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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 ?; ]6 a7 v5 ?: `" w
7 A* m3 B$ ^6 |0 O  @* X; 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。. ?& R6 c" T+ n  J+ b% D1 b
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+ C5 r8 ^, }) E( j" s1 g3 N
1.Which of the following methods should be used to determine doneness in a New York steak?  U9 B" n! P6 J- J0 r' Y
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)- K9 P% o/ x4 f6 \2 S% B- ?5 f7 e
A: pressure touch. 压力触摸. b4 J0 I8 d; d8 G9 c, c
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% m/ J0 f- t" V7 h2 k: E6 [+ P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
0 F$ U" C/ s# IA: acid  食用酸
0 Z6 ?8 ?0 _+ A5 @- m3.Vegetables are major sources of which of the following nutrients?
5 A' e+ d2 L% |, j6 t蔬菜中包含的主要营养有哪些
- |! _) a$ a9 bA:vitamins and minerals. 维生素和矿物质。
6 D2 k/ r: G4 T( m3 z! m4.Cauliflower is commonly served with% K$ q; F9 w6 M
花椰菜(菜花)最常见和那种酱汁搭配0 v4 U* K, p# {( T/ ?0 o
A:Mornay sauce. 奶油蛋黄沙司
; M: b% }) F5 R1 `  o8 ~+ |" K5.Which combinations of products are found in pie dough?
) R/ b6 V0 d5 r7 Z: \, K0 I3 S下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 F! h5 o# P! E$ ~( s+ U5 O- CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; K# D& [% l$ h$ T7 z3 G+ F+ _
6The French term for mussels is 法国语青口(海红)叫什么
) T3 w1 T# w9 E; m' M9 E) pA:moules.法语青口,海红
8 I; {8 J8 y( P! J( _  ^. \* J" k3 J7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 ]6 m2 ?- f: cA:faintly fishy. 稍微有点似鱼味
3 ]8 ?- k: g$ p" `+ t5 ^% o! [) Y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& K, X, ~1 `1 w  u* i4 RA:2 days. 2天
) ^3 c3 Y' k! U9.What are the principle ingredients in ratatouille?   }5 [2 }4 j+ s
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. c# a0 b' ^% ~# k4 IA:Zucchini, eggplant, green peppers, onions and tomatoes, S1 _. `( r: W
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; x0 N. W9 ~+ l6 t" W. c/ \5 T+ B  N10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! x6 \# R; p! q1 g4 u# L0 Q
A:cook food in quantities that will be used up within 20 to 30 minutes.6 F7 l; H# \4 T2 Z
大批量烹煮食物要在20到30分钟内& q; S7 P+ K- Q* `
11.What person has the authority to issue a Health Permit?  s- M0 s- Y! C0 S/ l
谁有资格颁发健康证(卫生证)。
% w9 [, ^2 f, {! `$ }. W# iA:Medical Health Officer.
7 {+ I4 U$ G+ L# K. [  h7 m; b医疗卫生官员。
. l" ]! Q  n  f% f7 e7 U12.For what period of time is the health permit valid?  a* z5 ^" Z3 w" X7 E
健康证的有效时间是多久?. j% |, R( M. \( F) f( c# q2 T
A:12 months.12个月6 b* W0 C0 ]! W3 K9 l$ C0 R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ o; R4 U7 Y+ a* x1 |在食物和饮料准备区,通风系统换气的标准时什么9 W) o3 }8 @$ t+ z  O* F
A:08 times each hour. 每小时8次
9 ~3 B* k: M' Z! s) ?14。The minimum temperature for manual dishwashing in the wash sink is2 G# D& u6 u! R; I9 N
手工洗碗,洗碗池的水温最低多少度?
; k7 d5 z! i5 R' r: H4 k% VA:110 degrees F (43 degrees C). 43度
+ R" N$ R8 D. T# K! ^7 u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 A' d* H8 d& p用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  _% B1 `' ]% |2 C; u: B" b8 L6 Q  NA:180 degrees F (82 degrees C).  82度. m" A+ e* ~) ^2 F2 N
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. r& c4 z# o) M# W& x用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); ]7 S) Z( \% |8 d4 M
A:en papillote.  法语自己理解/ T  Z# C7 @! g; U" d+ u/ |
17。Wing or Club is considered a5 p' n7 P" `- G5 v) d
翼和CLUB 被看做是一种...! Y5 P5 r# f2 q6 R8 H
A:Bone- In Cut     带骨切- o' H; d3 L; c# \* @% E
18。New York is considered a   纽约牛扒被看做是一种- N" V. W( s- s( _6 @
A:Boneless Cut     无骨切# e5 Y5 d; K* d5 g$ \" A; c
19.In general, a court bouillon for freshwater fish will contain' h$ Z& c% \" c
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
% S- Y8 q$ q/ e5 lA:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 v/ L( F1 @, O& X4 ~- n
和做海水鱼同样数量的调味料和香料
" s9 o8 q8 N: R. |20.Anise is very similar in flavor and appearance to' Z# h0 J: O& b2 _: @& W7 ?4 j
八角和下面的那种原料有相同的味道
1 f: E; a- _  P2 G) EA:fennel  茴香0 ^5 `! f2 D' _* c
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" J) t* r& ]& c. t6 \
下面那种原料更像大葱且有平面的叶子
2 }! K" t4 [8 g% q, vA LEEKS  似蒜葱 (这边人叫京葱)
* I0 \  m' q4 |5 m/ @22.Which of the following cutting shapes refers to a small dice
: s, i4 b& H$ {; H# U) ], \下面那种刀切形状指的是很小的粒(末)4 d4 y& ], W6 ~0 h" y# P
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 x9 k( W, c* u5 j! E& o# c  Z+ f0 x23.Oil is added to the water for boiling pasta in order to# B) Z8 f0 B7 |7 f! P' I! R4 ?
向煮沸的pasta (意大利空心粉 )中加油是为了: Z. }, H& X/ @
A:prevent the pasta from sticking and to minimize foaming action.6 |, L/ b" U# [& `. Y
防止面条黏合并降低发泡。
8 T  X9 w5 l7 C. c  x24.Which pasta dish features pine nuts and basil?5 O7 R) s4 L6 f6 Z3 O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 V# o# v% d( g- d5 a1 X/ s- n
A:Pesto.一种绿色的意大利面酱 " N* Y: R2 W5 E9 U* E9 O
http://www.tianya.cn/techforum/content/96/563836.shtml
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8 M7 k9 D' {" c' I# ^) k25.Which of the following is a spring vegetable similar to spinach?$ d9 O. f/ r( h/ k/ K
下列哪项是一个春天的蔬菜类似于菠菜?/ |' U( ]) n9 w9 e
A:Sorrel. 酢浆草。$ Y2 Z* C  V7 W% p( h
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 z: e% O' `. T% H  s, h! c" I" m哪位厨师最早带来高水准浮夸的美食
5 `9 @! R" A0 p1 S) j" DAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* p8 q: Q. |- q0 y- @6 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 G( G7 E- o( f5 R2 [
A:Cast-iron stoves         壁炉
1 g, n" ?! c# a) {8 T. ^3 v' n7 \http://www.usstove.com/products.php?id=60 A# ^* K  ^& q. Z2 N. Q4 m
1 a& Q! v# Y- J1 H% u, G
28.The French term used to describe the roundsman, or swing cook, is:
6 b8 J, M$ O+ F- E+ _法国术语,用来描述roundsman,或摇摆厨师是:9 G) w# P* M! e
A:Tournant   图尔南
% l  ~# S/ @- C$ C7 ~
- z0 c$ i4 h6 R3 F# Q9 O  d29.Another term for the wine steward is:2 }. F. i6 X1 w1 a( v: _
葡萄酒侍酒师的另一个术语是:! a# t* f6 y% F; B. W4 T$ ~
A: Sommelier 侍酒师
) U- L; p" j5 z9 P
! G! a( f, Z8 A7 [6 a9 G0 @, t8 \30.Molds, yeasts and fungi are examples of a:
$ H! p! ?8 k: s; k4 {. R' ?霉菌,酵母菌和真菌是一个神马例子
" Q3 j9 J8 T$ o) tA:Biological hazard 生物危害6 T8 k! k1 k& o, y! K1 y3 ?

