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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。! r: U3 ^! D; T0 t  o4 p  A

/ ~* g: @- V  M! G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。
8 }$ k+ x# l9 C! r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
$ d! b. f% _: t# i4 i3 c1.Which of the following methods should be used to determine doneness in a New York steak?: s  F- o6 I' }' Q: |, h, ?& o8 {
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)
, I7 U; x- O0 Z1 W# d* KA: pressure touch. 压力触摸
# R6 w8 X* A) x+ \  K2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 K7 A2 u/ k8 J& O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
! F* L3 p6 Z6 G4 i) JA: acid  食用酸
+ V- p% h2 ?0 ]$ E% h3.Vegetables are major sources of which of the following nutrients?
  v9 E" j( `2 _* H蔬菜中包含的主要营养有哪些! o3 I$ g$ c8 v
A:vitamins and minerals. 维生素和矿物质。
9 P0 G5 j; I) ?" c4.Cauliflower is commonly served with
: a) `1 \4 v1 I' F4 R+ p* @% x花椰菜(菜花)最常见和那种酱汁搭配
8 a, p- e6 h. u: U& k  j  A1 K& XA:Mornay sauce. 奶油蛋黄沙司% R' \9 M$ z) Q7 j0 P. F! F% ^
5.Which combinations of products are found in pie dough?
$ [- s5 L! l) T& Z下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)1 _5 R( e- n1 r4 N8 A+ N
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 i8 q% `$ g; G0 E
6The French term for mussels is 法国语青口(海红)叫什么
# q& s' g- d: rA:moules.法语青口,海红' Y. `) Z2 V: r& l9 H/ x
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: \* l! N9 ]- n6 Q5 M9 I) e' [" BA:faintly fishy. 稍微有点似鱼味5 \! Z/ f6 |: O- Q& a9 Y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 T! U( e! H9 B' jA:2 days. 2天
) D$ H# F& k: c" N% f6 |$ K' R9.What are the principle ingredients in ratatouille?
$ f% U: m# |5 o6 O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 y$ ~8 k' s" E; n( q5 x9 {A:Zucchini, eggplant, green peppers, onions and tomatoes6 m* r8 \  ^# n( h
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" f/ J, N* F& V1 a* b! z$ H$ m. A4 i3 V10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 G: g9 V; g$ r9 r. s* p
A:cook food in quantities that will be used up within 20 to 30 minutes.# |, C! [* t$ s8 ]( _6 J  r
大批量烹煮食物要在20到30分钟内
  J# l5 i/ b" J$ P. f, p11.What person has the authority to issue a Health Permit?
: ]0 [0 F, c) A. B/ b0 I谁有资格颁发健康证(卫生证)。' M6 f6 G2 f3 g" u+ B
A:Medical Health Officer.8 q, w1 {1 {2 s' q
医疗卫生官员。
# u# R* f( h1 e5 p' [. B12.For what period of time is the health permit valid?
8 |6 X& ^: g- x健康证的有效时间是多久?
. P0 \: t5 m3 {8 a! y* r6 [1 v( OA:12 months.12个月  J' ~( _/ g1 ]7 c0 C- t
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& R& J- j# G8 o1 N8 m
在食物和饮料准备区,通风系统换气的标准时什么
0 ]+ W2 u* b& g  h9 }) tA:08 times each hour. 每小时8次! P2 U* ^6 x7 c6 F$ G
14。The minimum temperature for manual dishwashing in the wash sink is2 A3 D+ O% t/ }/ U
手工洗碗,洗碗池的水温最低多少度?& e0 ^! q& c; q+ l* h, |
A:110 degrees F (43 degrees C). 43度
1 Q9 ^3 N$ E$ w1 P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- x/ f' W* }8 m# {  m# j* K用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 F$ b" j1 n6 D; `; n
A:180 degrees F (82 degrees C).  82度' ^! ~7 k( o$ @# |8 |- u# n# U& U
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 u. d" W0 b& [! k9 v/ `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 Y+ r# w5 @6 c) f" I( G$ [4 P
A:en papillote.  法语自己理解
& X. B" P9 I9 m9 f2 F17。Wing or Club is considered a6 V- V4 d* s! ?
翼和CLUB 被看做是一种.../ B$ l: d2 r4 M$ r# Q
A:Bone- In Cut     带骨切8 u' z3 d1 p. r
18。New York is considered a   纽约牛扒被看做是一种# f# z. v; n, M
A:Boneless Cut     无骨切4 T: f  j" R# C/ o& _% F0 C2 N
19.In general, a court bouillon for freshwater fish will contain
6 t3 |, H! Y) ~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
8 z) K8 u! a* ?& e% r# bA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; n( L9 K( G( ~; S
和做海水鱼同样数量的调味料和香料
  T: m, [4 X; \2 H4 s9 N& l0 {1 y20.Anise is very similar in flavor and appearance to
9 r7 E1 D  {# r5 m八角和下面的那种原料有相同的味道0 J1 I0 D6 H. [2 p% J: r9 A+ e7 \+ w
A:fennel  茴香
  I2 M* L- f' [  z$ R& T/ F21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" a: z, U1 v1 Z3 j4 o; @8 e& ~下面那种原料更像大葱且有平面的叶子( A! e1 E4 v4 B& W
A LEEKS  似蒜葱 (这边人叫京葱)
2 l+ @  n  i$ P, l22.Which of the following cutting shapes refers to a small dice) S+ u' ]" q1 \+ J$ a% v
下面那种刀切形状指的是很小的粒(末)
5 @7 u3 @2 n' g7 R& `! u. J1 B/ bA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 A6 R: P- \0 ?  X, r23.Oil is added to the water for boiling pasta in order to
4 G6 Y5 r8 z1 U4 d' o- s向煮沸的pasta (意大利空心粉 )中加油是为了
6 j& [4 C7 L$ n! m. @9 MA:prevent the pasta from sticking and to minimize foaming action.$ ]& `' K- N$ D! L
防止面条黏合并降低发泡。
5 N, l3 s4 i% L$ C6 M$ [: K: ~; i2 U; m24.Which pasta dish features pine nuts and basil?6 l3 C6 [: n# X7 w$ C# a* t
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 |4 H! E, p% T5 u/ ?5 N
A:Pesto.一种绿色的意大利面酱
1 |; D6 f; y7 Z  uhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?! J4 d+ f" y9 U5 ^. c5 l
下列哪项是一个春天的蔬菜类似于菠菜?
  X7 _$ X8 w8 S, B3 q0 v, v, jA:Sorrel. 酢浆草。, h$ T7 J8 x" 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:) ~. ]7 Q# c9 c) O1 y, h7 h( ^
哪位厨师最早带来高水准浮夸的美食2 Y9 t6 L* m5 S8 @  {) U
AAntonin Carême 人名 安东尼·卡罗美; B. i" i) A+ j+ _4 @9 b% y9 e& m

