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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。
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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。* c8 L& ^, h6 }7 y+ R: W
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
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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
7 T! l8 s% `: `/ O) q( x2 N- A1.Which of the following methods should be used to determine doneness in a New York steak?
! G8 z2 w9 P! E& R. M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 w& `: u* d; V/ l: d2 |A: pressure touch. 压力触摸
6 k" {' L( y/ J; P2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  l3 ~" \2 M" `% m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6 \- H, d9 m) a- r% u
A: acid  食用酸. P! K: c. f, M& [( v7 m
3.Vegetables are major sources of which of the following nutrients?
+ K* }0 k; g) C& k. p蔬菜中包含的主要营养有哪些" l2 }5 i0 J9 @8 `6 v
A:vitamins and minerals. 维生素和矿物质。0 G& K0 i0 s+ v0 O
4.Cauliflower is commonly served with$ Y. B( W6 d# o: R  R
花椰菜(菜花)最常见和那种酱汁搭配8 A( x4 ]+ X  S2 G
A:Mornay sauce. 奶油蛋黄沙司9 X: B+ l+ I# S0 L* ~
5.Which combinations of products are found in pie dough?
3 z2 k+ o( u% Q0 W! o" d! O下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)3 s1 I1 E0 l; d+ T: w. R9 t. J- e
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& @* F* b4 D' ~5 \! }7 \8 r
6The French term for mussels is 法国语青口(海红)叫什么; W# N9 h; Z3 E$ u; E1 O5 i
A:moules.法语青口,海红( o! I& N( S0 j$ e0 R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 t5 \" x1 U. n" L! r2 n1 }* w
A:faintly fishy. 稍微有点似鱼味
4 d& a* [+ S( {5 p" T* s" K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用- z2 j4 P/ J, b4 D2 |6 d5 K: ^
A:2 days. 2天
1 X1 M0 s- f+ p! A! {9.What are the principle ingredients in ratatouille?
" W! y7 f" u- _5 h0 t; R炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 V! u9 w$ ]8 C' ~) J
A:Zucchini, eggplant, green peppers, onions and tomatoes' F" r) `/ |0 L/ s3 \! v; I
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 W; Y8 p4 d% H- Z1 L$ u( r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 s+ ~9 o4 G' w) r# g# u# ^A:cook food in quantities that will be used up within 20 to 30 minutes.
* H+ g" h5 S$ l/ c9 x8 S7 n大批量烹煮食物要在20到30分钟内
- F' c/ `# c$ x7 X0 n$ b+ q11.What person has the authority to issue a Health Permit?
' ]+ m' J+ v# W谁有资格颁发健康证(卫生证)。
/ o$ M+ {: n, ?) [A:Medical Health Officer.
$ e' n5 w4 ]4 B, F& m0 q( f医疗卫生官员。
' P# l# {3 n4 I, l12.For what period of time is the health permit valid?
0 Y# `7 c/ R2 o  \健康证的有效时间是多久?! D( N* g) b* R/ g5 q
A:12 months.12个月/ U8 k3 A% L, p; `- s; Q# g1 t
13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 A, v; o, I/ l; A8 m
在食物和饮料准备区,通风系统换气的标准时什么1 c% w$ h: ^; |+ k/ p: T3 c# R8 I
A:08 times each hour. 每小时8次8 s' v, H# g1 G- p! @, U3 I
14。The minimum temperature for manual dishwashing in the wash sink is
# s: N% m. e: o* ]手工洗碗,洗碗池的水温最低多少度?/ ~. z1 G: y& R, Y0 k8 y4 @
A:110 degrees F (43 degrees C). 43度
* ?, o& p/ C+ u+ j' B. Q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ }" ]. n2 K: t, s% u6 s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# K  g: l$ d% w3 H# j3 x
A:180 degrees F (82 degrees C).  82度0 {7 E& r+ ^6 l2 X; ^$ u9 X
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. B; b* Z" r" X2 R, L" Q  Q+ _5 R用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: p8 k- y5 `! f" W- zA:en papillote.  法语自己理解
5 q/ ~8 l6 I0 r3 s7 i17。Wing or Club is considered a. X& G8 e; z4 p; v# C
翼和CLUB 被看做是一种...
