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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。
3 x8 \9 W: v8 r# x+ g5 r* x
& b: b! \$ ^1 L* ^5 l* t! q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 a" A9 z/ P' w$ p: ?- a0 A' p+ \* X
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, N& j1 u/ u; X" M0 y9 y- k
1.Which of the following methods should be used to determine doneness in a New York steak?
1 d" u* Z1 l  s( y! U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)
( y# D% S5 s3 v2 R) g& T8 mA: pressure touch. 压力触摸
9 b/ `* E  U" ]9 e  F5 N' w: H2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 ?. f+ o8 s  j3 U& ]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
; P* |' H  `, SA: acid  食用酸
) ^$ g$ o: U8 r( `& H; M9 ~3.Vegetables are major sources of which of the following nutrients?
0 e. A. N$ |5 u, S4 K蔬菜中包含的主要营养有哪些
" ?. O7 x5 _; V+ e5 m" gA:vitamins and minerals. 维生素和矿物质。+ m' a  r( o* K4 |$ U! m7 `$ S- B* U
4.Cauliflower is commonly served with) g& N" a* {- n  s$ U/ z
花椰菜(菜花)最常见和那种酱汁搭配
/ f& i: V  j! P* l8 U4 _. x( ^* [# aA:Mornay sauce. 奶油蛋黄沙司1 G$ S& P# p* G+ |" i, v! }+ l4 n
5.Which combinations of products are found in pie dough?
! e1 A/ h  ~3 x" O- U, N% ^- X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 d* l4 S% O7 l5 [. L1 ?A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) @& O) v+ {' o7 J6The French term for mussels is 法国语青口(海红)叫什么
* K- I. f* N, Y% d" ^/ Q6 C+ R" VA:moules.法语青口,海红1 q3 ~# J, D8 I& j
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; t( L: @, ?8 O! p0 k6 h' ~3 I+ p
A:faintly fishy. 稍微有点似鱼味
/ H! m  d. r/ n% y# f9 _8 H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* v; v6 {9 e  YA:2 days. 2天/ e. e. u. N% d5 f; {
9.What are the principle ingredients in ratatouille?
) M# h+ m. G& a3 @) R' a  F/ L炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* l& `4 r, {$ t
A:Zucchini, eggplant, green peppers, onions and tomatoes
2 H. {0 `' `8 x, {  I& o& G1 e- M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 |4 E2 d* {4 V( \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" D) Z6 A( w6 V$ @0 O/ ~5 ]+ i
A:cook food in quantities that will be used up within 20 to 30 minutes.3 U# e/ v7 F" C
大批量烹煮食物要在20到30分钟内+ {- U! M& o4 d# q+ l, [6 y
11.What person has the authority to issue a Health Permit?4 f( W5 g& A; r8 Z) X6 L! Q
谁有资格颁发健康证(卫生证)。
  `3 W0 V2 t1 S1 }A:Medical Health Officer.1 V! A& `# x- u2 |% H
医疗卫生官员。
- J' Q1 {, P& {4 c2 k+ D  r% G12.For what period of time is the health permit valid?1 V# \$ O5 J: B/ x6 T( ]9 J' R! F  D
健康证的有效时间是多久?
; n* s: k. o& k& wA:12 months.12个月
) b1 H8 Y) Q' s4 {4 W5 I13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 M8 U' _) W$ j) p在食物和饮料准备区,通风系统换气的标准时什么# ~7 ~$ {( I/ Q3 o! Q  ]2 `
A:08 times each hour. 每小时8次
1 L. l6 g, ]& H$ G1 y5 N; @2 w14。The minimum temperature for manual dishwashing in the wash sink is
% Z, [3 j; z5 d& b手工洗碗,洗碗池的水温最低多少度?) s! b  z* L# H: G
A:110 degrees F (43 degrees C). 43度' V( a; P' p0 c3 A+ ^
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 }+ z+ X, e! M7 ?
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ @5 h$ A  Z0 z8 l% b
A:180 degrees F (82 degrees C).  82度
. C7 q! H. l% W6 t5 j( O: A4 m16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 ?; y" ?2 {- \6 i! s用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ O9 H# x; \2 R( a; CA:en papillote.  法语自己理解
9 S7 i1 W9 H( t  S+ [17。Wing or Club is considered a
% b/ B3 o% G$ I. X) R翼和CLUB 被看做是一种...
