埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10057|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
6 T4 J4 H' ~5 K9 J& X9 k+ z* H9 L9 Y9 l% r# N$ M. F! Z
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。
& e) Z; J2 @- |9 E2 u另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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6 l2 F* ^, [  ?7 L% i- w
1.Which of the following methods should be used to determine doneness in a New York steak?
# v# F* S& N- B2 h6 s4 J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)
, N5 ]- D4 |3 H- P  p0 U( AA: pressure touch. 压力触摸
$ t0 \& k* c/ L2 T# u0 w* Q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; k. v/ J8 \- g* J5 ~7 K9 Y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
. r+ i$ d5 r& M/ OA: acid  食用酸4 g/ v/ ^* M8 G$ p9 v6 w
3.Vegetables are major sources of which of the following nutrients?
% M  n% a* E% P7 n4 Y0 v蔬菜中包含的主要营养有哪些9 I- |3 v9 ^" q, E7 m0 j2 W
A:vitamins and minerals. 维生素和矿物质。
/ c8 B7 u6 A) R6 E& d: g5 R. q, |4 _4.Cauliflower is commonly served with
/ V8 q- x  ?+ A, ?/ h- G9 h花椰菜(菜花)最常见和那种酱汁搭配
4 m+ y* G; Y1 n/ yA:Mornay sauce. 奶油蛋黄沙司
: O1 |( n/ H5 ~; v  H/ E4 M4 k5.Which combinations of products are found in pie dough?5 K! W, z4 A+ `5 Q3 Z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)6 Z3 E! D1 ]6 ^" P$ R! U/ O/ `0 B
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  W; D8 F+ `* W0 b) q4 l% d4 ^) N2 ~6The French term for mussels is 法国语青口(海红)叫什么
8 m6 I. R1 `! r7 I2 _% Q) `A:moules.法语青口,海红' F0 G! v- N3 ?: I
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ P) A, J% [- S
A:faintly fishy. 稍微有点似鱼味
* }& z) W% d7 d6 l% ~8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. k' k$ R5 m% ^* lA:2 days. 2天
9 ?4 v( k8 R$ i  h1 a* x. d; ?% g, A9.What are the principle ingredients in ratatouille?
' O, E; b4 U2 P2 C( S炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  n) T4 q8 c5 s5 {& HA:Zucchini, eggplant, green peppers, onions and tomatoes8 Z3 i( n  H) \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 p9 L, t2 ~+ h10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- g6 [) D& p. ^5 D8 ?1 c* ]: eA:cook food in quantities that will be used up within 20 to 30 minutes.
( C3 _% Q; m$ @7 [  _( ]' q  b大批量烹煮食物要在20到30分钟内4 A7 l9 N/ L# X. f
11.What person has the authority to issue a Health Permit?" _8 v6 W' m% B: a" f+ y% w; b
谁有资格颁发健康证(卫生证)。0 D7 F9 e7 W1 F
A:Medical Health Officer.
: A, U: p" L: ?: t& k医疗卫生官员。
, [% f+ q' [$ V9 S3 `" i12.For what period of time is the health permit valid?9 @/ z7 M+ X' N5 @& Y
健康证的有效时间是多久?
- w5 B7 ~4 W/ g/ J( g; w; T5 G  g8 ?8 YA:12 months.12个月
/ L: I/ m2 ?9 y7 }13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, K5 k4 x+ w2 o6 G9 j* \在食物和饮料准备区,通风系统换气的标准时什么" Y' M* O1 D; P* d. B" N
A:08 times each hour. 每小时8次" D/ P( [! }. B; N5 Y
14。The minimum temperature for manual dishwashing in the wash sink is
* V% h% I- r) E2 v* r" f手工洗碗,洗碗池的水温最低多少度?
; l: x! s, e' q' Q9 L) G0 IA:110 degrees F (43 degrees C). 43度
! J) b& x& w1 |2 i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 \1 R2 Z% O! G" P$ q% {
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# q5 `* R/ o+ A% n1 _
A:180 degrees F (82 degrees C).  82度
+ q4 D4 k7 R0 G: h8 d/ X16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 @( |  w! S; a* m. W用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 w3 \/ [- l. v- g# U8 P; J
A:en papillote.  法语自己理解
- v7 v  `; \* z( {/ i3 ?/ L17。Wing or Club is considered a8 X) i. o" p6 e7 E3 L$ d) z5 E% o# f
翼和CLUB 被看做是一种...+ n4 g. r2 e- @
A:Bone- In Cut     带骨切+ r2 m0 q" m2 E9 H, c) ]1 L
18。New York is considered a   纽约牛扒被看做是一种
, S2 ?9 _# h- DA:Boneless Cut     无骨切2 P) T* c/ g2 J1 W! m
