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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。, C9 ]" N" J$ ?( Y6 A8 P

2 q: b# s/ n# {& V2 x  w* ~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。$ U5 B8 T5 |8 X: 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
大型搬家
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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
! [; g" I$ q  G: H1.Which of the following methods should be used to determine doneness in a New York steak?
$ ~& q3 E4 R2 M/ K& n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)
& u0 h2 D0 N# b% J/ a. AA: pressure touch. 压力触摸
6 r, B: \" H9 e5 O+ b2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 p& F. |* H9 y2 c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( ]9 v2 X6 \/ K2 C/ G4 c0 s
A: acid  食用酸
( |: w. g0 P# H+ y; d) N/ h7 }3.Vegetables are major sources of which of the following nutrients?
& ]1 h3 Y) u: O: o蔬菜中包含的主要营养有哪些. G9 i7 `2 N5 a
A:vitamins and minerals. 维生素和矿物质。
' ]/ y4 o  N: q  V, ]' [. ?4.Cauliflower is commonly served with9 }0 P1 m3 R3 t7 S& u# P( X$ {
花椰菜(菜花)最常见和那种酱汁搭配. d. F; i# Q( m7 N7 V  Y
A:Mornay sauce. 奶油蛋黄沙司
, R2 Q' C0 v% D6 E+ P. X5.Which combinations of products are found in pie dough?
4 ?- C- Q' a4 ?3 N0 }下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 W1 ], r5 ?+ U; D* k8 v* b' R: OA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  I7 t3 r8 ?0 P  V3 q+ E& U1 R+ w
6The French term for mussels is 法国语青口(海红)叫什么
2 ]5 T. I/ @  Y3 W0 ZA:moules.法语青口,海红
) w% C  ]! }- z8 M$ y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  K- m- y% p2 [0 q; S. c- pA:faintly fishy. 稍微有点似鱼味
2 A$ m4 L3 R, Q; l8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! L5 o( u- I4 v9 l+ mA:2 days. 2天
" h  [: _4 Z. T! _6 {2 ~* I1 D9.What are the principle ingredients in ratatouille? ; ]" I( i! g0 w$ i* W" j$ d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" w  {0 A; B& X% R# W3 FA:Zucchini, eggplant, green peppers, onions and tomatoes
* _9 z8 D8 k. L0 m西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )' y1 p* B$ ]8 f* @! I8 R
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 n+ i/ {7 @- `$ y8 vA:cook food in quantities that will be used up within 20 to 30 minutes./ `* u" d! q1 E# `2 C, k( U
大批量烹煮食物要在20到30分钟内
( S; @. v. P+ m9 U, R5 H5 ~3 c11.What person has the authority to issue a Health Permit?+ U/ d- V; M+ @' j( N4 F+ b
谁有资格颁发健康证(卫生证)。( g8 n7 H6 G+ m9 s
A:Medical Health Officer.
5 v( t  {" x9 j& p- C8 R: ~$ ^医疗卫生官员。
1 k  z  z1 `2 C) V9 g12.For what period of time is the health permit valid?9 t/ \% H1 U1 A: l7 i
健康证的有效时间是多久?$ _% t) z- W2 [
A:12 months.12个月
" V4 ?6 _) ?- i13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 G+ F) S, [6 F* Q在食物和饮料准备区,通风系统换气的标准时什么7 ^/ i" Q* r' f- r
A:08 times each hour. 每小时8次
$ |% }, O4 V9 s+ J" |14。The minimum temperature for manual dishwashing in the wash sink is2 W8 r) y0 k" \( t
手工洗碗,洗碗池的水温最低多少度?! q: r! N6 r8 Z# c  g9 E, V
A:110 degrees F (43 degrees C). 43度
$ \: ?+ R" B3 ]% i1 x15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' V# b% z4 ^5 C, B  I' b, r4 }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! L$ P: V' s5 e- z2 ?
A:180 degrees F (82 degrees C).  82度
: R9 W$ s$ H3 K  H# s16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 i( L: n1 D! e3 M
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ v4 |: {+ k/ u5 p; h
A:en papillote.  法语自己理解( t2 S/ j0 `( a- |# @
17。Wing or Club is considered a/ i  v+ M* s3 d' P: l+ C- B% V
翼和CLUB 被看做是一种...
  N7 h, r- N& m# r% _" m, x9 R- ^A:Bone- In Cut     带骨切
2 [$ u& p8 G6 f; O" R0 W18。New York is considered a   纽约牛扒被看做是一种* T' L7 H/ ?: R4 t5 V, V0 s" g( P# G
A:Boneless Cut     无骨切/ O! W1 {- S: a
19.In general, a court bouillon for freshwater fish will contain$ m2 }' ?% @: y+ |) |
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
, X! D; `! T% |; `! u0 ?+ iA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. j1 v+ n0 {- h' r7 W% |
和做海水鱼同样数量的调味料和香料
$ Q' r  A- {' A' g" ]) D" j20.Anise is very similar in flavor and appearance to
. g1 \6 p4 S. T& j$ E" }/ i9 q; X八角和下面的那种原料有相同的味道) d& `2 j5 g& E  g: i* ?$ d
A:fennel  茴香9 M3 p' z% b! j! r8 x4 E! m1 G: n9 o
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! x" Y# e0 z) p1 a1 K下面那种原料更像大葱且有平面的叶子. {' g* B, C4 N
A LEEKS  似蒜葱 (这边人叫京葱)8 o( [' Y9 B, X# b
22.Which of the following cutting shapes refers to a small dice$ K) Z. U% t7 j
下面那种刀切形状指的是很小的粒(末)$ Y% M( r5 p2 \( m; |& R. x; ~' p
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。% ~1 N/ j/ M  S3 J! o# U# J
23.Oil is added to the water for boiling pasta in order to
; ?9 {# _. X# l* k* q1 N向煮沸的pasta (意大利空心粉 )中加油是为了, Q. f! Y" C4 u* S
A:prevent the pasta from sticking and to minimize foaming action.
" q- K' y" t) x; R! ^3 ?$ M防止面条黏合并降低发泡。3 q  e( O9 d( ]
24.Which pasta dish features pine nuts and basil?; e" Q  n( i4 a6 N9 \1 U6 @
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 H4 B8 x$ a( ^8 l. bA:Pesto.一种绿色的意大利面酱
) R: D  o% u  L  _( whttp://www.tianya.cn/techforum/content/96/563836.shtml
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3 _$ t  \, V7 h& c5 i. `6 Z: H. S25.Which of the following is a spring vegetable similar to spinach?$ e' j# R! E) z( ^0 R
下列哪项是一个春天的蔬菜类似于菠菜?" k# f, J6 g- Q" U) O' [
A:Sorrel. 酢浆草。
) o- N! p& u$ o/ N7 A1 x. }. X' I! Dhttp://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?
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:- B' L' F9 m, h* m$ _$ t" n
哪位厨师最早带来高水准浮夸的美食
7 [6 q& b- T+ e! n* D! u4 I* kAAntonin Carême 人名 安东尼·卡罗美
2 B4 ]  T$ K7 c6 r6 a& N  m' e7 g
2 T3 h! ~. C" n; C0 L- X* A. u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: c( ^7 l& A$ ]2 B0 M! V9 u/ Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 G5 p0 F2 @) {0 @1 XA:Cast-iron stoves         壁炉  m) N( [4 ]' E; W9 g' K+ Q
http://www.usstove.com/products.php?id=6. L! K8 B5 @# B0 O6 p8 R

