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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。
3 u  O8 W4 R6 j, i( q
" U2 o# _7 h% c3 ]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。+ a. q0 n1 n4 ?% P2 F, ]4 ?* m4 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/ F. W9 m# R5 \- p9 c' s/ L* g
1.Which of the following methods should be used to determine doneness in a New York steak?
# o4 O' D! h- W& }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)* G  ~( e  c" W2 C2 B: A9 H  M
A: pressure touch. 压力触摸- @$ d: `' H* M9 x
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) {# c7 ^2 k$ [; h; E" c
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
1 A: y# v3 A) q  E) d0 G" S3 hA: acid  食用酸- ^8 u1 [' [- x2 i
3.Vegetables are major sources of which of the following nutrients?/ J; i" L" b9 r, u3 z
蔬菜中包含的主要营养有哪些0 m( w, Q% P8 i$ x7 w2 V2 z# c/ a% S
A:vitamins and minerals. 维生素和矿物质。$ ]9 [% _4 d$ j, ~4 {7 L6 z" m7 S
4.Cauliflower is commonly served with
8 |: f( P' C& {3 P花椰菜(菜花)最常见和那种酱汁搭配+ ~% ^" O/ _1 d, h, b) `5 W" r
A:Mornay sauce. 奶油蛋黄沙司
7 W1 _" W6 m' T7 n5.Which combinations of products are found in pie dough?& _: ~( D" p( u; A2 T, q6 x  _
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% V( w& h! W; t2 C  KA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) D6 m! V6 a, |9 {1 z& @2 _
6The French term for mussels is 法国语青口(海红)叫什么* s* _3 F2 A. K/ e) k( K
A:moules.法语青口,海红* _1 V' K; S- L3 x: i6 B
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( ]; c8 p; o) a1 R3 R/ {+ k  Y
A:faintly fishy. 稍微有点似鱼味
. J& E% ?' b* i8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, N* V% m2 F/ p1 @! P) N) ]3 [9 c
A:2 days. 2天
* T+ ~( b) W; ^% Y! H/ f9.What are the principle ingredients in ratatouille?
3 r3 W9 v' N0 m" t7 \炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 I! O4 d$ e3 n& Q2 m6 x$ f7 {: ^A:Zucchini, eggplant, green peppers, onions and tomatoes. b; B# s9 j8 t$ }( \/ r
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 t' @8 B- t6 W% I# K
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 d2 c3 ?, h8 u/ ~6 N
A:cook food in quantities that will be used up within 20 to 30 minutes.
4 t2 q- l8 R9 `$ n大批量烹煮食物要在20到30分钟内2 O% Y4 A! K" }# ?8 Y1 j; b7 }
11.What person has the authority to issue a Health Permit?
7 n% Y9 p% ?# K5 e谁有资格颁发健康证(卫生证)。$ T5 {1 \7 R6 T
A:Medical Health Officer.% \9 [. }6 W6 m
医疗卫生官员。4 N( |2 a! }+ |) W' N3 \& U
12.For what period of time is the health permit valid?
- }3 U0 Q9 [; ?健康证的有效时间是多久?& R  N9 m/ H$ \+ G
A:12 months.12个月7 Y# S% X  [- A8 a) ?8 Q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 n! H2 T, v' e  ?3 T在食物和饮料准备区,通风系统换气的标准时什么
3 |* k- z4 w9 X$ B! N( x5 E: B* [( kA:08 times each hour. 每小时8次9 `/ m- j3 \3 o! A. v
14。The minimum temperature for manual dishwashing in the wash sink is
1 I% U4 w) k3 Z手工洗碗,洗碗池的水温最低多少度?
8 P+ j7 Z. d4 i! p0 M, KA:110 degrees F (43 degrees C). 43度
' r2 e2 ^7 b/ j' V: e; a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 O( a; n; B4 Y% Q8 x# J  M
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 p, [- N2 w- t: }1 x! j# [
A:180 degrees F (82 degrees C).  82度- @2 Y' h! D  s1 f% q) d8 L
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called' f. I( ^( a+ D  V& U* J
