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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。4 `  b+ J6 W) M$ F

% Y2 t, d3 I& \3 N* s2 N  D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。
. Q4 }. L6 V2 O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
$ ^0 s! F8 ^4 L" r  l9 e( y8 |1.Which of the following methods should be used to determine doneness in a New York steak?" l6 }9 r* ]/ q' g8 S
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)
3 P8 q# g; F- V  U$ c0 JA: pressure touch. 压力触摸
8 b: M/ A8 ], |' L7 Z, ~9 D# `, V2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! z! m1 ]! s+ U+ v" M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" x( i& R4 yA: acid  食用酸$ N2 v& l) W" A" T
3.Vegetables are major sources of which of the following nutrients?
& C; ~) }2 w% }0 {# a& P1 ?蔬菜中包含的主要营养有哪些5 Y& c- s0 a/ {8 r
A:vitamins and minerals. 维生素和矿物质。( M' G$ G7 a6 X! n: q" b
4.Cauliflower is commonly served with
! y% o" E, a* ~7 s& v  Y1 n- M花椰菜(菜花)最常见和那种酱汁搭配
8 C, A  q. V7 r% l8 J" O" U: _' SA:Mornay sauce. 奶油蛋黄沙司
, R6 A# [$ m, o4 a- c) ^0 y- E5.Which combinations of products are found in pie dough?7 ^+ m% x  Z  B+ g# X
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# q0 c" _/ E9 `- d$ ~A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- }4 G9 J8 r# Y$ e
6The French term for mussels is 法国语青口(海红)叫什么! y2 {! h. K7 |, a
A:moules.法语青口,海红
! G! I8 b/ b) f$ \7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  ?# f" _8 c6 g% Y# _
A:faintly fishy. 稍微有点似鱼味
+ i3 |5 Z* y4 }0 U; b- A' P) K+ u6 I8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 O1 T' }/ O$ H: A. F2 {A:2 days. 2天7 u' D4 x9 q* R( B- `
9.What are the principle ingredients in ratatouille?
# ~( Q  Z/ a' I: c" q( ], S* L5 E炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), Z1 M% Y( V0 @: E; y% @
A:Zucchini, eggplant, green peppers, onions and tomatoes9 H  \! q6 ^9 i. T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 a' [5 b0 G2 f3 P9 Q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; e4 j3 i! `6 Z
A:cook food in quantities that will be used up within 20 to 30 minutes.7 Q/ r; E" x! _6 A& t# S; s
大批量烹煮食物要在20到30分钟内
7 L/ O$ H: Q" |  L: {5 [11.What person has the authority to issue a Health Permit?
( l  h$ ?8 b2 W. K0 ]谁有资格颁发健康证(卫生证)。5 r8 |: U, x0 v
A:Medical Health Officer.
4 w& ]2 @" z4 U  i0 b' |医疗卫生官员。& i$ a8 g1 l( z0 n6 j
12.For what period of time is the health permit valid?" u: Z) h4 D& I: G
健康证的有效时间是多久?* L6 Q$ Y2 V1 ?2 |. v
A:12 months.12个月
' q$ d$ W+ O6 R6 @7 E13.In the area where food and drink is prepared, the ventilation system must be able to change the air. u  r6 P7 A# Q# ], U
在食物和饮料准备区,通风系统换气的标准时什么/ f5 h7 a8 ]3 S1 H0 _5 Z
A:08 times each hour. 每小时8次& i1 }% M" Y8 T  `2 W6 S' W  h
14。The minimum temperature for manual dishwashing in the wash sink is6 T0 ~( ~  [% V5 R4 K7 F6 i3 q
手工洗碗,洗碗池的水温最低多少度?1 W7 v/ d& ?) B. F) i/ k7 B
A:110 degrees F (43 degrees C). 43度7 S9 c$ @, O$ u& y) h3 o. U. m7 Z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 N, y6 O. Y) d$ n3 I  D
