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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 W) r; L+ T) n# k; I: d
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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。
* w' Y  v8 G: q/ F) b! U另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
& Z+ L( Q+ I' c% `! Q1.Which of the following methods should be used to determine doneness in a New York steak?
# z0 H( J" w9 s: Q0 j! h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): R4 `! w0 h+ C  e
A: pressure touch. 压力触摸! T1 I# Y3 }  C0 r/ P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* n! R* u( r; S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; C% P7 X& D0 {* K
A: acid  食用酸
$ _6 Q" Q* b) I4 r9 \) g3.Vegetables are major sources of which of the following nutrients?
. q, H# f) A' c6 M1 Q蔬菜中包含的主要营养有哪些
  X! ]7 n' }# ?4 D7 JA:vitamins and minerals. 维生素和矿物质。2 D7 _5 m" m' f# v- K5 L9 s
4.Cauliflower is commonly served with* o- A. O6 f  u) h
花椰菜(菜花)最常见和那种酱汁搭配
8 ]8 Z( E, z2 ^0 _# n+ [A:Mornay sauce. 奶油蛋黄沙司7 s' V- W; {9 b1 _
5.Which combinations of products are found in pie dough?
; K' ^5 {- a% i' m- O! r( k* h下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
0 ?* s7 Y- J$ k# h7 l, b# hA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。9 n2 K. U. {" }1 ?6 @2 P! E
6The French term for mussels is 法国语青口(海红)叫什么3 w  w' z6 r+ w, k9 i7 U% v
A:moules.法语青口,海红% c- h( ~* x. D8 P: @5 d4 F+ J
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# y1 Q. n: n1 M+ k( e$ yA:faintly fishy. 稍微有点似鱼味# O" \; O8 E. [4 N& w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) S: Z& l. d- p7 d8 c
A:2 days. 2天: K" t8 ?- B8 U9 g; T
9.What are the principle ingredients in ratatouille?
* z1 W" f1 x& {( [$ p炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' r3 i% ~% E9 K* P* o7 U
A:Zucchini, eggplant, green peppers, onions and tomatoes
. J% A6 o& d2 i& h* l2 O/ a西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 c7 d1 y! h5 g9 n) F; a# ~$ G
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?9 @: @: Y4 G% ^0 |) T
A:cook food in quantities that will be used up within 20 to 30 minutes.
8 v, m. K2 H- X% w大批量烹煮食物要在20到30分钟内, o! d+ p! J) d; X- _# j% s$ R
11.What person has the authority to issue a Health Permit?4 |. Z& c! b' r* U/ g
谁有资格颁发健康证(卫生证)。( X# e3 w! \6 m9 v" a9 W4 ^
A:Medical Health Officer.; M" m% G, K& l+ C( t1 Y
医疗卫生官员。, |  d$ q: T0 S+ Q4 A; u0 k
12.For what period of time is the health permit valid?$ T. o  ]3 z0 w3 B5 W. ^7 A
健康证的有效时间是多久?
/ U: V9 u/ s0 o! t! S; hA:12 months.12个月
" K& k6 N/ |% e* F- Q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* b8 p3 g; F- w+ O4 O在食物和饮料准备区,通风系统换气的标准时什么8 y" j, c- N- {, s
A:08 times each hour. 每小时8次
( h6 q8 Q4 X8 C/ y2 ]. N7 R- q. j14。The minimum temperature for manual dishwashing in the wash sink is
/ f& J* V- R1 i! m! N- ?手工洗碗,洗碗池的水温最低多少度?
+ B3 k6 ]+ ^$ LA:110 degrees F (43 degrees C). 43度
, n2 {! q( B3 R& l0 [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, A2 n8 E( g( P
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' d; I: m+ I" [! x7 P# h0 d
A:180 degrees F (82 degrees C).  82度& Z" l* |# {* w) v1 R5 T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( [- M: L2 i2 U+ h# V( ?( C! S
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: @/ @9 A3 E, n0 o# i3 @6 ], @A:en papillote.  法语自己理解' a9 K' `4 g7 i" D( s
17。Wing or Club is considered a
8 L8 `( f" D  b$ _9 `翼和CLUB 被看做是一种...$ U% @+ C: E+ G" }) ?3 }
A:Bone- In Cut     带骨切
, M$ |/ A% C; }' M, u; K& c) p! R! k18。New York is considered a   纽约牛扒被看做是一种
* Z% V% j9 W0 Q; |A:Boneless Cut     无骨切
/ h. s, T/ b# M2 m9 F5 V/ r19.In general, a court bouillon for freshwater fish will contain4 r# H, D4 p) Y: _
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
: R2 ^0 v8 q: l# k7 R7 O( Y' ~- gA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. d3 U9 ~0 R( m
和做海水鱼同样数量的调味料和香料) E: |3 b6 T2 y, T: O4 C8 Q
20.Anise is very similar in flavor and appearance to
% v& @/ [  `% q% S6 R: ?/ ]  L  H" Z八角和下面的那种原料有相同的味道
- n& z2 G4 h4 z- F+ ]* p! e+ ~1 C& jA:fennel  茴香
3 S6 j' M* M/ m  v% f; S21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 p* W* N  @1 G1 M* U5 Q下面那种原料更像大葱且有平面的叶子# X6 M0 d1 A* Y0 `3 f; S3 {: X
A LEEKS  似蒜葱 (这边人叫京葱)
' F, E+ H# v9 s& S3 K22.Which of the following cutting shapes refers to a small dice
% ~( B9 }5 p" b9 P5 g, T" _下面那种刀切形状指的是很小的粒(末)& {- ^) S! x) N. ?$ g" ?
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 G* _. J1 C) s+ }
23.Oil is added to the water for boiling pasta in order to
0 f  R( v: Y- @; e* z' W, O2 ]# e向煮沸的pasta (意大利空心粉 )中加油是为了
7 d0 C" J$ y  }8 b' j* XA:prevent the pasta from sticking and to minimize foaming action.& B7 S' Q7 H. Q* O
防止面条黏合并降低发泡。/ K+ W7 S6 D* Y4 l+ O+ n% A
24.Which pasta dish features pine nuts and basil?- Y5 I: e0 S% J
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* x, D/ d5 d9 f4 o" p5 Y0 _. @
A:Pesto.一种绿色的意大利面酱
5 Z5 \( z; a, u7 J. w8 y. jhttp://www.tianya.cn/techforum/content/96/563836.shtml5 A1 b, u! L+ m9 M( e: g" m; @8 O
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25.Which of the following is a spring vegetable similar to spinach?
/ G! h: K2 ]; N0 a下列哪项是一个春天的蔬菜类似于菠菜?
' i! B/ D4 z/ O# |0 lA:Sorrel. 酢浆草。
/ b1 f. V+ V0 o% qhttp://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:
: J9 y2 s/ i" Y- m" w% Q哪位厨师最早带来高水准浮夸的美食
- f. Q0 P& e8 [: oAAntonin Carême 人名 安东尼·卡罗美- _7 I1 K5 G9 O3 G1 h& w1 D  _, z
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. ]5 x. Z2 m; ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; {$ [) l8 I  k+ |" e( R
A:Cast-iron stoves         壁炉+ E$ k' \* h, j3 N+ Q$ T, e% v4 Q- t
http://www.usstove.com/products.php?id=6& K- O7 Z& @3 T! {

