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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。
- m/ e4 |! Z4 b# u' y
6 R# [7 A# M0 m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。3 j& K/ Q) ^8 b1 z  |7 ?. V
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
2 A( @4 I9 U2 D7 j  W5 s8 U0 ~1.Which of the following methods should be used to determine doneness in a New York steak?* ~- G  F) x' W5 h+ g; x7 D$ q
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)
  ]( ]/ \, \3 K+ m" B7 a: Z& G, TA: pressure touch. 压力触摸
1 q1 _6 @8 r! H; c2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 i# C6 s% y/ ~  z  t5 a6 d4 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1 p' e7 N2 j) t( t/ J6 n. B
A: acid  食用酸
) i2 P' A' u: o9 f2 k7 S3.Vegetables are major sources of which of the following nutrients?) A) Q' F& X, _  `; t) H4 V
蔬菜中包含的主要营养有哪些
% `6 S. i7 f# m/ ?A:vitamins and minerals. 维生素和矿物质。
/ {$ T+ _5 _3 c0 x+ O* k4.Cauliflower is commonly served with; _+ e4 [3 D* y  {5 }6 u: A4 W
花椰菜(菜花)最常见和那种酱汁搭配. P; r- T5 n9 y' w/ x% k9 `6 B
A:Mornay sauce. 奶油蛋黄沙司; s$ m2 l, p( b- s$ t7 f( V. G
5.Which combinations of products are found in pie dough?
, C, r9 y6 H* ]! q1 d% I下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), f6 k4 J# T7 F. y0 v' i0 V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 E9 Y; V7 p  j: Q5 l1 T
6The French term for mussels is 法国语青口(海红)叫什么& Y. d/ l6 A- D* B5 `% j1 P
A:moules.法语青口,海红
  u0 O' F1 Q7 i# Y& u1 T7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 p1 I0 k# Y  C1 sA:faintly fishy. 稍微有点似鱼味9 w' m0 ~% _- t% n; p/ k' {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  J0 @) E4 v, l; C
A:2 days. 2天' ^6 @6 G* r8 ]+ L  F  ]
9.What are the principle ingredients in ratatouille? # v, D: o2 P' }1 [9 J& Z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, D7 T$ `. v1 h/ V5 _' |A:Zucchini, eggplant, green peppers, onions and tomatoes
( l4 d  G6 m! u+ v西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 |: ^: r7 y! F( q  f3 Y  F' G' Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 p0 ]; D# m  F# N# V6 R; mA:cook food in quantities that will be used up within 20 to 30 minutes.+ f3 K5 P$ r, w- r
大批量烹煮食物要在20到30分钟内% e0 i7 k) x$ j  C0 @% L
11.What person has the authority to issue a Health Permit?* j) Y) ^( ^- c
谁有资格颁发健康证(卫生证)。
6 `  S( n& D5 V% d; [+ oA:Medical Health Officer.  Q3 S( x6 t! u; O, o2 o8 |
医疗卫生官员。
# Y; D9 ?" G5 |: B# P& e& r12.For what period of time is the health permit valid?
+ s' J' \4 {6 `健康证的有效时间是多久?+ n7 V4 w+ X# k+ w
A:12 months.12个月
1 g# C9 V; k6 w+ B: J: Z13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 h2 X* L3 s3 s9 I/ {
在食物和饮料准备区,通风系统换气的标准时什么: g+ f  ]- r& B& r
A:08 times each hour. 每小时8次3 y5 E1 [# ]) ]  D) ]1 ^, K6 r  U9 w4 k
14。The minimum temperature for manual dishwashing in the wash sink is
" u5 s+ o5 _& E* Y手工洗碗,洗碗池的水温最低多少度?
" n8 A: t$ }3 {, G) p7 vA:110 degrees F (43 degrees C). 43度
' a# L3 i5 L/ N6 N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ j, h3 S0 p2 x用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  J& {7 M# C; y  E7 N) KA:180 degrees F (82 degrees C).  82度" j$ n. m2 D4 z' b6 l" z0 s1 _
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
, W$ M3 e: f' E7 s! _. W( F用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); ^. Q" @: X' s2 M8 v7 M
A:en papillote.  法语自己理解. q5 z5 f  e7 y# U
17。Wing or Club is considered a
/ D% m$ N1 b" R% H/ o) W翼和CLUB 被看做是一种.... ?# S6 {" l; O& j% K7 S+ Z- J
A:Bone- In Cut     带骨切
7 d% o7 n" O. T0 t8 r8 Q9 c! F18。New York is considered a   纽约牛扒被看做是一种  g5 @$ V! C( Q4 X+ Y' }0 Q
A:Boneless Cut     无骨切
. f2 v( a+ d8 c8 M. D19.In general, a court bouillon for freshwater fish will contain
; A; @/ ]3 X; }( d# G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
- y! e- N0 g5 e% \0 R: e% RA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 t9 E2 N' L7 p3 O和做海水鱼同样数量的调味料和香料# _7 a0 [) u; N- d! s2 `
20.Anise is very similar in flavor and appearance to; b# \0 a5 t' z! Z0 |
八角和下面的那种原料有相同的味道
3 l& Y, v* B, L) TA:fennel  茴香9 U* U) \% G8 j9 x% z. U  [
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 H) J& `' w6 h2 ?# Q' D" u' a8 j下面那种原料更像大葱且有平面的叶子
  z  v. k, D7 |( T5 B! _A LEEKS  似蒜葱 (这边人叫京葱)% q0 `! ]* t( P
22.Which of the following cutting shapes refers to a small dice9 ], I7 U5 Q/ U* H0 t4 T, z
下面那种刀切形状指的是很小的粒(末)
$ g: w) @6 Z+ o( S2 tA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! J6 O: _- z. c& W3 u2 q. y, E23.Oil is added to the water for boiling pasta in order to; |- _& q! ~7 }7 n& z8 a& A
向煮沸的pasta (意大利空心粉 )中加油是为了
; m2 V% e* C/ {' p9 ~; ?0 MA:prevent the pasta from sticking and to minimize foaming action.
' D4 [8 a% r. i4 S防止面条黏合并降低发泡。
' V' d+ y1 v% z) t. }24.Which pasta dish features pine nuts and basil?; \5 W0 C& G( {" g) k: K
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 x- g( p6 p5 s, N8 e! k& _) A8 p( w5 MA:Pesto.一种绿色的意大利面酱
% T8 O/ }, l9 }/ m. ^+ ~; J8 uhttp://www.tianya.cn/techforum/content/96/563836.shtml. T0 L7 E; p' f8 B& f
0 F$ C8 y) a9 l# j
25.Which of the following is a spring vegetable similar to spinach?
, X# a1 Y. {: ]- m下列哪项是一个春天的蔬菜类似于菠菜?  e& l  A- H! ]* J& R3 B; U* j% F
A:Sorrel. 酢浆草。
" U- X: v( K: Khttp://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:
, d, S# t0 r. E$ [- q0 @% q# j哪位厨师最早带来高水准浮夸的美食
  F1 q( J# s/ }! @2 f0 f9 r( kAAntonin Carême 人名 安东尼·卡罗美
2 X+ y3 |4 Z; G4 e" j# e# A, y- |+ M2 g9 y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 C+ q# E+ i0 F% X+ Z6 |# {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- H$ g! j0 |% _$ `# z5 }7 P# E
A:Cast-iron stoves         壁炉* j4 F/ D$ w, d2 j2 V& a
http://www.usstove.com/products.php?id=60 {2 ^) K8 b8 [# F  r* y5 g2 h& x

