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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。' n! T1 z% f0 t; b; Y) B" |3 G

, ~- b4 T+ ]8 C3 G* P% 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。
; @3 g1 u" X! e6 w( g4 d. _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
, u# |3 v1 \; M* Z" w1.Which of the following methods should be used to determine doneness in a New York steak?
4 J- w' [& I" u4 K7 |9 _3 G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)
& q6 w) V( M6 b! ~8 [A: pressure touch. 压力触摸. D9 \( Y  `% |+ l
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, A4 U; B6 _$ `3 M- Q" g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4 E' q) J1 V  E$ c& h
A: acid  食用酸
( z8 O( k5 p. d. l3.Vegetables are major sources of which of the following nutrients?4 [0 X$ @" o2 i, [
蔬菜中包含的主要营养有哪些9 X3 x6 J5 m2 e9 K6 @7 C( C
A:vitamins and minerals. 维生素和矿物质。  Y0 T# {2 ]# u. _+ a
4.Cauliflower is commonly served with. Q, |4 U; w: w5 P
花椰菜(菜花)最常见和那种酱汁搭配
) X" O1 ?5 d0 g) ?) QA:Mornay sauce. 奶油蛋黄沙司
" E' W/ v% D$ \; b, C5.Which combinations of products are found in pie dough?
5 Y1 A) |# u7 Y; c7 Z% K下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 }. C5 O/ F, d1 v& }6 G" NA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: t4 g7 n, I5 ~7 q0 p! }6The French term for mussels is 法国语青口(海红)叫什么
, |+ n: [% m7 P- w* E. `/ t- e( v7 rA:moules.法语青口,海红0 Q* l* _' p, i- j/ a: z2 u$ s
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 R; w  G9 I/ {3 x7 B0 E1 ?
A:faintly fishy. 稍微有点似鱼味- N0 y% n# F8 f0 C6 w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; l  |# H; g) \# D- U# b- V
A:2 days. 2天
* T/ P( d, I! r) j7 Y( v9.What are the principle ingredients in ratatouille? ) P0 B1 C/ P: B- \: Q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! G1 ^& Z7 I! j  h/ c; \9 U1 Y% iA:Zucchini, eggplant, green peppers, onions and tomatoes3 R7 N; X6 i& v* G% [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# ?! t' G3 `/ L/ b0 `. y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% f6 F/ `' r9 P) s6 W9 ]" @0 ~
A:cook food in quantities that will be used up within 20 to 30 minutes.0 l' L+ L1 l( M: U; @$ W
大批量烹煮食物要在20到30分钟内
% @7 C! @, T% y( V) P11.What person has the authority to issue a Health Permit?7 S, g- b- S5 a( N. H( c' w
谁有资格颁发健康证(卫生证)。& j- N3 U+ O/ S6 ?
A:Medical Health Officer.. R; V; _, i/ a' [. K6 E; l
医疗卫生官员。. ]' h2 b: [/ O- Q  {9 m0 r9 D
12.For what period of time is the health permit valid?. [" z! h: C3 t
健康证的有效时间是多久?
4 w; z+ ]$ L8 ?A:12 months.12个月) F+ e4 n" E; C& s* }
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% d$ R2 K+ W/ A  P$ n2 z9 _在食物和饮料准备区,通风系统换气的标准时什么
