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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。5 k+ p; N! _1 `; r! s% R7 G! H: M7 U

2 K  Z. h7 L3 d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 |5 t/ c/ a; M4 V
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
4 U8 a" Z" J! i: N) y. G/ L1.Which of the following methods should be used to determine doneness in a New York steak?
5 }- t8 c- `- \2 T( c) k" R5 s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)
; g# T# [& L! E- {: jA: pressure touch. 压力触摸
9 [! z) H' ?% O; F9 N0 i# J1 N2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. M3 G' N" ]# c4 b/ `4 ^. {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
' v1 j9 q; I9 HA: acid  食用酸! z! M1 g0 W0 ?9 o) }9 x: z
3.Vegetables are major sources of which of the following nutrients?
- g- L1 o$ q  b; c, O  h3 L蔬菜中包含的主要营养有哪些
: Y" c; d1 ]6 VA:vitamins and minerals. 维生素和矿物质。$ n8 m. V0 l5 T3 }* ]
4.Cauliflower is commonly served with! O: s0 q7 q2 Y/ A; |
花椰菜(菜花)最常见和那种酱汁搭配, |3 f0 E' D9 s+ u9 Z5 L
A:Mornay sauce. 奶油蛋黄沙司9 N, r# f0 m: y( v' u3 e
5.Which combinations of products are found in pie dough?& ~' J: W) g6 X+ k1 X$ X
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- |0 E7 r; c; g7 h2 r. MA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 S9 p( E% U7 y' h9 m
6The French term for mussels is 法国语青口(海红)叫什么6 i( d5 h/ ^  ^3 O, M. J
A:moules.法语青口,海红
! F( \4 E, Q: V0 N9 V, u7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. k% N  Y4 y: U1 T
A:faintly fishy. 稍微有点似鱼味
/ }1 |; L8 [8 J3 _8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# l. z2 N' d. W. b; pA:2 days. 2天2 w# E1 g$ J# l; l; c, c
9.What are the principle ingredients in ratatouille?
) F- E) W6 M" R5 f3 P2 _% z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" w+ }2 k- S3 y' YA:Zucchini, eggplant, green peppers, onions and tomatoes" `  }$ J/ Z% v1 P  c- n
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( T8 n$ Z0 Q' f4 _, W
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, F$ q/ y( \/ }6 y: _0 n2 X6 fA:cook food in quantities that will be used up within 20 to 30 minutes.
9 s& T" P* `% Z( ]* y& T* O大批量烹煮食物要在20到30分钟内1 F, q* {* C4 @4 z
11.What person has the authority to issue a Health Permit?7 d5 R- T* ]; F6 S; R
谁有资格颁发健康证(卫生证)。
6 s- b* R, w% a* H! n. pA:Medical Health Officer.
4 _$ ~7 C. C6 o$ T6 }医疗卫生官员。
9 E; m- E+ R1 w3 d12.For what period of time is the health permit valid?
& e4 V& [! h9 q4 e) s+ G健康证的有效时间是多久?& c1 y4 h- h% q$ p. ~! n5 d
A:12 months.12个月
7 @, v0 `4 z( S4 F13.In the area where food and drink is prepared, the ventilation system must be able to change the air' e" S& K4 }& q# S4 }
在食物和饮料准备区,通风系统换气的标准时什么5 U& y. i% ]1 o) E' g, Z
A:08 times each hour. 每小时8次
, b: g, G" A& |! I% D14。The minimum temperature for manual dishwashing in the wash sink is" g8 O8 a/ \+ N! e* }7 U- _
