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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。
8 y" g4 o  P  J% p: J
: x3 S, y  N' b# M- P. w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。
7 s7 w. V2 x# ?6 U8 X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
! k, x( P) [7 g1.Which of the following methods should be used to determine doneness in a New York steak?$ Z4 A: ?( d6 o( ^  g) x, 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)9 p% J. Q3 k  m. A0 M9 a- B
A: pressure touch. 压力触摸
* P  j, V$ |, {6 A; a3 v2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ U9 [, s" e9 l! x/ Q7 E1 M/ `
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" l3 J9 t5 E' E9 M! C. h1 O
A: acid  食用酸
' }& @5 s- `5 h' B1 R0 ^3 A  T3 d3.Vegetables are major sources of which of the following nutrients?+ a4 A: H1 C/ o0 Q  {
蔬菜中包含的主要营养有哪些) Y8 r8 x0 h$ j, Y% \7 X7 N
A:vitamins and minerals. 维生素和矿物质。
0 ^3 Z, o; E2 Q4.Cauliflower is commonly served with% z; B* H2 x+ |9 Z
花椰菜(菜花)最常见和那种酱汁搭配0 D$ c- `0 C/ x6 |: K3 z! z
A:Mornay sauce. 奶油蛋黄沙司
' N! o+ z/ U  D  k: \5.Which combinations of products are found in pie dough?
- I& @  Y- k  w! [: o下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& @7 [6 _7 y- {! hA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' B- e& W5 u1 a+ A0 m, n
6The French term for mussels is 法国语青口(海红)叫什么
5 o) p. {. d' U; j/ kA:moules.法语青口,海红4 Z# T) U3 a  i) R% K: s' P% q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* r, J. a  a/ ~- G% p6 }, P) ]/ m
A:faintly fishy. 稍微有点似鱼味. z1 U$ X$ `" j0 e
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 V2 n! K9 [& K9 W7 `# xA:2 days. 2天
: o9 S# J$ _# J5 q# Z9.What are the principle ingredients in ratatouille?
: }+ g0 j+ E& w9 A炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 T& x; ?3 ]6 e5 n  Q9 ZA:Zucchini, eggplant, green peppers, onions and tomatoes' Q4 J% D# ^0 [7 ]# r. y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 @( e# N9 O% `7 Y& m3 H, B0 i10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! M! @2 u" d4 E  D
A:cook food in quantities that will be used up within 20 to 30 minutes.# p" E  \+ |# M. Q5 L. u3 m# K4 }
大批量烹煮食物要在20到30分钟内
- N) r! P  \8 \( N11.What person has the authority to issue a Health Permit?5 }  x; A+ y3 s0 ~
谁有资格颁发健康证(卫生证)。& y  C# r! o% [
A:Medical Health Officer.
) J2 h. i. k0 j: h/ A  ]. t" }医疗卫生官员。/ D. B+ a/ i' m+ V+ t- t8 h! L
12.For what period of time is the health permit valid?
7 o1 ~: O0 \+ F, k- ~$ W3 Z健康证的有效时间是多久?7 E. ?5 Q& }' R* i
A:12 months.12个月8 v% k9 o& m% x5 n! ]  H! t7 b
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ P" p8 S% O, y+ X% x  v- h在食物和饮料准备区,通风系统换气的标准时什么/ V1 ~4 M& f6 n# p" u
A:08 times each hour. 每小时8次
7 `" J* ]  |! t8 l' w$ a5 P7 ]14。The minimum temperature for manual dishwashing in the wash sink is
& K5 X1 b! s% |( i8 q手工洗碗,洗碗池的水温最低多少度?# X0 Q' ~1 p7 N' P9 b; O
A:110 degrees F (43 degrees C). 43度
7 m3 S* X+ P0 d" z* L15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' k, K  ~, V# ~用洗碗机洗碗其最后一个工序冲洗的最低温度是多少4 m8 `7 M/ G0 L2 r  h
A:180 degrees F (82 degrees C).  82度/ j" X2 \  {8 A* ]& |8 K
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ |0 P* m+ ~1 B2 \, `, P1 e! S用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: {& s( O, ~( E$ `A:en papillote.  法语自己理解5 m8 B6 C6 s/ _& @1 V4 Q2 z
17。Wing or Club is considered a
# m( `4 a: E6 \! y2 k翼和CLUB 被看做是一种...0 J) O$ ~& A/ F( f0 l
A:Bone- In Cut     带骨切
7 n- l8 O% J5 x7 ]' J+ R" e18。New York is considered a   纽约牛扒被看做是一种
9 \* o7 O+ ?7 ?4 h1 D- iA:Boneless Cut     无骨切6 e# i  h, j' t& }
19.In general, a court bouillon for freshwater fish will contain
0 z9 A3 P( p& }! N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
1 {( M% }4 R" C7 }6 CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; [* j2 B* n* \6 Q2 G( h
和做海水鱼同样数量的调味料和香料6 s4 `% h7 }& @
20.Anise is very similar in flavor and appearance to0 I5 n$ b% u8 k1 s" a; ^
八角和下面的那种原料有相同的味道
1 U+ v  [! f0 W- s% l- V& EA:fennel  茴香
  y  K/ q/ h: d: t21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# H( R/ ]- }9 ]4 [0 j! }" O# |9 L下面那种原料更像大葱且有平面的叶子
7 Z6 r" ]- T  l: Y0 ZA LEEKS  似蒜葱 (这边人叫京葱)0 R) E! t1 `7 D& k. v" {  S
22.Which of the following cutting shapes refers to a small dice  S8 a. S/ f% Y; t( b. l; u
下面那种刀切形状指的是很小的粒(末)
6 s( t% R' y: t! C! ?5 o( M  B- \8 jA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% R7 _4 e6 }$ B* X" N3 ^& h. H23.Oil is added to the water for boiling pasta in order to; V2 C5 B& [7 p& W" L. ~
向煮沸的pasta (意大利空心粉 )中加油是为了( f0 ~0 ], |% [
A:prevent the pasta from sticking and to minimize foaming action.
) q4 s0 b* e8 N: N  a# S防止面条黏合并降低发泡。1 r# Y) K7 x0 k) o. @
24.Which pasta dish features pine nuts and basil?/ t+ {" r; a" r; c+ d1 G
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 H) L$ ]; m5 Q. _  E0 F+ o: cA:Pesto.一种绿色的意大利面酱
2 t1 Q  Y! z( n  J3 o$ Uhttp://www.tianya.cn/techforum/content/96/563836.shtml* j- a0 t* D  v/ R0 K  G; x

