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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" T8 \8 w( @! {- w6 A+ @3 q8 i
, j$ r5 a* \- a- D; T4 ~; J# I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。
( \; s( P+ V9 b' u' 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& H% o; @5 r0 N1 N+ {5 b" u
1.Which of the following methods should be used to determine doneness in a New York steak?
! v0 s5 s" s& l' a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)3 G& Z1 R8 u- T  t% B$ z5 k
A: pressure touch. 压力触摸
2 W4 U6 E: f( ^& ?  r2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 C7 H* C: v* B: E; Y8 \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2 r: i; P& x9 ~- L1 V/ ~
A: acid  食用酸
% C9 u3 h. u+ `+ o: E/ ?3.Vegetables are major sources of which of the following nutrients?+ h% M! g( ]$ S1 u
蔬菜中包含的主要营养有哪些8 x, N- f& q9 }/ J2 M4 y7 i
A:vitamins and minerals. 维生素和矿物质。
+ ?" u  h2 s( P4 s, Z" j) H4.Cauliflower is commonly served with
4 `  r& A/ g) U0 f0 ^花椰菜(菜花)最常见和那种酱汁搭配" J$ g( D* \; |, G* a
A:Mornay sauce. 奶油蛋黄沙司0 P+ U1 J% Q: N1 N) ]& o
5.Which combinations of products are found in pie dough?
' ^6 M7 A& {' ~7 r4 J( X7 v0 f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 U0 r' E6 \3 s, H! b  [% n% y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 p- f2 J( k/ w' V# E1 I: \. |6The French term for mussels is 法国语青口(海红)叫什么
+ _) S5 M# l% s; e( E! \/ e7 L$ |/ ZA:moules.法语青口,海红+ p  P  P. |4 e  {
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ ^7 K" `7 Y* kA:faintly fishy. 稍微有点似鱼味* ~3 q, i7 y  j8 S% w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% v2 s/ Q7 n7 IA:2 days. 2天
# E+ f; I7 A. @$ m/ I9.What are the principle ingredients in ratatouille? . [( o, ?2 ~0 l* B3 ~
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 D4 R/ k* J6 G3 M7 H4 I9 a6 s
A:Zucchini, eggplant, green peppers, onions and tomatoes5 T9 i4 s, c$ `% X
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 z: r2 Z2 c0 e3 r8 J* B" Q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ f& ^" ]" ~" H5 Q; e$ u
A:cook food in quantities that will be used up within 20 to 30 minutes.' E6 \+ x% l; G' p! s* R% w* {
大批量烹煮食物要在20到30分钟内+ d5 R' E4 t& b; p9 Q# M6 H
11.What person has the authority to issue a Health Permit?
# P0 O' A7 u+ ]" Y) U6 V谁有资格颁发健康证(卫生证)。
& F+ j4 }* s. bA:Medical Health Officer.- j0 A5 K% l6 h- g9 d$ e# e% ?) Q* G" r
医疗卫生官员。/ T% p3 @- c8 c) c4 A& p
12.For what period of time is the health permit valid?/ B; M8 m* I. G, c* b
健康证的有效时间是多久?
8 v1 r' d$ ~$ t/ gA:12 months.12个月5 V. I' `; O% j& J) f
13.In the area where food and drink is prepared, the ventilation system must be able to change the air) X* M* F3 n* t3 {( q# c6 P
在食物和饮料准备区,通风系统换气的标准时什么1 u' s7 o* m! L4 K* @; G
A:08 times each hour. 每小时8次' u$ t1 s7 L9 m, E2 O
14。The minimum temperature for manual dishwashing in the wash sink is
% b3 a$ e! O( g9 _9 S+ m手工洗碗,洗碗池的水温最低多少度?" e4 H, b% C# ^$ i
A:110 degrees F (43 degrees C). 43度* l6 W! `; O/ q" w+ E, u; F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, F/ F) b4 r1 @( }# L  b, d2 P用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 @, ^/ U) M# t, y' wA:180 degrees F (82 degrees C).  82度- F+ E6 Y& ~/ i: j& m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- k* p9 ^3 G' O; t+ P# b: k  h7 s& ?用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 X6 C) @2 z. P
A:en papillote.  法语自己理解
! v' I3 }9 O  v  Q3 U& b$ A, y17。Wing or Club is considered a2 a7 h6 t& k# i' ~# g/ x; y  W
翼和CLUB 被看做是一种...' r+ V" I3 j* T5 Q* o$ R, |
A:Bone- In Cut     带骨切
. Q1 z* d. v+ _1 c18。New York is considered a   纽约牛扒被看做是一种8 R# Z, j' b; d8 I& R* S: E
A:Boneless Cut     无骨切+ ~! z+ p+ l3 p& b7 x
19.In general, a court bouillon for freshwater fish will contain
0 L; Z( e1 e  Q- u; M$ i" A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& a7 A9 Y/ w8 K1 J) N% O& {
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- C, l' j  j+ ^# x5 j
和做海水鱼同样数量的调味料和香料
1 ~# t0 R- H$ R$ |20.Anise is very similar in flavor and appearance to2 f: M  {) t. c4 {8 j8 h
八角和下面的那种原料有相同的味道) V2 f  D4 q9 b3 w2 a5 C
A:fennel  茴香/ Q  F2 w) o  N' _
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ T  l" \, r! M5 w
下面那种原料更像大葱且有平面的叶子3 G% ?" J& {6 h7 R9 z% k6 b, b
A LEEKS  似蒜葱 (这边人叫京葱)
: v7 f! m" a5 H) o22.Which of the following cutting shapes refers to a small dice+ ~1 C2 w/ \5 G7 O: g
下面那种刀切形状指的是很小的粒(末)5 D3 A% ^& H# @' ]. H
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。& f) _+ \, }9 A6 B  h) A9 X
23.Oil is added to the water for boiling pasta in order to3 E$ v! J: _, a* }+ L
向煮沸的pasta (意大利空心粉 )中加油是为了
! r* A6 q, X# d* P3 K) sA:prevent the pasta from sticking and to minimize foaming action.
- Z( L2 \! Q; U& u, X: {防止面条黏合并降低发泡。% J+ y# Z1 W/ Q) X' C5 S+ r3 u
24.Which pasta dish features pine nuts and basil?0 F) G: |6 j% J3 H4 Q4 s
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% U% d/ H, N) X; y
A:Pesto.一种绿色的意大利面酱
7 E' X# ?! v; p" ~! p7 Ehttp://www.tianya.cn/techforum/content/96/563836.shtml- B( ^: [! j0 l1 F" l  P1 r) r* p

