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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。
4 ]- |, j8 w1 @8 ]- y( T! E6 H( T; Q9 g9 j- X! U
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) Z, B: C% }: C3 b4 ]
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/ i. i4 W$ g* F4 B) z
1.Which of the following methods should be used to determine doneness in a New York steak?
9 f8 W8 y, |# Y& u2 H! F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)
$ d  _& J. U. A1 a6 `$ L" \, _7 PA: pressure touch. 压力触摸
3 u$ M  `+ j7 @" Z4 P  K& V& D( a2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) p2 Q* f6 z7 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
5 [' h9 y4 ^  YA: acid  食用酸( W3 o& [( G% s" K1 s
3.Vegetables are major sources of which of the following nutrients?# j% D- E7 d) M0 ?* o* Q! Y3 {% o
蔬菜中包含的主要营养有哪些  B  V4 Q' Z5 I8 R2 h8 A, }7 ?
A:vitamins and minerals. 维生素和矿物质。
: R! R& B3 n; a) \8 l2 ?( c( C4.Cauliflower is commonly served with
' F1 K) x% c: _! G( O4 Y, f" q花椰菜(菜花)最常见和那种酱汁搭配
& U$ w. H; T* v* \A:Mornay sauce. 奶油蛋黄沙司
1 B; o9 L3 F0 p9 Q$ q3 g5.Which combinations of products are found in pie dough?0 k' |8 v0 i* \( 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??)1 ^+ Z' F: U" C3 T) e( T2 P% J  b: B
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 B/ D: Y/ F; z. a1 d( T6The French term for mussels is 法国语青口(海红)叫什么
( ~9 h6 x6 C/ i" `1 i+ g3 fA:moules.法语青口,海红3 ]2 [* x5 u+ |) _6 X( @
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: B- [' X3 V% O
A:faintly fishy. 稍微有点似鱼味) J3 L- W; j! J# r, v' |8 i/ R# q
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; p" I% w1 G7 N
A:2 days. 2天
; j9 D" h) k) F% D3 B9.What are the principle ingredients in ratatouille? ! o# J0 r, c8 t1 S4 P8 c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 ?3 u, a: W; g7 m/ ~A:Zucchini, eggplant, green peppers, onions and tomatoes1 v. Y% r+ n# a4 Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) I0 T  C  x( L* y6 c1 ]$ r- o10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( W" G( o. d# |/ _5 _! _A:cook food in quantities that will be used up within 20 to 30 minutes.
+ q2 R4 |" z0 w  S4 C) p  U大批量烹煮食物要在20到30分钟内3 ^' e. l; I; _3 W! p
11.What person has the authority to issue a Health Permit?
" W, }- y0 u1 w9 D谁有资格颁发健康证(卫生证)。
& P! p3 k4 j" B" Y# wA:Medical Health Officer." @5 c1 l, ~" u' q+ A0 Z1 M9 h
医疗卫生官员。
& s7 A4 {) _" R4 t, z% r12.For what period of time is the health permit valid?
6 d( E2 D& l# \3 l健康证的有效时间是多久?8 j8 O5 A9 Q4 k
A:12 months.12个月3 V1 E! o. }% A, N* x& [/ R" _
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ X6 D4 ~9 ^$ l
在食物和饮料准备区,通风系统换气的标准时什么2 `0 [- w5 o8 p9 l) ^+ D* Q
A:08 times each hour. 每小时8次  k6 b) j* Z: I8 ^3 j
14。The minimum temperature for manual dishwashing in the wash sink is
% [+ a9 p0 @. x% M* @. U& O手工洗碗,洗碗池的水温最低多少度?
