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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 A8 Z' |  q4 t/ G1 F$ s

5 k% z' U+ {8 }# v  @6 _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。
( f$ y) c' K( Z2 M* U* t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+ Q* v/ j' l6 H) `( r- }
1.Which of the following methods should be used to determine doneness in a New York steak?
# x4 e) n6 z5 J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)- G3 W, g0 W& c6 p- R  N
A: pressure touch. 压力触摸
9 K" {+ @* c: P* Q7 K$ |2 A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ J/ e* a9 P: |4 |, C
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/ l  X4 [4 }- F0 H
A: acid  食用酸8 U9 G, W3 E' ^8 h
3.Vegetables are major sources of which of the following nutrients?' F1 k$ {7 ?; I
蔬菜中包含的主要营养有哪些2 @) ]% D) b& s
A:vitamins and minerals. 维生素和矿物质。
9 N$ x6 r: q# P# c9 ~; f4.Cauliflower is commonly served with+ P: h: \3 `/ F( O
花椰菜(菜花)最常见和那种酱汁搭配
" B0 u  R* [( w/ \A:Mornay sauce. 奶油蛋黄沙司
' j! e1 _. m+ J% a" @1 ~# _4 d5.Which combinations of products are found in pie dough?
0 ?8 U: k# e) a9 S6 ^下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& @& T# K/ a$ R# \6 Y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ z2 _' Y; I3 B" }, |6The French term for mussels is 法国语青口(海红)叫什么/ v3 }4 o' S% T$ S+ h
A:moules.法语青口,海红+ R/ T4 L3 q( U0 G" ^: N
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( j/ Q& J8 ^! Y: h+ X' |5 |A:faintly fishy. 稍微有点似鱼味! a& x& j# y0 \; N. A! l9 t
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 \! i. s- Y8 }" \3 J, C: A
A:2 days. 2天0 _) _' R  z) I2 h. j! b/ @, [3 e# f
9.What are the principle ingredients in ratatouille?
9 f$ {5 i7 [+ a' ?" S炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 `2 I3 q, S8 w9 x) g2 y/ G2 B6 g! cA:Zucchini, eggplant, green peppers, onions and tomatoes
. h' R' F5 {: a3 I5 }西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 R9 Q' W8 J6 x" N$ X10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 b, h# I* H: t7 r  X$ ?/ p  e
A:cook food in quantities that will be used up within 20 to 30 minutes.$ B4 U$ J6 M$ p) q; z
大批量烹煮食物要在20到30分钟内
1 }% d/ F9 s5 Q8 }5 k" |, J11.What person has the authority to issue a Health Permit?
% ]. ?  J" ]& x- A谁有资格颁发健康证(卫生证)。- Z; C3 f4 s% h
A:Medical Health Officer.
" l) \, I/ N& l医疗卫生官员。$ D9 L% A) P9 {; D' p5 {- h* ]
12.For what period of time is the health permit valid?7 C& M- w2 e# Y! m
健康证的有效时间是多久?( h+ {) Y3 i, h$ I8 F: v2 Y0 C2 H' a
A:12 months.12个月
& C" U8 Z) j% y+ m7 I& h8 c6 T/ G13.In the area where food and drink is prepared, the ventilation system must be able to change the air# Z) D4 v0 [+ q2 c( h0 b
在食物和饮料准备区,通风系统换气的标准时什么8 Z- x. r; H2 I
A:08 times each hour. 每小时8次
2 o. K9 Z  o+ f9 ~) j5 \/ o14。The minimum temperature for manual dishwashing in the wash sink is+ F& i% E% p- `( ^( w
手工洗碗,洗碗池的水温最低多少度?
4 X# m6 z# O9 B- j% n- iA:110 degrees F (43 degrees C). 43度1 `) w: a; W; S# o
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, b- y  t  F  }% M8 U; Q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& ^/ z  V, ~- \. t+ `1 a2 CA:180 degrees F (82 degrees C).  82度
' \+ y0 y2 C5 B8 Z6 U; v" J16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 g0 c* _/ R+ _7 J
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ ]3 \$ ^/ D+ O! N$ XA:en papillote.  法语自己理解3 ~* \# x" F+ Z% E' [9 v
17。Wing or Club is considered a
% q# F8 Z# ~0 i! W+ f) Z7 T4 ]翼和CLUB 被看做是一种...
; L5 U1 a  |/ @4 G( G3 zA:Bone- In Cut     带骨切7 s# T2 b- Q4 n$ p
18。New York is considered a   纽约牛扒被看做是一种
+ m# d1 Z. D% U4 X6 A1 b, iA:Boneless Cut     无骨切
' x9 ]! k& M1 ~19.In general, a court bouillon for freshwater fish will contain" ^( Q1 C% ?1 `6 R7 ~
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
2 T! t) Q& r" Z& ^; oA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 V  t" V8 `, t6 P2 f. |
和做海水鱼同样数量的调味料和香料
7 U7 ^6 O. Q/ w20.Anise is very similar in flavor and appearance to
/ @4 [, R/ c% L* R3 _  e! O' ?& i八角和下面的那种原料有相同的味道6 ^- J) a! Q/ |, X2 V# M; W
A:fennel  茴香" Y" |& w3 {- V. \0 `+ Q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
7 o, r4 Y. k1 d下面那种原料更像大葱且有平面的叶子
( R, S# p' q7 v1 k0 w# }8 fA LEEKS  似蒜葱 (这边人叫京葱)# m; d+ j3 a. X4 j- G9 o
22.Which of the following cutting shapes refers to a small dice' \4 L2 W, ]6 n( ~( f
下面那种刀切形状指的是很小的粒(末)
; C! I7 d5 P0 l- s( R4 i& sA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 S1 Q# W1 A1 T: M  U( u( _1 Y23.Oil is added to the water for boiling pasta in order to' r4 M8 ~4 G5 \7 x9 Z% f
向煮沸的pasta (意大利空心粉 )中加油是为了
: H+ j2 A( t" I  ]+ m* ZA:prevent the pasta from sticking and to minimize foaming action.
- |8 u1 M& S$ M, D防止面条黏合并降低发泡。
! h/ l4 ~" K3 R3 Y# B- w3 x% n, T3 \! P24.Which pasta dish features pine nuts and basil?3 t* [, b  y: `* F' J
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# H! O+ x" ~8 f& j5 W! Q4 Q0 p
A:Pesto.一种绿色的意大利面酱 + P8 l5 c- {# `" J
http://www.tianya.cn/techforum/content/96/563836.shtml+ y/ Z. R$ g8 f% J" q
3 g( [9 f1 h9 S
25.Which of the following is a spring vegetable similar to spinach?
, J6 Z8 e5 m7 K$ U* U1 h下列哪项是一个春天的蔬菜类似于菠菜?8 c0 u/ T) E% |. n* H* b
A:Sorrel. 酢浆草。# w- Y. s, ^8 T% Z) I( o! {+ F
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
大型搬家
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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:5 G* e2 y: U# W) a( h5 J" O
哪位厨师最早带来高水准浮夸的美食
- G6 T* ?7 i1 ?! W  ?$ V3 O( l3 }AAntonin Carême 人名 安东尼·卡罗美$ w8 L9 g) o" Q1 {" R

