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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。
, K+ [8 k& S9 W- J# d7 \. f& S4 X/ u4 D" m! }8 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。4 T$ G- v2 O+ h9 e4 e' l/ K
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
% o5 B0 y9 m1 M$ ^! L" A1.Which of the following methods should be used to determine doneness in a New York steak?* W' Q9 S! J" ^7 M
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)
1 P/ M0 d, H; N, |6 B, C- B2 vA: pressure touch. 压力触摸5 v# Q% T: I1 K- Q4 O
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% f# W2 x) r4 P) u' {
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4 y+ `# c) b% _6 F
A: acid  食用酸1 t9 c. ?8 |+ |# `$ d" \
3.Vegetables are major sources of which of the following nutrients?
8 [5 f: h! h0 O9 \" `蔬菜中包含的主要营养有哪些5 P( e. ]3 g$ V, `( {- g$ l
A:vitamins and minerals. 维生素和矿物质。$ E4 m( I. l' B' e
4.Cauliflower is commonly served with5 z# d. n& W4 B9 k# h, |' o5 ~
花椰菜(菜花)最常见和那种酱汁搭配
: [! T: t0 h" f+ Q( @$ j; F5 _A:Mornay sauce. 奶油蛋黄沙司
7 u( E1 u8 f" q5.Which combinations of products are found in pie dough?
( @( F/ M. }0 O. A8 e, r) n0 }& U+ c下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: h3 W! k+ D0 V/ zA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 r0 P7 N) ~9 P2 a, Q6The French term for mussels is 法国语青口(海红)叫什么: r) H) L6 a5 h' r( L7 ]
A:moules.法语青口,海红0 y* }9 y/ @( T! j4 T. l
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 E) o8 e6 V8 y5 {
A:faintly fishy. 稍微有点似鱼味
5 O) K, R# L) M& h% u. Z/ v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 h. ?- Z* E" m( j+ v6 ?  d9 {A:2 days. 2天
: Y$ R, [0 _  s/ ], [8 x; P9.What are the principle ingredients in ratatouille?
3 v3 G; e; Y/ l/ Q+ Q; B1 x6 R炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 y$ H* W7 n5 rA:Zucchini, eggplant, green peppers, onions and tomatoes) n8 b$ n, U  Y" @! p6 N
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
- Q8 i  w8 w! }, Q. r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" g" B' T/ k3 `
A:cook food in quantities that will be used up within 20 to 30 minutes.
5 A+ c+ ~% T( F3 K( m% I/ x大批量烹煮食物要在20到30分钟内; R. X# ?# K+ D8 h
11.What person has the authority to issue a Health Permit?
% g' ^/ P) M8 a7 c% o+ ^谁有资格颁发健康证(卫生证)。
" g" H! r( k+ b6 L; ^A:Medical Health Officer.
( l8 w" h; W) S2 E3 q- T; d+ Q% N8 |医疗卫生官员。
  U& X+ p7 @: g& y12.For what period of time is the health permit valid?
4 K+ o+ s$ ?% p; a% k健康证的有效时间是多久?: u$ q5 I. f2 T6 O1 C- f' I+ ~" R
A:12 months.12个月
5 c# F; v+ p" P* b/ w' `+ @! P13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ P7 i7 M: t6 n" D4 g1 e在食物和饮料准备区,通风系统换气的标准时什么/ \" e% g: g+ t: A9 |. ?* h5 ^! f; |5 @. K
A:08 times each hour. 每小时8次* Y2 }& b; x9 ^! q
14。The minimum temperature for manual dishwashing in the wash sink is+ ~4 B3 y0 t5 m, g- d
手工洗碗,洗碗池的水温最低多少度?
5 e$ _  ?( G5 R2 c4 YA:110 degrees F (43 degrees C). 43度+ B& Y* U! j+ T, B9 z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 _! z+ t6 {4 D% {' D' U6 F4 T用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, |# T2 M! f) D  _) r6 ~1 P* v0 J
A:180 degrees F (82 degrees C).  82度4 ^* q' j% [! D+ v0 F) h9 }
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- j. s( X8 _% H. O% l+ M用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( b/ Q% D, {5 \0 RA:en papillote.  法语自己理解" Q% c" @1 t4 I4 s' U
17。Wing or Club is considered a* c- H3 M  \! g: v; C' o) X: H
翼和CLUB 被看做是一种...- J8 I1 y7 w/ c, t7 B& m
A:Bone- In Cut     带骨切
; [5 j% X9 U' r/ b* j18。New York is considered a   纽约牛扒被看做是一种
# B1 D/ q: Q& I% kA:Boneless Cut     无骨切
- n9 s9 H5 ~; ]4 J0 k+ H5 `19.In general, a court bouillon for freshwater fish will contain& S$ E% t. m# y, Y7 q2 g
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 b7 J+ \6 Y9 }! {- b7 I! Y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- L1 f/ F$ y5 E和做海水鱼同样数量的调味料和香料
( ^8 o- V9 y# u( t20.Anise is very similar in flavor and appearance to
6 H& P, d3 O8 o. I八角和下面的那种原料有相同的味道7 u& s; n8 p! r( e1 D" h9 u( B
A:fennel  茴香9 B* A) M5 O- g7 O; P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 i( }0 N4 g+ \# `- ~下面那种原料更像大葱且有平面的叶子
0 W2 X; ~! z$ j: |; j1 ZA LEEKS  似蒜葱 (这边人叫京葱)3 }2 S- x1 u0 q, b  |
22.Which of the following cutting shapes refers to a small dice+ _1 Q7 I+ e9 z/ L
下面那种刀切形状指的是很小的粒(末)5 A# n! ]4 k) o) a9 g/ j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  W' S6 ]! `4 M* X0 d23.Oil is added to the water for boiling pasta in order to
! T+ u: r: m+ \! K/ r6 }向煮沸的pasta (意大利空心粉 )中加油是为了9 [8 Z+ `6 R6 Z2 q) J
A:prevent the pasta from sticking and to minimize foaming action.
8 z0 D3 J$ @% z: M0 \* r7 b防止面条黏合并降低发泡。  m& a# ?; P3 }7 H0 w7 j6 ~( H
24.Which pasta dish features pine nuts and basil?
0 z0 o# H/ I3 u. U; j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 @% t: z/ e8 b! u1 D3 ?
A:Pesto.一种绿色的意大利面酱
, U4 u" A! ]" j/ dhttp://www.tianya.cn/techforum/content/96/563836.shtml& h% Z7 [! L6 l' M! R1 J

