埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10522|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
0 X) O, ~, n% S) x& S; U* p* ~- L6 D/ f0 [7 [8 M5 V; y
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。- n8 X+ Z+ T2 p5 [% K0 o
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
. W0 h; a/ o+ }' H. a1 N. b1.Which of the following methods should be used to determine doneness in a New York steak?! S. _. i7 f, j2 J0 l+ K
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)% j- P1 T! T7 F7 ]" G2 l
A: pressure touch. 压力触摸- I( O% @- v' ]+ J# I
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; L" i9 C. }  h# 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
  c3 ~+ L5 e( ~1 O8 @A: acid  食用酸- u/ s7 O- m3 W# E
3.Vegetables are major sources of which of the following nutrients?, @" q1 m9 t  }2 Z: {- |
蔬菜中包含的主要营养有哪些
$ J! W' O  r: c: b& A+ M' BA:vitamins and minerals. 维生素和矿物质。0 C" ]8 T) ~! f) F$ b
4.Cauliflower is commonly served with
; Z, q; e* c0 p& w( ~! F; S- F' O0 [花椰菜(菜花)最常见和那种酱汁搭配* M" Z8 y: r2 V+ c8 u6 }( C
A:Mornay sauce. 奶油蛋黄沙司
4 b; C5 L; g5 ^6 e5.Which combinations of products are found in pie dough?; b! d/ s4 b% f% `$ g5 F0 ?
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" x# F+ X/ ]# l1 o  X8 JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% S$ t' n" U& a  N6The French term for mussels is 法国语青口(海红)叫什么
& q; a/ f' ~! d4 B, t3 k2 [1 j- SA:moules.法语青口,海红
6 i3 O) H" j" _' E4 q- z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! ~2 u* f( t3 n: ^0 d$ Y3 U( k1 \2 X
A:faintly fishy. 稍微有点似鱼味7 \" A# Q& E0 B8 m8 I
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 u+ |7 U' m5 ~5 U7 I
A:2 days. 2天
9 U7 i+ Q  {+ n7 h7 m" S# J; K9.What are the principle ingredients in ratatouille?
" G- L" W, H2 ?+ C, B炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 R4 S: }3 V7 `0 Y( Q& A2 iA:Zucchini, eggplant, green peppers, onions and tomatoes
! F3 p/ c4 Q" }  H西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  h& m7 @) u! `1 \3 u* j9 [
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" Q. f5 O$ g# Y0 C" u( C. RA:cook food in quantities that will be used up within 20 to 30 minutes.
: L" j8 P1 X- l* d/ B& R大批量烹煮食物要在20到30分钟内2 F3 D1 g/ E8 X$ L2 P  G
11.What person has the authority to issue a Health Permit?0 f+ O& v' |- U! ^* }; S5 E  o6 Y
谁有资格颁发健康证(卫生证)。7 `; \, d0 K# m& Q) r* Q/ O
A:Medical Health Officer.
1 M3 U# T  a% j! F- B) X( X. ~医疗卫生官员。
1 }; V( \/ @4 Z0 n7 w+ R& T12.For what period of time is the health permit valid?5 x; r. f/ T- w0 H+ M9 ]8 Y
健康证的有效时间是多久?
- ~- P! }0 a7 @( C* R  X# nA:12 months.12个月& D! l( t- h2 n- q* S3 |
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& t. Q6 |( D( a0 c在食物和饮料准备区,通风系统换气的标准时什么
3 T9 c! G/ L* K/ v: {A:08 times each hour. 每小时8次
; t  y& ~0 x7 X7 o14。The minimum temperature for manual dishwashing in the wash sink is
, u4 z3 q8 o0 x& a0 c手工洗碗,洗碗池的水温最低多少度?$ u3 \/ d1 y( U- Q2 O1 V4 Y
A:110 degrees F (43 degrees C). 43度
+ e. I) _2 j! S) ~15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ X. i3 l8 W) C8 u" P
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: F% w% B  p7 ?A:180 degrees F (82 degrees C).  82度
- H$ c0 s7 [7 z8 M9 P4 f% ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ f4 L! z$ x' Q* v
