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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。
7 n. ~3 w+ l0 C! g% N2 }8 W+ n/ [* Z: P
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。
& O  N2 ^3 i8 m* ~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9 q$ i$ @. H4 ?
1.Which of the following methods should be used to determine doneness in a New York steak?* X8 G. E; z6 A3 D" U6 z: r
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)
7 Q1 l( I8 o, @  \" [. CA: pressure touch. 压力触摸
' i/ R+ S5 r, V0 Z$ k! ~2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- w* K( G3 s9 V
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
' A8 Z1 L8 _% B3 JA: acid  食用酸$ ?9 X/ h. t" `7 Z. H
3.Vegetables are major sources of which of the following nutrients?
+ P1 s, @; V4 Q$ |蔬菜中包含的主要营养有哪些
7 a' L  U# d  S) ~- D9 x, V$ X& nA:vitamins and minerals. 维生素和矿物质。# p+ F0 N4 `7 i/ ^( z
4.Cauliflower is commonly served with
" [1 }9 S" @2 b花椰菜(菜花)最常见和那种酱汁搭配
; A% ^+ F& h4 hA:Mornay sauce. 奶油蛋黄沙司/ K4 F/ l3 H8 x- ^* }4 H, J) c
5.Which combinations of products are found in pie dough?
2 O! x+ `/ W" [  O- n# n下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ O4 }% x6 D& k' T1 h6 C  j" z6 I4 QA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 w  e  M- l* e  l# K: T6The French term for mussels is 法国语青口(海红)叫什么
" \' K6 O3 h5 h6 lA:moules.法语青口,海红
+ z0 S7 _. U2 t) b" s1 J$ t% k7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 @  f) L7 F6 f) E" f
A:faintly fishy. 稍微有点似鱼味1 R  Q% P% c6 ~4 V- T
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 a) g) W2 }2 e
A:2 days. 2天
) ~/ `3 a, C7 s+ W: z; @9.What are the principle ingredients in ratatouille?
; Y; |6 ^; _; e# S炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, s5 `- f* ~! B% ~A:Zucchini, eggplant, green peppers, onions and tomatoes0 r/ l9 Q& _' T3 {# I; m. z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  O' S, E/ K9 |" n5 T. a
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 m  J5 t) p7 I/ IA:cook food in quantities that will be used up within 20 to 30 minutes.
' ~' g( K+ ?% e; d) V8 ]* V大批量烹煮食物要在20到30分钟内: S7 a6 C4 |  o- T' u
11.What person has the authority to issue a Health Permit?5 Q& A+ C+ V7 R( |9 ]7 H
谁有资格颁发健康证(卫生证)。9 ~. w0 n, l1 p3 V; h+ C; A
A:Medical Health Officer." g* }5 [+ T/ _, l- w' n: S
医疗卫生官员。
2 H9 Q, a* v# f% M+ U+ h* J0 {4 u12.For what period of time is the health permit valid?
# r' W* `. ^( E! c0 j! d# r5 G健康证的有效时间是多久?
8 c  i0 P, i- |A:12 months.12个月
8 N, @. X% s+ l( |% m13.In the area where food and drink is prepared, the ventilation system must be able to change the air: v1 J- `0 s5 v$ D- w9 r7 v: r& g) p
在食物和饮料准备区,通风系统换气的标准时什么
' N: s7 X! m, h, S# X" x7 s7 Y. ^A:08 times each hour. 每小时8次
* Q- }. D: w2 v/ l5 \14。The minimum temperature for manual dishwashing in the wash sink is
% x: i0 f$ F. E. G" j! z手工洗碗,洗碗池的水温最低多少度?
) i+ J2 m& I. T+ E% m, yA:110 degrees F (43 degrees C). 43度0 S+ S4 Y& k3 [$ q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 J5 ?. O3 S& k& Z  U" `$ V
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- I9 a- N0 E, c$ x* |3 hA:180 degrees F (82 degrees C).  82度6 d7 [! W5 G$ b4 @9 U
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# [: t% Q( [+ W! t3 E/ |) I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& @4 e4 e1 U) r( LA:en papillote.  法语自己理解9 Q1 G2 x# g* C
17。Wing or Club is considered a5 T) p. C! p# h& l) F6 K
翼和CLUB 被看做是一种...6 I  ]% F# [. Z$ n0 [, d+ i8 g
A:Bone- In Cut     带骨切. D. u+ m; |" e* X
18。New York is considered a   纽约牛扒被看做是一种: c" X% S1 R& ^& O* f# z
A:Boneless Cut     无骨切
: m, a. I; x" B3 ?* l4 `19.In general, a court bouillon for freshwater fish will contain  B  H# v2 N9 Z0 H! {  S* B5 y' v7 {
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
5 Z9 A/ _6 ~; LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 W. C) U7 ^3 t8 g和做海水鱼同样数量的调味料和香料
. h+ ~7 k7 I8 T+ e/ d' {$ k2 }20.Anise is very similar in flavor and appearance to& M' K( f3 n& f8 b
八角和下面的那种原料有相同的味道
0 y7 p, m( H  r& _5 f/ QA:fennel  茴香$ c& {3 K% F4 j
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 O: `& Z. K- @( z8 q9 t下面那种原料更像大葱且有平面的叶子  ~! d/ E5 K# s% e3 y$ s
A LEEKS  似蒜葱 (这边人叫京葱)7 _3 \3 D' Q/ }9 }1 V* v
22.Which of the following cutting shapes refers to a small dice) W" U) s+ k9 l5 ~9 N
下面那种刀切形状指的是很小的粒(末)2 Y( ^' U9 N" Y, Q/ x  d
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。; z% N  i# C  H: K: y% V
23.Oil is added to the water for boiling pasta in order to: h5 ~) I$ O$ w) @
向煮沸的pasta (意大利空心粉 )中加油是为了; k6 e2 w$ A" @, \* S
A:prevent the pasta from sticking and to minimize foaming action./ V& U# _0 _; b0 w
防止面条黏合并降低发泡。
, ]) j! G6 X; a6 O1 p1 T' [; P: E24.Which pasta dish features pine nuts and basil?
8 {; g5 W0 |( E- d$ @6 Z1 k下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* k3 [/ i  L3 W9 Y
A:Pesto.一种绿色的意大利面酱
4 k6 S4 D  b1 w  h. Jhttp://www.tianya.cn/techforum/content/96/563836.shtml" y9 I4 o" ]4 g9 w6 v" v
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25.Which of the following is a spring vegetable similar to spinach?
0 [5 a8 T' |, |" l8 u下列哪项是一个春天的蔬菜类似于菠菜?5 c2 @/ M  l$ Q, f$ y/ q6 v9 G
A:Sorrel. 酢浆草。
. {8 B2 ]7 `% hhttp://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?
理袁律师事务所
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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:
2 K4 L" v* P+ `3 `) l, I: s& s哪位厨师最早带来高水准浮夸的美食
! W& L7 }, b" d7 K& }+ A/ B: ^AAntonin Carême 人名 安东尼·卡罗美
; m6 \7 Z0 I" _, l" K7 O7 T1 Y: l! L6 k2 N+ B+ v! M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 n# d' e, Y. Q& ]7 I) G/ ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# f! Y& Y& _! ^3 c$ ?8 ]
A:Cast-iron stoves         壁炉% x( A3 {5 s1 F) [. J. f, i2 s' z) G/ W
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
- m' q8 g  |* C' c法国术语,用来描述roundsman,或摇摆厨师是:/ B3 z/ ^! y& x! k" r2 S
A:Tournant   图尔南
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29.Another term for the wine steward is:' }+ r' Q& H) H; V9 R) `# O0 [" d
葡萄酒侍酒师的另一个术语是:
1 l% {$ W$ L5 t+ ?$ ?& ]' aA: Sommelier 侍酒师+ f! x8 }2 T6 _: V! K; Z4 _* F4 q. c

