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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。0 @9 [. ]% S1 U. U/ v8 s1 U
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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。
- t; t* y$ A# `7 U" ]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
理袁律师事务所
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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
: M" \' j& G" Z1 X, A8 P3 s$ B! N1.Which of the following methods should be used to determine doneness in a New York steak?) Q: X& [3 [0 o
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)
2 ^* l) }8 |$ J! u  h6 wA: pressure touch. 压力触摸* H# U2 k9 q+ D9 g& b0 f
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ x7 l# N2 S8 M; ]% Q# k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2 D7 \# f3 |( Q* E  z
A: acid  食用酸# t/ n, @* S% ^8 T$ S8 x
3.Vegetables are major sources of which of the following nutrients?
5 I% Z) E( ~$ Q蔬菜中包含的主要营养有哪些6 w! c: X; s# t/ k" u
A:vitamins and minerals. 维生素和矿物质。: C- g- n* ?8 V; t) \
4.Cauliflower is commonly served with
+ _6 A/ u' o( j3 `花椰菜(菜花)最常见和那种酱汁搭配
2 \9 o; [$ c* I+ c6 v! n$ SA:Mornay sauce. 奶油蛋黄沙司' h7 U- E% Q3 v$ L9 p8 X; {
5.Which combinations of products are found in pie dough?" Y8 }+ m, i* i8 R7 @6 w/ f% U7 m
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
9 L# I# A% g+ w3 F: i( K# T8 G2 WA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 ?9 K0 t: J8 S/ m- G6The French term for mussels is 法国语青口(海红)叫什么
& b6 L4 I) U2 L- `8 PA:moules.法语青口,海红) b. Q- b& f4 S- F  l  i" e. i
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 T( g3 Q6 s8 {A:faintly fishy. 稍微有点似鱼味# d( N& T0 @/ Q) F2 ?7 |% f
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% J( s( F7 ?6 {+ h* D6 l9 f/ ~) QA:2 days. 2天: O2 e0 ?9 g3 N7 e
9.What are the principle ingredients in ratatouille?
4 b1 j3 A7 |& B% ?) `6 `炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: y) Q3 ^; [' X, ~* ^2 _( aA:Zucchini, eggplant, green peppers, onions and tomatoes
% S2 H, W/ h. x6 h& @8 {- k- K西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; v& @3 M+ ?; Z6 Y4 T10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 s7 P. v& a# o' q& ?
A:cook food in quantities that will be used up within 20 to 30 minutes.
5 Q! M$ _8 O+ G' x( ]大批量烹煮食物要在20到30分钟内! u/ j# D6 V% I7 i, o5 I  t4 w2 s
11.What person has the authority to issue a Health Permit?! i- X7 c; K/ i+ U2 z7 {0 F
谁有资格颁发健康证(卫生证)。& v  W; x8 ~+ H
A:Medical Health Officer.9 p; c! p% [! X7 i) o
医疗卫生官员。
3 A/ w- I& D+ L8 t1 _! v12.For what period of time is the health permit valid?! `" x; R; F' \8 \# i) i' Z! Z5 k- c
健康证的有效时间是多久?
' u6 N% n1 {) Q/ j. \" i) VA:12 months.12个月
& q/ u; {* D0 x: y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ T5 ]7 K9 G+ Y在食物和饮料准备区,通风系统换气的标准时什么
" M% e% p% I& E- zA:08 times each hour. 每小时8次" c6 O, a" T, G* B8 U9 T1 m3 b
14。The minimum temperature for manual dishwashing in the wash sink is
  F) f5 m% ~5 M( z# p3 N手工洗碗,洗碗池的水温最低多少度?. N" Y3 n% E5 k- {9 t8 s1 w9 w
A:110 degrees F (43 degrees C). 43度' k. G8 |4 ^  u6 M4 ~5 G% _" h( R
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 h1 e/ g8 M8 [: Y) x$ J7 v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! P5 o7 a0 p, `, Z/ j
