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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 H0 H: C2 h- F* W" P9 q- S

+ d0 c, V' p8 L+ o. O* {. a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 e/ j) A8 Z6 m" {% [" b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7 D. B8 H# G* {/ K. e) }% e
1.Which of the following methods should be used to determine doneness in a New York steak?! r4 F6 w1 j+ G0 d& `
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)
% Z% D2 v* d$ J0 E  p8 `! OA: pressure touch. 压力触摸* ^- m/ |- z8 T$ {: I
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. r9 E6 B  w% X3 F* Y( c* I; k: V
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, f/ p0 D; k. t; l; b" z
A: acid  食用酸
6 O" V+ q, P" J8 d6 M6 {% o. v; n& Z3.Vegetables are major sources of which of the following nutrients?7 R# c& x2 O$ @. b! l
蔬菜中包含的主要营养有哪些: b7 L9 `9 _4 D; F4 W# m* I* w* \
A:vitamins and minerals. 维生素和矿物质。
% a  R' N: K# X$ p4.Cauliflower is commonly served with5 C( r- E0 v- x* X: [3 u
花椰菜(菜花)最常见和那种酱汁搭配$ `. l  d1 J3 t* p, w$ O3 c+ a0 b
A:Mornay sauce. 奶油蛋黄沙司+ e3 J- m( P' D. `
5.Which combinations of products are found in pie dough?( T8 `& a, e& @3 _1 @# G  Y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)6 s+ f& m; S7 H/ Q- e
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( g2 [- g# C# Q5 g2 J! ?6The French term for mussels is 法国语青口(海红)叫什么5 n6 X) |" q4 d2 C# ?
A:moules.法语青口,海红: T0 R- K, |  T7 b
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( q" J1 a5 D- x% S9 @8 e1 d
A:faintly fishy. 稍微有点似鱼味
& d: ~0 }* r+ I% F5 k# }8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 K+ G1 }; z. p* H5 p& d
A:2 days. 2天
4 Q# b9 \  f# y0 s7 q& G; T$ F9.What are the principle ingredients in ratatouille? 1 D" |1 o7 D3 d) u. c5 e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ n1 f  h; t) P9 }5 U2 M, X/ e9 iA:Zucchini, eggplant, green peppers, onions and tomatoes- d: a9 G+ E" I/ P# e
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 {6 b4 s  m) x* ]8 K
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' ^& t8 N/ F% w) T9 P4 @1 w5 d4 `A:cook food in quantities that will be used up within 20 to 30 minutes.1 r% o# j3 @' j( O1 ^' F
大批量烹煮食物要在20到30分钟内9 T8 x# w. F) D3 p5 \% d. z# H+ k
11.What person has the authority to issue a Health Permit?
0 g! \# V  `- t& T6 T3 \+ d# }谁有资格颁发健康证(卫生证)。
0 E; C, d& d3 a$ g% x9 gA:Medical Health Officer.0 M2 B! S2 z) R& K8 T5 G% l# r/ I
医疗卫生官员。/ P8 `) s* J! g, |3 g3 Z
12.For what period of time is the health permit valid?
4 j/ Z# ^8 s( k6 L健康证的有效时间是多久?
) h; o: E$ v- R# e0 QA:12 months.12个月3 v0 R" c2 c1 Q0 U
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# N# Q8 e" L/ |8 o6 U; R& J/ E在食物和饮料准备区,通风系统换气的标准时什么
1 f5 a" h; ~# a* f/ }% YA:08 times each hour. 每小时8次6 M+ G- K; X! `% q4 s! ~
14。The minimum temperature for manual dishwashing in the wash sink is
# {1 G- o# R: z3 U, T9 e7 @8 Q7 P手工洗碗,洗碗池的水温最低多少度?
, D# c/ {9 i2 d9 V7 |3 P$ f" P% G/ DA:110 degrees F (43 degrees C). 43度
! b7 J% ~; x3 |4 f: u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* u3 f2 b: J/ j3 v% o2 X用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% F) L, m& ?+ e2 U8 L) k+ W5 F/ jA:180 degrees F (82 degrees C).  82度- d$ x+ L) w3 ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' i2 b; e8 `! v+ k+ h/ Z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 D. J4 b2 n5 \( ~' \
A:en papillote.  法语自己理解
! k$ C9 \2 I4 U17。Wing or Club is considered a
/ D& |+ F" y$ `: R翼和CLUB 被看做是一种...0 K% q/ D! O3 e. u5 G- K$ B  p
A:Bone- In Cut     带骨切
% M, ~$ D4 g  j% r: k/ @* U' O18。New York is considered a   纽约牛扒被看做是一种
% \8 l3 {6 B9 W0 g; |5 u4 _8 HA:Boneless Cut     无骨切
( [5 B! O1 n8 s% r1 A19.In general, a court bouillon for freshwater fish will contain
' m5 c: u! `# X6 {) x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9 K7 S7 K1 _( F( f6 q- y$ @
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 {1 L4 _8 w) b; G和做海水鱼同样数量的调味料和香料
# D5 [' q8 E3 ]- x20.Anise is very similar in flavor and appearance to
3 F( d- n, Y2 }2 Z6 O  M; v+ U八角和下面的那种原料有相同的味道
2 V' U. H9 L$ R* l: T& n$ G2 J& _A:fennel  茴香: j# O) p8 s; M
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( l6 h# h6 H" j下面那种原料更像大葱且有平面的叶子7 ~2 [! V. b; B& D7 N
A LEEKS  似蒜葱 (这边人叫京葱)- m$ Q. p, j+ M# n, |
22.Which of the following cutting shapes refers to a small dice& ?+ C9 J7 Z; f4 w6 p* E- [% i
下面那种刀切形状指的是很小的粒(末)0 A- H" n" A) I2 Y" C' M
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- f9 Q3 U0 V6 i
23.Oil is added to the water for boiling pasta in order to
; g0 v' e1 t7 A: V向煮沸的pasta (意大利空心粉 )中加油是为了
2 {7 ^) d, y: uA:prevent the pasta from sticking and to minimize foaming action.8 V; F% M8 {! y0 |9 |
防止面条黏合并降低发泡。4 _) h3 {8 J& }. J5 P- _
24.Which pasta dish features pine nuts and basil?
3 k1 ]! q5 p. [* W4 f  x5 W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ W1 ^8 ]. S0 @* U0 d) g9 A( |5 L
A:Pesto.一种绿色的意大利面酱
! }2 t4 k, ?; r2 Y5 A, x% Nhttp://www.tianya.cn/techforum/content/96/563836.shtml3 k: T& s) M, |2 ]' Z% x
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25.Which of the following is a spring vegetable similar to spinach?
$ b6 W9 ]& i0 Q; ^- a+ u下列哪项是一个春天的蔬菜类似于菠菜?4 ?$ z+ R8 Q. @2 [7 ^7 O
A:Sorrel. 酢浆草。
9 p. p+ G* h: o5 o/ Q( q9 Lhttp://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?
大型搬家
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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:; }) e) \1 R8 H, U
哪位厨师最早带来高水准浮夸的美食! `3 i1 W) @1 y  t! J' z/ v
AAntonin Carême 人名 安东尼·卡罗美) R+ q: D) S# V1 k

