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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。# b* Y" B+ t/ @% }+ Q7 q, O& T
7 P  e9 K& Y/ m* r( J8 T
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。
8 i+ g# b/ a- g0 G; G. f  `, q另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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$ d, V7 V: N' B
1.Which of the following methods should be used to determine doneness in a New York steak?$ Y) k5 G- t' ~! Q9 @
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)
. t. J. r& q! x9 |9 }9 \* wA: pressure touch. 压力触摸
5 c# K4 K6 }% X/ t1 D  h! K2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, `3 {7 c) B5 y7 x, Y: L
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$ F4 B) v/ i; \0 Y5 ?! `8 g
A: acid  食用酸
- y- _$ y0 r2 {- [3.Vegetables are major sources of which of the following nutrients?" g5 A+ d+ ^8 r7 v, I$ N
蔬菜中包含的主要营养有哪些
5 q5 M# V6 |! W% g9 tA:vitamins and minerals. 维生素和矿物质。
$ C4 j) ^# l3 y, _, E3 o5 M% z4.Cauliflower is commonly served with
6 J9 y. D8 E9 K6 A; Z+ A花椰菜(菜花)最常见和那种酱汁搭配5 B- e" r) u9 W. ]1 J8 [1 S
A:Mornay sauce. 奶油蛋黄沙司
5 X  i/ @. N$ G8 ~) g1 o5.Which combinations of products are found in pie dough?- N' z8 t+ F3 u  \+ ~! g
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 \& D$ P; i5 l8 k9 _' L+ lA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  T" q7 k+ z' X+ M& P# A6The French term for mussels is 法国语青口(海红)叫什么
% P4 }4 _" |# X/ x/ B9 sA:moules.法语青口,海红
6 B- v) E% @- M0 K0 U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! K0 N4 p; b* E% ~$ N- [A:faintly fishy. 稍微有点似鱼味8 l' h8 R5 R/ {5 \9 O( `3 q& F
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ K  z: o# K0 b( s* `; V& q
A:2 days. 2天# Z7 B% H, N6 m* \8 \# A8 L* g
9.What are the principle ingredients in ratatouille?
4 `0 |3 M) ^! V% f" y+ ~炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 r& y  E! k2 U6 v2 y. FA:Zucchini, eggplant, green peppers, onions and tomatoes
2 R1 ~! o, n* m) A/ y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); e8 N5 D  N! v3 B6 u. h' u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: [5 M1 `5 l% S7 @# _. QA:cook food in quantities that will be used up within 20 to 30 minutes.
" {/ B* a% ~% ]. \; o, T大批量烹煮食物要在20到30分钟内: E7 N# f. Q; q
11.What person has the authority to issue a Health Permit?
8 S+ q( Z4 s$ R: r谁有资格颁发健康证(卫生证)。
5 C/ g8 t# V9 m1 PA:Medical Health Officer.6 U1 c- B. y) A( C
医疗卫生官员。
& y4 N; O& s) y12.For what period of time is the health permit valid?
9 V' e" e8 B  M/ m4 r健康证的有效时间是多久?# l, o' o" q; |5 j# _
A:12 months.12个月' ?; ]& p  p0 I% f: @
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& K3 D! J  e/ q& N1 }4 ]& y( c
在食物和饮料准备区,通风系统换气的标准时什么
, W0 G" n& G& k. R/ gA:08 times each hour. 每小时8次. J$ t5 a% x$ U& {2 Z( c/ `
14。The minimum temperature for manual dishwashing in the wash sink is
! x- W6 c  d" \2 Z- z手工洗碗,洗碗池的水温最低多少度?% e0 L, t6 g# @, F% X
A:110 degrees F (43 degrees C). 43度( c! a& Q% W8 D; E$ V; U8 w3 C0 A8 l
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! \1 d+ ]+ R5 }5 u$ x, |1 U
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( B9 x2 i9 S" {1 Q9 n: s. J
A:180 degrees F (82 degrees C).  82度
3 _" u/ t, x8 J( p; R1 Q1 i' U16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 b3 ^. R- V, X$ Z! i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 V* f- N" `6 o' `# W- Y" @A:en papillote.  法语自己理解: P) \  K, g6 \) ~" b
