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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。
7 j! {: l6 a/ \3 s4 {) h4 Z6 p
8 l% Q) A6 @/ Y# Y" O. Q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。
7 D6 s) Y1 R9 N9 A4 e另外,我还会找一些资料方便大家学习。
大型搬家
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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
# F  a( O; G4 z: S! z1.Which of the following methods should be used to determine doneness in a New York steak?% ^( o# i! C! [/ d
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)
' G2 c) _: T# R  C! E9 p4 iA: pressure touch. 压力触摸
5 m$ f, }. H  b! R2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 {6 d. I, |% ~  @9 U4 ?0 h5 l
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
% X7 n. ~* e- d/ q2 R+ d2 P, h, E8 KA: acid  食用酸5 q0 }% g7 ?: _( s! A1 }2 b
3.Vegetables are major sources of which of the following nutrients?
" j5 @% M  b# ?  b& j蔬菜中包含的主要营养有哪些% z( U$ a: E# f3 _
A:vitamins and minerals. 维生素和矿物质。7 _% [- x- L. F9 l& G5 \$ d
4.Cauliflower is commonly served with
6 i+ ?3 W$ h3 G花椰菜(菜花)最常见和那种酱汁搭配- o  T$ E% h8 |3 ], I7 r% ?' n
A:Mornay sauce. 奶油蛋黄沙司
+ V  ~# N& |( x- x+ i2 F' X5.Which combinations of products are found in pie dough?
" G4 m5 P% O( o  T/ C下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 n. M3 p8 M! ]1 y) v2 s" hA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 G1 L& J: f4 x+ ], V* A) {# Y6The French term for mussels is 法国语青口(海红)叫什么
& h! j$ |5 {. i* {5 H; T% I3 IA:moules.法语青口,海红  U0 Q  ^; y0 l4 J# v( \
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" A: @. ~0 |; ]6 c& u
A:faintly fishy. 稍微有点似鱼味
( H4 g; I! H/ z2 J% Z9 h, d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  Q7 @! }/ s/ q0 l
A:2 days. 2天; s% V0 ^. D0 l) O* N
9.What are the principle ingredients in ratatouille? 3 b/ W# S  L! u- @1 {
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 \; l8 I) f" N: K/ E) F- b
A:Zucchini, eggplant, green peppers, onions and tomatoes
1 a& z) @. o; y7 b" I( f3 I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; @# u; P! Z& @& z) b" \- g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- F1 j8 p& H# Y7 a" XA:cook food in quantities that will be used up within 20 to 30 minutes.
: A7 Q8 u( ?+ P6 H- m3 M9 Q/ `& n大批量烹煮食物要在20到30分钟内
$ y7 V: h, ~. l) c- x11.What person has the authority to issue a Health Permit?
/ c3 Z9 l) s9 H3 G" \. i谁有资格颁发健康证(卫生证)。6 J) K2 D" s% T& J8 N
A:Medical Health Officer.
/ x* H$ r  ]9 h5 Y0 ~医疗卫生官员。
: b$ D% ~9 J( B$ r12.For what period of time is the health permit valid?
3 u( O" ^. _$ Z2 ~8 F健康证的有效时间是多久?
4 K& ?$ k6 F7 oA:12 months.12个月* P8 Q; h* D* g8 Q) P& C- J4 m6 h
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& H4 s: K/ x( i7 ?
在食物和饮料准备区,通风系统换气的标准时什么6 |, }7 p( c2 q3 [" n- w3 o! i( b
A:08 times each hour. 每小时8次$ D' h9 Q- f3 ~/ [$ j* l
14。The minimum temperature for manual dishwashing in the wash sink is
2 y7 ]/ I0 `2 q, d3 C  N手工洗碗,洗碗池的水温最低多少度?9 m+ r- D: J* X5 `
A:110 degrees F (43 degrees C). 43度
2 Y# |6 Z8 x! T; ^6 w- z4 y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 x1 M: o+ I. n# s' s1 G* A
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( U6 U3 W+ `4 d# AA:180 degrees F (82 degrees C).  82度
* i1 G" E/ \' J% ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 A$ t- i( e* M2 I  z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& ^" ~/ @9 p! s$ Q9 t# T3 X. j7 E
A:en papillote.  法语自己理解
- O- w/ r6 _% \) ?* \# @17。Wing or Club is considered a
1 A# z2 g( u$ Z7 W; Q2 i翼和CLUB 被看做是一种...$ F$ b3 l2 ]( P! e
A:Bone- In Cut     带骨切. [+ q$ n% t6 @: k  S6 B
18。New York is considered a   纽约牛扒被看做是一种. W, e/ ?$ \0 t! r& T9 ~' H6 U6 X! l
A:Boneless Cut     无骨切
0 J) w, d5 |& z7 C. M3 U0 t  N% @19.In general, a court bouillon for freshwater fish will contain
8 S4 d! f0 z! e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
9 R. H. D# z; x0 U. s2 ~* m$ K1 A7 rA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ g* F! f4 {- S, S. g- e和做海水鱼同样数量的调味料和香料
8 B" I, j6 P! D0 m/ X20.Anise is very similar in flavor and appearance to' ~- |9 ~+ ]. B, a" i: U* \
八角和下面的那种原料有相同的味道3 S( i! i$ L$ i
A:fennel  茴香
5 \8 P; P6 n* `1 n21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* F* ?2 w: o8 ~. v5 D. M3 d
下面那种原料更像大葱且有平面的叶子4 i4 s: N+ g& h% R8 D
A LEEKS  似蒜葱 (这边人叫京葱)8 G9 K' I$ y, ~6 B8 S
22.Which of the following cutting shapes refers to a small dice
: Z2 G; ^; b0 D  K下面那种刀切形状指的是很小的粒(末)
7 Q& W& |$ `) K& K; VA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ k  O" q. C* ^) l% [5 ?
23.Oil is added to the water for boiling pasta in order to7 P0 y$ I1 }8 ~
向煮沸的pasta (意大利空心粉 )中加油是为了3 |: d9 G3 S, h
A:prevent the pasta from sticking and to minimize foaming action.5 {9 x# F3 ?( e4 g4 w6 }5 J# p& [
防止面条黏合并降低发泡。
* i  Z" G3 N! z1 }) c- {24.Which pasta dish features pine nuts and basil?
9 ^6 C+ t' `. G. {: S3 o6 _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 J& }! y+ i6 Y! Q/ f
A:Pesto.一种绿色的意大利面酱 + b% p9 j' B5 y& D* |( h* J$ \' `% g
http://www.tianya.cn/techforum/content/96/563836.shtml
7 L0 _$ g2 y2 J+ e
; m! M. w( W& w* c, s' S25.Which of the following is a spring vegetable similar to spinach?  y$ A# K) q; P4 g0 g/ @- p
下列哪项是一个春天的蔬菜类似于菠菜?
- k! F( E% \* b  LA:Sorrel. 酢浆草。
5 _+ e5 x4 M& E. B4 @3 qhttp://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:. [0 E+ _- x- |
哪位厨师最早带来高水准浮夸的美食4 k  O  U: K* m3 _9 E, g0 ?
AAntonin Carême 人名 安东尼·卡罗美& \* x9 z1 e7 S1 X+ K: A
" u2 o0 h/ S; J) K2 B
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- Z( U1 u$ k& _6 q7 M  T5 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 。3 u# e8 L: l3 R9 b3 i) X
A:Cast-iron stoves         壁炉/ Z  G: @5 e# Y, x" Z2 {% X6 ^
http://www.usstove.com/products.php?id=66 O! z; j. m* s+ E% L

