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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。
6 S" a9 Q. C6 @6 h* i  X$ d$ i! A6 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。: Y6 ?+ z# a" ~! k: b
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
7 E2 `0 g6 a0 A1.Which of the following methods should be used to determine doneness in a New York steak?9 P, w# e5 I% R8 `% C1 t
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)  A: f# C. G6 U! X7 ?
A: pressure touch. 压力触摸3 G. H+ `* W; G$ a5 I0 K  ?% S
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; [# Q% l! L4 E$ j
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* j7 V! {! o. W$ d; _; E0 [
A: acid  食用酸
# x. E  \7 ]' V4 }4 r. Y3.Vegetables are major sources of which of the following nutrients?# }2 w3 B  O- V8 A% H0 N  X8 T
蔬菜中包含的主要营养有哪些  J/ G" C% \  `' F2 B8 @
A:vitamins and minerals. 维生素和矿物质。
5 ]% ]3 ^1 L$ K) k9 ^/ S' e4.Cauliflower is commonly served with( ~3 |" o" k6 n8 z6 ?# `) g" u. [8 D
花椰菜(菜花)最常见和那种酱汁搭配* I! ]3 I. y# g: [5 r, h
A:Mornay sauce. 奶油蛋黄沙司+ @8 z# v8 T2 Y+ [
5.Which combinations of products are found in pie dough?- i  ]& G/ O+ ]- [' }% J- z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  a3 q$ ?9 P3 G
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. l5 b! w& D% A' q* m. a9 N7 O6The French term for mussels is 法国语青口(海红)叫什么% u6 d& Z) X$ i' }! [) Y2 q1 |
A:moules.法语青口,海红
  w: V3 P- K# R$ X# W! _7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ n2 @" q% T* Z$ ~5 F' Y" `A:faintly fishy. 稍微有点似鱼味
+ F: s, o( p" Y" F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 u; P9 b9 [' P) gA:2 days. 2天
; y5 b6 ]0 x+ L! `8 j9.What are the principle ingredients in ratatouille?
6 ~9 U. g# O& q2 [. I) r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( v% v) ~( Q  }A:Zucchini, eggplant, green peppers, onions and tomatoes
6 c6 O  q% l; ?- M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# ?0 ~  ?8 B5 j# ?- |& f% N% F+ p! L4 |
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# t8 K6 i# `6 }8 E
A:cook food in quantities that will be used up within 20 to 30 minutes.
* P: i0 Y$ h( n大批量烹煮食物要在20到30分钟内
7 t/ d9 @0 f5 W7 h- {* h/ [% Q$ Y+ V11.What person has the authority to issue a Health Permit?
3 X# ^8 L9 P" N9 F  x谁有资格颁发健康证(卫生证)。/ p2 l" m; u  k9 D* E; Y6 t( V
A:Medical Health Officer.- n3 q. J! z) c$ F9 l
医疗卫生官员。% C, S* m+ G- ]4 B
12.For what period of time is the health permit valid?3 J6 j. t$ A9 q( U, ^; p
健康证的有效时间是多久?
0 i" t! f& {) H& Y6 q2 A* tA:12 months.12个月9 k0 }% M/ x4 ^0 v0 P$ H
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 j! |$ a: v' f" v' t4 [在食物和饮料准备区,通风系统换气的标准时什么- c8 A; K( u. }; p1 b/ W& r
A:08 times each hour. 每小时8次
, X' m# o$ ]1 S1 e  s4 J  z# V+ s14。The minimum temperature for manual dishwashing in the wash sink is
' x" E: n5 O: b手工洗碗,洗碗池的水温最低多少度?: _" c* I' w' q! ~3 m& P- H
A:110 degrees F (43 degrees C). 43度4 A* @7 \/ G- _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 ?: b+ S$ ]5 J
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
; R; ^% ^9 ^1 u6 l; m, P% ZA:180 degrees F (82 degrees C).  82度( h' x1 R. o6 D# Y3 n  W: ]3 z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 L- w& b  `6 A; n9 s% C% F用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( F: v' G& C, _8 o: I: O! zA:en papillote.  法语自己理解
" E8 {3 s1 F- V17。Wing or Club is considered a( L" x# K  x* a1 E5 d6 n2 I0 t+ \' m. ]
翼和CLUB 被看做是一种...+ e+ R/ C; H7 Y' n- ]6 C, k
A:Bone- In Cut     带骨切
1 M9 T$ X5 A1 {# E. G* V& d% ]( o' o18。New York is considered a   纽约牛扒被看做是一种. k9 c1 L- Q1 V- \
A:Boneless Cut     无骨切& Y: e( e$ l! b, N; Z1 O% q
19.In general, a court bouillon for freshwater fish will contain  p. g6 G1 p; Y) @. a! v
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
; i- I9 Q! m# y2 n, x0 X- WA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( I! W/ T) p2 s0 M/ T: H和做海水鱼同样数量的调味料和香料& ~9 l- H0 Y& k2 X
20.Anise is very similar in flavor and appearance to
) L1 y8 l% u1 q2 D八角和下面的那种原料有相同的味道4 t, A& f' W$ J, I7 ^2 W! _
A:fennel  茴香5 Q/ e+ k- W3 x! E0 S
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% o0 [$ S7 \3 Y1 P
下面那种原料更像大葱且有平面的叶子
" j6 q* U2 p3 Z$ L5 YA LEEKS  似蒜葱 (这边人叫京葱)
. g" b! U  }8 ?3 U' E" e5 [22.Which of the following cutting shapes refers to a small dice
0 u$ w8 L/ ~$ f( E+ z( G下面那种刀切形状指的是很小的粒(末)
. j' H3 `. h9 Z0 ~% i. ^A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 b! Y8 o6 J( @23.Oil is added to the water for boiling pasta in order to
/ Q# j& f' a# C6 ^, b7 j: S向煮沸的pasta (意大利空心粉 )中加油是为了
8 }# Y/ j- |( t* x4 v# {, n. FA:prevent the pasta from sticking and to minimize foaming action.
& G, S6 b" n6 K. g防止面条黏合并降低发泡。
+ F, d- l! c' K9 ~' R5 p  A8 ?& F24.Which pasta dish features pine nuts and basil?
: Q2 z' V( C# t: @8 z, z; x下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 @7 ?: C, W. f8 ~
A:Pesto.一种绿色的意大利面酱 - t. D/ e$ k1 E3 [: ~( N
http://www.tianya.cn/techforum/content/96/563836.shtml# X. M$ b) V2 i# ^3 T+ A9 w3 O

