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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。+ g8 Z5 N" i/ p/ M. ~

4 y0 q! h1 W4 a& o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。+ k! Y& j4 z$ o& L% R; 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
% X4 G$ c3 \4 j  F2 p1.Which of the following methods should be used to determine doneness in a New York steak?
" I8 C+ ?+ G- O* ~9 j6 k& o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)4 Z) \/ T8 U5 N1 k3 V7 g0 @
A: pressure touch. 压力触摸# w4 `$ R4 ?7 B( t# M% x& i) u# T
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 s0 V2 g9 `" V9 l& B
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% L7 X9 b5 c& p( c- |. @: L3 r9 `
A: acid  食用酸/ `3 h% u  M1 A2 c2 G, e
3.Vegetables are major sources of which of the following nutrients?
% R* _% x' Q  S/ g* i蔬菜中包含的主要营养有哪些
  k  i  h# }: B3 p0 V0 T6 ^' S- Y" OA:vitamins and minerals. 维生素和矿物质。  Y1 c$ R4 G: V
4.Cauliflower is commonly served with. J; Q7 o! d/ i& ~
花椰菜(菜花)最常见和那种酱汁搭配; r6 _: R9 S$ H2 `
A:Mornay sauce. 奶油蛋黄沙司/ w# r! k% m8 N4 A2 \
5.Which combinations of products are found in pie dough?- D) p" d% l0 `2 t
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)" N% j2 z* `  i4 L1 _
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& P/ C9 F. Q( N0 q  M
6The French term for mussels is 法国语青口(海红)叫什么
. m+ F2 i" A( ?. g1 h- \A:moules.法语青口,海红
8 x3 y  l3 P, _9 t! |9 w7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# h+ w$ x$ l" R& l  |: r
A:faintly fishy. 稍微有点似鱼味1 `  C) m  W, O+ O& _
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. ^5 F2 d. P# sA:2 days. 2天; H; ~2 Y( O7 `. |
9.What are the principle ingredients in ratatouille? % C3 B' ]7 t1 t0 I( \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): @; V3 l* h/ \" S" Y
A:Zucchini, eggplant, green peppers, onions and tomatoes# v, p0 r6 o) D6 `
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% _- V  n, P! i' b- x9 q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ T6 c" s1 j, \1 U, f3 I. y& V, C$ @
A:cook food in quantities that will be used up within 20 to 30 minutes." s- x. l, Y( X, |; W; g
大批量烹煮食物要在20到30分钟内# f. h+ Z2 X, F5 k0 M( a; i
11.What person has the authority to issue a Health Permit?
, K) s4 O+ D7 Y0 x5 A  O谁有资格颁发健康证(卫生证)。1 Y& c3 {2 z$ c: d6 c
A:Medical Health Officer.5 C% O, M! T6 A: }5 `# t5 [
医疗卫生官员。' d5 V! {) F' M9 A0 ]
12.For what period of time is the health permit valid?
- h7 i3 N6 P: s' v8 r健康证的有效时间是多久?& X9 A2 b  Z2 a) K, E2 C" X: V5 D
A:12 months.12个月5 ~& @2 m: H, |- t! T3 e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, x0 z  k3 E5 [( G在食物和饮料准备区,通风系统换气的标准时什么
8 M% C3 O# C; n0 B  W2 S3 w1 L1 vA:08 times each hour. 每小时8次
! X, f& k/ O/ b' {" T7 A& W1 B! h14。The minimum temperature for manual dishwashing in the wash sink is* y0 g- R3 Z- G1 G( y3 J
手工洗碗,洗碗池的水温最低多少度?
