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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。
: a/ M) E4 G+ ]  S# o6 g  N
& m: C: n& V% c1 J4 r) |0 c" P7 [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。: S0 d9 c; V; a, w9 o, Y; }. [
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$ U" n! R0 j; V+ u" o. {
1.Which of the following methods should be used to determine doneness in a New York steak?
* a6 s( e! D' }+ L7 s$ 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)# D/ }( ]) \+ L6 J& g' A# I
A: pressure touch. 压力触摸
% A$ B8 B: H6 L( F2 e( c5 k2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" D  V% R* k5 `) ?: m! z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
, i: h; \1 ^: ]9 X7 {A: acid  食用酸, O1 }2 p+ d( ]" A
3.Vegetables are major sources of which of the following nutrients?: Q4 X! g) |& i+ I" M* A7 e
蔬菜中包含的主要营养有哪些
6 U$ \. u" \: Y1 s0 UA:vitamins and minerals. 维生素和矿物质。% f9 L2 }8 L- t. f2 A
4.Cauliflower is commonly served with
2 Q) Z  X. Y  u# E花椰菜(菜花)最常见和那种酱汁搭配+ e6 Y* ]2 N6 a! Z, r7 ^* C
A:Mornay sauce. 奶油蛋黄沙司$ B. D' b3 ?8 {* a" ?& x: V+ [
5.Which combinations of products are found in pie dough?: |! l! ^# r( d  c
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) r+ w: n% W+ P2 J
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ u- T+ y+ c4 ~' \% {
6The French term for mussels is 法国语青口(海红)叫什么
, b6 x8 Z! t( S" |2 u7 FA:moules.法语青口,海红
6 G9 p0 z+ u' ^% K- ]  u7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& ^% c. ~: l( N' c% `8 U
A:faintly fishy. 稍微有点似鱼味
: d1 ~' d7 O: s/ v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! T/ w7 a$ @# d) O! q/ R( N
A:2 days. 2天% Y! T8 m" h) K
9.What are the principle ingredients in ratatouille?
1 Q0 v# E; T4 |炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
0 J$ A7 j) C) DA:Zucchini, eggplant, green peppers, onions and tomatoes5 l/ b- f: n  {' R
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 T' W! r! O$ j1 c% k0 a0 m
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 X/ U. c1 e7 y: G8 DA:cook food in quantities that will be used up within 20 to 30 minutes.. D- h& A% x+ K  H9 Z! ~0 m
大批量烹煮食物要在20到30分钟内
) {% K  Y$ E6 W11.What person has the authority to issue a Health Permit?
4 f/ C# Z. c2 j( k. ?2 F2 e谁有资格颁发健康证(卫生证)。7 f+ B( t$ W6 p  ^, p& U5 Y7 Z4 C
A:Medical Health Officer.
& x" {. X  }; T/ x6 [) y+ A医疗卫生官员。
, x1 G7 t( v& M/ A6 H12.For what period of time is the health permit valid?- R  X3 |3 F; Z
健康证的有效时间是多久?
8 n4 N. X! u+ j6 T* tA:12 months.12个月
" {9 F$ ^4 z0 r, ~1 U0 o# }2 o' \13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  C8 g4 {6 A6 U) S% E在食物和饮料准备区,通风系统换气的标准时什么
+ j, z8 y- E# ?. f$ o) ]% aA:08 times each hour. 每小时8次8 A6 ]; H5 f# L" R  ~# u$ c
14。The minimum temperature for manual dishwashing in the wash sink is1 ^; d$ ^" o1 k# x7 y, h8 G
手工洗碗,洗碗池的水温最低多少度?0 w/ |7 i/ [1 M% |% L
A:110 degrees F (43 degrees C). 43度
* W0 a% w5 R- Z. R15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; l* l7 j" s1 Q) o2 G1 q/ }; B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ ?( g) I8 H2 j1 V6 v& e% b" w, ?
