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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 r6 `& v# ^) m

4 H, j6 Q7 L/ P( G" p/ H: y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) A- J0 n3 K( j9 O9 ?
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
" N/ b1 X: {  O. J! ~$ b1.Which of the following methods should be used to determine doneness in a New York steak?
7 e1 N5 |% s9 m0 ?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)3 c1 c0 V: }( |+ d( M" W
A: pressure touch. 压力触摸* V: X: U! _; _4 v+ }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ a8 a1 D) G5 c4 R1 {" Z/ _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
+ k. K, y( V. |' N# V7 IA: acid  食用酸
: u6 r5 t0 i1 x( Z% {9 X3.Vegetables are major sources of which of the following nutrients?
% i2 O0 e' D- R8 q  r4 K$ T; ^蔬菜中包含的主要营养有哪些
* i; d! W+ o5 e+ }5 Z) l. H* \5 tA:vitamins and minerals. 维生素和矿物质。( O5 P- E0 t0 H8 E
4.Cauliflower is commonly served with
, Q' o! m6 w1 f8 Z# ]& C6 X" w花椰菜(菜花)最常见和那种酱汁搭配
- f7 d: r2 @+ _/ XA:Mornay sauce. 奶油蛋黄沙司8 [; t! M  R. v) j
5.Which combinations of products are found in pie dough?7 P. u# `* l" o. S- I
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
0 B: Q8 n$ o* V4 r$ xA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ X( R& o9 Y5 D% X) X; I2 q* ~* ^7 r
6The French term for mussels is 法国语青口(海红)叫什么
; J0 ^! M  d9 H$ i& O- B( eA:moules.法语青口,海红( y# g( J5 G! w, B7 V5 F
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) f& A+ ?( w2 Q1 k( X0 o# g
A:faintly fishy. 稍微有点似鱼味. d6 i! A8 O: R/ @6 |& Z
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& @9 \1 D5 g/ O3 Q0 W6 g2 j. ^! t
A:2 days. 2天5 N3 e$ r! |+ w! b' d4 l- E( e7 A
9.What are the principle ingredients in ratatouille?
! y6 G. G- B& z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& R1 \. j3 g6 L5 |A:Zucchini, eggplant, green peppers, onions and tomatoes' z2 z) G9 g$ Q7 S5 A2 z6 A
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 F# p% n' S2 I8 Z/ `5 P) t7 G10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% D! N* T' Q" `7 A
A:cook food in quantities that will be used up within 20 to 30 minutes., Q, k; w! O' P3 Y
大批量烹煮食物要在20到30分钟内0 ~6 H  F. J2 D; p0 N# Q8 A
11.What person has the authority to issue a Health Permit?
7 z5 b& X1 G, L6 @: A谁有资格颁发健康证(卫生证)。' \" X. m% [3 M; P! W1 A- k$ G) ?
A:Medical Health Officer.
  q1 {" |0 U/ c! I医疗卫生官员。
3 x0 F9 ~% n6 v" l: g12.For what period of time is the health permit valid?
  b0 D( P. D# i" Y  ~健康证的有效时间是多久?
2 `( I& ~+ \0 ], z: @0 uA:12 months.12个月
4 m" C  ~/ _+ K& t$ I& ]- `13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* a6 R6 q) ~4 c, ~+ i6 ~在食物和饮料准备区,通风系统换气的标准时什么0 z) n6 d  j+ c" p
A:08 times each hour. 每小时8次
  O! ~  A1 y; g$ c; J14。The minimum temperature for manual dishwashing in the wash sink is
" P) K% ?6 n% A6 Q# |, ?$ a手工洗碗,洗碗池的水温最低多少度?
  u: M# ]+ S& y, X& \! IA:110 degrees F (43 degrees C). 43度1 _  Q; k. c) s" A1 {" X
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 ]4 Q5 m9 L! e: x4 @9 \用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! E2 s* E9 |6 s( A+ ?4 nA:180 degrees F (82 degrees C).  82度
, z' e$ P6 ?2 A( V16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" {0 I$ {6 l9 h" }* R' M
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 X8 v7 n/ V' q# V, O& Q6 ZA:en papillote.  法语自己理解
8 e: q- c- p& K3 Y( F( c% z3 a- w17。Wing or Club is considered a
- ?. L. w" ^5 {: H; F, G4 Y翼和CLUB 被看做是一种...
$ B8 V9 q) p, gA:Bone- In Cut     带骨切5 m5 p/ S5 u6 F& m. W0 a% x
18。New York is considered a   纽约牛扒被看做是一种+ E1 U# y" V  p
A:Boneless Cut     无骨切
' t6 G9 I4 Q  w2 W* n19.In general, a court bouillon for freshwater fish will contain. S. F+ b6 y: a# f% v5 a# z
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 }2 e4 y4 c- [5 c5 y. UA:the same amount of seasonings and herbs as a bouillon for saltwater fish." o# y) X7 l2 o( N- n  H4 w
和做海水鱼同样数量的调味料和香料( ^" X( s- |: e( L! z+ O2 p1 \
20.Anise is very similar in flavor and appearance to# t+ P2 P) k, m' d
八角和下面的那种原料有相同的味道
! i; P6 Q+ N) O. ?A:fennel  茴香( b7 i8 b  x0 c4 v) U6 ]; w
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! z7 b+ [( @' A2 ]
下面那种原料更像大葱且有平面的叶子
5 Q7 z; p5 F! v1 [3 HA LEEKS  似蒜葱 (这边人叫京葱)/ I8 p* e1 P: h) i& ?: i9 u9 R
22.Which of the following cutting shapes refers to a small dice
3 h4 z3 ?0 H, K/ M下面那种刀切形状指的是很小的粒(末)5 L1 h- S: h+ ~& a2 U+ V
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. f* n( j8 H" L; U$ H! ~' K4 x
23.Oil is added to the water for boiling pasta in order to
0 }3 B. D7 c  S向煮沸的pasta (意大利空心粉 )中加油是为了
1 V& h4 z3 K: m4 rA:prevent the pasta from sticking and to minimize foaming action.
6 m4 _' X) ^9 B8 H& E# `9 i防止面条黏合并降低发泡。
6 Y- ]! F+ o) j! i: V( {24.Which pasta dish features pine nuts and basil?1 x' J6 P  @# \) F. P& W4 C
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), T2 G! R6 e/ g/ Z& t0 g
A:Pesto.一种绿色的意大利面酱
  I, i* e# q! ^( \3 F& _http://www.tianya.cn/techforum/content/96/563836.shtml) g2 \; f$ J- g" U* [( L- Y+ M

