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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。
/ V8 m: N! V  E( h2 G6 B; w) K# q' U
6 ^; l4 X! T9 u) z+ I* J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。" T1 u+ M( G( _9 p7 f3 I4 e
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  H% Q( G5 o5 M! F+ P6 h8 G0 T
1.Which of the following methods should be used to determine doneness in a New York steak?1 k7 [& d4 {3 T- n- r+ r: T3 [
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); w$ n4 g5 f' R( @
A: pressure touch. 压力触摸
4 z# o9 v# |; ?& Y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& U. r- `8 d# ]: Z1 y' E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
% Q" R* }% t. z  o. b2 r, e! ^A: acid  食用酸& L! W% Q0 s% g1 Y3 M, l4 X
3.Vegetables are major sources of which of the following nutrients?
) U0 Z" O' r/ H) t6 l; ]6 ?蔬菜中包含的主要营养有哪些
/ X7 l$ T9 s% L9 K! X. f0 l) GA:vitamins and minerals. 维生素和矿物质。
8 s5 S1 H/ `4 ]0 w) U4.Cauliflower is commonly served with. `2 W% f. z. T
花椰菜(菜花)最常见和那种酱汁搭配4 Y: F8 h  E: N  r
A:Mornay sauce. 奶油蛋黄沙司
) |0 R, I# l/ L( L5.Which combinations of products are found in pie dough?+ b+ p. f3 u! c  a" b* u
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; k: l3 e- O5 {- UA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. a& j6 |' v6 p' Z: F( t( I# |4 m
6The French term for mussels is 法国语青口(海红)叫什么: a# _( F0 C3 n& l2 Z9 Z( \
A:moules.法语青口,海红  y4 T2 Z: O/ d# W' [7 p
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. r5 D# i2 @  @6 j- e; _A:faintly fishy. 稍微有点似鱼味
9 `: C) Z! j1 y4 a8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 V8 t( r( W4 N( P, ?, @
A:2 days. 2天8 M+ H0 N% \( V7 Z0 D9 A9 ?
9.What are the principle ingredients in ratatouille?   j6 G# j7 k. Y, F  s
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# ~+ u- b, U( f$ N. TA:Zucchini, eggplant, green peppers, onions and tomatoes7 G3 ?- B$ w" O2 c, _6 N2 e
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; N" S0 @% v- E, B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 t$ r! C. M+ o4 I* fA:cook food in quantities that will be used up within 20 to 30 minutes.7 l3 u  w; v$ H( H+ }! ~8 k
大批量烹煮食物要在20到30分钟内
% i+ q5 c7 S2 X- e1 {! K11.What person has the authority to issue a Health Permit?& [% X5 q( o1 V; x
谁有资格颁发健康证(卫生证)。5 V, n6 ^( t2 b6 }
A:Medical Health Officer.0 B' I1 Y4 t; @' ]3 b+ R% @
医疗卫生官员。
  _5 K% w' J. A# m+ |( Q6 h# T) L12.For what period of time is the health permit valid?
