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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。
% G- I, l( l9 G0 N, O) i% x  \; n; q4 n8 L8 Y* H* M; k1 |
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。
, T+ d) N; Y4 l1 S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
大型搬家
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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: l4 n: r" L  i# ^
1.Which of the following methods should be used to determine doneness in a New York steak?
7 D+ @  V5 S5 ^! l9 A6 B- f- W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)
* N' p% h& c) U# {% s& Y5 x+ @A: pressure touch. 压力触摸
( z" J( s1 s. j9 ]& e. ]" c2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 v& m" l+ c$ j1 Q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
3 g) I& z- f$ u7 e7 xA: acid  食用酸' F; j" j. h# c& f7 e0 `7 M
3.Vegetables are major sources of which of the following nutrients?
' N7 A* `# o' Z6 c* v$ Y; a4 X1 p蔬菜中包含的主要营养有哪些) T6 |5 Y- [' l5 g  u# Q
A:vitamins and minerals. 维生素和矿物质。
( Y0 u& b) _# d5 W2 H4.Cauliflower is commonly served with5 p9 s% ^, a9 J( h
花椰菜(菜花)最常见和那种酱汁搭配  P: U& o9 ]) g) P( g! K; I
A:Mornay sauce. 奶油蛋黄沙司: D" K7 ~( v2 q9 l, ]
5.Which combinations of products are found in pie dough?
1 S& h3 U2 D4 N- Z( t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& n1 p4 c/ j$ X" B) h
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! K. ^4 a7 A# I( H+ M6The French term for mussels is 法国语青口(海红)叫什么( u% i) q! Q- B
A:moules.法语青口,海红
9 v/ v# f6 X4 W, U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 o* `3 _9 a( `5 `
A:faintly fishy. 稍微有点似鱼味
. a# j# e3 J( q0 y8 Z0 S8 n8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% A7 x3 `0 r5 j2 W; GA:2 days. 2天
* X9 F& `0 `! ~) A& T' S9.What are the principle ingredients in ratatouille?
$ t4 V# M( S8 `9 D* p炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 X# F. ~. h* q5 S4 j6 O1 BA:Zucchini, eggplant, green peppers, onions and tomatoes
8 O8 P* `; F& I% l8 A  f西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 y6 |0 d& w9 z- N+ Z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! u: Y0 L+ C/ o. Y6 g' G+ z  v; M* F0 l* }
A:cook food in quantities that will be used up within 20 to 30 minutes.! B2 o* @- J$ _$ y
大批量烹煮食物要在20到30分钟内
& @6 `( C& E1 N6 O% d11.What person has the authority to issue a Health Permit?
) ?# f% X: M: A谁有资格颁发健康证(卫生证)。9 c' A0 Y0 J& ]" e1 S
A:Medical Health Officer.! B0 d9 u- a, w" \, `
医疗卫生官员。  y, w0 E& {1 M& s  f
12.For what period of time is the health permit valid?
5 R7 |( x# h( J9 F7 C, }. i! _% |: [3 S健康证的有效时间是多久?
- E1 Y' ?2 w" f9 @A:12 months.12个月
% e1 ?; c, G. p, X  D# B13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% D( N1 j( W& J8 R% r) |* @! b: t在食物和饮料准备区,通风系统换气的标准时什么! Z. f/ G" n+ W) b$ c! K, q. `$ \
A:08 times each hour. 每小时8次/ B' I9 b0 n2 @
14。The minimum temperature for manual dishwashing in the wash sink is$ U+ Y) O: m7 d2 F; T  l$ U+ g; d
手工洗碗,洗碗池的水温最低多少度?
, g1 I" h1 w5 ?A:110 degrees F (43 degrees C). 43度
, _0 O' Z3 p! y3 [3 g; C4 h15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' |8 r) c1 q3 B; F( t3 l3 `用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 s+ E8 X! A) f+ C' }8 Z
A:180 degrees F (82 degrees C).  82度
- B, O7 W6 M" i4 l, @3 |16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% ]5 D& V6 n3 m3 a- I, c用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 b  c2 x3 b( e3 y$ Y- ^& H* I( T5 Q
A:en papillote.  法语自己理解% p5 Q& w6 q$ @! H. T
17。Wing or Club is considered a
" `+ G7 M9 f( R2 Y+ K& @  O翼和CLUB 被看做是一种...* |5 t, n# A: j$ Z  j- @* k
A:Bone- In Cut     带骨切
; W7 z# D# `) }2 ^, {: k18。New York is considered a   纽约牛扒被看做是一种
+ D1 b! L; t& E! o% |; f0 aA:Boneless Cut     无骨切. P4 f" K3 X; L* _8 j+ h
19.In general, a court bouillon for freshwater fish will contain, f5 J$ V0 c) U( l. 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
3 T1 F# t* x8 r& j, RA:the same amount of seasonings and herbs as a bouillon for saltwater fish., @0 R$ T7 V7 ?& Z5 a
和做海水鱼同样数量的调味料和香料
+ u8 i0 _, X+ P1 r$ {20.Anise is very similar in flavor and appearance to$ I$ r- P% z5 r- G: ?# h
八角和下面的那种原料有相同的味道
5 ?$ Z/ X& y$ W7 r$ d, s4 G2 }A:fennel  茴香) J( E/ h; l0 V3 g1 H
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 k- i. `; U. m* ~' i下面那种原料更像大葱且有平面的叶子, L' P. W- \1 U9 e- F
A LEEKS  似蒜葱 (这边人叫京葱)
9 o+ l) L9 o' ?, \, d0 E/ m22.Which of the following cutting shapes refers to a small dice
, F* T* x, ?5 n2 q3 q5 I! Y下面那种刀切形状指的是很小的粒(末)
! {% z: z4 Y2 s9 }  P( g* O2 YA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- f8 c1 A. h# |# H4 u23.Oil is added to the water for boiling pasta in order to
  b4 ]6 X& h1 d* B9 p1 ?向煮沸的pasta (意大利空心粉 )中加油是为了
1 U* Q7 o" C7 i7 p7 `$ wA:prevent the pasta from sticking and to minimize foaming action.
8 T) H8 O/ m8 \$ h1 Z6 u) D; \防止面条黏合并降低发泡。0 o; }; v) M4 I' L
24.Which pasta dish features pine nuts and basil?
) i9 `: R( Y* b( d( e4 \; ]* v下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 b* V) O& A3 V' h  S6 MA:Pesto.一种绿色的意大利面酱 - w% F8 ]; ?0 s. B9 D4 B
http://www.tianya.cn/techforum/content/96/563836.shtml
0 U8 c3 w% V; C
% G  n+ [, ], w, Y9 X& X) t4 H8 u25.Which of the following is a spring vegetable similar to spinach?
6 o' h) b& R  h) s% p下列哪项是一个春天的蔬菜类似于菠菜?
' Q4 g" g' x: g# C$ C; PA:Sorrel. 酢浆草。
- I$ z  i( G7 x7 [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:+ j+ V. Y: i9 p! a8 w3 S, z
哪位厨师最早带来高水准浮夸的美食
6 U( `! U7 S& n8 \. {3 x# |AAntonin Carême 人名 安东尼·卡罗美1 W/ d1 A. S0 R" l7 `+ t

