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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。
9 x9 b# ]5 T1 \3 y; N& k
" A# [# ^; P( ~6 m% b& p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。
  z* T, U0 q2 [9 P  n1 e8 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
; o. n3 K8 ]4 S+ M$ N9 u1.Which of the following methods should be used to determine doneness in a New York steak?
4 v( R, E' [; m1 U5 ]; x( q8 g( K! d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)
* k4 L! T2 ]# F. f7 K9 ~A: pressure touch. 压力触摸
1 `; ?8 S' y, `, B3 n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 [7 G( L4 U$ }6 L- r5 G" E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6 B0 c8 z7 P* h9 ~) o
A: acid  食用酸4 y) u% R, F' f* P% ^7 b2 Q
3.Vegetables are major sources of which of the following nutrients?
, z/ w% T4 |& S4 y5 N1 h2 q蔬菜中包含的主要营养有哪些/ R) U" T7 U# h
A:vitamins and minerals. 维生素和矿物质。
/ s1 u" W" ~9 X4.Cauliflower is commonly served with
1 E# G3 g& {  B; S9 Z' ^花椰菜(菜花)最常见和那种酱汁搭配
' I. ^. A* S+ ^' _A:Mornay sauce. 奶油蛋黄沙司5 o5 y# b9 G3 R$ \: }3 X7 e
5.Which combinations of products are found in pie dough?
7 I8 ^  u5 N- G! _下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
9 y- p/ n$ q/ Z3 y/ ?A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' @9 F% i5 G" ]$ K
6The French term for mussels is 法国语青口(海红)叫什么; R  A) n6 j2 @% o) X
A:moules.法语青口,海红
* p2 @+ V- @2 I' k5 T: R$ n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, t9 Z7 y" I; e8 K  O
A:faintly fishy. 稍微有点似鱼味7 k/ ]/ Q- O* d6 ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 x# M/ Y" a9 Z4 j. d  F9 I7 v' O+ iA:2 days. 2天& W. t8 L, j# X1 K
9.What are the principle ingredients in ratatouille? 6 ]3 Z. w8 r" [1 J& U5 _2 Y  l
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! \. x5 ~  m. B5 D( E* ZA:Zucchini, eggplant, green peppers, onions and tomatoes
5 s( ^! W4 e$ Q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 K5 O5 V2 {" a' K, l
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) J9 ^2 {5 r$ L3 g6 C% E
A:cook food in quantities that will be used up within 20 to 30 minutes.  F) i1 ~; N# j6 M# A- o8 ]5 |4 e
大批量烹煮食物要在20到30分钟内9 Z8 a- K7 x) Y$ _3 i) H- P5 M- |
11.What person has the authority to issue a Health Permit?
! R2 k" D' v( M  m* |) Y3 `: I9 E谁有资格颁发健康证(卫生证)。9 \9 u+ `0 k; _1 Q, M. e6 I
A:Medical Health Officer.
* f' ~# l8 M6 R8 `医疗卫生官员。
! |, u& ]$ D9 j' Z5 m* @, B! w12.For what period of time is the health permit valid?
