埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8026|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。5 D) w1 c1 Z2 ~# V
7 d' Z6 g/ W; R" c( g
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 S) }/ S9 ^5 E) v4 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2 H9 B9 \6 G+ O& S
1.Which of the following methods should be used to determine doneness in a New York steak?$ {9 E3 {8 B& T0 b. r: H
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), n8 ]9 Q5 w: [1 P+ X
A: pressure touch. 压力触摸# W$ J; x: `: A3 z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid0 i# e8 I+ E2 M: U9 @
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" u4 ?. U+ P7 u1 S
A: acid  食用酸
. L# r# x9 X) g  ?3.Vegetables are major sources of which of the following nutrients?2 a6 N+ U" j% ]. q
蔬菜中包含的主要营养有哪些/ x, C9 X; b7 E3 e9 r! g# \/ ?: x
A:vitamins and minerals. 维生素和矿物质。
9 q8 S8 b6 `/ F- E. t' A  Y/ N1 w4.Cauliflower is commonly served with: R8 P! g$ z* X9 x% y- W' i$ D
花椰菜(菜花)最常见和那种酱汁搭配0 V2 F# H' p, l. B+ @$ p0 T8 R
A:Mornay sauce. 奶油蛋黄沙司
/ o4 a( |+ T2 w/ V& m2 L/ }5.Which combinations of products are found in pie dough?* Z# S, o% `5 B! `2 M! K* d
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)6 o" ?9 O" Z2 o& W
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' P: _+ x* B/ ]& O
6The French term for mussels is 法国语青口(海红)叫什么3 H/ z/ r( L$ `, j
A:moules.法语青口,海红/ e1 N7 v* ]# n/ n) Z' e3 b
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  H+ ?- k. W" TA:faintly fishy. 稍微有点似鱼味
6 I) g. E& ^2 Z# I3 D# w8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ j. k+ |5 ^6 [$ S* R$ v/ E7 l+ N% |A:2 days. 2天# Y% G! L- J5 N/ ?; K' X8 X
9.What are the principle ingredients in ratatouille?
* `' T0 w$ A6 m! b# O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# H1 U& d2 O. k# U. d. N# Y
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 l  Y! _  Q) E& l% [' I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; E" y/ z0 @6 x1 S/ B9 O8 q% H10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% d6 o: A  Y# E! c9 @9 aA:cook food in quantities that will be used up within 20 to 30 minutes.
3 U4 S  h5 `3 x2 v. M2 o6 |. a大批量烹煮食物要在20到30分钟内
4 _' R$ ^, N( c7 D! o9 J11.What person has the authority to issue a Health Permit?
7 ]* `8 i$ s* q谁有资格颁发健康证(卫生证)。
2 k7 e$ _" ?' \) H1 IA:Medical Health Officer.  i; q: e: A1 M+ ]
医疗卫生官员。: m! e; J& Q- j
12.For what period of time is the health permit valid?
. o& H  Q( E& B0 G& H0 t- B健康证的有效时间是多久?
& u& U4 C1 R) H) c8 xA:12 months.12个月: J1 Z+ ^0 V4 l8 {. ~8 a: C
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ F+ J- @6 H. B2 x在食物和饮料准备区,通风系统换气的标准时什么3 a& G* \  E$ c1 ^. P
A:08 times each hour. 每小时8次
2 a& G0 s3 ^& s) Q14。The minimum temperature for manual dishwashing in the wash sink is- ]% G9 v2 `7 X. B2 o7 T' s
手工洗碗,洗碗池的水温最低多少度?
5 W7 j1 s3 c7 o1 ?9 F( F9 c8 EA:110 degrees F (43 degrees C). 43度5 M9 L" |; H: \# B* U  P
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( p: M- `# g# r" L" k8 b  {
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- [  k4 d. h9 X4 K- Q1 X" a9 m
A:180 degrees F (82 degrees C).  82度
7 i+ I& @2 e$ g& w  j3 k6 ]16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( ^4 ]6 p  A' ^9 C& c& J! e$ M
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- S7 T7 u- X$ E1 ]4 pA:en papillote.  法语自己理解, y$ f  E8 B/ U
17。Wing or Club is considered a( {6 g9 O& m0 E0 {/ \+ R
翼和CLUB 被看做是一种...
1 h; {1 J8 ^6 G1 _* B7 `  aA:Bone- In Cut     带骨切
