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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。
& j; x. m# S& `
$ M/ p# {% \9 H6 P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。
0 U, I. p2 g6 P8 @3 I6 k0 K' E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! |$ B4 ?, g0 j& F: \
1.Which of the following methods should be used to determine doneness in a New York steak?6 ~  f4 }% t( U5 b1 q' b
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)* C  L$ q. c3 \% P, K
A: pressure touch. 压力触摸
+ S5 x: K) r( @0 U! t9 Y* z; A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' A: K9 J. l. ^8 V+ J* u/ I" 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
* W+ _" Y, P% hA: acid  食用酸
( K" Y8 P" ~2 I/ C: N3.Vegetables are major sources of which of the following nutrients?! K4 h% O. A& {
蔬菜中包含的主要营养有哪些* }! U* y& T9 n3 {
A:vitamins and minerals. 维生素和矿物质。5 @' L7 j! [5 v1 R
4.Cauliflower is commonly served with! o9 e  l* u% N1 K6 D
花椰菜(菜花)最常见和那种酱汁搭配8 S. Q7 D! g8 S7 u1 w- z% V
A:Mornay sauce. 奶油蛋黄沙司
5 k2 [7 M# Z! z& |/ U: B4 Z8 q5.Which combinations of products are found in pie dough?
8 N. J$ U( C, J- P* N& k; {下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)" H1 f7 T" k" L8 T+ ?
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* b0 ~% C6 Z' c# y
6The French term for mussels is 法国语青口(海红)叫什么: z. e# t# ]' U1 y& q) v
A:moules.法语青口,海红* S$ ?( c" w2 q; _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 y6 {2 i8 n0 u! Z3 `0 h: @
A:faintly fishy. 稍微有点似鱼味2 `' J. m0 z  f; j( I& t. a
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. L& ?5 e7 c! Q5 d. e% A. p! {- s& n
A:2 days. 2天: J9 ~+ ~1 y( s5 ~- M. l1 S4 B
9.What are the principle ingredients in ratatouille? 7 k, [# u2 K9 |; }3 C, R  ?- c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ S! C& O$ \* K/ hA:Zucchini, eggplant, green peppers, onions and tomatoes
9 V6 C8 A$ y9 E% W8 y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 r, T1 V; J  v( T+ V8 T
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- Z9 |! O- |  }
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 k, t" D+ _5 M* N大批量烹煮食物要在20到30分钟内
; `) V& q* y8 X8 p4 X- o11.What person has the authority to issue a Health Permit?; _) b0 V2 g' x' r. i8 H% |3 K" s/ T
谁有资格颁发健康证(卫生证)。
6 r+ l7 l2 a4 Q/ i4 F% a( c' N$ MA:Medical Health Officer.7 r2 \! t' o. v4 [% _( u
医疗卫生官员。
# O+ E+ ~( d6 D, I! b2 o. q12.For what period of time is the health permit valid?( k2 e' j' P% k+ O
健康证的有效时间是多久?9 X! b, B# `/ h3 |8 e' h: P" K! B
A:12 months.12个月
. e" I2 }5 s# T" q) c: z+ c+ I13.In the area where food and drink is prepared, the ventilation system must be able to change the air! K6 E4 M$ b$ }# L
在食物和饮料准备区,通风系统换气的标准时什么
( r0 y5 X" t; h+ zA:08 times each hour. 每小时8次9 J/ `, Z5 s+ j9 S! ]7 Y6 s$ K
14。The minimum temperature for manual dishwashing in the wash sink is- o/ ]+ B# e# X  q3 k9 y
手工洗碗,洗碗池的水温最低多少度?
/ B8 x7 U7 R' G$ B  t8 RA:110 degrees F (43 degrees C). 43度
0 d. s( T1 {1 w) u: X* {15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 @7 h2 r/ _2 P0 y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! S" k1 s; s: d" d
A:180 degrees F (82 degrees C).  82度/ E% ~/ F& b3 A
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ d, k9 F6 _( [3 @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  [3 U( [4 P5 Y' M3 k
A:en papillote.  法语自己理解5 w4 s( l7 j( ^  ]
17。Wing or Club is considered a
! W& r8 y6 j, L  W翼和CLUB 被看做是一种...
% v7 A% C6 V6 a9 }8 yA:Bone- In Cut     带骨切
' j4 r, t% N& [* o0 X18。New York is considered a   纽约牛扒被看做是一种
0 L* e) N' z% O* h5 w( zA:Boneless Cut     无骨切
0 m; e, H8 _' y' v. ?, t. |- ?19.In general, a court bouillon for freshwater fish will contain6 @4 C6 {. }2 D% f# w
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/ G* f9 ~/ m2 q" }5 L! Q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 j6 W3 g7 |' }
和做海水鱼同样数量的调味料和香料0 C6 j! T% @; u
20.Anise is very similar in flavor and appearance to, \! ?/ {' E9 ?: n/ x3 t3 G
八角和下面的那种原料有相同的味道+ L0 y2 Y' a6 |2 Y
A:fennel  茴香! H/ U8 r( I! R/ f
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% H0 ~# J) O8 _$ r- J8 E) ?
下面那种原料更像大葱且有平面的叶子; g7 C. w( `% }: s# Q2 s3 H
A LEEKS  似蒜葱 (这边人叫京葱)
1 b2 X  ?: o( b5 S: W/ O22.Which of the following cutting shapes refers to a small dice. M6 H  |) z1 _/ z( @
下面那种刀切形状指的是很小的粒(末)
