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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。8 f4 H5 z2 f9 |7 Z' k
( E$ W; k! A7 v. z
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。
* `  M( e. }" Z. t! N( Y" \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( L* _! w! i: ?- ?9 E. D
1.Which of the following methods should be used to determine doneness in a New York steak?; N! k6 G) y" Q8 G9 S1 K& 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)# j% S% i, ^% S( ?: G
A: pressure touch. 压力触摸
5 I: {* b4 {! [1 x2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! u7 G8 [0 r" T- i! m
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( x$ L1 p! G! ~- |. u
A: acid  食用酸- V' Q2 K+ x6 ^2 G
3.Vegetables are major sources of which of the following nutrients?: t5 L/ i. w$ d+ E
蔬菜中包含的主要营养有哪些
' Y( j3 o) S' c/ qA:vitamins and minerals. 维生素和矿物质。
! M- l" n6 \+ ?* R6 m+ H4.Cauliflower is commonly served with
) U3 E* ^4 D9 [2 A5 p3 a5 d花椰菜(菜花)最常见和那种酱汁搭配. G) X4 a* E$ q1 k( M6 ~
A:Mornay sauce. 奶油蛋黄沙司
  S# ^5 `$ ?8 O) ?& p5.Which combinations of products are found in pie dough?
. Y  X. L# z/ s$ f! |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 F1 h8 v# e) Y' k2 a3 D; ^A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  k5 n/ O0 }# U$ Q2 v6 L5 q' z* Q4 N6The French term for mussels is 法国语青口(海红)叫什么7 g7 _; }$ m% l: s( T- l
A:moules.法语青口,海红" \, q1 p( g: ]6 d- F& v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! j" L* W& R( Y9 U% i; ]A:faintly fishy. 稍微有点似鱼味: R( H* h2 z+ z, G( o
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ a7 q! q! Y1 H/ ~$ WA:2 days. 2天: C; p" k5 a$ |) j& V0 t% G; h3 V
9.What are the principle ingredients in ratatouille? # j+ J0 x) L7 ]
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, A, H, E/ R1 O* \# s- X# BA:Zucchini, eggplant, green peppers, onions and tomatoes0 S. s5 l0 j0 H6 F0 ^( |( G
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' Z" n7 r3 @. ^1 B" b10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ x7 r- a+ o% ^2 W8 hA:cook food in quantities that will be used up within 20 to 30 minutes.
( {; a% d  u* f4 W+ }大批量烹煮食物要在20到30分钟内
* }, X2 r5 Z4 [4 h; Z* B6 g11.What person has the authority to issue a Health Permit?. Z* P. u+ K$ G5 o5 g$ Y+ n7 q
谁有资格颁发健康证(卫生证)。
1 f$ Q' M4 D0 y$ Q, e1 W% K8 @A:Medical Health Officer.! a  b, n' z8 o4 E  l, l' v
医疗卫生官员。5 K' P/ w) b. r" i; d* v
12.For what period of time is the health permit valid?' A: _* P+ f' k- b/ {
健康证的有效时间是多久?
, B) w( Q3 E4 P- Y2 K& kA:12 months.12个月
* ~0 i) T4 ?( j* q+ h% k13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ m  C3 }4 m' m, U* H+ @; d# V在食物和饮料准备区,通风系统换气的标准时什么! k8 A( U9 F* G" L
A:08 times each hour. 每小时8次
- C1 D' N5 w! ]# c- C  d14。The minimum temperature for manual dishwashing in the wash sink is
: p$ b6 k; J2 x4 c0 N手工洗碗,洗碗池的水温最低多少度?
1 h) n2 b' r  ?. E+ f5 O: FA:110 degrees F (43 degrees C). 43度
' a) Y3 g$ w7 z' ]6 [$ b15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( ~% `2 A% g# B9 Y; g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* v- s/ d# {$ zA:180 degrees F (82 degrees C).  82度
