埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8137|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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 `* J1 z% }/ R$ p* N
% W- t7 v! w( |& a
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。* k: S4 y& o* k
另外,我还会找一些资料方便大家学习。
大型搬家
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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. D! ~- I2 x% O0 d1 L: d7 N
1.Which of the following methods should be used to determine doneness in a New York steak?1 ]" n5 Y3 a) @( |* c# H# o: |  d
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)
3 |4 ~: w! s0 P3 R" }9 ZA: pressure touch. 压力触摸! Q9 R+ `% R) s$ D
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 H4 _* B8 J1 F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
  p6 p2 G) S2 |A: acid  食用酸( H8 L& j2 j  e$ }; |, Z
3.Vegetables are major sources of which of the following nutrients?* S1 l* e% f4 R! v
蔬菜中包含的主要营养有哪些* ]0 m) C* f9 \; a
A:vitamins and minerals. 维生素和矿物质。8 {+ }- S8 k8 B: M( l
4.Cauliflower is commonly served with3 U5 b5 p1 @5 _, F. y/ f- j
花椰菜(菜花)最常见和那种酱汁搭配
. B4 F: ^( R" {4 LA:Mornay sauce. 奶油蛋黄沙司  Q6 \' K; z# s& ?$ X( B. M- k
5.Which combinations of products are found in pie dough?
7 E* @! \4 U. p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). t$ p$ v$ c2 l$ J/ T: m! D
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 Q; L; M' z+ u: ~6The French term for mussels is 法国语青口(海红)叫什么- c% Q) H% |9 _; f
A:moules.法语青口,海红
) v% r0 n1 Y4 K8 o# j" X) u, e7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' P- j" ?- C5 b
A:faintly fishy. 稍微有点似鱼味
1 ]/ C! P3 G5 s# t  P2 F/ l, H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  q7 S" ]4 E! T2 Q
A:2 days. 2天
$ t* l  B/ Z& K9.What are the principle ingredients in ratatouille?
' q5 Z( Q; ?+ Q$ t0 f, g炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( b. g% R, F6 ]1 |9 x
A:Zucchini, eggplant, green peppers, onions and tomatoes# h5 ?2 }2 F, V; ]+ s* `
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! v4 K5 S8 n  m: d10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. R+ k5 B* S9 P6 m+ o( xA:cook food in quantities that will be used up within 20 to 30 minutes.( C- P2 ^) E3 |$ K  t; K
大批量烹煮食物要在20到30分钟内
. k5 v/ ^1 q0 s3 \* g! Z* i11.What person has the authority to issue a Health Permit?
, E$ {; q) u" D' x  Z. \! Z4 G! a谁有资格颁发健康证(卫生证)。
  W. x& x5 W( J2 ~6 @" J: TA:Medical Health Officer.! Q4 Q9 u5 L" k& |
医疗卫生官员。3 ?3 j1 x" _0 D- X# ~
12.For what period of time is the health permit valid?& g4 J! J+ x* Z
健康证的有效时间是多久?, ]! J* R& n2 k( Y( A) Y( I
A:12 months.12个月
