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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。& `- g4 \' \% I9 m

1 g, {. ^! ?: G5 [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。1 H! {* Y; o& X& u& I/ T
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' E8 n, x" R' E. v3 Y
1.Which of the following methods should be used to determine doneness in a New York steak?2 f4 E+ `, A; f' @" t' R
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)
! F# V. B$ }) R$ N# P7 g& KA: pressure touch. 压力触摸
8 c2 `5 ]* _: b6 ?2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! ], n- p; k/ M+ H# K$ M3 O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 L3 }5 V; c6 u3 RA: acid  食用酸
& z/ x" B6 c8 j8 w# G3.Vegetables are major sources of which of the following nutrients?2 }% N3 w* W. X7 |1 t! H
蔬菜中包含的主要营养有哪些
9 u/ j+ h8 U. L  v. H: I+ U0 U, V, @A:vitamins and minerals. 维生素和矿物质。6 h# Z" m) l  y7 i$ h  A
4.Cauliflower is commonly served with* e5 B1 L% T6 O; x5 N/ x" X) [
花椰菜(菜花)最常见和那种酱汁搭配
. n( f2 y2 p, E/ N! c/ o, ~A:Mornay sauce. 奶油蛋黄沙司
( M! w5 l) y7 E9 l5.Which combinations of products are found in pie dough?
! O2 v& ]( s0 z, Q9 r& 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??)) w/ c3 O8 u- _, \9 }# ^
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# N, v  T" U5 G) a6The French term for mussels is 法国语青口(海红)叫什么
, f2 V5 u- K2 s! z. U, R, Z7 XA:moules.法语青口,海红1 M) u, Y" l0 z  \# u( C. H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 P4 i$ n3 M4 F: q+ p2 T( z. K/ y/ V
A:faintly fishy. 稍微有点似鱼味5 R+ j+ K6 F3 N/ J6 e
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% Z! K1 F8 `( F/ {5 F
A:2 days. 2天+ t# U. {$ c+ u/ p# v
9.What are the principle ingredients in ratatouille?
9 D( K: {. {( R. {( t; E炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 u( x2 l+ [9 p' B  T* N# x
A:Zucchini, eggplant, green peppers, onions and tomatoes
4 T0 Z8 \. V" n" y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% z* l* l- D4 }( @& Y$ m) E  N( O10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, k0 H( L' _, @# g7 `1 {' T  d/ C
A:cook food in quantities that will be used up within 20 to 30 minutes.
2 ]( h6 W' [, M( e大批量烹煮食物要在20到30分钟内
4 b: t. P& f/ ?, }+ r! Q1 m- [11.What person has the authority to issue a Health Permit?. Y4 h4 v1 d, `7 t- y
谁有资格颁发健康证(卫生证)。
! Y- {2 J3 F- Q2 t7 yA:Medical Health Officer.' \4 G; N5 x: b
医疗卫生官员。
' [4 [1 U4 j3 H4 }" U4 a4 j12.For what period of time is the health permit valid?3 d' u' n: t2 [7 C) `. j1 ]/ m
健康证的有效时间是多久?5 H9 a8 u/ ~* |& w9 W% {" l: M
A:12 months.12个月, F. M2 B% u3 \8 d8 g: o3 c