手工洗碗,洗碗池的水温最低多少度?" `9 O8 Y- D$ e* e
A:110 degrees F (43 degrees C). 43度* i4 B0 q6 j: c: H, I) z* Q9 |+ [
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 }( O2 l& ]% F* _$ F用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  ]1 x) ~- {3 q- ]2 R) p6 Z
A:180 degrees F (82 degrees C).  82度
! i, ^" f" z' I: ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 M6 r4 y$ {* Z! G" Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! C7 H' L% }$ xA:en papillote.  法语自己理解: E$ Q+ X8 G: \$ |& C" @8 a$ Q: X6 `
17。Wing or Club is considered a
+ o' s6 b* e% X9 n) x9 _翼和CLUB 被看做是一种...4 @6 {  `1 d. g4 U
A:Bone- In Cut     带骨切
8 w% H  s' I- H5 P$ \$ P8 p" l18。New York is considered a   纽约牛扒被看做是一种! F4 c) U) Z$ [. }  g! F
A:Boneless Cut     无骨切& P" h( o1 h1 |1 ?9 w0 m' A
19.In general, a court bouillon for freshwater fish will contain. r) Q1 l9 [' D1 m
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; K9 m: R7 w/ W
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& |4 c: R) C- ~1 i2 p& Q7 f6 X" g9 u和做海水鱼同样数量的调味料和香料3 {4 h5 ?2 s' q- i6 H
20.Anise is very similar in flavor and appearance to
& z' l3 u) i" [, j2 x! N. P八角和下面的那种原料有相同的味道
- W( }3 V6 l, G. x- YA:fennel  茴香  n/ |: n" L( E' D" i- ~3 E4 C
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 r0 f/ _/ _! g1 \3 x% z9 f4 k下面那种原料更像大葱且有平面的叶子
: T6 B  E" K5 Q2 y2 d5 cA LEEKS  似蒜葱 (这边人叫京葱)
% j) O9 {7 P, j) s5 j: @22.Which of the following cutting shapes refers to a small dice
6 \5 q/ E- N# \1 d% D8 [下面那种刀切形状指的是很小的粒(末)
: S* w& C& r$ x& _A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! Q. M& ^; G! ]& o+ x, w3 Q  c) H$ e23.Oil is added to the water for boiling pasta in order to9 o- u; ?1 t3 d( `' `4 |
向煮沸的pasta (意大利空心粉 )中加油是为了; v3 Y/ j# R% T1 F$ R9 @. e
A:prevent the pasta from sticking and to minimize foaming action.
, h$ Y! s" f) G  H7 r2 F& J/ N防止面条黏合并降低发泡。; k" {+ o2 z% J
24.Which pasta dish features pine nuts and basil?$ K+ {% N7 |1 \: _( n
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)) s: }  G% v1 {# K( o3 A* T; o
A:Pesto.一种绿色的意大利面酱 , _' ~; X. p+ E) ?6 l. X
http://www.tianya.cn/techforum/content/96/563836.shtml
! S, [" r/ L2 v  T4 P8 b7 y9 S
% V1 w" l( O0 }25.Which of the following is a spring vegetable similar to spinach?: ^9 \$ `( i$ D, f+ ?
下列哪项是一个春天的蔬菜类似于菠菜?
: E* E2 j; A8 uA:Sorrel. 酢浆草。( Z6 w/ @' v. u
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:: G$ {. X4 u$ J8 p
哪位厨师最早带来高水准浮夸的美食
" @" x- K8 M: x, JAAntonin Carême 人名 安东尼·卡罗美6 X- e4 l' G  ~( G1 N3 K' M
3 ?) G) a5 c' J8 y+ X7 N2 v
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' s3 P9 D% _' ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 s  M) k! T# n$ j) H" D/ R3 ~A:Cast-iron stoves         壁炉  a6 d) g7 s. Y$ a9 S1 d
http://www.usstove.com/products.php?id=60 o. Y, R) d& D& A