19.In general, a court bouillon for freshwater fish will contain) w& e/ {0 k: W" w$ Q( F- r2 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
- I- R  E$ |6 Q) B6 ^1 Q/ i3 yA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 I7 [: E8 G' ^! x和做海水鱼同样数量的调味料和香料% A2 t2 o8 v* l( g9 V
20.Anise is very similar in flavor and appearance to
6 S3 b  ?/ R# w3 L+ F$ n八角和下面的那种原料有相同的味道
# T' U$ f# @7 |* J7 ^1 jA:fennel  茴香
: p- s0 {/ s- D' m+ m9 n21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- j) z; Q! a- N, K3 l
下面那种原料更像大葱且有平面的叶子* N: t4 X2 g- N# {/ V
A LEEKS  似蒜葱 (这边人叫京葱)
, q6 l" k) i* K" ~7 y3 l22.Which of the following cutting shapes refers to a small dice) G6 r1 @3 X8 x& T( F2 f
下面那种刀切形状指的是很小的粒(末)' |' t& k5 o3 A9 x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# k: f: h* _; L- j& B$ E8 W
23.Oil is added to the water for boiling pasta in order to4 i4 q1 w3 n0 A: Q' I% o* H: A
向煮沸的pasta (意大利空心粉 )中加油是为了
% {2 ~1 [0 z8 @" P) \3 dA:prevent the pasta from sticking and to minimize foaming action.- x" U7 ?* }5 E  U( Y' [8 \
防止面条黏合并降低发泡。# [/ z0 e! z! O' ?
24.Which pasta dish features pine nuts and basil?
9 m9 o- ?/ @! x0 J5 b+ ^- J  Y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ y: m( |; z. A1 O! ^, bA:Pesto.一种绿色的意大利面酱 6 ^9 W# d) F$ X' o; q
http://www.tianya.cn/techforum/content/96/563836.shtml$ O8 K, ?/ }! S
9 q& X7 q  H6 h6 k
25.Which of the following is a spring vegetable similar to spinach?! M4 ^/ ]. V; Z* H9 g7 ~) N' F
下列哪项是一个春天的蔬菜类似于菠菜?
) T; V" z8 }) uA:Sorrel. 酢浆草。
/ z! ^- d/ }7 Z' _. D, }% I$ ~http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:* Z. c8 F; V9 i0 C
哪位厨师最早带来高水准浮夸的美食: ^  j, B+ T1 W! r/ G: G" x
AAntonin Carême 人名 安东尼·卡罗美
0 k1 l( C8 k8 ]1 X* m- h, x; c! i
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 Z( v* c9 ?8 J, Y9 t# 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 。
3 S0 e( q; P9 |A:Cast-iron stoves         壁炉
1 N5 x! a2 [2 A5 p3 I+ M* g8 v, Qhttp://www.usstove.com/products.php?id=6
7 ]+ W8 f8 s/ ]( X0 y. N+ V$ b/ y4 T: E- \, F, l! _
28.The French term used to describe the roundsman, or swing cook, is:+ p& p9 G6 Y/ l$ n' C2 ]
法国术语,用来描述roundsman,或摇摆厨师是:' c: L/ d9 k$ ~$ i
A:Tournant   图尔南
, `" R* q% K2 L" c# T% Y
5 d/ z4 ?. r9 [! a' ~0 Q+ `29.Another term for the wine steward is:
. l  N1 `: k/ w1 H! p$ X8 K葡萄酒侍酒师的另一个术语是:
$ Z: @  F" x+ f2 r2 Z0 DA: Sommelier 侍酒师2 `* I4 n, y' G$ o- f
0 O0 y' s( k' E3 x: H+ T( K& |
30.Molds, yeasts and fungi are examples of a:& t2 {: D# d2 d/ V% P7 p$ _. m
霉菌,酵母菌和真菌是一个神马例子
1 s$ i& t3 g" X& E! J7 U0 @1 p. {A:Biological hazard 生物危害5 Q" Z  J4 N0 r7 r
6 \$ F8 m8 Y3 A! Q8 J5 p
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 c8 N1 J5 _/ e: X8 ~根据加拿大食品检验局,食品的危险温度区在多少之间:" s) c, |. l1 P8 b$ G( J, u
A:40° and 140°F (4–60°C)     4-60度
6 H# o7 E. s" c/ G' L" }+ ^0 x" O0 @
32.All bacteria need the following for survival:
  [3 T- d5 z/ e; l所有细菌生存需要以下哪些内容:
+ ~  n& r; k! G% l+ B' S! TA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 ]3 @1 `+ ~, W$ ?4 Z9 q, J- X, Y' |3 I
33.Which of the following correctly represent critical control points in a HACCP system?
  A2 o9 @3 |6 D5 ~: ]! i7 p' j" \& L0 ?以下哪项正确表示了HACCP体系的关键控制点?9 |) _3 V  A% m2 i% M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * v7 B  }2 R: z% l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 g4 S' l9 @' I
, g8 T$ y' X* ^7 I( F" l34.Which of the following is not an example of a carbohydrate?$ I7 W% Z: g/ `  ~  q2 m" {+ B
下列哪一个不是碳水化合物的例子?
$ K+ k. a' z4 cA:Essential nutrients 必需的营养物质0 v) y- X: K, O% K5 P7 A
4 {/ B( n$ ~/ d/ x
35.The process by which a liquid fat is made solid is called:
/ j4 s" P4 B1 f+ P液体脂肪做成固体这个过程叫什么
& \/ @1 R! k0 }+ i4 U! {! NA:Hydrogenation  氢化& ~/ I: p/ ]* ^+ @6 Q6 ~

