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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。
! U+ Y" I" K6 p! L5 Q) T
% e7 R8 Q& P9 s- i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。7 U( v6 ?& ~4 f7 ~6 D
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
理袁律师事务所
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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
# G5 U$ ^6 u) C8 T9 s$ s, W% |1.Which of the following methods should be used to determine doneness in a New York steak?: Q% p# Z; k' 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); y- w3 ?. a: Q6 W$ [
A: pressure touch. 压力触摸
! i8 T3 v6 Y+ O5 T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ n: \( r* l( g  _- C9 T& X
防止红色蔬菜例如红卷心菜在烹调过程中转变成蓝色,你需要加什么来防止变色
/ U, K: Y( K* A2 QA: acid  食用酸) Y  r' C7 J, x% u. _' Y$ _8 K
3.Vegetables are major sources of which of the following nutrients?
! O3 `( l  c  ?蔬菜中包含的主要营养有哪些
3 X: f& d/ x6 T" pA:vitamins and minerals. 维生素和矿物质。
& q0 s4 s" h3 E8 T4.Cauliflower is commonly served with
. s# m0 ^. T; w; w; H花椰菜(菜花)最常见和那种酱汁搭配0 r: O0 p7 G+ t! @# t" P  _
A:Mornay sauce. 奶油蛋黄沙司8 |" S& p3 n; K1 H: B2 d# t1 X
5.Which combinations of products are found in pie dough?
: k; h2 w- p# g3 f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 f- P! C- \) I6 I  C$ C. CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* M- P9 x& Q) L) V6The French term for mussels is 法国语青口(海红)叫什么
' f% C2 }$ [- W, X6 ]/ VA:moules.法语青口,海红' T, r/ c4 ^' a7 p. N; v/ `
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, T% M  X5 X3 s
A:faintly fishy. 稍微有点似鱼味5 M/ o' }6 a# V8 i+ C- N& ~
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 J3 o9 Q. |; O. ~A:2 days. 2天
1 A* [1 U& O+ {' x9.What are the principle ingredients in ratatouille?
3 E4 Q; O& K% g  W; \1 F/ _炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 L, P8 `8 |( r; qA:Zucchini, eggplant, green peppers, onions and tomatoes
; H8 Q; H4 W5 X5 O; Q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! @4 M3 `  Y4 i# E10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ |" K$ N% O) w3 r
A:cook food in quantities that will be used up within 20 to 30 minutes.4 p: Q# H+ }' ?# S, L9 d
大批量烹煮食物要在20到30分钟内
, b' m* r2 w3 v+ x& j+ A11.What person has the authority to issue a Health Permit?
, s0 _% {- ]5 D& G' O谁有资格颁发健康证(卫生证)。
( h2 n8 H1 ^; e% c( f2 m, SA:Medical Health Officer.
6 Z; P9 ^% U  K3 I$ }! M) Z* t医疗卫生官员。- {# r1 |: ^: S+ ?, [' B3 i+ q4 L
12.For what period of time is the health permit valid?
/ J/ X) C! R  e% v健康证的有效时间是多久?" v& H; k% B, n) G0 i/ X# q
A:12 months.12个月( _$ M* J" J" p7 S) \
13.In the area where food and drink is prepared, the ventilation system must be able to change the air* w$ g% z$ Z2 ^
在食物和饮料准备区,通风系统换气的标准时什么. x& p1 z4 |) H! m
A:08 times each hour. 每小时8次. Z  h( Z8 F: q
14。The minimum temperature for manual dishwashing in the wash sink is% E4 ]0 Q1 y+ Q& M0 @4 w8 W
手工洗碗,洗碗池的水温最低多少度?
+ D! n* T2 K5 h: l! C" i; DA:110 degrees F (43 degrees C). 43度
5 A6 I8 g/ _; q: t5 ?% e15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ W% A' N- M* M2 U% \. h9 [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 m3 n: C% |6 S% d4 j# W* @4 DA:180 degrees F (82 degrees C).  82度' c3 ]# k( k4 ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 W+ r6 Q3 n6 L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 B7 @9 O2 V7 ]8 Z& u4 Z: lA:en papillote.  法语自己理解- Q& y0 L( M$ b4 {
17。Wing or Club is considered a
: n! ]% q/ g6 e% i7 D0 t9 G0 x/ P翼和CLUB 被看做是一种...
