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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。
& s+ Y. r5 C2 p( U0 j4 O$ k
) P. [+ l& K0 b6 |' v; r: y9 b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。
* |: N* M, W) \' H$ L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
: y' j: X/ u- x1.Which of the following methods should be used to determine doneness in a New York steak?" _5 H; ?$ z6 e( [
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)
9 q! X9 z( A2 N' J" `" e6 h6 FA: pressure touch. 压力触摸
$ K. c+ _& l$ {& D! f% ?2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& [5 b) }" h5 \0 C5 M$ c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
( m5 v1 L- ?  {3 u1 _8 j; Y# qA: acid  食用酸1 D* f" A! E2 M! H: n% R! b# }
3.Vegetables are major sources of which of the following nutrients?
" w, _, \; k, O3 R蔬菜中包含的主要营养有哪些: x: m/ L" G- U, T* K' e
A:vitamins and minerals. 维生素和矿物质。
  g! s6 l: T" |2 L" T' U4.Cauliflower is commonly served with1 \2 Q/ g% k  x- t
花椰菜(菜花)最常见和那种酱汁搭配
5 d- s; T% e5 P9 @  g  MA:Mornay sauce. 奶油蛋黄沙司
: [6 n. X8 L% J6 t8 _& E# Y) B5.Which combinations of products are found in pie dough?
8 ~: {4 ^0 v5 ~3 ]; U( |9 _下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! f9 f$ i; ^/ p  l
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 b7 t) k7 c& z+ Y; e- t9 U0 b
6The French term for mussels is 法国语青口(海红)叫什么; I% m" K5 w- E( Y& H3 x
A:moules.法语青口,海红& A2 }3 U, c% m( M& g  X( ]4 d7 S
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 y1 a! F0 x8 b* @) X6 \/ _4 @A:faintly fishy. 稍微有点似鱼味
! `& I1 e; _4 ?8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! f  r  }: H4 {) t5 p
A:2 days. 2天! p3 C) i/ {! T5 |6 a+ o
9.What are the principle ingredients in ratatouille?
& O! m! H  k/ S& N  N炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): t8 z8 V5 {, w7 x: J4 r2 t
A:Zucchini, eggplant, green peppers, onions and tomatoes8 g0 w8 Y4 m3 ]7 d  X, K
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) `, p) L7 U. w  }% S10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# u4 V  V" v& W: i. `
A:cook food in quantities that will be used up within 20 to 30 minutes.
. m0 [8 R4 J& f大批量烹煮食物要在20到30分钟内
5 p8 z2 m1 i9 Z! P9 u11.What person has the authority to issue a Health Permit?; i2 @/ e" h& {6 E2 J) h! K
谁有资格颁发健康证(卫生证)。
" ]: f( u; \( W/ j$ k9 `A:Medical Health Officer.+ K1 J7 Z/ M$ t( A0 n5 r
医疗卫生官员。1 j2 j' L6 b) B% X3 X
12.For what period of time is the health permit valid?
) ^: @# N5 q8 x& |, X健康证的有效时间是多久?( L2 i' p+ q4 v+ D
A:12 months.12个月
+ [8 X  D! U3 T3 c5 u13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 l! x( i$ o$ K* w0 t9 F在食物和饮料准备区,通风系统换气的标准时什么
% a! a" o) ?- F& A. T) I6 a4 X) Q! iA:08 times each hour. 每小时8次+ ~7 n( c+ r. R* j. m$ T7 ?) u: g3 e
14。The minimum temperature for manual dishwashing in the wash sink is9 I# B3 b$ s8 S& c* W
手工洗碗,洗碗池的水温最低多少度?
9 Z& h' e) q9 L( ~. H: cA:110 degrees F (43 degrees C). 43度3 R. T7 v1 V( M6 g# ?
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- N( M8 M" @# y+ q2 ^' i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ ?' F2 S0 j8 `5 g6 c
A:180 degrees F (82 degrees C).  82度& G& i. T8 O' c. K3 q. [% d$ L8 R6 @* R$ |
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 M2 K, d. |) w$ m% ^用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 _. ]# J. z4 P: PA:en papillote.  法语自己理解
5 }  q$ p" B7 l* q* P9 q3 R17。Wing or Club is considered a
3 ~$ W. z- P" E8 n  D翼和CLUB 被看做是一种...
: [( y4 p/ j0 Y2 }  e& d# dA:Bone- In Cut     带骨切, M2 D3 \3 }+ }4 |" m
18。New York is considered a   纽约牛扒被看做是一种0 z9 b1 t; i& O3 B
A:Boneless Cut     无骨切# }' T2 W; P7 X: s, H4 S+ o
19.In general, a court bouillon for freshwater fish will contain" P: a" M' n! F) B  V5 p; E
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
4 g) M8 i9 @6 `  `2 `; ^/ G; JA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- J& y- i* [5 X3 t% d2 s和做海水鱼同样数量的调味料和香料
: |8 x1 ^6 ]# K+ g6 `8 W20.Anise is very similar in flavor and appearance to
/ ?! A1 P. Q: }5 B' m9 [八角和下面的那种原料有相同的味道
$ z) [' D7 X" ~2 g* C$ I! _  GA:fennel  茴香
# d( D' y/ A0 W+ `9 m21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 z. ~6 w" F3 {3 X5 m7 X/ v' _1 b下面那种原料更像大葱且有平面的叶子
5 Q0 w, H# _% [' b* yA LEEKS  似蒜葱 (这边人叫京葱)4 @% }1 @% O/ x" Q
22.Which of the following cutting shapes refers to a small dice
  R& R, s2 E. c; E  x下面那种刀切形状指的是很小的粒(末)" d% x% i+ r  I
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- O+ }3 P+ E; s- k8 X' E3 B
23.Oil is added to the water for boiling pasta in order to0 \; n4 @0 p' d# v- h0 S. X& q
向煮沸的pasta (意大利空心粉 )中加油是为了5 |1 w' a+ C. u5 C3 |" I
A:prevent the pasta from sticking and to minimize foaming action.* B- C$ w3 e0 ^6 S1 E
防止面条黏合并降低发泡。
6 }' [4 p' A' o+ ?  I! @2 ?24.Which pasta dish features pine nuts and basil?9 {  E- g" R( V: [
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ ?( e" s$ o$ Y/ cA:Pesto.一种绿色的意大利面酱 # n2 h. b$ {# n+ z  M
http://www.tianya.cn/techforum/content/96/563836.shtml
2 {! c7 Z) G& y3 j
. }( R8 r: E4 B/ P25.Which of the following is a spring vegetable similar to spinach?
, I. I/ n( [' g& o) @9 D5 e& H2 D下列哪项是一个春天的蔬菜类似于菠菜?
/ D% n% C, w, C! ^A:Sorrel. 酢浆草。
# F. _2 Z& f7 k/ E% x8 Y! D- d- zhttp://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:- p: k. p: b7 D6 \6 Q4 S5 \' @+ O
哪位厨师最早带来高水准浮夸的美食
2 V6 D! f7 f) }2 T8 lAAntonin Carême 人名 安东尼·卡罗美1 L3 V! t+ Q) b* b5 s
0 J" y. n. B. j5 W7 M+ r
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 u& `1 r( I$ A; m* a) e" x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 d& u9 P; t& m  W' @+ l  N3 H) _8 G! Y
A:Cast-iron stoves         壁炉# d, _( A/ @( A4 e
http://www.usstove.com/products.php?id=6/ O6 I; R7 k* Q6 H8 ^/ {' Z

