埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8094|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
, W$ I) d7 k0 a
* a2 j- F" ?: }4 d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。9 C$ s6 ~9 z* d
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
! R5 q& r' n( Q# `' d3 A1.Which of the following methods should be used to determine doneness in a New York steak?
% k0 f; f7 z; @& E, x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)
* u/ v! H- q( X, L" s8 w' f7 L" D' L, @A: pressure touch. 压力触摸# y" z6 ?& [( B8 V# w* p& ~
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; q. C! ~8 z, ]3 {
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
  M1 s6 a2 i4 W. w3 w! hA: acid  食用酸
2 Q) {8 v3 J& M1 s  K2 N3.Vegetables are major sources of which of the following nutrients?
+ z' }; i. v; U6 {7 k2 T2 s5 @蔬菜中包含的主要营养有哪些
; ~- k0 i1 K& g. D, z. fA:vitamins and minerals. 维生素和矿物质。" L' a0 [( s4 M1 o
4.Cauliflower is commonly served with9 o, k' d& j9 I) r( z$ o
花椰菜(菜花)最常见和那种酱汁搭配2 L! L  L! ^' ]6 F, d% M
A:Mornay sauce. 奶油蛋黄沙司
, v* p* j) e1 l& J+ ^2 u9 M2 H) \3 d, O5.Which combinations of products are found in pie dough?% ^4 d6 Z; v3 m$ W# P7 A  b: O9 R
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 C" B3 t3 K% m& J: X9 S* C0 m
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 x2 R+ ~8 W% L1 O0 I/ S! N  W
6The French term for mussels is 法国语青口(海红)叫什么% i6 J7 d' y, v! w7 t
A:moules.法语青口,海红7 t: O& m5 z/ U
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( K( `5 i: [% f& e* S, o4 T6 D
A:faintly fishy. 稍微有点似鱼味
( u9 p* u* k: G* a3 n8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 j; V/ {5 V8 ?1 ]2 N2 q- P, C7 c4 T# N
A:2 days. 2天1 R; G5 @( j7 |! O
9.What are the principle ingredients in ratatouille? 1 m* F1 ^( e% ~, e: v8 z$ v! V! m  r
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ E1 k/ n1 _/ {3 iA:Zucchini, eggplant, green peppers, onions and tomatoes! \* J/ l3 e6 ?/ P
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# R' S4 ]+ n0 R! _! \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% [4 R! S  ?, m) DA:cook food in quantities that will be used up within 20 to 30 minutes.
& z5 W6 T2 _8 k: V8 Z& E大批量烹煮食物要在20到30分钟内
0 l+ }7 z5 T% M6 f2 Y11.What person has the authority to issue a Health Permit?7 k6 E; J5 `4 K) x  {! s' P1 O( F
谁有资格颁发健康证(卫生证)。
) s! I8 e  S% pA:Medical Health Officer.
# S, k, R4 B: A6 m. V, S3 W医疗卫生官员。
2 O0 \0 v* i1 w1 d$ Z12.For what period of time is the health permit valid?7 E  t" |2 o9 F+ Y" ^
健康证的有效时间是多久?5 R8 R! ]3 K+ d/ g, X
A:12 months.12个月
  ^" l+ Q- k+ s* P. ?. ?6 z+ T13.In the area where food and drink is prepared, the ventilation system must be able to change the air* S( N( _& S% Z
在食物和饮料准备区,通风系统换气的标准时什么
