埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8385|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
1 i' N' H: }( q6 G3 f
/ z+ m& Z- O+ _; B( C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。
, h, \" ]+ }# U( b7 N$ Z+ c另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
理袁律师事务所
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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$ @6 q5 ^5 \/ K$ }1 L1.Which of the following methods should be used to determine doneness in a New York steak?& Q5 ~$ Y6 k7 B1 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)
2 Y" N8 e5 v0 tA: pressure touch. 压力触摸
/ w) {2 K: I5 i3 d8 N4 m% ?2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) F, V4 H6 {  I# U  f; V  D% B8 }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
, V, M* n2 z' l7 PA: acid  食用酸
8 a# s! A3 w" y1 i* H/ N3.Vegetables are major sources of which of the following nutrients?
4 A' c+ q6 E+ B& A6 x  f- Z蔬菜中包含的主要营养有哪些1 V' J# K  m& F; Z
A:vitamins and minerals. 维生素和矿物质。
% ?! S! r4 l; E  w3 T4.Cauliflower is commonly served with
5 C, b3 W  |1 b花椰菜(菜花)最常见和那种酱汁搭配
" C: t7 O1 Z3 U8 v  N6 dA:Mornay sauce. 奶油蛋黄沙司
! X% t' h7 R9 z% t' _5.Which combinations of products are found in pie dough?# y1 @3 r" G9 _/ o+ q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). i  G/ l# L: a4 \$ P7 `3 Z' }7 W
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ ^, P9 @8 ~' K5 n
6The French term for mussels is 法国语青口(海红)叫什么
! {7 `5 Q3 C# O6 T! l$ h2 mA:moules.法语青口,海红
8 ~, ]9 K: N* x/ T6 e7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 H& E; k, I) X1 n4 l0 qA:faintly fishy. 稍微有点似鱼味
2 I' S- u5 G  T! y- ]; h8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 T  c6 f; x, \/ ]# y" i3 o8 H
A:2 days. 2天
# J6 f8 V0 {0 `% B9.What are the principle ingredients in ratatouille?
- z0 i) N1 Y& o8 y# s% Z; O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# G( |$ E2 y) c
A:Zucchini, eggplant, green peppers, onions and tomatoes0 a3 [$ N! k& Z& }) g8 v! i$ L  o
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) R2 `6 |' y% U  F4 U: R( N7 _10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ I* {- a/ Z' c4 ~$ }
A:cook food in quantities that will be used up within 20 to 30 minutes.
+ L$ p# x( S) [' o8 ~大批量烹煮食物要在20到30分钟内
! N3 `0 r- b) h: b+ N11.What person has the authority to issue a Health Permit?3 i+ S5 o8 \4 ~! e/ w$ i' Q% v
谁有资格颁发健康证(卫生证)。
3 N0 Z1 X1 t- _$ Q1 |& ]A:Medical Health Officer.9 y; m9 m0 \) h
医疗卫生官员。; H& b( l* b4 A6 I' A+ G8 Z  m
12.For what period of time is the health permit valid?
! i& T/ a/ q1 X  T9 [7 R2 H) ?健康证的有效时间是多久?
) V% R/ E+ q; H8 fA:12 months.12个月
, A0 {, |- T' `( R4 L. L+ O13.In the area where food and drink is prepared, the ventilation system must be able to change the air( |4 X- ~6 l3 @8 N* C
在食物和饮料准备区,通风系统换气的标准时什么
+ n% [4 h6 B; [$ b; TA:08 times each hour. 每小时8次
3 w" q8 O2 p9 C  [6 l* W6 F$ p# E, `5 L/ T14。The minimum temperature for manual dishwashing in the wash sink is* S; T3 J9 v' y% T
手工洗碗,洗碗池的水温最低多少度?. ]) ~6 z) l! y/ Q' b
A:110 degrees F (43 degrees C). 43度8 e9 B/ _* s. Q& ~& t( u$ }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 }+ E# D' d1 j3 b2 C; M) V9 j3 E# _
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ }% {! z  v3 lA:180 degrees F (82 degrees C).  82度  ?9 @" `# ^9 y' M; n8 ?7 s9 W
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 h5 q6 A& F4 ^
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 \) e; i! y7 W; P! q0 |
A:en papillote.  法语自己理解
* i. F2 l5 T2 @% }4 b2 |17。Wing or Club is considered a* |  q' f6 A0 a/ Y6 t+ Z
翼和CLUB 被看做是一种...5 O% k% [+ b- m- W; y
A:Bone- In Cut     带骨切; y0 N9 |2 z& z5 E" ?
18。New York is considered a   纽约牛扒被看做是一种
. J( H, L& a4 _" KA:Boneless Cut     无骨切* z' z) ]# p/ z
19.In general, a court bouillon for freshwater fish will contain9 F0 G$ g- N  Z6 @
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! P- B/ B: y. z: P
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  r" T( U! {& o  b! U
和做海水鱼同样数量的调味料和香料9 ]5 z6 v' G2 ^
20.Anise is very similar in flavor and appearance to/ a$ k4 P  }% s) {& f$ ^  Z
八角和下面的那种原料有相同的味道- M/ E5 U1 y9 \9 ]8 W
A:fennel  茴香
; E$ J; i* l2 v+ r) K% l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves1 ~0 e$ r% J4 w# j9 c/ S
下面那种原料更像大葱且有平面的叶子% z) n; R8 i; ?
A LEEKS  似蒜葱 (这边人叫京葱). W( m; g9 K( w2 _. c
22.Which of the following cutting shapes refers to a small dice
/ e+ K1 S5 L& U6 ?7 t5 [下面那种刀切形状指的是很小的粒(末)
- |, P9 P4 S8 _" ~+ W9 LA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& z6 m( \+ o' W# I* q; r6 M23.Oil is added to the water for boiling pasta in order to
; p4 _' Z( o9 s+ B2 n8 G# W$ w向煮沸的pasta (意大利空心粉 )中加油是为了
: `# A" l% l1 m' x% G0 dA:prevent the pasta from sticking and to minimize foaming action.; w; j3 W$ K; r
防止面条黏合并降低发泡。- l- Q6 l5 ^9 o9 G4 u
24.Which pasta dish features pine nuts and basil?
/ B! h- @' e( j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 k4 ~6 _1 [) L3 l, S) ]. }- gA:Pesto.一种绿色的意大利面酱
$ e6 F: Z/ ]4 S, X& T6 Whttp://www.tianya.cn/techforum/content/96/563836.shtml
% ?+ |0 M" q! D: ^4 |5 `5 u! u3 X9 x  t. P2 Z4 w; e' Q  \" s
25.Which of the following is a spring vegetable similar to spinach?
% J* h( {) g6 G( n& |: e9 o" Y下列哪项是一个春天的蔬菜类似于菠菜?
' _4 A/ Q7 m0 P" u3 nA:Sorrel. 酢浆草。7 h3 y' ^  _$ j! w! `  d
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
+ s( C9 |$ Y. |+ s% g% n) I哪位厨师最早带来高水准浮夸的美食
( z2 T( `% a" A, k+ }7 NAAntonin Carême 人名 安东尼·卡罗美! e) A- x8 ?  i