9 N& Y' f; J! X! J( ]A:110 degrees F (43 degrees C). 43度
! W# X, I1 M# G) F$ ~. D; Q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! Y( M' q1 R. }. [( Z6 i" ]用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% I) l, t: H6 h8 b' p
A:180 degrees F (82 degrees C).  82度2 @- u1 f1 ^% ^; ~9 J: y' m( E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. k. m' V5 t$ l$ I& r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  h( C, u  ~  v
A:en papillote.  法语自己理解+ a: ^9 _; i' R% H1 ~# O# n
17。Wing or Club is considered a
6 V" U7 j4 @7 Z) G* _8 A; y翼和CLUB 被看做是一种...  F/ N0 O8 Z' h6 c6 W
A:Bone- In Cut     带骨切
) P% Y9 k; E8 O7 m! f18。New York is considered a   纽约牛扒被看做是一种3 o) G) @2 G, E5 M4 C8 m0 n
A:Boneless Cut     无骨切
) n7 |( h' W8 \/ f19.In general, a court bouillon for freshwater fish will contain$ d# [0 I# `" ?' D' ^' F
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 K, h) O/ ^7 C2 y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) R$ k7 ~+ G3 j
和做海水鱼同样数量的调味料和香料
, Z$ `: P0 c" ]/ p. e% |9 p* C20.Anise is very similar in flavor and appearance to
' a  X& {, c/ B  L" v% K八角和下面的那种原料有相同的味道
5 W, N; J, U1 h4 MA:fennel  茴香7 q% R" @* i, C; u0 k
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ w6 v( ~$ E5 `2 ]. [! `+ f" _9 j8 ]下面那种原料更像大葱且有平面的叶子
0 O% k* a9 X! N* @. uA LEEKS  似蒜葱 (这边人叫京葱)
7 x. ~' s( e: L2 d: T+ F22.Which of the following cutting shapes refers to a small dice/ W+ C9 o  F1 G, I$ M0 t
下面那种刀切形状指的是很小的粒(末)7 q( r2 b6 b& ?; N5 a
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 l: G. W. E9 V. y( X; [0 X23.Oil is added to the water for boiling pasta in order to
& Z: J0 Y9 r6 P# q' x+ a( }& t向煮沸的pasta (意大利空心粉 )中加油是为了! K  w# \5 Y5 o9 z  O/ V$ N
A:prevent the pasta from sticking and to minimize foaming action.0 F6 ]6 E6 ?) F* u
防止面条黏合并降低发泡。) a9 C( `, U- b' d& S/ o
24.Which pasta dish features pine nuts and basil?3 ^) B! t3 Y% V4 M9 ?% F' N: ]
