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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。) ]2 Q: V( b( A- p" q+ @* R6 g

0 `6 Y" n6 O& Q4 f# p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。/ E+ ?6 }: r$ j9 K. R4 |! T
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
. C  C7 M" Z, V0 X1.Which of the following methods should be used to determine doneness in a New York steak?
2 Y$ g1 p# d5 e9 v/ 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)
& N" U* W) g7 I/ ^- L' I1 aA: pressure touch. 压力触摸/ B& b: Q6 c6 k7 U0 N
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ q7 U; e- L% m5 _& \# }; o
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
- O( h" C  c8 {0 IA: acid  食用酸) {3 w" ]# I9 t& q8 j
3.Vegetables are major sources of which of the following nutrients?) t" I: F3 x& H- y4 n# `- u/ m
蔬菜中包含的主要营养有哪些. q: s( Y! k. |
A:vitamins and minerals. 维生素和矿物质。
* R$ k9 S, B! ]5 j; }) _" t  r4.Cauliflower is commonly served with$ h: Q- E; }* h3 Z; ?- g
花椰菜(菜花)最常见和那种酱汁搭配
- P. z6 `7 J, n, @8 a/ HA:Mornay sauce. 奶油蛋黄沙司+ h, y# {% V7 }
5.Which combinations of products are found in pie dough?
1 T3 m8 O1 M  Q( s下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 P) q7 R+ s" h* w+ ?) i: HA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) z' ^- ^. b2 j4 Q3 E6The French term for mussels is 法国语青口(海红)叫什么  T% H/ I3 i; C' |4 x* B
A:moules.法语青口,海红6 p6 z* G7 C. A( E- ?+ H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) }, q9 A* Y( G( XA:faintly fishy. 稍微有点似鱼味: k5 V/ X6 ^* R# F; C8 Q; z2 n
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 U- d9 s7 P3 z( S' e& {% v) O! tA:2 days. 2天
& V# V, i9 V5 @, E" S$ M! T5 z9.What are the principle ingredients in ratatouille? . g2 I. m; O& ?- ?2 P( W2 E2 G
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 `& K& R$ }/ Y5 V% XA:Zucchini, eggplant, green peppers, onions and tomatoes+ k  m9 `9 B# V' z5 Q' G
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- v6 [! X1 k% H; i1 L! m& L
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! A+ N; f5 m9 |1 Q! ~  n
A:cook food in quantities that will be used up within 20 to 30 minutes.$ T% ]: e& D$ v8 [
大批量烹煮食物要在20到30分钟内" v* _" }( W5 o+ |/ q# |" Y
11.What person has the authority to issue a Health Permit?
' I% t+ }) b% o* U谁有资格颁发健康证(卫生证)。
& I" s! W' {5 B% YA:Medical Health Officer.& I" k3 \" x/ N; c
医疗卫生官员。, r7 [6 b0 w& z  f
12.For what period of time is the health permit valid?
; r8 \0 A/ C) F6 ?+ V, Q健康证的有效时间是多久?, @' l* m( E/ k# A4 j+ O5 N
A:12 months.12个月
- t- t4 `3 e5 t13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ A  N3 C* ~+ \, R9 W
在食物和饮料准备区,通风系统换气的标准时什么2 `1 C. E  U0 N7 ]* V  T* Y
A:08 times each hour. 每小时8次
: |! b, b2 X3 `4 g6 u3 I14。The minimum temperature for manual dishwashing in the wash sink is8 A# u  E6 V7 l
手工洗碗,洗碗池的水温最低多少度?
! E* T7 n4 S- p3 G: YA:110 degrees F (43 degrees C). 43度9 ?) w8 c0 j$ _) B) b" U
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  l. _# v& S+ ]& f! a) C) r
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, i4 S) F* W/ G2 A
A:180 degrees F (82 degrees C).  82度
7 v( o) l) n. Q' N16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ V7 `8 F: [* c, }4 T
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 T# S/ F1 I* A% r, |A:en papillote.  法语自己理解9 A1 u( @) @0 Y, c
17。Wing or Club is considered a8 o3 w8 r+ u+ d# _& T
翼和CLUB 被看做是一种...
. b9 x& g/ i& ]1 w( n: D: IA:Bone- In Cut     带骨切
7 I6 X) O! x' a18。New York is considered a   纽约牛扒被看做是一种( d% {0 C& @! L, \4 k' s' ~. m
