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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。* Y* _+ J4 P& ?$ a8 a6 d* I
/ N6 p3 N9 e0 [3 i$ d' e3 r
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。
4 N( t2 u, O# \, C3 I5 [! q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
9 w9 |8 Q: B5 l4 E1.Which of the following methods should be used to determine doneness in a New York steak?& X! D3 j; F5 S4 s* N* 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)
& _$ k2 I8 \1 B" e4 u# ^% ^A: pressure touch. 压力触摸
5 h2 i4 D1 x7 s; W% d! M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" }/ Y/ O; D* c3 }% f. e) w
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
& n- _  ~$ Y6 t% ^2 mA: acid  食用酸2 D) R3 E! M+ Y$ ~2 L" \$ K
3.Vegetables are major sources of which of the following nutrients?. a, v1 H+ S3 t
蔬菜中包含的主要营养有哪些1 P4 o. b+ |. y
A:vitamins and minerals. 维生素和矿物质。
: `; C  E) b' C6 m: W" m4.Cauliflower is commonly served with
8 f) y4 J# `: Y1 s花椰菜(菜花)最常见和那种酱汁搭配8 T5 z6 q" G- g. o) i
A:Mornay sauce. 奶油蛋黄沙司
7 o6 @2 c' j0 U3 m( C1 a. E5.Which combinations of products are found in pie dough?4 j2 b# q8 m! W7 ?9 O0 X/ y# P
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) e1 n/ {2 |1 VA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- e% e4 c$ I/ G) ?: y
6The French term for mussels is 法国语青口(海红)叫什么
& X% ^! Z( R! m& I& o3 ~$ MA:moules.法语青口,海红& n8 B- {: z$ @) _6 [0 E
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 k1 B' x* \! Z, f
A:faintly fishy. 稍微有点似鱼味
5 A  M$ k! t; k6 E. o  e8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ l$ T1 C& Y8 C: O, m0 {* PA:2 days. 2天
: T$ b  G1 Z3 F9.What are the principle ingredients in ratatouille?
/ n# j) p! K1 G' ?, l3 H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 U: E2 X4 T+ |+ H! j8 W, {+ k1 NA:Zucchini, eggplant, green peppers, onions and tomatoes
. I/ B7 O1 ~! o/ R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 u$ \& b# y3 F) |5 \2 X! ]
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' X/ a  p& N; ~  {  D0 z; i4 E
A:cook food in quantities that will be used up within 20 to 30 minutes.5 E" c1 }/ m' m! Q) {  c! W
大批量烹煮食物要在20到30分钟内
) Y, I% K: C* }; s0 s11.What person has the authority to issue a Health Permit?" s* r2 A9 w1 A
谁有资格颁发健康证(卫生证)。5 F! X+ {" ^0 u% w$ R# _
A:Medical Health Officer.
/ }; M4 @" r( n/ U0 J医疗卫生官员。
  Q5 A0 b/ j( z% d12.For what period of time is the health permit valid?
$ w# t6 j+ g& O/ n/ s健康证的有效时间是多久?
7 `7 h4 p- C' z1 X* `* wA:12 months.12个月
: Q" i( |- q' ?, S/ \13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- Q4 J1 ^! X  H7 X! x/ Y9 v  H6 n在食物和饮料准备区,通风系统换气的标准时什么; p" s0 E9 k3 |! d7 g
A:08 times each hour. 每小时8次6 R1 G: r8 G% O6 q
14。The minimum temperature for manual dishwashing in the wash sink is6 [) Z6 Y4 ?6 j
手工洗碗,洗碗池的水温最低多少度?4 f8 c/ P: z) E5 V; v
A:110 degrees F (43 degrees C). 43度
, ^2 I, ^( p. [, t5 \$ a7 j15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 c3 S; K* q( m" N6 l6 ]* V8 x( S: D用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 |+ Q& \  M9 D6 ?
A:180 degrees F (82 degrees C).  82度8 [) W$ Y$ Q$ k, s# Q- U
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! e- M8 v- N0 W9 N1 A7 v0 G$ U
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& K' S: [' A# ]9 ?. g* n3 N1 r& r
A:en papillote.  法语自己理解8 U9 h& f8 ~9 d$ P1 b9 E+ Y  {
17。Wing or Club is considered a! \+ C9 G/ t, Z3 g
翼和CLUB 被看做是一种...
