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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。
3 j5 `4 p# F  l& c+ O7 M# P
" j. m: x$ S4 R) @- I* l: r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。
: u5 t8 G) b: c1 o8 _: d# Q6 H( Z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/ g; w4 F# c( r, W, ?
1.Which of the following methods should be used to determine doneness in a New York steak?
- Z% |: w0 J! K8 L. 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)
4 U% N+ G. W" l( y0 nA: pressure touch. 压力触摸# }  K6 r$ k2 R% [4 a5 }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ c( ^+ |. h9 p3 S
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
9 }& Q! m- q% w+ [6 d% g7 ^A: acid  食用酸
2 u, w& V. f) z0 t' O' s! E: Y3.Vegetables are major sources of which of the following nutrients?
! ]$ u2 O; s( \  S" |( l9 t蔬菜中包含的主要营养有哪些
. W% h+ U; w% [; cA:vitamins and minerals. 维生素和矿物质。
. l0 H: M2 `$ k( ^4.Cauliflower is commonly served with
& Q% y1 u  i. c' f- |0 n花椰菜(菜花)最常见和那种酱汁搭配1 c' m! p) d& ?& r$ N
A:Mornay sauce. 奶油蛋黄沙司0 j3 y! Q) n. K  B& j
5.Which combinations of products are found in pie dough?
% c+ d& }) L" l/ V下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 s/ `& {% D* c' QA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 D7 m7 P* u/ z, {6The French term for mussels is 法国语青口(海红)叫什么0 M3 |% n9 k: t$ t
A:moules.法语青口,海红/ e7 Y6 a2 o& ^* I# o$ D* D2 H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) _! f8 l6 e% i# C4 FA:faintly fishy. 稍微有点似鱼味
$ h$ o5 b& N3 m8 [' Q. ?- F/ m8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% |# ]/ _3 Q1 h2 I1 B4 h. E1 M
A:2 days. 2天6 u: G* h9 P- T' G8 W8 l0 u
9.What are the principle ingredients in ratatouille?
8 `% ]4 k, [' G7 d炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 l6 J% L7 p, @" d9 e9 ~% ], QA:Zucchini, eggplant, green peppers, onions and tomatoes
7 z* M0 V8 e" t西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, l& [* E# ]1 E10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ o- q2 W# \# Z
A:cook food in quantities that will be used up within 20 to 30 minutes.1 ^# u% N% r" l7 [! W
大批量烹煮食物要在20到30分钟内
% o2 a& ~  N- h. I$ {4 ^4 Q11.What person has the authority to issue a Health Permit?& z; s4 |$ {  J9 H6 t' d
谁有资格颁发健康证(卫生证)。6 Z& [) X5 I1 ]9 I# A1 w  O
A:Medical Health Officer.. f4 ]- \# V1 `
医疗卫生官员。( ]) u; x1 K6 e- P7 r4 t8 [
12.For what period of time is the health permit valid?! ~& G0 q2 [+ v' g
健康证的有效时间是多久?
# F5 r* y$ ]2 t% z; ]( \! QA:12 months.12个月# g& y: b: b8 k8 R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 B. J8 c6 K6 f* T( x+ R1 }, g1 C在食物和饮料准备区,通风系统换气的标准时什么
, d' `! @7 d2 H! S- YA:08 times each hour. 每小时8次4 b# _1 {3 x7 b
14。The minimum temperature for manual dishwashing in the wash sink is
$ e& U8 h8 l5 ?- X手工洗碗,洗碗池的水温最低多少度?
5 P; E' B- T9 R- q' ^! SA:110 degrees F (43 degrees C). 43度+ K- ?( X8 x& T) h) r1 }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 A& r( n7 ^; v: h  D用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 Y7 J6 Z7 Z7 j$ z' A( k! U6 Q! AA:180 degrees F (82 degrees C).  82度" c6 J7 G2 w  u
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& E- c, l4 `  ]7 P$ Z* R" n) r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- E# n. |  p$ c
A:en papillote.  法语自己理解
# p. `6 v$ y2 \, }/ A17。Wing or Club is considered a
7 @  R: I. ?0 K. ~- N$ z翼和CLUB 被看做是一种...