A:Boneless Cut     无骨切: ^8 a8 b0 L6 i7 c8 A7 Y
19.In general, a court bouillon for freshwater fish will contain
' u- O0 x6 k9 ?( z. b. X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' J5 f# o5 O" S0 E' n) G  q9 E# B
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 ?& Q( B, K4 L, h3 q
和做海水鱼同样数量的调味料和香料
) _- f+ F# k5 Z6 n+ Q& @20.Anise is very similar in flavor and appearance to3 Y& _: @9 F5 V3 y+ Z
八角和下面的那种原料有相同的味道
% V. U$ v0 n" K5 K1 Z0 VA:fennel  茴香4 d7 {" f2 k8 \" t+ [! X
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 G# ]$ o6 N: o7 g: k  ]: l% O下面那种原料更像大葱且有平面的叶子
( ~/ ]9 s6 d& Y0 NA LEEKS  似蒜葱 (这边人叫京葱)
1 \, i% W: [1 D. M+ B1 u5 I9 l5 W22.Which of the following cutting shapes refers to a small dice+ l2 Q# _: K& p) ]
下面那种刀切形状指的是很小的粒(末)
( v( t( C. D/ T, E9 CA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# t5 `4 [' l/ u0 q# |6 f, L23.Oil is added to the water for boiling pasta in order to
' C3 ~5 q' f% M/ C/ ]+ p+ O向煮沸的pasta (意大利空心粉 )中加油是为了0 C9 G- [: O9 O: f& v5 J; V- X0 t0 y
A:prevent the pasta from sticking and to minimize foaming action.
, q3 y6 p% {* {# ~, E5 Z防止面条黏合并降低发泡。
3 y9 M5 C& M; [24.Which pasta dish features pine nuts and basil?& X" ?* ?; q( f. Y
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 ^0 [9 G3 Y4 h5 W* m
A:Pesto.一种绿色的意大利面酱
3 W2 \7 _/ x" l7 W( o# Z$ `http://www.tianya.cn/techforum/content/96/563836.shtml
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" s! Q. P" K+ d& y25.Which of the following is a spring vegetable similar to spinach?
) x+ ?4 j5 o+ }' e8 O下列哪项是一个春天的蔬菜类似于菠菜?2 ]& v, e8 q/ O* G0 z
A:Sorrel. 酢浆草。1 V; j( T- N2 o' N8 r: c, c
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:
! V6 u/ @3 ]4 n7 L2 y4 N) l哪位厨师最早带来高水准浮夸的美食1 S2 U' U9 e# v# t. B" G: |
AAntonin Carême 人名 安东尼·卡罗美
3 r: u3 g6 a4 l% q4 z: p# \$ _, k0 M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 E5 x8 ~/ O" z( G' f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ p, @  e, M9 K1 `5 x5 M- D4 w% o; b
A:Cast-iron stoves         壁炉7 j  W9 |" }4 d8 R
http://www.usstove.com/products.php?id=6$ B0 c# N# g+ F  T0 [
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28.The French term used to describe the roundsman, or swing cook, is:
6 W8 f2 n9 O6 r# l( M3 Y法国术语,用来描述roundsman,或摇摆厨师是:5 `, K& Y. I# a9 A$ s3 O+ Q
A:Tournant   图尔南" W6 z$ W( X) o& D! s+ j" [- E
8 h0 F' \5 g/ @* N
29.Another term for the wine steward is:
1 B4 a4 [0 N- l1 N5 ]$ l" w6 u葡萄酒侍酒师的另一个术语是:
& `2 M' u9 U- BA: Sommelier 侍酒师
( A) I" o, d; u. ^( G, B" a6 \1 u
) ]) \3 `9 ?! }9 R30.Molds, yeasts and fungi are examples of a:) W) e5 X- S1 P' J
霉菌,酵母菌和真菌是一个神马例子+ G; p0 u" \% d- ~
A:Biological hazard 生物危害
0 o+ d4 X9 F8 `0 v
: m7 _/ G* G0 V+ y( X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ B9 P0 J; D& w. H5 J. i4 w* b4 N根据加拿大食品检验局,食品的危险温度区在多少之间:
- m: x& M  ]5 N. n: [A:40° and 140°F (4–60°C)     4-60度
0 A1 y3 v5 I" E  h# V# P- B& Z$ N' G! Q+ I+ k0 [" n
32.All bacteria need the following for survival:
! @9 L( S" O- o9 r+ w: e/ b6 R9 Q所有细菌生存需要以下哪些内容:' u, R2 S0 E6 c9 w% C% a& D
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! l& k% o% S* W8 E" B: t  \- l. }) ?! U- f
33.Which of the following correctly represent critical control points in a HACCP system?
+ B) k; C+ g0 t% H4 f$ `( r以下哪项正确表示了HACCP体系的关键控制点?
! d3 @" F- b. N2 pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; Y: x+ _, Z( s9 E0 L# u6 b! }5 f食谱,接收,储存,准备,烹饪,保温,冷却,再加热' O' E8 Y% u9 n- I1 D- G