17。Wing or Club is considered a
0 Z( X$ K, {7 e- ]$ n翼和CLUB 被看做是一种...
1 n$ g5 C6 q+ a/ x! EA:Bone- In Cut     带骨切2 G1 L: U4 c" w
18。New York is considered a   纽约牛扒被看做是一种
! Y" b! }8 k9 \$ u4 E! z5 t1 GA:Boneless Cut     无骨切
* d" C. Z5 G7 k7 U7 D5 r19.In general, a court bouillon for freshwater fish will contain2 y; d: S* x' 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7 Z3 g- I$ M* s$ R
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, S( G1 x3 C( ^/ H2 w和做海水鱼同样数量的调味料和香料5 g2 \9 Z" q6 `: O5 j
20.Anise is very similar in flavor and appearance to# X! C/ N- w1 h* z6 u
八角和下面的那种原料有相同的味道
2 x' r! `0 c* g$ L! @  q/ n$ U5 uA:fennel  茴香- c5 x* q& a0 ?& M8 }
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 D  {6 i8 a' ^  ?9 ?下面那种原料更像大葱且有平面的叶子8 i" L- o5 _! a7 D- p$ i
A LEEKS  似蒜葱 (这边人叫京葱)
: X  V) T* H+ R. e; W" I7 H! ]22.Which of the following cutting shapes refers to a small dice
) q) {! R& h  @7 s& h. v* M下面那种刀切形状指的是很小的粒(末), o' b4 P3 V, z
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。& b" G' v! T3 I  ]8 q$ R) \
23.Oil is added to the water for boiling pasta in order to$ b* E3 a0 c7 |) e& y- {+ _+ `
向煮沸的pasta (意大利空心粉 )中加油是为了
  V) Z- w- R" K" YA:prevent the pasta from sticking and to minimize foaming action.6 t8 l$ E$ W3 }  c6 Z- S: [* T
防止面条黏合并降低发泡。) ^2 y; |" Q: h) V" T2 N
24.Which pasta dish features pine nuts and basil?
! w; P3 J1 ]! z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 |9 L; Z4 d: e6 b/ CA:Pesto.一种绿色的意大利面酱 2 ]* L* H1 o4 y5 R* L5 ?6 I
http://www.tianya.cn/techforum/content/96/563836.shtml' l0 H( {- V, \; ]3 x; l4 d
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25.Which of the following is a spring vegetable similar to spinach?
& @8 K- ~6 c5 Y- z9 B5 J5 P1 p下列哪项是一个春天的蔬菜类似于菠菜?9 Z7 V5 M! u2 {
A:Sorrel. 酢浆草。3 p6 V" _, ^' Z0 p. S* s! Z9 \
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:( U: n7 ?+ A% d. E0 ^( ?
哪位厨师最早带来高水准浮夸的美食( {, e5 S  T$ H2 b: L. H
AAntonin Carême 人名 安东尼·卡罗美& q0 _& s8 t& r3 D' y& U! u
" Z. D/ r- W8 Y8 j4 w! ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 L+ u3 T( s  ?$ \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  {. K, l$ g$ `1 J3 W  t. k
A:Cast-iron stoves         壁炉5 d; Z+ u) J' Z
http://www.usstove.com/products.php?id=6
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5 a# g5 d9 f" I. ?28.The French term used to describe the roundsman, or swing cook, is:
& I! [- d  p* t" X8 J+ {法国术语,用来描述roundsman,或摇摆厨师是:9 E/ ?  J4 ?7 U$ T  H+ O
A:Tournant   图尔南
/ _1 L7 `. M8 p- u. W  V1 E9 W  O7 g$ v) d
29.Another term for the wine steward is:$ V: ]/ X9 C' y* M6 t( j
葡萄酒侍酒师的另一个术语是:
; H& Y  D! w3 g- q! f: e% u  MA: Sommelier 侍酒师
$ q% d. Z/ x* E% N: e4 q' i/ Y! B  |
30.Molds, yeasts and fungi are examples of a:* c1 \3 N7 D9 _3 d1 }2 b8 `0 `
霉菌,酵母菌和真菌是一个神马例子
; Z' u' l/ ]8 l8 qA:Biological hazard 生物危害- Q0 t4 U% S$ X6 k, ?8 X
3 l2 S3 m/ r3 X$ J6 K
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% b$ X' D5 j: j" O8 t, X
根据加拿大食品检验局,食品的危险温度区在多少之间:
' W5 g! V' v! W: oA:40° and 140°F (4–60°C)     4-60度, r( R$ `( a3 ^! o1 S* H( S+ U- Z
/ S- I( Q  F1 f
32.All bacteria need the following for survival:8 B$ h; A6 h5 E6 c2 C, B8 M1 e, @
所有细菌生存需要以下哪些内容:* H+ x8 D* b* V8 L; A: z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ d/ l. f$ R4 |1 T
- F+ W. V6 z, o* r) }4 |
33.Which of the following correctly represent critical control points in a HACCP system?
3 y, T6 i  l( F% F, y以下哪项正确表示了HACCP体系的关键控制点?
