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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。
3 t  E) K: h( w) y7 e% f- P9 F7 I; J. R7 {% [! e7 O  A! ~4 Z$ o* s
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。% {/ k" b! @7 j: w& Q
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
4 z. d2 o. o$ {8 i$ M4 F1.Which of the following methods should be used to determine doneness in a New York steak?
9 v( R3 v5 b0 E9 B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)8 K7 r' a- H' l2 D" t! T/ g; e, o* S2 D. R
A: pressure touch. 压力触摸& d5 [- Y: P! A5 T" e
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 O9 s/ Y5 N9 I- {9 Z( t1 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0 T9 p! P  m+ e
A: acid  食用酸
7 ~. L* r/ ~( J1 N9 Y3.Vegetables are major sources of which of the following nutrients?
. d3 C, ~% s' P1 v4 f. N蔬菜中包含的主要营养有哪些; d4 }% a- {" j0 Z/ [  ^
A:vitamins and minerals. 维生素和矿物质。) G& [( e' `* I' B% a& a8 [
4.Cauliflower is commonly served with9 p0 l- |9 }5 O  r! O/ {
花椰菜(菜花)最常见和那种酱汁搭配
6 |- b- S: @  [  F8 hA:Mornay sauce. 奶油蛋黄沙司
/ {+ A! ^- P* _$ C: A* s5.Which combinations of products are found in pie dough?
: T7 d7 J& F  @$ l7 [6 i9 |( b下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)" v% Q' \0 e! x) _# _1 X* k
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! ]. U) h  W% L6 e) _
6The French term for mussels is 法国语青口(海红)叫什么" s5 o) [9 r; [# C, l2 i
A:moules.法语青口,海红
, _; l; e, m+ @: M% ^7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 ~- [4 h' D7 l# [# b
A:faintly fishy. 稍微有点似鱼味, d" U2 w' R# m( {9 l  u( \
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用- A1 [& O0 p2 E4 f
A:2 days. 2天
9 {: l* {! V! ^% N$ @; c9.What are the principle ingredients in ratatouille?
8 r) Q# o6 U2 B- X! M炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* [, n; ~1 y9 D6 b: q6 G
A:Zucchini, eggplant, green peppers, onions and tomatoes9 d' `4 }# {/ _( b; z5 d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
- R4 t# u* h4 ?  ~! J. B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" X9 Q$ t; B8 C6 L  f. M5 l' wA:cook food in quantities that will be used up within 20 to 30 minutes./ \- J7 u) {9 k
大批量烹煮食物要在20到30分钟内
$ x- @2 B5 L3 k* u$ b11.What person has the authority to issue a Health Permit?
' u3 \* _2 z, V/ o& f& n! t: w谁有资格颁发健康证(卫生证)。- O, \& t7 ]6 b: A# G  I9 ?
A:Medical Health Officer.
3 w% q+ a3 V3 P* w5 E% Q2 E* U医疗卫生官员。
0 R  U) p4 M' t5 H$ m12.For what period of time is the health permit valid?
9 D+ [- @* t+ ^7 Q- g健康证的有效时间是多久?
/ t$ p: R* C! k) dA:12 months.12个月
/ M9 X5 K* g8 S; Q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ l5 R% m% u+ ^; g* {在食物和饮料准备区,通风系统换气的标准时什么* T0 L: W# |; q
A:08 times each hour. 每小时8次6 j$ E0 d* F1 [( {; U4 r
14。The minimum temperature for manual dishwashing in the wash sink is# A' E& }4 I, ?& p# u
手工洗碗,洗碗池的水温最低多少度?) f: a" ~' V" ^8 Z- |* s* Z4 K; }: M
A:110 degrees F (43 degrees C). 43度
