埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9695|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
4 ~$ z0 |% D. O/ c: Y9 R6 g! f8 _7 K' e# z
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。& C( Q" k& b% p8 F8 u+ T) Q
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
3 u6 I- k- c1 u6 n  S+ b/ O+ i1.Which of the following methods should be used to determine doneness in a New York steak?
* f7 B1 h6 P5 ?1 V. W# q* a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 P  k$ |  a& ?$ H% w% a3 V
A: pressure touch. 压力触摸
3 i; b$ R" o9 Y8 S2 Z( ?: T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( O. _8 o: S' B# 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
& }: y* P7 d) z/ s6 O$ b( NA: acid  食用酸
/ l9 k/ V; |1 c+ T- X+ s% G3.Vegetables are major sources of which of the following nutrients?
* I. I8 h3 D. H- }0 j蔬菜中包含的主要营养有哪些
' g) v) Z0 ?" {- V* b5 A) D6 eA:vitamins and minerals. 维生素和矿物质。* q, a' E4 c( u' x
4.Cauliflower is commonly served with# I$ `% R' R0 F3 `' j" y: N! J
花椰菜(菜花)最常见和那种酱汁搭配
$ J/ P/ r( z1 f( s9 s9 Y8 mA:Mornay sauce. 奶油蛋黄沙司$ C- D* T7 N, ~* w2 k3 ?+ T
5.Which combinations of products are found in pie dough?
4 k. {5 m6 n4 U9 ^+ e) J* D) _( T下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ D' b; U8 K4 D! `6 j$ q- ZA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% A* \* S: J+ k6The French term for mussels is 法国语青口(海红)叫什么3 t3 a( U! i) g/ o6 b
A:moules.法语青口,海红
- \0 I7 c% Z' n/ v# G3 [( l9 k4 d  Z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 Y/ n4 v. D4 _( P) i  b  e. f
A:faintly fishy. 稍微有点似鱼味* d: m1 g5 _( _' s# `* E6 `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ @! n# L- Y: z, q/ jA:2 days. 2天$ M# x4 u% H# i, j
9.What are the principle ingredients in ratatouille?
; L/ S; h/ W, s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 C* U' D4 ]7 @A:Zucchini, eggplant, green peppers, onions and tomatoes
, v5 k. @* W6 [! y! y# g西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), R! j' c1 j3 w! G+ z9 j
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: P4 \/ }5 ^- w- Y+ q+ p; F7 h8 t& \A:cook food in quantities that will be used up within 20 to 30 minutes.
" }! L# V) l! L; b大批量烹煮食物要在20到30分钟内
, }( t- s' ~" f9 {% j11.What person has the authority to issue a Health Permit?1 ?) k  }* ^' I( d$ t+ X
谁有资格颁发健康证(卫生证)。- {" U& y$ ~  b; S% c% R
A:Medical Health Officer.
% `2 v1 X# V  L医疗卫生官员。
% _* ^& l. E$ S9 N12.For what period of time is the health permit valid?
+ y" N" S7 h9 M  X" ^* P健康证的有效时间是多久?' L$ |7 u( }) ^- d% \7 \
A:12 months.12个月
3 l% `# i' R, s( e7 ]1 q13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ o  ], i# M3 `* k" x$ S
在食物和饮料准备区,通风系统换气的标准时什么3 |3 k0 N+ ?: p; K" N" {! x  Q- ?' `% x
A:08 times each hour. 每小时8次: _" }$ F+ ]8 l+ r6 W) _
14。The minimum temperature for manual dishwashing in the wash sink is  [7 M2 B. {+ y' [- q
手工洗碗,洗碗池的水温最低多少度?