7 k$ h* v% W8 B. l. y! FA:Bone- In Cut     带骨切3 M: g; W7 [$ u) N
18。New York is considered a   纽约牛扒被看做是一种. r- p: w/ ~5 h7 d2 b5 m4 c1 w
A:Boneless Cut     无骨切
) ^' I+ d! U8 h. p19.In general, a court bouillon for freshwater fish will contain) L  u4 L: v" Q9 s7 {; y+ b
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
; T% f+ D' f# W! [A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 x# ~) ^5 T8 V5 F; \: P2 M2 y
和做海水鱼同样数量的调味料和香料
, s- k3 a) p; Z20.Anise is very similar in flavor and appearance to
: x( p5 m5 I  H  `; F/ g0 D; m八角和下面的那种原料有相同的味道
( D* O) E9 q. F7 ?A:fennel  茴香
1 V/ x/ y( r! h& J21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- P8 f# x2 J& F, T4 g+ Q7 z' Q
下面那种原料更像大葱且有平面的叶子+ O/ H1 ]+ k+ z7 X! J
A LEEKS  似蒜葱 (这边人叫京葱)
7 |/ H1 B% j5 S' x5 p$ H22.Which of the following cutting shapes refers to a small dice) l$ j% E; m. @+ U( A+ [! Y& |
下面那种刀切形状指的是很小的粒(末)
7 ?4 t3 @7 o' e" K; a& {7 y% f: AA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 o- c; a8 r9 V/ |( r( Z2 Y" L23.Oil is added to the water for boiling pasta in order to
$ _5 e% R8 Q) h- {* r- j. N1 ^% P向煮沸的pasta (意大利空心粉 )中加油是为了
+ D9 O% X/ ^: eA:prevent the pasta from sticking and to minimize foaming action.6 Z0 ?( p% O, `0 Q& _
防止面条黏合并降低发泡。) G. T* j5 ?; F5 R9 }  X+ ]
24.Which pasta dish features pine nuts and basil?. q8 E2 K: P! o, Z& u
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# K  U2 ]$ u6 T+ U% PA:Pesto.一种绿色的意大利面酱
& p; F3 G7 v5 l; U9 s7 c6 qhttp://www.tianya.cn/techforum/content/96/563836.shtml
4 F( ]5 C  P/ Y+ d
) X8 c7 ~8 r/ E1 q) n( P/ _25.Which of the following is a spring vegetable similar to spinach?! O& I# s' [1 A8 a5 X8 r1 D
下列哪项是一个春天的蔬菜类似于菠菜?  }% ?+ c. i0 g/ u# t
A:Sorrel. 酢浆草。
8 G7 V! }' k6 Q+ N) `/ A- [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:
! ^% m$ F; Y. W2 u( @哪位厨师最早带来高水准浮夸的美食! |% f* }( g5 @* n/ J( n
AAntonin Carême 人名 安东尼·卡罗美
! N# E1 s  k' |' k
/ d  s  W% A3 e9 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ L+ m2 l* u, K1 R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 e6 ?/ U4 Q3 r+ q- g
A:Cast-iron stoves         壁炉
% e( s( R1 X6 t5 Q0 ?- shttp://www.usstove.com/products.php?id=6
. g; }8 M7 c+ k: v6 q
7 k& m" f& @8 Q# K# P, V8 v( R* T# A28.The French term used to describe the roundsman, or swing cook, is:, B( R  g4 x! b- L# W
法国术语,用来描述roundsman,或摇摆厨师是:( h9 y4 h( [; {/ ^$ h1 {' B
A:Tournant   图尔南
; t+ P  h2 e3 ^6 O4 S! F+ Y7 u/ r: B( L  `2 q
29.Another term for the wine steward is:% E8 i+ \7 {3 ^: {3 P
葡萄酒侍酒师的另一个术语是:
5 o" T$ U/ v* {0 s3 H5 }+ t6 U; t/ ~0 dA: Sommelier 侍酒师4 {, a# o" x- l( }" a- F% l% C% L
' ?- `2 o) |" E: P0 t' Y
30.Molds, yeasts and fungi are examples of a:1 W: h6 J" A. I( R0 S- s- S+ g% u8 [
霉菌,酵母菌和真菌是一个神马例子
0 _: g4 e4 w/ LA:Biological hazard 生物危害
4 R: d" D; R6 h" n4 O( W
! N$ a4 J2 S8 X/ ~. [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, e" b2 R( i6 M0 |# F# N: r( |8 v
根据加拿大食品检验局,食品的危险温度区在多少之间:6 j  E& m# [* |/ Q4 Y5 z0 B
A:40° and 140°F (4–60°C)     4-60度
5 a& ]( G4 x6 _
& F( u/ h$ v" [1 p: r# Z; P32.All bacteria need the following for survival:
) X( k5 V# B8 E4 C0 W: D$ \所有细菌生存需要以下哪些内容:
- c( ?" u) j( wA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ ^+ c& X, b( C! I, ?9 `5 U+ d
" A+ V8 V: K0 G! n
33.Which of the following correctly represent critical control points in a HACCP system?
: ^0 x: Q* z4 `# r以下哪项正确表示了HACCP体系的关键控制点?- R3 |/ F5 o" X. f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 x* H( q: [9 Y, T) k" \) L# B食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ u0 ]2 B5 _  t+ Y: Z' G, L6 X

