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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。  j. O0 R& l9 ]' g: C
5 V  ^( |) H' _0 }
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。
- J# W, P$ p9 W% h4 F1 g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
大型搬家
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# P2 ^' j6 P  `4 x  d) ^
1.Which of the following methods should be used to determine doneness in a New York steak?! \+ J: S: z: g6 g
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)
, G$ V1 @& u) k' jA: pressure touch. 压力触摸  y1 h7 n% X7 E* i. o- Q9 h
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! C7 p5 j  G3 N! S- x3 v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8 m5 D+ i# v& \- i# J; Y+ j
A: acid  食用酸
) M1 s7 N: G- }9 v1 E2 ?$ k* h3.Vegetables are major sources of which of the following nutrients?( m9 o' L8 v8 r! V/ q+ c3 x' [+ S
蔬菜中包含的主要营养有哪些# a3 j# F" J$ O! a! d) Q7 _) {
A:vitamins and minerals. 维生素和矿物质。/ g# \; ~- _$ _- k
4.Cauliflower is commonly served with. c! P9 l& I$ k9 h1 n
花椰菜(菜花)最常见和那种酱汁搭配
* X- T* u) S% I) T: ~, Q* t( J! @* EA:Mornay sauce. 奶油蛋黄沙司: p/ L) \; E; `$ m* K8 X
5.Which combinations of products are found in pie dough?
1 @; m. b# C2 B0 e% N下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% A2 e7 j/ R1 q7 \A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) s' n$ g0 t" }" M) ?$ l7 N" z
6The French term for mussels is 法国语青口(海红)叫什么
6 H. H# f* c1 H8 zA:moules.法语青口,海红
7 P6 }% E% u/ x( b7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% F2 B$ g4 V: f7 dA:faintly fishy. 稍微有点似鱼味* U+ N/ |/ m! x/ N) e5 A
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& h! e6 H; v: p1 Q3 @- P3 T" E
A:2 days. 2天, n1 n% g! B; d, H2 a
9.What are the principle ingredients in ratatouille? / B# a& d: f  z. Q7 a& H
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 a" c9 P/ V9 @1 X( W
A:Zucchini, eggplant, green peppers, onions and tomatoes
  I  Q3 i- h; B! O' d西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ U9 u" N' u5 a- C3 L10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 X0 F' w! B1 R
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 s5 B3 H0 Q( E" d; H1 M/ ~( @3 [大批量烹煮食物要在20到30分钟内
6 B! w6 [" S# a/ i! P11.What person has the authority to issue a Health Permit?
1 G" P: j6 l* m! x. P, u谁有资格颁发健康证(卫生证)。
' r, G, w: l# p  c% n5 h8 eA:Medical Health Officer." ]4 d2 C& ]- ^0 a" \! \
医疗卫生官员。
' `& S! ]) e" t' q3 S# }5 V7 x* w12.For what period of time is the health permit valid?  H1 ?6 b; s% f1 ^
健康证的有效时间是多久?
- [$ n* r: @0 F* _: Z# F0 QA:12 months.12个月8 B7 l8 @6 G- E$ U5 g) c0 z) O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air* j# J; B8 M) }5 `. [
在食物和饮料准备区,通风系统换气的标准时什么
& q5 R3 |4 G) P" P! hA:08 times each hour. 每小时8次
8 b! S( w; U7 b. Q7 w; R14。The minimum temperature for manual dishwashing in the wash sink is
5 D: W+ I9 S# B- X$ M手工洗碗,洗碗池的水温最低多少度?+ q1 C8 x: [7 e" f
A:110 degrees F (43 degrees C). 43度8 x# G* I4 ^8 w4 y* {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" f& Q0 X+ M8 \% K
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ f. o9 x( e3 A& D
A:180 degrees F (82 degrees C).  82度
( C; X; m0 J4 `8 X" M  S6 Q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% @. ^* L- p2 [  u( }% v
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- o8 r* t4 B$ c; r
A:en papillote.  法语自己理解/ Z1 K+ T4 ^( e
17。Wing or Club is considered a) ^2 m2 H9 B; T4 ?( s. k# f
翼和CLUB 被看做是一种...$ q0 I: s3 e& h3 T2 p
A:Bone- In Cut     带骨切/ c5 O* p7 m, @7 K7 c
18。New York is considered a   纽约牛扒被看做是一种
3 _2 d; r( r6 v# [6 c$ t/ qA:Boneless Cut     无骨切# m2 q3 n' @. A
19.In general, a court bouillon for freshwater fish will contain' ], h( A2 R  H; C8 ^# _0 T+ p
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
( c$ ]* ~3 _5 P+ TA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  Q$ _7 m7 p! O; Z. H+ G+ h1 C" N8 ?1 j和做海水鱼同样数量的调味料和香料% C' ?- S" c1 \
20.Anise is very similar in flavor and appearance to
4 N9 b8 T5 ~. }) S8 H; z八角和下面的那种原料有相同的味道5 y, d$ b3 O" Q. x' E
A:fennel  茴香
9 s: ]2 y- B% m5 B1 S21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. `" V! _/ O4 i- `8 ~下面那种原料更像大葱且有平面的叶子3 M# v" D- m. |) |; U* }$ ?
A LEEKS  似蒜葱 (这边人叫京葱)3 r2 h, Z2 h" j. V7 H
22.Which of the following cutting shapes refers to a small dice; H; ^  M( ]( f# R( W
下面那种刀切形状指的是很小的粒(末)' X8 K4 q1 ?- Y8 k0 E
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ _' }7 Z1 Q3 M9 y0 i8 a23.Oil is added to the water for boiling pasta in order to
, V' r4 N" l" i  B. Y1 s$ _  N/ {向煮沸的pasta (意大利空心粉 )中加油是为了
  W; I2 Y/ |/ e7 y/ n9 MA:prevent the pasta from sticking and to minimize foaming action.
+ P0 K- x9 Z0 a! a  @3 _$ }4 N防止面条黏合并降低发泡。
* w5 x' h0 ?3 j( O+ `+ l/ [24.Which pasta dish features pine nuts and basil?+ H8 P* Y, E" o9 f, g  ?) F2 L
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" m' g0 {3 B, s8 G8 o0 {$ [& Q" qA:Pesto.一种绿色的意大利面酱 " {7 X& p  `* Y6 E4 E
http://www.tianya.cn/techforum/content/96/563836.shtml) k3 e, J, a, q% e) u' [
' w$ o: [) U" `2 `' ^
25.Which of the following is a spring vegetable similar to spinach?
* N* P  {, ^0 f! ?" a0 ]# {+ @: L下列哪项是一个春天的蔬菜类似于菠菜?5 _* }3 f* Y& Z' q% o; O* P
A:Sorrel. 酢浆草。
: j8 o7 Z6 i+ i8 f! q! ~9 d' Yhttp://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?
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:: ?8 U( I+ k! T: N
哪位厨师最早带来高水准浮夸的美食
# m& h! ?& E* s( E: o7 dAAntonin Carême 人名 安东尼·卡罗美
% a. \' n" T" }( b/ u+ n% f, k9 U/ x- e* O
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# s  m" c$ [4 ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& J! {. W7 I. }+ B) JA:Cast-iron stoves         壁炉
2 d* ^; D0 k. x% Ihttp://www.usstove.com/products.php?id=6) I, e% y* [8 k6 Q" ~& q

