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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。* j! \' U6 n. |3 p9 Y1 I* h

# y6 {" r- P9 S+ d8 S; I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。
& {: {% ^; w! k6 k8 i* B) }另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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1 M1 l$ @1 ]% h
1.Which of the following methods should be used to determine doneness in a New York steak?
5 \! T+ v: h9 R9 K: 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)
9 m- B: m; ^) F4 s3 C; ?' ~A: pressure touch. 压力触摸8 j- h, ^( }' o( T
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; S/ P7 z6 v& _
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* o5 x0 s& ^; c7 D$ g9 j' k
A: acid  食用酸
. L1 m; u: I( K9 a' s" {5 F- K/ }3.Vegetables are major sources of which of the following nutrients?, h. w0 ?" m. ^& I! M
蔬菜中包含的主要营养有哪些
) z. j; @: M2 A5 _; bA:vitamins and minerals. 维生素和矿物质。1 Y/ w% B& I; C2 i  z2 ~8 ?* e
4.Cauliflower is commonly served with. @0 r) y$ l7 G) D
花椰菜(菜花)最常见和那种酱汁搭配# F, M% i* ]. Z2 t2 A# O
A:Mornay sauce. 奶油蛋黄沙司' O5 r! k0 b- `4 L
5.Which combinations of products are found in pie dough?
8 }+ U# O' }) B5 i& J' 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??)) L) t' k* K; W$ ~/ a8 A
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ F" H& H" _  \4 m" _
6The French term for mussels is 法国语青口(海红)叫什么; L: U. w$ d+ F7 S, m! F/ y
A:moules.法语青口,海红
, F* ]( L3 N6 M& c7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  |: i0 L- F1 L3 ?, ]* N
A:faintly fishy. 稍微有点似鱼味
4 P) m7 C5 P, P! ?: R& \, u8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& W2 F9 N3 s; Q3 w# h" GA:2 days. 2天
* `+ ?; d/ C: E. k9.What are the principle ingredients in ratatouille?
. O# m; Z6 k  ~炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 i- e0 h, y! {" S  mA:Zucchini, eggplant, green peppers, onions and tomatoes
4 N4 j. i+ n6 _: B8 \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ V7 b0 ?8 T8 H. }' e* Y0 I) b" |: o. E7 N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' v3 G( L3 w5 o: p% ^
A:cook food in quantities that will be used up within 20 to 30 minutes.& \/ x. T2 m; w3 }- h/ C
大批量烹煮食物要在20到30分钟内0 @$ J4 Q' E1 o% @/ I* Q! j
11.What person has the authority to issue a Health Permit?
" p( P  ]2 s, R# a) }, F( R6 ]谁有资格颁发健康证(卫生证)。% t& R9 ^8 S5 l9 w& ^5 N
A:Medical Health Officer.
; p3 X/ R+ W$ G( @) S医疗卫生官员。
7 t8 s$ B. d, H: Q+ g" P. ^) T. P12.For what period of time is the health permit valid?# a/ f, d2 g% T8 s1 r/ E8 z" ]
健康证的有效时间是多久?
4 q( F0 ]3 H" D2 YA:12 months.12个月! X: i0 s( E3 k5 E) r3 ^/ @
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ M9 Z0 Z3 T0 C- R) E' h; C在食物和饮料准备区,通风系统换气的标准时什么
9 p! u4 @+ W. V+ q% nA:08 times each hour. 每小时8次0 {" Z1 x) u# T) b; m/ L
14。The minimum temperature for manual dishwashing in the wash sink is
8 }3 v4 `3 H3 c* ~* N9 t& t手工洗碗,洗碗池的水温最低多少度?; s2 U/ s9 `- c: U3 b* w
A:110 degrees F (43 degrees C). 43度. {  X. I4 q( x" z: s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  H. v* e0 N3 Q! I
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 i; K5 }) o. SA:180 degrees F (82 degrees C).  82度' N" T& W/ L. J
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# I% M8 ]4 G; E5 Y5 T
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 S3 @/ G( q* J: IA:en papillote.  法语自己理解. F' s  X4 J: N1 O
17。Wing or Club is considered a: n9 @/ i" f% V% ?1 C
翼和CLUB 被看做是一种...  I) v  S" U8 ]: B. K
A:Bone- In Cut     带骨切
% h0 J& r# u$ u, C- z; f18。New York is considered a   纽约牛扒被看做是一种
; u. T- [0 `  e( YA:Boneless Cut     无骨切
  w8 W" {* b; N% R19.In general, a court bouillon for freshwater fish will contain( ^% s: H" M% K/ [' i- d1 f4 h
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
# ?1 [/ K5 m. n0 y2 UA:the same amount of seasonings and herbs as a bouillon for saltwater fish./ [+ J9 l( x3 y4 W$ h- i" w6 H
和做海水鱼同样数量的调味料和香料% m9 R+ S# c4 ], l
20.Anise is very similar in flavor and appearance to
" B* S& b, A2 E) F& g; j& s4 v# Y, P八角和下面的那种原料有相同的味道! p4 o7 Q& z, ^: |1 U
A:fennel  茴香% B# l5 q( e5 ^; e2 u, ]
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, V+ u8 X2 f) p下面那种原料更像大葱且有平面的叶子
7 }' n) X/ x: d6 {1 e# W4 n& s' @A LEEKS  似蒜葱 (这边人叫京葱)
: p  t9 T  R- A* o& m22.Which of the following cutting shapes refers to a small dice
0 X# Y  c- Y& B# g& K下面那种刀切形状指的是很小的粒(末)
% ?0 `, L( a" u6 p2 O; mA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  ^4 a( S3 E% Y0 C, U
23.Oil is added to the water for boiling pasta in order to
; C" ^' \% u/ n; U9 k/ }向煮沸的pasta (意大利空心粉 )中加油是为了
/ p# S9 I% m/ JA:prevent the pasta from sticking and to minimize foaming action.
# A1 V2 I) I' M防止面条黏合并降低发泡。
3 M, ~' w% A+ x- ?% a; `24.Which pasta dish features pine nuts and basil?
/ a/ M7 e! |, _, I/ Z4 i: s0 `下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), x* }& ~* E& @& S3 s  U
A:Pesto.一种绿色的意大利面酱 $ h+ s- b8 U1 u0 A/ [" g
http://www.tianya.cn/techforum/content/96/563836.shtml4 }  D. g* O: B6 i  S
+ ^4 k9 }: s- R  |( G6 O: `7 c
25.Which of the following is a spring vegetable similar to spinach?) V9 B8 k( v' q  u( w
下列哪项是一个春天的蔬菜类似于菠菜?
: m) R0 r) O% e9 L4 pA:Sorrel. 酢浆草。) O3 }% ^1 h8 w
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?
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:4 Z% J) I" B& J- f: w* N! d- d1 P) Q
哪位厨师最早带来高水准浮夸的美食
3 y4 B5 z; b( R4 Q5 qAAntonin Carême 人名 安东尼·卡罗美
( `: x' F  E& e" x" Q
, x7 U% f5 c" e5 Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* z% Q/ }( R! n8 C3 H; I4 n: w! e下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' m  V7 O, Q+ h0 [- [1 `: b
A:Cast-iron stoves         壁炉
( k. y$ f- T8 V1 W7 I: ?http://www.usstove.com/products.php?id=6" Z& v6 M( @- Q2 J7 ?. G7 t+ f4 A

