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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。
/ X& }) D# S* \) ]
; [5 T# ^+ W& n4 n$ [% P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。
9 A5 s6 T( ]# v) V+ w# n+ e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
理袁律师事务所
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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
; e$ }1 ]% a4 [, A; x8 X* ?1.Which of the following methods should be used to determine doneness in a New York steak?8 Z, g* S) o$ z/ n+ O9 a
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)- v+ {$ m9 L! a) G1 S2 m/ ~% ~$ x
A: pressure touch. 压力触摸
' F4 }/ @. C* i4 u0 J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid0 o! t" t/ q0 `, u
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
7 O$ M+ ~8 l' m. b  BA: acid  食用酸) C2 l! ^) I) l; x- F% I
3.Vegetables are major sources of which of the following nutrients?
7 b& `2 i+ u, s$ m, p蔬菜中包含的主要营养有哪些
' `5 o" F( G$ P' U$ AA:vitamins and minerals. 维生素和矿物质。
. w( d* ^% q, O" M- |" U4.Cauliflower is commonly served with
, k4 w/ r$ p; C6 u- G花椰菜(菜花)最常见和那种酱汁搭配
2 {2 |  f: G: k: Z% s" Z' }& P" i. {A:Mornay sauce. 奶油蛋黄沙司
( A& Q3 c  L& g. m4 {7 ?5.Which combinations of products are found in pie dough?
/ o6 C& `' m2 R5 b! x! P; ^9 ~下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 U0 S3 _" o! a/ Q( \1 }% m, |
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 K8 G/ S0 F% g! o
6The French term for mussels is 法国语青口(海红)叫什么
7 r; E) ^) D/ N$ b( ^A:moules.法语青口,海红
$ {7 \$ }& w4 w+ b7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 d# }) f1 X) f6 E
A:faintly fishy. 稍微有点似鱼味
" G5 j  Q, }6 z) z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 ]% D4 P3 S$ tA:2 days. 2天
3 O6 d1 S. }; `9.What are the principle ingredients in ratatouille? ' p# L2 c* _" P% L0 @7 u5 `2 P: }
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% w2 c# q5 P6 O4 j* b* S% q
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 I( \3 T! `$ u! W  j西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# A5 T; @) {% ?) A0 F' ?
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 r/ Q; y5 [( v. [7 y% z" N: N
A:cook food in quantities that will be used up within 20 to 30 minutes.
' u" i4 n7 B% T  o大批量烹煮食物要在20到30分钟内0 E. w) k6 m7 B; A" b
11.What person has the authority to issue a Health Permit?. w/ b. o. k$ V! q# }2 m- c2 a
谁有资格颁发健康证(卫生证)。0 M; z. J7 O5 I! i
A:Medical Health Officer.
) B9 G( f3 g# ]医疗卫生官员。! K$ ?( Z/ I  M1 S4 W
12.For what period of time is the health permit valid?; S/ L7 l. X  L  `8 W& y6 M
健康证的有效时间是多久?
7 ]9 s8 C0 S4 k- g! J- s3 }A:12 months.12个月8 Z9 d" q$ R* S0 C3 |% [% ~. N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( ?) d1 Q4 g6 N. Z3 I9 X$ Z在食物和饮料准备区,通风系统换气的标准时什么% Z4 E9 `: C4 A3 D3 g
A:08 times each hour. 每小时8次
7 v! c+ [5 I1 B- Z14。The minimum temperature for manual dishwashing in the wash sink is
