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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。' E6 s) _3 T( u: S9 M
; K9 y& K3 q/ b
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。& Y7 z$ B2 _! q! i
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
9 q0 L' T7 q( p$ s8 t8 f. B4 ]1.Which of the following methods should be used to determine doneness in a New York steak?
& l/ n/ R0 d/ w8 p: d+ k8 O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)
& A# @  ?; H+ N; ]A: pressure touch. 压力触摸0 G# w1 H- o! t' B0 ?9 y( N  @
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; U- w2 a1 B% d1 S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$ Y6 s" V1 @, ^0 e
A: acid  食用酸1 _! x% ^" ]# w8 d9 p
3.Vegetables are major sources of which of the following nutrients?
9 e3 l) n0 G6 Q6 |8 @蔬菜中包含的主要营养有哪些! _! ?$ Q9 }, K9 z, ~  n7 z7 l6 N
A:vitamins and minerals. 维生素和矿物质。0 t+ `0 q# _9 C* r
4.Cauliflower is commonly served with% m* a5 s2 C, ^" |4 k/ g
花椰菜(菜花)最常见和那种酱汁搭配; m0 _; O0 d' u: t4 O- X
A:Mornay sauce. 奶油蛋黄沙司6 X8 E# M! i' f
5.Which combinations of products are found in pie dough?1 W6 k& S  l7 u6 E
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 W/ k' V  u" s# {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 N3 m$ j: V2 t/ [7 \/ _- ?
6The French term for mussels is 法国语青口(海红)叫什么3 ^& A+ z5 V- K& w. @; X( G4 D9 D
A:moules.法语青口,海红
/ y( J% H9 C. `8 o0 [" V4 ]- k; i! v7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( P, v1 j0 \% l5 C
A:faintly fishy. 稍微有点似鱼味
; Y) i. t  K2 D' F5 r4 }# f, {8 s/ X8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. O" N4 b8 m( `5 P) r# V
A:2 days. 2天
( w( a& O( p2 |" f2 w( L3 m9.What are the principle ingredients in ratatouille? ' j1 E+ |! R7 J" d3 H: n
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 x  \9 s9 @: ?: r) `A:Zucchini, eggplant, green peppers, onions and tomatoes4 s- ?" T0 ^0 e1 L9 I* \  d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ v+ |$ z) r/ G5 R3 _0 h, L/ E
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; d9 W2 A, c/ A" g8 {A:cook food in quantities that will be used up within 20 to 30 minutes.- N( v8 c" X  @3 p% R- ~
大批量烹煮食物要在20到30分钟内
- I5 r9 C5 ~9 J& M. `7 G2 u11.What person has the authority to issue a Health Permit?
% ^8 p1 s, E/ K6 g6 T1 r谁有资格颁发健康证(卫生证)。
9 \+ Y# x( F, B* }0 P' e) BA:Medical Health Officer./ d; x0 E* _+ _8 s% M/ M
医疗卫生官员。
' X( ~  f# V1 o0 S0 G$ N% |1 c12.For what period of time is the health permit valid?
& r9 i2 c/ e- R6 r8 P8 b. w; v健康证的有效时间是多久?
( o5 A- y; {% c0 C2 s# B! QA:12 months.12个月
- f) E4 P) v4 a' c0 q13.In the area where food and drink is prepared, the ventilation system must be able to change the air# F3 h+ F4 z* I0 u1 D