5 N% b' ^+ V  B6 D18。New York is considered a   纽约牛扒被看做是一种0 B$ r" [/ m, Z8 S) i2 L
A:Boneless Cut     无骨切
$ G" W% r3 p% z4 x+ A5 ^4 `! l1 _1 q19.In general, a court bouillon for freshwater fish will contain
5 G4 r: |" p7 x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 X" w! q0 o2 q# x
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( n; A! ?. b; G4 ?0 d和做海水鱼同样数量的调味料和香料
0 a+ }, }0 c* @+ t20.Anise is very similar in flavor and appearance to5 Z9 H- l2 }/ q9 P, i
八角和下面的那种原料有相同的味道
4 n) X4 U8 X: K! w) G, J) @A:fennel  茴香
& K, Q) j, K* h21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 B& l( ]+ ?/ b. }$ T8 F" |& K! Z
下面那种原料更像大葱且有平面的叶子( ~  |% C0 `+ J$ R
A LEEKS  似蒜葱 (这边人叫京葱)7 c0 x. b. _/ G" c' x+ S: l
22.Which of the following cutting shapes refers to a small dice
4 A9 j1 E* l; u3 `9 V下面那种刀切形状指的是很小的粒(末)
) Z0 F8 s, \5 z& KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 D# _6 A% J" ?, W1 e3 E; \23.Oil is added to the water for boiling pasta in order to
  L! o! T- _7 w  q$ s) R& [向煮沸的pasta (意大利空心粉 )中加油是为了4 R  z( N; K8 j( O5 |/ b3 P9 a
A:prevent the pasta from sticking and to minimize foaming action.
# w. ]1 n0 `8 |& Q3 G* V防止面条黏合并降低发泡。
' N2 P% J$ J( |; A' \; q24.Which pasta dish features pine nuts and basil?
- l& `4 ]( [: a+ b: b6 @# v下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
, p( n, g+ l. w0 }5 t) mA:Pesto.一种绿色的意大利面酱   }! L" N2 M: ?0 z7 ]2 E6 h
http://www.tianya.cn/techforum/content/96/563836.shtml
1 t6 {8 j& c$ h, q; {) t0 ]/ i1 m, b# {
25.Which of the following is a spring vegetable similar to spinach?7 u) t1 f0 F! Z/ ]( q$ Z. }
下列哪项是一个春天的蔬菜类似于菠菜?
& f, p( m, ~0 w# c+ gA:Sorrel. 酢浆草。- `' j- Q5 W* `6 v6 C8 t; ~
http://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
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:# R0 \# b& r# z3 W
哪位厨师最早带来高水准浮夸的美食
* }; h* p' F4 m7 N2 \" rAAntonin Carême 人名 安东尼·卡罗美
3 [$ `9 B. y! G- W' M1 R" T6 z- i) s& ]; Y+ g+ n- h
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 S8 ?5 }" x) N$ g+ f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! X2 z. _& s& e2 b+ y: r" r: a3 e3 F
A:Cast-iron stoves         壁炉" l& e5 ^$ h( I! g# k
http://www.usstove.com/products.php?id=6+ a* Z& D7 q/ G% _3 e+ Y2 a
! N, o+ f& c: v) B
28.The French term used to describe the roundsman, or swing cook, is:2 \9 T- ~# c6 U. n
法国术语,用来描述roundsman,或摇摆厨师是:
' J9 T7 [: ^" v- k$ k3 NA:Tournant   图尔南
, ~9 H# b! p2 Q( ~1 D3 S. ]4 t9 J. p! B: V0 |* X, N
29.Another term for the wine steward is:
% h% w4 M& k6 z( i葡萄酒侍酒师的另一个术语是:, h1 ^6 M) X# F* @0 @; |
A: Sommelier 侍酒师
! J0 L2 S9 g4 S; f
9 V0 s- p0 H9 l  J7 f30.Molds, yeasts and fungi are examples of a:
$ S4 u. X5 Z. E3 B3 D霉菌,酵母菌和真菌是一个神马例子2 q$ U+ n7 Z! w: a4 I
A:Biological hazard 生物危害
* e) c* A# l1 V6 a
) {1 G1 t' K# W+ C' l. Y; h7 A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 O2 Z4 _7 a; _- {! J0 S9 ]0 p' y* i根据加拿大食品检验局,食品的危险温度区在多少之间:
! M1 Y7 ~; p6 f* Q9 V% Z" u, y6 BA:40° and 140°F (4–60°C)     4-60度
8 q" P9 l: k4 N0 ~6 l  [/ G: S" P5 Q8 s4 x' [# ]) t5 P, K
32.All bacteria need the following for survival:
' E. h- k" c4 f5 _所有细菌生存需要以下哪些内容:2 ~* p9 W- K/ x8 r
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, S4 _* K9 `3 t1 U( i. l: U9 H0 s+ m/ e& `% V6 z
33.Which of the following correctly represent critical control points in a HACCP system?
5 w! c! `  B1 P$ W以下哪项正确表示了HACCP体系的关键控制点?
9 Z. O& n2 e4 h/ ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 w6 J* T' ]% I0 @食谱,接收,储存,准备,烹饪,保温,冷却,再加热* q& P3 E# F2 j$ y: |, i8 {

