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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。
- ^( J7 s8 m) t, W+ I% V- Z3 J. a: d  c. f) d+ W
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。
& X' B* j# _7 T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
" z4 Z( L" |  s- S2 i1.Which of the following methods should be used to determine doneness in a New York steak?
; @6 [" A7 v$ x. B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)
" z# @& _7 ~9 @, q" m6 A8 Q$ S* pA: pressure touch. 压力触摸
/ {! [. _3 r! k2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 Y3 S$ U" a. z7 w) }8 u: B
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
) X  L2 ~& f8 r& _: DA: acid  食用酸! G; Y7 Z* e" L& s: {
3.Vegetables are major sources of which of the following nutrients?
" Y: C# u5 I! C蔬菜中包含的主要营养有哪些$ [& v+ \) C$ j6 D# h/ W
A:vitamins and minerals. 维生素和矿物质。
. `- R. d) j" Y5 O1 v& j' f4.Cauliflower is commonly served with
; }" }% `( D) R' w* o+ _8 D花椰菜(菜花)最常见和那种酱汁搭配( B1 D9 s0 y9 {
A:Mornay sauce. 奶油蛋黄沙司9 j' w& L7 T; r  ?) C8 j! T
5.Which combinations of products are found in pie dough?
& _% k/ g# p; O' v( [% k0 P( Z' 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??)& }+ Z* {+ ^2 L9 B
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 t/ S: s8 ^; Y) D$ Q! i! n6The French term for mussels is 法国语青口(海红)叫什么2 t( Z' ~& J, [, g+ N; D
A:moules.法语青口,海红2 a/ U2 O, p/ P2 r
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 x/ u" d, F* X4 @# Z6 wA:faintly fishy. 稍微有点似鱼味9 W: M. d3 p- l8 N
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 h9 c- U, _7 [% X
A:2 days. 2天: [  \# J" m8 K- Z7 x) W$ V
9.What are the principle ingredients in ratatouille?
3 v2 H+ H( l/ `; U' l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): y2 w. Y4 ~$ r# K
A:Zucchini, eggplant, green peppers, onions and tomatoes+ B: G& R. C8 `# p! ?) @
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
  `) j5 ]5 j; T; I# C4 a) n! z3 H# r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) @( h4 I! k* J/ ^4 [3 @& u
A:cook food in quantities that will be used up within 20 to 30 minutes.
+ x+ e, A  r+ ~# ~. ^, X( i* @大批量烹煮食物要在20到30分钟内
9 T" h4 p+ y, s6 K1 O6 k+ ?7 A11.What person has the authority to issue a Health Permit?5 z& v* }4 k7 ?$ L4 g2 L
谁有资格颁发健康证(卫生证)。- x/ j$ _  m. E  Z/ h! j
A:Medical Health Officer.( ~0 B( y. p9 v3 f/ |7 y% X
医疗卫生官员。
( h5 A8 i: i+ s  B9 x# G- @* U12.For what period of time is the health permit valid?
  Z5 d: g1 m( K. p7 J" A7 ^+ \健康证的有效时间是多久?5 [, g* C& o! H; W% K
A:12 months.12个月
0 ?. h% M4 F+ K3 ~5 c6 {  Y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" u* C( ]5 e" c* R# h6 x) E0 L* _在食物和饮料准备区,通风系统换气的标准时什么
' ?4 ?6 I+ x$ D' i2 b4 _( rA:08 times each hour. 每小时8次& E& p0 X5 I1 t( {& V
14。The minimum temperature for manual dishwashing in the wash sink is
7 O# P( X0 {* C. {- h  d. w手工洗碗,洗碗池的水温最低多少度?6 o- D. m) k6 j
A:110 degrees F (43 degrees C). 43度
! r# U/ V. L4 h/ }; W+ x, E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:6 [+ t. s, R! h: a% w
