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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。
5 N& w/ G! b9 q/ g
- ?) a6 f! }( T1 H+ C" e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。
5 X4 G3 H/ V, o, A4 n0 g  o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% H. C1 f; S* T" @9 Q
1.Which of the following methods should be used to determine doneness in a New York steak?
+ X& W! N9 j* y1 [7 `# 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)
' i8 u. I7 {( Y6 W6 N) d" G9 JA: pressure touch. 压力触摸
3 @& L6 m6 T) F) T- V; O- y# ^2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, P( [! M# d( q- i* W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
# i; G& p2 Q. D6 B9 C2 LA: acid  食用酸
5 y% G" |& K$ L+ m* A6 S& N3.Vegetables are major sources of which of the following nutrients?
7 w6 b0 L6 L; W; E2 N蔬菜中包含的主要营养有哪些! l% M! I& K( u0 ?0 E/ B! O
A:vitamins and minerals. 维生素和矿物质。
6 H  u3 l! `# S/ Y* s) G4.Cauliflower is commonly served with( P. s2 ~' G' s0 k
花椰菜(菜花)最常见和那种酱汁搭配% _/ G# P( V# f' A7 q8 u
A:Mornay sauce. 奶油蛋黄沙司
, u2 _4 p: O" j  [/ h5.Which combinations of products are found in pie dough?/ n- S9 L# G6 `# R
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& h6 d8 x6 ?8 r  MA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 |4 o" v7 n; K. R/ H6The French term for mussels is 法国语青口(海红)叫什么) q! Y) E. k* ^1 ^, f
A:moules.法语青口,海红0 l) M1 o; E9 e2 [6 ^7 S/ ]
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 ~  E- }0 U) s* n' a: K
A:faintly fishy. 稍微有点似鱼味
6 T% P) R- S, r9 v4 v1 f9 Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 b* J( d( n5 l8 X  ^, a
A:2 days. 2天
% J% l- T$ z: L' I: J. |9.What are the principle ingredients in ratatouille? 0 l8 d  F: h- e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), A5 w0 p" R4 n3 f
A:Zucchini, eggplant, green peppers, onions and tomatoes  G. b# ^' S; R$ F; f3 o; J$ ~
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ N- D1 ~9 w; H( M
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# Y' P( Z  a' n8 L. ~! s
A:cook food in quantities that will be used up within 20 to 30 minutes.
: X* U' u! V# J8 Q; u大批量烹煮食物要在20到30分钟内8 A& F( @" v: M( H5 B& I& z
11.What person has the authority to issue a Health Permit?# q0 s# K. V# @$ z( {4 @, E
谁有资格颁发健康证(卫生证)。6 U# L) v+ C: H4 ?+ P
A:Medical Health Officer.) [! r8 j- H0 {! h* W$ U
医疗卫生官员。: ~$ H- [) \5 V
12.For what period of time is the health permit valid?
( ]2 M+ P5 y1 p/ Y# E健康证的有效时间是多久?5 Q$ r; D$ m" T) ]$ {% X; X# U
A:12 months.12个月
: M' }, {3 Y$ O- q$ m13.In the area where food and drink is prepared, the ventilation system must be able to change the air  d* a+ ]% Y9 ^2 E: Y) v! f3 X
在食物和饮料准备区,通风系统换气的标准时什么# a: l. k' B5 |& O
A:08 times each hour. 每小时8次/ B/ Z0 n: x9 n) b
14。The minimum temperature for manual dishwashing in the wash sink is$ X  {0 ?9 o4 t
手工洗碗,洗碗池的水温最低多少度?2 c0 g/ {1 ]- l; h& p( ?, p
A:110 degrees F (43 degrees C). 43度
0 {- Y. Y: j4 P3 P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 E( T) M+ {* v3 E; p用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ f0 C  y3 h* |3 k* [' q
A:180 degrees F (82 degrees C).  82度
) q  K+ N$ G- V2 H" U( {  [2 @16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 c8 Q  T  ]( t  \! g1 U  }" S
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* Y6 V& S' g/ v: H% x6 Q
A:en papillote.  法语自己理解) R0 @$ k8 g$ P
17。Wing or Club is considered a
! e( j7 L% b$ Z6 t& W翼和CLUB 被看做是一种...
