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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。
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! N9 D" P& N& t* Y9 e9 Q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。1 [. H  |9 [( d- |4 |0 D
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! _2 g0 |* o0 Z/ }. B
1.Which of the following methods should be used to determine doneness in a New York steak?
) x. H+ ]* m# q& G+ G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)
8 n8 s- W' p9 E8 AA: pressure touch. 压力触摸/ H% z) O6 B9 P) }; q0 a! v7 n
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ B' @/ U" l  `* o1 Z: H6 F
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
+ r/ g* X) h! B9 a5 t5 \, wA: acid  食用酸4 v7 N" F2 P) E1 l( W: h
3.Vegetables are major sources of which of the following nutrients?' S" s# w" c! ~: E/ d1 u
蔬菜中包含的主要营养有哪些
/ k6 x& ?0 \  aA:vitamins and minerals. 维生素和矿物质。2 |% i- b' M. g
4.Cauliflower is commonly served with
1 a8 H- ~: R- _1 d7 c& e! o$ o花椰菜(菜花)最常见和那种酱汁搭配/ \1 H" }/ S6 o( Y  N
A:Mornay sauce. 奶油蛋黄沙司! ~. @4 o6 p9 R" h- ]
5.Which combinations of products are found in pie dough?( p' l$ V5 y0 `/ e5 E
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
9 R2 [6 ~4 Y9 P. r- x  F1 PA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! K2 g* c' I/ @; K$ Z8 D5 q6The French term for mussels is 法国语青口(海红)叫什么  U1 E5 W" {7 h! J" ], H, P, v; D
A:moules.法语青口,海红
8 X9 u7 s2 Y/ U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ V4 _3 s, n3 y7 U
A:faintly fishy. 稍微有点似鱼味
+ }0 u* Q8 {6 y+ \) ?5 W8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 ^& o, w8 c7 d: i$ k" lA:2 days. 2天
: e- B2 U6 A! h+ v, @9.What are the principle ingredients in ratatouille?
7 D$ b7 p) J+ Y% A炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- D8 k/ }8 w; A9 D
A:Zucchini, eggplant, green peppers, onions and tomatoes8 k" q( F7 F# i' |8 l  q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" t# L) {$ l+ G: }, B, e7 A10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, h  e$ n  k+ I* K, a# c. uA:cook food in quantities that will be used up within 20 to 30 minutes.
" \& S) b4 T+ o9 I大批量烹煮食物要在20到30分钟内+ F3 c& K+ v6 ~" I% r
11.What person has the authority to issue a Health Permit?
3 k$ @7 j" Q" d  L5 `谁有资格颁发健康证(卫生证)。
6 v6 r% u: @% l% MA:Medical Health Officer.4 t' Y0 L7 e  Y6 r% P) Z8 o  s2 u& ?
医疗卫生官员。
/ F2 O3 H; \/ ?* h/ c3 a12.For what period of time is the health permit valid?! z$ J. m6 @9 N/ t
健康证的有效时间是多久?" o7 T5 u/ ?* d7 K5 B  G
A:12 months.12个月- i2 }9 K( _5 _- p
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( ~8 b7 e5 \+ p) ]* x! o
在食物和饮料准备区,通风系统换气的标准时什么
% ~3 m4 Y: P4 U0 P/ ~5 z$ LA:08 times each hour. 每小时8次; z1 W& o5 Y) ^3 |. A; Q
14。The minimum temperature for manual dishwashing in the wash sink is
4 m4 z' _, P9 ~& U5 U' ?) p  w" V手工洗碗,洗碗池的水温最低多少度?
# L& p5 c1 L6 \( H; r; d6 M+ rA:110 degrees F (43 degrees C). 43度
2 l, W1 U0 [+ m6 `' Y" Y) Y' e% Q; d15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( @4 t& |8 \5 J; P' u  C  Q& w; ?用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- @! [9 g5 D% g! xA:180 degrees F (82 degrees C).  82度- E5 }  ~6 f3 W, ]* K' n7 S% U- ?0 C
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! b, f8 |7 Q0 z$ N
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) H7 q1 J' ^8 `  M8 C& b2 m; G
A:en papillote.  法语自己理解
9 {- Q  F: V8 M9 U, ^$ ]17。Wing or Club is considered a
9 |" s" f  [+ d% ]$ `. x. |翼和CLUB 被看做是一种.../ ?# H7 g  T: d# k7 G
A:Bone- In Cut     带骨切0 w5 y0 m7 ~1 H$ Z
18。New York is considered a   纽约牛扒被看做是一种( H& x* D& n$ _! x- f; B0 J2 l
A:Boneless Cut     无骨切
: `! O4 p$ T6 ?8 v19.In general, a court bouillon for freshwater fish will contain
5 }6 Y+ a% p( _- G- y# v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
& e  _5 z* @4 X5 fA:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 g) D# b% J9 C. M6 u2 L7 t! }1 `
和做海水鱼同样数量的调味料和香料* _6 F' O6 O$ v4 z' X. Y1 E$ Y" [2 x
20.Anise is very similar in flavor and appearance to; S2 W+ ^0 d* T
八角和下面的那种原料有相同的味道. ^4 _3 V; o0 N5 O4 J& C0 Y. R
A:fennel  茴香) H8 O! y& m! U
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' N/ t" W# d' L. D1 `8 W
下面那种原料更像大葱且有平面的叶子
# d' m. c: N$ m. M- m4 dA LEEKS  似蒜葱 (这边人叫京葱)
9 ]. Z! J/ i' f4 B) n! W* [22.Which of the following cutting shapes refers to a small dice8 {0 f. w2 B- ?! k* U
下面那种刀切形状指的是很小的粒(末)/ C% d2 i* U. u* E: ^8 U9 v" b3 v7 ?
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 c/ |, c2 l2 L7 w
23.Oil is added to the water for boiling pasta in order to
6 d. q0 Z* O  z) E% x, y向煮沸的pasta (意大利空心粉 )中加油是为了
+ u0 H' s8 a) vA:prevent the pasta from sticking and to minimize foaming action.
- N: o' e* {! v防止面条黏合并降低发泡。
% U# j1 y; f) ]5 z2 `. I24.Which pasta dish features pine nuts and basil?3 n7 \/ y8 e3 c$ y- b) I
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ t* D0 O- |  u- A
A:Pesto.一种绿色的意大利面酱 * n8 {- L3 p7 R7 U/ F
http://www.tianya.cn/techforum/content/96/563836.shtml% {) T  Z! G1 ^( N  j
% h" o. \) D4 ^) G4 b$ M2 I
25.Which of the following is a spring vegetable similar to spinach?' B4 ^7 p' n# Y3 y% t9 l; Q6 j
下列哪项是一个春天的蔬菜类似于菠菜?5 k7 u, w! Y/ B* z, W+ {2 g; s4 q
A:Sorrel. 酢浆草。
: S; [3 k9 \1 Q: n# \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?
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:" K$ a5 g3 m/ d; K! \
哪位厨师最早带来高水准浮夸的美食
  |  M0 v; V( m# V: SAAntonin Carême 人名 安东尼·卡罗美. g( J* M0 ^+ z0 K/ e" O3 d% S

