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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 r! ~+ b0 \/ u' H
, M9 V" e4 \; L% |5 @) D7 N) B# s
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。# Y9 ]6 U& E. k$ P. T- C% W# J
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
  \0 @( j( ?: c2 B1.Which of the following methods should be used to determine doneness in a New York steak?
8 m6 j: t: s( d) x4 Q. b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)
2 |. U, O, D% tA: pressure touch. 压力触摸. H% Z# _& |, ]% _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 g$ U8 p1 O% v  C5 \& H1 y0 Z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. G2 a0 u$ X2 ?# g  k0 l: f
A: acid  食用酸4 }9 o, E* Z+ W% `' F0 T
3.Vegetables are major sources of which of the following nutrients?# o, Y1 i+ N2 R" G1 h8 `! W
蔬菜中包含的主要营养有哪些
( G; s. l- U" Q  g+ Z1 `, BA:vitamins and minerals. 维生素和矿物质。
) _. O4 b: g+ |0 m: ^  t4.Cauliflower is commonly served with
4 u" |% M3 Z9 Z: d2 V* i花椰菜(菜花)最常见和那种酱汁搭配
# v9 @) K+ u  R& W- ]9 [4 ?% [% ^8 XA:Mornay sauce. 奶油蛋黄沙司
3 `$ }+ _- V  }8 \: o; V5.Which combinations of products are found in pie dough?
3 a! S- }; o0 w1 g( y/ v% u下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; S4 {8 L* h8 ?) n7 gA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 S) D9 N( P' t' U6 y
6The French term for mussels is 法国语青口(海红)叫什么( y0 W0 K6 ^6 e+ |  |0 m. e' i
A:moules.法语青口,海红
& w* F1 `9 X0 r# M* N7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; v% P5 Y7 q3 q$ l9 b- `, _  s
A:faintly fishy. 稍微有点似鱼味& G- d' ?; M8 R3 V* U
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ ~0 y- Z( U1 y" D
A:2 days. 2天
6 P' C1 ]" M% M3 @9.What are the principle ingredients in ratatouille?
& W/ P% y" l6 b* m9 x炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) y2 ~/ H, j4 j' y" uA:Zucchini, eggplant, green peppers, onions and tomatoes
. N# b% d9 I- w2 S5 J3 _/ _7 G西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* Y& \' m9 Q4 f/ ^% Z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 m# N/ f6 \% q. f# R$ j. b
A:cook food in quantities that will be used up within 20 to 30 minutes.& x+ m7 d8 \1 I3 K7 Y
大批量烹煮食物要在20到30分钟内
, o! h1 ^  S; U$ B3 g11.What person has the authority to issue a Health Permit?
! F. A8 W/ G$ U谁有资格颁发健康证(卫生证)。% i) H5 m, o2 _
A:Medical Health Officer.
8 o) H9 E; M" s& s6 A; K医疗卫生官员。
$ X) ~9 u/ _, e, h5 L$ W( p! q12.For what period of time is the health permit valid?
! a; j9 j, s$ m4 E! H+ f# |4 e健康证的有效时间是多久?
6 d* n" N! ~" u# T3 iA:12 months.12个月3 p; V. X: F! b9 H  E0 {$ N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air: M6 Z! D, \9 i: U+ x
在食物和饮料准备区,通风系统换气的标准时什么5 P9 e% F  E9 f* t
A:08 times each hour. 每小时8次
: d, g9 G1 \8 u$ q14。The minimum temperature for manual dishwashing in the wash sink is
% L0 ~8 g- K! D; ?* `$ C手工洗碗,洗碗池的水温最低多少度?" i/ N# r5 a4 ?8 H3 |2 X! K
A:110 degrees F (43 degrees C). 43度
# p# w$ L* o% l+ K, m; A15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 g6 a. \* [/ D( r( r& |用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  |% g, y: k" b6 o
A:180 degrees F (82 degrees C).  82度
% Q  V# i8 `6 H. Z) F16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* g& A8 m! J' n5 [: A/ o
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) M0 B0 T8 X- y/ F5 ?
A:en papillote.  法语自己理解
* a1 \. ^9 W7 \: M, t17。Wing or Club is considered a7 P% t! j- E2 l
翼和CLUB 被看做是一种.../ b8 b) ~. ^5 o0 f
A:Bone- In Cut     带骨切
5 h* Q7 D/ c. W3 M. `18。New York is considered a   纽约牛扒被看做是一种
$ z6 E! I, F' L3 E( IA:Boneless Cut     无骨切
& p; ^2 L7 q; z- N9 b# E+ p19.In general, a court bouillon for freshwater fish will contain
6 v& u+ U# s& q0 A4 i. D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  |3 t. v8 N, x( E5 r: y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ Y3 R. Q5 B, g- O' M2 G和做海水鱼同样数量的调味料和香料( W3 [0 M% o. L5 ]
20.Anise is very similar in flavor and appearance to
3 ~( v* k9 C8 _3 p$ Z6 g八角和下面的那种原料有相同的味道6 Z0 y, T/ m$ L8 G
A:fennel  茴香( H; D' w" B0 B% D
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* j: R& V) z" j& C9 j' o% B
下面那种原料更像大葱且有平面的叶子
# k% v7 Q/ t; H7 R, vA LEEKS  似蒜葱 (这边人叫京葱)
8 l, J" M' X& M4 j' g22.Which of the following cutting shapes refers to a small dice) G! P; k1 f& n- o1 Y
下面那种刀切形状指的是很小的粒(末)
! q% y4 l1 |8 p8 l1 @9 ?( d& N% HA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' ~6 V3 `$ m- Z# L3 W23.Oil is added to the water for boiling pasta in order to
2 n' Z' M% N; r8 Q2 |/ H0 d+ f; k8 x向煮沸的pasta (意大利空心粉 )中加油是为了' u5 v" a9 w$ Q5 V# C
A:prevent the pasta from sticking and to minimize foaming action.
5 ?! F& f3 [, n/ x防止面条黏合并降低发泡。: @# Q$ A0 Z; f: |: ~
24.Which pasta dish features pine nuts and basil?
; s9 U! Z$ J- N' d$ q7 H下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* g: O' m1 M8 D" v( DA:Pesto.一种绿色的意大利面酱 % l# n8 u7 t1 T, W
http://www.tianya.cn/techforum/content/96/563836.shtml5 s7 S6 Q& g! V) ^
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25.Which of the following is a spring vegetable similar to spinach?& J9 m% b3 a& i1 ]" [
下列哪项是一个春天的蔬菜类似于菠菜?# K8 @. s/ t! N- T( z8 \
A:Sorrel. 酢浆草。
( \; h# v& B0 Q3 G2 ^% J+ Nhttp://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:
7 u% o+ g3 l. h0 p6 c哪位厨师最早带来高水准浮夸的美食3 ]: l4 v  _2 e8 X' _: m
AAntonin Carême 人名 安东尼·卡罗美, h- }' F/ \. v7 o/ V$ D. z

