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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。# ~8 h. X- J5 J- i8 D) z9 T
5 g$ f* q5 [4 G$ ]3 z
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。  t4 z& ~9 r6 j9 `' ?8 a
另外,我还会找一些资料方便大家学习。
大型搬家
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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4 C0 U5 W  l, a& ]1 v
1.Which of the following methods should be used to determine doneness in a New York steak?
$ i$ r; |: O' e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)2 \! L" p, G' ]
A: pressure touch. 压力触摸
3 w: I6 t+ D0 l+ W* L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# e2 L- u: Z$ D3 o3 B; \* 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! I: e/ d& ~& c  _0 {8 @- W
A: acid  食用酸
$ f; {9 D: M' p0 T# t3.Vegetables are major sources of which of the following nutrients?
/ q% \5 l; v: z/ m0 t5 l3 I/ k蔬菜中包含的主要营养有哪些
, p3 g8 ?" L: M* b1 N% lA:vitamins and minerals. 维生素和矿物质。
9 x% y' u9 f' A0 D$ n; P4.Cauliflower is commonly served with
5 {, j7 S& v& E  _8 K花椰菜(菜花)最常见和那种酱汁搭配* \$ e0 i- v7 ?( ^) C  H: \/ O# P
A:Mornay sauce. 奶油蛋黄沙司" a: r2 d  \3 |
5.Which combinations of products are found in pie dough?
5 D7 a& e8 r% z% \: a! o1 I6 t+ h下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)4 L6 R& c. y0 ?2 i6 q! Z
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' |! R. x9 C! w2 `% v7 D; x6 r
6The French term for mussels is 法国语青口(海红)叫什么
& m+ H4 J. `$ ^8 n+ kA:moules.法语青口,海红" ]. J) g0 g- {* s
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 r+ j2 B% {3 A8 O% U/ V6 b
A:faintly fishy. 稍微有点似鱼味
: a5 z* `) Z( j$ H' ]0 w5 a8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& p. F+ t8 W9 Z$ PA:2 days. 2天$ B5 Z+ w) ~3 E
9.What are the principle ingredients in ratatouille? 5 ~2 M$ M2 E; b  H. k& U% k! j
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 d+ c) J7 H8 ~- u+ X1 \
A:Zucchini, eggplant, green peppers, onions and tomatoes
) G, X% x  X& |2 g  R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( I9 {) H* a5 U0 R( c" C
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 c& y# ~" E0 W6 F1 Z% _6 k
A:cook food in quantities that will be used up within 20 to 30 minutes.; \+ R3 M. D( k0 J
大批量烹煮食物要在20到30分钟内
& P9 f. \. P5 e7 z9 r4 P11.What person has the authority to issue a Health Permit?7 f8 p3 x. M2 ^, a: ?1 u7 i
谁有资格颁发健康证(卫生证)。# ^+ t, o0 B8 P2 `8 p+ u
A:Medical Health Officer.7 g1 y) k! N0 D' d0 O
医疗卫生官员。
" C$ p# k8 S" m! `$ z& O5 N' d12.For what period of time is the health permit valid?
! }0 q  T* @! r健康证的有效时间是多久?
; L8 Y5 I6 X7 _# x4 S( `+ W7 yA:12 months.12个月# _  w4 K% ?/ U! C9 H6 ?. I
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' b6 U5 y/ }8 p4 w8 j! o! m8 P* H
在食物和饮料准备区,通风系统换气的标准时什么% e5 B* q- h0 C% U  E6 ?
A:08 times each hour. 每小时8次
) E, W6 I' Y* j+ J  {! H$ `9 x14。The minimum temperature for manual dishwashing in the wash sink is
0 @$ \0 j& i, m+ X" [6 d  ?手工洗碗,洗碗池的水温最低多少度?
- N+ ~$ j. Z: B! e4 ]" PA:110 degrees F (43 degrees C). 43度
& @. S% A8 S  k6 s2 E, Q" F( Y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 ]* b# ]  j9 ?# L- o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 n; f4 z/ E' x
A:180 degrees F (82 degrees C).  82度
! X" r: [: P. u" n3 ~9 V16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 @; R+ v* v& V1 V5 D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- Q  H+ o0 F, g' l# O4 y- g$ x
A:en papillote.  法语自己理解& w* a- B% U( \' \* E( h; K- o
17。Wing or Club is considered a+ B, ?/ i8 j4 t$ l' a$ a
翼和CLUB 被看做是一种...& v  C4 j! d% @# i8 B6 P$ V
A:Bone- In Cut     带骨切% R; K$ A) V" S7 ~
18。New York is considered a   纽约牛扒被看做是一种6 _9 {0 M8 W2 [7 |7 I: t; w
A:Boneless Cut     无骨切
; O) x! r4 ~! ~4 R& E6 u) o0 {19.In general, a court bouillon for freshwater fish will contain6 ~) R6 V4 S7 h3 U0 K% ]; H
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
) ~& I( d9 A; O& j/ T$ ]A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ r  a+ n3 y* Q, ]5 F; U* [# ^
和做海水鱼同样数量的调味料和香料
' O9 U' e) F7 T$ J20.Anise is very similar in flavor and appearance to+ |  M6 d3 [; p( [( u9 @" a
八角和下面的那种原料有相同的味道
# J% C! R* B8 W8 X* b% C! m; \4 ]  FA:fennel  茴香
5 M. a" `" u# d! m21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: B1 j# g" t9 n$ }, W8 v" F6 t
下面那种原料更像大葱且有平面的叶子4 a$ o8 M* S/ Y( L  @* s5 R2 l
A LEEKS  似蒜葱 (这边人叫京葱)# H! [% D) ~9 E, R; F' v4 S
22.Which of the following cutting shapes refers to a small dice. z! D4 R7 r( ^5 ^5 _0 E
下面那种刀切形状指的是很小的粒(末)
( K+ Z0 F4 `: Y  R/ @2 {, SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。) }! m2 y: L! r: v$ e! y
23.Oil is added to the water for boiling pasta in order to
0 a! g4 Q, A* F6 p  ^& e' k. g向煮沸的pasta (意大利空心粉 )中加油是为了9 U7 _. o7 l; t$ Q" n1 Z
A:prevent the pasta from sticking and to minimize foaming action.
3 o6 l( H4 x1 Q. U# f3 K防止面条黏合并降低发泡。
/ J5 V' m6 C8 F( A" ~24.Which pasta dish features pine nuts and basil?' G8 _" p- B  k3 ^: _$ ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- U& [+ T; r, _: D+ R4 I
A:Pesto.一种绿色的意大利面酱
, }' b, }5 t: jhttp://www.tianya.cn/techforum/content/96/563836.shtml
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; f( l, j9 s* o$ q' ?* O25.Which of the following is a spring vegetable similar to spinach?
( e3 {2 F& |+ r/ F下列哪项是一个春天的蔬菜类似于菠菜?$ d1 y! {" b9 Z
A:Sorrel. 酢浆草。
& v  D" P' R  Zhttp://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:
. _  T9 J; I; Q, h哪位厨师最早带来高水准浮夸的美食  }- J; L8 c; c3 o! O3 U
AAntonin Carême 人名 安东尼·卡罗美7 Z( x7 m: q9 e$ _

