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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。
7 p  }1 I& f' l& a+ \' M, ]+ G) X/ _* h8 d
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。
. @& i* k' b% g1 F8 A$ m% T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
理袁律师事务所
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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
( m1 Q% H$ k: z1 |- ~, d1.Which of the following methods should be used to determine doneness in a New York steak?( n4 b& U6 G3 P/ e  c
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)/ C7 k1 L  a2 d
A: pressure touch. 压力触摸
+ X7 H0 M! i6 x( c9 t2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 r) L) R  Q) x6 o1 k8 B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0 i& X  S( H2 R: c/ o" b$ F
A: acid  食用酸) E# I3 i5 l- d: w9 Y$ E
3.Vegetables are major sources of which of the following nutrients?
- K. _+ M' b: x! d- @. v9 A  M蔬菜中包含的主要营养有哪些
6 g, A: u  N6 `+ d, v! `6 n" JA:vitamins and minerals. 维生素和矿物质。
2 k: }1 c( H/ h# L( P( ?4.Cauliflower is commonly served with
) J' c# U# i2 I1 g花椰菜(菜花)最常见和那种酱汁搭配4 ^$ J" t: G  v% w4 w5 A0 z  a3 p! e
A:Mornay sauce. 奶油蛋黄沙司( y9 T* E, {# S1 r% |
5.Which combinations of products are found in pie dough?
8 [# f/ }( v  l9 d下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)* u% u1 ?5 [- r2 L  I8 \" V1 {
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ G1 ~+ E) [7 u) L# H
6The French term for mussels is 法国语青口(海红)叫什么% ?8 Z: V; U7 I. r8 ^
A:moules.法语青口,海红
. Z% |; [* q! `1 M$ O' A! A3 L& b7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, P3 ?( ?. {: H, O  B- Y  F
A:faintly fishy. 稍微有点似鱼味
& x; A6 l1 Z+ w# a6 }" M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 t. y4 L: T+ S0 r+ j5 t( f- wA:2 days. 2天
* h! |) l/ J  {1 g3 l1 D$ [9.What are the principle ingredients in ratatouille?
  T9 ?/ x% d/ K+ C! r: T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 G9 B* M6 s2 R9 M; A, B$ r, pA:Zucchini, eggplant, green peppers, onions and tomatoes* c0 |0 H/ E& @
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; X$ {+ V- k0 A- F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) c, g. N- j  u# l" c
A:cook food in quantities that will be used up within 20 to 30 minutes.) F3 X5 d5 Z/ p. o
大批量烹煮食物要在20到30分钟内
+ O2 u# n% x7 \9 w11.What person has the authority to issue a Health Permit?0 k2 L8 c9 c4 V" c2 J7 k
谁有资格颁发健康证(卫生证)。
/ O$ m* N" U% o+ gA:Medical Health Officer.0 l" I+ f9 l  e" c
医疗卫生官员。- w! p1 n# j) c- N; w) t7 u5 ~' g
12.For what period of time is the health permit valid?* m8 \. i) V% m6 E5 y' m
健康证的有效时间是多久?% B8 u9 h) V  p8 ~" C. [
A:12 months.12个月
. x( G' Y, ]6 R13.In the area where food and drink is prepared, the ventilation system must be able to change the air" T# J9 {- M. O' d  O3 a8 o
在食物和饮料准备区,通风系统换气的标准时什么
: H& D& S$ I4 i8 Q5 Q" v8 xA:08 times each hour. 每小时8次
$ g! A- b  Y: m/ n14。The minimum temperature for manual dishwashing in the wash sink is
9 N; `6 j0 h' X3 ]. K, o( i2 N! f手工洗碗,洗碗池的水温最低多少度?
