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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。
5 j, K$ ]- N/ r; C! E1 u* `# u6 m" c9 g3 h7 s+ X5 i( _( ?8 \
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。
# q* [3 u/ T% L% ]1 y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( t9 M- i$ A+ |+ w5 P7 r3 W" s1.Which of the following methods should be used to determine doneness in a New York steak?$ J4 f: B$ n: @7 o5 P3 U
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)
" r) K% n( B' c- i8 EA: pressure touch. 压力触摸
' }& U! l, F) s' A0 Q4 {* }2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. Y6 n/ t2 A- K% _  x0 `; y3 e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
) ~: F- r2 `. x8 C! bA: acid  食用酸
+ j( \5 \4 X9 V# D+ q( O0 Z3.Vegetables are major sources of which of the following nutrients?
; \1 V3 Y! K' s- G& z3 U蔬菜中包含的主要营养有哪些
5 f* V6 O0 v8 UA:vitamins and minerals. 维生素和矿物质。
: A4 {3 X8 C4 O5 f; o3 \+ T4.Cauliflower is commonly served with. m/ v- V' r7 F3 D
花椰菜(菜花)最常见和那种酱汁搭配1 z+ l" |5 A# @  z! @# i( @- R
A:Mornay sauce. 奶油蛋黄沙司
+ q/ n' ]6 L+ n9 ]$ W8 ~5.Which combinations of products are found in pie dough?. I. l0 I! u. A4 h; @
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 t( T+ k0 W! f7 q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& L& p, S" K& t# v1 q% A9 Y, C
6The French term for mussels is 法国语青口(海红)叫什么6 @6 a, ^* m, b$ u5 o, Y9 S
A:moules.法语青口,海红
+ \5 i$ }; |  {3 n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
2 R# B2 |: h- XA:faintly fishy. 稍微有点似鱼味
# Q! D( |+ S8 h8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 \7 h5 G' o. h- H2 |3 N3 B! T
A:2 days. 2天6 l3 U5 b& r" ?6 D0 j  F# o  b
9.What are the principle ingredients in ratatouille? 0 W- ]7 Z+ x8 `1 R' ~# ^
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ _0 p" Y; a) v( p
A:Zucchini, eggplant, green peppers, onions and tomatoes: A$ x0 \$ K% q, V2 @. c
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; v0 t' \! j* y( y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, Y5 U+ S& l6 K+ gA:cook food in quantities that will be used up within 20 to 30 minutes.; c, @% E* ~& h- U- G) D
大批量烹煮食物要在20到30分钟内9 r8 k$ P$ j) Y
11.What person has the authority to issue a Health Permit?: {; r# T6 b; F6 r
谁有资格颁发健康证(卫生证)。
; {5 G" w/ [2 Y9 Z8 M; D) rA:Medical Health Officer.
; t9 ?$ m; p* X% H9 _' }医疗卫生官员。! W* F( ^5 P2 s0 }: N! d
12.For what period of time is the health permit valid?8 k" C( {) S& {! ?4 ]  B' L
健康证的有效时间是多久?
6 i& {" n; A7 N# R# W/ F1 IA:12 months.12个月. U5 m" v0 n/ A6 q% M9 K3 f
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! P! t6 ^0 i# g6 X( c9 k+ I: n
在食物和饮料准备区,通风系统换气的标准时什么
2 S) j( g' Y! P* }. `: bA:08 times each hour. 每小时8次
' g7 U, O0 X+ N& F, w7 t14。The minimum temperature for manual dishwashing in the wash sink is6 R+ j" U7 M" W
手工洗碗,洗碗池的水温最低多少度?
2 [3 X! @4 Y# i( Q* B% m/ c" KA:110 degrees F (43 degrees C). 43度
6 @- u' ?5 c# b7 B- {+ c15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 |* r' o1 T  Z9 b* T! l
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 t. P) i  s% D; Z( D5 D5 R4 W; w
A:180 degrees F (82 degrees C).  82度
' y+ P% U5 O" U/ o7 x* d, q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 _0 @- Q: N" z3 q3 G8 D. p/ `' b5 f" `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# @# _) r- F; h) ^
A:en papillote.  法语自己理解
+ D. w$ o5 g' T+ X# B3 K17。Wing or Club is considered a* ?1 k( Q4 U. [9 u! j  |
翼和CLUB 被看做是一种...
