埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9946|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。. b/ E/ v# r& J, P" b2 Z4 X% o
3 d# d1 B. V( w) L  x- p: V9 O
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。1 _+ [% b6 V* t1 m0 ?* c
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9 G9 }. v; V5 P& v- `; B8 [- |
1.Which of the following methods should be used to determine doneness in a New York steak?
7 t0 k3 Z& {  d" X! f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)% W; ]. D8 v# a- Q
A: pressure touch. 压力触摸( Z6 T- Y% ^* z  L2 U: a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 s: c3 ~* A; w4 t( L) t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
: y* T3 H4 i! A1 f4 e, I& fA: acid  食用酸
! n2 d. y" J) O1 a3 r3.Vegetables are major sources of which of the following nutrients?
& s$ ~6 f/ X1 X. w% p3 m: ]蔬菜中包含的主要营养有哪些
) o7 Y( {# F' T: NA:vitamins and minerals. 维生素和矿物质。
6 ]! j( n" E4 W2 k5 [4 w+ U3 U4.Cauliflower is commonly served with
6 k) e8 w1 R# T' V8 I7 p$ b4 M  d花椰菜(菜花)最常见和那种酱汁搭配
( ]2 L/ f; ~  j# R* n+ NA:Mornay sauce. 奶油蛋黄沙司
- V& m+ G: B! J: e8 B4 u! T! J6 B! F5.Which combinations of products are found in pie dough?
- H9 E3 f0 K" k! t下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! p5 |7 S  P. H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( f& I8 V0 w, y! s$ B) w! u
6The French term for mussels is 法国语青口(海红)叫什么
1 L0 P% v' {6 T: K# YA:moules.法语青口,海红; F5 @" u* z$ e* O  j+ B7 u$ }
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% x& L4 c- w" E" R5 q: u# uA:faintly fishy. 稍微有点似鱼味1 h, |" A: z8 W: c
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 D& q; {$ V$ L& z
A:2 days. 2天
/ d, }$ \6 h. b  c; q9 A; S9.What are the principle ingredients in ratatouille?
8 w8 R2 ?+ f& E# M7 X: J( e炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). ]7 d2 X, d6 z  }$ J0 X% T
A:Zucchini, eggplant, green peppers, onions and tomatoes
/ N3 x2 c  G* W" B$ k& l: _/ N; w西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) E* w$ ?+ U2 @2 ~+ K
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& c3 m  Q0 d0 @1 w0 }A:cook food in quantities that will be used up within 20 to 30 minutes.4 s5 J) i  F- s+ d, K0 c
大批量烹煮食物要在20到30分钟内
% `! B8 D9 p4 F+ g) @8 |11.What person has the authority to issue a Health Permit?8 _& D8 p$ b& Y. J3 e
谁有资格颁发健康证(卫生证)。6 y6 d( E" o. ~. f- {, \
A:Medical Health Officer.
3 A+ @! ?0 d' R  P& B' x* }. A医疗卫生官员。
0 F7 p" s* o, i* {12.For what period of time is the health permit valid?5 q' I* p' ?" U5 k  F) I: W9 ~
健康证的有效时间是多久?
" E7 g  m5 C* ^6 g. V6 D1 AA:12 months.12个月) f4 U" K5 k/ W7 T' y5 j( s
13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 Y7 d0 S/ T$ S3 I: j' A
在食物和饮料准备区,通风系统换气的标准时什么- X( k- v' p3 L  D8 @) {2 q
A:08 times each hour. 每小时8次
: b$ R5 B  \* [6 r8 ~( v' W! ?# y14。The minimum temperature for manual dishwashing in the wash sink is: Q- o: l3 ]5 z% B# {2 s3 Y+ v2 K
手工洗碗,洗碗池的水温最低多少度?* X: U5 l  T' Z2 \% Q# u8 B
A:110 degrees F (43 degrees C). 43度
5 g( c3 F$ D% z! M1 t; u  ~15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ V- q  l6 S9 I: _7 A用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  z9 r: {' E' R# XA:180 degrees F (82 degrees C).  82度
4 z, k; |, F3 Q1 ~  {9 [( Y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 `9 @* x2 }+ o" `- T1 W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)+ H; Y$ m" R1 D8 W; q3 m; g+ K
A:en papillote.  法语自己理解  P3 d5 E' P7 c
17。Wing or Club is considered a6 N2 b! r" i  u2 Z* H% F! U& x1 e0 R
翼和CLUB 被看做是一种...
: f" T' y9 o7 sA:Bone- In Cut     带骨切
" ^2 G* I; A& i# q$ I18。New York is considered a   纽约牛扒被看做是一种
1 {7 x/ L" V* G& L0 QA:Boneless Cut     无骨切/ A0 M1 Z3 x" `0 e$ d, n/ h
19.In general, a court bouillon for freshwater fish will contain6 J) K8 V% s  d! Q) I
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. J+ t) D1 c5 R) [3 w/ b
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* C1 N( c* L+ C* @: r6 X9 l; `和做海水鱼同样数量的调味料和香料
' @' n$ W4 ?. V* I" V20.Anise is very similar in flavor and appearance to
- X5 m; z! g! n& F0 }八角和下面的那种原料有相同的味道
, n3 E, s, y3 O  @2 S0 JA:fennel  茴香( c9 m7 T, X2 q. E+ q( S
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ F2 B0 T$ i+ i下面那种原料更像大葱且有平面的叶子  d2 w; n8 q! \% g
A LEEKS  似蒜葱 (这边人叫京葱)4 ?' {8 j0 s' W. h7 Q3 ?7 O9 v
22.Which of the following cutting shapes refers to a small dice
7 Z" I' P. g/ q$ X8 s9 y下面那种刀切形状指的是很小的粒(末)
2 M% N, d- S# u# g! X$ w  D  kA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ r: [% `# X+ f: Z, z3 G& {
23.Oil is added to the water for boiling pasta in order to) w7 Q& ]; r. T
向煮沸的pasta (意大利空心粉 )中加油是为了
7 N7 S/ s2 _8 X! B0 UA:prevent the pasta from sticking and to minimize foaming action.
' @8 B+ {/ u( l) J, }! O# {5 Z防止面条黏合并降低发泡。+ Y4 h8 q, L5 B) O" `8 g
24.Which pasta dish features pine nuts and basil?
6 t5 x) `3 F  }) U' `下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) C# x6 w7 ?  h3 aA:Pesto.一种绿色的意大利面酱
3 Q; _0 }! }* r) Phttp://www.tianya.cn/techforum/content/96/563836.shtml
# `; `% W1 r4 M& D" Z9 m4 x( D; [) a0 e9 d  y7 [7 }! W- B" v
25.Which of the following is a spring vegetable similar to spinach?6 H3 j1 ^8 n1 H/ f2 |
下列哪项是一个春天的蔬菜类似于菠菜?
$ O' e8 c7 v& W  x, t8 FA:Sorrel. 酢浆草。8 e$ R6 K3 v0 O. D' ?, F
http://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:1 @; V, s& B/ M) e! v, p5 b8 |- J
哪位厨师最早带来高水准浮夸的美食  h7 |  ^; A' j! S
AAntonin Carême 人名 安东尼·卡罗美: n" h; g$ |3 N