7 W& z# X2 G1 O: u8 @& q, HA:110 degrees F (43 degrees C). 43度& f! D& u) u- c8 d2 D2 l4 ?2 l
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) P) ~+ U# W5 J, f8 z  R
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" Z6 D: v; {! o; }7 _A:180 degrees F (82 degrees C).  82度
' V; Q( g, ^! {; U' u16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ G+ R- W1 T0 M* d) e5 I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 R$ m/ t$ M  i' d' |/ h8 n
A:en papillote.  法语自己理解) i4 ~! L* p7 O! ^+ T* b
17。Wing or Club is considered a# t; U; W" G9 A0 @, @" l
翼和CLUB 被看做是一种...' T$ n% c' \, U7 B; u
A:Bone- In Cut     带骨切$ M' h2 t$ f8 b0 h3 A# e9 U
18。New York is considered a   纽约牛扒被看做是一种
& }, {% d& A3 ZA:Boneless Cut     无骨切
5 D; y) J$ x+ K, d, W" w, ]+ {! f19.In general, a court bouillon for freshwater fish will contain0 W2 d& N/ G4 g. U
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- M$ [! ~; y/ h2 d8 L$ g' G2 k
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* }0 q9 t" w  ^8 J和做海水鱼同样数量的调味料和香料
2 g: p+ i$ J, l+ k7 Y5 x% M20.Anise is very similar in flavor and appearance to
! z  ?5 y, ]1 j" y8 s; }% p, S八角和下面的那种原料有相同的味道
1 K+ m+ m) c* J' o; Q2 Q  GA:fennel  茴香
! F& ~; B& v5 r6 P: N' h2 q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% I( Z0 L4 Y# N  A( _
下面那种原料更像大葱且有平面的叶子5 @' V6 O% L7 @2 |( e: F
A LEEKS  似蒜葱 (这边人叫京葱)
7 H* T8 k) _8 j9 Z: u: |22.Which of the following cutting shapes refers to a small dice; d4 L* ~0 v0 s- F
下面那种刀切形状指的是很小的粒(末)
. Z8 e& w9 s( A8 @7 o. a( R( {A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 x9 z$ D, ^+ ?% J
23.Oil is added to the water for boiling pasta in order to
3 K, W/ I' X4 K向煮沸的pasta (意大利空心粉 )中加油是为了
  L$ m( }; j4 \4 F) @A:prevent the pasta from sticking and to minimize foaming action.
7 B1 V, L" q, Y: \$ X防止面条黏合并降低发泡。
2 M% Q% ~( N) E6 |# k: ]& W( X24.Which pasta dish features pine nuts and basil?' F1 g6 L: L4 o" e: R* g% O+ N
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& h( A& l* Z! p% c! q  v
A:Pesto.一种绿色的意大利面酱
1 g; l3 M, Z- ~& xhttp://www.tianya.cn/techforum/content/96/563836.shtml
& F. Z, P, Y2 O: o% L, R; b. k, h! I$ T( ?0 X# K
25.Which of the following is a spring vegetable similar to spinach?
# E3 a# G* E0 Q# r, Z" S! q! n6 M下列哪项是一个春天的蔬菜类似于菠菜?2 u: m! j! ^, s$ u( m
A:Sorrel. 酢浆草。
9 ]1 l4 G) T- t: U" ~9 \4 Ahttp://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:: n- q% f% r# d* _$ x% J( h% y
哪位厨师最早带来高水准浮夸的美食4 I7 x+ S8 A0 z1 f! C
AAntonin Carême 人名 安东尼·卡罗美
1 u8 ^' A4 |0 @- o- P5 p3 @, f" |$ H4 }: H* O5 @0 r+ U- @
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 _9 G) v- h  q0 ]) H" H, u
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 E& T! Q; i9 L1 x: P- t) k  g
A:Cast-iron stoves         壁炉0 d8 Q* x9 u/ w4 X) d/ @: O" ]# D6 `
http://www.usstove.com/products.php?id=6
' q6 J# v$ H3 e8 Y- r. z9 O. Q! C$ Q0 L. x: C: `
28.The French term used to describe the roundsman, or swing cook, is:
4 c! p; e% v6 o& T6 }, _法国术语,用来描述roundsman,或摇摆厨师是:
0 l8 ^1 G; e) HA:Tournant   图尔南/ D. G8 d' n$ U4 ~$ ]: A9 g

