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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。, w$ O6 v" v9 i

/ \* z8 b: z' Y! e3 f, ?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。
& L) k  w4 p# F1 Z5 _& Q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/ x# U! u# l8 u  l0 \
1.Which of the following methods should be used to determine doneness in a New York steak?
3 `( Y8 ]1 D6 Z% B' p+ A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)
4 b6 x) e* ~, a' M* J1 [A: pressure touch. 压力触摸. \4 n: D& c# Y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( T. O) b6 z# n7 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
+ n2 X" @7 p  ?* m; J) oA: acid  食用酸" T: B# Z+ D" R9 B
3.Vegetables are major sources of which of the following nutrients?! t( Z) ~, C! i6 o" P
蔬菜中包含的主要营养有哪些
- P3 w9 y6 k/ b' A8 q3 K" JA:vitamins and minerals. 维生素和矿物质。
# U$ W) U) W5 L3 q! y4.Cauliflower is commonly served with
( n6 ~7 [4 J. B6 `/ x& \# f2 S花椰菜(菜花)最常见和那种酱汁搭配2 A0 J* a8 \4 n& ?1 o7 o- _9 S
A:Mornay sauce. 奶油蛋黄沙司; M+ B1 ^0 P$ e0 E$ m
5.Which combinations of products are found in pie dough?0 N4 ?8 C1 ?* _
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& I$ X, ~. P' q5 u( pA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! m1 D1 |4 G( S& L+ T6The French term for mussels is 法国语青口(海红)叫什么3 ]! r# C; I/ I  S. R3 g
A:moules.法语青口,海红9 `2 M3 F& W( t& f% a6 F
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 n0 d* `( j; q& Q2 e. GA:faintly fishy. 稍微有点似鱼味
, Q3 \2 g+ b% X6 N2 z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 A5 X! W! y" oA:2 days. 2天1 T. R& d9 J3 U/ |6 q/ U# j
9.What are the principle ingredients in ratatouille? 5 k5 Y; d1 d! b! O" ^
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 F3 {" R5 y# \# B- C! j. BA:Zucchini, eggplant, green peppers, onions and tomatoes
6 Q& w8 T1 c8 q8 u2 ]1 S西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! [7 ]; ~  D, C, m: `$ r
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" P- i: O1 ^: G" s' g6 n
A:cook food in quantities that will be used up within 20 to 30 minutes.9 A- l5 _; t, \: B8 N
大批量烹煮食物要在20到30分钟内7 u% o' `, O. Z! {, \& l
11.What person has the authority to issue a Health Permit?( V  T* m' b5 h& h
谁有资格颁发健康证(卫生证)。6 a+ @8 A5 y# t, L$ V
A:Medical Health Officer.
2 M; c* G/ p& C6 t; J( q医疗卫生官员。! |0 u4 c4 ?& H: v7 R
12.For what period of time is the health permit valid?
3 R7 M" i* m& v3 i! q) X: R健康证的有效时间是多久?
  @8 f0 v2 z! P' e, h7 f5 AA:12 months.12个月
- I" C5 `; M1 r7 P13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& @- @- v. W  }6 B! |6 W" S5 n( v在食物和饮料准备区,通风系统换气的标准时什么
5 \# R4 u- b2 OA:08 times each hour. 每小时8次
9 _8 i# B6 V8 r1 v+ r0 r7 \* @; C- _1 a14。The minimum temperature for manual dishwashing in the wash sink is
9 x+ f; v) R: S9 m手工洗碗,洗碗池的水温最低多少度?+ I; ~/ P2 w0 }3 Q4 n* u' B& Y
A:110 degrees F (43 degrees C). 43度
! p' B0 d) _4 q) V2 h, a1 L& {15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, \: C% T5 C9 S% \" D7 `; S用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  E) ]' l8 n# A: {& e. y% VA:180 degrees F (82 degrees C).  82度
! ?. C) T4 N4 k; R8 h4 G& r( L16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 M6 N) Q: M. z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% f' @5 J3 d9 T4 y6 t
A:en papillote.  法语自己理解
1 M5 J0 C0 S  b( s: m3 X3 }# i17。Wing or Club is considered a. k: }8 I/ h* c3 I* v$ G
翼和CLUB 被看做是一种...6 |- U9 {; q' X5 u' R
A:Bone- In Cut     带骨切2 y1 T9 V  K/ A9 w( y0 H8 U
18。New York is considered a   纽约牛扒被看做是一种
+ g8 ^# Y" J! W- O8 Y. ~A:Boneless Cut     无骨切
- D; B! u* o" r% y% {5 W19.In general, a court bouillon for freshwater fish will contain
+ D. t+ s# H: R8 g9 {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) J: y; w/ \8 D
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! ^% B9 ~9 ?% V和做海水鱼同样数量的调味料和香料6 |7 q6 S6 {) k: F) b) o- ~
20.Anise is very similar in flavor and appearance to: O2 s) ?" i! v% G& U
八角和下面的那种原料有相同的味道
' R; }6 c4 U) f& G" g+ Q/ wA:fennel  茴香) {  A8 b& r: N  v7 Q- S( a
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 D# N. P0 ]  l+ K! ^下面那种原料更像大葱且有平面的叶子' T. l2 M6 q( f% s1 q% O
A LEEKS  似蒜葱 (这边人叫京葱); I5 o  Q0 A( U5 C. N0 g* X6 \
22.Which of the following cutting shapes refers to a small dice
7 F, v* u6 L. Y* J) N下面那种刀切形状指的是很小的粒(末)
! L, t: [5 }* d' G. G3 {$ |/ `9 EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。; }2 p" j% ~; v/ E, x  z4 w
23.Oil is added to the water for boiling pasta in order to# G+ `8 D' `" P
向煮沸的pasta (意大利空心粉 )中加油是为了
6 A: L/ B- E  ^! R  FA:prevent the pasta from sticking and to minimize foaming action.& O  \4 T* R6 D( O- f7 K0 Z5 w
防止面条黏合并降低发泡。
+ ~3 {; k0 T4 s5 u# ~/ d; L24.Which pasta dish features pine nuts and basil?
/ A9 Q. y  @5 d) ~+ w& s" X2 p& Y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" w- m* S+ f: [; |, h# w
A:Pesto.一种绿色的意大利面酱 & W/ l* v3 W1 B9 \
http://www.tianya.cn/techforum/content/96/563836.shtml7 o9 X0 V& k" a+ h9 C  W. P5 z

