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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。
3 h" I( v8 l+ d0 r. P' o' b6 q8 U, g) {2 B
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* S5 L: h" \% z* B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
鲜花(33) 鸡蛋(0)
 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$ {3 V8 x! t# I6 x& y) @1.Which of the following methods should be used to determine doneness in a New York steak?0 D3 i8 H  |2 _( K! y+ T
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)
: b2 K2 F" z' H; lA: pressure touch. 压力触摸
' ^2 p" {$ H+ G* y9 R2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' P* L! ~* z5 x- f* K4 b* E
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) e+ J: [7 B8 N: h- s
A: acid  食用酸
  _/ t) Q3 `4 O) m& i3.Vegetables are major sources of which of the following nutrients?, I1 Q& S* Y: M# \$ A
蔬菜中包含的主要营养有哪些7 g: |7 d0 H/ P( y
A:vitamins and minerals. 维生素和矿物质。6 [1 B, E( U- I; P9 R9 w5 M* {& m
4.Cauliflower is commonly served with" Z# f2 D$ i* {# v4 \6 e5 d
花椰菜(菜花)最常见和那种酱汁搭配$ R. ^6 X. K6 _& u  ]! |# j5 O( j4 i
A:Mornay sauce. 奶油蛋黄沙司
& P4 O, t3 N: c5.Which combinations of products are found in pie dough?' W6 A* X- y: S/ x) }% @7 Q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) B$ ?5 Z9 F& bA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 ?$ o4 Y! ~, |) r
6The French term for mussels is 法国语青口(海红)叫什么
8 a/ x8 z7 R* ^; u: f' xA:moules.法语青口,海红% i; C. s& E: G( j9 p
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ B$ l+ H2 g: y
A:faintly fishy. 稍微有点似鱼味
3 [% `$ N' P  c& h4 B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 |/ ~+ e" }4 P- X# w. WA:2 days. 2天. Z8 z. q( n2 b7 [2 v
9.What are the principle ingredients in ratatouille? * w$ |# c: J' _: \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# e+ W5 b; X4 `9 c
A:Zucchini, eggplant, green peppers, onions and tomatoes
' x' k* {; C" l) H5 r: X8 [2 S西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 u& Z9 y4 d+ l3 X
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
4 ^% W1 e' E* v" ~A:cook food in quantities that will be used up within 20 to 30 minutes.( G( O1 K' R% R& {
大批量烹煮食物要在20到30分钟内
/ @0 ?: A" G# n. t11.What person has the authority to issue a Health Permit?
/ W7 q9 a  @3 Z谁有资格颁发健康证(卫生证)。
: J7 W: v3 p9 [+ E% [; ]" iA:Medical Health Officer.
$ O* p) n" T) y7 V( c. L4 s医疗卫生官员。7 b9 E( c" q" _
12.For what period of time is the health permit valid?
3 c# v3 H! `- j- d1 E$ z, z0 P健康证的有效时间是多久?6 z" K' C( C; p" t# ^$ Q( o
A:12 months.12个月
  Q$ n8 f! h$ z: n- o0 P13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: b5 o. w! W% [' D% p- c在食物和饮料准备区,通风系统换气的标准时什么
, b1 V) S7 M- f2 K0 H/ p, jA:08 times each hour. 每小时8次
- w6 Z& u7 z% w/ u2 L! L0 A" p14。The minimum temperature for manual dishwashing in the wash sink is
0 d$ k- f( ?* M8 @3 [6 M4 Y2 T2 X手工洗碗,洗碗池的水温最低多少度?
9 d9 Y& X2 X; F! D+ T7 o' L- UA:110 degrees F (43 degrees C). 43度/ U! a. G4 k' q$ l: R. K
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 M. ^0 ^. w& I9 i' ~: p) p- i& }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  M; A' G$ v0 e# b5 yA:180 degrees F (82 degrees C).  82度7 M0 ^- \: X) T# D4 Z' C2 V9 T4 W) \
