埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9926|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。
0 N7 q3 }+ m3 j# O( Y1 \5 H6 p% A2 N! |, Y
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- g9 y$ y9 h5 X& N! h
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 V" Q: f7 f# i2 E7 Q3 `8 C2 i
1.Which of the following methods should be used to determine doneness in a New York steak?# \9 J+ V* |9 t: T$ D
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)) t; c) C% x- z9 C8 J
A: pressure touch. 压力触摸
2 o/ m, |, e9 E- S2 q2 b2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% |5 f5 ^4 _: e2 v6 B
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
* H4 e' u* [3 y4 l7 x: ]. FA: acid  食用酸! o  `( O9 d- N1 x2 [
3.Vegetables are major sources of which of the following nutrients?
; Z$ w0 h* G$ N  |- ?蔬菜中包含的主要营养有哪些6 _  }2 J5 {* C2 @  [% c
A:vitamins and minerals. 维生素和矿物质。' |9 m8 S# D3 t4 g* C
4.Cauliflower is commonly served with
9 _5 _6 s, a+ `7 b8 n花椰菜(菜花)最常见和那种酱汁搭配
- p" O. s  E! B  y+ b( t- `A:Mornay sauce. 奶油蛋黄沙司
( _, z# u1 X8 g) T: D$ ~5.Which combinations of products are found in pie dough?5 H% K; u% F- I
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! Q* ^( X9 [' I* x; {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 i% e' U8 n0 m' I; _, Z7 _0 u
6The French term for mussels is 法国语青口(海红)叫什么: T4 g; t2 k# x# s
A:moules.法语青口,海红
  k3 P/ b) V9 g+ R) N) o7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: r5 {! n( C! N* c. A' b4 AA:faintly fishy. 稍微有点似鱼味
( i) O5 b& N5 `6 B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 s6 N: I* B1 t0 k% b1 LA:2 days. 2天5 b; R9 g% I9 L# {* R
9.What are the principle ingredients in ratatouille?
; Z) n: Q( w: W  o( ^" n6 N: W炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: ~: p8 f& {5 \% ]0 \  N/ T6 R* E; @A:Zucchini, eggplant, green peppers, onions and tomatoes, k! N/ y2 `) R( t. X9 B/ e
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. M" k8 b5 [6 m+ E  d* r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 y" r3 R1 g8 HA:cook food in quantities that will be used up within 20 to 30 minutes.! R  m: N6 d6 L8 b' s4 i7 y
大批量烹煮食物要在20到30分钟内: W# x0 G; ^% K6 W
11.What person has the authority to issue a Health Permit?
" N) L( z4 c2 |* R5 U谁有资格颁发健康证(卫生证)。" ^0 X$ n! ]$ \4 T- G8 f' V
A:Medical Health Officer.% ^% U$ K# A) \$ S, x
医疗卫生官员。$ @1 D% I, Y% N2 L2 Y8 I& k. w! X
12.For what period of time is the health permit valid?
! S5 d% t7 m  k- E6 U! u9 d健康证的有效时间是多久?
" x* {4 [8 ^& i, i9 {& k8 EA:12 months.12个月0 x3 S# T% A4 c8 u* t+ K0 H' o; p* z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; Z- M3 K; \  K2 c% y在食物和饮料准备区,通风系统换气的标准时什么8 a3 Y% V4 I' Q" y1 Z( W# f
A:08 times each hour. 每小时8次
) \. q8 G/ U, o8 f14。The minimum temperature for manual dishwashing in the wash sink is
0 D( Z- U" N& j$ I手工洗碗,洗碗池的水温最低多少度?
; a5 B, R% f. x+ _2 t6 FA:110 degrees F (43 degrees C). 43度
# ]' e+ M2 U5 i/ `0 g15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- _8 {% j7 I) Y2 c7 J3 _* X7 u8 S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- w. W: l. W9 B- aA:180 degrees F (82 degrees C).  82度
; e5 B5 ^, K& K" O- g; k! D) Q! y  y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 x- ]) g4 o' q* m7 A! F8 \) Q用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 w# `& l. h* P
A:en papillote.  法语自己理解
* g: {: M' U  r" p, N17。Wing or Club is considered a
+ z8 [/ x  |/ u; ]翼和CLUB 被看做是一种...
5 j1 D6 W+ [& M& A! H0 BA:Bone- In Cut     带骨切* V& m: v1 h# J* A) m' K
18。New York is considered a   纽约牛扒被看做是一种
# d7 s. l" r" ]& c: RA:Boneless Cut     无骨切
2 I' i  c& g- k7 \19.In general, a court bouillon for freshwater fish will contain
; D4 ?( S$ K+ K! s2 z  e* r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+ l* N! t# O6 U! _/ f/ r. M
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 Y8 v) ]3 R6 c* k5 C+ ^和做海水鱼同样数量的调味料和香料' y# o& o4 S/ V3 j! Y/ z
20.Anise is very similar in flavor and appearance to9 z5 @, S7 v5 g: y, x
八角和下面的那种原料有相同的味道# M% v7 M8 W! A+ P* s
A:fennel  茴香$ b" k5 b3 L7 E4 R' N/ G* w; r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* ^) G: @% j$ n; ~2 h5 T' _
下面那种原料更像大葱且有平面的叶子6 J5 V9 z6 Y8 F) h: o6 l6 A
A LEEKS  似蒜葱 (这边人叫京葱), q. ]- c  q$ }! z  N% ^8 ]7 \
22.Which of the following cutting shapes refers to a small dice
: w3 y0 D( ^1 O下面那种刀切形状指的是很小的粒(末)1 @  m" q2 g3 O5 j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 M% Y9 a/ K% T; C8 V23.Oil is added to the water for boiling pasta in order to
5 h( ^, N* u% D& A/ U1 j向煮沸的pasta (意大利空心粉 )中加油是为了
9 r+ g6 E4 R9 r* O; ^; J9 AA:prevent the pasta from sticking and to minimize foaming action.
5 o1 |+ D5 N+ e1 {( x) S% p防止面条黏合并降低发泡。
- _" W! r: l8 B: i: ~5 I24.Which pasta dish features pine nuts and basil?
1 e& m* I8 I7 K5 B下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% f8 C6 X& }  M6 A1 AA:Pesto.一种绿色的意大利面酱
& b- T0 M& o+ {! g; u- N! Whttp://www.tianya.cn/techforum/content/96/563836.shtml8 p2 N- `, C1 o, ?  P
( G& U4 Q$ K- q, {# e
25.Which of the following is a spring vegetable similar to spinach?
; s3 t) w/ V" f( t! ^下列哪项是一个春天的蔬菜类似于菠菜?
" a% c/ r+ j  q6 K# o) F# k& jA:Sorrel. 酢浆草。. V; X- K! U) ]. d" v7 @" R
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:
! i4 j0 w! T0 @6 |. u6 D哪位厨师最早带来高水准浮夸的美食
1 h( W+ I, l6 p' d( H& tAAntonin Carême 人名 安东尼·卡罗美
8 Y- ]6 J$ {: }' N  G0 C( W$ [! @* {) V+ _3 J9 p
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 ^7 N- K+ @. [0 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% J) R+ Z* b2 g) Z5 W/ |, }2 I; F/ s+ {" [
A:Cast-iron stoves         壁炉
' h+ C( {( v1 b" o! _2 @' h5 B1 Xhttp://www.usstove.com/products.php?id=6
0 Y8 s8 X- U3 _. I1 h
6 I6 e3 B4 D* S/ j28.The French term used to describe the roundsman, or swing cook, is:
0 b0 D0 C: a. ?法国术语,用来描述roundsman,或摇摆厨师是:% z! ~1 _& F  w
A:Tournant   图尔南
. @4 H2 n  ]0 _- N5 `  g/ m5 _7 e. D
29.Another term for the wine steward is:
' @/ x7 U0 H% S9 B葡萄酒侍酒师的另一个术语是:: \/ A$ `7 V0 z9 E/ X1 \
A: Sommelier 侍酒师
7 }3 s! ~+ S" P
! s" S# E# o, |& ]# J5 p30.Molds, yeasts and fungi are examples of a:9 o$ B: t. ^; T' S4 @% P' e
霉菌,酵母菌和真菌是一个神马例子0 [  R- y6 N& ~' }
A:Biological hazard 生物危害; P5 l* q' Z' @" v( C. n8 y. S

