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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。
) }6 S/ l$ X% A4 ^' s7 C( Q  u0 @* h$ y4 r7 Z7 V* p: a1 K
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。) H/ G) e6 K; Y+ i. y( H
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
) E; M' Z! C. h: F% x2 E. L* R& L1.Which of the following methods should be used to determine doneness in a New York steak?( ?9 r' n3 ?3 v" H2 X! y
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)
8 }3 A9 X+ a: ^5 Y  W3 j. H1 tA: pressure touch. 压力触摸4 }* E. w# I0 N: l& a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: V& C, j2 n, J6 o) \- e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
  U& \7 S1 r8 oA: acid  食用酸
( O1 [2 Y' ]/ J3.Vegetables are major sources of which of the following nutrients?3 i8 V9 v6 U8 q) E3 _
蔬菜中包含的主要营养有哪些/ d. T0 e- W# q
A:vitamins and minerals. 维生素和矿物质。+ g0 H3 k1 y5 v. ~! i9 S' x; Q
4.Cauliflower is commonly served with9 Q! q$ y, I# ?/ y+ I) _% V$ _
花椰菜(菜花)最常见和那种酱汁搭配2 \0 _" T, C; ]3 q; \
A:Mornay sauce. 奶油蛋黄沙司
0 O$ n$ [7 e# \( ]; r' c5.Which combinations of products are found in pie dough?4 V- g. Z  a8 l0 w4 F1 @
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" s7 M% H- s; ?$ g  JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 t' S# _+ [8 G2 @. @& d' D# g; x6The French term for mussels is 法国语青口(海红)叫什么
* ~$ {  x# D1 c9 t7 k) Q( a6 xA:moules.法语青口,海红. }* d8 b: \" p! X+ n8 y' E
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) `: t) U3 _( T1 c; t2 ~+ Z+ _: o% rA:faintly fishy. 稍微有点似鱼味
8 P2 k& o" `8 ]  {( X* u4 U8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# m7 G* y, n0 n+ g0 Z, y8 {
A:2 days. 2天, V4 F5 b8 u% p: U
9.What are the principle ingredients in ratatouille? 4 p; U" z2 _% g) K" ~
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# L) v. C& b; XA:Zucchini, eggplant, green peppers, onions and tomatoes0 q8 b: _1 C: o2 n1 i6 P
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) Q% j, b) J- \! l9 B+ T10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& e8 e! W7 f- Y% D6 G9 i
A:cook food in quantities that will be used up within 20 to 30 minutes.
4 B1 C) f) G# `  x( @8 N/ c大批量烹煮食物要在20到30分钟内
; P/ Z7 X- G  V11.What person has the authority to issue a Health Permit?, S/ ~+ [- s. U
谁有资格颁发健康证(卫生证)。
' Q, b! Q( x" H: m/ B9 l3 RA:Medical Health Officer.
" T& t# |' d8 H医疗卫生官员。. p9 q" e# D( E) [- ^
12.For what period of time is the health permit valid?
1 \, T1 w% N! i; ?: B/ D, E健康证的有效时间是多久?! L- c3 C% x6 b# d: H" j$ K' ^5 |! x  B
A:12 months.12个月( T$ y* r5 {: g1 ?! w/ u& w8 o# f
13.In the area where food and drink is prepared, the ventilation system must be able to change the air# G# O* j6 a3 X) W
在食物和饮料准备区,通风系统换气的标准时什么
! l+ A, R; R4 w6 J. M# A0 QA:08 times each hour. 每小时8次
- g4 g, h  ]& |* J( X; l* U14。The minimum temperature for manual dishwashing in the wash sink is
) ]' L+ V0 p* y! ^手工洗碗,洗碗池的水温最低多少度?/ ~4 H) q3 f- Z* ^" p- _
A:110 degrees F (43 degrees C). 43度( H7 m" X- n/ Q( a( y3 |& ?
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" j. B: ]4 a( t7 w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 x0 ^# G7 |& S! `3 g
A:180 degrees F (82 degrees C).  82度
2 k  V) }7 z! c" J3 F% J$ }% s' P16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 P  a$ u& Z8 Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 O( N# a/ c# L- E# ZA:en papillote.  法语自己理解
( W# ~' C; \/ B5 u5 b17。Wing or Club is considered a
& G1 T4 Z4 v+ i9 v翼和CLUB 被看做是一种...
2 z' k2 E3 c9 \A:Bone- In Cut     带骨切. Y0 }+ w6 B$ b% s" i6 l
18。New York is considered a   纽约牛扒被看做是一种
' W/ _  ~8 D  p. p1 R$ [5 W  d- kA:Boneless Cut     无骨切
5 q- D6 a/ V& t2 j19.In general, a court bouillon for freshwater fish will contain; {1 u! u+ e& n7 ?( W
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
! ~/ Y  |; j2 o% W+ dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 v0 i. F+ S6 Q: U. W2 _3 X. a+ h和做海水鱼同样数量的调味料和香料3 `" K  |# j" \6 ^; f6 p! ~
20.Anise is very similar in flavor and appearance to+ n9 ~8 Z4 c; Z" Z9 u, M
八角和下面的那种原料有相同的味道
0 k( ]# Z" A; X( eA:fennel  茴香
1 ]! A- [, h) E' c" L. B21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! D, j$ C: N# U6 z- l0 f下面那种原料更像大葱且有平面的叶子
! f+ ?9 d% u/ r$ rA LEEKS  似蒜葱 (这边人叫京葱)
' p% @/ d$ b* _* t' v% O7 J& y22.Which of the following cutting shapes refers to a small dice
* p, @4 r5 l; G6 R& T: w% b下面那种刀切形状指的是很小的粒(末)- E/ s7 i9 i2 ]4 q1 Q; m8 B* ^
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 ^) s- D9 {* T& c/ \/ x23.Oil is added to the water for boiling pasta in order to, p+ N% s3 I4 U# }# c# n
向煮沸的pasta (意大利空心粉 )中加油是为了
. N$ k4 R' q, J9 H$ u1 w& jA:prevent the pasta from sticking and to minimize foaming action.. H9 d+ M  c% M# A& Z( y7 e
防止面条黏合并降低发泡。( r! ?  w! y7 K, I0 a/ W+ p: J
24.Which pasta dish features pine nuts and basil?
5 R- m" y+ f6 Z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ t+ S+ j7 d8 Y! k  w6 L+ B
A:Pesto.一种绿色的意大利面酱 8 p; ]# L1 W2 j2 [0 h
http://www.tianya.cn/techforum/content/96/563836.shtml9 t. W9 E( e$ B* J* p; F

