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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。9 f6 Q4 a- O' H) N* d, g
( S6 s9 Q4 h% x" w/ e, y
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。
5 T& x" [( y. J$ ~1 u1 U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
! H: d9 t% r* b* n* y$ X' P1.Which of the following methods should be used to determine doneness in a New York steak?1 M" K* Z" x$ c. j
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)
  d' g/ D( C8 N6 ?* E9 lA: pressure touch. 压力触摸
- ~6 H- s( g1 g% X2 _2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ c$ A5 S# W& C% q: s7 S
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% t% \: [- |+ u1 R5 v% R& D. j
A: acid  食用酸+ ?$ u8 w0 o/ e) a. D: R
3.Vegetables are major sources of which of the following nutrients?
$ T6 X6 X5 ?/ p: [蔬菜中包含的主要营养有哪些
$ \# i! m& I. Y5 g+ A9 ~A:vitamins and minerals. 维生素和矿物质。
. F( O  y, x1 K  x4 N* t4.Cauliflower is commonly served with. H: g: s. |0 ?% e
花椰菜(菜花)最常见和那种酱汁搭配( \- o* R; d& a  [6 B' e$ G! \9 u
A:Mornay sauce. 奶油蛋黄沙司$ T$ I. P2 u# I' m( N/ S
5.Which combinations of products are found in pie dough?( C6 S, ^) q: y+ k9 o, f4 w
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ N) g* w' I( B- s1 U7 D) [
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 f( }" x( o. G; U2 O% l
6The French term for mussels is 法国语青口(海红)叫什么
/ T9 Y% i. g5 d4 K: f1 RA:moules.法语青口,海红8 M+ J. z# [9 o7 Q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ J# w: f) x8 ~2 sA:faintly fishy. 稍微有点似鱼味, y8 b7 R* i" N' }. b
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ P8 ~9 |( t9 h, O0 d
A:2 days. 2天1 C) v( [, Z" i$ E- \- y: |2 F
9.What are the principle ingredients in ratatouille?
3 O' `6 ~. h3 y3 L炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! Y; |1 D; c' m3 k6 v3 s" y/ p$ O
A:Zucchini, eggplant, green peppers, onions and tomatoes
- k- Q/ Y0 g8 w西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 Y% ~$ ^. q" b" B% ]
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ f: D+ K4 ]. y+ a, W! ~( `
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 T3 u3 n2 i+ A大批量烹煮食物要在20到30分钟内8 s* x4 o9 {# Z$ @; u1 d: R1 S
11.What person has the authority to issue a Health Permit?
$ Z8 P5 [# E$ W8 ?5 T0 i0 n% N谁有资格颁发健康证(卫生证)。
3 \: {$ R) v' F2 a9 ?) P, f, sA:Medical Health Officer.
( B) L# i' z$ A) T" k医疗卫生官员。
# s+ [. a, {- S* \& R1 V12.For what period of time is the health permit valid?
0 Z$ h0 g0 \7 d( H# N健康证的有效时间是多久?3 w1 |5 H; @8 W3 F
A:12 months.12个月
( ]! D8 @7 c9 ^, B7 i% P: R7 n6 F13.In the area where food and drink is prepared, the ventilation system must be able to change the air" {+ ^* c, p: ?
在食物和饮料准备区,通风系统换气的标准时什么0 S; n; {1 i  j8 q0 @' K
A:08 times each hour. 每小时8次0 B* w, n7 j) h0 g+ E% E
14。The minimum temperature for manual dishwashing in the wash sink is( k& |8 M- K1 x$ E7 l: |$ N
手工洗碗,洗碗池的水温最低多少度?8 l1 r0 e5 |1 f% T
A:110 degrees F (43 degrees C). 43度" |1 M/ r4 C7 [8 U7 H' F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
% z1 ?4 W# c; ]( O! a- D用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 d9 g0 b" @6 L1 rA:180 degrees F (82 degrees C).  82度. V! Q& c$ \4 g, z5 Z! s
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 j! q0 S1 g2 j  `4 C% L0 x+ h- j
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 A( p% q& ^# M- x* jA:en papillote.  法语自己理解
. {" C: c7 r% j) d% ^17。Wing or Club is considered a9 r3 A, E7 v8 K, _% U
翼和CLUB 被看做是一种...
) G9 S3 @) t' N% A; I8 g$ nA:Bone- In Cut     带骨切
- H; x* P1 z. ?  N7 W: U0 S' E18。New York is considered a   纽约牛扒被看做是一种
1 b7 k% Q5 e7 U( J+ F! M" n1 kA:Boneless Cut     无骨切
+ E, I  t# q5 i3 \# i( n19.In general, a court bouillon for freshwater fish will contain! |$ P) k! F( G% e5 r. V
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
, k' A* m1 ^, X3 ?8 UA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( c) D" T4 P  X  o6 x; j4 W7 {1 }和做海水鱼同样数量的调味料和香料( m- O3 h9 g$ K' A; P/ H
20.Anise is very similar in flavor and appearance to. @% O% t* C3 G- l
八角和下面的那种原料有相同的味道
0 W( y1 U; R4 G& c. S, LA:fennel  茴香
! \; f3 P) ~' |/ w0 L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: V6 \* |1 n. Q0 K! B& l2 {, N, @
下面那种原料更像大葱且有平面的叶子
' a% r& C7 Q) oA LEEKS  似蒜葱 (这边人叫京葱)* j; t+ ~2 u) H, k* C  v( S0 T
22.Which of the following cutting shapes refers to a small dice/ n+ |1 r+ ?/ _* K( t
下面那种刀切形状指的是很小的粒(末)  T" _/ i/ f0 Y$ W
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 R2 e, k$ q# j) a
23.Oil is added to the water for boiling pasta in order to# P' l- T) W. l* r- [
向煮沸的pasta (意大利空心粉 )中加油是为了; Q: ]* v7 }; t, N# n: l
A:prevent the pasta from sticking and to minimize foaming action.
# u9 n1 t2 M9 b9 N% A! f防止面条黏合并降低发泡。
  u% n  ^1 }6 o) q0 ?( _, s24.Which pasta dish features pine nuts and basil?
3 @. F* G0 Y+ d下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) H  @2 B0 c# P  c; sA:Pesto.一种绿色的意大利面酱
/ z( U) O1 r* o  _http://www.tianya.cn/techforum/content/96/563836.shtml
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+ \. t7 q. T5 O! P8 L/ q25.Which of the following is a spring vegetable similar to spinach?
8 d% b( U" y. z0 t下列哪项是一个春天的蔬菜类似于菠菜?
( `4 B; H. F  r- P4 m; y: iA:Sorrel. 酢浆草。; K7 e0 i& K' N3 r9 z" u# ^, N( n
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:" T2 l+ q5 ?. z" p
哪位厨师最早带来高水准浮夸的美食
- o+ @4 j* Z( ?- U5 x, c. ZAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 W, Y0 n' `  G" T: a4 r0 i" q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' Q+ Q% G0 T8 S5 b! AA:Cast-iron stoves         壁炉* Y: ]# Y! P# o6 q
http://www.usstove.com/products.php?id=67 F" v% }/ T1 M3 X8 m( J7 L
( z  ]$ P) ]4 Y" L2 C$ K% c# F8 x3 l
28.The French term used to describe the roundsman, or swing cook, is:
7 M6 v+ t' B& k* P- H+ y2 t  Q- n法国术语,用来描述roundsman,或摇摆厨师是:1 N) ^) z4 r4 Y. [" R" G1 e
A:Tournant   图尔南! c. Y  W. W, F1 Z6 [

