埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8031|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。7 c+ e& Y  [7 J; c6 r# s

2 d3 ?- j3 V% m: z. z$ n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。
+ H1 [. j1 N; t  A: z6 ?* d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
6 D, K. n  v+ D1.Which of the following methods should be used to determine doneness in a New York steak?$ n2 @9 r0 E9 Y
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)2 T3 O& q( }5 k. S; N
A: pressure touch. 压力触摸" o3 x# Z1 K3 _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( O% o) I6 F) ]6 p* R2 S8 W2 c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 u3 ?+ a0 }% v  {7 {2 U0 c! ~
A: acid  食用酸* M8 Z0 _% n' m
3.Vegetables are major sources of which of the following nutrients?4 }. a, z% C5 V" R3 p
蔬菜中包含的主要营养有哪些
- z, m1 |( t9 C0 y4 k/ K( A) F6 F4 b/ [A:vitamins and minerals. 维生素和矿物质。
1 ?9 @, ~3 C$ }+ m6 L4.Cauliflower is commonly served with1 v2 I# G4 j3 f1 Y  l; Q+ [! j2 m
花椰菜(菜花)最常见和那种酱汁搭配2 z: J; g$ U$ M8 _! i# l
A:Mornay sauce. 奶油蛋黄沙司
5 z! u) g6 ^# s: F% i5.Which combinations of products are found in pie dough?
% D. q/ \7 r6 z/ E& {+ 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??)
9 K7 _6 y! a. \0 q. d4 ?7 OA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. V( T! ?- H  X. }% t  E. v
6The French term for mussels is 法国语青口(海红)叫什么) S) i) _- {) Q# `: q: m
A:moules.法语青口,海红  [5 i2 w% f5 p  f5 X
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 d0 P- f- `: u
A:faintly fishy. 稍微有点似鱼味
* y( [; l  m  V5 Y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 Z# E' y2 Y8 K" T' f; h
A:2 days. 2天
7 N& p8 n" x! d) G8 n9.What are the principle ingredients in ratatouille? # U( b2 _5 Z" n; J% u
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: @2 s4 Q0 e8 a$ J3 vA:Zucchini, eggplant, green peppers, onions and tomatoes
" ]% k& u- N, I* t8 p西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 G$ P$ {& v# U5 ]5 A2 }* W10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 r' z6 ^% @* y8 {$ w8 X7 YA:cook food in quantities that will be used up within 20 to 30 minutes.( P8 y' e# L5 P- X# d$ f
大批量烹煮食物要在20到30分钟内
$ l! b/ B) v- ?( ^* ~" n' I" x11.What person has the authority to issue a Health Permit?: `5 b7 a1 c: m- C9 `4 n! y
谁有资格颁发健康证(卫生证)。% X. Y+ `2 K- V
A:Medical Health Officer.- \% ?$ q. q0 W1 V3 p$ j- `
医疗卫生官员。& ]/ k1 i9 `4 w( v; K* {
12.For what period of time is the health permit valid?
- _% U! P8 |) W* m' E健康证的有效时间是多久?
4 Q) }/ X  v8 H+ s. ^A:12 months.12个月
1 h1 o& Y4 ]- I( {13.In the area where food and drink is prepared, the ventilation system must be able to change the air( T$ d2 I% O* ?) Q
在食物和饮料准备区,通风系统换气的标准时什么1 s# P3 ~) B* I7 [9 J+ S
A:08 times each hour. 每小时8次1 ^5 x5 u8 e* k, e& c% y/ R: n
14。The minimum temperature for manual dishwashing in the wash sink is& a9 b' m/ v  U
手工洗碗,洗碗池的水温最低多少度?! |% w8 m  r2 u$ [3 L3 w  _( |- b
A:110 degrees F (43 degrees C). 43度" r( A# ~& Z0 V  l2 d/ l
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  C( e0 Z+ ]& ]7 c
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 T& G3 `6 H" g  k. v$ Y) Q
A:180 degrees F (82 degrees C).  82度* v8 V# o2 x" L: j
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- _! |+ \" K% F/ X+ r5 z; s用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 H8 a2 f5 y/ \0 b% a- D1 z0 t2 ?
A:en papillote.  法语自己理解
# ?% e1 D: W& V* E17。Wing or Club is considered a: b6 Y) [/ x) [$ r7 g! x/ _1 @' {
翼和CLUB 被看做是一种...
) v8 @/ x  [4 BA:Bone- In Cut     带骨切
: {% s6 _6 B8 ~2 n  @) ^18。New York is considered a   纽约牛扒被看做是一种
; s* K3 D7 g' o0 s7 A( [A:Boneless Cut     无骨切2 a" t. \  ~; R* F6 P2 w) Y  B. B
19.In general, a court bouillon for freshwater fish will contain
! ?& ~0 H" \4 K- R% u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' ^6 a1 w; f' a; ?) w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( n1 P7 F8 Z) U1 }和做海水鱼同样数量的调味料和香料9 x5 N8 R9 {) J& A  h
20.Anise is very similar in flavor and appearance to
& }6 y2 j, E& l4 i& L3 u0 Q) z八角和下面的那种原料有相同的味道& M+ a- J; D7 e6 D
A:fennel  茴香
3 S: y8 `9 W" x+ u6 `- ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ a! r0 n3 d' N6 D8 o下面那种原料更像大葱且有平面的叶子( h$ f" X  H1 k+ t: ^! l5 d# o
A LEEKS  似蒜葱 (这边人叫京葱)
/ w- q" N3 ~. e1 z22.Which of the following cutting shapes refers to a small dice
5 R9 S5 ^6 Y4 E- @# o- j下面那种刀切形状指的是很小的粒(末)
" L5 E8 R9 l1 z1 d* x. @A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 k/ I# M' ?7 i3 E
23.Oil is added to the water for boiling pasta in order to
  j4 _. X9 Z5 {' ^- q向煮沸的pasta (意大利空心粉 )中加油是为了9 {( T3 R* p0 R9 R- N( {% t1 |
A:prevent the pasta from sticking and to minimize foaming action.
$ C/ V( ]! {& p防止面条黏合并降低发泡。
. g6 E' C6 ^, w0 D24.Which pasta dish features pine nuts and basil?
) M) Q5 w7 O9 m3 I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* Y/ Z/ R7 t! b2 n5 v$ b0 ~. g
A:Pesto.一种绿色的意大利面酱
/ W8 w) c; X2 Whttp://www.tianya.cn/techforum/content/96/563836.shtml( s$ t: u" v- f* ?2 l

