埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8021|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。  {$ a+ Z" ~& b. \

- E& p9 G8 a7 D8 _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。( J, y+ o% U3 R* p
另外,我还会找一些资料方便大家学习。
理袁律师事务所
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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# d  n' T2 g* ^7 }. E3 d
1.Which of the following methods should be used to determine doneness in a New York steak?
; f! H" h6 I, o/ e0 I3 u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)
# V/ W$ \7 L" P/ M; e! z. ?: R5 oA: pressure touch. 压力触摸6 H) K- D* O- t7 n# }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; P. z& m1 w' d7 n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
; [8 N7 y6 O) ~1 lA: acid  食用酸
" r. k" x+ j2 t) F: f% U0 e8 H3.Vegetables are major sources of which of the following nutrients?, u/ t9 P. i, D7 g: [
蔬菜中包含的主要营养有哪些
7 |9 ]' M7 B' o7 V' X+ YA:vitamins and minerals. 维生素和矿物质。
2 l& D# V; W: W4.Cauliflower is commonly served with
8 m  d( f# X; S: O花椰菜(菜花)最常见和那种酱汁搭配
) r8 ~% @; K& \, k. b& OA:Mornay sauce. 奶油蛋黄沙司
+ n0 w$ ^2 ]$ }5.Which combinations of products are found in pie dough?
  ]5 w5 F: L0 J2 p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  w9 O' N  x7 t* CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; a8 m7 g2 d8 [6The French term for mussels is 法国语青口(海红)叫什么- w* k' d) k+ Y, ?
A:moules.法语青口,海红
  m, v+ u3 X5 y4 j' V7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  m% e& ~4 C$ I# c
A:faintly fishy. 稍微有点似鱼味, z# R) D. t( H8 T) m
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! K& a% K; w: P8 D1 y( X6 zA:2 days. 2天
1 \: L4 e/ I7 ]- h9.What are the principle ingredients in ratatouille? % l* I( N% {! d9 Y$ i; _9 Y
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) W6 \9 i6 }2 s5 y- s' ]A:Zucchini, eggplant, green peppers, onions and tomatoes
) ]6 ]. b7 [; V" M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 k$ w' J. n$ B- c7 M( G5 n
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 z' `; f4 F3 K4 \- f: b9 D) GA:cook food in quantities that will be used up within 20 to 30 minutes.
3 V5 k' g* a" B大批量烹煮食物要在20到30分钟内8 V% `( n. E( S( Z6 d
11.What person has the authority to issue a Health Permit?. s4 C6 E, n( H( ?$ r- L+ Q8 w- U
谁有资格颁发健康证(卫生证)。
7 X; O- A! H5 l, J3 L& @A:Medical Health Officer.
: ], K' y3 j% F8 {5 H) f) ^6 t医疗卫生官员。* i4 r- b) y+ V2 W3 A: j
12.For what period of time is the health permit valid?+ ]9 V; F* Y8 [- g2 c
健康证的有效时间是多久?  t. y- s4 X5 u, o
A:12 months.12个月
  I  F4 o" n; @  R6 `' o0 B13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 G8 g3 w. V& C+ b
在食物和饮料准备区,通风系统换气的标准时什么- J" c  o8 C7 C$ X3 L
A:08 times each hour. 每小时8次
* o% u- R% }6 p. M* l  Z14。The minimum temperature for manual dishwashing in the wash sink is$ H+ P; r) m/ z$ i- b* z0 |
手工洗碗,洗碗池的水温最低多少度?
  A- |0 s6 J+ W7 W+ N! |6 L1 VA:110 degrees F (43 degrees C). 43度
# V& x5 `3 k+ }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 z/ t3 `5 E1 H) R4 u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 k! D" h4 Q7 `7 o5 a
A:180 degrees F (82 degrees C).  82度# l2 C$ ]: i* ~) q( D4 w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 ^; ^- _1 D( d, I2 u  E8 i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), X& M4 z& c% K
A:en papillote.  法语自己理解. s, z* N+ F' d# ^( k  H1 A  I( u
17。Wing or Club is considered a) C( i! w( A; w0 ]
翼和CLUB 被看做是一种...
