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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。
: j: R7 _3 \& }" @; o; I/ H/ c( v0 `2 L; ]# F, d( I' |8 i
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。; u' s  w2 V1 p7 n1 |: X  T
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0 n' P) u% H8 ~, D" N" a
1.Which of the following methods should be used to determine doneness in a New York steak?
9 U% F  ~9 ?; c8 I2 w+ u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)( d8 k' ]% R: t' A
A: pressure touch. 压力触摸& B0 O+ |6 i* q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ z8 s) M5 J; B( _; }+ P, c7 Z
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
  _' o# o& I) c  p/ }& x1 NA: acid  食用酸% w* |& v% B) c& o% a
3.Vegetables are major sources of which of the following nutrients?
# G; B0 l! i+ ~5 c- T% d蔬菜中包含的主要营养有哪些
. n& b0 B; Y4 c% J; @A:vitamins and minerals. 维生素和矿物质。
: v' C& Z9 \) R7 ?( i. b  g4.Cauliflower is commonly served with
5 w* I/ d6 F+ K6 G$ T花椰菜(菜花)最常见和那种酱汁搭配/ Z3 S' |/ U& h' T7 b  _2 j
A:Mornay sauce. 奶油蛋黄沙司' {& E/ R5 E8 F' M2 V% D# n6 g3 K
5.Which combinations of products are found in pie dough?
8 b  U7 r/ P3 U下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 v: E1 o" h, J1 _( z% w
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" Y6 N& x/ C6 T5 a4 m6The French term for mussels is 法国语青口(海红)叫什么. J) Y, p6 }  [; i7 B
A:moules.法语青口,海红
! _% b4 W8 N& x% ?7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- J' x; \8 v; Q7 P& v8 o3 IA:faintly fishy. 稍微有点似鱼味; t; l! M- u" J
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' t4 w& r3 U1 uA:2 days. 2天
! o: L8 ^0 _# {: b# h2 U+ N9.What are the principle ingredients in ratatouille?
) A! I: s, p1 p! ]5 J9 Q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 x, K* r  E. M& |% B
A:Zucchini, eggplant, green peppers, onions and tomatoes" U% A& ?; m! u+ m. S, [, ?
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 I9 A0 C: r7 M, k/ ~8 m3 M2 y, j10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& @" m& G: J9 c% q5 y& f0 w5 fA:cook food in quantities that will be used up within 20 to 30 minutes.
7 i! s7 {& |* p4 a$ N大批量烹煮食物要在20到30分钟内, b4 Q, R1 e$ s+ f0 F! E. W
11.What person has the authority to issue a Health Permit?
4 N+ A4 G) E4 R9 G" N谁有资格颁发健康证(卫生证)。
* q# t3 a; P6 P/ ?* iA:Medical Health Officer.7 x, @; Y6 t2 ?# ^/ S5 O. Y
医疗卫生官员。3 R( ^9 X# p0 B  t: F# V
12.For what period of time is the health permit valid?
/ k  R* ^4 n9 P$ y6 x  c" Q健康证的有效时间是多久?: {- n* H: s& m2 I$ Y$ u. j, E) J) i
A:12 months.12个月  S: h6 {' n/ G3 R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; @! q( {! {# o# q1 I6 m1 v4 V
在食物和饮料准备区,通风系统换气的标准时什么
6 _& K$ C6 T  B. pA:08 times each hour. 每小时8次
+ s1 h, Z4 n/ W2 O4 D; t/ L8 M14。The minimum temperature for manual dishwashing in the wash sink is& M1 r1 Z7 A: z1 u2 X+ ?
手工洗碗,洗碗池的水温最低多少度?
