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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。* ?! h1 f# b8 _1 ^7 h, a

5 A+ V3 ^% A3 D+ I" G  E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。$ c' ^. O1 m! Z1 J/ M. ~0 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
, ?  O3 @! H$ ?1.Which of the following methods should be used to determine doneness in a New York steak?2 Z6 [, |+ t; y: j: c2 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)
, K3 R" @2 r" t) x! o& A" }A: pressure touch. 压力触摸
/ o1 K5 r( t& r( |2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ ]! l! X+ p3 ^2 n9 Z8 n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
& i) H) k* @% V: {4 T4 P& N/ P$ o( IA: acid  食用酸
; @+ d4 o1 Y* v& v% L. Y2 i3.Vegetables are major sources of which of the following nutrients?1 E* ~: v( h6 _, h+ Q9 i( `9 Z% X! \
蔬菜中包含的主要营养有哪些; I2 [0 W, A6 P8 c+ Q0 \
A:vitamins and minerals. 维生素和矿物质。
9 Z- M+ p" K) n: F% p& R5 r0 j$ Z4.Cauliflower is commonly served with2 E& @+ I" N. b# o" E1 m
花椰菜(菜花)最常见和那种酱汁搭配
) W$ j/ {  [& Z7 H% `A:Mornay sauce. 奶油蛋黄沙司0 n& V/ U8 C5 N1 a8 o( [- K
5.Which combinations of products are found in pie dough?
; S% y4 M- w* N8 X下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 H2 @3 ?9 a( G! A) ]& D; q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ L% a2 G! u/ Q+ A
6The French term for mussels is 法国语青口(海红)叫什么8 k9 K; z. N' R
A:moules.法语青口,海红1 a' V" P( s$ U8 C* G
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 U8 J8 p) N6 [% d# H
A:faintly fishy. 稍微有点似鱼味4 t/ n4 w" r, t+ J" c/ D
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 E) y5 }1 `8 z
A:2 days. 2天
; |; R6 g, v) S# T9.What are the principle ingredients in ratatouille?
2 m4 z+ l& T- }0 G8 W' m炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  O' [; [" O% \% w
A:Zucchini, eggplant, green peppers, onions and tomatoes
4 _% f- B# j, m+ s4 J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). q- T5 l) }% U9 H, ]& h, n
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ ^- i, a  }- U- YA:cook food in quantities that will be used up within 20 to 30 minutes.  Q0 g6 B% q$ [' @" I
大批量烹煮食物要在20到30分钟内
# f! T: K5 Q; @11.What person has the authority to issue a Health Permit?, k+ r. [" r: e1 W* ?/ G
谁有资格颁发健康证(卫生证)。- p' X( o. G; t+ Q* V" Q# y. I  a
A:Medical Health Officer.
5 [; R; F& u; Q医疗卫生官员。
* X' w$ d  c1 W& x- ~) O( E: J, ^12.For what period of time is the health permit valid?2 V" G# ]2 x. u  |
健康证的有效时间是多久?+ Z0 _/ |' F1 L# f  s" e% B
A:12 months.12个月
2 Q  K% k4 S1 A2 U13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' t; t8 u; ?- p% |9 ~6 ~, g% \- Z在食物和饮料准备区,通风系统换气的标准时什么% t, V4 L  E- X, W