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ I3 p9 n# k# R7 A3 k4 ]0 T2 nA:180 degrees F (82 degrees C).  82度1 o! P& `6 R! s, {" c' u) E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. B. a7 |+ W5 x7 }2 A  y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 i9 }1 q: [7 P; i/ J
A:en papillote.  法语自己理解
$ D- L6 |0 {$ a' C17。Wing or Club is considered a' U5 w) X* I0 I- Z+ k
翼和CLUB 被看做是一种...
( ~' j1 Q. M. D* N" x4 DA:Bone- In Cut     带骨切4 n7 ~9 v% v4 b1 Z  ?
18。New York is considered a   纽约牛扒被看做是一种8 Q% r1 Z$ Q0 E' r2 Y$ s+ H3 i7 I
A:Boneless Cut     无骨切
1 {" A$ W1 s2 i. y9 N4 s19.In general, a court bouillon for freshwater fish will contain
3 D! O% I. K7 s9 W8 v+ c6 v! G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
" l" H4 h% `& I4 u$ @' ]' }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! s0 G/ J3 a: h( y2 S8 c$ P  `
和做海水鱼同样数量的调味料和香料
0 \/ |% M$ A  t2 l$ n& J; C- I20.Anise is very similar in flavor and appearance to
- f4 k& i* M6 \5 c2 W. [八角和下面的那种原料有相同的味道" C9 w3 [5 B4 W' I3 a
A:fennel  茴香0 e' r& n- O5 H! R; X6 `
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 X& |5 Z" p  l
下面那种原料更像大葱且有平面的叶子  l& w$ p* P- \6 I* T
A LEEKS  似蒜葱 (这边人叫京葱)
, F# Z! N& Y8 |& D! I22.Which of the following cutting shapes refers to a small dice
6 G- h; d- j' l8 ~下面那种刀切形状指的是很小的粒(末)
# R4 h+ O7 K' d! X; H, rA:Brunoise. 法语: 粒或者末,先切丝在切成粒。; h2 t+ p6 t3 v2 Q$ z
23.Oil is added to the water for boiling pasta in order to
' S8 P* ]0 P: s4 }# r- [向煮沸的pasta (意大利空心粉 )中加油是为了
8 m$ K0 m: A5 bA:prevent the pasta from sticking and to minimize foaming action.' |) t: [0 v& x& t
防止面条黏合并降低发泡。0 D8 l( a& X# e* a, Z
24.Which pasta dish features pine nuts and basil?
" R! l$ a- B7 J2 e( F8 {* l7 B) z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# n) y; f$ o; y2 C
A:Pesto.一种绿色的意大利面酱 1 ~0 E2 {3 m$ A/ s+ u* T; `/ [
http://www.tianya.cn/techforum/content/96/563836.shtml5 N+ }0 [# ?8 }* q2 `6 |/ F! _' h, M
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25.Which of the following is a spring vegetable similar to spinach?
4 J# d2 _/ ?+ S9 ^下列哪项是一个春天的蔬菜类似于菠菜?
- _  E: a' A. }% s) cA:Sorrel. 酢浆草。
+ a, b) {: N) Y% f. Thttp://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:
7 V9 H; V4 B' D9 ?# I哪位厨师最早带来高水准浮夸的美食1 Q- t' l3 ^$ b# A# b/ B! j! R: k, R
AAntonin Carême 人名 安东尼·卡罗美
6 h0 O: P* S. g* A, ?% m' }) o! g
) B6 \% ^, l& t8 ~3 d1 E4 V% ~* \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ d# Q# K8 C" `4 d" B2 L
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. t: q& y" e# g% n
A:Cast-iron stoves         壁炉  g! R! C5 `/ V; x* E$ y7 E
http://www.usstove.com/products.php?id=6
8 ?- a4 T% R" \3 g& I6 R
8 h; ]8 I4 f+ S. [, K9 y0 w/ L28.The French term used to describe the roundsman, or swing cook, is:
# o; g" V) d# F/ a* I法国术语,用来描述roundsman,或摇摆厨师是:  w/ e3 \5 m4 Q5 E
A:Tournant   图尔南
& Z% E# h' Z" ~# `/ k' M5 c5 ]& {' Y& g' {1 P
29.Another term for the wine steward is:) `: _: v- b# Q5 v; z
葡萄酒侍酒师的另一个术语是:
! }( d0 r; @1 H6 A6 c+ P  aA: Sommelier 侍酒师$ [9 r: u2 L6 l3 W0 ?8 a. j" ]