4 N# w2 V# [4 }; j/ J: b; w$ t: F! AA:110 degrees F (43 degrees C). 43度
: q& U  K0 }  x. M15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# Z( A' _+ D2 b3 ^7 v  J
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ @# k: k, ]: E. u$ t6 }A:180 degrees F (82 degrees C).  82度, G; ^: K# k/ q: y$ _# ]+ O, y1 T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 L& f( P$ P0 S' b4 M7 \7 q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& s' e6 }2 c; D: E' v$ ~/ {0 lA:en papillote.  法语自己理解+ O8 E9 h& d* O$ a7 P& }  o% }
17。Wing or Club is considered a- p) k! E; W' [0 ~/ z5 A* e
翼和CLUB 被看做是一种...4 M5 J4 F# u" W* F( P) h0 E
A:Bone- In Cut     带骨切" l. y# k) u, U4 q
18。New York is considered a   纽约牛扒被看做是一种2 d& \. e: h4 [, N
A:Boneless Cut     无骨切; W/ p. h3 i% m/ D3 n0 {+ z1 M
19.In general, a court bouillon for freshwater fish will contain9 ]4 [6 f# u& x5 Q  W% z5 [4 N2 L& R% n
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
9 u) f' m  ^4 y! E4 u0 v* ~8 [: n/ E, _A:the same amount of seasonings and herbs as a bouillon for saltwater fish.& G0 X9 {0 n4 x7 B( |% T" y
和做海水鱼同样数量的调味料和香料
' L2 d3 n  {5 K, {3 j/ R+ y20.Anise is very similar in flavor and appearance to5 k4 O. s: x7 b# U! S* e
八角和下面的那种原料有相同的味道, M2 T5 _& P3 }" R- s
A:fennel  茴香8 x$ }9 I& S  q' _- `( d
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* Q0 r2 S1 P6 U% @& O2 f; h+ |& F
下面那种原料更像大葱且有平面的叶子
4 ~, u* H( ^$ _- s/ X6 JA LEEKS  似蒜葱 (这边人叫京葱)1 W! N# |; X2 H. n5 O  [
22.Which of the following cutting shapes refers to a small dice
+ |" u& [8 q- m2 {$ R" a下面那种刀切形状指的是很小的粒(末)" W; q7 e9 E/ K! U5 u
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。2 w0 V, N( v' f  \" Y! u
23.Oil is added to the water for boiling pasta in order to0 M& {% @2 V, {+ `; [! ~4 H
向煮沸的pasta (意大利空心粉 )中加油是为了/ }7 Y  V* V  _; d4 i) @
A:prevent the pasta from sticking and to minimize foaming action.' G( I% p8 D' a1 \6 ^: U* [' M
防止面条黏合并降低发泡。; r9 E: T; }0 d/ \& l5 P& X4 \7 @
24.Which pasta dish features pine nuts and basil?
  O# V' F! ^0 ?下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 y/ q( N8 N) T$ Q) BA:Pesto.一种绿色的意大利面酱 : W% D9 S8 C( C! h4 r
http://www.tianya.cn/techforum/content/96/563836.shtml
# v0 c+ l" U" A1 i  L) b* N- H, Y& `+ |' S6 Z& s. H, d3 W
25.Which of the following is a spring vegetable similar to spinach?
