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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。
4 J# K' r9 i0 k  r7 d. I, N  y: _7 u$ X4 h
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。
! F2 k& G1 _- o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
0 K/ w3 j, ^. C) E1.Which of the following methods should be used to determine doneness in a New York steak?2 A. S% S/ d6 S; _: W
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)
; B" I, ~# E, a, E" ZA: pressure touch. 压力触摸$ O( U) I" B, |2 Y) [6 l1 Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 J  k" Y; G5 C+ [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7 h7 \7 [' ~2 a# S9 O: C
A: acid  食用酸
8 s/ M3 ^/ j! w  O$ n6 t* J( M, a3.Vegetables are major sources of which of the following nutrients?; H4 e5 J+ L1 |- r) Y3 j0 b
蔬菜中包含的主要营养有哪些& _9 M1 E& ]0 y4 k2 m+ C/ `
A:vitamins and minerals. 维生素和矿物质。: @! m5 N4 p! c3 n+ X. X4 [
4.Cauliflower is commonly served with  `; ^7 s6 N) B$ T
花椰菜(菜花)最常见和那种酱汁搭配
, j$ l. m5 O  T: j# VA:Mornay sauce. 奶油蛋黄沙司( v* J: r& K7 w1 p2 l: Y- h( F
5.Which combinations of products are found in pie dough?
5 H0 ]! D0 p3 Y- \# 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??)
; W1 g( b) E) E* L5 ?! H8 @A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 y( J% Q; b& _. I8 l* S( Y5 L6The French term for mussels is 法国语青口(海红)叫什么* \6 Q6 ^. J+ e7 \/ R
A:moules.法语青口,海红
3 s$ r+ i6 S0 {' ]7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 w. c5 K$ V6 L% U& qA:faintly fishy. 稍微有点似鱼味% ]6 ~' }5 L" b- D0 R
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 |- g; b0 Z& O, G* q1 TA:2 days. 2天
6 }2 X4 n0 I! H8 p8 k9.What are the principle ingredients in ratatouille? 8 g- m! Q' D4 Y
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 {; y, O# n1 H! [4 U5 K
A:Zucchini, eggplant, green peppers, onions and tomatoes3 o: s3 O: I! e) a5 z3 U% C* q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! w3 o; o& K& r- M; d10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?: d; N5 {) X. @
A:cook food in quantities that will be used up within 20 to 30 minutes.
! G+ Q( {* X, Q, l9 }大批量烹煮食物要在20到30分钟内7 G( _4 v3 }, M- Q
11.What person has the authority to issue a Health Permit?
" e! H0 e3 _* h" q. }8 M谁有资格颁发健康证(卫生证)。
7 V5 ~$ X; b7 ^5 g% N) OA:Medical Health Officer.! x1 E1 D" D6 \/ b
医疗卫生官员。- b  \6 S' T, j8 l% K, X! t/ J/ N. [, h
12.For what period of time is the health permit valid?$ L" O* p  U$ ^4 I8 C4 n5 k. h4 A) W
健康证的有效时间是多久?
' g! C1 ~* P) T) z0 _7 a% Y+ n8 EA:12 months.12个月
1 K4 x9 W- T; x" ]0 f! E' _13.In the area where food and drink is prepared, the ventilation system must be able to change the air& N, Z" I1 b: i! F
在食物和饮料准备区,通风系统换气的标准时什么
- p( {" t" s- ^3 t$ I! yA:08 times each hour. 每小时8次
1 d% u: }" Z) A14。The minimum temperature for manual dishwashing in the wash sink is+ d& ~1 G/ g, Z0 z# x
手工洗碗,洗碗池的水温最低多少度?5 F4 n3 \7 ~6 Y' W/ U' z- ]
A:110 degrees F (43 degrees C). 43度
: U* h* N; ^/ }/ n" x. C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 h' c, H+ Z/ I* G4 m
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* k6 G0 g5 U* P$ U( O/ ?
A:180 degrees F (82 degrees C).  82度* l7 n9 \" b) c( g! v
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) k/ R+ L* @9 Z- L) l用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' z7 z0 K# h0 z# f
A:en papillote.  法语自己理解
1 b, B8 y! C1 z6 `17。Wing or Club is considered a( O, s: }+ E% w
翼和CLUB 被看做是一种...
& Z# C2 I( \3 j" UA:Bone- In Cut     带骨切
+ i- h+ d8 W0 _0 P1 `  G18。New York is considered a   纽约牛扒被看做是一种/ @7 o) L) @. P( d7 }/ |
A:Boneless Cut     无骨切) c9 ]. J& k6 \* {9 S1 f
19.In general, a court bouillon for freshwater fish will contain* {. B1 r2 }* F" Q" D
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5 W- X9 @1 i) L4 k% L9 D# y2 K
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: x3 T( j  |6 J9 Y8 T4 Y6 \! {. V, X和做海水鱼同样数量的调味料和香料# i, ^8 q6 U: H
20.Anise is very similar in flavor and appearance to
1 \; e' m) x. q- _% u, t. b八角和下面的那种原料有相同的味道3 [- D. _- A( t5 ^0 M8 t, B
A:fennel  茴香
3 E3 i& D/ V, m: H21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, l1 y. s2 t& G' f' f
下面那种原料更像大葱且有平面的叶子
4 l4 c& o  p& H  J& _* t, mA LEEKS  似蒜葱 (这边人叫京葱)
0 g( J; L+ P# F: Y22.Which of the following cutting shapes refers to a small dice
