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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。
& R, m4 I% G8 D' k/ t( o
% G2 @" _7 k/ u! V1 B1 d. B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。# P1 z. ?! G. t1 ?' A
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: q# y6 l% q* N) ]& W4 R7 L; o
1.Which of the following methods should be used to determine doneness in a New York steak?6 _# m8 ?0 P/ {9 d% |4 q* n# V
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)% c% H2 u3 i+ [8 S  S# K% n1 \
A: pressure touch. 压力触摸
- l3 s& h1 M0 S; _0 p0 x4 G' Q( t2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  z  b* s- d# H7 }! {9 P. I/ J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
7 [$ B. E1 i7 {8 l) h. OA: acid  食用酸; H7 x- @1 W: v* J
3.Vegetables are major sources of which of the following nutrients?& e- U8 e% j" G2 Y7 k
蔬菜中包含的主要营养有哪些+ O. j1 s" ~- Z( D" M4 z* C
A:vitamins and minerals. 维生素和矿物质。
. {. k. U$ P) Y+ [( Z4.Cauliflower is commonly served with
- ]5 ~! C9 n7 t3 k: D4 r花椰菜(菜花)最常见和那种酱汁搭配
/ a$ C. f. m, t+ m! ^: j: u) PA:Mornay sauce. 奶油蛋黄沙司* k) T0 S# u4 J0 {2 z; }
5.Which combinations of products are found in pie dough?) J. _  Y( a3 o0 @/ [4 E! L0 D, {
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 V/ h0 P3 A/ `. b+ NA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# U# V7 @+ u! R* j' I( w/ l
6The French term for mussels is 法国语青口(海红)叫什么
! {  l4 `3 I+ `9 d# B1 Q2 TA:moules.法语青口,海红
0 O! w+ r4 {- v( P6 j& d7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( @; ]% v: P+ d3 r, H) YA:faintly fishy. 稍微有点似鱼味# R1 p: A) V7 ^4 @5 A
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( X+ t* w2 t2 K7 L$ V8 QA:2 days. 2天
; Z4 x" `: h3 s# V6 k9 \4 ?9.What are the principle ingredients in ratatouille? 8 I7 g2 A; b. L6 E. T2 l; F3 L& X
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), N+ x7 B2 Z# U4 Z, P2 Z' g3 G. `
A:Zucchini, eggplant, green peppers, onions and tomatoes4 X1 U, B! i( H" R$ J7 B# _/ f
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 _6 ~7 ]% I' f3 R$ y/ N10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" r! d' {' ~4 ~5 o" l0 a3 ~; AA:cook food in quantities that will be used up within 20 to 30 minutes.
7 U" ]* D5 O/ |9 z大批量烹煮食物要在20到30分钟内
% y& U/ {( D5 P' O% h1 ]$ _11.What person has the authority to issue a Health Permit?$ C1 A% n9 F5 \8 n: P3 d9 `
谁有资格颁发健康证(卫生证)。3 y, x# Y  U" b% R' {
A:Medical Health Officer.
& ]4 n/ |6 k. R, m医疗卫生官员。# U6 A0 y3 \# e+ ^
12.For what period of time is the health permit valid?
1 J/ u$ J  C+ O健康证的有效时间是多久?1 T% P% _) R' X" I3 }1 p) {
A:12 months.12个月
5 P! q% G' _# _$ z2 y4 [13.In the area where food and drink is prepared, the ventilation system must be able to change the air: v" G& u' K5 \2 E+ m* O
在食物和饮料准备区,通风系统换气的标准时什么! T; J" T- E1 ^) R
A:08 times each hour. 每小时8次
5 t  [0 L. N/ `0 i2 \/ Y" |14。The minimum temperature for manual dishwashing in the wash sink is
0 D4 a3 l" I! E) w4 Q手工洗碗,洗碗池的水温最低多少度?$ H" w) u; N/ u% ?+ u% V
A:110 degrees F (43 degrees C). 43度
! X$ u* N( O! ]15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 L1 C/ {" m$ }8 n! k
