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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。
7 A9 A' o$ w' ^' `
2 ]6 d: m. j+ d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。
3 w( i  p/ E" \7 M1 H( Q1 Z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% @' [/ H% o' p% b5 G" P
1.Which of the following methods should be used to determine doneness in a New York steak?
& @5 s& h7 z; w" l% F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)+ F0 o* U4 m  e" A- O! L1 _
A: pressure touch. 压力触摸
1 P0 r2 s3 a* c: X4 g; t2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 t' g' S" S6 J4 D/ }( f9 g& j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# L( b5 D$ \0 \6 eA: acid  食用酸
1 q6 F1 A1 m& B3.Vegetables are major sources of which of the following nutrients?; M& ~6 U! _8 ^) L/ u. D, U
蔬菜中包含的主要营养有哪些. z9 d, {5 T- c  v( V
A:vitamins and minerals. 维生素和矿物质。
7 h' w$ U: u9 H7 e. j& ?8 {4.Cauliflower is commonly served with' b! j0 l# |$ a4 n) K- g* g, I% w1 E
花椰菜(菜花)最常见和那种酱汁搭配2 J1 b- z/ y3 w: L. h( V; @( ^
A:Mornay sauce. 奶油蛋黄沙司
8 q$ c4 B* H' _5 O, A5.Which combinations of products are found in pie dough?
3 X; o: e8 I2 G4 `  o下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( T0 `7 u! ?3 ?  b6 [A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ ]. x3 u6 G, s6The French term for mussels is 法国语青口(海红)叫什么1 Q! B' s  e7 B" @7 t4 D: E
A:moules.法语青口,海红6 t  R% E1 ]. t/ W' X% T
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 a4 l0 {4 Y- Z! ~( P6 [A:faintly fishy. 稍微有点似鱼味
+ b; B7 J# [8 e% d1 `; X5 Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 @) u& f) X5 F  u. ?. [4 U/ M7 ~A:2 days. 2天
/ k5 r! f7 `( K0 h7 Y9.What are the principle ingredients in ratatouille?
6 M. k4 l- M* h& j! V7 q, R; x炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( p1 V4 `( n  O# T2 `+ e, y8 h1 v
A:Zucchini, eggplant, green peppers, onions and tomatoes9 ?2 c, g- {% C9 U; e0 e
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 v# P$ J7 {# Y# U, `( W0 o/ p* E- {5 E
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( C( U, ?, G% I2 s+ a1 w/ jA:cook food in quantities that will be used up within 20 to 30 minutes.5 N/ T/ I5 t$ k0 n+ D5 a3 d7 F
大批量烹煮食物要在20到30分钟内
: W6 I& L! N& j11.What person has the authority to issue a Health Permit?& Y+ x. o7 `$ L+ f& e. E
谁有资格颁发健康证(卫生证)。) B8 k# Q6 G2 |% B' m  n  K. m
A:Medical Health Officer.
8 U8 @* s2 r* \" l  N医疗卫生官员。
' v% K6 T! R2 O8 W2 V12.For what period of time is the health permit valid?
8 m4 A6 i/ r' ^$ B  c健康证的有效时间是多久?
4 ^) ~, x6 d; R5 o0 S7 R8 iA:12 months.12个月' N0 n( F+ C0 ~5 _2 U
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 G5 @6 w5 @1 H2 p1 u+ `  y在食物和饮料准备区,通风系统换气的标准时什么' X2 [1 q  P% s* S% ^
A:08 times each hour. 每小时8次
/ |* R- D# x% Z3 V( _" K14。The minimum temperature for manual dishwashing in the wash sink is
9 d% F( [/ @' n手工洗碗,洗碗池的水温最低多少度?7 P: ]; }7 @4 b9 j' e
A:110 degrees F (43 degrees C). 43度
6 g2 G% W) ?5 a. v, z! }" f& {15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( c8 K% `2 X  J3 B$ z  r. a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ z2 v7 c; o) `, q8 a
A:180 degrees F (82 degrees C).  82度
# N* r- [  H1 y: _16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 `7 C& ^( w0 F; n用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# E  _, A8 U6 ~# d
