埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9640|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
* A& c  R; p8 W  b. s& M' ]
2 g. x% z1 v, d6 t( l5 m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。5 `) Q. X; k7 r+ ~) P
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
2 s( v4 v2 ]# k8 b# ^3 k# d9 e' Y1.Which of the following methods should be used to determine doneness in a New York steak?7 j% A4 h' M/ j# ~0 d
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): ~6 y. n& u( `4 \  B7 I6 z% p
A: pressure touch. 压力触摸
9 q( `! Y0 a4 P  e8 o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& P& G, J/ t  w. {9 U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6 h. w* r) X# V; n6 Y) Q, G; g. x
A: acid  食用酸( j1 _) ^, z4 N, a. j& z1 v
3.Vegetables are major sources of which of the following nutrients?0 o: G/ U. R: \4 h" x6 f7 B/ ?; t
蔬菜中包含的主要营养有哪些
9 a1 T! A9 l) I2 h# {( |A:vitamins and minerals. 维生素和矿物质。! i4 w% d- _. E* G& c: b8 V+ I
4.Cauliflower is commonly served with
5 b. t4 @& k, Z/ l2 w0 |花椰菜(菜花)最常见和那种酱汁搭配! k9 s% A0 t4 c/ |  Q) A
A:Mornay sauce. 奶油蛋黄沙司
! a7 _  y9 X: ~( `! u$ W5.Which combinations of products are found in pie dough?
- p' b6 C( {0 q' v4 G5 i# L下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ M3 q0 R( z+ r" D% \2 S9 G1 P8 U# O7 M
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& z+ s+ l" z. R) O! J
6The French term for mussels is 法国语青口(海红)叫什么% P9 x$ L8 n7 f' W0 {
A:moules.法语青口,海红
0 \3 d2 ]9 V3 v* Z/ v) Y5 y0 N7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 l* y  Y* ^3 [, s& V# j
A:faintly fishy. 稍微有点似鱼味; _9 J0 o+ m% D
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 \/ s( y2 A/ C5 t8 eA:2 days. 2天8 e3 W! E& ?3 q8 P' r5 _; F0 J
9.What are the principle ingredients in ratatouille?
. w" |$ O3 L# R* u; r, l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 j4 W. k2 E0 p" Z
A:Zucchini, eggplant, green peppers, onions and tomatoes
$ V# C4 T1 p  c  d2 C西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). Z2 l- ]" C% x7 O: P2 Y. k
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ o) h6 d; p3 f! p
A:cook food in quantities that will be used up within 20 to 30 minutes.
' [, F' o: ?# @大批量烹煮食物要在20到30分钟内
/ D! w: r2 y$ Y+ y" |% H( W11.What person has the authority to issue a Health Permit?( Y: E$ ~2 u4 J$ `' M6 A- L
谁有资格颁发健康证(卫生证)。
; A  S. w1 E: F* [$ HA:Medical Health Officer.4 b( s4 k6 x1 O# F5 D$ f
医疗卫生官员。
3 Z1 f1 `! K8 a" \6 r12.For what period of time is the health permit valid?
& _% }, s# a; R, j健康证的有效时间是多久?6 |1 Z; \$ ]& i5 Y
A:12 months.12个月
) B3 P' A2 i: d# H! c13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  z8 d2 X# P2 J5 ?在食物和饮料准备区,通风系统换气的标准时什么) t8 ?* n' t# D- u( k
A:08 times each hour. 每小时8次+ \. K( ]8 ]) {7 _
14。The minimum temperature for manual dishwashing in the wash sink is
+ N) j% `1 q5 E9 h, Q5 g+ e$ N* m手工洗碗,洗碗池的水温最低多少度?! q/ s' x: M9 a3 I% u- p% T) k
A:110 degrees F (43 degrees C). 43度
" Z- J# \6 n6 y6 u1 {* T3 ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ W. t5 I8 O- u0 m# y# Z4 O用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( @/ e$ O* O' c" @* Q
A:180 degrees F (82 degrees C).  82度
+ T7 `# ^; E9 O: Z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: y% g4 N; G3 k7 A8 P1 d& h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ o4 \' |) Z! x4 o" u) J  ^6 HA:en papillote.  法语自己理解
( k/ t- O; _" _. R17。Wing or Club is considered a. a1 g* S% O) _. Y
翼和CLUB 被看做是一种...
