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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。$ \. e* k- H* ^! U- g, S
' w6 ?6 f- W9 Y2 T$ r- m0 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。
# C8 u, j% C8 @% S. p6 n; g1 y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! I$ G7 {5 \& ], X
1.Which of the following methods should be used to determine doneness in a New York steak?
0 r2 ?; X* S0 s- L6 `, m$ C  S5 \# b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)
! n. ]5 ^3 u+ i& {' p) mA: pressure touch. 压力触摸
+ ]. B5 [, |0 J  c9 r- W' h2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 {' m# \* J# N# C, d% I6 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
3 ^0 i& g: `0 A- O" ZA: acid  食用酸
+ A. ]# v3 B2 e9 @# @3.Vegetables are major sources of which of the following nutrients?
8 E' V: [9 Z  n* e3 l蔬菜中包含的主要营养有哪些
8 u3 l2 g2 E& ~5 `- Q  e4 hA:vitamins and minerals. 维生素和矿物质。
2 x. L- E7 ]) V. }; G3 p8 c4.Cauliflower is commonly served with
, ^4 d! }% l8 C9 x! A& ~/ p花椰菜(菜花)最常见和那种酱汁搭配
1 J' y# ~) e: B" O) i9 `A:Mornay sauce. 奶油蛋黄沙司
+ n: }$ B8 d8 w) u0 k5.Which combinations of products are found in pie dough?
) G3 b1 x$ I9 [' G  q. 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??). `" M% T, m7 _% r
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# `5 s' v6 k9 C$ f# T2 J
6The French term for mussels is 法国语青口(海红)叫什么
7 J- p/ b  q4 E, x3 Y! |8 q( iA:moules.法语青口,海红+ i3 k! }7 S0 C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 Z: V# a6 N7 ]1 {7 u- ?- b$ ZA:faintly fishy. 稍微有点似鱼味
" H7 Z4 ^' ~# C$ i6 u; m" @: s) n7 ~5 j4 x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# K, N  e0 F* \* ~( a- g: n1 q' p6 y
A:2 days. 2天: f& T; N) g" V+ y4 c( d& n
9.What are the principle ingredients in ratatouille?
' e6 {% o1 Q4 V- R; a% Z& }炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
/ U, c4 T- d+ e/ KA:Zucchini, eggplant, green peppers, onions and tomatoes
9 y. q$ D+ @1 f& O* O0 l西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 H* l6 Z* \3 J- F7 a10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# p- ^/ y0 J1 T: q
A:cook food in quantities that will be used up within 20 to 30 minutes.
: _, Z$ S  ?% j- ^3 B( q+ L大批量烹煮食物要在20到30分钟内# L$ R4 P; M8 i- u4 p8 q
11.What person has the authority to issue a Health Permit?+ a& I. {, p- y& k3 d
谁有资格颁发健康证(卫生证)。
0 a! T$ t! R4 F. q$ S/ sA:Medical Health Officer.
! D5 x5 i0 X2 t4 @: n  n医疗卫生官员。2 Z9 i$ d1 C7 f& B7 S3 k$ U6 T
12.For what period of time is the health permit valid?! N' H5 H* T1 h9 f9 ^8 ^" H
健康证的有效时间是多久?
$ m$ |/ @2 J- \, j, _- }2 ~2 X- V- lA:12 months.12个月( T( i9 I1 G! ^
13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 ~# [' W/ `( R% v! k% \
在食物和饮料准备区,通风系统换气的标准时什么
, P$ b! Q" U+ F7 O; S# k' m! zA:08 times each hour. 每小时8次
: ~7 _: d& w: P. Z; {14。The minimum temperature for manual dishwashing in the wash sink is; u" V! y1 |4 t  U$ q5 x3 R( f
手工洗碗,洗碗池的水温最低多少度?1 l% l# {. g6 q9 N5 }# i
A:110 degrees F (43 degrees C). 43度' q* M$ O! S" J3 z6 C- z4 S8 X
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 L. a4 [" P" `; A. e9 {1 f. H用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 a) H& C- \% L) D5 PA:180 degrees F (82 degrees C).  82度! q" ?* Y5 u% s5 X
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 i1 E' O4 \' S* `. Y/ s
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 t( F* J2 C" d! `! d& Q
A:en papillote.  法语自己理解9 w' z( P4 M$ d- Y1 b% P
17。Wing or Club is considered a
$ H7 Z2 V6 I2 W& [' d, f0 n翼和CLUB 被看做是一种.... A# {  u/ p. M9 \2 W- ^# Q4 l) O
A:Bone- In Cut     带骨切1 [2 f: }  C. n; o
18。New York is considered a   纽约牛扒被看做是一种8 m8 r' W4 V- j1 ]; W/ W- X- ?
A:Boneless Cut     无骨切+ r7 u! B9 ]( e7 O
19.In general, a court bouillon for freshwater fish will contain
. d# I8 |' {6 ?( n; p, I& V6 g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
% e, V: H5 q  z! sA:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 e- Y# \( m3 ~; n
和做海水鱼同样数量的调味料和香料
0 k) m) A' c, B2 b$ Z+ r20.Anise is very similar in flavor and appearance to
& _+ W) G# F3 V5 g( p) Y. }八角和下面的那种原料有相同的味道* ~; _- B( [0 i' q3 X
A:fennel  茴香  o! Y# e% F4 V# l+ c  K9 r$ j
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 j# e" A! }# r* L, S下面那种原料更像大葱且有平面的叶子4 v. [7 u0 ?1 v# t
A LEEKS  似蒜葱 (这边人叫京葱)) a4 ]' }, |% O  ^2 g
22.Which of the following cutting shapes refers to a small dice
( ~7 R) ?, v# U4 E% }* c下面那种刀切形状指的是很小的粒(末)
# g( s% K2 _6 i9 P2 i) OA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. x/ [* _' Z$ L23.Oil is added to the water for boiling pasta in order to
/ d% i2 M: b* ]5 `  a9 J3 n; E+ E向煮沸的pasta (意大利空心粉 )中加油是为了( b( ^- }5 D2 C0 A& E3 ?9 R
A:prevent the pasta from sticking and to minimize foaming action.5 m3 @2 \2 o  z+ `$ G
防止面条黏合并降低发泡。
4 h6 U- b% `7 |+ g24.Which pasta dish features pine nuts and basil?
$ l* N6 _/ c% b# x5 z( q7 W% E2 b- _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# Z3 Z* ~  z7 f  ~A:Pesto.一种绿色的意大利面酱
: h  z* p1 ~3 J# Bhttp://www.tianya.cn/techforum/content/96/563836.shtml& E. R+ z2 T! z0 @
6 u3 w( }; `0 Q( Y" s$ Y
25.Which of the following is a spring vegetable similar to spinach?$ @' l, }( L2 Q+ ]9 n7 a
下列哪项是一个春天的蔬菜类似于菠菜?5 M3 S5 p2 D0 `, I0 ^2 k
A:Sorrel. 酢浆草。/ A# [! u6 k. ]* a9 B/ h( J
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?
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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:$ ]* r6 E: G- E0 l
哪位厨师最早带来高水准浮夸的美食% X& Y; Y8 X' J6 P. V& |
AAntonin Carême 人名 安东尼·卡罗美
, [, ?3 d" F  x
' g* j5 ^; m- g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& \! [7 X  C. 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 。
% }/ q) F/ |: g: @4 o- w6 K, HA:Cast-iron stoves         壁炉
; T! m3 e/ M' o1 u9 xhttp://www.usstove.com/products.php?id=6! L  n) x# l( R9 P$ N. A/ Q1 |% {

