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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。) Y7 H/ l* X- a$ F6 v- w
$ C( @% e% d; ~6 J$ b) 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。
/ X5 f' o  ]7 n" ?另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
  F6 l* ^+ c) I- b1.Which of the following methods should be used to determine doneness in a New York steak?
: W2 K7 ~0 W( H0 H: u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)
3 E1 V/ n* C; AA: pressure touch. 压力触摸: m- _/ o# J* C; ~: y# }2 Q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 |3 [" f4 }5 W4 |" \* {* ~6 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& E% v% g# a/ r% w$ X9 x5 I+ i& @
A: acid  食用酸: u: W/ z* [' I( Q  ^: i0 T: _% J2 n
3.Vegetables are major sources of which of the following nutrients?: C: m4 ]+ E( h" t1 s0 O+ ^) V3 p
蔬菜中包含的主要营养有哪些( z* W  V" @0 S+ J5 q* x) {
A:vitamins and minerals. 维生素和矿物质。5 b4 P+ u1 f0 `+ e9 ^0 \
4.Cauliflower is commonly served with
6 x, t) C0 z2 ^! w6 Z: [- M花椰菜(菜花)最常见和那种酱汁搭配
" [9 c  _0 _8 w) X/ v$ k7 UA:Mornay sauce. 奶油蛋黄沙司/ i+ K; o% C  Z  Z; r1 X
5.Which combinations of products are found in pie dough?" v9 L" j% [( n6 `& C9 a6 u5 [# M
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" a0 w/ L0 M' q( x% Y. F. cA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 ^; o( N4 V2 U# [  H6The French term for mussels is 法国语青口(海红)叫什么7 `; u  Y; d* d2 [  D* N
A:moules.法语青口,海红" k( {- Z3 l5 n$ p
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% g8 [6 [& L  E8 E- J
A:faintly fishy. 稍微有点似鱼味
1 F0 k- g; T; J, J* K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. K  @- Q' R& o0 Y* a" e: OA:2 days. 2天
2 z) D4 n% \+ ?/ m9.What are the principle ingredients in ratatouille? 6 W: E) k/ s0 F- l
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 E3 t0 b  x) E' D. t  j. K# @A:Zucchini, eggplant, green peppers, onions and tomatoes
' E6 G$ l) p! ?' O8 ]) p% I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 G& |) G' V9 L, I: x
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ j5 j% J& w2 C6 k' JA:cook food in quantities that will be used up within 20 to 30 minutes.- a' u8 r2 L$ ]
大批量烹煮食物要在20到30分钟内. L7 V+ E3 l. D* Y+ W* y; J  o
11.What person has the authority to issue a Health Permit?
9 W6 J8 V2 `1 Q* V) q* q谁有资格颁发健康证(卫生证)。
# G7 b/ j+ t( ]& q# Z* a4 dA:Medical Health Officer./ `$ k. D8 D& |! h" H
医疗卫生官员。
7 o+ O5 O  _, G* m( [12.For what period of time is the health permit valid?
7 G; Q4 ]" \: W$ {$ W  w健康证的有效时间是多久?( P: R: q! B$ e6 E5 [
A:12 months.12个月
" c6 u8 w; Q4 t# y/ w4 n13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; y. }+ `1 f' o  K在食物和饮料准备区,通风系统换气的标准时什么
, r0 x1 B; e& TA:08 times each hour. 每小时8次
5 c( B  G* m# g14。The minimum temperature for manual dishwashing in the wash sink is4 T' Z) d4 j6 }4 p. ^
手工洗碗,洗碗池的水温最低多少度?5 S4 d' p  i2 N
A:110 degrees F (43 degrees C). 43度
5 F: T% ?! G- q. e3 F- F$ c15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# a! M8 A. c4 |8 E" m& T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 E! z% }$ q" `3 p
A:180 degrees F (82 degrees C).  82度( O" r9 Z4 n7 ~, k5 N  i8 p, k# T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# y8 L7 [' T4 D. g. z( ^; ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 Q) |: [0 U4 B$ x8 U$ c# h/ L
A:en papillote.  法语自己理解3 P. b0 }7 Q) t2 E
17。Wing or Club is considered a
4 ~6 c5 J! M; g( ?9 i, L* i翼和CLUB 被看做是一种...
& p9 F7 J$ b1 X; x$ v% ]A:Bone- In Cut     带骨切% L2 {/ b, z7 g" m+ b! C( Q
18。New York is considered a   纽约牛扒被看做是一种" R* O! L' {, C- P0 R) e9 Q
A:Boneless Cut     无骨切
: K1 U7 z* o2 ?1 z19.In general, a court bouillon for freshwater fish will contain0 V, d' r! o  g0 m4 L
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
4 ?! Y& O% y2 PA:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 a2 n7 l, l6 ~% N3 Y1 v
和做海水鱼同样数量的调味料和香料
" c9 B$ o# }$ o3 Y/ u20.Anise is very similar in flavor and appearance to
& q8 k3 Z( X% v" G- d4 Z八角和下面的那种原料有相同的味道
8 S, q8 Q4 d. _A:fennel  茴香! X, ]1 t$ y& B3 ?6 R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% Q; m  Q6 \* \) O下面那种原料更像大葱且有平面的叶子
( z$ p) L3 I' t& ]  t9 H, C: c  |A LEEKS  似蒜葱 (这边人叫京葱)
  U% x" |5 x1 u+ y& m# {22.Which of the following cutting shapes refers to a small dice
- s0 ]; C2 s9 M  ^; K下面那种刀切形状指的是很小的粒(末)
( m. i  m; V2 g: a- x/ u( J  G. w& `A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& B% Q5 O; h1 h7 F23.Oil is added to the water for boiling pasta in order to
& d& w2 [4 e2 M' a. `  ]9 K向煮沸的pasta (意大利空心粉 )中加油是为了
; e9 p' K: p1 q, k( DA:prevent the pasta from sticking and to minimize foaming action.4 l0 s' g1 |4 c) n. V' c* ?
防止面条黏合并降低发泡。* t5 b) u  u2 l5 C1 s
24.Which pasta dish features pine nuts and basil?
/ o% m, q( [( \+ H. C2 v下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% y4 x, \% h  r& \* u+ m
A:Pesto.一种绿色的意大利面酱
$ K0 K$ F- g; x6 q5 a3 K% fhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
5 w5 K) B) S8 D1 n下列哪项是一个春天的蔬菜类似于菠菜?
  s8 j3 S4 j' J+ S" j9 @A:Sorrel. 酢浆草。& c3 t( ]: e/ [" ?  ^; X
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:
) S, Z  `1 \7 i( {' C4 T' q1 o$ o8 |哪位厨师最早带来高水准浮夸的美食- L6 v2 t: Z" S8 V1 @5 n
AAntonin Carême 人名 安东尼·卡罗美
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* ?; G4 ^0 q7 U9 l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 x- [: k6 v  n% ^" E4 T, i: [+ h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, k) Y+ e( C  [" u7 {& Y  f9 [" [
A:Cast-iron stoves         壁炉! w' J% F/ x2 J& T$ u/ E+ m
http://www.usstove.com/products.php?id=6. s5 d. n& ?/ x( j8 Q; C: m
, h1 q; D- X* q* N
28.The French term used to describe the roundsman, or swing cook, is:
1 L7 E2 ?, O' ]5 @法国术语,用来描述roundsman,或摇摆厨师是:
  k( X3 U* W9 D9 IA:Tournant   图尔南1 g5 I! m$ P! T$ ]$ L0 h

