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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。& N$ P  O6 [$ a
+ {+ y0 P5 _; D  c* R/ E
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。6 r+ {3 W# N! y7 T/ E  K( o/ P' _
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; t2 m, r, y1 t! ~) i
1.Which of the following methods should be used to determine doneness in a New York steak?1 h- O  O. Y+ w0 m" w+ m
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)4 r; ~' b4 r" m- o6 J/ O  H
A: pressure touch. 压力触摸: Q3 e  W4 t  S( U- P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  r3 z$ D$ d6 F5 _0 q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
( s3 U! C0 U/ [* [+ A- YA: acid  食用酸! o! j( n6 B- X. b
3.Vegetables are major sources of which of the following nutrients?, H1 o$ X% A/ Z' H% V2 T5 t) y
蔬菜中包含的主要营养有哪些
8 F) M, A& J& L% [& S# I) tA:vitamins and minerals. 维生素和矿物质。" e7 ~7 @: ~# @( I
4.Cauliflower is commonly served with
4 _/ e& R* a, K1 `% O0 S花椰菜(菜花)最常见和那种酱汁搭配
" }% U  R$ }2 r8 Q6 s3 ?1 t- d- \9 fA:Mornay sauce. 奶油蛋黄沙司5 Q9 i; X, ^4 @2 J9 i
5.Which combinations of products are found in pie dough?2 i  E+ ~( G! `% a6 W! G
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; G8 L& c- M' `. L7 d/ \A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) l5 a$ I, X5 c1 u; r/ R# T6The French term for mussels is 法国语青口(海红)叫什么! O/ ]. \1 `: |. {, f: X1 A
A:moules.法语青口,海红( i2 q: i( e: J" H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 H. S8 y3 n% R& j  X; oA:faintly fishy. 稍微有点似鱼味; d! ]1 @+ h8 N) \
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" j) d% `, i( ]% i0 W& VA:2 days. 2天
4 p: J' j0 m7 W3 m6 O9.What are the principle ingredients in ratatouille?
8 L: W0 \1 u7 s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- ]3 H" }# h* J/ L; ]2 j  vA:Zucchini, eggplant, green peppers, onions and tomatoes
4 e! _3 C' C3 X8 U西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* ?: r0 {3 Y. C$ K9 M' i, ^6 l7 Q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. n; D! V, [# M* G/ O7 f$ xA:cook food in quantities that will be used up within 20 to 30 minutes.
  W& J- g8 P' M* j7 H  X! D( C大批量烹煮食物要在20到30分钟内
) f+ b. t) d! m7 b( t! l5 K11.What person has the authority to issue a Health Permit?
. B7 _9 Z. a9 R6 \0 e0 J. g% V谁有资格颁发健康证(卫生证)。8 f  p. R* N) F5 V2 \& E7 b* t
A:Medical Health Officer.
" g9 c8 w# U1 }* ~医疗卫生官员。0 G) s, j* w# m. I& O! x% h
12.For what period of time is the health permit valid?
: Y/ o  ?7 M0 n健康证的有效时间是多久?0 R5 u. a' _# n* g  L: r- s5 b' F
A:12 months.12个月
6 v" l& r8 \$ X' e13.In the area where food and drink is prepared, the ventilation system must be able to change the air% V, w) F" h  Q- _3 s4 O) e9 A
