埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9246|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。
1 k2 G! w( O1 M' V7 Q( ]) K0 U2 z2 ]1 q/ Q; X2 ]
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。) E5 R. r% j8 F, a! f5 E
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% j1 o. O# F3 c5 E% E: |9 z
1.Which of the following methods should be used to determine doneness in a New York steak?
+ O4 ~& e& Q3 b9 n7 S( d0 Z3 {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)' X) g4 j2 [6 u9 h
A: pressure touch. 压力触摸
8 v+ ]  z6 Y! n  L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* l0 x7 T: D6 ^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' Q3 f$ c/ _/ y: [, j
A: acid  食用酸& }1 z9 \" {" o1 h7 c
3.Vegetables are major sources of which of the following nutrients?, }0 F5 H( |/ [" E/ }/ V
蔬菜中包含的主要营养有哪些
9 D. b3 i+ O" k- wA:vitamins and minerals. 维生素和矿物质。; G! b& j4 K6 ~% z, j' g
4.Cauliflower is commonly served with8 z9 P1 z7 k' G7 Q) U
花椰菜(菜花)最常见和那种酱汁搭配) j/ @8 R; F; m! o/ N' o, U
A:Mornay sauce. 奶油蛋黄沙司
7 u9 y7 ]) Q" |- ^" N3 H% j5.Which combinations of products are found in pie dough?
0 \4 G5 A: X- ?6 j" `( D9 q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 _) a+ \, b0 z" F# W* uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 X0 |6 a+ l2 @/ i8 y. R+ e
6The French term for mussels is 法国语青口(海红)叫什么4 X5 v* t2 M6 C2 }
A:moules.法语青口,海红
! d4 w: \  h6 q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% g' s$ C5 s5 C! k; BA:faintly fishy. 稍微有点似鱼味
4 ]$ r2 ~' X3 H. U) [7 M% O, [0 r+ I8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' K( m; O5 w/ t9 p( I9 W& [A:2 days. 2天( c  e3 Q, l5 p) T0 q: W
9.What are the principle ingredients in ratatouille? . I; `8 \3 N$ |; W/ H
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% S  d; }" X: T" w* T) z5 aA:Zucchini, eggplant, green peppers, onions and tomatoes
4 U+ Q( J1 T  I( R* B西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ L% B& j( S7 v' b1 \+ H10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& y' `; t7 }- u( a
A:cook food in quantities that will be used up within 20 to 30 minutes.+ G( ~) m8 |4 ]. U; p; t/ F
大批量烹煮食物要在20到30分钟内& I/ K4 u  o  V: a% K
11.What person has the authority to issue a Health Permit?
: C; C' d1 j5 B' N; ^: ?谁有资格颁发健康证(卫生证)。; R+ m1 T) |$ \, r5 l+ N
A:Medical Health Officer.
( q/ T/ P; ?" d( f医疗卫生官员。% D' p& v1 @2 X2 p9 T$ m7 o
12.For what period of time is the health permit valid?% {, H3 x8 h9 y
健康证的有效时间是多久?