6 N5 Q% e) U: m: U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 N% L  S- V8 S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 j+ T' |: r9 S% O
A:Cast-iron stoves         壁炉
( Y1 J' x: Q2 Y. G! hhttp://www.usstove.com/products.php?id=6
" ^, K+ c) r! n  O* t+ t+ F9 m
- i; j! O! R  ]6 e" ~% Q28.The French term used to describe the roundsman, or swing cook, is:! ?- l/ w5 U" a  {' T
法国术语,用来描述roundsman,或摇摆厨师是:
& W3 v( v9 J+ R/ ?: ZA:Tournant   图尔南  G  M6 F8 G2 R. F1 C; G- J
+ G# e. g- c# k% c% \
29.Another term for the wine steward is:' m& I# a/ u  n8 J7 _$ E  ~: b  w4 l/ u
葡萄酒侍酒师的另一个术语是:
' d! a' q( D9 h8 R& XA: Sommelier 侍酒师
% ?, U5 k) n' G* V* i) e) D2 o* S( F  ^" ~0 T% R
30.Molds, yeasts and fungi are examples of a:, s+ S& L2 D  B1 k! q. \+ n+ J
霉菌,酵母菌和真菌是一个神马例子
# a0 _. _: E5 y) Q) {' kA:Biological hazard 生物危害, u2 ~7 U# U( H, U$ ?* O! b

