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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。
+ Q& S" u+ h6 j8 e
$ l; H. x0 t4 k6 ~% J$ o# Y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。: n! U! D# J1 `2 G* q: X, h
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
" y! ?- p7 m* A1 \9 t1.Which of the following methods should be used to determine doneness in a New York steak?
, k" ]0 g4 X9 d/ \& `6 ^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)! B& N  k4 s7 @/ h% e* \
A: pressure touch. 压力触摸, `- }, c, E4 M* e* d. F; B
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ o' ?. X# W6 E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# r+ Q; j% {9 \+ z# E/ v+ k
A: acid  食用酸
& j# Z; A' X# `; `+ t3 K. ?1 A3.Vegetables are major sources of which of the following nutrients?
6 k0 M1 O2 @+ M. I0 @5 [7 g7 Q( |5 S- i蔬菜中包含的主要营养有哪些
" N. ^9 E6 u; M: L& V% Y% g6 qA:vitamins and minerals. 维生素和矿物质。4 M' c" `/ a4 a6 H! L
4.Cauliflower is commonly served with
; y) k- l: K# H7 H, g  ~花椰菜(菜花)最常见和那种酱汁搭配
: l8 Q+ N1 ?: f" TA:Mornay sauce. 奶油蛋黄沙司
4 \- j  G6 l' z3 k5.Which combinations of products are found in pie dough?
+ d( ]0 _5 G; G" {3 v' q7 Q+ c下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ K7 u; w) v( zA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 u+ N8 p! ?4 p+ m6The French term for mussels is 法国语青口(海红)叫什么: n3 J' L" W% {  J% G: X
A:moules.法语青口,海红
6 t& h$ o7 e# s2 G# ~) B7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 ?& ~, g) [) {: o4 n; _
A:faintly fishy. 稍微有点似鱼味
( ~' t1 m: r/ C" V* o" e6 x, f8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 H5 y) F1 e+ L/ p& n7 x
A:2 days. 2天
% r' u4 `" ?; G" @( j4 e9.What are the principle ingredients in ratatouille?
; `5 g! k% V% ~5 T8 j7 G- O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( d6 y; l0 q. h" j6 W5 K0 G4 ^$ `A:Zucchini, eggplant, green peppers, onions and tomatoes
$ d9 |% w- q' L& _西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 K- k. d& ^: _4 D10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, _+ j" Z1 n9 F. t4 u
A:cook food in quantities that will be used up within 20 to 30 minutes.
. V+ O, {+ {8 ]9 z大批量烹煮食物要在20到30分钟内+ ~* S5 l  d. r+ u  |4 J
11.What person has the authority to issue a Health Permit?
: W5 |$ o$ g) x* F2 h谁有资格颁发健康证(卫生证)。- P  w7 r. l6 u2 {+ s3 ~: b
A:Medical Health Officer.5 I! }& R8 K2 f
医疗卫生官员。
4 u4 s) m! [7 e, l9 S12.For what period of time is the health permit valid?# R$ t. [- |: R  s: X* g& y0 c
健康证的有效时间是多久?  u; M% V  }5 Z