# V' [4 _2 t5 E5 a# R- d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, u" a$ u! ]1 I) T& N/ e. Z* [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# f8 P: j" Y& n) f/ v  P/ `& e$ Q
A:Cast-iron stoves         壁炉) G0 Q: h0 a. M7 c7 X2 x7 A( |
http://www.usstove.com/products.php?id=6
5 ~* h$ f+ a# D, {6 M' S/ I9 Z
0 Q' V. ]; }# M28.The French term used to describe the roundsman, or swing cook, is:
- C  H2 G/ L2 m: j7 M- I2 I. n+ _法国术语,用来描述roundsman,或摇摆厨师是:/ o8 r5 _9 G; H# Z
A:Tournant   图尔南' i: S3 ]( l1 r$ U
! z% W7 x( r/ _0 u
29.Another term for the wine steward is:
; {' J; {; y/ L- V葡萄酒侍酒师的另一个术语是:
6 x% T0 q6 m) O3 l% \7 ~A: Sommelier 侍酒师
/ G* n; s6 M+ G9 v
) i% K+ E6 @  d% \* U30.Molds, yeasts and fungi are examples of a:& D" R& e  ~) I  p) S) o7 Z
霉菌,酵母菌和真菌是一个神马例子* _1 O- z# Y0 \& u
A:Biological hazard 生物危害
7 ?9 j) R# E8 J- O4 }
0 C1 R7 O0 _1 |& P% g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, o. H- t; x% s; p3 [7 B
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 R7 \9 s, {* d" {A:40° and 140°F (4–60°C)     4-60度3 r' z; q! B; o6 B/ [) }6 ?
$ {: R6 [/ `7 {- ]" Z8 v. O
32.All bacteria need the following for survival:
' t" E, c8 x3 [3 z1 p' C0 O/ P所有细菌生存需要以下哪些内容:
! u2 w* ~4 Q9 ?A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 Q  s0 e3 G) P. H$ X, _