, B4 W1 @( q: W# k) J/ z* Z1 tA:12 months.12个月
( m6 N  m) r* G5 b! J. y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( `) `) t" `' p( S7 |在食物和饮料准备区,通风系统换气的标准时什么' Z" N( q$ Y8 ~# X8 d1 D( w5 Q
A:08 times each hour. 每小时8次0 S# J9 ?: |. \0 u6 w! \6 Z9 j/ S# c; ?% L
14。The minimum temperature for manual dishwashing in the wash sink is
1 e' J7 z4 f$ Q手工洗碗,洗碗池的水温最低多少度?4 _' O9 D) G/ G# [" i4 M" x/ H% ?
A:110 degrees F (43 degrees C). 43度
2 q" |/ |- `" O15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, D# {3 g+ r3 o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( I1 a; h% K( Q0 B0 L# `& Z) n! \
A:180 degrees F (82 degrees C).  82度2 r8 z8 Z5 q/ A( H+ |
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  q5 [: J7 T$ l( l* v1 H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ I% q, k2 B2 L9 G9 l* pA:en papillote.  法语自己理解" y2 @6 b# ?( r& ]; e) K3 w: F' ~
17。Wing or Club is considered a& O  V! k) @9 z. X8 b
翼和CLUB 被看做是一种...
8 p: n7 Q$ B) |# ~A:Bone- In Cut     带骨切# E, D) U0 J- w+ d5 T
18。New York is considered a   纽约牛扒被看做是一种
8 {" U& e" \7 ^A:Boneless Cut     无骨切0 g- K% E- ]  I! N+ j+ i& e4 p
19.In general, a court bouillon for freshwater fish will contain
- i6 V5 q+ \4 Q* g+ N! r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
% d& J, l* S% k4 a2 e* dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; B" F* F9 \9 C4 y+ N; E' y* e和做海水鱼同样数量的调味料和香料
! n. |9 g; Z+ J2 g) R' E1 _20.Anise is very similar in flavor and appearance to
) {; O& P  @" G1 n0 W; V' e' q八角和下面的那种原料有相同的味道% K( n6 z" ?" j( A& Z, B
A:fennel  茴香
/ N0 @; x' b& s  k; J" S8 [) a+ i/ ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ a$ V& @) W; N: ]% h+ g下面那种原料更像大葱且有平面的叶子
- m6 @+ y+ j' c2 N; S- d" _A LEEKS  似蒜葱 (这边人叫京葱)* J6 d( t2 ~7 f
22.Which of the following cutting shapes refers to a small dice
) t7 f- {# w7 [% z7 n3 Y% ?2 g下面那种刀切形状指的是很小的粒(末), V& n/ Y6 D# a& W! ], p; `6 b9 \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 A6 X* x8 @- |  x2 H23.Oil is added to the water for boiling pasta in order to
! K4 B4 H8 [$ `  E$ P8 V向煮沸的pasta (意大利空心粉 )中加油是为了- a+ r& m6 ^  I; H# q+ a( W( I( g
A:prevent the pasta from sticking and to minimize foaming action.5 P0 f/ p9 y, z' _, r3 O7 R
防止面条黏合并降低发泡。
: A/ u& ^5 K, ^6 ~& [& @24.Which pasta dish features pine nuts and basil?, N0 w" q( w3 {/ V+ x
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 F5 B7 W2 a: @! ]) e" tA:Pesto.一种绿色的意大利面酱 4 C8 T( L$ _2 `. i2 n( y
http://www.tianya.cn/techforum/content/96/563836.shtml# H% ]; ^2 H& a8 v

