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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。/ ~: B' E" O1 b  x9 {

( @- @$ m1 Q. ]' @) l; g& N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。, D- b7 J) ~9 W4 Q
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
1 K# @  S- u+ b( H2 a3 \. T1.Which of the following methods should be used to determine doneness in a New York steak?: {- [. i3 S  @% g7 ]  g0 B7 x9 c
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* u; V$ P% k3 g+ a! f3 w: \A: pressure touch. 压力触摸
8 l( w1 q9 m2 C; \0 F: {1 q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ c+ C# G1 E& C) A
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
6 Y% a  c/ p( W+ f: P5 ^* k0 DA: acid  食用酸
/ ^- q8 Y; A. e* y! Z3.Vegetables are major sources of which of the following nutrients?" G$ s5 Y7 p2 |0 c' X  Y" n/ h
蔬菜中包含的主要营养有哪些
- W5 N3 f' G/ x" ZA:vitamins and minerals. 维生素和矿物质。
* T& [5 N! B9 H5 M4.Cauliflower is commonly served with$ ^4 d' b. B# X9 Q, O
花椰菜(菜花)最常见和那种酱汁搭配: G0 S* @0 W+ i& d( L) R) p& Y
A:Mornay sauce. 奶油蛋黄沙司
) U) A; Q+ O/ c9 h" F+ g% G, \5.Which combinations of products are found in pie dough?8 @6 Q9 ?0 B) g1 \
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# K# [' t; y, w' d* dA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; u9 A  J/ j# v  V& N5 c6The French term for mussels is 法国语青口(海红)叫什么; D+ C5 Q3 Y$ r: F9 Z
A:moules.法语青口,海红
$ t7 E- M# [1 F+ S6 ]7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; a* N5 N; X1 }7 C; f& T8 [
A:faintly fishy. 稍微有点似鱼味
" b' ^# y" t5 b8 x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# L$ }6 J6 m* z, xA:2 days. 2天: f1 F* }/ N/ K+ |& y
9.What are the principle ingredients in ratatouille?
9 l' ^5 T* ?7 G% }炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), U6 T) a6 R7 b3 m3 K2 l
A:Zucchini, eggplant, green peppers, onions and tomatoes- w) w5 Q( f- O% H  ?/ [* X& _
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 G! C$ U7 a: S% N10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 K  S( i, n' AA:cook food in quantities that will be used up within 20 to 30 minutes.) x: Q* d1 e% ~4 s- ~: u
大批量烹煮食物要在20到30分钟内! Q1 n0 J2 o& G; ~# y1 {* N
11.What person has the authority to issue a Health Permit?
/ y% }3 t5 ]  `- H谁有资格颁发健康证(卫生证)。
+ N- r* z# v4 k' V1 rA:Medical Health Officer.
1 U) F. a. b) Y; M6 [医疗卫生官员。- z/ M& Y- u2 ?" t1 Z" }- a
12.For what period of time is the health permit valid?
0 A' C5 x$ w+ J0 R$ I' ]健康证的有效时间是多久?- u8 c3 Q1 q1 h5 W: {6 T  i
A:12 months.12个月
! T! m$ U, w6 x+ v  N13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 Z, E2 t. V( C) V$ N
在食物和饮料准备区,通风系统换气的标准时什么
# [: u0 @) ]6 B( m( wA:08 times each hour. 每小时8次$ P+ I. P, m7 R& n) O2 q7 q. s+ H
14。The minimum temperature for manual dishwashing in the wash sink is
( H- w& ]. O8 I' |; u# x手工洗碗,洗碗池的水温最低多少度?
$ G: J( Z; ~0 ^! q! h2 |A:110 degrees F (43 degrees C). 43度7 J/ G0 Q7 b. u. w* o
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 ?) ]& v! k" W+ i6 `( A$ _
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 `4 m6 l. [  V+ T% K
A:180 degrees F (82 degrees C).  82度$ T1 I' G; L# }0 L8 w& ~7 Y5 _8 }
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  m6 u+ `. d6 t( `# h" t
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 j: v5 a$ X, T& c* T, s  I
A:en papillote.  法语自己理解7 u6 o8 R# P1 z5 o3 {' f
17。Wing or Club is considered a7 V0 s: |' ]- P% N
翼和CLUB 被看做是一种...3 l9 E9 c0 Q5 E- Y' I, u) O
A:Bone- In Cut     带骨切3 ^0 U! A% V: b: G" `" x3 Q
