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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。( T: M7 \8 L7 Y! g8 {

% q1 a; k' P" n# X) h$ Q' J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。1 o% P+ b9 @+ J4 s( ]
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
& `( b1 M3 V3 z+ y* L1.Which of the following methods should be used to determine doneness in a New York steak?5 {+ J" r' }5 n) H
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)
8 L: v; v' p5 l) o* wA: pressure touch. 压力触摸
% K+ ^4 I0 h+ h% _& B+ U9 m2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, g; G/ x% G5 m4 v5 j* D2 m$ j
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- i' z# \+ U' d# b' }, n: G
A: acid  食用酸
; |+ I5 j8 J# L3 m, m3.Vegetables are major sources of which of the following nutrients?
' C+ }7 W2 T& r% p' T蔬菜中包含的主要营养有哪些3 D, n! A# Q7 w! A+ ]
A:vitamins and minerals. 维生素和矿物质。- p# Z2 R/ h9 ~# V$ U
4.Cauliflower is commonly served with
- I3 Q; ^5 X% R( S花椰菜(菜花)最常见和那种酱汁搭配3 @6 U& Z$ U' E2 e' H! l
A:Mornay sauce. 奶油蛋黄沙司
( x3 o) A9 W4 k/ L. }5.Which combinations of products are found in pie dough?" T+ z( e$ S7 [* b9 O. ^+ G
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ s2 r. t2 |, y$ A
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 L, v  y, n) }2 L
6The French term for mussels is 法国语青口(海红)叫什么
0 o# n" ~& X9 m  _0 f7 O6 QA:moules.法语青口,海红( i3 _2 o/ B0 K
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. k; R. B# c9 r9 n% J. z* dA:faintly fishy. 稍微有点似鱼味
  L3 N+ j2 ~( z1 E8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( Y  V1 a3 |" V3 a+ eA:2 days. 2天
- ]8 F, h9 c3 C  Y: Y; A7 _9.What are the principle ingredients in ratatouille? " r( Q( g) d6 K: D8 Z! s0 j, H
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). j* Y# X2 m$ v: \
A:Zucchini, eggplant, green peppers, onions and tomatoes" Q8 w  {  Q! t- R! S; s6 e
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ d1 ?6 _9 s' e: i9 `& a! T  N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, `1 |& ~' H/ ]* D( G5 K- y4 K
A:cook food in quantities that will be used up within 20 to 30 minutes., H4 p4 X2 E% h0 K% z
大批量烹煮食物要在20到30分钟内/ p. Q- \8 K) G- }* ]; s" u
11.What person has the authority to issue a Health Permit?- n  R8 U) G" [$ ^+ `% S
谁有资格颁发健康证(卫生证)。
5 O* K6 M7 w( p5 G  u! e3 _A:Medical Health Officer.
% w8 U7 N- n  h9 k医疗卫生官员。8 ?' f4 _2 H9 \/ N0 [
12.For what period of time is the health permit valid?3 \0 q0 H$ J( s) Q2 T2 _& `
健康证的有效时间是多久?2 V2 j4 |  i, {
A:12 months.12个月  |7 `" f+ d5 j1 N0 \# e- ?
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
. ]4 u7 U; w! L7 u# m2 J在食物和饮料准备区,通风系统换气的标准时什么
% m) d7 \: }. f" HA:08 times each hour. 每小时8次
; r4 V6 `! C9 Q14。The minimum temperature for manual dishwashing in the wash sink is
" J2 y( w3 c* x  t, C手工洗碗,洗碗池的水温最低多少度?1 f5 S6 I; W. f+ B6 a% V+ ]
A:110 degrees F (43 degrees C). 43度3 ?2 |) F% v/ R4 k
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
