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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。$ q9 u: E3 \, z4 o# n! E! u3 l6 _) e
: u3 ^+ @3 {. `% L5 h/ D# C4 m3 c' 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。# p! r6 x3 E0 ]( D% D
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
大型搬家
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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- V0 _) W1 ^( U5 n# L
1.Which of the following methods should be used to determine doneness in a New York steak?
9 I7 [, @+ i" W. ?9 C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)
; K1 s/ Q9 ?! S( h9 X2 W8 h* x6 mA: pressure touch. 压力触摸5 Q4 x9 m* M0 M$ d
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" V" E) |4 F( k
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0 i3 O0 q& F/ d' N
A: acid  食用酸
( x, h9 H! N5 z  X3.Vegetables are major sources of which of the following nutrients?
5 O! x9 {/ Q2 p3 ~$ c% W蔬菜中包含的主要营养有哪些
% R4 J6 A1 Z, R% T; c: nA:vitamins and minerals. 维生素和矿物质。
' T; n3 r0 B8 h* N4.Cauliflower is commonly served with
3 ^% u( ^% \9 x* Z9 \' u花椰菜(菜花)最常见和那种酱汁搭配
1 R  Y) A6 G6 R* kA:Mornay sauce. 奶油蛋黄沙司+ L7 f$ Q% g( x6 @7 r7 h% Q3 |
5.Which combinations of products are found in pie dough?
2 ?0 S+ C9 _0 j  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??)
* r: L9 R3 @) V8 ?# BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* j5 t7 {" f4 p& h' `
6The French term for mussels is 法国语青口(海红)叫什么
6 L: b8 K/ s+ Y0 o& b. e; _2 K% F! uA:moules.法语青口,海红
, g) ^( ?/ Z% Z* x" a- w7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" ~/ A7 N, e* b0 D
A:faintly fishy. 稍微有点似鱼味, l% G2 l% l6 |5 }+ t& p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, x( P7 ?- M* E/ v! h1 h$ {
A:2 days. 2天
; r% t" _8 O* f5 u( H8 G! M$ T1 F9.What are the principle ingredients in ratatouille? 8 `! q5 J8 A" N2 r( k( X) g2 t+ n
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); A. S  f" W; |
A:Zucchini, eggplant, green peppers, onions and tomatoes
2 h* I9 |. T) w( v3 O# S& \+ `西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ {, `: @2 s5 P+ J0 w
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 K/ v3 ?* ~6 R# G% K/ A6 q) ?( YA:cook food in quantities that will be used up within 20 to 30 minutes.
/ Y6 H+ M$ Q) f8 W大批量烹煮食物要在20到30分钟内
/ \# @+ |% f* G7 o' F# Y: \11.What person has the authority to issue a Health Permit?
: J. B. I$ M  {3 Z$ u7 w谁有资格颁发健康证(卫生证)。
% f8 y# n& l* f+ dA:Medical Health Officer.
- V1 T6 L5 g* o6 f医疗卫生官员。
# d3 v/ J0 @) G' \( u( A  I12.For what period of time is the health permit valid?' J! Q( S" V: \/ c! ^
健康证的有效时间是多久?9 p4 c' t; g6 i8 o3 U5 X
A:12 months.12个月
" W& `5 U4 f" b/ O1 b13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( P0 ]" P9 ]6 r4 m6 m在食物和饮料准备区,通风系统换气的标准时什么
3 p4 f! U8 m1 N) j7 R7 t. MA:08 times each hour. 每小时8次/ d2 y5 `8 S, }
14。The minimum temperature for manual dishwashing in the wash sink is0 y  Q+ `. n% T0 Z' ?; l) V) c
手工洗碗,洗碗池的水温最低多少度?% ?2 D9 D( k/ n  a7 b2 S8 X
A:110 degrees F (43 degrees C). 43度
' ?+ @% G! q! O) W  g, c15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ }/ m) A- A" ]2 ^: F, E# L& E用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 x* r1 `! ]2 y4 J2 q; E& x+ w
A:180 degrees F (82 degrees C).  82度
, y0 E3 ^0 e9 K$ h( ]16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 z5 m$ ?1 ]* f- V  {# `5 g用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理): @8 V8 o/ P# l! \  v
A:en papillote.  法语自己理解
# {% t1 K- A; X7 m8 d5 D17。Wing or Club is considered a5 u# ^" R4 z. _% f
翼和CLUB 被看做是一种...5 A1 }* {" _' a; ]. W+ Q' q* C1 ]
A:Bone- In Cut     带骨切: y$ b1 `* y* j
18。New York is considered a   纽约牛扒被看做是一种' o1 r  Y7 g0 V' g
A:Boneless Cut     无骨切
, o1 Z, ~5 B2 y19.In general, a court bouillon for freshwater fish will contain
, v5 u4 o% e& Z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. l! V) R# y; B; r4 |0 r
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 x+ j8 g  o) T$ U* ~
和做海水鱼同样数量的调味料和香料5 D, v# ]) h& u( U6 l
20.Anise is very similar in flavor and appearance to: A" w  [! U! I# ]3 T8 o5 f
八角和下面的那种原料有相同的味道
- S4 \  N; `4 N" ~& B1 ~A:fennel  茴香0 l) Q( G$ v* \
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, y/ w9 }0 Y8 T# m8 M
下面那种原料更像大葱且有平面的叶子% ?' `8 b; f" Z- D* `7 k/ z
A LEEKS  似蒜葱 (这边人叫京葱)
" W) U* Z) f7 _& I' H3 V22.Which of the following cutting shapes refers to a small dice
; k8 W& N# N- C- ^下面那种刀切形状指的是很小的粒(末)5 R3 |" Y0 C$ O% v( ?7 n5 k
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( X+ m5 `9 J+ }  A8 j23.Oil is added to the water for boiling pasta in order to
: g7 W8 r* A7 [向煮沸的pasta (意大利空心粉 )中加油是为了
( ^* t" u5 e+ P. x8 l# N% ]A:prevent the pasta from sticking and to minimize foaming action.# ^( [# I8 T6 z: [
防止面条黏合并降低发泡。, O6 U4 W, P5 m
24.Which pasta dish features pine nuts and basil?; c  g+ o, Y7 F
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* o- `  O1 ]5 @$ t9 z* E
A:Pesto.一种绿色的意大利面酱
. C9 z9 J8 w$ Y( i% U  J& \1 nhttp://www.tianya.cn/techforum/content/96/563836.shtml, o$ {; p) }# f/ H; U4 P

