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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 C2 G: e: J6 S3 m) C; l- j0 B/ Y

& e) X8 A: E( V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。8 w4 O# v# M2 v; \  G
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4 D# A- b. d! Q* Z% o5 E
1.Which of the following methods should be used to determine doneness in a New York steak?, T: f3 \! G+ S5 w! 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)
9 u9 h: r5 _9 M) q# \( y: _8 mA: pressure touch. 压力触摸
1 K* H7 Q4 w+ |& t6 C2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 y/ @3 ?9 B+ R! 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
' W/ }  R4 o( f" E7 o2 tA: acid  食用酸* C8 A4 M  p0 m- J4 U1 b- v% f
3.Vegetables are major sources of which of the following nutrients?
& @+ {6 V9 [( A" Y+ C% m蔬菜中包含的主要营养有哪些' `. e4 v. d0 o
A:vitamins and minerals. 维生素和矿物质。/ f1 |3 o1 Z/ w5 I8 b0 Q
4.Cauliflower is commonly served with
" ]$ t0 i/ x" n% }& Y花椰菜(菜花)最常见和那种酱汁搭配6 j' H, |  O' A: c0 `, W
A:Mornay sauce. 奶油蛋黄沙司
: l" Y6 p1 Y8 W& j# A6 `5.Which combinations of products are found in pie dough?
1 U" w0 `$ L; I; V' ^9 w) k& _& @下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 L3 J% T* [# i( R2 cA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# q5 K' ], y  G4 y# A3 j$ i* Q' D% ^6The French term for mussels is 法国语青口(海红)叫什么
2 ^# A  V! j) t. _0 I  RA:moules.法语青口,海红
9 U) r2 V. Q" b" k. V  R1 W% M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 \9 T2 ]: x3 m7 ?2 P
A:faintly fishy. 稍微有点似鱼味& u& P6 D) @  Z/ e+ E. O
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 A% I# H  X4 p2 |7 Y: u5 CA:2 days. 2天
/ z1 f  x9 h3 b9 V6 H. \9.What are the principle ingredients in ratatouille? . S) z" _$ P6 A! |- H/ x7 s
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. b6 _0 b+ Z; O& U& y4 BA:Zucchini, eggplant, green peppers, onions and tomatoes9 w5 c% g/ z4 P7 _. E; r' d1 s8 C/ @* j
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% Q. l3 z6 y. R  s( C) S! H2 h10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, j& {1 C& f: K, [7 X, fA:cook food in quantities that will be used up within 20 to 30 minutes.
$ K- l; E( U5 e3 d6 |2 [; b0 |$ V大批量烹煮食物要在20到30分钟内% p) X/ Q2 s" b  G" L
11.What person has the authority to issue a Health Permit?8 M  @0 y+ i; F5 O6 ^) C
谁有资格颁发健康证(卫生证)。4 s0 {' v. w1 b, k
A:Medical Health Officer.
: K! S/ Y  G8 ]+ f. m医疗卫生官员。: p7 v  `! |$ ?% F" ^
12.For what period of time is the health permit valid?. [( F8 L; W, i
健康证的有效时间是多久?
3 Y7 }1 b! `0 E  ?9 sA:12 months.12个月
2 t/ c+ q  _! ~& \13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  _/ }7 y3 c5 \! K0 I; n在食物和饮料准备区,通风系统换气的标准时什么
, p8 \3 W0 {& t$ n6 ?5 ^A:08 times each hour. 每小时8次6 I) }/ B$ Y* V, p( {& a- D
14。The minimum temperature for manual dishwashing in the wash sink is9 S% b) [' f$ {( s
手工洗碗,洗碗池的水温最低多少度?
1 D5 o5 I) F" d# g! Q- wA:110 degrees F (43 degrees C). 43度
( `4 y) h1 H  z* Q# b/ x, V9 S15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 [  q) {0 @; R  ~7 x5 z% X9 L+ f
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  y) J. E" q; G, _8 g
A:180 degrees F (82 degrees C).  82度
' v; f5 H1 s8 I. T8 r" @. H6 z/ f16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: {0 k' K2 m9 i+ i# x6 Z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). c5 D. ]- ~2 B9 I+ p" U
A:en papillote.  法语自己理解: }' X# E3 Z* a2 I. _
17。Wing or Club is considered a3 r, v7 c  {  r, ~
翼和CLUB 被看做是一种...
0 Z6 ?  K2 a2 c# Q- p* ]; l2 WA:Bone- In Cut     带骨切
  t3 Y" s2 ]$ L1 ~7 }8 `3 d18。New York is considered a   纽约牛扒被看做是一种9 K. d( z1 d5 N, }' `, d
A:Boneless Cut     无骨切
9 D; Z7 n3 ^3 R* c8 G5 G' d19.In general, a court bouillon for freshwater fish will contain
( G6 v) `/ m! ^! t; X0 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+ K) x" K4 D. g: }% l% o: UA:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 k$ a) g& z" A8 N+ \. A( S) ^
和做海水鱼同样数量的调味料和香料
' ~# A0 o" D: U1 ~( Z4 N+ {+ E20.Anise is very similar in flavor and appearance to
6 `% R, t+ x4 a# J: e9 W) ?. O八角和下面的那种原料有相同的味道
+ e! s, C( _7 c1 Y6 |5 V/ uA:fennel  茴香
. |) P, Q! c; B, _. D/ E0 R0 V. N21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- x+ r# Z+ R( l" m( @7 g$ L4 S
下面那种原料更像大葱且有平面的叶子; K. F; N2 @* }) b  h/ j( d
A LEEKS  似蒜葱 (这边人叫京葱)
7 n# p: r+ s3 Y0 h1 \4 C  o5 y' u22.Which of the following cutting shapes refers to a small dice: x1 v4 |+ T0 X
下面那种刀切形状指的是很小的粒(末)
, u. X8 r. o, \A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 w5 I. ^7 F- O23.Oil is added to the water for boiling pasta in order to
) Z& z4 _2 Q% A6 p- T) i. Z向煮沸的pasta (意大利空心粉 )中加油是为了) I/ ^& ~9 n$ k  U& k
A:prevent the pasta from sticking and to minimize foaming action.
: ~1 j% T& V& s" Q" z防止面条黏合并降低发泡。
* S, m) ?0 c9 s6 N# N24.Which pasta dish features pine nuts and basil?  n  i: T6 b+ e) B
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 K: X+ k5 t' h* E7 x2 j; D& oA:Pesto.一种绿色的意大利面酱
8 d7 t$ R* Z( d% T2 E4 khttp://www.tianya.cn/techforum/content/96/563836.shtml5 t+ k" t- j5 b) t

