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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。
5 Y6 u( i- m, L9 k: w2 C. P3 B9 x! W' U& ]4 U+ |( [+ T
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。/ q5 ?% ~! Z# u
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" Z# I: ^( {: X; O; r& J
1.Which of the following methods should be used to determine doneness in a New York steak?
* F! A) G$ k* A' m  t+ J$ ?% ]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)
1 s8 `; D$ c6 RA: pressure touch. 压力触摸
9 Z* [0 f1 K+ o2 I- l! N8 \# o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. [: R) C( M; K3 G' h6 R5 Q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7 ^' _" N5 m: K2 V1 b
A: acid  食用酸5 n9 Y: b( s' `( n1 L0 b/ I
3.Vegetables are major sources of which of the following nutrients?
' n& C7 B, w# e8 x/ W+ q蔬菜中包含的主要营养有哪些$ V  _& W, l6 Y+ h9 g
A:vitamins and minerals. 维生素和矿物质。* z: }. i4 e9 l* Y
4.Cauliflower is commonly served with
* f* L" E3 Y" k$ A2 B: X花椰菜(菜花)最常见和那种酱汁搭配* H5 o; z* R  |
A:Mornay sauce. 奶油蛋黄沙司
3 D  _, u0 z4 }; g" Q5 ~7 M( p5.Which combinations of products are found in pie dough?
) f' a' N1 c  i0 a) I  z! v下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ Y7 d. b+ b9 W" y* r7 XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! D0 u, L9 l1 Q
6The French term for mussels is 法国语青口(海红)叫什么
5 f0 x' l8 a' I6 S1 L$ t5 f+ `0 f* xA:moules.法语青口,海红1 c. x/ L' o, s. `
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. M$ T  L9 E4 e  [) xA:faintly fishy. 稍微有点似鱼味
  J% \  w# X0 L& }& ?$ k' S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 x  [6 j* p1 r' ~  ZA:2 days. 2天
2 q% e+ [% H- y9.What are the principle ingredients in ratatouille?
! [( y1 i1 `/ u8 x: e- [8 T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), r$ d( [1 n0 i. C2 b
A:Zucchini, eggplant, green peppers, onions and tomatoes# j" d) `6 w+ A& {) {- T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: J' ~$ P9 l3 ?% p) [10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. ^$ A1 R% `+ s9 Y- A8 b0 {% V
A:cook food in quantities that will be used up within 20 to 30 minutes.% p1 F- Q% `$ L* h( k
大批量烹煮食物要在20到30分钟内
4 @5 d. t' N; n& f11.What person has the authority to issue a Health Permit?) S  d5 P1 T5 X! `$ q+ `
谁有资格颁发健康证(卫生证)。8 b( d! F! q+ @# @3 R$ B
A:Medical Health Officer.
% |- ~/ Q* u9 C1 U8 d医疗卫生官员。, E2 _! [3 q0 n) R
12.For what period of time is the health permit valid?1 ]. c! u9 G/ y6 ~% N. ^6 L
健康证的有效时间是多久?" o5 i8 g6 S+ h" }) P% P2 m' r
A:12 months.12个月
+ ^! Z& h& w/ A' h" a13.In the area where food and drink is prepared, the ventilation system must be able to change the air
. F# Q# w( l5 A: b* b在食物和饮料准备区,通风系统换气的标准时什么/ Q+ c7 @( F4 ?
A:08 times each hour. 每小时8次6 C" ?& E/ J7 K) W: A
14。The minimum temperature for manual dishwashing in the wash sink is
4 h( `( H- g6 q手工洗碗,洗碗池的水温最低多少度?& `' V- t: [9 a% t
A:110 degrees F (43 degrees C). 43度
# h) l/ W* [& m# U4 c# v/ V3 U15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ u6 {8 C8 @, K" ^6 R- o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 l' C  m, b% m+ }  I- A2 |6 J$ o
A:180 degrees F (82 degrees C).  82度2 w" g6 [" |+ n
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 b  v7 _) n* }" ^. O4 e
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 p8 |; u) y7 L  C6 Y
A:en papillote.  法语自己理解
2 ~* v6 _/ ?9 ^. f17。Wing or Club is considered a
1 c+ ~2 S7 ^6 E1 o$ A翼和CLUB 被看做是一种...
