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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。
6 X$ s* I& E4 ^! d# N, `* F6 g+ W0 [, g
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。$ j9 @# S  F; `+ m6 ?0 g2 k$ g: g
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
4 }8 C+ e/ U6 @$ k" R6 Q1.Which of the following methods should be used to determine doneness in a New York steak?
( m) Z$ U5 U+ w0 ^% l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), t% `) c2 U+ y6 ~9 P
A: pressure touch. 压力触摸) V0 a( o( c3 |% ]% m
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* Q4 `: X6 S) h3 |" O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 C& v8 I3 x: Y* P4 U# nA: acid  食用酸
" ~* o+ W" I& o- o% C3.Vegetables are major sources of which of the following nutrients?
* p% |" S  ~2 w5 a蔬菜中包含的主要营养有哪些
! W9 G" d' S9 z  @. [A:vitamins and minerals. 维生素和矿物质。6 k2 q( u( N  Y4 f# n
4.Cauliflower is commonly served with2 [. J6 Z; S% a3 J2 v% a7 `
花椰菜(菜花)最常见和那种酱汁搭配
& ]3 R5 W3 A/ _, {% ^3 eA:Mornay sauce. 奶油蛋黄沙司  I3 F0 f) i( S' E* a6 q5 d
5.Which combinations of products are found in pie dough?! W5 h/ I% H) U; W( j0 c$ M' Q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 r' r7 _* ?, a/ P. \A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! a  x% S% a0 O" r/ D' c3 Y6The French term for mussels is 法国语青口(海红)叫什么6 n) ?9 U* H2 A: z
A:moules.法语青口,海红
  R2 N  n9 x7 |# ?4 D7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: o1 R. v# n5 x9 P8 n. e+ lA:faintly fishy. 稍微有点似鱼味
9 O2 f2 o) _7 Q5 L. ^: b8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 D6 ]5 B5 G4 I0 p1 ]) GA:2 days. 2天
% o7 ]- J) x2 @# L) p& o# T9.What are the principle ingredients in ratatouille? * |8 s; U, K$ S- A/ |7 _! O
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) K/ a; R" {; R# s4 z* bA:Zucchini, eggplant, green peppers, onions and tomatoes5 T4 |( p3 k" r5 ^$ f$ c- r7 M
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( \2 C9 l! P3 W3 P2 ^
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( J. d) O( P0 h+ N, I8 ~% ]& z
A:cook food in quantities that will be used up within 20 to 30 minutes.5 |. [9 ~9 O$ ]4 w- y! p0 x
大批量烹煮食物要在20到30分钟内
' K  b& z" ~" j# P0 N9 h11.What person has the authority to issue a Health Permit?
* ]" l9 E, `1 T( s谁有资格颁发健康证(卫生证)。
: ]1 l5 d5 D' D& AA:Medical Health Officer.
4 a0 l2 U! T% h" F. U2 U# P  v. j医疗卫生官员。
! \8 D8 z( B9 d: S$ }1 U12.For what period of time is the health permit valid?+ @& o4 w; Q- m& U. R! Y) O
健康证的有效时间是多久?2 v% m2 g3 K% q. y" S, L% y
A:12 months.12个月
! C' A/ {3 {& ~( I2 Q0 g1 y9 O  a13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" V* V; \# W' |: h/ e5 n' h6 X8 s9 M在食物和饮料准备区,通风系统换气的标准时什么' I  Z# W5 B& P6 Q1 d7 ^( d
A:08 times each hour. 每小时8次
1 {1 z. W! K; q% g* y% b14。The minimum temperature for manual dishwashing in the wash sink is" v! v- l0 M6 L% @7 l( K
手工洗碗,洗碗池的水温最低多少度?# F5 W6 w% g& L7 N- l
A:110 degrees F (43 degrees C). 43度& J+ Y5 S$ z- c" d
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 w, C( V0 d1 s用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 ?/ S+ J; E! w  d) KA:180 degrees F (82 degrees C).  82度
- ~( t# K' n7 k* @7 h1 ]0 {5 D16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 j$ g+ f6 P2 _
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* p- I3 G: t. M8 M+ x+ m$ R; U
A:en papillote.  法语自己理解9 i$ X2 L, N3 C/ Q7 ^* H& A& B
17。Wing or Club is considered a
0 S' [$ E8 T' Z/ c, T# `& w翼和CLUB 被看做是一种...
! O: |9 {" V4 ]A:Bone- In Cut     带骨切3 h6 n; F, O2 D4 x% Z' g* g
18。New York is considered a   纽约牛扒被看做是一种8 l; R8 P5 ]5 `. v; U; `2 U$ D
A:Boneless Cut     无骨切
! Y% L9 P& R5 U9 y. f0 v- n19.In general, a court bouillon for freshwater fish will contain9 d- `+ y, O6 j& A6 Q% e
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6 \3 v% F. ~+ G; U3 s/ Y* E
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 `! X! L4 R" U0 b; l  Q2 Z, ^
和做海水鱼同样数量的调味料和香料( }' K0 B, @+ O8 E3 ]. @# v. ?
20.Anise is very similar in flavor and appearance to7 k2 B# l6 a. A, d8 _0 z* F
八角和下面的那种原料有相同的味道
; x3 |1 l6 s% r: S; t7 TA:fennel  茴香
( H1 l# ~% A, Y$ h+ r9 }, m21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ f- i1 ]' @" f3 r6 t' h
下面那种原料更像大葱且有平面的叶子& @& v0 e+ H) Z: \$ H# f  }; Z
A LEEKS  似蒜葱 (这边人叫京葱)
* w% E5 n/ Z/ O! L7 `. M9 Q22.Which of the following cutting shapes refers to a small dice; z, F8 @+ J5 ?. Y7 g% B
下面那种刀切形状指的是很小的粒(末)
4 V" u, D" c) FA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ N( D' c. I+ A" P23.Oil is added to the water for boiling pasta in order to  C- m2 [( {& W7 X; K) D7 p
向煮沸的pasta (意大利空心粉 )中加油是为了
3 q5 s: j" P: ]7 q% A# P* aA:prevent the pasta from sticking and to minimize foaming action.$ G, Y" z1 G$ [3 C1 d( y, W+ o
防止面条黏合并降低发泡。# M% N0 ?( r8 g' q+ ~- ]8 H0 \
24.Which pasta dish features pine nuts and basil?
2 x  x. H  q" h4 a9 z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 s& s4 c2 X$ N2 JA:Pesto.一种绿色的意大利面酱
# ?, T. f- s1 g# v- l- Chttp://www.tianya.cn/techforum/content/96/563836.shtml7 n; F3 p7 p, E# A) i+ O- r$ B

