埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9793|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
( l. ]1 w$ J' r: [' Y* P! b( p8 S
% y3 B1 r6 R; ^. y5 ]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。
% Z8 E! W9 a) P另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
  o; p: |* t4 Q$ o2 p0 t) a1.Which of the following methods should be used to determine doneness in a New York steak?% ~1 W' l6 S+ [, \, c1 |: G4 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)
+ n1 N4 F% Q% f9 k$ Y6 _8 y! R* vA: pressure touch. 压力触摸% q/ P% a8 |& H  C
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) \' V' P/ G4 T! 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
0 @4 J- a/ @* XA: acid  食用酸' _1 R5 R7 l  S* m8 O% j
3.Vegetables are major sources of which of the following nutrients?; s' \' O- g, V4 \3 z
蔬菜中包含的主要营养有哪些
2 U" ?  m' q! x' FA:vitamins and minerals. 维生素和矿物质。
$ \+ o* z1 w. |! F( t2 D( ^4.Cauliflower is commonly served with0 n5 k* A! L; A/ [9 |9 _9 g
花椰菜(菜花)最常见和那种酱汁搭配
9 |1 B4 Z! a/ \" nA:Mornay sauce. 奶油蛋黄沙司
' J2 V, T5 }& g+ A2 u5.Which combinations of products are found in pie dough?
# S3 j/ f9 F. i$ O* Y, 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??)- U7 T, E. v# q  f2 Z* F
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  K; h2 X$ K: H+ f. I6The French term for mussels is 法国语青口(海红)叫什么4 c3 K# x* m' l. _9 K
A:moules.法语青口,海红
' B3 u7 O! D0 Y: |$ w; K7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 L- V% T/ O) W1 B$ h& I) t3 E4 w2 UA:faintly fishy. 稍微有点似鱼味4 ]# \) n( A6 O- ~( S8 n/ l
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ T+ u- t6 u# L, o& LA:2 days. 2天5 z1 N: A8 n; }# [( l' o
9.What are the principle ingredients in ratatouille?
- [7 p# G: K/ ?$ i+ g9 N. k5 z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 T2 |, I0 h9 O: I. {, B: ?6 ]8 OA:Zucchini, eggplant, green peppers, onions and tomatoes
$ `" @7 i% [; @3 D" ~9 a西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( l8 C; L* X7 W7 h4 }1 O( x: F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 y* X* U4 v! W2 KA:cook food in quantities that will be used up within 20 to 30 minutes.# O5 I0 N: J* P& D4 Z
大批量烹煮食物要在20到30分钟内+ D/ {; B1 U, c% ^4 B; C4 B. B# e
11.What person has the authority to issue a Health Permit?: X2 T5 F: _, Y. M
谁有资格颁发健康证(卫生证)。
) j' `- n! z- ~" zA:Medical Health Officer.
$ M1 r1 n3 m5 ?3 E医疗卫生官员。
) [  L8 D. }& D$ j" k" |12.For what period of time is the health permit valid?
! D$ n0 @' E( P9 r$ t3 `# ?6 A健康证的有效时间是多久?
# T( `8 m( a2 nA:12 months.12个月& O, W- o4 ?( o! T6 R! ?3 Y' m
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 C- o' x5 h- ]在食物和饮料准备区,通风系统换气的标准时什么2 O6 l6 I: |/ e
A:08 times each hour. 每小时8次7 \- E& G- N' {5 F: }+ x# C9 Y
14。The minimum temperature for manual dishwashing in the wash sink is9 \' a: h2 ~% [- ^. G
手工洗碗,洗碗池的水温最低多少度?$ b0 B4 G0 V7 z9 L0 L9 o: Q4 @3 u- K
A:110 degrees F (43 degrees C). 43度
0 G3 M0 M' j" K* v15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- V6 q, j  D# s. k6 a用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 v0 f3 y' V) G7 T7 ^
A:180 degrees F (82 degrees C).  82度% q3 Z0 G6 k' u5 Y0 s/ c
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 k, i" y' P  g/ d/ N( a) u
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ R3 w1 h! P+ V' y/ H) OA:en papillote.  法语自己理解
+ a$ e+ \2 }% s4 m17。Wing or Club is considered a# i0 R2 g- Q( ~6 y, T
翼和CLUB 被看做是一种...
