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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。2 n* d4 K, Y# }! n' _& J1 P& I
0 }6 y2 l7 u3 {  y( s# W
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。
$ z2 b4 X- Y( j# m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
理袁律师事务所
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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6 ~, q* C4 _& z0 j
1.Which of the following methods should be used to determine doneness in a New York steak?- G5 P+ y. k: v& i2 {( w
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)
. y5 }  u" K, M. K: G: M! QA: pressure touch. 压力触摸- Q; T6 C: {+ J7 L, z5 }8 N
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 R  Z  R; X7 P0 K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# a' y/ s; g- ]% x1 P6 x
A: acid  食用酸
2 G" c5 P: n6 I. ~/ H. Z" m; P3.Vegetables are major sources of which of the following nutrients?0 C8 B% D+ Y+ s2 Y/ g7 r6 e% \2 Q
蔬菜中包含的主要营养有哪些6 C* |4 i5 a, E6 T, Y0 L3 d) t
A:vitamins and minerals. 维生素和矿物质。7 E8 r9 P) c- m8 ?( h
4.Cauliflower is commonly served with% C8 T9 @, w' K  y7 i; c7 S1 g  L
花椰菜(菜花)最常见和那种酱汁搭配
8 j4 P5 q% R  \) N+ }6 a7 M, V0 uA:Mornay sauce. 奶油蛋黄沙司1 U3 B. X6 ], p
5.Which combinations of products are found in pie dough?  e6 w+ d+ r. }0 e  e- Y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 ~, q7 d* s; [- O9 h: ?' H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; b1 \/ V# P- Z$ h$ }$ v3 S) o
6The French term for mussels is 法国语青口(海红)叫什么9 F! {3 D. T* J) [
A:moules.法语青口,海红5 i  x+ a# O2 c5 \: x& g2 N
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ p0 @" ?) T/ l2 B  F5 p3 x
A:faintly fishy. 稍微有点似鱼味
7 B+ ^- N5 e! i/ V+ x8 M0 m/ M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) ]3 g5 T& n: P( T. @
A:2 days. 2天/ c5 v" C' t, I# ?& n! H2 r! I
9.What are the principle ingredients in ratatouille?
8 j( o7 e5 A) O, l6 l( }炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) i# k# X+ F" g3 p1 [1 H) Q1 L
A:Zucchini, eggplant, green peppers, onions and tomatoes
/ p) s7 l' y0 S, }, p- ?% H% \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 I0 X8 T3 e3 k, ?$ r3 {" u* O10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% t6 }" u7 q' q% K! Z
A:cook food in quantities that will be used up within 20 to 30 minutes.4 K, M' `" k+ p. o+ `3 `, c
大批量烹煮食物要在20到30分钟内
3 O! {4 o, Y( B$ S11.What person has the authority to issue a Health Permit?+ N6 c" y2 k! ]; {
谁有资格颁发健康证(卫生证)。
6 l! s3 j* g7 v8 Z* ^4 p) sA:Medical Health Officer.
; t0 G, y" s! E) V医疗卫生官员。' P! X3 k8 ~5 U1 }7 \
12.For what period of time is the health permit valid?
7 N" }4 i1 h7 ?3 p' c" i! Y# l健康证的有效时间是多久?; u8 ]( P2 G4 v$ J0 g
A:12 months.12个月2 b, T6 g/ z' O5 l6 X
13.In the area where food and drink is prepared, the ventilation system must be able to change the air# y! o. D$ e0 e, R% v
在食物和饮料准备区,通风系统换气的标准时什么
* l  d$ }: h& E1 S8 Y' rA:08 times each hour. 每小时8次
0 a' S( S4 G1 g) j3 M14。The minimum temperature for manual dishwashing in the wash sink is
# D6 ]; ~# i. i4 I) ~$ M手工洗碗,洗碗池的水温最低多少度?/ K- I+ p- U7 N' C. Z6 w
A:110 degrees F (43 degrees C). 43度4 M# W; t  O' v4 y1 F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: z$ ]2 k6 J( o$ M; x' ^) B, [7 J& F用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 d2 a' s0 g" X9 O5 ~- A
A:180 degrees F (82 degrees C).  82度2 c/ d. I- l8 V' B1 |0 U  S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 a/ {# Q  c' z0 x) Y3 l
