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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。
" ]# K. J- h0 Z0 G1 H; v, K: V" l. b$ ?, h* v) P+ U% a9 u
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。" K8 {2 j, Q* I) P9 s- X
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
大型搬家
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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
& a, |# X. w6 B, q/ G% _1 p1.Which of the following methods should be used to determine doneness in a New York steak?
. a9 \. r' _" C, c+ V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 C5 g0 d& `+ h  Z
A: pressure touch. 压力触摸& H% d* D) N( L7 J# w( {+ V; L
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  N7 D8 d6 D) G9 }( \
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3 o/ m  A! c2 S  @) |- X
A: acid  食用酸5 i) C: e' G# Q  |6 Z: G* F$ O
3.Vegetables are major sources of which of the following nutrients?
! h% B/ n1 }( j. P+ j- a蔬菜中包含的主要营养有哪些2 H$ n3 `/ e1 `& e% H# S# D
A:vitamins and minerals. 维生素和矿物质。8 _8 l, \! e' `
4.Cauliflower is commonly served with
7 M2 \& U2 X) a6 _* @- U* ~$ J花椰菜(菜花)最常见和那种酱汁搭配1 y. U# Z# k" c7 x+ c6 Z4 Y$ u
A:Mornay sauce. 奶油蛋黄沙司
, ]+ S+ l) y, O1 L5.Which combinations of products are found in pie dough?5 c0 l- t! S& n5 w, a- V8 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??)2 n' S9 e5 o% q( a' b; D
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ M  A1 i! Y$ J6 B3 }6 H6The French term for mussels is 法国语青口(海红)叫什么) T5 ]* |2 P; \( A4 s: \; z5 D
A:moules.法语青口,海红5 |% W* ?# s; S$ Y+ o& D4 X4 v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: y" K5 Z3 L6 m4 d5 }A:faintly fishy. 稍微有点似鱼味2 z8 K3 A# s' n3 e  I8 V% m" X
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" Y- I$ V( u6 O" v! zA:2 days. 2天9 T& S/ D; n3 w) i/ f
9.What are the principle ingredients in ratatouille?
) l' S4 A: q/ B! J6 N炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, b8 M$ L$ }; N7 ^A:Zucchini, eggplant, green peppers, onions and tomatoes/ U& R! {9 g  q5 Y4 U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" h, E! ?5 }. K& L8 `( S10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. k5 d! ^/ S: j: S3 U) G1 A1 VA:cook food in quantities that will be used up within 20 to 30 minutes.
) z, a" T. Z+ _3 ?# |9 ~; U8 v大批量烹煮食物要在20到30分钟内
9 }$ N) {* S- L% b8 T11.What person has the authority to issue a Health Permit?
, N3 s2 Y  q% c. y7 L谁有资格颁发健康证(卫生证)。" n; B2 |2 ?7 f! H  |
A:Medical Health Officer.$ y5 |, b3 w) N" e! B( J8 b0 y
医疗卫生官员。
" D) ~+ _7 x3 A- \2 ]5 L1 n5 q12.For what period of time is the health permit valid?
  {! l3 ]4 Y2 S. M- W健康证的有效时间是多久?
# L5 C2 j' _% K' K: T5 z! I: gA:12 months.12个月
$ g. U' F* ~0 ~' o# q; s13.In the area where food and drink is prepared, the ventilation system must be able to change the air. a: g9 s  j# q$ ~! c! W) w# G! m6 o
在食物和饮料准备区,通风系统换气的标准时什么- ~0 F  D, w5 x
A:08 times each hour. 每小时8次) ^% g( ]8 Y! `) S% S
14。The minimum temperature for manual dishwashing in the wash sink is# L0 v0 w! s7 i+ {: i
手工洗碗,洗碗池的水温最低多少度?% _; `; u0 W- J' }0 s# K
A:110 degrees F (43 degrees C). 43度* A$ h# k9 ^" h  a% M# O
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 b9 q) t: U0 i2 Y2 O
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ ?+ l/ L1 N& `* u7 ?8 d! h
A:180 degrees F (82 degrees C).  82度
+ `) m" l) F. R( q6 c  Z& {16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 g- R" y0 i) h) M用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' [+ W" R& N) O7 ]# k( Z% UA:en papillote.  法语自己理解' @. n2 b, e; l) W) {, q
17。Wing or Club is considered a
# |: K! f! o2 _, Y) z翼和CLUB 被看做是一种...
7 o' f3 x0 u2 h, y4 g7 lA:Bone- In Cut     带骨切7 f' r6 e6 q" F0 _
18。New York is considered a   纽约牛扒被看做是一种
0 I. m: V( G( G: t9 K( XA:Boneless Cut     无骨切
8 }6 P. o8 O0 n1 r3 [' F3 `/ m19.In general, a court bouillon for freshwater fish will contain, w, r& @+ j$ z: d* ?
