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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。
, ~' |) N4 q8 Q/ N& V# |7 ]  _% K* l- ]9 G/ r* g4 E
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。
% e: I& k! Q. a* |! J0 x3 v# }$ p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- Y7 ?3 K. A! A
1.Which of the following methods should be used to determine doneness in a New York steak?9 l! L  q2 w* S# \) [$ Y
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)
0 D: x1 E( i2 V2 r: E6 P# aA: pressure touch. 压力触摸
0 G" l& b" R8 s; f( Y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 G" A! R. A* 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
5 j0 m; u# [7 v1 P3 d) T" tA: acid  食用酸( B8 e4 o: v; M9 O/ q
3.Vegetables are major sources of which of the following nutrients?
0 Y/ h( w5 e( l& [蔬菜中包含的主要营养有哪些5 E8 \! w$ n; @5 \# ^( R5 O
A:vitamins and minerals. 维生素和矿物质。
3 z6 z: p! ?2 D( z1 e4.Cauliflower is commonly served with
$ y7 G' p# A. y! F) h花椰菜(菜花)最常见和那种酱汁搭配8 p. x6 C4 z! U9 U
A:Mornay sauce. 奶油蛋黄沙司
, I0 I# x6 x( r; `5 y) R9 Z1 K' K5.Which combinations of products are found in pie dough?( ^  k9 j- g1 L7 E. N8 Z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* t/ J6 \3 T7 _+ E; c# r0 L8 EA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, X0 j, E2 I' A4 i
6The French term for mussels is 法国语青口(海红)叫什么8 q! M6 v2 [' Z( \8 D/ m% T
A:moules.法语青口,海红' e, w# V$ S/ M5 B7 y( Z; L, ~
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) n, Y5 d! b2 F& {A:faintly fishy. 稍微有点似鱼味2 b! v& k/ W$ ^8 W* p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 S2 E* E- N4 m
A:2 days. 2天1 [' o$ E: _4 G2 M+ a  ^
9.What are the principle ingredients in ratatouille? 8 U4 K, P+ p2 h+ F1 F+ L
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# j* ^2 Z/ Q3 w& {
A:Zucchini, eggplant, green peppers, onions and tomatoes. d2 h3 n: w  B) q% D8 B6 W
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! S" Q2 f5 c8 Q: i# ]# Q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 k3 G' f1 K- @+ uA:cook food in quantities that will be used up within 20 to 30 minutes.' h  W5 d4 f+ J+ N! Z" ^' [
大批量烹煮食物要在20到30分钟内" g& M& N, q0 S5 C8 Z3 ^- T6 y
11.What person has the authority to issue a Health Permit?- x& \2 G5 H" B0 r& Z$ F; @
谁有资格颁发健康证(卫生证)。
6 X8 ]$ s* `' h- g1 K4 gA:Medical Health Officer.
& x: D" s" |$ C+ F  m) n! [* B) F医疗卫生官员。
" x" O% g9 g/ w+ f$ N3 g( h12.For what period of time is the health permit valid?5 y3 o) M1 K# d  t1 Y& U
健康证的有效时间是多久?
$ u% t' N% {+ j* g6 i5 VA:12 months.12个月8 T  A. Y5 w5 I+ t) N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ o- _0 o) r3 o9 w在食物和饮料准备区,通风系统换气的标准时什么
. r6 ?+ Z# C8 U) g9 O3 d4 JA:08 times each hour. 每小时8次
) V# ?) i) r) b) m& w14。The minimum temperature for manual dishwashing in the wash sink is& j$ g' M1 C$ B2 x& H
手工洗碗,洗碗池的水温最低多少度?
; e9 u3 N! U2 U; V) C+ c4 YA:110 degrees F (43 degrees C). 43度
- X& [7 U& L/ m' @! O. Q, l15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: ]0 y: Y5 H# ^- C) K
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. j8 i- p/ v8 rA:180 degrees F (82 degrees C).  82度3 V7 |. e9 ]+ R9 n  z2 c
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- n% x- w  z4 [' ^& c6 i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* g5 `7 w" A/ ?* x- S! V$ @
A:en papillote.  法语自己理解
5 n, ?6 ?; X$ J  _; o  y5 D" c17。Wing or Club is considered a" N3 _  t* a0 d% V  C$ E1 j
翼和CLUB 被看做是一种...