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 Z% T5 B+ K% F/ e9 E7 X, BA:en papillote.  法语自己理解  ]# F% S" @) \. u1 x  x3 g( T
17。Wing or Club is considered a
# X) A6 D% U, q- [3 S, _翼和CLUB 被看做是一种...: A, ^+ V) ?2 l1 D
A:Bone- In Cut     带骨切
% ~+ n- `: v7 _0 z8 O( f/ f18。New York is considered a   纽约牛扒被看做是一种& Z' S8 h3 d9 z* ]5 \
A:Boneless Cut     无骨切
( Y; t" u3 \" O' z6 O. A19.In general, a court bouillon for freshwater fish will contain
$ l0 c! f% d8 n) s. I9 E0 b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: l7 q; r# ]" z% y/ w( \& d6 s8 J
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 Q1 P& z3 ?0 d2 I1 z
和做海水鱼同样数量的调味料和香料
1 ~2 }) K8 ?7 s0 x1 v9 F% m$ R20.Anise is very similar in flavor and appearance to  B. M% ~4 a. i5 F% L! c1 v3 ^
八角和下面的那种原料有相同的味道
; l2 p' H9 M  ?( I% HA:fennel  茴香
0 m  J2 r( s3 U+ ~3 m, W: _* J% u21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 d8 a0 G) t+ a! M- i
下面那种原料更像大葱且有平面的叶子# u6 |! f+ B' ]9 |* T% I0 ?
A LEEKS  似蒜葱 (这边人叫京葱)
, ]0 }) M7 F4 f2 a( J22.Which of the following cutting shapes refers to a small dice. `6 {4 F* x  m2 m- g2 e" b
下面那种刀切形状指的是很小的粒(末); B7 H) {! ~8 w! b1 D4 L5 e" i4 i
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- f- S' O3 q  ~" i3 K% j4 R  d/ l23.Oil is added to the water for boiling pasta in order to" S7 m! t8 B  Q. z6 ^: s
向煮沸的pasta (意大利空心粉 )中加油是为了
0 L: ^( m& G  i7 k  b# M+ Y( KA:prevent the pasta from sticking and to minimize foaming action.1 q6 `- W5 U7 Q, N; x- o3 ~
防止面条黏合并降低发泡。# ~# \; t) u4 z3 q
24.Which pasta dish features pine nuts and basil?8 n7 p1 |7 r* s6 K' k
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( }. q8 x- \. a4 D/ T& lA:Pesto.一种绿色的意大利面酱
4 P. B9 ]5 K# q) ~: L; C) n' c6 y, yhttp://www.tianya.cn/techforum/content/96/563836.shtml8 V) t- i6 @8 S' \) I
  T! x! \" `8 [- B6 X8 v
25.Which of the following is a spring vegetable similar to spinach?& g% h1 y. i; o6 m) Z+ Y  H
下列哪项是一个春天的蔬菜类似于菠菜?+ o$ T7 W8 H+ ~+ ^7 I
A:Sorrel. 酢浆草。
; y$ R9 `: ?; Chttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:+ l; q0 |1 {4 R$ c3 Z  m: H3 {, r
哪位厨师最早带来高水准浮夸的美食
8 G* J" U  E, E  BAAntonin Carême 人名 安东尼·卡罗美
+ q/ v, h; y; F$ w1 H- _# N2 n, @6 W$ f
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 R; Z- @/ R' R$ M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* C( b1 i5 [, {8 P0 I1 F
A:Cast-iron stoves         壁炉
4 @9 w$ C% F, b5 B; Z- a- i# P8 zhttp://www.usstove.com/products.php?id=6
5 `& L; M2 l, p4 q2 G
7 i( C6 O  P3 E9 a28.The French term used to describe the roundsman, or swing cook, is:
$ @0 a" Y+ |  R4 ~法国术语,用来描述roundsman,或摇摆厨师是:8 q  r% a2 v/ [
A:Tournant   图尔南. E  ?) j+ q6 v7 E
! ?$ o$ K2 t  e5 i" ]0 k+ o
29.Another term for the wine steward is:
* O7 v( A/ t: n6 M0 y葡萄酒侍酒师的另一个术语是:# O8 l' l) K: A, i' `( U
A: Sommelier 侍酒师
* q9 ^2 Q3 l! N. Y' w
9 x! D: R+ |' w% d! x( P# B30.Molds, yeasts and fungi are examples of a:
4 w/ ~) P  ?1 Q; q霉菌,酵母菌和真菌是一个神马例子
% u; B* j7 ~! ^$ v% `2 QA:Biological hazard 生物危害
! Z; l3 B0 n* T( V# p5 C- n9 s8 w- F4 V
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ s: U% t8 \) D) s6 P
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 M: V; L  E" E7 cA:40° and 140°F (4–60°C)     4-60度. [) X$ A9 R% R& y% W

