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[交通机票] 在亚省做厨师还没有移民成功的进

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发表于 2011-4-13 21:22 | 显示全部楼层 |阅读模式
老杨团队,追求完美;客户至上,服务到位!
以前做厨师的可以由雇主担保申请移民(没有语言要求,相信很多同行都是走这种途径拿身份),3月14号省政府出了个新的政策,新政策规定现在的老板没有资格担保厨师,{包括CHEF,COOK ,LINE COOK 移民了},所有的都要走半强制的途径,就是考到亚省的资格证书(考试可以请翻译).省政府的考试只能考2次,2次不过可以申请第3次但是相当的麻烦了。拿到证书后省政府的一个部门会发邀请函,有了邀请函以后可以直接申请省提名,不需要雇主的担保和雇主的名额。
$ ]0 @! [7 X! v- M/ t& c9 x% l7 S# X+ K/ m
相信进来的都赶上这波了,我建了个QQ群:81259857。有兴趣的来加。大家在这非母语的国家都不容易,都想早日解脱,你懂的。- q4 |1 c9 \# G+ j# H  Y
另外,我还会找一些资料方便大家学习。
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发表于 2011-4-14 18:39 | 显示全部楼层
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发表于 2011-4-15 20:03 | 显示全部楼层
路过 支持 没赶上啊,但是也过了 PNP等了两年
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 楼主| 发表于 2011-4-16 19:53 | 显示全部楼层
老杨团队 追求完美
发些练习题
1 y7 L4 ~0 F1 Y  A. O" P1.Which of the following methods should be used to determine doneness in a New York steak?
% h4 M& O" d3 i! G6 s$ t2 K下列哪一种方法被用来确定纽约牛扒的熟嫩程度(doneness : 牛扒的熟嫩程度,几成熟)" [) _* b, B$ u- r! N) ~5 F/ \
A: pressure touch. 压力触摸0 F/ a. |4 w5 M( D  H5 C
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) q  T9 Z  [3 U防止红色蔬菜例如红卷心菜在烹调过程中转变成蓝色,你需要加什么来防止变色/ V/ u1 f5 C+ q2 Q. V7 E
A: acid  食用酸
( L+ T5 S* e7 L: ]. [6 t1 _: m3.Vegetables are major sources of which of the following nutrients?( o4 h3 l3 g6 }
蔬菜中包含的主要营养有哪些( |% X- `9 x2 T; V" A
A:vitamins and minerals. 维生素和矿物质。4 T# U7 K' d9 D% h
4.Cauliflower is commonly served with1 v/ M. T* u3 W6 J
花椰菜(菜花)最常见和那种酱汁搭配1 I) @) a. ?5 `! ^
A:Mornay sauce. 奶油蛋黄沙司
1 L3 f" X( w6 `8 s2 a6 s0 J5 R, [: u+ G5.Which combinations of products are found in pie dough?$ x9 V, E/ R+ K) d0 e& ]' r4 [
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# N7 Q1 {3 J  D! S; ~$ Y" B1 rA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ @5 P* b- y# k. u( Y6 h% e6The French term for mussels is 法国语青口(海红)叫什么' q8 K* F( F' Z5 y
A:moules.法语青口,海红
  i- _  [. k0 e% j* Z1 z0 Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" w5 l' `- [* h/ iA:faintly fishy. 稍微有点似鱼味
/ q0 l7 a% ]8 i+ D7 G4 `8 h" E8 ?8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ W* ^6 k( N  A7 j$ m9 q3 _& L; x! ?# B
A:2 days. 2天" Z1 {& }3 o: U: [& g- W
9.What are the principle ingredients in ratatouille? 5 r3 D/ L) _" I1 Q' N9 J
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# z3 \0 {% S0 W6 a+ B+ T5 `  cA:Zucchini, eggplant, green peppers, onions and tomatoes
, _' U6 Z; Z, f. b西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 |2 [' W/ r* I, K, v10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 @3 O+ s8 T9 A: e$ PA:cook food in quantities that will be used up within 20 to 30 minutes.% ?. I  L1 n+ A7 @, b  u- E- ^
大批量烹煮食物要在20到30分钟内: d6 `+ y4 ?! _+ b
11.What person has the authority to issue a Health Permit?1 l8 W; W7 m% ~
谁有资格颁发健康证(卫生证)。" A  ~+ ?/ x8 p. F' @" d; p
A:Medical Health Officer.
. a4 n8 C4 H4 p( a' |医疗卫生官员。
9 T8 |' N/ Y" ~* z, i+ B, H; x12.For what period of time is the health permit valid?1 `3 h2 n; v" F
健康证的有效时间是多久?
; p- D' Z- u5 j$ l; |2 q# P4 H. SA:12 months.12个月