: G7 J- @8 Q) E/ [1 ?/ r( ?$ x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- A. [; D' S0 M0 {7 I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! u3 r9 [4 U. ~# a
A:Cast-iron stoves         壁炉
; I# a3 y6 ~; V0 K; |http://www.usstove.com/products.php?id=6
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! S/ @9 m& y% y) @28.The French term used to describe the roundsman, or swing cook, is:# w* ?0 r- Z( t0 V& F2 m; ^
法国术语,用来描述roundsman,或摇摆厨师是:' P" r. V8 b  i" h
A:Tournant   图尔南( Z% e, R+ \& q2 z2 s$ `

7 K1 C( i, ?5 Y( A9 K& r( D0 U29.Another term for the wine steward is:
. K# S3 q5 z9 A% K, p/ _+ U, Z葡萄酒侍酒师的另一个术语是:/ {" ]5 Q5 Z9 p4 J
A: Sommelier 侍酒师
9 H. f9 Q9 e6 @- K  t) s
$ h" J2 [  o) J% j" A, q# h30.Molds, yeasts and fungi are examples of a:, ~/ G! q# [9 g
霉菌,酵母菌和真菌是一个神马例子
- f$ R5 P1 Z; M. v% Q" o4 W- W" @A:Biological hazard 生物危害
9 s% y+ ?3 z; L2 _
1 p) W2 C" t& h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 G/ `1 p  s, P  A* d$ j9 P; A
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ Y4 m1 R- V+ h* I1 vA:40° and 140°F (4–60°C)     4-60度+ X- s: d" M7 V. P' k

8 H/ `( ^1 A5 \/ I$ }- ^9 W32.All bacteria need the following for survival:
3 D' r( N0 e! t5 ^  Q7 H所有细菌生存需要以下哪些内容:
& K5 h: z6 H8 [1 i  f0 X( j- P8 UA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* K( _$ @6 r1 {- k' H4 J

