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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。" J+ M. b+ T5 {* w4 _
: c. Y. x) ^8 `8 l: ~
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。
) G+ M# s4 R& V8 T/ _4 ^- a2 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
# ~& k  u' u2 T- K; y/ l  G3 }! U1.Which of the following methods should be used to determine doneness in a New York steak?; x; i9 Q& o- z) v
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)* g$ W6 V: }& p6 H1 o
A: pressure touch. 压力触摸
) W# D: _8 ~: M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ @7 Y( g* }) u. f$ K
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7 c6 l, I' W2 X5 J+ k& I* R% V
A: acid  食用酸  a% _3 ?4 R" d1 F4 z( ?6 {
3.Vegetables are major sources of which of the following nutrients?
& D& Z, s3 t. I. Q8 a: M8 X+ O蔬菜中包含的主要营养有哪些
' C- x- m; ^4 L' a  SA:vitamins and minerals. 维生素和矿物质。% c- r# s1 V6 j* G! \/ P! N
4.Cauliflower is commonly served with9 I; n- k4 A" ]0 j" Q
花椰菜(菜花)最常见和那种酱汁搭配+ G* L2 K8 b  T$ q+ r+ s7 N- J/ d
A:Mornay sauce. 奶油蛋黄沙司
9 U" F1 V5 C, Y( O' j5.Which combinations of products are found in pie dough?
5 K: s/ n) G  N! y7 J& f, ]  c下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% e+ l& [) A- H, [2 H& l  d8 qA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( P$ e2 q4 ]! ~" L6The French term for mussels is 法国语青口(海红)叫什么
7 {% f8 t* F( p& w1 K, BA:moules.法语青口,海红  E  }% K! m( y1 p* Y% N, q6 v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  r4 g5 m0 l+ l3 F: Z6 n2 @A:faintly fishy. 稍微有点似鱼味/ @* H$ h  R2 D
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 z4 P- M9 ^) ]& fA:2 days. 2天
% }" u6 @) h1 Y* P9.What are the principle ingredients in ratatouille? " a' K0 h, n3 t
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 F  f8 Y+ \. u& v
A:Zucchini, eggplant, green peppers, onions and tomatoes+ l1 N& s# `/ ], F; P0 }" Y1 \0 O
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& _! ^: d, k* @6 C2 Q9 q% q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" P# K) ~" [+ EA:cook food in quantities that will be used up within 20 to 30 minutes.
5 c0 g4 f1 ?: r4 _* \! ]  ^大批量烹煮食物要在20到30分钟内
( I5 {/ W7 w* z  e11.What person has the authority to issue a Health Permit?
- i, W0 h( _5 f9 m7 W谁有资格颁发健康证(卫生证)。
- q( b+ z! O* E7 I5 i) r$ fA:Medical Health Officer.
- R4 A3 B. j/ t( P$ b3 C% a医疗卫生官员。8 E9 U6 E0 S1 v3 d2 e
12.For what period of time is the health permit valid?( S4 z: T4 _, T9 Y" N
健康证的有效时间是多久?
% Q# i4 `: \- V! g8 OA:12 months.12个月) I$ ~7 N8 |' S
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& r& y  ]* `. K
在食物和饮料准备区,通风系统换气的标准时什么+ {3 h$ v$ R& N; M1 U
A:08 times each hour. 每小时8次4 r' ?  P- T* Y2 d8 Q9 k6 D: x
14。The minimum temperature for manual dishwashing in the wash sink is
, F+ _) L2 {8 K, ?$ ~手工洗碗,洗碗池的水温最低多少度?