( E# I6 e8 j% i- z3 g1 U# t3 x28.The French term used to describe the roundsman, or swing cook, is:
' v. |8 M7 W) O; y+ y法国术语,用来描述roundsman,或摇摆厨师是:4 |2 q/ |. P/ B8 c
A:Tournant   图尔南
) H5 S  C2 G9 h9 J$ Z* }
6 i! C* q) n3 W9 d3 P29.Another term for the wine steward is:
9 y3 a2 L/ L$ g2 ^' T葡萄酒侍酒师的另一个术语是:
0 r+ g1 `9 v, `- W% z" CA: Sommelier 侍酒师& i# N1 J0 [. S+ n' N; r
8 C# s/ G+ k, v' r6 d
30.Molds, yeasts and fungi are examples of a:
  d$ d6 Q* X, {# V2 w( f. l霉菌,酵母菌和真菌是一个神马例子
3 @5 u+ l. o7 z2 t% XA:Biological hazard 生物危害
, Q+ @8 P8 z$ y* K( ^; H% N" T
% j% b6 R5 Z$ t- i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- ?/ x9 v( {( w
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ U5 ?9 r0 D; S* vA:40° and 140°F (4–60°C)     4-60度
8 C; r& m3 z% E$ d8 O
/ s6 n9 x" N5 N! R- Q32.All bacteria need the following for survival:# h4 t* o' v* d4 I3 @
所有细菌生存需要以下哪些内容:& m9 X) H) o; T7 W5 L, Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, y& F( I! G, I. l7 X& j! C/ R$ k/ U! d! d2 e' b1 ^  F2 @% O4 L
33.Which of the following correctly represent critical control points in a HACCP system?7 V. Y# s) o; b5 d: [" S
以下哪项正确表示了HACCP体系的关键控制点?! E, v) W1 b' c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. u3 f7 J2 ^$ Z/ T; R6 ^0 j食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 _# P; W" q5 D0 {8 B3 \( F
4 ^# P& n: e8 N" t+ i
34.Which of the following is not an example of a carbohydrate?5 s' M# o0 e6 H6 I% Z
下列哪一个不是碳水化合物的例子?
# J3 T  }. B/ cA:Essential nutrients 必需的营养物质
- s0 [; j" [; }% e2 a' R9 }- k- T
, R( B" a" n! Q1 u( z35.The process by which a liquid fat is made solid is called:; P/ A0 ]* [7 H0 O
液体脂肪做成固体这个过程叫什么0 k7 v$ L; ]1 g
A:Hydrogenation  氢化
- S: U4 V2 s! S# w. p. o' j) @: V+ B* n, B, q/ L6 X4 ^
36.Which of the following is not an example of a fat substitute?
+ `5 s5 q9 g+ U& z& f3 S下列哪项不是脂肪替代品的一个例子9 `9 ~6 f, @. M0 {% v, S
A:Acesulfame K  安赛蜜K表" j* {3 Q: P/ x" O3 h- I1 H

