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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。8 G4 a6 k  [' l% ?

  @0 w; H: T# {( ]3 n$ A: j( [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: N. l" z5 J0 E) a4 q
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; T  v% c! o* v' X- U3 V
1.Which of the following methods should be used to determine doneness in a New York steak?
( h  g4 Y4 w# [* d* z3 ?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)
- d2 P- z! W# R( I7 bA: pressure touch. 压力触摸
0 s  G) v1 f5 V) ?! d# k4 O  D# V' t2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 p9 [0 N1 H$ x# Y, R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 G9 M( H" J) T" [' _+ l4 G
A: acid  食用酸
% _: |8 {3 \  j( a) B3 T0 @3.Vegetables are major sources of which of the following nutrients?) z7 f' f6 R. ~+ Q- m' S
蔬菜中包含的主要营养有哪些
- k& x$ V/ J6 U5 D' r' r0 ]( rA:vitamins and minerals. 维生素和矿物质。
0 f  m3 K. I9 u6 y; c2 g1 l0 f& D4.Cauliflower is commonly served with
/ n& ^- ?) F% ]! I花椰菜(菜花)最常见和那种酱汁搭配9 T: `. h7 A$ {/ c
A:Mornay sauce. 奶油蛋黄沙司
! p  D+ ~- w- l9 c: S  q5.Which combinations of products are found in pie dough?& H8 O4 }; T( c# i0 J: 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??)' _6 a7 J) ]- v9 w" D
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! ~( O+ e7 U* M8 q4 S/ S, I1 w' R6The French term for mussels is 法国语青口(海红)叫什么
  Q& R+ j% K9 xA:moules.法语青口,海红
! j9 Z* U/ b" K# c3 U" M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  |7 w! U, y, M  @) O, Z# U8 G3 [. FA:faintly fishy. 稍微有点似鱼味
" z. s8 m2 ^& J' S' \8 F4 {/ U8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ f+ s0 C; `8 R: [( p/ ~6 J7 {. nA:2 days. 2天
8 M" o0 Z5 T* r: R* U5 C$ D9.What are the principle ingredients in ratatouille? 3 S8 T! J3 ]( J8 K! y& g2 \( ?1 J
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& i+ o0 `1 n2 B# h- VA:Zucchini, eggplant, green peppers, onions and tomatoes6 d) r7 x% O; [3 A- H4 R0 y. e4 v: ~
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )' B) o+ Y! I( \* w! x6 i" k
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 u2 R. ?, j+ W7 TA:cook food in quantities that will be used up within 20 to 30 minutes.
2 j# i+ G; L. j' c( e& I大批量烹煮食物要在20到30分钟内2 N; c" w- \' t, Z1 }' B8 g
11.What person has the authority to issue a Health Permit?1 ~% Z: a; ^/ D3 ]1 G, i; N* S
谁有资格颁发健康证(卫生证)。
) Y9 G0 ?* F7 d) h) h6 C* ~A:Medical Health Officer.
1 B8 Z3 d. u6 H; Q  o医疗卫生官员。% e6 u1 U  D2 U: d
12.For what period of time is the health permit valid?
$ g6 C5 y/ s' b) r3 I健康证的有效时间是多久?! ?& e0 H2 m/ O& w; q
