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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。! H6 `* k6 B4 n- b5 W+ i) b7 T" h! K
5 R9 e6 K$ v& p% b, |
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。
2 v) C/ }, [9 `: Z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
+ r6 Q$ C3 l" K$ j: i3 Y1.Which of the following methods should be used to determine doneness in a New York steak?
4 R* S5 j0 Z/ O/ O3 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)
. w9 W6 w; w- n. n2 f/ R8 OA: pressure touch. 压力触摸
$ ^! y6 T5 _# I- v  `  o2 Z/ G2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 c/ E2 T4 L, p& D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
7 E$ g% w! F. U3 Z+ n& t' g4 MA: acid  食用酸
1 s  K( n& K+ i- Q3 G& R% e3.Vegetables are major sources of which of the following nutrients?" J" h/ e- b* |9 T+ x; H( C- p
蔬菜中包含的主要营养有哪些
/ K$ S4 X+ O' S7 u( `( g& iA:vitamins and minerals. 维生素和矿物质。
( A$ i9 Y, O9 N2 i! R6 o4.Cauliflower is commonly served with
. M+ w3 m5 G$ b! V: @花椰菜(菜花)最常见和那种酱汁搭配( r( ]2 B5 g% r2 \
A:Mornay sauce. 奶油蛋黄沙司! p) ~# \5 m8 M0 [
5.Which combinations of products are found in pie dough?
- Z0 d( d' L. B' t4 g下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 b5 R+ k7 [( rA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 b7 l' a+ P; _0 i6 r6The French term for mussels is 法国语青口(海红)叫什么
4 V' z/ S5 k; G5 p& l! gA:moules.法语青口,海红8 L7 I* G; m: o# W' e; J! P! T, s
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. _& d! r4 H6 T) `. M3 B3 T
A:faintly fishy. 稍微有点似鱼味- ]$ Y$ J. h- o/ W" L8 A  y4 `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 \5 a  W( p: \
A:2 days. 2天
1 h& v& |9 m+ w4 L9.What are the principle ingredients in ratatouille?
5 A$ |( |' Z8 a9 i8 F0 K+ K+ D% G. M炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 p" P/ Q+ G# P/ r
A:Zucchini, eggplant, green peppers, onions and tomatoes: S+ }1 n* {- z0 w: f
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 q$ a1 d  o; e8 t10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' J) ^( h7 K3 S" ?A:cook food in quantities that will be used up within 20 to 30 minutes.9 w+ o+ T( p0 {2 `, x
大批量烹煮食物要在20到30分钟内
2 p4 s4 [) @* j% j$ ~) [( W  Q3 m; ^11.What person has the authority to issue a Health Permit?
1 \7 h6 C" }: ?7 M& |4 U- v5 ]谁有资格颁发健康证(卫生证)。
& f- C# H1 O* b: Y% T# NA:Medical Health Officer.
$ G3 M+ J  V! p$ s4 Q. `医疗卫生官员。
$ l6 Z1 L( q3 `/ E( k& E12.For what period of time is the health permit valid?
' I: \& Y- p3 I- ]4 d健康证的有效时间是多久?& `* B9 [& F& P2 Y3 X
A:12 months.12个月
* e3 s3 `  k5 I1 U8 r13.In the area where food and drink is prepared, the ventilation system must be able to change the air* g4 ^. v) I) p6 b
在食物和饮料准备区,通风系统换气的标准时什么
+ s+ R$ Z+ G3 q. `! `A:08 times each hour. 每小时8次
/ y' [. ~" R$ P* i14。The minimum temperature for manual dishwashing in the wash sink is' z" J* C! x- [8 a7 O
手工洗碗,洗碗池的水温最低多少度?
" u, O" A/ _0 n+ n) zA:110 degrees F (43 degrees C). 43度
* f& S7 O' _4 Q6 r+ ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 I: \6 Y2 `. w) g( V0 Q6 l4 P用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( i# G3 T$ w. n  [0 a5 ZA:180 degrees F (82 degrees C).  82度. O$ T5 \, [- u: Z4 D5 v
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! y" j8 n4 q7 z' h! c: I6 v
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* ^2 _) j+ q+ `6 q8 `A:en papillote.  法语自己理解
$ F3 C3 E) S6 A1 x( E" r1 K* q' \17。Wing or Club is considered a. K4 d  r0 D, n4 V& C
翼和CLUB 被看做是一种...
% ]/ L+ W5 I. O; R! a9 f) a  C! f6 zA:Bone- In Cut     带骨切$ ^2 r$ A$ W  E  F2 N+ l3 V. z( {
18。New York is considered a   纽约牛扒被看做是一种4 F$ Y$ ?& P+ V1 A
A:Boneless Cut     无骨切
- P# z4 B$ {! o19.In general, a court bouillon for freshwater fish will contain' u7 g! H% t* S- o1 ]  I1 I
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
8 ^2 G/ X( G4 y7 X1 x7 ^A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* P. D' D7 }) C& t  l
和做海水鱼同样数量的调味料和香料3 w3 r  s& G3 \( v
20.Anise is very similar in flavor and appearance to  `; |0 l( l" \1 Y; W0 _
八角和下面的那种原料有相同的味道
; _9 ?# S2 f' e7 Q8 a( JA:fennel  茴香
9 Z- W. d8 [; E8 Y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  _( X% x: T! s
下面那种原料更像大葱且有平面的叶子. }" @6 N0 m4 s. f' S
A LEEKS  似蒜葱 (这边人叫京葱), E$ Z! G- G: N. ^8 R" s4 h
22.Which of the following cutting shapes refers to a small dice
2 c% R  z# g/ o, N% J- w下面那种刀切形状指的是很小的粒(末)" j" B) u& J8 y. ~6 y& T
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 u* O9 Q8 M* D% b" t
23.Oil is added to the water for boiling pasta in order to  M8 u$ B8 p5 a1 f% P
向煮沸的pasta (意大利空心粉 )中加油是为了
+ R* k$ V' H8 p& W3 l' ?$ yA:prevent the pasta from sticking and to minimize foaming action.
, n+ m% H) G5 y6 i: z& C: B1 x防止面条黏合并降低发泡。  s  X# D* g; H" o
24.Which pasta dish features pine nuts and basil?) n& t% x# T- C
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 U$ p! l: C# L' J9 I3 [$ Z5 w6 z
A:Pesto.一种绿色的意大利面酱 1 x6 J! S, F2 E  _6 ^7 a, @
http://www.tianya.cn/techforum/content/96/563836.shtml* {5 T1 C# j: L  T3 `, v$ O! p* L
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25.Which of the following is a spring vegetable similar to spinach?1 w" o* Q7 {) s( S& D8 H8 u2 z
下列哪项是一个春天的蔬菜类似于菠菜?
+ p1 V% c4 l5 T9 o! |; T4 BA:Sorrel. 酢浆草。* T" t6 d/ n" K2 i) F4 @
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:9 K" |! l5 Q* g" f4 Q/ R
哪位厨师最早带来高水准浮夸的美食
& f2 F. p& k$ k5 g+ [/ F2 EAAntonin Carême 人名 安东尼·卡罗美
# F0 @' Z' w$ m9 D
! ]3 M- M2 i. N/ Z1 D/ c7 _8 g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 b+ `6 u( t* E: O+ F/ o- F; O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ }+ |. f! j% l
A:Cast-iron stoves         壁炉9 G1 A. K3 P( a+ s
http://www.usstove.com/products.php?id=63 M# a  j9 a  }' j5 d
1 O; m" S7 U, \, |6 h& j
28.The French term used to describe the roundsman, or swing cook, is:* H% w* \/ N0 x" Q
法国术语,用来描述roundsman,或摇摆厨师是:! h+ b( F7 U) z+ M
A:Tournant   图尔南" m+ s+ y( r8 Y% U$ I- [! F$ b