/ {( d2 {4 I) x! C# X6 P- _37.Health Canada requires that a product labelled "fat free" contain:' |/ J1 ^0 t& m; I
加拿大卫生部要求的产品标有“不含脂肪“包括:  Z) c% a! |/ O1 v) u& ]' U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 D1 l& \7 v, t& I/ {0 A0 I, _7 r) D" T  h' F$ R2 D7 H" l
38.Which of the following is not a problem associated with converting recipes?& a# k& G4 m8 y2 q
下列哪项是不相关联的转换配方问题?
7 W3 w/ V4 {5 @: w/ d' V- hA:Unit cost 单位成本
$ N% v2 I( s% M  K
/ r  z7 O; a6 s5 t39.The condition or cost of an item as it is purchased from the supplier is called:
* a) l" m( H' v" _0 p/ E1 T从供应商采购的物品的品质或成本叫什么& K1 V6 l& ?- u
A:As-purchased cost 购买的费用
- i3 a4 G0 j  R7 S( A
& _% u  l. R! q! i, [! u& r40.The amount of stock necessary to cover operating needs between deliveries is known as:% l5 S: B7 V* r: Z+ f
在新货到来之前用于日常所求的必要库存量叫什么# u" u9 }) t* w: Q, @+ d
A:Parstock 基本日常最低库存
. e& C, G, v% q) r$ [9 W7 M; Y
8 x6 V3 k1 D# O1 @/ U41.Which of the following abbreviations is used to describe the proper rotation of stock?
" o# ]2 Y' r: m% d( ~$ Z下面那个缩写是用来表明正常库存流程?
$ N- L/ X( N/ u5 P6 g3 ^$ ?A:FIFO=FIRST IN FIRST OUT 先进先出9 V: t8 Q( y3 W0 G: n* T
3 n8 L4 s9 l9 k, E2 {
42.Which of the following knives is used to turn vegetables?' F* G8 |' z( I1 M
下面的那把刀是用来打开蔬菜吗?3 ?7 @, [( d2 z( [# x, m2 j
A:Bird's beak knife   鸟嘴刀
) X- ~" u* v2 p6 Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 @8 I" x1 U: O) @# K' y! N3 k

