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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。
7 {/ M! t7 g2 F  f8 \" \3 l* T
2 k9 w% g. g' e4 F) ], X8 z9 R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。0 q% N- C3 ?9 Y  J5 w1 I9 K
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
: J4 _! z$ u, u0 O1 t0 R1.Which of the following methods should be used to determine doneness in a New York steak?+ X; V: m) n5 j; g, Y
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)1 T' n8 m8 N8 b$ F9 ?6 ^
A: pressure touch. 压力触摸2 r' K/ t" z5 [3 A0 I, b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 b. R5 |# A4 Q" y# n
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 c" B; J$ n, B9 c8 y
A: acid  食用酸  l/ @9 @6 I9 E% R3 f) G3 A0 Y/ J
3.Vegetables are major sources of which of the following nutrients?* z- i7 R; s, ]: d- u
蔬菜中包含的主要营养有哪些" E$ O+ T5 T3 L* h
A:vitamins and minerals. 维生素和矿物质。
0 s6 [9 [4 ^* g- ?) `, V4.Cauliflower is commonly served with
7 n/ _) h1 \( X! Z花椰菜(菜花)最常见和那种酱汁搭配
  I7 F# T) f' \& |A:Mornay sauce. 奶油蛋黄沙司
7 U9 P( W, l6 q# @; C5.Which combinations of products are found in pie dough?
/ O: w+ h+ ~/ i6 P* `下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 q1 z# F+ S) ]' e' ?! r7 cA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! c5 z" b& E" B. D# j) o
6The French term for mussels is 法国语青口(海红)叫什么
' r3 a! c. m, I7 d9 h" @) NA:moules.法语青口,海红# \$ v4 q& n% o9 G- w6 u
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 \% _" O( @: \% S0 U# v! NA:faintly fishy. 稍微有点似鱼味: p4 k3 [  J/ G; n1 b' O4 T
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" R% |6 u8 U* p: C) R7 zA:2 days. 2天  |; Q+ m; r  F! W8 h/ n# w
9.What are the principle ingredients in ratatouille? 5 A! h- s; l: h/ O1 x4 q* `3 }( [+ l
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 j7 ~% x/ e2 cA:Zucchini, eggplant, green peppers, onions and tomatoes# `# q3 m' Q2 o9 _1 x0 I& z# a: |
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# H% _6 M; R) o& ^" @$ H" e8 t
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. R4 A, p# u) K- S' q8 u8 ~4 t- KA:cook food in quantities that will be used up within 20 to 30 minutes.! d1 q! l' W3 E/ L
大批量烹煮食物要在20到30分钟内
/ i7 Q7 d) Y) Y8 ^$ B* X0 T8 b: h+ D11.What person has the authority to issue a Health Permit?/ F3 R' ]0 J: A( V. H
谁有资格颁发健康证(卫生证)。) E2 V. z& M# J( M0 a4 g( s! L
A:Medical Health Officer.
& t/ d6 v, P! e, a. D医疗卫生官员。, c3 b. J# O, l1 s9 b( h
12.For what period of time is the health permit valid?7 S$ D9 s8 Y4 L
健康证的有效时间是多久?
9 M) N: u1 `: J2 C1 iA:12 months.12个月2 K' I, H& ~; z' q/ e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 N5 Z6 t! z: r8 M$ z- m' Q) x) o在食物和饮料准备区,通风系统换气的标准时什么8 S5 P% O6 Z4 t* A9 O+ p
A:08 times each hour. 每小时8次
; x" r0 b% ]; D1 @1 C  F8 N14。The minimum temperature for manual dishwashing in the wash sink is
& w) V* R$ h( E: O# }2 G) Q' m手工洗碗,洗碗池的水温最低多少度?
  f! c, p) Q1 ?; X3 `: X1 ^A:110 degrees F (43 degrees C). 43度
6 R, u8 q/ ?  U" L15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 W  Y- v4 a' y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 L) F9 `: A+ Y: g* ~& q% \
A:180 degrees F (82 degrees C).  82度1 O" R4 K/ D/ e& [1 P# U5 V& Q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ _# l; ~6 S7 k' y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% ~( z- P7 V, a+ j) WA:en papillote.  法语自己理解( V" s1 ^  E* D. ?
