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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。3 f% u( }( I$ z  D

$ D, b' U9 {3 _( r* G/ X* \5 }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。1 t9 P  S" }2 }1 u* s: A
另外,我还会找一些资料方便大家学习。
大型搬家
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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
3 v! M9 l, m/ I4 r5 q; Y  ]. b1.Which of the following methods should be used to determine doneness in a New York steak?
# p  E, N+ C  o: Q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). I1 j1 O( f: K' M4 L) |6 P
A: pressure touch. 压力触摸
' w6 P$ U% G! ~8 Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 {1 M3 U1 H1 ?5 f! R0 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
1 D5 }5 h3 W2 n: H7 W: QA: acid  食用酸
+ h5 y! ]- l( l! I7 L* r% w3.Vegetables are major sources of which of the following nutrients?
: e# {3 X9 {. Y' [: \蔬菜中包含的主要营养有哪些
3 z; o9 }5 o, _# ?5 n2 kA:vitamins and minerals. 维生素和矿物质。3 ?1 A6 @5 s/ {5 ^
4.Cauliflower is commonly served with
( [  C( o* `; W- w5 R; k( p花椰菜(菜花)最常见和那种酱汁搭配2 `2 n1 u- a* {, }
A:Mornay sauce. 奶油蛋黄沙司
# Q1 _& W- B* X" K5.Which combinations of products are found in pie dough?
0 U7 X2 q  G2 y7 G- O下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 c1 A+ t( d* eA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) u. W3 |3 T+ ^. C2 @8 r3 h- \$ Y. J
6The French term for mussels is 法国语青口(海红)叫什么
( E2 u6 B: {7 Y% DA:moules.法语青口,海红
( [# I" W5 w) _' M, J& J7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; l' ?6 f/ L0 r
A:faintly fishy. 稍微有点似鱼味( d: ]5 j! {/ z0 d& q. K! t. e
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. k5 S  g7 \; e* {5 {A:2 days. 2天/ x# {( Y5 j  A& Q  N9 y: |' h  T
9.What are the principle ingredients in ratatouille?
& J6 H" ~7 B. Z. D: [. Q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; J: W% k' j% q! ]6 v6 y& A- l. _A:Zucchini, eggplant, green peppers, onions and tomatoes
3 }4 N+ j4 m3 P/ X7 y. }2 q1 v+ @西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) c5 t- j0 ?% E5 [
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 i4 b9 S3 C4 O- ]" r
A:cook food in quantities that will be used up within 20 to 30 minutes./ U% A- C  y8 _/ h
大批量烹煮食物要在20到30分钟内
) V/ c1 M0 o; _11.What person has the authority to issue a Health Permit?
7 I+ u$ h. v* q6 G) H谁有资格颁发健康证(卫生证)。
9 R0 m  Z2 l6 x  D& n( hA:Medical Health Officer.
, g! h" Y, v: n6 T+ B  ^7 O医疗卫生官员。
/ d$ h# \$ S) M) M. {% O+ q& y+ G* h12.For what period of time is the health permit valid?
. A+ R; u+ \9 P, c  O2 b$ r健康证的有效时间是多久?$ h8 E; k) i6 R2 s% p$ e2 X
A:12 months.12个月
1 T6 s# W- B- K. J7 F13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, e2 u; _! X0 \3 v1 A- `' w在食物和饮料准备区,通风系统换气的标准时什么$ p8 O' u9 h5 _' r( q& `* m
A:08 times each hour. 每小时8次
+ p5 P7 |6 Z" @- i5 J14。The minimum temperature for manual dishwashing in the wash sink is
0 K5 }7 C; J+ ?! y0 m手工洗碗,洗碗池的水温最低多少度?7 R+ |! E% ?* m
A:110 degrees F (43 degrees C). 43度: e6 p( n0 u/ S
