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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。/ Y. l5 b( C9 M, ~; p  Q# l5 l

/ [+ N2 S; _) {5 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。
# O7 t2 W' |3 h1 a, p: P. R1 B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
大型搬家
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
9 _- T% {4 R  N/ r* @1.Which of the following methods should be used to determine doneness in a New York steak?
! m/ V4 t6 n" g; 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)/ P8 N" \/ s; N' E  k
A: pressure touch. 压力触摸
: c/ V2 U7 r4 S9 @. Y% x. U  B2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ I( B+ H* s$ |- M) v
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
+ p) K+ R/ h. YA: acid  食用酸
+ x6 ?5 B9 V' W5 t: z- ~+ {3.Vegetables are major sources of which of the following nutrients?  \$ x( w6 v: J/ U0 s2 N" @4 [+ m% j
蔬菜中包含的主要营养有哪些& t5 P1 j; Q; C& I& D
A:vitamins and minerals. 维生素和矿物质。
6 D! c6 j; z1 }' U8 _. Q  W) |4.Cauliflower is commonly served with# N+ f6 M( L4 o% T9 P. z+ s
花椰菜(菜花)最常见和那种酱汁搭配6 R6 D. r' W- f
A:Mornay sauce. 奶油蛋黄沙司
( J  h3 N- c- {  Y3 w2 i5.Which combinations of products are found in pie dough?
- ^2 T& G1 ^( ^3 z  W3 ?0 @' d: I# q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. m& A1 ?) K$ |A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 x; T) M( C0 e, n0 y6The French term for mussels is 法国语青口(海红)叫什么0 Z! l5 D* K: t6 g0 n
A:moules.法语青口,海红
& J& o, P, O$ F7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 {/ S! ]! e/ ~8 v3 u' w
A:faintly fishy. 稍微有点似鱼味, F9 z, U7 E$ t5 e  C2 D
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, t) y3 @$ }% Y$ L
A:2 days. 2天
* ?+ T' e7 g( }( t: R: f9.What are the principle ingredients in ratatouille?
" k7 Z- O, j7 @+ f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- ]; e# W: n/ p" r1 ~) }: FA:Zucchini, eggplant, green peppers, onions and tomatoes
8 j5 R6 b: ]) H& H% f& Z% T西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), Z+ z5 |# m2 t: V- _* X
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* o  L* f. ?9 C( \( L
A:cook food in quantities that will be used up within 20 to 30 minutes.+ X" X, G7 i% Z2 J* H, E, j
大批量烹煮食物要在20到30分钟内
( y! w' w) R/ h& H11.What person has the authority to issue a Health Permit?
9 n9 W$ P: m3 y/ q谁有资格颁发健康证(卫生证)。/ w$ C; g$ \0 @* v7 L& J: R5 G
A:Medical Health Officer.
4 o- Q" p9 s& z; P! R% W  ^. d医疗卫生官员。) _; q0 d/ [# o6 F* w) m% w
12.For what period of time is the health permit valid?
1 w* E" l% U9 [# d; D健康证的有效时间是多久?
8 V% G* B, |& Y2 h( `4 XA:12 months.12个月
* P/ n' F, R6 {1 o. O+ [5 D3 v13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" a/ G0 P* Z7 c+ s$ ^. z在食物和饮料准备区,通风系统换气的标准时什么/ M# k' e2 u5 w! w
A:08 times each hour. 每小时8次  s$ o- b+ G% y  X
14。The minimum temperature for manual dishwashing in the wash sink is
( f. W% |% U" ]. P手工洗碗,洗碗池的水温最低多少度?
- X/ x- D! c( F1 x' s+ LA:110 degrees F (43 degrees C). 43度
$ A- O, U5 {) c" e# O15。The final rinse temperature on a mechanical dishwasher must be a minimum of:6 W, p9 s' T2 \0 T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; P) V, h. L* ~2 F$ u+ s( s% M
A:180 degrees F (82 degrees C).  82度
2 y# w- j/ u  x6 k' l- o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) {% ]0 Y, T6 E0 ~+ o用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 Z3 o) [# _- Q9 `# W) v9 E6 I$ P; [
