埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8033|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
5 `/ ?& m# O8 J7 o2 e7 @$ Y% z. w( m" ~+ `5 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。  P/ g4 V) X# N0 X* n
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
+ @# q- |0 l" _2 O7 W1.Which of the following methods should be used to determine doneness in a New York steak?/ t! J# w. T, z2 |- B
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)$ m( c2 i+ A; m0 j$ \
A: pressure touch. 压力触摸
( g: T: E- l7 O- r; e+ q  `+ }2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! ^+ N3 n2 L, ]& U! 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# \! g( W4 P+ K+ q( r3 M( U
A: acid  食用酸
9 e) y. X5 {8 a5 E% v* f6 ]3.Vegetables are major sources of which of the following nutrients?
5 v+ A  j2 E! y蔬菜中包含的主要营养有哪些
. I4 M6 O. \+ [) Q6 v' sA:vitamins and minerals. 维生素和矿物质。
( P" M: L, G" l3 n0 }/ x4.Cauliflower is commonly served with, a" J2 P9 z. i+ {8 H  e
花椰菜(菜花)最常见和那种酱汁搭配4 A2 C5 P0 {! E: ?, g. z! t
A:Mornay sauce. 奶油蛋黄沙司
) l# N% i! \! ^5 Q  u1 N& I4 c5.Which combinations of products are found in pie dough?+ n+ f; e) m( }' @3 Z& l- `& ?
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# V9 P$ \- D5 x  C; Q1 YA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 i6 Y/ p3 Y+ `: H* W
6The French term for mussels is 法国语青口(海红)叫什么- s/ W" r0 `  {# v. s# s# \
A:moules.法语青口,海红0 k, U- m; U. V" A8 ~5 n; n4 d
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  s  W/ f% N; d, L- L5 c
A:faintly fishy. 稍微有点似鱼味
0 R, Q' h# n# o6 ?- M# w* |8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( N' D" L# {% u7 TA:2 days. 2天
# D, B1 l/ Q; t6 f9.What are the principle ingredients in ratatouille? ( [. N9 h$ t' O+ m
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 j) ^$ A0 S7 M+ K4 i( L7 l; L% mA:Zucchini, eggplant, green peppers, onions and tomatoes
; J8 N9 {. D( j, }1 E0 K7 k西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  Q3 i" \$ E0 [, W3 d* z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- R* M9 d$ T- k) {4 H/ n3 g/ G" s
A:cook food in quantities that will be used up within 20 to 30 minutes.
- n6 j% f8 }% [% G! W大批量烹煮食物要在20到30分钟内
& T. }5 E8 p- c4 i/ P11.What person has the authority to issue a Health Permit?
, Z3 p9 n; r; N6 N4 v4 i! p谁有资格颁发健康证(卫生证)。+ h3 {1 ?  l) M
A:Medical Health Officer.$ ]/ F" b( o2 b+ q. a# ]
医疗卫生官员。
! f' Q; F! O# x1 r6 o12.For what period of time is the health permit valid?
4 q7 L6 M( r8 a' ]8 S; }( p8 t+ Y; A' f健康证的有效时间是多久?
5 e: i$ h+ x6 \+ I0 K1 c4 FA:12 months.12个月
( V. `0 Y) H2 U& R2 l$ I13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ k* k, n% i9 M% E
在食物和饮料准备区,通风系统换气的标准时什么
- Q$ o0 P( ^5 r9 a, d* E) ~A:08 times each hour. 每小时8次; }7 k$ i* e: Y9 R. t
14。The minimum temperature for manual dishwashing in the wash sink is, P/ h0 N( r& V+ I( i; y% c
手工洗碗,洗碗池的水温最低多少度?