3 d3 l7 C- e1 j! f6 P+ {# @( r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ T% _! @0 [3 i7 K; n* Z% S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, m. @# G8 o) dA:Cast-iron stoves         壁炉
( S; k) w0 \& j+ a/ thttp://www.usstove.com/products.php?id=6
4 U6 v: |. b* W7 ?
  K3 g9 t  Z9 _, U+ G' c( c28.The French term used to describe the roundsman, or swing cook, is:
4 \: l4 W( W" v- f. _8 h/ a$ w* G法国术语,用来描述roundsman,或摇摆厨师是:' }$ ~) S$ T( j% R; C$ i/ A
A:Tournant   图尔南& F8 D8 R* i% o9 r* _4 j( o
# g0 R# a! ?5 t8 G) r+ U8 G. g% }4 _
29.Another term for the wine steward is:
* I( e" w& r$ E3 M4 n# |2 b葡萄酒侍酒师的另一个术语是:
, D' c1 l8 U( T% ?3 UA: Sommelier 侍酒师7 y* o: N3 a. f# s/ t* ?( |
( `& ?! z& t* B8 i
30.Molds, yeasts and fungi are examples of a:
: l! W5 T. d9 N6 R* ?3 Y霉菌,酵母菌和真菌是一个神马例子2 w/ u1 K! `7 o7 g& \! c3 p
A:Biological hazard 生物危害5 q% S8 O! m3 O/ w) }

