埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9773|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。+ b4 @8 n, Z. D  V

  V8 d8 R$ N2 b/ S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。" E! m7 a, }4 j, g' P
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
. H( g% Y' @3 q' S& x& [2 f! F2 _: u1.Which of the following methods should be used to determine doneness in a New York steak?
* Y5 ]* E$ d- g7 a% ]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)
6 b4 E+ [! F; G* D; |A: pressure touch. 压力触摸9 d! F# r: H$ ?, Z6 a5 H" N) l
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" l3 R9 R1 M: P( n3 W
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
9 J5 A" i' }1 Y6 s6 `- GA: acid  食用酸
6 g# K2 L3 a) f& W3.Vegetables are major sources of which of the following nutrients?
! d; _) l! ~( q1 q& h蔬菜中包含的主要营养有哪些3 t' P/ R& W; z9 J1 w
A:vitamins and minerals. 维生素和矿物质。
9 s# F+ n( o2 y2 I1 ?4.Cauliflower is commonly served with* e1 Q- |8 n: P0 t
花椰菜(菜花)最常见和那种酱汁搭配  W0 U: b3 p5 m% s* c5 s
A:Mornay sauce. 奶油蛋黄沙司
( U& B: j5 V2 q3 S7 [5.Which combinations of products are found in pie dough?
$ C. W: z' I, @% G. b- F下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 j- r; x4 K7 G* t0 ZA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 U' o  U) K0 ?* R
6The French term for mussels is 法国语青口(海红)叫什么- e. P- w% X2 t2 U& ?! g: f
A:moules.法语青口,海红" V( U( e. ?/ }9 t6 ?# z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" B- X5 C- Y0 w5 GA:faintly fishy. 稍微有点似鱼味
% B! ~3 b) |) }- m4 U8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 E9 R: F$ F; {A:2 days. 2天. |( R' C' e2 J- l$ ~
9.What are the principle ingredients in ratatouille? 2 c1 W. m5 f! k
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 U! t- J1 f3 w  h
A:Zucchini, eggplant, green peppers, onions and tomatoes7 f' q+ `/ h7 d. M
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 s: f: Z  u* V8 Z4 M* W10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  \1 g) ]& r7 x, `7 j
A:cook food in quantities that will be used up within 20 to 30 minutes.
- K0 G5 O% d  N: s- i. i- K/ j大批量烹煮食物要在20到30分钟内
# a6 O. Z! i2 m6 _, v2 @4 ^- x11.What person has the authority to issue a Health Permit?
% h- Z  v  i3 ~谁有资格颁发健康证(卫生证)。
, c2 h7 W4 E8 Z8 Z, d$ HA:Medical Health Officer.- G. I6 @% m) u6 Z; E6 I1 r
医疗卫生官员。
, a( M; M7 F8 h) u' X8 r9 M12.For what period of time is the health permit valid?
+ P1 ^" L+ N" _+ Y5 _健康证的有效时间是多久?+ y8 |' H, E3 @) p% l
A:12 months.12个月! o7 {/ v3 p' N' Y0 q3 |: ~0 K, w
13.In the area where food and drink is prepared, the ventilation system must be able to change the air. m7 \- s: E; d- c
在食物和饮料准备区,通风系统换气的标准时什么3 Q1 C3 B4 F2 o/ A4 f) i. l  B
A:08 times each hour. 每小时8次
: c: I' H9 d1 @5 {14。The minimum temperature for manual dishwashing in the wash sink is
$ P4 ?* d, \2 A* i' _: t2 j. R手工洗碗,洗碗池的水温最低多少度?
: Y# B/ z; S/ ]) H% QA:110 degrees F (43 degrees C). 43度
5 Q, v6 o7 K9 N* E  P3 n15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# r& ?; H7 q: J& U1 q" X4 P用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 |( Y" y1 G; e* L
A:180 degrees F (82 degrees C).  82度
& u7 V4 @. I0 L& b- G9 F: [16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ y: l6 d$ _; e) q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% J# a" b7 l7 uA:en papillote.  法语自己理解4 U! a4 c& P. D0 ^
17。Wing or Club is considered a3 o9 h9 L! Z- B, z! C
翼和CLUB 被看做是一种...
9 ?- S  s  L$ ?; u4 LA:Bone- In Cut     带骨切- D( m1 K! p7 Z; ~/ t* F6 o
18。New York is considered a   纽约牛扒被看做是一种
1 v2 v* b; m4 \3 w3 ZA:Boneless Cut     无骨切
5 |6 E( X0 R6 Y. y0 ?7 ~# f7 \19.In general, a court bouillon for freshwater fish will contain
* G  h8 u# V, V# d0 h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( V7 Q/ W8 Y% Y3 u( h! n) x
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 V' h" Z- l4 B7 @6 o
和做海水鱼同样数量的调味料和香料
5 s) N" |+ w' P2 ~1 }* `20.Anise is very similar in flavor and appearance to
& t$ o  i7 z$ q) r八角和下面的那种原料有相同的味道
# `7 J) [; O) O( g5 n- wA:fennel  茴香( H1 Q( i' y+ y4 q7 E5 s4 m5 I0 ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 ^6 k0 l/ m. l6 }5 s& X下面那种原料更像大葱且有平面的叶子
  _% I" d! _7 W- u5 u2 @1 h6 Z( fA LEEKS  似蒜葱 (这边人叫京葱)
! h6 G& t- k; j  S4 {  L# V& g22.Which of the following cutting shapes refers to a small dice
- ~  p6 k1 u. D: ?0 g- D6 z% j# a下面那种刀切形状指的是很小的粒(末)1 f7 n& H/ Z& ]! e6 Q+ q& X+ r
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 j" c; w: x; h
23.Oil is added to the water for boiling pasta in order to) y5 t, o+ A* K& I
向煮沸的pasta (意大利空心粉 )中加油是为了
: \) `' H# z  M/ `0 W4 P/ iA:prevent the pasta from sticking and to minimize foaming action., w' y5 w& `! S% B
防止面条黏合并降低发泡。- a; n+ m$ v" U) e4 \7 n& Q
24.Which pasta dish features pine nuts and basil?" D7 W: |+ B. F% e
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% W+ z: h- w8 D% i: ~- d5 }# \A:Pesto.一种绿色的意大利面酱
' j2 u+ C. z0 H# [3 y) Fhttp://www.tianya.cn/techforum/content/96/563836.shtml3 y2 N" c: L' e* t, ]6 [