6 J+ r# y4 q5 k( C' \25.Which of the following is a spring vegetable similar to spinach?
" o( ?- `) `" M6 ^) S% @下列哪项是一个春天的蔬菜类似于菠菜?8 A% ^$ R  I! E/ T, Y, u) U
A:Sorrel. 酢浆草。
. h8 h! ~  G- a$ T; xhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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
理袁律师事务所
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:) f; h2 |: c! g3 ?
哪位厨师最早带来高水准浮夸的美食; l$ \4 A0 q  `! U* b
AAntonin Carême 人名 安东尼·卡罗美, R' ~0 j2 C7 E, d3 d
! h/ a# b, i+ p" n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  [5 o. P9 w" _  y, y3 L) H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( |) E- i( D; {8 e, Z
A:Cast-iron stoves         壁炉3 Y" b$ h% ?- Z% ^1 G/ z, h, `
http://www.usstove.com/products.php?id=66 U' H3 c2 s; Q' G9 m  _
; F$ J% b4 V* I) g2 @
28.The French term used to describe the roundsman, or swing cook, is:
" [2 M; p) _1 C, g& {1 m% f8 A法国术语,用来描述roundsman,或摇摆厨师是:! h( o! w* `+ @
A:Tournant   图尔南
! B) o8 B; A1 `) d6 Z, Z, _7 r; _6 C
29.Another term for the wine steward is:
" q# i; g; d0 U2 L8 u葡萄酒侍酒师的另一个术语是:
6 F3 I$ H2 ], v9 L% D7 `3 bA: Sommelier 侍酒师; A1 h5 N( |' t" {: \* Z! k

