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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。
$ C7 f! r( g# N
7 E) j8 v5 v3 a9 j- f8 {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。
: g$ i- |% p5 [; B8 V+ B8 o8 u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! o( x6 ~5 b0 U$ m& q
1.Which of the following methods should be used to determine doneness in a New York steak?! s, l/ [9 |7 W3 k& {
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)$ x5 Z. ?. d% E. J
A: pressure touch. 压力触摸
2 C) g4 o: ~  g0 T/ D2 P$ X2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ v5 Y" h# Z+ a8 W* r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
+ F1 r' B# z4 u5 zA: acid  食用酸, \* P* i) s* q
3.Vegetables are major sources of which of the following nutrients?7 a( N' B( Q7 m% T4 v! ^" F
蔬菜中包含的主要营养有哪些" u" ?2 y/ s4 q& {% [; P3 \# N
A:vitamins and minerals. 维生素和矿物质。
+ A" A# a: h4 D% }- o3 h9 F: k" c7 G4 C4.Cauliflower is commonly served with
& k- f* v9 C9 U1 u) d9 t7 [6 w花椰菜(菜花)最常见和那种酱汁搭配
( a- i. |# n3 b" V* M5 Z0 y: ~A:Mornay sauce. 奶油蛋黄沙司7 Y3 a9 e( b/ V
5.Which combinations of products are found in pie dough?: p# M+ B( U+ p5 D0 w3 Z+ C8 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??)$ [  r0 u2 g7 O0 G: m
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ z+ I5 g8 a- Z) ^- `0 f: |6The French term for mussels is 法国语青口(海红)叫什么1 ]0 P6 V" z  P4 [
A:moules.法语青口,海红
6 ~+ i! ]! \6 Z8 h" G7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 D# n$ I' e1 H# {
A:faintly fishy. 稍微有点似鱼味" E. d2 C0 k0 ~0 ?% J& C/ Y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% b4 X9 m6 M. l6 h- sA:2 days. 2天
4 h" K! G: v) Z! l4 e# F' Y9.What are the principle ingredients in ratatouille? 1 ~0 y3 D% o5 ?9 w' ^
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ R6 @0 v: ~+ g4 L, ^8 K5 e6 l
A:Zucchini, eggplant, green peppers, onions and tomatoes) d9 w6 V$ l& r) A7 A
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 `0 d) M6 d8 H% O4 _! q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, ^" @$ f% u0 d8 L& h, h# @3 W8 P& IA:cook food in quantities that will be used up within 20 to 30 minutes.
/ u, H+ j/ S! @7 ^0 u( z大批量烹煮食物要在20到30分钟内( n+ @( a7 j: T8 ]0 v4 V
11.What person has the authority to issue a Health Permit?) L' ?/ L) }3 [3 _3 k# G6 A
谁有资格颁发健康证(卫生证)。+ W  h$ m. V+ H. F) j
A:Medical Health Officer.
: N+ A  u7 h1 C( s2 ^" r医疗卫生官员。0 M: l* k( P; `2 w
12.For what period of time is the health permit valid?
  t3 F: q& @4 i0 c* W: G5 z' v2 y健康证的有效时间是多久?4 ~  A' A' s4 j9 M; `& c" z
A:12 months.12个月, K, j) m" f, ]1 g
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! ^' Y+ h$ r- b在食物和饮料准备区,通风系统换气的标准时什么
+ }/ z% V) R; Y8 f# dA:08 times each hour. 每小时8次
' v5 G% v4 H8 M8 W% u$ L+ i14。The minimum temperature for manual dishwashing in the wash sink is
- r; m! @3 ~$ Y- Q8 M/ V手工洗碗,洗碗池的水温最低多少度?
  p, t4 Y. j6 ZA:110 degrees F (43 degrees C). 43度# V8 G! q& ?" ]8 S7 g; {8 \
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& F* X2 z0 S! m. v+ w5 C用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 n  r2 Y% @  k0 k' I
A:180 degrees F (82 degrees C).  82度
' E. U9 i2 Y- P: O; P9 S16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% G* _; S; `% ^9 N' a  Y0 N* k, c
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 B( n# t! I% V& o+ BA:en papillote.  法语自己理解) D# N8 V, d% J( M% v) J
17。Wing or Club is considered a
+ w+ g/ W( u4 g% S5 h翼和CLUB 被看做是一种...) C% i* m9 P5 A  C
A:Bone- In Cut     带骨切! Q# N; A. U' ]  ~( ^/ p: Z2 ?
