埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9438|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
$ x' g1 z, ^3 P( @5 \
2 D& N9 |: @# C2 N" ?' i8 e7 K$ D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 X7 i1 f7 w) ?/ B2 ?另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
1 c! n- D" g7 J; Y6 A/ G, c4 C( y. @1.Which of the following methods should be used to determine doneness in a New York steak?
- a8 i& q  n: g- d2 W% Q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)# @& H4 T, V/ D- b' g4 L
A: pressure touch. 压力触摸
- ?8 D% `# R4 f. d. S; N. E0 Q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: L9 ?1 ^) r& G- k; L# w% T% f: v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
3 i7 T) b  R* y1 z: w3 HA: acid  食用酸
7 i7 {4 Z" ]% S) j/ Y2 I6 k  [3.Vegetables are major sources of which of the following nutrients?
& U4 r5 t/ S6 ~) R% V蔬菜中包含的主要营养有哪些
$ K, [$ Y- v+ B6 {, ?5 X( _A:vitamins and minerals. 维生素和矿物质。
* }/ T/ `- g& v* R( `4.Cauliflower is commonly served with
' e4 C# o9 |/ A7 M) y- I花椰菜(菜花)最常见和那种酱汁搭配
3 z( u, n' u! yA:Mornay sauce. 奶油蛋黄沙司
+ q' \8 l2 t: J) H: ~5.Which combinations of products are found in pie dough?5 d' n  J( q9 B, _: I
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 |! ]" \& n; i$ x: `A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% t1 H0 Z' O& D8 ?
6The French term for mussels is 法国语青口(海红)叫什么! C! w" z( `% n1 `
A:moules.法语青口,海红" F0 i! y9 _9 I5 F  L0 g. D
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 `) q+ u# c2 ?" t
A:faintly fishy. 稍微有点似鱼味' x- N  \* i5 B. V7 N
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! L# m; i4 D# PA:2 days. 2天
2 I/ w# ]: |5 {& C( K/ \. C9.What are the principle ingredients in ratatouille?
8 F8 L3 l2 {5 ~4 g1 R5 ~' {% U% G炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# i3 J* p1 K3 ]* T( A% _A:Zucchini, eggplant, green peppers, onions and tomatoes
  O" A: G  p8 P" F) H5 J0 W9 j/ m西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 v9 S7 r) B# X% v. D10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* o: x! ]+ e! a6 f9 _# w& u# i; Q
A:cook food in quantities that will be used up within 20 to 30 minutes.7 M) ~# v# J; N" X. t/ h
大批量烹煮食物要在20到30分钟内
/ A3 p. w" u) m2 M11.What person has the authority to issue a Health Permit?
. w% O5 m5 J. G- w' v9 }  d3 d谁有资格颁发健康证(卫生证)。% d) g1 P! }. T0 t3 c# v
A:Medical Health Officer., s' w5 W) Z3 t) m& ~
医疗卫生官员。
: e  V+ r( a& l1 L+ w/ y3 g12.For what period of time is the health permit valid?
8 T1 @) C% a* j+ @5 s健康证的有效时间是多久?
$ o2 w# ]3 n2 I& U  jA:12 months.12个月
6 R1 D' t" O* c* |13.In the area where food and drink is prepared, the ventilation system must be able to change the air: s9 A+ s& n6 W2 I8 |
在食物和饮料准备区,通风系统换气的标准时什么
