埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 7983|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
8 ?, J% s* a! }, y# L9 P2 x( O
/ v3 m1 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。& j3 F- x8 ]6 q3 v9 H9 L% Y3 T# j, F
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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( c( I1 g5 U* z+ D- W" w3 }) g7 j1 X* ]
1.Which of the following methods should be used to determine doneness in a New York steak?
4 _. i# ~5 u6 d. H  K) `2 B! Q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)8 z; v; u) b) S. T& ?
A: pressure touch. 压力触摸* J$ F- f/ }* ~- P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' }" m3 j- N/ S+ 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3 I4 u) f! M$ w/ V+ I$ r% t
A: acid  食用酸8 C& d" c! H! O) G8 }9 S  w
3.Vegetables are major sources of which of the following nutrients?
, b! {) w0 Q. ^蔬菜中包含的主要营养有哪些
' X, J  }0 t- I+ a% G+ B8 n5 _A:vitamins and minerals. 维生素和矿物质。) ^3 h* Q, U5 e+ |$ \. |
4.Cauliflower is commonly served with
' w% I/ T  x, @  n8 g- c: u花椰菜(菜花)最常见和那种酱汁搭配7 P; m# G0 h  N/ q: _0 W
A:Mornay sauce. 奶油蛋黄沙司/ \: c* g4 h4 `# \
5.Which combinations of products are found in pie dough?  E& j6 T% y1 m7 w6 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??)6 ^9 H: j( P' P  ]1 u( G
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: t7 e" M( U" i6The French term for mussels is 法国语青口(海红)叫什么6 b& T5 V  y1 {; c" E0 t/ X8 _
A:moules.法语青口,海红! Y5 N# u5 A9 ]
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ M9 W. y) R2 q5 F8 _
A:faintly fishy. 稍微有点似鱼味4 d5 w6 S$ ^! \2 C2 \
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* x- D; f# t: D2 E
A:2 days. 2天
3 x0 i+ Y% s* l0 Y9.What are the principle ingredients in ratatouille?
4 s2 [- ~  Z+ e8 e炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! S, f, R1 n  {+ ?) x$ Z
A:Zucchini, eggplant, green peppers, onions and tomatoes2 E( O" N7 ?/ z9 P( c* T0 R6 r
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" P: o9 Y5 f; x6 Q0 |10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% {) C7 D4 M* X) ^- n9 D0 r% b' t* j3 T
A:cook food in quantities that will be used up within 20 to 30 minutes.8 e% [  Z* ~7 U
大批量烹煮食物要在20到30分钟内
6 G. Q3 _, s; v8 T11.What person has the authority to issue a Health Permit?* ]2 M/ p& q+ O( M
谁有资格颁发健康证(卫生证)。
" ]% ]7 j) M: O1 `$ C! j, dA:Medical Health Officer., r) O/ U6 G) a: n, U: v
医疗卫生官员。
8 N! N( g" U8 C* q12.For what period of time is the health permit valid?/ C1 V8 b& N; L2 U
健康证的有效时间是多久?1 b' H2 j0 a; K) c/ L$ P7 j& j* J% I
A:12 months.12个月5 Z9 V! [! n  Y3 N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; L7 i/ x* H) {, @% _
在食物和饮料准备区,通风系统换气的标准时什么! T( [1 r/ y; S
A:08 times each hour. 每小时8次
/ ?; G/ d. [0 i1 E14。The minimum temperature for manual dishwashing in the wash sink is8 n# U7 ]) u% z9 H  i
手工洗碗,洗碗池的水温最低多少度?
/ U- B1 v% W7 _A:110 degrees F (43 degrees C). 43度
" O2 i( `. K1 E4 I15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ Y1 R' ~1 r$ p1 h' [- S- D
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 U; [" ]+ Z; b6 n; A* e$ A# A/ J/ [$ UA:180 degrees F (82 degrees C).  82度" P: Q9 I2 i/ g! s
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 H, m; c6 \- M; f* ]8 {4 k用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' D0 j! h' g7 ?$ I  z7 NA:en papillote.  法语自己理解/ S( j0 R* W) a* ]
17。Wing or Club is considered a1 _$ x" ^' w' ?9 s
翼和CLUB 被看做是一种...
