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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。
1 N) p0 W% B' T6 {$ v  K0 Q  _4 H, d1 ^' \  ]: b4 J
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。
# E* R7 ?! f% A& M$ v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# X6 E+ \2 B. E/ ?  V- m; a
1.Which of the following methods should be used to determine doneness in a New York steak?
/ ?( I8 T  u* A+ {. 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)0 }7 j/ @5 ]: ~- b6 Q4 I" \
A: pressure touch. 压力触摸% g/ H6 `8 r* d8 o% b. V4 w% M3 |
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: M; U( s/ P$ y: S' u$ H5 r0 l
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
1 J- T2 J% G0 [7 J7 i& g8 g! BA: acid  食用酸
& Q  v% e. m- F! c5 z3.Vegetables are major sources of which of the following nutrients?
/ \6 z/ t: b. G! g蔬菜中包含的主要营养有哪些
3 _1 Q% I. N' pA:vitamins and minerals. 维生素和矿物质。2 J& H) n6 L# j% I7 V5 w1 I8 s5 f- V
4.Cauliflower is commonly served with7 H8 l& H8 i" \/ q8 K2 J9 a- F
花椰菜(菜花)最常见和那种酱汁搭配% t0 p$ _! A$ t2 J
A:Mornay sauce. 奶油蛋黄沙司8 k/ Y5 k. {; U$ R3 W' V% m
5.Which combinations of products are found in pie dough?: ]5 [& ]0 c+ e( ?0 H
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! x3 x. X4 N, T5 i/ g% V) P1 u
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% _, p6 c6 o9 L3 X% L+ \# s6The French term for mussels is 法国语青口(海红)叫什么
/ c; J3 t2 {, y1 q/ gA:moules.法语青口,海红
/ L* o1 F% C4 `" B* \% O" b% K7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" j) ~9 X* m6 h& o, U* E- ~
A:faintly fishy. 稍微有点似鱼味4 a& p/ W$ h7 |: |
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 k; x' p4 q8 CA:2 days. 2天6 e0 S9 N) t; E. M  X, p8 I$ s
9.What are the principle ingredients in ratatouille? " m( i- t5 `2 s
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' m; m, J/ B4 ]7 {5 X; z* ^. c. P
A:Zucchini, eggplant, green peppers, onions and tomatoes
3 t; q- ]9 B4 c; X西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). E6 y7 p' M9 q! d/ N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 g. f/ x1 \3 Y2 r) D4 u& s3 Y" {6 {3 [A:cook food in quantities that will be used up within 20 to 30 minutes.% {( U# b9 u! W% y/ C
大批量烹煮食物要在20到30分钟内$ R2 o2 m. f# u" v* Z! E: {( J4 {
11.What person has the authority to issue a Health Permit?
: v' {, q3 g4 {谁有资格颁发健康证(卫生证)。+ g; x  J% c2 W% q
A:Medical Health Officer./ `+ Z  D+ V6 O3 J
医疗卫生官员。
# S1 C) ^( i( n2 t# B+ x- c12.For what period of time is the health permit valid?
9 J) s" e- x* G1 e9 Y- j  m健康证的有效时间是多久?
+ [, K  U' k+ `% k; _" kA:12 months.12个月- k& r$ N; E* Q' M7 F
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( S! u4 I& s+ m+ |4 ]& s
在食物和饮料准备区,通风系统换气的标准时什么
4 e! W. c% n! y9 B& A! o. g2 UA:08 times each hour. 每小时8次
/ ]0 l3 g' W$ @$ n6 T* a14。The minimum temperature for manual dishwashing in the wash sink is
5 w. v' R; @7 W; a8 f% P# u7 `8 \手工洗碗,洗碗池的水温最低多少度?
