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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* G; |- ~  d* U; Z2 l

& e* m7 B0 g  t, t  `; z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。
  D) U: m  }7 Y% c, E% R& _  I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
; E4 |; P& Y# m, C1 d, t: N1.Which of the following methods should be used to determine doneness in a New York steak?0 _: {7 \: Y7 ^/ u3 X0 J9 E- t4 r$ D9 N
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)
: E( z) S, {- F2 ^+ |A: pressure touch. 压力触摸3 ^0 @* Z0 t  R) O
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 ?6 n1 s* x0 S: Y. H3 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
5 c0 S, l: [- v& M8 J- n8 I- U$ GA: acid  食用酸* U0 d9 L2 a1 x3 `3 V( {" }; B
3.Vegetables are major sources of which of the following nutrients?
' L1 {. i6 q: Z% t" a蔬菜中包含的主要营养有哪些9 ?" F" b5 E7 U
A:vitamins and minerals. 维生素和矿物质。
0 U, s7 c+ m! h0 ]; x' a! ~4.Cauliflower is commonly served with0 f9 {8 L7 v% b
花椰菜(菜花)最常见和那种酱汁搭配& `1 L; X  r' g) V- Y
A:Mornay sauce. 奶油蛋黄沙司
9 I5 s9 f& n; m- C5.Which combinations of products are found in pie dough?6 z, d4 X! z7 r. ^$ {- P( w
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
0 `& Y# _6 d! {, u2 H8 L. [9 fA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  z! B8 y7 D6 u% [3 p0 p# |; Z/ _
6The French term for mussels is 法国语青口(海红)叫什么
' a7 a( f, f) L. h# }; MA:moules.法语青口,海红
1 A( x; A1 ~* P) y5 o/ g, v; L# {. }7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 |# N5 H: x; ^  {0 JA:faintly fishy. 稍微有点似鱼味
0 C& v( n/ R0 i% Y! p1 u; G8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! r, I6 _; b" Q4 M4 Y2 H" h, ^" Z
A:2 days. 2天
$ U* J; _5 M* j4 m  |8 p* c, M9.What are the principle ingredients in ratatouille?
5 E+ f6 e1 b7 V炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' X8 p  h4 v) M4 u/ m! q  R. b
A:Zucchini, eggplant, green peppers, onions and tomatoes8 u8 c) B# j8 a" R
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) d" k$ e& T0 S: e10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, j! q9 Q. K) E* H% c& ?& a, B. yA:cook food in quantities that will be used up within 20 to 30 minutes.. Z" V. l  o6 v% Q
大批量烹煮食物要在20到30分钟内
! M8 [9 E, T; |2 b( D& m11.What person has the authority to issue a Health Permit?
8 r7 k/ N% i1 S. X$ R8 L谁有资格颁发健康证(卫生证)。1 p# E7 Z3 _; W" g- o  ~
A:Medical Health Officer.7 V, c6 C6 @6 \; z5 q% E5 t
医疗卫生官员。7 t& H5 B2 p' H* t9 F
12.For what period of time is the health permit valid?0 j$ e' w/ _( A& j1 y5 S. d
健康证的有效时间是多久?
/ @" ^! e3 [* P! d* qA:12 months.12个月/ X4 p; G8 |" K- ^
13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 O- ?* B$ x% J- ~: o
在食物和饮料准备区,通风系统换气的标准时什么, \" @$ i1 g3 z$ r' {- H3 S
A:08 times each hour. 每小时8次
: U" r8 Y# u: v, J! Y9 j14。The minimum temperature for manual dishwashing in the wash sink is
  q' Z! x+ S/ D手工洗碗,洗碗池的水温最低多少度?
! ]" B# b1 J) j7 ]A:110 degrees F (43 degrees C). 43度" V5 W1 H2 ?, `3 i1 L4 M+ l2 P, u
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ Y/ o% n9 L' T9 g) w6 X
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; l2 _- g: u4 a* M! Z
A:180 degrees F (82 degrees C).  82度% f" T% k* U! V9 S8 f