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 B8 E5 j$ g+ @9 q! HA:180 degrees F (82 degrees C).  82度9 }. J/ r5 I* h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 L. k7 n, \! i7 r# o3 D
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* f( }# @9 f: F9 R" o
A:en papillote.  法语自己理解
. n6 g5 [5 \; S* ?17。Wing or Club is considered a; j$ P  k& o, K
翼和CLUB 被看做是一种...) Q9 h, F1 n8 V2 Q" K2 T9 h8 z
A:Bone- In Cut     带骨切
, h  W5 C) w. ~18。New York is considered a   纽约牛扒被看做是一种
& ?" u7 x3 F+ k* TA:Boneless Cut     无骨切3 M& L1 O) T% X4 q' m5 ?% K
19.In general, a court bouillon for freshwater fish will contain- d; K# b  p4 H0 @
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
0 M+ c. |. I5 T. _; fA:the same amount of seasonings and herbs as a bouillon for saltwater fish.( V; G8 z1 X: g* \4 |5 ?
和做海水鱼同样数量的调味料和香料+ \, |" ~% p+ C/ K, p' u1 Q3 i: S. [
20.Anise is very similar in flavor and appearance to9 x/ m, p" ]# _  A& T9 W9 {6 @: E
八角和下面的那种原料有相同的味道- f3 U2 U( L1 c8 L1 {
A:fennel  茴香. y+ @8 x: b0 ]0 q* h
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 f  E) u6 `: U2 ^0 c
下面那种原料更像大葱且有平面的叶子% j! ?; s8 p! N- z2 a6 b2 g6 b$ N6 O
A LEEKS  似蒜葱 (这边人叫京葱)6 K# b  z4 X9 c' p
22.Which of the following cutting shapes refers to a small dice
0 V( M# g  H! m. a5 G下面那种刀切形状指的是很小的粒(末). S& h  v7 u7 z8 Z: T
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。; r1 j+ U$ t$ X+ B7 o7 M  T2 S3 [
23.Oil is added to the water for boiling pasta in order to
' Q- A: T) d  `* d向煮沸的pasta (意大利空心粉 )中加油是为了- v* E( u9 c3 h3 ~/ K$ f* a  L
A:prevent the pasta from sticking and to minimize foaming action.2 Z! _1 E: L0 K2 d: H1 [1 C1 Z, J& u- [4 Z
防止面条黏合并降低发泡。
( Y% ]6 Y/ ?9 t( H: R$ ^0 F24.Which pasta dish features pine nuts and basil?
# Z+ s. h& a8 x8 ^+ @下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ z: A: k" o) L3 l+ B; F; {0 P2 kA:Pesto.一种绿色的意大利面酱 8 D9 L/ u* ^2 o' W- e: P
http://www.tianya.cn/techforum/content/96/563836.shtml- {/ _5 i4 G" |+ n/ ?
5 S3 C  {, G3 }+ a7 A' s3 V
25.Which of the following is a spring vegetable similar to spinach?
1 Z. ~8 ]7 ~' A! F. F5 I4 V下列哪项是一个春天的蔬菜类似于菠菜?8 }/ _/ E9 v( \5 m/ }
A:Sorrel. 酢浆草。6 `6 _* ~( {, I
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?
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:, s) n1 t* z* p2 r$ g8 ^: o
哪位厨师最早带来高水准浮夸的美食  F& ]0 t( [- j' L- |
AAntonin Carême 人名 安东尼·卡罗美
$ K, ]; e, S) w- ?; Z% Q$ r# W; T1 y$ l
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: Y, Q! R6 Q9 G9 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 。! C9 [; E* c. u- p
A:Cast-iron stoves         壁炉
! Q( O  m5 m% K: l! xhttp://www.usstove.com/products.php?id=69 N# r/ F9 f7 f3 r; t" G8 G
. X6 J/ l: Z( l. j9 @
28.The French term used to describe the roundsman, or swing cook, is:
. W1 D4 D4 v3 C) I4 @9 m( u法国术语,用来描述roundsman,或摇摆厨师是:
& ]: S6 @# m9 d4 P0 c$ ^: N# QA:Tournant   图尔南- y! ?+ l! b# C9 }
5 Q; z5 m( h$ t6 U, i
29.Another term for the wine steward is:
' [; z; t1 \" x4 l5 v8 E% z葡萄酒侍酒师的另一个术语是:6 ]& j6 M! b2 y6 r; `
A: Sommelier 侍酒师
, A, n: N" L# _  G! R% x. O" n
1 Q  ^+ l' Y: [8 Y0 k30.Molds, yeasts and fungi are examples of a:2 R/ o2 z2 d* O- W5 E- p
霉菌,酵母菌和真菌是一个神马例子
! j2 M7 l1 u  m" t' F8 qA:Biological hazard 生物危害/ D- |- V5 c1 ?) S8 P