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' M4 ^6 Z0 X8 @, q  zA:en papillote.  法语自己理解- q3 i& F+ L4 m6 y1 P
17。Wing or Club is considered a
, E! _+ j! b9 J9 Z$ _7 t翼和CLUB 被看做是一种...
/ e- y& _  [8 Y: ]4 t5 TA:Bone- In Cut     带骨切* ]9 F+ l$ y' R; w3 G5 m3 N; @( ?
18。New York is considered a   纽约牛扒被看做是一种
. G+ M7 p7 V  A( I- KA:Boneless Cut     无骨切
7 {, E8 M* m" I* y4 r1 k: M7 r19.In general, a court bouillon for freshwater fish will contain$ q3 y3 }/ y4 l% V
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, E& }% _8 s' G7 _- ^% p5 j: O
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.& Y0 ~" y- m5 f; O! M4 R* \
和做海水鱼同样数量的调味料和香料
2 X, B& ?/ }1 z7 p3 `20.Anise is very similar in flavor and appearance to! L$ }, ~& m$ b& z. l3 [, z- D
八角和下面的那种原料有相同的味道
3 c6 t3 ~) g' ?, xA:fennel  茴香
! v$ E7 n+ o0 \21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 R& a' B5 _. ^$ B! _下面那种原料更像大葱且有平面的叶子
- w) N9 D& Y8 u7 L8 P4 Q2 DA LEEKS  似蒜葱 (这边人叫京葱)
+ y2 ~: N7 k& Y, i9 @22.Which of the following cutting shapes refers to a small dice: Q4 V" Y; V) P3 i5 ?+ M+ e8 ]
下面那种刀切形状指的是很小的粒(末)
! B( j, L- b: FA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 J0 u4 Z# G5 \: d! \9 ?23.Oil is added to the water for boiling pasta in order to
9 m* _: i% ?0 `9 M3 P! W5 c; X0 Q向煮沸的pasta (意大利空心粉 )中加油是为了
" P$ h" `% D2 |9 _; Z% I' B, {8 TA:prevent the pasta from sticking and to minimize foaming action.
6 ?& d( w* y$ W8 K7 P9 I: U防止面条黏合并降低发泡。7 r8 Y" S  D* Y6 n
24.Which pasta dish features pine nuts and basil?
  P0 Q+ u& N+ K( R) \! [下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ I& u2 z* |/ j0 FA:Pesto.一种绿色的意大利面酱 ' Q; J& E% D- u# v" r+ Y
http://www.tianya.cn/techforum/content/96/563836.shtml
) A4 q8 y$ N5 i3 a& S% s: y: q
8 m7 T8 ]6 o% i6 Z: E1 H: d25.Which of the following is a spring vegetable similar to spinach?
+ i$ Q( u: [) v下列哪项是一个春天的蔬菜类似于菠菜?
4 h' @2 K5 F2 S3 nA:Sorrel. 酢浆草。
& T- T- `* [7 `- q) p9 nhttp://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
理袁律师事务所
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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:
2 Q! W$ ^; j& s- }" k' `哪位厨师最早带来高水准浮夸的美食4 f/ z4 s$ W) u  ]0 q
AAntonin Carême 人名 安东尼·卡罗美
$ V" t& j$ a; I$ [
- u/ \+ j. c1 ^: `* m: p2 A9 W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ s6 Y, T( U, x. f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& [( L! M/ E* M3 ^% I, p( X+ g
A:Cast-iron stoves         壁炉
9 o$ Z* O  T5 G  A) Nhttp://www.usstove.com/products.php?id=6
4 @. j( L# f7 p: c3 m8 d  |( b. @# I% o: d! T/ u2 J
28.The French term used to describe the roundsman, or swing cook, is:
# I( Q, n1 L2 Z2 a' Y5 F法国术语,用来描述roundsman,或摇摆厨师是:
7 q5 D/ I) M- f7 q7 r7 Z7 QA:Tournant   图尔南
8 E0 f: ^3 s; ]$ R% M  D' F5 v' c: P7 c
29.Another term for the wine steward is:
* j; Q+ s. f4 m% f2 w7 W8 `葡萄酒侍酒师的另一个术语是:& m, }9 A. H1 k* J; u
A: Sommelier 侍酒师3 L/ G; B  u9 ^
3 Y  H* J# g7 M2 u/ M5 A7 ~: k# w6 _
30.Molds, yeasts and fungi are examples of a:
* y; V1 U) N3 o% r; G9 n) E8 B0 P霉菌,酵母菌和真菌是一个神马例子3 L! m0 q  P* k
A:Biological hazard 生物危害
. T0 j2 u! r3 d0 F  a4 M9 P( K) q- @5 t, U' r. Q4 A& n( p' u/ Z5 ], m7 k
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 l* o0 x; p! R  G6 m
根据加拿大食品检验局,食品的危险温度区在多少之间:+ ?4 k) U9 f' l, B/ Z. {
A:40° and 140°F (4–60°C)     4-60度0 B1 l$ I% x+ d! N7 v