; u6 F( F$ v! y' l; `% v" f27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 k9 q9 o- ?! Z& @- _: [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, w' j6 L- B! w" U
A:Cast-iron stoves         壁炉+ c3 R0 p8 _/ M* Q3 Z
http://www.usstove.com/products.php?id=6; f0 i1 X: A1 Z0 w4 |8 z
) K+ i6 D0 P) P4 t
28.The French term used to describe the roundsman, or swing cook, is:
! e2 v6 X# Q. B. z) A0 o法国术语,用来描述roundsman,或摇摆厨师是:
6 |# s( I9 Q$ q9 m5 r/ ]4 HA:Tournant   图尔南
% z* O% e8 m$ @. H6 K( s9 D0 f0 b( ?$ x3 d
29.Another term for the wine steward is:
  b" {$ N+ H. }& ?0 W5 G+ Y葡萄酒侍酒师的另一个术语是:) o3 g$ j. c0 \3 \
A: Sommelier 侍酒师
' w% h1 ^3 _4 Z& ~6 Y- i( t3 h+ k4 y" p7 o3 Y
30.Molds, yeasts and fungi are examples of a:% W  t2 C$ J1 O& I" e
霉菌,酵母菌和真菌是一个神马例子
0 h$ @7 a: J  R1 B. l* j6 c# TA:Biological hazard 生物危害8 o. A4 D0 Z. w5 A5 n; j. n