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 n# n+ o6 M, I+ Z) ~$ F
A:Pesto.一种绿色的意大利面酱 9 ]) c% \9 T0 h+ x9 h& D4 a% M  @
http://www.tianya.cn/techforum/content/96/563836.shtml
9 W) l, G/ F8 g; M3 p3 E. X
1 B2 f5 V7 e5 j  [# c25.Which of the following is a spring vegetable similar to spinach?
/ G+ M/ N9 }; c9 v1 t' |& _: c; \下列哪项是一个春天的蔬菜类似于菠菜?( H1 _9 u& ^8 Z9 k9 W7 }0 @; V
A:Sorrel. 酢浆草。4 e9 Y6 U* ~0 R$ C7 S
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
大型搬家
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
大型搬家
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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:
4 C  s7 s8 G; l: ?* g哪位厨师最早带来高水准浮夸的美食- F6 o' p% U2 z+ ]
AAntonin Carême 人名 安东尼·卡罗美
  f; \1 h! v6 {: e; |& e, e8 k4 e( h0 n' x9 b. i
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 `/ R; b5 o* \8 h& j. |9 C. i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; I' L; J) I+ j/ I; U
A:Cast-iron stoves         壁炉
8 c3 G4 Y9 e8 v' x+ _9 j/ P  thttp://www.usstove.com/products.php?id=6: \5 ]4 j0 o) Q, B+ x4 P

/ ^+ I7 F8 T0 V28.The French term used to describe the roundsman, or swing cook, is:' x) p$ p) o2 }* V. W% `$ B0 h
法国术语,用来描述roundsman,或摇摆厨师是:
8 N& k) u9 x$ h$ g, J* G: ZA:Tournant   图尔南  C3 I+ E. _4 K4 S" D2 g
/ X0 v& z1 b2 Q" g. K; @: S
29.Another term for the wine steward is:6 M7 z( a; w. H, \
葡萄酒侍酒师的另一个术语是:
0 N0 }8 _& p6 f& P$ ]$ _- J; KA: Sommelier 侍酒师
8 }" ~. G+ l0 ?+ t
3 [1 ?! S  ~  U+ V( V30.Molds, yeasts and fungi are examples of a:: a* Q. w9 w* h* G4 G# w
霉菌,酵母菌和真菌是一个神马例子
8 c: l7 Q6 s* Z2 z, o% LA:Biological hazard 生物危害
4 e! I; o% y3 d- H1 p: j# {- A/ S) `9 _
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' ]3 \, {# Y9 Y0 V9 x- T
根据加拿大食品检验局,食品的危险温度区在多少之间:
- l4 Q& V. Q# X. T! m. Y; N$ k( I+ ~A:40° and 140°F (4–60°C)     4-60度
! m! w) [$ Y  }2 K/ d+ O5 |; @1 L5 k- w
32.All bacteria need the following for survival:
5 f& T) V- x( d1 E  i所有细菌生存需要以下哪些内容:( Q5 }( a( a& V8 I
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ _3 p: P6 ?! Y' n, h3 f9 Z0 k0 ?2 D; `# k7 R
33.Which of the following correctly represent critical control points in a HACCP system?
) h+ s4 X( @- C8 v以下哪项正确表示了HACCP体系的关键控制点?, k- h+ x+ Q) M! W9 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( A9 L+ X) K0 U; {3 T) f4 _) d
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 L/ g- w' |0 u2 s$ j" Y) c* E+ \7 e$ W6 K
34.Which of the following is not an example of a carbohydrate?
- y/ ~6 a" m  K  O1 ]; t下列哪一个不是碳水化合物的例子?3 M/ J. j! Y! k# z8 L" j
A:Essential nutrients 必需的营养物质
9 f' n: y8 |- G6 \* }  T3 \* E9 }, K: n
35.The process by which a liquid fat is made solid is called:
" G! N& M( ^3 _; e2 `7 ?: m液体脂肪做成固体这个过程叫什么2 ^# o+ @, e8 z# n
A:Hydrogenation  氢化
* S% `* t; Q& W! A: w7 p3 r) Y2 L' T" Y& M9 o* J9 o* C
36.Which of the following is not an example of a fat substitute?1 r% \, _9 ~0 M
下列哪项不是脂肪替代品的一个例子$ O- I* X& L  d) Y; Z( H% e
A:Acesulfame K  安赛蜜K表
- E' m  O1 n1 O
4 l, O. z+ ~: b) K37.Health Canada requires that a product labelled "fat free" contain:
6 \: _  f5 l: B- u$ o加拿大卫生部要求的产品标有“不含脂肪“包括:, u% h2 H7 ^1 x, J0 a, }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 C: |9 b# ]6 C& l* [! n
9 h) m+ ]. Y# R- A0 J3 B+ Z  N
38.Which of the following is not a problem associated with converting recipes?
3 a9 R; L2 S" C" L下列哪项是不相关联的转换配方问题?2 f! }' k1 u5 r
A:Unit cost 单位成本
. l' ~+ X; O2 K7 J/ O; S7 e1 D' _" j3 h8 s0 B" E9 ?: r" N
39.The condition or cost of an item as it is purchased from the supplier is called:$ u% {1 o5 Q6 r! s
从供应商采购的物品的品质或成本叫什么0 A; J/ `2 V/ y$ |+ D. i$ d+ Q
A:As-purchased cost 购买的费用
8 m' u) o6 j5 O+ S0 g+ {. t* Y% p2 s) z& s
40.The amount of stock necessary to cover operating needs between deliveries is known as:
. }1 z5 p2 o0 w1 {在新货到来之前用于日常所求的必要库存量叫什么; x1 _$ g# A$ S2 F0 t4 ]  J# l
A:Parstock 基本日常最低库存
6 m6 j# o& b! v( y, L$ L, k0 E* G4 C, o" s, E
41.Which of the following abbreviations is used to describe the proper rotation of stock?
