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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 o4 L0 ]- f! Q' b4 R& ?, K
, c( D- B; E, I
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。
& Y1 ^' N: z/ i5 ^8 p# J3 k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1 j6 _; E9 r2 y
1.Which of the following methods should be used to determine doneness in a New York steak?
- [3 _3 |- P* u  f7 @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)0 U& _& B- J7 z  z
A: pressure touch. 压力触摸9 y/ `  M- i5 R3 G( O. x& E4 `# i
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid0 F$ x4 ]- x5 U! n1 g9 E4 W& d
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: O3 v1 _# r  m% z; S! ~6 s
A: acid  食用酸
3 l4 d( e) w6 z$ S9 i# }3.Vegetables are major sources of which of the following nutrients?2 l( m6 H* ^8 r" d# S* @/ h7 K
蔬菜中包含的主要营养有哪些
6 n! J( o5 a* _8 zA:vitamins and minerals. 维生素和矿物质。
9 E% T0 j  n# M! I4.Cauliflower is commonly served with  ]: W" b: |2 w5 E0 z
花椰菜(菜花)最常见和那种酱汁搭配
# d9 K1 ^' Q5 G- ]- v5 m3 rA:Mornay sauce. 奶油蛋黄沙司
' m4 Y" v+ u- ^& w* Z2 x8 \  U, p5.Which combinations of products are found in pie dough?3 V- }& a2 F. d0 R. H# U
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 \0 e* T' w" XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- A5 C6 j2 V6 q' L( R- p; M$ D0 K
6The French term for mussels is 法国语青口(海红)叫什么& o5 g: m7 ~4 k* `2 g( U3 t
A:moules.法语青口,海红
% _$ f1 d" B% t% f7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 s6 t% J+ ?6 O* y  VA:faintly fishy. 稍微有点似鱼味
2 U- o/ A% o$ A8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 `$ i$ o" B* m% L
A:2 days. 2天
# X! X4 }) t% X8 m. U2 p& Q  w" R6 l9.What are the principle ingredients in ratatouille?
% }' p. Y8 I$ n2 Y; Z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& J& U  ~5 d) g2 ~2 bA:Zucchini, eggplant, green peppers, onions and tomatoes
+ i- K# z! x& e' l$ j0 i4 Z9 ?9 k西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" r+ o+ z$ f  P" C. E9 C1 _10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 t/ K! L* I, \+ u/ n. R6 uA:cook food in quantities that will be used up within 20 to 30 minutes.
1 k+ z+ J; g2 j8 W大批量烹煮食物要在20到30分钟内
/ R$ ?0 `* ]6 X4 Q, ~$ N11.What person has the authority to issue a Health Permit?
1 K0 c& N" ~  t! ?) M4 h8 ?# x8 q谁有资格颁发健康证(卫生证)。
1 v# J( s$ ^2 S  X( lA:Medical Health Officer.. n# F( M" k4 S% G9 x/ Y; |) }
医疗卫生官员。( B5 V# U7 a! j4 e. [
12.For what period of time is the health permit valid?" {! ]5 l! _+ t" o1 w: e1 u
健康证的有效时间是多久?2 R; I# u! l3 [: X
A:12 months.12个月: H2 i, B+ T* a2 b$ K
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& V& O$ p& p% {( ^4 S: t. s; K在食物和饮料准备区,通风系统换气的标准时什么5 A) Y: h+ N# F+ ?
A:08 times each hour. 每小时8次
9 z0 |8 W6 g0 q# ^9 L% z5 ^% S14。The minimum temperature for manual dishwashing in the wash sink is
3 g1 ~5 A& ]1 H) r/ T- y1 ?2 t手工洗碗,洗碗池的水温最低多少度?
7 w; ]5 E5 e# rA:110 degrees F (43 degrees C). 43度  R! k# N: Z" W" x$ l/ G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( u: ^; |" ?# y3 d+ V用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: r" U" b( N( K- W) nA:180 degrees F (82 degrees C).  82度
