埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9161|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。/ h4 V5 E+ A* o, e& _
( _! e$ \+ i1 a6 o4 o) p
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。
! C% }4 r8 r) o4 l- g9 Q另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
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; m, c7 `8 R! z3 |* N6 Y
1.Which of the following methods should be used to determine doneness in a New York steak?# Y# {+ t8 ?3 i9 W
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) f; d& V, K$ k9 oA: pressure touch. 压力触摸
- u/ B% D3 }9 i" X8 T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 t- s6 c, ^1 ]: b9 c
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& F) s# q1 c6 C, p$ t6 O+ Q1 ?
A: acid  食用酸1 Q; Y+ [0 h) ]- h( [& z
3.Vegetables are major sources of which of the following nutrients?9 o0 s6 N4 V2 c( F8 n( n
蔬菜中包含的主要营养有哪些! _9 `+ Z# g. `
A:vitamins and minerals. 维生素和矿物质。: N  K6 {! @* D* x: t  |: ~% ?
4.Cauliflower is commonly served with
) i( l) c9 ?8 {+ y花椰菜(菜花)最常见和那种酱汁搭配
+ M# V8 b+ C9 k4 n5 ?9 tA:Mornay sauce. 奶油蛋黄沙司7 a) ~% M$ U! i5 f, _- _
5.Which combinations of products are found in pie dough?
3 x5 D+ w& @# i! E下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 M" ?; O) G) L. b; W2 TA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( w, ^2 B9 X5 u# L4 q' r6The French term for mussels is 法国语青口(海红)叫什么
* v( n% N# p5 RA:moules.法语青口,海红
7 J- b' E4 Y7 z7 ]" n3 b  c) V1 ]$ Z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ d' }6 S( b. @- S$ q* }. r
A:faintly fishy. 稍微有点似鱼味
" R/ ]2 C# \5 X1 ~8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 M: a7 Q0 u" G) f: L
A:2 days. 2天, Q! G/ |" L& Y$ a( I, u5 s& g+ j
9.What are the principle ingredients in ratatouille? 5 l: B0 w6 |9 }' f' k' M
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& X' M5 M+ R$ n
A:Zucchini, eggplant, green peppers, onions and tomatoes! H" h, P1 T7 `+ w) B6 b; ~
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 o- L( O. c' h/ w5 S% m5 D10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" j3 c0 _; E9 y- YA:cook food in quantities that will be used up within 20 to 30 minutes.
/ a7 h: z( w! I+ m2 |1 z大批量烹煮食物要在20到30分钟内9 j- K5 }- i- S6 l2 i
11.What person has the authority to issue a Health Permit?, S# q4 M9 Q; i& N4 c4 A5 N( A
谁有资格颁发健康证(卫生证)。
% x1 O1 f- |* P! |A:Medical Health Officer.8 M' f; v9 @3 S/ J6 O+ N6 }3 ]
医疗卫生官员。6 v5 Y: ~! M2 {% Q
12.For what period of time is the health permit valid?
4 o, b! D% U/ S  S( l7 l健康证的有效时间是多久?
! l1 H0 Y, X& d* Y$ M4 bA:12 months.12个月5 X1 i2 H) |( v( |/ b3 o/ d+ H
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ g" }6 D0 j4 n* h" s4 C2 f在食物和饮料准备区,通风系统换气的标准时什么
. U9 O2 L: R. U0 @6 VA:08 times each hour. 每小时8次$ v' V& V/ E/ c% ]. ^, I0 `
14。The minimum temperature for manual dishwashing in the wash sink is1 t" F1 [$ U" C6 O
手工洗碗,洗碗池的水温最低多少度?