( H2 }7 Y6 G5 B& U6 F, W8 s7 V7 lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 V  {7 B* |9 z' Y0 ^% [; x
23.Oil is added to the water for boiling pasta in order to: j4 D. ^2 P6 i% i$ d4 p5 C. d
向煮沸的pasta (意大利空心粉 )中加油是为了
0 O& @9 Q2 w6 H! Z: TA:prevent the pasta from sticking and to minimize foaming action./ _  \' g: L2 W1 H6 F/ L- y1 e
防止面条黏合并降低发泡。
9 C6 ]0 T1 M/ q! _1 @" |24.Which pasta dish features pine nuts and basil?
1 ^% H: K4 x* Y0 e/ a  D9 F下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) C' O6 v/ L3 A- z* r" GA:Pesto.一种绿色的意大利面酱 3 L; l8 l( B# v: P
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
. ?5 a0 ^$ m7 N8 Q下列哪项是一个春天的蔬菜类似于菠菜?% `" y. m* K8 N
A:Sorrel. 酢浆草。
" z9 k! S2 i% N* C3 l' zhttp://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:6 `6 p5 Z) j7 T( c
哪位厨师最早带来高水准浮夸的美食
4 u1 p5 y5 _  pAAntonin Carême 人名 安东尼·卡罗美
! F( f1 R6 D$ O2 L4 {6 G, P# l& e5 [9 p
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 V7 ]; X* Z3 Y2 ]/ F1 I5 ~4 ?8 u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) ?" v; j4 R9 K: V1 k
A:Cast-iron stoves         壁炉
& J) {) z2 }4 W  ?( B6 e% whttp://www.usstove.com/products.php?id=6
& a% F) W$ S; Q8 Z. b
3 J( I) u* _4 c: M' s) U28.The French term used to describe the roundsman, or swing cook, is:1 x) B. Z( R# L( k4 U
法国术语,用来描述roundsman,或摇摆厨师是:
+ z' I3 a  N4 t. `A:Tournant   图尔南
& }% e* ]% o+ [7 ~7 {( `' f2 t; h7 V8 D0 J7 \3 Y# [, E: k  n
29.Another term for the wine steward is:4 e% p  R/ j5 V1 |  o' A
葡萄酒侍酒师的另一个术语是:7 }! n9 a+ D9 G, _5 r" B9 \7 g
A: Sommelier 侍酒师
( }. X: q5 R- ]4 ?  w3 N/ A* T2 l0 d; U; A' S7 j+ e
30.Molds, yeasts and fungi are examples of a:+ E3 f" c9 z4 ~! c' ], e
霉菌,酵母菌和真菌是一个神马例子
% j; k& E- ^' Q" ?% a: K& D+ sA:Biological hazard 生物危害& k2 y  S6 i9 m$ a! L$ S. v
$ W. H& u, G# `
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ X1 X1 p+ \$ V4 x. l
根据加拿大食品检验局,食品的危险温度区在多少之间:# }% ?9 A" v. u% \8 q+ g
A:40° and 140°F (4–60°C)     4-60度- m+ Z4 S& w( I: s$ y
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32.All bacteria need the following for survival:
3 A/ u+ ]1 q5 w. n1 X& w8 @8 J所有细菌生存需要以下哪些内容:
' p- X( q1 t; M& o/ R6 h  j) Z' TA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& A! j$ t, G# W2 y+ o
0 l0 g4 p  T$ Z
33.Which of the following correctly represent critical control points in a HACCP system?# ?4 ?; J4 x$ o/ ~9 c9 f, P
以下哪项正确表示了HACCP体系的关键控制点?) l* u* X$ \. M* K4 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. j4 [& ~9 {: w食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 H1 t; b2 V9 m
) D. t' L# a- ^) Z" p. l+ f
34.Which of the following is not an example of a carbohydrate?
1 ]5 e$ c$ x1 C下列哪一个不是碳水化合物的例子?
! Z- I0 X1 q8 j6 M& e. kA:Essential nutrients 必需的营养物质3 X% p# }+ L9 D& g3 i9 J; t) C% |/ t
0 z) o* M" k6 S% ?5 w1 k& c/ y
35.The process by which a liquid fat is made solid is called:
, U' M2 `1 N+ I液体脂肪做成固体这个过程叫什么
* w+ O. y+ H; P: r  Z0 c, [A:Hydrogenation  氢化
0 \  A# d" N2 N, ?' C7 k
1 w3 z. T5 G" I9 A0 ]2 ]36.Which of the following is not an example of a fat substitute?/ [- g5 W& x; U  M
下列哪项不是脂肪替代品的一个例子0 N% |: p4 K# k. y5 u- P+ z
A:Acesulfame K  安赛蜜K表6 V8 T0 |5 ^! r3 _7 y- x5 g/ h& ]! o: c
3 A2 ]+ ]7 ~& ~- \
37.Health Canada requires that a product labelled "fat free" contain:2 g! i. u3 ^2 J/ k, U/ E
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 J( R) k" V$ F; Q6 v$ MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 y2 R$ i. b, K! v* h% h, a
& \! r, J- W, b! @38.Which of the following is not a problem associated with converting recipes?" j$ T# p3 b: V  i: R
下列哪项是不相关联的转换配方问题?
+ F& D8 j8 J3 Z( R) t7 ^- EA:Unit cost 单位成本" k3 o7 \- @* v. B" i# M# i' {
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39.The condition or cost of an item as it is purchased from the supplier is called:0 I- r. V( s0 k6 A! G2 m5 `
从供应商采购的物品的品质或成本叫什么
5 O$ d7 @# @" s9 x+ PA:As-purchased cost 购买的费用
& b* x# E+ P& G- v( X7 A/ U& e3 V" F0 y4 q( M, i
40.The amount of stock necessary to cover operating needs between deliveries is known as:
! R, b- O' f9 K( C在新货到来之前用于日常所求的必要库存量叫什么
$ C- |0 @/ b2 DA:Parstock 基本日常最低库存
, F4 ]7 t1 Z9 n& w$ v0 o% _2 J3 G
+ j* I% c0 |, n% n1 \# @41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 ]' @2 ?+ @9 B下面那个缩写是用来表明正常库存流程?8 c! k% L5 X& o, g
A:FIFO=FIRST IN FIRST OUT 先进先出; s6 f0 D/ M+ ]$ ~$ J; P

