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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。
  `5 N7 P: I+ A& i( N: [9 E; W( i5 W; `
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& L# k; j' n: b% F另外,我还会找一些资料方便大家学习。
大型搬家
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发表于 2011-4-14 18:39 | 显示全部楼层
理袁律师事务所
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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
" T+ z( J3 ?- r0 B' |& M, J1.Which of the following methods should be used to determine doneness in a New York steak?
0 \* e1 I- q( p* 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)
7 G/ A. N* E: a# f" G3 r+ s2 M# XA: pressure touch. 压力触摸/ k- T0 [9 e5 T( }1 a# D# G
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ A2 v6 X3 f( I. R2 w4 k) e9 V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
* }+ m% g# G, l* V0 @- ~2 QA: acid  食用酸
( Z6 ~( F6 w" b' Z5 V3.Vegetables are major sources of which of the following nutrients?
5 B* s! j* s7 x# g! I  p) n蔬菜中包含的主要营养有哪些8 N3 m+ c* S( M! }
A:vitamins and minerals. 维生素和矿物质。: i0 r- C5 S7 M- C8 J2 H8 u
4.Cauliflower is commonly served with: |7 `# A5 k% ~( m5 R
花椰菜(菜花)最常见和那种酱汁搭配3 Z  N4 z$ _4 q! t
A:Mornay sauce. 奶油蛋黄沙司
# R# W1 Q& _" o/ t: g5.Which combinations of products are found in pie dough?3 h: `3 l3 _& _
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)4 T$ Y. S: ^$ H& b* D8 O
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% b. U" w; r4 q6 H) i8 H9 P. p6The French term for mussels is 法国语青口(海红)叫什么
; e: x8 G# I, |7 V: z% f2 h5 Y; iA:moules.法语青口,海红
- [4 \; _# H" Q2 }& E" r7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" k0 |* A* ?" |1 {A:faintly fishy. 稍微有点似鱼味
2 @; g! s# N) O% G& u; b0 f5 @8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 e6 ~( o( F  f- N5 OA:2 days. 2天
% \% Q9 N: U/ H' u) A7 v! W& a9.What are the principle ingredients in ratatouille? 4 a4 Q: A2 E% ^8 G- \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& f* w; F3 O# ?6 [9 l. @8 v
A:Zucchini, eggplant, green peppers, onions and tomatoes5 s& J4 y8 i% q0 ^0 a1 z, E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 K5 l$ U6 o8 W- ~. ]/ K4 r
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
4 S3 q- A2 V: J6 {$ G) M( m; N- AA:cook food in quantities that will be used up within 20 to 30 minutes.- U/ a0 P% R: `7 c+ x9 K
大批量烹煮食物要在20到30分钟内2 I2 N4 D0 l3 O' N& {2 L
11.What person has the authority to issue a Health Permit?
9 v, ~0 V' }3 T! i2 V7 D) f( m谁有资格颁发健康证(卫生证)。
$ p% c2 A0 i/ ^# d; E6 RA:Medical Health Officer.
9 ]6 x; ]* k. j' s/ q医疗卫生官员。3 E& V2 i- R" f" D! F* M
12.For what period of time is the health permit valid?; z8 U% J* ?# F; ^3 D" c
健康证的有效时间是多久?9 }( U0 Z, Y% \+ r* N( r" d
A:12 months.12个月  C* Z, K. \0 b
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) s# p6 l; k# w4 K8 Z9 d在食物和饮料准备区,通风系统换气的标准时什么2 G" d! w  u6 Y; L7 C" e
A:08 times each hour. 每小时8次
* L; {3 D; _1 e; g7 q+ }+ U: l: k7 L# u14。The minimum temperature for manual dishwashing in the wash sink is
1 e6 C7 {' d, B+ R2 N手工洗碗,洗碗池的水温最低多少度?
! d2 l$ N8 g* u6 R$ C. ~* ]  |A:110 degrees F (43 degrees C). 43度# S1 V* q/ T6 t3 Y+ }$ x- c% ?
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 v3 k! I- ]/ ]1 Q! p1 \& K
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' f2 s" l; s1 a; H4 ~" i9 O. \
A:180 degrees F (82 degrees C).  82度: O" K% C6 \; z/ G* x
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ h/ `8 s4 s: g% S& \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  n; w" h( c, `# R5 o' |% cA:en papillote.  法语自己理解) q7 }$ M" C0 V) K9 }" ^9 p2 [
17。Wing or Club is considered a
' n$ s" g/ O0 V, }翼和CLUB 被看做是一种...% b. `1 x+ E. V- r
A:Bone- In Cut     带骨切: ~" Q9 g1 {& ~: t" \
18。New York is considered a   纽约牛扒被看做是一种
4 }% a0 B) \" N  j7 t5 g  @' e, t- V. |A:Boneless Cut     无骨切
2 q' G( S0 c1 n19.In general, a court bouillon for freshwater fish will contain
! {. F  x5 Q, a$ S$ G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
6 ^! C% @, l5 B' eA:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 H+ e( q9 m$ s# ~. ?: a9 d* W
和做海水鱼同样数量的调味料和香料
9 E. T* `. o5 k# ?: l/ l0 |20.Anise is very similar in flavor and appearance to
/ C6 U' }+ l$ [, ^% j八角和下面的那种原料有相同的味道2 \0 a  L( Q% {% I# _  a( M* x
A:fennel  茴香: |2 q& q( G% O: P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' O) q" r7 `4 g0 m; o
下面那种原料更像大葱且有平面的叶子& f' ^2 t# P* [% i
A LEEKS  似蒜葱 (这边人叫京葱)
- |. K% L  t! I* Z/ |( Q* l22.Which of the following cutting shapes refers to a small dice
6 C: k* F, r/ K2 P5 A0 U+ D下面那种刀切形状指的是很小的粒(末)+ H5 L7 W  l' @- _9 O- W
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。& r- v1 ~; y1 t  w
23.Oil is added to the water for boiling pasta in order to, ~3 Y/ p- }. B+ |! F
向煮沸的pasta (意大利空心粉 )中加油是为了( {+ H. a! j' I8 _: K1 w4 J
A:prevent the pasta from sticking and to minimize foaming action.1 j- X. p. A5 S$ e/ b- C; `
防止面条黏合并降低发泡。1 c, ]: z; B# }% A$ [" a
24.Which pasta dish features pine nuts and basil?) Q2 n+ j! a' U
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); }4 m" j7 i1 w# Z6 p
A:Pesto.一种绿色的意大利面酱
9 I2 P# {5 U- D& Jhttp://www.tianya.cn/techforum/content/96/563836.shtml
7 r* E8 x. l8 j$ d+ j5 e0 ]/ U* k7 u5 O3 V" J: |$ v" E
25.Which of the following is a spring vegetable similar to spinach?
$ R  `$ ^- `# q: b$ x, p) w6 a! J. R下列哪项是一个春天的蔬菜类似于菠菜?- b  T7 T; K! D5 d+ v& v
A:Sorrel. 酢浆草。
6 L0 k9 Y/ ]% g1 J" Ehttp://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:1 z6 O' {1 [, |0 {5 j
哪位厨师最早带来高水准浮夸的美食
8 a) T) q# Z- s( ?2 a0 f$ B: vAAntonin Carême 人名 安东尼·卡罗美( H/ |2 l% ^. @+ K, `
! r: E+ }" W6 M9 T( x1 C' c. S
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: p4 \! W* G1 u- @' 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 。$ P8 U, ^5 v% u1 [6 }; o
A:Cast-iron stoves         壁炉" P) m9 i* ?2 {0 p
http://www.usstove.com/products.php?id=6. K9 J* }4 `# b7 M