# b/ R5 ^: d$ P6 x" N; ~8 G! IA:110 degrees F (43 degrees C). 43度2 Y! Z" w% j8 J+ k1 }& ]1 @
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 Q2 H7 w, k- a- q" S, l用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 U# p3 R9 w2 o) O5 {/ YA:180 degrees F (82 degrees C).  82度; g$ p) C2 T8 @. k
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  S  o+ C8 C" H. {/ d" |0 R
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- A7 ?; l. Z" _. Z' {, }2 t: aA:en papillote.  法语自己理解
* p6 |+ M% ?  o! }) ]+ n8 G17。Wing or Club is considered a/ s2 m% A" L& l& Z" w! k
翼和CLUB 被看做是一种.... G& j: C  z5 X
A:Bone- In Cut     带骨切/ X& [% i! s6 U) v+ D9 D3 @; G
18。New York is considered a   纽约牛扒被看做是一种
1 U5 x$ j/ s+ m4 bA:Boneless Cut     无骨切
% B) L1 s2 W& |6 Y2 R; O) v& a19.In general, a court bouillon for freshwater fish will contain
8 S+ f0 i" c3 J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
, e5 M; m! A3 c4 G+ a% iA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 n7 c8 y- {9 x' ^- Q7 T3 P# [$ s和做海水鱼同样数量的调味料和香料1 Q; @) l) A- V1 M4 q; u
20.Anise is very similar in flavor and appearance to
# K$ Z; _, a, L5 t9 m" D八角和下面的那种原料有相同的味道5 t& u5 v: c6 V2 j; @* b
A:fennel  茴香) B" }3 @3 H" v. q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 A" ~  V" n+ N5 `3 H/ I
下面那种原料更像大葱且有平面的叶子
$ e$ M; B9 y- J8 s8 _0 gA LEEKS  似蒜葱 (这边人叫京葱): H" g$ E. x3 o" f3 ?
22.Which of the following cutting shapes refers to a small dice1 M7 S6 I% Q: D. w3 M
下面那种刀切形状指的是很小的粒(末)/ K) J5 S! e4 P/ B6 `) N
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, ~2 [/ e# V& W+ ~! O  W23.Oil is added to the water for boiling pasta in order to
* b$ p! }; |2 ~+ l" f# ~2 w向煮沸的pasta (意大利空心粉 )中加油是为了; K& d, G3 ^- Y$ T1 N3 h# t+ P
A:prevent the pasta from sticking and to minimize foaming action.
8 \1 f$ x! L- j$ j) z: T防止面条黏合并降低发泡。
5 c  G+ D+ s9 D( z' h24.Which pasta dish features pine nuts and basil?" x) B+ f1 S( X. C" C
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 K, Y, s  z% W  {) p/ R
A:Pesto.一种绿色的意大利面酱
7 }8 H3 _/ l/ f: Ohttp://www.tianya.cn/techforum/content/96/563836.shtml2 r) r8 S+ P: r# n
, I, Q- L, ?$ e: s6 @7 C
25.Which of the following is a spring vegetable similar to spinach?
$ C% P9 N% D6 x* M下列哪项是一个春天的蔬菜类似于菠菜?
