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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。' l) B# T3 @! r  c9 O% O( L1 s
5 G% {. P( j: o7 [2 h
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。
" @- @7 Y# ^) I; z, m5 {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
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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0 u0 A. F# l8 D+ H- h: j
1.Which of the following methods should be used to determine doneness in a New York steak?
! y- K' E- s/ Y; t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)6 O. d! o1 N2 `' v
A: pressure touch. 压力触摸
, Y5 f& t5 E9 _# i* r! z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% E0 w1 x' I, p$ m5 q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7 d5 N9 \2 ?# {% X( u
A: acid  食用酸9 S, P9 u& d3 m
3.Vegetables are major sources of which of the following nutrients?
  u& k. Q4 F/ d3 i0 R: ]9 \蔬菜中包含的主要营养有哪些# c) K; N$ y; h8 W+ n, N* h
A:vitamins and minerals. 维生素和矿物质。
5 t. v, A0 n. V; o0 s; G4.Cauliflower is commonly served with
4 m( Q/ A7 B/ \. _$ z9 f4 }, N花椰菜(菜花)最常见和那种酱汁搭配& d4 S4 L2 o3 W! b" L1 Y- S! h
A:Mornay sauce. 奶油蛋黄沙司, G) k4 z- X4 C) Y' |
5.Which combinations of products are found in pie dough?
+ w: ^% I+ R, {1 g下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% t- X) C1 b. ~( }
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  }; D6 J: r. A% K5 e, J* r6The French term for mussels is 法国语青口(海红)叫什么$ R5 Q& X' q1 k2 p- G. H0 W
A:moules.法语青口,海红
9 d7 |& T- i4 t( N; g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  M1 p' R+ \+ X7 ?7 b3 ^
A:faintly fishy. 稍微有点似鱼味
7 V/ _  W& z2 q8 ?8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 H, Y  _8 g/ z- D6 [5 [5 s. t# t
A:2 days. 2天
4 K  Z# W5 ]  \& {6 ^0 ?9.What are the principle ingredients in ratatouille? + E; a7 f" z0 ?
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& S) c2 n0 w/ B' `4 o  y- U
A:Zucchini, eggplant, green peppers, onions and tomatoes$ }, o; Q2 G7 d/ H, o! O( P1 \) n
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! Z( F5 Q1 n* e10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ j: y7 v* M/ q$ j& y4 C# t2 |' R
A:cook food in quantities that will be used up within 20 to 30 minutes.8 z" L! s; O) \4 l
大批量烹煮食物要在20到30分钟内  l) ~3 C' {) b* }+ X; j0 l4 I
11.What person has the authority to issue a Health Permit?
# b( k7 f. p1 W* U9 L谁有资格颁发健康证(卫生证)。
# S: Y6 N( g/ }& WA:Medical Health Officer.# p9 [# s$ W: K' ^0 H3 F
医疗卫生官员。
$ h" L! s. ]5 g9 R9 N; i6 G# g12.For what period of time is the health permit valid?* a6 Y( j/ z4 Z5 M
健康证的有效时间是多久?
6 `+ A: ^8 B0 A. q0 K" MA:12 months.12个月
" z1 x3 f7 d- ~% k( p6 W6 g8 U13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 d5 R) t' D: g# s! X在食物和饮料准备区,通风系统换气的标准时什么
