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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。
4 w: l% c2 h8 M- I/ Q7 r4 R' d: a; F6 D+ i" T% u
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。' Z. G- f* W% \2 m
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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0 Z7 ~% z1 t  ~* f. E
1.Which of the following methods should be used to determine doneness in a New York steak?, W$ ]. ^! a& H' v3 o
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)$ z% C/ B4 I+ ^
A: pressure touch. 压力触摸
8 c" k0 ~4 t- r! x! v; F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 G5 z+ c' t8 i# @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' ?$ \: u9 j0 B1 `
A: acid  食用酸
3 Z' Y9 \$ T- y* X5 `+ c3.Vegetables are major sources of which of the following nutrients?5 f; f; Q# S# b0 e/ Q. @1 W: |  v
蔬菜中包含的主要营养有哪些+ N  ~1 x- [5 n1 ?: h) Y% C2 d7 ~# O
A:vitamins and minerals. 维生素和矿物质。) B, b3 O8 d# u, j
4.Cauliflower is commonly served with4 K4 s1 f# C# K- ]
花椰菜(菜花)最常见和那种酱汁搭配
& F! [+ {! `0 _/ p$ I6 j! n/ z" lA:Mornay sauce. 奶油蛋黄沙司
% B; U9 t8 E. |& @) R: \5.Which combinations of products are found in pie dough?
" ~* q' |! P- H3 a$ |下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& [2 D3 Q* V( V5 }% A- f8 d& _0 BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 S) }( _, s& }( H* ]6The French term for mussels is 法国语青口(海红)叫什么
" y- c4 c: p( gA:moules.法语青口,海红* f8 l1 Q; u! d- U1 ]
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" B4 I  l; I1 m" c1 L' bA:faintly fishy. 稍微有点似鱼味) d  R5 B: j, W/ ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; B. k( P# C. ?3 }# }2 M8 V: C* i
A:2 days. 2天5 K. @$ ]) E' Q2 Z
9.What are the principle ingredients in ratatouille?
$ f+ e1 ?/ e; o: e4 S5 S炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# ?5 o/ U( N4 |( [, L, M
A:Zucchini, eggplant, green peppers, onions and tomatoes
! m: y9 d+ o1 E$ N西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* r" `# F1 T1 G2 N! V) c4 B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* Z* j2 @# ~, ]+ i) W
A:cook food in quantities that will be used up within 20 to 30 minutes.
- j% ^1 w( K- _5 w0 F  E大批量烹煮食物要在20到30分钟内
2 o; y! R) e9 M2 F1 D" O11.What person has the authority to issue a Health Permit?
1 V* O$ l1 ~# m谁有资格颁发健康证(卫生证)。
0 Y, x5 z" x2 t1 a. ]A:Medical Health Officer.
  ?! k0 `! [, v医疗卫生官员。6 d0 N7 P, E8 ^5 R: ?+ u
12.For what period of time is the health permit valid?/ l9 L# e8 _3 }
健康证的有效时间是多久?
& r, q& ]9 Q" U/ g& S. k* p5 ?8 WA:12 months.12个月) F% `* U; Q4 ?% J/ q8 t; c
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( w  N, k* }3 Q在食物和饮料准备区,通风系统换气的标准时什么' D" e2 q# k& I. k( D% S
A:08 times each hour. 每小时8次( e: n- |0 E& A- r
14。The minimum temperature for manual dishwashing in the wash sink is
# B* i1 p5 U! E( ~手工洗碗,洗碗池的水温最低多少度?) {& }/ N8 b+ |2 T2 m
A:110 degrees F (43 degrees C). 43度2 y  w0 }2 j) Z" M0 W
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 g5 ?# N4 y) F; m' M用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% |# N2 {, r9 MA:180 degrees F (82 degrees C).  82度
- u" ]0 _4 B3 H( g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, r' J6 g, v0 s5 `+ [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 f* h  \& _! e* ]0 B6 \
A:en papillote.  法语自己理解
6 ~# H8 \! v8 n3 w$ k! f17。Wing or Club is considered a
7 }% s, p1 k# K+ C翼和CLUB 被看做是一种...
0 x4 x& x# `/ k: DA:Bone- In Cut     带骨切
9 K1 S5 \& T0 ]9 l18。New York is considered a   纽约牛扒被看做是一种
* A) E* u7 [3 z- WA:Boneless Cut     无骨切. a  }6 H6 Y4 g7 f
19.In general, a court bouillon for freshwater fish will contain
9 T& N  E! C* O) x. v1 y4 g. 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
; `1 h  i: Y: J3 ^1 ~3 F5 ]$ f( Z$ nA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ R2 W% h6 j8 k* a! L# x4 _! T
和做海水鱼同样数量的调味料和香料' a4 o# U5 k2 \: `+ m
20.Anise is very similar in flavor and appearance to
! T* U2 C: v/ B八角和下面的那种原料有相同的味道
+ J; I; m! o/ k) G4 F4 _; E" SA:fennel  茴香
4 ?% k" p- \' j  O21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* Q0 d. U1 @* I, l7 v# G
下面那种原料更像大葱且有平面的叶子+ T5 m. E# P; i9 w
A LEEKS  似蒜葱 (这边人叫京葱)
. U+ [8 f# W0 J- T/ C$ G/ c22.Which of the following cutting shapes refers to a small dice" E4 f$ K3 [6 @6 F5 x8 z5 {
下面那种刀切形状指的是很小的粒(末)
. `6 W6 m3 Q# }5 T2 [% @A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 b. }+ r6 [! i3 ]& g7 p. E
23.Oil is added to the water for boiling pasta in order to2 h' i! a! q$ F: v9 b1 f* a: \
向煮沸的pasta (意大利空心粉 )中加油是为了" H2 n0 c5 d$ g) `
A:prevent the pasta from sticking and to minimize foaming action.4 r* ^# z1 L& |2 B$ m% P
防止面条黏合并降低发泡。
+ T2 I2 {# p, Q) P$ D24.Which pasta dish features pine nuts and basil?' l& P2 f$ e: a# X
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 W9 p0 H  P! V- ~1 m
A:Pesto.一种绿色的意大利面酱   h* Y! R& s4 ~( q
http://www.tianya.cn/techforum/content/96/563836.shtml
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+ c; ^% d& ?) M. m# @1 B, L/ r25.Which of the following is a spring vegetable similar to spinach?
" j. u# z! F5 Y7 I3 U下列哪项是一个春天的蔬菜类似于菠菜?
/ Q3 ~" u( y% Z  J0 ]6 r" y1 x' |A:Sorrel. 酢浆草。9 R1 ]1 I& n# Q* M0 i
http://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?
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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:
- y+ B' c$ v5 q/ {哪位厨师最早带来高水准浮夸的美食
: b" l8 r' X& TAAntonin Carême 人名 安东尼·卡罗美+ V2 H) R8 ~, t; c1 l

