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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。
& W+ s2 p+ i. B( t$ O7 E$ \) @! f6 G- d" W. p7 V% [
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。7 S$ k4 \8 n1 l
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/ ]6 X, t# X9 ?6 ]5 K
1.Which of the following methods should be used to determine doneness in a New York steak?
+ P1 w# g( A$ ^4 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)
7 K' [! ]" Q' q8 K0 ?6 \6 k4 K' \A: pressure touch. 压力触摸
' q' G7 Y2 U6 U( Y; R/ S7 u2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( ~( h" }2 [: |% 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
/ D, F8 ?: v0 B! E! V. HA: acid  食用酸/ T) M7 D2 ~1 i) l) F( s
3.Vegetables are major sources of which of the following nutrients?" ?2 h+ N0 X% P3 ]+ @
蔬菜中包含的主要营养有哪些8 m! ~& s9 F0 D0 X+ f5 f
A:vitamins and minerals. 维生素和矿物质。, j, o3 s( n5 t% d& t. s, r  j9 A: r
4.Cauliflower is commonly served with
" h  D7 f. \5 h花椰菜(菜花)最常见和那种酱汁搭配
  I/ D! k" N3 M* s- g  ^) }A:Mornay sauce. 奶油蛋黄沙司8 s' Y: V9 v3 \4 U
5.Which combinations of products are found in pie dough?
& [  f1 l0 E8 Z/ R: 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??)2 a" Q( Y( O' D- c( h
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 E" L- O6 f. U6 X2 j; z$ g
6The French term for mussels is 法国语青口(海红)叫什么5 J$ O' Q, L3 s% p: n
A:moules.法语青口,海红$ i) k$ r- a3 R, U
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 ]6 e- A. A4 N% _
A:faintly fishy. 稍微有点似鱼味0 Z4 U8 b2 p# l* r/ R! v
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: e' i- k. M% G) w  LA:2 days. 2天, [4 l6 q8 w$ B, j( \6 ?) R
9.What are the principle ingredients in ratatouille?
% y8 E! z* s* {& d! ~! d1 t7 A炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  O7 E- T! g0 Y
A:Zucchini, eggplant, green peppers, onions and tomatoes" E: U7 I9 n3 C, Y2 w& J0 j6 V
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% e8 ~/ o) j* n8 X. E0 s5 }
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# X& p: Q4 `3 e1 ^* N; wA:cook food in quantities that will be used up within 20 to 30 minutes.* \1 d! J) Q, O) b; m9 o
大批量烹煮食物要在20到30分钟内
% x( f( ^3 n; r) X11.What person has the authority to issue a Health Permit?
0 v( v* X: J( q( O9 b2 |  G谁有资格颁发健康证(卫生证)。
5 L4 M; J& j! N8 ]! WA:Medical Health Officer.  ^1 _2 @, Z3 Y7 q# }/ O
医疗卫生官员。! _' \  s$ E+ ]* b
12.For what period of time is the health permit valid?/ g; B1 ]# F. ?$ M! l5 q
健康证的有效时间是多久?
( Z" J, F( l6 F) p/ ], R7 ZA:12 months.12个月
+ C3 i% E- k+ G2 ]% W  ^, k; f8 }# q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' Z: X" M# D7 C; }9 |在食物和饮料准备区,通风系统换气的标准时什么
3 d7 M0 a4 g- E6 y$ S# TA:08 times each hour. 每小时8次; i! ^' p5 M; u- X" P
14。The minimum temperature for manual dishwashing in the wash sink is
