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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。
  q4 F0 g7 J/ d
) M8 l8 E8 U+ N0 Y2 {! ]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。. a% A6 A4 H! d( E  v+ @6 ]
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
3 b% K1 X; X& V3 y# e) M8 {1.Which of the following methods should be used to determine doneness in a New York steak?0 c& a$ l+ r1 x6 E+ V7 ~; |
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)  p" E# Q; q7 P6 G+ w- ?
A: pressure touch. 压力触摸6 ~: R1 Z( U) w8 ~. n' D
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 \3 h# r7 q+ B. C' o5 W1 ?" p
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- n, }; Y1 w1 s: s, @0 S
A: acid  食用酸' w% I2 r$ n+ F8 I! e, N1 Q
3.Vegetables are major sources of which of the following nutrients?
! Q+ H/ x0 e0 Q4 G2 n5 _蔬菜中包含的主要营养有哪些
* X2 F6 w, ~4 y3 i( `A:vitamins and minerals. 维生素和矿物质。, q! X) q; \0 R# y+ j( o
4.Cauliflower is commonly served with# U, s! f; d- z" u: @
花椰菜(菜花)最常见和那种酱汁搭配
- Q! ]! H6 \! O& O8 oA:Mornay sauce. 奶油蛋黄沙司5 r- Q% W$ v5 J9 C4 w
5.Which combinations of products are found in pie dough?( ^8 y% s4 W# |' C$ ?
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ w3 I& U4 g' M/ I  ~
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. C0 M( E$ i; A9 I6 q: a3 u
6The French term for mussels is 法国语青口(海红)叫什么+ j6 r- _# q; _. l
A:moules.法语青口,海红9 p2 T- Z0 U/ O; h5 P
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# e% T" _, _# T% k4 t; [  ^8 tA:faintly fishy. 稍微有点似鱼味
0 D& j( \; i- t  C9 Z# V8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 x, O4 J4 i8 N' M% }& ^$ FA:2 days. 2天
9 W& D5 U4 W& N. R% S: V5 ~9.What are the principle ingredients in ratatouille?
: J5 w: Z+ N7 F0 F" n& M炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 |1 z* x4 F- k* U0 n: }A:Zucchini, eggplant, green peppers, onions and tomatoes
; G, i% ?0 U" }$ w$ Q! L! r西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& E3 T7 b* c" A( ^  Q: c/ b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?9 P6 z1 [1 J) s6 R/ |" v; @
A:cook food in quantities that will be used up within 20 to 30 minutes.; x5 `$ k1 X2 e* Y
大批量烹煮食物要在20到30分钟内: J7 ]& H9 A- g7 j1 p7 p: w% R; B
11.What person has the authority to issue a Health Permit?# c: J* x1 \& t3 D! S, E$ R$ s
谁有资格颁发健康证(卫生证)。
+ ]1 @( `6 ^1 T$ F, N9 o, R! B( eA:Medical Health Officer.
8 g. Y. `, X. F3 ^6 E医疗卫生官员。- {6 f1 _. O" S/ ^+ P
12.For what period of time is the health permit valid?1 H6 ~: V- T& h! V
健康证的有效时间是多久?. f6 p! V: a8 r$ ^) w
A:12 months.12个月6 y3 N+ x; l. H# x. T1 u2 ?% R9 k
13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ ?( \, k( s2 c* }6 C
在食物和饮料准备区,通风系统换气的标准时什么
2 j0 P1 L( ?! n! |2 C' |# uA:08 times each hour. 每小时8次
0 W5 z+ @+ \0 G" ~14。The minimum temperature for manual dishwashing in the wash sink is
8 g0 J' H4 l2 L# H手工洗碗,洗碗池的水温最低多少度?