( T* Q. M% D' {; H: l( F- `, w28.The French term used to describe the roundsman, or swing cook, is:
6 C5 X9 _; k9 B法国术语,用来描述roundsman,或摇摆厨师是:
* V7 p  L2 W5 l0 \) X% bA:Tournant   图尔南( _  o, g/ q, y+ m6 l  M3 U' m: {
* h4 F9 Z( Z0 \; _0 ~! E  e1 G
29.Another term for the wine steward is:
. J* f4 I/ U$ K2 O0 k葡萄酒侍酒师的另一个术语是:/ N" `; T4 ~; n$ @
A: Sommelier 侍酒师
' n/ j3 y" N" Q6 f; B5 G8 {2 D6 A" C# k+ Y
30.Molds, yeasts and fungi are examples of a:
# ~: `* z( O7 {霉菌,酵母菌和真菌是一个神马例子# t! j1 ~6 b2 g1 W5 r! v
A:Biological hazard 生物危害
5 T" i& Y/ y$ p4 m9 G: U  d+ P8 E, a. _9 d0 i( Z% j
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! |$ W" d9 `+ J" M# p根据加拿大食品检验局,食品的危险温度区在多少之间:
0 c, J' S. B8 Z& o4 {A:40° and 140°F (4–60°C)     4-60度
0 `+ M, L  l2 g8 n- ~2 F8 P1 N0 q8 O4 b% w/ g& K. L0 t
32.All bacteria need the following for survival:* s! ]) c) G# D' c, W. m
所有细菌生存需要以下哪些内容:: {, ?# c( q3 g! ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 Q6 E, x3 F. S) l% E/ }7 l& T/ o* A0 E5 \* e% s* [
33.Which of the following correctly represent critical control points in a HACCP system?8 `% a: M6 g! m' o$ E
以下哪项正确表示了HACCP体系的关键控制点?3 w  _9 J- r% o. \: t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 d; {3 V' }  `/ Q; h食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 K, _# j& W: P
9 I1 H4 a+ {5 K; ~- P# Q2 Y! r
34.Which of the following is not an example of a carbohydrate?4 U" h7 ]# C5 l! @6 W, @
下列哪一个不是碳水化合物的例子?* h2 \% D- r4 P: d% c
A:Essential nutrients 必需的营养物质
' n4 e* D0 ~5 D) l" ?  t
3 B, V& p( ~! A  t35.The process by which a liquid fat is made solid is called:) {  w" m9 j; o
液体脂肪做成固体这个过程叫什么
& _: F0 `4 k: N. T# b) qA:Hydrogenation  氢化8 N( ]  c7 {) \