! L" O9 ~0 F2 j! z% K29.Another term for the wine steward is:
. `1 J6 {/ T0 D  q) C6 S葡萄酒侍酒师的另一个术语是:
, e; f7 O4 y: vA: Sommelier 侍酒师
  r5 m9 {5 D5 J, w9 ~- L3 n, E! ^, W) c  R+ h) ~
30.Molds, yeasts and fungi are examples of a:& R$ ]( G4 Z; O- [: f: U
霉菌,酵母菌和真菌是一个神马例子) p) n4 G9 I# L/ ?. O# G5 g% u
A:Biological hazard 生物危害
4 V2 h+ Z! A4 C
) s1 D! i6 s6 _/ \* ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# F" X+ U6 ]$ Z* A7 M根据加拿大食品检验局,食品的危险温度区在多少之间:4 W2 `- Q8 w. b% H5 C
A:40° and 140°F (4–60°C)     4-60度
$ \: O9 v  m( |6 B: f) a; {3 N0 c) Q
  u8 [& e, h; Y32.All bacteria need the following for survival:9 U* n  c# L. Z1 }4 G2 y) j. w2 ^4 Z
所有细菌生存需要以下哪些内容:0 q' Q/ H$ y" M9 c; O
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) H/ w5 P% z% ~% Z" z; `' x* L

+ S6 q! z: @, i2 D0 V) T/ P2 @33.Which of the following correctly represent critical control points in a HACCP system?' H2 x( R/ s5 {0 F" A8 v
以下哪项正确表示了HACCP体系的关键控制点?5 q6 [9 j' W, U8 c- N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 F% t( z; }8 e( [食谱,接收,储存,准备,烹饪,保温,冷却,再加热! N9 a4 O) S! z3 _