* ~4 x0 i9 H9 C" g: K/ u8 d7 N25.Which of the following is a spring vegetable similar to spinach?
7 d2 J0 o! K) }; ]4 }下列哪项是一个春天的蔬菜类似于菠菜?
6 u1 B, j, S, E( dA:Sorrel. 酢浆草。
* m7 P4 O1 R" u, C* u7 z+ r+ e: zhttp://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:
4 _! L$ E+ }% t! F3 r. J" b哪位厨师最早带来高水准浮夸的美食
1 ]& b& P) B  M3 Z+ |AAntonin Carême 人名 安东尼·卡罗美& P7 U: w1 N* \. f

$ ?- r9 V2 [! ~6 G% N& Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 U+ }% I+ \8 M2 e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 c9 v( d5 T  \7 aA:Cast-iron stoves         壁炉1 `. d4 o* A4 @, l: n4 I1 G
http://www.usstove.com/products.php?id=6
8 K) e& r' f0 x
6 z9 S" j8 z) o8 A  z28.The French term used to describe the roundsman, or swing cook, is:; N" Y. I9 |' J& c7 ~
法国术语,用来描述roundsman,或摇摆厨师是:" g6 S$ ?* D$ P9 G3 k2 M
A:Tournant   图尔南2 ]6 ^: {3 M: P7 e  Y

