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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。
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# ?0 z1 _5 [7 O/ t, M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。- I  U0 Q' b) G# @& ?
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) L/ t0 `4 G4 U8 u/ \5 X- R# H
1.Which of the following methods should be used to determine doneness in a New York steak?
  R# ?, |' v( r- v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)
: E* @# h9 q5 }3 QA: pressure touch. 压力触摸6 X1 h9 Y( x9 P* _3 `
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! s: V! j% O5 U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" M# k& J  R2 H8 `+ a; e0 u
A: acid  食用酸
3 B6 _2 I8 y7 M) `3.Vegetables are major sources of which of the following nutrients?
" h' g0 e: D9 s$ `9 g3 D蔬菜中包含的主要营养有哪些- p6 Q  U' t9 k% y# {5 s
A:vitamins and minerals. 维生素和矿物质。
8 a5 D& c) F5 u4 J& M4.Cauliflower is commonly served with0 G4 g! E/ R) V' w7 J/ L
花椰菜(菜花)最常见和那种酱汁搭配
6 t9 |! w0 t6 @! n  aA:Mornay sauce. 奶油蛋黄沙司! T. g0 f# h! k% c2 l
5.Which combinations of products are found in pie dough?
& t: u$ h# @% R! q& J5 k8 f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. x+ }' g) h' o  A5 q3 A6 y# nA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' ?# W9 [, ~* f7 O  n8 N5 _
6The French term for mussels is 法国语青口(海红)叫什么8 U% d: H8 e" L8 f# k! G! [
A:moules.法语青口,海红, d7 d0 x4 X9 r+ O
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 O( U; H/ }! c  U" [& e0 A8 QA:faintly fishy. 稍微有点似鱼味: x  H  M/ g$ Q4 l- o
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; S5 j0 p, y* L. d; N! V' y! }
A:2 days. 2天
( U, Q% L. X5 z$ W6 n: ^9 o9.What are the principle ingredients in ratatouille?
+ R( j6 ^0 E# ?5 F1 k; j! A* \炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, J& |4 J& Q. u; b1 V% cA:Zucchini, eggplant, green peppers, onions and tomatoes
7 H0 ?7 j3 `+ g5 F西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" p# x  Q7 G/ o- F% j4 n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% F# i6 r$ n" p! K  ?A:cook food in quantities that will be used up within 20 to 30 minutes.5 c: B9 t' ?% Y  ^: G
大批量烹煮食物要在20到30分钟内
/ Y2 R$ H& b& S' V; i- X11.What person has the authority to issue a Health Permit?
! A5 c& s  I# B' m8 M谁有资格颁发健康证(卫生证)。
( O" `& h0 f' w" f) l$ p7 _5 nA:Medical Health Officer.: W- G% p- O8 ~
医疗卫生官员。/ L3 u8 u# g3 p9 u
12.For what period of time is the health permit valid?
( H$ V9 T8 m6 m: r: T健康证的有效时间是多久?4 I2 y% H) C5 q0 o6 r' I) E
A:12 months.12个月
' i* q& r2 L1 i9 J- B, z, c% I13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 k4 G5 Q; e% B& V! ^在食物和饮料准备区,通风系统换气的标准时什么% o# i5 d5 K% t& ?
A:08 times each hour. 每小时8次! p" Q: B5 D7 y( F, u
14。The minimum temperature for manual dishwashing in the wash sink is8 |9 }$ U  \4 t! e
手工洗碗,洗碗池的水温最低多少度?. g8 z8 _! G0 A$ N+ b$ B
A:110 degrees F (43 degrees C). 43度
* q' c2 h" w2 B! a; @6 E3 Z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ w! K2 z! m; _9 W
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' s5 M- O+ c1 O- [' l: l. U0 @A:180 degrees F (82 degrees C).  82度
; I  j5 K2 M( i# p16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ p9 n0 ~' @) l! q# J' B* F/ f; w
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ U; {5 k) o: q; v6 Y; {. T( E$ @A:en papillote.  法语自己理解  i" D6 o' Y5 x7 Q9 {( `
17。Wing or Club is considered a
- ]1 r( X1 `4 K3 l; Q* B( x- a! @翼和CLUB 被看做是一种...1 U7 T1 c3 R$ H
A:Bone- In Cut     带骨切
( |* A! |* y- M+ M18。New York is considered a   纽约牛扒被看做是一种
( Z# g/ T  P# Q$ o& J$ zA:Boneless Cut     无骨切
9 e: d% q4 {7 D3 T4 l# A19.In general, a court bouillon for freshwater fish will contain
" |8 W2 N. \! n6 L$ f3 |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
* i1 T4 b3 d; _7 K0 r: r& \1 U* BA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. O: u! |9 G# D2 b9 q  B; O和做海水鱼同样数量的调味料和香料, f: B7 q" g  H+ D$ F1 q( `; O
20.Anise is very similar in flavor and appearance to
6 t" u- E4 B, y八角和下面的那种原料有相同的味道" @; g5 E3 G) [6 `" z
A:fennel  茴香9 @3 p4 n3 ?) v1 `1 G( ~6 I* P4 B7 O/ X
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" U! d1 G* l! K( U1 o
下面那种原料更像大葱且有平面的叶子
2 p& ~8 r! x- h1 s- XA LEEKS  似蒜葱 (这边人叫京葱)$ R0 c5 x7 p8 s2 {, Q5 t7 Y
22.Which of the following cutting shapes refers to a small dice8 v" [# R# I) a* e
下面那种刀切形状指的是很小的粒(末)
# C6 Q, A8 ]. A( @1 N1 L1 L) jA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- S' S7 }! Q5 Y23.Oil is added to the water for boiling pasta in order to
/ D/ j6 o+ `8 K0 _- H! H$ R向煮沸的pasta (意大利空心粉 )中加油是为了
% I$ T' O# ^3 @  d$ UA:prevent the pasta from sticking and to minimize foaming action.3 C: _! [- u, B+ G' D; z' @( Q
防止面条黏合并降低发泡。: a2 Q+ S1 y5 I% I! t6 |
24.Which pasta dish features pine nuts and basil?
& n+ e% H7 n& b. ~: F- B下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), Q$ _/ E5 Z. F; ]6 x$ z
A:Pesto.一种绿色的意大利面酱 9 O4 `. F! F. ^4 S# X
http://www.tianya.cn/techforum/content/96/563836.shtml
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# Y7 J5 v" I9 g25.Which of the following is a spring vegetable similar to spinach?* [; P1 H) j0 n: r, g, v
下列哪项是一个春天的蔬菜类似于菠菜?. A% [. L+ o& o; m+ T1 j% N
A:Sorrel. 酢浆草。
6 x* [5 ~4 E9 f5 p- e; j2 B9 c3 phttp://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:
" \: P  q1 E2 T哪位厨师最早带来高水准浮夸的美食
3 I, o! q% i( }: p( U7 vAAntonin Carême 人名 安东尼·卡罗美
& j) @0 T- e2 Q; x, j2 x! C  _4 b7 ^/ I: _! a; a! h9 C1 h
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. J" K- e2 z' b8 B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: [" ?: t  }3 G
A:Cast-iron stoves         壁炉6 O/ z2 ?3 c! ~* a/ k/ A  B
http://www.usstove.com/products.php?id=63 ~- S, p2 s, j  s, z' ]7 Y3 b