/ m7 i" k( b$ B30.Molds, yeasts and fungi are examples of a:8 `. B& W0 H0 T/ f1 d/ B8 P. E8 e
霉菌,酵母菌和真菌是一个神马例子' F" L6 v4 z1 v# y: @
A:Biological hazard 生物危害, t( P8 b# x, p/ D% C& }9 w- d4 O! A( C
3 D2 }' h$ c1 t' v! ]6 ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" S, K" q0 ~7 [  K根据加拿大食品检验局,食品的危险温度区在多少之间:/ R7 m0 c8 S; Y
A:40° and 140°F (4–60°C)     4-60度' s" ^  d$ s1 z) z
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32.All bacteria need the following for survival:; r2 R" p' O: g# b: P& c
所有细菌生存需要以下哪些内容:. b6 ~- X4 ^- r" E7 i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' ~4 l2 C$ v  D: ]/ y
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33.Which of the following correctly represent critical control points in a HACCP system?& u0 Q& r! `3 p1 {. t7 n! |8 M$ }
以下哪项正确表示了HACCP体系的关键控制点?' p. v+ [. ?& R3 p) T/ z4 m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 z: m7 j/ ~9 D3 r食谱,接收,储存,准备,烹饪,保温,冷却,再加热" I8 y5 u& ^0 n2 s- B

