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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。
5 v: Z& S7 X. @. q3 j6 B/ u) C4 T' O" j$ ^2 ~. o1 L
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。& o! H- u/ P  ~
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
! F6 J4 D6 v$ A1.Which of the following methods should be used to determine doneness in a New York steak?) f5 {4 n% m5 C8 T8 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)2 H$ B( @/ |' `
A: pressure touch. 压力触摸
7 j7 H. @$ s% ^7 i2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- ?+ q3 e' H% l7 G/ G5 ^' p1 a
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
. t5 J2 P1 f( E) w5 FA: acid  食用酸
- g0 i3 d. a* B* B& V3 _+ F3.Vegetables are major sources of which of the following nutrients?
- t1 a: k; P3 Q  {3 H$ @蔬菜中包含的主要营养有哪些# p: e9 B1 [) m8 \
A:vitamins and minerals. 维生素和矿物质。1 R: ]/ K: }& o4 {, T7 V
4.Cauliflower is commonly served with% `2 l& I: m! T6 g3 ]2 g
花椰菜(菜花)最常见和那种酱汁搭配
1 O% C% ^8 g7 ?% O# jA:Mornay sauce. 奶油蛋黄沙司
, }9 p$ F( W, U" ?6 e' W+ d5.Which combinations of products are found in pie dough?2 H. q& h/ K( A, g
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ j+ |6 i1 o& O2 p  n
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" _' e8 t( s6 ?6 o$ C9 c$ w6The French term for mussels is 法国语青口(海红)叫什么- }3 r* M. s" U1 x! {$ D- c
A:moules.法语青口,海红
& K# S7 H# a4 d0 x, H0 Q! h3 L7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' s! q5 j1 o$ p  V
A:faintly fishy. 稍微有点似鱼味, D+ w7 a6 b8 \) F1 ^7 ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 D' i2 P* D1 E3 j, q* J0 y- v
A:2 days. 2天+ Z, _* ~6 {- l: X
9.What are the principle ingredients in ratatouille? ( f) X! W) j& W9 x6 V3 h
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& Y4 l0 ?, X8 q  w; vA:Zucchini, eggplant, green peppers, onions and tomatoes0 g4 k. s( O2 t, S
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 L+ V- i) T* d# _7 a* S2 I10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ e  |6 I* ]3 [1 v1 ?2 a. DA:cook food in quantities that will be used up within 20 to 30 minutes.
2 p* a( N* j) p3 {. g4 c大批量烹煮食物要在20到30分钟内
1 x" T: u5 W1 c/ T  q, ^, y5 G. [11.What person has the authority to issue a Health Permit?7 ^) \: B' T: z: Z9 t& f
谁有资格颁发健康证(卫生证)。+ v& Q& B8 N( k
A:Medical Health Officer.
" D8 l; b% ?: l' ?2 p# Y医疗卫生官员。
* b& r1 t, J3 L1 V/ @12.For what period of time is the health permit valid?$ f( e6 B  U. [
健康证的有效时间是多久?- Y# Z- V9 m! B, f9 c) }* [6 U
A:12 months.12个月6 x7 Y5 X5 b1 o  @, r& J' y0 s3 i
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
. ~! ]- ]0 u2 y; I* r在食物和饮料准备区,通风系统换气的标准时什么
6 |6 c, j7 V: V- g  v$ TA:08 times each hour. 每小时8次
0 W+ P9 A5 b* v; Y; |7 h& @14。The minimum temperature for manual dishwashing in the wash sink is
, l- b7 q4 `' V* ?; j手工洗碗,洗碗池的水温最低多少度?
% B; I, h- M# R# YA:110 degrees F (43 degrees C). 43度
+ A7 i  Y7 w0 y1 X3 k& H15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 h+ W& _3 X- a# ?  ]0 Y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' x- D7 v  u9 E* v- Y& Z4 y% l
A:180 degrees F (82 degrees C).  82度$ s5 }( }8 e5 R- r0 u# n0 r0 u
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! O3 d  ?: k' ~用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 ^$ q9 l' P" a6 e' n$ v$ ~A:en papillote.  法语自己理解) E# t4 l2 F  @5 E# V# x5 T! N" F
17。Wing or Club is considered a% {/ n' T# k' |
翼和CLUB 被看做是一种...
. f$ Y# N8 V+ Q. R1 gA:Bone- In Cut     带骨切
& N2 e# k! j. {: S18。New York is considered a   纽约牛扒被看做是一种& _) T" I/ n; b: P8 \
A:Boneless Cut     无骨切5 v/ {2 w  ~( W2 g2 F4 w2 e- \
19.In general, a court bouillon for freshwater fish will contain
2 ~" o4 y# T2 e% q: F, G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( _8 E9 V; p; F1 O& j  v+ y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" }, J( K) t: M和做海水鱼同样数量的调味料和香料
, {0 `$ H, J- t3 J* B: C20.Anise is very similar in flavor and appearance to& ~+ h- b3 |) W* \
八角和下面的那种原料有相同的味道
! `+ |, i$ W- l0 Y( q! QA:fennel  茴香
6 w" u* _* l) U' D21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ S5 A) L. M. d) q0 a) ]下面那种原料更像大葱且有平面的叶子
" n7 S. @* ~" F+ `2 C$ y- G7 SA LEEKS  似蒜葱 (这边人叫京葱)
$ Q$ ]( R7 p# u" p! X  k' P22.Which of the following cutting shapes refers to a small dice, o! J! p, {# @2 \3 u: e& F" [7 d
下面那种刀切形状指的是很小的粒(末)
! F: h8 n" ?/ P- ?+ IA:Brunoise. 法语: 粒或者末,先切丝在切成粒。: c4 O- \) I5 i- D/ J2 x" ^
23.Oil is added to the water for boiling pasta in order to
3 Z8 c% Y( A' g# ~向煮沸的pasta (意大利空心粉 )中加油是为了' p( I3 F; l& x& t
A:prevent the pasta from sticking and to minimize foaming action.  R5 N  E  c" J; X8 x' W+ a
防止面条黏合并降低发泡。2 S2 J" y; E& t. n; u
24.Which pasta dish features pine nuts and basil?) t! `3 n' U( G! |/ \* C
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' f( v/ }" u1 x* E: a' DA:Pesto.一种绿色的意大利面酱   r3 F/ O6 L  x4 P: d4 N, o
http://www.tianya.cn/techforum/content/96/563836.shtml
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6 ]0 K, H0 b  Y2 k25.Which of the following is a spring vegetable similar to spinach?$ O2 m0 |/ r9 v2 c
下列哪项是一个春天的蔬菜类似于菠菜?8 }; F" Y+ S9 R4 `
A:Sorrel. 酢浆草。: H+ E* K2 r' ~" Z& e% i% |
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?
鲜花(33) 鸡蛋(0)
 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:
( R! {9 f. |9 j) M% p6 \哪位厨师最早带来高水准浮夸的美食. ?  D4 u5 m$ R0 e+ C
AAntonin Carême 人名 安东尼·卡罗美
1 W+ p, @5 Z. d# T3 |' Z# C3 ?$ w5 s: }! n' a/ N6 r1 q1 H- w) }3 L. l& u
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. m( y# [/ y# m+ u7 @# J$ H$ v3 p( Q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ n. z" S* L1 t1 n. |' pA:Cast-iron stoves         壁炉
0 e  k1 }1 f; X* Ohttp://www.usstove.com/products.php?id=6
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2 g( P0 @" D1 ]8 |$ C- a( c28.The French term used to describe the roundsman, or swing cook, is:
8 w' [$ V9 T# |! y法国术语,用来描述roundsman,或摇摆厨师是:
; z  g# E5 \+ K0 |7 {/ y$ h" TA:Tournant   图尔南4 [6 p' b6 d: ^; s8 G+ e9 n0 R

