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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。  \) w0 v# v1 o% n+ x: E. o$ L
5 _! q* {% x0 x4 L
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。
  t6 c- n2 V/ s3 H6 c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! ^+ c9 b- x; L& _
1.Which of the following methods should be used to determine doneness in a New York steak?
% n- \! r( t9 j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)5 b4 \4 x; t' |- c: W- F6 ]
A: pressure touch. 压力触摸
- X  P0 {2 J! O5 e+ i2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& u$ X, y& S" L/ N* F/ m5 O
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
; A& i: H/ q' c: QA: acid  食用酸
, u. B( J! n/ K4 _, r6 C1 |3.Vegetables are major sources of which of the following nutrients?
; d- C& W7 d- j- r" g蔬菜中包含的主要营养有哪些2 E! y& L9 y  u
A:vitamins and minerals. 维生素和矿物质。8 u8 @6 y+ q5 q# Q5 h# S# y. Q8 y
4.Cauliflower is commonly served with) i2 V# S. E' F  `* d* `4 U6 |2 `
花椰菜(菜花)最常见和那种酱汁搭配8 u: Z& F' l; u8 Z6 ?7 P4 T6 A  G
A:Mornay sauce. 奶油蛋黄沙司
" j; }& o! T& |4 y6 H/ G  s5.Which combinations of products are found in pie dough?
( ]9 t" w! o7 E下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! ]. v  M* z7 K2 p7 S3 @* E
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, U3 C/ A0 s) a* B9 r: c
6The French term for mussels is 法国语青口(海红)叫什么
& W" L  |5 @- R) O: O  H, XA:moules.法语青口,海红9 E! G6 v) e# C1 }9 n& @) D
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; |3 k4 w$ u  a3 N  q* k; Y3 Q: DA:faintly fishy. 稍微有点似鱼味
/ O: ]  ^; ]" \( U2 g8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 k) G  J6 p; Q$ k" {. R  n; S5 L& [A:2 days. 2天
0 ~/ @# r; }% k' W- O/ ?) Q. d9.What are the principle ingredients in ratatouille?
0 Y" h' S* v, O. ^) A" S炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 K1 P" F/ S5 U. {A:Zucchini, eggplant, green peppers, onions and tomatoes) z8 V- F$ O# i# P* k0 k
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
  `6 `7 T; x& k  Y# C/ E8 A( _10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( q6 R. E% k- C7 A! c1 u1 T' lA:cook food in quantities that will be used up within 20 to 30 minutes.' _7 Z4 X+ X; v, G, g
大批量烹煮食物要在20到30分钟内8 R0 Y5 y" u5 ~: R
11.What person has the authority to issue a Health Permit?, t3 r+ {# g- B1 \& }
谁有资格颁发健康证(卫生证)。
+ C  |3 `! [! Z( ?A:Medical Health Officer.# B5 m) d, m! Y
医疗卫生官员。
$ j4 x+ _9 i* s  R! U/ r" g12.For what period of time is the health permit valid?6 n  m1 _$ z; Q6 Q! K
健康证的有效时间是多久?
, O5 ?$ W" E4 N% uA:12 months.12个月9 L* t3 u* T9 X" I6 P
13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 G5 g; H. [9 d) g$ A# b
在食物和饮料准备区,通风系统换气的标准时什么' ~+ i- `' O4 q; j/ V
A:08 times each hour. 每小时8次$ |* J0 M" Y$ H* o. O1 x
14。The minimum temperature for manual dishwashing in the wash sink is- x+ T( y( K) N$ G
手工洗碗,洗碗池的水温最低多少度?
8 F8 j$ e7 T* a! gA:110 degrees F (43 degrees C). 43度
. Z/ q4 r. [( Z! ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' G7 A# X" n& ?7 V1 z; o7 C) G2 I. ?
