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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。5 q& n9 @3 j  ^6 \! {5 |2 D

/ P6 ?$ _  U; D* o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。
0 J& C! T2 n! f  q2 o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& r& y4 e/ z$ H. Y
1.Which of the following methods should be used to determine doneness in a New York steak?
0 X# H! Z8 C) }+ G! o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)  I! F9 X- O. R5 O3 s
A: pressure touch. 压力触摸3 x4 }5 D" v8 q: v; B/ I9 C
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% a4 Q6 _1 u/ t# M* E
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) \8 [$ B& z, R: Q& A$ b
A: acid  食用酸; Z7 J. f* A3 o8 u& W) t* q/ {9 m
3.Vegetables are major sources of which of the following nutrients?6 P% c" G0 a) B
蔬菜中包含的主要营养有哪些# \  t0 P& R! K4 Q2 B0 A2 [
A:vitamins and minerals. 维生素和矿物质。! m2 v! P, E1 _% L$ D6 k0 m
4.Cauliflower is commonly served with
5 q, }* [, v9 y( X' S6 [花椰菜(菜花)最常见和那种酱汁搭配
$ Z9 T1 {+ ?" T) m/ Y5 U0 RA:Mornay sauce. 奶油蛋黄沙司
4 m$ o5 d+ G6 O7 g5.Which combinations of products are found in pie dough?
& i: H1 T, G# c. j下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. ?. r$ Y( F( Z$ x: k5 e- s8 ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 l2 C6 V1 B& B, @$ t8 S
6The French term for mussels is 法国语青口(海红)叫什么
3 k" V7 p* l# V3 D8 x. M9 p$ H) kA:moules.法语青口,海红* d2 Q) K8 [7 U& N# O- d# k% Z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 Z" y2 ~& [/ R3 |0 g, s
A:faintly fishy. 稍微有点似鱼味
- n' S2 B! g! b8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  m3 I8 A7 i- j! }. B) RA:2 days. 2天7 `/ O4 i8 {4 s, V, V
9.What are the principle ingredients in ratatouille? 4 E  Y. i5 L$ Z+ G) `
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 Q" t& X0 z1 _& E% yA:Zucchini, eggplant, green peppers, onions and tomatoes
3 |& U" N. p$ Z西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). @" d6 u% \! W5 U( e, V6 Z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ J2 i* o3 w7 K  W$ W/ p9 q* U
A:cook food in quantities that will be used up within 20 to 30 minutes.
4 C2 Y& X* _- a) u  m大批量烹煮食物要在20到30分钟内$ S7 d7 s1 S; \8 f2 ^3 A
11.What person has the authority to issue a Health Permit?7 q: P4 p8 l8 S  c' p1 `" S
谁有资格颁发健康证(卫生证)。
' ]: ^) Y3 w: O7 o9 J5 I4 H* FA:Medical Health Officer.
8 [) t! @; ^& P( G* X医疗卫生官员。; o5 N, x4 |9 I8 U; d  k3 ~
12.For what period of time is the health permit valid?* g/ H7 e! M9 K% i
健康证的有效时间是多久?! N+ p/ F. T- ^/ z4 C
A:12 months.12个月; F% F; A4 l9 o" @/ G4 H
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! ?; u9 K& H( K4 }" b: ?# o在食物和饮料准备区,通风系统换气的标准时什么
: d) n" s& ?% R1 ^- }) n0 fA:08 times each hour. 每小时8次
9 o) R) c+ {8 G14。The minimum temperature for manual dishwashing in the wash sink is
3 [/ C, v: g& j2 h手工洗碗,洗碗池的水温最低多少度?/ U2 i/ Y$ r, Y: O: C0 G; s" X8 p9 g
A:110 degrees F (43 degrees C). 43度' S& `6 q9 M% l$ Y" h
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: |9 ?1 ]* R8 J! ?
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 d# g( ^; B! I' m9 Z9 F1 bA:180 degrees F (82 degrees C).  82度
% m/ c  w# \5 T! K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 V7 Z, _, v( ~$ E4 n用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 \# X# M: w9 M! R# a7 m; u
A:en papillote.  法语自己理解6 w$ k. c6 F& ?
17。Wing or Club is considered a* l) o# t8 ?1 G" T0 u
翼和CLUB 被看做是一种...& _1 e% y# d1 e- \3 W
A:Bone- In Cut     带骨切2 j7 M9 w; N2 o% F' {1 J" ~5 d% o
18。New York is considered a   纽约牛扒被看做是一种
! v" u' L0 c: y. \- X2 IA:Boneless Cut     无骨切* \0 p# E5 ^: F) y# I: X% m+ a- I
19.In general, a court bouillon for freshwater fish will contain& H' H8 A! Y6 {# A* 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
, L5 I+ I3 T% J8 o$ m2 CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' }4 J3 _$ }) H. U7 c' Q' d; v和做海水鱼同样数量的调味料和香料. T+ M' E* k7 ~' |% a7 p
20.Anise is very similar in flavor and appearance to
4 Y# h5 e3 ^' m* b八角和下面的那种原料有相同的味道! ?8 C+ f$ |6 v8 M, R: v8 w5 k! e8 n
A:fennel  茴香
% C* r, B8 U' @/ B4 C  d21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 m7 i6 u- {5 y2 F! v1 M
下面那种原料更像大葱且有平面的叶子) v( Y% ?2 o. J  ~
A LEEKS  似蒜葱 (这边人叫京葱)5 ]/ v/ H/ |; q! O8 p, [
22.Which of the following cutting shapes refers to a small dice
. B! B: w( n( U下面那种刀切形状指的是很小的粒(末)! c( d9 k' C7 W; R% e
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 W9 h+ z2 _$ {1 {( G+ J23.Oil is added to the water for boiling pasta in order to2 b0 u. G4 i+ d9 o' a1 V
向煮沸的pasta (意大利空心粉 )中加油是为了
) b) L' W, x7 M7 ^) C" r9 {8 ZA:prevent the pasta from sticking and to minimize foaming action.' B- ]2 ?/ c9 @, s1 ]& ~
防止面条黏合并降低发泡。
. z/ T7 a6 ~- S% g24.Which pasta dish features pine nuts and basil?
. S2 g! r  S5 U$ i下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 B1 Z. L/ m" j. U; [: f
A:Pesto.一种绿色的意大利面酱 + ^9 x9 o7 s6 r
http://www.tianya.cn/techforum/content/96/563836.shtml
' W, C5 E; J& q% y  e, A+ b8 A, R% x# I# }* Y" f( W  ?
25.Which of the following is a spring vegetable similar to spinach?
0 ^0 \5 t6 R4 [$ [% L- e下列哪项是一个春天的蔬菜类似于菠菜?/ ]# f( l8 W+ H7 E; E- M9 c/ j
A:Sorrel. 酢浆草。" l5 ~: F2 H8 i9 U9 d  E; m
http://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?
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:
( \% \6 H1 H  Q0 N4 F# M$ M# R哪位厨师最早带来高水准浮夸的美食
( m( N0 n2 f- v4 L( R! J. {7 zAAntonin Carême 人名 安东尼·卡罗美' B, P  c% I$ v3 _, h$ M9 _

