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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。
6 p$ a/ X" R  r- K6 W$ E0 q6 s; _# Q7 Y
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。
0 S  P) k2 B: C2 n- ?/ ^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0 L1 r0 U' C5 _$ Z8 O- S
1.Which of the following methods should be used to determine doneness in a New York steak?
. g* l  {' y9 ?4 o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)
' j% V/ ~" i( @/ j+ C( R9 `; FA: pressure touch. 压力触摸
& Z9 b6 O2 _, n- d7 `9 m- |2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 O. m" t0 Y. e' i4 O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
+ Z- [& r" `. q7 q  ^A: acid  食用酸
  L. }* T  r( `% G# N) ~3.Vegetables are major sources of which of the following nutrients?
3 ^5 B- Q& d# a" j9 l! T: E蔬菜中包含的主要营养有哪些
2 o4 m% R# @  U( F" R/ VA:vitamins and minerals. 维生素和矿物质。, x' U4 a- r* G. c6 o4 L
4.Cauliflower is commonly served with
, G  ]; r, V, J/ W& e花椰菜(菜花)最常见和那种酱汁搭配
9 a# `& m+ {4 D2 T5 ]A:Mornay sauce. 奶油蛋黄沙司8 f. ?7 L, V; D0 D  V. D8 @
5.Which combinations of products are found in pie dough?
6 Y" d, h6 c, @" Y. \5 e7 u下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 u0 ?0 u# l# w! L5 H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( v, I2 \* `$ j8 q' A% ?# |6The French term for mussels is 法国语青口(海红)叫什么" U$ \! r0 T0 @6 Y) A5 H2 m
A:moules.法语青口,海红+ k% v; M& Z0 l- p3 _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 Q* g* f8 T. V0 u! N3 R
A:faintly fishy. 稍微有点似鱼味. ?$ Q. n0 ]/ t8 V, S/ L
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 U" l, Y) A# U1 G4 C2 [1 `
A:2 days. 2天
( g% l5 U# `# A6 ^0 H9.What are the principle ingredients in ratatouille? 1 {* X5 ]# m: h; U
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 s. w4 f3 X, b( M/ @
A:Zucchini, eggplant, green peppers, onions and tomatoes4 j" |1 _+ _8 @9 M# t- n
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 {) j/ g" z/ s; k2 x) V, t, f10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( N5 O5 w. A0 H! z9 Q. ^/ a3 d% B( q
A:cook food in quantities that will be used up within 20 to 30 minutes.) v3 p1 D1 S9 r* {
大批量烹煮食物要在20到30分钟内
( W/ [/ J3 m) _) B: V+ k& H4 o5 ^  I11.What person has the authority to issue a Health Permit?
  [0 l' ^6 U  J  |/ j谁有资格颁发健康证(卫生证)。
- }$ C+ G8 `8 V  P7 v4 L" u. nA:Medical Health Officer./ J4 W1 {6 y+ u1 S- _( ^  j, @
医疗卫生官员。
1 j# j& b; K- b1 m12.For what period of time is the health permit valid?
. a' [% _0 X% x$ @健康证的有效时间是多久?
, p3 W2 N2 F$ p, K' ?; j1 hA:12 months.12个月9 `; u/ i5 L( a& a8 v
13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 N5 m2 R8 j$ d
在食物和饮料准备区,通风系统换气的标准时什么5 y5 \% X5 @  Z$ o
A:08 times each hour. 每小时8次
( i: s" s. M# Z6 ~: K, e. N8 Z+ w7 U14。The minimum temperature for manual dishwashing in the wash sink is
1 d. D- Q# g% X. {" u$ {手工洗碗,洗碗池的水温最低多少度?
# }) z) H9 x% x7 z# v) IA:110 degrees F (43 degrees C). 43度% q5 [5 e, E6 M* a# K2 Q) }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ |  q! m2 H1 X) G0 {4 `' I& `
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" @0 K- u% A1 E, sA:180 degrees F (82 degrees C).  82度% Y, e: @. L' `8 z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. k5 j( ]6 H& P" o
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 l$ i' n0 B5 t1 ^8 f7 [+ o- Y7 AA:en papillote.  法语自己理解
% K1 G2 ~- [9 U( v  d17。Wing or Club is considered a
. m( C6 i" {6 g4 h( i9 P3 N1 w翼和CLUB 被看做是一种...  t, k' Y& N# M
A:Bone- In Cut     带骨切% z6 m9 Z3 m$ A' r% D: X* A
18。New York is considered a   纽约牛扒被看做是一种9 w1 {& ]: P7 J- _+ q) r
A:Boneless Cut     无骨切
" {: ?4 t3 E' z7 Y; U) y: ~19.In general, a court bouillon for freshwater fish will contain5 Z' d* w% m  ?) 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, r6 ~. G; A/ X2 U/ ]( h! ^
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) c/ z8 w& |- P3 f( K% v* ]# e: C9 I
和做海水鱼同样数量的调味料和香料7 _5 a% q0 z' e% d( c7 J# h
20.Anise is very similar in flavor and appearance to, k" _& U- m6 K+ L* M! m% c+ e
八角和下面的那种原料有相同的味道( u6 P1 q, l9 b! z( a) g& E
A:fennel  茴香( u: @. w1 D  y1 R; E9 O$ d7 l
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) J) V2 T$ A* G2 S2 X8 x下面那种原料更像大葱且有平面的叶子
4 Z& B5 G9 c. L: e1 k# NA LEEKS  似蒜葱 (这边人叫京葱)
1 {4 m' e  X$ s9 z: [. Y22.Which of the following cutting shapes refers to a small dice
! k% m( ]( ]4 d' g下面那种刀切形状指的是很小的粒(末)
# J5 ?; V" }8 M1 U, [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* A& v8 v# q* r( M: ?+ Z$ S# Y# [
23.Oil is added to the water for boiling pasta in order to4 S+ f# [# c; w/ B7 f) R
向煮沸的pasta (意大利空心粉 )中加油是为了0 O. F5 f& P: e; I
A:prevent the pasta from sticking and to minimize foaming action.
. m( |/ i5 o9 }- M, j7 Q1 X防止面条黏合并降低发泡。, v! W9 C: E, _1 V$ Q$ p
24.Which pasta dish features pine nuts and basil?
: a- w! t- O4 T  l, C; \9 I! p下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) D* M8 [7 @, e9 z1 E7 _8 {A:Pesto.一种绿色的意大利面酱
/ c( I6 X$ N0 e! |http://www.tianya.cn/techforum/content/96/563836.shtml# d% p: K; _5 Y0 `. |0 X, h