% m4 R+ u7 E+ c34.Which of the following is not an example of a carbohydrate?
9 d4 x, m% b& z/ k" g下列哪一个不是碳水化合物的例子?
2 X$ f: ~  B! h- j$ w7 C, O+ g6 P3 g- YA:Essential nutrients 必需的营养物质: `# h# }4 g2 w; j( A" n) O

* B- x$ ~" ?* M# D$ p! J2 r35.The process by which a liquid fat is made solid is called:6 r( T! m$ o7 o, Y; [6 a
液体脂肪做成固体这个过程叫什么
3 b, |3 `& |1 G% K5 zA:Hydrogenation  氢化
( z+ i& s7 x7 L
& z1 s& C  J6 `. s0 I36.Which of the following is not an example of a fat substitute?, n4 E% s$ S7 E' g0 g" b" {- [
下列哪项不是脂肪替代品的一个例子
% e, q) w6 p, V; \. B; w0 T8 GA:Acesulfame K  安赛蜜K表
$ F% E/ s' g3 d: S" }, `8 S- W
7 k5 \3 M1 d( y9 Q' |1 s37.Health Canada requires that a product labelled "fat free" contain:$ [$ V/ M5 p- t7 f( a1 _7 D& y
加拿大卫生部要求的产品标有“不含脂肪“包括:' B, L6 M/ ~" \8 X4 A! {$ d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, |* g. d5 _$ y5 j7 ^; k/ @& p

0 Z% p* E5 {8 f1 f: n! r6 S38.Which of the following is not a problem associated with converting recipes?
0 n1 Y9 @% _- T5 m% J+ s下列哪项是不相关联的转换配方问题?/ ]3 h/ q0 V& b6 T: c
A:Unit cost 单位成本2 k7 U# a5 w7 R: I# B; J. I& O- L: w