6 {# h4 b& R7 y+ u; m' H: p- D13.In the area where food and drink is prepared, the ventilation system must be able to change the air: \# Q8 C6 o7 @& u
在食物和饮料准备区,通风系统换气的标准时什么! s) h8 W$ {5 B5 d( H
A:08 times each hour. 每小时8次1 P9 o5 X* u* f- X+ V: ?3 v) q
14。The minimum temperature for manual dishwashing in the wash sink is
% j, Z& h1 X; H' ]手工洗碗,洗碗池的水温最低多少度?3 W3 g# @, b3 Z) G* p% G
A:110 degrees F (43 degrees C). 43度" s, o- H$ e4 m% n
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& S) G& n% O* X+ t3 y  |
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 }3 U" Z. g* c) H
A:180 degrees F (82 degrees C).  82度
* J# [0 B. \8 _, b6 }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( L5 v! ?; K8 [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" F) r( O9 S+ }3 ^+ @' D2 B2 p" v
A:en papillote.  法语自己理解
; A1 j' l$ Z* b4 v- R4 C) n7 x) X17。Wing or Club is considered a& ]2 N+ z7 [# {. [; j; Y5 c
翼和CLUB 被看做是一种...
4 @! @  p) O$ MA:Bone- In Cut     带骨切
' e# R2 ^0 d5 I4 I1 T, {* d5 \18。New York is considered a   纽约牛扒被看做是一种1 o8 P* _3 C% ?) [0 l* i
A:Boneless Cut     无骨切7 t& i0 ~/ M7 S8 e% F/ S( G7 s; j/ t
19.In general, a court bouillon for freshwater fish will contain- j2 b8 |- z4 l
一般说来 用( court bouillon 〈法〉(用蔬菜、酒、调味香料等制成的)煮鱼汤料 )做淡水鱼都有什么
1 P* e+ B7 O2 _0 ]  fA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# q8 S+ j1 I0 ?( P3 k+ `6 a8 ~和做海水鱼同样数量的调味料和香料
5 U6 |) ]& u% ^, V! L& p4 v20.Anise is very similar in flavor and appearance to6 L" N( I& t: d, ~. \- b6 o
八角和下面的那种原料有相同的味道+ o$ C! \2 R5 I1 v& y  m3 D* t
A:fennel  茴香# Z4 }8 @" V1 |0 e( I" i
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 {) d; e% Z/ r6 }- O/ w' }
下面那种原料更像大葱且有平面的叶子- _& b  K& [- W1 m
A LEEKS  似蒜葱 (这边人叫京葱)
. ~5 ~6 O* I& Q: R22.Which of the following cutting shapes refers to a small dice- Z" z( r2 X3 r6 M: C& j5 n8 v
下面那种刀切形状指的是很小的粒(末)/ R% x' g" o3 {1 ?( M
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' A+ o7 t" O7 y23.Oil is added to the water for boiling pasta in order to
9 {/ o3 O, C9 t% U2 ^% U. H- w向煮沸的pasta (意大利空心粉 )中加油是为了) c" j2 D8 q3 ~! \
A:prevent the pasta from sticking and to minimize foaming action.
9 Y# h7 G5 G$ h1 e防止面条黏合并降低发泡。
$ i$ G6 ^1 J; A3 `7 Y24.Which pasta dish features pine nuts and basil?
- Z9 x, v: z) v; O: V9 y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- \; ^3 M  n6 G( K# ^9 y7 L
A:Pesto.一种绿色的意大利面酱 + j, Z% M1 n; v& t- T
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?7 E5 @+ i# R( n
下列哪项是一个春天的蔬菜类似于菠菜?
, W& i- c/ _- L" j) RA:Sorrel. 酢浆草。! M5 v& Q( a( o/ c; C/ w- y6 Y
http://www.google.com.hk/images? ... iw=1263&bih=572
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 楼主| 发表于 2011-4-16 19:54 | 显示全部楼层
题是自己翻译的 不对的地方请谅解
大型搬家
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 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:57 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
26.The chef who is credited with bringing grande cuisine to the forefront is:
8 Y5 @" O" k$ F% ^1 Y* t. G哪位厨师最早带来高水准浮夸的美食
) _2 u: ?; v9 d& D6 @  |3 z* sAAntonin Carême 人名 安东尼·卡罗美$ l* Y$ M) t2 d: E# w6 |$ A

