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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。
1 ?5 R- f, Q" E
  N4 E0 O0 b$ w+ _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。! d" ~! w$ F5 i. T2 |8 N1 _4 @6 j, G& V
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
9 e* M* ^7 \0 g8 A( V' L0 e. v1.Which of the following methods should be used to determine doneness in a New York steak?* t  D. w" V; K9 n
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), a1 A/ I% |- x: v4 v; U. H7 K
A: pressure touch. 压力触摸
) d2 Z" T" X) b4 t4 c) A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 k1 C1 |3 \9 v3 J* z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2 X/ m! _" {! f, n- b4 t! w
A: acid  食用酸0 T6 h0 E' A3 Y$ c# r2 ?, T/ W
3.Vegetables are major sources of which of the following nutrients?
, b: y  M  I- {蔬菜中包含的主要营养有哪些9 A% ?4 N) x8 a6 u1 g9 W6 r1 X! h0 ?
A:vitamins and minerals. 维生素和矿物质。
5 E+ P- }# L5 w3 F& v4.Cauliflower is commonly served with
) D4 O. ~7 B( D+ E花椰菜(菜花)最常见和那种酱汁搭配
# f) B6 j3 c  B2 }' Z' c* T1 SA:Mornay sauce. 奶油蛋黄沙司  j/ d- s) d1 j- R& k" S
5.Which combinations of products are found in pie dough?1 U, p/ [, g* Y" k; |9 x0 _
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& e4 c' C" R8 h6 J( l* _' r6 S4 {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" |# H, k7 w' F; G
6The French term for mussels is 法国语青口(海红)叫什么. V: o' ?/ E8 h+ M
A:moules.法语青口,海红  u3 `, r2 E% x) e- H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 R! b3 I: h: e$ n# E9 E
A:faintly fishy. 稍微有点似鱼味! k) {4 J# A( ?+ I5 r
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 x$ G% D& U0 o% M! i5 Q) kA:2 days. 2天
- I( A& S* J7 @! }( R( n1 m5 _1 V' a9.What are the principle ingredients in ratatouille? & I4 l) C% U6 G3 l* J3 k' e$ V# j
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# Y$ r- q2 Z- ]5 M4 U
A:Zucchini, eggplant, green peppers, onions and tomatoes
& _- m9 D7 z* a) L/ Q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& |! a- o2 J6 \
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ ^. [+ Q. ~7 [A:cook food in quantities that will be used up within 20 to 30 minutes.1 Z6 V  g7 z; I
大批量烹煮食物要在20到30分钟内3 @4 p, U/ K1 f* c" c& q
11.What person has the authority to issue a Health Permit?
& k, x( D$ \& F' V: d, Q: M谁有资格颁发健康证(卫生证)。; R8 d' S- P3 W5 |+ y( y4 P  N9 ]
A:Medical Health Officer.% T! g2 o1 m/ I( h. G
医疗卫生官员。
0 h: m+ T) u5 I0 \' O2 X. H# E12.For what period of time is the health permit valid?
9 B0 Q* S  y5 E4 }/ _- P% q" V健康证的有效时间是多久?5 p; ]# ~) J; B5 q! g; h7 k
A:12 months.12个月/ Z7 `# U6 B% @1 W9 l3 a8 N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ n; b; B7 `. y) {! h& ]+ ], I在食物和饮料准备区,通风系统换气的标准时什么( K9 H* \# C# W" w8 {; ]+ a& n/ g
A:08 times each hour. 每小时8次
( y) ?: o+ U, d! r14。The minimum temperature for manual dishwashing in the wash sink is
# |( u' o0 f8 c. p手工洗碗,洗碗池的水温最低多少度?
/ K$ X2 p) O* A) qA:110 degrees F (43 degrees C). 43度
1 v2 P' F3 @5 r9 F; ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
% c1 a1 z+ v& _/ d. A& o- r4 _用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. ]- y% T8 B( X4 M5 L
A:180 degrees F (82 degrees C).  82度
" ~) L0 f/ g. @2 o( `16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
/ P, v0 t8 m0 G用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 Y$ f" S6 r% tA:en papillote.  法语自己理解7 z; @% A$ K0 G" ?+ z
17。Wing or Club is considered a& n0 R0 w5 h3 ^" F: m7 o
翼和CLUB 被看做是一种...
7 v0 z9 k0 |; l' \! F6 ]A:Bone- In Cut     带骨切
& n# `9 l! V. d! n; f, Q; v$ L% V18。New York is considered a   纽约牛扒被看做是一种8 Y5 K7 B" t$ l- B+ D
A:Boneless Cut     无骨切
' Y, l) Z5 x5 _: @; m; d* Y0 Z19.In general, a court bouillon for freshwater fish will contain
! B. j# a" |1 _5 g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
$ T  u/ l6 V, ^% h3 d: n* s8 MA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. y# V' w# F$ X& o' I. Q& B
和做海水鱼同样数量的调味料和香料
' ?" u) n$ G' Y20.Anise is very similar in flavor and appearance to( K% y" k5 l! b& P2 _
八角和下面的那种原料有相同的味道) l* l3 w7 v; ?! z. c9 |( _+ l
A:fennel  茴香
4 L) ~) {0 K& f# i9 m21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* |- n6 C* N: T: n/ @7 d, x5 N0 Y! ^5 ?
下面那种原料更像大葱且有平面的叶子
% |8 P0 G) g0 l' ]2 A% wA LEEKS  似蒜葱 (这边人叫京葱)  {5 ?! d/ a" k6 U( D! z* L
22.Which of the following cutting shapes refers to a small dice
( g- E! P. l0 L下面那种刀切形状指的是很小的粒(末), A$ c4 y2 @1 h( F& g' W/ k
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" d9 u2 L' k  S; X* {9 M' ^23.Oil is added to the water for boiling pasta in order to# {0 j, Q' e# d! X& b; T& Y7 S. @
向煮沸的pasta (意大利空心粉 )中加油是为了
) N1 g( O& K- uA:prevent the pasta from sticking and to minimize foaming action.
  B, T- T& P: O  w3 o% k" H防止面条黏合并降低发泡。5 {7 l9 t7 `) J
24.Which pasta dish features pine nuts and basil?
& g3 |, c( c) C* F下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# b5 W8 k0 D/ O& V( {+ BA:Pesto.一种绿色的意大利面酱 5 M* G8 y& u' r8 p+ H# J/ I
http://www.tianya.cn/techforum/content/96/563836.shtml# S5 T$ K2 ^+ x  `5 _

