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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。
9 m$ k3 h' H+ s5 M3 x+ W
) T% B  @6 @( q% K) ]2 N! Y8 @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。
' t. L3 m) G& j1 k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- z. }/ V4 J4 S( E5 q2 z, Z
1.Which of the following methods should be used to determine doneness in a New York steak?
6 }6 n9 _; `0 u+ S( r$ F6 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)
: U2 D$ c! w  U' t$ uA: pressure touch. 压力触摸8 ^9 w  J7 D. C8 o) ~2 t
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 i7 |& n3 l* K& }9 o1 {4 H$ W, Y* ^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
* m' D* S* c1 B5 f! O! S6 C; MA: acid  食用酸8 O( W2 h2 t) A( `
3.Vegetables are major sources of which of the following nutrients?$ {0 k7 l8 M5 Z' h- Y
蔬菜中包含的主要营养有哪些# ~7 }& p$ x. Z/ H/ c
A:vitamins and minerals. 维生素和矿物质。
" v3 F* J* W7 n3 n, r4.Cauliflower is commonly served with
0 o, ^& k+ m3 T# ^; Y4 X6 q6 b* T花椰菜(菜花)最常见和那种酱汁搭配
7 y6 ?9 B7 O" G1 cA:Mornay sauce. 奶油蛋黄沙司
+ f. F+ I) x) F3 ^$ t: c5.Which combinations of products are found in pie dough?) ~' w) X. [' m0 u/ 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??)
* h# p2 ?) m" O1 oA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" F) X. n/ E1 w2 z; |
6The French term for mussels is 法国语青口(海红)叫什么0 a. j& i" Z/ U6 @- x/ R( y
A:moules.法语青口,海红  i* r& H. ]; ^+ w( j4 }- a* |% _. o
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* c3 s2 E, ^( o( g# T* m  K
A:faintly fishy. 稍微有点似鱼味
& \3 M' K# u& p6 D# z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' X* [# k+ l; C- D) |. l
A:2 days. 2天
4 S. j$ Z0 i8 E0 b' F2 A1 A' s  K9.What are the principle ingredients in ratatouille?
6 |, j* ]' ?! D# E2 r3 [% o炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)" D; A' u/ \& Y( U5 `) q, z
A:Zucchini, eggplant, green peppers, onions and tomatoes/ W, Y; ^9 o$ W7 \0 g. S! i2 T5 R
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). |. Y' i! S; ]
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; W7 ~2 [$ u; P8 a9 J6 Y& S( p" LA:cook food in quantities that will be used up within 20 to 30 minutes.  u" Y# y& S% t& p
大批量烹煮食物要在20到30分钟内
! @, o8 y3 o+ Q5 [11.What person has the authority to issue a Health Permit?" n3 T4 ~# [# u$ |& k
谁有资格颁发健康证(卫生证)。* H& q& q* ^: W  ]; A
A:Medical Health Officer.
3 Q" W1 P, I8 ^6 F; p+ y5 B医疗卫生官员。2 o) @. m9 N) R1 y8 m+ X0 e" ]
12.For what period of time is the health permit valid?& K' d7 m& [0 i# N1 s& S/ y5 |/ G
健康证的有效时间是多久?
, k+ X/ `: F; O- A+ p6 s  ~A:12 months.12个月
, B" T3 I' R( I9 m5 t7 w13.In the area where food and drink is prepared, the ventilation system must be able to change the air) J  t5 F/ W. c
在食物和饮料准备区,通风系统换气的标准时什么* o& B4 ^, f, ]  J# t
A:08 times each hour. 每小时8次6 ~4 D$ I/ B" P9 `' z( I: B
14。The minimum temperature for manual dishwashing in the wash sink is3 A8 k) v: o  p$ b- e" ~4 W! K
手工洗碗,洗碗池的水温最低多少度?. [0 P0 h) E4 e( H# r) {5 W
A:110 degrees F (43 degrees C). 43度2 O( r# O% I$ O
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ s$ s+ q( r; J5 a' M/ u+ n
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( `; t3 C1 k5 B7 P$ A
A:180 degrees F (82 degrees C).  82度
( C7 {* q5 `. p% z0 B4 e16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. ]# @" A; S& j2 u( z9 a
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理): w/ c! s. p% a( C3 y
A:en papillote.  法语自己理解2 V' p4 }, y% _0 q) ^- n" p
17。Wing or Club is considered a
: y) x5 z# k- ?0 a% ]# V翼和CLUB 被看做是一种...
' m- s% J2 J) r% d8 NA:Bone- In Cut     带骨切
8 n; o# R) x2 p) P18。New York is considered a   纽约牛扒被看做是一种& T$ d, z: u% d  }
A:Boneless Cut     无骨切4 W, w$ T- V, h
19.In general, a court bouillon for freshwater fish will contain
+ O4 g1 k' {9 P( d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
- V( b; e5 O1 }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, K/ B  d* _+ f! w: O8 e和做海水鱼同样数量的调味料和香料$ E# q7 }1 e1 r+ c; C: ]. {
20.Anise is very similar in flavor and appearance to3 f5 y. d* E" u& ~6 r# V2 ^5 t* \# z% X
八角和下面的那种原料有相同的味道, M+ a: |& r! F; r- H- }# w) ]' x
A:fennel  茴香" C( \3 A( e! j4 e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% }: e! X1 o* o
下面那种原料更像大葱且有平面的叶子
  l: l" ~. S- O- l# WA LEEKS  似蒜葱 (这边人叫京葱)( e% }+ X# E+ e( C, z8 L
22.Which of the following cutting shapes refers to a small dice+ a! [  M( ^8 Q* x: p
下面那种刀切形状指的是很小的粒(末)
) U" ?  {& D" n9 v* @! [  D8 QA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 J; Q7 h) C1 d( Y0 U5 h23.Oil is added to the water for boiling pasta in order to# J8 B& ~8 h. t; y
向煮沸的pasta (意大利空心粉 )中加油是为了. U/ j- l& z2 ^5 E
A:prevent the pasta from sticking and to minimize foaming action.
& l/ R) v# ?) r4 k* x防止面条黏合并降低发泡。
3 g  v9 F1 y' i+ t5 a0 b0 D; H2 ?. H( b24.Which pasta dish features pine nuts and basil?( Y' R  S3 \8 _
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% h$ |- z1 @$ U6 e. h. _( V8 n& ^
A:Pesto.一种绿色的意大利面酱
$ r9 X8 l* @8 }8 Xhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?: h9 @* W! Q% W! r3 t
下列哪项是一个春天的蔬菜类似于菠菜?( s' ~( D; y  S$ j2 U
A:Sorrel. 酢浆草。
+ x2 b6 u0 E; @8 yhttp://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:
2 M0 s/ p1 z, o+ I  x$ N1 K7 V哪位厨师最早带来高水准浮夸的美食
3 Z$ X5 r2 U+ }7 u7 aAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ }3 m/ M8 @- y4 l7 k4 i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- J  Z/ B7 U$ Y. b+ ]2 L4 R2 V! ^A:Cast-iron stoves         壁炉, b1 Y( s% C3 W2 Q
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:- [0 J# M& f: y& c" o2 g
法国术语,用来描述roundsman,或摇摆厨师是:
+ o5 W+ M& `8 q1 Y5 XA:Tournant   图尔南+ Z4 E) P3 w9 _" ]

