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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。- E' t+ r" i' n4 g  G* d

9 w% L7 U, U5 j) a3 N7 r7 G1 |0 s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。
# h: Q5 L. G* ^  [, T0 ]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
* B1 ?" j' I- D. |  r( w6 M1.Which of the following methods should be used to determine doneness in a New York steak?
/ _5 Y4 h9 n/ B- |0 [( l0 R% Q5 M5 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)4 G2 X4 Q& B1 b1 y7 A
A: pressure touch. 压力触摸
* R* a& C7 |1 L* C; |4 S% P4 g( p2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 [8 T, j6 r' w+ D( Q/ z  D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
. q5 c! O9 }: u5 x6 e5 `6 }A: acid  食用酸0 h+ n0 R& M% O. R' k& S
3.Vegetables are major sources of which of the following nutrients?; K7 `/ e% b; _" ~( U! M- D
蔬菜中包含的主要营养有哪些9 _; N, |# y3 o# Q. J, ~7 F$ R
A:vitamins and minerals. 维生素和矿物质。
  P* M# S3 y, t$ [! y1 i9 l4.Cauliflower is commonly served with3 m- i' Y. X, Y% q! o; V3 c! l6 k  h
花椰菜(菜花)最常见和那种酱汁搭配
: t& R) p* T! v2 ]$ e+ ~A:Mornay sauce. 奶油蛋黄沙司# q( e4 R$ f- }. d. p
5.Which combinations of products are found in pie dough?. |" B2 \% [& K+ V- Z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 I# x7 _% a# E9 i( _+ `1 G
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 c4 z0 q- y1 }; \6The French term for mussels is 法国语青口(海红)叫什么
) z6 Y& M. ?6 mA:moules.法语青口,海红) N$ J8 }8 p5 q+ h
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 [* T9 ]& N. V5 t8 q4 s
A:faintly fishy. 稍微有点似鱼味
% ?7 l. h1 e, }, y: Q$ D! ^8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 o0 r  \$ g% v2 h, g; EA:2 days. 2天
) e. ]" e4 T$ a) t4 M9.What are the principle ingredients in ratatouille? & s5 Q: L$ P8 y! B+ L  \+ }! f9 t
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). W3 d7 e# z5 f6 z# F
A:Zucchini, eggplant, green peppers, onions and tomatoes
' C5 T9 D1 C# \5 q# j西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& k- J9 ?/ ?" m0 [# W4 B
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 l; g7 H6 r. F! ^, t9 X2 \) Z
A:cook food in quantities that will be used up within 20 to 30 minutes.7 o; e* N: w1 [# f
大批量烹煮食物要在20到30分钟内2 S7 k, {/ Y8 \- [0 b
11.What person has the authority to issue a Health Permit?
. x, O" n7 [+ F5 ]谁有资格颁发健康证(卫生证)。3 s" S1 [( q. m" ]0 h! S8 O' `$ }
A:Medical Health Officer.
/ ^! p) ^7 N7 ]' @5 H9 F/ k0 r医疗卫生官员。
) J2 A# Q6 ]8 f4 l12.For what period of time is the health permit valid?2 A: A. C& s8 V% R8 q
健康证的有效时间是多久?
$ S3 q2 K& t" D9 h/ ?. T/ I# cA:12 months.12个月
0 p& I$ I/ c" N$ i/ i13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 ~/ R- d: h+ l) u在食物和饮料准备区,通风系统换气的标准时什么