) Q* n) C. J. W( M4 P- B. }; l25.Which of the following is a spring vegetable similar to spinach?* r/ L2 w# Z/ {1 j
下列哪项是一个春天的蔬菜类似于菠菜?
1 S* I+ L% S% Z/ l) K  o3 FA:Sorrel. 酢浆草。2 y0 `2 d( \4 g8 u5 F
http://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:. ]0 o! b$ T3 D  I$ n
哪位厨师最早带来高水准浮夸的美食
, v* S, q* d+ q  X0 d0 `& }8 KAAntonin Carême 人名 安东尼·卡罗美
% a3 x4 U/ ]7 X9 Q2 s* E& p7 E0 ^+ I$ X. h1 w5 {8 ^
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 T2 Y6 @2 {; Y" t9 ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 i/ R  e* r" b4 W8 n( ?% _6 `A:Cast-iron stoves         壁炉
, O8 X. u0 j' @+ thttp://www.usstove.com/products.php?id=6
3 ~' B- U0 U3 L) @6 b
/ {, v4 s* E/ w% s6 C9 u7 w/ }  u28.The French term used to describe the roundsman, or swing cook, is:+ h0 U$ n( m! L
法国术语,用来描述roundsman,或摇摆厨师是:
: @( N# ~; D0 x+ D0 F8 hA:Tournant   图尔南
( e* x* _: `' H/ p2 E# H9 k6 ^' g& F: g+ [, o3 a
29.Another term for the wine steward is:
9 H' d1 z9 m* C* u5 H4 I! V' z! S葡萄酒侍酒师的另一个术语是:, x. G) H- i4 E5 w& i5 a
A: Sommelier 侍酒师
' V% B( c8 @% u! s) t9 F5 a  F" _
6 M5 y2 |/ ?$ z' I30.Molds, yeasts and fungi are examples of a:
( {( v4 J; ]0 `( Y霉菌,酵母菌和真菌是一个神马例子
7 k( l# s9 G: P7 m/ L' zA:Biological hazard 生物危害- F+ G% y3 S8 C8 i8 k