8 a. l) D3 F- d4 [25.Which of the following is a spring vegetable similar to spinach?. O, E* i. V  g2 @7 i' ~
下列哪项是一个春天的蔬菜类似于菠菜?
% f! g) e0 ~1 _9 RA:Sorrel. 酢浆草。
. f# f6 c, g# ^5 N4 Bhttp://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?
理袁律师事务所
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:
% E' K( p* y: {( R3 L) F/ M5 `哪位厨师最早带来高水准浮夸的美食
( g5 H! y9 S& V& y8 q' vAAntonin Carême 人名 安东尼·卡罗美
- g: V8 \6 A* W
4 o, p: P' ]" K! c  `( \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ s& M! I% t$ E8 _6 T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 A5 D% j  K  a
A:Cast-iron stoves         壁炉. P  e9 X4 {+ R
http://www.usstove.com/products.php?id=6
3 {8 ^9 f. e, c4 p* A6 F5 W1 X$ [2 ]) U' w& P$ R
28.The French term used to describe the roundsman, or swing cook, is:
" g0 F: _1 u/ S/ Z法国术语,用来描述roundsman,或摇摆厨师是:
6 ?; j9 e5 M$ S4 d/ ^A:Tournant   图尔南
- z7 \  ^% M4 Y4 |6 A* _
- ]  E: E5 S1 A  o+ R: I9 }29.Another term for the wine steward is:" t; U- G# V5 a& x! y9 X# m
葡萄酒侍酒师的另一个术语是:
) ~; l, d; P5 p3 z; b" ?A: Sommelier 侍酒师5 e! t: K, U9 ?1 Y5 H' a