3 [$ R5 l% b, C5 a5 D- l( L6 M29.Another term for the wine steward is:7 W3 Y/ x+ a' l9 h& k* P; p3 {, X/ S
葡萄酒侍酒师的另一个术语是:
# I6 y+ G0 [- n& JA: Sommelier 侍酒师
, L" n! B6 Y& R4 `
! M: b# m& @8 _! ~% @+ O1 V30.Molds, yeasts and fungi are examples of a:
# J7 Z( ], ?' }霉菌,酵母菌和真菌是一个神马例子7 |+ z! ^* n$ ]4 b( p, b6 o9 o
A:Biological hazard 生物危害
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, v! |+ G: a- G4 q7 I" \+ t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 r  i# p. E# `1 p" l根据加拿大食品检验局,食品的危险温度区在多少之间:9 ?' N3 ~. S* n+ \7 n5 g; i
A:40° and 140°F (4–60°C)     4-60度
9 C& o' R2 {* `( R; }4 R+ B! e+ i) y4 j
32.All bacteria need the following for survival:  H8 }' T7 W0 z2 Z0 I0 m! {
所有细菌生存需要以下哪些内容:' `( N* r$ r0 Q4 F7 t5 H6 ]) Z, u( i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; |% f0 e6 f' h/ j9 ]0 w& P; |# X9 @9 \  A
33.Which of the following correctly represent critical control points in a HACCP system?8 s  M* G, h. X0 O; Z
以下哪项正确表示了HACCP体系的关键控制点?2 {8 @- n) E7 N2 M8 B1 n1 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 }0 f% t- X/ H0 ~. C/ X食谱,接收,储存,准备,烹饪,保温,冷却,再加热) [; ]# _/ u& |, s

