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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。
+ ^* m  [1 R# X% e" I: }) I8 m2 O7 U: W& h! X- I  N
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。
! Y  h  \- v; Y$ a+ P4 u1 W另外,我还会找一些资料方便大家学习。
大型搬家
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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9 P& x' Z3 e2 T% h- q; f/ T5 F
1.Which of the following methods should be used to determine doneness in a New York steak?
" t# K; z6 B) }7 k1 }2 G" Y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)
9 Y  w3 a) i+ O% E- |" v) k  yA: pressure touch. 压力触摸
6 D! @' M' `1 R/ \3 S# h& h2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ U" @7 @7 e  I
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
' P9 c8 S) u2 D0 w) e) r! H# H! d* IA: acid  食用酸
+ ^9 g1 z! e$ R3 H1 w) ]+ Y3.Vegetables are major sources of which of the following nutrients?; J, e+ L; J: U) |5 v- n: N
蔬菜中包含的主要营养有哪些
" i5 l( M  Q/ k* {5 X" O* w, J4 G% EA:vitamins and minerals. 维生素和矿物质。
9 ^" ^  ^4 T3 B( T/ s4.Cauliflower is commonly served with
5 P0 R! A/ A9 q2 h/ v& H花椰菜(菜花)最常见和那种酱汁搭配1 A& c, w5 {3 r4 T! W
A:Mornay sauce. 奶油蛋黄沙司
# @9 j9 g, D2 D  x: ^. A5.Which combinations of products are found in pie dough?
. h8 C: y  n& 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??): Y: ]% C# h3 M' q( L' q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; @* N" W8 n) o" p9 V# o9 F' D9 s
6The French term for mussels is 法国语青口(海红)叫什么
$ \' l2 N. O: g" D9 JA:moules.法语青口,海红( h( s1 [( {3 C; }; O; T8 T0 v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' T2 W7 A! q9 c( D3 QA:faintly fishy. 稍微有点似鱼味
  Y, L9 g4 v/ t9 N8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 }. l& I2 M; c' W' j& a! w
A:2 days. 2天
( K; o" _; ~" E- q5 K+ G9.What are the principle ingredients in ratatouille? 2 g5 q* w( O" r
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 `9 ?3 }% O' y1 R8 ^7 zA:Zucchini, eggplant, green peppers, onions and tomatoes$ U- O4 T+ ]6 o
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ j0 O) W/ P$ d1 {9 C/ w10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; X8 K3 ^0 Q0 \' N' b# h' sA:cook food in quantities that will be used up within 20 to 30 minutes.
) f' [4 ~0 G- g4 c. }* ~! @大批量烹煮食物要在20到30分钟内) l. p5 a2 F* Q
11.What person has the authority to issue a Health Permit?7 |$ A6 `% t5 w6 Y- {! e/ V8 p
谁有资格颁发健康证(卫生证)。
# t6 J3 l+ y$ t0 n3 s5 N% A, y; rA:Medical Health Officer.( `7 K! e0 H* v2 k
医疗卫生官员。
) F. X0 h9 C$ s7 Q: @" H" l5 O/ Z( m12.For what period of time is the health permit valid?
8 V: p6 v( m% J6 n健康证的有效时间是多久?
1 _  [( H) X8 c" R! `A:12 months.12个月
9 c4 Q1 b1 P4 L. @13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ X9 [4 B$ ?/ \  o3 {' O  `3 a! X
在食物和饮料准备区,通风系统换气的标准时什么2 T9 H" S6 K% x3 G
A:08 times each hour. 每小时8次) k! a' s3 F4 W0 Z  \% E/ r
14。The minimum temperature for manual dishwashing in the wash sink is
7 m  w4 t/ Z, W手工洗碗,洗碗池的水温最低多少度?7 x) j8 l) \! Y# h/ H% P! U. e
A:110 degrees F (43 degrees C). 43度/ b! |2 J2 ^: Y6 x# r/ K6 w
