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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。" F: W' z/ |5 |" T! r8 k* x

  U" D$ @* V& c) J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。( E* {, D5 b- t! e' ~
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; P, b2 G+ R# C0 @  h
1.Which of the following methods should be used to determine doneness in a New York steak?' c! n$ n% v3 w$ `/ \7 P& H9 x% 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)3 Q, s4 E0 {" K7 x, n4 E
A: pressure touch. 压力触摸
9 d; {; r6 a- K/ P; G2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( u0 ^  v4 A; u/ B: C# n
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
1 R$ l  V) H( E5 E2 B% j; ~- \A: acid  食用酸' r0 \* b; n( v( r1 g! w
3.Vegetables are major sources of which of the following nutrients?8 l3 z3 f" `3 {% z
蔬菜中包含的主要营养有哪些
. t0 |1 J4 i5 tA:vitamins and minerals. 维生素和矿物质。1 t9 j8 u" B$ ^& f
4.Cauliflower is commonly served with- u8 |/ F: K7 ?& B/ Z
花椰菜(菜花)最常见和那种酱汁搭配2 [' ]  Q. X  H& V9 v. u, J" i5 ~
A:Mornay sauce. 奶油蛋黄沙司9 d/ g4 B. J; H
5.Which combinations of products are found in pie dough?$ H  ]' h% b6 u7 t# p! Q: Y2 w
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). r( v3 z8 Q5 v+ C  k
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 T" ~6 Y9 g$ w6 [# [0 j) h6The French term for mussels is 法国语青口(海红)叫什么$ h  E$ c, C% |! w+ |! X4 A8 k& x5 X
A:moules.法语青口,海红
' T; y- t/ P  M. i, Y& f7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 M- t3 T) J! j% V
A:faintly fishy. 稍微有点似鱼味4 i& r  X- B( w% ~
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 @1 O/ J( @* I, T' L8 P
A:2 days. 2天
. A3 _6 z; t- l, Y- A9 W* _) s9.What are the principle ingredients in ratatouille?
8 G: U- ~1 U8 x/ E  D炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% Z; L; j) ]5 t7 D" e) vA:Zucchini, eggplant, green peppers, onions and tomatoes
. S) K1 I9 G; z3 z( D- D西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )' l: j" U, z# A
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 [# G* H* N) l+ j5 }* H3 {A:cook food in quantities that will be used up within 20 to 30 minutes.5 T5 p: H7 j6 A" I6 A, _
大批量烹煮食物要在20到30分钟内
" ^  v9 h* F+ _* r0 m- |11.What person has the authority to issue a Health Permit?
' t& X6 f6 ?4 L谁有资格颁发健康证(卫生证)。
3 c. ]9 O; M: ^; z0 A) B: \A:Medical Health Officer.
8 u; V) l; ^' h7 s' ?$ X, w医疗卫生官员。+ B; z1 H& _" c0 m+ C  A
12.For what period of time is the health permit valid?6 o' k( S/ O6 A/ G
健康证的有效时间是多久?
( t: Y/ G  G4 a0 c  B! KA:12 months.12个月
9 G9 i" Y( G- F. j% Z4 ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* _  T& N1 A) b: P/ j1 v在食物和饮料准备区,通风系统换气的标准时什么, Q  k2 Q! b9 s3 j1 H  A
