埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8347|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。
$ L! {; u9 B, _% G; B& u' z, t$ h/ \6 ?* `5 H* R7 t% _# X7 H
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。2 T! B' n& v  z) f: R# }: ?' n
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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$ B# @, i2 l) M
1.Which of the following methods should be used to determine doneness in a New York steak?
2 P1 D7 G* M+ R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). a. }  [- W1 t7 O
A: pressure touch. 压力触摸
9 t; L# d6 q3 G2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 |7 Q2 p( n2 n1 ]$ g
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
  F6 i3 s. R! ^) |1 HA: acid  食用酸2 P9 E5 ]: T& u" I" r2 [2 v$ d2 Q1 Z
3.Vegetables are major sources of which of the following nutrients?+ E/ l3 `& P7 l% P- }9 {
蔬菜中包含的主要营养有哪些
, I: J; f6 ]9 R: wA:vitamins and minerals. 维生素和矿物质。
, ~7 @+ c% W4 t$ J2 G) f4.Cauliflower is commonly served with
: g4 b9 x, [2 `( g' ], |6 k5 z花椰菜(菜花)最常见和那种酱汁搭配
' }+ {! S. ~9 H8 [7 YA:Mornay sauce. 奶油蛋黄沙司7 p* J/ {4 c3 l) Q1 |
5.Which combinations of products are found in pie dough?; L( {; F# d% P, Q$ a' h9 W
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: S  P% @3 ~* O. A8 {) H3 UA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* H" y: }2 r& |8 p# H# `- x8 m6The French term for mussels is 法国语青口(海红)叫什么
6 ^( V2 h( g* f/ z  q  |7 J- [A:moules.法语青口,海红! t5 `7 K1 \6 D2 p/ M
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ T7 z4 n& h5 _+ b6 S
A:faintly fishy. 稍微有点似鱼味
, q' `% n; o1 L8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) H1 X, X* ^7 V9 p, D. {4 ~
A:2 days. 2天
; R! d0 A: W. y: p* Q+ j  [9.What are the principle ingredients in ratatouille? ! Z8 q/ M+ @2 N2 |; ?
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( j, @+ o/ Z7 Z! b, ?$ qA:Zucchini, eggplant, green peppers, onions and tomatoes* R8 C' x2 @; s) Q; ^
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& i; w. d, ^$ ?; e$ a+ `+ \! _# O10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 P3 B) G8 J3 \4 ^
A:cook food in quantities that will be used up within 20 to 30 minutes.) `: k( }$ X: ^9 a& u& Q
大批量烹煮食物要在20到30分钟内  a  u1 J3 o: [' }
11.What person has the authority to issue a Health Permit?6 r( W( m: I5 b, J
谁有资格颁发健康证(卫生证)。. [. q* }- R: a5 V
A:Medical Health Officer." s4 x; m6 Y. U8 }1 L1 N, w
医疗卫生官员。) i8 D6 V1 ]8 _5 h
12.For what period of time is the health permit valid?) f  o: N# E" F! E9 `8 S$ b
健康证的有效时间是多久?) `" T' X2 n3 K4 t
A:12 months.12个月
: A; f8 E0 f! f6 e13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 `4 O. s3 w1 j; K/ B- N* C% |
在食物和饮料准备区,通风系统换气的标准时什么
; R+ p( r8 b. R# L/ W# W0 V% z5 g; cA:08 times each hour. 每小时8次
6 x4 A$ n. X! j; o4 l14。The minimum temperature for manual dishwashing in the wash sink is
6 \7 {6 ^6 t5 M6 Y手工洗碗,洗碗池的水温最低多少度?, X5 f- b( J: @* @: x8 L$ x0 D9 q
A:110 degrees F (43 degrees C). 43度
* Q& i- u0 K) r8 H15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! c5 T3 I9 j2 @7 D: M  x( Q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' [3 X: c; b& O$ q$ t
A:180 degrees F (82 degrees C).  82度$ _( a' C2 _9 {: G$ K# G/ A
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 C5 q+ {+ M1 N3 l% J% H; x用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 f; U4 ^8 Y, a1 ~! Y% x8 n" Z" t4 T
A:en papillote.  法语自己理解
5 R. D) w5 A( M5 c7 N% j17。Wing or Club is considered a1 Z. v" X+ S' i) {. u& N
翼和CLUB 被看做是一种..." m) x2 h: z9 @4 {  S5 W! R
A:Bone- In Cut     带骨切5 M5 Z6 Q  D$ m4 m: O0 L! b
18。New York is considered a   纽约牛扒被看做是一种
, ^9 z) \. g) ZA:Boneless Cut     无骨切
2 z. ~$ J+ \# q1 B19.In general, a court bouillon for freshwater fish will contain- f0 M& l! i* @7 F0 c
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
' C, y6 M5 ^& ]! CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 G$ ~4 W2 |; w6 I- V8 o" F, [) ?
和做海水鱼同样数量的调味料和香料
8 j: l9 y# Q4 t: y! S20.Anise is very similar in flavor and appearance to, B4 W3 N. _) ?
八角和下面的那种原料有相同的味道3 A+ y) l2 N( M( K
A:fennel  茴香& |/ e' [1 w) I8 d7 M
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* a) @3 X: B- [
下面那种原料更像大葱且有平面的叶子3 H7 K; I  o2 m3 w7 z/ B! `! d/ M# J
A LEEKS  似蒜葱 (这边人叫京葱)$ o8 H1 S, |8 Z7 @. s5 [
22.Which of the following cutting shapes refers to a small dice
9 u! z$ g1 e4 O2 A3 m* X* y  c下面那种刀切形状指的是很小的粒(末)1 E# B# w% U/ J- z9 @0 ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。  g; F# n) v  l1 |6 \
23.Oil is added to the water for boiling pasta in order to
( x$ D, m$ W& R" R向煮沸的pasta (意大利空心粉 )中加油是为了- w* u/ {1 X9 q6 _5 X
A:prevent the pasta from sticking and to minimize foaming action.7 P2 \: [& j! a7 X4 [  A
防止面条黏合并降低发泡。$ x  M, Z% ~* R7 E, Q! B
24.Which pasta dish features pine nuts and basil?( p& N' n: ~- o: d2 s' b- s; N1 r7 g# `
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 Y8 i* H- M* L. k4 D: m
A:Pesto.一种绿色的意大利面酱 ( W" a- D5 A, O" _9 H
http://www.tianya.cn/techforum/content/96/563836.shtml+ V. f1 c4 x' u% C# M: q* i
. x$ R# G% q% i. E. y, M% M
25.Which of the following is a spring vegetable similar to spinach?
4 _8 c" z( v3 T! M0 R+ ^' v下列哪项是一个春天的蔬菜类似于菠菜?
1 d% x0 m* q& m; X; mA:Sorrel. 酢浆草。6 u. b1 p: ]+ Q3 i
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 q; C* e' U' e4 r# _6 `$ N: ]哪位厨师最早带来高水准浮夸的美食1 M0 o; O# A9 \6 f9 j- u" e: M
AAntonin Carême 人名 安东尼·卡罗美( H  `7 h: z$ \: I: l
! Y; `7 n0 S8 ~3 @1 w  n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 |- X: H+ V" h6 T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& Z) b* G( _5 Q; l1 D0 WA:Cast-iron stoves         壁炉( D- f; N9 I5 H, O4 S& ]' [
http://www.usstove.com/products.php?id=6" o7 }2 a/ c! ?6 P) [$ u

