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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。
/ i: }4 I& T+ Z2 s6 p/ {
! L0 c& _2 H+ m  ^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。$ F' b+ A2 b( ]. Y' _5 q+ x3 s# E
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4 m  D; g% l9 |9 I# n
1.Which of the following methods should be used to determine doneness in a New York steak?
  O2 @% [* a) @- S: k( n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): w& }7 T, A: R7 \3 p
A: pressure touch. 压力触摸$ H+ t& g: ^; G+ U: [9 P$ Y4 h
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, P$ M! W, ~& S% m/ y1 J: C5 _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2 C$ z0 l3 I4 I  k/ l4 B
A: acid  食用酸+ M$ T5 T' e' [  f( W2 `! h
3.Vegetables are major sources of which of the following nutrients?, _: B7 ], l4 E& |" H0 y
蔬菜中包含的主要营养有哪些" n% ~6 g, C& j& Y- K
A:vitamins and minerals. 维生素和矿物质。! ~/ a+ P! S5 f# t
4.Cauliflower is commonly served with8 [9 ?# ~. j2 f
花椰菜(菜花)最常见和那种酱汁搭配
0 }. s0 j7 E( v; N* i% xA:Mornay sauce. 奶油蛋黄沙司& J2 b. z8 E7 C+ N; V
5.Which combinations of products are found in pie dough?7 Z3 K; Y' s8 o# j8 m  K! L0 k
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), x3 f  L* S8 z% y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 a. {* ?, r+ W0 |5 q; t/ A: O6The French term for mussels is 法国语青口(海红)叫什么+ z5 T5 h$ P# b; ~% o
A:moules.法语青口,海红
0 G) j7 K/ ?8 A7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% |" l) f, \9 ?2 f8 v: _8 n
A:faintly fishy. 稍微有点似鱼味& H+ H; R/ L/ _" V
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- K7 r! o% @& L, R, V% SA:2 days. 2天
5 ]! B# q" v+ g, `' p0 S; v" B9.What are the principle ingredients in ratatouille?
( G6 ]- x, j0 C1 M: h炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& C0 h5 M0 L' F- _
A:Zucchini, eggplant, green peppers, onions and tomatoes
* k, u& x, K- x西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 l, E& K5 }& k: B! ], n- |' f10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, D, e- X* `2 H6 F8 w9 GA:cook food in quantities that will be used up within 20 to 30 minutes.7 y3 [; I0 ^* k3 `/ ^5 J9 x# K
大批量烹煮食物要在20到30分钟内
3 k2 w2 [1 j& j* `; A# B11.What person has the authority to issue a Health Permit?
+ r5 Z& u. v% G1 X3 I0 h谁有资格颁发健康证(卫生证)。
" H2 D4 z! O/ Y$ C' b$ U. JA:Medical Health Officer.
. U6 n/ v9 ?8 M% n7 r医疗卫生官员。  G$ l& `3 D6 m# @& E
12.For what period of time is the health permit valid?, j: v* o' v" ]4 e
健康证的有效时间是多久?, J0 s% W0 V; F# F" M& v4 d( P
A:12 months.12个月
' w; Y* p, C4 V' W2 K) b% E13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: }0 r$ G$ g; {6 Z在食物和饮料准备区,通风系统换气的标准时什么8 _) H( U) M7 p( h
A:08 times each hour. 每小时8次$ u! ?) `) j' |0 O) {6 K
14。The minimum temperature for manual dishwashing in the wash sink is: l4 R5 o$ ?; F3 _! P5 {/ E# k. S
手工洗碗,洗碗池的水温最低多少度?
$ A' ^# ^1 U' ^' {7 ^. gA:110 degrees F (43 degrees C). 43度
3 W1 d2 _- \* S15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 N. |* o" d+ R  u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 i) Q* P. P5 p/ GA:180 degrees F (82 degrees C).  82度9 Y$ f# `, @% k2 \
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) P" `  b4 i6 k; x1 O
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 Z+ U- C2 H6 p. `, l. F
A:en papillote.  法语自己理解7 u- k- @7 c7 ?$ n/ n# e3 ^
17。Wing or Club is considered a
% I# }* l/ T/ w) J! I翼和CLUB 被看做是一种...8 C6 z3 h6 x" ]# B  B% l
A:Bone- In Cut     带骨切
0 F9 O7 c" \& q& r, a18。New York is considered a   纽约牛扒被看做是一种
3 u# B: n" v: O* v) ^6 o# sA:Boneless Cut     无骨切
) b8 l2 C) L% C0 H: e9 t19.In general, a court bouillon for freshwater fish will contain( }7 a5 l* m3 T: f, B- c/ G2 ?
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
# |# k( {, c. Q3 a2 Y0 t! lA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; {  {) ]4 n1 W# p- A& R
和做海水鱼同样数量的调味料和香料0 B! r- b- G! Y: T
20.Anise is very similar in flavor and appearance to# V' t% T+ E  o" ~4 ]3 V/ r
八角和下面的那种原料有相同的味道
9 b- v# i" c. F& T$ U+ C& jA:fennel  茴香5 r$ k# h& {, H& m" J. D5 |
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( B, s+ z0 v4 U% c* z下面那种原料更像大葱且有平面的叶子% _' Y' V4 v  j4 i
A LEEKS  似蒜葱 (这边人叫京葱)
$ f; z; E. v3 q" ~2 \1 j: C22.Which of the following cutting shapes refers to a small dice
: q8 _, g5 I/ y* Q9 w# f" K下面那种刀切形状指的是很小的粒(末)% O# r2 X# u; r- x; v/ Y/ j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* U9 g/ n0 S2 m& p- |: h9 l- W
23.Oil is added to the water for boiling pasta in order to: a4 \3 d  h( L+ W% p3 a
向煮沸的pasta (意大利空心粉 )中加油是为了* }$ b& ^. N2 J: z9 v. w% C
A:prevent the pasta from sticking and to minimize foaming action.- j$ D/ p$ r5 \' M8 e+ z0 }
防止面条黏合并降低发泡。' E3 A3 X) _) y
24.Which pasta dish features pine nuts and basil?
& @5 E" d# a4 G. l: {8 _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* j' b' B9 Y! VA:Pesto.一种绿色的意大利面酱 * B; w4 o* G" W3 r7 I( \& p
http://www.tianya.cn/techforum/content/96/563836.shtml7 W8 ?+ _( ^. t" A$ n
9 {. U4 x  ]) ^% w6 P4 Q4 u0 V
25.Which of the following is a spring vegetable similar to spinach?& ?, `9 Q. J9 S
下列哪项是一个春天的蔬菜类似于菠菜?2 q7 L- Q8 T0 Q1 Z( ~- h5 \2 Y+ f
A:Sorrel. 酢浆草。8 t$ Z4 e; ~. r* a6 f, w
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:
  z3 T/ o, n0 V( V' ~5 S哪位厨师最早带来高水准浮夸的美食
# s' Y8 l# ~4 M* i% P/ h' |AAntonin Carême 人名 安东尼·卡罗美
4 L& s4 u. u+ ?1 r8 V4 S3 T
2 e; ], Z# o/ ]4 v5 n) Y1 |% O& A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 w, b! t6 f7 r4 h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* u, m* Q; B- m7 o- j2 N1 sA:Cast-iron stoves         壁炉
7 ~7 w; l7 @0 H3 K0 \' n2 ahttp://www.usstove.com/products.php?id=6' O" I. @* L( E) q* k

