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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。
; L  \3 }6 [. C* {$ B& T! s' x+ ^$ J( m8 X8 d9 r3 ]
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。
9 N) ^: S% t- d- k' X0 G! Y1 ^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* ^- }4 D9 u5 _' p' e
1.Which of the following methods should be used to determine doneness in a New York steak?# X5 O& {2 s1 r5 p3 F
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)
* Z* ~8 W, D4 ~2 aA: pressure touch. 压力触摸
) Y- B/ \& d. z( M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 d7 Z6 i( ], ~% G6 c1 ?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( E+ [( Q# z' g. O
A: acid  食用酸
* a" @# T* z1 J3.Vegetables are major sources of which of the following nutrients?
% k& N5 l4 Q0 a/ o/ u' m2 n& e蔬菜中包含的主要营养有哪些
) c8 O+ o: ?! D8 O" M& _6 SA:vitamins and minerals. 维生素和矿物质。
3 R  P* f# x' o  v: u9 L: t4.Cauliflower is commonly served with
, u! T; Q: e# g# X花椰菜(菜花)最常见和那种酱汁搭配# C+ _7 J3 T! s
A:Mornay sauce. 奶油蛋黄沙司
; ~$ }5 v' r$ b5.Which combinations of products are found in pie dough?
+ y& S' e6 t5 Z1 F  q+ S下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)# f& p: H- i( p# q: s9 ~
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( Z* c6 [; ]: g1 ?( |% b& y
6The French term for mussels is 法国语青口(海红)叫什么& Z+ Q6 B+ _; E# \+ v( B( O0 I
A:moules.法语青口,海红1 Y: a0 l: i( X' J8 c
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 C; S, h* x6 b" {1 o! l: l
A:faintly fishy. 稍微有点似鱼味7 @! K% q! ]* ^1 }
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 l% C  f8 X$ Y5 d  z" v$ W* [A:2 days. 2天
! F: ^& `; [5 M7 y7 V5 T7 b9.What are the principle ingredients in ratatouille? " \$ w0 m% `' Z' l
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), c: a' g' u9 @$ q% e# y; |% O
A:Zucchini, eggplant, green peppers, onions and tomatoes$ t- M0 S7 F9 B5 F4 m
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 y/ {5 x5 Z! y2 M& d8 s% |10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 x6 @, i0 l2 x+ x4 LA:cook food in quantities that will be used up within 20 to 30 minutes.8 m. \6 [7 i% {( W3 K
大批量烹煮食物要在20到30分钟内. c3 e8 x# O8 c
11.What person has the authority to issue a Health Permit?
& a* g/ g0 I8 M谁有资格颁发健康证(卫生证)。9 M5 w1 p! W; m/ E1 C/ z8 T
A:Medical Health Officer.; Z/ w7 W5 _; H+ m2 D; q; D
医疗卫生官员。
  j, D5 f, w* w* X: I12.For what period of time is the health permit valid?
4 v+ D/ [, m/ L* f健康证的有效时间是多久?
: P3 E2 M, z7 M( ~% n* GA:12 months.12个月
3 c& ?1 `5 f4 t3 b# e. S13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 B% `- k4 D( V- P在食物和饮料准备区,通风系统换气的标准时什么7 h0 v2 E! }# B2 Z# N, D3 h( e
A:08 times each hour. 每小时8次
1 V0 N8 w# k& i: I4 ?* R14。The minimum temperature for manual dishwashing in the wash sink is
( [; q6 ~7 {% `3 {  Z/ J  F手工洗碗,洗碗池的水温最低多少度?
. q5 N. A6 t/ E$ x  e( NA:110 degrees F (43 degrees C). 43度: K  M+ x; J6 m  b) J. l" e' v
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" S. U; h# N; k8 n% g9 h1 b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  v% q  I2 c% i0 u
A:180 degrees F (82 degrees C).  82度5 Z0 j) _9 _( ^/ e: W6 r( p8 V
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 I, t! p! p/ M; k' [3 K. ?
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& j6 x! X0 P% a6 q3 L, |A:en papillote.  法语自己理解
+ U! F0 z5 f$ U0 S2 W9 e17。Wing or Club is considered a$ V: B& K+ h# ^- E/ c# F
翼和CLUB 被看做是一种..., r* ?" Y. z( u
A:Bone- In Cut     带骨切) @9 ]3 H( z# ?/ v+ ?6 R$ G
18。New York is considered a   纽约牛扒被看做是一种
9 j8 u* t) Z1 F8 T# aA:Boneless Cut     无骨切
" \6 ^) m6 O- ]' U0 L) F19.In general, a court bouillon for freshwater fish will contain
- ?7 D: L: \' D6 N9 t3 |  h$ L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 m$ p) m$ N! w2 X: d/ P
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! a" B& o0 X* u* z/ T1 Y7 ~
和做海水鱼同样数量的调味料和香料
& z5 n9 v0 X& ?20.Anise is very similar in flavor and appearance to2 ?" E2 Z8 h; o
八角和下面的那种原料有相同的味道6 ]# r* [" M! B; S3 Y
A:fennel  茴香
' g8 C0 f2 {- o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- L' v1 F0 c/ @2 c! y下面那种原料更像大葱且有平面的叶子
& J; G9 ~5 r0 n* S% v/ z! S5 XA LEEKS  似蒜葱 (这边人叫京葱)
: U4 a( c% q* z" F/ S) [22.Which of the following cutting shapes refers to a small dice: g! @3 j+ P0 @) }2 T! K! @
下面那种刀切形状指的是很小的粒(末)
/ c3 s! n+ h* d, ^- q( AA:Brunoise. 法语: 粒或者末,先切丝在切成粒。, C* k6 P; N3 f
23.Oil is added to the water for boiling pasta in order to
8 y9 r, ?& \- \3 {' M- C5 h9 l向煮沸的pasta (意大利空心粉 )中加油是为了
; ~8 c) k% ~4 J1 L# X2 T# ^A:prevent the pasta from sticking and to minimize foaming action.' B) z7 c& l& g" C
防止面条黏合并降低发泡。3 k  r) ]/ z, ~; o6 q: Q% g7 {0 U
24.Which pasta dish features pine nuts and basil?
) F0 }- C9 ~' S: k下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 A3 b# I3 y' W: G  Y* {. Y; m  ?" mA:Pesto.一种绿色的意大利面酱 8 W* q6 i& _( F; p
http://www.tianya.cn/techforum/content/96/563836.shtml1 `( Y5 ^7 j. {) p4 [1 {& k