A:en papillote.  法语自己理解/ E. v% o5 @* `' o6 i; P5 u
17。Wing or Club is considered a
/ h3 v$ y6 g( X" n; K, }翼和CLUB 被看做是一种...
3 V2 e9 q) J. H- IA:Bone- In Cut     带骨切
# }: Z8 y* D, J3 ?! D+ Z4 k: N18。New York is considered a   纽约牛扒被看做是一种
, h9 X: ~2 b. p1 e) D0 K& M. T3 ^$ T' ]1 gA:Boneless Cut     无骨切
; G5 g! R* ^4 o4 s2 _! D2 [; w19.In general, a court bouillon for freshwater fish will contain7 p7 ^" i, f% `" {" m& T
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
7 z9 E7 g/ d( r. p. g2 CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' r% d' A& H' x) d和做海水鱼同样数量的调味料和香料. J) a; A1 A6 k3 V5 j
20.Anise is very similar in flavor and appearance to
  v2 ~- q5 [7 U* C6 _/ X八角和下面的那种原料有相同的味道, {$ M2 j0 {) Z( R8 R4 p# q2 M
A:fennel  茴香6 w8 @4 S; m6 n) y: F
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  b5 ?' P6 }) U" Z  ]" w
下面那种原料更像大葱且有平面的叶子0 U& F) X  ?$ f9 R- d) B# ]
A LEEKS  似蒜葱 (这边人叫京葱)
/ @. l+ o' K7 l/ t/ c, ]( L( H22.Which of the following cutting shapes refers to a small dice# t. [. C# q" \/ R! p
下面那种刀切形状指的是很小的粒(末)! C/ Y* d6 M) Z3 Z9 _
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. F+ a: P7 W! R: w0 L- S
23.Oil is added to the water for boiling pasta in order to9 B6 e: g) X4 n4 L2 F: P3 ?
向煮沸的pasta (意大利空心粉 )中加油是为了* i3 G* t2 h; b3 @2 `
A:prevent the pasta from sticking and to minimize foaming action.
+ |3 U$ l+ G' E0 Q8 E防止面条黏合并降低发泡。7 _3 a9 l* l+ ?& l4 F
24.Which pasta dish features pine nuts and basil?+ e, v0 v" g3 b$ u' b8 o' b6 X* Q
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( h. z: ]; i/ H3 F3 u
A:Pesto.一种绿色的意大利面酱 6 J, L/ C1 A/ j6 q' U  m/ f
http://www.tianya.cn/techforum/content/96/563836.shtml
3 I. b4 z# O% v% q) e; L* K4 ^
6 o7 c! d- ]: A1 [25.Which of the following is a spring vegetable similar to spinach?
- t: ~: C: T: d: H6 i下列哪项是一个春天的蔬菜类似于菠菜?
2 \) m) P+ V" n! k( E/ oA:Sorrel. 酢浆草。5 n. [; J/ R, D% i9 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:
  x. V& p( F1 ?! [) U. ~4 f哪位厨师最早带来高水准浮夸的美食
( T2 d0 @5 k$ J$ S* hAAntonin Carême 人名 安东尼·卡罗美3 Q2 M# T0 q9 D' p; g& [
: H4 j: [0 u3 F% y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) Z2 \* p8 E: H$ }2 R5 W3 K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 @& a% c* S' Z! u( v4 X: }A:Cast-iron stoves         壁炉
/ v; c1 ?% R- v) ]http://www.usstove.com/products.php?id=6
3 y8 p& B; ^6 a1 I, ?2 c# c/ p8 N! [5 `- u
28.The French term used to describe the roundsman, or swing cook, is:
- c. z2 F7 p- f6 C& Y% p法国术语,用来描述roundsman,或摇摆厨师是:
2 g* U$ N! |. y' vA:Tournant   图尔南
2 E. |7 u- Y1 F3 U
; l0 n! |5 L# H& A: S29.Another term for the wine steward is:, h0 J5 K2 A8 q1 _! g; p* a: @6 ^8 Z
葡萄酒侍酒师的另一个术语是:
6 T  {% J! q8 r) oA: Sommelier 侍酒师% V# g, \- ?; g: e8 x7 Q
$ T) z: D' P# Y* n7 T( ?3 K
30.Molds, yeasts and fungi are examples of a:
7 N/ k9 T" q8 z' W. o3 Y霉菌,酵母菌和真菌是一个神马例子! l" q9 j7 N% K3 c  s3 y
A:Biological hazard 生物危害
$ O7 N4 k$ Q; f; ^1 k5 @& E* @' S0 F2 @9 T
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" v5 Z3 t3 m8 E3 ^9 r/ q根据加拿大食品检验局,食品的危险温度区在多少之间:
* F$ Q8 e) }' f4 Y8 j& AA:40° and 140°F (4–60°C)     4-60度
$ Z4 P8 M8 Q: d! t/ ^9 C. R( ^: j  w% ~3 B" N+ T$ \# n
32.All bacteria need the following for survival:
/ g# G- m6 n1 }" o7 I所有细菌生存需要以下哪些内容:# t+ k: i/ p, l6 X. t
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* N" O2 H* h1 Y$ P; P

