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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。& f4 J) J# o+ e: q/ b: T# R4 {; b
6 r* O1 f1 Q" ^/ q- z  _$ P
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。
: w. Z% [8 o: t# _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+ O" c6 W: L7 H  C$ D0 H+ T
1.Which of the following methods should be used to determine doneness in a New York steak?
4 U5 Q# p, j' Q7 p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), p! ^' M1 \8 _2 Y
A: pressure touch. 压力触摸
5 M; H8 Q" `6 b2 z* u1 A- a/ E' C  W2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% @$ W/ ]2 i1 U4 b$ G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; ?. a3 z0 @/ P& K, Q- v& [  E
A: acid  食用酸* k7 o+ U5 E: [2 V
3.Vegetables are major sources of which of the following nutrients?! y0 b# Y. {* X' H" G, _& q
蔬菜中包含的主要营养有哪些: V& ~: R9 @7 C3 u& t/ o+ o& z. r
A:vitamins and minerals. 维生素和矿物质。4 n: w# U0 V$ k9 q$ b8 h
4.Cauliflower is commonly served with/ L# z5 R. s% d/ r  v) \* r- L
花椰菜(菜花)最常见和那种酱汁搭配9 _5 F! h) P, D
A:Mornay sauce. 奶油蛋黄沙司8 C1 e+ g* ~. c' {, L; a) F3 n
5.Which combinations of products are found in pie dough?4 A: h' n0 U* I- q& d% @/ h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 X1 g& X. a" @3 A& p8 J5 ^& e* G
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. v6 z) Q& B1 {
6The French term for mussels is 法国语青口(海红)叫什么
) }$ \/ x0 S" k$ I7 j/ C' u: GA:moules.法语青口,海红' }4 r' [& d3 M5 `
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' I: ^! {; B: }  r; |A:faintly fishy. 稍微有点似鱼味# j4 M  |2 @4 k6 |. k2 J: _' n
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& k# \5 F! s6 D1 L! }/ SA:2 days. 2天
4 s3 R' f1 J+ ~; S/ M+ u+ ~8 B9.What are the principle ingredients in ratatouille? ; D/ D. y. m# A. O  d% a4 [
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 t2 E3 ]+ K, kA:Zucchini, eggplant, green peppers, onions and tomatoes5 K* _7 i+ Y( U9 L  v. t
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  q( F6 R4 N* ^
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 e) B: t* W' tA:cook food in quantities that will be used up within 20 to 30 minutes.2 j# H- v' w( M5 D4 k# U
大批量烹煮食物要在20到30分钟内
2 I/ R/ K; B! z$ w. ]5 d11.What person has the authority to issue a Health Permit?
! y& h' ~" \6 O/ T( q0 I6 e谁有资格颁发健康证(卫生证)。
% f1 H* Z) J% X: _( vA:Medical Health Officer.
# w6 I; U: o+ Z) ~  N医疗卫生官员。9 D+ I2 J! E& c# D2 N0 ~7 C9 x# \; ~: `
12.For what period of time is the health permit valid?
6 D( g* J' P( c: q健康证的有效时间是多久?# f7 o" ?8 J; H. O  }: I" P9 s
A:12 months.12个月
$ t# N1 p: G. a" X5 ?13.In the area where food and drink is prepared, the ventilation system must be able to change the air! \( K3 c4 u7 I4 Q
在食物和饮料准备区,通风系统换气的标准时什么
6 M3 r. A8 M- n( J  I% |A:08 times each hour. 每小时8次
9 W# F: g0 H4 x% D7 u14。The minimum temperature for manual dishwashing in the wash sink is+ E/ e! j. H: J0 _2 U* e5 p
