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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。  x# Z7 A' |2 x  F% {
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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。! Q2 j8 u4 A% r$ u2 U2 L
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3 s% [' |) M6 i1 ~; Q
1.Which of the following methods should be used to determine doneness in a New York steak?+ b) H2 x& d- Y. `; Y8 ^
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)" a) v# e; o/ }) |9 C. n6 p
A: pressure touch. 压力触摸. P) \, w- {. L1 }) A$ b% h9 Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 N, N& U$ e7 y6 @9 D+ _% U( d
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( n9 J8 h6 Q0 i! Q; LA: acid  食用酸
# h% v# g2 o+ q+ K+ u3.Vegetables are major sources of which of the following nutrients?
/ v* X0 ?1 L" [, t8 U$ Y/ g蔬菜中包含的主要营养有哪些
* ?9 `7 r# I$ {2 Y' l: ^1 bA:vitamins and minerals. 维生素和矿物质。+ D# Q% x/ c, Y$ f# S4 V  _! a/ [
4.Cauliflower is commonly served with5 l( y3 j3 i- D% ]9 ]( ]5 n6 U
花椰菜(菜花)最常见和那种酱汁搭配1 |5 K! V. x' E% C
A:Mornay sauce. 奶油蛋黄沙司$ U. ^" G& K! \* o
5.Which combinations of products are found in pie dough?/ y% c7 L& @: {, D7 J
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
' J5 _$ c) Q5 _4 H: N& Y2 \# i- D9 Y- FA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! ]+ I3 d! p. X, q( A2 J& M" }6The French term for mussels is 法国语青口(海红)叫什么% E' t( N- V) y: d
A:moules.法语青口,海红. y8 c. W4 u) p
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' W, i4 L9 i: L& p5 v# s
A:faintly fishy. 稍微有点似鱼味
1 V, n( D1 l# Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 a/ ^% s& f9 I  Z, ?* o" l0 [A:2 days. 2天
" k: S  G  W! K5 e: i1 i- z9.What are the principle ingredients in ratatouille?
( v1 q2 a2 M( V" _5 p炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# X5 u0 P: R! Y' w9 I- m
A:Zucchini, eggplant, green peppers, onions and tomatoes6 D! {  L$ [, O' J7 Q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% d& r9 _6 O' j6 g5 ?10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ F: b9 c. {$ v- S$ n) r
A:cook food in quantities that will be used up within 20 to 30 minutes.
( u( B- U* @% L3 N9 Z( @0 K: ?( g9 a大批量烹煮食物要在20到30分钟内/ j( w- r% T4 o
11.What person has the authority to issue a Health Permit?
8 H8 c- g& t5 E谁有资格颁发健康证(卫生证)。
  R% x4 h( U* i# Z# A9 p2 VA:Medical Health Officer.8 z# }8 Q' k+ k4 h6 T/ e* O
医疗卫生官员。
4 }( Y! N! T" a4 R! v4 ?) T9 }12.For what period of time is the health permit valid?. }0 `& t) o9 r& S
健康证的有效时间是多久?
; W( [- }# N/ R4 j/ \. Y; G: sA:12 months.12个月8 u7 T. [4 D2 ^* \; \2 w- [8 }
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" Z, z9 R2 p2 U" T# A; x9 c在食物和饮料准备区,通风系统换气的标准时什么
5 @- o7 O8 q5 F' f% G. K! \A:08 times each hour. 每小时8次
7 T( S3 |8 ~+ F+ L" X7 p! l14。The minimum temperature for manual dishwashing in the wash sink is
8 P( B5 v* P$ j; V, L8 S3 t  b手工洗碗,洗碗池的水温最低多少度?
8 b- ?* x7 b; w3 N, I& w8 I! V1 u# XA:110 degrees F (43 degrees C). 43度- z/ J) x7 _9 r6 ?/ m& Y$ I
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 \4 a1 |) J- L  R9 @$ P4 T用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. C7 }  l+ j- C, @) ?2 [A:180 degrees F (82 degrees C).  82度
! Y) [7 \/ y* y3 X( h7 \7 n  B16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# g* N+ M- `6 Y5 D5 E  u! r' O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 E, y- b# G$ A! T! ]( a, n
A:en papillote.  法语自己理解: i9 `* G: t  {' @5 z6 t8 H* {
17。Wing or Club is considered a: d/ K' F) B0 g
翼和CLUB 被看做是一种...! n4 I8 f/ `) B2 q! u
A:Bone- In Cut     带骨切8 T& N  Z$ S4 S6 A- j8 `
18。New York is considered a   纽约牛扒被看做是一种
  G6 p3 K  I0 I, z! M3 zA:Boneless Cut     无骨切1 x# o9 u! T( s* ]5 e( M/ V
19.In general, a court bouillon for freshwater fish will contain# R. ^/ f: i  V
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6 ?: Q& y0 c+ v( E2 h/ Q3 ^
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- k( j4 B" b5 i9 G3 o! \; j$ P7 J
和做海水鱼同样数量的调味料和香料
- ?' \+ z6 a# B. g+ Y20.Anise is very similar in flavor and appearance to
. Q; Z; Q0 [9 G3 {; R八角和下面的那种原料有相同的味道5 R, Z( n0 k0 V
A:fennel  茴香! M3 l$ F" p6 m- @
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; v5 e( q5 V/ V6 J
下面那种原料更像大葱且有平面的叶子+ J( l, Z8 d$ \; P, w$ W
A LEEKS  似蒜葱 (这边人叫京葱)
0 p/ R/ b; a0 G) k22.Which of the following cutting shapes refers to a small dice
  [: C( K( v0 ~% r1 K9 M: y  e下面那种刀切形状指的是很小的粒(末)
. w" l- z2 m8 S" RA:Brunoise. 法语: 粒或者末,先切丝在切成粒。* w0 U# u( @1 f3 P, C; e
23.Oil is added to the water for boiling pasta in order to! c* v  L$ P# m5 `
向煮沸的pasta (意大利空心粉 )中加油是为了& o6 X( ?2 z8 ^2 _5 C) t
A:prevent the pasta from sticking and to minimize foaming action.: F3 u$ {) {( l- ?7 t
防止面条黏合并降低发泡。4 E$ r. W6 q1 |$ q& z! R  f2 O
24.Which pasta dish features pine nuts and basil?
+ y2 z+ e5 ^  U3 c! [下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* D, a( j' ?4 d
A:Pesto.一种绿色的意大利面酱 ! R6 j, |' D, Y$ \# M6 z
http://www.tianya.cn/techforum/content/96/563836.shtml
# m5 y  S' A2 S$ |+ s% B9 O# r1 S7 B9 ^+ U
25.Which of the following is a spring vegetable similar to spinach?( Q1 w! M, U- z  s# y: l6 a( `& T
下列哪项是一个春天的蔬菜类似于菠菜?
1 K- L6 c* p) B! ]3 f/ [' ^A:Sorrel. 酢浆草。) D: B: H" M2 w- `
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?
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:0 f$ Y' v& {) y3 V1 A$ z4 I
哪位厨师最早带来高水准浮夸的美食( k8 y" Y2 T- b  s/ D6 |! O1 i! @
AAntonin Carême 人名 安东尼·卡罗美
5 i2 ?/ Q# l. d1 _: c; A) ]6 F, U, H4 U. V2 q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: Z  J6 u) O' q, Z. h$ ?% U9 y) i. Z- j下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 ~' A: v$ Y# T8 ]
A:Cast-iron stoves         壁炉( }+ O1 K! i1 x& \
http://www.usstove.com/products.php?id=6" g3 m1 ~7 ]4 f+ I6 r
2 J$ l, w# F' n- ~$ h
28.The French term used to describe the roundsman, or swing cook, is:' q- y9 `1 l9 ^: [) o7 F8 I1 `) U! N
法国术语,用来描述roundsman,或摇摆厨师是:
+ A1 Q2 I0 h# c1 nA:Tournant   图尔南0 Y: {) n% ^, x; J* G& K
- H  w; ]9 ^4 f0 i
29.Another term for the wine steward is:
& g9 b# z, G6 Q( b5 U2 w6 U5 V葡萄酒侍酒师的另一个术语是:
: n+ M0 j! O# a: S* ?A: Sommelier 侍酒师5 A$ U0 ]0 `9 B6 H6 M# O

