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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。* f; f3 \$ }! ~* W! I, B" j
$ Q' u$ l' E; J' r1 m0 _% 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。
+ @" m8 ~, ]: c  ?" N+ P! f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
: t3 g; X$ P/ V" h0 b. U1.Which of the following methods should be used to determine doneness in a New York steak?% f1 u) H( w$ `
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)
7 Z8 P& S# H% s& ^  }$ LA: pressure touch. 压力触摸
2 A6 W+ L* @, m( r) }/ o7 N  k2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 ]$ w* F! {0 L$ \' Z: J
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: \6 h' l6 d% U' m. l3 f0 ?' l
A: acid  食用酸6 h* f' S& e% i9 }' ^- {
3.Vegetables are major sources of which of the following nutrients?; a+ o7 A  _7 y1 f; G- q
蔬菜中包含的主要营养有哪些
* L% P9 [3 x/ H. b' ]4 L) pA:vitamins and minerals. 维生素和矿物质。* I# q. Q6 a0 b5 w7 Q( @; Y
4.Cauliflower is commonly served with
; K: `! A! [( M0 b花椰菜(菜花)最常见和那种酱汁搭配8 o/ n. B& N( l0 x- @0 s
A:Mornay sauce. 奶油蛋黄沙司
: \% R3 w2 C/ b" c% y. U5.Which combinations of products are found in pie dough?! ~2 E6 \+ 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??)
1 W* v5 R3 y2 e' o; @A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 N5 b1 ^4 W1 E
6The French term for mussels is 法国语青口(海红)叫什么9 Y& G' [  \& \2 E0 u
A:moules.法语青口,海红: X, b& J. d5 a, i
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" t5 Q0 q( |) [# Z% @4 eA:faintly fishy. 稍微有点似鱼味
" @- \: Y8 C  D! ^8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 |- o+ w$ Y& H" T2 T, n3 j% GA:2 days. 2天* }7 s2 ]/ D+ Z$ f9 Z' o+ x
9.What are the principle ingredients in ratatouille? ( h. v. t6 U2 C
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' y- G+ l+ P6 j, MA:Zucchini, eggplant, green peppers, onions and tomatoes
; ~8 U# c. i, z西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ P+ n6 f4 u- J6 m: V  \* d
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 q' t& @: B) R! p+ ~" O* p
A:cook food in quantities that will be used up within 20 to 30 minutes.- v, X2 U% u( |$ N- i( d
大批量烹煮食物要在20到30分钟内
8 ?2 m' i3 ^# C1 V11.What person has the authority to issue a Health Permit?3 z+ c; a8 l- |3 \
谁有资格颁发健康证(卫生证)。
2 L+ s5 @; H4 A( }4 Y4 |! I" ~. XA:Medical Health Officer.. x1 @$ p4 c" M: `; {
医疗卫生官员。2 D8 u8 w7 l  D* g, R
12.For what period of time is the health permit valid?
$ G8 w5 V  U" v健康证的有效时间是多久?
+ Q  D$ B# `  \- ^A:12 months.12个月! j# X3 c* ?5 [- F# v( g
13.In the area where food and drink is prepared, the ventilation system must be able to change the air: R7 k9 q- E6 q5 v# Y* K
在食物和饮料准备区,通风系统换气的标准时什么
, |+ J7 O7 q& Q! [5 bA:08 times each hour. 每小时8次% }5 c- ^; Q7 f% |( V( R
14。The minimum temperature for manual dishwashing in the wash sink is8 {1 B% d0 k. e: e9 l5 e* B3 _2 J; s
手工洗碗,洗碗池的水温最低多少度?) K3 y* w+ l" R5 \8 @4 y
A:110 degrees F (43 degrees C). 43度+ ?+ l9 j1 k) S. v$ q$ B( `) a
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 C; n2 E8 R6 W
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 `/ ^1 Q5 R- b, I1 `A:180 degrees F (82 degrees C).  82度
. ]( R& l; L, E( N2 P% w! }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 @- l7 R% o! P4 A; C  e( y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)! @+ t3 F! Y5 `8 |7 l. X4 A3 y
A:en papillote.  法语自己理解
: T+ }# j  o; I9 M: D8 G* M17。Wing or Club is considered a9 W% h/ q; \& V+ M2 `
翼和CLUB 被看做是一种...; _" [  ~) Y5 p  Y- b! b! Y
A:Bone- In Cut     带骨切
  M2 J1 E' c( v2 w- T18。New York is considered a   纽约牛扒被看做是一种8 E0 i( A: ~4 W) {4 x' N& T
A:Boneless Cut     无骨切
+ J7 e; S: \; e# L. F& r19.In general, a court bouillon for freshwater fish will contain
- L2 Y7 I8 a, S& `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. p  R+ Q  N3 p0 q% `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! N3 I# X3 l+ s" K; G* F% G
和做海水鱼同样数量的调味料和香料7 n2 t6 y& o6 `4 _
20.Anise is very similar in flavor and appearance to
0 ?* f# K2 h; R- P八角和下面的那种原料有相同的味道/ A% K& j0 C: q7 m  y6 W( G; ~0 G7 U
A:fennel  茴香
+ U2 d, z" j& N21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: u6 \1 ?- {: |  s+ M! P% d" E下面那种原料更像大葱且有平面的叶子/ d% v& y0 d- E" V7 [/ K: h6 k) M
A LEEKS  似蒜葱 (这边人叫京葱)
4 O% @# K9 p, R/ a22.Which of the following cutting shapes refers to a small dice
: r8 W1 R* v% N下面那种刀切形状指的是很小的粒(末)! V- ^1 _/ h/ {; ]. g9 w
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# R/ u2 W( `) V) }  `) a, n
23.Oil is added to the water for boiling pasta in order to
+ q1 r% K3 }; J0 \: y9 M6 E9 Y向煮沸的pasta (意大利空心粉 )中加油是为了
( {% u, Z; ^/ P  `% ]: G# kA:prevent the pasta from sticking and to minimize foaming action.. x6 n. _* r) q0 G1 k
防止面条黏合并降低发泡。
$ [; B& C0 y! E0 u, u/ o- o3 t24.Which pasta dish features pine nuts and basil?
, [) n" a0 l5 W3 I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 |  z3 b5 o( d% }# I# l
A:Pesto.一种绿色的意大利面酱 9 q1 Q5 W. ~1 u' _4 I
http://www.tianya.cn/techforum/content/96/563836.shtml
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, {/ L& ~! r% |+ m$ {25.Which of the following is a spring vegetable similar to spinach?
" V8 t* q# X- i, E' p下列哪项是一个春天的蔬菜类似于菠菜?
  B) I, P# R% i/ ?  _1 WA:Sorrel. 酢浆草。, C' e7 F2 w& e  H) u$ I# I
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:  X3 x) Q6 k2 v; U2 {
哪位厨师最早带来高水准浮夸的美食3 N- w2 P5 Q3 H5 c4 k
AAntonin Carême 人名 安东尼·卡罗美
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& d1 O3 p6 a( F. c% t' D/ h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ l* n+ `2 N: ]3 x. 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 。
0 K- \" M: D/ p; B6 l# ]A:Cast-iron stoves         壁炉
) H0 m' g7 E. [5 Bhttp://www.usstove.com/products.php?id=6
% I9 y1 i9 t* r! J' D7 B' k
: j: A/ h+ _# D+ `4 [8 a; [) {  r28.The French term used to describe the roundsman, or swing cook, is:7 U1 u8 \. [( i% X1 E0 y( Q
法国术语,用来描述roundsman,或摇摆厨师是:
% B) P" Z' J/ }& B* GA:Tournant   图尔南
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( M- U' |9 p- i  E2 F9 h29.Another term for the wine steward is:* z" \+ i+ v) ^: o7 r8 o9 }
葡萄酒侍酒师的另一个术语是:
# |) B4 {8 E: i' K7 t" qA: Sommelier 侍酒师5 I$ ~9 Z6 h  o9 p5 ?+ C

