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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。8 m7 g8 ]* N( j& v2 D% w$ N

% W0 Z% m: N* P9 t+ ?; ?  t# K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。2 T. c: F4 ^3 g+ G
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
大型搬家
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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
; G8 A6 Q: ?4 q/ D$ l1.Which of the following methods should be used to determine doneness in a New York steak?4 Z0 D3 ~9 Q5 L0 r+ M! F# |
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)
" H/ o& w% F5 t8 T) @A: pressure touch. 压力触摸
7 c$ g8 U# A% L* u% L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ x6 L; f; z0 @5 y; M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* i3 E' h& S0 p! J, r
A: acid  食用酸
7 f9 @& r2 B, ?! z- C. j/ }3.Vegetables are major sources of which of the following nutrients?& S; S7 I: i' C4 {, k
蔬菜中包含的主要营养有哪些
. \. A  {7 B( p1 AA:vitamins and minerals. 维生素和矿物质。
& a( |0 W' {$ J$ ~7 Y4.Cauliflower is commonly served with& B0 U  j9 n* l1 W" F  S
花椰菜(菜花)最常见和那种酱汁搭配9 h0 H. f- u0 z
A:Mornay sauce. 奶油蛋黄沙司
9 Z6 \# L* A$ u! A# _& r4 V5.Which combinations of products are found in pie dough?
& ], u* Q3 v' @! V6 @2 T; O下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) U5 }/ l6 B9 }/ |. BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 R/ r) r1 q' t- @5 L' t6The French term for mussels is 法国语青口(海红)叫什么
! ^9 p# O; |  a: P! V5 B' |A:moules.法语青口,海红3 Z  g& E) [" p0 d/ a- I4 }2 d/ C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 K% ?7 _$ [6 E, m, n/ |1 t  TA:faintly fishy. 稍微有点似鱼味  B: j$ t9 P/ k/ t# t
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 W4 t/ T8 g5 {, i
A:2 days. 2天8 [* B5 u3 g  V6 f) w0 H" i
9.What are the principle ingredients in ratatouille?
, n) e# ?8 o9 m5 G, x% O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# L/ J2 Y& D  g+ v, ^: s0 U/ dA:Zucchini, eggplant, green peppers, onions and tomatoes, l4 N/ @% Z5 Q' q+ n
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ d1 x  }6 r% K! x( m) S10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 w- }' G- \9 y3 E
A:cook food in quantities that will be used up within 20 to 30 minutes.- N" @* G( C& T: t4 G
大批量烹煮食物要在20到30分钟内7 K' `, r/ z) W9 Q
11.What person has the authority to issue a Health Permit?
/ w' D& C; ?0 ^谁有资格颁发健康证(卫生证)。$ d) Z! O2 p& j* u: k: U- I) L
A:Medical Health Officer.
* L8 Q- T( O9 D医疗卫生官员。
7 ^) z* E( f+ c. Y9 g12.For what period of time is the health permit valid?9 T& N. K' z8 P: p; Q  ~: E
健康证的有效时间是多久?
% p3 I7 w7 _1 |4 ]A:12 months.12个月# R& I  N# G, X' I  k2 _. R) `
13.In the area where food and drink is prepared, the ventilation system must be able to change the air$ b+ t: |5 `/ L" ^7 F
在食物和饮料准备区,通风系统换气的标准时什么! ?( O! R  O# L- i
A:08 times each hour. 每小时8次
- B2 l" I' o2 D: ^6 H7 N4 V/ ]14。The minimum temperature for manual dishwashing in the wash sink is
6 j& @. K# o" X8 O手工洗碗,洗碗池的水温最低多少度?
3 f% {* `$ S/ ?# o; @: MA:110 degrees F (43 degrees C). 43度
9 @% Z) R; p, S/ J15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. P$ `$ n& x( b5 C) m% `
