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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。
7 L( t+ K9 |9 a+ u. g! R2 z6 S$ U2 \- {& S! T: p: B) Y! T' i) [7 f
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。: j& p7 p1 t% ~- 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
) C% \. O$ D5 Q$ S7 \1.Which of the following methods should be used to determine doneness in a New York steak?
) ?7 m# M" F9 S7 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)
* M& o( Y' ^- Z' Z5 [+ dA: pressure touch. 压力触摸
' N$ s2 A, E# F' e/ d. |( F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! i2 z+ W# ^6 ?' M; ^
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, r5 A5 g: M# I$ H, |& h9 z4 Q
A: acid  食用酸) C1 w1 O  [8 s( I1 O( r
3.Vegetables are major sources of which of the following nutrients?
8 u2 A  Z  B& h7 \# ~蔬菜中包含的主要营养有哪些
" e( K) g: G# B  DA:vitamins and minerals. 维生素和矿物质。1 v- k% [. r  z3 z4 ?( f! S1 s- C2 H
4.Cauliflower is commonly served with
3 `+ y2 Y) n7 X3 r; f5 C* w" _: r花椰菜(菜花)最常见和那种酱汁搭配
9 K( n7 [' k2 ~A:Mornay sauce. 奶油蛋黄沙司9 B- Y) `% r1 m
5.Which combinations of products are found in pie dough?. d) F3 @  U9 B. a" V
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- z0 b* R* ]8 v, E2 VA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ U" m0 H9 F- D) R' @. k" w8 ~0 B' @
6The French term for mussels is 法国语青口(海红)叫什么) M0 K9 M! d* F$ n  T" I8 G
A:moules.法语青口,海红3 V' A; U/ l2 d8 A: @" b, Y( g9 m  o
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 o8 U1 `7 a1 \5 }* _A:faintly fishy. 稍微有点似鱼味4 E% E3 ]4 k2 k* |/ [( Y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 L8 P# Q9 M. D! Z* w$ lA:2 days. 2天6 Q9 @% ~. E1 m' m6 K
9.What are the principle ingredients in ratatouille? 9 ~# ^2 |6 o. `$ J- u( ~
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 U* }+ t7 W8 Q# w* u
A:Zucchini, eggplant, green peppers, onions and tomatoes, G7 T# W3 K) M, J+ K- B% a
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). x% r. o9 O! f7 r
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 g9 W  s, \0 i8 D/ G
A:cook food in quantities that will be used up within 20 to 30 minutes.8 g. d6 d4 n* C% b2 W2 l
大批量烹煮食物要在20到30分钟内: B* U, {5 ^6 z6 z# L- v0 m
11.What person has the authority to issue a Health Permit?$ x1 L$ w+ d4 q7 @
谁有资格颁发健康证(卫生证)。
# q- L0 A5 Y; g' ?% [7 E3 g9 ~A:Medical Health Officer.
! y7 Q; q* h3 d  r4 y医疗卫生官员。
$ H3 D6 J# ~, @2 y12.For what period of time is the health permit valid?
* }+ _/ P: Z) n2 f6 r健康证的有效时间是多久?' P) g; c3 K2 i9 f4 P2 C
A:12 months.12个月! j, u# v# \0 e; c- |
13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 p" m! @) b7 v  V
在食物和饮料准备区,通风系统换气的标准时什么
# D8 {; D- s+ K& @$ w! T. mA:08 times each hour. 每小时8次2 G! ]- J2 g' V' n
14。The minimum temperature for manual dishwashing in the wash sink is( ^& H! E2 H" U4 F, R# P
手工洗碗,洗碗池的水温最低多少度?
( o5 R( [* S3 Y- B7 wA:110 degrees F (43 degrees C). 43度1 H9 \9 R* M1 M% Y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; U2 `5 O( X3 R. s) z
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% H* m" ]# E4 E: G1 mA:180 degrees F (82 degrees C).  82度+ R) t* B, C% H; X! ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 d6 U2 g: E- V3 X, P
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 ?6 ]4 [; T8 W  ^% K. B6 yA:en papillote.  法语自己理解
7 D8 F! ~- ?: s+ ?; ^" ?17。Wing or Club is considered a! \- }5 V' G5 D( c" i
翼和CLUB 被看做是一种...# P4 t9 [7 Y6 N
A:Bone- In Cut     带骨切
- T, @) J. B# u18。New York is considered a   纽约牛扒被看做是一种
' o- ~8 ^$ w" r* k- t8 ^A:Boneless Cut     无骨切- A! E8 y  @7 Z' j7 S; J( ^
19.In general, a court bouillon for freshwater fish will contain
/ L# n) B4 `4 ^4 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
, T4 H3 P/ C/ |8 t3 S2 iA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) o$ ^0 |: W0 y' X% v3 Y和做海水鱼同样数量的调味料和香料
* B. H9 x2 w& e" \" F: U% l( F20.Anise is very similar in flavor and appearance to! M0 @3 m4 m" r  y/ ]0 e
八角和下面的那种原料有相同的味道
6 a) l! d3 @$ h. w8 E8 |A:fennel  茴香
2 h6 ?+ Y; E& o7 b: K/ A5 d1 G21.Which of the following vegetables resemble green onions but are larger and have flatter leaves1 @: \$ T# d: ~
下面那种原料更像大葱且有平面的叶子7 p8 a0 ]* T2 p' ~
A LEEKS  似蒜葱 (这边人叫京葱)8 t' {1 C% I' e& o/ \, z3 ?: R: a8 Z8 J
22.Which of the following cutting shapes refers to a small dice0 X9 L" M4 |5 N; ]: }9 X3 k
下面那种刀切形状指的是很小的粒(末): g9 L  p/ O5 z  v+ x& A
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ B6 E8 l* s) i( }( Y
23.Oil is added to the water for boiling pasta in order to! r* J& K4 @+ F* l1 a) w1 F* _
向煮沸的pasta (意大利空心粉 )中加油是为了4 }; V& h! }' A; J; S, |5 s4 t
A:prevent the pasta from sticking and to minimize foaming action.+ g( {: X$ Y8 c8 ~) Y& t" F
防止面条黏合并降低发泡。
7 y6 o: w4 I' V: l24.Which pasta dish features pine nuts and basil?
: O" ]5 D& S' m0 g5 `1 g+ r下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 k/ _  w: p1 j! Y0 l0 M
A:Pesto.一种绿色的意大利面酱
  N% y% J& n8 Thttp://www.tianya.cn/techforum/content/96/563836.shtml) s* l0 I' A" a8 B" k. i6 ]! \% u
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25.Which of the following is a spring vegetable similar to spinach?
/ [: e# e, N( C0 I+ w下列哪项是一个春天的蔬菜类似于菠菜?0 v! U6 {! S/ G# \5 @& x% w! [' L
A:Sorrel. 酢浆草。
3 i, L* o) e/ V% W! @1 X" ]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 [3 G, v6 ?; c哪位厨师最早带来高水准浮夸的美食5 m1 W8 p2 I, v9 \- Q
AAntonin Carême 人名 安东尼·卡罗美
# h2 G- O2 _& ~9 w+ C6 ]! X7 A# N* |5 Z# l+ i/ O+ }6 a0 ~
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( e  [# U' B  I& h9 B7 S
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 a7 z) R  U! [6 [7 O3 k9 i( P
A:Cast-iron stoves         壁炉
+ f% S# K: c& H* ?# Xhttp://www.usstove.com/products.php?id=6
* F) ~- {0 }2 N/ s+ Y  z! z4 F$ ]) \8 n
28.The French term used to describe the roundsman, or swing cook, is:. b7 V3 E+ i1 Y/ v6 ]
法国术语,用来描述roundsman,或摇摆厨师是:# X. j* s0 R8 g% B& L8 ?2 {) D2 h( L
A:Tournant   图尔南* J, z5 V$ ~! S2 p
, X0 s$ X& ?+ Z" k% m
29.Another term for the wine steward is:
" Z: G1 e- d. G% F) s葡萄酒侍酒师的另一个术语是:; E4 m; c( ?* `) e  p) t
A: Sommelier 侍酒师5 J+ a9 y7 m0 x2 ~# ^, C

