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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。
' n( B$ ]: O! }* A- _5 K  _) |  O" w1 \3 C7 b9 V& L5 C1 |
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。0 A& s6 K3 E7 p7 q5 T4 Z
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
4 b* r) x! o9 e- S& E8 C7 W; x1.Which of the following methods should be used to determine doneness in a New York steak?  F6 n6 F6 l$ P5 h
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)/ s3 U5 l+ n. y  H: l, ^) @
A: pressure touch. 压力触摸7 n, D! C9 w, _7 X& [. L6 ^# P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  g! Q/ a' A; e: A6 s- F% n2 k
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. u9 k/ J/ G! i+ n; r. |
A: acid  食用酸' Y4 q% q( a4 I8 n: I
3.Vegetables are major sources of which of the following nutrients?
3 I2 d( ]2 I# R3 T2 h6 Y* K9 ^5 T蔬菜中包含的主要营养有哪些5 S, o) W$ ^) v# e+ Z! g- e. q  W
A:vitamins and minerals. 维生素和矿物质。
% i1 p8 F8 U; _; B9 [7 {4.Cauliflower is commonly served with
* p4 `* ]! E  H* L( x- Y% E. E花椰菜(菜花)最常见和那种酱汁搭配
0 j( S" M0 ?+ Q7 h3 {! KA:Mornay sauce. 奶油蛋黄沙司
0 R% H6 r2 [+ M( X' W4 t5.Which combinations of products are found in pie dough?
' O  i5 X, g* [9 N1 I4 K4 I) Q! \. s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 _# w, ?" L6 t- \/ k4 k4 X
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 Y( S2 z. n4 h& P6The French term for mussels is 法国语青口(海红)叫什么
4 d, ?0 j7 M1 `7 C+ Q- Z9 RA:moules.法语青口,海红. L1 L' Y2 T! \# y4 ^% Z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ I+ f# R1 |( P6 V
A:faintly fishy. 稍微有点似鱼味
: L8 v/ u' x% p+ s* s6 J- D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ H( S$ L0 _" J. n  ?) bA:2 days. 2天+ |2 t/ T3 B4 t
9.What are the principle ingredients in ratatouille?
8 T' z" i/ b7 ^" G. [9 _, |炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 ^0 H  z! ?/ ^" a2 RA:Zucchini, eggplant, green peppers, onions and tomatoes
/ w# C) m1 e: l; e4 d9 E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( O6 k0 z6 s) J5 o+ f! R: k9 |10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 I4 f& v" z& tA:cook food in quantities that will be used up within 20 to 30 minutes.1 g) r, F. ?8 p4 ~: |; V" l
大批量烹煮食物要在20到30分钟内( D) v4 {$ A) f; d6 d
11.What person has the authority to issue a Health Permit?5 i' n- E9 B* C0 X
谁有资格颁发健康证(卫生证)。
- D+ u7 _0 L9 W/ Q6 {: AA:Medical Health Officer.
4 Y0 m+ r% k0 ]' i医疗卫生官员。- D: p/ _6 L, }$ o7 _4 Q# @
12.For what period of time is the health permit valid?# n, S' ~+ @5 m9 G) q7 K/ f. j
健康证的有效时间是多久?6 ]- P  H( P& V+ L. ^
A:12 months.12个月8 ?2 M4 A8 Y' U/ A# _- `% n: w
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ i9 j% j* G/ n8 @
在食物和饮料准备区,通风系统换气的标准时什么5 P, E$ \! C. W; G3 c0 Y
A:08 times each hour. 每小时8次4 v- p" D, {6 I
14。The minimum temperature for manual dishwashing in the wash sink is: ^4 d) `2 E+ ~' L; A3 [/ B
手工洗碗,洗碗池的水温最低多少度?
1 ^+ T! \) k  Y' q/ BA:110 degrees F (43 degrees C). 43度
4 v0 ^! ^+ O! O15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; Q5 |% {" w. B; v2 y4 i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 H( a7 T. R0 q& t4 FA:180 degrees F (82 degrees C).  82度( \: C9 @% p8 R! N9 ]* e$ P
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 @$ p- H; I0 d& J: v& ^3 {+ M+ h用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ q, q$ m/ y% H
A:en papillote.  法语自己理解- [$ f: ]# D5 h/ v
17。Wing or Club is considered a, ~. S5 R4 q, d1 {) q( L# j$ I8 A
翼和CLUB 被看做是一种...) m5 j0 O+ l7 e& [* _$ q
A:Bone- In Cut     带骨切
1 f% b: v' T+ q18。New York is considered a   纽约牛扒被看做是一种: Z0 E+ p9 A2 R5 @
A:Boneless Cut     无骨切# `' H3 x+ n; p& L! w
19.In general, a court bouillon for freshwater fish will contain
( y4 H4 S! K8 z% i+ W( 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