5 w0 L( U9 W( O" h- K+ v7 k29.Another term for the wine steward is:
3 b: l4 _8 z4 k- i$ d葡萄酒侍酒师的另一个术语是:
, v* P8 ?) H1 HA: Sommelier 侍酒师
4 p9 F# u  ?8 p1 [
/ [, d, q2 \5 w8 j; h) |+ O30.Molds, yeasts and fungi are examples of a:$ p3 x/ |! o( _3 c3 e9 g2 k
霉菌,酵母菌和真菌是一个神马例子
# P" D' b0 B0 n' Z' R  D# x3 FA:Biological hazard 生物危害
  z' r  M6 q1 d7 X. [9 N9 a
8 C. s6 S, g( M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 [6 n; M% k$ ^3 ^' b& }0 B* W8 M
根据加拿大食品检验局,食品的危险温度区在多少之间:/ W% Z7 n: |6 B* d7 l' j
A:40° and 140°F (4–60°C)     4-60度
! ^6 W1 K( s' i, U2 y8 v1 A
0 V1 W7 G  T3 C" v# Q! s32.All bacteria need the following for survival:7 ?% y  W$ k" U3 F3 d9 J+ A
所有细菌生存需要以下哪些内容:
3 O' S, z& L  WA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# _' {3 \1 H7 ]; o" D+ x
% L3 D4 i8 |  W3 R% G% Z3 S33.Which of the following correctly represent critical control points in a HACCP system?% y/ T: M- |. t: m  u
以下哪项正确表示了HACCP体系的关键控制点?) @5 _1 H3 W' H# v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( C3 t' `' |/ F' s/ o. ^0 z9 b/ _; h: {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; Y3 E) e; {$ ~8 S6 m) I" }) I3 v1 m. t( p3 u
34.Which of the following is not an example of a carbohydrate?1 Q8 y  w9 m2 \( D' C
下列哪一个不是碳水化合物的例子?3 V1 T4 ]0 U. I& M$ J4 W* G
A:Essential nutrients 必需的营养物质" N( b3 F' ~5 \  @9 C
2 ]0 H( \( x( h4 U
35.The process by which a liquid fat is made solid is called:
3 S" u& d% n1 ]' F( [* D液体脂肪做成固体这个过程叫什么0 L" w, v- N" Y3 z# X. z
A:Hydrogenation  氢化
1 O  a: h4 ^2 E7 S; e, ~( y% @& l1 f5 B& W6 B; E$ [0 y
36.Which of the following is not an example of a fat substitute?# H: ^* ^; U" W9 c; B. Q
下列哪项不是脂肪替代品的一个例子
3 V7 {7 ]3 f( J! _A:Acesulfame K  安赛蜜K表2 N$ J9 q8 C( |: Z2 j# X

# ~5 D! Q$ X1 z9 [0 b37.Health Canada requires that a product labelled "fat free" contain:0 W( _: J2 _& b0 J8 \
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 M- q0 M  S3 \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: c# u" Z) `+ o8 P% C% ]0 s
4 i0 R; U7 M# l$ r
38.Which of the following is not a problem associated with converting recipes?* T9 A$ Y7 N4 H- }& D
下列哪项是不相关联的转换配方问题?
6 W$ Z/ L; h+ y: VA:Unit cost 单位成本7 A4 ]  M1 F3 S5 L8 @

