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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。
2 R1 B7 X. J. k0 c% V9 q9 t
/ u6 s6 m( ?; k$ d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。
" b' J* i- D8 g; {( f6 F: A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
大型搬家
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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
. p/ \0 Q8 z' S- y. U1.Which of the following methods should be used to determine doneness in a New York steak?
. m7 m- F% J. L- Y$ i3 P+ T7 B" ]8 D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)" p, l" R( F5 v
A: pressure touch. 压力触摸
, Y) v6 a' j- C; ^; {; `; I/ z/ l2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 R3 X+ `. J+ s3 I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
; H1 v+ n& ~/ Y6 dA: acid  食用酸
' v8 X2 t5 c- X9 ]& I$ [' C1 T3.Vegetables are major sources of which of the following nutrients?, r/ X. ?$ p4 U! {- v" Y5 p
蔬菜中包含的主要营养有哪些
& T+ S, T0 w; X7 c3 j5 T' J: aA:vitamins and minerals. 维生素和矿物质。4 f$ U  _1 U  ]- R5 m
4.Cauliflower is commonly served with5 ?7 g: R7 Y. \7 s* Z( `
花椰菜(菜花)最常见和那种酱汁搭配
% d/ e! r: V2 R+ }0 i2 LA:Mornay sauce. 奶油蛋黄沙司
5 ~0 D4 a- r, w/ y  E8 E5.Which combinations of products are found in pie dough?
) u6 I& K9 v- N+ _/ w. R: T. l8 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??)
+ Q0 F! d( U& m8 ]' l- V  b6 L& VA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% V: g  i0 R0 w$ @6The French term for mussels is 法国语青口(海红)叫什么# r0 P9 d4 e; ?& I& A- H
A:moules.法语青口,海红  w2 z6 g0 ^2 ^. ]1 r0 m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ O( L" u# r. L( yA:faintly fishy. 稍微有点似鱼味
' `8 w" F2 G( l! B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  |5 H) J* B) f& n8 W
A:2 days. 2天& Q1 S% t+ E) H7 e$ ]3 w
9.What are the principle ingredients in ratatouille?
0 d% b) k& a. ?2 e: T9 a炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% Q$ F9 g5 i2 o7 I
A:Zucchini, eggplant, green peppers, onions and tomatoes
( \* U- i! I/ w: I" k西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 [2 W+ K( d# \8 ^10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  e) Y  s2 k  P- Q0 x7 z/ W& @$ b$ f
A:cook food in quantities that will be used up within 20 to 30 minutes.3 ~" W2 w4 l3 C( ~
大批量烹煮食物要在20到30分钟内6 e. C( m/ v: U1 f7 B
11.What person has the authority to issue a Health Permit?$ H1 I" t1 L: X* |" d# p
谁有资格颁发健康证(卫生证)。
! g+ U: ~3 k, [! z7 x8 aA:Medical Health Officer.
, U! V9 T: n8 d$ R& @3 [$ ~医疗卫生官员。
1 Y3 c9 [% ?/ B' ^12.For what period of time is the health permit valid?6 [% `0 s+ z1 s2 ]! k8 _
健康证的有效时间是多久?: }- ?& i9 }8 n$ P
A:12 months.12个月4 [. N" U/ O2 P" b$ ^) L
13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 }, A  U% q' [5 Z+ U( n' V
在食物和饮料准备区,通风系统换气的标准时什么- w! m2 y- i; q* f  I6 H+ V( q
A:08 times each hour. 每小时8次4 h8 z) v4 P& ~7 }) V
14。The minimum temperature for manual dishwashing in the wash sink is
: q; v) M4 a3 x7 {, d# C3 G手工洗碗,洗碗池的水温最低多少度?
8 f" l. J5 V' DA:110 degrees F (43 degrees C). 43度: k4 @; t4 _; a" s- J0 r
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ b  u9 G5 |. o: p