A:08 times each hour. 每小时8次0 T: Y1 V1 {% J( O; ]+ s
14。The minimum temperature for manual dishwashing in the wash sink is
4 V3 \) l) H7 {) s$ R2 B  N手工洗碗,洗碗池的水温最低多少度?5 c. U2 Z/ L3 v# I3 X" @0 Y
A:110 degrees F (43 degrees C). 43度
* p' c$ n. G5 T+ W$ R15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 @& k" C; q+ f+ }1 V6 g- Z
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 c) f2 V: z2 t4 l: W
A:180 degrees F (82 degrees C).  82度
' @/ E3 J( i. M4 s16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
, F* x* K8 ?! t" u用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# d( y2 u' r- w% l% Z, k3 |A:en papillote.  法语自己理解
1 Z. q6 ^% z. v' J6 K' {17。Wing or Club is considered a
$ m( b0 Z0 }9 A翼和CLUB 被看做是一种...5 C4 s6 ]+ L8 V: v
A:Bone- In Cut     带骨切
& H! ?# f5 b9 U4 G  u; b18。New York is considered a   纽约牛扒被看做是一种* @' o2 _9 _4 U7 w) M9 L
A:Boneless Cut     无骨切" k- l2 P) H! {& u$ z' Z
19.In general, a court bouillon for freshwater fish will contain
7 E. X$ W4 }7 l+ J8 i9 I* P2 |: U( k" h7 i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3 j/ U5 U& V1 ~& P
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ M, k: H, a3 m) |
和做海水鱼同样数量的调味料和香料
$ _* Q: [2 h4 m7 m$ l0 v20.Anise is very similar in flavor and appearance to$ _/ z' F/ f1 F. M4 [# @- Z
八角和下面的那种原料有相同的味道8 N1 x4 g) o3 O& {! a
A:fennel  茴香
+ ]& p; l1 e$ S/ V* l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 r2 W' D% |6 b/ h
下面那种原料更像大葱且有平面的叶子
: m% f) U, }' q# e" _) OA LEEKS  似蒜葱 (这边人叫京葱)6 Q3 p/ C& E" e( Y3 a( _
22.Which of the following cutting shapes refers to a small dice; D# ?3 }. u+ P4 d. d- z! v& _
下面那种刀切形状指的是很小的粒(末)
. t, E' C& Q' x' ]+ l& s; m) ~A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, I; ^  U8 p+ b' R' ~23.Oil is added to the water for boiling pasta in order to9 F0 s* X" `+ I3 }# O7 w/ U
向煮沸的pasta (意大利空心粉 )中加油是为了
7 H. s1 R/ @9 s' G8 i  i0 }A:prevent the pasta from sticking and to minimize foaming action.
0 t' |' x4 m2 v. A防止面条黏合并降低发泡。) O" W9 K) d) w7 ]
24.Which pasta dish features pine nuts and basil?
$ ?; A9 g' J9 W, A下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' h  [/ C- `7 p! X7 x/ J- y: eA:Pesto.一种绿色的意大利面酱 ' X: U4 ~' L7 N$ v2 B& s
http://www.tianya.cn/techforum/content/96/563836.shtml
6 k3 H- U$ s# H! k. a) T0 H1 \
) [1 f1 ?1 U  j8 P) j25.Which of the following is a spring vegetable similar to spinach?
) u4 r6 M& d. U/ w/ Y2 }0 f下列哪项是一个春天的蔬菜类似于菠菜?* b3 J6 |+ `# g
A:Sorrel. 酢浆草。
# k. W, D$ k) Z  j3 q1 |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:
) b% s) f/ f& ]) d哪位厨师最早带来高水准浮夸的美食
0 F$ |9 J- @* r- r1 v& ZAAntonin Carême 人名 安东尼·卡罗美/ e+ Y/ X2 U6 ?- i) l