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 [% O4 p, a, d7 Q( |/ Y+ l; lA:180 degrees F (82 degrees C).  82度
1 R- u5 T: ^) C# E* |* u6 m16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 I) ]3 l  E5 ?  u2 [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 H" |" k2 T# |! _A:en papillote.  法语自己理解
. E* D" \2 [( m% }17。Wing or Club is considered a) f# L" ?' }, ]# ^, o
翼和CLUB 被看做是一种...2 B1 V1 j; H. L
A:Bone- In Cut     带骨切
4 `- H/ {* j. \! s: D18。New York is considered a   纽约牛扒被看做是一种
5 e' d9 h! i" P- Q) G+ `: }# qA:Boneless Cut     无骨切% v; `/ C( c# ?" J! o
19.In general, a court bouillon for freshwater fish will contain/ s# J8 _; I5 }/ O( ^
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
/ }( O, Q" ]6 x2 q6 L2 z: R. N; GA:the same amount of seasonings and herbs as a bouillon for saltwater fish./ S/ x( [/ {) a; {7 Q
和做海水鱼同样数量的调味料和香料9 n3 z# X* W2 i" j
20.Anise is very similar in flavor and appearance to( W" S8 Z9 @5 r' S  P
八角和下面的那种原料有相同的味道5 ]0 U  @9 ], w4 ]& K
A:fennel  茴香
) g5 @# Z# e: k2 m% l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, [$ F7 n5 o/ V4 E* j下面那种原料更像大葱且有平面的叶子
0 F6 @( R$ c. v! A3 w2 e3 @3 FA LEEKS  似蒜葱 (这边人叫京葱)' |+ |# `* N. i# l8 P3 f
22.Which of the following cutting shapes refers to a small dice, q2 W) ~* r# H. J& h6 u9 |
下面那种刀切形状指的是很小的粒(末): {9 H8 O2 }+ p+ c$ M
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! M5 l  O5 f$ ]
23.Oil is added to the water for boiling pasta in order to+ b$ o( E+ g( \$ h2 @
向煮沸的pasta (意大利空心粉 )中加油是为了
. w) `. T! f7 q- KA:prevent the pasta from sticking and to minimize foaming action.2 j; q/ ~) n' L. \
防止面条黏合并降低发泡。
& i% f% u0 U8 p6 h: f$ |8 L24.Which pasta dish features pine nuts and basil?
1 H2 A6 ]( x5 }( W$ D- x下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ B2 b3 T. C! cA:Pesto.一种绿色的意大利面酱 4 ~% t, p  V( v8 `* `8 F
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
& ~: l6 x& C) N7 U- _下列哪项是一个春天的蔬菜类似于菠菜?
/ F/ \* k' r2 w( \  P/ gA:Sorrel. 酢浆草。
( }  l8 l8 s4 K: Z/ [% 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:
. q  R8 `& f# }& v, n哪位厨师最早带来高水准浮夸的美食
$ ?0 ?$ @" `6 K( P6 _/ H4 bAAntonin Carême 人名 安东尼·卡罗美' ]* C- K( L* b  x2 Y* t# m
9 U2 G% i: h5 ~- x  D3 M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, g4 Z/ S& E1 u$ w# _1 w6 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 。
% N( ?& t, d1 b2 Z! _2 ], KA:Cast-iron stoves         壁炉: g# j. y- [. O6 y2 d' z9 g
http://www.usstove.com/products.php?id=6
% ^1 N# n3 {+ `# A
: o3 Q" S5 k+ f$ S& A2 G2 A28.The French term used to describe the roundsman, or swing cook, is:
+ l( L  A! `! _5 z& u* H# y法国术语,用来描述roundsman,或摇摆厨师是:
  ]( c/ j+ E7 ], ~A:Tournant   图尔南
! ]( W; x; n1 t' h, E2 D/ o9 s8 ?5 i2 V# G0 Q+ g6 A, o
29.Another term for the wine steward is:
5 I$ {/ x  D" A$ i% J葡萄酒侍酒师的另一个术语是:1 P1 Y- R" q5 Y. q0 h
A: Sommelier 侍酒师
& E$ H7 _* a* _$ S# ?1 W5 T9 P
# U0 @4 S! O* }: ^8 @30.Molds, yeasts and fungi are examples of a:* q2 F1 Q+ a" h8 G, o
霉菌,酵母菌和真菌是一个神马例子" ?+ E; ?# r& i; B* `7 e
A:Biological hazard 生物危害5 L2 }2 ]: n: k6 I  `7 L5 u* c6 v
4 A7 `+ N) l; }8 b8 z% [0 F
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; i/ M  h% @% w% |根据加拿大食品检验局,食品的危险温度区在多少之间:
- o; b7 E6 w5 G) c9 }( n" [A:40° and 140°F (4–60°C)     4-60度
0 b! Y$ z& N. k& e( k- _9 C# E. H" W$ j  s8 Z" j1 a
32.All bacteria need the following for survival:) I9 ?, u% q6 a7 T. S' e
所有细菌生存需要以下哪些内容:8 R2 r1 n+ o$ [6 v
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ V! b2 [% s9 c' n7 o* V* h" \- C. z# G7 V, M
33.Which of the following correctly represent critical control points in a HACCP system?
