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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。
1 Q- G+ H/ g/ i. h* S- c0 G' z# v( i' j0 L) Q' e" ?5 P
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。
/ d2 r0 }( ?/ ]: |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
; t% f+ q' u/ B% U) A' }1.Which of the following methods should be used to determine doneness in a New York steak?' R, |- K% O& M9 o" k( Z
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)/ M2 ^! E( R0 d, N
A: pressure touch. 压力触摸" |5 E- d8 W# S" w! D
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% m$ L+ P* h1 _2 i! J3 V" V& P0 h
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
- s0 F: Q. |& sA: acid  食用酸  E( B( z8 s, `5 G
3.Vegetables are major sources of which of the following nutrients?
: M7 V* P. @. p9 n/ t; W- h蔬菜中包含的主要营养有哪些  \8 z$ n9 |' e/ j4 {3 h" K2 y
A:vitamins and minerals. 维生素和矿物质。9 X; d" m2 h( K$ a9 ~- g3 e
4.Cauliflower is commonly served with
7 e% F/ n& `! K' b* p( p花椰菜(菜花)最常见和那种酱汁搭配
  `) ]5 C* q+ \/ q( j! OA:Mornay sauce. 奶油蛋黄沙司
  C' H+ V+ u& x4 G6 [5.Which combinations of products are found in pie dough?: y( ^$ m0 w8 L& n5 C" j
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 Q  S( u$ ]1 |% ^- v
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 [' p$ j, u" V( |1 B3 N& y5 |  P6The French term for mussels is 法国语青口(海红)叫什么2 h$ X- ]. I" [% l- ]
A:moules.法语青口,海红+ d( Z" @- v& E# j4 }
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- H9 u. o; K& ~$ WA:faintly fishy. 稍微有点似鱼味4 B9 ?; X* w, O" _3 `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ {( m) i! r" k1 q- k% H8 \
A:2 days. 2天
+ i1 E9 y- r% b) {1 u9.What are the principle ingredients in ratatouille? 7 ]" S: {' d0 K; H+ M, r
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# O. i" F% K3 t! }6 ^; {8 @A:Zucchini, eggplant, green peppers, onions and tomatoes0 ?& L7 |% d: P; k1 l
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% ~- Z: Z& t, g4 a4 g$ E10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 S' k8 ]1 S3 G* O6 D* JA:cook food in quantities that will be used up within 20 to 30 minutes." @& ^; U, _4 D5 c* e% u
大批量烹煮食物要在20到30分钟内
: q& W7 M9 y! ^2 F1 F11.What person has the authority to issue a Health Permit?4 \5 u5 C( s- ]
谁有资格颁发健康证(卫生证)。7 n, v5 g! B4 c
A:Medical Health Officer.  D0 z& d" x7 \9 h9 n7 Y6 h
医疗卫生官员。
* K$ v! V3 s3 C$ t7 K; v8 a8 X  F12.For what period of time is the health permit valid?, N( _5 k7 n7 [* a7 z, P6 D- I
健康证的有效时间是多久?6 }: w1 i. a) a' g
A:12 months.12个月& m- P6 M# P# u3 w# o
13.In the area where food and drink is prepared, the ventilation system must be able to change the air* X  y" H1 l  ?( \5 Z# U3 ?& R
在食物和饮料准备区,通风系统换气的标准时什么, Y% \5 ^5 ]8 V9 M" }
A:08 times each hour. 每小时8次+ N# t) u1 Q4 n9 A, n0 i0 M
14。The minimum temperature for manual dishwashing in the wash sink is. R( D) v/ e8 k: }& o
手工洗碗,洗碗池的水温最低多少度?
: ]! n+ H/ g& u- TA:110 degrees F (43 degrees C). 43度
8 p, ?+ y. Y: A# E9 i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 ^* H0 c$ J2 I; E, w, r用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& V$ y' O6 j* V0 p2 e3 u% \
A:180 degrees F (82 degrees C).  82度