7 H5 J! F9 f& z2 T6 b30.Molds, yeasts and fungi are examples of a:) g+ Z7 o  |% i$ S, A8 H$ c
霉菌,酵母菌和真菌是一个神马例子  k: {' K' f! E2 E7 _& j( B1 s. M7 D
A:Biological hazard 生物危害
) ?/ K2 O8 z3 V6 k6 D
1 k5 t' X8 L2 K% ~$ A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( r  c" g1 v" Z' B( o
根据加拿大食品检验局,食品的危险温度区在多少之间:# m4 q$ J5 X# Y  [* O. N/ W% I
A:40° and 140°F (4–60°C)     4-60度( B& z6 N+ G! {6 L

  N" p. f9 I# G/ H32.All bacteria need the following for survival:* g# `" j/ K) a: M$ Q1 @1 r* n
所有细菌生存需要以下哪些内容:5 W* w' L  i, O# {5 @4 ~
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: c, P8 I$ z: A( n  o) M; C

* B) i1 K, _6 [) r33.Which of the following correctly represent critical control points in a HACCP system?
) q. Q5 p  M" t, I以下哪项正确表示了HACCP体系的关键控制点?; c, _8 f/ u7 d# ~# g" O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , W1 k2 ]& m' I: t# o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: R& f. a2 A8 o/ ?& B# s/ `" D5 \& a. w0 \2 `0 s1 [4 v
34.Which of the following is not an example of a carbohydrate?
  X2 L8 O1 O% r* c0 w# Q% j. i下列哪一个不是碳水化合物的例子?& M5 A1 S+ N+ n9 Z2 W6 _0 J6 w
A:Essential nutrients 必需的营养物质
, {$ j8 g! f; Z; Z2 [6 S. ]
! Z+ y; n( h6 \0 ]" z) H# q; l35.The process by which a liquid fat is made solid is called:
( U$ P, c+ {9 y5 m$ a液体脂肪做成固体这个过程叫什么
  v# G8 l7 c3 b3 a6 Z  q. ZA:Hydrogenation  氢化
4 Q3 \" f! }1 i( h+ ]
2 |7 t7 c. D$ L36.Which of the following is not an example of a fat substitute?, e3 b9 ]8 f  L* ]# j$ n. o  J
下列哪项不是脂肪替代品的一个例子) U5 B) @" s8 B7 }
A:Acesulfame K  安赛蜜K表
* k, s0 r7 y$ R4 h2 W# T7 s( R/ A
37.Health Canada requires that a product labelled "fat free" contain:0 }: s/ N- M- q- _& @) d0 m0 a
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 |; c+ H3 y2 h1 [( xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 l( N2 R$ y0 Q/ P, Z5 A4 [" d9 @3 L
38.Which of the following is not a problem associated with converting recipes?8 b6 q$ ]$ e3 \! D0 B3 k1 Z  H
下列哪项是不相关联的转换配方问题?
/ H4 G, r" h- fA:Unit cost 单位成本
, J& U: w5 [* z7 V- G: I8 w- }  G* n( l. \' O7 @) C$ z6 `" O: C
39.The condition or cost of an item as it is purchased from the supplier is called:, T0 H9 K1 b% R. V
从供应商采购的物品的品质或成本叫什么
: Q: [5 F, g, ^; r# Y" t+ ^+ nA:As-purchased cost 购买的费用
0 |/ w7 J9 V6 g- B6 w: v# \0 t! x5 Q0 {5 p7 r, C) j' r* e# n
40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ o7 _  j: v( V& u/ q在新货到来之前用于日常所求的必要库存量叫什么
) ]8 Z+ n+ h( T7 S+ }/ OA:Parstock 基本日常最低库存
0 q) i) k9 x- B( k' K. l4 L+ ^/ _
! H: \: y$ O3 J& {  {41.Which of the following abbreviations is used to describe the proper rotation of stock?( ~0 m1 G; W9 C7 Y5 K$ T) j6 x) s+ @
下面那个缩写是用来表明正常库存流程?, ^& \7 ]& Z' p3 m7 G/ c9 i
A:FIFO=FIRST IN FIRST OUT 先进先出
) g0 h8 z/ i) x9 Q$ x, _8 ^& h4 Z( M9 h* I# I
42.Which of the following knives is used to turn vegetables?$ o9 K# K6 b, @( T) H
下面的那把刀是用来打开蔬菜吗?
6 {. _$ f# d& SA:Bird's beak knife   鸟嘴刀
$ Z$ I, |' `! O4 w3 Z3 fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; W& i. S8 t" |: J4 g

