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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。+ I9 V0 [) [% V' M

; |, h$ N2 ]' _, I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。
/ ?9 a. h+ Y' Q& W9 H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
! L# `% D( n1 \* b' d2 B1.Which of the following methods should be used to determine doneness in a New York steak?
9 }2 D- U. p& M* s0 C  b! k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)7 F2 w8 k; j) h3 ^  k8 b
A: pressure touch. 压力触摸& z8 S, n4 K( k6 d
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 s( K" d  @" P# R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
. N  S0 J- o% w0 U5 rA: acid  食用酸
$ d% N& H% }, D* i: r; b3.Vegetables are major sources of which of the following nutrients?
: D: y3 [) N1 O蔬菜中包含的主要营养有哪些# i. ~/ z& p# @# e9 B9 @
A:vitamins and minerals. 维生素和矿物质。9 k5 Y/ c5 \4 i0 o' v3 h# [" l5 I
4.Cauliflower is commonly served with' r2 [6 q$ Q% t7 F# z, [
花椰菜(菜花)最常见和那种酱汁搭配* D  j: Z" |; u2 G
A:Mornay sauce. 奶油蛋黄沙司& w1 a. x  \6 Y+ q3 o$ K. {/ K' X  z' E
5.Which combinations of products are found in pie dough?
0 G$ U" Q. d5 d5 U( c' G3 @下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)2 C7 l& E3 T# s0 O4 {
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" F8 m1 k. Z' _+ q$ A& S: _
6The French term for mussels is 法国语青口(海红)叫什么% O" X4 h5 f* I3 R
A:moules.法语青口,海红
7 {, F+ [' r7 u& v* C; Z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% [0 s! e1 d; C4 L1 q( q0 Q- BA:faintly fishy. 稍微有点似鱼味& k1 I. l( L4 T- C- E  b, k% p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& E% P" \+ q! ~" g, Z+ lA:2 days. 2天. }* X4 c$ p" D  I( q3 y3 F! e# s
9.What are the principle ingredients in ratatouille? 4 e0 ]6 r5 ]  i
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- v* }, p( v' f! [/ E. V9 W5 d8 a
A:Zucchini, eggplant, green peppers, onions and tomatoes. N% p/ S6 |) V4 T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 T$ K: L, _2 m+ K8 P
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 n* U0 w4 P, h3 x# AA:cook food in quantities that will be used up within 20 to 30 minutes.; ?  X+ b: D4 Z, V5 k/ O2 M4 ]- i
大批量烹煮食物要在20到30分钟内; Z8 P) e7 z  G
11.What person has the authority to issue a Health Permit?. u( e( q' Z9 C
谁有资格颁发健康证(卫生证)。1 {  _5 }0 m; z! N9 a* o- n' C- o
A:Medical Health Officer.
4 `6 A1 `9 w7 Y! l3 ]医疗卫生官员。+ y3 z6 n( @% [% L2 e) _
12.For what period of time is the health permit valid?
# ^* j+ V" |: {! P& W3 c健康证的有效时间是多久?
1 u. F0 h* e: jA:12 months.12个月7 t! e3 E* e' l+ I9 l' @
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& D' r. @, k* A( r  K在食物和饮料准备区,通风系统换气的标准时什么0 ?# `! N- m+ M5 i( [- C! y2 f