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- l6 f# S1 m* ~9 X, N7 @* d6 aA:en papillote.  法语自己理解4 g& P! O# R# A
17。Wing or Club is considered a
; C0 R8 [/ c+ ]: q翼和CLUB 被看做是一种...# Z+ ]! R! k, {
A:Bone- In Cut     带骨切1 L# E; @  P& I/ F0 a9 P
18。New York is considered a   纽约牛扒被看做是一种* B' z$ q7 [" A3 M* f' Z  m) ?2 K' l
A:Boneless Cut     无骨切
. x! t( z2 m: w3 J  E; Q" d19.In general, a court bouillon for freshwater fish will contain
$ F# t- Z$ q8 I: b5 C; G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
4 y( h+ q6 j* o" M2 _0 gA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! f1 b: s9 v* r3 Q) `4 }和做海水鱼同样数量的调味料和香料4 b6 k& f& v$ _$ y4 i
20.Anise is very similar in flavor and appearance to
$ F* p$ X( p+ v八角和下面的那种原料有相同的味道
' m; ~! M! {$ X& o# kA:fennel  茴香
5 e! n. d, a; W21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# V: r7 r( ^% S) B. I下面那种原料更像大葱且有平面的叶子
! V" W5 v, T2 p: e. wA LEEKS  似蒜葱 (这边人叫京葱)* h$ ?* A3 Z$ ]4 c, b& [7 ]" W: \! ]
22.Which of the following cutting shapes refers to a small dice$ v; y. U: B9 G5 t" O1 ^6 ?2 M
下面那种刀切形状指的是很小的粒(末)( ]' P$ x) {5 v7 q1 ~9 q
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' P8 _6 i. p6 X23.Oil is added to the water for boiling pasta in order to
; E& d6 t! _% F& ^5 j+ [8 t向煮沸的pasta (意大利空心粉 )中加油是为了% R) h2 X) E$ P' o! r
A:prevent the pasta from sticking and to minimize foaming action.
1 W) v# I# X% @) o防止面条黏合并降低发泡。
- ]) t6 E7 y+ Z% x- E  b, j24.Which pasta dish features pine nuts and basil?
2 R6 P2 F# f0 h* m8 s' P2 k下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ @1 v0 b6 j/ _A:Pesto.一种绿色的意大利面酱
: Y6 F4 x3 H# k) o) K3 y/ p2 s1 ?" ~http://www.tianya.cn/techforum/content/96/563836.shtml6 _: _, ^9 r' \* v/ M7 m
  P. l$ G; }! `8 b# b
25.Which of the following is a spring vegetable similar to spinach?
0 j3 B$ n2 l& O. d( {下列哪项是一个春天的蔬菜类似于菠菜?
6 |4 J* g: L8 i( M- K6 a2 U, }A:Sorrel. 酢浆草。* D) v1 ^9 w1 D, y7 t2 w6 o8 Q
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?
理袁律师事务所
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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:  K; x/ n6 D" o( n
哪位厨师最早带来高水准浮夸的美食* O& ]: `/ a' @/ }* }/ S& x
AAntonin Carême 人名 安东尼·卡罗美' c8 p2 N7 ~. z2 I0 W% u

$ \: T3 i& H  a9 ?  P( K9 e% p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& `% _( r0 [4 ]# y7 w7 j1 w2 K
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 p5 @7 `2 O/ N
A:Cast-iron stoves         壁炉! v4 v3 p0 d' t4 Z
http://www.usstove.com/products.php?id=6
0 f  E% @6 }% r# }1 T8 C, K' Z) ~+ D- ^  c) w
28.The French term used to describe the roundsman, or swing cook, is:
$ a# Y2 I1 q' H3 H. p; K) @* L: C法国术语,用来描述roundsman,或摇摆厨师是:
! K' o4 ^# [2 d2 v' vA:Tournant   图尔南
8 D* V" F2 ]7 E4 s# c0 d
8 ^. s7 o' l& I29.Another term for the wine steward is:
: C7 `1 }1 [" F葡萄酒侍酒师的另一个术语是:
9 e* d  w3 R3 u8 u2 |# T8 EA: Sommelier 侍酒师
. O! B. I4 j* m% R4 Y  B$ m9 O" M* x9 U) L
30.Molds, yeasts and fungi are examples of a:. q) p1 w6 [/ P, `1 w' d
霉菌,酵母菌和真菌是一个神马例子5 m& d, v8 R4 t% M" ?$ J- k( C
A:Biological hazard 生物危害" F9 g8 b$ l0 }5 t2 T

# K3 H4 a) Z9 M1 s5 k- ^2 y& ?9 u$ k- _5 Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) d& W+ h) x# K8 Q8 n- u) r8 N
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 l8 H6 A) W% Y8 eA:40° and 140°F (4–60°C)     4-60度
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* m) [9 i9 l* e& N; r# |32.All bacteria need the following for survival:
; W. k' j3 l; V% a- T" r; K所有细菌生存需要以下哪些内容:, r) V! i, q4 F; t3 w
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值9 J1 k! z8 M5 \( ~+ T: ?
