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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。
: d9 j2 _* S& Z7 _8 K* ]' F2 ], j. s7 g# T. ?. U3 B$ x
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。
9 o& ^8 I$ _+ |  T( X1 v* M- V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
$ T2 b* }( `7 x: L8 @& `1.Which of the following methods should be used to determine doneness in a New York steak?
0 ?+ {4 Y4 Z. {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)* J7 }. j; c3 L% z7 O
A: pressure touch. 压力触摸
7 d* B+ a6 `! Q5 |" I% m2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 X7 g( I- Z' {$ Y* O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1 Z0 l2 U6 M6 N! b$ e! L. _1 w! C
A: acid  食用酸' u, c! Y1 M7 _, Z& |; o! s
3.Vegetables are major sources of which of the following nutrients?% Y  ~% T: @8 b  G1 Q( \; N% l
蔬菜中包含的主要营养有哪些. l& v6 f: d& b3 L3 X: g! t' [
A:vitamins and minerals. 维生素和矿物质。
5 n  R+ @* h& }9 J8 H/ P6 y4.Cauliflower is commonly served with6 W; d& `7 l& y& C' C
花椰菜(菜花)最常见和那种酱汁搭配
7 U$ ?* Y9 W. [' G: Q' X: vA:Mornay sauce. 奶油蛋黄沙司
- R5 A( F! r6 t# D5.Which combinations of products are found in pie dough?: [2 }" g: l7 n! B4 p1 X
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( s- x5 I. F. C8 |& `0 |" N9 mA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ |: L5 V+ D- e$ f% P6The French term for mussels is 法国语青口(海红)叫什么2 v5 }8 h, h2 w( h/ [, f! l5 ~
A:moules.法语青口,海红0 _8 q! M( D4 `' b3 P. v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ P% `8 K7 l5 [$ _9 u
A:faintly fishy. 稍微有点似鱼味
; y6 r! U$ v& R7 j% ^8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) A0 N, _( S5 [! Q5 P
A:2 days. 2天- a8 P4 a; J( j  B; b
9.What are the principle ingredients in ratatouille?
# F8 v' O( I$ T- S4 {炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  s1 ]  x  }/ K0 F: Y+ x6 P& _& H- aA:Zucchini, eggplant, green peppers, onions and tomatoes
- v( x; `. v" p% ^  W( I# ~8 S+ A西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 r+ W1 E# J/ ?10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) w8 K( Q+ @' A' C+ c* W
A:cook food in quantities that will be used up within 20 to 30 minutes.
6 o' p1 j1 P% X) _3 x) f, \大批量烹煮食物要在20到30分钟内
2 f+ |( h% \2 g) R% c; W+ p11.What person has the authority to issue a Health Permit?
/ W7 M3 c: q2 N3 e谁有资格颁发健康证(卫生证)。
" Z) J) l( l1 H# Z8 u, n! h9 [A:Medical Health Officer.$ I. G. W) I* s' Z  I; ~7 P
医疗卫生官员。4 f$ B* ?% n* b$ D# `' h# R0 C$ U' S
12.For what period of time is the health permit valid?
& n) m* J' T4 j$ b. C) w4 x健康证的有效时间是多久?
( C0 P1 c- h4 W* Q: HA:12 months.12个月: s9 s. n1 f9 S/ X  I0 F0 K4 z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  p/ }6 p" g, }4 a& `+ w
在食物和饮料准备区,通风系统换气的标准时什么
! d8 Y* b  N' e) Q" _2 u# sA:08 times each hour. 每小时8次! U) N8 j; Z- W! t4 A
14。The minimum temperature for manual dishwashing in the wash sink is) B% F; P2 d+ L! u
手工洗碗,洗碗池的水温最低多少度?
: i  j% z3 B* G: cA:110 degrees F (43 degrees C). 43度
6 w" _/ i( O% {15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  B) p2 E) F4 w( E% H: w, q8 b* V" i用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ x5 Q! j  \, T$ l9 M5 ZA:180 degrees F (82 degrees C).  82度
8 }' X2 u" T, V- q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 O3 {7 h, r- C) y* \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 \" \0 q  y# W$ p; q5 Y1 K9 j4 @6 {
A:en papillote.  法语自己理解) o7 K3 u& }- }) i4 o
17。Wing or Club is considered a( g' u- X; v; w1 X, ?: |. a# n
翼和CLUB 被看做是一种...
: P: E. Q: Z; {; Q. t, HA:Bone- In Cut     带骨切$ V& }3 Z1 i. ~- V( P* p+ f( S
18。New York is considered a   纽约牛扒被看做是一种
9 X) `& p% h, H' ], }A:Boneless Cut     无骨切
6 `3 R8 P0 y* U# R5 |- V% _  O19.In general, a court bouillon for freshwater fish will contain
, E& l! t6 O/ S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
% z' k% p0 H' S0 O5 K' r" D& ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 @. N' t& r# U9 ]和做海水鱼同样数量的调味料和香料3 s$ ]; n/ m1 C& y
20.Anise is very similar in flavor and appearance to! c' m$ v  j  I
八角和下面的那种原料有相同的味道0 Z1 z: [# \( s# b6 u, o, g
A:fennel  茴香+ d- J) z- k9 }; ^# O5 i: X
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 F% z8 [" v' Y! M( c7 ~
下面那种原料更像大葱且有平面的叶子1 W1 w3 }* o% V. B
A LEEKS  似蒜葱 (这边人叫京葱)
- O& K; ~! H) u5 g/ O* v! E22.Which of the following cutting shapes refers to a small dice* }' M$ Y( _6 O, n7 S) k' |" u
下面那种刀切形状指的是很小的粒(末)4 d: d' O2 E" N8 p6 I
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。' \. |, U; [6 T( ?+ B4 R9 L
23.Oil is added to the water for boiling pasta in order to/ d" r* J' v2 C  o5 V1 M! j0 u
向煮沸的pasta (意大利空心粉 )中加油是为了9 C; d- O' X) t% w! Y0 H
A:prevent the pasta from sticking and to minimize foaming action.
' N$ H# S$ r: K  L防止面条黏合并降低发泡。* C' `1 r  Z0 b1 C# S- b6 K
24.Which pasta dish features pine nuts and basil?
" U7 q( g. `9 {8 D3 Q2 Y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 c% Q/ ?$ J1 G/ j- b' d
A:Pesto.一种绿色的意大利面酱 1 x) h$ y  o2 Z% X9 i( e
http://www.tianya.cn/techforum/content/96/563836.shtml2 H. L9 {6 J4 D8 l8 F

