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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。
7 `" e& Z( d- v0 q& R5 {
1 i3 e4 _1 X5 v! s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。' j( c# I0 o4 r9 i
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6 I. l0 Q8 R3 K. |. I( `$ o/ p
1.Which of the following methods should be used to determine doneness in a New York steak?- s# @' G+ l" U# \+ O$ L
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)
. T; F& ~) J9 v* s- _+ f! KA: pressure touch. 压力触摸
4 N/ }0 I7 ?8 u; M8 A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" V8 R. G+ b8 @3 W3 Q6 F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
, `. Z" o: K0 {) ]# @' J  w2 sA: acid  食用酸
' r! Q2 H# v  Q  k& C( ?" Z* l1 ^3.Vegetables are major sources of which of the following nutrients?' _) p& I5 b- p0 v
蔬菜中包含的主要营养有哪些
* q$ I; T" [, C8 g+ K/ R6 aA:vitamins and minerals. 维生素和矿物质。3 d. p. T9 ?% q
4.Cauliflower is commonly served with* h4 N' b4 Z1 h% D
花椰菜(菜花)最常见和那种酱汁搭配8 u5 J. I3 d9 v' z  {
A:Mornay sauce. 奶油蛋黄沙司
- I/ q( [; Z- [5.Which combinations of products are found in pie dough?8 L( y+ N) y* Q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 f- O4 }% B7 U6 d( c0 q7 F. u
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! j  ^/ a' W' F4 z6The French term for mussels is 法国语青口(海红)叫什么
/ }6 D# Y! A  ?9 P2 {6 X* a# gA:moules.法语青口,海红2 P, r4 `' [7 a1 W' ~
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ P4 _: l" \6 @- Y. u3 x# A
A:faintly fishy. 稍微有点似鱼味7 L9 M2 y7 X$ N" m/ J
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, j) r! R, J! t# l3 G2 y" E
A:2 days. 2天7 ~, F2 e' U' C: K& F" N
9.What are the principle ingredients in ratatouille?
1 X/ B) U7 e+ ]& y9 B/ C炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& e8 A/ @# `& x* K# m7 h+ cA:Zucchini, eggplant, green peppers, onions and tomatoes
9 V% p0 {/ L  J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 r+ S! u8 U! q$ e! E1 y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 V& z, w& `2 C7 ~0 [
A:cook food in quantities that will be used up within 20 to 30 minutes.) _  T$ T- r$ }* v" p2 v2 Z3 @
大批量烹煮食物要在20到30分钟内
9 W+ t0 `- L# G& T11.What person has the authority to issue a Health Permit?
0 y: c/ p  r+ z# [4 J2 Y谁有资格颁发健康证(卫生证)。5 O, `- t- R' N9 @
A:Medical Health Officer.
9 R0 q1 t* z) D7 G医疗卫生官员。
6 t& l. l4 `2 d9 W12.For what period of time is the health permit valid?
5 E7 C2 _, e: Y3 k. q4 R健康证的有效时间是多久?
: i$ a& a9 j8 n; C# r# J( I+ WA:12 months.12个月
; j, D" P- `' [/ j6 K" [13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 z( @" F- J( p- E在食物和饮料准备区,通风系统换气的标准时什么
$ G5 R/ `7 D, LA:08 times each hour. 每小时8次( z( Z# U% o, u* X& e5 k* u
14。The minimum temperature for manual dishwashing in the wash sink is
9 @7 U. V+ q3 M: ?- v7 o, u) S& c手工洗碗,洗碗池的水温最低多少度?
# @0 s- F/ S/ M8 f/ W. h+ V( d6 d7 k& ^A:110 degrees F (43 degrees C). 43度" E  u1 E& r+ G; H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 r, V9 S6 _! x& j1 L; j$ @用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* ^0 F& ]5 V" g9 s  ?- pA:180 degrees F (82 degrees C).  82度
$ U( m5 O6 x% Z) u16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% m; A5 G$ ]( ^" J, y! f
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 r( m  h- f6 K+ {
A:en papillote.  法语自己理解
0 F+ Z' F& n  E17。Wing or Club is considered a6 d# }% U% Q4 I1 A& s  I+ y
翼和CLUB 被看做是一种...
0 J) M2 p3 o1 Q) {6 O& y  G3 l/ x$ {A:Bone- In Cut     带骨切
% c! [3 X$ m+ w. |' H18。New York is considered a   纽约牛扒被看做是一种
) M1 {6 h9 A7 i5 a/ zA:Boneless Cut     无骨切$ c2 a, I( @. T$ a
19.In general, a court bouillon for freshwater fish will contain
5 [1 u8 V, x1 T* l- v5 M% ~) u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# Q8 B3 s/ i7 z$ g* r9 }
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.: P8 Q1 a% S& H+ x4 l( p# g
和做海水鱼同样数量的调味料和香料( T' [6 Q" s  m9 R
20.Anise is very similar in flavor and appearance to
; w' E. y& V, A- o& m& ~! p八角和下面的那种原料有相同的味道
$ R( o) D6 w$ @* G1 x) |A:fennel  茴香
2 o, @9 N3 @$ Q1 O  t# d4 s$ F' M* r, h21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- [, l# C8 I$ w) t2 B- z2 y下面那种原料更像大葱且有平面的叶子. x8 k" C6 L7 Q( P) Y, ^: E
A LEEKS  似蒜葱 (这边人叫京葱)
1 @8 ]& _+ ]' W' R22.Which of the following cutting shapes refers to a small dice# a9 K) n6 q+ r- ^  w* a
下面那种刀切形状指的是很小的粒(末)
( D% A, x3 `( v. `- l! b2 ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: c/ W" w2 L* i7 i23.Oil is added to the water for boiling pasta in order to
. m: |* F4 z# I# [向煮沸的pasta (意大利空心粉 )中加油是为了
3 X! A$ o/ g* Z6 J/ P+ MA:prevent the pasta from sticking and to minimize foaming action.+ L2 ?( y" v  y
防止面条黏合并降低发泡。
9 U1 e6 \2 _' x- X/ c: K2 \. U24.Which pasta dish features pine nuts and basil?
% G4 [1 `% O# T$ ]下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  G* b; o8 G9 y8 t& j  o
A:Pesto.一种绿色的意大利面酱 ! l2 c1 [) |4 x5 n7 i2 u, n& B
http://www.tianya.cn/techforum/content/96/563836.shtml' z& O/ ?% y* w* o' u& C& t

