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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。* \: k$ a% s5 m: d$ Y" K

$ }$ R, P2 Q! s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。$ ^  G# z* ?9 o7 J
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
6 V7 T% T" e2 e  A1.Which of the following methods should be used to determine doneness in a New York steak?3 Y! ^4 u, H4 x  k3 \
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 n2 u  W; p/ }
A: pressure touch. 压力触摸) s3 B* O  [- A9 o% E6 `& E
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 Z8 ~# r7 T# q. W8 B! H5 K
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% w0 c( M% b, T$ y: _: Y$ {5 e
A: acid  食用酸  g# Z* v: e9 F- ^/ H5 Y
3.Vegetables are major sources of which of the following nutrients?
$ w" x+ ]9 c% O. B* V; _0 B$ g: ~0 @蔬菜中包含的主要营养有哪些
' I/ K+ U6 K! R7 M0 N# |9 oA:vitamins and minerals. 维生素和矿物质。
( C( o- K. }! |9 j4.Cauliflower is commonly served with8 _$ U: s; T3 ~' H2 l7 O
花椰菜(菜花)最常见和那种酱汁搭配
7 A2 }' V6 _& T0 gA:Mornay sauce. 奶油蛋黄沙司
% K% ]$ _/ j! F9 y5.Which combinations of products are found in pie dough?' D$ J/ i& ~6 N: P+ e+ _- T/ l1 e( B, X$ 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??)
+ k8 i; [6 o, F/ f; L$ U+ RA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 j' K3 s9 [, @7 ?
6The French term for mussels is 法国语青口(海红)叫什么
2 `- P" V! I6 a" wA:moules.法语青口,海红
9 H! ?4 `- t& W& V  T" Q3 d$ L! c7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 z" a* ]  o0 v3 [# h
A:faintly fishy. 稍微有点似鱼味) T# H4 @$ U9 Z4 z: P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 u5 }, x+ K) c9 q/ G
A:2 days. 2天- O% D" ]" v/ z
9.What are the principle ingredients in ratatouille? $ C8 k4 \2 p. o! I. a2 l
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) }2 J( w5 T% L- s' G
A:Zucchini, eggplant, green peppers, onions and tomatoes, F# d% U* j2 e+ O0 B/ Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 U6 t2 B2 N3 C) z  X) L10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; j# ?! S( N* n. iA:cook food in quantities that will be used up within 20 to 30 minutes.
1 d" r* p4 n" _7 R9 f- b1 e3 T大批量烹煮食物要在20到30分钟内4 j& U' R) X/ q; f% e2 l
11.What person has the authority to issue a Health Permit?6 `2 p2 l/ m4 m# \0 {' Y  d1 x
谁有资格颁发健康证(卫生证)。
1 y* X( m  w/ i7 ^8 v9 nA:Medical Health Officer." ]3 o$ a9 h) p" x( Y
医疗卫生官员。2 q0 Y2 `1 o( a0 i: v6 R' @
12.For what period of time is the health permit valid?
9 H! Q, }) R6 U; I. p9 I健康证的有效时间是多久?
4 j7 e( q7 C7 _6 R* AA:12 months.12个月- k4 w" P5 g8 v+ M/ l: F
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& p8 D$ k/ V, N1 k$ F- [在食物和饮料准备区,通风系统换气的标准时什么
6 {% O1 K4 Z8 k4 h. AA:08 times each hour. 每小时8次
& m% p1 O. Y7 J2 _7 O6 r) G& D14。The minimum temperature for manual dishwashing in the wash sink is