* W0 ~+ a( H0 c6 A. e0 V+ K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! A8 ]6 _2 |& d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- V4 W, o7 }! n! VA:Cast-iron stoves         壁炉
& q. g( `- q2 ]' ?http://www.usstove.com/products.php?id=6
3 r4 l- `7 K8 X* {& [4 k9 a. C9 N9 `( Y% ?
28.The French term used to describe the roundsman, or swing cook, is:, b/ ]& ^! a" X
法国术语,用来描述roundsman,或摇摆厨师是:' `+ Z+ ~0 V; s3 Q- Y2 h1 R( C
A:Tournant   图尔南
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$ g" x6 M8 K) l, I29.Another term for the wine steward is:' k7 _- l6 y* b0 A) |6 M9 s$ a
葡萄酒侍酒师的另一个术语是:
1 F( y* L5 X# ~7 f: T1 Z- ]A: Sommelier 侍酒师
) {0 ]+ @" p0 I. R
/ x0 I3 c. Q2 m4 N* A, D30.Molds, yeasts and fungi are examples of a:* X! ?1 c$ o$ ^5 E& J% Z& ~
霉菌,酵母菌和真菌是一个神马例子
9 \$ y$ r: F1 s) @A:Biological hazard 生物危害+ v4 z) b0 r3 ^) Q$ v, l$ ?) [7 Y4 {4 w
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 L5 J* k) w4 U& N
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ F: F& ?; l5 e) SA:40° and 140°F (4–60°C)     4-60度. I2 [) A  w' L1 T

, b4 z3 j5 N0 R5 A2 I3 W2 h+ B32.All bacteria need the following for survival:
: _; n3 M+ T9 N  d9 a+ R3 R所有细菌生存需要以下哪些内容:' k0 R& C% ]; H& K' l$ d" @8 _) B. B
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; ?& Z& d& G3 L* s* m