1 |- i' n1 m8 @, Q30.Molds, yeasts and fungi are examples of a:
! R! U. V7 d7 \$ V# N1 h  U霉菌,酵母菌和真菌是一个神马例子
( v! {/ d8 }2 _, q1 k- @$ s8 a9 UA:Biological hazard 生物危害
8 w* k: C# Q' ]6 x$ H3 i  N0 C3 @6 h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 r6 m$ _- S# R9 I! s( T根据加拿大食品检验局,食品的危险温度区在多少之间:7 M5 E5 Q4 E$ o. e; Y
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:+ e2 M: i/ @% X3 a) D9 _
所有细菌生存需要以下哪些内容:
3 F. g3 I+ M0 U' u) \% Z! CA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 E0 v2 i  R/ U/ H# d
/ ^" [9 Y  Q$ k  i& M9 R
33.Which of the following correctly represent critical control points in a HACCP system?' L$ x5 h; T  P$ O3 H4 k0 n
以下哪项正确表示了HACCP体系的关键控制点?
2 s, _" L( \- DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! w3 _& U( ?% Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 X3 _( U1 H9 ~- O& e6 B# L% J4 c) _6 ]
34.Which of the following is not an example of a carbohydrate?) l) o$ `: J, ~: h
下列哪一个不是碳水化合物的例子?+ ?# N4 r! L* s4 b1 q
A:Essential nutrients 必需的营养物质+ V0 u6 n8 n9 F  s/ k# q, o
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35.The process by which a liquid fat is made solid is called:
5 g* M# c3 W2 z2 E. R: r液体脂肪做成固体这个过程叫什么( n' r+ w2 K- M0 c* o, D) l
A:Hydrogenation  氢化
$ h( b, K* D) k% m
% v) E  y8 t' X+ ]- F36.Which of the following is not an example of a fat substitute?
2 n$ V+ h9 W( w1 g: T3 @( Y& C6 J下列哪项不是脂肪替代品的一个例子
7 X2 A, h3 s1 c( v6 b0 V/ O& zA:Acesulfame K  安赛蜜K表; G" ?( e8 s( e- S, W1 L( I& ]

