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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. n0 S* M% T+ P
# h, ^. D" S1 ]9 l7 \+ p  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。
+ K" C+ N6 ]  k; L1 p* Y" F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
$ w$ X2 E0 n1 g' n+ c1.Which of the following methods should be used to determine doneness in a New York steak?
* l' N; s/ X: G0 Y) R& L, b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)
" Q- Q) M2 X7 GA: pressure touch. 压力触摸. T8 B# b0 m, L" W7 [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
- V5 d9 @( C" {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
* ~5 I# ^( ^, t5 ZA: acid  食用酸
6 j+ w4 K( {4 [3.Vegetables are major sources of which of the following nutrients?; V8 i2 n; J7 y" n4 v
蔬菜中包含的主要营养有哪些
% y$ {. t  I" H% M  G  ]A:vitamins and minerals. 维生素和矿物质。
. e# Q# _5 Z; b; |1 h* f7 o4 F- |4.Cauliflower is commonly served with1 G& i3 w$ f4 M/ {$ m/ z
花椰菜(菜花)最常见和那种酱汁搭配" y8 t4 ?* {6 S$ {
A:Mornay sauce. 奶油蛋黄沙司
$ y' k& F: h' n' K. a2 }, t5.Which combinations of products are found in pie dough?
) x5 ?0 W/ O- l' i: i* O% w下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)1 _, S7 t4 `1 B( F
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ \5 f& u$ P6 ^/ i5 l6The French term for mussels is 法国语青口(海红)叫什么
- o+ v, v7 Y6 l: V  O: O5 uA:moules.法语青口,海红
0 h. A: `0 n( k3 K4 x7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 G; t9 t; X& i2 s& g
A:faintly fishy. 稍微有点似鱼味% y) Q7 [4 a6 b" A1 d5 @
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  y: c) L# n3 _8 f+ y7 Q
A:2 days. 2天* Y2 w& l+ U" L  G
9.What are the principle ingredients in ratatouille?
0 N+ O4 Y3 {, I3 _& a3 U2 q& T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 q4 {% |# _! b; r& I/ W
A:Zucchini, eggplant, green peppers, onions and tomatoes
' D0 K1 G  s  g" {0 _" m西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 X+ I& o. O* z6 `, ?
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( ?% H+ h- l$ }$ r2 T9 S
A:cook food in quantities that will be used up within 20 to 30 minutes.
4 o. b7 U, b3 p! d4 q& G* y0 k大批量烹煮食物要在20到30分钟内
$ Q) l/ b& p6 I3 f$ q* `/ ?9 a# {& N11.What person has the authority to issue a Health Permit?& P% z5 h/ H) j: m
谁有资格颁发健康证(卫生证)。
* X& M2 S0 [# O2 A5 QA:Medical Health Officer.* z# T9 @+ Q1 V4 t
医疗卫生官员。
4 O$ y; P1 ^' [5 P9 w12.For what period of time is the health permit valid?3 b0 h* Y: O1 @4 `) y1 W! A
健康证的有效时间是多久?
2 R- X1 j: z- EA:12 months.12个月: A3 n- c1 h% {$ V" s" d) e2 _7 b
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, \/ ?3 a) a- h5 \0 D- Q在食物和饮料准备区,通风系统换气的标准时什么
3 m+ g# \" e# T- gA:08 times each hour. 每小时8次5 I. @% R& M9 f$ s9 ~7 V
14。The minimum temperature for manual dishwashing in the wash sink is
$ M' k3 l" V4 f# k手工洗碗,洗碗池的水温最低多少度?
- r! U9 @. D8 [$ \7 jA:110 degrees F (43 degrees C). 43度
2 A3 l6 p$ ?8 X8 D15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% @+ o$ n- n! `4 _" D7 y3 x9 F
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 H- ]  A* m1 P. i  d; y/ I
A:180 degrees F (82 degrees C).  82度% f' J* u' c0 H8 ]7 M4 I" ]1 d* I
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" S; v7 L; p4 `* v
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! \9 |9 ?. R" [A:en papillote.  法语自己理解1 ~3 Z" Q& l+ u, a3 P6 C$ s
17。Wing or Club is considered a
7 x2 m& V2 b; b- f; d3 v2 B2 S9 [翼和CLUB 被看做是一种...
