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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。$ |. L& T6 h2 F# F& _' G; z
& C+ I: Y4 O4 G- z5 \
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。
$ t* E6 e- i) G& Y* A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
# H2 J: k; n* B7 p( Z: ^1.Which of the following methods should be used to determine doneness in a New York steak?
" u/ @% A* p- p  t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)" D  j8 S8 a" {  h# H( w8 i# T
A: pressure touch. 压力触摸$ B, H) b1 {( F8 b0 H
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* E  w5 u7 E( p( P4 G: S6 {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
& S: v3 S0 z) @0 Z7 ?3 t: P0 XA: acid  食用酸
1 Z4 e& C; }* U2 t3.Vegetables are major sources of which of the following nutrients?/ H; y2 H9 f; R
蔬菜中包含的主要营养有哪些- C6 d3 y. h5 m; }9 W1 S
A:vitamins and minerals. 维生素和矿物质。
" c- j5 v* q0 z  G" |  Q4.Cauliflower is commonly served with4 ]3 U3 G, e, K0 Q
花椰菜(菜花)最常见和那种酱汁搭配9 R+ X9 N/ Y- P
A:Mornay sauce. 奶油蛋黄沙司
3 c: ~7 ~# m' Q8 T5.Which combinations of products are found in pie dough?
  z6 ~, _* n; 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??)' e5 I6 l! Z6 I8 |- y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 m9 }; m" Q- L# T5 n% z+ M3 A
6The French term for mussels is 法国语青口(海红)叫什么
; e3 I) `* E7 ^* U! M% x8 x5 lA:moules.法语青口,海红" Q& O- V' k  B, N3 L
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' O( e5 \! @8 l
A:faintly fishy. 稍微有点似鱼味
/ g( Q/ X5 N2 t3 g+ R/ a8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 H/ M# n" R6 @5 N% lA:2 days. 2天
0 {/ h+ ^1 q7 D9 I# g9.What are the principle ingredients in ratatouille?
9 J) q  m' U. y, J! }) L炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. I) e) a4 w# I; t! X2 RA:Zucchini, eggplant, green peppers, onions and tomatoes
2 C& V8 |3 h+ _) J7 E, Y$ }西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )" v. O' H% D; `6 g5 y) F: f
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 v% E# l, M5 n* h3 |' ?
A:cook food in quantities that will be used up within 20 to 30 minutes.8 `! Y" U$ y% K/ g& K* p( P
大批量烹煮食物要在20到30分钟内
8 _/ w8 s) H/ V5 M11.What person has the authority to issue a Health Permit?3 J6 n! Q6 X7 V* [  R: ~& T
谁有资格颁发健康证(卫生证)。
, j$ h" N6 O" o" \A:Medical Health Officer.
, Z, X$ m9 F9 E7 S7 O9 |- f医疗卫生官员。
5 ]" g5 l' N8 S/ n3 ~8 a  E12.For what period of time is the health permit valid?
6 U- X" a! X- ?5 B& h. B) E. X健康证的有效时间是多久?% H6 j; Q+ ~" x
A:12 months.12个月
3 i( f' F* E1 j, i1 Y2 L13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# k' K! [& O' X4 {, `在食物和饮料准备区,通风系统换气的标准时什么! |1 k1 `+ I( P- F- C% X- L9 U. Y- t
A:08 times each hour. 每小时8次
3 F6 h0 q& _2 \2 o) v- Z! p& ~! l$ H14。The minimum temperature for manual dishwashing in the wash sink is. v$ H# j$ V, s) z7 }) J
手工洗碗,洗碗池的水温最低多少度?
+ G: n% t/ i5 E8 V. CA:110 degrees F (43 degrees C). 43度
2 k3 v+ t; U# Q( ?3 }6 A* F$ d15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  |8 m; O) [, q" i  `8 E2 c/ G- d
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ C% L5 q: @  o
A:180 degrees F (82 degrees C).  82度
* O0 Q8 w! ~9 A0 P8 v, {: e0 N16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# _2 M4 o+ X9 r8 C- h9 n, w/ O