% R# [) W; B/ w3 P# K4 W25.Which of the following is a spring vegetable similar to spinach?
/ D& Z7 K( v& E6 ?下列哪项是一个春天的蔬菜类似于菠菜?& [' c7 q# D$ l  u  |" T. S
A:Sorrel. 酢浆草。2 g" |0 k  ?+ Z' K+ v/ D8 n' T  o
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:& D& ^7 Z& r" c2 \
哪位厨师最早带来高水准浮夸的美食3 h# i; j8 O/ @
AAntonin Carême 人名 安东尼·卡罗美3 `% `+ }, _5 z0 \: O  i$ d" z4 D8 M
" }6 U! V- l# _2 e
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# G, Y8 g5 V; V1 ]7 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 。
( {, C% V4 L/ VA:Cast-iron stoves         壁炉2 f8 e6 Y8 a2 Q: |5 v
http://www.usstove.com/products.php?id=6
) {+ \& a* |' ~& }1 S+ o' j* Y/ O5 i" T4 X$ K& N
28.The French term used to describe the roundsman, or swing cook, is:. b4 N$ u: y2 n+ S) A( K! l
法国术语,用来描述roundsman,或摇摆厨师是:3 [/ e+ b5 `9 o: c2 E
A:Tournant   图尔南
$ v; {* I; L( e, e6 L2 a) s- s
; K/ C) i" _! C* }0 m0 ^3 h29.Another term for the wine steward is:! q6 U& P$ `4 t6 ^. a$ {$ |
葡萄酒侍酒师的另一个术语是:
% `7 O7 P1 C( ]" P1 P1 `8 ~' Z1 V, a- WA: Sommelier 侍酒师
$ x3 m- b$ ~  i9 |4 k4 e3 D2 c+ e3 K* M3 N* s
30.Molds, yeasts and fungi are examples of a:* E' C- j& `% b1 d5 D, U
霉菌,酵母菌和真菌是一个神马例子
( @$ i. x9 \/ [! X$ y4 aA:Biological hazard 生物危害
' ]; l2 C$ h8 \
! H. I! N) x3 v# |' b) K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 z5 C) C0 ~- m: Z7 m
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 h( s: [' U7 g# uA:40° and 140°F (4–60°C)     4-60度
! u' s+ V' K+ w+ a1 F. u  t# o0 H1 E4 I, W7 h
32.All bacteria need the following for survival:* `4 K) B: g. F
所有细菌生存需要以下哪些内容:+ a7 B( k7 a+ B1 U5 O5 f
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# K6 u  L9 ^$ ]$ Y$ M8 g5 `' s) {* b

