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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。
6 I. A- D0 X% O% v; ^
0 H6 o9 j2 Q, c+ l' E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。
/ U$ H6 j! V! c, d: z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
+ J. r8 t, `2 L5 ^, a; \2 Q1.Which of the following methods should be used to determine doneness in a New York steak?: R: y* ]4 C% l0 v) Z
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)
; e8 v) c0 R0 oA: pressure touch. 压力触摸! j* F5 |& L% {
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 g. V( j4 @: g8 U; D
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! C- l. U7 @- O6 R& J
A: acid  食用酸
0 R6 _& V; u: {; h! E3 O: h3.Vegetables are major sources of which of the following nutrients?. s7 H+ D* V) Q! x3 U
蔬菜中包含的主要营养有哪些
; ?& Z0 s% z8 Y2 s+ g* Y: SA:vitamins and minerals. 维生素和矿物质。9 M" q" c/ q' C& _# M
4.Cauliflower is commonly served with
  s! |1 e# R- c" k  P花椰菜(菜花)最常见和那种酱汁搭配* ~" P* V. P% e. i/ B
A:Mornay sauce. 奶油蛋黄沙司
9 a; G& s5 f0 T( h5 t; e; d5.Which combinations of products are found in pie dough?
. Y  l$ f- y! ^/ O3 ]3 _3 F* C下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): D7 u- w) A5 \' z# l
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 T) r0 L) q1 Y4 U
6The French term for mussels is 法国语青口(海红)叫什么
, W5 T! G& A9 b; p% b2 sA:moules.法语青口,海红. P. C, G7 u5 q2 H. l. c
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 X6 I# Q0 o$ O( E4 }A:faintly fishy. 稍微有点似鱼味9 Z# B9 Z9 v$ I4 n9 [4 o
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' \2 X3 H  V$ z
A:2 days. 2天
9 e0 B! _1 t$ d8 F7 {% L  _6 o9.What are the principle ingredients in ratatouille?
) Z+ ~0 J1 R% K; O! a炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 s% A2 `, L. |1 T
A:Zucchini, eggplant, green peppers, onions and tomatoes
  k- R; _- p) y0 r( O! q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' R7 b3 r& O& ]8 r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 W; t7 z. Y9 H. R( a  l& aA:cook food in quantities that will be used up within 20 to 30 minutes.7 B, n6 k! n9 J# l0 ^3 o
大批量烹煮食物要在20到30分钟内4 R# I4 s+ G+ U1 ^
11.What person has the authority to issue a Health Permit?0 R# H+ B/ n2 e' ?+ l- E
谁有资格颁发健康证(卫生证)。
5 k7 s5 W0 @0 ?; \( KA:Medical Health Officer.5 D6 r, I3 x  M3 I# B% k$ `- f
医疗卫生官员。
4 M# y3 x) e( O4 P12.For what period of time is the health permit valid?# ~. W$ j) j+ V! ~, a8 t. k. p
健康证的有效时间是多久?
' K# y/ g1 K2 w& R  T, z; iA:12 months.12个月$ i. `& l6 U7 \9 X: o6 ^9 c
13.In the area where food and drink is prepared, the ventilation system must be able to change the air, _6 B7 p, |1 k& m& X0 M" u
在食物和饮料准备区,通风系统换气的标准时什么
" d  `$ j9 `( O9 MA:08 times each hour. 每小时8次6 }8 b1 W: D6 j$ a
14。The minimum temperature for manual dishwashing in the wash sink is6 \. |  o' N: a6 `
手工洗碗,洗碗池的水温最低多少度?/ U5 Y. _7 |% K
A:110 degrees F (43 degrees C). 43度
6 {+ ?% W( o; G3 G7 v$ r5 v15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 z6 D% F& u' e! i6 D  X1 b! U3 z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ z& y. k* e0 l1 s7 PA:180 degrees F (82 degrees C).  82度
  E/ Z% z5 D: G8 r7 }- P; f+ S16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 _: J3 y3 u0 s: D- w# B# Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' q- n) }& T6 W) V/ M9 ?3 r1 W