% Z6 Q& C2 z& X0 A6 e6 V30.Molds, yeasts and fungi are examples of a:
% a( y0 U9 O1 _' ?霉菌,酵母菌和真菌是一个神马例子- s8 ~- Z: {7 u* o
A:Biological hazard 生物危害
( A( R( G; j+ j1 t# V2 d) C) ]
/ K) v+ D( l! D$ S" p7 a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' H% c4 W. c4 S+ N8 T8 J根据加拿大食品检验局,食品的危险温度区在多少之间:
$ _5 L6 j* v9 S8 u1 X( U2 V9 GA:40° and 140°F (4–60°C)     4-60度- s5 M1 A1 X5 a
4 U+ v% m; J  l. e' r9 R; f
32.All bacteria need the following for survival:5 Z# z9 U3 b' {/ G. @  a) D; d) T, S
所有细菌生存需要以下哪些内容:
' f0 ?+ M% k" c. n: A$ y% U% lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?/ A! K8 x4 G$ d2 B7 t8 Z
以下哪项正确表示了HACCP体系的关键控制点?
. c$ v$ l/ W& `; g) U( y" ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! P4 I* W4 {9 B; T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 Z4 w. X! ]6 g" q) e& u4 f
2 B$ Q+ }1 b1 p
34.Which of the following is not an example of a carbohydrate?6 X1 V  [) `( F) g2 ]
下列哪一个不是碳水化合物的例子?3 d7 l( F9 B1 c9 Z+ S$ I
A:Essential nutrients 必需的营养物质7 U: D2 t2 a0 I7 ]
) {2 f9 L5 |+ m/ D
35.The process by which a liquid fat is made solid is called:6 M- j. b  C- t1 K: k
液体脂肪做成固体这个过程叫什么6 Z1 _6 G& o# t; W, u, b
A:Hydrogenation  氢化* Q* |. |$ L& K. y& Q4 X: E* C/ \7 z
9 ~) @; f* l: T: D- ?
36.Which of the following is not an example of a fat substitute?
# l; p4 ?( M- }8 v* J- T' `下列哪项不是脂肪替代品的一个例子, f( J. T6 W( M8 J1 C/ E
A:Acesulfame K  安赛蜜K表
1 B5 g- t6 I% W. D7 `: t7 ?; g8 J/ r( m2 L9 n  h3 p
37.Health Canada requires that a product labelled "fat free" contain:- z1 H! a1 P6 T. j9 P5 t( h+ t
加拿大卫生部要求的产品标有“不含脂肪“包括:
# K9 h. ~+ H% y) n: AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, C# n5 I5 i& Y. d+ k38.Which of the following is not a problem associated with converting recipes?8 m0 m  U1 \7 l/ L2 Y
下列哪项是不相关联的转换配方问题?* ]% K# s( ~, Q+ U- r" {8 g
A:Unit cost 单位成本* w: p1 B5 G$ V3 E1 f

