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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。& G- l1 }) H- Q, b

* O4 B) I6 K) v" ^: f8 Y* \/ ]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。
) M7 M: ?* p- h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
. c8 q0 |" E9 C8 w1.Which of the following methods should be used to determine doneness in a New York steak?) U, f7 u$ W, o9 v3 R  P
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)' t' u3 l# L! h
A: pressure touch. 压力触摸& J0 z* M0 u. n4 ^' d
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" v" {. }% o3 N$ S6 [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
' k, Q) l1 ^: G$ QA: acid  食用酸# y  F# l# W8 u$ v5 x1 V
3.Vegetables are major sources of which of the following nutrients?
0 p. T. ^" ^* I4 Q3 F7 [0 s! l* f6 N蔬菜中包含的主要营养有哪些9 N/ ^2 E* M  R& r  |
A:vitamins and minerals. 维生素和矿物质。' j7 R* B) s8 L( q- P' c
4.Cauliflower is commonly served with
7 m6 L+ g9 g9 y0 O  p+ ]花椰菜(菜花)最常见和那种酱汁搭配4 f$ S. |4 W4 b+ t9 w" ~# _
A:Mornay sauce. 奶油蛋黄沙司
; `6 N+ k. h* ]3 k! T5.Which combinations of products are found in pie dough?
, G1 w9 C, e$ r3 T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 A5 x$ @4 m' r% }+ ~9 {
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 }2 q/ M+ D8 M& C- l
6The French term for mussels is 法国语青口(海红)叫什么# k; q" {+ A! S' ~2 g% x
A:moules.法语青口,海红
) t- D5 V# G6 w5 y+ u7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( [* z5 k/ }4 p5 l1 A* l) l& O5 W. P
A:faintly fishy. 稍微有点似鱼味
1 C* Y, W* p/ Q* y( G  h8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& x7 Y& \  W7 \
A:2 days. 2天* e: L+ D( t4 h3 `  n# F1 Q
9.What are the principle ingredients in ratatouille? - C1 r( R4 [6 D5 r& @
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 t9 _2 r' l* u. m0 m6 l5 a6 O1 E
A:Zucchini, eggplant, green peppers, onions and tomatoes
& k4 A! D9 K% o; k, E2 _/ [西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' X" R1 ?0 h" g: ~8 [! N10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 p1 `' |8 e( X7 o8 V6 K$ RA:cook food in quantities that will be used up within 20 to 30 minutes.
% H6 Z3 ^; h+ p; X6 u. T大批量烹煮食物要在20到30分钟内! i' ]$ t! q. i1 l
11.What person has the authority to issue a Health Permit?) N1 X4 g+ [; Z: a
谁有资格颁发健康证(卫生证)。
/ u, n, E' s* y/ ?6 g. A) `! JA:Medical Health Officer.; N9 b+ u+ u* p0 X& V1 s+ x
医疗卫生官员。9 O' }1 @! Y6 A$ ^
12.For what period of time is the health permit valid?
; |( o  d: w/ j/ q% }健康证的有效时间是多久?
/ ]* c- O8 c  A4 D; }! _; uA:12 months.12个月
7 o$ O) P; o; h  k13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 V# N7 f' c+ ~& S( h( A3 r在食物和饮料准备区,通风系统换气的标准时什么$ H; G/ n2 G+ L( R6 j) o
A:08 times each hour. 每小时8次
2 V* R% r1 [# a' W14。The minimum temperature for manual dishwashing in the wash sink is
! l( r0 V/ t8 P+ ~+ Q1 n2 o* R手工洗碗,洗碗池的水温最低多少度?