8 D" u0 n  n/ m+ T25.Which of the following is a spring vegetable similar to spinach?6 o4 U0 w* Z( P* V" e5 S
下列哪项是一个春天的蔬菜类似于菠菜?! X7 V( E) R2 Y8 t0 ^2 Y
A:Sorrel. 酢浆草。
4 f3 i2 H  D( i/ k( F" A( ?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:
8 ?, g4 N8 M! x5 j2 h- [0 A哪位厨师最早带来高水准浮夸的美食
/ }# [5 P! D0 p% M+ q3 D* F) KAAntonin Carême 人名 安东尼·卡罗美5 u4 J- U" [( H& {

+ W/ q9 X: v6 W. x0 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* x/ ~4 {6 y! p4 A7 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 。% y6 o, V" {, @8 x/ Q7 U' ^
A:Cast-iron stoves         壁炉% M% ^2 ?2 v: E1 a+ U& C1 [
http://www.usstove.com/products.php?id=6
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/ ^% T9 c9 a5 d7 t7 C' u1 I28.The French term used to describe the roundsman, or swing cook, is:: X, ]: R' t) t. _1 W* ?
法国术语,用来描述roundsman,或摇摆厨师是:
" k% ?- M3 }4 C$ ^, eA:Tournant   图尔南4 y- X; J& f" @! Y( D" w
+ }( X: j! z* Q( d+ @
29.Another term for the wine steward is:1 K' F+ M0 @! c2 n7 ]
葡萄酒侍酒师的另一个术语是:1 x& z: E  O8 ]
A: Sommelier 侍酒师) t- k" X# i$ u. W0 Y5 V

- c1 K- H# ?! z+ j. i' Z1 `30.Molds, yeasts and fungi are examples of a:
  D& j0 C' T7 F! s* T霉菌,酵母菌和真菌是一个神马例子
- a6 f/ J' P* p9 X, {8 ~0 `7 ]A:Biological hazard 生物危害" ?$ m( f4 h- C) N7 S

