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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。  c) [% {% `% I' e8 ^6 S% [
- P4 o# ^4 p' L* o8 j' H
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。
0 Q, d5 i9 |' e/ l' {& l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
) R: I* X5 C7 L6 z1.Which of the following methods should be used to determine doneness in a New York steak?$ [- p1 S1 ]. R; n9 `
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)3 f' f1 m; F9 x1 O5 x& t
A: pressure touch. 压力触摸1 m  G! j$ X' T- m* y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ X& |7 l# G9 q8 O/ B3 p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, B) Y3 b9 V7 B" ~* T5 X
A: acid  食用酸6 _+ g. D( [9 m4 c0 Z/ A$ y% X
3.Vegetables are major sources of which of the following nutrients?, w6 L  _' X. B$ {
蔬菜中包含的主要营养有哪些* ]3 U) O4 Z' u- U$ o& O
A:vitamins and minerals. 维生素和矿物质。& n& N+ |1 t- ^+ f
4.Cauliflower is commonly served with; `0 I6 V3 m& j( V9 n# G( i
花椰菜(菜花)最常见和那种酱汁搭配1 y; q) l4 G5 y! Z0 g  z+ y; @2 F
A:Mornay sauce. 奶油蛋黄沙司! u$ p% q4 x  s
5.Which combinations of products are found in pie dough?
/ `! \; S' b- f$ x: x9 ~下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ A, s+ d; p! t. U2 M2 B$ V/ M( l
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 W# `( ~* r0 }/ t5 h6The French term for mussels is 法国语青口(海红)叫什么
/ l5 {) Y# y- G+ I4 TA:moules.法语青口,海红1 K" L( }4 R0 c0 T% l6 }7 \, O4 u1 @
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 c; q. _# I3 p' X+ cA:faintly fishy. 稍微有点似鱼味
9 n& a6 ^( L" p8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 k# V/ ~' m1 ~8 W7 R; `
A:2 days. 2天
" T& r; l3 K2 Z+ K6 h' U9.What are the principle ingredients in ratatouille? 1 y  s% v' @; s5 W5 s8 |2 {9 }
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* O) J9 X, r+ `8 q  xA:Zucchini, eggplant, green peppers, onions and tomatoes; m1 P8 d& m* M1 ?$ f! E7 O) B$ T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 ]+ t- s/ n) T/ _. a) v
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" E" ]* F# d* i2 o; m5 QA:cook food in quantities that will be used up within 20 to 30 minutes.
# }. k; K  ?+ Q, h% `0 B大批量烹煮食物要在20到30分钟内/ V$ U+ R, S( f
11.What person has the authority to issue a Health Permit?
, |( J) {, L- Y2 g8 A8 {6 I谁有资格颁发健康证(卫生证)。
$ z( K1 K" L0 l6 M, Y2 k& WA:Medical Health Officer.8 J- q9 [' J, W0 p/ g6 F
医疗卫生官员。
2 e, I7 b) u" p: R12.For what period of time is the health permit valid?
6 T6 q* I3 R6 Y8 A% s健康证的有效时间是多久?
# O$ s$ ~3 G& L1 }' V% R1 VA:12 months.12个月
  [: U1 r& L. `0 O13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 N7 o' Q8 ?: t+ D# V, d在食物和饮料准备区,通风系统换气的标准时什么
. F1 E: f5 A* n* bA:08 times each hour. 每小时8次# z7 m+ o& b% c9 ]) q
14。The minimum temperature for manual dishwashing in the wash sink is8 v" Z0 d- w# B: B: F
手工洗碗,洗碗池的水温最低多少度?
/ x9 y% e, n. W5 r( u* OA:110 degrees F (43 degrees C). 43度
: \, ]; m% p9 J! s% v' m' s15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ k! b6 U+ K. F; _
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# c$ l2 }* O8 w& G. Y! H, C8 nA:180 degrees F (82 degrees C).  82度/ A9 d6 Z' d8 k0 N
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 v# z  @" g- j  ~* B4 k, `2 J$ ~用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) r5 H$ x1 q( f2 w/ n2 C' h
A:en papillote.  法语自己理解
$ p2 P, P7 L: d  V* y17。Wing or Club is considered a
: W  b# d% O, P& s翼和CLUB 被看做是一种...# u0 I" N5 U6 O7 r0 E
A:Bone- In Cut     带骨切1 }( s. I& u; S8 K1 P
18。New York is considered a   纽约牛扒被看做是一种
$ Z& k, i* S7 e, bA:Boneless Cut     无骨切
5 ?$ f% x' R5 K, ^/ c19.In general, a court bouillon for freshwater fish will contain" u) A3 Q# h, s) h& J
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% s% t+ N. u9 m
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! y6 M) |8 H$ S, n) P+ n: F/ l0 `和做海水鱼同样数量的调味料和香料& m6 t; q1 ^8 I5 s
20.Anise is very similar in flavor and appearance to) r% f! t2 j0 Q. H, @' l$ S& B; ^0 E
八角和下面的那种原料有相同的味道/ P" t4 u9 q4 D" U9 @
A:fennel  茴香
# E. O8 D- B1 s/ S6 i5 {( {21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 }4 O3 d6 m3 c$ W7 l, B下面那种原料更像大葱且有平面的叶子
/ X# L+ `2 @: d. G  NA LEEKS  似蒜葱 (这边人叫京葱): K% D% q. }" ?" ]
22.Which of the following cutting shapes refers to a small dice6 o4 R- E* g5 ]. s5 F$ e3 `
下面那种刀切形状指的是很小的粒(末)
: @. M" S& j2 m! r3 m& |5 zA:Brunoise. 法语: 粒或者末,先切丝在切成粒。& y( \7 |- n6 `9 n; D
23.Oil is added to the water for boiling pasta in order to6 t8 I" W  ?3 B
向煮沸的pasta (意大利空心粉 )中加油是为了
( P4 l  R4 y% oA:prevent the pasta from sticking and to minimize foaming action.% S; x8 \% k0 F! {% V6 c& W9 x3 o
防止面条黏合并降低发泡。$ E  V# V0 J# \. g5 w0 x3 I, D
24.Which pasta dish features pine nuts and basil?: }+ e8 {& {, E  I! ~- T
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔): |3 x( O0 P& ?% [2 r* v
A:Pesto.一种绿色的意大利面酱
* L9 t1 h- I4 M- ?" |http://www.tianya.cn/techforum/content/96/563836.shtml0 G0 j9 t0 y, Y

