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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。
0 b. H; |% X" x+ j6 i: u, s6 N+ `* A4 p" Q
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。
6 d$ Z# B6 o$ y4 {+ Q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
  B( r, M8 u$ i2 p4 _9 P1.Which of the following methods should be used to determine doneness in a New York steak?9 w5 q( @8 `/ C" q) i7 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)& l7 ^$ C. X0 R9 f  R1 k
A: pressure touch. 压力触摸# g* e% Y1 A0 \) [5 t$ `/ n: d
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& ]5 D) N1 {9 H* w2 w; 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
8 Y' A" G9 @6 D$ z, l+ UA: acid  食用酸
# B8 |" J# A! B) m. A. K: z% R3.Vegetables are major sources of which of the following nutrients?+ r7 u, Y/ o+ I5 f
蔬菜中包含的主要营养有哪些% D. E& ?% F/ |" k3 a3 r: v
A:vitamins and minerals. 维生素和矿物质。6 }* h1 W' p' u  N/ o5 _2 H* V
4.Cauliflower is commonly served with+ H$ J1 i$ Q0 g& j# J, U1 T
花椰菜(菜花)最常见和那种酱汁搭配; M# V* z  Z3 [0 w/ o5 J0 Z
A:Mornay sauce. 奶油蛋黄沙司6 k% i7 m) C( q3 N9 ]! D9 ^( y
5.Which combinations of products are found in pie dough?
- E; E9 h5 D% N9 ]+ W1 L下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( F) F! g, {4 F7 |4 m: Y) o* @% B5 x
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# h  ]  c$ c1 C0 v& T$ f2 Q
6The French term for mussels is 法国语青口(海红)叫什么
6 R7 c; j4 K. O" [. {+ ^& k0 u8 VA:moules.法语青口,海红4 A% C4 k& G  O, `! {
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) ~5 ?6 c1 Z/ P, c
A:faintly fishy. 稍微有点似鱼味! L8 R% k8 v% u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: O7 l& ~% s- a5 C' |& r
A:2 days. 2天! Q: L7 g: |$ p3 V  H
9.What are the principle ingredients in ratatouille?
. G$ S% E4 J  {. X( u0 {! F炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" z; f3 b- O0 ~. s2 }A:Zucchini, eggplant, green peppers, onions and tomatoes
2 |  U; F1 M$ F0 m  t/ N7 t西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: r3 @/ X0 u- p10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 b* I! T9 S( e! C/ C' t3 }1 c
A:cook food in quantities that will be used up within 20 to 30 minutes.4 b1 Q% T7 W" d9 O1 q# b% o
大批量烹煮食物要在20到30分钟内
! |& H6 Y; X: C2 W6 `11.What person has the authority to issue a Health Permit?
$ U; L' \6 y# `5 e谁有资格颁发健康证(卫生证)。5 I3 a/ Y4 s' ~* R1 i9 _% [8 Z
A:Medical Health Officer.
. d9 x& F$ K5 I  g$ V医疗卫生官员。
: ^* E# ]. a6 Q# t12.For what period of time is the health permit valid?
5 D. q2 A$ ?) B, s4 K3 F2 K" ~健康证的有效时间是多久?( A2 J* ^0 I! G5 S2 F5 {) p% ?0 D
A:12 months.12个月
6 N' y* R; I- U# x- U) ?13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 K, h  ]3 T$ H; J  W在食物和饮料准备区,通风系统换气的标准时什么
' Y, g5 y! }+ O7 uA:08 times each hour. 每小时8次3 S; {' q( D4 v* D" @6 N- v
14。The minimum temperature for manual dishwashing in the wash sink is
& H' n9 @0 k% h2 `6 ]6 S手工洗碗,洗碗池的水温最低多少度?' `# Q) \+ V, G) V, a3 b
A:110 degrees F (43 degrees C). 43度. ]" k" `: {, {+ L/ i
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* m/ h6 J' R' l+ ^* v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* ~2 f/ Y& F4 AA:180 degrees F (82 degrees C).  82度' G3 N$ d6 k, J) {* `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ t' T) k) q0 O1 _7 n用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. D* f. W3 N5 M7 D* JA:en papillote.  法语自己理解
; D! u& s$ _% e3 m$ J17。Wing or Club is considered a
: |. N2 P, [) F  L& \3 L翼和CLUB 被看做是一种...& U; ]& E. \- r# x
A:Bone- In Cut     带骨切" q% N# x* d7 J* p6 f9 Z9 E
18。New York is considered a   纽约牛扒被看做是一种
' G. {+ `* _/ wA:Boneless Cut     无骨切
* R1 C2 {, w/ t/ j19.In general, a court bouillon for freshwater fish will contain
# V  h% Z9 G9 s, `; \3 E$ |, b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
/ D( }' P( z/ c8 r; nA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; C* g: ]# u+ W! N和做海水鱼同样数量的调味料和香料
2 C6 N& {+ Z) Z! `7 |! C, z20.Anise is very similar in flavor and appearance to4 {$ ]  e, S4 M/ J& H: ^' z
八角和下面的那种原料有相同的味道
1 K+ |8 F' U( L. x0 @A:fennel  茴香8 ~4 ?6 y5 i0 x: [) X# G3 Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& Z. T, w+ f5 e7 @0 j
下面那种原料更像大葱且有平面的叶子$ P( O, ]0 F) Y7 Q2 v2 s- V
A LEEKS  似蒜葱 (这边人叫京葱)% c0 J& _" J4 W: l1 q
22.Which of the following cutting shapes refers to a small dice# K3 |. q: ?' ^* W+ Z
下面那种刀切形状指的是很小的粒(末)
  @' b/ U& ]! y% M8 tA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 z& @* o0 |# }
23.Oil is added to the water for boiling pasta in order to* i2 z0 K6 F. ^
向煮沸的pasta (意大利空心粉 )中加油是为了! k3 _% w4 Y( ]$ n6 i
A:prevent the pasta from sticking and to minimize foaming action.
6 P) P' s: O6 O防止面条黏合并降低发泡。
* O$ V3 L  O, A! o5 }0 e3 Z9 D0 F24.Which pasta dish features pine nuts and basil?5 S. z. b  C0 }, H5 V: b4 e" W. a
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" B6 O2 I& W& u6 l: `) h6 {
A:Pesto.一种绿色的意大利面酱
6 |) e3 H1 I' Fhttp://www.tianya.cn/techforum/content/96/563836.shtml" C( T! p* C, c$ \; Z; a5 Q
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25.Which of the following is a spring vegetable similar to spinach?
+ g' S. C5 w. O, d0 t' p$ l下列哪项是一个春天的蔬菜类似于菠菜?
2 A* [, e9 |  g+ {' KA:Sorrel. 酢浆草。
* d3 R  E; L9 H- d( ~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
理袁律师事务所
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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:* U6 e" I. B# \( A7 c4 e
哪位厨师最早带来高水准浮夸的美食
+ B0 T: @: W, Z7 M8 [% XAAntonin Carême 人名 安东尼·卡罗美. E4 j. N/ x! ~5 S) k1 Z& b

