埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10135|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。+ ?2 B2 ]+ C1 W- x+ Z6 [

+ b* y+ z* m6 h8 [1 _+ 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。9 K8 i# U  `2 o+ Q6 ]/ z0 y
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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" h' V0 c) K5 @2 v
1.Which of the following methods should be used to determine doneness in a New York steak?0 o( x+ C* H+ E5 c/ x2 ?7 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), b( M5 p( |: ?8 `7 O: @' C
A: pressure touch. 压力触摸" W. d2 h8 X" n0 A. W
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' S- R$ n, I4 q* X! P- P% h
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 r; S8 J2 p* G% J' R) q) ^6 KA: acid  食用酸* ~. `$ f: i! h- h7 h6 y
3.Vegetables are major sources of which of the following nutrients?
* E4 R4 F2 y; t2 Z3 H: l+ c蔬菜中包含的主要营养有哪些
, T; t  @8 y# A# [, w0 pA:vitamins and minerals. 维生素和矿物质。
  k$ F: O9 K- Z4 e' z, A7 A4.Cauliflower is commonly served with: g( H8 D& k- u3 B! h2 H8 _. z% b
花椰菜(菜花)最常见和那种酱汁搭配
+ A" R% ^, q( _- d9 zA:Mornay sauce. 奶油蛋黄沙司
2 ]4 k& j, p3 }0 c+ t5.Which combinations of products are found in pie dough?
$ S# x5 v; [# J, Q, W$ g4 N( _+ s7 x/ s下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ s. P0 c, F9 ^2 L5 z& ?
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! I9 d/ k7 B0 y& R: A' j
6The French term for mussels is 法国语青口(海红)叫什么4 e- L2 `+ B; ]( o' P
A:moules.法语青口,海红
. |8 U" P' F; t  |) Q6 H& T7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( V" L3 n1 `8 z! k- n1 ZA:faintly fishy. 稍微有点似鱼味/ q! W7 a; m+ i9 A! @) F
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 F. n) s/ S' ]4 _0 P8 w
A:2 days. 2天
/ z+ `1 v( E# y9.What are the principle ingredients in ratatouille? 3 e  B  r# Q* V+ J3 x: R0 H: K
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 }% `+ S; R  e# N: U$ @
A:Zucchini, eggplant, green peppers, onions and tomatoes, t* j3 W; c! m/ U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ ~" ~& V; c' y( Y, w9 T$ s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% U8 `1 H6 ~$ _$ R* t4 ^A:cook food in quantities that will be used up within 20 to 30 minutes.
5 g; V+ J1 A3 e8 S( `大批量烹煮食物要在20到30分钟内
7 ~  L, h/ d) q# X0 H8 y# h11.What person has the authority to issue a Health Permit?
3 ?) a* k* v1 B$ J8 x- [: o谁有资格颁发健康证(卫生证)。! L; u+ Q& k9 g  J
A:Medical Health Officer.
5 I8 {/ l  O4 E0 I# n医疗卫生官员。
8 o. T/ S, D. p+ L0 j12.For what period of time is the health permit valid?( S! e- R: X% m
健康证的有效时间是多久?
  z; L8 B4 M# L! KA:12 months.12个月
$ O& S" T( N! _( j: k: l' Z6 O, r13.In the area where food and drink is prepared, the ventilation system must be able to change the air% B$ Z+ F0 S8 `1 k  U' \" H
在食物和饮料准备区,通风系统换气的标准时什么) Y2 X- [1 Y! m
A:08 times each hour. 每小时8次
. l: D2 h+ ~7 l+ [& {  P14。The minimum temperature for manual dishwashing in the wash sink is
9 w. V2 y; J  X: `( L手工洗碗,洗碗池的水温最低多少度?
( y5 u7 A- F5 n! k; j+ K2 f; OA:110 degrees F (43 degrees C). 43度7 \- J& t  l6 J$ ]- C. P( }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- ~7 B& ~" H- ~
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( Y& c0 [' y; _4 f3 v$ B4 E: q9 u) cA:180 degrees F (82 degrees C).  82度6 h+ G% v; v: F6 w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# H9 ~! C( W% y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) |0 o# r7 x: e3 `# I' \