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% f' B6 e, x, i1 V! |A:180 degrees F (82 degrees C).  82度
# e5 j9 y1 K- x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, @$ @6 D, T/ l9 A
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  B! M$ o' j8 {  DA:en papillote.  法语自己理解
  i, E" A6 y( F: ^1 X8 s17。Wing or Club is considered a
* z$ q1 J% B* L" X7 j. K8 E翼和CLUB 被看做是一种...
; S  m9 `6 S8 |7 x/ nA:Bone- In Cut     带骨切9 v  |' g, D0 {+ t6 j5 H9 s# V* ~
18。New York is considered a   纽约牛扒被看做是一种: M0 @0 y6 t/ @
A:Boneless Cut     无骨切
: S) B8 F& W4 n& L19.In general, a court bouillon for freshwater fish will contain
0 |4 v, H9 v) P1 ~& X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; s, L: r, K  L% }  `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.( j1 q1 M8 a3 f+ T3 _8 ]1 d
和做海水鱼同样数量的调味料和香料
9 j+ X+ T  @! V# I20.Anise is very similar in flavor and appearance to  W0 P+ `% t0 }: y. u- I3 |
八角和下面的那种原料有相同的味道+ x' t* E( @+ N8 k) F1 m5 j+ r
A:fennel  茴香
- {( W( l( T: _( |. j( F- _" ~21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! W7 Y# e* ^! |9 {( S$ x1 i
下面那种原料更像大葱且有平面的叶子
# {: u3 E! [2 N% EA LEEKS  似蒜葱 (这边人叫京葱)
2 \' Q+ x1 u9 F# E2 g22.Which of the following cutting shapes refers to a small dice
) j8 n! ~% y4 F2 A+ a下面那种刀切形状指的是很小的粒(末)- ]: W1 P5 d8 y4 F* l( {; B+ V( z
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。) Y( o2 n1 X! h# ]5 l
23.Oil is added to the water for boiling pasta in order to5 W7 f: U; f; r6 M  ~
向煮沸的pasta (意大利空心粉 )中加油是为了3 @2 k$ {2 [2 p. n9 a
A:prevent the pasta from sticking and to minimize foaming action.' E" X7 S/ x7 x: u+ A$ q
防止面条黏合并降低发泡。
8 ~! t5 ^4 x7 Z6 i) }9 s1 L24.Which pasta dish features pine nuts and basil?
# e$ T& g+ j9 E+ T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 V8 @# Z, ?* n8 f+ I9 ]) Y
A:Pesto.一种绿色的意大利面酱 9 T8 l2 t0 g% w" c, m
http://www.tianya.cn/techforum/content/96/563836.shtml
' Y, B* A2 |5 E8 Z: f/ E$ ?5 |( `+ ^- d# S& u+ f8 U
25.Which of the following is a spring vegetable similar to spinach?
+ n3 C/ E6 L  q下列哪项是一个春天的蔬菜类似于菠菜?
: |) f$ o- b; x: O* GA:Sorrel. 酢浆草。( y# l+ J- P: G4 h. Q2 I+ J; I
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?
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:' d% R# h0 u' K" ]3 Y4 d
哪位厨师最早带来高水准浮夸的美食+ t' T1 L% Z/ b1 y, L" ?
AAntonin Carême 人名 安东尼·卡罗美3 h; A+ ]( t/ K$ I; B9 v# B4 v% r
, i5 Y' ^! v* n/ a
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 B0 c7 B; {: D) a( r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! }5 r( ?) J+ w* T: ^/ U  T
A:Cast-iron stoves         壁炉
8 K, {6 ^3 X; t5 s8 H0 M* c$ nhttp://www.usstove.com/products.php?id=6$ o. ?0 b) M" {
+ P+ ?5 t. ?7 y5 y' N3 u
28.The French term used to describe the roundsman, or swing cook, is:
4 [. x4 D0 F$ `/ M法国术语,用来描述roundsman,或摇摆厨师是:% J1 E1 T* o+ h1 j/ u6 G1 A% _
A:Tournant   图尔南0 B+ h4 |: Z. z1 a( O
$ m9 h. W4 ?) F3 ^1 ^" H, e3 T
29.Another term for the wine steward is:* r. i  v4 {6 j! _: l* r
葡萄酒侍酒师的另一个术语是:. @) h* |4 q1 c
A: Sommelier 侍酒师
) {: W. p7 _+ K# d# [- ]: H: M" m% P3 K# I. m# u) o* v+ k1 f! _
30.Molds, yeasts and fungi are examples of a:6 y6 M9 y% G! o) N' D4 e1 y' x
霉菌,酵母菌和真菌是一个神马例子
& [( J8 N8 ]) v$ g2 z, gA:Biological hazard 生物危害% o& s" v- n  j