$ }/ P4 w- L8 M( P  e25.Which of the following is a spring vegetable similar to spinach?
8 ^) ]8 M. K1 U3 L9 C7 m4 N: B下列哪项是一个春天的蔬菜类似于菠菜?; i  d% v! [# x+ f/ `" q
A:Sorrel. 酢浆草。5 b8 W, n& ^5 ^; [; 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:
$ n& U* {6 `. J+ F( |# w1 I哪位厨师最早带来高水准浮夸的美食* G/ E4 d# A- g) u# [
AAntonin Carême 人名 安东尼·卡罗美* V' W4 A3 O" T; s
  ]2 ^" V* I# b% `/ e1 T
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 y: L, @( S9 H, i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- k" @; }. h4 F; ^; x/ s5 O
A:Cast-iron stoves         壁炉
0 D2 r6 Y" z; r0 M( V, chttp://www.usstove.com/products.php?id=6) i; x# k" V% h& a1 P
! f' M3 o7 J" i5 J1 l; F7 i
28.The French term used to describe the roundsman, or swing cook, is:
; g0 g" Y5 m' w( W; S法国术语,用来描述roundsman,或摇摆厨师是:# r8 x: b  ^4 l+ \/ _
A:Tournant   图尔南: x# ^# K2 O1 w5 U- i' D+ t' r