18。New York is considered a   纽约牛扒被看做是一种
6 J) y3 h* ?; k2 Q% tA:Boneless Cut     无骨切  `5 u2 i, Z/ q4 y5 e; G
19.In general, a court bouillon for freshwater fish will contain* Z) P- `1 p; |' n/ h5 r4 U, K
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4 K5 g$ [6 {1 \4 ^1 d
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.. n) e$ G% t: V
和做海水鱼同样数量的调味料和香料
" a9 k  @7 u* O4 k; ^" Z! @9 W# J20.Anise is very similar in flavor and appearance to) F- I+ k4 O. t; T2 s$ K+ B
八角和下面的那种原料有相同的味道
$ E8 J& H& M( N6 a) MA:fennel  茴香
! I' I1 V. K% E# z3 t21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' E7 H1 K/ h# C
下面那种原料更像大葱且有平面的叶子3 s9 Z' Y7 M1 Y2 _
A LEEKS  似蒜葱 (这边人叫京葱)
0 V" Q' T8 U0 }22.Which of the following cutting shapes refers to a small dice
! I  \  `1 f/ r3 a9 c3 G下面那种刀切形状指的是很小的粒(末); j$ ^+ m6 |$ ]7 m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。' ]) ~8 K0 N/ R) K: o
23.Oil is added to the water for boiling pasta in order to
7 r5 x7 N" z* R  }向煮沸的pasta (意大利空心粉 )中加油是为了/ T  `4 u3 K3 L/ ^6 V
A:prevent the pasta from sticking and to minimize foaming action.
! M5 z3 @* Q8 T( J( o8 {- n8 c1 ~防止面条黏合并降低发泡。
! J0 p# ]+ o! ^7 m4 e. |! o24.Which pasta dish features pine nuts and basil?
8 {5 z0 P) m  J8 ^/ @1 p1 x+ }. S7 s下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 C+ ^4 k3 k! ]( k! @# W3 y; }A:Pesto.一种绿色的意大利面酱 7 C1 P( Q. f  b3 x6 t
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?4 R. v: V) J) d/ ?! ^" S
下列哪项是一个春天的蔬菜类似于菠菜?) z2 n6 w$ J) \& K
A:Sorrel. 酢浆草。# M0 ]7 U, F' N' b
http://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:; S+ s9 I$ l$ g2 D2 ]3 b
哪位厨师最早带来高水准浮夸的美食
* v0 U0 ]3 p- ?: B" n2 sAAntonin Carême 人名 安东尼·卡罗美
% Z# E# J) ~7 i+ H' C5 J1 q
% R2 v0 J2 @! G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, ?0 P; N' }4 k1 U
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* R2 c( O8 a  e9 U& ]3 A
A:Cast-iron stoves         壁炉
7 t0 N+ v8 m4 ]8 ?3 vhttp://www.usstove.com/products.php?id=6
( i- [  @" r: s# N% X
' h" ?8 W$ C. \" B+ O# V& {2 y3 n28.The French term used to describe the roundsman, or swing cook, is:
3 \) D: q5 A8 k4 |1 _% p法国术语,用来描述roundsman,或摇摆厨师是:
) `+ J6 B; H1 |A:Tournant   图尔南
6 p6 O9 Z1 y  y) [3 I6 i: M; q, E/ b& O' T# d0 P5 m& n  {  r
29.Another term for the wine steward is:
0 {4 P4 \! d$ ^! d; [9 g葡萄酒侍酒师的另一个术语是:1 a: Y9 C7 E0 x: W8 i
A: Sommelier 侍酒师
% t% x+ w& J2 H$ U0 y5 A& I6 O8 {
, T1 }+ {* ?5 i; z* V) ]: b30.Molds, yeasts and fungi are examples of a:* o1 \6 u+ W2 _$ r( k1 h1 _, O
霉菌,酵母菌和真菌是一个神马例子5 ]" _0 w; Z( M1 S
A:Biological hazard 生物危害8 E' M8 L6 a4 ]/ l4 |' D
+ u: {3 ]4 m8 W" E3 l
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 m% g( {0 x2 M+ [' \3 ~6 F根据加拿大食品检验局,食品的危险温度区在多少之间:
' a5 w! L$ v9 d; [( N; SA:40° and 140°F (4–60°C)     4-60度
) c8 e% J# S5 e& S0 B0 u1 A' ^8 q' e( [1 X7 t6 w
32.All bacteria need the following for survival:
0 ~" d: q" f  p* O& o- j所有细菌生存需要以下哪些内容:9 t( o! M4 \% m; M* @( o4 ]+ j
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 |7 W/ U2 N! {, e$ A
7 Z/ v3 F$ u! G33.Which of the following correctly represent critical control points in a HACCP system?7 l$ l1 c/ \; Q, Y* p, Z
以下哪项正确表示了HACCP体系的关键控制点?4 r( N+ ]: ~4 Y2 n# X  n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( b4 h; Q6 E% Q; D食谱,接收,储存,准备,烹饪,保温,冷却,再加热  q7 q1 Z4 i% y& b  O5 b6 s# X# w9 T- L
6 [  _* X! H; N1 J
34.Which of the following is not an example of a carbohydrate?. ~$ B8 W8 x9 j9 I+ \2 G' g& Y
下列哪一个不是碳水化合物的例子?+ Z1 D8 ]* Y0 ~0 a
A:Essential nutrients 必需的营养物质% E/ L, l# W1 d+ g0 h

