埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8446|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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 k& B/ ^8 _3 A' K

: I7 E0 T- J1 M& m; T$ E( W% o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 O; i, h) S; E+ {5 T
另外,我还会找一些资料方便大家学习。
大型搬家
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
大型搬家
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+ V5 t5 [( D/ D& Q6 d
1.Which of the following methods should be used to determine doneness in a New York steak?' t9 O# J# V/ 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)2 Q) R2 f' u* Y6 F; y2 Q; f# H
A: pressure touch. 压力触摸5 x4 ?9 G& y2 _) N) X; M
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 i$ F7 {: p* v- G, 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" o# |2 O  t% w( M; P
A: acid  食用酸
0 K$ _0 d7 S5 ?5 z6 Y8 o8 l* ^5 f8 x3.Vegetables are major sources of which of the following nutrients?
$ v9 j2 Q1 Y: ^( N! j# T蔬菜中包含的主要营养有哪些
* T4 I7 q; ?, z. I* \5 d3 ^# h% pA:vitamins and minerals. 维生素和矿物质。8 X2 M, Y8 @. m% L; k
4.Cauliflower is commonly served with# b5 l5 z+ Z- z) u9 z! V, a" A& M. S- r
花椰菜(菜花)最常见和那种酱汁搭配( J; `9 K2 f3 X0 H/ k
A:Mornay sauce. 奶油蛋黄沙司! ~, q. s$ z: {& X
5.Which combinations of products are found in pie dough?! F% J1 w2 q. {- z2 B; V* s
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; ?* s$ Q1 R- eA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 h/ g; l7 {  ]/ l( [, k
6The French term for mussels is 法国语青口(海红)叫什么9 Z& m! l& M( J$ C9 I: v  K) S( m
A:moules.法语青口,海红
- M/ P) W. E: H7 q' [% r" ?7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 U3 L. n' x$ L
A:faintly fishy. 稍微有点似鱼味$ g+ P7 \4 I( t4 [: @# Q4 B
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ U! t+ r$ R/ q9 F1 U. x
A:2 days. 2天
) U8 ^6 B4 O2 s2 r9.What are the principle ingredients in ratatouille?
% [( Q/ J* S  r' U炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( v$ t# L7 {% ?0 }
A:Zucchini, eggplant, green peppers, onions and tomatoes
, I" P- ^* n& u4 X# G- e西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- G6 ~: i4 b0 h! e
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! S+ X/ L! W) |  }7 L0 a: H% y% UA:cook food in quantities that will be used up within 20 to 30 minutes.1 U$ ~: Y9 d0 J! H: ~5 ~
大批量烹煮食物要在20到30分钟内- p0 v6 s. S6 S' `4 D* N8 ]% t
11.What person has the authority to issue a Health Permit?
" q# b8 o' k" y3 D( W7 J谁有资格颁发健康证(卫生证)。
2 M& L  _& b2 p3 pA:Medical Health Officer.
! L+ h+ w0 |$ R/ k4 T医疗卫生官员。
3 u: _8 V' f$ m8 e+ p12.For what period of time is the health permit valid?$ c. j6 h  S# M8 f" D7 M
健康证的有效时间是多久?0 q; o  C7 R" v: R2 c6 u
A:12 months.12个月7 m4 ^) V7 n& i0 A& h! e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 F2 [% d/ R/ {5 B) u# y在食物和饮料准备区,通风系统换气的标准时什么6 D' L- `+ E: O4 {8 s( w% t
A:08 times each hour. 每小时8次
# p" P" g) X+ v: V  V14。The minimum temperature for manual dishwashing in the wash sink is: \: T# F! F& Y  ^9 J0 k
手工洗碗,洗碗池的水温最低多少度?# [3 y7 P- b8 q$ m! l0 O+ Z! F
A:110 degrees F (43 degrees C). 43度3 V  V8 t- B" z( A/ y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* S0 i# b' r6 z1 Q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, |$ k; @# v& y9 P/ T# C$ eA:180 degrees F (82 degrees C).  82度
0 h& r. }1 A/ B6 d16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 O$ z9 n- g; m$ m( n+ ?) s用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 J' G1 c$ X% m/ g1 [5 p  I$ OA:en papillote.  法语自己理解
