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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。$ Z& u6 _1 m- \+ j* Z- C

5 S) ]4 t! C' N/ N0 w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。
6 ~! H9 Z/ \* L8 ~7 p5 g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; H$ ~' e9 t2 y  J( b: U
1.Which of the following methods should be used to determine doneness in a New York steak?
+ v6 b2 [, }2 p: j. u* k. m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)
6 E" L6 n, R( I- CA: pressure touch. 压力触摸
  ^5 Z( B, p/ f  Z, [: N+ P2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* J( c" z: w* U9 f: 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
3 U6 y/ }& D/ K+ Z. U( B" UA: acid  食用酸
& W& F* R% ~) H* ~8 }" v3 J3.Vegetables are major sources of which of the following nutrients?* T7 v9 a1 c. a4 p. A
蔬菜中包含的主要营养有哪些
$ `! h# E1 Z8 ~# j4 y& ?) W: i# QA:vitamins and minerals. 维生素和矿物质。
9 c4 a7 w; c1 Y6 ~4.Cauliflower is commonly served with! v8 E8 v# u! b8 ^7 Z
花椰菜(菜花)最常见和那种酱汁搭配
8 {0 Y+ R! N: m# L! Q0 @5 XA:Mornay sauce. 奶油蛋黄沙司
1 i8 P* P! L- a( i, S$ p0 z8 r5.Which combinations of products are found in pie dough?9 ]- d$ G. E; ]
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 J  g3 K4 R  ^* A4 o! I
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' z9 Z0 D  v& P+ A! ?3 E3 O
6The French term for mussels is 法国语青口(海红)叫什么' h9 l" Y( \, [4 N7 m5 B& ~8 D
A:moules.法语青口,海红& s) i0 z2 w) _9 x
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 ]+ q! U  M( |, KA:faintly fishy. 稍微有点似鱼味
: W" h% y& d9 }1 d: X8 z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# w. R+ B, b# X6 A8 U4 Q: \& ~A:2 days. 2天
7 m/ X) o) [4 p' _9.What are the principle ingredients in ratatouille? ( H3 N3 H2 `. h
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) m% V# W' E# ^3 |
A:Zucchini, eggplant, green peppers, onions and tomatoes& W! U6 k7 l8 y( c( r" B
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* S1 R; Q6 Z% Y+ b/ b10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 c% M+ V7 J6 c/ ~4 c' {
A:cook food in quantities that will be used up within 20 to 30 minutes.
% [4 Z7 r1 d0 Y2 W0 f大批量烹煮食物要在20到30分钟内
7 F& U  O& }- {. g11.What person has the authority to issue a Health Permit?' \" n0 A$ K6 T2 v. }6 U' z
谁有资格颁发健康证(卫生证)。4 h  K4 j5 L; G# q
A:Medical Health Officer.; J4 B2 B, K6 `* X% b
医疗卫生官员。2 q9 \( \! x2 ?
12.For what period of time is the health permit valid?
/ c& p6 @9 V1 ?5 z5 B7 m( H5 p$ Y健康证的有效时间是多久?. k; l& V) z8 ]& m
A:12 months.12个月- m# [2 Q. G# W6 u& z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; m, W7 ~% o' Q, _+ o9 r: L
在食物和饮料准备区,通风系统换气的标准时什么- ?. i0 I' z& t, O2 Q  f& B
A:08 times each hour. 每小时8次
9 u9 v7 A* I' c2 }& F; G9 \5 o14。The minimum temperature for manual dishwashing in the wash sink is
9 X0 A, L( V, M& z手工洗碗,洗碗池的水温最低多少度?* q& n8 r) s5 l6 o
A:110 degrees F (43 degrees C). 43度/ f, d! q; D( @) O% B. f, B+ G! T7 H- U
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 d$ d0 Q' e1 X3 D9 q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' N* \. I2 K. a# yA:180 degrees F (82 degrees C).  82度- ]" {( x1 h' Y% p
