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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。* S2 O( W  R; @
* l0 l9 W0 I: a4 @: ]% f# b, ^  u2 Q& |
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. L5 H: ~# Y1 z* 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3 ~5 T+ V7 p! h
1.Which of the following methods should be used to determine doneness in a New York steak?2 ?6 D, w! O* f, D8 }4 s4 d
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)
1 i  V+ q5 T# u- n6 o/ v3 l6 p. IA: pressure touch. 压力触摸5 k5 A* z2 T9 ~$ X# Z$ G/ }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 Q( W' v) h4 [. r- _5 |1 {. J
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& f7 t, \& I6 t5 \
A: acid  食用酸
! ?3 U  S0 g/ G# J3.Vegetables are major sources of which of the following nutrients?6 U; B2 g% c( @4 G4 X8 o- n
蔬菜中包含的主要营养有哪些
" h" V) w8 W+ B8 MA:vitamins and minerals. 维生素和矿物质。5 ?9 p8 B4 l1 D. W, c
4.Cauliflower is commonly served with
4 N/ e- t1 E3 F. ]8 O5 J% u花椰菜(菜花)最常见和那种酱汁搭配" h: q4 [4 i; Z. V! ]
A:Mornay sauce. 奶油蛋黄沙司
: g) W# b+ V  r5.Which combinations of products are found in pie dough?
1 R5 w! o1 J3 J9 _7 A下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% P( C5 V) H/ L
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& G& V) M- g0 K( w% `- D
6The French term for mussels is 法国语青口(海红)叫什么
/ x1 I  d0 [3 A  K9 mA:moules.法语青口,海红7 K$ N9 d! |. E& g; `( o: U% C0 h
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 u/ W' Z, |2 s0 B1 _5 q
A:faintly fishy. 稍微有点似鱼味3 V( T$ u8 t* z- c( F
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. w9 c( |1 s, L: b! g# U5 O) i' E
A:2 days. 2天
$ ]7 }# J8 H4 \8 {) e9 \* m9.What are the principle ingredients in ratatouille?   t) o7 M) l# C2 z, V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) i5 D8 u) q% z2 E! F5 A/ p! J( J# h
A:Zucchini, eggplant, green peppers, onions and tomatoes' P2 A) e5 w& r2 z  z/ y! I
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& Y! n1 u7 q, p- l8 P10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 ^7 r! V" u6 N5 H
A:cook food in quantities that will be used up within 20 to 30 minutes.5 }8 u$ W8 G- K  W; P7 `! [
大批量烹煮食物要在20到30分钟内$ `9 i- h1 U$ h
11.What person has the authority to issue a Health Permit?
6 e; R: n8 U* E! Y3 |2 ^" ]- L0 d谁有资格颁发健康证(卫生证)。
# {8 U; U: U2 H/ o; c) `2 ]# _A:Medical Health Officer.3 H7 }- V( H3 V
医疗卫生官员。  V) g4 r; ?. H, ?& S8 @7 d( H' E
12.For what period of time is the health permit valid?( r! [( |0 N2 M
健康证的有效时间是多久?+ [$ X' x; L" ?) b/ m" e) q9 M- @
A:12 months.12个月3 z) F( q8 C$ A" W
13.In the area where food and drink is prepared, the ventilation system must be able to change the air# ?" }! Y. R5 G" h7 r; b7 I
在食物和饮料准备区,通风系统换气的标准时什么
# W6 \" r0 S6 ^! f4 b; VA:08 times each hour. 每小时8次
8 b& L# ]. ?* {. J- S5 V14。The minimum temperature for manual dishwashing in the wash sink is! z: U# O1 ]6 i1 K* Z( N$ F/ E( O; r
手工洗碗,洗碗池的水温最低多少度?. K% }$ M  _6 d4 y
A:110 degrees F (43 degrees C). 43度$ c  _& F; ]* e/ _1 g  f! K; X# b! ]
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" C, Q$ @6 L1 l( D2 e6 ]) `' D' h用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" U7 |8 f6 M6 @9 ]. M2 A
A:180 degrees F (82 degrees C).  82度
" M) E1 E. K" q! }% S* `16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) V, d6 W4 q4 `% u
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 ~0 v1 C/ z$ K. }) Z
A:en papillote.  法语自己理解
) t  Y2 A, G+ @5 Z5 f6 _+ K5 u17。Wing or Club is considered a
; i% \! ?. F1 G3 K  F翼和CLUB 被看做是一种..." b6 o/ t% `  ], O! T: `2 [
A:Bone- In Cut     带骨切
( a' N+ m9 R" C% H4 l18。New York is considered a   纽约牛扒被看做是一种
5 b* {/ d/ G1 B7 [! z' H+ HA:Boneless Cut     无骨切8 L2 {! S2 a5 B9 o# ]$ x) B
19.In general, a court bouillon for freshwater fish will contain
4 X) I2 y- ?0 G+ L; m! ~: d5 x. D3 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% \5 l5 N. _1 N; |7 P6 c
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; U$ z5 R, Y/ ?" M和做海水鱼同样数量的调味料和香料( @! n" Y, R/ R% z
20.Anise is very similar in flavor and appearance to( n0 }1 j, e; c# u% y
八角和下面的那种原料有相同的味道) `  _. m% r. k. @! h' N4 _, d0 R  i
A:fennel  茴香
+ S1 l% K0 e- k8 f# _1 G9 T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! F  }) f4 l; X( I2 U: {下面那种原料更像大葱且有平面的叶子0 m- i6 M. |: i
A LEEKS  似蒜葱 (这边人叫京葱)! r& I# X' G0 `( @) I. p, N
22.Which of the following cutting shapes refers to a small dice
6 H( ?% O7 p7 |4 Y* e) G下面那种刀切形状指的是很小的粒(末)
. g  X& V/ \7 _. ^A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 A) p* a- c7 ~" t1 |/ Y
23.Oil is added to the water for boiling pasta in order to
9 O  S( \. [8 \" U. z向煮沸的pasta (意大利空心粉 )中加油是为了6 ~) S" z3 @$ a% R; y; x
A:prevent the pasta from sticking and to minimize foaming action.
: d4 y  K' R/ Z( _5 C$ r1 Z防止面条黏合并降低发泡。
4 F, r4 D/ r, x! Y24.Which pasta dish features pine nuts and basil?/ M; R$ l- D+ P. D
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: F, u7 {( d' r. k( d- aA:Pesto.一种绿色的意大利面酱 ! {( I+ w+ s. k7 e' b/ T9 E
http://www.tianya.cn/techforum/content/96/563836.shtml1 m( e# p, p# g" N  U

