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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。
# s& b' }# Y, y/ C* K2 X* x0 P9 X: t7 p5 U* \. N+ q
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 h8 C. b' H  O" I5 \6 m- C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. z8 W  }- u- A; |. Y1 p; Q7 S
1.Which of the following methods should be used to determine doneness in a New York steak?
: G4 D0 K2 S  ?: 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)9 ?' @$ w8 i( x2 H) I* p1 p! m
A: pressure touch. 压力触摸+ c+ e, o6 u  {3 v* }% b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& ]+ [4 u; Z! c4 y* ^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+ i. X1 `: I* |1 q  u) e5 N
A: acid  食用酸8 K8 R. u1 M$ m: E9 E9 K9 B
3.Vegetables are major sources of which of the following nutrients?
9 n0 s: I7 _9 V# D6 K% b蔬菜中包含的主要营养有哪些
: \% T1 P; P/ [A:vitamins and minerals. 维生素和矿物质。. f  T3 _  B3 F* C' X
4.Cauliflower is commonly served with
3 y9 O1 \4 b2 x: V- H5 _2 R$ q花椰菜(菜花)最常见和那种酱汁搭配
- H$ B7 `: G7 ]/ P3 o4 k7 Q  AA:Mornay sauce. 奶油蛋黄沙司$ r- _6 u+ n5 x( c3 \; Z
5.Which combinations of products are found in pie dough?
4 [9 C! a4 [% @下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 L+ b: o  I7 {/ r& v2 cA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 A' B; T7 V" b4 p% O
6The French term for mussels is 法国语青口(海红)叫什么
2 o7 J! C3 z1 }: @' i& v" |- hA:moules.法语青口,海红5 I1 h: N- L0 ^+ ]! @
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 I1 f$ R3 G: m- ?1 l  k  aA:faintly fishy. 稍微有点似鱼味
, [. U, t/ [& W. M0 ~8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 Z: ~* V; V' }A:2 days. 2天
7 z" O# Q( C% o, }9.What are the principle ingredients in ratatouille?
0 v( B6 X( y0 n# ?8 E炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& c2 Z' U4 k: v5 {5 L
A:Zucchini, eggplant, green peppers, onions and tomatoes5 e9 y; {5 C3 [$ Y/ Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) P- G, U9 S9 G. E% o
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 ~: j  @2 D  C" bA:cook food in quantities that will be used up within 20 to 30 minutes.
* D+ O) {, n8 E/ V+ g/ ^. }$ ]大批量烹煮食物要在20到30分钟内' _* X' P: z2 k
11.What person has the authority to issue a Health Permit?/ P5 B- p; H- H% p- l
谁有资格颁发健康证(卫生证)。4 K, Q9 R. a8 F! S/ g
A:Medical Health Officer.5 @" y" c2 x. ]& z4 ^! n
医疗卫生官员。9 I5 a9 T8 P3 |9 b& F
12.For what period of time is the health permit valid?6 j9 s* ^0 c  S1 y- H' x
健康证的有效时间是多久?
3 b. V" G4 T: Y6 tA:12 months.12个月
5 t% E" b/ C, f9 R$ F  u4 V13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 h* D  b) j. n$ V/ i9 o0 h在食物和饮料准备区,通风系统换气的标准时什么
3 p/ K% U7 D) j' ~. l; ~A:08 times each hour. 每小时8次) O' s$ l. @8 c! g0 ?* x: j: ^
14。The minimum temperature for manual dishwashing in the wash sink is
  e' U' b2 J! L' k+ b手工洗碗,洗碗池的水温最低多少度?
