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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。- O& A' F  B  {( y. Z  h
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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。
$ j6 E$ o# E$ 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
, R/ K4 j# d, K3 u0 h1.Which of the following methods should be used to determine doneness in a New York steak?' `6 T7 [/ l/ R* 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)' z3 w" ]7 o& i$ F( I
A: pressure touch. 压力触摸
. p3 a+ H; R/ u3 K4 W0 `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ r6 h6 l0 w0 a7 G+ \
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
, C4 M6 o+ v& i% aA: acid  食用酸
" h; f& _7 Z8 F* F. Y6 H. c3.Vegetables are major sources of which of the following nutrients?/ A9 p; |0 L% n
蔬菜中包含的主要营养有哪些
$ \9 X* m$ Z# n1 CA:vitamins and minerals. 维生素和矿物质。0 Y1 x* D% D' _! @
4.Cauliflower is commonly served with" O2 m# v" q5 L7 s9 \( k
花椰菜(菜花)最常见和那种酱汁搭配. q: U7 T. g/ V, O5 B
A:Mornay sauce. 奶油蛋黄沙司
( W1 _# k4 @- l* \2 h5.Which combinations of products are found in pie dough?
& j+ w1 m- {1 Q5 m- E# 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??)
/ z/ l' l; s3 ]1 t/ Y" f. ^( tA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 }% I: s. Z8 _7 ]  O
6The French term for mussels is 法国语青口(海红)叫什么
* J  ~2 C0 @5 AA:moules.法语青口,海红
" [4 y  X' c+ Q! L9 D7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# u1 q' ~; g4 g( d( S8 @A:faintly fishy. 稍微有点似鱼味  a1 b8 c8 L& {1 y  A: a; V
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; v2 m  r" o# v( o, X1 H% G5 `A:2 days. 2天/ P0 |: y' j. `
9.What are the principle ingredients in ratatouille?
* e+ J. h! y1 T/ Z" ^2 [8 T+ M" e! B炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 n" f& ]4 d/ Z- {) x+ b1 bA:Zucchini, eggplant, green peppers, onions and tomatoes
4 U2 y" m. E5 _' ?" Y+ t. z' `西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ d" v8 H; q) c' ]3 c
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# n$ [# w9 c4 j- v8 j) P7 lA:cook food in quantities that will be used up within 20 to 30 minutes.( S1 d& @  a7 X# L
大批量烹煮食物要在20到30分钟内
% a! [5 K4 S0 i, s+ C11.What person has the authority to issue a Health Permit?5 }% J" {# C. \4 m
谁有资格颁发健康证(卫生证)。
' j. x# G" k; z4 R5 G8 J9 `0 hA:Medical Health Officer.6 Q/ ?: x& _$ H, |: T
医疗卫生官员。1 G) u. j" J* H3 |) h6 Q7 D9 j
12.For what period of time is the health permit valid?/ o2 h  R5 B, k7 y
健康证的有效时间是多久?
5 F* h0 k/ i+ {1 H5 ?9 D5 eA:12 months.12个月
* ^3 w) q5 h# q9 t$ x& q13.In the area where food and drink is prepared, the ventilation system must be able to change the air, g; A# \! _  A; o$ y$ l
在食物和饮料准备区,通风系统换气的标准时什么& _8 E4 P$ D& K! c) y
A:08 times each hour. 每小时8次# [% Y0 y: q; G$ y( F
14。The minimum temperature for manual dishwashing in the wash sink is
7 p7 K* e( X" h0 {5 M) k0 ^( V2 H手工洗碗,洗碗池的水温最低多少度?
0 \; Z6 H2 }! k2 O8 }* LA:110 degrees F (43 degrees C). 43度' b4 @$ B4 y' O2 x! e* D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( F, ^/ ~& C- y2 P# ]
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ p, R9 Z" S9 cA:180 degrees F (82 degrees C).  82度
/ g& [+ T2 }6 o. `16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 ?$ u" O" r7 Z3 _用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 `  x3 P: E/ x) u1 `& J7 mA:en papillote.  法语自己理解
! u' ^0 l9 ?! A+ V% Y3 T17。Wing or Club is considered a
/ T3 `, t9 [) K# T: G+ X5 U7 R翼和CLUB 被看做是一种...
4 y" P( ?, Z6 r3 A9 e% D$ CA:Bone- In Cut     带骨切! y  C4 t# q% c6 u; Z0 j0 e) u
18。New York is considered a   纽约牛扒被看做是一种* O# g" |$ c& `
A:Boneless Cut     无骨切
: |. f& H/ e4 ^! e6 E+ U& N* a- ^19.In general, a court bouillon for freshwater fish will contain
8 T9 M# v2 ^) p! y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
+ v# a: ^( |! z! K8 z0 ?A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 a' v6 @1 p/ b3 @; s和做海水鱼同样数量的调味料和香料
' E: U9 [- W  z8 m20.Anise is very similar in flavor and appearance to
" w, @5 g5 Q# e5 [6 ?' F八角和下面的那种原料有相同的味道1 o; Y# J/ Y/ }: j# ~" V
A:fennel  茴香% ?& y% t- X# d, r$ T7 P3 Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" P3 {* z3 u$ ]/ C- w下面那种原料更像大葱且有平面的叶子* r4 _1 g( t% E
A LEEKS  似蒜葱 (这边人叫京葱)
; h7 V& m' w' ?* {4 ?- P22.Which of the following cutting shapes refers to a small dice9 @: u+ e7 A  E1 l
下面那种刀切形状指的是很小的粒(末)  G" `8 G! N: `( @; u9 b5 l5 o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 x8 @1 K4 T' Y  Z* U
23.Oil is added to the water for boiling pasta in order to- W6 E$ |' m* k$ _+ F% P: Z  L
向煮沸的pasta (意大利空心粉 )中加油是为了
+ B* e& o; t$ K+ e$ A/ b7 IA:prevent the pasta from sticking and to minimize foaming action.
7 f) d/ l5 x+ Q2 s# u: D防止面条黏合并降低发泡。
; ~' e/ H& q: U8 p% ?, H! }24.Which pasta dish features pine nuts and basil?) t8 R& ~; Z0 A: m2 g! f# i$ g
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' Q: W' Q9 b$ `) m( c6 H' sA:Pesto.一种绿色的意大利面酱
- P6 o; X2 Q6 q# ~# U8 L+ {7 a! ohttp://www.tianya.cn/techforum/content/96/563836.shtml/ _& G* O% n; m5 M
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25.Which of the following is a spring vegetable similar to spinach?" G% q# s; s" \
下列哪项是一个春天的蔬菜类似于菠菜?5 Q6 S- }3 ~% o" {& F9 w
A:Sorrel. 酢浆草。8 E: q! \3 A+ a$ Q9 \" l$ S7 ^
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
大型搬家
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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:
* H# A( ~2 c. i% ?( W( ~9 T哪位厨师最早带来高水准浮夸的美食
" j+ R* s$ k( J( V) vAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 W3 B% W! ]8 G4 ]" N+ p5 N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( n4 H0 @' }+ [5 V7 L
A:Cast-iron stoves         壁炉
" h9 V  @. t8 Vhttp://www.usstove.com/products.php?id=6
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# o4 F! ?/ o0 Q6 p7 o3 t28.The French term used to describe the roundsman, or swing cook, is:
- \6 Z. P. P, \& Q% L* N法国术语,用来描述roundsman,或摇摆厨师是:
  U0 E3 S. B+ n$ v& v+ \A:Tournant   图尔南
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+ R$ w* W6 g1 Y- ]# O- t  c29.Another term for the wine steward is:2 [. Y3 J+ b' b6 Z" Q
葡萄酒侍酒师的另一个术语是:$ D- L: x4 A7 h# n8 r
A: Sommelier 侍酒师. J1 f! ], [1 n

