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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( L% }, B6 y0 `

: Q1 V) m4 E* b+ n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。! ]  n3 b! I) |7 g5 O
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4 q( @7 e( Y5 m  b) `' X. h- T* J; ^
1.Which of the following methods should be used to determine doneness in a New York steak?% }. J0 W& ^$ K, N! {
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)5 W2 x0 o; K" G9 U5 c
A: pressure touch. 压力触摸- U0 d: ^; Z8 ]8 Y4 S0 H. Q: Y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" J- I. Z5 n  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
; w/ A% i" r% p8 N2 f+ I6 O+ g- }! j  ]A: acid  食用酸) ]8 p# r, N$ H/ Y% n' O9 Q# f
3.Vegetables are major sources of which of the following nutrients?8 c4 M& M0 M1 ?. F; i. W
蔬菜中包含的主要营养有哪些5 ~4 Z# I7 h# [
A:vitamins and minerals. 维生素和矿物质。2 p% Z; g- J9 y
4.Cauliflower is commonly served with+ I4 M8 J* b* ~/ d( `% z8 g
花椰菜(菜花)最常见和那种酱汁搭配7 [7 {% r4 }2 E2 i
A:Mornay sauce. 奶油蛋黄沙司! y! i. ]& E+ j7 Q- e
5.Which combinations of products are found in pie dough?
0 o* y( r$ i4 j4 q' K下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 N( ]6 {0 [5 ]- Z' d  V7 y6 S3 j
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; ^5 e5 D- f6 i7 ~4 c6The French term for mussels is 法国语青口(海红)叫什么2 a2 J  h' W% q# N0 A$ k5 V
A:moules.法语青口,海红
+ U7 K* m: Q8 G! p' D. c8 S7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 K3 d; o# d9 A# W; bA:faintly fishy. 稍微有点似鱼味
' o( |; s0 F" f) }9 S( I& I8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% Q% {; \1 A+ o, y5 n9 S
A:2 days. 2天( N1 U9 D/ x' [+ k5 Y' J
9.What are the principle ingredients in ratatouille?
7 O$ \' u  m8 N炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# @8 z- F; V( I- Q* h
A:Zucchini, eggplant, green peppers, onions and tomatoes# F- v( [7 V* d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 f9 @' K7 u( r0 l
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% d: r: _/ ^. ^) y
A:cook food in quantities that will be used up within 20 to 30 minutes.) \! m6 t! z% I5 U. _* i( R
大批量烹煮食物要在20到30分钟内
8 c6 g* U" |4 J; @, X11.What person has the authority to issue a Health Permit?# d$ ~' J$ ]" P; l
谁有资格颁发健康证(卫生证)。
4 O& m" f* O( h. qA:Medical Health Officer.) B' ^( `$ I5 Z$ ?
医疗卫生官员。
) f8 M& m  C* n" j9 a12.For what period of time is the health permit valid?) N' X" X, I6 _4 ^+ x# P1 y
健康证的有效时间是多久?9 G0 O. i) d3 ^8 I# r- v  J( e: n2 E
A:12 months.12个月
" F! I9 n- T0 \& O13.In the area where food and drink is prepared, the ventilation system must be able to change the air; l3 F6 N1 e6 Y
在食物和饮料准备区,通风系统换气的标准时什么
, W- T! i1 Q; w7 R$ ]9 A7 T/ CA:08 times each hour. 每小时8次5 U+ `! [0 o/ V/ A- P  O5 m
14。The minimum temperature for manual dishwashing in the wash sink is" a) m1 E. H/ F5 s0 f
手工洗碗,洗碗池的水温最低多少度?. H! ?& }! W: J; u+ D
A:110 degrees F (43 degrees C). 43度
