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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。
5 e: `: o' F& u- N0 J7 u3 m% F7 f% X9 h, l3 \( G" @: @) L
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。
0 w" z1 r" [) h( {. y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- k) z$ Z1 q0 j$ @- l
1.Which of the following methods should be used to determine doneness in a New York steak?+ M# i% P2 K; B8 L0 p( `# U
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)
8 R! y1 v3 e5 w1 N- _A: pressure touch. 压力触摸
. A; \4 w& d& a  E. k0 C& c2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" A! U" g! c8 n. J8 a. P
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* q' K! o1 }! X* |  `
A: acid  食用酸
+ p; b- d1 X; ?9 ]1 b3.Vegetables are major sources of which of the following nutrients?7 t& W3 \. V6 D( [
蔬菜中包含的主要营养有哪些
5 H0 X" F! l2 s& G+ D7 Z4 \A:vitamins and minerals. 维生素和矿物质。
! R0 A; q0 @- F8 Y* ]. g( `4.Cauliflower is commonly served with
$ L4 b: j* N2 ]5 H花椰菜(菜花)最常见和那种酱汁搭配1 J* w( E, S8 L/ V" ~7 l$ F& [! b
A:Mornay sauce. 奶油蛋黄沙司
' R  W  }5 m8 \' y* m5.Which combinations of products are found in pie dough?
/ J1 ?8 g1 }+ L4 y8 n2 o% e下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)3 d& s/ v" y1 z' Z! u
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 ~" Q! u$ a* \6 R5 M7 V6The French term for mussels is 法国语青口(海红)叫什么/ C5 i( `9 g+ F- b) ]
A:moules.法语青口,海红+ p# u' ]6 |3 W9 v) H2 d3 e
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 w1 _+ M7 S' E. m4 [) a$ r6 g! nA:faintly fishy. 稍微有点似鱼味% C% O) P: |+ }7 R$ s2 [
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* U% z% e7 d4 H0 D7 K! _! ~) I
A:2 days. 2天
+ S/ c  X& i8 F1 k( [( C9.What are the principle ingredients in ratatouille?
8 r& m# \: q2 A8 o4 C) N2 Z0 j9 o炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  o" O8 T4 O+ @+ nA:Zucchini, eggplant, green peppers, onions and tomatoes
& Z  f+ O& ~; T" [$ p西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% M7 c, N- J. A+ U% m  l0 z9 j5 R6 z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" Q1 M( R1 y: A+ W" E' {9 L* FA:cook food in quantities that will be used up within 20 to 30 minutes.1 _) e+ B! T# l) M, ~, Y" M2 }( m
大批量烹煮食物要在20到30分钟内
9 q4 }) g! w: T2 L11.What person has the authority to issue a Health Permit?- T5 ^- s& o- g# w) L/ @7 U
谁有资格颁发健康证(卫生证)。
- G; c! ]: u9 g& i/ aA:Medical Health Officer.- ^/ h1 P/ A! p, y  G. P
医疗卫生官员。* \$ c# [( l; Y2 \
12.For what period of time is the health permit valid?
; x  g' e6 r1 Q健康证的有效时间是多久?
) Q5 @8 t+ n) RA:12 months.12个月! W+ P4 B  Q7 w. U0 o! O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 `( @5 u! X7 j+ U( y$ M; I5 G