& {# |  P$ X5 ?! u; N) M下面那个缩写是用来表明正常库存流程?
5 g  C: T; w) c+ E, o1 G. kA:FIFO=FIRST IN FIRST OUT 先进先出, x" i8 q* Z) p% V
3 p4 N# a9 h. R) ^
42.Which of the following knives is used to turn vegetables?
2 M) t8 v  Z7 f& l- K# ~下面的那把刀是用来打开蔬菜吗?9 Q0 `' h; |/ j4 `  Z
A:Bird's beak knife   鸟嘴刀2 R; Z8 \; m2 r" z9 L0 g6 r# l& h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" g" r" E3 S" n# j& h8 T/ i

  N" f( f, G) C( N6 t7 w- w43.What is an instant-read thermometer best used for?
: |9 Q) l) E9 W即时读温度计最好用于那方面?7 i$ c* u/ I( s5 v: n& U2 J4 y
A:Checking the internal temperature of a roast 检查被考物品的内部温度( \+ l4 @# P. r0 @# F. _% h( f
# s. p# ^0 T7 J
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 x% L  b1 x7 x+ s% u) L; a) ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" K1 q0 `" ~, e2 zA:Cast iron 铸铁
; k3 {9 S) s) i
+ J) L* o( z0 a" L" s2 p4 N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 I: L4 r% F7 d& U1 p哪件装备下面有一个可移动的碗和一个S形叶片?
/ }! p/ V$ i; h; o4 x8 z# P* nA:Food processor 食品加工机
$ G# u6 H: h. O* ?$ |% U. n" t! t/ w  Shttp://www.google.com.hk/search? ... iw=1263&bih=572* W  r! |) B, s- @$ ]# u

0 c' F( w6 O# u7 L+ e$ j46.Which of the following is not a rule for knife safety?' c( z9 M# N9 a6 t
下列哪项不是用刀的安全规则?6 Q0 R6 V& o, R/ Q- d3 S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" |6 d9 l7 w) z2 d9 u5 }# G

) S. Y  z5 k/ N$ L1 u+ e# U$ @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* {# R) v0 \, k# g+ i/ a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, X* t: P6 c2 q4 J& }. ]) \& l& J
A:RondellES % i9 Z+ e& }+ A) i! l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 |) _5 `" }2 e- F% c4 }& c  n( H. ~7 E* p2 M
48.Which of the following is a diced cut used to garnish soups?/ z  V2 O* Z" q, M5 Z; j
下列哪项是切成小方块用于汤的装饰?( H. j0 w5 T8 c
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ x0 E% L2 ^( o4 F% w* n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" e' I- H' B$ a* E& y1 _8 X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!!——
+ @" f# @( Z+ k/ v1 MA:Gaufrette * U" [$ u- G& C: F3 v& p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, F& T, ]0 X( q- j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 F0 E% Z3 J9 dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 r' [3 z" F! ?4 t' h" O
5 `. G* ]6 t  Y1 a, M& C8 d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# ?' n/ q3 ]) c& N" Y7 V7 M) E7 {& K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)
  b0 ~: c  `4 u/ J7 i5 f% Z% W& DA:Cilantro 胡荽叶 香菜6 @+ A* ]3 V# M( h; Q3 c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, S+ }7 M, R# w
# b6 s" X+ p. }& R' n
60.Allspice is made from:
, S; Q1 G( V  p2 W( t 多香果,  多香果香料是什么
# A2 I. g! A0 Y7 C0 b+ Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ x. q3 T7 z. t2 @( b+ b, _; C% ]" t
A:A dried berry 干浆果% y. O- `/ a  c
2 m* A3 R5 \* o6 k
61.Which of the following are used to make a sachet d'épices?% n. W, l( @1 x% n( H; b
下列哪些是用来做香包德épices?