A:180 degrees F (82 degrees C).  82度
4 J) a/ c2 q# N. B16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 K6 @% t2 S" B- P用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 u9 j" h" B4 q- O' F; O
A:en papillote.  法语自己理解
% U; Z( \( A) s) u' d: Z7 c17。Wing or Club is considered a
6 T  x. k+ F: k. J7 L" m7 ^9 _翼和CLUB 被看做是一种...9 |1 z5 p9 [2 P
A:Bone- In Cut     带骨切  D3 C7 Z# B! i0 J0 a1 x$ h
18。New York is considered a   纽约牛扒被看做是一种
* y) W$ M) ~0 A1 S3 z* UA:Boneless Cut     无骨切( z5 `9 R: ^1 g. {- H2 V
19.In general, a court bouillon for freshwater fish will contain' Z. U+ d( E) r+ H9 J  Q5 _% K: F
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( E$ c, m9 R! N
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ @) f5 Q2 P9 w( u% D% q4 O和做海水鱼同样数量的调味料和香料2 K$ \& O1 ]2 R; G  ~- T4 L! [
20.Anise is very similar in flavor and appearance to7 U- P7 s4 B9 k, G
八角和下面的那种原料有相同的味道3 n' G' U9 w7 h/ n
A:fennel  茴香; ~2 `+ b8 u5 J% @* f# ~1 S' x
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* [' m7 p1 A' K, I; x下面那种原料更像大葱且有平面的叶子6 J; A5 q) p% t
A LEEKS  似蒜葱 (这边人叫京葱)
7 p. R5 O, S' [/ G22.Which of the following cutting shapes refers to a small dice
, E: S, ?7 h$ i0 n9 O& d  a$ f2 l下面那种刀切形状指的是很小的粒(末)% f% u9 L" q/ w+ c0 |$ |
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 p# w$ P0 g% R
23.Oil is added to the water for boiling pasta in order to1 c* L8 [# b. v6 s, w! _! e
向煮沸的pasta (意大利空心粉 )中加油是为了
6 X/ l$ f4 A9 d; r( QA:prevent the pasta from sticking and to minimize foaming action.
% J- ^6 i# m" H8 U防止面条黏合并降低发泡。
" N, W. g: O! x% C) ^: K24.Which pasta dish features pine nuts and basil?
. H4 b0 A% U' O# C# q) m) p下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 J+ w: U, z3 H5 n( {A:Pesto.一种绿色的意大利面酱 2 P8 P6 d- d: Y
http://www.tianya.cn/techforum/content/96/563836.shtml' V1 A( _% I9 l. n
# a: X7 e9 Z& y3 V: T; T, E
25.Which of the following is a spring vegetable similar to spinach?/ K& t$ {% ^1 x) s
下列哪项是一个春天的蔬菜类似于菠菜?7 y/ s. [$ k/ S& y7 O
A:Sorrel. 酢浆草。
+ d# k& v. r. mhttp://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
理袁律师事务所
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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:, s- ^  C9 u/ q# Y/ m9 b
哪位厨师最早带来高水准浮夸的美食$ n, M7 t3 a5 ]. m: [; N
AAntonin Carême 人名 安东尼·卡罗美
) B* n. R& S4 p% u; B* p8 M% A! |5 |/ K7 p7 s/ \4 h- U* z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ F: q+ L! C4 N# l7 Y6 j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& X" D5 G: Q3 bA:Cast-iron stoves         壁炉
; n& j5 `2 B% \+ t; m1 m5 d/ g! Jhttp://www.usstove.com/products.php?id=6
% N/ i- j. u. m5 X; Z& T! q
1 |6 [1 ~( E0 o, U9 H. P% A28.The French term used to describe the roundsman, or swing cook, is:
2 P" S# f! I3 V! H9 T6 `法国术语,用来描述roundsman,或摇摆厨师是:9 R& g  u% z" q! x+ F- O9 i& M
A:Tournant   图尔南
' X3 I* g0 y' ]* w7 o. r9 n1 P$ V; c% w4 I: Z& A% W3 I2 L3 O
29.Another term for the wine steward is:
2 C0 @+ B  G  k( ~( A' L( n' U葡萄酒侍酒师的另一个术语是:
( q# |! `4 c; z8 U" nA: Sommelier 侍酒师/ o3 Y, x8 k$ A  w
/ z9 @- A! I0 \
30.Molds, yeasts and fungi are examples of a:
6 Q, B( t& ?, \3 A7 D9 H& J霉菌,酵母菌和真菌是一个神马例子
& G" f" `& }; j" z4 |+ V1 a4 VA:Biological hazard 生物危害% _  a4 ^5 e6 x! p5 j