: \, e# h6 ?( _, [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" e, Y" k; `3 n+ H% L. q8 [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: k# D% h) z! v" s
A:Cast-iron stoves         壁炉. T1 a+ F4 H$ j
http://www.usstove.com/products.php?id=67 p( Q# U) v. [% |
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28.The French term used to describe the roundsman, or swing cook, is:
3 i+ w# G2 W: c. w法国术语,用来描述roundsman,或摇摆厨师是:" w/ I: y" S' t7 D' {! l  ?8 v  E
A:Tournant   图尔南- |# B# l3 D3 W7 K& M/ B9 v- {
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29.Another term for the wine steward is:& K" F- i. m% t( f
葡萄酒侍酒师的另一个术语是:% W  t1 H  h1 U. H& @6 c2 F$ r
A: Sommelier 侍酒师$ ?7 O- I+ l$ Z. ?2 i
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30.Molds, yeasts and fungi are examples of a:" S0 g2 n7 v; s6 f8 `# ^" r- u! ^4 R
霉菌,酵母菌和真菌是一个神马例子
5 W9 e4 \4 ?8 N3 v- |, q- L$ `' _A:Biological hazard 生物危害7 ^  c" K" |$ f
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# }( |4 B* m6 K4 U8 R( z
根据加拿大食品检验局,食品的危险温度区在多少之间:. H, E  P) N& d* I
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
; w& c" M5 L+ c所有细菌生存需要以下哪些内容:
. q- [4 a; i& D6 C* uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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- V. p; s# E( `3 A* O. v: G33.Which of the following correctly represent critical control points in a HACCP system?
. `6 s0 E4 P+ m# q9 r, D. u以下哪项正确表示了HACCP体系的关键控制点?& G4 N4 ~+ F( [1 K/ M9 V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ s, @. B$ b- F* i; T食谱,接收,储存,准备,烹饪,保温,冷却,再加热: y2 }  @% I( s/ g% p$ l
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34.Which of the following is not an example of a carbohydrate?
4 X% y$ s) ]4 J6 J1 I下列哪一个不是碳水化合物的例子?
0 B2 c# P, Q3 @& L* _$ B" KA:Essential nutrients 必需的营养物质( R& L% W8 y; \7 s: O, I