0 [0 l3 v$ Y6 t' n% N28.The French term used to describe the roundsman, or swing cook, is:
: m0 @, d$ B8 m+ `: H! a: Z法国术语,用来描述roundsman,或摇摆厨师是:; c" w/ h8 G3 k2 m( K
A:Tournant   图尔南
6 f0 a2 w! p$ L+ d0 f/ O6 a$ u& @0 G, _, Q( W
29.Another term for the wine steward is:
" n) B: P, G& Z3 l3 i  W2 O葡萄酒侍酒师的另一个术语是:
. b1 U+ f* C+ S0 U! U7 KA: Sommelier 侍酒师" {# t: J# h  v/ }- Y8 L& s4 M

6 G* \' T* v6 D2 d( L6 t  [30.Molds, yeasts and fungi are examples of a:& H6 F" F6 c5 `$ O6 t6 ~5 ^% @* q
霉菌,酵母菌和真菌是一个神马例子
1 R- p: i/ y3 Y0 ^" R- kA:Biological hazard 生物危害
+ O1 r6 b0 p% ]+ H4 J5 O2 O: o; j  n! h( t' p
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 d7 u5 d8 v# g2 l0 c) ~# r) M: _根据加拿大食品检验局,食品的危险温度区在多少之间:' b" D, q2 z  q$ o2 T7 M2 \
A:40° and 140°F (4–60°C)     4-60度( D9 n* q  `$ B% Q  A  S3 k6 T# j
+ y' ^0 l: x# p
32.All bacteria need the following for survival:
- l$ F% i' R/ w7 c& ^所有细菌生存需要以下哪些内容:
4 o. M8 e5 z) T* M5 b- I! UA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ _! C6 J  O) E2 C8 J5 _4 T

