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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。$ e. g6 C+ U* ^* H4 W: W& ~, w( Q7 [

. f. K# V2 J  Q6 R" f% U5 _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。
. r! U- t1 h! u& W; D: Z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
% H9 ?+ y; ~4 Z9 E- ~, N6 w, N1.Which of the following methods should be used to determine doneness in a New York steak?
- A; R$ p0 K3 Q4 n6 |. p2 H+ D4 d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)
2 i4 b( }, h2 Y3 {* `: tA: pressure touch. 压力触摸8 L% n& [" `) h1 k4 f8 l' U
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. v6 k: v: M! Z% b: w; D1 Z
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
  f/ {0 L; _: A8 ?# M% _1 [2 D( B8 iA: acid  食用酸
8 a% x  f: H0 l- A% y; O3.Vegetables are major sources of which of the following nutrients?- O3 ]2 s1 w5 f/ P* ~; C: E
蔬菜中包含的主要营养有哪些7 ?- r% x# {) p
A:vitamins and minerals. 维生素和矿物质。8 o5 c3 A: E- X5 F
4.Cauliflower is commonly served with5 `" G' i; d3 T% C
花椰菜(菜花)最常见和那种酱汁搭配2 L+ j6 q6 ~. D) ]0 l' c
A:Mornay sauce. 奶油蛋黄沙司8 r; J5 `7 _0 |7 ]7 {
5.Which combinations of products are found in pie dough?
, s1 y  {  T6 C9 |- V下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)6 F/ q0 k3 l) {0 l. o4 @1 s
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) N* R3 g/ I+ ]# w; u2 y1 q4 T
6The French term for mussels is 法国语青口(海红)叫什么) \% D4 Q6 w  r4 ^
A:moules.法语青口,海红" }" g+ W' E7 A# s4 n( t1 d
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' X, @: R: A1 X& R/ Q  F6 X
A:faintly fishy. 稍微有点似鱼味
. p! x  S" H1 s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ v( e! S1 E* D4 g9 l- H
A:2 days. 2天/ |" v$ G+ V7 y0 C
9.What are the principle ingredients in ratatouille? ; m: G; ]2 E; P/ J- @
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 M- I$ M' D9 R1 \4 C, FA:Zucchini, eggplant, green peppers, onions and tomatoes" c8 B8 I+ c9 Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 n+ H7 e' w6 u( O$ Z5 B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, e9 B1 _" C0 a) N* b+ Y
A:cook food in quantities that will be used up within 20 to 30 minutes.
/ b, t- a. ]4 m大批量烹煮食物要在20到30分钟内
' ?; W7 D) |& I8 Z3 @$ O11.What person has the authority to issue a Health Permit?% b: Q7 Y2 W3 Z; K
谁有资格颁发健康证(卫生证)。
# d0 m6 d. l9 O; `' IA:Medical Health Officer.' R/ C# {5 Q8 Y4 p9 B7 u
医疗卫生官员。
5 R# @+ r9 _; S* }- J+ k9 H& v; H8 i12.For what period of time is the health permit valid?
0 Q% G7 }0 t# k健康证的有效时间是多久?
/ o: w; H' N- j6 f4 _. DA:12 months.12个月
5 H" ], W7 J9 G' q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 H' Z5 @2 l7 D, R5 t在食物和饮料准备区,通风系统换气的标准时什么! O/ W& _, t; y8 u+ D
A:08 times each hour. 每小时8次7 h' v2 H/ w, H$ ]' i
14。The minimum temperature for manual dishwashing in the wash sink is  x: G( C8 N, }1 Y5 d. P6 ?( f* d
手工洗碗,洗碗池的水温最低多少度?7 ?8 o/ ?- D2 e- F- V* H$ y9 j( y
A:110 degrees F (43 degrees C). 43度
/ j. {) t3 c; S. Y, j15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 ?# z4 a# `* _5 j8 E+ v用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ p0 q5 m& p* J% V5 M5 Z2 tA:180 degrees F (82 degrees C).  82度" q/ o9 H1 Q5 ]0 }: w, z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: p' x, G- K" b; r* P/ O
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# a7 K; e- j/ `4 `( K7 B5 s* ]A:en papillote.  法语自己理解
. o7 H: m3 [+ v17。Wing or Club is considered a
4 y8 B! t' d1 y( D翼和CLUB 被看做是一种...3 l# B- ?# c: `9 v2 [/ r
A:Bone- In Cut     带骨切% B9 J; ~  Z. ?$ n: E5 a
18。New York is considered a   纽约牛扒被看做是一种
6 H. n% i" ~7 s9 X) N* j; F  aA:Boneless Cut     无骨切
5 ?% L$ A2 ^" f7 c, l* c9 T19.In general, a court bouillon for freshwater fish will contain, u1 c# u1 I. Q% T9 r) 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1 B1 d, k8 N  x8 G1 L, a
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" D3 {  ^: `' @5 n; v. u和做海水鱼同样数量的调味料和香料
8 q; Z2 g  V! E- z  g20.Anise is very similar in flavor and appearance to
' q  }/ n* J- M5 n( f9 [. h/ L八角和下面的那种原料有相同的味道
9 x' G8 Q0 P; ^7 VA:fennel  茴香% q; B& x4 }! w: Q4 u; i4 S
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! W6 z5 l% I5 m6 k/ J# X
下面那种原料更像大葱且有平面的叶子
2 I2 s8 Y/ g* \1 Z' G2 g' C+ _A LEEKS  似蒜葱 (这边人叫京葱)( G  y2 C9 j, v- w8 o1 S- D
22.Which of the following cutting shapes refers to a small dice0 P$ Q: R& U. E5 U" R
下面那种刀切形状指的是很小的粒(末)! x- ~  M6 w( K" N2 x& [1 k; O
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。/ C4 w1 S& r& _7 d& l0 s( T
23.Oil is added to the water for boiling pasta in order to
" S6 u8 B. ]% {6 I) v) X5 V: G向煮沸的pasta (意大利空心粉 )中加油是为了
& `" e$ H2 u! |A:prevent the pasta from sticking and to minimize foaming action., ]; R  _4 Q+ f, M* Q
防止面条黏合并降低发泡。
4 |, y# W8 D! w  J24.Which pasta dish features pine nuts and basil?/ E' K- L5 C) y9 k9 m0 u4 {
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
& b7 r/ t* B" J: l9 ]/ ~A:Pesto.一种绿色的意大利面酱
- [9 D% A9 N. _' _http://www.tianya.cn/techforum/content/96/563836.shtml* Y  R) w" }' [7 Y' c: r& n

