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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。
: e2 E3 l4 Z% M; Q1 x7 j" q; H% ?& Z
+ R/ T. M# A9 S& e% W$ E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。: E3 Q1 b* `% E4 q6 a
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
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0 ~6 i- w( G( p3 h- \; B
1.Which of the following methods should be used to determine doneness in a New York steak?
- v- U0 U: [' y7 ^4 Q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)$ ^8 X, O; h3 a$ [  _' a  o: A
A: pressure touch. 压力触摸
/ x& {* M0 T5 \8 h5 R2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, P, l& x6 a: {( @$ q+ X/ k8 r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
+ o' \! D" b; K9 _3 ]* jA: acid  食用酸+ K4 T6 {/ X, y0 |2 K$ e, N
3.Vegetables are major sources of which of the following nutrients?% R3 ]. p  G  Q2 W& ]' A3 w
蔬菜中包含的主要营养有哪些2 J6 ?# I5 T4 ^  p1 e3 d0 t$ p
A:vitamins and minerals. 维生素和矿物质。
& \! T% W& q6 m# H' h5 E4.Cauliflower is commonly served with) q: E5 v* |2 d& M  ^# k0 K
花椰菜(菜花)最常见和那种酱汁搭配9 j) d! J! }/ x$ C/ G
A:Mornay sauce. 奶油蛋黄沙司* D4 k, z) H! U! P
5.Which combinations of products are found in pie dough?* r5 Z* s& w6 r  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??)' ]# C" q8 n; C3 w" ?, R
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 Q4 ~5 c1 C0 J8 `6The French term for mussels is 法国语青口(海红)叫什么
# x$ I9 N; x/ z5 Q& L( YA:moules.法语青口,海红. a% x1 @  y% s
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) E  J) X; R6 fA:faintly fishy. 稍微有点似鱼味5 S8 ~9 Q8 j/ ^! E( q4 s  A
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, r' b6 r5 {, S, hA:2 days. 2天5 y/ K0 v0 p! q1 N: Q
9.What are the principle ingredients in ratatouille? + m3 z5 b  ^: S1 g6 ^4 d3 c9 @
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# a( Q. |2 F3 t/ N8 I3 H7 U( L+ ?A:Zucchini, eggplant, green peppers, onions and tomatoes) b$ |. D# Y8 P" @8 A! B6 ~+ u
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 t$ E' e- H& T: z- B$ ?  _9 O! ?
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* Q0 a( L8 _2 }) }' n
A:cook food in quantities that will be used up within 20 to 30 minutes.+ j$ e# O  [0 X
大批量烹煮食物要在20到30分钟内3 ]4 x/ B: N5 k0 f: E) c
11.What person has the authority to issue a Health Permit?9 M: j9 I4 F/ k3 @& y1 H* t# d
谁有资格颁发健康证(卫生证)。
6 h4 m8 L+ I5 ~# P8 T1 i  MA:Medical Health Officer.
& r+ C6 P5 U% V: z# e9 @1 [& I医疗卫生官员。
1 r. ]) c& P" P6 a. C9 F! h7 o12.For what period of time is the health permit valid?0 ]2 F! a& l- F3 }' @/ g9 _
健康证的有效时间是多久?
/ O) }, f1 J; y1 }9 J0 _: V7 TA:12 months.12个月
. n9 v! \7 U5 D13.In the area where food and drink is prepared, the ventilation system must be able to change the air' I8 N  D: ?  L# i
在食物和饮料准备区,通风系统换气的标准时什么  G5 l6 `! H3 J3 {8 ?) k
A:08 times each hour. 每小时8次
7 x# F( s; a( a; m9 W14。The minimum temperature for manual dishwashing in the wash sink is
7 G& }0 I% Z' y0 ~& I% R4 K手工洗碗,洗碗池的水温最低多少度?. |% u9 t" e/ n" c: i
A:110 degrees F (43 degrees C). 43度
) C+ n  @$ d8 n+ U; r5 ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, {: K% m9 j/ u4 t2 \" T2 h  F  x0 b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 E  t0 q! T9 Y9 J6 T- eA:180 degrees F (82 degrees C).  82度
7 ~" J, _$ U$ t( [& A) g$ m# r& B: B16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 y- s! Y9 s! c8 `# @- x6 l( v: d
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- S, A5 U4 o1 f! oA:en papillote.  法语自己理解* m. g4 Z# f9 n- e
17。Wing or Club is considered a
8 r" Y" w) R- z1 M翼和CLUB 被看做是一种...
, u' R1 c5 L, Z1 h2 CA:Bone- In Cut     带骨切7 l0 V1 [0 X) j7 K! }
18。New York is considered a   纽约牛扒被看做是一种
$ D, \* M. C/ [( y: i1 [9 CA:Boneless Cut     无骨切5 J$ q& _( p( Y$ a0 }. j' |) E
19.In general, a court bouillon for freshwater fish will contain2 b# h; ]1 N$ E9 R' {$ T0 l
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
4 Z$ D8 g  |8 l' q, dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' s6 g: P& }% |$ O/ T
和做海水鱼同样数量的调味料和香料! C. w- K2 e& U. }5 h8 g$ U* R0 B
20.Anise is very similar in flavor and appearance to9 u  e3 Z7 t* \$ ~  Y4 I
八角和下面的那种原料有相同的味道( Q6 l# T  g: J$ X1 i9 {
A:fennel  茴香
- X5 K5 }$ [& T8 }5 i21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& M* J* B: S, A$ w9 u3 \: {
下面那种原料更像大葱且有平面的叶子
, a% d2 q* I' {8 v7 ]: ~+ G: ]A LEEKS  似蒜葱 (这边人叫京葱)
* x7 d# _, n0 E2 X+ I5 y( ~22.Which of the following cutting shapes refers to a small dice+ e0 t+ k  A2 z
下面那种刀切形状指的是很小的粒(末)) S" Y/ V. r* U! ]
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# ^+ t/ d( g0 x; l* W& A5 Q
23.Oil is added to the water for boiling pasta in order to
$ E: v7 m6 x! Y  ]8 I向煮沸的pasta (意大利空心粉 )中加油是为了9 K6 q  Q1 O( b* I- W: @9 A1 y  T
A:prevent the pasta from sticking and to minimize foaming action." i+ w9 Y0 _0 `0 d& ~  @. R
防止面条黏合并降低发泡。1 ]: _- w# r+ R
24.Which pasta dish features pine nuts and basil?
" S$ k1 x& O- s4 s" o% m下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- G6 _" a4 F, l5 ~( ]
A:Pesto.一种绿色的意大利面酱 # o- m0 o2 p* f- J0 M
http://www.tianya.cn/techforum/content/96/563836.shtml  {" M7 _5 b( W4 i