2 ?, }. @) n  S0 N( G2 T. R2 ^A:110 degrees F (43 degrees C). 43度
, S& R& k: I0 K2 C) o/ K  S- e. Z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ @; H+ C7 C" g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& E. a$ G" x9 |! E3 R
A:180 degrees F (82 degrees C).  82度8 Q1 T! k+ F0 I) F0 V2 L. |/ V
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 W; y" X. E- o5 s! u# e6 m
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( R6 ]$ I* i& D- }" U: ~; ]
A:en papillote.  法语自己理解
* S' |7 B4 Y* Q3 b" s3 n3 @9 Q5 n17。Wing or Club is considered a
9 `# O! Q6 I! F* h8 }  r* A! h翼和CLUB 被看做是一种...% i3 n3 R) Z3 n3 X+ C
A:Bone- In Cut     带骨切7 Q0 h0 K. Z, r: L
18。New York is considered a   纽约牛扒被看做是一种/ ]: ]0 u2 Q) h1 S; z3 q) U9 K
A:Boneless Cut     无骨切
0 \$ r: j1 `5 d19.In general, a court bouillon for freshwater fish will contain. Y4 k5 m) t& J+ p+ w1 ^$ Z; g
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- D" r  x- j' s% ?A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" I" J% ]4 |$ u' l4 c和做海水鱼同样数量的调味料和香料' {& s1 g$ _4 c8 K% \; v8 g! ^1 f
20.Anise is very similar in flavor and appearance to6 ~- w- }3 H, a3 @
八角和下面的那种原料有相同的味道1 s3 O, w" H5 o7 [2 x
A:fennel  茴香6 C1 z5 {* z" m& Y. G' @7 P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ j0 B( V# S! P6 Y6 o下面那种原料更像大葱且有平面的叶子2 F, C" u$ ^& J* I( o% r7 G, u
A LEEKS  似蒜葱 (这边人叫京葱)* {7 g2 x# `- J# y4 E6 J" b
22.Which of the following cutting shapes refers to a small dice7 E. O2 R! N  Q0 b) z, \' E
下面那种刀切形状指的是很小的粒(末)
; o3 o" P0 v" N+ j& ?3 Y* NA:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ `  Q8 v2 z& D, F
23.Oil is added to the water for boiling pasta in order to
0 a$ ~( Z- H: H2 ]; G- D向煮沸的pasta (意大利空心粉 )中加油是为了4 Z: G! a" v8 }% e+ P
A:prevent the pasta from sticking and to minimize foaming action.
  n, Y* h, R) \) \2 H0 }防止面条黏合并降低发泡。' o3 _4 Q/ s+ j
24.Which pasta dish features pine nuts and basil?4 i7 o2 }! \3 W/ z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). t7 R5 f8 z0 o  d
A:Pesto.一种绿色的意大利面酱 0 |0 O- I% h4 V% B  V
http://www.tianya.cn/techforum/content/96/563836.shtml" u$ V3 o! a5 ^
6 A6 r: S' C. {; Y" t+ t( e0 b# p
25.Which of the following is a spring vegetable similar to spinach?
* I: G! V* ]! e* g7 W2 n# S/ m下列哪项是一个春天的蔬菜类似于菠菜?* N' A2 \! R& Y  T5 J
A:Sorrel. 酢浆草。
* u. S* _. d% ^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:% C1 ^# r% `; M5 _, b8 O* N9 p; d
哪位厨师最早带来高水准浮夸的美食
: N% Y/ I+ R" B& k( YAAntonin Carême 人名 安东尼·卡罗美
. F0 L% \0 D" J% r& @" x/ y& n# }7 X1 B' w8 d5 Y- ]: q) G; y- I
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- Q; x. D6 f4 |4 s$ I3 n0 ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 X. v* E4 ?  L% l3 n" K* KA:Cast-iron stoves         壁炉
* o$ ~7 o1 f& `% N/ V0 O! ^% Vhttp://www.usstove.com/products.php?id=61 u. q5 X  S6 z3 o( @6 A" n