4 i4 Y9 T5 L# R8 \28.The French term used to describe the roundsman, or swing cook, is:
4 a3 Y! o2 Y& S" l, l* a法国术语,用来描述roundsman,或摇摆厨师是:
; H* m( k3 H- Y8 UA:Tournant   图尔南
2 u9 w! a7 _- c+ O* \9 p
0 ]7 ?# u1 a' _; R29.Another term for the wine steward is:; u( @3 p1 L9 [1 r( p  T5 l
葡萄酒侍酒师的另一个术语是:8 B$ S4 a* {" ~: O; ~" y. X" M
A: Sommelier 侍酒师$ Q3 c+ r" e4 x$ m  ~. w
5 ^3 x# c! s  r# q
30.Molds, yeasts and fungi are examples of a:
( v! i7 N$ z7 f9 _6 g7 r霉菌,酵母菌和真菌是一个神马例子
1 i& s" B) y6 G( WA:Biological hazard 生物危害; p: d. S& C& r% k! F

# P$ x( _. b0 \7 Z. l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; a2 \4 B( {. v' P" A7 }! D
根据加拿大食品检验局,食品的危险温度区在多少之间:* G# K2 C1 P1 \0 `9 S
A:40° and 140°F (4–60°C)     4-60度# |' q9 t; ]+ q" W5 i: o3 M  U

1 c8 r4 z. @1 O( d32.All bacteria need the following for survival:* E3 U- C, ?0 Z' o. x; r% F9 C
所有细菌生存需要以下哪些内容:7 i: X) [. Z0 t! o9 p4 O8 t9 I
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值9 b1 Y, ~$ B) ]3 X. c
* w3 {* e# H) l2 L  n3 N
33.Which of the following correctly represent critical control points in a HACCP system?( g$ e( @) I/ X6 y2 `
以下哪项正确表示了HACCP体系的关键控制点?
# B( s# i9 Q5 TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 O3 X4 {% |% _2 f" ]7 L  ^  Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- L/ f# P/ ~( i  |% P, w. X9 p

3 ~& T7 [3 @3 N3 u6 W34.Which of the following is not an example of a carbohydrate?
; G' E0 G9 a; C' g3 ?1 F下列哪一个不是碳水化合物的例子?
" Z: I) V1 P7 b3 W- ~* IA:Essential nutrients 必需的营养物质
; P$ b. r: w- @7 R5 B9 E" f5 i4 x6 w1 \# ?0 O( ]/ N
35.The process by which a liquid fat is made solid is called:
- R" v3 W: r4 u" f3 D& Z, C7 p8 Q+ G液体脂肪做成固体这个过程叫什么+ e" L1 x% Y+ D, q  D
A:Hydrogenation  氢化
2 y' d  h2 Q+ D4 m0 ~$ {" z6 [5 ^% q4 w% \4 w; U
36.Which of the following is not an example of a fat substitute?
# r+ W8 O- o* q6 d. |下列哪项不是脂肪替代品的一个例子
# M% x$ x& _! O; VA:Acesulfame K  安赛蜜K表
3 F7 d  g# u3 C! n
3 t: H& t7 n9 }- v37.Health Canada requires that a product labelled "fat free" contain:! M" G- p) O# Q
加拿大卫生部要求的产品标有“不含脂肪“包括:& e$ w9 ~; I) P/ |7 e
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; r, U4 Q/ x' O" `% w' j& R( j7 z4 j
38.Which of the following is not a problem associated with converting recipes?
. K+ I' T2 U4 a# u' [2 ?下列哪项是不相关联的转换配方问题?
/ X8 |+ u3 P$ O5 b; }7 \A:Unit cost 单位成本
- a/ Z+ v: [+ K! z* l+ [
$ J* z. R5 m3 V/ \39.The condition or cost of an item as it is purchased from the supplier is called:' ?5 g2 T$ _: }6 D/ a; |% O
从供应商采购的物品的品质或成本叫什么
" x4 {5 q0 b- S# R) r# l$ ~A:As-purchased cost 购买的费用; t9 N8 h, r7 F

