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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。
' {6 }/ s8 G# t# y( c
0 O, i. Q5 j2 b- V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 D# C/ n9 W9 m9 S# b5 o( D9 g0 e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
& O( L) b) }' \1.Which of the following methods should be used to determine doneness in a New York steak?. M2 g; w+ b+ g8 l9 X3 w, o/ g
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)
" w; y3 t+ A) V) k3 \& qA: pressure touch. 压力触摸
! {% q8 _4 q! ~) W3 ^) d( T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 {9 L5 Y2 n# x% N) _6 {7 O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 ?) K: g7 a4 X1 W& VA: acid  食用酸
$ D8 r& g; X6 P, N: d3.Vegetables are major sources of which of the following nutrients?
. V4 t0 J, i% a4 E- F蔬菜中包含的主要营养有哪些7 K$ k" @& N+ Y7 K, G, V- E
A:vitamins and minerals. 维生素和矿物质。
$ G- i1 ~6 `  `* t4.Cauliflower is commonly served with- Z' h) R2 o" G' ]
花椰菜(菜花)最常见和那种酱汁搭配
/ G6 {6 x: S7 z" {A:Mornay sauce. 奶油蛋黄沙司4 O$ D+ X  y( E' ^0 k
5.Which combinations of products are found in pie dough?
0 ~! l+ R* s0 y9 J2 A下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)' z, ^7 ^; Q/ H3 U3 @- m& W
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% s  C& E! w# O4 T' I- }5 z( F
6The French term for mussels is 法国语青口(海红)叫什么5 h9 p" `- {' ]* Z
A:moules.法语青口,海红; p8 k4 a$ y& j6 v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) c! B! j4 V* o  j
A:faintly fishy. 稍微有点似鱼味
9 X8 U2 Y! P# ?# ]8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 [7 i: M3 _3 t7 W' [" ~3 x
A:2 days. 2天
4 g- h6 U8 g* d+ ^: h9.What are the principle ingredients in ratatouille?
6 T4 p3 V' D& T3 R炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 Z1 y" A4 f8 K9 J2 d* U
A:Zucchini, eggplant, green peppers, onions and tomatoes5 B/ X7 `1 j% r5 F
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% k* r* e" q1 F) L10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' _3 ~& R2 J" o! M0 p9 V+ Z' Z
A:cook food in quantities that will be used up within 20 to 30 minutes.
- I/ X% @5 ~' i" W; R- n大批量烹煮食物要在20到30分钟内
& F* [  t# ^4 X: O11.What person has the authority to issue a Health Permit?
  X3 E' f- ], C) W( f  U; _谁有资格颁发健康证(卫生证)。9 y/ U6 W$ s" U$ d/ O
A:Medical Health Officer.
8 z6 s9 }% f  |医疗卫生官员。) S! {* g: k5 G" v0 S2 ]& u3 V
12.For what period of time is the health permit valid?4 X6 ]$ m( ]2 J7 Y) w; S1 d
健康证的有效时间是多久?
3 ~* e( [7 Z  k7 m0 SA:12 months.12个月
  h2 G' n6 B% u: s$ }& A9 ]. y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* N  l* S3 a+ Y1 X在食物和饮料准备区,通风系统换气的标准时什么
5 @. f9 ~5 |1 _A:08 times each hour. 每小时8次% z7 J" r& O* t  V! |
14。The minimum temperature for manual dishwashing in the wash sink is' E' t" I) e* O3 T3 [
手工洗碗,洗碗池的水温最低多少度?
: }) P" `2 z$ S' g2 A$ q/ fA:110 degrees F (43 degrees C). 43度
; B; u+ r* R+ R7 c) Z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 r( k6 b( L8 N: o2 r+ D
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: ~7 L+ p2 X" `, T% Z0 _- ]
A:180 degrees F (82 degrees C).  82度
5 {3 ]) E) G3 h5 A9 d0 A2 ?16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 C  r9 c  z, {* B( n, b用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 W  T' U% H; S1 D5 t: B) H: w3 FA:en papillote.  法语自己理解5 c* @! {  Y" j. [. Z# Y1 E
17。Wing or Club is considered a
% c1 @* S" g" {, _- A翼和CLUB 被看做是一种...$ i  \2 t; _& Y3 G+ W
A:Bone- In Cut     带骨切
- I' T- r" K7 A6 u6 r1 q# X18。New York is considered a   纽约牛扒被看做是一种
/ v1 f4 l% s0 ?2 u9 }. cA:Boneless Cut     无骨切7 z' `. x8 R, p: J6 _- j
19.In general, a court bouillon for freshwater fish will contain
) m3 \3 d3 N4 {, I9 _9 ?' |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
9 t9 s! i% k4 q: A- O% l% PA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) |$ ?0 _3 e. X( J和做海水鱼同样数量的调味料和香料
* D+ m; I* H$ c' F* J" n20.Anise is very similar in flavor and appearance to$ _& \" @, h" {7 `& _
八角和下面的那种原料有相同的味道
( ]. K% k* t# `6 l, q( EA:fennel  茴香, C" n% p3 }! m5 m4 e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( J6 R6 H. _, X' f5 f2 \2 @1 ]
下面那种原料更像大葱且有平面的叶子  {- \0 {5 p7 v3 K) m
A LEEKS  似蒜葱 (这边人叫京葱)
4 w4 K! `% C" H9 g% P* b22.Which of the following cutting shapes refers to a small dice4 e4 m, y! y7 y( [. v, U+ I! H
下面那种刀切形状指的是很小的粒(末)
4 ?( |7 J) ^' E* O1 S+ lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 S; P  H3 `( D9 e& z+ J+ I/ B' V23.Oil is added to the water for boiling pasta in order to
6 `8 ^4 {" w% A. W+ E# Z3 e向煮沸的pasta (意大利空心粉 )中加油是为了
/ k( a6 S  S  d2 H. A% NA:prevent the pasta from sticking and to minimize foaming action.
* B$ l1 _7 O& F. i& ~. R& W防止面条黏合并降低发泡。, v8 H# B( Z- Q( @
24.Which pasta dish features pine nuts and basil?' H4 U8 F4 ^" Q* }! `. y$ h; c+ h
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* j% g6 G( ~/ ]# ~, t( @A:Pesto.一种绿色的意大利面酱
+ i* S% E  J: A4 c; v8 phttp://www.tianya.cn/techforum/content/96/563836.shtml
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; i" s! b; F2 I4 E5 L25.Which of the following is a spring vegetable similar to spinach?8 ]" L/ v, `2 I% V: x$ ~7 t# g$ s1 q
下列哪项是一个春天的蔬菜类似于菠菜?) ~4 _- C: O$ Q* ^
A:Sorrel. 酢浆草。
8 T0 K: H1 v1 t; |http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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
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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?
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:/ P# q- y4 m/ F! e; B
哪位厨师最早带来高水准浮夸的美食
: @# m3 j! L8 A8 ^0 zAAntonin Carême 人名 安东尼·卡罗美. I- R) L) U" f) o" w* r' P