$ i9 W- Y; n1 T29.Another term for the wine steward is:4 \( j: w, |4 I# S  f) I$ s
葡萄酒侍酒师的另一个术语是:$ P- n" h; p4 _
A: Sommelier 侍酒师
$ s1 S0 U8 \# e  z! e& }/ \; r, q1 m: |( y: [5 t- J4 e
30.Molds, yeasts and fungi are examples of a:
. B/ X, f0 l  X1 w; F+ S5 D* E2 j$ W霉菌,酵母菌和真菌是一个神马例子" n8 M# [; G' ~; r0 p
A:Biological hazard 生物危害
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: ~! m0 R! U: D1 f/ o( Q" r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 ?: M: r& A1 `根据加拿大食品检验局,食品的危险温度区在多少之间:( Q% \2 d: R* s! T# Y$ v: s
A:40° and 140°F (4–60°C)     4-60度
* Q2 h, [4 x# x* E* T  b
- }4 X- r8 E/ z3 \32.All bacteria need the following for survival:9 g! _& K% C2 H( \) S" m
所有细菌生存需要以下哪些内容:( _8 `; N) {+ B) U( D2 I
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?
% c, ?" V+ ~' I) D" v以下哪项正确表示了HACCP体系的关键控制点?, y9 S& Z/ d) ?# L/ u! z3 j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 R7 R& j$ Q' x! U% v) ^7 c' H食谱,接收,储存,准备,烹饪,保温,冷却,再加热. B4 k* t  r+ ~, w