7 P- n" ]9 W4 B1 u( V+ N4 t25.Which of the following is a spring vegetable similar to spinach?
; z0 Q6 h2 N) F: e下列哪项是一个春天的蔬菜类似于菠菜?- R: r( F/ k3 d) m  U' R1 H! W9 H0 \
A:Sorrel. 酢浆草。  z3 i( ~9 c  t) L4 r
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:0 L  \( }  X& z# A
哪位厨师最早带来高水准浮夸的美食
7 s" C$ {8 Y- v. |AAntonin Carême 人名 安东尼·卡罗美
/ V* @8 l5 r7 Z
  f+ m4 P, T% C9 T  b; Y4 p! c& G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 r  _0 z  x; P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 p( Y. T; ]9 ~9 F3 z1 P3 |A:Cast-iron stoves         壁炉: h0 ^2 j& T* S0 s' G; \7 Q
http://www.usstove.com/products.php?id=6
$ M3 B! ]! O- X% o8 @8 q2 M& w* U3 s+ b, @$ [% g
28.The French term used to describe the roundsman, or swing cook, is:
& C& d. i) X/ t0 p- J  c+ r法国术语,用来描述roundsman,或摇摆厨师是:
0 D9 X9 h/ Z& k# j* O# ~A:Tournant   图尔南' k' Q' [' c/ o5 {) a
9 R1 ~; m3 w9 R( O: F
29.Another term for the wine steward is:+ f, A; Q/ A" j6 `$ i  O
葡萄酒侍酒师的另一个术语是:
/ m; A$ b' k- V$ k. ^5 Z  D/ ?& ZA: Sommelier 侍酒师
" M4 ^( _# d9 k8 Q3 a% L, M% a
1 ~+ U: \$ o& s1 S7 Y  l30.Molds, yeasts and fungi are examples of a:* c2 i# v, a: {8 e
霉菌,酵母菌和真菌是一个神马例子+ K! @: ?; C6 Y/ {" O" g) i1 a( @
A:Biological hazard 生物危害
+ d* }  D; ]# h5 o
1 O& i$ L* H; \2 u  r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 c7 ]  ]- J* d4 W# Z, H根据加拿大食品检验局,食品的危险温度区在多少之间:3 c; ?; M7 s# \, X
A:40° and 140°F (4–60°C)     4-60度
' q; t$ t# ^; A' C/ h  m0 S  t' y1 _$ r' ~
32.All bacteria need the following for survival:
. e8 V8 ~( B9 m! k9 ?4 S所有细菌生存需要以下哪些内容:
8 e2 A( b" j2 Y7 I( }$ [/ {: EA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 Y( E2 @8 z. H# I
6 {7 y4 {$ l" ]% R3 Q
33.Which of the following correctly represent critical control points in a HACCP system?
: [7 \2 g6 v- f) R& [: t+ C以下哪项正确表示了HACCP体系的关键控制点?
2 y; @. t1 m/ Q: x! K4 q9 ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & x, m8 U; {+ [) _: m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 d. s% ~0 L7 r$ ~7 [; d; V
6 M+ t- U5 h, Z' F) [$ P34.Which of the following is not an example of a carbohydrate?
  G$ R# `& i+ W, M' V: E: ^5 x下列哪一个不是碳水化合物的例子?( N, b  C( n5 u. V5 q& W
A:Essential nutrients 必需的营养物质$ [* x" H# I( G: b

