埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10456|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
, a- x4 |* E: s' T' k% C, [4 ~1 v5 J+ d  j9 d/ R- |# _% E$ J
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。
$ n. Z/ V* T* T另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
5 G2 t+ [. B1 t0 U6 ~& [1.Which of the following methods should be used to determine doneness in a New York steak?' ^) f$ o1 C8 {' F# Y9 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)# n7 N% a/ O+ i( s$ w
A: pressure touch. 压力触摸
% A! E* t; G% c8 h& r2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 b( g& v; ~' T+ Y0 O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
. \+ y+ N) e2 PA: acid  食用酸. Q* G+ `) u! J& Y/ C, m
3.Vegetables are major sources of which of the following nutrients?
/ f8 a$ ^! Y3 n- Z% s" }" k蔬菜中包含的主要营养有哪些5 ^6 s4 u" N# O9 q6 L) z0 r
A:vitamins and minerals. 维生素和矿物质。3 }0 |& {% i8 ~" H8 l, l! W
4.Cauliflower is commonly served with
2 m) @& W" f' z" j8 Q花椰菜(菜花)最常见和那种酱汁搭配
6 o4 W2 P) y: z) ?A:Mornay sauce. 奶油蛋黄沙司
* e. l. Y. T/ }: T7 V# r/ E+ \' T4 D5.Which combinations of products are found in pie dough?+ o  S# W' A. H) I4 N0 y0 {
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ P! U+ b6 o6 x
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 B, X9 f  Z; r' m+ K8 X; P5 D
6The French term for mussels is 法国语青口(海红)叫什么8 G0 X/ X% e2 M: ]
A:moules.法语青口,海红) V" B) B' c$ m$ j' O
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 o! W1 j! i1 v( M, M- M% U
A:faintly fishy. 稍微有点似鱼味
+ D' Y' v, A: t8 |  Q, q0 c7 U8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 G# M* Y! T( z' n; x- o4 iA:2 days. 2天
5 n* \# x4 \5 K) m9.What are the principle ingredients in ratatouille?
7 R$ j: P! e4 d/ R炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 F8 |. |7 R4 N0 XA:Zucchini, eggplant, green peppers, onions and tomatoes& _7 b! m2 h2 U0 W! ]
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  D$ S: ]! `' X& z0 G5 t: u$ M
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, t& d* U# W( V4 b8 M6 cA:cook food in quantities that will be used up within 20 to 30 minutes.
  F# v# }8 K; R# i2 Z2 G大批量烹煮食物要在20到30分钟内. k: \5 A! D, K0 \9 v; t
11.What person has the authority to issue a Health Permit?; ^. I4 ]. B0 ]4 v& F. L4 I
谁有资格颁发健康证(卫生证)。
9 Y4 A) U  c2 X. r; J' K$ F/ NA:Medical Health Officer.! f. n0 B! m7 U5 U! @
医疗卫生官员。) }) }# r1 Q! C* {  g: X* ~" y- m
12.For what period of time is the health permit valid?
0 y% ~! V# d9 o& d& Z2 M3 ]健康证的有效时间是多久?
/ D0 {9 N( ?5 |A:12 months.12个月0 `. z. l& ]5 D/ r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ [9 O' Z1 B  J5 q0 N8 p5 A9 ^在食物和饮料准备区,通风系统换气的标准时什么' j6 l/ t" W" E. ~* ^) d# c
A:08 times each hour. 每小时8次; ?$ ~" T7 W0 x4 h" N0 w: g# j
14。The minimum temperature for manual dishwashing in the wash sink is
% L. s; K1 }% g7 s手工洗碗,洗碗池的水温最低多少度?3 e& y4 L2 l* c# M  V
A:110 degrees F (43 degrees C). 43度/ j/ `' e% V- \$ ?5 l2 r* m3 G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 B  F/ Q6 c0 A" g
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 J, p, P8 E7 @2 R7 H' YA:180 degrees F (82 degrees C).  82度0 j4 y! L4 p* G/ Q* N
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, L# L/ S% p; Z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ W& M8 c3 |8 w5 v: Q8 cA:en papillote.  法语自己理解
7 t) c+ D: m; X( ^% T2 A17。Wing or Club is considered a
2 q, r4 m4 U( u& \8 `. x. t翼和CLUB 被看做是一种...  m1 z* B0 x0 [, G1 _2 ^" h- D
A:Bone- In Cut     带骨切
2 I- j3 O. T( A$ ^18。New York is considered a   纽约牛扒被看做是一种
0 A4 w7 e" T# q0 X* j+ K" }' f" \A:Boneless Cut     无骨切5 I& I4 z) e' k0 K! N+ N0 y' K+ ?
19.In general, a court bouillon for freshwater fish will contain
3 R9 R  e) l! ^# x6 U! ^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, S; J0 p- R7 s
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* S6 u  f8 n# @3 l: c3 L; ?) b" q0 B和做海水鱼同样数量的调味料和香料( D( w" m6 ]1 V9 v2 r2 A, Q0 i
20.Anise is very similar in flavor and appearance to& D) }2 ~! I1 X- w+ ~
八角和下面的那种原料有相同的味道
1 g4 `7 p. }% ?5 F: pA:fennel  茴香
" Z* y8 j, ~. e& `: T7 H% N# S21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ E0 H! ~& e1 s9 u
下面那种原料更像大葱且有平面的叶子
9 F. Y5 s3 {2 ]+ i/ X0 o7 {A LEEKS  似蒜葱 (这边人叫京葱)* [$ F& B+ n1 g0 _$ M2 B
22.Which of the following cutting shapes refers to a small dice8 w: y3 G1 C. m& t3 w
下面那种刀切形状指的是很小的粒(末)
. i7 Y0 l) `4 EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。; n" i6 T  p. d! e) q8 h5 @
23.Oil is added to the water for boiling pasta in order to
* Y( U& a/ w; p8 U向煮沸的pasta (意大利空心粉 )中加油是为了
! h' J: h+ i) v! i* D& OA:prevent the pasta from sticking and to minimize foaming action.0 {: ^, G7 b: k8 @2 N3 f8 ?+ }
防止面条黏合并降低发泡。
% G$ u: J8 v8 X3 L3 F24.Which pasta dish features pine nuts and basil?
: m: t. J3 P# T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
, u+ }( X  T2 I" _$ HA:Pesto.一种绿色的意大利面酱 # u2 I/ J* `2 X5 ^# z  W
http://www.tianya.cn/techforum/content/96/563836.shtml3 d+ j0 H4 N$ ]4 r" w

