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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。& h6 D/ D6 K0 a9 T& A

  X2 u  j& m7 W8 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。
8 P# h6 K7 y) p6 X, R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
; a2 q! p& T& y2 T- Z# o2 L2 K4 h1.Which of the following methods should be used to determine doneness in a New York steak?
6 L  Y0 }  `5 D, b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 c) [- h5 s# N7 K! E# \% F/ A0 }A: pressure touch. 压力触摸
' q+ r+ {% y1 y  L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* W9 P( H) z; U) h8 l
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* m* Z+ @6 ^5 w
A: acid  食用酸
6 n" ?& z9 f! x4 b: v2 G' ]3.Vegetables are major sources of which of the following nutrients?$ _8 S9 L! ^9 R$ B$ G7 l; O
蔬菜中包含的主要营养有哪些, Q0 p) p+ \! U4 y
A:vitamins and minerals. 维生素和矿物质。
$ u8 I1 P% E0 L! K3 H" y! G/ U4.Cauliflower is commonly served with* O2 n! q! q- d+ S1 ]
花椰菜(菜花)最常见和那种酱汁搭配
/ Q+ F, j1 [1 q7 j, K, pA:Mornay sauce. 奶油蛋黄沙司
. ^8 {% N! m) V( N- x3 {: [5.Which combinations of products are found in pie dough?
; S0 w2 H# V/ w9 X6 a; L下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)" n5 C' G3 }: }  z- Y8 J
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 c+ @+ j: s& S# c# _& P
6The French term for mussels is 法国语青口(海红)叫什么
* a3 O8 Z% p* v+ E  IA:moules.法语青口,海红
$ g& @  m5 p# g4 _  T4 C, U8 d5 h7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& `5 G6 ]4 `5 dA:faintly fishy. 稍微有点似鱼味
+ P6 d& }1 Q) c5 H9 f, w8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ E3 {/ e! t/ n+ H
A:2 days. 2天
% N6 t* m$ j8 x- V; a0 U: G9.What are the principle ingredients in ratatouille?
7 V9 t  c7 Z" L& C$ r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 v5 l' o9 R8 f1 SA:Zucchini, eggplant, green peppers, onions and tomatoes
) F/ L+ u& I% D$ }: \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! o# M  @& e& j: Q; b$ ~$ b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 _* J3 ^# H* q0 G
A:cook food in quantities that will be used up within 20 to 30 minutes.5 R! {& q' V# _+ c% ]
大批量烹煮食物要在20到30分钟内' ]! T. U6 r( s% Q0 C7 U- J" m9 s  L
11.What person has the authority to issue a Health Permit?$ x! ]1 `1 K4 c! I# C- i
谁有资格颁发健康证(卫生证)。
: c/ v3 l, s, x& ]- w( YA:Medical Health Officer.$ M' O5 \8 B" v
医疗卫生官员。, m( B2 z+ D% k  N. P
12.For what period of time is the health permit valid?
6 {; d2 \  w. Q健康证的有效时间是多久?* {  ^# M" z. C  m1 }+ j" ^0 W$ T
A:12 months.12个月
5 E. d* F  C" q8 |* O, q13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 ^& b! n, {3 b
在食物和饮料准备区,通风系统换气的标准时什么% n. O$ z% p/ s( U$ I
A:08 times each hour. 每小时8次7 _* G9 f) I1 V  p9 ?
14。The minimum temperature for manual dishwashing in the wash sink is) U8 w( C- E  s
手工洗碗,洗碗池的水温最低多少度?; p+ r8 w+ M8 j% r! l7 ~  [* y
A:110 degrees F (43 degrees C). 43度4 J% g; i. J# _% m  g" R7 {/ z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% N& A0 E" J9 p3 u6 E; N
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, L* r5 v) K5 n1 DA:180 degrees F (82 degrees C).  82度4 Q$ A* C7 m/ C
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 e. ?- C$ ~' T/ B! _! B用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 y$ S1 _& b* H  V6 T
A:en papillote.  法语自己理解
, L$ P0 c* B& b2 v, J4 ]3 \1 h17。Wing or Club is considered a
( k8 S1 E0 I) d9 _翼和CLUB 被看做是一种...0 @  u7 \) Y4 K  W
A:Bone- In Cut     带骨切1 l% l. I7 f2 Z( K) Y! x; m& y) a
18。New York is considered a   纽约牛扒被看做是一种) L9 W" c9 I' ~; j1 Z
A:Boneless Cut     无骨切- @6 j% r1 l' F; Y
19.In general, a court bouillon for freshwater fish will contain9 A( z8 L% i- e2 [# X3 \
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
6 @. q8 B/ E3 b& f6 S. xA:the same amount of seasonings and herbs as a bouillon for saltwater fish., l! [% V6 \: g7 e2 u( e& x3 J
和做海水鱼同样数量的调味料和香料
4 z3 o# {& W. Y20.Anise is very similar in flavor and appearance to
/ h. \; N. g- W& T) H八角和下面的那种原料有相同的味道  Z, i' h# m) o1 p; E
A:fennel  茴香8 [0 X$ a/ g+ E5 x' D! C6 Q- c2 f
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  v4 b: y0 T7 i! k
下面那种原料更像大葱且有平面的叶子
# V: v! g- y* s) XA LEEKS  似蒜葱 (这边人叫京葱)0 t& t5 S0 ]) a
22.Which of the following cutting shapes refers to a small dice
* u& v0 k  C0 ~, \3 T1 _% n% L) C5 K  ]* I下面那种刀切形状指的是很小的粒(末)4 c5 V+ ]4 c- H7 z) m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 q# d3 M. {; u% I0 s  ?
23.Oil is added to the water for boiling pasta in order to
3 L! f8 Z) }! X: F向煮沸的pasta (意大利空心粉 )中加油是为了9 }0 b% b& l6 L3 Q% G
A:prevent the pasta from sticking and to minimize foaming action.
, {8 \2 G) `8 f# [防止面条黏合并降低发泡。8 }. I6 t0 J5 `0 S) C( ^; w
24.Which pasta dish features pine nuts and basil?% g# k: ~- w; l( u0 j
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) Y' y% s( B' T  @' c2 hA:Pesto.一种绿色的意大利面酱
) s, H( ~$ b% H" g& R+ c) ihttp://www.tianya.cn/techforum/content/96/563836.shtml
' w0 ]; R  u* ^1 H! g9 `0 h7 N, v1 P* z- _9 X$ ^
25.Which of the following is a spring vegetable similar to spinach?
2 M, `5 j! C9 Y0 z# A下列哪项是一个春天的蔬菜类似于菠菜?
+ m0 i4 E+ }# \7 qA:Sorrel. 酢浆草。
0 ?* j5 w7 u- n% i$ x' A+ jhttp://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:
* K. j! D! b' w$ }" O6 U, N: e哪位厨师最早带来高水准浮夸的美食$ f8 U* j, b: @) v7 z
AAntonin Carême 人名 安东尼·卡罗美% C! E; F- h3 A0 u  X