) S7 [$ s1 B0 ?+ u) x1 }8 Q. Z! u( l16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 k* J8 `6 C/ a% e4 @用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, Y6 E7 }9 V! s) T6 cA:en papillote.  法语自己理解2 s; B- e" R& M, Y8 b
17。Wing or Club is considered a
) r/ z. k3 c) W翼和CLUB 被看做是一种...2 v: o. [* t% o  H
A:Bone- In Cut     带骨切
8 Q) W. u) J0 z( v% F0 f18。New York is considered a   纽约牛扒被看做是一种- f3 ]/ q: d, A) T  U
A:Boneless Cut     无骨切: a( g6 f) g; g. B$ X$ P
19.In general, a court bouillon for freshwater fish will contain
, ]# y, P% P2 g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
8 [* Y! z6 L  o% K, ]; EA:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 G* a$ j1 Y9 w: k/ h1 y: ~& n2 n- b
和做海水鱼同样数量的调味料和香料6 H. y- C: D( c+ x, t
20.Anise is very similar in flavor and appearance to$ [6 c0 u1 s4 _2 e
八角和下面的那种原料有相同的味道/ l3 @/ P+ l% w7 l* \- G1 p
A:fennel  茴香
1 q% k8 V* d# W. U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 S1 M$ E; x2 x下面那种原料更像大葱且有平面的叶子
+ u# J  y. @" C: P9 v- S1 lA LEEKS  似蒜葱 (这边人叫京葱)
% Z! j; w6 X8 Y+ z- Z22.Which of the following cutting shapes refers to a small dice$ e4 l7 f+ u  j; p8 n' ~
下面那种刀切形状指的是很小的粒(末)/ r3 p& n+ S9 W# A  t8 E/ E
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& o  R- n4 M, E1 a23.Oil is added to the water for boiling pasta in order to
  ~$ J* o: K7 \/ ~向煮沸的pasta (意大利空心粉 )中加油是为了+ {- A* e# m1 g/ d2 S+ u9 U
A:prevent the pasta from sticking and to minimize foaming action.! C" m1 w. X) o& Q7 ^' C: H
防止面条黏合并降低发泡。" m( _+ F1 R% `0 \- N. J1 q+ `% M
24.Which pasta dish features pine nuts and basil?
' K0 ^( u3 @( r( D9 H# N0 |下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 F* I: W3 N- W0 S5 W
A:Pesto.一种绿色的意大利面酱
! [8 _' O$ D* X; B! L2 Nhttp://www.tianya.cn/techforum/content/96/563836.shtml
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. f, x. |+ U$ j* b25.Which of the following is a spring vegetable similar to spinach?
: G  ^! ~7 }( C. L7 u: E下列哪项是一个春天的蔬菜类似于菠菜?) Y4 _/ Z8 G  R
A:Sorrel. 酢浆草。
) |. j9 y, ^8 y4 D  X) \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?
理袁律师事务所
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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:3 ~3 s/ N/ G; b/ r1 i
哪位厨师最早带来高水准浮夸的美食
% n: b7 g3 i( s7 x9 xAAntonin Carême 人名 安东尼·卡罗美
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9 a' _" ^' i1 _# c2 V' l! ?/ w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 ?5 M: c/ a- C' s0 G6 c7 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 。& X  T+ W/ V" c) o
A:Cast-iron stoves         壁炉
- d1 X5 {0 P' ~" ?5 L8 }http://www.usstove.com/products.php?id=6
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; H. R& k& u- Q3 Z' v28.The French term used to describe the roundsman, or swing cook, is:+ Q# g4 N. r2 Q! b7 g, M
法国术语,用来描述roundsman,或摇摆厨师是:
* e5 t, k+ v# G7 s! N( mA:Tournant   图尔南
9 O( I' J0 r$ `' m- f
. _- K; N$ V5 P" j; U29.Another term for the wine steward is:
" e" j. R7 E( v/ N/ T葡萄酒侍酒师的另一个术语是:
/ j% h8 I' W* C  [- A' ^A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
) ~  T# m$ M2 H/ Q( Y, s. Z* m9 ~霉菌,酵母菌和真菌是一个神马例子
8 `' T5 I2 i# i! a/ ~2 aA:Biological hazard 生物危害) s& R" I$ u! M9 O. e

