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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。
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1 X/ I& ]/ N0 a* ?! u) V/ Q( x! D: m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。- V6 M0 |9 P  v8 z: c
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
大型搬家
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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
8 h4 }- y  L/ M! A* l( V9 d1.Which of the following methods should be used to determine doneness in a New York steak?
3 `$ D! A: |/ Y/ t, W! l: 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)6 U7 n8 ^, \& \; s5 @8 i% G
A: pressure touch. 压力触摸$ S5 Z* j; o% s# b9 _: D/ [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" m6 ^1 J: j5 w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
, p& n" ]) @8 r8 `; ^A: acid  食用酸
% t5 {3 Z0 O. k( j' u& A, d. \  W% Z3.Vegetables are major sources of which of the following nutrients?+ p7 R7 l. \  J+ x/ r
蔬菜中包含的主要营养有哪些3 r5 l* Y" j% Q7 W; }- l: M
A:vitamins and minerals. 维生素和矿物质。
) o& O+ i+ t4 G4 [: A4.Cauliflower is commonly served with; J3 \+ n" W" n+ R' V4 }5 L
花椰菜(菜花)最常见和那种酱汁搭配
# \  H/ C9 R4 w( x: SA:Mornay sauce. 奶油蛋黄沙司
: I/ W: X% E  _5.Which combinations of products are found in pie dough?
, |/ |" j" E1 ?3 @( C! T下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ v! R# m/ N( [# a/ [# L$ @9 L
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. i3 D. X$ o) u& U
6The French term for mussels is 法国语青口(海红)叫什么
4 `( M8 x  J* JA:moules.法语青口,海红: @- _* w( J6 S5 b$ g9 d; H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: {8 M) T! R! s$ M3 l( cA:faintly fishy. 稍微有点似鱼味7 w( y3 A0 F9 L1 o& E# u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! p0 t) k' U, d" y9 O$ j7 X
A:2 days. 2天
( t: g9 _# A! J! v9.What are the principle ingredients in ratatouille?
+ X/ q  m5 A! K! M# s; v* D炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 @1 y" W# F" ~) oA:Zucchini, eggplant, green peppers, onions and tomatoes
$ g. L; B- x3 J3 Q: R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# w) g9 {+ f9 c% S) t( d
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 M: L8 ?( M1 \9 E9 P
A:cook food in quantities that will be used up within 20 to 30 minutes.+ U+ l" n' K( b
大批量烹煮食物要在20到30分钟内
+ B! D: L! a2 l* [. t% j8 J$ n. _+ w11.What person has the authority to issue a Health Permit?0 v! l8 I+ Y4 v5 t
谁有资格颁发健康证(卫生证)。
* h( y) V1 g9 I2 W) oA:Medical Health Officer.7 Y- ?; N# S: G$ {
医疗卫生官员。7 J) ~* m# Z4 H8 L
12.For what period of time is the health permit valid?
7 h  O( p( z2 c) Y4 P, z健康证的有效时间是多久?7 X7 h! A4 {2 @+ T
A:12 months.12个月
) F3 U! \/ G( l13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- j3 P) q6 a  E: R& o. c' e在食物和饮料准备区,通风系统换气的标准时什么  R; X+ {- J+ P5 i) A
A:08 times each hour. 每小时8次6 p2 }) T" \. ^& W. Q
14。The minimum temperature for manual dishwashing in the wash sink is
% G3 v5 N7 W' G' j, V- C& _手工洗碗,洗碗池的水温最低多少度?
) }; {; m5 k5 p* a6 r# |A:110 degrees F (43 degrees C). 43度