2 U+ {& {. ]9 P25.Which of the following is a spring vegetable similar to spinach?
4 C  o5 u9 ^' f# s5 ^. S下列哪项是一个春天的蔬菜类似于菠菜?
5 M) B, u7 p" n/ f3 Z7 hA:Sorrel. 酢浆草。
$ @  Z% i9 f) w" C& C; y! Y1 ]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
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:
( I+ U' p" }0 O哪位厨师最早带来高水准浮夸的美食8 f) b% {$ f' l2 Y3 L0 w
AAntonin Carême 人名 安东尼·卡罗美+ Y" A0 B1 s4 q# L
5 s- ~2 x) m2 N: Y" S
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! ~* ~9 A( r1 N: `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, R, K: L; l- J! z8 D/ u
A:Cast-iron stoves         壁炉
& d+ v; x+ }/ }6 q9 |  Vhttp://www.usstove.com/products.php?id=61 e1 @3 s9 n) t5 m, h; P

4 Z" o8 h, [+ W1 ?( z28.The French term used to describe the roundsman, or swing cook, is:
  M5 z3 P/ Q( G0 Y# {3 d! L法国术语,用来描述roundsman,或摇摆厨师是:
: z2 q0 T3 X: k0 }4 OA:Tournant   图尔南5 B: Y  ?$ u3 q1 h+ j: l2 D- ?
( B% n5 c; q7 [; o# i- P* o" U" R2 @
29.Another term for the wine steward is:& r! z) b3 M9 {% q+ x0 K
葡萄酒侍酒师的另一个术语是:
; l, F) c0 J3 k( ?6 d3 MA: Sommelier 侍酒师% s- G; Q5 z+ W% _" L: O

4 P; n* x3 g+ F) H) H/ |, j$ \$ N30.Molds, yeasts and fungi are examples of a:8 ~% s9 Q6 |0 }: U( ]
霉菌,酵母菌和真菌是一个神马例子" Q! E2 z' n+ X+ B! p1 P9 c& e
A:Biological hazard 生物危害% O- i* `6 _: j' u: k

; @; n- S" k5 J! R1 c31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 u! v( A% D) n% a* }; ]0 _根据加拿大食品检验局,食品的危险温度区在多少之间:/ N' u& A9 L/ F
A:40° and 140°F (4–60°C)     4-60度1 g0 {8 N* N- l5 ~

! Y( K! a! R- ]32.All bacteria need the following for survival:- E0 c5 v' U( y3 M, K. `
所有细菌生存需要以下哪些内容:
; r% z$ t0 J: `$ C* h, ^- c0 wA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; i7 y+ x/ c- N3 }5 u
# F9 q& D, H; m3 V. x33.Which of the following correctly represent critical control points in a HACCP system?
0 r) v8 j$ T" V5 Z% a以下哪项正确表示了HACCP体系的关键控制点?
$ y$ h) L+ E3 {* U: E; Y" p* h1 r% ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 \* Z7 i; N: G. _# t" b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: }. k: ?2 X3 J6 y- }
. l7 p0 [. q- ]- D34.Which of the following is not an example of a carbohydrate?9 Q1 @( q  o7 C1 z# C
下列哪一个不是碳水化合物的例子?9 ^9 t- f$ Q( v; f5 @! A9 b
A:Essential nutrients 必需的营养物质
2 W0 ~. S- {% j3 L. n* Y/ T* j2 C) U# D  j
35.The process by which a liquid fat is made solid is called:
# I  F' W# s. {) r: g1 }液体脂肪做成固体这个过程叫什么, X0 I! ~( J, P1 \7 Q. a3 {) F3 O
A:Hydrogenation  氢化6 c( k; l9 h' A" m( X, {
7 T8 h8 g; p! E) r! D* K1 M% n
36.Which of the following is not an example of a fat substitute?
& Q- R$ ]5 t- `# [+ `/ a7 A下列哪项不是脂肪替代品的一个例子
( G. ?# U9 D2 g+ @2 gA:Acesulfame K  安赛蜜K表$ h7 {2 @8 z" ]0 E8 n
8 M6 r( z+ P5 J- {+ B3 o* y
37.Health Canada requires that a product labelled "fat free" contain:" e6 M  o/ U" ?: ?; ]! W) j  f
加拿大卫生部要求的产品标有“不含脂肪“包括:: y! o5 J7 L1 W: V% L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. g" C1 a$ b& a5 k/ D

* M# U  p0 }4 \( J, Y2 x38.Which of the following is not a problem associated with converting recipes?; x+ d5 |: H% D" |. E
下列哪项是不相关联的转换配方问题?
5 a: s: T; `" H& d0 HA:Unit cost 单位成本+ t% T$ n$ Z# l  |  ~% t

4 _4 ?2 A$ c( {5 |9 ^- K39.The condition or cost of an item as it is purchased from the supplier is called:
# y: S$ d5 o6 b( J" F从供应商采购的物品的品质或成本叫什么; Z. R, w( s7 p' w; R) r
A:As-purchased cost 购买的费用+ G9 Z0 `9 e9 w4 N- r2 j! b: G5 J

