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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。
# ~+ g( c( J8 N" l8 |
; _0 e) Q! \/ Q' {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。1 n8 \9 Y& l& Z. B* k4 \' B5 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3 x7 c& \2 c1 U
1.Which of the following methods should be used to determine doneness in a New York steak?, l$ m5 g$ C' a* D8 v
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)- R! G( h; ^0 f, ]0 Q6 |
A: pressure touch. 压力触摸
* {3 a: R  `+ t, q& b2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! R' P2 ~. M, f
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
( u: }% C7 ^- \+ mA: acid  食用酸$ p, l4 Z& ^" z+ R) m0 T
3.Vegetables are major sources of which of the following nutrients?8 m+ O9 U1 |' T. x  E' c
蔬菜中包含的主要营养有哪些1 ?1 @2 L% p$ T0 y  I
A:vitamins and minerals. 维生素和矿物质。9 }, K( Y' b5 M/ b
4.Cauliflower is commonly served with" j: l+ ]6 e( Q. b' e1 ?
花椰菜(菜花)最常见和那种酱汁搭配$ X1 n' _8 w4 y" t
A:Mornay sauce. 奶油蛋黄沙司
' f$ {" X9 l( p5.Which combinations of products are found in pie dough?
# t/ g( L. Z! H: Z& D9 D下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
0 _% J3 b4 R# vA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: j) u# Z( H; \  @' M" s3 ~* Q( O
6The French term for mussels is 法国语青口(海红)叫什么
3 o% i) K* C" C5 x% ?A:moules.法语青口,海红
9 H$ `+ s7 [# D$ J9 ^6 x, N7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 r8 \/ d. w7 z" a# E& D: tA:faintly fishy. 稍微有点似鱼味+ _/ A, ?+ W( j5 z0 L
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% c, m! _; y- k0 k/ [0 a  v2 N4 {2 W
A:2 days. 2天& A/ D6 `7 K! F! D/ g+ i" l9 E
9.What are the principle ingredients in ratatouille? 0 {" h3 B+ z. j- r: m( S* _9 I- p
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ W: S$ _3 B6 lA:Zucchini, eggplant, green peppers, onions and tomatoes
7 t0 K  H( d; d* G西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 c+ t& K7 z/ \. p' b4 Q1 C
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 r9 I+ d7 I7 x4 U' j( V, B
A:cook food in quantities that will be used up within 20 to 30 minutes.# I7 f# P6 |+ v7 t- y$ ^3 y+ \
大批量烹煮食物要在20到30分钟内
3 K+ z/ {$ ]% [11.What person has the authority to issue a Health Permit?4 J' U8 k5 O2 V  n" j# s5 X' V
谁有资格颁发健康证(卫生证)。# @# B: }2 }: f* \7 \! v# \
A:Medical Health Officer.
1 m2 V/ w' V1 G  R医疗卫生官员。
  Y- q! d! Q3 A! U; [7 F12.For what period of time is the health permit valid?
8 y1 ~5 [; Y) Y健康证的有效时间是多久?- m0 w- Z3 D( n
A:12 months.12个月
) S& D2 q5 a9 B$ |& I) d8 r; L13.In the area where food and drink is prepared, the ventilation system must be able to change the air! Z* I3 X+ v; e
在食物和饮料准备区,通风系统换气的标准时什么# E, Q) M# y) ?
A:08 times each hour. 每小时8次
6 Y& R% r8 a& M; Z7 c14。The minimum temperature for manual dishwashing in the wash sink is$ W5 O6 e6 E+ ^6 B% w* j3 ^
手工洗碗,洗碗池的水温最低多少度?7 u( s1 i$ A, @6 w- S0 Y/ X
A:110 degrees F (43 degrees C). 43度* U8 Q9 @, Q: b3 F+ I, ?
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- c2 G- ?2 O; Z* ?/ ~# {& U8 Q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! [6 f2 Q. z9 s4 k6 Q: C( e; M& rA:180 degrees F (82 degrees C).  82度- T4 G" O" k1 q3 \0 @# x3 [* Q! Y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ d7 O# [4 L1 B5 s
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: U% V( Y6 K5 e  m  {A:en papillote.  法语自己理解
3 Q) {1 s3 Q7 m- X" S# ^17。Wing or Club is considered a
" S4 }. e3 D' B- \7 `0 V翼和CLUB 被看做是一种...
# ~; {5 d* H5 X, s. q! Y; I5 z$ kA:Bone- In Cut     带骨切
; E" M$ o. Y1 F+ D3 I! l9 E  e18。New York is considered a   纽约牛扒被看做是一种
+ [- E& R+ @5 r8 t0 @A:Boneless Cut     无骨切
9 V; V% r+ l9 m19.In general, a court bouillon for freshwater fish will contain  A9 y7 d* s7 f' 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7 z6 h: z0 Q4 V: L* h* a
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.. ?: K! `  b$ b1 |% Q0 |
和做海水鱼同样数量的调味料和香料
9 r# p3 _, }- `% |, M( h$ @2 i20.Anise is very similar in flavor and appearance to
. m, Y0 Z& I/ b& S  `八角和下面的那种原料有相同的味道9 w; A) s# ^( F
A:fennel  茴香& b, R- v: V3 {
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 {$ G  I* N! r# q下面那种原料更像大葱且有平面的叶子+ T/ _! j1 i1 ?  y6 ?. s
A LEEKS  似蒜葱 (这边人叫京葱)5 C+ f) u( b- j4 s  M. q. k
22.Which of the following cutting shapes refers to a small dice
" E+ N! n+ ?5 t. t! I2 s6 C下面那种刀切形状指的是很小的粒(末)3 K4 w8 y1 |+ @( ]1 ]+ q
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ P' i: g" W2 Q, r) `23.Oil is added to the water for boiling pasta in order to
4 H; W- p( ?6 e; ]9 s向煮沸的pasta (意大利空心粉 )中加油是为了
; _0 `+ C& f. ]" O; s$ eA:prevent the pasta from sticking and to minimize foaming action." K$ U" `! o$ i9 @
防止面条黏合并降低发泡。
6 m+ C( P, C8 r24.Which pasta dish features pine nuts and basil?
! e2 h9 P" B4 V/ l; \2 ?下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% E, f" u" `5 U  v$ L# A! EA:Pesto.一种绿色的意大利面酱 $ @0 V* ~, q/ e
http://www.tianya.cn/techforum/content/96/563836.shtml
0 M2 s  A: l/ n! E: x
, B4 S7 H. U1 X0 Z2 M9 F25.Which of the following is a spring vegetable similar to spinach?% Y4 v' k7 T& B5 }9 p. S, |4 C0 T4 F
下列哪项是一个春天的蔬菜类似于菠菜?
6 h" o& B% G  g8 n, \. MA:Sorrel. 酢浆草。
& ^% ~/ s, U, [# W' K, O6 rhttp://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# @6 N2 y" g哪位厨师最早带来高水准浮夸的美食
8 X3 W/ x& M! bAAntonin Carême 人名 安东尼·卡罗美
& u3 f  _, ~' b8 N9 s' e6 N% Q" h  ^3 o
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; ]7 V& Q7 I# k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, G: J) U9 t( |, Z" g+ w0 i# @A:Cast-iron stoves         壁炉# G( \; v* V5 i! B, o
http://www.usstove.com/products.php?id=6
* {1 @  E1 k, B, y5 p  j2 T8 y% G/ F$ L$ L& I* t- c* l- a$ F# I5 w5 u4 c
28.The French term used to describe the roundsman, or swing cook, is:
/ a; Y. ^5 [3 M5 w- B8 f法国术语,用来描述roundsman,或摇摆厨师是:5 q' I' N* a1 x5 }" h( g
A:Tournant   图尔南
; v) \/ }, B7 Q# B! U1 X7 v6 o* h$ H+ S7 e3 J
29.Another term for the wine steward is:3 u( V! |) `. H. n0 U
葡萄酒侍酒师的另一个术语是:
1 ]1 }  p* G( aA: Sommelier 侍酒师0 a3 V) `$ T0 g. J  `' U

