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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。8 s3 v) ~5 y! z0 v* |# Z" r% I
7 f7 v' j% H5 k1 o  \: ~, `
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。
: |( t/ p! D* F9 [& 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
+ |0 h. i4 w0 Z7 e( i2 @( W1 e- i5 o1.Which of the following methods should be used to determine doneness in a New York steak?
) Y% l( q; Y% U, ~8 p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)/ S6 O' c) K$ Q* @
A: pressure touch. 压力触摸  v) F/ O. s7 ?3 s2 Q& r* F" K/ q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) c2 Y0 P6 J/ J2 A
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. D# d; W4 e$ P5 h4 k: [
A: acid  食用酸
7 r/ a2 O: m/ q7 s$ H3.Vegetables are major sources of which of the following nutrients?
& ?" |) G+ G! I# t蔬菜中包含的主要营养有哪些
- R5 r: I' E6 _. dA:vitamins and minerals. 维生素和矿物质。
; \5 B# a* k( J6 u4.Cauliflower is commonly served with
; h5 l7 X! m) D  {. N2 n5 u花椰菜(菜花)最常见和那种酱汁搭配- N/ T) Q" z) X3 F0 h
A:Mornay sauce. 奶油蛋黄沙司+ p" m5 @9 O. h9 Z
5.Which combinations of products are found in pie dough?
/ ~* |4 w) B! v8 ~. k' {下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) W6 Y0 `3 P7 n8 ]6 F1 GA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 y! a+ `: o: y( K+ ]* F0 \8 H6The French term for mussels is 法国语青口(海红)叫什么. g$ Z$ I6 ^+ U8 W% Q" O
A:moules.法语青口,海红
% X+ |( q- p- h/ z* j1 J8 A7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 N/ B6 h$ R. y2 t+ O: CA:faintly fishy. 稍微有点似鱼味3 q# }; V, r% s9 @8 z6 O' a
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; {, E' S- T; c# `3 l+ K
A:2 days. 2天
# R8 }" j- e. {9.What are the principle ingredients in ratatouille?
7 h% @. N1 o6 e# Q/ J' y- |炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; j* s1 F. ]: s, j# b# w/ }5 rA:Zucchini, eggplant, green peppers, onions and tomatoes; \5 f3 w$ w8 \8 u1 x& r2 k
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& b; e3 d' V$ W10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?: g# c  e- F& ?$ @" ~
A:cook food in quantities that will be used up within 20 to 30 minutes.
- k8 o5 ]' o2 X* R! N大批量烹煮食物要在20到30分钟内( t5 q' ~! A7 j+ N; m* R7 Q9 A
11.What person has the authority to issue a Health Permit?
! e# U9 i! d( d  w, A; U0 q! {谁有资格颁发健康证(卫生证)。; W7 E) i0 g" Y- v( V4 c5 I, a
A:Medical Health Officer.+ z# D) ^9 v( Z( ]
医疗卫生官员。
' P1 v. r8 d: @# e8 G. L12.For what period of time is the health permit valid?
) ~. N6 _. Z! H健康证的有效时间是多久?
4 ?; D5 `9 H% ?. q% lA:12 months.12个月  n' l$ P4 v0 W3 O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ j0 ?7 N$ W8 w- ?在食物和饮料准备区,通风系统换气的标准时什么* H+ v7 }! _, ~4 E1 P
A:08 times each hour. 每小时8次* k9 c3 m+ F5 _6 F! ~4 _
14。The minimum temperature for manual dishwashing in the wash sink is