1 t' Z7 u8 X' S( K; S# W: d! ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 H1 Z' C* W* J3 a% Y: Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! i6 l8 z, g- F+ L. g0 O
A:Cast-iron stoves         壁炉
- Q( s2 f! J7 |* p9 K  w. nhttp://www.usstove.com/products.php?id=6
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( e6 E+ T$ T0 r& q5 l28.The French term used to describe the roundsman, or swing cook, is:
" }3 Z5 Z1 o) Q5 {4 \" }/ k, a3 T# X法国术语,用来描述roundsman,或摇摆厨师是:
! P/ Q  c8 G) t' P. A! ~4 oA:Tournant   图尔南9 t$ i; J% Z$ @# I+ T' p$ L& Y
" X2 e2 E8 T6 a! A/ ~( s1 e, B
29.Another term for the wine steward is:
* L* o/ Q" F& Q9 b葡萄酒侍酒师的另一个术语是:. \7 Z6 e' V4 M5 B7 t8 }8 E
A: Sommelier 侍酒师
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! v" C  y3 t- P/ s  x3 i, m30.Molds, yeasts and fungi are examples of a:/ o6 k) G; t3 e. ]6 ~) ?
霉菌,酵母菌和真菌是一个神马例子
, [% `, q) ^" h5 a. t( EA:Biological hazard 生物危害
4 ]7 [9 f6 n0 l$ ~
! T% c4 h9 x7 n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' Y5 P) R, X  G5 ]& P
根据加拿大食品检验局,食品的危险温度区在多少之间:$ m$ q8 [8 c3 q8 P
A:40° and 140°F (4–60°C)     4-60度
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4 P: G& w2 y3 @6 {( m32.All bacteria need the following for survival:5 w) X- P% H$ Z/ B) m5 W! }7 ^* l. s
所有细菌生存需要以下哪些内容:
$ I- k+ z. a, a8 OA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 H9 Q8 V8 S# w0 F

