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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。1 D' {& N- w# a0 U& c- I$ y( c# [
3 P7 L+ R# w, V  Y
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。
1 O" o: B$ e# B+ y5 q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
/ D- U7 [' O3 n4 @7 r5 ?1.Which of the following methods should be used to determine doneness in a New York steak?; E" ~3 n6 F9 ~- o; N( N
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)
" J; l# U; M+ MA: pressure touch. 压力触摸6 V) [' g* \  Y0 x$ ~
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ i+ }/ R/ J4 m7 |) 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
( Y: ^, o" [$ A: P% ~# p2 Q2 lA: acid  食用酸
! z3 K. u0 N' i4 j# }/ Q+ j9 y3.Vegetables are major sources of which of the following nutrients?
2 e, e6 T8 e, ~蔬菜中包含的主要营养有哪些
5 V9 y4 T. d6 i+ s+ a* w8 IA:vitamins and minerals. 维生素和矿物质。
, t3 X, _1 G2 o: X, x4.Cauliflower is commonly served with- y* S7 F1 U! m( [" M
花椰菜(菜花)最常见和那种酱汁搭配
  F  N2 e1 J' y5 g( P" tA:Mornay sauce. 奶油蛋黄沙司# r6 q+ ?/ p( A8 K; x  }2 O
5.Which combinations of products are found in pie dough?6 G$ ?! Q1 d# O( o4 H; B" ?
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ n% w  B0 k. F+ |( s+ ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ ]- `, B8 r5 v! v3 L2 ^' r" |6 ^
6The French term for mussels is 法国语青口(海红)叫什么
& b  @1 s+ P% kA:moules.法语青口,海红
! D* ?$ @) z) M% D+ h: b% W% Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% Q; A, H! x; V9 w: l
A:faintly fishy. 稍微有点似鱼味
) _, l& {& w2 z( Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% M5 L- N5 X* U/ n' `; JA:2 days. 2天
2 L1 \8 k0 _! e5 N; B9.What are the principle ingredients in ratatouille?
8 f7 l4 q; U1 M* ]6 f* ]9 w# m炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 g! H. ]9 P; j
A:Zucchini, eggplant, green peppers, onions and tomatoes6 O4 _$ p! g) m0 p* X: Q* z3 q/ J
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: w0 I3 ^# O6 |* Q6 x! d% k9 i10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 M+ j; `" s" p
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 e5 v0 Q; P& r. \; l2 V9 D# C大批量烹煮食物要在20到30分钟内
, \# L$ k# ^) I8 N. N11.What person has the authority to issue a Health Permit?& b4 U3 q' M# i  j
谁有资格颁发健康证(卫生证)。
+ c( {  p( w8 N4 }6 ~; C: K$ NA:Medical Health Officer.5 l0 Y5 `- Z! G; u# m. e* R
医疗卫生官员。+ Z- }9 I( E/ D3 B, }* d
12.For what period of time is the health permit valid?
2 {- c. @: B: s4 A健康证的有效时间是多久?
- s2 H2 y# c& o( O& u) P4 ?A:12 months.12个月* m9 O$ Y9 {5 a2 b' X/ z' D3 o% K) G
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! ]) l; P; U, R7 ~( r在食物和饮料准备区,通风系统换气的标准时什么
: K% w# q' Q6 lA:08 times each hour. 每小时8次, P3 {7 |. ^/ m; r* m) H
14。The minimum temperature for manual dishwashing in the wash sink is2 d. Q$ h# M$ z7 s4 U+ F
手工洗碗,洗碗池的水温最低多少度?# C4 ~9 t: f5 S  W. k) }7 P
A:110 degrees F (43 degrees C). 43度