8 H9 `$ e' W& |( y+ L5 Z( u2 {* a# }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 _$ @& G# k5 |; U/ Y$ D  d
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ p" P) `( \: I# h
A:180 degrees F (82 degrees C).  82度
( V- S; l- e! v$ c8 p16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# J& @6 j2 }4 e
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# Z, t/ i, E8 [. W* J" r
A:en papillote.  法语自己理解, z7 F3 x6 F$ \
17。Wing or Club is considered a
, k6 [2 P; p: s* J6 R* B) O2 r- F翼和CLUB 被看做是一种...5 \. X& K7 s8 N$ y# \+ x
A:Bone- In Cut     带骨切6 s# b& G  T) O. x
18。New York is considered a   纽约牛扒被看做是一种
% ?6 H, U, Q" b; V6 A5 BA:Boneless Cut     无骨切; L% e8 E  Y! D  A. l5 p
19.In general, a court bouillon for freshwater fish will contain6 ?# w9 I& z) p, s2 t8 _1 R
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
+ g; F5 V! w7 ?  r: x# d6 EA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 [8 Z8 d& _/ B和做海水鱼同样数量的调味料和香料0 _+ U  ^) }6 B1 I* t) Z  E% d
20.Anise is very similar in flavor and appearance to
  e( b8 }7 m: A1 }. X八角和下面的那种原料有相同的味道
6 C5 N0 C# J8 a: w, aA:fennel  茴香  L( h, p3 X' @( t
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- n$ N$ e0 h8 _6 s1 q
下面那种原料更像大葱且有平面的叶子
, F3 W& b4 n; y% V4 Y( K. aA LEEKS  似蒜葱 (这边人叫京葱)8 N' i' D) \) S' G! `$ f
22.Which of the following cutting shapes refers to a small dice  O- t  j$ \; a. f6 q
下面那种刀切形状指的是很小的粒(末)
6 {2 R: k  L% o! ^A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 v$ \9 b, H! [* Z6 `. W
23.Oil is added to the water for boiling pasta in order to
  ?' V& g8 `! n0 o" u' d/ {) y向煮沸的pasta (意大利空心粉 )中加油是为了' q5 x) B! u% M. @
A:prevent the pasta from sticking and to minimize foaming action.% X' @! S) X* s- a- D' ]
防止面条黏合并降低发泡。6 l* _. N2 Y. _6 \6 w6 B
24.Which pasta dish features pine nuts and basil?
1 v& ?  C5 y: Z# q下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' P) u" `% q% j$ x6 s8 EA:Pesto.一种绿色的意大利面酱 ( Q* z  e4 \" t1 y$ |" R( U
http://www.tianya.cn/techforum/content/96/563836.shtml9 L0 E' Z; b# U" ?5 a
3 F: a$ S  V" X* Q. o2 Y
25.Which of the following is a spring vegetable similar to spinach?
, S% `. i- O# r+ L下列哪项是一个春天的蔬菜类似于菠菜?
) I. F  B6 X7 Z7 ]* `  rA:Sorrel. 酢浆草。4 j. B5 K$ {+ `4 _2 w( b
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:3 T0 h8 L& e" }- Z0 j. e5 U+ I
哪位厨师最早带来高水准浮夸的美食
) ~# `) [% H6 E  w# q# RAAntonin Carême 人名 安东尼·卡罗美1 K) Q; Z9 I% ~
2 L6 [( I% I7 ^( E) b9 ?% ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, s# \% v+ i& G9 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 。7 t: s( {) q% R4 U3 w* V! Y1 q
A:Cast-iron stoves         壁炉% {& V# r( }% U# _6 _: L: }" x
http://www.usstove.com/products.php?id=6
" W) L& E# G2 r1 }( }' R0 E( t0 p' C5 `
28.The French term used to describe the roundsman, or swing cook, is:
; y) w! w5 v! H; S0 p% @+ z, d( Q& D法国术语,用来描述roundsman,或摇摆厨师是:' {0 z/ {4 S, e  ?$ f3 M
A:Tournant   图尔南9 {+ Z- U8 j/ g0 p* X$ Z: t. B6 R

