埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8549|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
$ B3 O! M7 c& ~1 U% N- f) T% |- f# R" {6 y& f& M) I
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。2 q/ s( H7 ?$ V
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
1 n$ C" [4 q0 H+ W3 {7 V1.Which of the following methods should be used to determine doneness in a New York steak?
* R4 ~; _7 w* e0 f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)
0 Q6 h5 a/ {1 h' }: LA: pressure touch. 压力触摸6 w) X+ {0 o/ I% B4 s3 S1 j0 j* P/ f
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 F) `  l$ Q  S$ i) S, q1 w- }' s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' N1 S, O4 _9 R: a5 V
A: acid  食用酸0 ]8 O: `4 I% I: k5 K- {
3.Vegetables are major sources of which of the following nutrients?; o- v* ~9 N* m' P" p. a
蔬菜中包含的主要营养有哪些
- I( s0 q2 a$ P6 GA:vitamins and minerals. 维生素和矿物质。9 h$ p/ v6 R# T, N) f- o
4.Cauliflower is commonly served with
- N1 h6 P! a% W" j, b8 {) t# {花椰菜(菜花)最常见和那种酱汁搭配+ h4 r: J# C: c6 n; W; L
A:Mornay sauce. 奶油蛋黄沙司
3 `* |- Q; q$ E: M0 t1 g9 e5.Which combinations of products are found in pie dough?( o: B! T  @5 |
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)* y' x0 [' E9 v8 c; n1 |' @
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* ^% y7 s% b# \% t! z6The French term for mussels is 法国语青口(海红)叫什么
: g- J# C4 {) m' `! x0 ZA:moules.法语青口,海红
1 S; I* E3 N# G0 P7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 d7 x! K; c$ }+ p9 O# @
A:faintly fishy. 稍微有点似鱼味
) f: S8 J  w" Z/ y3 I5 q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( \% R8 B/ H8 M! w, V6 m! q& }
A:2 days. 2天
( [1 O  V, F3 I1 X7 f5 t4 ^9.What are the principle ingredients in ratatouille?
1 E; ]) a0 P7 P1 z. p( n: f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) u6 X/ K$ Y9 O% F
A:Zucchini, eggplant, green peppers, onions and tomatoes# C" a% }4 W$ v! D: [6 k
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ Q. h6 ~% w7 e3 J2 [. u9 {( [5 {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ J- u, P- O. b' |* bA:cook food in quantities that will be used up within 20 to 30 minutes.
7 u% [$ W' f- u  W; z6 ^; s9 c大批量烹煮食物要在20到30分钟内
+ b6 r( y0 ?/ `2 I) U: k& p2 a- B; u11.What person has the authority to issue a Health Permit?& B8 C" B& R; Y+ y4 x2 p
谁有资格颁发健康证(卫生证)。9 s0 [0 b# Y  z5 Y
A:Medical Health Officer.$ B. T2 w4 ^1 G9 Z& L( {
医疗卫生官员。5 }) \: M& X9 |/ Z4 }
12.For what period of time is the health permit valid?% J+ L9 a  u, M3 ^1 P
健康证的有效时间是多久?6 K0 f% d+ x, ]. _% V4 n# \
A:12 months.12个月
* n- P. e8 n8 t13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( W  y" l1 @7 Q在食物和饮料准备区,通风系统换气的标准时什么