( J( h; S, Q+ J' r6 w* n2 |A:Sorrel. 酢浆草。8 V3 O  m# G$ X3 [! n
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
- t* M9 c$ \  _哪位厨师最早带来高水准浮夸的美食( A) @, D$ K/ g; P0 o+ Z
AAntonin Carême 人名 安东尼·卡罗美
9 ]) b( o1 w4 P: b7 K
6 i# Q" R+ ?: I! a! B' I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& v" H6 ]1 o1 r, h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 N" t; {% z6 M  j1 Z# H/ tA:Cast-iron stoves         壁炉
" q$ Z( i: l4 d7 ^7 \2 khttp://www.usstove.com/products.php?id=6$ `0 k" L$ C' n4 Y
9 i# B, n) g8 a/ g* C9 n3 x8 D
28.The French term used to describe the roundsman, or swing cook, is:% }& v& j$ T, s  G
法国术语,用来描述roundsman,或摇摆厨师是:
5 U% v2 x8 g2 @A:Tournant   图尔南
+ p; b8 _- [2 @# m  w
( t& L+ C; U( o+ _' M29.Another term for the wine steward is:
# N% q9 c1 t$ D4 A5 z$ j葡萄酒侍酒师的另一个术语是:
* Y0 {# x( S) B* u: X. e5 GA: Sommelier 侍酒师
/ f1 H0 o' ?( [4 r! b" g
- s# N8 F" ~" x- u* M6 h30.Molds, yeasts and fungi are examples of a:
. V9 D3 N4 k6 b8 s霉菌,酵母菌和真菌是一个神马例子
5 G, t1 B; |7 SA:Biological hazard 生物危害
1 {! ?! |% w7 q, _! P6 z
$ H9 `: {2 T$ J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 K6 e  ^2 r, Y  z' N
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ k3 M) u/ n, e6 VA:40° and 140°F (4–60°C)     4-60度
: g7 t, Z. ]  Z5 p6 J6 v0 Y4 a- F1 O8 `4 d% ^2 ]
32.All bacteria need the following for survival:
2 D7 I" L% g& c+ c  ^1 x- K所有细菌生存需要以下哪些内容:
7 A% v8 }8 k* I. Q, j0 ~A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ X9 P& d  C2 n/ _' `. o6 r0 ]/ S6 H
33.Which of the following correctly represent critical control points in a HACCP system?; x* C) @1 ^7 Q1 ]. |/ R
以下哪项正确表示了HACCP体系的关键控制点?  o/ s1 z1 P* T2 B2 a6 C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, q" @9 E) s; w% r( ?# p, f1 j食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! [6 K- ?% M# g- [( Q4 x+ h) ^
# {( f" ~( y* ?4 `; u. m* c& H34.Which of the following is not an example of a carbohydrate?  p# X( K$ q' I2 O+ V# t- Q6 G
下列哪一个不是碳水化合物的例子?
! |. B  u9 c! B1 C4 qA:Essential nutrients 必需的营养物质
8 F" b$ X! ^2 D
. q" \% F' E" k2 m35.The process by which a liquid fat is made solid is called:! S4 W3 U/ f- t: z
液体脂肪做成固体这个过程叫什么
. o* w" w2 }3 F% p' Y* a- PA:Hydrogenation  氢化
( f! O( g/ X% X: q: v' d2 w0 E$ g7 \3 {9 S% P' |6 F& E
36.Which of the following is not an example of a fat substitute?
! D# Y% v# V% x2 ^% f下列哪项不是脂肪替代品的一个例子4 O( b& x* |; L; W6 p, Y6 c
A:Acesulfame K  安赛蜜K表! v, M. ]/ c5 A8 y5 c& [

7 s3 \" n3 ~  D: Z1 T+ j) [7 C8 m37.Health Canada requires that a product labelled "fat free" contain:
& ]1 Y$ m% h3 S/ ]/ P1 S加拿大卫生部要求的产品标有“不含脂肪“包括:( f& M  `- [: g( h  y9 b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. t1 `! J0 y- F2 c) F% m* o& {( i

7 r; `2 M6 m, H38.Which of the following is not a problem associated with converting recipes?
