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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。
0 y5 h% k6 v6 ?% |* q
' _. Z2 ?2 J( C+ E; t5 X7 U. |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。! `9 c4 g/ @2 V" I! 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
7 M9 y6 c- ^6 p1 `2 {1 M: U1.Which of the following methods should be used to determine doneness in a New York steak?9 l+ x- |- t) g$ N) i9 t8 }* X. L
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)
& d& n  x% G# n& d+ d4 c" ~# |A: pressure touch. 压力触摸
- Q  |% P$ ?9 }8 E5 Z& }2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* h3 i) P5 I  c2 ]# ~) I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
1 i+ z  ^) B( C, V/ F" {5 x6 XA: acid  食用酸- W$ q/ u2 i1 z% w( `
3.Vegetables are major sources of which of the following nutrients?
3 ?0 o3 p9 E3 o. K; H蔬菜中包含的主要营养有哪些: F7 q# ~% ~+ e* K& I6 I
A:vitamins and minerals. 维生素和矿物质。* S. X/ S, r4 {% e
4.Cauliflower is commonly served with5 y- P: m: P  Q! q( H# s
花椰菜(菜花)最常见和那种酱汁搭配
  o' i% }3 z  c$ H- rA:Mornay sauce. 奶油蛋黄沙司
. G/ k8 n5 P7 q" z& a6 b1 `, [5 r# e5.Which combinations of products are found in pie dough?( X& g' u1 U* \+ g: r
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)2 O% Y0 P- G2 O/ H7 p& |$ W
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ b' F) V/ R3 n, p" d) s) b6The French term for mussels is 法国语青口(海红)叫什么
) a6 z9 ~( m2 C7 K) ~) aA:moules.法语青口,海红5 _, g3 b. j, f" G0 f' U( w; f9 z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) ~, m3 S# X1 C2 d9 X! p8 fA:faintly fishy. 稍微有点似鱼味
3 j# B; l* i, ?$ q8 d1 j8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: P) Y5 k  I& k) Q) E/ }3 }A:2 days. 2天$ d) r1 [; Z; o0 H# [
9.What are the principle ingredients in ratatouille? : u* ]! a& I" W# N/ W5 j$ D: f
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ O7 v* I1 B5 L' c/ J5 JA:Zucchini, eggplant, green peppers, onions and tomatoes: p9 ~: T; f( K/ V7 w) z' _
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 v+ z7 I3 m5 Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 G' K3 v7 E; x% h' A* G# ~
A:cook food in quantities that will be used up within 20 to 30 minutes.% ]- D  Q5 W3 j$ A  ]; v* U$ x4 ^3 q
大批量烹煮食物要在20到30分钟内
$ t" C4 D* V  f( t+ Y( T11.What person has the authority to issue a Health Permit?) J% R3 r! u% o9 D# e
谁有资格颁发健康证(卫生证)。
) x, `0 k$ H4 aA:Medical Health Officer.
9 Q7 J9 p! E" l- v* ]7 E7 ~/ L医疗卫生官员。) f! s0 L2 {+ t9 f+ l2 d1 G- R
12.For what period of time is the health permit valid?
5 L5 X, j+ O7 |4 x* s健康证的有效时间是多久?+ N" Q( y" J6 A% [! A
A:12 months.12个月
6 P0 P! w" K: z, G8 p13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ o( a& y' T$ K1 H' I0 }0 U在食物和饮料准备区,通风系统换气的标准时什么
$ D, _; N& w! Q+ H3 u8 OA:08 times each hour. 每小时8次
8 p; K/ H: v4 X* l6 ]& K! F" i: u# t14。The minimum temperature for manual dishwashing in the wash sink is5 g1 {, ]# `  k9 y) H; `; I' p) q
手工洗碗,洗碗池的水温最低多少度?7 b. [: U& @) ]
A:110 degrees F (43 degrees C). 43度
& e# C9 J/ a- R3 p. s+ Z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 ]; p$ T7 x( q9 v! S用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% e) }4 I4 U+ U" k
A:180 degrees F (82 degrees C).  82度/ p7 x# }' v5 N3 K+ k/ j
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. G+ I+ ]/ I1 \$ i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 [: i' N  \; L! h* E. ^; f$ _A:en papillote.  法语自己理解
# l# E9 v# l# q3 N3 C+ Z  ]17。Wing or Club is considered a. N" L1 H& j# d# R  o3 P: W6 {
翼和CLUB 被看做是一种...5 r0 ~% y+ g' j! m% W
A:Bone- In Cut     带骨切
' s' M; F1 M* Y18。New York is considered a   纽约牛扒被看做是一种9 m4 O1 Y6 w, d* @( O/ v- Y
A:Boneless Cut     无骨切2 ^5 A! d/ x8 k8 y
19.In general, a court bouillon for freshwater fish will contain
& M6 `* Z/ N8 _6 R$ F1 K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' r' T1 d$ v! m: o3 |% C6 G
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; j5 o9 j" }: g: `! m和做海水鱼同样数量的调味料和香料
7 R* o. ^8 G3 ]1 G20.Anise is very similar in flavor and appearance to' M0 a( Z! V+ E2 t  V
八角和下面的那种原料有相同的味道. d; G' V: N: d$ |
A:fennel  茴香5 j5 z& e- s1 w! \- O& k
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& R+ o" j- \* |+ z5 N) N# {9 _3 m# s) {
下面那种原料更像大葱且有平面的叶子
( s9 W# m1 q# z9 kA LEEKS  似蒜葱 (这边人叫京葱)6 X  @# J+ q0 J& f4 ~9 w
22.Which of the following cutting shapes refers to a small dice
0 u+ ^0 Z+ w! H' j8 D8 o+ @下面那种刀切形状指的是很小的粒(末). l% u1 M' }3 e- \) ~7 i! t( @+ _/ I
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 f6 h& X; S. e9 F: a! b8 M5 P23.Oil is added to the water for boiling pasta in order to
9 U; a5 p, S4 v. z向煮沸的pasta (意大利空心粉 )中加油是为了# \  V/ Z! m4 G3 m
A:prevent the pasta from sticking and to minimize foaming action.
; s, p7 n: G2 }% k防止面条黏合并降低发泡。4 }* @+ {6 e5 g3 g4 }. |( s! d
24.Which pasta dish features pine nuts and basil?) o3 v# y& v3 h. o3 [8 z4 I5 S
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! A( _9 O' C+ p# V
A:Pesto.一种绿色的意大利面酱 * H/ {. f: j2 L" x% a5 q
http://www.tianya.cn/techforum/content/96/563836.shtml, i1 `3 L$ A$ k; q