) u: b" \% B' z+ A& [/ P$ j9 A28.The French term used to describe the roundsman, or swing cook, is:& @' `6 K. g2 m# x/ ?
法国术语,用来描述roundsman,或摇摆厨师是:
9 ^' ]) I6 I- t# X( SA:Tournant   图尔南
$ P6 I, Z) b3 r$ u! N
" }' L/ X6 |/ q' o& Y29.Another term for the wine steward is:$ B8 s$ I* U$ n9 {+ D3 s
葡萄酒侍酒师的另一个术语是:
+ q9 r, r- ^; eA: Sommelier 侍酒师
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* L  Q/ C9 M2 l" }30.Molds, yeasts and fungi are examples of a:
3 _# a8 G; ?2 p; _: p3 n霉菌,酵母菌和真菌是一个神马例子
7 E$ G! E# C: m) tA:Biological hazard 生物危害- x+ A% O3 N6 X  O6 H2 t0 ~' b( e! I
: \6 W+ c- [! u0 G- o) _( B7 u
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! u3 H/ K) S2 P& }根据加拿大食品检验局,食品的危险温度区在多少之间:# E; b0 s+ A/ d$ I; Q
A:40° and 140°F (4–60°C)     4-60度
, X3 w0 P/ w+ \4 V# H8 w- O1 j) S' i. m. f( y
32.All bacteria need the following for survival:
% @' A# q/ `# f& ?9 a) ]2 n0 m所有细菌生存需要以下哪些内容:' x* o: n. B2 T3 I' K" p
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
6 g5 e0 ]5 w' q& E3 c: b: B$ F% @7 I2 v! x4 W
33.Which of the following correctly represent critical control points in a HACCP system?) e. ?9 O+ H" T3 [, [& {! I0 m) A- ]3 N
以下哪项正确表示了HACCP体系的关键控制点?5 V9 M" M- D, @( B9 {) N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * E( p0 [- Q- w3 M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 z5 u+ G: {" O; p  s; X: v( w9 F& H+ ]- p' Z7 C3 G" D& i7 U
34.Which of the following is not an example of a carbohydrate?
4 W- p. A: {3 Q  q" ~$ l下列哪一个不是碳水化合物的例子?
' G3 F" r8 k7 e1 B+ jA:Essential nutrients 必需的营养物质: ?/ T' V3 g+ \% t8 i3 Y5 {
7 \# S! K1 _! K3 U% K1 g$ V5 V
35.The process by which a liquid fat is made solid is called:9 y$ y' \6 ?# j& Q5 t
液体脂肪做成固体这个过程叫什么
" `/ N+ R9 R5 v8 BA:Hydrogenation  氢化( ?/ U0 x$ P  O1 N6 Q. w' p