6 c; E: a( i  F30.Molds, yeasts and fungi are examples of a:- c( x5 Y6 h9 ~& C3 E" f% m# b7 v
霉菌,酵母菌和真菌是一个神马例子
4 Y' ~- B* S: f5 c  S: yA:Biological hazard 生物危害
( T/ J% t) ?# I% Y: F3 m8 V! k" j! }8 @; ^7 s, _
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" m2 q% }3 `+ X6 \* M; S
根据加拿大食品检验局,食品的危险温度区在多少之间:* L1 n# P- C2 {: @& O/ Z6 A$ D; q  C
A:40° and 140°F (4–60°C)     4-60度
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  ]0 F& h) z/ L, S" l' n32.All bacteria need the following for survival:- O/ F6 Z3 Q: x( y) z0 K; p) u4 ]: d
所有细菌生存需要以下哪些内容:
: B, ?0 E: }8 t+ R. uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, C. o; Z( X5 C$ @$ o3 \
* {, F7 ], z, U  M( L/ K4 Y' f3 o0 U33.Which of the following correctly represent critical control points in a HACCP system?
, {. u' b' N1 g0 j8 W7 _* T以下哪项正确表示了HACCP体系的关键控制点?  N9 H& c8 v/ w2 P" h' u1 J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 T, ]4 x0 q" k1 M食谱,接收,储存,准备,烹饪,保温,冷却,再加热! E$ k& k0 A7 P3 O; U3 B. k

