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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。" {$ f& ~, f% f$ `( F3 j* Y

5 N7 j  i3 Q8 `+ 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。
1 r. M4 t. I) V  Y" _3 l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
, f% ^) b) I) _6 C, S9 p1.Which of the following methods should be used to determine doneness in a New York steak?
- g4 p7 J* m# Y) n# G) F7 \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)
2 d7 f3 k- n; U& n# J+ m# z8 `A: pressure touch. 压力触摸
0 r4 x# F/ ?6 m7 T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
- y; `# u  u& X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
6 p. J* v2 H9 W. z5 n8 _A: acid  食用酸
6 |! _! o+ h' w0 `; e3.Vegetables are major sources of which of the following nutrients?
8 H2 z4 n# W1 @9 {) s/ _4 q蔬菜中包含的主要营养有哪些) n# R0 L' g* L: M! v3 U
A:vitamins and minerals. 维生素和矿物质。' \& H7 k8 a9 z& O' n
4.Cauliflower is commonly served with
1 G+ A% \- O! u- s6 ^花椰菜(菜花)最常见和那种酱汁搭配) |9 X8 X2 Z5 e) h- I! I5 W
A:Mornay sauce. 奶油蛋黄沙司& s+ b/ r# a0 m! R0 [: b
5.Which combinations of products are found in pie dough?
" N- F' \( l/ i# p! {0 g0 t下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); t6 a0 B# _! N$ x/ X
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, p: @% N: T/ R' e6The French term for mussels is 法国语青口(海红)叫什么$ a1 L1 h1 C- @- }: g) l
A:moules.法语青口,海红0 d) J; ]( W0 Q  X* v) ^
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" n/ m0 q: m& t2 ^, I" M8 h/ }A:faintly fishy. 稍微有点似鱼味( I/ ^) V* n0 V7 z8 V% @5 h
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 }: H2 o4 ?$ I" G8 E' z7 N- \1 OA:2 days. 2天9 a4 C, Q4 j' g' F
9.What are the principle ingredients in ratatouille? # C$ H% r+ y3 D4 n$ n0 C- r( T
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! F# T' H" ?, k; `4 I0 tA:Zucchini, eggplant, green peppers, onions and tomatoes/ ]' S/ e( z  k
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# [  E5 N( e9 `- h  g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ }3 k' b" h  O9 yA:cook food in quantities that will be used up within 20 to 30 minutes.: b: v, @9 `+ ?  ~! G
大批量烹煮食物要在20到30分钟内
; ?  ^& a! e) V$ ?11.What person has the authority to issue a Health Permit?; C* d' H- v- B- v) A( Y
谁有资格颁发健康证(卫生证)。
5 ]4 L1 f" P- n  c7 _4 HA:Medical Health Officer.$ k+ z% P. w" U" C
医疗卫生官员。
0 q  Z* Q6 H# E- ]12.For what period of time is the health permit valid?( q' y* B  O  D+ c: F' G
健康证的有效时间是多久?
5 K) z3 P0 v% t/ J( _$ }% w2 o; {A:12 months.12个月
" R. K- M; L; `. m* A+ ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 y2 M8 g# C, N  j0 v  \在食物和饮料准备区,通风系统换气的标准时什么) p- W% i! F$ q2 w7 e
A:08 times each hour. 每小时8次
; q9 L! ~7 m/ n4 q; V14。The minimum temperature for manual dishwashing in the wash sink is3 {1 z1 x- `. o0 O- n- p
手工洗碗,洗碗池的水温最低多少度?% t) B# _' ]( d2 X; K' K" w
A:110 degrees F (43 degrees C). 43度
( i0 a' G' f3 |8 Q7 \15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! _) S! t5 V6 C( G
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ U* M7 W' j" i* b& dA:180 degrees F (82 degrees C).  82度
2 O6 b2 Z: J! Q" M1 J16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; H8 I7 Q) B1 v% O' q( V用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) f# P1 U5 m9 ~
A:en papillote.  法语自己理解* s7 N3 i+ J8 Q7 q
17。Wing or Club is considered a
+ {7 z3 x, L' N' q7 g3 l6 k翼和CLUB 被看做是一种...: ^. @7 l6 ]5 D0 z% ?$ F
A:Bone- In Cut     带骨切
, |% F) N2 G6 U' e2 H  {8 _7 w18。New York is considered a   纽约牛扒被看做是一种
6 N9 p5 u& g) sA:Boneless Cut     无骨切
2 Z8 N$ Q- J1 G19.In general, a court bouillon for freshwater fish will contain
2 ~* G8 A6 C; |9 B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 J* f9 L0 u2 L& _A:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 g( s  K/ H( L  X: ]  Q" r+ K
和做海水鱼同样数量的调味料和香料7 b4 N: o  X9 \# g
20.Anise is very similar in flavor and appearance to
, `2 k8 Q. @2 p# z* w8 z八角和下面的那种原料有相同的味道1 h$ y' B6 L, c& Y
A:fennel  茴香7 Q. U3 i: p& L' c$ Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" K+ A. I; S# f, Q) P
下面那种原料更像大葱且有平面的叶子
, C- ]' a% Q' n) `* ]4 DA LEEKS  似蒜葱 (这边人叫京葱)' b( _/ y1 ~1 a6 C9 @. I, Y
22.Which of the following cutting shapes refers to a small dice
# t9 D% C' d, ^$ D8 ~; o# _下面那种刀切形状指的是很小的粒(末)' ~% X1 a  X+ T3 g$ u' v& U3 ?8 G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 I# B, R4 Z  Y# q23.Oil is added to the water for boiling pasta in order to
' [5 F- v2 m! V7 [1 v& ~向煮沸的pasta (意大利空心粉 )中加油是为了
- O- }. m5 T8 S$ t$ _A:prevent the pasta from sticking and to minimize foaming action.3 d: d) D: Q% U  p; M7 c' T; G
防止面条黏合并降低发泡。
7 Y  @2 P* h6 l1 u8 K24.Which pasta dish features pine nuts and basil?- H" ~) n. q- q+ M( F8 l; r
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 f2 a  o+ f8 U8 D: oA:Pesto.一种绿色的意大利面酱
, i, z0 _5 {! H! G6 _http://www.tianya.cn/techforum/content/96/563836.shtml
2 K6 w5 ^" z3 D
9 S8 n' N% q3 v+ x) N4 o1 X25.Which of the following is a spring vegetable similar to spinach?
, [7 j3 {& H: n3 J下列哪项是一个春天的蔬菜类似于菠菜?
1 O+ j1 ^# ^; H* ]A:Sorrel. 酢浆草。
' `4 R5 j3 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:5 K/ z+ _% q9 F7 e* x' p% O
哪位厨师最早带来高水准浮夸的美食; n3 J2 P& Q7 R
AAntonin Carême 人名 安东尼·卡罗美* k4 t. Z, S$ g' N9 w/ E
3 z" ~" W1 e5 x1 w# k8 p: ]4 c
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: R) w  Y' t- ^& G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 W; ~2 V9 M2 N( dA:Cast-iron stoves         壁炉
8 c" J. g+ m" a& c! V2 C( w( K: E6 Thttp://www.usstove.com/products.php?id=6- [0 i- O7 e0 U