3 w) L: m6 f- ?) z" J2 l) y3 k13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) e- [, s2 f0 E" r% q2 |9 s8 G在食物和饮料准备区,通风系统换气的标准时什么1 G; R$ C/ E* M- H
A:08 times each hour. 每小时8次
; M$ @+ M3 t! a14。The minimum temperature for manual dishwashing in the wash sink is
! \/ o6 ~, ]6 O; E8 ~手工洗碗,洗碗池的水温最低多少度?
8 u) ^9 {& }5 ~6 LA:110 degrees F (43 degrees C). 43度! Z4 S8 N2 v9 M  t
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 P/ V; {# H! Y2 ^) G
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( j2 m9 z/ I3 w& @: u, sA:180 degrees F (82 degrees C).  82度+ R( y; G2 I2 R, t
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ ?7 f. E) j! i% X+ E8 w# E: `
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); P' f: ~% o6 U1 j
A:en papillote.  法语自己理解
/ E8 s, W8 I3 B( Q( ?17。Wing or Club is considered a
0 j4 \* B+ D' E$ \翼和CLUB 被看做是一种...
, t7 f5 V) U9 [& M9 lA:Bone- In Cut     带骨切
0 y  _$ ~  g% Q7 f/ g) L/ v18。New York is considered a   纽约牛扒被看做是一种
' r$ B: `9 O) f( k! Z* }1 DA:Boneless Cut     无骨切* I- b. d& i$ q3 M/ U0 k" w
19.In general, a court bouillon for freshwater fish will contain. f1 Z1 r7 B+ c, w9 ^
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; s6 _) s) M$ r, b* G8 t
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 W! I( V* t- z和做海水鱼同样数量的调味料和香料
8 w% P3 C' V7 H& V  p" g7 i$ k20.Anise is very similar in flavor and appearance to" c$ g" q2 j/ Z$ R* G
八角和下面的那种原料有相同的味道
5 t, y9 r$ u4 k, |7 D5 IA:fennel  茴香
. j; B/ T4 F6 I21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 b1 r% B. u* P" ]  X* v; {
下面那种原料更像大葱且有平面的叶子
% Z+ f- h. ^7 G/ T& }A LEEKS  似蒜葱 (这边人叫京葱)
# @0 c, a. I3 c. `22.Which of the following cutting shapes refers to a small dice
1 z6 |# n. g! A8 R1 R4 i6 a下面那种刀切形状指的是很小的粒(末)
. e! e/ c6 Q' MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ _$ V% r/ C8 S0 F- ?0 b! {# i23.Oil is added to the water for boiling pasta in order to
* Q2 x. t' H+ B7 |向煮沸的pasta (意大利空心粉 )中加油是为了
7 {' y) O* i! I) e1 ~0 XA:prevent the pasta from sticking and to minimize foaming action.$ V: ^. `: c! j3 v3 {3 A
防止面条黏合并降低发泡。1 C2 X3 f' ]2 x$ t- x
24.Which pasta dish features pine nuts and basil?7 i& X! l2 f5 Q8 c
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  k7 y7 H( d' y* B$ V
A:Pesto.一种绿色的意大利面酱 ' o$ l0 [8 J- u4 K
http://www.tianya.cn/techforum/content/96/563836.shtml
1 a* s5 U- g% S% ]9 u% i% v5 ^: N" w5 h
25.Which of the following is a spring vegetable similar to spinach?6 y- U6 `# V# i# V
下列哪项是一个春天的蔬菜类似于菠菜?
( Q9 B, B4 z! H4 k; d4 P* c) `& RA:Sorrel. 酢浆草。
3 R' j4 H" T$ uhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
& v) o! o. x9 h# ]哪位厨师最早带来高水准浮夸的美食. J5 K; A8 e* X+ K8 m$ G9 R
AAntonin Carême 人名 安东尼·卡罗美  z4 D  K: `6 l1 e6 l7 \) b

