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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* T3 M  ]& N1 m: i& T0 D
& r5 s1 P+ L$ ?/ N% R: C& L
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。
. e& }' [9 Q0 w0 F9 e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' V" I- r4 W6 @9 v9 z
1.Which of the following methods should be used to determine doneness in a New York steak?
2 J' e2 V9 n, W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)4 S, E" F" M! |4 z5 u0 }: x: _& X7 W
A: pressure touch. 压力触摸4 W8 V& H; M' y0 U5 P( ^
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% y; o) B' [4 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# C! ~  {) N: |
A: acid  食用酸
$ e8 L3 y6 }" K& c2 n# N3.Vegetables are major sources of which of the following nutrients?' Z6 K# U! o( X$ [& g8 p, W
蔬菜中包含的主要营养有哪些3 s. E2 [7 J0 l( e& F3 r
A:vitamins and minerals. 维生素和矿物质。' k# F2 Z& @& O! b: M
4.Cauliflower is commonly served with
' q+ q& z) k1 l. G( t2 V; w花椰菜(菜花)最常见和那种酱汁搭配
% f$ b! h9 l; N/ @& B3 cA:Mornay sauce. 奶油蛋黄沙司
9 ~7 o8 u9 F2 a8 U! j5.Which combinations of products are found in pie dough?
* ^0 v" [+ N, F5 K下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- E/ M$ }& B7 b& ^& H* b) k5 o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 t  P, Q  Z/ V6 N; a, A0 m6The French term for mussels is 法国语青口(海红)叫什么% n) p2 D* a5 R& _: W  n
A:moules.法语青口,海红/ F+ Z8 D2 s5 q6 H5 u. s
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! Y5 w" k& t: X% K1 b* ]A:faintly fishy. 稍微有点似鱼味
: V+ D$ |7 R' M) p* e8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, y' w* g/ N! p7 n: S& `A:2 days. 2天
8 @+ O0 F$ w0 C9.What are the principle ingredients in ratatouille? 6 l+ J2 J, v( [# w; E1 R$ k
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' c  x- J: G4 i0 V" e" ]
A:Zucchini, eggplant, green peppers, onions and tomatoes( V9 P/ |% p2 l3 ]! z7 E% D! d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! x2 z+ W+ q0 H9 a! d. M6 \
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" _0 Y% V9 _! Z; s9 J9 g: ZA:cook food in quantities that will be used up within 20 to 30 minutes.* x: Q6 v3 }- s$ H2 U) B
大批量烹煮食物要在20到30分钟内( U6 D) I2 ]. U  Y7 [# Y% e: h
11.What person has the authority to issue a Health Permit?
4 i9 R' E/ g6 A+ k4 R0 F7 n' ^谁有资格颁发健康证(卫生证)。6 D! t9 s7 \- U* J' X- v8 ]+ U
A:Medical Health Officer.3 p2 h7 G% P7 t0 p
医疗卫生官员。, \, n4 |; R8 ^- V9 P3 q
12.For what period of time is the health permit valid?* E2 n6 O+ T: o5 X/ |/ o6 l$ M) R
健康证的有效时间是多久?
) O. a, [: d2 S. X* ]A:12 months.12个月
+ [  I- F8 t% ^( P13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 _1 z, U! q3 [
在食物和饮料准备区,通风系统换气的标准时什么* g0 q' m: c) _+ O8 b/ b4 P$ b
A:08 times each hour. 每小时8次
3 n. z; z8 q- @8 X$ V5 M9 T$ Y14。The minimum temperature for manual dishwashing in the wash sink is# [4 ]2 \- i, h
手工洗碗,洗碗池的水温最低多少度?
% Z; G1 A) f: I) C  r) dA:110 degrees F (43 degrees C). 43度
, h  P+ _9 U& p3 E. l. A& B15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' J& o6 h) g; ]8 n用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 L3 v: F/ x/ e' R9 E; q3 U
A:180 degrees F (82 degrees C).  82度5 F' s* a  a" v. z6 I1 B  R3 H3 O
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* ]( B. u0 }) {; C$ x用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 i$ H7 a  p$ Z3 Z0 i" m# xA:en papillote.  法语自己理解9 \4 P- |6 u9 o* x2 j
17。Wing or Club is considered a
1 V; W" z# `! O7 w2 Q翼和CLUB 被看做是一种...8 J8 i* e8 o. o4 L1 _: A, E
A:Bone- In Cut     带骨切, ~3 j1 [1 L. A' X& E! n
18。New York is considered a   纽约牛扒被看做是一种
# p1 S7 w2 Z4 cA:Boneless Cut     无骨切; @- n3 I+ O! I7 G8 V, r9 w' B" ?
19.In general, a court bouillon for freshwater fish will contain8 O2 e- f2 U+ D% y( q2 ?  r& s" p& n
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. g2 S- n5 g  @  h: [
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) O+ o1 o3 ~" b1 f
和做海水鱼同样数量的调味料和香料- p5 C- _: V3 T7 M/ w( |
20.Anise is very similar in flavor and appearance to+ v7 Q3 c9 o: Y
八角和下面的那种原料有相同的味道
# ~! P4 ]( ~( A7 V7 [A:fennel  茴香
7 X( K7 X  Y* [6 S9 ?' o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 C9 ]& c; s5 J/ }1 s5 X( _
下面那种原料更像大葱且有平面的叶子: t' m& g4 j8 e+ E
A LEEKS  似蒜葱 (这边人叫京葱)% n+ j  b; [. c, _# R3 n
22.Which of the following cutting shapes refers to a small dice0 S) u6 K+ ~7 Z% ~$ M- Z
下面那种刀切形状指的是很小的粒(末)) n4 l: S" `+ F" I
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  ~+ n% K" X' }* N  ~; \( v" O+ r: v23.Oil is added to the water for boiling pasta in order to
$ N% s) f: E! p7 N# I  T' ]3 @, ]向煮沸的pasta (意大利空心粉 )中加油是为了
6 W2 j# q1 a7 {. v5 JA:prevent the pasta from sticking and to minimize foaming action.
4 F2 M8 t  x7 d3 P+ ^3 `6 W防止面条黏合并降低发泡。
' ]! G  U8 g8 c3 ?* Q1 N: M2 d24.Which pasta dish features pine nuts and basil?
& d& L( m0 Q1 `7 Q' _4 q5 E* E下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 ^, `) y8 X0 G/ i& t9 k, ~: k5 n; ~A:Pesto.一种绿色的意大利面酱
5 K- Z6 ~7 y" a* P8 d" \. _http://www.tianya.cn/techforum/content/96/563836.shtml* U" F) N; N7 i5 D* a$ K2 O. ?