A:180 degrees F (82 degrees C).  82度
+ R+ O3 m# y1 y& [$ g2 N16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: G, k! c0 T. G+ ?7 M
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* {+ y# O& Z1 T( r4 g
A:en papillote.  法语自己理解# z5 ?# v8 j: `. i7 R( p7 m
17。Wing or Club is considered a
0 O& ]8 d3 H  h1 W* |" o% l% I翼和CLUB 被看做是一种...
. A2 A8 @, m  V3 V6 q' F' e% yA:Bone- In Cut     带骨切7 x/ s5 X3 G" G. I; M5 B! K6 p6 ?
18。New York is considered a   纽约牛扒被看做是一种9 |& y, b0 {( P- \% U! z* K5 v
A:Boneless Cut     无骨切' I0 F" f; p% I0 b+ A
19.In general, a court bouillon for freshwater fish will contain
8 \1 G  K, S: D$ A4 `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
% Y7 z+ c+ [0 y, |) _$ t) eA:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 D2 p, W* |- Q9 ]
和做海水鱼同样数量的调味料和香料5 p. J  p2 q" m( m' j7 _
20.Anise is very similar in flavor and appearance to
6 C& M- E" z" ]2 `3 A3 f1 }八角和下面的那种原料有相同的味道- {* w0 D# [5 c7 F
A:fennel  茴香
  L$ @, t3 {# U7 d0 n21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* |5 T1 [3 w) r7 B7 h
下面那种原料更像大葱且有平面的叶子7 D" k2 B( `6 A& O8 S% z
A LEEKS  似蒜葱 (这边人叫京葱)
& ^, l7 g& g1 F9 X22.Which of the following cutting shapes refers to a small dice. e4 V1 W8 G8 b5 v2 ~8 a" X
下面那种刀切形状指的是很小的粒(末)( e3 r* e5 L) @% L) O% B. T5 T
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* E5 s, _4 p* T1 `- w3 @6 z8 a
23.Oil is added to the water for boiling pasta in order to8 _, T! O$ J4 h" k! B: n0 v
向煮沸的pasta (意大利空心粉 )中加油是为了
+ Q- y9 d! Z* Z& H1 J7 W- E6 RA:prevent the pasta from sticking and to minimize foaming action.
# o6 d- |7 z4 p  U  y防止面条黏合并降低发泡。6 h/ Y# r* a) G; b) u
24.Which pasta dish features pine nuts and basil?7 R1 j' S. [- [3 S/ ^6 p. p6 J5 x
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ R4 d) c: D& Q8 UA:Pesto.一种绿色的意大利面酱   }, v, D, Z, Z! q+ W$ y
http://www.tianya.cn/techforum/content/96/563836.shtml
* t# F% t0 d7 X% F; x$ r8 j5 c& ^& z
25.Which of the following is a spring vegetable similar to spinach?  j6 q% S$ V% X  c; h% v0 C' y
下列哪项是一个春天的蔬菜类似于菠菜?
2 f) [' R2 G7 I& w4 V7 q  h, hA:Sorrel. 酢浆草。6 t  S# i" |5 D) k
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?