6 b" e9 }' n- y3 a& i' i- kA:110 degrees F (43 degrees C). 43度, l8 ]8 t' y; N8 }$ u$ H+ b
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" ?( E% I# A4 L! b* j9 z! R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ c2 ?& A: J" ^: H* `5 GA:180 degrees F (82 degrees C).  82度: i6 E0 ]2 S. ~9 l) X. R, r5 F
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" c8 F8 G7 [4 I% G, \) ?用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' C( I$ H. ~6 a( r
A:en papillote.  法语自己理解
+ H2 X2 }' w/ B* j; E- F# M17。Wing or Club is considered a
% T+ G' P) Q0 o- x0 l翼和CLUB 被看做是一种...! C. y& R: L* D! \
A:Bone- In Cut     带骨切1 W' z, D' F# x/ x
18。New York is considered a   纽约牛扒被看做是一种. Q' h7 g  n* c! s. b, e9 j6 a9 B3 E
A:Boneless Cut     无骨切
9 d9 `0 c  b" M2 [; @19.In general, a court bouillon for freshwater fish will contain+ i6 U2 P: f) o* ?, E' 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3 W4 y3 ?' l5 C
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.' ~+ ?- i* U6 D; V5 l
和做海水鱼同样数量的调味料和香料1 _$ O4 u' F, l  b
20.Anise is very similar in flavor and appearance to
& u( F5 b9 P. E八角和下面的那种原料有相同的味道
" _/ L7 z( O( R, t! D% LA:fennel  茴香
4 w9 n9 D1 w1 _% {0 G21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 r3 N+ Z. F: q, M6 X: ]; k/ u下面那种原料更像大葱且有平面的叶子
, \: U2 O- X5 Q$ c& ?3 p, fA LEEKS  似蒜葱 (这边人叫京葱)" W' s( ]1 ?! R( x1 Z. |
22.Which of the following cutting shapes refers to a small dice, g6 |+ Z) W1 [; y
下面那种刀切形状指的是很小的粒(末)
: d) d. f& D, q2 l1 n* O' bA:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 F( N, ]/ _! `& d! f
23.Oil is added to the water for boiling pasta in order to- _: K/ f/ ?' f
向煮沸的pasta (意大利空心粉 )中加油是为了1 J2 n# M) H8 b
A:prevent the pasta from sticking and to minimize foaming action.$ L/ b; r0 `8 w, @- q
防止面条黏合并降低发泡。% w5 f5 @0 C& M" p1 q. m$ w) e3 V
24.Which pasta dish features pine nuts and basil?( V4 o/ h# @2 D5 r) Z# ~' q
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! \/ j4 l' O0 x. @! C
A:Pesto.一种绿色的意大利面酱 . r$ r! ^5 R1 l4 M  `9 R$ h
http://www.tianya.cn/techforum/content/96/563836.shtml1 c0 `  Z3 X0 r4 a5 f
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25.Which of the following is a spring vegetable similar to spinach?3 A& q, A& b( l6 U/ O
下列哪项是一个春天的蔬菜类似于菠菜?