) f3 o- ?! S  z28.The French term used to describe the roundsman, or swing cook, is:
4 U7 v; V9 c  l) V法国术语,用来描述roundsman,或摇摆厨师是:$ z+ B1 f" o1 @6 A/ k
A:Tournant   图尔南7 ?1 i2 `" i, f9 N& N+ m5 ]; y
: ~6 t0 `1 E. c% Q, n1 m
29.Another term for the wine steward is:7 Y7 b, N2 x8 E) V5 l
葡萄酒侍酒师的另一个术语是:% k& b( B7 f7 r" l: G" T
A: Sommelier 侍酒师0 K4 ~( q- o/ A
; U" F: ]* s+ A* n5 E4 k7 q- T
30.Molds, yeasts and fungi are examples of a:
% `# r* H  B" C4 T' Z7 y8 Z霉菌,酵母菌和真菌是一个神马例子
5 G$ ^0 J: v4 {5 e! ^- K" N2 b* oA:Biological hazard 生物危害
* T8 Y) e9 m" _- B" g
5 h( m: t+ z( Z$ ~  S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; I9 [) U$ u- {) t$ @3 D2 C( t8 e- I% S根据加拿大食品检验局,食品的危险温度区在多少之间:) @1 I% b( B0 j9 V( D3 c+ l, @1 ^7 ?
A:40° and 140°F (4–60°C)     4-60度
: t  `- W- L& {
  g1 y8 o& t+ O1 A* y3 C- V: e32.All bacteria need the following for survival:
. p7 r1 q% v% i所有细菌生存需要以下哪些内容:
! M" W. c4 A4 |A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! D* s$ z  a5 x  v' d