0 z+ n3 Z: u. D: TA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; L' w* V# ~1 V0 H9 K! B% ?
和做海水鱼同样数量的调味料和香料
  t: s2 ~5 p# t- s. `" s20.Anise is very similar in flavor and appearance to
, C; I3 ?, S8 z/ W3 ], R八角和下面的那种原料有相同的味道
* v5 ~+ h% K9 d9 JA:fennel  茴香3 k5 o- ~/ M( \  {1 ^$ h& A
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- Y( p* a+ s5 j  b+ i+ L; ]5 x下面那种原料更像大葱且有平面的叶子' ^3 Q0 M( G& {7 g
A LEEKS  似蒜葱 (这边人叫京葱)0 ]9 {4 [3 N- X6 H3 ~  w' l
22.Which of the following cutting shapes refers to a small dice
" M6 k  u/ @9 {( r1 ]" l下面那种刀切形状指的是很小的粒(末)
: ~' w7 q2 `9 H# q/ Z; M7 d4 eA:Brunoise. 法语: 粒或者末,先切丝在切成粒。! F6 c8 l5 Y8 L0 ?; R
23.Oil is added to the water for boiling pasta in order to! n) M/ Q( o: J
向煮沸的pasta (意大利空心粉 )中加油是为了
( j; S& E" A( YA:prevent the pasta from sticking and to minimize foaming action.6 K) P/ V# K8 I# E
防止面条黏合并降低发泡。
, O* }; \, _) Z+ z. w: @24.Which pasta dish features pine nuts and basil?/ I* G$ j  U+ q: e
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& J! ]' u& n: |( y3 ]" _2 F
A:Pesto.一种绿色的意大利面酱
! g, Y$ {" N. L- n1 m1 k1 k7 s# ~2 ohttp://www.tianya.cn/techforum/content/96/563836.shtml4 M5 O1 V' R* e* N+ F8 _) D
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25.Which of the following is a spring vegetable similar to spinach?* ^$ V+ U# `0 ~3 d" }
下列哪项是一个春天的蔬菜类似于菠菜?
9 Z( l+ [2 x# D* F% XA:Sorrel. 酢浆草。
( R0 l9 r' x8 r  @. o; Thttp://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?
理袁律师事务所
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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:
- g. o6 j9 L6 ~$ m; |1 A! ^" z哪位厨师最早带来高水准浮夸的美食
; M' s6 V1 D  rAAntonin Carême 人名 安东尼·卡罗美
5 K# ~9 J; S! U6 r; Z! }4 A' {- s9 z/ ~( h8 l
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! a4 A+ y! q; Q3 y$ ]' [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: {% [4 M8 K7 J! P: @! f( [
A:Cast-iron stoves         壁炉
  `. W* k& A' u* ~' g+ Uhttp://www.usstove.com/products.php?id=6+ ]1 S/ w  Q* d0 y
  a  s9 A- a' H4 w1 o
28.The French term used to describe the roundsman, or swing cook, is:
. Z4 d) ?& o1 t( F* F/ }法国术语,用来描述roundsman,或摇摆厨师是:
. i& j& ?# ?( S: m; Z6 sA:Tournant   图尔南4 J1 s) v+ d5 R. _
! O  d9 Q+ d8 R; j; [6 o* d- O
29.Another term for the wine steward is:
  B1 ^+ y; g: C! b6 X# F葡萄酒侍酒师的另一个术语是:
( K; |0 f* a3 Y9 H: K+ m# O6 pA: Sommelier 侍酒师
8 [) q0 t) R' Y$ N6 o+ G5 R! Z
8 s% H+ s9 `  Q; @! p30.Molds, yeasts and fungi are examples of a:
% D. x: R. a% V2 _- q霉菌,酵母菌和真菌是一个神马例子
3 l0 o( A' H  B* h: e! tA:Biological hazard 生物危害  G) N" T! y( a& U) p2 @' O: T
" n0 W: f. Q% v* k- I# v
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 `  ^8 X- A, `/ V- G: M! ]9 n$ K根据加拿大食品检验局,食品的危险温度区在多少之间:
( N& z1 l6 }# D3 I9 i3 y! QA:40° and 140°F (4–60°C)     4-60度
( |" t3 q2 Z/ f
; f8 o- t6 X+ _, K) S32.All bacteria need the following for survival:
8 q) g0 z+ P1 E3 r5 M- X所有细菌生存需要以下哪些内容:
' Z# V! T$ F. VA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) b, m8 X! R/ p' r
( H* ]! Q% J% D; `0 G. N1 l$ @
33.Which of the following correctly represent critical control points in a HACCP system?( f. W4 A  w8 V3 P% ]& j. T, Z8 k
以下哪项正确表示了HACCP体系的关键控制点?
, B8 ^& m/ y' I( n5 n: F* ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 b* g2 J( e/ i. q2 U# v: f8 A9 a& U- J食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 T& ]8 Q7 G* c7 g+ k( G" ^2 i$ t2 |3 S+ @7 e% a9 s
34.Which of the following is not an example of a carbohydrate?- F2 k2 P% f, H7 e) e3 R0 A
下列哪一个不是碳水化合物的例子?$ G2 g* K" v+ C% ~  e  P; Z
A:Essential nutrients 必需的营养物质. a+ M  Q* D1 S! G- Y* t  N
* [/ ~8 |8 J9 f- f4 {; `
35.The process by which a liquid fat is made solid is called:( E+ X  r# ?/ ]  y
液体脂肪做成固体这个过程叫什么( Q. v% H0 l( {" \9 I' Q
A:Hydrogenation  氢化& [( u9 k( g1 h, z