7 k( X8 s" J; g: X# V" [9 |25.Which of the following is a spring vegetable similar to spinach?
# x+ x8 F: L! M7 C2 c" I下列哪项是一个春天的蔬菜类似于菠菜?; f' L* f. k! }6 [% S0 t8 L
A:Sorrel. 酢浆草。9 I) j- @+ C' C4 ^+ i# D" w
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
大型搬家
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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:1 g, F; e+ c& F& C/ X* B+ L
哪位厨师最早带来高水准浮夸的美食$ }4 ], _" u/ D9 o, R, @& g
AAntonin Carême 人名 安东尼·卡罗美+ Z/ Z1 K- O" ]6 \, @
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% N7 I0 g* s5 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 。7 m# O7 P, ~; a9 k
A:Cast-iron stoves         壁炉
# K9 W8 T  j! Shttp://www.usstove.com/products.php?id=6
; U7 E1 S  {1 w& n* I1 I  T7 f6 E" c1 ?% e: ^
28.The French term used to describe the roundsman, or swing cook, is:$ s! ]5 W$ O* f; }* m# @
法国术语,用来描述roundsman,或摇摆厨师是:3 ^9 Z1 E! A& w6 Y% `- d. n- [
A:Tournant   图尔南+ {8 F2 H& ?7 @; d) h

# w( N/ n5 a5 P/ `& a4 L: S# M29.Another term for the wine steward is:
+ j, T% u6 O/ A2 P  \, F葡萄酒侍酒师的另一个术语是:
( y( E  s) a1 m  J2 RA: Sommelier 侍酒师
# z! e& d' f+ a2 X6 |' u+ r1 c3 l# C2 z2 |0 f0 B
30.Molds, yeasts and fungi are examples of a:* o: q) j) n: l
霉菌,酵母菌和真菌是一个神马例子' K: @. D$ C& J1 ?! u- L3 E) o
A:Biological hazard 生物危害& {  q+ X) @# ^5 L' V7 d

1 J9 l- a. K' i) b. I6 L! E% _! |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 E7 M! i1 G# o3 b, m根据加拿大食品检验局,食品的危险温度区在多少之间:
( y) s( c7 [. a" V$ o; M1 m& cA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
8 L# `" V. l1 O3 Q% P* B所有细菌生存需要以下哪些内容:
" z) a" X; ^. BA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# a# p' ]6 b, l9 g, A- a
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33.Which of the following correctly represent critical control points in a HACCP system?
2 a4 H; t3 L: C. n7 ]  ~4 b- R以下哪项正确表示了HACCP体系的关键控制点?
7 n% V% p8 V& q% ^$ IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 ?( E, d" C2 P* N食谱,接收,储存,准备,烹饪,保温,冷却,再加热  [. x+ u& b6 N9 V4 k4 `7 p" |