# b0 ?+ a8 I4 Y& w4 sA:Bone- In Cut     带骨切5 A! X' Z' |# p0 V9 ?! E
18。New York is considered a   纽约牛扒被看做是一种  ^) d2 _# x, _7 i; y: M5 g: k; \
A:Boneless Cut     无骨切( W0 @. L* e% c4 n3 T
19.In general, a court bouillon for freshwater fish will contain
4 ~; E$ n, C- g  \6 s  e3 T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
1 Z: _9 I  B, O0 g: L  P- cA:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 T) Y; S4 c) ~8 o' e
和做海水鱼同样数量的调味料和香料7 S* K; o; {) u# P8 ^2 J: |5 ?+ H4 D
20.Anise is very similar in flavor and appearance to
# R. C. ~% l2 E6 h八角和下面的那种原料有相同的味道- Q5 I: w# N0 j5 k
A:fennel  茴香) ]5 _/ K) T8 |5 j# l- R/ t
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  v# M* d: ~5 f6 ~' [! m, M& L
下面那种原料更像大葱且有平面的叶子
% z4 E  r" f' ?- M3 x$ k- ]: \- fA LEEKS  似蒜葱 (这边人叫京葱)
0 }$ \6 h% b0 w: F22.Which of the following cutting shapes refers to a small dice6 K6 y3 T) {/ c/ E6 r
下面那种刀切形状指的是很小的粒(末)
+ ^; C) z, c* e9 OA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 l8 ^2 @. I+ q& u23.Oil is added to the water for boiling pasta in order to6 J1 M$ @& G1 v3 U3 |2 ~. {9 @
向煮沸的pasta (意大利空心粉 )中加油是为了+ p9 H5 H) E# P9 r8 h' `. o! D; {
A:prevent the pasta from sticking and to minimize foaming action.
" \& h+ s, r1 ]  H- o2 k. o防止面条黏合并降低发泡。1 l5 R% r+ S' o( u, P) u
24.Which pasta dish features pine nuts and basil?
$ N5 d, Y; X8 M; m/ s/ i下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 |8 o7 _8 I+ ~: U) ^0 V6 H
A:Pesto.一种绿色的意大利面酱 9 f/ x7 Q% v7 t  _( |- t
http://www.tianya.cn/techforum/content/96/563836.shtml6 x4 F# p1 d( ^/ v: R  z! Q
; W" L8 V" N0 D: c5 D1 u& d  }
25.Which of the following is a spring vegetable similar to spinach?9 D5 W0 f% Z) X/ G2 q7 Q% p
下列哪项是一个春天的蔬菜类似于菠菜?
