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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。% U1 z7 x0 x7 F
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2 U3 b7 Q' P8 o! \; @
1.Which of the following methods should be used to determine doneness in a New York steak?( W( s  R; A1 |
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)
+ D( \$ \3 o3 b* Q# h/ \A: pressure touch. 压力触摸* `8 ?2 L, Z6 E+ O& `/ v' c# i* r3 o: q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 _/ M9 L, R* J9 {* 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+ V* W. C  K2 @& L" y$ N& a
A: acid  食用酸
( X6 h: h% Y" R9 R3 E5 k3.Vegetables are major sources of which of the following nutrients?
" E1 H2 k$ B3 G! r% v' ]蔬菜中包含的主要营养有哪些
6 q) z# {* H! m# bA:vitamins and minerals. 维生素和矿物质。. @, N- J% p- |3 d( {
4.Cauliflower is commonly served with$ c6 y% M! o2 F2 c, [4 w8 j- o6 T. k/ j
花椰菜(菜花)最常见和那种酱汁搭配
5 q2 z' S& n5 y1 B' pA:Mornay sauce. 奶油蛋黄沙司
! s1 M! y- c$ V4 v; T5.Which combinations of products are found in pie dough?
6 X, r' {3 d: a3 g" 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??)! W( `# Q" y$ @
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- B) K6 r5 {7 u
6The French term for mussels is 法国语青口(海红)叫什么
- H9 n5 W8 ]9 ?: CA:moules.法语青口,海红( }8 s. F% N! W+ P9 h8 X
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 v# `3 M2 y# {% k- ~3 m" F
A:faintly fishy. 稍微有点似鱼味
1 F9 T2 F! D" Z$ a- D, d  i0 J6 A8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 V' {( S4 _6 q& K" a; ?: R
A:2 days. 2天
5 q& F; \/ R+ B9 F9.What are the principle ingredients in ratatouille? & E" i; o! }$ e4 a5 ]6 Z9 e; W
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ L- v6 k+ [; K/ mA:Zucchini, eggplant, green peppers, onions and tomatoes
. P" s2 L+ K9 P+ g! h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); ^3 @, L8 |1 R( ]
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 Q- ~) t/ G! r0 P, q
A:cook food in quantities that will be used up within 20 to 30 minutes.& k% u4 f% u, g; L$ r8 h" s6 @
大批量烹煮食物要在20到30分钟内" G8 t4 B% Y9 n3 ]; x* J
11.What person has the authority to issue a Health Permit?1 f" T" g) \3 y  [# D
谁有资格颁发健康证(卫生证)。5 e; y3 L% @& W$ M3 Q2 _# [+ y. k
A:Medical Health Officer.
& ], W. t6 v) {; H医疗卫生官员。
1 m- }- W4 h( Q8 B; I* D12.For what period of time is the health permit valid?
) S' I2 J" J" j) W健康证的有效时间是多久?
; x1 N& Z% q# @* }A:12 months.12个月, x2 V+ O$ S! Q) u
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 \0 M2 D4 ^) o) ~# U: c/ ~在食物和饮料准备区,通风系统换气的标准时什么
% _: S) o! W# M0 e. QA:08 times each hour. 每小时8次; J0 D9 O  o1 G7 p
14。The minimum temperature for manual dishwashing in the wash sink is
' c. Q3 a/ \6 ?* S, A( _手工洗碗,洗碗池的水温最低多少度?
& y6 p9 c7 Z; X) T" ^A:110 degrees F (43 degrees C). 43度5 I( }- ^. m4 J# P: J. |
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 P1 J6 d; b# `. m9 R9 g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 K8 a% e& g" D# P- n+ e/ W$ X6 N
A:180 degrees F (82 degrees C).  82度
0 d3 u4 {! Y& p# L, h/ e1 m16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) ?: M  r; ^" M/ F
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 j4 x4 I. L' g% D- e& C
A:en papillote.  法语自己理解
/ ], t7 B9 U* {4 Y" P, s8 m17。Wing or Club is considered a
# w3 |% {  J3 ]* I: T2 \翼和CLUB 被看做是一种...
/ ?! @7 \' H( D. ?6 zA:Bone- In Cut     带骨切  h5 T) J3 s" s/ }" r. y; h% E
18。New York is considered a   纽约牛扒被看做是一种
5 C1 P, J8 w2 }  C6 e$ g9 N6 UA:Boneless Cut     无骨切
9 g% I$ j( L2 n. O$ |19.In general, a court bouillon for freshwater fish will contain
; c8 Z7 q" H$ U+ K" K2 V% }4 s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8 b( E+ \3 S' I& N- ?2 W  f7 {
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.. J( U$ O4 X; V
和做海水鱼同样数量的调味料和香料$ D9 E7 |; M. _1 r7 p; V: }
20.Anise is very similar in flavor and appearance to
, l0 `9 z/ u5 P; S  g八角和下面的那种原料有相同的味道6 c" t$ Z; e* W. @
A:fennel  茴香+ \9 Q6 ]( w& R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( G% g/ \% G; m. {$ l5 W5 }1 ?  n0 j
下面那种原料更像大葱且有平面的叶子& s. S# ?3 c  Y' _- w7 H! M9 f
A LEEKS  似蒜葱 (这边人叫京葱)
  \, q: Q2 @) P4 J# @  |22.Which of the following cutting shapes refers to a small dice3 b* L+ h: A1 f* K+ g
下面那种刀切形状指的是很小的粒(末)
+ g! A; d( J4 }! x; _A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# n: e8 ]4 ^9 T23.Oil is added to the water for boiling pasta in order to  A: Y1 D2 ?& M% n  _0 c' u
向煮沸的pasta (意大利空心粉 )中加油是为了
7 [1 Z2 I* V; ^- j7 S: dA:prevent the pasta from sticking and to minimize foaming action.
, r% |  g. M2 d7 k! B0 Y' D1 W7 n' ?防止面条黏合并降低发泡。3 f1 D# v& T. m% ^
24.Which pasta dish features pine nuts and basil?4 T) F" n4 \5 J: q) w
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- {5 Y# K; v" [8 \9 X7 O% nA:Pesto.一种绿色的意大利面酱   E1 I  V* b# q4 h3 G" Y! Q
http://www.tianya.cn/techforum/content/96/563836.shtml1 O& [, o, V3 q