- i# ?8 s' \+ Y0 m0 k- m, iA:110 degrees F (43 degrees C). 43度& @4 v4 }; K& J# j( m  f* m# Z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& ]9 ?% Z9 G+ M5 \! R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 ~9 m* k, a$ l, B/ q. \A:180 degrees F (82 degrees C).  82度
( y! ?+ S) H9 h0 h16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! b& p5 A. B. f' b$ ~" a
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' ?; S; o) |% b0 |& B) yA:en papillote.  法语自己理解
4 {8 A$ a; V% j( Z  j, ~17。Wing or Club is considered a' D6 J3 L# v7 F' O) h& c
翼和CLUB 被看做是一种...8 }8 p0 X) N# u7 [
A:Bone- In Cut     带骨切
6 {3 U0 c# ~& l/ Z+ {' `- Z18。New York is considered a   纽约牛扒被看做是一种
  m/ l! ~0 c& f3 d7 m& j9 dA:Boneless Cut     无骨切
1 ]2 K+ J' B8 m8 L+ w0 U" [' C, Q( h19.In general, a court bouillon for freshwater fish will contain
: y" x& a/ F0 C$ G3 a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
, p2 S2 x% w/ {1 }5 wA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 p4 @4 m- ]: U和做海水鱼同样数量的调味料和香料2 I* ?* e' q! I% c
20.Anise is very similar in flavor and appearance to5 m/ V$ c- A3 q5 p- O' }2 |
八角和下面的那种原料有相同的味道
  g- N3 _1 _- T1 H$ AA:fennel  茴香; u9 v0 O# h* [( B, @% A
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* [" s4 s; T- g" q! D# D7 W0 x下面那种原料更像大葱且有平面的叶子
; `( _  r# b: d: V- O! GA LEEKS  似蒜葱 (这边人叫京葱)+ P- R" w, B  m) ?9 {8 l
22.Which of the following cutting shapes refers to a small dice/ z9 Z! d; ^5 Q2 o
下面那种刀切形状指的是很小的粒(末)
5 I( F0 M  ^9 h. m( nA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) H( L6 E. S' h8 k$ |! R7 k, }, O23.Oil is added to the water for boiling pasta in order to' j, c9 b& g( F6 R5 E
向煮沸的pasta (意大利空心粉 )中加油是为了
8 s( F. Z9 d7 a% L! H1 y$ AA:prevent the pasta from sticking and to minimize foaming action.- y3 J! j" w8 i  d8 E8 h
防止面条黏合并降低发泡。
' H$ {* F0 `3 Z6 g24.Which pasta dish features pine nuts and basil?' t, h9 i/ Z7 y, N4 s, w1 r
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ R! s0 d0 d& ?1 k
A:Pesto.一种绿色的意大利面酱
3 r1 u. N' o; Fhttp://www.tianya.cn/techforum/content/96/563836.shtml2 m9 X- t. @  S2 `' s

6 B3 K& F4 S/ ?1 l! Q25.Which of the following is a spring vegetable similar to spinach?& E- `% G8 \4 v& g
下列哪项是一个春天的蔬菜类似于菠菜?4 _, n$ u! v% L+ N
A:Sorrel. 酢浆草。! ]. E( _: m* [$ N6 p
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
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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:
1 {" o2 D! h) @" d0 Z哪位厨师最早带来高水准浮夸的美食% ]3 `- `) D& Y. O: w; M
AAntonin Carême 人名 安东尼·卡罗美- E& r, \" v+ ~2 E2 O4 N
6 g0 M# t* h* Q( x) B- n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! i& G' E' }  E) F$ w# z1 p* [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 _4 A( ~3 |7 N& D
A:Cast-iron stoves         壁炉
- Y* t* N% e; \% Q& ]/ `http://www.usstove.com/products.php?id=6% \+ B/ k' u; L' d# C! }  s; x
& C0 `0 i. t! n0 X$ j0 m8 U  E  Z