( C: d; Q* l+ g9 f6 A28.The French term used to describe the roundsman, or swing cook, is:9 T9 W9 y/ k& H1 B
法国术语,用来描述roundsman,或摇摆厨师是:
. w* }" j4 X" ^# ]! Q2 NA:Tournant   图尔南- I1 F  w; \5 m0 P/ L
' N- H7 h: @" J4 {8 Z' ]$ m* k5 \
29.Another term for the wine steward is:
* c/ A. U- p2 N. _8 u葡萄酒侍酒师的另一个术语是:
; d0 E. S8 s2 V/ |4 l' J: UA: Sommelier 侍酒师! L& F4 V8 d3 U$ K, C. ?
$ b$ x/ z, _7 ?
30.Molds, yeasts and fungi are examples of a:
: |: O+ z% E: E) u1 ~% t霉菌,酵母菌和真菌是一个神马例子
/ ^1 P6 ?' U. R* U' EA:Biological hazard 生物危害
5 k6 y: X8 a' ?0 ~- i
& g! h  C% i# l2 {1 }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 @2 N: t* h# H  A9 T2 l
根据加拿大食品检验局,食品的危险温度区在多少之间:* i  _( o! G& h  A
A:40° and 140°F (4–60°C)     4-60度2 R, q3 A) f* N* F: S# |# J( \5 U
. o, Y' O" U, W# H" }
32.All bacteria need the following for survival:2 U! K& W9 U+ Z* q& c
所有细菌生存需要以下哪些内容:
+ I; b2 D$ ~; IA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( O: @1 B6 n9 m
% v7 V' j$ `0 W6 y2 U' K33.Which of the following correctly represent critical control points in a HACCP system?" H) q1 W$ e) ?; B) S
以下哪项正确表示了HACCP体系的关键控制点?  A& H+ D# _9 t2 V: V1 Z  w' w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 y8 H4 O. R; O% {% N! Q( N: ]) t食谱,接收,储存,准备,烹饪,保温,冷却,再加热& {( K' O4 u& S1 Q. p# Y/ t

