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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。6 [+ p& `# ?5 v' A! F0 t0 ^

( [6 [8 u/ b; K8 D- `7 x  |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。
. P! D9 E5 P  m! s, h9 p/ d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4 e# w8 |2 F) D3 |
1.Which of the following methods should be used to determine doneness in a New York steak?
, T* z+ q! U$ T5 l8 p, e$ L7 k8 s; `% S; j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)
/ L- q" S( M. ]0 `" LA: pressure touch. 压力触摸8 H6 Z' Z0 M6 i% C3 X5 {; W
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 Y! |3 Q, z% c% a7 R. A6 U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
! Y1 b7 ?& n' b& G5 bA: acid  食用酸' q+ m8 f/ O! h/ U' z. X9 g
3.Vegetables are major sources of which of the following nutrients?
+ u7 x  G# l5 N# I9 ~; O蔬菜中包含的主要营养有哪些6 b; I- O; I( |1 O& ]) @8 d% s' W
A:vitamins and minerals. 维生素和矿物质。
% s* S- N% a  S0 ]4 m4 u2 |4.Cauliflower is commonly served with+ G5 s% Z6 }0 c' O3 p9 q- ]7 l' I, m
花椰菜(菜花)最常见和那种酱汁搭配$ Z; r* V7 F+ K, r! H9 O7 g% ?
A:Mornay sauce. 奶油蛋黄沙司6 Y( J, H* T5 d
5.Which combinations of products are found in pie dough?( u0 f2 m" u3 w8 a* ~
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 n+ _# F1 t  c2 `
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( x9 N: G( z' Z  l6The French term for mussels is 法国语青口(海红)叫什么8 g. j( `& n, t! ]5 ~
A:moules.法语青口,海红
- T' ]% ]6 l: ?8 D' A3 X8 D0 ~$ l7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, v: `/ }) q; _
A:faintly fishy. 稍微有点似鱼味* ]2 b+ `1 G5 U) O$ K6 M0 t
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( j  J6 \% V0 @; t+ m- ]; n
A:2 days. 2天
. D7 B1 ]( {, m9.What are the principle ingredients in ratatouille?
3 s# ^4 x0 z; Q$ R5 a  l' F炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 o2 ?- p# y1 r0 O/ P+ {3 e$ l
A:Zucchini, eggplant, green peppers, onions and tomatoes
- d1 o% ?2 I  j! |西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& u+ E( c8 G& L, f% N5 i9 t
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 T! _: r. Z) i5 f' iA:cook food in quantities that will be used up within 20 to 30 minutes.0 I% g3 C4 G, h
大批量烹煮食物要在20到30分钟内6 {  j- ~+ N" X5 |$ d1 Y
11.What person has the authority to issue a Health Permit?
  z/ L' I# q# k% _2 x谁有资格颁发健康证(卫生证)。
/ T. ?' _8 k9 {- |% n1 TA:Medical Health Officer.
- f- \4 }4 {, ?: r医疗卫生官员。
, e. D0 q5 h& S% w! h/ s' p8 r12.For what period of time is the health permit valid?
5 w: B$ r/ L, G1 @# R  z2 r健康证的有效时间是多久?; d; G) U6 H) R/ s' b% B& L9 {
A:12 months.12个月) `6 B$ g. {' z. l5 ?
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' s4 j6 ^: L  E8 k# L  V, D
在食物和饮料准备区,通风系统换气的标准时什么
8 h! r- G; m6 O$ \4 o' dA:08 times each hour. 每小时8次
2 g$ e  `# ?% F+ h14。The minimum temperature for manual dishwashing in the wash sink is! ^$ f$ x- I% E6 h1 S
手工洗碗,洗碗池的水温最低多少度?
1 o" J+ \, K# `/ |5 YA:110 degrees F (43 degrees C). 43度
/ c2 D; [! L+ u* u! q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 f' c4 v" {5 W) ^6 g
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% e9 X8 A! h( r
A:180 degrees F (82 degrees C).  82度: T8 ?  [- j0 {5 I- k/ N
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ X" C0 J  n$ }# w5 s  r( K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); v; w! y; D+ J$ w$ u/ t
A:en papillote.  法语自己理解/ C$ K! N" y% f" c' l  s
17。Wing or Club is considered a9 q3 g$ ^' f  c4 _7 I
翼和CLUB 被看做是一种..." H5 V; i/ Y, X, B4 ^
A:Bone- In Cut     带骨切
1 w0 r$ i* N# g" w3 s# C18。New York is considered a   纽约牛扒被看做是一种$ h$ H5 w: R) c% b; J: @
A:Boneless Cut     无骨切( t8 C) t4 C: j2 ~- k/ m
19.In general, a court bouillon for freshwater fish will contain$ \  C/ h' y' x% e+ H& F
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* Z; Y) Y$ ~" s3 J2 k9 Q  R
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 D9 ^# y0 a$ C/ n" W" d和做海水鱼同样数量的调味料和香料' K8 D. G  Q7 J8 X* y5 Y/ ], k) S
20.Anise is very similar in flavor and appearance to
# M  J$ o, H: C; @6 a" Q八角和下面的那种原料有相同的味道
, x; F' @( ^4 L  AA:fennel  茴香8 o* \8 E7 {7 l! T5 k
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# Z6 O! a8 o- K7 m$ u下面那种原料更像大葱且有平面的叶子' r' m! w3 h" b0 R1 S9 z
A LEEKS  似蒜葱 (这边人叫京葱)3 X( B* S5 f' G7 C1 J
22.Which of the following cutting shapes refers to a small dice. z/ Y; ~8 {( x, B7 K9 o- u
下面那种刀切形状指的是很小的粒(末)
3 q/ P" X( M$ T! D0 X+ rA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' ]7 l. v* ?3 @23.Oil is added to the water for boiling pasta in order to
: P- [" _; g  s1 [+ A: S* m向煮沸的pasta (意大利空心粉 )中加油是为了
$ h; q6 S" ^9 W% f$ G8 x1 r$ _A:prevent the pasta from sticking and to minimize foaming action.
" j* t/ O% N( r7 U防止面条黏合并降低发泡。% H0 }/ }& k! i9 ]
24.Which pasta dish features pine nuts and basil?
4 n+ ?  C4 s, Y3 ^+ P: I1 r3 S1 G下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( C1 P- [' i# H+ P
A:Pesto.一种绿色的意大利面酱
8 F1 G2 R. [9 S2 zhttp://www.tianya.cn/techforum/content/96/563836.shtml; f, {9 V" V9 o
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25.Which of the following is a spring vegetable similar to spinach?4 s/ f7 t1 j4 d0 D
下列哪项是一个春天的蔬菜类似于菠菜?
5 d8 s3 U$ V7 V6 Y; pA:Sorrel. 酢浆草。' A4 `: V+ J) r* X% u  P& Z
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?
大型搬家
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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:
0 f! F& m% i3 ^哪位厨师最早带来高水准浮夸的美食
+ p# x, G1 }1 KAAntonin Carême 人名 安东尼·卡罗美9 h, }: f- O: K6 Y
- c: F! s2 ?1 U
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; h2 y# y; @; n  E' A& i  A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; G2 g4 w: m# A6 YA:Cast-iron stoves         壁炉: \; L! h- w2 u" W* B! O$ S
http://www.usstove.com/products.php?id=6* O/ P" m% B% D, K0 I

