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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。
9 ?+ T  d; y/ ^$ j  p  v" }. G6 s' ?' x: {8 s' q+ b8 D, g6 c8 k
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。
) I/ u9 ~" {' i" K. s7 ~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6 k, j, X' g1 ]+ R: e
1.Which of the following methods should be used to determine doneness in a New York steak?: d" v: c' X% O3 x3 s0 A
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)' n6 }4 |- e2 X7 N: Y6 |/ \7 B
A: pressure touch. 压力触摸
( a$ d  C2 b3 O% X* Q; W: F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 p+ F8 l8 u  u: y, w' L  z0 k
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* `. C& g, z3 E; k7 S8 y0 t9 a
A: acid  食用酸
* D2 d6 u0 ^  O% ]3.Vegetables are major sources of which of the following nutrients?
7 t7 F6 P6 H5 m/ s  u, F+ n蔬菜中包含的主要营养有哪些, I3 A0 R. i2 n; }, Y
A:vitamins and minerals. 维生素和矿物质。5 n" A- j$ p# Z# [7 a
4.Cauliflower is commonly served with+ e; @/ x* b" }5 _) O
花椰菜(菜花)最常见和那种酱汁搭配
- x/ P: R0 f' q* F* @A:Mornay sauce. 奶油蛋黄沙司$ i7 h% q4 }- m; K
5.Which combinations of products are found in pie dough?
. F# T, U! S' w  K% U9 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??)
+ @+ e+ @- r. c# p# [A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 E! a5 y9 L, ?$ H& o- ~. j6The French term for mussels is 法国语青口(海红)叫什么" I9 ?% Q! m0 d; v3 d
A:moules.法语青口,海红! H+ J1 D8 P7 Z$ ~+ V8 J
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( c) P* R2 i+ p% j2 o/ x9 ^" C
A:faintly fishy. 稍微有点似鱼味; ]+ M8 `% F4 o7 `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" i0 l, H2 L0 s- D' ?
A:2 days. 2天
3 p, z$ {9 P7 Z5 C4 v: R9.What are the principle ingredients in ratatouille?
2 C% d# W* H' V! Y4 C9 Q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 \; _9 }3 h5 bA:Zucchini, eggplant, green peppers, onions and tomatoes1 E; K4 b$ |- q" G4 j: c& D
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 J# w. k" @7 E! N$ I$ b5 D, h
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  _, X" K9 j2 Z5 L. A5 G
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 H2 Y' a+ v& A5 c8 x3 B: a大批量烹煮食物要在20到30分钟内, E1 e# M# L# F  V% J
11.What person has the authority to issue a Health Permit?
# h' |) z: A: W- z; K& E谁有资格颁发健康证(卫生证)。1 N% V: y& O1 F
A:Medical Health Officer.  K/ U/ Q6 e) X2 v- p. J4 v
医疗卫生官员。
- q; W7 s7 o- H- l$ [' u3 u12.For what period of time is the health permit valid?
5 X1 @4 U( {- q% a5 M: A% y健康证的有效时间是多久?* p% L: z0 N) `' h8 u4 x) q# t+ }' J
A:12 months.12个月
3 X6 Y' I3 h& N; C* E7 }. J$ C& T13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* W5 O6 R7 U5 t2 p0 D在食物和饮料准备区,通风系统换气的标准时什么$ Z: T. Z, l: w$ f) N
A:08 times each hour. 每小时8次' ?! L3 P& ^" S. a
14。The minimum temperature for manual dishwashing in the wash sink is
9 C3 V5 F: G; N& }3 i! B# J手工洗碗,洗碗池的水温最低多少度?" @9 M" b6 W' j6 B4 Z
A:110 degrees F (43 degrees C). 43度
; p, X$ w5 `3 R15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ k# N* H. F1 z: d
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( |8 k9 G( o- O6 W) b+ z
A:180 degrees F (82 degrees C).  82度
, ~4 R# C" l6 u3 S( p+ Y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& R2 ?' i5 u+ {
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 v" m0 g( u' ^$ U2 s' E
A:en papillote.  法语自己理解( e! J1 I; T; w: q$ D/ X% Q
17。Wing or Club is considered a  E7 {/ V; K4 U8 X7 `% C9 s
翼和CLUB 被看做是一种...6 x& Q4 {7 `' H/ K0 k2 T+ u: g5 [2 d
A:Bone- In Cut     带骨切* q- G, q# @1 }1 p5 B& I/ l
18。New York is considered a   纽约牛扒被看做是一种9 u. a: _9 _+ N) j! f# R
A:Boneless Cut     无骨切
" ?' x9 c3 M  E' Y# O! |19.In general, a court bouillon for freshwater fish will contain
) p* {; z- Z/ L* m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 V; d9 A$ c( s0 v: UA:the same amount of seasonings and herbs as a bouillon for saltwater fish.# ]! v* q! s& r& o, @6 s
和做海水鱼同样数量的调味料和香料
. r$ Z$ ?/ y4 _' c% F! N; g* _20.Anise is very similar in flavor and appearance to
  a6 a  c& f( Q+ z1 t* S八角和下面的那种原料有相同的味道- r) t# B, @  W9 c
A:fennel  茴香
* q. b/ X. `1 g4 J+ N1 N21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ ]) p  Z1 U6 w7 q6 z下面那种原料更像大葱且有平面的叶子
8 U: p% h5 `; M9 K% U! \A LEEKS  似蒜葱 (这边人叫京葱)9 f6 e4 {; I  N
22.Which of the following cutting shapes refers to a small dice( j* R5 c& G8 Y' _0 v/ m; [
下面那种刀切形状指的是很小的粒(末)
( `' ?1 d1 g% t# Y, gA:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 \5 {. k/ @* V* W. s: f
23.Oil is added to the water for boiling pasta in order to' ~5 Y! n, r" T* D
向煮沸的pasta (意大利空心粉 )中加油是为了% m' O5 {2 Z& @# p1 a! j
A:prevent the pasta from sticking and to minimize foaming action." N. C& I. `/ N/ P0 \, g
防止面条黏合并降低发泡。) ^% v, R7 P3 w) d5 Y. q3 T
24.Which pasta dish features pine nuts and basil?- Z8 ^8 v3 r2 X
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* e& E8 P) e( ?! x# [8 NA:Pesto.一种绿色的意大利面酱
4 V+ X. j* }. b& q  uhttp://www.tianya.cn/techforum/content/96/563836.shtml# I7 Q& T, R  ^" ^
8 N/ Y. G! |4 e* b: v6 E
25.Which of the following is a spring vegetable similar to spinach?
; [' M% ?; T' W  @下列哪项是一个春天的蔬菜类似于菠菜?5 `; j& x' D! `3 [: d! K  e: W
A:Sorrel. 酢浆草。
- u! X' a9 p- d% B+ Y7 yhttp://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:
: {7 N9 O% L) ^1 _' b哪位厨师最早带来高水准浮夸的美食
4 Z* A- a; o( F4 Y9 sAAntonin Carême 人名 安东尼·卡罗美
9 r: Y* g. Q' e- ~1 C/ _* @) k. W5 ^; D4 e. ~  O
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" L  @6 U  B3 U# y# x1 S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& d$ X! y0 q9 i' h
A:Cast-iron stoves         壁炉& B/ U: A  I5 G' H1 }! O
http://www.usstove.com/products.php?id=6
' ]  G5 T2 M5 e4 r, u# g" D! {
) f" B; P) ?/ \! [# ~28.The French term used to describe the roundsman, or swing cook, is:% o9 ]' Z5 o: U* Z7 u
法国术语,用来描述roundsman,或摇摆厨师是:- A: q& x" M3 k- ?/ ]) U' a5 i
A:Tournant   图尔南
( B( A- p0 o. t; d; M* Z6 c9 K- S8 _4 s' d5 @
29.Another term for the wine steward is:7 y: u2 K2 j' _" B- r! I& U; {
葡萄酒侍酒师的另一个术语是:
6 N3 h8 M3 x3 q* y8 |* S. f6 l1 wA: Sommelier 侍酒师
  a4 p  s% \' ]1 y7 g- X7 ~
5 i$ N- f% ]: l) D0 W! S4 Z9 D30.Molds, yeasts and fungi are examples of a:
7 y8 h8 L7 G4 o( x9 e7 S/ D霉菌,酵母菌和真菌是一个神马例子1 T& G1 G) ?) F/ I6 ?
A:Biological hazard 生物危害
2 W* h0 _/ p' _2 o: X" q0 V6 |! A0 v. }3 ^8 [6 K+ f1 [, b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 `0 z) M/ c9 K* \
根据加拿大食品检验局,食品的危险温度区在多少之间:
! u4 U$ G6 f1 Z7 JA:40° and 140°F (4–60°C)     4-60度3 {! O! K) q6 m5 r( `/ A& h% i( x