- w7 U1 w. x: p/ A3 y33.Which of the following correctly represent critical control points in a HACCP system?; U; D, [, K( `8 h3 ?5 `$ n0 S/ O
以下哪项正确表示了HACCP体系的关键控制点?  A: h4 o: M- K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + Y  y% R7 B6 l+ U5 k( s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 Q7 r3 G/ {4 T& I
0 e  f% e+ _7 g- Z4 v5 D
34.Which of the following is not an example of a carbohydrate?' r$ Z$ {- M( q8 T" h- q2 D! y! W
下列哪一个不是碳水化合物的例子?
$ k8 `, T3 l- D  v9 M- [6 I% UA:Essential nutrients 必需的营养物质6 R6 H& M$ @" U% y
5 E) x2 I3 s" ~$ p2 e) u/ U( w
35.The process by which a liquid fat is made solid is called:% v# N" _  z; Y3 z0 R9 J
液体脂肪做成固体这个过程叫什么
7 _8 _4 K9 {2 s& q3 NA:Hydrogenation  氢化
" m. T" S3 [7 S8 f
5 c+ I; R1 B0 o( j$ V) @36.Which of the following is not an example of a fat substitute?
2 u/ j$ K) ]+ T& ]  p: ?% k! o下列哪项不是脂肪替代品的一个例子
8 w1 F9 I  n. Z; [2 j- QA:Acesulfame K  安赛蜜K表
+ ?2 t! y0 B: |. q+ I% ]6 \7 t
3 J9 w( @% [2 i- b5 B' C- u37.Health Canada requires that a product labelled "fat free" contain:7 w( W5 l0 D4 _$ x" [1 Q/ D
加拿大卫生部要求的产品标有“不含脂肪“包括:
  k' \: a' I) EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 [0 U9 Y6 O' I2 d5 T* R

! n2 D" H- _6 Y& g" F9 G38.Which of the following is not a problem associated with converting recipes?1 ^2 c+ @3 F% e/ r) x8 p/ K9 y
下列哪项是不相关联的转换配方问题?
! e+ p( @+ C" _3 YA:Unit cost 单位成本
5 Y7 H; @/ Q( p" w3 ?4 ?; ]" ^! y
39.The condition or cost of an item as it is purchased from the supplier is called:7 k$ k) c8 e. ]% a: f
从供应商采购的物品的品质或成本叫什么
/ }5 ]+ |( r, S( [( M% o) q7 YA:As-purchased cost 购买的费用
+ f/ e! ~$ \: d- Z% E( U8 b  {& m5 M, H5 B& h8 x  F2 I4 s. s9 a
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  M( n6 `5 n  D2 H' [, w在新货到来之前用于日常所求的必要库存量叫什么
1 a) ~0 s, e' {0 \' b. yA:Parstock 基本日常最低库存
& S( n$ K, A* ]( {1 H, @1 O8 E% c" d& a8 U! `$ Y
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 }! h( A1 g5 o/ u! D- ?5 ^
下面那个缩写是用来表明正常库存流程?
1 W4 V. w( \1 d5 ]; a1 H* VA:FIFO=FIRST IN FIRST OUT 先进先出
2 o- n$ \4 B' q  W' [9 L& H9 Z5 Q& s) E0 Z$ p5 L
42.Which of the following knives is used to turn vegetables?
% Z- v1 G4 N! ]5 \) k# b下面的那把刀是用来打开蔬菜吗?
1 G" i+ V7 z4 ^& _3 A8 a- W6 PA:Bird's beak knife   鸟嘴刀( d& l7 n+ b1 o1 q( a+ ^) E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# U% B( E& x2 C$ [' I2 @0 r- J4 |* H* ]/ k1 [' L/ L
43.What is an instant-read thermometer best used for?5 D" @0 W6 v* L8 _/ Z0 ^
即时读温度计最好用于那方面?% o! b! a6 L: z, R* P; Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度* r: D5 }- J5 v

/ b% {4 }/ l4 g  ?9 a7 ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, \  H4 X' b/ {  x4 G- Q6 C( _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 d& j+ M# N8 \* P+ N. ^9 |A:Cast iron 铸铁
: b& a1 @9 s0 Z$ t* X1 j% |% u$ g& p+ I# I) r* r, |: [1 s
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: |0 A: ]/ |9 D5 |( `9 U$ z! S
哪件装备下面有一个可移动的碗和一个S形叶片?
2 E# l  l. z1 m& m. m. D4 S/ r- jA:Food processor 食品加工机
/ `( v  g- p, vhttp://www.google.com.hk/search? ... iw=1263&bih=572; m# x  i% e$ E8 x. P; c9 f' f

' H, P, v0 Q$ T' c. C0 J/ g- i6 I46.Which of the following is not a rule for knife safety?6 j9 B, X+ u+ S2 N0 _
下列哪项不是用刀的安全规则?0 l5 D2 k3 s# ^- w- Y8 U( o( r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 e; S3 J+ R% c0 Z4 o" f. J3 K