' [) E& a4 I$ jA:Bone- In Cut     带骨切
/ U- w3 _9 i! B. N8 ^$ j18。New York is considered a   纽约牛扒被看做是一种- h/ U" m- v) t3 l# Z
A:Boneless Cut     无骨切
) |* c9 K4 [' Y/ B4 @. ]8 M19.In general, a court bouillon for freshwater fish will contain, X8 B6 f# k  Q) r8 k' g  M
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9 d( j: E* {4 S  p3 S
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ M/ ~; `( Z& G+ ], x. r/ {. D* Y
和做海水鱼同样数量的调味料和香料
. b# z0 o8 ]) h) J+ f! C/ W20.Anise is very similar in flavor and appearance to
+ e* f* I7 z" ?  P; l" m八角和下面的那种原料有相同的味道( ?0 O0 B4 v1 d5 Q( d. Z- _- m
A:fennel  茴香# C; ~& _4 L% _+ `7 I% S! }1 p
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 u! Y  t! p- E$ K. n下面那种原料更像大葱且有平面的叶子5 F) G3 t% M3 L' j9 X7 S# a
A LEEKS  似蒜葱 (这边人叫京葱)
: b" z) f6 ]  X& q) q: g$ T7 @+ f22.Which of the following cutting shapes refers to a small dice, G. }* S* N& U! h" a/ f
下面那种刀切形状指的是很小的粒(末)
; A7 `0 v* o# t% _! _6 |+ ^A:Brunoise. 法语: 粒或者末,先切丝在切成粒。' f/ u; N: y# z% l0 V* T6 ]
23.Oil is added to the water for boiling pasta in order to" T3 |1 l# X& O8 W( w9 M( `
向煮沸的pasta (意大利空心粉 )中加油是为了& z) k8 L4 R! G- }0 g: i) _( S
A:prevent the pasta from sticking and to minimize foaming action.
3 p* B. i- l' T% w8 h/ O, D9 f# U防止面条黏合并降低发泡。% w5 ]: C# V. Z, i1 [5 h% V
24.Which pasta dish features pine nuts and basil?
4 J; j' T, i$ Q; w' D5 t1 E7 ~下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% y# y, R: z# k& |3 a( ^
A:Pesto.一种绿色的意大利面酱
# n7 A- Z2 a5 H# p' C0 ~http://www.tianya.cn/techforum/content/96/563836.shtml, B" _, D6 j& p. b, g% }

8 W' P1 }7 g* l25.Which of the following is a spring vegetable similar to spinach?( s1 s, r- t7 [* F9 D
下列哪项是一个春天的蔬菜类似于菠菜?
+ n* f7 T* V# ~: c% u  T% d- E& uA:Sorrel. 酢浆草。
! f; B1 x* A; ^' bhttp://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?
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:
6 [/ h8 m/ w) g5 u+ Q; L哪位厨师最早带来高水准浮夸的美食; ]$ B# i  }4 `
AAntonin Carême 人名 安东尼·卡罗美
2 V8 P9 B. O, I7 q. `# N
# h. j4 j8 Q9 }0 c- m6 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ S% b* o# R% T3 ^5 d+ `$ @9 ^
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 G3 \) t: `& f  W  zA:Cast-iron stoves         壁炉) y: h, V3 m4 \( J
http://www.usstove.com/products.php?id=6
7 @" k/ ]& M! C$ d& p( B9 v9 G; m8 |
* K, J; j0 c  G/ z' g$ `28.The French term used to describe the roundsman, or swing cook, is:6 X8 k# R- B* G8 P
法国术语,用来描述roundsman,或摇摆厨师是:% y6 s) _5 q) R* c8 x
A:Tournant   图尔南3 ?" S" o9 a4 w3 t# h' {& O+ s
4 K3 v& k# f+ I& d' A0 e
29.Another term for the wine steward is:' u+ D8 `9 n' e- f
葡萄酒侍酒师的另一个术语是:
! y1 w4 Z* }$ @, ?# IA: Sommelier 侍酒师
/ H. y6 ^6 ?2 _, P+ b- n1 K% {5 [+ ?, v. g* d% R
30.Molds, yeasts and fungi are examples of a:( E. j+ |3 T8 D6 ]% }5 u
霉菌,酵母菌和真菌是一个神马例子
. A4 d  F/ y3 O5 C% H: oA:Biological hazard 生物危害
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1 V7 Q5 A4 n* ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) H9 p4 L- |1 |根据加拿大食品检验局,食品的危险温度区在多少之间:
4 ^* _2 A6 S- \A:40° and 140°F (4–60°C)     4-60度
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3 g. e9 \7 ^( E. `) J# |  M! G9 C; M32.All bacteria need the following for survival:- R8 t  o- q# `3 C# ]7 U; t6 e
所有细菌生存需要以下哪些内容:" P& j( R( c& u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! G7 I) j) [- w; w$ N  M) z5 \/ j( h2 E1 |( |
33.Which of the following correctly represent critical control points in a HACCP system?. C0 r& o$ y0 z7 F0 C
以下哪项正确表示了HACCP体系的关键控制点?