手工洗碗,洗碗池的水温最低多少度?
0 s$ m0 b! H# h  ~) m2 f9 tA:110 degrees F (43 degrees C). 43度: j. i% c( R( c: o# Q; f" H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ p7 ]) K" P- T! h6 h0 Z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ h# a9 _9 A  b7 d, o
A:180 degrees F (82 degrees C).  82度
( _1 |& r* H" L7 b2 t16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# x8 P4 q0 `' w& P: Z9 H用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 Q% j/ S9 _6 g/ p& y
A:en papillote.  法语自己理解0 x; @2 }, B$ U( v
17。Wing or Club is considered a
# {5 P4 _8 H/ X- x翼和CLUB 被看做是一种...% M# K. K: F3 z. [+ e
A:Bone- In Cut     带骨切- f) v0 w! H4 ^# s, ~
18。New York is considered a   纽约牛扒被看做是一种) X/ A' h: S& [
A:Boneless Cut     无骨切2 S, ]  j/ w  f7 l0 G
19.In general, a court bouillon for freshwater fish will contain( R/ Y3 d# B$ ?9 x2 t( V
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
- c2 m" X2 h; m( L* |A:the same amount of seasonings and herbs as a bouillon for saltwater fish./ m( I' ^5 n2 }  C" \
和做海水鱼同样数量的调味料和香料
4 l2 C/ @7 a6 D' d20.Anise is very similar in flavor and appearance to
0 a9 {- U7 @8 n* a2 Q八角和下面的那种原料有相同的味道
, W8 W& v9 L* h4 \% f  b& `7 LA:fennel  茴香( l% _& B  m" V; ?' Z7 ?
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& y5 |6 N7 j& ]+ N' r$ _, _下面那种原料更像大葱且有平面的叶子& X0 s/ }8 p+ c/ S- u, s
A LEEKS  似蒜葱 (这边人叫京葱)
8 q( G% `6 W. v6 ?1 K5 P22.Which of the following cutting shapes refers to a small dice* O+ k9 l* D' o: X- `- }& B6 A6 ~
下面那种刀切形状指的是很小的粒(末)
, ]9 k; V3 f9 M' Y6 s/ G6 c: pA:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ o0 f) a2 `) Q4 \; L7 s& Y
23.Oil is added to the water for boiling pasta in order to  m$ O3 n  C- B8 M& W
向煮沸的pasta (意大利空心粉 )中加油是为了
; c9 T3 m" t: g5 R; u5 `+ E/ fA:prevent the pasta from sticking and to minimize foaming action.1 K: ~/ k" G" B
防止面条黏合并降低发泡。
( J" M9 R8 \1 |  V24.Which pasta dish features pine nuts and basil?  s) m; n7 `! a: j4 C' I% M, s
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 F/ ^/ J- _' ]; ~' U
A:Pesto.一种绿色的意大利面酱 8 |1 g8 B3 b" M2 h+ ^6 i1 ?* V% A
http://www.tianya.cn/techforum/content/96/563836.shtml2 |  |* n" O. w5 i, \
2 R! n) B2 L* T! \
25.Which of the following is a spring vegetable similar to spinach?. m* h* {) B$ [6 G
下列哪项是一个春天的蔬菜类似于菠菜?
3 \  e  X; p1 {6 cA:Sorrel. 酢浆草。
  k/ C# f  _* y: ~3 Nhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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?
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:9 \6 X( Z- t$ D% v8 {7 x. U
哪位厨师最早带来高水准浮夸的美食
$ s# [; a# r6 @; q* O3 DAAntonin Carême 人名 安东尼·卡罗美, @/ _1 y0 w9 \" l7 s8 o
0 |  j7 J2 c& q5 R( ]% Y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: x: b1 X. h& J0 B- @2 ~/ w$ L. f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ F! u  h4 ?9 \" K% s8 l5 [A:Cast-iron stoves         壁炉9 y+ w: P7 v. W& }& X
http://www.usstove.com/products.php?id=6% O7 y" o0 C# o& p& W