A:en papillote.  法语自己理解3 b7 O' S3 c8 B3 Z" ?
17。Wing or Club is considered a
& ?% N$ A$ n0 M: |翼和CLUB 被看做是一种...( i9 X/ O  O! f8 D6 Y1 C( D  x  c! D
A:Bone- In Cut     带骨切
" _. o! o; c& Q- P+ z* c0 }. _18。New York is considered a   纽约牛扒被看做是一种* Z2 \: ?7 z4 Y$ Y
A:Boneless Cut     无骨切
, O/ Z7 W' M2 m3 Q19.In general, a court bouillon for freshwater fish will contain6 x  u% h3 ^: \. 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% Z' x! F, d& x, i0 L( v! w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 C/ R+ n! `* _' ?2 ^; m  E和做海水鱼同样数量的调味料和香料2 f8 `9 c9 G2 K6 |0 R+ O0 |% Q
20.Anise is very similar in flavor and appearance to0 v( I/ X7 ^( \8 W" r4 e5 w
八角和下面的那种原料有相同的味道
* k+ m, i# g' e2 X0 s  lA:fennel  茴香
0 p2 k' x, X4 t4 T+ O, A! `5 j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 s2 L  g# X" P8 c下面那种原料更像大葱且有平面的叶子0 m9 E- s6 I2 C9 Y
A LEEKS  似蒜葱 (这边人叫京葱)
1 ?# k) F5 x$ m4 Z$ C# _7 M9 j; q  k22.Which of the following cutting shapes refers to a small dice$ {8 N3 e& K) y0 a
下面那种刀切形状指的是很小的粒(末)( `9 W) j2 v- G. l
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 f& q4 I4 g: `) _) u0 B# T; R23.Oil is added to the water for boiling pasta in order to4 h! E% t0 R4 N5 t' x6 B; s
向煮沸的pasta (意大利空心粉 )中加油是为了
* R; _  g9 p! J% }# B9 fA:prevent the pasta from sticking and to minimize foaming action.0 F  m7 C* _5 d
防止面条黏合并降低发泡。6 _2 B& i3 H) L  W4 l1 f. w: r" o
24.Which pasta dish features pine nuts and basil?- d& [8 p3 M' }& I4 D1 u
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 U: X9 s8 u& r% T# J2 C% XA:Pesto.一种绿色的意大利面酱
! A6 a! z5 p" J7 |% Lhttp://www.tianya.cn/techforum/content/96/563836.shtml' L- T4 U/ m  _
1 \9 y4 S+ x9 @. {3 C
25.Which of the following is a spring vegetable similar to spinach?
* z! Z. k2 @+ d) n! w下列哪项是一个春天的蔬菜类似于菠菜?' L' U4 U/ R% e& i* q7 r/ K
A:Sorrel. 酢浆草。
. n& }( E5 O- vhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
理袁律师事务所
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:- _+ g6 v- o0 S  e0 S& I. J1 N
哪位厨师最早带来高水准浮夸的美食
6 a9 U+ z4 A3 N9 `, w9 QAAntonin Carême 人名 安东尼·卡罗美
4 u  o) R# C' q3 {2 h# R; G$ g
! e( C7 P# W- ^  o' J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  I; O8 X5 M7 W, d$ E) 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 。
0 ]; H8 z7 g1 c. E. Y; Z6 MA:Cast-iron stoves         壁炉1 `- ^5 A) ~+ J# G+ D
http://www.usstove.com/products.php?id=6
9 F* d* Z# |- d- R! S3 Y- @5 I5 t8 x( _. p7 o: \9 X. E# q$ {9 {
28.The French term used to describe the roundsman, or swing cook, is:
9 R  E% [" h3 u! b法国术语,用来描述roundsman,或摇摆厨师是:
: ^+ d6 \& g7 o/ Z; B* CA:Tournant   图尔南9 f7 p& c* u" d  z/ ^- Z! n' ]
! F# T1 s' C; R% p/ O
29.Another term for the wine steward is:% W+ ^* Q& l9 P# A+ }% b0 }- O
葡萄酒侍酒师的另一个术语是:9 ~7 h) j. \- O6 j# A
A: Sommelier 侍酒师. W# r: A# ^& k4 ?( V0 W( m
: @. ^8 m/ x( q* z
30.Molds, yeasts and fungi are examples of a:
' b9 [/ x6 V8 r5 q  y* z6 u6 O霉菌,酵母菌和真菌是一个神马例子
0 _" R/ K* M1 R" ZA:Biological hazard 生物危害
: ]' d3 G1 P7 o5 N' b! z6 h) K8 d# m; O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 \' H) Q6 a3 o4 V5 S; n& m根据加拿大食品检验局,食品的危险温度区在多少之间:1 b6 A8 F" w6 s0 X: X8 I
A:40° and 140°F (4–60°C)     4-60度
  c: C  u2 a# C5 _4 n3 r3 {( H9 p. {7 P
32.All bacteria need the following for survival:
0 i6 {1 ^6 ]) V% Z  d' f# j所有细菌生存需要以下哪些内容:4 V; F+ ^# B( u9 Y0 g: I" H5 j& b
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% T( r8 r/ ]! u% o, U3 P8 ]

