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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。
' Z" y4 u; W+ d6 }$ X. i5 G  Z# X* |+ a+ H! `2 _; q9 [' H
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。
% J+ X$ Y* v# n5 G' 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0 V( Q0 R4 z; a% N
1.Which of the following methods should be used to determine doneness in a New York steak?
) ]3 U) T" b7 o! c& i  w* S4 v8 b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)
2 g3 B' y2 T1 O& @A: pressure touch. 压力触摸* H* L! q; Y4 W, \8 v* w6 o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: a* w+ o$ d* [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
8 i1 V9 E# [- m, h7 HA: acid  食用酸
+ x% B; |" v& p( \! ?1 w; g3.Vegetables are major sources of which of the following nutrients?7 V% u5 O& a( |7 O- h% ]
蔬菜中包含的主要营养有哪些
1 s  h: P- Z( J9 R- X0 T, x" v, cA:vitamins and minerals. 维生素和矿物质。
4 W; X  H- {3 a/ M% y* t4.Cauliflower is commonly served with
/ X$ [! ~% V# c/ ~花椰菜(菜花)最常见和那种酱汁搭配' r$ u; z* M* X- h6 f
A:Mornay sauce. 奶油蛋黄沙司
0 A, f6 h; U: x% r9 l! U5 ]: t9 M) t5.Which combinations of products are found in pie dough?
. Q' k9 ^) g! z& M( ]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 S6 f! ?9 M3 g0 z, ]
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( x% G2 T) w( Z7 B# k- d; N/ L' C5 w( M6The French term for mussels is 法国语青口(海红)叫什么2 B' x0 B! ]& J" b( w0 U/ Z! ~
A:moules.法语青口,海红0 d* O8 t$ C1 a) O
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) @) w* O- F3 P+ ~! T
A:faintly fishy. 稍微有点似鱼味# X$ @8 c5 e% u0 P. j; N; b
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 Y, A5 P8 \" a- x9 |; k2 aA:2 days. 2天
, e, E+ {$ ^) H# s2 s/ L& l9.What are the principle ingredients in ratatouille? 3 V& h% |, L! `/ x- e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ O3 K& X! U  ]
A:Zucchini, eggplant, green peppers, onions and tomatoes& U' r4 P, U8 l# v; r- U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; `, n( \6 y* h4 w- n4 s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 ^( }- m5 f, ]# b. Q$ yA:cook food in quantities that will be used up within 20 to 30 minutes.
6 j6 ]. X( J! a大批量烹煮食物要在20到30分钟内% S$ W' W/ y. o0 O( j% l8 r
11.What person has the authority to issue a Health Permit?
# W/ e& T' a8 f/ v) g谁有资格颁发健康证(卫生证)。
0 E- K* [+ s8 s) TA:Medical Health Officer.
5 y5 Q% F9 C0 }0 V: [% k医疗卫生官员。" W9 Z! z6 E: |, T
12.For what period of time is the health permit valid?
' N5 s! R6 }5 ~7 O9 W健康证的有效时间是多久?
+ ~2 D- V$ Y1 i+ m1 I7 y" jA:12 months.12个月
/ N4 T7 Q+ e& l; o8 J! I$ X13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 G. ^. l! ^! E1 s在食物和饮料准备区,通风系统换气的标准时什么3 x& X' I, T3 Q1 [" a