, F9 G* D4 L! h& `! o" c, A; m3 T手工洗碗,洗碗池的水温最低多少度?
- f1 [' r& p4 [8 ^) G% ?1 N+ u+ ^A:110 degrees F (43 degrees C). 43度1 ]' G5 ?8 n: }. m; K/ ~5 x
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ ]2 G: V) D( K* K6 z2 f' }
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 a$ H: r8 |! W  z7 |+ RA:180 degrees F (82 degrees C).  82度
' ~6 E2 J- r, f; k9 ?6 _16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ r0 \) _2 r6 C* ?8 `3 r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& P% s, }' D2 |  x
A:en papillote.  法语自己理解
4 {/ O' d, r: @1 [1 S' d17。Wing or Club is considered a
+ L* t0 z% C, g7 M2 E5 S! F翼和CLUB 被看做是一种...
5 C7 [- z& d: g; C1 F- j3 vA:Bone- In Cut     带骨切
6 J  g, n9 V- A6 O& j. c7 |2 S18。New York is considered a   纽约牛扒被看做是一种
6 B1 r2 Z1 n/ h4 AA:Boneless Cut     无骨切
8 N0 I( Q! `: E/ f5 @, C19.In general, a court bouillon for freshwater fish will contain
! u# w2 g2 G  @# s9 a( N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 v9 R. k5 N  Q' j% ^A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) ^, J, s: J6 M3 Y% U2 P
和做海水鱼同样数量的调味料和香料
% a( v6 V( ^. {: _- T# D( _20.Anise is very similar in flavor and appearance to0 f. A# `/ t6 Y. t) y
八角和下面的那种原料有相同的味道
# ~7 A7 _- E6 W+ c  _' K2 z- Q, uA:fennel  茴香
# P; [% z1 l8 K/ h$ ]4 W' q; |7 l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" V- s% D4 `2 D  z4 ~下面那种原料更像大葱且有平面的叶子
8 X  H" ^2 H4 G; JA LEEKS  似蒜葱 (这边人叫京葱)$ J' s8 m+ c0 g+ J
22.Which of the following cutting shapes refers to a small dice4 ~7 ~2 m# L2 k
下面那种刀切形状指的是很小的粒(末)5 H+ V2 F% W6 ]: \5 o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 q% h+ Q$ X" K0 E23.Oil is added to the water for boiling pasta in order to3 Y1 W5 M: c, v; L$ w
向煮沸的pasta (意大利空心粉 )中加油是为了
6 N: V3 |! G5 p8 R* |- f4 NA:prevent the pasta from sticking and to minimize foaming action.
  @* W2 Y  B8 z, `防止面条黏合并降低发泡。
) H  G3 J8 k2 j4 j2 K24.Which pasta dish features pine nuts and basil?, V/ z% w' ]4 \$ z' F" R! J
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 h* ^8 f& r* g3 @8 p7 w  s
A:Pesto.一种绿色的意大利面酱
  I9 u8 D! T4 Q7 ?http://www.tianya.cn/techforum/content/96/563836.shtml# L. M7 F. U  \0 q
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25.Which of the following is a spring vegetable similar to spinach?
% k" B* F( ?& O: |# i& _0 n' Z下列哪项是一个春天的蔬菜类似于菠菜?' a' |/ w0 R. A$ ]6 c" P
A:Sorrel. 酢浆草。$ G$ {9 L8 [7 j7 J! b2 W- |+ C% R
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:9 Y% J. [* R% H) \5 r
哪位厨师最早带来高水准浮夸的美食
5 ^* h% C6 D  IAAntonin Carême 人名 安东尼·卡罗美
  t; G1 [% n2 V: y. w& T9 V: J2 Q
/ w7 R0 t/ e2 t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ J, M$ Z1 Q! Z( G) v# 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 。: w/ h' h) k% B6 D3 p7 P
A:Cast-iron stoves         壁炉$ j1 [# H( D) A
http://www.usstove.com/products.php?id=6* d& ~* L. F3 D5 H  s/ K