. c9 B6 b7 S. G3 b0 Y32.All bacteria need the following for survival:& c8 C; V4 W+ Z( n3 u; q
所有细菌生存需要以下哪些内容:& Q" C& \$ V' ]/ _$ h4 u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ O( T" _( y" X* U

3 H' K( r  {) n( T  T33.Which of the following correctly represent critical control points in a HACCP system?% K& e" R( j+ |2 p4 L# K- @
以下哪项正确表示了HACCP体系的关键控制点?
7 Q# V! l0 B2 L  s6 G7 uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 j( p$ ^7 U: n5 z% s# D+ {食谱,接收,储存,准备,烹饪,保温,冷却,再加热  P, q3 o" y3 G2 ~. w
! ]5 ?2 A- x/ w8 |- \3 }% t
34.Which of the following is not an example of a carbohydrate?
& E3 L/ w+ ^% B4 V  _  L& O. M下列哪一个不是碳水化合物的例子?
+ B& v( v" D  G1 [. W; V. M; yA:Essential nutrients 必需的营养物质
/ Z( k7 t/ O- N) a" Z$ @
; M3 U1 F5 W5 q35.The process by which a liquid fat is made solid is called:
+ |3 l* e- n5 b6 j. \3 N液体脂肪做成固体这个过程叫什么
( R, J& t1 B5 E: B( D, |3 cA:Hydrogenation  氢化. C: P$ A% e  A- V2 ?( `# J( B

# N5 k. o5 f* P7 `8 r36.Which of the following is not an example of a fat substitute?2 W% M$ Q0 p: C: ~- c) w
下列哪项不是脂肪替代品的一个例子
1 ^; U" L4 w# C; pA:Acesulfame K  安赛蜜K表
& y5 ~. R8 }# N( P) m- X+ G3 q$ {' R3 g, [" I
37.Health Canada requires that a product labelled "fat free" contain:
8 K1 C& w. N% r) V/ |: \8 I加拿大卫生部要求的产品标有“不含脂肪“包括:/ i/ ~* u: f. P: G- E. q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 G- f1 M8 \* z; ]$ G0 r7 Z6 ^) `2 c2 R+ G2 N
38.Which of the following is not a problem associated with converting recipes?% Z0 N2 F8 ~; x" g' t: w9 O7 J
下列哪项是不相关联的转换配方问题?3 A' ^5 G8 Z( q2 m9 s) a4 E
A:Unit cost 单位成本
& y2 U& ~% v" W- r+ M7 X  S! V8 s7 J! Q$ I! V9 Y* t1 m
39.The condition or cost of an item as it is purchased from the supplier is called:
5 D$ ~8 p5 [; O7 [) D# d2 s! Y% T从供应商采购的物品的品质或成本叫什么/ y" Q! I2 M  x0 k, i
A:As-purchased cost 购买的费用" G3 x% I8 V0 T+ {# S
' W  ?3 E4 M1 O! G" y
40.The amount of stock necessary to cover operating needs between deliveries is known as:3 E' L: F$ D- w/ I# I1 p
在新货到来之前用于日常所求的必要库存量叫什么
0 A  ~* r1 i: SA:Parstock 基本日常最低库存% _& k8 ]0 [) N

! z0 J/ R! i& u. r41.Which of the following abbreviations is used to describe the proper rotation of stock?! C" B' r8 n. F/ X; C
下面那个缩写是用来表明正常库存流程?
; m- T% e8 a2 g7 ]& }  N7 {  ]* \A:FIFO=FIRST IN FIRST OUT 先进先出
1 ?$ g1 d$ N4 x2 Q& d, e% |4 U, S0 |3 {: {- Q; i4 x1 F% b
42.Which of the following knives is used to turn vegetables?% \- F: s) |" t3 Y
下面的那把刀是用来打开蔬菜吗?) `4 e9 S, }+ K' p4 L, S& n* i4 y0 v
A:Bird's beak knife   鸟嘴刀
% Q# i- _- W  U  N9 N  f& {3 ?. [9 n- Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
, R3 d5 o: @, Q6 V2 D/ S$ J9 e4 t1 w& R$ G: E6 s+ J3 j/ b& ]
43.What is an instant-read thermometer best used for?
' X* U5 q6 x1 Q7 W6 a即时读温度计最好用于那方面?
, {* a/ V; ^& Y( O0 [& FA:Checking the internal temperature of a roast 检查被考物品的内部温度4 j/ c' U- O7 D
; h# [' L- p" g2 C; F
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 t: K/ ?7 T  q  S2 \
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" v' N: J( v$ T% k# n/ hA:Cast iron 铸铁) v* q, y- }% j