. |% ?1 b) h/ V$ ~& P. x  j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) \/ s7 ]7 N; U+ c- h7 Y% g
根据加拿大食品检验局,食品的危险温度区在多少之间:8 ~1 y  _0 w7 W" @) v, Q
A:40° and 140°F (4–60°C)     4-60度) z4 r: z" [( U: u  w5 d: t# R

& `, _3 U2 a# ^# n& d8 E& D$ y32.All bacteria need the following for survival:
8 Z; f) s. u4 j+ x% z! F' |所有细菌生存需要以下哪些内容:
3 {. [6 P% r5 V& j2 qA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; A7 }& K$ Q+ o
4 V7 A& x" V& F5 [33.Which of the following correctly represent critical control points in a HACCP system?" w" D1 `  _% J7 X& Q7 }6 C
以下哪项正确表示了HACCP体系的关键控制点?2 q" p! N3 ^% }8 h$ X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 h1 m/ t' a) U7 c9 T食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* V9 k( y9 _8 x( L# m
3 w( h+ v" M- c' l, G$ t: {4 b( a34.Which of the following is not an example of a carbohydrate?
0 m7 q8 k1 i$ A下列哪一个不是碳水化合物的例子?2 B# n, ?  P) y3 X* V
A:Essential nutrients 必需的营养物质
/ x, c" s0 U# W+ |5 @9 ~, ~6 B3 ~; x. h9 H  T: L  B  r$ [7 y
35.The process by which a liquid fat is made solid is called:
$ u' c( D! r' B. A. J- H液体脂肪做成固体这个过程叫什么
) _# v, B9 F7 u/ R1 LA:Hydrogenation  氢化
5 `8 o# Q$ }: [, R; D  X
7 H2 K% y; o9 P* v36.Which of the following is not an example of a fat substitute?0 @" K! F4 w" b. L5 Y( y
下列哪项不是脂肪替代品的一个例子
1 R* n5 @# U/ \1 M7 @A:Acesulfame K  安赛蜜K表
- H3 I( x( W( B0 J7 V
6 \6 v+ S/ r0 |7 `7 Q% l2 m7 \% L' a37.Health Canada requires that a product labelled "fat free" contain:
8 L8 s" g8 {2 z加拿大卫生部要求的产品标有“不含脂肪“包括:
4 j& _4 X  v* T+ p+ l, |: w$ DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 z: h* l0 ~- c& w" o  g
  g- {2 q; b6 @
38.Which of the following is not a problem associated with converting recipes?" D$ a, |5 H& [5 A
下列哪项是不相关联的转换配方问题?
- a$ d' d- e9 PA:Unit cost 单位成本6 S- y( |0 Y3 G6 a

0 U, ~+ C6 Q! E$ r# P: }' ?39.The condition or cost of an item as it is purchased from the supplier is called:* B8 I* B6 o1 ^( U
从供应商采购的物品的品质或成本叫什么
6 b% p, K1 \( d1 z' UA:As-purchased cost 购买的费用7 M. v/ {# m$ q+ _" P4 ?3 K