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 ]8 ]* x8 l4 G1 d0 o- L  tA:en papillote.  法语自己理解
9 P- n3 c% y. O$ ?6 G% y17。Wing or Club is considered a
0 Y) Z' o' O! U/ _4 R翼和CLUB 被看做是一种...- ]. M3 E( l" |* ~6 S
A:Bone- In Cut     带骨切
# V, ~3 O9 g. `! u  N3 `( d18。New York is considered a   纽约牛扒被看做是一种) u$ t8 r" w# W4 z& B0 D: P
A:Boneless Cut     无骨切- x- B* y$ w; e
19.In general, a court bouillon for freshwater fish will contain6 S4 a. ~; ^, ]& {. a
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3 f8 {2 a2 j5 r) l/ r$ u' n; n+ Q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 I- b! I: Z* j7 F5 v. X和做海水鱼同样数量的调味料和香料
; Q1 ~" U( R0 G20.Anise is very similar in flavor and appearance to
+ O$ F# ^  x& Q八角和下面的那种原料有相同的味道5 X) ~$ Z1 k5 j! _: {0 S% c7 o$ \4 v
A:fennel  茴香
* o9 J; O5 W  B. h( J/ p+ J. n4 r& r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' i+ F- b8 O6 i* T
下面那种原料更像大葱且有平面的叶子; |6 [) L: ~+ D# _
A LEEKS  似蒜葱 (这边人叫京葱)/ B4 ^2 y- S( m4 C9 R4 t
22.Which of the following cutting shapes refers to a small dice
% G2 C( R$ n& `9 D2 _下面那种刀切形状指的是很小的粒(末)
/ d1 d, W9 U$ K8 e3 y  OA:Brunoise. 法语: 粒或者末,先切丝在切成粒。, i( P* j; ~. y1 A& h
23.Oil is added to the water for boiling pasta in order to0 p1 k8 d6 T8 t3 X, _% g6 R% k
向煮沸的pasta (意大利空心粉 )中加油是为了
6 O( }0 e$ J  e, f3 \. cA:prevent the pasta from sticking and to minimize foaming action.3 I' ^  u  ^# c- N
防止面条黏合并降低发泡。
, n, ^" _: b3 a/ Q& y24.Which pasta dish features pine nuts and basil?; s$ @8 N* I9 {5 C8 x/ `
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 Y; ?" o9 C: [$ E; N8 |
A:Pesto.一种绿色的意大利面酱 7 \% c6 B3 ?* O( D9 P+ D0 R2 }
http://www.tianya.cn/techforum/content/96/563836.shtml
# `( ?) v3 N; v! O, {" ?
" J; t* l3 m# w0 _25.Which of the following is a spring vegetable similar to spinach?* y# z% W  T0 l4 Z
下列哪项是一个春天的蔬菜类似于菠菜?6 F) A7 S$ g/ V" x4 ]
A:Sorrel. 酢浆草。$ V, D( i. |0 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:
2 H. }3 p/ D. U2 @6 u4 V- ?4 }哪位厨师最早带来高水准浮夸的美食, Z3 [! O, r7 Z# L$ }! l) G( s
AAntonin Carême 人名 安东尼·卡罗美
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; s! C- ^; V3 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 @) t: e% i8 Q/ m4 s; Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' @2 f$ o$ Q* P6 m( N/ U5 {6 a! LA:Cast-iron stoves         壁炉
+ E/ X6 n5 p# Z8 L8 W4 @1 g+ hhttp://www.usstove.com/products.php?id=6
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6 R' P) K  E. t28.The French term used to describe the roundsman, or swing cook, is:
) O7 t! Q3 P5 {  l法国术语,用来描述roundsman,或摇摆厨师是:8 j# g' O3 o7 L2 \9 ]- B
A:Tournant   图尔南
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% j8 \8 P) V( ]29.Another term for the wine steward is:
( _3 G/ p& V/ p) l葡萄酒侍酒师的另一个术语是:$ f2 b1 D. k  H2 O3 f0 B
A: Sommelier 侍酒师
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) p: R+ }2 s: E3 C$ v30.Molds, yeasts and fungi are examples of a:
+ j+ `" m- j) s. H霉菌,酵母菌和真菌是一个神马例子
% \& ?8 Q( B0 O7 d/ X4 |$ h! xA:Biological hazard 生物危害
0 Q3 ?, z, P- L, x/ |
5 n" e' O8 w& U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! m7 L6 P" G# i7 r: E' B
根据加拿大食品检验局,食品的危险温度区在多少之间:
( c7 M# r& @: e' F; M8 t4 yA:40° and 140°F (4–60°C)     4-60度0 Z: L% d! r9 f! [