- B5 ]7 X- m8 M; H33.Which of the following correctly represent critical control points in a HACCP system?
( a3 D5 s" X/ H/ s) @" r0 ^. b以下哪项正确表示了HACCP体系的关键控制点?! _) P7 x0 R3 F- R' W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & i0 ^. F+ O5 P2 P
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, f/ d7 }, f+ r1 X; e6 y0 x( u& m8 w$ c( q: e1 v
34.Which of the following is not an example of a carbohydrate?
6 ], T" E: W2 W* n. j! V下列哪一个不是碳水化合物的例子?0 z; l' i4 {" Z9 ~
A:Essential nutrients 必需的营养物质7 Q' w$ z: x! Y$ M& z& d9 T
5 O  e5 ~5 p; L% n
35.The process by which a liquid fat is made solid is called:
; t5 {" T* R( ~液体脂肪做成固体这个过程叫什么9 Q# _% L" Q6 ]5 j) H5 c" K! ?
A:Hydrogenation  氢化
" ~% ^7 _! o. H% o" s. g- h; K& I
36.Which of the following is not an example of a fat substitute?8 q% _' U, B, {1 w/ f4 }6 W
下列哪项不是脂肪替代品的一个例子  }( z! k+ M$ J% Y. ^0 T: a) m
A:Acesulfame K  安赛蜜K表9 `. c, S; R8 ~
% A& f$ }# j/ v: ?
37.Health Canada requires that a product labelled "fat free" contain:& A) c3 N# W4 u+ X- _) f
加拿大卫生部要求的产品标有“不含脂肪“包括:1 F6 Z: P* S8 P" T0 x$ l7 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 R( j  H( i. `0 x
# I3 [# M$ m6 L2 q. q
38.Which of the following is not a problem associated with converting recipes?
8 C- Z8 @1 {/ c& Z" R( X! ?$ v8 x下列哪项是不相关联的转换配方问题?
# _# L% Q! F3 r0 {$ C5 u7 U$ BA:Unit cost 单位成本& s5 o4 W  p$ h% M" I

