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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。
! E8 V) a$ _1 R* Z. D2 x0 ^: W) y! v& b; q. a  W6 q% n# W$ 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。4 g% k0 ?# {  v2 D3 D) k* y
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2 d1 c; ~: F$ z: R; p7 H
1.Which of the following methods should be used to determine doneness in a New York steak?! ^8 D6 ~" t$ E( f
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)
7 {, g8 S. }( k6 uA: pressure touch. 压力触摸
1 C* [0 {" d( l2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: g3 ^8 s1 l; G2 X
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
( b, W! u. q& g  R$ [0 V' c: A, OA: acid  食用酸
4 L5 T0 |! S' g9 o3.Vegetables are major sources of which of the following nutrients?
$ N5 I* v. s. v& I  P蔬菜中包含的主要营养有哪些
; G4 p# P: ?" G5 l& m  BA:vitamins and minerals. 维生素和矿物质。$ x; |& e8 E5 |9 c. C0 P9 h
4.Cauliflower is commonly served with
# }2 c, j+ o. C; R' ?( ]花椰菜(菜花)最常见和那种酱汁搭配( z/ I$ ]8 _6 d7 D
A:Mornay sauce. 奶油蛋黄沙司
9 X. E7 I, a0 G, G5.Which combinations of products are found in pie dough?
/ _3 H% t  [2 c7 }下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ P+ l$ u. l. Z0 w7 F& w9 d
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 f+ ~; f6 I, J; k1 ^
6The French term for mussels is 法国语青口(海红)叫什么5 b  P. J/ H  L. D. p, I: G
A:moules.法语青口,海红8 e+ X/ R3 I6 X- @2 s% A2 D
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 c( Q' j9 w& K/ h3 @0 `7 n; dA:faintly fishy. 稍微有点似鱼味
% t, E/ K7 a2 c; x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 t* K+ G4 a$ r) B9 N; h
A:2 days. 2天4 F! e8 {* t! o& T6 a- T
9.What are the principle ingredients in ratatouille? / [$ B+ ?  Z! i$ @5 s1 V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, w* L* n  Q6 X2 U: N  x7 uA:Zucchini, eggplant, green peppers, onions and tomatoes
& P" C$ D# X& v# R% _西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! ?2 y6 g, K/ o% G6 I* ^2 g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 a1 Q0 m" G* C
A:cook food in quantities that will be used up within 20 to 30 minutes.
; [" I3 X9 N2 H  w9 `! E  @* [7 n大批量烹煮食物要在20到30分钟内
5 ?5 K, ~$ m' d11.What person has the authority to issue a Health Permit?9 ^9 f" u/ M  }, e7 {8 a8 O
谁有资格颁发健康证(卫生证)。8 @" p5 l4 {0 U$ X+ e2 O% a
A:Medical Health Officer.2 Z5 y/ `, F7 D- x" [( D
医疗卫生官员。
$ Q5 F, h1 s% J* P7 m0 ^# F12.For what period of time is the health permit valid?
, |9 l3 v# |; D+ _) ?健康证的有效时间是多久?/ a+ p: i9 H7 u& H) T* U
A:12 months.12个月8 s! i' O, c3 G( a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 I/ I. X4 u& g在食物和饮料准备区,通风系统换气的标准时什么
- u  i; v) \8 c9 FA:08 times each hour. 每小时8次, j& v' u. O4 ]* ^( y8 Y5 R% |
14。The minimum temperature for manual dishwashing in the wash sink is
  R8 d5 e1 B2 p0 }手工洗碗,洗碗池的水温最低多少度?0 ^$ j# ~% @0 n0 K* Y; v. K
A:110 degrees F (43 degrees C). 43度, W: H2 z3 {/ F4 I
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  m- u1 A' y7 c& F/ P0 O& p用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ k- ]) r. q) |/ v% q4 g- r$ z6 I* `' IA:180 degrees F (82 degrees C).  82度8 ], p6 J; J: C
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- t9 [" M- S6 q5 p! Q5 g" m6 A
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 [- q2 G9 t) p- [0 O6 R% b6 h5 c
A:en papillote.  法语自己理解3 K- ^* \% g, H- g- G
17。Wing or Club is considered a8 T- x2 M" G# W4 f
翼和CLUB 被看做是一种...$ @  R$ I& r1 E$ N% F$ T
A:Bone- In Cut     带骨切
8 b' k8 e/ h: U- G18。New York is considered a   纽约牛扒被看做是一种
2 N( X7 A% i7 ^+ h9 Z% Y, |$ ZA:Boneless Cut     无骨切5 |5 _: H- k8 r1 Q" j4 z
19.In general, a court bouillon for freshwater fish will contain3 i/ i; m+ x* A/ r
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
! ^5 l& \) J# M; D2 {A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% `3 k6 k7 m6 R和做海水鱼同样数量的调味料和香料
+ n" h( T- v- O: R6 j" X- Q5 C20.Anise is very similar in flavor and appearance to
! ^  o  j7 u" v: ~9 {  ~5 w八角和下面的那种原料有相同的味道( ]. }' A) L- f9 I& Z+ Q, H+ |
A:fennel  茴香1 v4 N7 O- |" @" S$ a- F) ~; O/ n
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; u% z4 j" [+ r" {7 o* I# p
下面那种原料更像大葱且有平面的叶子
" l6 a" y: b8 [! NA LEEKS  似蒜葱 (这边人叫京葱)
: f' e0 k( \4 T% o6 @22.Which of the following cutting shapes refers to a small dice* z7 U8 c5 S! n7 Y! E* \7 _$ q2 h
下面那种刀切形状指的是很小的粒(末)" {2 @8 _7 _% ^" `& \( T
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 a( Q, T5 n+ {* V6 U" l' q4 Q
23.Oil is added to the water for boiling pasta in order to6 N! ^- |  \6 C( s; F0 W( r
向煮沸的pasta (意大利空心粉 )中加油是为了) W  s# N, y7 [# `: Q
A:prevent the pasta from sticking and to minimize foaming action.. T2 f! @. r& ^9 Z1 R! F) X
防止面条黏合并降低发泡。; L! I4 ?7 ]/ I5 B( R6 H
24.Which pasta dish features pine nuts and basil?% l) @' T1 h8 ~; g1 d4 {4 Z- F
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ h* |! x( Z# h7 s" j1 C' N
A:Pesto.一种绿色的意大利面酱
" y* L; J2 p; V6 Xhttp://www.tianya.cn/techforum/content/96/563836.shtml0 j4 J5 l6 [8 U0 Q, }5 x3 G

