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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。  G& E  o: n' o# y# }: u

4 `% ^9 ~, w4 t) r1 _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。  ~2 `! K; `( {9 O
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5 |5 t6 K) }* |/ h" `" i, h# V0 [
1.Which of the following methods should be used to determine doneness in a New York steak?- c; D" {- E- J9 x- x# x
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)
# V5 k8 a" O, `4 v& i" QA: pressure touch. 压力触摸/ M/ b7 ^' C) Z7 ?2 v
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. P" e* N" c" U# x2 ^0 B6 n7 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
$ n9 B/ u: K$ ^A: acid  食用酸
, v4 k& N/ s+ _2 P7 R0 `  G3.Vegetables are major sources of which of the following nutrients?
/ O" o$ `3 s+ m, [8 J6 m蔬菜中包含的主要营养有哪些3 E: X8 L# U, c, n
A:vitamins and minerals. 维生素和矿物质。! x  x: L' h$ K; H
4.Cauliflower is commonly served with. ?) L, X2 M' s8 U$ ?. p+ t
花椰菜(菜花)最常见和那种酱汁搭配
( l$ I, H1 z+ t6 [6 M+ u) J8 P! rA:Mornay sauce. 奶油蛋黄沙司3 D2 F+ w5 o3 g  o8 E3 d
5.Which combinations of products are found in pie dough?
- M1 w2 x5 Y7 C: ^7 T下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! L8 \8 V) U1 v( f$ gA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. _4 g7 Z7 |$ D5 D! C; ?. s6The French term for mussels is 法国语青口(海红)叫什么
) P  O; Q0 ?9 ]7 L* t" r2 [A:moules.法语青口,海红
* Q' H4 O3 e1 E2 O1 W7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& \. [0 q) m  `: O8 h) k4 zA:faintly fishy. 稍微有点似鱼味/ n9 T* v+ C1 y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% d$ k8 [- Q& d9 e7 u/ YA:2 days. 2天
% G! K- A8 O6 V5 _0 o, R9.What are the principle ingredients in ratatouille?
. e' r, N- W1 l4 k4 S7 K炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 X! f# O' z& f# l4 yA:Zucchini, eggplant, green peppers, onions and tomatoes3 J7 A. v1 P1 ?7 R- |
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ): w& z+ `, L: S! w! {) h  s
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 M# Z! ~+ E, AA:cook food in quantities that will be used up within 20 to 30 minutes.
  V% r4 X' M4 X5 H$ q5 F大批量烹煮食物要在20到30分钟内
; i) }( }2 o# a9 K) Q$ o& g11.What person has the authority to issue a Health Permit?3 b' E; Z; F/ C0 G6 |
谁有资格颁发健康证(卫生证)。
  R" i2 b; h+ J2 B* oA:Medical Health Officer.9 \, H* ?- O: L4 I, [% q1 e
医疗卫生官员。
# c" u: ^$ A) W* ~12.For what period of time is the health permit valid?& J0 k, Z- R+ }9 d& j
健康证的有效时间是多久?
! X' r" p5 k; i, O* v8 nA:12 months.12个月
: t" A0 R7 l- t' R4 a9 F# G' D3 v13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; F  Q  \# B3 o, ^在食物和饮料准备区,通风系统换气的标准时什么  ?. C7 ^, X' f
A:08 times each hour. 每小时8次' P' \& J, ^- s) O1 w
14。The minimum temperature for manual dishwashing in the wash sink is0 i  o4 ?% }- k* [' q/ A
手工洗碗,洗碗池的水温最低多少度?
$ U& @. A* A0 m. k# g; jA:110 degrees F (43 degrees C). 43度
  ^# K, c% Y' V15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ D* P( s. x* s/ \' r" B用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 V1 ^/ Q. Z' w: ]7 Z5 ]7 b
