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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。  X* I9 G" E& L- I. p

& P3 r% o* q4 t8 i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。6 ]9 c- \  y  k
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
$ o* s: w$ V( F3 b& S1.Which of the following methods should be used to determine doneness in a New York steak?
$ W3 O' _% x- l" Y1 X0 R: e8 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)# x' t+ F" E5 b: }3 G7 A
A: pressure touch. 压力触摸9 i! G5 d+ D, i8 {
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 W$ b% g8 D& S5 e; k5 |8 |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
' Y1 [0 P, O. D+ b/ O/ T* nA: acid  食用酸
; Q! D! K' v( x& G4 x* C" Q7 ~3.Vegetables are major sources of which of the following nutrients?/ q3 a+ J8 V5 @
蔬菜中包含的主要营养有哪些3 u. D' ]' G. u( ~
A:vitamins and minerals. 维生素和矿物质。) m, B4 Q% m9 ~  ~' O5 {
4.Cauliflower is commonly served with. _+ `# v% ^0 }0 u
花椰菜(菜花)最常见和那种酱汁搭配) L+ k  w# n5 ]3 a& a0 X8 b1 w
A:Mornay sauce. 奶油蛋黄沙司
' p. H( {8 I, Z5.Which combinations of products are found in pie dough?- p( _$ z! G5 h, 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??). W. m* w. n1 [& V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 s9 ?! V& N# U& b( n2 l' Q
6The French term for mussels is 法国语青口(海红)叫什么
9 y( B  x% U1 e) L8 B7 `, E9 i) CA:moules.法语青口,海红7 s) ~8 Y3 @# s% d
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# K  ~# c! D4 }# q1 m# x- hA:faintly fishy. 稍微有点似鱼味
& b- r# A( V5 r8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 k- |5 O1 L5 V( x1 a# }5 y, rA:2 days. 2天
. f% ]( d/ K$ O% `6 O$ {9.What are the principle ingredients in ratatouille? 7 {, n- J$ O' M# @" O
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' f& L4 K% b" B6 f, ~
A:Zucchini, eggplant, green peppers, onions and tomatoes- u% D# `. |) |6 Z/ f) }- s
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# c$ X% ]  Z6 V1 \
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& z. e) R  |. o3 z0 d1 A6 ^A:cook food in quantities that will be used up within 20 to 30 minutes.
( T/ o; L' O5 T8 Y0 k6 h大批量烹煮食物要在20到30分钟内7 C1 v& M/ C4 Y! ~3 R3 k* e
11.What person has the authority to issue a Health Permit?. Z9 v2 S) n: M2 a9 R
谁有资格颁发健康证(卫生证)。7 F9 o' U: e0 A9 K
A:Medical Health Officer.
9 U) R2 D! M) R医疗卫生官员。% w8 g: w: S7 `6 W" K/ E
12.For what period of time is the health permit valid?* z6 V4 A* [8 x4 e, O1 n& m
健康证的有效时间是多久?
; c8 |0 g6 b/ Y* w7 N* T) r) L7 DA:12 months.12个月: @( @( X6 @* S4 n6 M4 o/ h
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 A; K* a" _# E6 d' W' |在食物和饮料准备区,通风系统换气的标准时什么
) L6 ]* G( p4 K8 R) L2 |# nA:08 times each hour. 每小时8次) ~4 {8 w( r  i& B* @! K8 n
14。The minimum temperature for manual dishwashing in the wash sink is/ V1 u; K1 f5 Y6 r. z7 A; A
手工洗碗,洗碗池的水温最低多少度?
7 q% b  u' C( FA:110 degrees F (43 degrees C). 43度3 A4 N9 z. @) `. s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ p- _9 I, `2 J* l! i4 z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 ?3 O1 _2 l! \. P: C- M/ N
A:180 degrees F (82 degrees C).  82度0 Q1 P. R0 h% l' d1 J
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( t6 D6 Y2 o' o/ F: U用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  ~6 O2 S. j1 j+ X. g  d
A:en papillote.  法语自己理解
  u8 ]3 \; ^$ |- E17。Wing or Club is considered a
6 i7 |& q$ w# y, R翼和CLUB 被看做是一种...
; I1 x' I/ i3 G' {- S5 e9 Q. [A:Bone- In Cut     带骨切
6 h; `1 {8 L5 a0 k5 n( Q9 @& B9 M18。New York is considered a   纽约牛扒被看做是一种
) M3 }$ h# \( OA:Boneless Cut     无骨切
4 P& L5 _) i$ ]* T: J: F- d19.In general, a court bouillon for freshwater fish will contain+ s8 j( `6 ]$ R" h  `( N6 ]
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
( d: {* q* b8 b8 z9 ]0 wA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 C) @; N, R9 ~和做海水鱼同样数量的调味料和香料
. K0 A! h- [) c* S20.Anise is very similar in flavor and appearance to. w- i$ e# z/ o+ y3 h  f
八角和下面的那种原料有相同的味道
7 O, ~7 ?- ]! ~+ J6 ^" t# qA:fennel  茴香6 e( n- g: h: y" B
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) D# A+ g7 t2 g1 t下面那种原料更像大葱且有平面的叶子1 B2 p$ B7 p5 N3 r
A LEEKS  似蒜葱 (这边人叫京葱)
$ X# m6 K, N. M9 e  M22.Which of the following cutting shapes refers to a small dice4 P# ^; a* ?: h* a0 E, p! o
下面那种刀切形状指的是很小的粒(末)9 W6 K" n( I# b3 t; U
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。' C# u4 }5 q0 h: F* A( N* F4 c5 l. a
23.Oil is added to the water for boiling pasta in order to
4 d( h. Q8 n9 x8 V2 w0 H/ K向煮沸的pasta (意大利空心粉 )中加油是为了
+ _% q0 U3 x) W% D( n- pA:prevent the pasta from sticking and to minimize foaming action.4 i: N4 c" j; A; d! s+ C9 ?$ V
防止面条黏合并降低发泡。  P) u5 y5 t- x9 P# J4 S
24.Which pasta dish features pine nuts and basil?5 `- D. I( d* F0 P% X7 O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. v' n: f: F1 u) j! J3 p+ H- |A:Pesto.一种绿色的意大利面酱
$ ^3 z$ F7 @# }4 ?5 I+ mhttp://www.tianya.cn/techforum/content/96/563836.shtml
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  h5 z8 g) e1 x$ i) i: m0 m25.Which of the following is a spring vegetable similar to spinach?
- u! D( z5 G% ?2 ]下列哪项是一个春天的蔬菜类似于菠菜?
% o7 g5 k! L/ m; S+ t2 qA:Sorrel. 酢浆草。
5 L# K  {5 ~& K/ Khttp://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:
* u' p; J7 g3 j; s& Z/ i哪位厨师最早带来高水准浮夸的美食
" t8 c% s* z3 v, V) FAAntonin 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:8 C) u% U) ~7 w4 z: Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 V9 D. y: s/ t, F# ~/ xA:Cast-iron stoves         壁炉
5 h3 W  d* W5 X, ^, A  Yhttp://www.usstove.com/products.php?id=6
% Z: ]$ r7 g8 l. q; w$ M7 H. B. X! g$ m" R  T; W- g+ A
28.The French term used to describe the roundsman, or swing cook, is:' H4 i* ^1 N7 h' `! C
法国术语,用来描述roundsman,或摇摆厨师是:# ^# q* C$ N. q- a. G- [
A:Tournant   图尔南6 Q0 U' O# m( m+ {4 ~
- @8 U+ @' p! M; x# w2 l& |% U. _
29.Another term for the wine steward is:
/ ]. K9 R/ m# @% E) r5 {. v葡萄酒侍酒师的另一个术语是:: |, y! K+ H" ^1 u: |" E+ g9 d8 V
A: Sommelier 侍酒师( ~  p( k  }( O- ?
8 x# g2 a5 q8 w5 L  R
30.Molds, yeasts and fungi are examples of a:' g) _% M3 O' t( v- O3 P6 n
霉菌,酵母菌和真菌是一个神马例子8 w# F# n/ h" A1 u! Y. K
A:Biological hazard 生物危害
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, d$ C; U( d& x& l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) `( }8 @  F* U1 U根据加拿大食品检验局,食品的危险温度区在多少之间:
/ J5 k- K4 X% V4 hA:40° and 140°F (4–60°C)     4-60度5 W8 c( s9 ~% O) Q7 m