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; k8 x- B& ?* B/ O. E* h3 K用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- U* D. Z4 R( E
A:en papillote.  法语自己理解2 u/ b* o0 r1 i
17。Wing or Club is considered a9 y+ A6 ^, O9 j0 c4 J) N9 P
翼和CLUB 被看做是一种...
, r) \( _" G5 i+ Z' _9 eA:Bone- In Cut     带骨切! [* c/ f! E' d5 D
18。New York is considered a   纽约牛扒被看做是一种
1 f7 t- U/ ]* S+ |1 k. Q( QA:Boneless Cut     无骨切% n* {2 i1 L! a
19.In general, a court bouillon for freshwater fish will contain* Q% l" r* z& N- x. `0 o' t" `
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
9 x5 V% [5 F" ^9 V1 E8 PA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. i' N+ L* u8 \% K" x和做海水鱼同样数量的调味料和香料
; N/ G+ S4 L5 Z  p& ~1 Q& |5 R  \20.Anise is very similar in flavor and appearance to, Z9 w8 E- h0 g1 ^' R
八角和下面的那种原料有相同的味道# F8 S; u- i) i" U2 J, Y1 ?
A:fennel  茴香' a  G+ i- ]2 g% Z  C) j" @
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ C, a7 s# j4 I5 L. S! q
下面那种原料更像大葱且有平面的叶子7 ~! K0 q- {* ~( M  f" f
A LEEKS  似蒜葱 (这边人叫京葱). A- O0 V" ]8 P  N! F% N
22.Which of the following cutting shapes refers to a small dice3 A  C3 `6 B4 Z) p" {
下面那种刀切形状指的是很小的粒(末)
( d+ M! M, M) L3 KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% {/ o% k3 v" ^/ p23.Oil is added to the water for boiling pasta in order to
3 R& Z+ K# [, m' I% d* e( `8 O向煮沸的pasta (意大利空心粉 )中加油是为了4 R* \, Q& J$ {$ p! x3 p' D
A:prevent the pasta from sticking and to minimize foaming action.: Q5 ]. ?3 w4 i9 v
防止面条黏合并降低发泡。
/ H* q: p; x# m4 H# w  n24.Which pasta dish features pine nuts and basil?
/ o5 d4 R/ o9 o! N2 s下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( [  B8 ]- D+ b; E; N
A:Pesto.一种绿色的意大利面酱
" l. s8 }8 I( W  W) C+ `6 Qhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?) w0 H( y: h3 I' O1 |! S4 z5 i
下列哪项是一个春天的蔬菜类似于菠菜?# Z4 O7 B! N- b' W* K- i8 p+ C
A:Sorrel. 酢浆草。  w& w& ?& ]% o6 v% t$ i
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:" {4 R  n4 H- o; S4 ?/ r0 I+ T6 {
哪位厨师最早带来高水准浮夸的美食
( W) a3 ~' w/ S. xAAntonin Carême 人名 安东尼·卡罗美
& V" J& h+ ?1 [7 E( U; `7 p, c9 X* Z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  d6 G% T0 a: j6 R8 y7 R+ l# s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# ]0 n( u, P+ \. UA:Cast-iron stoves         壁炉
. I- D+ i* q. X4 d6 x6 ihttp://www.usstove.com/products.php?id=6
; `/ q* ^0 n& Q; K$ O3 l5 p" \# y
28.The French term used to describe the roundsman, or swing cook, is:
& N  }, o- {, F8 ]5 b% S8 Y法国术语,用来描述roundsman,或摇摆厨师是:  b/ o7 D$ k2 ^4 }6 g7 N
A:Tournant   图尔南
2 J9 Y4 p+ x9 H' [& K
! r! q* `( r$ ]  q29.Another term for the wine steward is:
- Q, r- u( h/ {葡萄酒侍酒师的另一个术语是:
) g+ W5 K# c0 kA: Sommelier 侍酒师
8 Y) j" b+ W2 ^) R) e4 p0 j9 Y+ M. I4 V2 }' }
30.Molds, yeasts and fungi are examples of a:" _5 {, I, V! }" v; S
霉菌,酵母菌和真菌是一个神马例子) Q5 \# ?- @4 u+ S5 ~# {( Y
A:Biological hazard 生物危害
! p3 F$ d3 I: ?
' q8 k! J* D2 Q0 @5 `+ ]% P& |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 L* I' w& H+ i4 f; y9 J! k/ Z8 S根据加拿大食品检验局,食品的危险温度区在多少之间:8 ?9 D- H* _! ?! S) ?0 N. V
A:40° and 140°F (4–60°C)     4-60度
' F% v: I3 A- J( Q% _0 b4 z' e& D, `1 u0 z1 W; \- a/ F! y$ I
32.All bacteria need the following for survival:; b: I5 Z1 S. b' J
所有细菌生存需要以下哪些内容:- U2 m+ G# C0 I- h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! R& Q& p- j% U, d' ]: p

