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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。
( ~7 o! t0 g( ?% Y" z& A0 _; E: F/ Z7 p- f' C
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。& ~+ Z! u2 k( X! s" Z% 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7 Z. G, [) e& Z4 `% J
1.Which of the following methods should be used to determine doneness in a New York steak?
# }& r* [" _- g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)
" w4 v+ F9 e4 M, Y/ ?& h" `A: pressure touch. 压力触摸( o8 E+ a, S0 N5 i! y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 l; c6 v) `. ]4 X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5 }! n, T4 ?" X" R3 c6 F
A: acid  食用酸7 r- b4 ]' Q' N+ ], M4 H
3.Vegetables are major sources of which of the following nutrients?# P# k0 `/ i( y4 N% `, b
蔬菜中包含的主要营养有哪些9 {5 j9 G3 n8 a2 X/ Y+ d: A+ }. b" v0 U
A:vitamins and minerals. 维生素和矿物质。1 ?* ~, k% A- i
4.Cauliflower is commonly served with0 \" h5 o; F, N
花椰菜(菜花)最常见和那种酱汁搭配7 I* K0 e9 P) a2 I/ z
A:Mornay sauce. 奶油蛋黄沙司
$ Z8 u2 T1 n& M. ]+ d/ z3 P5.Which combinations of products are found in pie dough?
  o! N2 @' ?3 F8 M% R下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 N+ S2 `" H. I8 T0 }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' f) D( Q6 z1 a, J% p( E2 ~) R  h
6The French term for mussels is 法国语青口(海红)叫什么' q0 l, c! ^; Y8 j1 G
A:moules.法语青口,海红
& ]" M3 V+ `7 _% C7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ w9 J6 _5 v; |: {6 UA:faintly fishy. 稍微有点似鱼味
0 E3 [6 O4 e: L0 A5 s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ {/ Q$ |/ P! I
A:2 days. 2天
" l5 X4 F5 q# `! M" n2 h9.What are the principle ingredients in ratatouille?
" J1 O& H( e/ |, c1 f& W炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- b2 t; G/ b! N7 Z& ?2 E4 }' r
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 {9 ~0 g- A- b3 [西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 H% z. t1 N7 |4 q; m) s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 e0 P2 `5 x! H! k0 d, R
A:cook food in quantities that will be used up within 20 to 30 minutes.( V2 Y6 L6 r& e, q0 e
大批量烹煮食物要在20到30分钟内" u3 C( K; g( U" q
11.What person has the authority to issue a Health Permit?
0 g( N, `. m, Y谁有资格颁发健康证(卫生证)。
% \$ D- K# x6 Y. @# QA:Medical Health Officer.3 l2 p( R9 r- f2 ?
医疗卫生官员。9 L0 V8 Q7 }- M8 x. B. d
12.For what period of time is the health permit valid?* ~1 B' C# E+ k7 ^" h& u  Z
健康证的有效时间是多久?
, b1 c3 i+ v# ]0 P8 x; X/ wA:12 months.12个月
7 R2 {* N: P" J, C% e3 I1 A/ l+ h13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% R' P3 v0 Q) o9 v5 w在食物和饮料准备区,通风系统换气的标准时什么, D2 e( F; O( Z, z5 v
A:08 times each hour. 每小时8次% @5 l9 Z1 C- @
14。The minimum temperature for manual dishwashing in the wash sink is# O) f, |" }/ O1 ?
手工洗碗,洗碗池的水温最低多少度?# z0 i9 A+ V/ v- u3 T' B$ G" y# |* W
A:110 degrees F (43 degrees C). 43度6 {( @" U2 B4 ]$ c
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# e+ E% B5 T) f
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) v2 T5 m! {0 |" ]+ A4 f8 i/ `% f/ CA:180 degrees F (82 degrees C).  82度* W5 ^2 E$ ^7 y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* e5 S' s" [5 B用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( x9 |0 ?1 l& t" _A:en papillote.  法语自己理解! j: Y9 V+ c2 {  v1 N: b. `; X
17。Wing or Club is considered a& l8 [3 H* M5 f0 d; R
翼和CLUB 被看做是一种...
  j7 O3 W, y) I8 j5 }; k+ ]$ HA:Bone- In Cut     带骨切7 O$ S" t1 R7 p2 S
18。New York is considered a   纽约牛扒被看做是一种
3 o' c' z2 z# a7 \2 y9 {4 J2 C! u; sA:Boneless Cut     无骨切
4 [, i" m3 h: ], {19.In general, a court bouillon for freshwater fish will contain( x% l* N' \9 _% L+ L: i
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# P3 h  I6 i( ^/ p7 g  I8 n
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 A) x' h! E% a; r9 P1 d8 u4 Y
和做海水鱼同样数量的调味料和香料
8 ^$ s4 h# f: E. C: }9 f8 N20.Anise is very similar in flavor and appearance to+ r3 s3 x8 H0 K: G3 y4 _
八角和下面的那种原料有相同的味道
$ J# V+ y- D! }8 c  zA:fennel  茴香- p; D9 @0 ^3 ~2 V% ^, @) N0 H
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 y9 h: d4 N# Y3 m3 V
下面那种原料更像大葱且有平面的叶子- |0 [, `$ w, a" K7 G+ E
A LEEKS  似蒜葱 (这边人叫京葱)
  U. `% x: E  t" h( K22.Which of the following cutting shapes refers to a small dice
1 |" W" N. w/ z下面那种刀切形状指的是很小的粒(末)  I& `/ L. W( ]4 }9 ^6 f
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。: v, o5 L" X& P: }& m+ j1 W; m
23.Oil is added to the water for boiling pasta in order to
2 H3 P9 T+ W+ N' R, D" D/ }/ c向煮沸的pasta (意大利空心粉 )中加油是为了7 U: Q3 t$ N+ c
A:prevent the pasta from sticking and to minimize foaming action.7 T" F& O" k) o" h7 i/ U. z
防止面条黏合并降低发泡。5 j$ q7 Q9 n8 q! W" t4 K% a! a
24.Which pasta dish features pine nuts and basil?; _7 E  K3 {1 q0 P
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 R. q8 Q  U/ ?9 O- v1 @/ W4 ]* v
A:Pesto.一种绿色的意大利面酱 0 H6 B5 d; U  d& }5 k
http://www.tianya.cn/techforum/content/96/563836.shtml7 x: [+ A  r1 E# J