; u7 X1 u" V3 ?$ y; `34.Which of the following is not an example of a carbohydrate?
7 J  |8 R3 J( h( \下列哪一个不是碳水化合物的例子?$ U# ^5 u  D1 r
A:Essential nutrients 必需的营养物质
! ?7 x% l! }  [; ~: |& ]0 Y' j# O" ]: r
35.The process by which a liquid fat is made solid is called:: u" X) C$ [7 q& p
液体脂肪做成固体这个过程叫什么
6 |6 s* E) Q! I( S7 G) `A:Hydrogenation  氢化
7 I. u' @  n+ R4 O# Y+ c7 K1 ~' A
$ W& a" U9 G" w. s+ }36.Which of the following is not an example of a fat substitute?$ J) o/ c2 \' |4 U$ n" [4 f
下列哪项不是脂肪替代品的一个例子' a) @9 F  i5 M# q& O
A:Acesulfame K  安赛蜜K表  X5 v) R+ l. h+ R: A, L

+ y& |5 L1 ]' W- a8 t37.Health Canada requires that a product labelled "fat free" contain:
+ o5 R4 {( i; s! Y/ q7 `, r加拿大卫生部要求的产品标有“不含脂肪“包括:
8 A3 C# z# q8 U( ~1 H; `* V8 WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- J1 @8 c0 o4 {- t: w

; t2 u- Y* C# m0 s5 j38.Which of the following is not a problem associated with converting recipes?
; K7 Z% S, a3 n$ ~8 b8 j8 i& Q下列哪项是不相关联的转换配方问题?
. u8 t. ~, A4 M: K) y  c. G) iA:Unit cost 单位成本
8 `9 ^: X( l; g+ D& Q
7 t+ w# H9 B' \39.The condition or cost of an item as it is purchased from the supplier is called:7 q. X7 n( {+ j5 T$ p" Q
从供应商采购的物品的品质或成本叫什么3 H: Z$ m; {' s) h, }
A:As-purchased cost 购买的费用0 Z6 n( {, s( \# _& E' q, j2 W
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40.The amount of stock necessary to cover operating needs between deliveries is known as:. p: m1 i6 `  Z. |
在新货到来之前用于日常所求的必要库存量叫什么- `; i  I6 @" C9 H& s3 W, K
A:Parstock 基本日常最低库存
% F. q# E9 K+ a' j$ D" b: r: \% Y' m) Z. o, v8 @: T
41.Which of the following abbreviations is used to describe the proper rotation of stock?- I1 C7 P1 @( }% J4 a6 q
下面那个缩写是用来表明正常库存流程?* F2 S5 N, o+ L) b
A:FIFO=FIRST IN FIRST OUT 先进先出; W7 x  o1 v! e" c- |1 k
, c, R/ o1 S3 b- `# u* l
42.Which of the following knives is used to turn vegetables?
7 D) i4 J! W9 X' |8 R- Q0 ^下面的那把刀是用来打开蔬菜吗?
6 R0 j! Q1 W  n! t0 _5 \  v* ?9 xA:Bird's beak knife   鸟嘴刀6 ~8 ]* w5 [" c: {( a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ \7 \5 n1 w3 p% W$ Z
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43.What is an instant-read thermometer best used for?3 F$ t- d& D8 g2 C
即时读温度计最好用于那方面?
: G* O. I  r4 P* aA:Checking the internal temperature of a roast 检查被考物品的内部温度5 @( V, k: M, \6 c( ^* v8 k

4 Y$ y) k2 l; f1 ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 \! p* `- c6 E9 e$ y% \( i下列哪些金属材料受热均匀,通常用在铁板而且非常重' G- O# I/ H) B6 K
A:Cast iron 铸铁. G/ {" u1 V+ _0 a2 }

( _3 x5 W* w: N( y) Z  ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 s6 d% L. l9 b* F/ g2 S哪件装备下面有一个可移动的碗和一个S形叶片?
* z. b7 K9 n: N( w, f% fA:Food processor 食品加工机( `7 e( G9 R  n" Q+ U- G8 l
http://www.google.com.hk/search? ... iw=1263&bih=572
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7 p, `$ ~: i  ?46.Which of the following is not a rule for knife safety?
7 Y! y% e/ ?( X, V# Q* v$ H' |下列哪项不是用刀的安全规则?" a3 O9 u: _1 _+ f/ s9 V* F& c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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. C3 [" c9 U9 D7 E; c7 Y( P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! R# b1 w9 W! ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; H# I1 U3 k+ P7 F) ~: g) r! jA:RondellES
0 h: O+ P! |( P0 Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 k' Z0 v7 o, x! {0 d" I