5 ^9 Y' o# K" v2 _, J3 I  S36.Which of the following is not an example of a fat substitute?/ [; D! E+ F0 m  F# v, {7 p, K9 I; N$ T
下列哪项不是脂肪替代品的一个例子% f: h9 S3 w, U. N
A:Acesulfame K  安赛蜜K表
! k- q+ A" [2 d) X$ K& t. _
% X3 R$ T5 S$ I37.Health Canada requires that a product labelled "fat free" contain:
% d7 g1 U- l6 F加拿大卫生部要求的产品标有“不含脂肪“包括:
$ M8 x! {. {7 N/ @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  [- T" ^% X+ I& F- B' l
- F8 Q' ?- V. |# ~
38.Which of the following is not a problem associated with converting recipes?
4 G& b5 ]0 Z- q& z" E1 i下列哪项是不相关联的转换配方问题?
0 J: j) `* `0 e. FA:Unit cost 单位成本  l) s3 D) V. x' a

: U! G0 J" G' b39.The condition or cost of an item as it is purchased from the supplier is called:* s$ y9 ]6 r6 H; y) u
从供应商采购的物品的品质或成本叫什么
- s6 ~1 ~- w) N" z" ~* FA:As-purchased cost 购买的费用5 C  }& m5 I4 b, O