. {1 _& K2 c: kA:Bone- In Cut     带骨切
6 n; s# P  s* e- g3 k18。New York is considered a   纽约牛扒被看做是一种/ [4 P) g( A" Q- P; k& ^- A
A:Boneless Cut     无骨切5 B5 ]. j7 e! l9 ]1 x% B* c% n
19.In general, a court bouillon for freshwater fish will contain7 y2 A+ S% x  I; A$ [! x2 j
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5 z+ s" M: u+ f& g6 ~
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! z! Q; h8 }2 b( D和做海水鱼同样数量的调味料和香料
$ P' J" y) I$ C5 h$ p20.Anise is very similar in flavor and appearance to
5 B& }; U! Y1 p$ `6 k* T八角和下面的那种原料有相同的味道/ k; J2 A* H  b" N
A:fennel  茴香
, X% Q8 j/ s4 w: O: U; D* y6 ~21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 p( }+ e' @* K: C( _* K) t
下面那种原料更像大葱且有平面的叶子3 j; F3 d" V( z
A LEEKS  似蒜葱 (这边人叫京葱)6 R8 I: w& {: C. S
22.Which of the following cutting shapes refers to a small dice
7 ?, H* f2 `. Z( I4 E下面那种刀切形状指的是很小的粒(末): X: V5 g, Z* Y+ `- D4 g
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 H0 a+ O: [9 b$ I9 p' ^5 _5 z
23.Oil is added to the water for boiling pasta in order to
2 E( O3 Z$ ]; z向煮沸的pasta (意大利空心粉 )中加油是为了0 m5 a, b. X3 p" ^6 g7 H1 c
A:prevent the pasta from sticking and to minimize foaming action.
& X8 u; Y8 A. p9 b1 g4 l9 O* A+ ]防止面条黏合并降低发泡。
: s/ I* l0 {" \$ l6 e. W0 ^9 ]" C24.Which pasta dish features pine nuts and basil?& P, `  z# @. K$ J4 ~' O9 g
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 {$ F8 z/ e8 p, E4 h. K
A:Pesto.一种绿色的意大利面酱
" s% Z& i( k! o/ g% ehttp://www.tianya.cn/techforum/content/96/563836.shtml* S0 M% B$ b+ t* Z
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25.Which of the following is a spring vegetable similar to spinach?
' K; [% l4 b* F7 C下列哪项是一个春天的蔬菜类似于菠菜?