5 A; |8 O: J& `5 w; q3 _* X) d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ F0 e$ Y. G2 @. W8 B( W9 s. a
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ |* v8 y' E% P  IA:40° and 140°F (4–60°C)     4-60度6 g8 ^- }2 p% [* F+ Z- Z9 G- }
/ f& t+ x* I  a; z- P( r
32.All bacteria need the following for survival:
8 Y' b4 W9 f% \) c8 l4 f) K% u所有细菌生存需要以下哪些内容:- z! _9 m9 T) D4 ^
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& |6 Q" ?  b3 {- j
" m, m) p- S& v9 Z) I. s
33.Which of the following correctly represent critical control points in a HACCP system?4 |2 |" o) A) _
以下哪项正确表示了HACCP体系的关键控制点?
" V" M3 C  }1 h0 v- wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 G4 g: v, l+ o5 `8 L) }* w8 H食谱,接收,储存,准备,烹饪,保温,冷却,再加热; \% d2 M! L2 `6 o
2 K7 V8 M( m' d1 _' |- X$ s" ]
34.Which of the following is not an example of a carbohydrate?9 i+ d! C! @7 g$ L7 a- K0 P4 v
下列哪一个不是碳水化合物的例子?
7 z6 v' S; B/ b" u5 iA:Essential nutrients 必需的营养物质; [6 F, D' P# }5 P& I* v5 K& F5 h