9 C$ V2 b/ U! O% t) z% p25.Which of the following is a spring vegetable similar to spinach?0 P4 ^5 }2 C4 K0 Z
下列哪项是一个春天的蔬菜类似于菠菜?  a% z  b( t# M6 T
A:Sorrel. 酢浆草。& C9 O4 J# G+ G' @( \, a
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
大型搬家
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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:6 G) i: Z; V2 S1 Q" b( ~
哪位厨师最早带来高水准浮夸的美食
4 t, P1 `! O: @AAntonin Carême 人名 安东尼·卡罗美% L' d+ X4 d* Y2 r- q' D" }
2 F9 X4 C3 \! j! f# K
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 @2 v0 f3 X' h# G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  n* X3 P# A7 m
A:Cast-iron stoves         壁炉4 E- C1 J. O) k+ L. D7 @( W
http://www.usstove.com/products.php?id=6# _& X) Q( f1 P7 d4 z
  i) V' w7 o; |7 X4 b* w/ Q, P- Z
28.The French term used to describe the roundsman, or swing cook, is:3 j5 }$ Y$ Z6 T$ f
法国术语,用来描述roundsman,或摇摆厨师是:
- ~8 _5 I0 v; {3 Q' nA:Tournant   图尔南
- Z$ |7 M! o% Y9 a2 w# y
- ?9 Z; `- c0 l4 R. j7 z7 l0 h* e29.Another term for the wine steward is:, D6 o+ O( q( d/ ^% S
葡萄酒侍酒师的另一个术语是:
+ u1 Q5 g) L' d2 _A: Sommelier 侍酒师' J$ J' m) F' D* A

: Q6 v" s+ ~) R- l( o! m( u30.Molds, yeasts and fungi are examples of a:
% s: M) M6 W: }# _霉菌,酵母菌和真菌是一个神马例子" r4 y1 m6 ^8 p1 Z
A:Biological hazard 生物危害: e, `  \5 m& m& u1 W* l! g: j
: S% I7 }& i! H' q" K# l9 L' }& e
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; h# t$ ?& k( G3 [$ l
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ P" e) k7 z  e; A' cA:40° and 140°F (4–60°C)     4-60度0 X# A  F1 x7 s) ]. U5 {; s) D
! P# h! }9 }$ B$ r- D& v5 k1 u
32.All bacteria need the following for survival:  W( N) q. t! t" Q/ Y+ i
所有细菌生存需要以下哪些内容:; r0 P& w  s2 O  w* M4 `+ P9 @( m
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 H/ K& I/ C- W6 S' j
& d9 s$ ~/ p" F/ w: {3 e
33.Which of the following correctly represent critical control points in a HACCP system?# g& h4 O0 i0 d/ Q3 V" q6 O
以下哪项正确表示了HACCP体系的关键控制点?
( P, o  S* x! yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ B: @" r8 Q8 Y  Z8 C4 ^$ k5 ]& }  [食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 q0 ?6 r: l: s1 M- \! o( F$ U