" w1 B. G  P/ k% c+ o( iA:08 times each hour. 每小时8次5 _2 y) S- s$ @- z/ `: L1 H& M
14。The minimum temperature for manual dishwashing in the wash sink is
8 B* f: L* V( g手工洗碗,洗碗池的水温最低多少度?/ m+ N6 y- [% d3 G" N
A:110 degrees F (43 degrees C). 43度& R) B% g. a. ^" |7 W6 P0 ~& Z+ r8 K" e5 P
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- A, Q5 ^4 m1 z6 ~
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 r; F  M7 T+ b4 q0 e# e* \A:180 degrees F (82 degrees C).  82度4 m. F; u. A8 F1 T! i* I! F& F
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" U) g2 ~$ b% p, h9 d
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 x4 k. R7 d5 V& Z! ]A:en papillote.  法语自己理解' K! K3 I4 c- o- X7 M3 Y
17。Wing or Club is considered a+ a; ?1 F3 ]( A8 m4 |
翼和CLUB 被看做是一种...3 L* I4 W  H0 x0 n" I
A:Bone- In Cut     带骨切
1 S& A% l! K) ^- `6 D7 _18。New York is considered a   纽约牛扒被看做是一种/ q' {7 J5 h. G7 T  y
A:Boneless Cut     无骨切7 c4 d% d: b: K' v  J( d1 @- `
19.In general, a court bouillon for freshwater fish will contain6 d, a: R1 u- _; n" e  r
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 @9 w0 W8 |6 t  W) F" V. [
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 z7 j$ d# T5 W4 ?2 ?$ n' E8 ]$ A和做海水鱼同样数量的调味料和香料
) t! J' |+ N2 R  z" F20.Anise is very similar in flavor and appearance to1 R9 {5 V" `- ]3 i6 m1 l2 c1 a
八角和下面的那种原料有相同的味道
4 G" U% h* r! `: R7 E7 `" k0 OA:fennel  茴香
+ y' Q5 \$ {; G9 H" b0 }21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 q6 X7 d8 I( }* _# g2 A, O
下面那种原料更像大葱且有平面的叶子; l% L1 i- e- t$ u2 j, E
A LEEKS  似蒜葱 (这边人叫京葱)  O8 C5 j0 v( m  p0 n7 Z
22.Which of the following cutting shapes refers to a small dice
* v2 N& N. e7 k7 B2 ], w& d下面那种刀切形状指的是很小的粒(末)
' S0 N( u0 ^) I, l6 i" [3 cA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( v8 I0 L2 k6 A& f23.Oil is added to the water for boiling pasta in order to
9 c" _4 Y: @+ t( a& T向煮沸的pasta (意大利空心粉 )中加油是为了
3 K3 t$ Y$ J) W" vA:prevent the pasta from sticking and to minimize foaming action.% d1 R, q8 P! i7 X3 q
防止面条黏合并降低发泡。: a" E2 \+ r# q) h
24.Which pasta dish features pine nuts and basil?
4 H) m. o$ m5 r下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- v8 N) R3 E: v3 I3 I
A:Pesto.一种绿色的意大利面酱 ( x* \4 i- P, k; w+ ?1 R
http://www.tianya.cn/techforum/content/96/563836.shtml
" w% p) t" O( g( C. S, d% R
8 M+ I: ^/ m" o2 H0 K/ c25.Which of the following is a spring vegetable similar to spinach?' z' E8 n* V1 b/ F( L
下列哪项是一个春天的蔬菜类似于菠菜?, E! k' m* S' C+ n8 m% u) W
A:Sorrel. 酢浆草。
9 n- Y/ m1 K! b/ [http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:' ]7 R0 _4 L- q9 g
哪位厨师最早带来高水准浮夸的美食