) K1 [  b5 b- W1 g9 ^2 Y% S下面那种刀切形状指的是很小的粒(末)3 \6 {2 o  g, Q. o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 s4 x- R0 \3 U/ I9 s, q# [& c/ c
23.Oil is added to the water for boiling pasta in order to7 z6 ]  `5 W5 P
向煮沸的pasta (意大利空心粉 )中加油是为了1 G$ {4 C. T; l! @. I
A:prevent the pasta from sticking and to minimize foaming action.. [# W! a2 q7 G4 i: l. i; ]2 k. M
防止面条黏合并降低发泡。
) C1 j8 @( l: Q4 A& `: [  W5 Z- Z2 F24.Which pasta dish features pine nuts and basil?# m. {- @1 j% K- n. {9 S
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* h9 d8 g7 F3 E- ^7 q. `
A:Pesto.一种绿色的意大利面酱
1 U5 z/ p# V$ ]( ]6 B9 N. j4 H$ Hhttp://www.tianya.cn/techforum/content/96/563836.shtml
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& k6 E  p. y2 n& |6 J' C25.Which of the following is a spring vegetable similar to spinach?
' B5 X0 W: G2 M! w2 E# m) E下列哪项是一个春天的蔬菜类似于菠菜?
4 w8 i9 f/ W# `. EA:Sorrel. 酢浆草。
0 p" q0 z- D! k% U. F% ?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:
4 L  C, z$ j$ \, y* t0 H9 ~哪位厨师最早带来高水准浮夸的美食
- E/ \7 _9 V' k- K) FAAntonin Carême 人名 安东尼·卡罗美
' R1 f. E3 ], Z8 d" X  B' C5 v4 f  C6 z) B9 u
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 W1 o3 G/ M0 k- k- x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ ^* l" Y+ b/ j( dA:Cast-iron stoves         壁炉
0 T& {  \2 x7 z/ m, lhttp://www.usstove.com/products.php?id=6/ r, c# p% D0 b7 m4 o
0 e" q# Z0 @1 i1 b  \6 _
28.The French term used to describe the roundsman, or swing cook, is:: m) s$ E& P% e/ Z  s
法国术语,用来描述roundsman,或摇摆厨师是:  d# j' U! J' |1 B8 @* S& @% H
A:Tournant   图尔南
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29.Another term for the wine steward is:; X3 ~% z! Q: `7 p( A- M0 w
葡萄酒侍酒师的另一个术语是:
" D" K' i5 ]* @* D; ~  MA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
3 a( D( V) K. M: f2 i2 q霉菌,酵母菌和真菌是一个神马例子- _- W; t6 @/ ^, s4 T, c
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 B+ L& m9 w  N& J  t3 t7 e' Z3 X
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 m; h( D+ g0 tA:40° and 140°F (4–60°C)     4-60度
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) ^3 m! ]2 T5 C2 @; ]! @6 f8 [; i32.All bacteria need the following for survival:' C( ^4 Q& ?: G3 y
所有细菌生存需要以下哪些内容:
5 s$ G! P, X% z8 o( ]* TA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 y5 }- a! t) r& I' _% S
) G" j- V2 B1 B6 v3 h8 Q33.Which of the following correctly represent critical control points in a HACCP system?
' X+ d' u- r" q/ R" V. p( s以下哪项正确表示了HACCP体系的关键控制点?2 t1 H  V3 H& m4 G( B2 B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ k) ^8 i+ V5 n$ H食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, a' ?) Y# A9 i* V3 g; y
2 a9 j8 N. N( c& P3 Y: B34.Which of the following is not an example of a carbohydrate?
- k5 A! n' [4 F. X下列哪一个不是碳水化合物的例子?; q0 s* s; |. g. |8 x( s
A:Essential nutrients 必需的营养物质# n; {1 `. }7 ?5 ^3 ^, i5 J' l( [
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35.The process by which a liquid fat is made solid is called:
3 p$ A5 G" e$ c+ [液体脂肪做成固体这个过程叫什么& `8 n  u4 n9 i* `) f
A:Hydrogenation  氢化
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. Q: ?, A( }& G( m* a2 O36.Which of the following is not an example of a fat substitute?
* f1 \" r/ L/ |! C下列哪项不是脂肪替代品的一个例子  a, ?6 L5 ^9 l; h' Z5 c% H: e
A:Acesulfame K  安赛蜜K表& k, U4 }! ^3 r( T. Y7 A1 A
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37.Health Canada requires that a product labelled "fat free" contain:2 C$ D! b  X" q
加拿大卫生部要求的产品标有“不含脂肪“包括:- v- t, Q2 ^9 c/ z1 s4 E9 f# f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# o7 u" v! e# x* y5 \: M  _' J1 K% g, z$ M, N' H2 H. T. i
38.Which of the following is not a problem associated with converting recipes?
+ `3 r$ s% }6 k+ t% O- z% c下列哪项是不相关联的转换配方问题?
$ j, t) V2 i6 e( @* PA:Unit cost 单位成本
8 W5 J$ V7 |% z8 c9 S0 a" T9 h& i6 t; G, c* t% N( o4 W; M- m
39.The condition or cost of an item as it is purchased from the supplier is called:; _) D7 a- i) u4 }
从供应商采购的物品的品质或成本叫什么
7 o: U7 H5 Y# q# M- ?& WA:As-purchased cost 购买的费用/ H6 s# n3 g1 C5 o  u; a+ u
5 R$ _! O, @' A) ?
40.The amount of stock necessary to cover operating needs between deliveries is known as:
' R' Z6 B: u1 i, c. j" T在新货到来之前用于日常所求的必要库存量叫什么
/ A) F. R* g3 Z& R2 ~A:Parstock 基本日常最低库存8 a, X6 E6 z% N- u0 T; G! m" D