! M  @0 i4 [4 E' b' E3 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 J, v9 z: m8 ^* @  u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 M& t' g; l( Q! @- m1 WA:Cast-iron stoves         壁炉1 s! A, C8 X4 W: c
http://www.usstove.com/products.php?id=6
8 O* Z; V4 V8 |3 x; d' g6 J% M& l% `: Q" M
28.The French term used to describe the roundsman, or swing cook, is:6 l7 ^: n  U6 c  J: X6 O- R
法国术语,用来描述roundsman,或摇摆厨师是:
) l1 n; L, L+ O3 L8 S) }A:Tournant   图尔南
0 z4 q, A+ A/ N7 c3 q2 F4 b4 e) m+ B
29.Another term for the wine steward is:- w" e4 @( g1 H, j5 K; y4 a( I
葡萄酒侍酒师的另一个术语是:
0 _& K8 p9 `5 u. _) A* ]A: Sommelier 侍酒师
* s  u9 @1 ?2 L! w) ^, D  M3 q. n
30.Molds, yeasts and fungi are examples of a:5 D/ \) X. `2 m
霉菌,酵母菌和真菌是一个神马例子
8 L! i6 B4 ]0 G5 Y* R% b2 oA:Biological hazard 生物危害0 m4 K# Y% @+ x
- U' [! f, a; Q0 l( z0 h! K! W
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- P7 r8 u# p3 H* y根据加拿大食品检验局,食品的危险温度区在多少之间:
, C3 a6 z0 i) e& @* A- {A:40° and 140°F (4–60°C)     4-60度) H3 c# J6 W. P# O7 X