6 z/ I7 o) y# U3 h29.Another term for the wine steward is:8 N$ f7 `# n# h% ~, M; [' u
葡萄酒侍酒师的另一个术语是:4 T$ E- s% Y3 B
A: Sommelier 侍酒师
$ r8 o: a* P( e1 V& J4 K- w+ z& ~5 X/ _% R
30.Molds, yeasts and fungi are examples of a:
4 m3 w1 l1 C# v7 N! v; Y) g$ N% f8 ?霉菌,酵母菌和真菌是一个神马例子; }4 _+ w- A4 V5 _7 [) O
A:Biological hazard 生物危害& M. U( {" s% A0 `
1 s0 a8 E' N; Y$ N0 i' ^8 X
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" ^1 S0 R1 \' a* ?0 ?6 {3 l
根据加拿大食品检验局,食品的危险温度区在多少之间:) D; ~! z/ [9 M4 t" m+ T
A:40° and 140°F (4–60°C)     4-60度
( ~* {( J) o! t
: N8 a# D; E% N$ O. H( \32.All bacteria need the following for survival:1 l( W0 `5 s+ k! d( Z
所有细菌生存需要以下哪些内容:) o! J0 s( H" D  v
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 q% J1 M8 r3 o# x

4 V8 Z# G( u; r6 b7 ?33.Which of the following correctly represent critical control points in a HACCP system?/ m) A* y# e1 g8 S
以下哪项正确表示了HACCP体系的关键控制点?; |! r# ?  C1 ]4 l# T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 W+ \3 z9 e9 z9 j5 ]) O! B$ Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 @* K9 @! c/ O8 e+ v

; Y# ]+ }; ~( u7 z* a8 }6 ?* e# p34.Which of the following is not an example of a carbohydrate?
( l1 h/ X$ C* j, {! J1 `$ n下列哪一个不是碳水化合物的例子?
; ~3 K( E/ N% Q  b3 x5 ]) [. `A:Essential nutrients 必需的营养物质
# E& {$ b: H6 T% d
( Z9 d' V9 V% v3 O35.The process by which a liquid fat is made solid is called:
5 ^( F. n& {1 U液体脂肪做成固体这个过程叫什么2 P; V/ k; z; u# f1 B+ I; i
A:Hydrogenation  氢化& ]/ [6 s  s' _9 w0 K
; X6 Z9 f4 E6 e6 [$ n
36.Which of the following is not an example of a fat substitute?2 G' T  C3 o& {  Y& f5 i
下列哪项不是脂肪替代品的一个例子: M' w! p+ m9 F7 E! W% H
A:Acesulfame K  安赛蜜K表
0 k0 k, e: c/ ^1 }, R0 Z  y, Y' Q* n; e' I
37.Health Canada requires that a product labelled "fat free" contain:
$ z* {/ O* R& l( s- |. z% I加拿大卫生部要求的产品标有“不含脂肪“包括:
' O0 @/ a# e& c3 lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 E: Q" q  ^/ _5 c5 Z$ [2 ~

/ u( V7 I" m2 X  i! `* j38.Which of the following is not a problem associated with converting recipes?5 d) f3 v+ ^4 g, @: o
下列哪项是不相关联的转换配方问题?5 K: s- G) L. Y
A:Unit cost 单位成本" B9 F4 L2 B( V- Z/ }4 i: x$ z

& L; h# q3 z8 U/ N7 B, }39.The condition or cost of an item as it is purchased from the supplier is called:
' J% c0 M, a" c" P从供应商采购的物品的品质或成本叫什么
; ~8 V! V9 y, [( m+ o6 m. S) A# GA:As-purchased cost 购买的费用3 Q1 Z$ M/ u8 f) m