  A, Q& q/ O' e) z' Z" ~42.Which of the following knives is used to turn vegetables?
7 U0 I3 o$ O9 [! j下面的那把刀是用来打开蔬菜吗?
1 R" _' F3 `1 V3 L) }/ p/ u' f% qA:Bird's beak knife   鸟嘴刀
  _& t2 U/ |% Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% \. [, P; L# F# R9 b! b! `: L

. a& z3 d# B- ~; b43.What is an instant-read thermometer best used for?: G0 o$ N6 f" V) h' S' P
即时读温度计最好用于那方面?+ b0 f* u2 \! g8 V7 h; k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
$ u* b' T& ~: p; ?7 h" d
( H: x4 X1 `% F# l3 w% {$ H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) m0 a3 X! l0 n# @; _0 s$ o下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 ], B4 B# P$ Y6 [6 tA:Cast iron 铸铁
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% l8 R/ O7 u$ G# n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ H" x6 ?, G( Q2 _
哪件装备下面有一个可移动的碗和一个S形叶片?
' z0 V1 ^. h# C" g6 T* H  RA:Food processor 食品加工机1 i1 m) |* m+ N5 U! k7 E
http://www.google.com.hk/search? ... iw=1263&bih=5720 h; e2 |) u$ l" X$ l- g' b0 _7 U

, ~4 Q( Y2 o9 C' T6 e3 z0 k% y- _46.Which of the following is not a rule for knife safety?
; J6 Q2 _" d, ~" y" t5 u7 @: Q- r/ p下列哪项不是用刀的安全规则?
( |/ W% T# Q8 ^3 R) l* `1 [* tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 M  V2 [8 v. H- f8 [% d