" f/ {# @2 @5 x" F% c6 x; w25.Which of the following is a spring vegetable similar to spinach?4 U; n( W/ F8 B
下列哪项是一个春天的蔬菜类似于菠菜?( E* p% t; C, q) l6 D: h( o
A:Sorrel. 酢浆草。) h+ M) r. |+ p2 I" K+ J* ?+ c
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:
( ?# j; F3 e, p哪位厨师最早带来高水准浮夸的美食
5 ]6 }+ g- @" kAAntonin Carême 人名 安东尼·卡罗美# B  {# N% T; i
$ {5 o% T8 l& I7 r& {% W4 s) o
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; i" V, p- C6 ~4 J+ J0 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 。
% `0 c% P# y0 y0 e+ \' w: iA:Cast-iron stoves         壁炉* \4 R, \9 y7 C: r
http://www.usstove.com/products.php?id=69 J, ?3 j5 y4 ~8 h3 e% d& f4 c5 ^
7 _# \: i' j+ J' h
28.The French term used to describe the roundsman, or swing cook, is:
7 Y, y# ]3 m8 J4 V  g法国术语,用来描述roundsman,或摇摆厨师是:
/ c7 C2 D9 l- I6 vA:Tournant   图尔南
; Z$ a8 U! t; b" ^* `. N7 T( d$ g8 r1 Z' L; {- |8 S5 I$ a: J
29.Another term for the wine steward is:
. [0 }- M& b. K葡萄酒侍酒师的另一个术语是:3 H0 J, @) L, x
A: Sommelier 侍酒师
5 k, ]2 M1 H$ g/ s& o& j& }
- C/ Q; c" R/ K, A30.Molds, yeasts and fungi are examples of a:
- @) u- J$ N6 J9 I& H8 k1 l, M* D霉菌,酵母菌和真菌是一个神马例子& Z7 p+ x  O% r# T2 u2 D( ]! x
A:Biological hazard 生物危害9 X' o, g$ ^) S% A7 C; o4 y

& `- h7 b2 A4 x* w7 q3 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: k* k% i0 T0 I0 I0 |" u$ Z1 s( J根据加拿大食品检验局,食品的危险温度区在多少之间:8 _8 H  A5 Z5 M, I- z
A:40° and 140°F (4–60°C)     4-60度
- |2 n+ \- x# ~1 @
% O  ^% D: J! {( @/ t# h32.All bacteria need the following for survival:
* P) O+ w$ _; o5 c7 m) `+ n/ Z所有细菌生存需要以下哪些内容:/ h: b: ]7 S6 v/ M( T/ ^6 G
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) H" C# m5 {' s& |8 H3 d
* H% M3 V" k/ r
33.Which of the following correctly represent critical control points in a HACCP system?8 d  ~' s5 N4 |7 A% E3 b* [
以下哪项正确表示了HACCP体系的关键控制点?8 o# Z& o$ }  r* Z( Y' ^/ c! u4 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( r( Y7 I9 _2 `. k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& z: L2 s% ]% ]% U0 p' E$ B3 |6 _# Q9 ]6 W- l+ y3 h& z
34.Which of the following is not an example of a carbohydrate?/ E7 v; l( b# [$ e9 C( E" O
下列哪一个不是碳水化合物的例子?
/ {6 r8 }4 M: G; i& d2 R% SA:Essential nutrients 必需的营养物质8 H$ K3 L% F# O  i! A