) k; _# Q7 x* L' v: ~' NA:08 times each hour. 每小时8次
& B' M/ I6 D$ |14。The minimum temperature for manual dishwashing in the wash sink is
) t/ d2 \, D) z- g5 D手工洗碗,洗碗池的水温最低多少度?
! {. ~  s6 L* A* pA:110 degrees F (43 degrees C). 43度
- R, @7 _2 Y7 F" A15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, u1 E$ ^' b& y! m
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 Q8 E; c: a2 z+ S& r1 \
A:180 degrees F (82 degrees C).  82度4 r, q# z4 V) {2 B8 R& j4 C, z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 B5 \8 x$ o6 x! e" a! a7 a$ \用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 N& |. p% O$ B2 C: zA:en papillote.  法语自己理解5 u% J% L; V$ B- k* u* u
17。Wing or Club is considered a
) R0 B8 n, C3 m: E/ }8 l4 Z( x翼和CLUB 被看做是一种.... _- [/ }* z) n0 m8 d/ i* `  h
A:Bone- In Cut     带骨切* c/ E" d5 j& ?. d. G8 u+ E
18。New York is considered a   纽约牛扒被看做是一种( I2 `1 _$ {' }" @& P& n
A:Boneless Cut     无骨切
$ X3 e0 O) T* `7 Q" O2 ~  j" [5 y19.In general, a court bouillon for freshwater fish will contain, y2 H/ {0 b, e* y, s
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. Y. ^; Y* I, R9 ?+ g- i; d/ H
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* `6 `+ P1 B1 h+ D5 ~# e
和做海水鱼同样数量的调味料和香料
3 U: c! G, f% Q( |; Q" M" \20.Anise is very similar in flavor and appearance to$ V& t% F* l$ V! m5 N
八角和下面的那种原料有相同的味道) \4 C* S0 f4 W
A:fennel  茴香
7 n4 v. j. D7 }  d7 v. l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 q1 `! t/ _  I7 y$ o3 b5 f下面那种原料更像大葱且有平面的叶子
, D- c! n4 ^. |A LEEKS  似蒜葱 (这边人叫京葱)
# o& h) x; s- h+ |9 N, }0 ]8 t22.Which of the following cutting shapes refers to a small dice/ R! ?0 O$ z4 O! ?  b; t
下面那种刀切形状指的是很小的粒(末)% p" b1 U5 K* k/ _
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。; @* K+ q4 U" C+ }
23.Oil is added to the water for boiling pasta in order to
  F. V7 B2 }3 @4 G; c向煮沸的pasta (意大利空心粉 )中加油是为了/ x, d5 o: s* s6 l! S3 S
A:prevent the pasta from sticking and to minimize foaming action.* ]( I" e' E5 Q2 n
防止面条黏合并降低发泡。. W9 ^- k: M9 e$ i) d
24.Which pasta dish features pine nuts and basil?) _5 V; H+ o+ n- h
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 K  }+ i+ C# {! j7 Z2 D
A:Pesto.一种绿色的意大利面酱 6 x% S/ R1 U! C" m- }0 h
http://www.tianya.cn/techforum/content/96/563836.shtml
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7 v) y" ], k3 E2 b3 _2 w. V! ?25.Which of the following is a spring vegetable similar to spinach?" Q, J- j0 W% q0 q. j6 q
下列哪项是一个春天的蔬菜类似于菠菜?
( W8 E, v" Q* b( O# S' ^: MA:Sorrel. 酢浆草。
% m7 F' q5 N1 Chttp://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:
" z, o8 C% j' S哪位厨师最早带来高水准浮夸的美食2 b. S5 X0 C$ v8 H) ~' ~6 e
AAntonin Carême 人名 安东尼·卡罗美5 t" Y* n- U) T# b2 D* q+ _