+ g' i6 B6 |: P, h* g2 |+ p32.All bacteria need the following for survival:: h3 }. i) o- U8 ^' w
所有细菌生存需要以下哪些内容:. f! E6 t+ ^% S- A* L$ K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
% Y+ w# ?. O1 m0 d: ^7 {4 k0 D' q. x% Q/ {7 v
33.Which of the following correctly represent critical control points in a HACCP system?2 m: T  h9 }$ K7 P- l7 [+ I9 P
以下哪项正确表示了HACCP体系的关键控制点?
0 i+ m: |! J1 g. z4 {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * M5 X  E& }# C8 s2 x/ u1 d' c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) X9 v3 Y; F1 v0 _
: ~+ X' b9 d+ x
34.Which of the following is not an example of a carbohydrate?- {* _% |$ j7 p: d7 B; t3 R3 j
下列哪一个不是碳水化合物的例子?- `  T6 R/ `% k
A:Essential nutrients 必需的营养物质  e6 F7 v5 h  g, i" {5 Y; G

9 V% _' l4 g% C9 [35.The process by which a liquid fat is made solid is called:7 G8 T/ X8 e: x
液体脂肪做成固体这个过程叫什么) [9 m4 _7 X0 j! z& v
A:Hydrogenation  氢化
- B9 \, y2 g  o9 Q& E$ l& Q/ k* E; _' K: c
36.Which of the following is not an example of a fat substitute?( S4 L: D1 R' C" g# r! v. B9 K
下列哪项不是脂肪替代品的一个例子
" G# n) w& Z+ j: s% {, Q  `A:Acesulfame K  安赛蜜K表5 x+ ~% A( S' _) D0 x

/ L( ^6 `. H4 Y. e$ D37.Health Canada requires that a product labelled "fat free" contain:
) ~. q4 D( s' n  \1 M: R+ r( b加拿大卫生部要求的产品标有“不含脂肪“包括:4 U# ^$ \% w! a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" _, u6 X$ c, H( I" T6 I6 l

! e0 a. p! G7 J2 s' f38.Which of the following is not a problem associated with converting recipes?
8 G$ Q1 {$ [8 T+ @下列哪项是不相关联的转换配方问题?6 B3 h( @! S- x* P1 w; b7 t
A:Unit cost 单位成本
) g; y% J% j  ^) A7 ?" Y
7 S1 `5 ], j, h8 U' h3 G; t39.The condition or cost of an item as it is purchased from the supplier is called:
' w- P9 T6 }9 a' |& P7 l4 P8 ]从供应商采购的物品的品质或成本叫什么! M6 q9 `# W# \5 T2 O
A:As-purchased cost 购买的费用3 J# Q4 C# t3 A* _: ^" _