/ ^& S( g7 N6 O$ o8 f+ ]39.The condition or cost of an item as it is purchased from the supplier is called:
2 m- z3 v; v; W2 b6 \4 ^& H从供应商采购的物品的品质或成本叫什么% a* m' J- b' n: x
A:As-purchased cost 购买的费用' v( _! v( E, y5 x% O
0 l' A. o' q& |
40.The amount of stock necessary to cover operating needs between deliveries is known as:7 \! O, \' c( v- U4 x7 E
在新货到来之前用于日常所求的必要库存量叫什么% T; Z. C0 m9 L& c: Y
A:Parstock 基本日常最低库存% {+ j& s' z" v1 F7 E1 z

' b& u  X/ S( m: X' K0 ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 y5 V( X' o. u7 B) Z3 t0 K下面那个缩写是用来表明正常库存流程?
; h' s4 R2 D; A3 `: F% |A:FIFO=FIRST IN FIRST OUT 先进先出- C$ J3 _4 J' A
4 t: Z# X$ j( w0 x4 _/ Y6 O# F
42.Which of the following knives is used to turn vegetables?& m; L8 q9 o! d  \6 l  P5 D
下面的那把刀是用来打开蔬菜吗?  r& s8 t6 i. g6 K' |. S$ e
A:Bird's beak knife   鸟嘴刀6 Y/ G7 j7 }8 k  \) W8 l3 ?( b& K# r0 _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?7 a, z# W% |* W" ?
即时读温度计最好用于那方面?' R& D2 g' |% y# e0 o
A:Checking the internal temperature of a roast 检查被考物品的内部温度
! D4 D2 r) t/ [' J+ a6 W2 c; J5 b8 r/ Q. X; F5 L$ W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 I6 k3 L3 n! [0 c, w
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 i$ J# X9 o4 L" c2 ^) R
A:Cast iron 铸铁" k% m: W3 _( |  c1 d) U+ P
7 B. N0 ~) I! i4 J
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" v% Y& h3 b6 P  w2 }) \8 O. T哪件装备下面有一个可移动的碗和一个S形叶片?9 P" p  O, N1 v. R
A:Food processor 食品加工机7 G# X5 p, E" m9 c
http://www.google.com.hk/search? ... iw=1263&bih=572
3 k: S* Q7 H' g& H( g4 a4 m0 k6 i
46.Which of the following is not a rule for knife safety?
) l) [' Q2 G2 W4 Q. |8 i, I下列哪项不是用刀的安全规则?
. C1 j3 D4 K: ]& OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 N' \3 ~% m3 R! L) Y2 W8 S. [; p* b9 X) Q, a" w
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' b8 \# y) X' T0 `0 D# j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* ?' Q. E1 ^( ]3 |$ m$ n% U, A& `A:RondellES ( a& k" w4 d- D  P: n8 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. _# e; w, r1 b4 m