$ M0 P9 u' ^7 l9 B28.The French term used to describe the roundsman, or swing cook, is:
; s  A, v% |, n! k) b1 s) o$ d& _法国术语,用来描述roundsman,或摇摆厨师是:' w( ^! o; y* ~; j! `+ a3 f
A:Tournant   图尔南4 z% e: ]3 l$ j1 m( i

) ^+ }# _0 a$ q/ L29.Another term for the wine steward is:
; E2 l/ I# l3 K- `3 R) _葡萄酒侍酒师的另一个术语是:2 L% e7 c# ~; v0 K# l9 T
A: Sommelier 侍酒师
: @( A/ x/ J/ N6 n8 \- g; E! d+ W7 H3 q4 M8 e5 P% j5 v( {( d
30.Molds, yeasts and fungi are examples of a:$ @) ?( q1 x; m* ?7 f7 W% K) p
霉菌,酵母菌和真菌是一个神马例子+ u% V3 n% b1 t$ l% t4 K
A:Biological hazard 生物危害3 U  A% M4 y1 x6 x
5 G  x% u! p  Y! C  e, V
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 n$ M6 ?) M! b2 K1 o' ^
根据加拿大食品检验局,食品的危险温度区在多少之间:' u+ k. @, W* z4 ]
A:40° and 140°F (4–60°C)     4-60度
2 q7 G% n+ A0 u
* A$ c) T7 g% ^32.All bacteria need the following for survival:
, Z6 E$ \2 P1 a4 z1 ]6 }! E所有细菌生存需要以下哪些内容:& p$ |# P+ m8 U7 D3 e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 ?  M  u8 [6 E# a0 R5 X2 Y

' K4 V8 @1 s: @1 s33.Which of the following correctly represent critical control points in a HACCP system?! Q2 H% o  g3 p. c( r, b
以下哪项正确表示了HACCP体系的关键控制点?9 l, X# o- C' j+ ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # c; v+ ?- Q$ ?) @
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! x9 j# B$ F+ ?. e/ ^# k1 I& J

- g$ J; s: [$ @6 T, ^' j, K; D34.Which of the following is not an example of a carbohydrate?
# M7 m) S2 K$ ?% z( u9 c下列哪一个不是碳水化合物的例子?
& A, U$ z  j/ }9 D4 Q! Q+ _5 E1 _A:Essential nutrients 必需的营养物质$ b/ x8 o4 f* V7 Z: ]

' |3 X3 `3 u/ ~/ ~35.The process by which a liquid fat is made solid is called:, S+ \8 J2 ]- V+ o, d8 [8 I/ u3 b1 @
液体脂肪做成固体这个过程叫什么% v7 R' a5 x; b
A:Hydrogenation  氢化8 q" b- X1 ^" s. U( B9 c8 T8 y

9 {7 m9 A& V7 }7 ]8 F* R3 S+ q) Y36.Which of the following is not an example of a fat substitute?
' h6 K! r3 r7 W: F0 C/ O下列哪项不是脂肪替代品的一个例子9 K7 T8 j) O$ m- s$ p: s
A:Acesulfame K  安赛蜜K表" }2 ~& A' x- v/ _) p