% a0 k7 R. g% K' n) F2 O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 V, Y8 c4 N3 t5 r0 N& Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 I" J1 K+ g. @A:Cast-iron stoves         壁炉
% {1 x$ J* ^( E0 J/ V* e+ Ohttp://www.usstove.com/products.php?id=6
" y" _% P3 Q% ^0 e. ]& L& i! ~1 A" ]8 X  d2 \
28.The French term used to describe the roundsman, or swing cook, is:7 P' J( R& y' U5 q
法国术语,用来描述roundsman,或摇摆厨师是:: `* p. `, M! d  B8 M
A:Tournant   图尔南
, ?5 c, k% p% k, C' w8 D' F- Z8 m, z& g0 Q  X# t$ h
29.Another term for the wine steward is:# }- w4 {: i0 J  u5 W/ ^) W
葡萄酒侍酒师的另一个术语是:4 K! O. b# X# u7 L
A: Sommelier 侍酒师; `- ]# V2 l# [& m9 M" G2 i
8 ^: o  F& Y$ W+ f  a" H
30.Molds, yeasts and fungi are examples of a:: u- ~8 C0 F# e9 P) Y  }, W
霉菌,酵母菌和真菌是一个神马例子
( k, Q8 j& p0 U& ]: `! B" }  ~A:Biological hazard 生物危害  z* x5 o+ A3 {" X5 Y) }7 j

# S: O- _8 Z* n$ q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- k1 P  X6 a' _4 R) q$ `; |0 X* v
根据加拿大食品检验局,食品的危险温度区在多少之间:( l; x4 p5 F8 r  h( B
A:40° and 140°F (4–60°C)     4-60度) M" D7 L- Q0 _
1 [0 V; I# G1 _+ B0 z
32.All bacteria need the following for survival:' O  P0 U3 p1 ]2 i
所有细菌生存需要以下哪些内容:
; C# v2 V9 C. G3 _; f1 [A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( x2 v& R3 c1 \) d0 v' z/ f8 V/ L- y) h8 J
33.Which of the following correctly represent critical control points in a HACCP system?1 q+ P# H7 }) P7 u; m, x& f! u
以下哪项正确表示了HACCP体系的关键控制点?
1 {4 _& t4 D) C% o! M# xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 |) d' w7 t! b9 c+ W$ R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& `  j4 W  n* Z& E
% C, O5 ]- n5 S, ~) N, q( J3 ~
34.Which of the following is not an example of a carbohydrate?
% N$ t  E' b7 O+ C5 o! x; R下列哪一个不是碳水化合物的例子?
- S0 o3 k4 f0 |7 Y" b- hA:Essential nutrients 必需的营养物质5 i( N# W2 q: B8 J0 p) U8 H1 v5 ^

6 C( U/ b  a: G7 @! v35.The process by which a liquid fat is made solid is called:/ g# P; Q/ B7 |1 c! e
液体脂肪做成固体这个过程叫什么
5 ]9 r% F# A) z- q8 {  v0 z3 TA:Hydrogenation  氢化1 T2 l) O: B9 C: Q! e! h
7 |( X' o6 m4 S! n4 [- H& d
36.Which of the following is not an example of a fat substitute?
; k4 i5 ?! h. E3 z0 Y下列哪项不是脂肪替代品的一个例子
; X1 `" a9 z1 ~; @5 D" NA:Acesulfame K  安赛蜜K表
. N0 v# P' ]# x2 O' X- C
  Y. B4 g( {. o- z37.Health Canada requires that a product labelled "fat free" contain:3 b: u9 }: Z: i) f; I$ V
加拿大卫生部要求的产品标有“不含脂肪“包括:; y8 h  c! N: y% r' h3 N
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" ^! V) ?/ m; g9 d! T