, e% P% ?% ?& D5 Y; C+ t36.Which of the following is not an example of a fat substitute?$ f; A. W2 O1 K. g
下列哪项不是脂肪替代品的一个例子2 E# t+ @& d* @. r$ ?
A:Acesulfame K  安赛蜜K表
* }( U$ U( d9 ~' W
3 A3 I4 o( {  D  P37.Health Canada requires that a product labelled "fat free" contain:
8 }7 j/ h; {& c7 V& L( s! c2 R, R加拿大卫生部要求的产品标有“不含脂肪“包括:+ a0 h, d) U) T0 m: Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?, z& F+ X" C" }: q+ h4 u" Z
下列哪项是不相关联的转换配方问题?
$ Q$ N5 v: K9 j  ?% J% wA:Unit cost 单位成本
* ]* e9 [* y" P/ {) H, G4 X
2 H6 y; _+ a& l39.The condition or cost of an item as it is purchased from the supplier is called:3 H6 ?8 \) E: o/ }, a9 g% t; Q
从供应商采购的物品的品质或成本叫什么+ r7 I, z4 O7 J. B
A:As-purchased cost 购买的费用7 S- p0 t0 W6 S% {, Y# }6 X. m

; {; h- o& J, _3 d40.The amount of stock necessary to cover operating needs between deliveries is known as:# u' Z' |! I: G6 M% R4 ^# w
在新货到来之前用于日常所求的必要库存量叫什么7 e/ t5 |- l* h9 u7 h1 C
A:Parstock 基本日常最低库存) I  V" {2 h  k+ I% \/ j/ i% n
" ?7 T- m' T- U" m% @1 |
41.Which of the following abbreviations is used to describe the proper rotation of stock?" H7 T4 u- s8 k2 E$ r* D8 M
下面那个缩写是用来表明正常库存流程?6 x0 M! n7 ?; w! X$ }( Z
A:FIFO=FIRST IN FIRST OUT 先进先出1 _3 N4 L0 j; Z2 X& _

: B/ c; o+ i2 R# W9 s42.Which of the following knives is used to turn vegetables?) n1 ?3 c5 i; ~" S  c5 T& c3 ]
下面的那把刀是用来打开蔬菜吗?5 d4 I# i1 y; V" [+ Q5 d. q0 w
A:Bird's beak knife   鸟嘴刀: p- l2 O! m) t! V0 S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ f$ c9 V1 x  _+ S. M' S: M# S( e5 Z# l0 C/ Z& v9 z' H
43.What is an instant-read thermometer best used for?
5 A4 y* ?+ `1 g; K2 j即时读温度计最好用于那方面?* k1 }( d2 Y! e* s( d
A:Checking the internal temperature of a roast 检查被考物品的内部温度" T: _- C% L* j9 \
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ ?1 y6 _# b. _9 O  A
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 |/ W: A$ K/ @( T: l
A:Cast iron 铸铁! l& O! D8 V7 i) x) l6 J

2 ^8 |0 J2 H7 K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% {& I5 |0 _* ^! @5 s; o4 B; M, \7 Q
哪件装备下面有一个可移动的碗和一个S形叶片?
9 G, h' y+ B' wA:Food processor 食品加工机- ~! S' \- T4 D" `
http://www.google.com.hk/search? ... iw=1263&bih=572
: A# {0 a) o; L# H  R- D  e+ y0 k4 M! I( Z' u- o
46.Which of the following is not a rule for knife safety?5 C+ M( }& |* T( b4 [5 O1 W
下列哪项不是用刀的安全规则?$ w: ~3 j' G4 ~- \/ }9 v+ S4 x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 M: D* Z7 w+ j2 M4 |9 l% p: U