' U+ Y3 _+ a7 P5 m" G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% ?7 [0 A" S' ?. q, ]) F5 p9 t
根据加拿大食品检验局,食品的危险温度区在多少之间:
* q, W' L9 F" eA:40° and 140°F (4–60°C)     4-60度9 P0 G+ |" ]( a- @
% D0 N3 N( M6 G9 @+ m
32.All bacteria need the following for survival:, H2 L0 X" x6 ^& E6 t
所有细菌生存需要以下哪些内容:7 q" h0 g% [7 X& f
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ P4 ~3 x0 V3 P: }: o" ]8 _4 Q2 k

% C9 w% B- n- K) f7 b- S33.Which of the following correctly represent critical control points in a HACCP system?
! r3 [2 \  L! \' l$ n以下哪项正确表示了HACCP体系的关键控制点?
7 W1 q* C7 R& z4 [( |( c# P6 xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* L' _* W0 k$ y: h7 |食谱,接收,储存,准备,烹饪,保温,冷却,再加热; }- j0 K( N9 @1 |( ?
! p8 B" j7 b0 Q( x3 _4 h8 y
34.Which of the following is not an example of a carbohydrate?1 v% e' H. U4 |/ ?& a
下列哪一个不是碳水化合物的例子?. {% v, G7 ]" w1 u1 a$ c3 y
A:Essential nutrients 必需的营养物质- _8 K2 X9 J3 s/ h3 `1 |

: F* b) b3 a8 r35.The process by which a liquid fat is made solid is called:
4 M/ ^0 Q, w7 R8 t8 `) i液体脂肪做成固体这个过程叫什么
# z( o4 ~; @( E9 u) p* ]: eA:Hydrogenation  氢化
0 _6 g- r; Z; X2 k2 V7 `4 L' b$ z0 p
36.Which of the following is not an example of a fat substitute?" M- M9 h! L9 c; I9 l
下列哪项不是脂肪替代品的一个例子) f# [) Y9 r- M1 q
A:Acesulfame K  安赛蜜K表
/ g3 v. T, e$ X) e: W  p; r  {3 H: J8 Y' }* h
37.Health Canada requires that a product labelled "fat free" contain:
* o0 n! N% S' Z' M加拿大卫生部要求的产品标有“不含脂肪“包括:$ c# f2 Q4 q) r0 J$ Z6 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; D7 I3 v6 ^: `

% o( }4 g/ M/ b8 s' Z1 ]' A$ L3 O# v38.Which of the following is not a problem associated with converting recipes?, ]* X" G, v3 q2 f' l' |# r
下列哪项是不相关联的转换配方问题?* G+ d/ p# M. j( _' V; l+ @
A:Unit cost 单位成本
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0 `- [0 h4 O$ T5 ]! c; F8 p39.The condition or cost of an item as it is purchased from the supplier is called:' W2 A: ?5 f; R( I1 k2 q
从供应商采购的物品的品质或成本叫什么
4 V( f. G! ^7 f5 x9 H7 G% o9 Z: RA:As-purchased cost 购买的费用
" I: a7 [& j! _
) S# N% u, _( ]40.The amount of stock necessary to cover operating needs between deliveries is known as:
: f- O# W/ C9 U1 B9 o, g在新货到来之前用于日常所求的必要库存量叫什么# D; y% `* N3 O
A:Parstock 基本日常最低库存. W' w  N& S- }% ?& L1 f

) O* |7 K) j9 C: ], g' s: N6 C41.Which of the following abbreviations is used to describe the proper rotation of stock?( W1 `6 F4 Z) P* N
下面那个缩写是用来表明正常库存流程?6 c  |! k. Q) a* u; [( D/ f8 _3 J" p
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
. e# T7 E+ s# k3 b下面的那把刀是用来打开蔬菜吗?
; `' c3 w" z5 `# d6 W! }4 MA:Bird's beak knife   鸟嘴刀4 N6 h' w" q" x$ j4 `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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3 Q4 \( H/ ^) k; D6 V% U! t$ f43.What is an instant-read thermometer best used for?2 g0 w( F. W' f  A. n
即时读温度计最好用于那方面?
4 l: R. @5 L  [0 g9 }) b' \A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& P: ?& s8 u" ]下列哪些金属材料受热均匀,通常用在铁板而且非常重" ^* c4 N7 }! f
A:Cast iron 铸铁! \) ?. s) g" u' R
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  M% j# E" d* L  N5 H$ C
哪件装备下面有一个可移动的碗和一个S形叶片?
) I  K2 [2 `4 u6 M" O6 hA:Food processor 食品加工机
3 W2 F9 a) x, [. t, d( w  g' C- [http://www.google.com.hk/search? ... iw=1263&bih=572/ K; R; |% `' K: N7 U7 l

) C! ~' ]  C* G7 u: @. k7 p' s46.Which of the following is not a rule for knife safety?0 c3 z  V" c# l8 O+ O0 ^
下列哪项不是用刀的安全规则?5 c: B$ }" u0 P3 \3 J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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8 B1 s, O: i8 s0 W, w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& z) T  h) B9 m3 a% [! }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: H' s: n; O8 a8 n3 Y4 O$ mA:RondellES
' {7 l. e( j- w5 z9 r) `  qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, a. J+ Q2 ?+ s0 h* p+ ~2 Z: [) V1 F4 H* \/ u6 M8 N$ G
48.Which of the following is a diced cut used to garnish soups?' W4 U& T0 @/ n' c- \
下列哪项是切成小方块用于汤的装饰?
8 Q" O9 n1 c/ k8 [! E5 _& @A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 G% e9 ^$ }0 x* |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ a; k$ e) `8 E8 }) n: k" G* G# [
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!!——
" ~$ C  T0 J4 i) W( {1 E* p( L2 T0 vA:Gaufrette & o. K5 J7 u0 y5 F. @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 E  u/ s* D# K0 T- N2 _2 c' f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( q# ~" P* T! K8 UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 x# C* P9 V$ k4 H( u
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ T% }0 }& a/ r; G: ^
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)2 G# _9 k: H2 C( Z
A:Cilantro 胡荽叶 香菜4 ]4 B, n0 L( F, v& P  J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 U- Q$ [0 K3 p9 u4 P