, _, F" I" }1 K* q4 d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, c9 h. C/ u9 @4 X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. h. K# x& A, W$ B' [: f- ?A:Cast-iron stoves         壁炉
: [$ B. y; t. c6 ^  Y0 lhttp://www.usstove.com/products.php?id=62 j7 Y, G, [! i$ y
/ W$ M% i" Z  h# B" c9 K
28.The French term used to describe the roundsman, or swing cook, is:1 o- v+ B. ?. J
法国术语,用来描述roundsman,或摇摆厨师是:
+ C2 d/ _# G& H4 L6 l$ v) vA:Tournant   图尔南
7 q; D1 l) B5 ]* T! f: `
( F5 [. R9 T. a: {1 @8 c' Z# `29.Another term for the wine steward is:
3 s* j6 k& e# r0 d9 m* `2 b葡萄酒侍酒师的另一个术语是:. P8 E8 s) k& f( _6 w3 f
A: Sommelier 侍酒师. g2 J% M& E' V7 @

& x/ N: K9 t4 ^/ G2 Z! o# t30.Molds, yeasts and fungi are examples of a:) J3 U5 v' r# d  _/ p' Q2 }& Y
霉菌,酵母菌和真菌是一个神马例子/ K' o9 i2 ^* w) B) d
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:
* w9 |- \1 Y) L! U2 x根据加拿大食品检验局,食品的危险温度区在多少之间:
/ ?- q2 Z: a) Z; D+ [" sA:40° and 140°F (4–60°C)     4-60度/ y( |+ s  P3 n
6 [. u& }7 C1 A: a1 u
32.All bacteria need the following for survival:, w; S9 M) p* M* r5 T1 W0 v$ v/ _! d" v
所有细菌生存需要以下哪些内容:) k; y: k) T% Y* E8 l
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ m! {7 S# A0 g' x; k

3 w. Q5 R  d# I1 i4 I) t33.Which of the following correctly represent critical control points in a HACCP system?
! |& M  j% ~4 F/ W& d以下哪项正确表示了HACCP体系的关键控制点?) S4 U- q: G" P% ?7 ~& [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " S- [: t# a: A7 \# c# Z1 [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 T- K' H9 I7 _& J

4 W4 e& f% j  P& C% q5 E34.Which of the following is not an example of a carbohydrate?+ j2 J) W2 I2 F( ?1 b6 S
下列哪一个不是碳水化合物的例子?
6 f9 r0 v  I. q1 }, K7 TA:Essential nutrients 必需的营养物质  c0 g( f7 A% n7 F2 `  m; D, T

+ U$ t. B! g7 Z+ ]' u: |0 S3 d35.The process by which a liquid fat is made solid is called:
/ c+ E' L5 R) n3 K: c, w" U* A液体脂肪做成固体这个过程叫什么
5 t3 I9 [* Z6 xA:Hydrogenation  氢化
0 v7 E. Q2 f+ T8 f7 n/ O6 c# b) G; y' H1 [$ _. ]) Y, |' s
36.Which of the following is not an example of a fat substitute?
0 a0 K( U. a; |  s! L3 [4 }下列哪项不是脂肪替代品的一个例子
+ ?4 x$ C; ~: x- d% d0 BA:Acesulfame K  安赛蜜K表4 j6 @; K3 e; x3 p

4 s/ |8 e) \$ W0 X/ Z37.Health Canada requires that a product labelled "fat free" contain:
$ y( a+ ?4 |  \( c1 \3 b加拿大卫生部要求的产品标有“不含脂肪“包括:
. Q' f' j$ R, R7 @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ g. @1 Z+ E) A, y( u0 r+ |, Z* S! X7 q4 k
38.Which of the following is not a problem associated with converting recipes?" A  s: h% v& D( ^! v
下列哪项是不相关联的转换配方问题?" A( ]. F2 e: Z3 \: ~
A:Unit cost 单位成本9 f, p1 E. |* S# k8 S( ^% |
- \( J; r8 c$ e. F/ K9 X
39.The condition or cost of an item as it is purchased from the supplier is called:# J$ s. h) u5 o3 B5 J
从供应商采购的物品的品质或成本叫什么- u) u2 R; D, E& q* D
A:As-purchased cost 购买的费用8 T9 r$ ?$ T+ L& V1 j
/ ?8 D. h8 v( x2 q
40.The amount of stock necessary to cover operating needs between deliveries is known as:4 L5 \* C2 w# X1 Y1 K9 \
在新货到来之前用于日常所求的必要库存量叫什么/ B& t8 F% ^; X" u1 D9 w% Y
A:Parstock 基本日常最低库存
& C: H: y3 W0 g) b2 M& |- n# U
8 i; ^5 O6 O7 x3 s6 c$ K41.Which of the following abbreviations is used to describe the proper rotation of stock?
& T  R0 B2 e( {3 H2 c" M- A0 j: C下面那个缩写是用来表明正常库存流程?
7 f9 b2 u( w: r0 d0 m% F3 WA:FIFO=FIRST IN FIRST OUT 先进先出
4 [4 u! l. ?) U, D2 c8 n$ Q+ Z1 o, P1 Y$ C% T9 ?7 S! H
42.Which of the following knives is used to turn vegetables?
8 H; b7 Q, \- Z9 u* M! z下面的那把刀是用来打开蔬菜吗?1 L1 g# W. p" e0 w* A
A:Bird's beak knife   鸟嘴刀4 V7 u; _, N( |, ]  o2 U' e6 p* K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& H& a8 n9 L9 p# k# q7 N9 D% Q