28.The French term used to describe the roundsman, or swing cook, is:
/ W9 F8 \0 @* e  e5 c法国术语,用来描述roundsman,或摇摆厨师是:; N7 B  i6 m# S
A:Tournant   图尔南3 F) p1 z- Q6 k8 i# u' Y- `, {  _0 S, q
* Z! R9 z0 r9 t$ e' C
29.Another term for the wine steward is:
6 k0 ]6 S4 d  f: i6 R葡萄酒侍酒师的另一个术语是:
- Y! _& V( d- r& y6 `2 \& @7 L& rA: Sommelier 侍酒师
5 V/ n7 w4 T% v" ~/ O$ G. p# z
" `. d8 K6 B/ ]$ |  \30.Molds, yeasts and fungi are examples of a:1 o3 ^& E8 ^! G2 R
霉菌,酵母菌和真菌是一个神马例子
7 x' Z- @! d' F6 G7 }( z; @: KA:Biological hazard 生物危害
/ w. ?* f. R: f2 t8 L" S
  K+ Z& K2 H3 o* a7 F7 t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 C0 X# ?, w' Q" _9 V4 q6 J% L# y1 d根据加拿大食品检验局,食品的危险温度区在多少之间:
9 r  H- F/ H% X# GA:40° and 140°F (4–60°C)     4-60度
( R) l$ K8 e% u7 F
' H6 w" t; R4 \% i9 S) [7 s32.All bacteria need the following for survival:
# I1 E/ Z' j6 \; @. p! U所有细菌生存需要以下哪些内容:
5 J, d2 v; T4 q( }4 SA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 c/ H5 A9 J' W/ B2 l0 Z; A

, ?! m! V. D0 q) O/ U33.Which of the following correctly represent critical control points in a HACCP system?
5 l9 A% m7 [$ c% ]* P) D以下哪项正确表示了HACCP体系的关键控制点?7 Q- V. b& b5 p3 Y5 \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ q5 z; \/ l6 ^1 p3 E5 p  S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! E9 u2 e6 T1 h3 d% w* e
# x+ S9 p3 ~/ g% Y6 s! ?$ J  i0 R+ G34.Which of the following is not an example of a carbohydrate?* h$ q2 o- s8 P' ?! u3 `; k7 Y, }
下列哪一个不是碳水化合物的例子?: ^# Q* i: ?, R5 D& o* s
A:Essential nutrients 必需的营养物质
7 C7 M. Z4 Z) H* ^5 h. U; ^( e- u: y0 f" R# \4 m+ {
35.The process by which a liquid fat is made solid is called:7 A( K# {) ?4 p6 g0 n
液体脂肪做成固体这个过程叫什么% u- x' |7 F, S2 L# i: ]- K0 X
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?' n# \+ g: B! B% r9 k5 q( X! ^
下列哪项不是脂肪替代品的一个例子7 y2 |$ W- m* G) u; ~  C
A:Acesulfame K  安赛蜜K表
0 f+ B. w& _# @7 [2 k! Y) @3 y% D0 k( g6 W$ b& _
37.Health Canada requires that a product labelled "fat free" contain:$ _/ @( ?) `- ?! H% c8 d
加拿大卫生部要求的产品标有“不含脂肪“包括:7 ~2 t2 f2 k* p% L3 K3 P7 Z% Y5 L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! n7 t) X" {6 A4 G* M
' S, J" G2 T0 O. D4 o. g
38.Which of the following is not a problem associated with converting recipes?
8 {  \( n. c! p3 ~4 r下列哪项是不相关联的转换配方问题?
: F- f  a. i3 n$ j4 E. GA:Unit cost 单位成本
6 e+ \/ A. ^" w: V4 C" E
! _8 C1 l! @0 D39.The condition or cost of an item as it is purchased from the supplier is called:
- J! ]1 t1 g3 {  m; o. H7 U从供应商采购的物品的品质或成本叫什么
/ x/ ]2 {5 ?" EA:As-purchased cost 购买的费用, Q5 g, G5 W9 a' |5 E

3 \: m3 j2 N+ `: _8 ~* h& r40.The amount of stock necessary to cover operating needs between deliveries is known as:+ L2 o) [; Y% {& `
在新货到来之前用于日常所求的必要库存量叫什么1 s" W' \" f9 V/ k* i
A:Parstock 基本日常最低库存& ^1 R' U( y& R- w
# V/ c' {* t6 u
41.Which of the following abbreviations is used to describe the proper rotation of stock?