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! V$ O: n% F  B0 D用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ Y5 G! w* G0 K) a3 tA:180 degrees F (82 degrees C).  82度3 z) H, S, ^7 f- i- @" U
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 u: o8 H5 m( f% @( m* C+ R用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 @' A6 J$ E2 F$ }, w* p' PA:en papillote.  法语自己理解
, z: u  G0 A9 d* j$ z- ?17。Wing or Club is considered a
( x5 H9 G/ h; e1 N) V  V  U翼和CLUB 被看做是一种...
3 |! i- A% b: d9 q- N/ g& Q, WA:Bone- In Cut     带骨切
2 s; _7 B8 _3 C: {! N+ C18。New York is considered a   纽约牛扒被看做是一种7 E+ A; l/ v% A9 D* m0 {  B/ w$ F
A:Boneless Cut     无骨切% L. U2 J. [# S$ ^- i5 h
19.In general, a court bouillon for freshwater fish will contain
: f1 ~: I2 U0 T$ d# }! }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
2 n5 z5 C! @: E- sA:the same amount of seasonings and herbs as a bouillon for saltwater fish.& J) X- x2 |3 H2 A0 i$ k9 N
和做海水鱼同样数量的调味料和香料
9 m/ I& z6 z' j8 X( A! x$ R20.Anise is very similar in flavor and appearance to0 f' g/ j+ d: z0 D
八角和下面的那种原料有相同的味道6 Z: |7 h6 T% u: J5 g
A:fennel  茴香6 i4 R5 R3 X2 x, M3 u) i( c
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 A1 u- S' ]4 P: B下面那种原料更像大葱且有平面的叶子
  b7 D4 z! h' ]  w" ~/ e# DA LEEKS  似蒜葱 (这边人叫京葱)# W7 g( i) n8 a6 R4 c
22.Which of the following cutting shapes refers to a small dice
: _3 Q. H* }  ~" O) X下面那种刀切形状指的是很小的粒(末)' U4 m  a: f( z8 Z+ b. B
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 d& n) o% [, j" n23.Oil is added to the water for boiling pasta in order to  h9 Q9 v. q  W* W
向煮沸的pasta (意大利空心粉 )中加油是为了) j2 {9 f3 `- |* L! m' x
A:prevent the pasta from sticking and to minimize foaming action." ^( o8 u! }, f3 Y" H$ @. a6 B
防止面条黏合并降低发泡。( [2 j7 y" ^( \7 F! {1 q
24.Which pasta dish features pine nuts and basil?: B0 w8 A( g1 L# ~# C
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 Z* {6 M- Y. q7 {7 p: YA:Pesto.一种绿色的意大利面酱
# |' C3 r1 ~3 \0 O/ g6 ghttp://www.tianya.cn/techforum/content/96/563836.shtml
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: n' V2 j# r: K6 N/ z* F25.Which of the following is a spring vegetable similar to spinach?
/ k& I( e8 r) K  X5 [! q下列哪项是一个春天的蔬菜类似于菠菜?
7 `! T# S. `! h6 r* q% V0 TA:Sorrel. 酢浆草。3 R: a7 [5 z9 z% s" t
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:
+ C. C% N, A0 I+ w哪位厨师最早带来高水准浮夸的美食
; _3 \; P* v( i7 h+ ZAAntonin Carême 人名 安东尼·卡罗美! d* L7 v1 X* M5 }) z6 z- e
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 q) Q1 \. z4 n% d8 |* U' }4 l0 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 。9 ?0 N* G% ?0 [/ G
A:Cast-iron stoves         壁炉
9 l9 x  T3 f  n& S4 |; bhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
5 j$ p4 R$ c1 c! B+ H, B$ ^法国术语,用来描述roundsman,或摇摆厨师是:& _- Q# I3 W) a2 c- z0 |9 k) M
A:Tournant   图尔南. S! v8 N7 L, [. t) n3 U  s) @
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29.Another term for the wine steward is:: y; k8 W$ m1 n2 @$ D% s& n
葡萄酒侍酒师的另一个术语是:& @" F& F- i$ w/ W
A: Sommelier 侍酒师
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" B3 r4 p' Y6 H30.Molds, yeasts and fungi are examples of a:
" T' w1 D* C, ~+ ?; s霉菌,酵母菌和真菌是一个神马例子% o' _7 D2 z( l8 F5 J% V  ~7 E
A:Biological hazard 生物危害  w7 n" D" p) X* C4 v0 }! s4 V