0 n. j0 t1 o3 A# R30.Molds, yeasts and fungi are examples of a:
3 Y8 A6 o) S- B霉菌,酵母菌和真菌是一个神马例子
( X* L8 @& o1 P2 `- EA:Biological hazard 生物危害
+ P' \2 ~' s. I- J( @/ ^4 ^+ Y5 m' b3 l7 l3 A6 Z3 i1 q1 h3 _8 b1 r
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. B3 O3 i+ n* c& M, m$ G
根据加拿大食品检验局,食品的危险温度区在多少之间:. Y$ C  b' j. v6 y0 R8 z& w, x
A:40° and 140°F (4–60°C)     4-60度
4 m4 [( B$ @& L# y# \6 u. {7 S) r' O6 s3 ]1 d1 C) s7 O$ U
32.All bacteria need the following for survival:( `- \$ m4 U2 t8 y4 i: w; Y
所有细菌生存需要以下哪些内容:
7 b: _+ \$ }  K% b7 oA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 m1 j& \  n8 W' Q+ M8 b7 ?4 ?( w* k0 p, i! D- N
33.Which of the following correctly represent critical control points in a HACCP system?3 u- i! @9 _( a1 y& n: {9 H) J
以下哪项正确表示了HACCP体系的关键控制点?: ~  ?9 S% d+ _4 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " t  `3 ~5 `) U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 [6 Z# v* [7 ^+ F: o% b
7 g7 Y; e; K1 v* \* N- t# r
34.Which of the following is not an example of a carbohydrate?6 R4 }! V0 a' E
下列哪一个不是碳水化合物的例子?
  o1 t6 ^5 Q9 @- r% j  Q! n3 CA:Essential nutrients 必需的营养物质' P. o, b+ O0 x1 {9 x: L# E" B' b0 ^