在食物和饮料准备区,通风系统换气的标准时什么
6 Q/ Q* j" P. p0 T2 ~2 e3 p/ `" kA:08 times each hour. 每小时8次
; e0 b- H5 r9 m: c14。The minimum temperature for manual dishwashing in the wash sink is
$ w% H: ?) q3 C0 k/ N' Z8 d9 ]" M手工洗碗,洗碗池的水温最低多少度?2 b. B" {  ]$ m* g6 a) K
A:110 degrees F (43 degrees C). 43度1 P! w4 Y, L- x
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 ^, g& }9 q& ?3 [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ C: b7 o4 |5 p/ D: E" c- Z) i+ c" K2 \A:180 degrees F (82 degrees C).  82度
: }* A2 S! B* d/ X! A16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 n! s4 |/ `5 \3 n$ P3 n用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! O- l6 ^$ J8 }A:en papillote.  法语自己理解
# `) T# `1 N5 g: t17。Wing or Club is considered a
5 ^) T2 [) A0 X# u" Z* ~翼和CLUB 被看做是一种...
  m+ w, {, t5 o0 n# l7 pA:Bone- In Cut     带骨切' `; x  Q% e* n. Z) D4 H- z3 _5 N6 j
18。New York is considered a   纽约牛扒被看做是一种
) g3 T1 g3 Y) ?/ u* [  XA:Boneless Cut     无骨切
! f' z" P9 h0 u5 n" y# Z19.In general, a court bouillon for freshwater fish will contain9 D0 o9 D! t6 o
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) x4 N9 j/ i4 w: m
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& Q. a. r& t6 o; t& u和做海水鱼同样数量的调味料和香料2 G! Q0 t, ~! E0 Y) \1 W& y$ @# i
20.Anise is very similar in flavor and appearance to- P% b8 l) f. g
八角和下面的那种原料有相同的味道
6 i3 y% [' |! Y0 G( xA:fennel  茴香
% t8 ?8 g! k- J) v6 ]6 n0 z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* `4 F( Z' l* @) s( w. j! M% J+ K7 D, g
下面那种原料更像大葱且有平面的叶子3 Y$ f( p2 N* K8 U' m6 G7 [
A LEEKS  似蒜葱 (这边人叫京葱)- i1 b! y$ p$ a- O5 W: b" g2 V
22.Which of the following cutting shapes refers to a small dice
; b% ]. v1 y+ L" b/ A( Q% r下面那种刀切形状指的是很小的粒(末)
& |. P6 f( U% z3 yA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ J! z" P- ~4 l: a& z' A* a& ~! g23.Oil is added to the water for boiling pasta in order to: m3 b/ S/ o+ B, x" U# _6 R7 a
向煮沸的pasta (意大利空心粉 )中加油是为了2 ]* L$ A" E. x0 B
A:prevent the pasta from sticking and to minimize foaming action.
! b# f5 b' M1 T1 ^防止面条黏合并降低发泡。
" h( v; R) p' B. @5 I24.Which pasta dish features pine nuts and basil?( Z* j0 U8 l  m
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); V- r  A; U1 ]! ?; k
A:Pesto.一种绿色的意大利面酱
# i' |$ ~3 D/ `1 \, R, ?http://www.tianya.cn/techforum/content/96/563836.shtml
# Q; r7 z0 e5 Z$ ?. L0 B; M) f6 G9 I4 }5 ^7 l
25.Which of the following is a spring vegetable similar to spinach?
9 \# U: d+ {! @5 h; M下列哪项是一个春天的蔬菜类似于菠菜?3 ]9 a; t3 O, W' O- [
A:Sorrel. 酢浆草。% H9 `0 x. Y" S! 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:
/ b* P; v; ]! X/ z9 z哪位厨师最早带来高水准浮夸的美食8 H9 N& B2 A2 y8 Y2 ^& A' Y
AAntonin Carême 人名 安东尼·卡罗美9 Q8 k8 P2 c$ e* I* B$ F% s