% F/ s) q" x0 `3 M15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ r* K1 s# M& [0 S1 d用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" [2 H9 K3 v: J: ^' X" e: @3 X# p* H
A:180 degrees F (82 degrees C).  82度
& ]2 p' B: A/ @$ m& [16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 F1 N, h9 z0 C4 g" ^用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# {& e, d) H) rA:en papillote.  法语自己理解
( b: h) D" s2 j% l# I' t17。Wing or Club is considered a' m3 u9 m6 P: H) T
翼和CLUB 被看做是一种...5 |  p& x% v  r( H7 z3 p, h% \
A:Bone- In Cut     带骨切+ a; S  H* o/ C! w/ h/ m
18。New York is considered a   纽约牛扒被看做是一种4 V3 q9 G0 t: Q/ v  I& R" }$ s
A:Boneless Cut     无骨切' y* z/ R" D! H" p& v% n1 @
19.In general, a court bouillon for freshwater fish will contain, w) m5 R9 o9 ]) _5 m5 b3 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+ m8 q' B5 o$ q8 g" `# x
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 F' b7 q/ E) s' H' g% D  Q
和做海水鱼同样数量的调味料和香料
5 q7 j+ T* ]  _7 _$ j- G+ H3 Q20.Anise is very similar in flavor and appearance to5 z. r1 ^) C5 f6 a
八角和下面的那种原料有相同的味道
- w/ I' `, o7 y0 b! F% T0 ]A:fennel  茴香0 y( X$ t6 r6 E  I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ t  {" a+ T5 l: u* a8 ]
下面那种原料更像大葱且有平面的叶子  W; c. _, ~3 q
A LEEKS  似蒜葱 (这边人叫京葱)
% h, T; N$ q5 p3 v( W7 i/ `' i( c22.Which of the following cutting shapes refers to a small dice. K: I9 @& v9 f, L- }/ S" d
下面那种刀切形状指的是很小的粒(末)
0 L& y+ ^3 M6 x. _. G3 C0 BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 @1 y' b0 s) D2 v+ Q! X, K0 S
23.Oil is added to the water for boiling pasta in order to2 K% X. Z7 R# l0 i6 g
向煮沸的pasta (意大利空心粉 )中加油是为了0 v8 @/ W; Q1 t9 A- v
A:prevent the pasta from sticking and to minimize foaming action.1 e% y/ D  V& F! C$ r
防止面条黏合并降低发泡。
2 F3 D) e" B& W+ P; q2 }4 x; {5 a24.Which pasta dish features pine nuts and basil?! r" P1 G) i& [8 u; P2 V
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* c. y5 c- m9 K2 MA:Pesto.一种绿色的意大利面酱
: _; F$ Q) B9 Uhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?0 P; c7 x' B9 G  V1 j
下列哪项是一个春天的蔬菜类似于菠菜?
5 q) c2 j4 V% p7 @A:Sorrel. 酢浆草。
9 t9 ]- o* ^9 h- f- n& b/ Phttp://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?
大型搬家
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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:
3 j, M# M- t# p! e6 X& }* ?哪位厨师最早带来高水准浮夸的美食- v% z1 K( @. s4 |0 y5 I6 d
AAntonin Carême 人名 安东尼·卡罗美
9 q& @( [& b7 I" g" i2 o0 Z8 b9 R) g* v, G1 H! S; r( z! Y8 r" z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( L, n4 o+ Q- V5 H" 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 。# Q: |- ~4 }: P* H  v
A:Cast-iron stoves         壁炉
5 l% t. w% X% f. j9 m, p3 Y* ~http://www.usstove.com/products.php?id=6
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/ h1 Y6 T+ [+ t0 ^) [28.The French term used to describe the roundsman, or swing cook, is:/ @  g9 s( G0 t0 ]* M9 u
法国术语,用来描述roundsman,或摇摆厨师是:
/ \# k( o  N& u4 c: gA:Tournant   图尔南1 q5 d5 f  U3 J& i, v$ ~: q& |; t

