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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。
/ M' `4 ^. F) f/ u% S( r1 Q( K
( |* V9 }4 K/ s: Q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。  a& R) Y: T2 j' ^
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
2 \6 R% M9 t- \' S" _2 f3 ^1.Which of the following methods should be used to determine doneness in a New York steak?
5 Q/ D2 G1 \: l4 `  [7 W, {( q4 c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)) L9 n# U7 }/ Y9 k, T4 i/ I
A: pressure touch. 压力触摸
$ _* C+ N: }- m. \  r' u2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) J2 d8 {' M" m) ~' X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 q' [7 |' ?+ |! i) ?' V" r4 X4 _
A: acid  食用酸
, z3 b! Q  c+ l' v0 e( {/ k6 s- w/ }2 r3.Vegetables are major sources of which of the following nutrients?
* Q6 X6 Q3 \7 k蔬菜中包含的主要营养有哪些8 F( C7 J: ^1 N8 Q2 r1 U+ C
A:vitamins and minerals. 维生素和矿物质。3 N4 e7 n0 d2 k  c4 }
4.Cauliflower is commonly served with
+ I' v' r! Z) o6 W) \- ?9 j+ h/ Y花椰菜(菜花)最常见和那种酱汁搭配
7 P: l7 C0 U, p8 h% N: YA:Mornay sauce. 奶油蛋黄沙司
$ B7 q; ]% c% b/ Q; T5.Which combinations of products are found in pie dough?# j! }/ t; b6 Y; D3 N' g/ l
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ W2 E. ^1 X3 ~- K7 nA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! \& t/ B( G+ ?6 M0 t6The French term for mussels is 法国语青口(海红)叫什么
% |  |9 S* T1 @A:moules.法语青口,海红# W( \. r/ w* d* Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* N1 f6 M* x0 I5 ]
A:faintly fishy. 稍微有点似鱼味
. V% O4 H5 i8 h" Q+ O9 Q4 P$ K* x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& x% S5 [) e9 v
A:2 days. 2天+ G3 j0 C8 Y8 Q2 F8 }3 y
9.What are the principle ingredients in ratatouille? - l7 m$ ?% f; m" o$ a0 R- i" i
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! W: [: K5 {: A, YA:Zucchini, eggplant, green peppers, onions and tomatoes
7 s9 j, U* _9 M$ W- \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! G5 G, B- X. H' c1 p) ~# g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ z( y9 V; ^) P$ O  qA:cook food in quantities that will be used up within 20 to 30 minutes.$ J& Q0 V0 H$ R2 E6 x; B& D
大批量烹煮食物要在20到30分钟内# e. _6 l( w/ @1 P; M- M8 x9 y
11.What person has the authority to issue a Health Permit?
% ~6 \- j9 W. G6 ]+ F: O' _5 Q5 y6 \( g谁有资格颁发健康证(卫生证)。4 H8 H9 d5 S, n: {' c2 c
A:Medical Health Officer.% X8 `' h# Y( D3 W+ C
医疗卫生官员。
6 l8 k- G, C& a  q$ T1 W" y12.For what period of time is the health permit valid?# u) e$ Y0 b* k9 }0 q# S5 d3 a
健康证的有效时间是多久?* Y% R4 v5 s/ s$ j  ]$ q
A:12 months.12个月
1 V$ L' h0 _& @$ V( F13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* Q+ ~& v* T2 Z/ B在食物和饮料准备区,通风系统换气的标准时什么  I, Z! l; }: l. A% u" i  Y) a
A:08 times each hour. 每小时8次5 {. [+ V. M( ^4 b' ~  I
14。The minimum temperature for manual dishwashing in the wash sink is
( s& I1 I- _! x手工洗碗,洗碗池的水温最低多少度?& J2 l" j  @  c
A:110 degrees F (43 degrees C). 43度4 [, l0 A, @8 A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 f3 x, `- e& ^9 W  s0 {7 S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 F) Y( S( _% ~! o; a4 ]1 p  e+ UA:180 degrees F (82 degrees C).  82度
  ?& c0 V) D+ S' m4 o* F$ }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 S, E. L/ X2 J+ I$ y/ w$ b+ a; m
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 ^" [7 O& n# X" L. Z* d
A:en papillote.  法语自己理解
6 P3 D; Y% {* [17。Wing or Club is considered a6 k3 l. u1 ]' k( I! u
翼和CLUB 被看做是一种...  {) w% x: _4 p$ {$ _5 |
A:Bone- In Cut     带骨切) H1 Q4 P1 s) V" H% d% b
18。New York is considered a   纽约牛扒被看做是一种" A  C" |! n8 G' G2 Q& c
A:Boneless Cut     无骨切  S. B4 E7 t) F) K2 M  Y9 x" P
19.In general, a court bouillon for freshwater fish will contain
. w- m& V9 n% k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 Z: D" a- A' L7 a1 P+ i0 v( YA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ L  V* |  Z* @' g- D; K! x和做海水鱼同样数量的调味料和香料
( z- r) W* z/ ~. [/ g6 k20.Anise is very similar in flavor and appearance to, h5 u7 A* l* \9 d
八角和下面的那种原料有相同的味道
  K" c% A) r; R/ oA:fennel  茴香
9 y; x: e, c3 Y: e8 L9 r$ n21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 x% c" i. Q5 H0 A下面那种原料更像大葱且有平面的叶子
1 E+ X4 ?9 o" ], EA LEEKS  似蒜葱 (这边人叫京葱)
& d, }* q2 |0 B22.Which of the following cutting shapes refers to a small dice
$ M: g/ h( w- q2 p* u下面那种刀切形状指的是很小的粒(末)
) r: n$ T' F/ KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。( i5 V' x+ L8 b9 U$ g
23.Oil is added to the water for boiling pasta in order to5 @3 d. c8 L. e
向煮沸的pasta (意大利空心粉 )中加油是为了
1 ?) `6 P8 L0 R  b# Y( d! kA:prevent the pasta from sticking and to minimize foaming action.
# f9 @; F( U& A( J. P7 R! h( H) N7 [防止面条黏合并降低发泡。' D8 e" l2 Y5 k2 J) |
24.Which pasta dish features pine nuts and basil?
& m  Z7 V/ e3 L, |% ]4 h下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- @, I6 m% G/ T$ t
A:Pesto.一种绿色的意大利面酱 ' }4 J  H! W1 r1 _- x# D; }( l
http://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 C# j5 X7 E' A0 a  N$ g5 q
下列哪项是一个春天的蔬菜类似于菠菜?
8 i8 x; z- S0 r: ^& j9 QA:Sorrel. 酢浆草。) q' U5 T5 |3 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:, l, {0 t9 \  ~  n3 i
哪位厨师最早带来高水准浮夸的美食
, |' _- M$ o# i0 `  t2 dAAntonin Carême 人名 安东尼·卡罗美
2 Z$ f: D9 ^5 ~% T  H0 i
. G% j" _' I/ ^4 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ S* Y$ ]6 T% U7 q; J  W/ d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 F% R7 B, F) O" S- i! Z8 d! t
A:Cast-iron stoves         壁炉6 R7 t% t, n; z" V0 ]* s6 F) h7 U
http://www.usstove.com/products.php?id=6
* @: O5 g: I9 h. Y3 D- m
8 q0 P$ f9 @3 R6 t( k  }2 C28.The French term used to describe the roundsman, or swing cook, is:' [3 J) N+ c& `( `
法国术语,用来描述roundsman,或摇摆厨师是:9 H7 s( m9 L  Z& A2 A, w
A:Tournant   图尔南
# \9 B7 k% h- u0 A+ _& a, d  N9 _4 P; \  f* i) q: g
29.Another term for the wine steward is:- q+ w7 B4 W( ]7 g% u: N
葡萄酒侍酒师的另一个术语是:! ]" O1 M6 `! _4 b: A/ ~' [3 \' q
A: Sommelier 侍酒师3 Q. T4 q# w6 f