- q9 N8 ~" u8 B2 ~2 M' ?35.The process by which a liquid fat is made solid is called:. m2 K2 p# Z% T/ ?" ^
液体脂肪做成固体这个过程叫什么
* E6 Y7 {( y' _& ^A:Hydrogenation  氢化
8 p2 {. P7 ]9 F$ F- f
3 m% E) s6 M$ i! `' x. ^& `36.Which of the following is not an example of a fat substitute?4 n. {8 m, [7 I# `
下列哪项不是脂肪替代品的一个例子
9 A- B4 e0 k- F: O! J  x, FA:Acesulfame K  安赛蜜K表: P  g, ?. E: [, G9 c7 x5 a) O

1 n8 z' M* B3 U1 Z/ M- A37.Health Canada requires that a product labelled "fat free" contain:
  C: t' x1 ]0 n6 u$ W加拿大卫生部要求的产品标有“不含脂肪“包括:
8 @; d0 u' ^+ B- |, GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 i0 W/ c& N7 J: x" J
0 y+ u$ X; m; {7 _- `
38.Which of the following is not a problem associated with converting recipes?% j" l$ y  y6 u% }( v* |3 L
下列哪项是不相关联的转换配方问题?
4 e* v! Q& V9 R1 z: s# w6 ~& eA:Unit cost 单位成本
9 u2 I) D  x3 t! {  c( L
8 z- G1 r0 N2 u$ N39.The condition or cost of an item as it is purchased from the supplier is called:* N; s/ I: E. r" [( t- F9 C
从供应商采购的物品的品质或成本叫什么
- u4 G8 c2 e9 |4 c9 x/ ~) uA:As-purchased cost 购买的费用- F6 v/ Q& p: M
: G# q) b9 F7 K0 K2 c/ F  d
40.The amount of stock necessary to cover operating needs between deliveries is known as:1 o/ ]# \+ w+ u3 k
在新货到来之前用于日常所求的必要库存量叫什么
7 a" e( K( ~4 s8 P; DA:Parstock 基本日常最低库存
/ m' Y, y: q- E; a! V! {+ b6 p+ a) K  d- Q1 V  h
41.Which of the following abbreviations is used to describe the proper rotation of stock?
. d- ?; _  ?$ F: f4 _下面那个缩写是用来表明正常库存流程?
: A8 V& w% }0 ~( EA:FIFO=FIRST IN FIRST OUT 先进先出
$ L* h# v1 J" j- ~: C+ J8 V3 x4 |/ {: `/ t; H  i0 C
42.Which of the following knives is used to turn vegetables?1 o) J3 q# j& n) D
下面的那把刀是用来打开蔬菜吗?
$ J4 D( f0 |( E+ U0 ]; xA:Bird's beak knife   鸟嘴刀7 P0 V1 N0 x$ e; t% i1 I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 k7 M: a5 p) ?

  ]3 M. q) w/ i( P$ k1 F5 U43.What is an instant-read thermometer best used for?
' u3 k( g7 w" i* u即时读温度计最好用于那方面?
8 R0 Z3 b% J; K$ `! D* b' y) ?A:Checking the internal temperature of a roast 检查被考物品的内部温度! o1 X* j6 n: L8 n

8 D* ~! {$ A3 V5 L3 K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( m! `+ h3 ^! @5 Q( S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% b- D/ O7 V, \% B6 d! L$ W$ zA:Cast iron 铸铁
9 p8 U% I  @( w1 H1 N7 u+ K* o3 V* D& P9 q, v, W5 L, Z. E% s
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! z2 E3 m# b' x$ t4 G+ I哪件装备下面有一个可移动的碗和一个S形叶片?6 \5 ^2 Z- K# L  R: G1 z
A:Food processor 食品加工机& U2 V$ v$ D1 n! ?$ [5 a
http://www.google.com.hk/search? ... iw=1263&bih=572: s5 t. u. l# t- G( B
0 b0 J4 q- r1 b( i; |
46.Which of the following is not a rule for knife safety?
, [( J# u1 a9 y1 x下列哪项不是用刀的安全规则?
3 }/ [. |# d. k' dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  S% z7 o. U1 k7 w