, _1 }, m; y* b5 w# U; d- P33.Which of the following correctly represent critical control points in a HACCP system?
# [1 L  t7 N+ c3 b1 `以下哪项正确表示了HACCP体系的关键控制点?
! I1 V% }+ W) M6 h# u( A6 nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. o2 K1 i. d2 k) g' R- {5 ~4 ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热, S+ X! ?% N/ z. f
; g( Q  k* K) c. u7 j: }
34.Which of the following is not an example of a carbohydrate?5 q" ~! _2 G  }( R6 M
下列哪一个不是碳水化合物的例子?5 h5 o, M1 c$ Z, b: G" F
A:Essential nutrients 必需的营养物质: K" e! J% o. F4 g/ d6 K
/ q5 M8 j6 j$ i
35.The process by which a liquid fat is made solid is called:6 _3 s, p: e4 _5 E1 k5 P# A
液体脂肪做成固体这个过程叫什么
4 ^  U7 ~, e; ~8 ?* F* ]A:Hydrogenation  氢化
/ k4 P' ^; g# z. @
% q6 R) b6 I% t1 U+ d36.Which of the following is not an example of a fat substitute?
$ s; ^" y* P  P/ O" Z下列哪项不是脂肪替代品的一个例子
* T/ y( q% E' E& S+ Y) tA:Acesulfame K  安赛蜜K表
) ?0 R! p8 \9 {, ?2 P7 B2 @; B& ?( F
! K* T. h6 V& _- ^37.Health Canada requires that a product labelled "fat free" contain:
; J$ X0 q2 m* f6 N加拿大卫生部要求的产品标有“不含脂肪“包括:
3 q" }3 K) |: l6 H* @$ yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. K0 h, u$ W# f% i# R
9 s) Z& P0 Z0 e8 K6 B0 T! c1 ?38.Which of the following is not a problem associated with converting recipes?
0 ?) f1 ^6 l% {- y) L8 S/ p7 j( j下列哪项是不相关联的转换配方问题?' ]- C$ p/ o: G# Q! D" C
A:Unit cost 单位成本* [& h# p, H) A# A7 B% J
  |$ R& }: ?7 o  R3 k: Q% ~4 K
39.The condition or cost of an item as it is purchased from the supplier is called:/ Q! r5 T( b1 g. r# |; c- m
从供应商采购的物品的品质或成本叫什么
* k6 G+ C+ d; o; ~! K+ I; C* bA:As-purchased cost 购买的费用3 n# N4 ?* b9 b

# `0 a8 p( i7 c3 c40.The amount of stock necessary to cover operating needs between deliveries is known as:4 [$ ^1 V& Z1 y5 ~) }
在新货到来之前用于日常所求的必要库存量叫什么7 @5 {7 Z) T3 T, }2 L- l. }
A:Parstock 基本日常最低库存
' h2 f5 K- x+ x! c# h, o* ~0 j  P: R" a" n5 ~& a
41.Which of the following abbreviations is used to describe the proper rotation of stock?& K( w- E! R2 i5 U
下面那个缩写是用来表明正常库存流程?
9 B9 @/ v! o* D4 H+ h0 C& M5 W7 qA:FIFO=FIRST IN FIRST OUT 先进先出
& `8 P+ T$ b* T* C* B; g; I2 O2 L, {: l
0 k- N- q8 V3 K* r1 a# V: J: `- N4 M4 M42.Which of the following knives is used to turn vegetables?
" v1 w9 n- a1 x下面的那把刀是用来打开蔬菜吗?# E) D# k- a0 D
A:Bird's beak knife   鸟嘴刀( }4 @$ k$ H( N. N* k! p4 r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: U9 e6 ?9 W; ]1 E7 d; S0 ?4 F$ F+ P" ?
43.What is an instant-read thermometer best used for?
! P3 }( Z# E# ]" M5 _. l; w即时读温度计最好用于那方面?
% l" f, `9 R- ~* S8 {& mA:Checking the internal temperature of a roast 检查被考物品的内部温度
$ \# |1 v9 j. k& t2 i, _- n+ j+ h6 q* E. q0 Q- v' q9 m
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- g# ^2 d% _8 l2 e下列哪些金属材料受热均匀,通常用在铁板而且非常重
. X" b0 h9 e( F$ \A:Cast iron 铸铁
/ p; C! J' i8 I3 P) H; w/ a% h9 D. z7 L* N' O
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& \$ \8 _/ r- G' m& W( Y* w+ }- [哪件装备下面有一个可移动的碗和一个S形叶片?
/ _8 x/ k" s# Q5 d, Z. e1 x. i' c9 vA:Food processor 食品加工机# T1 S. i8 M# Y
http://www.google.com.hk/search? ... iw=1263&bih=572
- \7 Q7 [+ I0 [: b; ^& u" T8 b1 Z: g+ \
46.Which of the following is not a rule for knife safety?
( B# S; l" `  t* K; x下列哪项不是用刀的安全规则?  O: A/ ~" r2 U6 K- x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: S! O6 ?6 g8 d3 S: G
& W' M1 A7 Y6 j$ ~1 f+ G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 _1 h8 g9 c: `3 E% g, x* r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 ?1 m9 ]* c4 H6 ?- s$ B; ^& ~' A
A:RondellES
' I9 x; [( o5 z2 \2 S" r4 zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) u/ r- B' I4 N
8 z* O. M& \( t* e' w* y( v
48.Which of the following is a diced cut used to garnish soups?
1 F4 t1 A! b0 t  o2 l下列哪项是切成小方块用于汤的装饰?- j& x, l2 k) s# N2 g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 R/ [% S$ v- N- S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& u4 V& k% B8 }9 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!!——
( \8 K! b, R1 k3 l* a1 BA:Gaufrette   d( t- c. u1 z# ]8 ?9 H! b* b4 g( R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, n0 Q1 Z0 Y4 I5 ~
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# G9 Q/ g" W, m( F3 k, v1 P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# X" C' I7 M' h% j) g6 r, V
* y; E( X7 g* R; j  l- }5 z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ F" ]' `# G2 {( X8 B+ {) c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)
" K( o7 V0 q7 v* z2 C8 ^A:Cilantro 胡荽叶 香菜
% a5 \0 w2 h  khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
7 ?, @$ G0 F/ z* c8 F2 Z" X
" s: I. f4 Q7 V( _! W4 ?3 g' w60.Allspice is made from:9 Y3 ?  [2 n( ]' F/ @
多香果,  多香果香料是什么, G: @- D# ]" R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 C# i) U$ ?$ Y1 k2 ]
A:A dried berry 干浆果8 \8 a( ~. t2 w
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61.Which of the following are used to make a sachet d'épices?
* ?7 V! l& t# t) K" r) D7 a; e下列哪些是用来做香包德épices?, e( a2 s9 i- U& Y
http://www.sachetcatering.com/
$ |. R  p/ e4 Q" {8 wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 v- s! ^; j+ i0 y% b) t8 ~* Q% ?, U3 u+ x* {) r6 R
62.Which of the following condiments are not soy based?
2 j* C* F7 U) v3 q下列哪项不是酱油调味品的?# e' D7 n. b0 c+ v! F: h8 Y, U
A:Wasabi 日本辣根& n: j# v5 w+ F0 r3 z
8 t/ r; j2 w7 J& p2 i! G- N
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ x1 z" J2 [& `& 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:
9 S: U, X. o; u. }+ P, Q/ tA:Pasteurization  巴氏杀菌
" ?1 C) n! v5 U1 ]0 L2 i0 q4 c' q$ [' q: G) _' v5 k6 I, Y
64.Which of the following steps is not the correct procedure for whipping egg whites?
: E0 m1 n( t1 p8 r$ G3 x' W下列哪个步骤是不是正确的蛋清搅打程序?
: T' b2 |$ Z; k( t& `A:Allow to rest before use. 允许休息后方可使用。# ?7 D  Y' f  R, [: L& n