0 c) s' q) B% _5 T% d; A: tA:Bone- In Cut     带骨切
7 x& t# Y0 V8 ?" q% Z$ x* ?' R18。New York is considered a   纽约牛扒被看做是一种
4 `+ a- h( d$ ^2 ]) u- g' e2 q) zA:Boneless Cut     无骨切+ R9 F+ U1 C# w) P' ]5 G
19.In general, a court bouillon for freshwater fish will contain) }! u7 W* q4 H/ h( Q
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+ J. B1 o: C: z+ G0 T3 {
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: K: b1 x) T8 b和做海水鱼同样数量的调味料和香料
" t% c6 g9 Q. i/ |20.Anise is very similar in flavor and appearance to
; E9 Z" E* p4 I5 u! y八角和下面的那种原料有相同的味道
& H: B6 l+ }" I; \0 pA:fennel  茴香
, _; _3 ~! u: [5 d, F" L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. M1 K( v' C# J8 l/ W2 X下面那种原料更像大葱且有平面的叶子
- |8 f  {# W' e7 S  m; dA LEEKS  似蒜葱 (这边人叫京葱)$ J7 _- H* j9 U; h% T, u. P
22.Which of the following cutting shapes refers to a small dice# G! T! X) r; R8 B
下面那种刀切形状指的是很小的粒(末)6 O; S6 E3 C% n$ s& G8 g& p
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 U' E& Y( \8 v23.Oil is added to the water for boiling pasta in order to
+ W% [& ]: w4 ]* x% E- q" h向煮沸的pasta (意大利空心粉 )中加油是为了
9 W8 E. X7 @( sA:prevent the pasta from sticking and to minimize foaming action.1 k+ k& K3 @. [5 V7 _  K
防止面条黏合并降低发泡。
( L& _# O4 ^7 M5 c4 ^9 N24.Which pasta dish features pine nuts and basil?
- W1 t: |4 m+ O$ p" C3 T- i+ ^下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 R: F! q  r3 p, ~3 ~
A:Pesto.一种绿色的意大利面酱 ) D8 q1 u! A2 ^9 G+ Z
http://www.tianya.cn/techforum/content/96/563836.shtml8 \6 c9 }' L% F* q3 Q9 d$ Q9 h2 a

1 C, T! [. }4 b" {25.Which of the following is a spring vegetable similar to spinach?
7 l( ~7 `6 h8 S: `) Q下列哪项是一个春天的蔬菜类似于菠菜?
! q# {8 a+ q+ ZA:Sorrel. 酢浆草。
. d% J" c' h" ~) {! S8 Ghttp://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:4 z2 R; x: g2 g% w
哪位厨师最早带来高水准浮夸的美食
/ K8 J) }& l0 FAAntonin Carême 人名 安东尼·卡罗美
! ^7 ]: T0 w+ d# z1 L
, f7 y5 o- `- y5 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- Y) v' ^3 F$ P$ C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, \; s; q+ o2 f4 b- t1 pA:Cast-iron stoves         壁炉% b4 X; ]; |# a' n0 G0 b; H: E
http://www.usstove.com/products.php?id=6% H' E; |. |1 [

+ A: O3 o( z) _& y28.The French term used to describe the roundsman, or swing cook, is:) B3 w5 K+ p) O6 f: ?5 g$ e0 M
法国术语,用来描述roundsman,或摇摆厨师是:+ }* B, y( b5 Z
A:Tournant   图尔南
$ v; o! k& o; W+ |- f+ b0 J- i/ F0 n3 D& @) J
29.Another term for the wine steward is:
* n( z1 w4 F" M3 t* v葡萄酒侍酒师的另一个术语是:
' q/ S9 T7 l$ ]8 r. n- K9 LA: Sommelier 侍酒师. q' b' I& }1 Y% q8 S8 ~/ ]

% A: |% V' L! F( _  _6 L30.Molds, yeasts and fungi are examples of a:
$ I9 X( q1 d% e4 M. y霉菌,酵母菌和真菌是一个神马例子
. k# j9 T4 G7 x, ~/ v5 c3 v( Q/ c. dA:Biological hazard 生物危害% o+ H1 o# c( a9 k0 X, X) c/ M2 a2 M

. ~$ p6 n3 G8 d" D$ d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) m: J* o! |! U$ ?4 j
根据加拿大食品检验局,食品的危险温度区在多少之间:
- k/ B/ n, R  R; Z4 m9 {! D  mA:40° and 140°F (4–60°C)     4-60度
7 F! [; F) V. y! D. R/ d, ]
) Q5 E# K% V$ O4 n; c32.All bacteria need the following for survival:8 n; r: B3 M! J- x9 c4 X9 n
所有细菌生存需要以下哪些内容:* d% z4 K: r  e1 J- n& J
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ d6 r6 m% d6 }. [* x6 x
6 q) @5 ~0 Y+ n% ?; o33.Which of the following correctly represent critical control points in a HACCP system?% }( n% [% H+ g9 f, f4 E' H
以下哪项正确表示了HACCP体系的关键控制点?( x' ?1 D4 F5 E  t$ P3 ]' H' f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 r; N( A( P" [8 h( L; m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  t1 H2 v) R* {7 l) \2 F% N8 d+ r; \, R' s4 M' G
34.Which of the following is not an example of a carbohydrate?  c5 l, o6 f% ^8 v$ }6 [- \
下列哪一个不是碳水化合物的例子?