( h6 {  O6 e: U6 V  M" L33.Which of the following correctly represent critical control points in a HACCP system?' }* V! d* O4 e' P9 `# i
以下哪项正确表示了HACCP体系的关键控制点?3 s, R" F8 R+ q' r; l7 |% ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % D- b4 m! |6 a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 C3 D  r% U" Q& r8 F6 s: d" t' @' z) z# U3 ^( x+ u
34.Which of the following is not an example of a carbohydrate?
1 _, N. F. }4 u4 o0 w1 u8 t下列哪一个不是碳水化合物的例子?  G" F* k7 ^( F# P# f$ L" R" Z  I
A:Essential nutrients 必需的营养物质
# _4 J; i" ?9 J6 ?6 t$ c# ?6 u3 C7 K' n0 M$ d% f
35.The process by which a liquid fat is made solid is called:
$ }( C! U# X4 ^液体脂肪做成固体这个过程叫什么4 M8 K' B- q2 k# P
A:Hydrogenation  氢化
- F' k! F7 ]4 E. x* U: W: M* S0 l% E1 h2 a8 y( O1 ^, K
36.Which of the following is not an example of a fat substitute?' s' x( G4 S- G* J1 Y
下列哪项不是脂肪替代品的一个例子
0 c" Y$ G$ b6 N5 S/ v; n3 ~/ rA:Acesulfame K  安赛蜜K表( Q8 _; e6 e  [1 N3 o
% h1 V' j3 {  v
37.Health Canada requires that a product labelled "fat free" contain:
+ K2 n, A/ R( G4 N" V加拿大卫生部要求的产品标有“不含脂肪“包括:2 q  k0 z2 \- N$ ^( O% y0 O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 R; X! P/ ^; h+ T- r
$ a+ M1 f1 R% N7 r- J4 s
38.Which of the following is not a problem associated with converting recipes?
. L0 f. I- t/ D3 w& U下列哪项是不相关联的转换配方问题?9 S9 w6 V9 b: b3 i% m) N' T; v8 e
A:Unit cost 单位成本$ L# _& [" N  m3 }- ?! `, R
' w  z2 w; X# O3 X, y" ]
39.The condition or cost of an item as it is purchased from the supplier is called:
, `: h% J) T+ I. V从供应商采购的物品的品质或成本叫什么+ Y! [/ D0 R8 J7 h7 s7 d4 {0 \4 |
A:As-purchased cost 购买的费用, w0 w3 J; R" w, a1 f

5 T7 f) n( i/ K1 k/ |2 t7 ?+ `8 S7 j40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 `4 I& Y! b1 G6 `+ f  }! h在新货到来之前用于日常所求的必要库存量叫什么
( ?) d9 k. Y) n/ s4 oA:Parstock 基本日常最低库存, ~# L: T) @8 b' T9 a% E/ L

! e/ d" j) _' o2 l! e41.Which of the following abbreviations is used to describe the proper rotation of stock?; q1 X2 B) V7 |: H
下面那个缩写是用来表明正常库存流程?
7 A  y& |5 j$ j4 N& fA:FIFO=FIRST IN FIRST OUT 先进先出
$ C6 j" x/ u- E7 L. W! y3 \8 N" H. C, _# a, A  |' X
42.Which of the following knives is used to turn vegetables?: O0 l  _+ p+ f# r( a  `& ]/ Q5 I
下面的那把刀是用来打开蔬菜吗?: T: f9 h3 |0 j/ {2 G
A:Bird's beak knife   鸟嘴刀
) k, r* |( v5 @9 s9 |6 g/ hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( U  L6 s$ q7 p' }& j2 n' e6 R# W: y1 K* I: k0 j4 i* E5 [
43.What is an instant-read thermometer best used for?
. U, a" U* ?/ {; |即时读温度计最好用于那方面?
$ {$ T' Q' k# c3 J. L( l) YA:Checking the internal temperature of a roast 检查被考物品的内部温度2 \1 x. M  F4 L" H
/ ^- |8 ~7 |1 j; H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! F: u& m1 V& t6 x
下列哪些金属材料受热均匀,通常用在铁板而且非常重" R1 {5 _2 m: S1 X" Z
A:Cast iron 铸铁
2 @' C) w& Q8 j1 F7 R  a$ J
, H4 E7 O5 F7 B$ a+ N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ B; W% Q* E  U: a
哪件装备下面有一个可移动的碗和一个S形叶片?
) J5 @4 W6 A9 [& u) X/ ?: SA:Food processor 食品加工机
* e5 H, C" R7 x( C' F9 ~6 ?/ n  Ahttp://www.google.com.hk/search? ... iw=1263&bih=572' P/ n/ c6 ]9 n& C