$ a* \8 i* J- O6 r健康证的有效时间是多久?
+ U, Y# P  H! a2 V/ LA:12 months.12个月
& w+ k5 ~5 Q* @13.In the area where food and drink is prepared, the ventilation system must be able to change the air; g/ _' ?% `6 ]& }8 D  ?
在食物和饮料准备区,通风系统换气的标准时什么
* c. n( ?6 J- a. \$ w# BA:08 times each hour. 每小时8次
" E$ U9 t$ d; e14。The minimum temperature for manual dishwashing in the wash sink is3 i. v. f) e9 K2 q" |( H
手工洗碗,洗碗池的水温最低多少度?
" j- ?! W: `% F" q# `A:110 degrees F (43 degrees C). 43度8 U7 S3 J/ R" q+ b3 z1 w% f
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; i9 V% A# L; _  O
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 ?$ g: E, E8 h' K$ o9 s/ t
A:180 degrees F (82 degrees C).  82度- g; B! N5 B$ @; V* o
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; d; r5 e6 {0 r  V用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% H# m* `& A: k9 OA:en papillote.  法语自己理解
; W* ^* ^" v! k7 \$ d% f3 V7 f+ R17。Wing or Club is considered a! K: m. F! F- p( \& q
翼和CLUB 被看做是一种...9 h7 Y1 g) G( K+ R4 y' C
A:Bone- In Cut     带骨切$ V4 K3 z+ S% H5 N; B; ]
18。New York is considered a   纽约牛扒被看做是一种
( ~6 s3 _; n9 [9 j% s; ~( bA:Boneless Cut     无骨切
' ]) h9 ~* z' b% H19.In general, a court bouillon for freshwater fish will contain
2 ?9 c7 V$ V- c- G& f% `) |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
; A2 R% E% Q. P( m$ f7 CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.% T+ P( H3 W. Z
和做海水鱼同样数量的调味料和香料
+ Z" n% m5 }$ ?20.Anise is very similar in flavor and appearance to) y" x" q+ F8 T- t
八角和下面的那种原料有相同的味道) w; S0 _* O2 @3 C% W: x
A:fennel  茴香
* c# r" V# k! F, h9 J% l1 T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: r* S; t+ D8 W5 e下面那种原料更像大葱且有平面的叶子" ~1 G& h# B8 _6 r9 D# I8 l1 Y- h
A LEEKS  似蒜葱 (这边人叫京葱)' Z) z8 m) r, d' Z2 `
22.Which of the following cutting shapes refers to a small dice
; M) e  i  T" r& \, r- J, H% _下面那种刀切形状指的是很小的粒(末)
1 @  x: w  h( ?% a; R# r- P  ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. [0 L: Y# h9 j! x4 \5 \
23.Oil is added to the water for boiling pasta in order to& v' {- A  @: _  a
向煮沸的pasta (意大利空心粉 )中加油是为了' {* Z0 Q9 w& }* b
A:prevent the pasta from sticking and to minimize foaming action.
7 u) A( d, j7 [; {" I防止面条黏合并降低发泡。
1 L. a$ G8 M* d6 @6 n+ n24.Which pasta dish features pine nuts and basil?
2 P8 c6 p$ x  V9 g9 @% S$ j% }$ X下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 x; m3 l2 u1 ^! A1 BA:Pesto.一种绿色的意大利面酱
- j) Z1 a% Z3 Xhttp://www.tianya.cn/techforum/content/96/563836.shtml, ?1 V- j  d; q7 ^  H- i4 Z6 I