! v6 |! [2 ?2 Z& M, m9 }33.Which of the following correctly represent critical control points in a HACCP system?
* L' `" b6 [8 [以下哪项正确表示了HACCP体系的关键控制点?
- @7 `" @$ r4 |6 \' ?: d1 EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ A7 }6 Y" p: f* H6 \食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ ?  K! b- l4 v
5 _! {- ~  ?9 R6 a! w4 q! C34.Which of the following is not an example of a carbohydrate?
0 x' m4 n: }9 D4 C# q1 ?下列哪一个不是碳水化合物的例子?
, O9 Q- m2 q% H! w! ^* }7 EA:Essential nutrients 必需的营养物质
: s& G& B9 }% O6 P8 s0 v& J$ r& h! P3 {# I! g2 a
35.The process by which a liquid fat is made solid is called:3 X9 ]3 B. _- H3 T1 h
液体脂肪做成固体这个过程叫什么! R! |: X7 E3 q1 S; i9 H! H
A:Hydrogenation  氢化& B. Q$ ?/ f2 H, z' K7 |+ u

1 u/ W# q" v: b$ {1 ]. c4 \5 H' B36.Which of the following is not an example of a fat substitute?
- G; Q5 f$ W; p) z+ I& p下列哪项不是脂肪替代品的一个例子& {0 I+ r+ w# O0 v
A:Acesulfame K  安赛蜜K表
7 p  C+ @+ T( m
+ `( I! G6 ?# p% u37.Health Canada requires that a product labelled "fat free" contain:
* n* }1 U4 B% Q2 d6 F$ g  H加拿大卫生部要求的产品标有“不含脂肪“包括:! m* ~$ a5 T3 _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; Z4 e7 x1 X- _" m
4 F! k, p9 z  H
38.Which of the following is not a problem associated with converting recipes?
! u, c3 ?, t7 i- z$ h8 D下列哪项是不相关联的转换配方问题?0 m7 _6 p/ W% |7 ~8 o
A:Unit cost 单位成本
5 [6 L( g8 b0 J# J" F' u, R' K3 q! N; N
39.The condition or cost of an item as it is purchased from the supplier is called:
. `0 `3 I- k3 |6 x从供应商采购的物品的品质或成本叫什么
; ~$ `3 N/ t, `/ N' d  pA:As-purchased cost 购买的费用& s2 _- _; ^9 f2 j7 }