% T& l' E' q# c7 P8 f33.Which of the following correctly represent critical control points in a HACCP system?. ?6 j8 g* P% ?& U. i
以下哪项正确表示了HACCP体系的关键控制点?1 p, i9 H1 {8 @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - b$ Q/ @; {9 W& E7 B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) |0 Y. U  ]% }, V$ d$ i0 G: d34.Which of the following is not an example of a carbohydrate?( W) s8 `6 M9 ]! z
下列哪一个不是碳水化合物的例子?7 s2 H. C- {4 W, o
A:Essential nutrients 必需的营养物质9 J, ]& g, p" T: r5 h
) Q2 O& u5 V% M+ I
35.The process by which a liquid fat is made solid is called:
0 D- M% m+ ~& j' {1 G液体脂肪做成固体这个过程叫什么$ B( S: L) a6 M- c* J2 h' D
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
7 ~# b; A! v0 ?' R* `下列哪项不是脂肪替代品的一个例子
4 c; [5 r+ j6 _; T/ a' WA:Acesulfame K  安赛蜜K表
( H) {5 o- e$ t2 _% e% P/ M- _/ w7 e: Y7 J: O
37.Health Canada requires that a product labelled "fat free" contain:
" f! X. j" T1 E: |* E. M加拿大卫生部要求的产品标有“不含脂肪“包括:- b6 S8 N9 W( u  g* W8 U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 [' g, J8 n% j; u! ?+ \38.Which of the following is not a problem associated with converting recipes?* P6 [) q- v& k* x; p4 z! R
下列哪项是不相关联的转换配方问题?* P1 b3 I/ `* l" f( Y5 V! y& g
A:Unit cost 单位成本
! W6 b: o) N" p# O7 m9 }: l% Y) j8 Q  B3 A3 Z6 E; W) m0 x
39.The condition or cost of an item as it is purchased from the supplier is called:
1 g3 S4 D/ w' n) u) S) ?从供应商采购的物品的品质或成本叫什么
; q0 A& f+ t. L: C; D# dA:As-purchased cost 购买的费用6 `' }/ }  I# A/ X; b, ~