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33.Which of the following correctly represent critical control points in a HACCP system?: D4 C5 a+ K- ~" m( @2 n% S! T
以下哪项正确表示了HACCP体系的关键控制点?
; H  ^/ F, h; y3 S0 ^A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! p# e- B% g1 f) o8 Q( g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ @3 {* S+ @$ h0 W
& a, B$ G6 {( L) w& r
34.Which of the following is not an example of a carbohydrate?
. \  @$ F9 W1 T1 B  _1 j4 K7 e1 g下列哪一个不是碳水化合物的例子?
4 U& `6 K" ~9 J1 u4 r! b9 D  o3 R2 XA:Essential nutrients 必需的营养物质) [: y" b4 b! L4 b6 G" ?
2 L- i7 ~$ K# {% v
35.The process by which a liquid fat is made solid is called:6 @& ^% y+ o+ d' F* C+ e3 u
液体脂肪做成固体这个过程叫什么
4 ~! B9 x8 O3 M+ t+ M+ r: Q; hA:Hydrogenation  氢化
- C# w; ]( \  U! W+ B; R
& M6 T! @, B$ \$ @6 ^36.Which of the following is not an example of a fat substitute?
6 c0 Y- w+ H% U1 q  |( A下列哪项不是脂肪替代品的一个例子) M& H" L9 t! `: x
A:Acesulfame K  安赛蜜K表
* f( N' ?' G3 i, u4 w
# z  c6 ~" L% S9 d" N5 I37.Health Canada requires that a product labelled "fat free" contain:
$ C; t, U2 w- A4 o. R/ Y加拿大卫生部要求的产品标有“不含脂肪“包括:, W8 I4 k9 B2 Z' J3 L! d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 F: }5 I9 \4 b, }7 i, w. z" c4 p4 G% i, X) K" q9 ^; V5 d
38.Which of the following is not a problem associated with converting recipes?* F1 z2 G% Z  Y5 p) q* C: C& Z
下列哪项是不相关联的转换配方问题?; |( I% A8 W- y
A:Unit cost 单位成本7 E/ m8 Y) H. l, i! a1 @
$ A5 U4 w  w! G6 F6 m
39.The condition or cost of an item as it is purchased from the supplier is called:
' z1 x6 d% N* q( m5 N) a9 ]从供应商采购的物品的品质或成本叫什么
$ i2 U! u) q( x  f3 sA:As-purchased cost 购买的费用: a3 ?* H5 {* B) T+ x
1 D4 i2 z  \% X: s: S
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 \1 L/ W! E% x% F. R在新货到来之前用于日常所求的必要库存量叫什么
$ L! j% d7 `3 p# O2 ~A:Parstock 基本日常最低库存: ]; p* S% N' ]& r5 Q" f0 b. p, C
  V! c2 c: x) h: j5 [# I* m- P2 B
41.Which of the following abbreviations is used to describe the proper rotation of stock?, B9 ?7 f+ @, z4 q
下面那个缩写是用来表明正常库存流程?: o) H6 B3 M4 m& m0 z% B
A:FIFO=FIRST IN FIRST OUT 先进先出
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! V0 B4 P, s) _2 Z, }  h7 \- Y3 e42.Which of the following knives is used to turn vegetables?
# W& d( s  a. S5 _下面的那把刀是用来打开蔬菜吗?3 E, k# P/ \0 W# P
A:Bird's beak knife   鸟嘴刀/ k8 P8 Z' v6 `" B7 ?: S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ v3 e: k' J, ?9 t9 ]1 N0 _& C6 z+ B
43.What is an instant-read thermometer best used for?
5 \: |* _4 ^4 w, \8 L: l. `/ E即时读温度计最好用于那方面?
8 `; j5 |9 e: Q: M* r8 _A:Checking the internal temperature of a roast 检查被考物品的内部温度: i$ Q: _* j, y; w5 n+ R- y
# t1 V5 b! {# p4 a, q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 `0 |& ?( ?$ K9 c下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 I' S. o+ Y& f7 H6 L+ M) ~A:Cast iron 铸铁
2 F* m0 c6 w. M# O  P  l9 f
4 x& }+ M$ N1 j- a' D. [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, d  o+ Q# X4 d9 ]哪件装备下面有一个可移动的碗和一个S形叶片?7 l8 m0 Z/ b; o! A! a' K& R1 y
A:Food processor 食品加工机
! ]- {% j- q! ]: D2 dhttp://www.google.com.hk/search? ... iw=1263&bih=572
# z3 B( [: b! ?
6 b5 z# j. Z4 x- C, v7 N" s4 X46.Which of the following is not a rule for knife safety?
