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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) V4 h' X- s/ e2 V. B7 A0 R

& [% |6 P3 G  R$ M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。8 T3 U9 ?  S+ `. i0 k6 T8 g
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
2 m( ?7 a7 A# z! N1.Which of the following methods should be used to determine doneness in a New York steak?
5 P% y: E) f" j& 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)& Q  n9 u4 k8 d5 s. ~8 t9 c
A: pressure touch. 压力触摸
! a3 x" Q3 n% g* I5 c4 `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! s; _8 b/ U% Y6 j2 U2 z6 g8 ?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+ [: M1 I$ X' V3 x
A: acid  食用酸& s! y4 W( Y, \! e7 Q7 t. a
3.Vegetables are major sources of which of the following nutrients?, ^6 P8 @7 U/ W5 v: n/ s
蔬菜中包含的主要营养有哪些( O. d* |( C$ z* G# t& _( h4 Q" I% {0 B
A:vitamins and minerals. 维生素和矿物质。
, M0 m6 Q5 w& P4.Cauliflower is commonly served with% x, k( Z# O' m7 U
花椰菜(菜花)最常见和那种酱汁搭配
- ]! u) G! B$ M/ Y3 gA:Mornay sauce. 奶油蛋黄沙司6 a9 F+ ]# R0 U, O0 s6 y
5.Which combinations of products are found in pie dough?
$ }& c6 O" Q5 o5 P$ W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 r( I* ]2 x
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, _! c3 l  q) V1 {$ x% r
6The French term for mussels is 法国语青口(海红)叫什么
! {. k. }3 j' g* _* c1 m$ \9 `, BA:moules.法语青口,海红4 \) F2 e( [* Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% W, @3 a1 U. ~5 x/ |6 Q
A:faintly fishy. 稍微有点似鱼味: V1 T  [: q- p* L% a8 N% R( Q
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 |. m! @/ G8 @# h
A:2 days. 2天, ~4 i/ C: Q/ j$ C
9.What are the principle ingredients in ratatouille? ! R- o$ F* L5 o6 e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). m) r7 C4 Y2 F7 H& ~! X* K. b
A:Zucchini, eggplant, green peppers, onions and tomatoes" @% A! r1 {& r5 A2 U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 ^1 I8 y4 ]7 b) x10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& s$ b. ]# h  q% S& j
A:cook food in quantities that will be used up within 20 to 30 minutes.9 K+ w& I. g8 p7 U5 u2 T, O
大批量烹煮食物要在20到30分钟内
+ R7 E' r% G; X* X* L% n5 O- ~11.What person has the authority to issue a Health Permit?! v( M# j, n' {) p7 z' ^/ X9 N
谁有资格颁发健康证(卫生证)。
. E/ a) A" W+ ~* L4 @. XA:Medical Health Officer.' w$ c) k' m& U
医疗卫生官员。
7 |6 M" ]+ X; p3 K12.For what period of time is the health permit valid?
: w, k; n+ l8 m7 R7 n3 @健康证的有效时间是多久?) F, ~  p) p/ T
A:12 months.12个月
( L' \% X. \. \# ~$ d5 D13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 f- F/ W# o! Y* D) ~9 n3 p& J
在食物和饮料准备区,通风系统换气的标准时什么* A! @+ C/ x' g# m* m
A:08 times each hour. 每小时8次3 ?' M9 x. j) ?9 w0 j* u: H0 y
14。The minimum temperature for manual dishwashing in the wash sink is
" ~4 |9 [$ W, `7 o% Y6 h8 ]4 j# m手工洗碗,洗碗池的水温最低多少度?6 [9 L# ^7 I! Y" b! D, z- D
A:110 degrees F (43 degrees C). 43度
