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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。& X  s2 \- l* h9 w$ _( e1 s3 t" r5 x
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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。4 O9 K3 @/ d  {( H' b4 l! o
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5 h, ~) @3 l. \* C( O" Y, s
1.Which of the following methods should be used to determine doneness in a New York steak?7 S* ~0 x  u) B! K' M' \: t1 E' 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)
: t: d' c/ }% E. U- n/ eA: pressure touch. 压力触摸  b! ^# }& O# C0 C3 r( b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 O" Y. P6 Y3 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# N1 v! Y, I$ x. f" ]9 B8 L. f6 {4 ~
A: acid  食用酸+ m( R& }& k3 M$ Z
3.Vegetables are major sources of which of the following nutrients?+ T7 r; m3 y/ U& o# |5 c2 ^
蔬菜中包含的主要营养有哪些# U! _- h/ W( o7 v# M8 \
A:vitamins and minerals. 维生素和矿物质。; r2 R) D! h% g' s: J. B! @
4.Cauliflower is commonly served with
% k2 V8 [# v9 Q0 u5 a花椰菜(菜花)最常见和那种酱汁搭配
8 u6 ^* {/ a9 o! ?A:Mornay sauce. 奶油蛋黄沙司- y0 u6 v* t5 c% O( _! i1 f- C
5.Which combinations of products are found in pie dough?
3 H, L0 p' e- Y0 a% e, ]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 l3 i, w" Q# g0 {9 K
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. W. x0 k' p# g$ ^$ ]8 {
6The French term for mussels is 法国语青口(海红)叫什么- U# C  j+ n2 ]' o0 [
A:moules.法语青口,海红" C# r2 C8 G. m; _% f7 n& f
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% l1 q5 p, _2 _' Q7 y' ^( A) R
A:faintly fishy. 稍微有点似鱼味
  V! n' s0 K" O: ]9 ?  c: V( V8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 c4 R9 }: x4 O
A:2 days. 2天
4 h3 l8 S" Q$ M; G  b9.What are the principle ingredients in ratatouille? ! m" f9 Z' ?  \' v, i5 q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. r8 u$ V' n6 q/ _6 L" p! AA:Zucchini, eggplant, green peppers, onions and tomatoes  F' \* N! r7 ]6 G; I! L
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& R. y% d1 V8 e
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# c, x9 F* K! `- O+ H; i& Y
A:cook food in quantities that will be used up within 20 to 30 minutes.3 f- n' u5 L. Y- Y! [+ \
大批量烹煮食物要在20到30分钟内7 `6 ]1 c; N3 s
11.What person has the authority to issue a Health Permit?
1 w, {  I( O3 J  L- t! g谁有资格颁发健康证(卫生证)。
( ~6 A8 G+ `: ~6 n2 Z# rA:Medical Health Officer.' J% K: w; P* U
医疗卫生官员。0 V% e3 P2 z  u- R" Y' \2 L
12.For what period of time is the health permit valid?
. o& E* t' g, S) Q+ l& X6 k健康证的有效时间是多久?
8 V" O5 ]( |5 MA:12 months.12个月7 R$ a- B0 h% q; t! a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) r, z" T! d5 M$ \$ b2 x在食物和饮料准备区,通风系统换气的标准时什么" [; l/ r! j/ @/ n6 P+ m9 p
A:08 times each hour. 每小时8次
/ ~+ i% u4 \7 J5 ~14。The minimum temperature for manual dishwashing in the wash sink is# k0 o& p  p3 X4 k" k, V# O: R
手工洗碗,洗碗池的水温最低多少度?
* P) Q4 X, {6 K5 \' @7 FA:110 degrees F (43 degrees C). 43度& e9 x- h" C( k% b
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, R$ K1 t! e; u! x用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 P1 E, I3 @: c4 ^) ]& y+ c! i8 L9 c$ wA:180 degrees F (82 degrees C).  82度
0 J& N6 j% H( U/ q1 V+ ?* `9 G, O16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! B; e2 t* u8 X. y) c: A用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 g. Y/ T$ n3 H
A:en papillote.  法语自己理解' \& r4 U- `( }" V" X: X" ]$ v
17。Wing or Club is considered a* @4 c9 Y: c0 J2 x
翼和CLUB 被看做是一种...
6 M8 K8 c& F9 V- v+ M- PA:Bone- In Cut     带骨切! C0 s. Q9 S6 [( V  I
18。New York is considered a   纽约牛扒被看做是一种0 O; s. }2 p+ X) l
A:Boneless Cut     无骨切4 Q- R2 Y# h; W8 X
19.In general, a court bouillon for freshwater fish will contain: G' W9 Q* h2 P' ^/ Q/ x- J
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" I6 T1 N9 K! \
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- d2 v: l7 L# f
和做海水鱼同样数量的调味料和香料8 J9 n9 {; O6 Y( j
20.Anise is very similar in flavor and appearance to
' ^5 J/ {5 Z  g( L) @0 b八角和下面的那种原料有相同的味道
3 O# ]( c  {& s+ _, @# E! w, K  E6 qA:fennel  茴香) N& f* N9 v, H& D1 U
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; x' q! z/ c. H1 W
下面那种原料更像大葱且有平面的叶子( y/ Z9 I: O; r! R. O! d5 J5 _) D$ a
A LEEKS  似蒜葱 (这边人叫京葱)+ d  I* e: C6 ?& u% A  V* a
22.Which of the following cutting shapes refers to a small dice( c) ~" i/ Z- b5 _* r/ T4 n
下面那种刀切形状指的是很小的粒(末)* q/ v- D  y, }/ ]
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. D: p9 i  m; O. {. ?0 |
23.Oil is added to the water for boiling pasta in order to
& F6 }! U/ Q% G* G8 t3 _  [3 m+ n向煮沸的pasta (意大利空心粉 )中加油是为了
. P- ~5 T* t: S( U: \A:prevent the pasta from sticking and to minimize foaming action.7 E* P( n8 ]% C; W* l2 Y+ v: T
防止面条黏合并降低发泡。
. _' u: f/ [8 m24.Which pasta dish features pine nuts and basil?
* {1 z1 {+ l% d. Y5 e1 Y$ k8 ^下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 j1 ?) `% Y6 A
A:Pesto.一种绿色的意大利面酱   M9 O1 x- \. ^+ Y- V  U, |4 ?6 f
http://www.tianya.cn/techforum/content/96/563836.shtml3 ]" P& Q- q  @% j