/ k& ]  U% V, ~6 T  m6 H3 k下列哪项是不相关联的转换配方问题?" p* h' B4 T, |/ T' M
A:Unit cost 单位成本
% C) |1 n4 I" ~; n8 a. Y
" k) m  b& y! O; G- |8 s1 w0 O' A39.The condition or cost of an item as it is purchased from the supplier is called:
/ U5 L" Y4 r$ D从供应商采购的物品的品质或成本叫什么
# q6 N8 O. S' ^7 l2 t& wA:As-purchased cost 购买的费用. |( b! \! Y1 `2 W* A$ G% K

' v" i$ L: O# S9 v40.The amount of stock necessary to cover operating needs between deliveries is known as:1 L+ L/ b3 x8 g6 m6 S6 t" A) `& {7 L, Q
在新货到来之前用于日常所求的必要库存量叫什么
8 I/ L. l7 M; Y! B- \* T2 ~A:Parstock 基本日常最低库存
/ X/ l; e4 Q1 a# G/ v+ I9 {* J2 F; g
; J( Q. j+ r* |41.Which of the following abbreviations is used to describe the proper rotation of stock?: F+ m0 K1 x- g; u' d
下面那个缩写是用来表明正常库存流程?% j  G1 ?: i+ M
A:FIFO=FIRST IN FIRST OUT 先进先出3 \# ?8 F0 K% ~  a( e
2 T/ J- r: n6 V  i% _6 K8 s: b
42.Which of the following knives is used to turn vegetables?9 ?* X) v* X6 q+ n
下面的那把刀是用来打开蔬菜吗?
, K# e7 e, X& p7 m8 DA:Bird's beak knife   鸟嘴刀9 a/ G1 M( z; j
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 l! M  ~( K- S: p7 A5 f5 o5 W1 g( w1 b$ P( L  z2 Q3 V$ U
43.What is an instant-read thermometer best used for?9 e- ]& |( L, {! m& S9 s8 i
即时读温度计最好用于那方面?/ C' `3 t2 ]5 [9 n8 n- `: O! O
A:Checking the internal temperature of a roast 检查被考物品的内部温度" a5 ~; F/ _, m) V

* v3 w9 I( P  R% I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, K9 x) f9 h# z5 ~5 I8 ?5 {
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ L* s9 g% C1 z2 y! H9 _
A:Cast iron 铸铁
$ x! b9 P1 a0 s5 o0 f! X' [3 O) k, w2 U% F& H, K
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ H7 |+ B5 Q. C: e1 e  f哪件装备下面有一个可移动的碗和一个S形叶片?+ q  }2 D1 J: ?! m3 Y% m
A:Food processor 食品加工机+ x: h  S) }$ C" j4 D1 |
http://www.google.com.hk/search? ... iw=1263&bih=5722 B4 ^  ?$ q4 W, C
& o/ H; `5 m% b; T  E: ]0 y. G
46.Which of the following is not a rule for knife safety?  D! C. k- D& t1 P& t
下列哪项不是用刀的安全规则?( x+ x, [9 P& `$ W  D- h2 q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 ^+ W0 y  v" g2 Y* i1 _
' d# X; \! w3 L* `: e: _9 U
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' N: L4 b0 a4 N6 g3 q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: o2 V( I7 u) k: r( MA:RondellES 2 M$ R4 {) Y/ u; ?# k3 {( R: m4 e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: y: i. ^  L7 z+ D
, u8 `, A3 O$ A48.Which of the following is a diced cut used to garnish soups?
; l- P) @, l: s# O' a, i3 w下列哪项是切成小方块用于汤的装饰?  _) q7 z  b2 n2 a5 t: k3 f# [
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- U0 y% M0 w+ r, j( A: T/ t+ Q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. O2 B1 \( ?( @' N8 q; ^
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!!——7 G6 Y. [6 _9 c4 {
A:Gaufrette
9 y) _( g- I8 I& [4 D! a! D/ uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ l6 r; k9 V& y2 U0 }6 ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- j! B* Y' s1 C7 D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 v: [2 T, f- X; [8 u; g/ h) B* V
; V$ B8 N3 V+ |, }* F* e" U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, S! A0 e7 x0 M5 {0 n
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)4 B% k+ C4 x. D9 ^0 g
A:Cilantro 胡荽叶 香菜* e2 p# c& @5 k7 f2 [' ~/ u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; p6 [. {' g$ U4 h" l6 H; C4 E, l
60.Allspice is made from:
; s4 k. ~( i! q% ~$ X. h) ~* s 多香果,  多香果香料是什么! g1 u0 f0 B/ }, t- c  `8 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% R" \+ a: {$ ]' @' |
A:A dried berry 干浆果' O; T% F. e6 y
) g; Q9 z, F5 _: p4 d% N: V
61.Which of the following are used to make a sachet d'épices?