3 f/ f2 B5 u3 I: MA:Bone- In Cut     带骨切
- s# L# |* q2 d6 P; a18。New York is considered a   纽约牛扒被看做是一种
- F5 m) j. }" C" n. D- {A:Boneless Cut     无骨切( }1 o$ i9 s( w/ a2 e' t
19.In general, a court bouillon for freshwater fish will contain
3 \6 p- t2 A2 k. i* h! \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1 Y1 i$ F7 ~( U  o& G9 c9 Z0 a# j
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.: O8 v3 v$ v6 O1 a9 h4 b; H5 X
和做海水鱼同样数量的调味料和香料
5 Y( c+ B4 u3 @  i" l20.Anise is very similar in flavor and appearance to, g) n. l' i' s, `
八角和下面的那种原料有相同的味道$ T& C/ e$ I9 s6 O, y
A:fennel  茴香
3 c% `8 P/ U7 _' R2 ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 v' J: R& U/ {( e  |
下面那种原料更像大葱且有平面的叶子0 A& g0 g0 m" N3 X6 f
A LEEKS  似蒜葱 (这边人叫京葱)7 X1 K. Y% {8 G" v; g+ y5 C# [( e  b
22.Which of the following cutting shapes refers to a small dice
) p+ p- P0 O: ^" Q7 d2 s% A下面那种刀切形状指的是很小的粒(末)* I8 M+ K+ o$ T$ Z  Y+ c% v
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& p: H/ `9 E+ K1 v23.Oil is added to the water for boiling pasta in order to; M. Q$ y# C$ G' i  j( S6 \, Y
向煮沸的pasta (意大利空心粉 )中加油是为了
0 m3 ~/ P5 N3 P3 w, ^A:prevent the pasta from sticking and to minimize foaming action.
; R$ K: p& d* D+ t* s; F) h7 H防止面条黏合并降低发泡。
; F# m( c; O- C! O# ?24.Which pasta dish features pine nuts and basil?5 J* R/ g6 D0 x( ?
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  S9 p. l; |. ]6 k* ~7 \A:Pesto.一种绿色的意大利面酱 ! C. b/ _3 F) A3 ]. D: U& P
http://www.tianya.cn/techforum/content/96/563836.shtml# P) \1 o% F* k: [0 a

! g/ H1 C4 a1 \25.Which of the following is a spring vegetable similar to spinach?
% k* P$ _% o$ y6 J$ Z下列哪项是一个春天的蔬菜类似于菠菜?/ C& t4 f/ c+ _4 l2 E
A:Sorrel. 酢浆草。
- l( n! E# t" [% z3 Q5 thttp://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:
/ ?. V  k6 S/ r% a哪位厨师最早带来高水准浮夸的美食. }6 z8 i6 H4 w2 J1 D+ V
AAntonin Carême 人名 安东尼·卡罗美
& x. ~% k1 R/ A" G6 c  [1 Y1 G3 M5 \! e( M5 i2 r5 }9 ~9 k
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, W$ C/ ~5 E- r, V% r( F# ?" @下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! r4 q  D$ ?6 x, A
A:Cast-iron stoves         壁炉/ Y7 M2 F2 Z! c( e( T6 Z
http://www.usstove.com/products.php?id=61 {$ w5 U! l" [; p/ V1 P+ ~, m# ]
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28.The French term used to describe the roundsman, or swing cook, is:; F1 F% |( i  h
法国术语,用来描述roundsman,或摇摆厨师是:$ _# e' w3 M- E/ ~/ \) S$ g
A:Tournant   图尔南
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. P; b4 X% l( b# i" `7 o29.Another term for the wine steward is:- K6 M: d) g3 j+ T6 i5 e  A
葡萄酒侍酒师的另一个术语是:9 I% p+ b  J6 J# b
A: Sommelier 侍酒师* L# V( J& y, N! b$ m1 x( @. ~
; ]# X* p% r0 D/ d4 I7 a
30.Molds, yeasts and fungi are examples of a:
( H! H8 W6 {) y- k8 s霉菌,酵母菌和真菌是一个神马例子" ~% x( I# n5 R4 f$ f) k
A:Biological hazard 生物危害" M2 p3 v5 ^; U9 q, F
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% @) ?* D1 ^) i. I根据加拿大食品检验局,食品的危险温度区在多少之间:
6 k. Z2 Q5 R* D1 r. \A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:/ ^" j# j4 [7 W, ?
所有细菌生存需要以下哪些内容:
& ^- U, p3 D; F# @! E! NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' a! {) A  C  p* u% Z: y* p
5 ]( I" W( U+ o' o# v
33.Which of the following correctly represent critical control points in a HACCP system?
8 u" U8 @8 G2 e4 k0 o1 s以下哪项正确表示了HACCP体系的关键控制点?# \% S0 k, d2 O0 Z; P: U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! W' t! _5 `1 u1 `& c2 g4 x  o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# D3 J6 w+ Y( X
$ w0 R) [5 T+ u# x$ E( I34.Which of the following is not an example of a carbohydrate?