+ p$ g2 T& w1 ?  w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ [3 d) {: i+ e- i( U& g, \根据加拿大食品检验局,食品的危险温度区在多少之间:
8 `0 F, l3 b2 RA:40° and 140°F (4–60°C)     4-60度% `0 X5 A/ X. S4 F% s6 E5 ]
4 W8 [0 T* _/ M( Y) X
32.All bacteria need the following for survival:
7 \$ a; L0 T$ F4 J所有细菌生存需要以下哪些内容:
4 x1 ~: N1 A- ?; L. N" E) J. DA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: y) m. |8 L: T1 r. t1 S

  @4 e1 M' f+ |& n8 d6 f% Q33.Which of the following correctly represent critical control points in a HACCP system?
$ G  X. n1 D' _& Q7 @) F以下哪项正确表示了HACCP体系的关键控制点?
1 L- }7 {# m# I- `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 N% D/ U2 S, ]2 V; {; b4 l4 K, E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 o- n/ A+ N" i: m8 f3 r
/ E0 V3 C8 d* p34.Which of the following is not an example of a carbohydrate?% M+ z! d1 r/ ~1 [2 ^0 L( i0 j
下列哪一个不是碳水化合物的例子?( ]. j/ I+ g; |& k9 o
A:Essential nutrients 必需的营养物质8 m& y& M5 n( p% m5 U( [

6 I8 b6 `5 n7 y( B5 L! `* F1 f35.The process by which a liquid fat is made solid is called:
9 Q" g: k. J' v5 i1 O液体脂肪做成固体这个过程叫什么: m3 N/ P4 ~$ r" Y
A:Hydrogenation  氢化
& p. o, ?8 c/ T* u* _# ^: [# F; {' w' t$ S# d0 T
36.Which of the following is not an example of a fat substitute?, Y! G1 O+ `( N: E# N# W
下列哪项不是脂肪替代品的一个例子
6 u0 o- e! X+ y, a* ?. C9 a# bA:Acesulfame K  安赛蜜K表3 x6 L* \7 Z& f: ^0 ~$ Q
0 f7 K+ W- j- [% O
37.Health Canada requires that a product labelled "fat free" contain:2 g& q* Q: u1 g% t) v
加拿大卫生部要求的产品标有“不含脂肪“包括:) |3 \9 _  ^+ X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 w) b: W+ ~' E) B/ S" k+ E5 t6 Q# z3 ?2 J
38.Which of the following is not a problem associated with converting recipes?: r% a5 V/ N3 H$ t7 `5 u) c
下列哪项是不相关联的转换配方问题?
! I( w  X) J, Z) r/ T7 _" TA:Unit cost 单位成本
1 ^4 X; C; h- v. T: w0 R" l; @( H! C& ^+ n0 c1 L
39.The condition or cost of an item as it is purchased from the supplier is called:5 L( D, ^2 A3 K1 h& J% T
从供应商采购的物品的品质或成本叫什么1 L8 Q4 Q5 V( Y+ U& K2 K- T
A:As-purchased cost 购买的费用
/ g$ S/ a# g4 l, K% y( |" g
6 ~  M& j& }, f( o40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 {* H0 }7 g; C' b: c" B在新货到来之前用于日常所求的必要库存量叫什么& W* L  h( A6 X+ |0 I
A:Parstock 基本日常最低库存
2 h3 M7 H5 r+ J, \) t+ w1 e; [7 P8 o8 C. F
41.Which of the following abbreviations is used to describe the proper rotation of stock?% T! C% O' f- \4 T- l( s
下面那个缩写是用来表明正常库存流程?
4 g6 i8 U4 v$ r! g2 v9 M( R1 |4 IA:FIFO=FIRST IN FIRST OUT 先进先出$ P- w  l1 x- `1 ?2 T: V

