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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。
2 T9 }4 [3 {" l* [3 `: E- W/ x% U# M! q4 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。
2 ~: T" {+ c! d/ M( h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% P' T/ L4 B/ l1 B
1.Which of the following methods should be used to determine doneness in a New York steak?2 f' e. {' Q* J  q5 N
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)
! H1 T$ O% w. \; @. EA: pressure touch. 压力触摸5 j2 }$ z& V# Y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 v4 |, j" B0 a3 L8 Y( ~7 v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6 e- i0 n' Y2 Z: Z4 ]
A: acid  食用酸2 |- g. K7 G. c  ?' q, w
3.Vegetables are major sources of which of the following nutrients?
5 X# P" o6 Y- \# }/ G蔬菜中包含的主要营养有哪些
* s: G6 n, w0 b& E( C* x5 ]A:vitamins and minerals. 维生素和矿物质。" G6 w; }1 n/ g8 Z9 U
4.Cauliflower is commonly served with5 y3 }# U6 |0 ~7 H8 E
花椰菜(菜花)最常见和那种酱汁搭配
2 x/ [6 C9 h* J  [+ UA:Mornay sauce. 奶油蛋黄沙司/ z$ K: J# J& J
5.Which combinations of products are found in pie dough?# C# I$ F- I8 T0 v4 ~$ @
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)2 a% C# o( I% w  x
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 Z, n8 |: ]7 w* c8 V1 I2 H( j* I
6The French term for mussels is 法国语青口(海红)叫什么( X% P5 Z* j$ ?
A:moules.法语青口,海红+ W. ?* s3 T2 w) G' ^& C6 w
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ z0 e5 K# m) Z2 d' I. M9 Y9 AA:faintly fishy. 稍微有点似鱼味8 p5 C7 G8 e  J1 D9 k
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 O3 i4 g5 o. A5 U7 G% ^
A:2 days. 2天
7 d  h/ W/ i$ j& j9.What are the principle ingredients in ratatouille?   W# Y" y' V* X9 j1 i
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# P8 _/ M9 E/ x% v9 K' V6 GA:Zucchini, eggplant, green peppers, onions and tomatoes, c# f# Y5 t, l2 p# W
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ I' |6 ?1 l" H9 u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) s; F) c% [4 n. R
A:cook food in quantities that will be used up within 20 to 30 minutes.9 ~7 h* w7 `' r5 e7 q- b* O& g0 N
大批量烹煮食物要在20到30分钟内
( f2 e9 N7 P' \0 y2 m11.What person has the authority to issue a Health Permit?
0 k9 H1 ?; j, B% y谁有资格颁发健康证(卫生证)。8 j. J0 J6 @  b/ ^% O8 d7 t
A:Medical Health Officer.. w5 f( T% I# }" K' ^
医疗卫生官员。
0 _3 R4 J6 c" L1 b/ f12.For what period of time is the health permit valid?
7 C7 p3 Y3 ?( n9 D健康证的有效时间是多久?
+ T* {% l. F3 [5 n) OA:12 months.12个月9 U0 q# B1 D2 U  q0 g! x( F
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; V/ V( O% x' c! r4 }在食物和饮料准备区,通风系统换气的标准时什么
/ L, K0 L5 v& ~A:08 times each hour. 每小时8次1 o" E: J6 k: ~/ ?( U, m
14。The minimum temperature for manual dishwashing in the wash sink is* x! T0 H9 m9 U  h% F* u
