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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。1 i5 ~0 v6 Q+ c5 ]) n+ o
9 R3 V1 \% Q5 F" a& C
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。
% Y! h7 p/ Q, I# X% j9 B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
: s$ S" n: z, S. b% e6 F1.Which of the following methods should be used to determine doneness in a New York steak?* }' k7 x! Y6 H) L, K
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)3 L6 _4 a( P# q0 k, b  o( w* a; I8 I
A: pressure touch. 压力触摸
6 }- a& y4 @$ P8 T1 ]2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- u$ ?  m, o& A$ C
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
2 e1 u/ n' ^& t4 p% P# N3 ~0 ?A: acid  食用酸
  a( [) ?- l& ]+ n& z+ b2 q. P1 D3 ?% Z3.Vegetables are major sources of which of the following nutrients?
$ U0 m2 h1 w6 D4 v/ r  O6 f. H( Z蔬菜中包含的主要营养有哪些5 G" X0 j" M' Q1 p2 ^
A:vitamins and minerals. 维生素和矿物质。: i1 l; V! H8 B& i/ U6 z
4.Cauliflower is commonly served with
' f+ H: {) C2 }" E/ E- ^7 J1 u花椰菜(菜花)最常见和那种酱汁搭配
% x8 O% R( D, o# _A:Mornay sauce. 奶油蛋黄沙司" g$ k5 k5 m, p
5.Which combinations of products are found in pie dough?7 ~& g9 U9 B. H0 N) l7 [/ D
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ x' N: e. b# w' ^0 K0 u& qA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) t/ o1 {. l0 _8 E, J
6The French term for mussels is 法国语青口(海红)叫什么
+ b9 P# Z  q+ T1 xA:moules.法语青口,海红$ F- C& o  ^! K" l8 D9 S2 [4 Q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 B" {) T; Z& y* y7 V
A:faintly fishy. 稍微有点似鱼味
+ s& {2 r7 s9 D1 G" I+ s" \  ?% c8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ |- K: `& ~* F' ~
A:2 days. 2天
$ j+ w1 _" X$ c. p/ Q9.What are the principle ingredients in ratatouille? & O$ I6 r0 v( P5 {5 U; O; k
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 R1 T- i6 N+ s) I# M8 nA:Zucchini, eggplant, green peppers, onions and tomatoes  J: O' C8 I5 @# F* Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); x9 R0 ^; X+ Q. r
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! X; @( Q6 {% y5 b% T
A:cook food in quantities that will be used up within 20 to 30 minutes.
. I# \0 n* `* J. M7 H: L7 `+ T8 P大批量烹煮食物要在20到30分钟内
6 ?- I( t+ K# O6 W3 V11.What person has the authority to issue a Health Permit?' t! ^( r$ P( x5 V
谁有资格颁发健康证(卫生证)。( \3 _) d% r) a+ b3 Q& T
A:Medical Health Officer.
* K, b" C( G; Q+ S/ w医疗卫生官员。1 O* P: F9 M. T: O+ h# [
12.For what period of time is the health permit valid?, K, _+ q" H4 O5 k# u/ m. W* C
健康证的有效时间是多久?
9 a/ n- c  Q; t9 _A:12 months.12个月8 R4 w& O4 `+ P  h" E
13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 D0 l7 ?9 o# T) R' }8 D4 `
在食物和饮料准备区,通风系统换气的标准时什么
2 |# L9 o" l1 F2 b( YA:08 times each hour. 每小时8次
' o& ?( T! h8 G6 Q- c* L14。The minimum temperature for manual dishwashing in the wash sink is" G7 T- l! i1 R  `* c- N9 A4 R
手工洗碗,洗碗池的水温最低多少度?, q3 Z7 y) ?' k/ v# J" m
A:110 degrees F (43 degrees C). 43度
. F- Q$ e" W& e! ?' E9 X15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 M7 }# a6 }! t) ~! G' _用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ b. J6 u% v8 C9 a) k6 ~- A. C9 B5 E
A:180 degrees F (82 degrees C).  82度
5 X) t8 C$ A% v* M1 k9 Z: T* K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, Q0 |- c1 ]% f; n
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) J6 U+ g8 K2 S3 B0 _A:en papillote.  法语自己理解$ j8 L% y+ n6 o
17。Wing or Club is considered a6 @" N9 n* W2 g* V
翼和CLUB 被看做是一种...
" v+ i, A5 K* j  cA:Bone- In Cut     带骨切
+ H; {7 p* K  o! g( L4 n18。New York is considered a   纽约牛扒被看做是一种# ?5 ^3 M! w2 [/ j6 v6 h9 D
A:Boneless Cut     无骨切9 M3 c5 |& j! P5 C7 o4 y4 X& C
19.In general, a court bouillon for freshwater fish will contain
4 W/ F8 N% k+ e* ^- v5 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
. N: ?. u2 W7 ^( vA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. U* |9 Y$ m( C' k" z  G
和做海水鱼同样数量的调味料和香料8 a( G7 c3 r& W- w8 b
20.Anise is very similar in flavor and appearance to# {1 f9 R0 g) a8 t
八角和下面的那种原料有相同的味道+ }) l! O" b* u
A:fennel  茴香' P7 c6 V7 o0 ]- f* V
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% @& ~# h6 F3 P& Y下面那种原料更像大葱且有平面的叶子
0 T: b  J4 b+ @A LEEKS  似蒜葱 (这边人叫京葱)  ?0 B5 `; j) \/ o- N6 c+ o
22.Which of the following cutting shapes refers to a small dice
- t) y- r) p7 N) M; \8 O下面那种刀切形状指的是很小的粒(末)' F5 {* a9 g" D& F% s9 @5 S2 R
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" }( a5 d- Z! f" |& s
23.Oil is added to the water for boiling pasta in order to" _7 _/ v) A* g
向煮沸的pasta (意大利空心粉 )中加油是为了
( W5 D9 d3 B3 h0 i( pA:prevent the pasta from sticking and to minimize foaming action.2 x5 Y/ g) E4 }* {9 Y$ d; @
防止面条黏合并降低发泡。
9 r2 b! [, d5 k# [24.Which pasta dish features pine nuts and basil?
8 Z/ e1 ~8 N) ^( g2 w- p  S下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- R) _. B* q* t/ A+ n( C& j2 \A:Pesto.一种绿色的意大利面酱 5 a/ q0 ?/ q  s* {( i8 Y
http://www.tianya.cn/techforum/content/96/563836.shtml
! d+ p3 I3 j$ t3 M+ s- J4 a1 p! g2 G& k! i% B) o, J$ r
25.Which of the following is a spring vegetable similar to spinach?5 F* z- u3 v; y$ h
下列哪项是一个春天的蔬菜类似于菠菜?0 |% T6 |9 X! l  S
A:Sorrel. 酢浆草。
/ Q0 t! b' x" o7 p& W5 X5 Y. A! Ahttp://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:
+ h4 _4 d  M  \1 x# R. u4 d9 m' C3 t哪位厨师最早带来高水准浮夸的美食& Y- X, P8 G; M" S
AAntonin Carême 人名 安东尼·卡罗美6 M+ s8 v3 {  X1 g" z