. I, n3 Q1 Y9 _* Y: _43.What is an instant-read thermometer best used for?
+ k/ F  s" m7 f. j( s即时读温度计最好用于那方面?8 B$ N+ t/ x. R3 \
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ `1 k9 M+ d/ i# b
5 X0 i5 \7 h+ g% D( @/ I0 G' t
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. Q4 y7 p, d$ z/ t下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 ]( G( L& d3 S/ EA:Cast iron 铸铁2 R8 O: r- b! {$ m3 Y9 p5 e" R

9 U% J4 d- E. h3 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 V; P+ e! x" S3 K7 J$ E+ Y哪件装备下面有一个可移动的碗和一个S形叶片?
( T1 ~4 {6 W% W; b: kA:Food processor 食品加工机3 Y3 U# k" k' j$ S% X0 I
http://www.google.com.hk/search? ... iw=1263&bih=572& y$ w& L" H2 g7 m; T# }# w
8 N, c: o. P7 i& ?& Z% D
46.Which of the following is not a rule for knife safety?2 i) V8 c1 T, K
下列哪项不是用刀的安全规则?- f" y* [2 W+ E% ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! c: f8 g7 F% l& {3 Z) G* q
% F* J7 N9 O: e, J, P( l) p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 w; r. ^1 F" P  a; X2 Q8 W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( i* Z  J2 k8 T  |; ]  D9 M2 a
A:RondellES ( ]' s2 {3 P/ X% a$ c& X( I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  e1 s' I: f$ |+ h/ J% L3 i( z
: B) Q4 M# R' R- ~: p5 R- }48.Which of the following is a diced cut used to garnish soups?
( X' x9 e3 R! W  ^下列哪项是切成小方块用于汤的装饰?
4 `% F1 v$ [4 P2 xA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm, g& N# b; }8 d+ A& f6 S" a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 X# @; t& N1 X* z1 d
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!!——7 V* Q( v4 _6 _' O9 z9 f8 S
A:Gaufrette
1 _+ O: n. }8 j0 U1 }' ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( H" {  e  A4 Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 H1 m. E# b6 n( j
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 l3 l9 E6 O8 O" ?5 Y' Q

3 o2 j+ l2 p9 W" |) r* N7 O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  b2 u& w  ?/ v4 M/ `5 P5 b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): f  l! |7 s+ m% z
A:Cilantro 胡荽叶 香菜6 B) D, e5 X! J9 ^9 `+ E2 d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) _: W5 W7 u5 c- _% ^

: c8 S# o# j3 C; K/ A60.Allspice is made from:1 G; b' t8 B8 h$ k# E1 u- w0 `
多香果,  多香果香料是什么
# Y, m7 O) t5 ~1 w: xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. ]: Q# T& J& @6 T! W3 E
A:A dried berry 干浆果$ T& _1 h& t* b4 F1 I