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- X/ I, N' z4 Y$ S: O8 y
A:180 degrees F (82 degrees C).  82度6 ^" j2 U4 H# u0 [) n( G; a
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 S2 R  w& ~1 h用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 ~5 N2 {, Q  l( p
A:en papillote.  法语自己理解( z( E1 a; Y  P9 E" S2 r
17。Wing or Club is considered a
& }8 ~, f. w4 c6 x1 d翼和CLUB 被看做是一种...
9 a9 V0 U) b. S# x" L- T+ ?A:Bone- In Cut     带骨切
7 ~6 h) v% p! E% f18。New York is considered a   纽约牛扒被看做是一种
# m8 G8 B! p0 x" }A:Boneless Cut     无骨切5 {0 n+ e8 `5 L
19.In general, a court bouillon for freshwater fish will contain
# X. B& z6 b& K4 ]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
) s4 p3 O( O. xA:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 ?4 X, G# S& U
和做海水鱼同样数量的调味料和香料( T* h0 ]1 U2 w  G
20.Anise is very similar in flavor and appearance to
0 B9 l: \" p  v, E9 q7 F八角和下面的那种原料有相同的味道
6 G9 U" W$ N; w0 ^A:fennel  茴香3 p* W* ?- N  B6 ~! d
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 z6 n3 E+ n& v+ }. a
下面那种原料更像大葱且有平面的叶子
6 o' _# v# b0 I4 B4 r: jA LEEKS  似蒜葱 (这边人叫京葱), M0 p+ b2 j& J2 e) x/ p
22.Which of the following cutting shapes refers to a small dice
; K* [4 c% ]9 j" k7 L下面那种刀切形状指的是很小的粒(末)1 ?2 a+ t3 m/ S$ t  h  V# g
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 U0 Q0 f  Y+ f% b6 G  V+ `/ m23.Oil is added to the water for boiling pasta in order to7 ~6 p3 G% s  n+ }
向煮沸的pasta (意大利空心粉 )中加油是为了3 G, J) }& N, d0 U* ]+ T
A:prevent the pasta from sticking and to minimize foaming action.; A6 N) e1 }+ H9 g; d
防止面条黏合并降低发泡。
6 ?- A7 f6 e& ?' I( O6 z& \4 ?9 F# Z24.Which pasta dish features pine nuts and basil?
3 }6 G; y+ C  w4 @2 w& C* |0 n5 ]下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)) I! b3 q- w5 ^7 @' b" F" x$ ~9 a' I
A:Pesto.一种绿色的意大利面酱 % k( N: e# H1 Z* G  r; h
http://www.tianya.cn/techforum/content/96/563836.shtml7 t  ?- x% f8 t2 D0 c/ I. {9 Z
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25.Which of the following is a spring vegetable similar to spinach?
2 D. Y# B5 T' L下列哪项是一个春天的蔬菜类似于菠菜?8 |3 U' e! a+ U. G
A:Sorrel. 酢浆草。# I; [5 ?! @3 J& s! D* u* v0 [
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?
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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:2 f5 F' w/ ]6 W& X
哪位厨师最早带来高水准浮夸的美食
5 |6 ^( u9 C9 ^) Q/ @- D0 VAAntonin Carême 人名 安东尼·卡罗美
  w4 ^/ |2 q8 o. g+ A- }
' _, O6 I& C- H! v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, s. ^& P4 x- R4 k! r0 s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 S5 J# y6 k6 ~! B% ^
A:Cast-iron stoves         壁炉
- t& {5 V6 x7 K9 x) X1 ]http://www.usstove.com/products.php?id=6
# t( ?  W- J6 z$ J3 V. A
6 R' H4 I8 q7 X% \$ Q28.The French term used to describe the roundsman, or swing cook, is:
. u1 ~. d5 L6 {" ~法国术语,用来描述roundsman,或摇摆厨师是:
% r* X  e6 n+ {) r6 W) u+ }0 @' AA:Tournant   图尔南
7 N: n% a3 s6 ^8 c3 ^, W
" v. m, j0 F8 u29.Another term for the wine steward is:) P2 ~% d/ i; p8 A2 x4 \
葡萄酒侍酒师的另一个术语是:
6 e/ m5 ^5 M: }A: Sommelier 侍酒师' i, s0 Z2 v2 h" i" ~$ a4 {  \+ x