+ S3 K  j7 v" A. y$ b32.All bacteria need the following for survival:
9 Z% k: u& x1 i" S8 L6 _所有细菌生存需要以下哪些内容:
1 }) ?9 Y- F8 H  O% K. x! L8 `8 z. e& mA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
6 {+ ^$ q) J2 z1 b, f* f/ ^' Z3 s+ o4 I! r  w* t% Y( ^, q
33.Which of the following correctly represent critical control points in a HACCP system?) s# C# O1 p+ S4 @$ ~( M: r
以下哪项正确表示了HACCP体系的关键控制点?
% I6 h9 P/ {% i4 m! V% iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  f/ t; [6 S" R' Z  Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 r9 e0 h& w5 b* C* ~. s4 z
' e' l+ B6 K/ U" X0 g# c& U34.Which of the following is not an example of a carbohydrate?3 Z- K1 }4 ]& q8 y
下列哪一个不是碳水化合物的例子?* y! j3 R% Y3 D! J+ z
A:Essential nutrients 必需的营养物质
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8 e# t' W0 b2 C* O3 T# T; O35.The process by which a liquid fat is made solid is called:
' `, E5 o$ B) p* O$ B液体脂肪做成固体这个过程叫什么- C1 P8 [5 j2 ]% M: W
A:Hydrogenation  氢化4 F* Y; o+ \( [$ v% L# A0 N$ I

