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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。
# v6 B1 ?3 r. o& [! R2 q
7 S3 {+ N; E: ?/ ~+ }. U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。( i& s0 h9 |% p
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+ j1 X7 k! |" J0 |+ |+ b0 M9 r
1.Which of the following methods should be used to determine doneness in a New York steak?
; _1 H/ I1 _6 e3 E3 y" K: w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)& C8 F$ k2 u  K: c
A: pressure touch. 压力触摸4 Y4 G  s3 A/ M9 A
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 c( u; b+ Y) f
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
2 P/ V5 v1 Z1 vA: acid  食用酸1 C/ y0 i" O8 ]( F, m4 G0 X
3.Vegetables are major sources of which of the following nutrients?, l5 S7 B5 ?' Y  j. D/ s
蔬菜中包含的主要营养有哪些
/ q4 d6 ^& Y2 Y  ^$ DA:vitamins and minerals. 维生素和矿物质。; c6 s4 P# U5 s- v
4.Cauliflower is commonly served with
: W$ m1 T6 p* p. _: C& F花椰菜(菜花)最常见和那种酱汁搭配
* K7 Y" E5 c. r& T( H$ Y8 uA:Mornay sauce. 奶油蛋黄沙司
6 ~. }) d; f) I0 W) G* Y( V5.Which combinations of products are found in pie dough?
" A9 s2 d# H. Z( _6 f7 S: H下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)1 q1 @2 v- n* P7 D) Y, ^% ~0 ?
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, S6 _" e" L8 c
6The French term for mussels is 法国语青口(海红)叫什么
; P/ o' A: B6 t7 EA:moules.法语青口,海红
4 q. N9 Y- v) U) g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 c4 u& q7 i! D6 D& E/ w" L
A:faintly fishy. 稍微有点似鱼味$ ]# E; e, g- m) G4 T( x/ M) {4 Q
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) f3 y9 ]% q# x4 p' E, f
A:2 days. 2天
( p: Z: O5 T! G  d1 G6 d9.What are the principle ingredients in ratatouille?
9 i7 k5 n( J. c/ m4 b8 ~; d& }1 r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: q. ~3 j% G' b# r9 }1 @; SA:Zucchini, eggplant, green peppers, onions and tomatoes6 {7 [2 U" R# g' E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( N; M; c+ \  {! \
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; w5 c0 U+ Z5 X3 G/ IA:cook food in quantities that will be used up within 20 to 30 minutes.7 Q& N& o' A* o, ~& Y! `
大批量烹煮食物要在20到30分钟内, d0 e, k4 u* m+ _
11.What person has the authority to issue a Health Permit?1 s4 G; q" V- D* h. [# m
谁有资格颁发健康证(卫生证)。+ j/ H& u" p' t- N( Q7 `
A:Medical Health Officer.
) L1 l( d. [% ^: u医疗卫生官员。
+ y  f% ~; S9 L2 j2 E12.For what period of time is the health permit valid?6 g6 D- A: S7 f; K
健康证的有效时间是多久?' a& S+ J; r0 d9 |) u( P& e4 e
A:12 months.12个月
. J4 e9 u" K' n8 F. A/ S: D4 O13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 s  A6 [( @# Q7 U: p
在食物和饮料准备区,通风系统换气的标准时什么$ M  r1 f! N& r! \$ _$ Z) l( T3 D
A:08 times each hour. 每小时8次6 V0 K- y9 r+ _
14。The minimum temperature for manual dishwashing in the wash sink is2 {3 n5 K% H2 m6 V9 |( D
手工洗碗,洗碗池的水温最低多少度?& H) \! K7 E+ G- E* M2 D! L
A:110 degrees F (43 degrees C). 43度) F7 a' z2 O- I4 D3 f! B3 H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 s5 {% j9 y+ S6 Q, d/ a& }+ r用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 N6 v1 @1 K0 U7 C* p# o
A:180 degrees F (82 degrees C).  82度( {. |( H% r, A* n/ _% v
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 e6 p% f7 H( u, L: C
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  q! D/ z+ h: i( J, YA:en papillote.  法语自己理解+ F* n- }, E0 G. C! c
17。Wing or Club is considered a( T2 X! d: x4 I5 I+ _* ]# W9 Q' T
翼和CLUB 被看做是一种...6 _; ^& l: }" |: a
A:Bone- In Cut     带骨切0 M# z6 ~) R/ j+ N
18。New York is considered a   纽约牛扒被看做是一种( R+ S& K3 @# @  k2 E# {+ ?
A:Boneless Cut     无骨切
- V* f" A* e5 {" ]! r5 s+ y19.In general, a court bouillon for freshwater fish will contain
! k: y' a/ ^& u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 Q) O5 e$ ]  ~9 L+ b& @6 N
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.# o  C" Z$ W( c; U" t8 F* r, ^! ~
和做海水鱼同样数量的调味料和香料
9 s, E! U& b2 k8 A, ]/ H20.Anise is very similar in flavor and appearance to
! @6 S) N' m+ i2 ]$ J八角和下面的那种原料有相同的味道
. }0 D7 {- S/ z. CA:fennel  茴香" T$ Q# l; [1 J/ }+ n9 S; o
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 k5 E8 z* [3 V下面那种原料更像大葱且有平面的叶子" R- P  A/ p% D. q' _/ n
A LEEKS  似蒜葱 (这边人叫京葱)
* N) O4 k; m+ A2 n/ D, Z# A/ C22.Which of the following cutting shapes refers to a small dice
- P8 \5 h+ W/ g+ i3 r下面那种刀切形状指的是很小的粒(末)
6 ?6 j4 w6 W1 A. V4 a4 dA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, c$ d- h0 w% N4 s5 g- G23.Oil is added to the water for boiling pasta in order to, p2 P- ]1 T2 h9 R7 D" F
向煮沸的pasta (意大利空心粉 )中加油是为了2 m$ N: B! O7 M: y/ Y
A:prevent the pasta from sticking and to minimize foaming action.
( p! T& }1 y" m2 `% p; l$ _防止面条黏合并降低发泡。
% Y  T9 c6 M1 U24.Which pasta dish features pine nuts and basil?
5 Q, }7 q$ ?/ R0 o下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 C( O" e% K# C9 \% O+ x6 PA:Pesto.一种绿色的意大利面酱
& q8 B+ Z! i* |2 c7 ^http://www.tianya.cn/techforum/content/96/563836.shtml4 I* O1 E4 I% S) B