8 _. q+ b& j; y5 E43.What is an instant-read thermometer best used for?
- u; T: z; p+ O$ N  _9 C: _即时读温度计最好用于那方面?
1 C3 ^. \: j4 `' s4 J  LA:Checking the internal temperature of a roast 检查被考物品的内部温度& t. v$ N) p  W2 `

8 {# \( C' Q, T" p$ M6 m- A5 \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 e+ a% b( r( D% a+ g2 I
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* @- ^: d$ g. f$ HA:Cast iron 铸铁' M6 F& V% Y0 H0 b9 _

1 z& z0 g! g8 v4 H- h- a9 g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! h! n7 L3 f4 Z1 ~- n# S7 P哪件装备下面有一个可移动的碗和一个S形叶片?+ P4 p" k! t! [- I- t
A:Food processor 食品加工机7 E& ?6 H  y& y
http://www.google.com.hk/search? ... iw=1263&bih=572
1 G' k# |, C, h$ y9 Y' C- Y. Z) Y8 J) G- _
46.Which of the following is not a rule for knife safety?$ Z3 h. `5 ]* V7 m  s
下列哪项不是用刀的安全规则?
' B! A' O/ n# l1 w3 P4 _/ iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: p) G* j4 h& t1 x6 w

( V' A+ Y; @. J: a9 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& X, t7 R  ?0 _" N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 h8 i( Q! O" r, o
A:RondellES
* Z. s/ p9 Z. i+ K9 a) R7 P5 {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
4 m4 r+ |0 N# ?& Z, m( T0 ?% g% d, Z" o8 F' E, {6 ?
48.Which of the following is a diced cut used to garnish soups?
- E  I+ X% i& B( B& R; `下列哪项是切成小方块用于汤的装饰?
2 d' k6 m) u( a3 v- YA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% p+ c% }4 N( l9 {$ d9 V1 f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) h! ]1 D8 ^4 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!!——" w0 u0 x, X" |8 F: S3 E
A:Gaufrette
  H& o0 A2 |  x1 j9 _' [1 U: Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# B/ z2 F8 d' c5 V9 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' h: [% Y- X4 o, B/ T3 oGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) A1 `4 L0 a- c7 |) g
: H/ N9 k( F0 z' P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 `+ x9 B) w' z, U. [, B
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); z1 h! C1 t* x5 u* Q
A:Cilantro 胡荽叶 香菜
/ P. Q2 I; @4 b& N& ]' g$ xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 ?* p: |$ I! J" U: X$ Q: u
8 ~$ u8 ~3 g6 }; g! l$ z3 t8 Z$ o/ a3 v60.Allspice is made from:0 V/ @: u+ y3 K" C" m  L
多香果,  多香果香料是什么
' r+ p# H  n: B9 w9 Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 q8 `$ _# F& D
A:A dried berry 干浆果. O/ l; S) ]8 M
* `$ s$ X  `$ A# `, @3 _
61.Which of the following are used to make a sachet d'épices?
9 A4 ]$ J# Q" z下列哪些是用来做香包德épices?; O+ t7 \+ y% n5 G( m8 g
http://www.sachetcatering.com/
1 j9 O. R5 [: h" a  Y! H2 KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" x  i2 j8 [+ r& T) }