4 X  F) d* w* [& l" l, [34.Which of the following is not an example of a carbohydrate?6 l6 n* j. _$ G7 f4 N# |9 |
下列哪一个不是碳水化合物的例子?
# a# L+ [6 Y& Q' E9 F/ SA:Essential nutrients 必需的营养物质1 u: p+ z; J& e; p
2 N+ @9 ]2 d4 {/ S: V
35.The process by which a liquid fat is made solid is called:
+ {- H% |9 o- s5 v0 U# E液体脂肪做成固体这个过程叫什么: b7 D4 T& G2 s' Y
A:Hydrogenation  氢化
: J, |# v+ `+ c' e: k8 @$ K3 o* `4 j) O4 U
; u1 }* \4 q1 p5 |1 q36.Which of the following is not an example of a fat substitute?
: g& O6 M) |8 B' h  H4 B% R' t5 y下列哪项不是脂肪替代品的一个例子
9 j2 K6 ]' f% {0 e4 {A:Acesulfame K  安赛蜜K表
" }$ t, ^$ D3 O: a6 L& |0 J0 T
/ T' r# r# z0 n0 }% I$ M- h37.Health Canada requires that a product labelled "fat free" contain:( I7 Y0 U1 h  c& E
加拿大卫生部要求的产品标有“不含脂肪“包括:
; d  @. d2 c, kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 R/ K/ \0 @! J$ T4 e( }3 T6 R6 c
! M, O/ h) W7 X$ p$ ?38.Which of the following is not a problem associated with converting recipes?- h* |1 ]2 {% W6 c) t
下列哪项是不相关联的转换配方问题?
- E9 f9 V4 y- w% xA:Unit cost 单位成本
1 Q) I. ?& _+ t
# P  C; M& g: n& O39.The condition or cost of an item as it is purchased from the supplier is called:
- V  {4 g1 x  E7 d" e9 |6 X4 q从供应商采购的物品的品质或成本叫什么' G; }0 K' U6 z7 U! l$ B  H2 r
A:As-purchased cost 购买的费用
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# R, |- P5 n: U9 W8 b40.The amount of stock necessary to cover operating needs between deliveries is known as:
) ]9 j) H+ O) Z8 @' G, S8 O在新货到来之前用于日常所求的必要库存量叫什么
4 _" |) |1 V, P5 t: MA:Parstock 基本日常最低库存8 ^1 s( A9 A) T$ v( G5 C

2 Q" I3 f/ m" n41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 s! ^& \( g+ I' s下面那个缩写是用来表明正常库存流程?9 b4 c  i5 F9 r9 l9 l9 `. D
A:FIFO=FIRST IN FIRST OUT 先进先出- z6 X' R  z3 q# J! t: W
) q! A+ Q7 p8 y, U" d
42.Which of the following knives is used to turn vegetables?3 T2 Z4 |& c) T/ t" k
下面的那把刀是用来打开蔬菜吗?
! K$ q+ U% a* X7 |" X, oA:Bird's beak knife   鸟嘴刀9 Q: t* |4 f% O9 O4 r) M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ g* X# x( i% X6 p: i% Y
; A8 e" i, x5 J: R! c
43.What is an instant-read thermometer best used for?
4 ]$ e( X0 l+ b1 n- b5 Q& C1 }% h即时读温度计最好用于那方面?2 w' ^9 p/ @' M* R$ i8 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度& v9 v5 h9 T& C( @. u( U- C

+ F, @+ Y7 l& ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 _' w' n' S# @9 ?9 X
下列哪些金属材料受热均匀,通常用在铁板而且非常重  o5 S7 E5 u5 U* i$ A- c+ j
A:Cast iron 铸铁  \' }  a: m7 M, e, G; V

