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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。
' o3 f" m; k( t( _$ I9 l" Q
3 q% \$ ~. f4 s9 W8 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。
! ?* L% }- q" S" R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/ b5 Y2 s! O6 p6 y! T, L3 I( H, I
1.Which of the following methods should be used to determine doneness in a New York steak?8 ]* z1 h: i. q7 F. h' S
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)
( q+ i/ s3 n" t* C5 k& |A: pressure touch. 压力触摸9 p1 }0 U: A7 `, ?2 d; i$ {$ e
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' i+ s+ T( m- I( e0 h" }
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
4 R1 Y1 \4 {0 G) s- S/ [6 V4 bA: acid  食用酸
" A) F9 z. W+ ?( I$ t/ _1 L3.Vegetables are major sources of which of the following nutrients?- Z5 |( Q" F  |) x& H
蔬菜中包含的主要营养有哪些
1 v; O7 w. k$ j! f5 C5 |A:vitamins and minerals. 维生素和矿物质。
1 b# ~5 k$ r% `1 m$ |, y! ^; `- _4.Cauliflower is commonly served with  e) x" e6 c3 t
花椰菜(菜花)最常见和那种酱汁搭配
! b: a& n9 ?5 _7 A9 @A:Mornay sauce. 奶油蛋黄沙司+ }# O. C; i0 \/ N  t* g
5.Which combinations of products are found in pie dough?
# t4 B( O3 K0 d! m; A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( U' Y6 y5 S  x; Q  o# TA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ \& }& y( u' z" H4 b7 u6The French term for mussels is 法国语青口(海红)叫什么
: w' W9 p/ I9 pA:moules.法语青口,海红' P% Z8 l) N% `4 G  q1 |, [
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 K# v% n$ [( W0 n0 ^A:faintly fishy. 稍微有点似鱼味
* f8 {1 r% J. }4 B+ [! a8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 |1 E/ O; F) k; g5 x  `, e* MA:2 days. 2天
/ S, O0 z/ A6 K$ K, ]- k6 H9.What are the principle ingredients in ratatouille?
" e2 }5 B5 b; N8 ?3 U" l* B) z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* W% R% o, `5 E' }2 _# D7 vA:Zucchini, eggplant, green peppers, onions and tomatoes" d( X) t" z. L2 z5 m& `
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ): |; a$ s- X! M1 W$ T, J2 F
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 C: [4 U) b1 E0 G) x: U# L2 o6 x
A:cook food in quantities that will be used up within 20 to 30 minutes.  T( k# d/ B8 ^1 v: D% j& W+ n
大批量烹煮食物要在20到30分钟内
9 {9 Z9 ^, r) A7 N11.What person has the authority to issue a Health Permit?
' Y) S! y( R. ]谁有资格颁发健康证(卫生证)。# i. N! {: q5 ^1 W) i
A:Medical Health Officer.! j1 W. l6 P+ R1 m
医疗卫生官员。5 n# K0 E8 U2 R& Y6 W
12.For what period of time is the health permit valid?
# h' ?3 {8 h  u" B. y健康证的有效时间是多久?# u7 C, y% I9 G2 T( F1 J2 V
A:12 months.12个月
, _! M, D( s* c+ Y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( `: M. I5 y: B+ M在食物和饮料准备区,通风系统换气的标准时什么
6 E' a$ Q1 f% q! Y3 dA:08 times each hour. 每小时8次% y9 b) I& O, _0 C/ I1 Q6 b
14。The minimum temperature for manual dishwashing in the wash sink is
6 [4 }: w$ j. U手工洗碗,洗碗池的水温最低多少度?' k. I  E3 m' L( e# H7 p6 P
A:110 degrees F (43 degrees C). 43度1 g) M* z9 c% `- C) K" _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 e3 ?" R0 I+ t
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# g+ |# x$ A+ lA:180 degrees F (82 degrees C).  82度( G; L4 W8 v" j( O
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% R/ Z* c5 j3 i4 ]+ c3 p- {2 e用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)! r: C  L9 V6 l- K1 |. E
A:en papillote.  法语自己理解$ X( X$ |0 F4 j, ^! {
17。Wing or Club is considered a# H$ E3 z2 b# A, y1 u! ]4 o
翼和CLUB 被看做是一种...) u! r: b& `% r0 f$ _/ t
A:Bone- In Cut     带骨切
* h! E9 U" I8 x% z- P: q18。New York is considered a   纽约牛扒被看做是一种9 `) V' n% C$ e6 u. ?7 U* H( @
A:Boneless Cut     无骨切
/ n  A6 U8 c( T( y* z9 z; u% s7 I19.In general, a court bouillon for freshwater fish will contain! j5 A! s. F# @( d* 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: r# p# ]; w9 N. V9 z8 {# q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 {1 T: M1 v* V% j0 w) L
和做海水鱼同样数量的调味料和香料
' E' C! ?  Q* [7 z+ ]20.Anise is very similar in flavor and appearance to
( f% Y/ Y. y& R' a1 q八角和下面的那种原料有相同的味道
2 ^# y6 |8 C/ D5 R5 m$ P, C0 rA:fennel  茴香1 D; [, r# T& U' n4 c
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& }6 G- i; G. T下面那种原料更像大葱且有平面的叶子
4 [, D0 P1 X/ y7 zA LEEKS  似蒜葱 (这边人叫京葱)8 E( f2 o2 t2 ~  b
22.Which of the following cutting shapes refers to a small dice  o3 F5 u  f6 `9 g
下面那种刀切形状指的是很小的粒(末)4 k6 `+ ?/ P! I, ]1 g' ]8 V. @
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' r% q6 f7 E4 _' @/ e23.Oil is added to the water for boiling pasta in order to8 X7 s% {5 |0 g: M: L- O
向煮沸的pasta (意大利空心粉 )中加油是为了" z( g* q- `. m. y* [
A:prevent the pasta from sticking and to minimize foaming action.6 G7 i7 i* r! U8 S; ]- i
防止面条黏合并降低发泡。
; @# t, f$ r1 e$ h# T24.Which pasta dish features pine nuts and basil?! p2 T2 w, e, d5 y  {
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 O4 S2 d3 I( I6 ?  h# L0 t, A  T
A:Pesto.一种绿色的意大利面酱
4 }& d0 q" r2 _; B, k" Z& w' Phttp://www.tianya.cn/techforum/content/96/563836.shtml
) A: h' b/ N, ]
7 X9 W+ l: }8 p4 Q) l; ^9 u25.Which of the following is a spring vegetable similar to spinach?) D, h4 S" E5 _3 w) o4 u2 n
下列哪项是一个春天的蔬菜类似于菠菜?
- H3 l3 F" O$ P0 rA:Sorrel. 酢浆草。5 B0 z; L* ^! \
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:
; P. m0 u; X; L) H哪位厨师最早带来高水准浮夸的美食
7 P9 u5 H9 R4 B  o4 U' ?3 C0 dAAntonin Carême 人名 安东尼·卡罗美
6 V. N) I# t  v- M3 D# K
3 z- O( W: H8 K7 r3 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 f$ C* r& m6 U4 D( q* A; l
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 r: W/ W, `& X! L
A:Cast-iron stoves         壁炉
) ]/ X  {( @" `* d7 o7 xhttp://www.usstove.com/products.php?id=6
0 O+ @6 }0 M% r. t. r) F. D7 c2 x$ T! y9 Z8 _0 p$ ~3 |* g
28.The French term used to describe the roundsman, or swing cook, is:
$ a7 y# Q1 W& C法国术语,用来描述roundsman,或摇摆厨师是:
$ y  i3 }- D3 D3 \) r; b: ^, s* fA:Tournant   图尔南4 J, ?3 O1 s- `( \. a2 W, j2 F