! Q5 u, m5 u/ V1 A- x2 O$ E; c( T34.Which of the following is not an example of a carbohydrate?- N* y  A7 I* V8 S. m
下列哪一个不是碳水化合物的例子?7 E/ }- d" a, N! k6 W8 ^
A:Essential nutrients 必需的营养物质8 P5 ]4 Z- k0 ^
& P' r! u* t: u0 r+ B0 y
35.The process by which a liquid fat is made solid is called:0 X* l& M# M! W- f- f! Z& H
液体脂肪做成固体这个过程叫什么
* T) }( N: }7 W) h3 Y0 l3 f3 tA:Hydrogenation  氢化
+ h8 V* c& R& `1 d
& }  F/ {2 a1 O! T7 h6 ~, |36.Which of the following is not an example of a fat substitute?
) X5 x( a3 ]! p9 c( e下列哪项不是脂肪替代品的一个例子
, c$ I3 ?# {7 \! y8 MA:Acesulfame K  安赛蜜K表
& {. v% }0 F1 I# r8 V% H* ~" {& X' m( s8 p! D
37.Health Canada requires that a product labelled "fat free" contain:
0 ]6 P4 u" `# z7 N: c9 d! R加拿大卫生部要求的产品标有“不含脂肪“包括:+ ]: E" p! h- v) G* `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ r) L1 U7 g! C, ^8 U1 ]  r! F
6 W! ?9 L7 |% p+ F5 ?% A
38.Which of the following is not a problem associated with converting recipes?
( f. @9 L! q# }( ]1 ?6 \) k& _下列哪项是不相关联的转换配方问题?
' c9 Y  y. M9 K7 ^1 UA:Unit cost 单位成本" H4 d: t! a0 A0 @8 t; ]2 F

5 L( y8 R! B0 a7 w4 f2 d2 [2 ~5 f39.The condition or cost of an item as it is purchased from the supplier is called:. s! S( U( Q! Z, C& O  A) a& ~
从供应商采购的物品的品质或成本叫什么- V5 m& [' y  G3 p0 R
A:As-purchased cost 购买的费用
* L- _5 m4 ^( z/ X  K3 S  `6 E+ c% ]3 g- M9 y: R
40.The amount of stock necessary to cover operating needs between deliveries is known as:: [' T% H9 i' V5 I( N
在新货到来之前用于日常所求的必要库存量叫什么7 i7 ^7 V, G( x- {
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
, X% P' }* S: i; P) D下面那个缩写是用来表明正常库存流程?
* \5 ]2 [9 f6 NA:FIFO=FIRST IN FIRST OUT 先进先出9 n/ O- L+ k7 ^% O3 |" l, G) U# _9 k, `

, N0 ]" w% ?& i, Y2 a) n42.Which of the following knives is used to turn vegetables?0 d, w1 M6 l8 n5 n
下面的那把刀是用来打开蔬菜吗?. w& G$ I; i$ H. ^: _2 {- c& ?
A:Bird's beak knife   鸟嘴刀/ a! @1 ?8 z: k2 p# t, R0 U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 {9 \: c- U: E' c+ o
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43.What is an instant-read thermometer best used for?& D/ {3 P9 B" T
即时读温度计最好用于那方面?& ?% k+ n4 F0 Y4 D6 ~- Y0 T4 R
A:Checking the internal temperature of a roast 检查被考物品的内部温度( Z: E4 D+ }4 J% N: L: x, A1 ]+ T
) I' a* ^8 \5 i4 c" O
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* k1 |* E$ l5 d  t6 B- W
下列哪些金属材料受热均匀,通常用在铁板而且非常重( R0 p, p& A  c9 j- `
A:Cast iron 铸铁
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7 H% `' t6 Z- {% X3 v7 K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 H4 }# q) Y* v/ ^
哪件装备下面有一个可移动的碗和一个S形叶片?5 J: Y0 z+ d9 C. x' g6 l; @
A:Food processor 食品加工机% ]. f. `3 y. i: N2 @" G8 u
http://www.google.com.hk/search? ... iw=1263&bih=572
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: ]# I6 ~8 e* J4 B; Z1 p. N46.Which of the following is not a rule for knife safety?4 [0 d/ }6 j( t9 C" c4 P
下列哪项不是用刀的安全规则?% a4 N* `( P, i
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, o( l$ ^3 F" e8 N