2 X- e# V7 l0 L# t34.Which of the following is not an example of a carbohydrate?
, F9 o; B2 _3 |! [) e/ }下列哪一个不是碳水化合物的例子?
0 W% f! a9 y  b8 C& wA:Essential nutrients 必需的营养物质
; s6 |" Q7 t3 K6 K$ h! }6 w1 N: ^/ `1 _, L2 n7 A+ H( R, t" V
35.The process by which a liquid fat is made solid is called:
, A- m6 ]! h9 I: o- C- x液体脂肪做成固体这个过程叫什么& T+ u. H3 x* O! E
A:Hydrogenation  氢化6 C2 z  v3 o9 D5 n( T
$ P* f1 n2 `. V" b# K- h! O
36.Which of the following is not an example of a fat substitute?) h9 Z( V# j+ k7 S( L* K9 `5 G0 a
下列哪项不是脂肪替代品的一个例子0 _" c6 H! H1 d3 J  F! n# v
A:Acesulfame K  安赛蜜K表
2 ?7 d' O  H5 a3 X: [
6 d6 i6 I% E; C3 O6 R37.Health Canada requires that a product labelled "fat free" contain:5 _8 [, k! a3 [$ @
加拿大卫生部要求的产品标有“不含脂肪“包括:
! @6 D4 X- @' X* bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( C8 r( X4 Y5 y5 g! C8 B
, k3 @7 r4 @1 a7 _6 e7 X
38.Which of the following is not a problem associated with converting recipes?8 ~, h2 T. P4 d& ]5 _( E
下列哪项是不相关联的转换配方问题?
8 z5 n( B- y3 `/ m6 f9 C& JA:Unit cost 单位成本
- `$ L. q& |2 U7 r- O
( O5 M6 Q7 Y" W5 P" V; \39.The condition or cost of an item as it is purchased from the supplier is called:0 i- a" j; o' [
从供应商采购的物品的品质或成本叫什么' _' L1 o5 K& I2 K% I' d
A:As-purchased cost 购买的费用2 @, u  `* v& w& v# Q- n

9 ?! L! H; N) V+ Q$ j* F# f40.The amount of stock necessary to cover operating needs between deliveries is known as:
" y. \* q9 b  `, L* E$ P) j% Z在新货到来之前用于日常所求的必要库存量叫什么
: P* K1 R: f4 B( @5 lA:Parstock 基本日常最低库存- v! T: q6 I# J" T
1 r7 @+ ], @) P1 c) g, v
41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 q+ p5 [( _( R) M下面那个缩写是用来表明正常库存流程?# s) i/ z6 F' f+ ]2 L0 b  T
A:FIFO=FIRST IN FIRST OUT 先进先出8 w2 N+ f$ A; u) W/ I( @: p2 \9 ]

$ ~/ Q) ^: Z$ s# g5 y42.Which of the following knives is used to turn vegetables?$ u' B9 H9 }" v, I
下面的那把刀是用来打开蔬菜吗?  U3 Y% M. U, y$ _6 H
A:Bird's beak knife   鸟嘴刀. g! D8 ?- F3 y" o1 I/ m6 k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 B7 V. k5 ^: k( G" i# m
, `9 z0 Y: @, u: \; N/ E/ F" B
43.What is an instant-read thermometer best used for?' I& L1 _. R( Y8 h2 G# i/ J
即时读温度计最好用于那方面?3 ^9 \* P6 g8 V6 J1 n, d- {
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 Y, L4 ^& Y8 q6 |$ i. y% _
4 X( L5 q& |# Q4 t" u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: f3 }8 k1 C$ K* N
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 S, ?  L. y4 ^  m! ZA:Cast iron 铸铁( Z- P( h- K, T' ~

( i1 D0 v; G( G6 r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  S3 \+ Z! v. Q/ |
哪件装备下面有一个可移动的碗和一个S形叶片?! I- F& M% \4 Y0 o+ o* V
A:Food processor 食品加工机
/ h/ ?! o% V& P- W4 B* [# qhttp://www.google.com.hk/search? ... iw=1263&bih=572! R( z  ~  S9 X5 h

" F5 }+ f$ L$ P8 O0 N2 e46.Which of the following is not a rule for knife safety?. u! i1 [( j4 w; \; x$ R
下列哪项不是用刀的安全规则?  p8 i. _! P5 r. t6 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  P" U6 e& e8 ]% `! q/ F0 N6 u. Z+ K" z' H+ x$ |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: k$ @' n1 Y0 h( V8 u# m! M4 ~, b8 U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& Y( U! z/ G1 k0 i7 c
A:RondellES
- F  s8 T: N9 d: J# uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 X; Q: E$ l0 ~& t) c
8 I, a+ x+ N# h7 H! e6 ~, L  o* s48.Which of the following is a diced cut used to garnish soups?# @3 Z3 m0 A$ X
下列哪项是切成小方块用于汤的装饰?- l# d+ {2 ]! g. ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 n& V: B7 v3 E8 z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) H% _/ z' c, {! N5 w8 D$ s" \3 d2 U
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!!——  U  V8 u+ y! C8 q- g+ U
A:Gaufrette
8 y8 `/ V% [) `5 Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* Q8 N6 _. v1 _- X- c* X/ ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& s. e$ v/ `; V+ Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& G0 F8 ^, }* ]

