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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。+ f+ Q! Q: D' U' W+ m& x

# G: e% R9 @) |; ^  Y% b; w/ _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。
+ x$ @0 S4 e0 f( E) h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 K( a0 l4 z' O4 [. s
1.Which of the following methods should be used to determine doneness in a New York steak?- c: `" J, _& w) 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)
% [! x8 E* X* S' z  b" f, cA: pressure touch. 压力触摸2 Y* C% I& p/ B6 A7 V6 j" |! b$ k
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) t8 a  h: r4 v3 p4 Y& ^
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
8 h$ }5 R" r" ~: _8 iA: acid  食用酸1 E+ e3 ?+ p9 ?. S
3.Vegetables are major sources of which of the following nutrients?# e* W$ v: X( l1 E9 O. ^4 ^9 P/ }
蔬菜中包含的主要营养有哪些/ U( K  r' @( K; x: G
A:vitamins and minerals. 维生素和矿物质。
, \8 n4 I& _0 D1 s- J) W  T  E4.Cauliflower is commonly served with
9 v5 B( `3 Q) y0 l- G2 L* L) u花椰菜(菜花)最常见和那种酱汁搭配
) b3 {6 n+ N* S  uA:Mornay sauce. 奶油蛋黄沙司
" W# |( ]6 f7 Z6 \( l5.Which combinations of products are found in pie dough?9 z) U4 J- {7 f! S2 J
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)3 ~% n: b0 q9 w! z2 c
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* y: T6 C$ Q* p0 y% h1 S
6The French term for mussels is 法国语青口(海红)叫什么+ ^+ h4 B1 Q6 y6 |- h
A:moules.法语青口,海红) N' D! ^2 z3 j; K
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  `* k6 t$ d9 K
A:faintly fishy. 稍微有点似鱼味3 g, V0 l) G, y, q( |$ Y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 Y7 s, h0 G1 P; |# C: _# U5 f: Q
A:2 days. 2天
. R) `& I4 y& A/ K, G9.What are the principle ingredients in ratatouille?
4 E3 b5 x# N7 E2 r( X炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# Z3 E' `5 n" r# Z8 Q( e( c. nA:Zucchini, eggplant, green peppers, onions and tomatoes% g% {. Y' D$ f: g# a- H( {9 H& T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: m8 p- f! `, L! A. l9 e4 O10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! v0 `" o2 y- c4 P
A:cook food in quantities that will be used up within 20 to 30 minutes.
: Z6 }: e! r8 X5 w  |0 \大批量烹煮食物要在20到30分钟内( ~/ b/ Q: P- ]8 M7 ?4 ]4 t
11.What person has the authority to issue a Health Permit?
: N' p2 D4 y! l) I( W! P/ V7 ^谁有资格颁发健康证(卫生证)。
6 W' }( p) H+ Y, X( y, dA:Medical Health Officer.' t% u* F: E6 s
医疗卫生官员。
8 |, ^8 G$ E4 D6 [12.For what period of time is the health permit valid?
2 i' ^- I# `2 C# S健康证的有效时间是多久?
/ ]) ~. m5 |1 H( xA:12 months.12个月
& u. S. N$ A+ o* m9 I: p13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 [' ^. B* r! L* D3 E. L
在食物和饮料准备区,通风系统换气的标准时什么+ O4 Y3 B4 i" A$ [2 z% u/ Q1 P
A:08 times each hour. 每小时8次. s* j/ v- b4 ?( k3 Z- q; Y  F
14。The minimum temperature for manual dishwashing in the wash sink is
+ h9 U4 j& k$ E! A% F$ r手工洗碗,洗碗池的水温最低多少度?
' g/ p, c6 E  W7 K! d- YA:110 degrees F (43 degrees C). 43度
, l2 {7 V8 @$ L% O9 N& z% C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' S! B7 Y2 Q. O) i7 j用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! Z! u% b9 R  t1 V/ P( KA:180 degrees F (82 degrees C).  82度0 @# Z( o  ]8 d/ @
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. N7 W7 ~8 e5 ~4 H" P2 ^, T
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 S, U5 v: [+ f5 ]5 d7 zA:en papillote.  法语自己理解
3 s# i& X1 i* G5 l17。Wing or Club is considered a0 d3 _! a% d. u7 U
翼和CLUB 被看做是一种...2 E  @0 N1 a' K8 n; w+ l0 k
A:Bone- In Cut     带骨切
" w, k3 V- Y" a6 u9 t18。New York is considered a   纽约牛扒被看做是一种$ f) c+ J1 F$ m- l6 \
A:Boneless Cut     无骨切' j* o$ d' p0 E3 R* P9 f: f
19.In general, a court bouillon for freshwater fish will contain
% o7 v) p1 d4 P% V4 R. u9 y* o$ D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
$ t8 |$ k4 V4 H) i+ x" ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 |7 h% Z! j: @3 |
和做海水鱼同样数量的调味料和香料
9 S7 C' [3 G+ T* |" V% q' l3 C20.Anise is very similar in flavor and appearance to
5 i. b2 k6 Q  k, d八角和下面的那种原料有相同的味道! q& ?2 I* Z  ~
A:fennel  茴香8 v- X9 P. v! \$ P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% y; Q: M' K! d3 B: E: m
下面那种原料更像大葱且有平面的叶子& k1 T* ]' c7 W7 l
A LEEKS  似蒜葱 (这边人叫京葱); u+ E$ P' F7 ?, ?4 w( u5 \
22.Which of the following cutting shapes refers to a small dice9 l8 J  E. d& j# \
下面那种刀切形状指的是很小的粒(末)& l+ x, [* ^* O8 L2 u6 f  A) N
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- p( q7 h! L: M# ~: s( k* M23.Oil is added to the water for boiling pasta in order to" F  j! m, \8 S
向煮沸的pasta (意大利空心粉 )中加油是为了# h4 u9 a* h+ r% ~/ P3 C8 q1 o! d
A:prevent the pasta from sticking and to minimize foaming action.! b7 R& k. [1 P# K$ t% T- V- F7 Q
防止面条黏合并降低发泡。
  D# w2 T- f7 t+ x" U1 L24.Which pasta dish features pine nuts and basil?
( S7 {9 z, g% e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 N3 K; e# D' e$ h  N9 |9 y& C: W
A:Pesto.一种绿色的意大利面酱
8 }- r, b$ W; F7 ohttp://www.tianya.cn/techforum/content/96/563836.shtml! H' z1 Y: U9 k' Z