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  C' b2 S) Q1 k% D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 e0 a0 N% J2 x+ [, SA:en papillote.  法语自己理解
! i- f$ r( ~$ y- i' G17。Wing or Club is considered a) i" o7 C: s2 a+ h8 J
翼和CLUB 被看做是一种...
# [. j, p( w$ |% M% D$ D6 qA:Bone- In Cut     带骨切
) H. B5 j* f( J18。New York is considered a   纽约牛扒被看做是一种
/ v* @  o9 D" G: B: }) ~1 G  H( M* gA:Boneless Cut     无骨切/ h# U4 B$ g) S
19.In general, a court bouillon for freshwater fish will contain
; C) V7 u, }7 M* 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
8 X5 c0 A5 p4 p# H. q: eA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 u. X# b' r8 i+ _# m, u9 C7 h和做海水鱼同样数量的调味料和香料
6 b2 }3 q( x& X20.Anise is very similar in flavor and appearance to/ {$ G7 F$ Y3 ]5 H* r, ^
八角和下面的那种原料有相同的味道
+ g4 [: }. d2 M- d2 s5 d" W! UA:fennel  茴香  O/ [2 A0 D; D0 f( y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! D! Q9 {5 d  w" w- S! y下面那种原料更像大葱且有平面的叶子
1 v& I8 ]! Y/ h+ TA LEEKS  似蒜葱 (这边人叫京葱)
7 d6 R- \( F5 Z: y. F; S22.Which of the following cutting shapes refers to a small dice
% V$ a# I$ Z; c5 m下面那种刀切形状指的是很小的粒(末)
/ d6 S3 h! |  F+ I  S! X3 R  dA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 g( o( O5 E! _2 g4 B
23.Oil is added to the water for boiling pasta in order to
( h) [, Q. \3 J& i# `& Y' ~向煮沸的pasta (意大利空心粉 )中加油是为了, ~4 g# A  k8 Y, j8 o/ z
A:prevent the pasta from sticking and to minimize foaming action.8 d  A* Z) q3 ], P, q& J' h; t# c0 m
防止面条黏合并降低发泡。# {3 l6 u1 Y6 b# P" I
24.Which pasta dish features pine nuts and basil?
9 D1 A+ ^. V, k3 k" L下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ [. t0 q8 p/ y& W5 \- p& VA:Pesto.一种绿色的意大利面酱 : ]  ]$ E2 S: F
http://www.tianya.cn/techforum/content/96/563836.shtml
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" w( w* f1 E  e) z25.Which of the following is a spring vegetable similar to spinach?, P8 k% h0 R* E& u( @
下列哪项是一个春天的蔬菜类似于菠菜?/ s7 e! ?: B+ K3 H
A:Sorrel. 酢浆草。% Z. T: a7 w: H8 w% v/ F
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:+ A+ W" K* w( R) q! k8 o9 s: f" m
哪位厨师最早带来高水准浮夸的美食
3 ^4 Z  t% i/ I6 SAAntonin Carême 人名 安东尼·卡罗美" R6 g/ L4 i  @- T; U( N
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) h6 J, F# e9 [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 n) h% k, ~6 A& \; I
A:Cast-iron stoves         壁炉
( A  A7 ?7 n. Lhttp://www.usstove.com/products.php?id=6
( ^' U+ T+ k9 _$ S. ^& Z. Y. Q, e' i6 k! x% N% l) n
28.The French term used to describe the roundsman, or swing cook, is:7 J: ]! G) K3 |# R* t1 C
法国术语,用来描述roundsman,或摇摆厨师是:
/ C; F+ A. ~3 T3 L! bA:Tournant   图尔南
. V+ x; `) {9 u5 A4 l) P/ f
" V  Y$ b) U+ s5 [* Y$ m% x29.Another term for the wine steward is:( m* Q$ O! `# o% r# X* e
葡萄酒侍酒师的另一个术语是:
# X% y, x) [& x7 F+ g5 D1 M2 b) oA: Sommelier 侍酒师
) h7 b6 ^3 g% m& Q6 T8 m% B5 H& |4 ]8 e
30.Molds, yeasts and fungi are examples of a:
) G8 C, J2 o" P& x霉菌,酵母菌和真菌是一个神马例子: V% ?) Z' N, G) J3 a8 Z: h- i
A:Biological hazard 生物危害
8 q+ ?. _! v" ^- z5 M  M% a3 t6 |- G
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ Q  I- e- P4 x) m
根据加拿大食品检验局,食品的危险温度区在多少之间:% T" j+ y& k0 l8 H* x/ j& s
A:40° and 140°F (4–60°C)     4-60度7 f, a9 H# k6 o7 A) \% i