0 }, O: D5 ^5 ]2 y' Q28.The French term used to describe the roundsman, or swing cook, is:* Q% }! D  p- R" D3 \+ e
法国术语,用来描述roundsman,或摇摆厨师是:
3 U" ^% ^- z; |3 I& _3 y% BA:Tournant   图尔南
/ o! t7 C, S! |( {  O; a. O' _# _( p  Y  Y  z
29.Another term for the wine steward is:) D; A) U7 A# ?2 U3 f  Y' \- `( I
葡萄酒侍酒师的另一个术语是:3 E( B2 T0 [+ Z
A: Sommelier 侍酒师
  `' J7 x6 o/ u0 Y' l6 p& Y3 I
) O% p0 D, H$ _5 ^) t7 p* r30.Molds, yeasts and fungi are examples of a:: F/ y  f" T: }( g
霉菌,酵母菌和真菌是一个神马例子' }0 t  D, p* n6 ?
A:Biological hazard 生物危害1 D4 T- d/ o1 Y* y' N
$ t% Q  x# o* U0 h/ {
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! H. E2 P# I3 u4 j
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 _0 ]$ a; J; a1 G! B) J! _# ?A:40° and 140°F (4–60°C)     4-60度' J$ {+ S  U; l# P/ W  s
0 b& P" T! t. x$ q* k+ g2 b
32.All bacteria need the following for survival:+ j. d7 ]. C  Z- `: I* W1 ?( `
所有细菌生存需要以下哪些内容:* M  @% @/ J* Q# ?9 Q' ^0 s. T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- [+ K3 Q$ r: {7 i: F
. e+ [' l/ Q& ?) x6 t
33.Which of the following correctly represent critical control points in a HACCP system?
  l% o& o: B/ }! y1 V# q以下哪项正确表示了HACCP体系的关键控制点?
1 H) j6 q: s% j& n9 X7 dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 {$ L8 o8 @/ A. B; d4 p: H4 E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 c& {" ]6 e& Z3 X9 d: `4 u' n, c' u0 g* R
34.Which of the following is not an example of a carbohydrate?
  p9 k; G# t4 S: L下列哪一个不是碳水化合物的例子?
1 P' I* L; q3 ~/ E. h  w* ~9 B; ^A:Essential nutrients 必需的营养物质/ }/ x8 C+ X* P
, {; t" g, ~4 W; g! p
35.The process by which a liquid fat is made solid is called:; o+ ~- W7 d4 P' Q" j- f$ i
液体脂肪做成固体这个过程叫什么
' Q* _7 A6 V4 K; vA:Hydrogenation  氢化
- U- z: X: b8 I' D2 j$ K, R
6 ]/ ]& l3 F9 W5 \3 ~7 W' d5 X36.Which of the following is not an example of a fat substitute?
  p* r% z4 i. t0 Y8 ~1 [3 {下列哪项不是脂肪替代品的一个例子" F0 y' x( p$ S6 n7 C, y, `; B/ s
A:Acesulfame K  安赛蜜K表
9 |# {2 W* C, u; g. |' s! f' r7 f$ d4 q0 J6 T. ?
37.Health Canada requires that a product labelled "fat free" contain:
% ~, e* Z5 ~% N4 Y8 g% Y8 ]加拿大卫生部要求的产品标有“不含脂肪“包括:
; o2 n3 d* o4 F& }) g) rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ S0 K5 h) y7 y- b