1 t+ Y' ]. S2 \, f+ B5 X0 V& t" }A:08 times each hour. 每小时8次& {3 X; e/ }5 C* {
14。The minimum temperature for manual dishwashing in the wash sink is
3 Z, d) g. W! C; {6 ~9 q0 @" ]手工洗碗,洗碗池的水温最低多少度?/ o* R0 g* P6 L7 Z* r
A:110 degrees F (43 degrees C). 43度: j' k' r, K$ c  W( w
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& p+ y' G0 {+ o- v3 J0 N% r& ~用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( B4 I+ ^% c) t0 B2 }- f# TA:180 degrees F (82 degrees C).  82度
' D' J3 h- z" x- `16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ ], j3 ?* C& E% L
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# T! W2 _! B3 ^" K- N% i
A:en papillote.  法语自己理解: q% G  g& l, g5 @% ^
17。Wing or Club is considered a
3 D: y8 t* o: `* u翼和CLUB 被看做是一种...
( W- j% H9 ]* \' X% E3 K& UA:Bone- In Cut     带骨切
+ ^/ y$ U2 Y7 R7 S18。New York is considered a   纽约牛扒被看做是一种1 b: [- R4 k. K9 V/ C) V
A:Boneless Cut     无骨切
' C  w; E: J' C! }: w19.In general, a court bouillon for freshwater fish will contain2 v5 s9 W0 W" |  O% _
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) o5 w" R5 T( G- u" n: e
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ O3 u- d9 l' ?7 ?5 {" F6 w- b& I
和做海水鱼同样数量的调味料和香料
5 K" c) s# Z$ q9 ~6 }9 e" V20.Anise is very similar in flavor and appearance to$ i& \+ c; x5 r! U* u0 @6 S, j
八角和下面的那种原料有相同的味道: o6 Q# g3 T3 X( Z
A:fennel  茴香, J0 H% v) A( H& j, j
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 n7 g2 c  E; o" K
下面那种原料更像大葱且有平面的叶子
5 h" [. y: W, a9 \; v1 U6 I' MA LEEKS  似蒜葱 (这边人叫京葱)
& z  z8 K- C" F0 L* k22.Which of the following cutting shapes refers to a small dice& M; Z2 D4 _( B0 d' G+ m. J$ [
下面那种刀切形状指的是很小的粒(末)+ \* \- y5 X8 r3 l7 w2 S# h% V
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。0 H  }8 b6 p+ u
23.Oil is added to the water for boiling pasta in order to5 E0 i7 o' j1 ~7 Z
向煮沸的pasta (意大利空心粉 )中加油是为了' [( s8 N4 K* R8 r3 b
A:prevent the pasta from sticking and to minimize foaming action.
* B& ^) A6 o0 h6 h- C" m$ \- F5 d  m防止面条黏合并降低发泡。, x, R# K8 _& s' Q
24.Which pasta dish features pine nuts and basil?5 j7 B4 f! @; g0 c% _; N
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 J. `: t" @& NA:Pesto.一种绿色的意大利面酱 ( x+ |) j. A! A6 O' }
http://www.tianya.cn/techforum/content/96/563836.shtml
% H" A) W" e9 J7 V6 i
% ~& g. g: ^- z4 n/ G5 ~! a" I25.Which of the following is a spring vegetable similar to spinach?- f' U( s- C1 U# }7 z8 B
下列哪项是一个春天的蔬菜类似于菠菜?
/ e0 R$ G5 t3 g$ Y" [A:Sorrel. 酢浆草。
9 I. U: Y/ w5 n5 L3 f5 _0 Whttp://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:
8 ?; x$ [' g: i1 B  M( V- Q哪位厨师最早带来高水准浮夸的美食2 X: K6 ~; o( u* _) B  [) n9 s
AAntonin Carême 人名 安东尼·卡罗美* q  u: @3 b' z