/ z5 E0 S; X2 ]' S& w# |手工洗碗,洗碗池的水温最低多少度?3 J8 {% k* K; P. ~" c
A:110 degrees F (43 degrees C). 43度
  V& A* V3 `$ X" J" p4 e. ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& G' Y. b2 h1 E! G" s8 O! y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 Z- D% l' ?: U) N) B/ `6 F1 w
A:180 degrees F (82 degrees C).  82度
% c9 s9 ~+ m9 H16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 M7 ]% a6 T+ m+ k用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 |. y8 L2 m& n4 MA:en papillote.  法语自己理解
& ]6 b4 W3 H$ q! X) p7 O. |5 P17。Wing or Club is considered a* J9 l! Y0 S7 S9 H( D( X& a/ O
翼和CLUB 被看做是一种..., S# B* Y! F) M4 [, n$ y& B3 P
A:Bone- In Cut     带骨切6 c/ ~$ r2 ^/ _. k
18。New York is considered a   纽约牛扒被看做是一种8 \0 i, \4 j" H, X4 C
A:Boneless Cut     无骨切
  m" o3 Z& ]! a2 [19.In general, a court bouillon for freshwater fish will contain
, ]6 J5 E+ p, h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 r, z6 b* D* ~# U/ O# |3 {3 oA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' u5 P1 ~9 \6 Q8 e. x- l; n& ^+ B# z6 ?
和做海水鱼同样数量的调味料和香料! ?. f4 h* D1 Z! w  i6 I
20.Anise is very similar in flavor and appearance to* {+ d0 y3 V( A" I* g
八角和下面的那种原料有相同的味道9 g/ L# Q) \6 s/ C
A:fennel  茴香
; b; C3 c" I( T+ r4 L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. ^! m/ S% a% T% l! x5 ~
下面那种原料更像大葱且有平面的叶子+ V4 N7 Q1 V8 p' a
A LEEKS  似蒜葱 (这边人叫京葱)
5 D# O2 a, v4 d; [8 I2 N22.Which of the following cutting shapes refers to a small dice
3 b0 }5 A+ A) o( t! [) B下面那种刀切形状指的是很小的粒(末)
% N* h# F6 m9 t2 }A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 y4 A5 g. f5 w: w- i# W( k9 F3 G
23.Oil is added to the water for boiling pasta in order to
" I" [+ x, s5 }0 H2 Y5 C* R6 p向煮沸的pasta (意大利空心粉 )中加油是为了9 S/ F) i+ ^  U, C& h2 |3 Y) k/ O% U
A:prevent the pasta from sticking and to minimize foaming action.. d7 t7 ]% T) @0 X
防止面条黏合并降低发泡。
( [2 f# w0 p8 C2 Y' y5 O24.Which pasta dish features pine nuts and basil?
$ [3 I5 Q0 D9 M; D下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: a' E# ^* x1 e% eA:Pesto.一种绿色的意大利面酱 * v2 E. j% z+ M
http://www.tianya.cn/techforum/content/96/563836.shtml
3 h/ Z' L% P7 a& y/ l" F2 i0 E0 u, h2 Z$ j8 S& k' T& V, i
25.Which of the following is a spring vegetable similar to spinach?; n- v' a8 E# t( X: m
下列哪项是一个春天的蔬菜类似于菠菜?+ Y' b7 G2 B7 @# a! y- q
A:Sorrel. 酢浆草。
: _9 K8 w/ C0 ^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?
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 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:" C/ e/ X8 r! Y
哪位厨师最早带来高水准浮夸的美食
0 g% B2 K0 n6 z- NAAntonin Carême 人名 安东尼·卡罗美
" j9 J- f  h5 `3 B3 s; w: P9 E: T2 P0 K* ^" S( P6 {; A% U5 U
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ n  d5 ?( M( A6 S. W' K) X8 w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* I. m  Z' l- e! p3 Z/ f9 ~A:Cast-iron stoves         壁炉
6 B* W3 J6 |6 q  j+ khttp://www.usstove.com/products.php?id=6% E  s" X( ?$ f# v: i! n