: t8 ?% b% R2 ~2 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 J" P8 L3 y9 r. {, V; Z# c
根据加拿大食品检验局,食品的危险温度区在多少之间:. W. K' A) _* m7 m
A:40° and 140°F (4–60°C)     4-60度( `6 U$ l" K8 f0 u' n
* [4 {$ v7 G9 ^# b; Q/ _9 d
32.All bacteria need the following for survival:
& V7 j4 l9 F( t所有细菌生存需要以下哪些内容:: R. k8 l) e  `# U: A1 L) b; Z# g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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1 \$ q& F. v! {33.Which of the following correctly represent critical control points in a HACCP system?
- W9 f' s* P4 N以下哪项正确表示了HACCP体系的关键控制点?0 d: f+ @3 g$ q1 Z9 R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 }0 u. ]1 i" G( f, \+ M食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ i: R/ e* P0 T1 r0 |5 ^, |  O* O7 @4 M
. r* u! Z5 L4 w; r4 {34.Which of the following is not an example of a carbohydrate?
7 L9 y' s* J0 A' s# q  P3 g下列哪一个不是碳水化合物的例子?
* P# b; S: {: P# g* j' H- xA:Essential nutrients 必需的营养物质
/ t8 ]5 j  u+ I& f9 o. _6 `
" v& }  e$ E( m. u( i35.The process by which a liquid fat is made solid is called:- I- t- }0 f3 [5 p: H
液体脂肪做成固体这个过程叫什么
3 q0 Z% \) @8 xA:Hydrogenation  氢化
7 A3 [: F4 H  M/ L
$ z. D$ n& r7 I' x) e9 l$ L36.Which of the following is not an example of a fat substitute?1 ]9 u$ q/ l+ a$ T: K$ c; J8 _
下列哪项不是脂肪替代品的一个例子
( O4 L$ c2 X3 u- [% w, Z# oA:Acesulfame K  安赛蜜K表& b! H( }7 Z0 n  V/ j+ B

9 k- e1 s$ d$ R. M% p37.Health Canada requires that a product labelled "fat free" contain:
( b7 A- V. X# _* T) y加拿大卫生部要求的产品标有“不含脂肪“包括:
/ g" V% i* u$ gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' s; U  A7 C$ h* V# ~38.Which of the following is not a problem associated with converting recipes?3 {% Z# G$ [9 M9 c3 p) C0 Z4 H: k5 b
下列哪项是不相关联的转换配方问题?
9 a/ K- L( J4 b% K2 kA:Unit cost 单位成本
) }6 \- f9 S. r1 u# _% B  B+ _8 q% a1 @. d8 q2 I; }
39.The condition or cost of an item as it is purchased from the supplier is called:
' s, K* j2 r0 I" `4 Z- ^, m  N从供应商采购的物品的品质或成本叫什么
9 u) {: Q& R! F& N: S9 a" sA:As-purchased cost 购买的费用' @( S9 i6 J3 i

