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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。% R# G) ]! V" l0 U. F8 @
3 F! j4 q, I- T, @7 f3 F0 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。# l1 e0 x  j, H. h2 f8 u
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
9 ?) v; \  \) W% H1.Which of the following methods should be used to determine doneness in a New York steak?
3 [) v; s. ?2 M9 ]% Y  K" v5 Q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)
, T7 @5 `  v- n, V+ n: aA: pressure touch. 压力触摸
" N3 p$ k$ J- g) y% H7 a3 b" g2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, ]- _' }& A* F) Y/ z0 ^- w
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$ a. T# x$ ]/ K* {  H- U
A: acid  食用酸
; I6 S3 F5 P7 E& h+ s# X1 c& D3.Vegetables are major sources of which of the following nutrients?7 ~; f2 d0 _" B) Y( C5 w
蔬菜中包含的主要营养有哪些
8 V1 J' {$ ^$ j4 F# _A:vitamins and minerals. 维生素和矿物质。
* a  q1 P6 Z- R4.Cauliflower is commonly served with' Q5 X, A3 L! R% W. Z
花椰菜(菜花)最常见和那种酱汁搭配
9 r5 [0 x( {. s0 i1 S8 F9 |A:Mornay sauce. 奶油蛋黄沙司) ]; `0 Q7 o* w9 g, L- H
5.Which combinations of products are found in pie dough?
2 H# v4 Y, z4 G9 F( f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); F2 v8 i7 f9 c
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 Z* _" A9 Q, P: K* ^( U6The French term for mussels is 法国语青口(海红)叫什么7 Y' G, p4 k9 i# r; t  A/ ~
A:moules.法语青口,海红
' H1 a  L4 ?+ |4 k, u) P  Q' E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 A( ^6 T) k; I4 ^
A:faintly fishy. 稍微有点似鱼味
4 |; }% h& i+ r' m$ J3 ^0 C  ]8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 e2 ?1 K% X3 W' @' wA:2 days. 2天6 X/ t0 l" d% ]7 H
9.What are the principle ingredients in ratatouille? : R( M/ E5 O' _% e( \+ P2 p, h
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 P3 V1 @2 s& c. I" B
A:Zucchini, eggplant, green peppers, onions and tomatoes1 ?6 {5 \% H; s- u! x8 p
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- r1 m9 l: B6 J3 g* c& I
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; }2 a* \, V+ `# [6 JA:cook food in quantities that will be used up within 20 to 30 minutes.
+ }: m+ v4 _8 @8 q. o/ M大批量烹煮食物要在20到30分钟内$ l8 n- v! i& M  [- O
11.What person has the authority to issue a Health Permit?5 a* L$ w) Y0 p5 x% p4 U( D
谁有资格颁发健康证(卫生证)。6 A; H* H# l4 n2 @8 S% ~) \
A:Medical Health Officer.. v0 B' S& S" w" J) a( J
医疗卫生官员。' a! O- n  k% c
12.For what period of time is the health permit valid?$ ~$ b& V4 |& [+ c
健康证的有效时间是多久?
1 R: c4 w2 ~  k. W  qA:12 months.12个月" z. d! o% h5 T& W' \* ?2 \
13.In the area where food and drink is prepared, the ventilation system must be able to change the air$ z5 W2 D8 e* v' ^9 Q1 ^4 }
在食物和饮料准备区,通风系统换气的标准时什么3 I8 l2 u; [! v/ v
A:08 times each hour. 每小时8次
  E" k& u: ]% R# G14。The minimum temperature for manual dishwashing in the wash sink is
# Q! a' `  r1 _9 q, V- j手工洗碗,洗碗池的水温最低多少度?
: ?6 o$ |) ]& g1 K$ Z$ KA:110 degrees F (43 degrees C). 43度
- X: c8 n3 ~  ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; I+ B: h3 T2 ?, p9 o& l' [& m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 B4 I$ s4 Z5 |+ f" \
A:180 degrees F (82 degrees C).  82度
& L+ W( b+ {3 g" \16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  a, ]- i  l6 F! u7 Z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 M/ ?8 U$ H. b) W/ `
A:en papillote.  法语自己理解
. U/ N2 ^( Q- x0 c$ H# I# [9 ^+ N; W' \3 ^17。Wing or Club is considered a
4 q. E* A  g# v9 N翼和CLUB 被看做是一种...
7 V8 H/ V! a! @- sA:Bone- In Cut     带骨切2 v, c0 j) a* _
18。New York is considered a   纽约牛扒被看做是一种1 S+ z% q( N- T9 u7 C/ T
A:Boneless Cut     无骨切5 u0 q- ], d8 U; v
19.In general, a court bouillon for freshwater fish will contain
! F6 `, R' e" P, ]! j2 B3 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
0 r0 p( B0 u' t$ V% L  I/ S  fA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 j2 P0 ?) [& l- E) u( e+ s和做海水鱼同样数量的调味料和香料
- V( I1 d* e: K0 O8 E, R20.Anise is very similar in flavor and appearance to
$ }7 w- ~3 p0 N; i% O! G( Q$ r+ S# f八角和下面的那种原料有相同的味道9 ^' f$ {# \* F. V
A:fennel  茴香/ R* }- V) [7 @, o1 u0 k) H  E
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' B9 A3 o  O" T1 S, y; h5 {
下面那种原料更像大葱且有平面的叶子$ j7 v& a; ^# D. q6 U9 j) j
A LEEKS  似蒜葱 (这边人叫京葱)
+ {/ b6 C5 c$ a" c/ ?22.Which of the following cutting shapes refers to a small dice6 S* J$ y: H2 a8 Q1 e9 K
下面那种刀切形状指的是很小的粒(末)" D; |% c% C' \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ ?! m0 I6 E, f7 \% V23.Oil is added to the water for boiling pasta in order to$ J: |$ S% D( T6 Z" e1 E
向煮沸的pasta (意大利空心粉 )中加油是为了
5 u* @% v1 g- ~9 \- ~A:prevent the pasta from sticking and to minimize foaming action./ V1 w/ J) t! E; s, c5 w
防止面条黏合并降低发泡。* P5 _, Z! z' O8 |- p$ y3 B8 N
24.Which pasta dish features pine nuts and basil?
: {4 N- \; p3 v+ z: X# M" L3 b# u" ^% s下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* k9 b$ l8 Y0 _3 L
A:Pesto.一种绿色的意大利面酱 " z' z! U! k% {) ~* Y
http://www.tianya.cn/techforum/content/96/563836.shtml3 q0 c9 Y2 U% l# \6 X
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25.Which of the following is a spring vegetable similar to spinach?
) a' ?4 R% h3 F1 _5 t) b7 `下列哪项是一个春天的蔬菜类似于菠菜?+ C9 A3 z$ f$ x% g
A:Sorrel. 酢浆草。2 W; Q: J4 T7 i) v
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:
1 H6 G6 R& v* M3 Q: x0 K哪位厨师最早带来高水准浮夸的美食
) G4 l# ]- ~  Y3 S  h" JAAntonin Carême 人名 安东尼·卡罗美
. M$ ^: Q9 m4 u4 Z" L
) C7 {: c* v, u; l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ N: w9 j4 D# e4 E4 ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ @! P& _4 G* YA:Cast-iron stoves         壁炉
& A- r4 Z( G% y, p' P1 n7 ihttp://www.usstove.com/products.php?id=6& p9 n0 w! h+ N* y9 m

