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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。
  y4 d6 h4 `- h+ S. g
/ ^$ M: c) p* Q2 h3 d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 S! y( k, f/ k/ G. n2 D! `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' \) ~7 w& p1 {4 ~
1.Which of the following methods should be used to determine doneness in a New York steak?
0 }+ K! G* l' s9 m4 P4 D( o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)! M7 v/ C6 F5 w/ K  l9 |. R9 _
A: pressure touch. 压力触摸( U% k, B  R7 B. {
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, `% ^7 a, `& s2 k& \
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; Y& V9 N7 d4 S3 N' ?8 t8 ^
A: acid  食用酸. n3 R0 u+ `/ I" ^' C( u5 H
3.Vegetables are major sources of which of the following nutrients?- y3 e) G( \# x4 p
蔬菜中包含的主要营养有哪些4 T1 D, w7 y3 D
A:vitamins and minerals. 维生素和矿物质。
& F% {6 ]5 d& r+ R4.Cauliflower is commonly served with
- A! a+ s; Q5 G  O$ _9 m花椰菜(菜花)最常见和那种酱汁搭配( q2 D" }9 H0 N1 s& F9 h8 I- e& [
A:Mornay sauce. 奶油蛋黄沙司7 e7 ~1 b/ p% G5 E
5.Which combinations of products are found in pie dough?- b7 ?  g* g7 _0 R6 Y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). q) e/ y7 A, S
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 B' g( G9 S: C% G9 Z5 x& x
6The French term for mussels is 法国语青口(海红)叫什么
5 m. O+ x7 c9 J: s' mA:moules.法语青口,海红
  z- M4 I1 A# x7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% |  z3 P- I7 a# W, U3 xA:faintly fishy. 稍微有点似鱼味" V- {/ E  _: Y; |
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 n/ E* \. \- D. N, ~
A:2 days. 2天
2 c9 G3 j. J& u7 I' i1 D9.What are the principle ingredients in ratatouille? 6 {% p# z3 X; o
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 {* ]- m5 n: p# e" h/ W3 V# u
A:Zucchini, eggplant, green peppers, onions and tomatoes
7 V& {( N# N0 n( [: D+ O' l西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 B8 R! P$ U- n( M+ f
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ n1 ~% A$ r' g& O1 U: vA:cook food in quantities that will be used up within 20 to 30 minutes.7 w6 P1 ?. v% t
大批量烹煮食物要在20到30分钟内$ {% G# B7 T/ J) Y; f+ T) d
11.What person has the authority to issue a Health Permit?
: M1 j6 m' b( E/ b( f* {; \谁有资格颁发健康证(卫生证)。/ P, \8 [1 J5 q  s
A:Medical Health Officer.
3 }! y: t) T. s2 z- y" s7 ~  ~医疗卫生官员。9 @  _& b7 d! G; O$ Q
12.For what period of time is the health permit valid?
* Q  a- J# y' |. Z健康证的有效时间是多久?) e/ I" h# w' N
A:12 months.12个月
7 I: m* b+ _, D- F0 i' _13.In the area where food and drink is prepared, the ventilation system must be able to change the air
. Q' V1 ~1 ]7 p在食物和饮料准备区,通风系统换气的标准时什么
6 O* |. ]' d+ p" g4 }A:08 times each hour. 每小时8次. Z0 a& Q; r* S
14。The minimum temperature for manual dishwashing in the wash sink is
, F* \' o% \$ D手工洗碗,洗碗池的水温最低多少度?
: c' s8 s9 H" @) |/ q% y: KA:110 degrees F (43 degrees C). 43度5 r" i4 l& C+ O% K1 x3 J
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& L0 P9 ?. u3 l7 C# V  x7 h/ O/ Q$ Z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 u' f5 u4 n7 Z7 Y/ f. i) d. d
A:180 degrees F (82 degrees C).  82度0 T+ b/ y, u9 R& T9 m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ A* D+ ]8 ~6 n8 d9 O2 V
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 v% b- `& Q* f9 w/ z
A:en papillote.  法语自己理解& e! s) q( u) X; c
17。Wing or Club is considered a
4 z( t) G# `1 d7 v9 D3 c翼和CLUB 被看做是一种...
2 I$ R  q3 q, B* ^A:Bone- In Cut     带骨切
8 L8 y' u  c, T0 ?% r18。New York is considered a   纽约牛扒被看做是一种3 Z) b6 B6 Z# U4 U, h
A:Boneless Cut     无骨切
* [( N# V# ]% o) @# i+ ]% c! F19.In general, a court bouillon for freshwater fish will contain; v2 y8 L1 c+ ?3 u0 c/ l
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
6 k  e, G/ O; ^* ^6 }' l  {( [A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 V) ]  v7 w$ d* R* T1 W3 N
和做海水鱼同样数量的调味料和香料- R- f6 _. M4 g" f, G. {4 [
20.Anise is very similar in flavor and appearance to6 f# k/ A6 }1 ~0 T: ~  }- X
八角和下面的那种原料有相同的味道
$ l! @* x/ p) a- oA:fennel  茴香
7 P4 u9 F- k3 x: b6 i; y9 l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( a' @* T9 {5 M3 w) D% W/ j下面那种原料更像大葱且有平面的叶子* e  r! d$ `# a! Y0 h) I( b5 O
A LEEKS  似蒜葱 (这边人叫京葱)" C6 v! W/ A( A6 Z% X
22.Which of the following cutting shapes refers to a small dice) I0 u% G* s/ W8 z
下面那种刀切形状指的是很小的粒(末)$ e) |, I+ Q3 {' @! _; X
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 Q: v! Y9 y0 e$ z
23.Oil is added to the water for boiling pasta in order to
; M* T  w- H: t% @3 c向煮沸的pasta (意大利空心粉 )中加油是为了5 ~  c  R& D! u( @* C* Q& D7 J* v
A:prevent the pasta from sticking and to minimize foaming action.; w- y/ M" {/ b5 o
防止面条黏合并降低发泡。
, h# E1 }) W/ b+ c24.Which pasta dish features pine nuts and basil?
' j$ h+ ?, |# _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ S) `4 e  v8 l. q) X) ]; y5 k
A:Pesto.一种绿色的意大利面酱 - @  g* ]: ^( v" i" b
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
' }& z3 W# N8 F; ^& o( {/ K下列哪项是一个春天的蔬菜类似于菠菜?
/ H0 }0 g  ~) ?; Z+ ]# v, c; W* z; sA:Sorrel. 酢浆草。
% u$ I  P; q1 Q' w9 B$ O+ bhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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:
3 d* Z% H: {* t0 R, g6 h哪位厨师最早带来高水准浮夸的美食; ^9 T: `; ^. k+ h& x: e, o
AAntonin Carême 人名 安东尼·卡罗美; ~1 L: w- Q5 k7 i" N5 U( u, T6 I