0 P; y5 t  R- L* t25.Which of the following is a spring vegetable similar to spinach?/ {( B9 c( }0 [4 l6 ^! L
下列哪项是一个春天的蔬菜类似于菠菜?
& ^. X. C9 X9 @1 u! I0 oA:Sorrel. 酢浆草。% i  M* @( N3 p$ y4 q& u
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:' R8 q+ q4 v. K0 Q# i8 z  I
哪位厨师最早带来高水准浮夸的美食
1 C" y: Q% P( [AAntonin Carême 人名 安东尼·卡罗美. t. H$ {' d5 Y3 M- X% o2 ~. g  U
1 V* u% d5 u# X" k5 g
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: M+ e8 q" a/ G* M0 k; t5 f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* A: }! V; D+ K! _3 u6 S! @! O  X
A:Cast-iron stoves         壁炉
9 q4 B+ w& l' l$ e+ V$ uhttp://www.usstove.com/products.php?id=6$ w# u+ G. d5 ?! p% B( r' l
7 O8 V6 J1 i3 W
28.The French term used to describe the roundsman, or swing cook, is:
4 b% \. u) f6 A法国术语,用来描述roundsman,或摇摆厨师是:, T0 m% p* g3 U& N
A:Tournant   图尔南
2 P$ v! D8 C4 z
* e- a$ J* _% R2 y" r' O& H1 D29.Another term for the wine steward is:. {: m, Q! Y" n7 y/ y7 a
葡萄酒侍酒师的另一个术语是:
" S) L/ |, d/ _2 p/ t' A7 V7 a3 yA: Sommelier 侍酒师
$ B, m) H, Z& E, M
7 }, p- y5 P$ z' G+ ^( k30.Molds, yeasts and fungi are examples of a:7 e$ Y# q9 C, m+ D) \
霉菌,酵母菌和真菌是一个神马例子$ @+ n6 l7 O2 H. ?/ p
A:Biological hazard 生物危害; P5 N- m- h! n) a* ?" D
. ^7 n2 `# Q  J/ v% R
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  h( u9 B4 f2 w3 g! M; c, y, L
根据加拿大食品检验局,食品的危险温度区在多少之间:
& y( F1 k% M; q! p( e; AA:40° and 140°F (4–60°C)     4-60度
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/ I* D& u& \5 A, x, ^4 c! y32.All bacteria need the following for survival:
8 @7 ~. \. v$ l* j所有细菌生存需要以下哪些内容:" K) [  V* |5 Q, n
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 U- |. J4 c0 @' \# `
1 [5 l5 S! @- G
33.Which of the following correctly represent critical control points in a HACCP system?
& v  Z. @9 M* [6 O7 s" j) h以下哪项正确表示了HACCP体系的关键控制点?
" C- B. K  G2 n; G. xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 e0 {3 S' ^4 R/ D2 h8 h食谱,接收,储存,准备,烹饪,保温,冷却,再加热- Y* U7 ]& T" f6 Q+ }. w4 h
' C1 t: Q4 v6 f( B6 d9 K
34.Which of the following is not an example of a carbohydrate?7 N- r& E9 a- E1 G/ p
下列哪一个不是碳水化合物的例子?
3 x8 h! }- a4 e! s5 M- Y; MA:Essential nutrients 必需的营养物质0 r6 }2 N' I2 R& g9 u/ j% x) |

