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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。% s5 v6 g8 a) [" P- Z

% G0 E* S+ T8 t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。
8 x9 d% M$ c$ D( j4 i) C& P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8 T5 K7 d) v1 M# X0 G
1.Which of the following methods should be used to determine doneness in a New York steak?+ Q3 A8 T4 L9 E9 x( D
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)1 D3 F  F# I& B5 @2 p3 b% i- _
A: pressure touch. 压力触摸
2 B8 f4 S  b, I! u* e2 B2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ ]- y5 a: R9 Z6 }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4 z8 p3 e: v6 ^3 O8 f  |) G
A: acid  食用酸
8 F1 X6 z( i9 ^$ ?3.Vegetables are major sources of which of the following nutrients?1 q- S- B% k( e9 ^
蔬菜中包含的主要营养有哪些6 g0 d" F1 R7 h/ ?2 I" H
A:vitamins and minerals. 维生素和矿物质。
. @9 j0 E5 M/ y) e7 F/ B4.Cauliflower is commonly served with
2 [$ R( K5 M  ~" a花椰菜(菜花)最常见和那种酱汁搭配& M1 |  i# `: Q" m, U3 m
A:Mornay sauce. 奶油蛋黄沙司
/ D: Q) q4 Y3 e$ p! |2 I5.Which combinations of products are found in pie dough?
2 R+ h$ k7 u4 G( Q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ m, U. S# h$ ~7 k% C4 G
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% d5 Q0 v6 i3 ~
6The French term for mussels is 法国语青口(海红)叫什么
: o5 D# D. J2 b4 @4 JA:moules.法语青口,海红
6 n4 J+ X* U$ g( E4 x- s$ ^0 G2 Y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: {! ^% X' X: q0 \
A:faintly fishy. 稍微有点似鱼味; m; q/ z9 q- v' X9 ?0 y# q
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 j/ u6 R6 A2 x) s0 h9 v8 g
A:2 days. 2天" {3 L: ?+ `4 x; q. R/ @
9.What are the principle ingredients in ratatouille?
+ }, _1 n& A3 M9 ]9 `  H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ f4 B0 X- g6 ]A:Zucchini, eggplant, green peppers, onions and tomatoes' i. y; W! U, z5 ^4 ?1 N/ o: \6 D
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- _1 A- o) Y9 I" e( F
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ r8 f+ H: m5 Q$ k: K
A:cook food in quantities that will be used up within 20 to 30 minutes.  X/ P! l4 y' W, ?9 Y8 P: K
大批量烹煮食物要在20到30分钟内$ [* p" p2 I: `
11.What person has the authority to issue a Health Permit?
/ V4 J$ g* K! D! b谁有资格颁发健康证(卫生证)。! u& r* S4 E( W3 n/ i+ T$ W
A:Medical Health Officer.
3 [' r& S0 S, p3 D+ T医疗卫生官员。
: L6 x; H5 o/ \3 p5 l12.For what period of time is the health permit valid?
% {* t* Y7 o/ h5 ]9 a, T: S健康证的有效时间是多久?
% y8 ]( A7 q5 a' p) GA:12 months.12个月
. {# E- |) n  D8 {13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 c1 F1 {- H! P4 I在食物和饮料准备区,通风系统换气的标准时什么8 O: Q& g0 B( F2 q  c* ]. }
A:08 times each hour. 每小时8次
& ~+ |1 k9 I+ K) Y: R, V/ v14。The minimum temperature for manual dishwashing in the wash sink is% {& r# G: g, |* u" J, t6 d
手工洗碗,洗碗池的水温最低多少度?: I( p! i" f0 @( n% o  s
A:110 degrees F (43 degrees C). 43度
# L8 w. @, H" w1 I15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# S  N6 t, L0 {9 Q& _  L: w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' J# O+ k) o% W: a; {2 f( ~/ FA:180 degrees F (82 degrees C).  82度
& n6 U$ _9 s+ _) c4 x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ K. ?$ v. S$ B2 l用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: F! ]3 H2 x6 n4 F6 xA:en papillote.  法语自己理解
' A7 ~$ M0 E/ q17。Wing or Club is considered a' a  E" H! W( ^! U; ~
翼和CLUB 被看做是一种...
! S+ `( w9 k# K, b: c4 lA:Bone- In Cut     带骨切
2 ?& K& Z  \: g% j# L: G; f18。New York is considered a   纽约牛扒被看做是一种2 U* w1 g8 N- q
A:Boneless Cut     无骨切
3 K1 W' e8 w1 `/ j0 {2 x  h# U! B$ B1 v19.In general, a court bouillon for freshwater fish will contain
  t+ X, U/ ~- R: X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
8 f9 j% `% _( cA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' t4 M* _, C: V( E1 `) M' ~
和做海水鱼同样数量的调味料和香料
/ B) m- O6 F- \0 b) X. p6 m$ b! m20.Anise is very similar in flavor and appearance to- F7 D' ]% `2 N) f' M# O
八角和下面的那种原料有相同的味道! [" E* Z0 N: l. \
A:fennel  茴香
6 t/ I9 K9 o! E) V! M6 Q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" U+ ]+ K: l# a下面那种原料更像大葱且有平面的叶子; R# q' r$ G# v! Z; f0 o
A LEEKS  似蒜葱 (这边人叫京葱)
7 x% K  O* Q1 `, W* P4 F" K. W6 F22.Which of the following cutting shapes refers to a small dice0 M( n. C! [# U. `2 y! k5 b( C; g. }
下面那种刀切形状指的是很小的粒(末)
6 `! I1 Y- \: Q2 }A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( u4 V# M. U- L$ K! P. a  ~& n
23.Oil is added to the water for boiling pasta in order to
% N7 |  D, T/ c6 G8 o2 w5 P向煮沸的pasta (意大利空心粉 )中加油是为了
$ }4 X- w5 V& k6 OA:prevent the pasta from sticking and to minimize foaming action.
4 T: E+ P& ]# J  ~9 j防止面条黏合并降低发泡。5 C9 V. P- n" S1 r! h9 N6 [
24.Which pasta dish features pine nuts and basil?  f7 _+ c, O9 n% Q" p) k) T
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" D/ O$ K2 a! q8 I1 e
A:Pesto.一种绿色的意大利面酱
4 q1 n  G* e! |  uhttp://www.tianya.cn/techforum/content/96/563836.shtml- ^5 g% ]# i5 A, L' G+ a
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25.Which of the following is a spring vegetable similar to spinach?
$ w: D- W4 D2 L下列哪项是一个春天的蔬菜类似于菠菜?0 n% O( W8 C+ B. @# T* ?
A:Sorrel. 酢浆草。
5 L# R8 Q) z) k7 i! g# \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?
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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:
/ g4 M' x. V1 n3 q, q哪位厨师最早带来高水准浮夸的美食
% a+ N2 C% D  G+ fAAntonin Carême 人名 安东尼·卡罗美, Z! ~5 T$ f/ v2 I; {, D) D

