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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。" m1 R9 R0 e2 u+ t' _  w3 Z
& w0 A; `5 C  G) e. W0 f' n# f
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。6 M. E/ d2 w' ]2 @7 z
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 w' `8 P" y  a$ w
1.Which of the following methods should be used to determine doneness in a New York steak?
* _1 x( k3 L! O+ E8 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)
; ~& j+ G3 ?; P8 jA: pressure touch. 压力触摸9 m3 A  z" Z0 P: a1 W8 {; }. r
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( N/ m9 L5 \+ }1 n7 |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
+ D  ~0 F6 |9 |0 b2 p- i8 O6 n: r; CA: acid  食用酸. K& g1 U4 ~3 c' x" a( g! t7 _
3.Vegetables are major sources of which of the following nutrients?" l4 W  [" w/ \6 V6 L
蔬菜中包含的主要营养有哪些- E: _1 s9 P) ]
A:vitamins and minerals. 维生素和矿物质。" _; b. q& j& Q- g) D, D/ Q( H
4.Cauliflower is commonly served with
% g4 p; T+ D7 I( N4 y花椰菜(菜花)最常见和那种酱汁搭配( E6 ]) h% D  T$ }) E' o- ^! v. F% k
A:Mornay sauce. 奶油蛋黄沙司
8 O, P& Z; n1 L' t- |6 t$ z5.Which combinations of products are found in pie dough?1 ?3 N! V, T$ A
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ d. [. O; \( Z8 d! t' M
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ I# |% P0 _+ O8 _
6The French term for mussels is 法国语青口(海红)叫什么( a$ P/ }2 h) b: z- K" p
A:moules.法语青口,海红
$ j! S8 C1 l0 u7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 g+ s" z+ Z# \: b1 e
A:faintly fishy. 稍微有点似鱼味: T. d* ^5 N5 D7 e, v
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 w. X/ x. Z' B7 l! bA:2 days. 2天
# m. Q4 E4 g9 R7 _- [6 `0 c( T9.What are the principle ingredients in ratatouille?
9 k! P' @" e( T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 @: A) {" ~* n1 x. q$ yA:Zucchini, eggplant, green peppers, onions and tomatoes% N' ]: y% j2 W9 i& }0 z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- U6 g- n6 y) t, i4 P; |) {2 z9 y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ R) h, @8 W" r& s0 T0 ^+ \A:cook food in quantities that will be used up within 20 to 30 minutes.
6 Y3 `3 N1 i- x7 d% c0 f5 X大批量烹煮食物要在20到30分钟内) {  w, Z8 H$ }, T+ H
11.What person has the authority to issue a Health Permit?: X. w$ F- Y1 S) M( {9 {
谁有资格颁发健康证(卫生证)。  j) \* L1 c2 T' i7 b0 P! q# l& F! q" X
A:Medical Health Officer.! l  A: T! w! M3 I
医疗卫生官员。: F! K2 A$ V7 K- j- j
12.For what period of time is the health permit valid?% r3 u) I0 G& ^' |. p2 Z' x
健康证的有效时间是多久?
* e: o( i  p( a  L" r, FA:12 months.12个月
6 |8 a9 E: v6 Z# @; J) ]- m8 I" d13.In the area where food and drink is prepared, the ventilation system must be able to change the air( a' |; I  @4 B, C; n9 T, [: C/ h4 J
在食物和饮料准备区,通风系统换气的标准时什么4 w/ G  T. y) w