( `8 o7 k7 T  P28.The French term used to describe the roundsman, or swing cook, is:
! I3 q/ o: r/ V2 M6 |% Y, b法国术语,用来描述roundsman,或摇摆厨师是:3 _4 _: c2 T  ?7 b2 n
A:Tournant   图尔南
( @+ J/ T5 j9 u8 A  ?! \
" G4 X6 x) u" `: R29.Another term for the wine steward is:
& `7 d6 m: @+ ~- ?3 Z7 W葡萄酒侍酒师的另一个术语是:
2 r  z: T  t' z! V7 R4 CA: Sommelier 侍酒师3 x) N& _! h+ D5 T
3 a! ?* p; \( E1 z
30.Molds, yeasts and fungi are examples of a:* y9 ^# f) C' m. m# x7 C
霉菌,酵母菌和真菌是一个神马例子. l1 L0 l/ X, K: I( g1 z
A:Biological hazard 生物危害
# n  G6 a7 s$ g9 K  |
9 Z: G! K9 S+ u0 ]2 g% t# C9 h2 [' y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 S/ Y' v. R8 N' i/ V3 D8 s: y# K
根据加拿大食品检验局,食品的危险温度区在多少之间:3 ?+ w/ l9 [. b2 X0 Z6 j; B
A:40° and 140°F (4–60°C)     4-60度7 Q; p  K4 @1 u2 Q( ^* L8 N