4 _& k) n  C4 r: }35.The process by which a liquid fat is made solid is called:& Q( v% }' |" a  K3 S) M  ~
液体脂肪做成固体这个过程叫什么( M2 `7 {8 [) J. l$ ^" [
A:Hydrogenation  氢化
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: g- F, J1 }8 `  a36.Which of the following is not an example of a fat substitute?6 L/ }6 U9 C8 G9 T) _/ M) r0 d
下列哪项不是脂肪替代品的一个例子3 b: J" Z8 s& W$ r0 h. o4 q( s
A:Acesulfame K  安赛蜜K表
$ E- D* U& ?0 Y0 \6 w. q! S& p( p7 u8 B0 ^
37.Health Canada requires that a product labelled "fat free" contain:
2 x& x% z. W2 r加拿大卫生部要求的产品标有“不含脂肪“包括:
2 ^1 o$ _$ v) V% s$ ~8 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& a# z1 V; L( K( A: J% t3 e. q; J& G
7 `% i# @% H: t$ }' A9 \$ u
38.Which of the following is not a problem associated with converting recipes?
8 `3 d0 f' a5 I$ M下列哪项是不相关联的转换配方问题?( u, T( [1 R" A) b
A:Unit cost 单位成本
2 W6 @& P, l' ]
. r/ E3 B& h8 u: x1 J39.The condition or cost of an item as it is purchased from the supplier is called:
; K" D& F; u. u% }1 x从供应商采购的物品的品质或成本叫什么5 O/ G! J+ x' F
A:As-purchased cost 购买的费用# `4 i% C$ \7 Q9 A% c8 Y7 Z

, s! w7 @" _9 o" {' d40.The amount of stock necessary to cover operating needs between deliveries is known as:
; R; E6 }% ^5 B+ X; x& Y在新货到来之前用于日常所求的必要库存量叫什么4 d" }6 |9 z; e+ b- Y6 ^
A:Parstock 基本日常最低库存" X! s8 J% U. Y" A& @$ Y
% n. _' ^+ J. ]6 b
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ @$ `/ U4 P: ?7 i$ `下面那个缩写是用来表明正常库存流程?
; [' T% x1 X6 |  r! [A:FIFO=FIRST IN FIRST OUT 先进先出
( _( t+ `. Q9 C& n5 `
# h, ~" N* _. b3 u( B5 G. A42.Which of the following knives is used to turn vegetables?0 c4 Y1 }5 X( V" u6 G
下面的那把刀是用来打开蔬菜吗?1 F/ r, i/ m4 E8 W* `
A:Bird's beak knife   鸟嘴刀
# [3 ?$ i! y6 M& M- @. n9 rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% Z2 s( i) {$ V# w, H