在食物和饮料准备区,通风系统换气的标准时什么
( t0 b0 a. t& v( cA:08 times each hour. 每小时8次
. f$ A' M- {  s9 i/ X* ?+ I8 G14。The minimum temperature for manual dishwashing in the wash sink is
/ s+ W9 ]* f' v8 y1 c手工洗碗,洗碗池的水温最低多少度?) p" S( P6 X- D4 {/ X$ S
A:110 degrees F (43 degrees C). 43度
2 u, }" _  ]. L9 o' N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: G- Z' ~: k$ O8 Q8 _
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( {$ k9 u' Z, N" q/ dA:180 degrees F (82 degrees C).  82度
5 o* Z6 ]. q% o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- _9 h% Y6 F9 v8 l/ q( `0 l用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 m  h1 @2 j1 j" ]/ W
A:en papillote.  法语自己理解- K) M* H& ]( T0 M* o& u6 Y
17。Wing or Club is considered a
6 _, I" @2 F* q3 |: r) N翼和CLUB 被看做是一种...
) a; W9 J& _( J5 I/ t; RA:Bone- In Cut     带骨切
% l! j7 h. U, k0 D18。New York is considered a   纽约牛扒被看做是一种
: G  M, `2 F1 s( V& k/ ?3 NA:Boneless Cut     无骨切# W7 f# ^' n5 s# }9 {
19.In general, a court bouillon for freshwater fish will contain# Y! V' I9 \! I. {) s3 S
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7 @( [. ~+ z  t" r; v( B
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.' O* U( {5 n" S7 A
和做海水鱼同样数量的调味料和香料
0 N1 f; C6 y% ~4 T0 t20.Anise is very similar in flavor and appearance to) F  a* `1 u# H4 d  j
八角和下面的那种原料有相同的味道
- Y# H; y2 D2 F/ _% c; l$ HA:fennel  茴香
8 d) ^/ L7 F( `$ h  G  V7 ^' ]0 j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' u4 Q6 X. L/ @# [8 \3 c
下面那种原料更像大葱且有平面的叶子; a7 {( s. v' Q. e- Q9 }
A LEEKS  似蒜葱 (这边人叫京葱)8 B% v. ~4 [$ L5 |
22.Which of the following cutting shapes refers to a small dice3 x& h/ Y  O2 W- e& x
下面那种刀切形状指的是很小的粒(末)
6 k0 V( g8 d/ u- W; gA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 O% F0 T' Y& X" C23.Oil is added to the water for boiling pasta in order to. Z3 l. _) w. b7 P5 s. ~
向煮沸的pasta (意大利空心粉 )中加油是为了( x1 g' E  u3 W- J9 Y/ r
A:prevent the pasta from sticking and to minimize foaming action.
$ E9 B: @% W- t4 a防止面条黏合并降低发泡。$ ]# Y' g3 X: z6 d, Q3 q
24.Which pasta dish features pine nuts and basil?
! ?$ t3 |9 \# r' m5 F4 X; i1 O* f下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. t; e) z! A7 p1 cA:Pesto.一种绿色的意大利面酱
: q6 s, X/ [# O% S  @9 L$ Dhttp://www.tianya.cn/techforum/content/96/563836.shtml, P8 k5 v8 c) M0 K
5 J2 ?# o) B. X* s
25.Which of the following is a spring vegetable similar to spinach?
% @- z7 G4 c9 M+ j下列哪项是一个春天的蔬菜类似于菠菜?
! s! ?9 E9 m% C9 I) m6 P) GA:Sorrel. 酢浆草。
# F$ D* R' _  ~/ i- a# L$ i, Ehttp://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:
8 W( L0 |0 Z& _9 L( Q哪位厨师最早带来高水准浮夸的美食& Q' y' P9 r3 B$ v8 z
AAntonin Carême 人名 安东尼·卡罗美& ~  E% [3 h* \8 q5 L