" K# T* u7 Q; e+ j' n( d3 \16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 w/ k8 _; b" x1 y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& d; d' W; |) Q# w- t; z% tA:en papillote.  法语自己理解0 D% k" U6 ]" i* Q# N
17。Wing or Club is considered a
' i- l5 c4 C: A3 D翼和CLUB 被看做是一种...( F  q4 a- \' J0 k5 a4 a0 |
A:Bone- In Cut     带骨切
2 `# I) O6 K! C' I18。New York is considered a   纽约牛扒被看做是一种
- K, ^* _5 M% x% {( PA:Boneless Cut     无骨切% W8 y+ [# R7 U2 K6 c; x! w
19.In general, a court bouillon for freshwater fish will contain
( x2 U9 r$ N; n7 n8 J$ ^9 ]* \8 O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
" V9 z5 q0 ]2 `A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  v8 i  K1 d. f% O" J和做海水鱼同样数量的调味料和香料; V& m( j; h7 i& U: F
20.Anise is very similar in flavor and appearance to
" M, v4 ^! z+ b  ?3 _八角和下面的那种原料有相同的味道
* m/ b( C$ U( g' ?3 _A:fennel  茴香' D7 L: Z2 x) {% N7 K
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 e8 t' O% Y2 A
下面那种原料更像大葱且有平面的叶子/ Q. g5 i' v! O; K) Y% H& s2 s# |
A LEEKS  似蒜葱 (这边人叫京葱)" V0 C3 M, z- q; o
22.Which of the following cutting shapes refers to a small dice
/ M: y/ G4 Q* Q" [% ]下面那种刀切形状指的是很小的粒(末)! C7 E! t% j/ g* K
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 q2 y  j& i  v- I8 V1 O: C23.Oil is added to the water for boiling pasta in order to: j' D& a: C3 _, H# U
向煮沸的pasta (意大利空心粉 )中加油是为了
! s  x3 U. A' I& A8 Q3 I! }A:prevent the pasta from sticking and to minimize foaming action.
& s' a# e9 r# N- \  G防止面条黏合并降低发泡。, ^% d1 g! m  ?7 l- p
24.Which pasta dish features pine nuts and basil?% p" `' G  ~, r! n4 O# M
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! d$ j# A3 V6 m! s- O7 R1 |* J; N
A:Pesto.一种绿色的意大利面酱
0 ?6 |9 T( c# ]9 M; K1 r2 W2 M. rhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?  O/ |8 ^' h! |) x$ M+ T) {5 e
下列哪项是一个春天的蔬菜类似于菠菜?2 }8 T3 r8 y8 C/ F
A:Sorrel. 酢浆草。
* `8 H  {1 ]1 Q& M8 Z& v3 d% a; lhttp://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:
2 m! r4 x7 `5 f" f哪位厨师最早带来高水准浮夸的美食
# z8 p4 e7 z, @0 C) x9 j( hAAntonin Carême 人名 安东尼·卡罗美
8 `- c; u# h% V7 c5 X7 k
# N; d) E* k+ r- m; O' z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ V* z8 Y* L8 A( `5 t. ~  U
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 q1 R, a7 M: f! g' e3 ?: G4 wA:Cast-iron stoves         壁炉
# o1 _; M  V9 @http://www.usstove.com/products.php?id=6
( Z5 J6 X* M; A& o2 d' {6 f3 F1 J: N! L. z5 f
28.The French term used to describe the roundsman, or swing cook, is:% I9 x0 }/ p0 i0 P. E! }0 J
法国术语,用来描述roundsman,或摇摆厨师是:: y; Y5 ?' M0 L# Y% m
A:Tournant   图尔南
1 U4 _7 ~8 x$ i$ w' V$ Q
5 `$ s) Q/ {% Y29.Another term for the wine steward is:
3 ~# x5 F6 W9 F葡萄酒侍酒师的另一个术语是:
% r* Y. [. m8 p% c2 d8 a+ wA: Sommelier 侍酒师3 [1 b# t4 t  i; L. }0 a& Q1 v
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30.Molds, yeasts and fungi are examples of a:
: k0 q4 L. d) l6 @" `9 Z( n; m霉菌,酵母菌和真菌是一个神马例子0 G* N; r, h, b8 e. K5 V* w7 i
A:Biological hazard 生物危害# Q5 r7 d; d' ^" {

