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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。
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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。6 o8 G7 A. n! q) C# @
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
3 o& g  ]: H2 n1.Which of the following methods should be used to determine doneness in a New York steak?9 [& D8 }% l% Y5 I0 A
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)" o: W3 Y1 ^* P/ \: F
A: pressure touch. 压力触摸8 ?) v1 C, Q3 r* r4 h
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 h' P, w  L* _; V4 r
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
) X+ T* R: x  q' SA: acid  食用酸0 G; V4 w5 e" y- o* l% T' `
3.Vegetables are major sources of which of the following nutrients?$ B. V" {" A7 m; G" d
蔬菜中包含的主要营养有哪些
7 j4 N/ M& a$ Q$ o$ c3 j: t, _. n- _A:vitamins and minerals. 维生素和矿物质。
9 u3 r" O; D- A1 Z2 _6 _. x9 b6 I4.Cauliflower is commonly served with
: f9 r& X8 T) w- ?1 n花椰菜(菜花)最常见和那种酱汁搭配3 `, O; e8 a3 l2 Z5 {9 l/ H3 `
A:Mornay sauce. 奶油蛋黄沙司; C  @, E* @+ g2 _- p
5.Which combinations of products are found in pie dough?
2 F+ T1 C' ^' H# f% F4 K* _/ c# a2 k5 n下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)1 Y% R7 [" i) @, D% M( \4 j; H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( @" c  u% `/ z2 F6The French term for mussels is 法国语青口(海红)叫什么
1 O' c7 g6 D$ F7 oA:moules.法语青口,海红
; N9 b2 e/ A" R! r7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, ^' w* Q. u6 }3 c' q- M! Z
A:faintly fishy. 稍微有点似鱼味3 |; ~$ U. `/ S+ I- y( d; ]$ w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# h# }& s2 t- ~* k+ u1 Y, yA:2 days. 2天
' W# {9 G: v7 M7 D8 s( c9.What are the principle ingredients in ratatouille? ( a3 n6 `7 ^% K  _4 |& W
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* O* O- V9 c2 E7 C. J2 e( ?A:Zucchini, eggplant, green peppers, onions and tomatoes( ^8 p9 K2 O5 j" J; S% ^2 \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* E) f5 }6 s+ [0 S$ I
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 m/ i* e6 @8 H  n. P' L
A:cook food in quantities that will be used up within 20 to 30 minutes.1 b1 \# S- J0 g; ^9 z& Q  C
大批量烹煮食物要在20到30分钟内
! f) W3 c! W+ [9 I" v11.What person has the authority to issue a Health Permit?2 O% e2 \9 K" d4 C2 j& P& ^
谁有资格颁发健康证(卫生证)。
/ Y, z* J. z( a3 I) JA:Medical Health Officer.
( J9 S. R8 m7 k5 ~& [" X9 D医疗卫生官员。' D0 h7 j" j3 C1 C# e& Q* E. M( U
12.For what period of time is the health permit valid?
' c$ r6 X2 ?$ Z8 |& k1 Z健康证的有效时间是多久?1 U0 t1 c3 x0 n, r8 c: J" w- t
A:12 months.12个月
# V  J: x1 T' a  y# t13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 D' g5 r4 z( q0 P+ u* b在食物和饮料准备区,通风系统换气的标准时什么+ `% E$ }2 I  _1 c4 _
A:08 times each hour. 每小时8次
4 @1 J9 f* g1 `" N8 X* T14。The minimum temperature for manual dishwashing in the wash sink is
( @. O6 A% R: [8 f) t7 p手工洗碗,洗碗池的水温最低多少度?' Y& L9 K/ j9 z5 ]& }
A:110 degrees F (43 degrees C). 43度5 s/ c4 C( c/ O( n; U& @$ I& _- l& A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* ^( L) d- O0 b+ O$ n0 k/ W用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 }8 p2 e" F) P8 m! XA:180 degrees F (82 degrees C).  82度" q  v2 u* x  O* O1 E9 U/ m5 Q) u5 Z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 l* j, O! p- f  |6 C3 T
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* e# ]8 }  X$ ^; _2 v% W* j/ H9 xA:en papillote.  法语自己理解  W7 @4 p% h3 o* x, o+ p  b/ L
17。Wing or Club is considered a: P7 ~  G6 Q/ S& Y
翼和CLUB 被看做是一种...