5 [2 D; q! T% T, T- S3 F" o) rA:110 degrees F (43 degrees C). 43度$ ^# e/ s. c' h/ e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: T$ Y$ V7 r# P. h  J/ _' b. s& r用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. c& @/ ]& m: l" L7 a, c5 K) m
A:180 degrees F (82 degrees C).  82度
4 L, H/ F) l" m2 }( q1 _16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 m0 [( e, Z$ F( S# L% A用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 @* `  ]& P+ a, b; l
A:en papillote.  法语自己理解
+ ]) {) L4 L8 M17。Wing or Club is considered a
5 Z( w  d3 Y  T' u+ A0 {/ Q翼和CLUB 被看做是一种...# T3 R/ z2 b' z! X, l3 A
A:Bone- In Cut     带骨切5 c4 d$ F0 A3 _. V9 l
18。New York is considered a   纽约牛扒被看做是一种- @6 {- X  `8 m+ W$ ]
A:Boneless Cut     无骨切5 P& m) ?* K4 k
19.In general, a court bouillon for freshwater fish will contain) X2 M2 E: L; _; v# {" n
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
1 y- G3 {# H: ]2 s5 vA:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 X' `) W! X3 f. T# d. i  M
和做海水鱼同样数量的调味料和香料0 i) F* Y7 j5 f( [1 S( k
20.Anise is very similar in flavor and appearance to
( J4 X. A3 A- o0 [* Y八角和下面的那种原料有相同的味道, i3 z2 T# S% T3 L8 `
A:fennel  茴香
; ~) D/ J6 G" Z  \% l; l# J' e21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 q! N4 Z4 d2 s) L
下面那种原料更像大葱且有平面的叶子
; C. M6 m& j) T+ l( N% a% C- JA LEEKS  似蒜葱 (这边人叫京葱)) n; v1 u: ]0 Q
22.Which of the following cutting shapes refers to a small dice  L0 D, P0 [. `3 q: [% D
下面那种刀切形状指的是很小的粒(末)6 A7 m3 ]) U4 A1 W# ~, e  Z
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 N' J  F( h3 L4 B2 b. l% M
23.Oil is added to the water for boiling pasta in order to
; i; R( s" C0 d  r  r& B5 n向煮沸的pasta (意大利空心粉 )中加油是为了
3 d- t: a% N' uA:prevent the pasta from sticking and to minimize foaming action.
( ]' D! {9 J8 S# S: [5 P2 ?防止面条黏合并降低发泡。* a) m6 l- B6 Y& Z) [$ C( S
24.Which pasta dish features pine nuts and basil?
. z6 t" U; ?0 L2 ]/ W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 T- n# S/ y: c8 Z" ]A:Pesto.一种绿色的意大利面酱 0 H: A& E  \4 z  H$ |' {
http://www.tianya.cn/techforum/content/96/563836.shtml
6 @" A+ _* Z7 h; R3 b8 I$ b5 e- |; v3 I8 o% a
25.Which of the following is a spring vegetable similar to spinach?
3 C- O' E# l/ @- J下列哪项是一个春天的蔬菜类似于菠菜?% J$ K% \) N' ?, |  L0 s2 I
A:Sorrel. 酢浆草。
: h8 v! n! w4 D* K% n5 q  ehttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:* w/ D0 g6 O2 u, r: k* t+ H
哪位厨师最早带来高水准浮夸的美食
$ H  C6 t$ A8 c2 C$ hAAntonin Carême 人名 安东尼·卡罗美
/ b8 [0 ]8 E6 L0 N
' C1 r; I1 I( {% y7 Q" s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 _+ m( [! v0 q. V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* n0 R+ q7 [% q( C/ B, eA:Cast-iron stoves         壁炉) K5 R# z7 L2 \/ h) A) m4 [) q
http://www.usstove.com/products.php?id=6% ]! l9 B1 r, _" h
9 [* |1 H" o1 ?& n3 w
28.The French term used to describe the roundsman, or swing cook, is:: S: h6 k$ U& i: q6 P1 g