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' u: R* b& Z
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ H' U/ @, @$ K  s1 w& e和做海水鱼同样数量的调味料和香料; v: ^! \, H7 A7 B
20.Anise is very similar in flavor and appearance to
4 S5 ]3 q' j. t9 z+ F八角和下面的那种原料有相同的味道
0 q9 n; b2 o2 `- P; NA:fennel  茴香
9 t% ]! T4 x8 ~+ L% @, Y& L% J: s21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 o  h& ]. a; ?# U下面那种原料更像大葱且有平面的叶子
+ X0 z5 K0 s4 n! kA LEEKS  似蒜葱 (这边人叫京葱)/ }5 c" |9 U4 m2 ]0 D5 _
22.Which of the following cutting shapes refers to a small dice; O  \- ?* ~5 @
下面那种刀切形状指的是很小的粒(末)- Y, o  k/ R0 g1 }0 h
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ D7 ^2 @! v3 ?% @& Y& |23.Oil is added to the water for boiling pasta in order to" _( J/ j/ `' ^% q6 n6 u
向煮沸的pasta (意大利空心粉 )中加油是为了2 x: v* I) r2 k) M6 R
A:prevent the pasta from sticking and to minimize foaming action.
  K$ h- t4 ]  \5 a防止面条黏合并降低发泡。
" T+ k+ H) \* V9 D7 h! j24.Which pasta dish features pine nuts and basil?
8 F# q  N; q& m+ _$ m4 T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' Z4 D* C" A9 i% |2 ~3 s0 S' R4 E
A:Pesto.一种绿色的意大利面酱 # K3 C/ j8 r4 C" n) R
http://www.tianya.cn/techforum/content/96/563836.shtml
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9 |( b! x( C2 X& C4 H- n9 w25.Which of the following is a spring vegetable similar to spinach?3 `5 ~# j$ y& F
下列哪项是一个春天的蔬菜类似于菠菜?% N8 J0 v" X9 D* T9 L! z
A:Sorrel. 酢浆草。8 Y6 O+ N" `, z7 T
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:1 q( f& q/ H0 L! \- W4 G
哪位厨师最早带来高水准浮夸的美食
" ]  M: I' g2 B  W* R* MAAntonin Carême 人名 安东尼·卡罗美8 b, G' u* B3 F" e
: o4 n# W' b9 z4 n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 o9 ^# {: M* B, I/ I' j0 V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" S! y2 w: ~* w* \) ?; O
A:Cast-iron stoves         壁炉, _3 v+ s$ z! u8 o
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:% g# {+ x; g* K9 B$ O( Y0 Z% a  f
法国术语,用来描述roundsman,或摇摆厨师是:! t! }0 F( {3 f. K# U" F7 z
A:Tournant   图尔南
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/ A5 Q: u9 a. c0 `/ h( Q29.Another term for the wine steward is:# U. ^+ I( G2 [% n7 o) W; g
葡萄酒侍酒师的另一个术语是:
+ I$ H) f) {$ P, E5 R( {A: Sommelier 侍酒师
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0 ^# G5 M) Q5 r' H30.Molds, yeasts and fungi are examples of a:2 ?8 T! t% {$ f) f$ Q- V
霉菌,酵母菌和真菌是一个神马例子
7 N- Y+ v; d! |+ a6 V* v/ O  U5 QA:Biological hazard 生物危害
& W" @7 q" |( ], M3 d1 e/ w! D8 ^" ~# f* Q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, u, [$ q& P$ U, U, m  D
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 r9 |) k! x5 d1 J% r- IA:40° and 140°F (4–60°C)     4-60度- U) n, D# u$ }/ E3 v% l% O" c9 s

% F0 s" `: p2 U  P32.All bacteria need the following for survival:
$ e- G$ A+ e( o( D3 W所有细菌生存需要以下哪些内容:0 Q6 l/ e; T7 ]$ L2 p) b# g, K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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1 P1 f4 g2 R, X0 M; a: C33.Which of the following correctly represent critical control points in a HACCP system?0 I0 j/ `- D) J4 J( J: E& J
以下哪项正确表示了HACCP体系的关键控制点?' o! w) a  \# e8 M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , |4 A4 e+ N/ j5 h# ~8 n/ _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 e$ I- ]" x. O( |
4 d* U. z* `( E8 ?
