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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。$ Y8 v- d* R* C* v/ H0 o

, x7 D# s5 a; ?' [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。' s; D' f: C5 g# W6 d3 D3 l# r2 P
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
( E0 x2 o1 R/ ?% r6 N8 T  G1.Which of the following methods should be used to determine doneness in a New York steak?
- k, ^$ L* M; E0 y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)0 @4 ^$ V% ?, e: _* j( [9 K1 [
A: pressure touch. 压力触摸
! J4 t* L/ k8 e9 y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 @) Q# s) e2 n4 O6 A% p
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6 r) x* {" `4 I
A: acid  食用酸
& |& q/ e, K- C5 ~  o6 b" ^- ~: t3.Vegetables are major sources of which of the following nutrients?2 y; ]' {) k# \" X8 D
蔬菜中包含的主要营养有哪些/ @1 q4 H. N/ p2 p; [
A:vitamins and minerals. 维生素和矿物质。
6 T( L( @, c5 ]7 s: a; J- o4.Cauliflower is commonly served with9 o8 q3 U' l. v! k! H  ^
花椰菜(菜花)最常见和那种酱汁搭配
. \: v( M+ E$ N6 R* h* tA:Mornay sauce. 奶油蛋黄沙司
7 Y3 |4 @) ^, s' Q9 ~) _' G5.Which combinations of products are found in pie dough?
7 C/ v$ R) x; ]; O0 ]1 i* X下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 X: G; w1 x9 P' ^& uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' w2 t- r% i% w$ L1 u3 P* w4 P9 Z
6The French term for mussels is 法国语青口(海红)叫什么
! G7 `9 k6 J: y$ j) t4 A+ q' aA:moules.法语青口,海红
) Z9 ~0 n+ K9 i' V$ d& R7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! E  M' d1 f, H, U3 k+ M$ [+ Z
A:faintly fishy. 稍微有点似鱼味0 Y* x9 k+ a9 ~* ^+ E0 \
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 v4 R: Z$ E3 ?; n. D2 A
A:2 days. 2天2 e" f; b9 b3 d0 G
9.What are the principle ingredients in ratatouille? $ S8 J7 I/ i- u! E9 K5 b6 _) j/ D" C
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" |1 X( l- p; Y% w# W) P- i4 l: v7 pA:Zucchini, eggplant, green peppers, onions and tomatoes
- @. G5 ]+ C0 L/ E/ }; J9 b) t# P西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ }1 W2 P% X, ^3 [9 [' D# ]& ]5 z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 l9 |- T( D' E6 i7 T' A- z7 FA:cook food in quantities that will be used up within 20 to 30 minutes.
2 h# D3 H; E& n9 h" k- A/ [大批量烹煮食物要在20到30分钟内. w- s3 _8 `9 H0 g" g8 v# [5 D$ y1 Z
11.What person has the authority to issue a Health Permit?
0 @4 i! _8 ?) N- [0 l谁有资格颁发健康证(卫生证)。
: C' _# x) q$ Y6 ?' \1 eA:Medical Health Officer.- N" M0 l3 k$ ~4 S
医疗卫生官员。
3 y$ E% q: W7 @12.For what period of time is the health permit valid?
$ v6 V" N5 ^$ b" g$ f健康证的有效时间是多久?
  g8 W3 g! R5 d2 I+ I4 w1 QA:12 months.12个月. \: }! W, n, C% t( A( }
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 r" a. x2 A4 ^在食物和饮料准备区,通风系统换气的标准时什么
' a% N+ n4 @5 }3 k5 pA:08 times each hour. 每小时8次
% ~8 a$ P0 s3 g, M0 G$ s- v14。The minimum temperature for manual dishwashing in the wash sink is  l2 K% g' c- ~
手工洗碗,洗碗池的水温最低多少度?
  L# ?' c, `' x8 ~0 x/ J! W4 ?A:110 degrees F (43 degrees C). 43度
6 e$ {7 d: c7 a! {  z( ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& f& i" O! Z9 g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ Q# x1 h8 h4 u+ L  s- @" CA:180 degrees F (82 degrees C).  82度9 b9 A2 M/ |# ], d" ]
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 i, E+ w, E9 @用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" ?4 P8 R0 Q3 D$ Y# _% aA:en papillote.  法语自己理解" t3 }4 q! I2 n6 h5 a- v
17。Wing or Club is considered a! m& {- |. m6 Y5 o% X, P
翼和CLUB 被看做是一种...
5 o5 Q( I5 i* L7 y% eA:Bone- In Cut     带骨切: s3 X5 O" y8 z0 L9 e
18。New York is considered a   纽约牛扒被看做是一种! t% V: S3 Q$ \' ]: `& m; R, n