, ]+ d9 o0 }4 [" n. v) b7 s2 QA:110 degrees F (43 degrees C). 43度- N* a7 q; s: i3 g4 W9 T4 b0 Z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) j: ?; r! y7 x' s/ j; Q" j
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' r1 l2 ^2 F0 s2 C9 w2 X) A+ cA:180 degrees F (82 degrees C).  82度
4 r: W0 n7 D% M5 i8 \, Y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 K! z. I5 M: Z' M8 r( @% B$ Z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 }3 D1 ]+ Y% q& }- N+ Q" x
A:en papillote.  法语自己理解0 `1 t/ E. o9 ^! }7 k6 ]
17。Wing or Club is considered a# H8 S2 L, T7 p  k& R1 U
翼和CLUB 被看做是一种...
# ~" h2 A% v  G4 E$ D7 ^" _A:Bone- In Cut     带骨切& I$ ^8 n% Z2 f, o' @
18。New York is considered a   纽约牛扒被看做是一种3 w; f) I9 m' f0 L# C9 J2 ^
A:Boneless Cut     无骨切' {5 f3 r5 R% A
19.In general, a court bouillon for freshwater fish will contain% `. g( C/ `  q
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 N4 A8 ^5 j+ B; w* I; u. b/ l! S
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 P+ a. E7 p% p' d/ P' e  w
和做海水鱼同样数量的调味料和香料" V( r6 H" e/ l0 F1 I* t
20.Anise is very similar in flavor and appearance to
' Z8 T* b9 B- e+ m* q: J9 Y  b八角和下面的那种原料有相同的味道2 n+ z! E9 y3 K& ?4 w
A:fennel  茴香# ~) T+ o* ?1 c# p" g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 M/ b( e# R0 k7 p下面那种原料更像大葱且有平面的叶子' P6 X( g  A: A* O/ F, c
A LEEKS  似蒜葱 (这边人叫京葱)
4 {- M  ?3 x  r; r" b5 }22.Which of the following cutting shapes refers to a small dice
& a' y- G& R! n; d" f6 [下面那种刀切形状指的是很小的粒(末)
$ R8 W7 [/ g0 p% W$ `; A9 ]A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 E& w* ?! B0 e23.Oil is added to the water for boiling pasta in order to4 o' `; V! w7 `" ]
向煮沸的pasta (意大利空心粉 )中加油是为了' |+ W! Y( ~1 A) N8 d
A:prevent the pasta from sticking and to minimize foaming action.% G' P3 J6 E1 W2 \& p& C
防止面条黏合并降低发泡。
* G! a- n) f, ~; ^# S24.Which pasta dish features pine nuts and basil?
! O( V2 D/ i/ x& O, {/ Z# z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' s/ N: A! m+ U/ T2 e. h. UA:Pesto.一种绿色的意大利面酱 $ q7 ^2 f* o+ ^4 }( M& k
http://www.tianya.cn/techforum/content/96/563836.shtml, b: r  s/ C/ Y, ^1 H" {: F
5 O& c- m* Q- \4 j
25.Which of the following is a spring vegetable similar to spinach?; [8 y8 k  c' Q# ]7 m" Q* `5 f
下列哪项是一个春天的蔬菜类似于菠菜?
