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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。+ _  N' X7 M8 N. d# P4 M1 r2 u+ t* Y
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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 }" R2 M2 J8 O, v) J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% c/ s  a( ]& q4 H; m
1.Which of the following methods should be used to determine doneness in a New York steak?8 A9 L  U! }# H9 I) r
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)9 ~. L# D0 g% K1 M! [
A: pressure touch. 压力触摸) i6 \; y. T7 R6 {, Q2 U
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! |' j$ I' {# B7 \$ k
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
% q$ q( F3 Z- o, `& r0 QA: acid  食用酸
% G4 P0 R# d" J3.Vegetables are major sources of which of the following nutrients?
3 d6 [; f) ~, _. g蔬菜中包含的主要营养有哪些* j' l- e, V' L" y
A:vitamins and minerals. 维生素和矿物质。
( N8 J% D1 E, ]4 W' f) `4.Cauliflower is commonly served with1 b7 t, {7 ~7 A! {
花椰菜(菜花)最常见和那种酱汁搭配
, D" }& C& q$ V4 v* u) }A:Mornay sauce. 奶油蛋黄沙司
, X2 c% p  g1 L$ Q% B5.Which combinations of products are found in pie dough?
# J% I- O* U: ~# d# o  x' c8 T, U下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  T) n# x$ }* r" v8 R2 _6 xA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- T4 T; k& i8 b0 O! N, e. E! e, P
6The French term for mussels is 法国语青口(海红)叫什么8 k' g, N4 Q3 y% U. g; V
A:moules.法语青口,海红, B  w" R" O9 ?9 ^* a  |5 f8 h
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; X5 ]7 J, [: g2 D5 v8 LA:faintly fishy. 稍微有点似鱼味
7 q; f# {2 a1 [% K  L2 b" g( k. r( t8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ b% `1 _# _4 }$ F* BA:2 days. 2天
0 \8 g6 ]1 t; x' I4 V3 @; H: J0 o9.What are the principle ingredients in ratatouille?
: a/ Q2 ?3 Q1 ~6 o" t  s) n. G* [炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 t! C4 e0 D* J2 C7 XA:Zucchini, eggplant, green peppers, onions and tomatoes
/ O$ o6 e6 {) s. p西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ e3 o5 E* B& A8 f% I# H% p6 F
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
4 K' e$ }8 [, T1 o$ z- KA:cook food in quantities that will be used up within 20 to 30 minutes.
4 a8 [7 x* X# O# E2 h: k大批量烹煮食物要在20到30分钟内
- k/ O0 }& |" E# `6 }; U11.What person has the authority to issue a Health Permit?
! M9 f: @% x8 E( ]; R  h; S9 B谁有资格颁发健康证(卫生证)。( G! @# V/ x/ w* _+ Y$ M
A:Medical Health Officer.; E3 C2 W5 N: W* t5 a" E
医疗卫生官员。
8 K' m& E! V% W12.For what period of time is the health permit valid?
1 o- Q) A; S0 _( v3 w健康证的有效时间是多久?# |* V; M; m/ H6 e$ J
A:12 months.12个月) o2 T0 v" x8 `3 L
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' `0 X- Q8 O  ]1 \: X/ v
在食物和饮料准备区,通风系统换气的标准时什么
+ M+ D! ]8 s9 h5 J+ K! rA:08 times each hour. 每小时8次& T- B  B& @4 Q1 O7 @5 _
14。The minimum temperature for manual dishwashing in the wash sink is
, Y7 M+ q5 z' E- s2 `手工洗碗,洗碗池的水温最低多少度?5 u1 r) ?, K8 k9 o
A:110 degrees F (43 degrees C). 43度: g. l' k9 M) s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( G/ s' t5 F# b用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 B! _8 U" q9 F+ w$ W7 gA:180 degrees F (82 degrees C).  82度
9 f' C; P1 t6 m* Z" q0 T% p16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 t* k6 P$ S0 l7 L2 K1 ^& ~用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 U$ F- [. a, U
A:en papillote.  法语自己理解
0 K( s6 }; S/ l3 b17。Wing or Club is considered a
" K* y: h9 [, j+ Q. o  w翼和CLUB 被看做是一种...1 o4 Y8 Q$ D: p9 ~3 q  r
A:Bone- In Cut     带骨切
9 v6 l8 L+ ]" X! _4 {/ U18。New York is considered a   纽约牛扒被看做是一种
# K5 z& A, P( PA:Boneless Cut     无骨切/ ~/ |$ W2 G: P/ u8 S' C$ W
19.In general, a court bouillon for freshwater fish will contain
5 _% k# s2 U! Y0 z/ A/ f2 W; Q8 A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
/ Q" |) g# W# X7 pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  Z$ m7 m8 H3 X) h7 S; T2 E' _和做海水鱼同样数量的调味料和香料
* A) y, ]% g' y+ u/ L20.Anise is very similar in flavor and appearance to
8 ?6 n# d8 E# Q八角和下面的那种原料有相同的味道6 V, [3 ]2 c0 \/ x/ ^& N) ]% N, F
A:fennel  茴香3 g! S8 h5 w% |& u( M4 v0 v: G
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 Q% M/ U0 F4 e3 ^  Y下面那种原料更像大葱且有平面的叶子5 [, z- D9 j  O
A LEEKS  似蒜葱 (这边人叫京葱), t: I0 L  g$ H, I1 p* d( V. j$ O
22.Which of the following cutting shapes refers to a small dice
0 O% v; U! ]9 n6 |3 N  M3 }下面那种刀切形状指的是很小的粒(末)
& t& ]8 I3 q$ xA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ R) r- p9 W& k' g3 |23.Oil is added to the water for boiling pasta in order to8 c3 O: O& R% K0 g6 ]& c9 p6 _5 g
向煮沸的pasta (意大利空心粉 )中加油是为了
6 _6 Z+ [( O- x7 x' hA:prevent the pasta from sticking and to minimize foaming action.
& _% s9 N  e7 k5 {防止面条黏合并降低发泡。8 T1 |( q, V# e6 |3 F5 w, b2 }
24.Which pasta dish features pine nuts and basil?0 A0 @+ S6 i* [2 O2 T
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' j4 o. j* R; y' g) S( aA:Pesto.一种绿色的意大利面酱 3 Q% _) S) c! g+ t, K" s
http://www.tianya.cn/techforum/content/96/563836.shtml0 K4 B7 _+ b3 X* f" ^