: m8 h- ~2 N* c36.Which of the following is not an example of a fat substitute?
" n% r0 k$ v9 b& T2 ~) a下列哪项不是脂肪替代品的一个例子+ T& b/ [! _" o( R1 H8 }# L
A:Acesulfame K  安赛蜜K表# x7 z+ ^7 M* |2 C3 `# G

+ n' |1 t# s6 Z  o) [8 s! G: J37.Health Canada requires that a product labelled "fat free" contain:  [: n0 D& x2 U2 \# ?
加拿大卫生部要求的产品标有“不含脂肪“包括:: G; h' @: B# F* Q1 ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. w6 D3 U4 y1 [1 F& J) _& j
. }- i! ^% p. ~( Q% [38.Which of the following is not a problem associated with converting recipes?+ J$ t) g1 z+ h! i* K: d
下列哪项是不相关联的转换配方问题?
8 R& f$ R( ~) Y. OA:Unit cost 单位成本9 p- |' z3 h9 A% y4 J. v/ \

0 {0 _& b( _3 `39.The condition or cost of an item as it is purchased from the supplier is called:
8 g, j7 S1 R9 y  s1 L从供应商采购的物品的品质或成本叫什么
9 f& q/ r- o3 Y7 S% G. ]A:As-purchased cost 购买的费用
: {! u% }4 H# x2 ^- K* Q1 L
( ^6 w' O, r! W) Z* U9 E1 u1 g0 G2 R40.The amount of stock necessary to cover operating needs between deliveries is known as:
% h% \/ Z& g" }在新货到来之前用于日常所求的必要库存量叫什么
% n3 ?* P' g4 F& t0 ~% NA:Parstock 基本日常最低库存
" D' p% s0 `) K6 R) L8 M4 r) N* ^" ]% q* a$ H
41.Which of the following abbreviations is used to describe the proper rotation of stock?
: E9 ~6 O8 y1 r, P- c8 t下面那个缩写是用来表明正常库存流程?
8 s, A$ |* @1 R  ]A:FIFO=FIRST IN FIRST OUT 先进先出
" F1 S, M, C. V4 h& m: ?- d2 G! z7 ]( z
42.Which of the following knives is used to turn vegetables?- n. H+ z4 F& k9 g( z9 T/ B
下面的那把刀是用来打开蔬菜吗?
% E4 _) Q2 j, X) LA:Bird's beak knife   鸟嘴刀
6 r) x  ^9 b6 {9 H: p; Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ y$ J9 `' @' n! i/ M1 R8 I4 S

% O% D' C$ q+ p7 f0 q. I1 b1 J) x43.What is an instant-read thermometer best used for?$ C$ t4 a& U% l. G1 V+ z
即时读温度计最好用于那方面?. p$ W8 l2 A: t" O
A:Checking the internal temperature of a roast 检查被考物品的内部温度: T- A& M& U( l# u' }2 y8 r3 \% ?5 F

1 l, Q4 r9 h/ g% r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  @2 L) X6 @( d0 z/ O8 q下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 w  m# o4 _6 V; d$ qA:Cast iron 铸铁
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+ I: t+ R, Y& a1 U8 p1 a( t7 P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' y2 b4 |& N8 @/ j# G' Y% f% q
哪件装备下面有一个可移动的碗和一个S形叶片?
. S# t# Q# z" J% U, hA:Food processor 食品加工机- z1 z& t+ F. z  H$ V
http://www.google.com.hk/search? ... iw=1263&bih=5722 }  P0 `; j, t$ s; W$ e

$ `* [. U! ?9 Y  C46.Which of the following is not a rule for knife safety?4 U8 {  [2 ?  G+ N- W/ L9 I: L/ F
下列哪项不是用刀的安全规则?/ u$ G; z7 Z+ h& Q. [5 q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& d; L/ X5 W/ j! U