5 g6 L; g& l, r6 E/ c% j2 b! _& G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 d. n; L  C# c6 j6 w& p
根据加拿大食品检验局,食品的危险温度区在多少之间:  D  ?& _" e( X7 M( Q3 @+ D( c
A:40° and 140°F (4–60°C)     4-60度
- i3 q/ k) _* C
: d: a: `0 K6 t1 V* r32.All bacteria need the following for survival:( B0 t/ W' t1 e+ j. F2 g* ]
所有细菌生存需要以下哪些内容:0 n. _3 G0 ]) B7 ^$ d
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% U" J/ S  H. v3 i% Y8 h' t& r

' Y" Z( Q: g  K8 D, }; {; ?33.Which of the following correctly represent critical control points in a HACCP system?
4 m, ~- ^) g$ X8 v2 m, Q以下哪项正确表示了HACCP体系的关键控制点?3 s. |6 \1 Z8 Q$ w8 D/ y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( H8 O) V3 |6 H3 w- h2 ?: S7 n- X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' Q& _: @3 H& W- v; Y+ \! P1 D! a+ v6 ?
34.Which of the following is not an example of a carbohydrate?; s9 T! M4 y' m3 H
下列哪一个不是碳水化合物的例子?
, x0 m1 U% L) j3 _1 V, V8 J* mA:Essential nutrients 必需的营养物质
+ w7 E, G3 [  ~) n2 W+ a1 ]; v1 g2 q# {9 ~
35.The process by which a liquid fat is made solid is called:1 V2 a4 p0 F/ ^. w: _
液体脂肪做成固体这个过程叫什么
+ J$ `# _. Q& c; cA:Hydrogenation  氢化" t" W& T  H& x+ Y2 ?3 N

) ^" ]2 V5 ?3 @, r% n36.Which of the following is not an example of a fat substitute?
& @! A# c8 H0 F2 J7 X4 F9 O- }下列哪项不是脂肪替代品的一个例子2 R* L& C, T* Z% I! {, }+ u
A:Acesulfame K  安赛蜜K表. R- \/ x5 o( H

- l. S& C  i( s37.Health Canada requires that a product labelled "fat free" contain:; a* P+ [& y0 B  W5 v5 K, j. d) [) T
加拿大卫生部要求的产品标有“不含脂肪“包括:* h% x1 U; z+ [! \' W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 b7 R* N6 t! G8 H

6 O% r; Z* k- o6 G* O) H38.Which of the following is not a problem associated with converting recipes?
8 H" M# X1 a& z: Z4 O( o/ J& n" P9 H+ L$ n下列哪项是不相关联的转换配方问题?
! q, Y, A* u; M& i8 aA:Unit cost 单位成本
9 h4 `0 H3 O) D7 m! f# Z
( Z) i, Y8 M4 \/ G9 ~. J2 e39.The condition or cost of an item as it is purchased from the supplier is called:& Z* E1 V( h0 @4 y- z  ]9 k
从供应商采购的物品的品质或成本叫什么
% H2 {- d! S5 y& iA:As-purchased cost 购买的费用
0 f0 g& s' m+ }8 n1 {
  V: s1 t/ }. V3 a* j! \  |1 H3 D40.The amount of stock necessary to cover operating needs between deliveries is known as:* }8 ]& c2 g7 }6 U/ X3 ~
在新货到来之前用于日常所求的必要库存量叫什么7 e, }7 @6 r$ [4 J9 q
A:Parstock 基本日常最低库存8 t% h+ Q/ J3 H1 q" C; a; a
. a* Z9 d# \* z% z' c' _
41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 ~  A' z0 R1 g! |! O7 C下面那个缩写是用来表明正常库存流程?. a& @( n1 `5 ]8 j, F* G
A:FIFO=FIRST IN FIRST OUT 先进先出
7 F3 J+ B( w) m3 G/ I$ ?6 F7 N
7 q3 m* J( k" P2 @42.Which of the following knives is used to turn vegetables?$ e  V2 a" {, ^# q
下面的那把刀是用来打开蔬菜吗?
9 K0 _# L, h1 D$ e$ iA:Bird's beak knife   鸟嘴刀( Q) y# b) `( X, x
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- Q. W; M! i, X
+ Q3 m, I7 Y& u/ B( a
43.What is an instant-read thermometer best used for?
' _% Q0 t; Q, h* K5 ~即时读温度计最好用于那方面?; c3 H; Q: p7 o
A:Checking the internal temperature of a roast 检查被考物品的内部温度( F. U3 h- z: v- U8 J
6 g8 S# N& h$ ?8 Q3 R/ I# z. z3 n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% O$ b9 v, P- E! a7 G* _8 {, R下列哪些金属材料受热均匀,通常用在铁板而且非常重3 p: C2 u$ o9 {5 t2 k" M* h
A:Cast iron 铸铁
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5 F& m# c8 Y" J. L/ M" q- q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% T8 w; V+ q: ^' ]2 m+ K- B哪件装备下面有一个可移动的碗和一个S形叶片?
+ q* {2 Q0 O, f0 ]# c$ WA:Food processor 食品加工机5 X- ~4 C: e% z1 I; A
http://www.google.com.hk/search? ... iw=1263&bih=5720 f# o& J* e7 k$ Y