" n8 m2 q# _$ n( MA:110 degrees F (43 degrees C). 43度
  o0 G7 F& ?# q9 X15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, b( `* I5 I( p1 V用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! p. o+ @' d$ Y% ^
A:180 degrees F (82 degrees C).  82度
6 A6 g9 a; N  u0 @3 V16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( `9 m6 J; }: I% p用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ D4 P+ n- ^- y) ^, P0 }" P
A:en papillote.  法语自己理解% o3 u" {( u0 y0 E/ V8 q
17。Wing or Club is considered a
1 T/ T; P6 }+ K翼和CLUB 被看做是一种.... i& q% {% W) U* y% L
A:Bone- In Cut     带骨切' e, A7 L+ l! [
18。New York is considered a   纽约牛扒被看做是一种
# V& c3 s7 w( a5 X3 u) o0 IA:Boneless Cut     无骨切
  C. Q) D  Z9 }3 h19.In general, a court bouillon for freshwater fish will contain1 I7 r! d  O9 ?3 t. }' Y
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8 p1 B5 y; N  D6 U6 K
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% c. G# T, Z2 x. j+ u和做海水鱼同样数量的调味料和香料
# O, }- B' I! S/ ^20.Anise is very similar in flavor and appearance to' m' B7 X8 E6 x' s: I% j2 K
八角和下面的那种原料有相同的味道( R/ j: U  P2 t9 @+ K
A:fennel  茴香  ]  B/ l( N2 B. s! S6 q+ c0 L
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 j* a& [/ I  G3 }* q5 e" l下面那种原料更像大葱且有平面的叶子
& p3 I' z) J8 L/ K9 p4 o4 nA LEEKS  似蒜葱 (这边人叫京葱)
3 a/ H) M) [$ l1 w22.Which of the following cutting shapes refers to a small dice
3 o. M' W4 j; K8 Q- E) i下面那种刀切形状指的是很小的粒(末)
8 ?9 P* X9 o- O2 d7 u9 n+ Y; ]A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 J1 d7 s1 }* E3 M$ r
23.Oil is added to the water for boiling pasta in order to) }' ?, d2 c" z) {
向煮沸的pasta (意大利空心粉 )中加油是为了5 [! E6 W/ m, L' i" H
A:prevent the pasta from sticking and to minimize foaming action.
. A1 ]& a; S) E# Z防止面条黏合并降低发泡。1 g3 Q  B7 F9 u# x
24.Which pasta dish features pine nuts and basil?7 k: G0 z% b0 B! A2 f, W
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! L4 Q, B! k4 c) ]
A:Pesto.一种绿色的意大利面酱
0 G) m! I4 S0 U, T& Z- Ahttp://www.tianya.cn/techforum/content/96/563836.shtml
  k& ~% t+ P$ W( d2 b8 F# b5 {5 a4 l% i+ I( I
25.Which of the following is a spring vegetable similar to spinach?$ i/ I4 B- X6 n9 r2 O
下列哪项是一个春天的蔬菜类似于菠菜?
# ^+ V# q) s* n, ^! h, CA:Sorrel. 酢浆草。
# c; }, W) K. y$ Dhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
+ I; ~6 ?0 C7 b2 f哪位厨师最早带来高水准浮夸的美食) `# d9 D- D: o& ~/ w& n
AAntonin Carême 人名 安东尼·卡罗美
$ Y' |. [, U- S
2 O+ p- W" e3 S* h. x+ n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ b  g8 F8 c4 z# l
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 y+ B6 c/ P* Y8 N* m& K8 NA:Cast-iron stoves         壁炉
: W8 C( o# A6 y: W( Xhttp://www.usstove.com/products.php?id=6
4 o7 H  |& A% `; D: J
% \( i& q' N$ p5 F8 r28.The French term used to describe the roundsman, or swing cook, is:
( F1 s% ^# y& v# [1 P4 W7 R' n法国术语,用来描述roundsman,或摇摆厨师是:& z7 a' t/ l& I