8 n0 m. i( T! q: D1 L. e, s5 f25.Which of the following is a spring vegetable similar to spinach?4 H+ d" C3 J+ e6 M4 s. P# v- }
下列哪项是一个春天的蔬菜类似于菠菜?& n$ k& l: b/ ~# [
A:Sorrel. 酢浆草。
0 |1 c) C. Y- f& j' m& h( Whttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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:) m5 D" x* e2 S9 g7 J
哪位厨师最早带来高水准浮夸的美食1 ~9 {; ]( ?+ G( O
AAntonin Carême 人名 安东尼·卡罗美
5 T. ]' ~4 Y$ D* _6 e) A- T
# q- s& ^. {5 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 z6 t# ^+ t! ]/ I7 D* O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 H0 M, r) M; ~8 F1 T2 l' \A:Cast-iron stoves         壁炉6 F' O! D$ P7 n% o, Q' Z) A4 E
http://www.usstove.com/products.php?id=6
0 V7 I7 C0 X5 z2 A; r+ l+ l! t* ?$ @! Y4 X: k
28.The French term used to describe the roundsman, or swing cook, is:
% }7 F  h# \) o: W" e7 M8 J法国术语,用来描述roundsman,或摇摆厨师是:/ Q; ^7 D1 v! w. k  s: r3 x
A:Tournant   图尔南! v3 w$ k% i* K2 r( B" U2 t( ?