) f3 t. {0 ?+ g$ a9 XA:Bone- In Cut     带骨切! U1 ^0 D2 O1 }$ D& B, @
18。New York is considered a   纽约牛扒被看做是一种% L2 _4 _+ Z# ~# e  s; j
A:Boneless Cut     无骨切
2 {, o# F7 n2 u! n2 P19.In general, a court bouillon for freshwater fish will contain
" Z/ v1 f5 o8 o0 @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 t( y) n/ x( O! ]+ e, \( pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- G$ H: g3 a8 J' V) u2 y1 M' `和做海水鱼同样数量的调味料和香料
5 b8 D) p1 Q& g5 j6 q$ W3 P/ D20.Anise is very similar in flavor and appearance to8 P6 {) ]& c! g
八角和下面的那种原料有相同的味道% k: P) t  I+ V# X2 g
A:fennel  茴香
$ l8 Z6 C, P+ H3 j: V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 E, R+ t4 b' a0 l" G
下面那种原料更像大葱且有平面的叶子
- {; `9 o: H8 R; X! FA LEEKS  似蒜葱 (这边人叫京葱)+ R- L8 u' O0 B1 h( p) t
22.Which of the following cutting shapes refers to a small dice
2 E2 Y2 ^3 q! B& A7 Y2 Y下面那种刀切形状指的是很小的粒(末)
  }# r& }* r5 A/ m; w+ C* kA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: Y$ [; e4 l0 V: o# T) r" d# N23.Oil is added to the water for boiling pasta in order to
  V2 a0 n" P2 X& S, P5 ~! ^# a9 a* D向煮沸的pasta (意大利空心粉 )中加油是为了
+ s& f2 i, W" e" P9 nA:prevent the pasta from sticking and to minimize foaming action.
, F% ?$ D- B; C: h2 \7 B' d2 [6 C1 L4 v防止面条黏合并降低发泡。
$ Y; ?7 n! ?+ e* ?+ D24.Which pasta dish features pine nuts and basil?
, \/ z- @2 e3 ~2 A. D4 {) ]下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* k) {- s2 e, a. t0 b% }: F, c
A:Pesto.一种绿色的意大利面酱 6 y6 Z4 B" L- R$ w
http://www.tianya.cn/techforum/content/96/563836.shtml$ [' B" O% C* D$ u1 q
$ @0 N9 f" c" t+ k" t. |: r& y
25.Which of the following is a spring vegetable similar to spinach?5 m2 y' s! t3 ~% z6 d
下列哪项是一个春天的蔬菜类似于菠菜?1 ]+ }6 S9 h: C8 ?( ]: w
A:Sorrel. 酢浆草。/ L6 p2 D( v+ N- K0 D- u  [+ k
http://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:3 u/ l/ G( E; @: f3 [
哪位厨师最早带来高水准浮夸的美食
. C7 l/ J4 O8 T! b; HAAntonin Carême 人名 安东尼·卡罗美/ P7 J+ Q3 y& g
5 q9 W; s- T" R% t3 Z6 H
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! W( |, E/ o+ z  Q7 s5 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 。
) |1 j" b& l! z* a' |& L2 p) jA:Cast-iron stoves         壁炉6 l* h; m7 R5 O! B. u  k
http://www.usstove.com/products.php?id=6
9 X1 h6 {+ v8 R# S9 p& K
9 X4 @& t7 h8 ^28.The French term used to describe the roundsman, or swing cook, is:3 p  k0 g. a8 t1 e# K
法国术语,用来描述roundsman,或摇摆厨师是:
  o0 I" N2 p+ c* LA:Tournant   图尔南
4 H, H6 U* z- a1 H# B, z0 R1 o0 E3 h
29.Another term for the wine steward is:
1 A: @# M8 d; ]5 d# {葡萄酒侍酒师的另一个术语是:
8 L# |7 T4 k3 c. X. MA: Sommelier 侍酒师
/ q6 ~8 q4 L; }  z; m% L: g* D) G+ O7 e3 r1 y$ A& }1 j+ k
30.Molds, yeasts and fungi are examples of a:
7 B. c0 h- u4 [9 \1 O霉菌,酵母菌和真菌是一个神马例子
+ Y9 b2 A, t  z9 H1 }A:Biological hazard 生物危害. J  P4 C. R( M
0 l! S8 m  O, ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 S5 v- }+ R; j4 I- l  m1 C) |) {- r根据加拿大食品检验局,食品的危险温度区在多少之间:
8 a) d! `# u1 |A:40° and 140°F (4–60°C)     4-60度
3 m% r" K$ e; C% _: e0 q( o* K5 A7 z' S
32.All bacteria need the following for survival:
1 o7 w$ {/ i: m+ m- q0 K所有细菌生存需要以下哪些内容:/ l0 `1 h* H+ N. F$ V8 q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 Z. h$ y3 {6 H- x* g. z
2 P9 U; S' V4 H& h0 y33.Which of the following correctly represent critical control points in a HACCP system?
& F: t; S8 j) q# U6 H以下哪项正确表示了HACCP体系的关键控制点?+ F1 C' A  g* y# T$ w4 P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 v2 r5 Q( L0 I) K食谱,接收,储存,准备,烹饪,保温,冷却,再加热: q' j" P7 E0 d' b' I  ^1 H# z, e! P0 d9 H