2 j! p5 B; n, ~1 P0 Y4 y8 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 v' d/ U% l( Y5 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 。
3 `  z/ G3 K+ i  K% p% bA:Cast-iron stoves         壁炉) k/ a9 w0 }5 ^5 a7 [
http://www.usstove.com/products.php?id=6  U4 }6 ~! D  ]( j- p: h
% c9 K: J( u2 P9 m0 p  Q6 m
28.The French term used to describe the roundsman, or swing cook, is:
9 C( P8 y( `' |" V法国术语,用来描述roundsman,或摇摆厨师是:
8 a: l8 ]6 `3 M& K8 iA:Tournant   图尔南
& T1 p+ m! U7 `1 ~) a6 }9 ?+ C: w3 G" m# @$ o( D: c
29.Another term for the wine steward is:
" C2 L0 }& S! ]& e葡萄酒侍酒师的另一个术语是:
: T5 ~( g% u9 h* NA: Sommelier 侍酒师# a" ~% M  X* M7 _+ f1 {% c1 i
, o0 ^! C% @" \! y$ z$ l- }8 `
30.Molds, yeasts and fungi are examples of a:
" y/ D& W! M4 A( i; |( l! _! C6 ~/ {霉菌,酵母菌和真菌是一个神马例子+ g- Q) `$ K, z4 J4 X% n$ M+ i+ B
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) v0 D3 E9 k, l; y: e" O# B
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 G  q' F, C  G/ g1 t5 T% dA:40° and 140°F (4–60°C)     4-60度
; W# H+ r" `8 c. y6 J- r; \2 O; ?. G+ J4 [+ t- U
32.All bacteria need the following for survival:& t* F$ p6 ^( p" p
所有细菌生存需要以下哪些内容:% S% w# s2 K' u! s. }
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 f- f- q' Y7 i5 P( \3 y; ^
8 s( s. Z1 J; s2 Q) D% u3 l
33.Which of the following correctly represent critical control points in a HACCP system?
9 ?2 ^; N( G; b% W1 {( Y$ e" |以下哪项正确表示了HACCP体系的关键控制点?- r4 a- M& B& x, p; r3 s  b+ |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / `7 H: H/ M7 ?; {& l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 y- b  x# e+ t2 j5 N. _# T
% J- d$ s) J) I5 l! G# @7 O2 l34.Which of the following is not an example of a carbohydrate?4 _' }( V5 J" [2 G* U( H
下列哪一个不是碳水化合物的例子?
7 m3 X7 M  V" F1 ?: K0 tA:Essential nutrients 必需的营养物质9 o. c( D* E8 P, d3 @  f: a
( t$ g0 S: c* C' F
35.The process by which a liquid fat is made solid is called:5 |& Q9 b. P6 R' ~% V( k& t
液体脂肪做成固体这个过程叫什么* w- a/ R/ r8 O  m5 l( A' n
A:Hydrogenation  氢化! h) _0 p+ r6 X+ k4 @' L! S6 |

