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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。
+ R7 O8 @- T1 v3 m  c) t5 v/ v) Q5 H7 e$ F7 J0 W# ?9 k
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。; z6 u% r. E/ O4 V, n3 }8 j
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 [& h$ ^8 G+ A1 h
1.Which of the following methods should be used to determine doneness in a New York steak?
- y; _8 j4 [& A8 A& t4 p& R: y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): b: \, ~$ T0 w# w  E- ?
A: pressure touch. 压力触摸
" r; U7 t3 x3 p3 B2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 o4 I1 H/ q4 N7 h, z+ @  n% B
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 }7 Y3 S7 n) \
A: acid  食用酸
7 M0 o0 }# G$ f  l* F  v3.Vegetables are major sources of which of the following nutrients?+ E* ]# m0 A# j) I% \7 A" x" [& b
蔬菜中包含的主要营养有哪些& t2 j! z. l+ q* a
A:vitamins and minerals. 维生素和矿物质。
% N0 P7 ~0 A) K& }3 s" P4.Cauliflower is commonly served with* [: P  @7 u6 s  q9 q! o" ^7 J
花椰菜(菜花)最常见和那种酱汁搭配* g* C/ Z+ V. V. D. ?& u  \2 u7 l! n
A:Mornay sauce. 奶油蛋黄沙司" e; C9 O) |* @; u- `
5.Which combinations of products are found in pie dough?
) [: h) \% _8 ^/ s. j) r4 ^下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! l- u! H& }( H. C
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ G; L$ r- `$ C8 ]2 Q4 x. H6The French term for mussels is 法国语青口(海红)叫什么, g1 W. C$ {* N* T8 U
A:moules.法语青口,海红7 j0 G, _: c6 E8 Y% U( s$ D7 ~3 j; N
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 \$ c9 M4 S7 @$ E9 L' ?
A:faintly fishy. 稍微有点似鱼味
$ w1 I1 u7 A8 h; C# S( [8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% E1 F/ W  X' Q; R
A:2 days. 2天( c7 o# r8 Z1 l! L0 x( f
9.What are the principle ingredients in ratatouille?
; G8 a# ]6 u  t( i& q( d, B炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' j8 S3 G# p6 q0 k, o) B
A:Zucchini, eggplant, green peppers, onions and tomatoes
. d* p9 m+ l2 u9 F$ K西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 E5 T% h) E0 a# Y5 W$ O% {
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# E# h9 P' h. H3 I, ?A:cook food in quantities that will be used up within 20 to 30 minutes.' v& j: A" D# r0 r4 r
大批量烹煮食物要在20到30分钟内
$ l: G  t. R: k4 J6 b2 H11.What person has the authority to issue a Health Permit?
2 R0 _9 T: w  W; C. h0 _! {谁有资格颁发健康证(卫生证)。, ?- B" x) E$ m  u& z2 G
A:Medical Health Officer.  R! a& R% b4 W
医疗卫生官员。
; ^. D, l8 n5 |( C5 r12.For what period of time is the health permit valid?
3 M$ q2 Q5 d+ a/ `5 @* m健康证的有效时间是多久?* N1 }6 V7 N, L# C/ e- X
A:12 months.12个月
& {+ G  P2 c  k7 m0 P13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  u0 y3 p# H' F; P在食物和饮料准备区,通风系统换气的标准时什么
3 T; e3 \5 X" x4 H6 @2 XA:08 times each hour. 每小时8次
1 L5 d* J5 P" {# w# M9 m14。The minimum temperature for manual dishwashing in the wash sink is
3 @6 S- O" }: S/ R手工洗碗,洗碗池的水温最低多少度?* Z) X* O# s, J- |# P. O' [0 i  p% u
A:110 degrees F (43 degrees C). 43度3 J$ F8 R% x' T1 U& j* N% G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! h2 @4 L3 Z2 ~  f! W+ h
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' q  X' i0 Z+ @7 e( _7 g% Y/ ?
A:180 degrees F (82 degrees C).  82度; G: B; c. {- `( A8 l4 V
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) b. j* _0 x) L$ b4 }0 ?
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; u0 T% f/ V' _7 WA:en papillote.  法语自己理解9 R& m% @! b  s+ r: L2 h/ S
17。Wing or Club is considered a
5 _6 R; S6 T8 n3 @" T& b; C翼和CLUB 被看做是一种...$ }7 d# c0 \0 y  I9 A; X* @
A:Bone- In Cut     带骨切5 E7 D+ @" K, \% m8 ^( @0 s' _
18。New York is considered a   纽约牛扒被看做是一种% b& {* D8 _3 i4 c
A:Boneless Cut     无骨切8 C+ Q4 M8 T% n1 \8 |
19.In general, a court bouillon for freshwater fish will contain$ o! r3 B5 `" F0 D+ E) O9 L
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
, a& E; z* o4 K9 TA:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 I8 n% i; O$ x' h9 ]- r
和做海水鱼同样数量的调味料和香料& f6 Y: O2 x( ?. c* d
20.Anise is very similar in flavor and appearance to
: P* h9 J. V5 L5 q1 E) r, s八角和下面的那种原料有相同的味道
* U+ @: u5 r% U; DA:fennel  茴香
/ ]$ a) D! L. o1 P7 S21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 c4 c3 l* `! N3 a# \5 J
下面那种原料更像大葱且有平面的叶子/ y! a* [) b( R4 s
A LEEKS  似蒜葱 (这边人叫京葱)
' s( y7 q8 {8 x$ j5 P22.Which of the following cutting shapes refers to a small dice
5 _6 y! `. C; f1 ^$ G9 }下面那种刀切形状指的是很小的粒(末)
5 ]/ t! [0 X, W/ E" j( BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 w+ J( x$ H& s2 ]* O& v23.Oil is added to the water for boiling pasta in order to
1 m6 b# o7 q* i4 y& U! X向煮沸的pasta (意大利空心粉 )中加油是为了
3 D2 E! \2 ^9 {( e' fA:prevent the pasta from sticking and to minimize foaming action.2 Z4 `/ J6 W# J- m9 _% ~
防止面条黏合并降低发泡。6 B) q5 R6 N( ]3 J5 m
24.Which pasta dish features pine nuts and basil?) S6 x" o% i8 H6 A& N! _% U
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ {; f' i4 D5 U  w; q/ |% K& B# I) j
A:Pesto.一种绿色的意大利面酱 9 L  |; j; E5 e$ s* w
http://www.tianya.cn/techforum/content/96/563836.shtml7 l$ F; i: ^$ |, K% Y
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25.Which of the following is a spring vegetable similar to spinach?
0 a3 y& `3 f8 R2 Y下列哪项是一个春天的蔬菜类似于菠菜?
1 N" P/ q  S" F, IA:Sorrel. 酢浆草。
; n  c6 {$ y# `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:
& W6 v3 s/ N0 c7 H% `- T: V哪位厨师最早带来高水准浮夸的美食- l. Z: u& o: N0 B- R
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* Y6 c" \7 w1 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 。4 l7 `+ G! ^/ `' ?9 ^( q
A:Cast-iron stoves         壁炉6 t. Q0 v& u8 r' R- o
http://www.usstove.com/products.php?id=6* F( |2 l" N+ }7 h. U