' I3 z0 Q# ~1 c+ s29.Another term for the wine steward is:
! E0 k& Q7 N3 i4 Z% M葡萄酒侍酒师的另一个术语是:7 C1 C" w# P$ ~; u2 z* a
A: Sommelier 侍酒师
- Y% O+ h: w0 m' X' I& }% w( q& I" t, Y5 T" @
30.Molds, yeasts and fungi are examples of a:
$ I8 Q* m1 N. D4 M! s- {8 T6 [! w霉菌,酵母菌和真菌是一个神马例子
: `4 r3 s# \+ [# E0 F" n* pA:Biological hazard 生物危害
! H' L7 d7 B: M. J% _
2 a* c) `5 i! K9 Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& ?7 p, E' ^8 W. ~* f8 `根据加拿大食品检验局,食品的危险温度区在多少之间:
( c/ Y4 T" f  S0 `+ h% C2 \( QA:40° and 140°F (4–60°C)     4-60度% P4 Q5 ^* p6 c; K0 q- m- r- n3 t
! j, X  h+ s& x  H' k. T
32.All bacteria need the following for survival:$ ]7 V1 s# I4 L
所有细菌生存需要以下哪些内容:
0 w. H2 t& ^0 q4 GA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" K1 z6 k# V* n6 w- R5 X5 u

" M' M/ N; M" M/ E8 C! R33.Which of the following correctly represent critical control points in a HACCP system?$ }4 w# r2 P+ D& J7 |
以下哪项正确表示了HACCP体系的关键控制点?) p: S, s* e- m5 w/ t% n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 B# x5 z3 F- o  m& U3 J8 _! }# N7 j食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 j. t; z; \6 G; H5 |0 R- f; p& {, k5 M
34.Which of the following is not an example of a carbohydrate?
# F+ |0 z. j* F! o  l下列哪一个不是碳水化合物的例子?
2 f" V. ^' R3 C9 iA:Essential nutrients 必需的营养物质
" s8 Z; K. O; _; |# k7 m" X. S' x9 v, t
35.The process by which a liquid fat is made solid is called:' L: n9 f% l8 ?7 z0 L
液体脂肪做成固体这个过程叫什么3 t) z; l: [; c2 B
A:Hydrogenation  氢化( D0 F& N8 |: T7 a

1 b  o3 r# Z1 D1 z, l36.Which of the following is not an example of a fat substitute?
2 ]5 d4 C- I$ s# Z4 N& w  N# }0 R' E; B下列哪项不是脂肪替代品的一个例子, l5 U3 R+ w6 |
A:Acesulfame K  安赛蜜K表3 e& [! h1 z& X6 E

& d: q' F- e8 P: i37.Health Canada requires that a product labelled "fat free" contain:, M/ [4 a* G1 M8 L. A& i* R
加拿大卫生部要求的产品标有“不含脂肪“包括:
# A# {" A0 d" dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: a6 d3 L& L, p, p2 _2 q

, x" M" g3 n* f+ E38.Which of the following is not a problem associated with converting recipes?6 |# K1 ^- p( r9 w* `: v
下列哪项是不相关联的转换配方问题?
0 j; J* u  t2 B) u& T8 JA:Unit cost 单位成本2 u6 v4 K, Y( ^1 L1 C# v