- }) f( u# Y, B6 w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 j# V5 C. h' O% W  Q6 v; n
根据加拿大食品检验局,食品的危险温度区在多少之间:2 d" \' I/ \4 J  \, F7 `5 o2 \
A:40° and 140°F (4–60°C)     4-60度/ V# Q2 d- a* l

7 R4 r( V8 L, |% c/ g( ?% X( H, @32.All bacteria need the following for survival:/ p$ m; {/ }$ q% e0 `) u
所有细菌生存需要以下哪些内容:+ K7 P3 ^. i7 G, c% L- J
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ l) J  b# n6 E& a6 t# e; m# M$ R- u5 j: R1 K
33.Which of the following correctly represent critical control points in a HACCP system?
  i1 ^+ y: m8 g. ]& n7 B以下哪项正确表示了HACCP体系的关键控制点?: }, F, b' {: y% K& u& W& f% e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' b$ D( K# i8 N# k  e% Z+ z8 i食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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5 g2 x; C: e  }$ x34.Which of the following is not an example of a carbohydrate?, S, @- L. _2 }8 G
下列哪一个不是碳水化合物的例子?
, m+ c9 |! i: O: X& mA:Essential nutrients 必需的营养物质6 `4 t$ m* k; L: F3 w* z

3 F  [) ]1 h; T35.The process by which a liquid fat is made solid is called:
6 k8 k$ L" `8 j8 x$ g液体脂肪做成固体这个过程叫什么
' ~9 _6 b5 {! RA:Hydrogenation  氢化& y/ @# P: D- h2 J' H. X
7 a9 c6 E% l/ M1 b  M
36.Which of the following is not an example of a fat substitute?# s) N9 e2 v1 g2 D* h9 C  G
下列哪项不是脂肪替代品的一个例子
, K& M1 K+ m' u3 x5 o5 RA:Acesulfame K  安赛蜜K表2 @9 o9 {( z7 R2 i# z& q2 o+ s
; O: J5 V; k" n4 A
37.Health Canada requires that a product labelled "fat free" contain:
) Z; J0 l. ?. e1 e* H# g; J+ G6 B4 F, b加拿大卫生部要求的产品标有“不含脂肪“包括:+ v0 O' D& \( {9 W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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5 g2 y0 W' Z4 ~& b6 _$ v7 o' X% i38.Which of the following is not a problem associated with converting recipes?
" B: [4 }6 e, [下列哪项是不相关联的转换配方问题?
+ y( [3 U1 o# w$ i' q6 LA:Unit cost 单位成本- Y9 c* `5 o4 i

  z- M1 v- j" G39.The condition or cost of an item as it is purchased from the supplier is called:
. V# D1 O6 [5 @) h* a2 R从供应商采购的物品的品质或成本叫什么
1 d7 \- G% b- y7 ?A:As-purchased cost 购买的费用
: H8 y; O! ]1 F) N0 q( H2 x) r8 N$ T- Y2 ~
40.The amount of stock necessary to cover operating needs between deliveries is known as:3 C8 S# g; {8 {, F$ ^) ?
在新货到来之前用于日常所求的必要库存量叫什么
6 m/ P8 n4 h& N' j# l1 s9 NA:Parstock 基本日常最低库存: M0 }9 t& x( P  ^" C0 g