( @9 Q  q5 J  ~$ o1 N28.The French term used to describe the roundsman, or swing cook, is:
2 W. X7 @5 {5 T2 I8 i法国术语,用来描述roundsman,或摇摆厨师是:2 n# ^- }) K4 L
A:Tournant   图尔南
; j$ h" O+ {. e* |( G7 q2 I
6 i) Z; O' g, _4 E6 }5 V, O2 c29.Another term for the wine steward is:! j) I& y# e& a! W, o7 N/ j7 F0 ^
葡萄酒侍酒师的另一个术语是:+ X# {6 x* F6 f( l  R& D
A: Sommelier 侍酒师. B( c7 K3 f( T2 X; @* t9 I9 H
% c" r7 ?' V" U: u  T7 j
30.Molds, yeasts and fungi are examples of a:
" T+ G+ U8 _# ?7 `' f6 e霉菌,酵母菌和真菌是一个神马例子# a- x. h3 L" V8 r# |) [
A:Biological hazard 生物危害  o( J5 h( h% |% D& H/ g- B7 T- b: p
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# C4 \* z- }- ^6 W根据加拿大食品检验局,食品的危险温度区在多少之间:
) Q7 s$ S) s2 G2 xA:40° and 140°F (4–60°C)     4-60度
. k" w- G) [- L0 [) F& [' J2 Q: R
32.All bacteria need the following for survival:
5 X8 r# F* ~& h' j所有细菌生存需要以下哪些内容:. R# x: k; R" Z' Q; J8 o0 n* [4 K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! r+ n1 L0 X+ j$ n0 M- L

$ |& e9 O+ O: w7 b) t2 O3 ]33.Which of the following correctly represent critical control points in a HACCP system?  ^& A! ]% _0 ^9 O9 Y* e  j/ K
以下哪项正确表示了HACCP体系的关键控制点?. N! @! z" O1 C# x* M  O# I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 A( w8 k% t1 D$ C; I2 j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! P4 t, P5 a$ s1 x$ t( S6 g