- n& g% T0 l4 v( m25.Which of the following is a spring vegetable similar to spinach?3 v. T& P) T1 {  E" q/ L
下列哪项是一个春天的蔬菜类似于菠菜?8 n- {5 r3 N7 o/ s) b2 H$ o
A:Sorrel. 酢浆草。
+ c  `$ }4 R- E' Yhttp://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:
9 c  p: p6 y  {  g+ V哪位厨师最早带来高水准浮夸的美食' `: ?4 `. b- \" T
AAntonin Carême 人名 安东尼·卡罗美
% {1 _8 Z4 D' w/ u8 d0 |! y7 L" s/ K3 q8 h. T
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 z  \% @" E' n# K
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 R! X. g8 N/ q9 u" RA:Cast-iron stoves         壁炉
; W8 O1 D4 D0 \: o/ x+ nhttp://www.usstove.com/products.php?id=6
  }. P6 K& o7 _! a$ n1 e% T# E" v5 b$ x1 ^1 U9 o+ e7 {, B
28.The French term used to describe the roundsman, or swing cook, is:
/ s) i5 h9 m" H法国术语,用来描述roundsman,或摇摆厨师是:
7 ]9 }6 q; s+ L5 D8 _; t0 KA:Tournant   图尔南
% M1 F* W& ~+ r  t) T* A7 v# _
2 O  ]( F3 `/ u. t' l29.Another term for the wine steward is:( `! ]! r8 C* A7 t0 I% @# P4 N; g. R
葡萄酒侍酒师的另一个术语是:
2 l2 `+ o: z3 s2 u6 H' a7 yA: Sommelier 侍酒师9 a7 }$ F7 ~4 h' w9 }0 D