; ]0 ?" ^; h$ L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" e$ q5 G- Z0 C根据加拿大食品检验局,食品的危险温度区在多少之间:
7 h$ b; k# f0 K4 FA:40° and 140°F (4–60°C)     4-60度8 `) J. d+ R6 e; S2 l
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32.All bacteria need the following for survival:
' T& E$ M  v" {" D' V8 \5 h所有细菌生存需要以下哪些内容:9 O1 \$ u, L7 `) T+ _6 P
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 z5 f4 ]4 k3 r/ O% `" U

$ p/ i" s/ v4 G5 E' P* Z# N33.Which of the following correctly represent critical control points in a HACCP system?
" D# p4 @1 x& @' x6 {: _* M以下哪项正确表示了HACCP体系的关键控制点?& y7 ?4 N7 g0 A$ ^$ e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 ^6 J1 u: F" P& b+ V食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* a  R  ~9 O7 _. \7 y. ]  v  Z1 ~3 \. m7 Y' X
34.Which of the following is not an example of a carbohydrate?' _" ?+ W1 F& U8 [( u
下列哪一个不是碳水化合物的例子?
# U. b' b; t( m% _- ]5 }  f$ KA:Essential nutrients 必需的营养物质$ J. c6 v. k/ o5 w6 h
" E5 t% g( ?/ S. a/ V- q! b( M) ?
35.The process by which a liquid fat is made solid is called:
' S' T/ j% a  m液体脂肪做成固体这个过程叫什么. o' a, g/ [( S" b
A:Hydrogenation  氢化: f% Q7 Y6 S* c- w% X
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36.Which of the following is not an example of a fat substitute?) Y5 m( i; _# Z( h) b
下列哪项不是脂肪替代品的一个例子# u, G$ A  v1 C; m1 s
A:Acesulfame K  安赛蜜K表
# y+ _0 I7 O3 o" Z5 y- X9 n
$ W1 ~: ~4 i! g37.Health Canada requires that a product labelled "fat free" contain:7 j* D$ X$ U- _1 T2 {  Q
加拿大卫生部要求的产品标有“不含脂肪“包括:7 Z3 j- ?* h1 z+ r# ?  Z" n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?: B  ^* z2 e8 I# v0 H) N5 I
下列哪项是不相关联的转换配方问题?: I# A) g; ^, y( O1 \2 Q
A:Unit cost 单位成本. V, C( ~% n, Z7 i

/ i# `! ^+ R+ n. ~39.The condition or cost of an item as it is purchased from the supplier is called:
3 A8 J1 r8 T' f从供应商采购的物品的品质或成本叫什么
3 h' I3 q: O1 ^2 Y6 c2 n) T, r7 BA:As-purchased cost 购买的费用
: U) ]% d! `- m. ?. `' c7 `5 V; w% {5 y: m; V- ~0 z
40.The amount of stock necessary to cover operating needs between deliveries is known as:; `, c, X7 i1 B3 X, ^
在新货到来之前用于日常所求的必要库存量叫什么
& c$ m& }# C8 o( XA:Parstock 基本日常最低库存
" }- s/ o: _' y9 \' S2 r5 p
1 _; r6 N7 Z! S, b/ k41.Which of the following abbreviations is used to describe the proper rotation of stock?5 A+ g/ h+ T2 n& D
下面那个缩写是用来表明正常库存流程?  y6 i1 N# X% J1 h3 ]
A:FIFO=FIRST IN FIRST OUT 先进先出
5 M1 M& N# L$ V$ ]2 I
4 q* `' w" p0 q: u) p, }6 ?# C5 p42.Which of the following knives is used to turn vegetables?8 t$ R5 F# k; J; k2 [. t5 ^, t% M
下面的那把刀是用来打开蔬菜吗?
0 a/ ^* Z6 n2 j( BA:Bird's beak knife   鸟嘴刀2 ~" V" _/ c" e+ j7 F# `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; P" _+ F- T' G/ a/ {43.What is an instant-read thermometer best used for?
$ ~+ e9 X: Q4 u$ W$ M1 J7 O即时读温度计最好用于那方面?
+ \* x2 B0 k8 A& L" v  rA:Checking the internal temperature of a roast 检查被考物品的内部温度( i( {0 v7 }  q/ k, b( C8 O( e; O5 K) v
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- E6 _$ J9 D8 ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重
  Z4 ?: Z! ]8 A6 u6 }, sA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 V2 P7 w$ S9 W6 E* P3 S& C哪件装备下面有一个可移动的碗和一个S形叶片?
4 v/ W1 M. ]0 kA:Food processor 食品加工机( s' q. T% M6 H) W1 B1 o7 B
http://www.google.com.hk/search? ... iw=1263&bih=572/ O# ?$ F' J& r! Q3 T" f
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46.Which of the following is not a rule for knife safety?( h( @! h; B5 v7 `7 f" w$ o6 c- R+ |
下列哪项不是用刀的安全规则?
7 m. e7 T! O+ W) y( FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& k. y( F% `% `% t0 J! F

- ]4 f5 A) n: [% b( a( |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 z, {' g1 A' [+ ~6 F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 F- q: {5 f1 i( j# w
A:RondellES
% \/ Q$ J% L- u+ D6 a6 ~5 P. nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ u3 l6 U6 {6 Z6 a) Q( S

