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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。6 a9 U( a% M1 b, `  V

1 I+ g: F6 w  |  v% D! ^4 [# ?" o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。
3 \) G$ |1 v7 C( i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
9 g# d' _) p7 V1 T1.Which of the following methods should be used to determine doneness in a New York steak?$ Y+ I0 W# e' C: F
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)
: `4 b2 e* h. O) H, [A: pressure touch. 压力触摸
& {6 A! v( y" M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% [! z9 d/ p0 l# }( i# J" U/ o6 b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
% w- |; R! H- q5 V6 V9 G+ `8 pA: acid  食用酸5 c' R8 l- i% z9 w
3.Vegetables are major sources of which of the following nutrients?8 U- Z# q* v3 I: J& ~7 [
蔬菜中包含的主要营养有哪些5 m# y' A: V- K+ @1 K" ^
A:vitamins and minerals. 维生素和矿物质。1 d% l: L- B1 S
4.Cauliflower is commonly served with
2 N6 V5 i+ _4 q* Q+ _" i. i花椰菜(菜花)最常见和那种酱汁搭配
9 v3 H# U2 G2 o4 u9 w2 TA:Mornay sauce. 奶油蛋黄沙司1 E5 z0 }( [) b! U8 n3 v
5.Which combinations of products are found in pie dough?
8 N) e0 O+ u+ G$ J) [下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 ~+ F& t( V: R& ^5 j! h( J$ d# Y4 J9 w
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ M' ^" O! h/ z# p6The French term for mussels is 法国语青口(海红)叫什么: s- w% i2 Z# x: s
A:moules.法语青口,海红
; a/ o. ?/ M. V. c: {# D7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! V6 G6 I2 N1 [: p* e) [A:faintly fishy. 稍微有点似鱼味0 C! y# s: K5 Q- G  G! ^5 _
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; M2 H+ [& m0 M7 K
A:2 days. 2天
, \* B9 B/ N* X) d8 L4 I9.What are the principle ingredients in ratatouille?
: W* F. P* V# [  m6 I, ]9 G. q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 N. Y, T/ Z% f# e3 ]5 D+ K% x+ M
A:Zucchini, eggplant, green peppers, onions and tomatoes* d; Y) s9 p( q$ S' D# A2 ]( [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! M; T" w1 @* d  E10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 U& [9 G" L: p% q
A:cook food in quantities that will be used up within 20 to 30 minutes.
3 p" Y1 O  y' t' h大批量烹煮食物要在20到30分钟内0 p$ M' E! L4 [1 t3 ~8 `" _
11.What person has the authority to issue a Health Permit?( T, K9 M9 q+ d
谁有资格颁发健康证(卫生证)。
- }4 S" D# [+ }2 I6 W# s9 ~A:Medical Health Officer.
3 R. h7 [4 a7 K医疗卫生官员。6 Y% ?5 Q0 i) Y5 a6 c
12.For what period of time is the health permit valid?
) Y2 R7 j$ ]& q% W2 j- B9 x健康证的有效时间是多久?
$ o; [, L4 H. O6 O0 H& l% YA:12 months.12个月' |8 t8 H  h  l" X
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) ^% Q- P4 w, u& y  X在食物和饮料准备区,通风系统换气的标准时什么
( E9 ^, A) I' F2 E! [A:08 times each hour. 每小时8次
) B9 K0 S, [5 D0 \, ^* |0 H( b+ J14。The minimum temperature for manual dishwashing in the wash sink is
, t! P! e& M3 ]( s" @' n& X9 H手工洗碗,洗碗池的水温最低多少度?
/ E2 w1 L% a' _" pA:110 degrees F (43 degrees C). 43度