理袁律师事务所
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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:) j  Q) `2 y. V1 n( ~' i
哪位厨师最早带来高水准浮夸的美食5 }7 O5 ~6 p' |! x& w
AAntonin Carême 人名 安东尼·卡罗美0 z& \5 Z' v, q) Q6 l

! @6 g- Y6 q" @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 U) X4 t, `8 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 T! Q, b/ ^+ S5 O/ a% W+ c
A:Cast-iron stoves         壁炉
# ^2 i: v4 k8 n% w2 ehttp://www.usstove.com/products.php?id=6
0 |+ `. P; q- n% W3 B+ |" I$ L  m6 L) ~( v/ Z7 @
28.The French term used to describe the roundsman, or swing cook, is:! {2 G8 G' D- c, ~% t; ^. ^
法国术语,用来描述roundsman,或摇摆厨师是:
$ Z: F& F5 b2 D1 i4 Y2 f( aA:Tournant   图尔南
+ J5 g+ Q) `1 J7 [# Q
3 c9 {) ?) u2 S* s' ^2 ~29.Another term for the wine steward is:
  @7 t5 S" r$ f葡萄酒侍酒师的另一个术语是:
: k# l) _! ~+ n5 t+ K  TA: Sommelier 侍酒师
" S+ R. a& h: K4 U5 }
# `2 C6 {. y+ p, E6 s7 u0 N9 B30.Molds, yeasts and fungi are examples of a:
% |! }" J( z  f6 \霉菌,酵母菌和真菌是一个神马例子
- n2 [: B; J( I' |: ]; uA:Biological hazard 生物危害
; G* G9 P1 W) L+ L( `# \& Y# r7 |1 [3 z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, q6 t2 T& D0 Y" o
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 U( V0 j! f' @1 B6 w/ Y( PA:40° and 140°F (4–60°C)     4-60度
& m  j  ?& T6 [7 [1 a$ ~8 h  L& s
8 s5 J$ {/ L9 M1 C8 ]9 |: S) c32.All bacteria need the following for survival:! e) o+ R9 D( ]! ]( Q8 }3 }
所有细菌生存需要以下哪些内容:
2 p0 g/ e2 F0 b: QA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 @1 m/ q4 p0 \( i: e" V
, M4 Y% }! l, l33.Which of the following correctly represent critical control points in a HACCP system?* Q# V/ K, b6 N3 r* Y8 ]0 c2 g
以下哪项正确表示了HACCP体系的关键控制点?- S, O7 I/ E: ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' J% y- b  d, {4 b) r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ I/ y2 u8 N% d  C
9 h( h/ p9 k2 B' i4 ~
34.Which of the following is not an example of a carbohydrate?
6 ]0 Z( m8 C( u' L/ A+ e& p下列哪一个不是碳水化合物的例子?
  d& C% F1 S( K+ F: q: |A:Essential nutrients 必需的营养物质( m, \6 l. d5 l2 d' K* `5 T( ^& q
' U" a. Y3 b7 y0 h6 d) T! Y
35.The process by which a liquid fat is made solid is called:
8 E- G% J1 N; E$ A' F液体脂肪做成固体这个过程叫什么" J5 X' M( f! j0 V7 M3 C
A:Hydrogenation  氢化
$ B. O0 Y! l* H% U  `. \5 t# V- ~. `, Q: ]' U
36.Which of the following is not an example of a fat substitute?: W2 y; J& J9 h. V3 ?
下列哪项不是脂肪替代品的一个例子4 w; u/ e6 M' Y  L: \
A:Acesulfame K  安赛蜜K表
3 f, t& I( k' c; F, A
) D0 t5 V4 W# c/ k3 m0 [37.Health Canada requires that a product labelled "fat free" contain:7 z2 R' _8 G3 ~1 b/ t
加拿大卫生部要求的产品标有“不含脂肪“包括:
) n+ y; V5 f5 m- jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 H% f) y8 r# D% h: f3 y
( B" E9 R# i3 b# Q1 W7 T9 T38.Which of the following is not a problem associated with converting recipes?! f  ^! }3 e) C& X6 K1 b: ]( \, X
下列哪项是不相关联的转换配方问题?: R- T' U6 _6 H1 p5 J
A:Unit cost 单位成本) l6 j6 Q9 i+ |6 d
% r3 X9 M! Z7 S/ ^# z
39.The condition or cost of an item as it is purchased from the supplier is called:% j% W1 I3 M9 t- h
从供应商采购的物品的品质或成本叫什么6 u7 f' I, v# y* v
A:As-purchased cost 购买的费用) j  a; z& c8 f8 E. d2 ]

3 \: N3 W4 G" N3 j, p40.The amount of stock necessary to cover operating needs between deliveries is known as:7 z+ Q5 a+ M0 Y6 }. B5 A
在新货到来之前用于日常所求的必要库存量叫什么9 I; ~' ]0 S! O! ^. O3 o
A:Parstock 基本日常最低库存5 T$ K. e$ B4 D; d2 y1 v
: R$ n1 j8 K( K, W
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' a8 J  u6 r) |5 {& M. `下面那个缩写是用来表明正常库存流程?8 R; r2 N" O5 a: F( p