7 A4 R$ c, `0 _3 s* @8 k  Q33.Which of the following correctly represent critical control points in a HACCP system?
  C4 F& n4 h6 y! T以下哪项正确表示了HACCP体系的关键控制点?" h, Z1 V! I: O/ l3 N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* E; ?  T- _" s/ t7 T4 S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. Y+ M4 Y* z3 q2 B9 \* {1 z4 o
, U2 m! Y, j& W% B( J34.Which of the following is not an example of a carbohydrate?1 e$ t5 \* n$ I. E% b
下列哪一个不是碳水化合物的例子?
- t" x3 V/ z1 m3 V% xA:Essential nutrients 必需的营养物质
2 e1 c( Y4 C4 q1 E( l3 J( c- g5 f$ [
35.The process by which a liquid fat is made solid is called:- ~" y: [/ z5 }  c! g
液体脂肪做成固体这个过程叫什么5 W7 C+ A# G+ @: j4 x/ E- ~" w' g4 u
A:Hydrogenation  氢化) B/ c# l8 O) o7 C7 Z& G* z$ X9 I

& Y2 W3 w9 X* H/ v& n* L2 E36.Which of the following is not an example of a fat substitute?3 t2 }) _# p4 r. f) ?
下列哪项不是脂肪替代品的一个例子
% _- @& a) W+ r$ {6 jA:Acesulfame K  安赛蜜K表3 s% S- Z5 V9 y9 t
8 I3 T+ L0 V/ C' Q: c3 m( J0 ]
37.Health Canada requires that a product labelled "fat free" contain:
) K4 N" K' Q& u: i* r( \加拿大卫生部要求的产品标有“不含脂肪“包括:
+ ^+ a7 s0 p0 p" z" }) kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  t. A; t# E# D! x/ X5 ~
) S6 y( M* S+ ]$ ]4 i
38.Which of the following is not a problem associated with converting recipes?7 S9 d+ A9 G% a! {
下列哪项是不相关联的转换配方问题?
3 `% i0 I3 [/ |, I1 IA:Unit cost 单位成本
* X2 s- J& \" i9 C7 o, E" Z+ v
* Y1 P  o( X% C39.The condition or cost of an item as it is purchased from the supplier is called:
) |( E1 O! \/ m' `2 e从供应商采购的物品的品质或成本叫什么) J/ B5 p! L) Y; T
A:As-purchased cost 购买的费用  m$ E  u* p" Z! u* \