% ^! X6 y5 Z2 y8 a/ f! f" k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! A' A5 K) O4 G$ x( |8 t4 I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; n; e5 o3 p) p- Y1 xA:Cast-iron stoves         壁炉0 _- b' w# A4 G) K
http://www.usstove.com/products.php?id=6
( i" A5 P1 t1 p/ u/ K, l% T
9 |" d$ Z/ d& D: l28.The French term used to describe the roundsman, or swing cook, is:
' x5 G& I. K/ K3 D9 o法国术语,用来描述roundsman,或摇摆厨师是:1 d6 d" [, A4 C( l, K4 S
A:Tournant   图尔南
# u: c% s( _+ x, U4 ?
+ o9 n" c9 [) I! W7 U3 t. B29.Another term for the wine steward is:
( e* b9 n2 x* j葡萄酒侍酒师的另一个术语是:! F, \% g6 K' n* ~; D
A: Sommelier 侍酒师
; p' J! T& z0 R4 G& `) ]6 x0 d0 w7 c: ~1 B5 U% ]& A9 n
30.Molds, yeasts and fungi are examples of a:
1 \  x7 d+ _" j% L霉菌,酵母菌和真菌是一个神马例子
; G7 k$ q4 E& v% s2 c  @2 s& OA:Biological hazard 生物危害
& `: ]5 K; V' r9 p2 s6 T' O: D0 t; B& e
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ S9 m, K# [& b
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 C0 d" e9 A* K! ?, O+ ?A:40° and 140°F (4–60°C)     4-60度
4 I4 o7 a1 K/ z5 i
, P) W/ g  D4 b2 D% F  _8 w. M32.All bacteria need the following for survival:
5 k5 r" O7 X! q6 A. R# g* Y所有细菌生存需要以下哪些内容:9 O4 }( u' q- F& g4 R! l$ {4 t
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 X( [# G* t7 g
7 q, l! c' I4 g7 X5 s, }0 \8 ^/ N33.Which of the following correctly represent critical control points in a HACCP system?1 Z) `: f. }4 L
以下哪项正确表示了HACCP体系的关键控制点?4 k/ X5 a) ~7 o" a8 Q4 O6 J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 t* ?7 E9 U" p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! X/ b3 H7 ~6 ]
0 z( B9 i2 d9 ]: v- G& F* t- I
34.Which of the following is not an example of a carbohydrate?# S/ T) D5 r+ b2 b2 Y5 O' c% D$ @
下列哪一个不是碳水化合物的例子?
+ ^8 t- W; S  ?* ]  }5 r0 [4 P- Y  R9 QA:Essential nutrients 必需的营养物质
) E- {* y& [# k) S! A" Y" K& n( Q# D' ~- `7 x. X
35.The process by which a liquid fat is made solid is called:7 c- D/ c# p. p( O
液体脂肪做成固体这个过程叫什么0 }% G. b* [0 W( Q  T) W! X
A:Hydrogenation  氢化
' m8 V1 F5 u6 b+ q5 z5 ~2 y9 N& B: ^8 J3 i: B, Y' B% C4 g' _9 E  F
36.Which of the following is not an example of a fat substitute?8 D" a* Z, N# E9 W2 Y& ~. ]
下列哪项不是脂肪替代品的一个例子
: K6 N" a. n, l4 k1 TA:Acesulfame K  安赛蜜K表
- T- B/ n4 @- U1 [6 v+ Y
7 E9 N6 i' W0 O, b' r37.Health Canada requires that a product labelled "fat free" contain:
' H# C+ n; v- F) B9 J* C加拿大卫生部要求的产品标有“不含脂肪“包括:, M0 i1 m2 e' X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% J& u9 N! F  X% |