" U" c& I8 U: X& ]; s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 c9 H/ s* J5 E% `7 Q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- B* C7 o8 `8 M" c9 [/ v" AA:Cast-iron stoves         壁炉
  k$ {, j6 ?' f7 T1 y& X3 _6 i. Vhttp://www.usstove.com/products.php?id=6
$ ?' Q; i! [+ t. a1 ^  N+ D5 j. w& M! Z& a# ^) Q" ]: [( Z# y
28.The French term used to describe the roundsman, or swing cook, is:; @7 c& G: k9 w8 W6 o! b( d3 ]
法国术语,用来描述roundsman,或摇摆厨师是:* O  {  A. `3 Q. p
A:Tournant   图尔南
% Z' N$ O( B; C: e/ O( P+ S8 u. j' s& b# i
29.Another term for the wine steward is:9 ~8 W4 i3 d3 V$ Q8 U5 k
葡萄酒侍酒师的另一个术语是:
! i) }. I- C/ k3 d/ J# E# A# C5 k8 ?A: Sommelier 侍酒师/ A/ \4 _. A0 a; f4 v6 P: D& @
* Q0 D: V* l% S' x3 h, u) }; ~# @
30.Molds, yeasts and fungi are examples of a:
1 q  p' c) A' k- O6 l霉菌,酵母菌和真菌是一个神马例子
% D; P0 l' }( x5 {6 `A:Biological hazard 生物危害2 u5 Y- c" h5 _
  n6 H) E1 E6 T* U9 r% V9 B' n
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 M) D/ y- W" n" \( K0 C
根据加拿大食品检验局,食品的危险温度区在多少之间:$ S& p2 O& G) q
A:40° and 140°F (4–60°C)     4-60度
3 f9 j4 V7 S/ |' x. R
; n' h8 [' Q$ G6 F- a0 B32.All bacteria need the following for survival:* I" o+ J# L- U/ x! x
所有细菌生存需要以下哪些内容:
: Q4 r! A, [$ _/ t# t. eA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! _1 `6 S9 O4 S1 B. n1 S

6 I3 C- l( b2 \33.Which of the following correctly represent critical control points in a HACCP system?  e! P7 S8 H) w) [9 H8 a$ ]  u1 v
以下哪项正确表示了HACCP体系的关键控制点?3 Z) L0 @- A6 f3 }( F# i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 g- q& I  ^" W5 x4 }4 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, G" f$ W- S! {/ m