; O6 f: y' d8 x  g36.Which of the following is not an example of a fat substitute?8 @1 ~; C! E( N; v
下列哪项不是脂肪替代品的一个例子
5 e: r5 q/ R% A2 Z1 W6 aA:Acesulfame K  安赛蜜K表: }4 j+ N9 l1 ^- e% g

6 f/ v) W3 J# H4 z8 P37.Health Canada requires that a product labelled "fat free" contain:
5 v  {+ G0 f% k加拿大卫生部要求的产品标有“不含脂肪“包括:
6 H6 q" P- C$ fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# R# V, k5 s6 N+ D6 z) p* W9 j0 Q  {8 t9 B* B7 _  G! t
38.Which of the following is not a problem associated with converting recipes?; V  C5 {# `' D) C% F
下列哪项是不相关联的转换配方问题?7 x% a* S) R9 x2 X
A:Unit cost 单位成本$ C( t) o/ S8 n, r

0 T7 _' Y; Q" K9 E39.The condition or cost of an item as it is purchased from the supplier is called:
0 I& X0 ^$ r/ q5 |从供应商采购的物品的品质或成本叫什么% I- F) X) U1 f3 U
A:As-purchased cost 购买的费用9 s9 s4 J0 K; y9 X6 J
" P9 n. u/ s( \7 x9 V1 m. ?
40.The amount of stock necessary to cover operating needs between deliveries is known as:) X. H1 E) B5 ~2 z! S
在新货到来之前用于日常所求的必要库存量叫什么
" z0 D- m- P* W3 f' ]A:Parstock 基本日常最低库存# x- O) e. x9 i% z* l$ n! F
% I7 |3 J2 F/ }) L
41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 d+ G, I9 r* K9 `; w; W  m下面那个缩写是用来表明正常库存流程?
2 P2 c* h/ L! ~9 J* [' ?A:FIFO=FIRST IN FIRST OUT 先进先出. H/ Q& q$ `! @& z# q0 G. P

/ r' g: u2 |: @( R! q5 V  c42.Which of the following knives is used to turn vegetables?/ q  A5 K7 y* P3 O$ ?
下面的那把刀是用来打开蔬菜吗?
/ `/ [  Y7 N, l: ~% w, KA:Bird's beak knife   鸟嘴刀
5 G( _# _1 R' V4 J" hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 v* T- A7 i7 }

+ k1 f4 `) Y; w) ~' o- W  O43.What is an instant-read thermometer best used for?
4 \5 x/ A! Y$ w9 {* T, T即时读温度计最好用于那方面?
5 H3 D9 c. l$ p8 j$ }9 bA:Checking the internal temperature of a roast 检查被考物品的内部温度" e* Z6 _' v7 \8 k; c0 I9 @
' E* ?9 ]1 J& W* p; ?1 U9 m9 H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: v2 P9 @: f; y; D* e8 W* {3 \" I
下列哪些金属材料受热均匀,通常用在铁板而且非常重; i( k) }" V: b% `* R; M0 T
A:Cast iron 铸铁
: s) v! @+ i. F5 ^& v
! P2 j* ^) G" S2 B2 h9 \3 c4 P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: f4 }! p: R! v) ]* y
哪件装备下面有一个可移动的碗和一个S形叶片?  a* k- D( R5 x
A:Food processor 食品加工机
) I3 D' s& \0 @  C1 L  Mhttp://www.google.com.hk/search? ... iw=1263&bih=572
3 Y" i  m. {) L
' C) Q! T8 j7 ?' V$ t  s3 ~" }46.Which of the following is not a rule for knife safety?9 B! s5 H* T( Q0 ~& U
下列哪项不是用刀的安全规则?6 e! {: G! t# J5 m( F* s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 i( K- N- X; N- {5 m  D. J% j. t) G* e8 m5 X+ q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; i$ ~9 ?6 ^: n! i+ I1 ^/ D# t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% O- T( z5 `2 P. j  L
A:RondellES ! C: a3 B; [  H* {6 m
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?8 ^  T/ c9 T; ~
下列哪项是切成小方块用于汤的装饰?0 f9 K: a- {. ?& M/ H+ Q$ {
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 N5 w4 z( X! u4 O+ @$ @# L% z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- Y" g4 Y' h. ~& z! 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!!——
# W5 V# g7 p3 ]! S8 [A:Gaufrette 2 V; X  [: d1 F# ]+ Y( A  ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# j/ j6 t! F' a  ^; t: o5 @  I* I. v5 t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 e: r/ o0 j% }2 j6 cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& f  d; `/ w, x% ?
- Q" w5 f1 x  p( Q- l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 [* P  T% g( a. S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)
  e, B2 R% i5 k" kA:Cilantro 胡荽叶 香菜6 c5 o: w/ Q& ?! ?7 a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ }+ Y, ]9 ?6 a6 b& _  k! i. n1 W5 _( ^/ s5 ?& P% f
60.Allspice is made from:1 t' o7 k( q0 \2 ~: ~$ v
多香果,  多香果香料是什么
* }8 K. F/ f/ i% Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; [4 D1 o  J& x7 [  s; zA:A dried berry 干浆果+ I& d  |: N# L