' i5 F8 W/ @, r. wA:Bone- In Cut     带骨切
3 _5 ?# x9 c% [  h4 ~18。New York is considered a   纽约牛扒被看做是一种
/ \9 R5 [5 V( o, v1 O) X* Q  @8 UA:Boneless Cut     无骨切$ a2 J7 q7 s, ^. Q5 Q7 n
19.In general, a court bouillon for freshwater fish will contain* |3 H6 a3 u1 d+ \( b* e
一般说来 用( court bouillon 〈法〉(用蔬菜、酒、调味香料等制成的)煮鱼汤料 )做淡水鱼都有什么
4 X2 y$ K* ~' g. N! JA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( I) Z, B; W* f" v& F和做海水鱼同样数量的调味料和香料: G4 x. F. j, W" N
20.Anise is very similar in flavor and appearance to* R$ t6 Y( v+ e1 t
八角和下面的那种原料有相同的味道- l4 k8 f: j$ I( [
A:fennel  茴香
1 V6 ~' ]  L! U' M21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ l' E: x9 Z9 O  R* k- y
下面那种原料更像大葱且有平面的叶子
. d, w+ q/ p. T$ p9 y2 k4 \A LEEKS  似蒜葱 (这边人叫京葱)  R" o2 S* J# N2 e
22.Which of the following cutting shapes refers to a small dice
) B' y9 m' P0 k. z$ Q' D下面那种刀切形状指的是很小的粒(末)
) N" Z$ u. @9 w3 \) A' i6 ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 Y1 O8 r- U; c; R7 D' i- C* [
23.Oil is added to the water for boiling pasta in order to
# m. W1 m, F; n, Q' |向煮沸的pasta (意大利空心粉 )中加油是为了  U7 p) N9 v7 W  _
A:prevent the pasta from sticking and to minimize foaming action.% Q8 e% U* [$ G% L4 W* S  m) T
防止面条黏合并降低发泡。/ m3 g3 H* ^+ T8 }
24.Which pasta dish features pine nuts and basil?
# t' e, ^2 n: n' _  B下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 Y5 o4 ~' W7 @' h+ O* _4 JA:Pesto.一种绿色的意大利面酱 # v4 u- T9 g1 \