  ]1 o- k' n& Q$ b7 Y  t43.What is an instant-read thermometer best used for?; `/ m$ G; S( k4 M
即时读温度计最好用于那方面?1 E' I8 b) ]/ w2 M; g2 Y9 O# ?7 x8 C3 z
A:Checking the internal temperature of a roast 检查被考物品的内部温度' U" G8 t- i: K3 _
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 i$ Z6 x. z0 H下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 o# h9 e2 W7 ]; VA:Cast iron 铸铁, `1 O! Z' R6 x8 Q) r# R
$ k: z# @: B9 A! O' ]+ K  C
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 h! V3 U; w9 C0 g2 C1 [9 ^
哪件装备下面有一个可移动的碗和一个S形叶片?. }  a- v# O5 F" }# H2 _8 w% m
A:Food processor 食品加工机
+ A4 d9 b# K/ _7 E0 _& Qhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
" ^/ M2 M5 B2 G$ w8 k, q# [下列哪项不是用刀的安全规则?
1 F  D# l2 ~0 `5 ^1 [5 dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 {" E6 T3 W& D
  p0 _0 I- j) |1 f0 |3 b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; s6 h+ }0 n: @/ k( `, ~1 V4 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ ]7 k+ P( s! Q" T5 n2 l" p0 `
A:RondellES 7 j/ {+ ?6 N1 w) t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?) C2 y4 `6 C. E! p/ b  c9 W, N" \
下列哪项是切成小方块用于汤的装饰?9 P' H$ v  F7 w: U! Z- _
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" y+ E" J4 D& A8 K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 d8 o- R. t* b. W* q: p& o/ ~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!!——
0 n- j& M; b0 @6 ^" G. nA:Gaufrette
. i# L" l( M* y6 ^8 o& d5 `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' Y$ q! u7 ]. O' q; D# D6 i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 v# b5 [7 v' O8 p6 v) m" P. s. zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& U+ b- W9 t5 z: \' `& o( P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 R" X6 Q+ c/ T  H2 i0 w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)
: r$ j  K# b" h. i5 C- [A:Cilantro 胡荽叶 香菜/ k& `8 `  u! n5 E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: o! W" r5 e* `( g. i8 `

: Z" E5 {9 z7 d0 m5 X60.Allspice is made from:' O9 a9 k! D; e$ a' A
多香果,  多香果香料是什么
0 o' r# Q; Q0 Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, @# ~% f3 v9 ?8 l7 QA:A dried berry 干浆果5 q. T- o4 v- a7 ?2 \+ u* W! P
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61.Which of the following are used to make a sachet d'épices?
$ v0 X" z' Q0 E6 I* r下列哪些是用来做香包德épices?
9 U- D$ F" ^" I8 X  J+ W9 [; w0 ^  |http://www.sachetcatering.com/
+ h, @+ q; m) ?8 H& b7 o/ |$ G% FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 x8 E6 N$ r7 y" p
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62.Which of the following condiments are not soy based?! ?* Z  Y  @# W* h; N0 h$ J
下列哪项不是酱油调味品的?% p7 t0 E: d( @& f1 ]
A:Wasabi 日本辣根, k7 d3 h$ [& m) {7 H# Y
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 P5 x9 @. c; B/ ^
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:
( }0 T: s9 s9 {; Z/ B) {. ~% T5 FA:Pasteurization  巴氏杀菌4 Z; R0 T6 J; a" \% \

$ Y1 C; S4 `3 u* P3 V$ ?3 d$ W64.Which of the following steps is not the correct procedure for whipping egg whites?3 v; G8 W' ]- n% z/ q! G
下列哪个步骤是不是正确的蛋清搅打程序?
% L( f. `8 d0 uA:Allow to rest before use. 允许休息后方可使用。
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% A5 A. q) d' ?: X5 b  G) K  [' i65.The weight of a large egg is between:一个大鸡蛋重量介于:5 U% I6 |7 t8 N8 i' T
A:56g and 63g 56克和63克
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0 G6 {" s+ A0 P  H' _66.Evaporated milk is a concentrated milk that is produced by removing4 k* r& X2 C0 V6 t
炼乳是一种浓缩牛奶 是去除什么做的
  l( h0 [8 X1 U' TA: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:7 D- k6 m, ^# @. Z3 O
一种烹饪方法,通过转移液体或气体是:
  m- Z& q' u' D2 {3 a8 OA:Convection 对流
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1 h2 N# p9 I4 i% O; K, A) X$ i68.The cooking of starches is known as  烹调的淀粉被称为* c& t% E3 P6 v7 R, A  \/ {
A:Gelatinization 糊化
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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?  b1 l+ t. Q7 W! I3 X0 V
A:Braising 烤: I- f. s( ?* J9 }
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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:
3 |7 z+ |/ x  xA: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
: L$ F; g. J# s+ EA:Fumet 原汁0 G2 d1 {/ g, z8 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
  \+ A0 t5 R8 z% Y" F4 H0 G( O5 \7 PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?6 w1 J0 D1 t( h- J
下列哪一项不是用于制造高汤(低汤)的原则?0 b6 D6 B8 K% `, U0 u
A:Start the stock in hot water.开始在热水中操作& n% C9 Y2 z( Y" [  U+ o5 y7 R

/ n, {$ r% m* N6 z: n* p74.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' Q. m( X- e1 e( R
A:Remouillage 法语熬汤
, H# F6 S0 i( m. R, Uhttp://www.haibao.cn/blog/post/176242.htm
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