  H( v' k4 x4 e/ V9 d# z4 d7 I28.The French term used to describe the roundsman, or swing cook, is:
2 h/ V% G: e1 g- T1 b  Y5 r法国术语,用来描述roundsman,或摇摆厨师是:6 B* L1 F7 D/ D  o3 N$ P
A:Tournant   图尔南
+ j5 ?9 ~/ x5 {! V: W' f; y* [+ {' ~
29.Another term for the wine steward is:
; @- O6 d) b, {1 O葡萄酒侍酒师的另一个术语是:
+ g1 s/ R) I; ]8 J7 NA: Sommelier 侍酒师' g2 D1 w% l- Z+ A4 f

* E4 J3 ^& F0 {( Y30.Molds, yeasts and fungi are examples of a:1 ^. T! d- }1 e  W; @
霉菌,酵母菌和真菌是一个神马例子* B$ N. P0 b, t: b  o3 V5 ]0 ]- f
A:Biological hazard 生物危害
- O2 k$ ]* G; e9 A2 q6 E0 f  m, v# p% [0 Q! U
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 j: Y2 `: g3 _. f( ^* s: o* e根据加拿大食品检验局,食品的危险温度区在多少之间:
( E, ^6 s. r/ ^: NA:40° and 140°F (4–60°C)     4-60度
: ?3 w- h5 k; \. m) P% _6 ]. b0 {6 U, i* U6 {0 h  U
32.All bacteria need the following for survival:# _) N6 m) l: o- v0 O. ~" s5 m# L# \
所有细菌生存需要以下哪些内容:
! E" i8 i8 x  Q* i% n2 m% qA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
" a9 ]* f4 T, ], i# Y8 n3 f
% T* p: S) N6 q7 n* U33.Which of the following correctly represent critical control points in a HACCP system?
9 r( Z9 b3 V3 }2 p$ \( N" b以下哪项正确表示了HACCP体系的关键控制点?+ r$ D! \9 i6 f1 H! I% c8 n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" O2 r- c: T: m4 L! ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热- z* b  z+ g" V1 B

% y3 D( k* y# Y) q3 Z3 g34.Which of the following is not an example of a carbohydrate?
6 p0 ]: h4 S$ E) L: u" Y下列哪一个不是碳水化合物的例子?
" U5 ^+ d, O' N2 Z  G1 U8 D* `4 HA:Essential nutrients 必需的营养物质
/ l9 w0 ]2 y) s6 k* O! n
& F9 ~! R. \6 x  h) B# @35.The process by which a liquid fat is made solid is called:
/ z% {9 A( ?! W) R8 i液体脂肪做成固体这个过程叫什么+ e4 G, I% x! b" @, L
A:Hydrogenation  氢化
) F9 p$ s$ Z) W' W8 X
7 s6 x4 |2 B7 W8 y4 @: ~& M36.Which of the following is not an example of a fat substitute?: U0 U. I& k  D5 X/ o
下列哪项不是脂肪替代品的一个例子6 _4 E5 |( b# R8 Z
A:Acesulfame K  安赛蜜K表: E7 r% f/ F4 y/ o/ q
# G3 V# M8 ]& ^9 W& \: t. W/ k
37.Health Canada requires that a product labelled "fat free" contain:
! i7 z* h3 C( V/ E$ _! U8 N加拿大卫生部要求的产品标有“不含脂肪“包括:
/ M8 ~4 h$ J) V( wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  x% y, U! Y4 F7 k9 v; M# H( Y9 [% J8 s$ E/ g! s
38.Which of the following is not a problem associated with converting recipes?& a3 _( _( d& `0 g' ?! {7 f
下列哪项是不相关联的转换配方问题?
" T8 \( ^% B( I* V/ hA:Unit cost 单位成本2 D# l3 d* Y/ w5 G
$ _% ~4 A1 w% ~' `2 V
39.The condition or cost of an item as it is purchased from the supplier is called:
& }  x* N# y6 T. m  s从供应商采购的物品的品质或成本叫什么
7 a  U; F: Y0 |* r; r- U6 RA:As-purchased cost 购买的费用
$ k2 S, U5 e3 _! ^  \- R" j$ r3 t' D
40.The amount of stock necessary to cover operating needs between deliveries is known as:+ w  f! v( \9 Z" ~
在新货到来之前用于日常所求的必要库存量叫什么
9 p1 w; l1 y. ]9 J8 M# HA:Parstock 基本日常最低库存3 y1 d: @: Q4 l9 e4 {( y0 K& g( r% Y
! S9 m, B& [$ r: |
41.Which of the following abbreviations is used to describe the proper rotation of stock?& W* u4 h& V+ p% N4 O/ y  l' R
下面那个缩写是用来表明正常库存流程?
7 K0 c$ M: M+ N1 p$ h" F6 cA:FIFO=FIRST IN FIRST OUT 先进先出$ u; Y+ K  s: ^! f/ q2 I
# |' n2 E* l  w# P6 N
42.Which of the following knives is used to turn vegetables?
: r; _5 d3 I* d% q+ J下面的那把刀是用来打开蔬菜吗?
# Y% E, {! x2 E* z2 p( NA:Bird's beak knife   鸟嘴刀# {' l. O; j' W* |8 A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 B) k+ |; T& r% P+ x1 J
6 l* q; n/ }; o+ p5 ~43.What is an instant-read thermometer best used for?
( R. ~1 L9 W3 f! e即时读温度计最好用于那方面?
  x* p+ f2 Q. s4 b4 D) f6 H# zA:Checking the internal temperature of a roast 检查被考物品的内部温度: o* V. j9 p7 p$ o! \! a$ i( \" R3 L
( ]/ v% Q0 A& |: ~
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, f( L2 X$ ^- f, f- w% Q下列哪些金属材料受热均匀,通常用在铁板而且非常重
: X, o6 J8 U( w2 d  ?A:Cast iron 铸铁3 s1 j' ]! }" D( a. n& ^
8 x- w6 w8 ?% {% T& a- ?6 s. K3 N
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) x4 m8 @" I3 g# p1 _哪件装备下面有一个可移动的碗和一个S形叶片?" e( {: d  Y/ B
A:Food processor 食品加工机0 ]% Z$ `4 s! V& X
http://www.google.com.hk/search? ... iw=1263&bih=572) r. E& t/ m; m# h

