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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。; [. y# @; K% U/ X; }
) q3 O2 J0 {& n" {( |
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。
6 m0 J. L' r' r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
+ B" c1 I1 }) I1.Which of the following methods should be used to determine doneness in a New York steak?1 r+ C! z/ Z9 ?7 S
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)
0 [0 ]3 i! p. X( S9 WA: pressure touch. 压力触摸
6 j$ W) Y1 R: m2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 \  D2 P$ @# J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
. D( R, M1 U; d& z" [4 z- \A: acid  食用酸
6 q2 S8 g- F# H6 ?& o7 e9 h0 D3.Vegetables are major sources of which of the following nutrients?
1 f3 G, C+ W9 }5 M9 F4 ?蔬菜中包含的主要营养有哪些/ n0 [" v; q; s0 [9 w) e, c! ^
A:vitamins and minerals. 维生素和矿物质。2 ]9 {- j% `1 A- C1 I. W. P
4.Cauliflower is commonly served with3 u" Z0 `0 `  g4 B; l* z3 H
花椰菜(菜花)最常见和那种酱汁搭配
- Y2 ~/ d9 ]5 X) B: h* b8 z7 e! y: IA:Mornay sauce. 奶油蛋黄沙司
1 B& P% }5 l6 n: Q* J! F9 K/ R5.Which combinations of products are found in pie dough?3 `# h3 a. O! w4 [; Z" y- e
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ j* q: t1 v. E  r; z3 @* NA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 _* I* L* P$ Q* k5 A4 R, ^" e6The French term for mussels is 法国语青口(海红)叫什么
. f9 S% h$ F. l1 ^$ J; SA:moules.法语青口,海红8 I; t' k' n7 c8 I0 r6 e
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; W- Q6 L, ~8 o6 [; C1 B% t4 T$ o
A:faintly fishy. 稍微有点似鱼味
* h+ D9 b1 G$ F# q4 V8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 b; A5 {2 \  v& g5 I/ f! {A:2 days. 2天
% P% L& h  Z  ^6 Y9.What are the principle ingredients in ratatouille? ( d5 }3 ]9 F0 R3 ]% P# t' T8 Q" h
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 X9 \2 V9 o+ C
A:Zucchini, eggplant, green peppers, onions and tomatoes
- y) Q4 @( {/ L西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 t  w# V( B3 G! R* r- b10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- Q; h) u' t8 ?9 s: S8 q# N" eA:cook food in quantities that will be used up within 20 to 30 minutes.
0 L/ U. i1 O9 i3 B4 I& g7 z大批量烹煮食物要在20到30分钟内
- p) @; d: H  \3 p11.What person has the authority to issue a Health Permit?
7 W; @. P9 e7 N! w7 h谁有资格颁发健康证(卫生证)。
6 |9 u( x0 f9 ZA:Medical Health Officer.
8 D( Q, }: ?8 M6 L- n* G医疗卫生官员。
% L/ ~: A/ n1 a' X0 H/ ?( O( S12.For what period of time is the health permit valid?
3 ]3 c. O; b/ _$ f( ?5 e健康证的有效时间是多久?
' U+ ?  f+ q4 ]; @" ^8 B3 AA:12 months.12个月4 e/ O1 \6 Z9 C/ l3 J
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% m0 L8 L' {! M在食物和饮料准备区,通风系统换气的标准时什么
* i- ?0 _+ p- l; v2 B* lA:08 times each hour. 每小时8次
& N" M4 b! d4 n7 v6 i. O14。The minimum temperature for manual dishwashing in the wash sink is$ a, I+ X- n1 d0 K
手工洗碗,洗碗池的水温最低多少度?
4 k+ K4 B9 X, z! s+ I+ rA:110 degrees F (43 degrees C). 43度+ ?, [0 t6 X. {7 A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: W0 |% P& }  v/ i0 ~1 r用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! U# N% @" x  E' ?1 yA:180 degrees F (82 degrees C).  82度
% y9 |  B1 x" [1 R- E1 m16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; n8 n0 ?/ F. w. }用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" m$ [) r* I& ZA:en papillote.  法语自己理解( N4 R# J7 H( A  I: K
17。Wing or Club is considered a1 b# A% Q7 Y4 w9 \& S& c8 t3 Z
翼和CLUB 被看做是一种...4 S& Q: T! H% x3 W* a& U
A:Bone- In Cut     带骨切( F) ~1 _2 w: `; C% w
18。New York is considered a   纽约牛扒被看做是一种
: i: p( x8 t1 q/ B& nA:Boneless Cut     无骨切
% D; k5 w& s, W9 r' Y19.In general, a court bouillon for freshwater fish will contain+ B# N4 A3 m4 D  h8 V3 a  o* i
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
* r* j/ N) ?7 g+ ]/ p% U# m' h4 i1 z4 cA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. M. A6 r( N$ z( k$ W) z% i和做海水鱼同样数量的调味料和香料
+ V1 ^' p9 y; z6 X$ l$ b20.Anise is very similar in flavor and appearance to+ q; T# M, ]  m) B) Z/ _- t1 `
八角和下面的那种原料有相同的味道
7 L0 E& _# p# W5 q! kA:fennel  茴香
+ X# S: v* B. ?0 ]- j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ U$ w  a* r8 i$ R3 i  y5 Q$ b下面那种原料更像大葱且有平面的叶子
& }: v2 ~6 Z* _. e3 e8 _# {9 x& \A LEEKS  似蒜葱 (这边人叫京葱): q' ]) @$ o) ~
22.Which of the following cutting shapes refers to a small dice  n, `! L0 f% _2 q1 \  V, o
下面那种刀切形状指的是很小的粒(末)! _/ B' o* w, s0 D" a! F
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 w2 B8 V* w/ Q+ R# E
23.Oil is added to the water for boiling pasta in order to# q( T+ k; v5 e  Z
向煮沸的pasta (意大利空心粉 )中加油是为了1 w! |4 X. Q: J/ p
A:prevent the pasta from sticking and to minimize foaming action.9 \  @: U2 w& m( C
防止面条黏合并降低发泡。
8 ?' I$ P( G4 l4 g24.Which pasta dish features pine nuts and basil?
2 \. Q0 |5 Q+ k, k" Z3 _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- S) ~5 |( b& N: Y  q5 w" \. YA:Pesto.一种绿色的意大利面酱 ' A% h) R' S  C- u% n
http://www.tianya.cn/techforum/content/96/563836.shtml5 C% ^- u' s4 q4 ?- F1 H
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25.Which of the following is a spring vegetable similar to spinach?
, e; c5 f1 L/ b' `# ]下列哪项是一个春天的蔬菜类似于菠菜?. a; N4 S) i$ j
A:Sorrel. 酢浆草。
4 ?7 P6 |- Y; L0 A1 L/ Phttp://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?
理袁律师事务所
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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:- L1 T3 l2 o6 Y7 F& v9 h8 P
哪位厨师最早带来高水准浮夸的美食
( t; I4 p: U& c& U6 f+ @AAntonin Carême 人名 安东尼·卡罗美" H& i- K3 ~- t6 X! d3 Z, d

