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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。$ h6 J' Z8 F6 B( _" d
0 l9 ?1 F& a" Q0 ~# G" x5 {3 p: ]7 U
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。6 x5 m- c0 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
, {) e7 j2 a' S0 s$ S3 Z1 q$ ]9 l8 z1.Which of the following methods should be used to determine doneness in a New York steak?
  d% S" W6 O: W" e- @: {: H( G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)9 c6 `6 S; d$ p
A: pressure touch. 压力触摸
' Q% ^9 n  H2 V2 `3 x% W2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 l: K' a; h3 y. B
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$ J8 C! x  t% N1 i; V
A: acid  食用酸* w+ O' d+ a" i) v  J
3.Vegetables are major sources of which of the following nutrients?
7 N2 d$ \$ ?7 Q( y蔬菜中包含的主要营养有哪些  Y: h' [+ h1 W2 X
A:vitamins and minerals. 维生素和矿物质。
+ f5 @2 `# j/ u; y" S" `4.Cauliflower is commonly served with! w5 \# q3 w$ p( b1 ^) w
花椰菜(菜花)最常见和那种酱汁搭配
: `+ P$ B# b. s$ n4 O- kA:Mornay sauce. 奶油蛋黄沙司* i% v3 |( ?) a) }. f0 c
5.Which combinations of products are found in pie dough?
( X  D1 g' u7 G$ o% |下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), C1 t  ^5 j& w  U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# Q+ s1 k% ^5 O5 u$ d$ Z/ L" T6The French term for mussels is 法国语青口(海红)叫什么- ?+ m! F, x' n6 Y! F- O. U
A:moules.法语青口,海红
! _: \/ k  f1 [7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' |. N9 q4 B8 B2 V3 T  ?
A:faintly fishy. 稍微有点似鱼味
+ t) n9 _5 C* P% o* S4 M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 s& k: O; [' v0 iA:2 days. 2天
* O; M( m0 h2 T9.What are the principle ingredients in ratatouille?
8 c6 o$ [, V& }* R+ j/ c- B% b炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); C  F+ ]  ~  t5 L& Y4 C' \2 _9 w
A:Zucchini, eggplant, green peppers, onions and tomatoes* I# `/ G& |9 ?/ W% P
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ d$ b4 ?! i9 }, o/ g$ M6 I10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 w3 z: j. W  ^6 }& i
A:cook food in quantities that will be used up within 20 to 30 minutes.
9 {3 s. ]' F, J9 \9 o大批量烹煮食物要在20到30分钟内% F+ _! p, D* y( b
11.What person has the authority to issue a Health Permit?: _/ F" l" Q* {! I( k
谁有资格颁发健康证(卫生证)。0 }1 z: g0 k4 K2 C* D3 j& _
A:Medical Health Officer.8 [( f5 M) K6 x+ P
医疗卫生官员。
& N8 e' @2 b# O! P* \! l12.For what period of time is the health permit valid?* P* Q+ s6 A# i0 F
健康证的有效时间是多久?
% m- ?2 g6 K7 WA:12 months.12个月5 [8 O" O) d5 Q; j1 y  K' e: d
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- e$ y: m+ k4 b7 j在食物和饮料准备区,通风系统换气的标准时什么9 N* a" ?% H/ h3 s+ m4 p* j$ h9 x, U, M8 }
A:08 times each hour. 每小时8次
, ~1 W! K- r- ?- p4 E0 R2 n14。The minimum temperature for manual dishwashing in the wash sink is/ E2 G# v8 C$ ]/ s
手工洗碗,洗碗池的水温最低多少度?
' D8 o8 }" C# T9 O% T. B+ xA:110 degrees F (43 degrees C). 43度
' E( O! l% L( ^1 ?% [/ `/ N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 W# X7 W( Y- U3 q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% k* J; \4 o5 yA:180 degrees F (82 degrees C).  82度6 u- L5 A! w7 {- K0 z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& z6 t" F, J& C' p  s用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) f5 v) [' L. O6 a
A:en papillote.  法语自己理解2 P) x  O" L8 f# b
17。Wing or Club is considered a/ [- Y  d: }; d
翼和CLUB 被看做是一种...
& X0 K% |3 }+ U( D7 R+ QA:Bone- In Cut     带骨切
. ?# T4 R. ?9 B  i( v4 a18。New York is considered a   纽约牛扒被看做是一种
$ |  c" N) b$ k+ KA:Boneless Cut     无骨切0 k6 ]2 Y+ W" m2 y
19.In general, a court bouillon for freshwater fish will contain0 ~+ f! H. }$ ?& c
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( i# d+ V6 d5 f# K! l
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.: y2 f3 P8 l9 l8 v
和做海水鱼同样数量的调味料和香料
" ?( N2 J' Z9 j) F* y2 B0 s  t! A20.Anise is very similar in flavor and appearance to
; p/ [+ b" Q9 |! N八角和下面的那种原料有相同的味道' j3 M' X4 P& D; c+ C
A:fennel  茴香5 P) t0 S! y- }" O2 Z- c* c8 W7 |
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- c2 O0 d- j1 z1 {
下面那种原料更像大葱且有平面的叶子3 H6 |1 t7 |! E8 q- r) R- D
A LEEKS  似蒜葱 (这边人叫京葱)% e1 W: \! W+ @3 _' n. n2 u
22.Which of the following cutting shapes refers to a small dice
$ b0 g2 g4 N3 P* e下面那种刀切形状指的是很小的粒(末)
# T- E% s9 [/ L7 u7 \# FA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 v2 D, H6 t2 p' x: p" k
23.Oil is added to the water for boiling pasta in order to
: M# |' R6 k  _) S& z1 @向煮沸的pasta (意大利空心粉 )中加油是为了
+ f% r* I' b7 `A:prevent the pasta from sticking and to minimize foaming action.- l3 _2 R" {+ p5 i7 u
防止面条黏合并降低发泡。& G' z. Q/ M7 J* Q1 M  d
24.Which pasta dish features pine nuts and basil?1 E& Z) ?4 Q9 Z+ G$ a
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! V3 `( y' V7 d, o+ ^' B
A:Pesto.一种绿色的意大利面酱 / g1 |$ r* q' |  `, C$ ?. x
http://www.tianya.cn/techforum/content/96/563836.shtml% X# n4 a. P0 ~/ u1 q- }