A:08 times each hour. 每小时8次" y0 Y! h/ m- {( |5 O
14。The minimum temperature for manual dishwashing in the wash sink is
# d' [# q2 J* ]2 R4 |1 Q3 F手工洗碗,洗碗池的水温最低多少度?
  m0 z1 x- T8 n; t9 R% dA:110 degrees F (43 degrees C). 43度
, Y6 O% @1 ^0 ?. z$ u, e15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; W8 s. p' t) d用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 c2 u! U1 R. L( QA:180 degrees F (82 degrees C).  82度
$ p9 @) W' v( C: R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 c' R) |9 R2 i0 A" v/ j! q: X
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 _/ q, F# T2 L& e6 s2 d
A:en papillote.  法语自己理解# F3 |, W$ n0 W; @. s
17。Wing or Club is considered a9 Q/ U7 m/ H- C
翼和CLUB 被看做是一种...% N8 T  Q. X) I/ I  ]' p9 ^0 }# q6 i
A:Bone- In Cut     带骨切
4 k+ e' [/ I. I1 w3 X% x* F18。New York is considered a   纽约牛扒被看做是一种  N5 _! L) o; B- N, L9 w  O/ D
A:Boneless Cut     无骨切7 r2 ]% K: n( ?
19.In general, a court bouillon for freshwater fish will contain
8 y4 T" A  n9 t1 g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* l' ?  G2 j8 |7 `' E
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 P: M' g. L; |6 e$ o1 t1 b
和做海水鱼同样数量的调味料和香料: @2 r, l0 f8 V1 g1 D6 f# O+ M  m
20.Anise is very similar in flavor and appearance to  \, m/ Z9 Q( L. t, o
八角和下面的那种原料有相同的味道
4 k# ?1 a/ L- z+ }, ~- DA:fennel  茴香
- n  a6 Y2 _5 ]7 u8 E) X21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- W" w. \; k3 Q6 C% m2 P$ W! K/ x下面那种原料更像大葱且有平面的叶子
) u5 V9 h) v  q0 H6 ?2 g8 ~0 @A LEEKS  似蒜葱 (这边人叫京葱)
- `5 v5 t0 O% [1 W4 Q' C22.Which of the following cutting shapes refers to a small dice9 k: Y4 C& ]( w" k
下面那种刀切形状指的是很小的粒(末)+ `6 Y' j, I) F! H0 |
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 r  [3 M8 Q* d1 Z# t
23.Oil is added to the water for boiling pasta in order to
& k% P( N7 e8 h; ]向煮沸的pasta (意大利空心粉 )中加油是为了
/ n  }- r8 t4 I. G0 P) h/ WA:prevent the pasta from sticking and to minimize foaming action.
9 K3 ~- s( p" B! X5 J( Z6 ^防止面条黏合并降低发泡。1 L% w3 a) L' V5 C
24.Which pasta dish features pine nuts and basil?( h4 @& L) ?* R
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# E6 ]# \% r1 w. I' YA:Pesto.一种绿色的意大利面酱 " z0 j% ^4 `% Z% R) r. ?+ K1 b
http://www.tianya.cn/techforum/content/96/563836.shtml
7 J/ G- ?8 s4 H) l, S3 N- O4 h- y0 m# C1 h
25.Which of the following is a spring vegetable similar to spinach?
. k% x  ?! O% n+ K& S6 d下列哪项是一个春天的蔬菜类似于菠菜?
3 _) k! ]. l& Y2 l# Q0 cA:Sorrel. 酢浆草。
- L& V& V5 d8 N- `9 D8 Jhttp://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:
2 t8 U: O" E1 \9 p$ u哪位厨师最早带来高水准浮夸的美食
) M1 k( b% z- `AAntonin Carême 人名 安东尼·卡罗美( e+ P5 e7 y/ W  K

% E+ Y4 _6 t, K# e8 D$ K' O$ ]" h* S) t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& Y* x, S4 C  J# }- \$ {, m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ H7 L( S/ R! _: w" H) V
A:Cast-iron stoves         壁炉
1 U" _- @3 q' L) ~' U# Y, nhttp://www.usstove.com/products.php?id=6
2 z+ t; l0 f; X; k  V' w
* E' N; O1 u2 l28.The French term used to describe the roundsman, or swing cook, is:; W0 b: d- e" M/ B. w1 ~
法国术语,用来描述roundsman,或摇摆厨师是:  F9 T$ @$ J  A# o$ ~. p2 c
A:Tournant   图尔南7 W7 n& j8 L: x  _3 t8 F4 d

1 {+ ]9 s% j6 h; o$ C29.Another term for the wine steward is:" g( d! _5 q/ v+ p0 X$ Q
葡萄酒侍酒师的另一个术语是:  B6 Q% Z9 \5 G1 K6 k
A: Sommelier 侍酒师
" S+ X  ~) R5 f' N# c1 L! G6 j7 ?