+ T7 J- i+ q; Q$ E4 [! K28.The French term used to describe the roundsman, or swing cook, is:
% I: @9 Y& j% u7 {8 s& h法国术语,用来描述roundsman,或摇摆厨师是:
5 m0 w9 c* B# g$ g* A0 X- BA:Tournant   图尔南
! X: J9 J4 g/ a; g, E( [
/ F: [; B+ M" w6 U29.Another term for the wine steward is:% K6 j/ I' \9 n5 G9 ?6 T/ |
葡萄酒侍酒师的另一个术语是:
; U0 J, G0 m, e9 @8 l( H1 c+ E2 f' NA: Sommelier 侍酒师# u$ Y& J1 l* @5 r! D" Z6 i4 |  L- f4 R
* S& m$ N: y2 [, d& ^0 S7 I/ Z
30.Molds, yeasts and fungi are examples of a:/ H% }* x. n8 X8 s% }
霉菌,酵母菌和真菌是一个神马例子: h3 w1 V) W  x% Z6 b
A:Biological hazard 生物危害0 r! p% ?( `  B

6 u2 S: |( @* t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ I8 |6 d. G8 w; e: s
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 b' b% T, `( |; \; L6 Q, m# o$ eA:40° and 140°F (4–60°C)     4-60度
; ]* _* w1 Z: x2 Q" X# D3 M, O% @8 r  U. r
32.All bacteria need the following for survival:
2 w6 I& D! D* y5 l# Q8 s所有细菌生存需要以下哪些内容:
/ y/ e; g. b0 V! U' h% W4 ^A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* Y+ Q2 u3 Y: z, R3 b
# E0 C/ H# N; o- v33.Which of the following correctly represent critical control points in a HACCP system?
; z$ \2 Y) u5 g) V9 x1 s6 R以下哪项正确表示了HACCP体系的关键控制点?4 b6 G- g, d2 \4 ~1 W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. `9 v: h9 f% ?: b5 D, s& G食谱,接收,储存,准备,烹饪,保温,冷却,再加热. v7 |" B2 k6 A8 @* j$ ~
& b: N) n  G, L9 B  O3 E0 b! F
34.Which of the following is not an example of a carbohydrate?
- k8 |& T$ h$ k- z! R5 t; }下列哪一个不是碳水化合物的例子?6 F6 p. p$ _- _! F
A:Essential nutrients 必需的营养物质
; ?+ p! J7 @2 a+ z
! P9 S3 j$ Y7 g0 J0 |, Q( I( C35.The process by which a liquid fat is made solid is called:
, y6 ~5 L7 y; y2 m; t2 J液体脂肪做成固体这个过程叫什么7 ^! G" \) W8 ~2 g: g. A6 W
A:Hydrogenation  氢化7 g9 U  }, q0 i3 E$ d& @
. k  W  a5 c( M9 [5 R2 E
36.Which of the following is not an example of a fat substitute?
  ?0 u* s2 V, Y- C8 B下列哪项不是脂肪替代品的一个例子, [. {1 M. \6 C- P2 I5 a
A:Acesulfame K  安赛蜜K表
% @; ?( A6 z6 J7 X
9 ]' n5 s+ W& F2 s  e6 a37.Health Canada requires that a product labelled "fat free" contain:" A7 f2 q2 V+ v4 k0 l; j0 ]( X
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 J! N# F: X- n) [$ t% {2 z; Z, [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, d/ k  L9 w7 |. i% n
0 j" |3 f7 v& b  c0 _" I, K38.Which of the following is not a problem associated with converting recipes?
2 d" w! q  {. j% ^$ P4 O1 {下列哪项是不相关联的转换配方问题?
& c" w# m" t6 e1 `9 CA:Unit cost 单位成本
( M0 ^# k' G7 e7 k% y+ q( G  Z8 H2 `& x8 B% o8 M
39.The condition or cost of an item as it is purchased from the supplier is called:
! |2 E- U8 P4 t7 x2 r. C. j从供应商采购的物品的品质或成本叫什么: |; Q4 C, V0 F: o: d
A:As-purchased cost 购买的费用, Z( Z. Q: _+ Q( h+ j
- |! }/ `$ ?0 E7 t
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ \1 }4 ?) }/ i1 C在新货到来之前用于日常所求的必要库存量叫什么' q0 E$ [, C+ ~( z
A:Parstock 基本日常最低库存6 f" V5 t8 P/ X% M) y
5 U) b9 }) B: _
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' C% j' J7 O( U5 H下面那个缩写是用来表明正常库存流程?! r% b) N! z+ C) T6 o# K
A:FIFO=FIRST IN FIRST OUT 先进先出! Z* }% y& M! Z: F9 w
+ p; _' a- n- d* ~
42.Which of the following knives is used to turn vegetables?
- S, d; `$ f, C% Q! N/ z下面的那把刀是用来打开蔬菜吗?: {7 j; W$ n# o8 Y
A:Bird's beak knife   鸟嘴刀
0 B2 _2 E4 O, m9 Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 y1 l+ Q9 V# w( w! B7 K* ?  _6 e' B" E% w4 n& X
43.What is an instant-read thermometer best used for?" Q! \4 E: y+ Q3 y2 r5 X. q0 j- a
即时读温度计最好用于那方面?  @1 w" b0 }8 L' l: G. ^0 L
A:Checking the internal temperature of a roast 检查被考物品的内部温度) [) Q/ E; s, i* i! z