3 i- q) k: b4 H8 @6 |& v25.Which of the following is a spring vegetable similar to spinach?5 K+ j1 d" ^/ W
下列哪项是一个春天的蔬菜类似于菠菜?
1 S* i2 r" m" @' k$ G/ C! SA:Sorrel. 酢浆草。
5 i. v; j2 |# n# m  V4 s) Ghttp://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:
6 u+ P4 `9 k0 J1 }哪位厨师最早带来高水准浮夸的美食4 ^# }  b  I* Z. t! Y+ r# u1 T- _
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 \& Y+ B; l; `/ ]$ b8 C7 ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 ?) j8 K" m( H6 n# _! w* VA:Cast-iron stoves         壁炉  `$ q5 ~9 T( o5 Y
http://www.usstove.com/products.php?id=6
: L9 i' n: B1 E- z4 R( H, h; T/ u, I5 N  D  x$ f
28.The French term used to describe the roundsman, or swing cook, is:$ X5 _& h* W) D( ]1 j" z( T$ D
法国术语,用来描述roundsman,或摇摆厨师是:/ r% d3 r# M3 q& L( g+ Q$ @- i
A:Tournant   图尔南
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29.Another term for the wine steward is:0 R: H  p$ r0 q6 _$ K
葡萄酒侍酒师的另一个术语是:. r6 |* {" c& ]: U: E
A: Sommelier 侍酒师
/ c  }4 s6 n/ G- s7 A3 z7 l& S9 w2 Y! k' F/ v" |* k
30.Molds, yeasts and fungi are examples of a:6 r- P; I* W2 R7 N9 A, C
霉菌,酵母菌和真菌是一个神马例子
8 j- r3 I' Y7 C; \& o  [6 uA:Biological hazard 生物危害; h1 C. _0 n) B9 U% ]" w