A:12 months.12个月
  Q4 E* s3 `% j' D13.In the area where food and drink is prepared, the ventilation system must be able to change the air* u! H$ `$ `7 q1 c# x
在食物和饮料准备区,通风系统换气的标准时什么$ X# U) q/ m2 D/ T, T9 C+ f
A:08 times each hour. 每小时8次6 t; l" o+ }2 E" g" B2 t; [& q
14。The minimum temperature for manual dishwashing in the wash sink is0 a6 s$ g; a$ O8 s4 |1 j0 y
手工洗碗,洗碗池的水温最低多少度?5 y$ x4 L6 B4 A6 D4 R& U
A:110 degrees F (43 degrees C). 43度1 h+ w3 h6 v) l' C2 l3 m
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; P8 o: u2 U0 e+ W  n; r, i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 K3 v* a; p, R# n4 ^0 }9 R2 \- V2 n
A:180 degrees F (82 degrees C).  82度# |' o4 Z& i* B2 H1 M: ~9 X
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 ?6 T! O1 F4 z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 ^9 d* z# n/ Y; ]+ B! j* bA:en papillote.  法语自己理解
1 l% M4 q" ?* a% C' _3 E, f; q17。Wing or Club is considered a
, K, D" I  V' L2 |- z/ P翼和CLUB 被看做是一种...0 }5 R) A8 ^( \4 Q, k( @
A:Bone- In Cut     带骨切
8 w  u( d6 J; Y8 O* U18。New York is considered a   纽约牛扒被看做是一种( X: C' h/ U( d9 W
A:Boneless Cut     无骨切
: g  N0 F3 Z, P& Q4 T+ M1 m2 Y19.In general, a court bouillon for freshwater fish will contain
: U3 c; o/ a* H9 w: r$ B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3 d; V% n2 S; n; z( H  ?' q; _4 `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ N5 F0 s* F6 z6 i和做海水鱼同样数量的调味料和香料+ i1 B  h* v- g" W8 G, g5 S- a+ Z
20.Anise is very similar in flavor and appearance to9 f& y1 a  x& X) d
八角和下面的那种原料有相同的味道" H! I2 ~* Q- S6 C4 R
A:fennel  茴香" `+ p; P) X: X! ?
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 j9 T7 M0 H+ l3 e/ w  }$ t下面那种原料更像大葱且有平面的叶子  V( l- V4 O+ _+ s
A LEEKS  似蒜葱 (这边人叫京葱)
9 e# W' D9 \9 O: U; Z. V- h8 ^22.Which of the following cutting shapes refers to a small dice
: N1 K  @  D: y5 I1 |+ ^8 t! ^7 P8 w下面那种刀切形状指的是很小的粒(末)( A- v& ?3 m$ _) L/ G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 s* s" k0 G7 a23.Oil is added to the water for boiling pasta in order to
) x, N+ s/ g: w+ o  j9 M向煮沸的pasta (意大利空心粉 )中加油是为了. T+ [) a. K* p' I5 x' V. ~' B
A:prevent the pasta from sticking and to minimize foaming action.7 |2 L3 l4 {1 h( Z: ]5 F+ B7 [2 d
防止面条黏合并降低发泡。
& K- l) j/ r- L9 J8 `24.Which pasta dish features pine nuts and basil?' V( m8 @3 D: d! _5 N6 y
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 I% f* k& Z$ i# Z# j$ j5 t
A:Pesto.一种绿色的意大利面酱 ! f9 z- d( R# y2 f  K8 s/ _
http://www.tianya.cn/techforum/content/96/563836.shtml
3 y3 T8 c! y  |4 e' }$ s% P6 q# i