0 n+ i" X- X. C29.Another term for the wine steward is:' M9 _! x+ e% @$ y5 X- j
葡萄酒侍酒师的另一个术语是:
- i& v7 n& D* l* AA: Sommelier 侍酒师+ G! o7 }$ ^, s
( L. b4 O/ T0 C9 ?7 f" n6 b  ~
30.Molds, yeasts and fungi are examples of a:
1 o7 H  V0 a' P% \- A0 _霉菌,酵母菌和真菌是一个神马例子4 S- n/ x$ E: H* b' k, m) X
A:Biological hazard 生物危害$ t2 \) V! v' c/ w8 g6 A9 h

! ^! K- G3 w2 L1 w; [' V8 O8 x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; F7 q8 b, t" y# a1 S, c- K根据加拿大食品检验局,食品的危险温度区在多少之间:9 q+ ?, G% A) |! _! n% q% G
A:40° and 140°F (4–60°C)     4-60度* j! j! X; }4 T/ Z

; o. Y  j9 @2 @: \32.All bacteria need the following for survival:. l; \9 @" p8 ]9 u) _
所有细菌生存需要以下哪些内容:3 i) j7 `3 x1 ]. ^2 a3 T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 G. m$ R( h& L% W/ G1 |
) B& v  W: [$ u% u' _: E9 x4 v, Y6 |
33.Which of the following correctly represent critical control points in a HACCP system?1 j4 _. N% z% _
以下哪项正确表示了HACCP体系的关键控制点?
! `: J6 B6 U6 U2 HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 G* W% x/ ?8 |" u2 V9 Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 f0 i2 |9 W# d" O
* v8 S' l  _7 Y( G. T" P
34.Which of the following is not an example of a carbohydrate?
5 U4 y# q/ n6 y' g下列哪一个不是碳水化合物的例子?
# e. x# e4 q. m3 J& KA:Essential nutrients 必需的营养物质( B# e1 t) I' I+ f* n
, N/ {5 _+ v& Y0 f( r$ v5 c
35.The process by which a liquid fat is made solid is called:) X  _( g: j: {6 h5 H
液体脂肪做成固体这个过程叫什么) a* i2 r: d1 O
A:Hydrogenation  氢化+ M4 n) K' A" T; s' Z9 S
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36.Which of the following is not an example of a fat substitute?: A1 m% z- ?( Z% F
下列哪项不是脂肪替代品的一个例子
# o, d) _4 r# c( oA:Acesulfame K  安赛蜜K表
% e, C& b" I& r+ K
6 T- ]- A$ L5 G37.Health Canada requires that a product labelled "fat free" contain:
- C  _; i/ z+ Q加拿大卫生部要求的产品标有“不含脂肪“包括:. ~& B( j  s. L! l+ ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" w3 U4 u% E5 ~/ d
( E* m' V( |( n( ?  B* k) Z
38.Which of the following is not a problem associated with converting recipes?
* Q$ o1 G3 h( F3 ?5 ~9 z下列哪项是不相关联的转换配方问题?% Z0 u4 j; F8 q. Z' t' I
A:Unit cost 单位成本5 R8 S3 `7 V/ a+ w. A) q. t0 _" f