A:Boneless Cut     无骨切* U0 x+ z: m3 v4 B& k
19.In general, a court bouillon for freshwater fish will contain
- B( }& K7 S9 {  D6 k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% {* c' ?$ T# D8 Y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 {& R. F- a# D5 p  ~+ I" w和做海水鱼同样数量的调味料和香料
( Q1 J- {, L) K% @20.Anise is very similar in flavor and appearance to* u" m" b0 ^2 G: x6 Q6 Y6 i7 T
八角和下面的那种原料有相同的味道
: R5 S) O( ]: E0 uA:fennel  茴香; i4 `( {7 {3 T  A4 z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& k; [$ X4 {" L/ t- [2 o
下面那种原料更像大葱且有平面的叶子
- p% B0 ~' E! `0 `A LEEKS  似蒜葱 (这边人叫京葱)) N* A4 F4 W  C; ~+ ]' d; N7 l" [/ c7 l
22.Which of the following cutting shapes refers to a small dice3 }& B* R1 t" L" `+ {  s
下面那种刀切形状指的是很小的粒(末)
# R, o5 Y% _3 e% CA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- E' g, E" E! G1 ~23.Oil is added to the water for boiling pasta in order to7 K6 C1 o) @+ g* k! b( W: [
向煮沸的pasta (意大利空心粉 )中加油是为了
* I8 ]+ P; k$ bA:prevent the pasta from sticking and to minimize foaming action.
: j5 q7 q$ w  ]7 C防止面条黏合并降低发泡。; s$ c( [% a+ x" P/ B, U/ f& D
24.Which pasta dish features pine nuts and basil?' k/ b1 D$ Q9 w& H* o: j
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ R2 F$ N5 D6 V, c6 u' u: jA:Pesto.一种绿色的意大利面酱 9 O$ z: [$ V3 T$ L6 m" j( b. t
http://www.tianya.cn/techforum/content/96/563836.shtml
, R5 v; i# q" T3 k* S" f% C. S; y
* |) P$ F+ U1 O1 N1 S; D7 N25.Which of the following is a spring vegetable similar to spinach?; `) T# k4 {" C/ T6 W  M
下列哪项是一个春天的蔬菜类似于菠菜?
; k- M$ ~- N1 u% o8 \A:Sorrel. 酢浆草。
. Q; p& M6 R5 o- _) A; T; k/ Bhttp://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:( o* M3 J& @6 d1 a) y  M
哪位厨师最早带来高水准浮夸的美食
: [/ h, {0 \& w9 ~) b5 eAAntonin Carême 人名 安东尼·卡罗美5 T$ \9 l9 _" y* h. i
+ K* L+ T7 B; d9 F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# f1 h1 N* L6 \0 k$ k8 l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# D4 _+ I4 W4 ^5 N
A:Cast-iron stoves         壁炉) P! O2 p, c: ?1 e: a9 E& \* F4 ~
http://www.usstove.com/products.php?id=6
0 D, |$ Z: Q$ a/ l! i0 H7 Q$ l- P' D) X& \$ O+ }6 X
28.The French term used to describe the roundsman, or swing cook, is:+ g, x1 \$ h5 d! @/ t5 H
法国术语,用来描述roundsman,或摇摆厨师是:
% ]6 d: u1 I' a$ t/ z% }9 S& ~A:Tournant   图尔南
" |  U3 C+ H0 q4 G0 s* _, w
# E1 c' H2 e* {29.Another term for the wine steward is:/ W. M! _" B& ~. d" i, |
葡萄酒侍酒师的另一个术语是:
# x8 ~+ W/ [" b5 f" }: B1 I  nA: Sommelier 侍酒师
1 F* W. u$ v2 N7 G7 a- }3 p' ]+ n# h+ t2 @: v" f( k1 n+ d, A1 ?* L
30.Molds, yeasts and fungi are examples of a:( e* R$ `) B8 n* B- f4 K
霉菌,酵母菌和真菌是一个神马例子
' q: ^8 B7 Z3 EA:Biological hazard 生物危害
2 g5 D7 a/ _! x; K* U" L- C& p+ I. @2 Y  u2 X) z. @
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 i& F& L1 T5 X根据加拿大食品检验局,食品的危险温度区在多少之间:
4 [- V, ?! C3 f( P  ^0 B5 [# GA:40° and 140°F (4–60°C)     4-60度
+ i4 c6 p, i9 N# S& @0 z- r% m9 S2 A4 G4 M) _% E1 {
32.All bacteria need the following for survival:( g% N$ R6 j& g* K1 O
所有细菌生存需要以下哪些内容:3 D$ C& Z( C1 u  N$ [2 k2 g' h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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7 W$ A% V" W7 w; F0 ?33.Which of the following correctly represent critical control points in a HACCP system?# ], P3 Y$ M  H. S* [9 m
以下哪项正确表示了HACCP体系的关键控制点?( v) H, F/ [2 Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, G( K' j7 B; w( N! L食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 w+ {1 b; [9 n# L
, b8 H% @: h0 {7 }0 }
34.Which of the following is not an example of a carbohydrate?" w# ?& k; T7 @: y+ Y9 r% s3 y6 D
下列哪一个不是碳水化合物的例子?
: W, W* A% e( w' i/ eA:Essential nutrients 必需的营养物质- V& ^. i  t! {- R/ y# t

