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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。* V; |! w/ f. B- f# D2 ^0 C2 [

/ `7 [0 F4 p/ ^- r8 S1 c0 m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 h4 p2 C: k" A$ z$ u
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; p6 v1 g, L, H+ F: m
1.Which of the following methods should be used to determine doneness in a New York steak?
3 p5 p  \1 \+ ]# 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): n6 C7 Q7 E1 T
A: pressure touch. 压力触摸$ T( n" L: m9 _7 O- U7 f8 P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( n! R2 u* C5 T, u, X
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
/ G5 t' G+ i' k9 V. j0 VA: acid  食用酸
1 F5 P2 E3 H& U9 h3.Vegetables are major sources of which of the following nutrients?- o- f- S. _! u  r+ b3 u
蔬菜中包含的主要营养有哪些
: R% j6 ~0 o$ v" q/ S8 U" W$ m) xA:vitamins and minerals. 维生素和矿物质。
+ Z/ \4 G) j0 `2 D- U7 S5 j5 z4.Cauliflower is commonly served with
/ X0 j6 l3 V) t- A. k花椰菜(菜花)最常见和那种酱汁搭配/ y7 M4 n0 N2 s: H6 r
A:Mornay sauce. 奶油蛋黄沙司
5 u& L/ f+ I2 p; _5.Which combinations of products are found in pie dough?
- C  t7 B) K5 @' d7 @* 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??)6 ?5 f& z, D" o# J6 D1 o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ ^$ b" P2 |. d4 J4 x- @; q
6The French term for mussels is 法国语青口(海红)叫什么8 ~) W: N7 ]/ ^7 M
A:moules.法语青口,海红9 @4 P" C+ a. p
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 C  O$ K  W/ N; H, sA:faintly fishy. 稍微有点似鱼味. V( y% }) [9 R" H; C
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* n: A% g: \  L# x7 E1 y6 y6 IA:2 days. 2天
0 Y0 a  T# w6 b# @7 C9.What are the principle ingredients in ratatouille?
1 H) l2 R& w6 @9 F6 r4 T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): O! O/ y, m: @& e
A:Zucchini, eggplant, green peppers, onions and tomatoes
5 o3 Z( \8 g6 O# B" K  o西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ c5 D5 x3 b2 }/ K% ?: M10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" d& V1 x- A* H0 N! ]4 i+ wA:cook food in quantities that will be used up within 20 to 30 minutes.
2 G3 @  l7 m; q+ e9 P4 X% w3 [( A" _大批量烹煮食物要在20到30分钟内$ Q3 @# X6 S$ e( ~# k0 x# I
11.What person has the authority to issue a Health Permit?* [- u+ s, f  H* I- V9 P
谁有资格颁发健康证(卫生证)。* N9 H* u2 l2 B* X& ?& L8 d* \
A:Medical Health Officer.
  {) [, M& X& l$ r% Z6 _医疗卫生官员。& Z! s/ F" \; W
12.For what period of time is the health permit valid?, w9 m5 S4 h/ V# j. L6 i+ V
健康证的有效时间是多久?( y5 U0 h: _6 S7 A' o3 j9 G
A:12 months.12个月) `* d1 h; j9 a$ m5 W
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% }( I5 ?) }7 A) v1 h8 O在食物和饮料准备区,通风系统换气的标准时什么" [) d+ Q* b. t( r& F4 T/ [8 ~
A:08 times each hour. 每小时8次0 w8 d$ w* x& }0 d5 Y
14。The minimum temperature for manual dishwashing in the wash sink is
2 T9 @' I5 w7 p( [0 J" l手工洗碗,洗碗池的水温最低多少度?, |' r9 t) L5 d7 ?
A:110 degrees F (43 degrees C). 43度5 I. y$ Y  p( @7 Z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" ]: c7 V2 Z* {- Q) {1 A. Y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, G, y+ h* M! V" v4 j
A:180 degrees F (82 degrees C).  82度
" B! _! {6 d# B* P8 `5 i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. f9 U7 F, f# n1 K" n  ?1 c用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" Q9 `; I& _$ ^8 k8 Y* \/ A+ TA:en papillote.  法语自己理解
( W3 `/ j: l$ Y17。Wing or Club is considered a# h. p: w! `# ?# m. Y$ [3 ]
翼和CLUB 被看做是一种...