5 n7 A" ^& {3 [, z2 d/ Y! OA:Bone- In Cut     带骨切3 O) V8 J- V) j/ ?1 y
18。New York is considered a   纽约牛扒被看做是一种
( T. r8 O4 ^, Q8 E" K: ]0 j. d$ QA:Boneless Cut     无骨切: |# |6 X1 j" B
19.In general, a court bouillon for freshwater fish will contain" W4 B% l# i5 \) g4 w
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
0 U! F) ^+ ~) O2 Q/ ~3 qA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 c8 K. o: Y1 `% l和做海水鱼同样数量的调味料和香料
4 e  r/ N% }4 W20.Anise is very similar in flavor and appearance to
- z( C. {) z( {8 `. X8 {7 ^八角和下面的那种原料有相同的味道
' v, P! m% a# NA:fennel  茴香6 w6 U+ i- h8 j3 E+ Z$ k7 {
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. o( C% ~5 ^5 |/ ~
下面那种原料更像大葱且有平面的叶子
1 ]" R. Q' x6 X7 a( A( C1 EA LEEKS  似蒜葱 (这边人叫京葱)) g* Y& I# Y! Y9 y' o- z, Z
22.Which of the following cutting shapes refers to a small dice8 M; Q6 f" t" h) P1 f$ S8 b3 j# R% w
下面那种刀切形状指的是很小的粒(末)) r- _" t. v5 T+ d
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! F9 G4 J) `, W$ f23.Oil is added to the water for boiling pasta in order to" X7 s  s, t9 H4 e& K7 e
向煮沸的pasta (意大利空心粉 )中加油是为了: A3 Y/ g3 Y6 N4 s+ f. z
A:prevent the pasta from sticking and to minimize foaming action.+ s/ e) B/ q2 f9 T/ ]
防止面条黏合并降低发泡。
+ W( Q1 `9 \/ ?24.Which pasta dish features pine nuts and basil?
4 {! `3 z$ G8 }4 x下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 Y$ V+ Q. w% }9 U* y: X
A:Pesto.一种绿色的意大利面酱 + X0 l  l9 S9 k
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?7 Q  t& c& {2 I1 j8 `# }$ g, K- R
下列哪项是一个春天的蔬菜类似于菠菜?
- A* h9 ]& ~  |3 i+ Q; kA:Sorrel. 酢浆草。9 p( D1 p# F9 J4 f0 ^
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:" J6 Q3 n) a# M' G# T
哪位厨师最早带来高水准浮夸的美食9 m4 ]8 R. b: F; A7 ]1 W
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 Q4 L" i$ U$ p& }/ g, z: |( }5 w8 X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, R( y) s8 Y9 g. a9 J+ |  p$ BA:Cast-iron stoves         壁炉
& t% U( K" l9 j5 |http://www.usstove.com/products.php?id=6. y6 x; h: J& `9 D/ j

1 Q+ \  U7 P; h9 k. T& I7 q8 }/ d28.The French term used to describe the roundsman, or swing cook, is:/ I' j7 c& g6 v0 D- D
法国术语,用来描述roundsman,或摇摆厨师是:
; L* N8 J, I/ b3 m7 C  `+ ZA:Tournant   图尔南
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3 j" L6 S  h# Q7 S3 U1 C29.Another term for the wine steward is:* D5 r% b; Z, L
葡萄酒侍酒师的另一个术语是:
# {; N& ^1 b6 M6 N" mA: Sommelier 侍酒师
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3 d; O* _$ I. A. _( s5 o2 u# K: x30.Molds, yeasts and fungi are examples of a:6 a0 O8 L) w& c7 D2 j' q3 V
霉菌,酵母菌和真菌是一个神马例子% |( V4 g  R& l8 ^) y1 G' D5 \
A:Biological hazard 生物危害
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6 B, a' G  J6 j4 v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 |; ?/ n0 ^, t7 \* b. Z$ ?根据加拿大食品检验局,食品的危险温度区在多少之间:
' Y  G, ~2 j( s: wA:40° and 140°F (4–60°C)     4-60度
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- s$ p( }# V5 }$ ~$ |: c32.All bacteria need the following for survival:
2 _+ Z4 a+ a* a" @9 i$ K所有细菌生存需要以下哪些内容:
9 z2 x" H  I0 @/ i5 G7 `+ ~0 n. wA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
' [3 {* l% E& i: D0 _以下哪项正确表示了HACCP体系的关键控制点?  k# Z& E8 ]2 O5 t8 B8 z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 ?7 V; Q% a6 F7 \3 f: j/ x, {! Y+ f  f食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) ^' ]' E& o: ^: A" p% E7 E34.Which of the following is not an example of a carbohydrate?. N' Z9 D/ O6 z- W
下列哪一个不是碳水化合物的例子?