法国术语,用来描述roundsman,或摇摆厨师是:
0 o8 L& x- v, B7 U2 mA:Tournant   图尔南
% R7 l, m2 C, I, B5 b8 \7 p6 [4 k, x4 h5 k' b
29.Another term for the wine steward is:9 u& f* h5 J! z7 V$ [
葡萄酒侍酒师的另一个术语是:* Z# _1 ?$ R+ j9 F; e
A: Sommelier 侍酒师2 ^" x  A+ z$ n% [1 r: ~
5 X$ s; v: b9 O! G
30.Molds, yeasts and fungi are examples of a:
- \" S  I) H! v霉菌,酵母菌和真菌是一个神马例子$ s( i  I9 R; n- q; u
A:Biological hazard 生物危害
3 r3 I$ O) q3 T  T8 S' ^9 w, j7 M, i9 V7 p: T, }
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ l+ q+ h7 O' y根据加拿大食品检验局,食品的危险温度区在多少之间:
2 s% e% G' I% E$ T) d! ^" [2 p' u& C) yA:40° and 140°F (4–60°C)     4-60度
! f% M6 w6 _/ y1 m# U
' @$ X3 O& ]. n  R32.All bacteria need the following for survival:
1 ~% H6 L5 k+ H1 p, R) ~所有细菌生存需要以下哪些内容:
% c. S2 ]) x. _7 p' v  zA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 I4 D) E* {2 c8 F
; w3 e. F) \2 z9 V7 k4 X7 ~
33.Which of the following correctly represent critical control points in a HACCP system?
. f; F; B" v% {; H以下哪项正确表示了HACCP体系的关键控制点?  o! Q  j* w3 k/ t$ u6 p% q7 W* K2 z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 A5 k" y% \3 k/ l) C' M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; f2 H# l/ o1 n( p, ], V
* C# h4 _( U: i$ v# s  \0 z34.Which of the following is not an example of a carbohydrate?) T6 g! o& X% t) l- N8 x
下列哪一个不是碳水化合物的例子?, o( A1 }* c2 v3 a1 [
A:Essential nutrients 必需的营养物质
: @) i1 X# j! k% g6 t! L- U" h! S  c7 r/ Q, K
35.The process by which a liquid fat is made solid is called:8 I' L9 n3 Y* S$ }& Q( G
液体脂肪做成固体这个过程叫什么
: h9 m" D/ |& N/ PA:Hydrogenation  氢化6 D' H% M% J) N: P& V+ v

5 d, ?! C) ?- _& H36.Which of the following is not an example of a fat substitute?
7 Q7 F: e+ V  X7 w# `( q0 u下列哪项不是脂肪替代品的一个例子
  l7 e. ?' ]# U! B( r9 QA:Acesulfame K  安赛蜜K表
6 w! i; o! @. s1 Z/ E: \+ j% k! r8 j0 w( H$ A. ^
37.Health Canada requires that a product labelled "fat free" contain:
5 ^4 v$ g  C5 E+ c  q( ]  \, h* n加拿大卫生部要求的产品标有“不含脂肪“包括:+ }$ j2 c/ u% D, K6 E. C& s2 M% Y7 |& }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 w5 L4 @6 E6 z7 ]$ B
& R- i: r. r( ]' v( y6 F2 s  |
38.Which of the following is not a problem associated with converting recipes?: S6 r/ g  X2 o; S! [+ o, L
下列哪项是不相关联的转换配方问题?
0 X3 ~* w/ ?8 [) E& X: p+ I) p: yA:Unit cost 单位成本% O# u# |) ?& r, k6 {

' \$ n5 T6 P( P: H, d7 F4 D: g6 c39.The condition or cost of an item as it is purchased from the supplier is called:
1 z! I! ]. L% v: Y  X% W从供应商采购的物品的品质或成本叫什么
) A: v& i+ k- @A:As-purchased cost 购买的费用
0 F9 j& @8 [& S/ `
3 t' c: t9 |7 g5 q( }  k* j, G  X. L40.The amount of stock necessary to cover operating needs between deliveries is known as:
! n1 X/ g0 p* f- r! q在新货到来之前用于日常所求的必要库存量叫什么
8 G2 l" K- F& r  XA:Parstock 基本日常最低库存8 u. E0 @. e' |1 D

, k8 k9 S' J0 F0 k- Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
; E: K% {) a& S1 O& q' R# F4 w下面那个缩写是用来表明正常库存流程?