% |% [" t0 j1 i7 j& B. }0 g手工洗碗,洗碗池的水温最低多少度?
2 Q& g. n6 Y) NA:110 degrees F (43 degrees C). 43度
9 A( c. |0 `4 f15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 {* q7 ~) ]1 k* p
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: I# c0 i0 d7 \7 \& `5 \1 D4 lA:180 degrees F (82 degrees C).  82度/ T% U- M% Q8 w* q) l
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 x0 G+ T6 a- E/ q, x" H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 k  N  g- c7 a- U+ K1 MA:en papillote.  法语自己理解
7 e. x" g# S' v6 B8 G17。Wing or Club is considered a8 _' @: I0 ^' W  Y/ b
翼和CLUB 被看做是一种...4 n" s( F& Q- I8 W
A:Bone- In Cut     带骨切
% ?8 w8 M) Q  h7 _18。New York is considered a   纽约牛扒被看做是一种
- }0 q4 L  x' D9 f* p; W( y& ^A:Boneless Cut     无骨切
. Z' Y/ _# |* Q4 F0 s+ i) P19.In general, a court bouillon for freshwater fish will contain
$ B0 @# [4 k. |) W+ w; R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3 w0 X7 {4 w9 b  R, U& @7 m
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% ~' h( L9 H2 }& g3 l和做海水鱼同样数量的调味料和香料$ t4 U  @4 h0 h2 e) \
20.Anise is very similar in flavor and appearance to
! R+ I1 ~/ s/ ]4 N/ J八角和下面的那种原料有相同的味道
  W( R( I0 A: |# A( G5 U  w- r, a6 k8 U' WA:fennel  茴香) `3 }  W1 q" Z; D( ]  S# h( ]& k
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& \4 k4 ^/ y# @" _# P. M
下面那种原料更像大葱且有平面的叶子
6 S+ d$ I+ s* I, GA LEEKS  似蒜葱 (这边人叫京葱)# T+ k5 n6 r/ B, D, V
22.Which of the following cutting shapes refers to a small dice9 Q# _" o% Y9 {9 o" g
下面那种刀切形状指的是很小的粒(末)
. W$ d* e* }& w0 ~A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! T* h/ n0 I& S3 X, \
23.Oil is added to the water for boiling pasta in order to
3 e( L  b5 |: D5 {- X/ n" H7 G向煮沸的pasta (意大利空心粉 )中加油是为了) {2 e  P2 r* v
A:prevent the pasta from sticking and to minimize foaming action.: y2 g; W+ h. F! F5 L* y
防止面条黏合并降低发泡。
( _7 o" d$ h8 f" M. o24.Which pasta dish features pine nuts and basil?! ^. C4 L' @, L& k, X
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  G# [9 t' A9 |
A:Pesto.一种绿色的意大利面酱 , v! V2 r/ w( [3 R/ ~: c/ h
http://www.tianya.cn/techforum/content/96/563836.shtml
$ l3 j$ L/ ~* x2 W8 P$ n3 y$ |3 X- ]" z' V3 c7 h; U" {. m
25.Which of the following is a spring vegetable similar to spinach?6 |6 {7 P5 n# C' m8 K9 a6 Z8 ~
下列哪项是一个春天的蔬菜类似于菠菜?5 L' P) F. s/ C2 v
A:Sorrel. 酢浆草。
6 d6 X7 e, X, l$ }  Y  {" t9 `: ^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:( A! R; b! p8 N+ f: J( h
哪位厨师最早带来高水准浮夸的美食$ @& G/ U& A' N7 o+ j: G8 M/ ]& p
AAntonin Carême 人名 安东尼·卡罗美
7 x$ ~+ [/ O0 J
9 T0 @- z4 ?8 ^/ M# j: G5 M; h# }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 {5 K& o+ I! A: p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, u- M! y$ I4 O& M* n, q& q
A:Cast-iron stoves         壁炉! o3 N8 l3 i( v: ?
http://www.usstove.com/products.php?id=6+ q& O& E/ Z! x) q2 C