  l3 C; g4 K- R0 {28.The French term used to describe the roundsman, or swing cook, is:
- ?7 x; z1 j' D) p  z法国术语,用来描述roundsman,或摇摆厨师是:
1 y) e% _0 `* x, }, a1 V' JA:Tournant   图尔南
/ W% i/ }3 Q+ Z$ j5 l0 ]5 g
# S- M. A9 h# q* a29.Another term for the wine steward is:8 j. q9 X# ~1 Q" U  n: `! _
葡萄酒侍酒师的另一个术语是:( v3 p/ o. z; s
A: Sommelier 侍酒师. R9 x  z3 i. g9 f

2 Y, B: z3 g" @4 _' O: y3 K  F- ^30.Molds, yeasts and fungi are examples of a:
3 X! l( z3 [/ U霉菌,酵母菌和真菌是一个神马例子
* T/ B' l8 i. i/ u* ?* JA:Biological hazard 生物危害' X3 I9 G7 ]( a' H! h4 ^# B
2 j8 Y6 Z7 Q5 L
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* v, r3 j: Z: Y7 B) A8 v
根据加拿大食品检验局,食品的危险温度区在多少之间:/ ?( i. M2 W$ |9 O- Y) j- p$ D
A:40° and 140°F (4–60°C)     4-60度3 U5 c% \* M+ g( h

3 N  r+ c# W2 m* `8 b7 P0 l9 v32.All bacteria need the following for survival:2 z, A: ^; }/ e& y* [% t9 T1 @
所有细菌生存需要以下哪些内容:4 m0 u7 w; J4 F
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" r/ n+ n& N, D  ~  b

2 {# i$ \- m  f3 {% V7 \33.Which of the following correctly represent critical control points in a HACCP system?
: _' m7 [. g. @( R以下哪项正确表示了HACCP体系的关键控制点?
6 W5 C% a8 Z: c" ?! b4 f# P$ sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" x5 L. h) \/ U5 @' m食谱,接收,储存,准备,烹饪,保温,冷却,再加热. ~$ k2 R1 v- b' x3 r5 Z) I
9 i0 a4 R% J6 n5 V0 Y
34.Which of the following is not an example of a carbohydrate?
/ f' d1 Q% |1 {1 P! @4 I1 C下列哪一个不是碳水化合物的例子?
" P9 T3 X( d. T1 O6 oA:Essential nutrients 必需的营养物质- f/ @8 `( d% ?9 w1 F% H

$ V; t4 w4 n5 G7 X& m4 }( E* d35.The process by which a liquid fat is made solid is called:- \# ]5 }& [- D+ k
液体脂肪做成固体这个过程叫什么( z* w" A& L& D; r! @
A:Hydrogenation  氢化
1 ?! j3 o7 k+ P# l) f
* ^9 q$ d  T7 P* _) T# W# T, r36.Which of the following is not an example of a fat substitute?% L7 k- p5 ~% D) o: _
下列哪项不是脂肪替代品的一个例子+ J: W0 d7 H  Z5 |+ }) ]) R  J
A:Acesulfame K  安赛蜜K表) ?, I. h6 t1 F6 G+ B6 ^

% H5 X/ |4 D8 @& }" N  K1 n37.Health Canada requires that a product labelled "fat free" contain:5 G( o7 v& Z  u1 V% w
加拿大卫生部要求的产品标有“不含脂肪“包括:- o: C0 v( h. P5 E1 {) @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# s. g7 r( z8 o8 J) o" y7 [4 ]. F" K: y' w- M5 t4 U$ X
38.Which of the following is not a problem associated with converting recipes?; S7 V: {$ o( D$ |
下列哪项是不相关联的转换配方问题?- P2 v( J, o2 G# _
A:Unit cost 单位成本# g0 H/ `: ]' K+ Q# j* D2 x
3 e2 H# M+ O! i- U: \1 v
39.The condition or cost of an item as it is purchased from the supplier is called:1 h' q6 G2 Q! [  g! O* L
从供应商采购的物品的品质或成本叫什么& {3 ]; P/ `9 r  d. r: J
A:As-purchased cost 购买的费用, R5 s* p  ]+ f  L. z: ]3 D9 \
& x5 P5 b" F2 K9 v8 d( b/ V( T, ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:/ I) w  I6 F( j
在新货到来之前用于日常所求的必要库存量叫什么: V. ]1 K' b/ z% ?
A:Parstock 基本日常最低库存
/ ?" K( {* g) W
' q2 x; m% J4 b6 Q2 R% ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 ^' N5 ]4 p3 c. D2 F下面那个缩写是用来表明正常库存流程?$ x4 C  g. u) w6 _9 m
A:FIFO=FIRST IN FIRST OUT 先进先出
" X! b4 Z9 J0 L0 X) A
9 r5 e* O; H( i) }& E1 A+ i! i42.Which of the following knives is used to turn vegetables?  I# Q7 T) u: J
下面的那把刀是用来打开蔬菜吗?0 A6 J& l: x+ u9 t  d) l
A:Bird's beak knife   鸟嘴刀
+ S& o; F# k% {( b* c* d* lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- E! Z  h# h. C6 }+ E  d# y

