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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。* D  H& T. K# [1 n0 x% [" A* t: v
9 @$ k& _2 P, h
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。) q- O' |1 \, p4 H
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
0 k# }+ g2 o1 R1.Which of the following methods should be used to determine doneness in a New York steak?6 T, l0 X( [4 [- a& q
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)
5 g0 `2 `2 @- ^- Y1 E, GA: pressure touch. 压力触摸2 u$ k4 j. U) T0 P4 Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 `) K' [4 Q. n6 `0 J
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
+ v' d& d2 F0 pA: acid  食用酸
8 y  m0 B/ e! W, ]3.Vegetables are major sources of which of the following nutrients?
7 c0 m; o& o' G蔬菜中包含的主要营养有哪些
) e* B0 u! h4 D+ gA:vitamins and minerals. 维生素和矿物质。
) U; K& C& w0 Q9 M9 x& |( c3 X4.Cauliflower is commonly served with
% z) ?6 X% U' o/ c花椰菜(菜花)最常见和那种酱汁搭配+ e9 l% H' f1 {5 J, o# `& \
A:Mornay sauce. 奶油蛋黄沙司
8 O( K3 x1 e5 c5 @8 ^4 d+ ?6 e5.Which combinations of products are found in pie dough?
8 V6 o% C& V' T下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)* q: l7 g8 W+ A. ~  Q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  e0 i1 l8 G; s
6The French term for mussels is 法国语青口(海红)叫什么
& {+ f3 J; A* a  V; Y. N9 ^$ wA:moules.法语青口,海红
5 `) e7 j' u2 V- K6 w7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 a( [5 c# H& v$ O
A:faintly fishy. 稍微有点似鱼味2 s3 S3 V% w, w/ V
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( @7 H% w! J- c/ c) Q8 tA:2 days. 2天' `) K0 I9 F: A) e% `* A+ g- H7 ]
9.What are the principle ingredients in ratatouille? 4 `& h7 m5 O4 `0 Z) U# D
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! i8 t' i9 r! i5 F6 k
A:Zucchini, eggplant, green peppers, onions and tomatoes
! V0 ~* n2 L' R. P$ C西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* ^& U1 N3 s3 V% L2 D* p
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 C$ ^  K# V- Q) _1 W: a6 e6 s5 hA:cook food in quantities that will be used up within 20 to 30 minutes.0 H& i; f7 _4 r- p) n/ S; `( s
大批量烹煮食物要在20到30分钟内
: b' C( i8 o$ ^' x11.What person has the authority to issue a Health Permit?
( y7 {' R' p; L6 O! x" d谁有资格颁发健康证(卫生证)。: F. S5 e* q- V; I7 ], G
A:Medical Health Officer.2 F5 _2 z' s/ p* g3 A9 @, `
医疗卫生官员。
! _% f  v1 K* \' J( _12.For what period of time is the health permit valid?1 n) F2 F. ]9 Y1 `9 J
健康证的有效时间是多久?8 P2 e: P7 Q. N# I. J
A:12 months.12个月
$ D. h( ]  U9 \9 I$ {2 |13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* M! k5 x/ f6 [* r+ B% R在食物和饮料准备区,通风系统换气的标准时什么; i. a7 G2 F8 X' j
A:08 times each hour. 每小时8次* o3 Z' h3 [4 y/ o
14。The minimum temperature for manual dishwashing in the wash sink is0 U2 C9 u* V) [8 I
手工洗碗,洗碗池的水温最低多少度?
& ?' M/ I% W2 `A:110 degrees F (43 degrees C). 43度1 {, j3 g/ M- e0 h& [0 [
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, E5 P$ @0 F1 R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- ~. Q) V: P! rA:180 degrees F (82 degrees C).  82度
' m$ t0 ~& f3 X7 A7 i$ J4 c16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 k( t3 _% I, l6 H7 J用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ q% [9 n' w- Q* u! M* z( y6 gA:en papillote.  法语自己理解
8 e  `  l5 J1 O& O9 `3 P17。Wing or Club is considered a
. K( K. Q' a, O2 {; i: ^/ I  d/ ]9 M翼和CLUB 被看做是一种...
3 g& k& g9 }# UA:Bone- In Cut     带骨切) O0 C+ x0 x' v7 @( ]9 x' P; o
18。New York is considered a   纽约牛扒被看做是一种! f: P5 e: D, q) X, \* E/ @
A:Boneless Cut     无骨切
( Y) V& k! h- p% j% B7 [19.In general, a court bouillon for freshwater fish will contain1 p7 A7 q6 u. t3 T" `1 H, c
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
1 M/ k7 q8 W/ p3 Y4 @A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% l; d# x8 t& ?- }7 M$ {* |和做海水鱼同样数量的调味料和香料
# O1 `, D1 ?! e1 U20.Anise is very similar in flavor and appearance to
/ J" C/ L: O/ B" r八角和下面的那种原料有相同的味道
7 ~$ C* m1 y2 a4 j# N. y5 K( kA:fennel  茴香
1 u4 K; A- J3 G3 O" [  e21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ O! g. p- u' ~2 t  K" n# x0 r, _
下面那种原料更像大葱且有平面的叶子
" ~+ N( {( _% r) h4 a0 y0 j! XA LEEKS  似蒜葱 (这边人叫京葱)% I4 }3 N4 f- Z% u" L% W
22.Which of the following cutting shapes refers to a small dice2 o* p$ x6 `' d* Z
下面那种刀切形状指的是很小的粒(末)
: r( v( h. n2 M. `) t& N7 kA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ T$ k! R" Y& f% W$ ?: u4 E
23.Oil is added to the water for boiling pasta in order to! {* n, X; o3 f. D. d, s
向煮沸的pasta (意大利空心粉 )中加油是为了6 E; E$ t( w# u# H8 G7 y1 b
A:prevent the pasta from sticking and to minimize foaming action.
& B, l3 ^, s7 U防止面条黏合并降低发泡。
0 ?, w- [  f* W$ A8 g9 D5 v) q24.Which pasta dish features pine nuts and basil?6 y3 Y4 w1 C% _) \
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 y. T7 b5 i; J* K4 c- H# A; H
A:Pesto.一种绿色的意大利面酱   f% G3 k/ G" Z% v
http://www.tianya.cn/techforum/content/96/563836.shtml- g# w  q- H; X" ^) X