; d' _6 G7 y. x5 ^; \+ S下列哪一个不是碳水化合物的例子?
( ], p; G2 P$ e9 P8 D! R6 v  O5 @A:Essential nutrients 必需的营养物质5 e- Q2 X1 t' ~
8 n" w- U4 ?/ e# {; V
35.The process by which a liquid fat is made solid is called:* M1 X/ g( a' c4 Y3 s
液体脂肪做成固体这个过程叫什么) h) d; _8 N; F9 a6 v) E
A:Hydrogenation  氢化
6 u& E7 J& F  d" z& W, J9 \( h7 ?5 Q: B2 D: O/ ]2 |
36.Which of the following is not an example of a fat substitute?) K0 d/ u% V, I# X; m7 w5 Y2 x
下列哪项不是脂肪替代品的一个例子+ p( M9 X+ F/ v9 N
A:Acesulfame K  安赛蜜K表
% G" T  V* t$ ?! f, W/ ]- P5 u- t6 K3 C% X( d. s5 R
37.Health Canada requires that a product labelled "fat free" contain:
/ i$ ~) E* ~4 ^$ R$ u加拿大卫生部要求的产品标有“不含脂肪“包括:. b" d8 _! B1 A8 v6 c) f. ]6 Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 P' q# p% s  X2 ]% M* t: \
/ ^+ w( U% \9 q& f5 \8 {; b38.Which of the following is not a problem associated with converting recipes?
- s9 n0 ^3 X  J  e下列哪项是不相关联的转换配方问题?
% S, i. }- a+ m+ S. D9 g- e$ NA:Unit cost 单位成本
0 g& v/ `0 }  Z8 h4 ^2 G: J5 z3 p; F2 A
39.The condition or cost of an item as it is purchased from the supplier is called:& z0 J8 ~- Z' }( f
从供应商采购的物品的品质或成本叫什么  H! B/ `% ]2 y! K4 q, v1 F
A:As-purchased cost 购买的费用
# J1 U2 P) a$ I) n* {" |" K+ Y, z, C( [5 a4 z
40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 T7 r3 l# G7 @. Z% a3 r在新货到来之前用于日常所求的必要库存量叫什么5 F; L/ b, w' W& [- A2 O: e; C. U! F
A:Parstock 基本日常最低库存
$ n: }, n! r* D( Y. Z4 R+ {2 U5 m( Y# f. w" d% R( S# G% }3 `
41.Which of the following abbreviations is used to describe the proper rotation of stock?
, \# r1 E5 s9 t& A6 u2 c下面那个缩写是用来表明正常库存流程?
4 ?. J' m7 S" ~A:FIFO=FIRST IN FIRST OUT 先进先出9 b: u" M0 G) c" l0 j
/ \1 d7 h7 C& T7 y
42.Which of the following knives is used to turn vegetables?
! R5 q' i7 M5 v4 J2 D# w下面的那把刀是用来打开蔬菜吗?
6 b6 W" {( B: D0 e& cA:Bird's beak knife   鸟嘴刀
, X0 _6 \  `5 m* Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 P. `6 {4 S* |0 s& {0 Z43.What is an instant-read thermometer best used for?
4 ^: B7 l0 D5 _即时读温度计最好用于那方面?
* W2 a" j8 |: h; a! L) A* fA:Checking the internal temperature of a roast 检查被考物品的内部温度
8 }( O, v) t4 N7 a* U
! x+ C! t! ~1 L# X& @7 c9 q# C% F* U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 ^, _& v7 [& ]& Z2 {5 Z- K
下列哪些金属材料受热均匀,通常用在铁板而且非常重: W' p- j7 U! \7 o
A:Cast iron 铸铁6 w  T2 F( e  E: g  M1 ]
3 b+ y8 i% v2 h2 O
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ d; S, M0 g# f哪件装备下面有一个可移动的碗和一个S形叶片?
2 X5 w7 N  ~( z- q0 z, V( ?7 L$ PA:Food processor 食品加工机
: s% {* [& y4 c4 ]http://www.google.com.hk/search? ... iw=1263&bih=572
2 _: M1 Y5 n' j0 f/ A5 a8 t! i$ c# K( v/ V" b5 I) g1 b
46.Which of the following is not a rule for knife safety?
  v3 S& a. ?6 {: V3 g" n下列哪项不是用刀的安全规则?