6 t  O+ j* i  s$ |28.The French term used to describe the roundsman, or swing cook, is:
% |/ ^* L: w1 K+ a法国术语,用来描述roundsman,或摇摆厨师是:
  z7 L7 m# q* ?% V+ Y7 _A:Tournant   图尔南
) |$ ]* o4 z/ t
  w# }" q4 H: o7 n! g+ {' t29.Another term for the wine steward is:
) F% t$ P. \, l+ a葡萄酒侍酒师的另一个术语是:
7 \- N6 e9 Y0 r* s( R8 LA: Sommelier 侍酒师
* ^4 b+ Y7 |3 I; U
6 C0 e; ?0 F$ m9 y$ O4 _3 Q0 R# A30.Molds, yeasts and fungi are examples of a:5 s* i: U" |, Q
霉菌,酵母菌和真菌是一个神马例子. [+ G/ G  v/ L; y# P8 a
A:Biological hazard 生物危害% V$ r" b) ?* a8 {# Q9 U
6 X: E. S) T8 @& m
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) t& ~" t  t& T
根据加拿大食品检验局,食品的危险温度区在多少之间:
  Y) q; Y- r. i4 B: V- j# |* E$ m4 i7 e& \A:40° and 140°F (4–60°C)     4-60度
4 Q7 m! K- y0 ?% N( ~2 j( q: Y" s) h9 l1 R- }
32.All bacteria need the following for survival:. v% ?% j. U$ V( H
所有细菌生存需要以下哪些内容:
6 e. }. Q6 s% wA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" D& D2 Y$ g( v