; ~9 a7 Y. R/ p7 P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% x6 u1 {& ^8 W  u" |# c; ?% _: L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 r! `* D! `  ~% {+ W
A:RondellES
; T; S9 g6 j) l3 f$ V. {7 ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' t+ f* K- P- g48.Which of the following is a diced cut used to garnish soups?
1 t8 W' T0 @) |6 l8 a; Y下列哪项是切成小方块用于汤的装饰?
: I* E1 h' t5 ^& d# yA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ |$ Z3 S# ?4 B! F% Q$ X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  E/ T( x  O! W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!!——, d: e6 S6 \; X  A" u6 t" u
A:Gaufrette
- ~; x0 N+ G* i/ ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 w. @6 B3 [5 C& p, [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 \0 z1 |+ y# C" [$ B& MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) K, ^0 `5 r3 ~
; H1 v: R% C% f2 A) Z5 X
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; ~- R( C7 H% o& v; R; [4 w( p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)' }, A$ G: e2 u. I7 G
A:Cilantro 胡荽叶 香菜
# g( T5 \' G( e6 W, H  t7 o7 z! Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; m. ~: j' M- e) y# ?8 w. W60.Allspice is made from:" X  ]5 t; ^. Y$ [0 v6 q
多香果,  多香果香料是什么$ \7 o' ^( [% `0 N* W. A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" t  o8 ^2 }) WA:A dried berry 干浆果+ Q" a' ]( ^) s7 I

' n7 @0 m  ]/ _7 ^5 a61.Which of the following are used to make a sachet d'épices?. u+ }/ k8 F7 {% k
下列哪些是用来做香包德épices?
0 E# s: f2 }- Phttp://www.sachetcatering.com/3 B4 J+ L' G  L: Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- u( K' ]& M7 C: L

# [  m3 }$ r% c. |, q  ?4 T62.Which of the following condiments are not soy based?
6 M3 l; l0 h) h, I" q# ]下列哪项不是酱油调味品的?
& G4 i! t; U1 ~6 L! ZA:Wasabi 日本辣根
4 Z, j0 [' N1 `/ ?- i% F( l) v. M' F+ P+ W: r
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) R8 t7 N% D! r4 ^1 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:
7 s! D5 h0 B3 b& U/ v3 ^* _# CA:Pasteurization  巴氏杀菌
2 B" C7 h: V- ~# m. }( o6 o5 }" \% w" e& q& C+ O
64.Which of the following steps is not the correct procedure for whipping egg whites?
+ |. O( M  x" w  H/ F. P下列哪个步骤是不是正确的蛋清搅打程序?2 Y- n. E) \' Z
A:Allow to rest before use. 允许休息后方可使用。
9 {  {/ t6 E# b- Z
0 o" P; k$ Y2 s7 d" w8 R65.The weight of a large egg is between:一个大鸡蛋重量介于:8 d+ J! w. O# h
A:56g and 63g 56克和63克
( i) I# V8 J) |, M! X+ _) b# G# G
" _  V  D- j, d1 A; t/ T/ C( `( D6 r2 J66.Evaporated milk is a concentrated milk that is produced by removing
( f' {+ t" Q- z0 X$ S6 u% b( u炼乳是一种浓缩牛奶 是去除什么做的
" [1 a$ G( B* F- f. F" S9 s! d4 nA:60% of the water 60%的水4 O: n: ^8 v7 G8 I. p! P

7 j! O3 `) X( u# u; O6 T" J67.A method of cooking that transfers heat through a liquid or gas is:! N) `) P# U8 H. l) D' p7 ^
一种烹饪方法,通过转移液体或气体是:0 W% Q+ j2 _: H/ n# w8 |
A:Convection 对流
: P9 ~1 `. V6 @
' U9 _+ M- m: \. O68.The cooking of starches is known as  烹调的淀粉被称为
1 V' ~& R9 |/ Y" b1 d! j1 JA:Gelatinization 糊化7 y6 ^: x: U, n5 k; N# @

9 D# a6 _+ H, j6 z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 G4 `5 \, [5 y9 j8 p- ZA:Braising 烤# e) Z0 |, R( b# N
" t' F; q, q3 e6 y2 t1 a
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:( I& I7 _  d. l7 p+ _3 B" O; L/ |
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 @9 ?' n; K  x) j% t) R- S7 {
; D% A4 {: V- a2 }+ k  E) W' _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
5 Q7 H, Q* ]+ l- E" G) nA:Fumet 原汁
2 V% P: n% C, S+ C# u8 _, u( R6 E* b1 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
4 n* R- _$ n6 L" `A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) h; I! c* D  ~# x3 p
, P5 {! p7 q1 l* ]- [: d73.Which of the following is a principle not used in stock making?
) c" H, q; C% }* i. Q/ l下列哪一项不是用于制造高汤(低汤)的原则?% U/ R# f, ]+ s4 A9 n9 Q. B
A:Start the stock in hot water.开始在热水中操作# }* D4 a8 P- E* w* V
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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$ O# o1 y, U4 [0 `0 ]" H: e1 Q
A:Remouillage 法语熬汤
! Q8 ?( E9 @2 U/ b7 r' p* Z1 Z# Lhttp://www.haibao.cn/blog/post/176242.htm
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