在食物和饮料准备区,通风系统换气的标准时什么: R8 `3 C1 R+ J, C$ T
A:08 times each hour. 每小时8次
' @& y7 N7 ~! F5 E1 d; @14。The minimum temperature for manual dishwashing in the wash sink is. W. e; R; D/ M, {3 w
手工洗碗,洗碗池的水温最低多少度?+ V+ {/ C8 f- d0 \! g9 F2 _; L
A:110 degrees F (43 degrees C). 43度( ~# v4 g5 K3 P- p) n5 ~' k) ?
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* Q$ n! `& ^( J$ L
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; f$ ?( y# E/ B3 z. G
A:180 degrees F (82 degrees C).  82度, {( B5 j* B& K* R, b
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; h* g$ q5 V; k* u: T用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 A! a: s- r; H) V8 qA:en papillote.  法语自己理解' t% J) c' s3 l5 g' s
17。Wing or Club is considered a
0 x/ q/ N4 E  G6 p' O3 [翼和CLUB 被看做是一种...
" k1 n( f, @# b8 S  I' QA:Bone- In Cut     带骨切% t! Y9 M3 N. g0 X! |7 V- y
18。New York is considered a   纽约牛扒被看做是一种/ o& O( \. b4 f
A:Boneless Cut     无骨切
5 s9 j( ^  j$ p! g" d19.In general, a court bouillon for freshwater fish will contain  ^* Z- ?2 w  s3 _' I( _! V
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, t' Y" t( n3 ]! F! l
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ A8 R; D9 I) Q" j和做海水鱼同样数量的调味料和香料( @9 R0 C! C0 q
20.Anise is very similar in flavor and appearance to* T9 f. w; m' w7 Y7 d0 |
八角和下面的那种原料有相同的味道$ H% w0 S7 E; q/ k* |
A:fennel  茴香$ G5 U# i0 g5 k9 D1 A! _/ [# @
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 v; |: A; y" \3 M7 B
下面那种原料更像大葱且有平面的叶子
" w& g( k' g! N4 G' A" k9 Y9 n. EA LEEKS  似蒜葱 (这边人叫京葱)/ c& y% H9 c- A: `4 P# x1 t
22.Which of the following cutting shapes refers to a small dice" |: W# G2 k" |/ S$ j
下面那种刀切形状指的是很小的粒(末)
, T6 B! T( p; P9 ]/ EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。* V+ E" H7 L6 M+ J
23.Oil is added to the water for boiling pasta in order to
7 X* x4 u1 g' D' k1 `: d3 l向煮沸的pasta (意大利空心粉 )中加油是为了+ `, N1 n$ ~# c( b% h
A:prevent the pasta from sticking and to minimize foaming action.1 _; t& z5 b' U& s- \( B: \8 ~$ ~
防止面条黏合并降低发泡。
" ]7 W  u/ t6 S3 w& J  V24.Which pasta dish features pine nuts and basil?
( ?5 z1 H$ d: a, n' H" s! _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
, S/ }, j$ j/ U" T" I3 P' B# R0 QA:Pesto.一种绿色的意大利面酱
9 v' e- a8 o3 p( thttp://www.tianya.cn/techforum/content/96/563836.shtml
7 I9 x4 n( V4 [
1 S# |7 M0 O5 s) S1 `) F5 B25.Which of the following is a spring vegetable similar to spinach?
' ?" W* u5 }* D% t下列哪项是一个春天的蔬菜类似于菠菜?
  t( A; h$ z2 o( g/ |A:Sorrel. 酢浆草。3 ~4 ^0 @2 l  f! f4 t4 R
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:
7 D, z# o4 `; p& f! p( G* ?2 B哪位厨师最早带来高水准浮夸的美食
% i( g& n9 j3 b# w4 BAAntonin Carême 人名 安东尼·卡罗美) }5 e0 I+ p) j( S& D: ^