A:08 times each hour. 每小时8次" o& h6 `% F- J! C6 y( a  V( w8 C3 P
14。The minimum temperature for manual dishwashing in the wash sink is
1 a7 O' @' Y0 j手工洗碗,洗碗池的水温最低多少度?
+ q8 t7 {# j6 h& W4 GA:110 degrees F (43 degrees C). 43度
  c, _" e/ B, V15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 C+ M+ T- p8 p! @: o
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# j  v, k1 m8 H5 V) Z) _/ _+ t* r
A:180 degrees F (82 degrees C).  82度
/ v  {6 z* }; f" S; ]5 t/ o  A' L16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 I8 w. h: J  N' E3 X+ ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ K9 G$ [' a0 |& j' [4 p$ O' s) ~A:en papillote.  法语自己理解
5 k  _; b1 q' K8 J+ |: K4 M17。Wing or Club is considered a
1 A3 G0 ]3 o' o# H: t% x翼和CLUB 被看做是一种...
  I# q2 u: B: F- }) g$ HA:Bone- In Cut     带骨切
4 p( L# Q# L) ^' w4 L+ }18。New York is considered a   纽约牛扒被看做是一种% E! K1 f5 m$ P" V# Q
A:Boneless Cut     无骨切) R  n% S. c+ c* O) z- k1 t2 L
19.In general, a court bouillon for freshwater fish will contain
8 i- n$ B5 ]2 k3 X% V" L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7 n$ Y& `! t4 b
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- e2 j, D, d+ X0 b& s/ s$ ~和做海水鱼同样数量的调味料和香料
) n) _9 O. s6 i20.Anise is very similar in flavor and appearance to
( P$ D, m# m4 D' _9 x( V八角和下面的那种原料有相同的味道
6 O. @9 I, z+ ^/ ?# Q; n. uA:fennel  茴香9 ]9 o: V2 J: w. B2 y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: P4 `( a/ S" q' e0 f下面那种原料更像大葱且有平面的叶子9 f$ x" G- _& e- T8 B
A LEEKS  似蒜葱 (这边人叫京葱)  a; _% K/ |  f9 X
22.Which of the following cutting shapes refers to a small dice
5 K( U4 K+ [$ I8 }% i& p下面那种刀切形状指的是很小的粒(末)
# E; }' i1 q- ?. L3 O$ _0 GA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: ^& X  B% a5 {" A; Z23.Oil is added to the water for boiling pasta in order to
9 P8 }3 _& O- M: l, e7 |向煮沸的pasta (意大利空心粉 )中加油是为了/ ]: X4 T( `( w4 f9 v; a
A:prevent the pasta from sticking and to minimize foaming action.$ Z1 E3 V' @, C. K  {
防止面条黏合并降低发泡。
/ [: W" M% N/ d; u24.Which pasta dish features pine nuts and basil?
8 d2 ^3 Z2 \5 J" @: ]' F9 L6 T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 J$ m) m5 y) s3 ~$ V* t" g; QA:Pesto.一种绿色的意大利面酱
# z0 Q4 ~3 B4 [0 \' M, Ehttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
- `2 A# N. A/ T下列哪项是一个春天的蔬菜类似于菠菜?& n% m$ \% X$ e3 K- t; O$ ^
A:Sorrel. 酢浆草。
" g: u1 r- m0 m% S4 @5 C# a8 |/ hhttp://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?
鲜花(33) 鸡蛋(0)
 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:
* l( N# `* x& P8 [$ P9 s  o, _$ C8 F哪位厨师最早带来高水准浮夸的美食
+ q+ n/ v9 ^4 t& v. B% ZAAntonin Carême 人名 安东尼·卡罗美. V5 b3 ?) i0 z. d/ L