3 \' [% g% p1 k17。Wing or Club is considered a2 J' @/ d: i4 g2 i) ]8 `- }8 b
翼和CLUB 被看做是一种...
9 K: c& ?  k, U- dA:Bone- In Cut     带骨切
* J5 D. g7 L, {2 W5 y& X& z18。New York is considered a   纽约牛扒被看做是一种+ t9 v+ S& e3 Q+ q
A:Boneless Cut     无骨切* ?! [6 t- \/ T& a
19.In general, a court bouillon for freshwater fish will contain
" h+ m  y' n* P2 g7 C/ t. ?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% Q4 e8 B8 ~2 j) T$ y3 y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* U9 u# O. c4 `  x4 r/ Q2 u
和做海水鱼同样数量的调味料和香料
# w% ~- z# |# ~" U$ u& ?20.Anise is very similar in flavor and appearance to* ?3 N6 w6 B& E9 }8 W1 r
八角和下面的那种原料有相同的味道9 t5 }/ m6 t4 k3 h! a
A:fennel  茴香
  P0 s5 N7 R4 s9 w! k21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 ~$ }9 {' y( u. s
下面那种原料更像大葱且有平面的叶子
; c$ v' s! ]% G& OA LEEKS  似蒜葱 (这边人叫京葱)1 f! M2 G' ]  X/ D2 R3 b
22.Which of the following cutting shapes refers to a small dice2 W' e: P0 B: Q/ f' w) q
下面那种刀切形状指的是很小的粒(末)* L0 v0 j) |: i7 f% i+ B
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, _0 o8 v' a9 E# a+ S23.Oil is added to the water for boiling pasta in order to
" f' _, j+ l, n( I1 X$ U6 S向煮沸的pasta (意大利空心粉 )中加油是为了" d1 f, }3 b8 T. f. O
A:prevent the pasta from sticking and to minimize foaming action.$ G- {, U7 f+ J) p" ^3 ?
防止面条黏合并降低发泡。
4 q6 h5 K+ E5 k6 N24.Which pasta dish features pine nuts and basil?
. ]! a9 z8 ]; e5 Y( I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ m2 g* k2 u) i( zA:Pesto.一种绿色的意大利面酱
) d9 x5 N7 i( J8 O% Z8 zhttp://www.tianya.cn/techforum/content/96/563836.shtml
$ @: N% z* T) f6 y! G7 E! a  K* W, x) r7 s7 x" w
25.Which of the following is a spring vegetable similar to spinach?
- f. Y- u6 }) E) K3 z8 G% C下列哪项是一个春天的蔬菜类似于菠菜?
* Z) K# v8 Y9 ^* H, Y% A4 X& }$ jA:Sorrel. 酢浆草。
% h! Y( p# ]( Rhttp://www.google.com.hk/images? ... iw=1263&bih=572
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
鲜花(33) 鸡蛋(0)
 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:
+ o+ W+ |* x0 p. }哪位厨师最早带来高水准浮夸的美食& }8 u7 D# Q! e( p! k2 z
AAntonin Carême 人名 安东尼·卡罗美
) A/ R9 K0 _- W5 I0 Y
! c8 h' _* D8 ^) \0 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" [. I+ j# Z1 N4 S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 P- b  M# w% V. A: r0 j3 _6 |A:Cast-iron stoves         壁炉/ F6 L  z* `# n8 {$ t$ E; f
http://www.usstove.com/products.php?id=6
$ f" S) P3 j/ I# O( c' ~
* G& g9 o0 S( A6 N28.The French term used to describe the roundsman, or swing cook, is:
1 u* ^$ I9 @9 m+ q* H法国术语,用来描述roundsman,或摇摆厨师是:
, {% R& T: o3 d8 a' eA:Tournant   图尔南2 |3 j8 h: M  U* X! {
! ^+ w: _& f% l6 I) W; \" i
29.Another term for the wine steward is:
- r. L+ B( S4 i2 o/ x葡萄酒侍酒师的另一个术语是:
2 L% @3 H5 s; k! ^/ nA: Sommelier 侍酒师4 D; a' o3 a  q3 G
- x+ z: `, W& t7 b6 x2 Y0 ^2 Z
30.Molds, yeasts and fungi are examples of a:1 {; G& ^% {2 ~6 y
霉菌,酵母菌和真菌是一个神马例子0 H* H5 _9 M0 g* Y) j
A:Biological hazard 生物危害7 w. x3 U8 q3 M- _. Q: P, _2 ]/ @
4 ]  `  }7 u' k. Q" H0 E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% X; l! M% M7 T7 v根据加拿大食品检验局,食品的危险温度区在多少之间:
5 ~. y% |* |3 z# o  j( JA:40° and 140°F (4–60°C)     4-60度
/ v1 H3 D" U! n" i' `2 ^- [* H) q2 f" M2 C1 h. f
32.All bacteria need the following for survival:0 A, v, n8 }2 `$ }5 y) t, |9 A
所有细菌生存需要以下哪些内容:) L+ p) J* [. `' Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- C; q( Y' }  n/ [- x% X+ D% O- n