) q) u' t+ o& r3 g1 e9 l34.Which of the following is not an example of a carbohydrate?+ |6 I( e( s5 o4 S! k. s
下列哪一个不是碳水化合物的例子?
3 W9 _4 s8 B& _. j. F2 vA:Essential nutrients 必需的营养物质. e' `5 e1 J- ^% j9 g, I# D
; G9 L2 @$ [- ~! K
35.The process by which a liquid fat is made solid is called:% w7 W% O& s; z5 J9 B2 n
液体脂肪做成固体这个过程叫什么
9 W5 k- l$ p8 w: j; hA:Hydrogenation  氢化
  j( E* U/ c! p. |7 ~* u$ a! ]7 J0 U0 Q. S$ ~( b
36.Which of the following is not an example of a fat substitute?; \# X' ]- T' y" M2 p
下列哪项不是脂肪替代品的一个例子# w/ |6 w3 \  Z4 {5 S. K
A:Acesulfame K  安赛蜜K表2 ?' `" L% Z- A0 j9 h
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37.Health Canada requires that a product labelled "fat free" contain:
; I' F; }& F& d+ [+ ?! B加拿大卫生部要求的产品标有“不含脂肪“包括:
1 x9 E6 O- k$ t* @4 V1 ZA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 f. }% f4 {% |& O% r- q- n( m: T

: J) {% d3 k8 Q( D5 _9 X38.Which of the following is not a problem associated with converting recipes?  J& `2 {. M* `$ J9 K
下列哪项是不相关联的转换配方问题?
: q3 ~# K5 N* H- o9 sA:Unit cost 单位成本/ y0 _$ o) Y/ R: Y$ X

. w/ I! k/ ?" h* W  L" b) N39.The condition or cost of an item as it is purchased from the supplier is called:: m$ c& e  @, K5 w
从供应商采购的物品的品质或成本叫什么! X- M+ p1 {: r6 I1 x9 E
A:As-purchased cost 购买的费用
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- u- b! A! m& w  G8 j! c& X# k: o40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 R# ~; D- V  m7 E在新货到来之前用于日常所求的必要库存量叫什么
, R+ o9 [6 I; T' R: Q/ C8 HA:Parstock 基本日常最低库存/ I/ M; m6 f4 f% _

# I% r$ A7 _, l; ?3 i6 g$ J# Y41.Which of the following abbreviations is used to describe the proper rotation of stock?
, y& M7 P: m  c( k' e" w下面那个缩写是用来表明正常库存流程?, ~) @; q* C6 D- c/ F8 B7 [
A:FIFO=FIRST IN FIRST OUT 先进先出& ]% @2 O) p3 y: P% i+ ^
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42.Which of the following knives is used to turn vegetables?% Q  H% x4 ?3 K/ A0 q- |
下面的那把刀是用来打开蔬菜吗?* f7 m5 ]  [. H5 c% v$ f, r
A:Bird's beak knife   鸟嘴刀$ T5 q( L) Q3 g3 U/ E6 L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 u0 W9 x/ ~: N: G2 l! k43.What is an instant-read thermometer best used for?
( t8 y! @8 Y/ K7 q3 @0 G4 `即时读温度计最好用于那方面?
( s  W! Q8 M# O$ {9 S1 H1 QA:Checking the internal temperature of a roast 检查被考物品的内部温度! u  Q" h) E3 C7 C- J

- g$ [0 u. X) r+ n* a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 Z. E* ~7 e4 J) N( t
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 Z, F; C/ J, S* yA:Cast iron 铸铁' E. U) N" U0 _2 Z2 v2 ^4 I' w

# t, y7 I& n: t1 ~/ h$ X/ g5 g' O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 s3 k# ?8 O, J, Z1 x哪件装备下面有一个可移动的碗和一个S形叶片?
0 ]0 u+ x! x* AA:Food processor 食品加工机
  S) s) M& E- }8 Q! \; o$ qhttp://www.google.com.hk/search? ... iw=1263&bih=572& |/ B/ C( d8 S; r
1 d# y4 Z2 ^, T2 j: z% s
46.Which of the following is not a rule for knife safety?
; v3 I6 d: L5 B3 Q下列哪项不是用刀的安全规则?+ I% H7 j' R" f, Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 r# Q3 i3 ^! K. Y: n# u; r
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% @. m' o- O5 j( d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ Q% [1 z) V, I5 b9 [A:RondellES
7 C- E7 o1 s- I3 z/ n, mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 r4 A2 f& z% B( Z# t' S

