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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。6 [9 B, \$ \; }/ _. z
& B; n% ]1 }. x# y
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。4 A" b! l) B3 y' D
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
/ L$ I. h! y& ?4 E/ q1.Which of the following methods should be used to determine doneness in a New York steak?: [+ k/ Y; ~! 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)
* w( P+ P; k, v* CA: pressure touch. 压力触摸# ~7 x+ R0 U( ]5 j6 d
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 V% ]; p+ P6 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
$ d2 t9 ], _: T+ U( a3 w+ X+ ]  Z9 MA: acid  食用酸
/ r5 [$ Y* Y" M; p# w5 W9 N3 o3.Vegetables are major sources of which of the following nutrients?  [$ u  v* [7 q+ m
蔬菜中包含的主要营养有哪些9 L7 ~- }- ^7 r
A:vitamins and minerals. 维生素和矿物质。
* d+ V: P. C  S* n0 q2 w4.Cauliflower is commonly served with) c4 j8 E4 F8 U1 r
花椰菜(菜花)最常见和那种酱汁搭配
3 j& ?0 ~. f; N% M4 Z- ]A:Mornay sauce. 奶油蛋黄沙司# n; a; P$ m; z& V- Q  H
5.Which combinations of products are found in pie dough?
8 U  z+ s# c- h: c% y* ]* q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 l& c9 }$ R0 J' r' O+ |3 `5 nA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 w) r& ^5 o, i( P8 @6The French term for mussels is 法国语青口(海红)叫什么& J# y4 B. Q( c
A:moules.法语青口,海红) B! [9 j1 J; w! n" W
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* f+ v/ V" u9 G+ e- D. f+ q4 m- Y; lA:faintly fishy. 稍微有点似鱼味
7 z/ A; e/ o' C" g$ Y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% q6 o4 }9 e" T1 O* y6 p4 KA:2 days. 2天% u( E% n- L7 c( l, ?4 R5 \
9.What are the principle ingredients in ratatouille? ' n* f" c$ z* L( @$ |% K# i
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- d. t5 [5 p4 K% R: ?A:Zucchini, eggplant, green peppers, onions and tomatoes0 x) }+ j" _; G. l+ M8 E4 @1 T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 m# M! K/ o! q1 m; R6 y  Q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 p- J+ f! p7 u5 @* t" u6 @: j
A:cook food in quantities that will be used up within 20 to 30 minutes.
: E4 u5 i  z* I6 p9 n5 R* G大批量烹煮食物要在20到30分钟内
0 W, v! P4 o5 U+ p3 D11.What person has the authority to issue a Health Permit?
4 M4 K& U! R# h谁有资格颁发健康证(卫生证)。, k4 Z2 L# {; E# q( K8 R( T" G
A:Medical Health Officer.$ }& n* X3 g0 V& X
医疗卫生官员。* d( w. z) o9 `5 l
12.For what period of time is the health permit valid?
8 T* P4 Q6 `" _6 ~7 s2 }健康证的有效时间是多久?) w+ t! h3 ?9 y, c$ y. S3 E7 ~8 R
A:12 months.12个月1 P( f0 y* E* z# f/ I& r- C3 J
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  h0 J! t9 ~8 b3 H( Q
在食物和饮料准备区,通风系统换气的标准时什么
) F9 H) e  n6 tA:08 times each hour. 每小时8次
$ y( p+ i" l, u7 r" Z7 }14。The minimum temperature for manual dishwashing in the wash sink is
3 p# }, g6 C' i* \6 o* x& F- I( f手工洗碗,洗碗池的水温最低多少度?
