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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。
/ m) U+ X) |, N  ^: y' N) p7 a& V2 X9 O5 Q+ L
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* Q, V6 x1 l/ a0 p
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( n( D1 R. Z# |: r$ }" H+ B
1.Which of the following methods should be used to determine doneness in a New York steak?( y' \* W0 p1 Y2 x
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)
5 G- @1 s* g# k) C& A# ~8 h; G! ^' e' XA: pressure touch. 压力触摸9 g6 i8 e  p0 r: n
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( s% b% }: U6 X6 q- s( P: e# e, h
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
0 m, j8 F9 O$ Z+ d5 N# jA: acid  食用酸( M+ a- X, e2 v' D. ~0 g! {' u
3.Vegetables are major sources of which of the following nutrients?
, t" M0 g/ r0 o  @' e# ?蔬菜中包含的主要营养有哪些
( L2 D# ]4 d6 p9 V# VA:vitamins and minerals. 维生素和矿物质。
' p8 N8 Y; j* y6 B  l4.Cauliflower is commonly served with; g+ r" C0 w4 G$ u: _0 O" }: f
花椰菜(菜花)最常见和那种酱汁搭配3 `' u: q" ]' G* l
A:Mornay sauce. 奶油蛋黄沙司
, Y" L! W/ a4 o2 |& ]0 _5.Which combinations of products are found in pie dough?
% B4 P- Y8 G+ e$ G; M% K" H3 C* h下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. Y6 Y; \; n& _) s& BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, L) Y% z- d, h" D" i/ q6The French term for mussels is 法国语青口(海红)叫什么; x) {$ Y0 b  [5 z- n  [, C7 |
A:moules.法语青口,海红: H0 Q. n5 }* M$ v& R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ u  P) h; H1 E& ?$ P' p, ?8 aA:faintly fishy. 稍微有点似鱼味
; S# d) f. Y5 A, c  d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& S* H% _. r) _7 |
A:2 days. 2天1 k# T& w# e  a; u% ]
9.What are the principle ingredients in ratatouille? + A* i1 I: s1 r2 {0 i1 p
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 c9 H/ ^0 U; z6 hA:Zucchini, eggplant, green peppers, onions and tomatoes- V) B' i! m8 }+ ~% M5 T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  w' ]. k$ ^+ [) I' g
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' K, z( P; Y+ K, ]
A:cook food in quantities that will be used up within 20 to 30 minutes.
5 X  ?3 v# g' C大批量烹煮食物要在20到30分钟内/ z+ M! h- k. h+ b" E' `
11.What person has the authority to issue a Health Permit?/ t( R' a0 w9 A# d* [( B) V' m
谁有资格颁发健康证(卫生证)。
' ]; R) o& V+ H' f( a& C  j% g2 tA:Medical Health Officer.5 ?1 z0 q4 c! D: y
医疗卫生官员。
; V) A0 R1 c& p2 [. U12.For what period of time is the health permit valid?
3 e0 w( l/ P- C& m1 o$ r健康证的有效时间是多久?
/ ]; ^4 v: {9 \0 D' e: D3 s2 }A:12 months.12个月7 c, p4 F" A$ u
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 q$ J7 z, ~7 p9 ]. w2 x# b3 \- ~在食物和饮料准备区,通风系统换气的标准时什么7 @0 N* L& G. ?6 p* h* D0 O# g
A:08 times each hour. 每小时8次
! |, W# |$ I( B  q14。The minimum temperature for manual dishwashing in the wash sink is
/ g2 R( Y- t& d/ Y& h手工洗碗,洗碗池的水温最低多少度?  u+ z5 s0 k" D5 D! m  D. V
A:110 degrees F (43 degrees C). 43度/ r4 O/ w. O8 Y: [) C
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! Z: y5 F0 O% s用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  y/ Y+ r2 E! K" Z0 e4 J: R9 B