% v/ S0 b+ b* g8 U5 C1 I' WA:08 times each hour. 每小时8次
4 |* q8 V3 y. U- e; n14。The minimum temperature for manual dishwashing in the wash sink is. h- l2 n; [, A- I7 ~
手工洗碗,洗碗池的水温最低多少度?
4 X7 ?0 V3 F5 a7 ]$ oA:110 degrees F (43 degrees C). 43度) W( A0 D) W6 C3 t- k- m3 b
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, O" P' d3 U/ q# L! H用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" U( ?; X, H) f: |& L4 ^% ^5 K
A:180 degrees F (82 degrees C).  82度
: K2 \8 I$ I8 t  u: h16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) A. T3 m" ]4 b/ o) A用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( Z2 a8 p4 Q/ T8 A' d) }9 e
A:en papillote.  法语自己理解
; \5 Z/ d# E- \7 p; i17。Wing or Club is considered a
7 P( O, X$ l" m1 c5 M' c6 o翼和CLUB 被看做是一种...
7 @. B" v5 ~$ t/ q" U. |# O, wA:Bone- In Cut     带骨切' o, l* N1 n" h. A0 R
18。New York is considered a   纽约牛扒被看做是一种9 |' T% n% f: {& L
A:Boneless Cut     无骨切
) d: Z! u1 [! Z% l5 {6 H5 \3 O+ o19.In general, a court bouillon for freshwater fish will contain" s# w7 @  {4 h9 [8 A  J
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6 D( y9 f2 R! k0 ]- o5 U
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) D7 U5 u& U  W8 ^/ C
和做海水鱼同样数量的调味料和香料& h: F3 k! ]; E0 T# p
20.Anise is very similar in flavor and appearance to$ t/ ]% L7 X7 D# k% V
八角和下面的那种原料有相同的味道
5 c7 J. W! ^3 qA:fennel  茴香* I# u% t' G- o9 H4 Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 D5 J! N2 P2 Y& e
下面那种原料更像大葱且有平面的叶子
( }$ f5 `/ l, _$ UA LEEKS  似蒜葱 (这边人叫京葱)
- l0 e4 e$ U  |* m9 X22.Which of the following cutting shapes refers to a small dice- {5 }4 e3 h' A: \- R
下面那种刀切形状指的是很小的粒(末)
4 u: ]" P/ |$ X* u8 j, MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 N1 I& P$ p$ F/ B$ B23.Oil is added to the water for boiling pasta in order to
9 B. }" b2 Q, b- Y8 G向煮沸的pasta (意大利空心粉 )中加油是为了% |$ S1 _2 a- n$ i; G
A:prevent the pasta from sticking and to minimize foaming action.
) w/ }3 L  e7 `* E) a防止面条黏合并降低发泡。$ u% c- L  y7 k% m% A- ?) k
24.Which pasta dish features pine nuts and basil?
) [8 t$ D7 ~$ m0 c& n) U% F7 m下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 C" L3 ^- B9 W, `  R  T: `
A:Pesto.一种绿色的意大利面酱
# M( I5 j) d$ Z6 O2 ihttp://www.tianya.cn/techforum/content/96/563836.shtml
% b9 D. ]& E) A6 S# V; U6 t3 t1 Q, L1 h! v3 a
25.Which of the following is a spring vegetable similar to spinach?
6 v6 F& X( }. l' v  X下列哪项是一个春天的蔬菜类似于菠菜?
% O( O2 l5 M) S6 W! \A:Sorrel. 酢浆草。, A2 a) @7 r$ e7 `3 ^
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?
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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:
7 _' H* r6 |% P1 r8 a. M哪位厨师最早带来高水准浮夸的美食
) B" k1 `1 K/ ?! @AAntonin Carême 人名 安东尼·卡罗美9 o4 K3 G# j( \! r/ x# E8 \* t