! X( v5 F, d& T8 E) T" g% r25.Which of the following is a spring vegetable similar to spinach?
2 Z+ M+ s! C4 W/ U5 i& i下列哪项是一个春天的蔬菜类似于菠菜?7 R* ]0 i9 _9 W, q
A:Sorrel. 酢浆草。
9 j0 E1 t; t3 l0 l1 Khttp://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:1 Q/ y" Y! N) {( o* m$ G0 X
哪位厨师最早带来高水准浮夸的美食; @+ D, n& x4 x
AAntonin Carême 人名 安东尼·卡罗美
4 g0 H  h3 u. Z" Z0 d3 j4 v2 V, W+ m/ w0 L4 G4 V
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 m# X( E* b! C5 G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# Z6 X! @3 V* o$ L' t
A:Cast-iron stoves         壁炉* t; t6 I3 @' t0 n1 ]# V+ ]6 D
http://www.usstove.com/products.php?id=6( m2 }+ E2 D) {* X" ?
3 _# ]3 q3 [! Y4 W" w
28.The French term used to describe the roundsman, or swing cook, is:% M, z* I, r6 o7 J- b! r
法国术语,用来描述roundsman,或摇摆厨师是:2 A+ P% J! ^. R- Z5 |& Z. B) Q, @
A:Tournant   图尔南& y$ o" Q8 f* [) r
" `, J% s, K7 ?  f
29.Another term for the wine steward is:' U; F0 @$ J1 n/ o  K: M: X
葡萄酒侍酒师的另一个术语是:
$ d1 p9 d- G# i+ b7 H1 C, P+ lA: Sommelier 侍酒师9 i5 g" W9 ~9 {  w( S

