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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。
+ I0 @& k& b9 X( K; P: B5 `# u  C
3 E" g% \1 A* [2 [0 y" U# c# i5 {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。3 h3 r3 F2 s- ?$ \2 Z( Z- P+ q
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
2 u4 p; M4 I+ i6 t; U% L7 I1.Which of the following methods should be used to determine doneness in a New York steak?4 H1 ~% d4 N* Y5 s" Q
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)
# a3 P2 X: X. |( A/ d& ^A: pressure touch. 压力触摸- c/ t  U. B; l  m" Z6 l
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, S; M, T  Z( }# T  C* I& z/ w
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
$ Y  H( g7 [, r! F, l3 m- _3 u  zA: acid  食用酸
, e3 [$ a: v* }  i! P( A1 M- {3.Vegetables are major sources of which of the following nutrients?8 l( Z" W) V, e: a) \! I3 Q
蔬菜中包含的主要营养有哪些
% m* z+ g' G& kA:vitamins and minerals. 维生素和矿物质。
$ n/ E% l) e# `4.Cauliflower is commonly served with
0 p; S0 w: E! a: V/ \花椰菜(菜花)最常见和那种酱汁搭配
' X% P! G$ s& _8 \8 T+ V, d! f: cA:Mornay sauce. 奶油蛋黄沙司
# c3 k9 e3 S9 l% x5.Which combinations of products are found in pie dough?
$ x4 d+ T9 x7 R; I  x下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), g' s) B3 n! H* V6 @2 z* ~
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* v5 u: S# v0 ]% u" Y6The French term for mussels is 法国语青口(海红)叫什么
& ?: ]/ {# n( G/ Z' NA:moules.法语青口,海红
9 L* A% {& n+ _6 m+ F8 ]0 h$ E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& p, }6 {  `: h% o" a2 i4 aA:faintly fishy. 稍微有点似鱼味. U5 h! |+ O2 \4 q7 j
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" h+ V3 R) v' {' a2 p* {( d" A
A:2 days. 2天) ]  {) H2 m- z! v6 r* W
9.What are the principle ingredients in ratatouille?
% N4 J& y( A! W  o$ U炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# C+ F2 l4 `" e% Z9 A; y  yA:Zucchini, eggplant, green peppers, onions and tomatoes1 {6 y: M1 X# r/ x
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( e6 f1 t4 S" z0 l! k9 h7 r" O! ]
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 y0 l0 s" P& VA:cook food in quantities that will be used up within 20 to 30 minutes.7 Z2 L8 z, u" }6 ?
大批量烹煮食物要在20到30分钟内3 L( L: m2 d' b
11.What person has the authority to issue a Health Permit?
7 N) O; q2 f$ M谁有资格颁发健康证(卫生证)。- x- t( V$ D6 s/ c9 @7 a& x
A:Medical Health Officer.2 G% L% \+ T+ i
医疗卫生官员。
# U1 s/ s0 b( R1 ?5 a12.For what period of time is the health permit valid?
* F  M# `) M0 g4 p健康证的有效时间是多久?9 z5 [6 v; T& e5 ?: M; O& z
A:12 months.12个月2 @/ x5 M( @0 H2 {! a) r$ K
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 y6 q: W6 D3 H: x' ?8 H在食物和饮料准备区,通风系统换气的标准时什么
  ^3 d  o& ]) m+ H* {- d  s! oA:08 times each hour. 每小时8次% l5 H1 F' `2 W& i
14。The minimum temperature for manual dishwashing in the wash sink is
" N! w2 ?3 x1 N. r7 M8 ]手工洗碗,洗碗池的水温最低多少度?, }! l6 I! K! U  S
A:110 degrees F (43 degrees C). 43度
& k' j1 X0 E6 b& Z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 x/ O- d; `: J" l3 c8 o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 t2 s- G' i, S. ~: l# ~A:180 degrees F (82 degrees C).  82度/ y+ m7 H5 C2 }% a/ x
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& O9 d6 C5 N& f$ ~! O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 @7 N8 F  g& T$ O0 x. L9 T+ [
A:en papillote.  法语自己理解$ D! k9 _  A' S* i
17。Wing or Club is considered a* |, s, L& m- u; j
翼和CLUB 被看做是一种...0 |! G8 P- q& q2 j9 C& v
A:Bone- In Cut     带骨切) o! `2 n& y6 y9 R1 P
18。New York is considered a   纽约牛扒被看做是一种
6 F9 A( h# n- c+ Q# gA:Boneless Cut     无骨切' E  k; [1 F7 \- D! Z- h
19.In general, a court bouillon for freshwater fish will contain; c$ B9 p9 g! E! F  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
0 N8 M; N# I. LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 a9 W" @! n* Z/ R. R
和做海水鱼同样数量的调味料和香料5 x' i$ O) ]& A( d$ ~1 |
20.Anise is very similar in flavor and appearance to
. d! H, `3 F: z& D1 P八角和下面的那种原料有相同的味道
; D8 N, ^8 C5 B: gA:fennel  茴香$ U1 y! r& b- m2 I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- y/ A/ H8 `5 _; [, _: E下面那种原料更像大葱且有平面的叶子; B0 D9 `$ @( w5 V: ?