A:08 times each hour. 每小时8次4 N& r. q% u, w0 c' p/ I8 b
14。The minimum temperature for manual dishwashing in the wash sink is: L# ]! N4 T! _, G$ a9 T
手工洗碗,洗碗池的水温最低多少度?
# K0 Q5 q& x, g) HA:110 degrees F (43 degrees C). 43度
" M  R; n% N, Q& d5 `& X15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  n  X- M% M# }% O7 `+ `; T5 f; k用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- Q" Y* x, X! s( c1 B5 i1 t2 a) l
A:180 degrees F (82 degrees C).  82度
( O; k/ O- @6 B$ v16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 a+ r. V% N2 Q2 |7 u9 Y# Y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), C3 x/ j( o6 O5 G; b- l, b
A:en papillote.  法语自己理解
) ~3 N: ^: F+ d8 f17。Wing or Club is considered a0 z" H& M, L( _! w1 g. s
翼和CLUB 被看做是一种...7 F' u# w4 L3 f1 r0 D, _8 I" ^
A:Bone- In Cut     带骨切+ |# h2 [7 @9 p, g
18。New York is considered a   纽约牛扒被看做是一种
8 x$ @+ a  {( N" }3 M2 Q. uA:Boneless Cut     无骨切
" o- y* L+ q2 H' C; K" r19.In general, a court bouillon for freshwater fish will contain/ w2 P" e- V2 |6 m6 z( C5 ]
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
  I, r1 B) k: k! ?( c0 k6 [A:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 g% p. e) m0 k1 K! L6 N
和做海水鱼同样数量的调味料和香料
6 i! T) _: D8 }- c) K; B20.Anise is very similar in flavor and appearance to
7 g3 ]& \# l' Y八角和下面的那种原料有相同的味道
! A  I3 J$ ?% U3 AA:fennel  茴香7 ^4 T) {/ S) d) `6 c
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 k7 n, M3 H0 G6 v4 t0 p下面那种原料更像大葱且有平面的叶子
' m$ {$ c/ U: W& g: O/ y0 wA LEEKS  似蒜葱 (这边人叫京葱)
5 D- l! ]( \& `, W& B+ H& Y22.Which of the following cutting shapes refers to a small dice1 J' R) K1 w/ v( q& m" E) w: N
下面那种刀切形状指的是很小的粒(末)
% [$ A9 k* N/ GA:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 `  r) `0 ?7 e! P4 A* C  @$ K8 t
23.Oil is added to the water for boiling pasta in order to
- k  ^& z3 ~7 z8 y6 t# g7 s向煮沸的pasta (意大利空心粉 )中加油是为了2 |9 U& }/ x0 G  t! D
A:prevent the pasta from sticking and to minimize foaming action.; {, U- i0 W) X4 C1 V( ^) `
防止面条黏合并降低发泡。
7 |; f: l- o7 `& Z1 `& e. p24.Which pasta dish features pine nuts and basil?
* k' a% w2 A: a3 K# Y" ]0 k3 a" d' |下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- n/ |4 b& v) Q) u! U7 xA:Pesto.一种绿色的意大利面酱 " f* O9 j5 G/ E# ^5 I0 E
http://www.tianya.cn/techforum/content/96/563836.shtml0 d7 r2 u( }/ D5 Z
, k8 m9 U) w! }7 D* c; e9 J
25.Which of the following is a spring vegetable similar to spinach?
6 L* ?6 q' t' u, c7 m$ b下列哪项是一个春天的蔬菜类似于菠菜?9 w! [1 x; i) ~2 `) s2 Y  N; Y( ?
A:Sorrel. 酢浆草。
) g6 d4 \' j/ L4 Shttp://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:: q5 @2 j0 d/ G
哪位厨师最早带来高水准浮夸的美食
) o+ l7 h0 R, O2 ~' x' y6 `6 w3 _, GAAntonin Carême 人名 安东尼·卡罗美. I. A/ h( |# Y- Y6 J8 {* z