1 Y4 W: K! U9 S7 y46.Which of the following is not a rule for knife safety?5 N* X2 |8 y3 A* b( y3 Q
下列哪项不是用刀的安全规则?
- u% \& \* a& J4 `& C6 oA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; w3 ^  J( ~2 D# i$ K
9 x7 B6 v! t1 S2 E* e6 y+ v
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 k8 f; Y* y9 |' E# `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( x, e, w" k2 k: V# S
A:RondellES % Y5 f( x0 L* |( }1 |' ?  b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 z5 Q8 {3 H2 i( T8 a9 Z

, z; V8 w0 c4 ]; Y48.Which of the following is a diced cut used to garnish soups?
( H7 X- {3 z" G, n0 l4 v: s* ]7 Y下列哪项是切成小方块用于汤的装饰?
# f1 s- z& t9 G( W( HA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 U2 S+ q7 w9 x3 \! y3 y( f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" v& V0 z1 @, ]" g; \3 d1 U- F  h) 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!!——9 S  m) ]; K! S9 V% @
A:Gaufrette
+ I: r/ N1 ?! jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# y1 F1 r8 i3 ?1 v: O' N: Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, D0 @- g1 p- @+ j$ BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 |% o0 m7 _. B. ^5 i. P
9 Y, @7 _7 |% J; G2 c; k2 w50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. H  \3 H& j2 p! O( e
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)
' @2 o: g2 Q7 n6 xA:Cilantro 胡荽叶 香菜
# l# Q, f5 z8 [( ]) G5 p" Y# Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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. @! @# t; c' B8 ~  g60.Allspice is made from:7 M: W& B; r7 X' L
多香果,  多香果香料是什么2 X) J. |$ B, d( L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. T6 \8 A: {! _8 F9 I$ SA:A dried berry 干浆果* d! A9 e& u' @1 N! \$ |2 a0 W( {
+ c4 s* [  i3 s
61.Which of the following are used to make a sachet d'épices?6 O- F$ R/ j8 f2 z5 }, p( Y% C
下列哪些是用来做香包德épices?
$ t* J6 L1 T" T+ n; thttp://www.sachetcatering.com/
5 ~5 D! c. I9 F4 e' D+ dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?3 G% e+ q5 }/ K, ?: c' V
下列哪项不是酱油调味品的?
% U5 R4 L2 e7 d  DA:Wasabi 日本辣根; ^# _' g" R$ b! m

/ J: b4 l8 C! D  g% V% R1 |$ ~' l+ s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 n% H0 ^6 ]6 W1 [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:
) w& j- \* N9 [( j: nA:Pasteurization  巴氏杀菌
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+ n0 D. o% x  L2 K4 ]* G64.Which of the following steps is not the correct procedure for whipping egg whites?
8 {! J& c& V, ~) \) C* b9 l下列哪个步骤是不是正确的蛋清搅打程序?7 b2 f. s7 t  `9 s9 U9 {* W
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 f9 q2 F- P, B1 v4 W$ m: [A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing' `  t) L: B& @' s. t1 o
炼乳是一种浓缩牛奶 是去除什么做的3 r, @" ]2 D! J- U
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:) O0 F) o/ Y4 v4 D5 X
一种烹饪方法,通过转移液体或气体是:: L; g4 A( G% V
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
0 l  L2 B7 h; ^A:Gelatinization 糊化
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2 e& v! I% ?" ]; |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ V/ }0 I- [: o9 }$ E( B
A:Braising 烤. ^9 w4 r* ?  V6 k1 @, A) F( h( B

% M6 [! c. Z" S. q: a6 W( M, Q70.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:
+ M" S7 [: q0 t$ fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
" L% N! [1 U3 Y* k. iA: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' f: {$ j" w# {
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) q1 O( D; [' |  u- B9 a6 I73.Which of the following is a principle not used in stock making?
- D2 ~" o7 s6 t% ^. `& P: J下列哪一项不是用于制造高汤(低汤)的原则?
/ d' R( k8 I2 v+ U) D/ ]A:Start the stock in hot water.开始在热水中操作
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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' B' {" [) |: T
A:Remouillage 法语熬汤
/ F& g* \% H6 x. `, `http://www.haibao.cn/blog/post/176242.htm
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