/ Y: {* ]# [6 o. O5 H33.Which of the following correctly represent critical control points in a HACCP system?
4 P: X- w) k' @0 w以下哪项正确表示了HACCP体系的关键控制点?
* C. H" l3 [/ r+ v  C1 u9 L$ eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) X) |$ B+ K- Q* |' c. J6 @4 g' u
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ x; ?# N8 |: c: b6 D2 E& @
' z+ g/ L( s% e9 c+ n
34.Which of the following is not an example of a carbohydrate?
: e: t. {- r$ U% f- L2 x3 z下列哪一个不是碳水化合物的例子?
" P% V# w' t: c7 W+ @3 oA:Essential nutrients 必需的营养物质
% R6 |9 Q; [- g4 T% p6 I$ t6 j+ f
! l3 I# `6 m) Q35.The process by which a liquid fat is made solid is called:2 J( G2 ~; ^$ n  }! Q0 p: m+ a
液体脂肪做成固体这个过程叫什么( b/ Z( u( W4 k2 b3 I1 j
A:Hydrogenation  氢化
. Q  B1 b3 Q; q3 g+ @+ ~  G  l
) ~3 N( l# a* r; }" P, P# q1 b1 s36.Which of the following is not an example of a fat substitute?
/ t, y6 [* h5 k& q2 Q下列哪项不是脂肪替代品的一个例子
: `5 x5 T5 N9 @5 D; J  xA:Acesulfame K  安赛蜜K表; N- [: O, H" ?, g. H