. t0 u/ o# b, {  Y3 W25.Which of the following is a spring vegetable similar to spinach?
$ Q; \5 e7 j; S下列哪项是一个春天的蔬菜类似于菠菜?8 ^/ F8 W% O1 \  x; O! M' @' s
A:Sorrel. 酢浆草。
# Z  f( ~) [  b' \. |2 u* K; r. Khttp://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:
9 [9 d) t: Q: T6 ?$ S) A6 S( G3 X哪位厨师最早带来高水准浮夸的美食
$ Y, m# T7 p' ?& zAAntonin Carême 人名 安东尼·卡罗美, l8 L/ G' G+ A! G0 [
+ l" N+ M4 ?& p; b2 y% L3 x
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 g. w1 k8 M3 n$ b& Q6 P# [2 n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ W3 ^2 h% r' s* @; x) {
A:Cast-iron stoves         壁炉( H, Z5 Z, d0 Z: V5 Y, N
http://www.usstove.com/products.php?id=6! h! N' p7 a, B

2 p  f, I1 h( I" t' o7 }! \; \28.The French term used to describe the roundsman, or swing cook, is:
+ I/ B2 K/ [3 H" r法国术语,用来描述roundsman,或摇摆厨师是:/ o& A( Y5 }4 I' q: z2 T
A:Tournant   图尔南
, y- `9 T: ?& c3 g* [9 J' f0 n9 y! I( B% q; u3 I
29.Another term for the wine steward is:4 X- X& G% b: S2 w: G# X8 y
葡萄酒侍酒师的另一个术语是:
$ `, k2 U. T5 g9 W1 e. J. hA: Sommelier 侍酒师
0 S8 I. e3 h2 L; r" j5 J" T9 G
& c  D" d" ^( {9 t! H3 @30.Molds, yeasts and fungi are examples of a:
& P" x# t9 g6 l8 Z" W" |霉菌,酵母菌和真菌是一个神马例子
# E2 O$ B+ i$ c" f: g( u, xA:Biological hazard 生物危害
- C4 n: \" r5 K' x" d9 [: v8 Y) F  _$ t/ n1 h& t# ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 k, P5 K) `( Y
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ d/ |+ D, ]$ z3 O( lA:40° and 140°F (4–60°C)     4-60度9 s+ n/ r; O: Y" |9 j
+ m6 L/ [/ y' m
32.All bacteria need the following for survival:
$ t2 Y; p! j* J4 z# y所有细菌生存需要以下哪些内容:# S* }- \: X! g' }/ p' L
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; ]1 b, m2 T* J( t; u6 x) e+ n- [4 ^. O" |
33.Which of the following correctly represent critical control points in a HACCP system?
1 x/ a3 k9 Z/ i; v3 L以下哪项正确表示了HACCP体系的关键控制点?
3 f; {' ?* H) e6 hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + d8 A1 w1 h! q& t5 d6 |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; A6 r& h$ B, e
3 E$ P  ?0 H+ l34.Which of the following is not an example of a carbohydrate?7 N: r" S  q( y# ]: \
下列哪一个不是碳水化合物的例子?
! u" R4 y3 ^# nA:Essential nutrients 必需的营养物质
! l* A5 Y/ U) y3 n6 W; ~: x* s4 d4 ]* G1 D+ F. d
35.The process by which a liquid fat is made solid is called:
& P' s5 m9 o7 N# m$ v# T) ^! n/ w液体脂肪做成固体这个过程叫什么
) A/ g: O. A. N2 |, f6 v7 RA:Hydrogenation  氢化" @( J: S+ R4 \' {/ f
# Q3 ^( x( p6 o% o# Y5 H" F
36.Which of the following is not an example of a fat substitute?
* W4 Q* B, O( }" W下列哪项不是脂肪替代品的一个例子
0 S+ K& n/ q1 f/ n4 n1 o/ TA:Acesulfame K  安赛蜜K表