A:08 times each hour. 每小时8次" N% y3 W; G7 J' e3 v3 j0 n5 [4 e
14。The minimum temperature for manual dishwashing in the wash sink is3 Z* G0 U1 t& G0 L/ G& [
手工洗碗,洗碗池的水温最低多少度?# J- w6 b3 a3 M2 I- j0 |
A:110 degrees F (43 degrees C). 43度* [9 y' M2 C& m/ r' y& W' d; X
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 ~: O0 r$ C$ u- H+ {( i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& F, m3 w4 D' w9 b' b6 @7 D
A:180 degrees F (82 degrees C).  82度
: j% h4 c1 q3 [( |6 C( x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' l) `1 F2 C2 M, Z8 H* m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% [% s6 u* K8 S) ^& b, Y$ g
A:en papillote.  法语自己理解! h8 _) _5 J& s
17。Wing or Club is considered a
. o8 E! V$ s- p9 J" j( j翼和CLUB 被看做是一种...
. C9 h: E3 j) ^6 x( L- G2 ~A:Bone- In Cut     带骨切9 b7 B" Q5 O& W  a  V
18。New York is considered a   纽约牛扒被看做是一种
& b7 G* M" d3 p) [A:Boneless Cut     无骨切$ G$ c: w% a/ A: i2 V( ^( @
19.In general, a court bouillon for freshwater fish will contain
+ F" \+ C5 i) ]9 A( G& p. `; 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, d3 S! X" y) f8 r- S" r
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." Q  S: F. [* \2 n# t- j6 M
和做海水鱼同样数量的调味料和香料1 F2 v, p2 Q0 Q! p. e  p
20.Anise is very similar in flavor and appearance to2 y- w6 v1 V% \2 I
八角和下面的那种原料有相同的味道
% `( S2 a0 T0 N$ m1 W- _7 oA:fennel  茴香
1 K6 w) Q7 Z+ k3 ^" Q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" ^! S/ B& W* p% i& L$ O
下面那种原料更像大葱且有平面的叶子! `3 p4 B3 C( s' Y, t
A LEEKS  似蒜葱 (这边人叫京葱)
7 x2 u3 F/ W# k2 f* O3 V22.Which of the following cutting shapes refers to a small dice
9 C$ c) ~- H; y# E! ?下面那种刀切形状指的是很小的粒(末); Q. [" s2 Z: V  V8 N
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* R+ h- e# X& ~  l. p' C
23.Oil is added to the water for boiling pasta in order to
7 n$ n* ~7 A/ Z# ^' R! R5 J, \向煮沸的pasta (意大利空心粉 )中加油是为了
/ j; t4 q: P% C/ W5 EA:prevent the pasta from sticking and to minimize foaming action.
& d" K8 S* j2 |, t( v! X  @, u% O防止面条黏合并降低发泡。% U; d& K' r' j& E
24.Which pasta dish features pine nuts and basil?- O( s- A" {4 |- a
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; E" s% p. J8 v$ G! w" c+ xA:Pesto.一种绿色的意大利面酱 # c% G( ?4 b" n% W, r, Y3 d
http://www.tianya.cn/techforum/content/96/563836.shtml
+ V, q+ {1 [! d& b+ V
( r( _9 v0 a% Y  f0 K25.Which of the following is a spring vegetable similar to spinach?- i+ F* `+ Y, }6 K2 S  {6 q
下列哪项是一个春天的蔬菜类似于菠菜?& S( B, [1 J4 v% r3 e" G% V7 ^
A:Sorrel. 酢浆草。
1 ~, z. }6 ^3 C2 [% D7 jhttp://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
理袁律师事务所
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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:$ k6 [1 e1 x: a# O. U
哪位厨师最早带来高水准浮夸的美食  f# i1 ^& G: S& X! D
AAntonin Carême 人名 安东尼·卡罗美  @. ]$ D3 O! k  h4 i! Q: w

