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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。
( k; `8 n6 d- f/ e2 R; W' A3 |2 \: ]0 z5 j5 a8 ^
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。
& h) S9 L" l" N# P3 [; Z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
理袁律师事务所
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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1 J7 q9 ?6 r" @- a8 p8 \; m
1.Which of the following methods should be used to determine doneness in a New York steak?
: E5 [# f; L* j* ~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)# ^+ Q3 ~/ {1 ^
A: pressure touch. 压力触摸9 Y$ K/ J0 L3 ?
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# c1 z4 b6 D1 Z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
: m1 E& ?3 P3 E, Y$ b- bA: acid  食用酸
6 P9 S9 Q5 T6 g9 \! T3.Vegetables are major sources of which of the following nutrients?7 k  p! v( q$ H
蔬菜中包含的主要营养有哪些+ b, b/ e$ A  P  i. n1 Y. d
A:vitamins and minerals. 维生素和矿物质。# M) N& `# g, A. s. j: |: y6 l& ?
4.Cauliflower is commonly served with/ o& ^( U6 g* T4 @% T* @, d
花椰菜(菜花)最常见和那种酱汁搭配3 s+ k1 E) C, R/ T/ |, r
A:Mornay sauce. 奶油蛋黄沙司
" V' k# \: f& ^- ~6 c0 u5.Which combinations of products are found in pie dough?
# Z+ X+ i. A$ K下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& S& y- L; d, Q( J- I/ o$ j
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 F$ D% _) |( t% b6The French term for mussels is 法国语青口(海红)叫什么  C5 U( l9 _0 X- a; w
A:moules.法语青口,海红2 T1 Y4 B# N9 f1 i; y3 R+ W- Q" i
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
, e3 S* N- E2 q5 Q* a3 `A:faintly fishy. 稍微有点似鱼味1 I0 i' h4 @+ h" p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( h' H6 O* {2 w3 f4 ^
A:2 days. 2天
1 a- Z* c" s) n" r9.What are the principle ingredients in ratatouille? $ Y0 j0 c8 [! B% }% [9 g# g5 d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( g5 H! g% a0 m, j2 Q( F0 h7 E( r
A:Zucchini, eggplant, green peppers, onions and tomatoes
' n: D: h  R# J' _% G: Y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( k7 r9 Q- K1 l, t* A- E+ {' Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! c- G% u; b( I+ s3 x. n" UA:cook food in quantities that will be used up within 20 to 30 minutes.1 l  P  M& i) ]1 C; D  s
大批量烹煮食物要在20到30分钟内
3 d0 j& F: {0 J' y! R; X2 t, P; O11.What person has the authority to issue a Health Permit?/ R  s; b$ j2 y: ?7 w0 j
谁有资格颁发健康证(卫生证)。' f0 Y- p# K* R1 x
A:Medical Health Officer.7 u% d" A8 s& q
医疗卫生官员。9 i2 `% @3 `2 T& j
12.For what period of time is the health permit valid?
6 a& l9 I. F# {2 u! v4 ~% ]健康证的有效时间是多久?
6 t( g& M6 _0 i: M7 E& MA:12 months.12个月
0 {( N2 c( j1 V2 d9 N1 l: k6 B13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 L: D' U. C: Z* m- L" B在食物和饮料准备区,通风系统换气的标准时什么  T; ^7 L  P9 L
A:08 times each hour. 每小时8次
1 b8 F# I* t6 n+ O. u& q7 h. ]14。The minimum temperature for manual dishwashing in the wash sink is8 `9 E; A4 r$ ?; ^