3 g0 F* [! ~2 Q) x34.Which of the following is not an example of a carbohydrate?
9 {- l7 ]; V' {  k2 {9 r) X0 I0 o! v下列哪一个不是碳水化合物的例子?
6 L. S: S8 p+ a# ]A:Essential nutrients 必需的营养物质) Q# l; n4 ~! t
: |6 f9 c" f) \5 i
35.The process by which a liquid fat is made solid is called:
7 Q, d2 _& [2 r6 v( p* Q' L+ O. D液体脂肪做成固体这个过程叫什么
6 s0 P6 B/ O$ U" _/ O; L" [A:Hydrogenation  氢化+ O' Z- P! ?& @6 l. p  p& A

) j  u" g7 P% D) u' X36.Which of the following is not an example of a fat substitute?
: G" z  C& u1 ~& K3 V下列哪项不是脂肪替代品的一个例子
& R! W% J( Q& w% [5 fA:Acesulfame K  安赛蜜K表- ?* H6 q) r" k* n0 {

3 h  z8 Q' x: J+ R5 d! z37.Health Canada requires that a product labelled "fat free" contain:0 C6 x$ X" ]+ l2 E, r6 u& F1 N
加拿大卫生部要求的产品标有“不含脂肪“包括:; w$ \+ g6 F* g1 q) D; i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ _  j1 O) i. z' e
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38.Which of the following is not a problem associated with converting recipes?4 z, [! V$ h1 ?+ O
下列哪项是不相关联的转换配方问题?
8 a$ ]) c) Z) ]  I1 v$ ]. j# q8 yA:Unit cost 单位成本) u9 Q& t7 w  l+ f' d4 m1 {! r" K
, W( ^" e/ ?# @  M8 y( L4 e
39.The condition or cost of an item as it is purchased from the supplier is called:( K) y& c9 w+ f9 N7 @
从供应商采购的物品的品质或成本叫什么- ~; H' v+ X' K, H- d/ Z) n! @" A
A:As-purchased cost 购买的费用
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0 {% _4 D2 O, x* Q3 q9 ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
! A; b" w' l1 L7 d6 a7 s" H在新货到来之前用于日常所求的必要库存量叫什么
4 A" F! Z& B: z  _A:Parstock 基本日常最低库存
' Z7 n2 I( F, [* V# r' V1 L5 r
% _6 o- I2 E- O  }6 `41.Which of the following abbreviations is used to describe the proper rotation of stock?
% h. p9 Q+ u$ K' J下面那个缩写是用来表明正常库存流程?
  u& `* H/ W4 e" ^4 ]7 uA:FIFO=FIRST IN FIRST OUT 先进先出
. U' r" w' X- [& u  y, L/ L( O( i# S1 `$ t0 m, E  Y; }2 T7 v+ P
42.Which of the following knives is used to turn vegetables?
8 T0 r" D% H4 T9 p0 y下面的那把刀是用来打开蔬菜吗?3 O4 q$ y0 q- f5 G' e1 c
A:Bird's beak knife   鸟嘴刀. v$ [' ~0 w! b" T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 C9 {- g" W; H" C2 F5 H- G$ ?& G% A- g; l! K  i0 L$ z4 f5 V7 Q
43.What is an instant-read thermometer best used for?
; ^. B+ q* K* w即时读温度计最好用于那方面?
! K' {4 n$ @4 t* I; ]6 q" U, N- m, WA:Checking the internal temperature of a roast 检查被考物品的内部温度
7 F( ]% L  M  c3 s' X3 E
& h% f9 t( K6 O' f! ]5 M  t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 Z$ ^2 Y! o% T, ^, H# n2 H
下列哪些金属材料受热均匀,通常用在铁板而且非常重" P& U0 q& y# G8 ~
A:Cast iron 铸铁0 U' @3 z6 G$ W- O! e- m

7 W) w# K8 C+ n1 e' B$ _2 V8 m8 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- d! A. u5 h$ O, f' ~9 w1 r8 h
哪件装备下面有一个可移动的碗和一个S形叶片?+ \3 A3 I/ z+ K/ `, {
A:Food processor 食品加工机
7 S- e5 B& L5 c) vhttp://www.google.com.hk/search? ... iw=1263&bih=572, Q$ l$ Z7 @! ]; m. ?- }3 I0 F

