埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9239|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。7 n1 M! M+ c4 a) f7 @( W
6 c6 Z: [% F" W( J) n
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。
( k6 O' s7 M7 V5 I* U6 X  V" s另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
大型搬家
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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8 U$ U# h) ]* ~! U) S0 L% C- J  e% T4 A
1.Which of the following methods should be used to determine doneness in a New York steak?
3 W& k/ D/ X2 s/ P  |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)
5 J- B* X+ Q: O3 tA: pressure touch. 压力触摸
6 @5 Q6 s: w' Q! c2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ X6 x8 z! _& u9 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
; ]0 f2 r  G! z) F) |9 xA: acid  食用酸
1 z$ L$ V$ e# U. L! t$ r/ R9 v, j! \3.Vegetables are major sources of which of the following nutrients?
, Z" |, V% w/ g% l1 o1 c* x) r, h蔬菜中包含的主要营养有哪些
* G" v1 H( i  C8 u9 l) q0 SA:vitamins and minerals. 维生素和矿物质。
, S  }2 ^% b+ m& a( L8 Q4.Cauliflower is commonly served with; k9 s8 r$ x1 q0 J
花椰菜(菜花)最常见和那种酱汁搭配
% |7 J2 h0 ]) D  x1 DA:Mornay sauce. 奶油蛋黄沙司# l% s; r& M: m" C
5.Which combinations of products are found in pie dough?
& F- j" }  B" L1 y& 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??)
. N( N# X# c! h4 }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  ?) A8 b; ]+ |/ Z6The French term for mussels is 法国语青口(海红)叫什么' d3 |# G0 J: Y" v" [# Z# y
A:moules.法语青口,海红  D0 P! \5 g! E6 i" Z! c, j
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 |& @2 ~; ]- c' v
A:faintly fishy. 稍微有点似鱼味" p$ D$ d( W1 t9 v" }( V
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% K) R/ B; e$ e) dA:2 days. 2天/ c0 e- U9 p  O! ?0 C
9.What are the principle ingredients in ratatouille?
2 u0 B' F, {. M7 H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). w) h& m- o! |4 K6 o& H( l, @
A:Zucchini, eggplant, green peppers, onions and tomatoes, d  V( k- ~, C* P, z6 D5 R2 q5 \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 g2 ]' c0 G" e( [
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# F5 p9 {& S: w) o- B
A:cook food in quantities that will be used up within 20 to 30 minutes.
+ G3 \8 D( O/ m9 l3 p+ B大批量烹煮食物要在20到30分钟内
' O& Z9 f" W- |11.What person has the authority to issue a Health Permit?/ H! c4 Q! C$ m3 f; Q
谁有资格颁发健康证(卫生证)。7 e6 J3 t9 _, b1 l1 \
A:Medical Health Officer.
0 c+ w2 D9 S4 a# O1 m医疗卫生官员。
, O- q+ l/ ]7 U4 O' @12.For what period of time is the health permit valid?, `( V* S/ A  l; |
健康证的有效时间是多久?* p% Z. y  f% X3 Z. U% `/ a$ W
A:12 months.12个月" }6 |. u% k; G
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! q! A2 C6 c3 j+ G: e& b9 Z" ~3 r在食物和饮料准备区,通风系统换气的标准时什么$ Z3 `) Y, [$ \& u1 E! k
A:08 times each hour. 每小时8次3 ~: Z* `/ G9 V  f4 Z; G7 w
14。The minimum temperature for manual dishwashing in the wash sink is
2 k" T1 q. ^( k+ H" g' Y手工洗碗,洗碗池的水温最低多少度?. a: L6 I7 e4 R1 u* x1 @; S3 U
A:110 degrees F (43 degrees C). 43度8 @; G9 o$ B" O9 c) i- x# ~
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( k# u! b- q! p# n( j用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
; U' X& v4 m0 F( `+ I) zA:180 degrees F (82 degrees C).  82度
) C- A  P, A- B8 I" d( l/ K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 M1 w$ K- Z1 e, r2 k用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% H5 c# j8 ^) OA:en papillote.  法语自己理解' L0 f5 t1 L! n4 D% }$ W+ J6 Q
17。Wing or Club is considered a
. u0 C# h7 v7 z4 Z. v翼和CLUB 被看做是一种...3 y3 L5 ?2 k. Q9 h6 L2 F' k
A:Bone- In Cut     带骨切0 I$ `' Q1 p5 F1 l
18。New York is considered a   纽约牛扒被看做是一种
/ k( [" I5 V8 j& X2 T9 tA:Boneless Cut     无骨切
4 b8 R! i7 @/ @* O6 y% M2 y( L1 ?19.In general, a court bouillon for freshwater fish will contain
5 j* D; u4 M% b& y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, I$ o2 b# z2 v- B3 _6 v5 SA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ Y! |6 _: t$ N2 h和做海水鱼同样数量的调味料和香料
5 N; j* p: T) z, T5 d6 s20.Anise is very similar in flavor and appearance to6 `! K8 j5 y8 Z9 D/ ~! J+ [* R
八角和下面的那种原料有相同的味道, g1 ], A. [$ A, K4 }. b% w
A:fennel  茴香
7 Y2 k7 L. s4 R% P0 @21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, @5 F/ x) ?1 q6 c: f- N
下面那种原料更像大葱且有平面的叶子# V0 ~* u& K% x
A LEEKS  似蒜葱 (这边人叫京葱)
# E4 h: W* e% V% h; d) D22.Which of the following cutting shapes refers to a small dice9 x0 |* D! y' I
下面那种刀切形状指的是很小的粒(末)1 Z( f. z+ T" v/ M
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ I0 [& q& i0 r* ^, ], G! |
23.Oil is added to the water for boiling pasta in order to; A! e* z  R) Y( |0 Q& r# C
向煮沸的pasta (意大利空心粉 )中加油是为了/ e" _, X: Q/ y! l1 g0 g& o* L
A:prevent the pasta from sticking and to minimize foaming action.  O8 [7 t: S+ j/ H
防止面条黏合并降低发泡。5 f& e7 P2 P3 K# |4 P
24.Which pasta dish features pine nuts and basil?
$ e6 g" ~7 q& i% M( a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% J$ L: a% x  {A:Pesto.一种绿色的意大利面酱 / Z: M4 p+ B: W2 m7 |- f
http://www.tianya.cn/techforum/content/96/563836.shtml- }  q, y3 r6 e# V" i2 m