; }2 P- {9 b+ I8 N下面那个缩写是用来表明正常库存流程?
, g3 @, X5 A) C+ ]A:FIFO=FIRST IN FIRST OUT 先进先出
/ x' S; q% |1 X; Q+ o) A5 k* O$ q4 T
, l' F1 C" ^" \( R42.Which of the following knives is used to turn vegetables?
* R. v2 g7 g6 z" f( b$ x0 X下面的那把刀是用来打开蔬菜吗?
$ K7 y7 r5 N* q9 LA:Bird's beak knife   鸟嘴刀, }! Z' j* x1 k* f9 j& r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 G2 H, t7 ]  K  Y43.What is an instant-read thermometer best used for?
1 |1 s! _% {: `# j& q2 M) Q) p) o即时读温度计最好用于那方面?  ]5 Y% Q( `- B; z! }( C, f' K
A:Checking the internal temperature of a roast 检查被考物品的内部温度
" _/ P0 ]6 J% j0 f" J- a* ?
! @3 V5 i& t9 P) z  C3 c# Y! ^% }7 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 B' W2 a/ j" v7 c
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! _3 m# @' f: S( k5 x0 BA:Cast iron 铸铁9 C" T" o9 w2 }. ]0 S6 m4 s) c. K
* B8 S9 v9 U: `+ i  }& c7 e  A; N
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 W- o9 G5 }& l  m: E2 h* E哪件装备下面有一个可移动的碗和一个S形叶片?" }, e1 b' C6 Q$ B7 Q1 }: \: E  q
A:Food processor 食品加工机3 ]' n% E  Z* r  f- z" g% ]
http://www.google.com.hk/search? ... iw=1263&bih=572
  [$ h# B1 `( z2 N& d& N+ l# k) a' m# p# E# C0 L' j: ^
46.Which of the following is not a rule for knife safety?0 e" A1 J: d5 J9 ~: `/ n; `1 A# \/ M
下列哪项不是用刀的安全规则?2 Z' U! ?) A. [; _  }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 t# @" o* R) _) \% n/ }; y6 T3 @2 `# A
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! |% ?+ X% x# Y" @# `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. h) K2 w  O* u# W  c) Y
A:RondellES + @2 y  V$ X4 Z( P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# `  i- T! u" J( c/ c0 G# h$ \8 X+ F
48.Which of the following is a diced cut used to garnish soups?
2 O6 w! S, s! v% c下列哪项是切成小方块用于汤的装饰?
4 k$ R) U3 A. Q% A2 K. u% yA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 K2 y4 X/ j7 D) H% N6 b7 y% O6 B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) p+ s8 I8 R& a. c" z
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!!——% `6 G, ?. l4 Z, c1 B5 p- j$ r
A:Gaufrette
/ `9 v. [7 x1 t, z# a( kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% I& d1 B8 Q7 W/ y8 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 U7 }' Q. ?$ }/ eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 m% w! e5 A' k0 i$ u5 n- Q* Z3 `! [- D6 _
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; i$ Y# }' v5 D9 f1 d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)  U* @$ ]4 Y" w1 J; s
A:Cilantro 胡荽叶 香菜
. c. U& c, y. ?5 Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 Y% {7 b3 m6 n( Y% X

+ n1 W, h- Y  w; p- W60.Allspice is made from:5 ~* H0 w5 V6 E
多香果,  多香果香料是什么4 c6 h. A: _# ]( y+ t/ b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ I0 ]& G9 F0 _9 g: Z' _& t& K, F% _A:A dried berry 干浆果
- L7 W- b0 L  |" ]+ n
+ H7 v) G9 Z, s61.Which of the following are used to make a sachet d'épices?