- n+ L% F/ F: D4 d7 h30.Molds, yeasts and fungi are examples of a:
' a6 `* Y* e  E( Y& H9 L霉菌,酵母菌和真菌是一个神马例子) A- o1 c7 q1 a9 |6 f
A:Biological hazard 生物危害% C3 ?+ _! Y, M1 N% e8 h6 Z

/ S( K- Q1 y( i% k( L+ F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' y, |2 v$ Y* _( M1 G( k
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 ^$ m8 `, C/ ?$ y/ z: X, N5 }) V, CA:40° and 140°F (4–60°C)     4-60度
/ T* K% d2 `( ?% ?8 |; H0 U! O4 H( }' X# W& v* ~$ ~- Q
32.All bacteria need the following for survival:
$ }6 n% E! o- B- u2 }( y1 f! H# A所有细菌生存需要以下哪些内容:' N) j( v, T" x' k& ~+ g: z9 G. b: u# e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 l) g; f2 ]# t! E

# ]( }6 e; @2 ^33.Which of the following correctly represent critical control points in a HACCP system?' D, H& @9 h3 k' e% j' T& n
以下哪项正确表示了HACCP体系的关键控制点?& |5 F; v5 y. x8 y1 y+ D9 k# s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 p, F4 Q4 K% h4 O4 X% p食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  |. r# Q3 y9 Q, j; e$ i0 s! u2 k% G0 N# W! j- I- W
34.Which of the following is not an example of a carbohydrate?; Y7 H9 \: N' K! O! F; h# g
下列哪一个不是碳水化合物的例子?
- f/ h7 Q( d0 V; i8 UA:Essential nutrients 必需的营养物质) j5 w8 m8 @$ d

& h3 q0 F/ s6 ]* {8 Q35.The process by which a liquid fat is made solid is called:
1 P- \( V6 M/ h% u) E5 X液体脂肪做成固体这个过程叫什么
+ j! K6 v/ Q. m; [/ G8 W1 D" a/ ?! `A:Hydrogenation  氢化
* {# U8 i, P) h, W" w+ y1 L/ _
/ }( L% v$ G8 [- R5 f) k* E36.Which of the following is not an example of a fat substitute?
1 o* J1 ^) b5 ^6 I下列哪项不是脂肪替代品的一个例子
+ v, r8 s1 Z0 Z/ ?! x4 d; k/ WA:Acesulfame K  安赛蜜K表
& o8 v  \6 n% E$ j% T/ j; S; c8 @
37.Health Canada requires that a product labelled "fat free" contain:
% f0 P; J( m; k加拿大卫生部要求的产品标有“不含脂肪“包括:
& F+ C; H' p! x; C/ DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 t; I' I5 w& |$ W