: l1 K* \; H9 ]$ v, XA:Sorrel. 酢浆草。( U; S0 l( a' v. {! z: V0 G8 k
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:4 k6 M2 P- f" a4 A3 S8 A
哪位厨师最早带来高水准浮夸的美食# U8 }( ?' A* @6 |7 D
AAntonin Carême 人名 安东尼·卡罗美% a8 d; E8 J9 x0 s5 Z3 m4 a

" Q6 w0 s. N% V2 h. b7 V3 w5 }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* a; A; ?. u( A* C" Y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# U. L3 p8 [" j( j; R: }" B% lA:Cast-iron stoves         壁炉: ~% c. }, L' i, b
http://www.usstove.com/products.php?id=6( y& a7 r0 i, @# a; n/ d
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28.The French term used to describe the roundsman, or swing cook, is:
, Y+ h* [% [% f: x. c2 I% K法国术语,用来描述roundsman,或摇摆厨师是:
4 V% E  H: B  m+ KA:Tournant   图尔南
1 V& N7 E. }6 y- X) ]2 F, t8 ~" a. [0 k1 b9 ?$ {; \
29.Another term for the wine steward is:
$ x) m" O0 L& T% t  ?4 R葡萄酒侍酒师的另一个术语是:
. s" `7 `6 D4 v$ sA: Sommelier 侍酒师
3 o. v! b' r- q& a# p
3 L7 t! s& ]9 m( L8 V30.Molds, yeasts and fungi are examples of a:& D" ~2 A& c# Y* a0 ^
霉菌,酵母菌和真菌是一个神马例子
1 P* J, T; v# D! LA:Biological hazard 生物危害' e7 ]& _+ W* s6 X

- d' F8 k) W6 ?' v- P3 O6 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' p- D" R9 `1 Z; x  a# j
根据加拿大食品检验局,食品的危险温度区在多少之间:
' V8 g9 P2 V2 [* D; FA:40° and 140°F (4–60°C)     4-60度
# W4 n+ z5 o8 l" Z6 T
! s; C0 Z0 h# V* L7 n32.All bacteria need the following for survival:
: s9 f5 ]9 g8 j/ ]* P所有细菌生存需要以下哪些内容:7 u  w' c2 }7 R+ _/ B) _/ _! @  V: g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; O( D$ t& S, F7 ^5 m( s1 T! K

* F5 ]! [- J# G# z# T6 d, O7 |4 K33.Which of the following correctly represent critical control points in a HACCP system?
4 ~4 P. n: O2 {: ~以下哪项正确表示了HACCP体系的关键控制点?
, O0 M/ `2 Z3 Z+ [% zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 G2 F8 d7 }( i( M' I  E3 t食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ S1 \8 O9 n5 k. D/ {# I, d% R- w! E0 L0 G" Y7 x( t
34.Which of the following is not an example of a carbohydrate?
! ]+ m* {/ W) |7 L% C3 u2 r下列哪一个不是碳水化合物的例子?$ F5 q! |) n  b, _% o2 W# e
A:Essential nutrients 必需的营养物质; f8 W3 ]9 v) O: F5 a
  _2 \3 @1 i0 K; ^4 ?+ c
35.The process by which a liquid fat is made solid is called:
8 t3 ?# K1 F) [. l9 v* f液体脂肪做成固体这个过程叫什么8 f* y6 k& j( f5 \) H. u
A:Hydrogenation  氢化
6 |% D" V7 S  v- \, B- S! o3 k0 q+ i2 F* M& b' U) h0 M7 G
36.Which of the following is not an example of a fat substitute?, L" I9 c; c6 t* N3 I/ y) Q" h* I
下列哪项不是脂肪替代品的一个例子& y! H7 d% a+ X" J+ F
A:Acesulfame K  安赛蜜K表" b! l+ t7 |( ^# s
9 ~% c0 C. V7 B5 V" V
37.Health Canada requires that a product labelled "fat free" contain:
; W& R8 Q# T2 i$ C7 ^' d  s加拿大卫生部要求的产品标有“不含脂肪“包括:1 r# w2 _8 f7 v- J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! `3 V7 C# m' X9 v$ M5 X! }
6 w& S) O& |! t
38.Which of the following is not a problem associated with converting recipes?/ V: K* |/ D' t! Q" I
下列哪项是不相关联的转换配方问题?
' K4 I# `* c0 B, c* B2 R4 I2 PA:Unit cost 单位成本
1 O1 L# f( G: m% z( W) M! f8 P+ B2 X- N
39.The condition or cost of an item as it is purchased from the supplier is called:
1 C4 B6 o8 W# U( }8 g8 w- A从供应商采购的物品的品质或成本叫什么
/ r4 |: g+ X: E1 D" d' s* E) I0 `A:As-purchased cost 购买的费用4 J+ `, o' W) _/ }" E5 J; B
$ t) i: E7 S* @* h" R+ }- M2 t
40.The amount of stock necessary to cover operating needs between deliveries is known as:
' N! q; m2 z/ Y. \" W0 m9 B. C在新货到来之前用于日常所求的必要库存量叫什么
% ~7 k* n0 D1 SA:Parstock 基本日常最低库存
# x2 h) E. z* I8 L& x" m
0 a- O. F, _. b8 ?& z" l* @, n, M" O41.Which of the following abbreviations is used to describe the proper rotation of stock?0 ~2 L; ]8 d6 Z6 ~3 B
下面那个缩写是用来表明正常库存流程?