2 n1 X+ Q" O  J- p. ^, yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" X4 j7 _" y, [) m% D& P; {. H食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ G+ _" c1 R# [# A
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34.Which of the following is not an example of a carbohydrate?
' ]4 n- @/ y+ C# ^1 p) E下列哪一个不是碳水化合物的例子?% \& _. p4 H' a  q: i  ~* v, Z8 G* M
A:Essential nutrients 必需的营养物质& e1 Q6 l1 i- x5 G- z

. h/ o1 j8 Z0 @/ @8 Y$ Q) f: v8 y35.The process by which a liquid fat is made solid is called:
$ \6 I$ J( }; v6 q: P' ^9 `& D8 e液体脂肪做成固体这个过程叫什么( }) G% Y7 n( ]- }. N$ N7 y: o
A:Hydrogenation  氢化$ R$ T5 |, j0 H0 d0 |
. h9 w1 J; f  W0 I
36.Which of the following is not an example of a fat substitute?
8 Q8 {+ a% W: P, n/ K下列哪项不是脂肪替代品的一个例子* }* z& A) I! `' s
A:Acesulfame K  安赛蜜K表8 T& w3 I7 [0 o, B5 P& s5 a
5 X" j) g" O5 Q, A, C) k
37.Health Canada requires that a product labelled "fat free" contain:
$ z4 G8 g# E  n加拿大卫生部要求的产品标有“不含脂肪“包括:
: ]7 D/ ?5 M% MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  V6 l) o2 |7 G  ^1 M

2 Z- U" |; h# g38.Which of the following is not a problem associated with converting recipes?
. D6 ]( M% |: w3 e6 I( S下列哪项是不相关联的转换配方问题?+ z/ |2 w. d( W3 q6 I7 m- ]" \
A:Unit cost 单位成本
: m  h) y/ u+ K, T2 h( q' [
# S: I% D- w$ c( q1 y( i" m39.The condition or cost of an item as it is purchased from the supplier is called:
% x( d7 d7 f) w9 ^* q, B从供应商采购的物品的品质或成本叫什么
+ Q- {. M. g7 S1 P( d' U, [A:As-purchased cost 购买的费用
1 {7 c& o0 x8 q! }  u- K- m3 v" g/ T4 ~4 K4 P! J( m% p
40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 b" R; q% a" l0 Q在新货到来之前用于日常所求的必要库存量叫什么
1 R- w0 C8 F1 ?  s9 ZA:Parstock 基本日常最低库存
. Z2 L* |( Q! T, j( Y6 q; ~# B
( |% p. |; P6 p, I& K* U& o41.Which of the following abbreviations is used to describe the proper rotation of stock?/ y4 {" b8 o) v( T  a
下面那个缩写是用来表明正常库存流程?" H5 N2 r' F; s( _
A:FIFO=FIRST IN FIRST OUT 先进先出
8 z( u8 N, s; L; n! `( H# L7 K: y2 E7 u8 u' M
42.Which of the following knives is used to turn vegetables?. M# U7 Y8 x" P* x: C
下面的那把刀是用来打开蔬菜吗?3 }  w' p: z7 D, ?0 S1 h
A:Bird's beak knife   鸟嘴刀% ~2 n6 Q. o& ]. c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 F& i% Z3 c5 ^, X3 |

; B* F$ q8 R/ r43.What is an instant-read thermometer best used for?
5 d5 V, x) m$ y( w即时读温度计最好用于那方面?; {* Q( [: ]4 m' N% e6 f% ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
1 K$ h. t  @. n1 ^& P
) @5 V9 R* \4 m( B: P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 M) Y7 [0 b* k! P6 I下列哪些金属材料受热均匀,通常用在铁板而且非常重; W  ?+ k" _" Y/ h' N& a' S
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" S' g0 g5 b3 }
哪件装备下面有一个可移动的碗和一个S形叶片?7 u6 K% R5 Q- l/ k' J3 s- j# U
A:Food processor 食品加工机
3 y. V- T# x) ^: Y  s; u9 r/ Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
4 h, u  i) b. e! k
6 |1 I9 L+ H2 c& s) P6 ]) I46.Which of the following is not a rule for knife safety?* Z1 `# T0 T) T/ @$ D' v7 k
下列哪项不是用刀的安全规则?7 J' _, ^2 a- j+ H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( Z: C. l% F& z. r  z8 M" C; v# F2 A5 H6 ~; o+ R5 w/ q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: D' A: x% @. A3 y! F. N  M6 F, L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' U  m  g' j$ MA:RondellES
" P2 e( B5 m; q( t) l7 N' U8 f8 whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 j0 B) w0 S2 l8 l4 h
8 _# e. Y1 \6 ^$ a( S8 ^2 |48.Which of the following is a diced cut used to garnish soups?9 L6 |% a5 q  J
下列哪项是切成小方块用于汤的装饰?