8 z9 H; N% z) E' wA:110 degrees F (43 degrees C). 43度
7 v4 z& z5 O! g5 \9 U( B4 y0 G+ Q. M+ |) G15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 C( }9 `6 f! I! n  ~+ H
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 ?) s1 Z- a" p8 q% z7 m
A:180 degrees F (82 degrees C).  82度5 n" E3 Y" Z5 T4 `" ]
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 u3 F$ v" U& o4 @/ D/ R: F用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 a% t  P# V) j9 W* S7 S9 l! G
A:en papillote.  法语自己理解
8 a" [+ S# j3 g  Z% T) p7 c& ]/ l4 `17。Wing or Club is considered a0 |+ \2 A/ {4 c$ y  A- w- u
翼和CLUB 被看做是一种...' t' q: }1 i9 a6 I8 V: P" L
A:Bone- In Cut     带骨切
& y, H) n2 }1 s- W8 w# ]+ P18。New York is considered a   纽约牛扒被看做是一种7 A( Y: ?- Y: i: ^7 V, h/ u
A:Boneless Cut     无骨切
. z5 M  d& S4 B- l19.In general, a court bouillon for freshwater fish will contain3 z* H' J4 J: l# |
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) g& f* C3 k7 E( A% ~
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 m! m; W% U2 u5 v' ^和做海水鱼同样数量的调味料和香料/ I% n* L. G. S/ a( i4 d2 a
20.Anise is very similar in flavor and appearance to+ S- S4 N5 G" R! a$ W; ^1 j9 l/ q( E
八角和下面的那种原料有相同的味道
5 f6 m; M5 S3 `A:fennel  茴香" z) H1 o5 d9 e1 V8 `4 P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* Y' V% @/ e3 x( |2 w下面那种原料更像大葱且有平面的叶子
8 i8 i' P5 R: |3 [2 FA LEEKS  似蒜葱 (这边人叫京葱)
% }2 j/ J' r  }, ^* U0 F- ?22.Which of the following cutting shapes refers to a small dice
9 X9 L' }6 _% R% x2 Y下面那种刀切形状指的是很小的粒(末), U+ w  j$ d8 |2 Y: g) ^1 {1 E1 `
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% D( a3 u$ m, K7 a23.Oil is added to the water for boiling pasta in order to
9 Z1 Q. M- S" O% @5 Z3 ]向煮沸的pasta (意大利空心粉 )中加油是为了) {; l. G; ~8 T' W+ p
A:prevent the pasta from sticking and to minimize foaming action., B% k3 N/ T+ l, X/ e
防止面条黏合并降低发泡。7 P. E' c! @" F/ A' D9 }5 m; g
24.Which pasta dish features pine nuts and basil?# S* O' @) U' u. |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 i% h! R. W: |& W/ h. aA:Pesto.一种绿色的意大利面酱
8 ?! [3 Q' }8 Q! t. M! \http://www.tianya.cn/techforum/content/96/563836.shtml* F, n! _. W, i9 V: w

/ B1 R; P/ G7 g25.Which of the following is a spring vegetable similar to spinach?