5 T. D8 t5 d) Q35.The process by which a liquid fat is made solid is called:
+ J8 E# q5 l. ~, n& f* q液体脂肪做成固体这个过程叫什么# E+ x* v& d9 V' c
A:Hydrogenation  氢化% J: m# `7 v2 z$ y* C: B
: _' B+ p' [$ u# v/ m' u
36.Which of the following is not an example of a fat substitute?
" I' }5 t. `5 \8 \6 b. L# ]* |下列哪项不是脂肪替代品的一个例子
( e. O8 z' T& kA:Acesulfame K  安赛蜜K表
' k3 ?$ S9 @" V. |+ Q; ?/ q% ]: \
37.Health Canada requires that a product labelled "fat free" contain:- g6 Q" Z. b! x* q# _1 x+ I4 R
加拿大卫生部要求的产品标有“不含脂肪“包括:! a% V' }8 \' P; `/ I0 j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- ^# ~0 E5 t- [6 y! b& A6 H+ C, C

6 y: s# s6 @% i, O, q, M. N38.Which of the following is not a problem associated with converting recipes?7 V. w- C" T0 Y% `2 P
下列哪项是不相关联的转换配方问题?
1 Z( a0 y& o7 H0 a- ]( ?A:Unit cost 单位成本
, D/ Y/ z4 i3 \7 G8 U" z9 g
1 E" G8 I  a# G3 d) M. \8 i39.The condition or cost of an item as it is purchased from the supplier is called:* w1 \, y+ @' n+ u3 E$ E
从供应商采购的物品的品质或成本叫什么* j9 P* ^" e) e% g
A:As-purchased cost 购买的费用
  I- ~  x8 E9 @
# s) Z( u1 s8 h7 A40.The amount of stock necessary to cover operating needs between deliveries is known as:
  r$ Z5 O) T) J4 W5 E  s在新货到来之前用于日常所求的必要库存量叫什么
6 W3 @8 R' z7 R% F; r$ K- OA:Parstock 基本日常最低库存4 o2 A' \/ q' }2 e$ E. H/ m* k( E2 t
* Y* T, |/ f' f: b" o/ i. f
41.Which of the following abbreviations is used to describe the proper rotation of stock?* \1 C1 j( S+ [
下面那个缩写是用来表明正常库存流程?. B6 E: N$ |* [! `1 H9 n( x
A:FIFO=FIRST IN FIRST OUT 先进先出% d& ~3 ]$ B8 a' k
" W7 x7 T  K( C
42.Which of the following knives is used to turn vegetables?2 o$ g8 A0 E- q
下面的那把刀是用来打开蔬菜吗?2 X2 e0 l- D1 k) D' F1 S" l/ s
A:Bird's beak knife   鸟嘴刀/ D) b  X: Y0 A7 Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 [1 B# I- U( Y# B# Z" S3 l4 l$ P6 k  [1 x
43.What is an instant-read thermometer best used for?
) G5 Q. ~  ?$ w9 T1 ]2 P即时读温度计最好用于那方面?
, `0 f+ e) ~6 \$ \# e! q- hA:Checking the internal temperature of a roast 检查被考物品的内部温度6 j2 S" l9 o7 b- _* J$ l3 l$ a& l

/ B2 D' I1 b5 l' j7 [+ Y3 E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 W2 Q  `9 o; t& K  S. O( H下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ }2 S  S/ q: `7 x' i. {A:Cast iron 铸铁' A* R' @) U, l. @6 @& |