5 j. e3 E* _& i2 |+ l38.Which of the following is not a problem associated with converting recipes?
: Q9 h2 ~' \9 G" n( v+ _下列哪项是不相关联的转换配方问题?; f$ o2 y0 x  \1 V' T
A:Unit cost 单位成本
7 \, z$ {2 c. g& M& j) Q5 g& V5 K
$ \+ w: P' W2 K7 M39.The condition or cost of an item as it is purchased from the supplier is called:
: V* v/ B+ Q1 v" S4 P: \& h3 l从供应商采购的物品的品质或成本叫什么0 H- g9 T3 j/ f* A( Z7 ^, ]- z6 Q
A:As-purchased cost 购买的费用
& H, y$ V: W+ F4 W( f
+ @* t9 ~$ J" k: [5 r$ J, b40.The amount of stock necessary to cover operating needs between deliveries is known as:: w7 L+ w& l$ ?+ n! {. X
在新货到来之前用于日常所求的必要库存量叫什么- D, I9 l# w/ U: c5 }1 p
A:Parstock 基本日常最低库存4 c! Y$ F8 M# A
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 S, o* g3 E" s" h( E6 {3 Y
下面那个缩写是用来表明正常库存流程?
1 W& c& _+ ?2 D5 b) {/ {/ PA:FIFO=FIRST IN FIRST OUT 先进先出2 p  s  E/ _% n0 G( h: L; M; T# g

: V6 v6 G3 \4 o2 y  {1 f1 V42.Which of the following knives is used to turn vegetables?
% j; b+ f, t0 T5 S9 N. Q* P下面的那把刀是用来打开蔬菜吗?
1 l4 D+ C8 M, A. _+ ?( rA:Bird's beak knife   鸟嘴刀* K. O; A9 ~2 A# ?# g% g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: ^5 H+ t* i8 M

% @2 ]0 a# w" e: `* _43.What is an instant-read thermometer best used for?
5 `" E2 |  O0 t2 z" E1 f即时读温度计最好用于那方面?& t! J; E: T, \/ ?! L7 d: k. p
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 y7 G' m4 ^3 E1 z

2 z: U% E+ A* @& g, r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, {2 _& C+ t% d7 ?下列哪些金属材料受热均匀,通常用在铁板而且非常重8 K- R. k7 t& K( R* |# S8 Y. w
A:Cast iron 铸铁
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) r5 U- C, K$ W0 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' e# k  T& Q, R+ Q( \, Y+ _* ]8 u
哪件装备下面有一个可移动的碗和一个S形叶片?1 z. Z; Z/ Y! H* ~$ P
A:Food processor 食品加工机0 U! Z7 ~; X# @' b( \# p5 `4 ~" {
http://www.google.com.hk/search? ... iw=1263&bih=572$ U1 L7 F1 D6 t3 Z) f5 l
, L. i/ z1 j* b$ ]7 ?
46.Which of the following is not a rule for knife safety?9 D! u2 y' g% M+ l( K  k
下列哪项不是用刀的安全规则?
1 i, _1 ~; y# ^! r2 l  OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ u) J6 _) e  G; K" D