+ P0 g0 |9 p4 W; N3 U* S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% J, k3 {2 y4 W) \- `1 E9 h& F
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 F. C6 L: ^3 H1 y$ B' c, [8 @, V4 q
A:Cast-iron stoves         壁炉3 I: l, Y; p* h( z8 Z+ [" X
http://www.usstove.com/products.php?id=6* A! N* m+ |! C

! _  Q+ R( t' J2 L  E4 i28.The French term used to describe the roundsman, or swing cook, is:
0 w. v0 s8 n5 l: p. V# M法国术语,用来描述roundsman,或摇摆厨师是:; c  v1 ^2 e; z/ [: Q9 n
A:Tournant   图尔南( e3 l& N- q# m# `6 s5 i

1 b4 c! T6 _3 u29.Another term for the wine steward is:
) C, d( \- m% e, D1 h, Z3 Q葡萄酒侍酒师的另一个术语是:
5 C7 {, z# ^  JA: Sommelier 侍酒师5 Q4 e2 W9 ^# e6 n

% ^0 ~3 M. g6 C; I; ^. L) t/ W30.Molds, yeasts and fungi are examples of a:& K/ F' E$ _: Q) a. f0 S6 v4 O
霉菌,酵母菌和真菌是一个神马例子
! Y& `  ]5 G) N/ t+ C3 K5 OA:Biological hazard 生物危害, W* `+ _2 Z' i: {* p6 N

+ w* _* F! P% ]- l- F7 @. P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. q+ C/ U* I$ a- V. b2 {5 Z/ S/ g
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ p3 A4 \7 |1 GA:40° and 140°F (4–60°C)     4-60度: V2 x* o: a9 D- ^: h. {5 Q% P
3 L4 T0 [/ k7 R8 M
32.All bacteria need the following for survival:: _+ g% a' u+ {, V
所有细菌生存需要以下哪些内容:: n  x3 w; u. A) {" D
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% j+ Q- ~/ t, j: H' M3 |8 f; c3 h

9 N; [  [; f8 m) `  L33.Which of the following correctly represent critical control points in a HACCP system?2 u& c1 I  L( u
以下哪项正确表示了HACCP体系的关键控制点?3 y7 c/ D9 p, t4 s+ V3 p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 }4 o& z! N! A( H食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- P" u. J& Q7 A/ D
# x& ~- {' t  T& U( j" h2 R34.Which of the following is not an example of a carbohydrate?
6 H* p; P6 e4 O# ]' S/ c9 b+ }) |2 v2 |下列哪一个不是碳水化合物的例子?8 b( R6 T9 e- E
A:Essential nutrients 必需的营养物质
/ D0 U  F$ `/ _7 ?# x* U
: P: O8 K1 q6 o' S9 _  g1 m35.The process by which a liquid fat is made solid is called:
1 }/ Z4 G, _- Q: l液体脂肪做成固体这个过程叫什么% T1 [2 {1 B$ H8 c' _
A:Hydrogenation  氢化  w# ~& E  O0 C& h! S

4 y$ j; J" s+ W. R; `36.Which of the following is not an example of a fat substitute?
4 H  h6 l# @9 g/ g下列哪项不是脂肪替代品的一个例子
2 t; _! S+ G7 I; ~* jA:Acesulfame K  安赛蜜K表
% a8 y& p1 Y4 @# z/ p5 T' W  A% D$ Q$ g8 Q3 S8 s4 }9 M
37.Health Canada requires that a product labelled "fat free" contain:9 q% \1 x9 k" M1 ^7 f
加拿大卫生部要求的产品标有“不含脂肪“包括:
( ]! J  q' {" X" ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 e0 H" E! l) K6 A8 E- L
% d  O5 S$ o& V6 l
38.Which of the following is not a problem associated with converting recipes?& Y0 `/ o$ Z7 K* r2 n
下列哪项是不相关联的转换配方问题?
9 r6 P, k2 l: z' z+ KA:Unit cost 单位成本
" |) D6 X+ e& s
- C9 [; j- B7 j( Q: J# l5 V$ C- T39.The condition or cost of an item as it is purchased from the supplier is called:
  z7 n- {! }! ~* y2 B+ ]' T从供应商采购的物品的品质或成本叫什么: d1 }' b; v# d4 J8 Z9 h& H3 L1 i
A:As-purchased cost 购买的费用
: T% e) F$ t+ |" ~& g5 k
! c* e7 `4 O' }2 g40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ B7 |. p8 D% d% j! H在新货到来之前用于日常所求的必要库存量叫什么
0 J. @  ]3 ~, C8 J: q8 z! V, OA:Parstock 基本日常最低库存' F: F% ?0 y* A8 w
* L8 U: K6 {; s. [8 M& U
41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ m7 l6 U) Q7 G下面那个缩写是用来表明正常库存流程?
+ M+ i5 o3 O/ r. _7 @  gA:FIFO=FIRST IN FIRST OUT 先进先出
6 `% C+ O/ C+ f1 t, o$ M/ i
4 z! a0 v9 T4 u42.Which of the following knives is used to turn vegetables?4 \5 _6 r# h, P
下面的那把刀是用来打开蔬菜吗?
( c  r6 p- y7 uA:Bird's beak knife   鸟嘴刀
. s( H5 b, k9 _8 H: Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
' Q3 o5 A- W: |" v% k5 p. Z, u/ B( y9 i$ W
43.What is an instant-read thermometer best used for?8 t2 I5 O/ n3 m$ V8 r# p$ N" r3 Q
即时读温度计最好用于那方面?
' d: Z; @% z) r/ \/ F: S) \2 J5 p; @A:Checking the internal temperature of a roast 检查被考物品的内部温度2 _: |( q- N3 q, q7 S  N4 G- r8 T3 B