3 x+ J  Q& z  S30.Molds, yeasts and fungi are examples of a:) z/ v/ O7 r& @; ~9 l* V  x
霉菌,酵母菌和真菌是一个神马例子" `5 y8 {& m8 u
A:Biological hazard 生物危害
9 t# m& X* e5 N. p  h! H- v
% O! \! V/ i' L  r$ w2 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* K" ~4 y4 \: v! Y+ n" @根据加拿大食品检验局,食品的危险温度区在多少之间:
; L5 P( V, k  ]7 QA:40° and 140°F (4–60°C)     4-60度
. q( [* F) v6 \& _. m6 _
5 e8 z, @" _& g% r5 R32.All bacteria need the following for survival:
+ l' U& X; P, T% {: q& _( k+ y3 \所有细菌生存需要以下哪些内容:* |- h+ J( ~' e; N4 A9 e9 n3 R
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值9 }" T4 m: f6 W0 o6 B

  I/ U* m; ^7 X& r33.Which of the following correctly represent critical control points in a HACCP system?
- t, _3 L: }3 b5 d2 Q# o6 N以下哪项正确表示了HACCP体系的关键控制点?
% f! ?+ G( |& q. g/ d  y3 i6 Z% xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   H4 o: @9 g, ?4 i8 M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ K! d( U6 y$ e6 `: s8 i2 h$ B

/ E( B( i3 k$ z, ^5 J34.Which of the following is not an example of a carbohydrate?
& ^) B$ f2 N' A+ O( s$ b下列哪一个不是碳水化合物的例子?
! I  u) E6 K9 v1 R) _* fA:Essential nutrients 必需的营养物质. x4 _1 w- l. I: M+ K7 e. c
" {8 @  {, I( D$ _8 v
35.The process by which a liquid fat is made solid is called:4 l# T! y6 M) p/ F( S+ T! v
液体脂肪做成固体这个过程叫什么- Z( @" E% t/ o- N3 B
A:Hydrogenation  氢化
5 m: k. h5 F8 z: @
+ r. r) g4 A* W# d4 s* x. T4 i" t36.Which of the following is not an example of a fat substitute?1 y4 \, o& P* L: D! n+ ~) n$ P. t# K
下列哪项不是脂肪替代品的一个例子
8 f! b4 L, g/ m, G! p/ n: mA:Acesulfame K  安赛蜜K表- l% E% C/ U+ t% `# G

- c# M$ E3 f' k0 M37.Health Canada requires that a product labelled "fat free" contain:
5 k$ o6 f6 b9 E+ J  h0 b$ s加拿大卫生部要求的产品标有“不含脂肪“包括:
' H7 y1 t7 F/ Y6 R/ a( T1 ~5 x8 ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: }9 K9 z& J8 E5 b! x6 L$ P