A:en papillote.  法语自己理解
3 V9 x( M; u+ }: f& T1 G! k, V17。Wing or Club is considered a
# P! P0 @  I/ m& L  }( _翼和CLUB 被看做是一种...
( W3 o+ k% @& n0 P0 y1 jA:Bone- In Cut     带骨切
8 E  k& C+ ?1 F2 s, v18。New York is considered a   纽约牛扒被看做是一种/ c6 P9 H/ s/ v- {6 a, n2 l/ J. w# a8 ?
A:Boneless Cut     无骨切7 J9 L  c) ?1 T4 ^6 g1 L
19.In general, a court bouillon for freshwater fish will contain
; w; E+ ?* a: ]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 h" ?7 }/ I  w' x' YA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 O6 u$ e/ I2 i8 R* u6 x和做海水鱼同样数量的调味料和香料
& F4 e; y4 F2 J& B+ H20.Anise is very similar in flavor and appearance to; _' L8 j) w# ~
八角和下面的那种原料有相同的味道4 b0 t1 o3 w2 f; S2 a% n8 U  ]
A:fennel  茴香0 `/ @+ W* t' v, Y1 k. C+ M
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* m/ A# s; r% k2 \6 |6 I下面那种原料更像大葱且有平面的叶子! T4 a. p* R) k* N5 a& s  J& u
A LEEKS  似蒜葱 (这边人叫京葱)" b) h% R9 r7 D5 @5 M1 P  ]
22.Which of the following cutting shapes refers to a small dice
- ?: R0 o# @; h2 N$ G5 A下面那种刀切形状指的是很小的粒(末)2 m' t; o/ P/ C2 e3 o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. `5 e. m& R, ]5 Q6 K
23.Oil is added to the water for boiling pasta in order to
9 z2 I6 I) D! w4 ^向煮沸的pasta (意大利空心粉 )中加油是为了, U0 ?- x/ G$ I* a) W
A:prevent the pasta from sticking and to minimize foaming action.
# D: t# h" M- [- ]% o  ^* [防止面条黏合并降低发泡。$ z$ F1 K& d( f" p/ p$ F
24.Which pasta dish features pine nuts and basil?, \! n3 c" z3 s) K
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% \; S* u) }7 W( e* |/ lA:Pesto.一种绿色的意大利面酱
3 Y  D3 H( `4 Qhttp://www.tianya.cn/techforum/content/96/563836.shtml1 w7 L6 G' h# H5 s) v: v
$ ]8 G" K0 Y( r
25.Which of the following is a spring vegetable similar to spinach?
& t% ~/ D  ]9 {# H8 N" E下列哪项是一个春天的蔬菜类似于菠菜?