. ]6 t' J; f+ }6 [8 v5 IA:Bone- In Cut     带骨切, f/ E# a$ h' y+ a" e  C& J8 ^
18。New York is considered a   纽约牛扒被看做是一种1 o: h! W, a' r
A:Boneless Cut     无骨切: r: E' t4 g) x2 O( m5 ?, B7 e
19.In general, a court bouillon for freshwater fish will contain
9 {8 t0 Z# E, p, j1 B$ A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
5 r' Z  [0 j* |6 c) BA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ s5 I! d! g$ @3 Y3 A  D2 i6 Q和做海水鱼同样数量的调味料和香料
6 Q! [3 d( d" A( l, W4 g; Y5 s1 n20.Anise is very similar in flavor and appearance to+ a" N* I7 B8 r$ w: g: \. a. D
八角和下面的那种原料有相同的味道
/ I4 K5 e! M$ z% f/ u; F7 LA:fennel  茴香
# j8 L& x$ b' l! Y) L$ {7 t$ L- k1 K21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 a$ }2 M# l: o* }下面那种原料更像大葱且有平面的叶子5 @% B" ]& M. k4 ~
A LEEKS  似蒜葱 (这边人叫京葱)" N1 ^! v; I! ?( H
22.Which of the following cutting shapes refers to a small dice
' g+ ~/ L6 _7 g; j5 \9 r4 G下面那种刀切形状指的是很小的粒(末)" e3 W! T" X, m* i' D/ C
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 j5 f: @2 o- ~7 x  X7 y+ C% ]7 W23.Oil is added to the water for boiling pasta in order to
1 d  @+ H2 M# }/ m' w6 N+ y$ H* ~  q向煮沸的pasta (意大利空心粉 )中加油是为了4 k# `8 H) \9 a  [. T; d2 }2 W
A:prevent the pasta from sticking and to minimize foaming action.
7 s- X" T& i& n; w- q防止面条黏合并降低发泡。
% O) P! T4 ?5 B+ M24.Which pasta dish features pine nuts and basil?
" }$ b. Q, C$ m  C1 |: Q) v0 v下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 \" W' C0 C8 s+ z7 @- O8 A
A:Pesto.一种绿色的意大利面酱
& {" `# Y) A) a5 `) thttp://www.tianya.cn/techforum/content/96/563836.shtml- B1 d* P+ c' M/ `) L

/ d" ?0 _% f$ Z5 w25.Which of the following is a spring vegetable similar to spinach?  v: q" k, B7 a
下列哪项是一个春天的蔬菜类似于菠菜?