0 h6 V& o" }9 y4 {, Q; sA:Bone- In Cut     带骨切
3 q# D7 j& b9 f/ Q& V' C5 U, o18。New York is considered a   纽约牛扒被看做是一种, z  E6 }# B6 `' K% ~& }
A:Boneless Cut     无骨切
+ Y# R2 l( D) }8 c9 @19.In general, a court bouillon for freshwater fish will contain
) j: y% ~" K. J7 `  D! \) @; B5 a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 I5 R8 W1 N  _7 S9 n( }$ m) L: f
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% B& B+ Q, U: Z: E% C* B
和做海水鱼同样数量的调味料和香料  r7 {" S+ t+ S# f/ Y" I
20.Anise is very similar in flavor and appearance to. J. O# B; U7 g0 J
八角和下面的那种原料有相同的味道
/ o4 F$ d  J9 \; v, Q7 x5 \A:fennel  茴香
5 }  v& L+ \; ^21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ U: a3 @! M5 r) d* c
下面那种原料更像大葱且有平面的叶子
4 h2 H. v, S5 bA LEEKS  似蒜葱 (这边人叫京葱)" M$ N  Q* E  K$ `0 z
22.Which of the following cutting shapes refers to a small dice
. x# x/ \3 ]2 H" N% ]下面那种刀切形状指的是很小的粒(末)+ p8 w$ |: e  f8 s; X5 s9 ^# g2 |
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ [! B$ O7 t$ q23.Oil is added to the water for boiling pasta in order to& X4 W9 {# m+ \) \) r
向煮沸的pasta (意大利空心粉 )中加油是为了3 v0 p9 `; C1 F1 t  D
A:prevent the pasta from sticking and to minimize foaming action.
6 F% G4 F# x  J5 F" \: J0 k( @防止面条黏合并降低发泡。: H& f! S/ v# I3 {% g9 g
24.Which pasta dish features pine nuts and basil?
- {, x  E4 {# ^, D: i/ q1 S) ?下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! A& m: n" }6 f
A:Pesto.一种绿色的意大利面酱 % g+ |6 u) _- k4 d' \
http://www.tianya.cn/techforum/content/96/563836.shtml
# y2 A* F+ d8 R: ?; Y$ I$ U( ]. l7 G! I3 u$ l: Z/ g$ w& a. K$ x
25.Which of the following is a spring vegetable similar to spinach?