0 \# l$ X2 B( D$ ?29.Another term for the wine steward is:
" h% P( y$ l. ?0 j1 H+ N2 h葡萄酒侍酒师的另一个术语是:( s1 v5 `, \& V
A: Sommelier 侍酒师
8 L! h" w# s8 r- D( @) _
( G- j. R* C1 D  A30.Molds, yeasts and fungi are examples of a:
* Q& d  ~7 e; K9 d) O! q霉菌,酵母菌和真菌是一个神马例子! j$ e; ^. h  c. {
A:Biological hazard 生物危害# N5 z7 C  g. r5 \1 g" j/ E
* V; ]/ \" L3 j3 P$ X0 }/ {( _+ E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; S$ b" e/ o& s5 D8 }9 g$ [根据加拿大食品检验局,食品的危险温度区在多少之间:
! I  ^! c) M1 U# L) QA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:0 {" x- h) ?9 z
所有细菌生存需要以下哪些内容:
: F- r2 @& _+ F9 d! N: DA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值9 e* [/ X) t8 v( W' |, L" M
, r' w- C8 y" O# R
33.Which of the following correctly represent critical control points in a HACCP system?% j! o; o3 U9 R- v
以下哪项正确表示了HACCP体系的关键控制点?) _: h% [% G) m. I' y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 e9 x" a. G* g0 C) `9 B6 ?; C+ C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ Q8 w7 ?4 q" x$ ^' @% N8 N; n

