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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。
4 L- ?6 h. ~! G# P/ o. ^2 j6 l; m0 z( T% o' d6 e& r
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 {% j; U2 N
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' J/ U9 _" D  I, _7 v; G! v5 g
1.Which of the following methods should be used to determine doneness in a New York steak?
  L' K/ j0 K+ U0 @0 h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)
% ^5 q1 p0 w* x8 x) T  CA: pressure touch. 压力触摸! B, i, [* O  ]( j' j" V! J
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. h9 ?1 I. u# w7 n: w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2 B' k# y6 W5 v3 H! k  e
A: acid  食用酸
+ f+ i( ^! \* F# X1 `' S3.Vegetables are major sources of which of the following nutrients?
5 ]% A  W" T( u( {蔬菜中包含的主要营养有哪些' r5 r" b8 G. S6 S0 U: R! }
A:vitamins and minerals. 维生素和矿物质。
" w8 n8 k) }  q: L* e4.Cauliflower is commonly served with. Y5 N# v& U; @7 c& {( F
花椰菜(菜花)最常见和那种酱汁搭配
) j! i4 [0 }( Y$ w* Z* u$ fA:Mornay sauce. 奶油蛋黄沙司6 w7 ?# P4 `2 T' X( O  y: Q
5.Which combinations of products are found in pie dough?! y: a2 E+ z8 m  |/ C& S
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 ^2 X3 {6 ]' X8 L. JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; [) a7 B5 w5 g. S6The French term for mussels is 法国语青口(海红)叫什么8 l9 I; u( N% h+ A/ a
A:moules.法语青口,海红( J, D* Y& b3 `$ H. P2 X$ x* [& T
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 k% q+ c' s$ V3 Y
A:faintly fishy. 稍微有点似鱼味
0 ^7 g1 k- }! M% g' t5 R1 a  E8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# s7 y0 O8 o7 h+ ~* L
A:2 days. 2天
- s- O( g3 m; M2 _9.What are the principle ingredients in ratatouille?
" l9 x+ [4 S- E* p$ r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# d6 X3 N, S7 E5 y' h2 k
A:Zucchini, eggplant, green peppers, onions and tomatoes4 A" U# ?7 e/ p$ M+ {* W3 E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' a7 w( H& g$ z  N10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 l$ ~5 X" P1 @1 x2 c/ v' ~+ iA:cook food in quantities that will be used up within 20 to 30 minutes.
# n4 r' a0 [! A0 M3 L. G; A3 Q大批量烹煮食物要在20到30分钟内( ^: U% N" V; g
11.What person has the authority to issue a Health Permit?
! r& ?6 o7 g" j2 m9 D谁有资格颁发健康证(卫生证)。" O  s- Q0 |& _( V) c
A:Medical Health Officer.
2 e1 H( g% M; B+ V% W/ [医疗卫生官员。
! _. e$ q3 {  H6 n) o+ ^! b12.For what period of time is the health permit valid?
  [- t4 P# q; D( U0 u" a3 O! {健康证的有效时间是多久?
$ L0 f2 I7 B& AA:12 months.12个月9 L: Y! M' d3 o- w# R6 ~3 Z) C
13.In the area where food and drink is prepared, the ventilation system must be able to change the air% y( d' N& c: @* }+ {& r
在食物和饮料准备区,通风系统换气的标准时什么
" V8 j8 }4 ]# T4 I- S" [& |A:08 times each hour. 每小时8次6 f% d! \9 [5 t3 y% k
14。The minimum temperature for manual dishwashing in the wash sink is' p* N+ j/ A& B! P7 Y9 I2 Z! |
手工洗碗,洗碗池的水温最低多少度?9 z6 A4 C5 _; y$ Z3 t6 ~& }
A:110 degrees F (43 degrees C). 43度) V( D; Q/ n+ Z' _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; e  Q1 J3 |( B' K6 f9 {7 v. W
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" K7 m) F6 _! u3 z" k, w" g" pA:180 degrees F (82 degrees C).  82度3 F2 C/ N+ ?! S9 z% X  ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 m. R6 F2 K4 Z; S+ b- {6 `- |用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) B* }& x" U& u. w  S3 @) l
A:en papillote.  法语自己理解
7 u% l% ]) k6 E% e8 ^7 F  b8 l17。Wing or Club is considered a& a. z' \4 v; L% @0 d
翼和CLUB 被看做是一种...
* N% B  y0 b: K. ]; y+ TA:Bone- In Cut     带骨切$ m1 G0 }" \! W- {, c: L; P
18。New York is considered a   纽约牛扒被看做是一种, z  s' ~1 C: k) G+ T0 v
A:Boneless Cut     无骨切
8 y9 G, c  X! o& j; O19.In general, a court bouillon for freshwater fish will contain
8 W6 L9 ~8 {: I6 b$ \; 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1 ]3 y( T( P7 Q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  H- v1 l' l4 _6 R和做海水鱼同样数量的调味料和香料8 ~% a7 O' }% N1 S
20.Anise is very similar in flavor and appearance to
- L, z' S+ \) [八角和下面的那种原料有相同的味道! ?( Z* C! g% I( J
A:fennel  茴香
) b$ {/ ?4 \5 I5 s21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- i9 o9 W% s4 [
下面那种原料更像大葱且有平面的叶子# f  e- B; o- @, u6 N
A LEEKS  似蒜葱 (这边人叫京葱)0 U  F; s- Q( w) J* v8 |7 o
22.Which of the following cutting shapes refers to a small dice% r; f- j& X  ]" S+ p, R
下面那种刀切形状指的是很小的粒(末)  e3 {; j0 V: K6 o' \2 r/ l* ?
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# Z4 F+ o# ~+ `3 [$ l+ L
23.Oil is added to the water for boiling pasta in order to
& M4 W; I- ]" G' h& [向煮沸的pasta (意大利空心粉 )中加油是为了
; h; {" v8 Y9 t; G9 BA:prevent the pasta from sticking and to minimize foaming action.
# S, C) Z9 F7 U防止面条黏合并降低发泡。9 W/ _& U6 \8 [4 ?( F" G: y" k
24.Which pasta dish features pine nuts and basil?
! g# A5 y1 `" S/ m  C下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# J8 b8 L; M4 q/ \3 b+ P5 Y: T
A:Pesto.一种绿色的意大利面酱 , U( ]  N$ f- a3 A3 q$ ?
http://www.tianya.cn/techforum/content/96/563836.shtml; @3 Z: k4 `2 S' R$ X# r) p