9 y2 Z* O: [6 N1 Z2 Q30.Molds, yeasts and fungi are examples of a:6 S6 u* [3 ?# t; D
霉菌,酵母菌和真菌是一个神马例子: h) o1 p+ {$ G
A:Biological hazard 生物危害% E# t, w; t# {( O

" {: N2 a6 J$ h- x$ U" f# ~4 S6 T7 _: q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% V7 |( V6 {& s3 ^
根据加拿大食品检验局,食品的危险温度区在多少之间:
! L$ }8 ]. M9 J- }! b5 x0 sA:40° and 140°F (4–60°C)     4-60度
. y. X0 n+ N8 P1 w5 b/ @
' @) t' w$ e+ o9 i4 x7 Q! U9 }32.All bacteria need the following for survival:
' f2 q8 V9 G% [  X( X. i所有细菌生存需要以下哪些内容:6 y6 r& D1 v- q7 W1 }
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 k9 p& h* t" n* A; X* {9 w
- Z! O' z  {8 P0 m) q33.Which of the following correctly represent critical control points in a HACCP system?
' Z7 q) f% Z6 {! [2 L以下哪项正确表示了HACCP体系的关键控制点?
+ u0 V! q  r# J  p- {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . Z1 H8 C9 h' q) v$ O9 X% @& _8 k9 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" ~5 j1 h0 ]; R  a# I/ L" E8 _9 G, P: f5 ]0 n: P) B
34.Which of the following is not an example of a carbohydrate?
, b! g+ I$ z; R# ^4 p) x, [, ]下列哪一个不是碳水化合物的例子?( m5 n9 |/ J7 L9 D5 _; T0 j; o8 y5 h
A:Essential nutrients 必需的营养物质, D2 f6 n7 i( D* ~' r
+ ?9 [! K5 l9 x5 P
35.The process by which a liquid fat is made solid is called:
; ]5 _, X. T! k+ C4 ^5 F  N液体脂肪做成固体这个过程叫什么! _8 }7 W7 l  G2 \5 C( @
A:Hydrogenation  氢化! u3 t  z/ E5 n& i' U$ e
+ C( k! n% E" c5 w' D) m3 N
36.Which of the following is not an example of a fat substitute?1 i4 E3 |3 f( O: v: p$ n
下列哪项不是脂肪替代品的一个例子2 B  D( d) `5 f! }2 G" r; a3 y3 U
A:Acesulfame K  安赛蜜K表6 z* m# |6 ]  k' |

- Z+ C8 ^; b4 w* ^+ _8 P2 A37.Health Canada requires that a product labelled "fat free" contain:
7 l8 Q# D. ?! e7 M; V2 F) z, \加拿大卫生部要求的产品标有“不含脂肪“包括:
& J+ y# x! k& e: B: E/ f  KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" D3 B. L5 ?( A6 \( x9 w" m% q8 n( M5 I. J4 J, M1 ]% F6 S: s
38.Which of the following is not a problem associated with converting recipes?
; e2 K/ l" M+ X& ]( W% Y: U% t下列哪项是不相关联的转换配方问题?
7 \: X8 N" _7 f3 a! cA:Unit cost 单位成本! n$ z$ y% K  n) X+ B! N+ q" }