$ e' @+ K- \- u  w) ], u$ M! d7 @25.Which of the following is a spring vegetable similar to spinach?
+ J' `- w$ Q2 N下列哪项是一个春天的蔬菜类似于菠菜?6 v( b$ P5 s/ D- l5 Q3 x
A:Sorrel. 酢浆草。% g: o; K. K, w! P/ @* Y
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
鲜花(33) 鸡蛋(0)
 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?
鲜花(33) 鸡蛋(0)
 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:# K4 s, O! p* B8 X. u" e
哪位厨师最早带来高水准浮夸的美食
5 q* Q# |3 o3 F2 wAAntonin Carême 人名 安东尼·卡罗美! E8 ]2 P/ |/ p* x3 }  x6 M$ i

! @  ]6 ?) `' B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; U9 k, O7 s/ |# h8 z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 d- r# h2 A. ?9 Q% t" T* k6 xA:Cast-iron stoves         壁炉/ h% H. \: H) d7 C
http://www.usstove.com/products.php?id=6: ?9 c  z# n* Q' N' U- w! W5 g1 o
7 |6 s, B8 }* B$ z/ h
28.The French term used to describe the roundsman, or swing cook, is:/ A% }: {4 {2 A! K
法国术语,用来描述roundsman,或摇摆厨师是:
9 [4 z% e/ O1 o$ ^4 J+ ?A:Tournant   图尔南
+ k  X: C' \$ f& x7 G$ |) W0 Y+ U! }5 I# C% F
29.Another term for the wine steward is:
2 R0 ]& m, t1 ]( `葡萄酒侍酒师的另一个术语是:4 ~: P3 ^. W0 {7 ?: L0 L6 W
A: Sommelier 侍酒师- N$ S6 p& P  q$ |+ m, q/ n