3 z, c7 F3 }7 ~- u25.Which of the following is a spring vegetable similar to spinach?9 r1 S; W) I" x
下列哪项是一个春天的蔬菜类似于菠菜?
+ _) H9 s4 f  _- }A:Sorrel. 酢浆草。
  P+ n' }8 Y9 c, X; A. e& W2 ^) Mhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
8 y4 z- @7 [5 B6 R9 X6 _: G  N# a- M哪位厨师最早带来高水准浮夸的美食
, ]3 x, q/ H$ v( Q3 FAAntonin Carême 人名 安东尼·卡罗美
' w9 H% I" O# s! V
- R; l# r4 m4 E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ D7 f+ z% j$ O6 z. S1 y6 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 。
( m6 X/ {7 D: eA:Cast-iron stoves         壁炉* @% j& w+ l1 W' n, z5 z
http://www.usstove.com/products.php?id=6
5 t! p" x) w6 f1 m2 H  o2 _  B) v+ \
28.The French term used to describe the roundsman, or swing cook, is:
3 F! J. j" `4 H6 B$ Y0 i法国术语,用来描述roundsman,或摇摆厨师是:
! N+ j+ i: G; j0 n- z; v! k4 Z* u- m2 LA:Tournant   图尔南/ f1 Y" r( H& H6 ?7 u* d9 u+ U
4 h4 T+ T/ t& q; X/ P/ m
29.Another term for the wine steward is:1 D( ?3 `5 S# N0 M9 h# {/ Z5 A  U  z% ^
葡萄酒侍酒师的另一个术语是:
$ O1 L8 ~2 Y- GA: Sommelier 侍酒师. w" u2 r# z( w; A8 b# `