' O. C( z: e5 y' X: |4 d% a2 r# g健康证的有效时间是多久?2 Q0 Y+ A9 Y; E- b4 p- s
A:12 months.12个月6 @; N2 I6 o9 c+ _9 Z5 L( [
13.In the area where food and drink is prepared, the ventilation system must be able to change the air- x, j3 o" ^2 g3 W
在食物和饮料准备区,通风系统换气的标准时什么
8 B  Q' f! f4 U  \A:08 times each hour. 每小时8次! A7 z  {6 e  k5 R
14。The minimum temperature for manual dishwashing in the wash sink is
4 D2 G) W8 c6 I: u' w手工洗碗,洗碗池的水温最低多少度?* ~- |& z; v8 j- r
A:110 degrees F (43 degrees C). 43度
/ r# ~* N  K* G% {: |$ w15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 S8 \' H! |# f用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' }; A8 o+ m4 [6 j
A:180 degrees F (82 degrees C).  82度. }( S: d) W6 y" e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
, z" {( O/ t$ L8 O9 V用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 A( D( n" \, d; g: n3 \4 r* P4 k; @A:en papillote.  法语自己理解
$ I2 t& S9 \. F2 v5 x- b& R17。Wing or Club is considered a) ]: |+ ^1 [7 G0 G
翼和CLUB 被看做是一种...2 X  ^  ?6 J) t. i. Z( j3 |
A:Bone- In Cut     带骨切; M8 D' r, S- B" O
18。New York is considered a   纽约牛扒被看做是一种/ D1 k3 C4 f  r, ~
A:Boneless Cut     无骨切
( R6 g( @& V+ x( r8 h19.In general, a court bouillon for freshwater fish will contain6 w0 D- g# x( l9 K/ b0 m
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
' |' u4 z0 H0 ?* L2 ]3 B! NA:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ Y6 j9 E8 {$ G
和做海水鱼同样数量的调味料和香料
3 G9 z7 P% t3 E" i, \4 t' _% m20.Anise is very similar in flavor and appearance to
7 ~/ W5 Y9 e$ ?" B! A. i八角和下面的那种原料有相同的味道
* V. R7 B+ _1 `' C: RA:fennel  茴香6 ?- b6 S/ d3 Q8 r1 D/ p" Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% Y4 _. U6 F5 ~! M) F4 c下面那种原料更像大葱且有平面的叶子
3 Z# ]& O& _$ n6 p0 ?. uA LEEKS  似蒜葱 (这边人叫京葱)) B" p8 n% p5 C7 y
22.Which of the following cutting shapes refers to a small dice
% h; @  W' L% K; x' b) A  R; U2 |下面那种刀切形状指的是很小的粒(末)
2 {! M: ?& g1 W9 \A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 N) e; F" z4 C/ Q" l: ]23.Oil is added to the water for boiling pasta in order to- [2 g& f0 n$ O
向煮沸的pasta (意大利空心粉 )中加油是为了4 C0 s" p0 I/ B4 ?- Z
A:prevent the pasta from sticking and to minimize foaming action.
2 f( Q! B* q* Y' y# Q9 }防止面条黏合并降低发泡。7 u8 G  S. V4 X$ q
24.Which pasta dish features pine nuts and basil?- u2 j& d7 S9 @
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 g9 A$ G+ Z# _
A:Pesto.一种绿色的意大利面酱 ) h, A. t0 b0 q( J4 e: V
http://www.tianya.cn/techforum/content/96/563836.shtml
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2 d# Z; S- {  o$ {% q+ ?' o4 t25.Which of the following is a spring vegetable similar to spinach?