2 p5 g6 g# e, W# j5 s( `/ j15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: `8 t) f: {( F! e% f. Q) O用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. @4 X: [1 E& r- w4 q
A:180 degrees F (82 degrees C).  82度. X0 z# H. t4 ^0 l- O/ j' j
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  c% E! t9 O6 V" b用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 u8 g6 t3 H, X+ \. c1 t1 x. P8 OA:en papillote.  法语自己理解; L4 |$ c# Q  {) w+ C
17。Wing or Club is considered a
* [" }- L! @7 W9 B  v: z翼和CLUB 被看做是一种...
7 ~+ t- x$ `3 J. o' X. q5 SA:Bone- In Cut     带骨切  L* q5 Q; w0 Y0 _( ^
18。New York is considered a   纽约牛扒被看做是一种' \9 {2 u- a# N" {3 I, z
A:Boneless Cut     无骨切
6 L9 o: e* F  C1 ~8 ]19.In general, a court bouillon for freshwater fish will contain) Z. t( f2 P' `. _% c  b3 k
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 ~# `- I; l& L! w3 B% v
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 M6 ]8 Z: I5 H- s9 B& {
和做海水鱼同样数量的调味料和香料
" }0 b7 ^& o1 M2 r$ N20.Anise is very similar in flavor and appearance to
" N  p5 ]9 P4 W, t八角和下面的那种原料有相同的味道
/ O( V8 j+ n' ^( q0 HA:fennel  茴香
% o  A5 I/ I; u# o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ v1 G5 B. P9 a4 z- D
下面那种原料更像大葱且有平面的叶子3 n" n, ~( W) N- c
A LEEKS  似蒜葱 (这边人叫京葱)
( f, J% [# o& p8 t22.Which of the following cutting shapes refers to a small dice
) a. U, K6 v4 b) }& v; T3 u7 i下面那种刀切形状指的是很小的粒(末)
  x& k: Q  X0 T% `6 l! W. yA:Brunoise. 法语: 粒或者末,先切丝在切成粒。( `$ Y& E9 O! n% |
23.Oil is added to the water for boiling pasta in order to
6 `0 p) x# ]2 v) D向煮沸的pasta (意大利空心粉 )中加油是为了# b3 f$ v2 X& `0 G
A:prevent the pasta from sticking and to minimize foaming action.
5 F( Q7 k$ p# e* v防止面条黏合并降低发泡。
* S1 {1 ]. i8 A$ c( J4 B; s24.Which pasta dish features pine nuts and basil?
# ~9 s. G8 ^$ H. l! j- c下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- o: M) f' G+ v! J& mA:Pesto.一种绿色的意大利面酱 3 Y% c8 ?8 W( U* {
http://www.tianya.cn/techforum/content/96/563836.shtml) Z% x8 Y. i- M, r
2 `$ t& N5 a/ c  R! u7 }
25.Which of the following is a spring vegetable similar to spinach?
0 B) k) L# {" c下列哪项是一个春天的蔬菜类似于菠菜?4 W% u9 |3 {- S% ~) B# K( V$ \6 [
A:Sorrel. 酢浆草。
5 e% a, @0 M/ S% L7 dhttp://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:
" q; f0 U; E% x哪位厨师最早带来高水准浮夸的美食# V! f: B0 X; X* y- I) s8 Z
AAntonin Carême 人名 安东尼·卡罗美
( ?: S' e0 T# D, \/ V% x) r$ ~1 m6 m9 }! k, R+ o# g; Q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: `5 b& V9 u# z$ R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ T" c, t1 v3 t- [9 N2 D5 H; f; [A:Cast-iron stoves         壁炉$ g: \0 I7 S( e9 H  P
http://www.usstove.com/products.php?id=6
! Y! `1 `: S' _9 A+ ^5 R5 v" g/ U  U$ C' J" L2 l( `
28.The French term used to describe the roundsman, or swing cook, is:! M7 s3 n' m4 h
法国术语,用来描述roundsman,或摇摆厨师是:
  B3 |$ |, b; N# q, S0 Z. {" BA:Tournant   图尔南! g  F+ n+ B+ P; @