0 b4 d+ b* X+ d! {5 V: B3 ]( [& I61.Which of the following are used to make a sachet d'épices?
2 b. F3 X3 z& {, M$ V下列哪些是用来做香包德épices?# B2 T8 \- q; A* o; T
http://www.sachetcatering.com// M6 c  T( k6 u. i$ M# G8 P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# \6 Y; G1 y. k( D6 E! Z' i4 g
  C) A8 Y+ l7 }62.Which of the following condiments are not soy based?
" L7 I* Y5 q  O2 p( d8 f$ d5 P下列哪项不是酱油调味品的?1 B* y! M" y; W. U4 B
A:Wasabi 日本辣根* o. y3 N" f% F1 V& ]& Y

. T+ v/ a1 `  T) x8 {1 ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 O- c$ c$ o  H' Z
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:
- I  q/ M$ r3 Q% j7 ?% t  ?3 }% {A:Pasteurization  巴氏杀菌
, j7 u" p0 Q, I( Y. Q7 M4 _8 j. P, I( V5 ]0 W$ s
64.Which of the following steps is not the correct procedure for whipping egg whites?
9 T4 p3 f/ y. W5 G, K1 g下列哪个步骤是不是正确的蛋清搅打程序?
' [- T" g  }+ n, e$ F+ X) f4 FA:Allow to rest before use. 允许休息后方可使用。
9 c% @: ?" x+ X; i7 m1 R% U% I  |
) s$ Z8 _% V; k; r- H1 s65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 O0 H  P6 z9 q; R$ E7 M' RA:56g and 63g 56克和63克! f; |  s5 f+ X: H
% \% ~2 i, `4 L
66.Evaporated milk is a concentrated milk that is produced by removing: Z( Y6 I8 p+ P2 G/ |1 c
炼乳是一种浓缩牛奶 是去除什么做的+ Z* b- A7 r" r2 B" m, S! L
A:60% of the water 60%的水7 G1 `% T+ q$ p' F# l" l
0 F( J9 M  A% V6 m. l+ W3 E6 a5 m
67.A method of cooking that transfers heat through a liquid or gas is:3 r! [% _" `/ R0 u4 s7 ?
一种烹饪方法,通过转移液体或气体是:1 H  I; j9 e$ d) F; o4 M" k
A:Convection 对流  `9 f5 X+ O6 {# x- Q( v- o- T
9 B3 C( Z5 W2 [1 T/ n" A
68.The cooking of starches is known as  烹调的淀粉被称为
' s$ \* q" T, U4 N" r3 XA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" i0 H+ H! w  A0 |3 g
A:Braising 烤6 B& L5 k1 m+ M& t' ?
# O# v: G0 e; O/ c" e2 E  f
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:9 p- j3 p9 w' q2 z% K. _
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: J; Q% M$ h9 h. a9 v

% w6 j1 ~* M( `  I  W71.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2 d; h/ [% T; F- o) I7 A0 [; U1 n
A:Fumet 原汁1 t( T3 c' {3 ^) P" A

' j, J9 O+ v" ~& T' }( \9 p72.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( z$ }% g0 o% Y7 s7 u: h- b" L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) p" D0 \9 S! j

. J# f4 F- V  Q/ a5 F4 E73.Which of the following is a principle not used in stock making?) A8 p2 Y$ I  T5 \2 b+ v
下列哪一项不是用于制造高汤(低汤)的原则?! |3 F5 N3 `5 Y- J' ?
A:Start the stock in hot water.开始在热水中操作
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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: U! A; f$ K4 T
A:Remouillage 法语熬汤
. B' |2 \9 _! V# P( t: q1 V$ hhttp://www.haibao.cn/blog/post/176242.htm
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