18。New York is considered a   纽约牛扒被看做是一种
- E! b% u2 \; i, RA:Boneless Cut     无骨切- V3 Z- n1 w( Q) |0 B
19.In general, a court bouillon for freshwater fish will contain; u5 G0 }1 G, A: c3 r2 k
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8 d) r/ Z: b* [2 n
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- b6 O8 A$ A) D4 X+ Y和做海水鱼同样数量的调味料和香料2 p- [9 R# p6 ?; s7 Z& X1 J
20.Anise is very similar in flavor and appearance to4 G; o! u+ ^. D* T! e/ O, M
八角和下面的那种原料有相同的味道& n1 w; t. E' @  X. A9 Q2 Y# `
A:fennel  茴香% w( m  m6 F0 w# Z! h! S5 g) v
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 `% X, I+ B; r# B  V9 e$ A
下面那种原料更像大葱且有平面的叶子
1 O: o8 D: h5 J/ MA LEEKS  似蒜葱 (这边人叫京葱)
6 G' c$ o, g7 h7 s  N/ C$ A22.Which of the following cutting shapes refers to a small dice/ W5 X& D  p7 o2 _& _' F
下面那种刀切形状指的是很小的粒(末)
) d' x9 o9 b) M& i5 RA:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 `) \: M9 k  `1 i3 Q
23.Oil is added to the water for boiling pasta in order to( z! ~5 p  u1 O% f) w4 w
向煮沸的pasta (意大利空心粉 )中加油是为了9 t6 x' p! n' }9 Z/ o
A:prevent the pasta from sticking and to minimize foaming action.
& C2 @5 c: t# v: r7 B2 {防止面条黏合并降低发泡。
( k6 {1 `4 D  F24.Which pasta dish features pine nuts and basil?" F0 g9 q/ B; w3 o8 c0 U! {
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' a$ T8 }/ l( f' e7 L' _( m: S
A:Pesto.一种绿色的意大利面酱
9 I- ]: x; `" t  r1 {http://www.tianya.cn/techforum/content/96/563836.shtml
5 B+ }' A( g# [& Y6 g1 C  k& M# C) r, p7 W* `8 e, M0 \1 T) N
25.Which of the following is a spring vegetable similar to spinach?* H3 V- k1 ]* F% u) K+ b- }: \0 P" R  M
下列哪项是一个春天的蔬菜类似于菠菜?& N4 i1 n7 O; {) l0 b) W2 E
A:Sorrel. 酢浆草。. A, `5 S( P5 m( v! H& @1 c
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:: }4 P: @7 q& x/ @2 u+ p# M
哪位厨师最早带来高水准浮夸的美食
4 D) X. r; K  ?8 E: B5 jAAntonin Carême 人名 安东尼·卡罗美  C4 R' m# x8 K8 [" d" I

9 K. m  ]3 o( p( V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: `" G  J  ?0 \- r. n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' S5 \% O0 J* _6 r$ A* U! V8 I9 L
A:Cast-iron stoves         壁炉. I; g8 J. t1 n4 C3 F: N
http://www.usstove.com/products.php?id=6
' H! N) j" `# u6 R$ b& G
/ X: w! c- T2 `4 j$ m' r8 G( C28.The French term used to describe the roundsman, or swing cook, is:' l" W& A2 K  a( s! G
法国术语,用来描述roundsman,或摇摆厨师是:% y( g4 Y; m, s" Y, \# E2 h8 l
A:Tournant   图尔南  [0 u5 s* [% R9 H( W" j
4 \/ p+ N( M: @* Q- m3 b+ K) Q5 {
29.Another term for the wine steward is:
' y$ ^: K. K: y' p2 R+ a葡萄酒侍酒师的另一个术语是:
3 b! r4 f  N5 _9 `' ~! p! VA: Sommelier 侍酒师
+ a3 w0 j  k) |& ?9 b- f( x  j% h+ X1 H& M1 ?. ?