A:12 months.12个月
" Z, m) n' m4 J/ F/ l5 p# b! ]- v" j7 h13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 B+ Q7 Q- \. C9 Y
在食物和饮料准备区,通风系统换气的标准时什么
* _' r8 ^2 ^1 M2 |A:08 times each hour. 每小时8次
- W- h& s) w3 ~. b, [! r14。The minimum temperature for manual dishwashing in the wash sink is
- o' N9 c) e7 p4 a手工洗碗,洗碗池的水温最低多少度?) B5 c; B( c- M6 P
A:110 degrees F (43 degrees C). 43度
) P) y( ]" q7 h5 _. [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; T/ Y8 j# k7 v& B1 Q5 Q6 t. q: R
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' h% P0 N1 N+ E9 t3 JA:180 degrees F (82 degrees C).  82度
4 P& S- U7 z5 _6 Q, l0 Q+ R& Y+ k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% Q: K9 ^5 S% I/ @  ]3 R" s用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ K0 t% \  R8 s' g' E0 z6 ?' `8 cA:en papillote.  法语自己理解" n9 ?6 N, ?1 ~" f! Y! e" S1 Z
17。Wing or Club is considered a& X) e- d) F# O+ M6 ^
翼和CLUB 被看做是一种...
1 \  r. i2 V/ [; L; DA:Bone- In Cut     带骨切# D9 a5 i7 z/ J8 h+ k% @$ h% z( A
18。New York is considered a   纽约牛扒被看做是一种. O8 e- b# M0 {2 i
A:Boneless Cut     无骨切  B  j1 w9 E$ }0 ^
19.In general, a court bouillon for freshwater fish will contain5 \, t& ~  j" Z) ]0 H: F5 r; 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2 q" @/ \% f$ X& V/ H/ c7 q: x
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.: `9 u; R! q% U3 Q9 D) }
和做海水鱼同样数量的调味料和香料
8 i9 E" Z+ n" S& w+ F' N$ e20.Anise is very similar in flavor and appearance to
2 n) ^( v# s4 |  X7 T八角和下面的那种原料有相同的味道" [# ?) N& m4 b5 o( E& z# T$ c  v
A:fennel  茴香
' s7 R( Q% H5 F5 B' |: u) U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' [2 C3 A6 @2 Z1 \  F- y$ X9 O
下面那种原料更像大葱且有平面的叶子( _9 n$ |  c8 X( s( {  E
A LEEKS  似蒜葱 (这边人叫京葱)
) A0 Q! q& N- P+ X22.Which of the following cutting shapes refers to a small dice
  W5 z, H" Y6 e/ {5 [+ K, C- B# l下面那种刀切形状指的是很小的粒(末)8 O: b  [+ @" C/ u2 t' p: K$ \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。% d. w$ l9 |6 N7 q& n" V5 v7 \
23.Oil is added to the water for boiling pasta in order to
* W1 a  W- C  u; ~' K向煮沸的pasta (意大利空心粉 )中加油是为了
0 o; x2 `7 _3 v+ xA:prevent the pasta from sticking and to minimize foaming action.5 _, O1 }4 l  C& C( x/ f0 v( J
防止面条黏合并降低发泡。
" o7 n/ L1 x) B  b/ ]( W7 s24.Which pasta dish features pine nuts and basil?
* m0 D$ W& `. f3 |- }& x下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' v  `  _$ h' vA:Pesto.一种绿色的意大利面酱 $ Y# G9 \2 T/ U& A& W. f' V
http://www.tianya.cn/techforum/content/96/563836.shtml( C  N: ]# X/ |$ ~/ D8 `$ X