+ ~# g/ ~; m$ B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" C$ [4 Y- m) G# R! m把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 T0 d- \  [: |% A8 D/ P( N
A:RondellES
4 Q- S5 e! @7 S0 p8 h; D7 ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 `1 `' p) p2 K6 h( l* d
: p' M$ }: M; C& t  |, y6 [
48.Which of the following is a diced cut used to garnish soups?
  [: h& e8 S7 {9 v/ F" c3 P下列哪项是切成小方块用于汤的装饰?
1 l4 k# }; h1 J  c6 A3 ^A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% \6 z& w# \* ?3 D3 ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 C5 t0 J) |- L$ U+ [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!!——+ V5 u/ b( o' v7 N
A:Gaufrette
+ R/ K+ d" N5 i4 j. ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" e2 k* \3 C7 dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; E, ?6 i/ Z5 Q2 w" CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( a# g* F, H; N: E8 q

! A5 h, y( _/ }$ W% q6 j4 Q4 ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. W6 g4 k: q# Q& V0 G6 f6 u' U
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)5 q: [1 }( l: p5 A8 m
A:Cilantro 胡荽叶 香菜
0 F+ m4 @* |/ t& i6 D. y( G, I+ Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) _, n/ @2 _" g) Q5 M! j" R" L
! B; t1 q$ X; ], e) b3 M60.Allspice is made from:
2 b1 M3 D& K2 i 多香果,  多香果香料是什么
# F" z7 x+ P* Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 A  g, z) g$ J' k. B
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
5 A! k/ D6 O; l- p' M下列哪些是用来做香包德épices?0 j3 K& a: I8 M8 i7 r/ g- k
http://www.sachetcatering.com/
! g; f7 n  D$ L: o6 S6 x& @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" j; f7 [( [0 ?
4 K) x& [1 E; f9 A& T! r
62.Which of the following condiments are not soy based?
9 G, i% e3 Q* E' o4 P% B2 q. B下列哪项不是酱油调味品的?
9 W; k3 A, d, X7 y8 SA:Wasabi 日本辣根9 }3 k4 ]# H4 S' e# Y1 j

  w! T: a1 U, o  u* f1 B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 w7 J8 r5 i. T, Q* p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:0 O/ J8 B1 `7 [  ]7 W& r1 K0 A
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
+ `8 G0 l$ I) u! f; O% I下列哪个步骤是不是正确的蛋清搅打程序?
& g5 j& o6 S3 I& \A:Allow to rest before use. 允许休息后方可使用。
  E+ Q; q$ t' H( I& l1 S& {) o: v! L  n: ]$ e, ]
65.The weight of a large egg is between:一个大鸡蛋重量介于:, y- J$ O4 }  Z. P. E1 y! e
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
8 _4 f$ |8 ^7 k( l9 m* O! N炼乳是一种浓缩牛奶 是去除什么做的4 r. m+ X; P9 _0 w9 O1 |
A:60% of the water 60%的水
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. ^, C; K" K+ u) x6 G67.A method of cooking that transfers heat through a liquid or gas is:2 V5 Z9 \4 w4 h6 ?+ B/ x6 \5 [
一种烹饪方法,通过转移液体或气体是:
, p! n. s! U( e2 @0 ]9 O2 SA:Convection 对流
. q8 j4 q. Y" n8 L0 x5 ?
& [2 [3 O' E6 v* g2 h7 e68.The cooking of starches is known as  烹调的淀粉被称为
, t& x* D! k4 y. t3 e# ?9 M" fA:Gelatinization 糊化9 J1 \) _9 O! G" N2 T8 }% s
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# ^' ^( I% l( v( B* k  n" s
A:Braising 烤
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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:
) U0 N2 l7 A$ l. e: IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, Z8 R2 y$ @+ t0 Y9 G; j1 e: a

3 e9 H1 Z0 M- V- S9 D5 y1 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/ l7 J6 x, u! U" k5 ?. R- \$ A4 [
A:Fumet 原汁
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% w8 S' A1 Q; D1 v8 i5 I72.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
+ O1 q" e8 p( W8 TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 p" ?& h. V) F- I

, k+ ]) S. d' ~5 [8 s" m3 b73.Which of the following is a principle not used in stock making?/ O7 u1 y, Q3 U' S
下列哪一项不是用于制造高汤(低汤)的原则?
6 t4 {6 E& K6 f  }, BA:Start the stock in hot water.开始在热水中操作
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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
6 c6 o7 r0 L# v) @A:Remouillage 法语熬汤
: f, B4 v2 M. I" Y4 F: Thttp://www.haibao.cn/blog/post/176242.htm
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