1 u5 G* j/ ]) }$ J* X3 s下列哪项是一个春天的蔬菜类似于菠菜?# |1 J7 a7 p* [0 `
A:Sorrel. 酢浆草。
6 S* j6 q% J/ z5 H8 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:
1 J2 y  ]! Q3 Q7 d4 @& J4 Q$ q1 U哪位厨师最早带来高水准浮夸的美食" ~6 J4 ?2 e1 p) e3 V
AAntonin Carême 人名 安东尼·卡罗美
: X0 M' b$ D4 _" y- c- K0 a
& U0 L: t' V# U/ S1 L# W% _% Z- G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" I0 ]  Y/ }) Z- p( D$ Y- p
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 L- o+ ]. q, g/ T! _3 HA:Cast-iron stoves         壁炉5 y, r2 A5 C+ S) g7 S: a
http://www.usstove.com/products.php?id=6
4 r$ V7 `. ^( Q4 w$ t% D
; c3 ]1 T/ `$ ^! l9 H% @0 Z" U28.The French term used to describe the roundsman, or swing cook, is:9 W+ O  J1 K. j1 _9 ^) k+ F
法国术语,用来描述roundsman,或摇摆厨师是:
4 u4 g8 q! J7 C" M' V5 EA:Tournant   图尔南: M6 ^) |5 ]1 V% E3 i+ W; u8 U- ^

" }( V- W8 Y, q29.Another term for the wine steward is:
. y+ W: c: n3 M6 }0 [$ Q葡萄酒侍酒师的另一个术语是:6 L9 A, v: h9 e0 g" x
A: Sommelier 侍酒师* `* P* U# [& m7 l$ l' W  S
' s( P$ K4 m0 Z/ Q( e
30.Molds, yeasts and fungi are examples of a:4 d" v& `; y( g7 ?) }/ Q1 ?
霉菌,酵母菌和真菌是一个神马例子
$ L, B5 @2 u# K( i6 k; sA:Biological hazard 生物危害
, Y7 H+ t4 n$ H' u. X+ W* s3 K4 M) S
4 j7 k2 k% q! v+ H- Z, q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& T: _' A9 U. D5 D8 P根据加拿大食品检验局,食品的危险温度区在多少之间:1 ?$ D, v, @7 Q! u* [
A:40° and 140°F (4–60°C)     4-60度
3 o7 f' H$ n) H( L- m4 i
' ?! f5 [% d. M+ \9 |+ K# ?' J4 g32.All bacteria need the following for survival:
) I* D4 d2 S# j, J1 C1 n所有细菌生存需要以下哪些内容:
5 U, ~4 W1 r# u3 z1 ~A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  `( ^. R- g* @
- u% q" g, Q, x4 I& U33.Which of the following correctly represent critical control points in a HACCP system?' @$ Z% l+ _% t
以下哪项正确表示了HACCP体系的关键控制点?! L9 X- K7 ~9 Z/ A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 |, _3 |0 I( ]8 [+ X( T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' L( s7 G4 y( N8 S) T

4 k  Y: h+ t5 k7 x34.Which of the following is not an example of a carbohydrate?
, G# A/ {* {& z5 ]; X! g/ }8 Q0 o下列哪一个不是碳水化合物的例子?, ?$ ?: }' _; q
A:Essential nutrients 必需的营养物质6 `. g! Q' F7 e; n* Y- {$ D
2 V. B# I0 K, U+ ^
35.The process by which a liquid fat is made solid is called:
( q/ ~0 m0 `: i6 p, G液体脂肪做成固体这个过程叫什么" j+ b0 O* m- s
A:Hydrogenation  氢化
0 @2 m9 q+ A+ h" O8 d
$ \( ]8 f4 D4 A/ U2 d: x+ ?36.Which of the following is not an example of a fat substitute?
9 H* u2 I8 g! o下列哪项不是脂肪替代品的一个例子9 ?( \/ Z  h' k7 z6 }# r& ~: u
A:Acesulfame K  安赛蜜K表
  l! I( t) b% J6 Y+ W. M0 s  W/ G4 T! y7 w( [7 q
37.Health Canada requires that a product labelled "fat free" contain:
3 B3 d$ w% \/ Q8 o+ a" b( ~0 F加拿大卫生部要求的产品标有“不含脂肪“包括:& O- Q" k% @& P8 k  X" ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% Y: J$ ]$ f3 S7 ]& B1 Y  V! r. g# r7 b
38.Which of the following is not a problem associated with converting recipes?