2 y; ^# c9 ~1 z0 OA:08 times each hour. 每小时8次
! J- e0 F& x: f+ z3 E: i0 |; C" j14。The minimum temperature for manual dishwashing in the wash sink is7 S! R9 }' N0 W2 Y% ]
手工洗碗,洗碗池的水温最低多少度?
: V' E0 T1 B& _( K8 ?( l% FA:110 degrees F (43 degrees C). 43度" N! j$ f7 T" h: j& V
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 G, ?# ^% s  Z+ V" v! t$ Z' i: \用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, B9 j8 j5 B1 _! r# t4 A" f
A:180 degrees F (82 degrees C).  82度* p4 Y4 Y) y3 D8 M8 g
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. l7 U0 H# b; ?2 s: R4 j- k2 T
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) _/ X7 `3 d" B5 N3 D5 V5 IA:en papillote.  法语自己理解+ X" a1 M! `$ x) B
17。Wing or Club is considered a' `! O& I% Z" e# b1 D
翼和CLUB 被看做是一种...! q: I1 y; O! j8 p8 N* g% \
A:Bone- In Cut     带骨切& J  s/ A! H6 ?- i: o
18。New York is considered a   纽约牛扒被看做是一种
& `* u5 a1 _2 @1 @% S2 U. ~A:Boneless Cut     无骨切) R6 \; j3 i/ ~5 n' p9 V5 f" c
19.In general, a court bouillon for freshwater fish will contain, P- R# u& Y7 \; N1 {
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% ]% d5 Y+ z: T6 j+ b( T8 a
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 `% Z8 a0 M  v( K5 W2 G9 q) d
和做海水鱼同样数量的调味料和香料( H  S5 g8 H( E
20.Anise is very similar in flavor and appearance to; [0 g  g: k- w& {" i, l
八角和下面的那种原料有相同的味道
4 H  s* t) Q& W  m& j# QA:fennel  茴香2 f( V) ~& M3 F. m2 E& Z0 H
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. F" Z- J: u0 U2 B! k  K4 ~. l. e
下面那种原料更像大葱且有平面的叶子
- Q4 X% }2 w( |" P1 P1 i9 QA LEEKS  似蒜葱 (这边人叫京葱)
/ d3 k: n' y9 d3 \/ ^: \, t5 ~22.Which of the following cutting shapes refers to a small dice
/ H6 H3 N( E$ x* E. p. K下面那种刀切形状指的是很小的粒(末)9 {" F9 \. X- m+ u5 Y0 |  e" j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* p/ ^7 V3 h9 ~" ~) [& Y" Z  z
23.Oil is added to the water for boiling pasta in order to
! t: h$ V8 w# c& E6 D' E- M6 ^; i8 W向煮沸的pasta (意大利空心粉 )中加油是为了  {' p' I& I) o
A:prevent the pasta from sticking and to minimize foaming action./ ^- P! g8 D& p0 _# ?- Q/ e' j
防止面条黏合并降低发泡。! V$ o5 W# @+ W8 X+ n; A2 C
24.Which pasta dish features pine nuts and basil?
/ w4 `: \# D- u: X2 x) ]( M8 x2 U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  M. W# H, j3 H7 cA:Pesto.一种绿色的意大利面酱 . W" L+ [8 I& L! r! b8 a. \& H
http://www.tianya.cn/techforum/content/96/563836.shtml
. K: G; r% R  n4 o- x% l7 x+ P( e; `- \' v( A8 v
25.Which of the following is a spring vegetable similar to spinach?
5 b) ~+ |: n4 f- u下列哪项是一个春天的蔬菜类似于菠菜?
* C3 H; b6 t/ c: ?$ b3 S: f# d& c2 ?3 RA:Sorrel. 酢浆草。
" q1 e; m, R, Ahttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
: R4 z( i) l6 L6 N( W哪位厨师最早带来高水准浮夸的美食6 f) d8 i: l+ a' x6 N, S; d( b( m
AAntonin Carême 人名 安东尼·卡罗美1 R+ c  q  L4 n