  O/ _: G3 I9 p下列哪项是一个春天的蔬菜类似于菠菜?/ Y; y1 W* `3 V# ?7 L6 w) a) q
A:Sorrel. 酢浆草。. O0 U/ d$ H0 ~* G# z; Q
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
+ p8 _" j; `2 z哪位厨师最早带来高水准浮夸的美食, f! `& s+ T- ?, f
AAntonin Carême 人名 安东尼·卡罗美
) ?' ^& T( Y1 Y" v1 g" ~- t! Q3 Y, }7 ^. z% T
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 u5 \  a% M8 O( }3 {) z. F% a# `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! L  p* _3 a7 X$ l. U2 W5 `$ `A:Cast-iron stoves         壁炉
6 t# @% q" W6 ]! L+ p( E( n. t- shttp://www.usstove.com/products.php?id=6
" f& X8 P1 }! Q; S5 m" N0 e4 D& h# q
28.The French term used to describe the roundsman, or swing cook, is:# [0 e+ H# A" Z4 i0 t2 T
法国术语,用来描述roundsman,或摇摆厨师是:
% e- u: N7 ^' T  j: N% _3 U- rA:Tournant   图尔南
5 w# w5 L. u1 ^' {* T; V( x; e3 y" K. A
29.Another term for the wine steward is:3 f9 Z: v6 S) O
葡萄酒侍酒师的另一个术语是:7 }0 [) R# V3 U+ C5 ~
A: Sommelier 侍酒师, l# P4 I( Y: Z

9 H: m5 O0 L0 O0 f. k30.Molds, yeasts and fungi are examples of a:
1 y$ d; `* y% M7 G6 Q' d, R霉菌,酵母菌和真菌是一个神马例子( r3 p' C' S7 c; {" i- y4 ~# A
A:Biological hazard 生物危害
" d) S# }/ ?! H& w, t$ V) q/ w6 h; H$ c5 E# O: ^3 ^
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( W, L) {2 ~/ w; a! F( l2 a! B
根据加拿大食品检验局,食品的危险温度区在多少之间:
& }4 _5 q9 q+ h/ I; M& I9 MA:40° and 140°F (4–60°C)     4-60度8 y% m' a  X# ~- V: J

2 W, ]0 X3 {+ f& o. L6 r# l32.All bacteria need the following for survival:' N! A6 X8 E5 f+ k+ D
所有细菌生存需要以下哪些内容:* n' g" J) k+ [8 e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! V: u# q# G( ]& {7 Y0 A. C( M
/ K3 D  n$ K' ~7 i( S. C2 Z
33.Which of the following correctly represent critical control points in a HACCP system?
% g- F5 a4 H6 ?, e5 r* u# t以下哪项正确表示了HACCP体系的关键控制点?
% \/ T  S2 m+ U, M" n& \7 vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 N! Q9 y9 ?4 Y7 M$ a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 W, U, i' y' d* S! M: z) F( p0 ?  D6 g
34.Which of the following is not an example of a carbohydrate?3 Y1 V9 ~6 m3 B; d0 k
下列哪一个不是碳水化合物的例子?
7 C, I1 v: b* q, q1 yA:Essential nutrients 必需的营养物质; i1 W. d% i, g! y6 a6 a1 O

4 C( }, ~: f* l6 S35.The process by which a liquid fat is made solid is called:
+ S( L! G3 ?6 h* p液体脂肪做成固体这个过程叫什么: E. h6 t7 U0 ?% P' n/ i
A:Hydrogenation  氢化
/ ^( m' b- T) `: m, [# U* f2 P1 h+ W0 A2 e. H9 ^) K9 V/ [) C/ b
36.Which of the following is not an example of a fat substitute?" C* s7 m1 T$ b6 U5 x0 j- B* `) Y
下列哪项不是脂肪替代品的一个例子3 ?: i6 B; I6 ?) Z
A:Acesulfame K  安赛蜜K表& Z# l2 y$ C' D4 D0 @$ S  X
0 X( i4 l0 u% r$ l- D# H
37.Health Canada requires that a product labelled "fat free" contain:( E6 o9 h' c- o6 \* Z2 w
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 r3 X5 @6 ~, B& g  q* bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: R9 y8 {% I8 D; i/ R7 l' U
% ?' t! _# ~* `6 m, }8 Q* B38.Which of the following is not a problem associated with converting recipes?
8 t& w) O0 G" z" Z2 s% n下列哪项是不相关联的转换配方问题?$ j3 r6 ~8 G9 }# _# [" S# u
A:Unit cost 单位成本
! [" w, G4 q3 s7 s% C  o
. ~* C; }6 l$ E# T6 i' D5 Y; Q. V39.The condition or cost of an item as it is purchased from the supplier is called:5 L; e- L! r' F/ d8 x( T
从供应商采购的物品的品质或成本叫什么
$ y2 K: T, Z' ]A:As-purchased cost 购买的费用  }' G# |7 K) @4 U- X0 T
# N1 b: R( V+ w# k# r3 `
40.The amount of stock necessary to cover operating needs between deliveries is known as:2 A) c) Y8 j! x
在新货到来之前用于日常所求的必要库存量叫什么, `- M3 i% {1 h8 k- p( e
A:Parstock 基本日常最低库存
8 y: i& ~1 `( b* o% a' O0 M; G2 ^& {* N7 [
41.Which of the following abbreviations is used to describe the proper rotation of stock?