1 x! J, k! [; a5 Y8 E35.The process by which a liquid fat is made solid is called:
7 o+ z. i+ T9 y液体脂肪做成固体这个过程叫什么7 }8 v, Q; e6 i: j7 f/ ?0 U
A:Hydrogenation  氢化
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- \% d/ o5 m  Z- S' B36.Which of the following is not an example of a fat substitute?
! t1 m1 P5 B( ]/ a. q, A" j) s下列哪项不是脂肪替代品的一个例子
0 }7 Q; V6 E# v. ~/ [, \% IA:Acesulfame K  安赛蜜K表5 Q. y2 W; s2 q  Z: X
8 A+ i, V1 Y5 ?, ^2 _: u$ w
37.Health Canada requires that a product labelled "fat free" contain:& J2 G% `2 F. C4 p3 u5 J
加拿大卫生部要求的产品标有“不含脂肪“包括:/ N' O$ [, D- c% e7 I  f, w" l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 E# W( O4 k( B7 W
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38.Which of the following is not a problem associated with converting recipes?8 z& O3 c5 P+ b8 S# H
下列哪项是不相关联的转换配方问题?
# t% X, a* C( p$ ^$ E" g% |) HA:Unit cost 单位成本
6 m* p1 P1 s1 |5 g1 Z: L2 G' ]% Z- [0 \/ q; `8 t$ X0 p1 G
39.The condition or cost of an item as it is purchased from the supplier is called:3 }/ ]! A' |  G
从供应商采购的物品的品质或成本叫什么( o, `5 Z- n" P+ o1 [; j: @
A:As-purchased cost 购买的费用9 n2 y' M2 e. L. T4 G

" L& ]3 ?5 \  Q: t4 `& y6 i, ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
! }0 H. ]8 ?4 C; L& a/ f. x1 i在新货到来之前用于日常所求的必要库存量叫什么
2 |9 N+ ^: Q* u, q0 QA:Parstock 基本日常最低库存
9 A- E/ Q& P$ c) G- O! S# W
& v: T& H% w/ p4 {41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 k6 R5 n/ n7 X. N+ b+ ~! ?  `下面那个缩写是用来表明正常库存流程?
' P6 ?+ s6 T+ S8 c# v8 eA:FIFO=FIRST IN FIRST OUT 先进先出9 K5 B7 ~0 W9 R/ W3 Z) G3 N+ |* W

4 j* c8 X+ T6 ?5 M2 S+ b42.Which of the following knives is used to turn vegetables?* L9 o7 e3 U8 `8 [
下面的那把刀是用来打开蔬菜吗?3 V# d- [( {7 b* b! m, q
A:Bird's beak knife   鸟嘴刀
5 s/ ?- b8 [! E7 c2 t5 A; f) f* Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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$ s. Y: X, b2 v1 `) \& ?. K43.What is an instant-read thermometer best used for?
' p3 E/ @0 C) T( \$ i" H即时读温度计最好用于那方面?: B$ x6 B0 u- V2 e. q
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 }" G$ u! @! A3 G; I
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* o6 X  T9 n5 |$ P; U  T! S7 T下列哪些金属材料受热均匀,通常用在铁板而且非常重, _8 H) |4 |1 n) c  s: Y% L8 V
A:Cast iron 铸铁; e' x0 k7 ^+ D" g0 v8 h& X
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 P& E% V) T# Q  u2 i3 u, h
哪件装备下面有一个可移动的碗和一个S形叶片?
& [6 H5 y  @: }8 v% f1 j. \" uA:Food processor 食品加工机
% S: Y( _2 X/ S) z# ?6 X) l2 U# _http://www.google.com.hk/search? ... iw=1263&bih=572
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0 \; @( ?- l( S5 t5 c46.Which of the following is not a rule for knife safety?& a' J0 V6 ?, @
下列哪项不是用刀的安全规则?2 U: E; a+ z4 ]3 J8 r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 W) U4 p# n8 O& |! H# l: M
6 ?* |0 `. B/ `. @; M7 ]
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ E/ F" n& C# q5 x% _8 ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! b$ ^1 s. v7 u! V) \
A:RondellES
" O8 e$ l1 ]$ d2 o; uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ Y; s" S/ r  p1 }# H* z4 F  K# d3 A: {! f# B% @! d. g. H/ ~* Q3 n! U
48.Which of the following is a diced cut used to garnish soups?
% z, {' b1 D! B& T' @下列哪项是切成小方块用于汤的装饰?3 v8 e2 v8 F  l
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) e" l6 ~* \8 S3 W% T+ B1 a( j7 d5 M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( P3 a* n! ]/ j3 B0 y, T9 w1 b* i& U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 G5 ^% f* ^3 w1 h' W& {
A:Gaufrette
2 Q' a2 h& _8 s4 Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 X9 A- l$ S) I1 H+ W6 T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 W9 c- U8 W3 C3 hGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) s9 A! ]5 ^- v
% j( J5 m/ k' C( b" C9 B% m& v
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; U' ~9 x, ~3 m% W- v
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)
4 x+ a; ~0 M3 }# mA:Cilantro 胡荽叶 香菜
9 V; `; L! J& mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: f$ E  G! O, M; S/ B; r# A1 @
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60.Allspice is made from:
3 [3 [& W  K7 N2 K) J 多香果,  多香果香料是什么$ n5 q' `1 t7 @- G, b* v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ E2 U9 o+ {1 L7 ~
A:A dried berry 干浆果* D- e# A+ R* t
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61.Which of the following are used to make a sachet d'épices?2 W9 T8 f  b" Y# W! _0 H
下列哪些是用来做香包德épices?/ B3 b  z& H) k* N% f& F4 Y6 j
http://www.sachetcatering.com/
- S' \( V% W  G. HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ |" |% C; S% {& O
- Y* b& ]! h, p6 i0 a62.Which of the following condiments are not soy based?
$ I- c0 Q6 ?  E5 O, r下列哪项不是酱油调味品的?
9 T+ Q7 u) d% g; @A:Wasabi 日本辣根
$ _# Z# X6 ]- x1 l, N* \1 N
( R/ [; _: x  ^0 z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! {; P; m9 s( p0 T1 Q
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:
9 U5 f6 e) W( k0 P8 m4 f7 LA:Pasteurization  巴氏杀菌8 a* y' D# b+ v' Y8 a