+ @/ P# l6 ]% c: ^9 U! u# e25.Which of the following is a spring vegetable similar to spinach?5 a: D# o* k9 G! u# d% {
下列哪项是一个春天的蔬菜类似于菠菜?* ?$ f% [  w, }$ Y9 h9 p1 b
A:Sorrel. 酢浆草。
1 t) G* c: B% G8 a6 Khttp://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:% _7 K9 M3 g) X/ B9 ?. ~6 T
哪位厨师最早带来高水准浮夸的美食
. L- i9 c9 [* j% U. FAAntonin Carême 人名 安东尼·卡罗美1 f- z9 f2 J8 \* w

! Z' J, c' F3 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, x, ?2 @+ R! I9 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 。3 M$ e9 x5 A/ w' u3 Z! Q* N
A:Cast-iron stoves         壁炉* M2 L, i2 ?. U5 q9 j/ E
http://www.usstove.com/products.php?id=6
- a% S5 H5 J' S# F& q# A% i
5 `) C( U' g  e6 m28.The French term used to describe the roundsman, or swing cook, is:
: l8 \; ?; ]9 P- Z: u+ d% D法国术语,用来描述roundsman,或摇摆厨师是:- I# T: m0 o# K
A:Tournant   图尔南# n/ `4 S! q# M

" n3 a: \( T/ e3 u! X% t7 N29.Another term for the wine steward is:8 s7 I( _. d3 I7 [' U# u) C4 V3 b! c) [
葡萄酒侍酒师的另一个术语是:
: h/ E9 R* H4 ^( T" ^5 w9 l4 f1 fA: Sommelier 侍酒师+ H) p" b: c: W# {, h

4 }$ n7 O) e1 O7 u30.Molds, yeasts and fungi are examples of a:0 r5 V% u& ]" x
霉菌,酵母菌和真菌是一个神马例子. N7 i, E. Y2 M5 L
A:Biological hazard 生物危害8 \+ O/ |- I3 ^: W

+ r, ~6 _, \" |% N. t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; ?, O. y; n  m! t6 C
根据加拿大食品检验局,食品的危险温度区在多少之间:
; w: n# ~4 M4 X! C9 P0 S0 h  TA:40° and 140°F (4–60°C)     4-60度
& d  S4 ?3 T% {: i$ B' D
: D) I) y5 T& v# ?) r, p" P32.All bacteria need the following for survival:5 _  u& R& N5 x
所有细菌生存需要以下哪些内容:! A- }" ]! t, X. \  k3 [. l' e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) \0 p4 m( d2 V' x
( ^0 O( m) S% \- `# M33.Which of the following correctly represent critical control points in a HACCP system?- Q5 r7 g- d" ]! C" u4 a" j0 I
以下哪项正确表示了HACCP体系的关键控制点?5 F* G+ C3 M7 k) \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! u/ L+ }" ]# D" c( ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ @8 v& N8 O  ^4 E" U  J! ^5 X, U: n9 P0 d, P# O9 Z
34.Which of the following is not an example of a carbohydrate?* e1 o, j9 p+ w0 F, W# n" X  w
下列哪一个不是碳水化合物的例子?5 `9 b, ?1 w- ~5 B/ O) `
A:Essential nutrients 必需的营养物质' Q5 o, h+ |3 h0 B" j  l: U7 |