4 w5 F- o0 |* k33.Which of the following correctly represent critical control points in a HACCP system?9 Y2 U3 E6 c+ @2 b+ A2 I
以下哪项正确表示了HACCP体系的关键控制点?  X0 d" d* q' @4 v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ o, Z4 Q6 c% F食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# k4 E  d8 t3 m5 T4 p: Y
4 W/ l' T/ `' \  o$ d34.Which of the following is not an example of a carbohydrate?# D* u! a& Q+ V9 d; d
下列哪一个不是碳水化合物的例子?& f; Y( O. Q% Q: Q8 @% i
A:Essential nutrients 必需的营养物质7 f- C/ F% A0 d2 O6 Y
  |3 y4 J: g" q% W
35.The process by which a liquid fat is made solid is called:0 p7 f9 f$ T. \0 P1 l
液体脂肪做成固体这个过程叫什么
3 ^( v, _4 F& C$ Q; E1 `8 N" FA:Hydrogenation  氢化
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2 K  g, u3 }) ^% G) y! o36.Which of the following is not an example of a fat substitute?& G$ g7 u/ q- P! q
下列哪项不是脂肪替代品的一个例子2 G& i  W: U8 {0 D1 N* k8 J
A:Acesulfame K  安赛蜜K表2 N. g- [6 M- Y. e  i
+ P& O6 W0 S- p2 X  A- |
37.Health Canada requires that a product labelled "fat free" contain:4 d2 X; @2 [# A7 O6 j) Z& w% N
加拿大卫生部要求的产品标有“不含脂肪“包括:
& a* l: ?. F9 w5 p7 r3 e, UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 p* |6 |( Y) A# J" o+ d4 C# e. F/ g+ y! L9 f- H! H
38.Which of the following is not a problem associated with converting recipes?
* n" h5 v5 b9 _9 `- W: J0 y下列哪项是不相关联的转换配方问题?8 Q/ g! s' `8 @% H- H; T% Z
A:Unit cost 单位成本
% B1 I" N, w) h7 C5 V
( c. U6 ^; s; r! a6 ?39.The condition or cost of an item as it is purchased from the supplier is called:) [& H7 N+ h0 Y0 D% K/ c, X' M7 i
从供应商采购的物品的品质或成本叫什么
  L4 i* w6 r0 V% }& Y# ]$ @A:As-purchased cost 购买的费用
) @0 y7 m" K& E2 m) C
3 n/ q$ l# \2 A8 K# e40.The amount of stock necessary to cover operating needs between deliveries is known as:
, j5 O3 q9 Z$ X; R# H  d在新货到来之前用于日常所求的必要库存量叫什么5 ^( c/ A+ j9 D
A:Parstock 基本日常最低库存
7 P& s. n9 M4 l$ N- F9 L0 z5 ^$ ^# G, w3 x6 a  ~" ~
41.Which of the following abbreviations is used to describe the proper rotation of stock?+ G5 r- n/ b/ U+ D9 `7 {" P
下面那个缩写是用来表明正常库存流程?. w1 d2 I+ F+ z" e) u: z8 T
A:FIFO=FIRST IN FIRST OUT 先进先出5 ?  D2 Y& W: m$ y

+ S/ j2 I/ r# ?" {1 y" b) [. M1 }42.Which of the following knives is used to turn vegetables?8 u0 l/ G& j# T( z9 X6 ~5 O
下面的那把刀是用来打开蔬菜吗?
/ r( Q0 @' }3 [2 s" PA:Bird's beak knife   鸟嘴刀2 h# U) |( Y7 ?8 a1 i0 t: `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 L9 ?2 m) J2 ?8 A# s9 h5 C7 {- ]

% Y, ^; A! w  J& G43.What is an instant-read thermometer best used for?
* c* W8 ]8 b8 y6 M% `  \! A即时读温度计最好用于那方面?2 v) Q; t& R8 f
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ ]- g0 X$ r6 r1 {

7 y9 }  a' L- e3 X0 t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ k" O) P& i& k+ _下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ P: f/ Q/ d4 g! HA:Cast iron 铸铁, U  ?# K' X8 w; M9 A  i

3 q, ?2 v( D/ f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 C$ @  Z7 X4 j. ^) I哪件装备下面有一个可移动的碗和一个S形叶片?2 n0 _: Y8 g/ V4 p8 e
A:Food processor 食品加工机& l9 R* v2 n. |
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?# `+ ~+ Y5 g" y. `+ ~
下列哪项不是用刀的安全规则?$ o# X( ]& a3 F; P2 q9 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 u% e! e: z& @! F  L6 h

* p: Z, o" C7 i( ]% Y/ {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% h* k* i# m! ?# @* d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; D6 F9 Y; l' q" v% P& s: `& rA:RondellES 5 @; v0 `/ u- a# i' s6 E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: C: y0 Y5 E& u  O$ ]

