埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9312|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。
% L/ R% D8 f% T. ]1 s  v: y
: q* L! V6 N5 D% `% R8 T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。, M5 A6 ^# h7 X
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
3 y# {/ V9 h8 o. }  J1 `1.Which of the following methods should be used to determine doneness in a New York steak?
' ^( K- g% r/ P* r3 d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)+ F7 e2 ]1 D; E
A: pressure touch. 压力触摸( N; Z4 X6 `# A, u. U. r
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: g7 _) j# D1 F; l; y6 _: [
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
. I5 r" y( X3 {1 v( _% WA: acid  食用酸
" W4 q4 C2 C1 Z, @7 w8 }3.Vegetables are major sources of which of the following nutrients?
9 j2 B, M+ b0 i8 t蔬菜中包含的主要营养有哪些
, i7 w: v6 K2 n7 m. _A:vitamins and minerals. 维生素和矿物质。
; }$ X% T' [# J( f9 ^1 }5 V4.Cauliflower is commonly served with9 \: d4 _% K3 ]0 b! w
花椰菜(菜花)最常见和那种酱汁搭配
" \+ |- O) d3 o+ L0 m- u" ~A:Mornay sauce. 奶油蛋黄沙司
* i3 ^9 g9 `7 J5.Which combinations of products are found in pie dough?7 c  C. V6 u! ]: `$ }9 O0 T7 J
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( s/ e& r& T# N# V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 w5 }0 p, G9 y: R
6The French term for mussels is 法国语青口(海红)叫什么# z3 ~% r: i4 N  y" l) I
A:moules.法语青口,海红& ^3 _. U% J: ~  M6 A  `0 v! X
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# E# I5 m$ {! F" z$ N3 i" h9 `A:faintly fishy. 稍微有点似鱼味1 t/ Q6 b5 [9 J" C6 ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- t+ e/ Q- w. \8 G6 jA:2 days. 2天  l" `3 y' L+ I! q7 b  B' ?7 C: r
9.What are the principle ingredients in ratatouille?
3 g" I5 y) J0 a! |, q" G3 Z" ]/ W炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); u( m" o8 H( ]2 g4 C( R* Q% N
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ ?% z% @1 k7 ~* t8 O& Y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), Y, f- }$ ~4 P8 C8 P
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 J, Q, J* Y8 W7 J4 d& y
A:cook food in quantities that will be used up within 20 to 30 minutes./ t. F+ z& v, a% B0 H2 z
大批量烹煮食物要在20到30分钟内$ J1 s+ f- u& g
11.What person has the authority to issue a Health Permit?
  n% \5 |* T+ l谁有资格颁发健康证(卫生证)。) t  t( E# G/ V- y  }
A:Medical Health Officer.- Q" m6 @  |9 Q* t# L- U9 p0 K
医疗卫生官员。
- i' F1 Y* D4 L: e; Z& V12.For what period of time is the health permit valid?6 F# U" G. J- F: x1 V9 x
健康证的有效时间是多久?
; V  P/ R/ k" ]A:12 months.12个月6 ~1 ^. M% O+ ~
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 S0 h# G4 l0 j0 h, r在食物和饮料准备区,通风系统换气的标准时什么; @0 E1 t& T3 U
A:08 times each hour. 每小时8次
) W+ z8 C8 z$ l* N14。The minimum temperature for manual dishwashing in the wash sink is
' U  Z4 L5 N* j- n2 ?/ L! R$ a8 \$ G手工洗碗,洗碗池的水温最低多少度?
0 f/ O/ _- \+ \/ G" a7 Q6 lA:110 degrees F (43 degrees C). 43度6 [6 y3 i, r4 y4 D2 l( |; c. G7 D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% D7 q* g( X+ ]' ~  n+ u! a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 l& D5 D8 Z! @) f4 {
A:180 degrees F (82 degrees C).  82度4 k$ [! M% z5 X+ T$ F
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 @" |( j! @! K& s  |! p用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 H5 j  F: J0 E) a0 }& CA:en papillote.  法语自己理解" e0 g7 L% y- f3 O7 D' ]9 K
17。Wing or Club is considered a
/ D9 R! u. F; u" _+ b7 i翼和CLUB 被看做是一种..." I6 l% Z3 {: @2 S! f9 p) X/ z; h
A:Bone- In Cut     带骨切% ~1 [  [8 t; S* H
18。New York is considered a   纽约牛扒被看做是一种
" z3 Y- P% ]/ ^+ hA:Boneless Cut     无骨切
0 e4 ?2 J# I+ {9 r+ i1 T19.In general, a court bouillon for freshwater fish will contain2 E/ d) P  @' Z3 ]' f- V) O" @/ p
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& c& j8 j$ U( Q+ L6 \) p& o
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: {' \2 H* r1 t. X和做海水鱼同样数量的调味料和香料3 M* Q; U& c: }% ]4 h, u. y- M
20.Anise is very similar in flavor and appearance to5 y, }; Y" p- I0 ]- z; X. j7 N  \9 Z* i
八角和下面的那种原料有相同的味道- F8 f( x' k8 N& W# Q
A:fennel  茴香3 K/ U; w- g1 m
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 V& C# ]4 D" k* k. P8 J下面那种原料更像大葱且有平面的叶子! r. k9 u  P0 n
A LEEKS  似蒜葱 (这边人叫京葱); R2 y; m, s) X' |/ v4 g
22.Which of the following cutting shapes refers to a small dice
. B( z9 b1 Z9 d* s+ [下面那种刀切形状指的是很小的粒(末)
4 X# w/ l6 H  A* _2 S1 ~1 }A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( p3 j. E+ T& ^23.Oil is added to the water for boiling pasta in order to+ W8 d: X; b- R" Z6 P$ l3 y. m
向煮沸的pasta (意大利空心粉 )中加油是为了
# X8 |* M  g' z) [9 k" b  S1 _9 CA:prevent the pasta from sticking and to minimize foaming action.
" V. o/ d" e( Y3 c& i6 _防止面条黏合并降低发泡。* n/ f" n6 G( Y2 G# O6 L3 X
24.Which pasta dish features pine nuts and basil?
$ i# g- F5 U& v4 c. _2 F$ z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ O+ ?" L* S1 i  j) q! pA:Pesto.一种绿色的意大利面酱
- ]" z8 i9 v1 \5 ?http://www.tianya.cn/techforum/content/96/563836.shtml. f$ v7 g% S8 P! |