6 r8 |8 `' }& m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% X* m% z; H; L( H- R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% k5 R3 C) O8 [% f$ |# f
A:Cast-iron stoves         壁炉
2 f: @: y+ X/ Bhttp://www.usstove.com/products.php?id=6" Q. s# s) o4 [- Q7 t
' r" v7 Z8 Q7 d3 x3 k1 z. W
28.The French term used to describe the roundsman, or swing cook, is:! U% F; j) V- y4 X% X& m! ]% y
法国术语,用来描述roundsman,或摇摆厨师是:) i9 ], b% y5 n6 F& e" f, g5 y8 D
A:Tournant   图尔南9 w6 H; K& O- D- J' f, f

: z/ g1 |. w: E4 Z" e29.Another term for the wine steward is:" G) K) s8 X+ D( Q9 [+ \
葡萄酒侍酒师的另一个术语是:  x7 L0 H' z8 D, l* ^: Z
A: Sommelier 侍酒师- G' o! b5 W. o  f+ N* I

7 x7 N$ a( [6 j3 y9 z+ P30.Molds, yeasts and fungi are examples of a:6 q9 Y3 ]2 B! q5 u
霉菌,酵母菌和真菌是一个神马例子$ ~. t/ s9 J+ S1 V7 A' ~2 g# V
A:Biological hazard 生物危害
. q8 R4 `+ E0 p( `$ I5 x3 R  i' J. g8 B
, u# a( F1 o$ d' ]$ O* ~( Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 r' M$ w" c2 e" Q  W5 x( T
根据加拿大食品检验局,食品的危险温度区在多少之间:
; }4 D& R/ R$ U# CA:40° and 140°F (4–60°C)     4-60度& L! V5 D( c0 l' ?$ u+ [8 Y' P' S
, Y- T( s7 \- Y; ~
32.All bacteria need the following for survival:
* F& m5 `' p; K4 h* R; @: [, @所有细菌生存需要以下哪些内容:
  a/ W0 y( J- G4 ]4 M- Q$ @6 ?A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) i, X" O  y: h8 O

* |' v1 W( N0 H  a. A* b% O9 V# X33.Which of the following correctly represent critical control points in a HACCP system?
. F. u+ N8 S+ p! f1 v以下哪项正确表示了HACCP体系的关键控制点?2 U; h8 O6 b# ^- {/ S$ f- f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 r' Q% N* Y& B. V/ v$ Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热( T- @1 B% ?5 k

% [- P4 ]/ K! b: b! O# k% {. F/ K- d34.Which of the following is not an example of a carbohydrate?
- \% C- |/ m8 ]3 U+ m0 r2 @下列哪一个不是碳水化合物的例子?
* A% J5 S/ E# pA:Essential nutrients 必需的营养物质
) q' b% g% f6 b1 s. s- ?9 u
3 S6 z- G( p" s* @$ A35.The process by which a liquid fat is made solid is called:
) K+ _3 d4 C4 B! J4 Y# t液体脂肪做成固体这个过程叫什么
: ?3 `3 D: q. P; K: YA:Hydrogenation  氢化
  t' l. D+ i/ c2 j  b3 M. K8 @% T( x
. x$ H1 @" B8 y36.Which of the following is not an example of a fat substitute?
5 w* s# P' F: I* J$ u下列哪项不是脂肪替代品的一个例子
7 i0 Q: g% g/ q' Z  f" J, O7 tA:Acesulfame K  安赛蜜K表
6 R9 {5 ^/ s, J8 N: \! T) Y1 x' k# t" B0 y3 D3 F( Y; y. b
37.Health Canada requires that a product labelled "fat free" contain:
, I3 s! k4 L3 g8 _. N加拿大卫生部要求的产品标有“不含脂肪“包括:/ F2 m- k/ ]; C# ~9 l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 |; K% Q0 E1 n  y

7 c! m  a, }) Z38.Which of the following is not a problem associated with converting recipes?, q3 b5 ~, m3 E1 I
下列哪项是不相关联的转换配方问题?3 H" D9 g$ T8 n8 q3 v1 H4 {
A:Unit cost 单位成本
. V6 T: N2 R; ~# a* B7 t
8 H& z. N* l" _. d8 n9 z39.The condition or cost of an item as it is purchased from the supplier is called:
4 ]. G$ V9 q) z! Y! G. s从供应商采购的物品的品质或成本叫什么9 ~9 Z' A& {! l+ K
A:As-purchased cost 购买的费用+ G$ H' V, d1 O5 |
4 @- l  L0 H3 E" W; ]3 a
40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 ~8 g- `8 x1 f3 |- v$ U4 t) E% k在新货到来之前用于日常所求的必要库存量叫什么' f/ A- O# [3 c( {! D
A:Parstock 基本日常最低库存4 w5 s: y' u) k