: |& S7 d. K9 g' _, y4 G6 ^) U& _25.Which of the following is a spring vegetable similar to spinach?
2 t# ^, e% B: J$ a. N( W" K1 q下列哪项是一个春天的蔬菜类似于菠菜?
0 J3 G6 }- J# SA:Sorrel. 酢浆草。
  _) \5 E/ k( j+ T) k, nhttp://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:
. a; x; s) ^' ~9 W6 X8 M) B9 m哪位厨师最早带来高水准浮夸的美食
9 T' b7 y/ C3 Y9 n  j' SAAntonin Carême 人名 安东尼·卡罗美& a0 T& }/ v3 ^4 q: Y1 T

3 {) x% o$ _& Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" g2 K" U8 z2 N$ Y' q1 s$ 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 。  `0 m, A% p+ S! s+ v( h
A:Cast-iron stoves         壁炉* q+ t8 e4 W8 ?
http://www.usstove.com/products.php?id=6
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! U2 y1 K  H' J9 _2 X28.The French term used to describe the roundsman, or swing cook, is:
6 v" Q5 P" Z$ k- j# `5 U法国术语,用来描述roundsman,或摇摆厨师是:
5 K( f8 K! s) LA:Tournant   图尔南; y5 b' j+ X5 q/ s, T. a2 ?
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29.Another term for the wine steward is:0 o' Z9 d2 d: [; N. ~' z% C
葡萄酒侍酒师的另一个术语是:: [& ]) [3 f! @+ g/ k% Q! J* ~
A: Sommelier 侍酒师
! j; _+ Q5 \5 f. n1 N* M7 K
$ Q1 R/ I: g4 I7 W  o30.Molds, yeasts and fungi are examples of a:
: o" R9 D+ |* P/ q霉菌,酵母菌和真菌是一个神马例子$ y, v8 b$ s' A3 y5 T
A:Biological hazard 生物危害0 _( x  I; I: {6 v
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; q; L9 }, _- ]( D* E7 H- N: H4 q
根据加拿大食品检验局,食品的危险温度区在多少之间:+ ?, o+ H! w! F- q' b8 O
A:40° and 140°F (4–60°C)     4-60度7 ?+ f8 |) v* V( h! q( x
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32.All bacteria need the following for survival:8 a; @- s: ~- @1 r) {
所有细菌生存需要以下哪些内容:- k  T6 p1 e, a
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
/ t* A. J) T) K( c2 Y. n( T以下哪项正确表示了HACCP体系的关键控制点?9 U$ L7 M: l0 _: b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 e' a2 Q, W/ D/ F食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ E2 o5 O! L% M

