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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。
5 S5 o1 Z' h9 @8 m( p- c7 L( ?, T% a3 T. Z6 y% \
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。
& [! p( F' w0 A. h7 `* |: N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
大型搬家
鲜花(33) 鸡蛋(0)
 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
( m5 n! c. H8 B& `+ X1.Which of the following methods should be used to determine doneness in a New York steak?
, @2 d! Q0 r3 o/ n8 ?5 Y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)' X0 t) R2 }4 \* f1 a1 |
A: pressure touch. 压力触摸
( x: d! W+ A+ D# G" x: L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) q- W+ U+ J& ~7 h1 m; w: u2 e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
9 A) }& w0 o4 H$ J, o9 }! D" nA: acid  食用酸
) W7 s1 o2 t9 V: Y9 x- K2 N8 m3.Vegetables are major sources of which of the following nutrients?9 m9 [" h+ D4 f- G8 G2 ]& v
蔬菜中包含的主要营养有哪些
+ G6 f5 k# s$ |8 ]1 tA:vitamins and minerals. 维生素和矿物质。
8 ]$ [( J+ k0 G/ {6 t) J$ d4.Cauliflower is commonly served with
" e6 t- M' L9 v8 V- x花椰菜(菜花)最常见和那种酱汁搭配) ?8 J. D/ D9 D' u" M
A:Mornay sauce. 奶油蛋黄沙司7 p' s  s  t. D
5.Which combinations of products are found in pie dough?5 R0 l0 `9 h3 H6 c1 m/ ]  @% \: ]
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! M7 Q& V% k1 j/ F9 _7 xA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% N1 b* Z4 d2 V3 r0 G6The French term for mussels is 法国语青口(海红)叫什么5 N; O" t/ n) Z" v' @5 \. x
A:moules.法语青口,海红( Z' [, t: _0 m+ b4 Z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' f2 i7 l# N: ?  l4 F+ WA:faintly fishy. 稍微有点似鱼味; I5 b" Q( M- ]# ~% F
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 O) U" W" M6 o7 L) CA:2 days. 2天) R# l# ~& g5 l! s% {( l5 G
9.What are the principle ingredients in ratatouille?   a; s7 c7 B' e4 ^
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& C& w8 e; T# z5 _A:Zucchini, eggplant, green peppers, onions and tomatoes
- N" w/ s  [7 |* t$ A' U西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& p% U" x" P: C! E; {) O1 P10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ B1 X, f( t& b$ v% xA:cook food in quantities that will be used up within 20 to 30 minutes.
! \( i7 @; C# Q5 v大批量烹煮食物要在20到30分钟内% I0 G& F! x4 h, _; |, x
11.What person has the authority to issue a Health Permit?+ u9 l9 y# m6 h: v0 x
谁有资格颁发健康证(卫生证)。
" J7 N' B+ p1 @9 ^( K( p* zA:Medical Health Officer.% O. g6 u9 k8 p( d
医疗卫生官员。+ J+ f" z0 U  `. d' H% z
12.For what period of time is the health permit valid?
* P  l& Q' R# I/ K3 P健康证的有效时间是多久?
" C/ U- X- ~* Q0 w. w7 C4 x5 A5 ~A:12 months.12个月
! E  C( X& {! b- y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 W( Q: ~  t% Q$ ?5 ?6 c+ p- m在食物和饮料准备区,通风系统换气的标准时什么6 K  h; n7 K& S: E% Q0 H$ g* H
A:08 times each hour. 每小时8次
7 X8 U' ]  }1 ?  U- ?: ~14。The minimum temperature for manual dishwashing in the wash sink is
8 k( M& f; Y! f, R手工洗碗,洗碗池的水温最低多少度?
3 ?$ r# r; J" R, N5 L% T- R7 Q. HA:110 degrees F (43 degrees C). 43度
! J5 [& O/ V) v15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ A) o8 a  T- L用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: }' w) S; s. R5 n1 U& M
A:180 degrees F (82 degrees C).  82度
" k# X& G* c+ e0 d- D16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( [% A9 P8 n/ S6 X用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); D# }7 S" O+ j. W& \
A:en papillote.  法语自己理解
1 s! v* I. ~, M6 g, M4 [, P$ B17。Wing or Club is considered a
( o3 o5 H' Q, b' J0 V' p翼和CLUB 被看做是一种...