A:180 degrees F (82 degrees C).  82度" A0 Z  S2 s/ q/ H+ L
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* E) Y! Z  G! Q2 J; o用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ g, n" }3 J0 j
A:en papillote.  法语自己理解% N+ C4 e* W, s0 a' S
17。Wing or Club is considered a
2 I: ]) Z5 \! Y. s翼和CLUB 被看做是一种...
  _0 s7 _& u9 ~8 O" i8 nA:Bone- In Cut     带骨切: }& i* _1 N1 _! S! C( |0 z' c8 L/ ]
18。New York is considered a   纽约牛扒被看做是一种$ \1 y5 J3 G1 ]$ G- U6 u8 L! f* R
A:Boneless Cut     无骨切
& c# p3 x0 t2 }$ q) q1 Q% g- o19.In general, a court bouillon for freshwater fish will contain
, c2 N4 m: D( g* `1 W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# k0 T; ]% l) s, u7 V
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.' T  @( k4 x+ ^& y  D6 s
和做海水鱼同样数量的调味料和香料
/ n7 m9 c" ~# `1 Z20.Anise is very similar in flavor and appearance to% A4 _3 C2 W$ B2 L3 D
八角和下面的那种原料有相同的味道
; f) C$ w2 {5 a( h% BA:fennel  茴香, |$ [& h8 N+ I; V  |
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 N1 Y) V0 @3 @( w; z( R6 J下面那种原料更像大葱且有平面的叶子
( U2 Z% [- r% j1 E# N3 jA LEEKS  似蒜葱 (这边人叫京葱)
, |. y# ~; b; R22.Which of the following cutting shapes refers to a small dice
' x6 H8 _. S+ P: U下面那种刀切形状指的是很小的粒(末)# R& D8 M7 d" C! Q- w. n; q: G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ K0 @! p" z4 b" R' Y6 m8 h23.Oil is added to the water for boiling pasta in order to
" b# p. |, N7 ~$ i( R5 e向煮沸的pasta (意大利空心粉 )中加油是为了
. M6 [- ^  h  m0 ]+ c/ ^A:prevent the pasta from sticking and to minimize foaming action.- M3 Z! W& [4 L( Z% c4 U& s
防止面条黏合并降低发泡。6 P3 K9 M6 D. @4 r
24.Which pasta dish features pine nuts and basil?2 B" `: C4 X9 u7 O& R' q+ |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  Z, U$ Y/ ~. t) IA:Pesto.一种绿色的意大利面酱 $ |  \5 N% I: ^7 L& ?: s
http://www.tianya.cn/techforum/content/96/563836.shtml7 e( u! ^% A2 t
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25.Which of the following is a spring vegetable similar to spinach?9 W4 _2 c! e1 _; M: I
下列哪项是一个春天的蔬菜类似于菠菜?  r5 E( B0 X' _$ I! B: p" C3 I
A:Sorrel. 酢浆草。) \2 f& b; X6 G' O3 N3 }
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?
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:
$ d+ P3 @. x0 E# c1 k) p! R3 c7 u哪位厨师最早带来高水准浮夸的美食
. [: E' y+ h) w# mAAntonin Carême 人名 安东尼·卡罗美
( `5 R$ ~4 V0 z: y8 ^* \9 `  _7 n/ v' x/ ~6 U2 \. T
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 g5 k1 K- z6 l2 |下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& z8 c+ M3 W. g- U5 E' d4 ?% NA:Cast-iron stoves         壁炉
) W. a% {& k* ?3 zhttp://www.usstove.com/products.php?id=6
9 I3 n4 F, u8 E- c* n) F
% h) Z' x1 z. f28.The French term used to describe the roundsman, or swing cook, is:
0 Z: D( q1 D6 Y; i法国术语,用来描述roundsman,或摇摆厨师是:
( ~6 [" M, j, M0 j1 v& I5 mA:Tournant   图尔南
' M+ R; T8 S0 }: v6 ~% \: x2 [4 z) j7 X
29.Another term for the wine steward is:; T' @/ B9 @# C( N% T
葡萄酒侍酒师的另一个术语是:
  T( s6 V! I( `6 a6 Y  OA: Sommelier 侍酒师8 F  _; Q3 m6 }5 M  B6 L/ u+ S, V