+ X9 `& o# w0 b, _" o2 s  Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) O# @6 T" X2 y9 d$ b
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 d% A) X2 u, Q7 ]& n9 D' t4 ~2 [
A:Cast-iron stoves         壁炉
* `( d7 B8 n. F8 w+ V  h. W- [+ rhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:# |" ^# Z+ W2 O/ F  g
法国术语,用来描述roundsman,或摇摆厨师是:
$ {; e7 O3 q* i% G, F; YA:Tournant   图尔南+ ]/ M4 ?) r( X+ r- ?

5 S* x. B  b+ r; P( T29.Another term for the wine steward is:
- V4 N) g. U+ b) H葡萄酒侍酒师的另一个术语是:
6 b9 p2 b- m( n4 j0 j" i& {  ]2 iA: Sommelier 侍酒师& B5 q) [. q2 ~% Q4 c) F

5 E" i5 B% B0 {3 S" \) P! v, `30.Molds, yeasts and fungi are examples of a:1 M1 v! n' T! W5 z2 P
霉菌,酵母菌和真菌是一个神马例子
) {. M- s, t5 a  U" ZA:Biological hazard 生物危害
: }/ }6 ], j0 g; u
2 N4 `0 [9 K& \$ ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% y' G9 B' Z4 p9 S  [根据加拿大食品检验局,食品的危险温度区在多少之间:: V5 A2 X: H8 s; k
A:40° and 140°F (4–60°C)     4-60度
8 R0 \- z* `3 ]/ T1 m  C6 r/ `' S
( C0 x0 z, g3 p5 K1 s; L; P5 _. k32.All bacteria need the following for survival:
7 \1 B/ Y& |+ P7 Z; r所有细菌生存需要以下哪些内容:* b$ d0 O6 G' X1 m* k2 T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, K% k. ^, k! H

9 f6 I7 \- w# i33.Which of the following correctly represent critical control points in a HACCP system?/ X5 I$ d. `( e3 T( p  ~& B. d' r2 l
以下哪项正确表示了HACCP体系的关键控制点?
2 ~7 x% N3 s" u1 {, c2 _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- X' ^! M+ Q) R: l; K; j食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- D1 e% s( t+ z1 z
$ j2 l' m/ _! W1 D: }34.Which of the following is not an example of a carbohydrate?
2 p9 i$ c* ?' g1 l% J/ l6 @下列哪一个不是碳水化合物的例子?, P# H4 C4 L) y3 N  b; ?) O
A:Essential nutrients 必需的营养物质  o  m8 \& S- D  @1 z8 F
2 I% U. w: o2 Y/ @$ N( Q0 |
35.The process by which a liquid fat is made solid is called:
5 g% L2 W, P6 n3 ?% Q液体脂肪做成固体这个过程叫什么4 K6 Y8 k3 J" E. B2 F! l
A:Hydrogenation  氢化
: F" o! |/ @1 y* k
$ m* y7 ~- B3 K- Q+ F36.Which of the following is not an example of a fat substitute?
# Z5 n- K9 a& Z1 G8 S; P; }) S下列哪项不是脂肪替代品的一个例子
$ ?! D7 W# J9 S6 g7 p1 f/ lA:Acesulfame K  安赛蜜K表) U! [" d6 d1 K: @5 x/ p9 W* d( v