0 n/ G" L, r2 c25.Which of the following is a spring vegetable similar to spinach?
- Q. f# X( ?; B下列哪项是一个春天的蔬菜类似于菠菜?* k9 z7 Y" k; \0 z' @" Y, Q
A:Sorrel. 酢浆草。
) {4 T' g; e3 F0 p+ t! D. ohttp://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:
7 \1 H! j; w( {* w% [$ O. J8 Z哪位厨师最早带来高水准浮夸的美食9 B4 T# |6 B0 I" M$ @& }
AAntonin Carême 人名 安东尼·卡罗美' y( G8 @1 l8 z

/ L7 N. ]6 L) h. P2 ?, a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 y6 A; i: o; L6 E) `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% |, }# P! T1 e: u
A:Cast-iron stoves         壁炉
3 e" M, }7 X* }0 ~6 A5 f) Khttp://www.usstove.com/products.php?id=6
4 V, z0 D0 k! t4 f* P3 C; B* M* i5 n2 `( I# S: e  Y3 x
28.The French term used to describe the roundsman, or swing cook, is:
' H3 Z7 G3 \% F3 P/ C6 A  {7 ?法国术语,用来描述roundsman,或摇摆厨师是:4 C$ x1 K/ W8 H8 p- B; m) J3 }
A:Tournant   图尔南
9 ]0 Y, s4 G2 g. n6 _, u( o" X
4 C8 k! k" ^8 Z, c( B29.Another term for the wine steward is:) G5 o, d2 q, v! i
葡萄酒侍酒师的另一个术语是:% Y3 \9 T( {, `  P6 t. ^  R8 p; N
A: Sommelier 侍酒师
% @) R! P7 ^9 s9 x2 o* f$ W9 B' y$ J- T7 Q& U& {. w4 G
30.Molds, yeasts and fungi are examples of a:/ v- i" E* E2 Y$ n- t0 J2 `
霉菌,酵母菌和真菌是一个神马例子
( h/ V: w. I3 q0 Q5 hA:Biological hazard 生物危害
' h, o" r. E4 W* h4 k8 _# ]) u! u0 I- H, ~8 v3 r
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' V' ?0 h' K, C3 h% @4 w! z根据加拿大食品检验局,食品的危险温度区在多少之间:
0 @# f4 D1 F7 ^1 KA:40° and 140°F (4–60°C)     4-60度
6 D1 N  [4 R# B: V! D- u% l4 m0 Z
  O- k: h& e' |32.All bacteria need the following for survival:
3 B& O  L5 r" l* p+ n6 }; W所有细菌生存需要以下哪些内容:; q, E" T$ k1 U( z: J
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; o: R/ ]5 g+ m! q
  [/ t  Q1 L2 C* E9 K- S7 c/ ~
33.Which of the following correctly represent critical control points in a HACCP system?% ]& s; M: b6 \( d* f, S7 F4 h1 i$ Y( y
以下哪项正确表示了HACCP体系的关键控制点?
# k! F! y; E- @6 uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( b+ o5 G4 O( y3 d! ^7 P, N0 l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ J& D7 I+ W2 y2 n; G1 }
; C4 Y: F6 E$ E1 v. w34.Which of the following is not an example of a carbohydrate?4 q* I. ^3 r: A% y
下列哪一个不是碳水化合物的例子?6 U4 L1 }" u' g5 X9 L
A:Essential nutrients 必需的营养物质( m) [- X8 ~% i  m2 y
8 ]! h! X7 |2 K) M3 ]+ I: _. Q
35.The process by which a liquid fat is made solid is called:
( x0 U3 X( g; R+ Y: B液体脂肪做成固体这个过程叫什么2 e) V' ?# o( G, }
A:Hydrogenation  氢化
5 O# }% N8 E0 J* @: E# |0 k6 e3 P; u7 \4 V9 F) A5 S& w- e# P4 Z
36.Which of the following is not an example of a fat substitute?0 W7 T$ H6 {4 [) J
下列哪项不是脂肪替代品的一个例子
8 K7 n- A( I& o4 aA:Acesulfame K  安赛蜜K表3 g8 z" p8 f; s$ j( r