! I9 Q$ E# c0 h4 o9 P# w( N" O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" B6 A4 ~1 e3 w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 Z6 _% [5 [9 x- DA:Cast-iron stoves         壁炉2 Y) l; ]  ]5 G' q4 u9 @/ i
http://www.usstove.com/products.php?id=6
$ n* p. l: C2 \' {8 c- s% N0 y8 h; S& B& }" m/ V' }
28.The French term used to describe the roundsman, or swing cook, is:
# d, O/ ^) q5 x3 d9 s: M4 R法国术语,用来描述roundsman,或摇摆厨师是:
2 C8 ?) v4 r3 c; {* {! _8 jA:Tournant   图尔南
4 k, l" K  p  Q, Z- ]& U0 y* b! n/ p
29.Another term for the wine steward is:
% u! ]" Z+ s7 [+ ~* Q) _% S葡萄酒侍酒师的另一个术语是:9 A  L$ A5 |; k, D" n+ G
A: Sommelier 侍酒师
  J' b& W( @4 H! C2 ?, C' _) N5 `' S  [/ o7 i
30.Molds, yeasts and fungi are examples of a:9 r1 _" R) z% ]4 i% I1 }
霉菌,酵母菌和真菌是一个神马例子
0 j& g9 D% _  x7 W. M; D/ MA:Biological hazard 生物危害% G5 Z8 @. Y+ p" |: K8 l  a, L

  }! X* G5 {# N: G$ [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) q5 ?, x1 o2 L- ~2 s
根据加拿大食品检验局,食品的危险温度区在多少之间:9 a! H: y% E+ P2 S5 o; w- x5 P
A:40° and 140°F (4–60°C)     4-60度1 _% z" L# \; `' s; }& o" k' X; G

3 I: n7 R$ F# k32.All bacteria need the following for survival:* j2 r- ~- S& Z. m  q% B- s
所有细菌生存需要以下哪些内容:+ t" o0 J8 L" n0 _' @
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 ^, f! m! y; {* Q+ {# {8 h% j% {& n, k8 e