% c+ E! S3 d  x# u* R8 y' k- e用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- d6 q, b7 g% }. n; Q8 V& dA:180 degrees F (82 degrees C).  82度' m3 [) r$ c- s' ]  S0 B+ K& Y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. ?6 ~6 u; B" Y0 v8 _8 `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 ?; f3 g- Q7 |/ l0 H( m/ B7 J9 x
A:en papillote.  法语自己理解
& v# c! a9 M3 d5 o17。Wing or Club is considered a: |# c4 K/ r' ]8 ?) A* y
翼和CLUB 被看做是一种...
* U/ b8 f1 U2 FA:Bone- In Cut     带骨切
  f1 d4 {* d6 L9 e5 h4 m+ m18。New York is considered a   纽约牛扒被看做是一种
1 S( X- h/ R9 n4 @A:Boneless Cut     无骨切
$ [! g2 p- |2 C- N% M9 U9 E19.In general, a court bouillon for freshwater fish will contain) w" [8 s( o+ U
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$ s3 C0 o. F6 E1 T! }( t) H; k
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 b4 R; P4 u; t1 B3 n' g2 o; Y
和做海水鱼同样数量的调味料和香料
, O5 Y6 z4 M6 {( T9 H20.Anise is very similar in flavor and appearance to5 m# U- R, w* `) o- W
八角和下面的那种原料有相同的味道
% M9 n8 p/ M' h0 J. p: C8 R  e" B, OA:fennel  茴香% U+ U! e# m% v/ c# _  }. N9 Q9 O
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* d* D: A8 K" T( t: j# e
下面那种原料更像大葱且有平面的叶子
9 L: e2 V& X( C) d& ^A LEEKS  似蒜葱 (这边人叫京葱)# L0 }' R8 Q5 c  {3 ^
22.Which of the following cutting shapes refers to a small dice
' V* I% D! O7 ?6 p; }; m下面那种刀切形状指的是很小的粒(末)  L/ r, {) u: W, r9 K# Q( P; j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 q, \2 t/ Z. e; y. Z
23.Oil is added to the water for boiling pasta in order to
' y# B! r+ ]% j向煮沸的pasta (意大利空心粉 )中加油是为了
- u& k8 z/ D( u) y" B: tA:prevent the pasta from sticking and to minimize foaming action.
& o; }9 v" K. Y% \1 y- n6 M  O6 ?  w防止面条黏合并降低发泡。( t: g; {( S5 `5 v
24.Which pasta dish features pine nuts and basil?
3 u4 F1 N9 s4 p& D# W& Q! I4 q2 [下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 ^# X, F) g8 ]( uA:Pesto.一种绿色的意大利面酱
' R: d3 g$ |6 _4 ~' p- r+ z7 Whttp://www.tianya.cn/techforum/content/96/563836.shtml( Z& [, R2 E! B. Z6 I! ~
( T# w9 N  y! u) s8 @
25.Which of the following is a spring vegetable similar to spinach?
$ |3 K; C* s) c. i$ r下列哪项是一个春天的蔬菜类似于菠菜?8 a* a& X% }  v! r  ]  ?
A:Sorrel. 酢浆草。
! J! P( X# ]/ K4 n+ V5 zhttp://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?
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:
8 P7 ?% Q' q4 d9 |" P哪位厨师最早带来高水准浮夸的美食8 _+ J$ `3 Y7 n  q1 t7 }( p
AAntonin Carême 人名 安东尼·卡罗美
7 C& C9 A/ g& X3 U2 ^' P% c8 @/ ^4 O) W7 w" k9 V) N1 t: ~
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# q4 X1 C- @% |; J0 F3 }/ V8 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: u8 U/ ?9 O0 V  }' \
A:Cast-iron stoves         壁炉! O* H  ?' ^8 D& M* Q
http://www.usstove.com/products.php?id=6
' v9 c9 ]- I$ W4 N
/ C  H: a2 {' }; F28.The French term used to describe the roundsman, or swing cook, is:
' ?& V3 g" N# C1 Z# ]0 Q法国术语,用来描述roundsman,或摇摆厨师是:; L1 M7 f: {7 m+ ?! g+ ]
A:Tournant   图尔南7 M: g- K; k4 M% Y2 K! c  k5 ?