3 n; u- {3 w! v7 e# i/ {( X, U28.The French term used to describe the roundsman, or swing cook, is:
2 [( N$ C: }  H4 P- D) P6 X. d& E. c法国术语,用来描述roundsman,或摇摆厨师是:
9 O9 P4 m) b# r9 c' p. a2 iA:Tournant   图尔南
, ~( H' r& z% c1 b- L+ ^, O$ m: l0 p& o/ z: k3 [8 S7 z8 ]* k
29.Another term for the wine steward is:
$ b- ~" w! S. n# T% S3 J" ^葡萄酒侍酒师的另一个术语是:: t3 ^* q% b2 A2 P
A: Sommelier 侍酒师
2 N) z% z4 i' F8 s, D! X3 H1 P  @3 e; W4 x- A% K( B/ p
30.Molds, yeasts and fungi are examples of a:, N2 L2 @9 f& ~% R$ t. Q
霉菌,酵母菌和真菌是一个神马例子; t( `0 U( u6 G# a
A:Biological hazard 生物危害: h8 F' c5 J$ Z. Q, `% }
+ R* U1 {, l; A1 b! [
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 _- W0 }! L) X5 b6 \根据加拿大食品检验局,食品的危险温度区在多少之间:
6 D1 k3 N3 E9 y; o4 O0 B( rA:40° and 140°F (4–60°C)     4-60度2 P% m/ h* B# v' M
0 ^) p+ r: {- J. N/ q. Y# h' v
32.All bacteria need the following for survival:
' `( R) v9 N; F2 T6 N所有细菌生存需要以下哪些内容:
) s1 R' J2 X; q6 ?, O& nA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. l4 t  F0 b# o2 Q% W( p' Y

