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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。
* Q* b5 F7 h) B) H1 j# A# u7 K- V! B: B0 e% j0 m
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。
$ B& D+ J+ K8 U* w1 y# w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! B' t9 ?+ x5 l8 H- y1 r1 f
1.Which of the following methods should be used to determine doneness in a New York steak?
, _4 m8 r9 S2 ^- g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)/ X* y! a+ |- T- N
A: pressure touch. 压力触摸
9 J! `/ i' |: r: E2 c/ G& D+ o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  T: |8 S' Z4 n3 k' ]; S% j$ U7 G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
% h9 P1 p9 U) B9 B  L3 Q1 GA: acid  食用酸1 r6 g  Q8 E1 Y: I4 P
3.Vegetables are major sources of which of the following nutrients?9 I* t0 v6 b3 R2 }9 H& m9 r2 T
蔬菜中包含的主要营养有哪些  ^) w% x; q- n: d9 W+ Y
A:vitamins and minerals. 维生素和矿物质。  E! d# }6 T) n7 ]$ R" B
4.Cauliflower is commonly served with
2 z3 }7 q; k/ n) A/ f花椰菜(菜花)最常见和那种酱汁搭配
# y1 P( Q$ F, H( ?  i7 _A:Mornay sauce. 奶油蛋黄沙司- Q4 i! }2 {5 a  |' Y5 o- \+ \
5.Which combinations of products are found in pie dough?
; Y/ k7 {5 j' t! ^4 y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 f# k7 \0 m! a& J6 e8 }
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) y& Q$ o& {' G7 H
6The French term for mussels is 法国语青口(海红)叫什么6 x4 u0 }% y8 ^8 P
A:moules.法语青口,海红1 M9 w) z4 ~0 M( _. _+ y2 h
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) ^. V2 M1 v& P$ O/ a$ R
A:faintly fishy. 稍微有点似鱼味9 _+ l! b, s, |! }+ R9 s
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ a5 g4 J9 q$ }4 ~$ dA:2 days. 2天
4 o/ x0 p. A( v! [/ b4 u+ G9.What are the principle ingredients in ratatouille? 0 M2 q8 ], T8 k3 k/ ^7 P
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 s  i% V4 X8 f2 c, o% z
A:Zucchini, eggplant, green peppers, onions and tomatoes, J8 P! i! G  Y! N
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 d& K# I9 S' V
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% K+ {: _  E% U$ k, O. o) U6 Q
A:cook food in quantities that will be used up within 20 to 30 minutes.; N$ z( P  w" I6 s4 y1 \2 |
大批量烹煮食物要在20到30分钟内
" b: i2 e: K( A; ^1 l/ V" v" u11.What person has the authority to issue a Health Permit?% H2 T- {/ \1 j4 \
谁有资格颁发健康证(卫生证)。; a. _4 Z; A( X$ Q3 V
A:Medical Health Officer.
- u* y& I# U3 I! T# @6 W/ g( L医疗卫生官员。* F* H, K) ~2 F; W6 D
12.For what period of time is the health permit valid?
; G' I% O1 A* t* |' O" l) I健康证的有效时间是多久?; n$ z( q' B9 Q0 W8 a
A:12 months.12个月
1 u; l  x$ G! C- _8 u# ~; d4 t13.In the area where food and drink is prepared, the ventilation system must be able to change the air. S) x* d* \+ f. n8 L( T( M
在食物和饮料准备区,通风系统换气的标准时什么& M+ [$ {, {+ ?
A:08 times each hour. 每小时8次: ?- o( m5 z7 _
14。The minimum temperature for manual dishwashing in the wash sink is
& ?/ n) |+ {/ G" R! q! j: B$ h- [& V手工洗碗,洗碗池的水温最低多少度?& N$ v7 k# e- R1 x
A:110 degrees F (43 degrees C). 43度
# p  O8 A" q7 m; ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 Y  U% ^( a9 Y4 u. Q( ^- \  R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 k2 ]! w0 O% Q9 V( N( cA:180 degrees F (82 degrees C).  82度) B/ C. o! `1 _& d+ m9 Z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 b6 _; {- G( X9 ^5 X
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) g6 {' I* ^" R" v$ S
A:en papillote.  法语自己理解% k& d0 D3 R$ c+ P. u
17。Wing or Club is considered a
, @. ?/ U- y7 b' @+ @" b翼和CLUB 被看做是一种...
