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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。
; l: }6 L& H6 T) y  ^6 G2 ^5 r# l1 v" {" d7 z% J" w2 b$ A
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。" ?& x& j+ I6 G$ H
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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9 F/ f2 E, d6 a8 P" `/ s
1.Which of the following methods should be used to determine doneness in a New York steak?  p: t! d! m# C9 o! W4 D7 }
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)( S3 U6 v0 [. }9 r- B; U
A: pressure touch. 压力触摸; \  E' J8 G: Y$ T
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) B1 E, `+ L' I, X  z1 s
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
. p1 n. E% o: Y; @# sA: acid  食用酸% ^3 R7 k7 f; G, |
3.Vegetables are major sources of which of the following nutrients?
& Q' N3 X. g% \3 G6 T3 c6 I2 c蔬菜中包含的主要营养有哪些
3 ]& M! ~# y" G5 OA:vitamins and minerals. 维生素和矿物质。* }* X8 k, Q8 _7 \6 T* k
4.Cauliflower is commonly served with1 f) m" E. q" \4 h) n( m
花椰菜(菜花)最常见和那种酱汁搭配4 Z3 o) Q) ~/ E' Q% H# ]- y# e/ ~
A:Mornay sauce. 奶油蛋黄沙司
) j1 a& Q9 e2 ~3 x5.Which combinations of products are found in pie dough?9 Q2 M, @- X1 k8 l- e* w& [) W- ]
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), h, e7 q# m9 I* r6 k4 P7 X+ h! D
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ V# J& |* l$ f$ a6The French term for mussels is 法国语青口(海红)叫什么
7 N" _; r6 _2 w. H( SA:moules.法语青口,海红; Q7 [# [# ?, U6 Y( m. |
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 V$ r) L  X% O  P6 b/ L8 X& AA:faintly fishy. 稍微有点似鱼味
" Q, d1 V3 I7 C. J) ?8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ J: X/ z* l# t) y
A:2 days. 2天2 T3 f! v7 u9 B; L
9.What are the principle ingredients in ratatouille? $ g2 s4 s) K* B9 c- H3 _
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ t+ o& {1 f, ^1 e  N; ]6 FA:Zucchini, eggplant, green peppers, onions and tomatoes
9 X8 G. d# h4 o: O西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) `" u  H: S& g& ~3 |/ V
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 H- v! y) D$ a5 u9 v/ n: J9 xA:cook food in quantities that will be used up within 20 to 30 minutes.
* `+ J0 y8 r) h2 z4 H大批量烹煮食物要在20到30分钟内
1 N3 E, r5 \3 X9 Y; P/ N11.What person has the authority to issue a Health Permit?- s8 T# @$ J# k
谁有资格颁发健康证(卫生证)。$ a3 V$ ?/ U1 h) S  F
A:Medical Health Officer.
6 R0 @4 d& C& e; L医疗卫生官员。
2 ?. y( S. o8 ]12.For what period of time is the health permit valid?
( n' X0 l7 e2 o! R$ O1 q健康证的有效时间是多久?1 p: L  `$ s- o
A:12 months.12个月% d1 E% f- ~7 F; D" ?5 A% |
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  k$ L0 j2 N' i5 H! M在食物和饮料准备区,通风系统换气的标准时什么# g. K0 g$ y3 d, }; ]3 g: @
A:08 times each hour. 每小时8次
: o+ n5 p. C, O) j" z& [/ E14。The minimum temperature for manual dishwashing in the wash sink is6 X' \4 `9 l  L; F4 m! r5 }5 p3 N
手工洗碗,洗碗池的水温最低多少度?
5 _/ f( w$ a! M. s' {' r0 @( q$ h! EA:110 degrees F (43 degrees C). 43度7 [& X) ]/ A4 [: L
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- D: t3 N8 u! d0 C% d用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 [: z; f" }' s
A:180 degrees F (82 degrees C).  82度
2 M2 ~8 V. J' t  r( g) @16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! r$ ]" Z( x; l1 Z- c6 B: D
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: t$ c, ^) I$ ?- B2 F# }A:en papillote.  法语自己理解
7 q- l0 R; v  {* P+ }% C17。Wing or Club is considered a% B$ F% f& Z; z# Z
翼和CLUB 被看做是一种...
2 K5 @) d2 v. @/ Y2 TA:Bone- In Cut     带骨切& A: u2 N7 O3 O
18。New York is considered a   纽约牛扒被看做是一种
5 P+ J2 P, g& V. A: F4 zA:Boneless Cut     无骨切
5 D) l" ^% a# M0 D19.In general, a court bouillon for freshwater fish will contain. r+ \& d# ^5 m0 ?/ O# i' T; c
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
0 T. Z; n. J7 H4 XA:the same amount of seasonings and herbs as a bouillon for saltwater fish.  G3 C' {5 B4 t  W
和做海水鱼同样数量的调味料和香料4 g+ B0 V5 X; x) Y9 v
20.Anise is very similar in flavor and appearance to  w+ s4 h7 ~7 W: J3 c' L
八角和下面的那种原料有相同的味道5 n# j2 K+ d9 p$ a
A:fennel  茴香  D! {- P- X* k; N8 b$ K3 e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 `9 ?7 T: P) _7 ]4 H3 |  K" V5 n+ d) D; `
下面那种原料更像大葱且有平面的叶子' q- |" q' \# L  p( j
A LEEKS  似蒜葱 (这边人叫京葱)
- o4 o( M. `  X+ D2 s22.Which of the following cutting shapes refers to a small dice
6 V! s/ `% L3 Q6 o# n0 P+ N下面那种刀切形状指的是很小的粒(末)
( L+ N0 x: f9 l% M. j, O; kA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* Z! j/ h: v, i3 d" V* `23.Oil is added to the water for boiling pasta in order to
6 \$ O' a$ ]. M1 A6 P+ o向煮沸的pasta (意大利空心粉 )中加油是为了: O8 ~$ T* X7 ^) s
A:prevent the pasta from sticking and to minimize foaming action.' R# m( n# {, B' r4 @+ V% L( }
防止面条黏合并降低发泡。# ]' s; M% a' j7 a2 x8 c7 O
24.Which pasta dish features pine nuts and basil?
  y# f6 @; z' g# v+ ?6 v下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) i& d6 u8 ]$ Q. z/ a+ i) C& Q9 kA:Pesto.一种绿色的意大利面酱
/ Z$ o+ H" H/ ^5 T+ \" X8 ihttp://www.tianya.cn/techforum/content/96/563836.shtml5 m9 i- {$ M9 T0 F. a! |9 a' @