. g: F# s, u: i- n25.Which of the following is a spring vegetable similar to spinach?) j' Q8 X4 M6 |% K: ~
下列哪项是一个春天的蔬菜类似于菠菜?
/ t! `$ V) Z2 F% U3 v  Y$ a# f: VA:Sorrel. 酢浆草。
. P7 h  S  R. r0 rhttp://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?
大型搬家
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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:
: ?: j9 m4 d5 @# b2 O$ B3 H1 {# D哪位厨师最早带来高水准浮夸的美食
" X" o- c+ l$ ?. l' g0 N1 z1 PAAntonin Carême 人名 安东尼·卡罗美! J" a3 _1 x' f' W& b5 C/ V
7 L3 z4 A1 T+ F$ M/ d0 g
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; Q' Y( h3 `, K9 b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, }) V0 z. s) g) d2 U8 UA:Cast-iron stoves         壁炉  D" E) {) P) X  Q% P
http://www.usstove.com/products.php?id=6
2 v7 M- u, l4 X: O+ X8 t1 m( I. k) X5 ]8 U. Z  x7 Y# @
28.The French term used to describe the roundsman, or swing cook, is:5 `$ L6 e3 a$ E% @- y( E0 J
法国术语,用来描述roundsman,或摇摆厨师是:
; A; ?2 z- ~+ ~5 DA:Tournant   图尔南5 h5 h: F$ ~& P% U6 w* ^
6 D: U) S) u5 C" g* d
29.Another term for the wine steward is:
- ?  [$ Z7 M3 L4 h4 p1 _葡萄酒侍酒师的另一个术语是:8 B; ?* F. k8 L. i& d! M
A: Sommelier 侍酒师
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/ ~. S" m) B; Z30.Molds, yeasts and fungi are examples of a:& s/ F/ l/ J2 X8 _% @- B9 {
霉菌,酵母菌和真菌是一个神马例子
1 O4 I$ ^! |. _6 s0 F/ yA:Biological hazard 生物危害
/ u3 }& ^) `' K! O& I7 O# C2 }- Q+ ~. @: p
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  D  ~( e4 t! ]' g+ K/ V' `. W
根据加拿大食品检验局,食品的危险温度区在多少之间:
- T3 R) D1 ~5 |8 i$ B- U. ~$ oA:40° and 140°F (4–60°C)     4-60度/ z1 B1 }- {" N

8 B0 r5 t7 G3 I+ |& o32.All bacteria need the following for survival:8 w7 W9 \* G# _$ D4 ?0 _, b8 R# A
所有细菌生存需要以下哪些内容:& j# \. h* d  w9 Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 W8 d, o8 f, `1 L% ]: d
' I7 N1 B& {) N: G7 O! ^33.Which of the following correctly represent critical control points in a HACCP system?
7 f9 H: O1 l2 F' B以下哪项正确表示了HACCP体系的关键控制点?5 C% G: d0 x' \% Z( O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " c8 _' _; P  c4 q* O+ o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! S* I2 z4 a1 [# ?0 I