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  N! S  |0 `2 X% e
A:180 degrees F (82 degrees C).  82度: {9 P) a9 @. m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 \1 c' @! ^! X) o) n1 w用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 s$ W4 k7 k" _6 g7 [0 FA:en papillote.  法语自己理解
, x% j1 q% B& C* p" w4 i17。Wing or Club is considered a+ `" r" m0 }( G5 |9 J
翼和CLUB 被看做是一种...$ C; D  v7 ^3 Z* a2 ?1 v8 t" @
A:Bone- In Cut     带骨切" U1 p/ {. f9 [& c
18。New York is considered a   纽约牛扒被看做是一种# n* v3 t1 M+ |( P2 s
A:Boneless Cut     无骨切6 l2 Z& m2 V2 u2 G2 U$ i
19.In general, a court bouillon for freshwater fish will contain
' F  J* C4 Y4 ?8 n5 [) n& Y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
- i7 ~2 @" O8 [( w0 ]4 ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.  G9 O" x& c% X6 @1 ?% w
和做海水鱼同样数量的调味料和香料
' Z7 b9 F- @' p* q4 b" h  g20.Anise is very similar in flavor and appearance to
! R$ u  G* o/ r3 O9 \八角和下面的那种原料有相同的味道
! `1 P+ q3 N4 _# ^A:fennel  茴香) y# P1 X9 k5 h" T
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* Y: u- O3 g/ c1 a. a6 c
下面那种原料更像大葱且有平面的叶子
1 i3 P5 [; o$ F3 b3 X# Q% X6 ]A LEEKS  似蒜葱 (这边人叫京葱)
  y" p. I8 w4 a: w5 A1 W. Q22.Which of the following cutting shapes refers to a small dice
2 Z# t- p5 z, D1 W1 o. O- ?  R下面那种刀切形状指的是很小的粒(末)
) j8 P9 u; j& |6 N( PA:Brunoise. 法语: 粒或者末,先切丝在切成粒。# S& y$ V) p4 u( |* n
23.Oil is added to the water for boiling pasta in order to
9 W) O5 |5 d0 {) ?) D; j向煮沸的pasta (意大利空心粉 )中加油是为了
: f" ~. l+ P1 l+ TA:prevent the pasta from sticking and to minimize foaming action.
% C, Y/ ]4 H) U: u防止面条黏合并降低发泡。% ?5 H! o% C" P* X3 x
24.Which pasta dish features pine nuts and basil?
2 O) J  y/ f4 t/ H5 J: d: E下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ |( d8 P9 a6 A* R
A:Pesto.一种绿色的意大利面酱
. {1 `9 `( |, I4 D4 zhttp://www.tianya.cn/techforum/content/96/563836.shtml
( e; Y3 I* v; ~* |9 a( W2 X' S) B+ S0 c8 l8 i$ [* {6 Y
25.Which of the following is a spring vegetable similar to spinach?
  k1 b" Z, N6 |9 F4 s' C' Z下列哪项是一个春天的蔬菜类似于菠菜?
3 ~8 T) ]2 U, i5 |5 V2 WA:Sorrel. 酢浆草。
* L: z6 g3 Y- z& v+ xhttp://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:
- R- r4 y: W# X哪位厨师最早带来高水准浮夸的美食2 K/ I! Y" h! A  m4 |" `
AAntonin Carême 人名 安东尼·卡罗美/ i; c5 r; r0 z$ G5 O  E: E5 F
" N1 G" c6 ?0 \6 S. ^9 @
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# B1 ]4 m& j4 P$ S' H3 A
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# }3 I; g/ `3 I8 b. A' {7 I( N# R
A:Cast-iron stoves         壁炉
% |, y3 ?: q, n2 \$ d4 Q8 Fhttp://www.usstove.com/products.php?id=6
5 u4 k( ^8 Q9 d% `8 P' \, ^$ w8 C3 @% {" ]& }4 {/ m
28.The French term used to describe the roundsman, or swing cook, is:& \8 \3 p$ n( S8 g5 o6 [
法国术语,用来描述roundsman,或摇摆厨师是:
1 @' V: M) m3 m) n1 J8 T0 oA:Tournant   图尔南
& X  o1 p8 o( \" ~+ H( b' X- {: h1 W9 _
29.Another term for the wine steward is:' I; m6 {4 [( s* t/ ^  S
葡萄酒侍酒师的另一个术语是:
& p$ B7 J6 N% Z6 n. l) V( O' iA: Sommelier 侍酒师# u' R% a4 D  j, b. g. ]
: i. D! A% B0 W, |2 A
30.Molds, yeasts and fungi are examples of a:) G" [6 w/ X$ v' n. A% U- W
霉菌,酵母菌和真菌是一个神马例子
) r: u. s3 h% F1 V4 K4 m, m1 aA:Biological hazard 生物危害$ A! e, P6 f9 E; l% Y0 G