7 C. t( G& I% c3 l' M" R38.Which of the following is not a problem associated with converting recipes?
! S' R& Z- {  d) `  I, T下列哪项是不相关联的转换配方问题?) V+ q0 S* i" B1 L* U# S0 w+ L( s
A:Unit cost 单位成本& z: h5 E+ F0 N1 z3 i4 F

0 [% k6 ?0 |' i2 e; k' [- }, I2 {8 g39.The condition or cost of an item as it is purchased from the supplier is called:2 h4 J+ A, u3 R7 J4 x
从供应商采购的物品的品质或成本叫什么
$ A8 @& x' D" K; d0 bA:As-purchased cost 购买的费用
1 p. O4 I4 J4 H8 n% G- n, U! h. q( }4 @' ^2 `
40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 q$ v1 w0 o) C在新货到来之前用于日常所求的必要库存量叫什么
% h, y; t# M  }A:Parstock 基本日常最低库存
+ z/ H; P6 V0 F6 _5 q5 H
6 P2 R8 C: g9 M41.Which of the following abbreviations is used to describe the proper rotation of stock?& Y: q' Z3 Q) L6 c' t" d8 a
下面那个缩写是用来表明正常库存流程?
7 t2 o$ d! }4 U4 A' yA:FIFO=FIRST IN FIRST OUT 先进先出
+ u% @" K: z2 L8 {3 z1 h1 U  N( b3 T- ~7 Q6 D
42.Which of the following knives is used to turn vegetables?
0 l' x0 E! o% D/ l2 P" `下面的那把刀是用来打开蔬菜吗?9 k7 O+ _$ G  m3 }
A:Bird's beak knife   鸟嘴刀$ ~! N4 k5 M4 C1 z) N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( h0 }2 W! T% I- {5 }
( j7 t- t. h! B& a( A9 e( K. Q; H
43.What is an instant-read thermometer best used for?6 @% K2 @9 x  `
即时读温度计最好用于那方面?. n4 M, w& O' u. J5 E4 I& T
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* @& \$ ]3 Y1 g5 P; P' d, f9 x
5 |  Z( @5 O) o; `; q  I$ H* ~2 q8 Z6 z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 e4 f4 l9 L$ Z( n' X下列哪些金属材料受热均匀,通常用在铁板而且非常重+ D: N3 r, b! Z& B  {
A:Cast iron 铸铁
  f$ M8 O3 `2 U! n5 V3 x. R: x' V0 k  u/ W9 s8 j" R5 Z
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( V0 g' N' @% o" z# I哪件装备下面有一个可移动的碗和一个S形叶片?
# r4 [' J/ x! I# r+ a/ nA:Food processor 食品加工机2 f* j) I6 |" `* @, a9 P" {
http://www.google.com.hk/search? ... iw=1263&bih=572/ }$ c) p8 c( P

3 {: W1 g! t; Z3 G" U# m6 [46.Which of the following is not a rule for knife safety?
7 c: `7 o, g# V下列哪项不是用刀的安全规则?' O2 p9 d6 s" p  ]' B6 n0 @, Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 b9 n" ^. ^) Q2 J/ ]$ L2 Q' r7 k$ n
. d2 `7 [3 [4 ]9 `
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 ?* ?1 M; y* R5 `  m0 S  e& q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 j/ S; T3 q# M0 x9 TA:RondellES * `% u( ?, b9 ]1 M3 {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 S0 e7 D& ^& p$ y9 ^, V, X- G1 B1 G9 E) C8 V; I$ C
48.Which of the following is a diced cut used to garnish soups?3 S( p- c0 e1 A) A, A' w4 S- Z
下列哪项是切成小方块用于汤的装饰?
$ j! G. O1 M6 K* y& S6 aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: ^! d$ _1 P! y& |# L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 u9 i: E* p0 p: T) G
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!!——
. x  O2 U8 ^" |! U3 Y- LA:Gaufrette
' Y5 E- o1 Z: A& qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) j; _1 R, H" x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! G" ~; p- g2 F3 |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! v5 Q) C: d& F' G% D$ ?/ p1 ~* u! j* v0 v; [& B5 }$ M
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( h) `4 V" D& O( T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)
! I% p! r% a: y4 o6 SA:Cilantro 胡荽叶 香菜4 I+ K3 {) S% f+ T/ I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
7 }8 @" V0 k* o4 U5 q! ]  h 多香果,  多香果香料是什么9 M6 i2 U7 H) g$ O; E+ @  d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& v6 o0 ]% G" n4 ?" r
A:A dried berry 干浆果
# a! Q( g9 H' N1 k7 S6 W: D. ?" S/ V* [- g8 b
61.Which of the following are used to make a sachet d'épices?3 p1 a$ u* ?- N6 `. Q& i
下列哪些是用来做香包德épices?
8 q  ?" m/ r4 ^3 Uhttp://www.sachetcatering.com/& l3 |; p  [0 C* Q+ Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
9 z1 N$ d4 D- i下列哪项不是酱油调味品的?
) g8 w8 p5 }# H3 yA:Wasabi 日本辣根+ O7 }6 T9 _$ U4 D# C, Y- ?5 J