1 o- J1 b7 g* M33.Which of the following correctly represent critical control points in a HACCP system?
4 R- \+ E& G/ S以下哪项正确表示了HACCP体系的关键控制点?
4 v  i% P: n$ m: x5 F' H9 Z6 UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 R* @; z% l* C* \食谱,接收,储存,准备,烹饪,保温,冷却,再加热. _! W. G' P9 v9 Q: x3 A' m

9 k1 Z# M* G9 ^. C34.Which of the following is not an example of a carbohydrate?
% E8 S- |5 L! t& e" V# K2 Q9 D下列哪一个不是碳水化合物的例子?7 A! \# {2 [) K2 k8 F/ H" R
A:Essential nutrients 必需的营养物质: b" V& C/ y* m& {8 c

$ S8 ?# S& z  x35.The process by which a liquid fat is made solid is called:  _1 N) e5 G1 }! j
液体脂肪做成固体这个过程叫什么
. ?- J7 d9 w/ r4 w) |A:Hydrogenation  氢化& T7 P/ U6 f7 [& V
+ z1 r: ?9 r, w' K( T, j
36.Which of the following is not an example of a fat substitute?
% h; f  Q( r4 h下列哪项不是脂肪替代品的一个例子
( s& P6 V# n& P8 j* T0 YA:Acesulfame K  安赛蜜K表
, N: ?+ J* l* Z. E) B5 A7 L3 V5 T9 X' E% E& i' X7 z& {
37.Health Canada requires that a product labelled "fat free" contain:6 }3 k1 o' G* \5 v
加拿大卫生部要求的产品标有“不含脂肪“包括:. Y- b1 s9 `8 T( [( [7 I* c5 k) G1 T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- q, r7 l7 H  h' L% W: ?$ s: v2 X% d$ F0 L1 S+ [
38.Which of the following is not a problem associated with converting recipes?+ C* r! {# j8 f# J
下列哪项是不相关联的转换配方问题?- m% V: Y) ~# z9 |
A:Unit cost 单位成本
# d0 C( N7 o) ]3 I  M" U% X
. ?' s6 r+ u5 ~4 n* ?, j39.The condition or cost of an item as it is purchased from the supplier is called:* m/ R* T! \* j  e4 V' z
从供应商采购的物品的品质或成本叫什么
3 s0 L* W! L* d- C( o9 KA:As-purchased cost 购买的费用
( S6 n4 R% z5 ]+ ]) W) |5 p6 l) k2 J7 J
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 c+ q; `/ b+ e! L9 `( ]7 e在新货到来之前用于日常所求的必要库存量叫什么6 _/ P! ]7 H& I% y+ M! w* _' U
A:Parstock 基本日常最低库存. N1 t6 J& P- H6 b4 [& |* U