  e" H; }* `0 X# o; k25.Which of the following is a spring vegetable similar to spinach?
4 p( s; d- l6 g7 L下列哪项是一个春天的蔬菜类似于菠菜?
5 p9 Z7 _( X3 o0 ^" Q) o2 u5 oA:Sorrel. 酢浆草。! X8 @% f) D- F- p7 _5 }
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:
: \% ~' P% c. |, R: A1 ^( |哪位厨师最早带来高水准浮夸的美食
2 W( c7 i2 i! Z/ d, FAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) a& J( ]. K+ O. L8 }+ _1 b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* @& F6 V; s* h7 V/ g' D
A:Cast-iron stoves         壁炉+ Z) l( T5 ~' [3 k' @& o3 Z
http://www.usstove.com/products.php?id=6
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2 b0 V& V1 L0 A/ F6 |28.The French term used to describe the roundsman, or swing cook, is:
1 n0 I  T4 O9 K) h% z) W法国术语,用来描述roundsman,或摇摆厨师是:
" Z( ~% r. E! T6 U4 F4 f! xA:Tournant   图尔南
0 x6 t0 Y6 `4 F8 ?0 A
( }  M" R0 k. Y0 h7 J29.Another term for the wine steward is:
; \2 W. C& \3 B: w# N$ r! Q; d葡萄酒侍酒师的另一个术语是:1 b  Z' E, X+ U( D3 X/ U
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:) ~) H" @6 i0 R" Z9 H' v! ~8 `
霉菌,酵母菌和真菌是一个神马例子; C# ~9 D) R& X
A:Biological hazard 生物危害
) C. Z/ b2 a" a4 k8 o3 x+ u6 ?$ f/ |1 E# \# |1 x2 {
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 x1 M' {* ?' t& g$ |6 x根据加拿大食品检验局,食品的危险温度区在多少之间:
- Z+ \! Z6 e2 F1 \A:40° and 140°F (4–60°C)     4-60度6 C, b* \7 z4 g; P' L  R( u) A3 O

9 U* A3 z: u$ `2 Z. y; P32.All bacteria need the following for survival:
% w" M" M. s1 B& V% i8 E所有细菌生存需要以下哪些内容:! _' n% G$ |2 _8 C0 `3 ]+ e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 J& |/ K$ I1 }- @$ `
! F% D. w7 Z" a6 V$ u0 a33.Which of the following correctly represent critical control points in a HACCP system?1 t7 i2 p: k. z
以下哪项正确表示了HACCP体系的关键控制点?+ D7 }  j) x4 T$ }, B! H
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ [- L( p! r( Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热; W$ ~3 Y! Q/ H2 W* T6 @3 M