30.Molds, yeasts and fungi are examples of a:
, |4 @, n4 L: o* H" f霉菌,酵母菌和真菌是一个神马例子8 I+ _7 L  u0 y- y" w9 Y$ F
A:Biological hazard 生物危害( }: i* o# n2 Z2 H) g! g
5 n, ?  ^* N! F3 C- b- E: q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& L2 H' q0 M6 ?0 W5 l
根据加拿大食品检验局,食品的危险温度区在多少之间:
, L2 |5 c8 w+ q: fA:40° and 140°F (4–60°C)     4-60度6 z* x" X6 Q" s1 F) t  y
5 X1 U1 ?8 Y9 q1 s
32.All bacteria need the following for survival:+ M% J  W  S' v  }9 o- j. Y2 q
所有细菌生存需要以下哪些内容:2 r$ h- k: x0 D; L4 _4 a
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 b8 ^8 t; H* a0 D

8 ~$ O/ @$ ^. W- }7 k2 l# X3 b, c33.Which of the following correctly represent critical control points in a HACCP system?
% w2 L0 m0 r% M! w' z以下哪项正确表示了HACCP体系的关键控制点?
8 T2 \3 l/ Z& [( \4 K" |/ nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " L# s/ p! z' h: h( z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 F, [3 s" b3 H5 P, _4 V( V( L
, W, d, a* F4 P& i' A
34.Which of the following is not an example of a carbohydrate?6 P6 Q0 ^" e9 V% d3 M
下列哪一个不是碳水化合物的例子?4 @/ A' |: M: ~. U/ X+ Q( D6 r! L6 `
A:Essential nutrients 必需的营养物质
; T( r9 J7 u" J9 g* `4 l
8 f! }) O4 C5 C9 v" T$ w35.The process by which a liquid fat is made solid is called:4 p0 Z7 b. U) s0 n4 x
液体脂肪做成固体这个过程叫什么
- C& w& G! A( v. w0 A% k2 wA:Hydrogenation  氢化
  c- O6 Y- f5 `+ c. f3 o1 s; i0 w  l6 ^6 N. K5 f
36.Which of the following is not an example of a fat substitute?0 Y" [; V+ k$ V* N- ~
下列哪项不是脂肪替代品的一个例子
$ e1 N+ }& X: e8 F) @) CA:Acesulfame K  安赛蜜K表
& H5 m( G) ~& p, y. d" J
# J8 _" F3 M4 z0 F) n. D0 T37.Health Canada requires that a product labelled "fat free" contain:! a+ N6 G1 t1 l' N4 r  w- n1 L0 P
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 L2 T. b+ u5 j5 k8 {) F7 SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( L8 O2 ^3 {4 F& p1 I
, E- r& u" I: U* {" G9 I38.Which of the following is not a problem associated with converting recipes?0 ~7 H1 N3 ^) I1 x! I2 @
下列哪项是不相关联的转换配方问题?