3 _0 L6 D3 V9 `' R35.The process by which a liquid fat is made solid is called:: E. s, E( G3 u% {* v- a4 V
液体脂肪做成固体这个过程叫什么
/ e* O) n* y+ B) r4 b+ L( cA:Hydrogenation  氢化
* j9 a9 `* T2 E& \4 Y
. R  X0 I4 e; R8 v: X36.Which of the following is not an example of a fat substitute?
' R3 g( o/ k& w, _( a* p下列哪项不是脂肪替代品的一个例子- Q* k7 W5 Y7 n2 N6 |+ q2 |7 `
A:Acesulfame K  安赛蜜K表/ H0 \% D* ?4 d8 Z6 R: z

* `; N! ]: ?6 t1 Y" s# T37.Health Canada requires that a product labelled "fat free" contain:; l, u+ b9 |: y) I4 }
加拿大卫生部要求的产品标有“不含脂肪“包括:
: S! w6 n7 d5 o+ p- UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# h0 {9 y! |7 ]% `; m# F

4 e7 y/ K; L! @38.Which of the following is not a problem associated with converting recipes?& q; K/ O7 r+ B4 I, s) V% \  C' |
下列哪项是不相关联的转换配方问题?% Q( c( U, W# U# o8 a& P/ w2 q
A:Unit cost 单位成本
4 ~( J1 z9 k; X9 v$ ^% O4 P" Z
6 V4 u/ w2 {0 h2 W: L39.The condition or cost of an item as it is purchased from the supplier is called:
" v1 {1 u& I: p6 p. w  F& l& U从供应商采购的物品的品质或成本叫什么/ l  O: \" S1 q6 W" r
A:As-purchased cost 购买的费用1 J# Q; a$ Y* i- R3 N
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40.The amount of stock necessary to cover operating needs between deliveries is known as:3 {0 K5 f0 N0 s! v3 p, T9 c
在新货到来之前用于日常所求的必要库存量叫什么
  L/ V' f# M% CA:Parstock 基本日常最低库存# q3 A  P3 R3 e% `9 [. e# b, E% L

7 n  Q# Q$ Y8 H: L3 A5 H41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ D8 @% m+ l! R6 @( U下面那个缩写是用来表明正常库存流程?
, m1 f7 W0 b; I8 y8 K6 G* K8 Z$ [A:FIFO=FIRST IN FIRST OUT 先进先出, k) q& N( I6 M; ^9 K7 [2 b
5 P8 e3 Y" }( K
42.Which of the following knives is used to turn vegetables?  O8 X; L* `9 O  `: X; q- x
下面的那把刀是用来打开蔬菜吗?
( ^' v- ^- c. C# _" C% ^; U7 }  m8 wA:Bird's beak knife   鸟嘴刀4 K* j  u3 i# U! w5 W3 \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& Z; n5 A. a% E$ o6 R: n! }" O
1 d7 m* u) r6 s1 W. c/ D43.What is an instant-read thermometer best used for?
& T3 p5 o. `: h# X" s4 X即时读温度计最好用于那方面?
1 A, V& ]' f, E0 OA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 b' U. E5 `3 e2 Y
/ s' {% Z9 S: T9 @2 C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. P" N+ E5 g% u2 N, }6 `: g9 I
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ ]' R+ @1 a) _. D6 |& I+ o5 d! xA:Cast iron 铸铁( W, ?* M5 @1 b

& ~9 f) z( }! L. K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  h+ Z9 O" |- {哪件装备下面有一个可移动的碗和一个S形叶片?' l0 n: c3 V" U8 ]% }
A:Food processor 食品加工机! T8 z7 J5 `2 p9 ^7 I3 \
http://www.google.com.hk/search? ... iw=1263&bih=572- ^, J$ L4 F, X! z. U5 i
0 A: f; z1 p# C  ?
46.Which of the following is not a rule for knife safety?+ n1 I0 a( ]7 f+ t% ^- p
下列哪项不是用刀的安全规则?
6 E. j( L2 i; T( _$ f, @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' ~2 q( U( N7 i