( i0 n4 o$ Q- Q- v  O34.Which of the following is not an example of a carbohydrate?2 f( D/ ?# W) P4 c4 x  |+ t# t
下列哪一个不是碳水化合物的例子?
6 u# {; W# B% vA:Essential nutrients 必需的营养物质3 E! H$ Q* X+ K* M& W

, i! j, J8 R2 i  L35.The process by which a liquid fat is made solid is called:/ K/ Q( O5 z& ]% F: e/ x
液体脂肪做成固体这个过程叫什么
7 J, {0 c9 V. }A:Hydrogenation  氢化
9 F7 X4 S, L1 K3 w* f. d% a4 ]! J/ R, d$ l) a5 Q2 }
36.Which of the following is not an example of a fat substitute?
# w5 Q# x* N: M) \' F& c( y' [下列哪项不是脂肪替代品的一个例子
, z+ ]5 l5 c9 v" ^' a  qA:Acesulfame K  安赛蜜K表+ [) {0 n) N$ I

+ l& q+ i1 B: a; Z- H. `37.Health Canada requires that a product labelled "fat free" contain:# e  C6 a" T& F! a; {
加拿大卫生部要求的产品标有“不含脂肪“包括:
  L% d8 A8 i# \5 k' o8 b# cA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( M6 ^" ?" J: l$ R+ q