4 \, a; ?' d6 Z) b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; ?" K% D6 [& a) {) G* k4 N下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* m$ ]3 F" i2 K3 V
A:Cast-iron stoves         壁炉
- I6 K1 d) h8 Zhttp://www.usstove.com/products.php?id=6
4 z5 |( L" P4 V  u
6 }# `  A  W7 M2 c28.The French term used to describe the roundsman, or swing cook, is:
0 }! a# H" y6 Q( s8 C; f* O法国术语,用来描述roundsman,或摇摆厨师是:
* [# [' A. }$ z- [) o7 oA:Tournant   图尔南
% a1 \, z% x9 Q9 K- n7 T3 U* N( s& ^5 t6 i* h
29.Another term for the wine steward is:" z9 {: d" T) o2 s4 B9 g2 u
葡萄酒侍酒师的另一个术语是:1 \& z  O* b9 T. {. p$ v: B; y$ `
A: Sommelier 侍酒师
  h& r) C5 b! l# s! {
* Y/ h# }8 y& m. }30.Molds, yeasts and fungi are examples of a:4 K* I, W& u+ o) I  m% y# w
霉菌,酵母菌和真菌是一个神马例子
* A5 ^2 m8 g# M+ KA:Biological hazard 生物危害% U. I+ s# x6 c. P. h. C
8 a; `/ Z. T, {" ^; K
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) ^; b3 H1 W4 \
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 W9 p- }; b- @" a) ~2 ]A:40° and 140°F (4–60°C)     4-60度- L' c; O9 B7 ^- O

0 \# M6 B  u5 m. ~7 P0 q32.All bacteria need the following for survival:
3 X8 k/ F8 L. H, A. K  L' h所有细菌生存需要以下哪些内容:1 [- u0 r. I, ?3 U6 d/ @, z( u: S
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 q, H' E) c1 ~8 [
5 B$ r( B- M+ A5 S
33.Which of the following correctly represent critical control points in a HACCP system?
: k( ?1 s$ ?+ ?; ?, d/ Z以下哪项正确表示了HACCP体系的关键控制点?8 h- v: a5 @. d5 k$ a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 h: [6 s5 K* S食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 c9 ^6 D8 O0 U+ M/ m
% k( N& F3 [, `7 N+ \" F
34.Which of the following is not an example of a carbohydrate?7 A) J3 {6 n& \+ J! ]" ~: \% d
下列哪一个不是碳水化合物的例子?1 h- j( L7 X( N- A" A
A:Essential nutrients 必需的营养物质
4 w( R! ?- B6 n' z- v) q2 ^1 n- `" r9 I' T) h
35.The process by which a liquid fat is made solid is called:
+ Y) G- I# a$ e( X液体脂肪做成固体这个过程叫什么1 f' L! L) D0 y
A:Hydrogenation  氢化2 S+ }2 d$ C) `! U5 Y% ^3 _6 F" w