% G3 P2 `- t8 Y8 w6 O36.Which of the following is not an example of a fat substitute?$ ^" {" P. N- \8 Q8 K& l) v
下列哪项不是脂肪替代品的一个例子/ B# y; |6 u  R
A:Acesulfame K  安赛蜜K表; l3 _* `  t# v" f

5 u4 `. g7 L: ?4 W1 E6 E37.Health Canada requires that a product labelled "fat free" contain:- f( P- H: ?) c  z6 C6 _) X' Y
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 X: {0 I) i% BA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: L. D3 N6 i6 Y
4 @! E4 ], ~4 x  Z' b8 D38.Which of the following is not a problem associated with converting recipes?
0 Q) |0 k4 {! W6 j4 }下列哪项是不相关联的转换配方问题?
; Y! _" A4 N2 C$ f% WA:Unit cost 单位成本/ Z2 v' d) `( V6 L
' {$ P# x" m4 |7 v, g, d1 S
39.The condition or cost of an item as it is purchased from the supplier is called:
& A4 H1 ?# b$ R* n! B从供应商采购的物品的品质或成本叫什么6 B3 v- C+ g3 S. t; W0 b
A:As-purchased cost 购买的费用  ~9 q. O4 h( Q- ~3 }

- R: m3 c" I  s4 m40.The amount of stock necessary to cover operating needs between deliveries is known as:
, a4 K% t6 G$ ~1 v在新货到来之前用于日常所求的必要库存量叫什么
. S- U/ r; ?, W9 d  ~/ n! k  YA:Parstock 基本日常最低库存
, ~2 t8 ^: `* T" @0 H: m, V
4 K5 h7 ?5 g% L- h. P% Y41.Which of the following abbreviations is used to describe the proper rotation of stock?. x& i6 Z4 p+ C5 `3 c' f
下面那个缩写是用来表明正常库存流程?+ `4 y2 X6 v- s/ O% U# w
A:FIFO=FIRST IN FIRST OUT 先进先出/ F# ]  n6 y- J& c1 Q

* y8 M$ F4 Y* b+ A$ v# B  N! w! K+ ^42.Which of the following knives is used to turn vegetables?
( c9 R9 h0 {  t  n( e. K2 n0 E% I* f下面的那把刀是用来打开蔬菜吗?: p& d% ^, k, m  y. `7 }
A:Bird's beak knife   鸟嘴刀
) j' b% G% i* ^3 Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' w/ Q2 C8 V7 L2 p

) D( U( s; |9 m8 g( q. L. b43.What is an instant-read thermometer best used for?
0 Z+ F% |1 P' l' @- g% c" {即时读温度计最好用于那方面?6 o0 f, a$ X6 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度% |+ L. z# ]9 |5 W8 D0 a  }. N+ O- Z

; _6 `/ h+ V' E, y0 r4 F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- }1 q. w- x9 P) F, M下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 u/ P6 X0 @1 X  j* q3 rA:Cast iron 铸铁
3 b" B2 r$ d- {' `% v
6 U6 `2 t- V( o; X! N0 t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ c/ x; r" {9 ?( R- q, E8 K
哪件装备下面有一个可移动的碗和一个S形叶片?
: r5 q8 l# o7 W! i; t( VA:Food processor 食品加工机/ r+ n) B2 o, O: I# h
http://www.google.com.hk/search? ... iw=1263&bih=572
; n& G  H8 h/ f1 _+ y) N, c! m9 ]" ^
, y- e* p* x/ ^  T$ l0 A46.Which of the following is not a rule for knife safety?
7 t# g8 A# q# B3 X6 ^- u4 Z下列哪项不是用刀的安全规则?
* P( ^- f( t8 yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! L5 W* Y, `2 i/ T% v3 `: F