3 r8 b" s: R2 K. {5 Z2 O6 L, [7 K30.Molds, yeasts and fungi are examples of a:) B' b) W- V. f+ ?2 g1 z: A- s
霉菌,酵母菌和真菌是一个神马例子, G7 V* B; G) B& u! O3 `
A:Biological hazard 生物危害
' {6 l: A2 U- q3 e) E( X
! J* \) W0 l  |  l' f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. Y5 v2 c  ~( `% |7 y" m2 _% d/ j
根据加拿大食品检验局,食品的危险温度区在多少之间:
! h6 c, j$ J  t9 G8 BA:40° and 140°F (4–60°C)     4-60度
7 h5 I4 _5 W/ S9 r3 r. _6 j1 s2 `0 u
32.All bacteria need the following for survival:
; Y& H+ w4 s4 B所有细菌生存需要以下哪些内容:9 t. i/ o9 J8 {/ ]$ U, q7 j
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
. o0 O+ u$ J: Q3 P- q) ^
  r! O* q0 A. E" m33.Which of the following correctly represent critical control points in a HACCP system?% k0 ]2 ~4 _- [
以下哪项正确表示了HACCP体系的关键控制点?' e* W6 |( e2 b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % }& G- ?5 s! \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 b5 \8 ^+ y' Q5 y2 h! w0 Q

( I( [' T* ]3 q34.Which of the following is not an example of a carbohydrate?
1 W) `$ T( y4 X下列哪一个不是碳水化合物的例子?& \9 s) a6 x( v( f: g
A:Essential nutrients 必需的营养物质( i. W, B9 H0 c6 s: g" b

& A) Z# L* U. ]! J+ t' b' b4 Z35.The process by which a liquid fat is made solid is called:
/ {( E/ f% W1 I! L3 k# _液体脂肪做成固体这个过程叫什么
# d, D/ j3 b4 m4 L/ m/ hA:Hydrogenation  氢化, I: [- Q8 H( K1 \
' G9 M/ {& c8 J& w# r
36.Which of the following is not an example of a fat substitute?* O+ c2 }  h/ h; H
下列哪项不是脂肪替代品的一个例子/ i: u0 t* ^" Q2 o
A:Acesulfame K  安赛蜜K表
7 s/ Y& T  Z$ i. v9 G2 U( f2 l
5 U( b/ z  l* l% R. [37.Health Canada requires that a product labelled "fat free" contain:3 Z% L* x9 \- f8 v, X4 s2 L6 f, Y
加拿大卫生部要求的产品标有“不含脂肪“包括:
* G" k8 u) C0 N- F6 w  I2 eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 q& ], V8 \& }% _/ v2 p
1 `% ~; O1 R. `) d/ [: m- M
38.Which of the following is not a problem associated with converting recipes?: V4 @% Z# c1 F
下列哪项是不相关联的转换配方问题?$ A% _5 `: ?5 Z/ e/ a" K
A:Unit cost 单位成本5 n' f9 e' ]8 y
& l& I& u8 }/ S5 M/ P
39.The condition or cost of an item as it is purchased from the supplier is called:
7 X3 a5 p0 i4 V' S( F7 `从供应商采购的物品的品质或成本叫什么
0 s8 v/ W: \2 s% kA:As-purchased cost 购买的费用1 p+ a1 y& m9 ^; H9 g! M! Q& T