( `+ z! j; ]& `6 \, w1 I6 _25.Which of the following is a spring vegetable similar to spinach?
5 a! H1 ]) F& P- l下列哪项是一个春天的蔬菜类似于菠菜?
+ j/ L+ S$ ?. K; s+ D7 o1 w: dA:Sorrel. 酢浆草。; j; n* Z" F3 c& I% i
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:4 ?; s' |) R4 \% m
哪位厨师最早带来高水准浮夸的美食
8 |, F( C9 n( ^AAntonin Carême 人名 安东尼·卡罗美
' N% ]0 k) B: e4 J! y
& F% L3 b( R7 I4 |) [% h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, W# o3 Z4 |4 A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 U7 n3 w5 I9 l' T: T* d  l* y7 c
A:Cast-iron stoves         壁炉
& y. X. D" D7 o' ~http://www.usstove.com/products.php?id=6. P) V# w9 S9 _9 [

- I# S0 E5 d  \: h4 ~28.The French term used to describe the roundsman, or swing cook, is:: I  J5 D' H* Q! k
法国术语,用来描述roundsman,或摇摆厨师是:( V7 Z3 g# b: d
A:Tournant   图尔南
7 @, V) {# }: Y; Y0 u& ^
) i. m. p" X( U29.Another term for the wine steward is:. P" l* T3 z- X1 n4 [+ K3 ~
葡萄酒侍酒师的另一个术语是:
4 W$ ^3 q* f! M! q: NA: Sommelier 侍酒师
9 d+ J4 i# i1 p, q$ R# B" x
/ A# Q! r1 O( n/ ]30.Molds, yeasts and fungi are examples of a:
9 u7 w- Z  o5 }- G霉菌,酵母菌和真菌是一个神马例子/ u2 T, B, J+ a) d
A:Biological hazard 生物危害
( K6 }9 m$ l2 e: K6 T4 ?8 ], y) |4 t- y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  e3 j0 G- V( ^) ^& k4 o8 Y
根据加拿大食品检验局,食品的危险温度区在多少之间:
& Z" U. g, R5 R( s% h5 ZA:40° and 140°F (4–60°C)     4-60度2 l, ^0 H7 z% ^) \7 }2 Y# A" I

* E3 c; w) d" G. S% I32.All bacteria need the following for survival:* Q7 n; p2 v8 T& @2 M2 I+ Q% E
所有细菌生存需要以下哪些内容:
/ y9 V/ A6 l" a0 t: @$ q+ A4 q- cA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: [  t/ C$ c( k' q* W, e/ \, i$ B- b1 [
& a' h. z  b  y8 B
33.Which of the following correctly represent critical control points in a HACCP system?
" O0 M! i& q, u9 E. g- }/ w8 O4 M以下哪项正确表示了HACCP体系的关键控制点?0 v  Y+ S, l% d5 R/ ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( B, Y) h; l- \) U+ l. J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& `' T+ B' r2 @0 W2 @6 g. ?% p' `  X% o( _! o3 s) Z0 ^
34.Which of the following is not an example of a carbohydrate?- t6 r% ]" c$ K( B0 @
下列哪一个不是碳水化合物的例子?
; w$ k1 K- H7 b* x) }" x/ j6 S0 |A:Essential nutrients 必需的营养物质
, J, t9 i) O% F' t* G. v9 K8 M3 r& `
35.The process by which a liquid fat is made solid is called:
. Z5 e" E, a( G; _+ H( C液体脂肪做成固体这个过程叫什么
& T# r( b. F  j# N# z; AA:Hydrogenation  氢化. M( m  J4 q( b$ W( j& s5 k

- F. C$ J. Q3 V( B* H$ y6 k$ e36.Which of the following is not an example of a fat substitute?
" |' `1 m5 D, O8 M下列哪项不是脂肪替代品的一个例子6 T9 n% u3 X2 z( _0 R5 n
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:1 T6 b9 v3 d: x
加拿大卫生部要求的产品标有“不含脂肪“包括:0 l0 b& `" |; R* z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 w% c/ u& ~9 z5 P- Q8 ^& I
& ?7 J$ r0 E# P9 v4 h) `38.Which of the following is not a problem associated with converting recipes?
% N! U5 o. B! e* u) q* P* e# P9 r) l下列哪项是不相关联的转换配方问题?* ?/ b% @; C' m$ k, X
A:Unit cost 单位成本
7 i; k  [- n( B
- |6 l; y6 k. f: m* y9 Q* A$ l) w: Z: x39.The condition or cost of an item as it is purchased from the supplier is called:
0 u1 \; [2 s6 U9 q- ?从供应商采购的物品的品质或成本叫什么8 D7 h, z3 \0 \4 w6 [1 {
A:As-purchased cost 购买的费用- Z8 n2 l) e; f2 s/ w+ d8 n5 Q