) o2 o5 q9 U  V' `; p30.Molds, yeasts and fungi are examples of a:
8 e" t- W% n2 X霉菌,酵母菌和真菌是一个神马例子
- k/ E  W* E" W4 O  F+ m8 PA:Biological hazard 生物危害
4 |. a5 P  T! E, c/ l3 H9 z) \; q% v/ M- z+ P; ]; [' _9 o" r8 ?1 ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 o6 z. O4 L9 q6 q: [( P
根据加拿大食品检验局,食品的危险温度区在多少之间:* |, D* {: z9 U5 e) R
A:40° and 140°F (4–60°C)     4-60度
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) p, T) H2 d+ _7 i32.All bacteria need the following for survival:
9 c: h! N! c' o5 {4 @3 }$ n所有细菌生存需要以下哪些内容:
1 ~8 M4 Y  k+ M, X  lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 \3 q! @% V0 f5 Z7 b
# S- {4 O" j( w  h7 K* ?* ~0 }% }
33.Which of the following correctly represent critical control points in a HACCP system?
0 y$ ]7 o7 b4 z' E以下哪项正确表示了HACCP体系的关键控制点?
3 B" _  ]. q0 t: x3 vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & o  K/ X5 f' N& b, J7 P. l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 M5 T3 F5 S% b2 Y2 \34.Which of the following is not an example of a carbohydrate?
  g9 M" ?. u" G. I' s; z下列哪一个不是碳水化合物的例子?! V/ Q7 D0 ?2 u/ R5 S3 P6 F: p
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:  \6 Y% S6 O. [" I
液体脂肪做成固体这个过程叫什么
. b8 B6 U' N) g# UA:Hydrogenation  氢化
. l4 Q: x  q. T5 N2 s; X, y6 p0 W
: O1 W/ e* V* g36.Which of the following is not an example of a fat substitute?+ Q- d1 n. ^% [6 k1 Z" O
下列哪项不是脂肪替代品的一个例子! S6 X1 e1 o% n3 \2 h; V$ M
A:Acesulfame K  安赛蜜K表
+ `, Q! u" m0 ^: g0 o6 R: D6 t0 d2 a* p; t+ l
37.Health Canada requires that a product labelled "fat free" contain:6 R! p) D$ m5 |# m( i8 U0 N) w7 |
加拿大卫生部要求的产品标有“不含脂肪“包括:0 Y- n2 f$ X5 }6 U2 c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ U* _9 E0 U& k. D. p6 _
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38.Which of the following is not a problem associated with converting recipes?5 W* `4 x8 D: a$ k
下列哪项是不相关联的转换配方问题?& |1 R2 h$ _# j* w+ q% a
A:Unit cost 单位成本
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  d0 x" x! p- U' A' s: @39.The condition or cost of an item as it is purchased from the supplier is called:; U/ z. H# s. \# f8 J
从供应商采购的物品的品质或成本叫什么6 f$ s$ z) [5 D: R/ h3 e# H
A:As-purchased cost 购买的费用+ c( p- G; D+ ]6 z+ d1 l
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
. u9 K- B, j( c9 ?在新货到来之前用于日常所求的必要库存量叫什么' s5 P8 v2 D& U: X
A:Parstock 基本日常最低库存) s, P/ a. V2 Q9 e% o0 l6 y