. m1 I. @3 r" |0 ]  O3 y33.Which of the following correctly represent critical control points in a HACCP system?" r: h, U9 Q- n, Q8 L% f1 _
以下哪项正确表示了HACCP体系的关键控制点?/ ~7 L' f2 L& o  ^; n& W  N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ g) s! o* |% j  P$ f! y( l食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! L' m2 o3 }6 U6 ~3 }2 m5 A
8 `* d. r1 {/ Y34.Which of the following is not an example of a carbohydrate?4 r4 ], R) w, f; N  S
下列哪一个不是碳水化合物的例子?+ o2 P2 |1 O9 X! X9 d( ~
A:Essential nutrients 必需的营养物质6 c3 f! E  _& ?
1 t" ^: p* |( T* D- ^! d
35.The process by which a liquid fat is made solid is called:
) [6 K8 w# |3 E! q/ J8 Z液体脂肪做成固体这个过程叫什么
6 x) q( X+ e6 h6 L! R: NA:Hydrogenation  氢化
8 j% X2 h( z: a
& @% l: m+ Z% g6 v- i36.Which of the following is not an example of a fat substitute?
' K& z9 ?! k0 V$ Y下列哪项不是脂肪替代品的一个例子2 D8 r( d" J6 \, V( G& P
A:Acesulfame K  安赛蜜K表
, L% Q* y4 S7 k4 Z0 \% ^( u, C; t1 ]9 q+ Y) }: ^
37.Health Canada requires that a product labelled "fat free" contain:5 U, }$ b, N$ N+ H. L/ K
加拿大卫生部要求的产品标有“不含脂肪“包括:! S3 M5 Q3 s4 K& C7 ]1 ]+ h. z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. E" u% p' D7 V2 W- B6 M- I. `* v3 k' c9 F; T$ t* S# @
38.Which of the following is not a problem associated with converting recipes?( U; Q" ]6 ]: i' w0 H
下列哪项是不相关联的转换配方问题?
8 Q$ u7 L) V6 t" k# p  c: JA:Unit cost 单位成本- N% O% g! B9 f& h/ B3 G  g  i" ?
! r' p+ L$ ]4 R
39.The condition or cost of an item as it is purchased from the supplier is called:( G" i9 r8 C& O& Z  a! R
从供应商采购的物品的品质或成本叫什么
7 S3 e( e/ c6 W' D. N0 m1 cA:As-purchased cost 购买的费用
0 @' b" O2 j" u0 t; I2 w- I3 n4 z# M& Q7 \
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( K7 h  e" G5 E6 }& x/ P在新货到来之前用于日常所求的必要库存量叫什么
  n) C. G; G1 a$ }7 H# w1 BA:Parstock 基本日常最低库存0 c$ `( d, L5 T+ ]

) O, C5 E* B1 a& g  a41.Which of the following abbreviations is used to describe the proper rotation of stock?: C& N2 ^0 q& \+ J* r
下面那个缩写是用来表明正常库存流程?$ M; G& {2 w5 L5 j: u
A:FIFO=FIRST IN FIRST OUT 先进先出
1 u( }- b  T; {, J$ d
! \9 U7 m8 t1 ]& ~; ^- {6 Z42.Which of the following knives is used to turn vegetables?
- c0 e* x2 u# I/ b8 I3 A) W# a下面的那把刀是用来打开蔬菜吗?2 T7 H. O3 ]& m6 S2 x: i
A:Bird's beak knife   鸟嘴刀5 v3 B  h& Z$ V+ h( A8 k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& z9 s$ Z( C* s5 u7 ^
$ p- ~) W9 Q1 ?9 d, E, j
43.What is an instant-read thermometer best used for?
3 v6 \* v7 }3 l即时读温度计最好用于那方面?% k: c" |, U9 N3 L4 t
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 s/ r+ b& `( z' \' r/ }9 T6 [

+ X* m: Z% w0 j9 j& S' l, p" j* b% \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ w; x* t5 U% D下列哪些金属材料受热均匀,通常用在铁板而且非常重, ]  o; c" P. ?& Q
A:Cast iron 铸铁, B! l: N  s1 p/ E; r+ B; D

" V1 Y8 b5 [7 M1 Y( D" }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# y4 _% ?2 ]3 O0 E' q  k哪件装备下面有一个可移动的碗和一个S形叶片?; L. Y; A( r) O( B8 z" H
A:Food processor 食品加工机' ^5 h- f0 o. x; H4 c7 u
http://www.google.com.hk/search? ... iw=1263&bih=572; Q9 A" L9 o' Z( o0 m