( \( W( O# }) b4 ^0 P28.The French term used to describe the roundsman, or swing cook, is:
$ {( o5 f- w- Y, b$ z/ U法国术语,用来描述roundsman,或摇摆厨师是:& F; W/ Z0 M! |% i
A:Tournant   图尔南& Q2 \+ \* o1 ?: M: J

% b, K5 \2 J  n2 h% e29.Another term for the wine steward is:6 j  a" g" |2 U2 \
葡萄酒侍酒师的另一个术语是:
2 ?3 M5 P4 A" W! D2 NA: Sommelier 侍酒师
) A/ G' J$ g* q/ ~5 l" `4 w# R! A# m! v, V3 V3 U
30.Molds, yeasts and fungi are examples of a:4 Q3 H1 y& u! Q% G6 h8 u# m
霉菌,酵母菌和真菌是一个神马例子! h7 q4 S+ e% I5 E2 D5 P: ^
A:Biological hazard 生物危害- \8 u! ]& C/ |9 r8 G1 P

+ S5 Q8 t" u! {6 M( I9 B5 l$ l% ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# a* ^$ r) H% i4 _2 B3 y/ h; u9 J根据加拿大食品检验局,食品的危险温度区在多少之间:6 n/ d. h+ C1 C, r
A:40° and 140°F (4–60°C)     4-60度: W: N+ b) ~3 Q, V/ I( G, C