" w& o9 D( G% e, B5 s5 L  a- Q" b30.Molds, yeasts and fungi are examples of a:* ^5 R$ w% u; w7 o' h, L/ t
霉菌,酵母菌和真菌是一个神马例子
+ A7 H3 ?7 _1 |) PA:Biological hazard 生物危害3 B0 o5 F/ l% L

2 N  e6 y- W& N0 L" H& U& c- e, a" L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! i. p( }& z$ H. L根据加拿大食品检验局,食品的危险温度区在多少之间:
3 h) M! o7 j, `" nA:40° and 140°F (4–60°C)     4-60度
0 z6 _5 [9 J% g! J2 \
: n; i" s2 y7 b32.All bacteria need the following for survival:
+ h6 r" }" V/ n4 {0 o* o所有细菌生存需要以下哪些内容:
& t8 X  T1 e9 q: A+ @; hA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' Q1 A* Q8 k' J7 |

* T+ X3 g' Z! h6 ?$ ~33.Which of the following correctly represent critical control points in a HACCP system?
% w; D# M2 t+ N# Q1 C, ~以下哪项正确表示了HACCP体系的关键控制点?% h7 h- n" v  q2 Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' k: s3 K, o* P7 {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; k, Y5 k5 N8 y
! X7 |$ }- V+ N# ^9 N34.Which of the following is not an example of a carbohydrate?- e$ ^$ [0 T5 ]% C9 b
下列哪一个不是碳水化合物的例子?
" z9 N, Q( o6 Y6 g1 w# HA:Essential nutrients 必需的营养物质0 h) ~$ Z9 l6 R) D, C
3 e5 M3 P& I; n# M8 y
35.The process by which a liquid fat is made solid is called:
4 M% e. ]9 D* H( _) w液体脂肪做成固体这个过程叫什么, X6 O! o9 V" L2 P: ~1 _! H* f
A:Hydrogenation  氢化
6 c" K0 y4 }9 s
+ o: R+ p$ s$ t: a" U  W36.Which of the following is not an example of a fat substitute?
+ x% |  M" {( Q0 `下列哪项不是脂肪替代品的一个例子* S0 a. i* o9 t! F
A:Acesulfame K  安赛蜜K表2 v7 p& s6 h; E/ ^" ~5 S
/ N! S6 l( R$ s' ?: `7 I+ c
37.Health Canada requires that a product labelled "fat free" contain:
( S% Q$ z9 Y6 N" L9 M加拿大卫生部要求的产品标有“不含脂肪“包括:8 q5 l. w- c9 S1 B1 r; y( f/ u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 Y7 d% I  P, n9 h" F. w  i' s0 r/ Q7 t' W# v: j" P
38.Which of the following is not a problem associated with converting recipes?7 ?, A+ ^1 A% g4 P
下列哪项是不相关联的转换配方问题?( p) r; I" S8 S  X' r4 b' C2 [; f1 E
A:Unit cost 单位成本/ Y5 T$ _. r- ]: `+ E) [
$ \% x- x9 ?2 v( l9 g9 y3 S
39.The condition or cost of an item as it is purchased from the supplier is called:
' D& i  N3 k% R% a( g; a4 K0 f从供应商采购的物品的品质或成本叫什么
8 n6 V3 h% {6 s! t, B  J) V. uA:As-purchased cost 购买的费用5 r( K. ]+ D6 S; F
& F6 Y: }! c; d/ P3 i; o" y
40.The amount of stock necessary to cover operating needs between deliveries is known as:
; z6 I& h3 R) T  c% z在新货到来之前用于日常所求的必要库存量叫什么
) C' n2 V- r& G% a) l# YA:Parstock 基本日常最低库存
# @* y* w. h0 \5 ]" R. O
' i+ X# v' J3 ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
) x, O" q- X9 d下面那个缩写是用来表明正常库存流程?: g& |. y' Q& S
A:FIFO=FIRST IN FIRST OUT 先进先出6 R0 B; i5 g. C1 ^5 H
# v4 O# P9 @, U/ W) y
42.Which of the following knives is used to turn vegetables?) s; ]5 u9 J( Q7 I8 ]+ p0 k0 c( N2 t
下面的那把刀是用来打开蔬菜吗?% O9 b9 B; n1 t9 K4 z4 X
A:Bird's beak knife   鸟嘴刀
8 C- b! w' m, @/ ~  x3 d6 P0 whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, k# n. ?: T+ Q" M

3 ]8 Q: o0 {5 z& z. s43.What is an instant-read thermometer best used for?
- m( @* z7 Y  @/ }& {/ t即时读温度计最好用于那方面?
5 e0 j& U: r( C$ \% xA:Checking the internal temperature of a roast 检查被考物品的内部温度
# z1 ?# `* M# e7 ]* E; j
# T3 X& y; @/ T  b. T1 `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 E% @/ H  {, z0 ]: v
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: n  m: ~. M& ^A:Cast iron 铸铁( u3 N6 K) e2 j+ m' t" o, i' \
: V. t6 W6 y4 k8 d+ {% A* ~, _" `
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 z8 X6 R8 v7 O' S# m% L哪件装备下面有一个可移动的碗和一个S形叶片?
( N! z; T9 W6 J4 m9 k- p- q9 YA:Food processor 食品加工机
9 P$ K5 k, g, l2 chttp://www.google.com.hk/search? ... iw=1263&bih=572/ T$ `6 w4 j* w- }