2 l! z4 p$ ^6 q34.Which of the following is not an example of a carbohydrate?7 q' \& @- T9 J  I' f6 T8 I
下列哪一个不是碳水化合物的例子?4 u. s2 ?2 U# O- c
A:Essential nutrients 必需的营养物质# T: W* v& E% n7 \6 o

9 t- G3 j5 U! ?5 x  r5 l0 b/ m35.The process by which a liquid fat is made solid is called:8 \" j1 X+ z* G. A
液体脂肪做成固体这个过程叫什么# Y% P. E$ y4 D" d
A:Hydrogenation  氢化
6 R5 r8 {+ o! k2 F: \" M% E
7 l1 S% x/ R$ E. x- W$ f36.Which of the following is not an example of a fat substitute?
; T+ U+ a  U; q9 p' [下列哪项不是脂肪替代品的一个例子0 t( Z0 Z% r  c+ o2 H
A:Acesulfame K  安赛蜜K表. F1 W4 X$ L! F0 @, O- Y
" z' k( a/ s& N. o+ _; I3 e/ s' R1 _
37.Health Canada requires that a product labelled "fat free" contain:( S. }4 K3 f* }9 v' R# ^
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 Q7 g+ Q& n( E: m$ P1 |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 V+ T6 G8 M5 m! @6 i* B+ G

# T6 t' X6 V9 s  H38.Which of the following is not a problem associated with converting recipes?/ r9 {* g! W: ~' e  x
下列哪项是不相关联的转换配方问题?7 \+ h8 m% c3 X
A:Unit cost 单位成本
" C2 M( u; z* M' H4 h* B
3 f( C" l* g* B; \  C. S5 l39.The condition or cost of an item as it is purchased from the supplier is called:5 h; E  P* X/ F( P+ n5 z2 e& k3 V1 t
从供应商采购的物品的品质或成本叫什么! C: e8 p; x2 h% d, m5 E
A:As-purchased cost 购买的费用5 C5 d) `& ^2 ?, L. y

# h% g& j, n9 _  y/ \5 |, ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 X1 a. ]1 A$ D; y在新货到来之前用于日常所求的必要库存量叫什么
/ W2 {2 Z1 n. N5 ~: lA:Parstock 基本日常最低库存
/ g9 v& d6 k0 ^5 L5 w6 f! Y
! `6 R1 J3 G; w) N41.Which of the following abbreviations is used to describe the proper rotation of stock?4 g4 E9 F3 @  v& L) k
下面那个缩写是用来表明正常库存流程?9 t5 B$ X  s' T# Q: J
A:FIFO=FIRST IN FIRST OUT 先进先出& a; y4 H$ ^; y% ^# e
. L, ^) J- {/ g( q
42.Which of the following knives is used to turn vegetables?- s! q( L3 p- c+ a' c9 D
下面的那把刀是用来打开蔬菜吗?$ n+ V; }. t% J% o& b
A:Bird's beak knife   鸟嘴刀6 r) x# ]( D+ ]: `" f: `& D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ V+ E' r* m/ b
4 T" D2 D# y% k0 j  S43.What is an instant-read thermometer best used for?
* A+ K( [. _: |1 O% y' s& g即时读温度计最好用于那方面?' C& p+ P" J# U4 `
A:Checking the internal temperature of a roast 检查被考物品的内部温度! g- d9 X9 f/ I4 x/ T# z

! J: _" p" \- ~, P; x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ B6 d: j3 W1 R- d2 U下列哪些金属材料受热均匀,通常用在铁板而且非常重1 V% ?) S8 c, k
A:Cast iron 铸铁
" |- L# Y: Y3 Q8 q: i/ x& J% P8 x( @0 n% e
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 c! A% r. F" X1 E, }+ v* B哪件装备下面有一个可移动的碗和一个S形叶片?
, f" q( J) ?# V) A; cA:Food processor 食品加工机
$ S" V# e4 h* Phttp://www.google.com.hk/search? ... iw=1263&bih=5723 _  o' @) g2 D0 M) G2 h4 l3 O. t* u! ^

9 Z* Y, B- j8 c8 c/ ]* ]$ V46.Which of the following is not a rule for knife safety?
" W. m. P* Y6 h3 ]; @下列哪项不是用刀的安全规则?
0 j/ i- J- s6 w3 O$ YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% `, ~3 J# O( @6 U: }
0 V) y& J) g7 b: j) n1 F3 E
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 |+ u+ N0 V& ]% h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 E: ^3 N; T4 n3 i, w2 B0 l& eA:RondellES 9 C2 Q: w$ e5 H) h: m% h1 \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 j- R7 |% a5 p- _) N  q3 p
1 X8 H4 {- J9 |4 e48.Which of the following is a diced cut used to garnish soups?
. T9 z$ q6 b- a7 p7 k! O下列哪项是切成小方块用于汤的装饰?8 H" {2 U' K4 E4 O, I0 @+ Z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ F8 ^+ \$ `$ y2 Q' O2 S; E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( y: C& F0 y( e9 k2 ~
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!!——. }$ f5 ]6 V* K. |" h# }- _
A:Gaufrette & q" x! K# K  a9 k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! S% A1 q7 e. G- h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 i1 R" G  n. w, M" B; s8 aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 ?" s4 }% J, K$ I% h1 Z  C' K
$ P9 `( X; S4 j* U
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# B5 e$ U/ g3 v) M7 E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 C8 _# P7 C1 [  R5 Q$ u
A:Cilantro 胡荽叶 香菜- p9 `5 P, O) B# R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% u. ~. Q, i$ x