* C, }% T) e2 C! v3 W6 g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 O2 [" n. L+ a1 y, x) x7 _+ E: i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). S! _% T' O- _
A:en papillote.  法语自己理解9 l$ ?& Y/ @" |* U
17。Wing or Club is considered a
. L. n+ [* S5 \" e; G翼和CLUB 被看做是一种...3 o# e: a9 a. x; n$ e: Y
A:Bone- In Cut     带骨切
- W( o% W5 }  f8 Z; o% G18。New York is considered a   纽约牛扒被看做是一种
* q+ Y! O( q9 {A:Boneless Cut     无骨切
) p% }5 S! I6 y6 g8 r$ H& O! s19.In general, a court bouillon for freshwater fish will contain
1 W) D. P8 u5 {, a. L% b$ 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
7 M' i/ z, A; m4 N" [A:the same amount of seasonings and herbs as a bouillon for saltwater fish./ h' d  v: C! Q5 `6 s
和做海水鱼同样数量的调味料和香料
" p* J7 G; H1 E. u- Z20.Anise is very similar in flavor and appearance to
( r4 [8 p$ F8 e( {- R+ L' k八角和下面的那种原料有相同的味道% V7 }) N. P0 |6 z; A$ D0 J
A:fennel  茴香
- S: e; p5 t8 L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; }- T' V! @  I& A$ z$ |- G  t* O6 b下面那种原料更像大葱且有平面的叶子
$ k6 w+ _8 V. P! PA LEEKS  似蒜葱 (这边人叫京葱)
2 u# S! H% q" Q7 P( T* t% Q, T- T22.Which of the following cutting shapes refers to a small dice
8 ~- o" }' J8 {- x: y" Y' d* \下面那种刀切形状指的是很小的粒(末)
: [8 v) e$ T1 m9 nA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& y  X4 s0 y, I23.Oil is added to the water for boiling pasta in order to! B! W! C% D, ]4 F
向煮沸的pasta (意大利空心粉 )中加油是为了
. U; w+ D) P/ ]: Z, ], EA:prevent the pasta from sticking and to minimize foaming action.+ x3 q) w5 L. \! Z  q
防止面条黏合并降低发泡。, i2 B/ @1 q' W5 n
24.Which pasta dish features pine nuts and basil?
7 l# H/ d9 Z  y7 ^3 R下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 r# Z5 K+ `* Y( u$ P  ZA:Pesto.一种绿色的意大利面酱 5 W3 J3 F. K2 D. v% r8 N$ W
http://www.tianya.cn/techforum/content/96/563836.shtml: Z9 h! {- V5 g6 y! d& v' f4 r% Z9 |
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25.Which of the following is a spring vegetable similar to spinach?
4 N$ D" [( h/ _! e" t0 f下列哪项是一个春天的蔬菜类似于菠菜?! x( g2 C) g' J3 Q1 y
A:Sorrel. 酢浆草。9 b1 n9 t7 q% a4 K4 v) h
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:
, D+ j/ i5 D. O: h& X2 F5 A哪位厨师最早带来高水准浮夸的美食. n4 t* z! [0 d. y; H+ O
AAntonin Carême 人名 安东尼·卡罗美
0 q# v/ L9 ]8 t" j+ B9 u1 b+ x+ j1 X# C. ~7 }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ K% b0 V: g6 ?. T* g( G3 ~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 C0 U9 \$ q! ?  v. `6 |8 xA:Cast-iron stoves         壁炉8 Q; ~# i7 U6 _" v8 z% l, D# S* _
http://www.usstove.com/products.php?id=6
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$ Z. |  `* `6 o/ K$ K: a" L28.The French term used to describe the roundsman, or swing cook, is:+ [) n  @, O2 H0 r7 |; l% ]
法国术语,用来描述roundsman,或摇摆厨师是:
% c/ S8 p. `+ _" C) n* A1 pA:Tournant   图尔南
6 p# O1 U1 |4 W7 U6 L+ s* H- i  F4 i4 Z4 @8 C" U& S  F7 ~2 g& G
29.Another term for the wine steward is:
( j/ \5 O" M: K8 o: z* V葡萄酒侍酒师的另一个术语是:7 F: k9 G& V# ^
A: Sommelier 侍酒师( h7 s1 N8 ^( a! I% P* k" a

