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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。, s9 G! l; ?/ ^9 s

4 ^  s' N: B/ N  Y" R+ P0 y. A8 N  S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。
' I: {# h4 c4 V- e5 D$ e0 D' x2 A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
理袁律师事务所
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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9 Y; p, _1 ~  F
1.Which of the following methods should be used to determine doneness in a New York steak?
0 y4 y0 l& J0 J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( l1 Q( ]% ?* g1 O; uA: pressure touch. 压力触摸
9 j2 T& Y; o* W$ W* l. U2 V- n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* i1 V) g# l. |3 J3 x" U& w
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
( A" H2 M* W3 G% z: w# L# AA: acid  食用酸
5 z$ a# }5 k' \& Q6 g3.Vegetables are major sources of which of the following nutrients?5 T$ s7 J% z1 L9 g
蔬菜中包含的主要营养有哪些7 y  c+ ]! p3 b/ `# ~- Y
A:vitamins and minerals. 维生素和矿物质。, B1 Y) e  g( g
4.Cauliflower is commonly served with
" v  Z" Q; f# p. x3 @花椰菜(菜花)最常见和那种酱汁搭配
/ y, C. c- i/ n0 A, `9 @A:Mornay sauce. 奶油蛋黄沙司) y4 y' y$ i2 [) ]/ X
5.Which combinations of products are found in pie dough?% I2 k* M1 s& H9 V. `4 r4 V
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ ~, p6 K! e+ S
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ f6 `: z! B, }  c8 H/ t6The French term for mussels is 法国语青口(海红)叫什么7 O4 V4 f+ M! d# E0 }" h
A:moules.法语青口,海红3 @: N$ f- ?3 I
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: j( m* u( Y0 |& K! a' o, [' F
A:faintly fishy. 稍微有点似鱼味! T/ S* d, l  x/ Y9 A
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- ]6 b  a9 S& P( k; x& P3 BA:2 days. 2天% \* t3 n7 }* G* ?: V. _
9.What are the principle ingredients in ratatouille? + G6 E/ J0 U/ v+ e3 F5 W
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' O2 e( T; r- Q. g# ~A:Zucchini, eggplant, green peppers, onions and tomatoes
- S4 j3 b: R  g, M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ S, U4 J  C! h8 G% A+ T8 x
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 e2 j5 r- F! I, F. t4 f* ?A:cook food in quantities that will be used up within 20 to 30 minutes.8 m( v* s* O# ?& D8 M. {4 |9 O
大批量烹煮食物要在20到30分钟内
! |9 b4 m+ t! z8 q/ M; R11.What person has the authority to issue a Health Permit?
4 G" P4 q8 v: x  n7 o, x. D) {谁有资格颁发健康证(卫生证)。
1 A# u* F) }5 F  M- I4 CA:Medical Health Officer.
: N5 n6 p: w$ F4 {' J) K医疗卫生官员。/ J1 Q) k' I& V6 I5 A: n; v: _
12.For what period of time is the health permit valid?
& T5 t9 `; G, N7 g" h健康证的有效时间是多久?
2 v" [( h$ i. u& w3 B, r; rA:12 months.12个月( W+ g+ P  ~) `8 I
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ p8 s8 y+ j$ t3 c* I! c: O在食物和饮料准备区,通风系统换气的标准时什么0 D( Z: l: c* z
A:08 times each hour. 每小时8次
% A9 I& a, {5 v# A; l8 y3 M5 Z+ I14。The minimum temperature for manual dishwashing in the wash sink is* U5 K% `6 b# S) j) m
手工洗碗,洗碗池的水温最低多少度?2 b! }) R0 n' X, H% v
A:110 degrees F (43 degrees C). 43度
; b$ |; j* M" \# x15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ U. d/ f: s, F: B0 {' |
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ b0 ]7 Q: R5 TA:180 degrees F (82 degrees C).  82度
! ~. c( [8 |: [5 e: f9 G9 @5 E# m16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ I! ~7 u8 H  L- c  k  F: Y* @) _用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) x- |  e/ ?" G& B9 q: g
A:en papillote.  法语自己理解% U9 z+ h0 i8 P( \
17。Wing or Club is considered a