A:en papillote.  法语自己理解
' m+ j# U) i; M" T( E5 c! M8 z17。Wing or Club is considered a6 e+ {( m1 {) i. r# O
翼和CLUB 被看做是一种...7 I8 d6 G& N# ^0 W& N
A:Bone- In Cut     带骨切
2 {1 b2 M3 A7 `& @  L/ u+ ?; @18。New York is considered a   纽约牛扒被看做是一种' c, G2 b& ], d2 p7 |$ Q( r
A:Boneless Cut     无骨切
5 |4 i7 e; K3 t% o+ T19.In general, a court bouillon for freshwater fish will contain
$ B9 v0 Q4 R( ?/ I- s2 e6 |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
2 S1 ~+ R0 S$ _" T/ bA:the same amount of seasonings and herbs as a bouillon for saltwater fish.) w# `! y9 z' [$ Y5 U
和做海水鱼同样数量的调味料和香料
: f! E3 d) F* r) j$ @, u$ z! ]20.Anise is very similar in flavor and appearance to
3 J* S* t9 T2 z  O6 N$ o) W% [八角和下面的那种原料有相同的味道
+ `9 ]  B) H& X2 b/ u/ XA:fennel  茴香5 [5 S9 h; \; F. [; I" R) b+ e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 e( w, F! s9 h# i
下面那种原料更像大葱且有平面的叶子
# Q2 x/ k1 F: H1 A( M6 w9 fA LEEKS  似蒜葱 (这边人叫京葱)
. T: a2 n, R; _22.Which of the following cutting shapes refers to a small dice
# v6 p5 G9 [. @" J# W下面那种刀切形状指的是很小的粒(末)
7 N9 I# ^; V- ]* R+ ^A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ J$ s% M3 w, ?  {% a' o; y
23.Oil is added to the water for boiling pasta in order to
: Q# v" a+ V& G3 p! [向煮沸的pasta (意大利空心粉 )中加油是为了
$ ^3 X  d, y, o& jA:prevent the pasta from sticking and to minimize foaming action.
  w, V+ ]; y# n" F0 a& F1 Y防止面条黏合并降低发泡。- |! H: g. x! h4 u0 X7 g$ ]8 h
24.Which pasta dish features pine nuts and basil?
' Q4 {1 f. P# a. D% b* @6 f下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& A3 T( k- e6 v. l1 h6 Y
A:Pesto.一种绿色的意大利面酱
! m1 s: g" e1 `http://www.tianya.cn/techforum/content/96/563836.shtml
8 j6 q# U1 s4 c) W- ]/ a3 D+ m& y8 }: L) u% s' C, ~) r
25.Which of the following is a spring vegetable similar to spinach?
! T1 |! j) |; U1 y) x下列哪项是一个春天的蔬菜类似于菠菜?& }) F+ s- E1 g! Z8 O
A:Sorrel. 酢浆草。1 G% A( w- W  n
http://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:/ v, k  o7 e7 H$ v! e. Z; P9 T
哪位厨师最早带来高水准浮夸的美食* ?8 }# K: T; p. Q
AAntonin Carême 人名 安东尼·卡罗美1 u2 F  O5 j8 t. |0 D* q4 U" H" v4 w/ @
( C  ]; }& Z1 a5 ^" [/ ]  B
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 [5 S  N/ _$ Y" T: P9 o9 {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 |$ |0 j5 O" @0 F. g' YA:Cast-iron stoves         壁炉! R9 {( p+ w: }+ q
http://www.usstove.com/products.php?id=6! d" L) d1 e0 l
; A- H+ G, N4 Q% z- f
28.The French term used to describe the roundsman, or swing cook, is:* P: `# O$ n8 ~' m  p8 M
法国术语,用来描述roundsman,或摇摆厨师是:
: k9 d, u) b/ H+ ?; S* ]# Y/ wA:Tournant   图尔南8 \: o2 ^3 P* v2 E% e

  D! S  x3 H2 y, f- `. y29.Another term for the wine steward is:
0 o" B" X' M; l: B葡萄酒侍酒师的另一个术语是:
. C2 I9 e  m6 V( w% I: ]( bA: Sommelier 侍酒师: ~0 z" H- w4 [
1 ]& X- W- `$ q# F) A- J8 d
30.Molds, yeasts and fungi are examples of a:6 o% O. a+ O1 z' l& `( `1 _0 P
霉菌,酵母菌和真菌是一个神马例子
  O) S- g+ \1 i5 QA:Biological hazard 生物危害
( z# {$ O8 X- T; L! |7 T- W5 X. O- i
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! V/ g6 P  b1 p1 C: `8 D根据加拿大食品检验局,食品的危险温度区在多少之间:4 w' c* e, L8 @% r* p
A:40° and 140°F (4–60°C)     4-60度$ X5 P9 h& |, \) N9 W) F. N

$ k3 U' v; Z, H$ ]2 ?( O32.All bacteria need the following for survival:
) B! x' L* T  `9 ]" A% A所有细菌生存需要以下哪些内容:* @: ^9 a* ]: k  r7 G
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; E. u# y2 x5 Q4 ?