/ A7 e( i- N0 J38.Which of the following is not a problem associated with converting recipes?3 A/ F$ A4 u& \/ X: `
下列哪项是不相关联的转换配方问题?$ G* y' @# H1 V; ?: I( W9 n' G
A:Unit cost 单位成本
2 f# {. X8 l- }! u0 y' e2 i% U4 {& |2 q, P9 k( E
39.The condition or cost of an item as it is purchased from the supplier is called:0 V1 `4 l- f- W
从供应商采购的物品的品质或成本叫什么: v9 X7 I; U+ F0 f: H: `0 R
A:As-purchased cost 购买的费用
- R6 b, q, p' s; S  O1 |- L0 q" \+ v. e3 w7 e0 e+ C6 {2 S
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 C: ]. W) d% l1 M在新货到来之前用于日常所求的必要库存量叫什么
: P1 n' g: S1 S6 G" A' pA:Parstock 基本日常最低库存
1 S! o0 I2 G3 T* t" B* J
' i  f7 q6 m3 h* T41.Which of the following abbreviations is used to describe the proper rotation of stock?+ j8 y' i- s  R; F: C% {6 j& J
下面那个缩写是用来表明正常库存流程?
! c. O' z- x8 P1 v% k0 FA:FIFO=FIRST IN FIRST OUT 先进先出* F; I5 [* g, ?6 j# T' j/ H

/ o- `) u5 d- E' J' ]* E/ U42.Which of the following knives is used to turn vegetables?7 e* s" U/ d1 j! \: q9 F2 P& u* x
下面的那把刀是用来打开蔬菜吗?, n& g' E/ F8 y$ i5 H8 l
A:Bird's beak knife   鸟嘴刀% E6 n6 ]( k0 \  _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 c7 y! ~6 F* {+ A! q8 U5 ?0 [& m1 `9 z/ J
43.What is an instant-read thermometer best used for?
; j% K! G8 N8 ], _即时读温度计最好用于那方面?0 f3 O& g6 k+ g' s  U
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 J2 X9 t8 g; [5 N" P

0 Z+ y/ M2 e% |/ e6 g9 C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 B9 I# V3 W1 ~  I* x
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 ?( R" _  U9 G: W
A:Cast iron 铸铁
8 i; ?9 Y" y  Q7 v% I0 N$ x: v) w+ |
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 m; I$ }  }, Y
哪件装备下面有一个可移动的碗和一个S形叶片?
( F3 F& t' t1 y" f$ w9 @A:Food processor 食品加工机( W& }2 Q* M1 }# f# ^* F
http://www.google.com.hk/search? ... iw=1263&bih=572& D+ e; X; U# I$ o, I% }
& P, q4 [0 u7 m$ }
46.Which of the following is not a rule for knife safety?% W- p( ?/ u4 ~! ]8 m7 L% V
下列哪项不是用刀的安全规则?
; ^# e( i  \: P! G& V% e; yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' s4 q* e' D3 _; O8 k. h0 ~

" g4 W% N2 L8 U$ B4 f& r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 M0 }- \2 \1 Y  W8 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 I$ j( r  n1 z7 l* Y  wA:RondellES
1 W- V7 P0 e$ ~1 _9 ]  h+ o6 zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ d2 H( M/ r  T) R/ y6 M