9 K. b/ N( f) t' o" D4 v* `+ _: @- K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# ?2 K4 t3 d1 ~; J# ]根据加拿大食品检验局,食品的危险温度区在多少之间:6 d/ D9 v/ b9 g: i% z: |, D8 {4 H
A:40° and 140°F (4–60°C)     4-60度0 s1 ^' @1 W0 `9 Y+ j3 R* i

0 [& [& T# M9 b, k( Z0 G32.All bacteria need the following for survival:
/ O0 c0 ?  J, b9 f' O3 M所有细菌生存需要以下哪些内容:
% ~  n! P, }+ l3 {* e: sA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% j# K* B# `! N/ H1 u8 w
9 Z1 ]% K" u* O6 w  O
33.Which of the following correctly represent critical control points in a HACCP system?& D# n( x$ k3 r! ~: `" b1 s
以下哪项正确表示了HACCP体系的关键控制点?( `6 S5 N) u5 e. f( s; g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 m5 D( }# g) g* O食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. r7 U( _4 `* C% [8 X4 J5 \" K$ @: C! S  [8 T% t
34.Which of the following is not an example of a carbohydrate?
" j; b9 F8 I0 C( {下列哪一个不是碳水化合物的例子?
7 e1 T( j& ]; h. q! R8 T  [/ HA:Essential nutrients 必需的营养物质
  h+ _3 X0 t9 f* r% b# i, }8 N
' X( b8 n' `' \0 M35.The process by which a liquid fat is made solid is called:2 Z3 U" |8 F& F$ O
液体脂肪做成固体这个过程叫什么
1 Y0 H+ g+ O- d& kA:Hydrogenation  氢化: o. o7 l# _, Q! N7 D: b
6 ?4 }, B6 q" ^- s% o4 O+ m+ c4 @
36.Which of the following is not an example of a fat substitute?) v0 f/ _# B* |5 }$ d" t/ n
下列哪项不是脂肪替代品的一个例子
# j) |  S! i' k( r. XA:Acesulfame K  安赛蜜K表4 ]8 X0 k; I, J7 w# C
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37.Health Canada requires that a product labelled "fat free" contain:' I! S5 h- W2 m4 h* i9 o$ n
加拿大卫生部要求的产品标有“不含脂肪“包括:
( s6 r0 u& c" C( }! E( [, U6 GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- b( K' p9 \7 S2 x3 s4 Y
5 T% J6 [3 D- a
38.Which of the following is not a problem associated with converting recipes?
7 v$ C* A2 ]( ^# A下列哪项是不相关联的转换配方问题?. a- O8 c3 D5 b# \  U& R) R, o+ R
A:Unit cost 单位成本# q6 G  q9 R# }5 X
7 y! p/ P. @; {5 N* n0 t
39.The condition or cost of an item as it is purchased from the supplier is called:* h  L, J6 A; r( H" e
从供应商采购的物品的品质或成本叫什么
5 P9 \8 ]1 v3 }3 e7 ^5 tA:As-purchased cost 购买的费用! w) Q  K5 Y+ ^8 ^  [
. U& Y! Z0 x$ d
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& H, E1 ^8 P, w1 K7 Z在新货到来之前用于日常所求的必要库存量叫什么
0 F8 A; K# V+ t% qA:Parstock 基本日常最低库存; l- N: E" {. N$ b+ A/ j3 ~
% i8 g" D; E+ P- T( N1 p
41.Which of the following abbreviations is used to describe the proper rotation of stock?
( ~: B( `7 n1 m9 }+ N  r$ S; M0 s5 r下面那个缩写是用来表明正常库存流程?- \' H0 r2 n& P, Q4 U7 C
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
& W' H0 }( a( v8 [) u- Q下面的那把刀是用来打开蔬菜吗?$ ]$ x$ k  U3 v* r) w5 R
A:Bird's beak knife   鸟嘴刀& @9 `. h2 X( A+ Y, B
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ F# l9 d, R/ ]8 X& p" L, L) K4 b* F( z
43.What is an instant-read thermometer best used for?
; c8 @7 d6 O8 a6 L9 O* `' i即时读温度计最好用于那方面?
0 H* F, b/ z8 {A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 r' \0 f5 e( K# R# d下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 @4 |& F. O, J' x2 ]A:Cast iron 铸铁
' m  n& Q' T' P* y7 o2 e* F# z4 S* s& _; ]
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 l: n0 u# m" a4 @" z' W2 y哪件装备下面有一个可移动的碗和一个S形叶片?' n/ ^5 n) `) t, `5 E" m2 z0 q/ c% L) D
A:Food processor 食品加工机1 ?6 M/ q/ h# f$ ~0 Y) Y
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?, c. P$ ~+ s  v3 }+ M$ m+ ]8 m
下列哪项不是用刀的安全规则?& a5 Y( y0 t, s1 b0 |. ~) D  n+ m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  ~) ~$ X  _/ t! |" }  R! V
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  L, F( c$ n2 x2 P0 k把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 O% U+ l# Q3 q) t3 YA:RondellES / [) _: Q1 |6 ?" `/ M3 T' n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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1 H' J1 n) I: h6 j2 X48.Which of the following is a diced cut used to garnish soups?
3 t% Z1 M! d: ~0 a7 V- j下列哪项是切成小方块用于汤的装饰?+ G6 r  x$ K4 |$ [! S
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& ]; N9 o6 J  g3 w1 s1 P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& n4 D- \2 c6 J& k5 {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!!——9 _# T4 M% r: N( @
A:Gaufrette 4 G* y& Z6 j6 J! t; i" ?/ \! T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 K+ v1 H: B% h' H, _0 y6 hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" U5 m+ r1 e7 P( E! e0 F. I" h3 [7 yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& A0 o3 Y+ r- U* S5 O% a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)7 x3 P  }+ b$ a; C
A:Cilantro 胡荽叶 香菜5 R. Z- p, F! p- W! }+ s% P& m$ k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" z: J* N' U+ w
: d. d0 f9 g; ?# @  l  B3 |
60.Allspice is made from:
  H( g' n& k; b& D4 Y* J/ V! S 多香果,  多香果香料是什么! h; h' m5 m! ]. i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# D6 n0 M+ f8 O  h' {" R% i
A:A dried berry 干浆果& i2 R! Y4 l. F& D2 C