5 p9 J6 R: C2 G- g60.Allspice is made from:
; P; b+ C$ \% x' _1 M; N  R 多香果,  多香果香料是什么0 i/ |) w( o+ l6 v3 V) k5 U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 O) Q  ~+ C7 u
A:A dried berry 干浆果: w) W: m( {+ q) n! R7 A

) M9 ]9 u& t+ J3 D8 t. J/ L7 X61.Which of the following are used to make a sachet d'épices?6 H- F) ^; c1 e% ^3 s2 X' W- F9 g
下列哪些是用来做香包德épices?% l; w% z. a7 {. A4 E, A' N4 r
http://www.sachetcatering.com/& `  j6 I/ A6 _: s. j* }& g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& e, k' A! J# p: J; H! b& T6 V0 V0 e  ~3 g, |
62.Which of the following condiments are not soy based?8 Y! o7 ]6 J: Z0 _/ k4 d3 _
下列哪项不是酱油调味品的?: ?% P$ F, ?7 h/ b1 M
A:Wasabi 日本辣根$ J! ^8 P" s4 h: Q' H
6 ]+ |% J( J/ k, A
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ E7 `3 `  x4 n% s7 r6 Y9 C" f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:: c9 J( {5 X5 X9 S/ W9 I" J
A:Pasteurization  巴氏杀菌
. [# H$ b" p7 o0 m& o' Q6 C3 s2 G: ]( ^3 g* h1 Q* ^& D& F
64.Which of the following steps is not the correct procedure for whipping egg whites?
; f1 ?8 L& k! u5 z; v5 B下列哪个步骤是不是正确的蛋清搅打程序?
3 a. ?3 W1 g' j' Q8 g8 y& l0 I5 P( JA:Allow to rest before use. 允许休息后方可使用。
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; M) z7 V( Q& w2 `65.The weight of a large egg is between:一个大鸡蛋重量介于:
  y6 }3 d- g! @A:56g and 63g 56克和63克" M& n: H( j& B8 ?. p" V# \0 m* o
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66.Evaporated milk is a concentrated milk that is produced by removing5 d- X- w" ~: c' z' X* L8 e
炼乳是一种浓缩牛奶 是去除什么做的
2 \$ z+ r' z& bA:60% of the water 60%的水
1 W+ w2 n: J+ _- l; u! X: B
' Y/ e: v9 W2 @7 [6 L0 [/ f* r5 Z/ P67.A method of cooking that transfers heat through a liquid or gas is:0 [6 q6 r- K) w3 k2 i: f
一种烹饪方法,通过转移液体或气体是:( q" D4 v* a  T1 y1 O- O$ q
A:Convection 对流& s) }3 d( Z$ G
8 ^# v" J6 D' ?  X6 i* U6 E
68.The cooking of starches is known as  烹调的淀粉被称为7 s/ [8 z( @2 b$ E9 b
A:Gelatinization 糊化$ M, ^( J3 s; a

7 ^+ B$ C. j) l/ G  M! L7 ]4 B1 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* a, Q2 g& ~0 j) X$ X3 e9 m0 i
A:Braising 烤, z5 K# a( c2 r; N, ^/ y  H) D9 \
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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 p+ S; j) E! y+ }. U
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 b+ g# b9 O, q% t+ C: @
; `3 ]8 S" i# n$ L5 E4 A# r
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
6 g% k! l& @9 N1 _. k6 U3 G& F0 Z$ O' XA:Fumet 原汁
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$ d% b( Y/ e( C0 {- H72.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$ ?6 }1 n1 [5 }; N  P- A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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  v5 F9 j: w: z% |5 l, i0 ~73.Which of the following is a principle not used in stock making?* H! h' u2 N! S* W$ g+ o: v
下列哪一项不是用于制造高汤(低汤)的原则?  d3 r; t' e- f; v$ L
A:Start the stock in hot water.开始在热水中操作: Z2 j4 {4 M  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
$ f4 v5 L% ~2 U; g6 Q# eA:Remouillage 法语熬汤
+ e7 Z6 ?  B, {3 ghttp://www.haibao.cn/blog/post/176242.htm
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加油!
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