  v) |4 ]$ x# t& H/ ^2 \( Y25.Which of the following is a spring vegetable similar to spinach?
1 ?- w8 j& t8 n* e# o. _8 e下列哪项是一个春天的蔬菜类似于菠菜?- w8 r4 ?* M+ S7 a" u% X( P5 i
A:Sorrel. 酢浆草。5 F9 L! E, h* ^  i1 l8 ]
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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
大型搬家
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:# s, ^; m: b7 Y' c! ^+ Q# p" |
哪位厨师最早带来高水准浮夸的美食4 a4 J- n$ U1 o3 L+ _/ g( K$ ^
AAntonin Carême 人名 安东尼·卡罗美, q  T: p* R4 x$ ]2 w" F
- J, E8 n& J% J8 N: i
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ F# k: P3 p; X! y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ \% m. |) v. z5 Y% EA:Cast-iron stoves         壁炉
2 \& }$ ?# e6 {http://www.usstove.com/products.php?id=6$ j; v: L7 q2 c+ q: {  m
1 r) E, n1 B& G% W
28.The French term used to describe the roundsman, or swing cook, is:
$ c: K9 e% S8 k% b4 R法国术语,用来描述roundsman,或摇摆厨师是:7 C" ^5 s! ?5 C0 t' ]
A:Tournant   图尔南! _. \- V3 L/ u2 e  m

