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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。- Y: p: }$ J1 Q$ P. \7 H

1 H; _7 y5 H" T$ H# W$ b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。
/ Z& T9 L0 N, _' ?  l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
/ h( H' K2 ~" D  P9 m1.Which of the following methods should be used to determine doneness in a New York steak?1 f# ~$ V+ Q3 \! Z% m  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)( u7 e0 U, J0 Z9 ^9 ^1 v! ~, {
A: pressure touch. 压力触摸  y6 n. p1 t: O& s( \
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 y8 a0 _! ~5 }+ a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6 f' a3 y' \" Q9 @& I) ~
A: acid  食用酸
+ C0 h' @+ h' E5 x! z3.Vegetables are major sources of which of the following nutrients?
1 @- R0 `$ y* M6 K蔬菜中包含的主要营养有哪些
5 n3 a  n9 o; RA:vitamins and minerals. 维生素和矿物质。
# V: V, t  x, `3 P; H4.Cauliflower is commonly served with0 a" ~# P. J- M6 M
花椰菜(菜花)最常见和那种酱汁搭配4 ^& t6 l6 m7 b& _  r7 m2 b
A:Mornay sauce. 奶油蛋黄沙司& C3 ]* i  V4 e% n( n
5.Which combinations of products are found in pie dough?
' ^4 x; T% A/ ~9 R; G下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); A  I6 c$ M  |' j! i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ O1 X) H( Y0 g
6The French term for mussels is 法国语青口(海红)叫什么. q, E( L2 {4 |* q4 m. v) y: ]( f
A:moules.法语青口,海红' j+ x7 k8 m0 K7 a( t& ~6 t
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; `9 H- v6 I/ U* TA:faintly fishy. 稍微有点似鱼味0 p8 f5 ]: `; s5 Y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 V2 @( L$ p0 F) C9 \7 ]8 ^( mA:2 days. 2天  m0 z& w& |$ M- F* F1 l
9.What are the principle ingredients in ratatouille?
) }7 _- k$ `0 J炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ w9 O, |2 X2 D
A:Zucchini, eggplant, green peppers, onions and tomatoes
  N8 a) {$ }" \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )' n0 l3 e- x, P$ X+ l9 I+ g
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 O- ^2 {# L1 Y0 p0 t. F& I# q7 X
A:cook food in quantities that will be used up within 20 to 30 minutes.  b$ u) \- {  X! m
大批量烹煮食物要在20到30分钟内4 v+ O. f; e; q* a$ q0 K4 r6 M6 {( V
11.What person has the authority to issue a Health Permit?
( I# l; \! m7 Y2 y谁有资格颁发健康证(卫生证)。
2 }5 D/ T2 r/ X' ?. XA:Medical Health Officer.+ z" K9 u) v2 G6 d" A: P  G
医疗卫生官员。
6 L# ?% Z( C7 o" A12.For what period of time is the health permit valid?; y$ p: O/ z1 l: J
健康证的有效时间是多久?
, ]5 O1 N2 B; D) N4 {$ a3 E. X- MA:12 months.12个月
3 g% L* D0 e' `$ X0 E13.In the area where food and drink is prepared, the ventilation system must be able to change the air$ E% M3 j$ d! ^/ y- {
在食物和饮料准备区,通风系统换气的标准时什么( X' w# k0 r% B6 U) X
A:08 times each hour. 每小时8次  O$ m  v5 d0 Q9 w* \5 j
14。The minimum temperature for manual dishwashing in the wash sink is
9 i  k% A% W# B3 n& J8 \. A) _4 v  y手工洗碗,洗碗池的水温最低多少度?
- R' W# E# [( v" d: g6 d; r) w' w4 QA:110 degrees F (43 degrees C). 43度
5 V! b  C! R  d$ i0 R' p15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 s4 Z7 }6 C2 ]4 {$ A; b+ C# J8 ~
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' W% i8 ?/ c$ S; l5 OA:180 degrees F (82 degrees C).  82度
. }2 B$ Q5 h* o  G4 _9 J16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) _  I3 S6 i7 p$ p用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ e; }, j* N3 NA:en papillote.  法语自己理解
2 D7 k: d5 i; B3 n5 Q, w; }17。Wing or Club is considered a" z: c! r. f( t; S) `
翼和CLUB 被看做是一种...7 V, ~' ^5 N2 w. F% r. m! `
A:Bone- In Cut     带骨切
0 ~$ D; [! R" E, V, {; i1 w$ u18。New York is considered a   纽约牛扒被看做是一种
/ o% w+ e* n, LA:Boneless Cut     无骨切
! Y% M2 d( b4 X: |% U. Y19.In general, a court bouillon for freshwater fish will contain
7 E- u4 j% n5 j  R* M8 C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
0 I# Z  `$ v$ Y  m; P3 m+ [' kA:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 O7 M2 Q# L/ |7 Q
和做海水鱼同样数量的调味料和香料! k% E( |* o1 O" t5 |+ H4 v
20.Anise is very similar in flavor and appearance to. p9 n( A6 h9 b3 v+ R
八角和下面的那种原料有相同的味道0 L, B" o# t# L+ B
A:fennel  茴香
/ @3 Z- [& D8 z5 F2 u0 P21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( k2 X8 d: k2 `
下面那种原料更像大葱且有平面的叶子2 T8 A$ V" S3 C  W( \* i
A LEEKS  似蒜葱 (这边人叫京葱)
, g$ D# N+ c! p$ b6 l5 w22.Which of the following cutting shapes refers to a small dice
1 Q9 Y$ z* k! p* |5 W! j下面那种刀切形状指的是很小的粒(末)
0 Q) y0 A1 U' j# `' Q0 JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。! D7 u0 @8 \. u) V# R# z
23.Oil is added to the water for boiling pasta in order to
6 X. D' Y0 P( g9 T$ u5 H" Y) A: v向煮沸的pasta (意大利空心粉 )中加油是为了! }+ @" h8 d; ~7 k; u& _
A:prevent the pasta from sticking and to minimize foaming action.# ]1 H2 Z# s8 ?1 w* Y/ i' z
防止面条黏合并降低发泡。) d9 ^: d) y1 @0 J" b7 ]  e7 z- U
24.Which pasta dish features pine nuts and basil?
4 |7 S* f3 i8 O8 [, R下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# `6 Z( Y8 a7 P1 d: Q. NA:Pesto.一种绿色的意大利面酱 ' _5 t/ L2 b# P
http://www.tianya.cn/techforum/content/96/563836.shtml3 y+ a- i! X! \! t9 ~. o