6 s1 B0 Y  ~  v; g25.Which of the following is a spring vegetable similar to spinach?
# V+ K6 P1 q- B) G$ u下列哪项是一个春天的蔬菜类似于菠菜?/ g. A/ k2 @- E$ H& O
A:Sorrel. 酢浆草。
: v* B' V# u& \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
理袁律师事务所
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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:
1 s, e& I4 x4 p) s* P哪位厨师最早带来高水准浮夸的美食6 f6 }# ~, P; m6 q" W4 ]
AAntonin Carême 人名 安东尼·卡罗美3 M. l2 G3 w2 B7 X! G& `& |& G* s
' [5 ^/ h3 `  h, Q7 r
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 O* [0 q+ R- C1 }4 w8 b* T4 R7 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 。
. ?& C& i7 G; u& C2 L/ Q  uA:Cast-iron stoves         壁炉
6 Y8 q, ]3 i* ]  l; zhttp://www.usstove.com/products.php?id=6
5 X6 n, o# B  A; S0 S2 t/ S4 D( i- V' B% q. y  o, p0 A
28.The French term used to describe the roundsman, or swing cook, is:
- j  `7 _( _' Z法国术语,用来描述roundsman,或摇摆厨师是:
+ v5 U, F0 N$ C, P" FA:Tournant   图尔南# T/ n3 D1 W4 I
& k4 w" h/ v1 O" c; u! G; S1 k' `/ g
29.Another term for the wine steward is:
( U4 f+ p: I3 A% I# F. e葡萄酒侍酒师的另一个术语是:
6 Y8 s7 w+ c& ?5 fA: Sommelier 侍酒师" @4 I. M+ q) S# @/ y, Y# i0 z
2 \0 c7 L  u3 a( g, Z
30.Molds, yeasts and fungi are examples of a:
& T8 z' Z7 K. U霉菌,酵母菌和真菌是一个神马例子$ M7 T' V6 }; g& ~
A:Biological hazard 生物危害  ^7 D7 l/ q- `1 H! r
# i, J, ^6 @. o! }: k& n* Q: D
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' v* x1 ]8 |# k" y( y: w" I6 ~根据加拿大食品检验局,食品的危险温度区在多少之间:
* ]3 ]* G/ O  B+ B0 t6 \A:40° and 140°F (4–60°C)     4-60度2 J  F4 Z' Y' p  @3 I

% C5 T4 T0 c3 m, j32.All bacteria need the following for survival:
% B# T' a6 h2 ^5 _/ m所有细菌生存需要以下哪些内容:
; Z" B9 s  R$ ~+ k7 C4 F& IA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) s* Z& u4 n0 s* c5 K