! i7 w: r  z1 A  JA:Bone- In Cut     带骨切( S' T' }9 E9 O. j
18。New York is considered a   纽约牛扒被看做是一种4 x7 |4 F9 B7 z  K8 _+ B3 k
A:Boneless Cut     无骨切
( u; _* D, L8 U5 B19.In general, a court bouillon for freshwater fish will contain
: Z# P( `# b, [9 S( _7 j4 M! F1 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) {3 b6 ]3 k/ y  a# @- i- L' W
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 }$ a' m5 U% |和做海水鱼同样数量的调味料和香料" W6 _. L# u- ~( ~! U
20.Anise is very similar in flavor and appearance to$ |3 C% _8 o) v
八角和下面的那种原料有相同的味道2 K3 X: h2 n; K
A:fennel  茴香& N  R5 A1 e) U7 V2 T3 j
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. J! M1 v. ~, q4 G& X0 f
下面那种原料更像大葱且有平面的叶子/ A! Y! c& L1 _7 W4 [& f9 Z
A LEEKS  似蒜葱 (这边人叫京葱)" W, l% Y$ ?+ J- j$ @( a
22.Which of the following cutting shapes refers to a small dice
8 {% [. H4 W  q% B下面那种刀切形状指的是很小的粒(末)$ S! x# x* ]9 c& F' ^
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, y: Z0 Y' V" G& T; J23.Oil is added to the water for boiling pasta in order to
* h5 l3 }) n* y* X( O3 b向煮沸的pasta (意大利空心粉 )中加油是为了1 |8 @: D+ J* q
A:prevent the pasta from sticking and to minimize foaming action.6 }1 T% O( x/ Y0 U* a- _+ o! E8 J
防止面条黏合并降低发泡。
0 @& {- J" R0 y. s4 P* z, o24.Which pasta dish features pine nuts and basil?
$ |0 H1 R! t, V, j9 M: H2 G. Q8 W$ g下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ p3 v2 G# V" H, ^
A:Pesto.一种绿色的意大利面酱
' @0 [7 M4 n6 i( k- c& phttp://www.tianya.cn/techforum/content/96/563836.shtml
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: I8 C2 N0 K( d, [7 j% I25.Which of the following is a spring vegetable similar to spinach?1 j8 S/ }2 `9 I6 I" S6 t! i
下列哪项是一个春天的蔬菜类似于菠菜?, o3 V+ Z1 E& t( T$ O/ C: j) r
A:Sorrel. 酢浆草。& ]& z  w/ [! m  M5 d2 }
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:
* o$ t+ T  D5 T% L5 @; b哪位厨师最早带来高水准浮夸的美食- m4 [# d6 ?5 B1 ?
AAntonin Carême 人名 安东尼·卡罗美
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/ n2 O+ S" x- ^; a4 }+ N6 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' h/ |) l; T  z$ z% n1 T6 v/ E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. O& F3 L, u7 u8 [0 D. ZA:Cast-iron stoves         壁炉
9 ^1 \8 g& K! X7 Hhttp://www.usstove.com/products.php?id=6- `4 y4 C) y# x. @" p4 T/ d. G

, K! G& T- q* Q; q. s28.The French term used to describe the roundsman, or swing cook, is:
  c4 O7 C( w( b1 m法国术语,用来描述roundsman,或摇摆厨师是:; A) V; S- Q( s
A:Tournant   图尔南% Y- E0 X9 J' t3 d" e
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29.Another term for the wine steward is:
" V, E# N! v6 t1 O7 e葡萄酒侍酒师的另一个术语是:
3 S- P+ [! t& N& AA: Sommelier 侍酒师
& M& m3 d4 F( N9 d) d/ f8 T6 p9 s  B5 Q; |* ^& n- F) c5 S& Z
30.Molds, yeasts and fungi are examples of a:
5 A' R) i3 @7 i! F2 f& v1 \霉菌,酵母菌和真菌是一个神马例子
* k7 y8 w6 _; M' l  G+ N+ tA:Biological hazard 生物危害
% H9 H& E; f0 X  ^  ~' Z
( ^7 n& m, S$ ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) L% |. H$ ]# t* G2 b8 ^
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 f' ]. o( o2 t' W4 VA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
5 D8 s  |% o$ C4 U所有细菌生存需要以下哪些内容:! h' g$ ~& @8 f, K9 m
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 \! |8 e3 D8 g3 z1 v
; J; W- c3 X1 G0 ?) A33.Which of the following correctly represent critical control points in a HACCP system?
) v$ E, ~! Z5 T8 ]以下哪项正确表示了HACCP体系的关键控制点?