! c( {3 E3 R9 ?) O/ a; S28.The French term used to describe the roundsman, or swing cook, is:
1 B' B7 `( I' ~" s* o1 X法国术语,用来描述roundsman,或摇摆厨师是:
  r( g9 C- a7 {7 t7 IA:Tournant   图尔南
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, \# ?2 _! F: |- `, M9 [29.Another term for the wine steward is:# m# j" q4 B3 v* l
葡萄酒侍酒师的另一个术语是:
5 |$ d7 ^+ }! o, j$ G- }5 KA: Sommelier 侍酒师! ?/ W6 J* H  @* U% R9 ~
: N) F( u* @, S
30.Molds, yeasts and fungi are examples of a:  ^. K6 I! k: z4 W
霉菌,酵母菌和真菌是一个神马例子
% j* f+ @  `% G) p1 W! |$ yA:Biological hazard 生物危害% H9 X" `8 Q6 ~4 F4 I  Q

/ q1 V/ D4 f) ~3 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( n% @! I8 e! v+ }
根据加拿大食品检验局,食品的危险温度区在多少之间:
  a3 Y) v. W- k( m1 pA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:/ D0 E4 F8 f0 P* }- Q3 o
所有细菌生存需要以下哪些内容:
, K: |# m- D" w0 BA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- l: K, S. U5 |1 `  N: T/ V* z
1 ]( e* g7 H7 s. I- q33.Which of the following correctly represent critical control points in a HACCP system?
! [; `# q" @1 E: V2 I以下哪项正确表示了HACCP体系的关键控制点?  N3 H' E8 l6 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% O# ~0 g2 t! L! a. ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热% R2 S9 ]/ |' ]) @# p3 {& s$ Y