( e9 F0 o$ b. a7 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 |% l  A) |  T! z
根据加拿大食品检验局,食品的危险温度区在多少之间:
! ^# ^+ |$ p$ @6 d1 P/ zA:40° and 140°F (4–60°C)     4-60度- D/ k2 g  p) q7 f

" |  R% V) H4 W; }8 b32.All bacteria need the following for survival:
7 i* E& E8 w& a1 D2 d- G2 Q9 y所有细菌生存需要以下哪些内容:
$ c# q, K" s/ ~# i  NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& {1 U. K8 B% N% ]- p- }- _/ w

& b% X" h, c8 K8 S& `2 U1 u4 K  J33.Which of the following correctly represent critical control points in a HACCP system?0 u, R6 `0 t1 ?1 i" ^7 f$ k# q5 f7 h
以下哪项正确表示了HACCP体系的关键控制点?
( u5 Z& L' o  p9 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 F) z& ]4 O) E5 t, h2 Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ E- Q0 K# O% O
' C; C6 A) W: ^( ^
34.Which of the following is not an example of a carbohydrate?8 n% a: W" U. c3 Z8 N+ e" f9 u" d
下列哪一个不是碳水化合物的例子?
# K' L$ G0 |4 ~. I, l8 PA:Essential nutrients 必需的营养物质: G7 E* _0 @2 K% B
" \5 B) j' s: {; k8 E& D/ a; @
35.The process by which a liquid fat is made solid is called:
" O- W  f% @1 R$ S- m液体脂肪做成固体这个过程叫什么
' `: I9 h7 ?  i( u. N$ P5 BA:Hydrogenation  氢化3 R9 Z1 k; ~$ r) ]2 |$ O
. v" ]2 `" b# t3 E
36.Which of the following is not an example of a fat substitute?, f, n' s! m4 `- m& g- K
下列哪项不是脂肪替代品的一个例子
" z' ^# t* e% t. ]5 K% _A:Acesulfame K  安赛蜜K表
7 P* B, Y9 @4 C9 q& M3 O( K) J7 w6 r2 `% y2 `
37.Health Canada requires that a product labelled "fat free" contain:
* d9 C0 l* H% y8 n# Y加拿大卫生部要求的产品标有“不含脂肪“包括:
9 o4 z+ u8 Z  S0 i: u* |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 Y% o/ i; V/ l4 F  j. F
$ h: G% q8 n* i5 _+ k0 Y* Q38.Which of the following is not a problem associated with converting recipes?/ e7 b) F* U4 e
下列哪项是不相关联的转换配方问题?
# P; W5 ^2 }+ WA:Unit cost 单位成本
2 C0 Y$ c) L7 N5 i* M6 o3 _; C" H; ^3 ~- _! T, H! I
39.The condition or cost of an item as it is purchased from the supplier is called:
1 |# \. G+ F4 g0 \% g# b从供应商采购的物品的品质或成本叫什么& d1 H( l+ i( X9 P2 |
A:As-purchased cost 购买的费用
5 R" ~/ o" v  M6 y1 s- k
3 O; e: @( ?- U. ^& S40.The amount of stock necessary to cover operating needs between deliveries is known as:/ J, g% K% G! ?
在新货到来之前用于日常所求的必要库存量叫什么7 U8 p3 P, M4 F9 y& ]
A:Parstock 基本日常最低库存
, C# r' @3 b. L0 K4 U" b7 a& a; J' o# B' u$ N2 j
41.Which of the following abbreviations is used to describe the proper rotation of stock?, h. `% R5 A, Q. S" k2 i
下面那个缩写是用来表明正常库存流程?9 ~# T- @3 @, J/ J+ ?
A:FIFO=FIRST IN FIRST OUT 先进先出- R/ F6 s8 {8 D2 n; {