$ a  |4 u, t7 x. f3 \下列哪项是一个春天的蔬菜类似于菠菜?1 S) v" ~( E9 V# I! C; B
A:Sorrel. 酢浆草。
, \  U1 n/ T0 y$ E7 R9 lhttp://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:
* \. K" ?& x( F! C( _, j7 Z5 }哪位厨师最早带来高水准浮夸的美食/ v# v) s6 I& _1 u) d" h9 W
AAntonin Carême 人名 安东尼·卡罗美6 E# B% Q4 C/ A; S, s/ E, D
8 b% e& h8 v2 u
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; B/ |1 k, T' o7 N7 L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 r$ b" T& F& A2 L% [
A:Cast-iron stoves         壁炉
0 z' K3 K3 x6 @: R2 L0 @http://www.usstove.com/products.php?id=6
' q% P/ O! I& _# n# F) Y1 l* a1 ~4 R- C0 Q7 S4 \
28.The French term used to describe the roundsman, or swing cook, is:* z7 u( r4 \( X
法国术语,用来描述roundsman,或摇摆厨师是:
7 T; j" z" J( @0 o* G0 SA:Tournant   图尔南
8 F4 E3 J; M  [& k7 l( O3 m  K; h% ~+ O  f) n9 A
29.Another term for the wine steward is:5 B% V# K2 o% S7 u9 m
葡萄酒侍酒师的另一个术语是:
5 u  O5 k! ~4 L# h/ r& C5 LA: Sommelier 侍酒师
) v+ g! Q5 R& {, ~3 }1 n2 ]
" l7 A4 y) y( P30.Molds, yeasts and fungi are examples of a:
. A% m. s6 Z3 g% d5 l  b霉菌,酵母菌和真菌是一个神马例子
$ W7 a& C1 Y4 K6 @% @+ RA:Biological hazard 生物危害6 N, J2 v# |+ F

, R. w, G9 @" e! w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 j8 R$ X" I) U) t0 S% O0 l
根据加拿大食品检验局,食品的危险温度区在多少之间:" U& k1 `# r& o% K7 F9 e1 N
A:40° and 140°F (4–60°C)     4-60度8 F5 Z/ `2 M4 j" R1 @

, n* K7 f9 y& L# V7 k) Z32.All bacteria need the following for survival:/ _- ], N" i, u
所有细菌生存需要以下哪些内容:
1 G2 J) o% m  [7 ^* B) P' M7 x3 _A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 {7 u. ~6 G2 I4 N1 r9 g+ U! e5 B1 ^' a4 Y( }2 c
33.Which of the following correctly represent critical control points in a HACCP system?) C# Z- w( L$ Z0 A2 A6 A! q' z) d
以下哪项正确表示了HACCP体系的关键控制点?( C- u/ O# B7 d  K. [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 Z$ c$ g: m. z8 B食谱,接收,储存,准备,烹饪,保温,冷却,再加热. n" V( T5 P& y) f: N

# q# S! c1 Q' b5 Y7 X1 w34.Which of the following is not an example of a carbohydrate?
5 V0 S! p( i" }$ ?( Y: r. {5 b! G) ^+ W& ^3 k下列哪一个不是碳水化合物的例子?
, L$ a/ U! ~) j7 ]A:Essential nutrients 必需的营养物质
4 D6 o2 }8 L; Y# U. u3 l9 ]1 S3 C8 Q) O0 u( Z* i
35.The process by which a liquid fat is made solid is called:
( t% u2 h( R" A% _3 h液体脂肪做成固体这个过程叫什么# D+ g& K6 g; U* x- H8 i' ?
A:Hydrogenation  氢化
% i! z& m$ @" p) P" F
( S! w9 r. Z9 ?% G; x36.Which of the following is not an example of a fat substitute?
6 x! J$ ?6 V4 d% S" n3 |0 A( ?下列哪项不是脂肪替代品的一个例子( r6 u7 N8 |9 _* M8 F0 s1 W
A:Acesulfame K  安赛蜜K表
2 l2 {* M. _0 {: l- h
9 ^0 e- y0 ?, |  F8 R5 }) u  i" \37.Health Canada requires that a product labelled "fat free" contain:% Y0 |: }0 X  S$ M* v7 O; x! S
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 D# V  t) C3 n0 v+ }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; y' ~- V( |/ f/ a; Z; z
5 ~" v% h  f$ L4 T+ A& P/ F38.Which of the following is not a problem associated with converting recipes?
& ~; a% s" T7 E- x" P! ^" a下列哪项是不相关联的转换配方问题?
