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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。5 p4 j0 {5 K  c# ~) L& J/ t
5 `. ?- {5 o0 x4 i# ^/ Q& O3 ~9 ^
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。
; o! B9 q7 O  b& @( j: \/ t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
" M3 `" ]' [% G; R4 S) l/ `1 ^1.Which of the following methods should be used to determine doneness in a New York steak?
; O0 |" h% s' ]1 z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)0 J, u& i8 B6 W0 F! h2 T
A: pressure touch. 压力触摸# N) T7 W  J# T5 @4 g$ z* {) ^/ N5 J
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! c+ x: D% o  S3 S/ P! T  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! t" w" y! K2 K9 F2 m' X& \. ^
A: acid  食用酸
0 z* M/ x2 @0 |1 ?6 s) y3.Vegetables are major sources of which of the following nutrients?
* E; V3 h1 Y- ^& {$ |' G蔬菜中包含的主要营养有哪些3 w+ K: O$ }/ i& C2 X9 s
A:vitamins and minerals. 维生素和矿物质。
6 w& q5 f( A  R  Z1 i7 s' C4.Cauliflower is commonly served with
- `+ m$ z) j, P5 p$ Z花椰菜(菜花)最常见和那种酱汁搭配" |; H' l9 V9 `* H8 ^
A:Mornay sauce. 奶油蛋黄沙司
7 J$ _+ V* ]" W$ l5.Which combinations of products are found in pie dough?
4 k' ]) ^- k2 U* x- I* Y& j/ h下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ V- Z0 M8 T% P
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* x7 b2 B3 `2 ?# v* x) f6 V4 ?( Q) n
6The French term for mussels is 法国语青口(海红)叫什么
* d8 D. J" q/ H9 ]A:moules.法语青口,海红
" U- [6 Q# \. h  V6 e0 B7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" K0 U  T8 P  k; ]$ j1 c$ v
A:faintly fishy. 稍微有点似鱼味
( w) T; ~' ?5 S; {8 }* W5 `& B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, `* S2 r$ b* p1 k& |- L
A:2 days. 2天
  N& n5 m4 G' b$ k9.What are the principle ingredients in ratatouille? , w3 y; m9 I3 O# d8 U
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# p: k: I; j6 N0 A. `$ RA:Zucchini, eggplant, green peppers, onions and tomatoes
" ?/ e; u$ L. g1 L1 O西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 v( s& `) s) j9 V; ~6 D8 Z  F& N3 `# y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 S$ y0 h. d7 y
A:cook food in quantities that will be used up within 20 to 30 minutes.! Q8 [0 w1 C9 a0 o; Q9 Y
大批量烹煮食物要在20到30分钟内
7 {, P  r7 E. O( A2 q8 h11.What person has the authority to issue a Health Permit?9 b- {# [+ q3 j7 R5 H
谁有资格颁发健康证(卫生证)。8 b& g) \. L- K! B. s
A:Medical Health Officer.
) a! o/ N! F7 z: ^医疗卫生官员。
- z: B+ ~8 S" v( p& R3 x9 A9 G! k12.For what period of time is the health permit valid?- `' _" H+ E% B! X( Y& Y& }% r
健康证的有效时间是多久?
  U% a. f5 H( g- m$ X* w9 OA:12 months.12个月9 `) m5 j, v: y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% V% G" F2 v9 v  g4 ?在食物和饮料准备区,通风系统换气的标准时什么
" k6 X; S0 n3 g) y2 P" lA:08 times each hour. 每小时8次
3 e8 e; g5 p3 U) k4 ^7 K  E14。The minimum temperature for manual dishwashing in the wash sink is
% N3 S! q# s& _手工洗碗,洗碗池的水温最低多少度?' L. c% ?' W6 {; q) D
A:110 degrees F (43 degrees C). 43度9 f4 P- m9 \0 o3 K
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  ^- `6 }* Q9 I; g7 P# ~- J用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 P( [. a# \& P( qA:180 degrees F (82 degrees C).  82度
8 G" N- a: ]5 ^/ @7 F2 {, v16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, @4 X4 m8 E1 v; @' b3 w/ [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), i! X2 L# ]# B8 M$ L/ j  A
A:en papillote.  法语自己理解6 g/ K1 b3 B" d% D, u5 A
17。Wing or Club is considered a$ y7 e0 J8 }0 i+ W# a+ W2 J
翼和CLUB 被看做是一种...
* F. b% R: `6 w1 ~; H3 cA:Bone- In Cut     带骨切
6 b! x. \1 R; A# M5 |18。New York is considered a   纽约牛扒被看做是一种; t. w3 P7 t# E
A:Boneless Cut     无骨切7 f, N, x; p. V& R) o8 {9 T
19.In general, a court bouillon for freshwater fish will contain
5 F7 T$ p& V3 J' q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
5 J4 q% J8 k% p- z7 ^/ U0 q6 b9 P0 }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# k- ]: \$ c2 `7 o和做海水鱼同样数量的调味料和香料
5 K$ c  }2 i4 j! O/ b, c20.Anise is very similar in flavor and appearance to
! [' \" ?8 Q# Q7 _. K八角和下面的那种原料有相同的味道" {( U8 z3 H# r" H4 k5 S- v  ]
A:fennel  茴香9 S; A7 C2 \3 ~. M6 }0 I- [9 K
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. }# u4 h$ ]# M# s! H$ o下面那种原料更像大葱且有平面的叶子
( Y  C9 S* v5 h$ s" vA LEEKS  似蒜葱 (这边人叫京葱)' n4 S3 s7 @5 {1 U8 R' w
22.Which of the following cutting shapes refers to a small dice  ]7 }4 e) X% H+ z7 h. f
下面那种刀切形状指的是很小的粒(末)( Q; ~. k4 ~+ A/ W" c
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 G4 w) u3 W1 W" l: y* f6 Y23.Oil is added to the water for boiling pasta in order to
2 O2 m5 e( {6 G% A向煮沸的pasta (意大利空心粉 )中加油是为了  {8 E5 `" [- v8 q; ~$ P
A:prevent the pasta from sticking and to minimize foaming action.
8 k4 I" P- E7 \$ }" v防止面条黏合并降低发泡。- e& v* T2 H4 K$ ]+ O2 Q
24.Which pasta dish features pine nuts and basil?  D$ {+ x5 S6 N& f, h
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. P- @) y$ v) lA:Pesto.一种绿色的意大利面酱 . m+ y2 F6 e. P6 I1 \! s$ Q. ?
http://www.tianya.cn/techforum/content/96/563836.shtml9 h! k) [4 `3 F6 I, c

