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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。
3 Y" y; ]; o9 [" f' G
! w4 b  f* [8 z6 i1 h7 a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。# _8 |/ P. G5 \* q
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8 H2 d; d) E# K, [: i9 |
1.Which of the following methods should be used to determine doneness in a New York steak?
! M* ^9 }  P+ T1 S, d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)
: m6 O  [0 x) s$ I3 Q' a) ^" b* JA: pressure touch. 压力触摸
3 c! r) G- J: u: ]3 f2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- D/ A7 Y* B7 F/ l) V+ Y
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
, i% e7 k* R/ z4 b* `& QA: acid  食用酸
0 z! f* |; e% R. a3.Vegetables are major sources of which of the following nutrients?, ~; D, a) w+ m& Q, Z( r1 I' e
蔬菜中包含的主要营养有哪些* j2 p- R  e% w* W8 U
A:vitamins and minerals. 维生素和矿物质。
( M# z  Q8 ^# A1 D" P, X, `4.Cauliflower is commonly served with$ A4 B3 q7 t. l6 T5 c' ~
花椰菜(菜花)最常见和那种酱汁搭配- B0 O% f# u" k, _2 S0 o  Y
A:Mornay sauce. 奶油蛋黄沙司, a$ `9 H8 H4 `$ Q9 B. ]; J
5.Which combinations of products are found in pie dough?/ ]! a( r* G9 u) P  [
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
' T/ j  e( b! y  eA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! `! G! Q: h6 t6The French term for mussels is 法国语青口(海红)叫什么
- \0 q- N$ n2 q# {+ e; ]A:moules.法语青口,海红
7 M0 M: W4 L/ ?  t6 Z- F7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' D6 c4 @; P3 A% L; M- G
A:faintly fishy. 稍微有点似鱼味  p2 J9 I" C1 q- ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& }, B) v6 _4 E' D1 d- l8 AA:2 days. 2天
; \1 H4 ]6 J0 M, u7 _9 N& y( S. J0 r9.What are the principle ingredients in ratatouille? 7 |! E2 |5 S1 S) ]7 _" d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 Z0 Y  _5 B1 L6 y8 R. iA:Zucchini, eggplant, green peppers, onions and tomatoes
# W" N" w! V6 ^) p% c9 d/ a西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% J5 c" j, ]6 W  T5 J4 T8 [
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 T. V+ w2 U; i( ~A:cook food in quantities that will be used up within 20 to 30 minutes.# Y) P; {5 [  [7 E
大批量烹煮食物要在20到30分钟内1 ~2 \3 o1 @1 e4 [6 U: H- a5 ~/ [" L7 o
11.What person has the authority to issue a Health Permit?8 n, x3 N0 J& _* V
谁有资格颁发健康证(卫生证)。
. }0 t, j3 R3 g( ~7 y5 n  KA:Medical Health Officer.# V* K9 Z: M+ K% i
医疗卫生官员。, F; o8 C. W# j3 \8 i8 S6 ^' M" C) P
12.For what period of time is the health permit valid?
' U. P# f2 @/ C2 Z0 P6 v9 k健康证的有效时间是多久?! y' v5 ~. Y! ~( [2 E