! _; n3 Q+ t) _  ^6 f& E5 g  W25.Which of the following is a spring vegetable similar to spinach?
! d7 z' j+ f, J. |. b下列哪项是一个春天的蔬菜类似于菠菜?: W: W$ h! n0 N3 E2 I" _
A:Sorrel. 酢浆草。
) w2 W. _6 K, h1 @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:- _; r8 H& i3 C( h! y
哪位厨师最早带来高水准浮夸的美食
. N2 F. I4 U% ~1 T9 C& H2 SAAntonin Carême 人名 安东尼·卡罗美
! W) i9 A2 v7 J
: t# W, }+ [0 i( {) i5 H! L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! ~9 J! h- R5 ~' m3 \; s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! |3 g. v7 u5 R0 n' q/ b/ H
A:Cast-iron stoves         壁炉
: ?% E1 K1 z8 S! }" E7 F" \http://www.usstove.com/products.php?id=64 N3 p$ n! F# }& o3 g( r6 W0 z

) j) _, J, n8 L* d0 J6 h: p; e+ C28.The French term used to describe the roundsman, or swing cook, is:
2 |3 p& `8 C* N8 \3 k/ O法国术语,用来描述roundsman,或摇摆厨师是:7 K: l' r5 U/ N2 q; n
A:Tournant   图尔南, l$ V2 Q; k0 w6 e  r' n

. c! O* h9 d# f$ V2 Y5 V; t29.Another term for the wine steward is:) \( u. o: ]5 q( T! ~3 h
葡萄酒侍酒师的另一个术语是:& Y# g( x) o) }: P2 n/ {9 l
A: Sommelier 侍酒师) M. c4 B- Y9 }  ~1 t* h( a+ e& a

1 J7 }6 @" F3 i( z; W  f30.Molds, yeasts and fungi are examples of a:+ w  s8 o  J6 S% `4 y! K5 F) [
霉菌,酵母菌和真菌是一个神马例子
( ?" @* J# }: q6 L' uA:Biological hazard 生物危害( m/ [* N' v# p/ _! b