# X4 T# t4 J: I, d0 W$ G! i$ [# ]/ f. F34.Which of the following is not an example of a carbohydrate?
: l. }3 y2 b9 _2 f) r3 [" @下列哪一个不是碳水化合物的例子?8 m+ N6 \/ X3 y% j+ F
A:Essential nutrients 必需的营养物质
5 K( m% g4 X* w1 {; j& A  C5 P' y, D' k2 Z8 `" ^2 e
35.The process by which a liquid fat is made solid is called:/ y7 ^) a& M& {3 J
液体脂肪做成固体这个过程叫什么5 [7 C% `% U7 A# I: y
A:Hydrogenation  氢化! {' E1 G6 E5 l4 J! e
; y0 a1 N+ ?$ |3 G  W
36.Which of the following is not an example of a fat substitute?
. p  e. a' A8 X' Q; L  L下列哪项不是脂肪替代品的一个例子
! j; Z6 [% d- M1 ^A:Acesulfame K  安赛蜜K表7 t& I  T/ B- r
& f8 z( j" z0 V! f6 y0 k
37.Health Canada requires that a product labelled "fat free" contain:
0 Z' U3 H# I% {* i* n: H) Z加拿大卫生部要求的产品标有“不含脂肪“包括:/ V" L. v! ~9 L3 I, v( P
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  K8 T5 e) z# C3 g; b3 e  D
2 v+ s! b6 u3 P% N' c# b
38.Which of the following is not a problem associated with converting recipes?/ g* N$ ?- f# _  f) v( D/ s0 t9 a
下列哪项是不相关联的转换配方问题?
% J3 Z; m. v+ s- p; NA:Unit cost 单位成本. N. [) S4 `! @8 d: E% o: L, B( F- f

$ z2 B: e! A, s, J" ]7 v39.The condition or cost of an item as it is purchased from the supplier is called:  S- i, v4 D3 J
从供应商采购的物品的品质或成本叫什么, t% v3 T: k. |% Z2 \1 O
A:As-purchased cost 购买的费用3 c% q" y* I+ n9 `# b; r$ q

$ `) H8 ~+ V. i/ s' e# O2 a6 C40.The amount of stock necessary to cover operating needs between deliveries is known as:; h* @! f; j8 U) A  ^
在新货到来之前用于日常所求的必要库存量叫什么
! f* r3 s9 a6 X0 v; w0 T  V1 MA:Parstock 基本日常最低库存
: ^: b6 V# S2 i$ ?' K
( ~6 W# I; G) t- b41.Which of the following abbreviations is used to describe the proper rotation of stock?
# b1 L6 W7 T5 Q* V/ q下面那个缩写是用来表明正常库存流程?
5 m5 O. n& c- P- G9 `' VA:FIFO=FIRST IN FIRST OUT 先进先出
! ]& H/ h8 r' Y% R! z2 v5 Z8 ^4 X! i) a9 ]% Y. O$ |" l, z) y5 Y3 J! G' C9 ^
42.Which of the following knives is used to turn vegetables?
8 f' u* y0 S. l+ p下面的那把刀是用来打开蔬菜吗?
" U3 x" z% m; Y" ]# CA:Bird's beak knife   鸟嘴刀- ^% y& C4 ^- a" R  m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 p' i* h5 G* t3 X5 [9 L" P4 `

  d/ X$ l5 Q1 [' B- D43.What is an instant-read thermometer best used for?
9 _* B" F9 \# M8 r6 g  Z即时读温度计最好用于那方面?/ D2 O$ b8 o( ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 q, S, ^& W, g4 N$ L# Y  m( l% ?. i1 [6 x
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) l2 n9 r  `$ b/ j5 v" o$ y下列哪些金属材料受热均匀,通常用在铁板而且非常重  R1 ^* o, G' }/ g. P9 \
A:Cast iron 铸铁, t4 q2 {  z% w3 n( w& ~3 f6 ^

% P4 q% u  c" t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% i5 c7 w* r4 K: I( [: w4 h
哪件装备下面有一个可移动的碗和一个S形叶片?
( b/ n, }$ a7 A& M! n5 [' tA:Food processor 食品加工机1 z3 q; K& Q2 {3 }. u0 q) m2 b- L
http://www.google.com.hk/search? ... iw=1263&bih=572
4 y/ c: }! Y) d1 v
  ^2 B8 t/ E9 y46.Which of the following is not a rule for knife safety?
' X3 Q. W8 }0 a$ E7 B: u2 R; P下列哪项不是用刀的安全规则?
; o" H; r" S0 n1 O3 S7 H) lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 f3 x) j9 k# D8 u" E/ K: n