3 u. B9 Y+ G9 t1 F5 W6 I+ a. f& ihttp://www.sachetcatering.com/
5 C* U1 @2 [! kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 I$ |0 Z" ^+ |0 V8 K" Z

! l0 Y8 l& J9 A62.Which of the following condiments are not soy based?
7 f( G3 [, p3 q/ _+ U2 W3 P- Z下列哪项不是酱油调味品的?
. u3 X# b, Z: H2 j4 dA:Wasabi 日本辣根
' q% e1 }# T+ i# ]5 M3 ~9 |# _2 y! a  s5 Z6 e2 J. b( Z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* {6 H7 p( ^- I' N% t* \% H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:
) U% \: Q# u+ N7 {" P- j' MA:Pasteurization  巴氏杀菌+ G! C& g0 @( i

. A8 f: Z5 E3 u: ^, V64.Which of the following steps is not the correct procedure for whipping egg whites?+ k7 n& ~# i5 C6 k/ y: I
下列哪个步骤是不是正确的蛋清搅打程序?8 Q5 i6 r: R- q* ?! D
A:Allow to rest before use. 允许休息后方可使用。+ {: ?: @) r* A! j! E
5 @' C) q" F( _% X1 d: P
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. i/ b. G4 `) S3 jA:56g and 63g 56克和63克! J1 e  {1 G6 M- S+ ]+ J5 P
; j$ ?4 m) b. t7 T6 a
66.Evaporated milk is a concentrated milk that is produced by removing: A+ ^6 H9 ^7 ~8 Z/ k, G4 n4 }
炼乳是一种浓缩牛奶 是去除什么做的6 I( i3 t' Q8 @6 P1 D
A:60% of the water 60%的水
4 j1 N- E+ p! x% t" P' ]& m  Z7 |) k. X3 n
67.A method of cooking that transfers heat through a liquid or gas is:
5 [" q! m! ]9 P+ L( q一种烹饪方法,通过转移液体或气体是:; z# E) {' o: U! W, B$ {  A
A:Convection 对流. R8 m+ X4 X8 ^9 ?$ n4 J+ Y
' q$ w  j, k2 Q: `
68.The cooking of starches is known as  烹调的淀粉被称为, F' z  g; u+ p; q
A:Gelatinization 糊化# b3 {8 R, p' R+ P5 d* j" h1 ?' h2 M8 P
- J9 Z* {4 g: f( U
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( n: M/ j1 y* W+ \: P$ x9 P, J# _A:Braising 烤
. F; M7 \$ ]% r. e/ P
- H, {  h" s: e  [7 ^2 v: g  @6 Y70.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:# ^! Z/ ~2 ^9 ?: m
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) C. E5 u% t& Y; g

" r* v) L! P7 q! R0 U4 k71.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
  b9 h% o8 B! ^6 QA:Fumet 原汁4 w& B# l; ^+ x. m$ X
6 R1 u/ m% V' R+ ~$ N! y
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
: x2 Q) g8 w( mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 a( [. B$ W0 v0 p3 |/ V- Z% Q& w& S1 D) ]( f( i! ~
73.Which of the following is a principle not used in stock making?
# R: O5 h' X  \4 H下列哪一项不是用于制造高汤(低汤)的原则?
& U& }2 V  ]! o' o) |. CA:Start the stock in hot water.开始在热水中操作
2 @1 R: B8 R0 [. s: Q8 A
/ G5 w( l. g# j/ T8 A* b( T* K74.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4 A; r( C4 C7 d% U7 p$ P
A:Remouillage 法语熬汤3 l/ {: O4 r! n2 G- [/ A2 P
http://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
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