0 \4 U6 Z( K4 J$ \( u+ l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% c% F4 m. _+ v5 u: f! f根据加拿大食品检验局,食品的危险温度区在多少之间:
# h2 m6 m: R5 }& N$ FA:40° and 140°F (4–60°C)     4-60度
0 T& j3 I5 ^+ Z+ R* r8 G2 p4 d4 |* o% r
32.All bacteria need the following for survival:) [. X0 T5 J, n* W- i! _- [
所有细菌生存需要以下哪些内容:6 W5 C, O4 A) t: p' G
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& R, q. B4 b# g; Y) U, J6 |' `
33.Which of the following correctly represent critical control points in a HACCP system?& ?& s3 u. w" u" r
以下哪项正确表示了HACCP体系的关键控制点?
" s' ~, S+ F) u) _. f% aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 g5 O3 @: z" v: }1 y食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ d1 `9 o- i6 L% K0 Z/ i% v8 r4 Y
8 o3 ~7 r2 G7 a: c/ P
34.Which of the following is not an example of a carbohydrate?: i( N. q: u) x" i% J2 G4 w
下列哪一个不是碳水化合物的例子?
" L& H$ r; s/ H! T9 xA:Essential nutrients 必需的营养物质/ u' t) B; C7 Q. X
) o. t- G9 ^- ?5 N8 L5 |
35.The process by which a liquid fat is made solid is called:1 @6 n. Z4 l# `" n3 w3 o
液体脂肪做成固体这个过程叫什么
' n, m: \! W, m* X) U3 eA:Hydrogenation  氢化
1 Q* x+ t& K. C8 Q) p) }- j) z
! l: x4 X9 V1 h! M( @36.Which of the following is not an example of a fat substitute?$ n8 n0 Y" ]' {( @9 A: T) k9 C
下列哪项不是脂肪替代品的一个例子
9 W, ]% p$ V. w% E- [  S/ M8 CA:Acesulfame K  安赛蜜K表
0 q% P) ], `0 s; d9 c& c' E4 Z+ u: Y4 y% W
37.Health Canada requires that a product labelled "fat free" contain:8 ]( r( e( c- n5 h( {& g+ X* ^; B
加拿大卫生部要求的产品标有“不含脂肪“包括:
, [3 ~/ B+ U+ I( UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 I5 @+ L* L1 E2 p7 p' L6 A
" [5 u+ \* f2 }" ~$ T$ m38.Which of the following is not a problem associated with converting recipes?$ y3 U0 e$ L  o2 [& B: n5 q3 g
下列哪项是不相关联的转换配方问题?
3 E7 f* Q) p" K: ]" q1 a- ]A:Unit cost 单位成本
4 l1 p1 q' o" b) D! D$ K
" c' W* M3 j8 a39.The condition or cost of an item as it is purchased from the supplier is called:# _% N3 D/ d5 Q% ]* Z
从供应商采购的物品的品质或成本叫什么
" m% \/ m% X/ h9 R' |. U. v& cA:As-purchased cost 购买的费用
5 ^( \' t4 ^: R/ I$ n1 }3 O
0 A. |4 m( ]" l# ^+ s40.The amount of stock necessary to cover operating needs between deliveries is known as:. O2 p* `! d( e* Z& W9 @
在新货到来之前用于日常所求的必要库存量叫什么
. U$ u! v1 k/ m* V. e1 RA:Parstock 基本日常最低库存* i) ^6 N$ L* r. o4 P8 P& U

: I# M2 Y. N& ~4 W% G4 ~% l% O41.Which of the following abbreviations is used to describe the proper rotation of stock?/ y, z# R, n0 P5 l
下面那个缩写是用来表明正常库存流程?
& d% o- p$ g6 F# c- t9 |9 HA:FIFO=FIRST IN FIRST OUT 先进先出4 V) X! A! `. Q) R1 o1 D* |2 N. F

1 J1 O5 b. t9 r! k/ p42.Which of the following knives is used to turn vegetables?1 Z2 R  b' @. `% `) D) N4 U$ h
下面的那把刀是用来打开蔬菜吗?
) R; t! K3 O5 w5 DA:Bird's beak knife   鸟嘴刀
6 c' g/ |9 d5 ~. X$ Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
) W1 @  {3 l8 {
# c4 R7 {1 _, e# n( X43.What is an instant-read thermometer best used for?
- c, A9 \4 V/ O. ~即时读温度计最好用于那方面?( s2 g- A+ \4 z! u  g9 K
A:Checking the internal temperature of a roast 检查被考物品的内部温度% q$ `* t1 T7 s: s# C
* [  }4 b3 M* K# j5 w) q7 S5 h
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" d4 {! E0 u* x) S* F! ~下列哪些金属材料受热均匀,通常用在铁板而且非常重1 C8 H; }/ w4 H; a' R& G& R
A:Cast iron 铸铁
" M; m" E- l  M4 w/ Z& z9 \# m' L9 E' S: u5 `1 A8 S# i
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 ]9 w7 S' G9 S5 ]2 f3 l0 ^哪件装备下面有一个可移动的碗和一个S形叶片?7 s  V! P5 N- V8 n. e
A:Food processor 食品加工机/ w: S9 Z3 p% j" s* _$ a
http://www.google.com.hk/search? ... iw=1263&bih=572" ]; T) [# ~- W" A) m& G