/ {! j9 F' R& E1 F3 I6 ^15。The final rinse temperature on a mechanical dishwasher must be a minimum of:6 \" b& m2 `& M* Q: p9 x+ R
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( [3 J: T( e# b! [3 Y) R
A:180 degrees F (82 degrees C).  82度) J0 I3 v) B2 [) E7 ~  ]
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 A4 _1 c/ p$ l0 C
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 ^( I! N8 h" h) }
A:en papillote.  法语自己理解
) U# u4 f" ?& X& Y/ Q17。Wing or Club is considered a
2 Z  L! k  y! u6 S* ^" R+ z" F翼和CLUB 被看做是一种...4 ]3 }4 I( `% G' i$ e4 d
A:Bone- In Cut     带骨切' A: `1 V6 M  S5 r6 `9 [% v% \* v
18。New York is considered a   纽约牛扒被看做是一种/ S* L0 ?7 W1 @2 A/ ^
A:Boneless Cut     无骨切
& v1 \) j* C# L& B$ i' w19.In general, a court bouillon for freshwater fish will contain1 k5 u! _  ]  `9 w7 C6 U- b" t
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
' X- Z) @2 X# _7 e' z8 l# IA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& L- K9 U5 ^. J* p& v+ W! E$ U& F和做海水鱼同样数量的调味料和香料9 f# N  q7 n! g$ d
20.Anise is very similar in flavor and appearance to
* p6 ~6 z. I1 C+ W2 U( v( C八角和下面的那种原料有相同的味道7 ^$ N5 z8 x5 H, L9 \. C" u: L5 w
A:fennel  茴香
$ `8 Y4 w+ |; E21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 T8 W" X4 C9 n' w- K4 J
下面那种原料更像大葱且有平面的叶子
8 a$ i. c- A% ^A LEEKS  似蒜葱 (这边人叫京葱)9 K, H# r3 W6 V9 [; I
22.Which of the following cutting shapes refers to a small dice
4 P- Z; n) {/ t& |6 Y下面那种刀切形状指的是很小的粒(末)! H5 O' |! @3 h9 Y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ n( f" }: _  Z9 d, ]8 c: T7 D
23.Oil is added to the water for boiling pasta in order to9 x4 N7 W& }* k+ U. j$ d* n$ D
向煮沸的pasta (意大利空心粉 )中加油是为了
/ M/ i# }' u/ a4 QA:prevent the pasta from sticking and to minimize foaming action.
( k- o/ l1 }; e1 b8 _6 e; @防止面条黏合并降低发泡。3 p' p* w! H  W8 w5 ~/ @
24.Which pasta dish features pine nuts and basil?* w) D& ~) ?4 g+ v0 M1 a
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# T9 S/ ]$ o! l* k6 uA:Pesto.一种绿色的意大利面酱 9 Z( j* X& o: U5 Z$ I
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?& `  _) B5 U# W1 |4 T8 g1 J4 X
下列哪项是一个春天的蔬菜类似于菠菜?
/ E: `9 A# x+ n/ @A:Sorrel. 酢浆草。
* }1 y- [: E* y) z: C( ?6 mhttp://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
大型搬家
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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:
- Q2 ~, @* @( D8 r哪位厨师最早带来高水准浮夸的美食
# Q0 G( T5 z$ I/ SAAntonin Carême 人名 安东尼·卡罗美
) V6 r1 t  V$ W  k
$ B1 V/ \7 {! B3 X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) c9 f8 A* E& I! b
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 N( j4 m( R3 H4 u
A:Cast-iron stoves         壁炉
$ E# ~0 }4 }3 a- X: c0 ?2 R% Jhttp://www.usstove.com/products.php?id=6) i4 ?" M+ Y: ^3 U- r
/ T4 g* C0 w+ v. H$ V
28.The French term used to describe the roundsman, or swing cook, is:
2 G- N& b! @6 s法国术语,用来描述roundsman,或摇摆厨师是:
8 v/ f7 \3 X" e8 t& @% e8 e) u8 fA:Tournant   图尔南* t; b' W  \. J/ y+ }6 u5 E