# T! ], s2 V+ Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 I  q( p. D( g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 s0 ]5 U) |4 C' m+ EA:RondellES
1 l5 d" E9 p$ X9 b; W4 M- Y# {+ Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  e# b* R/ j) X4 X) b
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48.Which of the following is a diced cut used to garnish soups?' {0 f+ k2 Y3 C* L7 ~( ^
下列哪项是切成小方块用于汤的装饰?
6 c& ]# {! s. Y- I7 rA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 W; g  t# O; X' n, m/ }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ z* ?7 R* N5 `2 b( U2 c: `
下列那个术语用来描述用(翻译太复杂自己看链接,领会,不解释!!——2 t' L% q; M# M* K
A:Gaufrette
0 y" C" e3 z( ^& zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ r: V/ i9 x6 Q! umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 e! V. Q4 Z- E* H2 r3 X* l9 pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# d  ^6 Q3 y, T8 s5 {4 ~/ m
下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香). l, p4 ]  R6 s% ~& `$ T( y
A:Cilantro 胡荽叶 香菜5 ^9 `/ b4 ?( H$ A3 B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  \- i+ J, T, V" ], ]( Z0 e. h

- o6 \: f- |! _' H% ]& P# |2 N, L60.Allspice is made from:
! n5 a# m6 |* z7 }" {- F6 x 多香果,  多香果香料是什么- Z2 e5 F2 t$ N& ?, H  H7 I9 i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" s5 S7 b* u9 I0 rA:A dried berry 干浆果" w$ J  z) s  ]

  P  n6 N4 i. n; Z) e* a& ]61.Which of the following are used to make a sachet d'épices?
' R5 L% z  F% W( C5 d1 i" b# T, N( B下列哪些是用来做香包德épices?
$ V7 ~# C  w9 s+ ]) `& Ihttp://www.sachetcatering.com/& {- ~4 b1 E2 d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. d/ g7 }5 [9 X/ D0 G& w: V/ o
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62.Which of the following condiments are not soy based?4 F* z+ e) W" S- ?, W
下列哪项不是酱油调味品的?! b+ Z! Q2 n0 x$ U. z
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 o6 {/ R- R( g
在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:
% D8 n+ v/ R: b0 i; FA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?* {5 |+ b, j/ O' \/ k6 c8 T
下列哪个步骤是不是正确的蛋清搅打程序?
& w6 G" ^' U8 o4 CA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:6 v- S9 t( j$ a
A:56g and 63g 56克和63克" H* V8 ]  Y; H7 C% X
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66.Evaporated milk is a concentrated milk that is produced by removing1 v0 f: a  H+ B2 x; E2 @% _3 V& p
炼乳是一种浓缩牛奶 是去除什么做的
$ m8 R2 D# w6 N5 KA:60% of the water 60%的水1 c/ S7 C+ A2 e' N5 l

/ t: @* I  w6 s* t67.A method of cooking that transfers heat through a liquid or gas is:  ?5 _' l2 [+ C% A4 p* T
一种烹饪方法,通过转移液体或气体是:1 N# D# P" r' C0 C9 c9 B1 B. k
A:Convection 对流$ N! P. S- a; j3 r, l  g

+ w( x4 P+ @% d8 e) w& {68.The cooking of starches is known as  烹调的淀粉被称为
3 W8 K1 k' e% VA:Gelatinization 糊化8 q8 W  e) I' ~1 x, S

4 K! @7 Z! s: C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# n4 l  G' V! z. l9 x0 @
A:Braising 烤
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" V6 v! B  K9 G* ?' Q, ~70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为:2 o* ~2 J8 s* _4 h* n6 |
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; T0 G5 g0 O6 G. }+ `/ }# S0 J7 f

5 g  K: e, L/ T  T71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么
# M- w5 ~- z5 m6 a9 RA:Fumet 原汁4 H7 d; \. _- X; v- W

! c1 w% y* D+ ~$ J9 s72.A basic mirepoix is made up of which of the following?一个基本的(mirepoix [单复同] n.[烹]植物性调味香料(用作焖肉、鱼等的菜底或调味汁原料) 是有哪些组成
+ Y( Z, z" j; M8 M5 JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?0 m- b0 B7 ]. D
下列哪一项不是用于制造高汤(低汤)的原则?
. x' S4 ~8 \* d( x% {, T2 QA:Start the stock in hot water.开始在热水中操作
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74.What is the term used to describe the making of a stock using the bones left from making another stock?什么是用来描述用掉过高汤的骨头在煮高汤
$ n# S( |: ]/ b' }. zA:Remouillage 法语熬汤
! f+ E* E8 U0 I/ whttp://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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加油!
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