9 E! B5 N6 W& r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- [# G7 I' W, i
根据加拿大食品检验局,食品的危险温度区在多少之间:2 ^% A9 q! h; f4 J
A:40° and 140°F (4–60°C)     4-60度
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  {% Y" @+ C9 _& r' F: i& [, R32.All bacteria need the following for survival:
- M, E9 i  ~, c4 t所有细菌生存需要以下哪些内容:+ M! b; Y/ v+ [. [1 l- n
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" A' o9 f: p5 L* [: e% m& s' Z
9 z1 b* ]1 A8 C
33.Which of the following correctly represent critical control points in a HACCP system?
& Q9 I) @( T4 v5 u" W" D! J以下哪项正确表示了HACCP体系的关键控制点?
3 \& q3 P5 b- Q& OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) [( w6 W$ V2 |1 t食谱,接收,储存,准备,烹饪,保温,冷却,再加热, Q& i- E4 E- R5 Y
+ Z9 [9 ~  I$ {& |: O
34.Which of the following is not an example of a carbohydrate?
6 ~" {, X# d' I* U9 `$ ^下列哪一个不是碳水化合物的例子?
7 l( W. U0 f6 V5 ]' c) zA:Essential nutrients 必需的营养物质0 {$ R9 P; j) a( v/ w
6 \$ Z# K- I; C. s, v. I# ~
35.The process by which a liquid fat is made solid is called:1 F$ y1 s/ G+ Q9 ]  O7 }5 t
液体脂肪做成固体这个过程叫什么
& F  `# b4 Z  M9 _+ O  JA:Hydrogenation  氢化
0 t3 x" p( D3 L2 K
2 w/ C5 |# ^& V" _5 {3 ^" {- b36.Which of the following is not an example of a fat substitute?7 q- s  p7 H  m6 @* i% o
下列哪项不是脂肪替代品的一个例子
7 A! {$ J3 W/ a2 L( F( JA:Acesulfame K  安赛蜜K表
' U$ Q, b: t0 N0 F7 p
/ d6 D: [& b& K37.Health Canada requires that a product labelled "fat free" contain:
, n8 L9 q* z# X  O5 U加拿大卫生部要求的产品标有“不含脂肪“包括:
$ M7 s) [3 N! \0 w* Y5 G" ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ z; q) X: S: r' ~7 a
. a' q0 d/ g* y6 e3 y9 L( g
38.Which of the following is not a problem associated with converting recipes?( r& E* k! L# g% N1 t/ }0 p% h- q
下列哪项是不相关联的转换配方问题?
; S  S3 H3 q7 G2 w2 A& WA:Unit cost 单位成本
7 {  @+ u. w# g8 b( c8 T0 z8 z; G. L0 L
39.The condition or cost of an item as it is purchased from the supplier is called:
1 n" n# S/ N$ S: Y9 Y; o  o从供应商采购的物品的品质或成本叫什么
* v. O# i5 A2 |  t( X9 oA:As-purchased cost 购买的费用7 R. [5 i8 `8 p2 R

& Y: L0 i% ~. N8 F40.The amount of stock necessary to cover operating needs between deliveries is known as:# {% [$ j" I% A$ [1 r
在新货到来之前用于日常所求的必要库存量叫什么- T5 I& ~& J# \) [% v1 Z
A:Parstock 基本日常最低库存2 B3 j: C+ A5 O! u+ Z( M8 t$ Y/ c; i
( A+ c9 k/ q; |; z1 s; d* o9 z
41.Which of the following abbreviations is used to describe the proper rotation of stock?
; p; D0 }7 r0 C' L5 j3 w下面那个缩写是用来表明正常库存流程?
' i% H7 B) c8 CA:FIFO=FIRST IN FIRST OUT 先进先出' y. L+ a( U, ~7 q- |
$ T5 Y. [( `+ }0 x5 {5 x% O/ @9 z
42.Which of the following knives is used to turn vegetables?% H$ y! e0 d0 f/ l  z: F. W
下面的那把刀是用来打开蔬菜吗?
# P8 }5 |# Y! S7 m7 pA:Bird's beak knife   鸟嘴刀6 b# y; ?& E% m: w% @+ N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 q+ d' L" @8 j$ ]43.What is an instant-read thermometer best used for?
( E: l- I8 @3 S' V! G4 M) \即时读温度计最好用于那方面?4 P. L# i9 g( P( P" r0 x
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* n  T  Z' _( }0 T  a3 i5 o* ?1 U# x; i8 n( D5 `  j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" K1 g- l* S5 Y( X- Q8 J* a9 M& A下列哪些金属材料受热均匀,通常用在铁板而且非常重) V5 a3 [; M! ?1 _! f
A:Cast iron 铸铁
# d4 N' |/ d+ E, r+ ]8 k0 n$ M, C- R" J
* ^& S( \0 K* |( |/ u% N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; [' K  c% Q' B' Y7 }# C" t哪件装备下面有一个可移动的碗和一个S形叶片?
3 n# p# i3 a0 D8 [; n5 uA:Food processor 食品加工机. p8 N, \6 U: h: I$ g
http://www.google.com.hk/search? ... iw=1263&bih=572
9 D& t3 J$ ~9 L, {1 }2 c" s+ j% s, n7 }& i, G) T5 o  W
46.Which of the following is not a rule for knife safety?7 V) N4 M, W- h% [& G
下列哪项不是用刀的安全规则?) |3 C2 ~1 o/ \9 @  `
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 L% _  B6 D/ q. z5 }
3 ~, J6 t0 i: @" ~. H5 F
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 ]7 {, t( w, _; P" v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ T. J+ e: _2 H1 p6 Q& I3 l
A:RondellES 1 O0 _* l% O! [5 H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: ~, f9 i$ ?$ S: R  s& \. m" B: U