8 i. {5 n* q4 E" C9 r7 W1 ?34.Which of the following is not an example of a carbohydrate?/ @" K2 u6 \  S
下列哪一个不是碳水化合物的例子?
$ _4 p% q! x! \" ^: T: }: rA:Essential nutrients 必需的营养物质
+ R* z7 u$ H" E$ c# c
$ i0 ~8 ]  C4 {$ r# d( b35.The process by which a liquid fat is made solid is called:
) D2 x# K/ V% B6 O液体脂肪做成固体这个过程叫什么: P. x3 O' ]8 F$ ~
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?4 Z" s9 w1 `8 E/ R8 W. o5 W
下列哪项不是脂肪替代品的一个例子
7 h' f8 y8 p- lA:Acesulfame K  安赛蜜K表- Z: H+ C" K1 @* B5 B; t2 o+ p4 n4 M

1 I% T5 a+ `+ U$ ]37.Health Canada requires that a product labelled "fat free" contain:
$ s8 v" l5 K  a+ C- J$ u加拿大卫生部要求的产品标有“不含脂肪“包括:4 y1 w4 M5 @* \3 [# q5 J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" ^; h( ^* M$ B9 }: q; K$ Z+ _* h; n' f' ~
38.Which of the following is not a problem associated with converting recipes?: y1 x5 \7 h. R- ~6 F/ y: G, v5 B
下列哪项是不相关联的转换配方问题?
. }6 A0 p9 |& o7 ~) J+ e3 xA:Unit cost 单位成本/ C! `' e0 r; e( R: S( x/ _# A
% J: X) ^8 L7 f/ i
39.The condition or cost of an item as it is purchased from the supplier is called:* A/ y. L. [- l
从供应商采购的物品的品质或成本叫什么
. b- K% o2 i5 U$ Y0 uA:As-purchased cost 购买的费用$ ~' E5 x+ J+ X3 n0 X3 O% `

% E6 Q5 s% [7 y/ G( X3 y9 X, J40.The amount of stock necessary to cover operating needs between deliveries is known as:; P6 U5 d3 Y& M, y9 J2 [6 v" Y
在新货到来之前用于日常所求的必要库存量叫什么. f4 X9 r2 i8 K1 `2 e' z+ ?* U, V
A:Parstock 基本日常最低库存
: G. _" I( N2 ^' D. d) P1 p' U4 @5 o6 ^" T! e
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 y# P8 \) [; F下面那个缩写是用来表明正常库存流程?  R0 P9 R' a4 h
A:FIFO=FIRST IN FIRST OUT 先进先出% ]4 s4 k! @+ B/ s) ?7 B. \
& c* n, C2 k. J/ \
42.Which of the following knives is used to turn vegetables?
/ H+ b, H4 I- ?6 V) Q5 q$ _下面的那把刀是用来打开蔬菜吗?
" V' ^. E* w; P# M1 tA:Bird's beak knife   鸟嘴刀0 E( t+ ?3 z) P* q! Y  T; Y9 Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: R& {2 b6 t' E& e' p: D4 r1 l3 b8 Z! r
43.What is an instant-read thermometer best used for?. I% @" ^9 I  m9 T7 H
即时读温度计最好用于那方面?$ e( A2 L' C3 z' g
A:Checking the internal temperature of a roast 检查被考物品的内部温度
( b. N) `: h. V. c& {( t; Z# I# E4 e+ P5 |& f! D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# V! X4 e6 d: h
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& H1 n1 ]$ i9 r  x, L0 lA:Cast iron 铸铁$ O2 O9 S. P1 k6 j

2 X% S2 [) h+ P" U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ X5 |0 J$ r. Q8 e. j
哪件装备下面有一个可移动的碗和一个S形叶片?
7 ^, W, @; Z9 K& }A:Food processor 食品加工机. \( I( L, {6 [' N/ r4 J
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
5 F9 P' Z, m; w) c下列哪项不是用刀的安全规则?: ]3 q" X) r! e1 @3 S/ C' k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ H/ y5 u& M  m' Z

. V9 P; h  b9 p4 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! p6 T) G0 D- Q! f9 ]) F/ U4 s/ @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 r7 J" ~* \& V9 U1 Q) Q) Y
A:RondellES
& S: Z% u6 A, S* ~1 t4 e" M/ ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 ~( w6 X8 F* r/ q
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48.Which of the following is a diced cut used to garnish soups?
1 ?5 X5 W! Y$ V+ @  p下列哪项是切成小方块用于汤的装饰?
9 q( f8 T2 n3 h& g% w, ~8 }A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% [/ X; ?, P. E/ i# F2 _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 _* W3 U' H/ e$ z% f8 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!!——* F: `2 n4 j4 n3 `
A:Gaufrette
7 |) ?" B1 M/ r2 ^$ dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ s. M7 K* G' H# N) g- |) o6 Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* o2 t5 [- k: K7 Y+ UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 p$ ]% ~8 y" t" N9 q6 K# e