, S  X% W8 P# E6 uA:FIFO=FIRST IN FIRST OUT 先进先出4 G: l; O9 e3 g3 M

& L- L$ M2 h, I+ [+ O42.Which of the following knives is used to turn vegetables?
! i+ Y# q% @. O  I( V/ o  B下面的那把刀是用来打开蔬菜吗?# x4 X1 M, ?1 Y7 k2 t+ o
A:Bird's beak knife   鸟嘴刀
+ \5 {0 P  V) S, Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 m& E% \; O: v8 Y, Q* y/ o6 M, }! T$ N  A$ o# o* T9 ?
43.What is an instant-read thermometer best used for?
6 A0 r6 R" a/ J5 _即时读温度计最好用于那方面?6 g" C+ ^/ ^* t; D( Y/ a3 d8 h
A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 ]! y% g+ K) ?7 S! k- \
( N4 P8 C4 v4 n) p- J4 B+ R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& H( V  {! }0 P  k6 M! ]0 ?下列哪些金属材料受热均匀,通常用在铁板而且非常重
; k) [( d0 o, a# _A:Cast iron 铸铁
" R9 ]  X7 i" A: c2 Y0 j: @# k- t) t
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; n  Q- ~( A7 S# f哪件装备下面有一个可移动的碗和一个S形叶片?
  N9 i+ n0 D# D) o9 Q+ b0 sA:Food processor 食品加工机
( L& v; W% x/ y& \http://www.google.com.hk/search? ... iw=1263&bih=5724 K0 _# K0 X7 n) }2 \
0 Q! X" D' b; \5 \( h7 B5 E$ f/ b3 N
46.Which of the following is not a rule for knife safety?
3 \  q% d4 f6 V, E5 P0 B: ~9 O下列哪项不是用刀的安全规则?
; V5 Z0 v; Y, R, y, \' r5 x- FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% G5 m0 P& j+ p! ?- M5 U# y3 G$ J6 J* Q! n
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! D7 R& Z* l5 a8 B* A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 M( Y9 N% V0 y" z* K1 bA:RondellES / D+ @" w9 }: }: g- S, D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 U5 a) g( x, v2 J6 D+ B
; X1 y+ b2 O# s5 d48.Which of the following is a diced cut used to garnish soups?) J8 @: N, e  n( f+ \6 T* D% K# `9 j- b
下列哪项是切成小方块用于汤的装饰?
1 D' R6 B8 z& ?* `2 y6 RA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 S- u- @2 n* A- R- @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 y6 [  T- g- ^; `# ^3 V5 _5 g. r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!!——/ R' S3 P) |9 k( o3 P
A:Gaufrette
* d1 a9 y  ]' T8 \( bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: A1 b$ z) @# W$ {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 c+ E( V9 |3 a2 ]3 U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- Z  b8 {9 k. j' o8 K) x: q! y
6 b* I$ e( O" F5 s3 v. O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 `, O9 K0 V% {0 g2 E0 i下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)
7 S" q& a+ L  C* v  sA:Cilantro 胡荽叶 香菜8 V: Y5 D  z: z* J: T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  x% F( ^. B- O3 C4 C  x
. y8 Q- g4 w! Y/ X  o* U' H+ s) h
60.Allspice is made from:
5 ]2 w6 \) u0 ?. l 多香果,  多香果香料是什么7 P+ E0 e. t/ s1 e% ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 ~- D' d1 ]8 [' O) H
A:A dried berry 干浆果! S* b# s" w" K( q1 j5 G* q, d2 t
" A% H8 R* w  x: B% w; E
61.Which of the following are used to make a sachet d'épices?  K! O  O; H, W! o* Y; b
下列哪些是用来做香包德épices?' D' J+ l+ O: @  C
http://www.sachetcatering.com/
$ |1 N$ P& ?% ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 b. O* R( m9 l/ R7 J( b' z0 ]) X9 j
62.Which of the following condiments are not soy based?