4 a1 y9 ]" g6 R% l6 `A:Sorrel. 酢浆草。/ q! C* n' g2 G* _! A( v
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:
% m' v2 d1 Q, K% X9 \哪位厨师最早带来高水准浮夸的美食: ^& Y! d: h" R9 w
AAntonin Carême 人名 安东尼·卡罗美- ]# M- n/ Y5 A) `, l9 h

' g7 |- `; J* B; }5 B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) c" \( m4 T" j. h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 V/ ]( z% |3 G$ z& g/ s6 E0 v
A:Cast-iron stoves         壁炉
# y. o" F6 D8 T0 i1 Fhttp://www.usstove.com/products.php?id=6
+ X$ z) k9 c$ m7 \! `% V  ~% `" H
7 K4 H" V( ]5 h! W* T4 N/ f' V28.The French term used to describe the roundsman, or swing cook, is:
. r. P( j8 r0 c% z9 o3 l法国术语,用来描述roundsman,或摇摆厨师是:
  d, i2 B1 ?2 w3 yA:Tournant   图尔南
, i. U7 }& d6 C5 \, j; w# T
) W# ]% D  r) s" f% Q- r1 c0 j29.Another term for the wine steward is:
0 ]$ d% j/ A; V0 i9 ~/ B葡萄酒侍酒师的另一个术语是:/ V/ m1 v* n  d4 V. V; ~
A: Sommelier 侍酒师  L% `8 s) l$ K7 N
3 ]2 y2 J; Y# u$ K. i9 v
30.Molds, yeasts and fungi are examples of a:
7 X$ ^/ N) U; c% X0 R霉菌,酵母菌和真菌是一个神马例子" q0 m& d+ Q2 m! Y1 J2 i! ]  g7 d
A:Biological hazard 生物危害
8 K8 |/ |* t; S8 h1 x, ?) {7 l; [- \! U' g7 Y3 S
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 S# H+ Y, k0 ^  k( x0 j1 _
根据加拿大食品检验局,食品的危险温度区在多少之间:( V% q( h/ l9 i
A:40° and 140°F (4–60°C)     4-60度
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' o& k" j3 N/ X8 j8 D32.All bacteria need the following for survival:
, `# [1 D5 y- z2 V8 F4 Q所有细菌生存需要以下哪些内容:
: X. n7 ]2 {8 Q8 k: YA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 m$ F. X6 i  G& @2 K6 `; e7 k& E0 M2 Z/ p! j9 |
33.Which of the following correctly represent critical control points in a HACCP system?! e3 g# S( T. q# G2 l
以下哪项正确表示了HACCP体系的关键控制点?# _2 @' q; q* {0 W4 S# v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) p5 W3 p. b/ w食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 ?4 J% s* d- O

! @$ R; O* t# c* y34.Which of the following is not an example of a carbohydrate?
0 Y: W2 R/ v* t下列哪一个不是碳水化合物的例子?1 z# A" H$ i6 V# p) _. Z
A:Essential nutrients 必需的营养物质2 k" j" f- F/ U4 o; R, S$ j

( u* F$ X) h( j/ ?6 }6 k9 L) b35.The process by which a liquid fat is made solid is called:
& ~( Q2 x! \+ P  \* V# w液体脂肪做成固体这个过程叫什么
- O0 E! K; i1 E  N& P* @/ vA:Hydrogenation  氢化. o3 l, X, v0 b$ }
# Z! F+ j6 d' J
36.Which of the following is not an example of a fat substitute?- Z  q9 d- w& ~. \" y0 Q4 i
下列哪项不是脂肪替代品的一个例子2 {: J/ n5 _& z
A:Acesulfame K  安赛蜜K表
" I. D2 ]/ I$ y& o4 K8 G- M  S+ T- B$ E2 G+ X
37.Health Canada requires that a product labelled "fat free" contain:) z; ~. f; R  B4 f% D  |
加拿大卫生部要求的产品标有“不含脂肪“包括:& o7 @# |  V' X- l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- S0 P( o( \, e" t1 t' ^& d
- U; p" M' J; |* P1 a# q38.Which of the following is not a problem associated with converting recipes?
7 e' v% N+ U- \7 f3 w% K( L下列哪项是不相关联的转换配方问题?
