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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。3 s$ d7 Q, Y( M$ X

. y8 A8 E- _0 ~( M3 \3 K, k$ W2 e+ [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。
4 z# s! c# e. t- q' G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
$ D6 q, _" q& R8 _1.Which of the following methods should be used to determine doneness in a New York steak?: h/ T9 b6 D, r; h" a* 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): _9 }7 `. V+ \
A: pressure touch. 压力触摸, S, C  Q& q& K
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! O3 a* j+ t: C. v$ |/ s
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
% ?" X* q1 Y8 F& p6 Y6 oA: acid  食用酸
; U5 m. o- P# o$ h, D5 X6 \3.Vegetables are major sources of which of the following nutrients?
: G/ i# m) c* o0 p( u8 N$ V* a蔬菜中包含的主要营养有哪些
( G% i6 K+ `1 v8 @( MA:vitamins and minerals. 维生素和矿物质。
# d) \6 A  x- B5 O. L$ L7 v; m4.Cauliflower is commonly served with
1 g$ b9 O1 a$ f花椰菜(菜花)最常见和那种酱汁搭配
! u( E9 [; A% E* O/ a- TA:Mornay sauce. 奶油蛋黄沙司7 w% _# O3 }) K) C9 P$ T2 @/ H
5.Which combinations of products are found in pie dough?
) K1 ~6 H  ?; h9 T# o下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- ~$ I; ^& J! P1 EA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# `$ C7 f: m' h4 u/ `* P( x
6The French term for mussels is 法国语青口(海红)叫什么
' e/ I1 E* p" f. T/ Q: J. w$ XA:moules.法语青口,海红
; ~, l- d8 c  ^/ ]' P+ [7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 f  k) A! a" N/ c2 B1 j
A:faintly fishy. 稍微有点似鱼味
- Y2 q  @7 V2 T; c& z( P9 }8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 ^1 n' E2 E! G! \# T5 g; ~" bA:2 days. 2天; p5 k0 X8 \! U7 r: V2 i8 F2 O
9.What are the principle ingredients in ratatouille?
8 W9 A/ ^2 W+ c3 Z) k炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* {1 n# a  ?8 v$ N4 B. d5 uA:Zucchini, eggplant, green peppers, onions and tomatoes
: `) S1 y9 K2 p: O1 x8 N9 V西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: Z" L% }1 ~% }8 ^1 m) f. F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* l) p3 l7 A  n4 mA:cook food in quantities that will be used up within 20 to 30 minutes.
5 u4 s. W6 k8 d3 t大批量烹煮食物要在20到30分钟内' K1 o$ r: f2 @# T1 u% g
11.What person has the authority to issue a Health Permit?
; I# q- U( g0 W6 A! S4 z  m谁有资格颁发健康证(卫生证)。
, S4 d+ z9 B; d; ]" q$ lA:Medical Health Officer./ _6 J2 F5 Z0 [3 J8 F" y. b& X
医疗卫生官员。
% u3 v* y' d8 a7 u4 q3 @$ W2 _12.For what period of time is the health permit valid?6 p! Z" @) w' \# h& R
健康证的有效时间是多久?4 i% k4 f! c7 t) C# [' e/ e" Y' T" V6 `
A:12 months.12个月' s5 W& v8 _& l0 @, Y' Z2 A
13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ n' h7 W- |! X3 r
在食物和饮料准备区,通风系统换气的标准时什么
# a  }( F) @( sA:08 times each hour. 每小时8次
- y1 L# g- }2 h% }" T8 e14。The minimum temperature for manual dishwashing in the wash sink is' y: F& W: M/ K! u4 J0 s' |
手工洗碗,洗碗池的水温最低多少度?
( Y  y1 n( y( w3 P% yA:110 degrees F (43 degrees C). 43度
  W; W( o/ i- s+ C- U/ b& o/ ]15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ e5 U& E; G, W5 V8 r3 _0 Q( \
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, W4 J  i& s  M0 u: O; FA:180 degrees F (82 degrees C).  82度
8 \! \* S# |) f* D16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 q! F2 S8 L" V  }' a1 b" ~( d
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* c; d* s9 ?/ w- CA:en papillote.  法语自己理解3 N+ e! |$ d) |8 h- @
17。Wing or Club is considered a
1 x* A9 Z& p0 j& P1 [9 b( A翼和CLUB 被看做是一种...5 a7 O/ M) B8 K: A/ E
A:Bone- In Cut     带骨切! f# {6 u5 N- e- |. ~$ j
18。New York is considered a   纽约牛扒被看做是一种
7 a: a" }  E  y+ M5 W$ U) z' y3 sA:Boneless Cut     无骨切
! b6 U& s7 i; C/ c! ]! I19.In general, a court bouillon for freshwater fish will contain3 c0 h( ]( M% M, I
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
3 d& V* ~+ c  C: q- e% hA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. A! G2 E9 C7 E8 H6 d# ^4 `% r1 r" m和做海水鱼同样数量的调味料和香料0 V6 v5 u$ u% t& i
20.Anise is very similar in flavor and appearance to
0 \( c- H" |, F) o4 e  c7 T八角和下面的那种原料有相同的味道
/ y, R+ ]0 h/ S: U. n' n& y9 C6 hA:fennel  茴香
% O( o. K4 t  ?$ D, g21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 t) C1 u4 t% a( Z4 I, U9 {下面那种原料更像大葱且有平面的叶子
( h3 ~- C9 v: w( Y+ PA LEEKS  似蒜葱 (这边人叫京葱)
' D4 w+ d' M) d1 J0 f' `, k22.Which of the following cutting shapes refers to a small dice
5 W8 }* u1 M4 v) I) W下面那种刀切形状指的是很小的粒(末)9 o2 t. V$ H' m  U- l
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( H2 h/ B. D+ e9 C" p  A
23.Oil is added to the water for boiling pasta in order to4 I, c- ?0 g5 Q3 |( u6 T
向煮沸的pasta (意大利空心粉 )中加油是为了8 k7 {3 w  X8 A- z0 e! b: H6 `
A:prevent the pasta from sticking and to minimize foaming action.+ a/ O# O6 k3 `$ N% B3 N$ |3 c; q4 X
防止面条黏合并降低发泡。
+ t2 _8 A8 y" ?7 r  w1 [24.Which pasta dish features pine nuts and basil?7 Q5 A2 u/ \3 S  @8 b# x0 X
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 x  c. c3 [: ~/ }6 |A:Pesto.一种绿色的意大利面酱 7 d3 z' P6 ~% V9 [
http://www.tianya.cn/techforum/content/96/563836.shtml
0 j' I# s) j- ]/ a* a4 d* J
' R9 A! ^9 w) C7 x1 F% R25.Which of the following is a spring vegetable similar to spinach?
( O" Y2 t+ G3 Y. h2 a; J2 I1 k- P下列哪项是一个春天的蔬菜类似于菠菜?
) G6 w; M* R. j0 I/ _A:Sorrel. 酢浆草。
- [2 Q2 S) R7 i9 W; }9 f  x$ B0 Xhttp://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:
: L9 `3 t" x: T3 f( ^# m. H哪位厨师最早带来高水准浮夸的美食/ j! X) `9 c6 E" t! i. N" j
AAntonin Carême 人名 安东尼·卡罗美
# q8 g8 ?" F, R+ @. b; Y, O! @: L& P8 A* U9 F0 I. X' O+ H
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! U, y1 Z2 r$ _, G! h5 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 。1 t4 Z- p, G1 F% D7 Q1 x( J
A:Cast-iron stoves         壁炉
' D. p9 M/ c% R+ b2 zhttp://www.usstove.com/products.php?id=6# T, e! f( ^  [, u  Z' H. g