4 p4 T7 O) ~6 g4 [% `9 f34.Which of the following is not an example of a carbohydrate?' {$ b( h* P) F, k# ], R
下列哪一个不是碳水化合物的例子?9 d! \3 s3 w0 F  d* G7 K
A:Essential nutrients 必需的营养物质+ m9 f3 R" l( j% v. D6 {# M
+ p/ L* Z* R" T& D% r& l
35.The process by which a liquid fat is made solid is called:
4 U% w7 c$ {' `- f9 X, c液体脂肪做成固体这个过程叫什么
7 T/ v/ W% v* sA:Hydrogenation  氢化' D4 K. I4 B! c/ L9 l- N2 O: G$ E

2 S) e( k+ D- e, l8 V36.Which of the following is not an example of a fat substitute?9 _: L/ w# r9 P) Z0 ?, [
下列哪项不是脂肪替代品的一个例子
0 s2 F+ q6 e- Q7 @  F( B9 lA:Acesulfame K  安赛蜜K表
' F8 M& N. ~1 z' z
/ x: z$ g6 J: T8 @* W37.Health Canada requires that a product labelled "fat free" contain:
0 q- B: e: g, w" D, ^加拿大卫生部要求的产品标有“不含脂肪“包括:
# p! \+ U; q" u( bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) d7 H. s6 T2 {" L( o" Y$ x9 l; h  g0 J: x
38.Which of the following is not a problem associated with converting recipes?. b  `$ S0 y2 ]# O# k2 r
下列哪项是不相关联的转换配方问题?) M- q3 v. q/ x' O
A:Unit cost 单位成本
/ B2 U* r; v8 S5 f7 [# p/ ?* c2 P; }' V9 E$ p# b+ J5 ^; e
39.The condition or cost of an item as it is purchased from the supplier is called:
  ~& _$ P1 z. o$ n从供应商采购的物品的品质或成本叫什么
- a- h& k$ v. uA:As-purchased cost 购买的费用
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/ ^& B; w$ T. _6 d3 l0 j4 c: ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 x/ c6 D# \& o  d2 ~3 Y% B9 K- g在新货到来之前用于日常所求的必要库存量叫什么
9 v% v: P2 Z7 B- ]; s9 Z$ _% w0 uA:Parstock 基本日常最低库存
8 Y2 u  l4 [1 x3 R
  |( [- l$ Q8 U' Y5 n8 d41.Which of the following abbreviations is used to describe the proper rotation of stock?
' Y/ [1 i1 k. ~  w; \/ k8 {下面那个缩写是用来表明正常库存流程?
5 H& y$ S5 D5 }0 L8 f& f3 o- fA:FIFO=FIRST IN FIRST OUT 先进先出  @+ Q4 |$ Z* k% @+ m! t

5 o% u) Q% J2 A! [* ]8 l42.Which of the following knives is used to turn vegetables?5 d3 i2 ]5 y4 C6 L; n
下面的那把刀是用来打开蔬菜吗?' C0 S% ~+ F0 F. d+ b& m4 S
A:Bird's beak knife   鸟嘴刀
/ U5 ~# \3 g* ]+ R- [) Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 y1 M. _; l- J4 W$ u

" [$ U. G  h2 O43.What is an instant-read thermometer best used for?' z3 [8 X) A1 f) O* I) Z
即时读温度计最好用于那方面?9 K' w8 |6 D: S
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ I- o! R" H% V, F, I1 G( N
4 A2 W, b5 r" V7 b, l
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( T1 T8 l3 J: B7 {8 n- h下列哪些金属材料受热均匀,通常用在铁板而且非常重* W7 c$ K0 G  v/ ^
A:Cast iron 铸铁
0 a* n  C# }3 O+ p4 ?8 k
& G+ w9 H6 @+ ^' K3 A* d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" Y3 B8 j* O  T, E, {# Y哪件装备下面有一个可移动的碗和一个S形叶片?4 b& w3 h* a! p4 f1 m% n
A:Food processor 食品加工机
: R+ t% J8 l& i+ ?4 ahttp://www.google.com.hk/search? ... iw=1263&bih=572! _2 |6 ~& S/ ^0 Y5 d  e  r0 b