/ v9 j6 Z7 k8 D0 p7 X$ c43.What is an instant-read thermometer best used for?
3 j" ]( D5 a0 s$ Q- {即时读温度计最好用于那方面?/ C* M% R) }9 E* e3 F; d2 E
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ j9 X# S; |* H9 c: c- ]8 C8 x% @: S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' u: K' t3 r  L% D( ^+ U* W4 P) d
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 b8 C2 a8 K. P+ w8 m/ b) iA:Cast iron 铸铁7 V) c( A) ]4 t; [) v# o1 `- w# j

% u1 ^. I& S0 s0 T5 h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 A' f- D' J+ b* K; e
哪件装备下面有一个可移动的碗和一个S形叶片?
2 ~8 c8 J( R  Y' v1 a. vA:Food processor 食品加工机  G4 ^1 K# B' g6 d' l0 Z0 O: K; I) J
http://www.google.com.hk/search? ... iw=1263&bih=572
5 n, }( S- d- e8 X# @1 Q, c# E5 ?, y- T
46.Which of the following is not a rule for knife safety?& c9 v( k- j7 }. \) O3 \
下列哪项不是用刀的安全规则?3 h) i, H( p: F$ b$ z9 h! C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( T' o- L' f4 v. R* K8 [" s7 \# L
7 _! l% U. u% Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. Q# O+ z2 n! g+ |2 K$ U
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& K# X; C" P6 Q
A:RondellES ( Q5 |$ `0 ~1 ?( r, W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; |& ]% R0 l0 X; Z4 o% e# c2 }) f. l' v7 M9 {4 V0 A0 {7 ~
48.Which of the following is a diced cut used to garnish soups?
4 ^. L0 g) W0 T$ L5 ~- P' `* [, Z6 m下列哪项是切成小方块用于汤的装饰?
! j1 M1 u# q; A$ kA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 j8 F, [" j0 ?9 Z& @" W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! D( O/ I, {- B0 Z6 v7 B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!!——
: B( p* q7 X& h5 I2 g. ?( yA:Gaufrette 1 t6 ~' G6 E* E! n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 _, G- q; P, v8 Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ }$ B$ J5 [" a; v
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 w2 e7 L) j) k) j( z