" [, t& u) b: I0 h2 P) ]( f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! j. p5 a& X0 d1 L; F. y
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ E6 j# l! p7 Q! H$ T# yA:40° and 140°F (4–60°C)     4-60度
0 S" |) k5 b. K+ \/ ?8 |8 ~3 I' m! f7 J$ A+ ~
32.All bacteria need the following for survival:+ [, t  A7 m# [& `  Q
所有细菌生存需要以下哪些内容:
) n2 Z$ A; F8 p; U1 r! E/ h; @A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! B5 J3 d- v7 b. P! k2 o. o4 D( a! `+ d) ?
33.Which of the following correctly represent critical control points in a HACCP system?
0 S. a/ z7 T4 M& I& i9 P以下哪项正确表示了HACCP体系的关键控制点?
& {. b6 D& N1 d7 zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 T- X) R3 I4 ^) J6 p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 V  F1 V# V  J6 `8 v. F5 W/ v
5 l, I" w7 u" @34.Which of the following is not an example of a carbohydrate?& ~, x. y) y0 Q9 [  f/ _
下列哪一个不是碳水化合物的例子?
& D6 Q3 K4 V% [; m0 A1 i' G% \1 V7 TA:Essential nutrients 必需的营养物质0 q( R# U# z! H! m4 Q/ O# N) o

