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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。: w2 y/ x7 R" A- ~& g, T7 d

; o+ T* R" p  {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。  w: a0 L* W+ H
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
3 N/ s# j' U7 S4 d1.Which of the following methods should be used to determine doneness in a New York steak?
  P. {' Y3 g% J7 B, u6 l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)2 P0 A. \9 N# R0 T- C0 h
A: pressure touch. 压力触摸9 U8 q2 n- ]! J% F& D. |6 x. P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 y2 C6 b( {/ ~: s: e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. s* G$ L" x! I1 ^  Z; _
A: acid  食用酸( Z; [' f" |4 I; p. o/ p3 y2 {
3.Vegetables are major sources of which of the following nutrients?+ F+ ]. o  s. A, |
蔬菜中包含的主要营养有哪些
4 Y% i, x2 W, B$ IA:vitamins and minerals. 维生素和矿物质。$ b3 R5 H+ Y3 T9 r$ q& t
4.Cauliflower is commonly served with
/ |2 A, _( g! N6 _7 R2 G8 n花椰菜(菜花)最常见和那种酱汁搭配
$ _$ X) ^8 {" u, D5 [; QA:Mornay sauce. 奶油蛋黄沙司
  r9 s6 ~! {6 S2 [; g; S: W- [0 L5.Which combinations of products are found in pie dough?
, m) F" I7 c$ l3 b) Z# o下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" c' o+ E- {. W0 L) Y) jA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) o; {7 O, {7 u1 A6The French term for mussels is 法国语青口(海红)叫什么
1 w# Z1 ?) g) W$ Q1 R4 ?: R5 }% dA:moules.法语青口,海红
7 b: z" ?8 u1 D8 H+ ~7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) E! Z$ H, b( R5 n
A:faintly fishy. 稍微有点似鱼味7 h, Q9 \! _# A
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' [. i" S& m# P! e: @- x
A:2 days. 2天
4 N! t3 a1 h. V) _. j; ?6 u  i! W- `9.What are the principle ingredients in ratatouille? , C/ I; Y% Z/ ~7 V: _* J2 M
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 Z6 D% ~; v8 j# ~1 bA:Zucchini, eggplant, green peppers, onions and tomatoes6 C/ ]: t. p) v5 X
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 i# }- I2 E" z0 ]& F5 \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- I# C% Q$ ~* ?% q. r
A:cook food in quantities that will be used up within 20 to 30 minutes.; M/ h: V1 c; \2 h. B% |
大批量烹煮食物要在20到30分钟内
2 |; v# T" Y" p2 X. H11.What person has the authority to issue a Health Permit?" R! }+ l3 [6 a2 a; D* F( p
谁有资格颁发健康证(卫生证)。) g8 o2 i1 l8 {4 l
A:Medical Health Officer.
" g: z* v' _: {1 J: Q) v医疗卫生官员。4 h) S4 @7 ?5 d+ W, @" p; I( \
12.For what period of time is the health permit valid?
$ u. @3 p: ^! i; y$ z, W健康证的有效时间是多久?
. z9 f8 p& H9 Q6 l8 J: J% TA:12 months.12个月6 |$ h: k/ n- Q) B  l0 _; I
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! _* p! Z/ o( W7 L  ?
在食物和饮料准备区,通风系统换气的标准时什么$ k- Y8 g3 h4 G' M5 D7 t
A:08 times each hour. 每小时8次
) ?5 g; k8 @' S. R4 B14。The minimum temperature for manual dishwashing in the wash sink is
' a. E9 N$ {. u/ I! W& r手工洗碗,洗碗池的水温最低多少度?