$ ]- O7 v8 t$ i, S8 K6 qA:110 degrees F (43 degrees C). 43度! F* c3 x- u) H' Y: v6 s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) a% E. N' e; a& t  I3 C* B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% Q4 d! R4 m1 T% S$ u5 l: [4 Z
A:180 degrees F (82 degrees C).  82度( e" p5 Y3 v4 ~, X" U2 p
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; }, `1 G9 A* C0 {. l" |/ B
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  }6 g4 U8 }: B9 I# ^A:en papillote.  法语自己理解( H8 z% J% \: p- i' L
17。Wing or Club is considered a
6 x/ D! I; J+ O7 a0 ^$ _  B翼和CLUB 被看做是一种...
  Q- N' C6 Y: y* MA:Bone- In Cut     带骨切
+ V  J. J$ ?! y+ @1 I1 Y, Q7 d18。New York is considered a   纽约牛扒被看做是一种3 z8 ?9 W/ @' r! H; r( s
A:Boneless Cut     无骨切( w3 b/ R  V. L
19.In general, a court bouillon for freshwater fish will contain
7 w- R  ^+ s# `) Z. D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' ?  n4 I" v8 ?% l/ P
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.# `4 M3 t  r, j
和做海水鱼同样数量的调味料和香料
; O+ h4 o. H, c( y; J( [* f$ \20.Anise is very similar in flavor and appearance to5 D* w7 ]  c# Z# p% v
八角和下面的那种原料有相同的味道
' V) ~0 D% |1 q1 d7 G& |4 k5 gA:fennel  茴香# ]% h! M& l; B; j
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 s, F' J% Z" r( v: K
下面那种原料更像大葱且有平面的叶子
( M$ |2 ^2 i: PA LEEKS  似蒜葱 (这边人叫京葱)3 H! c, W* u# b# Q9 ~1 W8 D" U
22.Which of the following cutting shapes refers to a small dice
* E1 h/ K: {% d下面那种刀切形状指的是很小的粒(末)
# r% Y  m1 p4 }' l; T0 a% KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ @) A' [. L1 _+ @% C+ d
23.Oil is added to the water for boiling pasta in order to
# K% C6 f4 e' e5 Q% e5 X6 S向煮沸的pasta (意大利空心粉 )中加油是为了
# }$ S' y' B" r' g+ d. UA:prevent the pasta from sticking and to minimize foaming action.
; B7 o7 O& L5 L* s6 v# R3 P防止面条黏合并降低发泡。
: l8 m( ?1 Q. m: ?. d/ Q; d24.Which pasta dish features pine nuts and basil?
6 P3 t) S- b% q* L, d7 }下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 c6 u9 `9 R9 e2 {) N: b
A:Pesto.一种绿色的意大利面酱
& l' _% K( s6 \5 ?9 \http://www.tianya.cn/techforum/content/96/563836.shtml
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$ \( N4 E2 e' H, M  O2 r25.Which of the following is a spring vegetable similar to spinach?% K& H+ N1 ]# ^0 w1 N
下列哪项是一个春天的蔬菜类似于菠菜?
9 s$ @, L$ l( mA:Sorrel. 酢浆草。" x* e; C& y4 ~+ A0 ^6 O
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?