  H! |2 _* A- X3 q下列哪项是一个春天的蔬菜类似于菠菜?# E* W% U7 z, |0 U
A:Sorrel. 酢浆草。$ y0 ]' r  u3 d" L
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:3 R1 r7 o& ?! l# A+ {3 W
哪位厨师最早带来高水准浮夸的美食
# D  P4 W1 o# K. lAAntonin Carême 人名 安东尼·卡罗美8 x, G4 {/ Q& v, W1 Y  t. Z4 }% `- Z

9 A8 l/ n: Q5 C1 S9 ^! m; v5 P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ F& K8 d6 S3 D' D$ L5 u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 r) j( H1 }: r7 [
A:Cast-iron stoves         壁炉
  u, S! X* L  X/ S: thttp://www.usstove.com/products.php?id=69 o6 \0 o3 i* K' ^4 c1 B

& Y9 q. D# g. E, {  ?' q28.The French term used to describe the roundsman, or swing cook, is:4 _% A" K3 ~$ ?  ]" s/ z4 A1 `2 l0 G! d
法国术语,用来描述roundsman,或摇摆厨师是:# E6 D* [4 ]5 V) d
A:Tournant   图尔南9 f! N$ W& [& Z/ Z8 Y, ~
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29.Another term for the wine steward is:
; ]. H: v1 U+ |* r葡萄酒侍酒师的另一个术语是:
0 S7 g; C9 f' a/ l4 dA: Sommelier 侍酒师5 S& r, [3 l- J# z0 \  g
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30.Molds, yeasts and fungi are examples of a:9 G+ w& V: R% _; [3 H/ A
霉菌,酵母菌和真菌是一个神马例子, G# o  P, Y6 Z- I+ i1 F
A:Biological hazard 生物危害
3 O* `: i5 i  I( u- A0 L7 W5 O) ^) x
, T( f( h" R+ r9 o1 k4 Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ F$ T3 r2 ~& ?) b根据加拿大食品检验局,食品的危险温度区在多少之间:
8 n9 h# x9 q6 g0 |A:40° and 140°F (4–60°C)     4-60度
- a  l* x6 V/ y% R! y) M) S
& p2 n8 W. n" O) Y" q32.All bacteria need the following for survival:
1 ~; [% k3 Y1 O  q, W5 s所有细菌生存需要以下哪些内容:
0 d; A7 Z3 R, L  n9 A8 MA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 Q/ x/ D) [/ [% g4 t. \! d/ b6 K, r
8 z; O# C: @' w. F8 v. y: S
33.Which of the following correctly represent critical control points in a HACCP system?; Q! F% ~/ z  K, J
以下哪项正确表示了HACCP体系的关键控制点?
( O+ i! {, M/ D+ }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; @7 X+ b' ?- Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 ], K- `* f8 G8 ], c

% A# @: w' i; ^& }! d2 r9 m2 h3 A; Z34.Which of the following is not an example of a carbohydrate?
" C. O8 M# ^5 ]% G0 g5 q下列哪一个不是碳水化合物的例子?- n  T% q  E4 P0 C# c9 U
A:Essential nutrients 必需的营养物质+ }$ d: u- j5 T! Y$ ]! B

) F6 N( y' y3 y4 H+ m35.The process by which a liquid fat is made solid is called:/ S9 z1 C% T7 M1 W, a6 I0 b- j
液体脂肪做成固体这个过程叫什么$ l  b9 g+ |6 i) X
A:Hydrogenation  氢化
5 t- s+ m+ j$ K' Z7 n( Z# R, u0 d  E% k9 i
36.Which of the following is not an example of a fat substitute?2 N  T! |* M/ c5 _+ n
下列哪项不是脂肪替代品的一个例子
0 S" \% d$ |/ A( ~1 b4 l, {A:Acesulfame K  安赛蜜K表
1 W* J! E) L9 G6 {8 @- d8 |. n+ F
$ m/ m' g& Z/ n* V) F! u37.Health Canada requires that a product labelled "fat free" contain:
# r1 W% w( F1 {# X: V1 C1 j9 H加拿大卫生部要求的产品标有“不含脂肪“包括:: ~( g3 ~) o) O) G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 ?# \+ ?5 X0 P( }/ u) O( U) F  L1 s6 n
8 R* U/ N8 ?' ^8 d; s; D/ i6 {' K
38.Which of the following is not a problem associated with converting recipes?
+ {! g  g& b5 u下列哪项是不相关联的转换配方问题?