# P; I  @8 I3 K$ D7 K9 ~  c  Q32.All bacteria need the following for survival:
" i/ Y- c) b  D" M" f所有细菌生存需要以下哪些内容:  w* J0 o* i  N1 Z' F8 T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ V; o( t* v( l+ r" P; F! k- L9 m9 X2 d. K* V  r7 ]% N
33.Which of the following correctly represent critical control points in a HACCP system?
" [$ S7 m$ d# R2 n4 E, \以下哪项正确表示了HACCP体系的关键控制点?
/ _& O" Y2 Y7 N3 Z2 c7 v; o5 q/ OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" W9 u9 `6 l' s. G9 Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热  |2 |( g: v# n2 g% x
* Z* Y, r; H: ^. o2 Z
34.Which of the following is not an example of a carbohydrate?
+ h6 n4 [7 @, u$ Y6 q下列哪一个不是碳水化合物的例子?
, P& Z( b. ~' l0 uA:Essential nutrients 必需的营养物质
( ~, K% {) n5 h" F4 A3 @2 m% z4 U2 f; J  h( K7 B
35.The process by which a liquid fat is made solid is called:
/ E. _' _$ q; k9 F# S4 w% J% Y液体脂肪做成固体这个过程叫什么% P" J! _5 }& c! ?) }3 r
A:Hydrogenation  氢化$ K5 j* y" q, k# `- P

5 w, A- [% |) d! v4 P' V36.Which of the following is not an example of a fat substitute?6 J1 S$ B7 P+ y1 j/ g
下列哪项不是脂肪替代品的一个例子7 O% _* x# s6 r" ?/ v# u
A:Acesulfame K  安赛蜜K表
) G; C; f' R* k4 S& ?8 U# F+ q  f" O
37.Health Canada requires that a product labelled "fat free" contain:8 d. U9 I, b) w; A% P, R+ d6 ?
加拿大卫生部要求的产品标有“不含脂肪“包括:; ]% P& x, ~  {! s1 ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 E) C, p% I" \. H
8 N' O: M; F  J: T/ c0 B5 G
38.Which of the following is not a problem associated with converting recipes?
/ C* t+ o; z8 M1 J下列哪项是不相关联的转换配方问题?! _) {  B" |- T& l; a2 d9 F
A:Unit cost 单位成本. e5 `. c- ^. y! [0 K, x& _
& y8 j$ c7 s+ l# b- I/ [/ q
39.The condition or cost of an item as it is purchased from the supplier is called:) _' R: G( k* C' e6 \' S
从供应商采购的物品的品质或成本叫什么3 o; o# Y7 k) n7 N9 U+ W- P; j7 `
A:As-purchased cost 购买的费用
: F" U/ q% O; V: N  X% f) k7 K: I" [2 f0 o9 ]# S$ ~
40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ J6 j- u$ v' R9 s  u1 p在新货到来之前用于日常所求的必要库存量叫什么
. m+ v6 |) J: \A:Parstock 基本日常最低库存! G( S/ X2 Y# S# i, @8 q) l7 j

$ p' e+ h% ]4 M3 Y1 z5 F41.Which of the following abbreviations is used to describe the proper rotation of stock?
. B6 d: F* o- H/ G下面那个缩写是用来表明正常库存流程?
* K0 k$ _% O6 t) I- O$ BA:FIFO=FIRST IN FIRST OUT 先进先出, E  ]9 ?5 c3 p& o
1 _8 t. w  H' V0 z% P% p. e/ v
42.Which of the following knives is used to turn vegetables?
$ A5 W, s; U0 s* p1 D) ^8 P下面的那把刀是用来打开蔬菜吗?
/ ]* ]5 ]# G! aA:Bird's beak knife   鸟嘴刀% l0 U  ~/ F% Y$ G6 \! }6 e" y/ @
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; R9 O& ^5 c. i. F
4 {! p1 i4 f. e$ i, s6 _9 K43.What is an instant-read thermometer best used for?
( E+ p; x6 T0 C即时读温度计最好用于那方面?
3 d+ M3 d! b' GA:Checking the internal temperature of a roast 检查被考物品的内部温度# L( J7 e. K! \- p
: z% a3 h% u3 y. a* q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& Z) g+ j* \8 r# k# M! f& A9 T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& B4 T  [1 U1 A% l$ Y" I' ]A:Cast iron 铸铁8 y2 `% ^. u5 j