1 _, \8 @  C; m( B2 @. p& R* ^4 EA:110 degrees F (43 degrees C). 43度* t3 H( V& |* L& S
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, r2 e9 f! A7 g; X+ A7 i用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: z' P) T- V& L6 `: Q8 J2 B% V
A:180 degrees F (82 degrees C).  82度/ x: n/ m( a) a" {  }! ]* C1 A( c
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# V! B- r- Q1 r. k$ g$ U0 u
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ X- l8 Q, @3 w& S! Z4 ]/ j
A:en papillote.  法语自己理解
% w7 c5 z$ \" {. ?+ g" [5 P" y' R# e17。Wing or Club is considered a) _: m/ \4 Y; v7 z; S  W7 I: @" P
翼和CLUB 被看做是一种...
; E, m, b. Z7 P4 D5 l% c% \5 G( rA:Bone- In Cut     带骨切
" T- u/ D$ U8 [$ F2 \) o/ W. s% T6 N18。New York is considered a   纽约牛扒被看做是一种
" C; B9 y7 |/ [& @( d# K3 iA:Boneless Cut     无骨切
, A1 @7 L+ D0 J9 j: H( d" y19.In general, a court bouillon for freshwater fish will contain
( L( g! Z. V; F0 Y# 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* y& O* v4 S9 x* R2 A9 M- V3 H
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& W5 E  `& x& [, z$ C/ ?& [! \- r8 l和做海水鱼同样数量的调味料和香料7 \; f$ c9 S, h( b- B* E3 c* x6 m
20.Anise is very similar in flavor and appearance to
- O+ s- z; S0 L八角和下面的那种原料有相同的味道" Y! f% i. p/ B) ?" `2 A
A:fennel  茴香
) c: S- \/ K) m21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 X# t' b2 D/ o3 ?: W2 r8 A下面那种原料更像大葱且有平面的叶子0 K3 c) ?9 k5 |& p9 V
A LEEKS  似蒜葱 (这边人叫京葱)
* l8 `2 z* r6 ?+ ^) k" `22.Which of the following cutting shapes refers to a small dice
) t: y# Z$ r- R0 ?下面那种刀切形状指的是很小的粒(末)) W+ B% `5 C% N; N
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 H0 a# _) h( p* n% @3 G
23.Oil is added to the water for boiling pasta in order to
# S# Z* X% N. G" E+ m: O( z% V向煮沸的pasta (意大利空心粉 )中加油是为了9 j( U. D* M6 h  B1 P# o& a
A:prevent the pasta from sticking and to minimize foaming action.! T2 Z# w( t5 J0 g! h1 U
防止面条黏合并降低发泡。
8 J2 R6 d$ U$ a" L1 t; G! X3 w+ k24.Which pasta dish features pine nuts and basil?1 C8 n; O4 a8 Z" E
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! l( L! ?7 K4 c6 ^2 c6 a
A:Pesto.一种绿色的意大利面酱
1 a: E; T6 R: y8 y0 z3 Ihttp://www.tianya.cn/techforum/content/96/563836.shtml' }" W& V' `- ?/ {
4 n6 ~" V% k9 Q; |0 v: g
25.Which of the following is a spring vegetable similar to spinach?
4 g5 j; u9 K0 P" h$ O* w下列哪项是一个春天的蔬菜类似于菠菜?