9 J7 ?0 M! G& |$ x( h; k33.Which of the following correctly represent critical control points in a HACCP system?! U9 C& y5 Y% }/ \) V
以下哪项正确表示了HACCP体系的关键控制点?$ n3 `# h! x( l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 v" C) O4 T1 X$ e食谱,接收,储存,准备,烹饪,保温,冷却,再加热( Q1 I2 m( M! j* G# U5 @& O
8 m- E6 P1 V9 I: o1 i5 [2 V/ z
34.Which of the following is not an example of a carbohydrate?  ]7 G% E. y- [& R  W$ E% d7 y2 n
下列哪一个不是碳水化合物的例子?6 s+ s: j$ E* n
A:Essential nutrients 必需的营养物质
# |/ j, k3 S# G1 _1 F
( H/ k8 l) k, W2 r35.The process by which a liquid fat is made solid is called:8 Q3 _  o4 s: q) n& R
液体脂肪做成固体这个过程叫什么3 y' B  P% O3 w; l. a( q4 n' q' B
A:Hydrogenation  氢化) D8 s7 p' U1 h3 h

8 o) A9 ]/ ]* b3 [. i$ M36.Which of the following is not an example of a fat substitute?
! p$ Q: s* @( v0 E* v7 {下列哪项不是脂肪替代品的一个例子
  m8 j6 m7 J% s3 f; X. X, [3 Q4 c! iA:Acesulfame K  安赛蜜K表1 j( H* H0 F7 Z+ I; ~( K* W

7 |9 r$ f  ^- O" [+ h+ u37.Health Canada requires that a product labelled "fat free" contain:
3 Y- l" n6 ~& ~: U3 U( o加拿大卫生部要求的产品标有“不含脂肪“包括:
; t9 B% w& w- ]3 q. L6 }+ B6 m3 LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ c( Q: I+ ^# U6 c6 X& g6 o; }

+ f' M' A/ z! I* B. A4 ?- h  l38.Which of the following is not a problem associated with converting recipes?
9 q3 g/ \. {) _+ k下列哪项是不相关联的转换配方问题?
& i* T4 @/ P# P& c- N; _( y, M& wA:Unit cost 单位成本6 i6 G. F! a# S9 [9 ]* w5 X) J
- |1 a7 A+ F+ h( ^) p$ t# n( c
39.The condition or cost of an item as it is purchased from the supplier is called:
* i! ^; Z8 j- x从供应商采购的物品的品质或成本叫什么
9 L6 c. {6 E# _4 zA:As-purchased cost 购买的费用  d% x3 p* ^) X5 R

/ S3 \6 `  h2 k) ~) \40.The amount of stock necessary to cover operating needs between deliveries is known as:" u7 K+ F3 t) r! i9 g
在新货到来之前用于日常所求的必要库存量叫什么
6 v9 U$ F7 R6 a& e+ bA:Parstock 基本日常最低库存
: C, ~+ s, i0 j1 g" L/ c7 G! c6 H! `1 \7 a& S5 t7 v
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% x) z; ]. _( D. s7 J% F下面那个缩写是用来表明正常库存流程?
! |+ [$ T8 Z# M" J& o2 Q9 TA:FIFO=FIRST IN FIRST OUT 先进先出9 u/ H6 y/ f7 K: T: P

7 v1 }8 A. P! r8 |- s% C42.Which of the following knives is used to turn vegetables?
/ F4 p2 v1 W! i/ f- a# {. j1 N) c下面的那把刀是用来打开蔬菜吗?
1 {1 Q( D% Z% x* d- q! UA:Bird's beak knife   鸟嘴刀/ [9 _( e; s: {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( X6 [$ H. u7 o* z/ w0 P, @/ m; ^) r4 l/ K( D. Q3 O; \/ _6 f( ~3 b
43.What is an instant-read thermometer best used for?
: h- f6 [8 w* F* R' Y, m3 i即时读温度计最好用于那方面?
" w+ `3 j0 c& l; J/ e5 p# T: e' oA:Checking the internal temperature of a roast 检查被考物品的内部温度
. l5 _# ], U/ m8 v
5 e  i& J+ C+ L  {9 Z- n4 J% H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% P0 Q4 }& y6 E9 i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 B/ L5 f. B  r" P( hA:Cast iron 铸铁9 n( a+ Y. O3 `% z& d3 t' B- A

