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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 R1 w4 ^2 ]0 Z. F
0 g' L% D7 R2 M3 `1 T1 V/ z
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。5 X, U# A% }" J3 Q" b/ a, F$ K
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. F. K3 q  f  _$ r' c
1.Which of the following methods should be used to determine doneness in a New York steak?
2 c( [6 T$ u4 X0 D! K& h$ T4 t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)
, x" C1 H! n9 \$ W4 G/ L8 {A: pressure touch. 压力触摸
6 Y5 w8 V3 U% }; Q* D2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 F& T' w0 ]: c, R$ I* A
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
" O9 g( r" V" K; I# B( r0 OA: acid  食用酸
& k8 i: j% R: y3.Vegetables are major sources of which of the following nutrients?
' |7 s% N( J% E4 c$ E. A" J9 y9 L# F蔬菜中包含的主要营养有哪些& p3 n  u( q& e( r- K! n6 @
A:vitamins and minerals. 维生素和矿物质。
  H5 Q  N# Q4 X3 m, H4.Cauliflower is commonly served with  S6 B/ t! S. h' k1 E
花椰菜(菜花)最常见和那种酱汁搭配
. F% O3 S- V3 U" X, K! y, GA:Mornay sauce. 奶油蛋黄沙司
7 q' i) g( _5 V2 F2 Q5.Which combinations of products are found in pie dough?( e5 n& T2 l) \! d: ~: a7 Z+ D2 _
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): M0 B+ Q# F' m+ _- K5 |9 s
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  R4 f! p: _) E" a6 Z% B6The French term for mussels is 法国语青口(海红)叫什么0 y+ o8 y; L7 W7 {0 V: A
A:moules.法语青口,海红3 K/ I3 n: a" U  ^( f7 Q% A. O
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 X/ C0 H6 E! ^5 b
A:faintly fishy. 稍微有点似鱼味; Z; M' c+ Q' T! I0 {1 w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ l- b- H, V1 [A:2 days. 2天
" q, {, O" o; C+ d2 v" L6 i+ P9.What are the principle ingredients in ratatouille?
. [# x! u. ?4 a$ p& |2 M7 z% x" ]8 e3 h炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  [+ N) \; L$ EA:Zucchini, eggplant, green peppers, onions and tomatoes  \9 K0 f; y7 T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 Y4 x3 n/ d' a
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) I; }, k. A7 |0 J* I5 F) kA:cook food in quantities that will be used up within 20 to 30 minutes.
$ [/ h- r" @1 g5 H+ X大批量烹煮食物要在20到30分钟内" `3 [/ [1 W7 B/ V) {
11.What person has the authority to issue a Health Permit?7 ]7 F- X" [& U5 z
谁有资格颁发健康证(卫生证)。
  c2 m# u9 G) s2 j7 g7 z9 c6 eA:Medical Health Officer.
3 t; X( ^5 @- j6 c医疗卫生官员。( ^4 k. I7 ~7 [
12.For what period of time is the health permit valid?, t! `+ N2 _6 _( s( I- n% M
健康证的有效时间是多久?  d/ i2 n* L$ O: Z& ~4 f
A:12 months.12个月2 g& H/ V: F8 E( n7 E9 {6 g
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
. M2 R1 ]. r# I+ f在食物和饮料准备区,通风系统换气的标准时什么, u9 @# R* M! r5 x( Y& W
A:08 times each hour. 每小时8次
. y: g% |8 Y3 F' D+ ~" @' w14。The minimum temperature for manual dishwashing in the wash sink is  r, k, b" l0 B5 M5 E
手工洗碗,洗碗池的水温最低多少度?3 Y" Z8 ]6 Q- q# g1 G& X" }" c
A:110 degrees F (43 degrees C). 43度
9 v# U0 |9 \( m3 X4 e; n15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 V6 b! H/ H6 m( Z% A+ ~0 k用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 H& p+ W- ~$ t0 G- C
A:180 degrees F (82 degrees C).  82度- D" C9 T6 \( e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" i5 C: `8 S+ @+ D$ J用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% t5 l' X# A  d0 t# [. ]A:en papillote.  法语自己理解
( o/ a6 k( C" @- e/ N17。Wing or Club is considered a$ e2 c0 R9 [( C' a+ `: Y  a/ _9 ~) o
翼和CLUB 被看做是一种...