' \0 d+ M5 b3 v; \30.Molds, yeasts and fungi are examples of a:
- j& A. ]4 B- h' d( `4 h6 S0 v) w霉菌,酵母菌和真菌是一个神马例子2 s2 B2 ]7 ^- M# ]* a
A:Biological hazard 生物危害: A" n) J$ `( I2 {, a5 E4 \+ j! N
4 L! Q2 m& T* ~" s! J- h; p, _; O7 O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% @- O0 b: b- F% F
根据加拿大食品检验局,食品的危险温度区在多少之间:6 ?( o$ j6 M" q, g1 [
A:40° and 140°F (4–60°C)     4-60度, q+ m  A& w2 h( _

9 B1 ~. _7 ~0 T/ L/ g% w32.All bacteria need the following for survival:5 o' Q+ _8 f( j: o+ O, X+ ?
所有细菌生存需要以下哪些内容:3 E2 ~( Y" E4 d. u* _
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 h1 ~" P) d! R1 t) C

' b( e! @# c% M; L6 I$ _33.Which of the following correctly represent critical control points in a HACCP system?1 p. Q0 b1 v* j2 P
以下哪项正确表示了HACCP体系的关键控制点?
2 y! }& L) {% i) |" E6 u+ C$ oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, \; q% L8 c- h1 N食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 a' E1 a" W" u& Q; o9 f0 O

* g: R+ y/ Q! q9 f$ X7 ^34.Which of the following is not an example of a carbohydrate?( k' Z1 y8 X" R) ~! W% p3 O7 V
下列哪一个不是碳水化合物的例子?
' u0 _6 I9 ]1 R0 ^. a  fA:Essential nutrients 必需的营养物质
( _1 v' u3 [3 a9 J6 Z9 V5 ]* t
" u1 `: f3 l9 G* U35.The process by which a liquid fat is made solid is called:4 \0 b, |! c# n) I; s
液体脂肪做成固体这个过程叫什么
; y2 h/ y2 }* z. P, k6 _& u2 m. oA:Hydrogenation  氢化* u* x- B% \( r& g( a