. s, h- B% A9 Z+ C. {- f7 e42.Which of the following knives is used to turn vegetables?
5 j7 p" [) J3 C' z9 [4 R2 }5 `下面的那把刀是用来打开蔬菜吗?2 r9 a! j: r, J
A:Bird's beak knife   鸟嘴刀4 w9 @3 b6 {- I; E5 Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% u' i) @" l; I( [! K; K
6 \; h& {6 A/ U% V
43.What is an instant-read thermometer best used for?. G/ G# J1 K& r* k# R7 m: `- j
即时读温度计最好用于那方面?
6 V; v$ G+ i# ?) S$ qA:Checking the internal temperature of a roast 检查被考物品的内部温度9 h6 J0 d, s( ^
6 ~* o5 f; F% D  o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  ^" _) n( a% Z) ]* c6 i# H下列哪些金属材料受热均匀,通常用在铁板而且非常重
% v: ?' v' T( s% E4 ]A:Cast iron 铸铁
* e% M  a9 K9 K* X" h  }, A1 [
. J7 s+ K4 q* L4 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: ~, E2 }3 r, ]  d# @# I0 ^
哪件装备下面有一个可移动的碗和一个S形叶片?4 ]0 r! `* @; _* u
A:Food processor 食品加工机3 e" y' J5 ?- k0 }
http://www.google.com.hk/search? ... iw=1263&bih=572
! g& ~1 }. T" {" ?! y; m
* {. A$ ?+ Z% e46.Which of the following is not a rule for knife safety?
1 h, R) r8 M/ K9 U/ r' M9 U6 u' y下列哪项不是用刀的安全规则?3 }) A  s8 Y6 ]) m0 u8 [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" V& o% |2 r+ _! r6 V9 Y

9 s3 _" p, S) A/ Y" e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 W5 P4 S6 d' J) a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' y0 X, M) p4 K8 A. H
A:RondellES
6 d/ \! c% N9 N" C6 K! n( xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 k1 a' w3 ]% P+ I1 e: S* f7 F$ ^  U
5 ^8 {$ Z0 G1 ]: q
48.Which of the following is a diced cut used to garnish soups?
, Z* F7 Z; ^9 B! b2 I下列哪项是切成小方块用于汤的装饰?
2 ?! \; u; o2 X' e& t) [A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' h% A* X3 ?- u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ p# ]; |( c6 l9 T4 o0 I1 ~
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!!——% G3 a" r" ^1 f; @
A:Gaufrette
: f! @/ \: m% [7 R) Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* ~5 ^4 q. ^" s! a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, Q4 {: m  P. r( |) O* D$ ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! H1 i2 t7 M) K+ P# J1 r6 p* c# [  P, t
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ }- \  ?! P2 N8 V. k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)
+ d+ _4 G# R/ W- c0 t" ~: o1 JA:Cilantro 胡荽叶 香菜
# w' ^/ j) K  ]! Z; V0 vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: V/ P/ X$ h: r( A( S7 ]

