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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。
, ~/ {# v( i6 T7 ?7 r  R9 U/ Y" a! t$ L- F# C# 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。4 v7 \7 A9 K: h( `
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
理袁律师事务所
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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3 ?% T' o/ a6 S4 l4 \, y
1.Which of the following methods should be used to determine doneness in a New York steak?
2 h( Q( ~; s4 v! 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)" i* k5 U" y! ^8 p% T
A: pressure touch. 压力触摸
3 J" z$ J  b3 G2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 s) @1 y( w8 I+ u. i7 s  j
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
/ m5 o* j+ E! \$ HA: acid  食用酸
8 R9 N  N! {! W# n3.Vegetables are major sources of which of the following nutrients?
* C$ C8 q4 j6 ]4 [/ i" s蔬菜中包含的主要营养有哪些0 v6 F: [0 _" F4 R; T- b3 l
A:vitamins and minerals. 维生素和矿物质。
+ J8 b4 y$ g" X# u' _* b4.Cauliflower is commonly served with
2 |3 w$ N# d7 m% d0 X花椰菜(菜花)最常见和那种酱汁搭配
7 a/ E) J: j$ c# U; _A:Mornay sauce. 奶油蛋黄沙司! s- W; k8 X3 x( E* h5 I
5.Which combinations of products are found in pie dough?5 H; _# G- |" N. X, q* D
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); @2 @" b! D3 \. U# K2 R8 X
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) e$ X. s4 t" P6The French term for mussels is 法国语青口(海红)叫什么( e3 r4 t' p$ \0 e: p8 V
A:moules.法语青口,海红
/ F9 K+ j7 V  ^* f3 r* U, r# A7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; P% c$ m) F4 ^
A:faintly fishy. 稍微有点似鱼味
/ X0 ^9 o4 i8 n8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* g* X" @1 x- ^' L: A7 z) l
A:2 days. 2天
8 e6 f7 ^1 B) |; P5 e9.What are the principle ingredients in ratatouille?
3 k- d* c8 a. ]* H1 e- k8 d6 `' K炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" q9 R, F+ z3 x8 A8 x7 j! \5 MA:Zucchini, eggplant, green peppers, onions and tomatoes+ u& A% V- H3 ?9 F" D$ t
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 R+ e+ l3 ^6 ?5 N3 |! k! b) s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. ]! S& k! @1 [
A:cook food in quantities that will be used up within 20 to 30 minutes.* G1 d' V3 b( a" u3 H0 `5 H3 t( y
大批量烹煮食物要在20到30分钟内$ X+ `) z; w, p9 M; r, m  f# ^
11.What person has the authority to issue a Health Permit?
2 G7 g: T, t5 x1 q3 l谁有资格颁发健康证(卫生证)。4 ]( J: v: v& T  Q" V% F
A:Medical Health Officer.
7 p0 b  R3 e+ R0 c- s医疗卫生官员。) `/ A5 c0 \1 v( v
12.For what period of time is the health permit valid?% n, \6 `+ o, X4 p
健康证的有效时间是多久?8 w8 `* P* N. N+ C& k" F6 K) d% E
A:12 months.12个月
' P* t2 {6 p3 u3 m; X- f) i4 o, ]. ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 o! y/ B+ q+ b9 L
在食物和饮料准备区,通风系统换气的标准时什么7 \9 z7 y. j# l) V/ C
A:08 times each hour. 每小时8次* k/ g* x/ Y' h$ K, z6 q! n2 l
14。The minimum temperature for manual dishwashing in the wash sink is
2 T: n$ H; W+ m5 C手工洗碗,洗碗池的水温最低多少度?" X) j# n- w4 @0 B) Y
A:110 degrees F (43 degrees C). 43度* s; h& o8 G6 r3 {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 u! d  b, V; `0 x用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ O, |; `4 H1 Z! `A:180 degrees F (82 degrees C).  82度
3 g* w( \, V) a/ R$ K$ [16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 |6 z' i( T+ o6 q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* f. F& r* J% O0 wA:en papillote.  法语自己理解
8 e5 u0 F1 d2 A17。Wing or Club is considered a& m. E# q9 t& N; B# Y2 M) l7 t
翼和CLUB 被看做是一种...4 T* t: G) a1 U' S' ~2 G7 R' Z- Q
A:Bone- In Cut     带骨切3 S/ ?: @& A. R& l: g# ]
18。New York is considered a   纽约牛扒被看做是一种2 @0 q  _4 O. |, `+ ^! h: [
A:Boneless Cut     无骨切2 {% j* Q6 K! O/ z: I
19.In general, a court bouillon for freshwater fish will contain
5 V! P" o9 V' h+ H* X! `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9 z# x2 k; ~2 D. p* J% N5 g% q5 y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 M% C/ V' d$ m7 \* y' ?; @1 Y
和做海水鱼同样数量的调味料和香料6 {# n6 F) f- p$ G/ \2 Q& s3 |' ]
20.Anise is very similar in flavor and appearance to
5 d5 h0 M: I' Z. v* c八角和下面的那种原料有相同的味道. `, m( B4 k# q) Q& l, p; i! V
A:fennel  茴香
! g  N  Y# g0 B+ G21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- x2 e5 K6 T0 s4 }" G1 I1 n3 Z下面那种原料更像大葱且有平面的叶子7 g( R( \, ?% G+ L8 i" x
A LEEKS  似蒜葱 (这边人叫京葱)- h: ^  p  K4 b; w9 n. z
22.Which of the following cutting shapes refers to a small dice
( G7 I( b5 z* ]: V' c" c+ N下面那种刀切形状指的是很小的粒(末)7 ^# H* _# s, K9 X% v( i  X5 I
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- v) M6 W/ Y  h2 b
23.Oil is added to the water for boiling pasta in order to
6 ]) ^. S) b3 S! U/ z2 a6 K向煮沸的pasta (意大利空心粉 )中加油是为了
; ~& J6 R7 y( h- j5 RA:prevent the pasta from sticking and to minimize foaming action.% I6 ]) L# I* G) D; z) Z
防止面条黏合并降低发泡。- n, b, @. \7 O" K, n/ N; Q/ Z; V
24.Which pasta dish features pine nuts and basil?
, s/ w; g  C9 @下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; P. z9 X3 ?! N2 f4 gA:Pesto.一种绿色的意大利面酱 1 {( M# U: ~) b1 }
http://www.tianya.cn/techforum/content/96/563836.shtml  U4 F$ T3 Z+ J5 R