; m, n. T, l( ~6 j4 WA:110 degrees F (43 degrees C). 43度7 P" S6 p# J+ y9 V3 t! i7 R; D! d) Q& c
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* Z: C& g8 Z4 V) B9 `: ]8 _1 [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 y- ?; e  Z7 L3 d; MA:180 degrees F (82 degrees C).  82度$ J! U; p/ J5 m0 t3 r! Z8 x$ p# Q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 P6 W& k+ [# R( h! v" S4 s0 `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 n* U4 b  o  a4 w: Y- \0 U& h$ OA:en papillote.  法语自己理解" H& V5 F1 [1 g. e% V) _
17。Wing or Club is considered a
4 m# [6 V# q3 O" S翼和CLUB 被看做是一种...* f8 G8 G+ n7 Z: L6 J% E8 k' P
A:Bone- In Cut     带骨切
8 E% V" ~1 l/ |( h3 e& a8 d$ Z: I18。New York is considered a   纽约牛扒被看做是一种
/ ~$ e7 Q6 t2 O0 @; s! j( g" vA:Boneless Cut     无骨切
6 X; K" L$ u* `% {" t19.In general, a court bouillon for freshwater fish will contain$ R/ K( _2 v- Q$ d! T
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
) p$ n5 X6 Q: j! Q! ]. \) JA:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 m7 X: Z+ Z# u8 k; j: H$ I
和做海水鱼同样数量的调味料和香料, [: q  c: g5 L% q
20.Anise is very similar in flavor and appearance to/ G1 ~: q2 G; x4 a* e7 G: N
八角和下面的那种原料有相同的味道
$ X" G% i, ~/ ^; e% FA:fennel  茴香5 y# N4 s! e$ W; K
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, y5 q2 U# N, A
下面那种原料更像大葱且有平面的叶子
  u& I- R+ o3 B, P3 A% Q8 j! |$ [A LEEKS  似蒜葱 (这边人叫京葱)
! n8 |3 \  f3 u: M5 C( f3 K22.Which of the following cutting shapes refers to a small dice
! M- a$ @* q8 Z* S; H/ a下面那种刀切形状指的是很小的粒(末)3 q+ b  I% L# |- n# f  B" e4 @
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 j& m/ O3 k( k9 D
23.Oil is added to the water for boiling pasta in order to
% _. z, s$ E/ _. {4 e& F7 i( Y向煮沸的pasta (意大利空心粉 )中加油是为了3 z# z/ v8 L' ]0 U' o0 P5 B% Y: y
A:prevent the pasta from sticking and to minimize foaming action.
) K' m2 Y: R. P8 A/ A. \防止面条黏合并降低发泡。
& K: x  E, T! i9 R6 Z24.Which pasta dish features pine nuts and basil?9 B9 ?9 o+ J* Q7 J, Y
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)) y3 F/ u0 B/ A! h% f) t
A:Pesto.一种绿色的意大利面酱
! J& E* O; J+ f' [http://www.tianya.cn/techforum/content/96/563836.shtml. d8 e5 |1 p& {) Q6 s% W

- V8 n- i8 h2 o  Z  D/ |0 f25.Which of the following is a spring vegetable similar to spinach?