6 d# H4 O; g* _$ l6 Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 o1 T' E% m* I. _- j下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# o% N" [7 p! L
A:Cast-iron stoves         壁炉
, c, _3 M  Y6 d" g' J7 \  w/ ]http://www.usstove.com/products.php?id=6. j; J$ S# G% x+ o$ d: [4 u

( E( c# I; p- z) K; c28.The French term used to describe the roundsman, or swing cook, is:  C- f( @% f$ d5 q, L
法国术语,用来描述roundsman,或摇摆厨师是:
: A6 B# \% m) e( @4 E5 A; RA:Tournant   图尔南8 e+ ?: E4 b7 d2 {* z  U5 o; O4 V
* \/ N. B. X" S$ H8 D5 ?2 p' I& j
29.Another term for the wine steward is:1 p5 x( f5 c, J' a* h3 X
葡萄酒侍酒师的另一个术语是:
4 ^* @" ?5 j' f. ?+ k% T) y4 h8 DA: Sommelier 侍酒师4 r' ?" k7 V! y1 f4 O$ t0 Y

' ?6 i" t0 A' t% R% u: F30.Molds, yeasts and fungi are examples of a:
' e" [: C+ b: Y0 A9 x( X2 g" q8 ]霉菌,酵母菌和真菌是一个神马例子
9 a( o: O) S( X8 w1 ~* e: c( ~A:Biological hazard 生物危害
% O8 j* o! M7 C! @8 d" d$ I  R6 m
0 j- H+ Y. k1 I2 L  g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  W- d! c. J3 [6 z! M1 F根据加拿大食品检验局,食品的危险温度区在多少之间:
1 A7 I8 I7 C3 c( N7 b. G+ q3 PA:40° and 140°F (4–60°C)     4-60度7 u) t, j2 ], n! y# N

$ a3 b7 Q. G7 j& F- f# T32.All bacteria need the following for survival:( `4 g$ W4 Q$ J$ h2 u9 f2 X
所有细菌生存需要以下哪些内容:( G' @1 Y4 q. U' ?) ]# q2 j
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 O! |& e, P& }+ W

; G+ L! z! h- {3 E33.Which of the following correctly represent critical control points in a HACCP system?* H/ ^; M1 J, V+ |- Z7 C
以下哪项正确表示了HACCP体系的关键控制点?# R) n7 P8 j) ]( p+ d. }7 M5 g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 |3 n+ v& W+ D6 j9 K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* S. I- J4 |! [7 e% T/ K7 L

( |/ v% M5 f/ x: t6 l34.Which of the following is not an example of a carbohydrate?
3 p! d( S. C) g1 Q9 z& I, n下列哪一个不是碳水化合物的例子?& X/ w# `3 H3 ]: l
A:Essential nutrients 必需的营养物质3 i  j: ]) h$ e& p: A" Z
3 ]  A8 W) {8 \- V/ F) T0 }
35.The process by which a liquid fat is made solid is called:( j& ~& E3 F- e2 E) K
液体脂肪做成固体这个过程叫什么
1 R8 i5 {' l% g! ^7 eA:Hydrogenation  氢化: t/ g9 D& }# H2 ]- u; L
  o9 F! V, D: v6 A# y$ q
36.Which of the following is not an example of a fat substitute?
3 y6 ]: i2 t3 e. e下列哪项不是脂肪替代品的一个例子
& z3 D( h* W$ C$ f4 |A:Acesulfame K  安赛蜜K表1 F/ i+ ^! J/ U* s9 j
* G( N" L4 h3 z! Z% ]2 C
37.Health Canada requires that a product labelled "fat free" contain:
- z5 t7 t6 R/ `3 `/ L4 t  w' {* Y加拿大卫生部要求的产品标有“不含脂肪“包括:& M3 x" q4 L. D8 i" `* Y9 z8 d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  Y" |' j9 d! p) T; j