; C( g" p) L" F* \/ v  H40.The amount of stock necessary to cover operating needs between deliveries is known as:7 d- y6 a) J( L9 [+ [
在新货到来之前用于日常所求的必要库存量叫什么
4 W% Q3 U! X; S6 o! ]A:Parstock 基本日常最低库存' @4 w* [7 _' q1 ~0 u) y
3 o5 O) v) U! K) g
41.Which of the following abbreviations is used to describe the proper rotation of stock?, j: e- C9 [( e9 x9 w( x' d; b# h
下面那个缩写是用来表明正常库存流程?+ d* M: z5 Z" ^6 G3 U9 q" X
A:FIFO=FIRST IN FIRST OUT 先进先出/ X' i" y# r3 j' }
4 A+ p4 r% @. y
42.Which of the following knives is used to turn vegetables?: @% ^# k8 B. o* Q
下面的那把刀是用来打开蔬菜吗?4 ]5 `; H. Q2 P$ f$ S4 ~$ Y4 \
A:Bird's beak knife   鸟嘴刀
5 |# t. b8 R) E: w( D+ U& ^$ fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( C+ k1 F2 _/ a) H* a( t# Z  C. a; E9 K% P; X* F- E% b& u
43.What is an instant-read thermometer best used for?0 Z) z  F) }. F; b
即时读温度计最好用于那方面?
+ E. k2 b" [# xA:Checking the internal temperature of a roast 检查被考物品的内部温度( f; B% S# I; F$ S/ ]* B

2 x4 e* G: {, D) J+ J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: K. w+ `: X- u; n0 K3 c下列哪些金属材料受热均匀,通常用在铁板而且非常重2 P7 u5 Q0 ~- l
A:Cast iron 铸铁4 y5 I  Y5 o" i8 S' J4 b

5 z( `* T& T5 C# c3 }8 {' k( z& D4 H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* F" i3 D. U% W; Q) l( \哪件装备下面有一个可移动的碗和一个S形叶片?
. u9 P2 M/ u/ r6 ~8 ]2 t9 qA:Food processor 食品加工机0 E& i3 O& K2 r5 m$ U6 \; C) d' b
http://www.google.com.hk/search? ... iw=1263&bih=5724 I$ _( f6 K; Y2 ], o. o

- W7 Y/ S' u7 ^46.Which of the following is not a rule for knife safety?
7 V6 _  G; i/ l+ R) O  d下列哪项不是用刀的安全规则?3 f" X. x1 O3 f* |1 B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 F0 l. q" O: g
/ [% _0 W" Z( _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- @) k6 V4 X/ w5 N6 \8 [0 A9 y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& k+ r3 i5 h& X; U8 t# gA:RondellES 6 U! S8 G& ]4 |& [/ P( ?7 h* i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 a9 Z. _, N9 k4 N. H. Q7 t: G! Z# ~( s  u" K
48.Which of the following is a diced cut used to garnish soups?
  b- o! h# `5 F' w下列哪项是切成小方块用于汤的装饰?, n; y# _! Q) C  ?6 s! e) t
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! D4 v- {( @2 n- Z' t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 {% D% _) X) u& c, Z/ f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 L4 P$ e; C7 w. J3 q
A:Gaufrette
% I+ w" |6 Z& K: l" othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 ~! B* R1 |5 f* T# K; A# |! {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" }2 e$ {; D8 R& R5 YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& ^- H1 Q7 K, {/ [& o
: r5 x, J  V( r: y' t' L; x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% F; ]5 k3 C  ]1 I; h' i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)
) d7 n, a* C& K* uA:Cilantro 胡荽叶 香菜
& d- g. B. p4 fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; ]. l* d1 g- B" R6 `$ Z