1 s, g' e' C# H2 f7 R6 q, L46.Which of the following is not a rule for knife safety?
/ I+ f# {: ^5 N) B下列哪项不是用刀的安全规则?
6 b( Z5 n, x  Q9 O0 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' x' V4 p3 G* {2 P2 o. e
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. E8 n" k+ G, A( b. j( h! V4 O4 }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) u$ U* C+ n- d
A:RondellES 4 S% O1 L" D0 Z( k3 w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* V( L" b9 D$ \5 A4 l; r
' r; z  ~- J& w# Y2 I  ]' j
48.Which of the following is a diced cut used to garnish soups?
' i. p$ U( {  y/ _/ k5 x下列哪项是切成小方块用于汤的装饰?
7 N/ [- w: c2 j6 FA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, H7 }: ?& f  f; Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; T3 _5 g4 f4 T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!!——
' {5 t5 |7 y% h' H5 o' RA:Gaufrette 7 F, g; U6 D6 H+ W* p4 j& j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 p9 C9 B6 K  v- k' z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 t+ \, ]; g! w/ J! `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 W- W3 l: T' ~; j: p7 S
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 J$ c8 E5 R% M4 Y# X$ M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)
: o* C  E* V' Q# D: [+ EA:Cilantro 胡荽叶 香菜5 [6 k+ G( i( v1 D! x8 {7 [* {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 R0 @. e2 ?# I( g; L0 J6 H* x3 w7 c: S
60.Allspice is made from:
1 V& D+ P# K1 e# H' [, p- g; Q 多香果,  多香果香料是什么' S, w3 [/ y: v# y- u! }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. h3 B& t5 Q6 D: g' m+ w
A:A dried berry 干浆果( x/ g( j/ ^& y$ F- P$ \2 e5 i
: p# h; t1 ~0 V: @1 @% \
61.Which of the following are used to make a sachet d'épices?
# x& y! S. N' K: d下列哪些是用来做香包德épices?
1 r% D0 f# S- n# ?6 Lhttp://www.sachetcatering.com/1 J4 v' u  D3 P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 B2 C- q: q; X( I
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62.Which of the following condiments are not soy based?% o) P6 O1 @( T- w8 O: H2 r+ d
下列哪项不是酱油调味品的?0 l* D. N# m: `' Y8 q# O8 k' o
A:Wasabi 日本辣根# C4 U" v- a3 g6 o& k" J& l2 }
  D1 D! W5 u/ Q( l7 [5 d) g4 s
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  s% r& P5 [  p: V. d; g- D
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:
, {  L& t& t3 i% f/ K+ g2 mA:Pasteurization  巴氏杀菌
+ O  S4 E* [+ C5 W6 `3 v: ~7 d% k# M; ?' C
64.Which of the following steps is not the correct procedure for whipping egg whites?
1 e+ B* }1 G! \# I9 O( |% Q( q: X下列哪个步骤是不是正确的蛋清搅打程序?" D0 @0 o0 q( L9 b" e
A:Allow to rest before use. 允许休息后方可使用。+ C( W, {- ~) v$ d

) V6 }$ D0 g4 ~8 D65.The weight of a large egg is between:一个大鸡蛋重量介于:
# g* D; _! Q$ p  f$ `) BA:56g and 63g 56克和63克
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7 h; y- I# E5 }& W! f, u66.Evaporated milk is a concentrated milk that is produced by removing  @6 i2 w$ G3 G$ q& W9 h
炼乳是一种浓缩牛奶 是去除什么做的' \9 f8 r+ O6 ?4 Z9 L/ K$ c
A:60% of the water 60%的水
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1 R, R* D% G+ ^67.A method of cooking that transfers heat through a liquid or gas is:
- L7 |8 y) ^" I: }一种烹饪方法,通过转移液体或气体是:
; ?, w/ _/ S$ N; o$ a8 E5 f2 xA:Convection 对流1 Y% \4 Z4 W1 `6 I& U6 |$ S0 n

' l7 Y6 b/ B5 t9 [68.The cooking of starches is known as  烹调的淀粉被称为  ?" e/ f. Z# _5 Y
A:Gelatinization 糊化, j% s) c" ~$ o

0 I& `$ _0 `. F- ]6 U/ m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, p0 c& G- l! M* N1 TA:Braising 烤- N8 }' z1 @' d/ f2 \& j
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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:9 r8 m, m  K4 Y- J/ r4 x
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
. }+ r5 H' Y1 `; NA:Fumet 原汁
+ a; T+ }9 j( H3 e3 I5 L4 _
' |  c% `1 y- t2 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
8 P9 L% ]6 K; U0 L/ p$ fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" l& z0 ~+ h+ Y+ Z, L* m2 `
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73.Which of the following is a principle not used in stock making?% }( u& d& v1 r7 y9 e
下列哪一项不是用于制造高汤(低汤)的原则?
+ Q6 j. x5 I( @A:Start the stock in hot water.开始在热水中操作
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: n& ~+ z7 r6 J: {+ x, r' d7 m74.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
+ X; f6 @- m, a6 R/ h% OA:Remouillage 法语熬汤4 B1 ~# r* E. N3 o  r9 j
http://www.haibao.cn/blog/post/176242.htm
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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