4 n  ]3 o3 m+ u下列哪项不是用刀的安全规则?0 y; Q% Q4 s3 t' X$ ^( d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# X9 j' B3 {% c2 t2 s0 q, m8 e
9 h. A& [! @) T7 ~- J
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 J4 p+ z; E5 G6 e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& K: l+ R% U* p. X/ c/ f' O  X& N
A:RondellES , K# R2 `9 j; A+ l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" o  x1 V) L9 }7 u( {4 |" B  X& [, Y. x# c( q8 \
48.Which of the following is a diced cut used to garnish soups?
# Z8 M! V* n% z下列哪项是切成小方块用于汤的装饰?
% G* J* y5 Z" M! l# gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* _" j6 v6 S2 H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 Y- b. o! s+ O2 j3 @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!!——8 U' B1 l9 Q4 M0 @
A:Gaufrette
. M& t) Z. x$ T6 ]& v! p' Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 H& {" f* b/ \" U8 D, b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 J+ `0 n4 s, c9 r$ x: R, P2 uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 L: N% L3 o* M4 X1 G% }0 u

& v8 e' G& P3 V; b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. M; W* R  r9 p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)
) @' B3 X* \- D8 S0 BA:Cilantro 胡荽叶 香菜1 x6 w$ h: z/ H9 E  x1 ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' @! q  n% a' E$ [- ?0 {* o
9 _( @' g9 u7 c. ?60.Allspice is made from:
$ o# _% Z0 N$ z 多香果,  多香果香料是什么, ?; Q% O! m3 o9 N' ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! e  v& |: _# v' ?* Z7 K, A
A:A dried berry 干浆果5 t3 n, Y: }8 Z5 I1 P) ^% f
- P1 `4 l: ~0 b: [- N# Z( ?
61.Which of the following are used to make a sachet d'épices?* w: g0 o& ]. C) g/ f  O
下列哪些是用来做香包德épices?
" l1 j0 J1 h( j! bhttp://www.sachetcatering.com/
4 A' \( h8 U& dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
& i) N  I. D6 q- |# J( f下列哪项不是酱油调味品的?
4 @8 ~1 i7 n/ M/ z' H4 [A:Wasabi 日本辣根
0 m. w- [. }& h/ Q+ Z$ {) F) e
% A1 ^: c1 h5 T3 |; c: y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. b. z$ E; G3 `2 j在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:
3 \) m+ s" s% hA:Pasteurization  巴氏杀菌7 E. _( F+ ~( F5 p

7 D4 _0 [: q4 I64.Which of the following steps is not the correct procedure for whipping egg whites?/ i! _2 \* k: d5 A
下列哪个步骤是不是正确的蛋清搅打程序?* C8 r( k/ i8 l' I% c! M) J
A:Allow to rest before use. 允许休息后方可使用。
" E2 ]) n" e6 i$ }5 n1 S% u
8 M$ ^! E& I1 ]+ p, B" a65.The weight of a large egg is between:一个大鸡蛋重量介于:& G, d6 j, L9 e1 R- _& A* X4 }/ t
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
! k* R1 `( g9 I% D: z* E8 I" h炼乳是一种浓缩牛奶 是去除什么做的: {! ~. T& s. J" {/ c- z2 K8 L
A:60% of the water 60%的水
$ w  S  f  J1 u$ M( O+ [) S/ f9 o' _3 {: ^  w9 H* \
67.A method of cooking that transfers heat through a liquid or gas is:
; |: G& N) L+ g) n9 p一种烹饪方法,通过转移液体或气体是:
, j' x% j  |* K" v( FA:Convection 对流- Z; `& x' B$ k  P1 V# F

9 m3 D/ r# u0 R+ G9 i& k  z; w2 {68.The cooking of starches is known as  烹调的淀粉被称为) |; ]8 ~% z& g1 ]
A:Gelatinization 糊化- W4 M3 A; C) F" @+ A% e1 r

# G' w3 \# Z( g# `: R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- h/ a7 i5 _0 |+ b# p, Q8 f
A:Braising 烤
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* s; }0 b; o4 V5 e  @( \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:
8 F, J& v  E5 N* F( XA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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) G/ v' Y! y5 C9 [! 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  n5 `4 g5 D1 |
A:Fumet 原汁
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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
, H( o8 i! z5 ?: ]$ R$ p" ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
4 y( @1 Q# R- T8 N6 D/ Q& @' N+ m) O$ A$ v2 S. f9 R; t5 P/ l
73.Which of the following is a principle not used in stock making?. T8 F2 x( K8 C  C" H. O# U$ ]% Y
下列哪一项不是用于制造高汤(低汤)的原则?
6 l3 D! w  D: h. T- s9 |A: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
* U! {3 H: l- w$ sA:Remouillage 法语熬汤. T. r0 U- `2 W7 [, _5 T1 n
http://www.haibao.cn/blog/post/176242.htm
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