) d& X( f/ B) d1 ?4 `9 T% ?9 O: B33.Which of the following correctly represent critical control points in a HACCP system?2 `3 C9 j& a- U! j" O
以下哪项正确表示了HACCP体系的关键控制点?
- H, g( @; Z/ c; o4 Y) t! O( Y9 DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: t% [5 ]! h* {& b" y3 A0 i食谱,接收,储存,准备,烹饪,保温,冷却,再加热% u. k( q' [9 M) H* G, T
5 g) O% c: D1 ]" R2 y1 J+ c: r
34.Which of the following is not an example of a carbohydrate?
' v: o: [8 J" M6 y下列哪一个不是碳水化合物的例子?
3 s$ \$ G) O. M# y% Q7 g6 e& sA:Essential nutrients 必需的营养物质
9 C; x; [) P) w* G3 ]) n9 ~) M2 z7 `1 _. z: u
35.The process by which a liquid fat is made solid is called:
; F$ o. d. a0 [液体脂肪做成固体这个过程叫什么
! R: n  K8 W% S8 F  s7 PA:Hydrogenation  氢化6 W- f5 g7 U6 D( t; X3 ~+ w- r' i

" J, Q4 j" s* z* k. c36.Which of the following is not an example of a fat substitute?$ I9 r/ s/ L5 L2 y- B7 r/ }
下列哪项不是脂肪替代品的一个例子
& D+ m7 T; ?5 S$ }5 u1 N/ yA:Acesulfame K  安赛蜜K表
$ C( U5 W4 c4 W9 H6 _1 I. _, H0 U0 W# v5 U1 O- ~$ M
37.Health Canada requires that a product labelled "fat free" contain:/ u. c" ~1 X  L2 m) g
加拿大卫生部要求的产品标有“不含脂肪“包括:, h. n" d( |. F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' L( b& ~/ S7 d2 ^" Y# w% `0 Y5 ?
38.Which of the following is not a problem associated with converting recipes?6 @7 f' `/ w1 ^
下列哪项是不相关联的转换配方问题?
6 y  E7 D" G* G0 m( E" K* QA:Unit cost 单位成本
' p/ c/ C) I- R$ T& u' N0 \4 s" G& e0 q' |! U% B9 d2 g
39.The condition or cost of an item as it is purchased from the supplier is called:/ ?0 r' b" U7 I' i2 |
从供应商采购的物品的品质或成本叫什么8 Z8 E, ^* H1 D" m: T
A:As-purchased cost 购买的费用
" b$ m2 |6 ?: S3 @* ]+ u) S0 _/ H
; s2 k/ b9 B! x2 F0 r: z  j40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 O  p2 u+ r  P6 Z1 o! r4 w在新货到来之前用于日常所求的必要库存量叫什么
& m4 g/ B3 H( j3 Z9 VA:Parstock 基本日常最低库存( O  M* r5 a0 M9 `! ]