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 @' C9 T) Y# E, K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' b, v$ C" l/ p" hA:en papillote.  法语自己理解
, L* b5 }  _# E# l* k/ h17。Wing or Club is considered a/ ]- {5 h' n* n# R1 e8 x7 \
翼和CLUB 被看做是一种...
% h' l1 h3 T6 g" {A:Bone- In Cut     带骨切
& W4 R& @" V. t5 D4 U# K18。New York is considered a   纽约牛扒被看做是一种/ x2 H2 v- H2 c, F
A:Boneless Cut     无骨切
7 M& u$ c0 L9 G% q. m19.In general, a court bouillon for freshwater fish will contain
+ l! q. e2 p; r6 X( i- }: U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
  t) a0 }" ^0 p9 j. uA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' J. w0 R, s: {9 o) b5 |
和做海水鱼同样数量的调味料和香料- z6 a8 z, `& H8 b- O' \" A  [
20.Anise is very similar in flavor and appearance to
% S5 I+ w( ?+ P八角和下面的那种原料有相同的味道
; F5 M8 a, k5 l* eA:fennel  茴香
3 L. }9 U$ k+ O21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ y3 o( P# J, y
下面那种原料更像大葱且有平面的叶子
0 _. ~* ?& Q% m1 F7 ZA LEEKS  似蒜葱 (这边人叫京葱)# `4 n8 ~. c4 o4 H9 Q  h0 u
22.Which of the following cutting shapes refers to a small dice
5 {' f# w/ b! D6 k# D1 ?2 ], D下面那种刀切形状指的是很小的粒(末)
: @5 r2 s% S& ]5 c) r. a2 c) C0 Z, s5 dA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ `6 p- s8 b' x6 n9 `23.Oil is added to the water for boiling pasta in order to
. s0 o( _, W' o  m& E) V向煮沸的pasta (意大利空心粉 )中加油是为了
+ W" \1 c* M* q7 U& h9 oA:prevent the pasta from sticking and to minimize foaming action.. X  I7 e, N3 r+ M% k8 y9 K7 G
防止面条黏合并降低发泡。
1 Q7 y* W7 C8 {* [5 c* O24.Which pasta dish features pine nuts and basil?& ]6 F7 a3 J8 ]( w! ]+ w
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 }( y$ e% T+ I% O
A:Pesto.一种绿色的意大利面酱 & a/ E" W8 ^( _! D3 w8 `
http://www.tianya.cn/techforum/content/96/563836.shtml1 ]5 j* R; t4 [) f7 k
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25.Which of the following is a spring vegetable similar to spinach?
) P$ c+ O' a* ~" d0 Y" h下列哪项是一个春天的蔬菜类似于菠菜?7 v% {3 `5 h7 w* X
A:Sorrel. 酢浆草。& q5 o$ ~  v# Q) k% }: R/ v
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
鲜花(33) 鸡蛋(0)
 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:
' B, y! j6 F$ w8 P  Q9 Z# B哪位厨师最早带来高水准浮夸的美食* `- [# I# t. |8 Q5 j# T
AAntonin Carême 人名 安东尼·卡罗美
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, I  f' D7 E( l1 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' @% o( d2 K: f# k8 f9 n1 C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' g( |# ?9 l4 P" j4 |7 dA:Cast-iron stoves         壁炉7 i1 l0 W$ t/ E: Y
http://www.usstove.com/products.php?id=6$ r3 b. \1 \+ s' m  w$ Y
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28.The French term used to describe the roundsman, or swing cook, is:
  ?4 l( y4 C/ h0 t0 B8 s3 H! ]法国术语,用来描述roundsman,或摇摆厨师是:6 f6 _8 z. `4 r5 ~# b1 w" t2 @
A:Tournant   图尔南" j1 n3 G7 i( C. Z
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29.Another term for the wine steward is:/ k% i, y8 A* i
葡萄酒侍酒师的另一个术语是:. T7 g/ x' y0 t  T
A: Sommelier 侍酒师
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4 }6 O2 o2 t! g3 j' [* `; ]30.Molds, yeasts and fungi are examples of a:6 d% r8 o& y  A; ~% I' i# h4 T
霉菌,酵母菌和真菌是一个神马例子
' }, ^) g! g+ N5 RA:Biological hazard 生物危害* n) G6 b4 f4 S- ^) G