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:7 f5 u, u2 d* w1 c( C( T
哪位厨师最早带来高水准浮夸的美食
) T; y* w' h- s( l+ l' tAAntonin Carême 人名 安东尼·卡罗美7 V, J! k! X% P9 [3 Y7 K7 C
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& g5 o5 {/ k4 b9 H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. W, i' t/ N- ~+ U: p% L/ g
A:Cast-iron stoves         壁炉. C7 j0 s# `3 ^9 A- c
http://www.usstove.com/products.php?id=6, v8 V- q3 Z) W* k1 C( h/ O1 i$ y

% O" A0 J0 F: m2 Z+ b28.The French term used to describe the roundsman, or swing cook, is:
% O' ~8 Y5 k7 D1 H% S% r法国术语,用来描述roundsman,或摇摆厨师是:
1 \; k3 V) B- Z* j2 a' Y6 }2 dA:Tournant   图尔南
/ F1 W5 h+ Q1 B' F- Q+ H
/ Q. r- p- N& x- J! O+ c29.Another term for the wine steward is:
# h1 M+ {4 f" l! _: m$ ]3 d6 @葡萄酒侍酒师的另一个术语是:2 k/ a# v( z- Q0 N% v3 G7 r
A: Sommelier 侍酒师
. X5 b- E! g  M8 Q
% w) Z4 |! z  l5 D$ ]30.Molds, yeasts and fungi are examples of a:
$ `: V% _8 Y/ T0 v霉菌,酵母菌和真菌是一个神马例子
- _, b: P: _9 ?6 rA:Biological hazard 生物危害& Z7 c5 w& F% [& M' z* X( B+ J
& L8 w' o; \' \  Q' \
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  q0 W+ k0 _: q$ {) C% w根据加拿大食品检验局,食品的危险温度区在多少之间:
7 {; R, c4 I) K1 R# sA:40° and 140°F (4–60°C)     4-60度
, L. ?: ~# V( |$ u0 g: ~
4 i2 o# Y2 m! B9 `1 B32.All bacteria need the following for survival:; M, Q9 b% @7 e- `4 l. \/ A5 S) s
所有细菌生存需要以下哪些内容:5 F/ O) U1 j9 t# o4 u1 E
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 ~0 T* T1 u. P, S6 ~1 U6 Z( R: u0 s% U$ {3 ]( Q# b/ |+ c
33.Which of the following correctly represent critical control points in a HACCP system?
9 ]0 [2 v  s( k4 t4 F9 J$ x* H" B9 j以下哪项正确表示了HACCP体系的关键控制点?
1 z/ C* @0 r1 u$ o) zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- F8 G1 N7 n9 T6 R4 T$ g$ E食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 Q8 K6 P; f6 u) r6 o5 G4 V4 Z# ]9 Q  B/ \4 X
34.Which of the following is not an example of a carbohydrate?* K/ w  T: f; ?2 S8 m3 O2 n9 E- l( A
下列哪一个不是碳水化合物的例子?
/ U  }* G* V9 i' b- M' |2 S- cA:Essential nutrients 必需的营养物质+ N5 z. A% h3 E6 H# ?
: Z4 B9 ^6 U0 X1 @: D* p0 [
35.The process by which a liquid fat is made solid is called:
/ k# r  X% P. |( E' P6 K液体脂肪做成固体这个过程叫什么
: e* Q# ~, @  f& d( F% hA:Hydrogenation  氢化
- a3 C: ]" q% k8 \! h) p$ Z0 H+ G4 ^: ^$ M7 x
36.Which of the following is not an example of a fat substitute?
! I: t! p6 ?( Q7 W2 x下列哪项不是脂肪替代品的一个例子0 H& V; [& O* C4 p/ h$ E* w/ }
A:Acesulfame K  安赛蜜K表* `& g8 h3 _  q2 e; _

, E  s2 M8 U3 z0 i37.Health Canada requires that a product labelled "fat free" contain:
9 @5 b% K( t7 o2 {- }, A9 u加拿大卫生部要求的产品标有“不含脂肪“包括:
7 h5 }) r! |" h7 AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) y5 n) {5 }7 l# I- s
; v: j: f; i, K6 {7 v* s1 _
38.Which of the following is not a problem associated with converting recipes?