. [3 d5 f1 _+ l4 H' {, X: a25.Which of the following is a spring vegetable similar to spinach?
9 ?% L8 m6 I7 _下列哪项是一个春天的蔬菜类似于菠菜?- G$ ^, d( ]5 ^, F7 E) |- Q( h
A:Sorrel. 酢浆草。( m9 Y8 v9 Y- D+ N0 g+ M1 T3 i
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:0 ^( H3 @& s8 W+ {1 P$ N
哪位厨师最早带来高水准浮夸的美食
* G# [7 K/ M& z* I- e0 ]AAntonin Carême 人名 安东尼·卡罗美6 [7 [$ s, p1 H! N" f+ e

6 ]8 a6 u# V8 `" c/ B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 L2 ^5 k# [& @: v$ {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, t; D2 F. Y* w8 Z( {- uA:Cast-iron stoves         壁炉/ c$ R/ o- }$ y. {. p# T- v, _
http://www.usstove.com/products.php?id=6
0 ]0 u# z: Z( z4 s
. b. L% c( J5 c0 A. L( D# _28.The French term used to describe the roundsman, or swing cook, is:, n2 j$ \) q/ U/ c4 o6 ^
法国术语,用来描述roundsman,或摇摆厨师是:
$ {9 n: X5 L! n5 O: u+ uA:Tournant   图尔南% g% B* W5 g* r; j" a( ]