# c3 h7 a# k6 \% O" C0 yA:Sorrel. 酢浆草。
0 ^0 L# i$ P3 t" Thttp://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:
0 ?8 c" N* \6 J, v2 j: V哪位厨师最早带来高水准浮夸的美食7 i1 W# m+ W1 R/ `% m8 x( ~+ K, A
AAntonin Carême 人名 安东尼·卡罗美
: O5 i( T' m* `" T: P
1 \: T, E/ S4 `7 l- j3 r5 f% u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ r# F6 G( C- [" K* b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: x- q& @' z: q% RA:Cast-iron stoves         壁炉: ?: E. }* Y; B9 T" u3 j7 T* X: a
http://www.usstove.com/products.php?id=6$ K- q0 [6 e& D0 b! j

& G8 J% l& t( R3 q28.The French term used to describe the roundsman, or swing cook, is:
8 Y" ^/ {: W7 j法国术语,用来描述roundsman,或摇摆厨师是:
6 p8 Z, A- [4 [" R& i6 R2 eA:Tournant   图尔南6 [8 X! S* g) J

/ a+ B, _  Q& g3 P( E! P% K29.Another term for the wine steward is:
  V+ D& w+ N, N- x葡萄酒侍酒师的另一个术语是:$ Q! L9 V3 P6 v  `
A: Sommelier 侍酒师
3 L; p7 z; g- ~) b# u' G
+ C) g# N2 k. n30.Molds, yeasts and fungi are examples of a:. h7 W* p- G' L& Y4 Z  Q
霉菌,酵母菌和真菌是一个神马例子
5 k$ i+ b: n, }2 g: e5 N4 g, _$ RA:Biological hazard 生物危害
: M( m& o, q7 m1 `; N8 K
+ {5 D5 F4 j9 }9 I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 V" P" t  S* |5 |4 E
根据加拿大食品检验局,食品的危险温度区在多少之间:
- M# ]  A+ K1 t  V( ~A:40° and 140°F (4–60°C)     4-60度
4 S5 G9 W8 n6 @( ?! p. z$ D, E5 H* c4 ~* K5 u8 o3 H
32.All bacteria need the following for survival:
5 O- P8 k! r: r8 ?; s2 E0 d所有细菌生存需要以下哪些内容:, [4 g  f$ Q) P: \: J: ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 K7 X( p+ \. h8 }1 B, C7 ~  y' u9 S! M" `3 G8 O& z
33.Which of the following correctly represent critical control points in a HACCP system?
2 `. Q: }! O& J* i! m5 N- k以下哪项正确表示了HACCP体系的关键控制点?/ q, G/ ~9 `7 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " Q, j7 F: E1 u6 p( I+ J4 T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) y$ c3 x% i7 W2 l  t/ q4 D( C" k" Y3 A& c7 ], x+ [
34.Which of the following is not an example of a carbohydrate?" S9 x7 y9 ^- y# ~
下列哪一个不是碳水化合物的例子?* f, H5 u1 t6 [8 v# m1 a! S6 \( E
A:Essential nutrients 必需的营养物质
0 s; |- |5 v7 I$ w; j2 H6 q: i# [# }3 U. w" k
35.The process by which a liquid fat is made solid is called:& g' `3 d& s" }+ D
液体脂肪做成固体这个过程叫什么
# E+ l* }3 z* jA:Hydrogenation  氢化
; o8 ]1 u& @* D
3 }0 M& t# \, _! b0 s36.Which of the following is not an example of a fat substitute?
# N+ f* H3 n1 Q3 z4 H下列哪项不是脂肪替代品的一个例子
6 V4 [# I& ~" |2 B6 kA:Acesulfame K  安赛蜜K表
. D6 E, j! [3 S5 Y! k# C& l0 p) b$ {  ]1 f% c8 `5 |
37.Health Canada requires that a product labelled "fat free" contain:
3 k- [0 w' }6 X( [0 v  o$ K; Y加拿大卫生部要求的产品标有“不含脂肪“包括:
3 ~$ Q5 ?5 {- hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 ~* @( W3 k* N, k! [5 G
7 q( }) D5 `5 n/ s, S$ T. n+ Y9 j
38.Which of the following is not a problem associated with converting recipes?# b, L) G! S0 P
下列哪项是不相关联的转换配方问题?) f1 N$ X; ~- {: r9 l( E% D# j0 l/ T
A:Unit cost 单位成本, |# A4 s( s- R$ ^; w
% T, i# x% j) D1 ~9 P4 }
39.The condition or cost of an item as it is purchased from the supplier is called:! E  h- \, {* R! W
从供应商采购的物品的品质或成本叫什么6 \. y7 i3 P1 x6 I& r3 A: h1 U( D
A:As-purchased cost 购买的费用
& \# h+ n) `, z1 D$ @0 z( o- d& p) L& I- k
40.The amount of stock necessary to cover operating needs between deliveries is known as:/ ~3 ^. W5 Q/ L0 x
在新货到来之前用于日常所求的必要库存量叫什么
3 z- n% O% ?! y0 S! A7 M3 CA:Parstock 基本日常最低库存6 y1 S3 H; z8 z

1 F5 R1 R0 h- [! Y! w41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 k* g& k0 X' F8 b0 J- t9 e: [5 x下面那个缩写是用来表明正常库存流程?* i0 a# W, T$ }$ n$ k
A:FIFO=FIRST IN FIRST OUT 先进先出/ D6 q" v% x4 v5 a! \' G
. g. v/ G% I0 t
42.Which of the following knives is used to turn vegetables?