" e* i3 G9 |/ g( y, Z  G32.All bacteria need the following for survival:
$ W: G0 {& L8 v; ~& V所有细菌生存需要以下哪些内容:
5 f) E; E) C9 }. O! i9 UA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* Q  x& ^  t. d4 Q' w3 o4 M
! ~3 G" a4 c- w33.Which of the following correctly represent critical control points in a HACCP system?
$ V8 X  w: H' P4 c  I5 G6 u- I以下哪项正确表示了HACCP体系的关键控制点?: ^! N- W# P8 h' M' l) \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 u; G2 k' {* U1 g0 G0 w食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 J  _! i% D" {+ o8 P* N: Z" q% ~6 d- Q
34.Which of the following is not an example of a carbohydrate?# W5 I4 @8 P5 k; [8 n/ e9 H0 J1 h
下列哪一个不是碳水化合物的例子?
$ m1 j6 C' N- |+ g" X5 q) |A:Essential nutrients 必需的营养物质- T3 H% K: ?  t

$ `2 w! I- z! m6 r" M35.The process by which a liquid fat is made solid is called:+ g" E6 }$ \9 g* y; C) ~
液体脂肪做成固体这个过程叫什么
* `) E# \+ z8 E5 zA:Hydrogenation  氢化1 C, x% T" ]- v# W

( j4 }' l+ ~! `8 d( X9 C2 \4 L" C( f36.Which of the following is not an example of a fat substitute?
0 l2 Y# u! k: P# O下列哪项不是脂肪替代品的一个例子" S5 e9 i' |1 V3 X9 N4 t" T
A:Acesulfame K  安赛蜜K表
$ b7 f6 `& @7 w" b4 e9 r( ~; b# d. }+ A
37.Health Canada requires that a product labelled "fat free" contain:
& ^9 I: C$ ^2 q( Q' `加拿大卫生部要求的产品标有“不含脂肪“包括:% v9 k2 k$ D# E! E3 A% Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ f" w% P! m2 t/ K( |3 Z8 u$ {9 }2 A% D+ P8 M3 A  M9 J
38.Which of the following is not a problem associated with converting recipes?
0 V; P$ K2 o0 H9 w4 d下列哪项是不相关联的转换配方问题?' B0 h, n, g$ Q: B* x+ F
A:Unit cost 单位成本
4 b" q6 D& f$ p, c: \* a
- w" p4 [& ]3 n5 |9 q8 c) |39.The condition or cost of an item as it is purchased from the supplier is called:2 N5 s3 D7 l4 h7 k' y# K) B/ W8 j
从供应商采购的物品的品质或成本叫什么' S5 @% l9 a3 r; B
A:As-purchased cost 购买的费用/ o& |" z8 V- h  M# B7 x

' j& ^0 R1 L" p0 D4 A40.The amount of stock necessary to cover operating needs between deliveries is known as:/ W+ S! L, v' P1 z: z$ ]
在新货到来之前用于日常所求的必要库存量叫什么) n& g9 {! |+ E% ?9 O) r; N
A:Parstock 基本日常最低库存  h1 K4 B1 d; O

" X5 M( t9 Y! l2 V2 v41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ ~1 U4 P6 D( z& G# H; L2 r下面那个缩写是用来表明正常库存流程?9 O- S- o* K; }& D. C5 F! |
A:FIFO=FIRST IN FIRST OUT 先进先出
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' \3 E: c0 O! B$ u$ B+ {5 v/ u42.Which of the following knives is used to turn vegetables?
8 @! a4 b3 I  Y) J下面的那把刀是用来打开蔬菜吗?
! u/ _+ \+ B; J% l3 U6 KA:Bird's beak knife   鸟嘴刀
- `3 j) }/ J; |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 @- n" O7 e) M7 Z) E5 C