0 w4 q% ]2 e0 G40.The amount of stock necessary to cover operating needs between deliveries is known as:
) U+ n/ b( q3 r  y$ h: i在新货到来之前用于日常所求的必要库存量叫什么- W% ?$ G& @- f* g9 x  J  D% I
A:Parstock 基本日常最低库存
2 z: X/ u" J) e
4 C7 h! D+ |5 ~* f41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 D1 K* z! V: D% }下面那个缩写是用来表明正常库存流程?
/ B9 U, u, \' d& w# Z& B+ LA:FIFO=FIRST IN FIRST OUT 先进先出- i( n  j% \* w, c- `) X* F7 }

$ }, ]! a6 p2 j. |42.Which of the following knives is used to turn vegetables?
4 H( F, h8 D5 r. P+ P8 z5 h下面的那把刀是用来打开蔬菜吗?
& p9 |2 p. `: G0 K$ K/ W9 dA:Bird's beak knife   鸟嘴刀
. d. N& Y# M7 \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& h; Q" S' k) l, D" z3 E. d& K% c, W$ [3 `) _  l; q
43.What is an instant-read thermometer best used for?; F. O9 X2 H, S2 b# l3 o
即时读温度计最好用于那方面?
; v+ m* z+ H& I6 |- v" o7 Y$ eA:Checking the internal temperature of a roast 检查被考物品的内部温度
% c1 P) L  C* r! ^. F$ d8 j/ M8 c! Y2 ~% Q' C9 ?- \1 T
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ K) r2 s! b8 P: n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
, l+ F5 W& H. {4 U4 ]; r, t. tA:Cast iron 铸铁( N: d' F6 s: G* k/ J
, k& R  Q8 A/ V! J
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 c* L, ?1 n* L0 t: T, E# ]4 b% X( _; P哪件装备下面有一个可移动的碗和一个S形叶片?
$ {1 a# x2 L9 I7 G6 C5 xA:Food processor 食品加工机6 Z: J& j* q, Y9 r" b
http://www.google.com.hk/search? ... iw=1263&bih=572
, w" Z. s  `# L
- D5 k2 r9 R  Y5 ~46.Which of the following is not a rule for knife safety?
3 {# \$ ^9 F4 y6 \* n: W2 q& _下列哪项不是用刀的安全规则?
* @3 f' t  g: c' R+ K' gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ p: b) q. v: k* i- Z1 _" i9 @$ z1 w% a" F# v
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* _- {& T6 l; q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ e4 J4 F9 t) ^9 ], D9 L4 oA:RondellES
  s  b3 X4 S1 C8 y9 x6 M- D7 ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 X( W: s6 J. V$ L7 D9 i

( u: b" c% `- @7 b% e6 d48.Which of the following is a diced cut used to garnish soups?4 v% h5 n* w/ y5 X$ m3 u5 z
下列哪项是切成小方块用于汤的装饰?
! J& w* P- H) {+ }4 n6 iA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 |! ~! y, L4 p- `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- y$ S! A) M, O* K  t' m% F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!!——* o9 ~( i' c" z5 y
A:Gaufrette
0 V% i: n6 K; o, r, V' Y6 Z" Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  s# X/ b7 K& ~/ lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ c2 t- ~4 g( M( E% M. V0 I7 N, V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" O5 a8 `; V) l. u. {8 m
1 Q" \- l* O9 a- Y% a% a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 Q. K8 e( T- N5 ]+ Z: \- M+ t- D
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)6 [% T" B5 @( y2 j0 q' x1 a+ s- v
A:Cilantro 胡荽叶 香菜$ c" L) c, F  R) G  g" E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) k* p0 ~' m1 \
/ I5 e; P$ n# x( Z: I60.Allspice is made from:: ?3 y, x+ h+ X6 h2 H( Z2 z
多香果,  多香果香料是什么
. z3 ?+ t: I, i7 a# ?# \0 ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 o) Z. Y: y1 b3 f- jA:A dried berry 干浆果9 |- t+ P+ ?. F" P4 p. _7 X& W9 }& y