  @7 y: J6 a0 W5 c% t2 }$ O' l7 |A:Sorrel. 酢浆草。
+ b( z2 X; J2 u/ qhttp://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:
8 U* g/ @2 l2 P7 F' T  ]' Q. @哪位厨师最早带来高水准浮夸的美食
; p7 |4 h, Y) {% aAAntonin Carême 人名 安东尼·卡罗美- k. n/ T( o/ R9 r8 G/ i

, u0 C0 ?$ w+ w% I( S1 J/ J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! g) d& J) q* L  v' _- J# b6 O) Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" P) }$ C' o3 o2 C. o. b4 z. S$ T+ r0 u
A:Cast-iron stoves         壁炉
) y' L+ W: x7 _$ x/ E/ ~" d! Vhttp://www.usstove.com/products.php?id=6
& F3 `7 a9 k# p( g* c3 S6 G- \7 }& ~
28.The French term used to describe the roundsman, or swing cook, is:7 y; e- Z: Q4 A* D1 U  J
法国术语,用来描述roundsman,或摇摆厨师是:5 o, j8 v+ c# x) ]" o: @
A:Tournant   图尔南
* h$ _# A+ U) v  Z; J) Z2 w* L) e
29.Another term for the wine steward is:
5 V  |* e( X! \3 g" C葡萄酒侍酒师的另一个术语是:
# x  f% W+ ?& W+ O. j0 I1 KA: Sommelier 侍酒师
# G" Z- j0 x2 u1 ], b1 W, [9 J& {6 W
30.Molds, yeasts and fungi are examples of a:6 M8 k( ^9 J& c
霉菌,酵母菌和真菌是一个神马例子, U9 D2 d  l8 T" t! Z
A:Biological hazard 生物危害
3 _- a/ Z% |" T2 Q8 O' `
3 `  t, ]. V9 _# ]3 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& J2 G+ y; s6 p1 B4 P
根据加拿大食品检验局,食品的危险温度区在多少之间:2 b2 {, U4 B. P& D, v; V+ P
A:40° and 140°F (4–60°C)     4-60度% O# w) y' t7 ^( Z" v4 r# u

3 p" M( D3 G; \! n) P' P- T& _32.All bacteria need the following for survival:) V- i( H: u: E7 d* n' q. W
所有细菌生存需要以下哪些内容:
4 A  H) O# k! y& G8 a- oA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 Z( K. ?) N2 ~; a* e+ x' l1 L4 k7 k
- H7 v3 Z2 P: ^4 ^. U! T33.Which of the following correctly represent critical control points in a HACCP system?
( i, }2 b0 ?( _: R; {以下哪项正确表示了HACCP体系的关键控制点?  z, Y1 y( T* `: J7 B7 a* y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' Y! @: s) k) Z% f) w' w0 ~* L食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 @8 d1 T7 e. o1 O3 n" ^
/ \8 V8 g! e: T; V* Y34.Which of the following is not an example of a carbohydrate?8 k3 M! T8 t$ X4 P7 F6 Z
下列哪一个不是碳水化合物的例子?$ u& F, z3 D% N
A:Essential nutrients 必需的营养物质$ P! u1 r' q4 }. I$ v7 Z6 g
5 z3 v, t  e" y
35.The process by which a liquid fat is made solid is called:
; Q, k' R9 ^+ r3 n  f# }; n液体脂肪做成固体这个过程叫什么8 f) m# {4 ~* P
A:Hydrogenation  氢化
: G: V3 k+ y' t6 _/ F' E* q8 @4 b7 r2 l
36.Which of the following is not an example of a fat substitute?* X2 m' Q* H  s1 Y# v
下列哪项不是脂肪替代品的一个例子
' k. t4 N! ]* S9 L) B7 F8 VA:Acesulfame K  安赛蜜K表8 Q- u! F7 B# d3 j& L' d6 ~* U
' T& n0 @1 n! F% N/ v
37.Health Canada requires that a product labelled "fat free" contain:
* }9 h: }9 {6 x% `加拿大卫生部要求的产品标有“不含脂肪“包括:
/ A$ n7 H) k4 B8 a) S( w: m2 }( bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, T. t* y' K& a9 H4 r3 @  ~: q
; X& f) Z( l! \$ g2 b2 o+ p
38.Which of the following is not a problem associated with converting recipes?
; E( I5 d- J7 k" ]1 q/ b% q- g下列哪项是不相关联的转换配方问题?