3 \5 u4 I9 H5 S+ v' M, a43.What is an instant-read thermometer best used for?
" A* G& ~3 `8 i" g) F( P* |即时读温度计最好用于那方面?
0 D% u, Q8 B: pA:Checking the internal temperature of a roast 检查被考物品的内部温度
) D. z; c0 b; f7 X/ z) z# i$ U3 E% ], T" D& Y  P
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- M% f8 U* {* r; F下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 ^1 Y6 t1 M8 e( V8 [/ u0 eA:Cast iron 铸铁; T! Y$ ]5 _3 Z2 n
7 t% P) [5 u, j% F1 g' i/ i
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 u4 Z: Z7 z8 c  R/ \
哪件装备下面有一个可移动的碗和一个S形叶片?
+ I" E" j- d- h) L- PA:Food processor 食品加工机9 r6 F0 M2 z/ q# o2 }2 q
http://www.google.com.hk/search? ... iw=1263&bih=572
2 h! @2 c" i& \/ T4 T% W  I6 J. k8 V3 R- |% j* g, Y* V
46.Which of the following is not a rule for knife safety?- @3 R  q% O4 f2 `* g) O
下列哪项不是用刀的安全规则?$ O0 E- n: f: y: ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, I$ B( X" L: }# `- |7 }) B) w$ I/ ?3 D: {/ r- }' P6 {, `' u, A
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 [; `, S5 T0 M8 l8 X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 R& V6 w9 T( J( u* \1 K5 A! _A:RondellES
5 q' j1 a4 X% ~( P7 y% f- Q6 khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 O" p& ]! k# w  M  `8 T; Z
& m" \  O( H5 r7 z) Q0 \. ^* [! e5 y. T
48.Which of the following is a diced cut used to garnish soups?) M- Q- o+ o) B8 ~
下列哪项是切成小方块用于汤的装饰?
4 N$ {; r  e, @0 M2 G5 g# ~A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; ?# g5 d, d, G+ J' ]- U' w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% C8 O& n0 h$ f) o, `
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!!——$ o; q7 l+ a" U& k8 u$ j+ @
A:Gaufrette . }! r+ ~* Z3 Y, r/ K! m# Y5 u
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 {5 Z5 ], K5 f4 J4 d( H1 d& p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& c- M" n  Q" C/ H$ k) N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ G: V/ Z" O* Z2 E2 @( E# @% z2 O! c: r* q
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ H: Q' h  k- k  u5 a
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). t/ Q  ~4 w6 ?
A:Cilantro 胡荽叶 香菜
5 v$ I- b# y) @9 P: fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; J" W0 Z0 `( o( L. h7 D4 g$ t- F( {( h% y
60.Allspice is made from:( }" G6 H7 c1 M+ z2 }
多香果,  多香果香料是什么' E- w; [% f# k0 ]  c/ g3 o" ?7 Z: _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 D# L, g/ o5 z2 r7 BA:A dried berry 干浆果
9 Z/ h  s" u8 W- f7 H
: }% j7 f3 Q. v* {1 p. Q61.Which of the following are used to make a sachet d'épices?! G. ~; A! s! I+ }! i3 {
下列哪些是用来做香包德épices?
0 G( `& \/ A9 g0 `8 t, yhttp://www.sachetcatering.com/# C# V1 [0 i* y( P4 `9 A1 q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 i) {* F* p, y( t! I) {" ?
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62.Which of the following condiments are not soy based?
7 u3 y- h  f: r9 [8 t+ O下列哪项不是酱油调味品的?. F# U+ y' [, f& i. x3 W. J) q$ i4 D
A:Wasabi 日本辣根; k/ z+ {& L; u& v$ f% ^

) O9 X! F& d( Q- N# b0 `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& @- O# T( @0 }/ E& M3 g3 G2 i* ^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:0 Z% u# c6 a) V4 P; w
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 l, m+ W2 l9 V+ r- u: t6 n下列哪个步骤是不是正确的蛋清搅打程序?
* E4 F4 K! K8 m4 l- q0 H( g1 cA:Allow to rest before use. 允许休息后方可使用。
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. s" Y9 K8 ?  o: p9 y; @( D65.The weight of a large egg is between:一个大鸡蛋重量介于:0 ]& d* E8 h) {& r' W
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing2 ]) @$ _. M3 @4 [: m- O( ?
炼乳是一种浓缩牛奶 是去除什么做的
1 y# U* x1 l3 c  e5 l" Q9 |A:60% of the water 60%的水& c  x9 N( W( F) r) s: ]7 ]/ m% r

. d, r& h& v  Q7 e67.A method of cooking that transfers heat through a liquid or gas is:% R& ]: g2 z6 c8 A5 d+ L
一种烹饪方法,通过转移液体或气体是:) e9 @/ d* ]; @2 b% o
A:Convection 对流; E& D8 \( m7 X% l4 e' E& i
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68.The cooking of starches is known as  烹调的淀粉被称为
. d6 o! Q, A) F0 I( j/ F, t* cA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ P0 J! o$ z! k# k$ _. mA:Braising 烤- u) r- P& j' y4 M

# n, Y; h# K0 R70.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:
# y& w3 L, D3 [7 G8 HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ \. {" u: n: g4 V' t

* y7 Z' h& }6 D5 x1 t& Q71.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
6 \* g8 u; B8 U( ]  H+ j; M( |A:Fumet 原汁; S3 [* @! f2 c! U, ^* V, ?

, ^, O( n4 ]) E7 W/ a1 j# J72.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 q' G  y: N" N0 b3 aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; U, l/ S% I# J1 `9 u; c% _73.Which of the following is a principle not used in stock making?% }! A' \/ }) r4 W/ e( H
下列哪一项不是用于制造高汤(低汤)的原则?5 ?2 Z. K6 F! M: c' |
A:Start the stock in hot water.开始在热水中操作/ C3 s2 B4 S' D# d$ d4 }1 |
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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
2 e8 i! i' Z6 _! ZA:Remouillage 法语熬汤
3 c' R2 Q+ Y# w" w" e) C* t, Khttp://www.haibao.cn/blog/post/176242.htm
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