A LEEKS  似蒜葱 (这边人叫京葱)5 m, o7 l. b6 q/ o
22.Which of the following cutting shapes refers to a small dice$ R, ~" ]/ M; i' V
下面那种刀切形状指的是很小的粒(末)8 h, k9 B7 |- O3 N
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  B4 [0 f# q- T9 X. x23.Oil is added to the water for boiling pasta in order to! c6 N( }5 Y9 L8 H- I
向煮沸的pasta (意大利空心粉 )中加油是为了
4 l6 Q7 L7 o6 h* z, {- G9 ~A:prevent the pasta from sticking and to minimize foaming action.2 U# |! X" X& m+ N! I
防止面条黏合并降低发泡。& l# W4 d! c% g1 D: c
24.Which pasta dish features pine nuts and basil?# n. \5 x8 R8 E9 {+ e
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( Y1 o( W6 B/ e6 |4 v+ |, S8 r3 n5 pA:Pesto.一种绿色的意大利面酱
8 N" z( P/ C6 p) @$ g' f8 M, `http://www.tianya.cn/techforum/content/96/563836.shtml8 i9 B' a  K1 \1 N. H: ^+ ^
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25.Which of the following is a spring vegetable similar to spinach?
' Q% Z6 v& S0 E( g  l4 ^& I- Z; X下列哪项是一个春天的蔬菜类似于菠菜?
8 K4 y- ?6 w* |" q* sA:Sorrel. 酢浆草。) \- X3 H" \, h6 c; g2 s3 _
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:; ~& Q; Z, e% Z9 N1 M) S8 ]
哪位厨师最早带来高水准浮夸的美食
) r( V; B! W. h8 C6 J' gAAntonin Carême 人名 安东尼·卡罗美2 [! ?7 J- p! I
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* g9 C4 q7 Y. 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 。# m: P# d# Z1 m! X5 H( n
A:Cast-iron stoves         壁炉
1 N' Y; L/ r0 I$ }9 z% ~5 G* o# Vhttp://www.usstove.com/products.php?id=6
6 K4 |, V+ {$ F. t/ k& Q
$ f8 \. d" ?" ?4 u# F! Q- a. P; }28.The French term used to describe the roundsman, or swing cook, is:
  U) y; ?2 d, m: U5 M法国术语,用来描述roundsman,或摇摆厨师是:) p& O( @, f3 o3 n- O
A:Tournant   图尔南7 @7 V5 q1 q# b. Q- b. \

* J3 j& x: X) ]" T! l29.Another term for the wine steward is:
  p+ k( w. p- H0 F! y+ H7 {  ~8 [葡萄酒侍酒师的另一个术语是:
. X8 i2 y8 n# g0 b7 K7 _, t( W+ dA: Sommelier 侍酒师4 w9 v, @# B8 _% S7 w5 L2 k/ S

. s* r. V* ?- N4 d1 n30.Molds, yeasts and fungi are examples of a:1 L6 z* c: D$ A* d
霉菌,酵母菌和真菌是一个神马例子3 G  \, H; C6 r# P/ b& {
A:Biological hazard 生物危害9 P( K5 O( R) E9 G7 n( \

3 F( i" h; [) o! p. ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. d# I5 r$ s5 G根据加拿大食品检验局,食品的危险温度区在多少之间:
' z9 M0 m$ w( ]4 y& k! AA:40° and 140°F (4–60°C)     4-60度
- [2 \: ~& @: o" w" i1 e3 K) A) O9 Q1 A
32.All bacteria need the following for survival:( v- ?- w$ y0 }* ~4 B$ U, x
所有细菌生存需要以下哪些内容:
  Q: B) I& E& v2 P: R* mA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: B0 i8 h. ?9 R0 V- }. k
9 H! }2 \$ R3 u' ]6 ]* H% \
33.Which of the following correctly represent critical control points in a HACCP system?