5 |% I7 k" K. k8 q2 W5 T25.Which of the following is a spring vegetable similar to spinach?
$ Q' X/ K+ V7 H0 M下列哪项是一个春天的蔬菜类似于菠菜?
9 [: S; C0 ~/ J1 |3 o% C! x& rA:Sorrel. 酢浆草。
' p  `" d! w, Q- E5 Fhttp://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:
& ]; V6 X" c) j# m哪位厨师最早带来高水准浮夸的美食* w4 w% Q# v  z& {% a! h
AAntonin Carême 人名 安东尼·卡罗美$ A/ z/ S( M+ {1 M. Q% I/ s

, i& l, W3 |0 \* v$ v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) X+ e; Y3 w+ }, E0 L! H( n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 X% a2 h  d, N
A:Cast-iron stoves         壁炉
( B" b& L2 H8 j, d' [http://www.usstove.com/products.php?id=6
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. j% ~: |; S" y) u( q& _28.The French term used to describe the roundsman, or swing cook, is:
1 X# [' ?0 S2 S# ^* k法国术语,用来描述roundsman,或摇摆厨师是:# O/ \' I- @# w  Y- e9 t- r
A:Tournant   图尔南
- ?9 G' I2 @$ c8 ]* n* v' V" o' y6 x8 N+ ?
29.Another term for the wine steward is:/ ^* b4 {* }+ z
葡萄酒侍酒师的另一个术语是:
/ G- b; I( ~" W& s7 _A: Sommelier 侍酒师: ~# h* t$ ]# r" |4 u; i# \1 E

  B& s+ j+ I$ R7 m' }! w) J/ G9 F30.Molds, yeasts and fungi are examples of a:
0 i0 F2 f4 g7 w: H& R霉菌,酵母菌和真菌是一个神马例子. B1 c4 D" ]3 L* W
A:Biological hazard 生物危害
8 Y/ ?# \! L( y7 R0 L( V* |% R! |+ g, U! Y" A0 Y5 D% ~* D  D4 ^
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 K1 t4 U( C  A" J; j根据加拿大食品检验局,食品的危险温度区在多少之间:' y0 m" \# w* C4 K
A:40° and 140°F (4–60°C)     4-60度$ N* j& A8 J& \- |- Q( L. w
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32.All bacteria need the following for survival:- a5 G2 [: B* u! Z/ a, V
所有细菌生存需要以下哪些内容:
/ q" ^2 Z" y# a1 @! zA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: M5 b' u6 T' P& R5 L0 V. ~
: ^, w0 M9 K9 w1 u3 L9 \/ Y' x/ r33.Which of the following correctly represent critical control points in a HACCP system?+ ?8 Q0 n; J) \" Z
以下哪项正确表示了HACCP体系的关键控制点?9 R5 W& M3 H+ F, ?0 \: @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   q5 W0 Q7 t% b2 i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 J9 n! g* t* I2 W
0 |, E, A9 W; J  P# r3 u34.Which of the following is not an example of a carbohydrate?1 C& W8 B4 ]( ~8 m
下列哪一个不是碳水化合物的例子?1 Y- q" L' e9 f( ~
A:Essential nutrients 必需的营养物质
% x2 {/ N/ O# C' v  Q# t/ c* [. D' o4 O
35.The process by which a liquid fat is made solid is called:
& G. h7 C$ Y. }, Y9 h4 ~液体脂肪做成固体这个过程叫什么
# w; i* f3 P4 N) }% B8 EA:Hydrogenation  氢化4 |  G$ F/ w' b1 H' z6 }6 a