. J+ x% Z* |* @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ N( }% x/ j6 {8 h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 b' K% A$ Q9 q& @A:RondellES
8 J' _8 M) i1 h3 X8 f7 Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 p1 T& o6 H; H3 ^8 k3 k
# q  \+ I) x5 n! g, @. w6 L48.Which of the following is a diced cut used to garnish soups?* z8 R! h1 b3 ~- N- o) E
下列哪项是切成小方块用于汤的装饰?' R' Z! G# E# K3 j# W8 r# X( i2 S
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 C0 P+ |' \- f% q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, t: R- Q7 }$ R( y( B/ B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!!——  h% Z- |1 E  Y
A:Gaufrette
2 O+ d" V: x* q9 [, X( x& fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* y' g' K, J: |0 Smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; ]* v6 V* H, L  G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# m8 f! ]1 A0 ^
( o6 ~/ P$ U7 `# t3 P. d$ Y- l
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  a* y$ e8 Q+ r: b5 W: b& @" |) {
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)" a! m( {1 w' C* D% O
A:Cilantro 胡荽叶 香菜
6 E+ O- ?4 S" {  h" fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 `' Z8 r' Y) j9 |. v1 w% p8 e. ~
60.Allspice is made from:( h- F' z4 i' U, `1 ~; m' Q9 R
多香果,  多香果香料是什么
# h- g5 p/ j. b+ q6 s- c" whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# ^! }& a8 J) I* Z( wA:A dried berry 干浆果/ j' @6 J8 s9 ]( M0 b' A

2 m# |: ]1 `* D9 W6 q% q  m: u61.Which of the following are used to make a sachet d'épices?2 z1 e! W  p6 I2 x6 C4 s
下列哪些是用来做香包德épices?
; k* M& E, U: {( J4 x* N  ehttp://www.sachetcatering.com/2 M2 d% ?5 {2 z0 [5 X* l5 n( ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
$ ]( |5 V' q4 b- n& q  @下列哪项不是酱油调味品的?
2 n) i# |: b6 Q! yA:Wasabi 日本辣根
1 T7 x+ ]$ B" `8 c9 r' M6 c
9 H8 k: n2 T* n) B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  R- N/ R" P, D8 F! @/ u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:1 l+ i& b2 s( e- E* _
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
! m9 [2 t$ P, H- Q下列哪个步骤是不是正确的蛋清搅打程序?
7 y2 t6 t: }5 `; K7 n2 ]$ E! iA:Allow to rest before use. 允许休息后方可使用。& k) H: Y) T9 b' D

. v5 h4 z; |" t- u: t8 |% G0 C65.The weight of a large egg is between:一个大鸡蛋重量介于:: {+ K; Y1 p% [8 ~; g" y
A:56g and 63g 56克和63克5 T; K& E$ h/ e5 ^! h& B, `

" U# x" a* ]) f9 y; L8 N66.Evaporated milk is a concentrated milk that is produced by removing9 f6 U# \, k0 K6 c( W- E
炼乳是一种浓缩牛奶 是去除什么做的
& `% C  N6 K0 B  b4 i; ^) \' D7 uA:60% of the water 60%的水' G6 M: [' M# G: ~
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67.A method of cooking that transfers heat through a liquid or gas is:3 y+ p  ~) N% q7 z
一种烹饪方法,通过转移液体或气体是:; u7 \  X% F4 R
A:Convection 对流1 e$ D" s3 p$ O* R
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68.The cooking of starches is known as  烹调的淀粉被称为
3 v. t& P5 X, }# `" cA:Gelatinization 糊化6 a# m8 g; ~+ P% N) X  N* D
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, ^) x3 ]; d! ?& T6 b) i5 C
A:Braising 烤, M7 l6 Z2 ]$ V7 X' Z' f4 X+ C' e6 }
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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:
0 o' a" w9 j0 F* d$ eA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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  {* ?! q; l4 R/ k& c: z71.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
  Y! V# W) ~* jA: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
. u+ t0 F7 _+ z8 m5 k( l5 ?2 @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ C- o' ?" }: U8 X1 }
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73.Which of the following is a principle not used in stock making?
  O) {  Y5 o' H1 f0 \下列哪一项不是用于制造高汤(低汤)的原则?
& Q" O5 n3 `- N4 g3 g, mA:Start the stock in hot water.开始在热水中操作. P+ m( T" `( b6 a$ J0 ]0 o0 f) Z( {
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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
/ Z% H/ U7 {# H# ?A:Remouillage 法语熬汤
. K# H* B$ x; fhttp://www.haibao.cn/blog/post/176242.htm
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