30.Molds, yeasts and fungi are examples of a:& i' |4 }- O5 I# D1 K. ?
霉菌,酵母菌和真菌是一个神马例子1 d4 O5 g4 U  F6 _
A:Biological hazard 生物危害
* V3 S* c5 c5 G" E* l, w
3 K& e+ I$ J$ A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 T: _9 ~4 G9 ]0 m+ I根据加拿大食品检验局,食品的危险温度区在多少之间:
+ a# r5 H% u" P1 d9 I) ?" }3 EA:40° and 140°F (4–60°C)     4-60度
6 b" [5 n6 J# S' [) D4 o3 |: @6 L9 s- q7 O* Y
32.All bacteria need the following for survival:9 j) t( J' e' K- D6 H( U; m
所有细菌生存需要以下哪些内容:0 S" x2 [9 V( M8 U! ?' }3 R
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  |. s* L9 G& `7 `9 I3 X6 ~# ?
  w' c& a7 x3 T33.Which of the following correctly represent critical control points in a HACCP system?: k* _+ J0 t* Q
以下哪项正确表示了HACCP体系的关键控制点?% A0 {8 |0 S) B/ y4 |+ l) t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 |" @% t8 C' r: W7 k7 y4 R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ H0 n$ h& `/ ~. |
7 \8 q! _% i; x34.Which of the following is not an example of a carbohydrate?' D2 D; J2 `0 S0 u# H& K- U& z
下列哪一个不是碳水化合物的例子?/ q6 e. a' R% G7 l
A:Essential nutrients 必需的营养物质! z/ P" ]$ f% U$ Q

0 Q5 ]# t! w  C& ]% Q35.The process by which a liquid fat is made solid is called:: r' q- m% j6 t
液体脂肪做成固体这个过程叫什么
' k* J8 u4 |" [  z' K7 {A:Hydrogenation  氢化
. _( ~3 }" t9 E' P$ v5 j
" i. Q1 Q: a6 n  o36.Which of the following is not an example of a fat substitute?0 V* j; l7 m/ a$ d3 o4 Y
下列哪项不是脂肪替代品的一个例子
6 k& x6 ~- s3 Q1 lA:Acesulfame K  安赛蜜K表
. M5 P5 K7 K2 Q) _& {6 @, D% P/ r5 ?5 E" e, m2 S/ g$ j
37.Health Canada requires that a product labelled "fat free" contain:1 k( q- m/ _! b" X7 k
加拿大卫生部要求的产品标有“不含脂肪“包括:
. f9 C' X+ W; B7 ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; n$ \+ x# [4 a( O; Q* F' U
/ x- e+ s8 g/ P4 f2 W- W38.Which of the following is not a problem associated with converting recipes?6 n* D3 W( H0 _  V1 H7 X! ]
下列哪项是不相关联的转换配方问题?1 N$ |: E1 V. l# p- r; V
A:Unit cost 单位成本
7 A( q" F7 ]7 a  Z' y4 {+ S
0 U5 C/ G9 q, S( R+ t/ H+ X. p  [39.The condition or cost of an item as it is purchased from the supplier is called:
# Q; S1 V" j& n& j7 ^4 h$ n从供应商采购的物品的品质或成本叫什么
0 |! N+ \! s  W9 K. w0 }) iA:As-purchased cost 购买的费用0 |4 L5 h! f: l; W5 c: ?' k
0 j% k0 m+ B/ c) s& z7 R& ~* [
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ O% N- @2 [5 I# T$ F3 w
在新货到来之前用于日常所求的必要库存量叫什么
# ^- D+ B0 S* ?  d: E3 DA:Parstock 基本日常最低库存7 G/ J" x! `# t+ s/ W

( x1 t0 C/ t6 ?3 J41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ z+ ]9 e0 Z  k) r, L( Z2 @' v5 r下面那个缩写是用来表明正常库存流程?
