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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。
4 p" H& N# K" I& ~/ [1 b3 O5 _  W6 C! @9 w. `, D% d* j  c
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。* S) W! @# `$ c; @" H
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
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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7 E7 ^. q9 \7 P+ v! x! j( k
1.Which of the following methods should be used to determine doneness in a New York steak?, J: h) {: S5 m: g% x: q
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)% }( U( H& A: C5 }: R$ U, _0 }: x
A: pressure touch. 压力触摸
: j: [- x4 F9 ?/ F1 q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ E6 C6 B4 h" ]9 N8 z0 \
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
* q: b9 F3 E; Z4 m/ L% {A: acid  食用酸
0 \5 n; F* J, C6 A3.Vegetables are major sources of which of the following nutrients?( l8 R  r4 y% s6 E, a+ U8 K$ D! ~' l, Y
蔬菜中包含的主要营养有哪些
$ {5 N1 U2 Z) I' r& s- ~A:vitamins and minerals. 维生素和矿物质。
$ a) z0 ~+ C9 e4.Cauliflower is commonly served with% |+ ]2 p# v1 E7 a6 a1 ?
花椰菜(菜花)最常见和那种酱汁搭配
  I5 i8 U) T, m3 @0 i9 ^2 x! }3 MA:Mornay sauce. 奶油蛋黄沙司- l8 h% Z5 `5 f# Q2 ]4 M1 F& g
5.Which combinations of products are found in pie dough?$ W& g/ s) P# I% G; J5 K/ E
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 M8 `5 }, I, X1 t; @: i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 t+ c9 ]2 p! {4 @7 |8 Q( a6The French term for mussels is 法国语青口(海红)叫什么
8 V- p% P+ R: \A:moules.法语青口,海红  u. {" r' e9 C  k: m8 x
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 M% _1 w& n( z5 b- J; y( mA:faintly fishy. 稍微有点似鱼味  B5 Z2 p  ^2 y3 J4 v
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 J- W1 F: W1 Q( M( j% }) gA:2 days. 2天
: h- y) M4 j6 |" }9.What are the principle ingredients in ratatouille?
9 G& A& m% `# P5 R7 {, B炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' Y4 i  Y4 n2 ^/ Y( }
A:Zucchini, eggplant, green peppers, onions and tomatoes
9 d9 i' i- @) R- P& L西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) t( u& f3 S: z5 F; M% C; b3 J4 Y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) ~! S& C' w( n
A:cook food in quantities that will be used up within 20 to 30 minutes.- L' r% \4 C" B' V
大批量烹煮食物要在20到30分钟内: `; f! ^& r( W' E: {! I
11.What person has the authority to issue a Health Permit?7 s& n  V6 U7 u7 H) Y! y2 _8 s
谁有资格颁发健康证(卫生证)。
) J  H1 j, P9 ]- s0 ]+ c4 J! L, }A:Medical Health Officer.; k5 [$ ~$ H( p% c
医疗卫生官员。/ }& Z  S0 P# O8 P5 x' S
12.For what period of time is the health permit valid?
4 k: W1 r* p+ c, Z健康证的有效时间是多久?
/ N: S0 [) x- O- I; f7 ^6 P3 DA:12 months.12个月* w3 U  \; M2 Q( e  a# K& A, R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 p! V7 r- p; Q1 m  m- ~' l在食物和饮料准备区,通风系统换气的标准时什么
& L& e+ \8 |6 w! rA:08 times each hour. 每小时8次
$ V' H9 }0 F3 H) c' z% y7 p8 m14。The minimum temperature for manual dishwashing in the wash sink is2 H( R# F4 x( a! g
手工洗碗,洗碗池的水温最低多少度?
+ J8 S1 D* q, E6 U4 N) d, x* iA:110 degrees F (43 degrees C). 43度7 E* N2 J. m, _  e, \/ S) o0 U
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( J1 E, {( n; Y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" o. u) c3 w. x, w, {A:180 degrees F (82 degrees C).  82度4 A9 B" a% {+ e' E: O
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; c* S3 S' Y) u& ]6 W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( n& W/ o: H# C3 [1 x+ q
A:en papillote.  法语自己理解- V. a+ ~' \5 a8 m3 l' c
17。Wing or Club is considered a5 ^1 I8 V2 _0 n% a
翼和CLUB 被看做是一种...