  e% V$ h) r) q( b- t- r60.Allspice is made from:' y* F" p5 z% R3 D  U1 d
多香果,  多香果香料是什么
0 z; S2 f( ?3 _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ ?  z! o7 T, c: p& RA:A dried berry 干浆果" ^/ e1 z+ a/ ~$ U9 p+ }7 ?
! W, V) R) W( z' y) c- H8 D
61.Which of the following are used to make a sachet d'épices?
+ L; ^  ^4 s2 N5 Y, E4 W9 h5 z下列哪些是用来做香包德épices?
5 h4 p1 F! W, y8 F3 {http://www.sachetcatering.com/
. v9 V# e$ V- X9 _. ^A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& Y4 l5 }' Z6 k& x/ _- J
* a: @7 }- V2 t, J+ Z& Z8 G6 \  P1 Q7 p
62.Which of the following condiments are not soy based?3 ?) l1 @( I  J  _: v
下列哪项不是酱油调味品的?
$ l3 o. _! y3 B# l, `A:Wasabi 日本辣根
, P% D5 Y$ l( X: P. ^' S
; ^! a* P' m/ V. I% X- P0 a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; ]2 r: U7 l! y( H# ?1 f9 ^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:5 ~0 x& L* u9 x4 d' \
A:Pasteurization  巴氏杀菌
: c. B; Q- W- B' L9 R7 o
. }3 l/ w  c7 T9 F64.Which of the following steps is not the correct procedure for whipping egg whites?" ?+ k* |0 }5 r* |
下列哪个步骤是不是正确的蛋清搅打程序?. }# m7 ]7 C6 h/ R& l
A:Allow to rest before use. 允许休息后方可使用。6 m% z: Z' e, H) u/ b7 A7 ]
% ]+ i/ e0 U, ~2 b
65.The weight of a large egg is between:一个大鸡蛋重量介于:9 x- x5 y, R/ i
A:56g and 63g 56克和63克) ?; E6 g/ N$ Z5 Q) `: O/ l

+ F. m6 R1 H# Y7 z6 A: Q66.Evaporated milk is a concentrated milk that is produced by removing
; l6 X( V( I5 {& ~5 c$ d炼乳是一种浓缩牛奶 是去除什么做的" w# y6 H0 k9 ?* ?
A:60% of the water 60%的水  H2 I' K1 c5 ^% j- {) H6 j
2 i; o1 x6 O" x0 v* {% T9 i  b
67.A method of cooking that transfers heat through a liquid or gas is:
3 N9 x+ F* \' z5 Q/ X一种烹饪方法,通过转移液体或气体是:
4 I- [/ P: R! dA:Convection 对流
: v; c7 Y9 M& n* |' h" s! C) g
) F: C$ W3 m+ l' j68.The cooking of starches is known as  烹调的淀粉被称为
! I0 m, C6 Q. f8 sA:Gelatinization 糊化) V; o4 o. }" {# B4 U% ^

2 S( i0 g- Z+ J* r, b! x* B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ ~: l: z% r, yA:Braising 烤. B. q) D, B* r" Z

2 H4 a9 k( c' _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:6 y/ y2 t" J) J1 ?; q8 z: d
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
, ~5 c* I" z8 M+ b/ l
0 Q! v- D8 ^( m2 d* k8 w71.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4 u5 ]6 \" b: d; L  u. t
A:Fumet 原汁
8 I8 P: k, X8 {/ y' n, k. t5 u0 c- n, x. u$ [& O5 c9 g
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5 W) \" |+ a9 d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
* X7 T. w1 K- g1 N
$ L9 \6 ^: j/ S& f' F73.Which of the following is a principle not used in stock making?
7 H, y( z0 s2 j5 a9 F7 `/ p下列哪一项不是用于制造高汤(低汤)的原则?; ^0 E2 C- _8 L) m' H3 ]' C1 h8 N( x
A:Start the stock in hot water.开始在热水中操作( o: {1 d/ R8 Z
) b! y  e: i4 t" R  w2 n
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8 f2 O1 D# j& s2 K( z
A:Remouillage 法语熬汤
. _. ]+ H! C! K! ], z6 ~% R4 yhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
大型搬家
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-9-6 08:43 , Processed in 0.105139 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表