" N4 W) E6 j7 Z. b( RA:Sorrel. 酢浆草。. c7 q& S1 f: N) e1 b3 I
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:, r% W- ^. t7 p  B1 U0 t
哪位厨师最早带来高水准浮夸的美食
1 {0 E; O0 c( p/ f5 lAAntonin Carême 人名 安东尼·卡罗美6 z0 J# I2 p* H! j0 e- b

6 r' B- t- f4 q. @6 k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 H3 U2 B% _5 n3 O3 C% g
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 `2 w0 M* ^9 x* o0 |7 s
A:Cast-iron stoves         壁炉
* u& x6 w: ]$ [2 f* P7 m9 shttp://www.usstove.com/products.php?id=6
5 i8 `7 f5 P5 u, x: \& L  L& A* t% X/ O+ c
28.The French term used to describe the roundsman, or swing cook, is:9 o$ W) i" z2 T, s2 M
法国术语,用来描述roundsman,或摇摆厨师是:9 i; h/ ]3 A; E6 [1 o& Q, H7 @
A:Tournant   图尔南
, s3 `* y, n8 A& \- J
, {( l3 T; c# t29.Another term for the wine steward is:8 c% s5 W3 ]. _: |3 c; f
葡萄酒侍酒师的另一个术语是:/ A/ z" \% N9 U0 Y6 |. s
A: Sommelier 侍酒师- c3 }, d, Q" ~0 N
* H+ _0 H$ b( c8 @* @
30.Molds, yeasts and fungi are examples of a:
' {9 s9 G9 C5 z: o* }霉菌,酵母菌和真菌是一个神马例子4 J1 K: x5 |0 B" y% P- `
A:Biological hazard 生物危害
  F! g6 R% n# v) v3 Y' s% G! e/ A
1 ~* u+ u3 A+ b! r( d1 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( X$ a0 C% e  T8 k0 `0 y* ^8 `
根据加拿大食品检验局,食品的危险温度区在多少之间:
( a9 a- V* G3 Y' t; Y1 j, |. GA:40° and 140°F (4–60°C)     4-60度
: ?7 T) W0 u0 G( z0 O6 D' e: x+ m8 E% d- S6 p" ~% |0 {' K9 P* t% @, @
32.All bacteria need the following for survival:
: F2 N4 j) B7 U所有细菌生存需要以下哪些内容:9 `: N3 j3 E3 h0 X: ?
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 x, d- T1 `; a0 k/ [2 e% k( d
- E8 ?2 Z" [1 ~7 `. D! |8 }
33.Which of the following correctly represent critical control points in a HACCP system?  m6 S6 g1 g1 r' h) p
以下哪项正确表示了HACCP体系的关键控制点?6 n# _; f$ B& o7 ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 d0 ?6 r- H2 _1 a1 Z0 E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ c8 ]+ n+ A: |9 {8 ]# E7 @, K6 A6 V* ]4 c
34.Which of the following is not an example of a carbohydrate?9 m/ ?. Y. o* \3 o/ u+ }
下列哪一个不是碳水化合物的例子?
0 A- n9 S: n% \$ wA:Essential nutrients 必需的营养物质+ G- ^0 Y, c* h0 h# I: m

8 M3 E- T' a8 f% M. J8 T* ^35.The process by which a liquid fat is made solid is called:# K! p, h7 {/ ~* E9 [" V6 h
液体脂肪做成固体这个过程叫什么$ \1 \) |8 g. D
A:Hydrogenation  氢化
8 e" f# J9 Z8 A4 G, B, V. N( W, O
* ^' s8 X5 o, m  Q% h$ E36.Which of the following is not an example of a fat substitute?
6 j8 D/ F8 x# j6 ^1 g( K8 j下列哪项不是脂肪替代品的一个例子% K; E& V3 b5 f- m. v
A:Acesulfame K  安赛蜜K表0 a, \$ R' U' v
( n) c. e+ G7 y+ J, h( D
37.Health Canada requires that a product labelled "fat free" contain:
5 S5 I# ]- C& X  @& n加拿大卫生部要求的产品标有“不含脂肪“包括:
9 u$ T: @6 l9 {2 N6 t% h/ ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# U, z6 i6 ^* {4 a
/ x5 H& t& i# a" x38.Which of the following is not a problem associated with converting recipes?
7 l3 I+ f% u  n: }* G) i下列哪项是不相关联的转换配方问题?( U0 \' A5 L* C! H
A:Unit cost 单位成本, h0 p. C6 M5 ]8 @

- g; i' |5 v( E1 P. S7 K( g1 y39.The condition or cost of an item as it is purchased from the supplier is called:
1 X- }; r, _+ p) V从供应商采购的物品的品质或成本叫什么' q" ]2 p" o* h  L: h" Y
A:As-purchased cost 购买的费用
1 N+ ?( V8 F. c/ J
. I* q' W. A! p2 ^* n$ ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
: z. l( i# q7 Q0 n在新货到来之前用于日常所求的必要库存量叫什么. \0 x. _" K1 e# e- \
A:Parstock 基本日常最低库存. H  c7 E: [+ X. S: T* c* y) R- Y* \

% q6 ]- _/ Y+ d41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 _0 _* V" D1 L- w6 }. Y# p8 x$ d- S下面那个缩写是用来表明正常库存流程?