& t: H8 b+ G, v: t; p' v手工洗碗,洗碗池的水温最低多少度?0 V" ^/ I0 e8 U& u; Y
A:110 degrees F (43 degrees C). 43度  k/ f" ~/ X3 O' Z; K5 p) Q4 }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  T9 C& O: M4 M5 X5 {) Y# B: q% N2 U
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 n! @3 t2 s+ R1 \# ~' D  m/ @
A:180 degrees F (82 degrees C).  82度8 j5 W0 z# `. `: V. q! m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ T5 C% E  X3 r6 g7 u- S用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, h3 R1 |; l  _3 F# G: t4 PA:en papillote.  法语自己理解) @$ _9 k# o' E5 p
17。Wing or Club is considered a
: A1 A$ V% S0 u4 d/ g/ G4 p4 F翼和CLUB 被看做是一种...
. M- t4 d8 y' O: UA:Bone- In Cut     带骨切
4 e" A- I; b. U% W18。New York is considered a   纽约牛扒被看做是一种
) f) m6 n' E) x+ w* pA:Boneless Cut     无骨切
) G- _" c  p) |19.In general, a court bouillon for freshwater fish will contain3 `% k/ J( l/ S5 m& K4 i
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
; p3 M! E7 E8 P$ t5 N% e% WA:the same amount of seasonings and herbs as a bouillon for saltwater fish.* D. L# n- w  W( k1 n% ^, \! O
和做海水鱼同样数量的调味料和香料1 @3 D* l! \( r
20.Anise is very similar in flavor and appearance to
" \$ x" l3 i) M八角和下面的那种原料有相同的味道
/ l% l; A4 a1 J, B5 aA:fennel  茴香
4 w6 s* b- U+ ]: D, B& F21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: K; `5 ?. |3 K: t) d下面那种原料更像大葱且有平面的叶子
3 _* e# M9 P, \6 HA LEEKS  似蒜葱 (这边人叫京葱)
" `- Q) Z0 W# E. Q8 y1 p22.Which of the following cutting shapes refers to a small dice
9 T. ]. F. ~( s0 k( l: \下面那种刀切形状指的是很小的粒(末)* b5 \0 b, g3 U! N! u
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 l2 V/ w4 ]' F( o( K# p
23.Oil is added to the water for boiling pasta in order to2 i$ U; P7 A& B' E: c. d
向煮沸的pasta (意大利空心粉 )中加油是为了
) x- t6 H5 }" Y& v' R  d) EA:prevent the pasta from sticking and to minimize foaming action.
" `( f0 \# s& L防止面条黏合并降低发泡。
' @6 V2 B) L6 M* [24.Which pasta dish features pine nuts and basil?1 h* O9 P; p6 j: \' \2 H2 z$ F
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 f% Y9 }2 w. }7 ?, i) PA:Pesto.一种绿色的意大利面酱
% m3 p3 d) a6 X' f2 E" s3 ]8 S* Ohttp://www.tianya.cn/techforum/content/96/563836.shtml
  F" n! [9 b: a% I6 @4 }0 t: D6 Y$ _+ [
25.Which of the following is a spring vegetable similar to spinach?
: b& R' k4 \- V8 K4 q  U% f$ I下列哪项是一个春天的蔬菜类似于菠菜?, K" E6 _# Q4 b) t- l
A:Sorrel. 酢浆草。+ r: `  h2 T( w) Y/ j: ^
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:8 N' p) w: {" r+ u7 l1 o7 b
哪位厨师最早带来高水准浮夸的美食
; M" p! Y2 u2 Q  I9 \" BAAntonin Carême 人名 安东尼·卡罗美
  Z0 f" y7 f4 z' L: }; v; [& M7 ~- h& U; z0 e4 C
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 ^5 w8 S! F+ q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- H3 r: L# n8 v8 U, t+ IA:Cast-iron stoves         壁炉1 |- o( Y# {3 q' ~( K- r
http://www.usstove.com/products.php?id=6$ n5 b/ a5 U$ w7 N8 Q) c7 p