+ z, q" {' Y- N( h39.The condition or cost of an item as it is purchased from the supplier is called:, l3 W* ]4 }' @" D" l9 Y3 Z
从供应商采购的物品的品质或成本叫什么! l+ s( J- T& w1 J0 G3 |
A:As-purchased cost 购买的费用
* T7 S2 r2 G/ D  a; R
& T# Q* P5 G+ ]$ c+ ?( |2 x7 u! F- h40.The amount of stock necessary to cover operating needs between deliveries is known as:. M+ e4 t* ]4 K1 H* d( e
在新货到来之前用于日常所求的必要库存量叫什么
6 r) ~) h  ?: c: M* {A:Parstock 基本日常最低库存
% {+ }# k$ b8 H! `5 M+ u5 |0 U
! U  X6 E! ]" u' i$ e! l( e41.Which of the following abbreviations is used to describe the proper rotation of stock?
  h& t& B* ?9 ^/ d1 ^# ]0 v) o( g下面那个缩写是用来表明正常库存流程?
4 {8 ~9 J$ X1 V: G* l1 f, m  {A:FIFO=FIRST IN FIRST OUT 先进先出
: Y5 q0 I  A$ I+ J
1 f( N" S; p' l4 N42.Which of the following knives is used to turn vegetables?
5 S, I4 c+ M6 U& ~下面的那把刀是用来打开蔬菜吗?( l; @: p3 i7 U
A:Bird's beak knife   鸟嘴刀
1 g" G# R. A* j4 u! X* ?http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ k5 f# Z- ~; l7 c6 }7 G
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43.What is an instant-read thermometer best used for?, s* L  o7 P# V4 S9 h* L
即时读温度计最好用于那方面?+ a8 D/ R3 Y: `3 t; @3 r6 q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ z+ `- k3 @, z) z9 M
, K0 @3 O' W7 \$ V7 d4 w' s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# F$ X' L  s( K' M/ p) Z9 W下列哪些金属材料受热均匀,通常用在铁板而且非常重# ^6 W0 @% B/ `/ Z
A:Cast iron 铸铁
% \! ^* f8 m0 |/ r3 {
  D5 F7 F5 q1 a& E9 `1 n! b8 U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ E# j! }# n; ]. b3 T, V, p' K哪件装备下面有一个可移动的碗和一个S形叶片?3 i( q( p, P, n3 M/ B/ G$ c) }' k* k
A:Food processor 食品加工机
+ T  y" I- `) F) Y/ Jhttp://www.google.com.hk/search? ... iw=1263&bih=5724 z7 u2 u2 {+ l+ {0 r/ z1 o
- j7 ?+ u8 n, B" k7 {0 M9 M/ Q+ }
46.Which of the following is not a rule for knife safety?- d4 x' M7 G) P4 J* }; M' Q: O$ j
下列哪项不是用刀的安全规则?3 g9 K( T  G: L1 m& X, S& n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 [5 c4 {6 v1 Z7 F* H6 s3 ^& s, l9 e0 e' t" W+ D1 K" P; N3 t" W
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. q0 U( r1 z' a. T* N% o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' c5 ]- U4 e4 x. S* t% X
A:RondellES
$ e2 Y6 Y. i& K4 c; ~# P% o' |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 r/ A, ?& S) Y, S

4 Z$ p2 e! g: Q% O3 Q48.Which of the following is a diced cut used to garnish soups?
- R& G4 E! B$ M& X$ h) w  {下列哪项是切成小方块用于汤的装饰?% Y% O" ?5 g; D. b; X/ ~5 H( t
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& u2 X7 E  x$ Y$ j- q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: @- Z: m: W" D% r) q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!!——
' d; }& M; p. }& \/ FA:Gaufrette 3 T4 m3 z' N6 s: Y7 z1 v4 k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; D! W! P! o! l2 i' g6 m7 ?3 |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, I4 L# s+ M/ P# oGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 i- Y; S! L$ o5 p2 ~

$ L8 r& M* t* Q) C& A" r  g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; `4 }5 Q, |1 S' e' }1 \
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): [, H4 m1 F6 g
A:Cilantro 胡荽叶 香菜
2 \. U: C0 z0 c3 O8 x3 O& z' Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ L) i/ V) `* ^1 e5 t