2 ^$ A" i3 q" Y* w# K. h8 p5 @- h/ }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( W- ^$ ^$ J2 o# K
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- m" N- G3 k) U$ x6 e+ k7 [A:Cast-iron stoves         壁炉
$ G6 x; r6 }8 n# {' r7 K: Jhttp://www.usstove.com/products.php?id=6
" a1 ]0 m$ E* e# \
! m  T& F$ p& r+ e- F; i. n28.The French term used to describe the roundsman, or swing cook, is:2 x3 t9 V  n1 r
法国术语,用来描述roundsman,或摇摆厨师是:1 Y) I+ i2 I$ Y
A:Tournant   图尔南# \; ]9 ?# N7 Q2 W5 a

1 c+ y- ~9 y- S7 \$ V' U8 T29.Another term for the wine steward is:/ j7 \7 ]2 I! {' A2 i" S6 w( I4 X
葡萄酒侍酒师的另一个术语是:; v/ G  {2 a' o/ [5 f$ x
A: Sommelier 侍酒师
8 N- G2 s7 Z& r5 _) c& @. {3 R6 Q
30.Molds, yeasts and fungi are examples of a:
# R9 C/ g& H  y2 E( b8 Q霉菌,酵母菌和真菌是一个神马例子- Q! _- C: n! O8 m; U6 D3 V2 d
A:Biological hazard 生物危害
, o/ n& A- P& i* I3 `, A* {$ n7 U9 U& {5 y4 P& v. I" L
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 l  l) h  ]6 E# |$ R, P/ W4 i
根据加拿大食品检验局,食品的危险温度区在多少之间:6 z* X& j9 s+ }7 ^; K
A:40° and 140°F (4–60°C)     4-60度7 ^/ F4 l9 n* a8 Y; T

8 |+ n1 T, W+ P0 }3 D, N' z32.All bacteria need the following for survival:8 ?0 A! s3 m6 G- g; ?# a
所有细菌生存需要以下哪些内容:
7 s6 x8 D$ ~) v% r3 IA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 `5 k: {5 r  Q
* A9 P% S  a' l/ g; \, U33.Which of the following correctly represent critical control points in a HACCP system?: A- N% |1 c$ k6 o( q' }7 r+ ]( C# {
以下哪项正确表示了HACCP体系的关键控制点?
7 P1 D! |# j6 x8 M' x0 g( P" C0 oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! J$ v2 w. I* `5 h, F1 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; _. e! q& a  ^3 A) n1 C9 L
. |! s' g  K3 D$ B4 [34.Which of the following is not an example of a carbohydrate?
7 @8 e; y. z9 d0 m8 b下列哪一个不是碳水化合物的例子?
0 O7 p% L9 C# u% O1 s0 a+ UA:Essential nutrients 必需的营养物质# ]& d& v0 ?$ r' D
5 I, b9 ^  Q+ N% e- w5 c; r, w
35.The process by which a liquid fat is made solid is called:) @  d3 ]' h0 V0 w; z
液体脂肪做成固体这个过程叫什么0 ~6 n7 u" D' X1 _3 Z: E
A:Hydrogenation  氢化
/ p' F. E* p- B7 a$ H" P, U  m) Y0 Q6 t7 h0 n# C
36.Which of the following is not an example of a fat substitute?6 D9 A4 R4 h- }" P) n3 g; y
下列哪项不是脂肪替代品的一个例子
6 H1 `3 s# f+ a9 j" u2 j; cA:Acesulfame K  安赛蜜K表0 J8 R0 W8 D9 H
& M2 @  T" D* ~" C4 X* K% m
37.Health Canada requires that a product labelled "fat free" contain:* {7 `# s. J) U0 P$ ]4 d( K4 w
加拿大卫生部要求的产品标有“不含脂肪“包括:6 e2 |2 B, f9 v2 d$ G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# r9 \: g4 u7 y  V1 U8 ~! Q* {5 S
( `/ w* {  n0 `! @. Y+ Q+ Z. M38.Which of the following is not a problem associated with converting recipes?4 u# w% F/ q1 X5 w9 p* S1 i
下列哪项是不相关联的转换配方问题?; N& F" k/ w/ ]) Z9 Z
A:Unit cost 单位成本
( O4 Q) t) w: {9 V- E( Z0 o/ ~5 u5 ?+ }4 q- y
39.The condition or cost of an item as it is purchased from the supplier is called:2 `8 u: d8 C+ X2 n$ t0 z
从供应商采购的物品的品质或成本叫什么5 e- R0 I- T* `% K  ]. T% A
A:As-purchased cost 购买的费用1 O4 ?$ r5 G. |# ?0 Q" k
5 b% f% N2 H* x5 H) }+ f
40.The amount of stock necessary to cover operating needs between deliveries is known as:) P: a6 y& S3 ^3 r: Y; N
在新货到来之前用于日常所求的必要库存量叫什么9 m& N5 z& a6 C1 y' W; X: k
A:Parstock 基本日常最低库存
( N; O2 ]4 y, p& B& o* y  W0 X/ ]
5 U9 w- B0 ]8 ^# x+ h' p9 o0 ~+ [. H, C41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 c" i5 m1 _5 i1 Y1 `, g下面那个缩写是用来表明正常库存流程?
2 m* c- q( ], J: nA:FIFO=FIRST IN FIRST OUT 先进先出
3 l: @  ^/ Y3 l$ y( }, I4 L8 M$ r- A! M
42.Which of the following knives is used to turn vegetables?
% W# a! P: f/ d6 @7 i! N下面的那把刀是用来打开蔬菜吗?2 {# t: S5 t% u7 G
A:Bird's beak knife   鸟嘴刀
: J* g5 z0 Q6 Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird  ]' j% |$ t, L
$ v' I+ w6 o, X( `' l
43.What is an instant-read thermometer best used for?
$ l8 y: v5 M# e8 U1 |  i即时读温度计最好用于那方面?6 |/ S/ w0 ~0 T! T0 `" h
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ G9 i' w  C$ R3 N% j