25.Which of the following is a spring vegetable similar to spinach?# ^3 S: g0 R2 \
下列哪项是一个春天的蔬菜类似于菠菜?' @0 R2 t. ~! k: q- Q7 z* i
A:Sorrel. 酢浆草。8 v: {% P& p% I8 o* S' g
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?
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:$ P9 a: W' ?4 W; U# r
哪位厨师最早带来高水准浮夸的美食
9 t7 I1 \/ D5 C$ Q) cAAntonin Carême 人名 安东尼·卡罗美' E% t9 r5 C: D) c! W) y
* X. X3 W) z3 E/ E% L
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. j: r* o5 }: t* G2 x; X7 U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 p1 G/ C7 ?+ ?
A:Cast-iron stoves         壁炉
; w9 g4 R4 Y* Chttp://www.usstove.com/products.php?id=6
6 d. `! V* B  H3 A' \
6 E7 ~: B0 v5 D/ e4 r/ z+ \28.The French term used to describe the roundsman, or swing cook, is:
: O! w' H6 m1 v) _% f- e# {法国术语,用来描述roundsman,或摇摆厨师是:$ y: R; ^, [2 D# N3 i9 O
A:Tournant   图尔南+ C9 p, Q( m5 V1 D1 k2 s
" n9 R0 b! F) m) m- _! V( r
29.Another term for the wine steward is:% j0 ?; I9 M& @- |) K  k
葡萄酒侍酒师的另一个术语是:0 I$ k# B+ G, V
A: Sommelier 侍酒师% x8 C: K/ \: W" P, S8 S8 d
6 c; m! y( Y; Y3 U
30.Molds, yeasts and fungi are examples of a:( m% ?2 m' l9 |* Z
霉菌,酵母菌和真菌是一个神马例子
% Y5 f# Y6 m. ?" O9 tA:Biological hazard 生物危害
# e8 C3 j  v0 |+ z
/ U) P( a# x% R5 l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; G7 H% i* b+ g8 _. v) j+ g根据加拿大食品检验局,食品的危险温度区在多少之间:0 O1 S" \$ \) o4 C- v( S8 l; K, g
A:40° and 140°F (4–60°C)     4-60度
2 ^4 O' O0 @4 n) L( k3 [) f: j8 N( Y* h# X* X
32.All bacteria need the following for survival:# }& k4 [0 \) B' S& Q3 p7 a$ \
所有细菌生存需要以下哪些内容:
* h$ z+ m# i, i6 m" A1 e1 qA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* F: x6 R# N" k# j# y; c
2 u2 y9 e+ Y. i8 Q33.Which of the following correctly represent critical control points in a HACCP system?
1 q! _) H0 B% H8 ~5 H7 s以下哪项正确表示了HACCP体系的关键控制点?
: g5 n2 t/ N- F2 H* ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 O" q& @2 n! c5 H5 T食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 [. @# I0 X) a* e
: u; `. }2 T6 p( y$ b2 K/ D
34.Which of the following is not an example of a carbohydrate?
( j$ p) T+ `8 e# w下列哪一个不是碳水化合物的例子?
- m3 ~. g3 P6 {) I& D7 X1 wA:Essential nutrients 必需的营养物质
7 |1 p5 k6 Z. y0 R9 U9 j4 r% O/ V, c! O
35.The process by which a liquid fat is made solid is called:
! H6 J- v2 q/ Z+ o+ g液体脂肪做成固体这个过程叫什么
: t1 W3 Q" ?  {' H' \0 i" A4 XA:Hydrogenation  氢化
3 _( z/ i: w+ y1 v+ a( C% y9 p' l3 j7 B. o7 j' d1 a0 W6 h
36.Which of the following is not an example of a fat substitute?
4 e' Y' }! T7 ], N$ f; _. n5 C4 C下列哪项不是脂肪替代品的一个例子7 l2 n7 y% K( V# }" S  K
A:Acesulfame K  安赛蜜K表* S4 V( ~. m" d9 D7 X