, ?9 {: Z$ \; `3 Z9 F* k  p30.Molds, yeasts and fungi are examples of a:
" _$ y& x' K8 O2 Z( F% u霉菌,酵母菌和真菌是一个神马例子
7 N- C+ b- C' e5 N: l0 @A:Biological hazard 生物危害! ~2 v* f( B  \! x1 l" U

0 x. ?5 z6 ^7 G. O) }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 H. E# v9 d$ I8 K! D
根据加拿大食品检验局,食品的危险温度区在多少之间:, l, U3 A2 k7 J* y
A:40° and 140°F (4–60°C)     4-60度/ W- I6 d5 H  d4 Q# r$ D. P

. T! \% D7 M: z, g- I' [4 _0 |32.All bacteria need the following for survival:: n# ]' c; C6 G) ^/ Q
所有细菌生存需要以下哪些内容:
1 B. \9 f, n) M# Y; uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
. c$ {9 C5 n) v0 B$ O  S4 w) @8 q; V( j9 ?
33.Which of the following correctly represent critical control points in a HACCP system?
' P" \/ s% x5 N/ ~1 t以下哪项正确表示了HACCP体系的关键控制点?5 o. q" v* Y# Z0 U4 N9 k' G' G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 ^- n) L2 P" s0 X6 n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  N: S7 B6 W4 u; \2 x9 }" Z' q' |( Z
34.Which of the following is not an example of a carbohydrate?/ ?4 I  I- p1 u$ {! J& T+ z+ {
下列哪一个不是碳水化合物的例子?: g, i- a4 ^4 ^2 x2 q
A:Essential nutrients 必需的营养物质7 g1 h4 r( @% N" d, f4 N1 `

' a. M# \: u; K: V; ~35.The process by which a liquid fat is made solid is called:7 o7 S  h/ ?8 g
液体脂肪做成固体这个过程叫什么) Y' d+ N' R. y
A:Hydrogenation  氢化  b3 ]" T! X( E! T6 |0 ~7 v( x& ]* y. S

8 R+ K3 M9 a' |$ c  T36.Which of the following is not an example of a fat substitute?
" b0 U: X* ]- U下列哪项不是脂肪替代品的一个例子7 A0 N$ h6 F; C2 s! ?
A:Acesulfame K  安赛蜜K表
4 J2 G4 `+ X$ \# `+ n# o' M0 l
% o% ]' m- K$ Q( {6 \/ g37.Health Canada requires that a product labelled "fat free" contain:
, E4 o: }6 v: w6 f% [2 j& f7 z加拿大卫生部要求的产品标有“不含脂肪“包括:! \, J+ C. H8 d- r* n: }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! \/ n, T! I% G+ c) [8 S. [

4 w  U1 O6 S& c9 M7 d0 s38.Which of the following is not a problem associated with converting recipes?
9 J& }& x6 {, q+ K: u+ y# w下列哪项是不相关联的转换配方问题?
0 N: Q5 e" a/ ~: e3 A( ]0 w2 xA:Unit cost 单位成本: @5 d+ w  o$ _7 h) L

5 u$ \9 Q+ N7 ^$ i- J39.The condition or cost of an item as it is purchased from the supplier is called:1 R5 Y' O9 o. B% `( R; _
从供应商采购的物品的品质或成本叫什么5 N  D; a, w7 c2 H8 U+ y1 [
A:As-purchased cost 购买的费用8 m- h' _2 W8 P6 M* a0 s, o