3 J1 _9 |, _+ s4 A" E38.Which of the following is not a problem associated with converting recipes?
- F6 ^# M; C8 a8 Y! f0 C3 Q下列哪项是不相关联的转换配方问题?
- V0 `7 A2 E2 K4 B$ GA:Unit cost 单位成本
% {+ B/ t6 g4 R
- q9 }3 N7 Z  d. k! x39.The condition or cost of an item as it is purchased from the supplier is called:
2 b) l: V! b8 p5 ^6 o8 q. m* v从供应商采购的物品的品质或成本叫什么
3 J" }5 B& m  H9 R' R  oA:As-purchased cost 购买的费用
1 O  x# h+ L2 ~9 [0 T: G* }% b7 }4 e% q
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ V, Q8 N% |3 S- S' v) u1 `
在新货到来之前用于日常所求的必要库存量叫什么' s$ j/ X. e' Y: g" c, J9 V
A:Parstock 基本日常最低库存% B+ U3 w9 ~5 Q- A7 O$ I: ?1 h  n
/ O/ h. s' Y& Y" R  F
41.Which of the following abbreviations is used to describe the proper rotation of stock?
- Z6 X: p: M4 w& S- o# @$ z% B- c下面那个缩写是用来表明正常库存流程?
; l/ n! s  A$ s: u; c/ `7 AA:FIFO=FIRST IN FIRST OUT 先进先出
- K) h0 X3 r) e# k7 S5 M
5 a, `4 ?. g, y8 L) r) l42.Which of the following knives is used to turn vegetables?5 k7 L4 `6 ~! z% _2 a+ }
下面的那把刀是用来打开蔬菜吗?
/ x$ @0 V8 d: G, q  k$ u" ZA:Bird's beak knife   鸟嘴刀
$ ]$ @: e0 {0 Y" S" C  U6 Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* v' \; |2 \0 z) N

* m  {1 O; @( S# u' R43.What is an instant-read thermometer best used for?' d1 s3 K. X; i8 D, j7 ?2 W7 A; ~
即时读温度计最好用于那方面?1 d2 ^5 Z& o9 R9 h
A:Checking the internal temperature of a roast 检查被考物品的内部温度% G- b# S" R, ?$ u$ e" j
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  D* f/ Z1 u, D. n% h* o
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 k% i: E! F0 s+ e4 Y+ C2 @A:Cast iron 铸铁
* ~  }% G, y/ o5 D8 k
% N8 @8 H0 t/ ~2 _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- n6 G0 I+ @$ ~2 _% V4 c% ]哪件装备下面有一个可移动的碗和一个S形叶片?
- ^1 N- u8 N0 ?# A* SA:Food processor 食品加工机
/ s' ?  K1 K  }/ ~4 G: ohttp://www.google.com.hk/search? ... iw=1263&bih=572
8 s: b/ l; w# h2 a
& D6 y5 e2 c. u- B: q, J. f46.Which of the following is not a rule for knife safety?
- u# r+ E- B8 p6 Z8 R  H; ~下列哪项不是用刀的安全规则?* t% H. q0 h' e7 i; K- q- H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& F- M( C2 A$ t* k

2 d4 s- `8 [, c7 I, c0 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 m. w) N# c! j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  a# C4 e1 O& ]
A:RondellES
, e+ v7 R+ [3 k0 W- Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) J. E, N7 b- v8 G6 \
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48.Which of the following is a diced cut used to garnish soups?( Q" f6 ?1 V# O( Q: _
下列哪项是切成小方块用于汤的装饰?9 B0 @) X  M8 j1 h
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 ?* Y% j$ W+ |* Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; }' h0 Q1 Y) J  c* L, H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!!——  `$ D+ J5 z  J8 e. {' i4 ^% V
A:Gaufrette
2 a# M. B# r' r3 L( ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 M; @* F- M0 |/ T( C& D# _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  L* I, F4 r' E, y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. q% k: z0 z( f3 d2 c$ u$ C

; H8 E" b  N" A& C3 Y9 ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 @$ ]9 z4 H8 B8 m' t: P# E3 `# I
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)& K8 H$ k7 n8 H! H8 J) v, r' c
A:Cilantro 胡荽叶 香菜9 k3 T1 v* \" N, t! L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. {; s5 h5 j# j) W/ r: }* d$ T" D0 ~: D6 }0 s. S& y9 a2 k
60.Allspice is made from:
7 |% p  l0 P/ w7 E, N 多香果,  多香果香料是什么
5 G6 w6 F. ~; T% w& chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 K$ l7 y, ]0 ?& F5 U$ L) m
A:A dried berry 干浆果# Z+ t5 L* z9 D& I8 X( ~1 }