2 t* G& y9 g( \& s下列哪项是不相关联的转换配方问题?" y& ]1 b( x: L" C* v- {
A:Unit cost 单位成本
. c! O1 o! R* j) D! }. r# Y' l4 [& T0 e, j
39.The condition or cost of an item as it is purchased from the supplier is called:, @# S1 d% g7 {! M: y; J/ L
从供应商采购的物品的品质或成本叫什么# w) i2 [) h9 T! [" D
A:As-purchased cost 购买的费用0 p. i% G2 ?4 C

; Y3 B- X8 m0 s; i  V40.The amount of stock necessary to cover operating needs between deliveries is known as:
; R& a8 ~+ W$ H, D( z! o在新货到来之前用于日常所求的必要库存量叫什么
7 R* l/ q  }5 r0 c- J8 T! o0 BA:Parstock 基本日常最低库存+ ?  y0 m) O( l$ ^1 A4 f

9 c( \9 L7 X5 O" m8 W5 J. _/ S3 l- j41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 u3 Q% X! y: ~3 k  R1 C( X% T下面那个缩写是用来表明正常库存流程?- p  W# T# f7 }" ^% v& P0 S8 f9 V
A:FIFO=FIRST IN FIRST OUT 先进先出, P- G9 z% y$ ^  p+ t4 R) H6 e! ]

- q7 L  {2 `. p. Y9 u3 K42.Which of the following knives is used to turn vegetables?# Q# t9 K7 ?' G) E: o7 Y
下面的那把刀是用来打开蔬菜吗?
7 `0 |6 x& S; j6 y! zA:Bird's beak knife   鸟嘴刀
6 h: k+ F! j. h! \& s) ~2 _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% J& @' D" b" ]6 J: X' i* T- k3 Q4 P
43.What is an instant-read thermometer best used for?: T9 n% y$ N5 V% V, a4 R
即时读温度计最好用于那方面?" @3 v1 n* ?1 H
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 X5 A- s( {5 A& e3 I) W2 ?2 K
& R/ a2 q3 L, O; j" H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! T' W8 t. w. E5 k7 T  T/ H
下列哪些金属材料受热均匀,通常用在铁板而且非常重; A3 v% g1 E, l! n* f" W% O* p( W
A:Cast iron 铸铁4 k$ Z0 V* M" B* z; t0 ^  G) h

6 _, H+ z3 E' ^1 Y) Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  S$ @0 P6 h) Y# |哪件装备下面有一个可移动的碗和一个S形叶片?% _% S  E% F/ U+ \3 j
A:Food processor 食品加工机9 B1 K- z5 m# i4 v# V8 ]
http://www.google.com.hk/search? ... iw=1263&bih=572
9 M- {0 H4 g" }" ?* N9 I, u& Z% ?5 u( [7 s7 V0 P- a% T1 `& [
46.Which of the following is not a rule for knife safety?
: F+ |1 W% D  ~# K/ u. T2 L下列哪项不是用刀的安全规则?
2 E6 H4 f$ ?; s- s) J: oA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 E% c( ]/ {9 f9 Y" m) f
! _; e" [; Z+ b" o( y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 s* L" W8 C# Z( a4 e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- e: }9 Z+ F7 O' [
A:RondellES
; q, z4 T4 f0 s/ O/ Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, E8 X$ J# \# q, P# A) W
3 {/ P3 u* E# O0 {' `0 j48.Which of the following is a diced cut used to garnish soups?
7 s* I  s. S, G. V& Q; H: B% z下列哪项是切成小方块用于汤的装饰?5 J" K; X5 |* o% W9 `: q8 k
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ T( F( J. I5 c. W* C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 B, B3 V' W4 s. n% |4 @
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!!——0 ~) ]( B  H* T/ g, e$ J
A:Gaufrette 5 r: O* y1 J5 k! I# g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' P' Z  c7 u9 z: l" b8 j* s0 Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, I! ^4 O  ~  S7 [, n! M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 s4 H1 K/ b8 Q3 K; \& Z7 d
9 l' A' s2 \2 J! @4 D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ F2 W' `* F1 i$ i' t' D
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)
7 K3 @& Q( Z$ M* ]  AA:Cilantro 胡荽叶 香菜) G8 N: v/ Y2 {/ J5 l* `2 E  X6 X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
7 z( K0 }" Z8 k0 ^6 N& X! ?