4 x# f! p: p4 R. R48.Which of the following is a diced cut used to garnish soups?& y: A0 ^. n# [6 \3 t/ T/ U. x* C9 }" U
下列哪项是切成小方块用于汤的装饰?2 J$ l0 F; H/ o0 M& N$ N- @
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, g3 `& a+ W( t1 G# K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. z4 _; V8 c) i5 X: b1 S+ e. A
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!!——8 k) g( D7 F6 t& z, O6 e
A:Gaufrette , s7 [& t9 P+ g1 J$ v1 U$ j5 u8 ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ C# R  i' C, A) Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 n( B) D1 i5 xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 M- }7 X( [/ Q2 ?0 w, N: o4 ]: d3 \( k  |
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 K, N. {/ ^3 o: }
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): D8 f7 I% D8 l6 v. @7 A
A:Cilantro 胡荽叶 香菜' D7 y& w$ C# Z4 v+ ]% p' H9 @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 t! l) Q. O+ t' b& P
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60.Allspice is made from:- ?9 `  `5 |' ^' e( K- W
多香果,  多香果香料是什么
& j& m3 v  Q" ]* d3 V6 G' M/ v0 ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; X. H+ g8 y: Z3 r1 V7 K# gA:A dried berry 干浆果$ b, K+ n/ K- E  n9 f

# g: Y1 M+ l/ r4 D/ c' Y61.Which of the following are used to make a sachet d'épices?7 p. T4 l# R: f# q
下列哪些是用来做香包德épices?
- _3 k9 a* l0 j' Hhttp://www.sachetcatering.com/3 Q; `( d! t( e4 q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' K! g- A/ z2 t; E5 E; ?* K

% i" M6 H* e) E" \62.Which of the following condiments are not soy based?
* H5 S4 \! @5 \+ r, K! C) u下列哪项不是酱油调味品的?7 p% R+ ~. J3 ?$ h$ ]7 b) U* `
A:Wasabi 日本辣根8 f4 _; k* ^. K$ j9 q

% T# T4 w; T/ R3 Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 X  ], N+ O3 ~8 u- {4 p
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:3 V( ~& f' I! y, H* z( f
A:Pasteurization  巴氏杀菌/ A( e; T! C& i; w6 T1 ?7 u

6 l% v8 M9 w) F, y% O7 B64.Which of the following steps is not the correct procedure for whipping egg whites?
7 H  b! v: P5 g6 L下列哪个步骤是不是正确的蛋清搅打程序?
% Q* c% ^6 S/ ]8 Q+ u' W& [A:Allow to rest before use. 允许休息后方可使用。
# @" u) I% U' B$ e, k! h( x  @% r) Y2 j% T. U, ~/ n
65.The weight of a large egg is between:一个大鸡蛋重量介于:
& L/ T5 R2 ]; x; j' G. BA:56g and 63g 56克和63克; [. I* v( O' ^

+ c" w) I9 @2 g66.Evaporated milk is a concentrated milk that is produced by removing
1 I5 t( ^) e# _# A2 A5 V* e炼乳是一种浓缩牛奶 是去除什么做的5 @- G# Q! n* y, U1 g
A:60% of the water 60%的水
" Z6 R( o: c; ^" j4 }; K1 o* a# v' P" q$ [7 p, J# T
67.A method of cooking that transfers heat through a liquid or gas is:3 U+ O0 o; v+ B7 `1 w
一种烹饪方法,通过转移液体或气体是:
* Y. j& f! B0 m( zA:Convection 对流
0 ?) T# }  `! c0 O  z
. Z1 e  ~; I7 O  p! ~  F+ i68.The cooking of starches is known as  烹调的淀粉被称为
* _+ J2 C2 C) b" f0 l5 @4 {A:Gelatinization 糊化
* `0 w* k" z) P/ \, [, i
" R/ {3 `4 G/ _5 u) G( @+ X% n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ ~& w0 ^! h9 `5 I5 r, ]; eA:Braising 烤
6 Y3 M  c. ]! i  q
$ o3 ^, _& d9 Z6 c: m9 M0 u70.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:
. i( }8 p" I  {/ `+ {: {' `, S3 KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
) {# U8 i+ q* `/ Z9 O
. N, |: r% `& S" l- J71.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
1 V. W+ w3 A) c% j1 RA:Fumet 原汁
' C1 R% K2 E3 b4 t$ c
4 w5 s1 _/ X4 r& M0 m) g4 t8 s% f72.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3 w! u( t4 P9 d7 L0 f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' ]+ x) X/ g# |" X

4 r' _* L2 S' U. s4 R9 E73.Which of the following is a principle not used in stock making?. B  G! `- V7 F( h
下列哪一项不是用于制造高汤(低汤)的原则?
+ K7 Y5 C) b& [% U# iA:Start the stock in hot water.开始在热水中操作
" P; H* a( q0 S( ?7 N6 K1 d9 a$ x" b1 Z9 w% f/ M/ o! o
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
$ a) _) {0 m& @A:Remouillage 法语熬汤3 h% V3 J! h/ o  U. V5 I$ U. e
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