% T5 M# |5 j& C5 r5 {1 x& ]3 }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' Q4 w2 d+ a) M1 O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 e6 @9 _1 @! V5 l2 S
A:Cast-iron stoves         壁炉+ v5 G9 v( Y  ?. V; r8 W
http://www.usstove.com/products.php?id=6* g) o1 D- [2 k& E# T

8 v. B  L9 ]' ?  r/ F' x4 v% m28.The French term used to describe the roundsman, or swing cook, is:
6 _. u  f, L$ i$ `法国术语,用来描述roundsman,或摇摆厨师是:6 W( v" G5 C' T* ^- ]; h5 q
A:Tournant   图尔南7 T2 z  a/ C6 x9 _3 |$ c) {. r

# r0 V  ]# z/ u# D+ Z! T29.Another term for the wine steward is:
2 k4 U8 g9 a2 V; k* F( a# B葡萄酒侍酒师的另一个术语是:
3 z3 d4 J/ d6 \A: Sommelier 侍酒师; q1 S- U- h! F* Q+ \  B; R
) z1 r1 k8 Z( B
30.Molds, yeasts and fungi are examples of a:
9 ?5 N2 i4 V5 f$ }4 M6 D霉菌,酵母菌和真菌是一个神马例子- U3 L4 o5 \! p/ K+ r3 m
A:Biological hazard 生物危害. r/ q( v, `: H. M