6 |9 H; s6 b# X9 z; B6 A5 Z62.Which of the following condiments are not soy based?7 v4 |% h+ |8 ?$ Q9 w* _
下列哪项不是酱油调味品的?. z  e3 v* |7 a9 E
A:Wasabi 日本辣根
& d8 Q$ B- o1 C7 }$ U+ b  w% @+ K* G6 R& F( r0 }6 f0 ?( ~: M. m
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' c7 F- L( s1 ]; @0 s8 m
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 Y8 O8 C4 b: B$ Z; w
A:Pasteurization  巴氏杀菌! {) M" P" h) N+ b+ H, h

1 z) x! M& a  d# O1 v7 r8 W64.Which of the following steps is not the correct procedure for whipping egg whites?
3 J" {  {% C+ W( V下列哪个步骤是不是正确的蛋清搅打程序?
! ~- I- F8 E7 M. }8 SA:Allow to rest before use. 允许休息后方可使用。
4 {7 ]. a. P  C, A4 z& [, g  u$ H5 S% B  q$ N+ ?3 ^# B
65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 y) C4 V7 ?/ l# ~A:56g and 63g 56克和63克7 E+ ^7 S0 G! _

& j/ d- O9 c/ {$ c5 D66.Evaporated milk is a concentrated milk that is produced by removing0 Z! [) ^; R! `+ p! i7 z& K% M# W
炼乳是一种浓缩牛奶 是去除什么做的* O$ `- X8 \1 i9 c+ A
A:60% of the water 60%的水. l8 u9 `  M  V
# M/ W1 J% G, W
67.A method of cooking that transfers heat through a liquid or gas is:
  U. r! Q- l& c- @- v: W# a" ?; e一种烹饪方法,通过转移液体或气体是:
; x) K( j0 @1 B6 o. j& m! p$ LA:Convection 对流
1 ^; Q# |( `: H0 J% R- N; g. p; ]- E& q! ^. k" p7 ^
68.The cooking of starches is known as  烹调的淀粉被称为; e" M  E4 w- t$ `+ F
A:Gelatinization 糊化% g( G7 d0 ~8 L$ A' y" H+ F* m9 _% p
: m% f  g- R. i$ H# c0 D. x
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! n& J' B: j/ J+ J1 [+ @8 \% cA:Braising 烤
# L* D9 N" ?, q& o
  Z/ w( M: ~# m2 C70.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:
4 ~( d+ v- R3 F( F8 `1 ^( eA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
) u( ^, x1 }4 {( Z9 A& }: p& `( d/ j' a3 H  `1 k& \
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
) K' r( e- z, mA:Fumet 原汁
- v0 ]0 r! q) I# z8 `( ^1 \% \! ]' C; S+ R4 i% q
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
4 I! c$ M2 e% s$ [) k/ O, CA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& g, f' _, ^  i+ f
) J' _) D% w- X5 G8 |! e3 D
73.Which of the following is a principle not used in stock making?
+ z. i9 I: l# y0 p下列哪一项不是用于制造高汤(低汤)的原则?& P7 ~* h& C" R0 g+ C) |5 ~2 {
A:Start the stock in hot water.开始在热水中操作
* H9 R1 {0 v- A) ~) U
. r/ u" R$ ]7 z2 J- Q/ F8 @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
: x1 U$ W/ W* `( g! a# U, F9 L* e8 OA:Remouillage 法语熬汤
  l( n, B% p% _3 B9 h* O( thttp://www.haibao.cn/blog/post/176242.htm
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