7 l; N# w: ?$ g  V3 I' I61.Which of the following are used to make a sachet d'épices?* X- f7 m* ?) M+ Y& L+ [3 K
下列哪些是用来做香包德épices?
# H  T) U$ Z9 L# S% Lhttp://www.sachetcatering.com/' h( H- J+ R7 l& ~1 O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ w5 @* @, f4 B0 E3 |

0 ^9 e, R9 c) E+ T% a62.Which of the following condiments are not soy based?
' a0 x' G4 X" I2 Y5 x' O& i8 Y8 }下列哪项不是酱油调味品的?
5 f( g% f% H* Y8 y+ p$ RA:Wasabi 日本辣根
1 w9 s! x0 Z1 `5 l9 S
5 j6 o( S) a8 M2 e! E1 X9 i- R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ V  E5 f0 L3 j/ 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:5 c0 n5 m, e6 s6 v  u
A:Pasteurization  巴氏杀菌3 ]' E, P! N/ a7 E9 {
( N. v7 l1 O: R! z$ ~
64.Which of the following steps is not the correct procedure for whipping egg whites?
" l/ D3 y; |! }' Z  M4 j/ c: A下列哪个步骤是不是正确的蛋清搅打程序?1 n% e9 D" }2 [: A# r9 _& C
A:Allow to rest before use. 允许休息后方可使用。5 G5 K9 f5 s$ ]- H
2 X/ h% N9 M0 w! y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
, Z) P$ q3 Y1 Y5 l' P  U/ w$ SA:56g and 63g 56克和63克9 i5 ^. r4 H$ N6 f8 E
, }4 O. S- D% z! A# V5 X
66.Evaporated milk is a concentrated milk that is produced by removing8 h$ P/ z5 w# l! p+ a
炼乳是一种浓缩牛奶 是去除什么做的+ p- Z) q) L4 w! x; |+ G
A:60% of the water 60%的水
6 O* b$ L0 Q% c( s# L! e  I% W& G3 i* C3 V  [/ L+ _
67.A method of cooking that transfers heat through a liquid or gas is:4 o1 H  j  Y- g; h' E
一种烹饪方法,通过转移液体或气体是:
0 y3 H8 G) x* ]) x7 yA:Convection 对流" y% y" c6 m# f$ u

7 r2 l0 Z! @! V6 @% W3 {: q68.The cooking of starches is known as  烹调的淀粉被称为
0 f( j8 S6 R" z! e* E0 wA:Gelatinization 糊化0 V; _, G. i4 Z
6 j* W9 h6 m; P. `, b, b1 M/ A
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  x2 P) {. S7 q& h0 h
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:
- J# b! w( [6 m# B. rA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 h& E( z" ~3 P( S+ L. M2 K
% J" T: t3 [  e1 \0 y/ L
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4 Z) b9 i/ }6 p: p! m6 L+ a
A:Fumet 原汁( f8 _/ [2 {( V- {# v
1 ^6 d: g9 D3 U7 c0 b; w
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
0 p- d2 T! a0 @" V5 {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" T6 Q3 f8 Z, t: p* j7 k73.Which of the following is a principle not used in stock making?
& @* ~/ h* c' t0 i7 S/ X( z# `下列哪一项不是用于制造高汤(低汤)的原则?
- ?. A- c" h- k4 SA:Start the stock in hot water.开始在热水中操作
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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
: E* A$ v! e2 l/ O5 ZA:Remouillage 法语熬汤
" c; K1 l5 Z: Rhttp://www.haibao.cn/blog/post/176242.htm
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