13.In the area where food and drink is prepared, the ventilation system must be able to change the air% b6 R, x) P1 R& c" `, i' M7 [: J
在食物和饮料准备区,通风系统换气的标准时什么# G9 u/ i5 O  f. y- V4 K5 `
A:08 times each hour. 每小时8次
5 A7 @/ g! O7 o* k, e14。The minimum temperature for manual dishwashing in the wash sink is8 c0 g( s: l8 z1 @8 g
手工洗碗,洗碗池的水温最低多少度?
9 R5 Q& W) R  X( M* k5 D8 \% PA:110 degrees F (43 degrees C). 43度  b" Y/ {& q' L  M6 M9 t  S" Z6 a
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 h2 A8 }1 y; r用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# }' |; q* S7 H: O- hA:180 degrees F (82 degrees C).  82度8 b: s1 L7 O, E% a' K
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- M: P2 f5 |+ Y: O' d+ e7 {. ?* X
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 M- {, e) g! F. W* j& e, ^. C) R
A:en papillote.  法语自己理解; p7 e! t1 m: U: U# s7 Y9 c8 r
17。Wing or Club is considered a" {/ T3 u# Z$ R2 C; r' w' N
翼和CLUB 被看做是一种...
( _% z5 N! }, T$ B$ rA:Bone- In Cut     带骨切
. `# b7 S$ y/ o9 u5 P5 z: D18。New York is considered a   纽约牛扒被看做是一种
- q; @" F3 o) M0 h2 R1 g6 ], Q+ @A:Boneless Cut     无骨切
; A( l6 l2 k: A- H8 W19.In general, a court bouillon for freshwater fish will contain
( l! `" p9 l2 Z* m; @3 B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
! a6 H* e9 v8 O7 S7 C& W. x# ^8 }( tA:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 V, t4 g2 e. J; M* E5 @. U
和做海水鱼同样数量的调味料和香料
) J  _) _9 z6 l3 n  x, ~20.Anise is very similar in flavor and appearance to
8 E/ b& [" V  \9 \" R$ s6 k八角和下面的那种原料有相同的味道1 ?& P  r/ b; K# u. G
A:fennel  茴香8 G( M7 t2 _/ i, L
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& `3 G" G0 I' I% M, t% R2 {下面那种原料更像大葱且有平面的叶子$ a# F" ~$ ~# t6 z/ r8 Q
A LEEKS  似蒜葱 (这边人叫京葱)
$ I$ K" M% w3 R22.Which of the following cutting shapes refers to a small dice) d& G8 }8 V5 X" c8 C4 V, y+ M
下面那种刀切形状指的是很小的粒(末)- D" t0 e* T6 C3 s# L
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。, I8 K1 q. _4 {# J8 c4 Y* M
23.Oil is added to the water for boiling pasta in order to
7 v/ ^  s" x4 y向煮沸的pasta (意大利空心粉 )中加油是为了2 f% r. j6 M5 K
A:prevent the pasta from sticking and to minimize foaming action." |( s: b* F: m  z1 o
防止面条黏合并降低发泡。
5 h3 J& C. I" r24.Which pasta dish features pine nuts and basil?! x  [3 r4 Y9 [% H! e$ k5 i7 o
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 A# i) m" F5 @  ^A:Pesto.一种绿色的意大利面酱
9 j& u5 o; K$ mhttp://www.tianya.cn/techforum/content/96/563836.shtml
' m% X  g7 h9 Y& Q* d" Q' `" I, p1 Q9 @& W/ H" l1 p+ H5 z
25.Which of the following is a spring vegetable similar to spinach?
/ n; Z8 J1 j7 P* V下列哪项是一个春天的蔬菜类似于菠菜?
9 `' s" B" w' I/ X- r( ^A:Sorrel. 酢浆草。) e# u' f& I# C: j+ 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:9 M' A9 S& }# J7 y* S- E, Z: z: c/ ]
