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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。1 x' @0 d+ f! Y) {! e5 |

6 A# E" z& A9 S/ A2 K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。$ a* p  {, e# |9 N( ~: E' Y
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
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6 q6 H/ \& z1 u% q
1.Which of the following methods should be used to determine doneness in a New York steak?0 e$ c6 ^( v% _4 }% 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)
0 z7 \. X6 F# N5 t( ^" ]" nA: pressure touch. 压力触摸4 ^9 c' c" S* x# N& _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, j  N0 E2 n% 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
9 l; |0 X( M$ |! }* @A: acid  食用酸( l2 o, T7 M# @
3.Vegetables are major sources of which of the following nutrients?
* S" Q& X$ S: {# o3 X8 g# j蔬菜中包含的主要营养有哪些
% g1 t" E( e7 S8 |* A2 A$ U% c: |: EA:vitamins and minerals. 维生素和矿物质。$ V/ ^0 Q, ]4 e1 L
4.Cauliflower is commonly served with0 w- R* o% m1 @* @) H( \! ]
花椰菜(菜花)最常见和那种酱汁搭配) ?4 w8 c6 N* T$ Y# \. i& |2 L
A:Mornay sauce. 奶油蛋黄沙司
+ g% W% e. B4 }" Q  h- v; I5.Which combinations of products are found in pie dough?
) r3 j5 E0 H4 ]4 V) B0 F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 Y3 p9 t* s2 V, G' {; {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 G: M3 N' R: R( o- R6The French term for mussels is 法国语青口(海红)叫什么$ o- ?8 ^7 \0 h% T5 d7 R
A:moules.法语青口,海红6 g# ~9 ^& B$ }* x6 I
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# L$ x' Q/ f5 y" D3 R; n
A:faintly fishy. 稍微有点似鱼味+ @, ?1 N7 i  Q1 b' c5 l
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% P  W5 n2 _# vA:2 days. 2天
" K6 o# Y0 }0 n: S5 N, W2 H" |, X4 Z9.What are the principle ingredients in ratatouille? + @/ m6 S0 z" v: ?
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) M% N3 L6 i! x) ]9 Q; u# s
A:Zucchini, eggplant, green peppers, onions and tomatoes
4 s# s9 W' X5 h; A: ?: p0 G西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 K# U: ]! H; H( g. [6 d
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ S7 p) v  y* x( @) f
A:cook food in quantities that will be used up within 20 to 30 minutes., y' u5 X) U* k  P8 j
大批量烹煮食物要在20到30分钟内' k! v9 o: G7 n5 V  k7 _4 |0 x2 }
11.What person has the authority to issue a Health Permit?2 j4 Z: T1 k0 ]/ \( x* ?+ A
谁有资格颁发健康证(卫生证)。* `+ g7 Z4 O5 X2 ]3 O
A:Medical Health Officer.7 K7 i, X. q" p* h! F! i: g
医疗卫生官员。
2 i1 Z6 l) I; D% l3 ]12.For what period of time is the health permit valid?& d$ }( ?/ G9 ^  W
健康证的有效时间是多久?
4 w( e8 U9 y; A. e/ b# BA:12 months.12个月
7 N- ]2 ?0 T; S4 x13.In the area where food and drink is prepared, the ventilation system must be able to change the air' U# w% O! t* l, E2 o& ]5 D
在食物和饮料准备区,通风系统换气的标准时什么& U" ^" q4 c, G3 j" ]+ p7 j8 ]
A:08 times each hour. 每小时8次4 i  c9 K# o( m5 g' q7 C) q
14。The minimum temperature for manual dishwashing in the wash sink is# W. ?' O: h+ z
手工洗碗,洗碗池的水温最低多少度?
! }; L$ H) P( Q; @5 x: v7 c  mA:110 degrees F (43 degrees C). 43度
# u) a1 r) C8 C, r' ~15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) O, A- q/ p# J$ l" k用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 e2 h% [+ k! \, a
A:180 degrees F (82 degrees C).  82度) B9 P8 ~0 D7 G5 ^5 @1 H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ \# x2 ?# F5 C/ Y9 S! f: K( p& P用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ b5 n- ?+ M0 H  V
A:en papillote.  法语自己理解0 D* u! Q2 v) z( S; `" r- M
17。Wing or Club is considered a
7 F4 ?; Q9 a4 b+ v% z翼和CLUB 被看做是一种...
6 L3 f. N# |' A( ?0 K+ qA:Bone- In Cut     带骨切) d  z% x: P! V# `* J9 b+ `5 c; |/ o
18。New York is considered a   纽约牛扒被看做是一种
8 G+ `+ [! M# SA:Boneless Cut     无骨切' {" E. }4 f  c2 ^" x
19.In general, a court bouillon for freshwater fish will contain& P7 P# y$ l+ q3 U7 Z5 A1 r
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
2 c( g# P! h1 r( QA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ ^7 F* V# o) C% z- s7 l0 l8 T! C9 i
和做海水鱼同样数量的调味料和香料8 _3 w6 @6 U/ l( l( ?: E& G4 Q
20.Anise is very similar in flavor and appearance to' E- Q2 j+ G. J1 ^# ?& Z
八角和下面的那种原料有相同的味道: n0 E2 R$ M& q' y) q
A:fennel  茴香0 m3 i# z2 L; ]; ?
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ ^- J4 v+ S2 Z! X  P" j
下面那种原料更像大葱且有平面的叶子5 s3 i' Z7 z4 ]2 P/ D: Z3 N
A LEEKS  似蒜葱 (这边人叫京葱)1 m2 @$ {$ K- i$ i2 a1 r
22.Which of the following cutting shapes refers to a small dice$ c, T% U( D2 h  |3 y
下面那种刀切形状指的是很小的粒(末)
  X$ B2 v% i3 d. lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 u6 c8 [- H4 ]- r2 N* ^23.Oil is added to the water for boiling pasta in order to6 o" d. I4 Z& i) E! l% C
向煮沸的pasta (意大利空心粉 )中加油是为了
$ N( a9 L7 v9 [! @- W5 bA:prevent the pasta from sticking and to minimize foaming action./ E; j+ i0 M+ M8 L+ s4 }7 ^
防止面条黏合并降低发泡。) B& V. @3 I" i; v. k* q6 i  F
24.Which pasta dish features pine nuts and basil?% O1 c) S; Q/ y  d8 d" l
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% S( X# q6 q2 A, J* qA:Pesto.一种绿色的意大利面酱 & E5 w1 J/ z$ X# N2 M/ f
http://www.tianya.cn/techforum/content/96/563836.shtml, X7 V3 t0 p3 A. P: @  ]
" V# b. s; x, i1 ]
25.Which of the following is a spring vegetable similar to spinach?1 w9 J' N3 m6 Q. }  @0 o
下列哪项是一个春天的蔬菜类似于菠菜?3 k# ~+ k- _  [3 D
A:Sorrel. 酢浆草。/ K3 W. ]4 A; S  r
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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
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:2 ^; R) I+ K% ~* c. E
哪位厨师最早带来高水准浮夸的美食
, C7 k0 h7 z0 e  x% I- t0 p4 QAAntonin Carême 人名 安东尼·卡罗美
% @# u9 V* W$ L$ S$ E& H8 L# I3 d
) b9 _9 ^& N) P# z8 B  @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) p* [# ~9 D2 _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; Y% {6 _/ b/ @9 N9 V% I9 C. ~. F8 SA:Cast-iron stoves         壁炉
- _2 W  @; D# I# p; L) ihttp://www.usstove.com/products.php?id=6
! r/ U2 g% D. Q' T1 R  I- T
, t+ J  C& y  W/ C28.The French term used to describe the roundsman, or swing cook, is:8 n% a; d+ v7 D, T2 g1 l
法国术语,用来描述roundsman,或摇摆厨师是:
7 ~# H1 ]' s2 \3 L: F0 \9 hA:Tournant   图尔南
& N" ]& L3 I" {5 U  z
9 A0 d* y) G7 e. x29.Another term for the wine steward is:, y8 H/ G" f9 E0 m% b& c* u
葡萄酒侍酒师的另一个术语是:1 I$ }4 C0 u  J
A: Sommelier 侍酒师
9 h( ~( d, t- U5 k9 T8 \
( `5 X/ `0 [* K5 K30.Molds, yeasts and fungi are examples of a:# D. ?  t: O1 O) d& p4 E% r
霉菌,酵母菌和真菌是一个神马例子
) e$ g! U" r4 S/ \6 |A:Biological hazard 生物危害. ~# d9 O& Q; R4 o! A