9 _: |) Y* k1 `& Y/ O) {8 i) I32.All bacteria need the following for survival:% ^; j0 E6 A+ }
所有细菌生存需要以下哪些内容:
/ A1 H6 y  s* g; z" BA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 `2 ?* x* [- k/ |. s) @
) Y$ U1 R# g" |: a' V# T7 u
33.Which of the following correctly represent critical control points in a HACCP system?8 C5 J& z! p* e. Z- ?
以下哪项正确表示了HACCP体系的关键控制点?6 q! ^: F$ i) D. |( H+ c& L8 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   Y, {2 m# `5 _) O( J/ U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ y( Z1 p3 b; [6 t: Z

& M( H+ j. E( x" d' \/ i34.Which of the following is not an example of a carbohydrate?
' k$ X/ h8 J; |$ i! B$ I下列哪一个不是碳水化合物的例子?( ]- h* y/ `1 U: \) s* p$ S+ h
A:Essential nutrients 必需的营养物质& S6 ]1 [& o6 J  o
& U  `: j7 }, a- ~5 i
35.The process by which a liquid fat is made solid is called:
5 O+ g( C/ n4 l$ x' C液体脂肪做成固体这个过程叫什么
2 H8 G5 ~2 K) ?% m. V) m$ XA:Hydrogenation  氢化1 X+ J* R: s9 V0 p3 W

' R# ?( _/ M! A# D! h+ X36.Which of the following is not an example of a fat substitute?
  V% n5 I! [) G' V9 d下列哪项不是脂肪替代品的一个例子3 L' b, |+ k# b  l. o/ j
A:Acesulfame K  安赛蜜K表
; W6 |" F* T' Z2 N9 c9 u/ k: B
& E* w  X6 p5 n/ R37.Health Canada requires that a product labelled "fat free" contain:* q! v* u% @" f) k
加拿大卫生部要求的产品标有“不含脂肪“包括:$ e  F. Z6 `8 o/ q; |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 ]( r; X: e$ S  L+ o
# A* W5 c6 d: _. Z
38.Which of the following is not a problem associated with converting recipes?# U" O1 N4 z0 J! Y: J8 S- D" F1 C0 u
下列哪项是不相关联的转换配方问题?
9 ~. J9 y6 g3 S8 k) G, U- lA:Unit cost 单位成本
" J3 ^5 W/ N' N2 X) s: a1 r3 @' h
$ K3 F6 x) i* ]39.The condition or cost of an item as it is purchased from the supplier is called:
, Z7 r$ A. d' J3 L, v% C从供应商采购的物品的品质或成本叫什么
$ ^) _* g7 `* {& `( l# i- J- \A:As-purchased cost 购买的费用: J( ^% w9 E4 o9 U+ {2 _
2 H: [- y+ h- K4 f' D! ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* B4 b: J, f+ ?" |8 }在新货到来之前用于日常所求的必要库存量叫什么
% U' U2 O& S& C! QA:Parstock 基本日常最低库存# |7 z/ H1 R8 e# \