" A+ T4 L' D$ X; k8 n5 T& L( y6 Z, F40.The amount of stock necessary to cover operating needs between deliveries is known as:
- y3 \4 W% X& j2 Z/ w! d5 o在新货到来之前用于日常所求的必要库存量叫什么
" _" G; e8 \9 G9 z% J9 HA:Parstock 基本日常最低库存
  F2 D( e: u! M: \* r. g; f8 T
41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ N5 ]  e" O# C7 w" e4 Y下面那个缩写是用来表明正常库存流程?
" d$ x7 G/ M* ?6 D4 q2 j3 jA:FIFO=FIRST IN FIRST OUT 先进先出& G: b! w* G6 e; c  l
, K! y. f7 X$ ^% a4 w; _/ i) y2 T
42.Which of the following knives is used to turn vegetables?
% U: H* o9 h# V& i下面的那把刀是用来打开蔬菜吗?
& p: J) T& k) J( E( s& PA:Bird's beak knife   鸟嘴刀' P4 [9 _; a9 l- q8 E9 h7 \2 o6 {7 L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ w" w7 ^8 \6 l  c
6 Y/ `$ W( p; m7 J+ u3 V
43.What is an instant-read thermometer best used for?7 L; C  D& H5 I3 N7 C
即时读温度计最好用于那方面?
3 |5 J$ X$ @6 w( D1 s- QA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 }# J& V) E7 A7 e. Z- J! f% N+ `. A1 [* k7 V
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' F3 {+ G+ I, j! m5 s6 }$ s& v& w
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 E, K8 d+ y( E8 _. Q8 J( qA:Cast iron 铸铁; o# p! W4 @: B1 n# k

/ N8 H1 `0 P- E7 z+ t' y& c- ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 j+ O7 W+ x9 B9 I( D9 F+ Z
哪件装备下面有一个可移动的碗和一个S形叶片?
8 b3 M, H; I# I' eA:Food processor 食品加工机- t) M$ E: X, P5 U: p7 d# {
http://www.google.com.hk/search? ... iw=1263&bih=572" v- u0 }% r6 @4 X
! w" m6 T! r' c4 k- ^8 u5 F9 A; R: U: A
46.Which of the following is not a rule for knife safety?% @* }$ c" O7 \$ ]" [, |$ _
下列哪项不是用刀的安全规则?4 @4 i  k6 R) d5 d- a0 N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) K+ w# Q$ q/ H) ^
4 E7 ~4 Q) A, G; l9 i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% W' z% z" Q3 w/ n- b  t) I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 ]4 i# W' p, ^A:RondellES
# q  Z7 K! s) H1 Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" k& C+ Z( i3 c, q4 c  Y3 O
, _7 e  ]  N7 G7 K48.Which of the following is a diced cut used to garnish soups?
+ y$ H5 q4 y5 _/ E0 i9 I6 v下列哪项是切成小方块用于汤的装饰?  d0 g1 b* @7 C( E
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 a! m- R- f( l* i& K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- }+ \9 g% ~5 a3 i9 ^; d6 T5 L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!!——7 P; C5 g! P  ~- x4 }2 N
A:Gaufrette 8 R# G, a& P3 @4 Y* E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, K$ j" @2 ?0 g" ^- D3 u& i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 W* t" P9 a0 b, p- Y& i& ?4 CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) R% P3 l( E% R5 X/ o/ r/ z# N5 C0 s7 k; J4 I7 h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 X4 J2 K9 ~( T* K+ m: `% d
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)& t) X& f" s3 ~
A:Cilantro 胡荽叶 香菜
/ }1 ~% S; a2 C# p$ Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 E& j; F* ?$ K% `9 a7 z
( [5 d( m2 X6 S/ m. t60.Allspice is made from:  c3 i* N. E/ s; n
多香果,  多香果香料是什么
( K$ e' g/ D$ F9 j. phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 U  j" a4 t+ F0 {$ d- G: g
A:A dried berry 干浆果* {) p1 \/ t: q2 c# J