, p( Z7 r  x8 @. v* u. E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. m2 ^+ W& i6 e* Y% _$ A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! M$ x7 s" V& O9 S5 [A:RondellES + l$ O% |9 }( K+ V& a1 A8 M9 `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- }, P, T. L$ p. h. G: D
$ n5 d) G' Z! Q- m- [$ |. c) I  j, T/ |48.Which of the following is a diced cut used to garnish soups?1 d, p, X# G+ u  e! C+ e
下列哪项是切成小方块用于汤的装饰?
7 K$ ?% Q6 I* e& S& pA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' h' D( ^0 s( L. L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& [' a$ @% I0 {; d# p% s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!!——7 b* @4 T9 h( G; |+ R
A:Gaufrette + @: @( A, K  ]8 Y* c. E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; d& Z8 o! f7 l9 @+ m% j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 o2 S1 @) d. h: ]+ r: ]% \& n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 b9 l& |$ j# |) c* @
, ~' k$ r7 d5 N0 {1 _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ H) [/ h* L; k+ U0 X7 W; _8 Y
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  n- G) J1 h1 b  \A:Cilantro 胡荽叶 香菜
. C( B% Q% b/ Q) Z  rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 q4 E. h/ O8 {; j. p2 f
) o# F# z  @: [/ T60.Allspice is made from:* q6 N. ?2 P9 T& J  A' g
多香果,  多香果香料是什么% I4 p0 l& t1 t2 b0 M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 J6 {( V1 z# x5 C2 N& K- rA:A dried berry 干浆果2 Q" Y( |0 g; Y+ [4 k7 [# f$ f
& w$ M5 G( |) S1 V! I3 P  A
61.Which of the following are used to make a sachet d'épices?
. p  K$ L( h: i- m  Y下列哪些是用来做香包德épices?
; g- F$ E% k& L1 Y& x# @http://www.sachetcatering.com/
6 F6 o6 \" F( TA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 O3 s+ q% }3 ]; G( D
( n5 N& y: e$ _+ |) u% u" ~. e62.Which of the following condiments are not soy based?
: }3 `+ W& B  E! {下列哪项不是酱油调味品的?& Z7 i& y; ^4 o) ^' B. N
A:Wasabi 日本辣根
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5 \" ^: g  [  V9 ]: F: |" W2 L* `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. @+ N# S! @0 d4 r0 X- I6 |' G) l, _
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 Y6 i* h. _" p; C
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?& t+ j5 D" t4 ]& k
下列哪个步骤是不是正确的蛋清搅打程序?. ~/ B+ y# Z/ m2 M1 q/ P) q
A:Allow to rest before use. 允许休息后方可使用。2 g' A6 ?3 n0 a! D1 q  s5 b
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65.The weight of a large egg is between:一个大鸡蛋重量介于:6 x2 C( O8 |( B: L: o
A:56g and 63g 56克和63克
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) k% z) T/ e; z8 k9 Z+ d66.Evaporated milk is a concentrated milk that is produced by removing
+ T5 r: G( b' }2 _9 j- M% U炼乳是一种浓缩牛奶 是去除什么做的
- a. p+ O6 D: O. M, `. ]A:60% of the water 60%的水
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: u* S7 h* t, l9 M* r$ c67.A method of cooking that transfers heat through a liquid or gas is:; t4 u2 X+ A2 c
一种烹饪方法,通过转移液体或气体是:
- b) K6 P  T, C+ K7 U" r" IA:Convection 对流6 R3 R* Y" A" e, o/ z  Y" b
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68.The cooking of starches is known as  烹调的淀粉被称为
  k$ Q4 \8 C8 U( M4 p( I0 JA:Gelatinization 糊化* k1 q- E! }3 w7 \- T. Z  ^
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 r  n. Y$ D5 n* ^A:Braising 烤# m( Q5 S# Y) m) ~/ G5 I. |
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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:
- K( n  s' U  A) S) \A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& S( n* ?  i/ o/ L) ^) n

+ k  D# A2 A/ g" z+ N$ ~3 c7 q71.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 ?6 h- C% K- B; |& x
A:Fumet 原汁
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* t! R+ C1 d8 Y8 |  U( V72.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$ Z5 r/ @" c& ]7 W2 r- R# N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( Z9 r; R+ Q% T# Q8 u

7 \/ e+ I+ z/ V1 |5 R8 ?% u& h73.Which of the following is a principle not used in stock making?' A: q/ {/ Y9 S  n9 f  y2 h4 E
下列哪一项不是用于制造高汤(低汤)的原则?
7 e- C" y8 F2 W$ gA:Start the stock in hot water.开始在热水中操作* W% Z8 }1 M) B
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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
& P% h4 l! X5 |2 l5 ]( TA:Remouillage 法语熬汤+ q' `+ L. {: K; H2 z# v& o) F
http://www.haibao.cn/blog/post/176242.htm
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