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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。
; [1 P- ?* u9 t) H: G7 d0 f- k+ ?( X. 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。- J0 r( p5 d/ ~2 A
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
' C5 [; Y* i( z6 y' F1.Which of the following methods should be used to determine doneness in a New York steak?/ e; F, o0 v* }: r. 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)6 u9 X6 ?' E0 @
A: pressure touch. 压力触摸7 b3 I& q$ B. ~6 O+ g
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. q5 f/ a% w6 j4 Q! H
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
$ U2 W' W# O2 RA: acid  食用酸
6 [$ I5 y9 Q" a: H- c& Z% h3.Vegetables are major sources of which of the following nutrients?6 m2 l: S+ w* G; c! }
蔬菜中包含的主要营养有哪些7 \2 S7 P3 X3 t- |; I3 b' u( u
A:vitamins and minerals. 维生素和矿物质。6 D0 g$ u# c4 @' F" C
4.Cauliflower is commonly served with% o7 i$ s/ h) w3 l. \! H
花椰菜(菜花)最常见和那种酱汁搭配" P. E7 V/ ^. U
A:Mornay sauce. 奶油蛋黄沙司2 j; \' j+ x: i8 A4 t# C
5.Which combinations of products are found in pie dough?3 _  \: x' |& J# F2 ]  |; C& @: S
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) x3 \0 `9 Y2 Z5 @" ^A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 b9 i! u. F; M8 R5 v
6The French term for mussels is 法国语青口(海红)叫什么
8 y* U$ s% f1 F3 QA:moules.法语青口,海红7 y; J/ }: t# [0 ^3 g1 b$ p) }: t
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% G* L+ C7 C+ [9 m; G) T/ yA:faintly fishy. 稍微有点似鱼味
- B# o9 [" w  B' z! U- ]8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ H0 ~* _: n7 `5 K6 O+ n* U) u, r
A:2 days. 2天7 l. `* m) C! A" y. ?# }' i* m
9.What are the principle ingredients in ratatouille? " W. \8 k" H. o2 _
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- j; I$ B! ?* p# i! X* \+ |  E- s
A:Zucchini, eggplant, green peppers, onions and tomatoes  j: f$ G0 [/ X) m( u( X, b5 ^) j
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 C( h) @8 |% Q+ B; \& `( [10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! Z: S0 r2 x8 [2 VA:cook food in quantities that will be used up within 20 to 30 minutes.3 n) {1 q. T0 q! g! X# X7 d( \6 u
大批量烹煮食物要在20到30分钟内
  L  w3 Q) j% a2 \11.What person has the authority to issue a Health Permit?' \# y# C7 D1 y% s) J' C
谁有资格颁发健康证(卫生证)。5 s$ {/ H' [! Z$ g) B4 R
A:Medical Health Officer.
4 f0 y  L; q8 U) F医疗卫生官员。
- u: m/ a, J  i: H+ Q12.For what period of time is the health permit valid?
0 |( A/ j6 S* b; U( x健康证的有效时间是多久?
1 p% V% b: L6 K  l8 CA:12 months.12个月
  I& \* d- G  S7 J4 Q: j! k6 w13.In the area where food and drink is prepared, the ventilation system must be able to change the air- }" `5 I3 c% j% m  Q% H" h$ j
在食物和饮料准备区,通风系统换气的标准时什么
& [5 H, J) k) |1 DA:08 times each hour. 每小时8次( g, t' @5 b5 V/ {8 [, c7 C2 n
14。The minimum temperature for manual dishwashing in the wash sink is$ I- o& }( F8 [) F4 E8 ]2 }/ p
手工洗碗,洗碗池的水温最低多少度?
) q8 F) {* W) h2 F9 P6 yA:110 degrees F (43 degrees C). 43度
- Q6 G. u- n2 z" c' O15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 m) x# \2 L! K9 t; F, }% z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! l3 b- r  L) ZA:180 degrees F (82 degrees C).  82度
. K5 l# m. A% M. u* u16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* ~5 g& o' {6 Y( m# W用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); l) ~# E! n+ A; r! `2 b7 h. W
A:en papillote.  法语自己理解
0 P) d- z1 {" @, R0 z- W9 \17。Wing or Club is considered a
: y# N* _5 o+ H- t: b: l0 |8 p翼和CLUB 被看做是一种.../ D) Z4 r6 C$ j- @
A:Bone- In Cut     带骨切
3 @) e3 h  V4 g9 V* I18。New York is considered a   纽约牛扒被看做是一种
, |& {" P3 G- F& i9 r+ l# d. s- _A:Boneless Cut     无骨切
- k% W+ s5 I; ~7 v4 `% N. N19.In general, a court bouillon for freshwater fish will contain' M& |0 x# h/ R0 f: K* o3 t' t
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 i6 `& H' s9 T8 c) b4 tA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' z2 j$ Q5 x+ h" h( A5 j和做海水鱼同样数量的调味料和香料( |! j/ w+ g6 f9 ~' Q. M
20.Anise is very similar in flavor and appearance to
4 U6 H( }$ Z) S3 r( r八角和下面的那种原料有相同的味道  ]& \% q; ?; i& ~( s6 o' E
A:fennel  茴香9 z5 ]. H. h# ^* z- b; c0 m
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 `6 p9 H1 }5 w  F# y) O4 g下面那种原料更像大葱且有平面的叶子
9 b8 W6 E" C' Z3 a5 F7 u' NA LEEKS  似蒜葱 (这边人叫京葱)
# K& n/ u0 {% ?( \+ ~22.Which of the following cutting shapes refers to a small dice
; p9 h7 i  V8 x* D4 x下面那种刀切形状指的是很小的粒(末)
% {  {- g" V1 P* o( X  [& hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" f  W2 `" Y$ d7 b* @23.Oil is added to the water for boiling pasta in order to) j- @4 G8 ]5 D/ e; P
向煮沸的pasta (意大利空心粉 )中加油是为了9 ^  l; e$ C7 Y! w
A:prevent the pasta from sticking and to minimize foaming action.
  Z! s5 Q5 I8 o0 [" i: U" N防止面条黏合并降低发泡。
5 i7 s6 q4 J, @: ~8 A5 p24.Which pasta dish features pine nuts and basil?
3 O) M1 L' b6 E- D$ P下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 \2 l! l+ V; e6 AA:Pesto.一种绿色的意大利面酱 " b! ^3 ?; a# ]& e7 [9 H% U1 k* Z$ G
http://www.tianya.cn/techforum/content/96/563836.shtml+ |3 K& B/ K5 p9 F& K