' q, d" c0 N0 P! A30.Molds, yeasts and fungi are examples of a:
" a  Y1 D8 s" _6 V+ @" Q5 a霉菌,酵母菌和真菌是一个神马例子2 z+ s. m$ A! X: K
A:Biological hazard 生物危害1 H- Z0 k8 j- w" C8 J5 Y3 Y4 x7 R

6 o5 _, v, }* x+ m4 b  J7 Y/ G3 j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 C0 `3 \1 l2 S8 g+ n根据加拿大食品检验局,食品的危险温度区在多少之间:5 u. x" c2 @  T; ~, \) k
A:40° and 140°F (4–60°C)     4-60度9 B/ n* h, |! }6 r" T. K. D  e
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32.All bacteria need the following for survival:
2 i+ U1 A4 u% D" J3 a2 b' F所有细菌生存需要以下哪些内容:
8 @3 G+ F5 P( J  S4 `5 tA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 B+ C7 p2 I: x# \7 V+ r" F: d4 Q9 N& m! j
33.Which of the following correctly represent critical control points in a HACCP system?
% B; [1 k4 `1 u( ^6 }& W5 L! O8 C以下哪项正确表示了HACCP体系的关键控制点?
# e( P% K/ _3 t9 r7 p. ~: @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 U  Y- ?# E7 w' b5 D9 K( {2 ^
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 `& r! d5 I- K, Y- S$ \
( k$ S. n6 {# [  a  g# S34.Which of the following is not an example of a carbohydrate?
+ l7 P" v5 s) r/ J下列哪一个不是碳水化合物的例子?
! K0 w' o* N/ w) dA:Essential nutrients 必需的营养物质/ I9 R8 M& v3 G" U# J$ a

8 i  m2 g- r5 n% ~' J+ O+ P35.The process by which a liquid fat is made solid is called:, C. ]# g' n: @; h8 s
液体脂肪做成固体这个过程叫什么: i! Q2 S' o5 {9 x5 C* P2 f. }
A:Hydrogenation  氢化6 s' b* a  e1 W1 ]
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36.Which of the following is not an example of a fat substitute?4 [& r9 G* c8 ]- E5 _7 T& ?
下列哪项不是脂肪替代品的一个例子6 F) r% J! [- f+ j( m& W
A:Acesulfame K  安赛蜜K表
8 _1 `8 R1 u" N- {- w8 X( l2 O0 A/ _3 [. u) a2 h( b
37.Health Canada requires that a product labelled "fat free" contain:, T& Z" u& _* o3 O+ l& x. M
加拿大卫生部要求的产品标有“不含脂肪“包括:, Y- P% w5 @. L; `7 E1 ]% M$ }2 k9 q* j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 F1 g8 u, C3 M+ W' N& X. u38.Which of the following is not a problem associated with converting recipes?
& V( R" S# J5 u' ]2 y) N$ u/ ]; E下列哪项是不相关联的转换配方问题?) b  {# R9 q) U# u$ |- H. @3 W
A:Unit cost 单位成本
# z3 ~( D5 o/ U3 S/ y) L0 Y
6 C4 y3 q! I/ Y% x$ j5 [39.The condition or cost of an item as it is purchased from the supplier is called:  p% T8 J; h6 G8 ?& P% d
从供应商采购的物品的品质或成本叫什么
; O$ X1 D  _5 F/ g% i; hA:As-purchased cost 购买的费用
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7 v9 P' ^3 p# W; W7 G$ N40.The amount of stock necessary to cover operating needs between deliveries is known as:
# A9 A" W  G" S) E+ o- d* o( T, j在新货到来之前用于日常所求的必要库存量叫什么
+ w, D) Z* x/ J3 I! s, cA:Parstock 基本日常最低库存
8 \* ^1 z: x# [& [! B: V! Y* K) I" o! Q% c  {9 e7 c5 |
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 Z  c0 V0 H% `% ]! |5 R0 D4 f
下面那个缩写是用来表明正常库存流程?
2 R: p+ E6 ]. j" F  b: `. lA:FIFO=FIRST IN FIRST OUT 先进先出2 g" e6 _+ s( f. N' P6 X# K* @
; J% V0 {6 J) ]. {
42.Which of the following knives is used to turn vegetables?
' ?* W+ @: U0 z; v# `下面的那把刀是用来打开蔬菜吗?5 L9 [/ ]% i( |/ I
A:Bird's beak knife   鸟嘴刀
: P+ |3 x; W! H9 \: Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 N5 U9 |, Z# m9 |) \/ }' J, y; C# v8 ^
43.What is an instant-read thermometer best used for?
5 q$ u& I5 J& n2 u6 X5 _即时读温度计最好用于那方面?6 \! W3 Z7 S+ z& @" a" R6 ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ ~) q+ S/ b% G. H# m, V5 F( m/ M6 G' K2 ]6 H- h2 M" n. }& v/ q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" H) |2 d# z$ G# t9 h/ i* u下列哪些金属材料受热均匀,通常用在铁板而且非常重$ Z5 g8 o' [- C
A:Cast iron 铸铁8 @- P( a0 m8 M, z# M
. A& ]4 Q8 ]' Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ W, B' p) Y" U. e, h( z4 K6 _哪件装备下面有一个可移动的碗和一个S形叶片?
/ q6 L# D/ E( r9 f0 [. ?9 V" Z7 ]  MA:Food processor 食品加工机) G9 _9 @" f6 ~9 P
http://www.google.com.hk/search? ... iw=1263&bih=5728 }/ g. U' \9 A: ?