6 U$ m8 g$ @, @! i" m9 Y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 I$ I# h, ^0 t, k/ r用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 d8 V  [3 Y5 t+ U  k, k& P' ]  @A:180 degrees F (82 degrees C).  82度
3 A+ k! @2 {+ t16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 q! y+ G; A( ?, m
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). S3 j) z" ^: N& ?5 o: ^
A:en papillote.  法语自己理解& t% P. f3 [6 c: J% N: J  U
17。Wing or Club is considered a
4 i5 T  j3 q/ W4 ?- n翼和CLUB 被看做是一种...
/ ?' C4 b  Y, ]  p4 V) P$ wA:Bone- In Cut     带骨切
) n% @4 r4 r& U! x* p3 C18。New York is considered a   纽约牛扒被看做是一种
/ Y: |5 l; g- F% G* R3 {, XA:Boneless Cut     无骨切+ o0 n4 m$ R! @! P0 O
19.In general, a court bouillon for freshwater fish will contain
& D* V7 L+ M) _! o5 b* T; 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
. Y+ }- l) V$ x  w4 X+ s+ K+ Q" uA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 k7 a; l( H3 d9 V! t/ N+ _7 p和做海水鱼同样数量的调味料和香料
; }6 i1 j  P- r$ O( F, S0 }20.Anise is very similar in flavor and appearance to- ^- X5 i1 ^1 K5 v; U, ?
八角和下面的那种原料有相同的味道
) ~2 P* n- o; s3 \A:fennel  茴香& s. o; A/ r; c8 j  {- I7 r# s
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. e8 i- Z8 k% h& U9 i0 L4 `* }" ]  |下面那种原料更像大葱且有平面的叶子
& N/ _7 O1 j) L$ yA LEEKS  似蒜葱 (这边人叫京葱)) c  _+ H+ V7 d) J8 k& v4 f/ g' `% z0 ]
22.Which of the following cutting shapes refers to a small dice7 [+ `$ ~0 E3 N; v% Y' O! W9 l
下面那种刀切形状指的是很小的粒(末)0 j; j% i- K# |# R* X* ~/ j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 w( I. g2 v% ~3 e: n
23.Oil is added to the water for boiling pasta in order to: v3 a2 J; n! H8 t1 Q
向煮沸的pasta (意大利空心粉 )中加油是为了
5 I6 J6 D& O) M2 @4 [A:prevent the pasta from sticking and to minimize foaming action.
( r  y( K2 L# D7 |/ @7 u防止面条黏合并降低发泡。
) u  g1 v6 z% V24.Which pasta dish features pine nuts and basil?
  ~3 U$ [4 _7 h9 k下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 i* l& G) ?: [6 g. h$ ?) e
A:Pesto.一种绿色的意大利面酱
$ p+ y9 K; t! I1 B8 A" L) q. Hhttp://www.tianya.cn/techforum/content/96/563836.shtml5 X9 V5 A+ O( t+ i$ R
; s' w# t$ Y1 |! @( h
25.Which of the following is a spring vegetable similar to spinach?
, ]" A) m1 v. V6 U3 u/ n9 W6 [& q下列哪项是一个春天的蔬菜类似于菠菜?
$ _) u! _$ G% u7 {8 T; aA:Sorrel. 酢浆草。
- t+ }7 p; J+ qhttp://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?
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:
. H3 k0 \2 ^' e# W哪位厨师最早带来高水准浮夸的美食
, X7 {# H6 e% e+ \! _9 t1 R3 ]AAntonin Carême 人名 安东尼·卡罗美
& z' q+ |4 [: X6 u8 q$ `5 F
) e7 |8 l2 ~% m: P. K* F2 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 D6 X" T; I# d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ U5 D  G& d, Y, KA:Cast-iron stoves         壁炉) ]& }' N& u- J% N' P5 ^% Z
http://www.usstove.com/products.php?id=6/ ]- P$ g  D( [7 F3 W2 U& L
7 }; d+ o: W4 ]/ ]1 I
28.The French term used to describe the roundsman, or swing cook, is:+ A0 _% e% p. u  {1 V7 C
法国术语,用来描述roundsman,或摇摆厨师是:
6 C% z& S5 m+ y2 D& [: uA:Tournant   图尔南1 K. P) Y0 J9 a9 e