0 @+ a. N( f7 N- s' J, p$ d29.Another term for the wine steward is:
8 I, w0 l7 T1 q+ A! P6 c# v& X) d5 D葡萄酒侍酒师的另一个术语是:
: G" R; c- W& m+ s  ?! CA: Sommelier 侍酒师6 y/ D% e" G7 _8 a! A2 B/ w
+ S6 }7 V8 e) \' k
30.Molds, yeasts and fungi are examples of a:5 `1 h3 j1 y( q  m% O
霉菌,酵母菌和真菌是一个神马例子
1 ^2 I$ a$ k( qA:Biological hazard 生物危害/ X( F2 l+ L9 n: g9 K( ]0 j0 G
9 [  J* g% J8 f- B7 a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 C8 B. G% t: P7 p5 x2 q; [; x根据加拿大食品检验局,食品的危险温度区在多少之间:( W; E, f0 @8 ]( P+ Z
A:40° and 140°F (4–60°C)     4-60度' i2 R: R0 X: r% j
, b% W5 c+ a* L5 A! U
32.All bacteria need the following for survival:5 i) u8 S) e) i; [
所有细菌生存需要以下哪些内容:
4 H. F3 C- v( L# i' NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ g/ u8 Q5 E) I$ c
( g8 T4 R) ]) m( e
33.Which of the following correctly represent critical control points in a HACCP system?
* a4 J- x9 K, x以下哪项正确表示了HACCP体系的关键控制点?
/ h' i* r9 C8 i2 Y, b5 _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % }. _; r9 Z5 ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, ^. a! r9 N- s" o- J6 t. ]

, z0 s) R, ?6 Y; P9 ^% t; }34.Which of the following is not an example of a carbohydrate?
% `, Z1 b4 l4 A: C! [9 V0 P9 q下列哪一个不是碳水化合物的例子?
" h+ f* R6 d3 ]. f+ f8 s2 oA:Essential nutrients 必需的营养物质( v7 |% f5 ?; g& V) r3 Z% W6 V

( m3 T# G, m: ]9 D1 a7 o35.The process by which a liquid fat is made solid is called:
% \6 d( G; q# L& B6 v5 \& \液体脂肪做成固体这个过程叫什么& N. H! W, R( e0 A% T0 j5 k
A:Hydrogenation  氢化
# l3 y' r7 S) T; ]/ |' h! m; m$ h6 `7 P( X& v& I2 r7 E
36.Which of the following is not an example of a fat substitute?
+ Q) c6 R3 ~- \' B5 }" n- \; f: V下列哪项不是脂肪替代品的一个例子
$ H* [0 r; T" B6 [" x+ LA:Acesulfame K  安赛蜜K表- O# \) J5 Y3 n0 m
/ I" s0 l6 j4 k' N
37.Health Canada requires that a product labelled "fat free" contain:$ O( O0 Q' y% Q4 C- U; w
加拿大卫生部要求的产品标有“不含脂肪“包括:. l& s4 L* \  w5 {4 c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' l5 C: o, P# Q3 ?" ]

' E/ j$ T. l. |+ o0 S* O) _38.Which of the following is not a problem associated with converting recipes?2 Z% {$ N4 [+ X9 D
下列哪项是不相关联的转换配方问题?
$ S" E( I' X  i; [8 NA:Unit cost 单位成本+ s$ ^+ A0 K% x( M2 a+ Z+ s