: O4 j) ?7 v% _' n32.All bacteria need the following for survival:
7 N9 U3 h1 `% y- P( _; L" h. \所有细菌生存需要以下哪些内容:9 `2 ^. |2 {$ R! k- H' l: A
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. t5 k# h& [3 Q) L& B

) z1 x3 z4 c0 l3 ?33.Which of the following correctly represent critical control points in a HACCP system?- A/ L' \- C! A1 X. n* g1 R0 _
以下哪项正确表示了HACCP体系的关键控制点?- A$ m& c2 ~) f( `5 |7 g/ B4 W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) L# D3 B* B; v. Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" j+ ]3 J3 H4 _% q+ G' i0 v& b2 J4 l) J
34.Which of the following is not an example of a carbohydrate?) T, I! u+ `* a3 g2 @
下列哪一个不是碳水化合物的例子?
8 J1 j3 j$ a$ A' X& F4 ^/ _5 f" gA:Essential nutrients 必需的营养物质
6 j2 J: ?2 q+ g
- u" R' X0 l  ^6 w7 l35.The process by which a liquid fat is made solid is called:+ H5 F3 A" }# \
液体脂肪做成固体这个过程叫什么% ?& W. N' q  P, T9 ?
A:Hydrogenation  氢化0 I! V/ \1 s  K
; `  m4 k7 f1 V$ j: y1 U
36.Which of the following is not an example of a fat substitute?% ^/ f% V0 f( F; b0 h% E% n6 W, h0 w
下列哪项不是脂肪替代品的一个例子
2 k" ?, C7 N6 t( q& O2 v6 ZA:Acesulfame K  安赛蜜K表
0 C! W6 c2 ^  P, k
$ F! H4 Z$ a, x4 g6 s: X% ]37.Health Canada requires that a product labelled "fat free" contain:  Y/ Z: U1 f2 o. j) v
加拿大卫生部要求的产品标有“不含脂肪“包括:
; m/ x5 p6 _/ U  OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  k# }5 ?8 [7 o  g# D; \8 h9 @
38.Which of the following is not a problem associated with converting recipes?
: E+ U( h3 ~0 o, r* q6 d下列哪项是不相关联的转换配方问题?
$ t" k' w, f: `& l, sA:Unit cost 单位成本" H. |! |8 o. }) u( A5 D8 l0 R$ [' ~

' J4 |: d1 E' ]39.The condition or cost of an item as it is purchased from the supplier is called:
9 q3 E, Y7 u- Y+ c7 ]9 v从供应商采购的物品的品质或成本叫什么! s8 L* \. Q2 w- j/ b4 ?5 v! k1 W
A:As-purchased cost 购买的费用
5 ]& s+ S6 z; t$ n' V: U, ]: E) u! v. B) w
40.The amount of stock necessary to cover operating needs between deliveries is known as:, c5 P( H8 n. c* X  N
在新货到来之前用于日常所求的必要库存量叫什么) X# B9 [* L: x8 _
A:Parstock 基本日常最低库存5 A2 X0 h* X, S8 A. u

8 h  h( S8 U! Y, G; g/ v" c" e41.Which of the following abbreviations is used to describe the proper rotation of stock?
. `% U: W2 q6 A6 S  d  c: x下面那个缩写是用来表明正常库存流程?
* _/ z2 _0 N) W9 E$ I8 h% PA:FIFO=FIRST IN FIRST OUT 先进先出- }0 e! i' h) f# C$ b) ?