0 D, @: D# q: R$ F' y/ _A:Bone- In Cut     带骨切5 r+ {1 m+ G' a& R
18。New York is considered a   纽约牛扒被看做是一种
# P& n! N8 D2 G1 l, v- JA:Boneless Cut     无骨切
* h; P/ ~' A9 J# D19.In general, a court bouillon for freshwater fish will contain
4 O# u; T, c3 r& w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6 e! N8 [/ _, w& r* H
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ k, `( y- N; H2 j/ R2 \  C和做海水鱼同样数量的调味料和香料' O0 x4 ~. P1 I/ q+ Q
20.Anise is very similar in flavor and appearance to8 A9 q* j: p4 J$ d" C
八角和下面的那种原料有相同的味道" A+ K5 F# ^' J0 c9 G
A:fennel  茴香! |/ S9 L; W$ e( j4 E" ?
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' c$ X, t$ h+ M" ~! N8 l$ e
下面那种原料更像大葱且有平面的叶子
; p5 a% t( v5 }' \% F( Z9 XA LEEKS  似蒜葱 (这边人叫京葱)( ^- H% _0 C! I
22.Which of the following cutting shapes refers to a small dice
( b* T' B8 ?6 a" G4 _下面那种刀切形状指的是很小的粒(末)& L8 i' R+ ?' y9 F! Y, N0 n
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。% S% U% j6 I& `/ Y( i! I" W
23.Oil is added to the water for boiling pasta in order to
" Q  s, X+ k6 W* h2 o向煮沸的pasta (意大利空心粉 )中加油是为了1 O9 b1 x+ n% N' k; V# A
A:prevent the pasta from sticking and to minimize foaming action.
$ i& n& U! X1 d6 j+ e9 E) U4 C防止面条黏合并降低发泡。. }; b& M9 w: Y7 H8 M
24.Which pasta dish features pine nuts and basil?3 A1 _/ Q) u! }6 V7 n% A4 ]& D
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# y3 @4 n" L( q# V1 G4 u
A:Pesto.一种绿色的意大利面酱
( m& X* E* A; mhttp://www.tianya.cn/techforum/content/96/563836.shtml. W( i; p% W$ x, O
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25.Which of the following is a spring vegetable similar to spinach?
  f0 D) _' t3 d: b. w$ D1 C下列哪项是一个春天的蔬菜类似于菠菜?
/ g  n% G3 j; R9 e& FA:Sorrel. 酢浆草。( I, }3 Y3 O# Y- X; n- m5 S
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:$ ^2 s0 t# b0 k' c$ S
哪位厨师最早带来高水准浮夸的美食
" F8 a/ Y1 E+ Y9 k' i! ~AAntonin Carême 人名 安东尼·卡罗美- O) v) ^' ^7 c3 Q7 r

1 i0 j# E/ F" U' c  e8 ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# n3 s: o+ k/ C/ Y) n8 w% t2 g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 c+ s1 L6 ?4 s6 ]# s. n
A:Cast-iron stoves         壁炉
. C: ~: F: n1 e( ~& y# J% dhttp://www.usstove.com/products.php?id=6
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3 `* \# @2 L3 ~28.The French term used to describe the roundsman, or swing cook, is:, H/ m) Q: i$ G4 Y$ K8 c: a2 q# a
法国术语,用来描述roundsman,或摇摆厨师是:
* O+ J* t& M1 T( ]$ i2 Q8 O0 jA:Tournant   图尔南; ^: X" {' F5 O" _
+ H, c- h5 w. o( p: G# ?% V8 E
29.Another term for the wine steward is:: r) W4 t/ U. b! ~
葡萄酒侍酒师的另一个术语是:$ |- ~" P4 E- j4 n+ D
A: Sommelier 侍酒师
! c5 {) V2 [( g! k! c/ C+ a" n* |( i. S3 _
30.Molds, yeasts and fungi are examples of a:
  s( T3 o& r, Q' U2 U霉菌,酵母菌和真菌是一个神马例子4 r  s: q5 P, i0 L
A:Biological hazard 生物危害
- j$ Q4 Q' ^% F4 }$ S  L. s) [* l5 Z  X5 E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, c6 _! u  ?4 f根据加拿大食品检验局,食品的危险温度区在多少之间:; g, i' v' T3 ^6 ^& Z' S! n
A:40° and 140°F (4–60°C)     4-60度
: W3 B" p: e, o' l7 ]/ w; d& o
5 S1 o7 Z* d8 ?+ |32.All bacteria need the following for survival:
+ K/ b5 O0 {5 s- B$ i所有细菌生存需要以下哪些内容:
6 d5 g/ i1 h' v: eA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ z& s1 Y' O& r2 |# v/ ?1 Y
+ `( l$ [- u- `- s/ `% v) n  |33.Which of the following correctly represent critical control points in a HACCP system?
# S* }5 X& o( w# S( H7 f' \( _以下哪项正确表示了HACCP体系的关键控制点?, T+ _; `8 _  L( J- C1 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 k/ s: v) l5 _% s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 W' M6 X$ O; g& e" |* L

  B  ?! w# e  h" ^( a1 K9 ?34.Which of the following is not an example of a carbohydrate?