+ f+ [5 k$ k/ U/ C1 ~39.The condition or cost of an item as it is purchased from the supplier is called:
& f1 B6 u4 x* {$ x0 O8 E从供应商采购的物品的品质或成本叫什么5 @! E2 I( L6 i4 m, X$ F
A:As-purchased cost 购买的费用
( u& n, ^) L' D5 O) F7 M# h& w0 a5 T6 @' X
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* x. D$ X( A5 l4 |% ^: |8 q0 k在新货到来之前用于日常所求的必要库存量叫什么
! D8 n% a# ]5 m; cA:Parstock 基本日常最低库存
8 h9 V7 W1 Y% w4 {
; b" _5 j' O8 O7 \41.Which of the following abbreviations is used to describe the proper rotation of stock?$ f. V$ r4 o: p1 H
下面那个缩写是用来表明正常库存流程?  Z4 @8 g$ y6 S
A:FIFO=FIRST IN FIRST OUT 先进先出
( D( X0 W; i& {& X' M- n3 G# |9 a" N3 y
42.Which of the following knives is used to turn vegetables?
4 |& N4 a$ Y( }) Q6 P7 A9 w下面的那把刀是用来打开蔬菜吗?
6 k; g% J5 j: L/ ^* b$ Y- QA:Bird's beak knife   鸟嘴刀
- d; @' J$ @4 m% \& ^/ Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. k' `; y% }! x4 e

* ^" o3 j. W. `6 o8 `. |( j43.What is an instant-read thermometer best used for?
9 R/ [+ R+ q' P; b即时读温度计最好用于那方面?9 H4 X  Q  u6 S2 u  m' Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 ?/ Q2 \+ N$ c: r. J

( K$ s, n- y  D, }) p3 T9 q& u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; J! N* u7 f  ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重# V- i0 X/ G( @. r* \4 r  X
A:Cast iron 铸铁- N/ S) J8 j9 K; J3 s( h8 Y9 b" D

. Z& l/ v# j5 x8 L. O/ W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ r" Q- L, s. K6 C' A, }( V4 y# l哪件装备下面有一个可移动的碗和一个S形叶片?
$ h: Y; g. P' T8 {+ ?# AA:Food processor 食品加工机
! g1 k! T) v2 @' q* D2 whttp://www.google.com.hk/search? ... iw=1263&bih=572+ c& w1 g3 C+ Z
0 H7 x1 I; \2 Q5 F0 Y4 m) M
46.Which of the following is not a rule for knife safety?- }& ]  M9 y1 G8 l
下列哪项不是用刀的安全规则?
! H1 ]. h* M# G1 u( F4 g$ ]; n" T3 z; ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 x9 P) c0 `/ r  X
8 w, l, X8 E! R7 B+ L5 U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 K0 Z% M3 n  }' b4 A8 E6 v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ N/ j$ K6 H+ i2 \* @% V- vA:RondellES
5 b) D* S0 ?, j' a- ]  w4 V$ P, ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 {; f" p' \* `) v" L: Q
, y' x' ~2 S5 B# m
48.Which of the following is a diced cut used to garnish soups?) m4 Z2 l* J& I3 j4 P3 o% R) W- A
下列哪项是切成小方块用于汤的装饰?
5 t9 T/ B) J! C& nA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ |+ h% \; H; I  h0 N5 @" _. D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) v5 [4 U4 Y$ S* {: p2 @$ G
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!!——, ?2 e* G2 e( y% d7 f
A:Gaufrette
' z* L8 B; X' i, N4 C* ]( w3 A6 o) Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- c+ d2 P- d' o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, h) E0 E4 H/ Y: w6 v+ q" E; LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. r3 N0 M  C/ J2 H" m7 B: d

  Y# v  L; ]; I3 Y+ U: U7 G- m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 G1 p" d7 }& U4 O) s, C
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): y+ |4 T: t4 P9 ]
A:Cilantro 胡荽叶 香菜
$ {+ h1 D$ l& r# c8 @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& r5 t: X% i! `; k% s8 t  ~, }
) _$ e; z. [, J+ s6 P60.Allspice is made from:  c! x5 f* O. ~, @9 b& @# f3 B4 [
多香果,  多香果香料是什么
( t7 `1 X' Y6 h7 o3 Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! G  H5 P. Z" qA:A dried berry 干浆果- Q' e1 Q' j8 t' F
- c. \2 x! k0 U
61.Which of the following are used to make a sachet d'épices?+ @  j5 v  M! ]* t/ _$ k- j4 C$ U/ I
下列哪些是用来做香包德épices?
# X- L( {& \* J4 S6 y3 shttp://www.sachetcatering.com/; `, f. P) \# A) U$ y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 n; p% H* B0 u6 u1 a