手工洗碗,洗碗池的水温最低多少度?4 D' Q; \/ L* V( A$ L0 F) M
A:110 degrees F (43 degrees C). 43度
  y2 b) P2 S  a9 q. A% ^2 r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 P/ z8 X! b8 G$ P5 l
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# W% M% Z5 R# V% H$ ~$ sA:180 degrees F (82 degrees C).  82度! c& d# Y' ]( o: J8 Q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ d: P0 |# C" g, _9 U) q4 l
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; L, @8 B2 U. q9 P) rA:en papillote.  法语自己理解, l, l$ p. `9 Y6 ~* r/ q# n5 v# Q
17。Wing or Club is considered a
6 i# s2 K; `* w/ j; U8 f翼和CLUB 被看做是一种...7 P% u: d3 i  Y3 x; z0 h' {& }
A:Bone- In Cut     带骨切7 X) B  c% N- u9 f
18。New York is considered a   纽约牛扒被看做是一种
: _9 v0 F' L. A" ]A:Boneless Cut     无骨切# a3 J" S; t& A% m
19.In general, a court bouillon for freshwater fish will contain
% w, c' G0 e. B; ]4 W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 r; m1 H7 N  ]  A  \4 Z) nA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! d: J$ I, s. c1 P8 e( B2 B和做海水鱼同样数量的调味料和香料) v8 ~: f8 w% ?" Z$ T, o- M  V4 A# D
20.Anise is very similar in flavor and appearance to+ g1 c- j6 J- s( t  W( A; }
八角和下面的那种原料有相同的味道
* U! |) J! L+ c0 }" \* d, [A:fennel  茴香6 ^2 i% N' n  ~) i' j9 x) c
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 ~+ X; _8 |! O下面那种原料更像大葱且有平面的叶子
+ R. V7 v) e3 V/ E& kA LEEKS  似蒜葱 (这边人叫京葱)$ z4 m' s8 |- U, ^, ?
22.Which of the following cutting shapes refers to a small dice
7 L) m7 ~3 r& o. `* w( V- H( L下面那种刀切形状指的是很小的粒(末)8 ]; B" V. ^$ d! c' j& o5 _; \6 r4 R
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  Y3 ^6 ?; o0 |- j4 R23.Oil is added to the water for boiling pasta in order to+ H3 s# ]) U9 Z; N; d/ I
向煮沸的pasta (意大利空心粉 )中加油是为了) T! C! Q" N* d, u$ A. r
A:prevent the pasta from sticking and to minimize foaming action." x" f/ h# W9 _+ Y) B
防止面条黏合并降低发泡。) w5 \1 b) t6 K5 y: }- a/ V
24.Which pasta dish features pine nuts and basil?
& v1 T7 {' F" c, [下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( B# B. z2 k6 A& Y' u
A:Pesto.一种绿色的意大利面酱
5 n4 _& [6 v) q" w# ohttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
. c" ~4 c! v+ R0 e3 V- q下列哪项是一个春天的蔬菜类似于菠菜?
0 a0 N% x4 ~: t8 h7 h+ I4 VA:Sorrel. 酢浆草。* m! Z1 E% j- o5 c5 w0 a
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:
' |  ^" {* T2 d$ l$ l& |% {1 j哪位厨师最早带来高水准浮夸的美食
: e) U5 J, B9 g+ r1 ]/ QAAntonin Carême 人名 安东尼·卡罗美  d1 v" {- h- B4 z
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, s; u7 G) K, O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: s! A) T/ I" h" R4 D
A:Cast-iron stoves         壁炉  C+ Y. y- r* h; u6 o* Z# C8 Y; L
http://www.usstove.com/products.php?id=6* {; C6 Z! j9 q* o' T/ |# V