4 ?, c, x; B& a4 d; L2 v% ~) C41.Which of the following abbreviations is used to describe the proper rotation of stock?
, y4 w& q6 V+ |1 _% j下面那个缩写是用来表明正常库存流程?
9 ^+ d1 g( E+ U0 lA:FIFO=FIRST IN FIRST OUT 先进先出5 d( Y# h3 L; o5 o- E/ u5 W
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42.Which of the following knives is used to turn vegetables?
+ I1 }* k3 ]+ V1 o9 N下面的那把刀是用来打开蔬菜吗?9 v* K" T* L. o0 D0 a# f
A:Bird's beak knife   鸟嘴刀
7 ?+ |0 m# y  B) F* bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ d' W5 A" y% y4 r: w1 s* d

% q( o% I# _% Z43.What is an instant-read thermometer best used for?
% G/ a$ G! L; z0 j2 u6 o即时读温度计最好用于那方面?
+ k3 `, [) V# a2 p+ GA:Checking the internal temperature of a roast 检查被考物品的内部温度/ r- {3 a: K4 E% \

1 S0 P6 f. x; ]# `% C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* |$ S  D1 F, G
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ i/ y  `0 [  {2 K) D# MA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( P( i" F" t+ D, E" |1 \8 |0 u& ^4 l  B哪件装备下面有一个可移动的碗和一个S形叶片?, u$ e3 }( Z  V: h; S
A:Food processor 食品加工机
+ D3 y5 A4 Q0 M2 Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
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9 R6 T6 m2 p# L! r/ t4 q46.Which of the following is not a rule for knife safety?. g9 o+ H9 O. x6 f
下列哪项不是用刀的安全规则?2 k7 j0 z* M  j4 W
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( ~2 e/ y* ]; B$ E1 [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! I% G3 b& A$ eA:RondellES
5 J4 M- c; O* p; N2 h2 ?) r2 i9 Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ n$ x5 F; f1 U1 D( q! e. b5 P1 |

. _  Q3 @+ Q! P' j48.Which of the following is a diced cut used to garnish soups?% a( N% |' @$ `5 T1 F. n* k6 X
下列哪项是切成小方块用于汤的装饰?5 ]* U( c: m5 |7 p; j
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 m  N7 y) M4 ]! ~+ U8 [6 y$ o' k0 Q( h49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 ^- F: y) P/ d. n7 Z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!!——
6 r! ~: Y: H5 r7 W& \, v2 RA:Gaufrette
' h( g. G6 m. ^8 a6 Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, O6 W' D+ t6 X1 W  {* q7 H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 h: g! e2 k2 A7 n7 C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 {" Z# Q0 g) [! f5 E$ T7 {' ~
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- f8 I+ B2 ^& `7 p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 ]7 X5 N0 d2 `- u0 @A:Cilantro 胡荽叶 香菜! R0 ?6 f8 i: s) p8 ^% e( P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" W+ P+ W+ ^& K' v% f9 c