A:180 degrees F (82 degrees C).  82度" U$ u: V7 l* a, B, G
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
/ p( C* |/ k1 g% B/ N% k用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); N* s; N4 u" F% m$ c
A:en papillote.  法语自己理解
6 Y1 E; b( |7 B' }# s' }$ Q8 M17。Wing or Club is considered a4 V4 `" J3 c" s# z. K& r( o/ ]
翼和CLUB 被看做是一种...' q1 x& a) `8 D$ l" R
A:Bone- In Cut     带骨切( H2 u3 S$ {2 h, X$ D
18。New York is considered a   纽约牛扒被看做是一种/ }9 P7 Q7 A" R8 [8 M8 e2 Q
A:Boneless Cut     无骨切
! H9 J# G, O" m19.In general, a court bouillon for freshwater fish will contain. ?0 v/ s7 Y$ [5 O" d" 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7 L' ?8 d9 k9 g; M. d
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.' V5 ~; \) U6 `! L% m
和做海水鱼同样数量的调味料和香料. l6 T# d: t8 p$ m, s& {
20.Anise is very similar in flavor and appearance to
/ v2 B8 |* [1 C; V. n$ M八角和下面的那种原料有相同的味道  L2 N9 [$ v( _6 y. Z1 c
A:fennel  茴香9 Z0 N8 M% A, T3 m+ z$ e* Z9 T
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) y2 @9 C4 V" ^( F+ O7 V( q$ S, W下面那种原料更像大葱且有平面的叶子) E9 q; T* _7 Z7 |. v
A LEEKS  似蒜葱 (这边人叫京葱)
" C% n! {, z' Q1 j2 U22.Which of the following cutting shapes refers to a small dice  _9 Y3 o+ P+ T* O; J; B
下面那种刀切形状指的是很小的粒(末)
4 S1 F3 _3 Z* n) R  E: ?' \A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- P5 b% h  ^/ W" u$ J$ o23.Oil is added to the water for boiling pasta in order to2 r# ^0 t/ t( l" D# T$ |; T
向煮沸的pasta (意大利空心粉 )中加油是为了( X; G( g* U2 r% ?- J
A:prevent the pasta from sticking and to minimize foaming action.1 ?4 i0 N/ e% }- j7 s
防止面条黏合并降低发泡。
; Z" s" q  I: X24.Which pasta dish features pine nuts and basil?
' Q  S4 R9 X( D) u$ t* |下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 u& c& d6 C1 t; r$ e: fA:Pesto.一种绿色的意大利面酱
# G+ W: L) \! ehttp://www.tianya.cn/techforum/content/96/563836.shtml/ M; C% x$ b; F) M
9 q+ i6 L9 p* e4 N' w, {- Z% c
25.Which of the following is a spring vegetable similar to spinach?& S# y- n  p- J" n5 G/ B: L* _
下列哪项是一个春天的蔬菜类似于菠菜?* h/ g# N9 a; c& @( G. N
A:Sorrel. 酢浆草。! i% h& y& f9 C% K: N7 n9 l
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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
理袁律师事务所
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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:8 ^$ E! j1 @% `* y
哪位厨师最早带来高水准浮夸的美食
  G& g# S# D% IAAntonin Carême 人名 安东尼·卡罗美
& i7 F" k! A" W& z4 c& @9 ?4 Q, W: x
; J. }8 y. ?2 w5 G% h7 Y! x1 O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 q% o9 a2 ~) U6 b8 ]( V  O8 G7 ~9 u: k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( o+ X# o' C! w+ ^/ _A:Cast-iron stoves         壁炉; r) u5 \2 e( Z  {. z" h* x7 c6 Y
http://www.usstove.com/products.php?id=6
" x0 c* G7 ?$ I
9 I" h. b  U& q28.The French term used to describe the roundsman, or swing cook, is:
7 a; S5 t, j) \# x法国术语,用来描述roundsman,或摇摆厨师是:! z0 Q6 `+ |. T  B: V' p
A:Tournant   图尔南2 W- H5 A5 N6 O# o