: D, U# h* k* m: O+ AA:Bone- In Cut     带骨切+ }0 b2 J. {# i2 H0 f
18。New York is considered a   纽约牛扒被看做是一种
# ^" Y( ~6 |( G! h& i% ]A:Boneless Cut     无骨切
8 ?% t9 T! Z$ Z: x19.In general, a court bouillon for freshwater fish will contain* v5 w# S3 M% p
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* w0 i7 a! L- F) Z4 Q6 c3 j
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 B) Y* E3 c+ T8 W7 t$ Q6 `
和做海水鱼同样数量的调味料和香料  F# r  o, `: @5 ~3 {
20.Anise is very similar in flavor and appearance to
: d4 m2 i- l* Q" l, ^, \. S* V+ V八角和下面的那种原料有相同的味道
* Y6 e3 x! T3 t3 h7 U! pA:fennel  茴香% U3 V5 D9 V6 W# ]5 Z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 z( Q  a# F% ?. a下面那种原料更像大葱且有平面的叶子
1 }9 a: ?$ N, p2 R$ r! _A LEEKS  似蒜葱 (这边人叫京葱)5 Y  b1 d* U7 C* C
22.Which of the following cutting shapes refers to a small dice
* j' s, s- H/ e- @9 F0 e下面那种刀切形状指的是很小的粒(末)
2 }. a! v1 _. cA:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 T/ E' J. k2 a) y" N# A
23.Oil is added to the water for boiling pasta in order to  R) q. F5 D" M$ l1 k  x2 P9 \5 |( G
向煮沸的pasta (意大利空心粉 )中加油是为了( ^' R% _# b/ w7 f" N( e% }" p
A:prevent the pasta from sticking and to minimize foaming action." i# a( Y6 Q/ `0 `1 v0 Y
防止面条黏合并降低发泡。/ @: B3 Y0 ]' `3 ^, I/ L* B! ]
24.Which pasta dish features pine nuts and basil?4 G8 @) _' Q, i
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 i# E/ D& m, D% D
A:Pesto.一种绿色的意大利面酱 , l% j/ L& C/ w+ f2 J4 |+ \; B
http://www.tianya.cn/techforum/content/96/563836.shtml& Z. P- G: Q. [& i* Q

7 y4 t" D# k- O7 h25.Which of the following is a spring vegetable similar to spinach?
: I. @8 D; d% X+ M# p( [下列哪项是一个春天的蔬菜类似于菠菜?1 L! i9 |) e5 ]: _, B) C9 I
A:Sorrel. 酢浆草。
% ]% v+ P" o) H4 H" Vhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:" M( L1 _6 @! u/ ~2 y
哪位厨师最早带来高水准浮夸的美食! m! j, B: ?, V7 \9 b
AAntonin Carême 人名 安东尼·卡罗美
# l" j) I5 S$ k+ d8 {/ a& U" }0 ]# m' k" |
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' x  l1 e7 N8 ?: `- E. U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 H8 M0 f. F2 }  v/ S, f, n& zA:Cast-iron stoves         壁炉4 ?" d4 I$ r# Q7 W3 X
http://www.usstove.com/products.php?id=6
' z: U6 }1 k+ F/ ]+ d4 ?
