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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。5 y, r9 a+ i9 Z2 f7 |+ ^; [& ^
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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。
  {( h" W) l+ g4 J5 w* N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
理袁律师事务所
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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
理袁律师事务所
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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: a8 ]3 F" O( ?1 k, N0 S
1.Which of the following methods should be used to determine doneness in a New York steak?: Q+ g; w3 w6 o/ T
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)5 Y, R, s& e8 }" a0 K( c
A: pressure touch. 压力触摸+ Y* e! j7 c! ?1 ^9 S( a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 m# b1 i+ C$ P/ f% c  A
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' u- L  }' V  X' p" c
A: acid  食用酸3 d7 j. h2 i) H9 \8 _
3.Vegetables are major sources of which of the following nutrients?
' y$ u, n& w) _6 H1 x蔬菜中包含的主要营养有哪些
. M; Y+ K7 y4 g& m& }5 B. FA:vitamins and minerals. 维生素和矿物质。
" q3 d& I6 \' s; `4.Cauliflower is commonly served with
; J: G3 E! K" l1 i( S% {花椰菜(菜花)最常见和那种酱汁搭配: K* e! Q" L1 `% v7 `' m" _
A:Mornay sauce. 奶油蛋黄沙司" ^; q4 P! Z& O+ X" P! m) r
5.Which combinations of products are found in pie dough?
* e# w. W# V4 o; w下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* z, Q, y& [0 c+ w( S5 Q. AA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' J4 p* z% n' j' q# h; h6The French term for mussels is 法国语青口(海红)叫什么
) y5 e4 h! e& Q6 \A:moules.法语青口,海红
* G) K9 }. C' U' y" k6 o, r. V7 k7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
2 M0 D( M# h+ h0 W8 j/ BA:faintly fishy. 稍微有点似鱼味! t- c) j. h! O+ }
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, r% N8 [6 j: V! a  SA:2 days. 2天
* c4 {4 [% f; g5 g9.What are the principle ingredients in ratatouille?
9 n( {! t3 N" z: v4 P# B+ N2 I炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); Y+ d+ k. ~; ?( I* I
A:Zucchini, eggplant, green peppers, onions and tomatoes
  P1 \/ Q' H( B0 g* R5 v5 W西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- m( ?; I" I& E/ p! t* F; s
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) l  ^$ i2 t' k2 v. I' DA:cook food in quantities that will be used up within 20 to 30 minutes.
; a. m4 \! ~. n大批量烹煮食物要在20到30分钟内0 \' [/ K4 J" s5 I" P
11.What person has the authority to issue a Health Permit?
; e( E5 e8 G2 O, p谁有资格颁发健康证(卫生证)。1 N1 C. z* ~# b4 B/ J  j* x- X+ {4 {; }
A:Medical Health Officer.% [. n+ F9 P/ g8 B6 [- [
医疗卫生官员。
3 j" y# m" r0 c; j12.For what period of time is the health permit valid?8 |! F8 H8 I* q' |
健康证的有效时间是多久?
  [2 I# d% O- Z$ I6 P7 [: k* ^2 s5 ?A:12 months.12个月* c$ n( S1 b2 ]" \2 C  G: U
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 R7 u" h1 k: T! s0 p在食物和饮料准备区,通风系统换气的标准时什么
/ _' H! c) e! c( a# R0 U4 c; ?5 M7 sA:08 times each hour. 每小时8次0 W  ~* Z' I. ~
14。The minimum temperature for manual dishwashing in the wash sink is  e' K9 Z0 J- K! ]) l
手工洗碗,洗碗池的水温最低多少度?. o0 [% F/ T" ?! U& @$ {
A:110 degrees F (43 degrees C). 43度
; ^" ~6 i. L: B/ e. F$ V7 i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 {1 h6 {5 R1 O. A8 [) a8 T用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 _! T2 ]4 Q; M8 IA:180 degrees F (82 degrees C).  82度5 A! \1 X! i) b) Y$ @. D: \/ A
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ }6 D  ~1 a4 [' Z6 m2 `6 [. _0 {( r用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ B5 h  O# L! J, ]A:en papillote.  法语自己理解
$ l) u9 I; \9 n9 z+ k$ d, `! p! j17。Wing or Club is considered a0 a! B3 [5 j; {5 F! [/ l
翼和CLUB 被看做是一种...  O1 c+ S- E5 Y" Q' b( ~! h
A:Bone- In Cut     带骨切
# R. V: a/ s4 w7 K7 k3 L18。New York is considered a   纽约牛扒被看做是一种
3 ]: }, W% D3 fA:Boneless Cut     无骨切/ `" o! v7 D8 Q+ W6 k. w
19.In general, a court bouillon for freshwater fish will contain
; R' s: ~0 z: m! F+ `7 e" N3 T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
2 `/ k# C' |$ R9 B! pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" m" y4 ]. ]; k! |1 B" E和做海水鱼同样数量的调味料和香料
2 ?/ l/ S% o& T; g) D20.Anise is very similar in flavor and appearance to
7 P1 G2 X5 q4 U' F2 x$ z+ W八角和下面的那种原料有相同的味道
1 B5 \1 W# a# M! Q$ [' wA:fennel  茴香
& X  s" W" t) o9 U2 \  l* r8 ~5 r5 J21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* ~+ R: ?; }; V1 B2 d9 X0 ^5 v下面那种原料更像大葱且有平面的叶子8 f1 M& @" E! V3 ?0 Z" \
A LEEKS  似蒜葱 (这边人叫京葱)
* \# g: V% x. m8 y/ A. {22.Which of the following cutting shapes refers to a small dice3 {- K& E- l1 P% ]6 c
下面那种刀切形状指的是很小的粒(末)
. X. z4 f+ D8 y# g( g# UA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 L* w* h# P7 M' p23.Oil is added to the water for boiling pasta in order to
$ U) {( S7 W3 }: C8 O2 v向煮沸的pasta (意大利空心粉 )中加油是为了
4 }; a! f: i( z+ wA:prevent the pasta from sticking and to minimize foaming action.9 p3 k& F# S8 S% @5 d
防止面条黏合并降低发泡。
- o; O: m! i8 g! Z24.Which pasta dish features pine nuts and basil?
- |( |0 o) ?4 A- L1 y% Y6 E- a, c7 b下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( H+ G- @6 h9 J* [3 n7 f
A:Pesto.一种绿色的意大利面酱
( ~# I  J: Y$ f# J( X6 q) }& x- Dhttp://www.tianya.cn/techforum/content/96/563836.shtml3 {1 b5 s8 t" r9 q0 y$ v