/ f" [; l8 g3 P4 A* H0 n* G25.Which of the following is a spring vegetable similar to spinach?6 j, g" O' a7 S6 J8 U5 e
下列哪项是一个春天的蔬菜类似于菠菜?6 {7 A3 M0 h: a  N- P' O4 G
A:Sorrel. 酢浆草。
2 F! X+ R: K/ F8 khttp://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:$ I9 F: g5 Z, n$ B3 E
哪位厨师最早带来高水准浮夸的美食4 {: t9 u; ?; {" `* H
AAntonin 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:1 d! o  Q! [( ~/ p3 ~. x. i& T
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; S% j! w/ [: Q$ rA:Cast-iron stoves         壁炉3 h+ ?% Q% h8 @- G# E
http://www.usstove.com/products.php?id=6
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: t8 Q8 T: H2 A% T* q) X3 p1 T28.The French term used to describe the roundsman, or swing cook, is:; {; w- R9 [; n* K- {; J
法国术语,用来描述roundsman,或摇摆厨师是:- D% h" a9 }( F$ G# s
A:Tournant   图尔南7 W0 `+ f; n& N0 w" D3 N$ {3 s: C3 _

% g8 Z, x+ w% P" {29.Another term for the wine steward is:0 ?5 J/ v+ B# p! C
葡萄酒侍酒师的另一个术语是:
" p" k6 d; m, S7 {A: Sommelier 侍酒师0 u  R) ]  ~8 [
" o7 C3 x+ g4 q; H: t1 ]
30.Molds, yeasts and fungi are examples of a:. Q, w' Y# v" c% B! s! m
霉菌,酵母菌和真菌是一个神马例子' U% A' X! H& D9 b2 z) F
A:Biological hazard 生物危害
( p( F! ^6 J5 k+ d: `% K( h5 v9 i* r* i* U
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; ?' ~6 F- f, p! E  X/ e& n$ Z根据加拿大食品检验局,食品的危险温度区在多少之间:5 D8 N8 ?. T. [  M& F' J
A:40° and 140°F (4–60°C)     4-60度. B! F# e8 I  Y! ^" m

: R0 [7 ^# [( E/ y32.All bacteria need the following for survival:/ y6 C8 Z2 W2 [% L" ~8 {
所有细菌生存需要以下哪些内容:: y2 W/ P! _  G# o4 B8 U+ M7 O
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) y) m$ l; ?, T  f% i8 \
# H/ X* c$ Q4 U$ }8 E6 G
33.Which of the following correctly represent critical control points in a HACCP system?8 E$ T4 E; H, Q/ K! u
以下哪项正确表示了HACCP体系的关键控制点?
& Q9 Q. h2 P# I2 {4 dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& D6 t& O3 e8 b9 B食谱,接收,储存,准备,烹饪,保温,冷却,再加热! K( Q7 A, j  v! {5 B3 l$ m+ X