+ H* q4 @% E9 _6 P0 Z下面的那把刀是用来打开蔬菜吗?
4 Y6 K( `8 M/ o7 Y6 U" x/ TA:Bird's beak knife   鸟嘴刀
' G- Q& }1 _) r$ t6 v" r* `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
! f% j' t2 L# s2 }" g0 Y& ]7 s; v* Q* Y7 X: v3 L
43.What is an instant-read thermometer best used for?$ r; ?' n/ t" A$ P8 k/ V$ C+ q. T7 p
即时读温度计最好用于那方面?$ K3 a4 t$ M2 \1 G1 C
A:Checking the internal temperature of a roast 检查被考物品的内部温度; T8 {- H8 C7 h( T% O% u$ K1 E9 t3 F
4 Y  K/ m" u: J  s9 s4 j% D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ k8 R* m/ }3 N8 {9 f& u* ^, o4 |( M. i
下列哪些金属材料受热均匀,通常用在铁板而且非常重( W, z7 ~& ~: e" B8 n) o  {% D
A:Cast iron 铸铁% ?# D' m" n& t& S

' ~5 b; {# M* Z3 u# C0 G: k: p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. l4 h) z- `8 G3 B; D5 I. {& @0 R哪件装备下面有一个可移动的碗和一个S形叶片?' r( n% p7 C  M% ?9 g! x
A:Food processor 食品加工机
5 F) Q) o# _1 d2 @: K6 Nhttp://www.google.com.hk/search? ... iw=1263&bih=572
  J3 }* c% A) l# h* o/ e, E$ r; Z+ O8 ~  m, A0 V7 [
46.Which of the following is not a rule for knife safety?
2 C# d/ ], X0 z* s9 [8 b下列哪项不是用刀的安全规则?
/ a. T% `/ z3 eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% ~6 ]1 `8 V& Y4 H* b$ @3 @
* V! A9 C+ \* t! H& [5 [* r3 h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ z! ~& _0 \9 E0 L; _8 O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 z9 I3 P* h& E  D3 TA:RondellES 2 D: Q6 n3 _8 L, A4 {8 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 S2 p/ T4 Z0 t

+ T4 `. J$ }" P( A0 t48.Which of the following is a diced cut used to garnish soups?6 ]' J1 H3 p0 J: H; g
下列哪项是切成小方块用于汤的装饰?
/ B' m  N- D9 z4 E5 ZA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 F. L2 p2 [: [5 C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 }0 q% x) C' |, j0 p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!!——
6 u% X% X8 i; L& ^; H* Q$ i+ aA:Gaufrette
: T' K! s8 ^0 N2 d. }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# R- n  z" O) h" {6 J3 t/ Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 ~1 ?( ~. o! oGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* T/ b0 f- A8 c5 |9 P- b3 R
3 w8 _: d& S( E$ t
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" x  l: M% t$ B6 C  o7 W( k1 b9 l
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$ T; @2 o3 S  X9 T2 a  O$ MA:Cilantro 胡荽叶 香菜: ]$ B" U: {* N4 h) h! ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 _; {) s+ q4 ?1 [# n& a
' x+ N& H7 X) I& b
60.Allspice is made from:
/ }, D; m& ^$ O( q% h$ j 多香果,  多香果香料是什么
1 f4 [  t: J! m  thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" x5 d$ H# J9 U4 D9 [' P% Z0 C2 HA:A dried berry 干浆果
: Z) k3 S3 \. e* C3 ]' D+ z3 X5 P
61.Which of the following are used to make a sachet d'épices?: N+ n4 @# S6 j- [2 K' A5 K
下列哪些是用来做香包德épices?
