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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。
) Q. r2 ^; b. s- u+ \1 \2 S$ A8 ~8 Z1 j$ i" m) B# 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。2 H+ E( J2 C5 K, S( m6 |1 Z5 k& s
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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# Q8 K0 b; }( H( E- D+ m
1.Which of the following methods should be used to determine doneness in a New York steak?
; D6 G; Y/ G3 K2 L' q  D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)
, s, x8 E6 v' }- F3 dA: pressure touch. 压力触摸$ D5 {/ A6 h" I; P1 a: k- ]! D
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* E# i8 D1 P; B! Q7 l( ^$ a
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 o( Z5 W0 }% q; Z. E" {/ p' \
A: acid  食用酸
0 @1 @: U/ w% l! g+ H  ^' }3.Vegetables are major sources of which of the following nutrients?  j7 {4 G; i% R! R
蔬菜中包含的主要营养有哪些7 C4 s( g3 v/ r4 C1 t
A:vitamins and minerals. 维生素和矿物质。$ |( p6 u! @7 H
4.Cauliflower is commonly served with5 e  k- k5 r# E3 N
花椰菜(菜花)最常见和那种酱汁搭配/ }: M" M1 c% s3 n6 b
A:Mornay sauce. 奶油蛋黄沙司
5 n, a- ]0 B: ^9 P5.Which combinations of products are found in pie dough?9 l  D4 ]6 f0 f, f- n
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 M* X5 W& h* s; \) i4 E, j, k
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* Z9 q4 e8 @3 M: U
6The French term for mussels is 法国语青口(海红)叫什么8 _' T7 _7 e/ G% t! T9 P. a& f
A:moules.法语青口,海红2 g+ P1 D3 x3 [: |. @; l
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  G. F8 N. h. e/ O0 b6 R
A:faintly fishy. 稍微有点似鱼味
  W, }5 `) w; M* L6 C1 _( A8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 t. V/ t- T8 j- X3 B* Z+ E: rA:2 days. 2天$ x* M5 b$ \9 }
9.What are the principle ingredients in ratatouille? # H* y: |# M4 i1 }* ]( {
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 n  x$ n3 w6 j6 b: Q& T5 g) iA:Zucchini, eggplant, green peppers, onions and tomatoes; B3 R9 K8 B0 W% j
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# E& u) y* R& S1 j4 I- n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ ~: m# K9 K  G. y6 g
A:cook food in quantities that will be used up within 20 to 30 minutes.
" g) b6 B$ Z6 c$ c2 P$ t6 ~& [大批量烹煮食物要在20到30分钟内
0 t" D3 T$ H2 E: i) _' Q11.What person has the authority to issue a Health Permit?# Q2 H: l9 @1 g! h' l
谁有资格颁发健康证(卫生证)。3 |) G5 I# Y. E" Y- g" l6 B
A:Medical Health Officer.5 j" g# ~9 @- H+ K
医疗卫生官员。8 x" s+ `3 @. q) J8 l- }, w+ G
12.For what period of time is the health permit valid?( ]  s# d; _: O( J9 h
健康证的有效时间是多久?7 j  v0 S4 _; |* j( y* X' ]# ]* K
A:12 months.12个月
8 W* s% A6 u7 h6 r13.In the area where food and drink is prepared, the ventilation system must be able to change the air( {7 F) Q9 ~& @2 `, s
在食物和饮料准备区,通风系统换气的标准时什么; G/ w# ?# x- c) W
A:08 times each hour. 每小时8次
! x  _" p/ Q7 e$ q& B14。The minimum temperature for manual dishwashing in the wash sink is  P. P# j0 W: W9 u7 _
手工洗碗,洗碗池的水温最低多少度?
! [* e& n- e: \1 k, O, a$ _2 a3 T' v( _$ UA:110 degrees F (43 degrees C). 43度% U8 z$ V; D: E( o6 t9 r8 R5 B
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( k1 N% N8 K0 b2 F
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 B" x. r" A3 E; r9 j/ i: JA:180 degrees F (82 degrees C).  82度
" B5 z' M) V1 w/ G# U( b* n1 t16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) n9 U' D4 `8 D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% I0 r9 Y. D5 `2 c4 Y& W, NA:en papillote.  法语自己理解8 Q) M: J% d& }; m$ g
17。Wing or Club is considered a
; `- h. ?$ F5 m& u6 w! e1 u# S翼和CLUB 被看做是一种...
/ s' y: m4 N2 }8 R$ W' I# I& E$ R! ZA:Bone- In Cut     带骨切" _; N% s3 ?6 {" @8 N: f" E
18。New York is considered a   纽约牛扒被看做是一种
1 q$ ?: {* \6 _/ T; X0 W' kA:Boneless Cut     无骨切5 q  y" W8 c  O' E6 Z2 \
19.In general, a court bouillon for freshwater fish will contain1 s* o" ^' I: S/ U" m
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; Y5 w0 q" Z0 J7 d% {+ `) D$ ]
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 C& K; |+ s' _2 X3 O和做海水鱼同样数量的调味料和香料
& ]- T' K# f/ K: R20.Anise is very similar in flavor and appearance to
0 k5 e; W" e5 C) v% T3 T八角和下面的那种原料有相同的味道
) `" ]# b' w% c+ U4 LA:fennel  茴香
+ O0 r( j+ }: e9 N( o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 E- D- A1 x4 F3 U下面那种原料更像大葱且有平面的叶子
6 l$ K& K- Q; ]5 t9 GA LEEKS  似蒜葱 (这边人叫京葱)4 Y. M) v3 n& u/ Y4 ~
22.Which of the following cutting shapes refers to a small dice/ S1 W4 S0 J3 A8 H8 E
下面那种刀切形状指的是很小的粒(末)( Y6 e( Q5 d1 c( L( }8 G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 x* i) X) e+ q23.Oil is added to the water for boiling pasta in order to" p2 a" u; s7 Q" ?/ F
向煮沸的pasta (意大利空心粉 )中加油是为了
5 j+ c6 \5 n  W' ZA:prevent the pasta from sticking and to minimize foaming action.# k3 z8 p7 U$ P! U7 F% w; y- [
防止面条黏合并降低发泡。
' T: ]3 {6 z" W1 q0 \6 x24.Which pasta dish features pine nuts and basil?
# H- }) n$ U1 l; k5 F# ~下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' D" Z2 ^8 Q  U# p
A:Pesto.一种绿色的意大利面酱
8 g) ]0 H( \% B4 |7 s8 A8 ]! f7 whttp://www.tianya.cn/techforum/content/96/563836.shtml- B1 v# {( G( ~) y. F+ Z$ k
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25.Which of the following is a spring vegetable similar to spinach?9 R: r( [1 e- [3 D
下列哪项是一个春天的蔬菜类似于菠菜?
) G1 i; r9 V+ L) KA:Sorrel. 酢浆草。
8 C. k& o1 a" mhttp://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:
6 z, z2 R6 ^3 I- x9 }/ ~/ ?) L哪位厨师最早带来高水准浮夸的美食
- M0 }! g9 y1 XAAntonin Carême 人名 安东尼·卡罗美4 E- s- o8 L3 Z9 Y, ]- d1 f( `