- B/ j1 J9 P9 QA:Bone- In Cut     带骨切. a+ ?0 B- l" i+ o
18。New York is considered a   纽约牛扒被看做是一种
) X, Q, P4 H( Q4 e0 B) E. }A:Boneless Cut     无骨切5 q* j  Q# Q5 m; W
19.In general, a court bouillon for freshwater fish will contain7 ]: G4 [& v; P" g7 z% z
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
, O8 O1 z. O' }" u0 O6 m) }3 O3 rA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. }  a! [* I) Z! y3 Q
和做海水鱼同样数量的调味料和香料# O" c" A" W' c4 w  ?9 Q
20.Anise is very similar in flavor and appearance to
# [- @, o7 k% c4 [八角和下面的那种原料有相同的味道/ f6 o, ]' A& O+ b
A:fennel  茴香
1 y) R- m$ ]1 D& O$ X# ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ h* ~1 e( U3 S& |* |& P7 O下面那种原料更像大葱且有平面的叶子
" I/ m3 r0 h  cA LEEKS  似蒜葱 (这边人叫京葱)) w7 y6 m0 J7 [
22.Which of the following cutting shapes refers to a small dice
% D! A; r& Y1 W) ~# b8 [下面那种刀切形状指的是很小的粒(末)' e( |+ L( u* R* }* w$ h
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* o  }2 [* k! V+ o; N2 T2 v
23.Oil is added to the water for boiling pasta in order to+ u9 [* U8 O7 a9 {# x7 @
向煮沸的pasta (意大利空心粉 )中加油是为了7 ?1 i3 d" x% f$ T3 c
A:prevent the pasta from sticking and to minimize foaming action." R, ~- g1 \* Y& Q
防止面条黏合并降低发泡。; D( h' J: j, P6 b+ r+ z
24.Which pasta dish features pine nuts and basil?
6 j$ b7 @8 A1 B下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" z& ]; F3 K5 U4 Y7 ]! eA:Pesto.一种绿色的意大利面酱
; p$ Z4 L  O: \3 n' Z8 Rhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
4 e* {1 N: p( `3 q: B3 i下列哪项是一个春天的蔬菜类似于菠菜?. j8 S2 D% n6 {- f) r
A:Sorrel. 酢浆草。) w8 ]: x) b5 o& |4 a3 A5 f
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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
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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:
  n) m3 m7 H9 I5 Y0 N- H哪位厨师最早带来高水准浮夸的美食
4 d6 Q' s0 p. y) M) @6 `# ?2 IAAntonin 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:* M. K" l% w7 E1 P0 ^$ W
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  C& B6 I) S6 x
A:Cast-iron stoves         壁炉
( S( M! E$ j4 U3 |$ khttp://www.usstove.com/products.php?id=6
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" M0 l/ r4 _/ C% K" ?& P# A: w8 E28.The French term used to describe the roundsman, or swing cook, is:
3 J4 Q6 h8 B7 K法国术语,用来描述roundsman,或摇摆厨师是:
) l8 K2 l  j5 n1 K" GA:Tournant   图尔南
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$ J8 p* m( h4 g( ]3 l  h29.Another term for the wine steward is:6 N* N: h; h3 l& _* p2 k: H# J
葡萄酒侍酒师的另一个术语是:$ W2 j- O6 Z9 [4 |+ @, `6 F
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:; f" ?7 A" j  E& [
霉菌,酵母菌和真菌是一个神马例子
3 \- O% Y  {( Q1 d! y7 U3 UA:Biological hazard 生物危害
/ |6 }  a7 p" @3 f% [% D
$ x, r- {4 A( W- s' t% e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 Q2 x& w; x: M0 `8 p0 A
根据加拿大食品检验局,食品的危险温度区在多少之间:
( v8 b5 [9 _8 y8 B8 V4 ~1 S! I; C0 Q. iA:40° and 140°F (4–60°C)     4-60度, c% |0 q" F5 f# ^5 g2 v

( T/ ^! F. W: H! _6 |7 m- d" P32.All bacteria need the following for survival:
7 ]! O" i) Y+ [8 ~1 R% R5 c# X所有细菌生存需要以下哪些内容:
$ P( j8 Y8 J5 D# cA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# n7 T# x4 ]2 h8 }
6 i8 |+ O4 H; l6 D2 [
33.Which of the following correctly represent critical control points in a HACCP system?4 O9 o6 ?1 j, M/ B/ q
以下哪项正确表示了HACCP体系的关键控制点?