: e$ m) c  u% ~' @29.Another term for the wine steward is:/ p8 v/ s8 s6 c: I& P/ u
葡萄酒侍酒师的另一个术语是:' c) r  E) G2 q# l' x0 @" c
A: Sommelier 侍酒师
0 g" B& M# U4 u" E  E( O: P; q! i; k
30.Molds, yeasts and fungi are examples of a:( V" b! T  ?+ X7 k- `1 q6 e
霉菌,酵母菌和真菌是一个神马例子: P7 G, h" o9 k/ U
A:Biological hazard 生物危害
2 q2 T" I" R4 h( _/ l. Q7 a" j8 {
3 S3 I8 e( e" E" R9 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ `. N6 V2 {# l
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ Q$ l  v# f# y) ^9 |A:40° and 140°F (4–60°C)     4-60度9 w  b/ G2 M- [+ d

5 g% ?4 c" U, p, Q+ \; S32.All bacteria need the following for survival:, t. V! k0 y" Z
所有细菌生存需要以下哪些内容:
) d& B6 Q) A7 v0 ~* R. [& F+ w+ o9 \1 t/ V' pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' I. k+ e- X6 f0 l
" s" Q$ D' G# s) }; F( y
33.Which of the following correctly represent critical control points in a HACCP system?) F7 G5 m) Z* @4 q* ^/ e4 g, {) Q
以下哪项正确表示了HACCP体系的关键控制点?  v: p2 A& b: S2 K5 o& Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* J5 d# \: l& @) I. h食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! O6 D8 m* t, T  ?34.Which of the following is not an example of a carbohydrate?5 x) B+ H4 L5 a: Y; U5 X
下列哪一个不是碳水化合物的例子?; h6 o3 v# B7 R; j
A:Essential nutrients 必需的营养物质
. A  V8 c2 i; ^! {* |6 T
  Z" `+ F$ y' n2 D) Q35.The process by which a liquid fat is made solid is called:  \- E1 C& n. K
液体脂肪做成固体这个过程叫什么
/ Y+ w, t& |$ ?, QA:Hydrogenation  氢化
# R3 w6 |+ |0 R
! p% d0 p0 z9 f/ E1 J, n36.Which of the following is not an example of a fat substitute?
0 s- ?2 X# e1 t8 a下列哪项不是脂肪替代品的一个例子
1 r  W8 O& K; O: i. YA:Acesulfame K  安赛蜜K表
5 ^) H* y, W3 W9 t+ k; S
# u6 A' ?; B. |5 m( F37.Health Canada requires that a product labelled "fat free" contain:* K9 G  x% f  y9 R* z& r
加拿大卫生部要求的产品标有“不含脂肪“包括:  B8 l: C8 @( b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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& K8 C. j4 f2 h) W9 `: |, n38.Which of the following is not a problem associated with converting recipes?- Y/ _" X) ]. _2 T' f7 E. R% P: A6 W, v
下列哪项是不相关联的转换配方问题?5 S8 ?- H, X3 d
A:Unit cost 单位成本
$ w  c+ j3 Q  F7 _1 ?0 X# o0 T, u' {9 ]8 @0 w8 g  _# X+ _
39.The condition or cost of an item as it is purchased from the supplier is called:
# w4 F* f, g9 j# v2 m从供应商采购的物品的品质或成本叫什么8 m3 V/ @! p1 k
A:As-purchased cost 购买的费用0 Y: E6 Y4 W1 w( W

2 N: V: D! l8 h40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 a+ T  B' l8 t& m& F6 L在新货到来之前用于日常所求的必要库存量叫什么
* N6 M, `! a  `. M5 ?) V, Z2 k3 QA:Parstock 基本日常最低库存
6 f5 x4 S! [( V- U6 Z1 ^
  \5 ?$ i: H7 u$ ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ _: g! a; ]9 F) W/ {: b3 b下面那个缩写是用来表明正常库存流程?0 I: q( x+ G7 N# _; a9 z
A:FIFO=FIRST IN FIRST OUT 先进先出
" g& P& P3 V0 O* i) d# g' u, K7 G4 f. _/ o% {/ ]
42.Which of the following knives is used to turn vegetables?
' {; l1 p# s; Z+ N+ _. q下面的那把刀是用来打开蔬菜吗?
) Y4 q9 w. V  t9 MA:Bird's beak knife   鸟嘴刀
9 p# w& N7 \( yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 ?! c+ @. l; y0 ?# J, O& s3 i
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43.What is an instant-read thermometer best used for?
' I; h5 m' R0 j4 b+ M即时读温度计最好用于那方面?3 c$ y/ a) t5 f4 A
A:Checking the internal temperature of a roast 检查被考物品的内部温度" ?3 w- X: U( u) `' g6 s

; h5 @% @* B" Z7 {/ M% @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 U4 }1 K  a; C+ o" f5 _  y$ U下列哪些金属材料受热均匀,通常用在铁板而且非常重; Y  U. c; }5 G; P& Z& B
A:Cast iron 铸铁' w+ g, ?7 s& I5 K8 R; s
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& s' ^5 \% a8 Z( J6 i2 D. a* }哪件装备下面有一个可移动的碗和一个S形叶片?9 \. _1 V; h% H3 X8 `1 H: ^( j% V
A:Food processor 食品加工机" O5 m5 J  ]* |; Y2 Y" C
http://www.google.com.hk/search? ... iw=1263&bih=572) @; M9 q9 k8 A8 y* b
5 O' y/ t6 g7 m* M2 ?
46.Which of the following is not a rule for knife safety?7 a! s  ]. ^2 }& D7 z5 @4 c
下列哪项不是用刀的安全规则?
( w* L, E" }0 ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ G# D# ]8 Y7 Q& W; G4 d

8 X) n: r& v/ P" v9 F4 ^, M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; w( z7 J0 N, O7 f6 G- y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, }, E' Q* g0 k7 ]( l; P
A:RondellES , t6 R1 l7 o# h! k0 T/ N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# K! M+ {, z: u9 T5 W