. U+ [/ {5 M4 i' c; _9 S  x28.The French term used to describe the roundsman, or swing cook, is:% x4 }  {% r6 Y4 v" X) {. D
法国术语,用来描述roundsman,或摇摆厨师是:
1 A* q4 G- ~' b+ n$ s6 c' @, N3 cA:Tournant   图尔南: z' I" Q3 M$ Q6 i, {

# x( S6 M5 ]  l! Y& @29.Another term for the wine steward is:1 l+ e) Q6 [7 I4 g6 X) I
葡萄酒侍酒师的另一个术语是:
' Z$ u! ~' w& F: s& d2 K! pA: Sommelier 侍酒师
: q' t$ C4 j9 L1 d
9 v& d! f. p" Z1 i30.Molds, yeasts and fungi are examples of a:0 y6 `4 K6 @! x1 z/ _
霉菌,酵母菌和真菌是一个神马例子, q* @0 i0 m  a9 t& f: t
A:Biological hazard 生物危害* V( y4 H1 w4 q2 W
5 _& Q# n( f" {/ o: H5 r" I- k
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 \2 w, q# l  g! t. j# f( r9 J* @
根据加拿大食品检验局,食品的危险温度区在多少之间:
' o3 I2 j- {" ]0 oA:40° and 140°F (4–60°C)     4-60度8 S& b" \5 b& l4 v/ {0 @! l$ W
3 d) J7 q" W* Q! F6 o2 |
32.All bacteria need the following for survival:6 I+ H9 d/ f& z9 B/ n5 O
所有细菌生存需要以下哪些内容:6 d9 r+ q! r, q1 b* N
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# r# N( C) d7 x8 `
: D/ q7 M) g7 \) i
33.Which of the following correctly represent critical control points in a HACCP system?
. [& q- C: J, c: b以下哪项正确表示了HACCP体系的关键控制点?+ W. B9 |6 Q0 O/ ]% n. J/ J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 D$ Z8 h' Z! }% u
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& o! M3 N$ p/ ^0 {) K
8 \; W# B$ S# u6 E
34.Which of the following is not an example of a carbohydrate?: z: c9 ]. W1 A6 p, m5 d& H% Z( I
下列哪一个不是碳水化合物的例子?
& o5 M: Y7 z, s$ D- ]8 P8 M. wA:Essential nutrients 必需的营养物质
- K* H; {9 J0 |3 j; j7 P; u  R; X" M( o7 q/ U8 ?* h. `
35.The process by which a liquid fat is made solid is called:0 ^' F( E' I3 E( {9 F
液体脂肪做成固体这个过程叫什么
1 S  M7 N& r* ~A:Hydrogenation  氢化+ I( C7 R, \" p% H9 w' J  w3 y
6 v8 ?+ w) f" [& ~, I" \
36.Which of the following is not an example of a fat substitute?
/ m: l7 {; K1 O" \0 l; e下列哪项不是脂肪替代品的一个例子4 ^2 o9 U5 H, ~1 m/ l! q( t
A:Acesulfame K  安赛蜜K表9 c/ t- f; c9 `6 W" T8 z  B2 f7 v
1 N) i0 m1 i1 t! P/ |0 v& b) J- G5 J0 T3 o1 O
37.Health Canada requires that a product labelled "fat free" contain:
- a; e3 X3 X5 [4 `加拿大卫生部要求的产品标有“不含脂肪“包括:: v2 Y: X  j. N5 y" m* y8 A* H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# [6 j% A; h, r3 m. r
* E$ c, c8 }" d3 l
38.Which of the following is not a problem associated with converting recipes?% n. V; X% A) H, ]0 B) Q" F' q" z
下列哪项是不相关联的转换配方问题?$ n5 \; Q9 z* a" ]
A:Unit cost 单位成本
2 _3 a7 L1 O' L6 s. r) h$ U: Z
6 W, J9 G4 A0 A: d39.The condition or cost of an item as it is purchased from the supplier is called:# ~/ `* |. A$ ?+ M2 G! }
从供应商采购的物品的品质或成本叫什么
+ B  @0 r3 q! hA:As-purchased cost 购买的费用$ \& L) L. q, {* e& ^. f: V

/ U' P$ `# Y; P5 ]40.The amount of stock necessary to cover operating needs between deliveries is known as:
% y$ B% E, T, R6 P在新货到来之前用于日常所求的必要库存量叫什么
. p5 h# i/ f) X; D( iA:Parstock 基本日常最低库存& N8 E; K6 O- ~" [
6 J: k- Y7 H) @) [* n  L* _, p
41.Which of the following abbreviations is used to describe the proper rotation of stock?: R9 ~# i, u: J: X
下面那个缩写是用来表明正常库存流程?