* A0 g( g9 f9 z1 T6 Y% L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ k5 H  V! q1 ]2 F  `
下列哪些金属材料受热均匀,通常用在铁板而且非常重& I9 N- D# r/ [
A:Cast iron 铸铁# I1 o9 {0 Z. J/ u* Y
! D5 o$ }/ S3 y: W$ J$ q. v3 M8 r
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 T% U& R2 Y5 u3 [- `0 z$ E
哪件装备下面有一个可移动的碗和一个S形叶片?
; q) ?# v8 P6 F$ T! E! p$ lA:Food processor 食品加工机
* P& l1 v! W: d$ [. g% _* {http://www.google.com.hk/search? ... iw=1263&bih=572* E# l5 V+ `' f

; W0 }  r% ^( W  n46.Which of the following is not a rule for knife safety?
9 Y6 c* m; P6 V下列哪项不是用刀的安全规则?6 a; b1 O+ q; k' O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 G1 ~& g+ |, Z6 a* K  ]) {4 i5 b, h$ v5 w0 F" A8 b! X, o
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! h6 Q- }+ A& n: r( ^1 \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ \+ ~4 k$ T& K8 H+ G2 t' ]A:RondellES # S3 o7 x. R+ Z# L8 F" _/ m9 [  f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' w. |9 _( s& h& i% ]9 ~/ L
# K* H' l  }% f- M) T7 F9 t, A
48.Which of the following is a diced cut used to garnish soups?$ `7 r% w. _0 J) n! g" n% t
下列哪项是切成小方块用于汤的装饰?* K' ]( y, S) b# Q- Z( @
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ z" {7 P( q) c" L" M! Y# l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ m0 R) [8 m% S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!!——6 S2 E! L+ M+ o. u
A:Gaufrette
+ ^# ?0 r3 E2 |6 f2 y) ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; v: t" P' M. Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 x/ ]+ s6 }4 P  W! k0 U1 {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  ~# v7 |$ G5 M/ o
: z) C1 }% l8 T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" W- j3 `8 x- l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)
+ H% o' `2 k8 _5 N7 P8 A# HA:Cilantro 胡荽叶 香菜
" O5 E1 R8 t4 Z2 W7 {( x9 ]' B# {/ Y8 j  mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% o! b3 P) i, g5 C/ J2 l0 N% C9 f2 W7 T8 E# n
60.Allspice is made from:
7 m" N  p1 K7 U# }! U" E+ S 多香果,  多香果香料是什么
  @/ K2 L" m8 L: v3 p6 hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) g4 q9 q) s* p6 V' ?; {% AA:A dried berry 干浆果! c, k  b5 m2 c( k6 T# y
1 u' X3 Y" O5 v7 n
61.Which of the following are used to make a sachet d'épices?
4 ~3 v/ N% ]( K* f" x下列哪些是用来做香包德épices?7 s9 J2 C2 I$ Y6 e0 Y. `2 t, E
http://www.sachetcatering.com/
/ v, W, g/ W0 U+ _( e0 e7 UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 S& i1 K4 O2 \. r' c# U" f* V! Z3 L2 o' T3 R2 b
62.Which of the following condiments are not soy based?
/ d" B! c( d8 V  U2 b7 ]+ v9 E下列哪项不是酱油调味品的?3 o: @, A: A& \  f
A:Wasabi 日本辣根9 c5 ^# r8 H9 e- U( d; S
5 H' j5 D7 e. g( I6 p( W
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  u/ P$ `2 n) C( K5 I& f
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:( U9 _1 k8 X; b: P& ]* x
A:Pasteurization  巴氏杀菌
7 {' |+ f5 r' w$ s" [, f3 d# i
/ E$ c# o' P" j! k/ Z' G0 Q64.Which of the following steps is not the correct procedure for whipping egg whites?
4 h/ M* e- g. i  s+ p' B; }下列哪个步骤是不是正确的蛋清搅打程序?
: F, g2 U% k. IA:Allow to rest before use. 允许休息后方可使用。/ y5 i+ D. H# {7 k" J% B. P) o1 O