/ k/ ]3 d9 i/ w/ e  \25.Which of the following is a spring vegetable similar to spinach?
% h3 s/ W( Z4 d* q1 R' ^& d下列哪项是一个春天的蔬菜类似于菠菜?9 U, F' Q. N. b
A:Sorrel. 酢浆草。
; N* j2 R( ^: E6 g5 ~http://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
理袁律师事务所
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:; X8 M/ \" w6 c; c7 e: t
哪位厨师最早带来高水准浮夸的美食
6 {6 ], n6 T/ M; O! {AAntonin Carême 人名 安东尼·卡罗美
3 c+ Z! k. f0 K, P( N) g: m; I& \& w2 ^
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 X( V+ `/ o, p: R- O2 O9 h) L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ n% r3 |0 U% j4 LA:Cast-iron stoves         壁炉3 J3 B: _( S7 e" [" U0 _. e  Y( Z% M
http://www.usstove.com/products.php?id=6
/ V  ?- ?: R& D  ^% k# k+ O/ A' x0 ?7 y* v. |
28.The French term used to describe the roundsman, or swing cook, is:
$ s* J( e8 m- |) i: M3 }- {! z# X法国术语,用来描述roundsman,或摇摆厨师是:
6 J7 ?1 ]/ y, l2 Q4 rA:Tournant   图尔南. l/ y+ m! h4 R
% {, V# y; f" g, P# i+ N% Z
29.Another term for the wine steward is:
* O9 U/ j3 ]  l* t葡萄酒侍酒师的另一个术语是:
- l1 b/ _2 s$ T3 }) _% E! U0 WA: Sommelier 侍酒师
! ]/ Q4 t7 B& I( ]' W$ R$ u& a% }; U( y1 L( f2 b
30.Molds, yeasts and fungi are examples of a:# p4 j' F0 \% ^; W
霉菌,酵母菌和真菌是一个神马例子
  X4 _4 t) Y0 UA:Biological hazard 生物危害8 {# i6 H% @0 K8 D
$ N8 e$ n5 r, `  ?$ f; G
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. p6 s/ @: D. m+ g8 A
根据加拿大食品检验局,食品的危险温度区在多少之间:
. S1 J- U# ]6 ^( B; {A:40° and 140°F (4–60°C)     4-60度
2 @: }7 \' P# H3 b1 f4 s$ w- Q3 s( O8 D# w) H6 h3 \# s
32.All bacteria need the following for survival:
8 d% P+ C. v& a, S" e& l所有细菌生存需要以下哪些内容:+ M* X9 |* t& i. J+ n1 J
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& h% i+ u6 k4 R
+ m+ C9 P% M$ ?1 R1 h
33.Which of the following correctly represent critical control points in a HACCP system?; q: Z  S! ~5 k6 T1 c8 l. B/ m/ n
以下哪项正确表示了HACCP体系的关键控制点?5 [7 T. {6 C- H1 x3 q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 |" n4 T. d' N5 Q% j食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 d/ A* G. ?* W$ R
* W$ ^6 O2 [0 u$ Y% o7 C
34.Which of the following is not an example of a carbohydrate?
' V) u5 x) H. g3 Y$ y下列哪一个不是碳水化合物的例子?1 T' `$ \3 N$ {7 S0 k2 P, Y( @
A:Essential nutrients 必需的营养物质
: ^+ N1 C' o; i! V1 K* k: n3 ~8 c7 X& N$ i: c
35.The process by which a liquid fat is made solid is called:0 X+ m- z0 J' z$ G$ {
液体脂肪做成固体这个过程叫什么! d* R/ f3 K4 L2 R
A:Hydrogenation  氢化9 X+ S4 X0 ^/ b' g6 R- N( T0 y+ s