" g' s7 `- |# i/ I) s) \; L37.Health Canada requires that a product labelled "fat free" contain:  T6 d+ d# S9 U4 s% n
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ a9 S8 s! G% O0 W2 ~5 T; UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& o3 m' g8 z# i
6 u% g  d& g; `& z: T: p
38.Which of the following is not a problem associated with converting recipes?) x1 |) P/ Y  z3 J- U
下列哪项是不相关联的转换配方问题?9 v  N$ v7 S! ?9 |% r) X$ T7 X
A:Unit cost 单位成本- K- d9 b2 V+ t( |- \! ]" v: N) R: w

2 t2 `6 T) |; p7 G  c* C39.The condition or cost of an item as it is purchased from the supplier is called:" q/ c/ m- f- u9 F
从供应商采购的物品的品质或成本叫什么
- q5 }3 {: F8 G% n5 T0 Q; J* U4 cA:As-purchased cost 购买的费用  v- i" J  g9 |9 s8 h1 ]
4 y3 ?* @# p$ ]3 Q2 }# i
40.The amount of stock necessary to cover operating needs between deliveries is known as:  @9 G: a1 b" P) x1 n
在新货到来之前用于日常所求的必要库存量叫什么" H2 H" F1 E- _
A:Parstock 基本日常最低库存7 A5 D1 G2 J5 p! @: R' ]

1 R  m, C' S$ X9 d' b8 Z- _41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 `' ^+ u5 \+ G- Z& j2 {8 P0 z' I下面那个缩写是用来表明正常库存流程?! Q% [, Y+ i; P" O2 e7 F+ \
A:FIFO=FIRST IN FIRST OUT 先进先出
! A4 q) m0 k7 Z+ a9 z6 R# K
, w1 F) M5 {4 J42.Which of the following knives is used to turn vegetables?
- V* u0 ^( g+ W( V. ]7 U下面的那把刀是用来打开蔬菜吗?/ }# h; O/ s3 d2 ^: i) x% z, L
A:Bird's beak knife   鸟嘴刀
) Z6 A: Y; h6 P7 shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 ^9 ^9 M0 q* {3 l" V+ G. X+ J0 ^
, B( z6 ?7 g8 N  G4 b2 S
43.What is an instant-read thermometer best used for?% Q$ y8 s, n' y% r6 R; a
即时读温度计最好用于那方面?% S# X& M  ?0 N; J, [6 c4 _; [
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 D% }+ f" ~; R3 j: F! G) J$ G
* ?% t2 S/ Q1 Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 [, T5 X6 c" |! k下列哪些金属材料受热均匀,通常用在铁板而且非常重
, ~9 i* `8 K- GA:Cast iron 铸铁
/ f: I" I( d9 ?( E
' V) S6 [; G" F- O$ t) F$ B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% b5 M* g! U% [哪件装备下面有一个可移动的碗和一个S形叶片?, e& y. Q: X! G' R" ^
A:Food processor 食品加工机# p- c. y5 i* @1 x; `5 {
http://www.google.com.hk/search? ... iw=1263&bih=572
' X2 K; X$ D" S5 u! x) p- w
1 U* L" Q' Q' n46.Which of the following is not a rule for knife safety?
. L3 V4 |# D( M) z% g$ N! g下列哪项不是用刀的安全规则?
! t$ y. v, N( R( p% }  O2 \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 Z+ ]' T' V2 t3 N

1 A+ u% O. I3 l: i2 K2 g1 z+ q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# K' g5 H: I9 O, v  N9 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ _3 I) z% h! k; I) b
A:RondellES
7 r% e& f0 Y6 y2 A0 Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 J* R: Z( P1 r" B* D