& u0 K$ \2 u9 Z4 B; c5 M" m" N40.The amount of stock necessary to cover operating needs between deliveries is known as:
- @' W; D3 l, s8 t* w4 _在新货到来之前用于日常所求的必要库存量叫什么
% r3 d8 S$ b, {" L' f  MA:Parstock 基本日常最低库存" `# j& P& I8 R0 M% d' v  `+ b

5 o% O! F# f' X  {41.Which of the following abbreviations is used to describe the proper rotation of stock?0 ?. X) P( v( o/ F3 k; @3 K
下面那个缩写是用来表明正常库存流程?1 e4 K; F: ]( M# P; l
A:FIFO=FIRST IN FIRST OUT 先进先出* @8 g9 E7 M2 T/ O+ X
6 b9 m7 Y( s, k& M" X9 Z
42.Which of the following knives is used to turn vegetables?
" E, `' b; b; S/ \9 Q6 \( @下面的那把刀是用来打开蔬菜吗?
+ Y0 {6 a5 C+ p& o# h& }A:Bird's beak knife   鸟嘴刀
; ~: `- ^* {0 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 `: S; m8 u" F9 T

# R- r4 ]* R! W43.What is an instant-read thermometer best used for?0 @/ Z7 \+ B1 Y' |
即时读温度计最好用于那方面?+ f5 m. P( S; f/ O, E
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 q  b3 i* ?6 Y3 @( [$ d; S  A; E1 r" S; D1 e* i7 |
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 Y$ Z* S3 a8 d7 _* S
下列哪些金属材料受热均匀,通常用在铁板而且非常重- ~3 y7 M7 g0 |% x
A:Cast iron 铸铁" r" g) j1 a2 z+ J( g$ T
0 E  V/ P3 R6 m. l( ]
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) s  T* N/ ?1 G1 J# W- L- U$ i哪件装备下面有一个可移动的碗和一个S形叶片?( y7 h! L2 [9 O0 R3 C
A:Food processor 食品加工机8 U/ X$ Z1 U5 e( b2 {8 ~7 S
http://www.google.com.hk/search? ... iw=1263&bih=572! k5 a0 k4 Q$ E4 ]" z( e
  C: _7 q5 P* p9 Y- J* v) T, D
46.Which of the following is not a rule for knife safety?
- |4 b+ c. y6 x下列哪项不是用刀的安全规则?) j% n& M# X& R) c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 t& n1 }( @3 Z6 \4 p% [" u
- G% \5 a5 k0 C- H, ^. @+ ~
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( P/ X! C0 R/ `- ~% Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" `( s) ]% d; h, @6 b4 _2 d; N& R4 Q. ?
A:RondellES
) V. q: g; I8 @, G+ l  ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) M, O$ U. H7 H, O
% E' p, O5 r* L7 D$ W5 g  Y
48.Which of the following is a diced cut used to garnish soups?
1 l& N# @7 A* r3 {6 p' k7 u' O# D# ]下列哪项是切成小方块用于汤的装饰?( l, S7 O, Q+ D! P) h0 |" B
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ ]* b& f1 Y0 u' z; p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 `' D% D( N6 |. _' a
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!!——$ Q! N; t( u5 y
A:Gaufrette , \. u! r8 E& n; X, E' {4 }8 _2 A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. ?. _8 P1 \4 Q/ h* d" Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 V; q; }8 d% K/ ?3 v) E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% ]4 s: [) ^5 ^) Z* V  D) P
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)
* K  M+ n& d- `5 }' HA:Cilantro 胡荽叶 香菜) j. `& [- I7 A" I1 s* v5 k0 C: }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! y/ L1 Y3 _, K60.Allspice is made from:
/ x& S, T4 s  I: }3 q  ^# w 多香果,  多香果香料是什么9 X; `8 j' Z; `" q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  X: W; N3 S( _' _6 b
A:A dried berry 干浆果
; ?8 v1 S+ M$ L; ~) \  B0 _; ]: V7 Y  s2 U% A# y. S3 @/ w: o
61.Which of the following are used to make a sachet d'épices?
) x, r3 X; A! A0 D2 F' O8 {下列哪些是用来做香包德épices?
: x8 D/ c5 x  P5 R! Ehttp://www.sachetcatering.com/
7 r" c  V! R) V5 i0 V- {" p: oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% Y% y% E- j, }) W
9 F$ D+ m9 M3 G- a+ T
62.Which of the following condiments are not soy based?
6 U4 n. }, W$ \/ M: M# e下列哪项不是酱油调味品的?
: a8 K6 n" z, G2 YA:Wasabi 日本辣根
5 {  w& t. a, W, r6 q
. ?* o8 ~4 O0 @: H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ i1 K" r8 U7 n  b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 J/ t) V% Q9 Q! mA:Pasteurization  巴氏杀菌
1 G# _) E5 M7 W+ k
4 q9 [4 C* ]4 j6 `64.Which of the following steps is not the correct procedure for whipping egg whites?
# b* \$ s+ ?4 w, N6 H  o- f下列哪个步骤是不是正确的蛋清搅打程序?
! ?& u1 s! E3 C! _- XA:Allow to rest before use. 允许休息后方可使用。8 u9 F: @1 {2 v
5 o) c: n) j2 H' W; J7 R: @
65.The weight of a large egg is between:一个大鸡蛋重量介于:8 h3 f2 i$ _4 [; G6 M" a
A:56g and 63g 56克和63克* d5 G: K4 Y  A5 x8 Q, A