/ m- k5 f% U4 @: g  bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 K9 ?8 t3 m" n/ ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热# Y% [6 o' C8 m  k# [9 z  [! e4 N9 K

& i8 ~4 a/ U) K1 K: b2 ^& |# f34.Which of the following is not an example of a carbohydrate?1 {: \2 S" d( d
下列哪一个不是碳水化合物的例子?
" }+ O" g, w2 G* H# PA:Essential nutrients 必需的营养物质
3 A% U8 V) k6 E, b
* T4 m3 l5 s  `  c35.The process by which a liquid fat is made solid is called:3 F5 H* T; g7 M  T1 d
液体脂肪做成固体这个过程叫什么: |8 l$ F: [" P, D) B
A:Hydrogenation  氢化
3 M3 d% x2 M9 ]& j% G. {
, O" S, n' y& o* X0 \, B! W36.Which of the following is not an example of a fat substitute?# H- M$ Q3 e" R& i
下列哪项不是脂肪替代品的一个例子& {9 x0 Z. ?4 W3 T- j- }0 g/ u
A:Acesulfame K  安赛蜜K表
6 V; V3 k7 x: i  ~* M
5 W/ B1 P, k' t' G* |1 P37.Health Canada requires that a product labelled "fat free" contain:
1 N" r3 d( m$ i加拿大卫生部要求的产品标有“不含脂肪“包括:! G" [$ w2 Y7 _) [- ^* y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- O; R  X( g$ M3 x) }5 Y# h, V3 l% o/ E5 @  k. M# l
38.Which of the following is not a problem associated with converting recipes?' p* W. ?# T3 ^5 b% v8 e) r
下列哪项是不相关联的转换配方问题?
; N5 a& a, G) X) L1 }; m% aA:Unit cost 单位成本
' _4 ~! t8 ~- Z7 ]& }- Q" l. M8 ^
39.The condition or cost of an item as it is purchased from the supplier is called:
. P2 G9 Z; {: j. f) L从供应商采购的物品的品质或成本叫什么
# S. R1 ^4 J4 L' _: `5 JA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:. P: v( {8 O9 j/ Q4 ]
在新货到来之前用于日常所求的必要库存量叫什么& l1 p9 d* d3 k# F. m. W
A:Parstock 基本日常最低库存
% |- H/ D1 s+ G% I- Y4 o5 f4 C2 F; ?# r/ C
41.Which of the following abbreviations is used to describe the proper rotation of stock?/ Z6 S( m( y0 ~$ ?* s& c1 C8 P
下面那个缩写是用来表明正常库存流程?
8 s0 Y/ m; S9 R/ J: J, d# q; ZA:FIFO=FIRST IN FIRST OUT 先进先出
) V0 q, _: }9 J' b! T# F9 e" U8 K
9 a+ v4 [8 l) G3 y4 y) T42.Which of the following knives is used to turn vegetables?1 V; C) q, e" h7 q3 L9 N' k
下面的那把刀是用来打开蔬菜吗?
% D+ K/ Y3 l+ P! t# M( aA:Bird's beak knife   鸟嘴刀. c6 ^+ o+ ~; Z1 H% q! U: ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
  h' O! P6 y: k# I4 G; t即时读温度计最好用于那方面?
- G7 F  q4 p1 s$ V9 sA:Checking the internal temperature of a roast 检查被考物品的内部温度% h5 _( A  g- M; `3 Q( d

* h3 B$ u1 S( g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ [- e) c+ z. H  r0 d# I5 r下列哪些金属材料受热均匀,通常用在铁板而且非常重
: ?, I: M: [2 B' @A:Cast iron 铸铁
9 ~1 {/ g3 F5 d7 V& p' b) P) n  T9 Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: o7 {5 o0 ~- g, j* n$ s8 T! A) p# g
哪件装备下面有一个可移动的碗和一个S形叶片?
5 e" W  a$ t* C' O* @# U& [A:Food processor 食品加工机
8 U  C/ i/ w8 p0 n+ n7 khttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?0 F) }  B& e& |
下列哪项不是用刀的安全规则?
5 b1 d2 ^) B, ?/ m- v# O6 Y. Q1 @, NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ I. Z8 J& B/ q. S) r6 @# C' u: q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 J) n  G( v' G& g6 g) ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" Q) J% T9 E9 A, b" xA:RondellES
/ V, k2 P! z3 J) [+ P8 T8 u+ ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 X3 y0 g* Z! Q) n# [. O
% q% Y. U, b" K" I/ _48.Which of the following is a diced cut used to garnish soups?) }0 E( [' s/ l* F6 c: Z  z
下列哪项是切成小方块用于汤的装饰?