6 V' Y; F8 ]1 y: p5 G40.The amount of stock necessary to cover operating needs between deliveries is known as:
# C) f. d# A* D在新货到来之前用于日常所求的必要库存量叫什么# [' ]3 p& u) f. O( {1 L
A:Parstock 基本日常最低库存
0 M0 V3 U7 I6 E, {) m) b5 c0 d4 r0 f, `' c+ ]* A8 N8 G3 ?
41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 {$ ^) A; a6 ~下面那个缩写是用来表明正常库存流程?6 B( R6 c4 s8 G0 X
A:FIFO=FIRST IN FIRST OUT 先进先出- H2 D+ s; _5 f
) H% l  u* ^% }( [$ Q& Z" }
42.Which of the following knives is used to turn vegetables?" N# N) n9 Z1 W& b' j1 K- L/ H
下面的那把刀是用来打开蔬菜吗?' P1 E- v5 ~: d
A:Bird's beak knife   鸟嘴刀6 A+ h9 ~9 Q; P) a  U# m  ^  Q8 I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 n! {: n/ e: q5 j+ G. H  G
0 U. h) g1 P$ r+ y, C3 ]9 m" H43.What is an instant-read thermometer best used for?8 ?" w- u: k! y' M( b- W  _: L- @3 \
即时读温度计最好用于那方面?* ^$ c0 J; a$ w- }, P3 g
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 b$ |5 r( d$ x! M/ K% J. B0 r. Z/ d  W/ A+ ~; R
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) {* q$ a7 d) P& G7 e. `1 L
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. b2 F: t! s$ u) K' GA:Cast iron 铸铁
6 K5 K4 G1 i1 i; `1 I8 s/ x
7 D# B, n- r0 G# E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ w5 x& p3 Q5 n! \, }3 U5 {
哪件装备下面有一个可移动的碗和一个S形叶片?
+ [5 N% L! e* ?4 X! bA:Food processor 食品加工机
: c2 L: {1 D: `# s& Mhttp://www.google.com.hk/search? ... iw=1263&bih=5721 u: Z. b  ~% F: u# X+ d: G5 u

5 N9 j( s; `5 z/ ?6 t( ]46.Which of the following is not a rule for knife safety?
4 c/ C  W* [8 k9 m2 g下列哪项不是用刀的安全规则?
6 {( A# g8 ~7 N3 fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 \9 W5 @' X2 N3 U9 q* r' h: _4 S. l2 W2 C- y( c7 e- q7 C3 @" t
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ G, j$ _9 O, p+ R4 G3 V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. V: d8 a8 x4 {8 z
A:RondellES " a- `) A! d- ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# \0 S4 K& F: {: j3 W% P& N
7 b" S" Y& C, y6 ]
48.Which of the following is a diced cut used to garnish soups?3 |+ f. F- x4 E6 B1 F
下列哪项是切成小方块用于汤的装饰?
* n" ?% U: a2 I& w. l4 C0 XA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ D8 k2 V1 G8 I) p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 _3 c! l) N9 v( b1 {$ V; r
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!!——
' F+ ?, ^5 R2 q% E5 l2 |+ jA:Gaufrette - L. j5 x2 N3 Z% p# O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 Z4 P  j/ r# ^% `; G3 Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) l8 ]$ y1 t$ ?4 b4 Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. i- g2 L* D6 B  ~( j6 T& a  q6 y9 ?
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 Y5 t3 a  f5 H) n! {. F$ d
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): k2 E4 h& U6 [* m4 w
A:Cilantro 胡荽叶 香菜1 Y* t. P- v6 k3 R; d- |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 Z3 A  x2 v" `( Y& E+ i( o. n5 `2 t- z8 p. I
60.Allspice is made from:! F' p0 Y: w( Z% G
多香果,  多香果香料是什么* U8 }* n3 y/ Y. A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! C2 R5 T" b1 c  U
A:A dried berry 干浆果1 R0 X; B2 X% f+ Q