6 A" Z) X- U- i! U39.The condition or cost of an item as it is purchased from the supplier is called:" x; M5 t6 L; q- e  X( k* g
从供应商采购的物品的品质或成本叫什么9 Y4 U$ n# f( |3 z( t; I8 D
A:As-purchased cost 购买的费用/ K2 a2 x8 d' ^2 i- P' W$ V
9 p7 f- T& T; ^; T; F+ y' |
40.The amount of stock necessary to cover operating needs between deliveries is known as:! B( C, e" f% \5 ^& F, Y- g7 u
在新货到来之前用于日常所求的必要库存量叫什么5 n% k. `' z- g5 S) v
A:Parstock 基本日常最低库存7 A6 _6 Z9 @( Q4 a/ d2 k0 `  D
- t! q5 y7 W; ^
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% Z, o; `; n" o下面那个缩写是用来表明正常库存流程?5 V1 W' `+ r( x( |  t# ~
A:FIFO=FIRST IN FIRST OUT 先进先出1 B1 G+ u% l  [; c+ B
8 O6 g- n, j0 Z3 ]& Y0 S
42.Which of the following knives is used to turn vegetables?( \/ W5 N" U5 z& j
下面的那把刀是用来打开蔬菜吗?' M' G$ L7 h/ L7 }8 G0 K# n8 O  j
A:Bird's beak knife   鸟嘴刀2 d% C) M. ~! W& {: Q9 N2 v5 a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, D  G6 v4 c$ o4 {

; e: i/ s) n. N+ A8 X. d43.What is an instant-read thermometer best used for?0 T# z% |* V+ |, ^5 ^
即时读温度计最好用于那方面?. V' Y0 c( N) E# q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 S$ ~: H! v, l2 d$ x) R) J) Z" T
1 g/ \, _3 l( b. B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 ^5 a1 s' o5 f2 A; b5 w0 e
下列哪些金属材料受热均匀,通常用在铁板而且非常重) w2 v3 m: G# Q) s& B  Y
A:Cast iron 铸铁
2 {) Z1 F$ ]" ]& |* n" e; N. c/ z( T* N, {' i
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 U" \5 n0 E' h! Y* U8 l哪件装备下面有一个可移动的碗和一个S形叶片?4 W1 Z! K3 B1 t
A:Food processor 食品加工机
* e* g9 j4 {6 F9 l' Zhttp://www.google.com.hk/search? ... iw=1263&bih=5725 x3 G& G# ~) p+ k. ]4 m- [$ S
! H5 Y6 D- p$ f- I4 P
46.Which of the following is not a rule for knife safety?% p; j$ `  B# P4 P$ p  }+ K6 {8 x
下列哪项不是用刀的安全规则?
0 `: S1 M) w0 |) p% eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
' Z. p2 j! Y, O( ]+ ~8 _
7 {7 y! |( E! M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 k8 ^: B  X6 s: D( W& D( z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. m2 O! [$ @) b: c* N4 a8 \A:RondellES
- M, p3 O& l0 X9 n1 f, Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ E/ d3 |" m/ `* @) D: @( H2 [& z
8 f! x/ [" |* N48.Which of the following is a diced cut used to garnish soups?* z1 T" h7 m4 o; T4 h- u; Q
下列哪项是切成小方块用于汤的装饰?
( e- m( T( F1 F+ `" \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm, g/ m0 j( ~" O+ o
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ ~: S1 E% `5 u; ], R" n- G3 Z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!!——
1 Z" j4 t" M1 nA:Gaufrette
! C: e3 M6 y9 L+ ^, f0 {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! N( r9 K4 ]& G) b% L, J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, V) G! q1 ~6 }; Q5 E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. R6 ^2 v3 L, K9 F( W3 N9 Q
# }( E- _7 \2 m+ M1 Y1 F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 Y3 ~' I+ ]" O/ U+ V! M! d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" R  t: [6 d& a4 J. WA:Cilantro 胡荽叶 香菜# F: L, e$ U3 f: Q6 G. w* G& @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ @3 y5 V/ a" w" V7 w# z$ R, s: z
60.Allspice is made from:) T8 X. g7 ~+ `' s7 v
多香果,  多香果香料是什么
: I- A0 G9 g+ Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' c" m( @6 S6 O5 @6 Y2 b3 }
A:A dried berry 干浆果" h/ ^6 P' Z3 D+ N! d* z