http://www.tianya.cn/techforum/content/96/563836.shtml
4 I4 U$ w# Z- g5 }/ Z5 N
0 K( a  o7 {- z$ k7 ~25.Which of the following is a spring vegetable similar to spinach?
7 F2 L9 C% ?9 K4 \6 ]3 n下列哪项是一个春天的蔬菜类似于菠菜?
8 C: M! D% f! F" x" dA:Sorrel. 酢浆草。4 f  J& Y' ^. `0 y3 Y3 o
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:
& e7 A3 t; N2 b, ^9 Y3 L2 J) n哪位厨师最早带来高水准浮夸的美食
0 z  a1 ]% y# ]  P$ n2 r& ^" UAAntonin Carême 人名 安东尼·卡罗美- s& a" F* C* h, F$ q
7 }4 j( i5 `+ u# e( w1 {
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 C' w7 d* _) ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% i( Q  f- \8 x! e6 {( xA:Cast-iron stoves         壁炉
1 U% t$ ^4 ?0 d7 [# b' `http://www.usstove.com/products.php?id=6$ y1 X0 s7 ?! Y  W
% a- f' p, d1 c  I  s, w
28.The French term used to describe the roundsman, or swing cook, is:
& L: r- e5 X8 A' q: o2 g法国术语,用来描述roundsman,或摇摆厨师是:
( c  b7 |( _# t' n( RA:Tournant   图尔南
2 w. a" h6 B( W3 b3 }' i+ j$ ?3 R( O; ^4 |9 Y: G$ a5 T4 c
29.Another term for the wine steward is:# P% {4 j. j% ]  t( x
葡萄酒侍酒师的另一个术语是:
! ~2 [( D8 |/ S" w/ {$ h% ]# p. k. ]A: Sommelier 侍酒师
; k5 O! a/ B  s6 h6 b4 f* Y, s6 l) O' A, r7 h
30.Molds, yeasts and fungi are examples of a:* N! b7 L7 m3 D. O; @& H" E% P
霉菌,酵母菌和真菌是一个神马例子& B- v1 u) ~3 k7 u0 I
A:Biological hazard 生物危害
( e4 r2 e7 H  v# |/ b" R
0 t1 d- J# o/ j$ P% k2 r( f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% N& M2 F/ F- y% f8 F
根据加拿大食品检验局,食品的危险温度区在多少之间:. v/ N, W3 r$ l1 [
A:40° and 140°F (4–60°C)     4-60度
( }: n2 E( _9 {% r4 g* f4 B# p* q% [8 N5 ~# Z, H( E  y' [
32.All bacteria need the following for survival:4 q8 f' |$ M( s. }8 U( {1 V3 h7 T
所有细菌生存需要以下哪些内容:. f1 R0 m5 ?2 ^0 }7 S' _! Z/ E
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ f: ~: P+ w: ^, [2 D; F+ T

" g4 ]* i7 T* t9 F5 Q33.Which of the following correctly represent critical control points in a HACCP system?
! t6 e+ C" t; S) M" E% L$ F, `! P: O7 B以下哪项正确表示了HACCP体系的关键控制点?9 J  ^  m2 v( G* D: u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ f4 y2 T, K' f6 e. Q0 |) P食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: _: {( ~2 E8 g$ H7 E# u
+ V8 w! s, ?$ [- a34.Which of the following is not an example of a carbohydrate?
) o" H  O0 \# k下列哪一个不是碳水化合物的例子?
' f% }7 k) C, A* TA:Essential nutrients 必需的营养物质
) h$ f% |. Y: Z6 C" R# f! D5 u0 t8 h3 ]: [# Z
35.The process by which a liquid fat is made solid is called:
3 v" f5 k& W- C) L液体脂肪做成固体这个过程叫什么
9 G" ^! e" e" I( c) P" o7 B7 y7 ZA:Hydrogenation  氢化6 c4 P: G* n8 `1 Y8 w8 `

( [* U9 G4 h' A2 \36.Which of the following is not an example of a fat substitute?7 G: C: [+ R# b9 f7 }: W
下列哪项不是脂肪替代品的一个例子
3 A$ `: E& ^9 T" e% xA:Acesulfame K  安赛蜜K表0 s( w1 r  l0 a" ]) |$ ], @4 H

2 E( U9 Y2 i' c- m+ _37.Health Canada requires that a product labelled "fat free" contain:1 q# F8 c* {# N! z1 V/ T. y* D2 y
加拿大卫生部要求的产品标有“不含脂肪“包括:. J8 h* |7 l. e. m5 L) t  X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 M0 J8 U& G0 w8 w( t, `$ G' y% }0 x
! S' b, F+ y5 j. V! a38.Which of the following is not a problem associated with converting recipes?