. Q( G9 t& U' C+ }8 m. Y/ Z) V28.The French term used to describe the roundsman, or swing cook, is:
5 Q6 I+ j3 z; r. g' C7 [3 w法国术语,用来描述roundsman,或摇摆厨师是:% @: f/ g5 a" V" ?% L) P+ a
A:Tournant   图尔南
# J* k& s4 _% \2 c( f; B3 l# C1 q5 E# v/ o0 u
29.Another term for the wine steward is:
2 [2 E+ @' m" M& T$ m葡萄酒侍酒师的另一个术语是:) h7 O7 g  t2 O1 w
A: Sommelier 侍酒师' M& G5 ^+ ~! y1 ~
) O/ |. Q" L  L: F
30.Molds, yeasts and fungi are examples of a:. ?8 f4 G" {( n1 F  N' ?
霉菌,酵母菌和真菌是一个神马例子
8 o) |/ ~( y; o) a- h" GA:Biological hazard 生物危害4 O# ]4 R) {+ w& T$ f& _
7 u, y' ~- _5 \* o; w
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- I' B' k; i, Z) P* q( i根据加拿大食品检验局,食品的危险温度区在多少之间:
  @, G2 q9 c. U2 k5 N; G6 Z9 FA:40° and 140°F (4–60°C)     4-60度3 O7 [. S. B+ a4 o4 ~9 b

4 K; I. z4 K3 e0 j' E- e0 g32.All bacteria need the following for survival:
' [$ Q6 Z" J; j8 s) U所有细菌生存需要以下哪些内容:
( @% [5 r+ W" [, f6 F6 uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; z; K) g3 q5 R9 j5 e! l, k( @" ~
33.Which of the following correctly represent critical control points in a HACCP system?
; w; i# W, N3 P* p% ~4 Z以下哪项正确表示了HACCP体系的关键控制点?2 t. x  K6 A% c4 d) S5 X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " n6 ]4 F- A5 o  A, M6 ]) c7 K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 ^6 \6 U$ a8 t  z. m0 f