, @; W. I( t2 p( d1 V0 x" sA:Unit cost 单位成本
, W/ }; Z- O7 Z: y4 T$ r8 c
  A4 d$ v- B+ _; w/ j  F0 n39.The condition or cost of an item as it is purchased from the supplier is called:# P( ~3 s' M' K0 {/ D
从供应商采购的物品的品质或成本叫什么
! ^& O9 }- J9 o9 OA:As-purchased cost 购买的费用  Z) W+ R. p, i6 a
7 H$ k: q* ^3 \( q  S& c2 k
40.The amount of stock necessary to cover operating needs between deliveries is known as:
# v. }8 H0 ?6 L  m6 i5 d2 S在新货到来之前用于日常所求的必要库存量叫什么
. E4 g7 H( c8 C; zA:Parstock 基本日常最低库存
& X3 K6 a* G5 M% B
: _) G) O6 ~6 E5 I: L! j41.Which of the following abbreviations is used to describe the proper rotation of stock?6 l3 U0 l2 U5 U) R* F
下面那个缩写是用来表明正常库存流程?
5 d( m' t* s9 T6 d4 m9 f6 gA:FIFO=FIRST IN FIRST OUT 先进先出
! `  Z/ l0 O* G' q7 F
, D* B6 p: M( {8 O6 `: k* t42.Which of the following knives is used to turn vegetables?
6 n8 n" t( M6 V5 _, ]6 C+ s下面的那把刀是用来打开蔬菜吗?# S. O: _. _" x* n! ?6 Z, M+ T
A:Bird's beak knife   鸟嘴刀# j/ d- e3 o0 q& U! n. k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- h) d7 j) W9 w
% n+ k' `* _& W
43.What is an instant-read thermometer best used for?
( [( ?% _2 _5 f( k, |; s即时读温度计最好用于那方面?
5 g- ~9 c( `6 C5 Z, F; j1 ^A:Checking the internal temperature of a roast 检查被考物品的内部温度2 ?9 y: ]$ Z& x& I
: b' t1 }' T6 I! T2 w" n, W) S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) x& \% q% d$ ^% G+ }4 T下列哪些金属材料受热均匀,通常用在铁板而且非常重5 t$ M* h$ T- Z( v
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 i) B7 _' \' {# M9 P
哪件装备下面有一个可移动的碗和一个S形叶片?
% K+ R4 U: {! e4 [A:Food processor 食品加工机
6 j2 K! E7 N' Jhttp://www.google.com.hk/search? ... iw=1263&bih=5729 p; |8 c' J) a7 D/ M% a
4 w' G  d; v( `# s+ G
46.Which of the following is not a rule for knife safety?
+ H, j0 ]9 u" a, c, M" B9 _  V下列哪项不是用刀的安全规则?1 c' p( n2 u% h0 s. ?  u0 f- m- @
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- P! |1 _7 w  A' I7 [, F

2 {( R. p/ {' O5 r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 Q( Q0 v' ]0 S0 ^5 w9 {5 T% I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, J/ L' f& G" s; V
A:RondellES
- ]. g6 m+ P  x# c* Z3 uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) c. o! Q2 U' W0 s8 w: t, D

1 E* b# v* C* f+ n1 p48.Which of the following is a diced cut used to garnish soups?
) |4 h, m9 \/ l# g$ j5 }4 j: l下列哪项是切成小方块用于汤的装饰?, J% k4 |7 N1 N% ?. j) k+ S
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 f0 h6 P: ?- _' y- P3 r+ w" }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! K' w2 z- e* ^+ y7 @. J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!!——
; z: Q6 F* U' T9 s; QA:Gaufrette
* m4 I* \" b6 J1 Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 J! r) O6 }, j2 B; l7 w4 {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 p! w$ R2 I1 v0 tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# ?. z( W9 I: h- j) p
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)4 c* K6 R1 \. D6 w  U/ K' D4 |+ {
A:Cilantro 胡荽叶 香菜. _7 N( q& m. E' o5 ~. m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. R9 Y( r2 W) x% ~0 _  X

% w: o, c5 ^) J/ l# L6 C( Q60.Allspice is made from:# B, n+ w/ I7 e
多香果,  多香果香料是什么, U3 o# L& ^8 g: B- s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# H1 R: ~" c% _2 g5 P8 P7 i; [8 ?A:A dried berry 干浆果
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4 y1 {' I) i' q; k( {# w61.Which of the following are used to make a sachet d'épices?