8 ?- l; Y! b* U1 V* V. P' u翼和CLUB 被看做是一种...
1 O7 b! F0 s! ^* D7 P  wA:Bone- In Cut     带骨切! U$ Q& f2 ]: Y. c! h; J" M
18。New York is considered a   纽约牛扒被看做是一种1 r5 X) y& g# K/ U6 S
A:Boneless Cut     无骨切6 P5 E; N* b6 y- {3 B' O& ]; z( c
19.In general, a court bouillon for freshwater fish will contain0 ]' p) X% e5 I% z6 ~) s: b! B
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
* I6 r4 y9 n& a# p( O5 \# q: @# f$ rA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: u7 Y% w; |& M, O, |* d和做海水鱼同样数量的调味料和香料
1 d- \5 G9 _9 ^" J6 ]20.Anise is very similar in flavor and appearance to
  R; y& _# j4 [八角和下面的那种原料有相同的味道
" B- Q* V# o- Z* fA:fennel  茴香% U8 k. I! k2 P2 O( g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 a/ {8 f' t7 g, e下面那种原料更像大葱且有平面的叶子
8 ^/ r7 I4 ^# ^' }- g4 e2 Z, \# rA LEEKS  似蒜葱 (这边人叫京葱)
- I% e4 W2 X2 i8 ]2 c, G22.Which of the following cutting shapes refers to a small dice0 W, i6 ?' v' r4 D: U* p* R2 r
下面那种刀切形状指的是很小的粒(末)
+ B2 n8 L/ y+ f: F  dA:Brunoise. 法语: 粒或者末,先切丝在切成粒。: m& x9 z3 ]6 ?) R
23.Oil is added to the water for boiling pasta in order to: T7 q  O; \1 r! I: M
向煮沸的pasta (意大利空心粉 )中加油是为了
6 c4 g5 l$ p) K+ I% R5 L7 XA:prevent the pasta from sticking and to minimize foaming action.
) L+ P- h; b4 `. A防止面条黏合并降低发泡。5 _5 z- _! `2 ?4 f
24.Which pasta dish features pine nuts and basil?1 I/ d$ E# C) C8 t
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: @2 P9 A; f5 }- N' z5 FA:Pesto.一种绿色的意大利面酱
0 W2 ^! N  v- U! G/ ghttp://www.tianya.cn/techforum/content/96/563836.shtml
$ {. X% h8 x( ~6 f8 \9 N. i. `' u, a% U, j
25.Which of the following is a spring vegetable similar to spinach?
7 O) g0 N+ {# i9 n# Z* Q+ a; D下列哪项是一个春天的蔬菜类似于菠菜?
2 v/ _1 S7 E3 y7 ~A:Sorrel. 酢浆草。. H" j" y, t% Q# B
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:* P3 L9 J8 y9 a" v; c
哪位厨师最早带来高水准浮夸的美食
& S& x2 E! Y8 AAAntonin Carême 人名 安东尼·卡罗美7 {9 H2 c2 F' Z1 j0 S
5 t  m' b2 B/ ]: H* T. W: j
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 B0 m4 h1 f; C( c4 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 。9 y- F. t& \2 y7 ~( s
A:Cast-iron stoves         壁炉  S& q2 J3 z6 J2 l( @( r" Z
http://www.usstove.com/products.php?id=6# Q8 d9 e$ K- f( p0 t
. h' f3 f9 B' K' Z
28.The French term used to describe the roundsman, or swing cook, is:
" I% {* c" ~$ c! U; Z3 M6 k$ R法国术语,用来描述roundsman,或摇摆厨师是:
. O/ B8 ~0 t( Q1 l. r5 kA:Tournant   图尔南
4 P6 o5 G$ j0 V1 i
5 D9 {9 @' R- [29.Another term for the wine steward is:6 f: V: `' d' y( t. v
葡萄酒侍酒师的另一个术语是:" A% C7 F/ B" U  t6 s7 q' T
A: Sommelier 侍酒师
& `& ]( C& D- }+ S1 \8 [; Y
5 V6 W1 Z$ W: u6 a; r: I0 m% T30.Molds, yeasts and fungi are examples of a:. ^0 b% z% a! T8 \) A
霉菌,酵母菌和真菌是一个神马例子
" q0 f" n% w+ u! m+ Q8 @A:Biological hazard 生物危害
! B( \8 L% [& e: N! z8 \
5 C. _- n/ ], @' `  E) G) J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- S5 o7 D) Z- E8 O
根据加拿大食品检验局,食品的危险温度区在多少之间:6 o$ k$ f" _) B2 w+ @6 Z
A:40° and 140°F (4–60°C)     4-60度9 w! h( V$ v- t" M. ]$ O7 ^$ q
* Q' w* d( M' V0 ?) C: a6 w# R
32.All bacteria need the following for survival:" b+ U- |1 K7 [
所有细菌生存需要以下哪些内容:
2 T" c6 ]( e0 M2 _' `1 B: h. EA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 t- u( \) S* u: x: C1 S) z# F
- ~5 L" V! }' j  p0 T) U2 i( Q
33.Which of the following correctly represent critical control points in a HACCP system?. M5 j4 W' W" I( ~2 N* d0 R0 I! Z. }
以下哪项正确表示了HACCP体系的关键控制点?6 V/ [  Z5 y" n( E+ F% T+ E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; ~7 |$ Q" {" o. l; @# o9 G8 j# Q, E食谱,接收,储存,准备,烹饪,保温,冷却,再加热( [9 {; E' ?& J

