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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。
& Z& |( ?8 o8 ]  N* A! U7 v( n! Q. T/ G1 `- K
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 h: M$ N  c& ^6 @- {% A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
3 L  @* a4 l  f1.Which of the following methods should be used to determine doneness in a New York steak?1 i4 P7 Y# o% Z' M( \2 N
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)
; A% K7 b. D1 _. u: wA: pressure touch. 压力触摸2 p9 A) O/ m1 ]) k$ [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 e" w! l) q8 N( S& t2 d1 T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
7 w. Z- Z6 }+ C3 q% Y! DA: acid  食用酸
2 \4 ^  z" q5 u2 Q5 G3.Vegetables are major sources of which of the following nutrients?& S3 W; P( Z1 z
蔬菜中包含的主要营养有哪些$ t2 g6 B0 ]1 k
A:vitamins and minerals. 维生素和矿物质。' N: `4 L7 G: l" h# [6 I7 j
4.Cauliflower is commonly served with
9 B" U+ a6 N0 G6 q9 U, @花椰菜(菜花)最常见和那种酱汁搭配
; ^  p/ U1 }* P$ j4 f) `A:Mornay sauce. 奶油蛋黄沙司
0 n: D/ O+ f; h$ o( ~3 P5.Which combinations of products are found in pie dough?: l2 d$ ?" _& H4 W! i1 [" 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??)
6 U, k+ W8 i' V8 q* y- uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ I7 O/ F( y5 U" v3 [: ^6The French term for mussels is 法国语青口(海红)叫什么& }. c. u" G$ @9 W' }% }6 F
A:moules.法语青口,海红  U% W& z# K3 s' {! i% n
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 B6 D0 l  {/ D' a
A:faintly fishy. 稍微有点似鱼味! b& }! l5 Z9 r9 d
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) Z. F5 X  V. ^8 L. UA:2 days. 2天
6 k4 G1 \& b6 J( r& c7 q9.What are the principle ingredients in ratatouille?
+ q! v' h. n9 O$ [. B炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), o* {0 J* x, U! i
A:Zucchini, eggplant, green peppers, onions and tomatoes
) s1 s! p; m. e6 v; a西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# L' C% d7 p; z$ _8 G9 \. c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 l. j) O! F) v( Q
A:cook food in quantities that will be used up within 20 to 30 minutes.
  \) z4 f3 x* ~1 B. V7 X3 ]) ]大批量烹煮食物要在20到30分钟内
4 w" n& R9 ~. i( f" ?, y0 W' r6 x' h11.What person has the authority to issue a Health Permit?- a# d9 [+ f" `1 t
谁有资格颁发健康证(卫生证)。, g1 n/ F# @, M5 l% p
A:Medical Health Officer.
7 M' `* a' j% U+ p9 s/ ~0 E) x医疗卫生官员。' d; u- ~- J' C, X' _; A1 n& A, [
12.For what period of time is the health permit valid?
* x( N0 g" n; h8 l健康证的有效时间是多久?, a+ R. E' K2 M( J
A:12 months.12个月
- ]0 v. g6 g# ]0 }, @13.In the area where food and drink is prepared, the ventilation system must be able to change the air" W' C7 l6 n& c' [# r- V0 j! D
在食物和饮料准备区,通风系统换气的标准时什么& U$ P6 ?/ V! E( w6 t! k
A:08 times each hour. 每小时8次
" @$ p. W' Y6 G3 K) O14。The minimum temperature for manual dishwashing in the wash sink is
$ x6 p- ?8 y, Q$ Z, y& E0 h手工洗碗,洗碗池的水温最低多少度?
! J0 t7 L  w* ~' jA:110 degrees F (43 degrees C). 43度, h( D8 A; N& s2 i& m
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ _, P: s7 m7 y0 v' y- d用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 ^& A6 J) u' J, l. ~9 J
A:180 degrees F (82 degrees C).  82度: Z2 t$ c( e5 B  |( w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 _  k$ K# q9 T- X+ J, C6 ]3 I& c# z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), @, x8 ^: ^0 e  D/ z
A:en papillote.  法语自己理解+ n( j4 u/ B  r# N  B# t# E2 ]1 v- e
17。Wing or Club is considered a$ }5 D- P% y. m6 j) o! p
翼和CLUB 被看做是一种...
+ K, p/ F8 Y3 v$ M+ P2 A/ i! l2 E8 ^A:Bone- In Cut     带骨切
9 o$ \$ \: \& ?3 f; V1 d18。New York is considered a   纽约牛扒被看做是一种
8 V* p4 H- T; u1 U; {& S( }- |A:Boneless Cut     无骨切7 c, j) G8 {/ o) ~4 e
19.In general, a court bouillon for freshwater fish will contain
0 k2 a8 `' Z" ~5 m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- m: {- N( L0 L( o+ n
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* J. u2 V" A# ^  f和做海水鱼同样数量的调味料和香料
$ O3 T) k/ f7 E8 p' g' G2 s20.Anise is very similar in flavor and appearance to2 t) D2 O; M* g/ }3 @# w4 j8 t7 q8 Y
八角和下面的那种原料有相同的味道  j+ ?+ y0 Z+ I3 U) J3 X
A:fennel  茴香1 K! v3 p1 j9 b' \
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  Q4 ^$ _; g$ `- N: a
下面那种原料更像大葱且有平面的叶子* |0 X) q7 `* T: C; A. U
A LEEKS  似蒜葱 (这边人叫京葱)
: Y) W) K7 c! Y) h9 F5 r22.Which of the following cutting shapes refers to a small dice5 w9 h# Y" y, E% M
下面那种刀切形状指的是很小的粒(末)
2 U* n. {! {0 u( k; H" w$ l; E/ yA:Brunoise. 法语: 粒或者末,先切丝在切成粒。0 |% O0 i( u0 m! P3 A1 V
23.Oil is added to the water for boiling pasta in order to: P% i- Y& f8 o* G; c, F
向煮沸的pasta (意大利空心粉 )中加油是为了
* e% J8 B1 m+ [9 ^A:prevent the pasta from sticking and to minimize foaming action.
, a4 E( A5 I8 G1 g$ C( A4 W4 s防止面条黏合并降低发泡。9 F' H8 u4 d# ?; a1 ?* H( \+ r
24.Which pasta dish features pine nuts and basil?8 Q. L% h: j6 o6 j) D8 @
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ d9 P8 K$ L8 |7 U0 ~
A:Pesto.一种绿色的意大利面酱
4 K$ P, o  u2 Qhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?& t8 b6 y7 X* H! _& K
下列哪项是一个春天的蔬菜类似于菠菜?
, m5 m2 O; d  |5 f% n2 |! @2 H6 |A:Sorrel. 酢浆草。0 z) _2 ?( H2 \0 h
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:
$ f& y7 i0 Y( v# M, E% ?哪位厨师最早带来高水准浮夸的美食
1 V% v) ]0 I' D- k- J! s2 EAAntonin Carême 人名 安东尼·卡罗美2 F- y) x% j6 A8 w# H

