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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。
; f+ Y9 d6 b* S! e  ^/ I% d4 {; P  A/ U' d9 [
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。
' c! _0 R: S. m3 A/ L0 D/ G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; F) m/ ]$ U6 c# x4 M0 ^7 Z
1.Which of the following methods should be used to determine doneness in a New York steak?
0 @. D3 U6 b# Z5 M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)- d8 Q7 q8 q+ o  z
A: pressure touch. 压力触摸
. i# ]1 }4 \" n1 B  I9 L4 j2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; B3 b8 h+ D9 T3 D* j, j- Y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6 f! r8 _  u0 I) B" d. m
A: acid  食用酸
# ?4 o( d/ X3 e+ Q9 W3.Vegetables are major sources of which of the following nutrients?4 n+ X4 f0 B5 }* U4 }
蔬菜中包含的主要营养有哪些
/ V; N3 P4 G/ FA:vitamins and minerals. 维生素和矿物质。$ e2 c3 i# f: p! |/ d- }) F/ k, B
4.Cauliflower is commonly served with! a1 X8 w0 Q) f% ^+ F
花椰菜(菜花)最常见和那种酱汁搭配
+ H2 _# h: H- l: ?  j5 H+ L& ]9 nA:Mornay sauce. 奶油蛋黄沙司
( g# @! z: U: c  M$ G5.Which combinations of products are found in pie dough?: P  p" t! U1 i! l
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). D4 H; w1 V1 i& K% L
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 Z, t" s5 m5 [0 e# s. f6The French term for mussels is 法国语青口(海红)叫什么
% Y$ T/ n) Q! F+ Y: I! ?6 ^A:moules.法语青口,海红9 G! P" c. j& `+ F) E8 X
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, S8 [6 W; O- P& @& J+ n' t
A:faintly fishy. 稍微有点似鱼味/ ?9 f$ X( R! r; E: U9 H) D: G/ }
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- G7 g' u, q2 c! DA:2 days. 2天3 O7 J7 E& {) I" o" o
9.What are the principle ingredients in ratatouille? & I% a% p) h! G
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 V- g) f0 k+ N/ ]" |$ E0 T$ U  b
A:Zucchini, eggplant, green peppers, onions and tomatoes" t6 f$ \9 R* d* s" R! q! {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' ?. S! D, Q7 s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 m/ n2 M* N" uA:cook food in quantities that will be used up within 20 to 30 minutes.
# M, ^$ R2 Q8 C7 l大批量烹煮食物要在20到30分钟内$ w. V+ o" M7 f: F8 K1 n2 H2 u
11.What person has the authority to issue a Health Permit?
2 K  I" m5 M$ g! H' h7 t谁有资格颁发健康证(卫生证)。9 d5 p. ]& K; a5 K- F1 ?. V
A:Medical Health Officer.
6 ~& H& M8 a2 U, M3 X( |4 g医疗卫生官员。
# X: |' ^& b5 X$ a" p0 d12.For what period of time is the health permit valid?9 j; P' z% o0 v2 Q& u  d5 E
健康证的有效时间是多久?, a, i, d2 a1 |/ W
A:12 months.12个月
& o! P+ O+ L! A( L: t13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 C  b7 x9 u6 s在食物和饮料准备区,通风系统换气的标准时什么
8 h/ V  ^' X  }: M5 zA:08 times each hour. 每小时8次  U8 O6 [, P" D3 ?
14。The minimum temperature for manual dishwashing in the wash sink is% u) B, h& ^- O2 e
手工洗碗,洗碗池的水温最低多少度?7 v6 L7 t+ {$ z; p9 E  A  K
A:110 degrees F (43 degrees C). 43度
4 m1 z3 u. {$ M' H; `! O15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; h' p" P8 `' \9 S8 W6 h) _+ o0 p
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 u6 w1 X* g6 O8 \A:180 degrees F (82 degrees C).  82度
! {. u# L. |1 N# B) J& W16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ X, H- X* S& c- c
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. l" p$ h3 L& H$ fA:en papillote.  法语自己理解
8 G+ ~# q" D1 y: u7 S17。Wing or Club is considered a
+ m7 |- X: G3 a- g翼和CLUB 被看做是一种...
2 P& c/ F) |5 `7 _! \A:Bone- In Cut     带骨切6 Q' C7 i% C9 q$ ?' A
18。New York is considered a   纽约牛扒被看做是一种
2 `+ y( h$ s- S* G( |" ~A:Boneless Cut     无骨切
: \$ e1 S2 m2 u- Y$ P19.In general, a court bouillon for freshwater fish will contain* x) {5 n  Z4 V  l6 {( S$ c( r* a
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
% M( C4 o( H2 \* ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' Q& ^* \9 b! ^, U和做海水鱼同样数量的调味料和香料
4 x# a; B2 Q% `% d! y20.Anise is very similar in flavor and appearance to
3 V% g7 i3 J8 y' E2 ^! d' W5 t八角和下面的那种原料有相同的味道
" m' F  ]  f- ~- j! [0 bA:fennel  茴香! D3 y9 C& e. N
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- m3 W, G7 [, k, w下面那种原料更像大葱且有平面的叶子  r9 O( g! J5 U4 O: X3 o
A LEEKS  似蒜葱 (这边人叫京葱)
1 \, X# J9 a9 O22.Which of the following cutting shapes refers to a small dice
  l6 p6 _# Y4 d; Z+ j下面那种刀切形状指的是很小的粒(末)
+ A$ {1 k# K$ d; Y- m' \A:Brunoise. 法语: 粒或者末,先切丝在切成粒。' T$ ?7 i: q* X0 y
23.Oil is added to the water for boiling pasta in order to0 i" d  @) [& a# V' o
向煮沸的pasta (意大利空心粉 )中加油是为了$ @' j3 Q( c) s' k$ k) Y& T8 A
A:prevent the pasta from sticking and to minimize foaming action.) I& Y+ {. Q, S% Q
防止面条黏合并降低发泡。
0 |2 p8 d# [2 O$ ~' z4 X7 p: k24.Which pasta dish features pine nuts and basil?6 X! T7 W3 T/ p8 G! w
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 g" i9 n/ Y( b: G5 o( O7 u
A:Pesto.一种绿色的意大利面酱
6 P- n  l  a5 O( m6 thttp://www.tianya.cn/techforum/content/96/563836.shtml: s! d$ Y( s* j# _