& T! |, G( {# r8 ^/ ]$ J$ m9 c" c/ |6 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 R. M( ?; L- D* }' V* L! U) C! @" R. Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- j0 d4 n* x: Y# i9 m
A:Cast-iron stoves         壁炉
$ f0 H9 ?1 ]2 ~2 B: ?; v9 p0 T$ Z* Yhttp://www.usstove.com/products.php?id=6* L: f( t4 V/ A" J

9 m4 }# d* u, H: [) _3 F2 f28.The French term used to describe the roundsman, or swing cook, is:
, r' B0 y9 n8 K; }  ^' H法国术语,用来描述roundsman,或摇摆厨师是:
. V$ U6 y! W& B+ U) ^A:Tournant   图尔南
4 J9 K% @  `; B! B; H5 {: @% U% a+ J" f/ x$ g% A, b
29.Another term for the wine steward is:0 g; i  U" r  K3 }
葡萄酒侍酒师的另一个术语是:
9 A9 G+ c, H4 Z; eA: Sommelier 侍酒师
  T( O, {8 |1 E9 a! t
: @9 U4 a! S8 o/ X30.Molds, yeasts and fungi are examples of a:
2 I+ i& ?7 k. W霉菌,酵母菌和真菌是一个神马例子9 d1 s8 Q# ^6 U' o8 ~
A:Biological hazard 生物危害# U+ t+ w3 h. _5 x5 J) K

7 O) j. `( G* R5 @1 ~# W2 f7 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 R6 y; j# n- |7 V0 X根据加拿大食品检验局,食品的危险温度区在多少之间:$ z2 w' R6 N0 R: J
A:40° and 140°F (4–60°C)     4-60度
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/ c& r+ b0 u! u. V) t8 N32.All bacteria need the following for survival:& Z9 ?9 x1 u% u9 _) Q- z
所有细菌生存需要以下哪些内容:2 \( x" {# {9 z( h; s
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 _! Z( b  G% j. B