, l$ V" ]" ?2 N9 mA:Sorrel. 酢浆草。
  J$ ]; Q4 {- F' h/ r% j* o& Z0 {http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
5 _9 H! Q2 r- M9 A1 r  W: ]/ k# ~( P哪位厨师最早带来高水准浮夸的美食
4 c3 e6 l5 R  D4 o& p* l: R0 RAAntonin Carême 人名 安东尼·卡罗美
2 q3 f3 x$ T( d( L4 A1 j% U; P
' P; v+ u3 a' @8 v! |- Z" Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 X  b+ |6 M  |/ f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 T( b; t. ~2 r
A:Cast-iron stoves         壁炉4 N; D4 k  _! N: r4 Z, j
http://www.usstove.com/products.php?id=6
" \& U  ]+ ]% L5 e/ q/ C
# f( {  X- H2 x/ K; A28.The French term used to describe the roundsman, or swing cook, is:2 E, V( m: s; q6 v
法国术语,用来描述roundsman,或摇摆厨师是:
8 U* p- k$ B2 i1 A2 w$ A) ZA:Tournant   图尔南
2 F1 F, F+ z* m9 b& L6 V' k% V7 Y6 B8 N0 P4 d! R
29.Another term for the wine steward is:& I2 V/ K: ?4 s# K/ |
葡萄酒侍酒师的另一个术语是:
+ i. O  o% F0 e5 o. p/ f4 QA: Sommelier 侍酒师/ |$ m; b5 [) Q: e" y
5 Q  a' a! o/ w* C
30.Molds, yeasts and fungi are examples of a:# Y, J; x3 f. u
霉菌,酵母菌和真菌是一个神马例子
) b* `. L+ S. U; W7 JA:Biological hazard 生物危害  A/ M) E: G* a$ w
$ U+ [& z4 O) z% ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# }' Z" [3 w6 ]$ s9 S根据加拿大食品检验局,食品的危险温度区在多少之间:( A! \+ }, |% V7 Y5 h+ u6 ?' M7 T$ X& g
A:40° and 140°F (4–60°C)     4-60度  D' C( c& M. ?; y
( ?3 W/ j6 B+ D1 T8 S4 Y% N
32.All bacteria need the following for survival:' M. E+ K2 f2 D/ ^1 }8 F( I/ q* `
所有细菌生存需要以下哪些内容:
# }. r+ T- [9 H7 @A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ g8 W* D. z2 W2 V
6 g' B! U. ]( A33.Which of the following correctly represent critical control points in a HACCP system?% P* q% t# k9 G/ H3 S
以下哪项正确表示了HACCP体系的关键控制点?
9 H, S. X5 }. \& I! S' g4 ?0 rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + }, A! y, G# m( u1 F" N0 b. g. q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! t" r0 S. G# c1 E1 Z) Q, B5 h) N; X. E0 c0 x; d1 M1 M
34.Which of the following is not an example of a carbohydrate?
6 \7 d: ^5 V. g) y, ?: s下列哪一个不是碳水化合物的例子?4 |: ^0 S3 l9 X/ W# m
A:Essential nutrients 必需的营养物质
$ G+ J& q3 s. U  u! ^" I: b. m% y6 S$ a9 J9 m0 f" m
35.The process by which a liquid fat is made solid is called:
: E& O2 r- f  m& @! G  q( u液体脂肪做成固体这个过程叫什么
/ E7 a: z# E* A, L- w" p) A+ U" RA:Hydrogenation  氢化6 C4 Y; ^. F- v: M
. T+ D9 E' ]% Q. o
36.Which of the following is not an example of a fat substitute?, F1 y  j$ Y% O7 {0 a3 K9 ]" S! Z
下列哪项不是脂肪替代品的一个例子
/ h# D( r: L9 o3 BA:Acesulfame K  安赛蜜K表
% t8 T1 S# a% t; ^. w7 k, V8 A% q7 X$ f9 T. E7 y2 ?; y
37.Health Canada requires that a product labelled "fat free" contain:
5 v9 j: s: [' C9 Q5 r8 k9 Z& A/ w5 j8 b加拿大卫生部要求的产品标有“不含脂肪“包括:/ S: v" \9 {" t: l) z6 d& U" q, s
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 H, b: N& l* p9 y" U. e
: X2 ?! Y% J# Z5 g; M* N9 Z38.Which of the following is not a problem associated with converting recipes?3 m* [! Y! y+ H" j; q/ k
下列哪项是不相关联的转换配方问题?