/ s% u0 Y( [! K8 u! cAAntonin Carême 人名 安东尼·卡罗美
3 f! x. a# S' y4 c5 Q9 @  k7 l* `2 \5 ^- m/ d8 r
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* _* P( Q9 ~; b/ o) {) V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 B& ]9 a; e3 O5 T' N& |" K- X$ V
A:Cast-iron stoves         壁炉
$ a; T9 K' r6 ?4 `) K# o. Thttp://www.usstove.com/products.php?id=6
6 _  W  j+ O3 V# k# Z
& W& p+ p, K; l9 K1 `) S28.The French term used to describe the roundsman, or swing cook, is:" W3 W2 t1 T* x7 X. l, `
法国术语,用来描述roundsman,或摇摆厨师是:
* H- {0 a/ i1 O: NA:Tournant   图尔南
' {. N, A, u1 ~# Y1 u9 y  w$ K+ I9 V' k" D' o
29.Another term for the wine steward is:5 Y1 d# o6 q3 A7 ?3 g
葡萄酒侍酒师的另一个术语是:; i# U2 Q7 g% ]9 w: j) l
A: Sommelier 侍酒师. I! r* ?* m; t" ^8 u4 F

) j- \# A+ `3 \5 ~6 h/ c30.Molds, yeasts and fungi are examples of a:
7 U% Z- ]$ I) o- t霉菌,酵母菌和真菌是一个神马例子
% n' Q! A2 B& y* t4 G8 `A:Biological hazard 生物危害2 P, B9 g8 @0 C

2 {" g% K3 K' K9 T, Y# f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( o7 P' q: c* }6 |  c根据加拿大食品检验局,食品的危险温度区在多少之间:
4 R6 ^& Q/ n$ v) q0 ?! iA:40° and 140°F (4–60°C)     4-60度
, E) R0 p6 L: U0 q$ A7 m2 {' N$ L# H2 `1 ^1 P5 \7 F
32.All bacteria need the following for survival:
) c. _+ V2 Q3 L2 Z) w所有细菌生存需要以下哪些内容:. }. H6 k  ?! H3 Z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( p. Y# e1 D( t% m
) T1 R8 i  B. d1 {5 I33.Which of the following correctly represent critical control points in a HACCP system?
' j& F& V. }7 Q) Q( o) t以下哪项正确表示了HACCP体系的关键控制点?, e9 x* v# S$ l( g9 ^; h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # T/ H* ?% \! K1 E5 I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( b4 U7 W5 n# c( s; g4 Y) J, j8 b# K& @/ ]- ~9 u3 ], f
34.Which of the following is not an example of a carbohydrate?
: c7 T. e9 ~, R6 j1 {- V下列哪一个不是碳水化合物的例子?+ F% J/ e# F0 D) q3 n. t& ]" k4 g
A:Essential nutrients 必需的营养物质  L! |5 h- _( w+ }3 Q" [) }" |
9 Z* G1 j6 F: Y5 L$ h
35.The process by which a liquid fat is made solid is called:
3 ~, L1 ~* _& D5 _液体脂肪做成固体这个过程叫什么
& M. I1 A: B8 B9 Z. w# H+ d+ x# hA:Hydrogenation  氢化
. M5 n2 v2 g* x9 y7 h* f- V( t+ H, S0 X
36.Which of the following is not an example of a fat substitute?
$ q* E* ]+ B7 t. q" D+ j下列哪项不是脂肪替代品的一个例子
  P( W# T# u: N7 G) ?A:Acesulfame K  安赛蜜K表
4 A1 f; Y0 [# `2 n5 |. \- Y3 r6 ~" z* U! Q
37.Health Canada requires that a product labelled "fat free" contain:
" @2 ?& F7 ?5 g9 e8 T加拿大卫生部要求的产品标有“不含脂肪“包括:
+ |- T( W9 f9 `/ i: O! gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& @, p# w' ~4 P/ k+ I1 Z# Z3 \# v( P
38.Which of the following is not a problem associated with converting recipes?
) V4 w9 ^; T4 Z下列哪项是不相关联的转换配方问题?
