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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。/ T' P  y! h2 y( ^7 o

  U. H3 v; ~( E4 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。" f; u7 q/ `& R# U& }9 o; i5 A
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
大型搬家
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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: r0 C: h3 v# m- }4 G5 w. E
1.Which of the following methods should be used to determine doneness in a New York steak?
7 {2 s* {3 Z$ f6 }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)( q( B: G. _# l/ e, T
A: pressure touch. 压力触摸
3 v" R* r: D; F: \/ b: g, F6 x2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 a/ z$ b: s$ {9 x4 H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, e7 b+ H# Y& P
A: acid  食用酸0 y. L( U; Q3 G1 B1 b1 e
3.Vegetables are major sources of which of the following nutrients?
6 x  _4 K- J' [1 r: L0 ]" C( K7 B蔬菜中包含的主要营养有哪些; C: H. A; k9 S2 d3 l
A:vitamins and minerals. 维生素和矿物质。
5 ]1 I& `3 ]- f! \2 [4 w0 C  M7 x6 y4.Cauliflower is commonly served with
) ?. ~% [& C+ P  P' L& S花椰菜(菜花)最常见和那种酱汁搭配; o+ d& ^* x8 E3 L: o- }/ k
A:Mornay sauce. 奶油蛋黄沙司6 |" u& z3 K. H: O5 x- X, ^
5.Which combinations of products are found in pie dough?  a2 N( y. s7 e" ]; T. z: J
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ |" a% X# s  tA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ e! F4 j% s! \* e9 Z" L9 {6The French term for mussels is 法国语青口(海红)叫什么& x- l  d$ F- F6 i) r6 {- B" P
A:moules.法语青口,海红3 r0 O: C; p+ t9 O3 Z$ g
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& \+ V: G( P. Y/ i( V! wA:faintly fishy. 稍微有点似鱼味
. _9 |+ b: l  x- O8 z+ S- M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" Z: j! R. W7 f9 T
A:2 days. 2天
  j  c& A  D- h+ o9.What are the principle ingredients in ratatouille? , l* e; L0 S; _; y3 ?0 N2 J( a
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 Q# s3 X* e# r& l! S( |: W
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 C! D4 ]- F  g西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( Q6 ]/ k% f- Z# k' x) A
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* A6 a( k; m$ ~6 s) `- uA:cook food in quantities that will be used up within 20 to 30 minutes.0 P! \  [7 \  g9 q" B
大批量烹煮食物要在20到30分钟内
5 j3 u7 X- r6 H11.What person has the authority to issue a Health Permit?3 |6 P# Z3 K3 W9 I# n7 w
谁有资格颁发健康证(卫生证)。% a" ?% h2 g/ A( u  i! z- C
A:Medical Health Officer.; @* Y( z, k$ @! a, n& ?
医疗卫生官员。
( g) U- O% U/ G12.For what period of time is the health permit valid?0 I( r$ k) G" Q( ~. n
健康证的有效时间是多久?; G5 {- {& t% }( T
A:12 months.12个月% \) |5 F4 O* j  n, j4 ^
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% X  i/ L6 O3 C% }! U在食物和饮料准备区,通风系统换气的标准时什么) R9 Y$ I. R( `- @4 M$ W
A:08 times each hour. 每小时8次
- q9 ^; c: u; Q! q1 [+ T# A) t14。The minimum temperature for manual dishwashing in the wash sink is7 T& c0 c3 q$ A  t
手工洗碗,洗碗池的水温最低多少度?
" k# m8 X* o$ MA:110 degrees F (43 degrees C). 43度5 g' O- _# A; d; n' u9 f& r
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 m/ e) y! y9 i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 l0 y4 L8 C3 M3 I; rA:180 degrees F (82 degrees C).  82度