' d0 G* v  d1 ~* w% O+ [2 h& Q  JA:Bone- In Cut     带骨切
6 c* S( l* Y1 `% O( C18。New York is considered a   纽约牛扒被看做是一种
6 _3 i' U% D: i! y7 s2 M( _+ H1 \- xA:Boneless Cut     无骨切7 {$ ~: p7 B- K7 R5 X
19.In general, a court bouillon for freshwater fish will contain2 @3 \+ z! A# H, _7 V0 L% n- [
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$ R4 K6 E& ~" L! i
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 e, [5 C% Q0 m7 D
和做海水鱼同样数量的调味料和香料
1 S% O% c" Z, S1 h" J% E20.Anise is very similar in flavor and appearance to0 Y1 C5 w! B7 L- k/ j! R
八角和下面的那种原料有相同的味道
) N  x7 ^4 N5 l/ ~  m5 HA:fennel  茴香
* z, E) e  ]1 \) {; _7 R21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 h8 t% h) \7 c. A
下面那种原料更像大葱且有平面的叶子1 l/ C" |2 Q" A' E; A6 B
A LEEKS  似蒜葱 (这边人叫京葱)1 t7 E3 n) |# R4 v. v. f5 U. F
22.Which of the following cutting shapes refers to a small dice
, G' F4 D  T/ F/ W; K. I下面那种刀切形状指的是很小的粒(末)3 w/ d, U& k9 N
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! z" z0 Z9 _; f, w
23.Oil is added to the water for boiling pasta in order to2 E; \. f2 H1 o
向煮沸的pasta (意大利空心粉 )中加油是为了
: s1 m- F2 H  B0 [" A8 X  q) }A:prevent the pasta from sticking and to minimize foaming action.: [8 F  E7 b& [: t- S8 k
防止面条黏合并降低发泡。
& Z2 h* u! P- Q6 Q24.Which pasta dish features pine nuts and basil?
7 \1 c# x% @) Y, |0 O下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  m" I! E- l( P* s$ V4 _
A:Pesto.一种绿色的意大利面酱 ! M; w8 \: z# Q8 x. X7 l& ]8 D2 s
http://www.tianya.cn/techforum/content/96/563836.shtml3 g! G5 ^6 \' {8 z1 u7 S

; j$ B4 ]: @6 q2 c0 b6 J9 e1 b" z( G7 q25.Which of the following is a spring vegetable similar to spinach?! B! ^5 W0 [2 {- l# x  J
下列哪项是一个春天的蔬菜类似于菠菜?