17。Wing or Club is considered a
! S( R. G; }. j9 s/ v翼和CLUB 被看做是一种...
* {+ A7 S/ k! t0 Z6 fA:Bone- In Cut     带骨切- `' u2 M# u4 y$ T- P$ }8 U
18。New York is considered a   纽约牛扒被看做是一种/ b2 |* ]. t, w) X1 j
A:Boneless Cut     无骨切" N7 H( Z* w  s# o- I" D7 ?* x  Z
19.In general, a court bouillon for freshwater fish will contain- ~+ a) E) Z8 U+ ^& f
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
5 M# j0 E8 t) E8 hA:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ v: P7 v8 q3 G$ C
和做海水鱼同样数量的调味料和香料
$ t" h% w7 }& O* \. e8 {20.Anise is very similar in flavor and appearance to' k$ w5 O  H& q$ i: v8 `# `
八角和下面的那种原料有相同的味道! i9 Y; C$ ~2 r& x7 r' h. T
A:fennel  茴香  |" ?$ _- f1 e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 z5 }: W& r+ C7 q
下面那种原料更像大葱且有平面的叶子* {: i# G3 V# t5 N$ x
A LEEKS  似蒜葱 (这边人叫京葱)
3 i: z7 S+ B9 e2 ?# c% p22.Which of the following cutting shapes refers to a small dice
4 J9 S' Q* Y! W& G0 f! O& p/ m, c下面那种刀切形状指的是很小的粒(末)
  C* @/ V3 f3 ?' n$ R  h. zA:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 }/ g; ?0 w: B, O, Y
23.Oil is added to the water for boiling pasta in order to
5 l; @( W- \  c3 p' E向煮沸的pasta (意大利空心粉 )中加油是为了/ Z) d1 d8 Q& L5 ^- p4 M6 b
A:prevent the pasta from sticking and to minimize foaming action.
! B. G+ g7 b" r/ A6 B防止面条黏合并降低发泡。
* J' P# R, K1 b8 C24.Which pasta dish features pine nuts and basil?
3 p1 U( d: R1 |/ z# N下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). H* t6 S% M1 H& V4 y+ i
A:Pesto.一种绿色的意大利面酱 1 q' X( y0 f) ?/ h; Y
http://www.tianya.cn/techforum/content/96/563836.shtml
! y; |9 t' F; e8 m8 G8 [8 ~! f4 N0 E0 g, d8 @# o& C
25.Which of the following is a spring vegetable similar to spinach?, e# t6 |3 [- P2 p1 t! f8 b% x
下列哪项是一个春天的蔬菜类似于菠菜?- h3 }$ Z" ^" @+ m- n
A:Sorrel. 酢浆草。
2 k- n* B2 r- r% z3 N8 \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:
( l, c- y) ~4 `1 y, ?) N  T8 e哪位厨师最早带来高水准浮夸的美食
0 Y: ?/ Y% k' `3 @5 W8 O: D3 A  fAAntonin Carême 人名 安东尼·卡罗美
3 [' v# d! C: i. d9 u) ^
0 y: \' v& Q! X  z, t: o7 F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" C5 i  M1 u2 k' k/ j# ]3 Y' ~9 i, j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 s7 u: j0 B% D8 v+ kA:Cast-iron stoves         壁炉
9 `( o; `& U1 p2 p; hhttp://www.usstove.com/products.php?id=6
* v$ E3 ?' t$ M% Y# L
% D% Y4 e; n9 G. {6 q8 L/ @28.The French term used to describe the roundsman, or swing cook, is:
7 o) O9 D" o$ N3 H法国术语,用来描述roundsman,或摇摆厨师是:) u3 i0 Z; F$ X- f# f( `6 F3 b3 I! Z
A:Tournant   图尔南
* t+ y  I6 f# E2 l
9 U  c  q4 P' \1 c* d29.Another term for the wine steward is:6 i4 T3 G& I) n4 O
葡萄酒侍酒师的另一个术语是:
' i: W, f4 W$ x0 KA: Sommelier 侍酒师5 y5 ]/ z6 O5 i5 G) a2 h
( Q. J& @7 q+ p& S# p" E3 h
30.Molds, yeasts and fungi are examples of a:
5 Y  q* t2 d- }) f5 u5 O. o霉菌,酵母菌和真菌是一个神马例子1 I' ?8 f/ D- u' o8 ^
A:Biological hazard 生物危害* o  v7 W0 x. ~. E, S
8 J0 y  j. w+ f- k
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 W. j4 ~! T8 ~4 z+ j7 y根据加拿大食品检验局,食品的危险温度区在多少之间:& J" b, @/ D* \
A:40° and 140°F (4–60°C)     4-60度
' v4 J% q. H+ K9 L! t( S8 a% E1 l! w2 _$ m. e7 b% |6 T$ M* _
32.All bacteria need the following for survival:" k9 E0 o* n+ H! l1 M3 o7 l; S6 x* }
所有细菌生存需要以下哪些内容:/ h2 e4 F$ X9 Z+ T; @0 d+ C- H
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- X* b  Y* D- S3 `. k7 ?0 a