: r) F1 @5 s0 K. S4 S" O$ o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; \) E2 X1 ?9 x- i7 a% ]2 R5 E
根据加拿大食品检验局,食品的危险温度区在多少之间:6 g+ a! N: F. t4 j( S6 v6 o
A:40° and 140°F (4–60°C)     4-60度
( o# g4 R; K# S& e% n+ n! E% `" o3 a- C6 h: ]
32.All bacteria need the following for survival:# U& t9 z' r: Z2 y5 r" S& y
所有细菌生存需要以下哪些内容:
3 X$ i; V. f7 v# s+ [% j2 a. CA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ x- G. L% {, p- \$ F/ g4 v- u6 y! I
( F/ j3 I: J- u  q0 c! x
33.Which of the following correctly represent critical control points in a HACCP system?9 ^- r: t* g5 s: N
以下哪项正确表示了HACCP体系的关键控制点?
7 U/ N" B9 W  @8 r! [- qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) q* a4 v) P& k: x
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% }) b, c+ }/ y1 d8 E8 V& `
1 ~" A6 _$ z- U
34.Which of the following is not an example of a carbohydrate?
) z# h4 o( x  w  M; F9 N2 p9 I) [下列哪一个不是碳水化合物的例子?
% i! _8 m; b" `. AA:Essential nutrients 必需的营养物质
( h* b' L6 a+ M% h
* o7 _  S5 q  b5 ^7 l35.The process by which a liquid fat is made solid is called:" Y: M1 T: k( K* |
液体脂肪做成固体这个过程叫什么  ~- e9 x& b) R) H
A:Hydrogenation  氢化+ ?' F# x" s$ f" b
$ o& ?6 o# |6 u
36.Which of the following is not an example of a fat substitute?- z" m- y" ]: u, l) V$ m7 j0 o: U
下列哪项不是脂肪替代品的一个例子4 O4 a2 y1 x  l+ q
A:Acesulfame K  安赛蜜K表: E4 a2 F0 X" c. t5 [) j3 x; V