- A" U7 {! C4 t0 ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 {' j; T: T2 F# Y0 c- u; u
哪件装备下面有一个可移动的碗和一个S形叶片?
/ S* D4 J# x# q2 t, xA:Food processor 食品加工机. p, F7 p) j: \. Z0 K
http://www.google.com.hk/search? ... iw=1263&bih=5725 [/ J/ B; g  c6 q

# ?# }1 [. Q. q/ u46.Which of the following is not a rule for knife safety?
/ V8 G- q+ B; R# V( l+ {8 g. H下列哪项不是用刀的安全规则?! {- _2 Z$ H; B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& s! o% h" i. w; g* U  U$ z" \
8 p* Z' o6 [+ i/ s47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' u" B* g# C7 d0 v& X, p把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) N% U" |5 S% |& C) ^A:RondellES 3 z5 O% R1 C5 n9 f4 t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 S3 r# x2 P! l( U; `& C
4 D9 y* q. {+ t" ]& |' w
48.Which of the following is a diced cut used to garnish soups?
) |$ A0 \. v3 `5 D! [, f: E下列哪项是切成小方块用于汤的装饰?4 [" n- T# N# c( l
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' z, O3 t5 D" P) f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 m6 G# u! ~! A. a
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!!——
+ t) d+ l5 A' JA:Gaufrette ' C& Q: v( Y$ c% C- ?0 r0 o# G1 N' w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, H' w4 \- Y0 N% a6 }6 _1 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 X8 R$ T6 C. D- U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* p' H7 r/ M4 d0 H4 s8 g; y8 x8 y; A; ^! B
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' t- G0 i3 _: M9 |
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)/ f3 [3 _: d0 F6 `* c7 d1 n  e
A:Cilantro 胡荽叶 香菜
- C) z, J. T1 j9 \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 A) A8 R8 c  z  u0 q, ~7 ]- _9 l1 ^- E+ J" W
60.Allspice is made from:
8 T8 j, Y1 m* u! t 多香果,  多香果香料是什么% _1 e7 z4 F' D) }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" |0 F) |# ?' O( |" G* \( _4 D
A:A dried berry 干浆果
% K' C" J# t5 @1 ~# p2 Q' z
# U3 |* C& k( K5 ~2 O61.Which of the following are used to make a sachet d'épices?
/ x/ w- q) Y- l& z9 e2 E下列哪些是用来做香包德épices?4 P, g' F9 E% R" ~
http://www.sachetcatering.com/* a2 W& Y- |$ D- ~; H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 e/ B8 e8 X( F& q' ^$ O+ T% k6 T' @& J- e. ~7 p
62.Which of the following condiments are not soy based?
% C8 v* V1 x8 `; ~2 p  ?下列哪项不是酱油调味品的?
$ ~3 V4 ?% h  F& Q) T# ?/ AA:Wasabi 日本辣根
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8 B1 z; D( L, l# Z6 J6 V$ N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( ~4 @9 ]! z$ a4 o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:
% q' Y, c1 G7 N, R4 f/ v) C2 n- RA:Pasteurization  巴氏杀菌; F; |1 H( U9 W# k
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ e1 o7 D- O0 h8 [6 B0 j0 S6 ^下列哪个步骤是不是正确的蛋清搅打程序?; U! K% t# P: C& x  k
A:Allow to rest before use. 允许休息后方可使用。+ W5 m+ Z8 U  y8 d1 Y' Z' N

  C# L( Q" l1 j, e- Z5 Z65.The weight of a large egg is between:一个大鸡蛋重量介于:% z2 g0 g% \  X, H3 h8 s. Z
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing0 j+ B2 L' l" |- ^* V. X; D
炼乳是一种浓缩牛奶 是去除什么做的& D# d2 I$ D" f( h
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:/ r% M5 G& _$ s, Y  S
一种烹饪方法,通过转移液体或气体是:
( a( J6 w9 L4 J. K# iA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
9 `, t" K0 c; p$ E, g2 _; Q1 y" OA: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?1 b. S5 d, `# _  V
A:Braising 烤+ k, _9 O4 x$ d5 F% N  n0 K
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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:1 {. c! y8 b: \
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
7 C# ]- q% X! E# x! Z0 J! YA:Fumet 原汁* K. T& O: K  v) O/ E% R
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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/ s1 Y! j/ C+ r/ F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
: X: `. {* Q5 F6 v! d) a0 v下列哪一项不是用于制造高汤(低汤)的原则?0 y9 {% c+ [+ C# \. S
A:Start the stock in hot water.开始在热水中操作2 r( J$ a# j' j, W& w( b' G6 b
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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
, i6 ]' H# t7 }( E. V( WA:Remouillage 法语熬汤
+ l  t: x2 I7 n0 |+ F2 u; ^http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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