5 h7 N) D+ W; I( q" @  B/ \2 z7 d60.Allspice is made from:
" v% c: J, Z" U, q# `. R 多香果,  多香果香料是什么4 E$ o" \4 `* y( l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( @0 H. y- v- O# [' U) Z+ E6 Y- }A:A dried berry 干浆果
& ?- n/ N6 B3 i; u- ]8 H, o/ Q/ H& s7 B+ X+ r& x1 _( B
61.Which of the following are used to make a sachet d'épices?
5 [' H: E* u, s& S+ D* q0 |4 [6 h- N下列哪些是用来做香包德épices?
( m' f$ d! L( G+ F: thttp://www.sachetcatering.com/6 g& [; Y6 V7 o% b' F- o% |( {$ ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 X; p$ Z/ @* N9 W3 C$ L, l) T# [! i" |$ D
62.Which of the following condiments are not soy based?1 l; D: e: G' u
下列哪项不是酱油调味品的?( j% Q& Y; D( ~# u
A:Wasabi 日本辣根
/ z% ?* a0 Z' r9 m" b  K0 e* f8 b0 W, }, [+ G7 ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ i( n1 b7 I8 A# z; x3 y" W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:
6 N8 M& H1 F0 ^8 _$ N+ l2 V' wA:Pasteurization  巴氏杀菌& I2 m7 R9 C  h6 i( W5 m

7 b5 ]8 n8 T" M! ]+ F64.Which of the following steps is not the correct procedure for whipping egg whites?$ S& T. L: Q7 i1 i
下列哪个步骤是不是正确的蛋清搅打程序?
8 [4 t$ A/ A# a0 K" }; S' R0 DA:Allow to rest before use. 允许休息后方可使用。9 ~- {5 \. ?- ^2 I6 E( v) v0 z) \
2 Z: k  Y" S+ V
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 R7 m# k; h9 K6 E8 g
A:56g and 63g 56克和63克
/ e- g) u! Y, N5 a) m4 [
3 ]; v/ x- A& {: J7 Q/ ?66.Evaporated milk is a concentrated milk that is produced by removing
9 z! H0 J- e8 O) a炼乳是一种浓缩牛奶 是去除什么做的
3 A7 G9 K6 N8 r, E; H7 M8 P+ G& LA:60% of the water 60%的水
/ Q  q+ i' W! x9 ~* \% b
4 |9 D$ R1 d9 S6 v67.A method of cooking that transfers heat through a liquid or gas is:
& F0 b$ m1 s; ]一种烹饪方法,通过转移液体或气体是:2 r( N) z! o! u( D7 c9 l
A:Convection 对流$ Q0 a2 ~: w6 g

- d! x6 Z# d* P% E& }; y68.The cooking of starches is known as  烹调的淀粉被称为2 z* w, W3 i" A  k. ^: |5 P' Q
A:Gelatinization 糊化. H2 W" K7 T: x; W( Q
8 A( f) N0 u, p" i0 l( J0 e
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: W5 t; H# A. t4 q9 ]8 `, e7 @A:Braising 烤
8 C" n$ r" I/ E# ~1 ?2 D' m4 [; {& P9 R6 b; i* e- _# X
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:
3 q: [5 O- \" _2 ]8 l7 ~9 cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* x1 }1 \) w' R. q+ \

8 q; d4 \: t# W6 ]* |4 O, X" ?/ m71.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
; u5 l" ?: o4 x- w  @5 O- V# YA:Fumet 原汁
2 S/ s, H% P8 [+ Z( K) p8 g) w/ V3 }1 {. o4 V. k& l) t
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* J; e; x/ j+ }* X; {) y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 u. u2 `7 F, Z* b1 F
8 |8 [- h) F3 b0 i& a
73.Which of the following is a principle not used in stock making?
: H5 g9 r8 @, B7 K下列哪一项不是用于制造高汤(低汤)的原则?
# J, z2 v2 P; A5 e$ h" h1 a& \A:Start the stock in hot water.开始在热水中操作
/ d1 P/ y  [  K; W5 J
* C" U1 Q. X0 V2 [( O- N74.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
. l( H" K' c0 g3 ]1 fA:Remouillage 法语熬汤
- @4 |; A4 V' a; shttp://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, 2025-11-30 02:26 , Processed in 0.160772 second(s), 16 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