$ u% }$ N5 T$ ]( O; i8 D5 [' FA:08 times each hour. 每小时8次$ \  \( V& V% ]
14。The minimum temperature for manual dishwashing in the wash sink is  p3 D: \. w+ h8 s0 H3 i
手工洗碗,洗碗池的水温最低多少度?
7 d  U$ C; b8 ?% LA:110 degrees F (43 degrees C). 43度$ U$ C3 V* A  R' e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 Q# Z& l, e, t/ g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 N$ x. I4 a" w/ R
A:180 degrees F (82 degrees C).  82度
2 Y! p( r  A+ x8 d+ b$ j! b+ T+ o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 n9 c2 c9 S. Z1 t/ \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& c! |( N& ?# u$ [% L1 @$ n8 ~A:en papillote.  法语自己理解
4 f& R1 v# ?* k. S7 T/ ^. E1 Z17。Wing or Club is considered a
+ t+ b& ^+ U% Z( h翼和CLUB 被看做是一种...
2 v' t! d5 {: X* K9 m2 n3 H* kA:Bone- In Cut     带骨切5 X' Z  g( h- ~: A
18。New York is considered a   纽约牛扒被看做是一种
) A7 D9 G8 @# H+ o# vA:Boneless Cut     无骨切3 s/ L- e- W. L  n' r! I. J
19.In general, a court bouillon for freshwater fish will contain
1 D8 @4 ]5 Q2 k# U! M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+ k; p; d$ [" r+ u. F& Y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." W# L0 f" o6 r5 A7 x% w" c. t/ i0 c
和做海水鱼同样数量的调味料和香料
! a  d6 o% i* \* P, X20.Anise is very similar in flavor and appearance to. e/ H0 y8 |$ ^% W+ a/ T
八角和下面的那种原料有相同的味道
& \% |' B  t+ R1 C. E8 J- H1 S4 HA:fennel  茴香
7 K$ r* T( U' r+ F21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, Y9 @/ S! J% {# f/ _, i下面那种原料更像大葱且有平面的叶子9 F9 {' W  G/ a# |
A LEEKS  似蒜葱 (这边人叫京葱)
& N) Y9 ^" S3 w+ }9 w6 [22.Which of the following cutting shapes refers to a small dice
' e# ^$ W% D, k$ p* U% A! R下面那种刀切形状指的是很小的粒(末)+ g* H0 d- n/ `. S" _
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 T! a/ |# I% r5 v! ~0 V23.Oil is added to the water for boiling pasta in order to
# Y6 T- d  F. D向煮沸的pasta (意大利空心粉 )中加油是为了
$ R' }( b* S; D3 S  t# Z/ V+ o8 fA:prevent the pasta from sticking and to minimize foaming action.
0 I3 Z" b9 U$ \防止面条黏合并降低发泡。1 D: Y( g' S! \, \
24.Which pasta dish features pine nuts and basil?4 E. H: |6 [& S* E- b, _+ o3 I7 r0 z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( q2 O( t+ Q1 L! R! Z. @+ `
A:Pesto.一种绿色的意大利面酱
$ F$ G' @% B5 g# S  u2 hhttp://www.tianya.cn/techforum/content/96/563836.shtml- j: o0 l% m5 o. ^
& X# \$ ^3 J1 {9 L
25.Which of the following is a spring vegetable similar to spinach?) q4 |. h3 H) u6 e3 p  |6 @
下列哪项是一个春天的蔬菜类似于菠菜?
+ q- [& r6 B, xA:Sorrel. 酢浆草。
: B( J7 Q" `. [% Mhttp://www.google.com.hk/images? ... iw=1263&bih=572
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
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?
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:
8 x: `6 l; \! b* j8 e- w; \哪位厨师最早带来高水准浮夸的美食& q4 {& I& E' u8 M! ~3 R& }
AAntonin Carême 人名 安东尼·卡罗美7 f4 B5 o6 e: o8 l0 n