: |; k) r3 o/ L2 q1 d40.The amount of stock necessary to cover operating needs between deliveries is known as:" i6 `2 s; H$ B* r1 Q$ D0 F
在新货到来之前用于日常所求的必要库存量叫什么
* r! d3 F1 g" B9 q( \A:Parstock 基本日常最低库存* O. \2 N; C3 E# w1 H2 w' e0 x

0 r* n+ A* Y! X1 W' `41.Which of the following abbreviations is used to describe the proper rotation of stock?; x2 U* e- n" Q; l0 q7 X
下面那个缩写是用来表明正常库存流程?
) x' ?4 a: D( X" K. u  ~" aA:FIFO=FIRST IN FIRST OUT 先进先出
% u% S3 J! ^5 t: }8 f! K7 _7 {5 A5 m" Y. I6 [7 z5 C5 U
42.Which of the following knives is used to turn vegetables?
2 D& [' U6 V" H" r8 K下面的那把刀是用来打开蔬菜吗?
! l7 v0 O  U! S1 v- j- Q: D# C" QA:Bird's beak knife   鸟嘴刀
. ?* n$ k8 _% P/ ]- v) ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 O4 F3 J% o7 c8 T
9 Q- J  |4 X% z
43.What is an instant-read thermometer best used for?: y; u0 C7 I9 }! b
即时读温度计最好用于那方面?3 b+ c; e7 }* j6 h6 {! z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) j; h$ o4 I: M6 A: O* d3 n  }, B7 i# I. G! L* Z1 q( F
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ t1 W! D8 J5 a3 w8 I0 ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. k. M( J# m2 jA:Cast iron 铸铁3 w9 h9 W3 a0 N, j4 t' \/ i6 j
# E: J1 `3 L3 }! P5 o0 g& @
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  N: Y! b7 N! R* T哪件装备下面有一个可移动的碗和一个S形叶片?, k5 v8 b) C/ [4 ^! }* r. k
A:Food processor 食品加工机
5 }1 q9 H- P" n3 F: x* c/ Y8 {http://www.google.com.hk/search? ... iw=1263&bih=572
2 u$ H1 T% o/ ~1 ^0 l. z/ n& }- Z8 y( n% d, P9 @
46.Which of the following is not a rule for knife safety?. E- G6 _, Q7 z+ D7 r
下列哪项不是用刀的安全规则?
  R; F% Z  r! ^* @; eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# F5 M; m7 ]* x  A8 w
8 H, U( p  d6 T7 ^7 i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" E5 Y2 x* `: S  b; ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ t$ G# N: m: _& r6 ^
A:RondellES
4 Z9 ]: X7 e3 ~- Q/ Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 D( Y. f4 Z6 B6 ^) F# [
* C7 T8 H; D; h
48.Which of the following is a diced cut used to garnish soups?1 N1 X% `! l* D, B* ?; w
下列哪项是切成小方块用于汤的装饰?7 B* H' L% V* r7 H5 o
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! d5 e! D. R! c5 B+ t' M/ j, L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 Y6 q' E. C" F. F; h
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!!——
3 N4 V5 ^. h* g& PA:Gaufrette , e! e; U. `# b) t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  `" x0 }: Y/ N4 F6 Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& _+ a4 g7 ?1 I- }7 T6 q! S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 H1 u# l4 Z- D1 A8 m
' Y8 G# |9 l3 T# P) w4 I% o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, @* [2 l' Y& V9 m' l3 j3 I  Z
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)
# a0 y0 @/ s0 @5 N' AA:Cilantro 胡荽叶 香菜9 P& B4 u' v; P6 T: w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 c. \* N9 ]0 c, J; s3 `- M4 U
+ r: O* Q  ~0 n- x+ U" w1 ?, t60.Allspice is made from:
# c' a' x/ V8 Y3 O' V  V 多香果,  多香果香料是什么5 K' T1 g& V2 q" x( S) O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 E. u9 p, P$ X1 K# z" eA:A dried berry 干浆果
! A" e5 R, g3 x  t% y- `
# D0 X" t. W; V% G4 A+ K2 |$ G" C$ C! C61.Which of the following are used to make a sachet d'épices?
* p: M( M% Z  Q- c: t0 {2 G下列哪些是用来做香包德épices?4 f4 ?, D& U0 f" J. P' v4 K1 e: @
http://www.sachetcatering.com/* S& X$ x. H8 M% _3 ]! D% A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 V$ Z: ^/ x$ O  q3 ?
! _3 c, `0 U/ a62.Which of the following condiments are not soy based?4 \8 C  q" Q" r5 t) `; y0 U; d
下列哪项不是酱油调味品的?/ T; o( V7 a' W: B( f
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 D; ^, F4 I  B8 l
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:0 n7 N3 p/ \3 K4 g" ]8 X- N0 L) a: z( U
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?# M  R" W6 G6 M9 s, r+ t; v
下列哪个步骤是不是正确的蛋清搅打程序?
! u% k. q9 \7 Z' e7 l) }$ p( R$ NA:Allow to rest before use. 允许休息后方可使用。2 J- J6 x/ H( U) W
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 Q+ d% B. x7 tA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
4 W; X  n; F, t: J4 c炼乳是一种浓缩牛奶 是去除什么做的
/ m* T! d1 Z# J9 {6 cA:60% of the water 60%的水
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4 `& T- _# n$ ?: @67.A method of cooking that transfers heat through a liquid or gas is:: @$ D7 x+ a- U2 M$ ]5 |
一种烹饪方法,通过转移液体或气体是:) k7 c* U" d; G. X% U1 l
A:Convection 对流$ A& o3 i1 [$ H* x8 P9 F% e

1 J+ l* G0 A0 K0 w68.The cooking of starches is known as  烹调的淀粉被称为. }: b9 @1 W. _- i0 f* \5 g) T
A:Gelatinization 糊化
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( W# j& W8 Q5 V; a$ R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( S5 D  d( }5 y1 ~6 N+ _, i% h. M. \
A:Braising 烤, {" P! }3 Y4 a

. v( T& y: O# Y4 |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:" v2 b' v! Q6 [. E- K% G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 O+ ?0 j1 z! p9 v9 B4 A* ^0 S$ c

# B/ [* B% F/ x( `% J71.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5 F* g9 ?/ U0 j# L8 d
A:Fumet 原汁
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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
( N4 y: b  L& Y( w" u6 S8 {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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' B( ]: p/ _3 Q6 _73.Which of the following is a principle not used in stock making?
/ e1 X' L  U! K4 u$ t% d0 n6 n下列哪一项不是用于制造高汤(低汤)的原则?
" [0 a- b. g: EA:Start the stock in hot water.开始在热水中操作
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8 g+ L# @. C6 \. L3 d: u( {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; }/ U4 k4 \3 h  s  `
A:Remouillage 法语熬汤0 z7 u2 W1 s" a
http://www.haibao.cn/blog/post/176242.htm
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