4 Y  e7 M9 |  g2 `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 [1 c9 a( g5 x! z8 h& c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 ~7 o2 ?4 e% ^0 f% g
A:Cast-iron stoves         壁炉
! h) [& \; q. |, M9 f5 o! Uhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:9 F3 n0 K% N) n2 ^6 C
法国术语,用来描述roundsman,或摇摆厨师是:1 ?4 R7 @0 s, r: {% N; c
A:Tournant   图尔南
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29.Another term for the wine steward is:+ B' C) r" \+ [2 c
葡萄酒侍酒师的另一个术语是:3 f, O: j9 p) C8 C8 k3 i4 A- n
A: Sommelier 侍酒师
! W% }; J- B' s' U8 M! D, R+ {
* f- z; t7 ^! D8 _30.Molds, yeasts and fungi are examples of a:, v* d; \  @" n
霉菌,酵母菌和真菌是一个神马例子$ E# @: v, J, I* k+ U- I
A:Biological hazard 生物危害+ j8 U5 s0 [* U0 Y# o

+ N, L- Y; ^2 S+ A$ @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 l% S$ z6 e! T8 U  s' x# o根据加拿大食品检验局,食品的危险温度区在多少之间:
9 e, Y0 i' Q, m9 X/ wA:40° and 140°F (4–60°C)     4-60度
7 @/ G" |7 k, ~4 C% n6 O. K4 O3 I, C8 I
32.All bacteria need the following for survival:. H0 }; r- }& S4 n7 g1 o& y3 H! L( @& n
所有细菌生存需要以下哪些内容:
* _' ]& X, {3 _1 T4 D+ X  ?A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
. H: u" `' O) g. Q  S
+ Q* {% P3 g, o& l; t  j33.Which of the following correctly represent critical control points in a HACCP system?
8 H4 T& r6 c5 `以下哪项正确表示了HACCP体系的关键控制点?' b' r# i! K$ [1 P5 p- l( S3 w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& V) O. `9 `' i# H, r9 G7 {7 S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 i4 g  q" Q7 _2 v  {2 l1 }1 X7 s% n4 k2 a  U' h4 g) Q& Q- E) l
34.Which of the following is not an example of a carbohydrate?+ U2 X8 ^, M; ?! m6 m& |
下列哪一个不是碳水化合物的例子?  q- S9 t( G& Z* D$ Z
A:Essential nutrients 必需的营养物质8 J: s1 @" w8 g% u1 `- J$ o7 ?4 r
  i: H! a  v1 l! ]. C
35.The process by which a liquid fat is made solid is called:
1 v; s6 Y$ C3 ]5 ]; c, u) y# |- I* |液体脂肪做成固体这个过程叫什么9 V( M( j8 |' i6 U+ a
A:Hydrogenation  氢化! W. [2 V- ^0 A  U  d
. c) y) }$ [/ g3 H
36.Which of the following is not an example of a fat substitute?
' [5 c! X9 J2 t$ `4 y下列哪项不是脂肪替代品的一个例子
, J( E, k; R8 dA:Acesulfame K  安赛蜜K表
/ b; {- @' Y, {  e- Z: ]
+ h8 N( H6 ~2 U37.Health Canada requires that a product labelled "fat free" contain:9 s* z/ o, h* f2 E
加拿大卫生部要求的产品标有“不含脂肪“包括:
, U- l8 G; U8 ]% ?; _  O# sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: p8 U( |' }8 |. V  D8 z! O- N3 x. Q( ^3 S4 h
38.Which of the following is not a problem associated with converting recipes?
6 s+ n2 o+ d; _& b/ \: V下列哪项是不相关联的转换配方问题?
. Z* \4 r+ Z* R1 G" s& \8 s7 YA:Unit cost 单位成本6 N9 f( U. @6 ]+ z5 g  X: ^  t

2 u6 F3 p/ _9 \& _39.The condition or cost of an item as it is purchased from the supplier is called:
  n2 i4 d- S3 |4 ?从供应商采购的物品的品质或成本叫什么" G2 Y: m; V  p2 r* L2 |' @. b7 ~
A:As-purchased cost 购买的费用9 M( b7 w' A# U! |' v4 O6 M+ P
9 T! P" P7 q+ B- M& U
40.The amount of stock necessary to cover operating needs between deliveries is known as:
# e) c7 _7 d* `1 `6 a5 \  w在新货到来之前用于日常所求的必要库存量叫什么$ R+ [/ O% Q4 ]0 w1 o! J) S
A:Parstock 基本日常最低库存
! I/ m- ]3 p, d7 D8 j7 ~: C/ W9 V9 Z. H5 I$ V
41.Which of the following abbreviations is used to describe the proper rotation of stock?/ ]. G7 P- h* m: H0 o  Q
下面那个缩写是用来表明正常库存流程?8 B! ?/ m/ U( {8 d
A:FIFO=FIRST IN FIRST OUT 先进先出
5 Z( Q' B$ z# W; W* n" l; W% `: r0 z9 g
42.Which of the following knives is used to turn vegetables?
) |* {% V2 j- c7 g5 L+ ~1 T下面的那把刀是用来打开蔬菜吗?
9 e5 E9 y, t2 y3 B; jA:Bird's beak knife   鸟嘴刀; N8 @! h7 A3 P7 h! d1 R* c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
) c4 i- \- }7 c# e) u. F# ^7 J
; I! P  p, H: ~3 S, h43.What is an instant-read thermometer best used for?; ^* `# o# z# F" n. G, a% M
即时读温度计最好用于那方面?
- ^2 r, W' p: ]$ q$ w/ I/ U/ A' |A:Checking the internal temperature of a roast 检查被考物品的内部温度; P" R0 w/ h$ j
& a8 y- D. W& `# O) O
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& u2 k8 `: |& I
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" `' z  f9 Z- }% g+ T9 l6 u% g( F' s6 Y$ EA:Cast iron 铸铁4 T- i$ h6 `; E2 y- H) J' v* U
( k7 L' {5 M! t8 c% {! l9 s" @) l/ S
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 I( b) b: M( t  W哪件装备下面有一个可移动的碗和一个S形叶片?6 l( d7 b2 t) I4 U- d
A:Food processor 食品加工机
2 U8 Y: P" K4 x2 e3 Mhttp://www.google.com.hk/search? ... iw=1263&bih=5725 O( J" x* e$ A% s6 x2 G6 d3 y% q
4 R; s1 {/ V" }- \- {
46.Which of the following is not a rule for knife safety?9 {5 e4 c( o! R0 k# @4 S
下列哪项不是用刀的安全规则?
0 K- [9 o: B, @6 |9 y( T1 [) {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" W. F, [" b4 ?! n
4 J4 S  F, @: z/ O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. Q3 f0 \0 L! r. n+ i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 C% ^. d: F' `7 s! GA:RondellES 2 V( }( z. J. ~5 K8 t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 Y$ p1 Y, H* {! k; Q. Q$ l# a