7 R$ J, }# Q- b4 k& E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 U& q% t. d4 x1 ~8 u& D: i
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 T5 I  b4 m( {
A:Cast iron 铸铁. m; s/ y2 e) e1 b+ J+ C
6 O4 t1 s8 N" P5 V% G. m% m! P3 k; ~6 p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* N! C0 ?8 x3 S% P哪件装备下面有一个可移动的碗和一个S形叶片?3 G: O% @/ s: O; V
A:Food processor 食品加工机
) _3 K4 ^: N4 n' W$ _, Lhttp://www.google.com.hk/search? ... iw=1263&bih=572
6 f1 [8 x9 i. ?$ n2 D& X+ L- u5 |
( X$ [, o: w9 v: |46.Which of the following is not a rule for knife safety?
$ O3 N/ \7 @1 K8 i$ X下列哪项不是用刀的安全规则?
$ F* @1 x8 T7 J* h$ ?/ dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' Z' G  |( j& \* |+ C7 n

+ K# `- a) [* {  p. t8 y7 G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 X$ G  ]2 K0 {' L! L$ _6 d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: e  T3 s/ J* S- j3 S1 J# o) ]' a  C
A:RondellES % C" s" L& k- q2 Q( x7 V# I6 ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; K8 q( Y9 d: j4 s( A- c$ R
+ G" w# a6 }$ L" \9 C1 Z
48.Which of the following is a diced cut used to garnish soups?# l7 ?2 i  g6 m! p
下列哪项是切成小方块用于汤的装饰?! N1 `% N2 Z. M7 v' s* f! V0 r1 d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% R( {, z* ^! ?( H( v" S1 i! u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 j- V/ S# H- x2 I( Y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!!——9 W% T3 r- c2 w: L. `
A:Gaufrette
$ B! T: ~8 p8 y' m1 {( L, cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 M9 t$ V; X6 {2 e+ J! J" B
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 h1 P5 e' g1 {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; _- c  w* y$ C9 b+ B  e
7 G, @2 e+ x. W/ p; z+ @
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  J" J% E$ y7 O' N3 [
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)* E  k, f/ x9 p' }4 _- E! f
A:Cilantro 胡荽叶 香菜
1 i  k  H8 o) B1 o$ c6 c# D: P* ~: A. Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
0 @2 \' R$ d/ a 多香果,  多香果香料是什么
1 e9 M1 {) B1 f3 e. c2 y4 T& o& e1 Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) q2 o8 x9 n: S, V$ d! l0 @A:A dried berry 干浆果! }7 B: C) Y. z  D+ m& g3 x
7 k8 T9 h( |$ j& L- T6 O
61.Which of the following are used to make a sachet d'épices?
, Z# u1 l$ N" z+ [( N! O下列哪些是用来做香包德épices?
) I  F# _8 ?6 @$ p9 V; Yhttp://www.sachetcatering.com/  b' q- N( f! a; H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 }: h9 c+ ?' ]; T* J