' i0 h- B+ ]* Y0 P34.Which of the following is not an example of a carbohydrate?
# a8 C# L$ d2 B! z* _下列哪一个不是碳水化合物的例子?
# E; Q3 d& I$ L% ?. f& ?A:Essential nutrients 必需的营养物质
! o* J. f3 ^$ C9 P2 R, s0 J1 w. {3 i& @! u
35.The process by which a liquid fat is made solid is called:1 k/ I' A$ J. ?; i9 M: V
液体脂肪做成固体这个过程叫什么9 o( Y+ O" v( D) t7 N7 k) C. B
A:Hydrogenation  氢化! t( W1 j" e2 Q
4 L" b9 ^6 u, W/ N
36.Which of the following is not an example of a fat substitute?
+ z6 B2 y. ]; I# l3 w* P6 k下列哪项不是脂肪替代品的一个例子
. \6 i$ s; v- pA:Acesulfame K  安赛蜜K表8 I7 M! ^4 ~: g% \

! [5 h7 q1 S! S% _! V* K37.Health Canada requires that a product labelled "fat free" contain:
4 U" m: T  P/ O8 ~7 }) @1 r加拿大卫生部要求的产品标有“不含脂肪“包括:* F  d( e0 X0 w2 k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 i5 z  j0 H+ c) R0 x# D% l
  l  C& z" m# B; t+ W# ]
38.Which of the following is not a problem associated with converting recipes?
( `: p9 F0 e* L% ?3 k& X$ L下列哪项是不相关联的转换配方问题?6 g9 n3 c& T" A- b# z
A:Unit cost 单位成本
" _5 g- F: S+ U9 L3 d, A
" P) l4 e$ m6 C# s- n8 G, Z4 M/ q$ u39.The condition or cost of an item as it is purchased from the supplier is called:0 z- Z! ]/ J. j7 g5 c" N- d% p
从供应商采购的物品的品质或成本叫什么) i5 D* z# y/ s% j
A:As-purchased cost 购买的费用/ F% a5 x  k4 z7 h
# G! W- C' w! W( A$ V7 C) s
40.The amount of stock necessary to cover operating needs between deliveries is known as:- u. `( K- p# b0 @7 D8 C
在新货到来之前用于日常所求的必要库存量叫什么; v4 P/ y( {" ^! n0 M
A:Parstock 基本日常最低库存" {2 |' H* u; ?- n6 u+ j

& O( Q( j; p% u/ ~2 _41.Which of the following abbreviations is used to describe the proper rotation of stock?
# T$ `: d$ {# L2 ]' A4 K. J下面那个缩写是用来表明正常库存流程?* v9 `% `: j5 `9 [8 q
A:FIFO=FIRST IN FIRST OUT 先进先出. ?  E* H, R$ {4 ~" y& T( c: f
5 ]. T+ @/ J1 T$ F; A! b# P( H
42.Which of the following knives is used to turn vegetables?* ~& e; R3 e8 r$ O9 J4 B" F" Q
下面的那把刀是用来打开蔬菜吗?1 V0 i: m$ M( {; z! T& T3 [
A:Bird's beak knife   鸟嘴刀* R! Y7 j4 q' e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 i* f. X# G! `% _7 t+ S0 `: y* j* x3 m8 q
43.What is an instant-read thermometer best used for?
% K- I" n( F+ `* r/ ^! Y$ v即时读温度计最好用于那方面?
4 z6 O" Z( W! K1 `& UA:Checking the internal temperature of a roast 检查被考物品的内部温度+ f! J6 p6 x0 ]6 a( B+ r2 m+ }# e) a

( U- a. j) |& j! N+ H5 H* U! N& }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 {9 \; o3 D. a) s3 x; I6 d
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 h( b7 y3 a6 J: q' l* H
A:Cast iron 铸铁/ a; v( d  p4 d, V) m7 B

9 Z7 M2 C5 w8 V! `% S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, k" b& f, \& k& A5 ^" s6 h
哪件装备下面有一个可移动的碗和一个S形叶片?" v" A3 L5 U& R: B
A:Food processor 食品加工机
  q/ e8 ]" r/ u8 B3 ^3 _( nhttp://www.google.com.hk/search? ... iw=1263&bih=572
5 i. f9 a* Z: W9 m! M6 N
- `# ^6 h3 u1 C) C( k46.Which of the following is not a rule for knife safety?
1 I8 B! ]' J1 u' E" A- ?下列哪项不是用刀的安全规则?# D9 d3 t# z0 d8 W$ }+ {5 k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; O6 _- z4 {5 T$ h5 r3 l( S