3 S. G) F$ J9 {* R$ y0 D$ U28.The French term used to describe the roundsman, or swing cook, is:5 R* y- s& ?( F+ p% a) S: u
法国术语,用来描述roundsman,或摇摆厨师是:
# f' S7 l& M& PA:Tournant   图尔南
6 ]% f! A: z$ h  B. V3 Q7 Z- D' M% J8 S/ R# f. [8 a
29.Another term for the wine steward is:/ F8 \1 d( K, n% g( D4 G2 h% _4 X
葡萄酒侍酒师的另一个术语是:6 ~8 c: F: C; Z+ A0 O
A: Sommelier 侍酒师. H; l+ l) q: l3 d! E
, i8 B' Y/ Q9 U% \
30.Molds, yeasts and fungi are examples of a:
1 e4 r, {7 n% k( n3 z  f1 b) d8 I霉菌,酵母菌和真菌是一个神马例子* S: v8 g" Z( d9 i- w, o
A:Biological hazard 生物危害3 w5 P6 e  `, n' b$ M8 i

) {; m. e: Y  m$ ]# z6 O0 ^4 @; i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 w- d9 P: z$ s( V7 n+ c根据加拿大食品检验局,食品的危险温度区在多少之间:, z: Z+ u2 y9 p; Z
A:40° and 140°F (4–60°C)     4-60度8 i$ V7 b& O) R3 F1 C

( a3 ~& F6 n; S! A: {5 S5 x32.All bacteria need the following for survival:1 |6 C. S  w6 q
所有细菌生存需要以下哪些内容:
# t2 Q; P3 R! d6 e7 a5 _  BA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# l1 C6 o, [. a  `5 `