- V5 n, |0 M9 {% d25.Which of the following is a spring vegetable similar to spinach?; t  b$ S8 ]7 ]
下列哪项是一个春天的蔬菜类似于菠菜?
  q0 O! n' T4 K0 K- k5 pA:Sorrel. 酢浆草。7 n5 \. _) l2 T9 R, r
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:; V; d! t/ w$ N4 f# d0 t  O
哪位厨师最早带来高水准浮夸的美食
) s1 N* w! Z' r! ?. `8 r: JAAntonin Carême 人名 安东尼·卡罗美) H5 D9 H; r) t$ U8 O

$ x) n: S7 i! I: [$ o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ z  L* L" Y3 I- I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; U6 [! S' Y0 N6 c, ?
A:Cast-iron stoves         壁炉' }3 ^6 D7 _& s5 {' A3 T/ ^2 V
http://www.usstove.com/products.php?id=6
8 t. K" M' G) I" T! E$ ~4 J" [- |9 s4 W5 c) R: f& a" l
28.The French term used to describe the roundsman, or swing cook, is:* G' Y5 {6 y. E
法国术语,用来描述roundsman,或摇摆厨师是:
! S9 ]1 a+ f3 o" k- O0 BA:Tournant   图尔南9 h& T+ z- ~$ _( g; D( N+ q