; j. }/ R+ i* D' K$ f1 n  ~" d$ u38.Which of the following is not a problem associated with converting recipes?3 j) g% G& r% n! D3 o
下列哪项是不相关联的转换配方问题?5 b" g/ s4 u( w/ l8 _
A:Unit cost 单位成本
* C, s* p3 b6 |7 u4 V# [& w1 Q! ~6 S- `* Y4 a# K( p* [
39.The condition or cost of an item as it is purchased from the supplier is called:' n# w  Z& Z3 l  o4 {0 Y2 Q2 M/ L+ k
从供应商采购的物品的品质或成本叫什么, b; o0 N: o+ [' K: i" g
A:As-purchased cost 购买的费用4 K9 X: K3 j2 E$ }8 {* O
+ `- d! @( v% j( B" {
40.The amount of stock necessary to cover operating needs between deliveries is known as:5 n1 e/ U  A; F) q# Y
在新货到来之前用于日常所求的必要库存量叫什么
8 D  e5 \2 y- A: M" A; v7 H# Q0 wA:Parstock 基本日常最低库存# E. C' a- o6 W
7 x1 K+ F/ H2 B
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 k/ l& j& F5 y
下面那个缩写是用来表明正常库存流程?5 H1 ?# R9 x" Z# p& h7 I  ^+ @
A:FIFO=FIRST IN FIRST OUT 先进先出
+ r9 E% i3 k+ p# J$ i* ]  R+ w" \0 C6 V
42.Which of the following knives is used to turn vegetables?& p3 ?1 ~( T% X
下面的那把刀是用来打开蔬菜吗?
& v# L7 j( A5 T7 l) E& hA:Bird's beak knife   鸟嘴刀6 J! c' C, I( I1 E( D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 N  S. @% ^% z. Z9 a( j
" V& I" h6 v4 h! u" q) C
43.What is an instant-read thermometer best used for?
6 p+ j% H  f  U% e+ m. x% }' s$ v即时读温度计最好用于那方面?
1 I# Q6 ]. l. ZA:Checking the internal temperature of a roast 检查被考物品的内部温度; f' O" i" u% L/ Z* [) h$ h
, z+ |' k5 k# d  q0 z# @
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. z. c+ }3 F! E3 Q: a, [0 ]下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 v8 t1 x9 p2 d2 B) JA:Cast iron 铸铁7 P" T" q  ~: q1 l) c+ E

+ ?2 s7 k$ j7 e3 a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 u, n6 ]( o. O$ W" C
哪件装备下面有一个可移动的碗和一个S形叶片?3 Q7 H( v4 n' O+ G. e. v
A:Food processor 食品加工机* D% i' A/ v4 `. T( `8 F
http://www.google.com.hk/search? ... iw=1263&bih=572# O6 ~% r4 [% f2 |- O