9 @* ^* Z. b7 P41.Which of the following abbreviations is used to describe the proper rotation of stock?: z7 n' r7 t6 l2 m
下面那个缩写是用来表明正常库存流程?
( `* u  {4 g/ lA:FIFO=FIRST IN FIRST OUT 先进先出' d, L! g( r/ ?7 \8 z
0 C! d. L% ~& [3 c( c- p8 ]2 t
42.Which of the following knives is used to turn vegetables?7 ^  ^. F1 M- ~4 s/ u: x7 R& b
下面的那把刀是用来打开蔬菜吗?
* \( z# r8 G* L) U0 gA:Bird's beak knife   鸟嘴刀
% B5 K, ]) x, o( G# y+ khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ `. f0 Z1 i2 ^- O' r1 \

( z, @$ h" n3 n% X1 C5 u43.What is an instant-read thermometer best used for?8 g. ?/ k3 E( r9 E8 t5 e0 p6 s" U( z* ~
即时读温度计最好用于那方面?
- K  }: Y6 @" kA:Checking the internal temperature of a roast 检查被考物品的内部温度
9 R- j0 R; R  C4 @
- D. ~; N# U- b3 E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 x  o) n& F# l! Y下列哪些金属材料受热均匀,通常用在铁板而且非常重3 _% n) H7 n- g# H3 r$ P6 L# u
A:Cast iron 铸铁" @" s4 N1 i' }

7 h) X5 ~) |% G' b  \0 Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# L% y1 B! C) ~0 _- ?; e
哪件装备下面有一个可移动的碗和一个S形叶片?% V) R% r! G, G( m; V" E4 ^. T
A:Food processor 食品加工机  ~5 y5 P' |" B6 |- X9 }
http://www.google.com.hk/search? ... iw=1263&bih=572
( I" X) C6 n( ^+ t" w& H8 S% s2 l
% J1 e2 z2 C  P: N. t# b46.Which of the following is not a rule for knife safety?
7 ^! F5 t+ y4 L5 x* G9 G, a下列哪项不是用刀的安全规则?
% N. M' e$ f" GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 g2 D8 _! ~7 S9 }3 k. }+ i
# C$ w% m( b; v
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# f* w: ~/ m. p4 m; p( l) Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% E3 B1 M; r# X6 d) y/ T* n8 u
A:RondellES
: z- ?; o& Y( {; d6 k) lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* }% P% r4 Y1 f; S
1 C' O' s. N" K48.Which of the following is a diced cut used to garnish soups?% J" r& }2 m/ ~, b- ?
下列哪项是切成小方块用于汤的装饰?, S1 h, Z$ a0 z% y$ \/ ?& x/ u7 U0 D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 k5 K4 L" \- g: M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& H6 }. \/ S7 R7 T3 A. 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!!——
$ X, w, Y0 Y5 K0 l9 dA:Gaufrette + k- N1 I8 v! h) ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, p5 a) O% ?, l' h: O+ J  Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- [7 @9 ^5 j) n8 g. H6 T, o3 D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! b: k1 n+ }7 Y3 @3 f
- a& b( I; V3 O7 i0 H50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% n7 X- P( H) L6 G
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)0 Y! K% m( A" t2 S: x3 ^& h
A:Cilantro 胡荽叶 香菜
# [+ v4 C5 E8 L, J; phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:' X4 u9 I8 o7 U2 c3 w6 `
多香果,  多香果香料是什么8 ^6 c; x( x& k! R- @3 V' A+ R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 j. |3 M- f" n7 l2 yA:A dried berry 干浆果
; T, G& L+ C: C& e+ {! q. X8 A6 m+ M0 G, Q
61.Which of the following are used to make a sachet d'épices?+ B5 L" Q5 x! Y+ s. Z. f
下列哪些是用来做香包德épices?, k' e; B3 M( ~* t5 ^
http://www.sachetcatering.com/
( Q" I1 [% Y9 U- e7 w! v, BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 S: ?2 T/ K+ m! `  Y2 `6 g& [
3 O( x- Q$ A% d9 m' d, c( t1 L62.Which of the following condiments are not soy based?
) Z, }% S- j/ {) Q, r  @+ j" \, E. \下列哪项不是酱油调味品的?( K% @4 t; q: X3 |: ?3 n+ k
A:Wasabi 日本辣根
* s0 h* k& w/ G. |; i4 Y* T# N5 a' l7 |* M9 b* }
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, j% @0 [! n  v+ U! n, W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:; ^+ T1 X6 ~2 A6 _0 d  ?
A:Pasteurization  巴氏杀菌; {8 ]% a: W- V, R3 a/ a