; A, b! y, k* d0 ~8 ]39.The condition or cost of an item as it is purchased from the supplier is called:8 R5 M' Y. G# X' j+ C
从供应商采购的物品的品质或成本叫什么- p: M* X8 t3 V
A:As-purchased cost 购买的费用
* a- ?  m+ [6 w$ B3 Q% F0 O1 h- {
40.The amount of stock necessary to cover operating needs between deliveries is known as:
) m: W1 B5 \1 Y  a& b$ R: i在新货到来之前用于日常所求的必要库存量叫什么
) }/ y7 @; @* w# i. XA:Parstock 基本日常最低库存2 l: ~) \6 Y! h4 t. S& w

0 O: r7 c8 S4 K3 B6 g% [41.Which of the following abbreviations is used to describe the proper rotation of stock?( K" ^; ]* X2 N3 p1 z- r/ l
下面那个缩写是用来表明正常库存流程?" \6 q' H+ b6 s
A:FIFO=FIRST IN FIRST OUT 先进先出, @; n& ~: t& k/ M0 \! N/ ?# G

% Q; X; E" R# u. Z+ ~42.Which of the following knives is used to turn vegetables?
0 c  F( C! \! R下面的那把刀是用来打开蔬菜吗?  }7 M7 j! ~  \4 K2 w; X' D
A:Bird's beak knife   鸟嘴刀
7 o+ K) {* n' m+ Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) C/ n; |( X0 w

5 X/ R. m, c  U- p0 d43.What is an instant-read thermometer best used for?6 D5 ?3 r, k- G( K1 O
即时读温度计最好用于那方面?
2 ]3 u7 J/ O# X1 y6 [, {+ HA:Checking the internal temperature of a roast 检查被考物品的内部温度
2 x6 @. v# ], X  P# D+ A) K5 I+ N1 ?# u8 H& W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 h1 t* E( R% Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* c* |) T& M4 n5 ~A:Cast iron 铸铁
3 d2 y; V; y$ J$ Z3 z
! f9 S+ g0 B6 b  E( `, w4 }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& M0 ]1 G- ]/ G  c$ b! ?) L$ j: s哪件装备下面有一个可移动的碗和一个S形叶片?: \( \% L! z7 [7 W; S2 F) F8 C
A:Food processor 食品加工机
2 Q6 W( g' Z. ?9 Q) Fhttp://www.google.com.hk/search? ... iw=1263&bih=572$ a) |" L- B- e+ u

) w" ]" I0 I7 C$ q* a  L46.Which of the following is not a rule for knife safety?
* L7 w7 ]" A) a) V  L2 @下列哪项不是用刀的安全规则?
( S5 ?8 A3 f$ ?4 [' u; A  NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 j4 y+ W" ~  b) j/ T  g  S6 }
+ i' |" _, r3 e- T: G2 ^/ c8 }
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 U; y2 s6 t* b. r7 \6 D! b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 U" L) y4 k& D& U( @/ S/ ]
A:RondellES
1 @) i! q) Q9 S" W5 k1 W( r2 K% fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
) G% E) O5 E- x8 g+ N
/ `& ^2 J: G9 j) A8 x48.Which of the following is a diced cut used to garnish soups?
' O  I# c) @/ R1 w/ X8 y下列哪项是切成小方块用于汤的装饰?, }2 ^- [' ], w" \  V- p
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# g+ b! x7 J2 F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! L* y  M+ \8 P
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!!——* Z3 S- x  p; E
A:Gaufrette 0 m2 [! L( r" O+ ^1 L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. t: m$ V5 O+ q" J! _- e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" r% |0 V0 C4 s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, ]9 W3 p. t- A. f( s8 [" R" `2 K1 U6 i
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 n/ _( L3 G1 G8 [* T: 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)
- `8 d3 G4 H) YA:Cilantro 胡荽叶 香菜8 M8 F7 V( r5 H4 t1 v" b" y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* ^( \1 S! Z$ B

