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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。
: C) D! W  J# J. X' \8 o
4 _: o3 D3 [4 Y* {, X& D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。9 \( r4 ^) a  r( J) a- |9 @
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
& h3 \% C' p7 t5 l( [1.Which of the following methods should be used to determine doneness in a New York steak?0 X: J+ [1 r7 g1 w8 ^# ^) 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)
4 n* E  J$ Z2 }A: pressure touch. 压力触摸" Q5 o  t6 G2 O  \
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& S' _8 s- n* K1 b3 l: o
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, x! `+ c5 Y, \* I/ Q% ]
A: acid  食用酸
9 W& ?" @. W2 P& Y$ ~/ g) D* w1 y1 @3.Vegetables are major sources of which of the following nutrients?
; t9 k! y/ w7 G, s, O# X0 c蔬菜中包含的主要营养有哪些
- Q) K' O3 R/ X! h" kA:vitamins and minerals. 维生素和矿物质。! E; h7 Z9 g7 M* I; O& p0 I& r# x
4.Cauliflower is commonly served with
# `- }/ d% u* q, Y' u7 _花椰菜(菜花)最常见和那种酱汁搭配
+ a7 c/ q# M. ]; KA:Mornay sauce. 奶油蛋黄沙司
  w- U. V  B/ h0 B. B5.Which combinations of products are found in pie dough?
( q* b1 J& _5 L/ P9 F下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 R* }/ p# V. O2 |- w; r) [A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! N9 c7 N! _$ `5 P. p6The French term for mussels is 法国语青口(海红)叫什么* i% J6 g" ]$ G# ~8 Y
A:moules.法语青口,海红* j+ j" ?- M$ G
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- F2 {( ?( ~* U7 e6 i6 s
A:faintly fishy. 稍微有点似鱼味
" Y* c; ^2 L2 y/ t/ C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( t8 b$ X/ M+ `5 v: _* l: mA:2 days. 2天# m  x7 l/ b6 Q- T2 c
9.What are the principle ingredients in ratatouille? , i# I% ~7 ~' r. E
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 Q$ g+ c2 n1 H, A+ |
A:Zucchini, eggplant, green peppers, onions and tomatoes3 r# X) x! A4 Y: s/ p- [3 p
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 a# W2 R! |3 g7 J6 z  l/ F( a1 A6 Y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 _( g0 ]( }) U! P2 L$ f: k9 wA:cook food in quantities that will be used up within 20 to 30 minutes.6 F6 A( g: \, B
大批量烹煮食物要在20到30分钟内1 n4 u% s3 Q) v0 u4 U' _7 o; B0 P
11.What person has the authority to issue a Health Permit?
) a0 Y2 l6 y6 ]1 p. Z7 |谁有资格颁发健康证(卫生证)。' p9 f8 i! i2 f! z& f+ K$ Z' Z
A:Medical Health Officer.# w$ q/ `, w' V' I, `; u* z
医疗卫生官员。. e# O7 f4 F. w" b. x* B1 j  @' ^
12.For what period of time is the health permit valid?. a* _; b% a0 E* ]" S
健康证的有效时间是多久?8 Z) q& t# M8 P; R% U. ^2 G
A:12 months.12个月
; G, m8 E: H, ]$ V9 ~- L/ \13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 e1 [, t4 ^6 Z# u
在食物和饮料准备区,通风系统换气的标准时什么+ F- X$ R8 h1 ~' F/ Y
A:08 times each hour. 每小时8次* e3 ]+ I) C4 A  ~, _3 D3 e
14。The minimum temperature for manual dishwashing in the wash sink is
3 A0 P& s  W5 I, O& u4 ^手工洗碗,洗碗池的水温最低多少度?; z( t; M( J1 H4 R6 c
A:110 degrees F (43 degrees C). 43度