7 w& ?  i# @. \2 C$ c* G2 r38.Which of the following is not a problem associated with converting recipes?8 m; }& O, A# I3 y5 B. t- l! p
下列哪项是不相关联的转换配方问题?
# S* Z% a* f) |6 l5 U* ]A:Unit cost 单位成本
3 F2 B5 H' U$ J' ^
' C& y6 K. Q# q: w6 _8 n. r( l39.The condition or cost of an item as it is purchased from the supplier is called:
1 j3 f# y' E# e8 G! k. c' ~; J从供应商采购的物品的品质或成本叫什么/ Z/ a6 R) x7 J% g' E3 e
A:As-purchased cost 购买的费用5 d1 j. u7 U. C( L
; b; p5 L" F- l1 S: B6 j# Z5 \8 H- f
40.The amount of stock necessary to cover operating needs between deliveries is known as:# Z8 K- T- z5 L/ B( R, H  r5 ^
在新货到来之前用于日常所求的必要库存量叫什么* j0 W( ^3 V, t, W' d
A:Parstock 基本日常最低库存. k' X6 k; W# Y7 t. d; V, R
! M) F5 J! Y; a# g' Q# S( t4 l7 X
41.Which of the following abbreviations is used to describe the proper rotation of stock?1 F5 V0 `- G, N3 |; V1 I8 X
下面那个缩写是用来表明正常库存流程?
' m" O8 b7 o/ a9 V" g7 y8 I* w, J/ eA:FIFO=FIRST IN FIRST OUT 先进先出
  F. A8 k$ x8 T. M9 \
! w( ^5 N$ X- Z' L( Y42.Which of the following knives is used to turn vegetables?
! a% W1 c4 f0 J% n下面的那把刀是用来打开蔬菜吗?% Y& H1 Q5 j5 \1 v7 g
A:Bird's beak knife   鸟嘴刀
8 m0 b5 P0 G7 I& g6 L; R/ Z" @6 ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; j  ^% i7 W2 M8 g5 Y5 |
  M9 N" {, E. z
43.What is an instant-read thermometer best used for?
/ h6 ?3 q% ]- ]即时读温度计最好用于那方面?5 k% Z3 R- r, R  s5 t
A:Checking the internal temperature of a roast 检查被考物品的内部温度% @" {  m, f7 j  ~" j9 k) b

. u" k4 X* B! t, @* `& b% _7 r$ t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: T0 s% |4 L% F5 E9 _; r下列哪些金属材料受热均匀,通常用在铁板而且非常重3 a0 [4 v4 @+ w( Y- {
A:Cast iron 铸铁" |  \! q# N5 J# _  r3 f
3 |9 X- i& f5 L
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ X9 p3 ^3 Q" c哪件装备下面有一个可移动的碗和一个S形叶片?( B' U( j( W, [* \- @; x
A:Food processor 食品加工机* Z: p- P" p8 a7 i, O
http://www.google.com.hk/search? ... iw=1263&bih=572
# G: K; Y! W  y0 n% c; J7 s; Y6 U) }) U9 r6 X# f
46.Which of the following is not a rule for knife safety?2 Y9 K' S1 r7 |! b
下列哪项不是用刀的安全规则?. V! F* f7 D9 w- w2 U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; e1 z* C: \1 R1 B6 V1 j1 w5 f) V
3 ^/ ]0 |8 z3 ^# y8 ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) h+ @5 Z2 m# D/ d: z' S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 D* P; o; v7 J, J+ E) MA:RondellES
; u# u5 F7 p3 Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& ^% a: [, k; ]* q* n: b+ N, L2 P, E- Q1 B6 p4 {
48.Which of the following is a diced cut used to garnish soups?
: C* D4 ~7 |" i& G下列哪项是切成小方块用于汤的装饰?
+ S3 z6 ]  Y5 h8 i6 cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. r' J( P7 X. v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 a& r+ ?0 H9 z; e" @! t" x" 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!!——9 I2 m, h; N& f7 s% b
A:Gaufrette
2 V; C9 N3 }2 Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 l, Q# Z4 }, G8 P6 mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" d% O! [# J# l" U; b" S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 E0 K" o4 a% z( Q. W9 i
' i2 s+ r! y% q3 ^
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 _  a. @5 P. F! E# K. `  d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)
+ K3 w! q$ h4 ~& B7 j; H. w7 S3 o8 o) jA:Cilantro 胡荽叶 香菜
& K! p/ K) m+ X- ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( v* j2 ^6 V$ e& R* s6 {3 d2 F2 u2 R( s) T) J$ W8 z# R, W' ^: Q
60.Allspice is made from:
, X; X' Z/ d5 l' h1 U& a 多香果,  多香果香料是什么+ }0 [, g0 H: \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 F# `3 g& ]: `( PA:A dried berry 干浆果5 _  E2 Z; J$ ^1 ^( x; x4 d
1 p/ {1 c+ h9 ^8 D+ k) l  M
61.Which of the following are used to make a sachet d'épices?
4 Q- ?5 C, _) h$ W0 p下列哪些是用来做香包德épices?2 v  _$ `, i# E/ U* L8 k( h8 o  p: T
http://www.sachetcatering.com/
' e( ]3 i( V9 W$ }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, {$ C# p; o2 V3 ~4 O
# i# h, y# g0 }* Q! W. u62.Which of the following condiments are not soy based?
: ^# I: T8 x+ A/ k! b下列哪项不是酱油调味品的?
. u, T; n) O4 F6 n5 u4 _/ S) [7 s1 B$ vA:Wasabi 日本辣根- I4 P) ]$ {5 M# d' I0 N$ z
8 z" @* J1 v# b+ I. v
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 W3 U2 z. e( d0 ?" g' F2 N. g( L2 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:$ }( r6 ?7 A, C' l
A:Pasteurization  巴氏杀菌: z: G! j( F7 z# P7 x