, @* Q. h8 |/ \# W8 u" @5 x: T35.The process by which a liquid fat is made solid is called:$ f  _9 [: M/ t7 }& e- B" J
液体脂肪做成固体这个过程叫什么6 U& V, U5 y7 b- o0 P$ k
A:Hydrogenation  氢化
5 U5 Q* F% Z& Z- i6 g4 h" R9 t- K
9 V, k0 S0 L# G; W9 ?3 u4 y' e36.Which of the following is not an example of a fat substitute?
6 ~- R+ H9 D9 Q- o+ Q( u) A下列哪项不是脂肪替代品的一个例子
: U2 r0 I7 q* y. yA:Acesulfame K  安赛蜜K表0 s/ O' D2 Q* C$ d( c- |

$ S4 L. u9 e" I: I" D# g37.Health Canada requires that a product labelled "fat free" contain:  `* V4 w" r% i8 e
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 I) T3 D2 @% {! S- R5 bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ `, J4 c4 m$ T7 U
3 [, t9 Q$ B' d9 r" ^. U6 z3 j38.Which of the following is not a problem associated with converting recipes?
- b% V6 P! n: f- V0 U下列哪项是不相关联的转换配方问题?
, V1 I. N0 A$ zA:Unit cost 单位成本3 x; }6 J% t9 a3 \5 K7 E0 \