, y7 M' K" I* B" k6 h36.Which of the following is not an example of a fat substitute?1 j5 _( O5 e: c7 g+ e7 z& H
下列哪项不是脂肪替代品的一个例子, C/ E8 T& v" o  Z  G- Y
A:Acesulfame K  安赛蜜K表
6 W/ Z: t  d* R! M+ _( H- L$ R2 F4 l. k+ M* y& z) Z6 H) \' H7 Q
37.Health Canada requires that a product labelled "fat free" contain:) _: ^8 N+ F- S, G
加拿大卫生部要求的产品标有“不含脂肪“包括:
% O7 C9 w8 S3 g1 L- [2 V. bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 x1 F* }$ c4 ?7 ~

: _( S, ?: w# t2 T4 ?& X" ?/ Z$ h38.Which of the following is not a problem associated with converting recipes?1 \  T! Q8 e) a$ B* b
下列哪项是不相关联的转换配方问题?' T7 q6 @* K* g3 S, T9 G4 L
A:Unit cost 单位成本
! k' n& [% a  X* D9 Z! A3 N$ z9 z  W  I# t6 A2 z, K5 I) X
39.The condition or cost of an item as it is purchased from the supplier is called:* l2 j4 T( w* K" ]9 M
从供应商采购的物品的品质或成本叫什么6 |9 z4 f! g3 c) x, t1 O' P- i  _
A:As-purchased cost 购买的费用' ~3 L: C0 I" S( U" y5 @* G
. m# p/ Y9 o! {
40.The amount of stock necessary to cover operating needs between deliveries is known as:2 O; J9 ~% N4 [# u% S# e' y
在新货到来之前用于日常所求的必要库存量叫什么
' s, }) b, F4 L4 n1 RA:Parstock 基本日常最低库存
5 `! i! z# U& P0 x1 M
' `+ ?. v- x) Z1 l2 w41.Which of the following abbreviations is used to describe the proper rotation of stock?
" j( Y7 b+ v/ f# t' H7 G/ U* ]* ~下面那个缩写是用来表明正常库存流程?0 q! t$ C4 p" E& }
A:FIFO=FIRST IN FIRST OUT 先进先出  i; z) L8 x* k6 |' e