/ R( h4 r5 X) D/ Z, y/ z/ f5 X64.Which of the following steps is not the correct procedure for whipping egg whites?
* Q* [3 @# ]% f4 I1 e下列哪个步骤是不是正确的蛋清搅打程序?8 F# F8 y7 l" t! S! k5 {, |
A:Allow to rest before use. 允许休息后方可使用。7 ^% Q  O2 w, o- R8 ~8 f- s
7 W5 R( A% h9 B
65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 H$ `2 ^9 P' b' aA:56g and 63g 56克和63克$ a5 D# ]) s1 l: Q, S% O

# j1 ^( ~, K8 ~2 P1 b4 i+ S66.Evaporated milk is a concentrated milk that is produced by removing6 E. u; L- @3 t% w, A! Z
炼乳是一种浓缩牛奶 是去除什么做的
) c3 v+ e, C1 v2 XA:60% of the water 60%的水5 h% P2 P9 E) H$ u- g% \% l: L, ^" J
6 y' e, y- i/ j1 Z) B! m" O( S
67.A method of cooking that transfers heat through a liquid or gas is:
* s% T, E9 m0 Y5 W: d5 m& E一种烹饪方法,通过转移液体或气体是:
) P) Y9 f9 C% ^! qA:Convection 对流$ d! S# H  D/ U, @7 }

9 I* a# V( ]! p68.The cooking of starches is known as  烹调的淀粉被称为; [# x8 X1 _7 n3 d
A:Gelatinization 糊化  U7 c& G# A- v) z

' @, _9 Z8 O, j8 @/ E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! |% o: i: s; @+ J3 d
A:Braising 烤
8 j/ \5 \; r7 }; b& a0 ?1 u& O" O9 \2 B* Z. \; J* Q2 |
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:
% m! m  P) X, M: k* UA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# C7 A- `& S0 D# k# |5 s: \+ |& v
- [/ j9 P) z. L6 z: B
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
  [, e/ B. X" XA:Fumet 原汁7 [# N# L; h) n5 [

' O4 H2 D8 s  a- q72.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
  z/ }% D# T3 s  ^  ~2 Y7 kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ ?7 D/ w- R& E. ]
* B4 e% a6 m7 \' O73.Which of the following is a principle not used in stock making?
9 C% P' E9 W5 c6 H5 r下列哪一项不是用于制造高汤(低汤)的原则?; ]" }1 t3 c5 \: y2 j+ [3 I) J
A:Start the stock in hot water.开始在热水中操作1 y' T$ f/ w# U0 U6 ^- m
$ j" C+ M+ i$ |) W
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
5 y3 G& I% R$ u1 G: x7 @A:Remouillage 法语熬汤
1 i. |- y3 ?8 X& O# A5 Shttp://www.haibao.cn/blog/post/176242.htm
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