9 F- B% c* _* [; k2 e, M( s& @25.Which of the following is a spring vegetable similar to spinach?
1 X! {3 U9 K: V% p: X下列哪项是一个春天的蔬菜类似于菠菜?* F, r; P, F, ~* ~, Y- T
A:Sorrel. 酢浆草。7 o" w5 \) o2 N* m4 X# e
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:2 m: v5 @: C1 c, l9 `$ {
哪位厨师最早带来高水准浮夸的美食$ u; B5 q+ ^6 s, x# e/ w* y! g9 N
AAntonin Carême 人名 安东尼·卡罗美7 G6 R1 @/ ?) D
$ Z$ {6 w" @4 ?/ A
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 Z: g, n3 V8 ]+ i/ M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  ~3 _1 U2 B1 T; Q* r; H% Q
A:Cast-iron stoves         壁炉
. V+ k, a1 J8 ]4 Y/ w5 dhttp://www.usstove.com/products.php?id=6
0 t! v: f" O6 ~: u, X! b4 `  b$ m7 ~5 H; ~9 Z9 ?
28.The French term used to describe the roundsman, or swing cook, is:
. H& [. O! i: f$ E; ]  {法国术语,用来描述roundsman,或摇摆厨师是:
# w$ {- }: n* ^- P  R  }/ _( y3 ]A:Tournant   图尔南$ Q* S+ O' T0 K6 K, H  M) X# O
3 z0 O0 ^) Z* i: L
29.Another term for the wine steward is:; e; x9 N" K9 n, ~
葡萄酒侍酒师的另一个术语是:
( Q* Z: k  t6 Z+ m# VA: Sommelier 侍酒师
+ s" O3 z  k2 \$ R$ V
% N/ O, r; Y3 ~/ f2 b; C1 T30.Molds, yeasts and fungi are examples of a:
; ]  F0 {! R; M( q) A霉菌,酵母菌和真菌是一个神马例子% Z2 L3 g% E6 V. I) B: H1 Z: |
A:Biological hazard 生物危害5 T3 U- c& X# G: }% O
6 Z) z( x0 N, V( w: v, A& q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 _3 ~9 r& \; P0 d5 a1 N, K
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ i$ v' G- G1 O: iA:40° and 140°F (4–60°C)     4-60度
" w/ j$ a$ k4 o* d+ }/ E  G
/ ?9 }/ _4 ~* C# _. b# F  m4 I( n32.All bacteria need the following for survival:4 s0 x) d9 |/ p7 ^
所有细菌生存需要以下哪些内容:
% @1 l8 J! ?0 K5 A0 eA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- ]5 L/ ^; N6 ^. a1 n* k; d6 H1 k
' n1 e( f: G- p* O# Q& d
33.Which of the following correctly represent critical control points in a HACCP system?' J6 g% r) u! J4 e
以下哪项正确表示了HACCP体系的关键控制点?, q) A. P! k6 D# {9 S( \5 f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . S( M6 t) }+ g; d. S1 d% `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ c# N8 f& G5 Q! F; l( v5 A# t0 X# C8 s$ ~" r# _, v
34.Which of the following is not an example of a carbohydrate?
( z* X. f0 T$ G下列哪一个不是碳水化合物的例子?
% i+ ?  ^, ]& iA:Essential nutrients 必需的营养物质
& n- C) }7 x7 T5 z
5 a; c, G! t: K2 s/ |& n. v* k35.The process by which a liquid fat is made solid is called:2 x2 r# t1 A) N2 o8 R  e7 E
液体脂肪做成固体这个过程叫什么' m5 c5 R$ X7 ~3 x9 }; d
A:Hydrogenation  氢化
6 J4 @& T2 L: b5 p9 y
9 H& v( i( b% J- [/ n3 l) a8 k36.Which of the following is not an example of a fat substitute?! A/ V% A- Q) W# x
下列哪项不是脂肪替代品的一个例子$ I8 o: C7 `9 _, \2 k0 d  e- N/ w
A:Acesulfame K  安赛蜜K表
" u0 H( u* d- K4 Q/ h; z! W% g4 s. g, A% P2 g; K0 w9 B
37.Health Canada requires that a product labelled "fat free" contain:1 A' o% s( u; o% S: Z0 Y
加拿大卫生部要求的产品标有“不含脂肪“包括:7 r9 [; R$ G) D; Q2 G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 [! E) d9 c" k# q# v) z) Z9 d  s/ V3 e  ]+ X" m, {
38.Which of the following is not a problem associated with converting recipes?- r' Q) L$ O$ Q  e
下列哪项是不相关联的转换配方问题?" i7 {1 u6 [" i8 ~" Z+ [- V
A:Unit cost 单位成本
1 p- F' a# B5 Z; d
: G) y& ?2 W# U7 k  F5 L0 M4 ]39.The condition or cost of an item as it is purchased from the supplier is called:
# w' y2 H  k$ {) D3 c) X  R从供应商采购的物品的品质或成本叫什么
$ D& V: ]! R6 iA:As-purchased cost 购买的费用2 V0 n- O3 {+ @: {6 v% f- T- K. N