5 }/ I6 c, K  T' ^$ \0 E5 f+ HA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
+ J% ~5 C  i/ Q4 |$ o1 G, e液体脂肪做成固体这个过程叫什么, b: ?$ P8 j( [- j+ s& T
A:Hydrogenation  氢化7 f+ Z9 L/ K! u* s
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36.Which of the following is not an example of a fat substitute?
( n- d1 m' l9 h; \下列哪项不是脂肪替代品的一个例子
, A' S8 e* M  B/ }1 l( S* ~/ Y, s: A9 gA:Acesulfame K  安赛蜜K表
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# S2 _! s# S2 @37.Health Canada requires that a product labelled "fat free" contain:
4 ^9 t  H' S6 n/ q) m1 V3 H加拿大卫生部要求的产品标有“不含脂肪“包括:' Q% X+ S3 {  e' |- M# x  O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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) ]& o9 `- y! ~2 b/ ?38.Which of the following is not a problem associated with converting recipes?
& O0 G7 j: ~7 w  G" Q% }+ Y下列哪项是不相关联的转换配方问题?+ p/ Z- W% v* q
A:Unit cost 单位成本3 n3 Y+ E( x8 w/ Y5 S( ^* e

0 C9 s3 d1 \' A6 j39.The condition or cost of an item as it is purchased from the supplier is called:
+ W, i  a% K/ b) S9 v从供应商采购的物品的品质或成本叫什么
. P; T) T9 D1 FA: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:
2 j' h1 j3 e4 k6 K0 a. t在新货到来之前用于日常所求的必要库存量叫什么
% ^. w& K8 ?: ^/ E) g8 c- E: aA:Parstock 基本日常最低库存
( U1 k2 O$ U5 ]* ^  |" f, \. J4 o! M/ h! z" M; c$ K( a+ ?
41.Which of the following abbreviations is used to describe the proper rotation of stock?
, X7 Q) u4 s/ T+ n; l' F下面那个缩写是用来表明正常库存流程?
' c  w# |* l7 cA:FIFO=FIRST IN FIRST OUT 先进先出( d: w% ]. `. U. L1 M' }
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42.Which of the following knives is used to turn vegetables?
' b( W6 U7 N6 j/ F# h9 t6 f下面的那把刀是用来打开蔬菜吗?& p. F: G7 x/ j9 c0 \, Q; I3 H
A:Bird's beak knife   鸟嘴刀! ?) q8 I/ |9 m  d/ d4 ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?$ l$ p& R" A- j; S$ O( ~
即时读温度计最好用于那方面?
  r' A2 x+ i! H1 z- uA:Checking the internal temperature of a roast 检查被考物品的内部温度* Q. V$ T& R6 y" i8 x/ Q

3 f  `3 I0 P$ m" R/ G44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( z  I3 ?) ~" c7 r1 q
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 e! W0 ~! D3 v0 c. C/ g+ I8 F! I
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?
9 W9 e+ B* L( e% K# ~哪件装备下面有一个可移动的碗和一个S形叶片?
  s% s% }% d2 s4 i  L2 q, SA:Food processor 食品加工机
. B$ X: Q' r! u9 x4 l* vhttp://www.google.com.hk/search? ... iw=1263&bih=572
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6 U/ p+ g0 G9 ~2 y6 @46.Which of the following is not a rule for knife safety?9 \! V7 C8 o6 D
下列哪项不是用刀的安全规则?% N) n7 V; b3 S! e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; H$ J" Y( z9 i/ l- R! Q6 v) ^0 L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# w! K4 a) D5 U: `8 }) \- d( U
A:RondellES $ z; W/ k' b: }( b/ g! F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& X0 A1 `7 ]+ s1 Z

$ r/ z4 _1 p- D$ Y4 Q; b48.Which of the following is a diced cut used to garnish soups?