$ s' L: w  h& P& ~& [" h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, [5 k, U: Y6 o+ e9 h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 i# ?; K! F- f* ?, H, mA:Cast-iron stoves         壁炉
+ j( r8 m" ^2 c% r" U5 Rhttp://www.usstove.com/products.php?id=6& n8 S, X3 \6 Y  ~1 T+ [1 {2 }

# P# N7 E& b* f- z5 ?* j6 n- @28.The French term used to describe the roundsman, or swing cook, is:
# i: f& o0 k7 |法国术语,用来描述roundsman,或摇摆厨师是:: e) R% H7 d; y) s9 Q& i5 A* v  g
A:Tournant   图尔南
3 |) z" l+ d7 E8 r! I- d
2 ~" q# [6 a- M- B3 ~29.Another term for the wine steward is:, U1 w  a! ]9 A4 c* }, O
葡萄酒侍酒师的另一个术语是:! T5 t" h8 [3 r& u3 Y2 [/ Q; N6 p
A: Sommelier 侍酒师
( u( R1 Q! g# r1 {, {2 l+ |6 @( r
9 ^  g+ M& m' z30.Molds, yeasts and fungi are examples of a:* I- D/ P. m5 ]2 Y# D+ I
霉菌,酵母菌和真菌是一个神马例子
* U% m6 p/ }% ?7 ?A:Biological hazard 生物危害
: A& Q! Q$ Q1 }+ A  ~: }% z7 c7 f) ]5 P% z% W" x! A. N( s2 O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: l0 l8 F6 X% d2 ], {6 p: h/ B
根据加拿大食品检验局,食品的危险温度区在多少之间:
% v2 ^3 d3 X+ T& w7 z: U1 XA:40° and 140°F (4–60°C)     4-60度
& D# q! @$ M$ @$ ?/ ?3 D0 O+ T, U" ^0 q' s3 W+ ^
32.All bacteria need the following for survival:# C$ Y% ?, Y% N
所有细菌生存需要以下哪些内容:( m7 R- G" E" {2 {+ i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 a: a/ C0 i3 m2 e$ n7 x  a8 \

8 p2 u' F: _0 L& E33.Which of the following correctly represent critical control points in a HACCP system?# y5 B1 }6 s$ X- b
以下哪项正确表示了HACCP体系的关键控制点?6 ]0 J- [0 R6 y1 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 w, J9 f" q# f# H" R0 P" r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% ]1 k' k" L; k1 P4 p; O; j2 L$ D4 F
. D# K  }: e4 s5 N4 N
34.Which of the following is not an example of a carbohydrate?" i- _7 p# }" v& C' J1 b7 P
下列哪一个不是碳水化合物的例子?* \6 g( h8 f5 Z* @# o0 G
A:Essential nutrients 必需的营养物质. z; l  M& O2 x$ A) D; T