% y, w# P9 w9 S. e( }2 D& |A:Bone- In Cut     带骨切; f/ A, r8 Y) _5 U. h3 x8 M
18。New York is considered a   纽约牛扒被看做是一种0 _7 P7 |0 P& l5 ~
A:Boneless Cut     无骨切" _8 A$ H4 E- g8 X) m' C
19.In general, a court bouillon for freshwater fish will contain' f8 O% O: W: t2 D
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
/ s7 q2 n- x! V) sA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 d& ^: l7 ]/ v; u8 E" p1 |5 D和做海水鱼同样数量的调味料和香料% c1 ?% m. ]  Q% b2 `
20.Anise is very similar in flavor and appearance to
: g+ B8 r$ [; s3 P- Q- A八角和下面的那种原料有相同的味道
1 r0 r4 x$ K/ d& c  M. uA:fennel  茴香# R% h, ~* [- N1 q0 _  o7 k. G- r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 M5 A6 e! L8 X4 \6 W8 R下面那种原料更像大葱且有平面的叶子. ]- ?% B5 b) M& s& {
A LEEKS  似蒜葱 (这边人叫京葱)& @2 a( R4 k( q8 |9 {
22.Which of the following cutting shapes refers to a small dice
0 J9 o5 B+ M% k/ Q5 P- d2 h" x下面那种刀切形状指的是很小的粒(末)/ x$ m+ i2 k1 x* _2 ?
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 [- }3 u6 N; V3 n2 g$ |: o* w23.Oil is added to the water for boiling pasta in order to6 ~; w* @! j/ A* c) v6 F' K
向煮沸的pasta (意大利空心粉 )中加油是为了; q9 }0 h! A* Z5 D
A:prevent the pasta from sticking and to minimize foaming action., k# E: @: n4 o: N6 k6 [+ ]" n
防止面条黏合并降低发泡。
' V! w. e; C* J24.Which pasta dish features pine nuts and basil?2 G6 ^  Y. U- N/ u. }
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( H2 _% q' \- E, G2 I9 F+ gA:Pesto.一种绿色的意大利面酱
1 H1 ?3 u: e7 vhttp://www.tianya.cn/techforum/content/96/563836.shtml
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* V' S8 T/ R+ S$ b- e25.Which of the following is a spring vegetable similar to spinach?
: ?& Z" r  @! s  |( T9 M* t下列哪项是一个春天的蔬菜类似于菠菜?# P, @' \' E% s! s8 p7 l
A:Sorrel. 酢浆草。
4 a7 W4 o2 m5 |" n% E3 J% n; T* Qhttp://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:
& T. u. H. ?/ M2 D0 h7 {9 a哪位厨师最早带来高水准浮夸的美食
5 i8 k1 T6 g/ g; x, p" xAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ i7 }0 X( X- u8 S3 j5 m* k: @8 L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" I" m! D. V" y; y' |0 n, }A:Cast-iron stoves         壁炉
3 b* p* A1 \7 @- @" X1 g- Vhttp://www.usstove.com/products.php?id=6
, J% m, U8 Z' ]; y1 l3 T9 Y- c( A* H
8 d4 ~; K5 \7 X0 k! V8 D% Y, C9 H28.The French term used to describe the roundsman, or swing cook, is:
7 I% t5 l# l% Q# H: X法国术语,用来描述roundsman,或摇摆厨师是:
! S: {; O/ v- E* YA:Tournant   图尔南' h! }7 N$ T8 p, s) i  ]9 w5 R
5 i, F) ]# k. n: h8 Q$ q0 _
29.Another term for the wine steward is:
, r3 X2 T4 i  n3 k葡萄酒侍酒师的另一个术语是:# `: s* O: A0 y- d9 D
A: Sommelier 侍酒师
9 F7 d" x3 h( j: {! n( F6 u/ ^) _8 N8 }
30.Molds, yeasts and fungi are examples of a:+ \3 U- q, u" C- z# x* G
霉菌,酵母菌和真菌是一个神马例子# E7 ~4 y- `4 S0 S( D
A:Biological hazard 生物危害
" t! a, _3 `* `, w* Q2 I, Z! g) Y9 n" B0 g
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 a+ m. Y2 H) f+ W5 c
根据加拿大食品检验局,食品的危险温度区在多少之间:1 L; I( w, S1 Z& z6 l, |5 O
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:3 ~6 e, u2 w" I. d
所有细菌生存需要以下哪些内容:- ]0 p/ h" D* ^: P- B4 ^3 I$ j
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
6 `$ u8 E. o8 Q( o0 M7 {6 z1 ?: J9 m9 j1 o8 V
33.Which of the following correctly represent critical control points in a HACCP system?7 E. }) t( R: K) A! \
以下哪项正确表示了HACCP体系的关键控制点?