( t7 z6 O" M6 K; M61.Which of the following are used to make a sachet d'épices?; ?1 B7 U1 w) C/ q5 k  X
下列哪些是用来做香包德épices?0 S$ P. y* _5 M% I5 o- K
http://www.sachetcatering.com/
+ ~" ]# g' y" zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 _/ ~7 F2 a8 h  g4 B8 t3 t6 D, M$ Z4 G/ c5 J6 d
62.Which of the following condiments are not soy based?) P8 H! C5 m3 ^7 u% b
下列哪项不是酱油调味品的?! [- |# O( H9 U' C8 R% T
A:Wasabi 日本辣根& [1 O) ^: S6 I6 w3 J

& ^2 h0 w7 s; V3 l6 ]( |! C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ V. d* A" D. W, q% Z, S2 M' O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:
) e# K% B$ M; h6 n  h2 EA:Pasteurization  巴氏杀菌& \4 X5 g0 Y4 u2 T  p- H
" e/ K/ R7 l: i8 j
64.Which of the following steps is not the correct procedure for whipping egg whites?, R- n/ s  b5 }1 s; b0 D
下列哪个步骤是不是正确的蛋清搅打程序?
/ D9 M9 ?; M2 j  {7 e, B  I1 d+ KA:Allow to rest before use. 允许休息后方可使用。
, A3 Y4 r# x" A% J' T
0 \: V$ T% J, P7 [4 f65.The weight of a large egg is between:一个大鸡蛋重量介于:5 x% ?  A- W! N' J/ A
A:56g and 63g 56克和63克. ?: Y1 z% k3 ?/ p

# H0 w/ t& U4 W" ~) l! J* `: U66.Evaporated milk is a concentrated milk that is produced by removing6 p7 ?5 ^, X; u' O, y
炼乳是一种浓缩牛奶 是去除什么做的
! r% [3 Z, U$ [, h* QA:60% of the water 60%的水
, W; K- w& Z$ V. U& I6 L! `( B" i! w3 V; S* p# ~1 z6 V
67.A method of cooking that transfers heat through a liquid or gas is:7 y5 V1 r5 c% c* x7 L9 `' n
一种烹饪方法,通过转移液体或气体是:
4 c) z1 n  V. k3 NA:Convection 对流
; F; H: }6 K; `* B# M, X! w) U
6 b) @; {% i( y8 w. b68.The cooking of starches is known as  烹调的淀粉被称为& {' r) v; m- z. o' Q1 }/ ~
A:Gelatinization 糊化
1 I, N; u) b# r# g
+ \3 |& t" V( G: A/ V. M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" K4 c+ I) b% v# }) ]
A:Braising 烤( t* C) t+ P, ~
* p- j  Q$ K; F7 C* Y
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:- S7 ~5 x/ X+ W4 O) L, ?
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 Z3 |8 |/ n3 w5 A* F

5 z3 a# s" I% Q. H# \6 H' Q71.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5 |! N% }0 c8 z# c+ U& Q) J) J4 t" [
A:Fumet 原汁/ V$ {) K( M8 n2 S& U" ]& }
3 C+ e. {: X4 j" c5 B: i. v# {
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1 E- U8 r4 ^& Q5 x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, v% m6 V' z' C. b8 f
" o; e! g5 R/ L, G8 f2 M1 z/ }2 [73.Which of the following is a principle not used in stock making?+ {# \8 a5 I4 p2 o
下列哪一项不是用于制造高汤(低汤)的原则?: s- Z8 A2 ]& Y/ f& H- N; P
A:Start the stock in hot water.开始在热水中操作
' @7 w3 z0 }( C  [' p
$ T/ r& u3 u* ?; 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' D( a7 B1 @/ X* G2 c
A:Remouillage 法语熬汤) \& J) Q- S4 o: R
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
老杨团队,追求完美;客户至上,服务到位!
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, 2025-11-29 20:22 , Processed in 0.116766 second(s), 17 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