" P# [4 W3 d% I' u$ c下列哪项是不相关联的转换配方问题?) ]* i3 u! ]' B5 H* D
A:Unit cost 单位成本8 T! {2 r, i3 _  ~! j. e
  h; p8 c' V2 V3 _
39.The condition or cost of an item as it is purchased from the supplier is called:8 j9 \2 P% i) H/ h1 b4 ~% j
从供应商采购的物品的品质或成本叫什么
% e# n9 B% y: ]0 Z, q; J. ]A:As-purchased cost 购买的费用
. K1 u+ m$ B- O2 O5 C
0 N+ i  |. ~9 N) ~2 s7 q& a40.The amount of stock necessary to cover operating needs between deliveries is known as:5 Z9 m6 k( [* t, N# J) ~. I
在新货到来之前用于日常所求的必要库存量叫什么+ G' N4 F. K4 b1 P2 f8 n) p
A:Parstock 基本日常最低库存
3 u, z4 B- }3 L2 a1 I6 T
+ n7 K0 O( T7 G3 P$ o0 n, R41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 m+ F' [( K: U6 k# u; ~* o下面那个缩写是用来表明正常库存流程?. j# n1 l- C0 G- }2 m
A:FIFO=FIRST IN FIRST OUT 先进先出
2 y% |0 D1 O3 P8 o0 X" @  N" S- u
42.Which of the following knives is used to turn vegetables?
: x- U: g5 ^8 ^& F) @: I7 ?' D下面的那把刀是用来打开蔬菜吗?
! b( ]: T+ G: A. N, J5 `: D( m9 VA:Bird's beak knife   鸟嘴刀
8 L) o9 o  Q4 y1 {5 K2 u, G2 lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: S9 W' h+ v. y9 l) u$ S

" o1 u8 _6 x/ b) F. k0 o& m3 z) `+ L43.What is an instant-read thermometer best used for?( ~* J0 G' O6 u2 s
即时读温度计最好用于那方面?- N6 U$ n. {% f, _* r& v& D" {5 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 a% e! v2 f! V$ T

3 J# k, r3 O( P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, F8 l8 y- \  j: L- Y下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 Z$ u! ]7 \" @& H2 G8 kA:Cast iron 铸铁9 i5 B! l. _! f; k5 `# c
  y% ?/ K* j' }# t, p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( I% X/ B! \8 Y
哪件装备下面有一个可移动的碗和一个S形叶片?
) Z1 n/ s' l: g7 A" JA:Food processor 食品加工机/ ]# Q0 i8 A, S  C& v& z2 h
http://www.google.com.hk/search? ... iw=1263&bih=5727 I. R; N: v" t1 M3 h5 I' R, ~
8 p* A% S4 r3 _, ?. V# e& D
46.Which of the following is not a rule for knife safety?
9 @2 Z8 H# C$ h! `) W7 ]下列哪项不是用刀的安全规则?/ Q; i; g; Z. z: S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
/ t- y9 h3 h+ X0 z0 q# `! D
/ C* H% l. }- j. W) ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ s5 @  b. S% G: O2 T# Y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 \) C! q- |' \, a+ b; HA:RondellES
- \' M6 k6 }' s& p" ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ o" r7 @3 M  R3 O6 S6 }, `

- B; G+ n' V2 {& q9 @. m* ~48.Which of the following is a diced cut used to garnish soups?" h( \1 }: A) N/ D( a' F/ o
下列哪项是切成小方块用于汤的装饰?9 I/ N; r. N( {! E- ]; d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! o" h1 C$ u+ i8 [3 D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 L/ E. C" r4 @9 I1 D: w+ R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!!——* v  V( H" f& Y5 b& R& Z; X
A:Gaufrette
. R0 V6 n$ B3 n1 _7 {. W, rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 L; m  V. p6 P$ S! u. L9 [4 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  U9 B# F3 G% D. D1 ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 ^0 g/ N1 f3 M9 L6 K' C3 K4 X
  E$ s3 X6 T8 n! |" `0 m% b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: D( B2 S9 k  ?3 [" U, L$ x" w
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)( q8 s4 |: H* }0 ]( `( M+ m+ m
A:Cilantro 胡荽叶 香菜
7 K# {- t' w# Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  _( o1 c% @+ B7 I- P* `: c! H

" ]! m6 P2 x9 {. p' U/ i60.Allspice is made from:
: A9 S/ Q: K; R/ c. {# q8 w: p 多香果,  多香果香料是什么
/ i+ j. F9 o9 ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% G$ [# L5 y: t' N2 T& z* O/ [A:A dried berry 干浆果
; q$ z! g4 U2 P# X7 `( X" w/ c% U& D- I' }' y
61.Which of the following are used to make a sachet d'épices?