+ Y& |. a) [1 B3 Y# N0 l. D29.Another term for the wine steward is:! c7 b( S9 m  u3 }- u" h
葡萄酒侍酒师的另一个术语是:) R) J* w0 F8 H
A: Sommelier 侍酒师; R2 M. T) G; y) `; W8 H
$ E9 @" D  _1 d* s/ k- b
30.Molds, yeasts and fungi are examples of a:: Z) C+ z" \3 l1 U% u+ V
霉菌,酵母菌和真菌是一个神马例子& t  r% w7 l* O0 @" i, K
A:Biological hazard 生物危害! ~# I. O2 R- q/ q- t* m+ D

3 ~, N# l/ J6 N. P' S  D! |$ \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ j  {  c* `$ C/ G根据加拿大食品检验局,食品的危险温度区在多少之间:4 q; `/ X/ U, D' C
A:40° and 140°F (4–60°C)     4-60度
, D$ h9 {9 i2 E  s+ _& k$ j  T. M: P# @% h/ k% \/ O& g: k1 \
32.All bacteria need the following for survival:
7 u; T9 J# Z; B% }, `! W: _所有细菌生存需要以下哪些内容:
7 J1 B% u% l& kA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! U, O: u/ ~- E- y# {
- Z, ~% f  ?7 r/ B/ t
33.Which of the following correctly represent critical control points in a HACCP system?2 W9 R3 X" _1 H' E3 ~4 J
以下哪项正确表示了HACCP体系的关键控制点?. b. |2 U2 T0 a1 b% q1 w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( x( K' p- E6 ?4 D- P1 E食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 U, q0 `6 M3 I- p0 C9 z! N+ r' F  m: t  A" B
34.Which of the following is not an example of a carbohydrate?
+ b$ l: s5 `1 J4 S, L$ o0 @  u下列哪一个不是碳水化合物的例子?; s8 m% R* k0 m9 H% K
A:Essential nutrients 必需的营养物质9 C3 M( S$ q9 z. m: S' F- f! e: F
/ q3 E. D& C( F" e4 r& r- Q- C
35.The process by which a liquid fat is made solid is called:) P" s" n2 A8 M6 A. R& M0 `3 N
液体脂肪做成固体这个过程叫什么' k# F" n$ H* @' P" @
A:Hydrogenation  氢化
" b1 |9 Z8 @/ L; t" I* P2 d  H7 `; H; c3 D3 m" _8 {
36.Which of the following is not an example of a fat substitute?
7 N! c+ q0 D7 f5 _! Y. Z$ h下列哪项不是脂肪替代品的一个例子
% `5 |; d) o' D" L% ]A:Acesulfame K  安赛蜜K表% Z" I) {8 k% ?& ^" N0 i
. i" ?2 \' ~9 s% j8 A# M
37.Health Canada requires that a product labelled "fat free" contain:
3 v3 W# O( P* R" e加拿大卫生部要求的产品标有“不含脂肪“包括:; A1 k& h+ |1 B# N
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( L& T0 Z8 d: c% d' N) r% d
$ Q( U- M- `  a
38.Which of the following is not a problem associated with converting recipes?6 f; f/ i& C$ f8 _, w- ~  e* ?1 [
下列哪项是不相关联的转换配方问题?8 F7 Y( p5 u9 k6 E8 c
A:Unit cost 单位成本
, F9 G/ `, f9 S+ |0 @% t
/ k5 Y. H. Y9 Z1 D6 b39.The condition or cost of an item as it is purchased from the supplier is called:$ m) b* w- Y( {1 S( C
从供应商采购的物品的品质或成本叫什么+ V" C, y  ~1 w$ X1 `- J6 p2 R
A:As-purchased cost 购买的费用3 `6 l; `8 l6 D* B. |