, {% l, O( h' Z( `A:Essential nutrients 必需的营养物质
5 S$ ?4 H, C6 c
( e" J% Z9 T& m! G& L' h" I35.The process by which a liquid fat is made solid is called:
' ~0 f& }% u' C1 G# h% v  T0 W. P液体脂肪做成固体这个过程叫什么' S( j$ L1 @$ [- P$ l& ?4 t
A:Hydrogenation  氢化: {8 |! D& ^7 S4 Z7 A
; D  T6 n( W3 s
36.Which of the following is not an example of a fat substitute?0 W0 w. L0 X( ?& x2 {
下列哪项不是脂肪替代品的一个例子6 o9 g% C& l2 q8 c: |# k% Y: g% W
A:Acesulfame K  安赛蜜K表
4 d1 Q4 f- P) p+ `" l' y) {. ~; ^) G8 g1 L. B' f
37.Health Canada requires that a product labelled "fat free" contain:
7 y6 K7 v' n  S加拿大卫生部要求的产品标有“不含脂肪“包括:5 n" W7 v4 m( m7 F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# M3 A# |$ T& i' p% n5 F5 j
# g2 ]" |5 w  N38.Which of the following is not a problem associated with converting recipes?1 t' a' w. @& n7 N5 h
下列哪项是不相关联的转换配方问题?
: t5 ~5 H7 V) ]A:Unit cost 单位成本! w/ ]* U1 D/ k4 [7 ]( u
2 t6 r2 o! l5 x& A) S/ O% N
39.The condition or cost of an item as it is purchased from the supplier is called:
2 y* x  @/ o9 R: ?从供应商采购的物品的品质或成本叫什么* \5 f; a/ w) E7 f9 q4 H
A:As-purchased cost 购买的费用
$ I! M1 k  i0 k- X- y" L! E
1 Y, G' ]8 k2 O40.The amount of stock necessary to cover operating needs between deliveries is known as:
: {6 g/ R4 W* p7 ~. l: }' [在新货到来之前用于日常所求的必要库存量叫什么
1 W) p0 l  i0 S4 w+ M  L- VA:Parstock 基本日常最低库存
( M9 F9 _% z' }5 n& J1 s4 U: X1 x
$ a1 N, ~$ x) `41.Which of the following abbreviations is used to describe the proper rotation of stock?" M' h) O6 p1 Q5 |6 A4 q
下面那个缩写是用来表明正常库存流程?
7 L  i. u9 V* S8 b# g" b' A: H- IA:FIFO=FIRST IN FIRST OUT 先进先出
$ c# U4 h6 q& D/ G- y% O: |4 a  }6 ^% @0 P
42.Which of the following knives is used to turn vegetables?( U. l5 W3 @$ w4 n6 F9 G0 \* P
下面的那把刀是用来打开蔬菜吗?
, R! |/ r( r" O$ PA:Bird's beak knife   鸟嘴刀
  q8 y) B# u2 Q9 X5 i/ \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 P* d! w# M; l& V6 {$ D3 ^) {
. a/ ?7 z6 z/ U! |* ]
43.What is an instant-read thermometer best used for?
6 k! q0 o( l1 ~+ o1 f: ?即时读温度计最好用于那方面?& C& h  @( p: }2 D% N* C
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 X9 N! T9 l" a! s1 X* T
& B, P: M8 G5 w4 u5 e% b$ J
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! G1 H2 _' v6 h( _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 h- |2 s: k  c' ~: }) M1 y# x  H3 UA:Cast iron 铸铁7 f+ |/ r3 c7 L; E

" ?. u9 |* {2 H3 f3 I5 S' r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 g) _; p' c6 `* e3 e
哪件装备下面有一个可移动的碗和一个S形叶片?
1 |1 q: ?! v* C4 N4 |- BA:Food processor 食品加工机- M- F% s( b) i  u1 c3 P
http://www.google.com.hk/search? ... iw=1263&bih=572
# }2 H! K5 p: K# m4 G& S6 v6 Y
/ d" F+ f! h" {; w5 f+ j46.Which of the following is not a rule for knife safety?
- U" e8 t% z! R( X  ]! K下列哪项不是用刀的安全规则?1 o, t3 Y8 t. a' D7 V3 f; A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' v4 Z/ T' v7 T& M' i8 R" P
( |# a- V: e  i  s6 |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# ?2 X* ?2 J0 c7 Y. i' Y  q0 \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ r6 H- p" ?1 w$ T% _' c
A:RondellES
, A0 Q0 ~' Q# [6 Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% U6 [( O& P1 k0 E2 n8 h! |0 T' i% U0 A1 {
48.Which of the following is a diced cut used to garnish soups?
