埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9016|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。# ^9 p( f6 ~( f3 W8 F0 i6 J

7 B( i8 b  A4 s* t" v2 c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。
% q4 \: P7 v9 q) `! T另外,我还会找一些资料方便大家学习。
大型搬家
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
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+ f' A* d7 ]* P0 g" D8 K# q* y
1.Which of the following methods should be used to determine doneness in a New York steak?' c8 @; I( b( C$ }# R
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: P; Y2 M0 N; U
A: pressure touch. 压力触摸
) t8 l: r  K! [8 Q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 p& B- |1 @. K8 _
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! Y9 E( K% |2 z4 W. U3 H. l( R
A: acid  食用酸7 B& A6 j3 I& ?  p8 j+ T+ w
3.Vegetables are major sources of which of the following nutrients?% }5 N7 b, j: {, U5 s
蔬菜中包含的主要营养有哪些8 J8 H8 t; b; t/ p, U5 ?# ^
A:vitamins and minerals. 维生素和矿物质。
# U2 P, P- A+ H' C+ r6 k+ M' \+ W% Y4.Cauliflower is commonly served with9 U$ i2 v; n+ w7 I) `" W; Y* z
花椰菜(菜花)最常见和那种酱汁搭配( a- j" t( ^( M6 N: u
A:Mornay sauce. 奶油蛋黄沙司
# B$ t. f0 t* E3 W* s5.Which combinations of products are found in pie dough?' v' X! k: Z" |; O, y) q( n
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% s: y, q4 U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( m7 S% c) [" P
6The French term for mussels is 法国语青口(海红)叫什么$ R( G9 P5 N4 z1 Q
A:moules.法语青口,海红) Q( y. l" n. n1 y/ L
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: N$ K. `9 W& L: W/ x/ w
A:faintly fishy. 稍微有点似鱼味- D$ `' p  F1 ?# r$ d* F
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 k: T/ }1 \3 S/ AA:2 days. 2天
+ I2 _9 S$ ?4 V9.What are the principle ingredients in ratatouille? ' K& X5 |+ y; I# c" |) g) r0 h
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): n" f- s2 f6 S( @% B& }$ u5 g3 ^, E
A:Zucchini, eggplant, green peppers, onions and tomatoes. E- R- w0 I' m
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* l* y. m: H; o. K" `  g0 d
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 s; [0 h( G( [+ C$ [4 FA:cook food in quantities that will be used up within 20 to 30 minutes.
7 p4 M% D- [! j5 G" i& U0 Q+ N大批量烹煮食物要在20到30分钟内. s* ~. {% J. K/ R$ B
11.What person has the authority to issue a Health Permit?! s9 v2 D3 P# z9 \# C# G: t
谁有资格颁发健康证(卫生证)。0 J6 v" T) h4 _# F8 D  ?( w0 j7 O  g5 j
A:Medical Health Officer.
5 k% W* H& m6 |0 r1 J1 O& J1 T5 }医疗卫生官员。
& j1 C4 M) j! u9 \12.For what period of time is the health permit valid?2 J( l& L7 |9 E% Y6 [
健康证的有效时间是多久?- x; R- d2 |# p- V# K
A:12 months.12个月
1 _' z5 R0 A9 z& x4 h13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, t* |( ?  ?& A+ m: s& J在食物和饮料准备区,通风系统换气的标准时什么
$ [# V; @4 A+ I9 [" m2 V* Q5 T7 YA:08 times each hour. 每小时8次& J* s" X9 b' e+ }5 J, G! g
14。The minimum temperature for manual dishwashing in the wash sink is1 X9 M* {8 [7 P2 q
手工洗碗,洗碗池的水温最低多少度?
4 z  I' c; v2 g# z0 u% gA:110 degrees F (43 degrees C). 43度2 S8 B; a/ l5 n; ~$ y/ K. p