. q/ x7 V( L5 W" S' `/ q29.Another term for the wine steward is:7 p: A( c8 w+ n  z4 f2 ^/ D2 o- X$ Y
葡萄酒侍酒师的另一个术语是:0 C( U9 N, H5 b$ D4 ?
A: Sommelier 侍酒师# B2 N+ g* g# m

; @0 I3 B# |" I7 A1 V& B( N# T8 K30.Molds, yeasts and fungi are examples of a:4 w( w. N4 C+ a) C+ V
霉菌,酵母菌和真菌是一个神马例子* k! E, \# G# F4 ?: X3 b) d- W
A:Biological hazard 生物危害( ?$ s. W( h' c( q, T

2 |8 B6 R* p2 |8 J- v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 N! R. h# c% T* @+ c7 P根据加拿大食品检验局,食品的危险温度区在多少之间:
9 ^+ [0 O) g( {A:40° and 140°F (4–60°C)     4-60度
9 }$ U/ b6 F3 ^# g: ~5 j, ]$ h4 H3 u: E7 u: U+ e7 u  L/ P
32.All bacteria need the following for survival:
3 q2 \9 n- |0 l% a所有细菌生存需要以下哪些内容:( x6 _- V; F# n0 R
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ a. [( M6 e# [( t
: K  }& M& B2 p7 J- D33.Which of the following correctly represent critical control points in a HACCP system?1 W  N$ m6 G, d
以下哪项正确表示了HACCP体系的关键控制点?+ H& l: O; t; Q0 x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . D- @  H( A+ ~9 P. ], Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, |$ |. |  G. }3 z& i
- A7 \; P) w3 H: [7 @34.Which of the following is not an example of a carbohydrate?9 f* Y+ ]% y6 T1 ~* I/ \& G
下列哪一个不是碳水化合物的例子?
0 e* ?: w  s- l# MA:Essential nutrients 必需的营养物质% m" L0 c8 U( L7 D, `

  ?, X- ?  }& @; j/ b35.The process by which a liquid fat is made solid is called:; K( Q2 y+ c6 N' G3 ]( {2 e9 X' N4 J
液体脂肪做成固体这个过程叫什么
3 R2 K# \; w6 k& `; _A:Hydrogenation  氢化
# B6 |9 J7 ^* I: e) H/ E
1 y/ F5 E5 @0 Q: v$ y$ ?) ~36.Which of the following is not an example of a fat substitute?% t7 c3 h8 |1 N8 f& R: S. S, Q% }
下列哪项不是脂肪替代品的一个例子; h  G, ^/ M. b! \) r
A:Acesulfame K  安赛蜜K表. D- Q$ J$ J3 T* @% V3 e) U4 @
6 Y! _3 a. ?) W' Y$ m2 F
37.Health Canada requires that a product labelled "fat free" contain:
% G8 p5 A2 F8 x+ z+ u- l" J加拿大卫生部要求的产品标有“不含脂肪“包括:
8 S8 L7 b9 T( ?# x' Q, e' eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 _, @# w8 O8 N  o- a* s