* d1 e$ G3 j! Y) y, ~; ?, [46.Which of the following is not a rule for knife safety?4 @3 v0 x! Q& p! ]/ d0 Q: T5 x+ z
下列哪项不是用刀的安全规则?
4 ?# F! {, T& Y9 k5 t$ YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% Y2 T7 c) U* K$ ]( M% w3 S3 Z; k/ Q0 M  l) ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 }- p% e6 M$ M6 U9 \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 V( G: T$ Y/ k% t% t1 r+ x9 n0 OA:RondellES # R9 b2 o; B9 c0 F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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  z9 d6 }9 {$ N48.Which of the following is a diced cut used to garnish soups?
) l% M' Y8 u* Q下列哪项是切成小方块用于汤的装饰?6 o- M# [" m6 u/ z7 E( B
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 U0 G! i) Y8 \' A+ c- Z  }* V7 Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- Z! H3 s. S9 w
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!!——
* Z+ G' v  Q  v  `9 z; [7 E3 UA:Gaufrette & y2 A( h! R/ o& h! }1 \) \" Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ \" R4 }4 n7 W- t+ k0 _3 H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ R( d2 h9 G" ~7 Z5 m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ E: L8 c1 s. T7 z' E

* y- d& z% Q- \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 H9 N  F, T6 i4 P3 ]; j# W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)
$ z, n; ]$ J0 z: zA:Cilantro 胡荽叶 香菜* m$ _+ }1 K5 n8 E5 A  g/ E. F- w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 l9 o/ x1 Q) H5 `

& G( ~0 d/ Q: _7 V: r/ O60.Allspice is made from:2 H$ J* j0 H) u
多香果,  多香果香料是什么" G) H( Y6 U- J# y) R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 {; ], T' i2 o& NA:A dried berry 干浆果" N; [7 Y5 V2 y
1 g$ V6 O% B. F$ U7 K
61.Which of the following are used to make a sachet d'épices?- Q! P3 D3 @1 {; \3 e( ^( X
下列哪些是用来做香包德épices?
7 k: L! e* E" `' a6 n) \http://www.sachetcatering.com/* K' c3 V, V( [  j3 w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?: A& |+ [- L  X4 I
下列哪项不是酱油调味品的?4 K/ \' ]5 \3 D2 T
A:Wasabi 日本辣根& d7 o8 B6 h6 L1 o. G0 g0 a

& _* S5 v9 k* j: }  F2 ^3 n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 ^% w+ Z+ S6 u: {9 e7 U% S- @
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:
: C* u# m, k) S% U- KA:Pasteurization  巴氏杀菌
4 R9 z" U7 |  x/ k( r+ K
  I1 S/ w0 T8 ?5 c. z64.Which of the following steps is not the correct procedure for whipping egg whites?
) d* y/ ?2 {1 P% }1 h4 a4 q下列哪个步骤是不是正确的蛋清搅打程序?
+ t0 T- I1 J; q4 M- RA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
( E+ ^* _* v( i5 O' M7 B( G  Q& c0 NA:56g and 63g 56克和63克, X/ A! U* r5 {+ C$ J5 n! C/ X

$ ~) S7 n' T1 I66.Evaporated milk is a concentrated milk that is produced by removing
! o$ w8 x* d/ A( H$ k6 _炼乳是一种浓缩牛奶 是去除什么做的" A( F7 F7 V3 u# n% x% `1 L
A:60% of the water 60%的水& Y6 r. K3 u; F6 ?

3 R; A( I% H6 s0 _67.A method of cooking that transfers heat through a liquid or gas is:& O( ]9 s# {' }
一种烹饪方法,通过转移液体或气体是:' i. K, P4 r! D) }- x
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
1 L# g6 G( ]. z0 B9 bA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ O5 U; n# ]* p  K$ V7 ^5 ^: ^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:
9 z" W0 D: u. Z' F1 {A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% p. I3 f+ O6 O) Z
" E! l- W5 E' O! ~6 `" t: [
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
5 ^, m) V& t$ n; l/ N. y7 tA:Fumet 原汁1 Q( T/ \2 p" b& Y% j

: B0 I9 W- `: F' O3 }; `  `" Q- 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
' ^. h# ?6 w' x. [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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* f' m# G' s5 R3 Q: S" d7 ^- x73.Which of the following is a principle not used in stock making?( S4 |; H; ^. p" |
下列哪一项不是用于制造高汤(低汤)的原则?
* r8 P3 U7 e8 g3 zA:Start the stock in hot water.开始在热水中操作
9 g2 m1 J0 Y: `1 {) i4 |- w/ l! P: q5 h$ H/ F9 p: o  Z" r5 D
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6 D3 [1 Q2 b% H/ x+ ?! U" H
A:Remouillage 法语熬汤
4 k0 L  ^. ?& h  O( [# V4 nhttp://www.haibao.cn/blog/post/176242.htm
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