4 B+ j0 K4 i& O: U5 A42.Which of the following knives is used to turn vegetables?
" D  m+ z5 d& s" t0 g下面的那把刀是用来打开蔬菜吗?
% r) o/ ]2 _4 |/ e9 qA:Bird's beak knife   鸟嘴刀: ^0 e4 k9 s6 ^4 u- ?# {4 f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- }1 s# Q  M: l0 M0 ^4 Q; o

. P, K& M9 y) g43.What is an instant-read thermometer best used for?
9 P+ ~7 G6 M6 s- w  r2 A& q即时读温度计最好用于那方面?
1 c4 u" @! e9 S) ]A:Checking the internal temperature of a roast 检查被考物品的内部温度
- |9 [7 `4 C- ?  g+ M# [8 ?% l* i
9 I0 w+ {( s  k1 i8 i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ K' `' o+ _3 _0 h* B, g8 e下列哪些金属材料受热均匀,通常用在铁板而且非常重( ?4 {# i0 @0 P6 ]" D
A:Cast iron 铸铁
, W" M* C- ?/ x) ~& z. U+ ^% b8 r
! s0 g, U6 H$ k6 x1 `* X( n# U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  A% ?1 \* I. F哪件装备下面有一个可移动的碗和一个S形叶片?
: L) t6 f2 R8 @1 r" P4 vA:Food processor 食品加工机2 Z$ q0 z3 L* E
http://www.google.com.hk/search? ... iw=1263&bih=572
( j( R2 ^( ]3 L
' `! a+ W. M+ A- X# N, d46.Which of the following is not a rule for knife safety?) U) x2 N+ k$ {' m
下列哪项不是用刀的安全规则?
" Y' I) c6 k# R& C  u: @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& p; h5 l* s+ x* t: h  d5 `/ ]3 s! j! u( L# I, ~
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, i0 f3 ]! z" r0 d5 d: B- [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 t( Y3 I' l! O& Y2 C# FA:RondellES 8 G! D( o, q: ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. E! F  A4 j8 T0 c
, e* K; B; h9 J6 c7 ]1 }3 m48.Which of the following is a diced cut used to garnish soups?: y4 ]1 o" z9 `. [
下列哪项是切成小方块用于汤的装饰?* g# [" {7 K( T2 ?, a
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 T6 h6 d& |4 ^" c3 n6 q2 Q$ b49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" J$ `! V7 |4 h
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!!——
; m3 W  y* s' \7 a" X! c7 A5 ?) \( aA:Gaufrette
/ y" Q5 O7 Y, d! Y# |3 U, @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) y8 @3 Q' w% a8 k6 E$ J: L8 l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, @5 ]' V# d: B: n5 G4 B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  d- x3 i* `0 q. y% o