手工洗碗,洗碗池的水温最低多少度?( E. U- W9 D/ z
A:110 degrees F (43 degrees C). 43度$ s8 s% d1 x' J( t
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 J$ N( N8 P# f+ B! p) F. D用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ C: x. M. Q; A0 R0 KA:180 degrees F (82 degrees C).  82度
9 b! T9 e0 p7 e8 U5 U0 y# n' O16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ I) c! b( m4 @5 W$ R用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ Y: N- d; a: f5 }" S9 i
A:en papillote.  法语自己理解
( w! _; d7 }) h0 E( n+ Z/ s17。Wing or Club is considered a$ J2 @% P' @) W. W1 r. T
翼和CLUB 被看做是一种...
! f/ U* Q# d# U/ _' ^! z$ \, }A:Bone- In Cut     带骨切
6 p) B9 j) p6 B' l, G( K7 H18。New York is considered a   纽约牛扒被看做是一种
& W2 G! O/ n5 }2 \6 wA:Boneless Cut     无骨切
: Y+ ^, I3 k, S! L6 I/ ^7 e19.In general, a court bouillon for freshwater fish will contain
. f& @! }$ G1 Z6 B" n8 @4 N, N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* g! Y# h/ p. {" T2 }
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' {, [" X' V- h8 I' X3 m: k0 v) j和做海水鱼同样数量的调味料和香料! _, D& Y+ ^8 e) Q9 o
20.Anise is very similar in flavor and appearance to4 |5 f2 a- \1 h, R4 [2 P7 }
八角和下面的那种原料有相同的味道. W5 i( z* Q' h* I7 Y' Z
A:fennel  茴香* Z" b4 b& x3 s/ j4 N
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 q: [0 w. P$ u2 ]" ~下面那种原料更像大葱且有平面的叶子" `8 s' Z% a6 H% H
A LEEKS  似蒜葱 (这边人叫京葱)
5 W5 R* L+ z0 b* `* t22.Which of the following cutting shapes refers to a small dice
, l) d8 ~6 w8 V7 x$ |6 c1 m下面那种刀切形状指的是很小的粒(末)6 H! k9 a. [2 S7 x/ f1 i& D
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 j; I: d/ `5 A' K23.Oil is added to the water for boiling pasta in order to
6 w" O0 D5 u. b4 E向煮沸的pasta (意大利空心粉 )中加油是为了
$ X  t' V: B/ t& A- e4 K0 c4 J& OA:prevent the pasta from sticking and to minimize foaming action.. T8 o  z' W& t; i6 t
防止面条黏合并降低发泡。1 ^7 t5 E2 K- c+ r; s. Q: a
24.Which pasta dish features pine nuts and basil?# b0 b; u; y. u
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# Z; H% K! O+ TA:Pesto.一种绿色的意大利面酱
" R0 b+ u' e& D& O, m4 ~1 |http://www.tianya.cn/techforum/content/96/563836.shtml3 _5 i. @5 I) A: o9 ?0 n2 u4 u
  _! A: X, s5 p
25.Which of the following is a spring vegetable similar to spinach?
( ?. v2 m2 X0 s3 M$ J( N$ z, c下列哪项是一个春天的蔬菜类似于菠菜?
- |; K: e; ?1 V7 V7 BA:Sorrel. 酢浆草。
& s. j5 n, u0 M+ Q, ]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?
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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:- A2 U) f2 S7 n
哪位厨师最早带来高水准浮夸的美食) x& n  k  q( o3 `5 [
AAntonin 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:8 L% k( @, _& m5 t9 q2 c
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 \0 T0 O" {6 V  Y+ V& F
A:Cast-iron stoves         壁炉+ X5 L6 x- L, m4 ^8 m9 N
http://www.usstove.com/products.php?id=6# J& y# X/ A* w. V) Y/ u. e0 A0 G