# i/ K2 S$ x7 pA:FIFO=FIRST IN FIRST OUT 先进先出
, u- Z0 f- i. K: n1 W
  D% w9 u% c( H. u- s42.Which of the following knives is used to turn vegetables?
) c2 q) Z6 r/ p  z: i2 `下面的那把刀是用来打开蔬菜吗?) Z; Y0 ~& o+ Z7 x) g6 L
A:Bird's beak knife   鸟嘴刀/ X0 ^( H- f( C3 w) y9 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
' u' L; d) c5 s+ Z( M* p* r( |
* c2 h4 z7 x5 _. m) G9 F43.What is an instant-read thermometer best used for?: c7 W  S# `6 M
即时读温度计最好用于那方面?
/ W' P/ [; i" F! W9 _* B7 Y' XA:Checking the internal temperature of a roast 检查被考物品的内部温度
; L3 N( f$ J% v3 T
8 x& S2 g: r+ R: V$ f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: U% ^$ x( S: H( }5 j% P# b下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 R( m( S% I1 ]1 d! K+ LA:Cast iron 铸铁- J3 S* m  q* r' ?8 N( Y5 S! J, W' z

+ P! ?+ d" E! Z& b4 q% e' g2 A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. [- |8 E2 w+ |: D
哪件装备下面有一个可移动的碗和一个S形叶片?! u( {; Q7 N" o: E) g* o4 s
A:Food processor 食品加工机0 V6 W% @7 x5 P$ L* ~
http://www.google.com.hk/search? ... iw=1263&bih=572
: Y8 W( r7 U$ {& N1 m! O( L, Y# _) Q3 X& ?: z; Q/ j5 I& E
46.Which of the following is not a rule for knife safety?6 L) s& S, |( \: X6 u" q: D
下列哪项不是用刀的安全规则?  F! f  U- c& t! Y4 z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* y# h# m0 z* _. [: e5 c4 ^
) ], R( D/ ~# S! M: T) g* O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' O& j: L3 m2 k% ]. D" Y4 J! H4 Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 a/ {% s6 A, u: c5 Q4 b- g% yA:RondellES
1 s- D2 O! H& }: Q. `5 j* Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ K5 r3 X5 Y! z# d5 |/ f9 ]3 O

9 A/ f0 T( G) X; N48.Which of the following is a diced cut used to garnish soups?2 l) M9 a$ U0 X8 h& m# p2 L
下列哪项是切成小方块用于汤的装饰?: O) }# D$ O  s2 {+ J
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" G: S; e) P" }2 T+ l+ d! q, C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 N8 W- m2 \- [/ D2 Y' J2 S
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!!——( x7 G# i6 W8 t2 _' F9 {: C8 B
A:Gaufrette
- [7 o2 T/ H, {' R, fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ B) y, O# C1 I8 W5 k0 g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) b+ n( o+ ], }& Y7 b4 I2 K, a& \% }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- E  _) q1 z& [% T4 ]6 o4 R$ B2 [% E# V: D- i; k$ v0 Y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% s$ T0 a% s  y7 m. R9 A# ]. W0 v% }
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)
( i$ e& q( \4 D# L0 G" T5 {& HA:Cilantro 胡荽叶 香菜3 A: @1 @: n" l$ v' P( a' d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 M- `! X% s; v/ M6 r5 L

: M! h* ^% H& |' K) K9 b60.Allspice is made from:
% y3 N1 U, z0 h2 Y' X; m 多香果,  多香果香料是什么$ B; Y$ @. d2 y& C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 C6 K# L2 g6 ?1 I; dA:A dried berry 干浆果' T  I$ @) I( k/ ]
8 [7 I5 k& i/ x; D' ]
61.Which of the following are used to make a sachet d'épices?' R$ ?4 L$ F: \
下列哪些是用来做香包德épices?