6 X, ~+ I5 H$ u2 j. P" m. k35.The process by which a liquid fat is made solid is called:
0 E4 r" G1 b+ q液体脂肪做成固体这个过程叫什么
! a( @5 a7 Q0 v1 V& IA:Hydrogenation  氢化
& C, G7 T  i2 f  P5 E  b- f" U% M0 k: n! z* t) h
36.Which of the following is not an example of a fat substitute?4 y5 g# n) E4 t! ]( O3 n4 f
下列哪项不是脂肪替代品的一个例子
7 {* P( R2 k4 c( \) D. WA:Acesulfame K  安赛蜜K表& c) U" [) [7 v- E6 D( o0 j
  V$ s. E, U* M
37.Health Canada requires that a product labelled "fat free" contain:
# k8 r: i, p6 _% s; Y加拿大卫生部要求的产品标有“不含脂肪“包括:, C: F! u* [% a: m8 }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" L5 O, [+ l* c% [0 [
% t& A: w9 h9 h; b
38.Which of the following is not a problem associated with converting recipes?
1 @) Q8 ^: f2 G# J* S下列哪项是不相关联的转换配方问题?4 j& L2 c! j  P  T
A:Unit cost 单位成本/ |8 h# v# V/ M$ M. G
" F  I9 V! L& d7 ?( Z
39.The condition or cost of an item as it is purchased from the supplier is called:
  U' {3 L8 K5 R" Z1 m从供应商采购的物品的品质或成本叫什么( M: Q1 G/ l; N# S! g8 w" F% w' W
A:As-purchased cost 购买的费用
3 }2 J5 _% W) l6 Q" l3 o1 z. w/ H  C( B+ J
40.The amount of stock necessary to cover operating needs between deliveries is known as:- t" i, k! L% `7 B* S; E
在新货到来之前用于日常所求的必要库存量叫什么
; t# z6 I2 }) [; I  X: C1 d; s) QA:Parstock 基本日常最低库存# g6 |& {: |4 _$ U
. G6 Z! y' L" A
41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 |* F2 V8 w) {9 p' U" |下面那个缩写是用来表明正常库存流程?
/ j# m& w4 I# r% z3 j# r% z, lA:FIFO=FIRST IN FIRST OUT 先进先出0 G) X  }2 k2 C7 i

$ V0 D* L0 _1 ]  J. ]& O- E" [42.Which of the following knives is used to turn vegetables?2 x7 E3 c( _% ~* Y! U5 e
下面的那把刀是用来打开蔬菜吗?8 Z) r* }7 d6 v
A:Bird's beak knife   鸟嘴刀) {( O; e% D2 O; i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# w5 X% H- c% Q& C. R3 ?; g& X0 F+ x
43.What is an instant-read thermometer best used for?+ T/ S% G% b; R" h* {  [9 p
即时读温度计最好用于那方面?: g2 u6 C9 ]- q7 A* N
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ q- i  n' e  Z) }- \! `- ^
2 t4 e4 v8 n* d4 ?
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' u- p% W! g+ a下列哪些金属材料受热均匀,通常用在铁板而且非常重8 e8 t0 I) M) T8 g: s0 q8 L9 X0 i5 i
A:Cast iron 铸铁2 L! J2 b# z. g8 S! ?: I) e5 T
2 R9 @8 R8 }4 o+ o. Z* P
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 D3 S4 L; |" l$ |
哪件装备下面有一个可移动的碗和一个S形叶片?
, F3 t) r' j) m2 h) E5 oA:Food processor 食品加工机6 C# a9 H+ V8 K2 N1 A
http://www.google.com.hk/search? ... iw=1263&bih=572
1 A+ U' d3 p' M5 N/ r5 l/ p
; p7 G8 H/ N  A8 I: a2 b46.Which of the following is not a rule for knife safety?! l; v  b3 q! F8 _5 H
下列哪项不是用刀的安全规则?; w* w; C* u, o( r8 m- j' f( N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 j0 H1 Y) N$ J/ w; L  F9 l7 r: _9 J
0 W; Y. o: ?  s3 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  p! t0 f2 h6 |  [8 r3 O9 I2 g4 M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 \  e. q: i5 S; P# y9 I4 dA:RondellES - C& h0 B  b: D$ z& j( p( n( y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& \. C3 N& m7 H