5 B' S$ C* B2 J$ l4 W6 q4 @28.The French term used to describe the roundsman, or swing cook, is:
* n. g9 r, S. k+ a: a( W) h法国术语,用来描述roundsman,或摇摆厨师是:
' s8 B  b# B- _8 X3 t3 FA:Tournant   图尔南
3 P9 J) E" J: f0 z  X+ [* n, S7 ]# M2 ~3 Y. X
29.Another term for the wine steward is:
: [2 e$ ~8 ^" E) g; C7 k) P葡萄酒侍酒师的另一个术语是:
# B8 l9 Q( Y3 U0 v. M( B3 Y7 ^A: Sommelier 侍酒师
& Y' i9 s4 C8 s# a  W5 k5 ^/ O
$ Q6 \8 g6 D! o1 W, D30.Molds, yeasts and fungi are examples of a:
' C0 R, U3 U, K% t# C' W! Y& F霉菌,酵母菌和真菌是一个神马例子5 r% r- K8 e5 N
A:Biological hazard 生物危害/ R9 G# U: z1 c; U5 `2 O' j

7 Q- Y- n% e+ n" y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- e4 c$ |6 Y% Z8 J
根据加拿大食品检验局,食品的危险温度区在多少之间:) L6 n  z4 _$ q  F$ e& T
A:40° and 140°F (4–60°C)     4-60度) `- h- M# L/ A. h' b- Y# k
0 u9 R+ w! Q9 }
32.All bacteria need the following for survival:
- e2 r' n2 [- Q! N* M所有细菌生存需要以下哪些内容:- j) q: F" I  o% t
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 ]* M2 @3 M0 B
* z  ?, D3 k$ H! _  G0 w33.Which of the following correctly represent critical control points in a HACCP system?
' ~3 x8 @$ C  k" w* ?1 ~8 Z: R; h以下哪项正确表示了HACCP体系的关键控制点?
( R* O+ r6 P7 z" G; ]  _# h  k7 DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 N3 _* n8 t. P' Z0 d食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 @" t9 n- @$ L
6 Q* z, B9 C% R- l4 _8 g! I
34.Which of the following is not an example of a carbohydrate?
2 P+ E2 r. F7 W1 v0 {. I' x下列哪一个不是碳水化合物的例子?) I% R3 J. l$ s+ D$ Z; M
A:Essential nutrients 必需的营养物质
  [4 w( P, f2 m' L+ ~: y7 `, \- f6 B$ @& w+ q& \
35.The process by which a liquid fat is made solid is called:
6 K0 O; ?% _; P0 }6 M' O3 V液体脂肪做成固体这个过程叫什么/ l: i1 t" g- O: w4 v# u4 d
A:Hydrogenation  氢化+ k1 q4 o7 T: v3 x
; q8 B; K' R8 Y8 P7 }
36.Which of the following is not an example of a fat substitute?+ z, A8 W2 G- R$ q
下列哪项不是脂肪替代品的一个例子6 C7 p& Z  Q1 k  z: q
A:Acesulfame K  安赛蜜K表, g! O# m1 w. I9 W

$ ?' p' x0 P' l4 i* V37.Health Canada requires that a product labelled "fat free" contain:
6 _" j" e" X; [6 N4 W加拿大卫生部要求的产品标有“不含脂肪“包括:* S3 }7 q5 r- E, ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 v! j* H2 s& Y" O/ a
; a& H2 t. s# D+ _
38.Which of the following is not a problem associated with converting recipes?
# C" l' o( u4 \: L1 b: i下列哪项是不相关联的转换配方问题?
6 C1 J7 b1 L, }: U( c9 \A:Unit cost 单位成本
3 P7 h8 ~8 I: d. ^7 s+ P( U- ?
% W: ~! `5 d+ y0 E5 b39.The condition or cost of an item as it is purchased from the supplier is called:& l0 P" g7 q% a+ x; V( S$ G
从供应商采购的物品的品质或成本叫什么1 N/ z2 l3 q7 `( z% c
A:As-purchased cost 购买的费用  |) Y9 d8 @4 f% b

6 a) }( \: S9 t# m* D/ e6 ]7 b3 R; }40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ W* P. p% F' S# C5 e# g在新货到来之前用于日常所求的必要库存量叫什么, A- O% u; M. ~! y
A:Parstock 基本日常最低库存) a3 z5 |1 S  X1 F1 ~7 q: N

  e0 O1 k* V9 m2 N41.Which of the following abbreviations is used to describe the proper rotation of stock?& y( }) P. L3 `5 F0 u1 F1 r5 r
下面那个缩写是用来表明正常库存流程?
7 x# B; w/ m* l, @. ]* x# r! `  {A:FIFO=FIRST IN FIRST OUT 先进先出" F, o: L( Y* g

3 }( W. h! g& @4 ^* u: X2 g42.Which of the following knives is used to turn vegetables?# N! [) z/ h0 S1 c/ Q
下面的那把刀是用来打开蔬菜吗?
) \" H2 R' a- K( a& Z% CA:Bird's beak knife   鸟嘴刀7 R, {% h# S1 q" a$ l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 U4 }; _6 P* W, F
0 P# ^9 _: U9 b' V2 E43.What is an instant-read thermometer best used for?
) O& u4 V& Q: k6 ?& }即时读温度计最好用于那方面?2 p2 `3 @6 R& N$ q6 K
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! F; @" d" B7 p0 {" ?下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ X7 W  ~& U* b$ h" a% N2 IA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ y( Y: A$ V! T" x& I) B
哪件装备下面有一个可移动的碗和一个S形叶片?
7 M8 N& p* R% o+ ?4 }  ?A:Food processor 食品加工机  j" Z6 L* z9 t1 \$ c, z
http://www.google.com.hk/search? ... iw=1263&bih=572
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# p4 L$ B% K8 E2 T2 p& y, M46.Which of the following is not a rule for knife safety?: g6 U( m9 _6 Q& m% D
下列哪项不是用刀的安全规则?
0 y' ~7 z9 d0 h/ D0 {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:
( F/ Q0 w! l3 |$ Y# m7 u! Z) d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 P$ w9 H& m/ K2 B6 {+ G
A:RondellES
1 s. Y5 x# |- l2 Y  [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' n2 o9 h$ Y+ \$ U! I7 B6 |
5 t* [5 h& q* b48.Which of the following is a diced cut used to garnish soups?2 S) p: X. Q4 y
下列哪项是切成小方块用于汤的装饰?! C. ^! E6 h; h: m/ G9 y4 \
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' R* L& ~, p! L" I* S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 b9 ^7 i& z' n: P( u8 k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 S% K, D$ K0 w/ _6 Y) MA:Gaufrette
3 ]0 H& M& ^0 D. V$ U" z& cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) H+ C- A$ ~9 T& F/ U- d* [; n# I" |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 j9 b& e% ~5 ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  e# R8 _+ T0 j+ F$ I- v