7 T0 v! {* ~" f; T28.The French term used to describe the roundsman, or swing cook, is:, @7 A2 o/ A5 j, T8 `: ~9 o
法国术语,用来描述roundsman,或摇摆厨师是:
: d  @3 Q9 m  R3 J/ l/ uA:Tournant   图尔南. ?7 E/ W, ]& K/ e. X

& }' ^3 N  T1 T$ K" x0 h29.Another term for the wine steward is:
4 ~. o5 O8 z7 }, D葡萄酒侍酒师的另一个术语是:
9 R5 Q9 {9 R* I3 k8 [A: Sommelier 侍酒师
4 @$ f7 q9 U  P! {) ?8 t
6 v% `3 r/ `/ l& l8 t- v30.Molds, yeasts and fungi are examples of a:
) }. D" {6 U( r4 N4 b! w& H霉菌,酵母菌和真菌是一个神马例子" w. `, @% Y2 ~1 F' r
A:Biological hazard 生物危害0 B& x0 }9 k+ Q% _3 V
5 M& Z' r7 \" i0 S: C8 L
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 s; ]1 X2 O4 c- G
根据加拿大食品检验局,食品的危险温度区在多少之间:7 c' b2 F& y/ l# H: H/ z
A:40° and 140°F (4–60°C)     4-60度0 X( p5 t* p  j6 i' v
4 X: m% I+ Z" s' \$ ~, b
32.All bacteria need the following for survival:
2 B0 v8 c4 n% G6 y6 _% D/ T5 |所有细菌生存需要以下哪些内容:. [  R# ?. z- W
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 e3 Y3 V5 S& W4 r% W0 Y1 R

, O4 G/ E( }" v9 G: P) w33.Which of the following correctly represent critical control points in a HACCP system?
( Z, R' I3 I& S# s/ B4 H$ p以下哪项正确表示了HACCP体系的关键控制点?# F  G4 U1 L# m- N; t) h% i% i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! N' J1 L, A, r2 |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 m0 p, f* }2 e/ F6 T' f
# u& B9 p! H5 q9 U
34.Which of the following is not an example of a carbohydrate?
8 l+ A2 _1 A/ ~9 e7 b下列哪一个不是碳水化合物的例子?; F0 h& x" U+ U  @& ^
A:Essential nutrients 必需的营养物质4 g& h- \, ?5 G. L& M

) b# P. w- Z/ n35.The process by which a liquid fat is made solid is called:
- N% W% n" f+ S" j9 q9 F液体脂肪做成固体这个过程叫什么
+ e- r. T* m. o1 ~A:Hydrogenation  氢化
3 }% R, Z" [3 w1 s
! ]/ `% ]) ~- p0 s36.Which of the following is not an example of a fat substitute?
" }. C& f  E) ]& S下列哪项不是脂肪替代品的一个例子- Q- f2 k7 o8 ~; ^% d. V
A:Acesulfame K  安赛蜜K表
) D. n/ |" q  a: _$ G. w' N
* H4 L" j$ ^- A; [5 S37.Health Canada requires that a product labelled "fat free" contain:
" e5 s8 a4 K* D: O8 X3 e% Z加拿大卫生部要求的产品标有“不含脂肪“包括:
, x; Z  ?% L0 S4 F2 b8 HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 X5 Z- m0 k2 V) _& ~% N

! n: B% ]' }* V/ e' V38.Which of the following is not a problem associated with converting recipes?* a, Y: J/ Y8 p! J
下列哪项是不相关联的转换配方问题?+ M$ i8 F5 v& q# o- q( |
A:Unit cost 单位成本- a* j6 g2 x% D; Z% p5 K3 G% U  [
. p  Y9 Y  q3 o7 Y8 ?; E4 p' X7 e% [
39.The condition or cost of an item as it is purchased from the supplier is called:) a- S( F- T8 g3 R  n# v
从供应商采购的物品的品质或成本叫什么
' m; T1 [, @: c( P+ |A:As-purchased cost 购买的费用8 |- T1 [2 X. ]9 H' i