2 m% O- f4 T: J) ~" S" Y  N: \( {40.The amount of stock necessary to cover operating needs between deliveries is known as:6 N+ f2 m2 V9 K/ p; o
在新货到来之前用于日常所求的必要库存量叫什么: Z7 ]- H5 T' O# b" m) S
A:Parstock 基本日常最低库存( j2 |7 ~# e, p6 R
8 T( S. E" P: K1 Y5 l
41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 y! W) }7 N8 s6 D) l4 O2 Q8 i下面那个缩写是用来表明正常库存流程?3 ~. P0 o8 G: V: ]
A:FIFO=FIRST IN FIRST OUT 先进先出/ ^$ C8 e& ^3 |9 B& \9 ~
- R4 F, p/ R' N/ L/ e5 [
42.Which of the following knives is used to turn vegetables?8 i' `# g; h* F5 G8 C! H
下面的那把刀是用来打开蔬菜吗?
0 G, h9 G, C* pA:Bird's beak knife   鸟嘴刀  m9 K7 s. Q! r+ i+ ]$ l' ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% V1 g: F5 n( ~# F4 {7 c3 L4 G. Z
43.What is an instant-read thermometer best used for?% M- S- o6 A5 k; S4 J
即时读温度计最好用于那方面?# ~) r. h9 s' X# v. L& n
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 q. l; p* `, A. ?: f# [/ e" k, g3 ~) y, ^2 K& `+ P: u. e
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 x. G8 e) ]$ l% g$ \: N5 R
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 l, p. a. H% ~: u# n" F3 E$ C0 nA:Cast iron 铸铁$ J) X; s( p2 {7 c% Z; {/ f