6 `. R! S, o& W2 R  Y! W0 A* z39.The condition or cost of an item as it is purchased from the supplier is called:: |2 k- \9 R  V6 V5 e  j
从供应商采购的物品的品质或成本叫什么
+ Z1 ^  C9 J  A* c9 a! ]/ Y" l! LA:As-purchased cost 购买的费用
* A! i) P0 ^0 q
7 B9 E0 T& N5 u0 z" L# v40.The amount of stock necessary to cover operating needs between deliveries is known as:
: F+ Z/ Y& }% R6 w( |& q在新货到来之前用于日常所求的必要库存量叫什么
+ x4 p: [8 S0 i8 E8 JA:Parstock 基本日常最低库存
# S( I3 q3 l; V
! _" u7 J( R7 ]( w9 q5 Y1 m41.Which of the following abbreviations is used to describe the proper rotation of stock?  o7 d7 j* A; _, S# M  H! Y0 E& l
下面那个缩写是用来表明正常库存流程?) c+ L6 n$ s5 z7 c1 k8 t7 ~0 y
A:FIFO=FIRST IN FIRST OUT 先进先出
6 [7 o6 `. i6 f) |2 s1 I$ g0 Z* `# c8 }0 ]3 x
42.Which of the following knives is used to turn vegetables?- W0 D, W1 M$ `# c9 V$ K
下面的那把刀是用来打开蔬菜吗?
3 u5 ^1 l' J% M0 ]" C& oA:Bird's beak knife   鸟嘴刀( J/ m1 P* h6 T# M. Q9 K! P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" l) k% ^# I7 [/ V& ^8 q) W# s$ t& l# q+ V2 z
43.What is an instant-read thermometer best used for?, z- W/ {. Y& H" ]
即时读温度计最好用于那方面?
4 O( E  Q7 l9 BA:Checking the internal temperature of a roast 检查被考物品的内部温度0 H7 D* v9 a5 B' g
8 ]# F; x; ?' D& x$ x, n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. H9 w1 n- G) I8 Y- j) M下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 [  z* X3 @" u$ f, \* J$ jA:Cast iron 铸铁% J6 M0 L2 d* m
" V& n/ f- a; a  O3 f/ ~# v
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( p7 S& y) n0 |. b# W哪件装备下面有一个可移动的碗和一个S形叶片?( o, v, Q) w6 T, l$ E. L5 s
A:Food processor 食品加工机. l* A( l1 O3 _6 Y
http://www.google.com.hk/search? ... iw=1263&bih=5727 c2 ?6 \+ b( g
; a: `$ f1 {8 g
46.Which of the following is not a rule for knife safety?" N/ H5 @; w. Y; E
下列哪项不是用刀的安全规则?
* B+ _. F8 `& Q4 u: A: J: F- LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: t1 |% J7 p* b2 ^8 Z& P, S* n. w1 s4 [+ d9 @" B
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: f' n- C; Z& g6 ?' W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# J) P2 `' G; r. v
A:RondellES
2 {, W1 d3 K7 W, E& Y* ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 N4 @+ F3 e* A& W, }$ ^

2 g8 D6 [! _( }6 }. u9 S48.Which of the following is a diced cut used to garnish soups?
5 r* Q3 |) S( m' f下列哪项是切成小方块用于汤的装饰?* t. q6 t* i3 ?5 i$ Q" g4 C
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! }9 h7 q4 r1 C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 t9 r5 s: z0 S& M* _5 S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!!——( m+ A7 s" w; V: N- b
A:Gaufrette ; d! P( F$ o- X$ H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 P/ F4 a0 U- [1 Smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 c- p+ T0 ~( w9 v# E7 GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 _: b) a# {; y0 V5 J2 n$ V- J. r' Q, B: O$ p  k( p' i
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; R3 ?1 ^5 L3 n% B) x7 e5 w+ M) o0 w
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)/ K0 J# }* p" ~( T
A:Cilantro 胡荽叶 香菜# `  a0 {0 m: A6 v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:7 q3 O& e. b7 s) h/ m" `9 t
多香果,  多香果香料是什么
; p6 l( P) v$ @) h: D" e# @. Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 l  x# x% |3 x/ EA:A dried berry 干浆果
3 @3 d6 L1 K6 K1 E( H) `: x* M$ f$ N& h
61.Which of the following are used to make a sachet d'épices?
  }% A! h* q  w8 i; |+ a下列哪些是用来做香包德épices?
" r4 w4 k! l' @9 X5 i: phttp://www.sachetcatering.com/0 V9 G, Z' y! B/ m, p# b1 l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. E& i5 j& c5 x, O6 v4 v
: R" `( l/ A( [; [5 d7 x) m62.Which of the following condiments are not soy based?
4 ~+ t' ?. z8 E- y$ Q下列哪项不是酱油调味品的?$ G* e* r9 ?& o$ a$ b
A:Wasabi 日本辣根" H+ k, _) A9 n# V