/ E1 W5 E8 M/ Z- b3 ~9 K0 X- E9 ^8 gA:Bone- In Cut     带骨切( e6 l0 \6 R  d2 r1 R
18。New York is considered a   纽约牛扒被看做是一种
( J+ z) D+ A7 L; @1 b: ?A:Boneless Cut     无骨切/ Z. `% i! H0 C6 I0 b
19.In general, a court bouillon for freshwater fish will contain9 H8 G/ g0 m+ C6 w
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
' E  o" [3 O( Y4 W: L% TA:the same amount of seasonings and herbs as a bouillon for saltwater fish.! `& l, P3 \$ \( R( b4 o$ D
和做海水鱼同样数量的调味料和香料( y$ j! ?  j! V, C4 {* ?* X, t
20.Anise is very similar in flavor and appearance to
& _; t: g/ k$ c1 n" E  |  n八角和下面的那种原料有相同的味道! u, s" @# s6 v' J: g, k/ Q
A:fennel  茴香
$ |$ M$ Z& y1 x4 b8 [21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# L. A# @# h8 o; u1 Q6 y
下面那种原料更像大葱且有平面的叶子$ ~: D( B$ r5 r! d
A LEEKS  似蒜葱 (这边人叫京葱)9 o8 U4 G! x) p. w! S% \" y( B
22.Which of the following cutting shapes refers to a small dice
3 z) C2 M" Q3 k0 W7 C/ r% t下面那种刀切形状指的是很小的粒(末)5 j/ f6 V3 s( `! [
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. [1 i( r( B& \# d- o23.Oil is added to the water for boiling pasta in order to0 o7 G  R% |) X' t( D
向煮沸的pasta (意大利空心粉 )中加油是为了: B& @9 m4 c9 d) K
A:prevent the pasta from sticking and to minimize foaming action.% X! y7 V; i- q' J  @
防止面条黏合并降低发泡。
" E1 k2 x0 M7 L: h9 g( M3 u& V% ~24.Which pasta dish features pine nuts and basil?
2 e5 W) K/ d$ G1 U3 X+ c下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* i7 u: c% x+ \3 i8 v
A:Pesto.一种绿色的意大利面酱
) \1 T% g4 _  Y: S2 ahttp://www.tianya.cn/techforum/content/96/563836.shtml
4 P. `5 i2 q( A( S/ D$ C7 f9 O5 J+ Y8 W) G7 t0 z
25.Which of the following is a spring vegetable similar to spinach?7 f! p# T! U9 q, j( {
下列哪项是一个春天的蔬菜类似于菠菜?* h/ H5 ?% K. j  `/ g" x1 O" p
A:Sorrel. 酢浆草。
* l1 P& j. j4 Ohttp://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:, ?/ }* b1 E% {! [: J7 B
哪位厨师最早带来高水准浮夸的美食
+ x6 v( J& p5 i& j4 ?# eAAntonin Carême 人名 安东尼·卡罗美
" _7 ?4 k, a2 |7 z+ \# Q) P
/ \' T5 x% ?2 |. }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. g8 n2 F! j( ~4 y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: P$ o( f. a1 o5 }/ n+ ~5 ^! p2 ZA:Cast-iron stoves         壁炉# M5 A2 i1 S9 [+ E