9 Y/ Z+ t' C$ X/ ^- l; S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: B8 A# N% o7 I% D) L7 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 。" ^  ]. g& [7 `2 [* w, z
A:Cast-iron stoves         壁炉! R8 V: G- Y/ i0 ]' M7 J
http://www.usstove.com/products.php?id=6
7 b& Q5 e. H+ [( O* `( h0 o' E' m3 o5 A
28.The French term used to describe the roundsman, or swing cook, is:
6 {: F$ Z8 W. X" \+ G) C法国术语,用来描述roundsman,或摇摆厨师是:
8 o$ K7 B8 o# PA:Tournant   图尔南2 t( j" E( U7 }2 [

) u0 K2 E! r# H8 \, Q# U. |9 {( @* `. r29.Another term for the wine steward is:
$ v5 u3 H9 |3 L葡萄酒侍酒师的另一个术语是:
; E3 }; t% y. T7 n0 H5 i8 f& G1 l3 VA: Sommelier 侍酒师3 q" p! x9 G  G- A, i
1 k. P6 Z8 w+ t
30.Molds, yeasts and fungi are examples of a:
% S5 E% d2 g& J/ b5 }霉菌,酵母菌和真菌是一个神马例子  y& s, ?+ {+ v) R6 O6 O
A:Biological hazard 生物危害5 g! _8 G6 j6 \  N( [1 |3 S

( U$ r! z3 n% h/ G4 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% N0 m& G8 d- F6 r: ?( m. {1 S% F根据加拿大食品检验局,食品的危险温度区在多少之间:4 Y, F2 |, X7 F' W
A:40° and 140°F (4–60°C)     4-60度) ?0 H) m8 F' }9 @1 s
4 D9 l) |8 U7 R% d( i: z
32.All bacteria need the following for survival:
' Z- }" y4 C2 }所有细菌生存需要以下哪些内容:4 D5 }' g8 B3 U: t$ a9 e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- l% b" S$ {5 {6 `6 \+ }* J3 P

& o& B, s8 f. C! U+ ^33.Which of the following correctly represent critical control points in a HACCP system?
$ @* H7 p' R+ C' K以下哪项正确表示了HACCP体系的关键控制点?
. e# g& ]. r% k; AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* l2 n% E3 e# x) L  i8 Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热" e/ ~- L0 U& ?% X6 t( ?5 q
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34.Which of the following is not an example of a carbohydrate?+ m/ Y8 F& \8 V0 {; [9 E
下列哪一个不是碳水化合物的例子?
8 n0 H: c! ~2 I3 kA:Essential nutrients 必需的营养物质
" }' ]# F' R' F  y9 g
- O. w# B0 ?4 w35.The process by which a liquid fat is made solid is called:3 E9 a! h, X* z! u4 Z
液体脂肪做成固体这个过程叫什么
; U* q+ c/ V1 @3 d, s9 kA:Hydrogenation  氢化) V# e& G% c/ ^4 [8 O