6 M6 w5 w9 z2 S! B60.Allspice is made from:
# I' Q. S: t8 `4 M3 b2 f/ j 多香果,  多香果香料是什么: k2 i4 M4 \  ~5 C: l' b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) n- z/ r) x: E- ZA:A dried berry 干浆果- L- x4 t- {9 T* }: b) ]3 m$ A, o

0 @  B" n  q$ U1 _$ }# K; P61.Which of the following are used to make a sachet d'épices?# Z, {, e6 ~0 ]. e' Y1 T
下列哪些是用来做香包德épices?' z# ?  S& t* G, q) C
http://www.sachetcatering.com/7 x) ~4 D/ I1 J3 P4 K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ m- i# x- H( h) |/ S1 h

, M9 g& K7 E6 e5 M& \( |) f62.Which of the following condiments are not soy based?( o8 N- {* w* V
下列哪项不是酱油调味品的?
; |8 \5 d/ P. E; x7 oA:Wasabi 日本辣根/ q. n4 S% E. {, |4 Y( w

! d) D  s7 x" G* j8 h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 Q4 A- [  D0 n; z* |6 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:
. ?3 s" O' D* g) c; @A:Pasteurization  巴氏杀菌
8 f, ^( _* ?' S( b7 \6 L! [' N& y8 W6 t% k1 V4 E- _2 ^
64.Which of the following steps is not the correct procedure for whipping egg whites?
- W2 q6 N) f" g3 u: x5 O下列哪个步骤是不是正确的蛋清搅打程序?
, o6 z( u4 j5 @9 ?! L) ]+ j$ \A:Allow to rest before use. 允许休息后方可使用。9 `7 g3 E9 a. r: v+ h  m/ n! V

: `8 ^7 Z* F# E% A! M) F' k65.The weight of a large egg is between:一个大鸡蛋重量介于:2 {, |- k& }$ J* }
A:56g and 63g 56克和63克% Q3 Y/ b. ^2 h) w: V3 a
, w. J. F" \3 e) m4 d/ f1 x6 s) O
66.Evaporated milk is a concentrated milk that is produced by removing
7 e( i  d1 ]: L" s炼乳是一种浓缩牛奶 是去除什么做的3 r. m0 G7 U. R* A4 V9 L
A:60% of the water 60%的水% A7 S7 g7 J; L5 S

: r  p0 ?4 Y: C1 K2 r  B1 R- G$ _9 f67.A method of cooking that transfers heat through a liquid or gas is:
" x4 q4 Q% @+ b  u- q6 N' F一种烹饪方法,通过转移液体或气体是:3 v, h3 G$ C7 I, }( I& d* q$ w
A:Convection 对流
: W, ]" u3 @+ b) T+ _# S# e/ q+ q
3 T& [7 A! Z. k/ o$ S68.The cooking of starches is known as  烹调的淀粉被称为2 J( C/ T( E" r( F9 \
A:Gelatinization 糊化# M: O- h9 s0 X0 @1 @

. m4 z; _$ A4 i8 ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 M+ D4 e% b8 c5 J: Q1 j6 ~# TA:Braising 烤" o3 l9 Q6 D4 u1 w. C) |9 K

' k) \7 v% l$ I) p6 t6 q+ f9 d70.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:! W/ @, e: e7 Q- U
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 v" L, r; s! g$ r5 t+ u
( m+ l, h1 l- U; O
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 a; }3 {8 l" Q% C4 x$ ]A:Fumet 原汁
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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
5 Y' G+ D1 h9 }- `8 Z" s% |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% L/ z/ F4 F2 C* e$ ?
7 C' I( _, f" R& @/ ^+ b7 Q# @
73.Which of the following is a principle not used in stock making?: Y4 P- ]( K4 g' k; n% N
下列哪一项不是用于制造高汤(低汤)的原则?
8 o4 _8 c" a9 x3 }" F# l; d3 N1 @A:Start the stock in hot water.开始在热水中操作" R5 _+ q% x5 x
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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3 `$ x; [$ u) B/ T& ?8 n
A:Remouillage 法语熬汤+ }" J& G- Z: J( X6 ?( I
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
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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