* @8 X& v( [2 c9 @2 d1 C33.Which of the following correctly represent critical control points in a HACCP system?
. R8 K: d1 r) E' u( g- n8 [以下哪项正确表示了HACCP体系的关键控制点?; J2 g5 }* S/ U2 U- J, }
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' m+ s2 I7 F6 w% _食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  J. t' S( q1 \/ i" ^, N; v3 b" H% a) z. V
34.Which of the following is not an example of a carbohydrate?
& {# h( m/ W- _/ Z* g/ p) {下列哪一个不是碳水化合物的例子?
3 x- {& ~5 J) XA:Essential nutrients 必需的营养物质
: K7 S" R' Q& r) W! y" G( V& \5 w* q* P& P9 I3 \/ H
35.The process by which a liquid fat is made solid is called:
  r! Z; Y5 ?. ?' @5 l液体脂肪做成固体这个过程叫什么
0 B, w% a# B$ ~6 HA:Hydrogenation  氢化
* p) }5 o5 I1 F7 @1 Y& b, w& @% b# l4 w2 }1 C1 A- `, F
36.Which of the following is not an example of a fat substitute?9 S2 Y  A) c) P- K* P" w
下列哪项不是脂肪替代品的一个例子
+ n6 T! Z5 X7 p: n: B' @* f7 JA:Acesulfame K  安赛蜜K表
$ B( g( ^2 K; @  H- V7 o; r6 S/ d( b
( S  ?. l2 Z- m: P3 {. j8 t37.Health Canada requires that a product labelled "fat free" contain:; ?& ?; \; _: R& D& q7 k5 m) k
加拿大卫生部要求的产品标有“不含脂肪“包括:+ `+ E  B/ [9 ?: _, N* Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 _# ?& t4 s9 R' `: n4 d, s  l
! p* x. }4 T( |' J5 L2 d38.Which of the following is not a problem associated with converting recipes?
5 e8 o. o3 H- l2 M1 o下列哪项是不相关联的转换配方问题?9 H. N' g- g- X( ~
A:Unit cost 单位成本; C4 l/ e" ^  c$ c3 P

4 l7 h  i- X/ `9 s1 y7 T39.The condition or cost of an item as it is purchased from the supplier is called:9 c. v0 C7 z) c3 a2 N
从供应商采购的物品的品质或成本叫什么" ?* d& Y7 G; H* E; t
A:As-purchased cost 购买的费用
" n4 \, z" k9 S+ |/ }
- S  ~1 [9 W" O3 O2 }; K: v" r40.The amount of stock necessary to cover operating needs between deliveries is known as:/ d# n' L$ v# ^
在新货到来之前用于日常所求的必要库存量叫什么
; W- `, P0 s7 |) Z/ g' C& ]A:Parstock 基本日常最低库存0 S# }: l) a2 ~- v- O. r# [

1 s+ N4 L5 Z2 f& ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 n" i9 e8 i; g2 H1 q5 [$ q  P- I下面那个缩写是用来表明正常库存流程?
  F. a5 J# O, ~3 M- S, K6 L1 Y: WA:FIFO=FIRST IN FIRST OUT 先进先出3 B$ L9 u( u" W& u

* T/ S; P( {$ r3 c5 m: G42.Which of the following knives is used to turn vegetables?( [9 M) k" j- \) H  u$ k7 G0 }
下面的那把刀是用来打开蔬菜吗?; K% t+ W8 b; O; M5 L- Y: x
A:Bird's beak knife   鸟嘴刀
2 Z9 Q: d  f% {! w3 W$ t" vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 p2 P, |0 V" C" e/ |2 O
+ D- u$ c& D: Q% x$ Z( ~43.What is an instant-read thermometer best used for?( a$ R' q+ p, V9 h' M3 M
即时读温度计最好用于那方面?
( R+ P8 {+ ]! s3 LA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ r9 j3 g# ^: J" N# U, B& J$ }7 [4 b
2 f; P5 K. M6 Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: w5 d4 O% a& I3 t: o0 C3 m8 h# k下列哪些金属材料受热均匀,通常用在铁板而且非常重
) t% I2 D/ S$ p8 G2 OA:Cast iron 铸铁
# |' j4 m( A0 y* x6 K2 Y) l) {) T" T$ D8 n3 V% ^
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, X" e1 ~9 g- h2 w# u) D
哪件装备下面有一个可移动的碗和一个S形叶片?& @, g! H4 l* f- g. w; J; ?0 B
A:Food processor 食品加工机
4 J; f; `+ U8 v* Bhttp://www.google.com.hk/search? ... iw=1263&bih=5728 \2 K" f4 B$ Q+ w4 \% Y" ]
/ |/ V7 Y  S% H! M0 `0 n6 Y1 g
46.Which of the following is not a rule for knife safety?9 O# I! {2 S6 V5 q& V, @
下列哪项不是用刀的安全规则?% m; N* o& Q+ D. O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 z5 A* X& W. g# x
0 [  {9 `( w* E/ ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) r. _* Z3 S& b& B# [0 b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& E8 p: c( ^3 g
A:RondellES
9 j2 M0 R5 V' a5 |# p2 y0 R7 `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' p( Y1 _/ x0 t) N8 W; T$ u
+ M* k& p+ g: O) o) ~48.Which of the following is a diced cut used to garnish soups?