/ O  K) H' C! |下列哪项是切成小方块用于汤的装饰?1 S3 O2 @* b4 h; u' H* l$ B  c
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 h6 i3 l. l- v) N- g& t# g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! S7 e/ I- a0 ~; a$ h2 {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!!——
6 V+ I) e2 L' o# ~$ p2 HA:Gaufrette
( Y7 w% L$ b. E! B: X+ Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& |, W( W: [9 F% q+ ~: g% j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 y2 Y7 x% K8 Y) U' j+ j: x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 W: x4 C, \( j3 S
" \. _5 z" Q' T" Z7 z6 K
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# n  Y9 ?: l. ^0 M3 a) x2 e$ D5 }下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)
9 K$ K. Z% j  c3 \4 eA:Cilantro 胡荽叶 香菜7 P, q3 |+ k9 \0 _. Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 v7 p8 w" S3 T$ @, ?
- }$ ~* c  d" y; g/ [4 x+ W7 ]. d0 L60.Allspice is made from:
* L4 ^  ?7 A4 J3 l/ x& a/ y 多香果,  多香果香料是什么
9 a/ n) A# @2 s4 {0 B6 o% Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ i. u) x, F; ^, uA:A dried berry 干浆果# X/ W- t% [' `: M! H2 K
; L5 [& o4 d) Z  ^* V9 s
61.Which of the following are used to make a sachet d'épices?
( H, k$ }$ E7 q5 q% w' d下列哪些是用来做香包德épices?) o! T" |. g' B& S/ C) f  Y
http://www.sachetcatering.com/
) Z8 P# n0 F, t) BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, N- i9 Q' ?* N% U  J8 n4 |% Z* H
1 a6 ^* o: z  j/ |62.Which of the following condiments are not soy based?
. M; o  ?, g' G/ X$ t, A2 `下列哪项不是酱油调味品的?
- W* M# c( |( [  a; EA:Wasabi 日本辣根, H2 x  S  I  b; x( \) k

; o8 v6 p3 a" d( e# f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. T9 m+ }/ Z: _( z5 F. |2 ~% `
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:3 _* z2 ]9 I% ^1 Q2 M+ V4 m& ?
A:Pasteurization  巴氏杀菌
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/ W: s+ d4 m! I" _) y7 ~; H% I. s64.Which of the following steps is not the correct procedure for whipping egg whites?
# ^! i9 K% P/ n/ N  R. `下列哪个步骤是不是正确的蛋清搅打程序?: f& t, S9 p0 g; |
A:Allow to rest before use. 允许休息后方可使用。
: z/ p% b4 V: |& j, q4 D' p/ U* Y( m( M8 i
65.The weight of a large egg is between:一个大鸡蛋重量介于:4 O. N* O2 ?- N4 O  _
A:56g and 63g 56克和63克/ U0 u" Q9 t, y* s1 z  A) @2 a4 r
1 S8 a4 z3 Z8 m2 A. Q
66.Evaporated milk is a concentrated milk that is produced by removing
: K1 `4 z. k# H+ r炼乳是一种浓缩牛奶 是去除什么做的! {: N& y5 u' C
A:60% of the water 60%的水
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4 l% o0 ~. f6 Q# v: y/ I) G  c67.A method of cooking that transfers heat through a liquid or gas is:; t+ B" _5 T2 A/ R1 X+ [6 W
一种烹饪方法,通过转移液体或气体是:9 T) Q: Z" y4 w0 m9 B3 V- A
A:Convection 对流
) i! }$ [1 e6 }% g
+ K+ s* m; |6 G- c, A68.The cooking of starches is known as  烹调的淀粉被称为
& d! ?. d' o4 @9 cA:Gelatinization 糊化
% Y- A  [, d% _$ [* m' |5 Y  [/ l: m' z7 ?
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ v: Y( g' B- [: a" r
A:Braising 烤
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- N; B8 q  P' O, i70.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:
8 |- \  I  s8 d1 t' q! LA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& m: W) }9 t. `- F
8 e" ?- M4 A7 A% T3 {  B
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* P7 p2 u/ j$ g8 E
A:Fumet 原汁
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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
) U4 b8 K) h4 {3 N3 c2 q- [' ?3 Q% \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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3 e. E2 ~& K+ w! j73.Which of the following is a principle not used in stock making?' }, f, ?" T  B; {% |" r# A
下列哪一项不是用于制造高汤(低汤)的原则?# K0 Y( y# S' C" H9 ~
A:Start the stock in hot water.开始在热水中操作; p2 t6 `3 d3 E$ m" [5 k9 J: r
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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
) n+ t/ i* l3 u( K6 Q2 RA:Remouillage 法语熬汤( u$ V& Y9 g1 ~  s
http://www.haibao.cn/blog/post/176242.htm
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