' G+ m* q: C3 `48.Which of the following is a diced cut used to garnish soups?
; `. C9 {- d0 ]0 M下列哪项是切成小方块用于汤的装饰?3 f. Z' w" I2 e/ q4 R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 g6 H) }! O7 F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: b# ]1 ~3 F5 X0 u& w
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!!——
( d* S; |: ?" X7 N' A" M* g3 AA:Gaufrette + w; v+ `, h0 J9 X0 E* u8 O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# L( w: I  Q) O( N! v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, X' Y& F4 }) m5 A9 o$ @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( i" A9 T& H& [; ^) v3 @, {& b
( M( v  ^$ A9 T7 ]+ _; Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# \2 O4 H3 z+ d5 p: a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)
& x8 G0 u7 R( t" `A:Cilantro 胡荽叶 香菜
1 X" B1 E5 o6 Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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% L# J; ~; v  n/ {0 `$ q4 z$ r60.Allspice is made from:
' x- j5 P+ ~" c8 G 多香果,  多香果香料是什么
$ w: G0 P, |  v/ ^+ n# Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 @& x; K2 f' y. t. R- {2 t
A:A dried berry 干浆果
7 q) J; C8 S7 H8 E" @7 U# r" h4 ^7 `; g9 b" H  s: G: z/ Q+ l
61.Which of the following are used to make a sachet d'épices?' L' n4 ~# {. P: b6 F; w
下列哪些是用来做香包德épices?
! i* n3 U9 `1 J$ N2 Ohttp://www.sachetcatering.com/# R4 X9 A9 P0 h" g& L8 m- T- d; c  J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
7 \' R. m* B- L, X, L7 V4 \下列哪项不是酱油调味品的?
9 K0 |7 d1 F4 O! d! \A:Wasabi 日本辣根
! ?) h/ y: h  u& P# v" U" R. K6 ^& a4 X/ |: i$ F7 U5 B
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 ^( b" G: k& c' t0 N
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:
5 u, X, G4 ~% o/ O% y+ q4 mA:Pasteurization  巴氏杀菌  c3 M; Q& ~4 X5 [1 Q

- D5 C1 b4 d0 F+ U64.Which of the following steps is not the correct procedure for whipping egg whites?
. g7 n, c) |1 k下列哪个步骤是不是正确的蛋清搅打程序?
/ D# O6 P' g* I8 `, IA:Allow to rest before use. 允许休息后方可使用。
" w+ d) W, N9 ^: u, b4 t5 ]
* R0 z2 L2 G6 M. `65.The weight of a large egg is between:一个大鸡蛋重量介于:& I: u5 n  {7 g% R2 ]$ K0 ]- e( G
A:56g and 63g 56克和63克
1 t' I7 R7 V$ K! S8 e( s' _
$ b- A! Q) I4 F. j6 c6 D66.Evaporated milk is a concentrated milk that is produced by removing
' K5 E2 ~4 `) P0 v) m7 v. d炼乳是一种浓缩牛奶 是去除什么做的' q% Z) ]7 U( W
A:60% of the water 60%的水
& {; u8 L1 q- [+ r. p( u: J8 o! b# O0 @! Q- O2 v+ R7 ]6 a! V
67.A method of cooking that transfers heat through a liquid or gas is:
- ]& D/ j# p, d- P. L: y一种烹饪方法,通过转移液体或气体是:9 p' b% C) M* p
A:Convection 对流0 F* B- C* ]3 d2 y! Y4 D

7 T/ K5 h% \+ t, ]' E7 J$ ?68.The cooking of starches is known as  烹调的淀粉被称为/ O, K* [( z& t) I$ o, e
A:Gelatinization 糊化
9 S: E# o0 \4 X( N! i6 i# x6 g# v' z5 N
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 ?# B! }. b; N; u1 O. F+ b) T
A:Braising 烤
" R* `1 z! s. h+ {" |
6 B' I( v; C( S& X( v- _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:
6 j; ]+ K* ]: M& ?( l& d( C) hA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. x7 W2 r% E8 C  u5 X1 ^# A% _, L. ?9 |4 {' L8 ^" 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2 |6 f; P- f& d
A:Fumet 原汁+ B" H- ?: r. H$ \, s' H+ Z$ T

& R% r8 b& D5 x( g3 Q72.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
. A5 C7 e; |. h2 KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ Y9 b7 h# s  b7 c" B& H! G* I

5 b. z, \5 s! o; s73.Which of the following is a principle not used in stock making?  ]' y5 M/ e  Q' O5 o8 J% h
下列哪一项不是用于制造高汤(低汤)的原则?
$ a& }, o. |4 |! a6 m& R( B# rA:Start the stock in hot water.开始在热水中操作7 W- s7 d9 r; J4 [0 e

3 k9 i+ s, X3 I8 ~& U74.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2 H3 U9 k5 t; g
A:Remouillage 法语熬汤
' o) N& |! _2 h4 P5 u* @0 V: hhttp://www.haibao.cn/blog/post/176242.htm
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