3 t0 s' Y5 S6 S5 C( A* `7 P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  F; I' b8 {  _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 y) ^; z5 _4 R2 u$ B: RA:Cast iron 铸铁
# R, N+ H; G- a
% R2 B6 x( E2 W7 G3 ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ J8 {, Q, O2 a8 Q0 ~/ v8 t& k
哪件装备下面有一个可移动的碗和一个S形叶片?* K8 g8 P: q8 h
A:Food processor 食品加工机
9 F: L% U9 E) b2 m0 i8 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
0 c- s6 T8 v9 `7 _% f
. ]9 |, c2 `$ e6 w0 `46.Which of the following is not a rule for knife safety?# f$ T* L& |. [$ M7 S7 h1 ~
下列哪项不是用刀的安全规则?
% W5 z7 I% X  u# YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 b) G! e- ?: {- s/ p' t& z
5 y& n% m. M9 W% l
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, m0 u0 ?& y) A8 S, u7 o9 S0 Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 |! v! ?# }, L' ?& t3 jA:RondellES 0 q/ {" R6 {1 w! ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( c' _. n. s0 I/ B6 f9 d7 o

0 r. h" {, u* B3 g5 y48.Which of the following is a diced cut used to garnish soups?3 `- I! [- U3 Q
下列哪项是切成小方块用于汤的装饰?
. S7 ]" {6 p' `. yA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ h7 R/ |" {' ~" T) C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* F2 Q0 z9 `7 b0 U9 l, s5 ]
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!!——
. V; a  r) M/ h9 ^* _+ G, F/ m( rA:Gaufrette
0 Q+ S* W0 [0 d. Y8 F8 q/ Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! d5 o4 E" T! }2 ^% bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 `4 N5 r$ F3 x& p( t' x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# I* M) Y; p3 {  R9 d& S
( _. v0 |' K" l" W( t0 M1 N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; Y* k( A( J8 o8 l" d  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)
0 x# _+ J; q& c1 f# I+ TA:Cilantro 胡荽叶 香菜2 b% L$ d& k7 K4 X, s* K4 B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# A  l9 k$ @4 y0 H  p% b, @' l' h: Z' m