& {' E# \" ~/ `& Q# n1 D32.All bacteria need the following for survival:0 C1 `6 f$ {1 y8 {; `' A9 [
所有细菌生存需要以下哪些内容:
$ s( S% r0 |+ b% \5 o2 ?. l+ `A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* A8 r; b$ B5 i& r9 D5 ]3 U/ ]1 P% ^
/ u: Y; r; h. @( [
33.Which of the following correctly represent critical control points in a HACCP system?2 n3 P1 B7 G, E
以下哪项正确表示了HACCP体系的关键控制点?
! B0 S, F" q  W' pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % B: X& X5 t4 N0 v5 V" S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 ^% \& ]& ~8 y! p' P

" ?) S+ }; T% l$ e, ]" t; d8 [' G34.Which of the following is not an example of a carbohydrate?
2 _% c$ x' A" G$ f下列哪一个不是碳水化合物的例子?
  M/ q( L, r* H2 r. `A:Essential nutrients 必需的营养物质# G* d" o' F/ T2 ]( i/ r! Y' {
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35.The process by which a liquid fat is made solid is called:' A5 g2 f) ^0 U1 \+ ^/ [/ p, Y
液体脂肪做成固体这个过程叫什么
, L1 H2 M- E* w, W. f9 zA:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
; j5 A( ?% ~6 u( j' {# P下列哪项不是脂肪替代品的一个例子
  ]% P1 i1 @( v( M  d( \A:Acesulfame K  安赛蜜K表
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; v, ?- X5 c1 g) l37.Health Canada requires that a product labelled "fat free" contain:' e! e) h& Q+ |& H$ R  m/ V
加拿大卫生部要求的产品标有“不含脂肪“包括:, _& u0 G) @/ P
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; o! k2 U. t& Y& u7 T

0 Q( U3 C1 r  v2 F38.Which of the following is not a problem associated with converting recipes?
/ K8 x4 R5 R6 g5 `% n下列哪项是不相关联的转换配方问题?
$ k9 i1 l# B* c8 e6 \A:Unit cost 单位成本
6 s: y2 z4 C$ X/ b! k2 S3 A0 ]2 F4 s, u/ T8 G' b, `
39.The condition or cost of an item as it is purchased from the supplier is called:
9 c8 \" l- R* j9 O1 }% V/ z3 C从供应商采购的物品的品质或成本叫什么2 g, I' q+ Q$ z6 \- {( ?' K
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:0 n0 j2 X) B" c& B; Q
在新货到来之前用于日常所求的必要库存量叫什么% U% J* m- b) I& c3 W
A:Parstock 基本日常最低库存1 a5 n7 y1 C5 B
0 ~' w% @# o  s0 _2 X% r3 ], i
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% a" [2 I3 x# o% o4 y! k下面那个缩写是用来表明正常库存流程?$ n& S: v( d8 e' n8 n$ i( n
A:FIFO=FIRST IN FIRST OUT 先进先出: {0 D( @# \) c

7 R" g5 r1 z0 s4 l+ m- z1 W42.Which of the following knives is used to turn vegetables?' d6 h+ C! g, z# u7 f
下面的那把刀是用来打开蔬菜吗?7 s8 z3 `& n# S; n9 n
A:Bird's beak knife   鸟嘴刀
% w3 J1 {+ h7 B# R: w& jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 [7 c( Q! p1 i% I

& D7 g  k+ q% y% K6 V8 ]; O: x# }' k43.What is an instant-read thermometer best used for?2 u0 i" p) ?9 D9 |5 S
即时读温度计最好用于那方面?+ t8 n( i" s( }4 h9 o- O2 Y+ @
A:Checking the internal temperature of a roast 检查被考物品的内部温度% r/ w9 A! Z$ y# _