+ h% ~$ M& k$ M28.The French term used to describe the roundsman, or swing cook, is:
! y' ^8 t7 H3 {. {8 k7 }法国术语,用来描述roundsman,或摇摆厨师是:' M( N" q7 J. ]: }  n" f, J
A:Tournant   图尔南
/ c8 g  @5 b3 k0 {2 y: O+ A6 f1 `8 V+ q  l  @3 J7 U8 V
29.Another term for the wine steward is:
# W6 G6 G  Y  h% r/ ^葡萄酒侍酒师的另一个术语是:- D# \) p' k* D8 Y7 P( A
A: Sommelier 侍酒师2 D2 w3 ~8 F) t* i

8 v& J  [8 r2 N# `! r30.Molds, yeasts and fungi are examples of a:
6 F, Z, b9 C* r8 [- C$ T( `( @霉菌,酵母菌和真菌是一个神马例子
9 I2 ]' Q& A+ p  y5 B1 e' sA:Biological hazard 生物危害8 U2 ]& G/ z$ I. w; X& S8 N
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" Z6 t: q) a- y; I( y! e# I  w根据加拿大食品检验局,食品的危险温度区在多少之间:
2 Q8 L5 `2 _/ g3 }5 ^A:40° and 140°F (4–60°C)     4-60度) \0 N& l. w; H7 D3 F3 b
% S/ W9 y1 W! j. h9 H$ s
32.All bacteria need the following for survival:' g9 f; x+ S# y1 e- u1 ]+ G7 ~
所有细菌生存需要以下哪些内容:
& C- ?0 b" X8 {2 L1 R' H: Y% jA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 t( \6 H" h" G- d5 }% |5 S/ g  q1 V8 j5 _
33.Which of the following correctly represent critical control points in a HACCP system?
& W) V4 a/ j  p6 O以下哪项正确表示了HACCP体系的关键控制点?
& ]! ^' T+ g, oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 V: c: m: w! ]) s2 g. J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! G/ O, l- T2 s8 X, V, O