) M! L+ X* {$ h& A60.Allspice is made from:
, a' k6 Z$ j2 i' s% x0 Y- n8 @ 多香果,  多香果香料是什么
  v. v7 J/ O+ }$ Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 s* o9 M: q: c6 O/ m8 L5 [A:A dried berry 干浆果
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* y5 L3 P, D' l/ d) d$ E61.Which of the following are used to make a sachet d'épices?+ W; b" V* g7 m6 F5 Y
下列哪些是用来做香包德épices?/ i  ?6 K: ?5 b9 `1 E; {8 q+ }
http://www.sachetcatering.com/
* |; v" N4 Y4 P4 w: L, P9 o" XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ V6 P! j1 @5 B+ N6 M1 }4 t4 E, K
  x8 `6 D, R9 i+ I62.Which of the following condiments are not soy based?
% @! r: B) D7 U5 o下列哪项不是酱油调味品的?
. L7 V& @5 w( Q* HA:Wasabi 日本辣根
( ]& D" z  g( z$ R! ]  M
+ r& |& [9 o; b( E1 W5 O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( E$ S* F" \6 a6 Z9 y# Z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:- y( R! m9 P# D8 C: V; A
A:Pasteurization  巴氏杀菌$ D( y) T" x5 C: U# j

. ?1 k, i2 _! \% D& X( q- M* g4 R64.Which of the following steps is not the correct procedure for whipping egg whites?
0 E6 j' X6 W: ^下列哪个步骤是不是正确的蛋清搅打程序?
. ~! P: z- q, ~1 Z- ]' FA:Allow to rest before use. 允许休息后方可使用。! K0 C& e, _; d1 b# H8 t; _
% }# m* ^# W& h; y9 k- L
65.The weight of a large egg is between:一个大鸡蛋重量介于:6 @" V+ c: e$ |
A:56g and 63g 56克和63克
1 Z: r% s% c/ |3 Z: ^
, c- o( T, e7 G+ R9 @66.Evaporated milk is a concentrated milk that is produced by removing5 Y1 x  q- {% L
炼乳是一种浓缩牛奶 是去除什么做的
) _2 m6 O" a  y/ F9 C7 l5 RA:60% of the water 60%的水
& V* r9 w# n" j; Y7 R% Y" M, s8 s1 O( ]' q$ x" G7 ?1 Q; F# z
67.A method of cooking that transfers heat through a liquid or gas is:
1 o. R2 W, q, x- L" A0 ^一种烹饪方法,通过转移液体或气体是:: e" |# `+ w& S9 b5 P
A:Convection 对流4 I6 D# {2 y2 G: h% z& v

- @" L% {; v6 T/ U2 F; M- V68.The cooking of starches is known as  烹调的淀粉被称为
) I1 `/ z! R% b, E/ aA:Gelatinization 糊化- t0 V3 s/ x" w: K

: b% e6 n0 L  ?. U& P# a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 ?4 r3 L. ^; ?A:Braising 烤5 q0 d* F6 A' u( ]/ @/ U* a
/ s2 ^+ u' a& n7 a1 o7 d
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:
2 w7 l& b0 p$ H" aA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 u3 g6 ~1 T0 A/ ^: ?$ b4 U. R( @
2 B. K3 F7 k3 c6 `5 w8 E
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
4 H( S8 p. z; I( b3 w: J( }, ~A:Fumet 原汁6 h- x8 u4 @1 k, d

' f3 {% K7 w* [2 o8 D! ]& \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
) b8 u" p7 e5 R* ~6 CA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) [  @1 G8 b* |$ n: I, V/ s& `7 c' I9 K8 X3 m0 n: _" F0 o9 T$ k- y8 e) l" \
73.Which of the following is a principle not used in stock making?
, M% _$ i! g7 I) V2 Q7 Y$ V下列哪一项不是用于制造高汤(低汤)的原则?( C" q; D/ N- e* C; e6 i3 v
A:Start the stock in hot water.开始在热水中操作
, W) E0 E: S" @" ?3 u7 l6 m/ u: H2 |/ x) m, j: 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. X% R* L& b8 [/ D( W: D+ [
A:Remouillage 法语熬汤
2 N4 q1 W0 N- K1 E) q" o/ nhttp://www.haibao.cn/blog/post/176242.htm
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