; A$ q! Q; L" v3 C  O25.Which of the following is a spring vegetable similar to spinach?
, f  X3 a6 o3 q& K2 t, j+ ]下列哪项是一个春天的蔬菜类似于菠菜?
$ t4 y6 e5 \7 H  B3 ~4 JA:Sorrel. 酢浆草。
6 \% g! y$ b" B7 Zhttp://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:! S/ G+ j6 I! e/ X
哪位厨师最早带来高水准浮夸的美食
# z% g- M8 Z7 ]AAntonin Carême 人名 安东尼·卡罗美$ i" R1 `/ b& Z5 p( V4 X& H  G- p

- \& \* J1 X3 x) i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% @$ v2 x4 s7 y0 s. [% H9 V. j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 j. `; b8 K/ y& V' J0 eA:Cast-iron stoves         壁炉. W" C/ H( L" k( I: ~0 r
http://www.usstove.com/products.php?id=6
+ L3 F3 E! J6 \" d. ]
' f% R2 d% O; O1 c& }  [2 ~28.The French term used to describe the roundsman, or swing cook, is:( a1 y3 O1 c" z( g# f
法国术语,用来描述roundsman,或摇摆厨师是:
, C& r- k1 ?$ g8 G9 Q3 oA:Tournant   图尔南
$ R1 w& x2 \6 Y6 V$ U  L9 M; n7 F6 ?0 V  |
29.Another term for the wine steward is:
8 p; k# A5 X: B: W葡萄酒侍酒师的另一个术语是:1 e3 @. U  v4 t
A: Sommelier 侍酒师  I6 K5 M$ G8 I
; c1 p4 e. d: Y
30.Molds, yeasts and fungi are examples of a:# |, Y1 K8 q! u  W) i' Y+ R' X
霉菌,酵母菌和真菌是一个神马例子$ l% g6 B8 O7 k6 b/ p2 k
A:Biological hazard 生物危害
) U9 }3 R3 [8 v! V6 P6 m
& s0 \' [( ^- a! V0 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 U) }( E5 Z# ?1 |" x# z2 {
根据加拿大食品检验局,食品的危险温度区在多少之间:7 [, B7 Z' I& X$ E# V
A:40° and 140°F (4–60°C)     4-60度
) E$ U7 a6 {) Y1 [2 j
% M5 C, Z' i" X32.All bacteria need the following for survival:/ f5 [0 r1 Q) g9 o, N
所有细菌生存需要以下哪些内容:
. l/ t! w, U/ D  sA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 z" M! g8 `2 ^3 t; K' Y3 S3 q! }- B0 u* d- g3 l
33.Which of the following correctly represent critical control points in a HACCP system?. y, J% b' k" b+ g1 b
以下哪项正确表示了HACCP体系的关键控制点?5 o3 J/ S( t$ f3 o* F% j0 `  h+ h0 S! z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 z5 R' C) P6 \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! y' I% D5 {% T4 g" H2 K% E3 b

1 o+ L$ ^3 h# X9 H+ h' ?34.Which of the following is not an example of a carbohydrate?: b" n! J+ d$ A
下列哪一个不是碳水化合物的例子?
* M* Q# w% W* ~6 Z9 c7 ]A:Essential nutrients 必需的营养物质% [- X5 a/ U5 z: T, h3 n6 |, Q- d

4 a/ z- t1 a/ T35.The process by which a liquid fat is made solid is called:' C* W5 n9 s7 Y% V* r& H9 ^( [
液体脂肪做成固体这个过程叫什么+ T8 a3 E/ H! |9 d
A:Hydrogenation  氢化
9 v! E2 S) T) c& u
8 x3 ~+ r) U) ]3 G36.Which of the following is not an example of a fat substitute?
8 x! j6 ?* A, f+ o8 Y/ s. n  ^下列哪项不是脂肪替代品的一个例子3 q5 h" C$ E8 M! a" n. x
A:Acesulfame K  安赛蜜K表
( q% k' J7 z# Y; w6 z' D- M0 x( f: @5 L. ?( D8 \4 ]% j
37.Health Canada requires that a product labelled "fat free" contain:
' H" g5 {5 n$ u1 x加拿大卫生部要求的产品标有“不含脂肪“包括:0 Y8 n0 d0 F  P+ s- w$ j1 y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- q3 G4 D" {* b, l( D: k' B

; Y/ n" r4 S, s$ Y' }38.Which of the following is not a problem associated with converting recipes?
4 o- L; i; r, V! z下列哪项是不相关联的转换配方问题?# C7 Q; @% I$ m: [
A:Unit cost 单位成本- k( h& @) C/ m

3 p& [# x5 L6 W5 `39.The condition or cost of an item as it is purchased from the supplier is called:) @2 X9 |" `9 s( A2 T- Y0 \
从供应商采购的物品的品质或成本叫什么1 q  _3 O( ]% E
A:As-purchased cost 购买的费用& t6 F( e3 X( M1 f; [