! s2 o( V! B2 T# A  J& y0 l9 u29.Another term for the wine steward is:! g: M& n* S$ u$ P4 O
葡萄酒侍酒师的另一个术语是:1 b3 H! f3 D5 O2 X/ a
A: Sommelier 侍酒师; J/ |+ ]3 f0 C+ S; [
: g. H6 e$ k! Y0 P6 b
30.Molds, yeasts and fungi are examples of a:
, K& I9 m) e8 |) W霉菌,酵母菌和真菌是一个神马例子# Y: c2 ?+ `3 n3 K; G
A:Biological hazard 生物危害# W% u, e6 a: h7 M4 ~
' P. d" D; i$ C/ e  l
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  \$ q. j7 n# [  U; }
根据加拿大食品检验局,食品的危险温度区在多少之间:9 _2 y# n0 ~$ |5 D1 J, E) \: [& W
A:40° and 140°F (4–60°C)     4-60度9 T& |1 g: n, R9 z

. M" X( A* p* e/ F' F32.All bacteria need the following for survival:6 C; w4 w( g6 S# e
所有细菌生存需要以下哪些内容:$ G9 I" ^+ O4 |7 m: `' F; s7 z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" A& F9 O" W6 X  J9 {; ~) S3 J9 q7 Z
1 W0 O( L* {* |9 R
33.Which of the following correctly represent critical control points in a HACCP system?5 X. N- Q+ R0 e$ o  f+ O
以下哪项正确表示了HACCP体系的关键控制点?
  M9 v) [1 Q- }  EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , ~3 f. Y9 _/ v# @$ `2 B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 Z( ]8 j" j% C0 k$ w% T$ ~6 Q
8 x8 k4 t( x" Z- \' h: O# x
34.Which of the following is not an example of a carbohydrate?
& a# k6 h# ]. ^; c# {下列哪一个不是碳水化合物的例子?
% A" i  _8 O" i5 [5 z0 P0 J/ XA:Essential nutrients 必需的营养物质
( Y2 d% z! C1 r% }# a% p4 F# q2 y$ z/ X) y3 H$ W
35.The process by which a liquid fat is made solid is called:
/ o5 \( w' @- t/ K- ^/ @: Q! y液体脂肪做成固体这个过程叫什么
' n" F$ `6 U( [  Y! kA:Hydrogenation  氢化
" i8 ~! O: J- G+ o0 Z0 d$ H" ?8 a. j4 X$ H- y, `7 g0 |  s1 C% N
36.Which of the following is not an example of a fat substitute?5 q* a) ]. l& |( M
下列哪项不是脂肪替代品的一个例子
" N4 B: H) _; a. J, H, E" ]9 nA:Acesulfame K  安赛蜜K表
, ?, [; b# `. u" A3 S
% z! [3 i4 ~* ]+ k' n# A5 K37.Health Canada requires that a product labelled "fat free" contain:6 ~4 P4 H' a  A0 I6 t
加拿大卫生部要求的产品标有“不含脂肪“包括:# L- y+ W8 J5 L5 l# _" [* J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( K$ x  H% Y) U" I+ h9 K
( S0 s  e/ Z# V/ _0 y
38.Which of the following is not a problem associated with converting recipes?0 _9 a) B; q5 y% B
下列哪项是不相关联的转换配方问题?
/ D1 r- D& o& g+ h4 l0 ZA:Unit cost 单位成本/ v1 T, _7 P  y: r. U, z8 e

) u3 X" y/ V; L4 Z6 z& I39.The condition or cost of an item as it is purchased from the supplier is called:
: k) \4 J& \$ R  U& @从供应商采购的物品的品质或成本叫什么4 Y: ]6 J: s& n+ l1 s5 K! N& |
A:As-purchased cost 购买的费用
' [+ s5 o) t. ?: @( P4 B
: h0 D- w6 s- v1 X* |40.The amount of stock necessary to cover operating needs between deliveries is known as:" I$ y7 _& C5 Z
在新货到来之前用于日常所求的必要库存量叫什么0 x# m' Q2 b3 o* m
A:Parstock 基本日常最低库存
! x7 t2 l! V. ^  s" [+ j- J9 F6 o$ X2 a6 G8 c6 p
41.Which of the following abbreviations is used to describe the proper rotation of stock?
* v3 a1 [- s" I# _下面那个缩写是用来表明正常库存流程?% S( A9 W0 p. ]! R
A:FIFO=FIRST IN FIRST OUT 先进先出
: }; h. t8 N4 {" H8 t! v
* O8 c9 W0 W9 r, L" j42.Which of the following knives is used to turn vegetables?
+ @6 m9 j9 l3 ~下面的那把刀是用来打开蔬菜吗?
4 c- \+ q- R) g! R" |0 D# nA:Bird's beak knife   鸟嘴刀
) _$ V) L9 ]- L' y; e. qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 M7 J0 J6 h) b" i( k3 W

, [; P- M' @5 _( z43.What is an instant-read thermometer best used for?; J1 Q4 l* _. B5 G- L
即时读温度计最好用于那方面?6 k" h4 o7 G* V1 w% w) u" m5 {+ P) H
A:Checking the internal temperature of a roast 检查被考物品的内部温度
  o' x1 |% `7 q4 D
. c; o  X  y2 m" g9 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# n# ~' C' ]9 R) [9 @7 C0 u% g4 B
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! Q! Q. S; z5 H5 yA:Cast iron 铸铁
) a* c6 x! q/ }
7 E$ V% A; E" p3 @* Z! Z, y8 T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ u9 C. q6 t+ k/ c# g2 W5 e
哪件装备下面有一个可移动的碗和一个S形叶片?
7 ^5 I' v4 k" z% M9 KA:Food processor 食品加工机7 V( O: p# ^/ ]' K
http://www.google.com.hk/search? ... iw=1263&bih=572! L' M1 E3 {5 N& M