1 b$ s" |, r. u& hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# G$ {$ h3 a2 ~: K3 l. C! o2 j食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ L6 I1 |9 e4 y0 i, d$ V2 J
# c% E3 {' V% H; _0 p
34.Which of the following is not an example of a carbohydrate?( D* l( [* n* _) D# L0 W
下列哪一个不是碳水化合物的例子?) i+ D+ o+ ]* `. o' O6 s( N. P
A:Essential nutrients 必需的营养物质1 H" S* H* s' i6 M6 F
/ @# B$ g9 n0 Q* j2 H, V7 J' w! |+ X5 u
35.The process by which a liquid fat is made solid is called:
& Y: b& ]/ G. ^1 ]. m( B* C液体脂肪做成固体这个过程叫什么- U, j4 Z8 r& d3 V5 U5 z$ _; v
A:Hydrogenation  氢化( f. _4 }+ r# m$ T
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36.Which of the following is not an example of a fat substitute?2 H6 v3 U( b' l% P
下列哪项不是脂肪替代品的一个例子
  ?- w# |, |2 L' [- I4 E; oA:Acesulfame K  安赛蜜K表  K* ~$ z6 p9 Q0 L+ m

8 l9 J; ?' t' J6 i+ s37.Health Canada requires that a product labelled "fat free" contain:
9 E5 w( k7 ?: A5 S加拿大卫生部要求的产品标有“不含脂肪“包括:: S2 f1 x1 A0 Q9 v9 c6 {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 z8 E) t$ j/ K
' u$ M) p6 }5 o% d! O38.Which of the following is not a problem associated with converting recipes?
+ V6 d' `6 r8 Q5 B4 t6 I. m下列哪项是不相关联的转换配方问题?
8 `6 b' \. l1 rA:Unit cost 单位成本" Q7 c9 p6 ~& D- m2 @5 ~
2 L" {7 o9 I' M7 O" E! _$ P6 p
39.The condition or cost of an item as it is purchased from the supplier is called:1 h; z0 l; c7 J! L
从供应商采购的物品的品质或成本叫什么
, e7 w6 N* u0 K& X, m  PA:As-purchased cost 购买的费用
9 @0 z; G5 `! \" Y* u# v1 q; s+ N  O- G6 _8 w
40.The amount of stock necessary to cover operating needs between deliveries is known as:
; V, ?3 R( q4 V: q% S" O8 |& p+ t: Y在新货到来之前用于日常所求的必要库存量叫什么, y9 J8 t/ s3 D& \& v8 d
A:Parstock 基本日常最低库存
1 Q  r! p* J. p! [$ \# W& {. d5 }& H2 \( \; b$ t$ u
41.Which of the following abbreviations is used to describe the proper rotation of stock?, X1 u. x! n1 B  G" |% ?
下面那个缩写是用来表明正常库存流程?  m4 {, H( L' H
A:FIFO=FIRST IN FIRST OUT 先进先出
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9 ?* V0 t+ v' R) j$ r6 E  [; \42.Which of the following knives is used to turn vegetables?
& @+ v5 K2 d& `  l6 l9 r; `0 T下面的那把刀是用来打开蔬菜吗?
7 G8 l$ J/ K- b& CA:Bird's beak knife   鸟嘴刀' K- S2 I" e# r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 Z. y1 t; ~' r: W4 X, N8 h0 `
' {( v4 ]. J6 g' ~. a! \43.What is an instant-read thermometer best used for?
1 N  H' [( s! Q4 A/ A3 Y3 t; ?/ r2 `' h即时读温度计最好用于那方面?" W0 b, k% S" ]8 {: ]! X
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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# O! N8 W/ g5 n9 J/ e5 n2 b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. O# R5 g3 I' N) Q$ _
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ c0 l5 W# l# z& [& h0 v
A:Cast iron 铸铁
; h$ j9 s3 D1 b7 ]! R0 @( I  q, O: b. y$ L, b
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& o3 v4 h& O6 r& R$ q哪件装备下面有一个可移动的碗和一个S形叶片?