% i5 f% {! I% k7 h& J0 P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* D$ h+ l* I( i( O$ U. t! T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* T# J# C9 a/ JA:180 degrees F (82 degrees C).  82度
) [* L- G1 O9 ?7 u" r) n16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 n4 ~* L9 O- d/ |/ {2 S用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); x4 C# h& y+ e2 l" H$ z
A:en papillote.  法语自己理解
: @+ r) p" Q, a. M6 |, W* a17。Wing or Club is considered a
& r: ^& ]! W. i' s+ q: J翼和CLUB 被看做是一种.... Y' [% [) n' Z: ^' d
A:Bone- In Cut     带骨切
4 G8 V: [$ z2 s3 w7 l! C18。New York is considered a   纽约牛扒被看做是一种: G  f- f( M4 i  H4 P& a& k- B
A:Boneless Cut     无骨切0 z' T& X. R* _- V% M
19.In general, a court bouillon for freshwater fish will contain
% }' [6 V6 U. W7 A2 n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! Y3 A7 ~0 u) Y- M7 x: _, g
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" j( `2 _+ r. P/ |和做海水鱼同样数量的调味料和香料" _5 b' H0 n# ?& n% S. b6 M
20.Anise is very similar in flavor and appearance to
* t9 @$ ^6 u( B" u1 D2 z1 ?八角和下面的那种原料有相同的味道( e8 Y* p1 e( r3 @2 H+ Q
A:fennel  茴香
7 A  I6 d; ?$ R4 Z7 B21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ J6 F/ w: X0 C下面那种原料更像大葱且有平面的叶子1 P" ]% D5 z$ @' Z, e: g
A LEEKS  似蒜葱 (这边人叫京葱)
, ?- A3 \. Y8 D22.Which of the following cutting shapes refers to a small dice6 z! r1 ?: d0 ]1 w9 [; g9 S8 G
下面那种刀切形状指的是很小的粒(末)# K* }# t# D" h8 }8 ^5 K
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 Y3 U, A- {# [' Y23.Oil is added to the water for boiling pasta in order to
9 L' |# I2 S$ F' O0 J  T8 x- F向煮沸的pasta (意大利空心粉 )中加油是为了5 P4 Z2 S, O" N/ _  R
A:prevent the pasta from sticking and to minimize foaming action.
$ O3 e. T7 Z% |! M; [防止面条黏合并降低发泡。1 A) {/ |, I. b- f" O+ @
24.Which pasta dish features pine nuts and basil?
# p6 G, h3 q1 l5 x; ]4 P下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' L" h; v. Q" S
A:Pesto.一种绿色的意大利面酱
6 _+ u/ t- c$ j, p+ mhttp://www.tianya.cn/techforum/content/96/563836.shtml' ]; ~: s$ c' w3 W
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25.Which of the following is a spring vegetable similar to spinach?8 r% Y- d4 g$ F( q  U% A
下列哪项是一个春天的蔬菜类似于菠菜?
1 c+ p. R8 }* O' h1 N8 ~. U6 qA:Sorrel. 酢浆草。4 a& I0 Z7 H; V- t
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
理袁律师事务所
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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:
& B2 q* v/ Q9 C- z哪位厨师最早带来高水准浮夸的美食: Y- N- l9 x# `! H% B
AAntonin 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 y6 z& q/ }0 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 。
" J, ]; Q) q+ b# q' L% t4 XA:Cast-iron stoves         壁炉( f0 ~9 b# H& @' Z+ @7 a" g. Y
http://www.usstove.com/products.php?id=6
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: r! t! y# i) g0 G- ^# T28.The French term used to describe the roundsman, or swing cook, is:
, d0 {  J8 O+ m+ }! }6 N法国术语,用来描述roundsman,或摇摆厨师是:
0 a1 H- q2 [" n- v% UA:Tournant   图尔南4 X: P2 ?1 [! U+ N# t4 i