  Y; ]  r( h: c4 m' I6 @0 F; A下列哪些是用来做香包德épices?; S% C* r' E; d
http://www.sachetcatering.com/
, f! C+ }. \4 {6 S( x  m) wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 D$ E! e! _5 Q
/ R7 C; E# @7 ~% z" \
62.Which of the following condiments are not soy based?& ~1 N2 \& ?# G/ @: ?$ K( w! _
下列哪项不是酱油调味品的?
' E- L& I! y! f6 k/ PA:Wasabi 日本辣根
' l) \- h' c. c# p5 ?; h4 h6 r  j+ ]0 U; t6 a/ z( ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 a. F' Q& {: N' ^% O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 o( e- [. x. i* M3 }1 _! iA:Pasteurization  巴氏杀菌" }9 P; A9 [  L; c7 |6 j
1 i! h4 @, m* f+ }9 p9 \1 C
64.Which of the following steps is not the correct procedure for whipping egg whites?
6 O  @( o5 A' n  ^5 I下列哪个步骤是不是正确的蛋清搅打程序?
  Q: A7 S8 X- ]2 l( N. |A:Allow to rest before use. 允许休息后方可使用。; o* L7 k3 C# |( {, y9 X1 P
2 J, h0 N6 M& A9 e$ n' h1 K
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# }1 i% m* m- E, s# K% y( `A:56g and 63g 56克和63克: n, d( ?: U5 h. R/ T

( u5 k- |0 c$ ~' M% o$ N' U! B66.Evaporated milk is a concentrated milk that is produced by removing$ V$ m7 [- p/ H5 |9 `. @# L
炼乳是一种浓缩牛奶 是去除什么做的5 |- M* b0 q# s5 `2 Z3 ]
A:60% of the water 60%的水
) e; Q7 E# ^# ?" O3 \7 y. b2 i3 C  N8 O1 c, e$ o& k% g6 J
67.A method of cooking that transfers heat through a liquid or gas is:
$ g1 T" U' f; @$ H, P, R. X一种烹饪方法,通过转移液体或气体是:
& Q  p% m7 j: i1 z  ]% nA:Convection 对流
+ Q: {5 c5 w0 a3 Y- c
$ D  l# U+ @* S$ I; r, k7 W. y68.The cooking of starches is known as  烹调的淀粉被称为
% S. K" e$ R7 k% cA:Gelatinization 糊化
% b' N, q' |# N8 k5 N+ g% H+ D5 x7 l. p+ j2 R) M
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! F$ d3 `( t  ~. R9 S$ u& P* m$ W) V; LA:Braising 烤
! }3 k+ n* L  ^$ K# M' W; u, i7 M6 k' J6 U7 |
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:
$ a# V  ]: n1 h. k( m, F" ~2 T' }A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( @( e: Z7 Y, b4 o. y/ t
6 V. \1 g0 x: r9 G3 `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
! O7 A$ p% W6 n! A+ ^3 BA:Fumet 原汁2 [) W0 q4 Y( V
) V, l5 S6 S( e& [! M$ h
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
% {1 z8 A$ K' s4 Q, d# y, pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 N1 m  ^8 \' p2 K& z- q2 x
. {8 \- T9 v; W  V
73.Which of the following is a principle not used in stock making?
/ v! Y% ?1 D7 s* b下列哪一项不是用于制造高汤(低汤)的原则?
, Q# r4 K1 Y" v2 LA:Start the stock in hot water.开始在热水中操作. J: m7 m" w) o5 k" \
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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& k3 S0 ]0 v3 Q% ?; S* G7 s
A:Remouillage 法语熬汤
+ y- l' O$ \6 E3 C( Xhttp://www.haibao.cn/blog/post/176242.htm
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