. H) h3 v8 q" c  ^46.Which of the following is not a rule for knife safety?7 R- N1 Q9 O& J- m
下列哪项不是用刀的安全规则?& O. t& U7 a# K3 X. S2 ]3 N. O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 `% D! J4 L, Q4 F6 d9 M& J/ p6 A

" Y8 K. ^9 p, ]/ ~! u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& J4 E* x4 U6 ^& {% I: }  }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: K. N! ]# G* v0 r  |
A:RondellES $ i" O  {3 H9 ~4 |4 p% r2 P8 Z  @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 T4 H/ j* V$ Q

" L! y7 f& J5 t9 e& @48.Which of the following is a diced cut used to garnish soups?& Q* e, O) Q' W; x7 |
下列哪项是切成小方块用于汤的装饰?
( Y3 S: I  l" x9 {( N5 DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( f7 D8 ]! w+ Q2 S' `6 p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 V' V: |8 s* y6 }" j0 }
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!!——
# m# U9 c2 a- d1 l" C# g: mA:Gaufrette
" N8 f3 f) \: F! _1 q$ B0 q* kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 S# m+ \7 p1 i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( N, J/ ^7 [2 B- a$ u/ kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 F. h; ?# l) P' t: _& |) Q

' A7 C5 H9 _1 n) b' w* U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 Z( k' ]$ `# e7 F: a0 D6 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), c' _% I- U2 h& n2 ^
A:Cilantro 胡荽叶 香菜) {7 Q" y% w2 ~% h# z5 |" H+ c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 O1 G4 H3 ~3 O+ Y