7 G5 E: F3 {/ e34.Which of the following is not an example of a carbohydrate?- I0 y8 A4 K( h/ ~
下列哪一个不是碳水化合物的例子?
8 h- b, w9 B' |# \& `% R5 V9 {A:Essential nutrients 必需的营养物质+ v$ D' j/ a- @3 U
7 o6 b4 }: l+ c% B! x
35.The process by which a liquid fat is made solid is called:0 m  t* n8 w4 s
液体脂肪做成固体这个过程叫什么; n% `3 P' R6 v/ r1 K
A:Hydrogenation  氢化
6 V) n4 V% l4 y7 X# s& `, p: m: ~8 o4 x6 m
36.Which of the following is not an example of a fat substitute?1 D9 L! Q4 v1 d2 Q3 s7 Y
下列哪项不是脂肪替代品的一个例子2 E0 N/ v. A* z. T  R
A:Acesulfame K  安赛蜜K表
9 ?' u# E. Y4 \$ k" z  V& N2 I
, e$ Y6 _* }; Q' {. Y  ], E8 v: [; `0 J37.Health Canada requires that a product labelled "fat free" contain:/ V5 g$ @1 }, J9 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
! |. ^7 W  C, n. y( VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 N& R2 a/ ]$ d( _: w# W: J5 c0 z  [# |* W# V
38.Which of the following is not a problem associated with converting recipes?* N/ D$ ]9 n2 n7 b
下列哪项是不相关联的转换配方问题?' a+ `& [! S2 `( g- I% ?5 _" A0 |
A:Unit cost 单位成本
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3 P3 R* P3 f$ v$ b1 m& i39.The condition or cost of an item as it is purchased from the supplier is called:
7 k3 u$ v, p' I, `从供应商采购的物品的品质或成本叫什么
8 K& \6 M/ X$ L! T. m; f+ M! [# HA:As-purchased cost 购买的费用: u5 l: R4 T; e. J
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ B6 c$ f; V! y: b3 A
在新货到来之前用于日常所求的必要库存量叫什么: I& U, Z+ I; n* g
A:Parstock 基本日常最低库存
' u9 \( k3 f9 d2 b6 j3 y0 x" h2 U* m  V0 A3 u6 q/ b
41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 h2 \- @1 J5 {0 K- ^# H3 v下面那个缩写是用来表明正常库存流程?  v, X$ K8 ?. Q1 i* _
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?, R# P; G$ X2 ^8 @8 p
下面的那把刀是用来打开蔬菜吗?
+ v3 T, k5 V/ ]2 Y5 h0 W, FA:Bird's beak knife   鸟嘴刀
% A  |+ M+ ?4 r% t! dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; L# ?) X2 Y& w/ C* Q

4 b6 I4 v8 Z. b. [43.What is an instant-read thermometer best used for?+ b* \# E1 L1 B3 U% B  x' j' I
即时读温度计最好用于那方面?; \' W% @' m) r- r& s$ e- n: e
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: M/ D4 }2 ~# N+ n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% S( f; b/ w  e7 ?5 X* Q% D: S: p) FA:Cast iron 铸铁
3 o. U9 q, P+ r  F0 I$ w  j5 a4 b( a' Y( F; z) \3 g. i7 v, m
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- g6 G- B% _' t
哪件装备下面有一个可移动的碗和一个S形叶片?5 m/ `; S* D+ ?: e- s3 q0 n
A:Food processor 食品加工机
4 v" m7 p/ {7 G! [http://www.google.com.hk/search? ... iw=1263&bih=572. O) A* Z! `1 U! X) D, ~' T

  q$ M; W8 g3 R4 r" u46.Which of the following is not a rule for knife safety?6 P$ k2 k5 d! T& L
下列哪项不是用刀的安全规则?
* f) S2 u' J& d- f/ XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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+ L$ Y- {6 c2 q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 C. H) K8 X0 w2 u3 X/ L. B把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. n# J* `) V( q' |6 CA:RondellES 5 h9 H9 u3 ]& D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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, M. m7 d9 h' T9 Y7 n# J- J. o' u48.Which of the following is a diced cut used to garnish soups?9 |6 d/ m6 {! `) j
下列哪项是切成小方块用于汤的装饰?
: b9 v! |. c) O# V7 F& B8 _A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; X, R: s) Z3 {' y4 m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. ]2 t5 c! z( i& D" Y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!!——
" Q9 ~. v1 X: J6 u* |0 K* r1 oA:Gaufrette 4 E" l) j4 c2 Y1 U5 X' R3 o! [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# ~# @9 Y0 {- y3 L7 g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 M0 ?. o1 a* f" A
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% T1 `1 h5 }  K# C+ k