% }9 f6 w4 B9 J( s2 J25.Which of the following is a spring vegetable similar to spinach?- j& J% n* z# A
下列哪项是一个春天的蔬菜类似于菠菜?
0 K1 H0 n+ \( U/ O; [. N5 {. IA:Sorrel. 酢浆草。: g& q7 ^, M3 \; K& X- t6 v
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?
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:
- N" X0 m* R/ x1 X) p+ R+ F哪位厨师最早带来高水准浮夸的美食8 ?$ n- _2 b+ |
AAntonin Carême 人名 安东尼·卡罗美" M. F( W6 h1 o! a

4 ?2 d1 _- d; d" F/ V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* w6 N0 }; s2 Y) u! z& v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, G' B  e  a$ E+ I; p
A:Cast-iron stoves         壁炉7 A; x; i5 D1 ~" `) J
http://www.usstove.com/products.php?id=6/ i) e+ o" s" o6 P
; `+ V, L. D8 R8 Y+ c0 z
28.The French term used to describe the roundsman, or swing cook, is:$ M7 s+ V+ b9 e0 N2 v3 M
法国术语,用来描述roundsman,或摇摆厨师是:& A) E% T! d/ H& o$ [5 w$ r0 D
A:Tournant   图尔南) B9 C0 k2 x' _: y  i. C! G% P

% S, c# c- n3 G3 r# `29.Another term for the wine steward is:/ A$ K; Y. n1 v: L0 E
葡萄酒侍酒师的另一个术语是:' |4 D& X/ F* i) b
A: Sommelier 侍酒师
' k5 h7 J6 d1 j1 y7 ^3 d5 |( _: z  u7 x( D( ]- R; y' D9 h. P
30.Molds, yeasts and fungi are examples of a:8 D  y/ p. S. P1 n
霉菌,酵母菌和真菌是一个神马例子  r( d  F& Q/ C$ W
A:Biological hazard 生物危害
, d7 Y, b* w" ^9 N/ V
( W- X5 G2 ~4 k2 S; b& s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 S. M& {. H- ~# H% j根据加拿大食品检验局,食品的危险温度区在多少之间:6 L' B! S* b: l; X+ t
A:40° and 140°F (4–60°C)     4-60度+ z/ T% D) M6 r& l

" k- i' B2 H2 e32.All bacteria need the following for survival:
% \4 l' f; {4 f+ @. m& D( ?所有细菌生存需要以下哪些内容:
4 U$ f" }+ e4 j3 pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 M. [# r& o9 x. x! @. A8 H
: B# S# x: \' o$ }; I2 k( D7 n* d
33.Which of the following correctly represent critical control points in a HACCP system?
6 `) [. h# O5 r& N5 b5 M以下哪项正确表示了HACCP体系的关键控制点?7 p4 O  A% _. p8 h; ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ u: n! A( e* e& L& n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! |; l# T9 ]4 _. O- o/ N4 S' j; n3 L
34.Which of the following is not an example of a carbohydrate?
) T+ K. W4 g; ?下列哪一个不是碳水化合物的例子?
0 I$ d: E( j5 g7 x% o! HA:Essential nutrients 必需的营养物质% Y9 ^% d. x8 C$ `3 U, f, d( i