! C6 j4 h' t, e& [( w32.All bacteria need the following for survival:
3 T5 @( g, D% }1 n" n+ D, v  F8 Z所有细菌生存需要以下哪些内容:
* W. A+ ~+ b! w6 w( PA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  N! r6 r; r% Z, {9 N% j
, D5 ~& G+ E* L5 C33.Which of the following correctly represent critical control points in a HACCP system?
, D: r! X: k0 m以下哪项正确表示了HACCP体系的关键控制点?# i/ W$ D8 k3 Y/ W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 j/ f& |3 {. }; D3 M9 \6 t3 W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, \( I$ d5 i" F6 {+ n- \1 e7 a" K9 \! j8 ?! y* r
34.Which of the following is not an example of a carbohydrate?% L0 ?5 L: A  G+ c; W/ L
下列哪一个不是碳水化合物的例子?
. g* b6 m6 J1 |+ T0 CA:Essential nutrients 必需的营养物质
6 g8 X1 {$ ^  O- R6 L4 K0 k5 Y! k' H7 o9 K& I% W7 [
35.The process by which a liquid fat is made solid is called:0 V& j# V/ w$ [. T6 `5 b
液体脂肪做成固体这个过程叫什么; T* L5 B: R7 U7 |
A:Hydrogenation  氢化
3 r9 T7 F: H0 {! E# m1 n8 \) [9 v  s1 {8 ]2 j* F# J
36.Which of the following is not an example of a fat substitute?1 x& P3 v, B' W9 Q
下列哪项不是脂肪替代品的一个例子
' b) X3 O) g& U/ m. n9 ^A:Acesulfame K  安赛蜜K表
  V4 F5 J  k( V% \' @$ w
" M) _% K8 }- I7 b- y+ [- G; Y37.Health Canada requires that a product labelled "fat free" contain:
( M1 b6 Y2 \( M# m  l加拿大卫生部要求的产品标有“不含脂肪“包括:
% |  y7 |: a$ n' V" s2 PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* y" c$ I, ^6 n$ |* v' _9 Z; D' Q- c. H2 {$ _: ~' J/ m- p
38.Which of the following is not a problem associated with converting recipes?
5 ^* q' K4 M9 L" f6 W" E% A下列哪项是不相关联的转换配方问题?1 [# v- [& R5 A/ z' f$ C
A:Unit cost 单位成本- P% k1 U9 p/ B2 {  a