+ ~$ t; s& e* ?9 k1 e- V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, Z& e# h, H0 z  O
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:
: J0 X0 E' B' L3 qA:Pasteurization  巴氏杀菌
8 D6 x% k4 y  P9 b$ q& p; x4 J5 ?* z) _. Y6 b- ~6 ~
64.Which of the following steps is not the correct procedure for whipping egg whites?' ^3 L: {; f) U7 v7 h
下列哪个步骤是不是正确的蛋清搅打程序?
/ H$ D1 n* A5 q$ W  P, Z. YA:Allow to rest before use. 允许休息后方可使用。
# w. j$ r1 b6 o* a. t* E3 k( Y' \& k$ {! H8 b
65.The weight of a large egg is between:一个大鸡蛋重量介于:
& q7 ~/ a% g0 Z# E8 l3 CA:56g and 63g 56克和63克9 ]  z0 q5 M# i6 l1 `% Q% N3 G
$ @" R( @- G% G$ E1 N1 l9 n
66.Evaporated milk is a concentrated milk that is produced by removing9 \8 R3 x' H* ^1 Z% N6 b
炼乳是一种浓缩牛奶 是去除什么做的6 B5 p1 f2 d2 p
A:60% of the water 60%的水) }" Q0 h: Y8 }( m1 L1 \

% U7 c, ?* S( @: u+ G67.A method of cooking that transfers heat through a liquid or gas is:$ f. u; ^, B9 ]
一种烹饪方法,通过转移液体或气体是:
( D7 R1 e3 A. {8 _& yA:Convection 对流' N5 r7 D. Z7 Z. t- ?' g+ D

, P3 i! a2 ]1 ^4 E( K, z- \' e68.The cooking of starches is known as  烹调的淀粉被称为- H1 `- v! h" l# y
A:Gelatinization 糊化$ n/ d. R( J& u  |& V

  l0 M6 W. z. H4 z4 ]9 {) b9 Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% ?1 V5 P* }4 }. m$ N" tA:Braising 烤
6 j: ]4 m1 S' i" S
- `9 N8 h' F4 g  V( H& M" K70.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:% E' H, x. A' }" i
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 `: `: B. D. A3 S& F0 Y+ f" P# O; L) ?4 B
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# B/ k8 j% ~, `8 w8 c. U
A:Fumet 原汁
1 o" {# L- k3 s& H, v0 i* S( q/ T7 F" [' E$ D6 J- j7 u5 l
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8 @: g: z  w) W: n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 X. T/ l$ R* K. k
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73.Which of the following is a principle not used in stock making?
. O. g/ \1 g$ J/ D8 S% S9 N下列哪一项不是用于制造高汤(低汤)的原则?
$ ], o0 G# F* k, lA:Start the stock in hot water.开始在热水中操作. r; \2 }* \1 V& }1 |3 H

" x' B/ u; t* s" L6 C$ E4 Z74.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. d) i& q7 U1 W9 M7 b. E# ^( P
A:Remouillage 法语熬汤
  D4 \& |: ^" K/ E4 ?- t# }+ [http://www.haibao.cn/blog/post/176242.htm
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加油!
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