- w& B" _  L% q2 @- w' C5 T. o29.Another term for the wine steward is:+ A' S( U0 k! i6 h  W
葡萄酒侍酒师的另一个术语是:
( n9 R( F* _  C* |3 qA: Sommelier 侍酒师
: q8 s- h; u6 N) u( A9 q  N" H  v+ L! {! e8 a6 ~2 H
30.Molds, yeasts and fungi are examples of a:9 s/ D* |# d/ D/ `* m3 I
霉菌,酵母菌和真菌是一个神马例子. E8 w7 J) T) d9 j2 B& J9 M
A:Biological hazard 生物危害
3 W1 l/ H2 w! i& x3 l& m5 {  R+ ^) f& m/ S% Z, ]. B, X
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' \3 o, ~2 J# Q, {, }+ p7 {# F
根据加拿大食品检验局,食品的危险温度区在多少之间:
# n% Z8 r& k! E& N, [7 k) BA:40° and 140°F (4–60°C)     4-60度
" z! j, O0 d) u, |' O4 m- ~9 \. q7 b" P- y+ U5 x8 M: G: j) L7 x# `5 L
32.All bacteria need the following for survival:
$ P2 s' f9 n) W所有细菌生存需要以下哪些内容:( v' e; Z8 u) @- I- Z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 H5 a. i$ [3 g5 P6 ?" U5 c& P/ d
+ z( v3 Z/ f" c
33.Which of the following correctly represent critical control points in a HACCP system?
* S5 V; [) e6 I& s  Q9 R以下哪项正确表示了HACCP体系的关键控制点?( Z$ M6 T) J% x  R: C, t" k! Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 }- j. Z8 p9 _, t$ Q1 B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 _) p: C. P  m* \, k! t& S. v
0 F0 J. y7 Q; C: x& d0 u34.Which of the following is not an example of a carbohydrate?' K' [$ ?) w* G$ Y, \3 C
下列哪一个不是碳水化合物的例子?
3 R! B. n9 E6 c6 ?, Q2 fA:Essential nutrients 必需的营养物质3 f$ ?2 G/ ^  G  [9 x