, G% Y; a7 G: \; n8 x65.The weight of a large egg is between:一个大鸡蛋重量介于:! b. ~2 d  i. N- e
A:56g and 63g 56克和63克
# |; @# E" F; {
1 s4 e; [3 {0 M4 E) S: K% I66.Evaporated milk is a concentrated milk that is produced by removing- h. p  _' B+ G2 ]
炼乳是一种浓缩牛奶 是去除什么做的
+ K. n1 K5 E0 @( F$ Q2 S2 sA:60% of the water 60%的水& F9 ~. F7 [- ?
- j- M0 {5 t' ^) Y1 j
67.A method of cooking that transfers heat through a liquid or gas is:
1 q6 T6 i5 Z) j1 F& I3 p6 }" D2 p3 k7 i4 ^一种烹饪方法,通过转移液体或气体是:4 e& m( Z- T& V4 r" N( i
A:Convection 对流1 E) e7 J( I1 ?9 E3 g# a7 u' {/ o

; H. g+ z: d* D# m0 U: W68.The cooking of starches is known as  烹调的淀粉被称为; n8 I& \2 G2 @
A:Gelatinization 糊化+ o2 h7 L3 N: @# G

2 p6 S# o% K/ I% I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) l! B$ R2 W9 T9 V- BA:Braising 烤
: L7 m9 Z6 E4 F
0 \# m5 L; _% c% Y! {. `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 }1 z: P0 u) H: S7 o! u1 w' FA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# i, p2 x- t) m! M% Q
# o* P: i) M) l2 X
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) V' b) s+ L9 O! B3 x
A:Fumet 原汁6 Q3 }3 L, ^4 h% N0 i& N- ~+ L
$ [9 b, D  c/ s! \* A, ~
72.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
* u) y' h1 f: K3 y# V+ HA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# Y* p" I; J1 j4 P1 }  v: {: i( {% b, J+ j1 A  u, D6 h
73.Which of the following is a principle not used in stock making?! y3 j& K6 P/ S( a& B
下列哪一项不是用于制造高汤(低汤)的原则?- Z/ l/ v" w5 B8 ?
A:Start the stock in hot water.开始在热水中操作
9 E5 q. ~! r$ @' U: B+ K9 p! [" N" }# b& ^6 }- z& M  `7 r
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- H# Z" {$ i# U  D, T0 {5 J4 J
A:Remouillage 法语熬汤
3 n# @3 L8 W1 y" xhttp://www.haibao.cn/blog/post/176242.htm
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