34.Which of the following is not an example of a carbohydrate?
# p3 s( {2 S4 q下列哪一个不是碳水化合物的例子?: k6 L- w& G7 o' @; Y
A:Essential nutrients 必需的营养物质
5 l+ ], \5 h* t1 ^- s
0 @# {: M& P) S3 {1 t35.The process by which a liquid fat is made solid is called:: x% Z5 E4 D% B8 D$ s2 i
液体脂肪做成固体这个过程叫什么
: D3 i0 x: w) o, i' Q2 O  kA:Hydrogenation  氢化
* i+ N; s1 d  V6 k2 ~1 y; G1 @
4 L) M+ g5 {3 a7 \% I. Q0 y$ G6 k36.Which of the following is not an example of a fat substitute?" u' c  b  n$ k' @8 T. p
下列哪项不是脂肪替代品的一个例子, h% D( k* U* C& a/ A
A:Acesulfame K  安赛蜜K表& T0 L& \, N4 ]0 D
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37.Health Canada requires that a product labelled "fat free" contain:
' |  ]4 F# M! Y2 Z# S# y$ {加拿大卫生部要求的产品标有“不含脂肪“包括:
! A: i) x( Q* _% QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, H( D7 c  X: {: k1 P" k/ d$ w2 m8 w6 t# [2 J$ F3 ?, Z0 X
38.Which of the following is not a problem associated with converting recipes?5 Q, A5 }* X3 ?3 u' J1 T/ F
下列哪项是不相关联的转换配方问题?7 g( _5 ~# w4 g8 L- |; a
A:Unit cost 单位成本7 B: ^7 ]0 m, i

/ \# U0 c/ Y8 I; `4 m39.The condition or cost of an item as it is purchased from the supplier is called:
, M& E7 k) g: R  R+ F3 K) R从供应商采购的物品的品质或成本叫什么$ I% w8 b# ~. f! [( w) U, O
A:As-purchased cost 购买的费用
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+ W$ |- `/ Z3 @5 ?! Z  J' i40.The amount of stock necessary to cover operating needs between deliveries is known as:9 N& l& H  m' o2 y: m4 i
在新货到来之前用于日常所求的必要库存量叫什么2 t6 e& ]* G$ q, f. }* P
A:Parstock 基本日常最低库存
) \+ j. x; T7 O- h* Q4 ?. k: e" s' Y" @. x8 F3 d" Y* f  Y8 S/ [
41.Which of the following abbreviations is used to describe the proper rotation of stock?
  X( d* {, i7 F( s( J& b0 Y下面那个缩写是用来表明正常库存流程?
+ a- g7 ^) ]  S- d( _A:FIFO=FIRST IN FIRST OUT 先进先出/ ?( \& F, f* A0 T" M
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42.Which of the following knives is used to turn vegetables?  B! v2 U' N* a* q/ P+ w
下面的那把刀是用来打开蔬菜吗?* ]$ r$ p/ W$ k* P3 o* Z
A:Bird's beak knife   鸟嘴刀
$ ^4 q: ?9 O% |2 u, D! N0 ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
2 z2 w# g  s5 C即时读温度计最好用于那方面?, V$ k( j' m* h8 I% k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
; [. k9 U6 {; c- t. g! S# V3 X4 \8 G+ k
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 f5 J3 Z3 Y$ W9 u9 c
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! A) I, _0 {$ k+ T  W) K( _A:Cast iron 铸铁- `. Y/ x' w! y
3 a: n  ^+ D0 a! Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# _, g2 ^% g/ s/ \# I! ?3 ]
哪件装备下面有一个可移动的碗和一个S形叶片?
- D0 P6 F& ^0 D1 J4 D; jA:Food processor 食品加工机
! }% N* G/ N2 S: T. [/ B! Ahttp://www.google.com.hk/search? ... iw=1263&bih=5721 _0 T& P) L* V% ]
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46.Which of the following is not a rule for knife safety?9 e4 U" h( B6 E
下列哪项不是用刀的安全规则?