# T7 a! ?" |7 {; {; o5 c48.Which of the following is a diced cut used to garnish soups?; Z+ f% b+ B2 O( b! B) O- s
下列哪项是切成小方块用于汤的装饰?& W0 a3 D2 U% B% v6 R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 u+ ?' g$ m$ Y# k& B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ C1 `( l6 ]3 k) J( {8 H4 O
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!!——
; t. w) h9 y2 i: }* e- K9 n3 W1 FA:Gaufrette : o# X% n2 \* `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& \0 q% u1 J% mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 g( `: b; _0 F: \  dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 x) I" h; `9 k) G( o" Q2 @1 G# M$ t0 g! a$ |5 w; ?4 n) o
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! G5 o! m2 f  E( V( _5 q
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)
* x2 |" R( T3 l" ]A:Cilantro 胡荽叶 香菜/ Y5 `3 g$ {( `4 ~, X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: B8 ~" H, ~9 }& T

& ]$ t8 U- @! E5 N  n60.Allspice is made from:
1 n$ S2 N) |/ z! j8 L& x 多香果,  多香果香料是什么
) Y6 }# _# `7 H. A( qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 D" s1 A" j7 _, fA:A dried berry 干浆果# h$ Z. @+ I1 D+ `( ]6 `/ J2 E
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61.Which of the following are used to make a sachet d'épices?
7 s) ], [! k0 ^& p0 ]+ a# w下列哪些是用来做香包德épices?/ M: f6 L6 _$ P+ s1 J8 q& o$ i
http://www.sachetcatering.com/  Z5 S, [; q* K6 Q' O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 R3 \; F; E4 S: L
: W# ]* i6 X6 N8 }
62.Which of the following condiments are not soy based?
2 Z7 Z& l* [/ [8 d1 K5 E* {下列哪项不是酱油调味品的?
( [* g  i" D5 H7 N- Y: R: q" bA:Wasabi 日本辣根2 u( I4 K  t6 Z5 z- \5 \1 u
$ I! d6 [3 R8 T. r* e( w+ t
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; G, @$ V( I+ ?1 o# \/ 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:
: }0 _! I# ~, Y4 @2 t" gA:Pasteurization  巴氏杀菌
  X% s: N# h2 V4 ]( v8 _7 D! ^- Q  d! h% N% n9 w; v9 H5 Q9 \& W
64.Which of the following steps is not the correct procedure for whipping egg whites?9 f2 c$ g6 W; M3 d8 F4 V1 r
下列哪个步骤是不是正确的蛋清搅打程序?
* D9 |/ }) Q6 ~4 c% qA:Allow to rest before use. 允许休息后方可使用。
5 p5 a2 L. @7 b; ?
* o- m  ^% L) e/ c6 j/ f! ]65.The weight of a large egg is between:一个大鸡蛋重量介于:; }/ }5 J$ u; W) [, D. t! f
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, Q, N' ^3 \& K4 N% a3 y- ?7 a' J
炼乳是一种浓缩牛奶 是去除什么做的9 o! k2 C8 D& h( C6 W7 n
A:60% of the water 60%的水4 _) ]( n2 v4 T# g

9 V" t  D. N8 R8 N6 {67.A method of cooking that transfers heat through a liquid or gas is:
" ~+ p- M" S. X% Z  u# e一种烹饪方法,通过转移液体或气体是:
( r9 z7 N+ m/ uA:Convection 对流
9 h8 p2 v7 A9 s; M& y. p" v) E. j2 U
68.The cooking of starches is known as  烹调的淀粉被称为
. ?' l# T) k1 ]A:Gelatinization 糊化6 Z9 q" M3 D" u. l+ ~$ w
7 c4 u% r6 T# H, {* \8 h1 M6 K5 n
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 T# ^9 M. u* q) i
A:Braising 烤
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4 N. S# Y: B% A2 F* a2 y) K$ `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:
( O" z3 m+ p% T8 `; @A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, I- I- k4 j! V4 Q; ]4 L  y: ~

# J& a) E9 l6 x5 C9 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: f2 N' h# Y4 E4 _( P3 M
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; S/ m9 y; q9 C  q8 f+ ]8 N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 {2 ^" ~, |& C" c0 z; \& D- c! `* u3 I! _+ s/ ~* q( j) c( J7 ?8 ^
73.Which of the following is a principle not used in stock making?
& d5 p( ]  t& _下列哪一项不是用于制造高汤(低汤)的原则?. c) _$ Q1 Z2 m. d+ t; O
A:Start the stock in hot water.开始在热水中操作
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6 d6 E  A. M! r7 @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  M$ o# Y2 k. I
A:Remouillage 法语熬汤# p2 T) |9 ^1 ~/ \) R. i+ }
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