! P6 S9 B+ t0 Z' O' @0 s9 k37.Health Canada requires that a product labelled "fat free" contain:3 M/ u, W7 U8 G* f6 q
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ Z. V% p3 C! W3 a, n/ KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ h/ r! }8 x+ F; j( y
$ l3 W6 R  n7 I2 Q7 B" @38.Which of the following is not a problem associated with converting recipes?3 ]- w) Q& q9 I9 N# m4 I
下列哪项是不相关联的转换配方问题?
8 I! u; q9 u7 p$ ]+ l( I  |A:Unit cost 单位成本7 @: i( J5 `6 \4 d$ d
! v  [8 r' L( o1 Q5 `& L' s
39.The condition or cost of an item as it is purchased from the supplier is called:
8 I7 P: k  p2 g) {# M' L从供应商采购的物品的品质或成本叫什么$ N4 k4 q; L& @" K; ^: d
A:As-purchased cost 购买的费用' y$ t5 a* u3 D7 Z) ^
$ q( E: T9 J5 y- s6 p
40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ w4 b* l3 G$ r6 r# ^6 s$ @- q, ]+ ]在新货到来之前用于日常所求的必要库存量叫什么
/ e1 k8 M/ u1 u: C1 [: TA:Parstock 基本日常最低库存
$ u; i$ t1 O$ d1 b- J$ E+ X% p9 o1 N! L) q4 z8 d! n
41.Which of the following abbreviations is used to describe the proper rotation of stock?" ^- c0 j& y" q/ j) S3 H4 ]
下面那个缩写是用来表明正常库存流程?
& j) R7 G& F- W* x$ }8 B! }A:FIFO=FIRST IN FIRST OUT 先进先出
! b# `3 i7 V6 e3 V+ a+ r0 I' f3 I/ x, s) V0 p% i
42.Which of the following knives is used to turn vegetables?4 M9 {" t4 V% E4 m9 x. }- s
下面的那把刀是用来打开蔬菜吗?( _6 \1 q5 x! K; y8 e/ ?
A:Bird's beak knife   鸟嘴刀
1 Z8 I  B& I* D" {& V# e4 \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  R1 t& A$ e* Y3 d7 p6 A
3 c$ y2 g9 R/ M+ s. E
43.What is an instant-read thermometer best used for?
* G% G! L; w. k即时读温度计最好用于那方面?% w9 h4 `: ]  s- D. H
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 G- w9 c$ e! K' h' f

! \4 u' r" M8 g7 S" |. E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' r  }1 r1 u( _/ M& ?# K& W
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* s4 h. W2 ?  {; DA:Cast iron 铸铁
8 k3 }2 a6 u  X
1 ]4 e0 ~5 D7 ~! e. z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ S8 M0 [  a+ f2 S$ [. z8 y
哪件装备下面有一个可移动的碗和一个S形叶片?8 h6 t% c* V" y& v' a/ L
A:Food processor 食品加工机& |8 J( Y  Q0 E' k
http://www.google.com.hk/search? ... iw=1263&bih=572
8 p4 f! ~( D7 O+ b2 }) F5 S5 |
- e$ g/ ~9 Z2 k9 l46.Which of the following is not a rule for knife safety?4 W- h. o+ `9 X( c5 {1 O6 N9 W
下列哪项不是用刀的安全规则?4 G1 L" |8 J1 A0 S7 d* M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% d  a6 o( a0 u  F/ u5 c$ z" o: _# M9 {: t- M6 y/ o+ {7 x$ p8 L, D% l
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- `0 P1 Q8 G5 m, `/ q+ n' x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( y" [) {  |$ Y9 o
A:RondellES
6 i7 ?# W/ [  \7 bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 F/ a! c% K& }9 P" g
6 d) b' z+ V2 h
48.Which of the following is a diced cut used to garnish soups?
) c4 a0 V, I) V( ~  }3 o下列哪项是切成小方块用于汤的装饰?
/ b6 j9 r! u+ O* R6 D, z  r* I$ {4 cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 @; g0 F8 w) [* c. m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 Q- I5 M% |% N7 l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!!——+ s3 X. A5 a* y
A:Gaufrette
5 t7 {  i( N* I* rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 {% \; x* b: r$ ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* C+ f4 U4 A4 S& c. v! X$ y! Q! f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# W7 O  s: _5 L. v9 [' @
! e4 ~+ S/ b. I  c' n! [4 ?- I; H50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* Z6 _' E5 D+ |, ~/ w, b( j( L
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)
8 `+ R* ?) ~. @, eA:Cilantro 胡荽叶 香菜  v/ D, f  `% J: }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
, Z0 p/ {; ^) |1 g7 H5 X  j# O% Y% i7 S
60.Allspice is made from:% }. }# U1 B- Q1 N
多香果,  多香果香料是什么$ C! H' U: @: f5 H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. o' N; L$ Z2 q7 y& u$ K
A:A dried berry 干浆果/ `' {7 s$ s/ o& O2 Z0 C" _  ]
( Q% ]/ Y  `5 E" H6 [# H, h; ~
61.Which of the following are used to make a sachet d'épices?
3 i7 o' o9 O. O: P" q6 l$ T5 ~下列哪些是用来做香包德épices?
* ?9 L" A+ O% c; Q% I6 Phttp://www.sachetcatering.com/
- x+ b8 z& U, ?: v: AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, t( ?7 Y9 H' D
% m: Y( \& x  k$ W* j( `, n
62.Which of the following condiments are not soy based?: e% U; A1 G7 I
下列哪项不是酱油调味品的?% _) |4 s' R+ O- F# {$ r
A:Wasabi 日本辣根
* B7 I* R  K! C. L/ E' t% G  K
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 G- `3 X) r* G3 X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 _$ r3 c; C5 V
A:Pasteurization  巴氏杀菌- o0 s" C/ G( K2 u0 {8 l8 s