7 t9 `+ I0 K4 f7 e7 YA:Food processor 食品加工机
, J8 Z5 b  P, F) Dhttp://www.google.com.hk/search? ... iw=1263&bih=572; @0 {- O/ N, o4 I* G/ |
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46.Which of the following is not a rule for knife safety?& e! {2 k+ F( K$ o9 h) ~9 k9 b" t
下列哪项不是用刀的安全规则?( {  q' g  f8 A  Z: g2 Y0 a( U2 l: h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 v1 T1 P# Z1 X7 g0 G0 i, a4 ?3 e/ W5 F# Q- @- o9 _
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. V# M" {4 G; }' y5 A# y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 c8 v$ b# {+ D9 V( |4 _
A:RondellES
2 G! k7 c' l  a  shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( X- y9 f% w7 H6 O* N0 T; K
+ H. A" H" A# d
48.Which of the following is a diced cut used to garnish soups?  x8 ?# F1 C- k# w) D8 ]$ }
下列哪项是切成小方块用于汤的装饰?  v* |' F9 }' R% T4 B# R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- R+ q( x7 [6 q* X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( F+ T; ^1 W/ f4 X4 ^
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!!——
) W& M% {" K& g) {9 r4 }A:Gaufrette
+ o4 J8 r3 q4 P+ o3 s; W- [9 Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ E4 H! m) @$ w" ?7 ~* imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% z3 u/ ^  |2 S; Q" E3 s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( c9 S2 Q5 ~7 l$ ~2 ?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)* D/ Q6 d, O7 v2 D' N- V
A:Cilantro 胡荽叶 香菜+ ^" q1 v3 A3 p( S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
  J! M$ D( w) _3 i) ], F 多香果,  多香果香料是什么
$ b( j' ~% i* S' J3 s  B) dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" q$ @- a! z' ?; a$ {( i
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?' y6 j5 w. I. x1 P! m
下列哪些是用来做香包德épices?
: L% m: x6 M( G  Phttp://www.sachetcatering.com/
: a5 x  ]+ M6 R# {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
, u9 A' V4 p/ v% d1 X下列哪项不是酱油调味品的?
* W* J% L" }" w/ ?8 x: y, q7 BA:Wasabi 日本辣根' p0 A9 a5 }  K

* }! U9 z+ O" v# P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 y: i9 ^- m" G, [- d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:
  _0 u" y3 V  [) c/ K  @' LA:Pasteurization  巴氏杀菌! Q  O1 R2 U' I/ r" `+ G# D. w. I9 Z
* ~# _3 _* S* Q& c* x! Z3 Y
64.Which of the following steps is not the correct procedure for whipping egg whites?
5 S% }; v  `* O9 d/ L) [下列哪个步骤是不是正确的蛋清搅打程序?. ~  T( z5 L$ ^) H5 {! Y
A:Allow to rest before use. 允许休息后方可使用。: U& h; [$ C, L4 G/ @+ ^# u' F& A
' [& q+ |7 {! J$ g/ T
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. h8 v9 y% v# m/ H1 d  MA:56g and 63g 56克和63克
8 |0 [, P. T2 ?" o/ c1 c/ ?: ?* Z6 d# n
66.Evaporated milk is a concentrated milk that is produced by removing) H! d0 ~/ U2 |3 \1 I2 s) |. s5 h
炼乳是一种浓缩牛奶 是去除什么做的8 d6 J! \9 J3 s
A:60% of the water 60%的水! u  C7 n! T- C

) X. u; k: f. J) o+ O& i) x8 m67.A method of cooking that transfers heat through a liquid or gas is:
* [& |% z5 E8 Z! Y) e一种烹饪方法,通过转移液体或气体是:
+ b: a# j) |; v6 ?5 DA:Convection 对流
+ k: \# C1 v2 @+ I/ |8 J( Z% @* G+ d8 I" \
68.The cooking of starches is known as  烹调的淀粉被称为
0 U' K8 E6 m* @" _A:Gelatinization 糊化- E+ d; A- N5 F6 F$ y
1 u) h/ ?% W: m8 _. g6 j
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 L' z; _# c' |- [/ o; HA:Braising 烤, @0 n- d, b3 _: x! W- _
; L) P' M+ w: j+ a2 e  u% M3 S1 J
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:
5 `: w. l8 \3 F$ g8 \; x- ^A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ v( P9 u' q& p# y( d; d# m$ v
; |4 B3 G. W  r, y9 t
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7 U' v2 k( \! Y* R1 I
A:Fumet 原汁6 \5 j0 B3 F5 g' O

' C3 O2 q3 c  g& i9 A0 }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* i8 }- R2 a" Y7 ], n, {
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( B" R" k: `, B7 r: Y7 p7 P" o$ ?1 M; B$ j
73.Which of the following is a principle not used in stock making?
" s; ~4 |; ~# `* D+ @下列哪一项不是用于制造高汤(低汤)的原则?1 T* I9 I% \. q# I1 N- \0 Z
A:Start the stock in hot water.开始在热水中操作
1 h+ l! d$ J6 u- K, C* Y& t& ^6 O8 I* X: ?$ R" K
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
$ O7 W. T1 b0 {; |5 rA:Remouillage 法语熬汤( g0 {9 i9 n( v2 I) ]1 @
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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