6 y; S7 o  y1 }( Z6 o# ?. @2 ]40.The amount of stock necessary to cover operating needs between deliveries is known as:8 M) u  I) q/ W
在新货到来之前用于日常所求的必要库存量叫什么
/ ^" u' d9 o$ p7 |! u; AA:Parstock 基本日常最低库存
5 o# S; O3 t0 O1 s
' p4 e& q6 E) }/ D# ]41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 m' Z/ H; {. O下面那个缩写是用来表明正常库存流程?4 R! u, O; J0 J- V; ^) k
A:FIFO=FIRST IN FIRST OUT 先进先出& y4 f& s2 w$ S0 n, X/ G( W9 u- a6 V
) i. Q  A0 l" K1 b: \
42.Which of the following knives is used to turn vegetables?7 \' S* e' u0 z4 m3 i
下面的那把刀是用来打开蔬菜吗?
* d6 M  _! T  `' R* X2 U! RA:Bird's beak knife   鸟嘴刀
1 y6 I. s/ U$ G4 I7 m% {9 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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3 [. s/ A4 B, J7 n4 D$ U43.What is an instant-read thermometer best used for?
. \. C% G3 ^! d$ j7 Q即时读温度计最好用于那方面?
: E1 q' m- @) B6 S  x4 CA:Checking the internal temperature of a roast 检查被考物品的内部温度
* M( `8 w! A4 z% X8 U1 I4 u& h
3 t( u& W8 N( ?1 p+ D; M6 A! k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# M* z$ F$ J% F: m" k; t1 x下列哪些金属材料受热均匀,通常用在铁板而且非常重
  V/ T. V* c7 W) Z- GA:Cast iron 铸铁% K' W2 o/ j/ g) l) M6 H. l
' |# U& r8 ~7 m0 N$ w
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 \& D3 w8 ~4 S0 e1 S, @
哪件装备下面有一个可移动的碗和一个S形叶片?
# Q! H: [' a% z" ~$ Q2 }- i+ YA:Food processor 食品加工机( e8 p% J4 }$ W& J1 ~0 E: W) D
http://www.google.com.hk/search? ... iw=1263&bih=572
* V% S! i- ~0 Y/ A% y- c! ]9 P* K, ~. A# p8 g/ z
46.Which of the following is not a rule for knife safety?0 E# Z3 L. e# Q' v' q4 t
下列哪项不是用刀的安全规则?
0 X- |) |( S$ g5 V6 |0 q% A  Z7 sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. F# C' W! t# F; z/ U& y% D1 _7 n