) a: L9 \" ~5 M, {8 N34.Which of the following is not an example of a carbohydrate?2 j0 X9 \- y+ Z
下列哪一个不是碳水化合物的例子?+ {( f3 [( u. ]2 i7 F6 [4 C
A:Essential nutrients 必需的营养物质
7 x0 o2 E: A8 K4 W
1 c; L/ P9 J- T' `( p# Q7 n1 `35.The process by which a liquid fat is made solid is called:
! ~/ g5 o# }5 V2 ~2 N% H液体脂肪做成固体这个过程叫什么
0 ?3 i- z# Q. U' c. S: p+ _: `# uA:Hydrogenation  氢化" j+ P: ~! T5 a
4 {$ |  {) B3 q4 e( l* S
36.Which of the following is not an example of a fat substitute?
7 x8 F* _6 B6 `5 [下列哪项不是脂肪替代品的一个例子7 U# P. b6 S; i2 L5 O- \
A:Acesulfame K  安赛蜜K表, n8 m2 W; S7 L

: K' f! Z/ L" O! C. D3 k37.Health Canada requires that a product labelled "fat free" contain:
1 F3 L6 E- t0 u9 b5 l4 @8 Z加拿大卫生部要求的产品标有“不含脂肪“包括:
* |9 ~6 T" d8 ~0 Z' t1 A5 q& {9 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 ]( E! s1 Z& J! J
3 d9 [- i- G) u, i* c" I; d0 D38.Which of the following is not a problem associated with converting recipes?/ N. X0 p4 z; C3 t
下列哪项是不相关联的转换配方问题?  x- X9 O: ^2 u
A:Unit cost 单位成本# m/ e) B$ T. h3 h0 X' f) F

& \8 y4 q, b3 g% M7 R8 ~39.The condition or cost of an item as it is purchased from the supplier is called:
* K1 U' u0 K. p' E2 G5 Y从供应商采购的物品的品质或成本叫什么9 Z& M% j* _! V8 X3 g4 o; I* S9 N
A:As-purchased cost 购买的费用
0 m# \$ R: u% O% B* R2 S6 N
0 }+ A9 @2 a' e40.The amount of stock necessary to cover operating needs between deliveries is known as:/ @6 x9 ]' ^. e0 W/ N
在新货到来之前用于日常所求的必要库存量叫什么
% c1 @: B, _% a  _: zA:Parstock 基本日常最低库存3 X; E& n0 Y$ }6 n; L
$ r) ^: y' U, j1 t( _2 d3 T
41.Which of the following abbreviations is used to describe the proper rotation of stock?/ ~0 {& U: I: M& n( h2 J
下面那个缩写是用来表明正常库存流程?. k/ X- k( ?. h& i
A:FIFO=FIRST IN FIRST OUT 先进先出8 ?( W1 c" N. S& x8 V6 u

9 i( ~  _' k, _" z  ^42.Which of the following knives is used to turn vegetables?
4 k" Y1 z+ `% B' R* y下面的那把刀是用来打开蔬菜吗?1 e; O4 t8 q, ^
A:Bird's beak knife   鸟嘴刀
' p% G: g1 }# f+ X4 {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
! T7 d6 k: Z% A1 A) _% s) x
, e# r( t- x9 [. I9 s43.What is an instant-read thermometer best used for?
5 r" \( n. P+ F即时读温度计最好用于那方面?
( a$ S/ c$ \5 E7 |2 o7 M* W! MA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ w8 v+ q" Y# k0 O7 G: ?
& @6 f( b( a4 Q) @/ ?. U* S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 g! k9 b1 d. d  m! A下列哪些金属材料受热均匀,通常用在铁板而且非常重! [% i# N! M6 }8 u
A:Cast iron 铸铁+ f+ M- L9 ~1 A3 A7 @! g+ r
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% J' y6 r5 r& p/ M5 D哪件装备下面有一个可移动的碗和一个S形叶片?) C5 D; a  T& H- r9 ^4 u
A:Food processor 食品加工机
9 G/ Q( g( s' f' p9 ^" Uhttp://www.google.com.hk/search? ... iw=1263&bih=572: w8 A: a6 i. g! W
4 ~3 Z' b3 W7 s0 l
46.Which of the following is not a rule for knife safety?
8 Z  W) P. R2 ^1 }6 a5 N下列哪项不是用刀的安全规则?
+ g8 m( Z) c3 _+ q! ]A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 u* ?( o* y4 r! W8 ~3 j( T+ A
+ `5 T$ I+ U3 V& o+ }- r2 u7 W5 @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& p- y. M* Z$ _8 A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 D# Q9 L+ J& n0 O
A:RondellES : W+ L. Q$ M! `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* ~+ z8 a8 u& f! a+ i/ T1 D; _. b, ?- ?% M
48.Which of the following is a diced cut used to garnish soups?
3 o4 Q6 D  X( x6 d% P' `+ a% W下列哪项是切成小方块用于汤的装饰?+ m* |7 g" y' N) j8 R% I( ]
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 F$ c7 y( I0 @; V0 b  N* A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ d: k& B7 @* \; Y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!!——: U: ?. L( ]9 ^; m4 Y
A:Gaufrette 1 |2 X" K, B+ a1 o
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 R9 _  L, D. _! Q( @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 Z/ [" A. [9 i0 i7 X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) l% w# {+ _0 Z3 f1 f- R, Q8 t2 c
& C* h/ g& a8 h/ W  a: {7 F4 n9 k2 Q
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: `8 ]# f9 W3 N& m2 n. s2 n: p
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)
& Z  u2 A' k# n3 F2 mA:Cilantro 胡荽叶 香菜
. w6 I" o0 \9 m) A$ t) Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 k1 ?0 E4 _* H; @, M