, W4 |# V9 m, \; ], I+ b39.The condition or cost of an item as it is purchased from the supplier is called:
. T5 V6 L# J( y" b4 c从供应商采购的物品的品质或成本叫什么. C# W" _5 i( @+ T
A:As-purchased cost 购买的费用
. D$ G2 b6 k; |2 ]6 v
% j6 ?1 V8 j0 x( F! F40.The amount of stock necessary to cover operating needs between deliveries is known as:
! \2 H) E# G- L在新货到来之前用于日常所求的必要库存量叫什么
% d+ k0 s2 @6 l- K/ uA:Parstock 基本日常最低库存
( W+ H8 }- s8 \2 ]) |  p2 |) A3 S" G
41.Which of the following abbreviations is used to describe the proper rotation of stock?& L- X# y! l9 E7 S4 V% _; v, ?
下面那个缩写是用来表明正常库存流程?
) c$ z7 M) r% r. U& GA:FIFO=FIRST IN FIRST OUT 先进先出; o! c% f& u3 l, @7 R# P2 ?

3 x( a8 S- ~, P3 @42.Which of the following knives is used to turn vegetables?! z1 ?0 }2 y, s% R
下面的那把刀是用来打开蔬菜吗?" E. m, }. w' b6 j/ Q- s! {" H
A:Bird's beak knife   鸟嘴刀
, }! Z# d+ R7 {5 I) @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 X5 q# c0 Q+ P* S3 D9 d' ^, O. ]
& Z4 Q1 S* ~8 ?1 L43.What is an instant-read thermometer best used for?, X" q$ p6 H, U  N; H5 |1 V5 o
即时读温度计最好用于那方面?
* v$ Y1 D' v2 d  vA:Checking the internal temperature of a roast 检查被考物品的内部温度( V2 k1 T' c* Q, T3 D' f

2 ]& f- y& t. [) B, F4 f( n3 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 i! ]: V9 `# {4 @下列哪些金属材料受热均匀,通常用在铁板而且非常重
* G( @: _8 H1 \0 I9 K3 F/ [0 yA:Cast iron 铸铁
' l$ d, k+ F+ Z5 s" E+ `) S, G* |- p; W, U: [- }& i: @. K# U
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" {' `- t* x5 f- a* j
哪件装备下面有一个可移动的碗和一个S形叶片?9 `1 [: L0 B' y
A:Food processor 食品加工机
! h! N) p) W) b: C/ G5 _, {4 Thttp://www.google.com.hk/search? ... iw=1263&bih=572  G6 T* O: E4 m# W7 B$ e
  i& G& o, T" k$ r' a" g
46.Which of the following is not a rule for knife safety?
  i4 ]9 c" i0 @2 J  K; Z下列哪项不是用刀的安全规则?
. }: ~! }' j% b' V  jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! R% _% Z6 n' a6 R3 g/ B7 O
) c# S+ ]- |% l% @* i8 G) i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ u) K) X$ O6 z) R: `- |! g$ C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 J) ^# F9 q$ h0 ?& xA:RondellES
" x% p, ]3 W" lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! G% Q% T0 ^: \7 P# J$ a

* X7 Z# ?+ v1 P. I+ o48.Which of the following is a diced cut used to garnish soups?/ V( I9 x, A$ I/ f, \1 g
下列哪项是切成小方块用于汤的装饰?
5 B. _( |# c8 ~( w, m7 RA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 w: D0 Y& w* i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: ?$ r9 }8 A) C& s# A# V  y- m
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!!——( {  j& E( o1 \4 a+ U9 N
A:Gaufrette
2 i4 [- j- N2 j# A6 t; Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 D9 N+ T6 E5 ?1 `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. }( B' I# e- B, y1 |* QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( W* C, f; I( c+ x/ T- p, I# b* P) E, k, S. N) |
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' w+ C# e" i+ ^0 k5 Y+ F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)
8 @" t& v3 Y# @3 z8 E( LA:Cilantro 胡荽叶 香菜
, `2 u0 G/ e+ N) d9 ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: q0 ]: |2 q" T; t2 z; G" l! Q- }) F