0 C* h* M! n+ f以下哪项正确表示了HACCP体系的关键控制点?: ?& m3 E) o4 h2 K! ^7 H# q0 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 X1 z$ }+ c+ [( V4 |食谱,接收,储存,准备,烹饪,保温,冷却,再加热, U, j$ h% }$ f, S
. V: O6 o! _1 u8 l
34.Which of the following is not an example of a carbohydrate?! E: `& @; j$ q( \& s
下列哪一个不是碳水化合物的例子?
1 a, t0 E/ a+ X8 p8 W) E) W* lA:Essential nutrients 必需的营养物质
5 K8 d, x7 G' Z5 \+ K, o( h& U" d; C/ Z) ]5 q. Q: f, C) _+ G7 f
35.The process by which a liquid fat is made solid is called:
9 t3 u" ]/ E- g0 L7 x7 r- J液体脂肪做成固体这个过程叫什么" S# d" X, |! z1 @; x% l9 G
A:Hydrogenation  氢化2 q! u- h/ \& i( _" d7 W# f( l
% ~0 E( e: \& }9 b4 x/ D
36.Which of the following is not an example of a fat substitute?
$ o* U+ s+ {1 S* D% [下列哪项不是脂肪替代品的一个例子6 g/ t7 s( X$ |( w& O
A:Acesulfame K  安赛蜜K表
' @/ _) M2 a( w9 |$ `& M; N6 [# I$ t) w1 k
37.Health Canada requires that a product labelled "fat free" contain:, b) ?/ L( W/ I0 K2 ?* @0 A
加拿大卫生部要求的产品标有“不含脂肪“包括:
: f: b# A- ~) h% l2 E- B5 j; M/ yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
# p6 N* Q* _/ L下列哪项是不相关联的转换配方问题?
# p/ p* i% {7 i, }1 h4 j7 w! CA:Unit cost 单位成本$ l' _* L2 r& l2 A7 I$ G4 _! {
6 S4 A0 }1 Y1 ~) s( O. j
39.The condition or cost of an item as it is purchased from the supplier is called:
3 L5 b: ^# h, s9 U; t) d6 Z( V从供应商采购的物品的品质或成本叫什么+ d: k' O9 e5 S1 L5 P% t
A:As-purchased cost 购买的费用: c2 P: R/ Q# [
  Z3 M# q" h' w
40.The amount of stock necessary to cover operating needs between deliveries is known as:& h! [/ Z* j* I  U
在新货到来之前用于日常所求的必要库存量叫什么9 y6 U- R( f+ _( B/ N
A:Parstock 基本日常最低库存
+ y$ ]) {; P! Q
1 W- O1 U4 f9 p- R* y, l5 C; ^* ?% Z4 _41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 q1 E- A$ F: {3 a+ e8 n% h$ E下面那个缩写是用来表明正常库存流程?
$ Q3 x4 N4 m7 W/ ]5 J! T8 V  C9 GA:FIFO=FIRST IN FIRST OUT 先进先出
! c/ ]* I; T2 E& ~
# }) g- d, ]+ U3 R42.Which of the following knives is used to turn vegetables?6 D) V3 q3 g. v  E6 v
下面的那把刀是用来打开蔬菜吗?$ u5 M+ p2 v! \! q4 }+ E1 w
A:Bird's beak knife   鸟嘴刀, R& E- ?$ @/ H# v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" t' P' P) b0 i8 d& U$ Y- t/ F3 \0 ?$ y1 z' i, \% D8 P# n: f
43.What is an instant-read thermometer best used for?
# u+ E: D; Y! B! A0 e即时读温度计最好用于那方面?, }+ E$ B% c: z6 t
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 Q' H# Y9 N2 U5 j9 }* T, n
7 _4 i+ V% c9 j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 H  r- l( P' r9 K3 r( |下列哪些金属材料受热均匀,通常用在铁板而且非常重5 a) j8 h* {0 K4 q: h! u
A:Cast iron 铸铁
- M3 `9 ^) r/ B
9 ~3 P3 ^7 q# B' F1 K; ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) [3 m* U3 z. w' x2 e哪件装备下面有一个可移动的碗和一个S形叶片?9 o' k$ t: _4 g6 h) s8 _5 i
A:Food processor 食品加工机
. j$ x# L0 b; N" e( O) h* Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
& s  Y8 ~6 E) b3 q4 w5 h
" e7 f, z; f9 N! C: ^7 ]  u9 E" o4 m46.Which of the following is not a rule for knife safety?