( [$ Q7 k8 j4 y# r* w35.The process by which a liquid fat is made solid is called:4 d$ f4 i2 U7 S7 k" q
液体脂肪做成固体这个过程叫什么
+ l5 f2 A- s% M8 t, nA:Hydrogenation  氢化
2 D, o. A+ x% W; o
: v2 Z( y6 M( [1 ?36.Which of the following is not an example of a fat substitute?
# {' ~9 N6 d8 A2 W* E2 b6 i" ^下列哪项不是脂肪替代品的一个例子
7 m  z+ r6 L/ p) BA:Acesulfame K  安赛蜜K表6 D7 \; P7 y+ H' X# T, r8 z* x

( x% B. j2 J) F6 d37.Health Canada requires that a product labelled "fat free" contain:
% E7 \& k3 o. x, x5 k6 Q1 M! {- e# U加拿大卫生部要求的产品标有“不含脂肪“包括:2 @# l, O$ |! x2 K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 C' o$ L- @% N& y( f

' U& B+ Y- o- R1 U4 V38.Which of the following is not a problem associated with converting recipes?$ M7 Z& |6 D) i; n7 Z
下列哪项是不相关联的转换配方问题?
/ B; d, W) I. jA:Unit cost 单位成本
8 d) u9 L7 `+ t. _% m  P1 P
7 {+ b6 M* y  P. }% F' I39.The condition or cost of an item as it is purchased from the supplier is called:6 ^. Q' ]2 X; r1 \& x% z$ {
从供应商采购的物品的品质或成本叫什么# }+ H* l4 a! ~. t7 z- F
A:As-purchased cost 购买的费用3 D7 y  a3 E4 n- k% j$ J
4 V7 j8 V/ p- @
40.The amount of stock necessary to cover operating needs between deliveries is known as:
! A5 a: c* z* E: S; ?% q5 X在新货到来之前用于日常所求的必要库存量叫什么
: a5 v+ \8 n$ tA:Parstock 基本日常最低库存' T; E2 h% w& p

8 H# A" x6 u' k' J4 }) a41.Which of the following abbreviations is used to describe the proper rotation of stock?0 W3 H3 L9 I" N. U, L6 s
下面那个缩写是用来表明正常库存流程?
  H9 U) E$ H: s% d0 TA:FIFO=FIRST IN FIRST OUT 先进先出: e* |) l, c, `6 u
5 S  u7 t8 W0 b7 g* R1 Y
42.Which of the following knives is used to turn vegetables?2 b# B# F  W) y! u5 ^' G, p  m* _% U
下面的那把刀是用来打开蔬菜吗?8 a- ^* n- K; g0 x  L5 [* z
A:Bird's beak knife   鸟嘴刀
/ Q; U. d5 Q) G  q$ N% mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 C3 R, j% b( o  g
0 s% C+ `5 G. w2 a
43.What is an instant-read thermometer best used for?
5 c) m/ x1 x/ T$ J- c' K即时读温度计最好用于那方面?/ K8 k; Y1 U# w+ C/ P5 i2 `& {! s; O
A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 X. b3 s# p; W9 S" T$ q6 J- A) A1 x
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ A# B/ Q( z7 z# 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
/ X2 q% f6 B9 L3 X2 OA:Cast iron 铸铁7 W) z- N: T6 y9 q' q6 F& m+ E2 C/ N
) W: A9 _/ r8 F4 Y2 k: O# o. l
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* V, R( b( x/ ^9 x1 o9 Q# }
哪件装备下面有一个可移动的碗和一个S形叶片?
0 F' X+ P9 \6 v+ rA:Food processor 食品加工机
* p/ I. x$ q% b) R  |0 F0 o, ghttp://www.google.com.hk/search? ... iw=1263&bih=572' S& a8 K! f* e2 ]8 N% a" t, q! a
" t! X9 ?0 d! _: y1 r# ~
46.Which of the following is not a rule for knife safety?
+ R8 C$ H9 _& v& J- f下列哪项不是用刀的安全规则?
% L% O# [$ W3 H! c- @- a4 u1 w6 B* U. RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) C/ d1 y0 q" u- o9 b9 t/ `5 g, {