# `- p! r" e: U! I8 K  z8 }A:Unit cost 单位成本& {: v+ ]5 s( h' y& ]
4 J4 M3 k8 C+ S" i0 S, `
39.The condition or cost of an item as it is purchased from the supplier is called:
' J0 i" d$ Y) Q1 y: M从供应商采购的物品的品质或成本叫什么
9 N5 C" z3 b/ }+ b9 uA:As-purchased cost 购买的费用
  X2 C$ _2 @9 S1 q- N
: `6 m+ S9 L: ^40.The amount of stock necessary to cover operating needs between deliveries is known as:
) h, K* m' q# x9 Y" N' Q在新货到来之前用于日常所求的必要库存量叫什么" e4 \+ l# `+ V4 x5 {
A:Parstock 基本日常最低库存
' @" ^: w; \$ n  t4 i' D6 T. [. S  [0 p! }
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' Q6 G+ B; F" Y! r7 _- G下面那个缩写是用来表明正常库存流程?1 R/ V8 u- G0 l- z( H
A:FIFO=FIRST IN FIRST OUT 先进先出7 l  c$ d/ Y9 M& E" ~+ H/ B

2 N4 h3 |; Y# [! ]3 V) y" y0 C42.Which of the following knives is used to turn vegetables?! c6 }' s5 J9 I7 S- X) H( {
下面的那把刀是用来打开蔬菜吗?7 k; p5 G! k! B$ `% I% Y% A
A:Bird's beak knife   鸟嘴刀" I1 q; ^" ?  E; D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# |1 K+ h8 f) w% a
6 y  s4 R( q: S$ Y
43.What is an instant-read thermometer best used for?8 m  h3 V2 x: B9 W3 x1 G1 f  g8 o
即时读温度计最好用于那方面?
: Q2 ]* J: ?; ?* VA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ C. u$ ~' E: U, b) d) {6 z# [. K2 _9 Q* z% R  J
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' v; N. I# T3 d& R& U3 x5 ]* F
下列哪些金属材料受热均匀,通常用在铁板而且非常重
  c4 \" }9 K" A- A) b. TA:Cast iron 铸铁  A$ U8 w3 a8 A& Q* ]3 I3 C

3 P/ h& l$ l2 y# I, B% d# W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& |- ]4 i; b6 k哪件装备下面有一个可移动的碗和一个S形叶片?
3 C3 d) {0 o3 Z5 R& M; m% s: |A:Food processor 食品加工机
* b" U$ Y# q: J0 j2 R$ D6 s) ]http://www.google.com.hk/search? ... iw=1263&bih=5725 j- ^1 V% C; L. o
7 x) v7 K! V  e2 p2 |, @+ _
46.Which of the following is not a rule for knife safety?) O. y; Q. h- f
下列哪项不是用刀的安全规则?  @4 @: t" Y% W
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 g+ d# Y) [. n2 j/ D
% ^: U7 \; V. ]
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% k5 g; W: A4 T! C& h+ l  S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 J& u1 N- V  y3 i7 u- tA:RondellES 6 g; |/ g# \6 z% o* K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; ?7 e7 Z3 a/ V' r* m# T; O

2 y1 \5 I' ~3 W& q$ m0 z9 h48.Which of the following is a diced cut used to garnish soups?
) a7 ~8 S$ \! b0 r) ^: e下列哪项是切成小方块用于汤的装饰?
2 i8 Y! x/ W6 Q8 SA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 k9 \1 g6 A% q/ J5 L" a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" H, h# U9 l, h6 {2 v
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!!——
) F0 u- ]: x- y' [0 {+ _A:Gaufrette ) o/ e$ p" R; F
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 F, V' w5 p6 }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. D1 l. j) H9 h$ D& \! eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% T( _1 @. t9 U( M% U" z
. i* g2 E9 E$ D( t2 C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- T. Y; ?! z+ w+ F; T. o
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)6 G7 i( _" x3 t& F5 w8 H
A:Cilantro 胡荽叶 香菜
0 H9 N; w1 e- [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 `/ m+ C4 N' b: ?2 z6 l4 S) Q
* F- s1 m7 x1 r8 G( A# I4 A
60.Allspice is made from:
$ k1 ~) M; _+ l$ c. K# Z" ]$ [ 多香果,  多香果香料是什么
, L: J2 H  Y; C' n4 L+ j* M# h8 L' C7 Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( ]* x6 s/ H; g' g$ u8 ~8 v8 Q8 rA:A dried berry 干浆果$ Q; c# n8 D& w6 G7 }
+ {# C0 i# d; x
61.Which of the following are used to make a sachet d'épices?
