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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。
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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。
: |1 C% ?: X; i: S# Z* Y8 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
1 f" @7 M4 d  i+ ~6 O/ j5 l1.Which of the following methods should be used to determine doneness in a New York steak?# j, [" f6 }4 f1 Q# I( ~
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)
. K' l$ ?. ~2 p( |1 x+ BA: pressure touch. 压力触摸4 U/ m; A( e) v, V, v4 o3 W5 Z$ O
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 ?( k/ y0 [' Y/ d4 P6 E$ c. Y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
. Z; P6 H1 s! vA: acid  食用酸
4 |! \6 w$ \3 D- e1 w  o3 U& j' Z3.Vegetables are major sources of which of the following nutrients?
5 |1 \! Z% J1 |9 b蔬菜中包含的主要营养有哪些* O2 {# P8 o/ k6 q; m9 L
A:vitamins and minerals. 维生素和矿物质。
$ O( I8 e# a% J4.Cauliflower is commonly served with
7 R& z) ^8 k: R' d# g3 Z* A, U) T花椰菜(菜花)最常见和那种酱汁搭配
# d/ ]5 o4 ~: b2 LA:Mornay sauce. 奶油蛋黄沙司. X$ R( _2 @. c5 I, p$ q0 r1 l
5.Which combinations of products are found in pie dough?
2 r9 U7 u$ y( e$ p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)2 G! _) g: [% J: ^
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 |" O  W8 G2 Q$ d9 u
6The French term for mussels is 法国语青口(海红)叫什么1 q' x' U6 T8 }. \' ~& r3 B
A:moules.法语青口,海红! `0 v+ v# H  Q; B3 C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 `2 u4 p! [3 y
A:faintly fishy. 稍微有点似鱼味& n- G/ \! G9 g1 l) `& z$ `* o; D
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" q, o2 P$ t( b! U$ n, `+ U
A:2 days. 2天
* U% a$ M  x- e" B9.What are the principle ingredients in ratatouille?
4 {, K$ p9 C; z3 v! C+ y) z: D炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 A7 C% J# H% F
A:Zucchini, eggplant, green peppers, onions and tomatoes& n/ z5 S% B, \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 d; |% V, l4 W3 `( [10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 z' Y6 E3 q! Q( W
A:cook food in quantities that will be used up within 20 to 30 minutes.6 @8 q) h( m. I. w; y
大批量烹煮食物要在20到30分钟内
2 n: U; {( m0 h$ R  X11.What person has the authority to issue a Health Permit?
7 w- @% v: A$ ]谁有资格颁发健康证(卫生证)。
/ @3 d$ d/ a! f/ p7 l! C2 U# CA:Medical Health Officer.1 I- A- d, p. F
医疗卫生官员。; F9 x# N  `* p- D7 [' b# I; r+ G! x- m
12.For what period of time is the health permit valid?
1 O  W1 {: q' E) T$ G) J! d0 V( s健康证的有效时间是多久?, s  ?# h5 {) d2 @6 R* {
A:12 months.12个月# l1 q3 D* m0 B( P: N4 _( I
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* ~4 x. k& w" t* h, p+ M! c8 t在食物和饮料准备区,通风系统换气的标准时什么
  O) Q, G  s2 L- U5 k+ [) j& DA:08 times each hour. 每小时8次/ o$ ^: W: d$ o8 D* s4 W
14。The minimum temperature for manual dishwashing in the wash sink is! e5 ?! c. E. d6 C8 a  q; b
手工洗碗,洗碗池的水温最低多少度?2 B' s' h3 t$ d. f
A:110 degrees F (43 degrees C). 43度2 \: A; I. b# l3 {: @2 F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 U  [( F7 L4 v2 g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- ~/ E4 G0 R' |% L8 ?& I
A:180 degrees F (82 degrees C).  82度' Z" Q/ w" a' v# D! ]- N0 j
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  a; t; w" R2 u5 K4 v用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( X- F) `6 {. }4 ]8 ?/ ]) TA:en papillote.  法语自己理解
& U5 j# D/ N6 g4 N17。Wing or Club is considered a
3 u, j" G1 g  ]  D" Y2 E翼和CLUB 被看做是一种...) O8 ?5 v7 `( q+ I
A:Bone- In Cut     带骨切' K9 y* _2 @; @9 h- N/ r
18。New York is considered a   纽约牛扒被看做是一种
3 e4 _6 O5 e4 i- b/ K# U8 ]7 pA:Boneless Cut     无骨切
9 t) ^  m. @2 D19.In general, a court bouillon for freshwater fish will contain
8 A5 t7 }2 }! ^0 f* C: ~+ c+ g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
6 |7 K2 W1 t+ ~9 Z% z1 EA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; S( @: H' M* ?7 H4 g" ]和做海水鱼同样数量的调味料和香料
( ^. @: y$ }: s20.Anise is very similar in flavor and appearance to! b4 v9 Z9 }+ a# w5 k" J
八角和下面的那种原料有相同的味道. V- @# t# E! `( w. x( I% k0 c
A:fennel  茴香, w- a, p9 P2 e  ?- e( h) |
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 J! h1 U9 Z, [. H
下面那种原料更像大葱且有平面的叶子
* E: Y9 t1 W2 F% {& YA LEEKS  似蒜葱 (这边人叫京葱)# D0 [7 {8 _6 {" V# ?