& \* z: u8 h5 _3 @8 K  p" t60.Allspice is made from:8 ^* Q% p- }5 @' C! L
多香果,  多香果香料是什么
" F2 n% W% q/ c! ~8 Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 s( J( h8 F1 M' ~A:A dried berry 干浆果
  _! n' M) i8 J' I: b3 T: V
9 h/ p9 J; [6 v61.Which of the following are used to make a sachet d'épices?
; K3 g2 j2 `- w! C5 R; k下列哪些是用来做香包德épices?
. l' N, S0 O' F$ T+ N' G3 Khttp://www.sachetcatering.com/
! S( n+ e. T: `( `  H; hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 y8 j. |( s) p8 |  d. m. A' ^) {. A5 Y! `3 _
62.Which of the following condiments are not soy based?; I, G# x1 c: P. S
下列哪项不是酱油调味品的?
* s/ }! \. T* W0 M5 MA:Wasabi 日本辣根
9 }( g; l6 h/ R# R
0 o" c$ |7 w0 a# a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. D4 B7 B8 N0 `0 A, P& j8 z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:
& g* @0 p& J3 G' H4 s5 Z0 TA:Pasteurization  巴氏杀菌
7 y8 K/ T! o9 k. J% R2 q1 M
. ^" D' l, x4 f/ ^64.Which of the following steps is not the correct procedure for whipping egg whites?
- k' c' g, H3 |下列哪个步骤是不是正确的蛋清搅打程序?
# m2 S- A# Y* m5 B+ N% kA:Allow to rest before use. 允许休息后方可使用。
3 N/ i( e2 g3 x8 l8 A* {$ I& N7 Z. \
) Z2 i9 ^- h% Y+ m. M65.The weight of a large egg is between:一个大鸡蛋重量介于:* F( T0 j2 s- i+ H1 i$ }% X/ ?
A:56g and 63g 56克和63克
; l1 _0 ?* i" B; Z, {
9 u3 m( H( A7 [5 ~66.Evaporated milk is a concentrated milk that is produced by removing
2 m8 b, k; A4 ~; _- \% |7 @1 M* G+ s炼乳是一种浓缩牛奶 是去除什么做的6 W4 D/ s! h  _4 n
A:60% of the water 60%的水
5 J; i2 {, [- y" \& U& `1 {4 C5 F( y. |% R& x$ B
67.A method of cooking that transfers heat through a liquid or gas is:8 }3 v$ {: D. C/ |( y8 I1 u; s
一种烹饪方法,通过转移液体或气体是:1 l& _; b7 S' G9 |
A:Convection 对流' I' [. v  ^/ e+ P* L0 T4 Z
6 X) v+ g( ^4 z4 L% J) R% ~
68.The cooking of starches is known as  烹调的淀粉被称为" h5 r1 @" l" C
A:Gelatinization 糊化
0 A/ w3 A9 n% i* Q9 H' z3 ^% f* i. T6 W5 b
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 g1 S) B: S- u5 a% C. gA:Braising 烤
+ c1 k3 T5 F& t" u6 i0 M8 `- ^( f0 A) a9 z1 s5 H/ n: n
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:$ J* M$ J8 `5 K0 E  o2 m4 I
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ u4 e$ Q* o. m/ X2 a

0 x; j6 F4 P8 d# C; ?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
% H/ B  s. i3 }3 Q9 }( V- FA:Fumet 原汁
- V9 U/ E: J8 L9 W0 K; s8 O# K# [1 M! o& x' ~( j9 G  ?; ]
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, P  m! {/ Z0 \, v
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
- S1 e+ B( d% b  S( M; z* F; y/ s
73.Which of the following is a principle not used in stock making?
) K$ I) S* n# a$ [8 p" Q下列哪一项不是用于制造高汤(低汤)的原则?# ~" M3 Q8 i- \. y, f) s0 q
A:Start the stock in hot water.开始在热水中操作
9 \/ E$ |$ m% Z4 P
4 `, H) i( h4 v' e, n74.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
/ T7 A* ?( t  H2 j$ j& {A:Remouillage 法语熬汤+ `0 i" z- u5 N2 C5 q! m
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-7-15 12:40 , Processed in 0.181461 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表