http://www.usstove.com/products.php?id=6' e' \+ ]# ~( S! [, l0 ^1 [/ Z

( g; r/ I2 t# o6 K# Z( a6 j28.The French term used to describe the roundsman, or swing cook, is:/ y5 N. E) e1 J3 x& w
法国术语,用来描述roundsman,或摇摆厨师是:
# w8 s1 x3 E- N1 k3 n9 ^# VA:Tournant   图尔南; m: v; V2 Q8 w
, u3 Y( o% Q) t
29.Another term for the wine steward is:* W- t5 Y$ a: J
葡萄酒侍酒师的另一个术语是:* x: b# G) H* @4 D# c
A: Sommelier 侍酒师" W$ \& L. a2 ^9 u

/ ?' T- \$ r6 Z& I8 K) V' Q9 {7 \30.Molds, yeasts and fungi are examples of a:2 `- v, l: p5 |9 U) q; p
霉菌,酵母菌和真菌是一个神马例子
4 H  K% W$ ^* x1 @. v( ?9 y4 W4 rA:Biological hazard 生物危害
) O4 Q7 M! V- q. {1 Q$ v( y  d1 e% [9 @) _2 D0 z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ }% ^3 i8 _! p7 [根据加拿大食品检验局,食品的危险温度区在多少之间:4 h$ \) h* K& `8 Z, p+ u$ s2 N6 \
A:40° and 140°F (4–60°C)     4-60度: b& j$ _6 ~4 E% @
8 P# k7 e1 J) e. I+ r( t7 n# |
32.All bacteria need the following for survival:
, G1 `' j" ]" b9 V1 K所有细菌生存需要以下哪些内容:4 |+ `8 F8 H3 ]) Q1 u# v+ o. Z. N
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ o% Q  J  h  t& {7 ^0 n  @3 W8 e; u5 S
33.Which of the following correctly represent critical control points in a HACCP system?
  B  m' M0 M" K6 j6 B  u- k以下哪项正确表示了HACCP体系的关键控制点?5 X2 n3 ^. X; b4 w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" ?2 r0 B( X, X8 I* y- W食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! `; Y+ ^3 ]( Y/ h8 M( k+ D  I
34.Which of the following is not an example of a carbohydrate?
+ T/ X, b8 \# _- e6 d6 A$ l) C下列哪一个不是碳水化合物的例子?
6 {1 L- ~" C  V6 a1 _- rA:Essential nutrients 必需的营养物质
$ D& r" K! E7 N% i+ j
& e$ H% J6 s/ _3 A35.The process by which a liquid fat is made solid is called:
: w8 S+ o# B' x1 y% ]" u' Q液体脂肪做成固体这个过程叫什么
' \3 E2 c# C% R) zA:Hydrogenation  氢化
) |6 G9 l" Z+ t0 L5 j$ A% P( ~
0 N; S' z' m6 m' f% O# _36.Which of the following is not an example of a fat substitute?
! Y; f' p! d* |" b3 m4 D下列哪项不是脂肪替代品的一个例子
$ b+ r7 e& x! u2 b. kA:Acesulfame K  安赛蜜K表
& y5 Y0 |6 t8 ^' D  h0 B" k# {$ B. g2 b. Z6 t' O9 O/ ?% e: Q
37.Health Canada requires that a product labelled "fat free" contain:
; s0 l( B% g& e, X' |加拿大卫生部要求的产品标有“不含脂肪“包括:$ Q6 Z1 Y+ I0 f4 J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 f0 J) O. {# k% d7 v7 U
