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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。
# O% o9 m$ P. R: m! r: n! I; y+ }4 l. W
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。
) O, U1 ~* Z/ i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
理袁律师事务所
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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9 c  c8 f9 c' k% Z2 _' V: Y
1.Which of the following methods should be used to determine doneness in a New York steak?
0 t, V9 y- Q  F) L/ D; [9 k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)
: E% S% N& E/ R9 _' Q3 h5 `1 aA: pressure touch. 压力触摸
* {. G6 i6 }* U. {  P2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ M- e7 s  M. `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# p0 f1 n2 K1 b
A: acid  食用酸* `3 R; Z; _3 y( S( O8 ~* Z) P
3.Vegetables are major sources of which of the following nutrients?. K3 @) Q8 a: f. z2 x) f
蔬菜中包含的主要营养有哪些( W+ U8 R1 S4 L
A:vitamins and minerals. 维生素和矿物质。4 c# ~) l9 E: s6 L- C$ k9 e
4.Cauliflower is commonly served with* \; `, E2 ^: o: W
花椰菜(菜花)最常见和那种酱汁搭配
) J1 q$ x. Z- S) v7 cA:Mornay sauce. 奶油蛋黄沙司4 B3 |, [3 G9 ^, `4 G2 m" _" Z2 ]1 f
5.Which combinations of products are found in pie dough?
# `  B( T0 T/ t3 X1 x下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  s( d4 J. c+ ]  v% K
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) u7 h; W) j4 c) k% [5 w9 w
6The French term for mussels is 法国语青口(海红)叫什么; B. g! {, C# }& Q8 K- q
A:moules.法语青口,海红
0 y$ q! P- a8 C2 Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' l& w6 H% {/ ?" e4 U+ D1 m0 y
A:faintly fishy. 稍微有点似鱼味0 `" c& `; `3 F% @) \9 a# u0 [
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( f: z1 [! z1 r
A:2 days. 2天
7 t1 Y) `3 r2 e7 T9.What are the principle ingredients in ratatouille? $ F6 C+ h; ^0 Y9 H8 ]  |
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), ?. B1 r% p6 z6 M4 _; w
A:Zucchini, eggplant, green peppers, onions and tomatoes; Y- \1 E3 a2 G
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ): q4 f$ k. \5 i5 M
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) Y# b4 d) ^/ B8 ZA:cook food in quantities that will be used up within 20 to 30 minutes.
5 m* f$ f# d" _大批量烹煮食物要在20到30分钟内
& q$ l* g+ J3 L5 c11.What person has the authority to issue a Health Permit?
! o5 `4 `5 _- B, b2 ]! \6 p% F谁有资格颁发健康证(卫生证)。
+ E- e3 z- Z2 G: N/ I  T' B* wA:Medical Health Officer.
3 F* g) F7 a8 `; g医疗卫生官员。
( L9 d  |4 D' x12.For what period of time is the health permit valid?6 J  g. `+ R9 w3 z0 e4 N) K$ r2 p6 B
健康证的有效时间是多久?0 @9 L1 v2 `* P6 M4 d6 t  l
A:12 months.12个月9 t: l2 E5 Y/ g3 H# e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( ?7 ?( }$ o& t4 x
在食物和饮料准备区,通风系统换气的标准时什么
& H- M  k+ m; o" Y# u! CA:08 times each hour. 每小时8次
  c- w7 g( t1 K" Q. s14。The minimum temperature for manual dishwashing in the wash sink is7 d4 p* @, u, u) F' V
手工洗碗,洗碗池的水温最低多少度?
/ K- d% f+ A  s- eA:110 degrees F (43 degrees C). 43度! H* w9 f" h1 X) f6 g3 v, l
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# [$ o  M8 F5 H% P( N
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% ]/ q% r& \+ [7 ZA:180 degrees F (82 degrees C).  82度: L" t) z1 X- z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" @3 X0 [! k/ U8 a" w1 ~. j