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 t( d1 a" \0 }+ d: u. a1 v用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  Y' s7 P  k8 W( k' w1 AA:180 degrees F (82 degrees C).  82度1 s; `" p0 {0 F: c
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' S: w, J# \, j& D: S( V2 Z. k用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ j  {8 x$ `' Q; r& V6 x/ I. R
A:en papillote.  法语自己理解9 x0 D- R( L% S8 H" l: T( F( |7 L. u  _
17。Wing or Club is considered a
. h& A1 Q4 r# {; G. \4 X: y翼和CLUB 被看做是一种..., h" K% |7 O# f2 \0 A- J
A:Bone- In Cut     带骨切
% i1 P% B! X" E18。New York is considered a   纽约牛扒被看做是一种9 U) ]  `# D3 X9 Q! I$ F) x
A:Boneless Cut     无骨切
: h0 ^: d4 E1 m- g19.In general, a court bouillon for freshwater fish will contain
) P8 u- q* j9 E& R' z. ]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  F: m; G2 o2 Q" e: N/ Y5 m" ?  k6 Y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 O& f+ I. V1 J6 @) x
和做海水鱼同样数量的调味料和香料
: D# f" m" O- M. o1 v' U20.Anise is very similar in flavor and appearance to+ K. j2 H# L9 \' B% b
八角和下面的那种原料有相同的味道  y! Y5 R9 {3 R* u
A:fennel  茴香
" H1 r3 T6 o4 Q7 h  E21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( Q$ E7 {/ l' Z& R+ z' ]
下面那种原料更像大葱且有平面的叶子
% s# B0 u4 W$ j8 vA LEEKS  似蒜葱 (这边人叫京葱)$ ^) o1 U1 i( q6 l: ~
22.Which of the following cutting shapes refers to a small dice
, U9 ~" C7 E: w+ Q4 o下面那种刀切形状指的是很小的粒(末)) `) K- f6 M2 }9 p+ C6 D9 {, x. w
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 i% L- H( s/ z, b+ _; o$ G23.Oil is added to the water for boiling pasta in order to
4 [3 L, u  [( c4 S+ o4 x# J: _+ {向煮沸的pasta (意大利空心粉 )中加油是为了9 @( ~# \( m' d& G
A:prevent the pasta from sticking and to minimize foaming action.1 _( {/ D; T8 T& I
防止面条黏合并降低发泡。
9 Z% b0 M: j" ~0 {( A24.Which pasta dish features pine nuts and basil?! m8 z2 b: m# A5 U2 P& w  m3 |/ u
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). T7 @) r( ?( i; F( X$ |
A:Pesto.一种绿色的意大利面酱 3 {& r$ i8 C% m4 G
http://www.tianya.cn/techforum/content/96/563836.shtml; K5 W0 H4 h( \5 C  ?
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25.Which of the following is a spring vegetable similar to spinach?
0 Z. q2 `  f& n$ x" ~; Z9 J下列哪项是一个春天的蔬菜类似于菠菜?
: Y# G  ]& y6 a5 z) t+ R& [A:Sorrel. 酢浆草。8 \1 q- R. g2 J3 m! [! \  E
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:) `  j1 o+ z9 z( o$ t
哪位厨师最早带来高水准浮夸的美食4 G) W, _* t( ~% H: l1 U
AAntonin Carême 人名 安东尼·卡罗美
# W# k  z* V. q0 H0 a9 T9 s& r' u! `+ k( k% G$ j& k' w( S
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. |" E2 g. E! a5 P; S7 |% a6 @8 o; c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! Y4 u6 O2 B9 f2 `1 G: o/ R
A:Cast-iron stoves         壁炉- z/ K: _; Y2 A6 F# X6 E# @7 K
http://www.usstove.com/products.php?id=63 J5 b8 ]$ ^, h! R' b  m
3 f  A7 c8 J$ w* A
28.The French term used to describe the roundsman, or swing cook, is:
8 E* _% V4 K! c. J+ o# [. m2 x法国术语,用来描述roundsman,或摇摆厨师是:
0 @4 K( K/ z" E4 N% p# EA:Tournant   图尔南6 L; f5 J% l0 z4 ^+ L0 T% r