2 R3 t% B, j" }3 s1 OA:FIFO=FIRST IN FIRST OUT 先进先出
% m7 b6 q" |; q8 @3 Y7 m. Y. c4 S  ?: {9 A1 H
42.Which of the following knives is used to turn vegetables?
, p' w) g/ X5 ?, I/ Z" E7 C' O下面的那把刀是用来打开蔬菜吗?0 S' C" R0 N; P2 I3 @
A:Bird's beak knife   鸟嘴刀: C, s0 U+ F; e# c0 G' e8 P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# w+ b0 i5 f8 a( p% C7 o' `
1 W$ E2 e4 Y, L, C9 f* C( p  s43.What is an instant-read thermometer best used for?
& ^" c0 K- T7 K- s0 P+ _( U即时读温度计最好用于那方面?
: P2 c) [2 f8 _1 c* V! E  d& y% WA:Checking the internal temperature of a roast 检查被考物品的内部温度
6 U( @1 b- {% I/ [
! V4 K. B6 b; u% A/ j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ e- S4 \/ D3 t; [$ y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: b1 x3 M6 g* C9 {' n! eA:Cast iron 铸铁
  J5 a; V% S* z( A/ m  X' |6 ~  z! Q3 j5 i; t0 S% `
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ T$ Z6 G+ V; Y( {( l' @- X: D7 O
哪件装备下面有一个可移动的碗和一个S形叶片?; T- ^4 t6 N4 M5 V" @6 Z- ]; [+ W
A:Food processor 食品加工机7 B9 b/ ?& R: p$ }
http://www.google.com.hk/search? ... iw=1263&bih=572
/ i4 M( I" R" z* m
: Y6 p- U! a2 R46.Which of the following is not a rule for knife safety?
. g; O* O. P) E下列哪项不是用刀的安全规则?0 k9 ]3 ]1 V- C) G  U! @1 A( k: Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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' n5 N, H4 P. R/ Q, I  T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ N& Y0 ~7 a; @2 n; R* ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 a1 s  z; m7 B- L7 z& F
A:RondellES 4 Y9 N5 _% Y# X0 I: u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# A* [! l2 p) R* s6 o
$ `/ C& V* F# m! P7 c$ J7 @
48.Which of the following is a diced cut used to garnish soups?
0 ^- ]. r9 \9 f# P6 X下列哪项是切成小方块用于汤的装饰?
' M( F+ p8 _% Y5 p/ d" D+ ]- e5 X3 |7 OA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- J: F& T/ d; O2 ?+ \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 O1 x& I0 {/ i- j" u$ g. \! 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!!——# {1 X. E. x! D
A:Gaufrette # L3 T1 N1 e" L4 @& T9 F& a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 ?& K3 E/ e! s& D5 B/ s$ b) rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) `' i( v! H8 c4 ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 ~: t. v3 r4 ?" _% N$ z3 v3 D5 P9 ~8 I5 W
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& O& ~  l/ S& n2 S+ b9 K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)
1 L& U0 h* ~: ]A:Cilantro 胡荽叶 香菜
/ N6 s+ W! r; ^" F5 s0 w2 L4 Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:& g; Z0 O$ g0 z2 j: D: L
多香果,  多香果香料是什么$ n& E6 H/ G/ U- a) ~, X- _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  q- m, R4 o5 j3 g" P/ t  ]' z
A:A dried berry 干浆果
; i5 r; t* o" l1 ?