$ y* B% n7 o$ ~) j* H' u$ p60.Allspice is made from:3 S; a7 ?3 v" I) A# V; Y( J
多香果,  多香果香料是什么& C% g. I6 j0 l! |( c$ @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! S$ W7 Q7 n* c9 DA:A dried berry 干浆果2 d- e0 e/ Y2 r1 _' e7 t

6 Y5 w: H& o, S! c" r+ @- X61.Which of the following are used to make a sachet d'épices?: e9 w$ Q: q8 y- b4 k. g
下列哪些是用来做香包德épices?- e, \# W5 V6 h. t
http://www.sachetcatering.com/
$ A4 J1 I' ?& r  ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# I/ a7 M$ Y% Q$ _. L

( c1 {2 b, f- P% z: U62.Which of the following condiments are not soy based?7 j# V8 g% w+ F+ w" k& @; a
下列哪项不是酱油调味品的?
# j9 j  z# Y" P# f! B! JA:Wasabi 日本辣根
7 k) M: p; n6 W8 ]. Y) z) L3 v# D! X: `3 _7 a8 ^/ Z2 u" M
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ |- R: C2 H5 C' P0 T1 h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:/ U, A2 ?. G! P+ r
A:Pasteurization  巴氏杀菌. @4 x, g$ q7 C4 e7 K7 e/ C0 u: `

: F- |8 e; X1 D+ k64.Which of the following steps is not the correct procedure for whipping egg whites?
) }" G: b8 F% q9 K$ r" H下列哪个步骤是不是正确的蛋清搅打程序?
0 `3 v' e# t$ ^5 U6 VA:Allow to rest before use. 允许休息后方可使用。- ]' }( K! S  k" N+ W* Z

, Y" K1 m5 W6 t4 K3 S65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 O' v( Z$ v: g7 N1 e- v" d1 {A:56g and 63g 56克和63克
1 f- |" Q& S; ?, \+ u* L+ g$ `  E/ D; R4 Q% N4 u+ ?2 [6 i! m) P
66.Evaporated milk is a concentrated milk that is produced by removing
5 M. o: A9 y, [: b. S( @) x3 R炼乳是一种浓缩牛奶 是去除什么做的4 Y( G" S  x( M; h
A:60% of the water 60%的水
. u  F5 g' m) \$ s
0 U+ \, k7 V, A7 u, H67.A method of cooking that transfers heat through a liquid or gas is:
% F2 d: n1 o8 b$ O- p  M" ?6 i4 n一种烹饪方法,通过转移液体或气体是:
) C+ }; N# C# iA:Convection 对流3 ~/ L' @8 B8 X

& x) f. V. f  U) W" ~68.The cooking of starches is known as  烹调的淀粉被称为
* X, p. O0 g* ~5 h% e0 aA:Gelatinization 糊化
- a. H9 a/ [/ C: n$ w' x/ F: E; {. [( ~: Z, s6 `. ?
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 w- D  P9 g+ J) M+ e: CA:Braising 烤
: G* s2 w' Q+ W' S: S
' y6 o0 Q4 `; G6 E70.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:
0 C2 m9 D6 m% I- R4 e* fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理$ u% D* X" Q# {# |% O4 b
3 L! d; L3 ?- \% t% n( k9 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
$ X' ]2 W* Q7 e* `; X  {# F4 |  GA:Fumet 原汁1 J! o. V; _+ k
3 x8 W6 {, x& Z
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2 D1 J/ k% r7 J# `. r6 W- o/ y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
1 T3 z% l4 v; j9 z9 ^- {  X. t% A9 U0 o; u9 b5 g  ~  h4 D
73.Which of the following is a principle not used in stock making?1 Z  t3 j9 V% [. D. S
下列哪一项不是用于制造高汤(低汤)的原则?
( X5 b0 @! ^4 e+ `A:Start the stock in hot water.开始在热水中操作6 ]1 r% B" q, ^) O0 T
5 M; f  X0 ?, L4 S( G5 d
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7 z/ z0 l' Y" h/ j. j# C  A! ~
A:Remouillage 法语熬汤/ T$ x& R* m2 @$ Q7 [& |
http://www.haibao.cn/blog/post/176242.htm
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