! v' l; K& u4 N% B! O" c) Z25.Which of the following is a spring vegetable similar to spinach?
# m" h, T% t& B& U/ o4 u% v下列哪项是一个春天的蔬菜类似于菠菜?
' M# Y) D0 |# p5 @A:Sorrel. 酢浆草。
( D. t2 ]" o& v( f% y) y. [9 R6 f9 a" ?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?
鲜花(33) 鸡蛋(0)
 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:
8 y  A& @! x1 S( {3 K9 z哪位厨师最早带来高水准浮夸的美食: i: Q) ~) S& X! H& f0 n
AAntonin Carême 人名 安东尼·卡罗美6 T5 [7 K7 V: e! I, D: Y

& @" ?7 l2 n$ q- W  o" ]- n# E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 T5 G) k% J. R6 A; H3 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 。" o4 W# B( s0 g4 }# {
A:Cast-iron stoves         壁炉+ k* C  `  E. l+ X9 h
http://www.usstove.com/products.php?id=6
, ]  n6 @( |* `8 j7 P/ g5 U* i3 Z% ?5 \* T. h/ D: V
28.The French term used to describe the roundsman, or swing cook, is:
9 m6 X- }5 r0 K0 Q1 b" S法国术语,用来描述roundsman,或摇摆厨师是:
7 A+ Z) m5 W. N- W" a1 D5 {& LA:Tournant   图尔南  {! T0 t3 H! a: [) _