6 i$ V7 b( |1 F2 n6 }! I. W29.Another term for the wine steward is:
) B6 R: ^7 L: i0 n7 Z$ u/ Z8 A葡萄酒侍酒师的另一个术语是:- U4 V7 Y9 R: j; O1 ~$ U+ j2 z
A: Sommelier 侍酒师9 l% U2 E3 N0 i* p/ ?; g

4 ^* r* l* M. {, n2 G30.Molds, yeasts and fungi are examples of a:' M$ g( n9 T8 j- y- p6 t
霉菌,酵母菌和真菌是一个神马例子- v: W' ]; ^3 c. C7 e! }( |
A:Biological hazard 生物危害! `, _* k" N5 e0 i, I

9 v- \4 h/ ~7 X, H% F  K) `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, g" i* {. v. n8 J. n2 U7 R/ |根据加拿大食品检验局,食品的危险温度区在多少之间:
; B2 k5 w- C" q) a2 CA:40° and 140°F (4–60°C)     4-60度# j$ M2 ^, ?4 D5 H2 |
* W' P' Y4 B/ r# p+ Z8 _) k
32.All bacteria need the following for survival:" U( k+ W  ^& Q& d' Z5 {2 u' s
所有细菌生存需要以下哪些内容:
% P" V; V+ n& RA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 B, \' @8 `+ k5 `2 y+ q+ t* B
3 C$ D. {2 c6 Q0 D/ N% K" j33.Which of the following correctly represent critical control points in a HACCP system?) L& e* L( o+ |8 z8 E" i
以下哪项正确表示了HACCP体系的关键控制点?4 w1 d' w$ D# ^" G8 x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 U+ H( f- e$ m) h3 V' W' @( p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- k/ g  W0 ^9 l+ X0 |' o' @

  v2 X7 H* W2 V% p1 |7 D9 D34.Which of the following is not an example of a carbohydrate?
  x  D) t6 v1 [3 n* A) `9 Y下列哪一个不是碳水化合物的例子?
9 C, l. F9 ^6 p0 L$ h8 \; {) yA:Essential nutrients 必需的营养物质$ Y8 s+ a- {3 f2 P0 E

$ i* K# V% t6 ]+ `35.The process by which a liquid fat is made solid is called:
0 [2 M. e3 J3 v" N1 G3 D' r+ {液体脂肪做成固体这个过程叫什么( [. K# `$ J3 q4 L) {! F- b
A:Hydrogenation  氢化
- `5 t3 Z* z; N  t6 H  B+ A
, n7 b& B6 v& M4 h( k& j! k* o36.Which of the following is not an example of a fat substitute?
3 m" V% w6 M+ ?3 A下列哪项不是脂肪替代品的一个例子
" v$ T) b- L4 ?' ]4 W) \. VA:Acesulfame K  安赛蜜K表) F% N& x4 ^4 T$ Q' Y% Z
! R% ]- J4 {& I0 n2 z
37.Health Canada requires that a product labelled "fat free" contain:' T$ C8 g( S4 _; F8 B- A, R
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 h! d/ s- r, O" U& \0 j; ]# uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' C9 v) g, E3 D- O( M0 x
* {- P/ e; y- H! E
38.Which of the following is not a problem associated with converting recipes?
# w( H0 [/ n- o' R' ~4 u1 J下列哪项是不相关联的转换配方问题?9 V* E" ^0 ~1 f. Q
A:Unit cost 单位成本
+ W" N7 U' @% |# n5 R, A$ ^3 Z$ D8 y) u. f2 X: j7 e6 _
39.The condition or cost of an item as it is purchased from the supplier is called:4 s* L. W* W3 K. V3 O
从供应商采购的物品的品质或成本叫什么* e" ]9 x+ d: a, B- f
A:As-purchased cost 购买的费用
1 m' R  ~; n; B' ~, J+ ?8 ]  T
" `( N) ]% y& `7 q+ f$ D40.The amount of stock necessary to cover operating needs between deliveries is known as:
& J+ `, S2 @6 \- J9 W8 y: Q& n在新货到来之前用于日常所求的必要库存量叫什么  e0 ]! e& s& J; @8 V
A:Parstock 基本日常最低库存- w' N7 b9 v: u: u$ k! u