* L) F. C& s: m5 O* m7 `7 |35.The process by which a liquid fat is made solid is called:
* L; k" X; L  w0 {! b7 @) w液体脂肪做成固体这个过程叫什么
* C% F+ ]2 _( S) T# s" JA:Hydrogenation  氢化
/ N  Q, Q7 |6 I$ [$ J( ~$ D1 H- v! b9 B7 v1 D
36.Which of the following is not an example of a fat substitute?! w5 l$ Q' B% R+ A) [+ g
下列哪项不是脂肪替代品的一个例子( b* k3 T% [$ I1 ^" r7 w& l6 f
A:Acesulfame K  安赛蜜K表
/ c% z+ [( z- k4 R
- e, c$ m0 c+ }; K2 P6 Z6 x3 n+ s37.Health Canada requires that a product labelled "fat free" contain:
5 ?9 z# Q# u2 F加拿大卫生部要求的产品标有“不含脂肪“包括:
5 f2 J+ ^* t  {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( l; E4 l  @: q: V7 l) q4 p: ^! t% x' B1 _5 R# X% o3 ~* R, H
38.Which of the following is not a problem associated with converting recipes?
( ?0 _8 \+ \" y* \0 W下列哪项是不相关联的转换配方问题?3 r+ L# f6 x8 {: L7 k- _8 D
A:Unit cost 单位成本
# s% c/ H) z9 F! u! l2 ^3 c, a
( L: L8 n& N7 r4 k9 [0 c39.The condition or cost of an item as it is purchased from the supplier is called:
* {( b: }: U' X+ j# u从供应商采购的物品的品质或成本叫什么5 ]: a4 ~# m# s: n* A8 l
A:As-purchased cost 购买的费用: n3 x8 ?% K$ |5 b  y: |, x

$ V8 g, a+ m8 g7 ?" c; u6 b$ l0 @40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ H2 N+ o2 B) \9 b在新货到来之前用于日常所求的必要库存量叫什么
9 Z3 g2 @7 b, i% C' CA:Parstock 基本日常最低库存2 T/ A, H9 T8 c5 z/ F, a4 k  z
' M1 X- |8 k8 s' w9 Z: B
41.Which of the following abbreviations is used to describe the proper rotation of stock?# H* F5 @0 s1 ?' ?" F/ S9 d# j
下面那个缩写是用来表明正常库存流程?
. X# S6 r1 [  a  w9 O# yA:FIFO=FIRST IN FIRST OUT 先进先出
5 o( H* z' K- f3 j3 h0 a8 s- ?/ R, K) c: I
42.Which of the following knives is used to turn vegetables?+ E& q) P! u: J5 _, }
下面的那把刀是用来打开蔬菜吗?4 w- K0 A. x$ j! I6 S
A:Bird's beak knife   鸟嘴刀
' W. o& _& j) F( E6 A/ V  P/ m& jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 c/ L& C- M& \4 _/ V6 t
) \0 D, W- |, s8 H! v* i43.What is an instant-read thermometer best used for?' ^! k! ~, W1 _- k8 i
即时读温度计最好用于那方面?
9 Y( j, I9 b/ B/ E6 GA:Checking the internal temperature of a roast 检查被考物品的内部温度) x7 L% v6 k9 d! O
9 x; E6 Z* w6 W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 }2 t3 F) Y( c1 f, I
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# Y1 L5 Q, O+ K2 R# j& ^A:Cast iron 铸铁; Z7 W5 Q/ X; }6 V' {
& j0 ]; T2 W) R6 ^% l! X6 W7 `! W' F
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 n- ^. ^" D0 j8 Z/ `
哪件装备下面有一个可移动的碗和一个S形叶片?
" L) W: M9 O4 p- U* S8 @# M6 oA:Food processor 食品加工机
9 i- R5 A4 d( E  q5 ~/ a, Ahttp://www.google.com.hk/search? ... iw=1263&bih=572
9 `6 L- `$ K) r9 y  U! h7 T! _% s4 w/ l  ^  Q8 l- E- I
46.Which of the following is not a rule for knife safety?% d  g" o) J6 N$ }
下列哪项不是用刀的安全规则?  }0 c7 s, z$ L( F' H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' Y2 ?9 p8 K7 x5 ^