7 u6 P( Y; I7 Q- C! C& s5 [40.The amount of stock necessary to cover operating needs between deliveries is known as:  I* |- [$ J9 U1 h
在新货到来之前用于日常所求的必要库存量叫什么8 \" W. [2 g, H" B
A:Parstock 基本日常最低库存$ q0 L. a0 \4 E# I
* l/ d" {: F- O4 Y8 a  _" I
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 t1 T; t/ T! Y9 k% X6 w. R下面那个缩写是用来表明正常库存流程?0 q6 q: ^. {; M. c; C0 I
A:FIFO=FIRST IN FIRST OUT 先进先出3 |9 I) s* N" S0 g, R

! x5 j& m! G& o; k$ X8 K42.Which of the following knives is used to turn vegetables?
1 O( N7 s: X* J$ q3 D. |下面的那把刀是用来打开蔬菜吗?3 `: C- J9 A2 W" q# s9 G0 S
A:Bird's beak knife   鸟嘴刀
" a; j$ w. i) l6 ^+ I3 }8 e. ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 R  M8 p. c5 C) ~) x4 X  l( p! Q/ h- ~9 W
43.What is an instant-read thermometer best used for?0 _2 ^  y; ]; P* C2 L+ b
即时读温度计最好用于那方面?( r. W8 n3 x4 e; W. d2 p6 N6 H, i
A:Checking the internal temperature of a roast 检查被考物品的内部温度. E- f. Y8 H0 w1 ^# P& f
9 E: A* w7 a, T0 O9 l+ q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; C: E. F/ z; j) d  ~. r7 J; h  _9 ^* A下列哪些金属材料受热均匀,通常用在铁板而且非常重9 X2 V& r! v7 L6 }5 I
A:Cast iron 铸铁' W1 F% Q0 \8 {
/ R6 e% F& B/ v: L
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ y/ v& \1 I1 }% l  a+ L8 s
哪件装备下面有一个可移动的碗和一个S形叶片?
! }3 K$ w2 x  H5 p  l! l  \! l' X; TA:Food processor 食品加工机
5 |7 B, K5 c' d  \+ Dhttp://www.google.com.hk/search? ... iw=1263&bih=572" R4 y- R2 f& S3 C, K3 {* `5 e1 w& }

0 u/ Z* I# E0 s, Q' ~8 a( f2 L46.Which of the following is not a rule for knife safety?$ X% e+ R! ?+ X4 z: k
下列哪项不是用刀的安全规则?
1 ~' {4 i  }$ k$ {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 W- o1 y2 e, G

3 b7 s  [; D* D) O* W$ P  o% k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! q; s! C! z/ W/ g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 f4 H! p' i0 `0 A$ U0 rA:RondellES $ @0 g( X* K; F- l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; I+ C! O1 f) t  P* J: B( f