& y" o/ X7 s2 O3 Z( a2 M" z4 a. P下面那个缩写是用来表明正常库存流程?  |- e1 N# h2 ]/ }1 N
A:FIFO=FIRST IN FIRST OUT 先进先出4 V( M( m0 E7 k6 E; [
- B. n; D' m! A8 W8 y+ G# y
42.Which of the following knives is used to turn vegetables?, P+ a, Z" t( r3 X# m; W" i  T
下面的那把刀是用来打开蔬菜吗?5 n8 _* I5 R+ z* V
A:Bird's beak knife   鸟嘴刀. G: A8 v* }( e: O& M: t" T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. u, C; K1 }# \. ^/ C! ?0 j6 z/ h; U* l0 k& h
43.What is an instant-read thermometer best used for?5 l1 |; k& i4 g) \
即时读温度计最好用于那方面?& o5 z+ J: ?# l: {& R( ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- z& }7 X5 p0 S/ H; K
# K: G, M% Y8 y" u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 z1 B5 r! T2 t) O7 @: \% {1 u2 S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 b$ O1 a  }: P' p' [7 [A:Cast iron 铸铁
' v6 }/ N3 n# L
% n7 i# `* e" A. T4 e( {3 D! Y  Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; l6 X% L+ [) ^. O' |* k3 x
哪件装备下面有一个可移动的碗和一个S形叶片?
) L/ B, b+ o7 |& ^, V; @A:Food processor 食品加工机2 G# P  `; Z: C' k
http://www.google.com.hk/search? ... iw=1263&bih=572
+ H5 \7 x- L, [" \4 N7 c$ r7 O8 H7 b  H4 F% G
46.Which of the following is not a rule for knife safety?
  J% N- ^2 D. V  p+ z; D+ b: B, z下列哪项不是用刀的安全规则?) E3 \* C( {: J( x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ T# |  A% z# ?7 f
! G  U4 S% f4 O9 G2 y! r- c
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, y0 C( m& q8 q1 t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ \) g# O) R- }. J  Y/ ~' p2 R0 F; C6 vA:RondellES
" @4 t+ _  [0 [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. J5 v7 i6 q1 W8 i( ^8 y/ D( f& Y+ \( _% b: U. P* x. o0 Q
48.Which of the following is a diced cut used to garnish soups?* n3 e0 @6 J7 }7 P0 O) C* o. f4 n+ X
下列哪项是切成小方块用于汤的装饰?
5 H- i) W+ t) N7 UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ f6 Q* ]' J+ l4 U# t: _. n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# T, ~5 m! q( [, J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!!——
. W- p, N$ \* w1 c! D/ @A:Gaufrette 0 r$ L* M5 v0 O9 o
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& ?& v7 r) w$ H3 f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 _0 D/ b; L' X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) v. ^9 v- a' J& H/ x- [

; S. w* N. \! \6 E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; `# P  Y1 E% ?% C0 J6 e( T" ]! `! Y
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)) l1 k- _% h" H" A, M9 F$ i6 {  x
A:Cilantro 胡荽叶 香菜4 x0 d3 h+ N; n% R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) f: J& s2 F2 @% ]" I( T/ j# S& u1 I6 L2 |0 x
60.Allspice is made from:
+ m+ X* [! d" n 多香果,  多香果香料是什么
) n. q; @9 ^7 D$ b4 K0 lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 h; r* D9 h" Q- L, p; I; }3 SA:A dried berry 干浆果
# Z7 X2 l0 u, \2 V7 T0 d5 Q' h3 _$ ]8 q& g9 Z/ E
61.Which of the following are used to make a sachet d'épices?8 m  M9 F" B; d8 p
下列哪些是用来做香包德épices?