& r8 C  P! \( T/ U38.Which of the following is not a problem associated with converting recipes?! j: x4 u" z9 r( R& \( ?
下列哪项是不相关联的转换配方问题?. J6 D# A$ X$ J) j! d3 d9 Z
A:Unit cost 单位成本
6 h* p. O7 }) K; [' n! T& C  b6 }  m4 V6 g* Z
39.The condition or cost of an item as it is purchased from the supplier is called:) B2 b! v. y! {* p
从供应商采购的物品的品质或成本叫什么3 }' G$ a" f* r* m9 x  w
A:As-purchased cost 购买的费用4 X. C) J1 q1 G2 h6 G' n
/ m) W0 _) c- H( I- y' h
40.The amount of stock necessary to cover operating needs between deliveries is known as:
" |/ l6 P# p5 F( }  o0 l4 {3 x& S在新货到来之前用于日常所求的必要库存量叫什么/ D% W( U% z, ]7 c5 l
A:Parstock 基本日常最低库存8 U' u& K! O: G1 ^3 U1 s
" p; t5 C# a) F
41.Which of the following abbreviations is used to describe the proper rotation of stock?6 c6 J! s! J9 b; B
下面那个缩写是用来表明正常库存流程?. K# I' ^- H0 P$ _$ I8 h
A:FIFO=FIRST IN FIRST OUT 先进先出
) c. |4 ]/ O7 X! {
6 |2 m2 w8 B4 P42.Which of the following knives is used to turn vegetables?
7 b9 m+ G8 `$ L0 j0 X1 Y% f$ k下面的那把刀是用来打开蔬菜吗?: O! t& n4 e4 t. v
A:Bird's beak knife   鸟嘴刀6 z. {1 ?1 u& P; l' ]& t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, B( x0 D' V( d5 f7 X+ e, O

9 [( G; M5 ~3 D2 x% X$ D) F; j43.What is an instant-read thermometer best used for?
9 e% x5 p' X; e* r* d" l6 l& U7 B5 u即时读温度计最好用于那方面?) ^% F7 m' o4 S" s1 k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
. t/ \. P: {  s7 P/ i6 z
' y  e' v! B0 |& G. o+ b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. G( t% K0 t9 w下列哪些金属材料受热均匀,通常用在铁板而且非常重, ^; }0 A! z/ j9 ?  B2 d- s
A:Cast iron 铸铁/ m# r8 s2 a, c2 z' \+ M0 G2 R

  |: J: ]0 Z" O8 M4 h/ A- y5 l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 R+ o. @2 r# G4 l5 r) f
哪件装备下面有一个可移动的碗和一个S形叶片?0 r* l  V# Y0 n: t. j, m4 D$ y) Z
A:Food processor 食品加工机* e$ w- ?: I' p. K
http://www.google.com.hk/search? ... iw=1263&bih=5722 [8 `* l2 ?0 \! m. W
8 _4 V4 W8 Q/ b% w; w
46.Which of the following is not a rule for knife safety?6 G+ {) u; H4 B/ v8 Z, {$ l+ T9 M
下列哪项不是用刀的安全规则?% p' Y5 ^* L, S( {; B) U: y  @: r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ Y9 Q8 f5 P2 ~( @' g" |  K
: }. I+ }9 k6 K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ j% w# X5 D( O8 a5 s! x9 @2 x6 j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) ~  A1 H/ i" U/ x
A:RondellES # Z+ E! p- w8 @. y' L7 P. e0 ]1 I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) r6 [0 d6 N# D8 r+ k2 v4 {

7 g2 J4 N8 {8 j48.Which of the following is a diced cut used to garnish soups?  t. U- V3 c, |
下列哪项是切成小方块用于汤的装饰?9 N# e3 r  p; o. o, y+ A$ t
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 c( S7 o9 _/ F) P: Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* l0 B8 r5 o9 _; o% b1 i+ H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!!——% ]. I  S/ I2 }) m  P
A:Gaufrette
) h. {) I9 D' h8 `6 |$ Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& u0 A1 @: J" smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" U4 y# R$ t4 p! p2 Q8 kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! P3 q$ _' q, D/ E* S3 u