4 _+ w* {* @# P. T' o+ e29.Another term for the wine steward is:
& i$ J9 t7 g5 C, C  t葡萄酒侍酒师的另一个术语是:
$ B  W; v8 X- c8 s4 \" n( E& eA: Sommelier 侍酒师
. v# K: e: \  N5 s  {7 V. z: O' L* h
/ v7 J3 n5 X4 v30.Molds, yeasts and fungi are examples of a:
  ]% i* y3 ?; X2 |( U" L# h霉菌,酵母菌和真菌是一个神马例子
6 E$ s  }& X+ v& P! a) h8 F3 x0 uA:Biological hazard 生物危害# [& d: L% k" v; S5 J0 z: m5 m

6 i' X: k! j6 t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 D/ q& Q1 d8 I" n
根据加拿大食品检验局,食品的危险温度区在多少之间:
- y$ |$ ~) {* z; h! MA:40° and 140°F (4–60°C)     4-60度8 k9 A& X  y: Q9 @& F
( F; M% o2 k; s& X- o3 h# {
32.All bacteria need the following for survival:5 R' `0 x4 e' S, T( u7 e3 b
所有细菌生存需要以下哪些内容:
$ M9 S' u5 c. T3 EA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# _2 S4 F: ^' X2 V, @

# K: ]$ c5 G9 a/ {6 _33.Which of the following correctly represent critical control points in a HACCP system?$ b" f! r: y- @: [
以下哪项正确表示了HACCP体系的关键控制点?
2 {6 Y! v" u* VA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 G3 G7 q/ w) C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: q  x7 Z  [/ m3 q3 d# k: L3 g
- f  }% V0 w$ h( L' a- @& d- |0 _4 }5 `34.Which of the following is not an example of a carbohydrate?+ S; m6 i4 u0 |- v& O! p$ x
下列哪一个不是碳水化合物的例子?7 Y0 x1 v% }; S$ G
A:Essential nutrients 必需的营养物质
3 s, Y( q. b' l- l  F
! _; m) L6 P. t* ]* W+ }8 I35.The process by which a liquid fat is made solid is called:* q4 G: A& v7 Z+ z
液体脂肪做成固体这个过程叫什么
4 k0 L$ u* N9 _1 \7 JA:Hydrogenation  氢化$ N5 I4 b) n, n  u! ^

* e: ^7 J* [$ _: Z36.Which of the following is not an example of a fat substitute?
; b/ g( x. }6 D4 C9 I+ t下列哪项不是脂肪替代品的一个例子2 v6 ^6 h, N2 m* N
A:Acesulfame K  安赛蜜K表
0 G6 U1 j  R4 F+ H3 U
3 Y8 N. q- X0 I! H37.Health Canada requires that a product labelled "fat free" contain:
4 g  p. z) a: u! y* |加拿大卫生部要求的产品标有“不含脂肪“包括:: a& C$ B6 v9 u& _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- G8 p" ?5 |$ J8 z
/ T, S. w( B0 g6 @; Q, I
38.Which of the following is not a problem associated with converting recipes?
* G% N8 ~* G3 ?* O下列哪项是不相关联的转换配方问题?) g7 _: t8 V, m$ N2 j6 i1 k+ e
A:Unit cost 单位成本& W! b2 \% A& Y0 Z! E
4 G: P1 Y3 n, h$ E
39.The condition or cost of an item as it is purchased from the supplier is called:1 o& B; v3 V+ i5 B) Q9 ?
从供应商采购的物品的品质或成本叫什么
( {4 H% c, [0 g0 @# `, @A:As-purchased cost 购买的费用
  P* W/ W" B! j/ r% n( k; g
  E' ?: M7 i5 [2 R40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 i* ]$ q( l+ t# z. R在新货到来之前用于日常所求的必要库存量叫什么/ a- u; u) @2 h9 n6 t
A:Parstock 基本日常最低库存7 H& C" g. G4 b- ], J/ x/ `

* B6 {/ Z9 m7 J+ a. X: ?5 b8 p. E41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ C: w* }2 w2 E; {9 Y9 s) b下面那个缩写是用来表明正常库存流程?5 F2 B, R( l3 T; D1 W0 S
A:FIFO=FIRST IN FIRST OUT 先进先出
& n/ q, b7 }3 p  V+ H4 {
. S& R' d5 J% C/ q7 a; C42.Which of the following knives is used to turn vegetables?2 b2 u+ f& F) M1 Q2 N
下面的那把刀是用来打开蔬菜吗?% C& {# X. |) g/ l
A:Bird's beak knife   鸟嘴刀- u1 q! Q9 Y: e& ]1 T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 ]$ H6 C3 S* y2 ^
  O5 A" I  L/ ?
43.What is an instant-read thermometer best used for?4 o: U% P3 ?- E6 X
即时读温度计最好用于那方面?
( `9 H5 l+ [) R, `" H6 ^7 K3 wA:Checking the internal temperature of a roast 检查被考物品的内部温度2 {9 H/ ~  c  [0 @9 f$ [

6 F& C' o4 @" j( I4 \  a: ~' C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: p- F  C' |4 U9 z! N' n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% y7 j, y. l5 x6 I; R! TA:Cast iron 铸铁
7 X1 `% C& s- g, L  N" @
# i% t; H( z$ c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 V/ U) i3 G. l. t; ~. l0 H- Z哪件装备下面有一个可移动的碗和一个S形叶片?
1 T$ B0 ^1 l) f% q' eA:Food processor 食品加工机9 y+ c  n  g9 S: [' v- q* \8 V
http://www.google.com.hk/search? ... iw=1263&bih=572& {! d+ Q6 x7 v6 U& `4 w9 D  x: s

+ q: i! g* r6 G  R# Q( p0 B( l46.Which of the following is not a rule for knife safety?
$ G2 @, E8 p; J  p下列哪项不是用刀的安全规则?
2 [" F* A; o8 C8 l* B8 ZA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! a  X5 o" n/ [6 k+ X, ?5 o, {
' R" C% C. m8 Q; z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 T6 u3 _+ D6 c" |9 N1 m8 u- n4 B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 Y! @, q: ~5 ~A:RondellES
' J# M, W3 g2 t5 r2 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* q: a) K; w7 f- b3 E: g$ |