: Y/ ~3 F+ {" n37.Health Canada requires that a product labelled "fat free" contain:
& M) @5 ?0 j+ `) X加拿大卫生部要求的产品标有“不含脂肪“包括:( C. @$ r& H' I7 |9 s' |3 F0 J9 Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* B3 E+ ?! i5 P0 z7 ]! ]
. R' }/ c) K1 _+ L# |, f38.Which of the following is not a problem associated with converting recipes?9 k6 P% n% R$ z  ^" O7 @
下列哪项是不相关联的转换配方问题?6 H7 e6 D# k, u: E
A:Unit cost 单位成本  G! g; _3 N* z5 e8 @( r

/ j8 M0 i( a4 [$ M! B: t& T39.The condition or cost of an item as it is purchased from the supplier is called:+ ~4 j- c! k9 ~8 Z7 _9 f! d+ g/ J
从供应商采购的物品的品质或成本叫什么! @- [2 u% F! H" R
A:As-purchased cost 购买的费用
" ^8 F$ I6 w' o. s' g
' v8 M5 b* C  ~- T% X1 a40.The amount of stock necessary to cover operating needs between deliveries is known as:. J0 ^% ~$ K1 u  d  _6 @/ d
在新货到来之前用于日常所求的必要库存量叫什么& T( o: g' D. i+ [: W* s
A:Parstock 基本日常最低库存
) k, Q/ Y2 c: A* m
$ ]# R: W' D, h$ q41.Which of the following abbreviations is used to describe the proper rotation of stock?- t, z* |: Z) J4 J5 s
下面那个缩写是用来表明正常库存流程?- ]% X! L) M5 @1 o' d: f9 {
A:FIFO=FIRST IN FIRST OUT 先进先出
* H7 }" z7 {: f* }5 t5 }+ @/ t: g4 `3 J" [1 l  S
42.Which of the following knives is used to turn vegetables?
  Z( \/ g9 ]3 Q2 o9 m% b下面的那把刀是用来打开蔬菜吗?- u$ y; r- Z3 h& b) i
A:Bird's beak knife   鸟嘴刀
  R- Q6 @: {$ T( @, E+ Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. _6 o) k  E. g) Y. y8 S
& W+ D3 K% l  w+ G3 s) E) l43.What is an instant-read thermometer best used for?
/ s6 c- U3 u$ I1 n( c: Z即时读温度计最好用于那方面?* K" Y. f4 M8 Q! V! S
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 l) I& _; @9 @  T* C1 m1 A/ [

4 V) v! T1 D" c; I" R2 Z% K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. z0 s: a4 m& L7 J5 a8 A; G
下列哪些金属材料受热均匀,通常用在铁板而且非常重) i  z8 ~* D! }2 _/ q2 I8 H3 P; B
A:Cast iron 铸铁4 w& N' v3 a% x: N1 @) ]; M
4 Z9 |/ b- X  E, j% n! z$ p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 b: w) H$ W; K& P4 Z  }$ D, G
哪件装备下面有一个可移动的碗和一个S形叶片?
" r. |1 [4 f* YA:Food processor 食品加工机
) h5 E/ T4 k* ihttp://www.google.com.hk/search? ... iw=1263&bih=572
9 x4 ?; q) \. H& a2 A6 X( F2 |( a
7 v* a, M' N: X5 ?46.Which of the following is not a rule for knife safety?, H) r; r" U1 I$ n1 f, j, k
下列哪项不是用刀的安全规则?
+ u* P  h! r9 i' W# a/ _$ J, ]2 u5 @% RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' Y# v$ B% O6 y9 T

7 A" I) u( h" p2 {- [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( O+ I7 l4 Q" o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: \7 k! D/ ~+ _. K
A:RondellES ; K- _5 a& X8 v3 ]: R1 u0 l  |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  H3 U0 U9 T; E% ?) F2 t( C. Z* M7 i: |! U( c8 z3 k
48.Which of the following is a diced cut used to garnish soups?* c; V* f3 o7 T3 h0 g9 q
下列哪项是切成小方块用于汤的装饰?
5 L/ y4 U; s+ [9 b7 \- LA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 C4 l3 B& q, j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 Q0 J# p$ j$ S9 c
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!!——
7 p6 i$ w8 R' C* RA:Gaufrette
. `# P0 g1 R  v, s  \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! u2 v  w1 w+ ~+ m- T; h9 amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# G. `( i/ s7 C% Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 s1 k) Z# s$ o. i

5 F5 z7 S$ p7 ^9 g' o$ D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 t7 b! f& I! v' e- {
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)8 m1 \8 I) E" y
A:Cilantro 胡荽叶 香菜
8 s" F' K$ ~: }! h0 U1 xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; q( N0 X* R9 T$ W3 p: a3 V

, I1 o' u. z& z" ~0 D# {5 l8 g60.Allspice is made from:" v, M# r% n' ?
多香果,  多香果香料是什么9 o& ?, G3 ]- n, P9 \, r, x8 E: d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 l$ O1 J7 Q. Q* H4 P) GA:A dried berry 干浆果& d$ o- o, D1 @6 P; C# q! l