, E3 X. C3 P+ C28.The French term used to describe the roundsman, or swing cook, is:3 ]$ e7 j7 w' i3 i) p3 y; B
法国术语,用来描述roundsman,或摇摆厨师是:6 r  T% `' Q% Q$ l
A:Tournant   图尔南* Y  v4 a. m6 s' [9 _+ G

/ B# D* E$ ?: y$ l! `29.Another term for the wine steward is:
" |, p+ l; {" a: j& `葡萄酒侍酒师的另一个术语是:$ k& p8 H, y4 z+ y8 x. {
A: Sommelier 侍酒师! C3 [% _) C! Y7 b6 O! @' t3 F

: A; [" |! c. ^+ P" ]30.Molds, yeasts and fungi are examples of a:
" r% V9 [* x% J7 `# m4 Q霉菌,酵母菌和真菌是一个神马例子
7 E8 e4 }4 G, P' ?A:Biological hazard 生物危害
' Z; |7 [* v* l, q( C% C- {6 c0 s: ?: s& U* ?/ r; X" `! z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 W% }* s$ O- F3 B: T. q( l! d5 X4 U
根据加拿大食品检验局,食品的危险温度区在多少之间:
# e: M. B/ \9 Z; qA:40° and 140°F (4–60°C)     4-60度0 c* b$ ]4 J+ f. Y. K- F* l
% _3 [' g" i- t9 q' P- s8 C
32.All bacteria need the following for survival:) B' h) T8 Q" y: z1 F. p
所有细菌生存需要以下哪些内容:
$ V: G  a7 @4 N0 H7 q9 c' l$ KA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& t" G% j( G0 s7 r! e

1 J( j- S8 Y) v$ Y$ E; G# T# e33.Which of the following correctly represent critical control points in a HACCP system?
: j2 \# Z) w8 P% F8 Q以下哪项正确表示了HACCP体系的关键控制点?( d/ L# {& C+ S' Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- F! f: ^3 N- H1 ]9 k1 z1 S食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 M8 [* `# Q& C$ F- o
2 G) ]1 g$ A( _( G% [9 l
34.Which of the following is not an example of a carbohydrate?
( ^: [- z- u0 y: k2 e3 Y2 w$ r下列哪一个不是碳水化合物的例子?
2 r+ z) H, [* s. x! i, PA:Essential nutrients 必需的营养物质
. h9 w2 i5 d6 c! K! f' N2 o- r
( a- b" ^" y* x* V35.The process by which a liquid fat is made solid is called:
* W: |7 J) b$ Q* D液体脂肪做成固体这个过程叫什么! Z2 B$ j0 ]' J; K2 O
A:Hydrogenation  氢化
3 |3 Q$ L" A. w! ^1 s) m, b7 i% [& o6 _% N9 Y8 l/ g
36.Which of the following is not an example of a fat substitute?
/ _; _; W" O9 h下列哪项不是脂肪替代品的一个例子1 f4 D2 h. k# o8 g4 o0 _9 {+ ]9 c
A:Acesulfame K  安赛蜜K表, W+ ?0 d7 h0 a
  E% N0 B* ^  }+ _( i( n
37.Health Canada requires that a product labelled "fat free" contain:7 e; a# v* x* u7 T. z' J
加拿大卫生部要求的产品标有“不含脂肪“包括:
" r% Q  U+ K& F/ _3 Y+ G5 N3 l: O' OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 Q- V- t3 j* E$ s6 a7 \
4 Q  N+ Z9 o- c38.Which of the following is not a problem associated with converting recipes?/ F9 q2 _7 Q" h5 i2 P: V2 n' q- ~
下列哪项是不相关联的转换配方问题?& y% c; F6 b/ {2 b- z( g
A:Unit cost 单位成本, D: f  Q' C: w
) `/ ?; |+ i# Q. z1 k
39.The condition or cost of an item as it is purchased from the supplier is called:" I/ v  s& t2 b5 A8 }& E
从供应商采购的物品的品质或成本叫什么9 Y; I3 S  ^" N) o9 I* o8 Z2 l
A:As-purchased cost 购买的费用
. v  C5 t+ L. u; `+ `! `7 F0 I4 C" ]$ t. N/ t  y3 h9 z; K$ [
40.The amount of stock necessary to cover operating needs between deliveries is known as:" |" m  [* E  \; Y5 h9 M- B1 @
在新货到来之前用于日常所求的必要库存量叫什么3 T- f8 B: i* C- q
A:Parstock 基本日常最低库存
: W: R* ?: F1 e& P' n* }2 g; s9 B  G+ g
41.Which of the following abbreviations is used to describe the proper rotation of stock?% c* _0 l$ ~6 X+ x; T8 J7 W
下面那个缩写是用来表明正常库存流程?
8 D5 F" N6 F/ E" RA:FIFO=FIRST IN FIRST OUT 先进先出
1 q/ h; U0 W! d: K1 I" X  a
. B: F5 _2 P" G% n" z0 G" n; q42.Which of the following knives is used to turn vegetables?
, u% J/ @2 \$ T4 s2 l下面的那把刀是用来打开蔬菜吗?' |" g8 `0 b/ K, P8 a: z6 f: m
A:Bird's beak knife   鸟嘴刀7 r" S: ], ]+ F8 ^0 F6 j
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" f, h1 A0 q6 S: N