: E: w2 L2 E$ @- L43.What is an instant-read thermometer best used for?- l% t8 N' N' {$ o- T) N. ~' I
即时读温度计最好用于那方面?' m1 s) @0 Z3 J. V2 Q5 @6 L) h7 a
A:Checking the internal temperature of a roast 检查被考物品的内部温度
5 p7 L9 D: \: k+ R4 V- ?3 F0 b5 \9 ]9 |" F4 J; W( d$ `7 a. N$ g
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 x: t! ^& d" W# u. o* J下列哪些金属材料受热均匀,通常用在铁板而且非常重/ I/ H& F' a5 G
A:Cast iron 铸铁
* {  v. N8 c- G( n0 l1 s
% Q7 A9 a3 p- p+ c4 ~5 B8 J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 Q  ]; q5 E3 _/ `. L, w
哪件装备下面有一个可移动的碗和一个S形叶片?
( N; D0 `6 k. f# pA:Food processor 食品加工机
$ @/ ^5 }5 c# ~. h( ohttp://www.google.com.hk/search? ... iw=1263&bih=5725 t' I& g: D# c4 \
( x+ }  |8 }; B- ~! t4 _  I
46.Which of the following is not a rule for knife safety?
) C: E$ ?9 w8 @" t: n( s6 J下列哪项不是用刀的安全规则?& l, W3 O$ P9 [+ @( R& Q" z0 v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! Y! H8 ]: c$ p2 M% e8 h2 b+ F: q  p( [, f) p- s( u, D6 V1 P9 ^; p
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ O3 q: f* a9 F$ X, ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& W% l0 `/ @# A& E* P: N
A:RondellES   I- Z3 b) Z1 `  K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& K( `; [& g6 Y% v, g1 @$ h

# v; j1 M$ p/ v1 @; a# ~4 f48.Which of the following is a diced cut used to garnish soups?. n0 T! Y- t. E+ c4 x: F
下列哪项是切成小方块用于汤的装饰?
, ?7 }  X& a( Q4 p. `, z8 |A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ V& ]3 l3 y1 [9 A* Q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 Q/ R' D0 [3 h8 U/ i/ M- {9 T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!!——
3 |! y3 M1 a/ K' X. J( d( X/ ^A:Gaufrette
- X0 k- Q0 k- S: S1 Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! O6 O; F1 Q1 t/ l2 _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ M% I" H2 N8 [4 g* J: U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' {. S8 J: ~4 w! }; c) Z
1 ~9 [0 c' j, O8 H/ S% E/ N& b
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% \# T: w' z4 ~7 S% {  W8 s5 o9 j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)
5 w9 r  M& P# kA:Cilantro 胡荽叶 香菜- o/ n4 n5 ]- B3 i0 s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ t+ n5 A7 H" j  Q6 Y* z# }5 I$ q
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60.Allspice is made from:
! d" I8 b# Z% \9 A4 f/ e: ?& o 多香果,  多香果香料是什么
0 Q3 D0 S2 }% ]) }4 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- a, k! K; O$ `/ `A:A dried berry 干浆果
/ g& r3 `  |" z% Y9 D  F" i+ J" U1 t! G$ C
61.Which of the following are used to make a sachet d'épices?
0 L6 Y3 t' s5 z7 l下列哪些是用来做香包德épices?4 w- o- p% _) n- Y6 G$ I  a
http://www.sachetcatering.com/
8 b" h9 h' s! [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  h4 O, N+ U( W
$ u/ }9 W5 `- ?3 r- A
62.Which of the following condiments are not soy based?7 W5 Z) C. }+ }! M8 N% p
下列哪项不是酱油调味品的?
" G, Z& j, S0 T0 TA:Wasabi 日本辣根
7 a1 ^1 H/ _% u+ U$ C9 E3 ]
, v7 A( c+ d. L; K1 X2 D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& C7 @; R3 U& x6 _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:! u' G5 E# Y2 @" s; [3 \
A:Pasteurization  巴氏杀菌( y* q6 g8 u! t