& ^) v* k' e  C& \! R8 a( G41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 S* f7 Y5 o  F5 P4 B* R下面那个缩写是用来表明正常库存流程?! X- {& i+ ?! w
A:FIFO=FIRST IN FIRST OUT 先进先出# c( F* e2 G- `; R. E  S) z

! m, B% q" E9 L/ S3 S42.Which of the following knives is used to turn vegetables?1 ~0 d" X. ^. n& N9 ~
下面的那把刀是用来打开蔬菜吗?
& H; {4 W' K( u& x8 }: {. GA:Bird's beak knife   鸟嘴刀+ g) I8 N/ U2 U. J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ y, v" y% Z. q
* n3 x3 d8 f$ {( _0 ]3 p
43.What is an instant-read thermometer best used for?# o" P) p# Y+ z5 D3 o1 ]# ^
即时读温度计最好用于那方面?( f# B6 I$ M& B7 M) e/ D  O
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 b+ \1 L& W4 z/ N' b7 ~
: i# J; O0 q7 n7 c5 m3 w
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 V; p* |/ M% c; N0 `
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& s! }, [* M5 ?4 c) ^A:Cast iron 铸铁5 K/ b) w# Z/ D8 k: U* C6 B
2 ^4 B9 A( q$ O3 T( f- u) |2 b
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! L0 a/ z8 b( K# g( a! o# X/ X1 s
哪件装备下面有一个可移动的碗和一个S形叶片?/ S: ]7 {$ ~6 Z& z! l# o7 l
A:Food processor 食品加工机: ]; d/ v# i; F$ t
http://www.google.com.hk/search? ... iw=1263&bih=572; v. x" {5 z; e7 ^/ F% s
5 \6 P9 |1 L; o
46.Which of the following is not a rule for knife safety?
9 u1 q/ B3 l! ?& J下列哪项不是用刀的安全规则?* p3 s) n- }0 L7 C" W) W# n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, h" I% x# ^3 l7 b, A. @

+ e! q' ]! m/ d7 H/ O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& A" U0 X2 Z4 J8 O% {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 o# F+ Z" O; f% P* m; z% l% u
A:RondellES
9 `  d6 r) }" @4 l5 c, khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ E3 Y: w7 Y/ M4 Y! h; a
( v/ v2 q. u& G( M
48.Which of the following is a diced cut used to garnish soups?
/ Z; O/ O* B* [3 l+ M4 D# w下列哪项是切成小方块用于汤的装饰?6 w; f+ L  a7 U6 X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# j. |! u- M  ~, [) _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% c$ m' F  e; h( q
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!!——
& Y% l5 ^  L  r  a7 Z* ]A:Gaufrette
) S. q& ?! u& ?* |) xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( x4 D' y. o6 H( l+ x3 Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- K2 y( x9 j- ~9 E$ a! s) y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* f6 l6 p" R: x6 Z
) Z* _1 b, p: \: t9 P+ i3 H3 q7 ^
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 |7 J' ~8 b- ~. w- J3 F0 O8 {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)
" o+ G# s6 i9 y; C2 K4 \A:Cilantro 胡荽叶 香菜
( U0 `0 O+ [% v6 B  ^* V$ n# Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ h2 z: Y2 @# [% Y6 k4 _" _) I' e; ?
60.Allspice is made from:
+ o* x. S# K3 L7 H* {& m 多香果,  多香果香料是什么
: i5 h+ A1 o% x* ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 \  }" z: }6 C7 T8 A4 sA:A dried berry 干浆果
9 }* ?! y0 J: a6 y9 g9 Q  [# {- K- H/ U6 B7 K* ~: R
61.Which of the following are used to make a sachet d'épices?
! k6 t7 r0 p* {/ p下列哪些是用来做香包德épices?- d- O, R9 S9 @8 T& Y: ~! E$ E
http://www.sachetcatering.com/
' _8 A' ?6 i2 p- {" sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ f4 x7 i4 w; c. N* V6 e& E
2 ]) w1 p  B  e6 B! Z/ m- U62.Which of the following condiments are not soy based?# B5 _" q3 |# O8 m3 j3 y1 s( U
下列哪项不是酱油调味品的?: U6 i2 |4 |' Y+ P
A:Wasabi 日本辣根2 j0 N6 n. P$ b