1 p2 b0 b; `% r" |25.Which of the following is a spring vegetable similar to spinach?4 r, J$ h8 |) d
下列哪项是一个春天的蔬菜类似于菠菜?
. O; J9 i' [5 U/ iA:Sorrel. 酢浆草。7 K0 e& r, I9 L# l+ }- g7 H0 a
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:
6 M7 f9 V' U) K9 E哪位厨师最早带来高水准浮夸的美食8 N# u, l$ G; v" l# P: m
AAntonin Carême 人名 安东尼·卡罗美; k0 r7 O% n9 j' q7 i3 s

& |( g& `: F5 R- I2 O8 x# L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: q; B9 D7 o% i7 g% ^& l- x. {
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 A7 ~, K' {1 g% Y+ n- j7 `$ i0 pA:Cast-iron stoves         壁炉0 u  c3 [. m/ D. [% y/ h7 u! ?8 |0 f
http://www.usstove.com/products.php?id=6
7 Z5 y6 i) b) J. ]1 |6 r
5 m5 `* @. j% q28.The French term used to describe the roundsman, or swing cook, is:' k' [2 \4 y0 c/ k% M& @3 ]( a1 `9 Z
法国术语,用来描述roundsman,或摇摆厨师是:
$ l$ a! h3 o1 q7 S2 ]5 j. h9 [* uA:Tournant   图尔南, ]  ]+ q* ~- a# Y: w
  h2 }; a* J  _! I& k" _. q# R" T
29.Another term for the wine steward is:% v& K9 K' A8 ~6 \
葡萄酒侍酒师的另一个术语是:' P) w, W, A" o* B" m9 g
A: Sommelier 侍酒师
8 p: o* F( V1 r* d
$ u5 H- u( E' ?1 t5 Q30.Molds, yeasts and fungi are examples of a:
& v  E( O  d% g; D+ Q$ u$ r霉菌,酵母菌和真菌是一个神马例子
6 P4 x: k. j& e4 ]A:Biological hazard 生物危害
+ P/ d$ u, e" A3 S' C, r
( t" `% e) \1 H# S6 X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! ?. ~, _" ~7 ?  D7 l
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ y/ P" |* B* D0 R/ iA:40° and 140°F (4–60°C)     4-60度& t" e2 A9 P4 V
3 s6 _8 Q' T8 x) N. T
32.All bacteria need the following for survival:5 C/ w! _1 o. |* J+ z4 S; y
所有细菌生存需要以下哪些内容:/ p2 A- v. O* V
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! m5 ?$ `; e5 G+ e$ y8 w
2 e; `9 i0 [/ F6 o; K: @; H. d7 R33.Which of the following correctly represent critical control points in a HACCP system?
) O+ d8 e2 x5 F" u( t  c' m" ~7 E# T以下哪项正确表示了HACCP体系的关键控制点?
: ?. e) G) i" E# yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 Z5 o3 T) y5 F5 k0 w5 [7 z2 Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; x2 a6 U" C; u3 C. _( \, @& A) W. I- l
34.Which of the following is not an example of a carbohydrate?
# n+ j! D3 P6 h7 G+ O下列哪一个不是碳水化合物的例子?
( X7 t2 i* a& o9 MA:Essential nutrients 必需的营养物质7 o# k6 s  Z. A, D$ Z8 M
! D( f, ]* ^" n9 c, _
35.The process by which a liquid fat is made solid is called:
$ _9 E5 p  w. T" y# z, V: n6 m/ b液体脂肪做成固体这个过程叫什么
9 m; Z6 V( d" B+ ?+ DA:Hydrogenation  氢化
7 v  j5 z  x3 B
" d- C' Q0 H( @' I2 B36.Which of the following is not an example of a fat substitute?
( N# Y! \# I9 ]  e+ c/ E* s下列哪项不是脂肪替代品的一个例子
( D! O) n* b7 ~: |6 p9 TA:Acesulfame K  安赛蜜K表
5 j1 ^% I; K. F* L9 Z0 p: Y4 I$ U1 r  w, l  P! ]7 L
37.Health Canada requires that a product labelled "fat free" contain:; S/ Q5 h1 l+ o- ?
加拿大卫生部要求的产品标有“不含脂肪“包括:$ Z9 g% c. O8 Z3 Q' \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ n" h$ t# C3 }2 j9 ~* \/ W& k" X$ v; |+ r8 u8 G6 S7 Q/ A  ~- f7 E
38.Which of the following is not a problem associated with converting recipes?3 j, y3 P/ f: y! P" r( a( @
下列哪项是不相关联的转换配方问题?. f" K( i  B) A, v" h: e8 ?
A:Unit cost 单位成本1 l9 h' ^* e# f0 L" k% ]/ J