6 ?! |9 X) q. Z" K+ f) v60.Allspice is made from:* ?2 U4 L; A6 N
多香果,  多香果香料是什么2 r, c3 F1 Z0 o3 z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 T" Q0 H- n. S* l" m# N; \; P  v
A:A dried berry 干浆果
- ]1 E! c& M" ]) b6 j5 m4 d; r
" p5 [9 `1 v% n# f, Q8 B8 G! p- W61.Which of the following are used to make a sachet d'épices?
! g. o% |# s8 w下列哪些是用来做香包德épices?
4 o5 s5 g( T5 {# jhttp://www.sachetcatering.com/
! m  Q: r. L, p% L% }3 T/ w: WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 s" q7 T; v) ?9 w

* s  Y; Y2 `& x62.Which of the following condiments are not soy based?& n+ w, k& w: j/ q
下列哪项不是酱油调味品的?
1 @" u% v! n7 U' DA:Wasabi 日本辣根8 S: k$ i# a( ~7 {- j

4 P" U6 m5 H3 e  d/ q0 I6 P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- v0 P* u& U, ]3 \7 F6 C4 Q, J
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:% k/ F* s& ?0 ^+ q
A:Pasteurization  巴氏杀菌+ e9 K: z1 Y! j8 j

* q  |4 V8 y+ ~2 R2 O6 a64.Which of the following steps is not the correct procedure for whipping egg whites?2 x0 u8 U. ~' f# @! @, }
下列哪个步骤是不是正确的蛋清搅打程序?
. X$ @1 D: |+ g& yA:Allow to rest before use. 允许休息后方可使用。. ~# ^3 o0 V# L$ s( ?
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65.The weight of a large egg is between:一个大鸡蛋重量介于:, A& R( \" V0 r- B" ~  {
A:56g and 63g 56克和63克* M% j8 c3 b: a1 t$ e2 C8 L# [

' x, }- {! C( q1 G  R) H  n66.Evaporated milk is a concentrated milk that is produced by removing& O' G8 i3 r6 o2 e; I6 [9 n* j- U
炼乳是一种浓缩牛奶 是去除什么做的
& d0 v4 J; I2 b2 V( Z4 @7 RA:60% of the water 60%的水0 {9 e' q# b+ d( m' G# U
, |& H4 @, u; p7 y- w3 h& f
67.A method of cooking that transfers heat through a liquid or gas is:: q4 ^- y+ I% r( ?/ x. e# {0 B
一种烹饪方法,通过转移液体或气体是:* n$ q4 d; p2 a5 r8 V
A:Convection 对流
; k7 ^3 T8 p3 S% n1 s& P, y$ h3 t& p: J/ y" f5 M$ y
68.The cooking of starches is known as  烹调的淀粉被称为
& J) Y6 E1 N' ]+ ]& u0 P# ~A:Gelatinization 糊化/ p/ [' ?( {0 O5 G& z$ k' D5 ?
/ D7 {+ Z  q% x. s" g- y
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  `/ t1 R. @  x4 B7 I  d
A:Braising 烤' i* ?2 x7 k2 A1 {2 x( {+ s
6 T% G: X% z' \& u
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 P1 D: b7 g9 G- d1 \; F
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" m9 @1 |4 G  ?) D  a5 w
- m0 o/ V, ^6 F7 T5 ^) }% 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, b9 q! R' t" v/ _
A:Fumet 原汁/ N& p" K7 D$ c9 v

& J. h: ?* A/ k( l4 k$ q72.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
+ O, J; N4 x7 B' F% zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# b) [% x% A% P
+ C" u$ |$ [/ s/ C# Z73.Which of the following is a principle not used in stock making?
6 P- r+ B& {6 u  w2 ^2 c5 i下列哪一项不是用于制造高汤(低汤)的原则?
% e2 ^" }9 a7 Y* C+ C! TA:Start the stock in hot water.开始在热水中操作
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5 X$ Q5 a9 p7 n4 d# `  s74.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: W0 B1 C7 @1 Q5 n0 s/ g
A:Remouillage 法语熬汤
& w, f( ~# a+ {% q* Ghttp://www.haibao.cn/blog/post/176242.htm
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加油!
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