; ^: t+ j( \: `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# t' z( h8 @: S4 O) I
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)
* f% b; }* D& M8 ^A:Cilantro 胡荽叶 香菜# D; o1 `! P# T+ ]1 x* F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& ?5 A1 n8 l* A5 x7 ~  f5 A

7 A3 B8 P1 `# r" _) L7 S, \7 i9 }  R60.Allspice is made from:/ b3 v1 }2 Z  E4 @3 _$ W
多香果,  多香果香料是什么$ O5 w9 Z& W/ ^8 ]$ P, z- c2 w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: I2 I/ V3 O0 ]* H, w! s
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?" q  P6 D8 n. |6 i' Q) y
下列哪些是用来做香包德épices?
  @1 i' y" O, i, c3 E3 V1 ^http://www.sachetcatering.com/
0 r- l! s! V( B$ zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) a5 j* O7 x  V( s, E3 a3 L  e3 Z1 c+ x1 P' W
62.Which of the following condiments are not soy based?
( m/ L! |! Y' }4 _" E4 `下列哪项不是酱油调味品的?2 k' R" w7 P, I$ T9 g1 C
A:Wasabi 日本辣根
4 A  a5 C# ~  l) w1 m$ @, c
$ `0 F1 P$ \% `0 G* i& O9 m$ J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) ~8 K! g8 ]* Z0 T) {/ K/ K/ e; {- [9 _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! z9 M' f" p- JA:Pasteurization  巴氏杀菌1 O/ t& `: x* T
, `7 @& @0 C( |1 L
64.Which of the following steps is not the correct procedure for whipping egg whites?- V+ V" _6 B% Z8 a4 u
下列哪个步骤是不是正确的蛋清搅打程序?' @+ f$ K8 J. k0 m5 Y) i7 G
A:Allow to rest before use. 允许休息后方可使用。6 ]$ |: o( {: u7 J0 f& W. u0 E/ N
6 i& z, q* P$ m7 s" u) V' q
65.The weight of a large egg is between:一个大鸡蛋重量介于:: \* p. _* }7 m; O$ x/ K2 ]
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing' s! H, K* I9 m5 d: A
炼乳是一种浓缩牛奶 是去除什么做的6 ?4 B, @% d' D0 k$ V
A:60% of the water 60%的水! K  A- u& c: D9 P  p; @  d0 D# C9 t1 M

; C; ?7 l' y' W$ T1 y# U0 j67.A method of cooking that transfers heat through a liquid or gas is:" J: @3 G' @) b% Y* K4 T' Q
一种烹饪方法,通过转移液体或气体是:
$ Z. G) E6 d" e, w2 R  f3 u+ rA:Convection 对流3 {+ x+ P: [5 ?/ l
/ D7 S7 z7 a& p: _$ }& e
68.The cooking of starches is known as  烹调的淀粉被称为
3 }5 h0 u" H- GA:Gelatinization 糊化+ Q, {" |. J, l0 G: _0 j
6 G: t" m& r6 T$ x' B& }0 j3 r, h3 D
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* I" d9 J$ a' p2 P; e" s
A:Braising 烤
- T7 c$ T4 r- `) q- V- u$ u
- R: g" n' v- m  p# V+ {- q+ O) F, [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:
8 a- P. U* b8 y1 }- Z* N% jA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& n7 }7 a0 J* T

2 y1 c, b* G+ s8 c9 j  d71.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
7 N  b2 L% A/ o7 ?6 v9 [A:Fumet 原汁
- |6 i9 ^4 C3 f2 r9 @" l3 B. M, p: \8 I: C- @+ w) Q
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
% [5 O9 `2 H! e. I; d" T0 xA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  h0 `: d# b1 `
" |, L0 J" p2 S3 V9 D73.Which of the following is a principle not used in stock making?2 a# w' P( ~, P3 }0 q1 @3 e
下列哪一项不是用于制造高汤(低汤)的原则?
& T( B& f; y8 p0 ~6 [8 G0 D' MA:Start the stock in hot water.开始在热水中操作
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( K! p, e; j6 _8 _3 |6 c  @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
; \9 X: \, V8 [+ D! v1 GA:Remouillage 法语熬汤8 \, ]3 H5 h$ @5 y2 B1 m
http://www.haibao.cn/blog/post/176242.htm
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