. m& L0 Q: X2 n" P, r4 e30.Molds, yeasts and fungi are examples of a:
6 I9 _3 b5 d1 |2 D- I/ m霉菌,酵母菌和真菌是一个神马例子
1 f( o$ K$ X# y" z, b: P3 @2 A5 zA:Biological hazard 生物危害9 W! f/ v" q& K& W' {

+ P2 s" m# I& A2 z3 m% J9 A$ }& G! _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& {1 r/ L/ P" G+ J- Y
根据加拿大食品检验局,食品的危险温度区在多少之间:" V9 S0 o0 Q8 S* }: X# p
A:40° and 140°F (4–60°C)     4-60度8 t* r' A6 }0 }5 h
- f% F: ?/ S- E5 W4 @: D1 |5 V
32.All bacteria need the following for survival:
4 L& Z6 Y" a, d所有细菌生存需要以下哪些内容:
) V7 N) u- e$ v# n4 u( u, l2 E/ xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 u3 n: E. Q: l8 N- H
1 U+ y, M  z2 J7 L6 @/ {; h6 c1 Y33.Which of the following correctly represent critical control points in a HACCP system?
0 Z2 i# R- Y& q; d+ }/ {: E: V4 T以下哪项正确表示了HACCP体系的关键控制点?
4 Y4 L0 ]( D0 Q' m, w  rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 O! ^; E$ r/ o6 \- \- p食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  i0 m) w2 z. L" u& b4 H6 I7 ?3 H- I5 F( S# f2 \$ m6 r/ v; b
34.Which of the following is not an example of a carbohydrate?
, K% a* p" k' X& i. ]2 }; w0 F下列哪一个不是碳水化合物的例子?
1 |) s9 e5 u4 v2 Q0 Z" FA:Essential nutrients 必需的营养物质
+ l; e  @; R5 l  E
  x- I+ L. Y7 n) U" r35.The process by which a liquid fat is made solid is called:
* y, V4 B: V( Q: b( r液体脂肪做成固体这个过程叫什么
! E) c# \* Q6 ]  o9 r1 \3 S/ VA:Hydrogenation  氢化
9 L. W$ a- Q) z/ y. S; Y5 ]: O
% Y5 F  }& Z. I5 R36.Which of the following is not an example of a fat substitute?
9 e5 I# n* J* o& x. J下列哪项不是脂肪替代品的一个例子
+ d) l( g6 O! w0 a+ ^A:Acesulfame K  安赛蜜K表  J4 I+ K: a! L; T7 J) B