6 ~) J5 Y: c; Q29.Another term for the wine steward is:
4 f, t8 j$ O0 R; S! y葡萄酒侍酒师的另一个术语是:
1 H6 ^( G% m) P6 e+ DA: Sommelier 侍酒师
+ O9 j  h$ ^0 w" \0 \
- @) F1 {9 u* X" v+ \30.Molds, yeasts and fungi are examples of a:
" H( b" o5 t9 `  h/ S霉菌,酵母菌和真菌是一个神马例子
/ i; f4 @/ I- ]) ^$ |7 NA:Biological hazard 生物危害
# q# n8 |0 I* |% O* n
/ y, b0 W9 F! h2 d3 ]  E* x9 x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; b5 b9 M0 x; L' U' T
根据加拿大食品检验局,食品的危险温度区在多少之间:, b/ s4 h+ D5 A3 M: Y+ {& s4 x
A:40° and 140°F (4–60°C)     4-60度
  G: [' Y# V) X5 K) Y2 `' b, Q8 r2 f* v' u+ C4 }" F# \
32.All bacteria need the following for survival:) X9 ^, j! Y( l
所有细菌生存需要以下哪些内容:
0 x1 f" h  f2 w4 L" PA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ N# S! Q' I' U1 R+ u

; G: i# H7 [! q/ y33.Which of the following correctly represent critical control points in a HACCP system?
- \  v4 X# m) v! T! d1 V以下哪项正确表示了HACCP体系的关键控制点?
. V- Z* S6 N% k. M) yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 ^! C+ @. r, ^$ a; R/ p, C食谱,接收,储存,准备,烹饪,保温,冷却,再加热! y  A) z, H. |& O. V% s5 ?

8 ~* ]7 \  D0 r! I/ o/ H34.Which of the following is not an example of a carbohydrate?
. m1 L7 {' S  b/ x% n下列哪一个不是碳水化合物的例子?& A7 V4 E- ?# w' R
A:Essential nutrients 必需的营养物质
5 I7 ?% U% V4 w; E2 ?; |1 `; a" H, N/ ?8 p% F) y  G% ?/ }
35.The process by which a liquid fat is made solid is called:
1 [' }5 \. B# I6 c# Y液体脂肪做成固体这个过程叫什么
+ n, b2 y+ F2 N: O1 q2 ~" QA:Hydrogenation  氢化* i) {" H/ t$ s6 p4 a) k) d

) o3 x9 h* @, A+ T  O6 O36.Which of the following is not an example of a fat substitute?
, [" ~  u3 t. y下列哪项不是脂肪替代品的一个例子$ N, l& Q3 g3 M1 S7 U/ y0 B
A:Acesulfame K  安赛蜜K表5 ]/ r1 q. _, B

, K4 p9 ?7 N1 E/ O5 M37.Health Canada requires that a product labelled "fat free" contain:6 M7 W) y8 b8 B  ~: e  c
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 z% M) M% v- I" sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 F. {& y& W  l; |+ }" x6 E! w7 L" a4 K. e7 X# b$ B0 _: @& Q
38.Which of the following is not a problem associated with converting recipes?! X+ p2 F3 {9 c. V0 F! l
下列哪项是不相关联的转换配方问题?6 b1 n+ Q' E( M- c7 l, C+ l
A:Unit cost 单位成本
: f& Z1 ?5 f4 A4 E$ l3 ]7 J, h1 p: p, F) s+ j
39.The condition or cost of an item as it is purchased from the supplier is called:
7 }/ d2 z! }4 s" j从供应商采购的物品的品质或成本叫什么# S& W( G' m1 |3 Q5 I
A:As-purchased cost 购买的费用- J0 W5 q6 h4 Y! t0 X1 E' V# R! E