% r! S3 }. x2 I7 k25.Which of the following is a spring vegetable similar to spinach?$ a+ O+ F; P: ^4 }* v
下列哪项是一个春天的蔬菜类似于菠菜?
7 Q" j, }$ S  z' Y2 XA:Sorrel. 酢浆草。0 H9 u' V( k/ x! v
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:; E* o! M0 y/ I* T3 L
哪位厨师最早带来高水准浮夸的美食
6 v$ C& y' T. G* m% Z, J5 S, eAAntonin Carême 人名 安东尼·卡罗美
% w( `5 r( ?' C9 Y! q- k- A/ m3 V6 h1 O) ~7 f
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( ?/ b. b% Y$ s$ K. ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% K/ m) c6 I6 G4 Z. c8 O$ L/ `: u
A:Cast-iron stoves         壁炉
8 M8 d7 `  v2 d4 fhttp://www.usstove.com/products.php?id=6
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7 n& x9 p/ I1 g% c" x9 ?- C28.The French term used to describe the roundsman, or swing cook, is:
* ~: ]8 a7 w+ y/ A' }/ @2 u0 }法国术语,用来描述roundsman,或摇摆厨师是:7 |, O) k$ J$ J9 p. w' n- F- _
A:Tournant   图尔南
9 g6 w1 j8 U/ }3 {
$ T4 ?' T! o+ u* |( d, h5 M29.Another term for the wine steward is:
' j6 Q: `7 D4 ?/ b7 y8 P5 ]# b葡萄酒侍酒师的另一个术语是:/ e' R4 }- T3 N/ E, p+ e: c
A: Sommelier 侍酒师
& K1 f( s+ \4 I- u. b: H) h8 d$ C% [1 p: X0 {# M% x& s
30.Molds, yeasts and fungi are examples of a:
) w  P! j( Z7 L. u霉菌,酵母菌和真菌是一个神马例子
: S  l! [% r5 Z" _* FA:Biological hazard 生物危害) s, j$ g' C7 ]* K  p( x

3 c1 D/ f2 c( t# c  S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 P( E$ F% u3 \+ {9 Q* y
根据加拿大食品检验局,食品的危险温度区在多少之间:
( K5 E6 a7 Z$ k& u/ m1 {' `! t3 jA:40° and 140°F (4–60°C)     4-60度* y# _  i2 B" D

+ T! ?7 h6 e7 S4 ]* y4 t- R32.All bacteria need the following for survival:
9 o) R. T$ H4 X  d所有细菌生存需要以下哪些内容:
- R/ \& E+ y" }6 T( QA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 u( M2 k2 T- w; ~2 n