+ L+ e8 A) }9 U下列哪项是一个春天的蔬菜类似于菠菜?5 b% \2 M" ?3 D3 U% G  P/ f
A:Sorrel. 酢浆草。% I5 b/ @( K" s( ?, G. v
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:6 u  J, o% i5 \, ^( n% A: `6 @
哪位厨师最早带来高水准浮夸的美食1 z# l5 g3 r; L
AAntonin Carême 人名 安东尼·卡罗美
4 f9 J' H, F+ o$ q! s# k( S- N& O  A
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 @' h/ {0 ~4 z; O, M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& [* I2 p* T0 k: i& U. VA:Cast-iron stoves         壁炉6 q* t4 P7 ^( b5 f- P
http://www.usstove.com/products.php?id=6
1 |1 R( P9 `, L
- R8 r" p- H: p8 w! L0 L28.The French term used to describe the roundsman, or swing cook, is:2 E. t% v% Z1 P% ^; @" g
法国术语,用来描述roundsman,或摇摆厨师是:4 w3 Z; ]% b5 m2 |% ^* j
A:Tournant   图尔南
* E6 U# G  @% X, Q1 O3 A0 b- N
2 m  n* r" ^1 e6 j  c4 c7 F3 a( y4 B29.Another term for the wine steward is:
/ |& @3 Q8 W1 ]4 [2 Z' F葡萄酒侍酒师的另一个术语是:. T+ I& w2 a8 D7 y" x
A: Sommelier 侍酒师
+ G  n  Y* A* g% h& O% S" G; O1 i, ?, ~# f+ ]' _
30.Molds, yeasts and fungi are examples of a:
7 U% u% ?* z& d/ M霉菌,酵母菌和真菌是一个神马例子
* Z: Y" a! h( J8 J$ ^) h$ }9 `A:Biological hazard 生物危害
3 }  U' I8 z' s0 a+ f9 f. z, R9 G  I+ `# Y) S1 |9 `! F' |3 D  d
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: ?; D8 \$ e. Q& J# E根据加拿大食品检验局,食品的危险温度区在多少之间:, v+ c+ \# v8 {6 q
A:40° and 140°F (4–60°C)     4-60度
; N. J# |* c& J. }
6 _0 U( N5 @2 \32.All bacteria need the following for survival:& {' R5 t( R- H" S
所有细菌生存需要以下哪些内容:% i4 ]0 O( [4 M, p) h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& a# W/ H- u) o& k% N: i9 f& n
& X3 E0 D' Q! {) D2 Z0 A
33.Which of the following correctly represent critical control points in a HACCP system?9 c; _# e1 [* w4 i) d+ V# J- p
以下哪项正确表示了HACCP体系的关键控制点?
' Q- |* J5 z/ u- F5 k) f' i, `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) n1 V4 O0 ]1 E3 \; j/ I; e. F; `食谱,接收,储存,准备,烹饪,保温,冷却,再加热, t8 l" C0 h* m5 D
" g8 Q1 E) x; `' |; K0 }2 B+ P& S
34.Which of the following is not an example of a carbohydrate?1 E: z2 y4 L, n2 r
下列哪一个不是碳水化合物的例子?% c. x* U1 @4 e, u9 W
A:Essential nutrients 必需的营养物质9 T2 `7 y2 Y0 w, U& T/ i
7 ?& a. g) e. [( u8 q5 e
35.The process by which a liquid fat is made solid is called:' e) y! _, n& W1 Q+ `8 f+ H
液体脂肪做成固体这个过程叫什么
8 q- F5 A: y$ F% xA:Hydrogenation  氢化2 Y# D0 i( [, W8 \
, J% e2 c9 x& r- j* u7 N3 l1 H
36.Which of the following is not an example of a fat substitute?6 J/ P- J0 i, }6 o0 @; b- A
下列哪项不是脂肪替代品的一个例子
* n6 t, X; h, uA:Acesulfame K  安赛蜜K表( f$ @( a" l+ q% C- o2 ?3 W& Y! I

. z% W" X; t4 ^37.Health Canada requires that a product labelled "fat free" contain:
  F0 ]8 y$ d  f$ X: e0 a加拿大卫生部要求的产品标有“不含脂肪“包括:+ H2 ]3 H' O; o; H8 e) B" g/ H0 p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 `" h% F% k; r+ s. M
6 p/ n, U5 c9 ?38.Which of the following is not a problem associated with converting recipes?
! S! P! y; r  U/ o: A4 W3 R下列哪项是不相关联的转换配方问题?