4 q6 c7 e) w* _6 }5 `A:Sorrel. 酢浆草。
& B3 X1 H* U5 K! Z8 k, ohttp://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
大型搬家
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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:
- \+ A6 C+ D' ?/ d0 i8 s7 R哪位厨师最早带来高水准浮夸的美食6 V2 b4 K. k( ]* W9 J
AAntonin Carême 人名 安东尼·卡罗美2 y6 X1 ^. q, s, k
# |0 s: k2 E4 b- F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: Z# w# l$ {( m% o7 h% h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 L4 s! _6 [1 `) S
A:Cast-iron stoves         壁炉8 F  K6 C- v" s1 R2 U' g
http://www.usstove.com/products.php?id=6( I% |- |5 ]1 [5 k
2 C+ E. ~' j+ @4 I! Z, K4 e
28.The French term used to describe the roundsman, or swing cook, is:
, I$ L- G! f! N! D- |+ `法国术语,用来描述roundsman,或摇摆厨师是:
/ N' u/ ]6 ^, X) t* J1 aA:Tournant   图尔南$ D% \' v7 g" x' v' n

- a3 `( m( g9 u" N0 a1 B9 C29.Another term for the wine steward is:! O) G: R' k8 H
葡萄酒侍酒师的另一个术语是:( y* r6 a+ W# c8 Q9 v
A: Sommelier 侍酒师
1 z0 c9 d+ O. Z7 A7 |
- h1 X, K6 g8 w8 s7 ^4 c  _30.Molds, yeasts and fungi are examples of a:
% L8 {. [6 M# e- ?( e霉菌,酵母菌和真菌是一个神马例子' c5 x6 o' [! S5 `8 s
A:Biological hazard 生物危害4 B) O& g5 V* X/ }

9 n" B- {5 Y+ M( C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- E% }9 K( G% ~7 N
根据加拿大食品检验局,食品的危险温度区在多少之间:& E3 v* ?5 t6 M% W
A:40° and 140°F (4–60°C)     4-60度
+ n! l% g" ]( V
8 x6 J% k# S' K- i" L32.All bacteria need the following for survival:
% i( a# ^' B5 |所有细菌生存需要以下哪些内容:* Q" q3 t- o# b  e7 h8 H4 r3 I' s7 U
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ y: O& h2 \3 ?
; R" E, C  b" f5 X( e
33.Which of the following correctly represent critical control points in a HACCP system?  |7 t3 Y8 F3 \
以下哪项正确表示了HACCP体系的关键控制点?
7 h* C$ c6 h4 {1 L  _. G' o; FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! R2 l4 ^4 V8 H0 w2 p/ |食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; j; @2 {( U2 e" N. n- n- f2 r
9 {: g( }' X- F' H3 D. S34.Which of the following is not an example of a carbohydrate?) k8 X3 O5 |/ w. F
下列哪一个不是碳水化合物的例子?, g6 @' S' L/ o- D) |9 q
A:Essential nutrients 必需的营养物质, L* _0 o" T" t2 z8 t. Q
; G9 z% R, [: b* x" `
35.The process by which a liquid fat is made solid is called:- b  b8 T( t- q5 n) ]( b# Q' Z) Q
液体脂肪做成固体这个过程叫什么1 g$ |4 U3 y$ E8 k! k
A:Hydrogenation  氢化
7 N2 }. M, i$ g6 Q. u- W% ^1 A/ F1 i3 z) @& d1 N8 h
36.Which of the following is not an example of a fat substitute?/ A. t' ^+ t  p$ \8 `& I
下列哪项不是脂肪替代品的一个例子- V* @1 Z) K/ a3 {2 a# O
A:Acesulfame K  安赛蜜K表
) m# F. Q- ^) _# x7 j& V) F  t/ N: T- b! |; H2 i+ d* J
37.Health Canada requires that a product labelled "fat free" contain:
2 y5 P" r: m" @# N- v加拿大卫生部要求的产品标有“不含脂肪“包括:1 w" R) M5 A3 [, x7 h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ M% J6 f% S9 f7 i
# r( ?8 e, C$ b4 b- L/ i: @
38.Which of the following is not a problem associated with converting recipes?" r% C, I! [2 x9 j, j: P
下列哪项是不相关联的转换配方问题?1 a* b( n9 N# h0 Y7 |
A:Unit cost 单位成本
4 v& f6 f- S8 a7 q" q: ?3 t5 O. w( Q1 t# F; Q5 p& P7 `. u$ `/ C( s
39.The condition or cost of an item as it is purchased from the supplier is called:
! E4 D# G7 X/ _从供应商采购的物品的品质或成本叫什么
, f6 M% Z* H( a; I' M) aA:As-purchased cost 购买的费用