4 B8 R$ o. b) [; X& n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" P/ h( _, d  O, _4 l% l) i  v
根据加拿大食品检验局,食品的危险温度区在多少之间:# E2 ~  m+ G- M) F5 R
A:40° and 140°F (4–60°C)     4-60度
8 B! R, `6 S( u# Z& z+ ~% x+ q1 [4 M$ `) o0 p$ B
32.All bacteria need the following for survival:1 U1 R$ w2 Z: \
所有细菌生存需要以下哪些内容:: K2 l) `7 L, s. b
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# E8 \0 U5 w- A0 Q8 T$ g% k2 }
, J$ h; L' i( N5 d4 ?5 _5 z
33.Which of the following correctly represent critical control points in a HACCP system?+ i4 S1 e/ j( b* F, F! \' ]
以下哪项正确表示了HACCP体系的关键控制点?# w# C/ g. F0 G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  V" K- s  a5 u- F1 S0 J& @食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# ~' ?) B' K- o7 D; s( z8 }" i0 A* a
34.Which of the following is not an example of a carbohydrate?+ ?" l# f) R9 k; Z
下列哪一个不是碳水化合物的例子?
0 i- g' I9 v( iA:Essential nutrients 必需的营养物质
7 l) h! R  R+ |$ P9 [' r2 x
( v+ G% ^* |% q# \6 T/ k( F35.The process by which a liquid fat is made solid is called:9 z  ~" w$ @2 i+ ~7 a3 u& B0 b" V2 s
液体脂肪做成固体这个过程叫什么) I- l4 o, ?% V, u6 C# {8 M" c5 k
A:Hydrogenation  氢化3 d" P4 O7 Y* `. M4 ~% H4 V3 I5 b' {$ ^& d2 @
# j) h# J6 I0 m) ^
36.Which of the following is not an example of a fat substitute?4 v- G; T5 a( ]
下列哪项不是脂肪替代品的一个例子
, |7 i1 E* x; ~& b6 k, FA:Acesulfame K  安赛蜜K表
* [1 L8 U: n7 b! n& D1 G, s5 {: \( w3 n' p$ M
37.Health Canada requires that a product labelled "fat free" contain:
: w  ^/ R& _/ U5 {$ _; j: y/ K加拿大卫生部要求的产品标有“不含脂肪“包括:
1 x' c3 d0 J4 G' ?4 i% u3 wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! V9 o' e, a( R
' s' @6 a$ b; w' T6 P1 e38.Which of the following is not a problem associated with converting recipes?* a) x5 Y  |1 n3 d- }
下列哪项是不相关联的转换配方问题?
  @  W2 j1 e0 c4 R3 bA:Unit cost 单位成本
6 s8 a8 J  J+ a7 _) ]
* Y9 @% B+ F6 h39.The condition or cost of an item as it is purchased from the supplier is called:
: G" g. W  P9 b( k从供应商采购的物品的品质或成本叫什么
# I$ V4 p3 N: x. X9 rA:As-purchased cost 购买的费用: f% |& L8 r6 X! e5 Q2 D3 e
2 u; A7 ~$ q: h8 u6 v$ a. I6 B
40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 g% H9 g8 t+ B, z在新货到来之前用于日常所求的必要库存量叫什么
! o$ B# {; n/ Z  g- A' Q" L7 dA:Parstock 基本日常最低库存4 P/ |9 ^/ n$ V1 X! D2 z
, \; Y0 I; Q/ }+ r) U# q
41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 P; o! G( Q! l" }4 ^下面那个缩写是用来表明正常库存流程?
. H' ?$ t# y# A% NA:FIFO=FIRST IN FIRST OUT 先进先出
+ ^3 C9 a# t7 C0 M- l3 [1 _( j# l, l% j( y
42.Which of the following knives is used to turn vegetables?2 V1 k  O6 A3 ~% U( s3 j
下面的那把刀是用来打开蔬菜吗?
! `+ v# G8 K$ W) V4 _* l9 e# cA:Bird's beak knife   鸟嘴刀
' K8 T( ^, N) nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) R: `. B9 |. Q( \) @  W5 m
2 q$ g) c/ @% U
43.What is an instant-read thermometer best used for?
' {4 u) i* s+ O2 B7 o6 c即时读温度计最好用于那方面?
6 X% J% `  a# u! qA:Checking the internal temperature of a roast 检查被考物品的内部温度$ z2 a% C8 f8 m+ t/ H' x