9 Y, \8 T1 d9 D  i- A4 D7 K33.Which of the following correctly represent critical control points in a HACCP system?
! l% {; `9 u) R" N0 K3 F' u6 l  }+ }以下哪项正确表示了HACCP体系的关键控制点?% s3 N2 P( N: ~/ h0 N9 R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % V$ d# L, j: V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ R8 r* N/ @0 u

9 C. r$ {/ x. a34.Which of the following is not an example of a carbohydrate?$ t7 L' _$ y, l$ I7 k- f
下列哪一个不是碳水化合物的例子?* {8 p5 I! b  L
A:Essential nutrients 必需的营养物质7 S4 W& L4 R: t9 j

0 G4 g9 ^6 D( K8 x  q6 C35.The process by which a liquid fat is made solid is called:% Z6 E0 p4 ^. S5 |% A' i/ B/ g# U1 B+ n
液体脂肪做成固体这个过程叫什么$ m: R2 N' a' t0 _5 a, F" c6 Y
A:Hydrogenation  氢化. G8 C, w( ^9 H% ^9 d% ~3 [
4 L6 ?/ n+ b% h1 [' L9 s
36.Which of the following is not an example of a fat substitute?2 Z8 h' c1 H1 I, M$ w
下列哪项不是脂肪替代品的一个例子
; s2 J3 `, V) N' F$ U/ ]A:Acesulfame K  安赛蜜K表8 z4 S. B  p9 \6 o. R/ H3 P( q4 M8 i

6 P0 ^* y2 ^; C8 A8 `- z) z37.Health Canada requires that a product labelled "fat free" contain:% O# f* R% S! o2 f2 h8 h  o% i: l
加拿大卫生部要求的产品标有“不含脂肪“包括:
& [' y3 F( M. K8 ]; a6 g: E# a3 u" wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 [6 n8 d1 h5 Z  {* z( p! W
8 p% j8 ]# F8 R$ e8 O
38.Which of the following is not a problem associated with converting recipes?( R7 E$ n8 U1 ?* s+ V
下列哪项是不相关联的转换配方问题?
' r$ M& \: T# W8 b* eA:Unit cost 单位成本8 n% H8 d4 Y% C3 u) {0 _
! z3 _* [2 M; ]4 |) v
39.The condition or cost of an item as it is purchased from the supplier is called:
6 Z* B. ^6 @4 a从供应商采购的物品的品质或成本叫什么  q/ l+ S# n; D  v, n4 |% ^
A:As-purchased cost 购买的费用, Z" w4 @( V  w4 T
1 V9 L1 m9 U+ Y' A% s
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& L# L. B. \, G  J; q7 u在新货到来之前用于日常所求的必要库存量叫什么
) w6 e* @" }. o5 {& BA:Parstock 基本日常最低库存! _" T2 i( C7 V' m

$ ?' }# ~! k! K* e41.Which of the following abbreviations is used to describe the proper rotation of stock?7 @+ T8 c$ `6 V1 z2 t& C! D4 q
下面那个缩写是用来表明正常库存流程?
+ Z! q8 J4 r' `0 zA:FIFO=FIRST IN FIRST OUT 先进先出4 d" M3 o  @2 x1 I) Q
+ k* {& x0 e8 n! |, f
42.Which of the following knives is used to turn vegetables?6 z& E' H- C! U: ]5 v0 u
下面的那把刀是用来打开蔬菜吗?
3 x. E" p# [$ B+ Z) t& uA:Bird's beak knife   鸟嘴刀  k( k! w+ ^+ t; V4 s0 r; S5 r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! V9 e  q* x  A5 T. V, W: [

% |, `, O3 p6 K+ E0 v+ F4 ~43.What is an instant-read thermometer best used for?
" x" ?7 W2 d: m% C& n* e* p# K即时读温度计最好用于那方面?
# l( x7 m1 {2 CA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 S/ g7 M) p- i! n+ W% C0 r: e- R- M' Z
+ j, G# r9 n; \: e0 y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( D0 X! C& V. t5 z' x& V下列哪些金属材料受热均匀,通常用在铁板而且非常重
' b0 o% L# ?2 \8 ]3 k) GA:Cast iron 铸铁
1 h5 q) T; @4 X% G0 N% c
: v# x, d9 E2 h# ~  o9 X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ e* N* e- r9 |" I6 g0 B- r1 s
哪件装备下面有一个可移动的碗和一个S形叶片?
1 H1 w9 t* x6 o3 UA:Food processor 食品加工机
+ v1 Q: ~4 K! L& H" k. ehttp://www.google.com.hk/search? ... iw=1263&bih=572+ R  O. n) H/ u5 }

  L1 E. i' [  `: L46.Which of the following is not a rule for knife safety?
4 B& [% i+ t6 w' ]* S下列哪项不是用刀的安全规则?/ V) e. R, K, [& b. J6 s2 W1 Q+ z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& Y$ }+ d1 b4 h4 |; i0 w( |