1 M" M0 ^( E, ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 W. \: _& x( Z0 m根据加拿大食品检验局,食品的危险温度区在多少之间:
% G/ [$ H- c; [$ a, J: U% p" Z1 wA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:9 a: S; t' {3 B' L7 v
所有细菌生存需要以下哪些内容:
  w, O4 F6 {- D5 ^+ `( y% DA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 E# l" J$ q8 b% f# ]9 z# n, ~( p* \
33.Which of the following correctly represent critical control points in a HACCP system?
& `' B0 y+ k  N0 z% L以下哪项正确表示了HACCP体系的关键控制点?
4 K- r+ s  E$ @5 w6 ]3 cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : ~0 V7 S0 Y4 V. q2 [% d
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?' T6 X. n' L( _7 d
下列哪一个不是碳水化合物的例子?
5 `: Y2 S* @( l$ K" CA:Essential nutrients 必需的营养物质
: Q. p! q1 P/ N  _) A3 d1 J% e6 p; w& Y0 g5 E; D
35.The process by which a liquid fat is made solid is called:$ |  G3 w6 H6 G: `9 P& E0 s
液体脂肪做成固体这个过程叫什么" w: A5 A0 k; g! u; S6 ?. l) X
A:Hydrogenation  氢化% I! I& L3 R. \; g' t

$ D7 v1 `4 m/ h8 \5 h) W36.Which of the following is not an example of a fat substitute?
, r' L; o. b3 m: `- E, P下列哪项不是脂肪替代品的一个例子
9 p" T; Q+ h4 v$ |1 s8 \4 ~A:Acesulfame K  安赛蜜K表  p1 @% u  m1 H) W3 F# B

! _5 C: B0 R) m( m! X* k4 H37.Health Canada requires that a product labelled "fat free" contain:5 C4 i5 Z8 A7 ?/ @& z
加拿大卫生部要求的产品标有“不含脂肪“包括:# U# p; Y, d5 s" v+ t5 b, j9 `* {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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- K4 g$ J$ V. ^. i( q38.Which of the following is not a problem associated with converting recipes?3 J% P9 E# `* B- V1 {+ ^
下列哪项是不相关联的转换配方问题?) E. }4 G3 u8 H, q
A:Unit cost 单位成本7 y/ x9 v' H8 @+ ]6 e
6 V6 ]- d4 k& t8 _, T
39.The condition or cost of an item as it is purchased from the supplier is called:
/ F1 i" E' {+ w" e1 p+ j+ y4 m从供应商采购的物品的品质或成本叫什么* p1 y" C: X# F' V* z
A:As-purchased cost 购买的费用
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$ c4 E3 f8 X1 l5 _7 ~, Y40.The amount of stock necessary to cover operating needs between deliveries is known as:% ?5 R+ @: W: j6 q" M
在新货到来之前用于日常所求的必要库存量叫什么" a) S% T0 v! p; \7 m  f
A:Parstock 基本日常最低库存( C5 O3 f9 q( r* [4 @1 w8 P8 k

* q1 X0 f5 `4 u/ _: g  e41.Which of the following abbreviations is used to describe the proper rotation of stock?
; G7 v" S7 D; V3 f9 u下面那个缩写是用来表明正常库存流程?4 x' A# _; q- |
A:FIFO=FIRST IN FIRST OUT 先进先出' l# z- n4 L& [' B& T: N

# @2 [  l3 _+ N; L: v+ D% a42.Which of the following knives is used to turn vegetables?- m% m2 M% y+ \6 O& G- o
下面的那把刀是用来打开蔬菜吗?
' D$ w" n6 o# v* C5 ^# WA:Bird's beak knife   鸟嘴刀, R  \! m, e0 B, r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' r" `/ ]  g, N4 j% ]

# E& [" s; ]; G9 n. H43.What is an instant-read thermometer best used for?
/ v8 F& ]2 L+ ?, m- w即时读温度计最好用于那方面?6 q- {* Q* P: ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 k- }" ?6 n' \) v$ U4 a! m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( S( ?0 s8 {* I3 d. @
下列哪些金属材料受热均匀,通常用在铁板而且非常重& `6 z: T6 P) R( N$ p9 V5 _
A:Cast iron 铸铁/ u8 V/ T7 C4 W' ~; R
% \& S( a9 m! r! i" k8 Y% C
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  r. N1 g! C. N3 B哪件装备下面有一个可移动的碗和一个S形叶片?
# J1 Z/ {/ _$ JA:Food processor 食品加工机7 o1 L5 N: R% z2 b4 y2 L8 W
http://www.google.com.hk/search? ... iw=1263&bih=572& F$ ]2 o3 X" {) L6 Z; b

7 M2 \2 E( F) T0 B46.Which of the following is not a rule for knife safety?
6 {# k) @' m- k下列哪项不是用刀的安全规则?  l& ]% x) j' r( Y5 r6 h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 p9 m- i% }' X% S" W  E