4 m8 ]0 F* _9 n6 ?1 q9 \0 M% PA:Unit cost 单位成本
6 ?$ y) g) k5 y- [) l! q" a( {: L. V+ f1 j/ P* y
39.The condition or cost of an item as it is purchased from the supplier is called:# {$ `( Z3 z) {) a* ~6 V
从供应商采购的物品的品质或成本叫什么  V: f: i* x* s( L! h3 f
A:As-purchased cost 购买的费用! V% C# {  X& q% K/ {8 H
1 x, u9 @1 p, }: V
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 D6 {( V* ?2 t( \: o: U: v7 Q
在新货到来之前用于日常所求的必要库存量叫什么4 u9 {2 Y. A4 w$ Y& x3 a: d
A:Parstock 基本日常最低库存
4 [3 X4 [- k: C7 x
% x# Y1 s; w$ j' W0 m; Z41.Which of the following abbreviations is used to describe the proper rotation of stock?) m7 s6 [# T; g8 k
下面那个缩写是用来表明正常库存流程?
* Q7 j3 f) o8 G6 ^" u1 i  J+ ^A:FIFO=FIRST IN FIRST OUT 先进先出0 h( ~( ^: I0 C+ u+ I

% g8 D! u: F# l* U9 a3 I42.Which of the following knives is used to turn vegetables?6 _4 N2 D/ F  z5 _
下面的那把刀是用来打开蔬菜吗?
/ N: c$ U1 X' rA:Bird's beak knife   鸟嘴刀) X- H4 \, f4 _& C2 P% j
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ X8 \" `9 Q( o( e4 d
$ C! {1 Y$ r+ {" m4 }0 D43.What is an instant-read thermometer best used for?9 J, H3 }7 g6 T* f  r5 e& Y
即时读温度计最好用于那方面?
! R' |9 ^+ R+ J, Z, _: u6 V. k. rA:Checking the internal temperature of a roast 检查被考物品的内部温度
- H3 |! v5 M) T, w4 d: [$ b9 j8 T9 e, p6 n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; a& w5 m" c8 j( e: Q0 d* J
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 o( n+ H+ K3 [: h1 M$ M' q9 y
A:Cast iron 铸铁5 i5 i# D: R4 X
3 p) V1 L, G/ j2 f- R) h
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" K5 W% t' u! f1 v7 k, R哪件装备下面有一个可移动的碗和一个S形叶片?
& E" |' L2 E9 J$ }A:Food processor 食品加工机9 n9 w+ y: ~; c& {
http://www.google.com.hk/search? ... iw=1263&bih=572
4 y; x# w. V0 w% Y6 u, U9 Y/ P- }% }  T, t. p0 `
46.Which of the following is not a rule for knife safety?
+ o4 i! n) m" X  {下列哪项不是用刀的安全规则?
4 t9 w, H; W: zA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 u0 `+ }* D1 H
! k0 o0 p' W! t% G- p, X, U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 c2 h3 `- O& X4 v( |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 ~$ |- V! Q( \, i
A:RondellES / g1 ]+ V, b$ l9 I% n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 l- `6 e) D% a3 W0 P( q/ o) `9 H
* r( W+ M$ @4 s( x7 p# L$ p, T! s
48.Which of the following is a diced cut used to garnish soups?
2 b0 G$ g3 M8 d$ i下列哪项是切成小方块用于汤的装饰?