/ x7 t; |$ b0 D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 D( Y2 u/ l8 [* ?& c4 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 。0 d* E* b& \, }
A:Cast-iron stoves         壁炉
* f1 y! W. s" j" z3 g5 z- Rhttp://www.usstove.com/products.php?id=6
+ H% T! _; O" @( b, I2 X6 Q7 l7 v$ o3 m
28.The French term used to describe the roundsman, or swing cook, is:
" ^- U+ @$ d+ _  a- t4 S法国术语,用来描述roundsman,或摇摆厨师是:/ I* Y( p5 {% t
A:Tournant   图尔南$ a$ l/ M$ O1 D6 l1 k5 P% j

9 P8 |/ j! p. o6 c6 T+ G29.Another term for the wine steward is:
. p. u, f0 |. e! f8 x葡萄酒侍酒师的另一个术语是:
" d0 n; r  U0 {7 SA: Sommelier 侍酒师4 E% P: w" H4 W# I5 B
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30.Molds, yeasts and fungi are examples of a:% z. k4 \8 W3 J3 U1 w% p) P9 P
霉菌,酵母菌和真菌是一个神马例子5 b4 u8 {, w" ]
A:Biological hazard 生物危害
/ p9 U8 Q& \( i. e; y9 \
! Z4 @2 k1 I3 U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, B. i- G+ r1 r1 e& k6 Z5 M
根据加拿大食品检验局,食品的危险温度区在多少之间:
: B0 E+ {/ A8 A2 dA:40° and 140°F (4–60°C)     4-60度& V: q/ [1 n. K9 ]

. T9 S8 x; K& T0 N  f2 w8 @" l32.All bacteria need the following for survival:
5 N! q# X! s6 L  a- H4 ?8 _所有细菌生存需要以下哪些内容:+ O5 q6 E8 t$ ]8 |
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, o9 H& A6 _0 C' ?
# @. Q# D, j3 b! P6 d7 F; u33.Which of the following correctly represent critical control points in a HACCP system?1 t1 c, e. A6 ]) \
以下哪项正确表示了HACCP体系的关键控制点?
9 e2 y% @+ S8 C0 I$ T  LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 x/ d9 p* g1 R食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ P) E5 K% s+ Z& e
- E  |) c- |! R  x
34.Which of the following is not an example of a carbohydrate?2 X4 n; W, r, ]# o% s3 @% Y; ^
下列哪一个不是碳水化合物的例子?. ~! G! c7 \9 }. Y# z  U( P' k
A:Essential nutrients 必需的营养物质5 O# I# t! M  t
+ J3 B# C( z4 W( f
35.The process by which a liquid fat is made solid is called:
# P+ Z; \8 a. E8 ?: g7 x# d液体脂肪做成固体这个过程叫什么
' X5 M8 {% F; h3 X; AA:Hydrogenation  氢化7 B, I! q' u8 G- v- P) S

. e, I) l& J: l' q% M- v0 O" Q36.Which of the following is not an example of a fat substitute?
5 E7 a3 O; i/ A9 t- i, L. B7 p; v下列哪项不是脂肪替代品的一个例子1 G! A. j# I+ Z
A:Acesulfame K  安赛蜜K表
8 p6 `' M. O0 ?. l9 ?
( I) N: A& L4 p+ d! ]37.Health Canada requires that a product labelled "fat free" contain:( K# t3 {" o# J" l4 f1 d9 }/ {
加拿大卫生部要求的产品标有“不含脂肪“包括:8 u6 f' m# c$ b5 d6 g: {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. F3 Q' Y/ Z2 ?- Y  Q1 }! C" K" B1 I$ y
38.Which of the following is not a problem associated with converting recipes?9 f  x/ P& H& v. ^- n
下列哪项是不相关联的转换配方问题?* J+ P5 j( E; V
A:Unit cost 单位成本
- q4 L1 y. m$ k8 Q3 W) F
0 _5 j2 }7 h& v& R. H* c' I/ ?4 s39.The condition or cost of an item as it is purchased from the supplier is called:; z1 a  w  \" [2 w# ^, ^
从供应商采购的物品的品质或成本叫什么
3 \& k) ^; C. x7 D) t' WA:As-purchased cost 购买的费用# ^0 Z9 A  D, n2 k" s8 _( ~