) P6 P& b& o0 X5 |0 c25.Which of the following is a spring vegetable similar to spinach?
( J) B' Y# ]' M下列哪项是一个春天的蔬菜类似于菠菜?: ~' m  @. ^4 E8 s$ J" y5 `. @
A:Sorrel. 酢浆草。
8 Y2 \5 v# w( S7 J& {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:
" j/ x7 |3 r2 |# i3 R2 i哪位厨师最早带来高水准浮夸的美食- b. k, ~* l% j0 L, Q' \
AAntonin Carême 人名 安东尼·卡罗美
5 ]; S; {  O9 C  `( f
) V) v9 Q# L$ K( d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% J0 Y! W1 j7 h2 S: t6 i' b: k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ D1 I8 B: ~: e5 B$ ^
A:Cast-iron stoves         壁炉
4 r% D% Z6 U3 N; ~7 P7 ?/ n5 i! Jhttp://www.usstove.com/products.php?id=6
3 L5 G  l0 j' Z( }$ |1 W, j4 B( P* y# I3 a
28.The French term used to describe the roundsman, or swing cook, is:& V- S, B  U, _# |7 ~7 e
法国术语,用来描述roundsman,或摇摆厨师是:4 ]2 S  Q+ \- _% x( s
A:Tournant   图尔南) M. V) o  y; l0 S! {1 ~
0 {. {: ]( X5 @3 g- O* |
29.Another term for the wine steward is:/ P# X& m# q3 w* f: [# l0 _  T7 h
葡萄酒侍酒师的另一个术语是:
0 L0 p8 E7 U' |1 n8 wA: Sommelier 侍酒师- h  T6 v  B) X