  C' A: @, I/ L60.Allspice is made from:4 w6 N. I5 C4 B: U1 T7 _
多香果,  多香果香料是什么5 E, C6 ?$ C! V: ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 z) j8 ?' i& n8 a; BA:A dried berry 干浆果
. t8 H: x" V3 ]
2 O% g0 J8 Q% E61.Which of the following are used to make a sachet d'épices?
) T/ ~. Z. N7 v5 j  c下列哪些是用来做香包德épices?
& H0 X7 V' @1 P# j$ `2 o9 bhttp://www.sachetcatering.com/
, g2 A1 l. d3 e* b' [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 ~: t5 A8 \* X/ @
1 i2 N9 ?. B5 E$ d7 K( U9 N. q
62.Which of the following condiments are not soy based?2 l- U  J6 k$ r) s2 G
下列哪项不是酱油调味品的?
1 a; K/ O- r' V4 p8 }1 R. N: j' QA:Wasabi 日本辣根- T" S: u% e$ [1 k$ r# m

' @, y( G2 K2 Y6 l- d; g7 m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% A* l9 Q3 K- n$ {
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:
) T  w) i5 [$ r, v8 BA:Pasteurization  巴氏杀菌5 }% p1 `/ x; f
9 |* C6 l% o' ?: r) h; `5 E
64.Which of the following steps is not the correct procedure for whipping egg whites?
3 G2 w2 J. g. S& s& E2 a" b! F3 s下列哪个步骤是不是正确的蛋清搅打程序?: M6 d% D2 ^. F/ I5 q
A:Allow to rest before use. 允许休息后方可使用。9 P* N6 G6 O  u) B/ A
, @6 s6 m# J& q8 X; Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ t/ M( Q, [* A/ GA:56g and 63g 56克和63克0 {( @# E  h3 b5 v" @( C- C
% o3 g7 c) C! t+ W7 M
66.Evaporated milk is a concentrated milk that is produced by removing; C8 l- E& u5 Q1 f9 a2 }! u2 h
炼乳是一种浓缩牛奶 是去除什么做的
( M9 C  l1 k2 X6 s" \) \3 W( FA:60% of the water 60%的水
0 c5 i! |; F- n, `: Q0 Z& k
' [7 i' ^" y: M& u2 g67.A method of cooking that transfers heat through a liquid or gas is:
# {' H$ K, _7 `/ p  k一种烹饪方法,通过转移液体或气体是:; O( j1 C2 d. F/ F5 D1 g. V
A:Convection 对流/ Y+ F) }; Q) f- b, t- _
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68.The cooking of starches is known as  烹调的淀粉被称为
' B- R! q8 V  T/ i# YA:Gelatinization 糊化
- ^5 }% {* W2 p9 W1 h) m1 X" o9 h- t4 C0 [$ i
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& O# Q8 N1 a/ ]A:Braising 烤, Z/ @2 b; p8 n  F. U
5 t) {. i: H. f( j; z
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:
' n. L" B2 s% [. ^& M! L( S5 P+ b1 uA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; J: ^3 U! y* M7 Y  K- Z- H& v
2 t4 `' H' j) ~% l: o- B! |8 s71.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
2 b; a6 R$ n* \6 D; o' }A:Fumet 原汁6 B$ J- }& W. g* c0 f, h1 Y

2 f# k$ t2 d" T) U! k, 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
8 }$ z# p( n1 D1 ~! oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) w6 ^( z# u+ n4 y3 Q9 t: ?
' y- L: l# ?- U% k1 ]$ w7 Z% u: ?9 J
73.Which of the following is a principle not used in stock making?
* p7 E  s- |- C3 j  t4 Q5 L. C下列哪一项不是用于制造高汤(低汤)的原则?
( E6 J2 C3 g, k$ A% c$ n; \: E' zA:Start the stock in hot water.开始在热水中操作
4 E, [- n5 M0 P9 C8 L% h% p' ?, x: y( ]! ]
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& P: p" b2 v. T* p* M
A:Remouillage 法语熬汤7 k, `. b! u  c2 T. |6 N
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
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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