: p/ N6 @  k7 ~# D+ hA:Unit cost 单位成本
+ D6 }6 G/ Q/ p& R. P
. z6 {7 ^1 v6 M/ L4 n! J$ e39.The condition or cost of an item as it is purchased from the supplier is called:
* Y- H9 F# ]& c& @0 q  x从供应商采购的物品的品质或成本叫什么
" {. ^+ w4 ~& C4 z, F9 S2 A# ?7 oA:As-purchased cost 购买的费用. i" [2 O/ h/ t9 g

& j2 K! |& A: t40.The amount of stock necessary to cover operating needs between deliveries is known as:& D% x8 s$ D+ g. R
在新货到来之前用于日常所求的必要库存量叫什么$ ]1 K7 c& _6 ?# R9 S0 o
A:Parstock 基本日常最低库存( g$ Q1 M* v0 i$ d, k3 M

% K: c9 I$ z; D9 M$ r$ f9 y1 I41.Which of the following abbreviations is used to describe the proper rotation of stock?
: Q2 w7 v! C6 u1 L9 M1 I下面那个缩写是用来表明正常库存流程?$ ]& R- c4 M0 n. g
A:FIFO=FIRST IN FIRST OUT 先进先出5 x9 G" l& c  \& C5 s3 L: v
( s% \' k$ h6 K2 y
42.Which of the following knives is used to turn vegetables?
- k) E! e5 S/ t3 H. s下面的那把刀是用来打开蔬菜吗?8 A$ R$ g. c$ y) K2 G. \% G
A:Bird's beak knife   鸟嘴刀4 t: c3 u  r9 c& H0 v2 X3 ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 g2 z9 G$ @) S) w% i# T
6 q$ ^; k" @' f3 {2 T
43.What is an instant-read thermometer best used for?
: l, n1 c) m" J% u5 t% N" G即时读温度计最好用于那方面?
8 w! m) c; K! s; f! \5 ZA:Checking the internal temperature of a roast 检查被考物品的内部温度
! g% |* n9 h2 i3 H6 N/ {7 G9 k4 F; J/ K. A9 S0 c- T
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, M( N6 f' s, a) {) S下列哪些金属材料受热均匀,通常用在铁板而且非常重) |9 q6 Y# ]0 \: d+ `! I
A:Cast iron 铸铁  D) i3 r9 v- n' x2 d
9 t. z. \* b6 L( J4 {* {' M! F
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 |3 D) y$ ^0 t( H$ ^
哪件装备下面有一个可移动的碗和一个S形叶片?: t" M% }; m4 l, `/ D
A:Food processor 食品加工机7 ?% x: c  c" A
http://www.google.com.hk/search? ... iw=1263&bih=572
  i) ^& D, U4 f- s* n% K' v$ C* R$ j2 ~7 c" E
46.Which of the following is not a rule for knife safety?. F+ O5 b& [5 g" X6 c2 w
下列哪项不是用刀的安全规则?# M3 j" \9 Y* r+ b0 @
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) L7 j- E& |7 |2 H
- B7 h5 O3 }/ u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 j  v$ k  e! x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 f2 ]% V& r2 o7 c
A:RondellES . d$ q6 g4 d6 F2 j; \0 v0 ?; Z1 q2 w" b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  r( V  b$ }6 o* k+ u
: }# ^5 c% z. p( l3 z48.Which of the following is a diced cut used to garnish soups?
% q/ r3 I+ V- [9 s下列哪项是切成小方块用于汤的装饰?$ e# F/ ~" }  d% l$ f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 G) e$ O* B- F7 e+ h/ q8 w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( h8 B* n$ c1 R! n/ l
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!!——7 f' |* K$ ~+ b2 e9 b$ I
A:Gaufrette ( a, C9 t$ D* n* n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* ^4 p2 A* T1 n3 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 D, S1 n* A% n4 k! u" Z. Z' dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 f& |) _+ W4 k1 x* ^0 e+ N, g& A- A
* }' P( ~, W, f  R  X$ g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 y; |3 o& L% D- P7 x# N8 ~0 V" B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 |: z+ M. ~. pA:Cilantro 胡荽叶 香菜" R3 U2 M4 i" Q/ ?" R) }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 I  m4 J+ B* H7 y7 W: ]0 |6 Z6 ]. ]5 v# w2 e
60.Allspice is made from:$ G5 v( z2 r0 Y+ O
多香果,  多香果香料是什么
  p" X2 C/ y* y0 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ x- y+ V& ]5 I& _" AA:A dried berry 干浆果
0 [" L1 f& p1 T$ O& T' ~1 v
% K( D5 `1 [% T. L3 f! X$ e61.Which of the following are used to make a sachet d'épices?