2 l- k' m8 ]. Q0 T' O1 F9 _3 j/ R40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 R: ~: |  h! o0 R1 M6 d+ u3 C在新货到来之前用于日常所求的必要库存量叫什么4 V* F' w8 [# m4 ?
A:Parstock 基本日常最低库存
/ c1 o! c! U: R& _  L  I
9 m; S& q( l) Z* D41.Which of the following abbreviations is used to describe the proper rotation of stock?* n8 [9 {/ I) q5 O& |& p" w
下面那个缩写是用来表明正常库存流程?7 H1 ]. m/ {* r- W
A:FIFO=FIRST IN FIRST OUT 先进先出9 K: m3 S5 w8 {7 f: I7 N
: t7 \. k4 }5 Q
42.Which of the following knives is used to turn vegetables?
6 m1 z8 U' _; G6 h* T2 Q/ m下面的那把刀是用来打开蔬菜吗?
+ U% }& I/ X! I4 P% U( QA:Bird's beak knife   鸟嘴刀" ~$ X8 v! e* I5 Y' q4 {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 o, w9 _  O3 v& o8 @. F

: q7 ~) q5 g& Q7 b8 Y43.What is an instant-read thermometer best used for?' x+ |  \( F% y$ Z  [, r, D$ ~
即时读温度计最好用于那方面?* M1 [9 w; F7 Z0 w8 W$ E+ S
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ z7 L: p% F  p9 R1 Q3 }
; t8 {* w! F& J/ E: Y8 h
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 \: h% ^6 F4 K$ R8 m: z; {3 s0 q下列哪些金属材料受热均匀,通常用在铁板而且非常重, [$ m( `# P9 {2 C4 t3 T3 @/ O
A:Cast iron 铸铁
9 k. p. j! z% V( _) o" `6 ]9 t/ w, k  ^* t# C9 V
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 U; [' F% X+ o' q0 F- {! S" D
哪件装备下面有一个可移动的碗和一个S形叶片?; c+ L" z1 M9 U; ^$ f/ H
A:Food processor 食品加工机' b3 k8 e0 v- o: c
http://www.google.com.hk/search? ... iw=1263&bih=572
) j$ j; z3 [: P/ ~! n" y' Y# R$ K' }7 ]6 A$ ~! e4 A' g! h
46.Which of the following is not a rule for knife safety?- l3 K/ {$ k1 l/ d
下列哪项不是用刀的安全规则?+ T- G! s- [7 V+ U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. u  d- A, s! L8 i0 L$ I7 a& v8 ^( O! K, }) k
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 r% ^) R3 |# V8 a; d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# O3 A6 a6 A6 i8 Y6 E" SA:RondellES
8 Y8 X0 q) w; Z2 i7 R: Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 E! u/ z; [  I  [
2 e+ q0 f! A. K48.Which of the following is a diced cut used to garnish soups?
% Z6 i) s+ y# |( M- c* y下列哪项是切成小方块用于汤的装饰?
/ C6 s. {, ~( ]5 YA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 d: l2 M, Q3 s0 w. @* f3 R' K! t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* i& E: e8 C. c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!!——( u0 [" O8 I# E0 r8 E  B8 R3 B7 Y
A:Gaufrette
3 d' x; O9 A3 @9 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) k+ y, J% C& rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 ]0 \1 {, u3 U5 k) Y$ v
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ N. r4 d1 V6 y0 w4 j7 ^4 q2 F4 E. }. P& E) b
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' r% A  O  q- H6 N2 b: C) h) D4 Q: A
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)
' |' Y3 Q9 ^6 Q; j) iA:Cilantro 胡荽叶 香菜
/ X7 J# M) d0 E0 g- r1 G' A4 khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% O3 f6 p# D0 k
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60.Allspice is made from:- x: F: j  ]+ U  ?
多香果,  多香果香料是什么; R5 c3 E5 z# z% G: Q% K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" c9 N0 T3 S: |7 N+ f' m  gA:A dried berry 干浆果
+ G$ i1 Q( B" A7 |# F6 e
9 i  }; [# \6 {8 B. }61.Which of the following are used to make a sachet d'épices?
7 L& X6 i" @" P下列哪些是用来做香包德épices?
9 t% I3 R' X+ @http://www.sachetcatering.com/% \' E8 }( f9 E- l- C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 D% N$ C( G  N. e8 l7 L+ b