# a' E$ X" d" O# _+ M29.Another term for the wine steward is:& r) I2 w& n0 b
葡萄酒侍酒师的另一个术语是:  c5 d3 k4 Q+ x0 c! E& |5 {2 T
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:, y: p) M/ b1 w) k# g" Z
霉菌,酵母菌和真菌是一个神马例子$ }+ Z' O3 C4 t# h/ E6 x+ J
A:Biological hazard 生物危害0 w7 Y' n% e# k' k9 @

1 I$ c1 H. ^  t7 }3 V  D9 C+ o3 F8 y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 _9 ^: b4 P. w; D( x% t
根据加拿大食品检验局,食品的危险温度区在多少之间:
& ]: i. c; S* ?$ `) |8 T9 XA:40° and 140°F (4–60°C)     4-60度
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* V7 ~6 O# J" ~" `" n7 `) C1 D32.All bacteria need the following for survival:
! s0 }0 S$ c) W所有细菌生存需要以下哪些内容:- _5 n; s. N/ Y. \- b9 V
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. `  U. o3 P$ x; Q

+ ]6 T: C0 z7 ?, ]2 r7 _9 ]33.Which of the following correctly represent critical control points in a HACCP system?
. l& M  f& J/ x以下哪项正确表示了HACCP体系的关键控制点?  o, w( v% u% x( I6 t2 ?2 u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: b5 u- @% A4 q# J4 G食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: S2 {# ^4 j/ b/ s: B: C
" O# n7 n8 D3 _. X6 q+ e34.Which of the following is not an example of a carbohydrate?( Z  y: }0 c* O5 N. x  }
下列哪一个不是碳水化合物的例子?# _8 Z& ?! i! _, O# A6 N0 K
A:Essential nutrients 必需的营养物质
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4 b/ `& f0 I0 Y; k35.The process by which a liquid fat is made solid is called:
+ U/ Z* `3 H7 b8 k2 Y1 |液体脂肪做成固体这个过程叫什么% W* o5 @& P; ^9 x
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
3 q% L2 z8 p' q下列哪项不是脂肪替代品的一个例子
; o! Q3 J9 F$ M# w  {2 j* J: pA:Acesulfame K  安赛蜜K表0 k6 G* Y' x  H1 T# @
5 C/ w+ M) ?  M$ O( L- h/ m
37.Health Canada requires that a product labelled "fat free" contain:1 o+ y2 y2 h8 U5 ]1 z
加拿大卫生部要求的产品标有“不含脂肪“包括:6 Y% R: e7 [  V8 Q. }/ s  i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 V2 Z% `( _5 Q4 T. B# m
* U. h$ z; J+ O9 g  C4 \. k
38.Which of the following is not a problem associated with converting recipes?
7 D+ E5 ~8 d1 H, H" `0 C) l下列哪项是不相关联的转换配方问题?
0 ], \& D6 U% n8 S9 T# x* MA:Unit cost 单位成本# u$ P7 |+ G* h- }! d- R4 T& {

3 s, g! u; W" R5 f0 Q39.The condition or cost of an item as it is purchased from the supplier is called:8 e( [% H+ X7 u1 T! ?, y0 |1 s
从供应商采购的物品的品质或成本叫什么' W; {+ u* l5 f5 O% T) j+ A
A:As-purchased cost 购买的费用5 q" i* ^5 o& t8 i# h/ G' K5 D$ _
6 Y$ I. G* `/ o7 B. X
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 [  V' k8 ^! D" ?" }# n! {
在新货到来之前用于日常所求的必要库存量叫什么* a& S% z# `. D0 O. Q  n. o
A:Parstock 基本日常最低库存3 R3 E/ J* _  R+ Y4 s# y  o. m
7 d: |' Q* I  d' j
41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 @6 V( `% I& }8 [下面那个缩写是用来表明正常库存流程?
3 P! I" I/ a' b- o7 M. t) zA:FIFO=FIRST IN FIRST OUT 先进先出$ p) m6 ?% E7 r8 P: f- X- i" z  ^
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42.Which of the following knives is used to turn vegetables?
" v. `; u2 E6 \0 @" n" L下面的那把刀是用来打开蔬菜吗?
% h) T$ r9 L3 c! y& B/ lA:Bird's beak knife   鸟嘴刀
6 `  E& Y) Y, k7 A/ Z- y3 q9 v4 mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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# F2 @7 p( d8 P5 I$ [( K43.What is an instant-read thermometer best used for?
3 l3 k" ^" {. T  A% U9 d即时读温度计最好用于那方面?  m/ p& x! ~- z" f1 R3 \; s) C
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 w4 W8 C) ?8 O4 |

6 L1 B/ _$ s9 ^; ]9 r4 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 S) w4 Q$ D* {- _下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 m8 H. c6 V- H1 g0 P+ ]! K5 b: d: U8 NA:Cast iron 铸铁
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  {" I$ V7 }* y9 }- s: z& I3 Q$ ~+ t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  @3 ?. _$ C6 A: N哪件装备下面有一个可移动的碗和一个S形叶片?
. \* G' c! \0 e4 _1 rA:Food processor 食品加工机. x  A6 j2 m+ L. _
http://www.google.com.hk/search? ... iw=1263&bih=572
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; v0 R6 G: g/ _+ `7 x; r( F+ s46.Which of the following is not a rule for knife safety?
% t7 f6 {5 Y% j- @% v" G下列哪项不是用刀的安全规则?2 q- Q1 I( v4 }; |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ ^# f/ b5 x! K3 [