) Q' Q5 a) R8 W29.Another term for the wine steward is:
4 z1 c; I3 `" R葡萄酒侍酒师的另一个术语是:2 n3 l  \+ y' }9 g0 f% Q1 y
A: Sommelier 侍酒师- ^+ x9 Q7 B: _- J) S" u, R$ D

+ l$ Q3 c% ]: P% ~: G  O1 L( }30.Molds, yeasts and fungi are examples of a:
: s3 V( V. N! |7 B+ E霉菌,酵母菌和真菌是一个神马例子! K1 p3 ]  Y, _( R# n7 _. I9 E
A:Biological hazard 生物危害
" h0 @1 y# ^' _2 n( }' E, C8 z3 l+ b: ]' w) Y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; W* Q; o) [, v8 J0 W根据加拿大食品检验局,食品的危险温度区在多少之间:
- v' Y1 ]) |3 m3 G- k7 gA:40° and 140°F (4–60°C)     4-60度7 X) n9 q& L! \; R! c" ]1 Q9 n

! y$ w) V* q3 J* m; i7 B32.All bacteria need the following for survival:) G- [* V0 o# B( S% b/ s
所有细菌生存需要以下哪些内容:
- N) h+ K6 F+ G: ]- |A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 P9 y/ g4 l1 y# {5 J- h
8 b0 Q  J) H) i+ [( n: z- _* ~33.Which of the following correctly represent critical control points in a HACCP system?
8 S$ r0 h  ?& J+ u4 W3 B以下哪项正确表示了HACCP体系的关键控制点?
( E6 M; h# a2 ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! M* G, V( Y8 ]4 Y/ y食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 V6 v- H7 S. I- u
) W1 |/ n  j) X/ N0 _
34.Which of the following is not an example of a carbohydrate?7 s, l, `  t6 [4 V2 S
下列哪一个不是碳水化合物的例子?: p+ I* W  ]* g! T9 O; a# Y3 b: f" B
A:Essential nutrients 必需的营养物质0 e: W( C5 d4 g6 b6 {6 f- ]
4 g6 o$ H3 J6 ?# I7 @
35.The process by which a liquid fat is made solid is called:  b# @! z" [2 B4 r
液体脂肪做成固体这个过程叫什么2 u1 ~  U+ c1 n  V: K5 f
A:Hydrogenation  氢化
; t- ~) a8 L; [- w6 t
5 p" z' X! E$ l5 I" X/ C& a* q8 _36.Which of the following is not an example of a fat substitute?* v; K7 C2 T6 Y3 V6 P) {
下列哪项不是脂肪替代品的一个例子: L4 k  m' Z/ h7 E
A:Acesulfame K  安赛蜜K表; o: j& T; P3 c- R0 l( u/ P
$ _* q/ D0 |0 L, s/ P
37.Health Canada requires that a product labelled "fat free" contain:
, s" `) l6 b  r4 v6 i加拿大卫生部要求的产品标有“不含脂肪“包括:- r2 ^6 ?; v6 o( [- b2 f& [8 j( @! I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- S- w! H; @8 `6 u
& ]$ L. y" Z) w& U
38.Which of the following is not a problem associated with converting recipes?" e7 k6 @7 S% u1 \
下列哪项是不相关联的转换配方问题?
7 h! R: g, a# B3 s% m- ~A:Unit cost 单位成本
* T* u, e5 M3 ^1 `# }
& {. x2 d  J- h" U5 d39.The condition or cost of an item as it is purchased from the supplier is called:
5 E# u' ~9 i& @8 @从供应商采购的物品的品质或成本叫什么
9 ~* I2 T/ a6 w- E4 v( aA:As-purchased cost 购买的费用( q; F  h& V0 C0 S

- t4 J( e3 }, e4 u+ P& v: l40.The amount of stock necessary to cover operating needs between deliveries is known as:: Z( r+ w& s3 x( A2 l2 @' e0 ?" {
在新货到来之前用于日常所求的必要库存量叫什么
: L: F0 U; C$ F. T" K, l% rA:Parstock 基本日常最低库存
0 c0 f4 W! A+ T% g3 f
5 Y: [% R/ g8 l% S8 A! Q  P5 S41.Which of the following abbreviations is used to describe the proper rotation of stock?
! x5 G) x: B) j- X/ h下面那个缩写是用来表明正常库存流程?
2 q4 j+ O* {& J( K) p: RA:FIFO=FIRST IN FIRST OUT 先进先出
3 X9 _$ q+ j5 `' K/ o& K' ~! O! N( ?5 @, F0 G) f) W  a6 o
42.Which of the following knives is used to turn vegetables?: {+ e: b9 i# @+ h5 c( T* v; b3 `
下面的那把刀是用来打开蔬菜吗?
: Z. k9 F6 Z, N) ?+ C4 @1 i1 CA:Bird's beak knife   鸟嘴刀$ T! j; ?- f1 }0 u  m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, o+ T- d8 d+ P! b' q! c$ n) X5 g/ _# [

# G: P) r( _- O( K( ~$ h& W43.What is an instant-read thermometer best used for?$ x$ a/ O% K! \5 P
即时读温度计最好用于那方面?" p# F! h: Q3 c
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 v8 N1 H2 Z) [/ p' P( G9 ]

! d9 J5 K. R  V9 L5 T( `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  k, B( y) i" H  |6 N0 Y下列哪些金属材料受热均匀,通常用在铁板而且非常重
( W6 v2 }* O1 m4 [, V2 GA:Cast iron 铸铁, |! z; M6 l( ^7 K
- n+ Q( n3 T( A$ o7 z  ^
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, b* W* {2 F, f# J+ z3 N
哪件装备下面有一个可移动的碗和一个S形叶片?
5 T" Y0 D. H1 O, W. RA:Food processor 食品加工机2 n' X, W: @6 |1 p, B. f& S
http://www.google.com.hk/search? ... iw=1263&bih=572
0 o  [& Z; G- g6 r# I% w& L4 ]7 r# l; k! [$ k
46.Which of the following is not a rule for knife safety?
: C, S7 h( i2 y( x: R$ g( |8 f2 \/ N下列哪项不是用刀的安全规则?
; h! |4 V0 l0 C! t# DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ P' ^) o5 @$ m+ D8 `