. J1 Z) @* M8 p$ c& Q' ~# u. C5 N* @34.Which of the following is not an example of a carbohydrate?
4 {6 c- C& ^7 i4 \0 `, B" ^下列哪一个不是碳水化合物的例子?, B: Y2 `4 d& ~. j3 [1 n. v
A:Essential nutrients 必需的营养物质
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- h9 P! f$ K8 n9 Z35.The process by which a liquid fat is made solid is called:
7 H+ E- Q" Z# |液体脂肪做成固体这个过程叫什么
: G) _! l+ Y3 ^: B; ZA:Hydrogenation  氢化
6 u4 B- z! \( D; p: ^' [! v* v9 Y( h. q" e8 _7 E2 ^
36.Which of the following is not an example of a fat substitute?
" z6 p& q) P2 }5 l下列哪项不是脂肪替代品的一个例子; l9 z9 c4 F4 h- r
A:Acesulfame K  安赛蜜K表
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: G1 f7 `% S4 E37.Health Canada requires that a product labelled "fat free" contain:
! |/ U5 x) ^3 v- U# `加拿大卫生部要求的产品标有“不含脂肪“包括:
9 \5 z  _6 e, A) G/ j7 f7 XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ b0 o) |5 E6 n$ d* z( E' Q5 L

) |  S; y: e, L38.Which of the following is not a problem associated with converting recipes?
6 E# D- B6 _6 O; }5 V下列哪项是不相关联的转换配方问题?
* @+ Z; e, r1 O' W+ iA:Unit cost 单位成本! X! a7 n; k0 T# ~  ?! n

# [. ^$ r, N  f0 L" s0 G9 j9 y39.The condition or cost of an item as it is purchased from the supplier is called:
+ h3 Y( @& K9 k& O2 T. S从供应商采购的物品的品质或成本叫什么
; c8 ]9 l8 ]4 ~& }A:As-purchased cost 购买的费用$ c: T, G% I& x# K7 u( t2 |3 H* g
5 Y# E8 L* f# n+ g) C3 Z5 d  z. {; q
40.The amount of stock necessary to cover operating needs between deliveries is known as:; P' ?; y* u) `7 `. E
在新货到来之前用于日常所求的必要库存量叫什么
2 p5 g: u1 ?' nA:Parstock 基本日常最低库存' G+ [( H- e2 Y! l! k0 F% q
" M( _; r! A1 s/ q
41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 G/ V5 _0 M! ]6 T: Z( Q下面那个缩写是用来表明正常库存流程?2 u0 a8 b( l; M% `! v" e
A:FIFO=FIRST IN FIRST OUT 先进先出
' Y* x, D: D) m. }/ |8 Q% Z: h8 p8 v* S( E' t2 h/ v( O; ]
42.Which of the following knives is used to turn vegetables?9 J/ c- m( X" _
下面的那把刀是用来打开蔬菜吗?$ l4 M) q$ j3 _' n6 [6 c
A:Bird's beak knife   鸟嘴刀
4 h" `  r3 `- p5 X6 B0 Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% T* w1 r9 k8 j4 H/ I* ]7 |43.What is an instant-read thermometer best used for?4 K( ?; T" d6 ?2 D' G
即时读温度计最好用于那方面?
# y) i$ @( j+ Y: ?* LA:Checking the internal temperature of a roast 检查被考物品的内部温度* ?9 J) r4 B# @

6 ^' I2 [4 Q) @8 W* N9 o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' P* j1 o2 I4 M4 V
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 y& `3 S9 q/ A# K- v) k! r+ H* R
A:Cast iron 铸铁
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" D! a0 @' F" ]/ t; T8 W. R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ v* p. I& r! B4 M1 J
哪件装备下面有一个可移动的碗和一个S形叶片?( v; h$ N/ ]8 o6 p+ i  q5 p
A:Food processor 食品加工机; g9 c4 [) }4 d  q% R
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?' ~+ G3 N" X  q+ ]: h; d) e
下列哪项不是用刀的安全规则?
- @6 p. P: N/ U# p3 Y+ uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. E3 j, o' w' W1 n. Y0 }1 l# y6 w- M( V& c4 V! D! d* _7 H. Q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 F0 B6 ]' N1 R  e) ]9 w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 k# J) F+ M; R3 l
A:RondellES 9 H, C! u, V1 S0 Y' U0 t4 x# a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! f$ x3 [3 c0 z* @0 ~5 y8 E