+ f) l5 l9 W8 Y! c* z48.Which of the following is a diced cut used to garnish soups?2 J# E5 z4 h& c1 h1 d: {2 ?: w$ S
下列哪项是切成小方块用于汤的装饰?6 `) Q8 _+ y% k0 K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 X: q  h2 ]: f! ~% i* w' T  e: h6 V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ F* ?2 m" B& ]. f$ p2 j- u
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!!——4 f5 r0 ?6 @# I  L  f0 x
A:Gaufrette ) `9 D4 w: e9 r4 C! n# J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 Q, u6 S  j4 x5 y1 r% {( ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: c1 C1 e4 e, R, O! D: U: z  XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 h/ I) D; P9 r, \9 |
/ A  Q* a8 w4 j; J0 L3 A
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* X- ^7 x6 ]# {! m$ _8 x( v. r# e2 T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)
; g- D8 Y1 Q: p, `5 S* N9 c" p6 kA:Cilantro 胡荽叶 香菜  J3 Z* N/ F0 k  h* h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; a3 u' [; J8 ?. G7 r6 w
$ i3 [& O& b! d% z  |/ h60.Allspice is made from:
* S# c0 V; {3 W" r$ u. D8 a# U( F) r/ Y 多香果,  多香果香料是什么
, f* u6 w$ Y1 ~! [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" ]- g7 m; o& k# r. SA:A dried berry 干浆果- ?$ {8 C5 d! g: U* v# d
* ?1 c+ C( ]2 m2 a! O
61.Which of the following are used to make a sachet d'épices?
+ H* m! ]" R! J/ a* r0 K下列哪些是用来做香包德épices?: o6 ^$ O1 l9 ?1 {/ _
http://www.sachetcatering.com/
4 i3 Y3 }8 K4 uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 g1 Z& m) n! p8 f  A& j1 W0 p' j% d4 q0 [/ d/ S& l; ^+ i' C
62.Which of the following condiments are not soy based?. w) f6 p# j2 c  p, I3 w
下列哪项不是酱油调味品的?8 z# \) @9 z/ m% L, }% j6 {
A:Wasabi 日本辣根
! a  e$ y- g  `' T. v$ f( [: A+ s' h: G0 d( g! \; R
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; f3 z2 n' L' U8 s( ^
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:
3 @6 q. ^/ n. G0 h9 e& f! K) I0 ]A:Pasteurization  巴氏杀菌/ E  {, H/ J8 I4 i
' C& F5 f0 s9 m/ E$ `* k/ c! ^
64.Which of the following steps is not the correct procedure for whipping egg whites?
* D, o& p# _. I2 L下列哪个步骤是不是正确的蛋清搅打程序?9 _- ~) x% S  e8 y
A:Allow to rest before use. 允许休息后方可使用。4 }3 ^8 a5 p2 z7 m

4 a. a; v" L4 N( D% Q( A. {( @65.The weight of a large egg is between:一个大鸡蛋重量介于:
' v& l2 O5 K) s4 eA:56g and 63g 56克和63克" n; f- Q. i+ K9 H
6 L) x- c, k, _1 K) m* t
66.Evaporated milk is a concentrated milk that is produced by removing
- p( ^! D% ^6 S& g. c9 P$ o# \% q炼乳是一种浓缩牛奶 是去除什么做的- D8 x/ y9 f8 @+ Z4 ]* j# S# y
A:60% of the water 60%的水
' T( X* Y: w9 h9 S4 ~
" o, a6 l  Y) k9 ]% H) P+ n! d4 w67.A method of cooking that transfers heat through a liquid or gas is:' e2 U% K$ }  e) A4 G; ]7 g
一种烹饪方法,通过转移液体或气体是:
3 P3 Y" Q+ m3 _, nA:Convection 对流
- H0 [5 H4 {+ X2 ]  R  K5 Y( O9 Q( i6 O; I8 a
68.The cooking of starches is known as  烹调的淀粉被称为6 ^7 V4 K. p: U4 O  y+ A
A:Gelatinization 糊化
" ]7 z  S! J  n2 l9 G2 o
7 y$ g. {3 |" {8 z  {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. a6 T1 D9 W. z. j) _! ?A:Braising 烤
( D3 ?' K! @4 \: W" s  |2 Y3 [& \
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:
, E3 U; H, r4 l$ Q/ WA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! ?7 N8 V. q* D9 g4 Y

1 K& y% e! h; x  M71.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/ Z! |$ Q% B" ~" V
A:Fumet 原汁
, U' q2 i' p# ^& l; b) v7 {
/ C1 m4 x( U+ E6 o8 b: M. n' l& x72.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. Y( [; \: V# C3 J) b# Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) v! o7 K! K% k
1 b6 ]/ A6 R6 O, m73.Which of the following is a principle not used in stock making?# U0 n" w$ r' F
下列哪一项不是用于制造高汤(低汤)的原则?
& f- [8 X! v' x7 S2 t! n- }A:Start the stock in hot water.开始在热水中操作1 [1 c3 _" h: W+ a+ F
* P9 Z! R4 z0 ]' U) F9 p; ~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
  V0 S( |4 B# X8 I6 [% HA:Remouillage 法语熬汤  l; d$ A5 I9 _# B
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-3-21 13:47 , Processed in 0.244411 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表