! T' P) {# r! U; M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- J9 c& i# X& [4 h) N) `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) f: Q, a5 x) e8 v9 r+ \% d: e% a  a
A:Cast-iron stoves         壁炉# o9 f. k$ J  q7 j) T
http://www.usstove.com/products.php?id=61 b. J( y! j+ D  k* ?& s& Q

% m) b3 I% v" S5 l- w8 p28.The French term used to describe the roundsman, or swing cook, is:2 ?8 h) A9 O: Y) O) w' d! `% x" H
法国术语,用来描述roundsman,或摇摆厨师是:, w, g& @# M  F% T, ]+ g$ I
A:Tournant   图尔南+ P* n9 s4 T( ^, [8 T. T+ _

; ~9 f! l( L" L- A0 X2 j29.Another term for the wine steward is:, H3 w2 a, ]4 g) e5 a7 ^) Q5 ?0 R( p
葡萄酒侍酒师的另一个术语是:
3 c" Y, T2 |% m/ JA: Sommelier 侍酒师( `) @# J4 T4 C2 B1 S* U

) Q% c5 ^' M& Z9 h30.Molds, yeasts and fungi are examples of a:
% C) b1 m* f1 y霉菌,酵母菌和真菌是一个神马例子8 j/ \/ T# y& R3 l
A:Biological hazard 生物危害
" A4 g: A* [7 M* q# ^# }, t& d" g+ y% j$ l# ^
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 T8 Q2 {, V6 A+ r6 _* P- }根据加拿大食品检验局,食品的危险温度区在多少之间:2 s3 q$ A( c% N6 Q+ C
A:40° and 140°F (4–60°C)     4-60度9 e/ e0 C) J% r. E- ~. D" v" g
) V7 ^% N1 Q% X+ Q
32.All bacteria need the following for survival:; Q: `( d  D; }" k% s) O9 v) t
所有细菌生存需要以下哪些内容:
& Z2 C* j5 p" r3 I, pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- V" u7 i) t- ]6 g; Z  y! `
0 g7 _# D  n* x4 O3 ?: a33.Which of the following correctly represent critical control points in a HACCP system?
; h4 K3 K& g2 u$ p) K6 z$ S8 Y以下哪项正确表示了HACCP体系的关键控制点?& R3 A- @% z6 L+ s& V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 H; L3 P1 o- c) P' J0 ?9 r食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 g; O/ K$ f: Z  K- {, @" t1 r
. q- {& W6 H8 J3 n, ]
34.Which of the following is not an example of a carbohydrate?
; ?, P/ W4 D' J" T下列哪一个不是碳水化合物的例子?* V8 G6 M0 X. B4 N  Q3 o, L# C
A:Essential nutrients 必需的营养物质* y" F+ h, Z$ z6 f1 X, ]4 }
- r5 y4 c, k; o0 C* w: p& U9 ?4 t
35.The process by which a liquid fat is made solid is called:
% p  Z3 Q' l# \液体脂肪做成固体这个过程叫什么: p* ]' c# |  c: q* ]* {7 o
A:Hydrogenation  氢化% ^& e" n% O/ b2 G& c
/ n& N5 m2 P/ _
36.Which of the following is not an example of a fat substitute?/ N& ~4 u$ {% q9 f
下列哪项不是脂肪替代品的一个例子( x) Z7 t% c$ I% x/ h% ]
A:Acesulfame K  安赛蜜K表
7 P5 |2 F) @& `0 K: f1 p. E
8 o5 n# Z' {# H7 ~: n37.Health Canada requires that a product labelled "fat free" contain:) ]3 |: {. J9 [( _9 Y4 v
加拿大卫生部要求的产品标有“不含脂肪“包括:0 M: m+ @5 A% V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 g5 p$ T+ A! Q% W7 S2 C