5 m3 a0 d& k8 \5 O' w42.Which of the following knives is used to turn vegetables?* j3 Z. I* X" Q4 Z
下面的那把刀是用来打开蔬菜吗?* p, @% p* w# q; [/ w2 `
A:Bird's beak knife   鸟嘴刀
: c* q3 @  _4 A) V; O( Y; s3 Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. A% c: O  L2 l2 T$ Z& ^' S7 V. c5 @: }& A6 f
43.What is an instant-read thermometer best used for?
3 r- ^5 v2 J" E# ]2 {# ^9 j即时读温度计最好用于那方面?5 b1 w& o% C6 i9 u* u) C
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* J7 E2 I' q# S6 V, ^" {. _1 W$ M% @% f# ]+ T! k% i* b9 X4 h, U
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( t  A6 V' L2 a& f
下列哪些金属材料受热均匀,通常用在铁板而且非常重( {( I; ]+ `+ Z/ i& }' ?- q
A:Cast iron 铸铁0 \( m3 P( i) R& b/ A5 o/ T1 h

0 w' h8 d6 r5 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ @; x6 o7 J# C; y" \' g
哪件装备下面有一个可移动的碗和一个S形叶片?
7 h) [1 {7 m2 T7 d9 V  c+ mA:Food processor 食品加工机
- c; m! q: ^+ D- E& _http://www.google.com.hk/search? ... iw=1263&bih=572
5 m9 d& F& W. b: O  k. n5 S- H' o+ `0 s: w
46.Which of the following is not a rule for knife safety?
* r- {& O" c/ z下列哪项不是用刀的安全规则?/ }6 T& Y3 v2 _: Z& \! R9 g; _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ j! {2 U2 i5 B: n/ J& T: e
& ?1 O6 E. B& n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 L0 K7 n1 W. x3 w$ ]! x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ D& R; `) G; S* t+ F
A:RondellES / N) I5 e/ {" ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* S" E. P4 w6 r. I9 p$ d: }1 c
1 t' j# ?5 o- Q% d) x9 D: ?4 A, n! H48.Which of the following is a diced cut used to garnish soups?& s, A* C  h& `% u" Q/ G4 a
下列哪项是切成小方块用于汤的装饰?
! f0 g$ N" e6 a% W; Q; ^" k% v1 OA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. _8 }8 x9 T9 f% B2 V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- _6 c" l/ L) r/ 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!!——/ j" a9 V% ?+ w
A:Gaufrette
- @4 d/ C9 T0 o, Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, C8 _2 C9 V/ ]" C3 A" t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  K+ {& E9 r. BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 R1 Q- U! e  n
" `+ g, @0 p3 d3 k& O& _! q* ?2 w50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) R7 G& M+ {& {. n( ?1 h" n2 b& L3 g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)
" l) k$ B4 e$ B, K& I' k; KA:Cilantro 胡荽叶 香菜+ Z# ?4 ?& j3 K. j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ E& X' ^2 s  L  w7 `9 o
- `  e8 U. t+ @$ ~+ s  b7 e
60.Allspice is made from:  z7 T' @; m8 w4 B
多香果,  多香果香料是什么
+ W: m( [5 w- f- F( Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% l% D. z1 Q* B% J) F! ]; {* }A:A dried berry 干浆果9 d! k5 Y% e8 \, x5 |9 Q