8 c% F, h; l/ Y& A' b28.The French term used to describe the roundsman, or swing cook, is:
9 w4 X5 ]( D( r3 Y& j( `2 t法国术语,用来描述roundsman,或摇摆厨师是:
0 s. A  b3 p3 ]+ o6 @+ tA:Tournant   图尔南
5 Y; w  _# f. o$ z; r  s3 B# q& y. F# Q, }
29.Another term for the wine steward is:: \* V  w# O; ]3 L8 w" ^/ X& H
葡萄酒侍酒师的另一个术语是:
* ?* S8 N8 f. q5 R) R5 h& f  KA: Sommelier 侍酒师0 e' |0 F! [3 R0 n& E7 ]( W4 p5 F

( Z% `1 a3 y. z5 |4 _6 O30.Molds, yeasts and fungi are examples of a:
! M" }5 N" Y8 o# P5 K, i7 X霉菌,酵母菌和真菌是一个神马例子, L" \4 ^& U0 G! ^! S
A:Biological hazard 生物危害
0 q; Q$ p1 g/ q" m2 R6 h! v/ b) ?
( w1 N4 h+ y5 b3 r+ X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ Q: P% v2 J* V+ N7 F, O* k根据加拿大食品检验局,食品的危险温度区在多少之间:
8 k+ k; A: Y: Y! b, a: B! t. j! LA:40° and 140°F (4–60°C)     4-60度
* Y5 x, ^4 l6 H5 Y
/ \- e  a0 r+ e3 c% g32.All bacteria need the following for survival:# S# A4 @+ H8 a2 J+ O% `! C
所有细菌生存需要以下哪些内容:, G; C- ~& P  L1 h0 l( P
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
% R0 l+ C+ a, |" m
, [2 M- Y8 ~3 v! U# J* n& P33.Which of the following correctly represent critical control points in a HACCP system?
3 @& ^2 l* t7 G% _: z& T以下哪项正确表示了HACCP体系的关键控制点?
2 S: W4 v! ~& s  z$ ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) j0 |5 h- [* A, [, ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# @  U9 S" h2 u& u- a/ B; ~! v! x) x/ q& _3 D! u
34.Which of the following is not an example of a carbohydrate?( Q8 {0 e6 D% i) f2 `5 T. a* R" s
下列哪一个不是碳水化合物的例子?
# m! e1 s, u1 _$ `8 g# zA:Essential nutrients 必需的营养物质
$ j) N9 @0 K- S! c0 M+ O! M/ _# A+ Y' C. F. r/ L' b# Z1 H; a& X" n* `7 T
35.The process by which a liquid fat is made solid is called:, U; Y9 i& d& B
液体脂肪做成固体这个过程叫什么" r1 x& H/ P2 Z# M. L& y7 b2 H
A:Hydrogenation  氢化
' z. A3 `& e, K5 |+ N4 }7 s- K2 U4 X! \3 M
36.Which of the following is not an example of a fat substitute?
  q. N  K* w6 c  n8 m; i) ~下列哪项不是脂肪替代品的一个例子; j# M" m& J9 w, S; E5 O4 ~
A:Acesulfame K  安赛蜜K表
% ]4 j! N) L8 y& _. x  m2 p9 {$ B3 u* k5 C! c3 |$ _7 A# N' w3 r- {
37.Health Canada requires that a product labelled "fat free" contain:  S" m6 P. {: H$ w) r* I8 ?. l" h" R
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 u; h, J! z5 Z8 OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. E/ y) ]" K% S' n5 p
- K  f& s8 d' h2 P38.Which of the following is not a problem associated with converting recipes?8 _1 p4 c- p2 e8 D: Y
下列哪项是不相关联的转换配方问题?
$ ~2 ?& X5 \* I3 Y7 F  s; zA:Unit cost 单位成本
/ R$ C) z/ W# I/ _0 h
9 m+ ^: P2 A& D0 N- I! T, n39.The condition or cost of an item as it is purchased from the supplier is called:
5 E! |- k# ]* C从供应商采购的物品的品质或成本叫什么
1 X, ?+ f5 F! N4 }$ w# B. sA:As-purchased cost 购买的费用7 s/ e0 j, A" _
& `! [3 J- j$ Z$ g" L' V/ t
40.The amount of stock necessary to cover operating needs between deliveries is known as:# H! t8 N, S; L! b  u8 I" u
在新货到来之前用于日常所求的必要库存量叫什么" s% X* ~! B. [
A:Parstock 基本日常最低库存
2 c# z3 l, _- M% r! P5 q: J4 x7 @  p; w
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 ~, X2 T# G' p4 e" J; r
下面那个缩写是用来表明正常库存流程?
& d: S7 q: t" z% u% {3 _, i; HA:FIFO=FIRST IN FIRST OUT 先进先出5 S! u9 z* H, x
4 i/ F- [2 }: D) I- B/ j
42.Which of the following knives is used to turn vegetables?
" Z% I# `+ v& R/ i" v. [/ [6 [下面的那把刀是用来打开蔬菜吗?; s1 s8 Y% o! }( s$ y- q* {; N
A:Bird's beak knife   鸟嘴刀
, M  L  G: _5 t! B$ u8 ~. Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- z. V' J. o+ E, j# h# n5 l- }0 _# {9 h4 ~) o% S" X: _8 l# |3 U
43.What is an instant-read thermometer best used for?
# k6 Q) y6 a& i( W即时读温度计最好用于那方面?* h9 m) m7 N- a& j. P! P
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 v" ~8 m. T, D* r# O7 e7 r
* N, a! w- n% X9 \* A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" W! ]1 t4 B) i9 n
下列哪些金属材料受热均匀,通常用在铁板而且非常重% K) p7 g. e7 g9 D& r# |# ?5 ?
A:Cast iron 铸铁
  B" q6 U, d" F' f. b9 b# Z8 _. v1 v
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' }, G8 P3 \# r8 a1 S
哪件装备下面有一个可移动的碗和一个S形叶片?: O  [4 x. H4 t& t5 @" a  ]9 t
A:Food processor 食品加工机) X2 \3 C$ S: U1 V9 }/ ^# x
http://www.google.com.hk/search? ... iw=1263&bih=572- H' G4 [0 g# x2 i) ?4 G+ p2 K

5 D* ?. `4 Q! o' O, `. V2 l46.Which of the following is not a rule for knife safety?' B) r/ ^6 X8 {5 i0 n
下列哪项不是用刀的安全规则?( w& A) j* x; e/ M/ L3 v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% i1 V2 H9 T4 K5 O9 n/ c8 ~
+ ?# R0 ^8 g# K( k, M7 S
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) S: `5 |# Y3 l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% D& @' C' _4 X; J0 T, Q, MA:RondellES 5 z2 a8 B8 }& ?! Q. X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: G+ `, R( N# L/ N+ z. a