7 B+ ]- I0 n2 N! {- q+ y4 Q3 g) ]( F. {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! i0 H# a7 |. \4 V- t( f- R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)
' c& E6 v9 D8 ]  LA:Cilantro 胡荽叶 香菜! ?8 M/ k5 v0 V3 c0 H7 o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ C$ C4 {% y% n3 g
# b6 ?! @9 i! D
60.Allspice is made from:% N5 ]4 q+ Q8 R3 Q7 M3 }& t
多香果,  多香果香料是什么
5 b; G- P$ Z4 {5 C6 Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' Y9 p+ y  x# r& D# zA:A dried berry 干浆果
! V  u; t3 t6 l+ v) S9 r6 t8 t2 Z9 h" I1 P6 J( p7 [
61.Which of the following are used to make a sachet d'épices?8 v3 X2 S$ D/ n! N
下列哪些是用来做香包德épices?
; z, T! r6 ^  C5 T2 ]# k- j& _' zhttp://www.sachetcatering.com/0 `# Z5 a1 F* |- C4 Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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6 O' C! b: c) [6 G; d62.Which of the following condiments are not soy based?1 U/ D$ j9 h# B: s6 @
下列哪项不是酱油调味品的?5 i7 R0 Y9 k2 Q# _) M, B
A:Wasabi 日本辣根0 f; ~% V6 `; n* {: k, o$ Y

3 }; x2 [, Y4 Z! d" ^) {( V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 E, G8 B, ?3 K: P
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:5 h. b" o8 f0 P0 O& m
A:Pasteurization  巴氏杀菌
1 Z* `0 x# e% N/ A( H4 l" O
8 X* {0 j- _; }5 E64.Which of the following steps is not the correct procedure for whipping egg whites?
3 v$ v% c' e9 x% e下列哪个步骤是不是正确的蛋清搅打程序?1 O( P- f7 ^$ t# g" I
A:Allow to rest before use. 允许休息后方可使用。3 g1 n0 N! N+ F$ K* U7 |

/ e8 m. M, P" y: D65.The weight of a large egg is between:一个大鸡蛋重量介于:' F7 g# W$ x0 [7 W1 D
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing0 F" w2 M/ ~! b! z/ w
炼乳是一种浓缩牛奶 是去除什么做的
7 F& i9 v( ?" {& v  z. @. xA:60% of the water 60%的水
3 o) S2 J9 _3 B+ R3 i) j  K( w* s% k# N9 d
67.A method of cooking that transfers heat through a liquid or gas is:! [7 U0 c8 B/ m+ X9 Z
一种烹饪方法,通过转移液体或气体是:
, y0 u5 K. Y6 S$ z  yA:Convection 对流
" M. A0 @# i' u: _7 ^- I- W$ S" C
6 b9 X9 L/ H) o: k68.The cooking of starches is known as  烹调的淀粉被称为" Z1 M, i" c; Q
A:Gelatinization 糊化& ^/ p) j% H( ?3 a6 e

- I9 ]) g- ]. X5 m- p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 d  V' L2 R& p% ~A:Braising 烤' e' R2 N* e# g/ S) Q+ v
( F; d9 g0 v% j4 a" ?& Y6 ?
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:; z# U8 J# Q1 x" q; \+ `7 \
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& ~! L( C9 g: d( _8 p

) M2 \' r& W: B# F: E71.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
2 K, z1 h/ H% M/ O. X6 R7 O+ rA:Fumet 原汁
5 J% X5 U; u4 D4 Z: l% D4 b+ [& s- f  j# R; o1 `# o
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
0 {7 l6 h# U  K9 v/ k# pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 c, o" G: s* j. O# B& @  F; B$ K1 {
73.Which of the following is a principle not used in stock making?
$ W4 n5 n5 |1 f- e3 d下列哪一项不是用于制造高汤(低汤)的原则?
& Z# J& g! Q4 g; Z6 o5 mA:Start the stock in hot water.开始在热水中操作7 a0 H% @! Q5 `8 n9 ]. B& t
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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
# x4 A( w# I" k2 e- y: d3 ~* FA:Remouillage 法语熬汤" x' x$ F2 |7 A4 n& C2 n# h8 U# B
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