6 b0 w' }2 J" J* Q3 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 `2 I) o6 ]. r: M" o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 Z- Z) Y2 |: o+ a- CA:Cast-iron stoves         壁炉7 _" @: Z% t% h, T- m. c& z1 p
http://www.usstove.com/products.php?id=6. C' J$ S2 m% V1 O1 p

& h3 u' r1 n$ T* K( x# X28.The French term used to describe the roundsman, or swing cook, is:# e% g. j8 X" X$ _/ {6 T
法国术语,用来描述roundsman,或摇摆厨师是:* z; w' p0 U6 |  Z2 E1 h! j
A:Tournant   图尔南; h  @; Y. s% a: A" [% P
$ W) p; s2 S4 w0 \& O% Q+ I
29.Another term for the wine steward is:; d" W9 ]1 P6 Z
葡萄酒侍酒师的另一个术语是:; I% A0 b& u' h! J
A: Sommelier 侍酒师% W' o1 i7 w6 ]! }8 Z1 S$ p" v

1 B6 n5 v( a7 u) e. z" Y) @& j30.Molds, yeasts and fungi are examples of a:
8 [4 J; ^' ^3 A霉菌,酵母菌和真菌是一个神马例子3 F7 s! ]* B6 b8 y7 u6 E4 r0 P
A:Biological hazard 生物危害
3 [# @9 j( X, M3 p* Z0 C8 |3 i
! m# E8 f: S: v, R# x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 |5 b$ d  ]) m+ [) ]- n9 G根据加拿大食品检验局,食品的危险温度区在多少之间:( n# t$ Z# k0 I( L1 o  t
A:40° and 140°F (4–60°C)     4-60度
# c  ~: c$ g5 r$ G' [8 N& y/ P- k5 K: z; j7 v& I
32.All bacteria need the following for survival:
3 b2 b: S- `8 C; e# W  h$ a所有细菌生存需要以下哪些内容:
( }3 I' _) Y' k. X& D8 J% q' SA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# o1 x1 ^9 d% _
! ^' J) q- @* }, _
33.Which of the following correctly represent critical control points in a HACCP system?
2 `4 b& t' i) G/ r% m, F以下哪项正确表示了HACCP体系的关键控制点?
7 c9 O2 z% p) Q7 m; O. CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " r, I8 k+ V4 X' G% H2 S% v# I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, l) {- `! N2 S+ ?% I/ n* A- q2 a* z( v  x0 c
34.Which of the following is not an example of a carbohydrate?+ e# O- P" i5 G4 M
下列哪一个不是碳水化合物的例子?
" Y$ s1 X9 K9 Q( u, ^- |& [. {0 WA:Essential nutrients 必需的营养物质
8 Z2 R# Q, f! `0 c' j) h: O- P; W, J( n5 V4 q) c
35.The process by which a liquid fat is made solid is called:) ?# G4 P" r1 D
液体脂肪做成固体这个过程叫什么
; L: N+ w* @% A# h5 t& M! f4 g5 _A:Hydrogenation  氢化
8 L/ F3 r, @( X, o1 P( M% Q0 Q9 r0 s/ D
36.Which of the following is not an example of a fat substitute?
2 C& X, f6 K2 Z4 V, o下列哪项不是脂肪替代品的一个例子0 L: {4 K. a5 ~# |( Q
A:Acesulfame K  安赛蜜K表8 p% `8 p9 g# k6 h/ u' H1 W
8 n4 F; o/ T) v4 f% G: c
37.Health Canada requires that a product labelled "fat free" contain:0 _" {+ c0 n4 d* l1 s; e" Y
加拿大卫生部要求的产品标有“不含脂肪“包括:# J7 Y- \; O9 q: C. r" b! F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- e! `0 x6 t- V8 q) }- F1 K
* r+ ^( ^& Z. B2 A% A1 n0 ~& z38.Which of the following is not a problem associated with converting recipes?
% H% q, N& m8 C5 n" A/ o; l2 g下列哪项是不相关联的转换配方问题?
7 ?/ h$ j: H+ U5 C2 YA:Unit cost 单位成本" c+ x* q- D( x% d