, X& B6 c! X; A5 Y61.Which of the following are used to make a sachet d'épices?9 C8 q1 b. s/ {& A& d
下列哪些是用来做香包德épices?
# V% s9 ]* Y4 @6 A; mhttp://www.sachetcatering.com/$ ~. R9 A' {+ Q$ T4 N4 s2 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* @) [7 q! F# L- e" s
) B5 g* V, r6 z7 X  @# `$ u
62.Which of the following condiments are not soy based?
5 ?& _3 B7 F" `2 \, L下列哪项不是酱油调味品的?
' h/ y) z( ~+ T& U: y$ A! sA:Wasabi 日本辣根7 ]4 x5 {1 @* b1 _; s" W
& j- |$ l6 B2 W5 ]
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 W9 h% V& g/ B) u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 Q; V" p- R8 f) Q  [9 V7 }A:Pasteurization  巴氏杀菌% ~3 {& B" Q, D" z

9 d/ D0 R) R! G5 J: s64.Which of the following steps is not the correct procedure for whipping egg whites?& W2 y; z$ L3 i/ ~! V
下列哪个步骤是不是正确的蛋清搅打程序?$ v2 G4 c  A. v0 [: s7 d. @
A:Allow to rest before use. 允许休息后方可使用。) m; ?6 ~( g, }) U8 I
; W* `& ?3 L$ X
65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 z& O& L0 d6 {A:56g and 63g 56克和63克2 P- ~/ G7 ?8 r" j

5 \: p- f" e% }! \66.Evaporated milk is a concentrated milk that is produced by removing0 l: q) |/ e* K
炼乳是一种浓缩牛奶 是去除什么做的
! m% G  ~9 Y7 K  jA:60% of the water 60%的水
  G; |! G( X  _3 S+ [1 T( r0 j
, V% `0 D0 f! Z& R$ E4 K: b67.A method of cooking that transfers heat through a liquid or gas is:) Q" p( z. n2 [1 D+ ~" \3 n, }
一种烹饪方法,通过转移液体或气体是:0 [, G5 P) O, E! V/ o6 g5 S' K
A:Convection 对流
  x7 ~3 f+ |3 W* x6 b+ j3 X: \$ z' d9 t" Y' ^' [% V
68.The cooking of starches is known as  烹调的淀粉被称为# I  h$ N8 T# n+ J
A:Gelatinization 糊化
  ~" r7 s9 C; v3 T5 m+ Q
$ C: t0 ^1 b  f: N' k2 ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; E0 i" I4 V& j* M' h4 [. O
A:Braising 烤
6 h+ E2 `: b* {5 l- g" o- w+ n# R
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:0 B/ L" }1 h% C/ R  _0 b. j
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: H; P- ?2 O  ^2 l/ Q& p' u. I+ ]
4 z$ F, P/ \; Y% s
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" Y4 P9 N  e. f+ o" f7 _, p1 Q3 J" @
A:Fumet 原汁
3 ?2 [3 ?* B" {; N
0 K$ D$ b  U& T% b3 }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, o3 L8 Y  v$ E+ s  C9 J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 `: B" z( P' s6 @1 E- r
/ E/ J. ~% U9 y1 S! R73.Which of the following is a principle not used in stock making?$ ~' }7 R, z: y1 k8 a; t5 N  d2 N
下列哪一项不是用于制造高汤(低汤)的原则?
: Q4 j2 e; t8 m& {- ?; e0 iA:Start the stock in hot water.开始在热水中操作
9 D& @! A3 r% i8 e9 w! t
9 [. i; c# R/ T  D8 l' 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; l% s3 Y" z6 i8 c5 `
A:Remouillage 法语熬汤$ ^$ n% e) o* Y% X; l  [' O
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
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, 2026-3-22 20:06 , Processed in 0.286113 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