4 X% }! {, {. L0 o40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 m" ^3 v' B! N* K  [在新货到来之前用于日常所求的必要库存量叫什么
5 Z6 d- i. W3 J% ~0 E& cA:Parstock 基本日常最低库存9 I# \$ B7 e& i4 Z* V2 p0 R9 ^
6 ~# C/ f" s& M( M
41.Which of the following abbreviations is used to describe the proper rotation of stock?
) Y  x; a. V6 v# V+ b  P下面那个缩写是用来表明正常库存流程?- b) B$ ~$ K8 l0 W8 G
A:FIFO=FIRST IN FIRST OUT 先进先出
9 Y; s, w# e* L3 ?& d4 s3 R
2 H: z( p7 p* ~0 k! D, V42.Which of the following knives is used to turn vegetables?
' q" |& ?# ]8 U/ S0 f5 Q& l下面的那把刀是用来打开蔬菜吗?; A0 O/ y+ Z( {, s; ]
A:Bird's beak knife   鸟嘴刀
" }; e3 v% |! W* Q8 C5 x2 x. I: ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: ]5 ~; \8 a) {6 S, p

: z' f* R; Q: H6 g; r5 T43.What is an instant-read thermometer best used for?
0 G; ]8 k& Y& g) A3 n, W即时读温度计最好用于那方面?* {( o4 y0 A8 }+ k) a
A:Checking the internal temperature of a roast 检查被考物品的内部温度. ]# j  f. ?$ R7 e; \2 U( }
) Z7 y& U% Z: o; H& ^( i. J
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. s+ A  z0 [" @: j. A$ y7 h" M- ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重; z9 s# x$ q8 |. A# E* q
A:Cast iron 铸铁
3 `6 N% S/ z( ?
2 W* @; ^& g! g8 ]/ E5 @3 Y( C% x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& b7 a+ f" G5 K0 i, r* F% J哪件装备下面有一个可移动的碗和一个S形叶片?
6 g% r0 S7 y5 V/ F0 Z# c% NA:Food processor 食品加工机9 q- o% b' B& q
http://www.google.com.hk/search? ... iw=1263&bih=572% g0 F. V+ p% o1 J+ g2 R

: Y" o% J2 L* e46.Which of the following is not a rule for knife safety?  `5 N" V6 ~, {* R3 t, j0 b. I
下列哪项不是用刀的安全规则?
" \2 q6 d" W- u$ W* X5 F6 \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- b/ t, A7 k  x; t' P5 i

$ u: w, {$ I: z; u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 {0 Q# l# [4 `5 ?- Z* v! W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# o3 H" E/ m6 MA:RondellES # F+ g3 c3 m6 v7 f# x9 e  z) v! W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# R2 G7 R! ?) a' [0 ~, F3 k( z4 P

5 z4 G8 q' [8 j+ V( P48.Which of the following is a diced cut used to garnish soups?
$ X6 z/ G" j/ z1 u) b下列哪项是切成小方块用于汤的装饰?
7 q) B* h: a" Z" B4 C2 }' _  E- cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( E0 `) Y: i) r5 g6 G6 h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) [7 z4 y3 G5 z9 A) E$ v$ x* ?4 K9 ^
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!!——
! j4 B+ _. q, `, Z# |A:Gaufrette
4 @  z5 P0 ?1 y$ Z0 B4 vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' u# s( D5 T! b: M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 ^& ?- P/ Y# T3 KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 p5 t2 Q7 [( q7 Y- a; d* }4 _/ ^
0 n6 p6 f% s% ]% a
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 m6 N& a% e4 w$ y; N% j9 Y
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)
1 s/ F* y5 Y$ V) Z. F1 sA:Cilantro 胡荽叶 香菜
2 |2 S" A, a" M' e$ e  ^http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 n' q$ B; u' d0 v  |
# R9 T! ~# I2 w( ^6 c/ M' P60.Allspice is made from:
2 R$ i9 m* B0 W$ d 多香果,  多香果香料是什么
7 G9 Y# H4 n9 ?2 \7 F0 K2 I( X( R, Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 f: I  W& G% z1 zA:A dried berry 干浆果3 H& o* C8 z! t) \3 Z; {$ _$ m8 Q