/ @1 B4 ^. I2 c4 o5 [1 ^, hA:FIFO=FIRST IN FIRST OUT 先进先出7 X8 v* _2 H2 E/ ~7 e, O! F

$ c& b5 J8 E; x- e# X$ J42.Which of the following knives is used to turn vegetables?, \+ e5 H9 c; q7 z; Q( p# F- A
下面的那把刀是用来打开蔬菜吗?  v+ Q' k& y3 T& o
A:Bird's beak knife   鸟嘴刀* ^/ p- @$ d6 g0 T* f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
! g4 e) I+ @& e* ~6 _; q, z: Y1 _
. H+ Y$ P6 X9 P9 T" @43.What is an instant-read thermometer best used for?, N8 p9 I- c# Y, ~& Q3 J# K( c, R
即时读温度计最好用于那方面?
7 l. I# q$ J; _1 a$ V6 MA:Checking the internal temperature of a roast 检查被考物品的内部温度
8 b$ V! J, P& _( b' c3 S0 g; v3 [9 s6 Q. K/ U
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 {- B) u4 v$ Y" @1 K' {; @
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 O" U" }& q7 }+ h* B0 c% X& @A:Cast iron 铸铁
6 T2 b' F7 A# _1 w( ]6 ]$ p2 @$ f% ^+ C- |9 d' A# y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ e$ b& D4 f" q, G/ s3 I% x4 z2 k
哪件装备下面有一个可移动的碗和一个S形叶片?9 ]+ h. \; e2 W
A:Food processor 食品加工机2 X4 W% h. D3 E$ J  r
http://www.google.com.hk/search? ... iw=1263&bih=572
1 v& Y5 k$ C5 M0 J" {+ F" f( ^8 I
4 Z( a3 w5 ^' D46.Which of the following is not a rule for knife safety?
4 W+ P6 S4 F& f+ c" r9 j1 i  I下列哪项不是用刀的安全规则?
# W- W  @, x  v/ o# D: Y. SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 h  I1 {7 G4 j" y1 b
- n  H, C, |+ N, @( G, t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 x6 ]% h* l: L, B7 R5 F9 s8 f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ n, L& P' ]( a% l) x2 R2 I+ |
A:RondellES . [: `9 f3 ?" h4 J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. B) g" w6 ~9 ]$ C) Z  |
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48.Which of the following is a diced cut used to garnish soups?/ F( E4 b% n/ l2 P! ~
下列哪项是切成小方块用于汤的装饰?
6 m7 [  [  s0 N: {2 w, B& {A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" r/ d' f1 b. w/ b/ D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) i2 w! h6 ~: D! v( l# S7 m& N. G" m  X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!!——& x! m- i  C; Q, ?# c+ A- B9 v
A:Gaufrette 1 V6 I4 J4 g( @# j) }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ B* A/ n- z% G6 [0 \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ B. E4 c4 d9 |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- o5 t( F8 p# l3 H* K/ n
$ N5 ~8 G0 N- x! R
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" O5 L) z0 Z7 @! ^4 Z3 d& x3 o6 b. z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)% ?* r0 Q+ z+ g$ W
A:Cilantro 胡荽叶 香菜4 r: X, J. X0 C( W* I$ Z! R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 k4 M2 R* u; B' V- A/ M' @7 u0 p/ A( Z  l' x- D/ _6 y, [( R0 Z5 P
60.Allspice is made from:$ R$ Y' m) A' I+ W1 w0 }
多香果,  多香果香料是什么
# o9 T( b4 T  ]2 @# phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! w2 O. I6 d! G8 d% KA:A dried berry 干浆果
0 l  x! `$ h  l* t# _
* E% F; C& Y/ M. T  L  z0 D61.Which of the following are used to make a sachet d'épices?- Y9 `" l2 }. G" ~6 e6 O: W
下列哪些是用来做香包德épices?