3 w4 Y0 @3 D2 ~2 l; ?A:Unit cost 单位成本4 s! c4 d" K! g( N; G' ^

( ]. ], f2 M; T6 G- |/ T, E39.The condition or cost of an item as it is purchased from the supplier is called:4 O0 @7 z7 C% D, K: a# |
从供应商采购的物品的品质或成本叫什么
3 u8 \5 w1 J; f& [# ?A:As-purchased cost 购买的费用
! Y$ a& J8 D2 T8 h" I5 H* s# U! Z% X4 G- e/ `
40.The amount of stock necessary to cover operating needs between deliveries is known as:5 R2 R; l7 J+ U% z) b. U* f' h5 Z
在新货到来之前用于日常所求的必要库存量叫什么
# E$ x1 e9 [6 Y' D  C8 @A:Parstock 基本日常最低库存/ w& {" w" v6 _: P
6 S% o+ p; M0 C; x
41.Which of the following abbreviations is used to describe the proper rotation of stock?
" M9 z" F% g- P0 v下面那个缩写是用来表明正常库存流程?
7 u+ G5 n+ U" g4 i0 u3 ?A:FIFO=FIRST IN FIRST OUT 先进先出
; X) `6 |+ V5 c1 `  {) ^  O: w3 k% \3 R( `  [+ a5 a
42.Which of the following knives is used to turn vegetables?% B- Y' `& e& V8 x  K
下面的那把刀是用来打开蔬菜吗?8 q( y% q* T9 O1 @+ X- B+ o' ~
A:Bird's beak knife   鸟嘴刀
0 G2 [+ d* g$ i( \1 p0 A1 W( z0 p8 bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! O! D# [  W' K8 V; F  ?  b
+ Q% z0 v) O* k0 @" m# F! I" W) ]
43.What is an instant-read thermometer best used for?0 r& |+ ~7 |* e9 o3 Y
即时读温度计最好用于那方面?
: N9 p4 C' E* |* e( u2 U! QA:Checking the internal temperature of a roast 检查被考物品的内部温度
' W. X/ Q4 q; a7 G9 b6 {
6 o$ t7 X7 m) b% l2 _; K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ u  d: F; o3 V9 p: L' |: E
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 a8 `2 i8 m/ ZA:Cast iron 铸铁# p0 ^4 a& e$ q  N, O. E# w

; {5 E$ @2 a. z; d; r- O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" G! T4 s9 f/ e哪件装备下面有一个可移动的碗和一个S形叶片?; I+ @. s: U( \# N/ ?
A:Food processor 食品加工机3 P0 b- |* n" E
http://www.google.com.hk/search? ... iw=1263&bih=572
2 H, f7 ^7 n# X. Y% W, f
$ \& m; S7 y! _0 z( S" j46.Which of the following is not a rule for knife safety?; q" c6 a/ }& I9 I$ r1 G: C5 K
下列哪项不是用刀的安全规则?& t9 S1 G/ k2 k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 F+ f6 T! I$ |7 Z6 |7 j! h: c6 H2 p- m. q# H: F0 @
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 B4 F+ C* {0 m把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% J$ L% e2 V2 G) oA:RondellES
! k! ?1 \; y1 X8 u/ \% mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' |: v- h* e0 v( ]2 P4 f
4 @) I7 a1 ?; ?( s5 ?
48.Which of the following is a diced cut used to garnish soups?
0 {- t2 b' W% Z/ Y下列哪项是切成小方块用于汤的装饰?1 g5 G) Z# c# \( r7 T$ j
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 s' c8 k" T: K! \; X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 W: I  [" {% w9 |. e( W! u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!!——
( H" K" U% f$ rA:Gaufrette
4 @( ?  F9 p" V- }4 j3 s. hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) m. I8 n8 `' y- c! ~( y2 \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 I' E1 G! H8 g: @$ Y4 p+ }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* A% x: o# i% b- t1 f7 N
( k9 |! R+ `- N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! @' M- E0 ^6 v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); ^3 d* c# ]: D! r( a
A:Cilantro 胡荽叶 香菜
+ G/ y" H( j1 i0 P7 Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& \! k- {# f& w4 y7 g$ {
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60.Allspice is made from:3 B5 ], Q( p6 o( K) c
多香果,  多香果香料是什么
& [2 u9 u8 p* Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( [- {; o: e( }
A:A dried berry 干浆果- X7 ]# {3 }# J: |/ V3 a: U
3 C0 a& [/ |: b) h
61.Which of the following are used to make a sachet d'épices?