4 f' n4 i/ h5 F' J6 `( B% t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' X/ p4 k3 K0 u# T1 s, P" U9 }下列哪些金属材料受热均匀,通常用在铁板而且非常重7 |$ A: k# I: w, b2 X8 a
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; _7 j$ ]' p/ E$ z
哪件装备下面有一个可移动的碗和一个S形叶片?8 J, t. _/ y& H, e  R% y  K) \
A:Food processor 食品加工机
' h" H/ C1 K) \* g7 [http://www.google.com.hk/search? ... iw=1263&bih=572
; ?$ I( d, f  m5 ^# m/ Y( u6 I
& T' M7 b7 V2 g' T% @0 A, Q! Z46.Which of the following is not a rule for knife safety?& p& [+ Z3 ^0 z9 H, ?  j
下列哪项不是用刀的安全规则?5 X/ r& o3 M! t- _" V% L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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. k. \: J' O. Y! F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' ~3 I- a+ [# O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ Y( w( |* l+ D* c, W  }; J7 n. p6 P
A:RondellES & C( }& D. N+ {, B& E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* @- a0 a! ^/ g+ B8 d" k, w
2 i& X' }0 }2 [" e( |
48.Which of the following is a diced cut used to garnish soups?
6 V* k! K% t9 q3 L, h; Q0 s9 A3 q下列哪项是切成小方块用于汤的装饰?) y# k  B7 B. T& f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ o  l* j4 R. k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* h& ?: M8 e8 Z" V, M5 i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!!——
% x0 M# B) J: @9 r9 wA:Gaufrette
6 e' u4 {3 p! y8 v7 |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% R: x! k9 H! W- v& xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 f, Q2 N- B% P- f. T; b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 B+ {6 `  J) t
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; i2 Q, v0 F1 y" H; i, \
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)
1 E6 [; ~7 U  sA:Cilantro 胡荽叶 香菜
" O6 x$ p/ ^) m$ v; ?# Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- j; n( g- Y+ C0 \4 Z2 Z; R1 T
7 A9 Q) B+ |) l( Y! q. J
60.Allspice is made from:
: [! \. w  s: ?8 f6 j- q1 Q: Z 多香果,  多香果香料是什么
1 v( Q/ [) F, l/ l+ Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* C6 ^* [" E. u, A4 x; dA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?3 \7 D8 Q. H1 y. W7 O
下列哪些是用来做香包德épices?
0 A5 R2 E  I3 Y+ n& k0 a1 a. \http://www.sachetcatering.com/  Z$ M# \5 r- A% R* _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" o& N; C% K4 |0 a  q# L
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62.Which of the following condiments are not soy based?: E3 h/ I: \% J  p+ `$ R$ x. `
下列哪项不是酱油调味品的?
1 E3 V6 E* d3 A7 P: H8 cA:Wasabi 日本辣根
3 R2 A! ]: {- ^0 n# Q1 x# f/ Q4 n. F
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 v& T; `* u8 U
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:$ _: Y) U% a0 S+ O3 }
A:Pasteurization  巴氏杀菌
% L' H# U1 F. H; a4 @, Q/ W  O2 j  P! E8 y$ N
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ \9 x6 r' _; H8 c' ^下列哪个步骤是不是正确的蛋清搅打程序?
2 U- e' `. @& q- p7 Z' f' UA:Allow to rest before use. 允许休息后方可使用。+ ~" `4 \5 V% r

4 B4 X2 c, [( {  O65.The weight of a large egg is between:一个大鸡蛋重量介于:6 Z- A' H+ a: p  F! @
A:56g and 63g 56克和63克
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) y& z" d6 U8 h* w% |% b+ Z! w. I; m66.Evaporated milk is a concentrated milk that is produced by removing
# |/ I+ ^5 n3 K/ |: [炼乳是一种浓缩牛奶 是去除什么做的) H; u+ c# K* S1 l7 a
A:60% of the water 60%的水
: r8 U8 I; }6 a% b8 W3 ^+ K3 r
: P) ^8 Q8 A0 m" b  {7 `9 U' d# l67.A method of cooking that transfers heat through a liquid or gas is:) ]% }# `( H8 |% A& L# m
一种烹饪方法,通过转移液体或气体是:% Z8 E) N2 S  k( ?( m. [
A:Convection 对流
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. }, n1 @* x* C. C68.The cooking of starches is known as  烹调的淀粉被称为, J) e* ~! M& `, |/ e, c2 ^
A:Gelatinization 糊化- Q- J. D9 ?/ [8 j

4 a+ d8 e2 c" P2 \+ C& l/ e1 |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 L# F+ I7 v2 Z, e
A:Braising 烤
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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:* q3 T( p5 k: l! r6 B
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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& A7 D3 V, a8 Y: O2 M4 w71.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
+ F! y8 c; J* wA:Fumet 原汁) e4 T, z5 Z0 B: h  \) c! H4 u2 I$ ]

  F+ T+ E0 X4 \# q3 l1 j72.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
3 f8 s" P- \$ G, S2 m$ l2 MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  |. m" i, S+ {% e$ k2 L% g5 [# B2 h9 m4 E4 [
73.Which of the following is a principle not used in stock making?9 P& C9 b; n3 ]
下列哪一项不是用于制造高汤(低汤)的原则?
# K: F+ f0 S& t( FA:Start the stock in hot water.开始在热水中操作
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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
* t3 q& j( t1 E8 p9 |* Z7 NA:Remouillage 法语熬汤
/ P0 r$ C/ \1 u# i9 B: Ohttp://www.haibao.cn/blog/post/176242.htm
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