. H; P) g& S# J# T37.Health Canada requires that a product labelled "fat free" contain:6 b) U/ F1 d4 @( C! Y( v
加拿大卫生部要求的产品标有“不含脂肪“包括:5 C7 s: M. ^$ @  F: c( s! x8 Q/ }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, c. ^6 r7 S0 `0 n6 r+ Z7 j& \/ l4 j' d3 v' c" c2 o1 G
38.Which of the following is not a problem associated with converting recipes?" T5 ]( {3 k( L4 ^
下列哪项是不相关联的转换配方问题?
% ]2 P* E- }+ ~A:Unit cost 单位成本
( y7 ]; Q' W# a" p# t8 M5 d/ f& r5 X
39.The condition or cost of an item as it is purchased from the supplier is called:
) S6 g  W# z9 z' }& s, \0 ?从供应商采购的物品的品质或成本叫什么8 B( m8 b, J5 u# G7 p. E9 F8 u
A:As-purchased cost 购买的费用8 Z) i2 K8 s; e5 w. {2 K
% @  p# N8 I# H) z
40.The amount of stock necessary to cover operating needs between deliveries is known as:
) a2 V2 l7 F# C在新货到来之前用于日常所求的必要库存量叫什么+ y5 m# o7 y4 i6 N4 l
A:Parstock 基本日常最低库存
! i' Y5 L5 V1 E# S$ R4 S) r2 D: z# q, i0 H  b+ V
41.Which of the following abbreviations is used to describe the proper rotation of stock?( E* I  x4 j; Q" N# }
下面那个缩写是用来表明正常库存流程?4 t: W+ P1 L, S9 y  M+ R
A:FIFO=FIRST IN FIRST OUT 先进先出& X/ z' P8 q3 a4 g' C+ F1 a9 b  I( h
$ n+ @5 h: U% p% U
42.Which of the following knives is used to turn vegetables?1 y5 M& Q( D- I
下面的那把刀是用来打开蔬菜吗?% g& e1 |) q  u4 Z
A:Bird's beak knife   鸟嘴刀3 r7 q) ~# ]9 d2 m! o6 P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ K/ b# M. M# k1 L
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43.What is an instant-read thermometer best used for?0 `  D2 C) y1 D; O6 {  ]
即时读温度计最好用于那方面?
$ C! V5 s' b- k+ g" m* OA:Checking the internal temperature of a roast 检查被考物品的内部温度6 U& r) F6 ^4 |+ @6 e4 G  Z

: S% n! G. i8 z" [8 P/ ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  e/ u# z1 J- o下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ y& @  P! I. wA:Cast iron 铸铁
/ t" U( q5 w3 `5 w' q0 W$ B+ }* U3 o) s
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  ^' D7 J' `1 K+ v! n6 T
哪件装备下面有一个可移动的碗和一个S形叶片?# \$ g5 w- W4 D# u% U
A:Food processor 食品加工机
6 B! h; v) b7 n" [) V9 Fhttp://www.google.com.hk/search? ... iw=1263&bih=572
, m& x# a* P, \" r+ G# F( Q
/ C  W: J- _( I% z( O$ |46.Which of the following is not a rule for knife safety?
% A7 H. u) X) e下列哪项不是用刀的安全规则?
7 m" |' o- t+ q8 {  qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 l$ X. I$ G3 {. ]
. F# F6 }5 U5 H8 d! Z* A47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ c! {4 Z) I7 T8 `% S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 \4 S/ e' k  r$ Y. oA:RondellES
/ Z9 P0 n! ?, U0 Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ S5 W' a0 E5 t0 p5 f
+ r" T  R# X; s4 }
48.Which of the following is a diced cut used to garnish soups?
# x* ^- D0 {, ^( ]* j下列哪项是切成小方块用于汤的装饰?
/ q* u% U2 U. q2 |/ r/ bA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- O1 R9 e+ A! h% W# ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! i6 h0 ?5 S% K0 p) 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!!——" ^% k  a# d/ i: k" ]+ U) o: [
A:Gaufrette
4 d  b* y+ j' V6 bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- f; i4 I6 I" f' k5 `& ]% M. ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ ~. A2 Y0 {+ j* H" S1 ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% Y# b$ q! L( q7 X5 I: J' M: Q
; S- p! ?) c6 a8 ~9 B( P, j
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" t. F- i* c) R
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)
: L0 s9 a3 ^/ ^' l  O( Z- UA:Cilantro 胡荽叶 香菜
7 B7 ~4 _* s5 b7 l3 t5 ?: i6 bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  T3 ^( }4 b; K$ w9 l: {6 c
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60.Allspice is made from:! h% _7 M5 Q. Y# {
多香果,  多香果香料是什么3 n* p$ m) Z# w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( c) j. V( d: j$ d9 H5 {
A:A dried berry 干浆果) ~1 l0 D; {. Q) k/ P% d4 Y