/ r, _  G& p) B9 H; q$ ^9 [' {6 I48.Which of the following is a diced cut used to garnish soups?2 N; y. L, X  B  W! N
下列哪项是切成小方块用于汤的装饰?
4 S9 _9 q" X4 d2 nA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" u/ P5 \$ \5 e8 u1 J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 U8 y! U3 X$ N  |+ _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!!——
. Q  ]  o, D. d/ l5 d7 BA:Gaufrette
( }: U) f# g) A. xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" |; C' l( B$ y% Y4 |3 l# R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" ~  g# ]. H) r$ T; g- xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 c8 K: j5 Y( ~. E5 e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 [: N1 v+ b6 ?8 [
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)1 ^6 o1 t% F/ |5 e
A:Cilantro 胡荽叶 香菜6 e) m0 u( p- [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
$ }  k( K0 L! ~0 m" O7 j7 h% z( Z 多香果,  多香果香料是什么, O0 T8 k( ^. @+ g4 Q0 N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. v& ~3 j6 p' M  Y$ L5 W) Z0 J3 [# YA:A dried berry 干浆果
) `$ f. C( F" X% l$ Q1 X+ R  D; U  f. p% Q; _
61.Which of the following are used to make a sachet d'épices?! X, V: y  M) @) O( Q, [
下列哪些是用来做香包德épices?
8 Y& A+ z& |1 s6 Q7 v7 F- A9 o) T4 jhttp://www.sachetcatering.com/
( K7 j; m- V$ M5 D7 L4 xA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" u& A" H1 s0 \$ f. I# \8 a& d9 g
" T9 y2 u0 x- h8 U2 C! w2 W
62.Which of the following condiments are not soy based?  c0 {0 {: Q& V' |' t# l4 |1 j
下列哪项不是酱油调味品的?
/ O- E2 |: u! v0 @# U' SA:Wasabi 日本辣根9 @% L. G5 b: x# R, _5 K
5 T- E  `) g5 q% ?+ N
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 I  m1 H9 @; w4 G% q$ e  Y) l
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:
1 ?$ P* C# d2 f" EA:Pasteurization  巴氏杀菌0 H  F, w( P! ~: Y0 k1 ^8 D

; _+ A% B* ^: g9 u64.Which of the following steps is not the correct procedure for whipping egg whites?$ |4 n8 Q4 b% s& c6 ~- ]
下列哪个步骤是不是正确的蛋清搅打程序?
, Q6 f$ {' A" o# v# WA:Allow to rest before use. 允许休息后方可使用。) }* [5 l) b$ W5 c- K
. q/ @8 j4 ]  `$ l: C
65.The weight of a large egg is between:一个大鸡蛋重量介于:
! o% X! k8 Y( h1 iA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
0 d1 V7 P7 Y& i7 N炼乳是一种浓缩牛奶 是去除什么做的
1 p2 r% P- V$ OA:60% of the water 60%的水
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) e2 E% h- g+ R67.A method of cooking that transfers heat through a liquid or gas is:
4 r# n) Q: b/ J6 j一种烹饪方法,通过转移液体或气体是:
8 F) a( }+ ?* S: RA:Convection 对流$ l( q( L. w6 o5 B& b! T* z* f

" y+ O/ _+ B$ M4 ?5 F$ G# Q68.The cooking of starches is known as  烹调的淀粉被称为& T, Q# J7 J/ h  l* i8 z
A:Gelatinization 糊化
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9 k( d3 F: t$ m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 @  a5 `" Z& f* o4 M
A:Braising 烤
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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:% Z& B' F: x3 H7 f8 r4 ]
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
/ F, o7 e+ r# |* a  [5 T: e( j  ]8 J1 S+ H6 A. m
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
/ f' m( \4 I8 M/ a7 o# xA:Fumet 原汁) o7 M  t3 Q* d. \5 R4 _

- h$ _, Y- T" K, G$ p  m72.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! r. {! k5 M3 t0 w$ {' |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, T% \* ^$ X2 m* L) e1 o3 h. ]) E/ c3 m! @/ p1 k3 |  U5 W
73.Which of the following is a principle not used in stock making?/ D( K' f# O+ E* ~% \9 s( t
下列哪一项不是用于制造高汤(低汤)的原则?. q6 ]+ c; J# }' a- _" K% k: w- o
A:Start the stock in hot water.开始在热水中操作- Y2 c' O* n8 |  z
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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- b. p. u$ b5 R3 b
A:Remouillage 法语熬汤+ \: x1 }6 [. o' \* Q7 P: C& y8 D
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
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加油!
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