  M2 E' M; Y8 f* l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 S; B* ?/ V% U$ L5 Z9 \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ a, z+ e4 i  \; F5 mA:RondellES " o& r2 a. V: N! C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( Z& G  ^2 ?* x1 j4 A4 T% u; S
3 z: L, Z, a' M" d8 C2 r
48.Which of the following is a diced cut used to garnish soups?
4 Y6 V% I, S' R1 j# M下列哪项是切成小方块用于汤的装饰?
( v/ g7 x9 ]/ `5 ^9 l( i9 mA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ G0 Z  s* O' e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- x/ q6 j! d3 `. y& b' \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!!——
) }& I$ [2 ?/ A: cA:Gaufrette - n6 C# t; V  g5 `; z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# u& [# ^4 D* F0 [1 L: Q1 I2 n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& e5 w$ [* @6 ^0 |- m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: g/ g5 q' b3 ]. H, f9 e2 Q+ b7 P, ^1 j
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 i8 C! M2 h' `( 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), v0 ?+ m+ t8 x, C! C
A:Cilantro 胡荽叶 香菜) v2 |) b: H3 m5 p7 ?+ k( @( z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 f/ F5 _0 F7 w7 L+ T2 J7 {

6 {) V2 E, o3 K8 z3 o' o" ^60.Allspice is made from:
% t9 {( t; P" P6 ^# H0 G. ~: V5 S1 x 多香果,  多香果香料是什么+ ?. t. C/ ^3 y2 `# H5 p% `3 H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ \+ C- k0 Y1 S3 Z+ X# X+ v
A:A dried berry 干浆果3 o% _0 D4 y" b& P  _
& R. y; m: W0 n  _. ^8 _
61.Which of the following are used to make a sachet d'épices?& R. ~, S+ r# k+ `$ R0 h3 s
下列哪些是用来做香包德épices?
. V( B6 T6 M% O/ Z0 Ohttp://www.sachetcatering.com/
4 K9 o5 c2 A4 V! V0 [. P& b% J5 _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
; U8 o4 B/ I* u& g- F! k
# l/ K$ Y# L2 J6 u# T' y62.Which of the following condiments are not soy based?, k3 b7 Y' r6 g: S
下列哪项不是酱油调味品的?% i! y% f8 ^6 y- d0 Z9 c1 l
A:Wasabi 日本辣根  ]+ ?$ j! o1 e9 Q: D

, u4 t; F! _# n0 Q# L/ J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ m3 s1 [4 K( b, ^7 F, r
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:
. t9 F" h5 Q9 QA:Pasteurization  巴氏杀菌
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/ ~$ ?% o6 v. `" p* j64.Which of the following steps is not the correct procedure for whipping egg whites?
+ ]8 Y6 Y1 k  x8 |下列哪个步骤是不是正确的蛋清搅打程序?+ ~. \0 p" b2 q* D4 t
A:Allow to rest before use. 允许休息后方可使用。
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: q" x2 h1 ?9 j- F+ s  U! b65.The weight of a large egg is between:一个大鸡蛋重量介于:
& B1 d4 S) g! v9 eA:56g and 63g 56克和63克4 j- m) w/ W/ z! B
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66.Evaporated milk is a concentrated milk that is produced by removing
1 ~* x4 v& p2 h0 w0 p% o& G6 e) Q炼乳是一种浓缩牛奶 是去除什么做的
- h3 @- W% w6 i: J& y" f$ N, cA:60% of the water 60%的水4 \3 N2 [6 {; Z' {) x3 J7 X, u7 D: q
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67.A method of cooking that transfers heat through a liquid or gas is:
6 h& q" H. A% k: T, ]) g* b( S一种烹饪方法,通过转移液体或气体是:
* o5 X9 U# O4 Z0 |' V3 n2 I; rA:Convection 对流- i! V& b, F4 T) t7 F

& W/ {0 e$ l/ j+ z1 A) e4 g( R3 S68.The cooking of starches is known as  烹调的淀粉被称为$ G  s0 @( {$ j, A0 i
A:Gelatinization 糊化
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. n/ Q" U/ h2 D& M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 D/ M( u3 L- W7 nA:Braising 烤" `3 n' @+ e- l8 `6 ^/ \

- U2 g2 A& t0 y3 {- h, e# E70.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:- B$ ?9 Y3 h4 J* d& c) X
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 G! z( _1 \& Q' g+ t3 |

. N' j. u* k: W& s& z! f) r% m71.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; T' y$ n& F$ v7 @
A:Fumet 原汁! z, v9 R8 D% P6 J' W7 w9 S% S
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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1 j9 m& ^. s3 _" i% C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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( A. M; t; {1 t73.Which of the following is a principle not used in stock making?* R5 h0 B# Y0 d# H7 g
下列哪一项不是用于制造高汤(低汤)的原则?
: y/ }( ~- M+ T$ b  WA:Start the stock in hot water.开始在热水中操作
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/ o# ]6 a3 F, b  ~2 G0 B$ T7 {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4 w3 t- t& t% K; a* w3 L  t2 s: V
A:Remouillage 法语熬汤
/ H  O5 V5 f8 G' o$ k  Shttp://www.haibao.cn/blog/post/176242.htm
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