- H  C# E8 f8 J. z' |36.Which of the following is not an example of a fat substitute?
7 X/ l6 s5 h/ N6 V下列哪项不是脂肪替代品的一个例子
7 r  @+ G" I* V8 z' j5 l' P; Y0 NA:Acesulfame K  安赛蜜K表
( V/ i5 Y5 }4 B& m3 H: K  o; I
- Q  Y2 t- R9 h' y# s37.Health Canada requires that a product labelled "fat free" contain:
  Q! D' {8 i1 q8 R/ I, X加拿大卫生部要求的产品标有“不含脂肪“包括:# |: }, ]1 u/ D$ C& s1 |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 l# t0 b. R$ d/ X5 |5 D) P- y8 c  \5 F( J  u3 n" A. B/ T" {' G
38.Which of the following is not a problem associated with converting recipes?$ E; q/ H; o2 P: T! w
下列哪项是不相关联的转换配方问题?% U7 p8 X* ^( V/ _2 w4 A7 C
A:Unit cost 单位成本, A, h8 x8 H1 Y4 N+ [5 i
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39.The condition or cost of an item as it is purchased from the supplier is called:. e1 E% H: s! T9 p: H/ |8 j
从供应商采购的物品的品质或成本叫什么
- s' t3 T/ r8 f2 a7 uA:As-purchased cost 购买的费用: g! d9 D4 y7 `7 j
6 Z5 f& O7 I( J1 ]( k: w$ s% m, n
40.The amount of stock necessary to cover operating needs between deliveries is known as:; Y- w' n9 h/ j" g# Q% h
在新货到来之前用于日常所求的必要库存量叫什么" Y9 J5 _" I; T6 E% z! N
A:Parstock 基本日常最低库存' \# o! e( S. k
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41.Which of the following abbreviations is used to describe the proper rotation of stock?8 W& ]! l+ F) w) B" s) j4 X. z5 V
下面那个缩写是用来表明正常库存流程?8 _: J. v0 E( y" q3 e; h
A:FIFO=FIRST IN FIRST OUT 先进先出
# c8 b/ e; v; B9 m: b" b0 I  U+ Z. \" G9 h3 h
42.Which of the following knives is used to turn vegetables?) v7 N6 G, ?2 ?$ p
下面的那把刀是用来打开蔬菜吗?
$ w) W# w. E; j* u* }1 kA:Bird's beak knife   鸟嘴刀
+ ?" ?  ~7 ~2 \" h2 Ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
7 i$ @; a- J9 ^9 V4 _8 \即时读温度计最好用于那方面?
# u3 v' Q! X% cA:Checking the internal temperature of a roast 检查被考物品的内部温度
" O( @& V! X' q: b) B# M4 D3 `% h0 d4 K0 S. n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. [3 p* b! @4 w- S; H2 b/ {
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ }& |$ Y$ y3 q' l9 O2 s1 V
A:Cast iron 铸铁0 h5 e! p' u, d! r# }+ `2 M* j8 M
7 y8 D6 Q/ l7 H0 M+ T
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: Q$ X6 W7 a" \7 M+ d( v  C
哪件装备下面有一个可移动的碗和一个S形叶片?
7 h- i' Y# U5 L# O# L$ @A:Food processor 食品加工机4 c0 A2 ~& @% G3 H% e) ^+ C
http://www.google.com.hk/search? ... iw=1263&bih=572) i3 O/ z/ z0 h3 t: l: V' B
6 J9 v7 t) }& T% r
46.Which of the following is not a rule for knife safety?" S- p4 ?6 g: F$ M  X, B
下列哪项不是用刀的安全规则?
! H8 q% |: _+ `3 @9 J  s( h# AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( i( L& t  I  q1 N3 p. }7 Q, o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 B" D2 y; Q/ L; ^# R7 p* X
A:RondellES
" x3 q- Y8 a1 |: ~9 Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 @1 z8 h5 T* n! k2 f9 Q! Q
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48.Which of the following is a diced cut used to garnish soups?" s( U& E/ s) U+ Q" w
下列哪项是切成小方块用于汤的装饰?' s% g" X5 z  I
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* j# F. l2 u7 i  x4 C5 J+ L' H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: Y& y0 K, Z2 V: z6 H2 B2 ^* k1 {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!!——
% _: \2 W  D" }" Q+ QA:Gaufrette
1 o3 _! d- `5 Q$ x' F$ W+ z8 Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 @+ W4 W7 u) k' A8 o7 G6 o1 h0 i5 p8 A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 ?: n0 m& ?) r0 m+ q9 L5 j5 [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 G2 r" O8 |% }3 {/ ?& w1 n5 z
6 v4 k8 Y: E9 a2 c/ \+ _5 a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 ^) [; r; f& I5 f- J
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): n$ ?9 r! k. d: T
A:Cilantro 胡荽叶 香菜
) w, o9 W9 S& Z" ^6 x* {1 {4 _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 D  D) \  c! v& }, U- k0 j# E* ~) V; w; N
60.Allspice is made from:5 }: W, f4 L0 n  n- R
多香果,  多香果香料是什么3 ^6 Z& n% @' m* A6 r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 P% h8 S7 P- h/ _7 PA:A dried berry 干浆果% w! M! `" e6 E
6 m5 D, y. a& d/ Q3 |% Q
61.Which of the following are used to make a sachet d'épices?8 K2 _3 Z- `" ~* ?# @0 X% n
下列哪些是用来做香包德épices?6 y# b1 x4 J  h( r
http://www.sachetcatering.com// l* V1 Z1 F% p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 t$ F# a) p2 t