! Q! x& g6 n  m64.Which of the following steps is not the correct procedure for whipping egg whites?
; v5 k/ n. ]1 D8 |' @# Q# L下列哪个步骤是不是正确的蛋清搅打程序?
) {; b2 k( @+ L1 i6 gA:Allow to rest before use. 允许休息后方可使用。( x! e2 ^  ]6 ~! T* J6 @
. n. y+ G7 k/ l, S; c
65.The weight of a large egg is between:一个大鸡蛋重量介于:
% A6 y# X1 q/ v8 j8 W$ eA:56g and 63g 56克和63克4 S+ L8 L0 e. r2 S/ H" O

' B; R; p6 J  j; G66.Evaporated milk is a concentrated milk that is produced by removing
3 K  i1 Q# F: `0 K$ Q, _0 `5 o炼乳是一种浓缩牛奶 是去除什么做的
/ u. R# p4 C9 c, mA:60% of the water 60%的水- z& V) o9 t% D. J: P& P7 d# _2 H3 l

( W) }2 b* \6 v# q7 o0 I67.A method of cooking that transfers heat through a liquid or gas is:
8 c" S; E, E7 m1 e& t) m! ~一种烹饪方法,通过转移液体或气体是:
, D, K$ W- `8 k  Y  b, p+ c* mA:Convection 对流
* y: {3 C5 c/ [" y! r4 I" ~1 L) X1 m: l1 _* D' O  L1 E
68.The cooking of starches is known as  烹调的淀粉被称为3 s6 X1 g0 @. u  N: J
A:Gelatinization 糊化
! {; C5 n, k+ {$ O3 u: J
: @# p. Y( A% h; X# i! n# s' N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* M. d9 E2 \; {* Y& x* p3 n
A:Braising 烤
9 x/ Q  m, X9 y, I1 ]- p) h5 O; G
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:/ |/ }8 _+ Z% \8 x$ E
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理$ a! |$ Y8 P% R3 U! V3 I; Q

; T0 a4 [; Z, w- R! E, R; f' O71.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! g! T0 d- T3 R% A
A:Fumet 原汁
) i! \8 m. M& O" F9 O; I! Z9 t/ G: `" o7 Y& A
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' g. X0 Y0 Z! c' M! r( ]' \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# F) W. \) @; x% v7 d
+ y1 N6 a& U* a2 w* V* s4 k; D73.Which of the following is a principle not used in stock making?
6 s# S! a- Y  `% ~5 C/ k. _下列哪一项不是用于制造高汤(低汤)的原则?
- \. Q- m# U, _& O, Z. U9 TA:Start the stock in hot water.开始在热水中操作
- C3 z* a% I  W5 t1 y, n: z& q
! L  F; E: B- J3 s  v74.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
) R1 L1 M: l6 e7 R8 O. d/ QA:Remouillage 法语熬汤
# k1 m' w& U- Z- b0 Dhttp://www.haibao.cn/blog/post/176242.htm
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