! q  z4 X  p# B+ \' X" w( U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 y- L4 B6 a# P2 Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 L5 k6 a4 @& t5 p
A:RondellES
. _, ?" W$ A) E/ Q+ y4 whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' c* O; p# \  w
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48.Which of the following is a diced cut used to garnish soups?
4 w9 e0 i! ?; w% a下列哪项是切成小方块用于汤的装饰?
' `4 ^3 K. x# FA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! t' T/ R1 Q. A5 M6 S& U49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 V' t4 [9 c* B$ M- G6 k1 b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!!——
5 }1 ]- Y5 ^, A+ }% Y! e* w# MA:Gaufrette - g! X( Q& x2 ?$ `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 m% _1 p- b7 {* C+ {" X3 k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% v+ M+ g) S; [, y& _0 M3 x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 h/ f8 `7 l7 n+ s' }, k" {5 K
. r; R4 N9 ^# B  X* ^- u# g/ B+ G
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 p* d5 v" }/ s, {: P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)
+ I1 `) K1 Q& E! \A:Cilantro 胡荽叶 香菜6 D, B( V5 M* ?  |8 Q: V/ x. k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:) }# K, T% l+ {8 z. G
多香果,  多香果香料是什么% T2 `* s0 {: z6 G* U, z5 g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 J/ l. l/ a3 j) J+ QA:A dried berry 干浆果2 T  Q: G( r2 D! m) a5 w' m

% n: g# n8 I4 ]61.Which of the following are used to make a sachet d'épices?
$ n% s" p& D* z  Z3 v下列哪些是用来做香包德épices?
& t& b  F2 X8 ?' X# _8 S, t8 jhttp://www.sachetcatering.com/" ^4 B3 n. }- E4 ?: Q& Q: Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& [* G* \8 d" c; ]6 N0 h) X
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62.Which of the following condiments are not soy based?
& I3 [$ H5 O  ]5 |; m: C下列哪项不是酱油调味品的?
/ t, B" E' {4 \. d' i" o* j8 d9 XA:Wasabi 日本辣根
7 F1 g" t6 m: o- P' D( a0 J' d7 b5 O: ?# ?4 M8 y3 x" g1 U
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) C; A) ^1 {; Z2 M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 M8 ^1 i$ U+ H- G% r  N
A:Pasteurization  巴氏杀菌% j, T- j7 T0 k: }6 Y

$ n) Y# F' i( h2 B7 Y64.Which of the following steps is not the correct procedure for whipping egg whites?
! M9 H; \2 P* X- c下列哪个步骤是不是正确的蛋清搅打程序?+ q. ~% j( Q: {( L9 I, Y+ _$ p' v9 U
A:Allow to rest before use. 允许休息后方可使用。% q" C! e1 C1 f6 R

" s8 C( t1 R" a9 n$ j4 R2 a65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 H! d6 H1 m- VA:56g and 63g 56克和63克  ~) S/ T4 q' k2 t* B9 f+ }
6 l- L& x, |/ c+ Z
66.Evaporated milk is a concentrated milk that is produced by removing6 ]  k- m- C4 Y  L8 R' Q
炼乳是一种浓缩牛奶 是去除什么做的& i4 M; X7 j6 N( ^9 b
A:60% of the water 60%的水9 F6 }" M; P( Z7 f- Q/ t' M. O7 ]
% ]# R5 Z8 s) ~/ m2 b* q/ r
67.A method of cooking that transfers heat through a liquid or gas is:
2 P2 J1 i" K. [3 j5 k一种烹饪方法,通过转移液体或气体是:- h# |" ~7 H4 k- ]
A:Convection 对流$ D  f! j2 j: I* f! u; T
- S/ K0 Y3 Z/ A2 L
68.The cooking of starches is known as  烹调的淀粉被称为
- r) ]& O1 N" C! V& e+ N) jA:Gelatinization 糊化+ t# [& i8 N! E4 z) r  p9 E

: m( d1 m( ?0 J$ b/ u0 I5 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 S6 f$ d% K) l3 S, ]8 V2 [7 h
A:Braising 烤9 z6 Y3 y7 ~# F9 x8 b  ~

4 @, E: O  ^* {" c, e70.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:# E' G7 e2 D! S0 U* S; q- @$ B$ S
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: e% D. P  B2 N0 m7 C2 I8 {+ L- c) a1 y6 k" J
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. z# M9 H) O1 I  g  [
A:Fumet 原汁, h0 M1 W5 G8 d" t$ @
' W5 z# A. A7 F  l
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
" _& e4 j. f$ f+ p( m3 W7 b  EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* k- d) g8 @' }8 b
+ b  r8 `1 K5 z  l# P& `; }8 L
73.Which of the following is a principle not used in stock making?
1 I% q5 h; M4 C下列哪一项不是用于制造高汤(低汤)的原则?5 n$ v  \) {5 V8 J
A:Start the stock in hot water.开始在热水中操作
% |, ~1 @6 N' z7 d3 b
' K: |& z- y% O. N74.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
6 E2 k3 m7 ~: R) d/ x0 yA:Remouillage 法语熬汤* F0 F5 l; k6 g7 |) g
http://www.haibao.cn/blog/post/176242.htm
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