& A6 [4 b1 h1 K% x8 y7 w0 C39.The condition or cost of an item as it is purchased from the supplier is called:) ?) A: I+ |& n% @3 @' j
从供应商采购的物品的品质或成本叫什么5 p- a; R, Z, g2 J
A:As-purchased cost 购买的费用0 s9 {4 d- L4 N9 V
- ~. V0 |1 o* l) F8 a  _/ I
40.The amount of stock necessary to cover operating needs between deliveries is known as:- M1 V$ L; _+ |5 l" B0 d
在新货到来之前用于日常所求的必要库存量叫什么4 I5 Z8 _" G4 ]
A:Parstock 基本日常最低库存
; I8 X. H* J/ j
( Q* i. {8 q( }+ p+ K! r41.Which of the following abbreviations is used to describe the proper rotation of stock?2 y# n1 F" R& V
下面那个缩写是用来表明正常库存流程?
: N2 W7 o3 _/ ^% |0 rA:FIFO=FIRST IN FIRST OUT 先进先出: S0 u; z  p1 O3 ^. @
1 P3 z* p% u) H0 R$ J, \4 V) C
42.Which of the following knives is used to turn vegetables?
2 r+ I+ ]& o8 @下面的那把刀是用来打开蔬菜吗?
2 }5 X3 L, K  S) BA:Bird's beak knife   鸟嘴刀6 A+ J8 J' X8 ^7 f, X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ S8 I! q3 n. \

( u' ~0 u% H3 \2 @' Q% N43.What is an instant-read thermometer best used for?% f/ ?" Y" Q. F+ y
即时读温度计最好用于那方面?3 M9 L& J7 K* ]# }& y2 N4 t1 g! g
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ B+ n4 F) r5 R1 R
% T9 K3 D  B5 h7 u1 d1 j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  o' ]. s# x) s
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 o" _4 ]) u9 a0 p4 i# U$ ^4 Y7 ~  }
A:Cast iron 铸铁
6 C. `/ S5 r  U3 K- v! h/ x4 x0 i
3 w9 [) Z$ n/ w. s: n6 s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( }, N4 L! X/ G  T5 @- a哪件装备下面有一个可移动的碗和一个S形叶片?! A* J4 D5 l9 i) Z& t
A:Food processor 食品加工机
8 E6 G8 O- n! U4 yhttp://www.google.com.hk/search? ... iw=1263&bih=572
3 C: _5 L$ C) g% b
/ f6 @" F; Q4 B$ ^( V* v46.Which of the following is not a rule for knife safety?+ Q# B+ r7 z7 E. z9 `* `3 K) V
下列哪项不是用刀的安全规则?
4 R1 G2 E4 B" D- X  b% _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! ^: V' ^, K3 R# ^! W6 v& k/ {& Q1 p1 J3 B# }+ _
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  g0 g9 p# }4 q+ V; x. n1 a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: k" I* j( T0 n9 Y3 F; YA:RondellES
; B  o8 S) C! j' p# ?9 O) B  Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 e6 w4 V; X9 q! x0 X
, {1 m. l- Y, ^7 J/ ~6 d48.Which of the following is a diced cut used to garnish soups?
& ~) R; `" f1 y& Z3 f6 ~$ N下列哪项是切成小方块用于汤的装饰?, U( Y1 n/ a" p/ y6 J  z1 g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% l4 n& B1 }; b/ b* J4 j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 C5 m. t9 F4 W  p
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!!——
- w" l$ v* B/ \* |  ^; `$ MA:Gaufrette
! s/ Y8 Q  l. m. w/ qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 T9 T' L" w- o! V  t6 [( ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 @. W" |' w/ E5 m$ t, Q) cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 ^! ]& h) ?2 F8 H
( g5 i/ b# D( ~& @! C4 D+ B2 F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) g& f7 G/ i, Q4 t) `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)
# [3 }: p+ u) ?' T1 `& V& {% NA:Cilantro 胡荽叶 香菜; T& P$ j" e6 C! M8 o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! A5 q9 w& j6 h0 B) N3 Y* G2 x0 V
; m% E" q9 j+ P$ u, g60.Allspice is made from:+ K/ B$ w% E. M9 g
多香果,  多香果香料是什么7 K7 ?. D( ~- ?9 F9 F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 j0 `. W3 B* x9 w# Y" l1 d3 UA:A dried berry 干浆果. h" J2 N5 z" O$ c# v' c" V