3 P) V- N- S( N, @9 U5 @下列哪一个不是碳水化合物的例子?
( b8 L$ b& q5 N  I! y0 o- wA:Essential nutrients 必需的营养物质
; B; X) g: j% z' d) A6 k
$ C* z, Q1 \" F. q5 b. E& x35.The process by which a liquid fat is made solid is called:
6 V& ~) n# D) u* h4 I, Q5 W液体脂肪做成固体这个过程叫什么4 B' k6 x6 Q) G9 ?1 i7 V
A:Hydrogenation  氢化
% c  k7 H( R" A7 b  }, ^) r( i& X0 C; {
36.Which of the following is not an example of a fat substitute?3 F4 {; W2 \3 @/ j9 Q8 C( C8 d
下列哪项不是脂肪替代品的一个例子/ k/ t8 ?: y' j! V% P) y/ s
A:Acesulfame K  安赛蜜K表
8 |, i+ o0 @& ?! a! a" s' L$ l3 o! V! \6 }
37.Health Canada requires that a product labelled "fat free" contain:
" l+ M- {: {( a" f加拿大卫生部要求的产品标有“不含脂肪“包括:
* C/ `' K7 q; l# R2 V9 RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 n* Q. h/ b0 `, |  x& J/ t- i0 e9 ~9 f' F0 ~
38.Which of the following is not a problem associated with converting recipes?5 P% U- @6 [4 O7 G2 x
下列哪项是不相关联的转换配方问题?
6 J: F4 s0 R0 aA:Unit cost 单位成本! ~9 O. p! _' ?1 t; W5 A8 }
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39.The condition or cost of an item as it is purchased from the supplier is called:
4 Z6 A& R0 X7 i1 l8 Y从供应商采购的物品的品质或成本叫什么# e$ Q3 Y* S! K% U+ r" _" w  J- o
A:As-purchased cost 购买的费用
6 T, [2 q1 W0 X/ W1 x3 P0 I1 {! o( Z2 @; U5 G; e5 G
40.The amount of stock necessary to cover operating needs between deliveries is known as:
' F; q: N2 r7 J% |0 {2 `在新货到来之前用于日常所求的必要库存量叫什么
4 z& `4 u/ [7 `- B9 y. M# K8 TA:Parstock 基本日常最低库存
/ y! a. E* B2 [% O3 }* I: H* g3 X$ Z6 t0 j5 s, w0 x
41.Which of the following abbreviations is used to describe the proper rotation of stock?: a1 A) V6 b% q% J9 L( z' B
下面那个缩写是用来表明正常库存流程?
) {1 v( |+ ?& N8 x) F+ [A:FIFO=FIRST IN FIRST OUT 先进先出" f; `; }4 X4 K% H4 x9 H
! J* m. ~* {! V
42.Which of the following knives is used to turn vegetables?
! o, y) q: M' w% h8 l1 `下面的那把刀是用来打开蔬菜吗?8 I% `, X7 _/ ~/ C
A:Bird's beak knife   鸟嘴刀8 ]7 n; t2 G3 b" W% w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 Q1 A$ I1 c1 T6 x* Q43.What is an instant-read thermometer best used for?+ r5 a! x/ J9 q7 ~. [  d
即时读温度计最好用于那方面?$ F; W; n3 V+ M% c& ^) l2 w
A:Checking the internal temperature of a roast 检查被考物品的内部温度. ^. w* b5 {0 R) u1 \
$ Q% {$ k4 X  h5 S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* B9 W/ z8 S% g8 k( t% j( e- K0 \
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ P) z9 N) `+ |% v" H% mA:Cast iron 铸铁, W5 ^2 c9 o: b7 x

4 z: T: U3 i7 j3 }' A9 C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 L" G/ n/ O" z0 P; u" n. J: u
哪件装备下面有一个可移动的碗和一个S形叶片?+ e) T* Q; L* n9 C# O  O9 T: u% X
A:Food processor 食品加工机
# V6 g- M, F. Q1 A) g8 L& shttp://www.google.com.hk/search? ... iw=1263&bih=572
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2 v4 _' \2 N' k6 j( v6 o- K46.Which of the following is not a rule for knife safety?
! `( F' @, U/ c/ g  G下列哪项不是用刀的安全规则?
# N3 R/ n* w% xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( r' n$ Y& [$ Y6 N6 }4 f& L, ~9 `
. y; F; X8 B/ ~2 B4 k7 G0 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' y" O0 x4 U* J+ S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! O( d% k( R( h6 CA:RondellES & s. d! v6 W* K2 n1 r
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, S6 \# P( ^# x/ O, Z0 F
/ n- B/ S7 S  d( q" S% U48.Which of the following is a diced cut used to garnish soups?