' K# _) }0 J; T5 l  Y  A, p25.Which of the following is a spring vegetable similar to spinach?/ T+ e7 _' d) M8 M8 W1 J6 ]
下列哪项是一个春天的蔬菜类似于菠菜?
* w6 b' K# c8 h% R! S: T& K2 Z& ?A:Sorrel. 酢浆草。
1 ?: \) M% I7 L4 v. D9 ghttp://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:
% }9 i+ c' t# v% f哪位厨师最早带来高水准浮夸的美食
. e/ A2 j# B8 K0 `) M- M  QAAntonin Carême 人名 安东尼·卡罗美. ^- \: Y0 A# f7 N( l2 G
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ |: x6 T4 E' [! ]# A4 Z0 `: b% X0 P下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  a1 ?: F4 L6 {9 I  C
A:Cast-iron stoves         壁炉
, k5 |* I  A# o3 ?1 h$ Ihttp://www.usstove.com/products.php?id=6
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2 Q1 x) f) l/ X$ c+ N! h: e28.The French term used to describe the roundsman, or swing cook, is:
4 W8 _# C5 N4 @& O法国术语,用来描述roundsman,或摇摆厨师是:
% ^" V5 B! c3 X- t( l0 I" TA:Tournant   图尔南
- D" Y* W$ S! d) \
/ i) f, x, ~6 o! i# ?: v29.Another term for the wine steward is:
7 t- I8 r. t0 B* g葡萄酒侍酒师的另一个术语是:
0 t; F* ?& t$ P/ \! |A: Sommelier 侍酒师$ N$ A. N8 ]1 ?0 D* O. U1 B. {
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30.Molds, yeasts and fungi are examples of a:; Y" g9 V8 `9 f$ O
霉菌,酵母菌和真菌是一个神马例子( B2 G2 D, [/ ~' l
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 J. A1 V" n' P1 S根据加拿大食品检验局,食品的危险温度区在多少之间:
9 o+ A' Y4 `1 `5 F, c* h. tA:40° and 140°F (4–60°C)     4-60度0 g& I% {8 M+ t9 R
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32.All bacteria need the following for survival:' Y# Y9 z& C. D' T3 Q
所有细菌生存需要以下哪些内容:8 _- u$ p0 N& A. y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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) I! P' |- {: [33.Which of the following correctly represent critical control points in a HACCP system?
. z8 u* J* V5 I6 T, ?& R- V" {以下哪项正确表示了HACCP体系的关键控制点?) V$ S' p: A" n; Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 l; }' w6 C( R6 k5 M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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& n' x- B" y' y1 K3 M34.Which of the following is not an example of a carbohydrate?
' |" X  Q  s# D. U下列哪一个不是碳水化合物的例子?7 H+ l0 W  q  o, K. \% X
A:Essential nutrients 必需的营养物质
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4 z3 H" O' N5 j2 @( y35.The process by which a liquid fat is made solid is called:
, }! u+ C" {5 X# z' J" S液体脂肪做成固体这个过程叫什么
- a4 p5 B; q0 S. D3 iA:Hydrogenation  氢化+ G* y' h7 L5 ^* J7 I" @4 r
6 B+ |0 a7 Q! S. E% ]; d
36.Which of the following is not an example of a fat substitute?0 O  I. i  X! D- K. M
下列哪项不是脂肪替代品的一个例子
% ~% a* }: z9 w- d0 b- dA:Acesulfame K  安赛蜜K表
# j* o+ C8 ]2 j6 J7 Q; c/ H+ s' t* Q* i4 I; e3 o
37.Health Canada requires that a product labelled "fat free" contain:
3 L  u9 T6 A/ H9 R- n' [8 u5 n" _加拿大卫生部要求的产品标有“不含脂肪“包括:
$ ?2 `  H% ]: r& l( L1 t# M! CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ A- l. i3 i: j1 c0 ~  a9 f" Q# c