0 l. r, p$ a# A; g46.Which of the following is not a rule for knife safety?
& F1 N  u& q( {0 i! C) q下列哪项不是用刀的安全规则?
5 s: ^: C) D' L) `8 YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 Y/ D+ ]6 O5 j) N5 h% G. i; _' B+ V. |( z/ W6 S& K& c
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& `- {9 F; \2 B1 u$ g/ N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 n; r2 S! [9 M9 d9 v: ~0 J0 sA:RondellES
- i/ x, H, E9 u$ ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. {* x/ j+ c( E! ]+ ]! `# Y( b! B1 {3 Q" L: `3 E
48.Which of the following is a diced cut used to garnish soups?
5 [& J! c3 r4 h$ l' p( C. S, \下列哪项是切成小方块用于汤的装饰?5 E$ N9 J: f- K0 F
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; \0 q; \, o+ f7 a7 i' t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ t' B: m0 e/ j0 ^! ]& _
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!!——- Y! }4 g! a3 N5 W# ?
A:Gaufrette / P/ \; ^" B# j  z3 }* {7 _7 Z( l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& I1 G9 o) i! H! M& tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 T* Q; K" B- P5 Y& n5 P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" \4 z1 W. i9 t4 }5 A
3 }: H8 o& o" d
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ D$ a) i% g$ Z! C( N' P
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)
/ c9 Q* K' ?0 @& K' J6 A0 K# MA:Cilantro 胡荽叶 香菜
7 j3 ^9 ^9 s0 ]4 I7 H8 ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 V! C- S! j! ?) d' U5 v) R- L0 c

$ X. f6 y* _) p6 W: Q# h% U60.Allspice is made from:8 V5 Q% ^3 k! v+ f4 c3 P
多香果,  多香果香料是什么& R0 r% ~$ ^) w& `1 k2 z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. ~2 D7 ^8 V! _8 O7 @5 K- pA:A dried berry 干浆果" n: x0 S  K+ C. `% m3 D8 ~
. ^9 a) R9 |7 C2 \+ w, H
61.Which of the following are used to make a sachet d'épices?# \- Q3 n8 j, `5 }7 [$ ]! p
下列哪些是用来做香包德épices?( ?( t4 J4 j. M
http://www.sachetcatering.com/
4 S( h, _0 f, K, |0 R8 LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. _: ~4 a' ~8 X8 Y
4 u9 r6 m# H  Z  I
62.Which of the following condiments are not soy based?/ J! c" Y6 o8 O1 A1 b
下列哪项不是酱油调味品的?
+ o$ }$ I; e8 fA:Wasabi 日本辣根
2 C8 `. ~9 x. P1 U3 G  V% C6 ^" v6 K6 ?* c2 P# }
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ i% O5 ?5 x. E, V" d' l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:  d$ \2 {. }, s; m+ p, M2 Q8 w8 |
A:Pasteurization  巴氏杀菌# s/ M) ?" u6 G9 j3 y5 X( A9 u: ^
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 @2 J' Q5 r% k# B1 [
下列哪个步骤是不是正确的蛋清搅打程序?  Z* A; {% V4 E" t
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:  T2 m5 S( d1 d' u
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
0 h9 F5 B$ f9 v) g7 o1 ]) i0 _4 Y" w炼乳是一种浓缩牛奶 是去除什么做的
3 F$ q- J7 u% SA:60% of the water 60%的水" x. |& }% l& g
& t7 j# b6 \  d1 h
67.A method of cooking that transfers heat through a liquid or gas is:
! f: m( t9 b+ s; {) v/ P0 L$ s一种烹饪方法,通过转移液体或气体是:( P8 N& w) G% R1 K" B
A:Convection 对流
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9 m; J+ P8 S( k68.The cooking of starches is known as  烹调的淀粉被称为7 G$ V$ v# c( r0 [* u! P8 ^
A:Gelatinization 糊化
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2 S1 @1 t0 R& Y2 b* r6 K; [1 v% J) _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, d$ B) Y* G4 s/ b8 x, t$ C2 JA:Braising 烤% z9 a  T9 @1 @% I! p5 d( e

8 {, |$ q" S' k- O# F- |, p; f+ h70.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  `9 q) F( X3 R9 YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 S$ Z" ^; T/ W

' s; Z" M# d' [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3 c2 |, Y& |3 W8 U
A:Fumet 原汁+ H+ ~( Q( ^2 n

3 j2 |2 Y  W) h9 b8 l" U  R: R72.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1 O, A4 j; Z3 B# f2 V+ d1 n3 Z
A: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?
: w  k/ O/ b( d8 g0 E& E下列哪一项不是用于制造高汤(低汤)的原则?
$ o- }+ x" i( f/ n/ ~* ?A:Start the stock in hot water.开始在热水中操作
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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
: E; y4 V0 {6 n1 i9 a1 f  j/ pA:Remouillage 法语熬汤
4 L- |' l$ A. _) Z' x) ]0 z) Jhttp://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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