5 |/ {, j7 G6 F8 {. ?61.Which of the following are used to make a sachet d'épices?! j% |* i) r& L
下列哪些是用来做香包德épices?
$ a  n4 K3 q  d5 R/ s7 Qhttp://www.sachetcatering.com/: w! ~4 |$ j; h7 l+ Y/ J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: {, S: U, y9 c# Y
) i' _- H- p, n' T5 N! B62.Which of the following condiments are not soy based?! A# _( _4 Z+ x' h
下列哪项不是酱油调味品的?  p" R& G' \! `, U  P/ k
A:Wasabi 日本辣根2 ~- O+ D1 E6 F4 Z! }0 Y% W' g
- A- q+ L( ~& t5 K
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  a( I+ [5 b4 W9 G( a* ]" }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:
1 [* e! k" r$ j+ }0 CA:Pasteurization  巴氏杀菌/ q; O2 R- n0 l

1 G+ [% R$ T5 g# @. E9 ~64.Which of the following steps is not the correct procedure for whipping egg whites?9 d, q$ c& ?! O: q' T
下列哪个步骤是不是正确的蛋清搅打程序?
0 `' I! {* K# B- _  W  E" v7 ^' aA:Allow to rest before use. 允许休息后方可使用。
" @; ]  g$ o1 S. r
# d* L* r* f2 G, ^" l! f: {' r3 T65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 t  G6 e9 A7 S. X3 l# n, p4 V" p' S& @9 eA:56g and 63g 56克和63克
8 @2 ~9 D( X* @" P% W; d8 q+ E, g5 L+ j1 D2 l1 [( Z9 F
66.Evaporated milk is a concentrated milk that is produced by removing
, j$ d  a& C" `- g1 {- E, A炼乳是一种浓缩牛奶 是去除什么做的5 c3 ^- w0 T" A" T. D, f0 [! o
A:60% of the water 60%的水  }) h. p. a* k5 j; U3 c, a' F" V' N

. h/ b- V4 g, q. p67.A method of cooking that transfers heat through a liquid or gas is:
$ f- L3 R% T' K% S一种烹饪方法,通过转移液体或气体是:- A! ~, q5 v$ m
A:Convection 对流. \. e; y1 f9 z; v/ Q' J
5 A5 ~% T: J1 B+ }
68.The cooking of starches is known as  烹调的淀粉被称为
, e6 ?! t1 J* e, GA:Gelatinization 糊化
2 w. R* V9 L8 {% @4 X6 C( F
  u6 d* h1 n* e/ J  [# A# C1 [2 N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) M8 d# K  K7 u) @
A:Braising 烤" q0 ?0 A, {; u0 e7 s8 f" X

: u& @2 V1 J; I# C& E$ [8 j; r70.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:; T) V) @6 f9 W7 _6 J; Y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 `! P& S1 ^9 y9 Z8 e
$ x# s8 v% b0 ]8 y: F% Z71.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
$ T- a5 K* L9 T+ iA:Fumet 原汁9 X+ Q% o" X' l* U

7 W9 N+ s4 b4 ]* W/ R" H72.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# k4 _* q  e: P7 _. o0 X8 O4 s
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
' z- |+ P' Z" S8 u! X  n8 R- e0 @' l2 V# m$ T# s: ]% [
73.Which of the following is a principle not used in stock making?
" a" y* {# x! e6 n- {下列哪一项不是用于制造高汤(低汤)的原则?
1 o, J0 Y, y3 {% g6 rA:Start the stock in hot water.开始在热水中操作4 v& Q4 Z" r7 I6 K( T
3 N0 ^- |- e: K# F3 t
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; H$ Z# S' u9 m( L
A:Remouillage 法语熬汤
5 b0 U# Z5 B- i- C4 S" i! ?http://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
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, 2026-3-31 06:07 , Processed in 0.151008 second(s), 17 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