, f! f1 u; F. Z( w+ K# [+ H34.Which of the following is not an example of a carbohydrate?
1 x8 Y: j. m) |2 z下列哪一个不是碳水化合物的例子?4 i/ F, ]/ K6 W4 _, D
A:Essential nutrients 必需的营养物质
8 ]  _* x0 f  k6 E5 y
9 @1 Z1 s- L2 X35.The process by which a liquid fat is made solid is called:
0 T: E8 T& [. R! j液体脂肪做成固体这个过程叫什么
3 |# u* p7 a+ kA:Hydrogenation  氢化, C5 t1 n* Q! z0 h8 r' Z

( J; u, {0 ?/ v$ c5 p- Y! M36.Which of the following is not an example of a fat substitute?
3 V. l; G: I" @( U* ^9 Q下列哪项不是脂肪替代品的一个例子
+ b8 E# r) ^! C) z( X- c- m4 FA:Acesulfame K  安赛蜜K表3 b6 _/ Q! t2 e- l, _  s
# r% R3 [3 m  \
37.Health Canada requires that a product labelled "fat free" contain:
" I' D4 O9 }: m) \; y加拿大卫生部要求的产品标有“不含脂肪“包括:" W" X/ J9 t8 b. g1 X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. ]: r5 X( A. ]5 c: s) m# r5 N
8 l  p: z. I8 d5 I3 M/ e
38.Which of the following is not a problem associated with converting recipes?! i- c8 G  q8 _: o& B5 ^1 ?
下列哪项是不相关联的转换配方问题?+ Y0 N- v  {! o$ a; c, Y
A:Unit cost 单位成本
, O. {1 i; P$ A
5 g4 @# g% r- Q: Q' a2 z4 F& D, v39.The condition or cost of an item as it is purchased from the supplier is called:
+ m/ c1 M) P( L$ N0 a从供应商采购的物品的品质或成本叫什么
/ R% E+ O' n2 R2 A6 }* kA:As-purchased cost 购买的费用
8 ?( z: L! R6 j" @/ L: m( {, z: h1 }7 I3 w: W
40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ e7 u' Q; ]+ {$ x$ w; \& N& }( ~- R在新货到来之前用于日常所求的必要库存量叫什么- b3 y& U3 Q  n( I$ X  J, x5 L' p; b
A:Parstock 基本日常最低库存
, o5 z: U, a# N. g( ?$ e( }% F$ q7 D7 D* x9 S" q$ k8 Z( s& I- A7 |
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 s! j3 E. u  c+ D1 w0 z8 @
下面那个缩写是用来表明正常库存流程?
7 ?' ~) u* j9 [5 Z( [/ kA:FIFO=FIRST IN FIRST OUT 先进先出3 A; Q$ ~: ?0 b9 w& ^' V+ y9 q

9 v3 O4 L" K: R( \3 J42.Which of the following knives is used to turn vegetables?& S0 A# Q% F$ G& x
下面的那把刀是用来打开蔬菜吗?& \+ s9 j% j7 G
A:Bird's beak knife   鸟嘴刀) K$ H6 A& f. h* K1 _" f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! Q. I0 c% I! h7 H$ R1 Q2 o