7 F& D) \) Y; B/ D+ [+ T% {66.Evaporated milk is a concentrated milk that is produced by removing4 J3 B9 _" v/ U1 k9 Z- `3 C/ D
炼乳是一种浓缩牛奶 是去除什么做的
. U# U$ a' [8 bA:60% of the water 60%的水
; \+ F. Y* c6 V/ p5 }6 [' W6 G! p8 {: M  q8 s4 X% s
67.A method of cooking that transfers heat through a liquid or gas is:2 t2 B3 z3 k3 D  m$ I8 y5 e* \# y
一种烹饪方法,通过转移液体或气体是:
( X. V& L8 A* h9 j$ r" n/ YA:Convection 对流( [: [0 Z% ?4 g/ w9 W2 o7 z* L

' `$ F2 c- D- j! i68.The cooking of starches is known as  烹调的淀粉被称为% z9 p; N; }& P# |8 T
A:Gelatinization 糊化
, t9 B( B4 {8 q4 N+ X5 q, f4 }  t4 m* V9 Q6 d. C; @: u
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* S/ [: O# }0 ?: {0 I$ mA:Braising 烤
7 {) c2 b0 @, \" \* C( B; Z; z% A2 B) E/ Y# S
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 e3 b% p/ fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ O& m; E' M/ S9 Q! V% B$ J
. l3 B/ {7 P+ G71.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8 C( J: X: e. z) P4 L, t( t0 V- {
A:Fumet 原汁
( Y" l% N0 O% y5 E6 U& p' }3 @/ l0 j2 R+ n4 L$ M; B7 y5 P3 \3 r, D
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4 n5 R; W% r- f3 \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ C: A4 h, i8 g4 A$ J( G% U5 i$ h; H+ f  a4 O) o& M" O& O( n, {( G
73.Which of the following is a principle not used in stock making?8 [; x) A+ _5 v" S% F0 T! E
下列哪一项不是用于制造高汤(低汤)的原则?
! M! Z5 m2 H2 q6 R, y0 S7 UA:Start the stock in hot water.开始在热水中操作- e0 z; P# W8 C5 K! Y1 w

! G( @3 h9 [/ M# O; o74.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8 B7 p3 n/ B6 ?
A:Remouillage 法语熬汤5 S' G( H/ ]2 ^. ^
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