. g' K' X, l; O" y$ T37.Health Canada requires that a product labelled "fat free" contain:" W3 R' M4 }. C$ P
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 L9 F3 M' o2 o; M* J% h9 T" lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* X' k( ~6 i' t$ c0 ]3 ~( v- T) n: M. O
38.Which of the following is not a problem associated with converting recipes?
: w8 h4 M9 B7 }& `. Y# H7 f下列哪项是不相关联的转换配方问题?7 W# [3 G$ _7 \4 w* ^. l
A:Unit cost 单位成本8 b0 q/ I: i: r* i) O" P2 ]

3 J* w7 R+ i! S- _1 q" I: E39.The condition or cost of an item as it is purchased from the supplier is called:/ i" R4 F5 X7 @8 x
从供应商采购的物品的品质或成本叫什么' B5 K3 g  x1 Q# h
A:As-purchased cost 购买的费用/ m' |* a4 p7 c0 G" b. n

) q8 ^2 }( o  A: l4 [+ x40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 r4 J% s1 D8 n* Z" r在新货到来之前用于日常所求的必要库存量叫什么
& S$ Q0 ], }0 {; {8 Y. dA:Parstock 基本日常最低库存% k( R4 U, R; d2 T/ f7 j

& c6 {" }0 ^" d' W/ L1 Z3 t5 D/ H41.Which of the following abbreviations is used to describe the proper rotation of stock?! Y7 R: }7 B; a7 R7 W
下面那个缩写是用来表明正常库存流程?5 Z% `2 f2 q" v; N
A:FIFO=FIRST IN FIRST OUT 先进先出
' N2 g7 r1 |6 P$ r
$ f6 o8 N5 @0 k* K3 U0 e/ c42.Which of the following knives is used to turn vegetables?
) u5 z! z" e  L& Z. c: s下面的那把刀是用来打开蔬菜吗?
9 `+ i) U% G2 [0 a: b9 @6 GA:Bird's beak knife   鸟嘴刀
* P& \  c4 o7 K! @! N6 Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 O8 ^$ ^% O, x& g
, a( J$ c7 `/ b5 J. [8 A, [43.What is an instant-read thermometer best used for?
( A) g' G: e8 h+ c( _即时读温度计最好用于那方面?
8 C, N% i( \, ]8 u6 F. V# YA:Checking the internal temperature of a roast 检查被考物品的内部温度
( R8 v- ~) _2 l8 `% F; O& R3 h
7 m+ r, f0 ~; _$ v( O9 ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: Z: {+ J+ V8 _3 {: }6 ]$ ]下列哪些金属材料受热均匀,通常用在铁板而且非常重; `+ E  e5 {( ^
A:Cast iron 铸铁
! T# T/ |$ p6 u! I2 @+ R8 `0 ~
3 T9 d( G9 \4 j7 f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 R) \2 `/ m, a8 F1 @9 r- q哪件装备下面有一个可移动的碗和一个S形叶片?
& X* }2 M. R" {A:Food processor 食品加工机4 j7 c; J. c( ^; p  o9 b) l
http://www.google.com.hk/search? ... iw=1263&bih=572% u+ S" ^# P7 R) z