, K2 V9 P3 q4 Y4 @1 n7 `& V3 ?48.Which of the following is a diced cut used to garnish soups?
, \; v* S- y: ]6 R. F4 v6 H7 F) W下列哪项是切成小方块用于汤的装饰?
! w: d+ d) [* d& o3 C- KA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( c0 y$ `; s. H4 o8 n2 b- v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ X) s( J( r, Q+ M/ P7 \& [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!!——
5 y, B8 O# W" z: P& [# ?6 @8 y# B* ]A:Gaufrette + X" S2 P# I3 g0 Z* u) n# ^) h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! Q, g  u. K: n( h* h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% e: U, S& y- |8 D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
' P, m+ o9 L. j; q+ ?2 z( S% {9 v' e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 e6 q* c8 |9 _6 n
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)
7 x' U# N8 b0 \2 YA:Cilantro 胡荽叶 香菜
( s) X" x7 R% G8 w6 q# L  |- yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
" C) G1 w, e+ }
" d9 o. |; z) o# K: }1 M: [60.Allspice is made from:
' t, v9 x% t$ J  c3 c 多香果,  多香果香料是什么
! T' k! q5 L+ {! Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. R$ K. e) q; r% U4 z1 e6 @3 t
A:A dried berry 干浆果1 _- Q: ^# }7 a
1 B& L5 \1 c/ M6 }7 ^
61.Which of the following are used to make a sachet d'épices?
! J! Z3 k+ Y6 \6 U下列哪些是用来做香包德épices?
" |0 i1 n* m, T, n: R, S/ q1 Nhttp://www.sachetcatering.com/
5 s, h1 R  c) B7 r4 t+ K  J/ rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ g0 Q8 g9 c& U; L- J, D
1 c# q* X" C; g( e% w- [$ ~
62.Which of the following condiments are not soy based?
4 K8 X8 w1 R  d$ r2 u- G' b$ k下列哪项不是酱油调味品的?) X& [* D1 A! z
A:Wasabi 日本辣根
9 g/ f' Q4 T+ U* ~2 L. X3 K3 s' e1 a" h4 p4 T
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 R7 y( y& P) h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:) j9 O) L% Y8 C5 ]# v
A:Pasteurization  巴氏杀菌. g- S, [; g) B0 F
3 q3 `( J0 T- A* P
64.Which of the following steps is not the correct procedure for whipping egg whites?6 |* [& u, s! ~6 s6 t( F1 m2 k) I
下列哪个步骤是不是正确的蛋清搅打程序?% i4 u- Y5 e4 y2 a/ C
A:Allow to rest before use. 允许休息后方可使用。; k- R  O! z5 n

1 O0 j9 B) W. n, a( A( b7 a5 V65.The weight of a large egg is between:一个大鸡蛋重量介于:6 J& U+ N% N( t& B$ T# j/ s2 T% R
A:56g and 63g 56克和63克9 S! k0 x) I; d' E0 K
  a# d* G7 H5 @  ^
66.Evaporated milk is a concentrated milk that is produced by removing
* C0 i! \+ G6 R& l- q: u, [) X炼乳是一种浓缩牛奶 是去除什么做的
: ]9 O; k- d5 iA:60% of the water 60%的水
3 f2 q- A1 r7 |5 I) J, e' H8 I0 G$ j1 ?( A; h& k4 R, N) |
67.A method of cooking that transfers heat through a liquid or gas is:
- D$ J, |8 {6 ?一种烹饪方法,通过转移液体或气体是:$ ^' B5 @  E7 i- [5 V
A:Convection 对流
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, p8 K+ r5 O1 X68.The cooking of starches is known as  烹调的淀粉被称为/ U$ I! v# M( c% J, T2 }0 G
A:Gelatinization 糊化
( q& U  u: V$ P, Z" S$ x  m. f$ }5 b( r7 a4 d
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, S8 U+ N; V& F% g; Z0 j+ lA:Braising 烤6 V; r7 d; n4 n  {% A) E
' ~) Y8 u! ]# ?  F- p! Z3 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:  K/ K3 F+ c' X; ]
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% F1 Y- ]- I- K$ j: ~. g
/ p$ l1 Q; P8 ^: x4 {
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
+ p* y3 M3 P, M# G% [3 u# v4 A/ DA:Fumet 原汁$ Y3 Q* ?- ^  O+ S7 P% T5 C

# W7 C6 G6 D/ d. T! E/ H8 t9 z72.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. w# V) h$ G4 J: U; z. S$ a' U' _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
' T  m5 l2 U1 w5 [" s- z1 ]" ~
& f5 q1 D+ j% D1 R2 }1 A73.Which of the following is a principle not used in stock making?
8 f0 {9 P/ P4 Y  T下列哪一项不是用于制造高汤(低汤)的原则?
$ ], e; y  B# L7 MA:Start the stock in hot water.开始在热水中操作0 T# Z) J$ Y2 y5 w3 }
/ e- n* L6 D$ u+ i
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) g% e5 [: [! v8 ]+ o
A:Remouillage 法语熬汤0 `0 f4 F) ]' q. j' M  _/ ?
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