A:Tournant   图尔南* s; U8 \) _) }. z) s3 t, Y) v
2 ~( o4 x# s# ]6 E7 S3 _8 }
29.Another term for the wine steward is:" d/ \2 v4 m/ J* }9 p
葡萄酒侍酒师的另一个术语是:% m1 `& n& l, y! `& o2 Q9 I
A: Sommelier 侍酒师# C( S* U$ B. H* c7 E" Z' Q

! \4 j3 Z  d6 Z  M8 {& @; m8 G; }30.Molds, yeasts and fungi are examples of a:
& \" a6 Q- L! K2 f霉菌,酵母菌和真菌是一个神马例子& ?1 ?# Y. r8 t. {8 ]5 ~; O4 t
A:Biological hazard 生物危害: P4 R7 d' Q* u+ G

5 ]  R5 Z! T  Q: K3 C+ P$ w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 O' M( N( H6 m. M0 X
根据加拿大食品检验局,食品的危险温度区在多少之间:1 ^$ T! |% x  c
A:40° and 140°F (4–60°C)     4-60度
4 B  D" |" N- m" k+ }. P+ z) r$ |, U+ x1 M1 k9 C
32.All bacteria need the following for survival:1 g3 T% \: n% F, x# L8 Z7 j4 d  M+ s& s
所有细菌生存需要以下哪些内容:
- W$ a9 r6 `4 G5 ]5 b2 fA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ ^" m9 B6 P1 S  O6 k/ |) a

% H) A+ I8 z2 t& S33.Which of the following correctly represent critical control points in a HACCP system?
  T1 w0 ]4 k* _5 l' c" k以下哪项正确表示了HACCP体系的关键控制点?
% C) f+ H! N6 WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 z2 t+ s# z% w1 O" o( A4 h食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 @( m5 T1 J$ a! z  ]

5 n7 t. X8 `' R. M. _9 r; r34.Which of the following is not an example of a carbohydrate?
2 s: N. b* ]- O. {* g下列哪一个不是碳水化合物的例子?
8 t! @4 j( U; d6 b1 SA:Essential nutrients 必需的营养物质; D$ p/ ]# e) \6 t; ~- j8 Q' |* i

$ J* e: V( v& y# }35.The process by which a liquid fat is made solid is called:
- U- q0 u# S" [: K+ X) P' \液体脂肪做成固体这个过程叫什么/ z$ K( S. u$ ]  d* g7 @5 @
A:Hydrogenation  氢化
  k0 T; t" @5 j3 o. R5 G6 }! K5 q& V; U" l  d2 _  e
36.Which of the following is not an example of a fat substitute?
+ ~% _+ D4 l2 a. x* R, f$ w- l下列哪项不是脂肪替代品的一个例子
/ J& ~% Y0 L  x! DA:Acesulfame K  安赛蜜K表
  f# M! R4 Q0 [. o. E& M' x2 W8 H. x6 j* L( j1 n' \
37.Health Canada requires that a product labelled "fat free" contain:
! A3 s/ M2 P! L$ d8 x* ^加拿大卫生部要求的产品标有“不含脂肪“包括:% q. N: z+ Z0 b" s' z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 K+ O: u# _: F, j  e0 ~0 b2 s- R% i& A' C
38.Which of the following is not a problem associated with converting recipes?, M4 D, z  f& b4 U5 r& L
下列哪项是不相关联的转换配方问题?' g+ p- N: |5 \0 `7 o- H& T  S
A:Unit cost 单位成本
$ a1 Z; N% @0 @+ x* X7 `  z* Q4 O7 L$ y# P- F( q* x# z
39.The condition or cost of an item as it is purchased from the supplier is called:
( t5 }! w" ^0 M4 R; k1 ~% R从供应商采购的物品的品质或成本叫什么
* y; K6 i0 U) |1 k* q. WA:As-purchased cost 购买的费用
3 k! K7 O4 C- S2 w& D% c  }$ i- V: Q- p" q) _
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ y3 \2 F% I: y% O8 C5 R6 O
在新货到来之前用于日常所求的必要库存量叫什么
( L& O5 d& N" \6 iA:Parstock 基本日常最低库存1 `0 e. n& q. S- ]* w. m
7 N( a3 u5 Y. a& r" ?+ U
41.Which of the following abbreviations is used to describe the proper rotation of stock?