' g- u/ E8 L1 L+ y( ]; D35.The process by which a liquid fat is made solid is called:
9 N5 y% p% c4 c, }1 b9 b液体脂肪做成固体这个过程叫什么
; A9 t3 t' k- v+ F( vA:Hydrogenation  氢化3 v2 Q9 k" \4 z

6 s: h# p6 V: m& W2 `36.Which of the following is not an example of a fat substitute?+ w0 |* D& l! T6 B1 h
下列哪项不是脂肪替代品的一个例子
/ A: {; o) f2 bA:Acesulfame K  安赛蜜K表! I& @  Q7 ]) n! ]

8 W$ \: }5 u- r0 Z37.Health Canada requires that a product labelled "fat free" contain:
" U' `. F9 Q( {7 @" K加拿大卫生部要求的产品标有“不含脂肪“包括:
# M$ T% b- F# v( }6 r( G7 Q! @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 y' M5 t: Y( l( u8 v: W4 _

) G7 R' }9 h* J7 J/ d38.Which of the following is not a problem associated with converting recipes?7 O! L4 ^" p* {8 ^3 }; {* K$ r
下列哪项是不相关联的转换配方问题?
; `* O! ~& o0 c# D0 A  SA:Unit cost 单位成本0 E' s' ~  ^/ [( D+ g* k/ \
3 ]$ x; C! Y# Q  A
39.The condition or cost of an item as it is purchased from the supplier is called:
- R9 ?/ h1 ~/ l) f从供应商采购的物品的品质或成本叫什么
0 w8 c- Z8 L' Z2 U8 u! jA:As-purchased cost 购买的费用- f0 S9 [4 ~8 L# ~9 z( Y
% }5 u0 u6 a7 j# `
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& C1 R7 P( S& k+ u0 k在新货到来之前用于日常所求的必要库存量叫什么) i5 F* O: w* ?$ x. ?3 n4 e' `
A:Parstock 基本日常最低库存9 u6 t% G  [+ L) F( u% q
; q) N; b% ~; n) k( K
41.Which of the following abbreviations is used to describe the proper rotation of stock?& s" Y/ y6 h5 L' x7 V' Q+ R
下面那个缩写是用来表明正常库存流程?$ R8 d; N, D" q9 m, e, z' c
A:FIFO=FIRST IN FIRST OUT 先进先出0 y( x% n& l6 m/ P' x