& C7 P+ G/ g" w: Y$ _29.Another term for the wine steward is:
$ |3 s7 A) K+ a( U" a5 z葡萄酒侍酒师的另一个术语是:
$ E2 q. f" s# o+ fA: Sommelier 侍酒师. }0 W( E/ S8 A6 V
2 c' o- i5 v" {. N
30.Molds, yeasts and fungi are examples of a:
+ m5 g# u6 A. J2 r霉菌,酵母菌和真菌是一个神马例子) v" u3 t! l0 N% ^0 q: G
A:Biological hazard 生物危害: l; |& p: J+ d6 c, t1 R
! a) o5 j  I6 H- F" ~  ]( |8 m* \
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ T% i" A/ e/ }9 C
根据加拿大食品检验局,食品的危险温度区在多少之间:/ P) K% _. D0 z- u
A:40° and 140°F (4–60°C)     4-60度
7 c) M. ]* @4 S$ m/ x- O( j6 @
$ k0 N: X4 h+ ~8 z32.All bacteria need the following for survival:# \$ B+ j: a5 f# T% s8 {* ?' c2 ]( b! j1 \
所有细菌生存需要以下哪些内容:
1 v# p7 p! F2 x# W6 {8 Z% X: oA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' {2 Q( _8 |! ~2 _& s) D7 `8 B0 f# @# @4 ], y8 [
33.Which of the following correctly represent critical control points in a HACCP system?
( j; g. C, n; |0 j, g% ^! J. e6 f7 a以下哪项正确表示了HACCP体系的关键控制点?
; k8 X# j* B% g( {5 P2 ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ ]8 P% p! x* V. m$ F( w" z食谱,接收,储存,准备,烹饪,保温,冷却,再加热. ]5 Z/ A' N! I( m/ a! t

* U. M4 b$ |8 q9 V' g34.Which of the following is not an example of a carbohydrate?9 `( r5 \/ H; R
下列哪一个不是碳水化合物的例子?/ [  d; f5 f5 Y' j
A:Essential nutrients 必需的营养物质- d; ^$ f$ n$ j9 H7 s* F/ v
. W( u. n/ Q! W7 v! |# {& x
35.The process by which a liquid fat is made solid is called:- n- k* [/ F+ p3 a( W% y/ J) ^
液体脂肪做成固体这个过程叫什么
% |' |: w( }* [. F. s5 IA:Hydrogenation  氢化
+ z5 C: g/ C  `; F- z- `: A% i: K* b
36.Which of the following is not an example of a fat substitute?5 D- b2 J2 [0 y0 L% w* F( V! [" ?8 b3 c
下列哪项不是脂肪替代品的一个例子
: P$ D) M( j8 D9 P: P. dA:Acesulfame K  安赛蜜K表
7 h9 \' O* a1 b6 a) N
2 s4 P0 @5 ]0 z3 `+ V37.Health Canada requires that a product labelled "fat free" contain:
: o( n' s; W9 W+ t& o6 U, O- P加拿大卫生部要求的产品标有“不含脂肪“包括:
/ A4 m9 p# Q1 \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 J! {$ D' w7 L) n6 }) e5 {6 q( T7 R$ O( p: q% y& N, ]# J
38.Which of the following is not a problem associated with converting recipes?
, C, B" I0 ^+ W# [  L下列哪项是不相关联的转换配方问题?0 H1 ^/ n8 u9 X( Y
A:Unit cost 单位成本
1 B" H6 ~% f5 N. {' J  T# i/ W1 T6 w' X1 X+ ~+ S& V
39.The condition or cost of an item as it is purchased from the supplier is called:
+ C: D: U* W  z- f/ y% [从供应商采购的物品的品质或成本叫什么( r* G: Q( I. b2 c8 q, U1 x/ W& d1 Z
A:As-purchased cost 购买的费用
; L/ K4 E0 t  a9 U
3 g- [: ]2 G, d- d40.The amount of stock necessary to cover operating needs between deliveries is known as:
, P9 w6 S8 Y9 |% |在新货到来之前用于日常所求的必要库存量叫什么
7 D9 T3 r& d0 ZA:Parstock 基本日常最低库存$ ?! i' T( k" d7 q" |& r