* a* A# \8 I0 S' C0 }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ R. g/ g& S1 e0 ^6 ]  c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)3 M) I4 O. @& b. J
A:Cilantro 胡荽叶 香菜: k, V+ a+ x% F( G/ Q) X4 k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- b7 Y( P9 b6 `

3 ]; ^0 q, p" x' L) \# B8 X8 [60.Allspice is made from:
1 _1 E' F% p! |* N% r 多香果,  多香果香料是什么) Y- g! A5 G/ {* X1 b+ M1 d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 z% H- ~4 S) ~' ]) ^: T0 U. AA:A dried berry 干浆果; T& u% K0 v0 J1 g

/ e0 i, P) o7 ]+ d* [1 L61.Which of the following are used to make a sachet d'épices?
) ]5 Q' I6 Q( }( g下列哪些是用来做香包德épices?5 h( T: {4 |. g
http://www.sachetcatering.com/# N/ p5 g; R  d4 Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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. j3 k( C2 o" k0 I1 q1 g$ b2 h62.Which of the following condiments are not soy based?
/ D7 Q4 V" Z3 I8 V: C0 u: c: [( _下列哪项不是酱油调味品的?, T1 M' ~" U& F) G: x' r! }
A:Wasabi 日本辣根
9 B) g: r6 u: S" w
! b0 R% @# ]$ [' D0 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 C# c! `: o/ u, l7 V, s
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:' X4 j! R8 |6 }9 ~- a
A:Pasteurization  巴氏杀菌! b$ b* B# v( x

( S( E* C  b8 `  A6 q) q6 n  [: k64.Which of the following steps is not the correct procedure for whipping egg whites?
! c4 G7 d- `6 H$ w# a3 |下列哪个步骤是不是正确的蛋清搅打程序?
8 @2 A9 J! O* X9 q9 a+ h3 g  xA:Allow to rest before use. 允许休息后方可使用。  U' ]9 U3 Q2 C: i  I
/ s. Z/ ~- C% e' k/ i& f
65.The weight of a large egg is between:一个大鸡蛋重量介于:" b9 S1 C& R1 S: [
A:56g and 63g 56克和63克
: {% Y+ t$ L* w  j
, y0 F3 X. ~4 K# t4 q; A6 |" g66.Evaporated milk is a concentrated milk that is produced by removing
/ l: V9 B0 S( U炼乳是一种浓缩牛奶 是去除什么做的0 f* Y" H& t8 n9 `5 J. I# e
A:60% of the water 60%的水0 U1 _( Z: Z7 D% f
, @* O2 a5 z; |+ X1 D! V
67.A method of cooking that transfers heat through a liquid or gas is:5 ?" O: C7 t. G7 G
一种烹饪方法,通过转移液体或气体是:5 O. i3 g; O; X! y3 ^
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
& [" B3 I& n* MA:Gelatinization 糊化1 f+ W& r: c# N( K; ^. }' L# I

2 ~: ?+ m. @% {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& o$ _' e. W. m' b( Z2 A( \! d8 K
A:Braising 烤3 H% q5 L3 ?( Y. |; {' {: e
2 q2 \# R- q! C/ U) F8 F0 a0 E
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 y4 G: h$ \* r
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  z, m5 L, X0 U5 W6 D
: A% v8 P* l7 ]3 |; V71.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
; J1 m* F- x" |2 G5 NA:Fumet 原汁
' l% d$ V! j  d$ x
6 H: S0 k/ H% Z7 Y$ Z72.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8 z4 S4 e* M: Y# W! |3 i# x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
% R6 x0 e; ?! X& W9 H1 z1 G. p+ }7 y4 ?/ v8 }. [# }( t
73.Which of the following is a principle not used in stock making?
4 W( s+ i5 u* H1 g# C下列哪一项不是用于制造高汤(低汤)的原则?
2 F, K" F4 V4 A* ~( KA:Start the stock in hot water.开始在热水中操作7 ~, N% K" x2 _- Z" `

2 k& p0 L" d) D3 j2 F4 Y, [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
$ G7 C1 Z3 j5 P2 i2 [A:Remouillage 法语熬汤
4 D! k& M% p. K+ T2 t0 R7 E; O- xhttp://www.haibao.cn/blog/post/176242.htm
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