' ?2 s' I$ D0 R# ~25.Which of the following is a spring vegetable similar to spinach?
4 A& {1 @# H. s. s6 |( U" X下列哪项是一个春天的蔬菜类似于菠菜?$ r/ n1 v' c2 R2 k# m: ]4 Z
A:Sorrel. 酢浆草。; Y* h& O6 Y- O# ^$ z3 W4 z& V
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?
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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:
; q, @8 ?/ j' U  X' F9 [# ~* C哪位厨师最早带来高水准浮夸的美食
/ K5 y; r% g$ q* p! z, LAAntonin Carême 人名 安东尼·卡罗美
) F% [5 q5 N3 N2 E- ]% f, T# m! j4 P5 P$ k* f! u
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) M. n9 ?/ I6 A! G0 j下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 ^. |: j' A3 b/ y* J% V8 C$ oA:Cast-iron stoves         壁炉2 i; o. r9 n, @
http://www.usstove.com/products.php?id=6% q# K# y! Y5 B4 \* t

; L3 o3 L$ T4 i9 p% t9 s( u28.The French term used to describe the roundsman, or swing cook, is:$ x! S% x8 }$ V$ A
法国术语,用来描述roundsman,或摇摆厨师是:
& S1 z  {) \5 Y1 H3 g( j) gA:Tournant   图尔南
3 x! o. s# Z6 _  e- ~) o/ w2 Y6 H
. |9 \9 I+ y% {( E5 ]29.Another term for the wine steward is:5 T5 a: j/ _2 n+ r8 Z* C
葡萄酒侍酒师的另一个术语是:) I( |) R2 z# _4 ?3 W# U
A: Sommelier 侍酒师1 T9 T+ e! \( D) S
- P4 `0 B# }2 _: i' F$ b/ ~
30.Molds, yeasts and fungi are examples of a:
5 u, ^; |) N" [' V霉菌,酵母菌和真菌是一个神马例子+ h- W# z8 d: `0 \7 `7 V# d& b
A:Biological hazard 生物危害8 {, \# `* A, l
: t7 p0 C  |# r( J
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 {6 @; n% X4 A根据加拿大食品检验局,食品的危险温度区在多少之间:0 Y2 q- ]* t9 Q. r; t
A:40° and 140°F (4–60°C)     4-60度
% ?( f! {; G, }$ ?1 B- w* c" Z, d9 P* O$ Y
32.All bacteria need the following for survival:" S4 Y4 [2 `& M/ c
所有细菌生存需要以下哪些内容:7 l5 y. f+ M8 {% L7 x2 Y  X" \
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 V8 }  _, g& `. l! v( D& o