" z0 r% @8 s3 @/ l/ `+ v41.Which of the following abbreviations is used to describe the proper rotation of stock?0 s" b  }1 ]: o/ x6 O
下面那个缩写是用来表明正常库存流程?# s, _( i# m) \# {7 \6 p  t
A:FIFO=FIRST IN FIRST OUT 先进先出
" M$ t" v* ^  S9 U9 x) U2 x/ I7 S1 o
42.Which of the following knives is used to turn vegetables?
$ D  d- E0 {& e3 u下面的那把刀是用来打开蔬菜吗?' u! a, F5 A, ?! S. b
A:Bird's beak knife   鸟嘴刀
" V  p8 G3 R+ _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  i$ y  j5 I$ p6 q6 e$ @$ L8 {3 o  C* W9 Z. Q5 O0 U
43.What is an instant-read thermometer best used for?
1 m; n4 G! g. e) Z即时读温度计最好用于那方面?
9 u5 Q  p/ q5 a' EA:Checking the internal temperature of a roast 检查被考物品的内部温度
# V' Y0 ~8 k4 D0 T7 L/ `' R7 t7 K% f6 r$ z/ n& L
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& Y! S# ?! J9 m# ~6 ~6 A  @下列哪些金属材料受热均匀,通常用在铁板而且非常重
( b. _' h' b) G2 W2 z0 S/ wA:Cast iron 铸铁  D; ], k* t: Y. `

) i" A: c; N: m5 q& i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) f- [3 s; k' p3 `) |, Y3 A  ]0 p哪件装备下面有一个可移动的碗和一个S形叶片?
6 J* Q- p+ `# h1 j7 BA:Food processor 食品加工机
1 l6 B8 F( i. l. t( X+ i2 vhttp://www.google.com.hk/search? ... iw=1263&bih=572
# n+ P% ?* N" {0 t( N, c
4 u6 [! i& r5 w! q. O3 A+ a46.Which of the following is not a rule for knife safety?, ^! o' v7 s8 B+ ]' t; `
下列哪项不是用刀的安全规则?; g0 R8 _, I6 N; I/ e' J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ a& }( F. U5 ?3 w

/ `" v% j8 w7 M& [/ w/ U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- U5 T5 H7 Y9 n1 C9 d. ]/ }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' c2 Z' S4 V8 y/ ^6 {7 jA:RondellES $ J1 V, V- m) t% q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  L2 n) ]( w6 I+ \. t; T1 q
2 ?9 ~1 f( b5 |$ {1 E48.Which of the following is a diced cut used to garnish soups?
) N( J$ n4 U# x) t1 S( W下列哪项是切成小方块用于汤的装饰?) ]8 ^% |- ?' X, A8 s: v1 J: g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 z. l( l2 q/ x; H6 P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 k; Z3 u( z1 m! u3 s9 p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!!——
8 r0 f) c' f& F2 y* s; V5 oA:Gaufrette
* O* y" Z( W, H) [- zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" o) r  [, W6 j9 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 u/ x5 i) ?( c( U* m) T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, h) s: ?  O+ J* t- ]5 j0 M
9 a  Z+ Q* u+ K# T2 R! |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 ^" c" L$ A  T3 M, J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)
* ~7 Y! d2 S6 d& T. e" R+ H; kA:Cilantro 胡荽叶 香菜
' P0 N: W  f+ N" s& zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% ?. u$ X. Q9 c5 G* _1 J/ c
# c* |% Z6 b& d* y0 A60.Allspice is made from:
$ f* X* x8 W& Y. p: I 多香果,  多香果香料是什么
& g8 a/ s0 i/ X  z7 uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 a! E, P7 \8 q: o( J* u8 \
A:A dried berry 干浆果5 ~2 S  \; j5 I. f