3 _1 ?9 t& t# j% x7 e3 G8 _+ ]. z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  c8 D2 s% W4 U, i7 r' }: e* [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ m* M$ `, N1 O4 c9 u( Y1 M
A:RondellES $ j. s* [+ N+ S- C2 o7 b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
5 j: O! r1 i; s; f2 J6 d. K下列哪项是切成小方块用于汤的装饰?' h8 I; E* }& ~0 ]2 b' {0 |" X3 b
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 C# }7 q8 x9 ]7 ^! q. z# x& {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ Z1 a  \, F9 H6 p6 ~$ n! T% \. W
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!!——
) `1 I3 V, J9 W. i, m9 FA:Gaufrette 2 ?/ x1 ]* I+ q! p0 N( n" X* E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! k& h; i3 R5 ~) ^: ]' ^3 ^2 l  l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& _! ~' E2 B/ w% r0 [% Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 T' G  p0 i" w' z% D; q

5 Y8 M5 D) z2 M- U' Y+ z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 t' v) e2 l3 L
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)
6 S5 K& X- J/ Z+ j) {A:Cilantro 胡荽叶 香菜2 b9 y& m! z. C7 N2 V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 m- F! P" K2 h3 Z' R8 C+ a

, r4 w1 g' G) g2 |9 Y60.Allspice is made from:4 `* x) v& E  {$ h6 h; N9 Q
多香果,  多香果香料是什么
- k! ^- Z% b# Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 ?- N% ^; q; m4 r* U
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?) \1 E# c# G" E) G" ^. Y
下列哪些是用来做香包德épices?
) v5 J+ _, R( I# k; N) ^http://www.sachetcatering.com/
! R: x% @4 p- Y7 F% D8 kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 N2 p9 o; p, F: j

) a* k/ ~  q* `# }# j- y) \# X62.Which of the following condiments are not soy based?6 d' `: @! E) Q* P5 D
下列哪项不是酱油调味品的?
/ E# T1 z) ^0 w3 e. _1 Y# ~A:Wasabi 日本辣根
# A. {( _% L$ c* P
5 b+ \( e8 v4 w3 ^& X2 ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. S0 Q: a* B- w$ w6 }
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:
5 z8 x% l: j& y. l8 ?8 P/ {% VA:Pasteurization  巴氏杀菌
& s3 c* Q  c7 h
: Z5 L4 v( I+ l# Y& b3 r64.Which of the following steps is not the correct procedure for whipping egg whites?
( C! r( l. `. o. {# V下列哪个步骤是不是正确的蛋清搅打程序?7 j1 Q+ V# m2 _  r
A:Allow to rest before use. 允许休息后方可使用。  {/ `) g- a! w* S) l" G

2 t( N" n5 i0 f2 \6 k65.The weight of a large egg is between:一个大鸡蛋重量介于:
& y. t# ]: V6 v1 i- yA:56g and 63g 56克和63克' u# Y' N: G0 x; B
+ Y7 t/ W5 c( P& r* C) J# H
66.Evaporated milk is a concentrated milk that is produced by removing
" d/ T8 b: o& \% P: j炼乳是一种浓缩牛奶 是去除什么做的& g, Q" r/ s0 t; q2 y
A:60% of the water 60%的水
2 U4 f5 |4 _& \+ C4 e) z: i# q5 K& m1 o% v, ?+ Z' X. F" d
67.A method of cooking that transfers heat through a liquid or gas is:  C4 `3 R3 V$ p/ l  t
一种烹饪方法,通过转移液体或气体是:
) m# B! A: }$ ]2 I5 ?; PA:Convection 对流
! b* J5 N. B6 x# l; c( h" X1 y, u
68.The cooking of starches is known as  烹调的淀粉被称为
/ U& m' M$ j& N( B% wA:Gelatinization 糊化7 X" V3 j2 t: Z: A

, C8 M2 N  |& C6 Y0 q& ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( W. g  n) c+ ^5 o0 b9 R
A:Braising 烤; w$ @5 ]/ ]3 Q8 M. e; C( d  \
1 X- M  h8 W  K1 H( [7 g- }  s
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:
/ e% f. m3 c, i( eA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: ?8 L. @8 J) [: n! |7 t; q( F6 F' _; D; R4 F* M( X- 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/ i6 |: F" E$ W3 n* Z# c: V
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9 p8 ]. R  i" B  T+ r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 \+ w2 q( l# q) L# q
& ^) R6 n$ n' b' ?' M, ~) {7 S
73.Which of the following is a principle not used in stock making?
5 E; ^8 F% Z$ C0 k3 k# U下列哪一项不是用于制造高汤(低汤)的原则?
+ l4 h2 B/ l3 d4 r; pA: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
3 R0 X8 v+ c* B0 q* l9 \# {0 U& rA:Remouillage 法语熬汤
% l3 P& @9 E# q- nhttp://www.haibao.cn/blog/post/176242.htm
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