* w0 l  S! n6 h6 ~33.Which of the following correctly represent critical control points in a HACCP system?
* Z- F4 ]( K9 L: y以下哪项正确表示了HACCP体系的关键控制点?" @3 f3 B, |" d3 R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & Y/ z& m* O: Z! _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) d8 l1 _- x5 c. a! A! L
  F) `2 h& i( B
34.Which of the following is not an example of a carbohydrate?, A2 c6 E" P; g" ^" [
下列哪一个不是碳水化合物的例子?4 J, s  \1 J4 k) V. H
A:Essential nutrients 必需的营养物质9 |" W3 _: k. x$ K: K+ e! y

' M7 u  N, S0 Q35.The process by which a liquid fat is made solid is called:
6 I* Y2 S: y4 P液体脂肪做成固体这个过程叫什么
0 U8 O% C& O# z& U& \( oA:Hydrogenation  氢化
$ @6 R+ G' h' S7 f" E- n, o6 z& t- h# y, Z" `7 |
36.Which of the following is not an example of a fat substitute?
" V2 v3 `8 E$ _# _! m/ B* @* V下列哪项不是脂肪替代品的一个例子9 K  v/ D7 s  g
A:Acesulfame K  安赛蜜K表
; b+ g$ a0 N# O( @; s3 t  O
7 A" e* l4 Z3 ?3 k3 @- \' e8 Q5 X37.Health Canada requires that a product labelled "fat free" contain:2 }* d3 E0 c( g2 z/ K. S' c
加拿大卫生部要求的产品标有“不含脂肪“包括:
$ i" G; b% G! o/ jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 Y* @( [7 q, ^9 `
. V* a6 C" D. c) h38.Which of the following is not a problem associated with converting recipes?
) {! z6 u: j+ K6 d8 T& z下列哪项是不相关联的转换配方问题?; S' C6 @( Z+ z5 v5 \
A:Unit cost 单位成本* w. A9 _, u* C
! s. s3 }7 C; E. G+ h
39.The condition or cost of an item as it is purchased from the supplier is called:
: v) Z8 K" W! J- [# v9 L% N1 ^从供应商采购的物品的品质或成本叫什么
5 J4 ~+ f7 N- \7 fA:As-purchased cost 购买的费用$ ?. S( U! f3 {% P" }

/ _& G$ X7 K. U% f9 {" x: A40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 K- f+ y# a, A: a) W在新货到来之前用于日常所求的必要库存量叫什么
: ~$ J' h+ w" f- X' TA:Parstock 基本日常最低库存! ?8 Z) ?$ J" ?9 [
4 n: M! T- b/ O8 q/ g8 l  H
41.Which of the following abbreviations is used to describe the proper rotation of stock?
- D+ K& T: @! s+ w+ W) E$ m下面那个缩写是用来表明正常库存流程?
/ _! j+ S! z5 ]- n: CA:FIFO=FIRST IN FIRST OUT 先进先出
, x, L* H6 ]+ s& Q, L9 H0 G8 S6 R" ~: F: G% v5 p
42.Which of the following knives is used to turn vegetables?
9 m1 T8 |. A# X% ?下面的那把刀是用来打开蔬菜吗?
- P7 L! j: J6 c" N0 z+ Z, T0 M) B" ?A:Bird's beak knife   鸟嘴刀
% B5 X* |# K  U4 o% h# ?6 dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ a1 B8 Z& [; m4 w* v0 _# p+ U" l8 T* `) V) C' @
43.What is an instant-read thermometer best used for?. A6 c* J8 Z/ j9 z( |. V
即时读温度计最好用于那方面?1 o* |0 C- D$ G
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ p8 X9 P4 y: x# f; k5 V
8 d1 P9 \- U6 R% x  F; x, `2 Z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 C3 g$ c; G# _) O+ `9 A8 K4 i
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ C4 [. T% _$ I2 }: J
A:Cast iron 铸铁6 Y% {/ e1 b( ]! Z+ `; G

9 D8 [- C2 O) v5 I! j# Q" p" ]) P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. O& e9 J) P6 Z; S. C2 h哪件装备下面有一个可移动的碗和一个S形叶片?8 D' O" Z) N8 j2 Q% H  I
A:Food processor 食品加工机
' {6 h( b; J# J9 N8 z: H2 o4 w& Phttp://www.google.com.hk/search? ... iw=1263&bih=572
( J7 O4 n* Q% m; K6 ]% ?% Z" e
9 q" I+ G* n' U- ~  {6 H! N7 [46.Which of the following is not a rule for knife safety?: _& K2 I2 \! b! D* ?$ F/ v& r' N
下列哪项不是用刀的安全规则?- k$ y: S0 v, J& `
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& _" W0 p4 J' x. q; G, u% _2 d' w  U9 k7 i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( H2 ?1 L" F6 e. Z+ k9 T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. Y: k( b$ r& a' h3 c8 b; m
A:RondellES 4 D0 q3 K& M8 P; i1 l: |( `* @& L. e6 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ Z$ }- g5 ?( e+ w/ y8 e: r6 t
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48.Which of the following is a diced cut used to garnish soups?
' G# ]; N, w) P. ]  M6 A下列哪项是切成小方块用于汤的装饰?, _  m5 F( T0 I
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  i* h9 [( w! J  ]: Q9 F. X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ \0 A! i7 E0 k9 a! ^5 s
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!!——9 R* J8 r' j1 B: h  x  p- E' [
A:Gaufrette # D/ b; K/ c6 Q* d/ Y6 g2 O* m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, |7 y: ^- L4 X$ {6 R8 qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. L7 z5 w3 |/ k% cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 x5 l7 u' f% w# c  d) R