* J2 Z3 ?: C0 I0 ]9 F! i9 m& QA:FIFO=FIRST IN FIRST OUT 先进先出, `& {2 w/ o- e+ e
3 R" f0 K) M) {8 V9 K5 \
42.Which of the following knives is used to turn vegetables?: n4 A# G; u3 v& w5 [
下面的那把刀是用来打开蔬菜吗?2 Y% y7 V7 @) F) @" S4 c/ i
A:Bird's beak knife   鸟嘴刀
2 Q, A+ ^3 o' H) r! y+ r, qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, Y. N0 v$ Q1 I$ c5 V# J+ Q
% \0 x/ I" X7 @( b2 y! l, _
43.What is an instant-read thermometer best used for?6 t3 a6 w/ y9 D5 T- ~- S4 L
即时读温度计最好用于那方面?
) W0 u6 a! E3 E! }$ HA:Checking the internal temperature of a roast 检查被考物品的内部温度
7 W8 B; m7 H& @0 X! a" u0 J, h- b! O7 E6 d! N7 U9 [
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, T! d+ U  R$ {  `下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 Q) P9 Y, f2 z1 q. ]  m2 EA:Cast iron 铸铁, O) h( W: a/ B# B
9 l' [, k& a% w5 I; A
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 g$ T) w0 o! T
哪件装备下面有一个可移动的碗和一个S形叶片?* }* c& K' _8 i3 f8 b" ?0 A# @
A:Food processor 食品加工机
( b9 ~2 n7 m6 n: _7 fhttp://www.google.com.hk/search? ... iw=1263&bih=572
) q1 y' x7 n& e; B4 `% L4 y" N6 v
/ l+ b: v/ z3 Y4 m46.Which of the following is not a rule for knife safety?
8 x: {2 o7 ]; `2 A  D0 Y下列哪项不是用刀的安全规则?
5 k3 C& T9 Y' ^6 V1 h: _% A3 d# t& i' ?9 bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 v" a% V) o8 ?$ J9 _* r5 G, D
1 ~: O' k, ~, J( x8 a: r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ ]4 e/ l" O' T1 L9 c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 a- `: Y1 U' ]: K- l$ L
A:RondellES ' w; e+ H, K, i4 I; b4 @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: B. a; E, i& F, m: ~  f5 c$ W# j
; P. T4 S! p0 V! E# e6 X
48.Which of the following is a diced cut used to garnish soups?0 A- F) _) d1 m! i! ^- y7 \7 I' B
下列哪项是切成小方块用于汤的装饰?$ t. O8 A' U8 e  o( v' |$ |
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" n1 p/ h& q" D% M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; Y1 F. z5 P7 P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; Q/ B9 U- X: i) y. PA:Gaufrette 5 {2 L" r' J7 g  o( e. o5 z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 d/ g* J0 N  v' F3 rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- `, H6 l; w. G0 k- ~) {" ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% _0 x% s/ P1 M+ d

% T- g$ V* w; @% }. ]$ Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 J) S; ~! h; L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)) C2 P2 U) Y4 U8 G' i5 K( C, ~/ ]
A:Cilantro 胡荽叶 香菜. F: y( Q0 S6 C: O- P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  a7 Y0 B+ n# f" Y" {
/ |: |9 m& L; {* B* P. n' b
60.Allspice is made from:" b% U1 B6 S' B
多香果,  多香果香料是什么7 z0 ?. B! P8 d5 b! o" d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( @2 P( K! w" I0 y& n/ j2 q3 }
A:A dried berry 干浆果
# F4 ~& ]4 e" ?! g+ C8 v' z- x8 ]! T3 M2 }# `8 c
61.Which of the following are used to make a sachet d'épices?% X/ _: D2 F6 J$ ^
下列哪些是用来做香包德épices?