3 \. ]* T- D* B4 f$ L- `' N33.Which of the following correctly represent critical control points in a HACCP system?) s- M1 B( k) F; y
以下哪项正确表示了HACCP体系的关键控制点?" b* J4 K9 P: D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; A( k  z4 i4 h4 s1 B( j+ {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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0 M! |; D% G; F9 a34.Which of the following is not an example of a carbohydrate?
5 s& T. Y4 A* Z# c9 Y下列哪一个不是碳水化合物的例子?
  X5 |* Q4 ^$ p1 G; M) i( m0 GA:Essential nutrients 必需的营养物质
# Q( t0 S0 M1 |/ d
0 {8 k* o: ^- E; x- ~35.The process by which a liquid fat is made solid is called:
) R% b9 ~5 q6 p: t' f液体脂肪做成固体这个过程叫什么
( E& u/ g% Y1 F0 H$ w+ _2 PA:Hydrogenation  氢化
/ t# f; R2 I& e  ?9 D9 o1 K: Z+ L) r$ F
36.Which of the following is not an example of a fat substitute?
6 M( A2 n* p6 I2 v下列哪项不是脂肪替代品的一个例子7 f2 h# n6 i$ x0 t& Q$ A
A:Acesulfame K  安赛蜜K表
- V" j; b( T! H; l3 Q5 v$ g) J7 f7 Q0 S9 g) q! x3 {, W
37.Health Canada requires that a product labelled "fat free" contain:+ }$ O' s# E9 @! p9 r
加拿大卫生部要求的产品标有“不含脂肪“包括:' P! w, j) S: C2 X0 h# N; q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' [& i# W0 `2 O) d2 b1 R2 @0 q% w: J6 x7 r" Y- ~8 z
38.Which of the following is not a problem associated with converting recipes?3 V2 W& c' S' }( ]7 ^
下列哪项是不相关联的转换配方问题?# f1 ?1 n" g, _$ Q
A:Unit cost 单位成本# l: T% ?8 p/ K! Z6 v# B9 v4 {
8 r3 q- e3 \+ _# S" T
39.The condition or cost of an item as it is purchased from the supplier is called:4 y. b' q+ |+ ~0 F& L
从供应商采购的物品的品质或成本叫什么$ B1 \% U: {" k5 ^+ X  X% O
A:As-purchased cost 购买的费用- D+ M2 L" |# P& }8 t* I5 p* P
9 }2 D  p# ^7 }! Z
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 j7 p6 ^; z+ W8 B- V& {
在新货到来之前用于日常所求的必要库存量叫什么
6 ^" B. a9 N, a3 A& x' ~  dA:Parstock 基本日常最低库存
; i7 Z2 F; v5 {! z6 u+ }  N" x9 \* C/ Q; u  T
41.Which of the following abbreviations is used to describe the proper rotation of stock?
- S- `/ d& D% i. q下面那个缩写是用来表明正常库存流程?
9 ~2 H3 x& y; X6 H7 Y) EA:FIFO=FIRST IN FIRST OUT 先进先出
" S" S7 h  Z! E9 o$ _4 I0 |: }/ V% F, W. M2 E- d$ x" l0 q9 I
42.Which of the following knives is used to turn vegetables?
  y: B5 i; ?' _, J8 j下面的那把刀是用来打开蔬菜吗?6 @" q+ {' G' E; {! g( x: {
A:Bird's beak knife   鸟嘴刀
. [7 M; r' N' V# g7 ^$ ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% |6 W, h4 V5 S$ \$ H
: b( B  c( N- o7 ~- }7 Z9 d
43.What is an instant-read thermometer best used for?9 c: L  D; \* h6 t0 ]+ Y
即时读温度计最好用于那方面?
4 h2 L: z$ \9 I% p1 a! yA:Checking the internal temperature of a roast 检查被考物品的内部温度
5 c+ J+ x5 u6 q/ W3 j8 U) e& A/ _, {5 _* c1 O0 Z& j( _
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& h4 ?* }: r' j3 S0 n1 {- n9 [下列哪些金属材料受热均匀,通常用在铁板而且非常重
; W$ X/ |4 _; `A:Cast iron 铸铁
$ Z7 I' W6 g6 [+ ~/ a
" _7 K9 z, e& ~: z6 I4 X! S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% l3 {  I  K" y2 l0 D5 _! B9 G" p- S
哪件装备下面有一个可移动的碗和一个S形叶片?
4 l  Z8 E% a: c( e$ HA:Food processor 食品加工机' q6 Q1 T# o/ _' l3 G1 g) y
http://www.google.com.hk/search? ... iw=1263&bih=572% j  ?0 d, U4 D! i
' S6 t; L# E6 l4 i
46.Which of the following is not a rule for knife safety?4 ?! H2 y3 f4 X" R
下列哪项不是用刀的安全规则?5 \# r! ?, Z% ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! f* x5 p- N( o