/ l9 v+ W  F; l65.The weight of a large egg is between:一个大鸡蛋重量介于:; K9 D, D  |+ B
A:56g and 63g 56克和63克3 e7 ^$ ~$ _8 Q7 i+ D; ~
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66.Evaporated milk is a concentrated milk that is produced by removing  U6 ?4 r/ C9 t& G# r; c, U1 c
炼乳是一种浓缩牛奶 是去除什么做的8 l6 Q  T6 O/ o6 |# F& e  ]2 \  r, ]
A:60% of the water 60%的水
4 S0 f# p: U) ]4 n0 h4 ~
  L3 a) ]2 K( ]% \6 s67.A method of cooking that transfers heat through a liquid or gas is:
" U0 H' m: z" M$ h( A( ~" p一种烹饪方法,通过转移液体或气体是:" s/ x" l( U" ^% ]# \2 q
A:Convection 对流: r+ p& b+ x/ i' v7 X
4 t" S5 P" x' K7 Y: j
68.The cooking of starches is known as  烹调的淀粉被称为
5 n) |& n  _# S8 [( gA:Gelatinization 糊化
/ j7 p/ y! J) D  ]( Q( e9 H3 D: k$ V* Y
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: I( k( s) Y. A$ ^. _
A:Braising 烤
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; `- a6 g6 n4 C, R70.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:
8 H0 [/ V+ V$ p5 T+ J5 K' [3 HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 _: X; u" I% t" Y6 q  L: D; \. X& c
/ ~& O5 ?8 G. M# `* w71.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: n" w% R$ T# Y6 O& u
A:Fumet 原汁
+ I5 _  l. X+ H% c1 C: o) W7 G
: R9 K$ b8 K% q' r, }' [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
) N* k- J, N$ E/ n) K- tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; i/ D" _* ?( ^- `' K, g

1 h2 F4 O% K) K  S. L) e7 s73.Which of the following is a principle not used in stock making?5 ?6 G# n  ^/ f' n- f* [
下列哪一项不是用于制造高汤(低汤)的原则?
' m" F/ ]# f& n0 JA:Start the stock in hot water.开始在热水中操作4 |9 c1 I  f, U

9 M# D2 e; q* Y2 a/ A" y74.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6 T) @5 w( h2 f9 [3 E
A:Remouillage 法语熬汤' I, Q% n# h: m- t2 f8 [- O
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