8 u' |/ i; d: n. u' r/ r( S30.Molds, yeasts and fungi are examples of a:  {' g% R9 ^) c
霉菌,酵母菌和真菌是一个神马例子8 I5 f/ V% ?! P2 p3 V2 Q! S
A:Biological hazard 生物危害
. B) F! p7 Q! C; S) ?
/ \. Z" g# @7 s/ T1 o1 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 Q- O5 T) W9 Z$ y" c! d) X
根据加拿大食品检验局,食品的危险温度区在多少之间:- D9 v! |& C: c5 |
A:40° and 140°F (4–60°C)     4-60度
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6 [6 Q1 ?$ x9 o& l32.All bacteria need the following for survival:& |7 e5 A2 Z# N" T8 d
所有细菌生存需要以下哪些内容:
# G: y" ?( m; i0 _: f6 z! C$ }9 {A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 s* G7 H3 V, v  T& m

" j0 `' |5 ]( i5 s: @" s# ?# G: y% Y33.Which of the following correctly represent critical control points in a HACCP system?
9 K' K& a8 ?, m& l8 I- z以下哪项正确表示了HACCP体系的关键控制点?
! Q0 e. G: o$ u  U% h. A6 [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& Y* ~7 [. k; K8 x* w食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 [  r. `! X% q. ^! I, n+ S- G4 J
" @9 E. ~5 A; h6 q34.Which of the following is not an example of a carbohydrate?" g+ C+ P& R" Z2 _' w5 |! a# @; y
下列哪一个不是碳水化合物的例子?' Q- u/ J. F0 [4 |7 [3 q; U
A:Essential nutrients 必需的营养物质
7 a7 n1 |( L" N! G; O# E4 c5 Z
35.The process by which a liquid fat is made solid is called:8 a2 r  U+ @8 z
液体脂肪做成固体这个过程叫什么% x6 `% c  k) f2 C  c, P  C8 A* |
A:Hydrogenation  氢化
% d9 i& i( i* d
- M% k: n0 N$ y8 b! }, l36.Which of the following is not an example of a fat substitute?
  e1 f9 Y8 V+ e1 w3 P+ u$ `$ x下列哪项不是脂肪替代品的一个例子8 f  Q% p- ^5 H- {2 ~+ }* {
A:Acesulfame K  安赛蜜K表# l, Z. Y" b4 D

+ I; X8 |4 v& B! c+ V2 ^37.Health Canada requires that a product labelled "fat free" contain:  c% w' V6 q7 i  w! [
加拿大卫生部要求的产品标有“不含脂肪“包括:; o; U7 w- \/ b0 q% S/ f) `% o- i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* e! R- u7 `# P1 m38.Which of the following is not a problem associated with converting recipes?
/ r) `. r6 _( r, K& j. `0 j下列哪项是不相关联的转换配方问题?
$ v4 {9 [9 l6 Z. e9 c0 z5 z% N* ]A:Unit cost 单位成本
( p  k) Z; b7 _  k$ p7 z- z4 [& j) g
39.The condition or cost of an item as it is purchased from the supplier is called:
; j5 y3 F) I7 x从供应商采购的物品的品质或成本叫什么
. x9 X1 b" l0 k4 u# R9 nA:As-purchased cost 购买的费用: p9 }' k; c$ a; H; @+ X7 V