9 L9 h5 @; I1 }# m下列哪项不是用刀的安全规则?
+ e! M# u( a1 D, r) YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ y6 q; J0 k. U+ }7 f' Q( k
  B+ i  v$ H% a( N& X! }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 A. v% Z) S8 Q  d/ S& D+ N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 `) g% Z8 ~6 m* |" uA:RondellES
; @' [4 A/ C  Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. e6 a( |+ O  v0 u9 `
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48.Which of the following is a diced cut used to garnish soups?
* z+ }4 c$ G% K* x# y# C下列哪项是切成小方块用于汤的装饰?# y. |/ ]8 P/ V  O1 a/ ~
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ n8 H* ?/ B; |2 s3 V# e5 a6 Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( V& w- s, x' m7 `! Z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!!——
- e, _2 {0 i4 U) ?9 FA:Gaufrette # v1 f# U. K2 G* {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 Y5 y+ X1 Z5 d; s( lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" Y4 p8 w1 E$ V. F" WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 a3 H$ [, G( D5 d; D8 G) t
. n5 T9 G; Q  c/ ~9 V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 ~6 [& V* _4 t4 ~$ R6 O. M6 c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)( e8 E6 A4 e3 o) T. x" `
A:Cilantro 胡荽叶 香菜
% r/ O; \( R1 u+ Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 r- y% R/ _9 a8 X- t$ P
" z& b+ Q5 f& E9 `) P1 k
60.Allspice is made from:/ c: \5 ?% e: b7 P! t% k( y$ s
多香果,  多香果香料是什么
  F# s  v" q2 p$ [5 xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& T; S& i* N8 m( SA:A dried berry 干浆果, o7 R) q3 D% c6 B$ A
: l; @7 I4 D! Y5 ]
61.Which of the following are used to make a sachet d'épices?2 X% i- P7 n: M* ]) u" @
下列哪些是用来做香包德épices?
0 o+ u8 h* h0 _' X) Y1 mhttp://www.sachetcatering.com/1 p1 s+ E6 n0 h/ C. U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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) Y9 u# o* o  I- d) y9 }62.Which of the following condiments are not soy based?
2 ~5 ~% M: ?; @' ~6 G" d下列哪项不是酱油调味品的?
, D* c+ [& |8 [) Q, X7 z$ IA:Wasabi 日本辣根/ P- i$ m( s1 r9 Z; G& D, ^- T5 J
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 O9 a+ H: q# p/ D0 g* C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 O* s% q" n8 l( Q! TA:Pasteurization  巴氏杀菌# m' r* r  @8 ]' G* b. P0 n

. Q) Z1 A+ |) I* D) K# ?, b64.Which of the following steps is not the correct procedure for whipping egg whites?0 `" w: Z1 t* [: B- ]7 U" o$ Y$ Z
下列哪个步骤是不是正确的蛋清搅打程序?4 \$ n4 ]9 O7 R7 A+ u: X
A:Allow to rest before use. 允许休息后方可使用。
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0 v( L) z- U0 z8 Z3 y65.The weight of a large egg is between:一个大鸡蛋重量介于:0 W- Z7 g+ u9 u: X4 s8 q, v! c
A:56g and 63g 56克和63克' S, h6 w; C6 f  g. K9 o3 u7 a
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66.Evaporated milk is a concentrated milk that is produced by removing
+ h6 G( N5 p; P8 }4 y6 Z4 s1 h炼乳是一种浓缩牛奶 是去除什么做的3 R# K7 s9 N; H' ~
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
" t  `: A; f% E7 k一种烹饪方法,通过转移液体或气体是:5 Z; [6 M( t8 z3 C  U$ Q: E- k
A:Convection 对流
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* R, c) m" N+ w% @3 b68.The cooking of starches is known as  烹调的淀粉被称为( c! Y/ y. Q# S. g' [2 a
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- M9 F8 J( N* R; e$ xA: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:" _" f! s/ J0 H9 {2 b1 Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* u5 Q& g6 w, B/ X* h0 t' @
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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) c# B  A( F  m, J
A:Fumet 原汁
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  K  q( \( V2 w5 F72.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
8 o) c; n; Z( `% Q; k' z: AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 g, C( I0 j' _  _& l% B* R
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73.Which of the following is a principle not used in stock making?( R3 m2 D0 u2 H& g2 \- z$ H
下列哪一项不是用于制造高汤(低汤)的原则?
' y( {' S( j  P7 b; d  `A:Start the stock in hot water.开始在热水中操作
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6 @9 O& ^' K% V9 P8 U74.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# A7 r5 s3 Y
A:Remouillage 法语熬汤
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