. C0 j) }9 a  n48.Which of the following is a diced cut used to garnish soups?$ W) Q  V7 I1 j2 Y% H8 ~
下列哪项是切成小方块用于汤的装饰?
( j$ H1 O) {% P3 E8 sA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* g* s2 n8 i; m8 f# _+ Q, Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ @9 _: N/ X- R' _
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!!——
- p  [$ ^5 n* r- yA:Gaufrette
, u( r) [( u9 S8 |$ Y$ o% Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 ~4 z; ^% h8 b  z$ N7 ?$ s, @2 I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 o4 h- l8 J' N/ c/ o9 q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 D) c" [& X- v; U- N7 m
+ c/ j0 T  ~% i- }( y# K. T9 D' U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 o. g* J$ s$ R  I; }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)
, L0 J8 z! d  w. }( b# M) U% s4 wA:Cilantro 胡荽叶 香菜& y7 ?+ w& W: x7 I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:4 {3 B0 i) \+ ^. a% f  F+ ^3 y4 \
多香果,  多香果香料是什么& d8 t; }7 R' C) D4 N) e: A- y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 Z! x$ k& G8 Z/ j0 M. ~
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?1 o  {4 M* d+ n6 _, Y* k
下列哪些是用来做香包德épices?( m/ ^$ t7 I8 |: w
http://www.sachetcatering.com// s# @* }3 j4 h% ~# o2 L" N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ E8 f& ^' x! g

. @$ R2 l  s$ `( O( @5 z62.Which of the following condiments are not soy based?. H! ], f7 x" c* e2 b+ a8 k5 C
下列哪项不是酱油调味品的?
! h( A# b' o  R. g$ }A:Wasabi 日本辣根3 C/ x6 \1 t8 e) f5 l) o5 ~

- C* I& Z5 P4 P" n# q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ l% X- L5 p, g& ?. I8 w) t
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:0 w8 a- ]$ s' S3 o. o- S! X/ z
A:Pasteurization  巴氏杀菌
' Z; K' s3 v2 j( }  E
; X2 T4 h7 S  c/ K+ {64.Which of the following steps is not the correct procedure for whipping egg whites?1 d: u8 D; f. ?8 P* Z+ e
下列哪个步骤是不是正确的蛋清搅打程序?
9 P0 X" b" b& G8 A3 Z" Q) j" pA:Allow to rest before use. 允许休息后方可使用。
2 E& K; W8 W8 P. @; Z- j) O! |* b, O: K) u
65.The weight of a large egg is between:一个大鸡蛋重量介于:1 A  s1 \; @3 J" D
A:56g and 63g 56克和63克
% ^* J2 K9 r& ^5 X' R4 u& S# V. F* x3 w" d" w1 u. {# g* `4 p# v7 G
66.Evaporated milk is a concentrated milk that is produced by removing
9 j5 G* u; m* y: ^) v) v# E, k炼乳是一种浓缩牛奶 是去除什么做的
9 z2 X& `% y5 u, c9 \5 MA:60% of the water 60%的水" V9 c6 h9 `/ J; u+ |7 b0 B$ H
2 u" X7 L( |" W7 X
67.A method of cooking that transfers heat through a liquid or gas is:
. J2 J% Z" U5 D一种烹饪方法,通过转移液体或气体是:
4 L7 L7 C) c9 @5 mA:Convection 对流
* j1 p  }* V$ n0 }; y  |: b5 U; R% c2 t% D8 ^$ h" S/ n  p: o: f
68.The cooking of starches is known as  烹调的淀粉被称为
, |+ x7 v3 F- a3 tA:Gelatinization 糊化
$ j2 S; j/ ~9 e' y3 [4 \6 W4 ?$ b* f
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. l* z: I5 B6 ]+ ^! u+ t2 EA:Braising 烤+ K# Y3 G$ S- S& H

" O9 g1 o" P: S/ X  t; A70.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:
* Z( o" v' i; }7 s" t. rA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; D( e" B* a* d9 J, `4 U% m$ P5 D3 L6 r5 r
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9 |( L+ N1 `6 L) Z2 F
A:Fumet 原汁
0 D& q( R' D8 D+ n+ @7 M2 R/ V* ?$ b% N* b
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
- q' Z/ o* E5 U' A/ ~7 R: G7 u5 ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! `8 b& E9 {  v  V. s

. `$ w. T% P6 X( p73.Which of the following is a principle not used in stock making?
2 x- m# m( Q. `' }/ s1 u% K; x; f下列哪一项不是用于制造高汤(低汤)的原则?
/ t8 h  _. t9 y9 d9 E  K1 HA:Start the stock in hot water.开始在热水中操作( D9 [' E% p+ M% |
) P& C9 q8 Y5 }0 H& Q
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
3 q3 `% {" k# ]# ]A:Remouillage 法语熬汤  m* G$ J, |2 U
http://www.haibao.cn/blog/post/176242.htm
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