  `& m$ w3 Q, v! J, Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 |) x; ?, a! \; h
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ v) H& J1 B0 E6 |- x8 k; G: gA:40° and 140°F (4–60°C)     4-60度
3 ]6 }: b- o+ u; s& i4 _; L% ]8 K$ H) Z" j
32.All bacteria need the following for survival:
2 i7 U! V' ^- h0 l所有细菌生存需要以下哪些内容:
/ B) l6 B+ T5 c& l4 q7 k! f% fA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
2 a( n/ u  y. x! A! E" g; x8 S" T" @, M
33.Which of the following correctly represent critical control points in a HACCP system?
; f9 e& A) X0 T$ t' A以下哪项正确表示了HACCP体系的关键控制点?- m5 T8 ]8 E4 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; b" Q2 Q# M* b% J- V  C& u7 m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& W8 j5 c  N# X+ o/ E: j
9 B1 x, z) P( k. U& v34.Which of the following is not an example of a carbohydrate?
( M/ l; N# b" L% E9 }* h下列哪一个不是碳水化合物的例子?
1 \$ h2 z5 B6 y* n& C9 HA:Essential nutrients 必需的营养物质1 D7 z6 s* I* c( d' M+ D
( ]% a8 [0 r7 ~3 ~
35.The process by which a liquid fat is made solid is called:
7 I' g2 E3 N# s" M- L液体脂肪做成固体这个过程叫什么5 R# C! R. n, n) X) }0 [
A:Hydrogenation  氢化) V. v! \$ ?1 X% ^8 _
0 j* s  R6 g! Q1 I: [
36.Which of the following is not an example of a fat substitute?
, h+ L$ v( f) J! C, `下列哪项不是脂肪替代品的一个例子2 Q" S! K0 v5 L# h2 |9 ]9 C5 B
A:Acesulfame K  安赛蜜K表- M5 F  l, U1 m$ E( X

! q6 y5 r# z' M- ~; u, r3 o37.Health Canada requires that a product labelled "fat free" contain:) @* F. V  n- y; [. a
加拿大卫生部要求的产品标有“不含脂肪“包括:# |/ I9 l. U/ \) l3 ^2 ]$ n+ [) V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 u9 A; z! G" D+ S! x* {$ l7 q7 b9 b
38.Which of the following is not a problem associated with converting recipes?% j5 E9 _5 F7 ?
下列哪项是不相关联的转换配方问题?
/ I( h+ p3 n7 y; IA:Unit cost 单位成本
: t& \; f8 b1 D: a
( O9 d# R8 q9 V3 [5 g: e0 n8 l! h- S39.The condition or cost of an item as it is purchased from the supplier is called:
  z+ d3 Q% v2 c+ [" }3 m% d4 h! |从供应商采购的物品的品质或成本叫什么
1 h" b1 n. H) JA:As-purchased cost 购买的费用
; Z' e; u/ D5 v+ J7 s+ [( i& I- w
7 }$ q2 t1 |8 A! {( L/ d8 Z1 P40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 c' j, {6 [" W1 z& F# j在新货到来之前用于日常所求的必要库存量叫什么
6 h$ G  x& l; o! ?A:Parstock 基本日常最低库存
4 D' X. o1 R# g- _8 `. c2 A6 S2 p; K: ?% c5 ~& I9 K( t
41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 O) r) C6 Q/ f/ O0 G下面那个缩写是用来表明正常库存流程?
; ^1 x6 ]* A" M  T( C. vA:FIFO=FIRST IN FIRST OUT 先进先出3 W% R" Y. g: ~

8 ]9 C6 t0 I/ p9 A* ?2 v- m42.Which of the following knives is used to turn vegetables?
8 w( H: \& f$ R. g5 w下面的那把刀是用来打开蔬菜吗?+ h9 c5 N( Q4 l2 Z- M
A:Bird's beak knife   鸟嘴刀
  x" P1 @- k" ]: Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 [/ L9 T0 [2 L1 o- ?$ N5 \( K. l! b$ L) l2 r) w1 X, w' ^
43.What is an instant-read thermometer best used for?
/ E* W; E! S$ U. G& Q即时读温度计最好用于那方面?
! D  z- w0 c& {$ jA:Checking the internal temperature of a roast 检查被考物品的内部温度1 \: a; i% s; t7 U) K: U7 F