  z, s  [6 v8 p- W5 G! M/ M8 i34.Which of the following is not an example of a carbohydrate?' {; s. ]) o5 u5 }7 B4 Q1 A. [
下列哪一个不是碳水化合物的例子?: T/ a. q; s0 i0 b# N1 _# H, U) X& v0 A
A:Essential nutrients 必需的营养物质
& s) U* X4 V2 a* C" y/ g2 L6 c6 B: x: N% J
35.The process by which a liquid fat is made solid is called:
3 X, q+ B+ q% G! [$ K液体脂肪做成固体这个过程叫什么
: F5 U  J' W  w. h0 v4 r  CA:Hydrogenation  氢化! d1 `) z  I3 z- I
. r6 e- `. N6 V5 L# Y& }1 @, \
36.Which of the following is not an example of a fat substitute?) g' K: M4 i7 F3 r" Y2 v. {
下列哪项不是脂肪替代品的一个例子$ W  d* }2 l2 r& z4 U
A:Acesulfame K  安赛蜜K表# I+ R- n4 [! Q. H/ ^" L# Q

/ K  b5 u$ a' E& r3 `37.Health Canada requires that a product labelled "fat free" contain:
7 `/ L% f) J: Q0 O加拿大卫生部要求的产品标有“不含脂肪“包括:3 C5 \, z$ e6 @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. p$ s5 \+ o+ n/ v
* b4 E8 G; j* ^38.Which of the following is not a problem associated with converting recipes?
6 K" z: A" o( z1 c% V; W下列哪项是不相关联的转换配方问题?+ E6 I. e$ Y: X2 h. m1 Q9 x
A:Unit cost 单位成本$ X( p  X8 @2 N9 _! q8 h* a7 p3 K
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39.The condition or cost of an item as it is purchased from the supplier is called:
4 q0 g5 {8 n5 [7 ^) Z) z  R从供应商采购的物品的品质或成本叫什么9 Z/ ^/ S$ Y- B  l; E0 w* [
A:As-purchased cost 购买的费用( W& P( t( M! p' `% K
+ Q. ~, _% I- R. }' [; a( l2 y  b
40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 J  k  u4 h, l! h# B  X' [6 a在新货到来之前用于日常所求的必要库存量叫什么% E: u. M. k" N! @/ ]
A:Parstock 基本日常最低库存3 z: G# [+ c5 z9 N

+ j; i/ ?% {5 A2 Y41.Which of the following abbreviations is used to describe the proper rotation of stock?: O' }6 M8 \$ d4 Y& z
下面那个缩写是用来表明正常库存流程?! D. v/ e. y# f
A:FIFO=FIRST IN FIRST OUT 先进先出
. ^/ A8 D7 m" y7 l) K9 t9 b5 b7 e: g7 Y& C% o5 `) h5 Y
42.Which of the following knives is used to turn vegetables?
6 F) J  }, A, r' I. u! u8 a下面的那把刀是用来打开蔬菜吗?
" i  r! N; v# g8 sA:Bird's beak knife   鸟嘴刀
+ A& h; e- j3 u9 ~$ X6 s' ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 E: s+ }& c+ b2 j4 Z

* h  p6 r' M; m0 F. `( N43.What is an instant-read thermometer best used for?: `9 k% M9 a+ T* \
即时读温度计最好用于那方面?
8 g0 O+ ^- T' u( u: L# |" p" OA:Checking the internal temperature of a roast 检查被考物品的内部温度
+ I* h) w! h( z( y; i9 F# J# I9 v( ~# |6 j; y+ w
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ e7 t, n8 I5 a) ^. z# U下列哪些金属材料受热均匀,通常用在铁板而且非常重) j6 T1 n8 K& l- c9 p
A:Cast iron 铸铁
- f/ P# `1 Z0 h, v( j0 _( H6 `/ g
. T  o1 u& i8 z" T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! ~; b* X, S; N% q
哪件装备下面有一个可移动的碗和一个S形叶片?; F) X" M) J% `0 o+ I: F  B# X3 z
A:Food processor 食品加工机4 y2 z+ z& g$ x" o+ X
http://www.google.com.hk/search? ... iw=1263&bih=5727 K( s  `, g9 Q4 d' p9 O: u