5 d$ f0 L+ N$ G' ~" ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 _3 x2 w2 G1 S3 R- 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)8 v' Y9 v: @0 x: [
A:Cilantro 胡荽叶 香菜
$ a( p4 }6 x- h$ n6 `+ ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! a7 P4 p/ m& r' N8 M- D9 b' O$ l2 K% X8 [1 ?, d: B& e
60.Allspice is made from:, Y6 s5 B  I0 X3 \/ o  N6 j$ y
多香果,  多香果香料是什么# v% k5 S" _& f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; ^9 u7 y+ g8 g0 tA:A dried berry 干浆果
& U+ x% I$ b% S7 p2 I& H" H: B! A9 S$ k
61.Which of the following are used to make a sachet d'épices?
  M3 {2 g/ v1 c3 O下列哪些是用来做香包德épices?
% t0 `! j* W& l3 n8 shttp://www.sachetcatering.com/: s. o( [" c; z6 y/ O% h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 k1 ?2 O( x3 p! K4 E: a& }
; a, b( z2 N5 T& Q& \+ m
62.Which of the following condiments are not soy based?& c& Q3 G/ x7 O
下列哪项不是酱油调味品的?
2 L, R, y) p( ?; |! G, uA:Wasabi 日本辣根
. h  n3 W* O: i3 {, U9 y' y- H
7 p! r  J. V. x9 r5 H0 b1 t3 H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 E7 p5 W, a& N7 i; R) ~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:9 Y1 p" X3 H2 T3 U% H1 w# ~
A:Pasteurization  巴氏杀菌
6 n  p1 F. I- `3 g7 D) E4 e5 v
! G2 A8 N9 U) r& ^5 l# W3 a2 o) p1 o64.Which of the following steps is not the correct procedure for whipping egg whites?
9 N3 }( w! L) ~下列哪个步骤是不是正确的蛋清搅打程序?
- G: Y" X1 P8 I/ h- B3 pA:Allow to rest before use. 允许休息后方可使用。" |  x7 |6 h9 \- J% H
! C1 I* L2 {; w! C8 @
65.The weight of a large egg is between:一个大鸡蛋重量介于:2 ?2 i6 [* t9 k2 U7 D8 c8 m
A:56g and 63g 56克和63克1 c1 w: s" s+ ]( X8 ^1 X1 T

* C4 t  y& Q/ d- {8 O) J66.Evaporated milk is a concentrated milk that is produced by removing
+ `3 x$ _) |" P炼乳是一种浓缩牛奶 是去除什么做的$ o" [3 x6 t  ]7 N/ H2 [7 Q- l7 s
A:60% of the water 60%的水
* e) a, a5 F& c7 u  k/ J9 D; \# }
67.A method of cooking that transfers heat through a liquid or gas is:
8 e" I" H7 P5 M7 t0 |一种烹饪方法,通过转移液体或气体是:
+ ]* p  B  l& c: o& z3 w, S& {A:Convection 对流3 C+ n9 ?- ~& q8 U  }0 @2 j4 k) r

( g2 G$ L) n6 G3 t68.The cooking of starches is known as  烹调的淀粉被称为
( k+ L) k; _1 O$ N8 l- m3 wA:Gelatinization 糊化, L- M) S2 Z, S) {. u
. ~" S6 {4 `- N5 `" N+ v2 C4 B+ ?; ^
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 b- I4 u* J% _: H' m
A:Braising 烤5 {4 b% J  M+ \3 d& Q. s$ v
/ j0 u1 D  J$ r
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:; Y. j$ v: P- d8 D! I  |+ w
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
0 N. U6 b; m+ ^
. p1 I8 O% d0 ]0 ^. N* Y71.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+ y7 ?% E7 A/ V  L& ^+ n
A:Fumet 原汁
; h# _2 N) N' N" O& ?& C0 H$ h4 N  r2 t- p# b1 q" K7 B  w% p- W
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
8 I5 \1 V! K0 X. ]0 xA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 Q% _. g, i$ T8 |
% J' _" }$ ?6 w* a; a$ ?
73.Which of the following is a principle not used in stock making?+ m7 N2 A) D% E; K' e
下列哪一项不是用于制造高汤(低汤)的原则?: C" q/ [* W% j( }# _( L
A:Start the stock in hot water.开始在热水中操作9 d3 ^8 K; ?: _* C4 I
2 @, X8 C# c; ^) h* _
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
2 L1 M- Q3 s; q/ Q, {A:Remouillage 法语熬汤% f9 O7 n8 }" }; X; @! {
http://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
老杨团队,追求完美;客户至上,服务到位!
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, 2026-5-4 16:56 , Processed in 0.215078 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