$ e  F6 l$ x: m9 \5 t下列哪项是不相关联的转换配方问题?& l. `0 O/ G- s- o( S# g! Z
A:Unit cost 单位成本6 O) e: }9 i) B( `9 C- G# B: [

7 S0 b5 _- v0 A- B39.The condition or cost of an item as it is purchased from the supplier is called:3 d( P8 v, `! q$ g3 e; d
从供应商采购的物品的品质或成本叫什么
0 a' I  U# _" \! n) K3 NA:As-purchased cost 购买的费用* k/ R9 @2 w; V4 V+ M
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& [) Z. H. x- g; y$ }+ V* v  ~# A
在新货到来之前用于日常所求的必要库存量叫什么4 c7 P  t0 S. Z) \
A:Parstock 基本日常最低库存
, f+ M# p, I# h2 o$ c
+ y! Y7 _0 z" p" _8 h5 g) \41.Which of the following abbreviations is used to describe the proper rotation of stock?, a$ q' Q6 ^' \2 B1 T
下面那个缩写是用来表明正常库存流程?5 n2 c& u7 A8 C$ |/ y3 h
A:FIFO=FIRST IN FIRST OUT 先进先出% V: x2 c+ `4 H: Z- s7 Z

% w% z, J2 W+ Z( s. M42.Which of the following knives is used to turn vegetables?
! X- }3 ~' l: q' O下面的那把刀是用来打开蔬菜吗?
9 x' G1 {. d5 Y# bA:Bird's beak knife   鸟嘴刀' n  Z; X4 b- n1 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 K3 I' f9 L2 {8 s
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43.What is an instant-read thermometer best used for?9 r) t- ]# J0 B
即时读温度计最好用于那方面?
5 F/ m+ c! V9 k3 v6 V- \A:Checking the internal temperature of a roast 检查被考物品的内部温度4 g# L$ T# j$ [8 O4 ]
) f: o# H9 D' p
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: I; U1 B$ j2 J, W) t! n下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ z: b# M; ^  o  x: x! c! S* T& dA:Cast iron 铸铁
( |* G8 A- E" g. ^) J; U2 E  y+ |; D/ V
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, B) T" t) H( ]" l哪件装备下面有一个可移动的碗和一个S形叶片?
* V! }5 ]* [9 `8 b  oA:Food processor 食品加工机
7 e$ M3 }7 u9 _1 w, E3 q: ~2 ]http://www.google.com.hk/search? ... iw=1263&bih=572
* F3 s# _; b0 Q7 J' K$ U- l# G' ^) k3 ?( e0 \
46.Which of the following is not a rule for knife safety?5 n# L. c0 M* E) F. a, t  G% s5 W
下列哪项不是用刀的安全规则?+ @9 P# M, R1 }+ P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 f5 Y/ w: G9 P: P; F5 ?4 u7 s' V5 H& u! r& I7 d6 U" g/ A" b
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ d* L$ v  o4 K4 s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. d3 G' k; B8 ~5 M
A:RondellES
( d! u# O; u8 U# Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 I, v6 {; S# y1 S4 u8 S% G
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48.Which of the following is a diced cut used to garnish soups?- v$ k1 _+ j. {) g
下列哪项是切成小方块用于汤的装饰?- I- Y  N( ?1 t& y% ?+ M
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# K' N1 {  ~! i8 x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' n8 \- x- A2 F' T/ E  ]. b
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 x+ B3 x$ O: AA:Gaufrette
$ y+ b1 K0 o: @$ e& cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% \  c: @. Z; Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 J  l9 ^. U2 h; {; rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ w* x2 H' M; q: W* k+ M

1 \, Y% Y/ m2 p; |: a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 i, o" x% E1 z! ~' \/ Y, z
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)
. z. n# D, M$ x$ b7 x0 P9 T/ v1 e) yA:Cilantro 胡荽叶 香菜5 I* x' |2 a: I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 L) h0 \# N* _6 Z6 K! T

2 `$ N7 y) L6 L1 [60.Allspice is made from:2 O2 m* s" L  ^1 T+ p
多香果,  多香果香料是什么
3 d& ^' n  z; W  dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 A4 p. ?' a9 `* v% gA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?: P3 P/ B- S; ]2 h+ I2 O4 W
下列哪些是用来做香包德épices?$ v, T. u  N, C
http://www.sachetcatering.com/
* F+ m1 }* B# A0 a) l3 W' PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% ^5 I' y6 \  x: t
" i; I# P1 M7 |/ I2 b
62.Which of the following condiments are not soy based?