22.Which of the following cutting shapes refers to a small dice
+ t7 _$ H0 ]' `% I" U下面那种刀切形状指的是很小的粒(末)
! y  u% h% g* OA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ R) b4 m' L1 ?( D7 X# K23.Oil is added to the water for boiling pasta in order to; c) ~% b& R; M: e; m0 p6 l
向煮沸的pasta (意大利空心粉 )中加油是为了: d$ i$ Y, p' |2 Y$ X/ H/ H. N
A:prevent the pasta from sticking and to minimize foaming action." P) E& O% v+ K+ o) i
防止面条黏合并降低发泡。
$ A- k: O" E2 s24.Which pasta dish features pine nuts and basil?
/ s1 f3 B3 }! I+ a; r8 A下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  v! Z* I( p5 z2 z7 ?5 UA:Pesto.一种绿色的意大利面酱 ( c  y* r0 ~* ~8 O7 E. ?
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?& l7 A  O# {2 C  C+ m# J
下列哪项是一个春天的蔬菜类似于菠菜?
! {8 ^6 e5 h$ ~9 RA:Sorrel. 酢浆草。2 h" [- i1 J  K6 c4 p
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:. n- t0 v! {4 e  ]
哪位厨师最早带来高水准浮夸的美食
! C8 x+ ^% ]7 H* R& CAAntonin Carême 人名 安东尼·卡罗美  H' L8 P% d  g, j3 O$ E- P2 I3 E
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. `7 b" W' c! P0 W
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 T5 Y9 X- J7 }
A:Cast-iron stoves         壁炉0 i9 r, T0 V& W: A/ E! @, \$ m
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! K/ d9 v3 ^1 M$ w法国术语,用来描述roundsman,或摇摆厨师是:) @$ K( W. y" Q' X# ~% o' o
A:Tournant   图尔南
  T5 Z& F! c2 Z6 e
' l9 e2 Y/ `5 w% O7 B- L  y  Z29.Another term for the wine steward is:* N- F. A& T* ]5 }' @3 v
葡萄酒侍酒师的另一个术语是:, r4 n6 H% u( }1 g0 B
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:3 r- k" e( F& ]* S" N3 @" w
霉菌,酵母菌和真菌是一个神马例子; T7 d- O* a2 r/ n# w
A:Biological hazard 生物危害
( w8 v  X* J9 X- A$ s, y
0 r  `4 Y, V9 |$ @' t1 \% }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" R$ h! T5 s8 g: U- c. K根据加拿大食品检验局,食品的危险温度区在多少之间:; d$ {+ `2 c" n8 E4 d5 L! _) ^5 Z: B9 H
A:40° and 140°F (4–60°C)     4-60度
2 g0 B" v# C0 ^9 \8 k' `
2 W: W1 K) U; M% [: D7 B# M  ]32.All bacteria need the following for survival:
, r3 u  [& n$ r$ b. B  {) I所有细菌生存需要以下哪些内容:% V% F) M+ c+ b; ^) f. B: F" q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ l4 V# i6 n( M# U- [0 o" s
( k! W' b- G1 z* \& Z" N7 B" E33.Which of the following correctly represent critical control points in a HACCP system?$ ?: u9 P8 v$ W! `! J
以下哪项正确表示了HACCP体系的关键控制点?