A:FIFO=FIRST IN FIRST OUT 先进先出
7 w0 F5 ]: |' o- g& H. O: s( j
0 K' w# E: f( Y& c42.Which of the following knives is used to turn vegetables?
7 M. V9 A; m4 g5 L下面的那把刀是用来打开蔬菜吗?( C% g- u  a# {* S
A:Bird's beak knife   鸟嘴刀4 O# U) W) N/ M7 v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 A8 ]/ @9 m$ M- C: t2 _

* P8 N; p, e0 R& }- }/ ^! [43.What is an instant-read thermometer best used for?$ X( [0 {- ?- g* C5 A0 _% B
即时读温度计最好用于那方面?
* b- m* l4 Q: L5 xA:Checking the internal temperature of a roast 检查被考物品的内部温度) z' K8 J( O# B# m  I+ `
+ A4 ~3 R% T6 [: Z& e
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ U# o- d! [9 p. {
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 N7 j( @0 n( s
A:Cast iron 铸铁
; P- e; g# k1 w. D; i/ A) q' ?' m; \
2 G6 o) G" ~8 K5 F' m4 }7 Y/ ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 U- c/ y8 J6 m5 Y6 p* `
哪件装备下面有一个可移动的碗和一个S形叶片?0 Q* t! A' G; `0 j% B- ~1 {! M- [
A:Food processor 食品加工机
6 b$ S! u  M" F! K+ k8 F7 Fhttp://www.google.com.hk/search? ... iw=1263&bih=572& i/ O: [( x7 n9 d( @
6 N/ T# g; o0 i, W
46.Which of the following is not a rule for knife safety?  I) L# P. r% S  Z' Z1 E- C+ K/ @: t
下列哪项不是用刀的安全规则?7 n; i/ P* V8 z$ g7 V$ q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 A- e$ `: ~2 D5 a4 b, p( ~

: {( K& o! e" @- z1 v; t+ z& E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 E9 e2 m+ @% f5 z, j  L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" a: j! Y* r- q
A:RondellES
* V+ ^' f0 O0 r3 D1 Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 ~% c  S0 {$ b+ o6 I# k1 Z/ u$ [, o  x& L% e& `
48.Which of the following is a diced cut used to garnish soups?  j# R  E4 ?% D3 x+ I/ J1 a) r. o( V
下列哪项是切成小方块用于汤的装饰?& o  U, W; C' Z5 B* ?' K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 z) o& E' g5 \7 W& z' _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 L5 H. x1 t1 h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!!——
0 q* l! E6 k% k" t2 x7 |8 {4 Z" ]A:Gaufrette 7 y2 k" e1 s6 H! Z! Q0 D# c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 q5 D# g& f& b7 A4 \* ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! T/ F$ @% w  m( d! x6 v: L  RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, p/ z- ^, z- d2 q, r+ E

  j2 L* ~0 I# W$ R- u+ J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- U0 ^; x/ N8 w* f: _4 W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), V$ U% R. z2 S/ j9 B" `
A:Cilantro 胡荽叶 香菜
! ]% p( U' r9 `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ T: O( s9 i$ Z2 x# y$ J5 E* X

  \! F* Z- d7 d9 ?+ E" t. h4 O/ z60.Allspice is made from:/ _) j: B3 Q. c3 a; D
多香果,  多香果香料是什么9 k  s- _7 B( A5 o. E' K5 `- c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) M! I! B6 P; \1 B" UA:A dried berry 干浆果4 A* G1 v9 X3 p- @! G) o  n

! B5 g7 C8 w; T+ @$ s61.Which of the following are used to make a sachet d'épices?3 |/ U& d' K% T
下列哪些是用来做香包德épices?2 Y% a2 h- S- i' |
http://www.sachetcatering.com/
% _" u8 _1 Y8 M! y/ sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
* n( Y% F+ t" ]& O& b  v
# k: F$ n+ T1 d% ?62.Which of the following condiments are not soy based?
& Q; `# w# b6 p8 k! W1 g$ s$ J下列哪项不是酱油调味品的?