A:12 months.12个月7 O& V( Z* f6 b9 a0 v
13.In the area where food and drink is prepared, the ventilation system must be able to change the air: U9 ^* q# z& L% B. ]) a
在食物和饮料准备区,通风系统换气的标准时什么. C$ x2 l# ~  S
A:08 times each hour. 每小时8次
- }: S% L# d* Q* n8 _5 q14。The minimum temperature for manual dishwashing in the wash sink is3 z6 h% ?0 u- y2 ^% }" I! `0 y
手工洗碗,洗碗池的水温最低多少度?) z3 n3 |. z) T! y. ]4 i- i
A:110 degrees F (43 degrees C). 43度
) Z) t$ @5 q5 J2 t* F. t- j15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( k  @$ t* ?1 c3 W2 q1 H+ j用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# W$ K' H3 @% q: eA:180 degrees F (82 degrees C).  82度. j. t* U9 u9 Y1 P% o( R
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 U- b. p0 d3 e0 g& [) D* N$ N用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 A. i: }4 P3 U- \) B9 mA:en papillote.  法语自己理解
# \! @) `& f' N& R17。Wing or Club is considered a
) N1 s; W4 m7 F2 T" J! O翼和CLUB 被看做是一种...
) V2 e1 v+ q  \, X* S) b8 zA:Bone- In Cut     带骨切  H5 g. H( y% ?) H! t' A+ n% H
18。New York is considered a   纽约牛扒被看做是一种9 v0 J1 w' ~' ^7 s& b
A:Boneless Cut     无骨切$ ^) w+ T) N0 S* d" k1 B
19.In general, a court bouillon for freshwater fish will contain7 J# h2 V2 p0 ?% s3 T$ Y" I! p3 ^% B- a
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, x+ W. ]( @3 j% ^! ~
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." A, Z9 J- R9 R0 j; N' z
和做海水鱼同样数量的调味料和香料3 l7 r- T' P: i8 L$ C/ ~
20.Anise is very similar in flavor and appearance to9 @! D, f7 P  o; P
八角和下面的那种原料有相同的味道" A$ m. V4 |3 k& u0 q+ |) i% v; Z
A:fennel  茴香
/ K0 S  k8 [3 J- Q  S* k/ V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) Y8 L/ ]% N& G. L- r/ M下面那种原料更像大葱且有平面的叶子
7 ?7 M# P% [8 tA LEEKS  似蒜葱 (这边人叫京葱). o! E/ R9 L9 _, b. I" s8 A% @; m
22.Which of the following cutting shapes refers to a small dice8 b8 c& f: N( [
下面那种刀切形状指的是很小的粒(末)) l/ Z% _' Z0 u- U6 `  q" G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。% S9 p; j, @- I9 H& C1 j
23.Oil is added to the water for boiling pasta in order to4 ~4 z. R9 M: O/ ~1 }) J( {
向煮沸的pasta (意大利空心粉 )中加油是为了2 a5 q! ]& `" s2 g8 |1 {
A:prevent the pasta from sticking and to minimize foaming action.2 k+ E8 |/ ?7 O9 s
防止面条黏合并降低发泡。& U1 v4 C; V/ J$ m5 X
24.Which pasta dish features pine nuts and basil?
: c0 W" {- ]1 q. h3 P下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 d9 A* O' _* v0 MA:Pesto.一种绿色的意大利面酱
/ L% {8 T1 d, }6 fhttp://www.tianya.cn/techforum/content/96/563836.shtml1 x. n! a3 H. g  m- a9 |2 P* T+ Q