- ^7 \2 a, `$ G2 s/ P$ W1 w$ ~: v42.Which of the following knives is used to turn vegetables?
7 L7 ~' r. n' b下面的那把刀是用来打开蔬菜吗?
) N9 b: }' }7 y% a6 z# E$ |8 qA:Bird's beak knife   鸟嘴刀/ V0 L9 c  o& a$ w" ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" m! J% p+ y# J3 \' g& r  c9 e2 y3 F
43.What is an instant-read thermometer best used for?  o& a$ H5 Y2 h) e5 r4 }/ e$ D- P
即时读温度计最好用于那方面?
' C3 a4 J0 e3 U: VA:Checking the internal temperature of a roast 检查被考物品的内部温度
" K& t5 {( t0 _$ L) G- H% T  }& Y- x/ Q) _) v1 T: v  P1 y) U
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! y6 R$ z0 v6 P, ?
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 x8 N& Y' ~) U( F. JA:Cast iron 铸铁4 V9 j9 ]/ U4 P7 ~% R

; P  N0 D% y9 F' R9 W* Q5 t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 H- x1 K' s1 [# h5 z2 j哪件装备下面有一个可移动的碗和一个S形叶片?- m8 {- W* H- r3 `/ ~4 n& d% M
A:Food processor 食品加工机6 R5 t: V3 d# j4 o
http://www.google.com.hk/search? ... iw=1263&bih=572
7 q/ P0 M6 a4 M9 P/ j/ a7 u. Y( P. X/ @) z0 J
46.Which of the following is not a rule for knife safety?
1 i9 Y" z! i8 X5 c' N下列哪项不是用刀的安全规则?3 b/ a2 U- p  N5 M3 L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  j1 ?. ^1 T* j5 t1 y& d# ?* h

0 _% K: d: `7 p/ U, u$ @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" U& R, z9 q/ v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! D! d) T4 M& a3 T
A:RondellES
6 T. q% S$ a) E9 s5 B  I& _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 Y) E$ G) M3 a1 j: c* k% a! t1 r: m