8 T! j) ?( `9 c4 l% A61.Which of the following are used to make a sachet d'épices?
7 {4 S& l  w( q+ \下列哪些是用来做香包德épices?
3 i2 N8 q7 C; E' L+ v6 Hhttp://www.sachetcatering.com/
5 v! ^6 O. y2 Y9 Y8 H3 Y4 S$ xA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 S1 w9 y3 r" ?4 A9 T, W! H

# L* w1 E/ }, ~7 @  C62.Which of the following condiments are not soy based?! K% ~2 ~, M( Q; w8 o
下列哪项不是酱油调味品的?1 V* e" t, ]! L1 V9 }$ ~0 g
A:Wasabi 日本辣根
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4 G4 }, Z' T: x1 i3 _/ k- x# B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 y* Q7 a7 E4 H$ B4 K( R
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:
' B$ c4 Y" V' x  _7 ~2 FA:Pasteurization  巴氏杀菌( `! f' b$ W) {

, X7 d# x/ q3 ~9 `% x64.Which of the following steps is not the correct procedure for whipping egg whites?# J. H' o/ `  r. c4 W
下列哪个步骤是不是正确的蛋清搅打程序?
( s/ F0 _7 ]! d" a0 D  KA:Allow to rest before use. 允许休息后方可使用。
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! h  r# R1 a2 N: }$ W65.The weight of a large egg is between:一个大鸡蛋重量介于:5 n9 R2 ~& v" \: J% i+ I
A:56g and 63g 56克和63克  F& o: C) h2 {! z4 V. I9 p7 d3 b0 t

& X6 G, S2 Q8 t9 U66.Evaporated milk is a concentrated milk that is produced by removing
$ y" U+ ?9 A+ e0 t炼乳是一种浓缩牛奶 是去除什么做的3 k6 F. A2 f- Y9 Q
A:60% of the water 60%的水
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. c7 F& I4 z( i6 `67.A method of cooking that transfers heat through a liquid or gas is:+ `+ V* K! `; T% w3 K! E
一种烹饪方法,通过转移液体或气体是:( s) C& X" ?3 t3 f0 x$ i
A:Convection 对流2 y% F  Y7 @4 I2 c6 P( F

( g6 r# C+ ]4 o0 [8 w. R- |/ J1 p/ Q68.The cooking of starches is known as  烹调的淀粉被称为7 C( A. |+ S: _0 u
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' H' Z8 A  V! PA:Braising 烤9 y) s! b1 ^1 B8 S" Q# I5 w

& X6 i' I+ h, v$ a2 P$ |6 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:
% e8 [3 l$ h" i6 S1 a; n8 fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! H2 }* F2 a( r/ O5 @$ y3 f

. Z& }' e1 o$ ^. d0 o8 a71.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! Z4 n; [2 e: S+ ~) [" I# 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+ c( b' C& W  `$ `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
4 {- B1 f4 w1 q4 X下列哪一项不是用于制造高汤(低汤)的原则?9 I" i7 L( I. I+ q. I
A:Start the stock in hot water.开始在热水中操作
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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
, c! X( j0 n. B1 V4 j0 UA:Remouillage 法语熬汤
# Z; G( [$ y4 J, Mhttp://www.haibao.cn/blog/post/176242.htm
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