% c! X7 R# X9 S$ f4 U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. z7 {7 w( N4 [
哪件装备下面有一个可移动的碗和一个S形叶片?8 @6 X9 |, ]" b, F; B; I
A:Food processor 食品加工机5 p4 I* g3 Z7 @
http://www.google.com.hk/search? ... iw=1263&bih=572
# l& ~4 h2 m% p4 M4 d& z* V/ S/ s9 E5 ~/ [$ E# B
46.Which of the following is not a rule for knife safety?
, {* q; W0 b& x5 F! E& p9 u+ x. t下列哪项不是用刀的安全规则?' w4 F5 }# V% T! d  ]  e3 M( K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' C9 D. c; x9 B3 P- b! v
  G6 L( o' A# M  A0 Q7 `5 O, h8 s, N
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 M& r$ v# J7 b9 [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 i, T$ C/ p7 s* F+ f& R. G; \3 cA:RondellES 2 }$ d, `! ?* p' ?8 |2 O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  `. F: Z3 `! u
6 E1 L( n0 G- j
48.Which of the following is a diced cut used to garnish soups?5 `1 e% v0 c5 n/ h. M
下列哪项是切成小方块用于汤的装饰?
: \2 y8 F6 M* J" v3 D* Z# GA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* j5 ?, X3 r0 I! L- Q8 c3 c% G. E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 t) Q  V! D2 E
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!!——
, @2 p3 Y( u. Z- l6 X" pA:Gaufrette
: t& j! ]7 d4 Q5 c' _* Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( ^$ i8 I# @# f$ ^) f6 P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* F: I) E2 b- ~) `3 kGaufrette :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?
  J) G) X% t& ~- j9 `' P. K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)
2 ~$ j8 d0 r' k# c5 @3 MA:Cilantro 胡荽叶 香菜6 f. |( P4 T$ R* G3 |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ E$ ^% x1 G: I( G/ W% _! ^

6 m8 K1 X  ]+ s1 b) V/ S  S60.Allspice is made from:! f0 d4 G) n& W% R$ k, |- w9 g
多香果,  多香果香料是什么" a2 r* @; V% S1 N* ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! Q" f: C( r' j+ h/ XA:A dried berry 干浆果
: {7 J) |% O. r+ b7 _' T/ ^6 `+ ]; c; B# j/ ?7 E, T4 y
61.Which of the following are used to make a sachet d'épices?" H/ P! q* G4 w( G& I1 \3 N, ], g
下列哪些是用来做香包德épices?
; w7 D- H4 H" ^http://www.sachetcatering.com/
0 d/ e/ C6 O3 {9 G1 q" ^2 j% W- cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 \5 T$ r) J7 A" G* l5 W. j; p8 r0 P/ f9 U6 h, f
62.Which of the following condiments are not soy based?3 `- k% \6 \6 q( O$ p5 U
下列哪项不是酱油调味品的?* T0 z& I6 v% ]" B% R( Z& D1 S
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 ~1 O: {! h2 q0 |. J  \0 H
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 T7 I+ \7 h4 O' [" R, {A:Pasteurization  巴氏杀菌
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1 a) k" W3 y' s, A' p7 n! N64.Which of the following steps is not the correct procedure for whipping egg whites?4 X1 ^  Q2 @6 q" Q" N8 s7 |
下列哪个步骤是不是正确的蛋清搅打程序?
# |# m! |2 j$ C" P2 m- s# jA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
; [. c& q* ?1 y: s8 iA:56g and 63g 56克和63克. @0 h* Y2 S" m% B3 |% B
7 j+ d' _! [6 O6 @# c4 k
66.Evaporated milk is a concentrated milk that is produced by removing
9 Q. N$ o  ^* e* [炼乳是一种浓缩牛奶 是去除什么做的: O0 k4 Z/ n' o. x' |. X
A:60% of the water 60%的水
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  d4 I5 T+ U  ^2 o# Z67.A method of cooking that transfers heat through a liquid or gas is:
$ ~' t- N, Z5 Y% b一种烹饪方法,通过转移液体或气体是:
! c  x+ }3 U2 x, o7 GA:Convection 对流
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( H. h4 O/ z) N; m68.The cooking of starches is known as  烹调的淀粉被称为; l, t) P: G9 X" n) ?
A:Gelatinization 糊化
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4 `+ u7 P1 E( p; a- p" k3 J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 V* x5 ~2 M7 g/ v4 b8 [A:Braising 烤& Q) t+ E: q7 g1 K
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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:
' O! B  u7 H% K% x. ]. IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% h* H! L& t3 g. s

$ K9 ~4 }% `  p7 k' g: x71.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
2 c% Y! }+ q; `3 `# ?A:Fumet 原汁
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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
' h+ m6 O  G: q' ?1 nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, _! O: O' N+ P

: q. S% h  I2 Q) p( ^. a73.Which of the following is a principle not used in stock making?3 |  N# ?$ q: y3 T- C) @7 I: t! I
下列哪一项不是用于制造高汤(低汤)的原则?
* X3 i# ]! ]( I" e( OA:Start the stock in hot water.开始在热水中操作8 f$ [. A! J! O; f
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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& h3 U- l! x- d2 _- {
A:Remouillage 法语熬汤
9 y7 {" A% x% }) G7 o5 [http://www.haibao.cn/blog/post/176242.htm
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