( G8 W. R+ V1 J' n8 N, @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( p$ V3 W( s0 A8 p  _食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
& g* H( w( k  Y9 U. ~下列哪一个不是碳水化合物的例子?; g6 ~2 U# x7 Q& `# l3 {
A:Essential nutrients 必需的营养物质
/ `5 C7 T8 d/ m% X; n' }5 \8 [2 k* S$ T" B* U
35.The process by which a liquid fat is made solid is called:5 Z0 Q* ^5 }7 X/ x9 ^
液体脂肪做成固体这个过程叫什么  L9 d0 Y; O: m2 h
A:Hydrogenation  氢化) |% i6 S" E/ N! ?3 Y4 S( Q

. I( Z* @8 M6 Q36.Which of the following is not an example of a fat substitute?
! t+ \  |1 U1 d, \下列哪项不是脂肪替代品的一个例子4 G+ x8 y; X2 S5 _+ f6 k8 @9 n) |
A:Acesulfame K  安赛蜜K表* \; R1 L" E9 O7 R7 g, L; c0 u! O$ H
0 ~- M- Q& f+ {- L& L0 \
37.Health Canada requires that a product labelled "fat free" contain:' ?) S6 t. Z- K2 }3 h
加拿大卫生部要求的产品标有“不含脂肪“包括:9 _! p6 o/ A, ~) y# [0 J2 Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, Y& b9 \2 V( X* a
9 D+ m, M4 u3 w$ p% z
38.Which of the following is not a problem associated with converting recipes?7 s! S5 b5 p- n0 P/ [  d
下列哪项是不相关联的转换配方问题?
  q0 Z- n- ]$ p" O) e4 FA:Unit cost 单位成本
8 ]. C! n# T$ q" h
& Y1 a) V; B! E! P  h39.The condition or cost of an item as it is purchased from the supplier is called:
' n% `1 J! X2 T7 V从供应商采购的物品的品质或成本叫什么
+ @4 M& B  P$ G& a! y- {) BA:As-purchased cost 购买的费用# T( D6 P0 q; E+ _; r6 {
+ K) `2 z( M7 W, v& r! w% {) t
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ z9 j/ Y/ Z2 g' |  Z( ]/ K
在新货到来之前用于日常所求的必要库存量叫什么
2 ?2 x8 S& j8 k& Y( x7 q; ?A:Parstock 基本日常最低库存+ [& ?# N& G8 k3 j) y2 a3 b

3 ^4 c7 c5 ?; k5 |& c41.Which of the following abbreviations is used to describe the proper rotation of stock?1 ~8 M3 K# A2 b% e
下面那个缩写是用来表明正常库存流程?* l5 V5 z6 q+ u* j8 m# s* O8 \% x- q
A:FIFO=FIRST IN FIRST OUT 先进先出
6 U+ P$ M& x3 \# k5 J0 _+ X# A# H; U& ]' f; u
42.Which of the following knives is used to turn vegetables?: g3 B4 P( K0 M. k; Y( _) ~
下面的那把刀是用来打开蔬菜吗?# t* N* ^+ D+ S) R
A:Bird's beak knife   鸟嘴刀
1 U& C8 {! g8 f! q) _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ D: E2 _$ A7 Y# n& X( T: N8 H: C# Y8 _( _
43.What is an instant-read thermometer best used for?
( w; q* m& ?4 ~, u即时读温度计最好用于那方面?
( |" h" |9 Z3 r2 `A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 v& B) Q6 B( ~, n
, q% q% T* Z$ O9 j- f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" g( V. b' ^5 `4 ^% {下列哪些金属材料受热均匀,通常用在铁板而且非常重6 z; u5 _3 d) I9 K) p" n$ X* D
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  E# A: v* J  x哪件装备下面有一个可移动的碗和一个S形叶片?' X- b8 S2 }% X( @
A:Food processor 食品加工机! M5 o6 k  j6 D
http://www.google.com.hk/search? ... iw=1263&bih=5728 \% ~" E  v# g

0 `8 B3 K' y  H' C: U" C7 f46.Which of the following is not a rule for knife safety?$ ^3 f; V9 b# [6 c. f, K. _( A- `
下列哪项不是用刀的安全规则?