' ]2 e6 @; d: k2 h29.Another term for the wine steward is:
. X8 \6 X5 l  T1 A葡萄酒侍酒师的另一个术语是:4 M1 K! p4 }& R4 V/ e/ F
A: Sommelier 侍酒师
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! _3 d: f) g( v( e, y% n30.Molds, yeasts and fungi are examples of a:
2 O* {/ Q8 A" x* N* m: d- K霉菌,酵母菌和真菌是一个神马例子( `# s  o3 S! B3 M8 J7 J. ^$ x
A:Biological hazard 生物危害! R' R4 M+ B# x4 M: n/ @7 {9 i
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  A) d" v; N9 h! \( p
根据加拿大食品检验局,食品的危险温度区在多少之间:& m# s5 `; M3 h
A:40° and 140°F (4–60°C)     4-60度3 ]# R8 A# o, N- D2 t2 q0 N

3 V- w* f0 X! o" l" D- ]& V9 o0 W32.All bacteria need the following for survival:9 |3 h7 `! c8 n$ e2 U$ G
所有细菌生存需要以下哪些内容:7 ^" D" q2 b4 X
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
" Y/ Z/ M$ \) A4 L# d" T) x, D4 n# o' [) G+ q
33.Which of the following correctly represent critical control points in a HACCP system?
. A2 t, `1 P7 B以下哪项正确表示了HACCP体系的关键控制点?8 e. L& S% J, u' D& w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % T( ^5 F: D4 \7 d9 G
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! ]( B  O3 ~" ?7 q! U4 J/ ^/ Y1 A, ~: c: S7 m" h
34.Which of the following is not an example of a carbohydrate?
$ z3 E5 L& _6 p下列哪一个不是碳水化合物的例子?
7 d! a: Z, @: S2 [5 aA:Essential nutrients 必需的营养物质
# E8 k! J. O5 W$ r% j+ h% [
5 q9 H, e1 L: C  L$ |( I35.The process by which a liquid fat is made solid is called:
7 a& q- v# t0 X2 A  N, T, \液体脂肪做成固体这个过程叫什么
- E4 [, c8 b: i7 c* v  BA:Hydrogenation  氢化
* q6 Y$ b3 D2 |
2 S% W% I2 G% C( _9 K1 q' u% S36.Which of the following is not an example of a fat substitute?- F8 j4 u* ?2 q& c) w: o1 R8 B
下列哪项不是脂肪替代品的一个例子
4 T- ?  n! R+ mA:Acesulfame K  安赛蜜K表
# k5 n  [" |6 J" S: o
) @" `* k5 ^. P* {2 U2 N37.Health Canada requires that a product labelled "fat free" contain:
1 l9 m* a4 _/ `+ I. V! {加拿大卫生部要求的产品标有“不含脂肪“包括:
" |% V/ w/ u3 Y: P$ ?0 b1 DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ k$ B2 _0 |* x8 m# p7 V. y* d9 U
38.Which of the following is not a problem associated with converting recipes?
7 k. x) Z- U8 d; @下列哪项是不相关联的转换配方问题?
* h' _' G; D3 V3 e& M3 zA:Unit cost 单位成本
# x  c0 M9 R, I
; b8 _4 Z/ k& C2 V' `39.The condition or cost of an item as it is purchased from the supplier is called:
. H) {& j) n4 H- U3 P从供应商采购的物品的品质或成本叫什么* p3 i5 a% q5 V; r- g. q
A:As-purchased cost 购买的费用
4 w! d4 B) {) Y: W8 C6 r
6 _; i9 ]4 k1 i2 S40.The amount of stock necessary to cover operating needs between deliveries is known as:  {2 t3 C: }2 O6 S- w& |+ J
在新货到来之前用于日常所求的必要库存量叫什么
3 y, Y% J: Q2 t) ?A:Parstock 基本日常最低库存6 [! H- y* Q" J6 g8 _% |
' s* M' x9 W, i# W+ M& q+ P
41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ y# f& L% j% \* n5 Z+ L$ D3 [下面那个缩写是用来表明正常库存流程?- J7 T+ r0 C3 K# Y0 w% ^
A:FIFO=FIRST IN FIRST OUT 先进先出+ R" t9 ]% A: s; v3 Q- h, h% `/ b

! T7 P% i7 M9 u4 V. w% K3 j0 h42.Which of the following knives is used to turn vegetables?
# Y$ n: K9 n# P# h  g/ J下面的那把刀是用来打开蔬菜吗?
' ]  C+ ~+ m5 a. X! NA:Bird's beak knife   鸟嘴刀
+ l2 V  b; d* S0 m" C) Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
! _, j0 i3 t& K* ]' `1 @. q
4 i% u# w) G( D& `* D( D43.What is an instant-read thermometer best used for?
8 l. w/ b6 r& @0 P8 `即时读温度计最好用于那方面?5 U4 `; q% @" ]9 A. N; l; c! N
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 U& J  T# T9 |; H7 F$ o1 n

5 V4 `7 `" S3 N9 {1 j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 J. W6 o% C' ]+ b8 v3 \下列哪些金属材料受热均匀,通常用在铁板而且非常重
% s: E% ^. T9 R& ^* p. Q# iA:Cast iron 铸铁
+ m/ u" m( J; Z# S' M  t2 q4 D
8 l1 X& v0 B& Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( `* V: _: }. L7 c6 `( w+ h
哪件装备下面有一个可移动的碗和一个S形叶片?2 J  a5 }$ @2 O! X7 ]. N" N
A:Food processor 食品加工机5 n1 q8 S. i' w
http://www.google.com.hk/search? ... iw=1263&bih=572  f% V8 w! T4 h0 i! J, t$ U1 c
% a9 a$ k# `5 ]3 P
46.Which of the following is not a rule for knife safety?
+ w; v$ p# S3 p/ \* _9 Y下列哪项不是用刀的安全规则?
- V. E+ R8 C6 h0 ^5 {) W" k- CA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" \7 ]" q% \5 J% [7 p/ N
5 H$ Z1 v- w* R47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, O) f( p, m$ {+ _) @( k  r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 p- O( E# z* b* C( V6 _$ @# KA:RondellES
* d$ H% o1 V# ]% N4 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, L' \/ u; a1 D  u
3 ~. L' D7 {3 H# b; B48.Which of the following is a diced cut used to garnish soups?
) `$ L$ \- u: z' i7 h下列哪项是切成小方块用于汤的装饰?0 X2 u* V' T. f0 }- J: ^* X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' }6 W, e( U' ^- ~, @/ H' H+ V- ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 q. O+ X1 W8 }$ B" Q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!!——
1 G. f# ]& T3 R6 mA:Gaufrette
( s2 i6 Q+ `" v5 @4 ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* X3 t6 H% C& A; [; \! b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& g! W! \6 f' T) M8 _% Q1 T; [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 T- j+ L; L4 W6 q