9 i* ^3 y9 X! v* Y2 d25.Which of the following is a spring vegetable similar to spinach?
1 c  }, N& p2 H下列哪项是一个春天的蔬菜类似于菠菜?
  g1 T; G' L6 gA:Sorrel. 酢浆草。
7 r! M4 S; O* 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:* o$ _0 s& X/ D1 v/ H0 c0 b
哪位厨师最早带来高水准浮夸的美食$ f# |7 R( n& n! A1 p5 O
AAntonin Carême 人名 安东尼·卡罗美
  I9 R7 W3 r9 v3 c' z% B3 A  [$ c* n' ]8 M% u' [/ g
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 I5 [1 g( A( j. d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( ]% u3 K$ N( l7 C+ I" H; Y
A:Cast-iron stoves         壁炉# M5 B- b) K8 y3 _6 Y$ P0 x
http://www.usstove.com/products.php?id=6
9 q( s: d# H! j- _1 N$ a# m. `& A  o# T5 L4 J& z0 E
28.The French term used to describe the roundsman, or swing cook, is:
: l" l  g7 @2 f+ g, M法国术语,用来描述roundsman,或摇摆厨师是:
! D( b( ~: h% P" D2 NA:Tournant   图尔南
* R1 g& F6 r2 l
9 k# v- Y5 A/ w  u% P4 \29.Another term for the wine steward is:% n# n1 y; m0 N
葡萄酒侍酒师的另一个术语是:
  p6 x2 D9 ?/ S: i8 m3 |! `A: Sommelier 侍酒师
$ L# E' v5 L, `: T8 _9 _5 `
! o3 i1 s; Y# r+ [' x" Q8 I30.Molds, yeasts and fungi are examples of a:- H8 N$ y! q& H( f
霉菌,酵母菌和真菌是一个神马例子7 e& T6 [# A4 Q" N1 t6 f6 f+ z
A:Biological hazard 生物危害8 A( s2 L( [8 Q! o" {! ?* M% `3 _

" C. Z* y5 R1 h8 E. Z. D9 q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ ^! d0 O  g$ v9 v4 I+ m$ Y根据加拿大食品检验局,食品的危险温度区在多少之间:* u+ P. ^2 B# x; x0 V3 v) _
A:40° and 140°F (4–60°C)     4-60度8 ]& a2 [8 |' S9 k2 N  i
4 Z3 H- K# k# z0 Y( f7 O
32.All bacteria need the following for survival:, Y% p* S7 w! o( B; p
所有细菌生存需要以下哪些内容:- L1 ~8 K6 Z% q: f
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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& g. j2 `# Q4 @) w8 s; O7 V6 q1 d33.Which of the following correctly represent critical control points in a HACCP system?' U) _+ u, W5 @3 I& x7 H
以下哪项正确表示了HACCP体系的关键控制点?
% M2 o% v, d8 g6 P, m. IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 k6 d6 X7 j  {+ C9 L2 ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# G9 m+ @; O( X( x' q+ \$ d' `