! B! F% f/ l7 c( M# j9 D. V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* ]. O8 [  ]2 ~0 D7 w2 Q
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:
" \" X! ?  B& ~$ `A:Pasteurization  巴氏杀菌# x8 M* J9 Y8 w% m, H

, h( k' v7 t8 k) e7 v! b/ L8 O3 N64.Which of the following steps is not the correct procedure for whipping egg whites?
+ l  l! k7 l- f" r& G下列哪个步骤是不是正确的蛋清搅打程序?# V" m1 t1 }/ y" S! U
A:Allow to rest before use. 允许休息后方可使用。/ ~3 m8 I' Z  J0 k. @; J: p

; U, w  ?( [* _6 I/ r% q( s65.The weight of a large egg is between:一个大鸡蛋重量介于:
# J/ d: }0 x* o+ YA:56g and 63g 56克和63克6 w4 `. H& y; @% X) ]

% B9 \1 H2 [. D66.Evaporated milk is a concentrated milk that is produced by removing
( z- W& T8 o& y" P  f炼乳是一种浓缩牛奶 是去除什么做的' \. H6 x$ I  P! K( I. T! \( S3 R: t
A:60% of the water 60%的水
9 }% G$ h5 L4 b) _
% h& c( P5 F* U9 P6 H* |67.A method of cooking that transfers heat through a liquid or gas is:
# ^4 e, `+ P1 b) r  u一种烹饪方法,通过转移液体或气体是:
: F4 h1 V2 c$ @A:Convection 对流
1 D7 K( X* g9 k7 o3 @
1 S. N: @+ l. I8 C/ m68.The cooking of starches is known as  烹调的淀粉被称为
& g  W6 z- E2 @* R  P. g) B( FA:Gelatinization 糊化
  c+ U' P9 h2 L) {  r  \  _* b8 A( q! `$ g# R
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( U9 s; M6 W2 ?- t, e
A:Braising 烤# e* `  x9 h/ g; b  d
/ U* N. Y9 F: m/ r
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:
5 r: J$ t: K3 C, u) [. WA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: c2 c$ i* C! [! y% b" v) T

1 q  t9 B  o* m8 _# [$ M" n) P# o  V. Y71.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1 b5 x- T8 r2 y8 P2 a
A:Fumet 原汁
3 C- A1 ]+ i; {5 Y- \9 o* Y8 {
! _. L" y! Q% N72.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5 t; G" m4 W/ d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 U3 }- M# Q6 o0 p( n' x
- j" A7 F, J% `# s& x) H+ e
73.Which of the following is a principle not used in stock making?
* S9 `5 R9 h3 I0 q- L下列哪一项不是用于制造高汤(低汤)的原则?
5 g1 N5 g5 h: {! vA:Start the stock in hot water.开始在热水中操作- y  _; k1 M$ O! Y, i  t
% v, p# s: l" m  s7 ?% s, e# F
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0 m  S9 M" N+ Q0 l" o9 y4 n, E
A:Remouillage 法语熬汤  T! i6 _( q  O
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-9 05:45 , Processed in 0.124266 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表