9 o- l2 V6 ~3 D0 X4 Q- s' NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! K' w' K; H$ F8 C+ `
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ h# l2 h. [- c* ?& \6 C8 R$ G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ o/ Y2 o( b& c: {9 P  |) J+ `
A:RondellES ( z$ J7 o) s7 T& \7 S3 X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! H0 ~1 `6 X7 {" J9 O: I9 p
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48.Which of the following is a diced cut used to garnish soups?6 X3 n, ^3 I9 C7 V: r
下列哪项是切成小方块用于汤的装饰?( A5 H- Z4 T( a' O! f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" p" m- J! `% F2 H) m* m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; v& q) T2 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!!——
8 ?% Y( `* Q9 t6 u3 V' EA:Gaufrette
* \  V: e  r& F/ a& ?! Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 `. \' a; g! S" O$ X- x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 j- u( l% X3 D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) y1 b0 Z4 O. @  u( T6 P

9 E  j6 W) P' a9 u, q0 A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ r& T' K/ T. ?& S( G% S, X# h
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 A7 N% A" K. \9 TA:Cilantro 胡荽叶 香菜3 f7 ]9 R( ]! h2 c  ^& O7 s5 |/ j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 `, m: M# _! [3 p. E  S$ F% S' G
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60.Allspice is made from:( i; Q8 l; P4 ^$ j; M
多香果,  多香果香料是什么- ]# r3 R; c8 P# W* O. s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 S7 z1 R% k( G* L! \. PA:A dried berry 干浆果
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9 D$ i% c! \2 }1 v61.Which of the following are used to make a sachet d'épices?
# ^9 w9 v. D) P; h8 S, q下列哪些是用来做香包德épices?
  ?; m# \; A3 s, V* fhttp://www.sachetcatering.com/
3 F! g4 j- A; L, HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ ^: _& }- }- T3 J% \) d
/ y) Z2 N# N3 H# D; \5 B62.Which of the following condiments are not soy based?  t) H( r% {4 k2 n/ _1 s
下列哪项不是酱油调味品的?. c! U2 a2 Z1 K% W6 Q! A
A:Wasabi 日本辣根8 x0 Y; I, a: @3 m" k2 V6 K
0 X9 [7 y. l/ H1 W) d" b
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 J1 W0 Y# W$ b3 {: d' b. |$ T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:
) W' M1 S: Q) i- F+ ^2 j" G5 zA:Pasteurization  巴氏杀菌5 P1 _  I" Q" i. r9 b/ ?
" J2 V4 Z( @6 H; t# n5 j
64.Which of the following steps is not the correct procedure for whipping egg whites?0 T6 p* B+ Z8 A4 E6 p( D6 g2 R
下列哪个步骤是不是正确的蛋清搅打程序?
5 C* m' G) }  \% A  f, GA:Allow to rest before use. 允许休息后方可使用。3 y* F" x9 K: `! s
% v3 }  o1 j! p8 @- S
65.The weight of a large egg is between:一个大鸡蛋重量介于:4 g6 c+ N' c) ?4 N' {+ y* b1 z7 w
A:56g and 63g 56克和63克
) u- x3 g- b6 B/ t; m+ ~! j9 T* i5 E) G0 i/ m, l7 F# K8 e
66.Evaporated milk is a concentrated milk that is produced by removing# \9 A' ]- n( Y; c9 a- c' }% h4 `: _
炼乳是一种浓缩牛奶 是去除什么做的
1 W: I4 B3 d# \- A% ?2 CA:60% of the water 60%的水
8 i# B8 l0 {7 N; z0 S
5 y, g4 j, H0 w3 l67.A method of cooking that transfers heat through a liquid or gas is:8 }: b6 M$ s  ?
一种烹饪方法,通过转移液体或气体是:2 C- L* E* }. m, k8 |$ R
A:Convection 对流
% a) F. X( l) A
; j5 c3 u  E' S; }( w/ T68.The cooking of starches is known as  烹调的淀粉被称为$ Z- }! h; _3 D2 ^9 k+ b8 }3 ^
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- M8 D) i/ Y/ |
A:Braising 烤4 j3 g+ {9 W+ L! i* k

& I3 {9 V. q. I/ y9 H70.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:  T, l. M+ p$ i" ~) ]
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ M3 |" M3 a! l/ }* |4 z
. [$ f4 v$ t1 r2 y; q. \
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. J/ A% E% e6 n0 e
A:Fumet 原汁
! @1 p9 o! d4 M, u$ |; ^/ Q
' n$ x7 F2 c1 f4 s+ r, n+ s& [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# L* S7 J9 j  I, V4 c% V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?$ X3 ~" o; u* @$ ~4 c$ e
下列哪一项不是用于制造高汤(低汤)的原则?
* A6 t6 _- {  e8 WA:Start the stock in hot water.开始在热水中操作
: }$ j* E% z7 c& j# J4 L, `4 o4 q9 r" {( n% M; r) L- |
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2 g1 W! N1 |: @0 T6 p# Z+ v5 ]( `" f
A:Remouillage 法语熬汤0 ]. n* W# P% t$ v! y
http://www.haibao.cn/blog/post/176242.htm
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