; E* Z$ h) o6 X, H  u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 k; ?, @; m" n. c1 b1 T& s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 s& m8 p* i$ T* k9 J4 yA:RondellES
. L1 q' l1 K+ Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 s1 ?- e7 z3 Z% L4 h' ?
4 z$ ^; }$ u- a; G; K* K0 n
48.Which of the following is a diced cut used to garnish soups?* q! D# L6 X( \% [  A( s: _
下列哪项是切成小方块用于汤的装饰?7 P- F( r3 j8 P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 v( ]0 a! e7 N: r7 I6 K/ r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  ]/ o& s) @$ e3 \- `* u/ a; y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!!——$ s# j1 g8 R5 b1 M1 s
A:Gaufrette
( v3 L2 h, q. R+ tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% y  J; K( M& |& Y" J4 q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. n  x+ d- z( H0 ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- \  ?$ A* o3 q

6 Q* n- y/ O$ j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 G$ r7 `% U% P5 c- n
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)% j, g" W# z9 C6 e7 E
A:Cilantro 胡荽叶 香菜
  r$ W# x! H1 P; a% e( J( phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* h- y! s/ L, w6 ~4 M+ ^; z

* h& K/ ~8 `& S9 ^* l9 q60.Allspice is made from:
3 c! M  |; m% e$ J 多香果,  多香果香料是什么/ i1 q" \4 G' ^* G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  n+ t, v) }8 ^7 n( ?. {" D1 H
A:A dried berry 干浆果; G% U" g5 X( S' y, D
3 [$ B! g3 k8 b3 w- w5 K
61.Which of the following are used to make a sachet d'épices?
" F% |; V; F8 O4 u; `9 p下列哪些是用来做香包德épices?: }" I, u: o/ t! j( }
http://www.sachetcatering.com/
* j/ G- u! g& rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 j; }2 Q$ c/ t- ?2 L
2 ~: p8 h3 r" {
62.Which of the following condiments are not soy based?# ]' P: H8 r: S( N
下列哪项不是酱油调味品的?3 p, L1 d$ j& A9 c7 v& A% E
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% Y! C1 S" i! a. I; P6 |
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:- n2 D2 l6 P- {6 Q4 @) W# U
A:Pasteurization  巴氏杀菌
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( H2 K  J* h9 Y$ }: \64.Which of the following steps is not the correct procedure for whipping egg whites?
3 J$ M8 p; D& C/ }7 B1 F. N, `下列哪个步骤是不是正确的蛋清搅打程序?1 j) C) c5 x' W- H" C0 u& N
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:+ w+ ~. }1 p. W* w; Z
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
& l* E4 M; S, `( m& z9 M+ K炼乳是一种浓缩牛奶 是去除什么做的; u# F/ D4 b  `% }- I( R; c! g0 w% b
A:60% of the water 60%的水& |) d" y# F$ D( v' y" g
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67.A method of cooking that transfers heat through a liquid or gas is:- Q# u, {8 |5 H7 y; h
一种烹饪方法,通过转移液体或气体是:
+ @* o. M8 e) m  M  w# W1 nA:Convection 对流
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6 D9 c5 b4 k9 p" h3 ]% i68.The cooking of starches is known as  烹调的淀粉被称为. n$ i7 O: Y- v& H5 f) h
A:Gelatinization 糊化9 c$ p1 Z3 p& l! A+ H+ Y

/ }0 F& u( K3 F% z' c' `! Y0 Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& n0 a6 [+ z7 J7 c/ T& O
A:Braising 烤. x0 g$ j7 c; ?% Q/ h: I% `) V
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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:& S: Y, @) \5 z* H( p- `
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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4 R+ V' K% h) S) t$ x# a8 V9 P( |3 @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
" r3 E, r0 X* F2 H: x3 G7 L) E0 ^A:Fumet 原汁
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9 B& @# ]+ i7 E: q5 X" M72.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- b) M7 N% q- |! G5 ?3 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 {& L$ F) E8 c4 N8 T2 d3 c
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73.Which of the following is a principle not used in stock making?2 _# k7 F  o& y! G+ A$ e8 d1 O. K
下列哪一项不是用于制造高汤(低汤)的原则?
1 {4 ^$ \# G1 A4 Y( V# X, XA:Start the stock in hot water.开始在热水中操作
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  O* z: Q+ G/ X1 D9 C. W. K74.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1 Y" b7 Q2 C# @; {, b4 t9 m" y
A:Remouillage 法语熬汤
6 Z$ z7 @( d8 h3 V4 u9 dhttp://www.haibao.cn/blog/post/176242.htm
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