- ?# V& i, c9 @; |9 r6 N1 o3 \下面那个缩写是用来表明正常库存流程?0 U8 Q, Q0 ~4 e$ \9 W& ^% u
A:FIFO=FIRST IN FIRST OUT 先进先出
6 @' p2 ~6 z8 W' X6 c7 [, u+ z& q' }0 }% n
42.Which of the following knives is used to turn vegetables?
6 ~7 P  G+ q/ s; L# r- b. G0 p3 V下面的那把刀是用来打开蔬菜吗?
& I8 g( g; H  G5 g5 J% B0 N5 eA:Bird's beak knife   鸟嘴刀3 G6 X3 ]6 R7 y3 i: @+ y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 ~9 p7 X6 B1 Z* H
6 h; O* }- D" X6 J43.What is an instant-read thermometer best used for?6 x2 m$ c- |" ]& E
即时读温度计最好用于那方面?
! i( ~2 g1 x/ t3 c" ^9 x2 B0 SA:Checking the internal temperature of a roast 检查被考物品的内部温度
! O* L/ V% P' h2 \2 p" L( e# K" R5 R- c2 O0 j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; ^: P2 y1 ~4 ?* ?( w$ w
下列哪些金属材料受热均匀,通常用在铁板而且非常重
- j) @& X; n! a9 G. xA:Cast iron 铸铁
" ^- j+ C/ d2 ~7 r8 W/ c+ x, S
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) @' W9 b: b( q$ ~哪件装备下面有一个可移动的碗和一个S形叶片?
& j" z6 ~4 a3 y5 K$ oA:Food processor 食品加工机
/ |7 [8 r: O. h# K, G2 rhttp://www.google.com.hk/search? ... iw=1263&bih=572( Y7 G4 {" ~6 D0 L
' u* G* M$ K+ J# |# @* Y
46.Which of the following is not a rule for knife safety?
0 P1 E! l1 Z: F1 I' P5 {下列哪项不是用刀的安全规则?0 Z- {" c4 ?9 ~9 P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- [# Q, p3 n( k+ a+ [. V' P/ ]' ]; Z  e& ]! q! R4 b
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, c5 @3 F. X: V* t' J, z/ {+ h: h* t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) m$ l- L* d% F/ P
A:RondellES 7 k* S2 i4 G3 O7 |/ b. I6 V2 \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, U6 C& B1 b: }1 @5 T5 @5 L( F

/ s, F( q. U; Q$ y# m0 r# _48.Which of the following is a diced cut used to garnish soups?5 r' f. F& a4 d. @$ O* V, q* ~$ f# p
下列哪项是切成小方块用于汤的装饰?. L: T/ a9 D* {0 z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; a8 n/ m# B" \) `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( Z6 I" d: T% N+ J$ P  Y  x# }: H/ V
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!!——7 v; }# t% A. q3 j, b  ?0 _' A3 Y
A:Gaufrette 2 H) @, D" k+ l' c3 b! F; m$ v4 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* H" _5 Q5 J& f: n! E5 E# `: {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 e- n! `9 i& H. q& @# U, ~6 O% u# e8 ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 ^; q; d4 R  a2 \$ r% e
1 ?& c# S- {4 z! T2 ]8 x
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 }# A5 H% E) Z/ z# 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)9 \7 P' z+ V2 r8 W
A:Cilantro 胡荽叶 香菜
& J' Q8 Z# R9 fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 D% e9 p: ]/ S  q1 O- H$ V# S5 w! {& r7 S' T" I5 E
60.Allspice is made from:
- r& m: K% }$ D+ I 多香果,  多香果香料是什么
% f. n/ u  l9 W# T; U1 o4 [) hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# _- b3 E, _  D8 q, ~( L- hA:A dried berry 干浆果6 _! b- x- m, L8 h; L
5 x5 }0 F. v! k. S/ J" D9 R
61.Which of the following are used to make a sachet d'épices?