# }  O5 r, r& C9 Y$ O35.The process by which a liquid fat is made solid is called:5 t+ {; _- P6 ^8 q: D2 w
液体脂肪做成固体这个过程叫什么
: R# ?; E% Y5 u) z  Y* HA:Hydrogenation  氢化' P, ~  m9 g5 y# n, R

$ d6 ^. o" B0 G: Y3 `5 A! }8 V36.Which of the following is not an example of a fat substitute?% R0 U( P* F: }+ }7 t* R6 @
下列哪项不是脂肪替代品的一个例子( r7 n% r( B. f: Q3 k! K! s3 X
A:Acesulfame K  安赛蜜K表5 y' W: J9 d: X: c- `

! q9 O  D1 q" M7 X37.Health Canada requires that a product labelled "fat free" contain:$ M) a# X4 n3 s% V( o7 }  N
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 Y9 s" Q4 W- `1 fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' ^# Q4 ^6 X+ h# p7 s

/ P* Y; P0 l5 z0 ?6 K: F38.Which of the following is not a problem associated with converting recipes?
" y- a5 t. J* c0 ~3 k下列哪项是不相关联的转换配方问题?
" k" ~1 m7 v* n2 O8 L5 H1 X+ GA:Unit cost 单位成本
; B1 z0 j: K7 }
0 Z. Z# |6 h' ]/ `3 K7 @' v39.The condition or cost of an item as it is purchased from the supplier is called:
1 d7 _7 {4 v) l! O( n) d' _+ ?从供应商采购的物品的品质或成本叫什么$ B; w0 F6 A; x) `
A:As-purchased cost 购买的费用
+ P- d+ q+ t- p. h9 {. _: u1 c9 Z* u4 \7 H! |1 W
40.The amount of stock necessary to cover operating needs between deliveries is known as:
" H) \1 g; @; k& U在新货到来之前用于日常所求的必要库存量叫什么
% R) N' K7 |8 z. b: i; W, \: KA:Parstock 基本日常最低库存9 {3 a! v) ^9 D1 o$ x

0 e& e# c% d3 U+ C3 r41.Which of the following abbreviations is used to describe the proper rotation of stock?
% O8 z; j6 K0 V: s6 x6 O下面那个缩写是用来表明正常库存流程?2 o/ B( I" {+ A- o: G+ Y! y4 V! E
A:FIFO=FIRST IN FIRST OUT 先进先出
2 A/ g# v) \6 s; K. c
" W" }9 [% Z6 c$ t/ U- |" b' S42.Which of the following knives is used to turn vegetables?& b" a* D8 v) }* i; n4 K% _6 m  H) s# F
下面的那把刀是用来打开蔬菜吗?  A( P4 G8 Z/ z% l* T- M. {+ Y' v$ V
A:Bird's beak knife   鸟嘴刀: R; |0 W9 Y$ g* N2 w# E* g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% N  t  B. b$ V3 l: J) v, E' A
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43.What is an instant-read thermometer best used for?
  M0 U. i2 d' g) \7 i" U: ^- p即时读温度计最好用于那方面?4 g7 m; x) Y9 b  r+ b0 A' i. p
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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  D8 `" s& O' P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 ]* |/ N( {9 Z6 Z# C( c下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 T$ M4 c- W) H2 k) hA:Cast iron 铸铁8 S" B1 ]/ x1 I

  n9 o4 \! g2 E  y5 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! l# \" }4 I+ O& w
哪件装备下面有一个可移动的碗和一个S形叶片?
; d: v* e* u% G# R9 a" ~4 uA:Food processor 食品加工机$ {5 {$ n6 F+ _! ~  ?( H$ b1 G
http://www.google.com.hk/search? ... iw=1263&bih=572
+ g( @. x# I1 Z- m& q8 T0 {5 Y: _" V$ V0 w  _, ]" B- q9 [/ O
46.Which of the following is not a rule for knife safety?0 }' }% R! ?0 B) h, D) A& g' D. d$ [
下列哪项不是用刀的安全规则?& _1 B; E- U2 f- x; k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' a" M2 n' z! D% h

5 c* `4 O2 W/ p" s! V8 S6 m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# ~* k% O2 Z7 e3 L* {) _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ d$ Q% P) L, U. n* vA:RondellES ! o: [; d* K" s/ c) ]7 |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ W/ `3 J; J) c2 F& u# m3 P/ ]/ n* V