* C$ W" y: |! \1 Y& H39.The condition or cost of an item as it is purchased from the supplier is called:
- h5 e4 K3 f9 I8 ?  J2 T- N从供应商采购的物品的品质或成本叫什么% K- r5 V; Z& E3 i" r6 V5 f
A:As-purchased cost 购买的费用
7 n: O% w% T% h; a; [( }/ S8 X* m" ]4 L
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  J( d6 h/ C0 Y3 h5 j0 E. U2 ]# R在新货到来之前用于日常所求的必要库存量叫什么
2 U# j, _7 G4 H2 A2 cA:Parstock 基本日常最低库存
# i* \% J, i0 Q8 p4 h0 {/ ?7 ?: x: Q1 G" x8 H4 m
41.Which of the following abbreviations is used to describe the proper rotation of stock?6 j' H$ H. F- y+ S: r) B2 c: K
下面那个缩写是用来表明正常库存流程?
( ]/ x* k" @6 t/ b, WA:FIFO=FIRST IN FIRST OUT 先进先出
, Y6 T' W3 N# I; I1 @9 ~: q6 b. f8 [5 E2 L7 J
42.Which of the following knives is used to turn vegetables?* P/ e4 s! i9 U/ d6 a
下面的那把刀是用来打开蔬菜吗?
5 F: Z, w3 F* gA:Bird's beak knife   鸟嘴刀& F; ?: Y0 D/ ~8 L0 v- s" c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" s9 r: f# T# b+ l; T/ b

! B, O! X$ p, b0 T, W1 f43.What is an instant-read thermometer best used for?6 A* o5 p5 Z9 {% j. K1 X, f+ n: K
即时读温度计最好用于那方面?3 S" B, g' D& l# [' p  }
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 H0 X& ?0 `8 l% X; O5 ~4 V

/ E% ]; ?$ ^) S9 y1 A( V. v9 E9 X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! \$ I8 g  F) m) {下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 j: ^8 H4 Z7 d2 S5 z/ `$ pA:Cast iron 铸铁6 y* f) D  g0 k0 C: @0 ]

6 i6 v( p% o, n3 N1 E! k  _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 @8 E% ]% x0 T$ v# s+ a哪件装备下面有一个可移动的碗和一个S形叶片?( l: f' U: y' B' _! u% O% k4 I/ w
A:Food processor 食品加工机% S8 X2 k, `  j# Z6 a' @4 H
http://www.google.com.hk/search? ... iw=1263&bih=572& t& _+ y2 N, h, G; H* H
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46.Which of the following is not a rule for knife safety?5 ^: c! r. {- H  O! x
下列哪项不是用刀的安全规则?
" g/ }) |" ?& y" `* _5 T1 zA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 h: Q. Z& `; ]. i# t8 y8 S9 K0 f5 u- t( h4 o7 j
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 d3 a/ o( _7 o6 `0 }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% N. y! @& F. d! P0 eA:RondellES
& q+ |' F  [: c  ^8 shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% D, ^7 b& o  k& }, H& m3 _  b# U* ]