$ G! r4 h8 @( e  ]5 Q( C! v46.Which of the following is not a rule for knife safety?4 @2 K, L$ e; N. A9 L
下列哪项不是用刀的安全规则?
! F) s( i* W- sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 j3 B0 X, O% N+ h% i& k7 G
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ w0 j& L" O. E; [* A" q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 a& G% y% c5 iA:RondellES : Y6 r5 L4 s1 X9 g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- B# ~8 p' U5 V& O
" f4 W4 D" v7 H' {; a% I
48.Which of the following is a diced cut used to garnish soups?) p# r3 ]* |& e6 s( m7 N/ Q8 m0 S
下列哪项是切成小方块用于汤的装饰?; ]& n% s7 z# X3 V
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 ^' ^" y" V) b$ n: c1 H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 V" j' r$ T9 J; p  R% I
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!!——
% J* ^+ A" b# B& C& o, C' I  x3 cA:Gaufrette 8 m3 I6 B3 k' k0 e
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' n* x7 A! `; i1 ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# }) q  z' r" Q( |% S8 k+ E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 x7 c  h1 z$ l! a, {

. _0 t% w3 M2 o5 b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, ]6 f3 \2 C' J# w) E9 [
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); V$ I5 K" C0 g8 T: `) E9 W
A:Cilantro 胡荽叶 香菜1 r* o9 ?3 c/ ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
& p# n" ^( l$ I$ }  K 多香果,  多香果香料是什么
" K0 W; l8 O; Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- P4 j8 u& t  Z* `8 AA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
# U, K/ K* h+ ?0 B$ V下列哪些是用来做香包德épices?
9 V  J- o; E1 A6 ?  jhttp://www.sachetcatering.com/
1 N( K4 P! h9 h. A2 T2 jA: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?
% I2 X( g7 u' a; ]9 }2 A下列哪项不是酱油调味品的?/ i* W: {! {. g
A:Wasabi 日本辣根
; ?5 x7 W: ]8 p/ {, ]! L! X3 T; K* C& K( p4 M6 _
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 L( b. |( H3 c6 x3 S. ~  t6 t: @
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:9 G3 d4 }0 b+ d0 a' q
A:Pasteurization  巴氏杀菌" P6 `) {5 X1 u9 m4 o, E
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64.Which of the following steps is not the correct procedure for whipping egg whites?. j* e1 l+ D- L; _& k& ]& m3 z
下列哪个步骤是不是正确的蛋清搅打程序?9 ?0 z% D9 ~3 W# b
A:Allow to rest before use. 允许休息后方可使用。* j4 y' q3 p  |

7 u: a  u  q# ?) ^8 s% `65.The weight of a large egg is between:一个大鸡蛋重量介于:& Y; a5 ?- P% z7 F5 |/ t2 I- Y
A:56g and 63g 56克和63克
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6 @' n7 U: F; I66.Evaporated milk is a concentrated milk that is produced by removing
: w: K3 J: f- A& \9 p8 v2 O7 e# I* G炼乳是一种浓缩牛奶 是去除什么做的* S. t7 x" d, R$ q9 D$ r% @
A:60% of the water 60%的水
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. Q: s/ }  X: a67.A method of cooking that transfers heat through a liquid or gas is:1 K% y9 t" d1 T4 m
一种烹饪方法,通过转移液体或气体是:
9 F5 }" |5 I0 x+ v( JA:Convection 对流
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6 Z+ O5 h3 o: I( g7 U$ S2 ~- H! X68.The cooking of starches is known as  烹调的淀粉被称为3 n3 D  q! \# K
A:Gelatinization 糊化5 J4 c) j( ?7 M! o' a; N& y

9 j! P& E' D8 |. V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ s7 S! n& [7 pA:Braising 烤
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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 s% K0 U1 x2 J9 J% z* d
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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% s) Z5 B- X# F" `. \, N71.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
6 W/ ^" f& H) D# z$ oA:Fumet 原汁8 m% P4 O7 \1 ~7 w4 l1 X% Y

' K* ?! d* T- P$ R* E72.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& g, c: _( f( Z: I( 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 A- r5 J! O5 T5 g( b8 p6 B: l8 w
下列哪一项不是用于制造高汤(低汤)的原则?2 |, f) n( Q# m( E9 w- e- f
A:Start the stock in hot water.开始在热水中操作. L( C* u% p2 v6 f8 c$ o
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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4 y/ h! O8 b- e! d0 z5 q: |6 i
A:Remouillage 法语熬汤' J' ~, v: q3 |9 E+ M/ V
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