* V" k2 ~# e# p5 Q41.Which of the following abbreviations is used to describe the proper rotation of stock?; O  e+ l8 l# ~; j' |2 X2 S9 x5 a
下面那个缩写是用来表明正常库存流程?
2 W2 z6 J, D7 o  SA:FIFO=FIRST IN FIRST OUT 先进先出! u3 a7 Z6 Y/ H) A8 Z5 g* y+ B' v

: V0 l5 Y* I2 E( S' t42.Which of the following knives is used to turn vegetables?
( g7 X9 V( N  S: G% x4 R; F% M下面的那把刀是用来打开蔬菜吗?
4 w2 y& q# ~; u# t. X% N+ AA:Bird's beak knife   鸟嘴刀
6 ?, x3 w. |1 ~- n! P% Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. X6 U  e1 o7 x. _( N; I
' K5 X! i: E, G! @& |, I/ I6 {* J43.What is an instant-read thermometer best used for?
( l- B' W" f- U3 ?8 A即时读温度计最好用于那方面?: |' v- V/ ]5 D; z& Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ ~" ?' E) Q+ W2 R5 G0 q8 Y; i4 V2 n5 w
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 R- Y6 a  X+ e' c7 n& M: J( O
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 N, P( S0 a0 D' M; s
A:Cast iron 铸铁5 m) Z% x; R( d8 D

- w& D3 l/ j3 G  P4 b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" [( b8 f- V  P, A, `6 _8 z6 A6 S8 u
哪件装备下面有一个可移动的碗和一个S形叶片?
% @3 b( y0 R" A1 C; c/ y: DA:Food processor 食品加工机
6 [+ }+ [, q. Y& khttp://www.google.com.hk/search? ... iw=1263&bih=572. a) E* A6 x# q+ O+ k$ ]- L

9 l- o0 z- R; Q46.Which of the following is not a rule for knife safety?& h/ r7 U: |& r8 t# Y- w+ S
下列哪项不是用刀的安全规则?2 i" F+ y* b* ?3 C) D& y. Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% Z/ R. f% m8 T$ }7 B' L% \
4 ]. e& y$ K2 L: ^( e5 \5 z( c+ T) ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 ]1 h0 T$ s3 I+ T( L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ I0 w' S! ?  }8 U) q; OA:RondellES
2 |7 o: v9 G0 u3 uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- A0 W; ?9 W! @2 c

+ j2 ]4 ?! q: _3 R. W48.Which of the following is a diced cut used to garnish soups?
; a0 @8 n0 H6 y下列哪项是切成小方块用于汤的装饰?( q- Q; s+ x/ d. M0 ?6 y9 w
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ _2 ?; G$ z, q; L7 o& ^$ ^; Y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 t; \$ v. c, z& S0 h1 J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 _8 o( \* L- n0 h/ M  i' \) Q2 B# I2 m
A:Gaufrette
& v: F8 w0 q7 A, L" x* g, n! rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; V5 k/ c8 L- L( A7 c+ I! _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 p# N) U3 ^, v/ _7 V: f7 `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% I1 s! T* w- Q" p2 m
/ Y( P$ E1 T/ z! y4 v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* e- E8 J% x+ m/ l* v# V
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)
; {% x& D5 v8 d& G8 zA:Cilantro 胡荽叶 香菜
" Y5 U6 t/ Z! |6 _- l2 R3 Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 [/ a% @" U7 K/ l+ Y
" P% q) J/ q; H& _60.Allspice is made from:* ~2 v# q3 x& B- P1 A. o9 c; B+ |. b
多香果,  多香果香料是什么- D$ h* `& r- |! I- s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# W: k% P/ p7 [; x
A:A dried berry 干浆果
! b( v8 M& S1 ^7 g* M
- p( [( w- V) r& `% W61.Which of the following are used to make a sachet d'épices?- S9 l7 x4 R# Z2 e/ \6 l
下列哪些是用来做香包德épices?
3 K3 t$ W) ~; r8 k8 uhttp://www.sachetcatering.com/
8 M7 N  h2 x( o/ @3 rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 x" Q* c5 K5 r% q+ l5 A+ a  }! q& O& }- \: o# H5 _
62.Which of the following condiments are not soy based?. ~6 Z: x9 G! s  E8 y) d5 u5 e
下列哪项不是酱油调味品的?
' m# t! O. F* m: S( \A:Wasabi 日本辣根
# ]3 w2 n! \. S9 }' G4 S6 K; ^0 E3 F! t( M; h# U: }. {
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ e, W, ?2 h0 t) @# H0 o4 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:
; J' m! u! |) @' `/ r  GA:Pasteurization  巴氏杀菌, ^! Z7 _* \" U* T