8 {* w: p1 A: A# }' L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 B* a( o9 v1 {- u2 y/ _" X8 G% `) u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)( N* O: d4 K; e6 t% @! S6 M/ {7 t
A:Cilantro 胡荽叶 香菜+ u2 u4 k4 c0 x/ V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 n* H0 s4 g* }+ N( Y1 A8 G4 Q

3 h8 f$ g" v, ]7 h60.Allspice is made from:$ |) s6 c& _$ Y  D8 L! \
多香果,  多香果香料是什么
/ ]* G6 C* L) u5 T0 x  O! Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 B2 @# E8 i' M' W
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ s; }- R' d$ j6 F3 P* c" o/ a
下列哪些是用来做香包德épices?: ], [2 D) U5 z. c$ T2 q4 \
http://www.sachetcatering.com/( a! ~# z' i! R, h9 s& ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 w8 u: F1 e! G1 T) {

; y  B/ u' A9 d62.Which of the following condiments are not soy based?
3 F' v6 b% z8 W下列哪项不是酱油调味品的?3 I+ `# O* Q# G, x4 b: t
A:Wasabi 日本辣根/ h7 l+ z& x+ w# z' _
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 T5 u2 V3 E# ]5 }3 G
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 m& C$ c, m0 D- v9 Q$ t: uA:Pasteurization  巴氏杀菌# N1 l" i; C) r2 ^* @0 E
; F% _  g$ V! I! b! q8 m
64.Which of the following steps is not the correct procedure for whipping egg whites?" z% d  x( d  U6 R$ f* k5 x
下列哪个步骤是不是正确的蛋清搅打程序?
6 R- x/ n- ?# ~! W# sA:Allow to rest before use. 允许休息后方可使用。9 i4 C& v4 [9 ]5 \7 y1 F0 E8 X

8 @" B' D7 l) O( V65.The weight of a large egg is between:一个大鸡蛋重量介于:, \1 [# u0 K4 v7 C+ `% i
A:56g and 63g 56克和63克" J4 e& x+ K" }5 A5 O7 |$ I
8 z2 W5 i" z. Q! n$ z/ @( e
66.Evaporated milk is a concentrated milk that is produced by removing
3 m, Q* X; ]: }  t( B/ ~; a炼乳是一种浓缩牛奶 是去除什么做的
, c# }0 H% s! I: nA:60% of the water 60%的水5 L7 b+ c8 z* W8 }4 ?, l; O

& Y, j7 @6 A3 v5 T0 V2 `8 Z67.A method of cooking that transfers heat through a liquid or gas is:! S0 q* x" b' i7 ]0 N6 G6 ]
一种烹饪方法,通过转移液体或气体是:
2 M/ t8 r9 _1 j  U4 f. uA:Convection 对流$ c! D4 L0 X7 D4 |: G. W$ @+ \
- j5 N8 @6 h" d6 O! g1 v/ w
68.The cooking of starches is known as  烹调的淀粉被称为4 n1 m# D5 k: G5 R$ x3 J
A:Gelatinization 糊化; p! M7 _9 `! y
' z' o5 w9 R6 Y- l/ f' u) |6 O6 q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- E  o. C) P1 g& ?4 M% a" U6 l0 mA:Braising 烤
! h5 h( b; P1 J( d4 M" B  l( [, z! I. y4 i  Z' _
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:; U# C5 ~( I$ j8 r) f
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
0 B* K1 M' }: o9 P. {
2 h8 V% m2 H6 z  |! v( O71.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 K- \9 f5 [* y  g% ~( o3 J" OA:Fumet 原汁1 h+ i% t* U2 y
; a9 D+ O0 n  h, g) h
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
& [9 k1 D' t; ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, X/ p0 U9 u' R) E1 k3 i% v
) g- M" w' Y& B8 Y* Q9 b73.Which of the following is a principle not used in stock making?
/ |$ l$ T9 s! r5 N2 h下列哪一项不是用于制造高汤(低汤)的原则?
; e$ ~9 \( T- y! h- TA:Start the stock in hot water.开始在热水中操作
, O+ M7 w& t6 ?( Z  V
# i3 ?$ G/ _5 G1 j# X74.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
" _7 Z) d- d" ?1 O6 f6 KA:Remouillage 法语熬汤
, v# Q0 F$ {( i; {! V  Phttp://www.haibao.cn/blog/post/176242.htm
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