/ d4 t6 }+ F0 C: }' f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 o- |; Z5 e5 s. {  H$ C$ L1 [
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ r  u) U9 x3 f3 |* m5 AA:40° and 140°F (4–60°C)     4-60度1 ]9 y( P9 o& {% t
% k8 h9 x5 c$ K/ \+ \+ G3 A
32.All bacteria need the following for survival:& Q/ R5 I& v$ \- ~
所有细菌生存需要以下哪些内容:7 V( [  \# g( G" n1 C  J; M0 ?. r
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, U! \. P# l/ z1 V
2 [( G; ?8 y, F0 {
33.Which of the following correctly represent critical control points in a HACCP system?+ G; L! e' Z; z& U
以下哪项正确表示了HACCP体系的关键控制点?
( b* j# b6 E, GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; ]$ G9 ~2 |5 I0 x3 l9 I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 F: Q+ B1 r. K7 f
) P& T8 M! e! Z4 ?34.Which of the following is not an example of a carbohydrate?! i8 ?" F$ d$ ^
下列哪一个不是碳水化合物的例子?
, C. J5 `6 [% P( g' XA:Essential nutrients 必需的营养物质  c" Q. m( }- w: _2 C- l$ W4 z

% L1 w& M' }) t$ E35.The process by which a liquid fat is made solid is called:
6 r- |% S3 d+ X4 m) c液体脂肪做成固体这个过程叫什么
. e) E# [1 k9 Z3 u: eA:Hydrogenation  氢化
+ D# m/ i; }$ W/ R& V
, e- Y( A6 Y! t36.Which of the following is not an example of a fat substitute?
4 K7 ~0 T& G( o下列哪项不是脂肪替代品的一个例子8 k. Z% ]# H8 |+ w8 f2 {
A:Acesulfame K  安赛蜜K表+ E9 y9 V( V8 c! |. U
; u# }. L, R6 W4 `
37.Health Canada requires that a product labelled "fat free" contain:
* ~! K9 F" A  `2 u9 o2 d加拿大卫生部要求的产品标有“不含脂肪“包括:
( b: w5 Q/ D* DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* Q5 R! d& b- r

9 V, p- A9 [8 l38.Which of the following is not a problem associated with converting recipes?
' B+ }1 ]: I3 z, m下列哪项是不相关联的转换配方问题?
; n, B+ \3 L2 _+ k; M, wA:Unit cost 单位成本2 y2 ~/ m! U% @1 g& S
3 ?+ y, U, [/ J. Z3 }) U
39.The condition or cost of an item as it is purchased from the supplier is called:
" W  A! W1 D# x# g2 h从供应商采购的物品的品质或成本叫什么4 l1 J! p* g9 l0 }
A:As-purchased cost 购买的费用
" O6 m5 n4 K2 B+ ?8 }  b8 l( W. w5 K- l( z
40.The amount of stock necessary to cover operating needs between deliveries is known as:& N1 b% s# Y8 m/ I  n
在新货到来之前用于日常所求的必要库存量叫什么% m* U8 \3 V; L" x; P6 m: o
A:Parstock 基本日常最低库存7 k% }, ~6 V" {
$ L7 W( A( Y1 l5 K8 t
41.Which of the following abbreviations is used to describe the proper rotation of stock?) v6 ~1 j+ K* p/ f& ^( ?
下面那个缩写是用来表明正常库存流程?# l: ~) b" q7 Q" p
A:FIFO=FIRST IN FIRST OUT 先进先出
: d% x/ ]0 G* _( S7 f# }; o8 D& Q  I$ F
42.Which of the following knives is used to turn vegetables?1 u. g' {/ l9 F
下面的那把刀是用来打开蔬菜吗?
7 _! \& s3 S; t1 A: \% \5 Z) lA:Bird's beak knife   鸟嘴刀9 H& Z" M8 ~. u+ W& p- |* s' b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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0 I/ X# S5 f) Q! c43.What is an instant-read thermometer best used for?% Q+ ~+ w' Z# M% v" Z- v! u# p
即时读温度计最好用于那方面?
; D$ S& T1 I1 S6 B  D1 r8 ^2 k& gA:Checking the internal temperature of a roast 检查被考物品的内部温度
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0 a- y9 `( h) h, V& h$ L  e/ P% i  {2 H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ J2 ~, M8 g( C1 \3 ~/ \
下列哪些金属材料受热均匀,通常用在铁板而且非常重% ?9 T% M1 G! b
A:Cast iron 铸铁- e4 \: @2 Q' I

! ]; J* ^1 Z- M6 `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 b/ p: X8 Y* q0 w! D1 w
哪件装备下面有一个可移动的碗和一个S形叶片?6 C0 v, e9 T3 e* Z1 i
A:Food processor 食品加工机
0 A( F/ l6 _7 A% B% A; L: Ahttp://www.google.com.hk/search? ... iw=1263&bih=572+ Y- a; G; \. l  @' d) j# O1 f

* w) ^$ Z5 H: C' |46.Which of the following is not a rule for knife safety?, P# Q  Y; H5 ?$ E! j! z
下列哪项不是用刀的安全规则?) p: J$ l& c) L. G" F6 [8 O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' Q9 U; t/ Y( T# n- N- c  G/ w" E9 S

0 b: T/ G( e- B9 m7 U, `% k3 H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 }% `9 G# B. a8 V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! U+ x8 L* w7 ~6 a; g; R5 l  Z/ w
A:RondellES 9 L. E: _3 |1 Q' k2 K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! ?9 m- P# z* Q  Q0 k: h  e, G& i
' T* A- H6 D) H48.Which of the following is a diced cut used to garnish soups?
7 M6 D" A# G9 x% Y- a4 B下列哪项是切成小方块用于汤的装饰?
2 G! u1 V3 I& A# Z/ d4 k! AA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' O& P9 J5 l6 @. G' J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 l2 M4 Q& o$ y4 @9 N) b
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!!——9 K8 z# k1 J+ }
A:Gaufrette
5 A# p: J* s1 h6 q  W5 h% o! V6 Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 v8 A3 S6 d) o9 s% k5 j5 z/ X- D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; b  E3 J! W9 G# m' g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: J3 O" i3 r' ~& x) O6 n3 h* b5 s
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)+ H! M. `" B; v2 c2 }/ H+ F  Z
A:Cilantro 胡荽叶 香菜
6 \# [0 o1 L3 z2 n- Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 x, }7 t& i2 [- t, R8 [* `  N