# C. V0 Y2 U! R2 x* s
4 e/ U3 {' d' T% z  y7 |40.The amount of stock necessary to cover operating needs between deliveries is known as:
' f! C& B2 Q( a+ ], G在新货到来之前用于日常所求的必要库存量叫什么
' w- ^6 p, M. ~1 IA:Parstock 基本日常最低库存7 @5 ?6 E. a1 m- M7 N, W

4 `) }! h" Z& c/ f41.Which of the following abbreviations is used to describe the proper rotation of stock?9 P5 a6 ]6 g8 s8 ]7 u2 n# v
下面那个缩写是用来表明正常库存流程?" g- X4 ?. d( r/ w0 i
A:FIFO=FIRST IN FIRST OUT 先进先出3 @* R$ p+ E: o: Q8 S0 H
, L0 j" h) r& B+ A
42.Which of the following knives is used to turn vegetables?  K- T  v! t' Y! [6 v9 d
下面的那把刀是用来打开蔬菜吗?0 d, Z! f. E( q- S$ d
A:Bird's beak knife   鸟嘴刀
* x- P, z+ X  R% g( b8 U0 x5 \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. o* L( l8 X# X) Z& w1 S. O: P
4 g! c& F" d$ w, r4 y43.What is an instant-read thermometer best used for?5 T* w0 F! Z9 ]" @% J; s
即时读温度计最好用于那方面?2 c/ A' A% L4 _; X  Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 ~& V$ T! d/ U( z& X
: C# n/ M9 f4 R' k  R8 B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ F2 J: U% A$ v4 l3 o$ f. A- \
下列哪些金属材料受热均匀,通常用在铁板而且非常重) L- A& P; G/ e7 @% \1 V6 f
A:Cast iron 铸铁
3 f( Y( G" l) b8 [5 d( H  A* o1 N: [2 {% y6 }9 t
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& w3 J9 a  a& m3 J1 D  t哪件装备下面有一个可移动的碗和一个S形叶片?
3 ?4 g% Q* z. X1 X0 K" H& bA:Food processor 食品加工机
  M* N, j1 R, P: r/ i2 shttp://www.google.com.hk/search? ... iw=1263&bih=572
2 a' x  N" `5 @* D( a3 Y% I" v( h$ O" L4 t; O
46.Which of the following is not a rule for knife safety?/ T% S+ A3 e( w( _. }! @& P7 R
下列哪项不是用刀的安全规则?
' `5 b( q6 P1 JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 p! |, Z5 R! N- i$ _( F
; U. G6 }. s% H7 `; F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 ^, g3 y* g8 y8 V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 s+ M, {5 H% ^
A:RondellES 0 [4 W' {$ e" [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" z1 `, j+ |  g' d7 H
. L- `/ t9 T3 h) d7 B48.Which of the following is a diced cut used to garnish soups?2 n( o8 G. C" B8 ~
下列哪项是切成小方块用于汤的装饰?+ `7 g) d' E" ?9 p# T1 {0 z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 S1 X# m8 v  x+ I  }- r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 D  K0 o# d7 l: _/ u) E! O* D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!!——  Q8 a( N; C9 S; A
A:Gaufrette
- p: `9 m' ]5 [6 d; Z5 e1 M, tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 Z  v6 y8 S! l2 M5 ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& H: Q% \8 g9 F2 s8 P; xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 h1 A* W( O, R
, B& g4 A" e( n# `
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 t5 x' `9 a* \4 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)
( M) q8 y, x+ s9 b( mA:Cilantro 胡荽叶 香菜
7 L3 f9 a& d: @5 U# q( F5 ?3 C* dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' Z! x2 o# v, M% d- p
  V% h; F7 m; H60.Allspice is made from:, d+ g5 `6 g  j8 R
多香果,  多香果香料是什么
9 I9 n7 Q- g, p& ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, I5 `' ~4 x: y6 U8 E; h! |/ ~% h
A:A dried berry 干浆果
  n. O4 s2 O: r6 d5 b  X% `- Z4 A! g- B& S0 F6 H
61.Which of the following are used to make a sachet d'épices?, U& d+ e( A9 G
下列哪些是用来做香包德épices?