* E: e) \+ F/ O下列哪项是切成小方块用于汤的装饰?
8 x. g* Q9 A: ]' A3 l  _- e/ T: AA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. V# E6 F0 x7 v* |! S% n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% r/ M: j/ @( j5 c* A; ~: [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!!——1 z8 B! [. J8 n% t( U
A:Gaufrette % S" z& r( M1 L2 {9 I4 S; Q" x/ l3 B1 i
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  I, c7 w$ o! l, t+ C* f  K: d7 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 g4 W  O/ m8 O& n0 ^) [9 E' i
Gaufrette :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?; Z: Y% y. c+ |% h
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)
' S/ f, H/ I9 S: [, q0 ]- IA:Cilantro 胡荽叶 香菜1 ^5 [1 Q) W1 L+ R6 A& ?7 @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' X! s+ E0 A6 s4 ]$ ^! F: e: g7 v

  S! R0 d9 a9 @6 Z" h3 C60.Allspice is made from:: U) i" E: @5 |7 R% V# F8 c
多香果,  多香果香料是什么
4 {; v9 q6 ~1 ?0 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. w2 r: x6 B; T4 d
A:A dried berry 干浆果
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' H6 h/ q% K3 E3 B61.Which of the following are used to make a sachet d'épices?
6 b5 \: `; q2 f下列哪些是用来做香包德épices?
+ V! N1 F! J2 [$ Q9 H+ M, thttp://www.sachetcatering.com/9 T, e. t# d9 |% [& x7 q$ H% \( _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) h7 K6 h0 K* V1 L9 F5 }0 g9 N: W
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62.Which of the following condiments are not soy based?) [; y( b, c, v8 M# K
下列哪项不是酱油调味品的?
: S6 [; b! \, N4 j6 rA:Wasabi 日本辣根
( S6 ~6 m+ u7 m2 V
5 ]- H: B8 u' f+ J' r" Y4 N) K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 D) I0 M. E9 \4 l1 Y! v* u! {/ Y- x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:7 A- ?+ f; H5 t$ `% G7 k1 @
A:Pasteurization  巴氏杀菌
+ l4 ^/ a) Q" e7 a. U! d& s- Y6 f- ^7 G% _3 S0 {. e, g
64.Which of the following steps is not the correct procedure for whipping egg whites?; W" {3 V7 P8 S( i' o" @
下列哪个步骤是不是正确的蛋清搅打程序?
$ c+ Z4 k7 v7 O2 U$ A$ A) aA:Allow to rest before use. 允许休息后方可使用。
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+ K+ L. P  ^  t! V8 p! {8 o6 z65.The weight of a large egg is between:一个大鸡蛋重量介于:, _! `- K$ Y4 g! D7 I. D  a
A:56g and 63g 56克和63克
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+ Z- V3 @, C. r4 Z: N9 M' i6 \66.Evaporated milk is a concentrated milk that is produced by removing
0 b+ K" e8 t* T6 d5 X炼乳是一种浓缩牛奶 是去除什么做的
9 l* k' J+ ?: m2 e- mA:60% of the water 60%的水) u0 N9 M1 K1 R

/ l/ z: _% M4 h& e% I" S5 p67.A method of cooking that transfers heat through a liquid or gas is:! ~% o& k, i: V8 m0 X
一种烹饪方法,通过转移液体或气体是:: b- m* I' p# j) B$ ]
A:Convection 对流( Z1 o7 [* q) B$ a' p
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68.The cooking of starches is known as  烹调的淀粉被称为
6 B( v' a( X) j3 Y/ m. KA:Gelatinization 糊化2 P0 S3 \8 W5 }. A8 \3 ]
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 ^2 k2 ?  F! U
A:Braising 烤
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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:) ]- T8 K; P  ^1 M
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
4 P3 g5 `" p: n9 F- W$ @( KA:Fumet 原汁0 V2 b1 Q" K$ J" G9 l& c/ W) X( K
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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; Z0 a. t5 e, K! x5 C% L  G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 L, s# d  Q7 C: ]3 r( N) T2 Z73.Which of the following is a principle not used in stock making?- q6 ^" d1 {& |
下列哪一项不是用于制造高汤(低汤)的原则?1 V$ f0 L9 G! z% f/ r& \* t
A:Start the stock in hot water.开始在热水中操作* p  R, t4 w3 f% C$ q+ I9 U7 E

, P$ H9 r+ O3 l' u* [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$ _, z9 e1 y1 _5 t9 w$ |  O
A:Remouillage 法语熬汤7 Y2 s9 t& @' W
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