; n$ G6 g0 B2 ]6 L3 c: k- t0 W! A下列哪些是用来做香包德épices?/ U+ _5 T4 S  k% K
http://www.sachetcatering.com/
9 M5 u; v0 U; h' r6 a4 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ z! W  _9 Z" m: Z8 @7 K  j5 K( Z' C4 R% U
62.Which of the following condiments are not soy based?  E& M7 a) l: I
下列哪项不是酱油调味品的?
5 U/ w2 I2 }" ]' a/ l7 Z% YA:Wasabi 日本辣根
7 P$ O  u% l2 m, U( q
) S6 @7 l/ v3 g) B$ {- f; ?- V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) h( A. k" K0 _1 p) Q4 |
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:
: l7 ?8 {# ~1 qA:Pasteurization  巴氏杀菌
2 Z9 B/ M0 Q# P% h, @
% c+ ~- A7 d5 i8 R6 T6 v6 f- [64.Which of the following steps is not the correct procedure for whipping egg whites?. @( G& w! y& C, l# ^
下列哪个步骤是不是正确的蛋清搅打程序?) V7 \& T+ b: X, w4 V- E% E
A:Allow to rest before use. 允许休息后方可使用。
' I/ r; A* X6 r0 g
  G) N- r* x! K% P65.The weight of a large egg is between:一个大鸡蛋重量介于:
* p% T8 @, e! i0 T3 y- [A:56g and 63g 56克和63克
- k: X4 G. Y/ ?+ r
8 U$ J5 R/ |8 K9 Z# F4 p- n) l66.Evaporated milk is a concentrated milk that is produced by removing
8 \. B  P  E+ h* I' a炼乳是一种浓缩牛奶 是去除什么做的; P# X- U( a5 y
A:60% of the water 60%的水2 S: Y0 u) A" O0 a% [. R

3 r+ I' q9 ^  ^& [2 m7 U67.A method of cooking that transfers heat through a liquid or gas is:
% Y+ p/ Y/ B5 n& i: S. T& \9 c/ k一种烹饪方法,通过转移液体或气体是:- g* W3 k2 c3 q8 }3 ^5 _% |
A:Convection 对流+ Z- ~! v* g: q4 _8 w# B" Y. ~! ^

4 }0 r) x  n$ t% F68.The cooking of starches is known as  烹调的淀粉被称为
0 s, g/ ^5 f' M! Z# J8 l2 ]& PA:Gelatinization 糊化
0 A- g0 I  d: m; C
1 T% f# l( ~/ r+ R# H' _! \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 U# |% w1 z8 w/ x# O% v
A:Braising 烤
" f6 a& Q/ T$ d7 W2 }. E2 f( {: J& O% ^; H( `2 i3 X& Q/ |
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:4 `5 G7 L  ~9 q# ^: b7 W+ V* Z& ]
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理- R% k0 N. U7 y; l
' b0 p7 j) E, Z5 `) }
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
2 V6 L9 |) c; \) p0 f2 U3 t9 c8 iA:Fumet 原汁. d, i7 W* R( B) W' w! A9 q1 k

0 u$ h, S% w1 S  i! {& S72.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, S8 s  j$ B1 B$ n4 k. @
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, h0 K' b8 X' ^" _( ]. b9 X3 v4 H, R7 W- s9 Q5 Z# G
73.Which of the following is a principle not used in stock making?, F/ M/ h/ `5 b% a" ~
下列哪一项不是用于制造高汤(低汤)的原则?5 j9 E' n2 \. h- w  n8 @( f" }/ E
A:Start the stock in hot water.开始在热水中操作
1 w' ^, T$ U* J
& ^7 W% ^; q, F4 T8 V) L74.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' M$ v) R( p/ x% z) c7 o- `7 m. h
A:Remouillage 法语熬汤+ T/ @+ i& `, @* Y
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
理袁律师事务所
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-11-29 09:12 , Processed in 0.129741 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表