5 C" H; @: i. ~48.Which of the following is a diced cut used to garnish soups?
. h0 q; q$ K3 W3 j下列哪项是切成小方块用于汤的装饰?" r# B" s/ S( s% s) W# H  j
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ @2 G# h+ x* v( ?. ^0 t5 O6 x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; A# k* W8 @$ E7 @! s+ S
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!!——
; X) a7 ]# o$ n# Q  v' tA:Gaufrette
" q8 S8 b! x1 _) F* u  ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 X# Q& U$ ^  F( vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ ]  u  ?2 h, \, k% |4 V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 _1 o" w  N! p; A0 F
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; \2 G- D  O5 ^1 n6 V5 j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)! B  u3 T" ~3 v3 _. ~; T
A:Cilantro 胡荽叶 香菜: d3 m0 V9 }# M) c; Y2 d! `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( Q& @& ^6 v% @) V  K
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60.Allspice is made from:2 z' k6 @6 }3 J3 e1 o% @6 {' g
多香果,  多香果香料是什么& Z( D# F6 U& q1 [9 b4 ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; _1 n! Q5 ]1 R0 k8 MA:A dried berry 干浆果3 @! }6 \( O# `9 [
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61.Which of the following are used to make a sachet d'épices?* i. F7 X  W7 }6 A3 \
下列哪些是用来做香包德épices?3 A& B. k8 b/ P- z6 c
http://www.sachetcatering.com/
' U3 c8 c& F# `) P4 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?
6 k! v$ ]8 J* x6 p7 r: j# P( L下列哪项不是酱油调味品的?
9 |6 q* v3 s" n5 n$ [A:Wasabi 日本辣根
% |, O8 i$ X( n3 `- _( H# i4 f
# t0 t5 D6 Q9 `+ K7 j1 I9 O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- Q1 ]# N, {5 P, ^$ V8 v1 I
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:" ?- G/ A! i6 C" J
A:Pasteurization  巴氏杀菌" f% G4 J: u3 S, N& e
# I" K, z8 V5 ^. v# `* \1 A. Z) b2 _
64.Which of the following steps is not the correct procedure for whipping egg whites?8 [1 W; p, f5 ]* f: v+ ]
下列哪个步骤是不是正确的蛋清搅打程序?
$ p" o4 e  f! n! V3 V% UA:Allow to rest before use. 允许休息后方可使用。% g4 _+ N3 j2 _5 T0 H) j

& R& L& O5 O% G3 U1 u2 ]) V0 m65.The weight of a large egg is between:一个大鸡蛋重量介于:5 S9 U% P4 j0 w- K7 q5 P
A:56g and 63g 56克和63克) o3 g0 m" m; r0 z* L
3 t% H1 i& w' G" g1 o& S3 u
66.Evaporated milk is a concentrated milk that is produced by removing
7 ?. G) m3 ?8 }. S$ n5 G炼乳是一种浓缩牛奶 是去除什么做的7 R- Y6 y1 x3 m1 m7 a& N
A:60% of the water 60%的水
5 O- X* g& @. w+ r, l; q1 h1 Z; c8 h5 k6 |  x! l9 O* V3 G
67.A method of cooking that transfers heat through a liquid or gas is:
( w# k$ l$ p6 w* N一种烹饪方法,通过转移液体或气体是:  `6 k4 O* a* |( I3 p
A:Convection 对流/ y) S( x% a$ ^4 h) k7 g+ |
' x  t# ]* d: I
68.The cooking of starches is known as  烹调的淀粉被称为
% Z! r3 \1 y( q( H- o5 _- U, JA:Gelatinization 糊化
! f. l9 F4 ]! N+ T5 v2 I! z/ }# C( `0 _( F
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ s* {5 T; D: K  W
A:Braising 烤
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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:+ @- D" R# c" P+ w9 ^
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 t2 d1 d: Z2 I* e2 Q6 t, Q4 ]; f6 [1 R
* _" L/ r- _7 L8 @) w7 k5 @* i71.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6 O% k3 W9 O& c3 E$ B+ }
A:Fumet 原汁; Y6 o' G% ^4 N

0 {4 A4 }, ]6 ?; q* ]1 N3 F7 H! n72.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
; M" F4 S) W1 A" q/ E2 @. \, XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ E& V) }3 O% g- m# b9 p

' S+ D5 l2 X1 u- }; D, i73.Which of the following is a principle not used in stock making?: p/ f7 P1 s3 o, M
下列哪一项不是用于制造高汤(低汤)的原则?
. o* j1 T$ x5 T) }7 QA:Start the stock in hot water.开始在热水中操作% _$ g4 v8 }/ W$ a2 A3 L
8 R1 ]7 S. p+ b( _( {
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
; \" A( c5 Q! N  v8 O1 v/ l' Y, WA:Remouillage 法语熬汤$ r) e, @; m* d2 F
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