6 P4 P; V! H7 Q9 ^& A; d$ s7 O39.The condition or cost of an item as it is purchased from the supplier is called:
$ K2 [5 `# H, h从供应商采购的物品的品质或成本叫什么- y% O0 R2 G" }2 E$ o
A:As-purchased cost 购买的费用
- c" c4 \' H& s# T: Y' _5 X) I, `
8 v; q; M" W  ?- T# h. k  o$ d40.The amount of stock necessary to cover operating needs between deliveries is known as:( T8 N3 d2 y% V4 ~. ~6 m5 H& W9 o
在新货到来之前用于日常所求的必要库存量叫什么
' C  b. ^$ r: u3 Z7 jA:Parstock 基本日常最低库存
0 W8 k5 V0 \7 d! O
4 S, i% ], `  m+ X! r+ h8 a41.Which of the following abbreviations is used to describe the proper rotation of stock?
" L% J9 W# l+ q下面那个缩写是用来表明正常库存流程?" R0 @0 T2 V$ p% A
A:FIFO=FIRST IN FIRST OUT 先进先出4 [. B3 I4 r- d1 p

8 Y3 M5 n9 @5 P. H. Z42.Which of the following knives is used to turn vegetables?6 ^4 }; O5 q; T5 y
下面的那把刀是用来打开蔬菜吗?
, U6 y, u4 t7 ^9 j& i3 rA:Bird's beak knife   鸟嘴刀! ?5 s3 u/ X8 t$ x0 W9 S! R8 Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 ]1 k. I. |5 A: I
) x& _* G! H9 ~6 ~1 z3 z
43.What is an instant-read thermometer best used for?  f+ |4 N5 ?/ A# |( B2 s0 }' N
即时读温度计最好用于那方面?- x- h9 V) Z4 V  g( u8 [, H3 s3 D+ U
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ T5 r: c( ?" C. V9 Q; l  X2 w7 Y
9 o1 g7 f/ Q3 p7 |1 m  d+ m
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 g1 R" X* |+ k" t3 b
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 Z# i( c% V3 B7 Q( {) v# bA:Cast iron 铸铁
+ O' F( |0 B9 ~2 [
. |! V+ V6 x, C3 S+ D* f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ ^2 C" `* _, p. L0 ?  E
哪件装备下面有一个可移动的碗和一个S形叶片?# ^; u! m1 P- {7 ~$ n
A:Food processor 食品加工机- k# L# L9 {+ v  B# i& m$ B+ ^4 C1 x" I
http://www.google.com.hk/search? ... iw=1263&bih=572
! Y9 E& J3 ?0 O0 B2 C  S, Q
, ^% t" u. c" }/ t7 L7 n  E46.Which of the following is not a rule for knife safety?
+ y' z3 v5 n0 n4 Z下列哪项不是用刀的安全规则?# _: b/ Q* h- A: F4 P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( u% v) b2 f% c5 k+ ?9 O8 b

1 k* [. J/ W/ a, ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" v3 A% l2 ~" B  k8 w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  v( d. b6 n9 m& B3 M! rA:RondellES 1 Q6 v8 [- o/ F& q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
) |5 l: A  v- g: _
7 ^' l: O- ]3 |1 R1 w" i. v4 ]48.Which of the following is a diced cut used to garnish soups?
% x% f3 b+ H! u/ k3 d下列哪项是切成小方块用于汤的装饰?+ b: M' ?( a8 {2 j9 m* D3 T
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 `. U) y8 J0 [" g* x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ P" Y; ^( X- U9 X) ]7 {  m2 ]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!!——0 R4 w9 M' k( m+ d! b9 k' Z, s
A:Gaufrette
# t$ w* o0 b5 h, Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* J" w( p& d& Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 Y! S2 r, r6 pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 y! Z) B# C1 a
' \; s$ L% y1 ~# g& ^9 D
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- o1 \# c) U9 M' D) v! [4 D& M
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)
% y+ D" X# ]  `$ dA:Cilantro 胡荽叶 香菜" v) N% K" t  ~) n( M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 ~! E8 @2 B1 b
& x# n3 n3 I+ f- \1 K7 O/ e& w60.Allspice is made from:, n( [; z- M' U: Y9 m1 N$ ^0 L
多香果,  多香果香料是什么
0 D6 n; z$ U( P8 bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 P5 t$ f  M6 P4 f' R
A:A dried berry 干浆果$ z9 Z4 v: `# \9 V: ?
$ d' P) q6 E0 t& R0 ^: ]
61.Which of the following are used to make a sachet d'épices?# ~3 P7 W; o$ z/ t- @5 ^" q7 i
下列哪些是用来做香包德épices?, G& e* H2 J1 l9 n! I
http://www.sachetcatering.com/; q$ y' k6 @5 s1 ?, B  [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# v- B, c+ U* f% j2 n9 o' C9 E