; @2 R0 A8 w5 t/ L1 m) I34.Which of the following is not an example of a carbohydrate?$ K& g. ]" ~4 R* @+ s
下列哪一个不是碳水化合物的例子?
' u7 T% B' K& L1 N' O$ T1 d4 \A:Essential nutrients 必需的营养物质+ t+ v# l& g; f# ^" v

5 J% f3 ?- x; k7 m35.The process by which a liquid fat is made solid is called:
" R0 ~, e$ e' @液体脂肪做成固体这个过程叫什么
$ f9 y1 r1 q/ Y5 f/ R8 [! _A:Hydrogenation  氢化
3 r* g7 |) o. L5 O
4 _5 M$ S/ S( V6 @36.Which of the following is not an example of a fat substitute?! a; a) x4 F# o% m
下列哪项不是脂肪替代品的一个例子2 P) S  v# z! ~6 K
A:Acesulfame K  安赛蜜K表
" c1 {* G7 V# _/ W  c- W) ^& v1 F3 s: t9 h6 n, Y. P- j' o6 A+ @4 z
37.Health Canada requires that a product labelled "fat free" contain:
8 F8 A0 _& x5 s! m- P8 |$ p加拿大卫生部要求的产品标有“不含脂肪“包括:5 s, g; w' O7 T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- k2 r$ e6 V! O

' m8 Q' `$ e* k7 y& c38.Which of the following is not a problem associated with converting recipes?- V0 |/ N0 b& f+ ^+ ?7 o. G' Q
下列哪项是不相关联的转换配方问题?' o( Y4 r; D9 Z+ l+ b
A:Unit cost 单位成本
0 U+ o8 j9 E2 ~! r, Y( \7 d. ^* w2 }" d; t# ]
39.The condition or cost of an item as it is purchased from the supplier is called:
/ W4 [- m- s& V# W! V1 o6 [从供应商采购的物品的品质或成本叫什么# O6 E$ t- ~$ [1 [( @
A:As-purchased cost 购买的费用
0 ~% L# m: h; I$ k. ~0 z" V3 ?) o+ r4 T8 a- g0 r
40.The amount of stock necessary to cover operating needs between deliveries is known as:" [- `; F6 b0 ?7 k0 m* o
在新货到来之前用于日常所求的必要库存量叫什么% d$ F: W3 _& b' q0 r* M! s3 j0 j
A:Parstock 基本日常最低库存3 H7 {0 [5 S0 h$ l: `3 |# ?
1 u+ R7 X- |, j. u2 g6 v0 J
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 E' C# L! p7 J  Z! @$ A" [下面那个缩写是用来表明正常库存流程?
+ T. j3 j; W* C2 d" oA:FIFO=FIRST IN FIRST OUT 先进先出
* ], g. Z# [( h5 u1 X1 l
5 @1 k1 Q3 i9 W2 B7 t. M# I42.Which of the following knives is used to turn vegetables?, c7 w! u; S' X# i& _! _
下面的那把刀是用来打开蔬菜吗?2 G: [0 Z2 W3 Z+ I% U
A:Bird's beak knife   鸟嘴刀7 b0 I! r; \9 j8 {# @9 x
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' G% f$ o' H2 G$ h* D
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43.What is an instant-read thermometer best used for?
( y% ~6 V# w, {7 ]! q即时读温度计最好用于那方面?
5 |) m9 c% W1 g# y# e0 j: X$ q1 t$ IA:Checking the internal temperature of a roast 检查被考物品的内部温度
+ F& D2 K  U' {7 Q$ M# \5 e& k! M& J7 t% ~+ o1 O9 v5 o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( u* h( m, {- s" D( }7 F  Q/ D
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 @5 j4 i: W+ k4 U% c5 m) _7 b" RA:Cast iron 铸铁: O* {+ I$ ^% |, L4 C$ y; b6 R