: v2 p$ ?7 g! q  Y. h- X3 L61.Which of the following are used to make a sachet d'épices?
4 o) J) P2 ^( G# E- U0 I; h9 v下列哪些是用来做香包德épices?
  ~& M: I* X1 yhttp://www.sachetcatering.com/& v2 l, V8 r. h" N! e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- G1 p& f$ Z5 E+ @- O* g* n% E
! ?  v- M' n6 f% x; x5 T6 T* l
62.Which of the following condiments are not soy based?( V- {- \6 u4 s# z* M, a" J
下列哪项不是酱油调味品的?. q, S+ _9 P$ \! U2 p
A:Wasabi 日本辣根
" }, h# b3 z# B. ~0 j: |8 U
+ B2 L5 j' J9 l$ [$ n% z% n2 }2 _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; K, m; C& t3 ^
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:
# e7 ^! |# E. Q9 @5 g1 E* }; d( k- m! SA:Pasteurization  巴氏杀菌8 N4 F1 U& x7 K. k$ _  L

. ?$ H3 J2 A8 Z( r8 K64.Which of the following steps is not the correct procedure for whipping egg whites?- {- }4 q6 m. o+ R
下列哪个步骤是不是正确的蛋清搅打程序?2 |- [* b7 g% z) C
A:Allow to rest before use. 允许休息后方可使用。
' U! o8 j+ x& {+ R
3 m, K3 z0 r4 f" ]& D* K0 K) z65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 j$ T+ x. M9 QA:56g and 63g 56克和63克
* [* `! h( F1 Y0 w1 j
, ]6 ]0 v$ k* ~4 h( _4 D4 ]66.Evaporated milk is a concentrated milk that is produced by removing
  ~$ ^, Z; Q0 p- F炼乳是一种浓缩牛奶 是去除什么做的
/ r* L9 D$ J. c  b' s% a! [  qA:60% of the water 60%的水1 A$ g+ D3 Q, a

8 i8 Y1 O* B) W, i6 M; a& ^67.A method of cooking that transfers heat through a liquid or gas is:
6 p5 Z2 W3 H- H一种烹饪方法,通过转移液体或气体是:- x+ Y9 o$ T0 ?; {8 A* q$ F
A:Convection 对流# u  a1 r! y7 Z0 T: H6 h1 M2 {

' A! J/ V1 Y  I" e$ ~8 P4 v68.The cooking of starches is known as  烹调的淀粉被称为- l/ U8 k4 P/ V, w( r! R- `1 ?
A:Gelatinization 糊化
5 z/ {) _9 D) ~- G0 u" o8 U" ]' I, V3 e( _
2 Y1 L* V+ G( v3 s: i! Z/ _" _% r4 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! ~' R1 {, z! N2 I
A:Braising 烤3 t1 ?/ i# w  Y1 Q/ W% z1 _3 B6 ?8 N
9 [/ P$ k! `, [3 _4 e9 B
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:9 M' X3 t  f; x$ V6 _
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' Q, h6 x2 V, f7 \. _+ j; `
7 @! T+ N& Y; Y4 g  b  k- I% q71.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
) G) b/ D6 i$ Y3 N6 {! KA:Fumet 原汁
. {3 U# }% K' ?7 e3 N0 N- N9 h9 y! j& u6 T( _- X- t9 x0 u
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4 a' J& m5 g5 I; N6 N0 o' m, U
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 L; ?& `) [! l# T# d* r0 L# T) ~. L( B# F3 U) z
73.Which of the following is a principle not used in stock making?
. o4 D& L; ~5 h9 Q& z' T下列哪一项不是用于制造高汤(低汤)的原则?
% X& \# C# X- n" R) FA:Start the stock in hot water.开始在热水中操作
5 y0 X9 M# i" A1 t4 p* A  z- D. ?& }* q7 m: N8 {" Q# L: P& ^! K
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
8 y3 v7 D& d2 n0 WA:Remouillage 法语熬汤9 ^( k# q: Z+ u- O
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