* s3 [3 f0 W4 D下列哪些是用来做香包德épices?
3 R* K+ S) s) T5 Q" @5 {http://www.sachetcatering.com/
/ `4 o( b3 U! G- O' v, WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' ]) v: J+ h' M. O
$ o, V" i  f! ]: N+ N5 q6 y+ B62.Which of the following condiments are not soy based?
: L6 k9 `- ]5 d下列哪项不是酱油调味品的?
' z& P7 R! `) U& g3 k0 g. b. W5 C2 u0 _A:Wasabi 日本辣根9 n/ {/ |, b/ H+ y+ z

. _+ I4 U, S+ @/ u0 b: W: h$ f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: L- N$ l; s- q+ y+ B5 X' r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:& F4 d3 w$ N3 @" R9 [$ `6 n
A:Pasteurization  巴氏杀菌* s: S$ J% n+ Y7 X

+ d; P6 c( d* r5 O# N8 d: c- |" w64.Which of the following steps is not the correct procedure for whipping egg whites?! W, x0 ]9 O  V) V9 r
下列哪个步骤是不是正确的蛋清搅打程序?6 o- R1 @; Y- j  D5 o
A:Allow to rest before use. 允许休息后方可使用。* ~2 _' X/ }0 x$ I6 T: f5 r! k. p
9 ]0 o& R4 I0 S% `1 d3 h0 ~
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# Y+ ^& x, [; GA:56g and 63g 56克和63克" l- r; Y. E  b- K! T$ x
) }! W2 U% \- O* ~2 @
66.Evaporated milk is a concentrated milk that is produced by removing; ]5 t$ q% a' t8 z* \
炼乳是一种浓缩牛奶 是去除什么做的3 s" p5 _  H8 }7 b8 C  D
A:60% of the water 60%的水: c* A; W9 O% n& b& G( Q+ D0 f
9 f' @1 Q% x2 ~( ~0 ?
67.A method of cooking that transfers heat through a liquid or gas is:3 }, o- J: J1 r( B2 \; H$ l. m- Z. |2 L
一种烹饪方法,通过转移液体或气体是:
4 l( l+ ]( f& i7 U7 f8 QA:Convection 对流
, A$ K7 ~6 ]0 x, Y  R- d3 Y4 [  O# {) o0 {
68.The cooking of starches is known as  烹调的淀粉被称为
, y5 p; J+ }! ^+ e" g( MA:Gelatinization 糊化
, B* G+ W: O9 D5 M- S; l
* G! T. _% h: Z6 M9 a. T$ b% t  a* u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 |, A6 k- V. g! D: j4 D" uA:Braising 烤
) x. \0 ~( p3 i8 d1 o! j! x  _& a$ \8 k# n0 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:! f+ _; ?5 F# C8 Q6 S
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
- q' e3 o" r- j7 ?7 y0 r& {' F6 {' [- G$ f3 L
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
: _! q- k9 V7 h5 E' \* cA:Fumet 原汁* C( f. ^6 O2 m1 d" K; W4 t

& r# w! G; E% _5 Q4 ]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7 r& y& Y4 X8 ^$ r/ k
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* W1 m0 L$ M% K( K- l( H

% H, k" P% |4 Z73.Which of the following is a principle not used in stock making?
) B. d/ y4 v2 G( t下列哪一项不是用于制造高汤(低汤)的原则?9 F; P6 Z+ D- W: b' k
A:Start the stock in hot water.开始在热水中操作3 W) Y- `4 N6 E" [( ~5 P! B
' p' O) z; ], s$ b4 m
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  t! l& D/ t2 {" t
A:Remouillage 法语熬汤
; _' F: ?1 o$ B+ x3 d4 rhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
大型搬家
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-27 19:21 , Processed in 0.083548 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表