; e1 v. a  T5 J" v- f: Z. {61.Which of the following are used to make a sachet d'épices?7 ~# x$ J/ h1 \7 B9 t& i  K
下列哪些是用来做香包德épices?; d, t2 j6 f4 V% Z1 _
http://www.sachetcatering.com/
# M3 n2 x$ h+ Z" G' F' ^; [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- }3 G% D/ p/ D% \( a$ y3 V2 t0 h( s4 r: |0 `, T
62.Which of the following condiments are not soy based?3 K7 T* G% g6 J7 C* _
下列哪项不是酱油调味品的?
) t( G1 O$ J8 A: b) o5 W% pA:Wasabi 日本辣根
7 }- N; f) P9 K0 s
! Q; f3 i( J% {1 ?/ v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- ~7 B5 }0 Z. L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:4 @+ M3 I; \6 L; Z5 K0 H( C7 j
A:Pasteurization  巴氏杀菌& F" f& ~0 ^- p& I9 r: `4 ?
" t* g! J  h" _5 O+ a" V
64.Which of the following steps is not the correct procedure for whipping egg whites?
" ]2 _) E$ F( e0 s* z5 G" ?下列哪个步骤是不是正确的蛋清搅打程序?% N/ W0 L% N  W9 |3 C; @
A:Allow to rest before use. 允许休息后方可使用。
2 P( e9 A3 {7 r& c0 W. M! Q: d
) b# @( q: F2 I( L% D! A: X+ s. a65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 m9 u2 G+ }7 w" n8 G* h  p9 YA:56g and 63g 56克和63克( C% F/ A4 ?. z9 S& x2 @

" ^- u8 H" S$ r# l66.Evaporated milk is a concentrated milk that is produced by removing
8 A" \& A  b# j) \) s% Y炼乳是一种浓缩牛奶 是去除什么做的
& A4 k. I8 M; N: c. k3 SA:60% of the water 60%的水
( G4 u- Q# ]) E
0 c/ ]8 }: w9 C& K+ x* H67.A method of cooking that transfers heat through a liquid or gas is:9 x& q" M& Q9 @' [5 z
一种烹饪方法,通过转移液体或气体是:$ S. V/ r6 H0 j3 I% s# C: l
A:Convection 对流
8 P. H9 i" y% w! e! N4 x9 S
+ r3 `' Q+ H2 d/ m/ e9 _& Z+ W3 N68.The cooking of starches is known as  烹调的淀粉被称为
0 s# B- V1 F. P  bA:Gelatinization 糊化6 L; m" }& Q2 K! V4 x7 f% b+ Q" ^: v
. r) `& ~; _* x5 G
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( L4 H, c7 z. `/ G1 n9 q- mA:Braising 烤
$ M+ v9 d4 ^! |3 z8 U6 f6 b) N) b# n6 E- J7 ]& n/ c" V* N1 X
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 j, j9 x$ m) {+ hA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
! |3 _3 \+ \6 d2 L5 Z! b2 h' u2 i
& p2 c1 @/ l/ j3 P+ V7 X- X71.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, ~, `% L3 M/ l& ^( Q. M
A:Fumet 原汁5 N3 N$ n% P6 p8 @
/ u6 v; N5 B* F
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1 x; f4 ]! e1 |2 O8 p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& Y8 N9 n# S; U0 ?
9 V; a! t1 i( Y8 a73.Which of the following is a principle not used in stock making?' T9 n; l- Q% s- a- @( F4 E5 b+ {
下列哪一项不是用于制造高汤(低汤)的原则?
! G7 H" w; G# C: `) hA:Start the stock in hot water.开始在热水中操作* N$ p1 @1 N  ^3 e2 N8 V
, C5 Y2 F/ S2 t$ h- i
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
0 l8 m8 `2 I. `3 R# dA:Remouillage 法语熬汤+ h: J$ L4 `, C2 D: B2 E
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