0 A7 f  `4 S/ c8 J  u4 E2 w6 {" p, b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" @  _& Q) C" P4 s# z' {( S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! X  H* y7 c4 J7 M! |) @
A:Cast-iron stoves         壁炉5 e# w' R* m& n% n. f; R$ r
http://www.usstove.com/products.php?id=6
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0 P; v7 i1 Q8 Y* o28.The French term used to describe the roundsman, or swing cook, is:1 P8 W2 u8 N) @$ a0 h
法国术语,用来描述roundsman,或摇摆厨师是:
$ q- {7 L4 e! lA:Tournant   图尔南' [% b+ O6 F. \# A& p; E( O( A

2 u" l" {  T7 }: y: K29.Another term for the wine steward is:9 C2 \  W! z8 l& F0 F6 O2 Q* ^) h2 u+ P
葡萄酒侍酒师的另一个术语是:/ n6 y" o; W" V0 n5 q
A: Sommelier 侍酒师$ ]2 T, O$ i' r
2 p: ?- r8 r; T% x/ W- l! l4 S
30.Molds, yeasts and fungi are examples of a:- x) u0 K- ~# i
霉菌,酵母菌和真菌是一个神马例子
% q0 U- k" g0 c  A. X+ EA:Biological hazard 生物危害
* Y! \9 G) F9 m) N
6 _  ~" V: Q1 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 s, E- U  X! t3 ^! A根据加拿大食品检验局,食品的危险温度区在多少之间:8 y3 w" ?0 A7 f0 y1 b
A:40° and 140°F (4–60°C)     4-60度' O3 ~7 ?9 o# ?. g9 F
) ?: W  B5 L6 Y% [6 o
32.All bacteria need the following for survival:6 e2 T& T/ H9 I! l0 n- B
所有细菌生存需要以下哪些内容:; h& n% E- f- z3 X* z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* D0 ]0 A3 ]0 i2 Q& p
) i* m& ^+ c& l/ \0 M
33.Which of the following correctly represent critical control points in a HACCP system?
$ F; L. w0 R4 |3 r( h以下哪项正确表示了HACCP体系的关键控制点?$ _! P3 r, r/ z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 v/ F4 O7 d. l2 k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 g4 g  y) D0 q) h% K- {0 o3 q. q

9 }! [, E' R% M/ M& S34.Which of the following is not an example of a carbohydrate?
' i1 ~+ Y* P+ J. b3 B下列哪一个不是碳水化合物的例子?
1 H! a; J+ B' j: ~3 IA:Essential nutrients 必需的营养物质( T5 t2 F. C3 l2 g- g1 [/ E6 l7 f0 d3 h

0 M/ V9 R' D9 [' @/ U35.The process by which a liquid fat is made solid is called:
' H( }+ [) u/ @% s液体脂肪做成固体这个过程叫什么
1 M1 H2 r3 d0 P$ Q; d4 ?A:Hydrogenation  氢化
# n1 r( @9 s+ Y
7 K( M  d( r& K1 Q" o7 H7 c36.Which of the following is not an example of a fat substitute?
- m7 ^- [+ R3 \" b6 z下列哪项不是脂肪替代品的一个例子
. f. P( W  n! Z. MA:Acesulfame K  安赛蜜K表+ A1 C  ^2 G9 A: p
5 y) n1 C% q& [
37.Health Canada requires that a product labelled "fat free" contain:; m$ L- y3 s9 V+ ^- B
加拿大卫生部要求的产品标有“不含脂肪“包括:8 ]* j% s. v8 ?% G5 S. {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# D3 z% y+ i- ]  D
; k* z4 R3 u* _  z4 {4 b" m9 L8 i
38.Which of the following is not a problem associated with converting recipes?/ k5 X& v3 P( S# e
下列哪项是不相关联的转换配方问题?
- [+ z0 i8 P  D3 u6 U0 @A:Unit cost 单位成本
3 C+ P- A& x" W) v
$ m9 ?( g- U( N: s; o* q3 B39.The condition or cost of an item as it is purchased from the supplier is called:
' F% q4 p5 c5 c7 I, w( n从供应商采购的物品的品质或成本叫什么
" j9 T; W) G- P# `) D4 yA:As-purchased cost 购买的费用
; w! S/ R7 j% F3 m4 m' ?# _$ a/ d6 _& \7 B6 C- i
40.The amount of stock necessary to cover operating needs between deliveries is known as:. w0 Q7 A6 E+ @  M$ C% w  k
在新货到来之前用于日常所求的必要库存量叫什么
' ]) b" _7 a1 H( b3 U/ h8 ^A:Parstock 基本日常最低库存
1 m9 q" Y4 B- R
6 A6 v' ?# O$ f: [" w+ f41.Which of the following abbreviations is used to describe the proper rotation of stock?
' g5 ?: ]3 Y+ K6 j2 C* r. O4 J下面那个缩写是用来表明正常库存流程?
4 i6 y. @; P* AA:FIFO=FIRST IN FIRST OUT 先进先出2 L0 F# o, t4 T3 x( D, y