" B! p. J7 N# ^35.The process by which a liquid fat is made solid is called:: Z& V, _! P1 u
液体脂肪做成固体这个过程叫什么8 v1 P8 K( D# k  i
A:Hydrogenation  氢化, {) j5 i- m- ?) @
! t% V0 {5 m  {. C: v  ?  {
36.Which of the following is not an example of a fat substitute?6 V' h$ s$ D4 I& ^6 a) F' b& \
下列哪项不是脂肪替代品的一个例子! f+ t8 Q  `( E
A:Acesulfame K  安赛蜜K表
6 y! ^2 H+ A) k) f. V$ `+ e4 n. N3 X, ?8 F* X
37.Health Canada requires that a product labelled "fat free" contain:
5 H: H' M8 @# G. j加拿大卫生部要求的产品标有“不含脂肪“包括:: ?# s& [. H9 G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  R! S: z! u, K: z, u, h0 V9 U! X& e9 w4 a4 c/ [
38.Which of the following is not a problem associated with converting recipes?2 D- Q  V, ]1 o8 K
下列哪项是不相关联的转换配方问题?
7 m" z6 B7 D$ N: XA:Unit cost 单位成本$ z' Z& Z* t/ c
' I0 W) h3 S& i0 t- O9 r
39.The condition or cost of an item as it is purchased from the supplier is called:
& ^/ B6 W$ N+ l2 ?( G' I6 k从供应商采购的物品的品质或成本叫什么- o& S! U* Q1 B' n( _) {
A:As-purchased cost 购买的费用( V9 f$ B$ w/ l5 T' n8 d9 p
/ R/ m* M+ s: g: }+ |+ C* j/ _
40.The amount of stock necessary to cover operating needs between deliveries is known as:
) m, g, k3 \7 v在新货到来之前用于日常所求的必要库存量叫什么% |5 ?+ F8 |2 P$ v, M2 G
A:Parstock 基本日常最低库存/ J( t: p" |/ O  X& Y4 C9 M& ^

, c% R! R' Q# N. E# n" V41.Which of the following abbreviations is used to describe the proper rotation of stock?
& r# J- d# F6 B1 N( F$ r下面那个缩写是用来表明正常库存流程?
& D3 n" c5 I  W; z3 y, JA:FIFO=FIRST IN FIRST OUT 先进先出: s# n2 S8 h( |

. Z! K0 Z: }: [4 W9 r& b6 u% [; O42.Which of the following knives is used to turn vegetables?$ c* f9 w: M1 v  W1 ~
下面的那把刀是用来打开蔬菜吗?
5 ^' }. C: ?6 a$ o0 s6 RA:Bird's beak knife   鸟嘴刀- M4 ]3 t* z, h+ U% J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 v* }4 P4 ?7 |, V0 _2 f& N) G0 j1 x

6 u# c" c  b" ]' @4 x9 o43.What is an instant-read thermometer best used for?" e, S% e4 ^' f+ _: g
即时读温度计最好用于那方面?3 Z( G8 C* Z0 a, |5 n* N" S2 N
A:Checking the internal temperature of a roast 检查被考物品的内部温度( ?7 x+ V) S3 {
& g( |0 F9 d* g1 c
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 a% ~6 |. b4 J2 N下列哪些金属材料受热均匀,通常用在铁板而且非常重
) O$ F$ l$ n" t) i8 z* r, ]A:Cast iron 铸铁* y6 N+ Q9 I; S$ @; z6 }, D/ l9 ]
6 h* }3 R: k/ u; G8 s8 c0 J! G* c
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 X% W' ?$ `1 H/ r3 _# Q; h+ P哪件装备下面有一个可移动的碗和一个S形叶片?
$ d( e$ ]9 n2 |  p: F5 qA:Food processor 食品加工机
' o4 C7 u  G: t/ r. I$ Rhttp://www.google.com.hk/search? ... iw=1263&bih=572
6 f7 F3 p) H- B- g' E0 [* l6 {
# t7 z$ k& V9 [, `6 {& }5 I0 n8 _46.Which of the following is not a rule for knife safety?
, }8 g9 |6 _* G2 @/ @  M* L下列哪项不是用刀的安全规则?
! o3 N* X& P& j+ m) |; w' VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. j' f$ `: S" v# P3 a