) R9 l8 J0 T4 x43.What is an instant-read thermometer best used for?6 {) z! c+ V3 o, A9 h
即时读温度计最好用于那方面?
/ w1 D2 {6 `/ w2 v1 v) I9 A% yA:Checking the internal temperature of a roast 检查被考物品的内部温度! L* Q* ~( n' t. x
; e! M( [# P, S; ?
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! M" T$ \* b; _下列哪些金属材料受热均匀,通常用在铁板而且非常重6 Z6 g8 y" W4 m; H7 j6 t  \$ o* a
A:Cast iron 铸铁
8 U7 h" l# f9 I0 A% ?+ v
3 P4 t2 {. r& A" [  @) m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, Q' A5 X0 ]8 u, v) k哪件装备下面有一个可移动的碗和一个S形叶片?& C. ~6 ^7 |9 G9 ^% b
A:Food processor 食品加工机/ k+ ]4 w, i1 ?8 B7 D) h- j+ Y% s6 T! p
http://www.google.com.hk/search? ... iw=1263&bih=572& F% q% ]6 L+ T6 M
$ t* p2 Q$ ~0 N/ I
46.Which of the following is not a rule for knife safety?; v  z: D- k+ v( ^" D, ^& e
下列哪项不是用刀的安全规则?
! u. W/ N3 G% g# f- g/ jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* A0 e# O: V, Z- @/ u9 X% U
6 R8 P  u$ O0 G; h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 O$ Q( T  K3 Q$ a" T9 X7 T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' t# |2 g' v. X! I% t6 l
A:RondellES - N: D0 ~1 E* E; Q9 S6 M& e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& ?  ]5 t9 q3 C. `

% J0 D) U7 m+ ]% t7 h48.Which of the following is a diced cut used to garnish soups?  E$ l7 p. k3 J2 S, |
下列哪项是切成小方块用于汤的装饰?
  [! ?9 t& w+ Y3 @* IA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  Z9 j* k$ O/ \3 j7 ~8 p) B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: ?% \& r2 d& m6 V+ S
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!!——/ n9 w9 ]3 c9 N$ a+ K/ r! ]9 _, P
A:Gaufrette
) ^5 h/ `7 J; F8 c4 k8 a9 Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& @* n$ O% l) g# n, V) t2 O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  A9 _2 n6 R( i7 P  N- {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" N) q. |' Z% t5 A' G* X

: K$ w; _7 g6 }7 W2 y2 J' v3 S( Y0 L+ i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ {2 z4 @7 n5 D9 r* G
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)8 R7 {. ~/ A7 e% d( ]( ?0 q3 z* p" W& m
A:Cilantro 胡荽叶 香菜
) k( ^: l# m( c5 i7 }7 ~/ ]" _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 s, C4 J! s/ |) ^- w3 E- W
& i. L1 I- Q4 f) l0 w; X60.Allspice is made from:
5 A$ ^+ N+ Z/ V  T6 u3 W 多香果,  多香果香料是什么
' l* w3 ?' U0 X% e7 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# J; l, D& \5 P0 M- T1 k2 G
A:A dried berry 干浆果6 E/ p' N7 ?9 _& v