) X5 t" w7 k8 p0 V7 |1 N40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 P, ]% L8 E% F) s, {! w在新货到来之前用于日常所求的必要库存量叫什么
/ c1 t5 G% c1 O0 G+ D6 lA:Parstock 基本日常最低库存
0 V4 c* d0 |* W" M
( m; d) W0 v4 @4 t1 s41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ l9 V. M1 _1 v/ Q5 M! B& _& i下面那个缩写是用来表明正常库存流程?: q" c' t! d- Y0 N3 P* C
A:FIFO=FIRST IN FIRST OUT 先进先出
. |& J% j, C' ^7 {
* c& Z- c2 q. B' e4 L- f42.Which of the following knives is used to turn vegetables?8 l) z, m( ]7 o$ @" [( [
下面的那把刀是用来打开蔬菜吗?3 ?/ u8 A  r3 A$ K; v0 W
A:Bird's beak knife   鸟嘴刀
1 S7 C$ Y! \4 ?: c7 Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ A. A6 ?! J1 `  I
6 j$ p3 Y7 j7 S- h# V43.What is an instant-read thermometer best used for?# s+ G1 o2 a0 d3 ^& {; }  b
即时读温度计最好用于那方面?
! ^. r2 g, D# h% }  q, LA:Checking the internal temperature of a roast 检查被考物品的内部温度2 x7 l% v% g8 f  e
- X5 \3 x; i6 u& _7 ^
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" H; J: A0 Y7 D# ~% q8 q$ B0 ^5 {1 _下列哪些金属材料受热均匀,通常用在铁板而且非常重
- f: T! Z) l: Y8 G0 e4 q! t  tA:Cast iron 铸铁
( _4 ~( [4 r* X, o  R2 j6 z( R- o% W) {) w' g9 j
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( a0 R3 l0 \( O) \- ~
哪件装备下面有一个可移动的碗和一个S形叶片?
* H) d% w* Q8 }* O, X! BA:Food processor 食品加工机
/ `- x8 b5 `$ r* q2 _5 shttp://www.google.com.hk/search? ... iw=1263&bih=572) w: n. G) T* `, l3 x

( J! o9 p4 u/ w: J& F$ d+ c46.Which of the following is not a rule for knife safety?
& H3 ], v% d8 s* u6 b( G+ H( {下列哪项不是用刀的安全规则?: B8 }  A( J- ?# w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 p( R7 K4 l0 H  s- k
$ ^2 E, E, A' P  A' w$ h# Y; W2 I47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 W& x; x# k! D5 `! R# R& b3 V  }5 j
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, N8 X; e1 h" T# N% B1 C- A! a
A:RondellES / D; u6 D) ^# R$ r! `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 {6 i* t" `7 L% T  U; U( q% D% U
, `6 b2 N! w+ g8 F6 ?& Z
48.Which of the following is a diced cut used to garnish soups?4 v1 N- f6 [& r) F" x+ b2 _$ H5 l
下列哪项是切成小方块用于汤的装饰?
1 ~0 C; A7 G  W0 SA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ U# x1 y8 b( @: u2 u/ w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 _- }8 t" U2 c* C" v+ Q; I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!!——
$ F( q7 c$ a  {/ o/ V% vA:Gaufrette
' }" P" p& f% e1 ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& J4 B3 v  o' i- x5 M5 Y+ U/ c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' q9 U( r$ x! Q) j9 e+ _' l( d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 c; m  ?$ c# y" \$ D4 ~

0 q4 X, N) g' e" k5 {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# I+ b4 c$ J0 y, `# _7 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). Q7 P" @1 ]5 n) ~  M4 |
A:Cilantro 胡荽叶 香菜
1 Z- e5 E! b. @( jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 b' `: I- f# m" W$ ?