- ^8 y: Q8 l: E5 J下列哪些是用来做香包德épices?
) o0 h; C. u3 X3 E! mhttp://www.sachetcatering.com/+ a7 y6 I7 M1 P( q$ B7 r5 {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- U' Y3 `9 x0 x8 g9 x  I* T  r1 R9 a* s! l" a
62.Which of the following condiments are not soy based?. }  C; y. o7 b7 S
下列哪项不是酱油调味品的?7 F7 s# s0 C4 u" G) M2 i
A:Wasabi 日本辣根
) L. D. `; b: ]. M. G' x6 i- ~- d: Y  S- g7 K1 g" R
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; D4 g! _4 j7 R  y: q: w% 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:
, E( i6 A% M1 B. \, O% `+ oA:Pasteurization  巴氏杀菌( |3 G. j! `, c7 o5 [; c: M
& b8 C5 h, {( J% g; T- A- P
64.Which of the following steps is not the correct procedure for whipping egg whites?
" n+ g: _# w# C" a下列哪个步骤是不是正确的蛋清搅打程序?* o5 B1 j* h# G3 e6 k
A:Allow to rest before use. 允许休息后方可使用。
" m, c5 j( D* x, V5 S, {' k# l! ^& ?
65.The weight of a large egg is between:一个大鸡蛋重量介于:
' K0 a  i2 e3 d# q5 \A:56g and 63g 56克和63克7 I* s* i" A1 e2 b/ N# V
+ {$ G4 y0 `( x5 z
66.Evaporated milk is a concentrated milk that is produced by removing2 S1 [2 ]- J# i: n. d
炼乳是一种浓缩牛奶 是去除什么做的
- B" Y: M  k  t# bA:60% of the water 60%的水
) L8 T* @/ b4 f; ?, G% G- a4 i$ O- x- [1 Z. {
67.A method of cooking that transfers heat through a liquid or gas is:3 n+ Z  |7 [. q3 @
一种烹饪方法,通过转移液体或气体是:
+ o) w! k4 ?1 a/ j- lA:Convection 对流
) ~- ^7 _9 q# x) G) [! O% k
# x9 i2 [. B. z) _3 g" ]6 b68.The cooking of starches is known as  烹调的淀粉被称为! `, q0 W& g! p# w; u1 T
A:Gelatinization 糊化( ~/ _. L  B+ }1 o
  r1 ^+ m; D8 }: S) M9 W  J
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 @$ v! [6 d3 B( ^. yA:Braising 烤
) f# i0 c/ Q! T8 `8 o- T( A+ B$ L# h, 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:
8 L( D- j- t. I; ]0 e# T) h& eA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ e3 W- k( S5 A, f4 ^6 N

' f5 f) w6 c( |' ^( k- }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 q6 V# G/ U" m4 F# Z/ y: `8 z
A:Fumet 原汁, s" d& A1 }% `0 Z. R2 L1 B
$ F4 ?  {$ \) I
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 x7 s  ^4 [( p' l3 H/ {3 nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# r& x2 x/ `5 O) n) H. d

: B6 N8 f/ X# w73.Which of the following is a principle not used in stock making?
" y% Z3 L  D/ h' x- J3 w2 W: h下列哪一项不是用于制造高汤(低汤)的原则?
9 B, d% d% l/ S( i4 GA:Start the stock in hot water.开始在热水中操作' A- k' i+ v8 L
8 V' y' Y# W& _+ O7 B
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. m0 ]+ d: A9 t& b6 v2 m
A:Remouillage 法语熬汤7 r2 P# w7 v3 S
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