' G0 X3 H% m  |2 DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" q, ~+ e+ J& t: N食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! h6 [7 a- ~& v. i5 j, t34.Which of the following is not an example of a carbohydrate?  J+ O8 q8 L/ \6 p" ]: z8 m
下列哪一个不是碳水化合物的例子?5 g0 Z. B/ P# G4 M
A:Essential nutrients 必需的营养物质
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+ O5 I; q( r2 o7 `1 m2 G$ ?35.The process by which a liquid fat is made solid is called:; y  A" v4 m- U
液体脂肪做成固体这个过程叫什么. S- \4 J. j/ l" J) m4 s. P* {/ E
A:Hydrogenation  氢化; L; z4 B& B# V" J! ~5 r* o
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36.Which of the following is not an example of a fat substitute?; Y+ E% j8 [3 @
下列哪项不是脂肪替代品的一个例子; }2 q% c2 W0 ~4 a
A:Acesulfame K  安赛蜜K表0 y% `5 ]3 _  g  m* ~

3 `  b- S/ g3 v( l% Z* D37.Health Canada requires that a product labelled "fat free" contain:
% [! Q% r. D  `7 L8 O加拿大卫生部要求的产品标有“不含脂肪“包括:
  K. f, |: ^% {3 ^! U& B3 uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ C5 s! O, Y# h. m. A8 b) k; z% h0 Y! Z% C7 c! o! c8 }
38.Which of the following is not a problem associated with converting recipes?% W2 V4 R% n- k1 y8 M* q* }, p
下列哪项是不相关联的转换配方问题?2 F& o& O5 o% c: G1 p
A:Unit cost 单位成本
7 ~( J0 R" X7 E# d  m* P/ H+ c% W& ?
39.The condition or cost of an item as it is purchased from the supplier is called:
6 j+ [0 F9 I. }( b' [: w* P! s从供应商采购的物品的品质或成本叫什么& B6 m, [6 C; d) L8 {
A:As-purchased cost 购买的费用& d9 n2 {( X+ r4 ?+ Y8 H1 r9 ?7 t

- U. y8 {3 v6 c9 `% b8 T( h3 x5 U40.The amount of stock necessary to cover operating needs between deliveries is known as:$ s4 I  c$ a$ Y9 X1 q" W  s! l
在新货到来之前用于日常所求的必要库存量叫什么
) `3 {' o4 I4 A2 WA:Parstock 基本日常最低库存& n& R. q& x) X. i) ?( m

) H% z# b) N# i* E, }7 V( K41.Which of the following abbreviations is used to describe the proper rotation of stock?
" r) ]" h  k) L6 z- |9 o+ d. t  p下面那个缩写是用来表明正常库存流程?  w1 C( J$ u, D/ F$ o" x/ G
A:FIFO=FIRST IN FIRST OUT 先进先出0 g0 k- s- V. L. X: b5 w
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42.Which of the following knives is used to turn vegetables?
: E) c* m& `% {) E2 k, N. l下面的那把刀是用来打开蔬菜吗?# w4 K& v+ _1 }$ R% G4 h
A:Bird's beak knife   鸟嘴刀
. I9 h) E) }( Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" B! h  H0 J! }# D7 V4 [0 A/ n6 u' c& Q
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43.What is an instant-read thermometer best used for?4 ?& e0 T# g2 I' k  k- n
即时读温度计最好用于那方面?( D  k& n7 a6 a9 q9 c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 r$ g  G% R" L1 [. v9 Q
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 \' U! d3 T' q/ r
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- e3 ~# p; ^+ L, D7 Z% Y, K2 d5 m哪件装备下面有一个可移动的碗和一个S形叶片?
0 r0 r1 _/ I2 }1 z* ?: LA:Food processor 食品加工机4 h' D) d+ Q" {1 S4 v- u  Z
http://www.google.com.hk/search? ... iw=1263&bih=572
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7 m2 l- [* g9 _7 ^46.Which of the following is not a rule for knife safety?2 C9 x) P. N6 `" \5 T3 x
下列哪项不是用刀的安全规则?
& n9 j; H. E+ n$ L) f" UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 @/ Y# _* h, d* \- K, u$ W4 V0 R% b4 [9 m' y* V
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 I* ?& i: D( h7 w6 e* Y5 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 z3 S8 I0 \* H$ `( f  eA:RondellES : M  _1 P1 I" L5 S& v- @1 |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 u: H, R: P; [% e48.Which of the following is a diced cut used to garnish soups?
! P0 ?3 {. k! D  k4 I* Q下列哪项是切成小方块用于汤的装饰?