$ T) _' Z( m) B5 m: g& P( ~38.Which of the following is not a problem associated with converting recipes?
! d# N/ y; D5 {# ]2 D+ |; z. b4 O下列哪项是不相关联的转换配方问题?. x* N- P2 l* b8 N
A:Unit cost 单位成本
9 n4 K: t2 g$ N. G" ^2 k3 ]5 {0 ^' x9 m' t) P
39.The condition or cost of an item as it is purchased from the supplier is called:9 i+ @9 }3 h3 [4 }* S" F/ A9 y
从供应商采购的物品的品质或成本叫什么* a3 J" k4 u7 V) }8 n
A:As-purchased cost 购买的费用
8 @, D  U0 z+ S" ~$ t& a/ q! |$ K$ l5 f4 X# X% p# t- ]6 X
40.The amount of stock necessary to cover operating needs between deliveries is known as:( O* K7 H4 R- X5 \, q
在新货到来之前用于日常所求的必要库存量叫什么
( y- }& V# {7 y! {A:Parstock 基本日常最低库存
2 `6 d# A( O) `* _
# f, O" H% G+ _$ I% D, b41.Which of the following abbreviations is used to describe the proper rotation of stock?0 D# s$ N4 J$ k; z* e3 D- T+ ^
下面那个缩写是用来表明正常库存流程?
7 d, N; {, o; i, z" v9 a3 Z4 xA:FIFO=FIRST IN FIRST OUT 先进先出
) f! i# W. ^6 N3 q! Z7 ~  R" {/ e) \( A9 G0 p0 o  }/ B
42.Which of the following knives is used to turn vegetables?0 h2 x: B2 q3 p$ g
下面的那把刀是用来打开蔬菜吗?
+ G6 t& \, n+ W# K+ PA:Bird's beak knife   鸟嘴刀
# J. D0 I& D8 Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 b: O' j2 m: O0 d
0 T* o' z# E, L: Y6 z* E43.What is an instant-read thermometer best used for?. e1 u3 \7 f9 D( T: E
即时读温度计最好用于那方面?3 I) j2 v( V4 ?" f* `% t& w# c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ u  u3 c5 O$ U( v7 j
" c' c: r% N: R" {* g# z1 R. x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, s' y  A) `% C# @9 @7 v( |下列哪些金属材料受热均匀,通常用在铁板而且非常重
' y& f, b4 D, W4 G7 R, pA:Cast iron 铸铁! E$ m! }) j- ~2 V
6 O9 J+ U0 B  o  X) `
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: w8 g5 V# _  V$ c- A. i% Q哪件装备下面有一个可移动的碗和一个S形叶片?+ S$ b) I; j) c6 p
A:Food processor 食品加工机
. j2 p* I, E8 a2 V1 dhttp://www.google.com.hk/search? ... iw=1263&bih=572+ N  V) \. H, N

, y. P% R7 U7 L+ j; ]% {46.Which of the following is not a rule for knife safety?
. k1 |- V' t, C下列哪项不是用刀的安全规则?2 ?$ O) y: E/ ]4 f
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. H( l. o2 M" u) X* m6 J) v; l

1 ^$ ]" S/ e5 @* Q% @4 w5 Y/ O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" _2 s5 [. A$ d! @7 H5 Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 D. o8 D7 H9 H  PA:RondellES
- }" q% s9 g1 Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 k( A2 m0 C  \, I2 u) J* r9 F1 ~8 g3 Z7 a9 b
48.Which of the following is a diced cut used to garnish soups?
  _9 _. y6 A) i/ p3 N下列哪项是切成小方块用于汤的装饰?
, v: p* e  d& I2 v* ?A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( y# `& @6 J" I+ @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: J- \* a" v5 S, a3 F. h2 X: z
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!!——
  S% K- G  r( {' O6 l9 o# @A:Gaufrette
9 A$ M  _7 b# k( v0 L( H. d5 A) I  vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ u. ~* u8 ?2 n2 a. D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 B! z" a/ N, X8 E0 n$ u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 G7 q" A6 e! b* y
& P* Q/ c' }4 O4 m( t
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' C0 U! w3 Z6 X  @6 f9 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)
- D! ]  P* T9 E! s1 t# n+ [A:Cilantro 胡荽叶 香菜
& N3 z. D. ]/ {# T! x9 _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' g5 B% m! M$ Y1 B6 U
3 _) O# A; H! S* e5 K: H6 l
60.Allspice is made from:6 {' |2 n5 L- b: k8 l+ F
多香果,  多香果香料是什么3 ?, w# Y, j. E. J1 N' Y. Q# f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 ], ?+ A3 z! c' P
A:A dried berry 干浆果+ ~0 Z( t8 Y8 u# k4 I
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61.Which of the following are used to make a sachet d'épices?
# s: Z; M) n8 u' |下列哪些是用来做香包德épices?* ^2 l  u# y! S+ Y& [8 b
http://www.sachetcatering.com/. P/ p! Z/ o0 h7 c9 d: \- v
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( h% G5 H# S1 ~  J" X7 p7 X