6 w' P2 i1 p0 Z9 {6 O# _. z5 [) X46.Which of the following is not a rule for knife safety?  t' v4 n- k/ U4 L
下列哪项不是用刀的安全规则?
' S8 M6 Z, c$ ~8 f/ O* zA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# Q" ~7 H2 C" Y* `
9 `9 R' e" Q6 t4 \
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& V4 z: g) x9 s/ k$ A% w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ g0 a6 Z3 \1 G/ x9 c, b* sA:RondellES
3 c/ G# Y( T% I9 Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 F: L# O7 O- I! M! S, H5 L4 f* ^* a; P' p' X
48.Which of the following is a diced cut used to garnish soups?4 |4 A& H4 n9 \% v9 [% R' Z
下列哪项是切成小方块用于汤的装饰?: z: G0 M. ?5 M
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% D# I5 C8 ^  G7 x& t  O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 G! y; p& R. L. m/ 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!!——
5 [4 E; b$ k+ ?" gA:Gaufrette
% L; v$ y2 A, i7 X9 M" e% ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  @) G: Y( w' b$ c: y& x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 B+ `% s+ a6 W& q3 uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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7 {, b6 k! k1 X' F3 w50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* r1 T5 E3 o0 e; v5 g# Y$ I9 n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)" Q' t1 @% N& j# B& C. C, [
A:Cilantro 胡荽叶 香菜
8 e  F; _# M3 L8 qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' M4 l6 W7 L* s. R1 z1 Z

& |3 q- F5 d8 \4 D7 N& r60.Allspice is made from:
5 |( t2 e! L$ j- ] 多香果,  多香果香料是什么$ A4 J- Q0 }% R2 T1 D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- A1 M) Q8 e& I( l: @& s' ?A:A dried berry 干浆果9 v6 l' O/ ]7 _: K- B0 J9 P5 O( Y
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61.Which of the following are used to make a sachet d'épices?  Y5 |. Z( `: n2 Q
下列哪些是用来做香包德épices?; _9 @/ V5 m: T& `
http://www.sachetcatering.com/1 p; L" @1 }7 X3 r& H) y4 W; h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 l" E# i% M  O, ]7 W& P! i
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62.Which of the following condiments are not soy based?& g* t6 }& ]4 g- I" E& ]
下列哪项不是酱油调味品的?; U: S2 D5 h. L6 J
A:Wasabi 日本辣根
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) x) _6 f) h# P9 E/ r0 x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ L: x/ |; d* P7 I5 n! b
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:( R* |) d8 m1 t7 B
A:Pasteurization  巴氏杀菌
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" i( Y+ w& P% T1 N$ Q9 e64.Which of the following steps is not the correct procedure for whipping egg whites?
& w. e$ A, c) c9 [) z8 H9 ?下列哪个步骤是不是正确的蛋清搅打程序?
$ Z. U0 c% }+ k; [A:Allow to rest before use. 允许休息后方可使用。+ Y$ a2 H8 m  I" x7 A% h( y: r5 v4 E
9 g" \' v# p) e% }: E2 h+ ?
65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 i1 |8 l3 w- O8 {A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing5 F5 L/ F3 ~2 k/ j. J) d
炼乳是一种浓缩牛奶 是去除什么做的3 q) p8 j, T! ?3 m
A:60% of the water 60%的水
6 s6 n. z: ^$ |. O4 a9 I, [( ]+ F7 p3 H
67.A method of cooking that transfers heat through a liquid or gas is:
9 j% D1 z. x2 m4 a3 z/ N- M! u一种烹饪方法,通过转移液体或气体是:
6 n+ C" z0 f6 r( z9 u* R7 W4 P3 p0 Q/ |A:Convection 对流5 e- F1 i7 U6 W2 [; |, ~9 e  V5 b
: ?% X  W1 y! s
68.The cooking of starches is known as  烹调的淀粉被称为
. B- F( n2 ]: d/ N) zA:Gelatinization 糊化' p2 f0 x- u- s' W- E; f3 B" e

( Y; H8 P! ^5 B) P5 L' s' Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 h: R$ ]. S/ I! nA:Braising 烤% K( K+ C7 H' c+ K7 L
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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:
- x7 c2 l5 I: W- i  k" |2 xA: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( B' p3 k6 S! w& Z) k, M
A:Fumet 原汁
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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
: I1 q$ [/ g- c7 s" ?2 ?$ UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 k, D$ a) Z& u* H
1 V; i) l( P; e73.Which of the following is a principle not used in stock making?6 C' q) J" z+ d
下列哪一项不是用于制造高汤(低汤)的原则?
; W7 {$ N" ?% [  qA:Start the stock in hot water.开始在热水中操作8 A2 M# v% F7 ~

% j9 f7 k' U& _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. Y; J) ?7 f; b7 G" P! G& _
A:Remouillage 法语熬汤
' I- Z# m3 D% d3 Nhttp://www.haibao.cn/blog/post/176242.htm
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