4 R# }: q( s7 }8 v1 Z% Z" @30.Molds, yeasts and fungi are examples of a:
( d0 `; ^# O- J$ d: g$ O4 \( z' Z霉菌,酵母菌和真菌是一个神马例子2 Q1 [2 Y! q+ S9 Q
A:Biological hazard 生物危害' J3 h4 W) S5 |- i( g% {

$ h7 I# H7 I1 H3 v* D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 m9 @- r7 C% u根据加拿大食品检验局,食品的危险温度区在多少之间:( l* [& Q) W( j+ E9 Q
A:40° and 140°F (4–60°C)     4-60度1 o: y% O3 a4 X( b8 r( S3 a

' J: F+ C' S: I) A) a32.All bacteria need the following for survival:  c8 z2 K; A* f# g- y
所有细菌生存需要以下哪些内容:
' |9 G2 o+ N. Q& jA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 |( ?5 S/ }! h, F
  X9 C" F9 m" V3 r& ?9 Q2 |33.Which of the following correctly represent critical control points in a HACCP system?! c% R* B3 K; H: O5 l
以下哪项正确表示了HACCP体系的关键控制点?; O8 E$ v& R; O" C/ z- s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : k. G$ B. e0 `3 X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
9 q& E9 ?1 D2 i下列哪一个不是碳水化合物的例子?
) H  V$ Q; \0 W% R) p' ~A:Essential nutrients 必需的营养物质; w7 _( p' `4 f- p6 g. }! O- ]+ J3 g
6 ]' W- K( w$ J$ _
35.The process by which a liquid fat is made solid is called:6 V* Q  Z# S1 i9 ^/ f6 R
液体脂肪做成固体这个过程叫什么
4 L) M2 m$ g* x  `, `* c% X) dA:Hydrogenation  氢化
( y$ e% K5 D6 m9 {6 d  H
: {- t+ g* N  O7 _36.Which of the following is not an example of a fat substitute?7 A2 }2 n( L; j
下列哪项不是脂肪替代品的一个例子
2 c- r6 M3 z. H, q2 c+ X* V  @A:Acesulfame K  安赛蜜K表( g  l/ l9 u3 s

0 }2 G! r4 ]: ?# P  v, T+ c" E37.Health Canada requires that a product labelled "fat free" contain:
" y$ e& x  h2 _# n加拿大卫生部要求的产品标有“不含脂肪“包括:* }2 ~2 a! @7 ~  U" T& p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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3 W& m4 y. c2 _  g, G38.Which of the following is not a problem associated with converting recipes?# j0 u# I5 Y7 p- U1 g, [+ `
下列哪项是不相关联的转换配方问题?2 Y; n8 k5 S$ ^
A:Unit cost 单位成本
# M, A" X/ K8 i/ R# R
( }; j0 T, A  R7 V8 o: f39.The condition or cost of an item as it is purchased from the supplier is called:/ y/ E! `6 X& t% m2 B: c
从供应商采购的物品的品质或成本叫什么
3 U1 y7 K: }6 o5 c% N) v/ w# MA:As-purchased cost 购买的费用( T" ?7 S$ y5 f$ y6 H# J+ B

# D! c5 r$ N7 q$ Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
) z# _0 P/ v5 a1 x& o6 {) N# z在新货到来之前用于日常所求的必要库存量叫什么
; ^1 k; l% G' [; K( Z- _0 {A:Parstock 基本日常最低库存
) z2 b1 ]! U& L6 v5 N! J* m
; l* W0 o+ `* w5 R  E4 V# q- d2 U. S* |41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 _# h  F# @/ S5 ?# [/ H下面那个缩写是用来表明正常库存流程?% |' D, c* O1 u: o' v
A:FIFO=FIRST IN FIRST OUT 先进先出
- \- m0 V8 ^" C; B+ o+ S. C- \0 p! v" B& ~
42.Which of the following knives is used to turn vegetables?
" _; D  C$ Y, E6 B; f下面的那把刀是用来打开蔬菜吗?( T" }; C; l! z4 X
A:Bird's beak knife   鸟嘴刀; D$ I/ P1 u) O" w' P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 e+ x4 v4 n) |( \* j43.What is an instant-read thermometer best used for?
- M! _6 q7 }. Q& l即时读温度计最好用于那方面?* R- u. E* l1 ?  @; }& A$ h
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 U; C$ x7 g) T. r' P+ o
& n$ a* ], Z: c) b. ]- y0 c) a0 C
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 O+ U$ w- s- j  y. @0 @/ W
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( F2 g+ \7 W6 FA:Cast iron 铸铁
5 V3 o- o9 _* t1 @5 W3 P4 R
5 ^; m& Z3 n6 C  Y8 O; Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 n" k! S* A" B5 S& L# F9 S* x
哪件装备下面有一个可移动的碗和一个S形叶片?
$ B+ j: \5 G9 h6 {! NA:Food processor 食品加工机
4 `) x' }0 h/ V3 ^http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?" _: g# e  s- y: O* C; L1 o1 ~
下列哪项不是用刀的安全规则?$ B- S  J6 o  Z/ e* A4 R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# x; H( e8 A4 T" A
; _4 L4 b5 k- p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: _" d4 f* \2 c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 b3 v+ @0 |+ e* A7 ZA:RondellES
' u# _: J* M" d' T6 S3 vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( Q" m: F3 L4 m9 i0 {) k