% v! x% ~! j7 ~2 Z' e61.Which of the following are used to make a sachet d'épices?
) |' D9 t, |& c* ?2 k+ ]下列哪些是用来做香包德épices?
! b+ ]( r0 U1 |% K/ Lhttp://www.sachetcatering.com/% i) m( }+ v# u' {7 K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, G: [7 R3 N% S* x& ?, |
& P( l" i0 ?- k' g62.Which of the following condiments are not soy based?3 b- r& j5 M9 E# v
下列哪项不是酱油调味品的?
/ u& w( m7 C2 JA:Wasabi 日本辣根
  ~7 N# T; D  q  q5 |- C
7 ~5 x, m( d) w; C. \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 v9 `6 G0 A/ j3 p! e  H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:
/ U& W4 R! n1 W$ _8 M) RA:Pasteurization  巴氏杀菌
  A+ W; O. |& f( y& N+ d9 T# t0 }8 `+ v
64.Which of the following steps is not the correct procedure for whipping egg whites?& `& K8 N# v0 W, ~' A7 B$ V/ v
下列哪个步骤是不是正确的蛋清搅打程序?8 l6 h- F7 I. l% Z4 @0 T/ C
A:Allow to rest before use. 允许休息后方可使用。
( E& i3 D7 H3 y, e' p* y& F5 A8 V3 S3 b3 }, }1 \# ^) w, T
65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ ~7 j. U' X& l/ A% nA:56g and 63g 56克和63克& p8 q' S. j8 e& W

' A1 M! \9 X( a. c! u( }- P66.Evaporated milk is a concentrated milk that is produced by removing
2 i7 t7 o0 @- o2 e( Y* M炼乳是一种浓缩牛奶 是去除什么做的
# {. ]! b& y! JA:60% of the water 60%的水* a2 M- g' `& _* A& R* ]

- h9 _. A; k9 N6 [67.A method of cooking that transfers heat through a liquid or gas is:7 s, R$ S" n8 r( o
一种烹饪方法,通过转移液体或气体是:' m/ B' c' i% E% Q
A:Convection 对流
! u+ f4 t' U- z5 \) Y- z2 \
$ _7 [" p3 F( e' w3 F68.The cooking of starches is known as  烹调的淀粉被称为
4 A( Q0 Q; T+ Q0 a' F( SA:Gelatinization 糊化. Z) J" e6 C) Q4 T3 j

. d% A# I- [7 Q0 F1 d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ w: C' y% U( u' F( D
A:Braising 烤$ c$ h! ?3 B+ ~: @6 c( J

- e( J2 k9 R! k! ]( p; [. H8 S70.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:% F* C9 Y# I$ d  S- e9 N& `  A
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 B' E+ H9 v1 j% M9 L. r* E0 R( B4 M0 U% {/ O& Z# m2 g! M. L
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
8 _( O" e% y- |$ v! L2 vA:Fumet 原汁9 @* B) C, U# \( n6 m

2 o$ f0 L+ M) J72.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
2 ^1 \8 e* }- s8 I1 i9 K6 Q9 K$ c& \- ?! yA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 |: Y, A; d# r& j" J. [
* i0 M, }' o- b7 A1 E73.Which of the following is a principle not used in stock making?0 m" e1 m1 a) {2 T" m5 z  v  z
下列哪一项不是用于制造高汤(低汤)的原则?
  [1 y+ }4 V4 A, W( i" lA:Start the stock in hot water.开始在热水中操作
$ q. ?% M% y! j" P4 f3 t, m- [9 c
# l- z8 z2 o0 \) a9 Y2 h$ p74.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4 ]" T5 [$ }2 L( X' j" y$ Z' F
A:Remouillage 法语熬汤9 z* ]: y7 f7 d7 F6 N
http://www.haibao.cn/blog/post/176242.htm
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