8 h) o9 L8 u% v  ?" F2 C! p下列哪项是切成小方块用于汤的装饰?1 {; `( T9 K2 v- d7 K( R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# r) i  |! Y# G  t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 s" q  H9 D+ 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!!——
4 X1 x( w* i/ @A:Gaufrette ! N% d+ o& }- i' O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; F/ p- O  G5 t. u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; f' c& d" ?' |7 G# `3 ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 Z1 m4 \, w+ `1 R  U
9 {7 K1 B2 f1 j2 Y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" o, L$ F# H6 ?) z0 ]+ k
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)  e) _% e# s2 S4 ]( P4 e6 a
A:Cilantro 胡荽叶 香菜
3 c7 ?# B, l, mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 N6 }' s# Z7 L
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60.Allspice is made from:9 I6 r8 L5 h) @. }
多香果,  多香果香料是什么" @% i5 T: v. o8 B+ m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 \0 V. i/ [5 OA:A dried berry 干浆果. v: c& P8 f% R7 B! F2 L! \

0 m1 O8 G$ P* U! s' Y61.Which of the following are used to make a sachet d'épices?9 M7 Q) h* h' M8 Q) C1 b1 b5 d) U
下列哪些是用来做香包德épices?
2 t0 ^! ~2 B  Ehttp://www.sachetcatering.com/2 g8 @) m/ `+ W/ F9 A. X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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5 G' `7 {& j' E1 t62.Which of the following condiments are not soy based?! z  K8 n; N7 k6 Z- u9 _
下列哪项不是酱油调味品的?. g0 M9 }, K7 |0 e# q3 D, P9 y
A:Wasabi 日本辣根
6 c* G( D; y" @# |: ~: ]2 x( I; F* o/ }7 z8 Y' d
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 x5 j( W0 n. T5 K( o' v( E) N0 ?5 i
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:8 [: Z. G/ Z* V5 Q2 Z: h  ]: e+ m
A:Pasteurization  巴氏杀菌1 e; m$ z9 i" |$ k/ f# \: `+ q
) W3 }6 r" s2 o5 s; E
64.Which of the following steps is not the correct procedure for whipping egg whites?. u4 w- h0 A; u2 L/ {3 {
下列哪个步骤是不是正确的蛋清搅打程序?; y+ c" q9 N0 M, {. M* }
A:Allow to rest before use. 允许休息后方可使用。+ s9 Q$ k4 T5 U$ T9 U. R
5 {/ J4 e1 t( R
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. D2 G% G- G7 C& }A:56g and 63g 56克和63克6 }3 s% D. t8 f) {$ S

4 |9 [0 K/ E( U4 B: F& d7 a66.Evaporated milk is a concentrated milk that is produced by removing$ O' z$ A3 Z* z  H  \
炼乳是一种浓缩牛奶 是去除什么做的( m# D" v: F! E, x
A:60% of the water 60%的水
9 O) G6 b7 l( \( B- {+ r; _' C- M& }) q; ^( O3 Z: J+ w$ Q8 r
67.A method of cooking that transfers heat through a liquid or gas is:
; X. q% i' H$ q! ?8 ^0 v0 _2 |一种烹饪方法,通过转移液体或气体是:+ o$ N. {0 n  G5 u  w
A:Convection 对流
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, c8 v! X" h, H8 P! v68.The cooking of starches is known as  烹调的淀粉被称为% g1 p, y3 Z; R" m! @
A:Gelatinization 糊化
& i3 O( k* }( Q6 {
) x. M% ?3 Q" X/ e- h# U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& l9 s! b2 a% n6 Z$ {
A:Braising 烤4 g) [- o$ c3 m$ c. n& u
  n2 V3 m+ R; v9 t
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:
0 _" T# E. n+ \( `( FA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ b% Y5 k1 K& |, u" @
! s% @3 F0 P) m9 v# X  _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
. ?" a) n3 L' b' t5 {" h" e% Q; f8 jA:Fumet 原汁0 ^; l5 }- R4 e
& m  {  I. Q1 M
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
$ i% o/ R0 ?8 D( J7 Z! W( U" N/ E, _) wA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
1 D& O9 ^' t6 ]
2 S- {  A8 U1 P6 p- g3 `73.Which of the following is a principle not used in stock making?# F; J2 @3 v" {
下列哪一项不是用于制造高汤(低汤)的原则?
" }4 v; `/ q3 \7 b/ }. W% m* IA:Start the stock in hot water.开始在热水中操作
& ^1 |4 m, R% `* z+ P2 }
5 X& t/ s% M  L/ s! F( ~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( _3 B/ p, o' q3 M. d2 w2 D2 e/ [
A:Remouillage 法语熬汤' \3 d# n# q% \# R
http://www.haibao.cn/blog/post/176242.htm
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加油!
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