# ~% V3 _0 h6 N: ?6 T1 z38.Which of the following is not a problem associated with converting recipes?
+ h; H2 q7 {3 _下列哪项是不相关联的转换配方问题?& z( g/ q2 X4 H* e3 _, i
A:Unit cost 单位成本' q! W. a' Z& J

. H  R7 [. w0 N: E# w39.The condition or cost of an item as it is purchased from the supplier is called:
( S! ?) d% z( S/ \: c% F1 K: Z7 h& k3 O从供应商采购的物品的品质或成本叫什么
/ e. ]4 W9 T' ?' R" y6 }, yA:As-purchased cost 购买的费用
0 I# |9 |7 i4 x+ _* |; N
  D" J7 _$ y; H* H% ?5 B4 x40.The amount of stock necessary to cover operating needs between deliveries is known as:+ z* f& o, Z8 E% n: d8 o- Q$ R1 z1 z
在新货到来之前用于日常所求的必要库存量叫什么
. p2 u5 J2 r' p: T4 R7 m) TA:Parstock 基本日常最低库存
+ f" ?9 m8 ~- I
6 }: |1 b! ]3 Y  d( o4 y7 @1 r41.Which of the following abbreviations is used to describe the proper rotation of stock?4 w& t' m, u! Q1 j; V
下面那个缩写是用来表明正常库存流程?
+ h2 M/ }7 ?: o* W: y! F* mA:FIFO=FIRST IN FIRST OUT 先进先出
9 S8 y) x- O+ p" Z% V; e8 I5 V; m# X- S; K) @* m* h1 E; {
42.Which of the following knives is used to turn vegetables?1 X: s( k' b, S% q6 A
下面的那把刀是用来打开蔬菜吗?# x+ Y! C( L5 w" [7 }" q: w
A:Bird's beak knife   鸟嘴刀
! d' c. p" F1 f7 R3 _# i2 W" \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& o2 m' ^. X2 v# C
. O7 _6 K  Z! h  c
43.What is an instant-read thermometer best used for?; _( u+ P$ [5 u3 j- r
即时读温度计最好用于那方面?- i" A, e- ~3 Q7 {% k
A:Checking the internal temperature of a roast 检查被考物品的内部温度& [8 }8 r% v9 e6 z! M0 v$ i' H
5 ~% s' B& L6 |9 H$ E) a
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  a. G- t9 @7 [, k; k) ]下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 l8 E: P% `6 ^* |) FA:Cast iron 铸铁
/ j' D9 `6 c8 ^
- P' s9 {" |7 u, y: c8 A6 n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 e2 ^5 @; j7 P" g1 M2 C- a
哪件装备下面有一个可移动的碗和一个S形叶片?" }9 {7 b4 G% J. N7 q
A:Food processor 食品加工机
& s) L" M3 V# i: k; chttp://www.google.com.hk/search? ... iw=1263&bih=572
5 f1 H5 h8 G+ n9 J2 n+ D* r
& U' U( S# K9 H7 c2 x& J46.Which of the following is not a rule for knife safety?+ l" E& o6 W9 F7 n6 x- S0 B
下列哪项不是用刀的安全规则?
9 }. y6 k+ U9 _% l* `, dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 S0 |. ^, M: G" J  Z

0 P$ Q* H. t, b: y: y+ m2 D+ K( b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ n; f9 w; A, W- l2 l" Q% s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 |; s& k2 ]! YA:RondellES , W$ G+ F: n% z+ z; u' v: Z5 p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, `( c3 r1 ~% q
3 C$ o1 }0 V( v# t- F) w, B
48.Which of the following is a diced cut used to garnish soups?
" P6 a; X: b9 `# k) r" s$ W下列哪项是切成小方块用于汤的装饰?, w( F7 G1 J/ I" i$ @
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" R- _0 L- S5 H' ~: R2 I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' U' R4 [' h& S: Q1 Q
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!!——
4 H2 m  c9 y: X9 r/ W# v) fA:Gaufrette
- o* a# q" `; |8 x& x. hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 F5 K" h+ W$ q3 Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 v# `9 g" _: LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" c; a3 n4 n% J+ G9 w) h+ s7 X/ v9 E% j- A2 O% L& i* V" O
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. j; E9 s/ G; F* y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)* q/ P6 k3 F" e2 V
A:Cilantro 胡荽叶 香菜
- Z% ], _6 t- Uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 H" p) j9 J1 q  {7 Z' n  q- m
! D6 F  @: n# ~" Q6 ]+ t5 c+ T/ f60.Allspice is made from:
: d  c) P2 [# l$ L4 u 多香果,  多香果香料是什么
. U) t; a* G5 b: r( `  }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( L' m$ _3 ^- L2 h" {9 ~A:A dried berry 干浆果
! d0 T2 T2 [# `  o1 c0 F' A$ ?, {  `, ~) ?; p8 m- v; i" u
61.Which of the following are used to make a sachet d'épices?