. w. j5 v# m  X: F8 M6 ]# B40.The amount of stock necessary to cover operating needs between deliveries is known as:
# g7 x# N& B% p8 u) X  j在新货到来之前用于日常所求的必要库存量叫什么
8 z* R. |6 t  d2 R* `9 }A:Parstock 基本日常最低库存- p5 z8 U1 I9 _) d4 F" o
, \5 j0 _) Y% R- m
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 @* i8 D* t8 a( \# ^$ l3 ]9 g) {
下面那个缩写是用来表明正常库存流程?
0 v: u4 P2 R& b* b* ^/ a& T( WA:FIFO=FIRST IN FIRST OUT 先进先出
' L' ^: J  S  K8 c6 g/ |
8 @; u' p9 j2 f7 E+ l1 d# g. }42.Which of the following knives is used to turn vegetables?
1 |( Z) a0 G/ C  _/ s' M下面的那把刀是用来打开蔬菜吗?
; _5 \1 l5 Y$ r5 R: N. \A:Bird's beak knife   鸟嘴刀7 b$ A* D9 G' X: {- K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ @( p2 f$ e- ]+ u5 J
9 R8 r( \' u  w43.What is an instant-read thermometer best used for?
5 Q' K8 g/ M" Z  K  K/ i: O即时读温度计最好用于那方面?
6 }5 K, [2 O+ r+ HA:Checking the internal temperature of a roast 检查被考物品的内部温度0 t1 B3 s+ f* S: V$ x

$ R7 v( Q( O" @4 b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: v/ T! h+ i" V% w$ R; K& ?5 {
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 J6 H! Z+ S2 uA:Cast iron 铸铁1 ?5 ^% M, ]2 r9 l% O
! l( U. w6 J" O$ o9 j
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, r3 T9 M- l; _1 I, X
哪件装备下面有一个可移动的碗和一个S形叶片?5 a$ O- n7 q+ p8 [+ m3 k
A:Food processor 食品加工机
1 M: t" o* M) r+ W/ _6 Phttp://www.google.com.hk/search? ... iw=1263&bih=572
8 q6 E( i: s  B; i, B# |6 T2 ?* h' _0 s6 v
46.Which of the following is not a rule for knife safety?
" _5 a3 d) R, A$ H$ k- B1 \2 a下列哪项不是用刀的安全规则?4 ^: t- \* x; v, ^$ o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ h' K4 L7 g  {! t# U) U

( x& a- B+ _5 @7 a4 v- B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 g7 `# x4 m5 y$ n  Z* M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 b3 G( T- q! B
A:RondellES
# f# h* ^# m1 v3 thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% i; l) I/ k) d6 h: g
5 b9 {! N3 S% [7 d1 ?# W
48.Which of the following is a diced cut used to garnish soups?
( T! v' }3 o2 j/ h; t下列哪项是切成小方块用于汤的装饰?' w0 @: K& J! J  U6 W! j
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 V7 Q# V, ?: i  h" g* c, J
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: w9 d1 e: n" H, K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!!——3 q& J3 O5 y# ^2 f* ]  j
A:Gaufrette
/ p+ f# S: n( `5 U, x( vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 k; U, A8 ?1 W# t( ~+ U! D7 B- T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* o+ ]: w) U& f3 n; q9 D+ H  D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 f' k! D/ _7 _, s0 K- @7 {% H/ ~( }0 \& L5 J
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 x, P1 C% a3 }( p5 L4 O
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)
; ]/ |4 V) D; W! u; Y  R3 fA:Cilantro 胡荽叶 香菜/ @9 q! M& L0 K4 j; l" K  e7 Z( |4 |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  A, O* \2 D3 |. y, D