' H+ m! `* X8 D* c/ i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 m8 ^! R% [$ \% ]+ ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 U, ~! l: Q$ Z0 z4 i6 O
A:Cast-iron stoves         壁炉
* C5 @' t9 ?) X  }' ?/ @* C( Ahttp://www.usstove.com/products.php?id=6$ a7 V; S/ F1 T6 w, C6 w

6 q% G( I, l, g( y0 I2 j+ F28.The French term used to describe the roundsman, or swing cook, is:9 c; m& p0 {, n( _9 n
法国术语,用来描述roundsman,或摇摆厨师是:
9 E& c) ?; z& _2 pA:Tournant   图尔南. y+ T7 p9 \- u* M* ]! a
" M1 K4 x- q9 H1 e# u9 ]
29.Another term for the wine steward is:
1 f' d1 V; I. t+ v葡萄酒侍酒师的另一个术语是:: I# a- G: [2 w4 o, P5 u8 Y
A: Sommelier 侍酒师
" Z2 B; d9 Y: E' A: Z% Q8 f- ^- l$ Y1 N
30.Molds, yeasts and fungi are examples of a:0 _/ y0 }  T/ D6 y2 e' E$ t
霉菌,酵母菌和真菌是一个神马例子, g0 y; E, o0 h4 y* o- T! z" |$ A
A:Biological hazard 生物危害
! x3 b: [& d8 f. M6 ?. G+ e- R2 H( D& J5 t$ f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 B, J1 P, r; r4 ~8 X根据加拿大食品检验局,食品的危险温度区在多少之间:
' O7 O4 s8 Z4 O' u7 }4 QA:40° and 140°F (4–60°C)     4-60度
7 S0 z: o" A6 [9 s- M3 @# c
2 D. F3 _2 b: R! e32.All bacteria need the following for survival:& Z2 C& S( ?* m4 [. w( ~: K" K" T
所有细菌生存需要以下哪些内容:; k& x4 f/ q2 n+ z+ ^+ }: U
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# f9 e1 z2 m  @9 Q7 t/ j. |; g+ _2 E9 b/ v
33.Which of the following correctly represent critical control points in a HACCP system?, T6 S3 F! D4 z1 m
以下哪项正确表示了HACCP体系的关键控制点?( ~7 H- @9 E- `3 L) b3 J) e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* Y# }9 V9 ?: e5 \6 A3 x食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, c1 P! A) k$ T1 o6 n3 E& p0 Q7 E5 C
34.Which of the following is not an example of a carbohydrate?/ e! z& a# }8 N7 j# X3 q" t
下列哪一个不是碳水化合物的例子?
; [$ U  p% w6 a9 b5 U/ o7 \% wA:Essential nutrients 必需的营养物质8 I- I# D  I5 p. f
+ U. O6 L( t+ E3 Q: ^
35.The process by which a liquid fat is made solid is called:
9 i- n4 ^3 K- D* t  z液体脂肪做成固体这个过程叫什么) m4 t. o( z' p1 i9 ~
A:Hydrogenation  氢化' l7 J" ]; q4 T1 J( T2 @

( @: H- p7 u9 O7 C- J4 y+ b  B36.Which of the following is not an example of a fat substitute?  \, k: S; d7 _: d; V# d+ S9 E
下列哪项不是脂肪替代品的一个例子% V& Z+ }. m' S' Z& v# D/ b$ M! k
A:Acesulfame K  安赛蜜K表
) w8 A; E1 g) k) ^' w
0 h5 }# ]& U: K# u: x1 v% l37.Health Canada requires that a product labelled "fat free" contain:
2 X3 ]  ~; m% P$ u$ H$ c4 z加拿大卫生部要求的产品标有“不含脂肪“包括:
/ C' E9 t3 X# CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% M4 W/ _6 A1 S  g2 P

8 G- w/ a- _( j8 Y& ^! @38.Which of the following is not a problem associated with converting recipes?9 t- |8 n% b& C& h6 V! x
下列哪项是不相关联的转换配方问题?! d* H* {2 U. I- G
A:Unit cost 单位成本$ U# j; v! X4 N& x+ h
0 y: y. J5 D/ l8 `5 E* \: {
39.The condition or cost of an item as it is purchased from the supplier is called:+ z4 [% p6 g9 ~( D
从供应商采购的物品的品质或成本叫什么
) V2 f# B7 D1 j3 o( M, c4 s1 MA:As-purchased cost 购买的费用7 ?: ~/ n4 ~0 R