1 q" c9 x; w/ `7 j" r; e8 _9 p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- I5 S2 ^' u6 G% ~8 }* 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:
9 o9 t4 S% t) d7 {A:Pasteurization  巴氏杀菌
) ~! P* ]- a- s4 h* S6 Z: p  ]# E" o: v; N3 r' ~1 ^
64.Which of the following steps is not the correct procedure for whipping egg whites?2 b. h- e! z" B% V/ _+ b9 K9 x
下列哪个步骤是不是正确的蛋清搅打程序?4 @3 ~1 P! ]$ ?  ?
A:Allow to rest before use. 允许休息后方可使用。9 _6 W+ J* H/ n# S; j, y* H1 ^
3 B) F) T1 `: w
65.The weight of a large egg is between:一个大鸡蛋重量介于:# [7 o' j/ w; f) i7 _5 ~
A:56g and 63g 56克和63克
3 n- c$ c4 v: F5 N- O- ~, O( @6 L
+ w9 x* @6 [, G, w) V, j: i6 n0 G9 h2 S66.Evaporated milk is a concentrated milk that is produced by removing' ?' a: A5 ?. M% S, k. I
炼乳是一种浓缩牛奶 是去除什么做的
( ~6 p( d) ~4 [+ fA:60% of the water 60%的水
& D' m; B% N  ~. K
1 ?, [' O7 L, z0 y7 M, @1 e6 K4 j67.A method of cooking that transfers heat through a liquid or gas is:3 L/ r3 c& \' z5 z" c- @/ E
一种烹饪方法,通过转移液体或气体是:5 h3 b7 l) A  N  L
A:Convection 对流
1 j# Q* l, B, p0 W2 }
6 P+ h5 `4 i' i/ b; h8 U" g68.The cooking of starches is known as  烹调的淀粉被称为
# r% c- k) E6 M+ W3 K/ r8 N$ MA:Gelatinization 糊化, x6 i9 o- ]# }6 p" Y

# ~$ H5 X- {: s( R  E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 I( U' U. D* {1 d
A:Braising 烤; i" d" o# W# h% c: n* F5 l* N
- Z  j! q% y' @. ]4 e* |
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:# ?, }8 x0 h0 m0 ^7 I1 F8 J2 g
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理- n9 X6 q; a& V. h6 F. c1 R) O1 f

6 Y& D: c! c0 B: b* P: X- i71.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
  t, q5 ]+ X7 D7 E. g; H* RA:Fumet 原汁2 f# {/ ^+ s2 g! j& M+ }# Q

3 O- o" Z# S& }4 x, q72.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 e4 k8 z8 W$ C) q/ p0 }A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' P0 f$ C$ b% l. K- ]" K

4 q2 x6 @: A9 q3 z73.Which of the following is a principle not used in stock making?
$ X$ B$ k9 Y# R& w; t: B  E5 s7 ^下列哪一项不是用于制造高汤(低汤)的原则?3 V4 }) f" \2 a$ p, b
A:Start the stock in hot water.开始在热水中操作% M# z  w; D% Q( P, g3 O

1 ?6 v& p+ {/ m9 _& `! C" Q74.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6 P" K% X+ a, V9 T* [& E9 M
A:Remouillage 法语熬汤
( [6 y  l. U! I4 \  z" R8 @* s" bhttp://www.haibao.cn/blog/post/176242.htm
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