" w1 d+ V1 Q/ ]* k- S41.Which of the following abbreviations is used to describe the proper rotation of stock?0 e: V* U8 U, m9 c% x5 b( X8 `# Z- B
下面那个缩写是用来表明正常库存流程?/ `1 y) A# o3 ^3 h  e( ~+ e7 P
A:FIFO=FIRST IN FIRST OUT 先进先出
3 Q- k. Z% a, Y  {6 \, \1 X% F0 A) m
42.Which of the following knives is used to turn vegetables?
: G% a4 z; V  i# G# K& |: u下面的那把刀是用来打开蔬菜吗?
7 a# j+ k! b7 @1 \0 bA:Bird's beak knife   鸟嘴刀6 P0 H5 N5 \0 T  |. n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 h5 x( F2 k) |% e# _( I8 W& @

* c+ i- {. q; K& i  L& N# A" |43.What is an instant-read thermometer best used for?
0 r$ `4 u, A- k$ ^: F即时读温度计最好用于那方面?* X. Y3 m. s6 E8 W% L6 j4 Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度! p5 F# B; E! S) }$ u) M

, Q* t( `  D! k" t7 j. q$ r) t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 P( d8 [& f8 C2 n; U. ?7 p' q- i( A下列哪些金属材料受热均匀,通常用在铁板而且非常重, A- U6 y% H6 @1 v! X0 c
A:Cast iron 铸铁2 p1 d4 W3 D* e; k( s

& e$ p0 {  n5 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 D4 o; o0 v8 l1 g哪件装备下面有一个可移动的碗和一个S形叶片?
3 G! y9 f7 K( ^! }3 JA:Food processor 食品加工机
' e% ]; d% |* @http://www.google.com.hk/search? ... iw=1263&bih=572( i4 r- ~" ^; ]. H+ {; O
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46.Which of the following is not a rule for knife safety?
7 t# a. v" U% T$ t; S( P8 l下列哪项不是用刀的安全规则?, I/ e+ B- h: f, j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( @. L' T! ^* N+ Q7 i+ [- t

1 I1 b: j2 o9 f# O' @7 {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 D. u- {# g- g+ D  s% C, J. A' T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 P9 |9 L8 P! |2 R2 BA:RondellES
( W& X6 ~8 z$ f5 g1 b; Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# P! S9 ?# c  O8 B$ g0 C; B( a

% [5 i" ?( F# P. a; j, m+ H4 N48.Which of the following is a diced cut used to garnish soups?5 |/ i0 n4 O. m2 ~" |9 ^3 `" d
下列哪项是切成小方块用于汤的装饰?, F6 _# d" \8 z/ X% J& J: ?# W0 A0 g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" [  x. G, l/ Z# W0 i- P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% f$ a( k$ j9 r1 s9 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!!——
- k, q/ z9 b. mA:Gaufrette
8 K% G1 a1 ]6 l, j1 p/ D. Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, F4 ?1 G2 }7 }' ]4 T* K2 hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" d5 e- a  A  J+ h9 |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 q# P4 s2 ^  A# {3 k6 D# ~8 S+ A$ b# _3 p+ f, P. a; K7 s9 j
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# y% t8 H: _8 H( B  ?  b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! E! V( B* iA:Cilantro 胡荽叶 香菜
1 x% K  T  ]- t, @0 lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:$ f( ]: l7 f! o5 }' k1 V8 T
多香果,  多香果香料是什么  q9 |4 |  D; T3 t9 j7 Q& F5 K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ G. z7 e1 B' b( W# w* x: WA:A dried berry 干浆果# s6 [0 D' Y8 s