/ ?) E8 c$ B5 Q4 J5 n43.What is an instant-read thermometer best used for?1 n$ P7 D9 |% U3 P
即时读温度计最好用于那方面?
$ o! S3 q7 y3 e5 b6 p( E- TA:Checking the internal temperature of a roast 检查被考物品的内部温度
8 |  H% o1 n' V; n
( |8 p& `/ n% w* a; Q& [/ \/ L+ X! Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- C; m- i; t* q: ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重& _( S# G1 _- U# E
A:Cast iron 铸铁
& @' ~- |: [3 Z4 q; l
, L( [( j0 {" e" _* c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  W, d( C5 k$ f4 `0 Y( ?
哪件装备下面有一个可移动的碗和一个S形叶片?
. m& F% L8 T' U  s6 `4 oA:Food processor 食品加工机# b4 k/ A4 r9 E( N2 L
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
1 \0 R) Z2 v5 i+ i0 h下列哪项不是用刀的安全规则?
- N) z2 O! |& \+ t0 f3 D, F4 qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& y0 a/ p1 r+ v, s* b5 X5 P
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 C0 k& T9 E$ }0 v, p% a1 s% O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ ^( r& r* a3 KA:RondellES
7 j8 T0 u/ c) A6 L) X; Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: C3 ~6 h- N* N! l/ j$ O7 j; O+ n' H! @% M! w5 ]& i
48.Which of the following is a diced cut used to garnish soups?
& Q- `2 I& g& D& A, r下列哪项是切成小方块用于汤的装饰?
% ]" e8 |' J# S% I. L  ]% IA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. s2 [' S5 N0 M) b$ h49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( d1 C5 N* X# x: s# H  E3 }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!!——+ {" j3 J- p( ]3 V
A:Gaufrette
: `$ E+ M. _5 A& G9 e. |& ?# Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: i" n. J, i) r* o: h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% M5 |' w' P: x: Y4 ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 l# ~* e) s9 ?$ \" k8 w8 s0 k3 W& e, H7 P2 W& ?9 S
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; ~' w. Y6 Z4 l" 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)/ d8 p5 ?) b% u( }; J  a
A:Cilantro 胡荽叶 香菜5 k! h$ i$ B, Q/ e7 l/ ?5 V% u2 v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 y- A% X6 `* J& q
+ v( ^) J4 }3 r% ]# H3 s; w/ e
60.Allspice is made from:
1 l: g* `8 M$ X' S. s8 s$ `+ M 多香果,  多香果香料是什么4 y1 Z6 j8 G% o, Z! A' \9 r6 `- \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' F; ^5 S! d0 k$ O  mA:A dried berry 干浆果
3 k+ [) p( s1 b1 P# y1 F2 f
" y1 X5 F' ^8 M: y+ D, q1 t61.Which of the following are used to make a sachet d'épices?% S8 K3 f; R* ~+ \! I8 y3 v
下列哪些是用来做香包德épices?# r. T  s" |$ O% u9 U5 x1 g
http://www.sachetcatering.com/4 m, c+ H( N  g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ R3 }( n4 y2 E9 t. u8 ~% h8 l( f( \) s5 o1 X
62.Which of the following condiments are not soy based?! @1 c* G2 G2 `7 e
下列哪项不是酱油调味品的?
- b' @% ?" |+ g7 T' H; RA:Wasabi 日本辣根
6 y1 [5 l; |7 _5 d. s
8 U6 _2 {1 b% v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% ]2 [2 F4 b* F
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:" _6 l8 D6 k3 }' ?
A:Pasteurization  巴氏杀菌; B, J4 w: |: e; V
7 N5 w, C! x3 l2 N: K  b4 H
64.Which of the following steps is not the correct procedure for whipping egg whites?
  P+ {  x9 j0 j$ S2 w6 e! D: G下列哪个步骤是不是正确的蛋清搅打程序?
( H8 i2 {) s1 A% u' n3 eA:Allow to rest before use. 允许休息后方可使用。8 X6 |- @$ n" P2 I" V8 |

* z' }" _$ W6 Q0 d" w: q65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 T# K, g7 p# Z4 u- XA:56g and 63g 56克和63克% S& @9 c  e6 O* n! h4 a6 M
1 N) q/ D; d/ s, b: h
66.Evaporated milk is a concentrated milk that is produced by removing) E8 H. [( t( {* s
炼乳是一种浓缩牛奶 是去除什么做的
3 e8 k. ?7 j, e$ LA:60% of the water 60%的水! Q, \3 b% a0 ~* ]3 i( Q

4 ^+ u! l: N) |: }7 k, T, r5 e* J67.A method of cooking that transfers heat through a liquid or gas is:" |# N% \- k# i' j$ ]3 y4 a$ ~  K6 y
一种烹饪方法,通过转移液体或气体是:8 f7 t# P5 S! q5 J- N7 w
A:Convection 对流9 o) e: ^' {* `7 s1 \8 ]
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68.The cooking of starches is known as  烹调的淀粉被称为
( ~# [" M' J2 T) DA:Gelatinization 糊化
; C) Z( @' b" d: p. D* O5 j( Z: d2 B1 w
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
  G! F2 y) L2 s, }4 ?: S+ s3 kA:Braising 烤& R6 h* S0 u; I% k6 p. ]7 P/ [

& v1 m8 V( D* M  O0 M% j70.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:5 q2 V( k/ _1 t. I" G) d3 z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
, N+ v- l$ S: v3 W! F: gA:Fumet 原汁
3 G" I; |5 l% D2 F  B$ |; x' P# a& J! E) k+ s+ R* B- f9 ~
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* a; }% c  U! [7 _: o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 _$ n4 W3 s; q* S( k6 h

4 Y% ?/ I! p8 H* n+ b- H) [' C" r73.Which of the following is a principle not used in stock making?$ s( _7 s& D2 ~9 H; a# ]9 x: I+ |
下列哪一项不是用于制造高汤(低汤)的原则?- G% t+ C  V. [4 M) j. A8 W- W8 L
A:Start the stock in hot water.开始在热水中操作
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2 c9 I, D7 x' h' v7 n  ]; s74.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! O4 p+ v) E7 p1 z2 p4 d  v7 x
A:Remouillage 法语熬汤9 e! x1 `$ F# i# O3 h, j' H% W: l
http://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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