5 ?7 p" H/ ~; {7 w" {' n38.Which of the following is not a problem associated with converting recipes?
  ~; j$ \6 }- C1 @  \4 ?下列哪项是不相关联的转换配方问题?- T$ c% j5 s& R8 I( F- t9 t+ O# c6 F
A:Unit cost 单位成本
( V' U9 P% E& S& c8 |7 ^3 N
! E! I2 }) v9 K) C39.The condition or cost of an item as it is purchased from the supplier is called:; ^! u# u) I( H* h  [( E
从供应商采购的物品的品质或成本叫什么
/ S# s: t. j( b4 s6 _# nA:As-purchased cost 购买的费用% `# W- ?  S/ E! a6 U9 f6 G/ h

( w( D) O1 ?- W& N40.The amount of stock necessary to cover operating needs between deliveries is known as:7 U. J' q- |$ ?' |( m
在新货到来之前用于日常所求的必要库存量叫什么2 v. [4 |3 B) O
A:Parstock 基本日常最低库存6 W- Q/ f/ Q  `$ l% G2 W5 e1 B

! X8 ?4 q% g9 Y- U4 ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 E+ [% V, K: `  P下面那个缩写是用来表明正常库存流程?
* x; U6 ], O( Z, I+ K7 q7 oA:FIFO=FIRST IN FIRST OUT 先进先出
9 q1 o" x# }2 {5 n# u8 A2 D" R4 L0 r: C! h# j( d- v2 B  E1 G
42.Which of the following knives is used to turn vegetables?2 T3 q1 c: l6 ]7 F! H& L2 O
下面的那把刀是用来打开蔬菜吗?
  ^( x, |0 F/ T" n) KA:Bird's beak knife   鸟嘴刀
3 a/ D9 ]1 R6 J; Z' _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 m# W) q5 Y1 O" r. \+ n
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43.What is an instant-read thermometer best used for?. E4 n  d- o3 \* V" g5 S" J5 P
即时读温度计最好用于那方面?
8 i' l, Z, \: y: g1 o6 OA:Checking the internal temperature of a roast 检查被考物品的内部温度
2 \' j: ?* s, |  s  J2 g( i$ R: y: c8 p$ E, h
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. W/ `$ U; x/ F6 k5 u& l下列哪些金属材料受热均匀,通常用在铁板而且非常重# f1 x% V2 S1 O5 U5 s
A:Cast iron 铸铁9 U5 I4 E+ A& m( O1 y% U
9 I4 E5 Q$ A6 V
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 S3 p( X/ e' h哪件装备下面有一个可移动的碗和一个S形叶片?
' ~( v3 j/ c0 sA:Food processor 食品加工机
% l/ X+ K* f! y2 jhttp://www.google.com.hk/search? ... iw=1263&bih=572' E8 M7 f( b1 d- H% l% z" M8 Y
( Z: L) E, ^6 E; r& l0 l
46.Which of the following is not a rule for knife safety?
1 S9 [% I: L, _0 X! o8 ^下列哪项不是用刀的安全规则?$ h( W; }: f6 x' v- p" w2 R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 k! e; B' S# A' H4 \
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 @0 a2 l+ N1 b% @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. X( l* U" i0 \% V" A2 K& EA:RondellES
" s0 l' ?+ F3 J" x: d8 uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" S5 T% u! P* Z8 u; B8 a( _
! W; @& r( s. p48.Which of the following is a diced cut used to garnish soups?
) j: Q3 ?8 X% V( |. B下列哪项是切成小方块用于汤的装饰?6 J6 N/ M5 m, i+ w: |# p+ J/ Z/ Q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& a% H2 a! |" I: p; W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 x2 [! y2 n, G
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!!——
  z" ~% _$ |5 b; E% _A:Gaufrette 9 v# g4 ?$ I- E' p7 ?7 f" R/ _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ D4 y0 a* b% p; Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! t% H! `$ `- k# w; EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 F7 S* w, B% U2 Q# @! B# ]$ _+ n' G% O+ R1 `0 h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( r. Z" o! f3 X9 _0 I7 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)1 _2 G6 a! Q9 ^
A:Cilantro 胡荽叶 香菜
- f( x1 |  Z9 \. o, w5 c3 k" y; vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
  t* i5 i4 t6 g2 r& i3 s7 }
) X7 i! e* `# W# m# x* u, u) F8 R1 f0 S60.Allspice is made from:
# g# E$ T' _( R 多香果,  多香果香料是什么' a3 A9 Q* y, Y: R+ r! t; K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! D4 g4 m% p6 F0 O* G* W1 ^+ }, h
A:A dried berry 干浆果* D2 W3 d6 z: J' p  o, E& [9 U3 [+ K
9 \9 z# R0 d; F8 w# i: @* s! {
61.Which of the following are used to make a sachet d'épices?
' L% w% }( I& L+ ]/ z, b6 J) q' M下列哪些是用来做香包德épices?
, E- `' p/ v7 P$ lhttp://www.sachetcatering.com/
% l2 n/ l2 t+ `, M2 t# D: A% g2 ?  AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! ^7 u7 H- r7 |# i
) |; w4 w/ r6 F7 D# i
62.Which of the following condiments are not soy based?7 ?# h) }; i3 Y$ }& Z- ]+ u
下列哪项不是酱油调味品的?
+ u6 I8 Z1 k. C$ ~! [( GA:Wasabi 日本辣根& w8 Y6 E( ~5 A" o6 n+ T0 W
1 ?: t! M) w# J4 I5 Y1 `
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ u* r1 A' H* C2 F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:, O& y5 j8 S! D% ]
A:Pasteurization  巴氏杀菌
$ r  T3 a5 i& g" m  v! L; E3 P  O: I! u8 V4 H% M2 s+ Y
64.Which of the following steps is not the correct procedure for whipping egg whites?
- }- l+ F! U$ \9 P$ l2 U( J( _: O0 D下列哪个步骤是不是正确的蛋清搅打程序?
7 y1 t/ t' ]4 o2 g- JA:Allow to rest before use. 允许休息后方可使用。" a5 {2 ]6 G4 U9 d$ C7 C/ q* _