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( o( x$ ?% J3 J" H6 ^
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ t0 H/ s, ?- m  n! P( r1 i! t) |
A:180 degrees F (82 degrees C).  82度
9 U3 L# W/ s7 P16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' D; [' r1 `' z( v+ M4 F  z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 x+ Z+ g1 ]6 o0 S/ R5 v( EA:en papillote.  法语自己理解: B9 [* H  N: I2 B
17。Wing or Club is considered a2 `; T/ h+ i6 e8 Z  `
翼和CLUB 被看做是一种...
. \/ V! t4 E: ^0 xA:Bone- In Cut     带骨切( x2 l2 P. Q3 k2 I0 v, R/ ~, c
18。New York is considered a   纽约牛扒被看做是一种
) V3 q9 A0 N0 e8 |# a/ h, v( kA:Boneless Cut     无骨切- R& m: H0 j1 f( p
19.In general, a court bouillon for freshwater fish will contain7 A) Y; c9 f+ Z. a. R" ?
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/ w3 `5 |+ x$ ?4 x4 l8 Z+ H5 ]
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) r1 n6 ^% B8 a" z' Q& n
和做海水鱼同样数量的调味料和香料, U( R* b5 E, w3 {% i. M2 C
20.Anise is very similar in flavor and appearance to' m; L# E6 @+ n. n; l
八角和下面的那种原料有相同的味道
4 q1 @4 H9 M% x* G6 B/ B2 pA:fennel  茴香( j' i6 U" F3 t# T& @' ]( E: R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 a0 V( n3 G: K) _3 ~3 Y下面那种原料更像大葱且有平面的叶子
. |$ Y! X! t/ |( B/ g  VA LEEKS  似蒜葱 (这边人叫京葱)
9 M: k* e1 @# z3 p. N22.Which of the following cutting shapes refers to a small dice6 f' v1 k5 l: X, A8 g! g4 ^: }
下面那种刀切形状指的是很小的粒(末)
; g& ~- A, P+ L5 ^3 f% SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( q3 P; t, t2 [: y; \23.Oil is added to the water for boiling pasta in order to  H7 a5 _- H5 n& s$ F
向煮沸的pasta (意大利空心粉 )中加油是为了* \3 J+ Y, I  O6 b
A:prevent the pasta from sticking and to minimize foaming action.
8 {: b- d! F. N6 h, o$ N防止面条黏合并降低发泡。
& f4 z1 X) {# s24.Which pasta dish features pine nuts and basil?
! }% W! c) E8 i下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 H; Z+ P1 _% J/ j1 Y
A:Pesto.一种绿色的意大利面酱 . j. _7 E( |, ?9 X" l& y, n8 I
http://www.tianya.cn/techforum/content/96/563836.shtml
  O; C. w3 S9 ~( w
3 w( r5 R# y" m" t/ ~6 O. T25.Which of the following is a spring vegetable similar to spinach?3 J" {7 }. C$ A4 [+ k+ p
下列哪项是一个春天的蔬菜类似于菠菜?7 I9 J0 ~  Y/ V; d% f! L
A:Sorrel. 酢浆草。- m0 ~2 t$ t+ P$ f
http://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
理袁律师事务所
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:- t; k0 j8 Z: s( U: W* o
哪位厨师最早带来高水准浮夸的美食) v) x! E* A, l2 H$ `
AAntonin Carême 人名 安东尼·卡罗美7 ]* e1 }  m4 ^/ R
! F/ Q2 W/ k. {  [6 U2 A
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 K2 y6 {' @# B& m3 {2 @+ b. A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: J% `- I5 P, N, w' |8 [( ^
A:Cast-iron stoves         壁炉, x1 e4 }# Y- {3 o
http://www.usstove.com/products.php?id=6
$ a2 E; `% v8 V# d/ r9 \" _) P  T& _( S+ a- {  ~
28.The French term used to describe the roundsman, or swing cook, is:; k% ?7 h# G. ~7 `
法国术语,用来描述roundsman,或摇摆厨师是:
$ r8 @6 {+ V8 ]% m9 |' F/ Y+ Z3 }A:Tournant   图尔南, c& G! C. U+ e0 }  ]# {! k9 H; |