# X( D1 J0 M4 K0 X/ K: aA:Bone- In Cut     带骨切
" c7 C6 R  F, n+ p( x4 E18。New York is considered a   纽约牛扒被看做是一种
- `- |4 F2 P3 E2 X: ?A:Boneless Cut     无骨切/ m8 M4 N; M0 d" S& G. \
19.In general, a court bouillon for freshwater fish will contain
# `* n- X8 }: z5 g$ {9 b" e0 F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
1 s- c% n- b; cA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ J" s- u! C+ |9 H# w. W
和做海水鱼同样数量的调味料和香料
8 h4 U2 h9 o0 L8 {4 g9 X# h20.Anise is very similar in flavor and appearance to) E/ R) [5 D7 V+ a& }' E
八角和下面的那种原料有相同的味道1 q: S. W' Y' c8 c/ u+ ^2 C
A:fennel  茴香
5 j# j- H6 N! G& G1 S6 ^) h21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 B( p! S& V; j# i. z
下面那种原料更像大葱且有平面的叶子
9 c8 V2 e, S9 x1 C5 nA LEEKS  似蒜葱 (这边人叫京葱)
4 s8 _$ x6 K1 @22.Which of the following cutting shapes refers to a small dice
0 `+ d: e% j! t9 J6 \下面那种刀切形状指的是很小的粒(末)
- p4 M, c  u  v% s7 c( AA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ ]6 B- v" R- I  j. j, A- {2 ?
23.Oil is added to the water for boiling pasta in order to$ V* H% G) h* X
向煮沸的pasta (意大利空心粉 )中加油是为了
& x. K' H, }$ R" iA:prevent the pasta from sticking and to minimize foaming action.! N% S) d' N* r: f/ t
防止面条黏合并降低发泡。2 `1 U6 V6 P- g  m8 E
24.Which pasta dish features pine nuts and basil?( j, S& y. c5 k4 n8 D. \2 [
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- ~' w+ a" ?) E8 @7 a5 L8 vA:Pesto.一种绿色的意大利面酱
: e6 s5 R& a9 m9 i9 }  mhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
' e+ Q& y+ b  \) x) I# F下列哪项是一个春天的蔬菜类似于菠菜?8 r1 Z; w" ?4 y8 U& ?2 _3 Y
A:Sorrel. 酢浆草。, C% W, H) _6 `  m* F9 K) B
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?
理袁律师事务所
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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:' m3 H! |1 G1 K3 G; k" O) k' m
哪位厨师最早带来高水准浮夸的美食/ D' a, h( Y9 J2 E8 D1 M
AAntonin Carême 人名 安东尼·卡罗美
1 y& ?( j( p2 p6 _! f. q, l8 b+ _2 {6 Y/ I( r/ h' Q" S# r% ^
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" D% _3 y! V8 j  L6 Z: J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' `  E/ a; b: l) C+ q! M5 S
A:Cast-iron stoves         壁炉
2 g9 \4 J( Y( w" |- khttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:" U% d: y8 i9 f; h* k. Q
法国术语,用来描述roundsman,或摇摆厨师是:1 q" F  s6 K5 {; S$ Y% }
A:Tournant   图尔南
2 |( F. x+ z! Z) {  n5 c' A( j/ A4 W2 b0 W) [  F
29.Another term for the wine steward is:
6 g# }5 e1 q: b) z3 |葡萄酒侍酒师的另一个术语是:; [7 O4 A) J' S
A: Sommelier 侍酒师/ g) ?& \; q4 u9 ~8 d$ i" E# [
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30.Molds, yeasts and fungi are examples of a:  h1 S" T* Z- o7 x) U/ l2 x6 e
霉菌,酵母菌和真菌是一个神马例子7 Z( K! }: A& D
A:Biological hazard 生物危害
/ S( w, a- l% u# X% [4 d- ^/ c/ }: C6 h6 ?3 }" p& Z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) F3 H* Z9 v% h5 a* Q* A
根据加拿大食品检验局,食品的危险温度区在多少之间:0 N! K4 k1 \9 I' f" W
A:40° and 140°F (4–60°C)     4-60度8 v: b6 z5 q3 s1 t
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32.All bacteria need the following for survival:
$ t! P* g5 p, M) r所有细菌生存需要以下哪些内容:- x1 _# {4 h2 A) _) B  E
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- n, f4 Z, e( k8 w6 g9 B
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33.Which of the following correctly represent critical control points in a HACCP system?8 H0 C2 P  f  P- V1 m/ V3 \
以下哪项正确表示了HACCP体系的关键控制点?
, m% K$ ]. s/ \' m; Z8 E; A, D8 pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ @; }- X* [7 @1 h( a% s& i7 @食谱,接收,储存,准备,烹饪,保温,冷却,再加热, z, z! \' o: n. Y7 Z- ?. u  [0 w% i
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34.Which of the following is not an example of a carbohydrate?& z8 o, I3 h; @8 n1 T( q
下列哪一个不是碳水化合物的例子?