5 I+ F' K& \3 ?7 }* }40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 r0 n6 A/ W) A! E0 B在新货到来之前用于日常所求的必要库存量叫什么
: D; P' k  }: ]3 x) L& v  GA:Parstock 基本日常最低库存' }9 c9 X* M6 I4 M. Q
  |) d3 J! m& D6 n! ^6 h# z2 g
41.Which of the following abbreviations is used to describe the proper rotation of stock?% a- R+ ~0 o3 d, Z  P4 @' R2 A* N
下面那个缩写是用来表明正常库存流程?5 r9 M- j0 y9 @, c
A:FIFO=FIRST IN FIRST OUT 先进先出
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) C1 T' A$ \% l# \2 @' G- a42.Which of the following knives is used to turn vegetables?/ ~) i) g/ y3 T- Q0 o. z
下面的那把刀是用来打开蔬菜吗?
0 H- E0 S1 E0 d* Z% m1 _A:Bird's beak knife   鸟嘴刀. ^  Q9 a, y5 o! i7 |
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 B7 v: h- b2 c# A8 y: ~7 T5 v1 C( O  ~- i& K& B
43.What is an instant-read thermometer best used for?
- M  d+ T% _. S3 f, I: e即时读温度计最好用于那方面?  Z6 c# @/ Z* s% }" k6 m& P* {
A:Checking the internal temperature of a roast 检查被考物品的内部温度' B6 L( r7 t. H7 `, W

. X: a9 V1 q- L# k, y( @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ j" {$ n$ X7 Q  o  E  J: W8 D下列哪些金属材料受热均匀,通常用在铁板而且非常重) V: h" _% {2 c; u
A:Cast iron 铸铁) o7 j* l8 Z4 }/ J

3 I+ [# l7 e% U' t/ a' ~( r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ u, O, x$ T2 ?5 u( J; P% D
哪件装备下面有一个可移动的碗和一个S形叶片?
4 h7 N+ n5 P% d9 o4 {A:Food processor 食品加工机1 }: K5 k2 V0 q
http://www.google.com.hk/search? ... iw=1263&bih=572" ], U( i9 A9 u# P

* |. E- Z3 l7 P# I; Q* y46.Which of the following is not a rule for knife safety?7 I4 b9 X& S8 T# {6 k- w
下列哪项不是用刀的安全规则?% D5 ~9 _1 t( G2 ?- e- H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; O# h& i0 R& j0 m7 x. |7 U
; f! N8 G) w# Q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  X; _$ ?1 s0 F8 @: a5 d% Y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ F( i7 n5 B% ^8 XA:RondellES * k* Z# i( w2 s
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) I$ U$ q- O6 S

/ V- ?, {2 O% v8 r: [" X3 }48.Which of the following is a diced cut used to garnish soups?2 o# L6 s# P* d# S
下列哪项是切成小方块用于汤的装饰?9 }; ]4 _& A# {6 [! {  U3 r6 F6 B
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; y8 _  }  b! [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ y9 N. m. Y% A# B* {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!!——* t4 B! ^0 {( v4 l3 s5 `; T
A:Gaufrette 6 A4 r) m* N) d7 S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ e1 y3 T. F7 a# D& a# ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! N$ z/ ]# B8 s: h- l8 g" s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& }  _2 V# R( q, L5 [( Q0 m& Q6 J& R$ P3 R6 Q$ e( T" L( E
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ h8 y! q* f5 o& o* 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)
) l  v; n" T: z+ S$ q9 PA:Cilantro 胡荽叶 香菜
* R* N( l7 S) [0 Q  t- {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 |% R5 h" G1 c+ j7 A7 c, o) q$ R8 X, {! W. F
60.Allspice is made from:. Y" F* O" W; x7 b
多香果,  多香果香料是什么9 r5 f( C# ^, V! y+ s4 p. z+ t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& t. O$ ?7 v' f5 m% @) rA:A dried berry 干浆果5 s4 h: R6 c; u+ ?) t
5 C' O9 _6 U0 q
61.Which of the following are used to make a sachet d'épices?4 z# ~2 b9 r1 Y5 u( ?
下列哪些是用来做香包德épices?
7 L* z7 M( s9 [. U, O* ^0 ehttp://www.sachetcatering.com/
! Y3 u, E) J0 C+ j2 FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 O/ F+ ~+ w/ ^6 m7 @1 |8 _9 b, k
3 t" k# W3 b! C, h62.Which of the following condiments are not soy based?
5 Q/ _" u3 i! D' T, i8 a8 F下列哪项不是酱油调味品的?
) L, G9 o7 X$ X' O2 QA:Wasabi 日本辣根. u8 G4 z- \$ K, C/ _0 A# E2 k