0 d8 V) q5 T# \8 R. z8 }/ C+ Y5 xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   f- E$ `$ p/ Q; w9 [1 B, B: [. X' j% [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: \; k) P; }0 C- z, l
$ @6 a: B- P- u% N0 T
34.Which of the following is not an example of a carbohydrate?# W( D2 i4 A8 Y5 W
下列哪一个不是碳水化合物的例子?. i1 T) q, K9 Y
A:Essential nutrients 必需的营养物质
" A* F  H  o+ t" h# M6 ~# G& e3 w5 J  b9 D" B
35.The process by which a liquid fat is made solid is called:- t5 W0 n2 p% i: i' l# D* l! Q. M: F
液体脂肪做成固体这个过程叫什么
) l+ R1 b$ p. I9 c1 r. F/ KA:Hydrogenation  氢化+ W1 K" E) r0 F  {) `6 w$ D+ H
6 y0 e& Z) ~  w! w9 j; x
36.Which of the following is not an example of a fat substitute?' W0 P& U; v# b* U) `
下列哪项不是脂肪替代品的一个例子9 Z) r! M% @% I, F3 Q
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:6 Z' j$ W! i& b1 T( o
加拿大卫生部要求的产品标有“不含脂肪“包括:2 q  ^  ~$ X) _6 N: N- D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) N' S' F% k. m1 f# Y/ E. e
/ J5 r8 s' F$ f- {8 ]
38.Which of the following is not a problem associated with converting recipes?
& A4 ~/ F$ ^- x. j下列哪项是不相关联的转换配方问题?; K. j+ g. c* ~! |( E3 ~
A:Unit cost 单位成本
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6 e$ a; O+ H8 |* m39.The condition or cost of an item as it is purchased from the supplier is called:/ ^: y3 \# T4 v* M
从供应商采购的物品的品质或成本叫什么) @0 e) O( H2 J6 S7 `
A:As-purchased cost 购买的费用
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4 S* V. D7 b: O40.The amount of stock necessary to cover operating needs between deliveries is known as:
- g7 t. G2 a, U1 _在新货到来之前用于日常所求的必要库存量叫什么( F( S, w( D7 K
A:Parstock 基本日常最低库存/ @& t% ^/ K+ |$ I* M0 q4 u
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
; i" F( H5 v5 p下面那个缩写是用来表明正常库存流程?. T: R; I( T9 I3 s) P$ E( x
A:FIFO=FIRST IN FIRST OUT 先进先出$ W& F* G  H" E% X
& `8 O1 I2 u  b( d% h% o
42.Which of the following knives is used to turn vegetables?3 S% ^# V$ N1 b& X4 v7 D
下面的那把刀是用来打开蔬菜吗?
6 T) H/ x+ ]6 eA:Bird's beak knife   鸟嘴刀3 K1 I) Y1 i  ], Y; n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% n3 b  B, {( P3 e
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43.What is an instant-read thermometer best used for?
4 K% L6 T1 _6 y1 p- `, ~; P即时读温度计最好用于那方面?
4 T* L5 |  p7 J+ D( p! z( TA:Checking the internal temperature of a roast 检查被考物品的内部温度$ n3 S* e/ N6 a% t0 y  L3 c
7 C' D% w6 j. n% R/ T
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 v+ n# C2 M7 J: n* G: L' X" Y3 d2 l
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 G. O# i9 r8 V5 }A:Cast iron 铸铁. |0 G7 w: S& u, i
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 c2 d8 T4 R; |/ U4 Z4 m哪件装备下面有一个可移动的碗和一个S形叶片?
; P4 P' c4 p1 t5 ~A:Food processor 食品加工机
; W) }7 c7 Y2 a) \http://www.google.com.hk/search? ... iw=1263&bih=5722 Y+ f: P# A' p* R
$ d) j) l; F4 f! \( q' q; D
46.Which of the following is not a rule for knife safety?
' a* \+ L3 [, Y下列哪项不是用刀的安全规则?/ W3 j8 R' }% W0 |, H, V
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 h. f7 t. m' ^1 e5 M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 y' e0 Y3 @! ^A:RondellES
% n5 J# P- x1 Q- w# @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; n7 _! k# [$ G7 O; L
2 ~( K) ^6 h* w! {& i
48.Which of the following is a diced cut used to garnish soups?