+ ]1 O8 ]& a7 s! k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* A& F% U: ^8 f哪件装备下面有一个可移动的碗和一个S形叶片?4 \1 d* Y1 _& w; M0 H* C
A:Food processor 食品加工机, h0 z( G; u3 U, N  s. ]  `* `, x' B
http://www.google.com.hk/search? ... iw=1263&bih=572
' ?$ x6 J# a$ w5 u# }7 `! {8 [7 {* h9 K4 O% m9 X3 q) d5 K$ l
46.Which of the following is not a rule for knife safety?
+ T% j* M$ {$ ~7 X/ G下列哪项不是用刀的安全规则?
& p  {9 A1 }# c2 U+ g5 YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ n4 ^9 {2 N- b- \4 q6 N7 J
8 n8 a) @4 I- K. ]2 i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* x6 ^& J; ^9 D( p7 Y" @' g; f/ i, L2 Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 D: p+ K7 H0 m' N9 k
A:RondellES . W1 Z/ z& Q# ~! I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  B' K! h1 x. m6 }! Z5 Q
4 a/ j' J" c( \48.Which of the following is a diced cut used to garnish soups?
3 r/ w( X/ y# N* k  ~" I下列哪项是切成小方块用于汤的装饰?
) q6 T$ p) j. Z8 p0 v/ SA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 S! R% b3 f' B( ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) G  `6 A* w) ~# [! @" V& o
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!!——
; b* u" D: c& L9 HA:Gaufrette $ G' b, d2 F: m; O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) D) x1 s8 F7 _. X% A* w) a9 E& B
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: w$ H& Z! R5 f2 f) k1 m9 PGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, C1 B" |) \6 N, X6 c8 T1 ]1 G
5 T2 _: N# h9 o' _' N7 b! S3 f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 m3 H2 F/ z4 l/ n( A! A* s
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 q) w* j& F( ]6 K6 M
A:Cilantro 胡荽叶 香菜
0 ]. U, Z  ], I; v! F7 r5 U7 Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 K! G  w! n" p3 Y
9 x+ D* K( Z7 d* Q: {+ c
60.Allspice is made from:# n% H& t- `+ W$ ?6 f( z
多香果,  多香果香料是什么2 v% n& D2 R& G6 U5 `: C$ Y7 N' h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 g$ ?; ~9 Z! ~* C. t6 n
A:A dried berry 干浆果7 g0 ?$ N9 t/ t. b+ W! ^
9 b* x; N0 ?/ `& ]5 |% u2 E  Y
61.Which of the following are used to make a sachet d'épices?
( C- d; Z4 y( h# h8 X下列哪些是用来做香包德épices?
7 A4 w9 c0 L! w: d# @# @, |http://www.sachetcatering.com/9 F# l/ v7 J) ^% [  i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 L& }6 Y5 N( w8 R, ?: i

7 D) c, d: k& g4 t6 T% \1 s- y% w62.Which of the following condiments are not soy based?
2 K" M6 X! G' Y7 t0 x3 t6 ?下列哪项不是酱油调味品的?. e1 |( Q* |8 k
A:Wasabi 日本辣根4 @1 k: ]  p4 g9 O+ ~1 h$ t
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 q! {9 R& ^( h4 o6 f9 O! O
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:7 t2 i" I. I5 g/ I; K) g! v
A:Pasteurization  巴氏杀菌
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* P! |7 A/ Q& @& f64.Which of the following steps is not the correct procedure for whipping egg whites?
6 d6 P* l4 o+ D, p# ~. v9 g$ m下列哪个步骤是不是正确的蛋清搅打程序?
2 I, b$ |+ K/ VA:Allow to rest before use. 允许休息后方可使用。% e: \  o! c- h
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65.The weight of a large egg is between:一个大鸡蛋重量介于:# Z4 E2 Z; D5 _' ]
A:56g and 63g 56克和63克! p! o/ D9 A: b; O# u
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66.Evaporated milk is a concentrated milk that is produced by removing" K; I0 t8 K" n: c2 s- v
炼乳是一种浓缩牛奶 是去除什么做的. @2 X7 a/ K8 ^
A:60% of the water 60%的水
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7 q# o5 A) l  ?67.A method of cooking that transfers heat through a liquid or gas is:
7 Y6 V" i6 J- m  O# w0 e) l一种烹饪方法,通过转移液体或气体是:) {# o. t( a# ^* c' u* K# l
A:Convection 对流
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; h  u- y% V( ^) w1 @: `' m' T68.The cooking of starches is known as  烹调的淀粉被称为/ o  ~9 l5 U5 f6 A- I7 @
A:Gelatinization 糊化! x1 Y3 h5 [2 G( _$ ~8 U" L+ Z

3 N# ]9 j; V6 z% [, t* s/ \+ W) |: @0 D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 J  G: j5 b3 i0 gA:Braising 烤& b3 j, D& V3 b: |2 x

1 r2 }( q! a+ j70.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:
, L1 `2 k* g& C1 }; d1 u4 j: }A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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# G2 z2 U) l" a, m. q+ O. M$ J6 f71.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 B5 u/ @8 u8 S/ [( m; iA:Fumet 原汁& }7 j$ A: w) j2 D5 s4 H
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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7 @* q( s6 W0 k! i' t0 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?
# f; r9 X6 J( @下列哪一项不是用于制造高汤(低汤)的原则?4 {* B  R, {- Q' U
A:Start the stock in hot water.开始在热水中操作/ I5 y# j+ ^7 j. b1 [

! P) B; J; n. F! j8 a% u2 i74.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
, s+ P% U! [/ B  L" x! z" AA:Remouillage 法语熬汤+ k+ l6 }) y; n, W/ ]
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