) ^  Q9 S1 A, h60.Allspice is made from:3 Y+ Y9 R& L" C( h
多香果,  多香果香料是什么7 @* W' Y# o* v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; l1 W" U$ ~5 u; f. @
A:A dried berry 干浆果
: F4 s* m- ~) Z* N0 D. z4 y2 T) Q8 O/ b. W  x: c- e0 n
61.Which of the following are used to make a sachet d'épices?5 Y+ r! _# z/ e, p
下列哪些是用来做香包德épices?
( G& _( V: X# x! shttp://www.sachetcatering.com/- F5 Y2 p6 Z0 {/ C1 l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ h* m. u6 @* U+ L, r5 {8 H6 R$ K6 L
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62.Which of the following condiments are not soy based?4 w0 f' J! g. e4 U2 z* J: m
下列哪项不是酱油调味品的?$ A; z% E/ j; W2 f7 D! K8 ^
A:Wasabi 日本辣根# {7 F  o+ E6 U/ ~
) a( N( ~4 X5 [' }3 e% g
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- W) }1 k# b2 g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:
) P# x/ l6 f, \1 [A:Pasteurization  巴氏杀菌; [) [% ?  t3 \% f: x, S# ?
' \/ C$ s% v& L
64.Which of the following steps is not the correct procedure for whipping egg whites?
! C1 ?& i5 ~6 _& G, ^$ U' F下列哪个步骤是不是正确的蛋清搅打程序?" n  s$ ~" H" O/ a( ?. H
A:Allow to rest before use. 允许休息后方可使用。0 r3 z' S# H) G( j1 B( H( u

! v. |: H) `. D' v' W: V65.The weight of a large egg is between:一个大鸡蛋重量介于:) f$ P; w" |1 R$ I3 T
A:56g and 63g 56克和63克
- @% L/ N$ x3 q6 z$ s6 [5 P8 H3 H2 R. r% }9 K( f6 e
66.Evaporated milk is a concentrated milk that is produced by removing/ B- N- g$ L# U1 m6 v$ R  ?, C: R3 L
炼乳是一种浓缩牛奶 是去除什么做的+ C, R5 C9 W: u) j* p3 x  }
A:60% of the water 60%的水
) X& w$ `8 B1 A1 V; w, e( F' P$ \
; L  |  ]( u# j67.A method of cooking that transfers heat through a liquid or gas is:
! Y4 S! c" Y( T3 ^, S- x. ~& D( \一种烹饪方法,通过转移液体或气体是:
  Y# o* X6 Q- I1 tA:Convection 对流' Q/ R5 G7 C& f  l6 n6 N
- |; m0 s$ R4 [7 k% E% d( h- u, ]
68.The cooking of starches is known as  烹调的淀粉被称为
+ `) W6 O6 B6 \9 I7 l2 }0 G. k7 W( W" \A:Gelatinization 糊化
1 r5 _7 I2 x* _  N5 P/ }4 |. w6 a
  Y: C3 A- T& x- V# D, j  f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 H6 F4 W6 e; y, x8 p
A:Braising 烤
7 V6 x+ l, A7 m$ ?5 g  H2 m1 S- V, H" x' D+ ^+ ~' u1 }
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:( g- ]9 x  U" C9 [' }; V& l! G$ a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. W- `: z8 i. z

# l. u$ u" z5 H; I4 F2 f* [; K3 f71.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  p& e. F) O& B3 k( c
A:Fumet 原汁! _/ l# }+ x  \
% R4 Q- X5 q7 L  u& B
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
3 N9 Z* t8 ]' T1 ^9 U7 Y0 }  FA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
: ?- @( F, {: ?; @) }. \  j. u3 ?( T  g1 k8 Y" R; J6 m
73.Which of the following is a principle not used in stock making?
5 y4 C3 f0 ?" O1 a5 I下列哪一项不是用于制造高汤(低汤)的原则?
7 s8 [9 B2 K# \' Y( C7 Q% nA:Start the stock in hot water.开始在热水中操作  N; Y) @7 d( _7 J) D4 L: Z# A
( n6 X1 y1 @# ?9 P' d5 M) c8 z( N
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 s* N/ g7 @  ~
A:Remouillage 法语熬汤
& r. P3 S) P* z0 U4 M9 v# W. q9 \http://www.haibao.cn/blog/post/176242.htm
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