% u1 S: S- }+ g! ~. q6 R# f; m- lA:Unit cost 单位成本
/ l1 ^* ^) V7 r# w1 j
. O( B# C6 i5 ]. O. B39.The condition or cost of an item as it is purchased from the supplier is called:' Q3 j, l5 m! {
从供应商采购的物品的品质或成本叫什么5 ~) S& x$ K2 T" B- \. D' O
A:As-purchased cost 购买的费用
0 p! M, w7 j# a; K& D6 X8 X
$ n* n# z; T& t" o1 K% S8 L& A- X+ p40.The amount of stock necessary to cover operating needs between deliveries is known as:; }" [5 F2 w1 G) ~- c9 @  ^
在新货到来之前用于日常所求的必要库存量叫什么
% F# y$ R& {* U' D- dA:Parstock 基本日常最低库存
+ t) V( V9 ?; k9 m$ x) d. O  `# ~6 \, W6 n* Q# s8 }
41.Which of the following abbreviations is used to describe the proper rotation of stock?
; O4 K) K8 C% [& K3 Z  E3 X( O下面那个缩写是用来表明正常库存流程?
8 C( y9 x1 v2 A* VA:FIFO=FIRST IN FIRST OUT 先进先出& [1 H; O0 z9 J! ~, C7 x( m7 m

* Y" M& h8 U! U( F! P5 D% J42.Which of the following knives is used to turn vegetables?: h$ t2 M5 o6 R3 B0 y( S
下面的那把刀是用来打开蔬菜吗?( K6 }3 u" r* h7 c
A:Bird's beak knife   鸟嘴刀/ \5 ~; N# P) A2 b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, ^3 q: a: Q* ~; ^' H43.What is an instant-read thermometer best used for?8 e9 H$ G! j! n- F9 ~" K
即时读温度计最好用于那方面?
# j6 |$ p& l/ o1 P8 W0 MA:Checking the internal temperature of a roast 检查被考物品的内部温度
4 ^4 \! I: i2 u4 Q5 v4 L- [& ~4 q( r' a7 a
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% K: A( [; N' Q1 _
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 I$ W, G9 c) X+ t" v) x# [
A:Cast iron 铸铁
; y2 _  Z0 Z. O! u. r& H: q) v5 q- O# y% r* [0 {3 f6 N
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; g$ r/ L* j& R, s# v哪件装备下面有一个可移动的碗和一个S形叶片?+ A- V6 E( R0 T7 @8 r, J( c* t8 m/ {- d
A:Food processor 食品加工机
- k8 C% S# P  Q8 y! Y0 Rhttp://www.google.com.hk/search? ... iw=1263&bih=572
% P1 Y( R' R  d" Z) U+ H, M$ `& }: z8 F. Y: O
46.Which of the following is not a rule for knife safety?3 ]1 g; ^. Z5 k! J( d
下列哪项不是用刀的安全规则?
1 f1 _, C# o6 U% {8 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. V7 I' D! T, b3 K' J. y& g- }9 N: V# K+ v  ?* S$ P& `: D
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 p7 \# W  a3 D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: J+ h. o; {% ]# j
A:RondellES 2 \# U+ v3 Q. M/ B  J. m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, ]7 ~2 w9 l% g9 c% [4 Y/ i6 R  d" I
48.Which of the following is a diced cut used to garnish soups?
: \! Y- |+ m6 W$ L) V- F下列哪项是切成小方块用于汤的装饰?) j( h% M. P& M0 y; ^7 p3 g  P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 y1 X2 _- Q* |4 {' `; }, x/ e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 W1 F- k- b3 `) F& A
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!!——
  [1 R9 c+ g1 N( A3 [& w) F  d" J) WA:Gaufrette
+ L; `% {$ e: l4 `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) g3 g% ~0 z" Y8 u! w3 n% imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: C3 n4 h  x% j9 zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 a& Y& f- E3 s
/ Y: T9 k! o* s5 u, p5 M3 u
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* l: Y* c9 q& D6 y: @6 L$ h
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 l5 D, p0 F4 {
A:Cilantro 胡荽叶 香菜7 L  X5 n3 \; i! H% P, F% Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; N& ~. K0 f: n
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60.Allspice is made from:% X+ a9 M; Q  L0 p7 I
多香果,  多香果香料是什么3 R! T2 _# L. D9 e9 |" g9 o$ |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. b5 C) ]5 d  p
A:A dried berry 干浆果
7 C9 d; f" G1 O% Y: f% x  C) Z3 b, a" [+ M3 a4 x6 ~
61.Which of the following are used to make a sachet d'épices?