) F" z5 |8 H2 _2 L8 Q40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ B. V0 \1 x+ k% w. K* X  k* Q/ z在新货到来之前用于日常所求的必要库存量叫什么' }; r( f% E' ^7 ]2 M; W8 [
A:Parstock 基本日常最低库存0 D$ L8 ?& b4 b; X: B, b

& g7 c  D6 r# i41.Which of the following abbreviations is used to describe the proper rotation of stock?* ~' M* D/ x0 s9 g1 e/ ~
下面那个缩写是用来表明正常库存流程?
! |% d, b: d' X* hA:FIFO=FIRST IN FIRST OUT 先进先出
/ [9 {  E5 _) Z; ^( h7 C# J! }) z
42.Which of the following knives is used to turn vegetables?0 j! X4 n7 W: Y
下面的那把刀是用来打开蔬菜吗?) K. I2 ^5 x' e5 U8 t
A:Bird's beak knife   鸟嘴刀
2 e: q7 X* ^$ H" [8 shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 _. n5 f! Y+ o1 u
3 ?2 H8 f$ H4 F7 A1 I4 |7 o2 G
43.What is an instant-read thermometer best used for?
$ ~, q4 I, @! N5 F即时读温度计最好用于那方面?; n  v) W9 P& o; Y- ?' t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
' F4 H# A+ T9 a4 T+ g2 \8 S, T6 L) C. g8 K6 r' {( H/ I( g" F" n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 D. ?1 G+ g1 }5 w1 j9 ^- K下列哪些金属材料受热均匀,通常用在铁板而且非常重
  ?+ M4 u/ r9 v" \' N8 FA:Cast iron 铸铁
2 s" R( U* g& n: S8 R
2 n" A! N( D, }9 F: f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 x, E9 k4 V4 x$ b: m5 ~
哪件装备下面有一个可移动的碗和一个S形叶片?
# _1 s# y  L5 M/ W  o8 o+ b; {A:Food processor 食品加工机  y+ E% T0 w1 p% p9 I" S/ W5 Q+ X
http://www.google.com.hk/search? ... iw=1263&bih=5729 \6 P( P% @) u2 R+ B# `

9 w, }, V& A2 H46.Which of the following is not a rule for knife safety?! ]) D. _# Y$ g3 N9 \
下列哪项不是用刀的安全规则?
# C2 t( [8 ~& sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 C: G# m  d- O! M" y2 u1 `4 ?
0 F7 T& v. Z% x6 s5 D4 _5 R4 s
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 T# q# M5 A% D% K: V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 I+ F! `$ M/ I) IA:RondellES
- |7 f5 ?( j9 Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 C4 g$ q6 U( J8 E: @+ s! N3 j3 a
! e1 @2 K: @: u) p; x3 n48.Which of the following is a diced cut used to garnish soups?
; ~9 _; q4 f4 X. s5 k8 b6 C下列哪项是切成小方块用于汤的装饰?7 C/ m2 Q6 B; U& b4 Y: e9 F
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 L& E+ L' _$ l* W" R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 S: T0 Q7 r, g! Z' I. ?4 Q8 W
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!!——+ `6 ]- V4 u' k  p* `! e# X
A:Gaufrette , x$ i3 w0 b' n' a8 z0 X# D; b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 C$ ~3 ?7 o7 ]+ u1 K8 f: d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  {7 [5 m8 Y; J0 o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, `. q6 {* P2 u% H" l9 l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)
, P" v" s9 t( s5 x- ?1 {A:Cilantro 胡荽叶 香菜
  @- B/ l/ h% c0 I6 ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* M% C7 u6 s" |; e