5 H/ w+ }& @* Q下列哪项是切成小方块用于汤的装饰?
$ t9 q/ H/ l4 p/ yA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: V% a* f/ o0 t2 }; y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) n8 ~' P4 m. y! y0 x) o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!!——
4 U" O, g: p( `A:Gaufrette   k. q+ f0 a' O5 s. N$ b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  u3 ^! }! z6 M: t9 [+ Q9 S1 Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 P6 |9 X1 C! `) `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  H  {+ z# |$ ]/ Z1 ]9 N. r# {
4 }" ]+ X- o3 a" B( ^: B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 T( p+ P) Q! R6 d7 U) A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)
; i! n6 c1 ]1 P$ F- z6 |A:Cilantro 胡荽叶 香菜
/ h0 O$ }, i/ ^& W) A2 f  K$ Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 t, n! p5 X$ p7 H; s$ G3 h) D0 j( O' f; g1 e7 A' Z2 Q
60.Allspice is made from:4 A. y4 t2 \; @4 a
多香果,  多香果香料是什么# B: n- I7 n8 ~' v& S0 ?% B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  S- B6 W* j: s0 H  ]
A:A dried berry 干浆果
1 A3 }. l$ @$ M9 C
, O( C+ R9 }& w3 i+ i! c61.Which of the following are used to make a sachet d'épices?
; J! \, x# T7 y+ ]) M下列哪些是用来做香包德épices?( M; M# {+ b( G
http://www.sachetcatering.com/
8 C# ]' @( T% EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* y1 f3 v3 s7 H8 j
2 c* A* n( n: G0 p" ^8 j" e
62.Which of the following condiments are not soy based?) b' J- t8 D- w
下列哪项不是酱油调味品的?2 P! A4 V8 m/ E/ S$ r) O/ L) R
A:Wasabi 日本辣根
# u5 h; ?6 d+ d4 ]  b1 W. I' Y0 l7 B- f. ?% t) w0 `; X% [
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: y6 f& H( @8 K
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:- x; m( p" d5 J( X" W- [1 @
A:Pasteurization  巴氏杀菌
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. G+ C; E$ {9 w. N8 _0 ~4 C64.Which of the following steps is not the correct procedure for whipping egg whites?
# o" _% ^3 o0 I0 U- [  d下列哪个步骤是不是正确的蛋清搅打程序?# y) z6 `% I/ `' q+ g6 w6 P
A:Allow to rest before use. 允许休息后方可使用。) r. e3 t2 F% m& \5 z( V. ?
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 Z7 R# W5 Q6 w; f3 y- {/ ~
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing0 Q6 t- I5 K9 @4 O# S- M/ h
炼乳是一种浓缩牛奶 是去除什么做的
" D2 x3 U( [% {+ DA:60% of the water 60%的水
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% ]1 P( i3 e1 O9 m67.A method of cooking that transfers heat through a liquid or gas is:
8 e. D. s2 n- N* x0 J( k一种烹饪方法,通过转移液体或气体是:7 \1 [3 L1 ]! H/ o1 [/ E
A:Convection 对流; L: I' u/ c9 f- a) y
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68.The cooking of starches is known as  烹调的淀粉被称为3 n* v$ Y) r8 t
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?
% s) Y: m; z. A# Y! H$ h  GA:Braising 烤) |6 t, o+ y. [
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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:; k; S" A, B# o6 G/ R; }3 ~
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: C# L( P, m* Y; K) s. ?( `
A:Fumet 原汁
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, @3 {3 p" C1 l5 r& ?/ K72.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 ?* y. h: V1 S. \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
! s6 R6 d8 l# K, f下列哪一项不是用于制造高汤(低汤)的原则?
. u* V+ Z) v/ gA: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9 r2 y$ ]" P% k: r# f
A:Remouillage 法语熬汤
  `5 N4 \' G1 shttp://www.haibao.cn/blog/post/176242.htm
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