! s* ?8 X0 Y; C; X9 p6 P0 l; Q8 i8 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" j7 v# V* k/ N# f( r8 C7 t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 _( n- ?4 w5 f' \# B" T2 EA:RondellES
! F* `, u3 H  J" z' ^2 b8 Z9 ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 @" v& L8 U' w, K8 ^+ \
$ F5 ^# W3 Q9 @. D" @& @1 K
48.Which of the following is a diced cut used to garnish soups?
+ c) p; R; `- I2 d/ t. j下列哪项是切成小方块用于汤的装饰?5 W- e' g  A$ P' h
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) U$ h; R4 p! Q! c' m! R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! k5 a$ O2 S: W) o
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!!——
' `7 K' y( y- U, HA:Gaufrette ) x4 E; h$ a6 M4 @) g9 |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 z  K& i4 ^' Q1 p- O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! \# ~. K' F2 Q5 ?2 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 M) j; q  E8 z
* L$ @1 ^, C/ ]# M7 C$ x: K2 z* C0 t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 q& p9 p0 r8 Y/ j: }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)$ C$ k: v0 b. S
A:Cilantro 胡荽叶 香菜
: A0 x4 D: ~. o4 Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( {- [( }# C. k' _; e7 A9 p60.Allspice is made from:7 V0 L, @7 |. N3 D; f! z
多香果,  多香果香料是什么# L: F4 Y( n; T# ~* L  |1 L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: [3 {9 k" |2 a& E8 h- ~
A:A dried berry 干浆果
, k' Z+ ]( p# @/ v' K" L! N/ h5 Z- I# S; @" A1 e
61.Which of the following are used to make a sachet d'épices?# y' V' _% _! m& T2 s6 {8 J
下列哪些是用来做香包德épices?
) u6 y6 r/ k- t+ i8 _; }7 khttp://www.sachetcatering.com/
" s$ X% `3 N/ s$ p1 ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 E' c, @! d- O% B: {

  [4 g/ m1 B- Y: N2 D62.Which of the following condiments are not soy based?
) q$ }* K; A2 K下列哪项不是酱油调味品的?
. |+ P3 s9 M, TA:Wasabi 日本辣根' D; I& B# K- ?' v

$ X1 F4 N  i0 w( o( ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. ^6 S2 y; R9 @' W0 S5 Y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:; ]' u/ O* n- m: [! C- \- a: V
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ d/ g- ]5 T& q. G: j& N
下列哪个步骤是不是正确的蛋清搅打程序?
! [" ^* ~7 Z/ u4 |, N6 L+ h/ Y1 q/ y# T, sA:Allow to rest before use. 允许休息后方可使用。
$ [5 g6 ^: s# z/ ^  U  R6 h+ C" j$ s1 e) S4 }5 o( z0 o
65.The weight of a large egg is between:一个大鸡蛋重量介于:# _5 k2 `/ E) C2 [. B6 Y) \
A:56g and 63g 56克和63克/ K* o3 ~8 i+ s5 z3 p" S5 |

, P+ T; K2 [* i' K; I66.Evaporated milk is a concentrated milk that is produced by removing8 ^) O! d9 t9 `1 b9 r
炼乳是一种浓缩牛奶 是去除什么做的5 l# {0 s* z7 X  O5 o8 `. A' m
A:60% of the water 60%的水
' m$ {, g; s2 X( a  H
& u; v" R& b- w  ?/ v! m  J# G67.A method of cooking that transfers heat through a liquid or gas is:
9 s$ {7 f& j. F1 i6 W" S! [一种烹饪方法,通过转移液体或气体是:# g3 f' U+ W  R  V
A:Convection 对流% v" G/ ?) t; R1 o! m
2 a$ H% |, f, Z# @8 X2 G; L
68.The cooking of starches is known as  烹调的淀粉被称为
$ p1 `$ f' e4 l0 p) R, ]& NA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 e, g- L# c+ v9 o' Z; `A:Braising 烤
2 Z& d6 H, z: e9 J0 h& Z7 F  E) }/ S
. l! u, b: R! K70.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:
, X5 |+ L' y/ ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 q& c/ ~. G3 J1 e+ l/ x
1 R6 t% h8 G8 t  ^+ 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: B  T% C' `& O6 @3 C( Q
A:Fumet 原汁
& f6 _1 w4 j$ \: k8 ~
! D3 M) t4 e# |' r72.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; A* a) @/ F$ \) h) j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' u- u+ d% d; R3 A7 _

+ x  W; ~% _! v4 x73.Which of the following is a principle not used in stock making?
0 i' w( l& l- E" Y  P! b下列哪一项不是用于制造高汤(低汤)的原则?
& @, F/ x0 w+ `- d: Y2 @A:Start the stock in hot water.开始在热水中操作% R& L( j$ d/ e
; m5 _6 C3 l9 `4 P3 W
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: B# B2 M5 \1 i! c  S0 F, a
A:Remouillage 法语熬汤$ k- r' X: [5 V3 B! h' r2 g2 f
http://www.haibao.cn/blog/post/176242.htm
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