: _( t: P- m- B/ f- @& _+ w64.Which of the following steps is not the correct procedure for whipping egg whites?
& F( @9 I+ r1 M7 z8 G+ N- B下列哪个步骤是不是正确的蛋清搅打程序?
# p% P% y7 \+ C( B/ e  i% TA:Allow to rest before use. 允许休息后方可使用。! C" r9 T* a& K2 |$ y6 j, _
8 M  [# Z+ ~1 k9 a; n: b
65.The weight of a large egg is between:一个大鸡蛋重量介于:1 ~, a- O0 O; T
A:56g and 63g 56克和63克
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: b: H# Z  N+ v( M66.Evaporated milk is a concentrated milk that is produced by removing2 m4 k) c8 T) Z) J( Z2 H7 S
炼乳是一种浓缩牛奶 是去除什么做的
6 \6 z7 p& n1 X) H" y3 X+ tA:60% of the water 60%的水6 O! B' Q3 F1 u% R4 c/ B- G& Y8 Y( x

& E( Q; Z5 d, _67.A method of cooking that transfers heat through a liquid or gas is:
4 V1 `: r! j( k& R! Y1 y' ]一种烹饪方法,通过转移液体或气体是:9 _7 w7 U( h: r; P: B
A:Convection 对流5 T2 h9 B1 N4 y! ?4 R: ]
% I% b0 T7 i) u5 w2 I+ u+ C$ G5 q
68.The cooking of starches is known as  烹调的淀粉被称为/ u, n2 V3 u  `! ^  c
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?. P# B# n: ?; S5 U: T3 }. C" z3 W/ o) P
A:Braising 烤
! T: [4 W7 y$ h7 L1 ]
* n! M* b& E# |; s7 @$ f" s70.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:
2 ]0 o% q/ O! r" \$ |1 O! c- z, q" KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 F4 I/ w0 E0 ~4 L

& l* p9 M+ H- ^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 K. N& s( \  Q+ H, N) x
A:Fumet 原汁
0 l% ]" j% x" R( I8 [& H3 \2 B* X- Q2 k* J$ v8 |4 W
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 D6 O* j7 |* J; D# y6 n% b1 FA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 J8 s! X- A6 l: B$ k5 u
! O) r* c1 }7 u# u8 W7 f( }5 O$ r73.Which of the following is a principle not used in stock making?
! [9 [0 G0 L' ]! K$ O0 o下列哪一项不是用于制造高汤(低汤)的原则?9 y; L! S, @+ H# y) t) T; W% G
A:Start the stock in hot water.开始在热水中操作* P+ E9 o3 i/ l7 ~* s, Q

7 x" l% C9 H0 p+ ^# [4 I  S! F74.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% z  u7 v1 w& }) g! @6 {: p
A:Remouillage 法语熬汤
9 o% f$ J9 a& \' h) ^4 yhttp://www.haibao.cn/blog/post/176242.htm
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