! O  f' x! C5 L6 r6 q6 X% g25.Which of the following is a spring vegetable similar to spinach?
! s: z  c: [, Y/ z" K& L8 s: i! ^, y下列哪项是一个春天的蔬菜类似于菠菜?
# O9 V% K4 U# a+ wA:Sorrel. 酢浆草。0 L+ c3 c# m$ ?- t" 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:0 [% C% M- `& D# q) _3 {: H
哪位厨师最早带来高水准浮夸的美食1 Q! \8 o# _. o/ ]$ x. w2 a
AAntonin Carême 人名 安东尼·卡罗美  u' }. R+ U' m5 G# P+ E

, a7 y. `# S' T# K, }9 I# \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; g" y! m9 U' ?3 C( |: H+ ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. a' k/ g" |* A4 jA:Cast-iron stoves         壁炉
# {  b3 W5 F: W( uhttp://www.usstove.com/products.php?id=6
9 o0 d* b# Z# y
9 u+ F7 K% U5 G& B- F0 d1 G  o28.The French term used to describe the roundsman, or swing cook, is:
# ^& d# M$ i' L. e9 m) Y法国术语,用来描述roundsman,或摇摆厨师是:
* T& u1 |6 {+ d# w; fA:Tournant   图尔南1 L2 E1 z- o. u% E0 U( H' ^

0 B: r$ N9 e) C/ i+ @29.Another term for the wine steward is:! M+ v  i6 P0 ~; H
葡萄酒侍酒师的另一个术语是:! A( H. a- n1 t
A: Sommelier 侍酒师
  Z: D3 p3 R5 H& ?+ `  Y) Y+ q- V; n6 u5 _. b+ q+ k5 n
30.Molds, yeasts and fungi are examples of a:
: w8 n( ^2 w" J' s) U霉菌,酵母菌和真菌是一个神马例子2 b5 x* O2 U# S1 j
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 I' m& q' Z9 r  m. ]. k' k
根据加拿大食品检验局,食品的危险温度区在多少之间:$ T& x9 Z6 c  a
A:40° and 140°F (4–60°C)     4-60度: i1 h( H3 o2 P: d$ J' e$ z  {

" z" t! b3 c' B, c( W$ V( _32.All bacteria need the following for survival:) U2 f  D( g' u3 {+ ~
所有细菌生存需要以下哪些内容:
8 X) f6 [" i, {2 ?A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
% ^  U8 w2 \  P+ |, o
/ a3 a' e5 B5 m! E0 ^8 a33.Which of the following correctly represent critical control points in a HACCP system?
6 f2 _' }; G3 a) n3 F4 x  \* i以下哪项正确表示了HACCP体系的关键控制点?# I/ f9 a  ^' I! t& O+ J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! u) {6 H6 Q6 B- y* f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: G, n8 ~! D8 x; N/ B. k& K; \4 F