" Q6 e) P- d$ P& `' t8 ]( ^1 SA:Sorrel. 酢浆草。: \& [& Y& R1 J4 B
http://www.google.com.hk/images? ... iw=1263&bih=572
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
鲜花(33) 鸡蛋(0)
 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:
, a% g: C$ G5 o" i$ o哪位厨师最早带来高水准浮夸的美食7 D# ?/ F3 u  W$ U
AAntonin Carême 人名 安东尼·卡罗美
- W8 k$ n3 w. A: t
1 m1 M( A1 F' {* X5 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 R) `- ?1 Q5 W( C: Q8 r# q+ O' Y
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 @! Q8 Z. m& k6 F
A:Cast-iron stoves         壁炉
' m7 }$ F/ [; s* }" Phttp://www.usstove.com/products.php?id=6
+ W; [* w) ^  u! T8 |$ P
3 D0 m4 G& k4 z28.The French term used to describe the roundsman, or swing cook, is:
7 @8 k* U- T* {6 s" B: e法国术语,用来描述roundsman,或摇摆厨师是:
; \% \; Y; r8 mA:Tournant   图尔南
; B6 s# H: w* H5 P3 U% ?! T" I2 Z2 v; s' m& b, B# e' T; H- f% N
29.Another term for the wine steward is:
( V! h- B% o2 |* X" v葡萄酒侍酒师的另一个术语是:) C( S* p6 J8 G) H# Z% r
A: Sommelier 侍酒师
- b/ g) \* Q9 R( f* O5 w8 n* s, i, I; O9 G! F
30.Molds, yeasts and fungi are examples of a:& a0 D2 j; F& u+ D/ k* G% u
霉菌,酵母菌和真菌是一个神马例子" _$ C, {, ?( i# a7 J
A:Biological hazard 生物危害# {7 J5 f, w' \) i" y; ~4 z; O- x

0 Q* E: B% Z4 x0 A" k2 Z1 R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 B7 t% x8 X4 }( c
根据加拿大食品检验局,食品的危险温度区在多少之间:$ X" W! G' z5 p: `% Y- T
A:40° and 140°F (4–60°C)     4-60度
* c+ q' ^) D8 Z! P+ y4 [; ~; ]- Z* J. S' A% P
32.All bacteria need the following for survival:9 {7 `$ I6 \' f% \2 x* I6 p/ s
所有细菌生存需要以下哪些内容:7 K# A. r* g2 Z0 l, @5 |8 `! ^
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ L3 a- |0 T2 B5 ?* O$ k& H" @$ i2 ~: [5 v% |, M1 ]! ?! W1 T" z3 ^
33.Which of the following correctly represent critical control points in a HACCP system?
# N( Z9 }; u$ T以下哪项正确表示了HACCP体系的关键控制点?/ @# g# _5 A; U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* a* y7 c. y" T, f  m食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 B. F' [2 Y' g/ h$ k4 A' U, l. L/ k
34.Which of the following is not an example of a carbohydrate?4 F3 {6 R" ?4 g( v
下列哪一个不是碳水化合物的例子?
9 H$ `" L- Q5 r7 K! y6 ~A:Essential nutrients 必需的营养物质" P1 z0 }9 _- n' c8 c( Y0 W- T- v0 G
+ x, s1 q8 f% P& P# X& m3 m
35.The process by which a liquid fat is made solid is called:
, n2 W+ D$ n4 T: h& `液体脂肪做成固体这个过程叫什么
! p3 _& L; r2 }3 SA:Hydrogenation  氢化
/ M! G  d: f$ k7 l3 j* A& c, B' z- s( U
36.Which of the following is not an example of a fat substitute?
7 O$ ~: [! v+ b* r- m下列哪项不是脂肪替代品的一个例子
6 i3 i2 E* d. q3 b* D% W* TA:Acesulfame K  安赛蜜K表/ y4 j% w8 c8 f/ z
; k6 n- D' o7 Z: r5 g4 N; A& r
37.Health Canada requires that a product labelled "fat free" contain:0 z( i3 d5 F$ \% f4 ?$ ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 a1 m! W3 \5 T, X9 lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ C5 v- m9 A& G9 L5 Y
, y6 C! |% x3 q! ~9 Q
38.Which of the following is not a problem associated with converting recipes?# B7 W, R2 ^. Z- ^* ^# G6 U- o
下列哪项是不相关联的转换配方问题?3 E8 f0 n+ V2 V1 `/ j5 X! L# \6 [
A:Unit cost 单位成本6 X+ \0 k5 A5 @) w% w

7 X! q, a) J! |  I39.The condition or cost of an item as it is purchased from the supplier is called:; f! ^" d5 I! p$ r
从供应商采购的物品的品质或成本叫什么5 ~( d: x5 V+ Q$ _7 O
A:As-purchased cost 购买的费用! h; u8 q! [& a$ g
- f1 z. k9 F, B
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 w2 s# d; @$ n; d
在新货到来之前用于日常所求的必要库存量叫什么
8 J" q& C3 \7 v3 U/ xA:Parstock 基本日常最低库存4 x) `! J- W5 {! _1 M, V# a: d, r
; s$ V7 i0 x, B& }% J
41.Which of the following abbreviations is used to describe the proper rotation of stock?6 U1 _8 Y# R( P% u: U
下面那个缩写是用来表明正常库存流程?