, A7 j0 O4 K% G$ e9 F, N/ V40.The amount of stock necessary to cover operating needs between deliveries is known as:
* y$ s% \+ K$ M1 v7 _. b在新货到来之前用于日常所求的必要库存量叫什么0 `; M4 F5 _8 U# G( a
A:Parstock 基本日常最低库存; j- z. K  ~9 U0 S# F
% g# ~3 \6 q$ R6 U1 o
41.Which of the following abbreviations is used to describe the proper rotation of stock?; p5 g; Z8 V' i# ^# Q
下面那个缩写是用来表明正常库存流程?
2 J4 {7 b5 |, Q5 X) i& G9 dA:FIFO=FIRST IN FIRST OUT 先进先出
' u) h* c/ t2 e/ G. M0 G
' l! x% t" H+ M1 L; B' t42.Which of the following knives is used to turn vegetables?/ \# k3 q% J# s) g2 H% R3 l
下面的那把刀是用来打开蔬菜吗?
6 s" f2 z  ], ~A:Bird's beak knife   鸟嘴刀6 d% U2 _3 C2 n" O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 l  Z/ z. b6 i/ n

* A2 K5 G; e" i, t: m43.What is an instant-read thermometer best used for?
% Q( [  _2 L. z9 L; T/ X; C即时读温度计最好用于那方面?8 y3 z% Y: ^* G) m8 S. i
A:Checking the internal temperature of a roast 检查被考物品的内部温度
# l) ~" ]* z2 A% Y1 {
* v: g' ]8 j3 h- L1 Y* c& l. ?. e7 I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( ?7 z5 g6 c8 ~3 e, K+ j! L
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ ~, E6 A: g: a6 V% m5 I6 Y
A:Cast iron 铸铁
$ i- Y3 r% w: U: a! ?1 k8 c; H
* I+ f; |& `2 i0 R" b* \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ x: B% N8 ?3 r$ f7 D5 s6 J" |2 g哪件装备下面有一个可移动的碗和一个S形叶片?+ j/ U+ i: E- c
A:Food processor 食品加工机( Q+ V8 \0 O3 \5 z! A
http://www.google.com.hk/search? ... iw=1263&bih=572! v2 q0 f* ]6 E! ]5 Q

$ G9 i  q6 q  n& T7 E  m0 J46.Which of the following is not a rule for knife safety?2 x* p% i3 k8 {0 Y3 N
下列哪项不是用刀的安全规则?
$ {5 H, v! @7 \5 q1 w5 YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, j; x* q/ n( X( x8 B; \- }. x* T, X2 @+ @: Y% M
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 i% z. s* T$ O3 K" n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, O, j* n# I3 T6 {+ p( u0 _# HA:RondellES
' J. E& `" E$ U/ Y/ A) Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 F; U! o  R1 y9 [- V
: g6 i3 e$ M" O$ S) }) E  j
48.Which of the following is a diced cut used to garnish soups?& |( f, W( {& `; X" L. Y
下列哪项是切成小方块用于汤的装饰?
& C9 Y# t6 R1 k. R5 j; r6 f- {A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) F/ I4 R$ q( u; [5 m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# f- }0 Y+ h! l# C3 U1 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!!——
# _! l- d3 P* GA:Gaufrette $ M8 w3 w% X, t  Y$ p6 `( W: e$ f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 ^$ A* z. P) u' s0 n+ b% Z/ kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 W5 u+ H0 {8 I8 m; R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  ^  j5 r: M* [1 j5 E* `
3 E3 R0 k" n* S6 V) E& h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 z2 m; T. c; V( V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)8 |2 \) R; |/ |$ S& O6 |9 Y
A:Cilantro 胡荽叶 香菜
8 Z. @. b4 V# o( u/ bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& k; L; f5 D6 ~& m

# |; f. [5 |& H6 ~5 C60.Allspice is made from:
/ k2 t8 w6 B" S. X1 [3 x9 b3 Q 多香果,  多香果香料是什么
4 b. s# y* U5 ~5 E4 thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 Y5 ?) j! K" b& I8 U3 N
A:A dried berry 干浆果# r3 b  d# J" [# r* q: Y