  S5 |0 ^/ a: ~) M  d. L41.Which of the following abbreviations is used to describe the proper rotation of stock?. c+ A+ s# r# G
下面那个缩写是用来表明正常库存流程?
% y4 i* H5 r9 @& s5 K, lA:FIFO=FIRST IN FIRST OUT 先进先出) ~/ ?1 w1 w2 j* ^& }; W! X

, `/ V; j8 h5 [0 e! D- M42.Which of the following knives is used to turn vegetables?
) b) z7 h' D3 f' p下面的那把刀是用来打开蔬菜吗?
3 g% b" v' Z- A5 Z8 YA:Bird's beak knife   鸟嘴刀: N: l2 q% d4 C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 ~, `* H  j2 X

- _/ ?7 i& R- M3 ^) a9 ]. g2 _7 v43.What is an instant-read thermometer best used for?
0 U0 V: u2 _7 |5 D即时读温度计最好用于那方面?
5 J' K; l+ e, ~3 ZA:Checking the internal temperature of a roast 检查被考物品的内部温度) {4 q+ G# C9 T* h( `/ O
5 w% f3 o5 `8 r" }3 y  z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, m# ^3 d8 m5 j下列哪些金属材料受热均匀,通常用在铁板而且非常重
) x1 a% E) W6 w! iA:Cast iron 铸铁
1 K2 ?/ f8 ^* E- J# o; k  c
$ X, h5 `# F, J3 v8 H. p- N6 `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 w8 U' i$ \" ?9 C  n1 ]0 X哪件装备下面有一个可移动的碗和一个S形叶片?
, T2 j) A6 R7 L& s7 k+ ^, O0 R! HA:Food processor 食品加工机1 I1 m7 t5 H3 N. o/ \% }
http://www.google.com.hk/search? ... iw=1263&bih=572. ?7 ^) b( v* \" t/ Y: f& q( @2 }

. ~8 H6 \8 V) d2 F% x$ o, g46.Which of the following is not a rule for knife safety?
4 t$ l; z8 N+ H2 l8 v8 V9 @下列哪项不是用刀的安全规则?
. m4 V, ]0 n  i& ?9 C9 hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& P$ W& E/ P, F

- d. W/ M! P4 A* k2 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 Q1 E! V4 d/ h- [% _! q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ V. h; Z6 N$ v9 pA:RondellES
6 Z0 u1 a5 @) r& H6 }0 O/ f. [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ Y/ |" i/ F9 Z. ~: a0 n
1 Z6 f4 o" {% U) b4 Q0 z3 b- C48.Which of the following is a diced cut used to garnish soups?
! s, a& Y8 j& Q/ q3 Y3 `: _" w下列哪项是切成小方块用于汤的装饰?! A4 h* m# _+ ~5 N* [
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, g; o2 B4 H" G0 x2 U3 @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# @4 J* v5 |7 z+ E; c1 g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!!——; H. v) M! j+ `( z/ g6 t
A:Gaufrette 7 Y6 E  ?) e% }; l! i3 [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% s+ `, o% V# l9 m/ i# R- amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ X, P% N; z  N2 [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 s" y! W7 w" e( g8 J! i
" j# i/ G- }- F: }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) r' B/ N" G. X; `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)
" |2 v6 j& F+ S3 n3 H( [5 nA:Cilantro 胡荽叶 香菜# m! h2 l3 K& F* V8 m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 n" T2 p: Z: }( K  g
! {6 ?. c2 C& M5 L6 @4 s' d9 \2 z60.Allspice is made from:
) r3 ?; j: j( u+ K5 _  j3 P 多香果,  多香果香料是什么
& A" p$ f% `) j: p# q  J9 w9 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# m4 |1 w' U) w7 SA:A dried berry 干浆果! V' C( x. T  b) K! A, Z! @
( n* R9 g! Q# x8 ~) m6 z/ c, s; y7 N
61.Which of the following are used to make a sachet d'épices?
! v: X% F% q; v+ F9 b- g; E% H下列哪些是用来做香包德épices?
2 F# P1 ]' v! j3 E5 phttp://www.sachetcatering.com/
( z/ B: x# E! C5 K+ `6 \% z+ LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 X  h2 P, A- [% g3 v2 I& ?. {1 U5 y8 m
62.Which of the following condiments are not soy based?
6 @% d7 G5 ?8 q/ h  S( r; G. k( r下列哪项不是酱油调味品的?
* ?# U5 R. G% r3 _. pA:Wasabi 日本辣根( M  F2 E5 g: k- D- m