& N7 ~8 k! U6 B# {; a29.Another term for the wine steward is:: [1 u& y$ U* P, A) z
葡萄酒侍酒师的另一个术语是:: i, C& Q4 Q3 ^3 Q' ^
A: Sommelier 侍酒师  a2 F) J2 @8 E' [4 m
; F* u9 m) L( `
30.Molds, yeasts and fungi are examples of a:  H( `" R, w  ^" N# C5 j9 c. t
霉菌,酵母菌和真菌是一个神马例子( z3 I( |6 C5 M+ @
A:Biological hazard 生物危害
6 q# {% D- u. ]1 O
" ]/ x) C* F/ }0 e! ^# h+ B7 V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; ^' k* L8 P; X/ y' R* n根据加拿大食品检验局,食品的危险温度区在多少之间:! y' s) E/ R0 `6 t6 C5 a
A:40° and 140°F (4–60°C)     4-60度, ?1 E& g3 s5 ]5 f
( I. [* B3 t# D
32.All bacteria need the following for survival:
8 k% z, Q+ p; r% m; ?6 f# i所有细菌生存需要以下哪些内容:
$ D7 |5 G8 W4 \' d& X" lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  s) `, K& u) ^. k! ?0 {: q  m/ S0 b# T$ k+ `, ?
33.Which of the following correctly represent critical control points in a HACCP system?( {' F( S1 d7 {; Q5 k! q+ P2 _3 d
以下哪项正确表示了HACCP体系的关键控制点?, b+ @0 Q  a. r; R( x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* @2 M% U7 V7 Z9 p: Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) o$ v+ P) g, E, @  R! l8 h! m/ S* `$ n6 ]" e% @. V, b7 z' _- y
34.Which of the following is not an example of a carbohydrate?
8 d0 D6 Z6 p. E1 d下列哪一个不是碳水化合物的例子?8 |8 H& h, j8 \1 N4 u" N
A:Essential nutrients 必需的营养物质8 F4 z' `( m; q2 A/ u( O/ D
  t' E/ ?! y; J$ t8 H* n" S
35.The process by which a liquid fat is made solid is called:
5 ?9 L4 i5 l& v! P液体脂肪做成固体这个过程叫什么
' o, f3 H1 N" H7 o0 sA:Hydrogenation  氢化$ U+ I0 X. Z0 T" z1 a6 Q, J4 K
  o# ?& C9 p) r7 V
36.Which of the following is not an example of a fat substitute?% r0 ^4 `8 x) j. f
下列哪项不是脂肪替代品的一个例子
3 s6 @# x2 Q7 J, _A:Acesulfame K  安赛蜜K表2 B' K8 I7 V# T4 y

% w5 N% O; L9 Y4 i( P% c37.Health Canada requires that a product labelled "fat free" contain:
2 ^5 L" y. ^# j4 v加拿大卫生部要求的产品标有“不含脂肪“包括:
& F5 r7 p; E: k# o4 h, @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: n% d  z" f+ a- B2 }5 d
# H4 o: d/ @2 j# W7 L38.Which of the following is not a problem associated with converting recipes?; V3 z! g& f% ?& c; g
下列哪项是不相关联的转换配方问题?  V% }' p, b0 E6 ^# q2 Z
A:Unit cost 单位成本
% g+ t$ E: A2 g9 U: Z8 ^' T6 Y$ O/ ~5 X. B* R( p8 D% v6 b7 S
39.The condition or cost of an item as it is purchased from the supplier is called:' M( T- o! x: U* ~, v# ]+ ?
从供应商采购的物品的品质或成本叫什么! e1 E! a) M. u  ?% S5 V
A:As-purchased cost 购买的费用
8 ~) l& D- M1 q/ x/ W: y) n& [6 _) f2 b+ u/ i; g! D* g" ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:" |# \# C7 q, R3 q% B9 h9 F" u: q
在新货到来之前用于日常所求的必要库存量叫什么' Y' o3 G0 i# @% I. Z$ L
A:Parstock 基本日常最低库存2 j' g1 d9 v/ `