# |7 s7 a% @; l9 F
# z; b6 f6 a4 t! k4 O37.Health Canada requires that a product labelled "fat free" contain:
* a% Y8 R! Z. E- }+ T$ K, J加拿大卫生部要求的产品标有“不含脂肪“包括:7 u* o( R/ s3 O! Y: T1 P% \0 L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% |7 i1 G- h* w+ F
0 y- Y0 o9 i8 d; N3 a7 v38.Which of the following is not a problem associated with converting recipes?1 f) U& s6 b; _- Y+ t
下列哪项是不相关联的转换配方问题?
0 h4 z; k* _% wA:Unit cost 单位成本
. a; o$ ?" p% p! r* M
0 }( ^+ b+ m# r; s$ M! [39.The condition or cost of an item as it is purchased from the supplier is called:6 d, o6 x  h1 P7 z% o9 u7 Z1 z. q
从供应商采购的物品的品质或成本叫什么
$ [: H- g4 T& T7 [A:As-purchased cost 购买的费用  g& F3 R% C( u
: F* H6 D* l9 X1 M5 y
40.The amount of stock necessary to cover operating needs between deliveries is known as:/ f5 {# Y# j7 [& I
在新货到来之前用于日常所求的必要库存量叫什么
2 ]# ~+ |2 {  b# G! H* zA:Parstock 基本日常最低库存) U8 `7 M/ v3 h  W# z

: r$ r$ g: k2 ^5 I$ e" X+ ~' A41.Which of the following abbreviations is used to describe the proper rotation of stock?" g( }+ L" v) R; d. o# M6 S- z
下面那个缩写是用来表明正常库存流程?
- S  H& J! s! b: d3 Q+ o  ~A:FIFO=FIRST IN FIRST OUT 先进先出' Z. Y/ d' o- k8 t5 ]

7 `0 a0 f8 X! r, D) h6 v42.Which of the following knives is used to turn vegetables?8 |& }- N8 g3 U3 O! H" p& X
下面的那把刀是用来打开蔬菜吗?+ x. A" \. `  Z3 L3 \
A:Bird's beak knife   鸟嘴刀- I+ c& Z8 H7 O" `1 E. O6 Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ Z# v$ V- @7 n) s
. G4 W+ N3 Y8 s- f5 a: j
43.What is an instant-read thermometer best used for?: e4 @5 o6 F' @. C& D0 V( E$ M; F
即时读温度计最好用于那方面?, z1 ]) p; {6 v5 w% f5 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度. A% e: @. }9 a% t& D
" I& w( G( Y5 i) w5 P
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# N: M2 C0 ]6 l4 |% Y  ]; n. B下列哪些金属材料受热均匀,通常用在铁板而且非常重' D  F* g7 D9 W0 M
A:Cast iron 铸铁
' {) ?" M, t1 q8 q' g( T. ^: K( g
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 O1 N, G, p) g) K哪件装备下面有一个可移动的碗和一个S形叶片?7 I, r# {" ~6 \- ?$ F! [$ @# S
A:Food processor 食品加工机1 }. n5 ?/ E2 m1 v8 C% Q+ L
http://www.google.com.hk/search? ... iw=1263&bih=572
. ~# l0 }% F" i- n/ _; }1 g- u* R- o: Z
46.Which of the following is not a rule for knife safety?( ^( u( I' ]! Y1 n: {3 N$ \
下列哪项不是用刀的安全规则?+ f1 S5 B$ Y& \6 M2 ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
' P. T# x& g+ ~4 b# a' W/ d1 Z& S2 x8 u8 F  a6 a/ H
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 B* \+ F! I# D" N: \$ S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' Q& W$ K# X! X
A:RondellES ; L# K+ K, Q$ w# K" b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 n# |( @2 z* c3 Y$ y0 W