/ W  z, A/ H; o4 M2 x1 a4 I48.Which of the following is a diced cut used to garnish soups?
( _! L/ J9 G8 z& [下列哪项是切成小方块用于汤的装饰?
. V/ y) I( L8 l: Z1 cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' |, c" m. a) q& ?+ ^$ ]2 _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: p& \7 Q/ s* p! P( 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!!——
, i- g" y1 ~' u* L( V; A! VA:Gaufrette
( S0 L* ]- e! o* b, C( Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# w8 j7 L2 h6 V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 Q9 ^4 ^- s2 i. U$ CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 P% Q. k( P1 b7 _9 ?& L

/ I0 K  B- f4 Z1 |7 }( I5 ^: |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! [5 i  M% @* m2 r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)# c8 t( \. f9 V$ T; z, g
A:Cilantro 胡荽叶 香菜3 E; i4 s5 b+ M3 M: j3 R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 b+ l/ s, A( I2 g( e7 [, A9 R# a( J) y( [2 R3 ~
60.Allspice is made from:
. r- S* a7 w$ d3 j- w; @( H2 A 多香果,  多香果香料是什么! ?+ V8 o# \$ J* A4 {' S' m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' m- |3 t6 }5 I+ K+ F6 a
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ L0 q  d- U6 ~' G& o& U下列哪些是用来做香包德épices?9 y6 ]( b$ k; B
http://www.sachetcatering.com/
. q7 t$ b) j9 jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 \5 m7 u. Z! x% a- B% X& S0 m+ @" l

3 U& {" [4 X" J* i62.Which of the following condiments are not soy based?9 @8 P3 V$ R+ r
下列哪项不是酱油调味品的?
4 T' P, ~6 y. ^5 ?/ S0 A) w, lA:Wasabi 日本辣根
/ {1 ?" b& L- l1 C  E# `- M( q8 U: I& f  q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# C* J$ J) D+ x' B+ T' ~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:
) H" n# a( B/ t9 ~) i2 B8 `4 ^A:Pasteurization  巴氏杀菌
5 z  R9 l  W. d0 `) X( v4 S# D- Z
. h* G0 d" k+ D2 a; `* Z( E4 m64.Which of the following steps is not the correct procedure for whipping egg whites?
* }, {; n4 C+ B9 O$ l9 O下列哪个步骤是不是正确的蛋清搅打程序?# I0 Y' d4 ^9 P0 B3 h7 v
A:Allow to rest before use. 允许休息后方可使用。
  j; G9 ~$ q) F: m8 `# O: o; L: L" p$ n8 D1 Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ k% t; [4 \9 h6 z. K" NA:56g and 63g 56克和63克6 G1 U/ c; o9 c, c8 v% v, v) [

/ U5 {. ~; y( _0 P* q- }9 E+ Y66.Evaporated milk is a concentrated milk that is produced by removing
4 \. C2 Y: z: g% ^9 H4 j炼乳是一种浓缩牛奶 是去除什么做的
# |% V  h0 Q% u( o( c% h* R% lA:60% of the water 60%的水* x7 ~  G5 f- M% h7 `: j

( _: e% ?8 q  Z: m5 J. O/ e+ {67.A method of cooking that transfers heat through a liquid or gas is:% t) U5 n2 g# [$ u1 j) D- g% E
一种烹饪方法,通过转移液体或气体是:5 ]! N: [, q, |  `9 w, w7 ~9 J1 v
A:Convection 对流1 F5 i+ Y& K  q6 O9 Z% U
( w* h% U/ ~. G# u- S/ Q
68.The cooking of starches is known as  烹调的淀粉被称为
  I6 U  H* n3 a+ R4 l# H/ pA:Gelatinization 糊化
1 C9 h7 G- `) ^1 y2 t" E. Z5 R% R: w$ e+ k$ X- l
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. c" E& ~1 k) ?# d' V2 W$ p
A:Braising 烤
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' O( A" K9 a1 F' A6 l8 C  N2 o70.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 \7 @9 a0 n4 p' U3 iA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理$ w" }* p$ Q' F, W

9 y: q" p& @) N) H. G& X/ Z71.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
* y  S( P' t1 C, {A:Fumet 原汁2 o& o4 x% z, ^" g( R. h
7 e8 L) B- F" \# m1 C; c
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
5 i" k3 Z6 c, P& ^" PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  \$ |4 |' x9 a3 z- `7 @+ [. Y
" J# |& V/ }! x$ i8 _73.Which of the following is a principle not used in stock making?
9 G  s$ M4 d8 o下列哪一项不是用于制造高汤(低汤)的原则?
3 U+ n6 j* G, ^5 X' _2 }A:Start the stock in hot water.开始在热水中操作
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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
( y3 u4 M, W. a) ?7 X1 K! f, ^  `6 H# sA:Remouillage 法语熬汤
. x  }/ t+ z# W/ B# n" S* xhttp://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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