& ~, j- D$ X: s# u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 H5 s2 ~* ?' Y5 X* i+ o! I. V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( {4 U! p% T$ g) j/ ~A:RondellES 3 s& ^, h6 \* [& M( y# O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! S9 J3 \5 N6 P' p
. }( M7 y% O6 d  r8 k48.Which of the following is a diced cut used to garnish soups?2 ~1 b4 c, F2 w, J9 [6 G
下列哪项是切成小方块用于汤的装饰?
' }& @: O6 E2 fA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. L( I, C% q2 ?9 ]+ w8 R! ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( w- d" i0 q/ 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!!——
; l! V/ m! S6 _- m. V0 uA:Gaufrette
, X, z2 s- e, F/ f/ H+ @1 Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 S6 k( x) F* P# o+ m$ P: j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ A, Z) o9 {) A. c( ^# _4 ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ k$ a3 M; r+ g% F, y! Q3 L! r9 l
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# [7 {# _" z7 s# l% z
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)
; r+ B7 J, k: e+ R' cA:Cilantro 胡荽叶 香菜* M5 J( z4 D! @( W1 o/ {* s, i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 G) T  M( U* [; [0 S, C  o% M6 }% b" T" W  T) P
60.Allspice is made from:
# K: N8 k: v: ]* g/ Q( `, f+ y8 K 多香果,  多香果香料是什么
, ^( ]) u1 o# c& Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 W/ R$ L0 x! G- f. |, @/ a0 FA:A dried berry 干浆果
& s1 g; I9 ?/ a) l% c- U2 S5 ]1 C- b! `5 q, W# a
61.Which of the following are used to make a sachet d'épices?3 V1 c. {. e. C( N
下列哪些是用来做香包德épices?
2 j- a* z2 a  E) ]1 f4 T" }, g, j6 lhttp://www.sachetcatering.com/
  j* \2 l2 m" [8 o# sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 R9 m! ^; U  \9 i- d2 m
& V, y3 g1 ]: @( j4 ~
62.Which of the following condiments are not soy based?% {9 Z7 p* U; ?9 U# r5 L! \* A
下列哪项不是酱油调味品的?
  m# e8 B$ ^2 `4 l- L, yA:Wasabi 日本辣根# d" Z( y+ K# K

( v8 C9 f/ M1 n4 a; X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% H$ `/ Z5 a, k: ]* D# p
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:" [( i- y) e9 }& y$ b7 c
A:Pasteurization  巴氏杀菌
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5 X" p+ H! ]- v64.Which of the following steps is not the correct procedure for whipping egg whites?
1 }! p+ L( L4 o& H4 I/ a下列哪个步骤是不是正确的蛋清搅打程序?
9 O6 ]% G( |/ Y; M& MA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:$ _' d4 s& L4 D) H8 F
A:56g and 63g 56克和63克2 E2 _6 [6 X, a- T

( E% W& y, q6 U/ [6 z66.Evaporated milk is a concentrated milk that is produced by removing, N% F0 y8 P8 B6 H0 w
炼乳是一种浓缩牛奶 是去除什么做的
) T7 j0 Y& \+ P+ ~/ \' nA:60% of the water 60%的水
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" k$ y& d/ [' g, \. a4 W* N) u, p67.A method of cooking that transfers heat through a liquid or gas is:$ \7 `5 @9 F1 O0 ~& h
一种烹饪方法,通过转移液体或气体是:
( O4 c6 O5 C* \+ O& qA:Convection 对流
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. G. P& C2 F% |- y68.The cooking of starches is known as  烹调的淀粉被称为
1 F! E# v1 I) [1 t; tA:Gelatinization 糊化) v; J4 b  {& E0 X" Q* t% h( V8 M) z
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' l% [# H- L( K) m3 I1 bA:Braising 烤
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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:9 I8 ?0 w* q* R8 M' \# i
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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: c: I& e3 b1 i0 m. Q8 E8 ~
A:Fumet 原汁
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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. O5 v- d) `* X0 S+ l& x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 b0 z/ j. k* w0 B) L
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73.Which of the following is a principle not used in stock making?
$ M2 ?& X3 Y- k( V6 h下列哪一项不是用于制造高汤(低汤)的原则?
8 S3 O" g! Q' l+ `A:Start the stock in hot water.开始在热水中操作" U2 s5 `& Z( u: B. v( N1 g
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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3 W- e# U& M; |0 {7 b
A:Remouillage 法语熬汤
" O9 I6 j  h0 L$ {7 `, ?8 phttp://www.haibao.cn/blog/post/176242.htm
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