. n1 k) F7 A& a. R: t5 g. ~1 w8 z48.Which of the following is a diced cut used to garnish soups?( b" O" ^- R3 Y/ i, }8 ~
下列哪项是切成小方块用于汤的装饰?3 m+ n  O2 e) [: L7 @+ k
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: [1 N# U/ r! b) W9 `$ J  e( c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* e0 M3 k" L( f% G9 f' ?2 R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!!——
* I+ k6 a! V; f1 l0 k4 B* tA:Gaufrette
! V, ]( C! f' e4 ]4 j0 G% F: C" `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# s8 ?  j- q" e; Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. t0 a( K8 L# x4 g0 U! E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 ~+ c, J% P  n: W. n5 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)
" C  _4 D* h3 w8 s: NA:Cilantro 胡荽叶 香菜6 @, y  Z6 w9 |! X' U* S1 X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* {# r; z1 I- f

$ P: F' h6 F5 _* L: k2 l6 e60.Allspice is made from:
' P$ N' z# R! b0 h* R- e 多香果,  多香果香料是什么* [/ Q( W. z4 r8 M) m! c: \1 D% J
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. \/ f0 o% }/ K0 Z2 ?0 [4 r
A:A dried berry 干浆果( c9 t/ d- J! o  _- p1 n+ q
' O+ z2 {! H% X4 N/ y
61.Which of the following are used to make a sachet d'épices?
$ q1 h' W4 g" s8 E下列哪些是用来做香包德épices?# f  @( y+ O& P6 U
http://www.sachetcatering.com/
* b1 q) U8 I/ k# h& ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 E9 U+ Y7 Q+ \4 D7 z0 q
2 n  Z7 T& \- [5 ?* m( M62.Which of the following condiments are not soy based?
& U" N5 x  w2 n. M下列哪项不是酱油调味品的?5 X) s- N+ Q  u9 A! [
A:Wasabi 日本辣根  t, W0 u- O9 M+ i" C7 p

8 Y: m9 G. L1 Q# r( O  V& a; L6 P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: j/ r+ ~2 o' A( B- [
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( C) d& B/ g& H9 v
A:Pasteurization  巴氏杀菌
' \. G4 \3 s7 J  J, N
# k2 ?! b' Z2 v' n9 S% r% v64.Which of the following steps is not the correct procedure for whipping egg whites?
9 S! r" m% {0 w/ T+ \* d( M下列哪个步骤是不是正确的蛋清搅打程序?
( l; E* O& U( O' Z& N6 G; ^A:Allow to rest before use. 允许休息后方可使用。2 w& s9 C7 `" D; f
0 E" L. e& ^5 b" [& d! D
65.The weight of a large egg is between:一个大鸡蛋重量介于:" f1 L4 {* ^' V" `$ U5 a
A:56g and 63g 56克和63克
$ y1 I7 a; s1 [; i8 R; w/ m4 C% e. h7 r$ `! R6 S
66.Evaporated milk is a concentrated milk that is produced by removing
; a/ ^$ A, j1 v炼乳是一种浓缩牛奶 是去除什么做的' j+ }# R9 g$ R+ m
A:60% of the water 60%的水) N; Q# L# C. O" L3 |' X

' Y+ {5 H6 s! R. h' H67.A method of cooking that transfers heat through a liquid or gas is:: |2 g( O" ^- w- [3 n
一种烹饪方法,通过转移液体或气体是:
* ~- \0 n" K! kA:Convection 对流
2 S0 s! q  I& k* |# b% d: F5 C8 t+ f. r8 f4 G( ]1 X
68.The cooking of starches is known as  烹调的淀粉被称为8 x  D3 A( T, H9 I. ?; E1 a
A:Gelatinization 糊化
2 ?0 x1 ?: v! ?0 s  u; i' P* U; ~, g% s' U8 N
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, I2 n3 ^8 t8 y# e6 X  A* V. i
A:Braising 烤. n' u% O- W' S- q
7 Y4 a* Z( H5 N
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:; H" Q9 ~  B: w$ m3 }. k
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; U5 v! O2 J' w( L3 H0 @' g0 w$ y+ [8 n- w" x. \5 B
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
$ m" Q/ Z; L0 ~" RA:Fumet 原汁# r- n& h# L7 r& W- |& s

% w: K4 Y. }, J* P. n& c' O72.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
/ x$ K: s; c  w6 lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 i0 L. ?* q9 `9 @; P! b

% n6 g; e+ G6 A0 O' g73.Which of the following is a principle not used in stock making?' g/ v! K+ {0 {* E
下列哪一项不是用于制造高汤(低汤)的原则?
0 ]+ y8 E6 I3 T9 Y$ s2 AA:Start the stock in hot water.开始在热水中操作: h* I; H3 n. K- }8 Q- j

4 Q7 _3 p" I) {! j74.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4 |$ E6 N6 ]% n. n
A:Remouillage 法语熬汤
; g7 S2 r9 s, y- P9 ehttp://www.haibao.cn/blog/post/176242.htm
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