哪位厨师最早带来高水准浮夸的美食6 Q: T5 M% T& O0 M/ A* {1 J
AAntonin Carême 人名 安东尼·卡罗美, f  `  _1 y7 [  P3 ]; B
: {8 W$ Y* c4 D2 [- I) _! ~4 t
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, c9 \, m; n; w7 D/ ^; C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 R% n2 E7 d  g7 w9 r- lA:Cast-iron stoves         壁炉0 K# J1 {9 I0 W7 x  F+ U# g! f
http://www.usstove.com/products.php?id=6
' ~: Q* ~" g7 A" Z. d7 o- m% b& @0 U7 t+ }
28.The French term used to describe the roundsman, or swing cook, is:
4 }5 g( r# N2 `# W( J法国术语,用来描述roundsman,或摇摆厨师是:
7 R" w! J; e, @5 x2 PA:Tournant   图尔南
4 o/ t" A8 O+ d$ [2 y' d3 V5 ?% S" M' f" F
29.Another term for the wine steward is:- |9 ^8 h& Y- z; [
葡萄酒侍酒师的另一个术语是:
% X! l/ ~7 c- T2 m. VA: Sommelier 侍酒师
) z6 O+ D7 K6 z6 H1 R, O7 F; w
( X6 ?/ N. R: [! R30.Molds, yeasts and fungi are examples of a:( S* S' Q5 w& t. @6 X$ I: N7 @6 k
霉菌,酵母菌和真菌是一个神马例子
* A, c; k, ]/ S. ?& t1 _2 fA:Biological hazard 生物危害
, `4 p/ T" s' c8 r' q) R- P7 @% `( O: y5 c6 X
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: H3 v' K: [2 z
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ u" O% j5 c" Z2 U6 F. }A:40° and 140°F (4–60°C)     4-60度
- }1 E/ P" R" ]' g, h
  }* I, k. W1 |* H4 a& l' D0 f32.All bacteria need the following for survival:
. i! B! @8 s- A3 Q; [8 M3 o所有细菌生存需要以下哪些内容:
% i8 X0 Z+ P+ r; l7 Q  k. LA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ W% q! R3 k2 B/ g" f2 w! S- C
/ ~) H7 R2 |  v1 T( O" l
33.Which of the following correctly represent critical control points in a HACCP system?
& O7 J3 g" O8 E& B以下哪项正确表示了HACCP体系的关键控制点?
' m6 y" o! O  N% v6 g* B# BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 c/ O& m4 L. Z3 Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; f6 O; p9 i+ g$ k" K7 ^0 ]7 k8 a  J9 v& O2 Y
34.Which of the following is not an example of a carbohydrate?2 Z* q+ L" L- h8 ^- v8 ?  R. i7 V* V
下列哪一个不是碳水化合物的例子?; ]; X) }+ r/ e7 C/ z
A:Essential nutrients 必需的营养物质
7 C5 [- D" O% E, [" e9 Z3 l1 t- \* |; ?: z4 `
35.The process by which a liquid fat is made solid is called:
7 o8 t& j4 D7 Q液体脂肪做成固体这个过程叫什么
" X7 h% p! w5 ~5 e* o" P# U! c1 PA:Hydrogenation  氢化# s% W1 g5 K) T9 J4 B
2 X( i  ^7 p- m0 `$ s: M) \! p7 d
36.Which of the following is not an example of a fat substitute?' ?, r' `  w/ f0 ]
下列哪项不是脂肪替代品的一个例子$ u1 k8 ?6 y# E& H& X: m% X* i
A:Acesulfame K  安赛蜜K表: p/ w; h: C3 W, m# i. ~1 l2 e
" |( E- q) k* l8 T( h' B$ ^8 A
37.Health Canada requires that a product labelled "fat free" contain:
, H( n* p, J" f加拿大卫生部要求的产品标有“不含脂肪“包括:
5 `3 L: c4 @8 H% t- e9 l8 m5 vA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 Q, S1 c1 e1 C8 [" O8 N9 @% J