& ^( k4 q7 ~) Y# {41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 v' m+ R9 b+ R1 V: R: h下面那个缩写是用来表明正常库存流程?
* G- M- B( {4 \; z' wA:FIFO=FIRST IN FIRST OUT 先进先出; j4 _4 {3 f7 ^/ c
. j- d$ }0 {2 h" b; ?. t6 F
42.Which of the following knives is used to turn vegetables?4 D. ?, ?4 c/ E4 G
下面的那把刀是用来打开蔬菜吗?( Z9 K0 ?0 Z% P/ p
A:Bird's beak knife   鸟嘴刀
) d8 P" {! _; w( t# E3 M4 Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 ~% o# t6 V9 f5 [( ^
( B" H1 z" m+ u4 c3 |43.What is an instant-read thermometer best used for?" H: _5 ?2 Y7 O  L7 D# b
即时读温度计最好用于那方面?: _* o, E! t) a  u* v
A:Checking the internal temperature of a roast 检查被考物品的内部温度) h- B! f0 S: q5 N+ t( v

, C  Q+ S# K  Y) }. \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 P4 N. O/ x/ \, C+ N下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ n1 P5 L5 E/ e1 O7 _A:Cast iron 铸铁7 i: e! p. G2 ^7 v

' q# K" ~. v( x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. _; G2 _6 l$ ~( ]  L
哪件装备下面有一个可移动的碗和一个S形叶片?5 R& y* {1 e8 |8 x
A:Food processor 食品加工机/ Y& @" ?- W6 N& z
http://www.google.com.hk/search? ... iw=1263&bih=572
. B1 K& I; v" M  v& `  R1 q
3 D% Y5 J( R; f' }) D46.Which of the following is not a rule for knife safety?
" Y/ ?" I' s) E: K8 e0 T2 ^8 a下列哪项不是用刀的安全规则?. h  Q3 [* O' V& r& F$ A+ T' V, N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: w0 ?2 o; r8 `" i0 J* W# [
1 k% l- j/ d1 r! H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  G' L' A6 @% k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 j$ T2 Q7 i2 p  n& }' sA:RondellES : Z+ T& a; j+ C5 m3 L( Z3 N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- a- V$ [' v6 B+ |" ]1 X
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48.Which of the following is a diced cut used to garnish soups?
, X' {: Z9 r6 C4 s7 Y/ w  c) h* J下列哪项是切成小方块用于汤的装饰?% f9 f/ a& }) w7 T- ?& x
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 O& `6 s1 T9 B8 w0 ?% |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 k; U. L9 O2 @* N  W- o' x
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!!——
+ L- Q( p% a' a, ~A:Gaufrette
% S2 \! h9 J/ ^: Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) o7 N6 |" t7 k% |- Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ n- y: M& X9 p' S) Z' ^# W  i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 @$ h% H8 V7 U/ G) s; S
7 E# r2 w( P, h9 c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: i8 }* V& _/ q, g- P0 G$ q
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)! O5 T8 i  D1 C' X$ S: k) G; ~! s
A:Cilantro 胡荽叶 香菜
/ r! S- N, X  V7 k2 d  {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% G. d7 w: [* e1 V9 _
9 ]$ g6 a6 @* @9 g60.Allspice is made from:, j7 i5 x( P& e
多香果,  多香果香料是什么
- T. e, _2 f9 v! Thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' a* a7 J% t; r7 a4 Q1 g# AA:A dried berry 干浆果
3 S- ]/ L  A1 k' m' K$ `3 W# K/ ]6 Q/ M+ [( b- H8 p
61.Which of the following are used to make a sachet d'épices?& f) f' K& Y7 A  T( A. F. J
下列哪些是用来做香包德épices?6 q( a4 _7 P6 H/ o
http://www.sachetcatering.com/6 B. q# X, N5 L4 k8 x' O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 x4 n% T" b- b/ g3 M& x4 n8 v
7 E/ R8 c2 `$ f
62.Which of the following condiments are not soy based?
: z. x, R. g. @( K( s下列哪项不是酱油调味品的?
$ \/ j3 H. k. t- V) p6 T6 J3 yA:Wasabi 日本辣根
: |+ b' |: D* M
* C2 d: r4 m" h: `& V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 E& e9 X+ |2 y5 s1 o$ f! 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:
) K/ W3 I0 o5 h. q' A- L  f4 GA:Pasteurization  巴氏杀菌( s: ]" v7 V; O% A, k* p