! D2 f! y0 \2 l, s5 T* [$ yhttp://www.sachetcatering.com/3 V* T* R( x# P' j4 u6 e; c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 M4 e0 g- i/ a/ g7 \+ s+ M% y8 S# ^, X4 F# n* {- ~  M, v
62.Which of the following condiments are not soy based?
2 A6 g) t) e3 d# B% ?下列哪项不是酱油调味品的?5 K* ^8 A. j" H" t9 N  M- P
A:Wasabi 日本辣根
; f. v- N' b3 P# ^4 Z
) m2 ]9 \% ]. v0 O; {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 E/ y7 }* R0 e9 H& m3 l; `
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:
; K) r3 M3 t5 f/ t7 nA:Pasteurization  巴氏杀菌/ v) M* Z" ]$ L. R1 h9 J. L

. B* C1 q/ E9 Z64.Which of the following steps is not the correct procedure for whipping egg whites?
- N: ~8 c" W% u) X6 s5 E$ a* G下列哪个步骤是不是正确的蛋清搅打程序?
/ Z/ N/ {" y' C" z" i1 S7 R! D* cA:Allow to rest before use. 允许休息后方可使用。% u1 E, p9 v, @3 ]

6 |' A6 e3 K6 @65.The weight of a large egg is between:一个大鸡蛋重量介于:
! X, q/ M$ i. {0 c  Y/ o$ XA:56g and 63g 56克和63克& {, ]" |4 T' }$ G* F# t2 V# ~

4 E; w5 C9 R3 c! K0 c6 d+ Z66.Evaporated milk is a concentrated milk that is produced by removing
: t: y6 {! Y, g5 Z+ c炼乳是一种浓缩牛奶 是去除什么做的
* g+ ~, ]' e2 s! M1 ZA:60% of the water 60%的水
+ T3 a+ \* c1 _9 f$ C8 A
$ r' |& k  |& T: w! z$ X/ }  n; b67.A method of cooking that transfers heat through a liquid or gas is:
( K( x% G! o, G1 U' _9 g0 N一种烹饪方法,通过转移液体或气体是:3 A% v5 \1 R# ?4 S3 |
A:Convection 对流
- A* y4 O  z$ S1 c- H4 f; R$ ?0 ~  W! O
68.The cooking of starches is known as  烹调的淀粉被称为7 x$ U4 D* D; i: Q/ r
A:Gelatinization 糊化3 m" H5 k4 }  `, ?! P

) Y: Z' q% K6 J) y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' s, I) `& j. m9 vA:Braising 烤
0 G) V% ^' U. I* r5 w& D8 T1 ]1 ?5 v$ Q/ h
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:% h8 d0 n9 \6 K: W8 }/ q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 R( R1 w  J7 Y# n  b' q1 V
. P$ f4 V2 O; Y5 C5 n" Y71.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9 C2 C- P9 l& u
A:Fumet 原汁1 {- k, v9 w% p  f) f, Z' a( `
6 a  h( v( m1 B# i4 q
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; H; H+ m% P7 X- W% R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) j! J' i1 \. o& ~7 w$ S# _1 J
7 i( p4 w3 G9 I) @) |. @73.Which of the following is a principle not used in stock making?
8 n! J5 c  }& N7 k7 O2 k# r下列哪一项不是用于制造高汤(低汤)的原则?
/ N6 \3 Y' B& G8 P( [A:Start the stock in hot water.开始在热水中操作# n0 A  K) x0 n! q
* W6 |/ y( W. d/ I( D* e( H
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( E8 Y2 ]) A6 G3 ?  Q  R7 r& f" Y; {
A:Remouillage 法语熬汤
4 H; h( l3 M; t. P9 ohttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-5-7 09:34 , Processed in 0.224430 second(s), 17 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表