4 t$ X' `" N1 c, m61.Which of the following are used to make a sachet d'épices?- u+ J/ P5 O& g( ]$ J/ S4 m. |
下列哪些是用来做香包德épices?
8 `* Y' C4 k3 p2 S0 T! Q4 ehttp://www.sachetcatering.com/
% |" f9 B, `; D% ~1 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) F* S/ f; N) `1 Q; b5 V# F$ \8 D
  W4 Y( k$ F7 q3 q9 T8 x2 S  C! C8 C
62.Which of the following condiments are not soy based?+ a2 K8 k! J4 Q/ n9 N
下列哪项不是酱油调味品的?4 X" r; E+ n: L% g* m
A:Wasabi 日本辣根
0 o( w4 H. A  Q2 S! n5 B8 R, h( z' P3 A5 S4 ?0 g9 `
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 J* t' K- h3 e1 u9 w2 Y: w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:
* W( c7 L9 `. R8 R# s3 K7 `) ~A:Pasteurization  巴氏杀菌- o: F; t+ w! Y5 i% }! {

) l4 B4 G  H, b9 X0 T$ H64.Which of the following steps is not the correct procedure for whipping egg whites?
. s* h; K4 T- Y* D. O. \( N下列哪个步骤是不是正确的蛋清搅打程序?/ E& q, n  O& i3 J: P5 j1 o
A:Allow to rest before use. 允许休息后方可使用。* t  f- }1 C% ]1 M
4 ^0 u  v- ~* j8 B; m4 L6 W4 n
65.The weight of a large egg is between:一个大鸡蛋重量介于:
! x  A& d7 V- ~5 DA:56g and 63g 56克和63克8 J! i- ~: ]8 R. s' Y# Z
* c: D. g/ O& \  R+ t
66.Evaporated milk is a concentrated milk that is produced by removing7 O" F/ R# x# E1 [$ h3 W
炼乳是一种浓缩牛奶 是去除什么做的
$ z% Y. h* C7 i8 A1 |$ KA:60% of the water 60%的水
( b$ \/ T1 d9 M6 G# M
5 t2 f2 }9 V" J- u67.A method of cooking that transfers heat through a liquid or gas is:" Z" ?! J/ r1 b- @. p9 K& N7 I
一种烹饪方法,通过转移液体或气体是:3 P. v$ [4 {& [/ D# Z+ ^5 ^" @
A:Convection 对流- G& S" }& y, @" E$ N% r
: M: m) N) L4 [
68.The cooking of starches is known as  烹调的淀粉被称为3 |9 p" p) N# x
A:Gelatinization 糊化3 S% u; q7 T% x. ^& q# m* ~! ~

* z) K8 K1 @3 w9 V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ p2 h, @( J4 j
A:Braising 烤8 G0 ]) g! t. Q) |3 V- y
4 F& w5 }7 H7 \. e
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:# \: f2 d2 Q: f8 a2 v$ D" X
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# M  o+ V& o  ~5 v8 K$ _+ }  O
. i9 @2 V2 ?$ {7 M7 {6 J6 |$ v71.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
8 m1 \9 u3 ?9 C& K, aA:Fumet 原汁4 [2 y4 g' _3 {: _! w

! P) S7 S# s8 ?1 u0 W- G0 Z5 U72.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
- x( ?0 q- x% p, B8 F+ ^A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
' ~8 H. h# U/ b/ v( n6 R% A+ P$ w
! y$ v. K. K0 F7 D' }- @; y  k73.Which of the following is a principle not used in stock making?2 M1 ~7 s: H7 \* K8 J# c
下列哪一项不是用于制造高汤(低汤)的原则?  P3 K9 g3 f7 s- O+ d: F  N; Y" v
A:Start the stock in hot water.开始在热水中操作
9 @. @" j& L4 D9 Q
+ {- i+ D0 @4 ^& d74.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
) I+ I% N( |- o7 j3 SA:Remouillage 法语熬汤
4 |; j; s" I1 |4 A. Ohttp://www.haibao.cn/blog/post/176242.htm
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