" Y, {! F0 k9 H& Y( d4 J* N# q9 n; j1 H42.Which of the following knives is used to turn vegetables?
7 c0 e4 S# u$ V下面的那把刀是用来打开蔬菜吗?
5 h( y' j. `4 P. z0 s; j5 V, H; DA:Bird's beak knife   鸟嘴刀( ~4 V8 E& H& H) Y0 R* f9 R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" G! }& T3 o2 W0 ?8 v. G% N+ Q# @6 `& E3 b! L# ]
43.What is an instant-read thermometer best used for?
0 p& L4 F2 b! h8 r# `' `9 N. i即时读温度计最好用于那方面?
3 X7 n/ F; @- i1 e) L  Q" tA:Checking the internal temperature of a roast 检查被考物品的内部温度
8 [0 D: e5 _) _) H+ F2 G( d8 Z. O) M- x8 P. y- j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: T: l+ y0 `8 E  U* Q/ K下列哪些金属材料受热均匀,通常用在铁板而且非常重( y. V+ F! [' V
A:Cast iron 铸铁
; O$ X  P9 D* Z7 V" n9 C$ z/ Q3 G, z3 X& O' A" {
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! H: l- a& a5 P4 `
哪件装备下面有一个可移动的碗和一个S形叶片?
' g6 {! h) v) y. K/ o7 O* YA:Food processor 食品加工机
$ |$ T+ r8 T4 H0 F3 ~2 n4 Ghttp://www.google.com.hk/search? ... iw=1263&bih=572, |8 p6 H5 x# G8 s7 q5 T" K1 z

3 E2 ]1 m3 X3 s, \1 D5 i46.Which of the following is not a rule for knife safety?1 o% d5 p$ A5 B1 l$ B$ R
下列哪项不是用刀的安全规则?
8 C: r6 I, C5 }  S# ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
/ ?0 q( @- e, T6 E$ \1 q3 ^0 j. S2 v
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  u  i+ v+ w8 u把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 ~% b/ V7 k; I) |4 i7 pA:RondellES : v9 N8 [7 I% U# A4 d  E; B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# \, Z! N/ ?! f5 [1 k9 i- p0 z* V  d, G- i( ~
48.Which of the following is a diced cut used to garnish soups?
  L/ b$ j( p: g下列哪项是切成小方块用于汤的装饰?& u8 N- s$ N+ C2 o' y+ ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 `- Y, E8 O8 E% {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; D1 h* Q5 R. b5 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!!——
0 K  W' U1 e" L/ MA:Gaufrette   M7 T! E! t4 Y$ [( }/ t$ k, k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& [" U4 S; p$ Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' q2 L7 D0 z# g0 q+ K3 I; |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 s/ \1 l1 r; v5 v* U2 h! n
- a5 ]- A+ @9 ~3 _3 w4 P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  B1 T/ V8 p( ~% u; u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)
1 v" I$ [5 t, J! \% o, eA:Cilantro 胡荽叶 香菜3 }0 z' T, E6 I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 g6 }! r: z3 Q9 L( {