. G) A6 A( [- W62.Which of the following condiments are not soy based?
' r7 ]2 h4 r0 |8 Y, w- ]" l下列哪项不是酱油调味品的?( G+ R  L+ w# A3 s# Q3 w
A:Wasabi 日本辣根' Z7 P- {8 k7 r+ S) ~- i8 ]
0 l* ~) j, |( [0 ]' ~6 x
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 U- a1 `3 j5 S" ~# \* c- }# e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:3 q+ X9 W+ S, d
A:Pasteurization  巴氏杀菌! e2 B9 [9 ~/ C9 D" P2 ~0 b3 R

) p7 U. S' V6 H  s" i, K5 F64.Which of the following steps is not the correct procedure for whipping egg whites?, w; W7 S8 R. r- O1 g7 R$ K! R
下列哪个步骤是不是正确的蛋清搅打程序?
+ @) C9 N1 o, [6 i  @0 A8 O0 vA:Allow to rest before use. 允许休息后方可使用。5 i" S- _5 }. i# H, {6 [! ^' }& p
( K$ r9 L% H% f& `2 k
65.The weight of a large egg is between:一个大鸡蛋重量介于:+ Z: |* Y0 n# B* N- _! f, i
A:56g and 63g 56克和63克
  p5 p. r8 H3 P% m& z' r
. T+ H: B, l- R; p: M66.Evaporated milk is a concentrated milk that is produced by removing
8 A* N6 O) e2 a+ ~3 }% F炼乳是一种浓缩牛奶 是去除什么做的
7 ?. \  Z1 W+ R+ X! z+ L1 vA:60% of the water 60%的水/ r7 ]) j+ K$ j$ ]- o( `
: c. j% v: G8 n1 b% n% T
67.A method of cooking that transfers heat through a liquid or gas is:
5 U. `1 {8 c) f一种烹饪方法,通过转移液体或气体是:
! N( i; N/ R. z- F- o% mA:Convection 对流
4 u: k. U' f) }) S  w" E
2 ^# E) X5 S6 a3 y68.The cooking of starches is known as  烹调的淀粉被称为
8 F" T  y  B7 r" `/ M1 r; ]0 VA:Gelatinization 糊化" B/ v% I9 Z( b) F: h5 i
2 X; T% g: w: O/ Y: O
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: G$ q. H3 _+ t7 B  \" QA:Braising 烤
5 g% D& e9 u/ ^% M$ U) a. T6 |
- \' ~8 b/ K  r. s9 p2 a" V70.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:0 p5 v" u3 j3 m! k
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 A$ F- J. p1 `4 E5 S+ U) n% e; C  K5 z1 P0 a0 {
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; j: d6 W, R$ h2 ?. ?3 j
A:Fumet 原汁
; G- J. Z, v/ D$ B* q* j8 X# F5 b
  R* J" v5 U0 T' Z# W72.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 F* z4 b  s2 Y5 e; l0 t/ v% \/ f, d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( B  t1 \4 @: M' k# D7 v0 N

+ ]* `! I/ d  n& |: w73.Which of the following is a principle not used in stock making?' i* Z. }) X5 D- S8 _
下列哪一项不是用于制造高汤(低汤)的原则?
0 t0 x9 Q% A' ?& Q4 }( j( tA:Start the stock in hot water.开始在热水中操作
$ F. O" a" p2 i7 `/ \
) b* N  s$ [3 W. f4 U8 T$ z74.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/ v! k3 ~6 U6 B6 K" k- e
A:Remouillage 法语熬汤( x, m3 V2 R) ~  C
http://www.haibao.cn/blog/post/176242.htm
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加油!
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