  v- ]9 j2 U; Q" }' ^6 Y& i2 hhttp://www.sachetcatering.com/) b& w3 Z2 R6 J$ V9 c; r
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 G. r, u. [' |$ T6 K
- W8 D: P. F/ T: X
62.Which of the following condiments are not soy based?, ]* c) x" @6 @  [
下列哪项不是酱油调味品的?
. v0 J5 k) E" `A:Wasabi 日本辣根! f$ [5 J9 z& J2 z' f, h$ J' b
! c. ~1 F. _. y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  h) {9 w+ i! @7 p  s6 Z, 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:3 m" [" Y2 ^9 M& O" M( M
A:Pasteurization  巴氏杀菌
$ }" `7 G/ M0 B( B6 f7 b" V" z3 I$ ?" D# D  s3 Z: D, G
64.Which of the following steps is not the correct procedure for whipping egg whites?$ _7 }; B5 f" j/ Z7 S
下列哪个步骤是不是正确的蛋清搅打程序?$ U1 K% Q, x5 _
A:Allow to rest before use. 允许休息后方可使用。2 V2 P  x; \6 j7 c  }! G3 @
# q1 ^* a( M+ ?8 R
65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 C3 g) F  H6 b) f$ @+ zA:56g and 63g 56克和63克
: Z5 ]8 d. f6 O" J+ I4 k8 I: ~# n! [% ?: R3 b7 A8 q- B2 C# m
66.Evaporated milk is a concentrated milk that is produced by removing
! q: @: e- z; u炼乳是一种浓缩牛奶 是去除什么做的
2 c* t- I5 L7 w3 s6 N: k/ cA:60% of the water 60%的水/ q1 }- x& Z1 S
5 i( R0 J9 P) @% O" u- c
67.A method of cooking that transfers heat through a liquid or gas is:
" D& @7 q7 {. J( J. T9 q$ K4 {一种烹饪方法,通过转移液体或气体是:+ [* A+ q$ J- b7 i! [) c( |
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为9 o5 s1 l5 X+ s3 G4 y! ], R
A:Gelatinization 糊化% b+ f. E5 B. X1 \9 W
2 B  v# J" d- \: S4 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?% @+ z' ~& u0 U. ~! C7 w% ^5 m
A:Braising 烤! d9 j5 v7 t, g: ]6 Y1 m

: C$ O. C! U: v: @5 ~7 v5 W; m70.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:
4 H6 N2 W  W4 H: D* p2 @A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ W; @4 A/ _1 N& ]
' C$ a3 T' B, R3 G: n  ]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7 L. X8 [9 c4 D8 E, |  _
A:Fumet 原汁% U* {' [8 s- E4 f1 a) D2 O& t; \

! f: T1 r4 p0 x7 f" M# D. m72.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 y% Q) m& Y3 r+ }+ ?" H8 l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ _+ n# y+ r) W" ^7 L9 [* B- y73.Which of the following is a principle not used in stock making?  f! X+ Q& P; ?+ G
下列哪一项不是用于制造高汤(低汤)的原则?& o% l" V2 E' S0 P! A
A:Start the stock in hot water.开始在热水中操作
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% k9 Y7 M/ ^0 W# W6 x& |- J74.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6 w1 F3 S! M- R1 H" U# |
A:Remouillage 法语熬汤
, ]: T; b2 \) X$ |! y( d8 thttp://www.haibao.cn/blog/post/176242.htm
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