7 x4 J# H5 w9 J0 Thttp://www.sachetcatering.com/
8 w; T  @4 l7 Y4 r$ g+ N" c1 `! ], t$ kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# E# n# b  ?% |6 n. c1 I/ i
1 _% q$ w. {" U5 b
62.Which of the following condiments are not soy based?
, S9 U2 u6 W8 ^: w" j/ @1 ~下列哪项不是酱油调味品的?# v: s. j  i8 J$ p
A:Wasabi 日本辣根2 K" b  G/ o7 @. n# J1 U, R% Z
" ~- a' {/ M3 r6 `' f! ]8 @
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 O: O. J! B  z' n* y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:' F) s1 Q1 v! V" K% B3 I
A:Pasteurization  巴氏杀菌3 }) m/ N* c% u- C+ Y. G7 G4 y
! h4 s' C1 @6 I: j6 {3 V
64.Which of the following steps is not the correct procedure for whipping egg whites?
2 w9 Y% }1 }6 l7 m9 A下列哪个步骤是不是正确的蛋清搅打程序?( x1 u2 Y" Q9 _7 Z# {, g
A:Allow to rest before use. 允许休息后方可使用。/ g5 |# P) a+ N- x" S
. u2 y  I: s3 R- Z1 M. R
65.The weight of a large egg is between:一个大鸡蛋重量介于:" I3 y  {4 n9 I
A:56g and 63g 56克和63克
3 Y- E! B, c; r4 L" D9 P$ j: C$ ~& y* b" }; \3 C9 v- E$ G
66.Evaporated milk is a concentrated milk that is produced by removing
7 |& E) U" j& `% P" E$ r炼乳是一种浓缩牛奶 是去除什么做的3 W0 Z) E( ~& J- k3 Q' r- g- J
A:60% of the water 60%的水+ O: [9 Z# Y) w9 ]" J. m: W% H1 S
. ~9 @) C( X2 Q  ?) P1 [# G
67.A method of cooking that transfers heat through a liquid or gas is:0 O6 O6 U& G, v8 S$ F" G
一种烹饪方法,通过转移液体或气体是:2 y- V5 d; T. X* j& Z
A:Convection 对流
( N9 r7 A3 h8 j
" o( z& [3 i6 A5 q: U( g68.The cooking of starches is known as  烹调的淀粉被称为' E2 `6 f& s) P, v9 M
A:Gelatinization 糊化) e( A  w7 H1 Q. ]
9 X) {1 }" W# d& r+ S% o
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 f3 f* W; b; P6 V6 I9 v) iA:Braising 烤
. Y8 `- H/ u! ]' E& n# G' |9 ]2 M# \. j8 Y: f
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:
2 G, @+ K+ P; I6 ^2 N+ dA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
0 {) u2 H/ ?& h' x1 _0 l( X; G+ n" C% @
4 N0 p( R( N* F  k9 {. O71.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  ]! @5 V  `! z0 ?
A:Fumet 原汁
' I- {+ I8 ?$ b( l6 j  m
; ~5 j& x7 @: a) S% {72.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& ]: b: V0 B1 ~: o& Q) O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 m* _3 Y0 D3 d. C4 M' U
2 \  j6 C; t- R) \8 t& B) h2 M73.Which of the following is a principle not used in stock making?7 v9 o6 }$ ]0 n4 L2 N
下列哪一项不是用于制造高汤(低汤)的原则?' ]  N7 f- ?6 g; u
A:Start the stock in hot water.开始在热水中操作: h  r& p2 l$ h
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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
. \+ Z$ \0 f5 Y; C) L1 WA:Remouillage 法语熬汤# n! U- p! @: @9 p8 l
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