8 w9 R/ [+ s5 n* ?3 \28.The French term used to describe the roundsman, or swing cook, is:5 G3 ^0 _2 ?) l2 x: U, W: p6 t( m
法国术语,用来描述roundsman,或摇摆厨师是:! [8 p3 K3 ?" \6 f% ?
A:Tournant   图尔南
8 u- f5 H5 h& q+ J; F5 D/ ?
$ Y, i3 o( r# w. D6 ^29.Another term for the wine steward is:
( M/ g% O/ }1 V  X8 Y葡萄酒侍酒师的另一个术语是:2 b" z/ J& X- Y5 `3 w
A: Sommelier 侍酒师
9 J1 P- L& H% f4 d) R
; R0 |" q4 O! c8 q, I30.Molds, yeasts and fungi are examples of a:
$ s8 X5 w# s; b( |+ u, g' ~霉菌,酵母菌和真菌是一个神马例子/ K, {( l5 u/ [& }/ I0 f  e8 V$ ^) I: g
A:Biological hazard 生物危害
9 `7 d! S, I. U% i% l3 V- a4 u0 U8 g1 n( u
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 Y" s! p- L0 E5 q. j' d8 Q! p根据加拿大食品检验局,食品的危险温度区在多少之间:: l* d/ H4 H: A+ }. W# Q+ S% _$ W
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:/ e" Y' F$ b; w' f
所有细菌生存需要以下哪些内容:
; H% L' D: J2 v% UA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# m  `; H0 i: M0 T' G& t0 q% m: \
) A- F# N4 a! j) Q33.Which of the following correctly represent critical control points in a HACCP system?/ P+ w6 E# [: Q+ `
以下哪项正确表示了HACCP体系的关键控制点?
  o) B( k& R# p+ Q& o- W3 M1 B1 NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 ?3 L" D) \7 l9 k$ t: H5 `食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 I6 W$ v. ^  E* l) s3 L9 o  E