( k) d9 G0 ?$ l& t& p60.Allspice is made from:
5 J1 I7 t1 \3 t+ n% ]# z9 n 多香果,  多香果香料是什么4 h% o8 \/ w( _# X6 X# D8 p; f: s/ H) K& D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& ]6 v) c+ T0 K9 M) V  l* A
A:A dried berry 干浆果
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2 b( ?- C% I% E) g61.Which of the following are used to make a sachet d'épices?
1 E2 v$ Z5 D9 \! ~- ^# l0 P下列哪些是用来做香包德épices?
6 i; S" A+ c- S% F  P2 thttp://www.sachetcatering.com/
4 m& E$ l/ y# J$ WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
; O1 d; t1 f/ l. Q+ ?5 N: f0 `5 M1 ~+ Q' Z# t- v1 Z
62.Which of the following condiments are not soy based?
/ j  l8 m  ?. w: W  G下列哪项不是酱油调味品的?( R9 r# |- B6 M/ p4 n2 P. `# F! f
A:Wasabi 日本辣根
" V2 D9 h# E9 }8 K
$ \. U2 u8 f+ d+ G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 Q* B3 m/ d$ k! x; I# `4 @1 h2 h5 M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:
+ q" u  R' v7 x' z' |8 EA:Pasteurization  巴氏杀菌( i" j) a/ M$ k* V
4 Y4 x  w+ \( [: V) e' |" y0 S
64.Which of the following steps is not the correct procedure for whipping egg whites?# V. ]" j  y- @1 _
下列哪个步骤是不是正确的蛋清搅打程序?5 V2 C+ }" _( j' }0 u5 y
A:Allow to rest before use. 允许休息后方可使用。5 ]) l! I  ^; q, l/ c: U; t) B

# a' ?2 t. ?: [$ A- v& _65.The weight of a large egg is between:一个大鸡蛋重量介于:
) L+ f! A. v4 f/ h& l# G. ZA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing' P, x1 l1 d  M+ B: R
炼乳是一种浓缩牛奶 是去除什么做的
/ d' B$ i6 L8 wA:60% of the water 60%的水( H- M  D% O: d# v9 h5 r
" X5 x  P. B2 k# _7 ~: z
67.A method of cooking that transfers heat through a liquid or gas is:
% G7 R8 F4 ]  e7 v0 F) g一种烹饪方法,通过转移液体或气体是:
! Y3 {8 `, E0 p# O( zA:Convection 对流' b# w9 j1 ^/ a8 P* M; N3 j, p

# F. i) b0 [& n9 `68.The cooking of starches is known as  烹调的淀粉被称为4 o6 H0 Y! g9 P- _- J
A:Gelatinization 糊化: Y! `& ]& G. q, G% [
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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?
; j9 x* o  F. sA:Braising 烤
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+ Z8 g$ h  g2 s- S3 W5 c70.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 d, L0 ?" K7 H3 h6 h- G! b
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 T) H( a3 |2 r& z

5 H- b2 L0 B% Z. ~" D) G8 @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' K8 ~5 v  o, A0 q$ b: q1 z4 q
A:Fumet 原汁3 Q/ _- U" l4 {' l

' |6 W) `9 J+ S6 G9 }5 u. 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
3 Q8 {, C6 s: z* D& G/ nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, ^$ t8 D+ W* }' ~  o

8 C: M3 @+ o" \4 B73.Which of the following is a principle not used in stock making?
8 S& T% E4 N3 S7 Q8 ~' ?. w" Y6 }下列哪一项不是用于制造高汤(低汤)的原则?
' |& t' D" z/ G$ q5 w% T% BA:Start the stock in hot water.开始在热水中操作
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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9 Z1 z% F5 s" l! \+ Y" I! I
A:Remouillage 法语熬汤2 }" N7 y+ v0 a% S- E. F
http://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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