! E6 }+ j: s5 z  M2 u# z8 U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- Y- H# B# R3 V9 t, \5 v% }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 T1 w) ?; h. H& ~7 J" W- m
A:Cast-iron stoves         壁炉
% v$ m1 ~+ f' U" L( Q. ihttp://www.usstove.com/products.php?id=6
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+ s9 d1 Q7 ]* H9 ^8 e+ G28.The French term used to describe the roundsman, or swing cook, is:; F6 n; i8 f* [; J0 R2 G1 t
法国术语,用来描述roundsman,或摇摆厨师是:" d% t# ?/ G' C& P5 q
A:Tournant   图尔南* [# A1 q' d+ \$ e
; m8 z2 R" U- y+ e, D  ?4 n
29.Another term for the wine steward is:
, H# D" `  j0 [: l, b葡萄酒侍酒师的另一个术语是:
1 P; r; h; [. X( U0 J) Q3 T; k3 nA: Sommelier 侍酒师/ y( Y( T+ ^( `# P# T( ~2 L" Q

" c/ P9 t3 i/ [* _30.Molds, yeasts and fungi are examples of a:& h: F' u2 g7 n" k* C6 Y
霉菌,酵母菌和真菌是一个神马例子! u' G: Z+ @1 v7 R: Y7 y. L
A:Biological hazard 生物危害. C) I6 x  d( Z7 o/ g' v
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& n7 k3 z( `9 Q) {: I根据加拿大食品检验局,食品的危险温度区在多少之间:
( I( _1 R. N' O+ c, k9 C: cA:40° and 140°F (4–60°C)     4-60度7 ?4 d$ ]3 i7 j: s! K
3 q, O% n4 t* [4 c3 X9 c
32.All bacteria need the following for survival:+ r, N% `& f- y& A5 T
所有细菌生存需要以下哪些内容:
; [: `& R8 m* r4 o( G4 RA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  i9 }- u1 k1 s) a! U% C0 s" p

. I) y  n$ w8 k5 o33.Which of the following correctly represent critical control points in a HACCP system?6 j( z0 n) @9 r3 u* }
以下哪项正确表示了HACCP体系的关键控制点?/ a# {: X! i$ B  ?# m4 X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& o" Q& o+ O2 @. t食谱,接收,储存,准备,烹饪,保温,冷却,再加热' N% L0 x: z- U+ W' n5 `

' z/ H5 V/ S0 |5 l" {+ j$ o$ [34.Which of the following is not an example of a carbohydrate?
, m1 q7 S8 P& K* I7 L8 L4 L$ _下列哪一个不是碳水化合物的例子?0 l" [& n# T* ^0 v5 Z" [" `
A:Essential nutrients 必需的营养物质
% [9 N; i2 X6 x8 M# j- I! y8 m" R# s2 k0 H
35.The process by which a liquid fat is made solid is called:
" x; @( R: c2 i4 P$ _液体脂肪做成固体这个过程叫什么
$ t7 |0 Q/ U- n. u  TA:Hydrogenation  氢化7 x5 U# h8 l9 |
1 Z; v% G4 l: ?' y( `
36.Which of the following is not an example of a fat substitute?# d" t1 `0 _$ O% J
下列哪项不是脂肪替代品的一个例子  B3 U/ i! y8 E, y6 \; c
A:Acesulfame K  安赛蜜K表
4 I( {0 ], u# z2 }' X
; V- \/ _! ~2 k9 _0 Q" _; h0 Y37.Health Canada requires that a product labelled "fat free" contain:. N. w- s0 `/ O$ _7 v. M- z2 t! }
加拿大卫生部要求的产品标有“不含脂肪“包括:2 Y7 r0 ?0 t3 _" c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 b) D8 ^9 R2 g; V
$ F# I  F: I& h' T0 t$ {& l+ r* |
38.Which of the following is not a problem associated with converting recipes?. y$ o  w7 j8 v, P
下列哪项是不相关联的转换配方问题?
% |8 f8 q# g/ t0 ?0 \A:Unit cost 单位成本4 V7 F3 a4 K+ N/ U
" l* y: J$ e% l( n$ Q" z
39.The condition or cost of an item as it is purchased from the supplier is called:
. m6 O9 w+ Y! @2 d& s. s从供应商采购的物品的品质或成本叫什么$ z, R+ H# n( |9 Q4 }8 Q
A:As-purchased cost 购买的费用& Q, M* N* m2 t* A' Z# s" Q
5 D4 w1 h; ?5 f3 H2 `
40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 q& V  ]6 K' E! w在新货到来之前用于日常所求的必要库存量叫什么
; g& P& m) _% _" k7 G/ v8 OA:Parstock 基本日常最低库存/ C0 P' B- O' C+ z  {7 A
0 y' [9 k, R% I+ r6 B/ \3 q; g' L
41.Which of the following abbreviations is used to describe the proper rotation of stock?
" R6 E" g' e: J, y8 U1 X下面那个缩写是用来表明正常库存流程?$ D# g& [6 Z# l1 {) s9 ]
A:FIFO=FIRST IN FIRST OUT 先进先出$ v' \( }' S4 w& S; k& R2 ~7 L