8 M  Y4 B5 q3 m; {' u# F* O48.Which of the following is a diced cut used to garnish soups?& x- }( i) @& |3 [. @) p" a1 B2 d# N
下列哪项是切成小方块用于汤的装饰?
& R8 `4 i' W' ^7 O3 dA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, N7 S" e/ b$ t* n) X" O% y& s, b+ H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 d, w7 }6 \2 x. C. n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!!——& b- a: S+ C9 J3 n
A:Gaufrette 1 l- j0 v3 D7 {4 ^0 Y( i  M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: p) o8 `+ E8 ~- ~+ c4 Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 W8 d7 }% G; z/ C& eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* s- z+ M2 ~$ t( }
8 p' e/ f6 @8 A- z. ?2 l  O3 [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 x% y/ c$ D  t( k' Y( U
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)
4 M8 o) i/ t$ c/ h7 G6 E& Q* ]A:Cilantro 胡荽叶 香菜
0 U8 p3 j3 @1 [# f7 n7 [2 M+ s8 thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# x0 r. O+ z, |7 {60.Allspice is made from:
- q) \& h; F; s 多香果,  多香果香料是什么1 _; g. }$ C/ p( |7 ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 B, I: o/ Q0 V8 e% kA:A dried berry 干浆果
1 M3 g* P& t6 c  q' r: q
" g7 f% _) I8 u2 j6 Y" Y3 z61.Which of the following are used to make a sachet d'épices?
" L. v8 Y) I9 z3 K4 H6 U* T  B! _下列哪些是用来做香包德épices?
- b$ G3 _  `+ f: `% s, E: ]1 n9 shttp://www.sachetcatering.com/; R# G' |) N0 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ g) J( k! q8 ]( ]0 O8 w; m: _
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62.Which of the following condiments are not soy based?
+ g1 M$ u0 F0 h4 l$ e  k) P下列哪项不是酱油调味品的?
6 b' {6 w; `% v* j: X) k6 d$ PA:Wasabi 日本辣根$ K# g4 f; \% p* R: d' k. c$ W& r
( Z0 c/ S  y3 y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) [% y* Y* f8 k' c: N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:
& q8 B0 u9 {8 SA:Pasteurization  巴氏杀菌
: d) }2 v' \3 U; y  q* s
( o9 G; L7 E# o# m  d/ j2 c64.Which of the following steps is not the correct procedure for whipping egg whites?
, S' C0 j  f* @! I8 x* ^下列哪个步骤是不是正确的蛋清搅打程序?. d. R* s& N5 |: \
A:Allow to rest before use. 允许休息后方可使用。" k: v& r4 e" H% S! z/ U

9 I( V, [' q. {+ t9 d, v; _65.The weight of a large egg is between:一个大鸡蛋重量介于:/ |. {9 |" c2 J: U
A:56g and 63g 56克和63克
9 W/ j9 h- i1 h& O6 V& s
, S" D/ `6 }4 H9 ^( D6 ]% {66.Evaporated milk is a concentrated milk that is produced by removing! r! ]" [9 l6 j9 L8 d- j
炼乳是一种浓缩牛奶 是去除什么做的
# m( |2 g0 {: g* @) VA:60% of the water 60%的水7 {& U' }$ f- y* T* Y+ L
" n! a4 P, Y0 u( y% y7 o; r0 H
67.A method of cooking that transfers heat through a liquid or gas is:% S) U' i7 h# ^9 Z# q8 P- T5 r$ \
一种烹饪方法,通过转移液体或气体是:
5 `8 b: n& z$ x, X- I  C( FA:Convection 对流( ^1 x7 v' s, M  M" F' \

' B6 s, o$ f3 x' h68.The cooking of starches is known as  烹调的淀粉被称为+ _1 [7 b, A$ O5 Y$ m8 r
A:Gelatinization 糊化
4 t0 e$ f. E* A% f4 Z& `% l* I
. u  J; ]9 k4 Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( d/ ^. l% s4 Z7 k7 o
A:Braising 烤, w" g$ W" i# H( q5 q
& k' H; R% ^7 M0 |
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:
& u8 |6 N& q8 |# J% eA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ d; e& g- l. S- o3 ?4 z0 `) w: g- Y4 H5 q- |3 x* M- i5 R
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 U# m3 M* @( R8 L6 D4 U1 z
A:Fumet 原汁
( G. ]; z4 W; j# Z7 }9 r- z/ T' g' k! p
' T/ p. h( e: |- z5 R2 M72.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
/ ~. ]1 E9 H; o# ?( aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% g- A) T' H; u

. ~; B# G# l" [" ^73.Which of the following is a principle not used in stock making?. Z, `, s# y0 z9 [) Z
下列哪一项不是用于制造高汤(低汤)的原则?: u& R9 C6 x+ X
A:Start the stock in hot water.开始在热水中操作. W) L$ @$ N! b1 U, M7 ?4 Y5 I
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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* `+ Y/ M# P( |9 B* Q
A:Remouillage 法语熬汤
% F1 ?/ A& r3 Shttp://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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