5 V2 _( r( w' A2 @9 C6 T6 y& V3 j+ n" i33.Which of the following correctly represent critical control points in a HACCP system?  m* m1 T5 J  ?, j
以下哪项正确表示了HACCP体系的关键控制点?: Z  \1 ?8 c% @9 x- d) k6 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' I; T+ e' m% [* m! u食谱,接收,储存,准备,烹饪,保温,冷却,再加热( P/ N. `3 b# d2 c& ~
+ w9 G1 |- L+ p; O4 A8 f2 O
34.Which of the following is not an example of a carbohydrate?* i) p  K: Q; X4 f) {/ b' k. A
下列哪一个不是碳水化合物的例子?
! t1 e) l- X$ t3 [+ C. `A:Essential nutrients 必需的营养物质0 f! G7 d" G: r8 B8 _; J

; {! c& Y4 E5 y8 i; K35.The process by which a liquid fat is made solid is called:
9 r! i3 r- U5 I+ ?+ W/ x" u: N8 u液体脂肪做成固体这个过程叫什么
+ S3 ~. n. Q& Z/ iA:Hydrogenation  氢化$ |" e! s& Q5 z& v: r2 T& I
. Q5 I5 a( E1 |' L
36.Which of the following is not an example of a fat substitute?
: |3 D1 U% r9 T; w7 Y) z5 p下列哪项不是脂肪替代品的一个例子
# S. U: x; ~  b$ W" pA:Acesulfame K  安赛蜜K表4 B' E. X& b( V3 ~

0 W0 @& |) v# T& d0 G( q0 |37.Health Canada requires that a product labelled "fat free" contain:
5 d4 {# N9 z6 l( r! J& z6 r加拿大卫生部要求的产品标有“不含脂肪“包括:% t  F  u% w3 Q2 ]9 ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ P7 p5 r3 Y$ K4 l8 {
- X; O# d. {9 ]
38.Which of the following is not a problem associated with converting recipes?
2 U. K: N$ @( f9 x9 }% m" s下列哪项是不相关联的转换配方问题?
9 L" a: Y9 r! OA:Unit cost 单位成本
3 }3 H  ?) j9 r; P: u. x- C' r  U3 H9 g7 Y: e- Z# H
39.The condition or cost of an item as it is purchased from the supplier is called:$ @. G4 ~6 O/ c$ [
从供应商采购的物品的品质或成本叫什么
# V' h" p' R, AA:As-purchased cost 购买的费用
) ]$ z; z% K; o2 Z6 D, h6 Z7 c9 T8 M# O& v2 `- b
40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 i/ z" q9 @7 q0 i' N' S) Y0 P在新货到来之前用于日常所求的必要库存量叫什么6 O4 O3 R" ~4 }  l- q  l
A:Parstock 基本日常最低库存
2 @' |$ p$ f1 a; d7 {
: m% b2 R* s1 _: v* C8 f5 H41.Which of the following abbreviations is used to describe the proper rotation of stock?* t  Y. {' Q$ E$ _2 n
下面那个缩写是用来表明正常库存流程?; P0 b- h" ~2 x7 B
A:FIFO=FIRST IN FIRST OUT 先进先出* c7 s* }$ L- T" ~

$ H: G. G6 R4 ]$ C$ ^4 p5 r) T42.Which of the following knives is used to turn vegetables?
) o. P) Q. w5 h下面的那把刀是用来打开蔬菜吗?
: d( |! a1 @% t& e, B: `$ B, zA:Bird's beak knife   鸟嘴刀6 ]& f% H0 r+ v1 S% g5 ]' O+ S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?, `6 z9 Q3 F) ~% e. l
即时读温度计最好用于那方面?
9 E3 F% T  d" q& a9 {A:Checking the internal temperature of a roast 检查被考物品的内部温度, D6 f3 M0 u/ w% ]" e% z
* f$ Q: y8 l/ R$ L2 Z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ @+ P" O6 i) u
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* ^' x! r! v/ f9 VA:Cast iron 铸铁& o: }* S' g) a
( h! d* f! E* v4 x
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) l9 Q, ?- J& @5 L8 h7 ^. {7 B1 \; k
哪件装备下面有一个可移动的碗和一个S形叶片?" g. K; ?6 s3 y' s1 z- f
A:Food processor 食品加工机2 M. Z" \& Z) ?2 [, G: j. }4 _3 b4 V
http://www.google.com.hk/search? ... iw=1263&bih=572
( m6 ~8 f- {8 Y) H: c; \5 E+ ^
* j5 g+ t4 \3 g46.Which of the following is not a rule for knife safety?
9 |. c3 T, I; K* v下列哪项不是用刀的安全规则?
: g7 _6 P4 V! x! PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" Q: a5 d# A& o! h  g0 a
8 @# Y) F: ~9 i. M5 h2 L1 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. m8 ^. L& M+ L: ^% W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ r4 Y& b5 S  B0 g) s& m' HA:RondellES 2 Y& d/ L  f3 ~* ?2 t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) p/ u! k0 O/ y8 G) g( u# Y