4 x! c) t! o; A5 m' g, h! m, _' b33.Which of the following correctly represent critical control points in a HACCP system?# W0 E" ]) ^, `: J$ X6 M
以下哪项正确表示了HACCP体系的关键控制点?
4 J% j" t0 Z6 jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: q, J4 N, z) d* L食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 w0 B: R& I0 P2 {- B  B# ~
2 ~0 H( F% C/ p
34.Which of the following is not an example of a carbohydrate?
* P* c2 A4 {" R& R% R下列哪一个不是碳水化合物的例子?
" Q, Q% Z3 \0 H' o+ H8 b2 c( ~A:Essential nutrients 必需的营养物质; i. ~+ m5 H0 q7 T

! V. B- o& o0 G" `( x" S35.The process by which a liquid fat is made solid is called:- d1 k, H3 t0 W: K5 b
液体脂肪做成固体这个过程叫什么  m$ J) x5 Q. Y" d$ ^, E; Z% w6 A8 W
A:Hydrogenation  氢化
8 f8 R. L. N6 [8 U' L9 }6 p0 v8 o0 h* [) q, j  X2 C. s- a/ I
36.Which of the following is not an example of a fat substitute?
' @1 T7 s- v6 {* \下列哪项不是脂肪替代品的一个例子
% t( w1 p4 `5 ~! M5 H. Y6 O8 p- {A:Acesulfame K  安赛蜜K表$ h. I* @. h: Z! Q7 R0 p7 o
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37.Health Canada requires that a product labelled "fat free" contain:
0 A6 \+ \4 [; A5 t加拿大卫生部要求的产品标有“不含脂肪“包括:; @7 m7 n  M- N: H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 B8 L2 X9 G' t  p5 U, }' W# c  w+ D5 \* V
38.Which of the following is not a problem associated with converting recipes?$ Q; \5 E! f( ^# q7 F6 ?: ^
下列哪项是不相关联的转换配方问题?1 ^- U, d& E9 W$ k( z8 S0 K
A:Unit cost 单位成本4 P0 q" z$ W6 H, D0 \
! M/ S5 q) ^( z+ a
39.The condition or cost of an item as it is purchased from the supplier is called:
  e3 C2 V# A: c从供应商采购的物品的品质或成本叫什么: W; F; u5 \- _/ Q8 M7 t4 U, m
A:As-purchased cost 购买的费用& U& m" ^& I5 X
, c$ z- ?& A( C& f% z) _
40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 A, J6 Y' V  [" j. y: o% a0 I在新货到来之前用于日常所求的必要库存量叫什么2 Q; l5 Y4 I9 S- k  j; B
A:Parstock 基本日常最低库存0 _4 R, D5 N8 `: Y3 \. w2 K

: k" \. o0 ?1 e6 P) G& V41.Which of the following abbreviations is used to describe the proper rotation of stock?5 `; h$ x/ I! r- ]7 R; d
下面那个缩写是用来表明正常库存流程?
: p$ K$ @6 b8 wA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
7 [3 F! o' f* |; y. q/ u下面的那把刀是用来打开蔬菜吗?4 N, K6 l# o' G1 A) a' E8 t
A:Bird's beak knife   鸟嘴刀
9 |# \0 z1 l- v% Q3 ?" E# khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
$ r( Z: O& P- h即时读温度计最好用于那方面?$ @$ j* R' P% O7 X( c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
' m+ h# f% h$ ~1 D
' Q2 j3 r3 l2 a* {' [: c* N0 V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) L& c' M5 R8 Y4 e9 D* v1 ^0 u! y下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 ^$ \( j6 S1 ?8 z1 hA:Cast iron 铸铁9 F. `# a6 L# c2 L5 X" |
+ |) O. [2 [  j$ H: J
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 B$ c3 F8 _8 m/ R0 `
哪件装备下面有一个可移动的碗和一个S形叶片?
8 ^0 r  d: m6 E& e( S. F+ w8 Q, rA:Food processor 食品加工机0 T  F6 }/ x/ q5 B4 e& Z
http://www.google.com.hk/search? ... iw=1263&bih=572' z: E7 U% ?) V0 W% f/ z