( T& q, K" [$ i34.Which of the following is not an example of a carbohydrate?
$ r7 k+ F7 E7 k% y, k下列哪一个不是碳水化合物的例子?
& E$ c! M8 f) l- M+ C' aA:Essential nutrients 必需的营养物质
8 I! z7 Y$ y! u- {3 ^& l& |* [) h; ^$ D. R: r- l
35.The process by which a liquid fat is made solid is called:( W0 ^+ W& `/ K3 N" L0 |9 o
液体脂肪做成固体这个过程叫什么
3 B4 w1 q( |1 ^) s% w. ]' o  x/ |A:Hydrogenation  氢化
9 F2 R2 U: p6 W5 c% d$ g0 d2 {4 }) y7 U
36.Which of the following is not an example of a fat substitute?
# P/ }5 a# y/ q9 ]  i下列哪项不是脂肪替代品的一个例子. l( n  u5 f; c1 k. S) R
A:Acesulfame K  安赛蜜K表/ D, c& b& q& Q2 z7 \4 o

! E" O4 O: |/ ^) V  H2 E. \37.Health Canada requires that a product labelled "fat free" contain:
# x; P7 H  ?4 _! t- C( l" k加拿大卫生部要求的产品标有“不含脂肪“包括:* m' @0 t7 I( k1 r) B. i- p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 c5 X4 ^6 }) L$ _" B" I: G
* I/ l6 u# H. S; R
38.Which of the following is not a problem associated with converting recipes?
. ^2 B2 M6 o. [+ S" h下列哪项是不相关联的转换配方问题?
7 V& y1 t! R- Z0 cA:Unit cost 单位成本
8 ^6 \; o8 a, u( y' G$ {% ~* G& c4 }4 U  m2 l
39.The condition or cost of an item as it is purchased from the supplier is called:2 _, e' y* f+ }% N/ G# P
从供应商采购的物品的品质或成本叫什么
& W- d9 J; n9 L( E) KA:As-purchased cost 购买的费用7 ]9 |6 @$ z- h  V  }& q9 l' ]

8 ^& W* ]; X0 }40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 b3 g3 L  ]3 h. b在新货到来之前用于日常所求的必要库存量叫什么1 [: w; j- i$ P2 ~; w0 B, c; Y- i. r
A:Parstock 基本日常最低库存
' ~, g! B0 L* W4 M6 h
+ }; B  `$ j1 K' A4 k" F: y7 q41.Which of the following abbreviations is used to describe the proper rotation of stock?; V! V/ `- U7 k$ U+ ~$ c+ f
下面那个缩写是用来表明正常库存流程?( B1 ~% W* M  S; _- U% ~2 L5 k
A:FIFO=FIRST IN FIRST OUT 先进先出; j& g( Z7 [0 Z4 I" h2 A

$ Z. K, {, g- g: V42.Which of the following knives is used to turn vegetables?1 N; T* ?$ |3 U
下面的那把刀是用来打开蔬菜吗?
) A/ G! p- W$ [2 I- Y  g3 V; OA:Bird's beak knife   鸟嘴刀: J3 i8 n1 X9 X/ V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# T8 N  s/ ?3 Q# I( Q
( G2 o  G7 H% B8 o43.What is an instant-read thermometer best used for?
& P2 U$ L) @2 ]1 [$ ]2 \( v即时读温度计最好用于那方面?$ [; n8 x  F/ h  h9 K! Q  }4 r
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) \8 ]! n: X, u9 y& D( |' J) [  X# K
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' }: e  |* }, S# Z% X5 s
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; t' b; r/ c. {A:Cast iron 铸铁  n# U$ V  @: d6 y
, H. V! B$ O- V2 A9 l
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# w; l! J: m  W0 p哪件装备下面有一个可移动的碗和一个S形叶片?
+ M# c! n8 M9 Z& o2 f  O% l- rA:Food processor 食品加工机
  I  G0 I6 R6 N9 K4 U0 zhttp://www.google.com.hk/search? ... iw=1263&bih=572
( L, x6 A: s( N# ?- T. F& u; h. z- ?2 D- Y
46.Which of the following is not a rule for knife safety?# N3 y; z" |$ c' t* b5 E
下列哪项不是用刀的安全规则?8 s% |% R7 c) }9 h" C: N1 I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! }. Y$ T/ D3 M' B6 T* }
5 Q' h0 ]) P( [$ _0 ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 e. a5 D- m# Z6 j8 |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) k6 f5 D) m. ]& TA:RondellES " I7 G2 g/ |1 P( A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ q; t; ]2 a. S4 a