8 j- \* |8 j4 \0 ?' d* M3 j1 WA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! v; T. C2 s( F+ }# _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 y$ a0 e9 |  `2 B# O, X5 I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: x, D) e7 C$ ?+ ~. y7 a! v# ]A:Gaufrette
% J' S. t* u; Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 M0 u8 @. I& [% e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 E/ F' }. ^- ]( zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( h6 }" N% O+ ^3 [  ~: k2 L
3 X/ K3 R2 [. j: I- l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ [- g" Z0 R/ A- J& Y* L# w
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)' d; Y$ T. r  G0 ^5 l
A:Cilantro 胡荽叶 香菜
3 N; [% g" T5 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 O( i! m+ @+ U
, i* t0 h; o) Z/ C/ A8 \60.Allspice is made from:
, k. X+ r8 l. C+ P8 E 多香果,  多香果香料是什么& g8 A/ i: |& k6 N8 h8 j0 d" c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 [2 Z# s$ c$ O; SA:A dried berry 干浆果
6 d* K' W) Y7 D$ i# P0 k/ x
* ~7 e1 @5 s3 q6 P8 K61.Which of the following are used to make a sachet d'épices?/ [& H  b- Q9 w% r& n7 K
下列哪些是用来做香包德épices?
6 c! o9 @1 u( e) Q/ J* Y4 bhttp://www.sachetcatering.com/
/ ]% `7 v# ?  k0 p0 a% P; kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" n- [  }+ G9 l. q" H4 h* L
- R: f- ^# O" d$ ?, x
62.Which of the following condiments are not soy based?
5 t9 R7 w) j* f- Y1 \7 d. Y下列哪项不是酱油调味品的?
! r! G+ o) P, |- uA:Wasabi 日本辣根
# E5 [0 h. |) G6 k6 C* H0 w7 ?
1 X& o5 o3 R( ~" W- ?9 B% p# r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! `1 G  u# J/ e. I) 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:
, N1 ?- l8 K: A* LA:Pasteurization  巴氏杀菌; \4 }& l: {/ Q9 Y- r) h9 H1 U0 W# E

! F7 `) ^8 s" L9 @64.Which of the following steps is not the correct procedure for whipping egg whites?
$ P7 E  u; y& E4 O# l% Q下列哪个步骤是不是正确的蛋清搅打程序?0 |3 v" I$ P0 j5 _
A:Allow to rest before use. 允许休息后方可使用。
3 _- C- ]* t4 O/ k7 I2 H9 y  o$ |( }8 r3 e
65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 d- }( v1 W3 gA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
5 i; `; R4 r$ k2 E6 A  I, d6 X炼乳是一种浓缩牛奶 是去除什么做的* w) r* Z$ b4 U1 }# `: s
A:60% of the water 60%的水
$ j2 b9 p2 E) Y+ m; b* n- X  v4 L0 O6 X
67.A method of cooking that transfers heat through a liquid or gas is:
" u, B' L( `. `; C4 O一种烹饪方法,通过转移液体或气体是:
+ L. i. t, u5 C2 C! W" B% t) ]" rA:Convection 对流1 v5 x' w2 v- r7 Q/ E. Q

+ m% U+ k+ E1 i* P  d68.The cooking of starches is known as  烹调的淀粉被称为9 O. t. C3 q" f0 R9 @3 r9 v+ x
A:Gelatinization 糊化
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2 B6 Q9 E$ e. s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" H; R. f6 P9 M' y, y& _A:Braising 烤2 `' h9 j. M4 t6 u9 ~1 n; {
& @$ g) J0 W/ p! H7 e* z6 ~
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:' ^+ `5 ]3 c2 X0 [8 G$ q" X
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ H6 T/ ]$ \9 U3 C

8 M% P+ `% z9 i- G1 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; z) X+ a. k9 j6 j
A:Fumet 原汁
( x& Y3 C) ~, {* B$ n" A# s9 ^4 k" E4 N9 `) Y) I
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: C, F3 \; A) C: C' E# l6 a% y8 Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 ]  }, b1 A- t  c( K4 T
% u$ p# _2 C. M2 ]; I# h2 ?5 g* Y73.Which of the following is a principle not used in stock making?
3 p6 e2 \: C3 b# C# T0 c下列哪一项不是用于制造高汤(低汤)的原则?2 d' t) |5 b" l& T, A: V( X7 G! E7 i1 N
A:Start the stock in hot water.开始在热水中操作
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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 n7 w. U, Q# XA:Remouillage 法语熬汤
9 {# n7 Q! _- o( i8 l) Uhttp://www.haibao.cn/blog/post/176242.htm
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