1 R& F8 D/ o( M1 S, J42.Which of the following knives is used to turn vegetables?
% @( P" q2 u2 X6 t0 r下面的那把刀是用来打开蔬菜吗?# B% g- A/ f3 d. @1 I
A:Bird's beak knife   鸟嘴刀9 S; v  W" t  `2 P" j
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. M4 B4 g+ @- O5 ]! s  y# V0 _: z( j
; c" W5 y1 U7 m/ ~) r7 d
43.What is an instant-read thermometer best used for?7 ~1 |- W# T) _. l
即时读温度计最好用于那方面?
2 m  X, f, a. MA:Checking the internal temperature of a roast 检查被考物品的内部温度5 M1 u' K4 p7 H* G2 @" [$ O3 c# ]
9 W/ T. _9 Y) U4 v- M1 m
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: e/ {7 {2 K5 t# o1 [下列哪些金属材料受热均匀,通常用在铁板而且非常重2 |) `7 C+ t' k! l
A:Cast iron 铸铁
1 P4 A2 H. U# T0 i5 p( x2 m# g1 p# N. s, @2 D& q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 ?% \: s8 g( l( ]# Z
哪件装备下面有一个可移动的碗和一个S形叶片?- c3 n2 Q* A+ V7 D1 c. ]+ K, ]+ ~
A:Food processor 食品加工机
5 k) {- I0 ]# f4 l. O" V5 Q& m8 _http://www.google.com.hk/search? ... iw=1263&bih=5728 _+ {7 {% g3 j

% a& V! T5 ?6 p9 I2 |) f46.Which of the following is not a rule for knife safety?
" ~/ H, R4 T" y! l: A9 x下列哪项不是用刀的安全规则?' h8 N  A4 I+ ?( r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, b( q0 i# Q3 R7 U9 c- d9 ?

3 ~/ H- I  }+ K' P/ t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& y+ k  t4 r) P( k0 V8 r  W; g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 l0 S1 K5 x0 p' {1 t
A:RondellES 5 P$ M9 K' d/ z' _& K0 u7 s& Z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 v! N( j4 s( z' u: R( I