! j" }4 V7 @7 B8 c" m48.Which of the following is a diced cut used to garnish soups?
1 I$ T" I* S$ @) M. ]" g* b下列哪项是切成小方块用于汤的装饰?
( I5 p  ?/ Z# L5 G) I7 t: g- EA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 G6 b7 ~; Q9 O$ l( Z) i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# L: n% L' j8 h. f! 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!!——
; F  i) D' N0 G  P6 G) e% ?2 j: mA:Gaufrette
) d8 ~  o. T( l5 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ A  n0 v. s  a  J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) S" C1 p' {& ?5 m& m- ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( q) ?8 ]  f2 G  e( {" Z% T
# c1 f% S! V& y6 w0 v, E% c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. I* Y/ z( z0 B) z% E* \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)/ f" w6 a7 ?+ C! V6 u; F
A:Cilantro 胡荽叶 香菜) u+ g; c/ [' z! A; \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
  G1 V/ F. f- x
0 c- U! w# h2 k2 I3 F60.Allspice is made from:
6 |& e2 c8 D% H7 |8 z0 ~ 多香果,  多香果香料是什么/ r! \7 Y5 k* w* P, q7 y2 A$ }2 P0 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, ?1 m) U& D+ }* _  mA:A dried berry 干浆果
+ E8 \( T5 Q8 {2 f9 t+ P8 T8 c( n/ S. F) i; f& E  l/ T. l# t
61.Which of the following are used to make a sachet d'épices?: c# e) I9 Q7 X
下列哪些是用来做香包德épices?
, t1 Q/ l+ ~7 a( l" ^/ rhttp://www.sachetcatering.com/
+ x% Y2 {- w# L. KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 K3 ?1 f$ G7 l. Y, X7 o! L4 y- y# z* \5 @& H0 ]
62.Which of the following condiments are not soy based?5 _) c8 `, ]) H9 _7 H$ P' w- e
下列哪项不是酱油调味品的?9 p/ U/ S2 p- y9 |* s
A:Wasabi 日本辣根
! ~2 n* b; w7 F+ _0 Z- H, o$ f' r5 q! [1 r2 j0 ?. Z( x# W# z: H1 D
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" ]# B) O! S4 a$ H5 l/ y, Y
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:* L4 `. {  K& S8 P7 _5 D
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) Y+ V$ J" }7 G1 R4 R; J下列哪个步骤是不是正确的蛋清搅打程序?6 m* T, P  J  Q9 X  D: s
A:Allow to rest before use. 允许休息后方可使用。, G" n2 y+ x4 I. T2 N9 e7 r# z

) u9 c' F$ j) M+ H( r* u( L65.The weight of a large egg is between:一个大鸡蛋重量介于:4 _. U8 j$ G8 [
A:56g and 63g 56克和63克
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2 d$ ]+ [  Y' z5 s3 T1 d66.Evaporated milk is a concentrated milk that is produced by removing
* Q, }! F: t8 O8 P4 |! x炼乳是一种浓缩牛奶 是去除什么做的' R1 m: f. e! i7 l4 d6 s8 @) b0 x
A:60% of the water 60%的水
" a/ d  d% a! C- \  P7 K! |  {& |8 Y$ W
67.A method of cooking that transfers heat through a liquid or gas is:( c7 w1 ~& B) C8 P- t8 u6 s
一种烹饪方法,通过转移液体或气体是:
* Q2 {- l4 F3 c& a! tA:Convection 对流& U! Y. t) k' r$ X& C/ L0 B
  ~$ l7 K( I4 l) N+ w3 u
68.The cooking of starches is known as  烹调的淀粉被称为
4 u6 p  X" a9 Q% J: f" J* |+ ]A:Gelatinization 糊化
; u7 \5 ]) p% V
2 ~( A! a3 [8 h, y5 I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 T; ?* Z7 {6 e5 X. T+ j  E- zA:Braising 烤0 z8 s. \% f( K

. g, a5 x; d* C2 {! n70.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 H8 V1 f5 c6 P8 d  Z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; T9 f, b) `* o: j0 O

5 A7 f/ V: W3 r- N0 [# i71.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
# ^/ v' W! v5 _) N# p1 Z3 g, h: t- l) rA:Fumet 原汁
# _4 O, g" U  c  P# m: u. |. ]
1 I/ X! V. s3 Z0 W, r72.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 o/ N7 ]( _- ?  ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  F( X3 c/ X  f
+ D8 S1 C/ E1 z# \  e9 b73.Which of the following is a principle not used in stock making?
! X  V$ ?5 g5 P5 A* |0 L. l7 l. c, p下列哪一项不是用于制造高汤(低汤)的原则?
/ p3 u5 z. E$ G) {1 z6 qA:Start the stock in hot water.开始在热水中操作
2 Z) }0 A; H, G3 ^
# \. }9 s$ j& r) ^; }: K74.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
! I6 {5 e; A/ j1 FA:Remouillage 法语熬汤
( ~! @* Q! C% y. W4 Ghttp://www.haibao.cn/blog/post/176242.htm
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