) T) o3 ~. V# k6 _A:FIFO=FIRST IN FIRST OUT 先进先出
5 d" c1 i+ Q  w$ O6 t" F* z- ]
6 s; o5 x! d7 ?+ P; V42.Which of the following knives is used to turn vegetables?
7 _  D6 E6 l" B& y/ _4 x下面的那把刀是用来打开蔬菜吗?
) o# L+ f; R( E  F* r+ e0 gA:Bird's beak knife   鸟嘴刀
7 @) C8 C9 p! q8 ?: y# G$ xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" q% o* i; E) m! O, [
# u+ ?0 F6 M* z) l  ^6 |2 Z' z
43.What is an instant-read thermometer best used for?
/ }4 I  Z3 h8 h即时读温度计最好用于那方面?
1 F1 O8 e) l: i  q- TA:Checking the internal temperature of a roast 检查被考物品的内部温度) R5 a$ L( _. ^4 ~/ X1 U
' J% R  q& e0 s
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& K6 [  d9 o% m' W下列哪些金属材料受热均匀,通常用在铁板而且非常重
- V/ x- f  i0 kA:Cast iron 铸铁( s, N0 o! X* j0 e/ b
9 b; M* g: o! {2 Y( h$ G/ Y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- R- T" s  X- [) V, d$ i哪件装备下面有一个可移动的碗和一个S形叶片?; {# y9 c/ X+ s; ]' s4 k( u9 T! N
A:Food processor 食品加工机% y5 F5 o9 J" {4 _1 z1 i1 a
http://www.google.com.hk/search? ... iw=1263&bih=572* V* u$ a5 ^0 t. A+ s$ k( d
2 C8 }. j! a7 B
46.Which of the following is not a rule for knife safety?, s- _' F5 Q: c" Z) |: U3 C
下列哪项不是用刀的安全规则?
7 X( d3 c: O3 a1 s* n9 G7 a$ L: f! yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" v8 f0 u% v6 A2 @2 e: \' l
; F8 n" F! x3 b; f4 U7 i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' X8 Y: P3 ?% Y1 t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' j, a, ]) ^1 }" @( H* ^, K: j9 n
A:RondellES 1 ^& H+ L+ t* i% R2 n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 m: u5 x$ e, K, ^& _8 h$ l/ g) Z6 R- M6 v* ~% j) P
48.Which of the following is a diced cut used to garnish soups?
" [+ l! y( y+ h! ]/ D% B% Z下列哪项是切成小方块用于汤的装饰?* o9 q2 e* f! t! z0 o# t. K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( `+ F0 |0 H( L% j9 M0 X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# L% L5 s+ T1 r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!!——% j7 Q9 Y. ]& n# e0 N+ X" }
A:Gaufrette
" P& o. E' E/ y2 y( b5 T/ i! y5 {/ dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. O  g9 q  p. l, J  @) b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% T/ T/ E' _% ]! B' k5 x+ d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% ?7 B* a/ Q2 ^

  Q4 K! }; |+ E3 {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 g' j9 t- L/ @0 s# e  ]$ X( G
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)) F' J' \  b7 g2 ^9 \6 L
A:Cilantro 胡荽叶 香菜8 n+ }. T8 T( O) Y+ K9 \) V7 A+ K: }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ k, f1 z# v& H( Y( h9 y( U
: M' @4 P- C1 E+ [' c; x60.Allspice is made from:! r% X) R* u" n& n' t. J# R0 j* b/ F
多香果,  多香果香料是什么
8 h& D8 W" b% Y: N6 X' Y7 {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! d$ n9 [0 ]! }; U8 i+ z
A:A dried berry 干浆果+ Y4 C2 ?/ I/ o2 {
' u) S$ o3 N& ?* z
61.Which of the following are used to make a sachet d'épices?" b! u7 v( h! U$ b
下列哪些是用来做香包德épices?