9 G2 S2 Q; f! ?60.Allspice is made from:' p5 ~' C6 w, ~- A
多香果,  多香果香料是什么4 H3 k% L: k& w/ E- e& \9 |% L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, k3 k2 j& f% n5 `" eA:A dried berry 干浆果. t/ W& C1 v: M' f
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61.Which of the following are used to make a sachet d'épices?
. j& F/ z. I5 A7 _8 E7 o8 W下列哪些是用来做香包德épices?* B" ?: t: N& U1 B3 P" N
http://www.sachetcatering.com/
; h  }  R+ t5 c# `1 V: DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( q& f4 ?: M1 R; [  F

3 k" }9 x( ~" ?  z62.Which of the following condiments are not soy based?
" I2 }# D: l  H0 Q) L/ K下列哪项不是酱油调味品的?
8 B( U9 p9 s  G. B- bA:Wasabi 日本辣根
5 Q' C, C. f+ }3 k$ H& G4 W( ]( @; ]; `+ y/ N$ u: M
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 d, q& m3 e& I* u  T9 A( 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:
, I3 u3 |4 R( B$ E1 ^A:Pasteurization  巴氏杀菌
( N5 A+ j7 e/ x- R- Y
' W- T8 E5 w6 N* M- w4 x64.Which of the following steps is not the correct procedure for whipping egg whites?
1 e8 |# C8 O- N& k下列哪个步骤是不是正确的蛋清搅打程序?
$ }# `0 Y: H5 s% L4 Q' f. tA:Allow to rest before use. 允许休息后方可使用。
  M2 Y. l7 X3 N7 u* c. b- p' |  b8 l& }7 d3 ^+ s
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# C( t* S$ r( I: Q5 A# ]: kA:56g and 63g 56克和63克
4 ]" y1 m6 s3 m# u/ S5 I9 F( a$ @, C) o7 l1 P; s8 x7 |
66.Evaporated milk is a concentrated milk that is produced by removing; b( u+ Y7 t$ T  ]! H
炼乳是一种浓缩牛奶 是去除什么做的( d3 ^3 O! K* \
A:60% of the water 60%的水
! g6 S  h2 q( C, h0 k. S
4 ?; E5 i( ^& k67.A method of cooking that transfers heat through a liquid or gas is:
: m1 |$ q+ a8 r0 ^, N4 g一种烹饪方法,通过转移液体或气体是:7 |& z9 C; |6 S2 q
A:Convection 对流# R2 M$ K- W1 P5 z3 `

) r% Q4 K7 W/ v1 c! w: g/ r! }& l68.The cooking of starches is known as  烹调的淀粉被称为4 N" i  l8 C' w* A) v7 q, b4 G
A:Gelatinization 糊化
( j/ [6 y9 R: ~% M) V8 s6 R& Q  w. K- G/ }: O( ^% }7 G
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ t  Q( i! B9 H# lA:Braising 烤
3 n* E  H; t$ O& Q2 d7 ~* z9 C$ E
, C) Y1 Z" e0 c- }: B, _' _! C& J; V70.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:
) R  A  L9 X  Z0 c' x" y) O( zA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& U2 k6 |; W$ N8 \9 c/ H- V' |0 ^+ e" [" e  j- S5 V4 D
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
& Y6 w( o+ D# X+ Y7 }& S- VA:Fumet 原汁( Q4 a3 E# v3 ?( ]2 d0 M7 t% G

9 Q+ N- \  h) H3 {1 a' j/ O72.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
+ z+ M0 k2 d. X/ JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
% q) t: |- ^3 C2 c$ Z9 _7 |+ m4 O! E& z( r# a
73.Which of the following is a principle not used in stock making?  M: ?0 E& n+ o+ L4 O
下列哪一项不是用于制造高汤(低汤)的原则?
" l+ U7 `& ]5 {% i0 QA:Start the stock in hot water.开始在热水中操作: P/ `2 p2 L2 m: }7 ~0 [' ^

) U- v6 X* e1 @; F( }$ \* v1 n74.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) Y7 J" R0 ?8 }* i4 i" O. U
A:Remouillage 法语熬汤# v6 y& U3 }1 L! q4 P
http://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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