: s7 w4 |8 g8 I. K61.Which of the following are used to make a sachet d'épices?- r' {' f( r) Q& R
下列哪些是用来做香包德épices?
. Q3 t. |1 y+ H6 Thttp://www.sachetcatering.com/6 o$ @$ J" t$ C% Q" w9 @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; \( {3 z" E. W/ ]1 d  z
* a) u1 l7 \/ J- F1 n
62.Which of the following condiments are not soy based?% y" e% y% @- p" q; ]
下列哪项不是酱油调味品的?
0 j: o( x8 X* @! D% HA:Wasabi 日本辣根
3 Y" Y- @" E5 [" d1 c
( Z% q% `9 C1 b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 D' D9 c, M5 m8 Y4 e+ \
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:
2 [+ `6 W) w& S, v" yA:Pasteurization  巴氏杀菌% Q  b0 Z) _8 @* E

/ {9 {/ E$ ?1 C3 ~2 `" X  j3 `64.Which of the following steps is not the correct procedure for whipping egg whites?  y9 K: N6 v" S8 ]+ H6 Y9 H: j
下列哪个步骤是不是正确的蛋清搅打程序?
- A7 d8 u0 _, D' p2 K- q: X) |- kA:Allow to rest before use. 允许休息后方可使用。! W0 q: r3 C1 t% R/ Y( M2 O$ ~9 o! e
& m+ W" c. ]- a0 V* K0 _( i
65.The weight of a large egg is between:一个大鸡蛋重量介于:, z8 d% J6 T& x+ N$ z0 Z
A:56g and 63g 56克和63克
9 w& l- a7 V+ M; `
3 ^& x! ~: b, D9 u5 h66.Evaporated milk is a concentrated milk that is produced by removing
- N! q  h2 z0 f6 n' t炼乳是一种浓缩牛奶 是去除什么做的
4 t6 j1 \1 V8 {8 m, xA:60% of the water 60%的水/ n8 ^7 ]! x$ n' Q8 y. N" H& E, z
1 E7 ~! Q/ d9 K2 E4 i
67.A method of cooking that transfers heat through a liquid or gas is:1 U3 Z( u# N2 p
一种烹饪方法,通过转移液体或气体是:4 z' ~/ ~% P  B& @
A:Convection 对流
% Q1 {, H8 m2 E# @6 j6 _
  N$ ^& g* |3 X4 I68.The cooking of starches is known as  烹调的淀粉被称为
. ?$ s& x+ T1 ^/ p( R$ uA:Gelatinization 糊化+ s" w# H. r, p- c
! N- G2 q4 L" C/ J/ Q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% Q5 z) M  c& I: F1 L: @' j0 pA:Braising 烤% w& I6 M2 P5 g! X

) U8 E$ [8 M# z4 c. W70.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:  V- U9 t1 g& J: G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& w' h$ H5 f5 Z% l8 e7 f- F- Z2 k! G2 A
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8 l8 A  M3 m; ?3 ]& v) W/ J. Z
A:Fumet 原汁$ E! G3 ?- F0 U( c7 x0 s2 d
  {4 ]9 ?. W/ T. y: ?' E7 S  L) m
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
1 o' T3 |+ @9 u* A! t! A+ f5 Z/ NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 K, V3 _+ ]% \1 m3 ~+ Y& h
, X( I3 P) L& V% {+ l. ?2 Z. O73.Which of the following is a principle not used in stock making?
; N2 t8 x- A2 Q下列哪一项不是用于制造高汤(低汤)的原则?* ?& d( o: @' Z9 c8 K
A:Start the stock in hot water.开始在热水中操作% L8 S2 }" r, c* O* I; o; q* v

2 b* [6 B2 F6 g* T+ v$ j74.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
& w- m8 E! a7 d7 ]A:Remouillage 法语熬汤
9 Y- W5 h! W3 L+ qhttp://www.haibao.cn/blog/post/176242.htm
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