6 Z3 E+ B+ x8 y# Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. |- P# v( n/ M4 z  S, Q6 Z1 W" G哪件装备下面有一个可移动的碗和一个S形叶片?4 w! P0 j& ?" J$ N: A& M/ S; d
A:Food processor 食品加工机9 ~5 ~& i; m% ~1 O& w
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?2 L7 V' F3 ^' V3 c6 ]( g! _
下列哪项不是用刀的安全规则?/ Q7 C6 T* e/ c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 T5 q, s) J! C: p3 }/ B$ i7 G7 I
* g, X% w/ r! |  p
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! K" n$ r( Z9 }! g  {5 J7 ?$ X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* [% X1 I6 V  a* AA:RondellES / I, p9 L% D8 A1 u+ u9 {, ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 g3 g8 `  X! @* O  J
& x4 S% I& l# x% C, t; ?2 K48.Which of the following is a diced cut used to garnish soups?& V$ d* |) u2 d& D8 [, a, B- G
下列哪项是切成小方块用于汤的装饰?/ s: j& a+ A! N/ q% k+ R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& @0 i- ~) r, {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 G  Y8 R& [* n* X/ t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!!——
2 @# ^  I- y( yA:Gaufrette 8 ]4 o4 D3 k6 ~% T6 D" E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( K& q4 k6 N9 L/ Y8 ?5 s0 n, I' R1 h" `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% Q" y9 D8 O. t7 f$ W* s; V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 c, ~+ s8 |: T$ I' X
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, V* q6 Q" l. |' 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)
9 ]+ u% F$ V1 T5 f/ W: g- T4 hA:Cilantro 胡荽叶 香菜
& h7 l2 f/ M9 X( i) p9 O" @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& E, D/ g, ~: Q/ S, D' {7 D
% }, Y; ]  I' {  W
60.Allspice is made from:) h+ Q5 J) x$ s
多香果,  多香果香料是什么
( D8 Q$ k9 }" N2 w9 ?) ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 x. W$ h/ X* ^
A:A dried berry 干浆果+ _7 T7 j3 Q9 V/ v

3 i) F7 T- ?! H' @3 I# T/ ~( d61.Which of the following are used to make a sachet d'épices?. M4 L4 E0 {0 K, Z3 O% w5 k: i
下列哪些是用来做香包德épices?
& O5 Z  H% G. l" Jhttp://www.sachetcatering.com/
9 B( a5 Z" {, H) ^. Z) cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 G! K: x! Q  {- u& W9 z# E
/ ~; f) n9 t, G( o5 G
62.Which of the following condiments are not soy based?: D) E$ N5 J8 u3 K/ Q
下列哪项不是酱油调味品的?' U/ O! r5 ^1 V+ @3 ]$ F9 d1 j* U
A:Wasabi 日本辣根
: M6 B* m% o7 e+ s* c3 x+ P" U8 P4 `$ r4 N; `& |7 ]
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( B5 A/ r" `; ]: S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:- Q6 B# S9 v% a
A:Pasteurization  巴氏杀菌
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. `! f6 z" R/ R64.Which of the following steps is not the correct procedure for whipping egg whites?
# R, l: O$ N- _. A! W6 _- l* I% m下列哪个步骤是不是正确的蛋清搅打程序?- n) n" U1 [1 S5 U4 y
A:Allow to rest before use. 允许休息后方可使用。% e$ D5 h- W0 B+ m' i5 g

$ X' l0 c9 i0 _, M/ m, r8 e65.The weight of a large egg is between:一个大鸡蛋重量介于:4 w# ?  g0 W  l7 ]1 n% n7 W
A:56g and 63g 56克和63克
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* A5 J) e  B( Y8 t( D66.Evaporated milk is a concentrated milk that is produced by removing
* o, \8 t/ G5 E' ]( z炼乳是一种浓缩牛奶 是去除什么做的) N/ e5 s) v, s
A:60% of the water 60%的水- u: M( R9 D4 l0 \; [, Z3 z4 L

0 M! i  x/ a* F' L% X; w7 Y2 O67.A method of cooking that transfers heat through a liquid or gas is:& D9 h  A' K, r2 z+ S8 v9 H" Q5 D
一种烹饪方法,通过转移液体或气体是:- r4 T8 g7 C* s0 k2 P* H9 _8 J
A:Convection 对流7 P  o, f5 N; C1 S6 D! X

# c2 ^5 R2 ~3 v1 A1 {- q68.The cooking of starches is known as  烹调的淀粉被称为
' ?2 E4 s4 G5 }, tA:Gelatinization 糊化0 L1 L5 G* ?0 {2 X  N- V3 P
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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?9 V( p9 l; f4 G! B' P2 `1 f
A:Braising 烤; s' O. ?1 F9 w# W3 s3 n
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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:
# a$ L' A) y+ `5 u; DA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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# V7 l5 U( D/ c. E0 l! ?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4 {* \4 v4 ?$ q) i' x  z7 x3 G, x
A:Fumet 原汁
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# y1 i: [  R7 u" j) N72.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$ I( H( z- h0 w- t
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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' n+ ]5 u- y- k* [8 z73.Which of the following is a principle not used in stock making?
3 D) y$ L( K2 l8 F1 e下列哪一项不是用于制造高汤(低汤)的原则?
: p8 v7 I" U. h/ K) j/ d7 J+ RA:Start the stock in hot water.开始在热水中操作2 s4 S- d) h& Z' r1 V# |4 A7 `
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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 T2 K1 E/ e$ b7 Z& JA:Remouillage 法语熬汤
) g! s- j- K( [1 v7 C# c- k- ]http://www.haibao.cn/blog/post/176242.htm
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