& J: T7 {( H5 C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- w0 x; f) b' Y* o7 u哪件装备下面有一个可移动的碗和一个S形叶片?
; d$ X+ P' j+ J; q# tA:Food processor 食品加工机5 o4 K; ~. G; Q6 G% P
http://www.google.com.hk/search? ... iw=1263&bih=5725 l' T+ i( [+ Q, l0 q$ E+ o
4 o9 w, B- S; }3 U- V
46.Which of the following is not a rule for knife safety?! `' ^9 e  o0 x/ t
下列哪项不是用刀的安全规则?
3 d6 g$ Y; W  v7 ~( LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 P+ }# m! d* |8 u9 W: y  `8 C* ]  l8 f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& a, [# ]1 W! V+ |  w8 @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  L% }4 W5 g% d" ZA:RondellES
/ O6 O" s* h3 Y1 i2 u# Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" a8 f; J9 q$ M8 w; B+ ?
' Z" ], K4 ?* x  F, ~1 v. v
48.Which of the following is a diced cut used to garnish soups?; F) a4 e0 F8 p+ P" o& i8 p7 _4 c; q
下列哪项是切成小方块用于汤的装饰?
+ [  l! v! s* x, f4 nA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: l5 [) n" H% [% B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" s1 o) q% b% D  b  g9 I, D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!!——
7 m4 R8 y4 s- W- s( U. b. UA:Gaufrette ; J/ [9 q; ^0 [4 u) T& E0 i8 ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, j+ k0 k- r( p, k$ ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# W  ~2 E0 d1 |% CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 B& s+ P% z' {
6 J3 p% w. S: G4 q  s1 l8 ]2 _+ L. q, w! ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) s3 V; s4 q" m. {& E% I5 ?$ ~
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)
, q) T- \7 P0 V2 GA:Cilantro 胡荽叶 香菜
0 P5 u! m  }/ f  S: lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! m/ e3 x( [) N8 n& V* E/ N% C5 K
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60.Allspice is made from:' ~# D1 B0 F! g7 t  c
多香果,  多香果香料是什么. B" w3 }5 E* ^8 ?* A! R3 O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 F! q# K$ x' V( L$ P) nA:A dried berry 干浆果
3 ^& i0 M& g( V6 V/ f% O1 j
0 Q6 {+ w+ \& _$ ]8 ~; z61.Which of the following are used to make a sachet d'épices?" V' `1 s2 \5 b2 P7 N( r$ f/ i
下列哪些是用来做香包德épices?) }* X! J) ^1 {$ K$ @& z' x
http://www.sachetcatering.com/$ _$ G* T6 q) g7 [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 v/ X, V: V4 G! I2 f

8 _- R& ~. s7 H1 B4 o62.Which of the following condiments are not soy based?' j! T; D0 `7 f0 e
下列哪项不是酱油调味品的?
: i- \; Q5 _$ T7 G) [; J; _7 B) rA:Wasabi 日本辣根* p4 T. L. K1 S- Y/ z" j0 H# X8 K

1 ?7 t" o- P9 W& P( \9 |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 v/ w; b0 u) t+ A5 n
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:( x, G* W5 Z) o- K# X3 v
A:Pasteurization  巴氏杀菌4 b7 a  I3 @1 i) @# f6 Y

, H. O* h' B( u- F/ ?64.Which of the following steps is not the correct procedure for whipping egg whites?: y# f. D1 i& D3 |4 Y
下列哪个步骤是不是正确的蛋清搅打程序?
! i$ I" E$ Z% R( d- @A:Allow to rest before use. 允许休息后方可使用。6 }2 A+ F  s" A- u) }

6 U6 M4 }1 v+ P) `65.The weight of a large egg is between:一个大鸡蛋重量介于:* H& C6 [* {* c- |3 L
A:56g and 63g 56克和63克, v  p3 Y+ x+ E. ~* S3 i8 x
" @6 A. m* G* h( h8 U: R
66.Evaporated milk is a concentrated milk that is produced by removing
" r. ~3 [( i* L$ ?* I( N' J; \炼乳是一种浓缩牛奶 是去除什么做的
! o/ F/ Z* Y5 y6 P+ JA:60% of the water 60%的水
/ K& u, i+ L2 r+ E& \2 s, h$ ^& |6 w% F+ G: u. m! [- j3 Y
67.A method of cooking that transfers heat through a liquid or gas is:' z, {( O$ q) g- [% u0 j! I
一种烹饪方法,通过转移液体或气体是:7 B( X# q' A7 P' k
A:Convection 对流
0 j; [1 a( b% @( s, p7 A& r0 Y8 ]2 z4 p' N# o, x
68.The cooking of starches is known as  烹调的淀粉被称为) |& P8 |( {/ H7 X- ]+ {6 k) k
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 B5 }$ D, k4 Y$ _$ j7 w
A:Braising 烤# j0 {9 c. ^. z+ j# v; P* W

4 G# Q' {0 h7 [. G7 y) D- M% T70.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:
" _. z5 T, T; A8 @/ V" oA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ _! J& k9 H3 i3 q3 h( S, r. j: N( L% ^$ ~3 i+ }: B3 [
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& S1 i4 m# c$ D' S2 Z. V
A:Fumet 原汁
* a3 _" B( a+ l. q- z' r& C& a2 V# C' ^
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5 w$ h: N% x+ p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 d2 P. Y$ w9 ^* w

; N/ s' c+ K, _73.Which of the following is a principle not used in stock making?8 K. W9 r2 J/ u8 Y7 O; \+ [& K
下列哪一项不是用于制造高汤(低汤)的原则?
0 {% Z- T1 C) q' YA:Start the stock in hot water.开始在热水中操作
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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4 `& \- z8 M6 @
A:Remouillage 法语熬汤
& l5 g) l. o  Q/ j: Ohttp://www.haibao.cn/blog/post/176242.htm
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