0 E+ j3 f) u/ g! C# }" I40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 `* I, }  u  w$ Q" l# `" o: C在新货到来之前用于日常所求的必要库存量叫什么
4 }/ r. L3 U- [) hA:Parstock 基本日常最低库存
. O; }$ `! I% U" H# w8 U9 ?. }0 p
4 B% e" ~1 y: o2 Z, N$ n8 f41.Which of the following abbreviations is used to describe the proper rotation of stock?
; g) J( i) t) Q1 ^! ?8 E6 {0 W5 y下面那个缩写是用来表明正常库存流程?
9 u! J; y% i- \9 l0 y, o3 LA:FIFO=FIRST IN FIRST OUT 先进先出
0 Z& s# E* S  I& t& F1 l. n" \% {; J
: ]) P1 f5 U! A* y42.Which of the following knives is used to turn vegetables?
6 l1 d4 F7 T5 x% S下面的那把刀是用来打开蔬菜吗?9 i( E/ P0 {/ H
A:Bird's beak knife   鸟嘴刀2 u5 c5 C5 J" l' ~- I- G6 m- S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 N0 [* R- e' y: o
! I* ]) k4 z9 l6 F1 n# E43.What is an instant-read thermometer best used for?# Q# T7 m# E" g) a8 T5 m$ @+ S
即时读温度计最好用于那方面?. v$ Y0 V: y7 L9 {& ~. m/ Q: d! T5 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
# V9 c* W0 w4 W
, c' ?8 J) z) }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 @2 Z% C4 E+ o6 v% q
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ i! ^3 W9 D0 x! u# _
A:Cast iron 铸铁
# @# R1 I8 [7 [) j/ A, M+ h3 N7 o7 C& j. S
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- D+ h- z8 }+ z3 [2 Z8 H& r
哪件装备下面有一个可移动的碗和一个S形叶片?
' U$ A5 \) y5 ^- J' I  s8 @A:Food processor 食品加工机
" h/ t) f* U2 b/ N& l6 Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
+ f' Q- N8 O4 C3 p+ C
3 T$ Y1 W1 H( [6 t46.Which of the following is not a rule for knife safety?( y; \% Y( e7 ?) I
下列哪项不是用刀的安全规则?
) d7 R; V5 t. L7 P5 IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) L* e% i( ]3 V& `
+ }# Z. \: U4 K
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' F0 ^# v$ Q4 _3 w5 T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" \# E" c9 b  v- O
A:RondellES 9 ]; E+ M+ Q9 Y; e+ |4 Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. H8 b! A7 z4 g% Y+ m
( s! I0 @& C. t4 [2 q  Q
48.Which of the following is a diced cut used to garnish soups?3 f& N. H3 n. L* r1 o4 Q7 a3 Q
下列哪项是切成小方块用于汤的装饰?
- j1 S9 P2 t) C' DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! ~2 i  M" j" i7 g2 q5 b" X  D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ I" V  D% 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!!——
6 W$ b. ]1 }- b- J  JA:Gaufrette
! H' P+ @! J; F; D; }7 n* `3 Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 j* W. Q  I1 G# ]8 y8 \8 dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' l- s& ?+ ~/ J& B. ?' j
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ t! @( J  d6 R4 d; `1 e9 U$ t. Z

& N( e, h5 p1 Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# Z( _/ g$ }& Q' L; B3 M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)% {( j7 ^& O6 ^8 C
A:Cilantro 胡荽叶 香菜3 ~5 }" l3 {* M% s7 r1 z  {! Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* P& L2 X- b# X5 y" X
# m7 t8 I* ^  C; x, V. Z) X60.Allspice is made from:
& `4 F  A4 J6 I/ [+ p 多香果,  多香果香料是什么' i/ J0 t: A/ C; ]! r! |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; o* L6 }& }8 E, |7 T% P2 RA:A dried berry 干浆果: Y! @  Q& w9 b. T) V  z3 ]
+ `% {% u+ Y( Z/ ]( t
61.Which of the following are used to make a sachet d'épices?4 F: S8 p$ B2 y  u2 u. p) W
下列哪些是用来做香包德épices?
$ g4 m1 D6 l+ J9 L3 Hhttp://www.sachetcatering.com/
& s* Y; f/ N* k( f! i# r( zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ D& K; n  T4 {( `4 g
9 {% p8 u  l$ t- i5 D1 \, n62.Which of the following condiments are not soy based?
& X& S" t. W+ ^$ S) V% a下列哪项不是酱油调味品的?
9 J& O; p& y3 {# l$ x, @' QA:Wasabi 日本辣根, M+ y3 @5 g+ i7 O7 Z( g