: d0 @+ B8 y( B, U/ r0 i% n48.Which of the following is a diced cut used to garnish soups?* u7 g( |2 O7 D9 e. q' Y
下列哪项是切成小方块用于汤的装饰?
  {0 w# c" Z: l2 M* LA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ ]* m* E6 e6 E! V0 ?4 ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 r* m, y2 a% f( I
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!!——
  s% |& I" w0 n2 w3 T3 ?3 KA:Gaufrette
- X) n$ ^9 e! E# J" Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 I0 v) C* y& O) J9 B4 Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ V& m2 K, a) q8 c, hGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( N& I4 h. X/ R% e& i: G
7 C7 V) v$ u- b* W3 X& j
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ H0 Z( s% E3 [$ ]1 F$ z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)! O" U1 t  Q9 d2 C% S
A:Cilantro 胡荽叶 香菜
$ z8 `' B1 L7 S9 K* `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ Z7 k2 |! i3 ]( J+ l% C* N6 `8 W& [
1 y' d% T; i8 x6 g60.Allspice is made from:$ \  M$ j+ W) z( [, p7 a& B6 M
多香果,  多香果香料是什么1 u( p9 r8 u) H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 p1 D- m2 B0 n6 W% t+ `
A:A dried berry 干浆果
7 L5 O3 G8 l: m: H/ y' S! D. j7 I  [9 s. i* w( P$ c# y
61.Which of the following are used to make a sachet d'épices?3 K' `2 w2 A/ \6 }* ?5 h
下列哪些是用来做香包德épices?6 A* p( E3 Q  g0 M3 |3 R5 i- s! {
http://www.sachetcatering.com/! v" Z: k6 Y# T4 o! }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! f$ K9 |0 J7 W+ W
6 U) T  q, _. w* z$ u62.Which of the following condiments are not soy based?: j3 @7 _2 Y4 \* c& m4 i
下列哪项不是酱油调味品的?
1 q; V) C0 Y; H( a' eA:Wasabi 日本辣根+ ]% @& H" I# Q

$ R. ~" Q% N9 a; B2 W3 f$ i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 Z) d* R" T( Q  q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 L* b8 x6 z9 ~9 l2 k1 [. f" h* n3 Q
A:Pasteurization  巴氏杀菌/ j! @& b$ ]: m
% a; I, U. l  B9 s1 ~
64.Which of the following steps is not the correct procedure for whipping egg whites?
( N, |: P2 p7 }* \3 g下列哪个步骤是不是正确的蛋清搅打程序?
: q$ D2 G! }" \1 j# s$ iA:Allow to rest before use. 允许休息后方可使用。
# L$ X0 U( d* v' V, P2 U+ H# x, t5 P/ P1 N% p% u0 |; L1 Q
65.The weight of a large egg is between:一个大鸡蛋重量介于:+ B1 S8 ~6 p' K( e7 r4 B
A:56g and 63g 56克和63克
$ K4 {+ F. ]* z7 @2 ^0 k+ H% {2 A; X
( X. k4 ?3 _: k. d66.Evaporated milk is a concentrated milk that is produced by removing. K' h0 L- x2 N& `( H; M
炼乳是一种浓缩牛奶 是去除什么做的$ I* P6 W3 ?8 a7 O# E0 l
A:60% of the water 60%的水
8 B1 d- o5 }0 `' `+ g; \& N, ]/ }. F7 `; y) z
67.A method of cooking that transfers heat through a liquid or gas is:
% _% i& b0 V% [* F& e1 D一种烹饪方法,通过转移液体或气体是:
% ~8 a! P2 b" }2 i, uA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
6 q7 Q- h( X5 x( l- yA:Gelatinization 糊化) c6 y2 ]* h# v) a4 k( B& e- N

8 ]0 p( c/ d' _/ N2 M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) ^  P9 q9 f- ?3 c: c* E
A:Braising 烤
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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:
# I4 ^1 Q+ Q2 S( N! OA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理' d* ]" s& h: b1 a: f

, x& m) a, V( u" w: 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
* H  z3 a; Q( a0 X& X8 aA:Fumet 原汁+ J" P2 v* w( T3 W

/ U  D& h* R/ r3 r. s$ a6 k72.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; l# U( @2 v) B9 R0 w4 a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 @! Q; n% Z* T5 r% @# ~* k
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73.Which of the following is a principle not used in stock making?
0 Z& T* M! v1 n! a下列哪一项不是用于制造高汤(低汤)的原则?: D0 R, z) i0 @# t7 U
A:Start the stock in hot water.开始在热水中操作- d9 e: X3 X, N8 x- G
9 ]8 T6 j/ }, P2 V& d# v
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; x' z2 w& I' {3 ]/ n0 L1 W1 |; r4 |6 r2 R
A:Remouillage 法语熬汤
' w, l- B: Z( I) ]) jhttp://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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加油!
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