( h7 b7 ?0 Z8 B' ?! `9 S3 Xhttp://www.sachetcatering.com/& f) }# a& b* g( V$ l  ^" R9 g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) z' B) J7 ]2 K# U1 [
% `0 l+ [2 A$ f4 d, ~7 X; x1 u" n
62.Which of the following condiments are not soy based?: p7 Y2 Q# L- t  c( O2 P  B1 c$ n; ~
下列哪项不是酱油调味品的?5 F% z( P. s8 s" ~1 Y# ?" J. I% c
A:Wasabi 日本辣根1 s9 Z" C# V; c9 w- F
4 \" X: {2 B, h
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- ]# K: ?/ [! v
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) F' Q% U. U: O3 oA:Pasteurization  巴氏杀菌
7 b% e0 z) [  g  B& D) R# O/ j( Z* z& M3 c! C1 A% l( I3 {
64.Which of the following steps is not the correct procedure for whipping egg whites?9 H. H$ h, F6 y4 |4 J) h7 i
下列哪个步骤是不是正确的蛋清搅打程序?
5 w- C7 Q! D" J6 `A:Allow to rest before use. 允许休息后方可使用。& K3 H0 A* i! F1 ]- r% S
  r4 Z( i: C; W# U& A8 y1 P/ B
65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 Z, o) ~& y. S# s  O7 Q. ]. R+ ZA:56g and 63g 56克和63克
4 m! ?/ b( M5 F* @3 t) k: c! R" K) f  ^2 B" X) f- n- P
66.Evaporated milk is a concentrated milk that is produced by removing
$ b2 Z/ i, ~  M$ N2 M" U+ v炼乳是一种浓缩牛奶 是去除什么做的' ^6 x1 ?  ?4 u
A:60% of the water 60%的水
& k1 n2 k, S' K- b% I5 E% Z; J* q0 ?
67.A method of cooking that transfers heat through a liquid or gas is:
* ?  U4 w& G. B" v0 @8 Y3 y一种烹饪方法,通过转移液体或气体是:
2 W. i- {( G3 G2 zA:Convection 对流+ }+ n+ H0 s: t8 f7 X/ \4 m% X+ p

: t- ?% m* B0 a7 B7 E& v) O  w68.The cooking of starches is known as  烹调的淀粉被称为
) X4 B0 [7 G' v/ IA:Gelatinization 糊化
7 Z- x6 C/ T$ f1 x2 o7 f- B
. c0 C* h; r0 ^' a% {0 h: v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ K% H$ p. h" F  j9 K
A:Braising 烤" n. D4 t: D# j8 N' W' ?
; p: B5 t- U3 M% i* F, z
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:
0 g$ e" t, `7 D+ r; wA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: g/ d; e% x, g5 _. }# o0 K& e  D# k+ W% S6 R, P0 U
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7 S" s# T+ e  ~' ^9 J/ ]# }
A:Fumet 原汁
: E# y1 s6 i2 ~/ R  V9 D3 o
1 t  h2 G, Z- `$ n, R& U72.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* T5 U" _  u# |! L# z* @) I
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 G& H- D4 Y3 N

, `! x, @) d$ F% R73.Which of the following is a principle not used in stock making?7 X: _( W) U3 i& U
下列哪一项不是用于制造高汤(低汤)的原则?: q  ^# ?. u3 s6 W
A:Start the stock in hot water.开始在热水中操作3 y4 W: V: g% e+ N

  C: E, n/ O* l+ T& n0 P; h74.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
+ k* T' {% _6 M/ {A:Remouillage 法语熬汤
/ B. c) `- ^7 `! K+ k' N  X( a6 Dhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-11-26 08:55 , Processed in 0.161626 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表