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# {+ b3 K: ?) ]' ~2 R
A:en papillote.  法语自己理解# ?# s1 X$ @. w+ `: P
17。Wing or Club is considered a
) q3 x$ }  u0 u& u翼和CLUB 被看做是一种...
; M" j9 e7 o+ f) I( z% P& b% VA:Bone- In Cut     带骨切
; M; l' E2 F; F$ ~" |+ U18。New York is considered a   纽约牛扒被看做是一种
, r3 b3 E3 Y0 AA:Boneless Cut     无骨切
/ D# j. B7 W) k0 Z( M19.In general, a court bouillon for freshwater fish will contain2 @4 r  u7 ~! E! x. z' J9 x
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; q) m$ A: p! l, F+ A7 a* h' X" i$ ]
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.& Q6 Y9 r. F$ x. m
和做海水鱼同样数量的调味料和香料0 b( x/ v3 v2 y: b5 x4 u5 U; F
20.Anise is very similar in flavor and appearance to% _& K  Y& j- g# e2 S
八角和下面的那种原料有相同的味道) F+ b, }' |$ E! u: f1 }
A:fennel  茴香% V2 Q# x3 l" r8 |# k! r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 K4 r0 T) i2 g" t' p
下面那种原料更像大葱且有平面的叶子
0 c" A, Q% R" z0 i! M  j" }7 pA LEEKS  似蒜葱 (这边人叫京葱)3 l7 Q& i! O) `# s3 ?
22.Which of the following cutting shapes refers to a small dice$ F- x! p+ i+ V' x; [5 [
下面那种刀切形状指的是很小的粒(末)
' e* @  f8 C# w, W! E2 H; A9 EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ N% y7 L. }6 _# ]3 ^( s+ p% u0 [
23.Oil is added to the water for boiling pasta in order to
6 g/ y' U- b) Z1 j% s向煮沸的pasta (意大利空心粉 )中加油是为了
) O4 \- ~. Y1 b+ E. Y. D9 E# R/ ZA:prevent the pasta from sticking and to minimize foaming action.8 |# G( L3 q0 F+ y' G
防止面条黏合并降低发泡。
- J8 n+ w9 j; F6 X# U0 f3 U2 l24.Which pasta dish features pine nuts and basil?
- m  o2 p: l8 `1 c  G# r7 n& e0 F下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 h+ D+ |, e& X3 I5 B, w, r! u  `
A:Pesto.一种绿色的意大利面酱 ' L+ V8 G$ [! v+ g
http://www.tianya.cn/techforum/content/96/563836.shtml
7 o! c: t! f/ [- k. [
3 r% b( C$ W9 W) F" `25.Which of the following is a spring vegetable similar to spinach?$ m* L/ [* D- t2 a% ]# \. l8 T$ s. ^
下列哪项是一个春天的蔬菜类似于菠菜?
6 F& Q9 l# S, e( LA:Sorrel. 酢浆草。
9 R$ A; b/ U7 n% S$ d+ `' Ghttp://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:
8 Y% k: ~) v  i0 U$ m4 S哪位厨师最早带来高水准浮夸的美食
3 R& j4 i+ d/ A$ j& A  t1 f2 l! M  RAAntonin Carême 人名 安东尼·卡罗美
8 i  T; ]: z; G  u. `  I
: H. Z; b  u( l" G3 k3 v7 ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 b0 X, v& Q* m' 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 。' w5 |9 F/ I4 u
A:Cast-iron stoves         壁炉4 j, k4 d2 g- d7 Y1 X2 w2 e
http://www.usstove.com/products.php?id=6$ l5 z' {8 b+ x/ B/ n: Y
( X$ x! W0 t( m
28.The French term used to describe the roundsman, or swing cook, is:8 k1 V; n; J5 L7 j& b9 J7 S1 i( ^
法国术语,用来描述roundsman,或摇摆厨师是:; W% |+ Q3 h  x: Z
A:Tournant   图尔南+ A6 d4 l- N1 G+ p
; ~& x, o- {& v1 {& U3 F2 N1 x
29.Another term for the wine steward is:
6 G0 ~8 n# x7 O( a葡萄酒侍酒师的另一个术语是:$ [! Y7 c/ R# o- ^8 y
A: Sommelier 侍酒师
+ L2 g" r, ^4 w9 j) j
2 y3 ]# c, X1 W" R, `30.Molds, yeasts and fungi are examples of a:% }+ O. N) u7 Y/ \
霉菌,酵母菌和真菌是一个神马例子4 z- t3 h6 J6 A* @' \- c) c5 m2 S
A:Biological hazard 生物危害
/ Z( n0 M$ g1 z9 S  f( P
  @* ^6 Z7 Y, ]. P2 w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 O0 V  p& {5 \% P& m  x0 }
根据加拿大食品检验局,食品的危险温度区在多少之间:
" d5 @/ ?* Y& C1 i6 L, gA:40° and 140°F (4–60°C)     4-60度4 h& I' }4 K8 O+ P+ w