( r2 J) I/ _! E/ z, d$ t2 g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ H$ W+ Q  l- M* n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 g) k" |; L% t9 [1 WA:RondellES
& D2 }$ x6 F6 m( q5 ?. Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ v# \, |- N  _
8 A' n7 ]$ ~$ B& i) u48.Which of the following is a diced cut used to garnish soups?. r# \1 P" C6 E) _% P9 J& \
下列哪项是切成小方块用于汤的装饰?
/ Z" r- I/ M; H) XA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ ^1 @! n8 |4 r; L4 B$ E7 ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 a( D8 z. C% q7 ?7 ~& d4 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!!——
4 [. f$ G* o7 b7 a& v9 q/ H* OA:Gaufrette
% Q  B4 j: \3 ?# o# }/ gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 E% u+ i+ O: P& Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) A# q8 m8 Y" ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: l* m* u: R2 a' Z# @7 F& E  P' A5 w
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 u9 f$ o5 x0 z8 b3 u3 k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)
& ?$ t) x! F  y+ k) y. sA:Cilantro 胡荽叶 香菜
& e" R% U3 F6 q; u2 X% J+ Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' \" ?5 G  ^: H8 ~8 w( y& T7 x
0 E. J* F7 H! Q. [: g+ D60.Allspice is made from:
( A/ h9 u, h& {6 a+ t 多香果,  多香果香料是什么
; s" }8 v. b0 khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, Z8 u" g* D+ \  z4 c
A:A dried berry 干浆果+ A7 L& K* W5 f# Z% f% I1 E5 e1 b8 C
: Z& z1 h& h* Y; O6 A
61.Which of the following are used to make a sachet d'épices?( s8 `) x7 ?7 i* \$ j
下列哪些是用来做香包德épices?
4 K6 u% }& ~( S2 q; Lhttp://www.sachetcatering.com/, ~+ N# p8 W9 M( ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 |& f9 F( t5 ~( Z' D9 K: c7 J! W6 ~- i4 c( q6 x3 k4 q8 H$ V" ~
62.Which of the following condiments are not soy based?
6 j& D* _2 G% p3 T9 B( I下列哪项不是酱油调味品的?
, M0 T7 P5 s$ {* f  f; K( IA:Wasabi 日本辣根: J; @& o. O0 z/ u  [! k0 l
$ r( @3 T7 v3 R/ Z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ Q- A5 ~6 M- [7 u
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:
2 v# f, i+ D& [, Y% d& l9 M: oA:Pasteurization  巴氏杀菌- ^& b$ z# q; f- Y% n! A
8 _5 W$ x7 u, Q: S) e: U+ ]
64.Which of the following steps is not the correct procedure for whipping egg whites?
! q% \0 }1 M$ d) y下列哪个步骤是不是正确的蛋清搅打程序?& J3 `* [# B/ H! d3 I! Y" e
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
. y9 H+ R  T2 q6 D4 S) o: SA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
2 {  |) r9 H, L: a. S& c+ [炼乳是一种浓缩牛奶 是去除什么做的
8 ]$ t& W- M6 DA:60% of the water 60%的水8 m* ~1 R# T/ U6 k/ V2 R1 ~2 s
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67.A method of cooking that transfers heat through a liquid or gas is:0 O) ]  X7 V6 z. v8 [
一种烹饪方法,通过转移液体或气体是:1 G  w7 \( M3 ~  e% _2 ^$ ]) E
A:Convection 对流0 C1 h6 b6 M' _

7 u5 a1 M7 w& Q% B0 n4 U5 j68.The cooking of starches is known as  烹调的淀粉被称为
) d2 r5 k. ?9 t. r5 e9 LA:Gelatinization 糊化
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/ e0 i3 ]& }& f7 }8 C( z6 ?1 _* P3 {8 R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ A# m9 J$ I- I5 [! c+ |# E& I4 a' A, SA:Braising 烤1 O1 J2 \& r9 G
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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:
+ }% x, @4 W& IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( `- [5 E; H7 y5 d; y0 m% S

) ~7 q8 Z, x3 L7 j" z71.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  i, |( v3 n# U" u* {" Q& k. I( p4 pA:Fumet 原汁
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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& F: H8 ~5 e; S! ]( m
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?* T" E9 ]% @7 l) o7 |$ ~
下列哪一项不是用于制造高汤(低汤)的原则?
/ a/ y! A1 E( ~/ uA:Start the stock in hot water.开始在热水中操作, e7 m9 z( N0 d% W  `* }

* m& D; Y. f  D) [7 L74.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
! R( u' `+ q- Z# K7 u) VA:Remouillage 法语熬汤
( l$ {8 K: Y! m4 T" O9 ]http://www.haibao.cn/blog/post/176242.htm
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