( O% H+ ~' V& h. t4 @48.Which of the following is a diced cut used to garnish soups?
% l5 S2 K* @1 T* R+ ^+ Y  I, u下列哪项是切成小方块用于汤的装饰?! e2 ]) c; y" w8 a) \$ ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( d0 P; Q+ e/ y- t' \$ i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 v, v/ V+ a  T) T
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!!——
" K, s, W0 X; U1 O" E- a. SA:Gaufrette % y# z5 G9 A+ }- \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ q3 a* S' s5 k8 z! g& H! Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  P8 V# d' |0 K- M4 V6 u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 H5 R) a, A8 w0 p8 j0 W% ~4 D
% @% L, j" E  W8 e0 V" S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ E- f) v' u2 W
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)
6 ~1 j" U0 {  }6 q  W7 wA:Cilantro 胡荽叶 香菜
6 C  q+ U" s8 A; p, k0 xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ o# }- x7 W' k  o# a" t6 h6 V( V. x9 c
60.Allspice is made from:9 ^- G- q- Z* C" z: R# a: t
多香果,  多香果香料是什么! l4 _. B. h8 p+ t% h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 j  h7 b: i, v+ K! ~" n
A:A dried berry 干浆果
% h2 b" K; {. @! S$ N/ n2 K  @9 F3 B# \5 b# v+ y! }0 E6 X6 v1 [
61.Which of the following are used to make a sachet d'épices?7 w% D1 P& M3 K+ X# p
下列哪些是用来做香包德épices?
3 t) }* L, }' Qhttp://www.sachetcatering.com/
* w! I' N% X$ h% X% ^' ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 S  _7 E' G( O2 {# A8 K0 m
  p% C, W& u) \: n7 a) H62.Which of the following condiments are not soy based?' Y1 q+ ?: X0 @) f8 H3 k! r4 @
下列哪项不是酱油调味品的?
# M5 f2 m8 U+ _& o! yA:Wasabi 日本辣根$ |2 z6 m* [/ w. T$ H/ X% h0 l
" c, Z8 K4 ?  `8 b* T' ]' k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 I# V* G' Q6 _/ n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:! ^3 @6 o, P/ C, U( y1 V
A:Pasteurization  巴氏杀菌* b( b: I- `" T8 W1 c

! ^7 g: ]4 [0 s# O3 c* Y1 |  y64.Which of the following steps is not the correct procedure for whipping egg whites?
6 L! n) n  {1 q; y3 k/ b# W4 Z) K下列哪个步骤是不是正确的蛋清搅打程序?
/ g/ C* D. o# y: [A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
: e8 ?# A5 s; G! QA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
5 r/ C: Y  l+ T: @炼乳是一种浓缩牛奶 是去除什么做的$ e* S0 @2 y1 o) H) u# n: N$ x
A:60% of the water 60%的水/ T5 g' `" \. ~) M2 a, O( j4 m5 Q

) y( P5 H- ^% o67.A method of cooking that transfers heat through a liquid or gas is:+ l* n% o2 l1 b7 H
一种烹饪方法,通过转移液体或气体是:
* X7 g1 }1 @2 T% q, pA:Convection 对流
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; i9 ?- N1 G: D* ]3 [68.The cooking of starches is known as  烹调的淀粉被称为4 `% m! W- r. @$ L+ Z, @1 ~* [
A:Gelatinization 糊化
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0 m* N4 z! \0 I4 A6 w; G( w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 F* S* K' y" z0 }6 a' s; O
A:Braising 烤
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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:
  _# |( ^6 N+ m  HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: V, u) U3 `. Q+ u

+ m, _! r' f& T- U1 G+ s71.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7 I( ]# r2 f) r. [) b* n& Q
A:Fumet 原汁3 W1 P; B8 W- h4 L; S% }

& ?* g; L( W  d% T+ {9 T! E72.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3 d5 I. a: F8 B4 j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
7 d4 [; h: t3 N6 K* H/ i下列哪一项不是用于制造高汤(低汤)的原则?
4 \+ h& r& ~# w% XA:Start the stock in hot water.开始在热水中操作
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+ `" ^3 n9 C. J$ R; [+ s7 T, O74.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
" M3 u/ K, k- T' `4 P$ nA:Remouillage 法语熬汤
$ I5 ]7 o  x8 P% ]! Lhttp://www.haibao.cn/blog/post/176242.htm
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