+ }& w3 n8 H8 n- Q  v下列哪些是用来做香包德épices?  a. _/ f) r0 T5 P6 L# \0 l
http://www.sachetcatering.com/
, ]( O/ Z: r) b3 |$ y4 EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 `* Z1 b/ I) V9 m7 m
) N  Y+ e7 F- A' D+ v
62.Which of the following condiments are not soy based?
, ]. M& f$ u! c0 c下列哪项不是酱油调味品的?
! R7 T: r$ z+ U2 UA:Wasabi 日本辣根+ A# R; h$ i* I- B
' F7 o  O9 p8 U% s" W9 E  l+ o- n
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* i7 {4 S- }; z0 E) B( `
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:7 O% e) L+ p& E7 x9 c7 l
A:Pasteurization  巴氏杀菌
/ \$ W1 |" _. `" y5 ]/ ]" o! J: l+ l. [3 D" ], f
64.Which of the following steps is not the correct procedure for whipping egg whites?
2 i' J3 z# W" x& _  a: c下列哪个步骤是不是正确的蛋清搅打程序?6 l6 h0 V0 l' T! l9 f# i& c- I( k
A:Allow to rest before use. 允许休息后方可使用。/ s: m3 ~; q# O6 j$ @2 k5 N

) r6 V2 W" Y: i4 m4 S9 H& y* t65.The weight of a large egg is between:一个大鸡蛋重量介于:
% w6 J: Q% L4 ?A:56g and 63g 56克和63克# I% p+ d: K; {+ W9 d# ?# e
7 K% U/ U8 R9 }4 L) l9 M
66.Evaporated milk is a concentrated milk that is produced by removing
/ u+ P" y% N- R炼乳是一种浓缩牛奶 是去除什么做的3 P# T" i5 d$ f( E3 `* l! a
A:60% of the water 60%的水
/ m/ D. U2 v4 f$ a
3 U# C8 a* S& v. ^  J% i5 B  ^! ^67.A method of cooking that transfers heat through a liquid or gas is:
. ^8 q' \' B& Y, }一种烹饪方法,通过转移液体或气体是:
% d+ Y! P  S+ T& ]0 U. U# }A:Convection 对流
3 o* q7 P5 E9 j4 G% g. s6 Z, y
3 c: j# X: D+ b* f7 B8 R" f68.The cooking of starches is known as  烹调的淀粉被称为
1 m  F6 Q4 S, ~" G7 r5 [A:Gelatinization 糊化. J/ z* }: A3 F5 j
  [8 S' B, Z1 @& K( h5 D3 J* P
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 c0 g3 o( H0 A  xA:Braising 烤
+ b* O6 }  i; J, n9 ^& D
% K# [& d/ H& }$ y: F# t5 ~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:6 a( l1 h8 v) ~' G, z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ ]# `6 O% k  D. n) u

# l% Y, O; b7 V! h0 E- Q3 t71.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
8 E8 P! R  A! O2 b9 d5 EA:Fumet 原汁+ m  @  x' o  F& [+ A) g2 M

0 q3 W8 g3 [4 G& H72.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
) q- w0 b0 A, A1 z5 p0 TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ x+ v) X9 P, K4 F- y( d5 o8 ~0 ?5 q) w( ~* Q9 X0 g" }
73.Which of the following is a principle not used in stock making?
8 Z: {6 J8 n: T3 F& h+ @下列哪一项不是用于制造高汤(低汤)的原则?
, o# w1 z8 `% Y3 c% `A:Start the stock in hot water.开始在热水中操作$ I. n' ?) I4 ?$ k# }8 V
# r& ~- {, R2 T: X% }( n
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" n) ^2 L# C' [  V- G1 M
A:Remouillage 法语熬汤+ R- j7 d5 r) s2 D
http://www.haibao.cn/blog/post/176242.htm
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