( u2 y0 Y; a* }2 ]/ p& w! ]# {& k46.Which of the following is not a rule for knife safety?+ h. n1 k: p% y# S
下列哪项不是用刀的安全规则?
4 Q- }9 l0 \9 h/ O  LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# Q$ w' E; |' c0 E7 r3 U7 y* [& n  ^9 [2 W
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' C. C0 |% r# u- N/ D1 ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* g* ~1 o! P+ Q% ~# d1 @! OA:RondellES
+ X  o5 M1 K7 |$ a: N2 ]+ }) ]6 Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 ~% A" j$ }9 @: I3 P& ^48.Which of the following is a diced cut used to garnish soups?5 z3 r$ F! [" V
下列哪项是切成小方块用于汤的装饰?! L( I& w1 h1 V" ~3 N/ i
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 e& F/ Y7 E$ P9 A( o% L
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) Q, G6 m5 K' q/ k3 @( Q; R
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!!——0 w0 j. T4 g6 M- j* }6 r
A:Gaufrette
, B1 d* \1 P8 E, vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 k& B/ _- S9 N# _: }$ lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ s+ p6 |8 V( Q+ P' Z; n; w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 l' t8 l! P/ J& @9 `  T0 S( r
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- P6 x( j' x6 ?& e# I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)
0 E8 O/ {0 m/ h8 c$ SA:Cilantro 胡荽叶 香菜
" w( Y7 M- |5 j- s3 Z! ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* a& d2 l; C3 C, K0 t+ @( g+ I; R5 o
60.Allspice is made from:& N) ?! A  m3 q. @" S4 v  j0 x
多香果,  多香果香料是什么
0 D* q( X' v: U7 F' C4 yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 n; f0 C" s/ b$ v9 J
A:A dried berry 干浆果0 H& a9 W+ e8 O

: \) |$ m+ n0 Y0 y61.Which of the following are used to make a sachet d'épices?2 G0 U3 `% ]) W% y, j% ~
下列哪些是用来做香包德épices?+ S0 ~3 Y9 `) |5 s
http://www.sachetcatering.com/4 a$ f  R6 b) p) {3 m& N8 G/ j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) L# d9 g: B, D- x" A- u2 f
+ f5 [9 m& m$ L9 @. @4 Q
62.Which of the following condiments are not soy based?
3 l7 X/ m: W+ d& k' m下列哪项不是酱油调味品的?
% K# O' Z( c) E8 W& u. a6 F& |( m7 UA:Wasabi 日本辣根6 G* B5 q3 z! Z: B8 q' q

, H% q6 c( J2 e( i* P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 @8 `4 y% {- ]% ]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:* X6 i# D; O6 \, R0 G9 G! w
A:Pasteurization  巴氏杀菌! _# ^" D8 k6 R6 v# G
; d6 p; y, w# q% j
64.Which of the following steps is not the correct procedure for whipping egg whites?
0 B5 [) ?( w; i" V. T下列哪个步骤是不是正确的蛋清搅打程序?: v  u# `9 ]  T$ l# J
A:Allow to rest before use. 允许休息后方可使用。3 k- R& j; k* k" `' J/ \( U
! q9 i5 L) O  G8 Z; Z  q2 M! P. y
65.The weight of a large egg is between:一个大鸡蛋重量介于:2 S9 |) l7 o* o8 U; j
A:56g and 63g 56克和63克) M9 q' e$ Z. o: R
2 h) f1 l' O" k! ]  A
66.Evaporated milk is a concentrated milk that is produced by removing# [8 @" `$ K3 J0 h4 M, E
炼乳是一种浓缩牛奶 是去除什么做的/ V8 |% x5 i- b+ k1 c; s2 R
A:60% of the water 60%的水1 Q" S. R1 B! d5 O  g1 A
) E+ y( k* b4 J
67.A method of cooking that transfers heat through a liquid or gas is:; q9 z/ ?0 |, n# e2 D' Z: G1 g
一种烹饪方法,通过转移液体或气体是:$ A3 l/ |  l$ |( ]; ]  P
A:Convection 对流. {$ H/ I8 |" s3 M% p, j" V

2 ~7 y4 W% @5 @) A" H' t' J68.The cooking of starches is known as  烹调的淀粉被称为* w- W% v" w3 w" W: t7 K
A:Gelatinization 糊化% k( \1 l3 e- _: B. x
% n' p8 N% k' R) {% J
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  f) f" y" E6 }7 S
A:Braising 烤# T* e+ M1 V4 k- i4 _. i# l

! `- m8 V! o# N6 f70.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:- Z9 Z1 i# l1 T, Q/ m. i
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( I. a8 J; x/ F( d

4 |3 B" v* X9 p. N: F/ Q/ S0 N) E71.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
- A( j  @. v8 Q& F6 G  r8 E5 BA:Fumet 原汁6 R. W: r, _( u( i4 s) C1 _
: H3 d0 s+ h5 {" u
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
* O2 C) Q8 R! d& s$ ]$ A: l. |, kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) O% t, B  N( h
2 ^. |& i4 @' h3 k' A
73.Which of the following is a principle not used in stock making?' V7 C" G  Q4 G: h! l" {
下列哪一项不是用于制造高汤(低汤)的原则?
8 m4 u/ G) h" IA:Start the stock in hot water.开始在热水中操作
& @! v' K+ U( ^" N: @$ b: p& u) [" y& W9 p; R# h2 ~
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
: j+ W4 O, E! \# Y1 n( MA:Remouillage 法语熬汤$ W* z( L* Z5 [  K. C
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