! ?; T0 P+ o+ p0 a6 F- Q, [; G' D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% M% p% I0 o1 I5 x
哪件装备下面有一个可移动的碗和一个S形叶片?7 @! g. D3 ?2 H- G' w& t7 K
A:Food processor 食品加工机
/ a9 Y5 l7 G" h8 Xhttp://www.google.com.hk/search? ... iw=1263&bih=572
+ W, P1 w: s( s4 {# e* p+ G
" _! M7 Z4 n6 e" A1 s; @, d46.Which of the following is not a rule for knife safety?. r9 L) E( Q* `5 m0 E
下列哪项不是用刀的安全规则?
9 V0 a5 L) e+ W' Q+ L' {- dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 I5 n: ~" }& P. T' Y
5 C" \! P! j% e! `/ e1 F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  r0 U- g6 S% z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: ?9 h1 m  C3 T$ U# F5 ~) wA:RondellES ' t/ L0 @. G/ b! [3 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: J; y$ F6 A; r( Q4 U" g6 k3 P/ B; f$ }
48.Which of the following is a diced cut used to garnish soups?' ?9 Q, T( c; k) t1 B: G# N) E
下列哪项是切成小方块用于汤的装饰?! q+ Q: E) z4 w
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 I4 q2 Z% ~0 ?7 g; z% S7 M! [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, D+ m( P9 I& T* \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!!——
5 ~$ M% {1 i" y( s& H8 u) JA:Gaufrette 3 |3 l4 ]+ ~7 n' p0 r8 B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  P/ n" S: m& O6 i6 |- U% h4 n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. w8 g+ K- t; B; B% g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" N, Y2 X3 K, C7 y

- m3 D7 q' `& Y8 ?4 D: r' i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, c: I+ _9 Y4 k8 k% k
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)6 W8 k2 b7 B* u$ t
A:Cilantro 胡荽叶 香菜
" O. A+ q* f9 p. @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 u8 D4 [- b$ e& t# K' W) l% q; @  Y- j+ p$ Y1 J
60.Allspice is made from:
2 J5 |7 T$ N4 d 多香果,  多香果香料是什么
3 Y, R, d& }7 w. v. F: Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ U; L! W0 V- n( eA:A dried berry 干浆果
3 n$ f: P0 @: C% j% @, `) i- l8 `% x0 F4 c% c! c
61.Which of the following are used to make a sachet d'épices?
* R* w4 P4 S" p7 Q下列哪些是用来做香包德épices?
% ^' a) F: S: `8 l) ~4 C1 a- @/ m! yhttp://www.sachetcatering.com/
0 O: o7 ^9 z, H6 Q# l( b) ?# JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( q- Z3 s2 w& u2 i9 }0 r* L

7 C6 g) w6 e" _- J5 D. R# G( X! t62.Which of the following condiments are not soy based?3 l( ~: l/ E; M
下列哪项不是酱油调味品的?9 a# T: D) e' `0 M$ n, Z. W+ P9 g
A:Wasabi 日本辣根
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0 J1 D3 ~: V+ s# K3 X. a$ a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- P5 V& ~/ H' g. V
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:+ i+ S: W: B" ]0 Q( g, {* @
A:Pasteurization  巴氏杀菌" c9 n" U% P6 ^
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 }. \8 k# T0 [) J. @& |# r- E7 D
下列哪个步骤是不是正确的蛋清搅打程序?' z6 W8 a6 w! [1 L
A:Allow to rest before use. 允许休息后方可使用。
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! Z( Q5 n# l1 n; @  ?65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 k2 D4 g2 [& r+ |1 HA:56g and 63g 56克和63克- i) ]' r" e1 |+ T
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66.Evaporated milk is a concentrated milk that is produced by removing4 B, S3 A4 {5 r% e: y# G
炼乳是一种浓缩牛奶 是去除什么做的1 f4 \- E2 u' B
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
" c& j7 o/ K. l7 X0 I8 {! @& p一种烹饪方法,通过转移液体或气体是:4 B) X8 i" u* k) z: M4 |" {
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
; V* Y, @4 B3 ^4 J3 LA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: L4 ]4 \2 u, h* N
A:Braising 烤' B7 q  V; W' H! B# W

2 [1 T7 z/ \' V0 t/ v0 X* O0 \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:
7 w( y5 q8 O, D4 D9 O8 _1 T4 nA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
" A1 z% w! |0 PA:Fumet 原汁: `1 F$ _5 T* Z0 P; L& b, u, t

* U5 q/ s2 T: ]( }/ C, r72.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
' F& f3 n( r% SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# e1 E' N+ z- R+ s

  h' Z6 {( Y% N  {9 p73.Which of the following is a principle not used in stock making?% A; d8 q8 V, _/ q+ w# ~$ A- l
下列哪一项不是用于制造高汤(低汤)的原则?
5 K# g% f: B% i& R. b, S2 ^  RA:Start the stock in hot water.开始在热水中操作
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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( k4 o# b: B. g$ A
A:Remouillage 法语熬汤& P1 I/ w/ T& I* R8 I
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