: ?* h/ @4 t9 [/ D4 A61.Which of the following are used to make a sachet d'épices?8 N% T: N) p& A
下列哪些是用来做香包德épices?
' L/ N, w; f  {, r% }http://www.sachetcatering.com/6 A. d) i3 E& R+ C& q# m- G5 Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  r8 ^& t0 n9 \9 w

9 a, T/ E" y4 c62.Which of the following condiments are not soy based?8 p5 r) v; C6 V; S) r* [
下列哪项不是酱油调味品的?' B+ @7 S4 w# R4 s$ `4 D8 u9 S1 M! W, P
A:Wasabi 日本辣根) Q& Z7 v  c; o/ V5 C
( C- y* o2 h% H6 q: W: c* _( P3 ]
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 w  R$ O1 P- A. m5 G' p  G+ c+ ]
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:% @) j: l3 H0 F
A:Pasteurization  巴氏杀菌; v- K$ g9 W; i5 o7 ]) b

6 w. }5 L  E7 Y/ m64.Which of the following steps is not the correct procedure for whipping egg whites?2 j8 S* ^9 Z- u4 _5 C2 B0 z; ^2 L
下列哪个步骤是不是正确的蛋清搅打程序?
/ O. a+ r0 f, J; kA:Allow to rest before use. 允许休息后方可使用。
5 b" S6 X  b; x7 D9 _, k: c" Y- ~
65.The weight of a large egg is between:一个大鸡蛋重量介于:% K5 G- U( E" n* z; `( e' X% j; |
A:56g and 63g 56克和63克
- L) h  ^( q( ~3 [- A
$ ]: p" R9 j/ f1 e/ L' S66.Evaporated milk is a concentrated milk that is produced by removing; t, w, ^1 w1 S* v  X2 v0 ]% x8 R
炼乳是一种浓缩牛奶 是去除什么做的5 w3 S! Q4 L4 g3 d% G6 \
A:60% of the water 60%的水$ `, h( q& a% ?: G  w
* Q+ m4 X0 f5 @, g. }3 K
67.A method of cooking that transfers heat through a liquid or gas is:
$ \* E9 c! E) |( k4 \一种烹饪方法,通过转移液体或气体是:
- A) F' A2 @  D* y+ H4 |& CA:Convection 对流
6 K3 ?  B0 _, S* ?7 R2 b* C( ^$ h4 `
68.The cooking of starches is known as  烹调的淀粉被称为
1 ^9 d  U. u5 m8 nA:Gelatinization 糊化
6 V  a$ _5 u: \6 T- h. s5 j4 G2 }- h# @; B: E
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' Y% ~, s3 Z# u0 _5 P- i* u9 ~A:Braising 烤
4 v% O$ G; e% u5 s# V0 D& o. s9 Y6 h$ `) g( L8 }* @$ ^) o
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:9 M/ w! x- T4 c
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 M/ N& _" s! Z( M/ K( ^; ]1 h% b4 q/ F/ n" 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
4 W6 V: l9 S" T% t6 b0 R1 kA:Fumet 原汁
  g' D* O! Q  A1 G/ y0 Y+ c; g. G- \: Z& I5 n  {! K
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6 n0 Y2 @! J' E; W' p7 `( f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# U  ?* [( [. \1 D* ]# r

2 s$ T, I: B& f0 R0 j+ g/ @73.Which of the following is a principle not used in stock making?
2 D* Z4 D# w7 V8 X1 g' c8 t' |下列哪一项不是用于制造高汤(低汤)的原则?
3 C  l9 w$ @) Z! q# R3 hA: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
8 [4 y! K# c5 ^/ J* y1 M) }A:Remouillage 法语熬汤. e9 s9 m$ Q2 W$ x4 d0 s& d. L$ E
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