( G6 ^4 b) p& b2 m$ N0 e: v1 e2 X1 ?33.Which of the following correctly represent critical control points in a HACCP system?
: h( L" G! [3 W" e; V: B$ b, f以下哪项正确表示了HACCP体系的关键控制点?$ N7 x1 i2 d, }/ z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" X, y$ K' e2 d+ z5 Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ a6 N" }, b: f) }3 C
& t3 h6 Y% I0 R- C  W: @' N) G5 Z
34.Which of the following is not an example of a carbohydrate?
# y0 E1 l+ b7 V2 j下列哪一个不是碳水化合物的例子?! i0 J: J% D9 \- i
A:Essential nutrients 必需的营养物质( H$ {# Z( Y3 \- T+ e. G& Z, h0 r) j
8 T3 d' B5 B& X0 A: @
35.The process by which a liquid fat is made solid is called:: g7 s5 {/ ^, j, [$ ?
液体脂肪做成固体这个过程叫什么
- X2 N2 |3 v2 ]A:Hydrogenation  氢化
4 r4 K2 P- c) Z* m1 H# X5 X' N! s. \
, r, Q; p4 F9 S# k+ {36.Which of the following is not an example of a fat substitute?, @& p% R' N- g/ @6 @
下列哪项不是脂肪替代品的一个例子" U% a* C# S! f& P, i. t5 h
A:Acesulfame K  安赛蜜K表
3 C# P" X  J) Q, j) u. i
2 v7 c9 J& P  ?. H! z/ s37.Health Canada requires that a product labelled "fat free" contain:& J8 z7 Q- b9 k; I# k9 |4 |- Z
加拿大卫生部要求的产品标有“不含脂肪“包括:; d. J) J" ^/ e/ A6 J* W- x; K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 |. N4 |! m( [$ H' G( Z+ I
- n9 c+ {$ P% [5 S3 z! q
38.Which of the following is not a problem associated with converting recipes?
4 k# c# ?  C6 c: z* m* M( F下列哪项是不相关联的转换配方问题?
1 ?$ @, }" c( N* J& J& c9 u' cA:Unit cost 单位成本
, b% k3 K* l4 ^# r* x" u* ]. K' `# b; e+ h
39.The condition or cost of an item as it is purchased from the supplier is called:
- f; X5 g+ e# D+ C4 Q从供应商采购的物品的品质或成本叫什么
+ k$ H/ J8 y7 N! e( z  vA:As-purchased cost 购买的费用* I9 [( h7 i7 K. A
' V! @+ @$ m, A
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  R. z+ q: {" |) d: a在新货到来之前用于日常所求的必要库存量叫什么
7 g0 a* A1 W! nA:Parstock 基本日常最低库存
1 E5 J7 U: [3 R8 w: n- m# e% o4 T# b3 a
41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 T- T+ G6 r) c4 o# g2 ?5 n7 ~$ N下面那个缩写是用来表明正常库存流程?
- C# w3 J1 v5 v+ S' ~, qA:FIFO=FIRST IN FIRST OUT 先进先出
) e' s. C" B/ E! i8 ^
5 S2 e9 {2 ^+ P6 Q1 W! W  W4 B42.Which of the following knives is used to turn vegetables?
% V$ l; [2 G% e/ B, |0 l( G' p下面的那把刀是用来打开蔬菜吗?' a. o( C9 o5 y) [; ], f; j$ m
A:Bird's beak knife   鸟嘴刀
$ }. `* `: y' e) ]! M$ ~# l6 ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' |7 r) d# j" n6 Q' J, \4 h
# E0 ?4 J$ a/ K' [" P
43.What is an instant-read thermometer best used for?. O1 \: N! e- g% H  L  w
即时读温度计最好用于那方面?
" _5 B- c6 Q, B: C2 X/ l- Q: nA:Checking the internal temperature of a roast 检查被考物品的内部温度5 Q4 \* Z- P7 t* f4 i, [
  n; b  M3 w8 D) _" i
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! Y, s# Y3 A% _. s下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 G. ]! E) E4 \- Q* r2 t/ WA:Cast iron 铸铁/ J2 g$ p, Q; l; Y% Z
' G) R: D5 F5 d4 R0 o5 W
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ m% w4 t9 k4 x$ w! ?: G4 h
哪件装备下面有一个可移动的碗和一个S形叶片?% E1 e( i  d3 m( E+ \/ ?
A:Food processor 食品加工机
0 E4 n  I$ D- z1 h0 ]5 e# xhttp://www.google.com.hk/search? ... iw=1263&bih=572
% [5 x$ u6 v6 a  t; r& I* _" z- V
46.Which of the following is not a rule for knife safety?* M  N2 I) A% d3 A
下列哪项不是用刀的安全规则?
& F8 O+ e) H; _* @1 D9 j( JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
' ?2 F" R6 T6 l* p
5 o! B) A) N9 W5 g$ ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* D4 B4 P" _3 J% r, g, s. ?0 G, L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( x$ D7 j4 h& u7 ?% d
A:RondellES - f- }9 _' ^2 N, n, N; ?" v8 L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- L$ Y9 ]) ]% m0 e2 F6 q) `+ u