' F  i0 Q9 G9 T1 j' OA:Unit cost 单位成本
- n- @; q6 ?& z0 J9 |+ s+ w# N7 Q5 E' V
39.The condition or cost of an item as it is purchased from the supplier is called:
) ]- ]: j3 w: {$ p* O/ T; D# A& C从供应商采购的物品的品质或成本叫什么# p) F6 s/ g, N: P2 Y
A:As-purchased cost 购买的费用
: b) c4 A8 ~: K8 p# j. }
0 t6 s( v& K( Q40.The amount of stock necessary to cover operating needs between deliveries is known as:' i, P, l" x8 ^
在新货到来之前用于日常所求的必要库存量叫什么4 ]3 _4 t% M6 G6 x; E5 u+ p* d" p+ r
A:Parstock 基本日常最低库存
- p" G5 `7 z5 l) d/ k+ D
" P8 O/ A" p$ F41.Which of the following abbreviations is used to describe the proper rotation of stock?% u/ L, s/ S$ M& E$ ^1 B
下面那个缩写是用来表明正常库存流程?# I, R* X" D& e' ^# _3 ^
A:FIFO=FIRST IN FIRST OUT 先进先出' O5 f; r# U* U% _/ x/ O% ?/ C

/ S$ }1 Y% L- A' [7 w  N- g42.Which of the following knives is used to turn vegetables?5 D  x  {, b! h  b
下面的那把刀是用来打开蔬菜吗?
8 Z! ~; x- e( j: o% i. I0 [; m- v3 K, r9 {A:Bird's beak knife   鸟嘴刀
  c- r4 T( \) [1 v- T6 C6 vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: m$ {1 J) G; ~# ^- {) p8 W: L- E! p
43.What is an instant-read thermometer best used for?. l; j9 E1 {* w7 t
即时读温度计最好用于那方面?& j* e$ w. r5 I  _/ h1 ]. H) o
A:Checking the internal temperature of a roast 检查被考物品的内部温度
" _; M- |; q$ v2 ?- c, d( c, D7 `# H( d* s' \4 {8 e5 N% f; o  c/ B
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# ~; C2 b2 M. r( ^7 Z$ t, E
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; q/ o' I7 Z$ ?* e  I; G' M0 F3 ]A:Cast iron 铸铁
, e1 \1 u& a* ?6 i* T' N; k+ ^4 h- V& J+ `/ x6 E! {
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; n! U1 }; e' x9 ~' O3 F2 J4 e" j
哪件装备下面有一个可移动的碗和一个S形叶片?
+ X- a4 U& L. S3 WA:Food processor 食品加工机
  A2 H" |% c5 _( h) \http://www.google.com.hk/search? ... iw=1263&bih=5724 `3 E8 `* P; y) S
4 X1 E/ A6 |. ^" }* M
46.Which of the following is not a rule for knife safety?
8 t/ c6 P: M6 p, T' d( R5 b下列哪项不是用刀的安全规则?, q7 ?9 W* W- ^) P% s8 }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; H+ w" N) N. F0 x' \- B+ ^
' k/ m3 S, M% ^% T
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. w" p  B, l* M4 |8 G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( r0 t7 \" w/ ]5 w5 RA:RondellES
/ ^6 K( C1 r+ I; q0 M* u. u$ g: i+ m4 @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 F; Y, K1 [6 m% u' t9 N+ L$ [
  C% m$ w1 }$ u4 `( U0 u
48.Which of the following is a diced cut used to garnish soups?3 D+ G2 w! R, I
下列哪项是切成小方块用于汤的装饰?# x8 m1 e! c2 t: v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& x3 @$ ~' N6 n" y8 _$ S( k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; q, O! M" p; Y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 k4 C" t( ?! a$ l% D: r
A:Gaufrette + _$ \0 T* ?! U  d- X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* M9 `! I( Y( e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 @" p5 O2 W4 E6 @# gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
+ B9 x+ t. {7 b8 L  O" y! O; Y+ d7 K; q, I8 K2 s
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 |0 W0 f$ h2 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)* G# ]+ D2 m8 V# ?$ |1 i: v
A:Cilantro 胡荽叶 香菜- o, r2 V" b# I" M6 _+ g3 g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