% r( D) {6 D- x7 Q- I; z
39.The condition or cost of an item as it is purchased from the supplier is called:
# s" K) [* F1 S6 s从供应商采购的物品的品质或成本叫什么2 ~. Y! K" d4 e* {2 y
A:As-purchased cost 购买的费用- b  o$ f8 G0 D# O2 Z5 x

1 @  Z% |9 M2 Z6 `40.The amount of stock necessary to cover operating needs between deliveries is known as:: \2 f, o9 G; _6 X) r5 Z
在新货到来之前用于日常所求的必要库存量叫什么7 @. g5 h2 m1 ?: _; b
A:Parstock 基本日常最低库存5 E! s* }) D: F8 w3 T& U; @

0 q: Y- I# Y% |41.Which of the following abbreviations is used to describe the proper rotation of stock?
: M- Z+ P3 _6 M! z. V0 D下面那个缩写是用来表明正常库存流程?4 c7 b. b' ~& E9 H6 V0 y
A:FIFO=FIRST IN FIRST OUT 先进先出" C$ W  o: I- h9 F1 i/ @

6 w! ]: P# m* ^( S1 p42.Which of the following knives is used to turn vegetables?
# \$ k' n7 H9 s& F) f2 [! ?下面的那把刀是用来打开蔬菜吗?
5 r, P; Y8 E( T. q6 kA:Bird's beak knife   鸟嘴刀
0 M8 I' c& {& R4 phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; O7 P/ `. A( h
4 D4 y7 O% ~3 y/ A( m8 x$ Y43.What is an instant-read thermometer best used for?
  v7 a5 n9 d8 X即时读温度计最好用于那方面?, [( d/ X" n/ ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 Z5 D7 |0 M9 G4 T& \& w! R& B
! M; i! e9 H$ V) c3 q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. D' F7 j8 m/ H# S/ X6 r& O下列哪些金属材料受热均匀,通常用在铁板而且非常重" W* p1 r0 I4 J- w) b
A:Cast iron 铸铁6 t9 a; z& J9 s+ X
. `* M8 h/ U( Z& o+ q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 S2 H% v& p1 w( x) }9 B哪件装备下面有一个可移动的碗和一个S形叶片?
3 x+ o2 r( [8 f" G0 Y* AA:Food processor 食品加工机& Y: i0 y- c# g( R7 P1 ]- b
http://www.google.com.hk/search? ... iw=1263&bih=572
/ N- E. M2 _9 p% E, U* x3 h& O9 u" }5 }/ p# T, p* T" K2 V
46.Which of the following is not a rule for knife safety?. j# n$ O6 v% N; |6 F  D- G! V8 j
下列哪项不是用刀的安全规则?& B/ I% x0 \2 g# p2 T5 \% r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 G& E# W+ R7 {9 ?5 c  W- \/ d- d" G: B* `* N
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; M0 _; b3 F) o3 T% i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! t9 ^2 e- e6 Q6 L3 L! Y
A:RondellES
5 u9 E$ I9 P$ ~3 Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 a  b* I" Y. X& k" ^& h' F0 U* I
# M6 I4 ]" _& @6 y8 |48.Which of the following is a diced cut used to garnish soups?
- D/ `" {7 h! c  t- X- b) S  |下列哪项是切成小方块用于汤的装饰?9 `* a1 G" s; W; ]+ g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! ^; B0 W3 s& e. S  j1 w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; l; E( n3 k% K; c8 s
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 y) W+ X3 j) b0 I0 Y7 H
A:Gaufrette . f0 p" g) Y, ~& X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- E& k1 `) ]1 W: D) |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" X  K: r0 v% e- V0 ~( uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# A8 Q4 I5 i$ D% x( t0 U
& l. s6 X5 r  N3 `6 V' m
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  S3 Y" S$ Q! w( y
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)" P2 f6 [4 |2 \; P/ N" M
A:Cilantro 胡荽叶 香菜3 V: t+ v  m6 j  l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" U5 c) [- g5 J6 e( S$ k+ v