# z4 r8 |5 @. r; J62.Which of the following condiments are not soy based?
) m. l0 B. n- @& n下列哪项不是酱油调味品的?
& J: U* q9 i. w  V# s, {A:Wasabi 日本辣根
6 Y: {& }1 B5 ~0 P, Y0 a' V7 p; ~* z. N; b2 v
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 O+ G) d8 r" p- B% T
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:: K& {, K5 H3 h3 Q1 X
A:Pasteurization  巴氏杀菌" K% @1 k- p7 f. Y2 J* Q. B% C

& x1 b$ j1 G, [, ^* h% N64.Which of the following steps is not the correct procedure for whipping egg whites?) o/ r- C0 J1 v. A! W6 E+ q1 q
下列哪个步骤是不是正确的蛋清搅打程序?
, z/ i9 i4 `0 OA:Allow to rest before use. 允许休息后方可使用。+ z! H) j* e' o

- ]5 V) u  Q+ z& S8 F65.The weight of a large egg is between:一个大鸡蛋重量介于:+ C4 k( U; P  R, N% Q% O
A:56g and 63g 56克和63克# \8 y/ b# A( @! n  [( j- h

1 p) r$ _  c! Q# T9 r66.Evaporated milk is a concentrated milk that is produced by removing' ]! m1 W  {2 x7 q; A) r
炼乳是一种浓缩牛奶 是去除什么做的$ G( _6 S* n& T) Z0 c5 `4 C
A:60% of the water 60%的水3 U5 z& M  A% `) v, T
1 h* w* P* V, i2 a
67.A method of cooking that transfers heat through a liquid or gas is:
, A2 v  n& O# i( u9 L  \1 n# N; z一种烹饪方法,通过转移液体或气体是:: v* v& S6 r; N+ |5 ?" e
A:Convection 对流2 G- u6 c8 Q$ L5 U+ R) W

7 Q" d7 G% o. K# n68.The cooking of starches is known as  烹调的淀粉被称为
+ y2 v! \7 E1 mA:Gelatinization 糊化
5 f' }' {1 `$ \
5 S. n4 ^1 ?3 r7 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& w: z' M- [% ]! RA:Braising 烤4 W# s8 c! U! c1 g& W

( q' R( S: k% u% e70.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:
9 R6 {$ {8 I$ |2 q0 z8 bA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 ^6 y  Y3 N0 O  [" y8 B/ s3 m8 h, ~. h9 K2 b* ^1 T
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0 m' Z* u* u; ]% L9 i2 z; P3 @, W7 E
A:Fumet 原汁
- G% ?5 t* N' X" y; m" {
/ Q8 i- V1 N& ^- X; ^& ^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
. @1 G7 r1 d" _( `A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 C+ I- j3 u' S: m+ u

* T# g& c. H( M, H3 A# [73.Which of the following is a principle not used in stock making?
. o# f7 G4 ~- M9 C" |$ o下列哪一项不是用于制造高汤(低汤)的原则?9 r/ f1 S% U, D/ y/ y: M5 e
A:Start the stock in hot water.开始在热水中操作+ {$ b/ S, K. h4 e2 _0 V) V
" }. B# H1 s4 A. m
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/ b# D/ c' f- t) p6 a! H/ m, Z4 R
A:Remouillage 法语熬汤
0 J; y; ^) [' m/ r. hhttp://www.haibao.cn/blog/post/176242.htm
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