! w, ]6 `5 V" ~0 k  ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 i- X& ?4 U/ ^7 ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重( H4 y4 X% _) F5 }2 D6 [& c! M6 r+ |; M  f  o
A:Cast iron 铸铁4 _- {% \1 h  k3 [0 W9 X7 o' T9 Y

/ M1 h! ]1 }' L8 P  }( P, A# g+ v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ U' G- x1 _2 s/ X. ~
哪件装备下面有一个可移动的碗和一个S形叶片?; @* K! U7 O) q, i- h% ^7 `2 l* n0 w
A:Food processor 食品加工机
( S# ], y# C2 n" n6 Ahttp://www.google.com.hk/search? ... iw=1263&bih=5722 i* V3 e9 |6 }! A, i

+ t; [$ ~' E  X& X0 [46.Which of the following is not a rule for knife safety?% q" k  V& y& u( d- W3 C' P& U
下列哪项不是用刀的安全规则?: S3 p1 w9 S( ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 V9 i0 a3 ^7 M  P0 I
, |" o9 @3 X- q. o47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 Q5 p# s  V6 d6 s& \$ v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 N8 ]  Z8 G7 g' ?
A:RondellES * c, i2 g  w9 p/ T( k( K, d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! H5 u# k! q# h6 u2 w* f  _) R
* Q8 d8 M5 a( ?( H, R/ e
48.Which of the following is a diced cut used to garnish soups?
1 w/ I' _9 Q% m下列哪项是切成小方块用于汤的装饰?/ D) x" h5 t4 F: f. s. Q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ b6 z% f* z  J7 ~5 _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) a' E$ U& a/ W. 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!!——& \4 P) g; b/ @+ F3 Z* |
A:Gaufrette 4 O& S: i) w4 A0 M4 H$ {0 c7 G2 L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. Y* c0 ^3 F) _. h, m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, ]% T! i1 h' j2 U4 qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* C5 I' Q9 z' I7 n6 n3 N
. F7 N2 n0 L! r
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 c/ _* E* {- u2 O% v3 d8 Y- {* e
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)/ c# l$ K- X0 u2 L  W3 K( W* n
A:Cilantro 胡荽叶 香菜' w8 W0 x" k! ~4 s, Z% Q+ X7 S$ k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  o: m9 Z3 v6 l2 v