2 j( W5 \9 S6 j7 F3 Y* |! {29.Another term for the wine steward is:) [* J/ ^0 \: R4 m
葡萄酒侍酒师的另一个术语是:
' T) X: m$ g. l% U3 {A: Sommelier 侍酒师
; E) A/ a" ?  j' \0 b% ?& B  Y
8 O% R% d" W; N; V0 M) ?9 n$ g30.Molds, yeasts and fungi are examples of a:; H, O" g4 D. W+ s
霉菌,酵母菌和真菌是一个神马例子
1 H0 g) w/ r( i, d4 L0 N& X$ g2 JA:Biological hazard 生物危害: X: {2 K. @( _- q; Q1 F  d
4 L$ T/ q) C: i) A& N+ w
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 w" p- j( D; b9 E" i% e- e根据加拿大食品检验局,食品的危险温度区在多少之间:
" f1 r" v  q7 V1 {) L8 n8 vA:40° and 140°F (4–60°C)     4-60度/ ~4 `% G: V) R6 }
& q6 e! I& ^, t# X1 H
32.All bacteria need the following for survival:3 n+ u! A' H; Z- X6 q! n9 A9 Z; p
所有细菌生存需要以下哪些内容:
* |" E9 p" P- E$ \) ~; L5 GA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! m8 Q6 u1 a7 V  k  y' j. E

1 H- z: H$ l+ [& ^( x: s4 o33.Which of the following correctly represent critical control points in a HACCP system?
* j; r( A% M% P+ M4 [' t3 r8 F4 _以下哪项正确表示了HACCP体系的关键控制点?( s. P* M) V- p" X, T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - z! o8 n$ G: H; k, u& t# }8 N
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# `: _9 Q+ ?: l4 t

2 r/ f5 d0 M0 h34.Which of the following is not an example of a carbohydrate?
) q* I* p! V: ~下列哪一个不是碳水化合物的例子?
2 ?, N2 P+ W0 Q- e; x$ Q0 H& SA:Essential nutrients 必需的营养物质
/ z' N6 I/ ~  u$ a
  r: A3 e0 C! u" i" ^+ ]35.The process by which a liquid fat is made solid is called:
1 {- v: F' K+ a8 `- F4 e液体脂肪做成固体这个过程叫什么0 \* N2 V$ U2 Y
A:Hydrogenation  氢化; [' v. M  j: D4 A! B& y

) I  n& Q* m9 V9 g3 y3 K36.Which of the following is not an example of a fat substitute?" X! b! Y3 X" N- g9 g) _9 i
下列哪项不是脂肪替代品的一个例子7 E, ~. J2 j/ u  n+ L8 W% Q
A:Acesulfame K  安赛蜜K表
1 g2 m' U% T, i' z9 ^$ r; U
- j# C5 b# E$ T' {7 ^9 T37.Health Canada requires that a product labelled "fat free" contain:, b& ^7 M$ v: W# c5 C
加拿大卫生部要求的产品标有“不含脂肪“包括:  G& ~' t# g& `  \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* Q0 p" \. t0 m7 B! @4 F) J% g+ G
2 A& B7 R  B1 j$ G8 b& V% R
38.Which of the following is not a problem associated with converting recipes?
! q- v* F) |3 q; k下列哪项是不相关联的转换配方问题?& t4 v/ R9 m5 }; P1 x
A:Unit cost 单位成本9 A0 \; D' j: G