! |: h1 }3 d5 h% Y& C0 r! D/ l, v* |. }36.Which of the following is not an example of a fat substitute?
5 g; B+ R8 ]. k% G5 ?7 C" C3 `: X下列哪项不是脂肪替代品的一个例子
# f% O' Q& [5 y/ a* H3 `A:Acesulfame K  安赛蜜K表! b9 j" A: g& W! @

( w5 D" y7 T6 x0 d' m5 J37.Health Canada requires that a product labelled "fat free" contain:; i$ s( v" b5 q4 s6 Y
加拿大卫生部要求的产品标有“不含脂肪“包括:/ l7 U2 _* |) k# @! r" E( w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ R& K3 N" Q; D, c! Y

" X9 {4 I5 j' G/ J7 t+ I38.Which of the following is not a problem associated with converting recipes?
  b' V$ y6 l5 R  v7 \4 D2 G下列哪项是不相关联的转换配方问题?- {2 ~  X+ H" [+ }) z) B
A:Unit cost 单位成本* _4 v& r2 @. B
9 S) Y* A- ?! D/ |6 U* U1 l
39.The condition or cost of an item as it is purchased from the supplier is called:
9 A3 x5 }" \0 j# j" L( d$ [0 o% u# Z从供应商采购的物品的品质或成本叫什么  T* s9 B& X/ I' Y5 z) G
A:As-purchased cost 购买的费用
. c) d) ^& z" h$ `/ z
' L* z' g/ N, H0 [6 N1 U40.The amount of stock necessary to cover operating needs between deliveries is known as:
: k9 {: i) ~8 [在新货到来之前用于日常所求的必要库存量叫什么8 Z. J7 o( y3 A- m
A:Parstock 基本日常最低库存! J+ E# E/ U: P& c2 N

8 @1 ^6 M' ^3 ]! `41.Which of the following abbreviations is used to describe the proper rotation of stock?- E% L2 Z+ w$ y" [( A( P
下面那个缩写是用来表明正常库存流程?" W' r- ^$ M  k3 k5 j5 r6 c
A:FIFO=FIRST IN FIRST OUT 先进先出
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7 z) H/ U" M3 y$ o: m$ l% e42.Which of the following knives is used to turn vegetables?3 x+ ]/ \6 f* v, L
下面的那把刀是用来打开蔬菜吗?5 L4 ~8 M! L1 V5 K7 u8 I9 [
A:Bird's beak knife   鸟嘴刀" d' k+ }" g# d( g+ n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; |0 \6 b" P8 V3 z
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43.What is an instant-read thermometer best used for?$ D# l9 }* o* r( H7 W# l* g
即时读温度计最好用于那方面?
" B0 m' E/ G5 ~7 D4 KA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 `0 a/ v, ^. ^2 y% ]8 }# A5 T; c+ v1 G+ m
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ f) F+ X$ b2 ]1 Z+ g- c
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ y' A7 U4 P& T3 h- S
A:Cast iron 铸铁8 F5 L3 b: b( x; m  X1 q' ^7 }5 c
$ Z9 ~9 H1 O: W, {
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, Z  o1 ^, P: R  }
哪件装备下面有一个可移动的碗和一个S形叶片?
$ w+ g* {# I+ K* w5 y: \3 S* q& LA:Food processor 食品加工机/ f. T$ _  }2 ~; p$ v
http://www.google.com.hk/search? ... iw=1263&bih=572' z* z* s  `  V# i
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46.Which of the following is not a rule for knife safety?
: Z/ t2 i* E" k  g: d; i下列哪项不是用刀的安全规则?
7 j$ l$ ]- t& Y! pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ D5 G  j/ F% ^4 X$ w

( ~, R0 g0 X3 [/ U0 n7 X- s47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- |+ m' B# v; S9 n/ \. ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 V2 D6 V% `  r8 o, P
A:RondellES 0 v$ M+ W  ]1 `: A. L& O8 i/ F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  C5 r/ n6 N( l