; I; o- b+ I. U( X- B7 F+ `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, S2 H( K% R9 i2 ^6 g2 x5 O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) m% T; T' i. i9 {
A:RondellES 1 l$ r* Q7 h( x- b' N! f% X7 G9 @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 _( Y# C$ {" {' w" E- X- Y
8 T) v7 Q, x2 |# H48.Which of the following is a diced cut used to garnish soups?
& f' D7 J8 `' a( M# v2 i% H下列哪项是切成小方块用于汤的装饰?4 Q$ j9 ^3 B- B( ~8 B
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 O6 Y/ A' @4 k2 f0 l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 X  d; [9 d3 g% ?# `
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!!——
7 t$ f" ]1 v- O; U1 [' Z2 E. LA:Gaufrette % k; J  z% g: w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- m& q; H( u0 }; L- e7 O7 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 s- z4 {+ S% V9 q8 \3 j( |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 {$ `) w  n/ [) V& g. c- m9 O/ k$ ]
% O  _) ], D' x! F5 T  l. w
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) S  o! M( x/ [8 V( E: s' r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)
* `3 M4 l9 |/ c& |& p4 J3 \( X% Z5 lA:Cilantro 胡荽叶 香菜; j# r; m) C/ i! v! Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( E# H* H" D2 i' Y
% @, J* C8 G4 ^, I7 N& x60.Allspice is made from:
2 ^9 b2 j; r) j7 w 多香果,  多香果香料是什么) B( |: Y5 K+ q( l/ v* G5 ^0 N6 w2 @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( B0 |" q: B1 x# s/ cA:A dried berry 干浆果/ f$ {  m2 k& p. W. r' R, Z
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61.Which of the following are used to make a sachet d'épices?. m8 ~  \/ ?) }, d9 X6 `
下列哪些是用来做香包德épices?
0 }: N7 H  V9 _  H8 Ghttp://www.sachetcatering.com/
" i6 D/ z* o8 J" iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* a8 v. S; a' d8 [% }0 x
" l2 i( @1 t3 O6 D
62.Which of the following condiments are not soy based?4 X6 U  ~% a4 ^/ W) U
下列哪项不是酱油调味品的?
2 J  e" s1 S1 A: B$ h$ aA:Wasabi 日本辣根$ m+ I7 S/ T/ _6 b" R, U! R

! ^9 M/ c0 Y8 h) v) U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  `% B% I6 r, I/ k. `5 g; J
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:
; `7 v# X, \, u# }$ |A:Pasteurization  巴氏杀菌3 H" I) u  R% x9 ]
) V% k, R% ~, k$ I/ f
64.Which of the following steps is not the correct procedure for whipping egg whites?+ N5 s+ f8 Q: S5 v/ S
下列哪个步骤是不是正确的蛋清搅打程序?
1 d5 z% l% |  j% h/ cA:Allow to rest before use. 允许休息后方可使用。
% j; Z, v5 b- }8 ]! q* V/ o1 V2 [, E& u
65.The weight of a large egg is between:一个大鸡蛋重量介于:! ^8 c% w, K& k5 G# @5 Z
A:56g and 63g 56克和63克
4 J8 l1 D- q0 B5 M& b8 p& q: h& _6 V* K1 F( ~6 L& P- Y# ~
66.Evaporated milk is a concentrated milk that is produced by removing
  l' E6 K0 {8 L1 m; y$ \9 s' t炼乳是一种浓缩牛奶 是去除什么做的
' f8 B( S. V: Y/ i8 A9 lA:60% of the water 60%的水
) {2 @" D1 _8 Q* ~7 L* E1 ^$ i
, B- k6 P3 Z9 ]8 E' c4 T9 }0 A% |+ |67.A method of cooking that transfers heat through a liquid or gas is:1 ?# q7 @% O+ M+ Q! G3 ^
一种烹饪方法,通过转移液体或气体是:
5 E4 O+ {3 X8 G3 H) y4 @+ QA:Convection 对流
4 {* l  s* F& K
* ?+ x. C9 r: k% C1 d3 A+ w68.The cooking of starches is known as  烹调的淀粉被称为  E4 Z- j7 C0 {3 l
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?
+ t* J4 Y# j% m& ^A:Braising 烤
! i+ P4 _: O6 O' g! e2 }8 \, D% {* o7 i( |
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:, I. Q) F4 Y/ a5 n9 l0 b, d+ z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( Z3 E# }$ S6 |/ S, w( O' l. O5 {+ t0 z; j5 T# C5 z
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 e& ?2 A  r9 |% m2 s: }3 |" \A:Fumet 原汁
6 ]/ M5 B* r$ j# w2 a2 E$ R8 Q4 ^8 i" c. P9 q" E
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
2 `4 B0 a6 {4 z) h! {$ `A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 N& N3 f# N) r% q8 z

6 c( S0 z# o7 P) H. b! ~' L73.Which of the following is a principle not used in stock making?
: U: p& s" D& c$ y' @+ Y* r% x" ~下列哪一项不是用于制造高汤(低汤)的原则?
/ g5 X' o$ w) _$ R7 }A:Start the stock in hot water.开始在热水中操作
2 ?& m4 t* o3 f8 Q* J3 {! ^) R+ v! H' n
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2 V$ _( l( {% x
A:Remouillage 法语熬汤3 }1 f! u- f4 Q
http://www.haibao.cn/blog/post/176242.htm
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