! e8 k. h# E4 e5 b60.Allspice is made from:- n! z4 f/ T- ^
多香果,  多香果香料是什么7 B' I9 o; ]! ?4 w0 j* o6 z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! L4 u7 `& c4 g+ E' Z- zA:A dried berry 干浆果
4 V7 A3 w) {" W2 n! u/ U; B; y9 w9 d- B* W
61.Which of the following are used to make a sachet d'épices?
/ e: N3 f6 s9 i. _) W下列哪些是用来做香包德épices?# D- w3 Y9 }: T
http://www.sachetcatering.com/# V) V& s8 {& \& K4 j! ^2 @! m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# b4 D7 h/ f4 u4 Y2 I
9 ^1 I0 a: i$ {62.Which of the following condiments are not soy based?
/ I/ w- H" H5 k* v- s- p- B下列哪项不是酱油调味品的?
$ r7 y. o0 x9 l9 b" O+ t3 KA:Wasabi 日本辣根
. V( H+ k9 y: c: O! o' |4 G/ k/ v3 z' x6 E0 F+ |6 R! B7 S* ~
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( S- x1 ^/ `# a  d* d
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:; a0 ]& E. t& [0 w  X# t
A:Pasteurization  巴氏杀菌
6 t" X& V$ a( o# Z0 J4 G" t. [9 U8 b1 u1 \& |' O3 `# a7 o$ ]
64.Which of the following steps is not the correct procedure for whipping egg whites?
$ [, E. H$ c/ T# O  f下列哪个步骤是不是正确的蛋清搅打程序?
* r& h+ m- _  B! Q6 qA:Allow to rest before use. 允许休息后方可使用。  w# {+ S2 P( ?' B, L

: {; J5 ?( I2 K& h65.The weight of a large egg is between:一个大鸡蛋重量介于:
( i, S( i' }! T! I- f0 N+ ?A:56g and 63g 56克和63克
# `- ?* p& Z. c2 _
7 p( _& ^0 v, s  U$ o9 g66.Evaporated milk is a concentrated milk that is produced by removing
# U9 ?! M1 N6 p$ ~+ x炼乳是一种浓缩牛奶 是去除什么做的! M9 @1 L2 [3 m7 k7 Q
A:60% of the water 60%的水
6 D$ E" ?& h/ i; M: A0 q5 p# `7 E) D( N0 S5 B- e
67.A method of cooking that transfers heat through a liquid or gas is:5 L9 K& `2 e9 d0 l5 ^4 h' Z1 O
一种烹饪方法,通过转移液体或气体是:+ W4 {( p/ M  ~
A:Convection 对流! C$ O- _0 j6 ]1 F$ f

$ ?3 n, T4 H( M- l4 b8 g6 Z68.The cooking of starches is known as  烹调的淀粉被称为
. x/ ~6 S! d7 y  a3 sA:Gelatinization 糊化
7 R7 Y  M& ?( E
( r9 }# L' \. j$ i  `8 Q/ L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: R0 B5 X6 X3 }% F: D/ D/ }
A:Braising 烤6 Z) V) Q: a; s6 c* n& H

0 |5 p$ f* D1 e" 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:+ m0 `4 c8 ~4 v6 q  p
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 N6 X3 w2 u8 L% r, P* y! p/ ]* G( |
! t6 d8 k% P) |/ w8 \4 D* w6 v71.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) z& C+ z/ V* ^$ W0 U3 P
A:Fumet 原汁2 u# {4 n" {4 b+ X, E

  _% h* e3 Y# E) B72.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
# T2 i% O" x% w4 CA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, u: I- a" T# s0 Q% F  J" L* E2 ^) p& b: H# |/ v
73.Which of the following is a principle not used in stock making?/ a2 I5 d8 h  N
下列哪一项不是用于制造高汤(低汤)的原则?( X7 S, P# A" k6 r. X" X6 e7 Z, z
A:Start the stock in hot water.开始在热水中操作
6 ?  ~9 ]8 ?! w( g; d4 ]: t$ y  U  i6 j7 r* L9 R: }
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
4 R& F3 w; ^9 @% ?/ OA:Remouillage 法语熬汤- ^' X+ _! Q, t3 i! L& Q. t* b
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-12-9 07:19 , Processed in 0.271680 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表