$ e  g" j2 s; @' |36.Which of the following is not an example of a fat substitute?0 X) M+ T! `9 [( ]
下列哪项不是脂肪替代品的一个例子
3 b- m1 h# Q: t: P) T9 UA:Acesulfame K  安赛蜜K表
' i! Y5 q; C+ F& T5 ^! t
8 H+ ^; ~3 r0 Z# R' D6 u37.Health Canada requires that a product labelled "fat free" contain:
# C" T% Z: _; h& f* n加拿大卫生部要求的产品标有“不含脂肪“包括:
' L% f& M& V( v7 c. ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- x  l* `4 p0 x1 o
3 K0 g/ x5 c: P! @4 o
38.Which of the following is not a problem associated with converting recipes?
: c" z  E, R- c3 _5 R; f: P下列哪项是不相关联的转换配方问题?
5 [& c/ _+ O; R2 t! XA:Unit cost 单位成本
% C& g3 p. ~7 H  S9 I- q0 u$ U' z4 [- ^3 l" t- W  N+ K
39.The condition or cost of an item as it is purchased from the supplier is called:
1 Q5 M8 F# W+ f; u4 j! W# X从供应商采购的物品的品质或成本叫什么" u$ D9 G- \- l6 F  Z; g
A:As-purchased cost 购买的费用
' T3 r; z% s$ A1 _% J
/ n! k1 g, u' m7 h; V1 S40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 N& j# n, P/ b4 w. b在新货到来之前用于日常所求的必要库存量叫什么
5 B( k$ K" X& m6 t4 l( WA:Parstock 基本日常最低库存
2 b2 ?. K# O7 e$ Q+ ^/ f* p' t! H6 b
; G! g; V) P& ?2 n41.Which of the following abbreviations is used to describe the proper rotation of stock?  U1 s% s4 I$ `+ b: M: X% ^6 b
下面那个缩写是用来表明正常库存流程?8 u) A3 a) l+ I2 m
A:FIFO=FIRST IN FIRST OUT 先进先出! O7 e3 [& U$ _( P/ [- p  F
, H. q9 @! R" r/ L- o# H0 J
42.Which of the following knives is used to turn vegetables?: Y+ }4 J  d& F* l( v- f3 ~
下面的那把刀是用来打开蔬菜吗?- k2 G% C! F/ z' L: N2 i
A:Bird's beak knife   鸟嘴刀$ ?0 R* z% j0 ?* `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 A9 c9 a; T4 [, J8 m3 |/ n$ U. Q8 G9 I8 I" q
43.What is an instant-read thermometer best used for?" m, ~0 R& q& E
即时读温度计最好用于那方面?
7 k$ _( L# N8 y- o$ c  x1 x+ ?  vA:Checking the internal temperature of a roast 检查被考物品的内部温度
% R% o  _+ v+ x/ T8 w8 l9 M8 p- [! J/ {
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# t- i& S5 l! H/ r9 K* e4 J( |下列哪些金属材料受热均匀,通常用在铁板而且非常重
; B2 z' N2 z( N$ @0 N# s: WA:Cast iron 铸铁3 s4 i' A, B( Z4 e" U
1 D4 `/ n& B5 S# q0 Y/ N. c8 j# j! c9 N
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 b7 V0 \& K, \0 ~% F+ S9 Q
哪件装备下面有一个可移动的碗和一个S形叶片?$ p/ W7 A0 i+ W0 `- [
A:Food processor 食品加工机  S1 o2 E1 H9 g/ V8 k3 }1 M
http://www.google.com.hk/search? ... iw=1263&bih=572
9 f6 N# q( Z1 O  X% _' s8 [9 g; f' `" O- i5 t% l, b$ ^
46.Which of the following is not a rule for knife safety?
9 x$ u& q% t/ p1 I. _0 @下列哪项不是用刀的安全规则?4 I4 `7 R& N2 p+ O7 U* Z) b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, @. l' E7 B3 A, a
9 b2 k4 E8 D3 U, E
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  ~( ?* Q! V8 l1 i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 v# g% [: t4 I) R
A:RondellES 9 i( x& v5 w! T+ \# |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( f( [/ Z6 T. ?- J+ N& w

8 [+ P/ Q/ b) S7 a48.Which of the following is a diced cut used to garnish soups?
7 i$ R. }5 x! X9 J' e下列哪项是切成小方块用于汤的装饰?  h) }9 N) |8 q. i  q8 j1 m
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% r( [6 N3 ?6 }( g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 {+ \8 e2 u, x! }0 A# z) A0 ?
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!!——
$ E) k. w* S5 H) P, CA:Gaufrette
8 Z1 u4 ^* o9 e% o8 fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- r: p& H' S8 k' x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! J4 t; f3 q: s. V) M2 R  K) O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, E9 H  q# C; P! @$ {
& {5 J6 @% o/ u6 R  P6 Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 _' g0 s) q- T5 N
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)+ [1 e: K# E/ x3 J# ]; C- Z; v
A:Cilantro 胡荽叶 香菜* d# T" y- C( L& G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 m$ E+ A# ?% X: ?: d
0 N0 u8 j- F( e4 C60.Allspice is made from:
: [+ k2 G3 m  G8 ] 多香果,  多香果香料是什么& I6 i$ K* Y5 X, r4 U( w4 b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: ~& W! k0 Z' C7 |* n) r" lA:A dried berry 干浆果
6 Q6 P* Y* Q2 o7 o, `  J# _& \5 P4 ?( g
61.Which of the following are used to make a sachet d'épices?
! m- t2 l0 k9 ^' w下列哪些是用来做香包德épices?( R3 `" D! x1 ^( ?( r
http://www.sachetcatering.com/
/ B# j( m! w9 w" pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 T, l2 M' b- r3 `3 g- T. {; l
) ?0 g9 Y3 [/ y( r. U% n; @
62.Which of the following condiments are not soy based?: N2 e' ]( l. s! t
下列哪项不是酱油调味品的?
* k; N5 Q3 u, }2 CA:Wasabi 日本辣根+ d& }1 ^* q6 a9 H) r0 R. @