" M: Q. P0 |8 i" u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. s3 R$ F: h& V1 F2 U
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, a, {- F4 ~, z2 E6 o( q% c
A:RondellES
9 n! x& E. \3 Y4 f9 a1 |, a' @2 Ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! y  A$ N+ a, w. J8 c
4 j! A/ z! }8 h! ?! l+ E' W8 Q7 t48.Which of the following is a diced cut used to garnish soups?& U9 u- w. A6 C4 I
下列哪项是切成小方块用于汤的装饰?
, d6 G- U( [" m( \- X) v6 B4 UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ P9 S( a  \' A. J$ q* o* X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; n4 ]5 i$ {8 @: s
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!!——) t1 t( d* [' p9 @
A:Gaufrette
5 k% v. m4 I0 }: ^& A7 T9 ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 J6 ~5 w2 ?7 J+ |9 T; }! I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; m" y, m9 L- [! s" t4 Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 g/ H" u$ `. b$ b6 S: w
2 q8 P0 f' I9 B' w' D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 ^& q6 a6 O- e0 f2 F, i: V, c
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 T, l/ I0 d7 n3 z$ i/ yA:Cilantro 胡荽叶 香菜$ @1 Q8 s3 c. D2 S% z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  v3 v5 ~. L& j1 g
+ o: E' |$ O, _4 Z/ Z! B4 P1 w
60.Allspice is made from:
3 |! a4 a* L5 ^! b7 X" t 多香果,  多香果香料是什么: b2 l( `4 D$ v5 _  E) d+ l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 c* f) I8 {" @% T
A:A dried berry 干浆果" a9 d( C- ]: L' ]# |
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61.Which of the following are used to make a sachet d'épices?# k% m/ w  x% x/ F( g/ W
下列哪些是用来做香包德épices?
/ k  h! u/ y4 W4 J: C' ?8 fhttp://www.sachetcatering.com/
2 Q7 l: P9 z* M* D% p1 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! I$ x/ R6 ]+ I7 e/ k0 H3 ]/ s1 ]
+ u# }6 n, V! C8 k7 K8 C
62.Which of the following condiments are not soy based?% v( o% f4 \2 ]8 k$ R, Y
下列哪项不是酱油调味品的?
% I& F: e, q; M( E5 i3 qA:Wasabi 日本辣根
1 K6 u1 t: f% N2 b
, q9 I4 x0 C% X/ \+ [# ^. I# v& S' q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: o, O" Z1 [- I9 X8 Y/ ]7 I
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:  l! W/ m0 V, \$ P' u. U; @
A:Pasteurization  巴氏杀菌
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$ B( `& N3 w" j: b. {64.Which of the following steps is not the correct procedure for whipping egg whites?. |, ]3 k, A; z- H8 @
下列哪个步骤是不是正确的蛋清搅打程序?
# m& p1 `: ]. Y3 u! o0 `- NA:Allow to rest before use. 允许休息后方可使用。
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. l& L' Y( F  E: k, J! b. \65.The weight of a large egg is between:一个大鸡蛋重量介于:
* j8 D: F2 z2 l4 A0 G, UA:56g and 63g 56克和63克0 _+ u. z3 f( l

; D. S. m" n' l/ V5 ?. {( y- b9 h66.Evaporated milk is a concentrated milk that is produced by removing$ l' U. n* `! C9 p! V  J% O1 E
炼乳是一种浓缩牛奶 是去除什么做的' z8 j3 M' r- |
A:60% of the water 60%的水
2 n' H9 k" m/ O* {; S, u5 ]1 W( K6 s' y* I) f, ~. M" T! S8 Y
67.A method of cooking that transfers heat through a liquid or gas is:
" ?: E! w, `- T! u一种烹饪方法,通过转移液体或气体是:
4 e5 o* i5 o: {. m% HA:Convection 对流, Q& W9 A5 y) q( E
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68.The cooking of starches is known as  烹调的淀粉被称为5 u8 ~. p( A8 |5 i- h5 G& L; v
A:Gelatinization 糊化8 s( {( x' f3 h2 M# u2 b' x
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: Z+ h! P* _1 G; l/ T
A:Braising 烤
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  s! h' _# ]4 W70.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:
! m# A$ `+ `, f9 o- E) S$ I  TA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
. u3 W5 Q+ o/ J. N, bA:Fumet 原汁
  @' P: S! R9 j' ~2 m' h' ]) [. C
5 A  d4 W" R  E8 F9 h% e; x72.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- Y0 r& RA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" D9 _3 i5 Q4 C5 Y3 G73.Which of the following is a principle not used in stock making?
" V$ Z  a8 z6 n: ], o下列哪一项不是用于制造高汤(低汤)的原则?3 B2 s9 [: O1 E- w' f
A:Start the stock in hot water.开始在热水中操作
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7 O8 g; _1 M, h+ w: C; W8 e  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
5 c  G# X; s6 V7 {9 ^A:Remouillage 法语熬汤
6 ?$ e) K- y" O9 x4 s6 Ahttp://www.haibao.cn/blog/post/176242.htm
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