% e  O. C- j; W5 k9 B" [6 L40.The amount of stock necessary to cover operating needs between deliveries is known as:+ c+ O& K0 Q( G* g/ _! ?
在新货到来之前用于日常所求的必要库存量叫什么, F' R. K" R3 ?
A:Parstock 基本日常最低库存
" ^: Z: a) f1 q
/ I5 h- v# d4 M: f3 @" k* {- B41.Which of the following abbreviations is used to describe the proper rotation of stock?
# p& q% b8 Q5 P. U6 Q" O! y8 Q下面那个缩写是用来表明正常库存流程?
) e" h7 X! B8 H# h/ o: u' d' nA:FIFO=FIRST IN FIRST OUT 先进先出
8 s: Q/ k7 K' B
. t" G8 c6 J5 g+ f+ R42.Which of the following knives is used to turn vegetables?
4 W! @5 H8 Y' v3 b% }下面的那把刀是用来打开蔬菜吗?
9 T$ z) ]6 \. H$ [2 OA:Bird's beak knife   鸟嘴刀
/ z: C" T" _, s5 Y" o6 ]9 T. y( fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 e- k$ m2 b7 T  O, @* h
& e0 O6 }. n" \43.What is an instant-read thermometer best used for?
8 s/ L4 D. R. B" M3 V# s+ ~即时读温度计最好用于那方面?  n# s4 g/ h! N6 ?- D
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 t+ u# H) O# B
" [, I. W6 `" x% {( P$ j' T6 F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ g- G5 b* ~2 x
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 t, Y; \0 ~3 _" U. n- K
A:Cast iron 铸铁
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1 P% h0 O/ [& [% }) C  v2 ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 j  T. n' W4 W- O3 R5 b哪件装备下面有一个可移动的碗和一个S形叶片?( S( Q! \2 c1 ]+ G% S. @* h
A:Food processor 食品加工机0 r# `, k& F) H8 N; _3 Z7 D! g
http://www.google.com.hk/search? ... iw=1263&bih=5720 A- U5 j7 D6 @7 I- \$ @5 \

& L( U/ D, a' o3 j+ Z) t46.Which of the following is not a rule for knife safety?
6 X/ D  y5 X5 B: {下列哪项不是用刀的安全规则?. P9 {  y: |: K, r( t7 m' A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. Q8 ?- M  Z" ^( t6 [

& h& j3 ?$ f' q' a& x9 m. Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 w$ ~+ h. r3 ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 M9 q/ d* S/ I, [+ \# X& n$ b
A:RondellES
9 [# [& x+ V1 n$ e. ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 N6 F) k  @" S4 d$ U

( Q. @3 _3 M$ g! D$ j+ X* T48.Which of the following is a diced cut used to garnish soups?" u( w6 p0 m4 a1 K
下列哪项是切成小方块用于汤的装饰?
: E) j' g5 f3 U" V" k8 S7 DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 L+ R/ x6 D6 F& f; M8 C( G( V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 w3 ]1 D' [3 b# J8 X; O
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!!——: ^. M& ?  t3 M+ Y! D2 O, I
A:Gaufrette + \& u( U# Q. X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 Y) ]+ Y6 M9 [, `4 b' Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( E$ q8 K4 C1 }: m, t3 J9 Q' HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ i, d5 e8 D& Q* }3 u6 V+ ^% s; A  Q8 x
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ v+ G5 L+ T" [1 Y, P7 ~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)+ h. P3 T; B! g
A:Cilantro 胡荽叶 香菜
: I: i) C! b" q4 r7 q1 jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* b/ ^, F$ e: {) b6 @
) x! {" }: \* n60.Allspice is made from:
' w7 C/ D% Z; q7 \( @1 E 多香果,  多香果香料是什么
, x$ \2 A$ u6 h. ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ J/ X! O. u; v2 W  a6 \
A:A dried berry 干浆果
& Q" s# `& E# w9 b  D0 ]
& ?- a/ n$ Q6 y8 c& Q$ G9 I. T  ^61.Which of the following are used to make a sachet d'épices?: V8 ]% |4 R; [( R0 I7 x" J& d9 l
下列哪些是用来做香包德épices?
6 I# L6 e$ G5 `- g6 O& k2 f) whttp://www.sachetcatering.com/
8 A1 t9 V8 C0 W! f. Y6 `A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
  w( Z! B- C! G' R" U1 K% {+ q6 R; n) _  B9 g* K) z! Q" H
62.Which of the following condiments are not soy based?9 M+ s6 j# `1 }
下列哪项不是酱油调味品的?- }) a( s% {0 w) H, ^& `2 t
A:Wasabi 日本辣根
4 Y6 g% G  b8 A$ I: w, c4 [
# d6 Z0 d2 N, P) L& h! m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: Z# n4 A( d" C7 [6 \) e8 g0 s
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:
" ?1 |7 ]0 J6 `2 t1 \6 DA:Pasteurization  巴氏杀菌& K) j" o% D$ Z! P: E