, R5 N! }4 P' ?/ t" C# \39.The condition or cost of an item as it is purchased from the supplier is called:
- x9 {3 i/ N, C  k5 U  u从供应商采购的物品的品质或成本叫什么
- P9 n1 m5 `6 O1 I6 eA:As-purchased cost 购买的费用
% c6 x% O% H, i. t/ N
) p; F8 d- ^! d, l/ d. K40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 R. A& u7 g" x7 C; N在新货到来之前用于日常所求的必要库存量叫什么6 A' I6 \6 T# ?9 U, ~. I5 s
A:Parstock 基本日常最低库存5 X0 x' U" k3 t& ^
' S9 J( o/ m$ p- h% B' M/ ]6 ]
41.Which of the following abbreviations is used to describe the proper rotation of stock?- r$ Y. z4 ?. z6 r: D
下面那个缩写是用来表明正常库存流程?  d( M4 w3 P% D' ~6 L
A:FIFO=FIRST IN FIRST OUT 先进先出
5 t; F4 B* U( ~
* j- n% [. T6 g( s- b! ?5 t! n42.Which of the following knives is used to turn vegetables?; L/ y5 P' G5 |) C" g- z
下面的那把刀是用来打开蔬菜吗?5 i$ A0 Q6 K+ c" w& @
A:Bird's beak knife   鸟嘴刀
* A5 Q( B! R$ o$ g" _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 L- ]: r0 K- H1 [' W0 H3 q* G

& L& z# `. e" G$ e# g& J43.What is an instant-read thermometer best used for?. P: F  o% f* L$ \
即时读温度计最好用于那方面?
- L9 H3 [2 q! h% [& n- P5 eA:Checking the internal temperature of a roast 检查被考物品的内部温度
- W  s4 B( j" g) q( K9 K7 j: t. w# L6 T* k2 @7 B
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 \1 ~( K% s2 k, K
下列哪些金属材料受热均匀,通常用在铁板而且非常重
- B% A7 H  Y& T+ y/ f# ?A:Cast iron 铸铁
% g; K, j7 a6 m5 [
8 L6 r/ ]3 F! e% I( K, {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 j* @; j5 X; U: M: u+ x
哪件装备下面有一个可移动的碗和一个S形叶片?* m4 a; \6 P; S7 r& J9 a
A:Food processor 食品加工机
% F; G; ]2 t  Phttp://www.google.com.hk/search? ... iw=1263&bih=572
5 f5 c- z. J, P3 T% }+ Z
% j! z) `4 D6 @4 z46.Which of the following is not a rule for knife safety?9 x. C7 G( r9 U* c, r+ ~
下列哪项不是用刀的安全规则?3 T+ P5 i/ h) g+ m: R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 C) n- l. a1 D* e# p
0 y" M- T4 N0 Z* K; [/ h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 V) n* M! z5 w0 n8 @. {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 n: d, Y) T3 u
A:RondellES
' A) z+ O+ w5 Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 M& Y+ N# E) z
2 M% j: v, F- f; ?5 @1 [" r
48.Which of the following is a diced cut used to garnish soups?
  I- x7 X+ e( U6 u2 b& S下列哪项是切成小方块用于汤的装饰?: Y# N2 {7 W+ s5 V# B2 l
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ o7 a: }; i% q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& |: }2 C- Q' F- |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!!——0 z0 i0 U' S! o$ w$ _: E2 S
A:Gaufrette , B) ]' n" ]- z! D! Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# Y# f8 P8 i$ M  e* |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 V3 s' ^& o- l0 t+ l4 k! A- f6 LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- U& a; e  a6 B2 @' b+ g9 C9 K
2 b5 {7 N  {9 V5 ]2 _
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ @4 f1 P) O% K8 f; x% H# j& I, B5 A
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 N7 [! E7 W0 }: YA:Cilantro 胡荽叶 香菜& P- x+ D$ q9 R" U, p- s2 t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
/ o9 j3 z; Q* @7 K4 U) p2 Q3 q 多香果,  多香果香料是什么: w) ?$ Y9 }9 j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* @% s5 Y, s* J. f9 QA:A dried berry 干浆果; P. R5 B( b4 n- \+ a. F: D) g9 h
0 W; {, g$ o% q. _2 ]# ^
61.Which of the following are used to make a sachet d'épices?
: O2 i1 c- s+ O  N下列哪些是用来做香包德épices?: t: b5 ]- K* l: N+ d5 J( M
http://www.sachetcatering.com/0 N6 Q) I' t6 l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: b8 j3 D. R$ ]) ^. |, y9 p& R
& G" E) W. z) H0 x6 {3 ^$ h0 y
62.Which of the following condiments are not soy based?
! Q' a4 B* ~4 W5 v! K下列哪项不是酱油调味品的?
' m9 ~0 u; P0 j8 F& M' a/ |A:Wasabi 日本辣根* t( r% V/ n3 t6 ?! A7 `) h
9 ~+ n7 X/ n) O6 y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ A5 j0 B% B; z* p8 {4 z: l' 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:
/ {5 ?* \5 B% e7 R3 j) s3 [A:Pasteurization  巴氏杀菌: v6 r# g+ K& `
* S2 d  k- R  F& M2 t$ ]6 M2 F
64.Which of the following steps is not the correct procedure for whipping egg whites?5 D9 S) G7 ?$ y6 [0 _  q9 ~: p
下列哪个步骤是不是正确的蛋清搅打程序?$ e% x' B4 T! x! m. T
A:Allow to rest before use. 允许休息后方可使用。
4 z. D' y6 O& f$ ^* b
3 |' {  d' {. G: [% J5 e/ H65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ d1 N' \8 v/ _! {& ]) aA:56g and 63g 56克和63克( t+ ~6 k6 O" i9 C! r