0 s' c9 ]2 T3 S/ J  nA:Bone- In Cut     带骨切
$ G/ H+ `1 t  d' y, \) X+ @0 L18。New York is considered a   纽约牛扒被看做是一种! ~, \8 [# [$ I9 p6 ~5 N
A:Boneless Cut     无骨切5 L5 @0 V2 W) m4 d$ ^% v$ E3 j
19.In general, a court bouillon for freshwater fish will contain* p: k- u- `* E
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0 v, G  ?! S2 q& b
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.# X! }5 Z5 t' y+ E; s9 n
和做海水鱼同样数量的调味料和香料
3 o9 Y2 E# _& P3 F& y20.Anise is very similar in flavor and appearance to2 ]3 X# T3 g3 ~9 D/ r
八角和下面的那种原料有相同的味道
0 @3 F+ d6 v+ N, XA:fennel  茴香4 A$ R  @5 D' P! I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' v$ Y1 T9 j- S+ X5 x下面那种原料更像大葱且有平面的叶子# g7 L% f+ j1 g8 o4 p
A LEEKS  似蒜葱 (这边人叫京葱)6 S/ {6 D5 c9 q& e) D: P( z
22.Which of the following cutting shapes refers to a small dice/ W8 w/ E0 O2 p. y4 b8 h  l0 y
下面那种刀切形状指的是很小的粒(末)
+ K) Z  L$ |2 ~, TA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 T2 P7 i( X% N' e5 S# y4 u# t23.Oil is added to the water for boiling pasta in order to, i7 {' P9 t6 V, C+ ?* t4 }
向煮沸的pasta (意大利空心粉 )中加油是为了
6 ~! K3 H1 _$ J9 u# C9 vA:prevent the pasta from sticking and to minimize foaming action.
8 j2 _2 W2 b, Z* Z) R5 D! T防止面条黏合并降低发泡。
5 c0 [' H0 _# s4 e7 G24.Which pasta dish features pine nuts and basil?
+ D% A' p0 ]! }下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' O& m$ t7 [, W
A:Pesto.一种绿色的意大利面酱
4 O  Y1 ~& W/ w+ Z2 ?9 Zhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
+ V& f8 `9 f$ f下列哪项是一个春天的蔬菜类似于菠菜?
2 w2 C# f: g6 i/ e; _; wA:Sorrel. 酢浆草。
  [* n, {" a+ Z3 Rhttp://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:* W3 p; M* a6 r$ R
哪位厨师最早带来高水准浮夸的美食% A! d4 h6 d3 k1 O% w: c# h
AAntonin Carême 人名 安东尼·卡罗美
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  p( u- m! ~6 N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 O: H: P# [+ R+ M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 O% ~* U8 B: q1 p! zA:Cast-iron stoves         壁炉
- k6 l3 L* i$ {; a( ]  vhttp://www.usstove.com/products.php?id=6- Q- D7 f9 q9 Z) r) A; H5 u

( g9 {' X& N4 C28.The French term used to describe the roundsman, or swing cook, is:. m7 Y; s! e( n0 a: ?( l5 F" m
法国术语,用来描述roundsman,或摇摆厨师是:) \& [( W: t$ C3 j
A:Tournant   图尔南$ V- L1 D5 e8 Y. C

( W, S: E+ A- H& L" n, G29.Another term for the wine steward is:2 {  e* m, z: W9 Y8 J7 b
葡萄酒侍酒师的另一个术语是:6 C0 Z" l% y9 d8 g& W
A: Sommelier 侍酒师
& v6 o+ k1 _: y  h$ j/ S1 V
/ a$ d& g5 f& z' f; Z* [; X30.Molds, yeasts and fungi are examples of a:- E- e# {/ i/ W2 [: S/ V4 W5 k
霉菌,酵母菌和真菌是一个神马例子
0 U: u- O% o# ]; Y1 XA:Biological hazard 生物危害
3 i, U8 v/ U# m
' a9 m" }& E8 @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 [& A( `1 e  g7 r! U5 o( p. k
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 f3 ~, c) u. x& jA:40° and 140°F (4–60°C)     4-60度
' F  {- M8 o9 \; E+ }
3 d1 t+ t& K% ~6 [32.All bacteria need the following for survival:: Q' E6 m7 S2 ]0 Z
所有细菌生存需要以下哪些内容:& \. V( }8 G" ]# g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" a& {- a5 ^. z( R4 V
9 J% M3 g! f/ y
33.Which of the following correctly represent critical control points in a HACCP system?
8 v- M( X1 m$ r( s- e% D1 R! J以下哪项正确表示了HACCP体系的关键控制点?
; G/ Q/ h  c% \+ j! A- Z% {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ V" G& X, o" ~, o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" G8 J& ], m3 h: A, K
* i* F, C4 D1 r& s
34.Which of the following is not an example of a carbohydrate?; V& H: }3 M" x% |% u! f
下列哪一个不是碳水化合物的例子?9 B5 O1 Y' ?+ c/ w7 ?