" n/ b' ?1 I+ S$ z25.Which of the following is a spring vegetable similar to spinach?
& }3 z7 ?! e, J- c7 L0 I$ ~0 k下列哪项是一个春天的蔬菜类似于菠菜?8 u% o4 Q0 g4 z* H+ r) ]% D: |) m. J
A:Sorrel. 酢浆草。# X: {$ \. K+ w1 `: b! V5 d
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
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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?
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 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:% j7 o+ e& ^3 y7 P' B& F# t( {
哪位厨师最早带来高水准浮夸的美食+ ?4 A6 f! t1 @+ ?& G& t# ?
AAntonin Carême 人名 安东尼·卡罗美( ^2 E) [& X7 [" s
' k8 L5 J8 ]: L  R7 `9 i4 S
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 c, L7 U. H. m  P" u
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! c) K' W4 C+ c- m$ Z* }  q) EA:Cast-iron stoves         壁炉! Q& \+ y& f3 K4 d4 K
http://www.usstove.com/products.php?id=6! U" h. h$ U! ~% k

$ A, Q4 c+ m' K28.The French term used to describe the roundsman, or swing cook, is:+ B1 R: T, C  N) B: U0 ]/ W' |
法国术语,用来描述roundsman,或摇摆厨师是:
( d9 d8 S" ?4 \6 YA:Tournant   图尔南1 j/ v5 Z, ]/ R0 u" J

! D* J5 K' C1 j4 p29.Another term for the wine steward is:
$ Q# O( }% J) b; E- x葡萄酒侍酒师的另一个术语是:
) F$ n; }0 m2 @( F- EA: Sommelier 侍酒师! Q, |1 `, ]% W! E$ W
) W- t9 B7 H: L% ?( F
30.Molds, yeasts and fungi are examples of a:: @+ c, a' G# }& w: v/ Q5 ]
霉菌,酵母菌和真菌是一个神马例子, `" m) a% R' u. n! q" c
A:Biological hazard 生物危害
5 @6 d* M0 e: Y! a5 o$ c+ V
0 T# r) _& x* s5 Z4 T2 A, _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- s6 P) \* t# w7 ~根据加拿大食品检验局,食品的危险温度区在多少之间:
- V- o" y# h; D8 XA:40° and 140°F (4–60°C)     4-60度
$ I+ }( A1 Q9 [% ]+ _- z6 p1 S& c: Q+ v' s
32.All bacteria need the following for survival:9 r% B- O& F/ a8 V: o
所有细菌生存需要以下哪些内容:
) _# n+ w$ A: a6 HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 v+ [. ~3 H8 J+ G$ P7 z* E+ J; k2 J" e+ U% _3 S
33.Which of the following correctly represent critical control points in a HACCP system?4 Q% L$ O4 _! t3 X/ Z
以下哪项正确表示了HACCP体系的关键控制点?7 g3 u& Q8 y" Z) O# Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# y3 k$ z0 O. J; U. Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 ~0 s/ r* Q0 e6 j( Z% c
! e; ?* h' q. G) X0 F
34.Which of the following is not an example of a carbohydrate?
  E2 b5 K3 h! y% G3 D1 K下列哪一个不是碳水化合物的例子?
" P; M! T4 K/ Q% P3 R# ~2 dA:Essential nutrients 必需的营养物质
; o) J0 z5 `1 o, J/ q
  \3 v& d1 Y# I+ H* d35.The process by which a liquid fat is made solid is called:
9 E+ K& |/ A5 H9 j, Z) G; q液体脂肪做成固体这个过程叫什么/ q. s# {  O# R. B$ v* e
A:Hydrogenation  氢化
8 Z6 N. f: ?$ k3 u- ?# Q9 g! q$ p5 z" w* O
36.Which of the following is not an example of a fat substitute?: i- q. |& z- D* e4 R1 ^
下列哪项不是脂肪替代品的一个例子' j* ~4 c( {: {* l! r/ {  |- j
A:Acesulfame K  安赛蜜K表
; k; q& ?8 h5 A9 _6 V4 [8 C- Q% K- t$ L! l
37.Health Canada requires that a product labelled "fat free" contain:4 m  m7 R$ ~) l9 S- ]1 m- s
加拿大卫生部要求的产品标有“不含脂肪“包括:& {" A' m. y* m7 S( G/ Y# |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 x  e8 K$ y% X  R2 [" d

& w3 ^2 k& W1 s# w38.Which of the following is not a problem associated with converting recipes?
+ h" y! j' c) O2 p下列哪项是不相关联的转换配方问题?# X7 q& g9 Q7 @, A
A:Unit cost 单位成本7 G; g* {  ~; i# r) B9 W8 q
: _3 w2 r2 a: Z$ g4 ]+ b
39.The condition or cost of an item as it is purchased from the supplier is called:8 J, V- ]6 D# k3 C* ^( a; b
从供应商采购的物品的品质或成本叫什么
9 `: N2 ]& |! yA:As-purchased cost 购买的费用1 H: B& I% k& h1 b
8 `! A7 j) J- h
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 S+ E6 R6 A' o8 O- |% s# Q
在新货到来之前用于日常所求的必要库存量叫什么" M5 i6 u- m: l/ V
A:Parstock 基本日常最低库存, s1 G7 i$ h% \, ~& T2 i7 h  i