" s3 h4 U, S  h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: U: H2 T. O7 Q; k* f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' ^- K8 H  k9 s7 M1 S% ~
A:RondellES & t" z; G  @9 H) y# e# c  i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, K6 _; C! ?$ P/ H: b8 o6 Y% r3 x3 P: l9 y2 _/ r: |' j
48.Which of the following is a diced cut used to garnish soups?
" G9 [8 ?. U! D6 P& J9 O. Z下列哪项是切成小方块用于汤的装饰?
6 K6 e. ?/ a2 g6 h' mA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- \: k$ L1 c# \  a6 T6 {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) d8 I  i9 a" j! 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!!——# `7 n. P! G6 [. o) P5 z
A:Gaufrette 4 @4 B4 L2 [0 E7 K, }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  u9 S- D+ e+ v- i+ D* x1 Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. n- N9 G  p+ A. R' e! {0 \5 ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- G" N* D0 [. h+ ]
! w/ x  `# p% F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% x, S5 X7 Q- s) 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); k1 V$ p, |* \7 d! Z
A:Cilantro 胡荽叶 香菜' ]5 I1 O. O: j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 c- r: R, |7 {; d( {
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60.Allspice is made from:& N% O5 t& [) \/ M
多香果,  多香果香料是什么
4 [$ k% O- X6 e& E# P8 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! O6 R7 l0 h. B/ iA:A dried berry 干浆果9 T5 ?' r" D# W% x" b

# |2 ^5 [/ X& F3 \61.Which of the following are used to make a sachet d'épices?
  h. E3 I9 J( Z6 Z) P8 B* s: h下列哪些是用来做香包德épices?
. O$ P3 y2 a* {2 }1 dhttp://www.sachetcatering.com/
2 [6 ]& a$ w0 L+ F5 y9 M2 @* Z6 bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: V9 y6 d( _/ w# B6 ^/ c( G

1 g/ |, m3 H! L7 J7 B' V62.Which of the following condiments are not soy based?$ i+ L" b2 Z( S, ?1 I8 y' w! o
下列哪项不是酱油调味品的?
0 {3 W2 Q- U9 }3 G( tA:Wasabi 日本辣根* A) i0 R  B' S% S9 K/ m

4 \0 {' z" y' b3 i) @/ y7 s5 Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% K& S: x/ y! b/ j2 X  b& [
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:/ s  W) g: N- r3 w' I
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?
2 G% H* V- L. v  K+ D: |下列哪个步骤是不是正确的蛋清搅打程序?
* V* Z2 c' M. N% R0 GA:Allow to rest before use. 允许休息后方可使用。
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# m0 }3 t4 }$ _& o7 ^65.The weight of a large egg is between:一个大鸡蛋重量介于:& V5 M& u" g0 i" z4 i
A:56g and 63g 56克和63克. }4 z# v* A( v
% ^; z3 `2 O+ G) ?* o5 _
66.Evaporated milk is a concentrated milk that is produced by removing* j+ H9 N* P" d. N7 F: \4 Y
炼乳是一种浓缩牛奶 是去除什么做的
5 \" v5 c, w6 D* g1 h" ^A:60% of the water 60%的水# ?" p% _7 y$ `& ]; I

) A3 J5 [: ]3 }8 ]% v/ G+ c67.A method of cooking that transfers heat through a liquid or gas is:5 E8 Q1 K, w+ x
一种烹饪方法,通过转移液体或气体是:# k) {0 F  c/ E1 |+ J5 F4 w
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
; u' X' Q) V" w) g2 KA: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?3 U! [  z6 i5 v' a6 ~' l- d6 H
A:Braising 烤
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7 @( g* p4 {( j/ O7 Q: \, |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:, a4 N0 u: q' g1 F1 S/ }/ W' J
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 m& B2 H4 J; W# T/ \0 d
* F! @% B* z0 Y. L% n' w
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. v/ u, N+ a0 }- m3 [
A:Fumet 原汁
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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7 j8 c5 f- X6 o$ |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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* F8 m$ O* N& p7 I# v+ S! _73.Which of the following is a principle not used in stock making?- O: I) e) Q9 ~7 g* l) l; W
下列哪一项不是用于制造高汤(低汤)的原则?
6 |: I4 l! Q) pA:Start the stock in hot water.开始在热水中操作$ e+ M( E4 M* m

/ ?& ?7 _( @8 O8 ?# _9 F" }1 [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
/ C( F( K4 `7 q8 k1 a1 tA:Remouillage 法语熬汤
4 D2 C; W% u+ p& k' U9 T/ |http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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