. u  }7 S+ M: H9 p37.Health Canada requires that a product labelled "fat free" contain:
: E: {5 g7 s1 O! O$ O加拿大卫生部要求的产品标有“不含脂肪“包括:# z9 {" g: {1 Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 H- I/ q( a% x2 c! q+ v5 R( u9 |  Y; ^" M5 P5 d* V& R1 R0 ^
38.Which of the following is not a problem associated with converting recipes?
3 r6 a" H9 D% y6 B! A$ m" h& C下列哪项是不相关联的转换配方问题?8 M- x4 [$ [3 X# a
A:Unit cost 单位成本
' a2 }: A( `, O" d3 ^; {. @2 ^8 N$ f- [" l0 P0 M
39.The condition or cost of an item as it is purchased from the supplier is called:
- \6 ~8 v8 P( N$ X从供应商采购的物品的品质或成本叫什么
/ ]/ {- \% M0 cA:As-purchased cost 购买的费用, l' j9 a% r6 }/ |9 m3 l

8 H- J; F2 M. p8 T40.The amount of stock necessary to cover operating needs between deliveries is known as:
' {& n  k% n0 }8 J* `# v$ i8 L在新货到来之前用于日常所求的必要库存量叫什么1 i5 q6 h& \! K% p
A:Parstock 基本日常最低库存
9 z' ]- l$ O0 e  J+ g  I" E0 V- d
41.Which of the following abbreviations is used to describe the proper rotation of stock?$ D. j9 g5 V9 p* H  @$ O7 B
下面那个缩写是用来表明正常库存流程?
# v6 T; h; u+ S: U4 n# z! pA:FIFO=FIRST IN FIRST OUT 先进先出
- H& Y8 U3 `  N& f, T+ r* M
  R; ^: M# ~# y& h42.Which of the following knives is used to turn vegetables?
' c" V2 t$ V3 w4 K) E) `9 ~下面的那把刀是用来打开蔬菜吗?
6 Y  M9 [  L; q$ {+ E; o! ]! ?A:Bird's beak knife   鸟嘴刀
; M+ q7 P  Y5 {% a3 Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 G* E1 `* g; k2 I
2 D( ]: M" b5 n3 u1 X2 z43.What is an instant-read thermometer best used for?
8 T% t' {% g8 e7 B即时读温度计最好用于那方面?( I# c. l8 j& W0 G8 j
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- L4 M# z; T1 Q4 F) o6 O" r* R
& c+ w( q. a' h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 J/ D1 J5 q' j8 n* U- h* r下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ d$ F9 s6 W# k0 QA:Cast iron 铸铁
' |+ h& U. x0 [, B# t5 a
- @0 I$ C+ C% c8 [# k) S6 q+ X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! T2 T2 X4 R- R( G哪件装备下面有一个可移动的碗和一个S形叶片?( t# x* d/ e  P8 q: z9 R
A:Food processor 食品加工机
2 W$ V+ ~" c9 [7 lhttp://www.google.com.hk/search? ... iw=1263&bih=572  V6 h, w) [- p/ t! `/ Q5 L! V- u

+ I3 K: h6 s& \6 }46.Which of the following is not a rule for knife safety?2 N( E) J& B: H7 _! ]% o
下列哪项不是用刀的安全规则?* G: M; ~) e  M- }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; O6 y/ Q( G- P' G  ~/ j
' f( b/ s5 x& V2 @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' ?+ @% K/ w, w% A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 u8 ~6 V; J0 b6 u. x
A:RondellES
3 y  ]0 j% c1 N5 }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. q2 q5 O2 o2 e6 T6 t