3 F. z, d+ G- d37.Health Canada requires that a product labelled "fat free" contain:! Y+ q; Q7 Y" W& l/ s" x) F
加拿大卫生部要求的产品标有“不含脂肪“包括:
; W. g, E$ f7 Q& r+ EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) }+ q8 |) i# R& t1 i( u
3 x; S& m% C: U5 y# Y
38.Which of the following is not a problem associated with converting recipes?
, C0 C' R, L! `6 m# ]% N下列哪项是不相关联的转换配方问题?
3 N3 f8 e& }4 J  E# i% kA:Unit cost 单位成本
- ]/ J8 Y$ B" \: A3 D4 ~8 Y1 Q$ }! @* L! @- V) h/ v3 T
39.The condition or cost of an item as it is purchased from the supplier is called:3 p0 q  n6 r8 c, B$ w7 C5 p
从供应商采购的物品的品质或成本叫什么
2 U' S! z- F5 z: _& y; SA:As-purchased cost 购买的费用
5 u; P5 M0 I8 ]5 L* x
8 ^  ~$ X8 y  O: g+ ^40.The amount of stock necessary to cover operating needs between deliveries is known as:* I  w# y" \1 i! N4 W9 e! \
在新货到来之前用于日常所求的必要库存量叫什么
8 x4 x1 B* Z& ?% }& n( SA:Parstock 基本日常最低库存- R. Q  k' l, b- h& x

  _4 E! g& e" b41.Which of the following abbreviations is used to describe the proper rotation of stock?
, Z1 h1 z7 O2 N0 n下面那个缩写是用来表明正常库存流程?
7 U. _; u* _( ^* cA:FIFO=FIRST IN FIRST OUT 先进先出
( k/ [5 G. d" t4 t8 q" v( X) [+ u  ^2 q/ x
42.Which of the following knives is used to turn vegetables?+ J- ]& h3 }. H1 ^
下面的那把刀是用来打开蔬菜吗?
$ x% g5 O) u% u3 }3 _* \A:Bird's beak knife   鸟嘴刀; A, A6 r, o  n3 N7 A9 o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?- T/ ]' @! i: T  s
即时读温度计最好用于那方面?0 ]0 W( O3 |* z4 A% i1 @9 Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
3 f# D$ p9 z$ H! F' H- r) m' W/ ^1 C) M5 |
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' a, }3 Q# T6 l) P* u" W
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ N- x0 x4 E$ T  w2 j, t7 JA:Cast iron 铸铁8 a2 U# a4 b6 Q5 k$ s$ y) L