: A. ^6 |( g) v9 a# K+ ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
* T" @# z8 F5 E# P. l: S0 M) p, \2 E" T下面那个缩写是用来表明正常库存流程?2 V% P. e1 ~/ b3 `8 _- j. q: ?
A:FIFO=FIRST IN FIRST OUT 先进先出
- R. Z& x4 J7 ?6 w) x
; C: N9 @7 ^1 y7 ?! {; ^42.Which of the following knives is used to turn vegetables?+ u1 r$ D* N. }2 D0 B8 Z
下面的那把刀是用来打开蔬菜吗?4 v0 _: F( b! V( N! ~
A:Bird's beak knife   鸟嘴刀, z1 \% H  k6 E) p4 B0 B  U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; X9 w) e7 k5 f9 H# h% z9 p% u
% u) Q1 o  P2 W* m- G6 u2 [
43.What is an instant-read thermometer best used for?: @& p0 {9 f( S) b
即时读温度计最好用于那方面?
( E  ^9 ^( Q" A2 j) Q, K2 }A:Checking the internal temperature of a roast 检查被考物品的内部温度
; a3 ~, O) u  F* i7 _4 @$ ?# f% x$ i7 [: O$ x# o& z$ b
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 e# a0 x' v- }: n# v下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 Y( R6 k9 Y8 p8 Z  _# RA:Cast iron 铸铁8 \; _6 ^) z, w
, I" K5 X; ?9 e( P9 e# R: b, t( m
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 q; K8 q+ F0 u0 [( ]) g
哪件装备下面有一个可移动的碗和一个S形叶片?
% ~" _4 w% I& B! w/ h, eA:Food processor 食品加工机: Y* o$ d* Y1 l3 U0 q3 F& R
http://www.google.com.hk/search? ... iw=1263&bih=572
4 W5 [! z3 v+ o. r2 K
+ n. k, ~* X8 z; @. D& _  b1 p. H46.Which of the following is not a rule for knife safety?1 X5 s% n/ H$ I8 f
下列哪项不是用刀的安全规则?7 c& {. I1 j- w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
/ E6 ~3 f1 V9 N# U4 }+ }' ~1 Z) b! w4 f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  R/ S" P( v3 A" a! @" _& F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 M4 H4 @& q8 l% Q
A:RondellES . y  P4 [7 z8 x( B2 p) C0 Z- x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& G8 K1 F& W5 _) u1 I
. @4 R! X  }0 a" F9 s48.Which of the following is a diced cut used to garnish soups?
9 d: ?- r9 j! E9 b6 T2 L8 q0 B下列哪项是切成小方块用于汤的装饰?
* ~. E, {+ F! ~$ i& I) [8 v5 o. @A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 A6 M; h# b; D! s; y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 N1 k: w1 U7 s7 z3 d  Q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!!——3 T* l4 a2 n/ a4 y% j9 K
A:Gaufrette
, E9 m2 S  _- d  C% X, Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 G1 @9 Y0 ~! R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" ^; d4 R1 m8 s9 E; ]( \* GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 a" e7 {" W  f8 H; b) Z/ t
  `2 x: ^$ `1 M( p- `) z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 _5 C% m4 u6 [+ i1 W, Z3 M5 D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)1 g. X9 `/ p8 s
A:Cilantro 胡荽叶 香菜
8 c' }4 t$ g6 m2 C/ q" @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! a% `1 W8 ]5 O/ y# J7 N7 H  U$ V
* D- {" }8 v  U9 X4 K0 g60.Allspice is made from:; X3 ^$ R1 S, a( Z
多香果,  多香果香料是什么& c* k9 N: a6 a5 w1 `3 L2 O; ^8 D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' k# B& U. }7 @  C- X4 R' }9 \
A:A dried berry 干浆果
9 ^: B" }/ {, @, U; j: }- y) @$ I3 `  a' _9 E
61.Which of the following are used to make a sachet d'épices?$ ]; P, o0 w! Q4 I" g
下列哪些是用来做香包德épices?
+ K, t. Z1 |2 s, s# Thttp://www.sachetcatering.com/
" O2 D- N( |+ r% Y' `. jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 n# h; Z0 M* G+ v
) `& S* E4 @8 f% W62.Which of the following condiments are not soy based?
* Q9 Z6 s  L$ }' D. y( l& H下列哪项不是酱油调味品的?  j/ @# ?& g6 R. o* `
A:Wasabi 日本辣根: L8 a* \4 y6 Q, z% w% [& f