+ j9 ~4 y# N5 s: J5 t39.The condition or cost of an item as it is purchased from the supplier is called:) ~* V0 i! D% |/ F
从供应商采购的物品的品质或成本叫什么. p# ~3 i2 q& v" T0 V
A:As-purchased cost 购买的费用
* R- n' {& h$ k8 k' L$ C% c* m6 w* g$ P4 b
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( s5 D$ N9 K& n. V在新货到来之前用于日常所求的必要库存量叫什么6 ]" ^" @- e- j5 Z3 X1 o6 s
A:Parstock 基本日常最低库存' V! r4 v0 S" A8 N2 F3 O3 a
+ j% O$ @! V' G/ @: M
41.Which of the following abbreviations is used to describe the proper rotation of stock?
# D# r) ^, A5 w1 p3 \下面那个缩写是用来表明正常库存流程?( Y+ Y# U9 g. q
A:FIFO=FIRST IN FIRST OUT 先进先出8 @) U- D0 R/ B" W, k0 B$ ]
* c1 R( I* R* `7 Z- k
42.Which of the following knives is used to turn vegetables?9 k! H. A, q* t: x
下面的那把刀是用来打开蔬菜吗?
1 w* d1 e' J7 T2 hA:Bird's beak knife   鸟嘴刀! O$ E2 H5 K$ E- Y0 x- U  c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ _; v8 @# D( Y/ R8 f
! X+ r8 ~4 w7 m3 {' i2 C: q  I  J
43.What is an instant-read thermometer best used for?
- @7 ~9 J' j' ?1 W即时读温度计最好用于那方面?
) D) {& Y. F( f" i7 |A:Checking the internal temperature of a roast 检查被考物品的内部温度) b7 a7 e0 ^; |8 L
' @2 i: E1 s& a& ]  R6 m4 P$ B) S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 N' ?0 O; Y2 j9 i6 L下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 o" q. U4 C7 P2 I3 lA:Cast iron 铸铁
; S: L- p+ j* `0 i4 ?& }0 y  Z1 b
8 p; }# r- U% C! L5 P# p) U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 K& H3 t, p9 z* p8 y% `哪件装备下面有一个可移动的碗和一个S形叶片?
& p& j$ o! p3 v+ r' _2 }A:Food processor 食品加工机$ l: _; q$ a# w) h8 q! w! H
http://www.google.com.hk/search? ... iw=1263&bih=572
' S; o/ u$ \( H5 h
' n' ^7 ~- ^2 t0 u+ g8 B* j46.Which of the following is not a rule for knife safety?1 ^2 X* a; ]! r3 b5 q  B+ l
下列哪项不是用刀的安全规则?
  v6 z' E# {$ A% _2 m3 f! xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! w0 F- l0 O( t; s8 u+ q
4 m) ?: k7 r' Y8 {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 Z" ^7 T5 C9 H+ b' o. ?7 V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! g6 n* t: _5 L! C. f, kA:RondellES 3 @1 o/ t  d0 q4 m; H) c% L, u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- A. |9 W% i. |* @1 c

+ n3 ~3 H6 @) C" Q48.Which of the following is a diced cut used to garnish soups?
( g, b9 ]( h  K+ k下列哪项是切成小方块用于汤的装饰?" o! x% N0 o5 {: C4 n
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' W( q% z' D+ H7 m& G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ e' w+ Y8 \6 i/ I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!!——
% ?) f' I; n1 d$ v; k; }  zA:Gaufrette $ j' R$ c& ?% \3 v  Z# r6 J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" a1 C- e+ o; V: e+ e8 o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% K7 f( M5 \! R, w7 M6 ^2 ?6 T* L) N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% j( c4 D: @4 [# a2 _% k8 v