% I$ k# }4 p- t7 d' x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 r' L: p; H4 {* u0 t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  F, c( h  v) R/ T% r3 CA:Cast-iron stoves         壁炉3 J( _5 _2 e7 J- \- p) {, r# F1 P2 u+ Q
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
+ o+ C! ]8 L- G8 S$ W) e法国术语,用来描述roundsman,或摇摆厨师是:6 K9 M: {# _" b2 A; m
A:Tournant   图尔南
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4 r0 o; R3 }( g! f! V29.Another term for the wine steward is:% E+ n8 T: D# E/ k; v, @$ i1 K
葡萄酒侍酒师的另一个术语是:
2 D: r0 A) L: BA: Sommelier 侍酒师
/ z7 N9 n0 L1 G' e; L/ z& ?( [1 u& `% l: f1 t" U6 I
30.Molds, yeasts and fungi are examples of a:
! i  e8 j* S1 s霉菌,酵母菌和真菌是一个神马例子) @7 E8 m$ \! z! o6 m
A:Biological hazard 生物危害( S0 ~7 m" ~; D8 ?4 O6 e& {) m! I+ }

9 W- ]. h% x/ E% [5 f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" n5 ], e4 X. z! A! X根据加拿大食品检验局,食品的危险温度区在多少之间:
1 N9 {2 W8 G$ h) _A:40° and 140°F (4–60°C)     4-60度2 t; ^) v; o8 q" j  ]( m1 w
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32.All bacteria need the following for survival:) Q; }6 C& s! s" x$ K4 ?
所有细菌生存需要以下哪些内容:) D9 V2 X# Q  y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 g9 Z- e; ]" a$ h9 |: L& R! \
" B4 ]5 l+ J3 I8 @; a
33.Which of the following correctly represent critical control points in a HACCP system?3 i0 {% Z9 ?4 l$ ^8 u
以下哪项正确表示了HACCP体系的关键控制点?& `2 B8 Z) q9 L- s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 R/ O! c1 P. j# h% ?5 {% T食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 P* N% l$ y* O  Z: }: R- |