' d6 ~; ~) b4 e3 ohttp://www.sachetcatering.com/
( q2 V+ M7 ~3 f& v0 S2 w2 t) W0 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: b/ X0 f1 ~2 b  R. D
/ l$ {0 y- p1 f$ ^
62.Which of the following condiments are not soy based?, P8 P0 X- c- e* [: l4 i5 O
下列哪项不是酱油调味品的?: v' A5 K: E+ M0 j
A:Wasabi 日本辣根' D9 y2 u. i( Y0 U% Y6 N$ O

* C" C; q. _- i- N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 \# w9 n! P9 \5 i( \  C; Q
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:* R9 y9 w4 h! R- ?  |
A:Pasteurization  巴氏杀菌
$ E2 Q- ~# j& w$ J1 w0 I8 W/ E* T) ?+ [
64.Which of the following steps is not the correct procedure for whipping egg whites?
3 n3 W, n% B4 y6 O1 a0 Y下列哪个步骤是不是正确的蛋清搅打程序?6 l$ J+ n2 e' o
A:Allow to rest before use. 允许休息后方可使用。  }. r. K6 _' P! q' u, P' z
, _" @# e1 [9 I8 l" F8 h) H
65.The weight of a large egg is between:一个大鸡蛋重量介于:( I& M' _! }1 m& r' r
A:56g and 63g 56克和63克( H! ~7 I/ t: i
& J. W( t( @  X& j, k1 E2 Y" l) s
66.Evaporated milk is a concentrated milk that is produced by removing
+ t* s2 |% J8 F: q) I# Y炼乳是一种浓缩牛奶 是去除什么做的& C+ V  x5 O( ]1 s: `
A:60% of the water 60%的水
% m; x# ^4 K- W7 m9 o2 U& ^8 |4 T& E: ?
67.A method of cooking that transfers heat through a liquid or gas is:  i  J& T$ G. E6 [; C0 l
一种烹饪方法,通过转移液体或气体是:
% }! I4 @& Y! `3 n  e; JA:Convection 对流
' \0 Y" u* Z+ Q* q" E( F
" H  W1 t9 ]' Y68.The cooking of starches is known as  烹调的淀粉被称为
. U" H& A7 H) @( N, y! xA:Gelatinization 糊化
& ?0 P" @' `5 P, v3 L& [+ ?& A$ t8 {" t* P+ H* V
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! D, W8 d- N. O7 n! V' m& W8 B! zA:Braising 烤8 m3 j' ^, }1 }! i9 P5 F
7 |& G7 H7 f( X! H
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:
9 ?) p) {6 v6 JA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% y, q' J  P$ f9 B/ T

' C, d) p4 f8 l71.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
  K+ I9 G  r8 I0 l" H& h2 kA:Fumet 原汁
" w. ?2 E) B2 g9 D5 p* e/ d+ l
; {- A0 q3 Y! K7 O+ L0 N' {% Z72.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+ p3 v3 {, {2 |$ c
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! z" R! k% h) f# Y) y" R+ \9 [+ G- z) S9 P+ P/ G6 b
73.Which of the following is a principle not used in stock making?4 ^+ v5 _, L0 _( ?4 s
下列哪一项不是用于制造高汤(低汤)的原则?
' L( H- h8 N! Z6 B2 @A:Start the stock in hot water.开始在热水中操作
2 D6 M& k) f/ X% D5 e* N& k. n2 l! a6 F- d& v# h
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# x$ |$ a4 T0 W) V5 V
A:Remouillage 法语熬汤  D/ X' O0 u3 @2 M' N
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-23 18:38 , Processed in 0.145501 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表