( ?5 j' n! R, N62.Which of the following condiments are not soy based?
# K' B& t5 l- |* t$ w. U下列哪项不是酱油调味品的?
9 T/ V" I" K8 v: i$ {% I" A6 K1 [A:Wasabi 日本辣根
$ |9 Y" E# x7 W/ t. `
; U0 B( V& @, R0 f  v2 @' r, m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 v9 G1 V3 k9 W0 ~+ {( J
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:
: e/ {3 H: ^. r; g  S' X" @7 L# ]A:Pasteurization  巴氏杀菌- }& y/ U  D7 q0 V( r$ b

# x( z6 U7 z9 I6 c) L/ i5 ]64.Which of the following steps is not the correct procedure for whipping egg whites?. o0 y7 I6 `  |' `, y: g; F
下列哪个步骤是不是正确的蛋清搅打程序?( w8 Q& ]' s, n9 Z; d; R& P
A:Allow to rest before use. 允许休息后方可使用。
: H( l4 s+ a0 Z  B
) e7 i. S- l8 u1 V2 R( R7 g65.The weight of a large egg is between:一个大鸡蛋重量介于:
, @" K2 V7 h3 [9 W' y; A$ k0 _A:56g and 63g 56克和63克
2 y5 c% _0 [, s5 G4 X7 t3 C
: U: n5 e5 D6 D3 }; x8 k1 a4 y66.Evaporated milk is a concentrated milk that is produced by removing5 Z) ~$ r( M1 c: n$ S9 \
炼乳是一种浓缩牛奶 是去除什么做的
( F( ~; H0 N! R+ V4 S1 R! K: yA:60% of the water 60%的水
8 X0 E: h% m  S0 N) j' w( r
: Y9 ?* M+ L  ]! B. k2 G, A67.A method of cooking that transfers heat through a liquid or gas is:3 M7 U. l) P; n
一种烹饪方法,通过转移液体或气体是:7 f# O9 l; S2 l+ [2 _4 V$ ^
A:Convection 对流
( i1 V9 H( R+ k1 y2 Y' c/ O1 z
, {" g9 d9 A; z3 B+ S- H3 g# W68.The cooking of starches is known as  烹调的淀粉被称为# y- e9 }! E, r) @. [1 d
A:Gelatinization 糊化
1 a# o: l) v* D/ y( O& [; Y  e8 v2 {$ `  Y2 E3 ?4 s( ]
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: i% [" [9 }  @- S5 D/ D/ A8 a& }) qA:Braising 烤
3 N+ O* @. z  X  C/ I( `! z  \! k1 u6 F& \8 ~
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:* o7 g% w$ \! Z) a; G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ a; ~. c6 T) q; U1 e# _& j' C
+ U( y0 g0 ]5 U
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5 B5 a! p3 G: v* O6 d
A:Fumet 原汁
6 |% Q. e0 K7 A# _( b7 B
" U3 p, y2 Q4 M% G2 F% h$ |8 f72.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
  K* R+ X6 O% s6 j( F  O' B. hA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 ]9 H& E0 R4 e; c& U  g, U

3 y! y2 j! O3 I6 R! K, S73.Which of the following is a principle not used in stock making?* ]7 y- M# {  L! D" \% [
下列哪一项不是用于制造高汤(低汤)的原则?+ x( {' q4 H2 |, `" f
A:Start the stock in hot water.开始在热水中操作
3 Z6 I6 E% p  _/ ~
$ o% H/ N" R7 a; ~0 q! F! p) t74.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 h3 O" v+ ^! Q6 C! w* x, ?% @* TA:Remouillage 法语熬汤
3 u3 K5 ~8 K" S3 a3 X5 z$ yhttp://www.haibao.cn/blog/post/176242.htm
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