9 |* y0 h* V* k1 u6 ?$ S61.Which of the following are used to make a sachet d'épices?7 S/ ]# N- z- R. [: N9 M
下列哪些是用来做香包德épices?
- P1 u9 Y* E* ^6 ]' Rhttp://www.sachetcatering.com/
( s; g6 V$ C( MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# y0 S: J5 F) k. y( p- h
" H) @! E; n. g) O  u5 Z( ^9 C62.Which of the following condiments are not soy based?# R3 [7 J9 Q5 \: s$ ]; c. `
下列哪项不是酱油调味品的?
+ v( e  P- P) y  z& ^A:Wasabi 日本辣根5 I$ e  V* X) H
, C" V) y6 n4 W' o# o6 f
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! ^( K. W0 P. G
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:4 T7 e& Y2 F( H) u' f5 z7 r
A:Pasteurization  巴氏杀菌) Z, D0 v, x, X3 y9 Y" v7 y6 l

0 Y' T& e% p0 R- j$ p! p! I64.Which of the following steps is not the correct procedure for whipping egg whites?
$ ]: F, {" a# \. K7 G: T下列哪个步骤是不是正确的蛋清搅打程序?' k; a0 x9 [# q* g# C1 y
A:Allow to rest before use. 允许休息后方可使用。9 N+ S8 I& _- M9 {
2 ~. z, J* m9 e  a4 A
65.The weight of a large egg is between:一个大鸡蛋重量介于:
% l0 h8 P4 k6 C1 EA:56g and 63g 56克和63克) k; ?$ j! l* h5 c& z/ p  g/ Y! v

" w' C- n2 s" `66.Evaporated milk is a concentrated milk that is produced by removing
1 z6 \$ y2 {/ M: N9 c5 W/ J$ D. |炼乳是一种浓缩牛奶 是去除什么做的
1 C/ L4 u- D# iA:60% of the water 60%的水: ]$ G% |" F4 W  o6 o
6 t4 h) J4 i0 u2 @0 W
67.A method of cooking that transfers heat through a liquid or gas is:, W4 i! z6 R5 Y: a
一种烹饪方法,通过转移液体或气体是:1 _# R1 d2 o  e9 V2 D$ N1 L
A:Convection 对流
. h8 c* h6 b0 i2 J- [4 q2 f! A2 I% E- ^7 @4 u
68.The cooking of starches is known as  烹调的淀粉被称为
. ?3 @. h! v) V7 y& b. XA:Gelatinization 糊化4 E5 ?' ^/ }& Q( W' p4 E. m7 n

" R7 O& [8 ~: W' @8 J: K) Q# N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* t) I7 O+ W3 @% T% j
A:Braising 烤- C& \( P! F7 }) H% z* A+ `
6 [0 \0 G  |% v9 \: q( |
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:
3 G: a2 |# Y9 l- p8 t5 rA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* E) b5 O' o, M+ ]* i9 _) W1 e
0 e7 ^2 ~7 [% l7 b# V, 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
( }, m# p& A, I( }3 {1 P: R; I! wA:Fumet 原汁6 l& b% i9 r/ c& L7 R
7 Q0 b- x7 j, o* X
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' a7 T9 @# C$ q5 W* k1 C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 c0 L/ _* |5 Z' B0 W" P

8 g  W7 \$ [- U6 C& }) I1 O! t& X! _73.Which of the following is a principle not used in stock making?
  b' B: Z2 y; e+ k下列哪一项不是用于制造高汤(低汤)的原则?3 n5 b- g& \. v  I( ^. \- l
A:Start the stock in hot water.开始在热水中操作5 ]3 e  @3 Q: I# x- I

# q9 }4 W! J5 J+ _+ d$ p74.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
# }( R; \$ {; E% V# f4 U( t" QA:Remouillage 法语熬汤4 C7 ]" G& i+ d2 X$ u' e* Q
http://www.haibao.cn/blog/post/176242.htm
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