, W4 h) [5 G+ j% N2 u7 _40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 _% z) J- j" r4 Q" f  i# |# t在新货到来之前用于日常所求的必要库存量叫什么
% Q8 i5 E0 e% MA:Parstock 基本日常最低库存
+ k  r3 k) q% ~. y0 E" g% ^7 N8 \5 c, e
41.Which of the following abbreviations is used to describe the proper rotation of stock?& q. W3 Y# z) |! C% H
下面那个缩写是用来表明正常库存流程?
; l# T" i4 Z% {: W1 SA:FIFO=FIRST IN FIRST OUT 先进先出
3 ^  H% i1 e, ~6 y. H& C' `5 O2 w  M  H; p( i8 @
42.Which of the following knives is used to turn vegetables?
2 F1 G$ y& V# A! {: N$ o) h下面的那把刀是用来打开蔬菜吗?
; }5 F) @2 }! S8 |1 K9 S; aA:Bird's beak knife   鸟嘴刀
2 O& F1 l; z7 O8 [2 |0 v2 Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 l! n& G3 k3 `% c6 E: z# u+ A% l$ s% }8 \* y# s# F
43.What is an instant-read thermometer best used for?7 x4 _" X  R) N# K+ L2 j  x' ^
即时读温度计最好用于那方面?. E& r4 C4 u. c9 I' \/ [7 a
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 a6 s, Z2 u: b6 o6 k/ x, ~% P3 o( P
" Y1 O9 \0 D/ u) m4 r% J
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, e, e7 S" q' h  ^: J- B1 m下列哪些金属材料受热均匀,通常用在铁板而且非常重
* {2 x" ?! R4 F* oA:Cast iron 铸铁! M- G1 p, O! N2 S3 Q* e, `& H
2 W8 E( ?, \/ T/ W. l
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 _4 R! q- Z- U7 u( p哪件装备下面有一个可移动的碗和一个S形叶片?$ [3 B) m% E& l2 F; t, [! D
A:Food processor 食品加工机" }- H0 S1 t* d, H7 v6 D2 O
http://www.google.com.hk/search? ... iw=1263&bih=5724 D3 O# U3 b0 _: u  ]

5 m8 U% F1 }& B6 {/ o8 q( }& i) X46.Which of the following is not a rule for knife safety?7 S. t$ O# V4 ]' Y3 P( a% }
下列哪项不是用刀的安全规则?. G7 X% \' F6 \" }; f6 F) x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, B& B5 C  U3 y6 Z; e) Q0 r6 F. S
* N8 ^+ w- ]9 x* {, I2 Z/ s2 Q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, O+ t/ s/ ^& w, k& ~1 E9 l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, c$ e& w+ c2 a: ^# p
A:RondellES 9 U  ]4 p# H6 u; q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 G( c4 g% R+ M4 o1 M. `0 }/ a2 x- ?6 T3 W
48.Which of the following is a diced cut used to garnish soups?( H9 F- I. I7 H
下列哪项是切成小方块用于汤的装饰?
0 ?+ Q7 Y; o% }4 ?) YA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 U! {$ h' [  o3 J, M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 \& i3 O8 z2 N! s- f
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!!——4 E# R3 @+ i# w, Z# ?6 f$ h1 x: A
A:Gaufrette
, O% d5 w2 T' T' m% D# h  B) w3 Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 l; R5 k/ u5 J+ W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# K1 z+ I; d! Z8 K. h) j9 T1 \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! O- B, d  B! R( d5 B
/ C+ Q$ W  g0 {6 S/ l/ U; l0 Q$ ]7 w50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 w6 n' S( |( g) I- q( Q" R  ~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)
& `8 d+ p7 \" h; OA:Cilantro 胡荽叶 香菜
* l. h; a* J3 m, lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 N4 g, Q4 p; P/ M1 M