/ n. Y4 C% |; s$ ~; c/ h. ~$ d5 v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! g* L1 G0 H' h" g2 d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 E4 D4 B* R6 g* R- N3 JA:Pasteurization  巴氏杀菌
$ h* i6 }! d4 p: W6 }' b0 ?! X! }4 w2 x5 l
64.Which of the following steps is not the correct procedure for whipping egg whites?
) T' T: M" T  }3 a( p下列哪个步骤是不是正确的蛋清搅打程序?: [" D. k- q5 x7 A. ]
A:Allow to rest before use. 允许休息后方可使用。* b8 u1 K! @5 i" F* S+ {( T5 Z  v! L
- J7 n( v& d7 {% {8 E
65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 _% g7 \7 ?% Y9 d. @' Q; v, S) qA:56g and 63g 56克和63克- h4 n- I8 V- ~7 X

# C$ [- ~. `; B" l6 e# R" ~66.Evaporated milk is a concentrated milk that is produced by removing
; u* @/ K3 [  U9 b, m0 A炼乳是一种浓缩牛奶 是去除什么做的) R+ V4 F. d" {0 J$ z
A:60% of the water 60%的水' O( y0 B- q0 o! S0 m" Q
. v, X3 t: C+ N( s) H* g
67.A method of cooking that transfers heat through a liquid or gas is:
* l) y2 P0 v# R; g! H6 m1 n一种烹饪方法,通过转移液体或气体是:
2 o* Z' z$ o6 K6 J1 R. M/ V! q2 J4 V7 [& zA:Convection 对流; G" d/ b$ c$ l" \
0 x- {- i+ L( h- {4 c  M
68.The cooking of starches is known as  烹调的淀粉被称为8 {% v0 Z7 ]8 q9 `6 @$ _
A:Gelatinization 糊化" L' r9 h3 B' D' w) J' c# w

) e" I  G* M6 p. s) I" M  X" b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, M: }$ K: g& [2 {! t
A:Braising 烤
8 h+ y; n6 g0 i5 n, T0 ]7 n( A7 I; ?. M2 t* @/ J0 V9 F# P6 m
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:
8 G: O( d2 w6 ?- `# ?A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' u8 G3 r! M: w2 ?: @0 }# M, S4 k9 ]) g. j! ~, M: @5 ?9 j
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
* e7 r4 O5 ^# Y& SA:Fumet 原汁$ [  I3 G( V+ p8 D" s; n4 k
* f# N: P2 B4 O% U# r: G
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! e4 r% ]7 v4 M: g7 }' w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 _. ~; r6 Z; S5 s- l. a4 B  ]+ L% Q: r
73.Which of the following is a principle not used in stock making?3 a* A* s) e3 p- P0 z1 Q7 l
下列哪一项不是用于制造高汤(低汤)的原则?
& \/ n7 ]+ |: aA:Start the stock in hot water.开始在热水中操作, b* `) v- P; j# p  E1 `4 @1 ]

( ^) f. V0 P& y. B$ K+ ]  V74.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
/ f! S: k, C' H. L- {9 TA:Remouillage 法语熬汤1 ?2 o! R+ G, A4 ^* P) q
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