7 }7 k* o3 p! D2 J/ c( N5 x7 d
$ G! A  O1 q! ~# `0 ?3 E. _* }8 H: D60.Allspice is made from:
4 [/ x7 I. a1 ~8 u4 b, W" n' l 多香果,  多香果香料是什么
) s! m, \6 A1 y9 Y  T: Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ p0 D6 i4 H) e
A:A dried berry 干浆果! R- [) D2 Q, M& ?+ k( z( q7 y

7 }" n; a9 r5 P4 N5 i' _, G61.Which of the following are used to make a sachet d'épices?) N. u+ ?" _7 i
下列哪些是用来做香包德épices?8 j: [. P  X( E
http://www.sachetcatering.com/
4 V# i" s8 G9 MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 r& |& h& r8 i5 R9 }. v4 l
' _, E5 |+ K0 R! E) K7 ^6 ]! {
62.Which of the following condiments are not soy based?# X: B1 [+ v7 x& g' o
下列哪项不是酱油调味品的?! c! y8 L" r. W" L  a% J
A:Wasabi 日本辣根% n) S; X5 I# t
4 }9 j, K7 M1 }8 f  c) V
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) T5 @4 {* u% O( `% `+ P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:4 T. [2 u3 e' R, w8 \
A:Pasteurization  巴氏杀菌
% D) @9 r) o6 t8 t2 s4 |" I' c9 e4 h( z& x4 F) k7 ?1 f
64.Which of the following steps is not the correct procedure for whipping egg whites?
2 U. s+ H& w" y6 u下列哪个步骤是不是正确的蛋清搅打程序?
9 Y! S# I: y0 QA:Allow to rest before use. 允许休息后方可使用。0 _/ }- s! N& Q# B. N0 B4 N% D

/ i4 Y; G. z! v9 E/ G- g65.The weight of a large egg is between:一个大鸡蛋重量介于:$ s7 v# w1 n  x% e. V
A:56g and 63g 56克和63克5 I; z6 |2 x' Y  ^3 u, H
0 L  M# @% ?3 l3 T$ L! y
66.Evaporated milk is a concentrated milk that is produced by removing
6 ?; k: A; g/ H- f炼乳是一种浓缩牛奶 是去除什么做的
0 Q2 e5 E. W: W5 B+ y7 A0 N& ~: YA:60% of the water 60%的水
+ z: z8 q6 B, G: a0 |- n# E5 x0 V. S+ q9 b" h
67.A method of cooking that transfers heat through a liquid or gas is:
* M5 P5 \0 P) D5 C/ U. Z+ v一种烹饪方法,通过转移液体或气体是:" I; V& O3 l9 N9 G. g
A:Convection 对流
3 ]( K) G& i  o% |
! f3 K* U0 A. u$ N" q1 E  o" R! g68.The cooking of starches is known as  烹调的淀粉被称为% C2 e3 w' F# ?( ?1 H+ s
A:Gelatinization 糊化
( d1 Z6 T; K" G2 G- a+ J( B
5 U  r3 ^4 Y9 R3 l, a4 U" q' f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 m5 {: e% Y" ?- O. Y" |, n! F6 b0 }) oA:Braising 烤
7 q* k) Q/ U4 d
5 ?$ T, j& h  L70.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:1 h% x3 e) I  m
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: D6 f3 j- F% }% w7 j+ b  n

5 G4 T. b0 j' j% t: B5 v71.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/ x% K% l" i3 x! f3 j- A! v
A:Fumet 原汁' p; \0 h' ^4 `1 h5 @) t# n' d
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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
4 M1 U5 G* H7 V7 LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! X  G- V- q2 g& y6 k# \
1 {' `, H  g% t; ~
73.Which of the following is a principle not used in stock making?" E" p- g" @/ j$ r2 o( G! d
下列哪一项不是用于制造高汤(低汤)的原则?
- t1 W5 M/ r2 r( g4 NA:Start the stock in hot water.开始在热水中操作( w( T" K% S. n! M) @  w, r

. d- @2 u5 Q) f5 _$ ^' I  @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
2 d" ]4 K& Y; i; V6 k  LA:Remouillage 法语熬汤
  @" V; t; k! {, Q  d; nhttp://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
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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