" `% G1 v4 M, O. {38.Which of the following is not a problem associated with converting recipes?% T/ c# t0 U" n) \' y
下列哪项是不相关联的转换配方问题?
8 c* o" n7 [9 o: o9 P. e/ B9 eA:Unit cost 单位成本2 c$ `/ H5 w' w$ b

8 x/ h; `( Z' F; L39.The condition or cost of an item as it is purchased from the supplier is called:
# v2 S& P# Y! l; T8 W, R8 Z从供应商采购的物品的品质或成本叫什么8 R: D# u9 ~4 B6 m
A:As-purchased cost 购买的费用
, }( `7 l- M, F: G+ M! u. m5 T: I0 i  j; Q7 M: m8 @
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 d! X% `) l3 U8 Y( O在新货到来之前用于日常所求的必要库存量叫什么
& X1 w6 H8 Y4 i, E; _) k( rA:Parstock 基本日常最低库存
5 o: k$ z7 [% O# P
% K# t3 a3 _, G0 z0 Y, \8 n/ `41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 @3 F  G( e5 d) W下面那个缩写是用来表明正常库存流程?
- ~; A# h% H# lA:FIFO=FIRST IN FIRST OUT 先进先出
3 x9 C2 y) J9 W. g0 o/ a! [6 M+ ^
1 [; k; U/ N, i/ g$ n8 q6 r4 {42.Which of the following knives is used to turn vegetables?) @1 J5 ~  U- `" U# d1 O8 c
下面的那把刀是用来打开蔬菜吗?* S: s$ D1 L5 g$ U3 u  F! u4 a$ c: b
A:Bird's beak knife   鸟嘴刀
$ B( W. s% W% }1 g" I* Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 w" Z5 r8 @2 _' ~) [/ T0 g

2 ~3 x/ y* J) [; I6 ?8 d43.What is an instant-read thermometer best used for?4 q6 [6 J1 k2 h% ~; `
即时读温度计最好用于那方面?
6 G' L9 p% h$ |6 l1 ?A:Checking the internal temperature of a roast 检查被考物品的内部温度
: @; A% b! I& g% P$ h# `' x& a% |
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 ]" Q2 U+ x8 a& X" w3 ?下列哪些金属材料受热均匀,通常用在铁板而且非常重( {/ S4 }% x4 S/ S: t. Y# s3 D3 t
A:Cast iron 铸铁/ U$ r3 \9 o6 H# Z  G0 J' X' c! P
$ `1 q# _! U+ k* y5 d
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 @* n8 E" o0 K) H哪件装备下面有一个可移动的碗和一个S形叶片?
6 ^# h6 f* K3 t8 G) AA:Food processor 食品加工机( ^  v$ J4 n( o8 D9 i
http://www.google.com.hk/search? ... iw=1263&bih=5722 D: W$ h2 f6 n; _3 k! ~: g

7 t# L2 R7 f0 T2 N: ~& k/ k46.Which of the following is not a rule for knife safety?
5 X' m8 o7 K* F7 u* H下列哪项不是用刀的安全规则?0 p$ ~* }9 S0 a( ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 m. k0 i. R! e* D5 m6 x. w, S. @. r  Y9 C+ i+ c" Z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- Z# s" t7 m2 I7 p: L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 y$ M, O- e5 G) u, p) A* @' _" eA:RondellES * M; y. @7 ]# }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 J) \/ S0 {, M" v2 z8 L
( Y0 B8 p2 K8 w, w1 k) Z48.Which of the following is a diced cut used to garnish soups?
( M: |9 _7 s: [0 R下列哪项是切成小方块用于汤的装饰?3 P1 p* R# _- Y3 S/ x  C3 i1 \* t8 O" N
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 T+ e! s0 w+ R- D7 s) F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 {2 Z: z3 x' q! M
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!!——! c2 I& o+ @& o. R( P2 \& ^
A:Gaufrette
, u' X8 W6 d2 othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 T* N* Q$ R* e0 N# C0 qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& C  P4 ^1 }, R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ I* Y+ l+ D8 V, ^4 I/ r. [! p: A: w3 q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; N& a6 F* W5 R; e7 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)
$ R" L) j" k; Y( vA:Cilantro 胡荽叶 香菜
$ K* K4 h/ Z4 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- Q0 B+ q, O6 y( X
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60.Allspice is made from:
0 }# s( Z+ _2 G, e' K  g- X 多香果,  多香果香料是什么( \- L% F8 U% B" W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! d+ s  F5 b( P1 i/ V1 GA:A dried berry 干浆果
! |3 d3 P4 h% R$ [" i! J5 T6 F! l: Z! v0 k, N; \
61.Which of the following are used to make a sachet d'épices?' ~; h, M! x$ U5 B3 X
下列哪些是用来做香包德épices?
) T. ^3 Q" K% l1 `http://www.sachetcatering.com/6 e9 `8 _* ~% ]7 N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 d  E, H( m( q$ o, K" y0 v% p( g
62.Which of the following condiments are not soy based?
2 }+ r& z1 W8 i% Y& ]2 v下列哪项不是酱油调味品的?
8 S0 `1 \1 f8 s/ E+ i. YA:Wasabi 日本辣根* t) Y4 `- m4 I. Z* {