2 e5 ~2 z2 ?* SA:Essential nutrients 必需的营养物质
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, q. m2 l4 U9 G* b( ^) r- U' W$ |35.The process by which a liquid fat is made solid is called:! w4 y& t6 w- l, J2 K7 z+ ^5 S
液体脂肪做成固体这个过程叫什么
' @8 E- G/ M) V8 Y% Z2 @! J  wA:Hydrogenation  氢化! K$ ~- G# u  f/ f
* z, ]& l' b+ v1 _" T- A
36.Which of the following is not an example of a fat substitute?
6 A6 D0 t* B/ s- ?下列哪项不是脂肪替代品的一个例子  a2 y+ ]' O0 _5 r
A:Acesulfame K  安赛蜜K表  X0 r& E' A6 B- |- @7 A5 p
# I) t0 c$ k% \% X
37.Health Canada requires that a product labelled "fat free" contain:+ D2 [) \; s$ P. p& c) R+ X
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ H* G( `% l# b5 b5 v& D$ MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  A+ m" H0 f  }4 w, C: U
1 B9 m+ x& W& O& O% M
38.Which of the following is not a problem associated with converting recipes?+ S& W% ?/ {0 ~: l' z& c
下列哪项是不相关联的转换配方问题?
( c% ]- ]% `$ m) q3 G- ^A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
  ^" S! S; j6 `! X" f: A  y$ |从供应商采购的物品的品质或成本叫什么
. Q; m) E8 s! y  q3 \A:As-purchased cost 购买的费用7 a# n! P. Y3 P0 [

6 W0 ~3 F2 n6 g40.The amount of stock necessary to cover operating needs between deliveries is known as:
* @3 }, H+ m3 n! `在新货到来之前用于日常所求的必要库存量叫什么
8 G# T1 n% o; u" r7 ]A:Parstock 基本日常最低库存' l' I5 v) S5 \! _' k4 O5 h5 d
( Y$ [( A' j. T3 }+ j: G
41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 R; z' _* c7 s) C, c下面那个缩写是用来表明正常库存流程?0 ?; k! L9 |5 ]( D2 p( F5 v
A:FIFO=FIRST IN FIRST OUT 先进先出0 b7 ?) S. n' W/ y: [9 [+ X1 C

+ E  a* }1 C/ Q. p7 b42.Which of the following knives is used to turn vegetables?
5 H) p; X3 A8 \7 z下面的那把刀是用来打开蔬菜吗?
2 u! [6 H/ m7 e6 v4 OA:Bird's beak knife   鸟嘴刀$ g8 ?3 I8 U6 @8 ~5 [/ a& N; Z# }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! i: |; n- A" j% _/ z: |  _
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43.What is an instant-read thermometer best used for?' [0 v2 \4 t) e. R& K
即时读温度计最好用于那方面?1 E6 x4 j1 U  f2 H/ O
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 [" j& W4 a. p' i8 h! E
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; i$ C1 \. a9 [9 n7 e5 P, j
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" J9 N$ ]5 n+ d: m2 o4 qA:Cast iron 铸铁
# f% \1 z$ i! b3 `9 o7 u! C' g) ^  M0 i1 r$ B; h$ `" }8 Y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, c0 @0 ~/ g* k1 h; L: v* L哪件装备下面有一个可移动的碗和一个S形叶片?
% Z  j) X- I9 e" WA:Food processor 食品加工机9 k: Z* {; t$ p* j! X
http://www.google.com.hk/search? ... iw=1263&bih=572
4 c, z9 }  O7 w7 t6 r1 l: x  ?0 p! }: [  k6 _% a. V
46.Which of the following is not a rule for knife safety?