6 H( S+ p) r# f42.Which of the following knives is used to turn vegetables?
: ^3 d" B3 R' a, W下面的那把刀是用来打开蔬菜吗?# ?& R/ F' [, Z8 G5 u
A:Bird's beak knife   鸟嘴刀0 Y! j+ u4 {7 r$ Q6 Q* {1 p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( e$ Q7 {' Y9 \& o4 v) i- e8 o3 f% e
43.What is an instant-read thermometer best used for?
, u- ^' u% a' d* \0 \即时读温度计最好用于那方面?
" g- Y2 u4 |$ H/ E% k$ yA:Checking the internal temperature of a roast 检查被考物品的内部温度- {1 M5 ?3 y+ l( N; x" I0 N+ ^
( U8 e" U- V" d+ Y! _
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; o1 C  Q0 {5 m. {( p8 J  H5 n# [
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" V; ~) B' T* rA:Cast iron 铸铁
. ?5 r( L3 Y% z! \8 m3 B8 s) m* ]7 K
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% e' w8 B& k# |* ]; W4 |; r  n
哪件装备下面有一个可移动的碗和一个S形叶片?% Y3 ?% ^2 Q# a3 |0 T6 z3 I
A:Food processor 食品加工机
* q4 L2 }" u% y1 S. r. bhttp://www.google.com.hk/search? ... iw=1263&bih=572
1 y1 {0 u" C+ N3 C1 \2 B, l' W! J
46.Which of the following is not a rule for knife safety?
. t  C) p$ ~. F0 L; g下列哪项不是用刀的安全规则?4 J& v3 h; @5 Y1 T: P  `6 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 M: P3 p: Q2 E# Z0 |# G) P8 f8 _4 O" V) R. p
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 p. l7 F* b8 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" e$ I) Q5 \, t
A:RondellES
2 L- d1 R$ i( o  F1 Z! Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ J; S1 N: i, \9 G

, N9 [  ]- ?8 @! Q+ |( z& z  `' U48.Which of the following is a diced cut used to garnish soups?
/ D  N) W3 m2 X. Q$ n* u7 D下列哪项是切成小方块用于汤的装饰?
. }6 Y% R( ^7 w# e2 ]A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* A& U! Q) j7 H1 ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! d& h/ v+ [5 x8 }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!!——
5 G% M6 H/ X) W- U+ D3 kA:Gaufrette / l) s2 m; D+ j; z( w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. Z3 D) C* U+ E1 s, ^- f" _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ L6 K( s7 A. bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. h) Y1 |0 J/ B  I+ y% Y9 T7 o9 Y: E
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 p& D9 p9 p- R; Y
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)
. v7 c% E' u5 L% UA:Cilantro 胡荽叶 香菜- l6 {+ c" S- \: O6 U0 d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
6 P; u. p* A/ c7 d! q  [/ _4 B 多香果,  多香果香料是什么
3 l0 j  e# o6 M8 K9 J9 S* f3 ?. {9 Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 Z* y# C/ r6 \* F# b) k6 t9 }A:A dried berry 干浆果
) j/ M6 H# E- Y# p8 D+ m4 Z" ]5 |( l' g9 Q8 l* H
61.Which of the following are used to make a sachet d'épices?# C$ a" J' Q# f! {# Y
下列哪些是用来做香包德épices?. S1 b+ T) |' d+ q
http://www.sachetcatering.com/. V; Y5 B4 P& w4 t' I# w% f  [: u- C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 m  f) L- h% [5 I+ l' I  x( \
6 n- P9 O: r1 {. b8 E) K
62.Which of the following condiments are not soy based?3 e  P* [2 h9 s1 k# Y9 d
下列哪项不是酱油调味品的?
. g! O; h  {/ n4 J# zA:Wasabi 日本辣根
( m+ p. t" U+ R1 d6 w9 {5 L8 q) k4 j2 Y3 t8 s9 P+ m
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& s2 U+ }4 |6 ?* G& \
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:
) M1 K: I9 H/ `3 _0 }A:Pasteurization  巴氏杀菌
3 ?9 S( C& M4 u. u3 v( o+ V- P1 x9 `$ {( n1 t/ o. O
64.Which of the following steps is not the correct procedure for whipping egg whites?2 @' v5 J% [1 a* H1 v" U
下列哪个步骤是不是正确的蛋清搅打程序?
% o7 f+ T2 C+ t- ~& C; q# {6 zA:Allow to rest before use. 允许休息后方可使用。* v' n5 q7 h0 C4 G- W5 i; n3 X% J