* `/ V9 p( t, y5 S  J32.All bacteria need the following for survival:
9 e" I' ]) O  v' @- j所有细菌生存需要以下哪些内容:
1 v/ v0 R& L& |! ?3 S7 Z6 XA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' i# a% g2 G# e1 q+ o( ^5 y5 U( J
+ F( x+ [& k6 G0 d3 l33.Which of the following correctly represent critical control points in a HACCP system?
9 ^* j* k4 g5 @4 |以下哪项正确表示了HACCP体系的关键控制点?9 w7 ]0 s+ J& }2 z9 G0 X* i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 W: ?, `& o3 D4 d1 d( S! @
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. }% b+ `+ a2 w6 b) G/ i: z# b2 Z

* t, C2 u. j+ Z; s34.Which of the following is not an example of a carbohydrate?, v! ]/ x' V9 i7 |
下列哪一个不是碳水化合物的例子?
- M  q1 j1 G" M  R- mA:Essential nutrients 必需的营养物质
8 S  J( f1 _* F  y( e, ^
! V6 `+ o+ x+ r/ ]; x* n+ V5 O35.The process by which a liquid fat is made solid is called:
" K! h/ y7 |2 y6 `) y9 _: S液体脂肪做成固体这个过程叫什么# D$ x1 I5 v! Q; A
A:Hydrogenation  氢化
2 U* y) z! S0 m  k& b  z: ~
0 t' X6 m0 s: j/ \36.Which of the following is not an example of a fat substitute?
, ~/ A( }1 i- ]9 u& K下列哪项不是脂肪替代品的一个例子
# j9 i; H0 D3 ~" x/ H! W- H1 i9 sA:Acesulfame K  安赛蜜K表
1 b0 d3 w# t/ {  _/ h
( ?8 Z- Q: D6 |37.Health Canada requires that a product labelled "fat free" contain:
2 ^0 n" W1 F/ [) ?+ b4 P* H加拿大卫生部要求的产品标有“不含脂肪“包括:
6 s7 F4 d" S% b  ^  CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 t1 o. E! o1 I6 @# C( _4 X- p  m# _% [& O3 U* b' v6 U- M; K
38.Which of the following is not a problem associated with converting recipes?
  _+ m) S+ v% u) q/ E下列哪项是不相关联的转换配方问题?
. g# J+ D& B! j  x. S& gA:Unit cost 单位成本
6 F9 W' }( L6 G. F- i; n6 R. H. O3 t) y
39.The condition or cost of an item as it is purchased from the supplier is called:0 t0 D% L- W; j# U6 r) v' ?$ g2 a+ i  u
从供应商采购的物品的品质或成本叫什么
; ^( ?  d: p9 c7 N/ j: D! R8 bA:As-purchased cost 购买的费用' J* @' G3 }7 @

3 J( i  q$ P# ~/ r40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 ~( }; ^1 ?& S在新货到来之前用于日常所求的必要库存量叫什么
4 s7 n1 u+ A/ n/ a1 XA:Parstock 基本日常最低库存4 x- d* g2 e; y# {7 B" @& K
, ~( [0 V: D" x1 a# Y* b4 n( k7 R% ~* H
41.Which of the following abbreviations is used to describe the proper rotation of stock?
* {" P6 J0 U0 A下面那个缩写是用来表明正常库存流程?5 f. B9 G! l5 p) Z) {
A:FIFO=FIRST IN FIRST OUT 先进先出
- I9 W- v' U$ E8 f+ ^9 S* y! ^  y7 a# o* O5 P9 L: c& Y! c
42.Which of the following knives is used to turn vegetables?
( A& U; X! _( U/ a1 t8 }下面的那把刀是用来打开蔬菜吗?
, T1 Y1 n& }( P3 BA:Bird's beak knife   鸟嘴刀
# [( w' Q+ \+ x( L" ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 {4 |- e4 }* T- c- d7 \/ W6 I" u! m

0 {8 e$ c5 S0 K! w1 X$ G+ R43.What is an instant-read thermometer best used for?
! ~* ^0 U& N( q1 u' U0 f. u即时读温度计最好用于那方面?' `! `/ q# N) s" L" ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度( D5 m- U7 B, k6 p3 G1 n8 f* q* n
# M; @0 t% l& v3 x9 v$ {1 D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 P4 M3 [' {* e1 f' v下列哪些金属材料受热均匀,通常用在铁板而且非常重- B7 I  U: ^% R' S& d
A:Cast iron 铸铁
% w) H9 N3 O7 z1 b! p& o. G( k' X: P
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) C1 p; x! h( _# [% m哪件装备下面有一个可移动的碗和一个S形叶片?& J$ x/ J0 }1 }
A:Food processor 食品加工机0 y% T+ [5 L9 b% J  b3 k
http://www.google.com.hk/search? ... iw=1263&bih=572
3 M) s9 z, @" E* E* b
* e7 m- J% \9 l46.Which of the following is not a rule for knife safety?7 {" l, n; g% L+ a! d6 K  [
下列哪项不是用刀的安全规则?
$ K* y: n, v% T# g- n0 Y% qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% P" h. w; V6 y/ O0 U  U
& y) v# Y8 z$ P3 U' x. j5 ?' |$ w2 I47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) w9 a% j0 U. I
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& y" Y1 H. M. @. ^# w. CA:RondellES * Q1 [: R; i9 l" U% T0 i0 M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% `4 u/ U  T. e6 ^$ Z/ S