7 s/ w1 |% ?& L, ~( Q' l. k34.Which of the following is not an example of a carbohydrate?9 }( q4 u. Q+ n
下列哪一个不是碳水化合物的例子?; P" s' m% c- x4 w% P0 m7 n6 h
A:Essential nutrients 必需的营养物质. O' n' P* E8 \- z2 W
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35.The process by which a liquid fat is made solid is called:# k& O% o2 U2 r: D1 F2 Y: J
液体脂肪做成固体这个过程叫什么
8 I5 B% d0 L9 c  B9 B3 t3 ZA:Hydrogenation  氢化. {' l- _, s( g( g/ c/ ?
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36.Which of the following is not an example of a fat substitute?% R! `7 j6 n% N
下列哪项不是脂肪替代品的一个例子
1 P0 t- p( K) W9 f6 {5 oA:Acesulfame K  安赛蜜K表) M) D9 M; T2 U6 J& l" e
; W# K0 c8 w) q2 \$ }9 K
37.Health Canada requires that a product labelled "fat free" contain:* b& O: k9 K3 o) \. r; }1 k
加拿大卫生部要求的产品标有“不含脂肪“包括:6 Z5 x7 Y  p+ i$ g4 |- ]) b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
8 O. w  P5 C5 E下列哪项是不相关联的转换配方问题?
1 r+ [+ b+ |6 M9 i4 aA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
5 M, r7 U( a: ]7 M, P/ v/ W+ U4 X从供应商采购的物品的品质或成本叫什么
# Z6 `1 _4 w' U9 ?) EA:As-purchased cost 购买的费用2 Q( W8 x; Z& u( {- r3 N& l& f% E
1 c( r& m0 Q: O9 y
40.The amount of stock necessary to cover operating needs between deliveries is known as:. `- l9 I  b; q- u6 H( R
在新货到来之前用于日常所求的必要库存量叫什么
4 n; O" y- Z3 X0 SA:Parstock 基本日常最低库存
, s+ z9 N  w6 h
8 _3 r' O! i- w/ u3 F/ n: I( n41.Which of the following abbreviations is used to describe the proper rotation of stock?
; B6 m0 U; ]7 B* I: l6 I下面那个缩写是用来表明正常库存流程?
7 n# B. L, C2 I& kA:FIFO=FIRST IN FIRST OUT 先进先出' x, \) b6 K# I3 B. ~

% D+ c/ s( f& y42.Which of the following knives is used to turn vegetables?
, u9 z" X# M: Y4 ^# f- \1 U下面的那把刀是用来打开蔬菜吗?. ?! L" _9 {3 s1 u0 @% U7 i
A:Bird's beak knife   鸟嘴刀& V( l/ q6 u# e0 [
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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" R) t! O4 g9 w& p4 G; F43.What is an instant-read thermometer best used for?
9 v" K/ T! u" x$ R" q即时读温度计最好用于那方面?
1 k# c: F' M; _% B* \8 T! `A:Checking the internal temperature of a roast 检查被考物品的内部温度' S  A; |9 y3 |2 U

; \& V" L9 w: {6 h& o% \( N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" r8 D/ w$ w# k# S下列哪些金属材料受热均匀,通常用在铁板而且非常重" X( |6 f. N, L. r
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ F" Y% M' S% \7 S0 ]9 P# K哪件装备下面有一个可移动的碗和一个S形叶片?
$ n2 V: a  ]0 E# `7 v' }+ sA:Food processor 食品加工机
! [. c( L2 l+ B7 m) J% h9 fhttp://www.google.com.hk/search? ... iw=1263&bih=572
3 [: D7 o* H5 y5 G6 c) L# K7 b
/ Y8 x' s8 W, V/ s$ L7 l/ Y46.Which of the following is not a rule for knife safety?
' s8 X% |2 X: ?下列哪项不是用刀的安全规则?7 E% f6 p1 `9 |1 M' \7 }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) Y% }! R- D% E- b
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ a: [+ R2 \: C% ~9 |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 P$ g9 \& ^. r  s- {
A:RondellES * H* e7 O2 Q7 Y! ^2 d. H- L( C9 L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) Z0 ]; K: t( u" N
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48.Which of the following is a diced cut used to garnish soups?
3 w( ?6 c, ?7 _3 s- k& S! G" K下列哪项是切成小方块用于汤的装饰?1 u! @# O" h" ^3 Z' n
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( a# o% P2 ?8 D; k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 g- d% y+ R: K; v2 k/ ?! X1 I) I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!!——5 b, A; x/ m; v7 M# \' T0 z( |% E
A:Gaufrette
9 k$ [9 a$ N' R8 Z. `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 @% ~' l$ \! ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' D$ j* T1 o) v. T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( h2 D6 F* n/ E+ b+ V1 z7 Q( K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) c7 Y- H7 H0 Q! s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)
5 X! \* y" o  r2 `) m/ C% pA:Cilantro 胡荽叶 香菜
3 J' j6 `2 b* J! y8 N8 B- k9 Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  `, n9 p, J3 \$ X! M! M$ p" E