0 m* I4 r/ _6 {" n48.Which of the following is a diced cut used to garnish soups?
( n; o, H( Q) O9 k! C) l% h下列哪项是切成小方块用于汤的装饰?
% B, s% v8 B( ~* A8 FA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- ?2 P& u! ^  z/ R& L
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( k- S& F9 e% h$ b
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!!——$ ?4 x+ A$ u* _( V# [6 ^* G
A:Gaufrette - p" q2 {3 h5 D1 w* }! [4 Y* p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- \1 x% G: i! mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 H: d. X; J4 q. X! o7 a: Q; T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" _' _, {; F0 o# ~& J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 j/ j$ x3 [4 R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)8 w8 O' ^! [% M6 R0 h% z
A:Cilantro 胡荽叶 香菜% g9 ]5 n2 `3 d" e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; L2 V0 Z. g8 G* v, H6 }
! K' U+ M, ]! h! Z* G60.Allspice is made from:* N( C' a4 ?$ @" U
多香果,  多香果香料是什么
& E$ p% T  Y' }0 A0 s2 Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' Q- E8 f$ ~* V/ d+ Y
A:A dried berry 干浆果
! u! ]: Z' y  k
( [* ?6 O) [' u  E& w9 Y61.Which of the following are used to make a sachet d'épices?6 ?( N2 l  G$ O% a5 O; v6 Z; G
下列哪些是用来做香包德épices?
, I0 s7 f/ B+ [: C& ?http://www.sachetcatering.com/
, Y! m0 o. A2 e# [% lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 m- ?7 l  N. v6 t) j  \

' b  z. F! J8 s" w! h6 w3 m62.Which of the following condiments are not soy based?/ Y' j" B' ?% V. J3 E
下列哪项不是酱油调味品的?, Z: n9 C  K$ U4 ~
A:Wasabi 日本辣根9 ]- q: U4 c5 b5 W
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 Z; n; }& E9 k0 Y% c$ G; b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:5 S5 P" J. @; T( t8 S% c4 _6 U% {
A:Pasteurization  巴氏杀菌: \2 o8 X# D: v4 F
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64.Which of the following steps is not the correct procedure for whipping egg whites?8 b# f9 V$ r" G$ P( g4 d. k
下列哪个步骤是不是正确的蛋清搅打程序?9 V1 W+ u  J! k( [7 N3 _' @
A:Allow to rest before use. 允许休息后方可使用。/ P( j9 Z: u0 W( h0 t  J! {

& f, J; g; v  N& U% ^& D65.The weight of a large egg is between:一个大鸡蛋重量介于:
  e8 t2 e- g3 E* \7 T, HA:56g and 63g 56克和63克
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/ ^0 }( ?# z& ^! c. ~7 F) Z" h; ]66.Evaporated milk is a concentrated milk that is produced by removing) I; Y% k( x: n; O& w4 ^' P
炼乳是一种浓缩牛奶 是去除什么做的4 ], N: r/ j8 ~- d
A:60% of the water 60%的水/ U8 D  J! N; F# |( a
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67.A method of cooking that transfers heat through a liquid or gas is:% l& T! {2 Q8 T$ h; I
一种烹饪方法,通过转移液体或气体是:9 ]0 |- D/ u6 v! ?: Q3 S, ]# p( B
A:Convection 对流' ?4 t+ j/ }7 ]  x" {) d
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68.The cooking of starches is known as  烹调的淀粉被称为, O3 T% e0 H) q1 e- F$ E
A:Gelatinization 糊化
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3 I! {. k5 z; k& |. ~+ o, o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ t" b( A% x" V0 S; E, m1 J- cA:Braising 烤
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! k! @' e% k' f: o* d# C, ?  R70.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:
0 e0 q: ]9 F  J1 _9 b3 [( lA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 }6 }" c! `( T$ H- a  w! s: W- e
0 }  J/ Q9 Q' m6 N+ z# o$ v71.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, x6 s. {( ?! {
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7 D/ p, S) m0 P# o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; [. N1 f1 E  b) U# D: \. V$ M! M

$ ?2 Y4 d8 {1 r6 a73.Which of the following is a principle not used in stock making?3 U( B: m  n. n$ N& E9 P
下列哪一项不是用于制造高汤(低汤)的原则?/ K3 |6 K  x0 W7 b3 O' V
A:Start the stock in hot water.开始在热水中操作
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) K! J5 B5 E  J1 w  d. b4 X74.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( J, w: J( Q4 {5 e
A:Remouillage 法语熬汤
2 a5 R% m' ]6 w( Q+ _http://www.haibao.cn/blog/post/176242.htm
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