6 b' {8 a$ r8 Q' b46.Which of the following is not a rule for knife safety?
2 e3 O* n9 V7 R; \5 X/ C& \; z' x下列哪项不是用刀的安全规则?. a0 [1 h# }/ n1 ~8 t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: P8 m0 i2 ^4 v4 @, P5 w
. L8 N, L, _/ f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" d* Q6 |0 f1 u" ~5 K1 Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# g/ g) H( ~' K+ c# I4 e7 z8 cA:RondellES 4 n$ ]0 C3 ?' _+ ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 K1 x2 }5 S) q' c7 ^
6 e: X, ~# L% _( |48.Which of the following is a diced cut used to garnish soups?+ U) F2 z  R9 D: v" D% ~% I: S
下列哪项是切成小方块用于汤的装饰?
( W! v# {. l- T: B: m4 lA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ _. M# h) R2 A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- Z( C3 _1 n) Z
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!!——; Q# v" w) P3 X7 \! X' o
A:Gaufrette
9 o# n) r' X( D  Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( ^4 t' [& s, c! y7 R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  ?/ K0 j5 D2 y7 ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 p9 A( R/ q  l' m

( M4 n! M. a% Y7 p' k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- ^3 Z* E, \. q* j& S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)
! O& D% }, u0 t& B% w/ ]A:Cilantro 胡荽叶 香菜- m# F, B0 c1 Q) F) Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% O* H) Z: e' b5 E% s- D5 v3 N, ]" ~
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60.Allspice is made from:
$ |% A/ W( o+ x# d3 t( @/ Z 多香果,  多香果香料是什么- o2 }: _# G, Q2 I# t- e4 o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 C" x  z! X- S5 S: b9 i4 ?
A:A dried berry 干浆果
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$ _$ K' N' U' ]/ v+ @9 Y" J61.Which of the following are used to make a sachet d'épices?6 k3 }: A$ ^5 F- C- n
下列哪些是用来做香包德épices?
1 ^& _: b' E$ Z' o6 R9 n, {http://www.sachetcatering.com/, W6 x, N0 v/ a7 _( e" y+ V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) o: `) I& a( N  J/ r5 a
1 _% s* |& L( s( R+ H, {3 i8 k, h
62.Which of the following condiments are not soy based?
: |/ S$ u, i, y# O5 K) s7 R% v下列哪项不是酱油调味品的?
. ~5 w  y: }" v" ~; j# V& `% fA:Wasabi 日本辣根9 i, g, n" m; k9 {$ h  G" P% t

3 D7 u0 \( ^  t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' }( ]7 b2 F* M" 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:' m! }* M2 C8 ~3 G0 ^$ e
A:Pasteurization  巴氏杀菌% k+ }) U6 u- W& x7 ?

, y2 U' ?4 p2 o: m+ h64.Which of the following steps is not the correct procedure for whipping egg whites?
0 ~7 ^- u# e$ H/ L- |, i下列哪个步骤是不是正确的蛋清搅打程序?
& Q% |0 X, P3 V7 v+ \# B( eA:Allow to rest before use. 允许休息后方可使用。
0 n, q  v( C- f8 |& a
; G* r( P5 C# \$ o) v( N( ?3 F. J65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 [' c( O) F# ]& R. GA:56g and 63g 56克和63克4 {3 y/ |4 R+ z  K  A% l; w
7 I. |+ z( v0 U
66.Evaporated milk is a concentrated milk that is produced by removing- d/ P7 n: }5 n0 h
炼乳是一种浓缩牛奶 是去除什么做的3 k( H5 L# f/ t
A:60% of the water 60%的水9 t! ^2 Q# O5 ?9 S( u( g6 i3 C: c
/ z, P; h& J$ _1 m% j
67.A method of cooking that transfers heat through a liquid or gas is:' a7 A  }7 Y. P- A5 Y
一种烹饪方法,通过转移液体或气体是:
2 s. t# \/ b( R5 |A:Convection 对流. A+ C$ x! ?  C( c7 B1 @7 P' l

! L" F2 Y% s6 B3 ?4 ]68.The cooking of starches is known as  烹调的淀粉被称为  Z  V  D* a& Q" S. E5 P
A:Gelatinization 糊化
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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?/ \+ L8 P3 N1 E6 U0 Y) n' I" M8 O5 Q$ q
A:Braising 烤
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# ^1 s/ i- M5 g70.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:
) J- N- F0 t  b5 a" i( L) {A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 u/ i. f& `- R3 P) l+ Y
& s; M, o: a$ d
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/ F  K' g, r+ S, {& m! G+ B& Z
A:Fumet 原汁' E$ T" A) K' A3 P
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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
8 T. v& H% I8 {4 ]. q# r0 MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* C1 V* Z: j3 h) t
# s* l9 M( `; z( `& Q
73.Which of the following is a principle not used in stock making?( F3 c: k/ Z- h& L- m" v
下列哪一项不是用于制造高汤(低汤)的原则?% @0 n  e% w/ X9 n5 h
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
+ x3 n* D4 u6 gA:Remouillage 法语熬汤
1 L- Q  U* F) {% n4 z1 {http://www.haibao.cn/blog/post/176242.htm
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