4 E7 g$ d; Z3 h- S) T5 F34.Which of the following is not an example of a carbohydrate?& y  R* R' \' I9 }2 s4 J
下列哪一个不是碳水化合物的例子?
) b) S8 Z0 X( {, d# O' [  n  }A:Essential nutrients 必需的营养物质
4 a& U1 W5 G3 F! W$ ?0 J( m) |" `) v6 R/ d) M7 e3 R2 Y
35.The process by which a liquid fat is made solid is called:
) T$ K. E1 Q( f, b, o' T/ F液体脂肪做成固体这个过程叫什么
9 V0 n! h  m5 YA:Hydrogenation  氢化! q$ n  d8 S+ r, a

+ ?) M& D8 J6 }9 }# `  c) K$ y8 T36.Which of the following is not an example of a fat substitute?2 Q, e. g9 W* s$ @' p
下列哪项不是脂肪替代品的一个例子. {/ \+ b; Q6 N/ V
A:Acesulfame K  安赛蜜K表+ v1 o8 @0 x' \2 ?

0 u9 n4 o, T2 o, {37.Health Canada requires that a product labelled "fat free" contain:8 c- M, I- Q9 a  G& G% U) p
加拿大卫生部要求的产品标有“不含脂肪“包括:
" Z& F4 k4 l+ I6 h4 l5 Z$ N/ RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 ^. i) w3 W0 f8 N% z! d38.Which of the following is not a problem associated with converting recipes?( T& a& C) v6 f: o
下列哪项是不相关联的转换配方问题?. H9 |9 ^0 p0 {
A:Unit cost 单位成本
) Z* r* N- g6 F6 N
' [$ k4 m% v: V' ]8 m' y39.The condition or cost of an item as it is purchased from the supplier is called:
5 m9 c- O* U( R( q, _; u从供应商采购的物品的品质或成本叫什么3 T' A$ i" n* U. o: x3 S, P5 C
A:As-purchased cost 购买的费用
3 M" _( \7 y6 M' @0 x( M' I
. n0 S0 b- M; j0 D! s4 V40.The amount of stock necessary to cover operating needs between deliveries is known as:6 V, \, ]7 B( S$ Q- X
在新货到来之前用于日常所求的必要库存量叫什么/ {% x: l5 H6 I+ \* P" e: J, T
A:Parstock 基本日常最低库存
6 [# u1 v- x+ L' s5 Z- s  p
  ]& ^1 r3 g/ ?3 o: U9 K2 G41.Which of the following abbreviations is used to describe the proper rotation of stock?
% p' Y- s$ U! n# _; m下面那个缩写是用来表明正常库存流程?0 z$ o0 c! \9 a) G6 p, E
A:FIFO=FIRST IN FIRST OUT 先进先出
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1 F; U# Y6 F# Z) B+ T* ]3 p9 d. `42.Which of the following knives is used to turn vegetables?* L# V) M" Z8 o/ k  A
下面的那把刀是用来打开蔬菜吗?
7 e3 Y% C- p2 L8 X. o  C9 A- uA:Bird's beak knife   鸟嘴刀
7 i6 q* k' f( Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 J7 b, b$ f! V8 s, J  B; P$ A" \
43.What is an instant-read thermometer best used for?$ y  @( @$ `# m2 I6 ~
即时读温度计最好用于那方面?
3 M& o4 f$ K+ \! ^/ x8 d/ s5 g4 PA:Checking the internal temperature of a roast 检查被考物品的内部温度/ R5 H9 q# \# T& `9 L" F6 h( h
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 |8 v5 G& {3 Z% [2 O下列哪些金属材料受热均匀,通常用在铁板而且非常重, G& A# h! c2 p9 e& q
A:Cast iron 铸铁9 V; J0 o2 Z1 h/ {6 i8 H
" N' x- z" O8 ^1 j& ?
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, |- a( I9 \) z9 r/ L; ~哪件装备下面有一个可移动的碗和一个S形叶片?3 D. f- j# t) |7 P8 }6 b
A:Food processor 食品加工机, t' ~2 J% E9 b3 m0 ~8 S& J
http://www.google.com.hk/search? ... iw=1263&bih=5721 ^# T$ h1 _( j
9 U3 n: A$ A  L
46.Which of the following is not a rule for knife safety?
5 e* _3 U4 P/ F- d下列哪项不是用刀的安全规则?( ~+ e2 @; L! l# F9 k) X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 G: x5 ]- a' j; b" [