4 Q% c9 M! `: W1 u41.Which of the following abbreviations is used to describe the proper rotation of stock?8 r' l3 B( Y$ D5 v  h6 |
下面那个缩写是用来表明正常库存流程?" r# }1 z0 e# ~) t; q
A:FIFO=FIRST IN FIRST OUT 先进先出6 X, I3 q% j. ~% f3 p' V7 G

& p; }; n2 r! @. i% Z3 @42.Which of the following knives is used to turn vegetables?8 L" \9 j. y- g, M) w7 Y) z
下面的那把刀是用来打开蔬菜吗?
' V) V- a- B, o6 g( B' {/ cA:Bird's beak knife   鸟嘴刀
2 i) g( m6 Q: \7 @( u) u. hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 \' V" J: u. ?2 x$ |2 p0 `1 K6 Z7 T$ \
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43.What is an instant-read thermometer best used for?
$ I0 p; H) y- M9 z# C( {即时读温度计最好用于那方面?
+ j& s* p- H, m) N1 P8 PA:Checking the internal temperature of a roast 检查被考物品的内部温度
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* w. o9 h' ^6 [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! I2 b( ^" _+ x, i* w5 A" V* d
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 ]) T' p  @7 Q3 ]; W( M$ e! g; d  lA:Cast iron 铸铁; v4 o$ n% B4 d) p7 x' k

1 l$ k8 _& l( j' h, e' E# s& C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, P- F1 X0 ]/ u0 [! L$ Y哪件装备下面有一个可移动的碗和一个S形叶片?
" H. p# t8 a% W9 B& zA:Food processor 食品加工机. d" i/ e  ^8 f9 N/ U6 _5 W$ V
http://www.google.com.hk/search? ... iw=1263&bih=572& C& [1 }& i/ E+ U

  b. ?! z: c2 ~. U0 d46.Which of the following is not a rule for knife safety?
8 u9 R0 n: i4 B下列哪项不是用刀的安全规则?
8 t) u1 G# L- a( |1 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 |6 @6 _5 q3 R1 x8 K$ F' D2 ~+ A2 O/ C

6 q% A" W& v. B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 C/ U/ q4 c2 f* {7 u: J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, c$ v, w* g, E- ?0 k4 VA:RondellES
: E/ ~8 l+ B- m. V( s! Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 g+ O& ^: D* y+ d5 S) T