1 j# W2 I' |+ a48.Which of the following is a diced cut used to garnish soups?
% H3 v* B0 f5 @+ q  o% w下列哪项是切成小方块用于汤的装饰?2 c- E7 F; S) ]$ ]
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 X: S/ b1 X9 C; w% o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& h7 K$ @' Z. C5 A1 _" O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!!——
2 w' x2 f) H/ l% ]A:Gaufrette
* h+ H- e$ g1 qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& ~4 I0 x# i) Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 i+ _/ Q  p& M0 D$ b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* S/ j/ d1 ?* U) k  G0 e1 p: P/ j* w' E; E
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 H* K: c9 V. ^6 ^( r
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)
3 R# |0 x' P* ]% {7 tA:Cilantro 胡荽叶 香菜7 Z  b' ?( k( k0 x' m) @: M2 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
) C. C5 R3 f3 v 多香果,  多香果香料是什么$ f( p. o# D& |- n) C2 ^8 I3 m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( ^) n4 g, `/ I3 o. C$ j, R
A:A dried berry 干浆果; Z1 f( [2 }2 L: Q! F* g
: j5 u+ z! y  b
61.Which of the following are used to make a sachet d'épices?
  F7 C6 ~2 J9 q3 w' R' O4 a' d下列哪些是用来做香包德épices?! D9 L4 B" A, F0 Q6 s
http://www.sachetcatering.com/
: a; ?9 t4 v- {5 w2 S, f8 @1 H% {! YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! N$ ~+ {% ], N9 E62.Which of the following condiments are not soy based?/ c+ \& Z  y/ h  X
下列哪项不是酱油调味品的?
& R2 D. ?0 K9 w6 x9 E; DA:Wasabi 日本辣根! P5 d. W; G1 u* g8 `" f9 l' ^4 \

" P5 _9 Z! L9 }3 ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 m5 Y$ A4 A- D* X0 j0 J5 X
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:
$ n+ ~; C, S  L' q0 V, uA:Pasteurization  巴氏杀菌
* k+ E# ]5 a' N6 W
+ U, w- w8 Y8 M64.Which of the following steps is not the correct procedure for whipping egg whites?, R6 }' q) B! Z) R  R# Q8 r( I
下列哪个步骤是不是正确的蛋清搅打程序?
* U+ b2 a" U! `+ ZA:Allow to rest before use. 允许休息后方可使用。+ L, d( L) g) @- i' @6 H
: O4 w3 a1 q; G1 k9 k: @
65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 r. ^% g8 ?0 x7 KA:56g and 63g 56克和63克/ A/ l, l: m$ C' B4 _7 e

' l: T/ O8 Z3 T) O* Z- s$ b$ B66.Evaporated milk is a concentrated milk that is produced by removing
* ?' H0 i$ C. e3 h炼乳是一种浓缩牛奶 是去除什么做的, ^# T! }8 `* T3 O9 K# x+ C. z2 ~! B
A:60% of the water 60%的水3 \' P6 s: U! o( `2 {: |0 M2 w
" O$ X' @: Z0 l6 n9 A; f4 p
67.A method of cooking that transfers heat through a liquid or gas is:
# c* n0 V* Y. b/ ~一种烹饪方法,通过转移液体或气体是:
5 Y# m6 D- F! QA:Convection 对流
; }* \$ a, C& B! p. d+ ^, d% m) }, Q/ D( p$ j# h0 m' y: |5 [
68.The cooking of starches is known as  烹调的淀粉被称为
/ [2 D% T& W4 W+ hA:Gelatinization 糊化
+ I* I+ w% L4 r  A" m, p
" k4 R% E2 ?7 L! E+ j! P+ e5 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# [& i/ `3 k: P, \9 b
A:Braising 烤
' O. N8 b' H% W! I( V& l, x( r: {/ R( _% ^) t9 f/ H
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:
% Y; a+ D$ Y  F5 S7 {# GA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 Q& v( l4 L3 E1 }% ]6 A/ b( a0 Q8 H$ Q6 ~& Z- P6 L- U
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
5 J5 L# O: R" R4 s7 TA:Fumet 原汁( [6 |! ]# v& Y/ k( a8 z3 v

, h) G! \$ I' T- d- j; W72.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
3 n: v$ G- w! M) _- H1 n6 |5 mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% j/ Q. ]+ F4 b! s& ?: @* ~- d

1 d$ a# Q  }3 ~# X" e/ S" p73.Which of the following is a principle not used in stock making?
1 K. l1 c* p/ I" n, ?. }0 s下列哪一项不是用于制造高汤(低汤)的原则?
2 ]) Z4 t8 |1 F$ H" y6 w9 E: MA:Start the stock in hot water.开始在热水中操作* `( \9 j5 o8 s/ y

. J" ^5 U$ {! r74.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: C  f& c) B- @# D' [/ y
A:Remouillage 法语熬汤
9 c' C8 A' U1 dhttp://www.haibao.cn/blog/post/176242.htm
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