- @" c/ u  f! ^66.Evaporated milk is a concentrated milk that is produced by removing7 g! y& _1 z" S8 w* w0 Q
炼乳是一种浓缩牛奶 是去除什么做的( }& z) V- }! \6 R- L5 c6 E
A:60% of the water 60%的水6 W7 G, T$ c8 n7 T6 d6 q& K6 I* [. b

& q3 ^5 I- U( C- F+ {67.A method of cooking that transfers heat through a liquid or gas is:
3 F& c3 c) O% T一种烹饪方法,通过转移液体或气体是:
( i+ Q8 v8 k, n/ w! T9 eA:Convection 对流7 ~1 _5 k' Y$ l$ Z* H: ^5 E
, z- Q' b- `- G7 v" e9 F+ C3 O
68.The cooking of starches is known as  烹调的淀粉被称为( H) `4 o( `( y; p
A:Gelatinization 糊化5 q2 F5 [. f  [* s- x. u
% i( ^" x! ~. |. h( G: P
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 X- e5 h( k5 [8 Z7 m6 ^+ NA:Braising 烤$ ^" _5 w! j) s) H

* R+ _% _3 Q5 v( r3 r- J% i70.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:1 E4 W- C9 A+ N8 @, g4 E6 B" Q6 Y, m* z4 J
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 @' u, w4 W( @, y' I- i: }
) b" F/ h: O8 L, i
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! f" I/ \; w! r2 j+ e4 TA:Fumet 原汁
& c- K/ p' i1 }% F0 i9 O+ ]. |( o# `. f) H3 t9 J  ~
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
- {- O! }8 {1 i  O. EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 @0 l& K6 [) H& W

1 H# D: `) Y3 D73.Which of the following is a principle not used in stock making?
0 K% M* e" w4 {5 t: d1 r6 Q' J( F下列哪一项不是用于制造高汤(低汤)的原则?
3 @* l9 P. w4 C1 K  T7 NA:Start the stock in hot water.开始在热水中操作9 \9 D+ L- G7 _0 ~5 k3 M3 V+ D
) |+ Q4 R& w' {& }, N
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
; K; ]. R* q, K$ _' cA:Remouillage 法语熬汤0 g0 O9 N- B9 x; X
http://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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