( k% x9 d& D3 w2 A48.Which of the following is a diced cut used to garnish soups?- Q- U. N; p+ a. T2 ]) u. o" {4 c
下列哪项是切成小方块用于汤的装饰?8 v$ X  G- e. E6 z; A" [9 Q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  b# ~& x3 P* ?, {% s$ [- @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, C3 e" u. x2 l9 a0 Z, g# m
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!!——6 ?8 {) O  N. D
A:Gaufrette 5 M8 n3 A" e! N# G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 P8 h( Q& n+ Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- S, n0 g' O2 X# [4 D+ ~/ `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" i9 [$ ]7 z. G/ I
3 k+ N: i7 J' s, o8 e/ S* o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: @4 h) S8 N* n: J4 u" ^8 \( E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)
: V2 V: V. o; A/ q, D/ V! UA:Cilantro 胡荽叶 香菜
; @5 q4 E7 X2 w* i0 h+ ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 O% Q+ x5 R5 R) k
/ ?; s) o' v8 L  R1 m* ?; g( D, E
60.Allspice is made from:
# `- W! c( n3 N9 j2 z6 ]+ S 多香果,  多香果香料是什么0 ^/ R, u/ E# S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ S! o4 I/ G. X3 ^! C+ H
A:A dried berry 干浆果
; {: d/ {  ?3 }7 W; S( \6 V
7 X- [) O9 s2 a61.Which of the following are used to make a sachet d'épices?; w) D: D5 g4 p3 H* ?- u& T
下列哪些是用来做香包德épices?
+ |" Y" ]: d& d* c  {" }) xhttp://www.sachetcatering.com/8 e. d! H3 \* d1 k% V* i5 j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 h1 {" T; G9 ]5 E
1 F1 F8 M+ t' X9 A' ~62.Which of the following condiments are not soy based?
% }0 ?# j1 E/ p4 c0 X4 s下列哪项不是酱油调味品的?
: G5 d6 u! P+ NA:Wasabi 日本辣根
: s, `: ^4 O9 v! P! e. l8 Q5 F' S4 h7 D) x+ x" l8 q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 L+ D- p8 s1 B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:) t6 u4 |: I) z8 p6 {
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?" v# g: d: t2 q/ B- ~
下列哪个步骤是不是正确的蛋清搅打程序?; `2 {% k* _9 N; q/ l4 h
A:Allow to rest before use. 允许休息后方可使用。
: ]2 m! d9 G6 ^# u; Y" o9 q& x3 h( T6 K  V) U5 m! p' ]9 E
65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 r# p8 P7 ~0 t  G/ QA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
8 \2 x, s$ f4 x) B' [炼乳是一种浓缩牛奶 是去除什么做的9 P4 _' E& @2 ]; C/ P
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
# r8 Z  z% h" c一种烹饪方法,通过转移液体或气体是:
. g, R! K, A+ n4 J6 |- u0 p+ r5 a% IA:Convection 对流$ s$ M- [: Y2 |
3 n' `8 D, z2 I) |
68.The cooking of starches is known as  烹调的淀粉被称为
9 J! j3 J9 ^3 s5 Z' V! n" w0 WA:Gelatinization 糊化
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/ I" N3 v! G0 G% v0 \! ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ [1 |: {- E. ]
A:Braising 烤
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1 t7 v) j6 f6 W8 M7 h70.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:
6 R3 ?2 Y7 r& N9 Y8 |6 ]A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; @# w7 j$ w; ^) M

! m# z! I' L% ~* 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
7 \- J7 V& c9 j0 a0 NA:Fumet 原汁
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: c" @1 F' J+ N1 i8 V: [1 F6 V72.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
# L7 N$ ?, E# Y* @0 l6 pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! s. E7 x/ T5 L* R* g. x
$ o' S5 m5 F7 r# `  l. y
73.Which of the following is a principle not used in stock making?6 _2 L: G# r! O# e+ U
下列哪一项不是用于制造高汤(低汤)的原则?
) ~% p" e5 t1 K; [A:Start the stock in hot water.开始在热水中操作7 Z& h: c9 D0 t7 L1 d2 @
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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
; I8 v- _4 h6 h5 X. eA:Remouillage 法语熬汤! m" g" V6 c8 o
http://www.haibao.cn/blog/post/176242.htm
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