  n! \7 [# u  D2 S3 u48.Which of the following is a diced cut used to garnish soups?3 O# @$ l' b7 K0 a
下列哪项是切成小方块用于汤的装饰?% H, L( l8 v+ p; w7 d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 X2 o: H( ]( K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 e+ c+ \! t* S+ {- g  r' |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!!——
* b* I. _9 ~& oA:Gaufrette
9 q, p" E$ Q2 N9 J3 a. @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ T  ]3 ^/ N0 t- Q( r8 `6 r4 Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  O3 S9 N% B& T2 q' A" T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 l1 f3 _! d, ~* s/ A5 m1 [5 r, m9 k5 {- y# f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 k3 F: r8 M  x% Q5 |! 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)
5 m2 o( U: J7 |* _! eA:Cilantro 胡荽叶 香菜4 O8 ?0 ]! W" G( J" h5 Z) Q; F8 w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ J+ ^9 U9 c) g! ~5 n
3 B) @* V" v+ B1 }4 n
60.Allspice is made from:/ q( S* u2 A2 k1 E3 ?) d
多香果,  多香果香料是什么  Y% R' `, y6 {7 M' G0 T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 O) g  o( Q5 s% D8 m; |
A:A dried berry 干浆果
3 N4 c6 F( f& \4 B, {' `5 L% S/ @  h% a0 A8 Q5 v( U
61.Which of the following are used to make a sachet d'épices?9 N' Z2 v. ~, [" S* G$ M' ?
下列哪些是用来做香包德épices?
0 G5 T. Z: H) Ehttp://www.sachetcatering.com/
7 `& F2 Z# u; J5 @5 SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, y# t8 z1 y% \0 m2 _, ~5 o$ y! o) s4 A% }* {% S! Z/ C8 R
62.Which of the following condiments are not soy based?
1 ?1 o( S9 l8 C* p7 K  H# b2 B6 e下列哪项不是酱油调味品的?% g9 ^% A* L5 W' l6 ^2 s( e
A:Wasabi 日本辣根
9 @% H% [  u. _& S% r+ e' ?6 Y( y2 r/ C9 @. f" @
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, P# ?) I1 x& y3 B, x5 _
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:8 C1 j: R  {/ z1 ~2 x
A:Pasteurization  巴氏杀菌" Y( {; ]( P3 v$ N7 J
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ J3 E, \" k% F$ z$ @
下列哪个步骤是不是正确的蛋清搅打程序?
% D$ A* E/ I+ k/ B- G' jA:Allow to rest before use. 允许休息后方可使用。3 G1 e" q9 O) U  n  I5 K

3 u& A( Q3 f( k$ S65.The weight of a large egg is between:一个大鸡蛋重量介于:6 p# k* V2 F5 h; j' |( a
A:56g and 63g 56克和63克( p- f& C$ R0 _7 N3 [! A; L

  X8 Y' z! m% \' i' U3 M# M66.Evaporated milk is a concentrated milk that is produced by removing) R: J# c5 u, a$ ~# j+ b
炼乳是一种浓缩牛奶 是去除什么做的( D' ~0 g6 }' n0 `  d8 i6 j' Y
A:60% of the water 60%的水) ]- ^7 ]# h9 X- D( |
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67.A method of cooking that transfers heat through a liquid or gas is:0 l8 r4 O) ^! l; Q# P; t/ `
一种烹饪方法,通过转移液体或气体是:- G( e4 A, O0 T  a
A:Convection 对流8 z" I3 ]8 S: A" L6 O/ ^. v: E0 F
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68.The cooking of starches is known as  烹调的淀粉被称为1 n% ~6 s% e  J1 L7 ?
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?
' y6 k+ _8 L) M# L  o! nA:Braising 烤
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! V2 I+ Y: A3 W70.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:5 u+ o4 c/ u& [$ m" L4 Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理$ z- ^4 Q: q0 f7 h

# l) j. ^5 G' ]# e$ q8 |' v71.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 \6 {, q* C* w* N
A:Fumet 原汁+ l. \0 f: }" L

2 j( @: p! _8 s72.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) ]2 y8 P. l& I8 {  M7 r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& l4 i5 t: ]: J' @
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73.Which of the following is a principle not used in stock making?* b' l1 {. e5 B, o* N+ B
下列哪一项不是用于制造高汤(低汤)的原则?- G) r6 v2 E0 E) m$ g) Q
A:Start the stock in hot water.开始在热水中操作
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2 k& B0 f! D- e4 S8 R74.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
) S  P4 Q# n$ P; e5 ]2 l9 R$ s7 HA:Remouillage 法语熬汤
. c* x" m2 m. k6 u" n( A* Z5 bhttp://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
以后陆续在QQ群空间更新。
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加油!
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