, ?8 D6 e+ P! E& T" g$ Y5 A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ G) I+ _& _+ s& H
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)
; X4 G5 R" Z4 w( kA:Cilantro 胡荽叶 香菜5 A& Q: P3 \" w  b& W6 i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ l! F+ Y" a$ X- k" |  F! E2 O
多香果,  多香果香料是什么3 J& ^- j7 G: o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% c# K7 ^- I' K2 a. {3 y$ E
A:A dried berry 干浆果
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$ L3 u3 f8 e6 x" \0 R61.Which of the following are used to make a sachet d'épices?
$ t; w" U8 X9 ^下列哪些是用来做香包德épices?3 [; A0 j4 w) z) U4 q) Q) \* G8 w0 |# G
http://www.sachetcatering.com/1 z/ D9 R5 }/ l+ `" g$ g4 E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 F: h: h2 n9 ?
  F# p8 L# |1 f* ^1 T# P/ ^62.Which of the following condiments are not soy based?
& o& x3 c7 d) J- t* J+ x( `下列哪项不是酱油调味品的?
% ]' s* a+ n5 p3 z  sA:Wasabi 日本辣根6 y, p% N* t0 k" h/ V8 d& s

( {: z( [2 P' d2 D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# S3 d& A: }( }7 ?+ o7 R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:9 ~& ?5 \0 w1 F& C' I) ]$ }8 }5 \
A:Pasteurization  巴氏杀菌$ y! ]5 w* m# T2 c, K9 `! e

5 u' m" {; q6 e! Y64.Which of the following steps is not the correct procedure for whipping egg whites?9 X0 [' A! k8 @& \( s$ l
下列哪个步骤是不是正确的蛋清搅打程序?
( y6 b1 V" Z+ |, {A:Allow to rest before use. 允许休息后方可使用。& Y' c4 p" ^3 [& N) g
$ M3 l- P& t  u6 p7 e
65.The weight of a large egg is between:一个大鸡蛋重量介于:
! p$ E; N$ y: E' h. r6 i4 Z3 ^A:56g and 63g 56克和63克3 N) ^% L4 `5 Z3 w  Y+ \' ^4 ^
( a4 V8 D& t. k5 r! o( l1 ^! A
66.Evaporated milk is a concentrated milk that is produced by removing
% U8 M6 K" k2 u6 K# e7 C炼乳是一种浓缩牛奶 是去除什么做的- s- m% s: ^4 k2 m
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:! R) G& t; ]8 C* ~, U
一种烹饪方法,通过转移液体或气体是:- y% |1 A/ K( S  N) j
A:Convection 对流
+ ~% ?9 x. a* }0 F8 q: H# n, H, S4 b" h) Q
68.The cooking of starches is known as  烹调的淀粉被称为
. Z! m5 y4 _7 F# h8 J9 b" ~A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 @, q1 c, S" e& n& w6 s- `
A:Braising 烤
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8 `3 m7 Y2 ~+ L/ k( X8 f70.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:) Q% n8 f# ?" P. L
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% N4 e0 A8 D* t+ F) Z
9 g* H) n& A$ H0 `4 W" `! X4 k+ s
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
9 i& }: n* p5 QA:Fumet 原汁. k/ @: P3 Q! [- i
; s2 B9 v( N( S- {! t
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% c3 u4 Q! J+ X$ l# @' b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ `8 y8 E4 z3 ~/ {) y73.Which of the following is a principle not used in stock making?
: Z' ^/ D6 `8 O  H下列哪一项不是用于制造高汤(低汤)的原则?4 Y6 R7 _- c& t/ j' z+ A* f
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
/ r" [- G, }9 ^4 lA:Remouillage 法语熬汤
( V: E" f. O1 Jhttp://www.haibao.cn/blog/post/176242.htm
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