$ M' \# |- w1 m  x: d2 D3 fhttp://www.sachetcatering.com/
+ a4 W$ o) K; l* u# O5 w- hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 s! ~& x: |5 e7 D  B/ m- t. M
5 @# o* S. J  D
62.Which of the following condiments are not soy based?
5 g3 H# p( v8 Z5 e4 O/ F8 S下列哪项不是酱油调味品的?
6 r3 k' h4 ~+ {' |6 lA:Wasabi 日本辣根
( r9 l0 \1 n7 Y4 w- R1 {3 b% }* D" J- V
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( L) \0 g' ^/ x  ?' g1 W! D  u( _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:
' \/ {- p$ ~( ?2 g+ J+ I2 ~A:Pasteurization  巴氏杀菌; L: ]( Q+ Q: ], G" K
4 w  E* w- [# T/ r: E# _
64.Which of the following steps is not the correct procedure for whipping egg whites?+ M! m! M$ M4 y% P/ x; W% c
下列哪个步骤是不是正确的蛋清搅打程序?
! c' @$ d4 N2 [; c  N! a, j0 A7 NA:Allow to rest before use. 允许休息后方可使用。
' }4 q, g& k- H0 r% m4 |2 e7 Q5 v! M1 N; `. R. K3 k, V
65.The weight of a large egg is between:一个大鸡蛋重量介于:
) T' X- v& r. W, z; ~5 UA:56g and 63g 56克和63克
; x$ r2 l( V0 w/ C3 t
0 B1 J) R9 W8 F* c) G* E0 s! A( \66.Evaporated milk is a concentrated milk that is produced by removing
: u$ T& G. f( ]. ^7 w. `炼乳是一种浓缩牛奶 是去除什么做的
; o# X& H( J. q2 dA:60% of the water 60%的水5 p, [0 _; @7 r, f, Z  x1 e

4 q3 Q7 N2 H$ I& a1 e- p67.A method of cooking that transfers heat through a liquid or gas is:; F# D$ x( I# W! h
一种烹饪方法,通过转移液体或气体是:& X  z/ }* y* f( q0 r* G
A:Convection 对流+ t! n/ J- ~4 Z# v2 [" r
, {; {2 Q# q) E. D$ C1 ~3 c+ n
68.The cooking of starches is known as  烹调的淀粉被称为
* q5 V& J6 e0 g; KA:Gelatinization 糊化
/ c, {2 Y; `+ h0 s8 |( r  ]2 F, N1 ~7 S+ O" k$ t7 Y
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% }% X! |/ P3 s/ _; p/ M2 _9 AA:Braising 烤
9 t1 ?$ r+ S( W# b' o0 P; @9 M
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:
$ m: r! w; F+ m! \. L* L/ x. m2 bA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  A5 c$ S) X# s* a7 |
2 {- A" i* A3 K2 i
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
, L; n: m+ |+ M! c5 I. b2 vA:Fumet 原汁+ Y' u( }0 U3 v( c9 F: a$ E/ \

5 D# g' B7 }9 k, 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2 u+ @. G0 y' O5 X( |: q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 u- Z) K/ h- L4 |7 \4 J9 S% b& w
4 X8 b; `! g6 Z7 x5 w3 j* a# X73.Which of the following is a principle not used in stock making?
4 v1 V2 ]" X! T' c# U+ x. y; }下列哪一项不是用于制造高汤(低汤)的原则?
0 K" c: M) M) ]4 I; a6 ~, ZA:Start the stock in hot water.开始在热水中操作  Q" g! u% u6 x# H0 s, Q( c
1 G# v, D+ Y# W' D3 @" K! w& X
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
, P  g5 r* D6 w0 ?A:Remouillage 法语熬汤
# c9 t/ P, H; |  L% Ohttp://www.haibao.cn/blog/post/176242.htm
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