6 u2 V* Q9 t# p! h# @& T: |48.Which of the following is a diced cut used to garnish soups?
# L' Q0 G9 P  \) B. ]& l6 Q下列哪项是切成小方块用于汤的装饰?  {8 {( L/ ?' @$ D- e% x
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 J9 w; i" a( H' K9 f% l' t' }- `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& |! a& u9 g1 B9 h* U% p. V
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!!——
' X" y% m* U/ m& L# v7 r  S, F& F  cA:Gaufrette
/ a/ @4 d: o- ], P4 q# O3 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, z+ B: {" v; ^) O+ ~# i: Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% ^( f4 D, X' B( T9 I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 b$ H* R1 s: x6 f4 T0 }$ }# z4 }

* \* V5 k$ L; x4 |- t6 N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) w* O* [% C3 C6 f+ ?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)' c* P9 Q1 [; B/ C9 s% V
A:Cilantro 胡荽叶 香菜
3 B  `5 I. K7 Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
" k/ @. a: `9 r3 B7 g8 m* Q6 P8 u$ y( L' x3 ^0 I# T! k$ {
60.Allspice is made from:$ r9 r+ z+ E" a% m/ \/ ]
多香果,  多香果香料是什么; b6 Y1 Y( Y: Q' D/ h0 e0 w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 Q& ]+ X6 h4 q+ r: GA:A dried berry 干浆果
/ d" D, d+ S+ C' P9 [4 |- A. ?4 L9 Y2 @1 o' J) ?* I8 v
61.Which of the following are used to make a sachet d'épices?) o5 p& W! h: S& O  ]
下列哪些是用来做香包德épices?
( A4 ~" ^  `9 }" Hhttp://www.sachetcatering.com/- f" D! D. t# X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 h% j, \9 H* ^; y

1 Y  p/ w; \$ A62.Which of the following condiments are not soy based?3 P$ r0 h# C# m( j7 i( _
下列哪项不是酱油调味品的?
/ O* {$ }- {0 [& q" M4 ?) LA:Wasabi 日本辣根2 u. O( i7 [) r* z

( D  z! f# q9 t& Q( K) R1 p) I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* M# y1 K, n/ u: r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:
  M) D3 s& l# U! K5 S: ~4 p1 y! ?1 T; cA:Pasteurization  巴氏杀菌7 M) c" ~8 w. z8 u
* `" u! R- `; v  y
64.Which of the following steps is not the correct procedure for whipping egg whites?
2 Q% k, {# M( d( h5 G0 f3 B; ~1 G下列哪个步骤是不是正确的蛋清搅打程序?2 L7 m# B  ~& q( j, W$ |) g
A:Allow to rest before use. 允许休息后方可使用。
" W4 `- O& @& x2 s4 ]
- x  p% B$ H' g& Q/ m5 s65.The weight of a large egg is between:一个大鸡蛋重量介于:6 f/ j8 t2 ^- m% k' C! Y& e) |
A:56g and 63g 56克和63克
6 |! m3 q5 j8 {( v* e! K  b7 l; G8 R3 I& E# c* M
66.Evaporated milk is a concentrated milk that is produced by removing
/ a  [! s! H2 {' g" n9 {9 o炼乳是一种浓缩牛奶 是去除什么做的9 H- \) b7 @, @3 A
A:60% of the water 60%的水
3 o4 j: V4 U! c3 D
8 ~' B. G/ j9 k/ q67.A method of cooking that transfers heat through a liquid or gas is:
% ^- G1 k! H5 x5 I3 f+ u6 q7 {  A一种烹饪方法,通过转移液体或气体是:
* }# T: t4 z) LA:Convection 对流
: P# Z! }3 i$ R/ E' r! v: @/ {" E0 J0 r& M7 Z6 k) I& t" Q
68.The cooking of starches is known as  烹调的淀粉被称为
' Y: ?) r: r  P; uA:Gelatinization 糊化
' F: \' y+ ]7 m6 i5 v& _) ^0 b# Q9 V& p
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 z: o3 G7 S, U' GA:Braising 烤
/ i  s& |9 L" X8 |1 ]. f7 O/ l! K9 _
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:) g& n- [  l. n8 @. o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; K" u. ^1 A9 d. A/ Z  U

6 s/ R* w9 p% `8 J6 r5 U71.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
% \2 T' o4 f. @2 ?( dA:Fumet 原汁. ~" d9 ]3 Y9 E2 o

) h" s5 j  `2 Z, d7 G0 W72.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
8 R# T1 _! h3 Q6 M+ d. GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; y* [4 j2 O+ h) N- b
/ f4 X4 S& M) x  p8 @9 x73.Which of the following is a principle not used in stock making?
) R& O" @6 I8 j" G$ t下列哪一项不是用于制造高汤(低汤)的原则?7 f9 c3 g: L5 P) Q( t
A:Start the stock in hot water.开始在热水中操作2 D/ F3 N) d5 x: A* ~
6 r( y4 i& M2 N! n! W( i
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% }5 J' a+ J) G) P
A:Remouillage 法语熬汤
& |  D+ Z, L, W3 ohttp://www.haibao.cn/blog/post/176242.htm
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