7 r* F% \% x6 N$ ^. t# S25.Which of the following is a spring vegetable similar to spinach?
4 E/ M( u  V, R2 p下列哪项是一个春天的蔬菜类似于菠菜?" ]* [* U  n2 l0 B' O7 N
A:Sorrel. 酢浆草。
: e9 q" }* l1 F. bhttp://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:* m& q, A" o9 Z
哪位厨师最早带来高水准浮夸的美食. r* a( I/ N& }, A( y. O
AAntonin Carême 人名 安东尼·卡罗美5 Y7 ?4 i6 e8 B2 C5 Y5 B$ b
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  {! n+ T& F5 p% M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ l: u! B9 y% P, K! i. ]" P
A:Cast-iron stoves         壁炉
* m2 ]8 {# t" [http://www.usstove.com/products.php?id=66 [  I  |8 p7 Y5 N8 M/ T
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28.The French term used to describe the roundsman, or swing cook, is:
" ]" x, L) `  G; r* U' C8 X法国术语,用来描述roundsman,或摇摆厨师是:
5 }" R2 i' ~5 a( R* tA:Tournant   图尔南& n# a; y/ n; L7 W

0 H3 P' t; ?& c6 n. n0 K7 p6 Q29.Another term for the wine steward is:
; w5 K# F2 H% d& H# x葡萄酒侍酒师的另一个术语是:
, U6 |# o2 j6 B8 Y& `* BA: Sommelier 侍酒师
) _1 F* ~7 \: ^0 e
$ K, K; Y1 G+ P& @) ?2 @1 Y2 _30.Molds, yeasts and fungi are examples of a:
% t/ E2 Z8 p" h! O0 B霉菌,酵母菌和真菌是一个神马例子
  T# s- ^6 |# `" m5 WA:Biological hazard 生物危害
; m  w" V3 j9 M. |/ i
1 ]3 ?+ y6 d* x9 x& c31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 T( {  [5 A+ k- ~9 f4 C1 O
根据加拿大食品检验局,食品的危险温度区在多少之间:: z1 ^# j) g0 Z5 H7 B% b0 g; S0 i
A:40° and 140°F (4–60°C)     4-60度
8 U! r( f3 P8 q2 T( o* R# q1 D2 h# o( r9 y' s% ?
32.All bacteria need the following for survival:
# }. b1 F) c* t+ G; u所有细菌生存需要以下哪些内容:
% i1 e& Z% c( m% U- `3 o' E# nA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 A3 r: W  z$ F4 q' J$ V$ ^* B% V7 v- i' u7 p. {
33.Which of the following correctly represent critical control points in a HACCP system?- j" H- O0 e  f" c) X
以下哪项正确表示了HACCP体系的关键控制点?- t3 o* C$ u$ U( o, _& Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 ~8 U/ z8 a1 \, U* Z- o/ F* U食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 }: ^. k) ?3 p3 P, q- k3 N; _
1 h! U) g0 ^+ E- x
34.Which of the following is not an example of a carbohydrate?! u4 r9 E, \% x
下列哪一个不是碳水化合物的例子?( ?% {8 Q: O5 R; m$ m
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:" ^7 T/ \8 ~6 v9 M2 ~! e. Z$ X