1 O4 F. }3 o8 q1 i! ~8 D- N( H' P4 ~60.Allspice is made from:
3 d1 [8 c/ _! G0 B0 t& @ 多香果,  多香果香料是什么" v' Z" Z  ?  ^% t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# Q0 E' c% Y9 `! G" I1 @6 x1 z- ?2 SA:A dried berry 干浆果
  [7 k3 D3 o9 K2 I" D8 Z  f, y9 |
7 {$ E8 _5 G4 d# U# a! X61.Which of the following are used to make a sachet d'épices?
, t9 y$ o6 z7 q9 e下列哪些是用来做香包德épices?
2 R! a6 B! v+ `http://www.sachetcatering.com/
1 p! O5 i% e: t# P. e) t& l- Y& q2 MA: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?
8 ^3 d; X" r2 I' p4 w下列哪项不是酱油调味品的?+ M8 U" b: V* F
A:Wasabi 日本辣根/ j4 d0 [# @  g* |7 \

1 ^& N; z1 K! _7 S  b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) T7 U, y( z6 i7 r- q4 i  w
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:( [0 A/ Q* Q9 \. C- K4 @; Y" d9 U
A:Pasteurization  巴氏杀菌
# u' |/ b/ g- i9 ?
8 T2 b" |, E# y5 i; O/ o- p64.Which of the following steps is not the correct procedure for whipping egg whites?
8 b& z9 w6 b0 a下列哪个步骤是不是正确的蛋清搅打程序?% P5 |( Z7 `; I9 r7 o5 D& R& p* B
A:Allow to rest before use. 允许休息后方可使用。
' w2 m0 {) ]) F+ Z" ~
5 r) b! W, T. Y9 F# D2 x65.The weight of a large egg is between:一个大鸡蛋重量介于:
! Z  ]- n$ N" L  sA:56g and 63g 56克和63克" w5 [6 S. `3 s/ s8 ?

! T; i# O6 p% r- f2 |; z66.Evaporated milk is a concentrated milk that is produced by removing7 J+ Z$ J4 D& X
炼乳是一种浓缩牛奶 是去除什么做的) _& E3 @+ O. Z6 l; G1 Z, A/ T- S
A:60% of the water 60%的水/ q+ C* z; J+ F3 I
9 v/ z& e6 @( H# v( J1 S
67.A method of cooking that transfers heat through a liquid or gas is:6 Z7 b6 Z* Y  D: z# D' b1 r" ~
一种烹饪方法,通过转移液体或气体是:! k, |+ o7 g* V$ Z. I4 v
A:Convection 对流
  X/ e" O9 d) U
5 Z2 c5 ]) O7 u- U! Z/ f  u68.The cooking of starches is known as  烹调的淀粉被称为
" [6 O! x; w" I! UA:Gelatinization 糊化
7 y' s, N! R, S: ?% Z5 l1 h  H# u0 j0 }$ _1 [! C
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& _7 d" n) r% L+ ]" m, DA:Braising 烤% R8 G: P+ G  `' d  P. |. d

( U; k* X% {1 I  y& f70.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:
" ]7 \) ]$ M0 V' e9 dA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  F3 Y! ^* y( y7 _# E* j

& _; _; b0 _: T& K# C8 z6 I! k/ g71.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
/ `' S* r6 q; M; W. h% fA:Fumet 原汁
. @# c$ F2 s2 A& N) j  Y* P. i0 b
  L4 q1 a+ q1 W3 W& B$ I72.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 k6 }1 E& a5 b) Y* s: L1 ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 [+ Y* W. M% e; P
, ~* L- C8 i7 B1 x1 {( C0 h9 s9 |73.Which of the following is a principle not used in stock making?
& o% n4 e1 F, O& w# z下列哪一项不是用于制造高汤(低汤)的原则?5 E4 f& J9 {" N* y% V. E
A:Start the stock in hot water.开始在热水中操作; P- @; g* b0 T

' z0 {4 _5 B- `& S* |3 E( L74.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/ {1 ^; H( W% \% g
A:Remouillage 法语熬汤6 F* e1 P6 r# y; K( D" G
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