- N, M/ h. H+ M) K$ r- bA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) l3 @" t: l& @5 {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  S! c8 j" i6 z) Z$ ^" P
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!!——
; P0 Q4 e) y6 b6 i& z! F9 mA:Gaufrette % R7 t* `4 N3 V( S0 |; S& {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 Y7 [* C' y+ w* E# A9 X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 c$ o2 q) z0 o/ ?, `) |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( ?9 a; i- y' }4 G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ G  w4 ]1 P$ l* a
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)# ~2 g- c7 w' [
A:Cilantro 胡荽叶 香菜, g. y" f, I) R$ ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ u' ?0 `, c; j( ?' {' ]

+ f8 T. E  A' x8 y2 c# j60.Allspice is made from:4 f9 ^) ^$ S3 T) G$ X, p1 C; J( {
多香果,  多香果香料是什么
" J7 w) G* [& f8 s! z; _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( M/ w6 V, e* @4 f, S
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
! {5 i2 a; G3 |/ O+ q下列哪些是用来做香包德épices?
2 C0 s% l, p# X9 \$ `http://www.sachetcatering.com/  u* h' B' J1 r9 ^# `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 `, B9 }1 q  u3 x" v3 k& t4 ~$ t; O3 A' u. c7 S: U$ ?
62.Which of the following condiments are not soy based?7 f1 i5 E# f6 Y; b3 u5 i7 s: S$ d
下列哪项不是酱油调味品的?& m+ g6 f# P% D: P$ i. B
A:Wasabi 日本辣根
6 |* d; h' X- j5 [% T, G7 g. @2 g+ g
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 g- _2 a& h0 R2 b  [1 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:4 T4 k/ U; M; j4 w
A:Pasteurization  巴氏杀菌
  M8 I' W% |% G
0 u6 ?' k5 r- M64.Which of the following steps is not the correct procedure for whipping egg whites?  M. A0 K$ H$ T! w5 [
下列哪个步骤是不是正确的蛋清搅打程序?% g0 r: e' \( N# r3 I, w6 f
A:Allow to rest before use. 允许休息后方可使用。
& h4 L" }: E& m0 x( I8 I+ M0 d: M5 `3 z+ @
65.The weight of a large egg is between:一个大鸡蛋重量介于:6 R5 Q0 ]+ R' J+ R% Q. ^+ m
A:56g and 63g 56克和63克
9 `) L- h0 u: _  w
6 N3 z8 h' J- y; }' ~' g3 W66.Evaporated milk is a concentrated milk that is produced by removing
/ P9 \8 s! c9 G5 p! n+ l  l炼乳是一种浓缩牛奶 是去除什么做的) J- T; D4 |7 ^4 F7 S: ^$ U
A:60% of the water 60%的水
. i* o, l: z: {; C1 w" P  |5 e' t  u  T2 U: Y- E
67.A method of cooking that transfers heat through a liquid or gas is:
+ i+ @! |2 L2 o4 A3 L# {, S4 X一种烹饪方法,通过转移液体或气体是:) g% T0 S0 d6 [) Y0 `3 C: w) _
A:Convection 对流
3 k# ]5 q, z3 S' ?, X" W2 ?
2 ~& g% s2 B  I" f: ?4 W- `% Z68.The cooking of starches is known as  烹调的淀粉被称为
. L! t3 _8 }2 ]/ r2 sA:Gelatinization 糊化0 X) U& e( [7 O" h5 g- \
: {1 F& a' N( b$ l0 \
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. B( e1 m9 t* L( i- _A:Braising 烤
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* E* c# {( _1 E7 T! D5 _8 F70.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:' e9 f0 s6 K& s4 W, m9 Q; P( L: X5 A) a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
1 a) \$ d1 L% h; x3 t  g
# S: e( L$ |( [$ z0 B. z71.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; `- t" D& |- S
A:Fumet 原汁) K, P. l. F9 i1 Q
0 J; i7 @4 p0 M/ z7 f
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
3 l; v5 i% o9 n! _/ {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
1 N8 Q0 w* {- O% |9 W9 h- m
, g  n# l. h- ~/ ~73.Which of the following is a principle not used in stock making?
' u# z& u: o" i4 u" \8 x下列哪一项不是用于制造高汤(低汤)的原则?
% [& `# v( t; ^  Y1 `# GA:Start the stock in hot water.开始在热水中操作& r3 @6 x( A6 V+ @- S2 c6 q. U7 H

8 R3 t' K  t( W3 S/ G74.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
& S6 W% Z7 o+ _) d2 Z3 [2 `& SA:Remouillage 法语熬汤( W8 ~+ e% \( U) E
http://www.haibao.cn/blog/post/176242.htm
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