( W. {. z7 c; I60.Allspice is made from:
4 K% G8 a& w7 R; Q 多香果,  多香果香料是什么
% z& w! `/ D- T) A( R1 s. Q% Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% _; p, L+ B) }0 L% Q' D
A:A dried berry 干浆果
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! U$ j6 s6 j: n0 b% r61.Which of the following are used to make a sachet d'épices?
' q2 N9 T; p2 o& n, h2 i& e) u下列哪些是用来做香包德épices?4 w& A" E6 a: ]- x" B4 W- R5 h$ K
http://www.sachetcatering.com/7 b, b7 o3 j# `% L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' ~! ?' y( x) t/ O) i6 @
" k% h0 `# [; S- M6 V3 E6 D3 u62.Which of the following condiments are not soy based?
  [! S6 Y  y! C2 l' J# R% {9 `下列哪项不是酱油调味品的?
- j& Z! S9 u- ?; vA:Wasabi 日本辣根7 V1 L; a& Q* _0 H2 m) D, b. m
  u) h9 _: p$ W7 c& h: I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! ^6 W# x" T% x& i3 J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:+ c9 R- y- o, b/ O  w/ R: g3 S
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?& w- A+ r9 p1 U( r7 T! I, E5 [8 z: j
下列哪个步骤是不是正确的蛋清搅打程序?0 Y7 w# o- ]7 N( {
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:: Q" [3 v( J' s2 e4 L2 A
A:56g and 63g 56克和63克
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4 ~; s6 `: t* ^66.Evaporated milk is a concentrated milk that is produced by removing
, P0 A  S" }& x" }" a6 U3 K炼乳是一种浓缩牛奶 是去除什么做的: a4 U1 }5 o% l5 K; W5 ~3 G
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:
! K4 O. k! |+ u: M一种烹饪方法,通过转移液体或气体是:; r/ L; p6 X1 R  z& ?
A:Convection 对流( ~7 a" N2 h" F0 [
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68.The cooking of starches is known as  烹调的淀粉被称为2 y0 `# ~+ N6 j8 j/ p9 n! c3 v
A:Gelatinization 糊化# D8 @4 ^* t5 M9 b8 @4 I& N/ u
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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?8 j2 W/ {# f. ]4 O3 ~+ z
A:Braising 烤' I( F4 i5 Y1 s

- P  H2 ~7 E: f1 f7 f70.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/ E- S1 o. r" B  o0 L8 w
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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2 S! X% `9 d0 }/ N$ b' @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0 q  l( Q2 l) L+ z3 U* @( o
A:Fumet 原汁+ X( b' A2 I" b8 D  A& ~
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72.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
6 y' q9 t  Y' |) yA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?+ B8 M6 S, g! u) @  t' R5 j
下列哪一项不是用于制造高汤(低汤)的原则?4 }/ Q. X+ _) B( i
A:Start the stock in hot water.开始在热水中操作
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, g& r" _0 b8 m- @/ s3 I& G5 I74.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  @( D2 q* G* i* S5 I8 }: H; ]- z
A:Remouillage 法语熬汤" ]2 T2 f" P! ^! v& }9 Q# j! }) B6 x
http://www.haibao.cn/blog/post/176242.htm
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