6 j8 L: ~: y4 a# v7 t5 C7 G62.Which of the following condiments are not soy based?
" y0 @8 A+ W9 E# ?4 P9 U下列哪项不是酱油调味品的?* D& k' J5 @- q2 b' O% D
A:Wasabi 日本辣根1 O  x' k  W) t7 o. Y: {" h  d

: s! Z5 I# X8 `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 D0 ^% p, V! f2 ]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 P! q9 R! A/ s# ~( k& G. MA:Pasteurization  巴氏杀菌3 Y2 K# J3 o; U) t  T

- h# P) ^  u0 W, G64.Which of the following steps is not the correct procedure for whipping egg whites?
& M3 S. n/ V; @6 e下列哪个步骤是不是正确的蛋清搅打程序?
5 a; j, r) ~, b" j  r% l  GA:Allow to rest before use. 允许休息后方可使用。
' f' F  n+ L# y$ w, m
' F/ a8 C" u2 o" T/ v! q1 a65.The weight of a large egg is between:一个大鸡蛋重量介于:
. {6 W* q0 g4 T# sA:56g and 63g 56克和63克
' e+ a" j9 u" p7 \
8 s+ s, Q( d) G" R" |' ^66.Evaporated milk is a concentrated milk that is produced by removing( }/ F& @, T" |7 U% V+ S. O
炼乳是一种浓缩牛奶 是去除什么做的
9 T+ ^* S, c; L; Q/ dA:60% of the water 60%的水
- e1 P3 t/ C! S7 @+ p: y0 a; l* e8 [  @
67.A method of cooking that transfers heat through a liquid or gas is:. m2 T' s. A$ T, Y
一种烹饪方法,通过转移液体或气体是:
2 A% G+ g  Z: k) k6 m7 E. YA:Convection 对流/ y- x: x; P2 y! U! B
7 G6 [9 k! t0 W1 W
68.The cooking of starches is known as  烹调的淀粉被称为
' C! ^4 n& U" R8 GA:Gelatinization 糊化
, q; t2 f; S9 ^& w+ S  U) F6 q) d( C+ H+ W1 j- B( I. ]" j
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! s) [1 Z" J. ^A:Braising 烤* _/ J( p. j2 G9 y! m$ y

7 P6 N& `" T: u2 z% p3 m! L70.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:
* |$ |/ ?- B/ Q+ K1 a# GA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ `; L0 M: u0 F, H

7 f' z& ^0 ~0 ?' ]1 \3 q71.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/ h+ Z# x  L9 W3 C$ V/ B
A:Fumet 原汁6 ?* p# v5 \* ]( q  Z) s7 k

- S0 w# B! N- M4 z; f6 J- L72.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+ Z4 {. X; `5 L; q9 f1 P9 z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 g% Y  j4 g5 }# W
: B  D  M) `8 v5 ^% A73.Which of the following is a principle not used in stock making?4 A# |6 J# V% u8 p
下列哪一项不是用于制造高汤(低汤)的原则?8 Q3 j7 l" P0 V5 O
A:Start the stock in hot water.开始在热水中操作
3 k/ F& N8 B% U) L5 Q; A
8 g0 v5 F  ~# K' N, u8 \% a( o74.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 n# N" h3 y) T
A:Remouillage 法语熬汤
' z) v4 u  T! u. J' h/ chttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-12-5 01:59 , Processed in 0.108012 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表