# n3 K) ~( x. m, ]- M# p6 b62.Which of the following condiments are not soy based?7 Q' g6 ~0 D( O6 T- |/ Y
下列哪项不是酱油调味品的?
, i. e. Z; t! i0 jA:Wasabi 日本辣根: C. k+ y- |# d* R1 D

2 _0 [# B" c/ U5 N4 \* @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 w1 Z$ b5 u8 w0 R- \& M% ]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:- a' ?9 c% Y! {! h( w2 g$ {
A:Pasteurization  巴氏杀菌! g" ]) s5 C- e( l& B0 \

, F% M9 |* h3 D0 m64.Which of the following steps is not the correct procedure for whipping egg whites?
$ ~) x% \- J1 s# f3 B下列哪个步骤是不是正确的蛋清搅打程序?
8 z% A! z6 R$ f+ W+ lA:Allow to rest before use. 允许休息后方可使用。1 R' _  A: ~* W+ S: u
' `& f/ A# o' u& N
65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ L/ q; ?. Y8 _* D# T6 x7 G- ~$ VA:56g and 63g 56克和63克
/ y: v, Z! h9 y; {0 u3 l7 p$ f% p6 R; W, @6 C& \& ~* T( S
66.Evaporated milk is a concentrated milk that is produced by removing; D4 y: x6 w, r+ z  ]! u# ?# J
炼乳是一种浓缩牛奶 是去除什么做的" p* N2 @/ ]1 ?7 H/ L+ r7 b
A:60% of the water 60%的水7 F8 K. v: z" g* i0 V3 P8 D. D2 D2 ?

8 u7 [- u6 L0 S# `67.A method of cooking that transfers heat through a liquid or gas is:/ m& {% D" L& b* Y1 M' x' g
一种烹饪方法,通过转移液体或气体是:
2 g# r& G2 @# o3 dA:Convection 对流
/ c6 ?. _7 Q8 r+ x  I$ h# t  u, g% j2 B0 J6 N  l6 F
68.The cooking of starches is known as  烹调的淀粉被称为
# V3 D  Z# W) q3 S) Q9 }A:Gelatinization 糊化# ]: ~- P! i, ~

9 H1 j" f' n6 j69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" e4 w: X! J9 q' q" Z& I5 M7 O- fA:Braising 烤% T  Z$ I& R: v! l9 E3 `: u
. P' R2 |1 S/ G3 B) ^
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:9 o; y" w+ C, e3 z) Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: C2 t0 h, `$ K2 s" q& {
# V# Z$ V3 A( I+ E71.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
" w. ], [! M: d) s5 I1 NA:Fumet 原汁
, y( ^8 X8 @2 x+ g% t4 L+ W
/ o) o8 q1 H& U72.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
, C! q) d: s4 eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 H/ u& n5 w( J" ?73.Which of the following is a principle not used in stock making?3 `9 O  ]8 w1 c" S' v! _9 B
下列哪一项不是用于制造高汤(低汤)的原则?
% Z7 F& r/ f" u5 `1 FA:Start the stock in hot water.开始在热水中操作" T: c$ g4 C4 C4 U9 M+ N

9 L8 z9 W2 C3 R0 i6 ]/ s74.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. C) \. A6 z+ P# ?: M; Q
A:Remouillage 法语熬汤
# C4 X& w3 u/ D) ?% p6 hhttp://www.haibao.cn/blog/post/176242.htm
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