7 u+ C- c5 u- I5 u41.Which of the following abbreviations is used to describe the proper rotation of stock?" [# H2 ?% O+ J! d( c+ `
下面那个缩写是用来表明正常库存流程?
7 x) o; _+ M1 x$ x( TA:FIFO=FIRST IN FIRST OUT 先进先出
  l& ?' O/ X4 X% y" h$ o( _
. J& |4 y1 m1 h3 y3 s42.Which of the following knives is used to turn vegetables?6 O7 Y# A0 c' f2 l# u
下面的那把刀是用来打开蔬菜吗?! W7 v1 D2 d; F$ ~- V+ E  x
A:Bird's beak knife   鸟嘴刀
7 L" {$ p! }: E. P% ]5 \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  @4 X- }7 L, \  L9 X) f& a( r' y' C& s: U8 O9 y! X2 ~" k# _- g
43.What is an instant-read thermometer best used for?  B- K& a: y5 \3 D+ b6 O- T
即时读温度计最好用于那方面?; y7 U% _9 f/ h( G- u0 ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 [! b7 p* Z6 j$ m$ n
# x  X8 I8 V- F: y5 |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( w: N( J) T7 b7 M下列哪些金属材料受热均匀,通常用在铁板而且非常重6 J/ a% P- u( d# |& N) l- I' _9 m
A:Cast iron 铸铁' E" j8 M1 K" w" b" n

. N" n1 w0 a& P: y6 P- }8 M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* r  F3 j& ^. C* H$ B- u
哪件装备下面有一个可移动的碗和一个S形叶片?
4 `" i1 P* h. j$ ^+ u6 R& f6 z$ XA:Food processor 食品加工机
* x  E; T* F7 ^http://www.google.com.hk/search? ... iw=1263&bih=572  a9 j! }3 w0 R( \8 g0 }& U
4 w9 D) l" U2 H; u2 K5 F
46.Which of the following is not a rule for knife safety?
# `3 n, |  m0 \8 }9 P& \# |下列哪项不是用刀的安全规则?
2 Z! ~* ^7 R, ?  O  m/ E, b  AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) r: y! k! T0 ^7 ?: f' `# _
% S" P: \4 H2 o9 [% n3 r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ D+ c' O- N1 L* S: M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 g3 h% k8 I3 X3 p3 o  C
A:RondellES
: y1 z  R( v0 a( chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* H" K4 e( r* i" v# S. i+ E3 V
" w. r2 U* P8 A: c48.Which of the following is a diced cut used to garnish soups?
& m: s" e# b8 ~6 b1 ^9 f/ _0 B4 d& L3 R下列哪项是切成小方块用于汤的装饰?
- ]  ~0 C$ x5 x& L7 nA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: d2 s. S2 r! i9 ]+ W% p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ g& v) P2 c5 d3 i. W3 [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!!——
6 o+ }0 n9 b0 d; D0 O5 w/ uA:Gaufrette
2 i5 e) M- l' u# N; }3 Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 S% R. P1 M" ?0 D: kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. T  u5 D0 X3 K, |2 {6 Z7 G) E- QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 n' [! x( P6 G. h/ x) E& H; f* o$ O! `# |! [% z  V& h) }3 P
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: U6 X( U* P1 g: 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)! B/ n* n! z( t" {8 y" T
A:Cilantro 胡荽叶 香菜, x3 Z  o, ]# a( U+ J/ O$ W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: B( B: ^8 \+ k5 S) a2 M8 R
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60.Allspice is made from:$ j; S  u* G) P  v- n& l
多香果,  多香果香料是什么
/ o  s! u* }9 [8 a! v, Q' _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  V8 Z: k3 ?1 f6 ^6 e
A:A dried berry 干浆果: }& F, N# S4 m# K
$ y% Z" Z% M, q& g7 k8 j! C$ P# z4 y7 s# R
61.Which of the following are used to make a sachet d'épices?' s" S4 y8 p: V  T, v/ f3 t
下列哪些是用来做香包德épices?
$ E( |8 }; R8 A. h- c0 j# G. b' H1 yhttp://www.sachetcatering.com/- y- J  Z" S9 P0 f1 w7 R  q: M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 B# k0 h, x/ x# ^- }) Y! \