3 l$ H$ I2 N9 L& v  z$ d. v2 `48.Which of the following is a diced cut used to garnish soups?
, j7 \! x2 }1 u" k4 m下列哪项是切成小方块用于汤的装饰?
. w- }* ?- ~4 L" z1 c3 BA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ i- z+ [; Y6 p4 `2 q3 A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* ?( L2 m" J/ l) P+ Z, C0 \( T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!!——
) J- O# Q) V7 ~2 x; T# B, NA:Gaufrette / w( E; c9 X- {- O& s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 g: Z5 S* g% }7 zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& x! C( u% o) E$ r7 yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* n7 p  z# A, m2 ]% m  o

7 ^5 F  ]: D6 o/ ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 S3 q' l/ O* O/ U, g3 s
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)
  `4 `' |1 g8 I( a% U! [, q# pA:Cilantro 胡荽叶 香菜$ o5 ~4 ~( a3 C- X1 Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ t; I* X- }( r7 I1 s% }( F# j
3 ]4 j7 r: R, s" [
60.Allspice is made from:
, T7 W: Z2 O: q: ?* U$ j 多香果,  多香果香料是什么$ b4 \8 [# t" A. U' x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ j1 }6 d6 I, s5 o( ~A:A dried berry 干浆果$ }2 ?5 x2 t. w* K! ]+ U, ^
3 z- o- Z0 X6 Q8 |
61.Which of the following are used to make a sachet d'épices?5 g. b) H* M" c
下列哪些是用来做香包德épices?; P9 E; o/ H; m+ X4 H0 O5 h, g
http://www.sachetcatering.com/& e( Z7 B6 D9 n# k  X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 J# ?& Z5 ^- g& A/ C; _2 s$ c

8 l) y0 x  F% G62.Which of the following condiments are not soy based?
* p4 U  U/ I7 ]( w4 V  J下列哪项不是酱油调味品的?1 b# ^5 c8 B; O% B3 A: Z8 V
A:Wasabi 日本辣根
5 S' Z% M8 ?. I) N: f' e% u
  J0 z: `; b7 c8 G2 j+ a. J% ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 b. K1 T: `/ c' e5 p& ^( i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:
2 \! t: T" V# p* iA:Pasteurization  巴氏杀菌. q; q3 V/ m% \4 J7 k9 `, }. \
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64.Which of the following steps is not the correct procedure for whipping egg whites?
+ _1 Z3 E7 B, Q' R下列哪个步骤是不是正确的蛋清搅打程序?+ [( W0 r: o, Y. o( c6 D
A: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:6 c! x* p: E7 A: w7 E; i6 e
A:56g and 63g 56克和63克
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# ~) A, c# W& y66.Evaporated milk is a concentrated milk that is produced by removing/ m: v' v4 h* M
炼乳是一种浓缩牛奶 是去除什么做的
6 o* M* C8 l3 D, |! e7 _A:60% of the water 60%的水
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/ {- @6 A" I2 d: u67.A method of cooking that transfers heat through a liquid or gas is:
  m) s1 j0 v# ^! ?一种烹饪方法,通过转移液体或气体是:
7 _! j* U' a. b2 ^8 a- zA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为3 I, C. `& y- F; Z4 z
A:Gelatinization 糊化
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0 i0 [- G3 J0 T/ d. @/ X$ b5 Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 y, c$ m1 x5 V1 hA: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:2 {( s' S' s& \' q0 |" }: m0 V4 A
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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# @2 l! r" Q% Y0 g0 ]* [2 g- _* D71.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
+ N0 h5 B: w! q% @A:Fumet 原汁8 m. J8 q$ E" w4 v4 K6 N( T

. C- I3 R) ]" L5 j* U- p7 d72.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
2 |% {+ q; p. y3 H, P1 dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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' `; Y5 D* q: t$ W73.Which of the following is a principle not used in stock making?
  B+ J; @3 B/ h下列哪一项不是用于制造高汤(低汤)的原则?8 N0 k) Y2 T3 s$ r, K: H! h
A:Start the stock in hot water.开始在热水中操作( m0 _3 }9 w9 ~
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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
/ B# I# c) {% XA:Remouillage 法语熬汤+ a, s3 ~# C0 R" ?8 l) K; ?/ R. s
http://www.haibao.cn/blog/post/176242.htm
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