3 I# m! i. C, F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 U5 z2 j7 U9 M5 x, F) P
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ {+ P9 f  \' T* p& d
A:Cast-iron stoves         壁炉2 g; A+ y# n8 x) V1 t$ f
http://www.usstove.com/products.php?id=6) }9 [7 M7 P6 E: B6 |6 A; V3 x
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28.The French term used to describe the roundsman, or swing cook, is:
; A4 w1 t( O# B0 U% i5 @8 A3 p法国术语,用来描述roundsman,或摇摆厨师是:
5 Z+ t$ {" `1 R& J  k" o9 m% g7 _A:Tournant   图尔南
3 e& u* ?+ K# n/ D8 d, W3 Y) x" Z
29.Another term for the wine steward is:
4 B% F4 u- f+ Q7 k9 r8 j葡萄酒侍酒师的另一个术语是:5 n: n; Y, y: U2 C
A: Sommelier 侍酒师4 K! T4 l  b$ V
1 B2 V( U0 x5 G
30.Molds, yeasts and fungi are examples of a:$ l; S8 h' x4 ~* m) \
霉菌,酵母菌和真菌是一个神马例子$ f4 n, W$ U$ \0 i. I/ x
A:Biological hazard 生物危害  w/ V' x5 x; V/ @
/ z0 @3 v/ o& E: O; s& S/ D, b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% q: Q5 Z( @# X根据加拿大食品检验局,食品的危险温度区在多少之间:  y# q" x6 \- A$ G/ k* I) w
A:40° and 140°F (4–60°C)     4-60度/ p( f7 J0 n/ c3 f0 ^/ c
* w0 L4 d3 P: C( I$ w4 Y  P
32.All bacteria need the following for survival:
4 p1 F1 y. H9 [1 d! S所有细菌生存需要以下哪些内容:
; {- |# K/ K; O* xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( n+ K' Z( k8 S
( u% W3 P$ X5 F& P
33.Which of the following correctly represent critical control points in a HACCP system?/ J1 c6 n" D! `
以下哪项正确表示了HACCP体系的关键控制点?
$ e* p4 c. q0 JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 K% Z- r8 j) n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- k; ^9 C" h1 X. h; S5 E6 C, f; S& X8 Z# l6 r
34.Which of the following is not an example of a carbohydrate?- u  S* M; u- E
下列哪一个不是碳水化合物的例子?
+ l, ?2 K" B# `6 I3 o% A3 ZA:Essential nutrients 必需的营养物质/ }0 k! r2 }& M, z& ?