9 c; U! Y; C( t3 v1 _" ]) H/ J61.Which of the following are used to make a sachet d'épices?  X+ C3 {4 Y9 R8 C  m$ `  _- f
下列哪些是用来做香包德épices?8 v- \1 _) \4 z  L
http://www.sachetcatering.com/
% Y) I- D8 \( f  v1 lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ q6 ]2 s# X0 a. {

+ ]' [, w; a+ S4 N0 D62.Which of the following condiments are not soy based?
( `- D' j8 c, F2 _  q* r下列哪项不是酱油调味品的?
$ t+ u* d! }: [& T( YA:Wasabi 日本辣根; W3 N; R; I; ]3 B2 o

, t# {1 E! T5 M% h; J  g9 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! }' E& D& ?0 l
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:
- _" E, n! W7 K: W* z8 m! BA:Pasteurization  巴氏杀菌+ p7 a* L0 B+ @8 [8 l

6 a# }: b5 Q" {" \& G64.Which of the following steps is not the correct procedure for whipping egg whites?
2 G; X" ~* b% g6 Y# C7 l6 G' O8 B! ~1 B下列哪个步骤是不是正确的蛋清搅打程序?
1 L3 n: y3 l: z) O! ~, U5 `/ D: zA:Allow to rest before use. 允许休息后方可使用。! Z9 ], z7 H- f' {2 c6 L* [0 Y

6 a; d6 D1 B3 c5 B7 N65.The weight of a large egg is between:一个大鸡蛋重量介于:( }. a4 y, m+ @6 G7 F" C
A:56g and 63g 56克和63克
* q) ~- E0 j3 d% J* l* F, B, p' }4 }4 a
66.Evaporated milk is a concentrated milk that is produced by removing
( \" H( Y- z9 \炼乳是一种浓缩牛奶 是去除什么做的% A: n! w# @9 p5 ?5 D3 W" g
A:60% of the water 60%的水4 c! [/ O6 ~! P" T+ ^& Y
& U* c6 u+ u+ ]+ r# g7 l8 B
67.A method of cooking that transfers heat through a liquid or gas is:2 _% {9 n% u0 c7 \- h' K
一种烹饪方法,通过转移液体或气体是:
- F3 ^) w/ Y1 G% j7 ~9 x2 \6 T. `) UA:Convection 对流
5 g# H% |7 h- F/ q0 `  v# u" T3 b2 {! H3 ]  K+ O# s  i0 B& [
68.The cooking of starches is known as  烹调的淀粉被称为
' I* Z4 X7 l# YA:Gelatinization 糊化0 R  o- j0 S! E5 |: y
+ Y0 C4 l  M' T
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 ]# f- I% H; W( I2 S+ G9 d, |
A:Braising 烤
. W+ b- b) U5 {! M5 N6 e9 Q& y1 `" F$ @' N6 \2 F% 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:& }0 _) y! a. u: L0 W2 w9 y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* B! f5 y! l; S

0 _* F( {# K3 T) N3 K8 H71.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
4 }: w5 q. T: S" h2 Z  ^A:Fumet 原汁& s- J# M' q6 q* g. c

! z  m; |: v3 k$ m* _+ C7 n3 }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, o  a! ^( S  L& S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 W0 @5 a' K4 g6 d7 [$ k
$ m8 u  t9 K+ {4 G, Y73.Which of the following is a principle not used in stock making?0 Z/ |! y0 x4 {0 d9 l& q/ s' @9 L. S
下列哪一项不是用于制造高汤(低汤)的原则?' e! u7 v1 r* L7 H9 S& B! ]
A:Start the stock in hot water.开始在热水中操作
* ?" v- {3 ?: ?5 W, \! K# B, h/ }1 W7 D7 Y  O2 O, T1 l0 z" V  J
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
% A1 ?- `, y" k! AA:Remouillage 法语熬汤
# {7 K: U/ h& Ohttp://www.haibao.cn/blog/post/176242.htm
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