, Z( I) h+ u! ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 f8 v; S4 k8 C7 ~( J5 a! j3 I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 q7 y% Q7 Y/ t% _
A:Cilantro 胡荽叶 香菜
1 \5 n- G9 |, R( mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 E1 {3 k- S! z1 K2 \/ A* `1 W' h) f3 J# s# A  b; d# t
60.Allspice is made from:. e9 ~9 c# n: w* r2 m3 w4 c. {
多香果,  多香果香料是什么
& `3 Q9 D3 ]$ g. J5 i) Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 V8 o5 w5 u9 T( e0 p) V5 _
A:A dried berry 干浆果
! x) a$ v' I# |$ K4 I+ u. S; Y9 j" k7 x8 E
61.Which of the following are used to make a sachet d'épices?9 t" b$ u! G( Y# N
下列哪些是用来做香包德épices?
2 L; ?5 c% ?+ f6 m) K1 jhttp://www.sachetcatering.com/. Y4 }4 l4 V* `0 t$ X/ A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  l+ B1 S) m+ r7 G) N2 l

6 x+ L% q- y) W1 r1 G62.Which of the following condiments are not soy based?
6 ], |& r; u: R2 \. ?9 d; y下列哪项不是酱油调味品的?
2 w4 G# `* @* H8 h$ d5 V5 lA:Wasabi 日本辣根( u& t( M8 w- X

7 ^: K3 t6 Q) S! |$ C: H" Q: d" g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 i) S6 ~1 \2 |  m! N& ]1 N$ ?
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:
! \8 D6 g4 i# W! X4 j5 cA:Pasteurization  巴氏杀菌
8 D7 {0 P! F$ Q1 c; ^' [$ _- i
, y/ x+ @3 _* E) j. T64.Which of the following steps is not the correct procedure for whipping egg whites?
" Y) z( v1 C/ U0 N% y; F0 B' ], Q下列哪个步骤是不是正确的蛋清搅打程序?6 x4 E! z) g$ B
A:Allow to rest before use. 允许休息后方可使用。
2 K' c, o" Z4 ]* C7 L2 B) K1 c, K6 e8 @2 [) p3 W: M1 ?
65.The weight of a large egg is between:一个大鸡蛋重量介于:* _- ?; l/ d8 k: U" @8 s
A:56g and 63g 56克和63克
9 s9 x# b7 \6 }: Z6 B1 J* \; z1 a7 P/ T- N
66.Evaporated milk is a concentrated milk that is produced by removing
; a6 F4 \: m8 S0 I$ a7 Q炼乳是一种浓缩牛奶 是去除什么做的" x( X+ ]0 N  J3 O1 {/ M# ~! Q1 p
A:60% of the water 60%的水
9 j: s. J( U8 \7 Y% X* j+ |# O3 I
! u( @3 n, ]. O$ q67.A method of cooking that transfers heat through a liquid or gas is:
  j6 H6 I6 C3 Y1 }0 m一种烹饪方法,通过转移液体或气体是:
$ ]: y7 V" g4 q1 a% B2 a% V: {, JA:Convection 对流/ a  f( |3 ]2 U& U
$ V4 V) E% A7 L  o( \1 M/ e
68.The cooking of starches is known as  烹调的淀粉被称为# _8 o- E  l; Q. a+ R
A:Gelatinization 糊化; v$ m4 T& D3 R2 \9 W
" V) }- r5 A! \# n* Z8 b! l; 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?
6 K" s# D- T; D, {$ aA:Braising 烤
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& X8 e* u4 n. X  V0 C3 r0 y5 u70.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:. }4 h: s5 V1 s0 q9 u3 m* C* _
A: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. [  ~# x5 `( d- ]1 `7 I2 V
A:Fumet 原汁
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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
- E: P! J7 \7 HA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
* U# n5 r6 i7 ?/ H. i2 f8 Q- A- p- y' u  Y! y3 Z' \" l7 n- }
73.Which of the following is a principle not used in stock making?
, V) O: N5 F: w( v4 v7 I下列哪一项不是用于制造高汤(低汤)的原则?* G, \2 \7 [6 V5 H: P
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
8 e$ Q  `5 v+ dA:Remouillage 法语熬汤( I: u* O( H) w5 f$ D7 v
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