% O' K; m# |* K; P/ I5 I! M+ N: j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 K) d2 d1 U+ v8 Y2 ~, N- l哪件装备下面有一个可移动的碗和一个S形叶片?
- S! }8 j( a4 K6 D  DA:Food processor 食品加工机! x/ ~) a- \0 h8 S
http://www.google.com.hk/search? ... iw=1263&bih=5728 D: G  E) B6 H% v- J4 [( s
/ ^9 o+ k( k, n& i; B  T* W+ s: k
46.Which of the following is not a rule for knife safety?+ M& k' Z( o4 `* ~2 s6 |
下列哪项不是用刀的安全规则?
6 D, N/ G+ F8 X9 J" AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 k7 U0 s9 E8 {. Q5 j# E. N
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 g8 ]9 z. i2 H3 q9 Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- {: J& i3 ~7 L/ M
A:RondellES
, h! c) u7 h* Z8 i4 ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 U- R' m! G( i: R: Q& B2 H4 n- |' ~) K! Z$ S/ w
48.Which of the following is a diced cut used to garnish soups?) ]5 [/ U! I0 Q# K# n8 b/ j
下列哪项是切成小方块用于汤的装饰?2 A( W3 e6 n( [7 ~, y9 V
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, z( o2 C4 \" j# t" ?! p" r3 \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 ]6 J6 w7 i5 J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 F) T0 x0 O( ?3 S7 ]A:Gaufrette 7 W9 K8 q6 X' a; n$ r
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( x5 h" I7 ?. L; ]9 \5 cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* S: j+ {) T& c/ T# f% B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 G- H- R$ Z* q# ]
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' R" u1 t% ?$ p9 \7 m: C/ L7 _
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# g6 T. f$ s" RA:Cilantro 胡荽叶 香菜: x. h2 f  P% m7 [" ^4 T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 \+ \, d9 F4 T9 M6 y3 G+ r
% n- Y1 R  M( n- V1 j0 W; n  I60.Allspice is made from:( m$ q; x/ w3 t! }4 v5 O
多香果,  多香果香料是什么, k: T3 F# x# F, U. y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 f" J- g) w4 s3 Q& H
A:A dried berry 干浆果2 t. h4 [: W& P+ H5 z: F* d
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61.Which of the following are used to make a sachet d'épices?
2 o1 \( f* s$ s' t下列哪些是用来做香包德épices?
: X5 i5 g/ e6 i3 L- f; Zhttp://www.sachetcatering.com/" |* `2 G1 W0 G1 g6 ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 w) x, ^$ b/ l! E* t62.Which of the following condiments are not soy based?& b  F# T  A. W2 v0 ]
下列哪项不是酱油调味品的?0 K2 p6 d0 J9 a4 `6 i( D
A:Wasabi 日本辣根$ {* B  ^* d% @$ k$ Y) j
* B* V) R1 v: a# P
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* P' T/ u3 A) V5 f; X
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:
% J. Y, l5 u% H0 _4 rA:Pasteurization  巴氏杀菌, K( T% v0 B9 _! }! q7 e( }1 c

4 r3 d& I  D& Q! U! U7 i- H: F) [64.Which of the following steps is not the correct procedure for whipping egg whites?
. O2 Y6 {" l( I3 h4 Y8 i0 z) l下列哪个步骤是不是正确的蛋清搅打程序?% L- V) R7 _& ?  a
A:Allow to rest before use. 允许休息后方可使用。- t6 W& O, l8 k8 x3 f5 E7 t. ^

4 M7 Q8 |5 c$ l# f/ @0 j65.The weight of a large egg is between:一个大鸡蛋重量介于:
. V3 \7 T: }7 P  K+ DA:56g and 63g 56克和63克
3 P8 O" l7 T7 x
& ?* n8 w& C" q66.Evaporated milk is a concentrated milk that is produced by removing* `; F: @/ _7 j) x
炼乳是一种浓缩牛奶 是去除什么做的
: [  E4 }& C6 G; x0 Z1 ^4 ]7 o% ^+ iA:60% of the water 60%的水
0 D1 W* T$ i( k( H9 p, J. m% _, \# L8 w: U) B& P6 \' z7 p& m! a4 M
67.A method of cooking that transfers heat through a liquid or gas is:9 O+ j& i. j, M4 ~% `" U% v5 G* c' u
一种烹饪方法,通过转移液体或气体是:  I, c4 ^1 C; h# }$ _' K7 S2 R
A:Convection 对流
+ v. c. R1 J! l( H8 M) L. Q) O3 t7 h  W8 T  v) K
68.The cooking of starches is known as  烹调的淀粉被称为# q! v" {, h  ^/ [7 Y" t
A:Gelatinization 糊化
, g& j5 ^" |5 j/ s
# H: d4 i) y- w/ F/ ]/ w1 f) Y$ N& @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' p  _) w* b4 a7 F7 eA:Braising 烤. z; [& M" ?4 g3 V5 J- ?0 ]' m9 B
. `$ O  G6 g6 b3 s1 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:+ i* R+ Q3 q7 a& F' y4 n, Z5 A
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& k( A$ S/ Y1 D  j" E6 h; c+ ^4 c5 y& R* p
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
+ }9 g: {8 M5 |8 |/ i6 ^A:Fumet 原汁  u: q+ l9 w  i/ L& p8 j: z
" M; n) V, R( r& s: `$ i' a
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8 _" v6 T; ?  A- Q+ z- Z) W# f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 C# |2 t( c& ^1 q3 l
9 U3 ?- A  K% M
73.Which of the following is a principle not used in stock making?& S9 T: c, X6 Y6 x' C/ n. H
下列哪一项不是用于制造高汤(低汤)的原则?
8 U" o% ?2 L) C9 }: R! k/ RA:Start the stock in hot water.开始在热水中操作: e. f+ f) A  [( D5 H& D9 _- L+ I

5 G: x, M- f/ I6 B% I74.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
8 G. ], l  f9 W8 w9 H- B' fA:Remouillage 法语熬汤, D9 |7 W9 B" z1 i# g
http://www.haibao.cn/blog/post/176242.htm
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