% m' v' V. C. P4 V8 Y48.Which of the following is a diced cut used to garnish soups?
8 y9 h5 G  c" h下列哪项是切成小方块用于汤的装饰?
* A2 i- q  s3 \, eA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! T% z4 u5 p5 c5 s9 P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* h3 B, v/ h+ s! 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!!——
5 b6 l  U% ?6 f5 u/ S0 eA:Gaufrette
0 |% x2 B9 c% d. w9 tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ t, a( ?& u8 e0 \7 Q, ^! E. ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! p/ v% |, p' L7 nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 q, G$ B) I4 m, Y
* W: z9 e) a6 {1 [5 Z2 S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 h, @% T4 N3 k' z' 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)
# f# u0 ]( q" O, g: I- {0 ^A:Cilantro 胡荽叶 香菜6 U; `2 p6 \3 C  ?$ g% s+ Y3 T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! Y" d9 Q. w* H& z" A5 P" J
0 b) ?# H& C: ?. ?, T& \1 V
60.Allspice is made from:
7 G' p2 c4 G* a$ K9 q" r 多香果,  多香果香料是什么& G0 @" _4 r- G0 C3 a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& b* N2 Q  |  Z/ C- q6 N% j6 m' CA:A dried berry 干浆果3 n1 _* V7 _+ ^0 J" t+ r6 T8 E

4 g. L9 l7 d8 i5 \# a1 n61.Which of the following are used to make a sachet d'épices?: @8 b7 x0 b3 ~
下列哪些是用来做香包德épices?
- `! @6 S4 K& u0 x: l: dhttp://www.sachetcatering.com/" ~; r! Y9 ^6 S' a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( Y. f  q1 O  a
) H9 {+ a) u9 b; j2 D62.Which of the following condiments are not soy based?2 r5 a, v9 m+ S
下列哪项不是酱油调味品的?
8 I( Y4 A5 K& r8 rA:Wasabi 日本辣根7 \" R. {# X: Q7 A- |0 _
+ [2 J, M3 v0 e0 ]' {
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. P4 s, D1 T, J- U6 L- s, 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:* p1 V7 M* L2 |1 K# T3 P/ Z
A:Pasteurization  巴氏杀菌
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7 A9 w8 ^; D# j7 {( O64.Which of the following steps is not the correct procedure for whipping egg whites?
0 C4 K8 `# B4 l下列哪个步骤是不是正确的蛋清搅打程序?
) U8 C. j7 i7 f, B8 i3 f+ V" NA:Allow to rest before use. 允许休息后方可使用。# E$ N  M' l8 a4 r7 G

8 |% p8 q! Z7 a6 K65.The weight of a large egg is between:一个大鸡蛋重量介于:( X& ]$ p3 Y0 W7 J+ h- ?3 r, }
A:56g and 63g 56克和63克2 f# I! [3 C5 O

* E0 k* C3 W& u( u3 @5 @66.Evaporated milk is a concentrated milk that is produced by removing. B3 f* {& l8 q; Q5 U! A9 h$ N3 b
炼乳是一种浓缩牛奶 是去除什么做的
9 J7 k0 u7 Q2 T4 [+ BA:60% of the water 60%的水
* j2 E; U1 R/ J, P& H6 C  `4 E+ j: ?' m0 t& O& W0 V
67.A method of cooking that transfers heat through a liquid or gas is:! c" h2 g6 K3 C) C/ h& a) _
一种烹饪方法,通过转移液体或气体是:: D" m3 a4 r$ z* U* X1 C
A:Convection 对流
* v, q! t( B- |( m1 M
% q9 t" d* l" t9 ?68.The cooking of starches is known as  烹调的淀粉被称为8 ~. [& c" S3 i
A:Gelatinization 糊化8 c: r4 h7 I1 {1 ]. ~/ F' `

/ d. a6 T" V: p5 }1 [4 {1 K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' L6 F% n. V4 kA:Braising 烤) @1 p& z$ t6 }$ m
& t# G2 S+ k$ V% O$ y5 d* B
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:
7 S, i+ j2 M  p% \( ^% v) IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" E0 R! A2 B5 V6 c1 P# H0 P$ C
% r  \- c2 V; X$ O71.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1 B( R/ ?% _. m  k% w- A/ a, n
A:Fumet 原汁5 {9 E! D9 z: R& K
" m# J& E- f: J$ Z8 |' 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
0 u  j1 t" p: d$ j4 _- {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ b; |% @" j& [: n

3 m, J  C2 O4 E2 Z3 g73.Which of the following is a principle not used in stock making?
8 X& }4 m# m5 _% @' L下列哪一项不是用于制造高汤(低汤)的原则?. t! b) G% \" Y* z8 C6 T
A:Start the stock in hot water.开始在热水中操作
8 m/ v; i, I1 R1 X4 }5 d1 D2 m& v7 U* ], O' d4 T/ L' B
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4 J* ~: u* c% N8 {- F
A:Remouillage 法语熬汤1 ~" j4 Q% b9 \) p' e
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