# L4 r  B* R/ f  ]1 D29.Another term for the wine steward is:
# E/ M2 b* N5 I# J, u5 j# p1 Z9 i葡萄酒侍酒师的另一个术语是:' t2 x5 Z9 k. |9 }# E$ i5 j6 ~% }
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
3 [! Q4 ?! {5 U( f( l9 P霉菌,酵母菌和真菌是一个神马例子
6 }9 T% J: Z( ]A:Biological hazard 生物危害
3 ]8 i0 ^$ f5 M& d5 z4 D
2 T4 k3 q( m4 X8 I  W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: O2 s! @$ U! @9 ?# @" T" X
根据加拿大食品检验局,食品的危险温度区在多少之间:, y# S- J6 @8 m" l0 B
A:40° and 140°F (4–60°C)     4-60度
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4 k  y, v' v3 ^5 _. v& `32.All bacteria need the following for survival:
( V0 X- Q. O& w3 L' c$ E7 n所有细菌生存需要以下哪些内容:& w& [, T* R6 `7 Z# G" ]2 [
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) D8 l0 H4 S8 ]1 z- x
( W- o0 [* c  n, m* A( y
33.Which of the following correctly represent critical control points in a HACCP system?- |: J1 @- X/ _3 c- [+ A$ K
以下哪项正确表示了HACCP体系的关键控制点?6 K1 h( W) v* j) T  [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 a7 {9 V7 m1 m# j3 x$ T, y! y1 I4 t; q6 s食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ s) X1 Y% V5 O) x" a! h- `3 O
( G8 V2 o0 R- n* s9 a) h34.Which of the following is not an example of a carbohydrate?
' u& p, j, X% O3 d4 b! y* e下列哪一个不是碳水化合物的例子?- R7 a0 ^: o0 y0 w9 v7 |# y/ j
A:Essential nutrients 必需的营养物质! H: O5 q! V/ d