* M: J5 z; R  V- _, Q下列哪项不是酱油调味品的?
( d- ]$ l& P6 \A:Wasabi 日本辣根3 s% _# K4 U( n4 R. P9 F2 [$ M
4 |. s' v6 W5 m! u
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: J6 i3 z* L5 Q! J6 {0 ]+ _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:! p0 Y" ^) R  f8 q! J
A:Pasteurization  巴氏杀菌6 I% j; i$ {% B% j& F$ H& W# x9 l

% }8 m/ U+ s( E1 F) B64.Which of the following steps is not the correct procedure for whipping egg whites?
* _$ Q/ n/ ^) b! `( r下列哪个步骤是不是正确的蛋清搅打程序?; c7 s! h) k3 U2 I  ~- k# u2 d
A:Allow to rest before use. 允许休息后方可使用。
3 \% m, t# @$ l4 q
9 q% t+ ?' N0 F* D8 N$ Y65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 F7 l& b; ?$ Z3 N; EA:56g and 63g 56克和63克* ^3 b7 w1 \0 b
7 H% q+ U# Y' q* ?5 ~
66.Evaporated milk is a concentrated milk that is produced by removing3 U, @  j: i1 [, t& ~: r, T& _
炼乳是一种浓缩牛奶 是去除什么做的
8 ^% K/ m$ l% {. k, e+ o  F$ g/ [+ }6 RA:60% of the water 60%的水
$ P( q1 g. N7 K1 ~5 U/ O0 a- h! G
3 ^; e( P3 K0 _. O67.A method of cooking that transfers heat through a liquid or gas is:
! i3 X1 z6 R9 K一种烹饪方法,通过转移液体或气体是:
( `  S! ^4 ^4 A* m  ZA:Convection 对流
$ a8 ^8 [* z7 K
. K& Y: h% P6 ]1 \68.The cooking of starches is known as  烹调的淀粉被称为
5 g& L6 N+ {) I$ g' YA:Gelatinization 糊化
4 ^9 L6 v, Z$ n7 a& n* b4 \. z8 W  k! z4 u) i4 M: Q" D: Y, ]
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 O& E0 f+ C" v' _3 JA:Braising 烤
, {4 R' ^9 q' |% x0 N6 F
. D# y. |8 B  I70.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:
  K; [. F! ]4 c& E8 f  z5 cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  T3 @3 ^/ {4 I2 n% ?

6 t: W  \/ i/ b+ o4 _% P71.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) e+ p$ M$ g/ V: e; f1 E7 U. z
A:Fumet 原汁/ V" A7 E: ~- {9 g' D( x6 ?$ }# ]
  z/ V8 m3 J* C# U8 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, |0 p! G* t" O; Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 f$ H' R- K) {# h; x, o: ^8 x+ G
! U* E3 l! R+ c: I4 H& O1 M: ?73.Which of the following is a principle not used in stock making?, W! N# `! N' I8 f( ~, Y0 N
下列哪一项不是用于制造高汤(低汤)的原则?
: M0 j0 Y6 s/ S3 x- f5 J+ DA:Start the stock in hot water.开始在热水中操作
" `" L% p4 _$ z+ {: M7 e! T
/ C: {! i2 T7 A5 ?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
7 m- n2 e0 e( t1 PA:Remouillage 法语熬汤4 s7 z3 l, p' Q' e" ~
http://www.haibao.cn/blog/post/176242.htm
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加油!
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