4 Q% k, \1 d8 L( {' O5 f& Q( WA:Wasabi 日本辣根
- w3 |% y9 m& t1 |# ^. L( T* R
) j! X: u' T* A# ?$ |) b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 S2 O. Z5 R$ I$ 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:
1 r: W& W+ h- s! ]3 TA:Pasteurization  巴氏杀菌% @! O" \/ N" z. I& h7 A
8 u; M, \8 Y' @+ j5 P
64.Which of the following steps is not the correct procedure for whipping egg whites?) s- j( \% k7 y& R' M
下列哪个步骤是不是正确的蛋清搅打程序?  l! W6 E; @3 M4 {
A:Allow to rest before use. 允许休息后方可使用。
; T% X& b: v. q, e" f- r& T! I3 X% `9 h" I, P  M1 f
65.The weight of a large egg is between:一个大鸡蛋重量介于:8 d! l0 w2 E1 a& P" [( F: I2 @
A:56g and 63g 56克和63克0 O2 c. d0 M* O4 c/ u' a& d) u
2 y9 r4 S4 n. ]4 M2 z/ i$ q
66.Evaporated milk is a concentrated milk that is produced by removing
. e$ S% N7 X$ e" D! ^8 R炼乳是一种浓缩牛奶 是去除什么做的
0 q7 A& i0 }1 n" D7 G) ~% wA:60% of the water 60%的水
/ D7 |# X6 t8 J- O7 Y3 h4 A9 e' W7 w
67.A method of cooking that transfers heat through a liquid or gas is:8 r3 q( Q' o2 l8 t) C
一种烹饪方法,通过转移液体或气体是:$ W# @/ X4 u1 V$ G: @! d& G
A:Convection 对流8 M" ?% ~$ x9 g3 n3 m2 \7 R

6 b* {9 N, _% @- u4 H8 a68.The cooking of starches is known as  烹调的淀粉被称为
0 O0 U1 i- ~6 z) y) C8 IA:Gelatinization 糊化
/ C( f/ w* \# X  i  R0 I9 v8 o+ }/ g: ^+ q; o( y. j5 ^
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 z, D$ |3 K8 f* g4 o0 e9 I* u# w) X
A:Braising 烤
2 |1 E# g0 q* _: L7 h, [& q7 R7 m" r/ n% C9 M
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:
& x( b' E# z7 W8 ]A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& [7 B' P* Q6 I$ f, _
. j6 Q4 W/ b, [7 g/ N71.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- H: F0 |: P, p$ R1 o% ~+ q
A:Fumet 原汁
- L- q: a$ Y" K# @
1 Y' y' ^0 E+ r/ K% k72.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1 a7 k8 w3 X8 U1 C% X2 L+ R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  x7 j) i0 C1 \$ R
5 v# R) u% v3 z8 J/ S# i* y; C' [73.Which of the following is a principle not used in stock making?
8 @/ ^8 G- A  k' X! l- P2 l下列哪一项不是用于制造高汤(低汤)的原则?
- x2 x  ~6 @- x7 Z+ m: W# HA:Start the stock in hot water.开始在热水中操作
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) y& Y, x6 g" Y/ f' N74.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
  w* X8 ?5 J3 h3 SA:Remouillage 法语熬汤
& @5 g3 Y) X* s( U0 shttp://www.haibao.cn/blog/post/176242.htm
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