5 U; M' e. Z2 c( w' H0 W4 Y& X61.Which of the following are used to make a sachet d'épices?* E3 e- p5 x! j* O
下列哪些是用来做香包德épices?
# E8 U' a" X6 O: {' R  Jhttp://www.sachetcatering.com/
8 E* [, X( u. f) D! k6 JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 o. C4 q. ?5 s  A" A
: Z4 G5 B6 }' X1 J7 j5 b
62.Which of the following condiments are not soy based?
# C+ L! c# C# F" W- f下列哪项不是酱油调味品的?/ i; d9 z1 L4 P$ _6 i* }/ [! J
A:Wasabi 日本辣根$ }; L2 p- Y. D4 \  I0 d$ p; p

  A" ?, @! w6 f8 U, M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ s: N8 r2 [  N3 @" ?- n/ H8 G
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:
# I) S# y; D" c1 d0 B( I! gA:Pasteurization  巴氏杀菌
) `/ V6 N! }$ X  M8 ]
5 V0 v* Q5 G- g5 L" L- O: |64.Which of the following steps is not the correct procedure for whipping egg whites?
9 O/ J9 j) h+ O6 [下列哪个步骤是不是正确的蛋清搅打程序?
7 {3 ^0 g* _5 [) i4 ]* WA:Allow to rest before use. 允许休息后方可使用。3 s! R8 }" ~! X5 g) P
- L( ?3 Z$ Z" @  @: Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
" _- C+ _/ U6 ]( n; J* P1 \A:56g and 63g 56克和63克
* K# q) U( T4 A% |0 x
5 P# W# }( v/ J6 y+ X* @4 ]3 _+ ]66.Evaporated milk is a concentrated milk that is produced by removing
* `$ J' t; x+ o4 i8 `$ M4 B炼乳是一种浓缩牛奶 是去除什么做的
3 I5 M  C, x( W" w$ eA:60% of the water 60%的水
! b' I+ k4 }! j- g. A0 \) Q- x5 c9 }) \+ j
67.A method of cooking that transfers heat through a liquid or gas is:
" ^: v. c  @3 s2 x一种烹饪方法,通过转移液体或气体是:
" {5 @! o8 Y( R" P* d; q7 |A:Convection 对流$ e% _# V5 J6 @- Z5 M

# |* e! C6 C! E4 L+ R; Z" o68.The cooking of starches is known as  烹调的淀粉被称为. B% M: n  ?6 U; w' A  j
A:Gelatinization 糊化+ c8 O  f  o9 C+ k2 E6 h; A4 f

4 D0 g$ x- P; S' C0 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 M4 U" u; {# c1 f- t9 ZA:Braising 烤
" ]; M% r5 v" _6 [6 v2 D4 n3 B6 y: Q
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:6 h2 M) c7 z) ^) n* W6 q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 p9 K8 H' v  L' Q4 J! Z6 _% I
8 M5 l5 {/ O4 f$ o
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$ c7 ?( S0 Z3 y( f/ ]5 z
A:Fumet 原汁
8 A! r3 c0 u" l5 y1 S
6 C4 `( _) C0 [  a/ @4 D72.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9 l4 \/ Z- G! U; V% v/ d' a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) ~; |& f5 m$ A0 @3 C0 a7 p& V1 |: n5 U" B4 h3 e* ?
73.Which of the following is a principle not used in stock making?& P1 s; R: P* `% R0 R
下列哪一项不是用于制造高汤(低汤)的原则?! m! f( b9 _# f+ B
A:Start the stock in hot water.开始在热水中操作% `" c; r. }" A9 i

6 u, |4 |4 X3 o- W4 F% J( F% y74.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: Z9 L# X# B0 F$ W' d+ b' e/ A* E* G) M
A:Remouillage 法语熬汤7 C/ Q3 q; {9 S  f; Z
http://www.haibao.cn/blog/post/176242.htm
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