5 c, E2 X" e, [35.The process by which a liquid fat is made solid is called:- W6 Z( R0 I$ V$ x+ c& W9 y
液体脂肪做成固体这个过程叫什么4 P% v' C& T9 |
A:Hydrogenation  氢化' N3 m+ ], \1 O+ D. G

1 X& u0 `; T; h3 r# A9 |+ @  G( \36.Which of the following is not an example of a fat substitute?
6 q& W4 e( x% Y  \3 v4 H下列哪项不是脂肪替代品的一个例子; ]4 ^, m2 o9 @4 n9 d, K
A:Acesulfame K  安赛蜜K表3 q% i+ {$ c3 X' Q( D( u

% P5 C& F; \' S) L. f7 N0 f37.Health Canada requires that a product labelled "fat free" contain:* }4 W3 U# `2 V, a3 q
加拿大卫生部要求的产品标有“不含脂肪“包括:+ T. i: X* q* D2 U- g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 N, w) o( }* w- Q' X38.Which of the following is not a problem associated with converting recipes?; L; t4 k6 X: d6 l
下列哪项是不相关联的转换配方问题?, f! u3 e- l" X1 o5 p3 V; B
A:Unit cost 单位成本
* D, ?& E; R% X! p& l# {2 ?3 H" c6 \8 }; V% F- ~5 o- Q) b
39.The condition or cost of an item as it is purchased from the supplier is called:4 o. u% K! q, f9 c: c. i
从供应商采购的物品的品质或成本叫什么6 c! @% S9 V7 {* C6 |2 b
A:As-purchased cost 购买的费用# Z9 ?7 H" y& g/ m
- ]7 A7 x# \) I
40.The amount of stock necessary to cover operating needs between deliveries is known as:* K( Q8 k' K1 u9 H
在新货到来之前用于日常所求的必要库存量叫什么2 s: V" S& d" F4 |2 C. T
A:Parstock 基本日常最低库存! f0 E6 e+ H5 J# Z% o* R+ v/ a" L
# [/ G, }5 `* V/ ^. v# U8 Q! H
41.Which of the following abbreviations is used to describe the proper rotation of stock?
) g# S1 k& o5 P$ Y. [. F2 n下面那个缩写是用来表明正常库存流程?
) x1 i% o: y* s( rA:FIFO=FIRST IN FIRST OUT 先进先出% m! S' P# K; V
4 N8 C! p4 s8 [* v4 q) E3 c5 k, S
42.Which of the following knives is used to turn vegetables?
$ e7 [9 k" \/ n; R+ M4 r下面的那把刀是用来打开蔬菜吗?
" Y8 Y% u: w$ L: @' ZA:Bird's beak knife   鸟嘴刀9 q( E( l4 t% `' X5 \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; S6 x8 i) {) s! o" Q* [- J& U) S# F; d. |: n8 m7 {( u5 D8 Y+ X( Q; @6 y
43.What is an instant-read thermometer best used for?; Z; @" W$ O0 b) r6 r! k& v, g! u- w
即时读温度计最好用于那方面?
8 [4 a1 u2 T' s% ~4 \" {3 l3 L* PA:Checking the internal temperature of a roast 检查被考物品的内部温度" u+ \5 n' l4 e
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; b" N: P0 C1 _) k; k
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ J$ ~7 c: ]' n: r, ~8 U( w8 K6 A$ G
A:Cast iron 铸铁
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' `* Q; c1 J0 l3 z4 n  y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" A- u. U! \+ X, {* b哪件装备下面有一个可移动的碗和一个S形叶片?
$ g# L7 f/ J1 f- }- ?/ VA:Food processor 食品加工机$ d. J& I; N2 k: `' t
http://www.google.com.hk/search? ... iw=1263&bih=572
$ W/ [/ r' {/ A; D- C! n) g" b5 \: ?0 r! j9 s1 [# _# K6 O2 n
46.Which of the following is not a rule for knife safety?# k2 k' E4 }2 \$ F5 x6 {7 E! {
下列哪项不是用刀的安全规则?
' X6 H7 j9 B5 E' }; u- F6 ?! w8 yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# i4 n9 f+ _- U6 @% ^: Q8 q3 W
, T& P# a. r. x  W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 t6 [7 p0 E$ X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) ^0 e3 u, g" o% _) @  M
A:RondellES 2 m7 q$ l- \0 Y6 z8 _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( ]9 ?( M) @* j8 m" \( i. b) o3 B* E6 k3 J1 b
48.Which of the following is a diced cut used to garnish soups?7 u4 H  T+ u0 ?( m0 b
下列哪项是切成小方块用于汤的装饰?" K7 Q  @# i: \0 t1 H4 O) K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* l8 j5 e  N  ?$ `7 {0 B. M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: t- N0 U6 ~- @4 {7 {# B( z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!!——
' j1 {4 F8 e+ M7 C$ b9 rA:Gaufrette ! A9 R( j7 A" z- Z# D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' u% w2 H" h! _2 e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( S: [' }$ u/ x9 s1 J. q, I; M, K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) {, U8 s$ c" F6 ^5 c% w* ?/ F
1 h7 R5 {( F) I9 p9 x
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) S4 s; ~8 i) T
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)
$ ?6 G0 b. u: X4 O- E  ?- {9 V6 vA:Cilantro 胡荽叶 香菜4 E0 }3 C' E4 N8 h( T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 o: `8 W* `1 b" D5 `