A:Essential nutrients 必需的营养物质
4 _) w. G" I) X' C9 D% E2 F, @8 q; ]
35.The process by which a liquid fat is made solid is called:
" S9 B0 _9 {# J/ {. E' M2 W液体脂肪做成固体这个过程叫什么
4 p5 R, H: }, t7 DA:Hydrogenation  氢化
% W2 m& V0 b% _0 ^; n
( Q  q/ H: ^8 b" A36.Which of the following is not an example of a fat substitute?
9 x9 E7 U$ @% ?7 o( ]下列哪项不是脂肪替代品的一个例子" ^+ `6 ?" d: D' R; [
A:Acesulfame K  安赛蜜K表
# j1 R& `* ]0 t4 y% F8 H
, A0 J! {8 m, y5 C6 G& J* l" e37.Health Canada requires that a product labelled "fat free" contain:
, s2 P( U" @6 x( N  N  M加拿大卫生部要求的产品标有“不含脂肪“包括:
( A$ Z1 u; t# E9 U9 dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 D7 ~2 Y6 r" [5 N& U( b5 e3 s$ R+ d: t" x. M
38.Which of the following is not a problem associated with converting recipes?$ f$ V/ Z$ ]9 i2 V1 O/ q$ e
下列哪项是不相关联的转换配方问题?
: N' _. Q( o3 y, W0 h3 BA:Unit cost 单位成本
: S) {, \7 U$ \( ]
1 g1 h5 n: t$ ?3 q5 U39.The condition or cost of an item as it is purchased from the supplier is called:
9 L& P6 ^# E1 a  A' x从供应商采购的物品的品质或成本叫什么2 T- O- c; a$ u7 q5 y
A:As-purchased cost 购买的费用
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0 N: ^9 s+ @% m5 ?40.The amount of stock necessary to cover operating needs between deliveries is known as:8 N, p5 q: W) a2 }8 D' }1 ]
在新货到来之前用于日常所求的必要库存量叫什么
/ I( q. a( j4 _+ P, r/ c0 D, AA:Parstock 基本日常最低库存0 `/ V1 Z6 J" w' V  J. {

3 f# T  t8 u" q4 n6 s/ e4 ]4 x41.Which of the following abbreviations is used to describe the proper rotation of stock?' a9 @- S6 o( Y0 b1 \6 a+ }
下面那个缩写是用来表明正常库存流程?7 l) x% s& f0 A; G7 r7 P2 Z( D
A:FIFO=FIRST IN FIRST OUT 先进先出
6 K6 m+ y- j# K1 P* i& w) v& x# P  M% S: p# }9 @
42.Which of the following knives is used to turn vegetables?7 k1 T: b7 [. F. l( h$ w* G
下面的那把刀是用来打开蔬菜吗?, z% r. q5 E7 k2 K* B
A:Bird's beak knife   鸟嘴刀( V! J' e5 ?% z% E8 \: N; \& _8 U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
# ]* k, V% m5 v6 s2 ~% r$ b即时读温度计最好用于那方面?
" \- s; A8 o) h$ r4 y4 o4 fA:Checking the internal temperature of a roast 检查被考物品的内部温度) |8 ?" l+ y- j1 H: f
9 d6 H' u. \3 G' _* j) P. a- i
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 N- l6 G+ R) m$ |2 i( Q  Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! S. U, Q8 h( w" D! b+ F2 M! ~A:Cast iron 铸铁
# w1 [4 _1 F, H, e8 G" X
/ i7 B: f, p+ ^9 q9 O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ i* r$ h4 [$ e$ k: Y哪件装备下面有一个可移动的碗和一个S形叶片?; [" P2 p9 G' c8 ]# ^) L/ ^
A:Food processor 食品加工机
  ~, V8 d) D* ]& a9 M, M6 Nhttp://www.google.com.hk/search? ... iw=1263&bih=572
8 {1 X  i$ L3 a3 ~6 n9 ?+ C. S* W
7 E1 @  y0 d: c# h+ n* m46.Which of the following is not a rule for knife safety?: O+ \4 h' `2 I0 Z+ N
下列哪项不是用刀的安全规则?( W2 {' s7 e. F" A% {6 b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 \; n: ]1 j" _0 [; K  w3 ^  z( E1 O" L) {3 `) u, ~9 [2 l0 B
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( a+ Z+ [. W5 h& z7 C8 j: d; ?4 _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# K4 I3 M6 q4 K# F  Y
A:RondellES
$ ?/ Z4 v3 t, _5 u# B9 e1 fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 [% n5 f+ U5 s* ?