  N8 A- U+ t: h36.Which of the following is not an example of a fat substitute?; p- i; f$ o2 C  D# f: }
下列哪项不是脂肪替代品的一个例子
- v  `8 |/ p0 Q( nA:Acesulfame K  安赛蜜K表
+ p3 S) W& ?: q1 F" n
6 V) V5 E4 @: x& E% e6 b1 M, E37.Health Canada requires that a product labelled "fat free" contain:, c0 _! `6 q; `4 @2 C2 d
加拿大卫生部要求的产品标有“不含脂肪“包括:
* f8 |  @2 C. z6 r3 l6 M- I  {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* n' A  k6 ~$ T
0 i0 Q0 U" I1 j( G. l# U
38.Which of the following is not a problem associated with converting recipes?
3 \! k6 D3 m; F4 g+ V+ Y下列哪项是不相关联的转换配方问题?
& D  i/ r0 S. W! AA:Unit cost 单位成本
1 J# ~- o# Q( d5 U( O1 I# Z1 e5 B' ?% ?. f% Q. f& S3 O- |" y3 r5 \, z
39.The condition or cost of an item as it is purchased from the supplier is called:( _8 I1 o) ^7 o) l/ m' r
从供应商采购的物品的品质或成本叫什么3 |8 |5 \0 d* l. S: |) Z# Y) O
A:As-purchased cost 购买的费用
5 ?2 j- N7 d8 m* j8 D! \" ]: }' k) h4 z6 g8 v3 K" Z
40.The amount of stock necessary to cover operating needs between deliveries is known as:
! t& g& L5 W& Q, }1 S8 e1 y在新货到来之前用于日常所求的必要库存量叫什么0 [: b, L+ R$ n6 t8 d6 k$ v
A:Parstock 基本日常最低库存: S& f+ l+ g( `6 M6 R- ]

- C8 v$ l; Y, v5 E41.Which of the following abbreviations is used to describe the proper rotation of stock?% ]+ P: k6 i+ ?+ H  h' g( c' C
下面那个缩写是用来表明正常库存流程?
& m! l. _1 p$ y9 J; K) D! Y' tA:FIFO=FIRST IN FIRST OUT 先进先出. H0 x/ [$ }5 ^$ ^0 @' b
0 g) _6 }9 A* K, n; y
42.Which of the following knives is used to turn vegetables?
* @1 _5 v1 u) Y下面的那把刀是用来打开蔬菜吗?, \% H2 h0 k2 Q, ?1 V
A:Bird's beak knife   鸟嘴刀- l6 `7 X- ]3 k3 |  t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" }3 M6 M9 V9 h. K9 \
8 i$ ?( o& S$ a% ~7 y! ?43.What is an instant-read thermometer best used for?' C" |2 @" G4 O
即时读温度计最好用于那方面?
* V" T3 W3 P! ?A:Checking the internal temperature of a roast 检查被考物品的内部温度
; G2 _: A9 w6 N+ u: e' R1 o& p" B$ y! H  P6 c  x2 g
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# H$ x: p1 c+ m下列哪些金属材料受热均匀,通常用在铁板而且非常重
! ?! \( f; X; |; E" `1 jA:Cast iron 铸铁
) }& [* z- A' P, F) d3 Z1 h6 D
5 v. j) `; u! @0 d* V) C8 t1 k% |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% x7 ^1 l: I( }" E2 m( P
哪件装备下面有一个可移动的碗和一个S形叶片?* F1 b4 Y: A+ |6 L/ i2 c& l
A:Food processor 食品加工机
0 R$ w1 u- S9 U4 Q+ N+ U$ y3 [http://www.google.com.hk/search? ... iw=1263&bih=572
: L) \. J1 |/ c# o+ {8 A7 ^) D8 T9 f( u2 z% J* S  h
46.Which of the following is not a rule for knife safety?% _9 [" B, j, E, H
下列哪项不是用刀的安全规则?
; `  R! W, Y! g( RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ F# X  n/ Y: Q8 Z* b$ G
, a0 o) I# J3 r& b! B$ _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- ?6 l) r0 W6 o4 @  f; R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ V1 K8 Z! T6 x5 M3 q7 C9 I/ @: w+ M( pA:RondellES 4 @5 s  G" c3 x: x% W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 V7 v$ W2 g# P2 `' ]4 m
, t/ G7 p+ ^- l  W48.Which of the following is a diced cut used to garnish soups?; |( }8 `. f1 \; x% A0 Z" B
下列哪项是切成小方块用于汤的装饰?" p5 R, d' M. h$ x  f1 I
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# L0 @6 `; D; p% |( _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; y' d5 c7 \# m+ o& P/ [6 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!!——0 E4 C1 F: e( v& ?. @! Y- x: n/ @
A:Gaufrette
; ~/ r0 s2 I& {; b$ Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& T# A/ \# O6 i% W& B- x4 {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' u  J" M* @2 s% @6 G) LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* [; S2 m" m, Y" x5 V( \: {3 c8 H% Q6 f3 U
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 Y6 I  B9 s' E3 s
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)  [) O; F7 J# |, x' a
A:Cilantro 胡荽叶 香菜  h' a6 Z) v& W% F; i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 F+ l3 w; r6 K# J8 I8 m