) S: l. f2 Q! \- |4 ]1 L% B48.Which of the following is a diced cut used to garnish soups?
9 Y( ~& Y; u$ \5 I. X0 B下列哪项是切成小方块用于汤的装饰?
! D$ B: ^  R9 QA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: K$ Q  i2 d8 v* F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 ]; v6 |8 d6 Z1 o: Q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!!——) W) K2 M6 h- d- b4 ~# J: t' N: U
A:Gaufrette
8 V5 @- F+ u$ k5 {2 Y( Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  Y* Q/ ], _, W4 {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& y* ^& d9 i8 \/ ?) J
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ R3 n: }  A& ?' [% a% D9 C) m  m# S6 a! |4 u+ V4 r, ^
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; P% v8 }$ a) O5 p. Y" L, Y
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)
+ J- Y' W6 i4 S5 }! n8 TA:Cilantro 胡荽叶 香菜
3 g) |9 A& ]* L+ e- r; K- |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ o% t+ }* y5 W: D  [

+ D# L& {, G( l' }- J" K( R60.Allspice is made from:
% \/ z/ n* P: ^3 G. J 多香果,  多香果香料是什么
9 |3 }3 G) ~& @# uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: o' i" F8 b/ c& V2 `; EA:A dried berry 干浆果, }/ d5 |& z' y) R1 r) d7 i

$ w. j  G" N: |) p* x0 y61.Which of the following are used to make a sachet d'épices?) k4 N' H! E4 g' l8 V
下列哪些是用来做香包德épices?2 x  Q( `6 W* n$ D1 A5 _( X
http://www.sachetcatering.com/
6 O4 U; S; l4 H& l7 O- ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ m+ f% n# @9 t9 @& g6 I- d$ ]/ O
) e: _. H  f9 w" `3 W$ [1 ^
62.Which of the following condiments are not soy based?
) t. W0 T" X* f: @下列哪项不是酱油调味品的?2 |& h/ a4 e. ], ^" j
A:Wasabi 日本辣根
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- ~6 [0 Y9 M- L. l4 p. o# F6 u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- t- r* ]! J2 o9 Q4 B0 I$ Q5 `
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:2 S1 S4 m) S; \7 U2 S
A:Pasteurization  巴氏杀菌, d  s! K# p0 \% r- w3 [

) Q: D$ N) o, j7 }64.Which of the following steps is not the correct procedure for whipping egg whites?
2 ^0 z. p$ p$ R下列哪个步骤是不是正确的蛋清搅打程序?
6 r% O0 n: G  VA: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:! i7 [; Y! U" g
A:56g and 63g 56克和63克
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/ i1 a: K( T) }% o66.Evaporated milk is a concentrated milk that is produced by removing  ^" H) C1 }0 l& Z. X6 {. G
炼乳是一种浓缩牛奶 是去除什么做的8 s! q' J/ s, G9 H3 }1 }7 o
A:60% of the water 60%的水/ f1 n( B! ]+ w6 W; i) j1 v

2 Y2 `) `! {5 i  m  Q67.A method of cooking that transfers heat through a liquid or gas is:' _8 f& `- C7 Y  d
一种烹饪方法,通过转移液体或气体是:0 v1 D. z" K- i3 F
A:Convection 对流9 Y6 P! t; ]9 [. ?/ @5 L; K

6 C9 T$ Y# U# i, m7 S: V68.The cooking of starches is known as  烹调的淀粉被称为
; x5 u7 \7 v1 WA:Gelatinization 糊化5 E3 c$ l5 z/ r) x

' Q, H+ N" ?" ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& P7 Q! G0 v# `; Z; ^
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:
% V% D" B" }! k- W# N- N* ^A: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) Y! S) r1 H( H
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3 @; Y4 {' P" E& e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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3 `( n9 j% K* w, h73.Which of the following is a principle not used in stock making?0 |$ m1 {2 I/ }! V! O/ R
下列哪一项不是用于制造高汤(低汤)的原则?
. V' _3 f6 ?+ X+ J) RA:Start the stock in hot water.开始在热水中操作0 e' L& ^; k1 i! C+ C
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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
( x' w0 |3 \- s; GA:Remouillage 法语熬汤
5 b) x5 @; L2 W; q/ m$ G7 Z/ ihttp://www.haibao.cn/blog/post/176242.htm
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