/ D; I' G( G. A, J( M36.Which of the following is not an example of a fat substitute?
! h7 k9 h, w4 A; P. S- x下列哪项不是脂肪替代品的一个例子4 A1 M, M3 m1 L7 Q
A:Acesulfame K  安赛蜜K表
) ?& \: q, f1 Y  K: K/ g, m
9 `0 q/ M4 _. E7 l- D' O37.Health Canada requires that a product labelled "fat free" contain:
- N/ _1 V. X! L3 w/ u7 P加拿大卫生部要求的产品标有“不含脂肪“包括:1 d1 }* B( ~$ H- i6 S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. S( l0 e$ D; u5 [  L$ ]% B  T
# {# m  a* M6 V0 }' B+ \  i
38.Which of the following is not a problem associated with converting recipes?
5 h! F3 F7 g; n. U4 v8 w8 J1 O下列哪项是不相关联的转换配方问题?
( l: \: n5 {2 p- F' ~0 Z4 Y$ |* dA:Unit cost 单位成本4 r: j9 q# X2 u! U; U
. H+ X) \" z1 d) [
39.The condition or cost of an item as it is purchased from the supplier is called:& p  P2 q: {1 Z; G
从供应商采购的物品的品质或成本叫什么
0 q, F5 i3 X* B" E6 H, e+ jA:As-purchased cost 购买的费用
8 E" v) D# t; }$ C8 E+ E. W& C1 |, N! c9 y% v0 `8 a
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 ?0 v9 [" K+ a8 z6 c7 I6 ?在新货到来之前用于日常所求的必要库存量叫什么: m/ s: l" Z0 Q2 q% d% l/ t
A:Parstock 基本日常最低库存
2 I. k8 b. f% r. D$ }7 a' X# f9 `- x6 E- m4 r+ Y
41.Which of the following abbreviations is used to describe the proper rotation of stock?: j+ q# B$ l. r' s
下面那个缩写是用来表明正常库存流程?2 I" S9 x6 Q3 R9 {7 I3 }
A:FIFO=FIRST IN FIRST OUT 先进先出
4 t. ]3 s' h" H/ t& ]2 e9 I( Y) D1 S" Z6 V4 [
42.Which of the following knives is used to turn vegetables?
1 U5 `& _( a2 R# s4 g7 U* A下面的那把刀是用来打开蔬菜吗?
/ P- \3 T) G" nA:Bird's beak knife   鸟嘴刀% c* q# L+ L6 ^5 l- H9 O; t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 ~. T7 @7 H6 d( w
) B  l# i7 w( l$ Y43.What is an instant-read thermometer best used for?; Q3 u/ k4 H" H3 ]& W
即时读温度计最好用于那方面?+ f6 }' s% I$ M" r9 z1 g7 b
A:Checking the internal temperature of a roast 检查被考物品的内部温度& h3 c# E" j4 U1 c/ N1 @

* B, D$ N7 \0 C3 j& B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 q) q* N! q; E) k* O: \9 Y5 q0 I下列哪些金属材料受热均匀,通常用在铁板而且非常重4 j2 V5 t4 }5 g2 l' r) u! t
A:Cast iron 铸铁, T& ^5 W) Y/ \; |# v5 U2 C
: Y' G; {" n. d8 N$ u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. N: i* E0 ~3 |9 z9 i$ t哪件装备下面有一个可移动的碗和一个S形叶片?( E7 K( }4 n0 \" `7 J
A:Food processor 食品加工机
- B% \% F: V3 G0 Bhttp://www.google.com.hk/search? ... iw=1263&bih=572/ b6 B8 I2 e+ ]( e2 Q1 X