8 c& Q" k- T: N34.Which of the following is not an example of a carbohydrate?( @* [, T0 d  {" B9 o2 ^
下列哪一个不是碳水化合物的例子?: I9 c6 G: ?9 k& X
A:Essential nutrients 必需的营养物质
# g3 L, ?5 Q( w0 v4 Z0 u0 D- H/ g. q1 \& c. B* o* v
35.The process by which a liquid fat is made solid is called:3 w, f! @6 G: c- Z- S
液体脂肪做成固体这个过程叫什么
! M1 l, _7 _6 ?. \: [# q2 b. i& UA:Hydrogenation  氢化
# O) q& s/ T+ `$ c  E. a% I- G) I1 s6 V7 s" c
36.Which of the following is not an example of a fat substitute?( t7 a  p; X' L, ~+ h
下列哪项不是脂肪替代品的一个例子  F. q7 |) |; v* w$ Q
A:Acesulfame K  安赛蜜K表- }9 Z4 ]2 j0 |
3 }+ T, f) B, P, q# U) q
37.Health Canada requires that a product labelled "fat free" contain:
; D: x. f9 l, a加拿大卫生部要求的产品标有“不含脂肪“包括:6 K) d- u! H- Z- f2 U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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- u4 I# o# ?" x38.Which of the following is not a problem associated with converting recipes?
& G8 f3 F4 Q7 C$ v3 S下列哪项是不相关联的转换配方问题?
8 f" P. G9 D( ~! {# nA:Unit cost 单位成本
+ i* u6 N) g/ g/ U' s5 b7 w' @& ^! Y5 ?
39.The condition or cost of an item as it is purchased from the supplier is called:# K( W/ O: P" y+ _$ C- R) J: A
从供应商采购的物品的品质或成本叫什么. B2 o7 P! B) `! A9 X* v
A:As-purchased cost 购买的费用
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5 W+ M: {7 R; G3 i  \3 K/ A8 A40.The amount of stock necessary to cover operating needs between deliveries is known as:) |4 i1 P% b: k7 F: \: c
在新货到来之前用于日常所求的必要库存量叫什么" f, ]0 M5 X+ G: v4 _- a4 l
A:Parstock 基本日常最低库存
- S' p. a1 E5 t, d4 J9 j
% F& @/ k9 q3 P! T6 W" w  F41.Which of the following abbreviations is used to describe the proper rotation of stock?
% x& M" o' u* }5 s. }' r下面那个缩写是用来表明正常库存流程?, ^# j: b, M) C) t; t& a* [1 w/ c
A:FIFO=FIRST IN FIRST OUT 先进先出- V/ X2 _8 c$ f2 a% [
4 a3 l, c, E* f/ b5 W/ U3 f
42.Which of the following knives is used to turn vegetables?: [1 W( |+ n! {: i2 t3 u8 c) _
下面的那把刀是用来打开蔬菜吗?5 j! m9 }' I' o
A:Bird's beak knife   鸟嘴刀- L2 g: W. G4 @* E0 k8 E- a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) o' a% N) \2 W: B
9 ?6 h0 F8 F$ C7 q9 N0 d" s& \
43.What is an instant-read thermometer best used for?
- t0 ^5 I" c0 `/ S即时读温度计最好用于那方面?# R3 J1 Z  ^7 Q! r
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 i6 Q* }7 H- u% Y5 i; ]2 ?
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 t  f% G7 U" r+ J% l; 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
: E# N5 x0 @) r* _1 Y! oA:Cast iron 铸铁
# A0 Y' f9 p) Q8 ]% ^3 y
! A" v+ O8 e. Z$ ?8 {: o% h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 B5 t' u2 U0 J) B3 C# R, r
哪件装备下面有一个可移动的碗和一个S形叶片?
! L, A! y3 S6 ?1 D1 D, VA:Food processor 食品加工机+ O4 q4 q, @; e4 k* L4 X
http://www.google.com.hk/search? ... iw=1263&bih=572
9 X8 a; ?' g. j- b% t8 q1 E( O5 h! ~' J7 F8 o' g
46.Which of the following is not a rule for knife safety?0 ]3 J# h$ P0 X. D" K+ [8 n
下列哪项不是用刀的安全规则?/ C0 V& i& p0 [5 r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ w+ }: t. `# u4 l" e8 v9 e
1 ^5 U  G1 v) d; X% W! L9 h) ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* D1 j- x3 U7 l9 L. {4 c' l3 I  r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 Z; O, y& A' w/ _& I/ M
A:RondellES
% Z" V7 p9 o/ ?! x' S8 Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 r( y6 p1 t9 l( ?3 z+ l. l48.Which of the following is a diced cut used to garnish soups?
. u. y8 a0 ?. y  R6 ^# l  l4 a下列哪项是切成小方块用于汤的装饰?/ _, t/ Y/ a4 ~2 ^6 ^7 f# _
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ U" {  l# F% M. y: H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  M5 t4 n( F& w( K$ I$ D. A
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 l% z$ o* a" A5 Z) }
A:Gaufrette , C. B1 W3 q& M) |& G  ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 U7 r! H8 O6 P9 ~% r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; I/ f: K2 `; j6 P& h# n+ X- T  M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 A' ]9 T; O% w/ d6 m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)  I4 t; u4 [3 z
A:Cilantro 胡荽叶 香菜
* _1 R( U$ t: y# u2 g) Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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0 L, a2 _) ~$ F60.Allspice is made from:! }5 W4 _( d7 w, c* s
多香果,  多香果香料是什么: @- d' o6 W6 [9 I! ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 z  Q* P. X- |/ H2 t6 ?
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
3 @+ [; `( F* {. `7 [下列哪些是用来做香包德épices?1 R1 S1 H" I+ _- q! H
http://www.sachetcatering.com/
) u. n  }7 T1 |$ MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% u  k; B/ s/ D
6 v" v7 i/ x- ?2 Q" o1 j
62.Which of the following condiments are not soy based?/ \+ m. D9 b: g( G" ?) P1 I' p
下列哪项不是酱油调味品的?7 m. T- R* l) s; w, J8 ~
A:Wasabi 日本辣根& }& c! [  q4 Z$ G