& m2 R% O2 }1 [- i& f4 E' ]( N下列哪项是切成小方块用于汤的装饰?# c7 f$ w; ]& V1 Y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 x* t. d; Z% j& @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( F- }+ R" V+ j, ~) ?4 I7 L# d
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!!——& v4 Z4 ~, `0 [! N0 X
A:Gaufrette
3 N; F) M1 q$ Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 `. A4 ~" a( m; _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ T  v; p# v; ?. VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ j* A- b% Z' L1 g3 M7 }! k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ V/ H0 }; {" t! _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)
, N5 x3 ^* ?1 ]; m) T* \3 P7 l2 bA:Cilantro 胡荽叶 香菜, K# t5 x; J; D* F, _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 D4 Y; a6 z1 Z, Q3 n# L+ B7 W
+ i; u2 ]- n, y2 M8 F) ?
60.Allspice is made from:
# [8 c& a0 v7 [* i 多香果,  多香果香料是什么: ~" T) f% e& o3 e: O" t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& `# `9 @: O) f9 ?! X1 }
A:A dried berry 干浆果
6 U! K, [, n: M; A0 x& D! Z2 o$ m3 @. r8 b+ }3 W; U( i3 L! ?
61.Which of the following are used to make a sachet d'épices?
3 N& _* d) L5 y( S下列哪些是用来做香包德épices?% m; U2 A& o) p/ N. W
http://www.sachetcatering.com/- ~  ^5 j1 V+ n: t% n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# ^* L  K. k: e  E2 \& o

9 B: ?6 A7 e$ {+ w5 I( l0 d62.Which of the following condiments are not soy based?5 }, D  D& J) Z: e
下列哪项不是酱油调味品的?8 G7 z- n2 `! |$ }/ M# y6 d2 \
A:Wasabi 日本辣根5 v1 b# p7 P. B6 o# c% L8 Q7 @
( B4 j5 O( `% V
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 Z4 p8 G" Z3 R1 u- R  U! d
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:, O4 j0 V, ^1 G8 U+ k2 m: a( G0 Z
A:Pasteurization  巴氏杀菌. @! z- v. _' k
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64.Which of the following steps is not the correct procedure for whipping egg whites?+ y7 x: y! X# G: k% d$ R% X2 A
下列哪个步骤是不是正确的蛋清搅打程序?
) f+ q/ V, W( m& ~7 H/ E1 DA:Allow to rest before use. 允许休息后方可使用。7 }. u8 u, S5 `! [7 T$ U5 V; d

/ W$ e/ E6 _1 A/ l$ p5 ]65.The weight of a large egg is between:一个大鸡蛋重量介于:/ M5 `& H& d1 L; D# D4 x
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) `: K9 O5 S8 s: Q1 j* K: u) }
炼乳是一种浓缩牛奶 是去除什么做的; n9 Y, V8 P: f+ B* C! `
A:60% of the water 60%的水
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" E( K5 o1 d, R  j8 A67.A method of cooking that transfers heat through a liquid or gas is:7 t- \& T/ E. x  s& U
一种烹饪方法,通过转移液体或气体是:
" h  U, I1 n% R9 AA:Convection 对流
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' {2 R$ k* Y  A68.The cooking of starches is known as  烹调的淀粉被称为
# U- U! j# U7 EA:Gelatinization 糊化
3 y4 |9 y0 W% m, t8 [7 t
  D& V5 k" g  F1 i6 B7 w  `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 L7 r  l6 S- G" e9 oA:Braising 烤
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- ~: M% Y6 b% V/ z0 k3 |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:3 ^# d) J0 K9 k7 B
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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4 p/ J" E$ R8 W1 @5 T8 }
A:Fumet 原汁# c9 L+ v, \" G. p4 [% O  ]7 y* O6 c
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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
2 F% n, z) c: x: c* @* Q  h# nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 i  D  B. H! t* E2 X/ K+ M- [# s5 S, I7 y+ O7 D
73.Which of the following is a principle not used in stock making?
$ Y. E- w/ P, I! P1 i- I下列哪一项不是用于制造高汤(低汤)的原则?
) H! u6 L; ?9 X, Y& F6 D# H! tA:Start the stock in hot water.开始在热水中操作% }( K% Q8 J/ f( T
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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
" Q( X& c/ j% k) y8 dA:Remouillage 法语熬汤
$ n$ I1 P& w% q. d3 |+ whttp://www.haibao.cn/blog/post/176242.htm
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