2 [- {  L; l$ A3 {* o8 g# E下列哪些是用来做香包德épices?8 Y; n( K% @. J" Q
http://www.sachetcatering.com/( s9 H1 Z2 S- P2 p% k/ ]- Y9 V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( A8 n5 O! H: r& I
6 j9 ]/ a) ~+ U# a3 R+ F( k' k9 t62.Which of the following condiments are not soy based?: F& q. A2 U; ]6 V) ?/ W
下列哪项不是酱油调味品的?3 r/ T6 r( N0 a+ F2 d" O
A:Wasabi 日本辣根
* I7 ~+ T( D* t" v' X! \' B( M+ ]' B/ E) j6 T* f' X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 l% A$ }, x  A1 ?% U( |7 j, V0 A% m
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:; B; k$ Z! `6 D0 q% X, g& }6 l+ P
A:Pasteurization  巴氏杀菌
( l, s7 I+ j( M' _9 s. ^$ K5 W9 ?1 g* M" b! t; U
64.Which of the following steps is not the correct procedure for whipping egg whites?# p% r# w# w' S7 z
下列哪个步骤是不是正确的蛋清搅打程序?2 W: t2 f5 M: [& V
A:Allow to rest before use. 允许休息后方可使用。
1 w( O* B1 H* m9 y' V
5 `$ L2 P' C  r- e4 _7 z. X0 [5 ?65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 q3 e5 S$ O: r3 `A:56g and 63g 56克和63克
5 B# c: ^" ?" B0 \  \  `; s
4 G" U2 x5 r; @7 I: C9 _66.Evaporated milk is a concentrated milk that is produced by removing' ~- X' e$ ~- u" L* E$ |
炼乳是一种浓缩牛奶 是去除什么做的
3 y/ x! l6 z; N4 p. c8 BA:60% of the water 60%的水7 \! }0 f' C. |, B; T
! b/ j% t7 L  Q! h# T8 x
67.A method of cooking that transfers heat through a liquid or gas is:5 C$ F( j0 X4 z5 P+ d' f
一种烹饪方法,通过转移液体或气体是:
8 J: T+ z4 T8 D$ Y! UA:Convection 对流/ N6 Z3 L4 u: i5 d# P2 q* G

2 s( d% h% |% `, @- @, d' [68.The cooking of starches is known as  烹调的淀粉被称为
% S; ~& s# B. D: D: t/ A! b! nA:Gelatinization 糊化
! Y0 q5 }2 _9 N5 o3 O# `% C6 Q$ Z- p9 a) A- ~# F
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; K1 j5 @0 k0 m. ]6 Z. Q
A:Braising 烤) U, K/ r5 e( S: Z9 n! Q
7 o0 n# V( Q( z. \5 c2 F0 t5 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:. m# |: h5 R/ [( `9 l
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 v; T: E% {; `9 ?8 f
* m2 ^. u  N$ ]% g
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
9 t7 R$ f' M& m9 e: d) |+ \& dA:Fumet 原汁
6 `# k* \) j, X4 G
% U' a' J- @" i+ \( L72.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
( z6 E, u& W% OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. S) j7 \! }% F% H3 Z8 W7 q  e" D! C: o. {& r) _) [5 L
73.Which of the following is a principle not used in stock making?
4 a! D3 Y4 E6 d7 s; ^* U  H' [下列哪一项不是用于制造高汤(低汤)的原则?
" e" K9 F+ d3 f2 wA:Start the stock in hot water.开始在热水中操作
! I7 d+ d( l0 L' a0 d3 |6 E6 F' o# x. G( q- j, v( f
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
9 R/ b3 H3 K9 g1 w' ^! BA:Remouillage 法语熬汤, }- M  U* ^# T8 a! c
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
理袁律师事务所
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-11-30 06:37 , Processed in 0.191935 second(s), 17 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表