6 T4 A" |& @3 F3 f5 X65.The weight of a large egg is between:一个大鸡蛋重量介于:0 e. y# s; v+ P, A  E. I: b
A:56g and 63g 56克和63克' \2 b" M" ^- `% Q8 H& e

0 X  x4 L+ {, V66.Evaporated milk is a concentrated milk that is produced by removing
$ b# k) W) @9 J" D% G炼乳是一种浓缩牛奶 是去除什么做的9 d4 y% e+ Z3 A: R0 v5 |
A:60% of the water 60%的水
  m* M5 m1 F- i7 B- M, a. H, u
; j, D. b* g$ K67.A method of cooking that transfers heat through a liquid or gas is:9 W' k! t  F0 M8 W9 q% K, b
一种烹饪方法,通过转移液体或气体是:. s( ~* _5 Y  Q( G5 L8 `7 ^1 s
A:Convection 对流
- t2 K) e0 w: \, i9 v8 [& \3 V) \+ M: o/ n" a5 n; u7 |
68.The cooking of starches is known as  烹调的淀粉被称为
9 ]# W0 M5 b6 z* h/ A* R* gA:Gelatinization 糊化
4 i, P  `& S* F8 C' R6 _% c0 a
8 G) `4 x! y# U5 z# x# Y' s* ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  {; K) G. ]* O5 n5 u2 ~* m
A:Braising 烤
3 G. U& f. V0 f9 M9 n2 l+ E
. E1 w/ ?1 ^5 F( z7 O" z2 g5 P/ V70.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 F8 u& n& A( h; [  [8 C; T" D4 HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  k- b+ N2 g+ @8 V. q
2 E3 \8 V7 W1 @5 t9 Y6 T5 y9 O
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  Q$ z/ q0 D  \+ o( D+ N! w- b- s( r
A:Fumet 原汁
* }0 F- X. n/ ~! N$ j; S( q5 |) }
9 n, O' U9 U* W/ X. Y7 |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
& j( E( f# k7 uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. ?( m$ P9 e0 x! _% p9 m6 O$ O8 T5 o/ x" ~0 ^  N% Q
73.Which of the following is a principle not used in stock making?  o6 N4 b3 K6 Q0 v: h' z9 z
下列哪一项不是用于制造高汤(低汤)的原则?6 I  e1 l% G9 V& W4 c* D  B
A:Start the stock in hot water.开始在热水中操作2 w- q- x  b5 N3 c2 x+ F

. I( V5 }; T* N9 B; P+ u' Y74.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! w& n/ e% B  e: w6 }8 w
A:Remouillage 法语熬汤2 g4 I) E! t7 a+ Z% f4 J- k
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