  V1 n/ r4 ?- K) z" y" a3 G0 HA:Unit cost 单位成本0 E$ U+ ?3 J6 E% Q& Z" u6 |. R
% o! R; B; K' i. T
39.The condition or cost of an item as it is purchased from the supplier is called:
# w% D7 g1 P; v7 p1 V0 R, U2 L从供应商采购的物品的品质或成本叫什么
" J8 m$ `- Y: T' v3 S' D) p9 UA:As-purchased cost 购买的费用, y* o: d/ [/ ^2 w/ F( O7 q9 A4 H

; D5 ?  D6 P7 O2 a  a2 x40.The amount of stock necessary to cover operating needs between deliveries is known as:
; \# D6 N4 |# _2 P在新货到来之前用于日常所求的必要库存量叫什么+ _6 P! Z  d. |
A:Parstock 基本日常最低库存
& K# [& w% `; p3 g4 [2 r
9 T5 x4 ?, @1 |# y41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 Z" X0 D7 Y! _( g3 @下面那个缩写是用来表明正常库存流程?8 ~  P% R9 A0 H; V' o  l2 e/ _
A:FIFO=FIRST IN FIRST OUT 先进先出
. R( I- L. {6 m3 Q, M  g! v
* F. g- v' S5 q& p1 z42.Which of the following knives is used to turn vegetables?5 o, Z  ]" t6 `8 t
下面的那把刀是用来打开蔬菜吗?: Y% G& E6 F! I2 P2 J! J, A
A:Bird's beak knife   鸟嘴刀$ o9 x4 u) e3 u5 ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, Q  n' g, j) _$ v) I' w
5 ~0 p+ [) I0 C5 X& N8 f) B$ q
43.What is an instant-read thermometer best used for?
* {. m/ y! g7 y4 ^即时读温度计最好用于那方面?" W6 s! f  b  ^# z% [6 {9 ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度  d9 ~' p% M) I! N' M) n% w
, X( d% M. W8 g) M- n# Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! M  M& J9 h: S, \. z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. I4 N6 e3 H8 EA:Cast iron 铸铁, U( M2 |. F% m1 L; X2 F' r
) U! r) {0 i3 ?5 [4 C# U
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ V& W( K+ z- K' h
哪件装备下面有一个可移动的碗和一个S形叶片?
0 Z  z, j  b) M' F1 d8 m+ BA:Food processor 食品加工机
* E9 L4 v, b+ _% s) [! Bhttp://www.google.com.hk/search? ... iw=1263&bih=572
3 h  [3 p3 l" L' y( h( U4 }
# d: l: ]9 J' b2 b8 s* W46.Which of the following is not a rule for knife safety?4 [/ G" E0 q6 |9 A1 A" S2 q, J8 l
下列哪项不是用刀的安全规则?
; O! |- U! n3 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 u; t3 a8 Q, z7 |- x1 I9 ?
  W; y% u/ w5 ?0 V+ Q: e) `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; d1 T: a+ A. i6 U- C6 ~8 q. o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ O+ T2 d5 r4 u8 oA:RondellES
) @$ E1 A) g! F7 g9 \- Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 W2 W' _6 [+ N$ L( o) E# `6 s
& e' N$ w$ S0 T3 R4 F48.Which of the following is a diced cut used to garnish soups?/ I4 t% Q: F( ^$ D- {
下列哪项是切成小方块用于汤的装饰?
- ]/ W. _# l+ XA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 Q! l- `; V1 j" r( G2 }( x4 U5 ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 v( z7 S3 J# ?7 u4 S0 F8 b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!!——
) J4 @3 T2 e$ A8 L+ q9 f0 `A:Gaufrette
- V9 H7 F8 x* p( u) a/ Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, _5 t% a3 @& c4 n2 zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; X' J6 B+ O; g8 X" Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ r( Q% q9 ?0 G' Z6 j' o2 W

; B6 }3 \( k* s1 A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: f7 J/ q: T3 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)1 Q' Y6 H" _/ N8 J2 c, n
A:Cilantro 胡荽叶 香菜0 l% J6 p" y! F& U' A8 m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 R% M7 q: k: n( T; ]9 @

8 q1 h& _% i/ B/ x, Y/ q60.Allspice is made from:
6 b- z; y3 o. e6 F$ z$ f1 r 多香果,  多香果香料是什么, Q0 ~( ^' Y$ A4 @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& J- C. p1 y7 {! J7 }A:A dried berry 干浆果3 Z' v& [( W; {1 I
/ \& @6 j5 r9 P6 D
61.Which of the following are used to make a sachet d'épices?