$ Q! R" u1 F+ G" O6 k4 m/ ~65.The weight of a large egg is between:一个大鸡蛋重量介于:8 T0 D' {. C" z2 W& H2 R
A:56g and 63g 56克和63克/ a! ^2 B6 N( S$ Z: `. m( v
; J( R% |% n) r* \
66.Evaporated milk is a concentrated milk that is produced by removing3 D/ `9 k# q+ ?& T7 i# a
炼乳是一种浓缩牛奶 是去除什么做的
4 a4 M' i; O7 ?5 Q9 Z5 O( k- D' zA:60% of the water 60%的水) C# L6 t; u) b! s4 q2 Z
; j0 Z; T' x8 h' d4 J! ]4 b0 }0 j
67.A method of cooking that transfers heat through a liquid or gas is:
; f" ?! A) s7 ^0 `, p一种烹饪方法,通过转移液体或气体是:6 M! o; H4 x' I" u
A:Convection 对流
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) n2 P& e5 J1 ^8 f9 b: y68.The cooking of starches is known as  烹调的淀粉被称为
: z2 j# v) N8 t6 `1 d- l! E6 DA:Gelatinization 糊化
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# \& O1 R+ ^  I$ r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 A- C4 Z9 ]& s# }! AA:Braising 烤0 a8 o* y6 l5 [5 x

; I2 F' C' j, ^2 C6 i6 M1 [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:; H$ b; v, H* C, q2 ^5 [
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# [/ t! a3 e  P# J2 J
4 }4 t& p3 h  ]2 C6 Q1 U# Y7 K' l71.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 M* m8 W8 ~4 w$ J) GA:Fumet 原汁7 L. c% G2 J; _, w, @1 I: |

, `0 J; h/ _2 a6 b  `4 j72.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
+ N) n+ f* ~& IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) Q( E5 j$ _( U) M2 y. j* n

* H) O/ Z" L- u$ ]: Q73.Which of the following is a principle not used in stock making?
- h4 |; x# n% H2 p( d下列哪一项不是用于制造高汤(低汤)的原则?
; ^: b! @* I+ I+ J7 HA:Start the stock in hot water.开始在热水中操作2 v4 S* L0 {, K
7 h3 h% r  K  d) L, q
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  S% j9 M: f! j0 K" R
A:Remouillage 法语熬汤
3 ?4 _9 h8 _* j; p+ K6 [http://www.haibao.cn/blog/post/176242.htm
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