: I9 B* c( f0 ]& U" p, J, G. ]46.Which of the following is not a rule for knife safety?4 X! P2 y( V! B* |
下列哪项不是用刀的安全规则?
* ]! I9 v' p" E3 b4 f) }( fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& l, g) s  q# ]% M7 t0 K
! ^2 n6 n3 S" e/ E3 V: C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' j; \5 z7 S+ l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' o4 u2 L+ X5 R8 C! x3 U$ H
A:RondellES 4 ^4 [' Q& W- S. p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 ~* D4 I2 M- `. ~7 T
4 [. b- D* @2 I& k- h
48.Which of the following is a diced cut used to garnish soups?
8 h9 R: I6 \0 o! s下列哪项是切成小方块用于汤的装饰?5 V  _& d0 R  |) r) g& }0 l+ v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 P$ T4 b% j; h1 M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 j3 j% b1 l. U, _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!!——- D8 B  R; t- _& a$ K7 Q
A:Gaufrette ' L: U% }* i2 j8 l6 C# F- x. a  L( T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 |( d( o! z- D4 y  q3 Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. A2 H2 o& }4 `( X3 T5 C! u8 a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* D- H( v; V; S# B4 u0 v
4 S& }, j2 Q1 R' _$ b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; }& A: l' [5 i: m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)/ i1 M1 U% p+ E, v
A:Cilantro 胡荽叶 香菜
9 A0 G, N7 [8 ~. e6 A# Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
" r- y/ k/ M5 T- W' P# t6 P
3 l$ h0 M' D, {# }# s% y6 j& x, S60.Allspice is made from:5 ~6 s) C' W# o3 P3 ^6 A
多香果,  多香果香料是什么/ i) o$ G( p1 f& M( x( a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( k' u1 U: e- R7 E* ?! N. yA:A dried berry 干浆果
  F& l( o: x- j% l' l  e2 V  l. p2 f7 I3 t6 h) d& N, t  l
61.Which of the following are used to make a sachet d'épices?
* J/ e) c2 @- x2 r下列哪些是用来做香包德épices?
3 I& @# t1 t: ahttp://www.sachetcatering.com/
5 S4 z8 c7 M- J1 W' I9 QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( ?; ]7 U2 e3 V$ B9 k
3 ^$ @, {4 W2 t: }& _. A) T62.Which of the following condiments are not soy based?
1 {+ G* |& r7 O7 Y下列哪项不是酱油调味品的?( G) u  c2 I! u7 X+ A8 R  d* ^
A:Wasabi 日本辣根
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1 G' Y. g" S5 H# V7 t4 Z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 q- k3 r1 W1 j4 }. C. c- d& J# ~- C! J
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:
8 k4 Y& N" s( p" UA:Pasteurization  巴氏杀菌
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1 r: t0 D. M( M$ h6 d. R9 J- J64.Which of the following steps is not the correct procedure for whipping egg whites?5 X! s, Z) C- B
下列哪个步骤是不是正确的蛋清搅打程序?
# r6 s: B3 U% l: w" r9 Q2 x& hA:Allow to rest before use. 允许休息后方可使用。' v* z  E& C6 V3 M, E3 Q' @

6 g5 A* T. y* m; g5 q, J# d% o65.The weight of a large egg is between:一个大鸡蛋重量介于:
: r8 _8 \2 r8 T; X6 \: K' D/ KA:56g and 63g 56克和63克2 F3 E0 h5 t2 Y: J
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66.Evaporated milk is a concentrated milk that is produced by removing0 B, i1 j) y2 g2 H4 \
炼乳是一种浓缩牛奶 是去除什么做的: D% k% y. w& A5 K
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:, ]' j/ Q0 R- M8 f/ q
一种烹饪方法,通过转移液体或气体是:- e& }+ t, V; b
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
/ [5 ]3 J$ V9 ~: B! S; e5 u# O! {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 d( A/ G1 R" H1 PA:Braising 烤
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+ _* Z( `! Q& Z! p4 S70.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:# {8 ^( D8 P2 s6 j* o6 N! i" j
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 u/ w- i3 I$ v  q' f- w3 p$ S! C4 n
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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
  r4 q( W! G: o% u  O6 s9 eA:Fumet 原汁
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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
) Y$ `# A: {9 ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?: k: p6 X' H# C4 y0 D" L# r1 d
下列哪一项不是用于制造高汤(低汤)的原则?
4 V9 Y& V8 }$ g& s7 C/ ?A:Start the stock in hot water.开始在热水中操作
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# a/ j+ W* p5 M' U74.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, ]9 M4 K6 l' ?( q4 }: S- A
A:Remouillage 法语熬汤
1 H/ y) `# s, j  ~9 i( ~http://www.haibao.cn/blog/post/176242.htm
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