6 B2 m$ [7 v8 Y$ g5 P34.Which of the following is not an example of a carbohydrate?9 N7 }8 L( z- Q% `. u; B2 d
下列哪一个不是碳水化合物的例子?' y! d* z$ D# ^8 F& Z7 q5 U/ l
A:Essential nutrients 必需的营养物质+ a: [% P* Y5 `. v( G$ p/ Y" g* ^
5 L  A! A" l/ B
35.The process by which a liquid fat is made solid is called:7 m5 B! S0 W' o
液体脂肪做成固体这个过程叫什么3 N/ y' O2 \( F9 q0 k( k0 s
A:Hydrogenation  氢化# o5 }* X( D7 D

9 }1 ^% ?# _# F5 O; f3 |: t! P' w" u36.Which of the following is not an example of a fat substitute?
" m7 S+ ]9 p! X  N' {- H. S下列哪项不是脂肪替代品的一个例子: ^8 d2 e) M  P# p+ s/ k; Q+ Z
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
/ C9 D" {2 _. w" x6 C. O加拿大卫生部要求的产品标有“不含脂肪“包括:1 p7 |+ l1 f' b! V, x8 V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. L" i: |% ?) p+ S3 Z- W7 e

% ^4 z0 C9 a8 Y! H) ?38.Which of the following is not a problem associated with converting recipes?# I' y/ F* n( X9 i" f0 z* Y9 |1 W
下列哪项是不相关联的转换配方问题?
; ]0 r7 W* V2 a3 }1 _/ CA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
* ~7 U+ b0 b* X4 ~4 K3 J从供应商采购的物品的品质或成本叫什么
+ K; N4 w5 z3 j2 pA:As-purchased cost 购买的费用# u7 S) o; S/ R' R! f
2 I8 v; k4 D4 o: g/ I3 b
40.The amount of stock necessary to cover operating needs between deliveries is known as:
! H, m* t' o" t  V$ Y) G% p' W; o在新货到来之前用于日常所求的必要库存量叫什么
* h- A$ A9 a/ v5 [% G( v# rA:Parstock 基本日常最低库存
! d* g( [: E; Y6 K4 e0 y1 k5 D! M; x- Y# k' |; h
41.Which of the following abbreviations is used to describe the proper rotation of stock?
  O- f/ L5 w* y6 }* h1 f下面那个缩写是用来表明正常库存流程?" u% w: m. `* N7 y
A:FIFO=FIRST IN FIRST OUT 先进先出" z: Q( f+ _) w6 ]

9 ?& |& q1 r# J: |& e" R42.Which of the following knives is used to turn vegetables?
' {. h8 J' m& E* E/ \" e下面的那把刀是用来打开蔬菜吗?, k! d6 F9 v8 Z$ X$ A3 u: W
A:Bird's beak knife   鸟嘴刀' d3 Q: ?: J) G; N! w: g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ }* f1 n& c+ V% @, n- N. }

, F0 G* s6 v+ [* ^- ?2 K- E43.What is an instant-read thermometer best used for?, V1 T: A/ `- Z/ P
即时读温度计最好用于那方面?
) B$ b5 D0 x( e7 z6 PA:Checking the internal temperature of a roast 检查被考物品的内部温度9 [5 @3 z$ h# B

" R7 l/ K( [5 M/ Z6 W& y5 m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  A# {; U5 h' |下列哪些金属材料受热均匀,通常用在铁板而且非常重3 T6 H5 Y6 w- S
A:Cast iron 铸铁
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5 d' z: c, C! ]1 B/ i" \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 L; j/ L7 e2 l4 V, _7 p" q% U7 }哪件装备下面有一个可移动的碗和一个S形叶片?
2 g6 e7 W' k& d* h+ H3 n( ZA:Food processor 食品加工机4 V& s; P# }; p6 C( I0 {2 o# C( G
http://www.google.com.hk/search? ... iw=1263&bih=572% u2 F. ~4 e8 d