9 b, |: r: z: t$ a; o; ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- {" h- Z: h& [& t1 ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 x* i% W& x) {3 D
A:RondellES * `+ i* \2 {) [& V8 m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# _) Q0 x6 c1 I9 j$ G' K

: e  d* {9 J; T* x) M' m) r48.Which of the following is a diced cut used to garnish soups?& w- z' F# X, k
下列哪项是切成小方块用于汤的装饰?+ R3 v( `1 {* X' S! Z; w1 j/ K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ F- j1 D! L. Z9 x7 r4 ~7 Z2 ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- m7 h- B& ~4 n: w; a/ Y
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!!——- s" ?. ^  a" \
A:Gaufrette ! J' X: i9 J( B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& h0 {$ w3 \2 nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 N/ b5 y% |5 I8 V( e, i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 \: y) P7 Z# P& A4 p8 b; R

/ g! _2 F9 ]  H4 \$ k( t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 X8 @2 j6 R2 g. K& \! T
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)7 R5 c4 j- c% `4 Y  K: h6 s- h
A:Cilantro 胡荽叶 香菜
0 V8 c; L, W/ i# fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:! j2 q/ l' v! Y7 `( K
多香果,  多香果香料是什么
7 B/ t1 @7 f) }- K  S- k/ shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 x9 U/ {  n* X2 O( ZA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?/ s6 Q  L# n( K" Z# y# Q7 p; P
下列哪些是用来做香包德épices?
0 w3 W1 J) H# E- B, phttp://www.sachetcatering.com/" G$ W# Z3 h; d6 C5 o7 }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& U4 x+ @$ [& n; i6 j+ ^

9 b' w4 k0 N2 U$ f9 R0 B62.Which of the following condiments are not soy based?
& r/ G4 k# h- C9 `+ J9 D! k下列哪项不是酱油调味品的?, Y) R/ L: Y' S
A:Wasabi 日本辣根
( c, Q7 T9 S& t9 i# M3 ~; }  D3 K/ Z0 u* n
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, S2 @4 i* }# Q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:" |( }% `5 f% {3 t& b6 {
A:Pasteurization  巴氏杀菌: s- n# d" P8 b. _3 l
, Q9 {& U  c: E! a  E3 l( J; C
64.Which of the following steps is not the correct procedure for whipping egg whites?4 Z8 e: F$ x- e. z' E! ~4 A
下列哪个步骤是不是正确的蛋清搅打程序?5 ^3 G: E8 y3 N- Z/ k. e
A:Allow to rest before use. 允许休息后方可使用。
- V, A, _. |: |% |% D4 p+ s  o9 S
65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 d& L4 G2 s$ Z  fA:56g and 63g 56克和63克2 ?& w* x5 A% c
# r: x9 O" J# @; r! V
66.Evaporated milk is a concentrated milk that is produced by removing
! ~+ c+ @6 z2 n9 j炼乳是一种浓缩牛奶 是去除什么做的
& N; J6 e( V. i2 O3 n" |( Y  ^2 IA:60% of the water 60%的水3 T' f: b  Q& a& D, W/ }

* U4 D  y, f/ F* C2 G  k67.A method of cooking that transfers heat through a liquid or gas is:0 K9 _: y& g; j/ o( d, ]
一种烹饪方法,通过转移液体或气体是:
5 l  {/ ~8 o. E) ?9 l1 P9 UA:Convection 对流
% \5 g/ e5 y# `3 h( t9 r
0 r9 ^4 i8 R1 g# Z/ l$ a" x+ e68.The cooking of starches is known as  烹调的淀粉被称为
+ N1 a- g$ a* y# ^+ [1 eA:Gelatinization 糊化1 C& @2 A) ~$ H3 u6 S9 h
( ~; w3 h0 X8 ?& G
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 b5 S$ O5 T  f$ U! \/ V& `A:Braising 烤
. z6 J. g, Z$ q6 t3 v- y  ~9 p
- x, T2 F0 T9 a1 t. S) @( I0 K. M* e70.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:
, P+ v& \7 B, \$ P7 fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 r0 Y- T! W. E8 p  ^0 R4 }
( J8 X- Q5 _% [! `+ ~
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$ q4 E) R$ r; d; N' l/ aA:Fumet 原汁) p: _. G4 p, _/ `' ?  }
% h$ Q$ q3 H& Y* i( v' S2 ?9 k
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; R+ p" Z( n- l6 g4 W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
7 c: {/ ]2 z! u* C  l: k( p下列哪一项不是用于制造高汤(低汤)的原则?
. {0 D2 w4 D! Y$ Y% ~A:Start the stock in hot water.开始在热水中操作1 ~8 Z* F5 A7 f/ j  m3 ]4 y1 c* N
/ S2 D. P- D9 ~" X
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
5 \4 q% O/ O9 p' `A:Remouillage 法语熬汤2 I3 Q* \* Y0 X; x8 b9 D: b
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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加油!
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