9 Y5 X+ |8 Q+ X) @1 M: R8 W34.Which of the following is not an example of a carbohydrate?
( y4 y& [6 n, r下列哪一个不是碳水化合物的例子?; e3 s% l- W% D1 V/ n% D8 T
A:Essential nutrients 必需的营养物质
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+ Y1 Z0 w+ H5 W$ c3 c35.The process by which a liquid fat is made solid is called:- Q8 `7 r2 O0 O: C# Y1 u+ i- R" F% S+ u
液体脂肪做成固体这个过程叫什么
* {2 B) a- l1 a6 ?& }A:Hydrogenation  氢化
: s" X9 ?! Y/ s2 Y8 K' i
0 y% \$ }$ K% b+ D, D, C: c$ s36.Which of the following is not an example of a fat substitute?
, L! j1 a2 R/ e. _下列哪项不是脂肪替代品的一个例子% W: ?: f# m: ~" L9 T7 s* c
A:Acesulfame K  安赛蜜K表
3 E. O4 f3 r/ n, F
8 o+ T% [% L3 N) L37.Health Canada requires that a product labelled "fat free" contain:. S8 Z7 g0 h& J: ?
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 V$ s6 t9 A" s# z- F! IA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" _4 ~3 g: U( G) @, n" n0 g5 a

8 C1 o$ H4 }! m- R38.Which of the following is not a problem associated with converting recipes?% q+ B' A9 Y; t8 W  x
下列哪项是不相关联的转换配方问题?
; [0 t; L  ^: B8 K" h# eA:Unit cost 单位成本2 Z/ l( {) x5 ^3 O) u+ F! [9 q# c

( n. S+ ^, L9 E8 r39.The condition or cost of an item as it is purchased from the supplier is called:
' E: y" O( U8 t* E# s; _从供应商采购的物品的品质或成本叫什么
" D! Q2 |/ j* Z* qA:As-purchased cost 购买的费用, P3 S% n! }4 r/ j
4 K" B- k( p5 b+ k
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  v( {, b/ ~6 I4 q4 U! L在新货到来之前用于日常所求的必要库存量叫什么- y+ m/ ], f3 }0 v* i( A
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?  l8 E2 G1 `; I, n! L) o4 V
下面那个缩写是用来表明正常库存流程?' o6 D- ~' [  U$ C
A:FIFO=FIRST IN FIRST OUT 先进先出7 d- I3 g+ V& j2 |- @
+ t5 n* f: B; @) H1 J$ m
42.Which of the following knives is used to turn vegetables?2 Z* e* g% j6 r2 m
下面的那把刀是用来打开蔬菜吗?5 S. q) B( }7 h* ]6 ~3 D! l
A:Bird's beak knife   鸟嘴刀8 w9 y: J4 a7 a- N% S+ d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?* c/ Y% ^2 h. A+ X6 T& t0 A/ d
即时读温度计最好用于那方面?, {% o4 J4 J# m9 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( P6 v) j! Y$ N! U( v* T5 p/ s下列哪些金属材料受热均匀,通常用在铁板而且非常重' H2 I8 ~: [6 H7 J5 f" g
A:Cast iron 铸铁
4 @  o; r5 o& K# w& c& U9 z
/ e: A: B) [' E3 R  `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- k3 L3 C$ D) j) [# m5 F% l$ J2 ^哪件装备下面有一个可移动的碗和一个S形叶片?7 z/ s3 b3 i4 X$ b
A:Food processor 食品加工机
0 G( Z1 O/ x9 lhttp://www.google.com.hk/search? ... iw=1263&bih=572
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4 [8 t! l. h# b* y46.Which of the following is not a rule for knife safety?
8 e8 A1 M# `& ], f2 Q4 r下列哪项不是用刀的安全规则?2 y3 b5 s& w" P: p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ y2 K0 f) d- G' \3 i, e! O

  S. [8 u0 b8 D4 G2 z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. F: ?  U! [8 Z& s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  f& b/ ^& \' `2 l4 H% X) \2 J/ gA:RondellES 1 @+ I0 ~! c- z$ a( D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' d/ }" t2 ]$ o! J' O: z2 X# i