1 i6 ^. D* P" S0 {" m; L- Q60.Allspice is made from:( g0 @/ v2 t. E3 w" Y2 w
多香果,  多香果香料是什么
' K3 \( I7 x6 o4 r9 ]3 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% _  \0 S/ m: o/ K7 h% kA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?% ^! [$ t8 E/ g- g2 ~$ y  H6 g5 L, a4 K
下列哪些是用来做香包德épices?
6 o( s2 I% t, n; uhttp://www.sachetcatering.com/6 `. ]4 J5 A; e5 _
A: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?9 G" O2 h/ I. a4 {
下列哪项不是酱油调味品的?; a9 ~. x4 `9 u: [
A:Wasabi 日本辣根+ s' f( |5 U5 n; m8 L( w

/ i4 C1 K+ |7 \. _: f; n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 E2 G5 u& j2 V1 ]
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:
& k  {$ F5 `' P) LA:Pasteurization  巴氏杀菌
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- @! C+ g2 G% D% @6 Z5 e64.Which of the following steps is not the correct procedure for whipping egg whites?
4 n8 U1 h* m: N1 W下列哪个步骤是不是正确的蛋清搅打程序?* Z2 T% M3 V0 ?& t+ }: R3 D7 z  }
A:Allow to rest before use. 允许休息后方可使用。# _& x$ r: F" A1 U8 c" g2 I5 r

+ c/ Z: \: V0 b/ I% b1 [. K6 W65.The weight of a large egg is between:一个大鸡蛋重量介于:
! t9 F+ c% n9 \) B1 MA:56g and 63g 56克和63克' _# F5 u4 ]; u' ?, C$ I4 D1 v3 ?! R
3 z. D& b: _: V2 F0 Q4 Y' |
66.Evaporated milk is a concentrated milk that is produced by removing
. z' o5 b6 {' G( w$ I; L炼乳是一种浓缩牛奶 是去除什么做的
. q+ n6 B: I# [. b; f5 V7 `) vA:60% of the water 60%的水- d6 S" \( ~5 E% C  N- |8 L: p

: ?  z  x: S5 R6 u67.A method of cooking that transfers heat through a liquid or gas is:( C: T3 C# M4 j' m; c2 K* z
一种烹饪方法,通过转移液体或气体是:0 l5 \. h! |+ Z1 ^
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为! ^" J/ H  {' V) o- K# P7 M
A:Gelatinization 糊化
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# s4 I' R8 o" e  a& k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 Q% S" I5 }3 x% J" P: uA:Braising 烤
2 k  R( ~( G$ d- t+ a+ i- O" W* y) L& E" y
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:1 P$ x# ]/ D* [7 Y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! M. g8 P- y4 Z/ y
; U+ h% G! t7 d' E6 `5 [% ~
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- E4 j: u* [4 A3 K8 v) b2 h. G
A:Fumet 原汁& M1 @5 _$ s! f( F6 ]- p& d
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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
9 `  a) D5 S% Q0 Y0 Q8 v6 sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ p2 h$ M" k! V* b7 K0 t* a
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73.Which of the following is a principle not used in stock making?" K7 C% f( H4 |/ W6 Y! w; E: ^
下列哪一项不是用于制造高汤(低汤)的原则?
, I& z4 Z( g, {1 d4 W( WA:Start the stock in hot water.开始在热水中操作* Q  ]  N6 `, Y

4 x  R% Y6 y3 t( `9 w74.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 s: \) Q, p' K. K8 C9 e) }% E* Q
A:Remouillage 法语熬汤
2 k1 d+ I. F# u1 `/ w7 ^1 mhttp://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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