# C- {" w) B# Z$ A7 S0 G  ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 J- e9 w- H1 w; {
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# F' S) H6 Q- b) c3 w
A:en papillote.  法语自己理解- U% Z6 a" |) X. W9 |. c" Y
17。Wing or Club is considered a  d# N$ R$ C4 \8 _. x& v
翼和CLUB 被看做是一种...& m, M: f8 ^- P; G+ x& [
A:Bone- In Cut     带骨切
/ ?( d- H% A3 d9 e6 O3 I" `18。New York is considered a   纽约牛扒被看做是一种) t# S/ o  O) L1 G
A:Boneless Cut     无骨切
4 r- |4 n5 ~/ C0 t2 R19.In general, a court bouillon for freshwater fish will contain8 L, o  Y$ R! t/ m+ v
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. g1 }1 V: X4 y% }5 Q6 q3 D% F
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) X$ R: P0 B3 z6 x8 B" H4 |8 g7 ?$ N
和做海水鱼同样数量的调味料和香料+ ^8 L  [: a& a2 a  d& U
20.Anise is very similar in flavor and appearance to
  m5 J" D' p; e! Y7 Z4 d八角和下面的那种原料有相同的味道1 O  g3 K. I9 L1 }- q; o; b
A:fennel  茴香; g) |2 X' j" I7 j% Z& F& ?
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 [% L, p- n9 p3 c0 w* x0 y2 j: W
下面那种原料更像大葱且有平面的叶子
# h" N% f# I4 u: g- P( M/ ~A LEEKS  似蒜葱 (这边人叫京葱)
* s1 ?- h& j# O5 N; o% U22.Which of the following cutting shapes refers to a small dice
: a- q7 Z+ i' K! O* r9 `$ T下面那种刀切形状指的是很小的粒(末). e, ?) E8 s2 }
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 d! K0 Z  a" c1 G1 Z23.Oil is added to the water for boiling pasta in order to
2 g  o) B; g4 A( }2 W! r向煮沸的pasta (意大利空心粉 )中加油是为了
4 D' O1 h" e0 S: A, v0 nA:prevent the pasta from sticking and to minimize foaming action.5 ~3 v( p6 Y. K" s
防止面条黏合并降低发泡。0 G0 S2 }, c+ U. L+ |" i8 f
24.Which pasta dish features pine nuts and basil?3 }; A* T7 a0 l2 S4 N
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ @# U, u9 j" j
A:Pesto.一种绿色的意大利面酱
7 m) s/ r2 ?! u/ Chttp://www.tianya.cn/techforum/content/96/563836.shtml
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* G* Q2 B- q* \8 N25.Which of the following is a spring vegetable similar to spinach?0 n3 ]- j+ J  Z: X8 M2 r3 X
下列哪项是一个春天的蔬菜类似于菠菜?
+ @2 H5 f0 _/ Y' Z5 F7 K% DA:Sorrel. 酢浆草。
2 S! y1 q5 D- 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:1 t# p: d- Q; C9 ^  w$ d
哪位厨师最早带来高水准浮夸的美食: [  L, {% w# S$ @1 L) w
AAntonin Carême 人名 安东尼·卡罗美
5 m' e$ B( x. `% i" n! a! A5 ^8 F0 s. E$ w9 i" u! {$ F; l6 ^! V4 O0 o
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 ~" `: m7 {- o2 D* E$ X- y: q2 M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; i* o+ d8 v% r" w/ M9 M& k) L
A:Cast-iron stoves         壁炉
: [* D" f( w8 M. Xhttp://www.usstove.com/products.php?id=60 S/ u/ [6 t9 l4 R) u9 {
$ i  G+ r5 P3 t
28.The French term used to describe the roundsman, or swing cook, is:
  y! s9 K$ f( |9 F* I法国术语,用来描述roundsman,或摇摆厨师是:
: o6 o% x/ ~# j# D8 \A:Tournant   图尔南
$ ?/ Z6 V) v2 e, W4 T$ U5 Q, h# l- n* r
29.Another term for the wine steward is:
, ]  p" k. Q5 w; I+ t, z) @( D$ |葡萄酒侍酒师的另一个术语是:
" P8 k+ I$ @2 P1 ]A: Sommelier 侍酒师
* I0 A2 L1 i3 z- A3 R0 l, X" _  [8 w; Y- k6 w/ f
30.Molds, yeasts and fungi are examples of a:+ j% F7 L+ l7 q6 i6 z. s2 [; e
霉菌,酵母菌和真菌是一个神马例子
- i5 q0 V6 `, Q- L; VA:Biological hazard 生物危害! ^% o9 j$ w9 v0 x9 Y; f0 }
5 ~! W4 \2 i% M4 J# h# T1 q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  G& P7 P2 b/ W5 k
根据加拿大食品检验局,食品的危险温度区在多少之间:
" q7 B9 Z! V* C4 c  JA:40° and 140°F (4–60°C)     4-60度, N; H. O# w! o/ T* z" }/ [( h