3 g9 {1 |  S/ N( G; V9 A( O60.Allspice is made from:
5 `4 y  w9 w5 r  S+ C3 | 多香果,  多香果香料是什么
- E/ p5 u$ v; T: {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 w( e' K9 b; ^4 QA:A dried berry 干浆果( j" Y; s9 i, P1 V

5 C  N& O/ T* \1 C4 v: g: N+ [& m( Z61.Which of the following are used to make a sachet d'épices?; N: C4 X/ @  q) Q% v! X
下列哪些是用来做香包德épices?
4 C" \. l* C# C- s! P6 vhttp://www.sachetcatering.com/9 K. i6 q3 x0 \7 L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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" C5 w& g; I: b4 ?) ^62.Which of the following condiments are not soy based?
1 q* C2 u1 Z1 l下列哪项不是酱油调味品的?2 [' s" Y, T4 q6 L
A:Wasabi 日本辣根
0 C, c( o4 r( c& K7 r2 l  m/ D7 Y% ]3 b
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ n5 a( E' z# `4 q# e6 L3 a
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:
; l+ i8 p: |6 Y/ f4 ZA:Pasteurization  巴氏杀菌% X  {5 T% [9 O/ `- |) S1 A1 K
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 c2 |( M7 O. h9 [# I# O: z下列哪个步骤是不是正确的蛋清搅打程序?, x; l% d- Y& j+ K& y2 ~
A:Allow to rest before use. 允许休息后方可使用。
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* B# w% @# p+ ?: a6 Q65.The weight of a large egg is between:一个大鸡蛋重量介于:
" b0 _( u. @; ^! V( B( w8 M% A: nA:56g and 63g 56克和63克
& p- _2 B6 U5 x9 B: u4 c
* {' t, r" V% Y* h- Z66.Evaporated milk is a concentrated milk that is produced by removing
+ r8 H+ H& u. N, Q% ?炼乳是一种浓缩牛奶 是去除什么做的
* q1 k+ d& B- z, B* |A:60% of the water 60%的水" w' d' ^# d8 ]. ]8 o

" _5 u; D; |( g67.A method of cooking that transfers heat through a liquid or gas is:
5 g( U2 P7 w- H; A/ v  B一种烹饪方法,通过转移液体或气体是:
% Q1 s5 p( V1 x% pA:Convection 对流0 X. r3 _9 |0 Y. k4 {

" a1 `5 g- N. b4 n( p68.The cooking of starches is known as  烹调的淀粉被称为
; K5 K. u, k, e( nA:Gelatinization 糊化5 {% B8 V1 M$ h/ G4 a+ a

& p# O# S  K" a& Q. T$ C8 D8 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) G: ^2 ~8 _5 l2 W4 f, {5 _
A:Braising 烤' I8 ?* k7 a% y0 M

7 v# S1 J1 Y/ R  z: V70.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:
" A& [  o; k) u- Y" x. MA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理9 C9 Q! j' k! K- M' j$ P) k
: g6 X! I% `, _  b7 [
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4 X) m6 c9 T8 G# c. I
A:Fumet 原汁
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2 g$ z; K, b. N) e2 @3 d0 E1 b4 C: a72.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* H6 K- s: h0 \# t7 B" u% GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?1 I8 E) C; N" H1 P) G: B/ J- Z
下列哪一项不是用于制造高汤(低汤)的原则?) A9 @3 O* E( {6 v
A:Start the stock in hot water.开始在热水中操作
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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
3 U5 S- o- h% w: M! `A:Remouillage 法语熬汤
! j6 }/ U3 Z4 k7 hhttp://www.haibao.cn/blog/post/176242.htm
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