! N/ Y! G  G- M8 S3 H" l0 W4 a5 u. B33.Which of the following correctly represent critical control points in a HACCP system?
" S8 W2 h) R) Y9 z以下哪项正确表示了HACCP体系的关键控制点?
% z  F% L& u% f3 `8 EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  f" H6 ~7 g2 _6 _* k6 p食谱,接收,储存,准备,烹饪,保温,冷却,再加热" k7 H2 t: y" S6 A

, e/ m& d$ J" y1 @& a9 H0 y6 f6 }34.Which of the following is not an example of a carbohydrate?
( Z. z3 j0 ~3 X& V7 v: p6 b下列哪一个不是碳水化合物的例子?
- {" y3 |* h- |  TA:Essential nutrients 必需的营养物质- c  z& T  O& H& {
: f  b2 h7 D2 K' ^3 m) h* b, `& ~
35.The process by which a liquid fat is made solid is called:! n8 D9 S; ]) Q
液体脂肪做成固体这个过程叫什么, f0 N, {* r0 t+ w
A:Hydrogenation  氢化4 q$ ?0 T* H# {4 J. M5 B
. D: S; u& R7 q# E% O/ Q
36.Which of the following is not an example of a fat substitute?
( r: K- g; f. ?" v- r3 T下列哪项不是脂肪替代品的一个例子
1 u7 Q/ b6 }' u5 j  IA:Acesulfame K  安赛蜜K表
. u8 X+ }; u. m( Q5 {# k# A! Q6 b4 h2 J
37.Health Canada requires that a product labelled "fat free" contain:
( B! W" F. A" Z* Y! l* T+ B* w3 B2 `加拿大卫生部要求的产品标有“不含脂肪“包括:  O/ X. T  K; [3 Q; h( Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* a8 q8 |  f1 s! U' Z

/ {8 s% r) s8 }/ ]: |/ \, \38.Which of the following is not a problem associated with converting recipes?/ W4 q4 s6 s0 p* T& g
下列哪项是不相关联的转换配方问题?
5 k$ N$ u; C1 ~3 h( V4 D* MA:Unit cost 单位成本) t" s' [, e1 I5 h' x
7 B$ s+ X& f: I+ [3 t
39.The condition or cost of an item as it is purchased from the supplier is called:) w; k7 }: G/ T+ S, s" a5 U
从供应商采购的物品的品质或成本叫什么
7 m# ?0 J; [1 Q) K4 g6 w9 v; qA:As-purchased cost 购买的费用, ~) y6 ?6 U, c6 Q0 j: W9 S

5 z; S; L. Q8 i3 ?3 v- v40.The amount of stock necessary to cover operating needs between deliveries is known as:& X5 n" T( C0 l+ C% g
在新货到来之前用于日常所求的必要库存量叫什么0 Q+ i; g( f/ R5 A3 D
A:Parstock 基本日常最低库存; n' I5 |& {' Q) Z6 E

" |2 j  P( l. b8 @0 A  R* @- ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 ^: J. G# X  l1 k- x下面那个缩写是用来表明正常库存流程?
; {+ h" V2 s2 lA:FIFO=FIRST IN FIRST OUT 先进先出
( ^6 A( a7 b! o3 A
+ j, t4 o' s1 h" n7 n* _42.Which of the following knives is used to turn vegetables?
. F1 F4 L5 Y( U7 r5 p0 Z下面的那把刀是用来打开蔬菜吗?* w, f. @& P1 e
A:Bird's beak knife   鸟嘴刀
: Y/ l2 T& H4 C. @3 }+ d/ c! \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: b; a7 C) ]+ r+ q$ k* ?; C6 A- I( i9 }+ M& G4 H
43.What is an instant-read thermometer best used for?
# z" ^$ |' s% s7 R! p, \! o3 H即时读温度计最好用于那方面?& C* W+ ?# l  @0 S
A:Checking the internal temperature of a roast 检查被考物品的内部温度: Z% f5 D+ K5 L) D& k/ F( O  o

0 P7 O8 w) i& i1 ~# m! J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 _; P9 G9 N* e3 E9 L下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 }1 a6 J" y3 DA:Cast iron 铸铁. G  V( _" Y; `* c* f% s' h5 \% w
9 E. e/ I& w9 b' |
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' e; _7 ^$ R, W/ V1 {
哪件装备下面有一个可移动的碗和一个S形叶片?
  r/ ]+ a! Y) o7 NA:Food processor 食品加工机. I9 b; r: a- G& w
http://www.google.com.hk/search? ... iw=1263&bih=572  X& e2 s) A  r8 o$ `. F

7 m! G- o" J) z( k6 A46.Which of the following is not a rule for knife safety?$ X+ c4 J! [& X- D! [5 `6 s2 y
下列哪项不是用刀的安全规则?! f9 q( ~5 G- d, h$ q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 O9 @" [4 |0 d* D, R6 N4 r