$ o' N6 \: D* Z* g% D4 ]61.Which of the following are used to make a sachet d'épices?& u  j0 N$ O* |- V: k' Q
下列哪些是用来做香包德épices?
. T0 {9 T7 \! k7 g& Whttp://www.sachetcatering.com/
3 q: a: ]/ L  W; Y- IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" l5 c0 u+ q) g( ^! B0 [7 g* a, T! y
62.Which of the following condiments are not soy based?
! r1 O3 a1 o/ G, e5 u; k/ t下列哪项不是酱油调味品的?4 ?: N, O# t2 x6 v! g
A:Wasabi 日本辣根
9 J8 \$ a+ g/ j
* h1 B3 q$ e, {+ q1 F; c! M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* v+ v( y+ U1 u  S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:
6 k2 H# n2 T" L5 v1 _A:Pasteurization  巴氏杀菌2 Z: A6 S! G* Y5 G
# D- q+ E9 O2 Z: X8 o3 l
64.Which of the following steps is not the correct procedure for whipping egg whites?0 c& m9 L/ z. O1 \/ ]% K
下列哪个步骤是不是正确的蛋清搅打程序?7 Q- r/ U" k" C* ^$ Q  G2 ]
A:Allow to rest before use. 允许休息后方可使用。! _6 T. v* M$ f' @. A
0 x+ v. r9 b+ ?( n+ ]4 ]" v
65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ _# o* l/ f6 |% E6 \  N% L- ^A:56g and 63g 56克和63克2 Y5 [" N* L0 i5 E2 `6 Z" z

  u1 H: k. [9 W. ^! ?. t66.Evaporated milk is a concentrated milk that is produced by removing
- U+ w9 w6 F3 H0 F  {炼乳是一种浓缩牛奶 是去除什么做的6 c* H2 a0 @& k+ }) h/ @
A:60% of the water 60%的水
  O( K7 D$ e- q+ A  W( [5 V
( {) J& Z% Q' [1 ]% ?9 }7 a" \67.A method of cooking that transfers heat through a liquid or gas is:6 _' m+ @5 U; g( X* B
一种烹饪方法,通过转移液体或气体是:0 B) J' B# r" @! G8 \" j% k
A:Convection 对流% E% q8 a% i% N, w& Q; D
% r) G  D4 t9 x% P: i- ?
68.The cooking of starches is known as  烹调的淀粉被称为
% _6 `! N' _! Y; N2 h) @A:Gelatinization 糊化9 M0 Q5 v  \6 k) @5 ~0 [+ B- a8 _; A/ D
7 c- d  |( ^) R) H1 L8 G$ ~( [
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) U4 P6 y$ l4 E8 dA:Braising 烤* i5 d/ F) {  O: A

! s" i6 n# c# j. K! ]; Y70.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:$ g& j) ~8 ~( R
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" m1 u- `& W8 B4 K2 w/ O, Y. y

3 ]9 `1 x- s/ Y0 q' A# H71.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
) d* d# O4 q, b& a3 KA:Fumet 原汁9 \4 {# G* `" I0 B

& {2 l! @  J& }1 u; y: i: H72.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' C; _6 N- I" N" _% P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  M7 k. a. h7 z7 C' Y4 ^9 ?* w, _
73.Which of the following is a principle not used in stock making?. \. [! z+ x/ `$ C( L2 _4 L
下列哪一项不是用于制造高汤(低汤)的原则?( o- P. N3 C+ ~4 a
A:Start the stock in hot water.开始在热水中操作
8 V8 E- `5 ?- G7 M6 L, Q
+ t6 g* m& n) S0 P. H5 k7 y1 a74.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! M+ X. q6 L, I! ^5 t
A:Remouillage 法语熬汤! e, ]- o" v; t3 E3 {: K
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-6-28 19:53 , Processed in 0.133881 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表