  s9 X7 H( ~2 W) a' n3 H, |! v35.The process by which a liquid fat is made solid is called:
& V: V  o+ W4 k5 r液体脂肪做成固体这个过程叫什么
2 M+ P5 H; V! _# |) }' w/ R8 lA:Hydrogenation  氢化$ A  ^# i0 z( q$ T# ]% i
# d0 c5 H3 w2 a& e8 Q9 ?
36.Which of the following is not an example of a fat substitute?& K/ `$ O- |# @  T( a. U
下列哪项不是脂肪替代品的一个例子* [( v& k5 ]3 G" k
A:Acesulfame K  安赛蜜K表
2 z' N# u" e- V/ ^9 W( g0 D/ Z& P, r! F, |9 t7 J% M- L; k% T
37.Health Canada requires that a product labelled "fat free" contain:
; p5 H' b$ \% @$ p3 I5 Y加拿大卫生部要求的产品标有“不含脂肪“包括:
* F* i0 s, w2 X3 J/ DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) ?$ r0 _4 ?- }% r8 B/ j

4 Q) Z9 u( v! ?: G% U8 w: Q38.Which of the following is not a problem associated with converting recipes?/ K; U( ^( l3 G0 ]1 l1 X6 ]5 W. N
下列哪项是不相关联的转换配方问题?- q; l6 Y0 H( z
A:Unit cost 单位成本% O3 v; S+ u6 `) A. [$ C
% Y7 P% w* @' Y0 }! B1 b# j
39.The condition or cost of an item as it is purchased from the supplier is called:
) U" M) R- J* l9 g  s; Y- }从供应商采购的物品的品质或成本叫什么
$ d6 Z2 y, e, J; C; n% z& I3 q8 nA:As-purchased cost 购买的费用  t1 N, @, r# C! h

$ T' Z) Z; D1 C. L40.The amount of stock necessary to cover operating needs between deliveries is known as:* b4 _+ q. g# Z) }7 [, @
在新货到来之前用于日常所求的必要库存量叫什么
; I: A6 O: E4 [  l' |A:Parstock 基本日常最低库存- ?$ h" m1 c0 Q0 Y, l+ `
( G) k  d- B" c1 C  A+ b
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 y6 w. F+ |  O( f5 T: V5 e% y1 ^
下面那个缩写是用来表明正常库存流程?& q, z4 m8 ?# L
A:FIFO=FIRST IN FIRST OUT 先进先出/ a; j+ W1 ^! ?1 b7 {

9 r# z" i( a7 x9 H( o42.Which of the following knives is used to turn vegetables?
  b: Y, b4 e; v  D下面的那把刀是用来打开蔬菜吗?
. _' I* h* A5 j) y6 k/ I. OA:Bird's beak knife   鸟嘴刀
- |2 p9 l. f3 Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 L  r5 ~) A; u: Q' s& ]1 G( y

1 v9 k' v0 v+ A$ e2 ~/ ~$ U43.What is an instant-read thermometer best used for?7 L1 {* H5 {. J6 `* z* B) z
即时读温度计最好用于那方面?6 H, R. _3 _4 l' Q. J
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 E1 x' g: s  l4 l5 |' m: a1 Z. J: o1 R
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) n% v  s! D6 [+ b1 Z1 P! E, \
下列哪些金属材料受热均匀,通常用在铁板而且非常重) Q& i5 u( X- ]  J3 q
A:Cast iron 铸铁
2 l7 s! p9 j; p# {* R% U
" Y- D, I$ O9 C& C$ i5 ]' [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- y" h1 a1 u9 K( v9 L哪件装备下面有一个可移动的碗和一个S形叶片?
4 E% d; P8 @) }A:Food processor 食品加工机& E8 O3 z2 b3 s; l. H
http://www.google.com.hk/search? ... iw=1263&bih=572% \7 _7 u- }3 _' l

" o8 H& c- Z* P2 T) {  v46.Which of the following is not a rule for knife safety?* v9 R9 K  e/ x
下列哪项不是用刀的安全规则?- z% t1 ~9 s. B/ ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 H4 M& Q+ H: U& b' _0 c5 F