* s- I' T# n+ ]; P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; ~' P$ ]" A) I7 ~6 |/ }+ d
哪件装备下面有一个可移动的碗和一个S形叶片?
1 M% }/ \) n" w, }: }6 G  oA:Food processor 食品加工机
9 ?& X  X; s1 i2 p8 t: C) W4 dhttp://www.google.com.hk/search? ... iw=1263&bih=572; i" k0 R% O/ v! C
) O# K9 k, ~3 D8 t! ^1 i
46.Which of the following is not a rule for knife safety?
- o: n# T6 v. _& D下列哪项不是用刀的安全规则?
4 x5 m' h7 g# }- F: `A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! J0 W% D* t9 x$ b) M' o+ b& s& M8 T- q5 a8 _
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! O" Z% @6 F2 F" a7 a1 D0 K9 n
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 u* |/ H+ t* t/ L& G6 i( d
A:RondellES
- \  U3 a0 D3 E0 Z2 K0 M1 y. k% O0 v, W2 Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: u; ~) \5 ^( R0 D6 r4 B. D
. ^% @% {! C, A2 U, U: S0 T1 B6 I
48.Which of the following is a diced cut used to garnish soups?
- B2 p# P+ |. L4 v. a+ E2 R" G下列哪项是切成小方块用于汤的装饰?* [0 i: h6 [3 K9 B! {. p
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 z2 Y5 A6 E% w2 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' o# |! l! n0 w. ^/ k. O
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!!——
& U3 H- [  {& A: o+ oA:Gaufrette ' _* H0 _( c$ b! a2 F6 C# t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 J1 t' k* ~4 X* l' w" |9 e! |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ e0 h) M6 u: ~3 y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% k& x: M& x- o" y3 @
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- b9 `" A7 [( ]4 |  OA:Cilantro 胡荽叶 香菜
! i8 o( R- Y( |5 I  I3 a# hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) R; L( R5 w8 B2 p7 L7 i
# r5 \* @9 r( X1 ?! W0 T; Z
60.Allspice is made from:+ ^" a7 W. |/ N( b2 \% t" ]1 q
多香果,  多香果香料是什么9 M# C' l3 l: g% [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 V! ~% E2 g/ }1 P  H
A:A dried berry 干浆果
9 h: _! n+ a* W+ r
1 U) M  O4 Z3 W61.Which of the following are used to make a sachet d'épices?1 i4 ~8 V# C1 d3 \# @4 I' \0 K: y& Q7 O% a. S
下列哪些是用来做香包德épices?
* Q/ B; A, j" ~http://www.sachetcatering.com/
* ^4 V3 a+ v# R, DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: O# Z3 {; S1 h- }7 F/ A/ \# Z; a# e) _8 L1 B2 A
62.Which of the following condiments are not soy based?
- m3 m# G# }. x& @' P' T下列哪项不是酱油调味品的?; l0 v; F, u% i; s' S: `
A:Wasabi 日本辣根0 P% T+ H$ n9 R

# M+ f8 j) j' e( p9 D7 a" O) g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' h. ]! h3 p2 W
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:- S+ F/ L, E, m# e3 N5 n: A  v& V
A:Pasteurization  巴氏杀菌* b9 v& u; p" Z

' [' }$ W7 ]" @  L  Q0 x7 c64.Which of the following steps is not the correct procedure for whipping egg whites?5 z! A3 S& `4 v
下列哪个步骤是不是正确的蛋清搅打程序?+ n9 G  M- R( x  n" b" A1 A2 ~$ k
A:Allow to rest before use. 允许休息后方可使用。: Q& a1 B- a, F+ ^

4 J- a4 P) z2 D* v9 }  P65.The weight of a large egg is between:一个大鸡蛋重量介于:
, J' R3 A1 r( J; n: |8 `( NA:56g and 63g 56克和63克. K$ `) y' `4 |, s/ L7 x

) r3 U0 O- W5 m" V" j! w66.Evaporated milk is a concentrated milk that is produced by removing! w, k8 L1 S  g8 O4 \, X
炼乳是一种浓缩牛奶 是去除什么做的
2 @: f, x  \! A5 ZA:60% of the water 60%的水
( a( i1 ^8 t8 J  j! v: v* U& \
9 _( Q3 n6 ?7 X  U67.A method of cooking that transfers heat through a liquid or gas is:, }% S  G- }* x2 j
一种烹饪方法,通过转移液体或气体是:' P. ?7 I" y/ |: m
A:Convection 对流
7 B2 z& @$ k* n; [& U7 T. ~) |/ J" K- z* [8 `- t
68.The cooking of starches is known as  烹调的淀粉被称为
$ u1 S4 y  S8 b8 m% d. YA:Gelatinization 糊化  u0 O1 j6 F! _- I! ^9 S

) Y/ B# T. E3 R8 o% _3 W( _2 \6 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% i2 t5 c6 M% M5 a, aA:Braising 烤
4 a- J) f" J7 F1 v- b. _9 @5 X7 K' b8 j
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:
* Y+ N% T" M3 |) W# Y) K* JA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理5 d/ X  r9 g) c# P

5 `& T; o  }& s1 ~  t+ ~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% w/ S% s' h: N
A:Fumet 原汁
7 K' y+ F- J8 n: P
1 c$ U& W) I6 @" d72.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
% z4 U6 |. R1 _0 u% w/ gA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( ?8 Q5 w& ?+ H  r' p5 g) c; t
" S1 r* }8 n) L) t; E8 j$ c73.Which of the following is a principle not used in stock making?
$ R+ J& A# a% t( e下列哪一项不是用于制造高汤(低汤)的原则?
1 p0 _) E6 X4 TA:Start the stock in hot water.开始在热水中操作+ ~% @! `, g. Q$ h
- o, M  o! q8 e# c8 ]
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
8 ~! T( y6 B- oA:Remouillage 法语熬汤' e- g4 N) N# H4 o& n$ O. E8 j# @: g
http://www.haibao.cn/blog/post/176242.htm
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