9 W5 f$ `, k3 F  T38.Which of the following is not a problem associated with converting recipes?
6 i/ Q8 ?8 `" S& C" I! ?3 d下列哪项是不相关联的转换配方问题?
/ g+ z, p1 r9 K$ g4 ~8 `A:Unit cost 单位成本
; B6 z, U0 Q0 ?0 ?# T. x2 U' w5 K; v" W" ~
39.The condition or cost of an item as it is purchased from the supplier is called:; _. z8 w8 E" t) V( C7 n/ o
从供应商采购的物品的品质或成本叫什么
7 ]/ o) t- B2 h- G1 IA:As-purchased cost 购买的费用; ?' ?: s0 X9 M7 [
$ A6 W# g: X; |5 J7 z" F0 M: o  x
40.The amount of stock necessary to cover operating needs between deliveries is known as:5 V* j: ]/ I2 d& @% Z8 |
在新货到来之前用于日常所求的必要库存量叫什么1 L  r3 @7 y' s' c/ p+ X' J' t
A:Parstock 基本日常最低库存+ u/ v# y7 V7 D0 C

+ d. b, g; Q! w% S41.Which of the following abbreviations is used to describe the proper rotation of stock?
, e3 t' T: a3 H, c3 P" T下面那个缩写是用来表明正常库存流程?
& R, `" p; c: FA:FIFO=FIRST IN FIRST OUT 先进先出8 H) z% _: E2 x3 m6 @. ]- ]
0 V) t$ r" k( a& R/ [3 k) _
42.Which of the following knives is used to turn vegetables?9 o( x% @- }% |# M  e( @
下面的那把刀是用来打开蔬菜吗?
. Y1 R1 V" W2 W2 n) w  c0 H/ k$ VA:Bird's beak knife   鸟嘴刀
) ~5 t5 b) J( nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. u! g0 ^' R! w, @4 }4 Q; M* i4 {: t7 N' Q$ E- ~# N& u! L2 N
43.What is an instant-read thermometer best used for?
8 N3 I& ]  L! I& {. p即时读温度计最好用于那方面?3 l1 R" S/ @7 D1 b8 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 Z. O  r7 D  o9 i9 R9 |
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 @4 Q, ~% h( ?$ ^/ {
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 H/ `1 N; N2 u  E3 L6 w* a
A:Cast iron 铸铁  X( f1 R* f* a* k/ }2 ]
. ?* b$ @0 \6 ~# n+ O) D
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) ^/ h- s( U8 B; E$ g5 E+ w& ]6 V
哪件装备下面有一个可移动的碗和一个S形叶片?- e0 u1 D+ S: z0 {
A:Food processor 食品加工机
5 X* a/ r  [* T& d6 b4 \http://www.google.com.hk/search? ... iw=1263&bih=572' V5 s9 M2 ^) L  z

1 I9 l" Q0 ^! `  p: S* M" o! o46.Which of the following is not a rule for knife safety?! U8 `1 K7 L' p4 t6 h& |
下列哪项不是用刀的安全规则?5 ^! ~7 G! T& y! R& S5 U$ c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ T; {4 M& k! }$ s! ^1 |. n! v
, Q. D1 W+ z, x+ O: M+ g: f( r
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 p/ L3 I8 J5 s8 u7 ^; b6 ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: v2 `; `* K) l" A! e9 iA:RondellES 2 ^3 Y) ]3 I5 M" k9 W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 j5 b  Z( t: m, n: ~1 C1 Z4 ~) Y' \