: k* @5 q. R  x! q- v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  L" l6 l% t4 R- ^9 `, f# Y1 v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 a) C' e, M# t2 U0 F) I3 r- B8 K
A:RondellES
( b: e1 n4 o6 F+ U) @% J, thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. G) K9 ?3 i( U/ l2 z# D- v3 y) R- ~& o( m/ w9 j
48.Which of the following is a diced cut used to garnish soups?, J: f2 `  ^- m1 g4 I0 z  W, Y( k
下列哪项是切成小方块用于汤的装饰?
1 ~; Q* H6 R: Q' hA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! g5 p% J) ~+ z! E$ M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: U9 q( R$ U6 v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!!——
: s9 X: l2 O4 n! X5 }2 E2 r* n: k* k* e4 wA:Gaufrette
" ^" D1 U. t" {3 }  a2 Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: G' c# B, a3 j4 K( B1 Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. t( p' n% h: |) }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 P  O) c7 F2 G8 ]+ B& ^1 j3 \: Q1 E3 ]- R' @2 _) [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 r1 K; p( n* z0 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)0 j, [$ v2 G) P/ V/ z
A:Cilantro 胡荽叶 香菜, k% t- m- h! p
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
, d2 K1 v; Z% z, ~ 多香果,  多香果香料是什么
" k5 @0 q# @- B9 L4 @http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# L8 Y# V; z. i  k& E# xA:A dried berry 干浆果
/ \! g2 Z- w& K) d4 e
. |# R+ g# L- v% [" g, h* l61.Which of the following are used to make a sachet d'épices?/ }& r/ ]: Y# W: O- Q; a  `1 m; l/ i5 Q
下列哪些是用来做香包德épices?
+ H+ B( r6 `  s! jhttp://www.sachetcatering.com/
6 ]5 b0 @9 }0 m, z/ oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" C4 A* _7 ]9 r
7 s% V: T& i9 U' w/ _/ @, K$ k, H62.Which of the following condiments are not soy based?0 R1 x4 r; e% q4 w7 g
下列哪项不是酱油调味品的?8 q# U; J3 f8 j2 \! N' w" ~4 @
A:Wasabi 日本辣根
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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:
8 {* c4 t5 F( ?( Y! ], H6 {" ^# M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:4 T: p9 N8 ]8 S& e# L
A:Pasteurization  巴氏杀菌
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) T8 |8 `5 A- M64.Which of the following steps is not the correct procedure for whipping egg whites?
' p7 A% S* v8 G  g下列哪个步骤是不是正确的蛋清搅打程序?3 m( N5 Y$ @$ m3 I5 @, }
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 G: _" R  L( o4 ~6 ]. c* H0 gA:56g and 63g 56克和63克! B5 q* j: h. m4 r0 U/ U" |/ f

7 z/ W5 k, h% v, W2 |66.Evaporated milk is a concentrated milk that is produced by removing
, a- o1 e4 ^  B4 P7 V8 y  |  X炼乳是一种浓缩牛奶 是去除什么做的# _: n9 q% b/ H& r8 X/ J
A:60% of the water 60%的水6 ]) }/ V8 u0 \" ~

/ A+ f5 e( r% |: {) O5 @  U0 M67.A method of cooking that transfers heat through a liquid or gas is:
- e/ o6 u+ }2 p3 s/ s/ R一种烹饪方法,通过转移液体或气体是:% |( Z* _7 x. f6 R6 l/ q% W
A:Convection 对流
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. C+ ~) q+ u# Q6 E+ w4 S68.The cooking of starches is known as  烹调的淀粉被称为
% z; \' B1 `3 u7 @1 J) @. ~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?) \  [2 G6 K& c
A:Braising 烤: t( w) |2 \- i6 ^  |1 X/ r
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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:6 E3 X& X: B7 f1 s% }& k& R
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
4 B6 h& z$ \" R( HA:Fumet 原汁
, x& ]. c: P% G9 d. W( [) L6 f( I3 Q( a. e9 f4 ^  Y2 x# G
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 D0 m5 c: U" IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 |2 k$ {. _* ?' g8 _1 b/ {73.Which of the following is a principle not used in stock making?; @1 R+ y. Y1 \) N7 M
下列哪一项不是用于制造高汤(低汤)的原则?
8 Y7 M- S3 u+ lA:Start the stock in hot water.开始在热水中操作
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5 z/ _+ w6 m3 ?0 o* |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
1 D( m( @$ Z( i1 ~A:Remouillage 法语熬汤
) l% }" f! O5 Q  [4 D+ K3 ~6 ~  nhttp://www.haibao.cn/blog/post/176242.htm
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