/ W  p; d" [4 h  J62.Which of the following condiments are not soy based?% l) Y. b  g# v4 x
下列哪项不是酱油调味品的?
6 L: M2 R" w3 b+ `) i0 `1 kA:Wasabi 日本辣根' W: _: F, m6 B0 ]
: R$ m) k* X8 A2 y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( n5 a& k5 t& O+ {7 C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:
9 b3 O0 ]& i& U+ a$ a1 PA:Pasteurization  巴氏杀菌6 H# ~+ L0 V$ `, j$ F& f/ j

/ C" o- ^' @; C: @( ^- N/ X) K64.Which of the following steps is not the correct procedure for whipping egg whites?) Z& i& Y4 H. }2 v, |
下列哪个步骤是不是正确的蛋清搅打程序?
- b5 D5 r& Q1 ?& K( B, b, r( J" kA:Allow to rest before use. 允许休息后方可使用。* s6 f* p' N: K3 D1 p. b5 M
' K* T" ]% E) s( N& ]  _( x9 w
65.The weight of a large egg is between:一个大鸡蛋重量介于:
! K7 J& m+ H/ ^5 d3 oA:56g and 63g 56克和63克! U& F6 C: B, t( O- ?. ?, q9 X

1 m, c8 K* K" |. M; x66.Evaporated milk is a concentrated milk that is produced by removing1 G, C5 j+ R; n
炼乳是一种浓缩牛奶 是去除什么做的
# U$ e- t- f% ^  y& ]7 OA:60% of the water 60%的水4 N7 q! x3 h" T& A3 F3 ^; C
  L: u5 S/ ^8 f% p
67.A method of cooking that transfers heat through a liquid or gas is:  B& Y* o$ A+ `& \) J8 Z) ^$ k
一种烹饪方法,通过转移液体或气体是:$ ~% ?+ P# y2 b. S( m
A:Convection 对流/ j4 ~* x! o( U. X3 T. T- P

; X7 v3 ~* h, `. y3 T8 Y  s68.The cooking of starches is known as  烹调的淀粉被称为9 D: E$ y0 c7 F/ r
A:Gelatinization 糊化9 i5 G2 h0 f7 u" I
9 `. k+ K# g4 F
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: b* M/ p4 ^+ l2 g2 ~2 cA:Braising 烤: F. p3 X6 P1 U# b
0 n" X4 z# x5 Z) Q3 Z
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:7 G9 O  Q8 b* g8 p0 Z9 N
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" q. Q" }5 ?! ^7 j) \: v/ r  N( ^9 ~5 b7 {# N& c1 I6 s, m4 g( e
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' Y; l% E" [% q% \2 I  l2 T3 H
A:Fumet 原汁+ _* O2 w" h' v! b- T4 ~
! {, H- ^% J5 @2 o6 ]1 f6 T, {* U
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
. B; h) U% a6 oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
: [+ L# {! X, b$ l2 y' V! \+ C
& k. S: M, o7 g0 e7 [' N73.Which of the following is a principle not used in stock making?5 m. z4 }- K3 W2 u- {
下列哪一项不是用于制造高汤(低汤)的原则?! n; ]6 L, C8 n1 t
A:Start the stock in hot water.开始在热水中操作% v5 E9 U  |# E. s* h

6 f, ?- Q% \9 d* n9 i74.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
) V4 n+ A8 e4 r8 n+ D5 _A:Remouillage 法语熬汤
0 E. D1 @% J1 b3 x6 bhttp://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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加油!
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