3 _+ B5 @  h8 m7 L2 L, K64.Which of the following steps is not the correct procedure for whipping egg whites?; b) ~" r8 |& a( l3 g3 b+ D
下列哪个步骤是不是正确的蛋清搅打程序?* K1 R( @. e- b/ _; W
A:Allow to rest before use. 允许休息后方可使用。
% I' w4 i8 F$ r5 P/ |9 z- q0 ?" F& y0 b, S# J- v1 H! [
65.The weight of a large egg is between:一个大鸡蛋重量介于:# ^  o7 ]( t& b/ s8 I8 g
A:56g and 63g 56克和63克
9 M. p4 W6 O. t2 S& [
+ ]- c8 W" C4 C66.Evaporated milk is a concentrated milk that is produced by removing" |$ G0 q  _2 b+ J* b
炼乳是一种浓缩牛奶 是去除什么做的+ Q1 Y4 S! T0 D! w- b" }
A:60% of the water 60%的水
& \  N1 {( q4 d2 H. _" x2 u9 q) C) i: O$ e0 V4 U( G
67.A method of cooking that transfers heat through a liquid or gas is:% B, l, E" [2 U( |) C
一种烹饪方法,通过转移液体或气体是:. M% g( n/ U  {/ N4 }' `
A:Convection 对流- v/ \3 _8 {5 C; W

6 y( i; v- H- k68.The cooking of starches is known as  烹调的淀粉被称为
2 \/ a' a2 i, ~" \4 {* Z! }+ LA:Gelatinization 糊化
. ~% e. {; M" ?- S
) J2 p" n" |7 c$ M/ O2 B; n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 V) K9 {. y0 o. SA:Braising 烤6 D; O  p* f5 ?+ d6 T5 G- o* l

) j# _* e- R3 f' o; J70.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:( o, y  n4 O  F$ d# f3 Q# v* F  q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
9 q1 Y4 @& v8 |. O& m$ T3 \* D
" B/ }* T/ v2 \' ^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 J# R# X) Q/ F3 M. ?0 iA:Fumet 原汁4 z0 e+ i" P8 |0 P* ~
& Q3 X' o2 P: }% a0 i$ Y! j
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 I( K5 T7 ]/ v/ D+ v' F, |1 x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ F6 g; A# U& \8 ]2 Q7 A' N2 w6 Q8 C" G& P
73.Which of the following is a principle not used in stock making?
- A  d2 D  [( ?* A下列哪一项不是用于制造高汤(低汤)的原则?& z" P. @' R) d0 O9 q
A:Start the stock in hot water.开始在热水中操作
* w! }) \# B  d, M! F+ O; l) |/ Z; O# F) c
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/ `; B4 K3 Z; y' k
A:Remouillage 法语熬汤& u+ H3 p3 ~2 z; W& X5 T! H, b
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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