! h7 q' T5 d6 c( k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. R2 V/ {0 x" a1 ~* }4 J- y! E2 f
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:) f# Z; `; ^$ d1 ^+ k- W- l4 r% c
A:Pasteurization  巴氏杀菌9 c' m% v, b$ }! ^) L4 O0 z( n

- h7 B& w( F  n# o4 O64.Which of the following steps is not the correct procedure for whipping egg whites?/ z, p+ m/ G  P. k% N. K
下列哪个步骤是不是正确的蛋清搅打程序?6 [) N- I# N2 z4 n: Z) I) |
A:Allow to rest before use. 允许休息后方可使用。, `1 V; A5 y# O
9 g, o) n$ O$ R1 g6 X/ j( `) d( q% v
65.The weight of a large egg is between:一个大鸡蛋重量介于:& h/ U& V: j* L: T
A:56g and 63g 56克和63克
5 l/ j. y2 k% K; y
- n6 W2 ?& w( `; Q5 S4 S% l66.Evaporated milk is a concentrated milk that is produced by removing; H) r* ?: E$ C6 N5 `7 o
炼乳是一种浓缩牛奶 是去除什么做的9 H, Z2 S# v: ]/ J
A:60% of the water 60%的水
% Z1 h% ~$ U+ N9 i2 n# `- P9 A8 b* B6 ?% ^( Z/ {; v) V
67.A method of cooking that transfers heat through a liquid or gas is:
6 r8 V4 e3 j9 Y! ^/ e一种烹饪方法,通过转移液体或气体是:$ r! M  n, Q0 N  `# d( C
A:Convection 对流
& |& i$ c6 \! `- \: r' @' @/ |2 b6 V4 g" j; o
68.The cooking of starches is known as  烹调的淀粉被称为& o, W0 j' k% [% @2 S* Z
A:Gelatinization 糊化
4 {& A# C0 k- n  s1 u- L9 o/ s
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 o- K2 Q- J; T& n9 m7 }A:Braising 烤5 o$ _' |7 D; L. x! r( N, i9 d
8 k5 m. r6 n  E+ ]2 K. L# ]! k
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:! L+ r" N6 F% w7 |( s- o+ C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! e6 l: J; J" [

# r  k2 b7 F' ?5 O/ V2 F+ R71.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
+ {# N5 m, @8 H0 a( zA:Fumet 原汁$ G2 @5 v6 K* W( v. i7 H" b4 m9 L. y3 T

- s6 [! ?; z; C72.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
4 y8 |" t$ b( h. Q# i5 JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( ^* z0 l) \( G" ^3 W" P
. m! I" Y5 ~4 |7 a# F& V" f73.Which of the following is a principle not used in stock making?4 v. C3 z) Z$ {7 \, C
下列哪一项不是用于制造高汤(低汤)的原则?
3 V) H# I. G1 ?/ IA:Start the stock in hot water.开始在热水中操作
5 o. n- p+ D, X3 e* b: A) z( G( E6 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4 t5 D. V4 l) O; P) Y1 a
A:Remouillage 法语熬汤- r5 `; a( A0 I* s( Z5 y+ R
http://www.haibao.cn/blog/post/176242.htm
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