% O* u( ], c2 @; u( \5 E2 e6 ], J60.Allspice is made from:
$ X6 U& G* i. p- G* Z* d 多香果,  多香果香料是什么
5 p' M8 ]* ?' j/ e+ U9 A( {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 z/ ~2 {3 j* F- i/ X; WA:A dried berry 干浆果3 ^- X+ g' N( m* w0 K

$ o1 ]$ @8 i" o8 T61.Which of the following are used to make a sachet d'épices?4 k. U8 ^8 H, S1 i0 I
下列哪些是用来做香包德épices?; S- C' g  S1 E$ X
http://www.sachetcatering.com/
; U" Y" P* @/ a, oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! m1 C; K5 O1 c4 p; K5 R
' ]$ \! i* K. a- G8 b9 Z: W: J
62.Which of the following condiments are not soy based?4 u% e8 \! ]" c/ o( n
下列哪项不是酱油调味品的?+ B' u# }: X7 y, q
A:Wasabi 日本辣根( d' {) J9 z" Q$ H+ h5 R8 q# |

4 C' p' V" a2 `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, Q# j5 ^1 _; 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:: j; e- @. n. A- l. I  s, A9 w
A:Pasteurization  巴氏杀菌
( F; H: c* w: Y5 g* w& s& a4 r) M' m6 z/ o
64.Which of the following steps is not the correct procedure for whipping egg whites?4 g4 G8 j" `( I5 Z3 @
下列哪个步骤是不是正确的蛋清搅打程序?" G  N* ~* w" `8 N
A:Allow to rest before use. 允许休息后方可使用。' C  `: R7 U' O. ?* n
4 E, ]- a2 u# H6 J- Q8 `- T
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. l4 m; S  K2 a1 w7 s3 b( @3 ~A:56g and 63g 56克和63克
6 }  c1 T: B4 J1 E, C
9 a2 }7 K! t; I5 E; E66.Evaporated milk is a concentrated milk that is produced by removing
7 d5 |% |% e+ @" ]炼乳是一种浓缩牛奶 是去除什么做的
9 w# P$ u+ `5 o% U6 C8 a# hA:60% of the water 60%的水0 f% t8 J- k3 e- ]

$ s" r& F0 w% e  l  W8 u6 [67.A method of cooking that transfers heat through a liquid or gas is:5 Q& K! e2 j) [3 i( M
一种烹饪方法,通过转移液体或气体是:
; M; J+ q5 `8 aA:Convection 对流
- `6 u# x! ]5 E/ W" [+ F( O0 N" L1 o0 ^8 Y3 r& f8 \/ u) p9 [; Z6 s
68.The cooking of starches is known as  烹调的淀粉被称为
5 W$ ]! w6 x3 J7 ?; J: T2 N( [$ hA:Gelatinization 糊化
- [& |: q) a  `+ A7 `* z* r: t4 r7 f" w* ~$ ^
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ E; Z4 z6 V. T! Q# s, f& a5 _; VA:Braising 烤5 e$ P3 b& @( P

& J0 G+ |1 s! Y  I3 u70.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:6 ^6 X7 h8 G! X% S, S. T, b
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 i! V4 p+ v' P6 Z5 {

" ]) j4 E( V; i. v6 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; L# I# T( l% F
A:Fumet 原汁
- {- h& \" D! U# W$ ]" A- ~. E; Z) R' ^; d8 a
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+ [$ i3 |: {- c! g5 u$ M
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) h) O& F8 s" q4 N
  t& H1 p. p: r! N- h) d4 S5 l, F73.Which of the following is a principle not used in stock making?4 L, b' _# N( i
下列哪一项不是用于制造高汤(低汤)的原则?
# u! L& Q8 P1 tA:Start the stock in hot water.开始在热水中操作6 R& l/ l" D& c; a$ x1 i3 u

' `7 S) {; o4 W. ~! C" a4 {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
) Q7 p+ E7 a$ Y; tA:Remouillage 法语熬汤% k  @5 O7 j: k
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
理袁律师事务所
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, 2026-6-8 18:43 , Processed in 0.148810 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