! i; v* i+ n# o6 Q48.Which of the following is a diced cut used to garnish soups?
9 E0 M5 s9 d/ r) u* I0 m2 I# w下列哪项是切成小方块用于汤的装饰?, c  b; o# H& I( o, R! l
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 U4 \; W4 b$ c' c5 O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- j2 |+ q. L! e" a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!!——, n( m* c) i2 `7 x
A:Gaufrette
2 e% g+ v4 p4 O/ K* J. tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* o+ y- r% g2 `
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  c7 H. u" e) H9 HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; N/ r4 z: O5 C) H0 @1 H
& ~3 O, G* A, U4 N5 ]1 a
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 {: _* V! V7 Q/ N6 o3 n5 u: V2 H- |6 R
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)
9 V$ s' R+ R. r2 z, o, U% }A:Cilantro 胡荽叶 香菜
! _! z3 b* W; A3 u$ [7 g  Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# w; s0 _2 J. y3 N8 r2 m; B) ~
# ~5 }; D3 F8 F) w3 m$ _5 ]
60.Allspice is made from:) u5 U, V1 m- i0 _0 }9 H+ i4 _3 Q
多香果,  多香果香料是什么
! W$ }- A+ h2 m8 bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 d) B2 N4 D* j* O" T" Q
A:A dried berry 干浆果
; d  Q% B% P! U6 b& y+ ]
9 W+ N7 r: A- w) L( ?$ V- |; @61.Which of the following are used to make a sachet d'épices?8 Z. }2 x6 l( v, F; m1 H
下列哪些是用来做香包德épices?
# V1 s) r. [9 i: o  r3 g* Q7 fhttp://www.sachetcatering.com/
2 k& Q% v( p" j8 i. t5 DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ \9 l% q( i1 u# c5 }8 \- w
& _5 I/ Q, Q2 i
62.Which of the following condiments are not soy based?/ H: ?1 j4 w: L+ w
下列哪项不是酱油调味品的?7 `, @) l1 t! S2 x6 z8 V* n$ W6 _
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:
9 W: I) P8 ^# x' N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:
: h% C4 x% G/ C6 a( r2 bA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?( z3 r( n+ B' Q9 ^3 {8 [
下列哪个步骤是不是正确的蛋清搅打程序?: M3 m# |; U; R" L3 p5 A, `! M
A:Allow to rest before use. 允许休息后方可使用。
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" ?, \6 M0 _  R65.The weight of a large egg is between:一个大鸡蛋重量介于:, f- S6 B. L) H( @4 k
A:56g and 63g 56克和63克1 y+ i# s- ^2 M- x/ o

3 h8 H& X/ r7 W66.Evaporated milk is a concentrated milk that is produced by removing
4 {0 W9 u8 k1 Y1 t$ ?8 b3 z3 g炼乳是一种浓缩牛奶 是去除什么做的1 v+ b5 E4 w5 ]0 H6 e
A:60% of the water 60%的水
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% h9 u) t& n, @5 b2 g( w67.A method of cooking that transfers heat through a liquid or gas is:
. I1 J' x, t* }* \( _一种烹饪方法,通过转移液体或气体是:' H, E/ `: a- h  s1 @% \1 P
A:Convection 对流$ A$ f" H1 f0 B" U* P
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68.The cooking of starches is known as  烹调的淀粉被称为1 c4 }0 ]( v$ e! J
A:Gelatinization 糊化
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  ]) a; A+ e8 I+ l! P0 C1 u8 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 ?% A* Y5 z' L, F5 @9 }6 v
A:Braising 烤( L: J7 D# q$ {6 q! d* X

4 W. k1 q* ?8 A9 L3 Y* D70.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:
. t. b0 L5 f% V& m' w7 gA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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' m; C8 i+ Q% c- s. I71.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# J2 m. i" ~( }) k8 ?' XA:Fumet 原汁
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) `* r, E# w$ t* w# t72.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, U5 ]8 z3 {) _/ X
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?- d' W9 v- H; @  ?5 _9 L  U1 Z6 C  t
下列哪一项不是用于制造高汤(低汤)的原则?( k7 z8 d8 x- E2 u, B
A:Start the stock in hot water.开始在热水中操作
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2 e" q  i, P( W" ^# C74.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
5 a! }' l- i& l: Y: h2 o: mA:Remouillage 法语熬汤% ?1 m3 W" r4 x8 a' y/ ^9 v
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