3 @- m1 p  a4 u, P/ C+ d62.Which of the following condiments are not soy based?1 x: U& p/ d/ S- {
下列哪项不是酱油调味品的?
0 U0 h. Z) z+ X  vA:Wasabi 日本辣根  y1 g: z2 F3 {- j  C* ~+ f' g
9 y% z% c1 B" i' C. x: D( P! |
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 c2 a4 A. Q! c% n+ ]  J* @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:
$ {9 T6 N  Q  O3 U) mA:Pasteurization  巴氏杀菌
0 h+ W& [% w$ r- m6 f
/ B' X7 ~: W2 J1 S  b( m3 b, e64.Which of the following steps is not the correct procedure for whipping egg whites?
  B& d9 N3 O% W% _下列哪个步骤是不是正确的蛋清搅打程序?
3 y% ^* L3 \" lA:Allow to rest before use. 允许休息后方可使用。- a& W, i9 A" \) i

% M3 |# Y2 U* H: v% a/ @65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 C+ _) I- W$ IA:56g and 63g 56克和63克* K' B) i' G4 j3 h' N- o

( R  v' D$ W  F. v66.Evaporated milk is a concentrated milk that is produced by removing
$ D+ B$ `' p5 _* @5 U9 `炼乳是一种浓缩牛奶 是去除什么做的& h) ^/ C% a2 k: x' `4 i6 @4 z! Y
A:60% of the water 60%的水% w+ \% U8 p& L1 E
' t8 H% |) j' y4 A( L4 t( T
67.A method of cooking that transfers heat through a liquid or gas is:) e! f4 Q* F6 J1 b- F; o! v7 M
一种烹饪方法,通过转移液体或气体是:3 S8 g% q% ~( K1 d. {* o  ]2 _$ \
A:Convection 对流
4 X4 x: H; p+ R
" k- B, ]) G0 L* S! u' _68.The cooking of starches is known as  烹调的淀粉被称为
& Y# v: [, W1 U- n, Y$ X5 IA:Gelatinization 糊化+ E1 D; a$ @  Q, d" E# g2 s

! s( b) j. o( [+ n4 I2 a, X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* A4 I# G* x! s  l; ~& ~A:Braising 烤
1 S, R' P# h5 Q4 c: p+ `- e7 w  `3 }" L1 P0 T" B2 z! r/ D
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:
0 `! ]& v3 S% b' X) U- CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ S5 P  ^; f) E; d: Y
' c  [; T. ?' a9 O% @& ^: {7 u
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, c  [. V& x' u5 q5 h- p
A:Fumet 原汁
  _, v/ @4 {  X! i6 l8 |
8 d. `2 N9 r/ q6 g+ s! X72.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* V& F  E% X2 _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' B$ L7 g, _! [# ^7 Q
! M' J# I+ J/ [
73.Which of the following is a principle not used in stock making?
5 f, R9 K; ^8 @下列哪一项不是用于制造高汤(低汤)的原则?
2 _0 y, ?6 ^, V9 }A:Start the stock in hot water.开始在热水中操作
+ U% u9 O* {6 G3 S5 h+ H/ g6 i) }# A8 ^; T
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9 Q# d& @9 Z, i3 X; X* [8 c
A:Remouillage 法语熬汤6 c( N& h- O. g- c  S: y2 o; ~4 b
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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