, H. d0 Q" Z4 B% @$ P2 r9 j34.Which of the following is not an example of a carbohydrate?2 \1 W5 {; l7 s1 F, P
下列哪一个不是碳水化合物的例子?  N& U% z- n0 W) R+ b. N, G9 h
A:Essential nutrients 必需的营养物质4 y/ Y$ P+ q* a. \

$ y# u+ Z' T3 L# \* C35.The process by which a liquid fat is made solid is called:
9 a9 @; v7 N9 M8 t8 \液体脂肪做成固体这个过程叫什么
  B2 J6 x4 J) t5 J0 Z! \A:Hydrogenation  氢化1 `+ S9 Z. x. t( t) F% \: s8 V2 Y2 G

. L4 W" E8 ~7 S& v9 ?; k. y36.Which of the following is not an example of a fat substitute?
1 u! C# ]9 |! V下列哪项不是脂肪替代品的一个例子
+ z3 a  |  v( A) d* V4 m0 ^7 T4 aA:Acesulfame K  安赛蜜K表
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; ?" c$ h" d+ W% g# R4 J; q37.Health Canada requires that a product labelled "fat free" contain:
; W  {& I( u! ]3 ?6 ]/ W" A2 z/ \加拿大卫生部要求的产品标有“不含脂肪“包括:1 T4 c$ j0 o+ r- Q3 b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 i$ V& s0 e, B3 p& U
+ v2 N; K2 b( D) X# [5 G
38.Which of the following is not a problem associated with converting recipes?
# t3 e% B$ B0 Q2 g下列哪项是不相关联的转换配方问题?
& P0 l" w, u* b" z' R$ n6 \A:Unit cost 单位成本
- [/ p! v( Q5 E5 V+ x# I+ J- v$ C1 m" m& e
39.The condition or cost of an item as it is purchased from the supplier is called:
, c7 b1 d6 Z5 d7 L' b: O" p/ |- G从供应商采购的物品的品质或成本叫什么
/ H9 V- z- {# j* `/ G# {8 hA:As-purchased cost 购买的费用7 i7 e% _% j  ~6 K
- c3 q! T$ l. i
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  T; m9 E' J$ v! n+ l5 _: Q在新货到来之前用于日常所求的必要库存量叫什么
1 O5 u+ w; Y- A- i3 [, I2 A& a$ MA:Parstock 基本日常最低库存  e3 |- U' F# \' E

/ E0 d7 y9 D$ t& H) ]41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 ]- m  F4 ^+ d) _下面那个缩写是用来表明正常库存流程?# Y9 ]5 U7 @! V+ n. R- c4 g
A:FIFO=FIRST IN FIRST OUT 先进先出
% n( M1 S0 g% r, U) S6 l, v. z7 F! W  y# I0 l. I# X4 H
42.Which of the following knives is used to turn vegetables?
5 U" X$ g% Q6 i; s下面的那把刀是用来打开蔬菜吗?; U3 r: k+ }5 j' u* @6 h
A:Bird's beak knife   鸟嘴刀
: a6 d+ B  i% z4 M' _2 ?' whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" [: P$ L; |7 C, f/ Y; l. f
( ?3 u! d! l1 k7 {" O43.What is an instant-read thermometer best used for?2 \4 R) n- F* Z3 v" V/ ^+ B  {6 e# H% d
即时读温度计最好用于那方面?8 A; \1 M: o; ~+ Y- i/ |4 t5 N
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 F# n% [7 ]0 p- P* ^5 q- L" g* `3 M1 }/ R* |7 C  S$ y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" O/ C5 L5 Y2 r9 B1 M
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ N4 G, [  b  Y6 L5 {: ]A:Cast iron 铸铁1 h: x7 j$ \: P4 r' Y