$ h2 M. t& [6 e# z$ o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 ~1 b1 D9 ?' U5 i* V  S6 L& Y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# O. U. e0 c. t* w4 yA:180 degrees F (82 degrees C).  82度7 M8 j# r0 f4 F% F6 {$ @# Z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% @% w) A2 U6 z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 d) ?7 c$ P# b" f3 AA:en papillote.  法语自己理解
) p; [9 z( @+ i1 P  p8 }17。Wing or Club is considered a1 T5 D/ Z) T, o' L# E" [
翼和CLUB 被看做是一种...
. X, ~* x# B% s  `! `* kA:Bone- In Cut     带骨切, q$ }$ i" H" M* g
18。New York is considered a   纽约牛扒被看做是一种. h, v" }1 i2 E5 a; {" l
A:Boneless Cut     无骨切
# R, C4 Q& G9 d" U$ o1 c& e$ _19.In general, a court bouillon for freshwater fish will contain* i- R! w2 @7 x# F
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
1 z3 u; }2 V# A# YA:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 e5 n" M& V7 l- h" v' D
和做海水鱼同样数量的调味料和香料
7 O* @7 x0 }- {20.Anise is very similar in flavor and appearance to- I, R8 ?9 v3 |9 a
八角和下面的那种原料有相同的味道% c) C5 Z& x, {$ O' s* Q* G
A:fennel  茴香
. \. W% l' E, f8 ]/ c- ]21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 P# q( W8 p; |7 e3 _# C8 Z
下面那种原料更像大葱且有平面的叶子5 z; V9 X) g4 C/ N; n# x; A. F4 W
A LEEKS  似蒜葱 (这边人叫京葱)
" Y2 n. P6 w0 c* _, }9 y22.Which of the following cutting shapes refers to a small dice
, U# O+ x. S5 e7 S! z* A下面那种刀切形状指的是很小的粒(末)
8 n* N0 U/ W, ?. j- i9 ]% WA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 P% U2 E: G" t6 W23.Oil is added to the water for boiling pasta in order to* t& W4 ^0 M: i
向煮沸的pasta (意大利空心粉 )中加油是为了
* d7 g. u& r0 O4 kA:prevent the pasta from sticking and to minimize foaming action.  W( w% |: x9 E/ R
防止面条黏合并降低发泡。$ M# c- x  T5 \% N: i& r+ ]
24.Which pasta dish features pine nuts and basil?
; I. C, {# n8 p/ }下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 V& R5 y% j- N$ x# ]4 EA:Pesto.一种绿色的意大利面酱
# D  Y& }$ m; W" A- H5 J7 V/ Zhttp://www.tianya.cn/techforum/content/96/563836.shtml
( V# f  P) k2 h8 e- E& x4 B) X3 j+ v# @- T# F  {0 h3 u
25.Which of the following is a spring vegetable similar to spinach?$ ~) u& p9 ]$ O  C# S0 T
下列哪项是一个春天的蔬菜类似于菠菜?- T% Z0 m3 v# L% D( E0 x
A:Sorrel. 酢浆草。
4 e; r" y" y, u1 ~: @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
大型搬家
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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:
, ~  N2 L% D5 C& A哪位厨师最早带来高水准浮夸的美食
3 D$ b! }$ }7 u5 R8 R% KAAntonin Carême 人名 安东尼·卡罗美
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9 t4 L+ A1 B5 ~1 W$ y. d) N# O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( ^; z; u7 p+ \$ p: X& t# O下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, [8 }7 t! ]/ |( K' a
A:Cast-iron stoves         壁炉% P5 e3 ^$ S9 D1 D7 J
http://www.usstove.com/products.php?id=6
* M. ]% s) \, v; L. c% x/ R) b9 a3 }* s% ?  D6 N8 `
28.The French term used to describe the roundsman, or swing cook, is:
4 P9 G; S: A0 r8 F法国术语,用来描述roundsman,或摇摆厨师是:4 U' d' k6 o% A- F  M
A:Tournant   图尔南3 P+ x$ C( H: `