: k+ w7 u% r1 _( t& UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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( \  D. b, n2 e4 c6 L6 O  F9 g0 E; B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, [: n$ `* E/ t: p6 t- D把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; P0 o# c6 f  [) V; EA:RondellES ) }7 w' X2 r1 j8 T2 Y0 d% y1 |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% \2 ^- |2 G4 {9 Y! |/ h
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48.Which of the following is a diced cut used to garnish soups?
6 ]) z9 s. R2 x$ e; Q1 Y+ D下列哪项是切成小方块用于汤的装饰?
( i* O0 d# b. r4 xA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' W2 ~) X6 O7 b. F3 H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, k- R% Q4 F/ B( p# N7 \
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!!——6 R) G/ h4 a5 X% w8 f
A:Gaufrette # o. f& R5 I2 [0 a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 ]) G; h9 t1 n& F2 _) O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" N9 C2 }+ j, l& U; dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 t6 B, E. U9 P5 z) d8 a8 Z9 ^4 z- K4 K7 W; N- [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 D/ t3 v) u5 f: j8 m
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): `6 h: \7 n9 ~
A:Cilantro 胡荽叶 香菜7 Q  ^6 F+ q" `" v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' T+ l6 V' a& n) R+ D8 M

" O+ I  q# [+ _# b# Z8 ~60.Allspice is made from:
4 E7 {1 F! B2 e5 r* |. g7 s 多香果,  多香果香料是什么! w/ K( g" `* c/ B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( f: L# k, ?) CA:A dried berry 干浆果9 a) x; p: m% Q# h) v

4 d$ N+ v- h& X2 T+ ~- Q. v61.Which of the following are used to make a sachet d'épices?
% H/ ]4 i$ K( B, O7 c9 z下列哪些是用来做香包德épices?) x0 [- z+ Y+ r; k9 G) q+ j
http://www.sachetcatering.com/6 P0 }7 u* |" o$ B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ {, d! J$ }+ r( H$ r2 _62.Which of the following condiments are not soy based?
& {+ Q) F1 r0 B% q" C4 G! \- |下列哪项不是酱油调味品的?/ p& S. M# y6 x5 O0 l+ m8 b/ w
A:Wasabi 日本辣根
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: }5 S4 [! `' N9 [& W$ ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" u; q" @+ I- e2 M# Z3 o0 ^  `, k
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 ^8 K7 [& K% r
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?! K: ~; H; o% a
下列哪个步骤是不是正确的蛋清搅打程序?% p6 G; f% B8 ?/ r) `1 ~
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:& x* h8 K$ q4 B; _" C
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
) g* {' Q* c6 Z9 M炼乳是一种浓缩牛奶 是去除什么做的
8 b% C+ A: u, l5 F$ dA:60% of the water 60%的水
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( N! ?$ q0 w4 f  Z9 G# f# q0 S0 d8 W: x67.A method of cooking that transfers heat through a liquid or gas is:
- E" b  I1 g' v" \一种烹饪方法,通过转移液体或气体是:
& @* T% w( H% G" z2 U5 V3 tA:Convection 对流( n' I% s) q9 }
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68.The cooking of starches is known as  烹调的淀粉被称为/ B" i8 f& H& B! R5 }4 n
A:Gelatinization 糊化
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) Q: q5 R' c) E0 Y9 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# P* y5 B- o' j& MA:Braising 烤
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' O5 Q$ S1 p4 Q( }! ?) {) ~% L70.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:/ [6 ?$ H9 c- Z5 B0 h5 P
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 ?3 x: h4 j9 t9 e
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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
+ K* Y3 ]# f8 @2 a! H" lA:Fumet 原汁1 i2 I# [* f/ }2 H& S$ ^# L

, W# b" l+ J: \9 L+ \3 A72.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
8 E9 f. q0 }) g1 O' R0 \) @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?: c4 Z2 e9 p$ |1 _* m* s
下列哪一项不是用于制造高汤(低汤)的原则?
9 x6 @/ D5 t* A4 [2 SA:Start the stock in hot water.开始在热水中操作
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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
( I" v2 Y* Y: U3 ^1 ?A:Remouillage 法语熬汤9 b4 z# _# P+ e+ u5 u* O( b
http://www.haibao.cn/blog/post/176242.htm
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