2 f& l* t8 {% C- Q! r/ z61.Which of the following are used to make a sachet d'épices?4 O& c5 n6 o! G; Q/ x; J
下列哪些是用来做香包德épices?+ q) f' N, y. {
http://www.sachetcatering.com/
8 ?. o/ o2 W- l/ E2 pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 a# ^2 G8 Y  O0 O
6 H; q! N; f! T! N62.Which of the following condiments are not soy based?
& y% r. u+ S& y: E- c5 O下列哪项不是酱油调味品的?% T" b( b7 _0 y
A:Wasabi 日本辣根
- @+ z+ q. n: q2 a5 z7 h' O& |: p7 h: }, p
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  n3 D4 m  |! q- o( T. \( Z1 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:' w6 `4 F# P; D# P, l
A:Pasteurization  巴氏杀菌
. W# n- Z1 @4 k; N3 j2 ]0 L6 Z, I$ G$ K) ~2 Y/ ^) j1 z# O3 t
64.Which of the following steps is not the correct procedure for whipping egg whites?6 D! E" _" a3 P- W: y
下列哪个步骤是不是正确的蛋清搅打程序?
- C# w! T7 O( t2 D3 S1 o# d0 jA:Allow to rest before use. 允许休息后方可使用。. ]1 v: `8 _2 S2 G" S' d

5 J7 ]/ j9 l1 c4 i' F( r3 U65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ o* i2 H" R6 Z; X* }A:56g and 63g 56克和63克
9 J& s: V2 Y$ m4 c- U# Y; X+ V- N! p) K/ {9 @3 {6 n
66.Evaporated milk is a concentrated milk that is produced by removing+ T6 Z* P5 O4 A2 O4 h
炼乳是一种浓缩牛奶 是去除什么做的
; I1 B! c% ^4 K# u; j; D# jA:60% of the water 60%的水7 m4 q" R& a* d* Z+ M

0 a& D# u; L4 q$ _" D6 _. x  {67.A method of cooking that transfers heat through a liquid or gas is:! u- S/ s5 U1 g4 O7 D8 l
一种烹饪方法,通过转移液体或气体是:
( A, F9 T* M% h8 B! {A:Convection 对流
  ?1 Z% T1 ~2 n& j' @* l- m) l& ]& m+ X2 u' P$ `3 h9 P* Z# }
68.The cooking of starches is known as  烹调的淀粉被称为! l" J, o+ i6 j
A:Gelatinization 糊化
" F2 r. S$ ~3 M: a
# f! W7 Y7 I+ _$ a# H& S6 n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 w6 S  x; u' k$ t7 BA:Braising 烤5 @4 A  J' K( f/ l1 Y, _+ }  x

3 M. n. \' ~8 B3 B  k70.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:7 O, ^" f! c  k# J3 n/ x( ?7 }$ z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 w  G2 l$ J; a' p! y, J' l% [- A& I' [" 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
2 |0 z) N9 T- M' OA:Fumet 原汁8 M( I8 d1 B3 v; r
$ D, t  r: W- 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
* ^( b. c! f5 P9 W" i+ pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 S% `5 |/ }2 b
! r$ f: ]8 g) ?8 Q' h+ Z; W73.Which of the following is a principle not used in stock making?, O/ z6 Z4 B# M4 o5 D3 j
下列哪一项不是用于制造高汤(低汤)的原则?9 r3 D6 m& x! a7 V9 j
A:Start the stock in hot water.开始在热水中操作
% p  X2 _' ?. v( z9 t2 A
% Z) W7 `/ v4 y3 N7 J0 a0 F74.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/ d7 r5 ], S! v4 {2 }9 T9 _
A:Remouillage 法语熬汤1 t! J& Z) k* B% p+ {, r7 B
http://www.haibao.cn/blog/post/176242.htm
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