9 w* m2 Z. ^, U40.The amount of stock necessary to cover operating needs between deliveries is known as:5 B2 \5 C2 a9 u# |; G! F
在新货到来之前用于日常所求的必要库存量叫什么1 C! A4 }% q! T5 [
A:Parstock 基本日常最低库存
4 p: |) J7 A: I! f, v7 M; C* _' H" \3 `* O! i+ Q
41.Which of the following abbreviations is used to describe the proper rotation of stock?
* ^9 i2 D& k$ N* ?下面那个缩写是用来表明正常库存流程?; i1 J: c0 F/ z& h  S
A:FIFO=FIRST IN FIRST OUT 先进先出  B" s  u3 q6 j1 s* o
: L1 F9 b' `% w) |& l% Z, W8 ]( ^9 b
42.Which of the following knives is used to turn vegetables?# X3 a4 ^: ]0 K$ j
下面的那把刀是用来打开蔬菜吗?5 x) h9 v/ e3 @
A:Bird's beak knife   鸟嘴刀5 G( X' m3 H. r; S% X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* P- Y0 F7 {! r, X! b% N( t

! ~$ z- s% f( C* `! @! u43.What is an instant-read thermometer best used for?
0 j" K: {1 N6 m, h即时读温度计最好用于那方面?
( f( I, @4 }; L6 W' KA:Checking the internal temperature of a roast 检查被考物品的内部温度
2 q0 v; ~; R8 m" R5 P) c7 _* z$ e" |( B
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" z' r  P% I" T2 U1 u/ S
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 j. y. V) K: @
A:Cast iron 铸铁8 C* {' e$ l7 w. b; h7 r( N8 G

; c# G$ Q  I+ T' }' T8 P" x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- e1 v6 N" ]! S. ]! `哪件装备下面有一个可移动的碗和一个S形叶片?
* ~& k& R6 L# HA:Food processor 食品加工机
2 B! p& Z+ f6 z! T. r* [http://www.google.com.hk/search? ... iw=1263&bih=572/ `" z0 e$ I  k( ^5 ?8 B7 l  I

8 V% P( C1 ?* O- g% h4 h46.Which of the following is not a rule for knife safety?6 D7 M& y( H% ~& ~
下列哪项不是用刀的安全规则?
! n& y; I, r4 E) N) S! v3 s, @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
/ _% s: J+ K6 I+ b+ W
4 t: n- p2 P( L3 M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ o3 w! d  z" K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 }) y! }" o7 P8 v* M+ C' _A:RondellES ' a3 Y4 ?' G( Q; _6 X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: N, @) F6 T/ n2 B" \$ p
! v0 z+ m% Y* X% \48.Which of the following is a diced cut used to garnish soups?3 B* X) e1 u, \; i' o$ T  k# T1 O- D
下列哪项是切成小方块用于汤的装饰?2 m1 d9 J5 ^. \. @
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% D7 S$ O7 g+ V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, f1 {8 l* `  Z. e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!!——0 e, P" [7 [/ [, r
A:Gaufrette 4 X, @( o) h" N+ C" ?- K& U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 J# d! |+ u/ X: K* |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; J9 S5 q, M$ p$ h2 {. S. @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- {1 r& Q% f3 H" c7 r8 Q