" P8 x1 s2 k( q1 O下列哪项不是用刀的安全规则?! A/ G2 B4 z4 `5 G0 E4 h1 [3 o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  @& |& c2 U1 S5 e! I; r, G, B/ E8 a. `& ~5 }( F
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 R7 G# T% W6 r5 i7 q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ |& I& D* w: {9 i
A:RondellES - V' ~% T( M/ q/ x$ ]6 X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% `) Q3 C8 P3 [  U0 `/ x. C5 q
3 t5 C& D( j# W48.Which of the following is a diced cut used to garnish soups?: ~5 Z0 r- s! |2 B& d1 E' w" H
下列哪项是切成小方块用于汤的装饰?$ |6 x* _0 n7 L! V! ?* P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; d. }) [6 j, L" Q  d) b$ z% ?: [! {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ Z. D7 L. W* {  J
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!!——
1 ~: w5 A0 E# @5 e, [. c- R4 z4 VA:Gaufrette
* t- s9 ^6 y" V$ L! x9 K0 Z6 Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 g  [; w. k$ i+ @, ?; ]8 v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  @0 M$ P$ J8 pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 x, R( I0 I: U* z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: D/ K6 ~' T( m6 O$ Q' h
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)% H, l  f- G+ X% T9 |
A:Cilantro 胡荽叶 香菜
; F0 Q, ~2 Q" G4 fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
; T" p- K; S4 h+ A8 o- e# o' q 多香果,  多香果香料是什么# o. a$ V# f, ?: j3 m- H  j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 ~7 w+ _  D6 e- m0 u/ n
A:A dried berry 干浆果
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8 N8 C) {+ o: o/ y, c0 S: B5 {61.Which of the following are used to make a sachet d'épices?
. G0 e. {& x& ?0 R6 `: h下列哪些是用来做香包德épices?
  A: V. e* a! vhttp://www.sachetcatering.com/
+ A7 H" p+ Z, L# B, H- t: WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! R* T8 E; S0 g3 ?8 g
! D9 e* h$ C  ^) Y7 U62.Which of the following condiments are not soy based?
; R) B4 N3 c3 e8 x& }& \2 z下列哪项不是酱油调味品的?
! O6 n  \% U  s6 D4 ?A:Wasabi 日本辣根
7 i- H2 v; v7 W* ~  R3 l9 b9 o7 ^' O: L) v  H) o- K3 H
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 d4 C# d  ^* {8 m% e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:
2 a$ t1 ?/ D( \1 yA:Pasteurization  巴氏杀菌4 I& V4 @) r2 Z) @+ r4 k5 Q
1 |2 `& P& Q& l  v2 Q
64.Which of the following steps is not the correct procedure for whipping egg whites?
5 [2 B/ g. E/ t( i) B下列哪个步骤是不是正确的蛋清搅打程序?
- @$ e6 l8 L+ tA:Allow to rest before use. 允许休息后方可使用。
0 D6 M! o! F* @$ @: n) f; c! |) [/ K+ d# [! B
65.The weight of a large egg is between:一个大鸡蛋重量介于:& u9 ?# D( Y/ s3 F5 w
A:56g and 63g 56克和63克
8 G) A# d; s4 \$ q! i. F$ Q3 o( r' Q5 W9 R: K3 k) t" ]) A
66.Evaporated milk is a concentrated milk that is produced by removing# ^7 p6 ~' F& s
炼乳是一种浓缩牛奶 是去除什么做的
1 r; P. @. n( g' |A:60% of the water 60%的水
2 _$ R3 O0 y' j, V) v
6 X8 H9 A* D( b- z67.A method of cooking that transfers heat through a liquid or gas is:
; g, S5 u8 K# C' K, L# N8 F, y- G一种烹饪方法,通过转移液体或气体是:7 L6 F- N' J. O5 x8 n
A:Convection 对流+ h; e8 k$ A; E; A" \$ W* m  h
% b& L4 s& [6 `  o
68.The cooking of starches is known as  烹调的淀粉被称为/ m* {" J/ g# X! x6 D3 Z
A:Gelatinization 糊化
% U3 w! n9 q& s( d# I8 e3 M0 @$ e( V; B, j' v4 L2 g# l7 M. U* i, }, D
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ a- h8 N, X0 i, j, S. CA:Braising 烤
9 A' Z  k8 ~1 L  M0 p4 H: c( k3 a8 c! h0 H+ H5 B
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:3 G" M* U! V. a  x, X, z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# {; g  g" ]+ w# k
+ L( o: i& [9 k
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
; F& [& F/ p9 f2 R  {2 u9 l, cA:Fumet 原汁1 T, r. t# e2 Q; v# Y
0 h4 r7 L! R8 J
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
8 M% ^4 z! e5 @% ?4 ~4 [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ y: K, C& O8 z  E/ Z6 s. y5 R! R  g; P9 |) q2 {+ {
73.Which of the following is a principle not used in stock making?
7 H5 d8 d: L, Q+ V* j3 \: |下列哪一项不是用于制造高汤(低汤)的原则?
0 [/ w3 Z4 T" K0 e' F1 h! zA:Start the stock in hot water.开始在热水中操作; j$ [3 i3 s8 h. n9 e; I
) z: p0 j7 O/ F8 O3 b# b
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8 n2 o/ @* w/ ]! X( ^
A:Remouillage 法语熬汤* Y: O* l' i: s
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