3 l& }0 E/ C3 I4 P34.Which of the following is not an example of a carbohydrate?4 x' y% o% G) h" Q; W; V
下列哪一个不是碳水化合物的例子?& ^3 B1 J1 v6 ~) C. x, _
A:Essential nutrients 必需的营养物质( O4 z4 @* ^! e- |0 k# X/ F
7 O# F) l# z; T( S
35.The process by which a liquid fat is made solid is called:
0 ^8 ^6 N5 ^' I液体脂肪做成固体这个过程叫什么: R' W$ p- Y4 k! N, i2 _
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
3 r' `4 _" W, D- @0 c下列哪项不是脂肪替代品的一个例子$ j6 P, y" V* a, U) ]
A:Acesulfame K  安赛蜜K表
  q  v" C( r& K" _/ F4 _! L) _1 s% x/ Y# R& C6 C: l
37.Health Canada requires that a product labelled "fat free" contain:
/ |/ v* ~& R' i4 k! a% |4 F7 T# W' e加拿大卫生部要求的产品标有“不含脂肪“包括:
* O" `3 j+ a* b2 `4 EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  z6 F; }. v8 P
+ ], ?) P% [2 F) b: `
38.Which of the following is not a problem associated with converting recipes?/ D& e& w! ^4 z) c' {2 R
下列哪项是不相关联的转换配方问题?
& @" A/ f. D, A2 T3 OA:Unit cost 单位成本% Z3 \/ w6 |/ I* [

$ C: z7 L9 |; x6 p/ G/ O( a2 L39.The condition or cost of an item as it is purchased from the supplier is called:
9 u4 h8 S! h6 A3 m从供应商采购的物品的品质或成本叫什么
9 Z( F! u' W/ G. T  tA:As-purchased cost 购买的费用
. ?5 d* n6 G* `& Z( H# y1 F) d
40.The amount of stock necessary to cover operating needs between deliveries is known as:
; n# q; _* V3 I# V8 T& Q" o: u在新货到来之前用于日常所求的必要库存量叫什么1 N- X  Y' ^# M5 o! h
A:Parstock 基本日常最低库存$ Z1 E0 E2 E6 A9 u0 q
9 u3 @; I$ r% z+ \' D
41.Which of the following abbreviations is used to describe the proper rotation of stock?& Z& C0 S9 @. [1 X
下面那个缩写是用来表明正常库存流程?: o8 z- W; W; h& W0 i% ]) E
A:FIFO=FIRST IN FIRST OUT 先进先出
: P' _, Q# L- ?, I: d( f$ q% X- V8 I( d) \8 j! K
42.Which of the following knives is used to turn vegetables?
* Q/ C& p* e+ ?4 h下面的那把刀是用来打开蔬菜吗?
0 Y8 T$ A: Q- fA:Bird's beak knife   鸟嘴刀, O; o9 m6 u# w2 ~; ^, S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 o; ^  H$ F4 d+ p2 P& T! E' n: m& }2 r: w
43.What is an instant-read thermometer best used for?1 T* [6 n0 w* u0 f& b
即时读温度计最好用于那方面?; e& c) S" d7 l9 u% `$ E  \& ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度% f$ I8 g! m6 Q" C( S8 G1 K8 T/ }
" N* O+ M+ R1 a$ w; X1 n4 Y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* ^) y* s8 f. u6 w* T4 e; F# z下列哪些金属材料受热均匀,通常用在铁板而且非常重& C; p) M. {- ]1 W* V) `
A:Cast iron 铸铁
! I! V7 \7 g8 M
; j$ A5 m+ X4 K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& y$ ^. Q1 D) t: T# k哪件装备下面有一个可移动的碗和一个S形叶片?
- _- g2 C. V; |2 m6 b4 p. lA:Food processor 食品加工机
$ C1 a* R% h, T) v( S! g5 Whttp://www.google.com.hk/search? ... iw=1263&bih=572
' n' T7 }  R7 q+ {' ^4 u- W  t- k) k0 w1 N
46.Which of the following is not a rule for knife safety?
' @: Y) }/ S& E3 i, m' w# d下列哪项不是用刀的安全规则?
7 p8 U! A1 x7 RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ ]# k2 ^6 O( N9 f/ D
7 G) n( K6 O1 ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: k) ]* E4 K& Q  P( S/ _5 V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 H8 o7 |1 }( M$ ^9 l7 Q4 o0 l+ ?A:RondellES ! b+ k- d. D* c! Z0 J$ V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: V' _" a0 c! V$ I