% V/ X7 d* I) v, q& P: `# h# [64.Which of the following steps is not the correct procedure for whipping egg whites?
  G; `) z# [5 `; K下列哪个步骤是不是正确的蛋清搅打程序?
! v+ L9 j' F  ~0 WA:Allow to rest before use. 允许休息后方可使用。+ o  X+ x5 c# P5 p9 a3 A; P
' d: o/ ^  [) F( |# r' Q
65.The weight of a large egg is between:一个大鸡蛋重量介于:
* ?& `2 z& x: K( x; b  wA:56g and 63g 56克和63克
% }( x0 }1 B! y9 k+ `
" @( P+ d" @9 M: h) ?66.Evaporated milk is a concentrated milk that is produced by removing$ g/ K/ |0 W% I
炼乳是一种浓缩牛奶 是去除什么做的
* |6 G9 Z) v* q- [0 H  ^5 rA:60% of the water 60%的水
0 Z: o. i9 x* O# X  e2 V
6 g* n/ `& k# y# ^, e5 {# V67.A method of cooking that transfers heat through a liquid or gas is:0 M1 T7 z4 j8 J! {% R$ j
一种烹饪方法,通过转移液体或气体是:8 u6 T5 R+ s  _' H
A:Convection 对流, J  J; D/ x6 L1 B! c/ X: V

$ m. i5 a% j# w4 v68.The cooking of starches is known as  烹调的淀粉被称为
/ Y0 C: v) n: S( L, G- y( e- M: U- SA:Gelatinization 糊化& N+ d" `8 D* f, L; q( K

# D( R6 D/ C  q) z$ ]# ^0 U$ K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- \0 F" r5 A, V# Q0 S, p; A& AA:Braising 烤
( Y  N7 Y& k! u  g! r! {0 E" X
) P$ q  h5 j; h  ]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:
2 G# T: X( p6 ]3 b$ F! sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ F0 F; A+ a9 B3 g7 y
* c9 t0 B; S: a( L2 Z- [* H, [
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( e5 g1 X- r6 |/ ^, {. K
A:Fumet 原汁! q% d7 i% u6 P8 V3 g( N1 s
2 F# \$ w1 W# V+ y2 ~- U
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. }# s1 k; Y- Q+ S+ v
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
* S! T: g+ h7 m* W# e1 `4 X8 Y7 o* G2 T9 v0 U: j& V1 v4 o. Z
73.Which of the following is a principle not used in stock making?8 l5 S+ T3 ]+ L/ e8 j; c7 j
下列哪一项不是用于制造高汤(低汤)的原则?* y3 i# H" x- y
A:Start the stock in hot water.开始在热水中操作
, g$ Q( t) J3 N) a5 ?/ R# J/ l& P- R0 N! S
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
* A' J; k5 K- E0 x5 t( |A:Remouillage 法语熬汤0 B  a, v  e  ?7 H, W
http://www.haibao.cn/blog/post/176242.htm
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