! S# X& d5 y# a* G- v1 G( L5 C60.Allspice is made from:7 l, }4 |, z; ?  s' _. G  b: |
多香果,  多香果香料是什么+ ~8 J$ Z1 A$ N6 ^) A; q7 B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' z# @1 w7 g! KA:A dried berry 干浆果
1 Z4 }& O: F9 H1 C; l5 Y, Z! x6 u
5 D& z9 A& E3 M0 \61.Which of the following are used to make a sachet d'épices?" n5 M; Z& P6 s3 O) a
下列哪些是用来做香包德épices?  \+ R  d. Q# D
http://www.sachetcatering.com/
" i! j$ A) F4 E$ b; iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- A8 S* g4 k% `$ M# @! E5 h" [5 D4 A) H1 h: |$ P
62.Which of the following condiments are not soy based?
& z, o* d) j* e# m0 I) L7 m下列哪项不是酱油调味品的?
( ?/ ~1 b: J; D: u% qA:Wasabi 日本辣根0 W+ I: j6 O0 d4 e. b( y

' x% X5 e* b4 m6 h/ q; i6 B' k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 _7 q2 \3 q9 |6 {* M6 n- L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:
$ U5 J0 \8 H" Z! @% O0 V/ S% v* u" ]A:Pasteurization  巴氏杀菌
4 G$ S& ]  c/ ?% [0 z& b: {! @$ G0 k- y- s9 O6 M  q
64.Which of the following steps is not the correct procedure for whipping egg whites?
6 k: a8 ]8 m) @) ]2 z' z, Y下列哪个步骤是不是正确的蛋清搅打程序?
5 d; y2 Z4 d) |$ n4 r' ]A:Allow to rest before use. 允许休息后方可使用。# x  g" e/ l- x

8 f2 K1 X! M6 l; R$ f" A1 d65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 S* @' l1 H, c4 E7 v/ gA:56g and 63g 56克和63克9 ^3 |5 y5 e, T% j+ G' N6 h; ]
/ ?( a7 Y7 E/ y. P% M: A1 v
66.Evaporated milk is a concentrated milk that is produced by removing4 `, b" J2 ~* z' _" T5 X5 c
炼乳是一种浓缩牛奶 是去除什么做的
/ f6 y+ m& U4 z( RA:60% of the water 60%的水
7 G& t5 v, l& A1 h. `7 X% J7 y+ V9 g, p. M  J' @
67.A method of cooking that transfers heat through a liquid or gas is:
7 L5 }7 v; _/ k7 W5 a" q  h一种烹饪方法,通过转移液体或气体是:
4 n3 c( ~& t( `$ c5 |* {0 w. IA:Convection 对流5 B9 F& @1 @3 I

2 b6 {/ l& [4 G+ E- ~68.The cooking of starches is known as  烹调的淀粉被称为
7 `7 |+ A3 }" y$ V  xA:Gelatinization 糊化
8 M8 @: l- J% |9 e7 A
" }2 e+ N) Y+ M8 S! ~. ?) x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  A8 b) n" r6 O- }
A:Braising 烤
9 z6 y  e. h! ^& z' P# N0 }
8 c6 W/ i9 ?! B: a' N70.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:
2 F) ]; X9 Z4 c, H( y6 C, ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 U4 b& C/ ~6 c' U2 M7 e0 N! Z. J- n
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, p8 R- @2 F. \1 _1 r* F+ v2 v$ J
A:Fumet 原汁
3 x" a3 i! ?$ F1 y: y8 V! v  x) o6 A- o
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) g+ |4 y/ W/ L. D$ V& N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
' ~' V6 R' @6 {/ G5 S. m! j9 }8 N
73.Which of the following is a principle not used in stock making?0 R6 H& l% Q+ y/ y
下列哪一项不是用于制造高汤(低汤)的原则?( ]- z! x' R8 h. J6 _$ d. P; e
A:Start the stock in hot water.开始在热水中操作: P  V- n/ D3 A' i+ u1 n7 j
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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
! B" q' c. P; V; w7 l, @4 s' `A:Remouillage 法语熬汤2 \8 n4 x1 U! ~: t( \9 W
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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