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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。7 }* K( r; X; E* _3 P- z1 Z9 u

& f: J& a, `& }# u; F, Z& Y2 ?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。
8 |# a. h( j" k/ B# o' K4 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
5 l: w* Z6 @2 b, L' Q+ w+ u1.Which of the following methods should be used to determine doneness in a New York steak?
' H  `; I( {2 o& 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)
7 d$ M% n8 ~! n$ y+ [/ k3 aA: pressure touch. 压力触摸
7 A" [2 O& `9 a% Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: x4 {& V: w  N. z) R* F. {
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
& v6 A) a! T! ~0 A) K( V0 {/ eA: acid  食用酸
$ b+ K$ t+ X$ |: [- N$ B3.Vegetables are major sources of which of the following nutrients?: {1 s7 b6 \! m/ m/ B  O& s
蔬菜中包含的主要营养有哪些$ z! Z0 G. p9 r; @3 G
A:vitamins and minerals. 维生素和矿物质。
' R) `( W- c( R# t4.Cauliflower is commonly served with3 @) E- T) }0 }' B8 @8 `' Y
花椰菜(菜花)最常见和那种酱汁搭配% L  b1 n* `4 I! l
A:Mornay sauce. 奶油蛋黄沙司( N. W3 M9 `# _: ]3 W& i
5.Which combinations of products are found in pie dough?' M/ ]( [; M* ^7 J4 B
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ i! A) Z2 p5 [2 d6 O
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ }5 |# E0 M! M1 Z- Q
6The French term for mussels is 法国语青口(海红)叫什么% _/ Y* t: {3 l9 U( J9 b$ i3 e
A:moules.法语青口,海红9 g' \1 O6 V5 |7 w2 D! [' M6 k4 H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 W' R" G* \# V- n- Q0 a9 J9 s" @
A:faintly fishy. 稍微有点似鱼味
- r8 h1 x. L$ I8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 r2 z, \1 g9 w' k8 y1 O4 v
A:2 days. 2天6 B7 {9 X+ a0 S$ V( W# P- C
9.What are the principle ingredients in ratatouille?
6 Z- M9 z) ?9 o! H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 r" Z* X3 A6 }A:Zucchini, eggplant, green peppers, onions and tomatoes
# [5 B& }: ]7 K  x; q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 F2 \  h/ P/ o( k4 u10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 j+ G& }" o" T4 MA:cook food in quantities that will be used up within 20 to 30 minutes.6 w7 ?& r7 }3 f8 ^, B6 [) A
大批量烹煮食物要在20到30分钟内4 {% p+ c& z7 o  \, C- U$ }* |
11.What person has the authority to issue a Health Permit?; S& m" V; V3 i; m+ b
谁有资格颁发健康证(卫生证)。
( m4 n6 o6 ]) W/ fA:Medical Health Officer.
5 i% R# l( H7 C2 _医疗卫生官员。
, o7 x9 F+ }; [- k9 c# n7 Z" y7 b12.For what period of time is the health permit valid?
9 `$ N. f+ [" P健康证的有效时间是多久?" j8 b1 o) l& H1 }* w/ h
A:12 months.12个月
8 x  V% D$ S5 I1 U" T$ e13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' r; t" J5 F4 Q9 B+ K% X/ L5 _在食物和饮料准备区,通风系统换气的标准时什么0 y& ~4 Y6 X6 m
A:08 times each hour. 每小时8次6 f( v5 |  g0 |, t5 T1 P8 |
14。The minimum temperature for manual dishwashing in the wash sink is
5 m5 j7 f& o, h" M手工洗碗,洗碗池的水温最低多少度?, z9 G- h( H/ n% w/ @1 T0 M
A:110 degrees F (43 degrees C). 43度
, K) E1 B3 i: f- b- [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  S1 p: M7 A3 e. o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# G. y. B- _) I. U" r7 q: N% C1 pA:180 degrees F (82 degrees C).  82度: V9 f: v$ X* E6 `& f
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- C/ A# R) C8 r9 w% K  _" V% H用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 X2 |: M9 Q/ h, V( A( m6 cA:en papillote.  法语自己理解
- }* E% w3 l* T1 o# U7 i5 D  E7 V17。Wing or Club is considered a9 ]4 g' F& g9 e4 A
翼和CLUB 被看做是一种...* ]2 [; m% x3 h/ p6 l1 y! [
A:Bone- In Cut     带骨切. L4 r1 M8 Z$ h4 R* ]! V0 o
18。New York is considered a   纽约牛扒被看做是一种
' J, o& h0 Y  @( W7 W2 eA:Boneless Cut     无骨切
) u4 n2 H; b/ n$ ~) E  f19.In general, a court bouillon for freshwater fish will contain
% s4 ~$ o; l' A! v* u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* T" ]  ]3 R8 ?2 n9 x$ _" ?
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 m& \* E3 n. m" d% Y9 N和做海水鱼同样数量的调味料和香料. ^$ U, R, F. d; O0 p, A
20.Anise is very similar in flavor and appearance to" U; r4 D( a% X- _, N
八角和下面的那种原料有相同的味道& U+ y2 O! c  w3 s- {
A:fennel  茴香
' V; A' o% v: B21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" W% c7 ^; P8 @$ B& a; K5 \
下面那种原料更像大葱且有平面的叶子
$ T% @* r9 @/ lA LEEKS  似蒜葱 (这边人叫京葱)& V% y* Z$ X: I" b  ]9 R
22.Which of the following cutting shapes refers to a small dice9 N0 @1 p. C  |2 ]8 ^
下面那种刀切形状指的是很小的粒(末)% v& `& _6 f$ e$ P& H9 B' O
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# l+ w: p* M1 O2 Y23.Oil is added to the water for boiling pasta in order to
6 {$ M; U5 L; h5 u, [" e向煮沸的pasta (意大利空心粉 )中加油是为了) q6 e' ?9 w( b5 O) U7 ^8 |
A:prevent the pasta from sticking and to minimize foaming action." j7 B- G0 P0 d! u
防止面条黏合并降低发泡。5 o+ m  D8 \, e9 X9 i2 m7 L0 r
24.Which pasta dish features pine nuts and basil?0 d- x: l4 `% l
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), L2 O" b7 P9 |8 v+ X1 R
A:Pesto.一种绿色的意大利面酱 8 u" I0 c) d. l8 z7 \+ l" G) k
http://www.tianya.cn/techforum/content/96/563836.shtml
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2 l5 ]2 ^8 Z6 K6 n4 v: A  ~25.Which of the following is a spring vegetable similar to spinach?
2 W0 g& `. x* j9 g4 ^下列哪项是一个春天的蔬菜类似于菠菜?4 A' n: W7 }9 C) y: R
A:Sorrel. 酢浆草。
" j7 D$ {1 P. A& ^- rhttp://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:" [' I# D1 g% U3 j' Q  ]
哪位厨师最早带来高水准浮夸的美食
" ], L, l# l3 E& c. X. K' NAAntonin Carême 人名 安东尼·卡罗美5 j& k2 v! n( j1 H7 o8 Q, d! @; c3 t