$ g: `) V5 Z+ S7 p4 E9 s46.Which of the following is not a rule for knife safety?
, F' j# h/ e' X" M% Q* R) `- F) V% M下列哪项不是用刀的安全规则?
: Q2 o: @4 y. C" N- mA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" ^, n' T6 [4 P, L" ~
9 ^" Q0 Y) P/ ~+ `* S( r* j& k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 v5 s& h$ w  ^# s5 @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( W  \0 W7 D- G6 k8 f) L
A:RondellES
$ c. Z( k8 B; L8 Q* u5 A2 Lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% ~$ p: V' t8 d8 [% D4 f- \
7 A' ^2 @' U2 ~2 L. q. s6 a
48.Which of the following is a diced cut used to garnish soups?
- H% U/ x/ @0 A下列哪项是切成小方块用于汤的装饰?
' N- O% g/ n7 u  D' }A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 h% h' l  m5 u- b6 H1 z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* C' Z) G4 S& U- F
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!!——$ K( d4 L. |- O, p1 I
A:Gaufrette 5 n# I. l4 J2 `$ q6 o( C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& L. O! R) U- I& p3 @( g6 ~
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 K) E3 s. [& @# D, H. Z0 Y, s  X2 P$ GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! }% |( k" W) @6 ^4 W
/ A! F3 z2 J8 C50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# {& S8 S* M- w
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)' |- B5 j6 O) \) j  k+ c
A:Cilantro 胡荽叶 香菜
) o9 K" h8 ?) G* t! Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 B: K; g6 c' J# P; C
/ ?: y  d/ y  o60.Allspice is made from:5 C; a7 ]  K7 [, c$ e8 z' v4 K
多香果,  多香果香料是什么7 e- o! j# |6 {3 I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* ]. f! o( l, g7 U4 v6 {- h8 }/ eA:A dried berry 干浆果9 v" g  |' |; j8 i% B7 O+ a( f
, o; s. m2 c* T1 G; e5 x2 {' i
61.Which of the following are used to make a sachet d'épices?
# w% v; M2 ~' g( L下列哪些是用来做香包德épices?3 d$ D7 f) a' ^* a. B! W5 |
http://www.sachetcatering.com/; T: N7 J4 |  Q& x4 T! Z2 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ o2 c' F( D9 s, Z8 t  w' D+ \5 y! F# {2 P
62.Which of the following condiments are not soy based?
* U- O- T; I5 g& I下列哪项不是酱油调味品的?; u7 h6 v1 u- [4 F  R" j$ w
A:Wasabi 日本辣根' F5 e8 \0 D5 M; x% d5 d* w) M
8 d8 k$ J) P4 R5 I1 h0 ^6 O
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& E: [* |. [% S6 N* o& v. e8 k
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:" \  M( o5 t' J7 U, s% B7 C" d
A:Pasteurization  巴氏杀菌
! [  p  x  C+ c/ }8 n- ?
6 u; b! X0 @4 i$ }* O# L64.Which of the following steps is not the correct procedure for whipping egg whites?% U$ j! E2 x. [9 ~; F: n
下列哪个步骤是不是正确的蛋清搅打程序?
3 F, n1 {6 o4 Z. \5 i3 }) U7 o6 I3 a2 TA:Allow to rest before use. 允许休息后方可使用。
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! a: v: k9 J' W. N) X/ g; d# q65.The weight of a large egg is between:一个大鸡蛋重量介于:
* p" c1 S- _* |& }$ a- pA:56g and 63g 56克和63克$ |) A& P1 e7 u" Y& A
: `% j. V- N2 f: i9 X+ W6 V" d- z
66.Evaporated milk is a concentrated milk that is produced by removing+ U2 n* F5 L: S
炼乳是一种浓缩牛奶 是去除什么做的
$ D( y- ]! G+ {A:60% of the water 60%的水
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8 F9 E5 m5 S9 {1 @& H67.A method of cooking that transfers heat through a liquid or gas is:
* V! w7 m+ N! b9 k. s7 \一种烹饪方法,通过转移液体或气体是:/ |) s3 f% d: p, ^$ q) I
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为: [' @# Z3 ]! u/ U, J4 D1 E' l
A:Gelatinization 糊化- p' Q& i$ x9 Q3 _$ j* \& b) A

, s. M0 i3 ^6 h( C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 m$ p/ ?9 @* o: `; kA:Braising 烤1 t! u8 m1 f$ s" ^5 p( h+ ?7 {
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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:2 b& F! R( c$ L# [- d* z: x! R
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ X! I' L& {( |% x/ n3 L& s  t

8 W& @6 T6 {" Q, n71.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- b: F3 h0 g- s, W) [7 @
A:Fumet 原汁, j8 f$ L$ ~/ h* i

1 q1 g" U# \  V" H7 B+ y' m& i72.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
# G$ C; v5 r9 c0 K$ p6 t. ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- a& Z8 g+ _; D% _' {( i7 i" y  w

6 h+ j) Y3 ~$ |3 i. u" H73.Which of the following is a principle not used in stock making?" g$ S8 R1 f" B7 i, ]1 y
下列哪一项不是用于制造高汤(低汤)的原则?% Y: j+ T8 s1 d! p  q* |4 J
A:Start the stock in hot water.开始在热水中操作# O3 w, c: \: U. [7 p/ p: _' _
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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
* c0 G0 ~3 A6 M3 R& N; WA:Remouillage 法语熬汤3 A& w* H4 Z$ Q
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