  S% F9 t- u* U0 y% z) N: S48.Which of the following is a diced cut used to garnish soups?- m2 {/ q. }, @- `" ~: q. g
下列哪项是切成小方块用于汤的装饰?
2 R* y4 h; K7 _) @A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# k  u6 u+ o) a  I3 R& K& h49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 I' `8 A6 z- M; D7 D5 N# ~, p
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!!——
3 ]$ M7 [* f9 u; J" qA:Gaufrette
8 M& [) \$ G2 T/ V* ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 k$ d6 G: i# i  E9 M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& y8 r. v; T  x. E0 rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 H+ E+ v/ T; S/ H
3 |- ~5 K. `6 R& V) k
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 G& b, u" X# f, [' p; _4 B, @
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)
! M1 y) q1 V4 D, t$ O5 K, I2 ~+ FA:Cilantro 胡荽叶 香菜: N: ?: R  F( t0 Z6 q, c/ x$ c, w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  h( y$ A/ f* Q- h6 K+ j0 [
  G! }5 l3 y/ q  \
60.Allspice is made from:% q) m4 y# S' b9 B( Z: S. c0 h
多香果,  多香果香料是什么; Y% _/ _1 X4 a, d8 R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 Y1 n0 V- N" z& C2 D$ M9 p3 y: B, R4 A
A:A dried berry 干浆果% n# G1 d. G" w# M

) b( \+ i+ k3 l, ]" J61.Which of the following are used to make a sachet d'épices?" p( r0 e2 |) P( N* U' ]
下列哪些是用来做香包德épices?2 ]( m  z' c2 q- A: K+ C/ j) a
http://www.sachetcatering.com/6 _8 k+ h) [$ P, I: {2 ~! k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  T9 m6 \4 E& m. ]% N! x$ P
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62.Which of the following condiments are not soy based?
5 @# n. _8 q5 X8 ?: `' T下列哪项不是酱油调味品的?% i, Q: U) X; C6 Y# z0 r* h  [
A:Wasabi 日本辣根
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2 n" _$ P) ]1 D8 s* p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; r$ P2 v# i7 i. O" Z9 F# v0 k: ~
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:
0 e- W7 c  d( |0 N( n  kA:Pasteurization  巴氏杀菌- A9 Q( b* H* r! z" P4 X* G

  G1 x3 W; H" N& p% p  L64.Which of the following steps is not the correct procedure for whipping egg whites?6 x) u, G2 x7 ~: L& Y4 Q; b2 l
下列哪个步骤是不是正确的蛋清搅打程序?7 V( x  ~0 ~0 [) E7 Z3 I1 I
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:
1 e# T. G8 F" A8 N5 aA: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' f5 y3 ~) t: y4 e0 q+ _' D2 p
炼乳是一种浓缩牛奶 是去除什么做的) A9 H/ P* }' m5 D' \+ n# O
A:60% of the water 60%的水) L$ B# J$ {( t( L
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67.A method of cooking that transfers heat through a liquid or gas is:
% ^6 j# s7 G' t$ [7 l9 n( b$ B: e一种烹饪方法,通过转移液体或气体是:" s" m0 Q2 N8 q2 t
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
; M3 s" S# G; R0 k3 H9 X! @: ]A:Gelatinization 糊化. f; e, @2 h5 R1 a1 {/ g& Q
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 W; K' p; K; M" A" F& j; B
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:
, b1 F) w+ y/ l  c1 U6 cA: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$ s. w+ v% ^0 q
A: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& g2 e3 T  ?9 d/ q  Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* l1 p: O5 v, N. c7 k

$ T$ E& j" K/ g9 \73.Which of the following is a principle not used in stock making?
4 Z0 c. h  m( A5 [下列哪一项不是用于制造高汤(低汤)的原则?
0 h( C) ?9 |- r4 Y, l: G. Y* X  Q; ^8 z: {A:Start the stock in hot water.开始在热水中操作, K9 J% ^4 h* F; a* z

2 F- g3 W7 p# Y' U! K74.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" J% i) Z) s0 s5 l
A:Remouillage 法语熬汤
) f7 z$ y& G$ A; c: F( W# Khttp://www.haibao.cn/blog/post/176242.htm
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