4 K6 t0 W* {) w& @# w+ G9 y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ W. o3 K( ]8 X3 F/ k+ [# M$ X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 X5 C: h- E6 G& P6 s, kA:RondellES
6 K, o  d3 T9 ?& Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# Z: w7 \. D( J! E( A
( I% g; Q0 f/ j) N- c2 \$ S' g! `
48.Which of the following is a diced cut used to garnish soups?! @0 h2 r$ H. k
下列哪项是切成小方块用于汤的装饰?
" j# F8 k% s% p/ i3 ~, QA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ `+ e2 J% [8 i1 o2 T* i( a6 K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, q  a5 R1 y; F3 q3 y! Z; n9 C& q
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!!——
3 l; z9 @: @; L6 |A:Gaufrette
" O) M! j4 r' _% vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) i! L/ `" w( e1 o/ ]) p/ l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  G' Y9 T+ _+ [+ ]: |' \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ W& _1 U4 W% o9 s

1 o' ?7 ?* s% L0 F3 d, @: _7 N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 \! Z6 ~: b& N* g  x, `9 j
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)
( _# m" k& H1 U' e5 @. {A:Cilantro 胡荽叶 香菜. O  J6 H- i9 f+ [5 b
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 J( v. n, d1 f/ ]% c  ]
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60.Allspice is made from:: w) ^' V: w4 A0 [% }" }1 k
多香果,  多香果香料是什么
: a9 T2 {# x1 N1 ~, O( D" T- dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ h/ |% o/ D4 y3 Q  V, r2 \
A:A dried berry 干浆果9 n0 Z% v" c1 M9 @7 c

! y9 j0 D8 T2 T( y; o61.Which of the following are used to make a sachet d'épices?
1 f- X2 L9 d/ `) w+ Z1 W下列哪些是用来做香包德épices?6 e6 l# h0 @/ n
http://www.sachetcatering.com/
% x7 s4 A0 q. y/ Z. N$ TA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?# J  [5 v5 i0 v0 }5 @: z
下列哪项不是酱油调味品的?2 U2 J/ e6 u$ \. v7 @5 O) D% A4 c
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 N# r4 h! d4 E7 O' k- \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:
: O- g8 z9 C: `A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?+ N, N  s# L$ }3 J+ `1 Q- M* C
下列哪个步骤是不是正确的蛋清搅打程序?
, E7 Z) S$ }+ {: U5 c1 _A:Allow to rest before use. 允许休息后方可使用。7 \" i/ I8 V7 o; V8 B" ?4 z

( P2 e* p+ D  K" ~1 L% Z3 M65.The weight of a large egg is between:一个大鸡蛋重量介于:/ z3 @8 T. q8 \- l$ L; Y
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing4 A* L" u( R9 i! I; i
炼乳是一种浓缩牛奶 是去除什么做的
3 |# H! R* |; VA:60% of the water 60%的水
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5 P8 O3 o* n* f3 ^, w9 O67.A method of cooking that transfers heat through a liquid or gas is:( k9 q$ T# r0 ]- @& C1 u0 ]. @
一种烹饪方法,通过转移液体或气体是:
) t! X& ]1 [* l8 z! J* ^1 \A:Convection 对流
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# ?! B! s# l$ N- X1 O68.The cooking of starches is known as  烹调的淀粉被称为
( ?7 T( A5 C) I, n. @7 F( ZA:Gelatinization 糊化
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' I: `, k1 |& w# j) p* \/ e' ^* G' i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 o8 y: X  Z7 V( q& mA:Braising 烤# W( r7 b* [6 _' `% T% \& D

) Q) F0 \1 ^! f: D70.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:
. i# k8 e' e& Y# J/ P9 ]1 YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* i9 r  X, G" I- r) F" F

* ^6 f: g& F! A. a+ x" {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
. }$ W$ b# d. |) B8 ~1 ]6 T! WA:Fumet 原汁
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: u/ _( n( ~' f0 f. V  p72.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 R1 j, r4 K; i" u& H* d, s5 e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ R0 V1 k7 b; O5 t) O) B  N
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73.Which of the following is a principle not used in stock making?% g* w" a- Y! E1 P) [* V* @
下列哪一项不是用于制造高汤(低汤)的原则?
5 q/ k6 a% ~4 a+ Q* i& BA:Start the stock in hot water.开始在热水中操作, d$ Y/ S; ?" C  O+ ?( d$ o/ W

* o; M2 I( l1 t+ `- m' ~, 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. s" y5 p& ~* E8 p7 Y3 Q) d) y
A:Remouillage 法语熬汤+ u8 g$ e; \( \$ z/ w: O6 d9 ]
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