. W5 p/ v# W; ~1 r# V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: K/ l, q9 ^3 G2 W, e  `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 U8 S. v4 d* \! P' ~  [/ h8 `  yA:RondellES 6 s3 h4 R3 F5 x; q$ I3 O; k1 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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( H$ s1 D) p3 }* m48.Which of the following is a diced cut used to garnish soups?1 ]( j& k5 |" a7 M3 ^
下列哪项是切成小方块用于汤的装饰?
% ~* O8 V. N7 x% P/ YA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* M( n( K2 l+ l+ ~- x: y0 z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; ^  {5 T3 n0 S' k
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!!——
5 T# U' V$ E( j& l) g  bA:Gaufrette
( a8 A  m- a# t& B5 P4 tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! \/ e, E. Z; \) u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 O, b+ A: [' k2 BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! t6 w1 a# E3 ]* k

8 [( I$ l6 h  J; J# {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" ~% u7 Q" q: W. j3 l0 T8 ?$ `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)& a* x$ Q8 d) f0 k
A:Cilantro 胡荽叶 香菜1 O; l9 Q) E2 w, x$ b3 H5 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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* X3 p  p9 f; P; u9 O! ~60.Allspice is made from:
1 _  m! [, c6 G& Y 多香果,  多香果香料是什么
/ m" q4 m; p$ z' Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 [' q* {) x5 N( f- S4 rA:A dried berry 干浆果$ V  e, C4 ?4 U+ W

6 V+ j& n8 ?  q- U6 l0 c  ~, h61.Which of the following are used to make a sachet d'épices?
. X9 k! r7 c! w% ^  z下列哪些是用来做香包德épices?
0 Y" c+ o4 t" K' C+ F( A1 e7 Zhttp://www.sachetcatering.com/; n% D8 c2 M9 H; R
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 h* v& t* W6 N8 |+ L2 e
  z0 F1 X0 q' P2 D$ Y
62.Which of the following condiments are not soy based?* V7 S4 V* q( x4 W2 b; Y
下列哪项不是酱油调味品的?; A6 j0 j5 ~6 Z" {
A:Wasabi 日本辣根7 S( v  J1 w1 F/ H6 Z7 X

3 p* e6 X, l4 d3 H) k7 b( a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ ~9 n' q) H  q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:
9 P3 t6 n7 \" P' R) U  v- O$ sA:Pasteurization  巴氏杀菌) p1 h% d: K& g: `& }& b9 k
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 K' b1 U& C: L1 s  J0 Q
下列哪个步骤是不是正确的蛋清搅打程序?6 i- M- E0 V. U
A:Allow to rest before use. 允许休息后方可使用。
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( M% J+ N; A1 j# L, s3 R65.The weight of a large egg is between:一个大鸡蛋重量介于:. s; R' W4 d2 N3 u. U
A:56g and 63g 56克和63克
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3 Q* S( h' }# e( y+ _1 l4 Z66.Evaporated milk is a concentrated milk that is produced by removing
- Y' s8 N# v8 M4 q7 X炼乳是一种浓缩牛奶 是去除什么做的, k4 E5 A5 `) L; x" ?6 i% `
A:60% of the water 60%的水
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/ E" m& z( |, Q) w; C67.A method of cooking that transfers heat through a liquid or gas is:
( ?; z  e# U" S' E. X/ g一种烹饪方法,通过转移液体或气体是:
6 v3 c! g/ c, f9 Z4 _% |5 o: S( [: KA:Convection 对流
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8 g7 I2 u+ o  n# `& c  Y' p3 V* Y68.The cooking of starches is known as  烹调的淀粉被称为- W3 m& q: Z5 |  |. [
A:Gelatinization 糊化4 `3 }+ ^: F3 P& T0 q& z

: |- J8 X, c: K( }5 @" F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ \& |: v& s% L0 i0 f$ |$ Q
A:Braising 烤
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7 V! f- U3 G; Q* A' Y, }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:
2 l. W4 `4 V  j- q8 hA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 J! C; J: A! X8 @* R/ b5 [. p: F

' d0 ~2 e* i2 N! [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" q5 e4 L" n0 K' ]7 b2 E: j
A:Fumet 原汁& D, h) ~; m! b
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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8 B6 Q( Y5 F; Y$ F6 L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ _0 V- U: Y* ], B" u6 O, Z
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73.Which of the following is a principle not used in stock making?1 C  o" D. Y  _. N5 l7 s& C4 m
下列哪一项不是用于制造高汤(低汤)的原则?
% `' {1 I; ]! W5 @7 g$ bA:Start the stock in hot water.开始在热水中操作
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0 o- O  c& L2 t74.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' U  n) `/ }2 T8 n
A:Remouillage 法语熬汤/ V, i' O4 d0 h4 i. M: ~, J
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