液体脂肪做成固体这个过程叫什么; A8 h0 r! f; z% i, A$ F6 j/ a  `
A:Hydrogenation  氢化2 o* U4 B1 j4 U/ h( @( }- O! c1 a5 E. t
" |7 X' Y4 d$ O5 A
36.Which of the following is not an example of a fat substitute?. o9 g# y, f3 Z( z! ~
下列哪项不是脂肪替代品的一个例子
" P% r' I- f% e0 W  l5 ?( O8 qA:Acesulfame K  安赛蜜K表6 e  ?3 u! r! L- U( B
# y: x+ f1 \8 |7 a7 c
37.Health Canada requires that a product labelled "fat free" contain:! N1 |( p, I2 d) B# O
加拿大卫生部要求的产品标有“不含脂肪“包括:. l0 I3 J& g7 k: E( _; }9 N* c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! B$ m& t/ m! Y5 P' i, b
- m# z. ], T( B. K! c0 N  g38.Which of the following is not a problem associated with converting recipes?
1 e/ }7 T, ?: @7 N下列哪项是不相关联的转换配方问题?: X  p" w& W) ^! z5 u
A:Unit cost 单位成本6 S8 |; E8 n2 W: W, `! ^, A
7 ]& w% l1 m" L1 [1 T4 j5 {: X
39.The condition or cost of an item as it is purchased from the supplier is called:9 a- h) G9 S& Y. Q9 Q8 I4 e/ |6 u
从供应商采购的物品的品质或成本叫什么' m/ H2 }; y# d) Z' V7 I
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:4 W0 d8 G# ~* `- d' B0 B
在新货到来之前用于日常所求的必要库存量叫什么
1 }# O" C/ m6 H8 ^- TA:Parstock 基本日常最低库存) m1 x9 e% s2 P) ~; C
$ G7 c, S6 O# c8 k
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 h# K. y; u; Q& ?
下面那个缩写是用来表明正常库存流程?
4 Z! ^6 I* G/ oA:FIFO=FIRST IN FIRST OUT 先进先出- o6 I  C# s( t! u8 _( h8 e# ]" b, W

; f" D$ u6 H2 r0 h! g0 l42.Which of the following knives is used to turn vegetables?
% E3 ]+ U$ I! O) X下面的那把刀是用来打开蔬菜吗?9 f$ H; j3 u. L8 S/ J( `
A:Bird's beak knife   鸟嘴刀( Z( y; l/ G8 S7 H1 Y' d7 t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; T) \+ W, ^4 a7 T
9 @; Q1 Q( c0 e2 N; x) X& D5 V
43.What is an instant-read thermometer best used for?% W, A9 L# H! P+ q
即时读温度计最好用于那方面?
, T' r# T1 Y6 [; cA:Checking the internal temperature of a roast 检查被考物品的内部温度+ ^4 F& q0 W( z- ?2 D
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# |8 J8 x% f/ g+ m/ K: y
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ e0 l  \/ R% x
A:Cast iron 铸铁7 v$ y% z7 \4 K& A/ @9 y
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 o( b" |8 ~" f9 ]& i4 I! f" u  R
哪件装备下面有一个可移动的碗和一个S形叶片?
/ I; A! o! S: f( AA:Food processor 食品加工机
5 r) N: p) ~3 A# L9 Jhttp://www.google.com.hk/search? ... iw=1263&bih=572- L( L! `# \& P