1 V; T; X: ]6 |: e48.Which of the following is a diced cut used to garnish soups?1 m& M% p4 s5 L6 s
下列哪项是切成小方块用于汤的装饰?8 Z+ D) u3 s* _' J+ `
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ c" [- H7 p1 _) z5 [2 `; ]5 n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, T' V- Z8 W+ ^0 V, L
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!!——
& k2 p& V$ @! o2 z' c1 ^9 t, `A:Gaufrette
5 S+ ]  M( m. i* q' l8 ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 J  Q" N6 \. r/ J( }8 I1 ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% B" x1 l# `  X" z3 eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ D2 M2 V0 ?  y; ^( o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& T" _( y# N% |
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)$ U" ?$ T& E/ P6 \
A:Cilantro 胡荽叶 香菜, }% ~* d) r, K( y; d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:2 O. C5 p* F: p) v8 z# R: U, j
多香果,  多香果香料是什么
% F$ M2 p7 K2 m* Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# g; s& v& }: A1 c  ~
A:A dried berry 干浆果, g2 K; S8 X+ n) D# U/ r

6 K" R) B/ o+ d! p61.Which of the following are used to make a sachet d'épices?
2 B7 F5 ^$ r! M: O" g0 a& C下列哪些是用来做香包德épices?
. w2 ]4 W% g$ _0 g4 Mhttp://www.sachetcatering.com/
7 c  M( K$ y' M/ @& y; XA: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?* ]; c. F$ B8 k# |; Q* D
下列哪项不是酱油调味品的?
) C- g3 Y% n: g- hA:Wasabi 日本辣根6 p& p- ]; k* J: O) N
% ~" J! X: ?' Z  m* [7 s$ |
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  @3 B! y. k( P
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:
+ E$ n2 N" w, m6 _$ ?3 f' r0 Q5 nA:Pasteurization  巴氏杀菌
8 m2 ]2 C* O  e6 Y2 Y. a2 Q
5 \& n" c2 i4 I* Q+ w  [3 J& {64.Which of the following steps is not the correct procedure for whipping egg whites?
( ?# e, r9 N  [( {- _  p% |下列哪个步骤是不是正确的蛋清搅打程序?! B: O( I) t1 X2 _
A:Allow to rest before use. 允许休息后方可使用。
* K' n3 Q) g/ J" ]5 l
6 D5 r! b0 n, \65.The weight of a large egg is between:一个大鸡蛋重量介于:( [* x5 R6 g2 `+ ~5 S
A:56g and 63g 56克和63克- q# n" U( C6 @! l0 M  S1 i5 y  G
, |) Z3 \9 X% P2 i1 n9 y* U
66.Evaporated milk is a concentrated milk that is produced by removing* P* L# T% A! r5 Q) n% k
炼乳是一种浓缩牛奶 是去除什么做的. g( ?9 K( ^) O% e8 }" q9 t5 h" T; c( F
A:60% of the water 60%的水5 t( f$ w7 ~( @) c7 ^' h# W
6 r0 H4 ^) G/ u- n% p: x; c  |
67.A method of cooking that transfers heat through a liquid or gas is:
: i" a3 N( C5 {5 L一种烹饪方法,通过转移液体或气体是:
5 U7 J& ?# }  g6 J0 M; ~- OA:Convection 对流
) _9 r' x$ K4 z( t3 k+ L0 r: k7 W# S2 c! B
68.The cooking of starches is known as  烹调的淀粉被称为0 A- I, t  p* G8 E: g8 _$ ^
A:Gelatinization 糊化
1 q) E+ ^; g( f' x/ {+ {
& G% V1 z* q) ?. Z) a; E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' }+ H  O2 u8 m4 |  U- pA:Braising 烤
: _5 `; G( h/ ^. ~& o0 ^# D1 x$ o8 l3 d* i% M0 u
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:9 H1 R- p; B$ a3 o0 t7 {
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 q+ d) x. _! _8 d+ t

' ]8 r1 v, }+ t# \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/ ]' z" {" g7 j0 L* c
A:Fumet 原汁
* \9 U2 f+ {) {2 E7 _& b
. s  t* @8 t9 {4 a5 N- N1 g72.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
+ `% T9 a4 t5 a: @  \7 b  F. OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
3 z& C- f/ _9 l% t4 S. j0 W# _8 {+ L2 J1 g
73.Which of the following is a principle not used in stock making?3 s: D: E; N9 W4 {$ \/ F
下列哪一项不是用于制造高汤(低汤)的原则?
" ], o( ~' M- Q! l. [  A$ jA:Start the stock in hot water.开始在热水中操作' n7 r: \3 {& p, |! K4 [& [# f
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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) Y& E3 q/ }7 V& Q0 N
A:Remouillage 法语熬汤
& B9 @8 b( Z1 L/ ]/ Fhttp://www.haibao.cn/blog/post/176242.htm
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