$ Z. \% m! q% K# X6 `8 N: o/ F' y32.All bacteria need the following for survival:$ Z2 ^0 N$ r4 }
所有细菌生存需要以下哪些内容:
/ {+ B0 y7 S7 [) bA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, Y% V1 m# I: Z' C: H$ l" D' U$ t# p
33.Which of the following correctly represent critical control points in a HACCP system?% X" s0 J6 x5 w8 e5 q
以下哪项正确表示了HACCP体系的关键控制点?2 V! o2 e3 y0 h7 Q* @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 J4 u6 L! |# L; G" u食谱,接收,储存,准备,烹饪,保温,冷却,再加热: {+ ~- s9 I9 G% h3 _3 c

* m4 v- v# l7 ?, l+ f- I3 O$ Q7 l34.Which of the following is not an example of a carbohydrate?3 h4 y5 L* w! w( Q6 D, ?  N- w
下列哪一个不是碳水化合物的例子?
$ S" K4 k& R6 @( P& n( eA:Essential nutrients 必需的营养物质* I% y( |, [0 L' k
1 L6 Z( v6 |0 B- f1 R7 U. X
35.The process by which a liquid fat is made solid is called:4 J$ l- x0 A7 K/ c) O4 v
液体脂肪做成固体这个过程叫什么
# o& O+ Z2 b, }7 Z0 s9 bA:Hydrogenation  氢化
% l7 \& ^" D7 g; }: E" d$ }9 P3 U% i" u. K5 I$ T# I% Z$ j
36.Which of the following is not an example of a fat substitute?
- V+ K+ c$ t6 g% ?. o" \8 q下列哪项不是脂肪替代品的一个例子
8 M4 u8 B# R4 ~/ V0 jA:Acesulfame K  安赛蜜K表
  g2 Q2 j% K* B$ Y8 Q5 |: ?. b# x
37.Health Canada requires that a product labelled "fat free" contain:! V2 P% u/ g4 I6 H8 S! h1 i
加拿大卫生部要求的产品标有“不含脂肪“包括:# {, w" [; S( J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( Q# U9 X3 u' c) z1 M' z3 Y3 V6 E3 n8 L: a( D$ P5 _3 J
38.Which of the following is not a problem associated with converting recipes?
5 t' g  _: D7 P. v$ z% B下列哪项是不相关联的转换配方问题?; t5 H: K) q3 @* d( E: @, D3 j
A:Unit cost 单位成本$ ^; x0 N# C( X8 W

* g( x- V  ?, T4 ?39.The condition or cost of an item as it is purchased from the supplier is called:
7 s8 y6 {. }5 w! {% D5 D从供应商采购的物品的品质或成本叫什么
# C, _: W2 l8 L% M  h1 Z/ K! WA:As-purchased cost 购买的费用) U) l/ U) M  d7 j

6 ~. p+ g3 s) ?2 y40.The amount of stock necessary to cover operating needs between deliveries is known as:: q) l, W( K8 c) h* b
在新货到来之前用于日常所求的必要库存量叫什么
' F; j! w/ {$ H1 gA:Parstock 基本日常最低库存7 u, T1 K2 r6 }& f

7 m8 I. Y6 ?: Z41.Which of the following abbreviations is used to describe the proper rotation of stock?
* M' \( ?2 l2 Q5 L下面那个缩写是用来表明正常库存流程?) T. x2 K1 X  @7 d4 Y( N. |1 o
A:FIFO=FIRST IN FIRST OUT 先进先出  X' x, _! L. P& x" P- f

! A9 U) l  K0 [7 T) u! @+ `42.Which of the following knives is used to turn vegetables?
( m# e0 |; ]/ H/ K1 u* U! u: R* |下面的那把刀是用来打开蔬菜吗?9 x4 N8 ]) ^5 b9 \5 W* A
A:Bird's beak knife   鸟嘴刀# i5 G* J- I( U( \7 p# V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- n6 z4 y) d) `4 P

9 @% j& S! H0 f43.What is an instant-read thermometer best used for?
% R2 [6 \5 K: G6 e2 E9 u即时读温度计最好用于那方面?- s& }, E. |. ?& k3 E" a( u+ A8 \
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 ?  z7 H9 B; |+ m, o9 @$ |
" g. Q2 A7 C5 w: r  B
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 @# \( ^8 ~5 x4 G$ B, L" @" B
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ B) p+ b) f* o* U' [; fA:Cast iron 铸铁
5 x+ l! D4 {6 ^+ p. d+ J% {
* O  h; S9 d, J' u( j" U2 ^4 E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" @* x) Y, p4 B) x. m; F+ d
哪件装备下面有一个可移动的碗和一个S形叶片?
8 d/ |- [) y+ H: IA:Food processor 食品加工机  P8 {2 a2 X1 s: H# r8 i& r
http://www.google.com.hk/search? ... iw=1263&bih=5725 q$ s" o3 c  X+ b
1 A0 O1 M- t) Z3 f2 ?% `
46.Which of the following is not a rule for knife safety?
9 }) C4 p7 n7 E3 ^( w1 |( v/ I下列哪项不是用刀的安全规则?
  l$ j8 v7 e; U" A/ ?4 uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" j. H3 b' k' d  h+ j1 y; V; v" d
0 Q6 k$ _1 ]. X9 Z+ u0 O1 \+ F
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; M7 h3 @, Q# O! W: n) c, K* @2 z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# J" }* @0 y8 W& DA:RondellES
9 ^: z( r2 k, k0 U" X* fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 F& l1 a. k" i* V: _+ V$ T
) M; [9 f) H* u: Z- C4 ~8 S, K48.Which of the following is a diced cut used to garnish soups?6 _, \1 U, I& ^/ w) q5 b# U& L( p
下列哪项是切成小方块用于汤的装饰?0 q1 C% n9 Y' i5 ^& K4 y3 F( c9 e
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* k4 T+ O5 w, B4 o7 S! o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  {$ g- c" T0 t
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!!——, ~1 c& P/ b. a3 N# [
A:Gaufrette - N' v# P9 F( o
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 ~% _2 T2 B* ^/ C5 Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' X& C" W! j3 }; m7 R. `& dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% u" y# ~% k; G