9 C' S4 g- F; @+ l8 N  o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" j' T) G( [. L* ^$ o! 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:
2 l2 x: O. C4 g0 Q7 z, a" t/ R* [A:Pasteurization  巴氏杀菌
1 L0 A* k% M- N: D6 [* W8 d' B- W8 V7 H' V4 G
64.Which of the following steps is not the correct procedure for whipping egg whites?
$ K- _! @+ R% [( U下列哪个步骤是不是正确的蛋清搅打程序?
$ J! M) q3 d' G) }A:Allow to rest before use. 允许休息后方可使用。
0 B. F( @7 V+ T# B& t
$ d0 W2 O' `: a65.The weight of a large egg is between:一个大鸡蛋重量介于:1 C6 B+ L- H  \' N$ p& F; Q! ^
A:56g and 63g 56克和63克. `: o$ q0 y) ?8 a
  H; J+ ^; P5 r2 I& r6 `
66.Evaporated milk is a concentrated milk that is produced by removing7 J0 M% \9 w7 j( n4 Z" B  b
炼乳是一种浓缩牛奶 是去除什么做的& S& Q3 k$ {7 ?
A:60% of the water 60%的水, w, T/ ]0 U: L: G. w8 b

8 N. |4 `; ~: m  G67.A method of cooking that transfers heat through a liquid or gas is:3 N" t2 e  ~/ N3 S6 b
一种烹饪方法,通过转移液体或气体是:7 z1 }/ g' E* T5 x
A:Convection 对流! [, ?% z$ a2 g/ R. v$ F; h' R' l

- c) i3 C5 ^# p9 Y) E" V  n; A68.The cooking of starches is known as  烹调的淀粉被称为) e) X+ H* z: H0 ^  z
A:Gelatinization 糊化% p- i7 _  h7 _. @5 }

- {6 o3 F. g: Q* ?, T% @8 P/ W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% `& Q! q& C5 ^# v
A:Braising 烤
) I  B% q, T" k9 q; x0 K- h" I1 O4 J, g2 P: u, C7 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:! v- i! x$ j4 R
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
- p) S+ }( w3 V0 e4 Q
. j3 O0 |& S3 j4 }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
- O- s. r8 g9 K! Q$ uA:Fumet 原汁# {9 |( Z: f" a3 C

' }) s  V4 r6 s. L/ P# K; j  p8 P$ ^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1 b: }) v0 i# f! |1 ]9 a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% W! l; \* A/ f, `% d0 v2 O/ J+ a

3 j( ^2 g! X7 U0 L* n- d6 O73.Which of the following is a principle not used in stock making?9 d& t, i. I/ @
下列哪一项不是用于制造高汤(低汤)的原则?
  |) Q* b; T' e0 Q7 i' eA:Start the stock in hot water.开始在热水中操作9 _& W6 @, O9 L  w' f4 P

/ x. }& L  e9 j2 ]) g74.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  s/ C6 w' a# A
A:Remouillage 法语熬汤
, ^  k1 k9 H5 A, R, ]http://www.haibao.cn/blog/post/176242.htm
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