7 d$ ]0 F0 {- W, r) E- w48.Which of the following is a diced cut used to garnish soups?. {- @; X" F' G* u' w% U
下列哪项是切成小方块用于汤的装饰?  h3 B% l5 k- e1 J/ w
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- h9 r2 F  d  Y, I2 g2 b5 {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. l+ {' x: R& A! H5 o# M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!!——9 m- F+ p7 [& ]0 r
A:Gaufrette
% D' `* P0 Y) o5 M& U8 ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ A( }5 T+ t) R3 _7 imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: e3 K, C5 n/ [$ W/ L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 l9 J- r1 p' g$ T0 j4 G( p- {  N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)+ ~. p/ P" c8 u5 M
A:Cilantro 胡荽叶 香菜
" K4 {" T" t4 A4 }" z  khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( z6 D) ~* N" o- G- f, \* C$ z, ~
60.Allspice is made from:! C  P# e5 K8 e- l1 [
多香果,  多香果香料是什么# B' U. w$ k+ h4 U5 e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: o* B( `/ U& ~: |% yA:A dried berry 干浆果; P6 m1 o0 ^8 U" t

6 K  Y, d% Z8 q61.Which of the following are used to make a sachet d'épices?  E! R" W4 T/ w% a; B  F/ M
下列哪些是用来做香包德épices?
3 g# N* `: {; ~- S4 y. @/ Ahttp://www.sachetcatering.com/9 J/ G& `+ H( C5 O" ?5 d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% L9 R1 N/ f* @& C& r

7 L$ F+ ?0 q; U/ N8 X62.Which of the following condiments are not soy based?
- x6 N9 f1 r0 c: D下列哪项不是酱油调味品的?1 r+ G- [! d# ~/ S+ Q
A:Wasabi 日本辣根
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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:, [+ `( {$ x- P0 f5 S" |' R0 Y
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:
* L* V1 Z8 R9 h6 A/ E+ gA:Pasteurization  巴氏杀菌7 N1 i3 u* Q- C

3 u3 _5 u& s" P, a. z( k64.Which of the following steps is not the correct procedure for whipping egg whites?+ ?# ^& q  ^( b- d' s8 U+ |' @1 k
下列哪个步骤是不是正确的蛋清搅打程序?! }/ x. j  o- C& N8 e) [
A:Allow to rest before use. 允许休息后方可使用。7 Q( C4 e8 H$ _1 T

# R. J; f& t) I/ E! P. r  W" Y  j' H% D65.The weight of a large egg is between:一个大鸡蛋重量介于:! D; T$ L$ R  L, d+ g8 C  u
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing/ o7 H0 ]* l) t0 @* n* `& C( n; G) w
炼乳是一种浓缩牛奶 是去除什么做的  j  l6 Y+ x# D) P$ q( ]0 l- E& |/ c2 Z9 O
A:60% of the water 60%的水& u$ N' M, [: \" D9 ^0 O1 w

5 l. S% {  d. ?5 ?$ x# ~8 b1 {67.A method of cooking that transfers heat through a liquid or gas is:+ C) s6 c- T" C0 Z$ E$ K& v) Y
一种烹饪方法,通过转移液体或气体是:! P& f4 [" B, U0 o
A:Convection 对流4 @  K# @( p5 U9 p- ?

( j, D) X- b* \4 a5 }: ~/ V68.The cooking of starches is known as  烹调的淀粉被称为
+ ~) S* }0 B* h6 N0 VA:Gelatinization 糊化- q1 \# I" \0 H: y4 ^; g- G

* ^9 }( N! a4 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 ]  Z+ h  S# L. x! j% V
A:Braising 烤
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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:
# z' {3 O6 e; ?9 _A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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6 J1 o* }/ e- k2 |. t8 [* Y71.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
7 b5 t  g) ?  ]A:Fumet 原汁7 a+ a7 R1 a, @( K
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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9 G2 [9 r, b1 _1 S% L$ z# r
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?& u5 K( e+ w& T  o
下列哪一项不是用于制造高汤(低汤)的原则?/ s% ]* p1 L" o8 {7 @( p, O! g& [
A:Start the stock in hot water.开始在热水中操作
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! J3 ~+ T* ~% L- @3 j7 |* I) 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( H) ?9 `  Z9 o! W- L
A:Remouillage 法语熬汤
6 k4 y: E5 u* Y% c3 Shttp://www.haibao.cn/blog/post/176242.htm
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