9 K) v' G) s7 q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 h0 s! K. K8 \: Z( }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:- x" d) `* z% z7 Z
A:Pasteurization  巴氏杀菌
* {5 O, N, w9 s& d+ N
/ j7 B" v$ F% n0 L- _64.Which of the following steps is not the correct procedure for whipping egg whites?/ }9 I5 W# Y+ N0 q' `
下列哪个步骤是不是正确的蛋清搅打程序?
3 ^$ f! f: D, PA:Allow to rest before use. 允许休息后方可使用。; N) Z+ ]1 Z+ A  y9 C" w5 u+ Q2 A
0 o" |0 @& X' a* D, E4 J* E
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# t( q% F+ z  v# R0 \" Q, ?1 k6 NA:56g and 63g 56克和63克& Q2 i' x- O4 P; j
% i2 Y0 H# g. d, J. a9 G
66.Evaporated milk is a concentrated milk that is produced by removing
/ n; S  }% A# t1 q7 U) H0 C, I炼乳是一种浓缩牛奶 是去除什么做的7 y" m8 ~! _6 {. _
A:60% of the water 60%的水
  K% Z4 s6 B5 a- }  H: X
+ u; K( L) {" O) d67.A method of cooking that transfers heat through a liquid or gas is:3 f* j4 U! C4 S# z5 S# C
一种烹饪方法,通过转移液体或气体是:
* h3 A/ @' [3 @% Z1 W7 d4 A, Z- QA:Convection 对流
; A( {8 ^. x& e0 i5 `& }
6 x: k+ S% \, _6 b4 m6 n1 G68.The cooking of starches is known as  烹调的淀粉被称为! ?) ?9 U$ V. x) a
A:Gelatinization 糊化0 E- c$ B" y$ v# D$ i, o& S

: k  u8 Z" n/ B2 O* w& \- }% t# D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* \8 W  v& {1 ^6 m/ ~0 h0 a0 b
A:Braising 烤1 k3 O3 J4 b! X4 E( n

/ h5 T# i7 j! {2 K9 k, I; d70.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:
0 O, d, B5 K: J. O4 `  pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理$ {- S0 \2 B% e: L) i0 `3 M

) ?2 z% e* }7 o! j  |! g71.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" Y% x  j* g- b. t0 S/ h( K
A:Fumet 原汁" H% [* e' e2 `+ f6 o& D
- j. \' h. a4 x
72.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
, X) I$ T. \# s6 N3 Z. e! n. @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 N) f& B% K7 w$ ?. w
: H& {+ c; U* d7 y& ~' V73.Which of the following is a principle not used in stock making?
5 A* J+ `7 G5 n% ~4 h. u1 P. A! R下列哪一项不是用于制造高汤(低汤)的原则?
  U) m. K! @# D- ]A:Start the stock in hot water.开始在热水中操作6 n8 s$ ^) ~2 L' e- k" b1 z. @

: n; O1 V6 h2 u! d' O4 V74.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2 n  c; ?, P3 ^
A:Remouillage 法语熬汤
' \2 q0 @; Q1 ~; d$ Ehttp://www.haibao.cn/blog/post/176242.htm
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