0 ~  p" \5 p0 |6 l2 o9 N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. `; A8 t: G! z7 g/ Y4 F, k根据加拿大食品检验局,食品的危险温度区在多少之间:1 ?$ _. ^; X8 W+ S0 k
A:40° and 140°F (4–60°C)     4-60度9 @- X4 I% j6 Z1 J2 E

4 i; O1 g# e* E; c32.All bacteria need the following for survival:: v$ X0 I) e3 U( g& i4 E; V
所有细菌生存需要以下哪些内容:
3 S& ?" |0 ?4 F: f% ?0 xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" a3 C$ `5 ?. G" c" d

6 D; z6 T/ E0 d2 m1 h" G( {33.Which of the following correctly represent critical control points in a HACCP system?! C) `. F! P( J* \% k' t
以下哪项正确表示了HACCP体系的关键控制点?
( M% G  _# g/ E' b- }  }/ {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; g3 x3 d( G1 k, `" l# u食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 o& w0 D. s+ V' ^- l
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34.Which of the following is not an example of a carbohydrate?; m1 `5 J8 _4 e' h  E
下列哪一个不是碳水化合物的例子?
2 m3 G$ j" H% E8 \) e4 |* nA:Essential nutrients 必需的营养物质; g6 d' Q( f0 X8 K

( K1 B! [. Q' t- L35.The process by which a liquid fat is made solid is called:. F8 M8 T3 g  `- l. ?/ n
液体脂肪做成固体这个过程叫什么
' a+ k' M" V' \A:Hydrogenation  氢化3 ?( d, d( j4 }/ q0 ^3 r/ e( ?2 _6 ^

- ?9 a3 D2 j+ [% C36.Which of the following is not an example of a fat substitute?
" {/ o  E4 v5 N( e' Q0 \下列哪项不是脂肪替代品的一个例子
( v- h2 `7 m- C8 NA:Acesulfame K  安赛蜜K表
) Y% g9 g5 t( ?% ~: I0 k  o) F
, G) V; o& d8 q* e5 E( i! k8 e9 K37.Health Canada requires that a product labelled "fat free" contain:
6 x' ]7 f. j) F/ L9 g( O6 r  n加拿大卫生部要求的产品标有“不含脂肪“包括:
9 Y$ b! {6 @' ?  e1 r. T. B7 ^3 A! q. PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 h9 M' m$ ?, }4 B; \
$ H- D. D8 U1 [+ B0 [' O  j% t
38.Which of the following is not a problem associated with converting recipes?
7 y. Q8 v, {8 t. _" l9 Q下列哪项是不相关联的转换配方问题?/ f' m2 f' P. E/ p) K2 K  h
A:Unit cost 单位成本) n7 c2 X% _% a. G# E9 [

% S9 k! H/ ?. S, M- \: C39.The condition or cost of an item as it is purchased from the supplier is called:
) J# M: D& [' s* A) i# J; b2 w从供应商采购的物品的品质或成本叫什么
; w. f9 v0 o! U3 l3 y0 j' R3 MA:As-purchased cost 购买的费用; ~) S' u/ x8 g8 d$ H" G
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
* w" ?; V6 T$ @: B! M. b. C在新货到来之前用于日常所求的必要库存量叫什么" b/ {) s* g1 v! K! g4 w& ]
A:Parstock 基本日常最低库存
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3 S1 t( ^' ^9 U41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ U- E6 I* G7 k8 ^下面那个缩写是用来表明正常库存流程?, r9 i4 v) ^( J! J$ U% f& J
A:FIFO=FIRST IN FIRST OUT 先进先出
2 D- M, r; [8 N$ m5 b5 X6 i) o1 b/ s, V, i: ?" H
42.Which of the following knives is used to turn vegetables?! ?& R) _. l; W; t1 R1 w$ G# o
下面的那把刀是用来打开蔬菜吗?, w/ w4 w( t0 h; j
A:Bird's beak knife   鸟嘴刀
# R" Q1 [" d6 p" \. W; v/ Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
# y' t; y# Y1 L/ z+ U2 q即时读温度计最好用于那方面?4 V$ I9 E. r: \( M
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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& i* `  X( D" m! X% Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  Z6 V/ U7 V9 N) }- d6 Y0 P, L* y0 P
下列哪些金属材料受热均匀,通常用在铁板而且非常重  `( Y0 l+ D! \2 ?' N
A:Cast iron 铸铁
! a- H* o) w6 f4 D% k8 A4 ^# M% U( l5 R' Q( l1 j" @
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& {# c4 t3 q( M# t/ z5 a) I哪件装备下面有一个可移动的碗和一个S形叶片?% J- D5 ]( R) C; q. R
A:Food processor 食品加工机. _7 j  v* d0 S, x$ {) t3 U
http://www.google.com.hk/search? ... iw=1263&bih=572
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! Y6 I, ~# q- L/ s; g7 f$ y# ~46.Which of the following is not a rule for knife safety?; }  n7 A: \% y2 \: A
下列哪项不是用刀的安全规则?$ I3 C# i3 V& {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 G9 |' j" m9 M  o! A4 f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' \4 k6 W  V: ?8 E7 c& i8 R  \
A:RondellES 0 n' @1 ?( M" S  V% I% A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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3 P& u5 c* a5 f48.Which of the following is a diced cut used to garnish soups?; n' i" v- U0 N9 F. C( R
下列哪项是切成小方块用于汤的装饰?; R" N+ O, w7 S) @' M
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 V6 P3 H2 j- G6 C+ w6 y, O6 |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' A  f( X7 B" Q7 i7 u
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!!——
. g1 l+ R# N9 s: V* y: W% O: TA:Gaufrette 9 G9 u# p9 Z6 I& q8 B! ]/ ]2 s3 O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& l- L4 Z, W5 {9 S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 K  F' l" j& i7 Q( f1 Z5 CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# h9 `0 h- D7 q* J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 \8 F" z, z  L+ E9 @
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)
/ N# G& }& X% Y  y" sA:Cilantro 胡荽叶 香菜% j& N6 O8 y* ^4 [5 z/ ?# }/ S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 O$ N& U6 l$ o4 I9 C2 N+ a! |
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60.Allspice is made from:, H( A0 m: \5 ~; _
多香果,  多香果香料是什么
5 N$ W; b8 |) S' m) X7 ]! D6 khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; @1 [3 ?0 e  s+ g- g: A1 hA:A dried berry 干浆果
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( a8 l9 E/ m; n" O% W/ r8 v4 ~61.Which of the following are used to make a sachet d'épices?
" Y  x; f( ~, u0 I/ ]: `3 u下列哪些是用来做香包德épices?7 {% Z+ @! X) ~- \( t$ d; N# o" m8 O
http://www.sachetcatering.com/- ~+ C3 X0 l5 E6 z3 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?
' j: d9 |( F  I7 j% D- w+ ^* I: t5 C: ~下列哪项不是酱油调味品的?; a0 O, y) w- R! \& j( n& x- a
A:Wasabi 日本辣根
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: g4 `1 d0 q# S1 v) I. c7 x( A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ ]4 I6 n4 n0 v  C4 ]! H4 {. V( X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:9 I+ b. C& F! w# W5 l
A:Pasteurization  巴氏杀菌* C& i, r/ E: ?; i7 Z) Z% s* u