0 z5 t9 Y4 L2 X/ o4 e/ b48.Which of the following is a diced cut used to garnish soups?
4 k$ s3 X" \1 a" k3 v下列哪项是切成小方块用于汤的装饰?- F3 N- v5 k( T3 ~  i% b3 ^; @7 `
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 O1 u; w, ^& I7 X% F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# ^# u: ?( S9 n: x3 c* ?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!!——
6 x0 u% T8 W8 c# ~! C: U6 P. hA:Gaufrette
% s: y1 k2 f! z9 Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 G. B' J8 x/ D8 M' a3 ]2 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" E4 C8 u5 i1 d, M1 u
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?' o+ w# i0 s" \& l2 z; b& z
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)6 r; K3 S) [+ l8 A5 U
A:Cilantro 胡荽叶 香菜
( H' A/ P. W% }, w, J# hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 ]. d. n/ o" O& {
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60.Allspice is made from:
( W9 w8 P% F/ h- }) e0 Z3 l 多香果,  多香果香料是什么
' I7 x' T- V2 B; ]  R6 }) W  Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 Y4 }" j2 [# ~1 k) j# n9 }
A:A dried berry 干浆果2 H& L# @! M, j, e3 m
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61.Which of the following are used to make a sachet d'épices?
5 x, @: C, o: J( p3 ^* x& X下列哪些是用来做香包德épices?; r. X! W8 Q: z1 V2 k
http://www.sachetcatering.com/
( V3 _3 N/ ]& \, fA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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, Z  D/ v. y9 @62.Which of the following condiments are not soy based?( ^$ V* S) r7 n! j* ^% P
下列哪项不是酱油调味品的?
" T1 m$ ]* s/ c& s8 u! C2 VA:Wasabi 日本辣根% e8 {6 b/ Q( o+ I# h) E7 ^

2 x+ O: g1 l  ~. Y, A% A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) D; R% v- G' w% A+ a
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:" i0 `. v7 S1 y# A& c8 m
A:Pasteurization  巴氏杀菌. s$ R1 A- k3 h  S( q1 \. l

" S3 z$ @, V( e& H/ P64.Which of the following steps is not the correct procedure for whipping egg whites?
8 S' R: Y% p% ^( Q2 Z下列哪个步骤是不是正确的蛋清搅打程序?
% B! e" Z- u5 P/ R  l6 GA:Allow to rest before use. 允许休息后方可使用。
0 o# U8 |  s1 O; @" l" v
$ j. E0 q6 y! f65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ S8 Q9 B2 y% CA:56g and 63g 56克和63克. |+ l4 w  N" n7 D
5 U& @# |  V8 q2 C" C0 G2 J
66.Evaporated milk is a concentrated milk that is produced by removing
# M5 A0 h; `, i( ~* Z炼乳是一种浓缩牛奶 是去除什么做的, Q9 E& Y- M. V3 I0 Q
A:60% of the water 60%的水
8 D  Z" [4 T& J0 Y
/ l/ n! J  Y! f. D! w5 W67.A method of cooking that transfers heat through a liquid or gas is:1 n( F$ w  l8 s3 p  a8 q* H4 [
一种烹饪方法,通过转移液体或气体是:
, L1 G! ?: O0 x' L" JA:Convection 对流: M# a9 ~+ p4 E7 `* {" r
, ^! V. Q( _2 J) Q3 T& U
68.The cooking of starches is known as  烹调的淀粉被称为
( V" ?3 n& F+ YA:Gelatinization 糊化
) a* I, J" t, ^$ R4 n, D5 `
2 t( x8 V7 k2 M, H4 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, ~  m2 {9 c7 B2 ^A:Braising 烤
5 T2 U- [5 p; f/ z5 t; [( c1 l% o0 u0 {6 z: v. Z' i
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:1 a0 E, y  s/ m1 H3 z* \* \, y0 [
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; p. n7 j: W6 X/ k9 U: S6 o; D( _

' M6 X9 Q3 [$ U8 @& q* U6 R9 w71.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$ N# K* v2 N4 ~1 [* {6 `
A:Fumet 原汁5 N$ P, o3 Z- B, p/ p
. v( W, B1 s3 a( P
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8 x" r1 n4 K+ z/ s
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, a2 f8 g/ ?$ p. q
0 }8 N  o& B* O, N' a3 P/ D0 I  U73.Which of the following is a principle not used in stock making?
' K# Y- Z- m7 ?1 g# Z" w. Y" ]下列哪一项不是用于制造高汤(低汤)的原则?1 e5 ?: F+ j9 Y. l
A:Start the stock in hot water.开始在热水中操作- X- E% R8 l; d
0 V2 d( t: a! v+ G/ F  _6 u
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
1 L+ Q' ?6 ^6 n! o- r  b$ C$ Z$ d. `# OA:Remouillage 法语熬汤
% g+ ^  j) J% E2 C7 Nhttp://www.haibao.cn/blog/post/176242.htm
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