. J( O0 U* P6 G2 Z5 P# V: }64.Which of the following steps is not the correct procedure for whipping egg whites?/ F4 W8 m8 r$ D3 @5 \8 q3 N
下列哪个步骤是不是正确的蛋清搅打程序?
) v* k, x1 Y$ X7 NA:Allow to rest before use. 允许休息后方可使用。
$ z8 ^. n: ^0 U: J
3 U; V8 _, P7 o3 z; Q$ _65.The weight of a large egg is between:一个大鸡蛋重量介于:8 Q% K, c# k! d( z, d# K
A:56g and 63g 56克和63克
+ Y: x- T- R0 x  I( B# F$ m* T7 _8 y' J! q- S
66.Evaporated milk is a concentrated milk that is produced by removing" n+ ~% H9 @$ d' g6 b! t
炼乳是一种浓缩牛奶 是去除什么做的
& }- X' F/ s6 u; eA:60% of the water 60%的水
8 j2 ^0 \0 `1 T  X
" y: i0 Z" |  |0 y5 v2 e$ [67.A method of cooking that transfers heat through a liquid or gas is:, i7 \3 [  a& U! Q# a
一种烹饪方法,通过转移液体或气体是:0 ]( y% n+ z* r5 b1 u7 d
A:Convection 对流# ]# h! D0 z$ N- E) B

  B: H* _) N6 Z5 I" F# K* D68.The cooking of starches is known as  烹调的淀粉被称为! f6 _% \5 E, s( _9 L1 R
A:Gelatinization 糊化
9 b2 t& ~% m/ C: }4 {. J* `% H! f9 Y1 o4 c& H: J# t1 E! H! D4 r7 V/ S
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 R. a' Y" s$ V1 a" e( w: R8 I* i
A:Braising 烤
! k/ [: e  y* A7 G* x$ y4 d& b8 W9 h% J- k$ h
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:5 m* G" `) G  G& Q' t: `# l. S8 T1 D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  d4 P9 ^% z/ y8 G2 u
7 f/ D4 a7 E* l3 U  i" l! c. {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
9 V: {( x# i5 D8 O  c0 e8 fA:Fumet 原汁6 T7 I% R- s& k) `. _) ^
+ o% r% e" E; O/ [# A
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* G7 W6 e1 S  a. g& S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
: R+ d+ R0 a. l
9 ^; @$ }8 F: E; c2 H. O73.Which of the following is a principle not used in stock making?8 \+ T4 r) b# ?, W% {
下列哪一项不是用于制造高汤(低汤)的原则?1 H* @% m, c& z9 v
A:Start the stock in hot water.开始在热水中操作
. j; D7 U! n( ?; Y& k& |
" X7 n" k( P# M( D, P% e  x74.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
# w& X" n$ L3 ^$ E% W7 |+ BA:Remouillage 法语熬汤
, W& }' d! y- c3 o9 K' ^. ahttp://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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-1-18 06:52 , Processed in 0.196595 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表