' ~6 p5 M2 B, t) ^46.Which of the following is not a rule for knife safety?
& G) p+ F- i$ o$ [! b  F( ~0 s下列哪项不是用刀的安全规则?
! r* D7 e; O; ^7 O. z4 {8 }6 ^- TA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 G) u; J: v  w8 Z7 `
( @4 Q* x2 u  q7 `
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ L% v: h6 D2 M7 i, l, p' h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 }7 [$ X/ F+ I7 s+ CA:RondellES . M$ L7 o& T6 V5 A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 h5 I. z) r) u* q( ^2 g
0 j+ \4 J2 g) q3 @  Q% {48.Which of the following is a diced cut used to garnish soups?
. E& P" P+ w; f; b3 f5 c下列哪项是切成小方块用于汤的装饰?
6 \) H  i5 H) g3 ]- \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ C4 F9 I0 [& V4 g6 l( z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" Y( M8 n$ Z4 w" a: \, g$ G9 n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!!——
* S5 G. M/ L4 x' t2 dA:Gaufrette
6 {# y. @& q1 n2 R7 T6 A/ @; Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) j  e. S1 _$ J" y* tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* I! e+ z  s# O. e) @" `6 |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 f( u% V) I+ [- y7 w- ]
% w+ M. n% R$ U5 X; s2 O, h% Y, D
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; ]3 B" R9 F( F3 _/ y& _8 _  C( i
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)
+ R4 L4 C$ k  e6 y- U9 I2 T" r" ]A:Cilantro 胡荽叶 香菜$ m+ R0 o3 \. ]/ Y, ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 h( L9 P# P% m' d3 E8 _; S7 z
1 A, a8 U* f! Q
60.Allspice is made from:& {# I# r+ x7 O. I1 c1 p
多香果,  多香果香料是什么
  l7 W# @" J  C6 j- e4 H: ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! a* s8 r. ~7 ]" `  W0 MA:A dried berry 干浆果
: j3 l& b7 B; x2 l2 q& _$ o
. u. x- N( W  U* [0 T+ P) _7 p4 m61.Which of the following are used to make a sachet d'épices?
: e5 \0 Y7 s" C5 v6 l下列哪些是用来做香包德épices?0 z9 Z4 O9 i. A. T% E# P" l
http://www.sachetcatering.com/
3 A! Z4 E3 I0 c9 O" |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
% Q, P3 Z% e# _+ ^6 U7 B
# U3 M6 a# s5 A: F: B62.Which of the following condiments are not soy based?: R* @! l$ k! D) E( s4 t
下列哪项不是酱油调味品的?* u# m1 E- k2 S
A:Wasabi 日本辣根1 Y& [5 h! o' b9 P
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' ?( ]# ?0 m2 ~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:& w, {4 v2 D" D) Z' E
A:Pasteurization  巴氏杀菌* L. B/ E7 [( @. g. W1 k# S

* M/ ?1 V. E5 P& T, ^2 ^64.Which of the following steps is not the correct procedure for whipping egg whites?9 ~. W1 {0 r- L  b2 U8 Y9 ]# j
下列哪个步骤是不是正确的蛋清搅打程序?$ Z+ F/ s9 o/ e) r3 u' k% [( J
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 d) T4 Y$ |* X4 P. T8 D% U$ P& _
A:56g and 63g 56克和63克! m: O( ~1 y/ R

' C+ A, @, ]0 e! v7 d6 b66.Evaporated milk is a concentrated milk that is produced by removing. U: j, ~1 n" P6 f, I9 G
炼乳是一种浓缩牛奶 是去除什么做的
$ i+ q7 O: z+ T( P0 @: a% OA:60% of the water 60%的水+ N- ]$ \% z2 Q0 q
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67.A method of cooking that transfers heat through a liquid or gas is:
& T6 M0 P# o$ j. Z5 L% o# E. [一种烹饪方法,通过转移液体或气体是:
. T* |9 Z7 i# G- v/ zA:Convection 对流
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- t6 {5 |7 D9 j+ S. \% l68.The cooking of starches is known as  烹调的淀粉被称为# x. h- k% k& L
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& R( y, O8 {3 \
A:Braising 烤" n* [, x( C- w
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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:
- |7 D5 h+ _# I$ |% [( YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理5 _: {5 Z, k- @1 t) P

2 i  N& t& P: `$ b71.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) a  B( j* b; N
A:Fumet 原汁. `- S. N# x, l; Q8 P9 d9 j; E/ S- x
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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% J1 W7 m6 _- u5 V3 W* }
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: \1 m. V. Y+ R5 [& C

1 a5 e$ p2 Y* S- L& x0 y8 F: \3 g. t73.Which of the following is a principle not used in stock making?
. V- e3 @6 v9 A  t下列哪一项不是用于制造高汤(低汤)的原则?
/ v: b. y- e! `A:Start the stock in hot water.开始在热水中操作, a- b9 h( `$ y* E
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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9 f0 b; x) @2 I* F% F# N  |
A:Remouillage 法语熬汤
3 ^) a' d/ g% b) J4 O2 S* ghttp://www.haibao.cn/blog/post/176242.htm
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