" P  F( t; l: [下列哪些是用来做香包德épices?
& ~$ U; g: ^) A. q9 o* i% ihttp://www.sachetcatering.com/
7 ~2 v& t  I% M+ ]. I1 yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. ~/ W8 ]' Z  N8 |4 J" h. X

( P5 O. x# [7 q6 M4 P62.Which of the following condiments are not soy based?+ ?1 w4 i; S' f* `. ]0 j3 E+ Z
下列哪项不是酱油调味品的?
# u) x2 U$ _+ i# DA:Wasabi 日本辣根1 x6 _. R$ _8 C
4 a% h% D, Y/ f$ v2 W
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* Q" e1 Z: ]' S# D9 P8 }1 x
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:
! s, n" ^* k) G& P, eA:Pasteurization  巴氏杀菌
) p+ l# }9 [2 H5 |3 m
! I' T/ M6 Y5 r; \# o64.Which of the following steps is not the correct procedure for whipping egg whites?
7 G+ Y( ^% K7 b; X/ d( i& F4 e0 }下列哪个步骤是不是正确的蛋清搅打程序?
( W" ~: ?8 x+ V1 G. |; OA:Allow to rest before use. 允许休息后方可使用。, X; E* @( G0 t7 j$ D
5 k! l- x' g. f& C7 w$ w* o  z
65.The weight of a large egg is between:一个大鸡蛋重量介于:# r% V1 T; T4 `! A" o& Y# F6 I
A:56g and 63g 56克和63克
8 u' l( C- E; s2 w& p: S- l5 l# j, V" b" R7 Y! K7 @
66.Evaporated milk is a concentrated milk that is produced by removing
) X9 U! ^4 m5 S* [' G炼乳是一种浓缩牛奶 是去除什么做的' \; }- j* n& Q6 m2 U1 Z
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:' W7 W( a! P% p8 J/ w0 v6 Z
一种烹饪方法,通过转移液体或气体是:7 p9 w- B4 ^9 L7 P* D$ S
A:Convection 对流4 H6 ~. y2 x9 P
& [' G0 B; B. ^3 N# `  P1 Y/ z- w
68.The cooking of starches is known as  烹调的淀粉被称为' D; j  C& D4 N+ W4 H8 T
A:Gelatinization 糊化$ F3 f  f5 w9 r5 P8 S& M
# {) V+ V% {0 A/ B. I/ v+ k
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# M: k3 J  R* [! _1 y# H3 d
A:Braising 烤
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# }: M: E$ p+ }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:/ C3 v. Z3 n9 A+ M8 r3 w! ]# r
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 Z; e" n; X" v+ ?
! s3 B; Z' V( }! Y1 y8 @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 e' h9 @+ X) E  R& B
A:Fumet 原汁" c6 M0 {! Z5 `* v6 ]; s6 L0 v. T
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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
+ @: A4 ~, `) \. v; aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 P! K- w9 U" k: O' G/ m; x. ?3 P4 ^
: V) j0 u6 V; i
73.Which of the following is a principle not used in stock making?2 y7 Q6 n* D* W' Z
下列哪一项不是用于制造高汤(低汤)的原则?
8 Q0 }0 \  M2 `A:Start the stock in hot water.开始在热水中操作
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9 F/ {. V, k* f4 I9 F, E74.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( {# z) |" w6 o* w, W/ G! D( E
A:Remouillage 法语熬汤; q# J% o+ W% D. e
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