4 p; c8 A1 _- J7 U, G9 q; h29.Another term for the wine steward is:
2 L/ V2 O( y7 c5 y0 F( A+ g8 |葡萄酒侍酒师的另一个术语是:
  D6 S( M8 _2 b/ O# DA: Sommelier 侍酒师. Y& O0 M! t. i' \3 H

7 }* A7 r2 ]. @30.Molds, yeasts and fungi are examples of a:+ A6 A; M- Z% T; p# ~) ^) a% w
霉菌,酵母菌和真菌是一个神马例子
8 O7 }! Y  n: @* SA:Biological hazard 生物危害
3 ]4 G, m; \, m" M: _, d2 q3 _% o0 O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* w" l% Q" A- O, r) P
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ h! S/ K+ c$ \2 k' X$ jA:40° and 140°F (4–60°C)     4-60度5 \3 d. [- s1 b; D& {1 j

$ }/ S) q/ k5 U. k4 f32.All bacteria need the following for survival:/ O# {  C9 x0 a
所有细菌生存需要以下哪些内容:: J! w; Y# P/ P  B6 D
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 Y' ~5 i3 X$ q8 O7 m3 u/ k/ q  v. D
33.Which of the following correctly represent critical control points in a HACCP system?
: o" M5 m8 X& n+ i6 ~) \* \以下哪项正确表示了HACCP体系的关键控制点?
& q, c* a9 T6 W  L: aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & D) V3 X7 A8 x
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 s  `# T# g' q
# T* G* _1 T# y
34.Which of the following is not an example of a carbohydrate?
" T3 X" v# D! ?8 P* W- T7 K下列哪一个不是碳水化合物的例子?" G3 K/ ?" R* M
A:Essential nutrients 必需的营养物质
; X( t5 R% N. U* P8 C& q4 p7 }' d9 Z! G1 r( `0 Y
35.The process by which a liquid fat is made solid is called:2 V  W/ `) F8 \% z5 u4 J3 d
液体脂肪做成固体这个过程叫什么
" e" B; E3 S; |) Z8 _9 iA:Hydrogenation  氢化
% Q5 w5 m7 W4 }4 A8 T! X4 S/ m
; s9 R$ s3 j- V( u# g36.Which of the following is not an example of a fat substitute?0 O  v8 i0 l9 X: D8 p
下列哪项不是脂肪替代品的一个例子& `( A* c; b  u0 U5 P' M
A:Acesulfame K  安赛蜜K表' I4 F/ K: Y$ e' [1 v5 B
2 R$ e. h  ~$ J( _
37.Health Canada requires that a product labelled "fat free" contain:
- I6 h( O7 ^, d4 P加拿大卫生部要求的产品标有“不含脂肪“包括:/ V# C; \7 k2 R8 D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" Q7 P9 {& X0 A" l8 H" s$ G. @( m/ R% ^; K1 k) j
38.Which of the following is not a problem associated with converting recipes?/ b& x7 t2 `- t# L" |4 E" G
下列哪项是不相关联的转换配方问题?' O$ c* E+ z! ?. U% C0 ^
A:Unit cost 单位成本
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6 B3 E9 `$ E* p7 v6 V% ?% J39.The condition or cost of an item as it is purchased from the supplier is called:
; Y: \8 @0 h* F从供应商采购的物品的品质或成本叫什么
% T  Y- z( l6 ?& OA:As-purchased cost 购买的费用
! @- O7 U! H5 ?" f2 i4 Z& U
* H- @3 y9 s1 g2 x+ A& i6 N7 @40.The amount of stock necessary to cover operating needs between deliveries is known as:
) n# f( L9 z# o+ N; m7 S在新货到来之前用于日常所求的必要库存量叫什么
. l5 U4 }( K9 }; bA:Parstock 基本日常最低库存
9 J9 p6 r: e" D, B" C1 o, {& i7 A) k, S2 L4 X/ c9 R8 Q  G
41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 Z2 U9 J8 F! a1 s3 @) w下面那个缩写是用来表明正常库存流程?
* L1 C1 c' C2 s# @# u. ^A:FIFO=FIRST IN FIRST OUT 先进先出+ F5 Q% Q/ Z: {5 t2 `
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42.Which of the following knives is used to turn vegetables?
% H, ]: ^3 e8 v9 H  _2 v3 Z下面的那把刀是用来打开蔬菜吗?; b$ ~2 x7 z8 I8 A2 x, {
A:Bird's beak knife   鸟嘴刀
, O7 J  y) _" K+ s& N: Q% \) nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ N; E5 A* F% `' J# D

4 N" V+ S0 ]2 Q! q' c$ {5 p5 ^8 F43.What is an instant-read thermometer best used for?' @4 R* B' E# q* P# d- J3 o: K
即时读温度计最好用于那方面?" z+ B: u, x; M& @8 Z+ z( m
A:Checking the internal temperature of a roast 检查被考物品的内部温度, J) u7 ~2 m6 M' {
6 I; Y; h$ M3 g( t
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; C$ ^/ e1 u8 j/ d/ b2 [; S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
  ^# D5 l; Z' A% @A:Cast iron 铸铁
! `/ ?( O6 G) y7 u7 x" N# g( f
" T" n6 T% }" Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 l1 _/ k. m2 |4 j1 y哪件装备下面有一个可移动的碗和一个S形叶片?- f( x/ g( j/ ]
A:Food processor 食品加工机5 Y# w; a6 J  x: ?. g- _2 K" `
http://www.google.com.hk/search? ... iw=1263&bih=5729 F! B" j& \- J$ R) J
% a- e; N8 p8 z" l- o- _# @
46.Which of the following is not a rule for knife safety?/ P/ V& q( {$ t; r* J- O) g
下列哪项不是用刀的安全规则?  n: e' _7 M% H- t# `# S8 J: w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 t6 A. o5 m# H* \! ?, ~$ q- r; S
. K% h: U# n+ {# K$ B& v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; c/ Y5 H" k6 c, N, x7 M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ \, }9 N5 W1 L! s% A  \- i' TA:RondellES
1 m% u- q4 ]4 F/ J6 ?" _2 R; ?2 Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 X. k( ?. ~1 I; m6 A) F; O! x: k
6 E2 S0 J+ S) d2 M" L3 V48.Which of the following is a diced cut used to garnish soups?+ J" e. j0 m8 k; l9 `& a. ?% u
下列哪项是切成小方块用于汤的装饰?4 [3 p4 A1 `7 I* M
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm, F  ~( G: @, @1 I+ j% g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 M6 H: B! i) C  l& 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!!——; _" Y" W. x, O8 T
A:Gaufrette # e5 E! m/ n' w5 h" k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& V$ W$ V. [9 Z! f) ^0 }* r( `7 S3 Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- X0 K& [( S9 D) P4 e: r( F+ kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 D6 g2 c- O+ d5 ~+ K! f, g! C