4 U" H: w3 n+ e# f% ^: _0 v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ N1 D! E6 G$ i, u; z% e* O2 S* n3 K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 J8 `+ ]$ `+ j
A:RondellES
% B9 t2 [2 G: t' d1 m; ^) _4 p% }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 ?0 P2 J4 t, Z$ S0 X
& g& n, ?; P4 G. l8 y5 Z3 e
48.Which of the following is a diced cut used to garnish soups?
) K/ O9 P1 ^% t下列哪项是切成小方块用于汤的装饰?& U& n7 F/ e. |' `
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, U5 j, h) Z# B+ ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  K. f$ [% W$ x0 K' T
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!!——, ~% l/ c' X! k! Z- @7 B$ v6 {
A:Gaufrette
* a! V1 a/ q$ _0 b$ Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 {" J* X2 m% j& k0 }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 Z* A" j1 r, \1 JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) H1 @, X% `8 x8 ^" X/ T- m* X6 b: h! ]5 b& ~/ ?4 ?
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 o9 A  H0 a: O* ]9 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)
- N5 [% u2 N/ }# EA:Cilantro 胡荽叶 香菜! |6 R3 f# Y' Z7 Y0 _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 A! m1 R2 _3 F6 g* K7 N% A" u, x
  [; r6 ~8 `( \6 ^' |& m60.Allspice is made from:* t1 V1 f+ F/ l* A
多香果,  多香果香料是什么& ]6 j% [4 M# P( S* B# @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 B" q7 e# y! N- `' g) m5 g
A:A dried berry 干浆果4 p) F0 ]2 @9 I6 T7 s
/ W* N0 w4 V  M1 P! o, m+ F/ ^
61.Which of the following are used to make a sachet d'épices?
9 \3 ^. y9 X7 Y1 G; I) z/ f* H下列哪些是用来做香包德épices?
' x3 o; D/ D/ P+ y" E* b! u: uhttp://www.sachetcatering.com/
$ _/ ^8 D6 Q' ]9 A; J% P% |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 o+ N: s2 t+ I9 x  @
" |, t3 Y" A: V62.Which of the following condiments are not soy based?
* }/ L4 I4 K1 V- O# u- {下列哪项不是酱油调味品的?
8 m1 y8 o( a4 q8 f! u  n+ y0 f  fA:Wasabi 日本辣根
' E6 M2 w1 B. Y, \5 C7 v, F! H' ?; B8 `6 w1 }" b; }6 P- N7 S" b
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 U6 \6 u- _2 B& _4 j. Z$ R
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 Y+ C! w$ Z0 }3 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?. W! [, Z* q3 c8 O; p5 K
下列哪个步骤是不是正确的蛋清搅打程序?
6 D0 N: B' `, B$ U+ iA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
, z! N6 x9 V- Q- lA:56g and 63g 56克和63克
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! j8 ~8 ^7 p+ d% c66.Evaporated milk is a concentrated milk that is produced by removing" T# J. o( J4 E* R  `# l
炼乳是一种浓缩牛奶 是去除什么做的
; @) j0 R$ B$ C, H! u' I3 b! zA:60% of the water 60%的水
% j8 [* e1 G( n" ^
" Z& q: k& t, `  I% [67.A method of cooking that transfers heat through a liquid or gas is:
0 M0 z1 u+ {2 K' R1 f! Y一种烹饪方法,通过转移液体或气体是:
: a3 C4 f9 k4 b. u, }; YA:Convection 对流# {+ i* F1 P, _7 u. e1 z
: i  h- `/ \- a6 O% h  L  c
68.The cooking of starches is known as  烹调的淀粉被称为: U6 k& X5 F, z9 X' s
A:Gelatinization 糊化
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  l* ^/ H2 ?& [# f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' ^4 `$ Y$ l& e( Q8 P; M! h- F
A:Braising 烤3 I/ }( }+ N9 m' b
6 r. a. _% f$ L$ r/ `" \
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:" n  d/ i3 H6 C( Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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% H9 D2 X2 e' l* C) V71.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* ]% D! M- w5 D  `0 E1 j* w
A:Fumet 原汁
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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
( z$ k/ q4 G' M0 m9 {3 {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" o5 v6 F- u! H2 [
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73.Which of the following is a principle not used in stock making?" j) i: y+ z3 w. r2 Q/ D& O2 M
下列哪一项不是用于制造高汤(低汤)的原则?
& k1 Q* ~/ U0 \" Z3 G8 OA: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- ^; ?- k$ t( d  {
A:Remouillage 法语熬汤
4 k- C7 l$ v9 R% p( nhttp://www.haibao.cn/blog/post/176242.htm
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