6 X! |) |" l/ ~; |( c40.The amount of stock necessary to cover operating needs between deliveries is known as:8 ~& T& P0 e0 \4 y
在新货到来之前用于日常所求的必要库存量叫什么( t6 d- b  w2 ^7 q9 e5 `" d
A:Parstock 基本日常最低库存2 h2 i* n% {2 A" \3 e3 P& }" c0 R; d

4 e. u" q) V6 S: N" u4 m+ i' A41.Which of the following abbreviations is used to describe the proper rotation of stock?
% K  I7 y/ {! V3 @% Q$ \下面那个缩写是用来表明正常库存流程?
/ N$ j( `! T" N- d8 X/ p6 ]( eA:FIFO=FIRST IN FIRST OUT 先进先出/ |: N) @- ^  z3 s& a
% o3 D( s& U" Z) y( t9 W$ B
42.Which of the following knives is used to turn vegetables?
4 h* D4 {0 A1 Z2 [- R; N1 S3 b下面的那把刀是用来打开蔬菜吗?- H. N, B! I0 D! F& S
A:Bird's beak knife   鸟嘴刀
1 W6 p# H( K2 W6 v3 {/ x! Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 G% u! F5 u/ [7 Z  f& Z3 X# B0 l8 h- H1 P  }/ u3 t( X( `! O
43.What is an instant-read thermometer best used for?
" o1 s8 z8 x% h4 ^2 C% |, `即时读温度计最好用于那方面?
( C0 `$ c: I+ Q4 N9 Z! wA:Checking the internal temperature of a roast 检查被考物品的内部温度
9 p) F; e; n( \: X, Y! i  @
1 L4 P. H# n8 [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& T( ?; Z) C0 o" j, b( {! p下列哪些金属材料受热均匀,通常用在铁板而且非常重
. @0 ?- _% P! W# X- C6 XA:Cast iron 铸铁
" V/ O- k. i3 @4 R/ y( Y6 r; J+ k6 Y6 u9 W$ t
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% n! f8 O' X. v/ P
哪件装备下面有一个可移动的碗和一个S形叶片?
/ V! I! W+ l7 c: ZA:Food processor 食品加工机$ e. d- j+ `" C; G: v! B
http://www.google.com.hk/search? ... iw=1263&bih=572' k  O4 c/ `( K3 `

# z7 W; u4 ~, _' {- H46.Which of the following is not a rule for knife safety?3 n/ c4 d2 L8 r5 [- M% ^6 w
下列哪项不是用刀的安全规则?. @2 C4 w7 p7 D; `! D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 i# C' o' }, E% W. T) e

' x* M6 B+ U# f* @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- b4 {5 Z1 D2 r0 T3 E& q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- o2 L) m4 j2 f
A:RondellES $ R: \- q$ Y$ S( r+ w! C8 u7 j3 ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 V3 B. }: j0 Q4 N, l* x7 D+ [( I: q8 d
48.Which of the following is a diced cut used to garnish soups?
6 a! Z& p  B  @7 E& x6 v下列哪项是切成小方块用于汤的装饰?
# \) I. G* J) U' zA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 w* q7 |& O% ~9 }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ q- F( e. n6 G$ |  M# n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!!——
; I. K7 o  X! MA:Gaufrette
! ?9 c; D: t9 @- Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ R6 p* O" C: J; G  h2 g  U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 S9 z, ~1 ^; w- a2 ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ q& B8 T. j# Y  q) T6 ]
2 v  ?) B+ m) K4 P' Z: }8 I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 T- R, f& H! 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)' q6 H$ W' Z0 P* x% S
A:Cilantro 胡荽叶 香菜$ }+ r/ l6 l" d+ Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
  t$ S) k* Q( [3 v8 ^
" H7 i9 J, c8 O1 L60.Allspice is made from:8 e, U5 b) h% S8 q- t) s0 M
多香果,  多香果香料是什么
* q7 r4 A5 j) K. _  xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; `% {. }9 |- d4 F( G. N. s9 r
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
. d$ X& h! z$ F+ F$ E! d/ f下列哪些是用来做香包德épices?7 Y& t8 T. B! q- A2 b. V, z. A5 F
http://www.sachetcatering.com/# g) B" [4 d8 u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 R; v  j8 H# \
% O1 z+ v3 W* P' ]8 t62.Which of the following condiments are not soy based?
+ @0 X. d& J7 w- o* x1 k1 `; d下列哪项不是酱油调味品的?
' ]1 v& e8 ^: a+ ^; W) _2 @A:Wasabi 日本辣根8 Y; A1 y/ A9 d) C