0 x/ q0 D4 |; P$ h/ G下列哪些是用来做香包德épices?7 f' ?6 n0 q6 `
http://www.sachetcatering.com/
! }4 X, t2 _" ]6 i1 l/ m( KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 `6 J8 f: h, [- i: z
7 F* b, {, D7 F3 |, x
62.Which of the following condiments are not soy based?
; N( F- T7 ?0 \. X下列哪项不是酱油调味品的?0 W& V. A$ E8 ~: S$ c4 G
A:Wasabi 日本辣根
8 J2 d7 n6 i3 i* S: T
( C  Q; A" f% V% [& s& F' R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; x) i. i% [4 b9 ~3 U! F$ {
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:  [: g5 ^! u2 \& o! O% h
A:Pasteurization  巴氏杀菌
4 o: X" I  p1 d2 g
% {9 O% \' w9 V# p0 h. f64.Which of the following steps is not the correct procedure for whipping egg whites?
) ^6 D5 K$ Z" O2 ~) j* o下列哪个步骤是不是正确的蛋清搅打程序?
1 l  z1 @6 `, ^, M9 z; {2 rA:Allow to rest before use. 允许休息后方可使用。
7 |8 t; ]9 G. i& u  H! p& V! }' ^
' r& z. ?+ y8 u2 r% b. \65.The weight of a large egg is between:一个大鸡蛋重量介于:
" t! j3 \6 e3 N2 ?, ?A:56g and 63g 56克和63克
" a4 E4 S; Q; h0 i9 v- R1 t' y3 B# Y2 y5 J; `
66.Evaporated milk is a concentrated milk that is produced by removing
! y0 A" t- v5 g$ U+ [炼乳是一种浓缩牛奶 是去除什么做的
6 b4 C! r# a7 {* WA:60% of the water 60%的水
, ]- _+ `2 M& x3 V5 G
7 L% F# y, `& T. k# r1 X! |9 F67.A method of cooking that transfers heat through a liquid or gas is:% J6 d: ^/ N- ^0 {2 ~% A% [
一种烹饪方法,通过转移液体或气体是:
/ l; p) x4 b' Z7 sA:Convection 对流% C# i/ D  M7 x; l2 t5 l6 P

6 w" l4 G) S! A, [0 W68.The cooking of starches is known as  烹调的淀粉被称为
& q9 I5 n; |+ V/ q8 j! jA:Gelatinization 糊化) K+ F; E* o9 D9 w1 ^- a, E

+ y  `! l1 i! Q4 f: T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 f, o: |+ }4 l4 k* s# f
A:Braising 烤
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  {  @+ z( N* d  A$ Z) X7 _: c70.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:
, a; Y$ f( A/ `  |5 r$ O3 [  M  t. T; jA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 d+ \7 u' F# K4 t7 t* Y, j: `; e0 _8 u, f6 h
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
, o/ ~. V* d5 S0 cA:Fumet 原汁
( [' Q& C' \) S
+ ^$ t) A, z4 Z7 n9 E) N72.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
8 x  _* a. G  G5 kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 j! _; }, v! X% N7 d
) s+ N# X) o2 P0 s9 k' N' I
73.Which of the following is a principle not used in stock making?( n( ~6 h0 B: D1 Q; x# J* ~# ?
下列哪一项不是用于制造高汤(低汤)的原则?
% V, @# F' v6 N' QA:Start the stock in hot water.开始在热水中操作
3 O; t/ n1 u( B; W5 y' m5 U  d
) c4 \$ `! D: t0 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
* a3 x5 ~; I. a1 i" BA:Remouillage 法语熬汤
1 _5 }! n) n' D! s, J+ Uhttp://www.haibao.cn/blog/post/176242.htm
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