; k8 [$ I" d9 K2 n5 O下列哪些是用来做香包德épices?/ J: p5 z0 R3 T" z
http://www.sachetcatering.com/1 p3 e; k# R' n% p) G% o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 T# R8 I& F1 U. ]0 q8 @) z; U1 j% R7 }8 N3 ^
62.Which of the following condiments are not soy based?
8 p1 j2 v- q( S% J! S5 c2 A4 W下列哪项不是酱油调味品的?# @; g( [  y* C9 ?9 n8 [7 m) V
A:Wasabi 日本辣根" ?$ V5 C: I3 U! P% U+ m- ]

: O/ e- s( x" y% ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ N1 f5 ^3 p3 Y& c. @" ?9 z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:
; L2 k! M2 L# R6 T1 ?* q6 DA:Pasteurization  巴氏杀菌9 R  ?: E' z5 Z; l/ M6 b
/ W8 g2 I" a8 D. k
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ u  I7 _1 ~& B/ V* s3 N) i2 y下列哪个步骤是不是正确的蛋清搅打程序?  L+ ^3 C, N/ l% ]6 b
A:Allow to rest before use. 允许休息后方可使用。
+ d9 u$ \  F0 f5 R; J' s. c
1 x; z3 R$ e+ P65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 g, \4 V; m7 j0 z' w7 p. }2 L" t) vA:56g and 63g 56克和63克
+ ?. h" L& S- s+ ^. c9 D0 C& |( E: [8 K3 Z- E" r- F
66.Evaporated milk is a concentrated milk that is produced by removing
0 ~1 q( Q3 E, {- N炼乳是一种浓缩牛奶 是去除什么做的, d4 q& w: g+ q2 F6 k
A:60% of the water 60%的水- B% v& Y! I0 t5 j* x2 e) w: g
& g2 G/ H( c( G7 d7 m8 F
67.A method of cooking that transfers heat through a liquid or gas is:
- Z( @1 S: x0 X7 W一种烹饪方法,通过转移液体或气体是:' Z1 I' D" j7 x9 R. g
A:Convection 对流
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3 C/ e; Y  `* O) ]! Y68.The cooking of starches is known as  烹调的淀粉被称为
9 _3 h) M; T, L' ?: K3 D% tA:Gelatinization 糊化; W. {" k) H, Q' n+ k

: o" J/ R8 l" j! `7 d* L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 a5 b' t+ c; {; y7 t' H* Z8 aA:Braising 烤
2 s2 Z$ D  d4 Y) B0 D% R1 c8 B) A+ }
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:
  j! {  l. N) {" p# I( SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理5 [' I4 G, G/ _. _7 z( S4 w

1 ?. n2 W) ^  X) C71.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8 z2 U1 ]0 j) r0 ]8 y) t
A:Fumet 原汁
4 Q/ \# r5 j2 ]. Y
6 Y1 a. N& J7 W  \9 B0 V$ e$ B72.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
9 O3 e# k% U2 O8 XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 X# ?( C1 y6 n* D
# ]- ]. H( T1 f: K0 ?- @( L73.Which of the following is a principle not used in stock making?
$ R7 M! H7 k. @2 I: D下列哪一项不是用于制造高汤(低汤)的原则?3 t, ?: n5 G; h! m6 o6 _6 b4 Y
A:Start the stock in hot water.开始在热水中操作
0 \3 [% B5 U$ p, R. {# n8 J7 I* _, H7 S/ I" C- R3 P9 C. a( V
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: _9 l% {6 e" q+ M% }$ U5 M
A:Remouillage 法语熬汤, P9 p- g3 e: {8 |; P
http://www.haibao.cn/blog/post/176242.htm
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