, m( s4 O+ t" Q& ^3 ]下列哪项不是酱油调味品的?5 m7 E2 |1 ]9 l& K- @% \% p
A:Wasabi 日本辣根1 A" [9 W: \: r& W# p! a
' W/ _8 |/ t( N. m5 n# p0 Y0 @
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 f) o2 n7 J3 F6 }7 F* x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 }9 `( r8 S# x, IA:Pasteurization  巴氏杀菌( X. H; t$ y) ]& ?5 P+ Q' Q1 B% H
" t! q5 w, X9 y! e
64.Which of the following steps is not the correct procedure for whipping egg whites?
6 r6 t. a" D7 z# B2 L4 k5 l" b下列哪个步骤是不是正确的蛋清搅打程序?
# w7 u2 z/ L# ]* s' d2 eA:Allow to rest before use. 允许休息后方可使用。
- j6 K/ C+ `& b  W% m: O" G
- P3 U5 E' e$ d" K65.The weight of a large egg is between:一个大鸡蛋重量介于:) _; d: T  `; E9 _
A:56g and 63g 56克和63克
5 E' z6 _) l: G  w% q+ I/ ^$ R# w: C- u* {, s7 I, }
66.Evaporated milk is a concentrated milk that is produced by removing4 e$ D0 `/ j3 t+ O) x! v$ a$ o" }
炼乳是一种浓缩牛奶 是去除什么做的
9 f  J1 [9 s8 a8 g8 \+ |2 rA:60% of the water 60%的水8 h! d2 V+ C4 f) l

9 I# K) C) Q& A( T% B3 U67.A method of cooking that transfers heat through a liquid or gas is:. [9 m1 f) Q% g3 Z/ V
一种烹饪方法,通过转移液体或气体是:% M2 U$ @; w; P* x$ U1 D( x8 x1 d
A:Convection 对流- b7 W  O/ u3 u) L% t( X- R2 p

8 C& i; t2 B4 W$ `  M7 O, Q68.The cooking of starches is known as  烹调的淀粉被称为$ ^: P9 O! l" W
A:Gelatinization 糊化
2 T8 I# }0 u. Z) e9 Q8 Y  G
5 A! r& A0 H/ {; }5 x$ H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 E0 l1 d4 @8 b; y% c4 ]A:Braising 烤
! V+ {. q4 }: k: D6 e* Q. U4 u: U9 v
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:
2 U) O: A; G7 yA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 N6 k# ^6 E8 N2 D% R! i3 u; S$ d- b2 Y8 e3 K: g% n8 L5 P
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
7 u9 n, b* `# f; v: DA:Fumet 原汁* x+ B- N* ~( l0 X/ @$ q& e2 J% {+ X

1 g  O; P2 q# M3 m2 O8 |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5 Y- C8 i0 n+ c4 \# f4 O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ q+ \- Y3 ~' s( ~! g2 Z; {( i' E9 i( a. Z" J! @
73.Which of the following is a principle not used in stock making?) v$ M6 q+ a, H4 ~9 e- D$ ]
下列哪一项不是用于制造高汤(低汤)的原则?
3 P2 t/ y1 K, v. ^0 CA:Start the stock in hot water.开始在热水中操作; x( R# x; M6 c) |% W
9 B; L5 ^/ Y0 A
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
/ N$ [! I" _" C2 c* C6 \- I+ z. ?7 KA:Remouillage 法语熬汤
7 R& e4 U2 e# whttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-3-13 01:33 , Processed in 0.097640 second(s), 17 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表