0 A8 o- u* _0 [: _& M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# l9 \5 G& _8 s5 y- y- S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( z! W/ k" W8 i3 f
A:Cast-iron stoves         壁炉
( c4 u$ O& W  i6 P. f. bhttp://www.usstove.com/products.php?id=6
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* t$ ~+ r; z/ O. u" G. q  c5 ~28.The French term used to describe the roundsman, or swing cook, is:6 ~: U. @' j+ j# C
法国术语,用来描述roundsman,或摇摆厨师是:
0 b! [5 G" m; V4 A. M4 g* YA:Tournant   图尔南% _1 p9 q+ Y) d1 O% Z) v

/ D, I* S7 }$ N: ^* V0 K. k( i29.Another term for the wine steward is:
' K! W) z' v0 ~( [葡萄酒侍酒师的另一个术语是:
9 N# Q4 y! V8 z# i& |/ f) cA: Sommelier 侍酒师% O, m! \: N6 K: e! B( w$ [9 \2 \
" G0 p; R/ Z% G
30.Molds, yeasts and fungi are examples of a:
- C1 M, D! g) E: [霉菌,酵母菌和真菌是一个神马例子4 H6 C9 g' D- f* y: d3 b7 x
A:Biological hazard 生物危害- f7 W# R9 [0 F7 o

4 p. f6 h/ i" u- `' W1 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" P$ h# o6 j* i根据加拿大食品检验局,食品的危险温度区在多少之间:: R/ C' b' m( a; @& N) ^
A:40° and 140°F (4–60°C)     4-60度8 _" R7 ?+ }) |9 X% P4 K9 R! t

" ]2 R) L$ R# r+ i; B! C0 j32.All bacteria need the following for survival:
. r: k: U9 q4 z7 z% Z5 ~/ i# I所有细菌生存需要以下哪些内容:
2 Q. m* d0 l7 t; _( ?) _/ kA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  w  y- g4 p: V+ I3 l( W  k. I& L0 }; s& U; X$ y
33.Which of the following correctly represent critical control points in a HACCP system?, t" G8 k6 c1 v2 A/ r
以下哪项正确表示了HACCP体系的关键控制点?# J# ?+ ?% Y  @2 G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" ?; u( }/ G3 [0 T( O食谱,接收,储存,准备,烹饪,保温,冷却,再加热- d, X* c1 K" E) q. ]
6 P( N3 H8 g  k
34.Which of the following is not an example of a carbohydrate?8 P, N  R* P; }1 V" T: u" a# k
下列哪一个不是碳水化合物的例子?
. Y/ V! Z3 o; G& T0 P  E) w/ jA:Essential nutrients 必需的营养物质! i1 \2 P- K2 c4 n( a1 v3 \