) y- e" h! V8 h4 i, W. O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  ^3 t% j$ s$ j
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)
# _7 c* V) U' C$ z6 c( JA:Cilantro 胡荽叶 香菜& D/ ?0 f: G+ H9 u! t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
* K( m  p) x; v& n 多香果,  多香果香料是什么
% J4 G7 Y* O, f0 x3 \: Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ `: p6 {* O; Q" p( p6 L; E
A:A dried berry 干浆果5 {& q0 n3 q& K/ b- s- L% T9 k. X
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61.Which of the following are used to make a sachet d'épices?6 g- r/ `4 X& v3 M8 k
下列哪些是用来做香包德épices?  @+ u: n5 n, C2 D! V  s& U
http://www.sachetcatering.com/
# [3 l1 [, {  U0 ^# x: wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" f+ k$ h! K' w% q/ r0 r
2 N1 O$ n  {" A62.Which of the following condiments are not soy based?, K' g, y$ U9 }- X3 n3 g
下列哪项不是酱油调味品的?
  C% ]% D" b3 t( bA:Wasabi 日本辣根9 B! T7 n2 E* s1 T

# b4 ?) H2 p9 L  A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 V+ \) L  `6 e# b5 o4 v
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:
* d$ W2 ]$ J/ d( O# y0 qA:Pasteurization  巴氏杀菌
  z, s7 u% r  e3 x! E% R+ o) c; P7 K6 J2 g& c7 M9 w# q) `
64.Which of the following steps is not the correct procedure for whipping egg whites?: K4 G' E+ p2 {2 ^$ M) y$ {, l
下列哪个步骤是不是正确的蛋清搅打程序?
( R9 c3 m0 ~* Q$ Y) M4 `6 b% XA:Allow to rest before use. 允许休息后方可使用。* X. y5 i# W: _0 ?3 i

/ ]: d6 `1 A. [: g5 [5 `65.The weight of a large egg is between:一个大鸡蛋重量介于:
' g  U: |& y3 M4 h  \; ]A:56g and 63g 56克和63克( o2 i, n' D" M3 l
  s% z! X, Y7 _
66.Evaporated milk is a concentrated milk that is produced by removing* w$ H5 {4 M0 T8 r7 w* `
炼乳是一种浓缩牛奶 是去除什么做的
: U$ }4 x5 x. r$ k3 X. J( Y$ \6 KA:60% of the water 60%的水
* v9 W$ q0 D3 E5 G1 d+ @7 e3 i# D# q" G. t  }$ i
67.A method of cooking that transfers heat through a liquid or gas is:
8 a( i( w- z) _一种烹饪方法,通过转移液体或气体是:
$ ~/ o' k9 j( q$ CA:Convection 对流- v* w  N. g: ]* J5 |; a2 p& k
4 k. D4 Y! j: [8 o" K
68.The cooking of starches is known as  烹调的淀粉被称为
5 w( R2 Y8 W7 g) c( t4 {! E/ \0 a0 lA:Gelatinization 糊化
/ ~' e- W& L( _) l, O, u
5 \% A4 h0 m6 n/ _* L3 h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% M- v5 {# t4 b
A:Braising 烤
7 S: J0 W$ q1 O* l# m
. U: i* X4 w5 b. c4 Y70.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:
$ i: ]2 u4 F8 j5 z) ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% ?5 @$ K! L3 @( h: q: l
! X7 r! ^- ]) \. }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4 Q6 D8 h  @* R0 s
A:Fumet 原汁
9 @5 O8 r- j6 S3 A8 l
& l7 J5 C  p; ~5 y6 O72.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
( Q5 C8 a4 l  s& HA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 Y) _1 Y1 Y2 y% r  s

4 O) ~9 E7 G  I: p5 X9 }+ f73.Which of the following is a principle not used in stock making?3 v% c5 `( ?4 n$ J9 \
下列哪一项不是用于制造高汤(低汤)的原则?
: v" {- x' {7 SA:Start the stock in hot water.开始在热水中操作
3 }; r' h* T4 Q$ W& y- k! j2 a+ q. t# g3 u& A1 N* w* U
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+ q' ^5 r  b3 ]- \
A:Remouillage 法语熬汤
' j& I+ U0 {2 X' p$ Dhttp://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
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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