7 d8 @/ |1 w/ a* E0 \46.Which of the following is not a rule for knife safety?
5 m7 i# |* a% a: I% h2 u" c下列哪项不是用刀的安全规则?+ r* y) D, a4 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& g9 Y& k; D% ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  |, J' m. {$ [: h: m3 C0 E, ^' C* yA:RondellES 9 Z4 s8 Y1 A" \. [5 ~
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?
+ v6 j  c; U" ]# z) u下列哪项是切成小方块用于汤的装饰?; n9 p/ [6 E; Y3 Y, R6 A
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! [: L# o6 f$ [5 g% p6 v8 I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( N. S+ q4 \. t3 J) ~
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 d, B* C6 s; V4 y$ N4 i% c. zA:Gaufrette - U% e! ?. w0 U" o5 r7 C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" k! L- ^. I- K: b1 f4 ^+ ]! ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 h' w! m. ~8 r; D/ \; Z# @" g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 |& b) }( U3 t6 Q4 |+ D! w

* J7 \8 }3 B8 c; l) p2 R  O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 H9 d3 h! s3 {$ P  u; }3 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)4 H* f) J& M+ \
A:Cilantro 胡荽叶 香菜' z1 f, H1 t( k4 U& m! D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: O1 {7 \8 g1 [7 s; z" Y+ [

% o  u; l: W- |& m& k60.Allspice is made from:% h2 F( z8 H4 k; U9 u- n
多香果,  多香果香料是什么- J0 K* E6 w3 O( G9 ]2 X- S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 \; l2 ~1 }( {2 T. u( l9 {+ N" oA:A dried berry 干浆果
% \4 s6 {6 ]' X- n# F. {
0 w+ }3 ]5 \: B" o61.Which of the following are used to make a sachet d'épices?
4 k! d5 |& }; g5 a: K& i8 ?3 k下列哪些是用来做香包德épices?
+ U* e- o  Y- Ehttp://www.sachetcatering.com/
" M& I! d: W  @# m7 m6 {+ c5 V  I  W) eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! {+ T; E" r2 b/ S$ J" r+ M
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62.Which of the following condiments are not soy based?0 g* ]2 p- R! x7 N
下列哪项不是酱油调味品的?9 V! J; q* N$ |0 J
A:Wasabi 日本辣根6 A3 D7 E- }1 q4 r: O

3 k) Y* p: S4 u2 M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' @& y- [( P1 U; G5 Z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:1 q5 f+ s  y( o! h
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?5 Q1 v* N& o* k) ~
下列哪个步骤是不是正确的蛋清搅打程序?
$ U% ^0 G/ W2 T7 N0 o. P+ [! WA:Allow to rest before use. 允许休息后方可使用。; \1 ?. |" @8 c
5 s. o+ {# L. D5 D
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 J1 o4 z) Z, T4 u" v& Y, e
A:56g and 63g 56克和63克
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+ @# [% n- g1 s2 U% Y7 D66.Evaporated milk is a concentrated milk that is produced by removing
6 w# N* ^& H; S  U2 q4 D炼乳是一种浓缩牛奶 是去除什么做的
* l  s/ x6 ?" _) nA:60% of the water 60%的水
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. |' @1 i0 E7 @4 o67.A method of cooking that transfers heat through a liquid or gas is:7 q9 O8 I4 A( C! {6 l% Z
一种烹饪方法,通过转移液体或气体是:. _6 C2 n' l# J5 I8 t0 {
A:Convection 对流) ~( r6 A6 \& A& T3 f) R" s

/ B' T0 b5 B  y9 P) J5 R  f68.The cooking of starches is known as  烹调的淀粉被称为
6 ^! F% d+ f7 p9 u% e  ]1 \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?6 K# r$ k9 O. Q/ y' l. Q% e' F* }
A:Braising 烤
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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:- C5 w; B- s- V
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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/ \/ i- b+ e- K) I71.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& w% t4 Y" i8 L8 m$ B* N/ K( V
A:Fumet 原汁$ ^! b9 y: k: L  |3 K
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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
$ g# E3 |+ N4 i% ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ h; ~/ w, i  S- L8 A1 k. `

8 H6 R: g. g5 z2 g% {9 z. e73.Which of the following is a principle not used in stock making?) B3 v8 b! k1 T% T- E
下列哪一项不是用于制造高汤(低汤)的原则?
$ P+ w8 b* U4 s5 K, BA:Start the stock in hot water.开始在热水中操作( y: i! p: ~' n% ^
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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
, X9 b6 q0 }8 c0 Z0 VA:Remouillage 法语熬汤
% C4 f) V* s$ M, W0 v0 T2 Shttp://www.haibao.cn/blog/post/176242.htm
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