7 M1 V- Q$ G* xhttp://www.sachetcatering.com/
; ~. z. n; p. i$ LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, r/ ]$ j9 \. L8 V7 g
8 B' J: J4 |. X; K- t, O62.Which of the following condiments are not soy based?, B6 u: p4 @. q% `! A
下列哪项不是酱油调味品的?7 D4 Y$ z" d3 R) l2 u# _
A:Wasabi 日本辣根- ]! y, L3 b( P5 T: I
  c( k/ L) F/ H) Q; P: c: F
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 B) @! J) m. S% T3 S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:# G! x% w8 l6 L( N5 l
A:Pasteurization  巴氏杀菌( F4 H0 K% |5 V
  u! M5 z, w  i, {
64.Which of the following steps is not the correct procedure for whipping egg whites?
  Y# k& r! g5 H7 v1 D+ C- ?下列哪个步骤是不是正确的蛋清搅打程序?
+ z  J+ O3 ^/ i% a# s0 |- ]A:Allow to rest before use. 允许休息后方可使用。
' Q3 n0 g! t& i( `: Z  s, w+ W" f; J( o
65.The weight of a large egg is between:一个大鸡蛋重量介于:+ C' }5 q) O5 ?# n
A:56g and 63g 56克和63克0 b$ h+ K9 h  g- F$ o
9 t6 _' ^- @1 q! \* W& E  p% K4 s
66.Evaporated milk is a concentrated milk that is produced by removing
! {5 R# P* @; K" y# Z( x9 |炼乳是一种浓缩牛奶 是去除什么做的& S0 A; s$ \8 l6 a
A:60% of the water 60%的水
/ t" M' S: H% V/ V+ B& ?$ Y  o
67.A method of cooking that transfers heat through a liquid or gas is:/ ]1 _) b/ S1 v" `! m$ G
一种烹饪方法,通过转移液体或气体是:
1 w8 m  p. L2 r; p- Y9 `& rA:Convection 对流/ p" i# e1 e" f) u' a4 Y5 P

9 M) D0 ^" y/ Q68.The cooking of starches is known as  烹调的淀粉被称为
& G% k6 k' A: D8 g% ]A:Gelatinization 糊化
3 v( O- y0 A/ B6 n. u8 W/ n4 x1 {. C$ K! i  d
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# C1 b7 h: l1 [. C4 f9 l
A:Braising 烤
+ ]) t8 _- g) E5 J; q: M/ h) e( l3 J. O
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:) L. ^. L& J2 f/ k
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 {* N! L6 b- |$ I: o" t7 ^
/ _5 o  h7 m" l- {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  ^9 I, b) Q- F! R
A:Fumet 原汁
5 o. ^  S# E0 E9 ?) i. W* T. ]1 T8 g  ]+ v& o0 Z9 u0 e; e1 \
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
3 E. x9 p" s. t- J" P! ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 `/ \! e$ ^( H! B; O
5 _5 A  F, B5 `: o3 U! i( B
73.Which of the following is a principle not used in stock making?
9 X, w0 j* n- H& ^- p, d下列哪一项不是用于制造高汤(低汤)的原则?; ~! I3 o& j9 X1 z6 ]6 Z/ f
A:Start the stock in hot water.开始在热水中操作  B" [- F% Q. s" f* P

0 V* m" g& Q& T9 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
; d& F$ o' ^/ M% V5 P. LA:Remouillage 法语熬汤, `- E9 D% S' n" }; {+ e+ ^
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