4 _2 I. K% R% l5 _/ D) C5 f& r50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& R% W7 I/ y) h+ F- R
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)
# V- X; f# G. ]4 ZA:Cilantro 胡荽叶 香菜$ ~, W/ d- |' @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 P7 c8 A9 q9 g. G: y$ h1 F& a
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60.Allspice is made from:
) S9 _6 V" L1 L' f+ o% A 多香果,  多香果香料是什么
5 E. K" _: W  R+ }9 T& ?' Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# \9 e6 g9 P/ Y4 z3 f! k) v9 Q: _7 xA:A dried berry 干浆果
4 O, z( Q# P8 a" ]
/ R& V+ W& H; M1 @61.Which of the following are used to make a sachet d'épices?, g2 {' U: v! s7 C8 t/ U" Z$ _6 T+ j
下列哪些是用来做香包德épices?
% |* l. D! [; o; S$ zhttp://www.sachetcatering.com/
: A; V, @+ ?) h1 ?- U5 T2 F& yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) c1 ?4 q, s+ A3 a  U# L9 A/ f- q! u3 H. V* f
62.Which of the following condiments are not soy based?8 M+ E; L2 Z8 h/ f1 K) R( s% L8 \
下列哪项不是酱油调味品的?
4 H# k, E5 b4 M' g8 K& \0 z& K* n3 zA:Wasabi 日本辣根% K* N; p/ J5 H; @% z
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" w2 i: v' G$ y% W' \* }% V0 p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:
, m' o& B! t, C) Z: \$ GA:Pasteurization  巴氏杀菌
6 }6 A. f% E3 S
; o$ r9 c: u, A  J' |! d64.Which of the following steps is not the correct procedure for whipping egg whites?9 d6 Y# z+ q# A% z; E1 }
下列哪个步骤是不是正确的蛋清搅打程序?! ]+ X# `& J; Q( |
A:Allow to rest before use. 允许休息后方可使用。- y8 R' ]& `. s/ C! _4 R' |/ T
- m& @( Y4 o5 D2 Q' m% w- _( ~
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# z5 a1 ~2 |) c  ?A:56g and 63g 56克和63克9 g6 H, G* q, [+ s9 V* e

$ D( ]+ @" h2 G' ~( P. ~' c4 ^66.Evaporated milk is a concentrated milk that is produced by removing
: C/ b# R, G  b, g1 [- j1 K" Q$ [炼乳是一种浓缩牛奶 是去除什么做的9 S! o+ }% L6 e$ S* ^
A:60% of the water 60%的水
, O, H- N  O$ j$ Q9 w2 R
7 n  ?" {. C5 T, V  x8 P( }67.A method of cooking that transfers heat through a liquid or gas is:) z4 S" R; Z. D& w" w3 V
一种烹饪方法,通过转移液体或气体是:
( p+ I2 j8 D; JA:Convection 对流: C1 f# \" z! Y+ S: E7 z# X( C/ o

( V$ T" z) A6 Z68.The cooking of starches is known as  烹调的淀粉被称为1 {( G5 c6 n2 W) ]
A:Gelatinization 糊化+ t( o' {; @- Y+ a7 D0 d3 E4 \

! l1 u+ O% d$ s9 `0 R+ Z& S69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* ^1 f+ S. y- C; U
A:Braising 烤! e/ \) x4 W9 o6 R# p/ I

$ S' |% _+ L! b4 b70.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:
- q4 R1 a- o) [8 NA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* I. t9 b6 b, u6 J
/ \2 {0 ?& q- @+ B4 N3 P! ?$ O
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
" }' B+ T+ \8 z7 kA:Fumet 原汁. z( X9 G5 P' `! V  t# c
% G& ^5 ]$ O9 X4 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
. A  p% o, L1 TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 _& U; _6 q  v/ ?# y/ q2 Q( \) {- j, q2 @
73.Which of the following is a principle not used in stock making?
4 B* T' q8 K& K& K7 F下列哪一项不是用于制造高汤(低汤)的原则?3 C1 H. C% _5 m, Y" {& {
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
4 R9 Z) V; W6 FA:Remouillage 法语熬汤; @& [) r, h; I
http://www.haibao.cn/blog/post/176242.htm
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