9 {7 G3 u$ H" @48.Which of the following is a diced cut used to garnish soups?
* _" Y( Z) u  }, g3 R下列哪项是切成小方块用于汤的装饰?. ~  D% x: z2 ^
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( {1 K! T7 Q4 o) k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 h& R4 h& a5 v. T3 C5 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!!——1 s! p9 ~1 Y# n. w+ n. H  ~1 l0 t
A:Gaufrette ( ?3 i5 D" ^$ P" C- b# S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" s9 r- ^- C: f9 x4 e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( b' y# F. u" m. v$ s6 n+ ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  l% W! M/ a9 T0 d) }
7 a0 S5 P7 d4 R" ]6 Y6 p: S) U2 I0 B
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 z9 t- A% B- d3 h  |; T+ j) V
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)
' y: n! u3 Q  t9 v/ [- ?' {A:Cilantro 胡荽叶 香菜
0 [! v* S$ A7 n. U7 r/ Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 ?" `2 r5 ]# [# Y3 X1 j60.Allspice is made from:4 i# C* Y2 v! u7 _) k7 y) d
多香果,  多香果香料是什么
5 n; K- w  f) T9 l# khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 Y- r3 F: R" R! k* y9 q/ S1 E- ~
A:A dried berry 干浆果" P8 b- l& j. V. S% E& N" B6 X9 i
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61.Which of the following are used to make a sachet d'épices?" }; L  ~6 @! S; \) h# c* P
下列哪些是用来做香包德épices?! q% \/ Y4 L' l' X/ C$ U
http://www.sachetcatering.com/
+ Z! A8 L' F' b0 ]$ Z, `2 b+ KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* l0 n# A: A$ X" U

6 P; E$ r! M2 h6 }6 P7 I62.Which of the following condiments are not soy based?
: t! M& [' A* \2 |3 q' J7 `; U下列哪项不是酱油调味品的?( I: B! c: T: i2 B
A:Wasabi 日本辣根
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! f9 G9 H; ?& y* g. q# @, u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) h! U. A8 M& D5 j; t# F$ y; v
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:
% J7 t( W$ f3 q' F* `( UA:Pasteurization  巴氏杀菌0 i# U2 v( m" M8 S# H1 `

6 O7 f9 P4 @( l' z' D3 Z64.Which of the following steps is not the correct procedure for whipping egg whites?. Q$ ?1 d1 ?# e- m+ L
下列哪个步骤是不是正确的蛋清搅打程序?
) ?3 [! k9 X2 i5 x7 DA:Allow to rest before use. 允许休息后方可使用。( s! l# C7 S# n

; C6 g8 n( B% B; F6 ~6 A! \65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 k8 [4 c- J8 m8 Y# mA:56g and 63g 56克和63克. O1 M0 W/ Q0 O3 j+ o

9 b; T% g7 f; B) x' A66.Evaporated milk is a concentrated milk that is produced by removing
! j( }. Q6 h+ J2 ^0 U4 p  k" ?炼乳是一种浓缩牛奶 是去除什么做的1 ?8 c& v1 B1 ^* n! A
A:60% of the water 60%的水
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- Z" ^6 s6 M# b  I67.A method of cooking that transfers heat through a liquid or gas is:
7 R2 z% N% T& H7 Z" a% l& L0 p一种烹饪方法,通过转移液体或气体是:
/ i4 \  f1 ]' \+ d  L2 yA:Convection 对流
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  P1 l# c; T& H( v' r9 L3 Z68.The cooking of starches is known as  烹调的淀粉被称为
- d, A4 k) l/ G/ n" J; ]' ZA:Gelatinization 糊化
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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?0 L7 e/ O- w3 w8 _3 f. [
A:Braising 烤: N0 s' K+ L- h& t0 S6 |* }

* _9 Z, p7 u  a70.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:% f2 e+ k% o" @6 m; Q: [
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理5 d9 M8 W# C& K! _
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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% c8 }$ z+ i; p  |- H
A:Fumet 原汁
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  C4 P- C6 [. s72.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8 i4 M1 X7 R5 r/ T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 v" L, F! K$ d8 q# v! |73.Which of the following is a principle not used in stock making?
6 v5 s( x4 T* Z+ G4 ~. t下列哪一项不是用于制造高汤(低汤)的原则?2 M3 |, y, X& f6 f( r- `, \" [
A:Start the stock in hot water.开始在热水中操作5 w5 B$ k, e0 B2 x! P3 C. I' s
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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7 M  t  c& a% ]0 V" D$ @+ J/ |
A:Remouillage 法语熬汤
0 [" c: h. D5 N6 T, j" p$ \http://www.haibao.cn/blog/post/176242.htm
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