6 H* G, p, F+ W4 T9 p64.Which of the following steps is not the correct procedure for whipping egg whites?
% C9 e- e2 A, j8 N; z下列哪个步骤是不是正确的蛋清搅打程序?- Q: R3 _' @5 z
A:Allow to rest before use. 允许休息后方可使用。
6 }; G- W% O: ~# P- U- t+ C! h" X" M/ Q3 U6 Z7 E: ?+ E) ]
65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 O. t' {) i7 [1 T! IA:56g and 63g 56克和63克  ], H, y! b6 [/ }$ }' N
" Z/ o1 a, [$ ?
66.Evaporated milk is a concentrated milk that is produced by removing+ A8 z9 S3 }5 L' X, M
炼乳是一种浓缩牛奶 是去除什么做的
' \0 d1 X( t6 E& t* J: cA:60% of the water 60%的水6 _0 `+ B4 q0 J8 a" m& z
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67.A method of cooking that transfers heat through a liquid or gas is:' L' O9 ^( Y$ U4 v% v
一种烹饪方法,通过转移液体或气体是:. V/ Z% ~# o" J$ @0 i
A:Convection 对流1 v" T% r8 }  N* k2 D

' K2 H; ]& \1 n  J# ?4 t68.The cooking of starches is known as  烹调的淀粉被称为
3 ?6 G) a) b! B8 RA:Gelatinization 糊化
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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?' |! O$ ?$ r7 t% }( ]+ ~
A:Braising 烤  ^& e# |1 X% E- X, D1 ^! S
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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:& q0 I1 a* j0 t, J2 Z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ Y- T. a6 |& k2 L
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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% b) d& t3 R7 r; P
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* ?7 |' X5 D7 K! k# @, S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( o! |; ]( G7 G. D1 d8 N9 \1 Y

. o, u6 D& t* M% a" f6 X$ l73.Which of the following is a principle not used in stock making?
& J" l" I9 P! D% m下列哪一项不是用于制造高汤(低汤)的原则?! \  E: e# s  E
A:Start the stock in hot water.开始在热水中操作5 i' c& Q2 r+ |5 w+ }, l
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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
0 c7 z2 V; e4 k0 dA:Remouillage 法语熬汤
; E. r' ~+ t5 _) f7 v. _http://www.haibao.cn/blog/post/176242.htm
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