8 \+ |% Q- u. Y5 e64.Which of the following steps is not the correct procedure for whipping egg whites?7 e( j+ g& {+ X; X; P
下列哪个步骤是不是正确的蛋清搅打程序?
" q" J: w% _- _. P) ]$ |3 @: Q5 UA:Allow to rest before use. 允许休息后方可使用。, U+ V* J+ n- ]( L& `  s

8 B7 V3 E9 s" e1 m" Q( o65.The weight of a large egg is between:一个大鸡蛋重量介于:5 U# L' ]9 v# e+ v  X! k; g
A:56g and 63g 56克和63克2 @+ X0 J' z# E" o) r/ a' |

8 Y! t" O- F& o, o( p* ]7 [  J66.Evaporated milk is a concentrated milk that is produced by removing% r# t2 N# ~; M0 ]. I$ ?+ D
炼乳是一种浓缩牛奶 是去除什么做的! S. D0 Q" Z4 Y. g) _) n
A:60% of the water 60%的水
+ H5 D3 O: a) l8 B4 j1 ?4 K- }8 q7 `5 W: I
67.A method of cooking that transfers heat through a liquid or gas is:
* f) h3 p6 a7 ~6 w5 }) y: i一种烹饪方法,通过转移液体或气体是:
% @4 G8 Y$ Z  X! o5 ?; T: XA:Convection 对流
6 x+ j, A% j! n5 C& Z
+ Z, P2 t' ]/ u  V4 _68.The cooking of starches is known as  烹调的淀粉被称为
4 r6 n% d$ u1 U1 I+ `A:Gelatinization 糊化! I# b$ G- V8 y0 o

, H- L) J, h) R# C" v2 p7 j3 n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& \5 g. I; x! W1 h$ ?
A:Braising 烤- _8 s9 D7 v8 Z
3 A4 `: y2 s/ I: M0 f* J, [. o# |
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:% r; Z3 n5 q7 f3 h2 i$ p) U
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
! Y, a8 J8 l. T( o) Z& p# h: t0 Q: L- h; Y) 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) X. e. l% @3 ^  z0 A0 J
A:Fumet 原汁
, w+ a( Y$ u% ~, ?7 n) h' c' \- k9 G6 X+ g3 L
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
' }  u: a+ T" }# {2 C. s6 wA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. U0 c. e: P" h5 K

" s- T2 b# e; _6 E5 d( ?73.Which of the following is a principle not used in stock making?7 A/ Q/ V, T8 g& C
下列哪一项不是用于制造高汤(低汤)的原则?
9 q& c/ S6 m% H; t2 h; f7 OA:Start the stock in hot water.开始在热水中操作
/ p- t. @# j5 G( I1 Z, Q
" B) q1 ]" K7 r( X& N& g4 ^+ m# u74.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6 z  e6 {& i* C. P
A:Remouillage 法语熬汤' B: z, }3 `8 I1 h; b2 A7 V
http://www.haibao.cn/blog/post/176242.htm
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