" C+ o7 f7 U9 o+ o2 J" B6 r60.Allspice is made from:
6 |! e% H. k- U( }9 ~! N 多香果,  多香果香料是什么
2 R5 g: Z" L. k- U# R2 Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( L2 R: ?: `- k) p- x& KA:A dried berry 干浆果
+ ?1 O5 ]: V3 y) \
! O' J/ P2 v7 N61.Which of the following are used to make a sachet d'épices?3 \0 ^6 }5 U* J! p/ c0 V, \
下列哪些是用来做香包德épices?
4 U, r3 }. O+ C' g! [) @http://www.sachetcatering.com/
' q, J& v. }" N( {7 vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; B7 k4 S* c  K* E( G6 H( e

$ J1 t4 c, Z# g) z7 b$ C, X( L. `62.Which of the following condiments are not soy based?
4 Z/ Y( a9 P& [. k0 ^; r6 n3 e下列哪项不是酱油调味品的?
2 B5 l/ R* j: z; nA:Wasabi 日本辣根
: P+ v' h# I( p7 D5 W0 l, ?, x+ W7 ?! Y% C7 Q! m
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 _8 V+ Q3 O9 d9 P/ d5 T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:
; c1 R( d: ~5 B. RA:Pasteurization  巴氏杀菌! t0 ^2 M  z; z8 j3 p+ z
  C# t( `/ I, j8 T
64.Which of the following steps is not the correct procedure for whipping egg whites?
8 z# X: m7 Z! ?* f: q1 D下列哪个步骤是不是正确的蛋清搅打程序?' K9 X: \. g4 J- a7 K
A:Allow to rest before use. 允许休息后方可使用。
3 h1 i2 H" {1 z1 y7 [8 w( i! Q* G8 U, M2 i
65.The weight of a large egg is between:一个大鸡蛋重量介于:' R, S$ W  e; z4 o/ q% c# h. S* B  m
A:56g and 63g 56克和63克
: ~6 c, c* i% F$ C. l4 Z! [3 ?6 I, C2 C) Q, I0 |9 H) h& j
66.Evaporated milk is a concentrated milk that is produced by removing. C' z0 ]5 U0 s5 t; {
炼乳是一种浓缩牛奶 是去除什么做的( o3 ~9 ^. y& Z; W
A:60% of the water 60%的水$ ]/ \2 z8 F. T% _* [

% F( Q! q" H7 M, d  u1 k/ j67.A method of cooking that transfers heat through a liquid or gas is:& M7 N( |* T: P  b) W
一种烹饪方法,通过转移液体或气体是:0 C; K" g2 Q) r! D8 ~. W
A:Convection 对流5 [% L$ O6 x: d- H$ r
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68.The cooking of starches is known as  烹调的淀粉被称为
4 V  j6 S( T: h! s9 \A:Gelatinization 糊化- D7 p$ ^% W2 B0 T8 f, l
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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?  `& v6 Q" o& ?# x7 O# o
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:1 Y! k2 h4 O' f2 j7 Z- F% M; a, D
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0 T  A7 `) d* i4 {7 G  P
A:Fumet 原汁6 G6 X- H  c1 r! r/ y. d" J

8 B* v5 }( U( E. t72.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  f: q, \$ _& r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 B- W. z' C( p73.Which of the following is a principle not used in stock making?
$ B) ^4 A2 _# Q: k下列哪一项不是用于制造高汤(低汤)的原则?( A4 G$ W, L: }# n! q" \2 S
A:Start the stock in hot water.开始在热水中操作
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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6 E  \# y( G5 ?! o8 i3 D: S
A:Remouillage 法语熬汤
/ n/ Z' \. Z# j- o7 khttp://www.haibao.cn/blog/post/176242.htm
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