6 S- i: ^1 H0 U48.Which of the following is a diced cut used to garnish soups?
& i8 ?0 l' k2 K7 Q下列哪项是切成小方块用于汤的装饰?& Y3 x+ I0 d1 r# B& l! m1 ^( e
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% V+ p, r) E( E& h; k3 N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 x6 W, M( i% `0 C( F) [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 `0 v4 T5 h+ x  e4 F- G2 z: d" qA:Gaufrette
- T7 G+ [2 s' e$ Y8 g6 ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& ^5 W- z2 @; x& b  A; X* Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 J! o  s  M+ Y. S- F0 U9 ^5 wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 D5 e; Y+ L) _- E+ }/ o
2 g' `6 L* u0 I( j% V0 E3 a9 s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 H0 {( ?: g) z+ f* [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)+ O, z$ |3 a3 Z0 [7 C) _
A:Cilantro 胡荽叶 香菜
! Z4 x- q; z1 qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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% \4 d! \# F% M- c9 m60.Allspice is made from:  \' S6 h+ E7 L# P8 c" A
多香果,  多香果香料是什么
9 m1 V& ]) l# x+ e, phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ T0 h# m' q1 I) ZA:A dried berry 干浆果- b- i2 ^& S# v+ M6 }3 l; c0 p+ ]$ {
5 L: K3 p/ g8 Y  \
61.Which of the following are used to make a sachet d'épices?
& b0 I/ r- P3 X$ Q& C* q3 f下列哪些是用来做香包德épices?
8 R. G, b% j# `. Y# T4 X- J* ^$ p9 Thttp://www.sachetcatering.com/" U; I/ ?8 L$ L# c' v
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! X& s, Y: n7 z
5 W5 ]7 |7 e: o4 \$ g; G7 o  ~8 K62.Which of the following condiments are not soy based?1 Y0 n8 s+ P2 l( A: O$ |# C  t
下列哪项不是酱油调味品的?
: O+ R, |, J% a( i# K3 \A:Wasabi 日本辣根
8 I6 Q$ V* u, ]4 y" q4 O) h1 q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 t  E# O5 F; R7 q- p. F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:' a" m+ j$ n. P/ R
A:Pasteurization  巴氏杀菌+ g- b1 u; W- S9 R
4 S3 w8 |- W% y$ `/ ]) x
64.Which of the following steps is not the correct procedure for whipping egg whites?- @- Z* c" _( l* U, w- k
下列哪个步骤是不是正确的蛋清搅打程序?
) o0 }+ e' x5 O- K( `A:Allow to rest before use. 允许休息后方可使用。
! e- q% \, o' `5 m
# e8 J2 k6 `; i8 r6 W9 p: ~1 _  l6 l* u65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 D5 k$ _! o) j* FA:56g and 63g 56克和63克
3 C+ o8 w* O3 J. U: b4 ~$ G, R: F7 r4 j/ [1 s' U! S# L0 d4 U
66.Evaporated milk is a concentrated milk that is produced by removing
( g, H# V* k* ^炼乳是一种浓缩牛奶 是去除什么做的/ E0 _0 [) n! ?: n" G, i9 O
A:60% of the water 60%的水% k7 ]0 V+ x2 N  {4 M
6 ?& R& D; w# s' J0 f6 h
67.A method of cooking that transfers heat through a liquid or gas is:
6 }" r9 O( z% n. s% ^一种烹饪方法,通过转移液体或气体是:
# n. `2 v/ I! R" `* s5 {: CA:Convection 对流: |1 P+ V9 y" D# a- y
+ N) e4 x0 _, _/ d; M2 K
68.The cooking of starches is known as  烹调的淀粉被称为  {' F- g; O! e
A:Gelatinization 糊化
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* T4 m# }; c) Y- A" V/ x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, i$ U* b/ p* j( F& z7 s6 `1 _8 dA:Braising 烤( l& C, I0 e' m8 `4 j% p
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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:
5 f. s. l) l' [0 x3 E6 \A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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7 z, G+ r$ Y5 [6 j  Q& _' 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/ s3 `7 m" i: X- ~/ Z* B7 N
A:Fumet 原汁
: A- X$ C( Q( F  d6 T/ Q
( g+ @* T. Y! `- e  r' t72.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
% M! s; N. f6 B0 k5 l! m+ pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; P4 r" j8 ]3 t7 T( v9 s
4 g- Q  z6 ^4 J3 I( h
73.Which of the following is a principle not used in stock making?* N" e( G3 J" i1 h# O. {- S
下列哪一项不是用于制造高汤(低汤)的原则?5 g% e# i6 p% S- J) P! e  @) X1 V
A:Start the stock in hot water.开始在热水中操作, \/ z1 i! e2 v/ Q; [: p
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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
$ A0 M) @6 F8 A6 W1 }+ l2 jA:Remouillage 法语熬汤
( p' }* F# M$ Khttp://www.haibao.cn/blog/post/176242.htm
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