0 L: t# E  I5 r- l35.The process by which a liquid fat is made solid is called:9 R* M9 L6 w4 r) `
液体脂肪做成固体这个过程叫什么
$ P/ \% \+ b8 [7 v. ^8 K9 T& gA:Hydrogenation  氢化
0 z' j. A, c/ L
7 T% T& r+ y  s, @: c36.Which of the following is not an example of a fat substitute?- Z; }* g6 X2 H$ {/ c
下列哪项不是脂肪替代品的一个例子
. T) |  I( d* r/ V4 q! }) F& bA:Acesulfame K  安赛蜜K表
  v+ F2 M. f: ?2 M/ y
' }7 X# i+ K& X0 E7 _; e) J4 p* G37.Health Canada requires that a product labelled "fat free" contain:
% I8 Y" C) l2 ?. M$ ]加拿大卫生部要求的产品标有“不含脂肪“包括:
) p3 N) E, ?& G/ J8 x- }6 ^! qA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ N  M9 r$ b6 H% Z- g
1 f1 F+ ^- K# _: L0 E. S" O
38.Which of the following is not a problem associated with converting recipes?+ W& P7 j$ R, c! j# K
下列哪项是不相关联的转换配方问题?
4 p( a( V# H0 aA:Unit cost 单位成本1 e% O) d1 M4 J* M' s
5 s* M1 r' I, Z! a/ ]+ W# j# {- U& c
39.The condition or cost of an item as it is purchased from the supplier is called:
8 C8 a* R9 j# z从供应商采购的物品的品质或成本叫什么
* Y/ S5 t  j' |4 I; uA:As-purchased cost 购买的费用! c% j) i: Q/ E4 L

; x! g. W0 o. G6 \- c( r40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ S% o4 g# u2 b$ J在新货到来之前用于日常所求的必要库存量叫什么
8 ^" K' W- h5 D4 j# c6 o/ ~A:Parstock 基本日常最低库存
1 A" Y! i* ?4 U5 V7 F+ R* e, k( b' b1 z2 ?) R
41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 S( ^5 E1 Q3 D( e  H$ N+ m下面那个缩写是用来表明正常库存流程?
3 z/ q( ^8 w" k' {. e% TA:FIFO=FIRST IN FIRST OUT 先进先出
/ f) k3 u7 F7 q+ L- p& G# r8 n6 h. `5 |* j/ a
42.Which of the following knives is used to turn vegetables?
9 s9 z) g8 I' Y7 X) d; c下面的那把刀是用来打开蔬菜吗?
2 F5 j! x* K$ H/ X) ~7 X) iA:Bird's beak knife   鸟嘴刀
3 ^6 ~4 D2 _, m' lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! E: H0 V# q, R3 }) r( D8 j% q

& }" l9 S9 u# y" P; A43.What is an instant-read thermometer best used for?
! I4 D( l( ^: y( N) ~即时读温度计最好用于那方面?/ l# c+ }: a' M9 @4 a0 D
A:Checking the internal temperature of a roast 检查被考物品的内部温度
" G! [9 V5 `2 _) \, K2 K0 _3 ^% t& \2 T6 j" j. n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) U+ ~* v8 e( }2 q9 W
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ n. D" ^* P* SA:Cast iron 铸铁& U7 P6 V# p" C( Y2 a# G
2 O0 V. ~! Y# E9 i- H
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% R! V0 H$ H" B$ [哪件装备下面有一个可移动的碗和一个S形叶片?" g) u4 U* r* k8 H
A:Food processor 食品加工机! }1 o- U8 |! [  G& L- M/ g
http://www.google.com.hk/search? ... iw=1263&bih=572) C# d( R- w1 n% _/ _1 u. k

6 S6 R9 h% y' F46.Which of the following is not a rule for knife safety?' R3 X4 B2 h9 d, f0 \6 y. f2 {
下列哪项不是用刀的安全规则?
7 K/ p& t) ~1 o' h) M" [6 EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 h$ u; a6 J- e8 F" F3 p* V
5 f& w9 r) `& \! O+ n' n1 x$ m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% p0 h* @- P. z: y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, M$ X9 A4 p2 J9 Q! t& e% ]% {) A) SA:RondellES 8 p* ^2 z1 I) q8 e2 A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 j: P) o) ]1 N! P2 P! i7 D