$ M  v& s: n# ?64.Which of the following steps is not the correct procedure for whipping egg whites?5 ?! j( v) Q& }, B) d/ i6 P
下列哪个步骤是不是正确的蛋清搅打程序?
+ ~9 g7 t; ]0 ]  Q- a# vA:Allow to rest before use. 允许休息后方可使用。
& R5 M/ @; p: t* b7 g1 O! S$ C+ C+ U( S5 S7 D0 |. Q
65.The weight of a large egg is between:一个大鸡蛋重量介于:) p. O5 D0 j8 r1 `  e, d
A:56g and 63g 56克和63克6 g  C' b3 `! ]9 u* v6 Y$ h
# Q! F; M) ]" W4 j+ P4 T3 A
66.Evaporated milk is a concentrated milk that is produced by removing
7 i, D+ X: c  M炼乳是一种浓缩牛奶 是去除什么做的
5 ]# G4 ~5 [) Z  |/ XA:60% of the water 60%的水
, j8 h" j) J& h# z  a! u" }. T
* k8 t( G% U1 ?, E: w. {: g- A67.A method of cooking that transfers heat through a liquid or gas is:5 H, h# {1 O8 F
一种烹饪方法,通过转移液体或气体是:
3 X: P* R7 R$ T  u$ V9 OA:Convection 对流0 O3 a, O  B, G, g) f/ @! a4 ?

+ m" y5 N1 x% N# g4 \68.The cooking of starches is known as  烹调的淀粉被称为
# \- U$ \$ R) \7 QA:Gelatinization 糊化
/ n, x8 e2 Y5 L  i  y* [9 G9 K! U+ u9 E$ j" H: a6 M2 t; L
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. f) O+ Q0 n2 v5 j$ O: YA:Braising 烤
1 w' q3 F0 k! j7 t) H8 _9 y# n& w2 T  I& t) T
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:
& B7 f; \, P8 \' F% cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 Q/ R# N- q% @; |- L

3 j, c2 }3 H% N- \# J, [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
. M1 K0 r& j1 h- s3 W' j6 ZA:Fumet 原汁
  }, U* q/ I0 o' v8 i
# k5 M1 v  D; @5 _$ M72.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2 n2 T5 `( x% d2 e5 q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 h7 e4 }+ d/ |3 x

+ A- `# J4 L5 s* I0 K73.Which of the following is a principle not used in stock making?
; i# c. X9 Y: E3 T) C下列哪一项不是用于制造高汤(低汤)的原则?
6 a( s# N0 |6 f  s* l: J/ [A:Start the stock in hot water.开始在热水中操作6 s2 g3 S7 ?% [9 g) T" U5 }

$ o& w5 D3 ]4 e5 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
5 i6 m! V* Q- c% ^/ g( P3 G3 A5 LA:Remouillage 法语熬汤
- J* e; K! _/ g8 bhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-1-12 19:20 , Processed in 0.109146 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表