1 H8 `$ D" F4 t! N/ h6 z6 b46.Which of the following is not a rule for knife safety?
: ], D  F# p# P; p4 G下列哪项不是用刀的安全规则?& d5 I4 |( ?7 Z' {1 Q; G! y: ^3 Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& l6 ?, w3 x& ]# P5 q  M
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& b7 q$ f' L1 x$ O# x* W: E
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 i! L- _. B1 q! o/ x' j- n
A:RondellES   y4 h3 D3 p' t/ v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?7 [' l: E; }: T4 n0 Y4 V- t
下列哪项是切成小方块用于汤的装饰?, G! w0 G% p4 K; W0 B
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 R: y7 o+ F3 W8 o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, F& y3 j: ?+ N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!!——! }/ k  p# N8 W
A:Gaufrette 9 N& D, j+ v; i  P+ M, T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' T9 d( C4 J8 d9 Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) h/ c+ v& U  V/ E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. Z6 h: r$ ?7 ?# s. ?+ J7 |: _* C  x5 E: o; F7 F' B9 L* q( U1 \, p
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# n! l- ^1 z3 B( K/ G7 D# c# u+ s
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)6 h- K  @7 H4 @* ^
A:Cilantro 胡荽叶 香菜% D- f7 o1 F, A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 S5 }8 w8 N& }2 G. k60.Allspice is made from:
9 n2 ?3 a/ d6 T& u8 Y) ]6 O 多香果,  多香果香料是什么
8 T) X3 J1 \' d# B" v8 Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' w+ a; f- i! u1 B0 B1 D
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
6 v+ V! t3 Y6 F; ~# k1 V下列哪些是用来做香包德épices?
5 d4 U% I, d3 U3 n$ Z) n' t# ~http://www.sachetcatering.com/
! ^2 R( X% L7 h2 E0 ^A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?% y" p/ }: D& h0 P" q$ K
下列哪项不是酱油调味品的?
1 H  T4 O# E, e0 z' `& mA:Wasabi 日本辣根
7 x, H, n& \4 P/ B# [  X6 P( l
) K/ D) [/ h6 v2 a! T$ ]- F$ x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 G) ]. \5 @% }  u4 R% v! ~, 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:( ^' x! a/ Q" ]- G, _
A:Pasteurization  巴氏杀菌/ P; a* m, R; B; F* B3 v

3 [* O+ A6 x* ~64.Which of the following steps is not the correct procedure for whipping egg whites?
, ~# C+ F7 r3 @( f. ]' H; Q; L" c8 ?下列哪个步骤是不是正确的蛋清搅打程序?- [1 q+ b8 }/ V' G0 N& p5 B! g
A:Allow to rest before use. 允许休息后方可使用。* _; Z$ {" R4 D' j; J9 `* s
3 S+ i9 ]8 \: m" K) q
65.The weight of a large egg is between:一个大鸡蛋重量介于:
: y, ]7 v. V% d6 S( V! WA:56g and 63g 56克和63克7 H3 @4 ]7 z3 K3 d# N5 a
) y+ J  D* D$ V# v
66.Evaporated milk is a concentrated milk that is produced by removing0 \/ e/ G# P% z* g' m+ ~  g2 _" b  r8 p
炼乳是一种浓缩牛奶 是去除什么做的- c0 q3 q3 o" E+ U8 Z' c1 c
A:60% of the water 60%的水6 |( e- u  Y/ S# f3 f( H. [

+ z- L9 s# z; Q9 ^* c. P67.A method of cooking that transfers heat through a liquid or gas is:4 Y+ s) \6 K! \8 z, c: k
一种烹饪方法,通过转移液体或气体是:( ?8 [2 F3 K3 ]9 \! _5 o5 H
A:Convection 对流0 n8 L7 K! j: C2 z( K4 Q' H* \* \

* l3 @6 K2 j% d3 N" {1 [68.The cooking of starches is known as  烹调的淀粉被称为
' q6 O  ]* x. n$ a- AA:Gelatinization 糊化' ^6 k1 b) E  B' Z
) f1 d4 _# }# u0 W! a# |$ x4 e: 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?
+ n( I. h6 r! I" e$ fA:Braising 烤
" H9 j& Q! E4 ^% Q1 Q6 T" A. \! U; Q
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:4 n6 ]3 e9 I2 k8 _1 k; t, t" f5 E5 h
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# I  ~" P& q6 M! h- t
0 h  U: v6 G7 m7 R9 W4 F% n1 Y+ t) {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 R6 g: y. M# L6 P: X4 XA:Fumet 原汁
5 `# O. y" {/ ?8 U1 U& f
; X1 ^* E; x" l% U72.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. E3 t0 l' u5 h. \* [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 G  i# v! Y( S! ~
6 O, r. E: f% Z9 a# f
73.Which of the following is a principle not used in stock making?
8 L5 V5 F8 r8 s. H! R下列哪一项不是用于制造高汤(低汤)的原则?
2 @+ g0 W1 Z' K  [A:Start the stock in hot water.开始在热水中操作
' r6 d; I( y4 U2 V) B& C3 C
) a6 t' o! l3 h2 b! }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
, R* T& R8 d' ^. h/ b; tA:Remouillage 法语熬汤! O2 I( A0 S7 A9 |
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