8 B/ z6 ~* n3 P% ^2 I下列哪些是用来做香包德épices?
2 S( E  T" _6 Whttp://www.sachetcatering.com/9 Q% {; P! O% m. F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 R8 S) L) z/ h9 [( ?$ W) y
* G6 o* B/ t7 y6 f. B' }% G3 O62.Which of the following condiments are not soy based?% Q8 ~, Q  ]1 }( u
下列哪项不是酱油调味品的?$ k9 l: y( _9 j% ^9 C
A:Wasabi 日本辣根; Z/ ~/ n5 _0 w$ \
3 i/ I0 z. I' h: e) J, Z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 y/ b9 v( p$ J" a0 T% D2 S! O$ ^* Y
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:+ d, |$ j7 R1 }7 q, Z3 e3 M8 a
A:Pasteurization  巴氏杀菌
# u' [8 j  u7 l' M
9 q$ [' t  c; L: u" g  w+ {64.Which of the following steps is not the correct procedure for whipping egg whites?1 z. y, S) Z' s6 w+ [
下列哪个步骤是不是正确的蛋清搅打程序?
6 m- Q- f! ?' c& ^A:Allow to rest before use. 允许休息后方可使用。
' C5 n+ k9 U/ a3 @  q7 p* O
2 H) x' T3 Q' E+ k4 d5 c5 O. N65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ \& {+ X8 D9 Y+ BA:56g and 63g 56克和63克% c8 o3 D; Y  u* c
$ g% w2 {0 u2 n4 w  ?
66.Evaporated milk is a concentrated milk that is produced by removing4 Y( m& L% u: W; D' a; Q0 B
炼乳是一种浓缩牛奶 是去除什么做的
7 v" o: H8 u% u+ F- @7 `A:60% of the water 60%的水7 b% o' f/ p. P' b
6 s4 X& X9 k. R2 z1 ]* A
67.A method of cooking that transfers heat through a liquid or gas is:
: ^! l0 N; _; K  Z0 n2 y% @一种烹饪方法,通过转移液体或气体是:
! d1 r% I( |0 ?- ^. t: I: PA:Convection 对流. Y% _. _. j6 p+ c! Y

" k& j% ]! _. D# b! o9 Z- _68.The cooking of starches is known as  烹调的淀粉被称为
* O/ U3 l& ^/ `4 R4 gA:Gelatinization 糊化
! v8 i- n+ n; J: q6 L! C5 L( b; T8 P! G, C
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 l9 ?; f2 c% G5 {8 o
A:Braising 烤5 e' M& O2 K. A5 X$ D
6 S: f  ]6 A. }
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:: O+ ~2 W: i. e* q9 ?5 I
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: u3 T: T( W8 A# A6 k' i

5 y- N5 h% c1 |; `1 I, j71.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
1 M3 G) e4 q3 |7 g! tA:Fumet 原汁) V! z; j9 ^5 v* g
. f* Y. W  ?9 h( O" P2 D4 k
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
3 Q% l. R* L8 k) nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
% R3 g% v& ~/ p8 G0 N2 ~1 T  u* ~
73.Which of the following is a principle not used in stock making?4 ]$ G  H3 U; p/ c/ u2 I8 N  k) ^
下列哪一项不是用于制造高汤(低汤)的原则?: O  q6 w. A" p/ `
A:Start the stock in hot water.开始在热水中操作
4 `5 x4 N' V! T$ L) |3 Z, Q7 t- g! W! H* h2 h& b1 ~
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9 m  n8 c. K- S) X
A:Remouillage 法语熬汤9 q- E. e. k. J2 m- o9 U( R3 _2 s
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