0 N. F+ Z+ W! q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: q  N2 t8 X6 C0 I0 W& N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 Z7 z" _5 a) EA:RondellES . {9 D0 v4 @8 ^6 R# X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
2 O( t9 ]7 @* `1 S- s6 a  P下列哪项是切成小方块用于汤的装饰?4 C+ \! N, a, H
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ E7 w+ W# G  ?  J5 K6 o$ @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# o" S- t" p* 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!!——2 ~* K( v" r2 L2 o6 p9 I* E
A:Gaufrette , W, e( `, R" R# O7 a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 N' e' s& X; q& L) L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' ]$ |2 |: b# {; `: ^! j( }5 J: c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 q+ `2 A- |2 V) M  [
% F% T7 u7 O) w8 Q, g. H) Q0 e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  S) H  @. _  v
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)
) B0 h0 @" a  JA:Cilantro 胡荽叶 香菜$ s' X& r; \2 V6 u9 y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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1 n8 M  L  }4 F  X* c- B1 Z60.Allspice is made from:
+ e1 S" E$ d0 P) t. ~( T+ X" _ 多香果,  多香果香料是什么
7 U* Q- A% {. @' W4 M, }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( ~8 q1 o8 Y. _* b- cA:A dried berry 干浆果6 \* h, l+ N1 d

1 ^2 f3 @2 x6 p0 a6 O; K61.Which of the following are used to make a sachet d'épices?
# Q" x9 o; p- a/ C" b下列哪些是用来做香包德épices?
- h, [# ?7 P0 [( jhttp://www.sachetcatering.com/  a# |/ f7 l& }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 c" }; Y8 ~0 V" j3 |4 ?& Z
5 V. Q/ m( p3 R' b, q62.Which of the following condiments are not soy based?8 u0 v: I- D) Y  ?4 {- i  o2 c# f
下列哪项不是酱油调味品的?
* f. f. _! l6 c  VA:Wasabi 日本辣根7 v0 P7 l. Y# b+ E1 B

* f: K( B: P8 Q% }) [7 v  r6 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 e' S' X4 b# u( U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:
! T( a3 \. U# ]0 Z* K- OA:Pasteurization  巴氏杀菌/ |( {" H: x0 ]5 j3 C
- H- R) B  h# S2 Y! P! H" R$ L
64.Which of the following steps is not the correct procedure for whipping egg whites?
3 g, C1 w+ C8 Y下列哪个步骤是不是正确的蛋清搅打程序?, u- }1 E7 ^) Y% f5 g# X
A:Allow to rest before use. 允许休息后方可使用。& K; g1 {: P- k5 k6 P$ x2 m- ~1 }" B

6 n) D# t" |% s" Y& P65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ X' r' q0 @* u5 @A:56g and 63g 56克和63克
0 [& K: r  n/ h" a  {
  j% [, x. k. }: k8 x66.Evaporated milk is a concentrated milk that is produced by removing4 b7 f- `- a% P$ I9 u
炼乳是一种浓缩牛奶 是去除什么做的
1 g3 _! C0 d9 h: }6 aA:60% of the water 60%的水8 @$ n2 O+ Q8 d5 |

' c3 n% V- B/ t' c; K6 ~67.A method of cooking that transfers heat through a liquid or gas is:
& W7 @- g3 n% \$ C- x+ ?0 H一种烹饪方法,通过转移液体或气体是:
! {9 v3 W* x" C. `, ~3 ]5 `A:Convection 对流
- T  k' q% h: J- K" `( W( y9 Z4 |$ W: _1 w
68.The cooking of starches is known as  烹调的淀粉被称为
6 @8 _% Y% W) H7 oA:Gelatinization 糊化" ~1 \7 b2 B+ N; t
) m" ~4 b6 `# W" w$ \& P
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. u" _% [6 [$ b4 r8 Y6 V8 }A:Braising 烤; M; O& p2 B0 X2 M! n1 _% `- Z& o

! g) P1 i* @# b  `3 Z, _6 v8 d: T70.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:
& [' w, X; a% `3 V1 g  b2 {% tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ k# w, o) p4 A* r
! u. v1 {7 s( O: y* H/ _1 H+ 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- I$ k6 y' i' I3 V
A:Fumet 原汁
6 W% t% y6 G: m, |! V) O4 W7 N' N  Z" Z, ^0 J# j* O- v& f
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
, H% }( L+ B7 N0 T( f  i9 kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
1 M' T' z0 B2 n
9 u) |( b& Y* u4 P+ h  C/ ^' v2 P" F73.Which of the following is a principle not used in stock making?- p+ y3 z/ W/ M% H# M" w1 v. p
下列哪一项不是用于制造高汤(低汤)的原则?
. h* H: T9 n4 a; r; Z9 UA:Start the stock in hot water.开始在热水中操作
* x5 K( W% \- o) l1 s  p4 c
6 h% F6 F5 |- g74.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
# W3 h9 `/ k9 C5 T9 kA:Remouillage 法语熬汤
6 |/ o# T8 h/ _1 ^& r( D2 Khttp://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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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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