  t3 i, D# u3 o- J! @* K60.Allspice is made from:
5 E- b; C8 Z* Y) h 多香果,  多香果香料是什么# \9 J, S% w+ Z+ n5 P; ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" |9 p5 F1 ^2 \% D, QA:A dried berry 干浆果- L: F' Y+ W( g) z3 x/ F* G
& E  z. r4 x! J1 \& Z) F
61.Which of the following are used to make a sachet d'épices?  E. d( W$ `/ j% p- b5 l1 A
下列哪些是用来做香包德épices?
6 y" G/ }: A8 n; K. shttp://www.sachetcatering.com/
( ]% A- l# p% CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 y, x3 }6 o3 m: I0 a' f

5 M8 N% N; o. H62.Which of the following condiments are not soy based?3 I- F/ i6 a8 h3 x2 D& l; |* \
下列哪项不是酱油调味品的?
1 x) ^. S& j$ N% t5 `A:Wasabi 日本辣根
; {' {( y. H5 u9 l3 u' \2 K) w" `+ r) z5 h
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" |7 j3 @& H/ O# U) V
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 r- t" F0 R! E6 T1 K* y' ?A:Pasteurization  巴氏杀菌" ~" t( t, Q) A0 E8 Z1 k
4 o: C) H$ D8 U( I2 Q7 S5 Z5 v# W+ z
64.Which of the following steps is not the correct procedure for whipping egg whites?1 J( v% |) y- C, b! L+ u# W
下列哪个步骤是不是正确的蛋清搅打程序?+ D0 D) Q. N6 y9 k# [5 H
A:Allow to rest before use. 允许休息后方可使用。- x( ^. U8 y  }& l
6 Z. a& C; ~. N9 a9 v" N
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ R/ O3 x; f, j! Z  @  H8 X
A:56g and 63g 56克和63克6 G$ f" O  d/ A* [0 I2 {8 n
5 v" M" c- J9 ^+ u# E
66.Evaporated milk is a concentrated milk that is produced by removing
2 q: N0 B# Y( j, E/ X4 j( M' c炼乳是一种浓缩牛奶 是去除什么做的' \7 q, e: @$ T5 a  c. T
A:60% of the water 60%的水
* R. w' ~* P+ Y: h! U. _3 g1 D$ V4 K  B
67.A method of cooking that transfers heat through a liquid or gas is:( c. ^3 l1 X9 B' _: l
一种烹饪方法,通过转移液体或气体是:
5 t3 B5 X2 J0 b$ U) nA:Convection 对流
* K5 u* q  D$ h/ ^7 f
" m+ d) |: U/ p, u5 {$ @) D68.The cooking of starches is known as  烹调的淀粉被称为$ |/ a! S" o5 B
A:Gelatinization 糊化+ y; E8 }# _& ]9 _' A- H* ^% n4 d- V
. q7 e* a* H3 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?
6 B" V4 w6 h' J: hA:Braising 烤  z( l" ?- b/ [& G. c

6 G+ ~2 J& k7 f& ~2 j70.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:
: g4 I3 ?# d- a& v- J) iA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( z: @- e" r5 Y. F

% I; k  ^& k  [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 ^* l  w2 u( X; fA:Fumet 原汁
) O0 F6 u2 m1 c$ w  W8 o. `. v0 h+ L6 A' ]& D0 h1 \
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
% J( T# r7 c( r& v8 hA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 ?' W& Y' m& N
% O) |6 J, k9 e3 r+ P73.Which of the following is a principle not used in stock making?
: [8 F& G5 R3 L) n下列哪一项不是用于制造高汤(低汤)的原则?
6 K  P# O5 D- y; oA:Start the stock in hot water.开始在热水中操作
( E/ {$ x" f, o* S% r* L. @
& N( ]' p8 ]( k74.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# H* T# {4 @5 l: y: I' g
A:Remouillage 法语熬汤
  x% s" V) L$ P. j) |http://www.haibao.cn/blog/post/176242.htm
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加油!
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