! t# \; V4 J. `8 e+ q8 A. E63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 L/ ?9 B/ e' g  E% m$ C' 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:) e; a, a  I& D6 |
A:Pasteurization  巴氏杀菌
# ~# b; N) [6 x- \$ y# s
4 J/ b( U+ ]  x! W2 u% \: |( H5 B64.Which of the following steps is not the correct procedure for whipping egg whites?# ]9 B- c6 A0 K0 k% v( b
下列哪个步骤是不是正确的蛋清搅打程序?
( c# v- \- v/ m# y  d7 d( ^A:Allow to rest before use. 允许休息后方可使用。+ i' \6 l  Q# ]) u( g. H

/ X6 o8 L* a! n8 O! K# V65.The weight of a large egg is between:一个大鸡蛋重量介于:
# y2 R% P- j" Z1 }4 `A:56g and 63g 56克和63克
" v, `6 g# F( ^
! r/ B4 B$ g  o+ T/ }8 [, u66.Evaporated milk is a concentrated milk that is produced by removing
0 h0 `. t. C5 k/ ]; }炼乳是一种浓缩牛奶 是去除什么做的5 c9 y6 R' A  f# S+ I
A:60% of the water 60%的水
# v5 p4 n% V8 B5 I+ Y% f! ^' [9 e& q- @3 @9 p6 c
67.A method of cooking that transfers heat through a liquid or gas is:
3 b8 n% h% k& E$ W一种烹饪方法,通过转移液体或气体是:/ A  Y- _: i5 U% [( }8 y
A:Convection 对流
; |& X0 Q  Q. n, ]9 n2 t7 `
5 a) j, P4 i0 C( W- d8 @68.The cooking of starches is known as  烹调的淀粉被称为
1 P4 M8 B7 ]0 j2 PA:Gelatinization 糊化% j; z5 U  K7 G" n) X3 c: w

; p! }( U3 Z* _; r5 y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 S; {) Y5 k: XA:Braising 烤
, B: R9 @9 x: |/ I( ~- d7 a8 N. \
! h2 T# G" q$ R70.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:9 [2 x) Z  r2 a6 g
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% }( h) C" k; q9 I# f  c
+ @5 w+ O" ^) a2 o: k
71.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
$ E- n3 ?9 O0 o$ m- B) tA:Fumet 原汁
  K$ a& q6 B5 z
9 ~" [4 l8 h) l0 P* i# H9 R72.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* q( _3 j/ [6 r8 w  U5 }
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! l( @, ^& M8 _+ {% o
+ h2 \" S+ }7 l. L' [' ~* y
73.Which of the following is a principle not used in stock making?
- I( M& |9 f' T8 u/ O2 s8 J下列哪一项不是用于制造高汤(低汤)的原则?
6 j6 x/ N5 i0 U8 u' M) uA:Start the stock in hot water.开始在热水中操作
% d: o" Z5 a; h+ ]' d4 ~% C% O. x" X) K" x+ q+ g5 i3 q7 T
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
3 ]1 G! A" L* V1 v. E  \; IA:Remouillage 法语熬汤: @$ O+ e# z( E
http://www.haibao.cn/blog/post/176242.htm
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