' g- h- V6 N  [+ g8 Y9 {48.Which of the following is a diced cut used to garnish soups?4 K* o: g# @- U& E/ v2 C8 ?
下列哪项是切成小方块用于汤的装饰?
# S% r( \9 I! {; Q: B7 |2 nA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 o9 g! D  ?! e0 D/ W3 M0 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 v) x" o$ w% x$ e- @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!!——( g( ]- E. C( C2 v9 ^
A:Gaufrette
3 V+ V7 _1 t2 V& }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" [& u7 f% F9 e( f  ?) {! n* rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* x. u/ k" X7 w& Q) yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
' v9 V8 h/ @  f  M5 I7 ~' X9 g1 \% s4 F' W7 q* A" s
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& s1 X* y1 n3 }4 E5 `( T6 D$ V5 u* H
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& C" Y) S! w7 ^3 i# L; N4 L2 OA:Cilantro 胡荽叶 香菜$ Z7 M: X3 ^6 _4 ?. G1 S( M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 i  {$ Q( v" I: ]4 G& Y' ?" M/ |
6 j: o! J) l& _3 a$ b60.Allspice is made from:
' K& b+ [9 Z/ G 多香果,  多香果香料是什么
4 p! c& B& ?% ^: V0 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' ~6 v; |" v2 }( X+ g) u
A:A dried berry 干浆果
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, [6 L9 t5 @( V% G) D61.Which of the following are used to make a sachet d'épices?9 W- w8 c6 }; t" g6 u$ u! n4 Y
下列哪些是用来做香包德épices?7 F  x0 ?" y' j' k% ^( L5 C! @/ g
http://www.sachetcatering.com/) Q& S! Z" M4 Z7 C8 ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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  J+ j+ W' l7 P3 Y62.Which of the following condiments are not soy based?
/ \$ C: y! `8 Y5 Z. \下列哪项不是酱油调味品的?6 Z) ?/ C# I% Y& t- `$ j; S; t
A:Wasabi 日本辣根
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1 w! ?) h8 n7 a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ N! ?) `5 M; J5 y& a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. e1 r/ P  h! S, x0 P& W
A:Pasteurization  巴氏杀菌. l2 _- r% |* b; }' S
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64.Which of the following steps is not the correct procedure for whipping egg whites?; @/ \) a6 a! o* I
下列哪个步骤是不是正确的蛋清搅打程序?; w' K$ t: u% T. U8 B" b1 @5 i
A:Allow to rest before use. 允许休息后方可使用。
* Z) A- ~  F0 j6 x" Q( }& S  S' H& l
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 w0 y$ F% n7 v, d
A:56g and 63g 56克和63克
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" s) i1 ~( C; l6 g6 I, I7 ]5 f! N66.Evaporated milk is a concentrated milk that is produced by removing' O& H0 `) Q7 L: z# k/ [
炼乳是一种浓缩牛奶 是去除什么做的
9 z: I, r1 v1 X& n0 IA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
+ \) ^+ i6 H0 Q* j; a  a一种烹饪方法,通过转移液体或气体是:; e  R7 C. J* N
A:Convection 对流4 o2 Z+ a) [8 ~! ~: U
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68.The cooking of starches is known as  烹调的淀粉被称为
# B% d$ ]. C& W% {9 ~A:Gelatinization 糊化
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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?2 c7 Z. P3 L# n& l6 P
A:Braising 烤8 h6 E* M1 V! ?3 h' E
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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:
1 p3 S4 h( p5 o! }. HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% t8 Q% j; ?0 T! q

' Q0 b8 P( N  D  N" S  d. I' Q71.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
+ R# _. E( \& Z, |- m5 i8 yA:Fumet 原汁
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: e6 c0 m7 C" h" G% e72.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4 _+ I+ G! \/ v0 w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- C! @( [' ^. A' C; f

" Q. S9 U7 J' I- ~% T5 V+ x8 r) `, j73.Which of the following is a principle not used in stock making?
$ I- e2 U5 P5 X! z- M! _0 b下列哪一项不是用于制造高汤(低汤)的原则?
* x# C& A: N+ t2 F8 O( L% hA:Start the stock in hot water.开始在热水中操作# i$ c; r! T/ \% @1 x

& {# c- J$ ?/ T9 u# @2 ^) f74.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
+ Q$ U  S. q) |A:Remouillage 法语熬汤
& l- e1 y& D+ F" `http://www.haibao.cn/blog/post/176242.htm
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