: Z# g& I7 p- e. G6 x( j9 d( t48.Which of the following is a diced cut used to garnish soups?% K. J8 ]& ^8 I" Q% L) t5 |3 ^( h- O
下列哪项是切成小方块用于汤的装饰?
$ ?3 M  x8 |: U! t8 x+ xA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 o4 G2 J( \; t( T* A1 ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& ^- v: j- W  g6 U' b2 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!!——: I- h7 C# H5 a# W% X* k- f
A:Gaufrette
( ^6 A8 A' R- @! @0 z, S. i0 s, Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# h5 |+ Z3 ^- E- A' jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& v" s* ~  ^2 X9 y+ V) x$ vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 ~: s% H9 `" Q; H/ \/ a' i% o: M# @2 y8 K) Z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 u5 x' C4 _. Q% 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)
. t6 J. F8 `, H: R: l* R1 ZA:Cilantro 胡荽叶 香菜
* Z& X. |7 B( [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 D1 Y! S# O6 }: L8 i; [# `& k
" T9 ^. `/ t5 M6 B0 G60.Allspice is made from:  a& F" L$ j6 s/ s3 H# c3 o
多香果,  多香果香料是什么' y3 c- ~6 H: @% a; R" R4 B; t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 I. Z; b9 G6 G' ?A:A dried berry 干浆果
4 p8 j1 t# a9 t5 O3 b
3 e5 p% D2 c. e. }) D61.Which of the following are used to make a sachet d'épices?
. g& g# {. g0 X9 _, S, M: x下列哪些是用来做香包德épices?
* N4 j2 m1 I% _; J1 l$ V4 h# u$ y% Dhttp://www.sachetcatering.com/
7 P& ~2 M4 V) K/ cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, j5 I; h* s+ e! S+ n
/ J! F/ K, p4 v! F# k  Y% `: Y
62.Which of the following condiments are not soy based?6 M+ X. X  d/ G5 @4 D3 i" _/ K
下列哪项不是酱油调味品的?+ T4 [; [. I9 e* N; N& M
A:Wasabi 日本辣根
" }) r7 o. p& w% O6 _* X) K$ F
2 Q: Z0 K* s) @; i. W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ u, T. t' I$ }; m' `2 k! D9 P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:! s' O1 ^4 U4 I
A:Pasteurization  巴氏杀菌, A5 v" K# M: {: D
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 w' p4 ?; {7 J# `3 U* p
下列哪个步骤是不是正确的蛋清搅打程序?! [2 m, W6 q7 g% U- Z2 e6 p$ K+ I
A:Allow to rest before use. 允许休息后方可使用。
9 \$ c( q% A8 l6 N! I" U
9 q1 ]* _' \+ t& s7 w" }0 I65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 ?* m% w9 S3 D. y$ FA:56g and 63g 56克和63克# `- R* R1 Z% Y  Y, O; F
# I1 N# Y3 R1 t& }
66.Evaporated milk is a concentrated milk that is produced by removing
& I5 z7 X* `3 g" L! P( G1 a# g炼乳是一种浓缩牛奶 是去除什么做的
' I/ ^5 h$ N8 V$ e: mA:60% of the water 60%的水
; s, h# a2 B# k$ V4 }* A5 ~  y6 q3 F; a# K  v; S5 H
67.A method of cooking that transfers heat through a liquid or gas is:
7 Q' ]8 }* A$ a0 d一种烹饪方法,通过转移液体或气体是:
/ D% g& p. y- S% c  @) S  {+ }A:Convection 对流
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; H% `" T; v% k  t  m3 A: V68.The cooking of starches is known as  烹调的淀粉被称为
: _3 t" X; k  }% R/ d! W" a8 xA:Gelatinization 糊化. {3 A/ ^* ]: h$ w

5 o$ G8 m- j- l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& Y5 i4 s" Y! r, y9 R1 j2 `# vA:Braising 烤/ ?7 ~. e8 i, S4 h9 i4 F( M1 Y

' f) B  O  J5 l5 F70.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) x( G' H$ q- R1 n
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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& n: d1 t, I& M2 w4 G
A: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
, K% X( q0 N0 N/ \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 x/ u! T9 W8 a, x$ b. E! V6 F
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73.Which of the following is a principle not used in stock making?. h. I6 I- A5 ^3 \  S# Z4 l
下列哪一项不是用于制造高汤(低汤)的原则?
$ s. J0 x. `" B0 BA:Start the stock in hot water.开始在热水中操作
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" z; e: y. P& O4 {; M74.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  w1 B. W6 y( Q
A:Remouillage 法语熬汤
5 @/ j, U$ n5 r1 j2 Chttp://www.haibao.cn/blog/post/176242.htm
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