# x/ C9 X/ q* B# m; X+ X  r( R! E" V& f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 o' G7 H3 i# l3 i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 R$ a* ]) O# s2 b% F- p& I# G1 y: S
A:RondellES
: L6 E9 w  i8 e' g3 g% d# q. U- p- xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 @7 x( x9 L$ S/ A0 R/ k# N) k
0 ~; N$ G+ s2 L& a& k& ?
48.Which of the following is a diced cut used to garnish soups?
9 f! F; v3 _. R; g/ y; _. J" c3 b下列哪项是切成小方块用于汤的装饰?
1 |. y7 x3 p, G. J8 H" [# M& o/ tA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& e5 u; S) _) |/ L/ ?7 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 z; e, R# O# \! b4 k+ E/ j' h
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!!——( v- x. }5 A( W$ [
A:Gaufrette   a4 j5 u) h8 x! u) _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ i% h- _- ]: k3 }3 L3 h" Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ ^8 f- M9 t& L: k, R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. }7 a( x, g5 B) T# p) Z) H
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, C9 v$ ?! ~; A# }, G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)
" j/ T/ t' m, rA:Cilantro 胡荽叶 香菜
# n, i. ^! t/ q9 W7 O. q; ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 r& r9 p6 c) T7 u" ]( m
6 a& Q  T; ?! \. J60.Allspice is made from:
5 Q; ?, ?: w. W; y% _# l 多香果,  多香果香料是什么
$ l9 k& V8 c7 |8 h; Q5 bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 R5 c0 ~/ [3 e( f$ i$ J9 e! p- h+ rA:A dried berry 干浆果
; }0 ~) w0 P6 o3 Y3 }4 b
3 `2 k) E) f% l9 R: `4 |61.Which of the following are used to make a sachet d'épices?8 a/ w; B1 P9 L6 l& `" A' J
下列哪些是用来做香包德épices?
; Z0 d/ J) Q" S  Yhttp://www.sachetcatering.com/
4 f6 `; m3 ]; pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 z+ \! p$ A7 \3 ?; q8 y. n1 f7 ^( o3 [" ?1 X* O
62.Which of the following condiments are not soy based?( o, t- w, x, N  A; A" W4 R+ ]
下列哪项不是酱油调味品的?
, }2 q9 B  w% i/ yA:Wasabi 日本辣根
- O8 [- H. j: g+ p5 O( f3 U/ w7 Y5 Q! V
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ h* b! f  @. h1 F
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:
* R, O/ m% Q' N6 {! H/ G9 |A:Pasteurization  巴氏杀菌
8 T; `' i/ t' k! B
( N. Q! _$ R$ }1 u$ Y64.Which of the following steps is not the correct procedure for whipping egg whites?- D, u6 n/ y; J6 z% Z2 u& d
下列哪个步骤是不是正确的蛋清搅打程序?
5 K6 }# m6 }& h# v- O! @A:Allow to rest before use. 允许休息后方可使用。
+ I9 @! c' t# f" w  U" u; Z8 x5 Q& `8 v8 c7 u( W
65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 E. U( o9 Z  t; vA:56g and 63g 56克和63克3 @& t: W% n5 W0 I- l

1 Y4 [/ V. x0 f/ C4 }! A) r! ~66.Evaporated milk is a concentrated milk that is produced by removing. X+ v' s, F0 i& p. y% d- \
炼乳是一种浓缩牛奶 是去除什么做的% S& C' O) P( r
A:60% of the water 60%的水
5 u* v" h7 ?  i+ ^# [% Z
9 O! f( j' C3 V4 X! G' e0 X9 \67.A method of cooking that transfers heat through a liquid or gas is:
9 p" J, g7 l9 ]8 ^一种烹饪方法,通过转移液体或气体是:
4 {$ P" R% ^3 V* j3 N  vA:Convection 对流
: o. `2 \  ^! K: @8 l2 r4 T. o. d: v# J' J
68.The cooking of starches is known as  烹调的淀粉被称为! _0 u' r* e! I1 R8 y% _
A:Gelatinization 糊化
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" r9 q: l: [# Q& H4 f1 Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 N" V/ ]% d% S6 k) L
A:Braising 烤/ I* o4 g, q, s

  s" a5 W/ D$ B) H70.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:" U1 V7 K0 m- y1 Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; [1 m% ?; S6 B+ k8 D% r! v% |# ~! \. M
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
1 O( [3 R2 H6 N: E7 q! p4 l. D  q2 @A:Fumet 原汁7 s" \- U9 P2 S/ `8 t6 @

4 W: P# K" Y, ~) W3 i9 t6 P5 C9 I72.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+ s4 ?2 W! n+ y0 \+ E
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) k2 A4 K1 ~1 m) M9 p

4 Z- y5 N) ~* y; x73.Which of the following is a principle not used in stock making?8 J. q! I# U2 ?# |0 h" }
下列哪一项不是用于制造高汤(低汤)的原则?; S% A% G  J- y
A:Start the stock in hot water.开始在热水中操作
9 t) E2 T' C  o
5 ?! K, a5 C$ |6 D5 F: u, D, D; n74.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
7 G3 u* t/ ~3 \) N- ZA:Remouillage 法语熬汤0 L# K& x; v% ~7 `* B
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