! v( V- v9 X) ~$ r3 e0 C3 k( e9 X35.The process by which a liquid fat is made solid is called:
7 }8 X# T4 |; u! b: n/ J) n液体脂肪做成固体这个过程叫什么1 s* F" j$ U( ?; B+ ]1 c
A:Hydrogenation  氢化
2 @; }: t5 F2 a; p) V5 x6 k( p) H* w& J8 r$ N$ B( ]+ y
36.Which of the following is not an example of a fat substitute?) M. n/ `* l8 O4 @- f
下列哪项不是脂肪替代品的一个例子
4 o1 s& g* S: b2 y$ fA:Acesulfame K  安赛蜜K表% K  _7 n+ }! o5 X  S" s

$ K+ n/ N5 u7 n9 C* b37.Health Canada requires that a product labelled "fat free" contain:
9 c, G4 i% p4 o5 Y- y加拿大卫生部要求的产品标有“不含脂肪“包括:
0 b3 ?3 Z2 u" e; x: j5 GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. h) ]) ?. U7 O. f
5 b8 U5 y2 P; V" A; Y- v
38.Which of the following is not a problem associated with converting recipes?3 ^# [% s- T- T. y
下列哪项是不相关联的转换配方问题?
+ `, [/ i4 \7 a0 y% `6 MA:Unit cost 单位成本
# Y; T4 e1 h  N" L) o- @, }2 e; w9 \* V3 x7 K; Q
39.The condition or cost of an item as it is purchased from the supplier is called:  B. Y7 B9 y9 Q5 W
从供应商采购的物品的品质或成本叫什么
$ L; U% T" p* ]9 ~  ?A:As-purchased cost 购买的费用
4 K8 m/ e" f' \8 S: d
8 p% ^( z6 H( ~1 o# H3 n6 b40.The amount of stock necessary to cover operating needs between deliveries is known as:8 u, |8 G, I/ F9 ~
在新货到来之前用于日常所求的必要库存量叫什么$ o3 t: i) \2 e4 l
A:Parstock 基本日常最低库存
1 j+ N  s$ n! w: C' `4 b7 i$ T$ Y# ~7 ]! J2 ?
41.Which of the following abbreviations is used to describe the proper rotation of stock?: q1 j3 K% y' @0 a0 s6 X  j3 v
下面那个缩写是用来表明正常库存流程?
8 U7 X" S& v1 O1 D* T7 XA:FIFO=FIRST IN FIRST OUT 先进先出7 \9 D4 K5 }4 C* ]

1 d( F6 H( \3 j; Q9 p# a0 n3 S42.Which of the following knives is used to turn vegetables?
, W! M( t7 Y) X9 x下面的那把刀是用来打开蔬菜吗?  c/ a5 E0 O9 q0 O" s/ U, i/ n& F. f
A:Bird's beak knife   鸟嘴刀, l  ~- L- Q- K- k1 X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ t! F3 }9 ~$ B& H2 V; `
- w* Q! y- m7 S) W* c8 ^
43.What is an instant-read thermometer best used for?
8 {$ b) ]: D% k3 q即时读温度计最好用于那方面?
) y2 g; D' J5 U- e  E- z- JA:Checking the internal temperature of a roast 检查被考物品的内部温度3 A8 `8 U( ?; v! t- {/ c

. V: e+ _, s0 C: I5 y8 n44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( X& H' R- n! K7 P8 n! u
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 `% b4 D& _: b# q$ LA:Cast iron 铸铁' D; e5 [1 m0 r3 K" X