' o2 I1 V% ]8 @& u: R' @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ ~0 @2 G/ h* g% P% \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)
! i. \0 h; d5 F; f; J: Q$ PA:Cilantro 胡荽叶 香菜
3 A1 ?% q9 c7 _5 V7 l# C" S1 Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: K+ }) R. n  c' M- e* N' J, J* l! G
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60.Allspice is made from:+ S6 J; g' K4 C; J' L
多香果,  多香果香料是什么7 Y9 O5 r  a; d: Y. [8 I1 W! ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* p* q% \7 e( E  ~* P5 ]A:A dried berry 干浆果
* D8 P8 w0 w( {% B( O/ K0 T. D0 J1 E' S1 Q- q
61.Which of the following are used to make a sachet d'épices?
2 w  `! t8 j( i: u5 o  _4 k2 z下列哪些是用来做香包德épices?
2 F- `6 O  U$ d! V. Uhttp://www.sachetcatering.com/! w7 `( [! e2 W8 ~! @  H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 Y' l& E' e3 N
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62.Which of the following condiments are not soy based?5 V8 x1 b8 C1 I
下列哪项不是酱油调味品的?
) |  h5 r4 s& h, D- D) QA:Wasabi 日本辣根
1 y% o4 W6 K1 ]4 O. f3 o5 \  B$ K( P" O$ u3 @& J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) P- {4 o# |- ~; |, c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:
, g/ L0 M) c* U2 \A:Pasteurization  巴氏杀菌
9 c' h0 g% [3 Y
% B& {  v9 ~' q& P8 o; n64.Which of the following steps is not the correct procedure for whipping egg whites?  H1 |7 s6 H- r8 ?# D7 z
下列哪个步骤是不是正确的蛋清搅打程序?  Y4 |% b; _5 o7 Q" f; O# A
A:Allow to rest before use. 允许休息后方可使用。
9 l; e% I" Y; C# x7 ^3 |2 Z+ v) X/ H
3 _7 G% E+ t8 X7 {% H( ]3 L( X65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 n0 B1 K5 C$ F1 P' f1 MA:56g and 63g 56克和63克( ~* t$ n& d9 n" b
$ w, F7 L/ ~1 a/ n
66.Evaporated milk is a concentrated milk that is produced by removing
2 G- y; @0 \. ?9 O, S& ^9 L) z炼乳是一种浓缩牛奶 是去除什么做的
- E+ A0 f% W) q; ?A:60% of the water 60%的水
( y1 f3 u# z0 e8 m  r5 l3 ~- ]2 f/ o1 `6 U7 k8 a" k& V/ I( o
67.A method of cooking that transfers heat through a liquid or gas is:
9 L5 {5 P8 g! V7 b1 W. E% v一种烹饪方法,通过转移液体或气体是:* D- @6 J5 v, v8 I# f
A:Convection 对流6 Y. n  a9 w2 m8 F' U/ w

" t! z7 @# u3 ^% h% ?# z68.The cooking of starches is known as  烹调的淀粉被称为
3 f1 M& O) A; `3 v7 wA:Gelatinization 糊化
+ U4 s" x& B% C" a/ W0 a( d6 e- O( Z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 ]* p) L, P( M
A:Braising 烤' Z7 }& e. X, [" @( ^9 j# v
' W5 d2 Y( @' f) T& ^# c0 P
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:; n9 s1 F$ X. t6 \( g# r4 l) {
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理$ Q7 f) \" O% A0 _  L& L
% u& D  Z( c( p2 o
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
) f# u" D( ~% A. G/ }' UA:Fumet 原汁- A. d/ c, D+ e+ \

" r: `+ U; \# B7 S( a: Q72.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
! N& T" l" }' R% V  XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* ~- V1 Z4 m& ^9 A4 ]

5 B& G8 e% M% Q3 e73.Which of the following is a principle not used in stock making?9 R8 x. A$ }/ e2 q! E
下列哪一项不是用于制造高汤(低汤)的原则?
- Y% \8 J( E2 D9 \9 Q& GA:Start the stock in hot water.开始在热水中操作
# ]1 P" I! ?& F3 G0 P
% V0 H" {* U$ u1 c74.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
, S# [# h- U/ D8 UA:Remouillage 法语熬汤/ r* v" C3 t  x+ M6 m4 i
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