6 t; m: u" f/ U1 D& A) p. G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 J2 h4 D9 P) k/ q% h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)
7 r& q; c$ _3 n; L: Q/ g+ b3 _A:Cilantro 胡荽叶 香菜# d4 m' Z& l+ ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
" _5 N  K  q; X* J% V* O
+ l# z! U% N3 E6 a. r, _" n60.Allspice is made from:9 d- z/ F. a1 _% F( T
多香果,  多香果香料是什么7 Z" X  g, Z* S( _, O9 q2 L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 v' }1 O* J! x6 }A:A dried berry 干浆果( m+ c1 }4 R5 r  F# [$ B- h* i
# l. D% H. _' j; P
61.Which of the following are used to make a sachet d'épices?
, B4 G/ J# r2 v6 H3 U. ?- n下列哪些是用来做香包德épices?4 ^$ J& P& X; `, l
http://www.sachetcatering.com/9 f' ^) W' P8 a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: C( e0 h( j4 G/ @  G3 o  O) z
) ~5 \5 T0 t* l$ d0 q1 v62.Which of the following condiments are not soy based?
& x5 @. w3 P; G0 u( n8 M下列哪项不是酱油调味品的?4 x; `+ `, v$ w8 [
A:Wasabi 日本辣根
+ }: _7 ?/ \0 X2 I9 [4 Y, c3 E- G0 F! m5 X" I' s" P
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ [3 @  y1 Y$ J- U: l# |5 J% d& }
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:
+ I# s$ m! e3 U% f; g/ |A:Pasteurization  巴氏杀菌5 E+ d& A3 u' s9 e

* N2 E+ U0 d. Y% Z64.Which of the following steps is not the correct procedure for whipping egg whites?
% J9 d+ U, f# O) s下列哪个步骤是不是正确的蛋清搅打程序?
7 D! J6 D) k! m8 Z& xA:Allow to rest before use. 允许休息后方可使用。
- d1 M5 a& d4 d6 n& @+ D& R: f- k' B1 a" B* X+ e! k
65.The weight of a large egg is between:一个大鸡蛋重量介于:
% `2 I* [- H' e6 _( n) hA:56g and 63g 56克和63克6 _5 ^0 {: ?* l/ m9 l' ~4 f; R
" }* i2 H3 p( C7 f
66.Evaporated milk is a concentrated milk that is produced by removing% [3 h! h, Y. ^( m
炼乳是一种浓缩牛奶 是去除什么做的5 M: r( v: }$ F0 o! V! x2 h
A:60% of the water 60%的水: K/ q( Q, U, [  ]- L" u- G; `" y9 q

( r% b  a1 v+ h& C, X67.A method of cooking that transfers heat through a liquid or gas is:- m# J5 X& q' x/ ~9 r7 a
一种烹饪方法,通过转移液体或气体是:
/ y7 j% S2 f2 g+ F2 r7 OA:Convection 对流
7 q, E* d- l  B( ^% z% z4 M; t& E% z" }" y5 C
68.The cooking of starches is known as  烹调的淀粉被称为
& S2 M$ n' {  W* @+ |0 d8 hA:Gelatinization 糊化
1 U% x! `2 {. z3 C+ B8 `* z# j2 o; g
$ P) E: @1 N  Y4 j! r! {' `9 M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 w: U8 ]1 Z, A! B* h! oA:Braising 烤
1 r  n" u/ [: D+ q) W( J, m# U; q3 q. S. B! D
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:
2 U) _5 o! L6 n' V" U, OA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: M( \% u7 O  @8 ^$ E- a$ c6 j8 S' b+ w5 x+ |
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2 g. `9 c5 K. v' T4 S
A:Fumet 原汁) Z7 i1 d  S3 D
* S4 E0 {5 ^' Z; L/ U
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( v( b6 A7 [. m$ O7 h' V$ K7 s2 t
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 f: l" i, X9 E* a1 h# |
3 Z& ?% u6 m# d7 R& ^73.Which of the following is a principle not used in stock making?1 I& T* I/ D; e2 a
下列哪一项不是用于制造高汤(低汤)的原则?( G5 V2 A7 {8 \$ h% F
A:Start the stock in hot water.开始在热水中操作
  e/ Q$ I8 i" t6 a% O8 A9 L0 m2 ]* [7 r+ `
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
6 n7 v* i3 R: J6 TA:Remouillage 法语熬汤
) x- A% j9 S- \/ u" c2 o! ehttp://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
老杨团队,追求完美;客户至上,服务到位!
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, 2026-3-2 17:11 , Processed in 0.092278 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