. N8 x( N* ]4 C9 r37.Health Canada requires that a product labelled "fat free" contain:
( \! v$ _, w1 ~9 p加拿大卫生部要求的产品标有“不含脂肪“包括:
* K3 r7 j. V) }6 G. K/ SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. E$ w% G6 V. w/ E: ?8 ?; L1 k. f% U- y2 j+ t$ k# f9 M/ n* v5 Z
38.Which of the following is not a problem associated with converting recipes?
" b! S$ z% L& o. e下列哪项是不相关联的转换配方问题?9 ~4 ^( q2 e; m" `5 `
A:Unit cost 单位成本
+ f* N5 D0 x8 j9 \7 K
4 X. J  F# z5 H. _8 X- d, q39.The condition or cost of an item as it is purchased from the supplier is called:
% [8 L" h+ v  s7 [% M从供应商采购的物品的品质或成本叫什么
2 R) y' y# ~( p/ Y* M* ]A:As-purchased cost 购买的费用
. x' I& I, A0 j% w
& l+ C( A/ \3 c40.The amount of stock necessary to cover operating needs between deliveries is known as:( q9 f) S; x4 x1 t5 q
在新货到来之前用于日常所求的必要库存量叫什么
2 K3 n5 f. J& x! jA:Parstock 基本日常最低库存! \% n8 `+ `. z0 _
' I! {9 o* M- D
41.Which of the following abbreviations is used to describe the proper rotation of stock?& v2 _' S. A' h0 S8 b, \
下面那个缩写是用来表明正常库存流程?
7 R: y6 b2 {$ CA:FIFO=FIRST IN FIRST OUT 先进先出
( D- g3 w7 E3 a4 ^0 O; [  e! C" F% D) ^  C( h2 O5 u
42.Which of the following knives is used to turn vegetables?
, K. k+ v# I1 \. T" y0 Q3 _- N) |' X下面的那把刀是用来打开蔬菜吗?6 M1 x) S. w. S5 J: N; y
A:Bird's beak knife   鸟嘴刀
) z$ c* _' x5 }' ?& \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 s0 h) m; m7 L0 o6 d) B6 w
, C9 @/ d* m* i# Y" {
43.What is an instant-read thermometer best used for?" r' T% A# V) @0 `5 D
即时读温度计最好用于那方面?
" \1 \0 f3 J/ @2 S- rA:Checking the internal temperature of a roast 检查被考物品的内部温度
& \: \+ c0 p( M7 U6 }
5 A3 Z: N) ^4 |$ q# t5 Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 G# A3 T# G# l' }5 N9 ^0 a下列哪些金属材料受热均匀,通常用在铁板而且非常重
* q% a  @  q& S: U- }8 JA:Cast iron 铸铁. c( A1 c% \7 E, g3 f

) V; P. s0 E/ y7 R! z( V! |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; l) U& ?/ a% r% M9 Z+ G* ~) W% y哪件装备下面有一个可移动的碗和一个S形叶片?
2 \# t! W& I# g+ yA:Food processor 食品加工机
6 f% n! W& E; L8 K, |+ P- e- m) n& _http://www.google.com.hk/search? ... iw=1263&bih=572
9 F8 D  F7 K1 d7 `
, _( u' P  O% @' l8 `& \46.Which of the following is not a rule for knife safety?
% m: M( h6 ^+ ^! p9 R( ?; K下列哪项不是用刀的安全规则?! g$ f3 \# G9 j4 g
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) K7 [: K/ Y2 x/ P5 a
- A6 r; Q: {) N. G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* }/ o& y3 ?; |8 P* ^; i, I0 Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 S1 b2 L) h, V! r- w/ H! R8 a
A:RondellES
0 D% e- h! E5 uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 j+ n0 N  L% o4 j" K: A* b0 h$ h7 d. F% s+ g9 D1 y- n$ u6 J
48.Which of the following is a diced cut used to garnish soups?6 w# ?0 P# p( Y' k, [
下列哪项是切成小方块用于汤的装饰?
0 T5 ?# q, M" s# d3 k, ^' b8 RA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 w" j& n* U! f0 l* j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  N% c7 Z0 g" X! \8 D; E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!!——/ |& \5 x! B4 W8 V3 A9 |5 E: ~
A:Gaufrette
$ Y5 q9 q4 H6 u" E! Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. A* a+ G$ ]1 t0 }3 g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* m1 ?4 h8 {) x0 k% o% ~6 @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 V& ]" t( v  u8 U. o- f
! ~, E! g  \* \: D
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ @( f5 G; }3 O9 l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)
, Z" z' _1 s0 f9 SA:Cilantro 胡荽叶 香菜( u' Q& F4 s- W% R! F5 q2 T$ l: H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:( Z2 z( Y! G5 P. {) t7 u/ M
多香果,  多香果香料是什么& e3 s" P2 |! l8 S$ l* M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 W: j9 u7 g& [: x$ Q* XA:A dried berry 干浆果
0 p& {2 i  v" I: F8 L, N- a4 Z! Y4 i" o  ^: s# X2 A6 j0 ?
61.Which of the following are used to make a sachet d'épices?
; q. K* q- u: z+ P下列哪些是用来做香包德épices?3 c7 [, L- L3 O- X% |
http://www.sachetcatering.com/7 R- w/ h- c, g& U# r. \; a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ ]* w  d3 G9 m- Z# Q% O7 U7 G* R
( J, F1 l" o+ y7 {* Z0 \62.Which of the following condiments are not soy based?0 u5 I9 C, E' Y! ^4 X9 i
下列哪项不是酱油调味品的?
  r3 U$ H* A/ `9 l3 e+ A; |" eA:Wasabi 日本辣根
4 X0 p8 h, E8 x7 @; C9 n- S" d: u+ W, h7 J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# A. f6 N( s5 ~% v1 _& B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:
# Y( x) x! `! `" a+ K9 w: L5 z+ jA:Pasteurization  巴氏杀菌
7 d1 R- b5 K4 Z) |/ y" W3 G) ]/ `; s6 y) W
64.Which of the following steps is not the correct procedure for whipping egg whites?4 |1 ?/ h1 N6 s) w4 A
下列哪个步骤是不是正确的蛋清搅打程序?2 v& C+ @5 r) m8 c
A:Allow to rest before use. 允许休息后方可使用。, g3 f+ _+ U/ Z2 N, @) i
2 t; _4 B1 E! n2 {: N  |
65.The weight of a large egg is between:一个大鸡蛋重量介于:
; W7 ^2 V( k1 Y7 i& i5 n6 Y5 S$ V3 \A:56g and 63g 56克和63克
: V; f+ m; X- H, ]
! P* d* W3 l1 w  l3 T! r  R66.Evaporated milk is a concentrated milk that is produced by removing
' m5 b) u1 S: O. [4 A+ |" C5 O炼乳是一种浓缩牛奶 是去除什么做的
2 E! x2 {2 x5 F+ @# I' Q6 h% j2 FA:60% of the water 60%的水4 g$ y2 a- {4 J2 u9 H( }; S/ Q, V+ _) M