& S' i3 c8 F1 s  a) d46.Which of the following is not a rule for knife safety?3 [0 c; y$ V, V% k  L  e' v  _5 T
下列哪项不是用刀的安全规则?
6 \5 f. V4 S: mA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  V% H$ R6 U- V2 O
: q5 j9 Y- H" |$ f( S# h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# x9 X( l8 {2 p% C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 X. W- V6 S( f1 g, ^( f) pA:RondellES
) b" w1 j9 C$ f9 a% jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. y6 h+ m$ A; S5 ?! e/ E8 g
' d8 E  r4 U8 Q& O
48.Which of the following is a diced cut used to garnish soups?
  W2 T/ y0 L# V  y" b: G$ R下列哪项是切成小方块用于汤的装饰?
- k6 T0 b- k& p. y- [. [# \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: R. g% W( u- J
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, ]- D& A; F% S  E0 r" 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!!——
7 r2 b# V" b3 Y+ ~8 G5 bA:Gaufrette 8 [% f; b* Q; X" }0 X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ I$ V# `$ ]) k$ Y4 {& h4 \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 O; G! c$ I0 }4 p" d6 e7 PGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 N8 f9 z- v& C- K
# s6 M/ j6 }* z+ U
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& \% o  W* P& F# n3 u  E8 S) N8 T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)
0 i# _0 K2 A- A& zA:Cilantro 胡荽叶 香菜0 s6 Y6 x; Z0 s. i% B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 I7 N- n' F+ \# B3 H" a

- G7 y  w7 B2 O60.Allspice is made from:1 ^. W/ `& z* Q  d
多香果,  多香果香料是什么
$ F3 i- `; R% C9 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 ~& b% D- g& rA:A dried berry 干浆果
: U9 o( _+ G- u7 D% T, R  J
# E! ^4 B3 _& Z! D# d) ~9 G61.Which of the following are used to make a sachet d'épices?2 M9 C; [) u) G8 _2 |
下列哪些是用来做香包德épices?3 K" k& e  o1 z8 N0 d
http://www.sachetcatering.com/0 U: c1 v. |2 Z, N" j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 B1 f# m0 Z$ W7 e- Z4 e. X
- y/ D& z  \1 U, G# m8 G6 B; q62.Which of the following condiments are not soy based?
3 |9 R& t7 ?* L& a下列哪项不是酱油调味品的?; Q7 e: V2 e8 F* t; H
A:Wasabi 日本辣根/ P8 x6 M0 M" j7 X4 Y/ n
! P9 ]. E. x( n# s+ O8 x3 o
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ Q6 o' j  }, [: f* e
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:
$ K- k  e/ l: ]3 _( f$ V9 D/ B' {  @A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?, ?. ]) u' K& D8 k) ^. a; U5 H
下列哪个步骤是不是正确的蛋清搅打程序?9 I) L( K1 \6 o* Z
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:/ C/ U5 B- m- W: S3 X3 w. C
A:56g and 63g 56克和63克
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: e, p: ~) B1 `$ m" Z66.Evaporated milk is a concentrated milk that is produced by removing! w3 ~1 Y: Q# ~/ I9 v
炼乳是一种浓缩牛奶 是去除什么做的( S0 Q8 B5 [6 g' v/ K  ^
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:) v: V- W; ^0 `4 {! m7 l
一种烹饪方法,通过转移液体或气体是:
5 z! O% J7 C9 s3 i+ c- EA:Convection 对流' H. c7 A+ I" N) L

* r8 }( c. f6 ]; d. Q3 X+ F68.The cooking of starches is known as  烹调的淀粉被称为- B& u1 J. @6 Y7 f6 Y) H* E/ C
A:Gelatinization 糊化0 x& a% H% u4 y. T' W( C! o
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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?/ P" s" n1 J4 J) ^
A:Braising 烤' K. M  @3 [) {  l2 r
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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:
* w( i, o' S7 _0 O9 e8 JA: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
8 W* f: E/ I" o$ Y2 }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
) w5 I2 d( t5 W1 l3 r+ r6 t/ v6 N7 m% IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜' R# g) J+ D& k9 K6 ]
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73.Which of the following is a principle not used in stock making?
- s4 D% r) N+ g下列哪一项不是用于制造高汤(低汤)的原则?; A7 G6 a( P# F
A:Start the stock in hot water.开始在热水中操作4 Z' U' \4 W* V* j; C8 s

( j/ I+ C* L0 s# G. e0 L5 C; B7 H74.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
( l3 ^) D5 G4 Z' z% i9 B3 IA:Remouillage 法语熬汤7 v( [6 P3 S& N5 d' ~. d* F2 O
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