0 H( \9 Y/ m  e) f) i+ NA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ C: W1 x* ?7 ?' y) ^* I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  a/ b6 }0 M* a( q% ~% r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!!——- j4 Q& O8 X5 X0 a
A:Gaufrette 6 K* G, E. |: g: d2 L4 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 {' C- T0 {$ |3 _, s/ O* _8 W4 p- u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' C- U0 ?& I9 T+ V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! l5 ]2 p& h3 c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. O+ W7 W6 P8 f0 Z% r( p1 O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). d5 f5 V: {' D6 ^, O
A:Cilantro 胡荽叶 香菜
7 r% K# U, E. g6 p2 F5 L2 Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' T1 j  |- r8 g0 l

3 P3 `4 r  y$ Z) H( [9 n60.Allspice is made from:
) ^8 Y* Z0 {: s6 o# T2 k/ \# q 多香果,  多香果香料是什么
% V' }5 W2 G6 b; n( c% f, t5 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# H& T$ }& \6 @' }6 wA:A dried berry 干浆果# a  s9 h' t; G+ p% S5 p! [
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61.Which of the following are used to make a sachet d'épices?
" ?1 B' `/ v+ x' z下列哪些是用来做香包德épices?
  V; e. I5 x) X, C2 ~http://www.sachetcatering.com// B0 c- j# ?; E$ M( [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' n2 Q. j  v% m  ]
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62.Which of the following condiments are not soy based?
* ?* |1 u1 G/ P5 P3 [下列哪项不是酱油调味品的?& Y9 L) G+ Y# X. s0 w# S. v
A:Wasabi 日本辣根  N3 B3 ]  b1 _( t( O9 p
2 H6 F9 d) _4 Z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 P8 q0 c& `. I3 s0 U9 \  G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:! o" A8 P, M. b( \/ z  \
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 H# d+ M7 d- _" u8 i" t6 w( M' `
下列哪个步骤是不是正确的蛋清搅打程序?$ K$ R' Z; s& ?0 ?8 X5 x. a
A:Allow to rest before use. 允许休息后方可使用。" B5 h* J8 u) e) ]
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 Z% o9 [+ ]- UA:56g and 63g 56克和63克2 Z3 o+ N8 c6 G& B9 @) C6 b
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66.Evaporated milk is a concentrated milk that is produced by removing# A6 x5 T8 I- O: |" ?9 ~
炼乳是一种浓缩牛奶 是去除什么做的/ J3 z0 h  g, Y0 v
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:
/ q( F9 ]& l- ^8 R/ n1 a: E一种烹饪方法,通过转移液体或气体是:
! D. [( [1 b% t$ q0 I7 ^A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为; t8 l8 q: }6 G9 b, O$ x! w' N
A:Gelatinization 糊化
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1 h5 F) i$ \4 R6 L; A  ]- z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ _$ l. f' p* s% ], G" h6 S3 pA:Braising 烤( L4 o$ L6 q, H1 g; n& O
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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:5 \2 S. y, O" I; s) v' i( h) A+ `% w
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; n8 i' a# n. ]' E5 A) s- a. ~
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
: H; ^0 F9 ^4 K% t) TA:Fumet 原汁
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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, Z+ K% Q; O  T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ i% \* Y0 X" B  P$ Q8 q

' U5 R/ i) _9 @+ [" ~+ P+ Y73.Which of the following is a principle not used in stock making?% b7 ]+ X; Y' {
下列哪一项不是用于制造高汤(低汤)的原则?8 Y  w' Z& M; c& u* T$ x: p
A:Start the stock in hot water.开始在热水中操作5 i. i# B. j- l# _* q# V0 Z
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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& J$ m# Y$ Z8 w% f8 L$ |
A:Remouillage 法语熬汤% W9 A" U5 a! w( f: ~  e" O
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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