6 t3 n% e5 d+ `: W$ @% q) S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* I2 c- ~7 X; g& E! j7 k5 i7 P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 R. v" p! U* r+ e' n5 _
A:RondellES 2 y: v& q$ V9 w4 J# H- d; A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 K8 }* I$ \+ t/ C$ V9 [$ `6 a
, T4 g$ x6 W  e( {4 B7 Y( P
48.Which of the following is a diced cut used to garnish soups?0 `% S/ n" q$ H1 W+ ~/ u' |
下列哪项是切成小方块用于汤的装饰?( e8 Y! c4 F$ I/ ^6 u% x
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ j+ ]0 G, O5 K; n2 O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 A0 F& Y, I' p' v* D  K' }) e! |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!!——
) _5 k1 \  D, _A:Gaufrette - |& X2 T1 u  w) Y* i# k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; c8 u8 t( R  y3 h" V+ r: }7 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 `( ]4 y; I; Q+ P7 c1 XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 [8 b2 H; {/ j5 n/ K5 j! o; }' a. l; e) u) G
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( `$ [8 d! C/ @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  a& O3 {, m# f+ U
A:Cilantro 胡荽叶 香菜* |: E# V! H! g, l$ B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& U6 a% {& L1 T6 e

% S# y& K3 T: m& J60.Allspice is made from:
4 `! M7 O; `3 |$ s2 e4 p/ f. I 多香果,  多香果香料是什么+ U, M& b9 a( U- U- a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
  [! w3 c: y, q. r4 W# yA:A dried berry 干浆果  ?- R: K, P* |, |% v- Z9 s1 p7 m% h
& Z  ]& x( L" F5 U
61.Which of the following are used to make a sachet d'épices?4 S1 i9 a+ r8 s& d& }+ |& V
下列哪些是用来做香包德épices?# ^% ?/ q1 L' e8 O8 l
http://www.sachetcatering.com/
" S# c5 h& |5 I  T+ xA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 X/ G( d" K* M. r! Y; p; Y7 ]. m4 @

0 A' m9 S' H4 ~6 M1 e; {62.Which of the following condiments are not soy based?
* X+ y) {9 |0 A+ g) e下列哪项不是酱油调味品的?
1 z8 B  t: f2 c% @2 z6 FA:Wasabi 日本辣根  L, ^3 H/ G6 W! t
, w) z8 X' B- Q: E- i" O( C0 H
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 g: U2 R, z/ f( n- j7 M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:
2 s5 b: r4 c* \/ C( @1 zA:Pasteurization  巴氏杀菌7 Y$ w9 L8 ]3 r2 c3 C% W- z2 i

" p: k  A0 B7 c/ Q64.Which of the following steps is not the correct procedure for whipping egg whites?  T' S1 G2 w2 x* N3 c
下列哪个步骤是不是正确的蛋清搅打程序?
% r4 p( Z( [' A8 Y+ V4 KA:Allow to rest before use. 允许休息后方可使用。
9 a8 P3 R& |3 z5 n; F) D. f
4 z$ Z' j" W. H65.The weight of a large egg is between:一个大鸡蛋重量介于:
" [0 C7 e" ?, v9 c. M- eA:56g and 63g 56克和63克! ~3 A! a) I) Y) R: \
+ N! p& I. ^- c' R
66.Evaporated milk is a concentrated milk that is produced by removing
) g4 \, \  O, g  K7 i2 x) W炼乳是一种浓缩牛奶 是去除什么做的9 r0 }( H8 B# a; U+ }
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
3 ^+ s  S2 L9 B" J一种烹饪方法,通过转移液体或气体是:
% [7 l5 k4 ?, G4 f! VA:Convection 对流- u! X8 I7 h3 d/ }. q
" d2 L: h4 B* N* E  I
68.The cooking of starches is known as  烹调的淀粉被称为
, I) [0 `( V3 yA:Gelatinization 糊化
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7 u9 Q( a" B& n0 Z5 E) x$ z- ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 Z6 p+ H9 L' s7 I$ @5 [3 t* n
A:Braising 烤2 j1 [. [: F' J5 e: o

$ Z6 X8 q/ }5 J* b1 {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:
2 l! A: R  V2 c% C1 I1 vA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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6 V3 R0 `- n7 c& ]* G' F7 o8 o5 ^* t
A:Fumet 原汁7 s- }2 |; s0 @7 \
5 k8 F3 Z3 _7 |
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- w6 v8 `. m* X4 ]6 g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" ?4 e/ K$ u! Q4 W6 o( C
6 o6 X8 E* G8 H' F( _% s
73.Which of the following is a principle not used in stock making?
3 }8 P! x+ l+ e  H# W7 e3 }% o/ {  _下列哪一项不是用于制造高汤(低汤)的原则?
3 @9 s* \% o# nA:Start the stock in hot water.开始在热水中操作0 g. K, \# I7 k3 T' L# j

! d( O, M+ a' }( L3 {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& J$ g5 T5 u" _. V8 `" f- H. p
A:Remouillage 法语熬汤
7 c: z# |( f4 L& C+ r( Zhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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