1 v, E: [( o/ W60.Allspice is made from:
) Y/ o, O: }% U9 F 多香果,  多香果香料是什么8 K- K9 M6 ~: x. D; @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 }. ^( i8 i4 S, ?2 Q8 m8 F5 |1 AA:A dried berry 干浆果
/ ^2 U' X" n: ]' p$ P& _
. `5 g# Z. F* \& \2 S6 x3 K61.Which of the following are used to make a sachet d'épices?
! b- Q4 c4 h8 l/ g下列哪些是用来做香包德épices?
( u! U* z+ h) m; m1 Mhttp://www.sachetcatering.com/: |5 T) j  H1 T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ u0 w3 Q6 F; R% }9 ?  d0 N

' @3 x5 m  ~+ Z! o7 ?62.Which of the following condiments are not soy based?
2 l% T: c0 {+ B0 u% l下列哪项不是酱油调味品的?: F, k/ ?& D( T! c
A:Wasabi 日本辣根. A, ^! l. `( i% _0 W  _2 Q, M

: y5 c2 ~+ d5 }1 M5 U3 T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) o5 f& P0 G9 K, @) 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:& M) \4 P9 k, l6 x% ^# X
A:Pasteurization  巴氏杀菌
9 v3 f  c: @5 y! V* |2 b6 H! `% {; v; q6 I
64.Which of the following steps is not the correct procedure for whipping egg whites?% T. G7 o! \+ \
下列哪个步骤是不是正确的蛋清搅打程序?6 ?$ o1 q, _' j- S1 M% ^+ ^
A:Allow to rest before use. 允许休息后方可使用。: U* }. p& W( @2 a- Z: [

. l; ^! ~$ l) ]65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 ^& R9 A' U; H" rA:56g and 63g 56克和63克+ Q5 Z" r# b$ d' w$ @

! j2 S! ~. B8 c4 b7 _66.Evaporated milk is a concentrated milk that is produced by removing
5 K4 T4 ^0 E7 P5 a, C; u炼乳是一种浓缩牛奶 是去除什么做的
7 d& w1 Q! n: ~3 [1 P: V0 V7 xA:60% of the water 60%的水% v6 ]9 n' J/ R2 E

. F0 A! C- ~/ W7 T: C% R8 g67.A method of cooking that transfers heat through a liquid or gas is:2 }) Z* ^- N- f; \
一种烹饪方法,通过转移液体或气体是:  L- o. V6 o7 [& p/ U
A:Convection 对流+ P- o) P2 X# h; O& i) [
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68.The cooking of starches is known as  烹调的淀粉被称为
3 ~9 r: e7 F  q1 J$ G5 l' ?A: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?
& N) H% R; z& aA:Braising 烤2 q' q- |- C  q7 ]7 g8 X0 G
& t  E5 n% K7 M$ p
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:
$ V4 Z- l' b+ GA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) B9 ^; k8 S! u6 w1 Y
: W1 |3 D3 d/ ~$ m$ }6 R, m
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( R, j7 t7 w6 G1 S3 |9 {: V- H
A:Fumet 原汁
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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
# I3 i9 d. ?+ k$ Z0 j9 UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, x7 c5 Q; l: @# \

; `1 D7 `" D2 n73.Which of the following is a principle not used in stock making?
, k, L. A. T3 G: ~3 l% {下列哪一项不是用于制造高汤(低汤)的原则?. q! ~* H8 \# w' @& ?
A:Start the stock in hot water.开始在热水中操作
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! P8 k" D% U( \- C. m- n3 u# e74.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
: |6 y( b" E6 o5 GA:Remouillage 法语熬汤
8 Y# i; A7 f9 A, P' A  l; n4 _; uhttp://www.haibao.cn/blog/post/176242.htm
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