& o. ]7 D2 m2 M6 f( m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 f$ E$ Y8 k% O: C1 Z哪件装备下面有一个可移动的碗和一个S形叶片?
. s8 O; a1 F7 ~  c  n& W- J" |/ AA:Food processor 食品加工机* g: W* g3 E) U; O. @/ e2 C0 J
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?& S8 G, A" C8 W( z8 p
下列哪项不是用刀的安全规则?3 n2 B0 ^# g0 B0 u! M& r  j6 w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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" z' k- l! Q0 @7 B3 d4 N7 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' W! q2 L6 @  G8 y' {6 g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- q9 i9 G+ }7 _9 mA:RondellES % U* ]! w5 K" P6 L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?$ x2 t! O9 l! N" M9 P, R
下列哪项是切成小方块用于汤的装饰?
8 [4 @4 W! _  R- I1 R4 UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ G$ V  V6 W6 [3 A' f% ^# G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: Z! O* ]3 |  n, r7 T8 {! V% V
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!!——
: }6 b! {+ A! n7 q# nA:Gaufrette
$ W! ^6 z5 y6 [% V4 ]8 Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* d* ~. i% C1 w1 N" Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ h$ T5 n; b, H, T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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6 Z* B% V; L. R. E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 i2 ]5 K! E& t5 h& Q% _) |# H
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)
5 g, M, W7 @6 h# _8 YA:Cilantro 胡荽叶 香菜- ]0 r# J1 w6 r& ?0 x' K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ A: g( }- ?- O" j1 m- r
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60.Allspice is made from:3 \( w+ D( K+ c8 T
多香果,  多香果香料是什么2 R" n5 B" S" _3 c+ _, z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ `. g5 i% t# F6 w
A:A dried berry 干浆果
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" E0 Y1 |( D7 p# _! z  `61.Which of the following are used to make a sachet d'épices?3 C: v7 l/ y9 y6 r
下列哪些是用来做香包德épices?/ F' V/ I& R* V( N3 Q" F1 T
http://www.sachetcatering.com/
6 Q5 i3 h, n7 b8 f( \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 I9 U) Q6 ]  Z- m' J  u; y0 t+ g$ ]" P! ^
62.Which of the following condiments are not soy based?* ~: o2 d1 \1 E
下列哪项不是酱油调味品的?
! b: o! I5 t, l  R% FA:Wasabi 日本辣根6 r: [2 q1 L, w% H2 E- C& `( L. u

! l# U+ l3 ]6 G+ u8 U' ~5 v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 a2 _; `% q# `9 D8 T8 `; t& 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:
# P5 d" G/ u* @$ KA:Pasteurization  巴氏杀菌/ v% V& s5 \0 z6 H# u6 j

2 F  q! R- n" h$ C- G7 f4 b) l7 B64.Which of the following steps is not the correct procedure for whipping egg whites?
, x, S! T( B0 e下列哪个步骤是不是正确的蛋清搅打程序?
8 M- y7 Y4 m( {A:Allow to rest before use. 允许休息后方可使用。3 n0 y4 t: @; I' \, u: O

' r& f7 C% q5 K# @+ t, C9 o( O' a65.The weight of a large egg is between:一个大鸡蛋重量介于:
& Y* U3 y- \7 c" yA:56g and 63g 56克和63克# I  p7 |' U* C

7 a  ^" L) k% m1 n3 m) \- Y9 X66.Evaporated milk is a concentrated milk that is produced by removing% U  }' V( _. x- R8 Q% t
炼乳是一种浓缩牛奶 是去除什么做的
. a; i& ^6 p" a1 QA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
7 v( y2 I) `- e: m" Y* B一种烹饪方法,通过转移液体或气体是:1 {2 O8 T: b& e1 c8 s+ P
A:Convection 对流
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. }  F0 H, N' w$ v68.The cooking of starches is known as  烹调的淀粉被称为
8 f# Z7 T3 Z9 t# S. PA:Gelatinization 糊化  B0 h$ f$ w7 m  q* o7 T. H% Y9 D; u1 j
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 N1 E4 p( F  q1 i
A:Braising 烤
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4 u$ X# c& y) D! C# ~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:
; J# g8 d$ V: q8 ]/ `- S% mA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
1 }" x' n* R, x( M. w+ p2 n+ T8 m
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  ~- G5 j& x! C8 M) O4 w
A:Fumet 原汁
* E. @2 [) P  x
6 I; ]3 h; _3 x72.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  f& u2 g; b$ E- t. n  G; A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! |  r8 i& f* Z8 Z73.Which of the following is a principle not used in stock making?) t( ~5 ]/ M9 f) y5 C! ^/ w9 L4 D
下列哪一项不是用于制造高汤(低汤)的原则?
3 H) E+ Q! _$ o! q' ]3 U- F- c  y3 QA: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
7 s. ]" N* Q+ y- F" x% }$ jA:Remouillage 法语熬汤
% U& S! z/ Q2 g  chttp://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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