$ T9 W6 ?! y& R( x" g5 O- W67.A method of cooking that transfers heat through a liquid or gas is:7 n8 L- g% [2 F* q: U& W
一种烹饪方法,通过转移液体或气体是:0 R9 e( [/ y$ I$ g1 k
A:Convection 对流
2 Y$ q2 u5 X# w5 h/ ^+ c+ f
/ O6 o, `" ~# k+ }  \2 I6 u68.The cooking of starches is known as  烹调的淀粉被称为
: u6 H  w7 b* Z2 R( iA:Gelatinization 糊化
/ o" L, j" y# ?+ U5 I
1 [3 Q7 ]; j8 f) @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 n, Z; p# l3 D' v, M7 F) \
A:Braising 烤4 J+ A& [  T: ^2 G4 w7 f/ i

- X! C3 O8 M" r3 h70.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:. F+ m, \8 p/ v5 E
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 I9 M5 O7 z0 R* A

; Z" O2 v% D7 y, H, z71.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: F2 {% ^" |" ~
A:Fumet 原汁0 i: h5 O8 |9 S4 r

0 V% p6 W) @1 ]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( q( L# t" f) V! j$ ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 S, A2 }+ D. `- W. E* Z
  J8 X! u+ {" n. H73.Which of the following is a principle not used in stock making?% n+ h: _! j* o0 ?2 N7 M* C; q0 ?
下列哪一项不是用于制造高汤(低汤)的原则?! l0 \/ R9 B. W* Z9 U$ H
A:Start the stock in hot water.开始在热水中操作
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. `3 X1 ^, k* ]) M' H% 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
/ S0 K3 }, x0 |3 V6 V" M+ jA:Remouillage 法语熬汤
; l, D# s" x1 X, h) Khttp://www.haibao.cn/blog/post/176242.htm
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