5 b! L2 y6 m$ M5 `& n& c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ U9 m( L: w6 _% G
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:3 r+ e" v" l4 ?5 {( Z
A:Pasteurization  巴氏杀菌
* v3 q( N7 Z! i9 O8 ^7 @& @; y
1 d$ |" Z: S) R: o9 w: C0 v64.Which of the following steps is not the correct procedure for whipping egg whites?1 S1 b# N) _. V8 H
下列哪个步骤是不是正确的蛋清搅打程序?
# z& `$ z* ~) d0 U& Z2 i1 _) lA:Allow to rest before use. 允许休息后方可使用。4 U+ T6 E- R5 A# T

9 C. _+ g% a9 J* T0 t65.The weight of a large egg is between:一个大鸡蛋重量介于:1 {0 i: x* X! i6 N6 F1 W9 m
A:56g and 63g 56克和63克# Q/ Y% o% S# a

+ t- {  d0 ?0 D3 s  p) O3 Q, l66.Evaporated milk is a concentrated milk that is produced by removing( j8 r" T* D! e/ c8 K
炼乳是一种浓缩牛奶 是去除什么做的) Y: d7 I  F3 U8 J5 d- \
A:60% of the water 60%的水# [& M1 c' k0 f/ S7 W( F

* o1 B& T$ ?& @: v% a; F67.A method of cooking that transfers heat through a liquid or gas is:
4 }* i* @1 ?2 h8 p1 Q6 s5 b一种烹饪方法,通过转移液体或气体是:
& t3 K: ^& I3 I; L+ Q1 nA:Convection 对流, W6 x* s5 e5 m& e: t

: `* Z; x/ u. U" t6 ?2 r3 P68.The cooking of starches is known as  烹调的淀粉被称为" R; I6 S. G  y. D& Y# D
A:Gelatinization 糊化; g* |1 x0 n7 C8 u9 h5 z$ q
( m2 }% t8 m0 r
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, w) q* |5 I! N6 @1 r; \A:Braising 烤' \0 p+ @: C3 Q- n& \

5 Z) v- `/ K6 C* U# k. X  t1 K70.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:
% ^' C. C9 D% f0 dA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 x* t% I5 \: o2 x

" d# A0 ^/ V" l- @1 o" c# j71.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- f6 {/ l: X/ W* n1 @+ W/ A
A:Fumet 原汁1 W  ^! c8 `/ N3 O2 ^( G

! ~0 b% z+ e8 T" S+ b( E" G3 y8 x) W72.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  Y& F1 q8 ~; b0 }
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# H- K, S- f4 T( m* b5 d5 w7 c
0 `: t1 }) f4 p. n
73.Which of the following is a principle not used in stock making?
6 q, }) m* R6 T3 Q下列哪一项不是用于制造高汤(低汤)的原则?9 M* A! Q/ u* X# n$ N. C0 d
A:Start the stock in hot water.开始在热水中操作
$ ~+ }& E$ e: I3 W( [  x& m- a- e9 W! g) E* W
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# H3 h- N' G$ j8 P$ G
A:Remouillage 法语熬汤
4 J+ G# O0 B: G, n: Hhttp://www.haibao.cn/blog/post/176242.htm
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