0 M9 M1 Z- B6 \0 s8 ]61.Which of the following are used to make a sachet d'épices?  k1 A" \8 O  o0 O: N1 }  ~
下列哪些是用来做香包德épices?
, k5 `7 ]& G4 d4 khttp://www.sachetcatering.com/
# ~7 R9 w2 P8 `+ _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" u; o/ ^, v: M7 c" v
- o) O7 c: O8 E62.Which of the following condiments are not soy based?4 o8 e  a4 S1 f9 |/ M$ t/ x
下列哪项不是酱油调味品的?
- f7 P, ]. E) k. {  uA:Wasabi 日本辣根
" V7 b4 r' \. F* ?& `
: D9 }7 n: M. ]1 N! F& I) C. c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ N7 B; a5 O' q) }2 b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* S9 h1 ~9 g. W! v( R0 p
A:Pasteurization  巴氏杀菌
8 M0 |) Q- b& D5 N2 a: Q6 `8 ^$ m- a9 [4 A% R
64.Which of the following steps is not the correct procedure for whipping egg whites?
8 X& R0 ]  A1 @7 b! R, _下列哪个步骤是不是正确的蛋清搅打程序?
1 H& c% ?& X8 u8 H. [A:Allow to rest before use. 允许休息后方可使用。- r& }5 [7 x9 p8 L

' a# y5 v, u: u/ A65.The weight of a large egg is between:一个大鸡蛋重量介于:/ H* j3 Q9 t+ g( j
A:56g and 63g 56克和63克
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  `* z' w( d7 r/ ^: o1 R, c0 u66.Evaporated milk is a concentrated milk that is produced by removing
" b% b0 Z0 J. G6 N/ T# U2 l炼乳是一种浓缩牛奶 是去除什么做的
( P. {, {/ O6 B% i( SA:60% of the water 60%的水" P0 f" O" @! t/ X

4 a, c1 k$ h8 J67.A method of cooking that transfers heat through a liquid or gas is:
8 b3 f2 h9 }( E8 i一种烹饪方法,通过转移液体或气体是:$ Q8 s" L/ V* {( v' ~
A:Convection 对流1 u9 S: `1 s" C. k; q! ^: d

/ X+ c+ g9 Q. [& t7 W3 f68.The cooking of starches is known as  烹调的淀粉被称为6 B7 m3 X$ U3 z3 u! R
A:Gelatinization 糊化
% h/ ^" C; o: v. j- ~" ^5 U3 @7 A, }# C
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 ^/ n- K# M. }' o8 i6 P
A:Braising 烤
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0 A+ n# {8 d4 A* _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:
0 |; L, Z1 D4 q4 v& b6 Q$ a" LA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 s0 b& P* i1 m& s# |. g1 i- [6 Y
% @  d0 y2 n) a" v) g/ C+ u5 {+ V
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$ j6 L* H9 e& @" K# a/ }
A:Fumet 原汁1 ^5 }( N' g7 C) N+ Z5 X9 k
8 _( i" t4 y5 |3 j# G/ c6 D" T4 E
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# v! {$ d$ ]% K8 d  u- M
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 {; e- D) ^1 z6 E! S: i
/ O/ H8 O+ j: ~! o
73.Which of the following is a principle not used in stock making?' _! s3 a, T# A# O; w
下列哪一项不是用于制造高汤(低汤)的原则?
; j- w  T; \5 L) Q8 N, `' h3 K4 x/ tA:Start the stock in hot water.开始在热水中操作
: ]9 ^/ }3 I, y. y1 p
  V- I+ N& v! T2 v0 H# q74.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" A$ I- M4 q) X5 Y! U, S* D4 K
A:Remouillage 法语熬汤1 t& l0 y8 Y; ~4 G' d$ o
http://www.haibao.cn/blog/post/176242.htm
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