- Z8 s' j3 r4 R& Y) R5 `( y下列哪些是用来做香包德épices?
+ p" X2 M# }/ P+ i4 {. o- whttp://www.sachetcatering.com/
" Z+ p$ Y7 B* eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, x' y! A. K6 `4 f+ I6 i  T8 h* x2 y, S/ `
62.Which of the following condiments are not soy based?  x2 i" K2 D# g( m( f: Y9 @
下列哪项不是酱油调味品的?2 f1 ?: f. Y2 S, q: Y1 s* A
A:Wasabi 日本辣根
% h8 E% A/ W$ |3 w$ o5 T$ [+ U& _- }, h1 T
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: G0 E0 N/ o) A; z; K% i6 O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:1 T5 J" u/ O3 T" g& u
A:Pasteurization  巴氏杀菌% P2 ]) j3 x. N9 w' h

( p4 O7 r. x: H2 z2 p$ u64.Which of the following steps is not the correct procedure for whipping egg whites?
! w, q9 |, \6 t, w2 F0 x下列哪个步骤是不是正确的蛋清搅打程序?
- ^& Y" s9 d, K! QA:Allow to rest before use. 允许休息后方可使用。  F/ `$ a1 e0 P

* f2 l' T" \; f( T65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ j  O: T/ q+ L4 TA:56g and 63g 56克和63克
! y6 V% E  t$ }" @, M) o
# {6 k; H& `; c) s- P, b* z/ `4 f66.Evaporated milk is a concentrated milk that is produced by removing/ [. T! X+ c4 A6 h- |5 ?; F
炼乳是一种浓缩牛奶 是去除什么做的
( b- \  \/ v" ^1 fA:60% of the water 60%的水# S' j0 D% e; R9 D! b' k4 T9 k$ T
( U, ^. Z( ]( B2 \% L, B1 t
67.A method of cooking that transfers heat through a liquid or gas is:+ o8 L3 s3 J9 Y" o# T2 ?3 a& Y
一种烹饪方法,通过转移液体或气体是:
: c6 v, E9 W' {( [- N+ ~9 EA:Convection 对流
+ K. u5 e6 f% k
/ C4 b# z4 `, V6 K! v. {68.The cooking of starches is known as  烹调的淀粉被称为
( }9 s6 p% u5 O' l5 `A:Gelatinization 糊化/ F8 s- U4 _% k$ }8 n
$ u7 `; t: x& _, O$ C
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; u4 g& P  C0 m. u7 [5 yA:Braising 烤1 K: ?" h8 d# R( L6 i* x  e  |
7 w7 ?4 O1 g2 W/ @
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:
- }$ M$ ]) R) E" w7 l! zA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 Q9 r: e) ?8 V/ _: Y- a% @: C
7 a4 e% G/ M5 O# @4 ~
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
# ^$ \+ u# |" [. [& P$ E  R) oA:Fumet 原汁
6 V5 X" A3 Q2 }0 {0 R
- u% y/ `; x- V' r/ B* q72.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' A; \& `5 Z4 {; z2 F; d4 h: r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ g/ L; a' }9 w. z8 I, e& z9 I  j* I1 V" s+ g. [% z
73.Which of the following is a principle not used in stock making?
3 h# @1 w# D" J6 G4 u1 x3 @下列哪一项不是用于制造高汤(低汤)的原则?
2 Z7 ?; m) G! L- T& E; XA:Start the stock in hot water.开始在热水中操作, R( ]5 v* c( J+ |
0 Y' G  S+ E$ l
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
6 B0 V6 L8 m2 j5 b) W- \A:Remouillage 法语熬汤
1 P, I! r' k* S. j/ Ehttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-1-26 02:32 , Processed in 0.158297 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表