& r1 Z9 c; |) F, n7 M48.Which of the following is a diced cut used to garnish soups?2 L1 K* A% L: Q& E* Z6 p. k
下列哪项是切成小方块用于汤的装饰?" [2 h7 b, X; l
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 Z  t8 Y% l% h$ ?9 D0 e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 U- j# Q/ p, T+ L, |# i, C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!!——2 F6 Y# Q0 Y0 s
A:Gaufrette ' x3 b' A7 Q' A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. z3 G3 w. ^; smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 X6 d! R: e$ M% SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. G- p/ f, O( {; O: g! J# m6 `' q
" e# r! C# z/ p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 b4 i7 x$ y2 s  i. C
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)
) c+ v- \' h" o9 q# N' TA:Cilantro 胡荽叶 香菜
$ c* r  ^$ ?! J1 [$ ^; e. [* Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( \+ Q6 d/ P+ J; n7 b
& @+ N+ k# Y) ?3 r$ Q8 X* L60.Allspice is made from:4 N' f$ ?/ w# t7 q/ D: Z6 ?
多香果,  多香果香料是什么
$ J% i: u! v1 q9 s8 k4 Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; r1 m9 Y; [1 }4 m& d& C
A:A dried berry 干浆果
8 T' ?" @& ?1 o: e- ^7 G7 _- {0 {6 q5 |, A
61.Which of the following are used to make a sachet d'épices?8 R! I$ F; V+ b- P5 r5 d2 c
下列哪些是用来做香包德épices?
, k6 K; f: c. |0 Ihttp://www.sachetcatering.com/& ]6 l' a4 r1 L5 t2 L+ b. ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( r! P( [5 l" t4 `8 B/ i0 ^0 w
2 J* A( I# b. J0 S0 |/ P  C2 q
62.Which of the following condiments are not soy based?* m' V, _5 \" d8 h1 n9 G; L' E
下列哪项不是酱油调味品的?
! w/ R% U7 R! E7 zA:Wasabi 日本辣根
1 i4 s' Y. ?; S6 ]" C" g" b5 e2 @! {0 l& ~' [: c- j& \! W; a
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& F+ x& W) e1 P) T& m- i# X
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:, V3 h: T' x* l& O  _: D. L3 A/ ?) f/ k
A:Pasteurization  巴氏杀菌
+ O( s6 O) m$ {$ ]$ h) [- k- \0 B- i' ]% y3 q( L
64.Which of the following steps is not the correct procedure for whipping egg whites?2 l9 @& Y5 q$ X" }8 Q6 `8 k
下列哪个步骤是不是正确的蛋清搅打程序?/ X4 ~  V$ L7 E+ J* j
A:Allow to rest before use. 允许休息后方可使用。& g' w1 t. [; K8 M6 V$ x* P: l6 F
, i% M( [, V  R# L+ N2 Q( F! n
65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 S' K" |% o( u3 k' [) {A:56g and 63g 56克和63克3 z' @; T9 ?0 ~, }# @# x4 N/ M+ {( a
! k9 o% T# W2 y9 e
66.Evaporated milk is a concentrated milk that is produced by removing4 j! T4 S" Z! s- Q* ]# b4 T) P
炼乳是一种浓缩牛奶 是去除什么做的
7 p! ]! q) N1 hA:60% of the water 60%的水
5 n* t% [6 W: k; r5 t3 T& ]- d7 f
; i8 x: d/ s! Z4 q6 B8 b67.A method of cooking that transfers heat through a liquid or gas is:& u4 }! W' e' s- j$ w
一种烹饪方法,通过转移液体或气体是:/ g1 b: T( l, L4 Q: o
A:Convection 对流- F* S3 H1 G! o' Y& f5 b2 B
- V0 [# Z! Z9 x$ f7 A1 k  Y: R) i
68.The cooking of starches is known as  烹调的淀粉被称为
" I5 ]2 B( B: h3 v% |) ~A:Gelatinization 糊化9 V# M  f) c( m! m0 V
3 i; P  Q2 b0 g( i' ^' x
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ f0 M2 w2 [+ Z
A:Braising 烤* v6 V5 D% G; u% V1 t- b6 o
7 f$ y% }7 I+ h- Y  E4 g  E
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:
8 E) E& l* l& u+ F: X, e  W7 {A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 j. ]+ a. `; o% W5 K+ Z

. w* l. O' q, x$ J' [$ _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1 d( S' F  \! r
A:Fumet 原汁
  K* S9 H, X$ h
, u! H* V2 `+ M# B& D  T  q72.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, U* C  ?  ]/ e3 P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& \2 E1 L( w+ \) l2 r9 s* \# c( y) f8 e; l0 q% |/ D
73.Which of the following is a principle not used in stock making?$ p  e' H/ q8 q: ?
下列哪一项不是用于制造高汤(低汤)的原则?5 ^+ V6 \* E) w1 {  |. ?
A:Start the stock in hot water.开始在热水中操作
" S! H- }: F$ s$ @
& Z, u) \: c( j* v  h74.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' f0 B+ P; S# d8 e6 W, R
A:Remouillage 法语熬汤
, q. I2 H' f; u$ A6 {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
理袁律师事务所
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, 2026-6-4 00:04 , Processed in 0.168426 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