+ l5 Z2 z6 n: Z) d  Z* a/ t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( N" @, K1 n: G8 o# c# l% [% L5 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)4 V$ B0 i  h4 Y. L4 ^$ t" J
A:Cilantro 胡荽叶 香菜  y/ \% Y/ J% A0 s0 }& f& c" a5 d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; \: @: |9 O8 O# S' n! S+ x
7 t/ T5 y9 ?2 ?  m60.Allspice is made from:7 P/ o" R. M  N# i, t4 |! k
多香果,  多香果香料是什么
. {. d6 _3 n$ _' c/ I. ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 q, v9 [! A& q7 v# V! K6 kA:A dried berry 干浆果! h9 b2 h, y8 s' u1 r* E, m( ^% {9 o
" Q9 c" p$ f. b
61.Which of the following are used to make a sachet d'épices?
8 ]: y  j3 i9 d6 R) @3 j; h6 t下列哪些是用来做香包德épices?
4 H2 _" @9 n! |$ n: a+ U- C: c  ihttp://www.sachetcatering.com/7 P6 A- e% N/ m5 @- ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 a  T8 e0 l0 ^' F: j4 y/ C6 ?
* y) @$ q8 F2 O1 T62.Which of the following condiments are not soy based?) z/ k0 {$ n" e2 o, i
下列哪项不是酱油调味品的?
; ]# i+ e# i' ~' S+ x5 L' WA:Wasabi 日本辣根
! n- z* h2 r& p/ _0 x& O( K4 B
2 W2 Z4 O) q' a- V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 [, _* J( 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:
4 j& g# h2 J$ R. o6 o4 fA:Pasteurization  巴氏杀菌
" M$ K: w8 Y( P9 l5 D' i2 i6 f
  @# r1 H+ l3 f9 R64.Which of the following steps is not the correct procedure for whipping egg whites?: j0 P5 @8 O2 B/ d$ L8 j
下列哪个步骤是不是正确的蛋清搅打程序?9 I0 {, w& k5 v9 k
A:Allow to rest before use. 允许休息后方可使用。/ j7 o5 q6 i# _$ u& y3 ?
& h6 m( u- H/ A0 Z1 S
65.The weight of a large egg is between:一个大鸡蛋重量介于:+ J4 E, Q  E! l6 r8 A1 R: F  D/ k2 u- W2 A
A:56g and 63g 56克和63克
) ~1 [5 M, u1 k9 K# F5 n' F' b5 [- E; Y+ Y  ]- t/ D% B
66.Evaporated milk is a concentrated milk that is produced by removing
( Y- ~5 A8 W; ~1 I炼乳是一种浓缩牛奶 是去除什么做的6 M" o# j4 s6 y% }
A:60% of the water 60%的水
* `2 c4 B0 u/ J5 G) {; F0 k" m# S5 e8 y' A: q  W
67.A method of cooking that transfers heat through a liquid or gas is:
! v/ I3 @3 r. [" X& o一种烹饪方法,通过转移液体或气体是:
7 D! i; H7 b8 F- ]% g* `3 lA:Convection 对流
, I1 O" }2 U* U2 x$ ?0 k- c# Z
: @  {- v6 x4 ^7 a$ E+ ?% \5 p) l68.The cooking of starches is known as  烹调的淀粉被称为* t/ i' P5 S. v
A:Gelatinization 糊化3 Z2 h  R: X5 f' S9 U; q. f
# ?  G( ^6 w9 [; y: h: ]! z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) H; N/ B1 b. F- q
A:Braising 烤  d& x. C1 F* O! \' n3 O

0 H6 D  W1 E8 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:. e# K. m7 L& Y, W
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* ~# l5 T' Y: Z# C! w
/ w0 t4 A: O* Y. _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# M; S+ y3 q/ f' B
A:Fumet 原汁
: U, X. L: l9 ?, W- s# y1 M3 T9 H/ X9 w6 V
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
9 K% Q! i) G9 A$ W# JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& n7 I  \' o8 `7 N2 H6 N1 c% W. N- [

  q+ y7 Q9 K. u  _73.Which of the following is a principle not used in stock making?3 F# Z7 s% A! E1 P+ h9 n
下列哪一项不是用于制造高汤(低汤)的原则?
( F& o; c* b; M( }. M* X7 sA:Start the stock in hot water.开始在热水中操作, e; H- }' A6 h
2 |  ^% Z  f$ z! {0 x
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
% `% g! E3 e% m' x5 i! mA:Remouillage 法语熬汤# t6 }* n) k: p( T( l: Y7 Q1 L
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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加油!
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