/ z3 x8 j! l4 `+ U+ d% s% p/ Z60.Allspice is made from:
# a+ j8 w' h6 w, }2 s' y) H1 w 多香果,  多香果香料是什么! H4 b6 \% b3 O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 x# X( r* {; @* [- |0 Q: x; M6 d
A:A dried berry 干浆果
8 l  a' z$ Z% m$ Q0 b5 N! d' i# u; c) j& Y! J" J' u
61.Which of the following are used to make a sachet d'épices?8 M- D( F* a( C* ?! |. S
下列哪些是用来做香包德épices?2 d- C' }, j3 j( S$ K
http://www.sachetcatering.com/
2 F% \( \4 M) \! z' j0 V7 OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; e  ^$ v& `; k! t! l4 }4 U7 @

9 I. \3 I- f5 \* A9 S5 Z62.Which of the following condiments are not soy based?
9 J! ]# d8 {* j. m! Y' I下列哪项不是酱油调味品的?4 }; E; Y: p3 A% r$ {. ?9 c
A:Wasabi 日本辣根
; C( p% d! e9 [/ S% P# [% q4 K/ P! ]4 B% Z" i
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 T' d2 e, i' 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:
" l  Z9 A  k1 p3 F+ R, Q! CA:Pasteurization  巴氏杀菌  \! F* Z! n0 X- \( a
, P, U* M  x4 ~+ X' A- `1 }- v9 l
64.Which of the following steps is not the correct procedure for whipping egg whites?
3 L  g3 g+ }' Q9 L/ L; r# ]# c下列哪个步骤是不是正确的蛋清搅打程序?; @9 d1 e& w: V% `
A:Allow to rest before use. 允许休息后方可使用。8 B1 L# S8 ~" J! L# D! p3 x
& U) J% P- ~3 [0 G9 j, t& S% ^
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ b/ ]  W' f; ~& Q( A, a6 t0 J
A:56g and 63g 56克和63克
4 A. Z3 G0 Z1 w- Z( y, u; q& Y. x; x+ R) Z2 u) e5 q
66.Evaporated milk is a concentrated milk that is produced by removing$ R( _" H( r# r  |4 p. @  x! F
炼乳是一种浓缩牛奶 是去除什么做的
, F# F" G! F2 [* n2 Z. n# LA:60% of the water 60%的水
+ O5 s' R9 W) Y2 G
- T; S+ N$ h" @67.A method of cooking that transfers heat through a liquid or gas is:; @7 l" K% \' H' y6 d0 R+ ~1 I
一种烹饪方法,通过转移液体或气体是:
: B  M) h! m7 |6 ~9 c# _A:Convection 对流' G1 ^0 j6 o- D# B& ]8 U
. W9 f3 r  n2 X
68.The cooking of starches is known as  烹调的淀粉被称为
4 T% |. d$ t3 }& V. W& eA:Gelatinization 糊化
8 I8 d' l0 b1 b, K1 e( c' R; i2 O! }+ X$ _8 N7 {
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. S, V" |# m5 o9 `* rA:Braising 烤: c# b: E: I* l9 w5 I  u

( k7 q! B6 Y( A% Q; [! 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:# v( g1 O0 g# Z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
! Q, }  t8 }: n) V' Q1 r' m% l4 Z4 |7 b0 U7 a) j+ I) Q/ g
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
5 L1 {0 {+ S3 v, O1 gA:Fumet 原汁5 T' S: e+ q- H1 N- I7 _) P
& D8 a: S8 V4 F1 C* Y, 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
& H4 C. u  `$ \( e4 AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ ^& O: K1 Q, Q4 X, f
: ^6 L2 _, S8 O73.Which of the following is a principle not used in stock making?
2 f' i- P. `2 ?. ]下列哪一项不是用于制造高汤(低汤)的原则?
& n" }0 ^5 U2 Q: O# VA:Start the stock in hot water.开始在热水中操作+ p+ J, G; a/ C( y, O3 o- d3 E

2 |, f# L5 B9 {. h74.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
  V1 ~! G$ l! J' `) L" bA:Remouillage 法语熬汤/ Y+ ?0 \0 p6 u- b( ~4 i4 P4 R5 ]
http://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
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, 2026-1-9 18:54 , Processed in 0.124157 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