4 W" p' ]( G6 Y: q4 L6 s4 J- iA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# @5 L, j! i' S4 I  x+ |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 U1 Q- e4 d: [7 ~
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!!——" _+ O5 r4 m$ ~1 |! a$ b: E2 g
A:Gaufrette , Z3 d8 C( G; t4 y; a( ~8 A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 E  V& n3 s' _9 }& X0 J& |* g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 O' w# S, [$ f2 o$ o$ s( e. g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 p) c0 Q# B' z& A7 g8 C
2 T4 V! T8 t/ V% \+ v/ l
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" I% N0 E+ j- |8 f4 Y9 J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)7 u; I/ _9 G$ d4 F
A:Cilantro 胡荽叶 香菜
5 a  u9 H. ?$ H1 C9 V7 jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 U) A3 M% z3 ]! o) K8 N. Y7 z( u; c$ h7 J
60.Allspice is made from:
" o0 y6 g0 b/ C; z# U 多香果,  多香果香料是什么  s" Z% \: o& o% l; N( d% N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& L6 ]( v. e2 g. V$ G% [7 IA:A dried berry 干浆果
4 o9 ]  K# M& u, z" q9 H- O2 H: ^! n% m+ ~4 u: e- t& g
61.Which of the following are used to make a sachet d'épices?' n$ ]4 ]% B5 F2 t; e) ^; y% b, H
下列哪些是用来做香包德épices?0 g$ g+ ^5 S' P& @4 i" f
http://www.sachetcatering.com/$ o7 h, E8 X5 L" L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' X3 f  H3 Y5 y+ N" ]0 }. p+ p
7 b( O5 Q, D, X/ j: Q" h  I
62.Which of the following condiments are not soy based?" w. q6 F0 K& d3 p# ^8 C
下列哪项不是酱油调味品的?
! k2 ~2 F* ]2 b/ f! HA:Wasabi 日本辣根5 b6 C+ ~' a1 b+ s4 [  I6 M

2 F6 J0 ?3 m9 k1 r; c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" H: {: r% V$ B7 t! u) h& 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:( k2 d# j5 R0 M
A:Pasteurization  巴氏杀菌; u3 A$ k  |2 u6 k( b4 ?
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 _1 _& n3 ?! ]$ Q
下列哪个步骤是不是正确的蛋清搅打程序?4 A: r" j5 x% y; R
A:Allow to rest before use. 允许休息后方可使用。
6 ]! V) X' W# \
! d. Q/ j1 \& O5 B65.The weight of a large egg is between:一个大鸡蛋重量介于:
& `2 K; R2 @' HA:56g and 63g 56克和63克5 ?$ e; O' c% J7 e* m
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66.Evaporated milk is a concentrated milk that is produced by removing& B( b1 ]0 x* h$ l
炼乳是一种浓缩牛奶 是去除什么做的
6 H* e- X7 Q& L1 r+ KA:60% of the water 60%的水2 w# E8 Y) E6 ]9 f2 c( ~: R/ ~" \' W
# C2 f7 F! k+ a+ t' ?1 N2 j
67.A method of cooking that transfers heat through a liquid or gas is:
% w( t0 c5 \/ f  \7 Y2 w一种烹饪方法,通过转移液体或气体是:7 x8 x3 o  ^' ^% h0 l. @6 G: Y
A:Convection 对流
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" W9 R6 t2 z' J! X68.The cooking of starches is known as  烹调的淀粉被称为
; C' j- B9 b  S2 aA:Gelatinization 糊化) T  v. y0 B8 d6 ~7 G

' B6 M# v% _. h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  O& L" O, S2 j" \
A:Braising 烤
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9 B' l* a1 p7 v1 Z! J70.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:3 v6 h  l) s# l5 I3 ]) D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, p: z, V% D: p, _. f4 G: E

2 a! O& C+ M; M0 {  t9 S- z4 w71.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
4 `- K9 b1 M0 O+ I' wA:Fumet 原汁
8 G9 Q+ V8 g: x3 a* b' B
/ U, \& v/ @) J0 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
- l! c' V# {0 C0 J$ I3 G) z8 XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 q- [- I- J0 z* S

" ?5 z) H8 t8 c2 S; }: r  `73.Which of the following is a principle not used in stock making?- W# t  S. H0 J2 @. g
下列哪一项不是用于制造高汤(低汤)的原则?
. L, M8 ~6 V% K' z7 F1 B' w; N3 IA:Start the stock in hot water.开始在热水中操作& m) G3 s4 H# G/ d& }" Q
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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
6 z0 S1 E4 p  c4 u% tA:Remouillage 法语熬汤3 s/ @0 z. t/ b7 I6 \
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