1 h7 `4 I! {3 u+ t' V3 y: h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ ]% K4 F" O0 H4 l/ v& R; X2 y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:0 y4 G. F- M8 n$ C7 Z, B( s+ T
A:Pasteurization  巴氏杀菌
" B$ T9 m% ^& A% t9 I
8 m! s8 B7 a- S- i2 L64.Which of the following steps is not the correct procedure for whipping egg whites?
8 a8 x4 \; m) `3 R6 A- Q  A* @1 T4 k下列哪个步骤是不是正确的蛋清搅打程序?$ ~- |1 V; i, M, A  A% Y& g  a& [
A:Allow to rest before use. 允许休息后方可使用。. j1 f$ j# S8 d( U6 i

) x2 ?( Q$ X7 v: _65.The weight of a large egg is between:一个大鸡蛋重量介于:" Q: [' B$ \" M7 B) z$ ]1 M
A:56g and 63g 56克和63克
5 f* I$ k9 _2 H# @' H9 o0 ^
9 z: o' G' \; I& J66.Evaporated milk is a concentrated milk that is produced by removing3 _0 I- q# M% s5 A6 `7 R( w
炼乳是一种浓缩牛奶 是去除什么做的
- r' f/ i2 h4 W% e; sA:60% of the water 60%的水
. [. T% N6 u! L  q& {5 j# P& ?' W1 Q1 e% z  A# A0 c
67.A method of cooking that transfers heat through a liquid or gas is:4 ^. j& }. |) G6 s- U+ E. t
一种烹饪方法,通过转移液体或气体是:$ U  S' B) I$ M! ^  d
A:Convection 对流( x7 C3 Z/ r) R7 H9 {; \

( W: s2 l: D, {8 C68.The cooking of starches is known as  烹调的淀粉被称为/ d& A1 w2 B5 J; z4 u
A:Gelatinization 糊化
9 ^6 C% ]- e) a  s+ H+ y( \  X  X+ W) u5 j6 E
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; p8 Y( D: W' l4 Z7 SA:Braising 烤
8 x6 ?" V) p! K" R% o, I
4 j6 @" g" i) w% ~$ z3 F6 o! f: q- \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:
4 {" a! A; g) O) d2 IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 f  P, x, C" `5 v8 [* T
$ f  {+ ]9 i6 n0 k/ C71.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
) f& {: n2 P4 [  E( KA:Fumet 原汁
/ A7 z0 t5 K7 a6 G$ S/ V( D/ G0 `4 U
2 ^7 d$ G4 e: A3 g* V8 r1 J* j72.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4 B4 `( ~# P* `0 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 [; u. j) n) }( o) l$ [/ u( D: V

* p7 w8 g% b! _, v/ B* q  ^73.Which of the following is a principle not used in stock making?
# k* c% t! N' @下列哪一项不是用于制造高汤(低汤)的原则?! I) ^" C! T, {+ K/ z; p
A:Start the stock in hot water.开始在热水中操作
: E; s5 d4 Q, W. J' m5 x+ y. J8 n8 [
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
; z  m& h6 w  M2 KA:Remouillage 法语熬汤
4 a% l' x7 m  Ghttp://www.haibao.cn/blog/post/176242.htm
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