' ]+ |" X; i: s( \5 w/ }46.Which of the following is not a rule for knife safety?! N3 N) r1 O, U$ ^
下列哪项不是用刀的安全规则?: H/ T1 C/ r6 ^0 E5 u% E0 q8 D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 D4 R4 J: ]- R0 W4 P- i- D( m
& K7 i- H$ f# x" H/ w- H, ]# z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. F2 ~! P6 r) l) o0 ~$ v$ ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ f9 V' {2 _# H' o! [, }  _
A:RondellES
* o4 t) D0 ^: c& x; c0 ^5 Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! y& i; e1 c3 }# W
& ~4 G9 f: b1 R48.Which of the following is a diced cut used to garnish soups?
: d0 B' A+ A+ L) P# [9 h+ ^* s下列哪项是切成小方块用于汤的装饰?
) y+ @3 \- J' T% k: HA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; `4 ^  U+ x3 ]- j3 ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" ^2 B  n, R  L, U6 q7 ?( g- y
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!!——
. |, w" h; _4 i6 |* R" NA:Gaufrette
/ h  }2 b1 W2 E: w8 J4 L, Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 i6 t7 Y: D7 ?: W  s; Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) w: T1 j9 `! j& v: s: {* N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 i+ I( M# Y1 z9 z$ n* e
3 {2 ~: z9 N! F" h" o, o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 w5 x) a, F  t; I! p) |" L
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)
. ?* X7 T3 [) m1 {7 z' S1 I$ H8 RA:Cilantro 胡荽叶 香菜; u5 }* d* F; a4 G% k7 l& r$ M( K* A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) V4 s; S) Q8 D% Q, n
0 u: s6 s. Q9 j. ^2 ?60.Allspice is made from:
9 T1 h/ G1 u9 Y' v 多香果,  多香果香料是什么# T- I) y+ _5 _$ L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- J5 ?. Z% |" B# L- O) _( C
A:A dried berry 干浆果8 U* a; O! i, p$ J) A% \6 M

3 O9 U! l/ i/ Q' u# }61.Which of the following are used to make a sachet d'épices?
3 Z) A! ^( I7 `. X下列哪些是用来做香包德épices?$ d6 E$ A* w$ i( J3 s& y8 F
http://www.sachetcatering.com/
; E. \0 q! {2 B7 E  j$ PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* ]8 P  ^: [  ^* W% r/ e) q
6 \% B5 ^3 m2 H8 G( G
62.Which of the following condiments are not soy based?
* N! V& Y, p( C$ f' h下列哪项不是酱油调味品的?4 Y7 f3 I2 O4 g. O' y$ U
A:Wasabi 日本辣根
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# r6 O" P& ~+ m0 X0 T* L2 `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, [* m- H$ f* P! w: ~" b5 K
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:0 C" m% l: g$ q4 k
A:Pasteurization  巴氏杀菌2 W' [6 v3 T3 V, d" z0 u3 z+ A) ]
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ o1 ?4 f8 V+ d6 ?# j7 b
下列哪个步骤是不是正确的蛋清搅打程序?7 N, t' \0 X0 k! \- e9 D
A:Allow to rest before use. 允许休息后方可使用。6 i7 C: `8 @2 j
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
% G9 N) J! W  OA:56g and 63g 56克和63克) k' z  Z( S. m* v/ c
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66.Evaporated milk is a concentrated milk that is produced by removing
4 S2 m* X- v* N4 v# [% |: I炼乳是一种浓缩牛奶 是去除什么做的1 J" @6 Y2 g# C
A:60% of the water 60%的水
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7 S: x* C) i* d9 @) J9 x67.A method of cooking that transfers heat through a liquid or gas is:- ~/ D8 `; ~/ s7 O" N
一种烹饪方法,通过转移液体或气体是:
& t: d3 K# r4 o# a1 ~( U# T3 sA:Convection 对流, s* q  J9 }7 B. A' i

& r/ }/ G4 l4 X& i6 B68.The cooking of starches is known as  烹调的淀粉被称为; X9 X8 i, Z1 Y2 K! ]# c* e
A:Gelatinization 糊化5 G( V6 e  F7 D) g
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ m, b* S9 Z; k. p9 j3 y
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:$ F/ A$ {6 m- I3 t! g$ P. n
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
- T& f8 @) d. @1 pA:Fumet 原汁
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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, z5 m( ~) S, S: H, m& |0 |3 ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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4 C9 `  X1 s1 L73.Which of the following is a principle not used in stock making?2 o9 P# m+ u* v% J: \1 x  k7 b6 m
下列哪一项不是用于制造高汤(低汤)的原则?
8 r0 k" M4 g2 B6 mA:Start the stock in hot water.开始在热水中操作1 H% y/ B  e; m! e

# R; j! p* M+ f7 ]; q/ r# Q, R74.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
# E; g3 T  N9 wA:Remouillage 法语熬汤& W; |/ e7 I- H
http://www.haibao.cn/blog/post/176242.htm
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