1 N  F( P" E$ ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( v& @& e0 h9 D" e8 A/ b* @$ H8 q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 I' F) B9 y1 B& u
A:RondellES - a" n' E; Y: j" l1 D1 V2 W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 |5 _: Z' h2 J9 g, P' t; t, L# W* P. n  S7 Y
48.Which of the following is a diced cut used to garnish soups?
: r5 a: I' {3 _% L6 n下列哪项是切成小方块用于汤的装饰?2 a0 t' A4 G7 t5 ?) N" ]% Z* p0 f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) E# `8 j1 z* K/ V) V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. m" d+ x  @, X  @2 v6 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!!——5 w1 M) b8 a9 V  M" D
A:Gaufrette % C9 r& _) j3 }4 J! A/ A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( p( W, p7 j5 [: U: \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! \' l1 }1 ?, c. X0 M9 l' Z* {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 C! Q$ l* p% s; v" \' \
$ z& i# ~: \% w8 C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 \2 w: ^3 y  J7 O/ 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)
3 {5 r0 m8 `7 N) PA:Cilantro 胡荽叶 香菜1 o) i/ p, ~$ S0 k) d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 v% D! z5 _( L0 H

: k% [; `6 `5 ~5 f& A, A3 E* q+ n/ [60.Allspice is made from:# H. S! \8 Z$ s
多香果,  多香果香料是什么
) F# _% Z  _1 c+ I* w4 o% M: thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% g) G* u( a) m) o  \A:A dried berry 干浆果
. G# y8 Q% E- Z0 t; u) v% w- Z, L5 ~! I$ L/ E* p: K; Z+ q/ d
61.Which of the following are used to make a sachet d'épices?
' _" [" r+ D4 D: Q) s6 r- x下列哪些是用来做香包德épices?
) ^) \1 T0 y3 b. c+ A* K* _http://www.sachetcatering.com/" Y; a5 \1 U  D/ b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, T+ w% f( q7 f0 A+ ?/ }* M

' Y3 [7 \3 r- D: u9 l62.Which of the following condiments are not soy based?: B' N7 T" V( j2 f' r( L& i
下列哪项不是酱油调味品的?
. n1 j% p; H# q* q! JA:Wasabi 日本辣根9 P& W$ Q% f' \2 x+ Q, t2 d

, f* {' A' v8 s3 G/ n4 R. C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 }# I" S4 F& n+ s' M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 Q- g' k* E& _  PA:Pasteurization  巴氏杀菌+ e- f4 X, F0 y+ o' y7 F
2 D9 c% _8 w/ g* Y$ p
64.Which of the following steps is not the correct procedure for whipping egg whites?
' d8 F$ v* w% f+ u下列哪个步骤是不是正确的蛋清搅打程序?3 B; U. ]4 n3 R) H
A:Allow to rest before use. 允许休息后方可使用。' D7 }5 l# F' m* P
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ |) r0 g4 C5 L' G0 M* |) t. tA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
+ y4 S: Q- A1 u. X炼乳是一种浓缩牛奶 是去除什么做的# d+ N$ L4 }* @+ Y4 I
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:* [! S/ X- w% M3 V8 L
一种烹饪方法,通过转移液体或气体是:
/ r7 e9 A+ o& K5 z- v8 MA:Convection 对流
" S: z* \: Z; H5 u
' Y  N/ g! e/ Y2 H; {68.The cooking of starches is known as  烹调的淀粉被称为
4 n4 h" v' U1 F. Z) {' J7 HA:Gelatinization 糊化( z9 t# `2 H6 a" C

' S- ^; y0 e7 C5 S. r4 p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 C8 J+ Q. Q. ?2 {
A:Braising 烤
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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:0 P6 w9 Y- H8 Q( o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 D4 j/ U4 z6 ?7 z  I
- H: \7 m. x/ D) g6 {
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
: X, o/ [' V1 Z, xA: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
3 v2 e! T4 e. T; @' jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ A6 Y( `2 {: b8 X% O! u6 F; Q! k1 D! n5 t; a9 n8 T  \
73.Which of the following is a principle not used in stock making?2 Q' [8 V' d- n2 r
下列哪一项不是用于制造高汤(低汤)的原则?' Z- L$ {6 _2 I/ M$ G8 w
A:Start the stock in hot water.开始在热水中操作
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' t0 ]8 e' G  E4 m74.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
6 F  b; C6 H+ i7 q  gA:Remouillage 法语熬汤& k8 e! Z  }6 B  F& {4 f7 F
http://www.haibao.cn/blog/post/176242.htm
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