  a  ~; d9 Q2 V( C, R  P48.Which of the following is a diced cut used to garnish soups?, V9 i9 ^' ^2 n* {5 a
下列哪项是切成小方块用于汤的装饰?+ y/ a0 W( a/ V/ V0 N9 U
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. i( X) ^- g/ S! }# X; ^2 P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* M% q! U8 d8 s4 m% s+ A
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 ]& h1 l) A6 ]  L4 ]
A:Gaufrette ; a3 s. q% t5 {% S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' z$ j- o1 d! [# w: K
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# O, b8 W: t. b( W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- Y  v7 A. ^. O& P7 I6 Z
9 X' e9 N, X# x
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# J7 Z7 ?3 v7 T' ?) P4 e+ Z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 T* D9 B7 K& P: s" e
A:Cilantro 胡荽叶 香菜
' U: T: `  p/ Y2 b6 R! T  Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* \7 F7 t; j- h; P% ^, E' X6 J
60.Allspice is made from:) g2 R* t3 I1 v; H1 R( _
多香果,  多香果香料是什么
" r& z3 }# G# o) _1 E/ S6 Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ e0 `2 A! i" d0 i. n
A:A dried berry 干浆果/ p% H" J" m+ D& A& f6 ^

2 m( D4 p; X7 w$ t61.Which of the following are used to make a sachet d'épices?
) \  _/ e8 ]/ n下列哪些是用来做香包德épices?
0 z5 w6 v3 q  d: }. l* w* x. ?http://www.sachetcatering.com/
' U# T3 }3 s3 R7 S; A6 pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 T1 }. a- i" {7 A  f* g- V2 T
3 |& d; y2 d* O2 S
62.Which of the following condiments are not soy based?
+ ~8 X: J7 m* [/ _7 f1 w- w下列哪项不是酱油调味品的?
# V5 x7 N! k1 a* h0 SA:Wasabi 日本辣根; j) g- w2 U$ _( T( [

3 q8 [5 u2 B$ W* ]* j' {3 N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# d2 K% C1 f3 I% |  c6 k/ w' Z4 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:
, t/ n! c) D6 v% dA:Pasteurization  巴氏杀菌6 y. _$ U* }' p( y+ `! m# P: [
7 ^$ x, \4 D1 C4 n1 z1 T
64.Which of the following steps is not the correct procedure for whipping egg whites?
. S: e# |+ B5 p" @# m下列哪个步骤是不是正确的蛋清搅打程序?" R! a' k5 ?! M8 S
A:Allow to rest before use. 允许休息后方可使用。7 \9 r6 E9 d5 g2 ]5 p; G

  ~. l) @) a- e4 v65.The weight of a large egg is between:一个大鸡蛋重量介于:( O  N* M* D( Y" e2 }/ p1 X) c2 B. f  Q
A:56g and 63g 56克和63克
9 q. o4 d' j. H0 Q: T4 B
5 U2 |/ q6 A* M" B66.Evaporated milk is a concentrated milk that is produced by removing, T  Y! `8 T! J$ o
炼乳是一种浓缩牛奶 是去除什么做的
0 `: h1 x, [( @4 ]- R; w: OA:60% of the water 60%的水$ m- b2 U! G, }. z3 }) q( C! f5 @
. ]* a) n$ ?, D; W; G
67.A method of cooking that transfers heat through a liquid or gas is:, A) F6 C4 p% t5 t0 a1 J
一种烹饪方法,通过转移液体或气体是:
5 |- t# |1 R( |# p! XA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为' j; t. f. y- x  Z0 {4 N
A:Gelatinization 糊化4 y% ~" {1 Q4 y" _& g. k

! t7 ~. a6 m4 x# [9 ~8 S# D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 e4 {! x+ n0 gA: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:1 k7 I% z! R5 x, ~2 \: K
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! Q- d; e- b" B. G1 V: i

4 R5 [& Z& h( K) q: C71.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+ ?+ C+ M1 K/ b% I' O/ m
A:Fumet 原汁
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; i7 a" p! e" C9 y+ R( b8 K72.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0 J4 k$ L! P* K" Z( q- N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 ~9 C8 g' t1 J6 B* l
7 n: ]7 q% Y8 X3 @8 V73.Which of the following is a principle not used in stock making?( ]8 z" p: e" p" U* Q
下列哪一项不是用于制造高汤(低汤)的原则?+ t; [9 C) _' X; R1 M
A:Start the stock in hot water.开始在热水中操作' N, v1 w) A: ]

5 L+ L0 T5 u/ e! n! e3 A74.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
' a' N* L. R: ^A:Remouillage 法语熬汤
9 }( v, ?9 }+ u8 v: }# {, Z! {http://www.haibao.cn/blog/post/176242.htm
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