% r* N; X' X" [& n8 U) b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 b% r: j" T% q& _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
  a* J) j  [& x: \A:Cast iron 铸铁
' _7 Q8 o/ _4 Z# p* N) `: t  D. q4 k, a, F, i5 B9 ~( L( s* m
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* O' \$ ^, J) v$ Z% W
哪件装备下面有一个可移动的碗和一个S形叶片?
) C% ]/ q  x2 i  p7 yA:Food processor 食品加工机
+ j) v; P' r" X" |0 F3 i: I1 D. ghttp://www.google.com.hk/search? ... iw=1263&bih=572- O( f$ N  p5 z' X
) _- j3 _- h& W0 E
46.Which of the following is not a rule for knife safety?+ P/ I9 B* _3 D2 p  b2 R
下列哪项不是用刀的安全规则?
8 \+ K6 e; Z9 w! W7 ^5 T! w: U8 B3 ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 U, b6 a# C& N* y( L
* H# n  }" G1 a9 P
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* S. @1 r4 U/ u% E6 V1 T# `1 V+ {0 |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 L9 N/ q3 V& J- x
A:RondellES
) C  h9 h$ t  @0 ^, O9 a- chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. {" E& z6 x3 Z9 a
3 A! b/ v% P' |, P* `! ~
48.Which of the following is a diced cut used to garnish soups?
& E6 B& }$ F5 L, G下列哪项是切成小方块用于汤的装饰?5 i/ G& }/ |4 p, Z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 q  K/ u( ^" E& `$ M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( V9 P( U$ a7 r5 K, c4 i
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!!——
$ [7 x# p$ {4 a7 U( BA:Gaufrette 8 {: L7 C- ~9 m, K# ]0 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 z3 g- e2 t4 U6 j/ P1 z" B$ o5 Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 F9 p' \! d/ SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, _' y7 J3 q# {0 Y& O% O
6 T4 ?4 I& A/ l+ ?) u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 H  b' u/ \$ V4 T2 g1 J6 g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)
1 y: i; Y- W; D0 vA:Cilantro 胡荽叶 香菜0 S8 S2 y$ W/ \2 z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
, l7 N$ h% L  |  p+ S, m
$ `3 i, W3 L4 L! E60.Allspice is made from:; L6 y: w  ^& h7 c) i
多香果,  多香果香料是什么
2 o! j) g. \' @  V1 Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 j. t$ t; n+ D/ @2 J- a' I) O7 s/ W) vA:A dried berry 干浆果
) o& d3 {0 _' C. ]% G+ i8 B
7 L& k; b  L$ p* I61.Which of the following are used to make a sachet d'épices?
) {6 b+ c9 |7 f' M下列哪些是用来做香包德épices?
4 H- ?1 t7 y* C1 Y2 v/ [http://www.sachetcatering.com/
- f0 J$ L1 k" C, ^8 XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 D: [5 B: J1 W, v( j
6 R1 r# w1 E3 W. ~, j/ A
62.Which of the following condiments are not soy based?
1 @# ?! h6 y9 h, D6 O& a& i, q- n下列哪项不是酱油调味品的?* h7 u, p( h, E  b6 K3 b* V5 j
A:Wasabi 日本辣根
0 V, T. d4 ]$ S: M" ~0 N
, A; `/ \5 C8 Z& |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- X1 _6 Y: {1 X3 j3 d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:
4 H$ u9 T1 d$ h1 T8 ?A:Pasteurization  巴氏杀菌
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! B9 w5 ^# \9 f& x64.Which of the following steps is not the correct procedure for whipping egg whites?
. n5 ~0 x# X1 }下列哪个步骤是不是正确的蛋清搅打程序?9 N# r) p4 I  l- A2 {- ~8 |) j
A:Allow to rest before use. 允许休息后方可使用。6 V! Q+ j! S: ]8 f! v

- o, H% n: S- ]* M. b  N. }5 S65.The weight of a large egg is between:一个大鸡蛋重量介于:: \9 I) e9 E% G& u4 c% E( w
A:56g and 63g 56克和63克
# w9 V! ^+ K9 W3 g8 W9 M. w' }$ N
6 b* F, ^0 ]8 a* Z0 R+ i1 |$ p66.Evaporated milk is a concentrated milk that is produced by removing4 C# l* o3 A8 L! K4 ]
炼乳是一种浓缩牛奶 是去除什么做的
  g) t' i, B# S1 L; q% dA:60% of the water 60%的水- Y1 D& I/ U' g3 V' a& [8 [6 p& g
. j  @# l! _, I0 f# r
67.A method of cooking that transfers heat through a liquid or gas is:
# a# q7 v( S' i% y# |+ F" R9 H一种烹饪方法,通过转移液体或气体是:- w7 d- n$ W% e: j4 N; W
A:Convection 对流
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7 Z9 I3 |" q1 U) |/ g) d68.The cooking of starches is known as  烹调的淀粉被称为
4 E' Q3 Z4 [/ J* d$ D/ DA:Gelatinization 糊化7 F; w* {4 M4 a2 l
: ]! h' W4 W1 K% Z! j3 N$ k
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 W, ~0 G* m" ^: 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:/ M, G, Y6 t* T- ~! w4 o% K) U4 \8 U
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 n& Y2 x3 {- C, h8 J; Z9 \
  R8 Q: B6 z% [7 _5 ]8 K71.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
  }6 H1 o! r" N7 ^% ~A:Fumet 原汁3 w# ^' T% ?7 D
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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: C* Z% ~( a: {5 s, j) w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) Q. r# K3 W8 g73.Which of the following is a principle not used in stock making?
7 v3 n! T& g7 X) X下列哪一项不是用于制造高汤(低汤)的原则?
! H+ @9 y, Z+ `& a1 @9 tA:Start the stock in hot water.开始在热水中操作4 v" y) ~0 |6 e  h) z- }
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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3 W! \; @- f/ _# F- [3 u* v7 g& g
A:Remouillage 法语熬汤. `. ]+ Z8 f1 ~" s1 G
http://www.haibao.cn/blog/post/176242.htm
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