2 y! v5 z% A, a: ^8 `46.Which of the following is not a rule for knife safety?5 I1 N! X) s9 c
下列哪项不是用刀的安全规则?
6 h2 C* ^/ ?. `4 SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# n. I" E/ }6 N* ]' l2 N6 V2 r7 Q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; a+ M# ^0 X# |- }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ X$ n6 @  h0 w' M
A:RondellES ; W& M9 |$ K. P# r4 ~; z9 B' O* I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" o1 W2 C/ k3 x  m! O6 h, W+ w& u; ~/ Y- {9 \# O% \. f
48.Which of the following is a diced cut used to garnish soups?
: A: t/ |) I/ f  q3 x! z; f下列哪项是切成小方块用于汤的装饰?: d% L$ b8 F+ S& }$ A
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. u; w7 d3 S' o' [" F3 p& e/ f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ l" G6 ^1 I0 w# Z9 e0 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!!——
! }! o) |( j, CA:Gaufrette 8 A# v1 ?* R+ k' q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" n8 j9 }% N2 @0 U7 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; e" x" Y& G' Q1 V2 sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' F  B+ p  f7 L2 A1 J! w/ k
# `0 t6 B4 t* X8 d- {5 V! C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 `- H7 b! D/ W" ^5 J
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)
+ c2 Y& u+ S8 G. }& J  ]/ jA:Cilantro 胡荽叶 香菜
+ [& }- e9 O  k& D4 M/ hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; r( f& X2 u1 n+ y

8 Y- K4 v2 I) {; v7 F6 @- e5 }60.Allspice is made from:1 n; O2 Y6 ^' \  ]8 a: K
多香果,  多香果香料是什么/ V; n4 e# P1 {2 ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  C* ]/ V2 j3 l* G/ l
A:A dried berry 干浆果
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8 c. H0 w. B! b% g1 o61.Which of the following are used to make a sachet d'épices?
  }! p$ D" v6 ^) w1 x0 l下列哪些是用来做香包德épices?
, l  r- u1 Z7 a) Y$ Q5 i$ vhttp://www.sachetcatering.com/
, w$ y" o  T4 b! q/ q& }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ ^' e5 Z3 A& u" e) \
5 u& [8 P( a5 Z* J& }' h8 g" ^
62.Which of the following condiments are not soy based?* J1 k% A7 j3 J5 R3 L; q
下列哪项不是酱油调味品的?* F0 e; u+ T8 u5 m! C
A:Wasabi 日本辣根9 b2 {: t. A& C* ~/ M9 h) B

$ P3 z8 y  w. I, d1 P4 Y: U" _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ C  |' D, N6 q5 B3 D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:
* t2 j$ s* w/ B; BA:Pasteurization  巴氏杀菌
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4 A/ }. e) r7 K4 a6 X% ?64.Which of the following steps is not the correct procedure for whipping egg whites?' P) {( g  B" Q$ b6 R
下列哪个步骤是不是正确的蛋清搅打程序?8 G% Z% L0 @3 u0 d$ W
A:Allow to rest before use. 允许休息后方可使用。
; }) s' ]8 _" W( P2 z6 `0 }& j; K% {, a  X  d+ e- ]7 k, p; t  \6 Q) @
65.The weight of a large egg is between:一个大鸡蛋重量介于:( {( I$ g/ y( H9 ]# N/ ]
A:56g and 63g 56克和63克" F/ @/ j" i: R/ N' Y3 i% z
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66.Evaporated milk is a concentrated milk that is produced by removing8 f% x% J# R' Q1 c
炼乳是一种浓缩牛奶 是去除什么做的
, \& b# V4 E( s  sA:60% of the water 60%的水& P' z9 c" q% ~& x2 E0 ?

: I7 ~" q, ~7 k( L7 G" c67.A method of cooking that transfers heat through a liquid or gas is:! i" A  G* U6 a0 B( |: C8 W
一种烹饪方法,通过转移液体或气体是:
1 ^$ z1 q, G# EA:Convection 对流' n/ z. u7 n4 k

( `; J, L( i$ h) U8 f/ D& r68.The cooking of starches is known as  烹调的淀粉被称为# f( y9 h3 ^+ ?2 T  X
A:Gelatinization 糊化9 x7 @2 m4 R' F2 W  G

& \3 K/ @9 d% l9 r4 r8 K# }) X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) H0 a& y4 N+ {. a4 K5 n2 fA:Braising 烤
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! N- [/ b5 p' S  m# R; h  u2 l) ^" b70.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:
1 D# R5 m1 x$ r/ I7 j; x% m7 FA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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% @2 r0 B- `( J' F71.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
% t+ y4 [; L5 R5 I% r& BA:Fumet 原汁* Q+ U& @8 X+ y3 c4 m( n  z

$ D2 E/ M# v2 }$ e+ I, `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
$ V. e" F( {( z+ q0 u3 \' DA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! w, P3 x9 Q/ v6 ?73.Which of the following is a principle not used in stock making?8 [  E( K- b* u( q1 N
下列哪一项不是用于制造高汤(低汤)的原则?
8 n/ S& @6 o7 X3 A& WA:Start the stock in hot water.开始在热水中操作. J" G) c- Z5 ]$ T- e! I0 S

+ v& ]4 J# M/ f) }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
4 @; D6 W3 b& vA:Remouillage 法语熬汤% }: b, l  o% s' M
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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