8 a) }1 e# I, f6 b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 w1 \4 m) v' G2 Y& h4 n1 H
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:
- r4 z& A! W/ [1 mA:Pasteurization  巴氏杀菌# K5 X) s) f2 A* V7 B5 i4 N" ]$ G
* x7 b2 I, e# k) W) {0 R% f1 w
64.Which of the following steps is not the correct procedure for whipping egg whites?
4 m, u8 K* y. r0 b! K/ R  N0 W9 r下列哪个步骤是不是正确的蛋清搅打程序?1 C+ H% U1 E7 G8 H% i( c
A:Allow to rest before use. 允许休息后方可使用。$ d: |  j: N4 W; j; F/ a$ X
1 ~0 k5 |& M2 C$ X5 }" w/ t, ?7 j
65.The weight of a large egg is between:一个大鸡蛋重量介于:6 L* }# X& L# Q* F" H! M$ u2 x
A:56g and 63g 56克和63克
' p5 ]; U8 k2 e1 m  @; H( ]2 S) b, I. B7 v
66.Evaporated milk is a concentrated milk that is produced by removing# u3 N; v" B, W7 ^
炼乳是一种浓缩牛奶 是去除什么做的' R' ~  {" z+ S( Y
A:60% of the water 60%的水
; O2 e0 I  ]+ e! I; ?- B5 J: D) S" ]" V0 T
67.A method of cooking that transfers heat through a liquid or gas is:1 w# I# m4 [0 Q/ M0 {2 |* T
一种烹饪方法,通过转移液体或气体是:
! D' q% v! L+ B9 pA:Convection 对流+ `' B  _; o5 L4 i" K

9 [) h- L0 D3 O2 d: O68.The cooking of starches is known as  烹调的淀粉被称为8 Q& E% T# D: r6 N- d
A:Gelatinization 糊化6 x& l' e: m& M

! w" Z! w8 J' o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) Z5 D, @# {, E, ]2 L
A:Braising 烤* ^9 b: x+ h. ]$ i" @0 w

4 {* X7 b, s* ?" `$ Z; l6 F" 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:5 O% ~$ d7 s/ R+ V
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ x3 D' H! a- g* s
: p) @0 O, Y2 l& E. [+ K
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
% F& s0 U9 n. BA:Fumet 原汁
7 Q  u4 X, k! k9 o
& ^4 }' B8 Q5 L/ e" g# {. o72.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$ Y; z) @  u( b% J7 w( X) D" u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
3 S  ^% u- h2 a
8 Q6 f$ N, E1 |2 X9 }( Z! K73.Which of the following is a principle not used in stock making?
; j1 ?& y8 m1 ^1 T8 w8 K; h下列哪一项不是用于制造高汤(低汤)的原则?/ j( a& b* S! A) d
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
. n) Z) L( E! I7 J- c; M" lA:Remouillage 法语熬汤/ \! }' O" L# H
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