* K7 f* c) D" a5 A5 o% c: W2 _5 Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 F5 D; @5 D' 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)
' f% t& B" r; B, ^6 LA:Cilantro 胡荽叶 香菜2 V7 \- ]* s* m0 g2 L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# j* i5 A% Z4 b9 r
9 s1 R" I7 b$ q& M& T60.Allspice is made from:) ~" j3 n. I3 Y7 Z! r% C
多香果,  多香果香料是什么
3 J; a1 m, f! |9 yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* n' E) S1 u7 H7 \
A:A dried berry 干浆果9 o7 k0 A: i: ?. [4 R% F/ B1 ]
# @) n) j2 Z( N+ t( d5 S% ?
61.Which of the following are used to make a sachet d'épices?- B1 J7 v6 T1 V( p
下列哪些是用来做香包德épices?
4 [9 f6 l* U( k* u( z* z, m, e9 rhttp://www.sachetcatering.com/* l% N5 V/ i  [/ b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. F# o$ \0 g- l  O
7 ?$ C1 y* h6 m7 x" _; w62.Which of the following condiments are not soy based?
) w  Q1 s% H3 B, P8 i! ~下列哪项不是酱油调味品的?
. J& T6 a& |8 C* I1 DA:Wasabi 日本辣根5 _3 M8 |* @0 a2 C$ d" u

' \) G2 R2 q2 d' ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 \3 v5 _% D. \$ k2 n* c
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:
1 s0 v$ c! B. \* R  sA:Pasteurization  巴氏杀菌* l/ ^, i5 J8 a+ d. o
* ~( x, U4 G) K1 O5 ~3 h
64.Which of the following steps is not the correct procedure for whipping egg whites?7 d: ^7 z; F' z5 [
下列哪个步骤是不是正确的蛋清搅打程序?
2 n9 ~, D" ?' pA:Allow to rest before use. 允许休息后方可使用。5 v9 g  k& U9 ?- K! N

* t6 J; P7 \3 t, [" |65.The weight of a large egg is between:一个大鸡蛋重量介于:, D: T2 L6 g* u# t$ }4 l4 q
A:56g and 63g 56克和63克
4 `8 J, d2 E- B4 ]+ K
, x7 z0 Q" L" t, M& c66.Evaporated milk is a concentrated milk that is produced by removing
' J& a. e' F0 ^8 M0 g& m炼乳是一种浓缩牛奶 是去除什么做的
) {! B# e. ~; }1 s, TA:60% of the water 60%的水
+ Y& B: U$ N) J& h+ F/ ^2 j
; [# m5 v# w* `* |) t$ h% e67.A method of cooking that transfers heat through a liquid or gas is:
. b+ A" x4 {9 H) K7 N& e8 h4 M一种烹饪方法,通过转移液体或气体是:
( q" N8 D1 Y, M4 v2 KA:Convection 对流8 k2 a/ L: x- R: F. v
! b% P8 n& n0 o9 S1 @) {" b4 n
68.The cooking of starches is known as  烹调的淀粉被称为
7 x1 S- k3 Y8 f6 t+ t/ jA:Gelatinization 糊化. m$ w. N0 g, F+ R6 M" n9 j, ]& z; ?

7 S, s; f7 G- i& e' s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! Q( f1 x3 J, x6 g" @& Q' \A:Braising 烤& D9 T5 F# g3 B# j' V7 B. C6 a
* D3 P3 |$ E: E
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 m. v% d1 P8 p: D/ K  R0 X2 T$ ], T& iA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: q/ b& `+ E4 e9 T% e0 @! D* H
7 Y; M/ R2 O# `( t+ W71.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! I* V1 ~5 S# H  @# g+ d
A:Fumet 原汁6 H! q8 a- h( t' g

. n" a8 O' A, k( }& E* K! O( a  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
! H* S* f% {9 m' x9 X8 [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 S1 N8 E3 k& x
% t& \; o: w: U  ]; e( r73.Which of the following is a principle not used in stock making?& T* g2 h. e8 w8 c6 p
下列哪一项不是用于制造高汤(低汤)的原则?- m9 i/ F- P8 Z# U- h$ x" A; Z7 o
A:Start the stock in hot water.开始在热水中操作" P& [8 g+ r+ K- n5 f5 t! H& j2 h
* u$ c4 `; [) i$ N- s" r/ M( f
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
, u5 \$ T6 j+ @' C, y  nA:Remouillage 法语熬汤5 K$ k* G& u  a  M2 E
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-8-30 07:57 , Processed in 0.121192 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表