* i2 M6 U: Y# x8 D1 X2 `0 ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 b/ t% i& G" g6 d哪件装备下面有一个可移动的碗和一个S形叶片?
& e( J# [4 W( ?% A* Z6 D9 ~A:Food processor 食品加工机# A; _+ @5 l( m8 s+ U/ Z
http://www.google.com.hk/search? ... iw=1263&bih=572
3 h5 z  R4 K5 _8 a- d; T, x  g* u* l3 A2 G" E: C
46.Which of the following is not a rule for knife safety?
9 E/ L2 g6 C- E% b/ c0 Q下列哪项不是用刀的安全规则?: h8 z+ b3 K: B0 G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" P, d' ]: s5 }8 M5 u' z; a4 h) `, e4 w9 e  L2 J# @
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% {' d0 ^' S* V. R+ }: `' y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% B! t" ]1 i4 m+ s) B; w
A:RondellES
5 v/ ^* p$ e  l1 k+ j" x# \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! X8 X, m( d% H$ u8 t, ^5 _6 B, z: W4 Q! h: s: Z' p% [6 f4 V
48.Which of the following is a diced cut used to garnish soups?# x5 u* W; n9 J0 t) n
下列哪项是切成小方块用于汤的装饰?, h1 y1 w+ e. K' w6 Z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) E2 U# g* S. |( K5 I- A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ R4 U" m% l0 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!!——  s) _' O! b0 K/ z
A:Gaufrette / Z# Z$ l' Y: x0 Z8 e( ?7 P# x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 K3 S$ g' ], n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# M4 [1 |: ?  ]; R4 g: A
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- Y. w- U. e$ Y8 d9 w) c2 i! A1 g, p& k( U$ ^
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, M  v' V$ N9 |. H$ w4 u
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 _3 A7 O" v8 F  n
A:Cilantro 胡荽叶 香菜
% o) b+ L3 X7 S- F; W; W/ Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 P) u$ m5 M' X; g
) X$ [6 V. _# ~! s5 e& |60.Allspice is made from:
( k3 X& {) L5 u( @ 多香果,  多香果香料是什么0 N1 A0 Q) T( N' I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- M4 w/ o, P3 }, j$ B
A:A dried berry 干浆果
& ]2 h4 v* @# k8 r# E+ |" s: o1 G# ~! O
61.Which of the following are used to make a sachet d'épices?
. l0 }/ F! E5 y- z; K1 F/ k下列哪些是用来做香包德épices?
. E# Y4 m# A) }# D' e" Jhttp://www.sachetcatering.com/# e4 Z" B: [6 z* l$ X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! w$ I7 `7 ?7 q) g2 f- x7 X7 }! r
0 a. a; _# a+ |
62.Which of the following condiments are not soy based?
  w* N* w% A2 l1 k下列哪项不是酱油调味品的?1 i1 G! e' }; d$ l
A:Wasabi 日本辣根
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" u& I: L2 K$ p7 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ i# [/ ^4 p5 S0 n; _* w8 e- F# {7 a4 V
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:& s$ ~8 g8 v1 D3 ?5 O4 N
A:Pasteurization  巴氏杀菌
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: ^  n, B. z* u' t8 ?# `8 F64.Which of the following steps is not the correct procedure for whipping egg whites?
" ^, c- H( x; `/ E# X, @) h4 J下列哪个步骤是不是正确的蛋清搅打程序?
5 l) Z/ z3 ~9 \& J9 yA: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:7 ]+ Z5 N0 D+ u( z# P
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
$ B% \0 ~$ I2 C: i4 R炼乳是一种浓缩牛奶 是去除什么做的8 O1 E" W" ~" ?  c% J  _/ h
A:60% of the water 60%的水
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3 ]) H) S2 L; F" N- y67.A method of cooking that transfers heat through a liquid or gas is:
. X3 V5 i% B4 r# f  |  r# S9 e& W一种烹饪方法,通过转移液体或气体是:7 [" K" e# l* @: f
A:Convection 对流
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* I, k6 c% A9 x68.The cooking of starches is known as  烹调的淀粉被称为, s2 x6 D' k4 K1 t9 `
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' {/ Q" {6 E/ T: ^A:Braising 烤: Y( W2 [4 L, g9 |. ^

+ l! b% @1 G1 q) Z4 [: F8 i70.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:  Z7 D0 L' b2 a  Y) T+ s
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ ~2 k, o9 ^  w% A7 C0 x. H

- F1 z- [8 ]6 D71.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- _$ l/ @% |$ w6 x
A:Fumet 原汁6 Y) q0 v6 q+ w. f/ {7 m. {* A

( J- t! j2 Y& b5 `8 S- j72.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 L/ u0 N6 L0 W9 e. k# f0 jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ @* M: q2 H! v" ^+ k0 W6 m
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73.Which of the following is a principle not used in stock making?% T, X$ Z. q, U' L: C
下列哪一项不是用于制造高汤(低汤)的原则?, w  C! h+ n0 l  ^2 g" k
A:Start the stock in hot water.开始在热水中操作! m+ p$ z" n# C( l( s% z% t! u" p

7 n( p. h! ]' H2 q& [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2 y8 X! S! o& c2 c2 z
A:Remouillage 法语熬汤
# G: j8 [3 A, Q6 ]  g. v* n& Vhttp://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
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