4 F, F7 P' w# B4 a) }以下哪项正确表示了HACCP体系的关键控制点?
% E$ M* Q5 @$ CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 Q& v1 k- ?# x食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 |/ I- d. r+ m$ l6 d6 _" {

$ S9 R- U) t9 L' j, K3 b34.Which of the following is not an example of a carbohydrate?
" i. ]! m. R; ]- z) T0 n8 G下列哪一个不是碳水化合物的例子?7 {0 F2 q' q5 i/ h& y) L
A:Essential nutrients 必需的营养物质
" r3 E. O! }$ i8 ?- G  d5 l$ b. J& X
35.The process by which a liquid fat is made solid is called:
5 i9 a) h  y: p液体脂肪做成固体这个过程叫什么
: s. k( W: \& w2 T# ~9 ?7 k+ ]A:Hydrogenation  氢化- y9 g) ~& S( I2 B; J
7 D9 e/ g' Z# X. f
36.Which of the following is not an example of a fat substitute?: L: ~, X! \: }) v
下列哪项不是脂肪替代品的一个例子
5 K5 U; I. z; L, u0 m4 bA:Acesulfame K  安赛蜜K表
4 S( w8 w3 U( x/ I- b- H
3 s: ]+ ~- U6 {. l- Q# n  |+ T37.Health Canada requires that a product labelled "fat free" contain:
$ Y/ N4 Q/ w6 t& {3 J加拿大卫生部要求的产品标有“不含脂肪“包括:% j1 L& m6 w1 D$ I8 W% f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 r, ]9 ]0 J0 z" I& S3 ^
. m2 w" S! X* i4 v38.Which of the following is not a problem associated with converting recipes?5 f/ K0 p/ |$ {: U, s& t
下列哪项是不相关联的转换配方问题?) g/ b/ Y7 v/ {3 w' P/ b: Y' j# S' L
A:Unit cost 单位成本, N4 T4 E, n1 W  t2 E3 @2 ?; H, b
4 x( O# G+ |  ^: v2 h
39.The condition or cost of an item as it is purchased from the supplier is called:/ q! h' l1 Q" {# @* A
从供应商采购的物品的品质或成本叫什么- t0 T5 a+ m4 `: p- v2 L7 F
A:As-purchased cost 购买的费用  i. w: y/ B# V# `8 b8 j0 s

4 y5 Z2 x$ }) |40.The amount of stock necessary to cover operating needs between deliveries is known as:) C, R2 m4 D, r  e) }, W! i0 c
在新货到来之前用于日常所求的必要库存量叫什么+ m$ Z/ W, P1 p
A:Parstock 基本日常最低库存
% X' `7 O8 M1 c" C$ a6 F. A) z1 ?3 F/ h# }% J
41.Which of the following abbreviations is used to describe the proper rotation of stock?$ H7 r; ?- B4 c* F
下面那个缩写是用来表明正常库存流程?& z& k* T6 [* D2 h
A:FIFO=FIRST IN FIRST OUT 先进先出+ f+ u' Z" ?9 @+ U% J! I

/ A/ J- N# N7 F8 ]3 e9 n42.Which of the following knives is used to turn vegetables?, g" Z/ _' L) Q1 s; [
下面的那把刀是用来打开蔬菜吗?
" V! a; G, C3 W& X4 v/ @0 ?8 IA:Bird's beak knife   鸟嘴刀! w8 f/ P% f3 j8 }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
' u5 s* I. Q2 b' r; d* c) B, v3 ~0 t6 W  S4 {$ w7 e
43.What is an instant-read thermometer best used for?
3 l# [' M! R# ?% W$ b即时读温度计最好用于那方面?+ W* m; Z$ o0 f( M3 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度: a8 J  V, i2 ]  x9 T

0 d2 ~/ q' z$ P3 x, k) G& N$ ~- S/ r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 U9 a1 N! x1 _0 d
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' C- d5 R" @6 EA:Cast iron 铸铁
: m$ c7 H% |# p/ `
9 Z' v, Q/ f0 H" \6 B, s% s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- K9 e; ?6 m8 p9 W: \0 s- E
哪件装备下面有一个可移动的碗和一个S形叶片?  p, h- z( J+ ]4 C: V
A:Food processor 食品加工机9 c. p6 U# {& n: h/ x
http://www.google.com.hk/search? ... iw=1263&bih=572
! K" }$ c: R8 J9 k
0 l3 K' Y1 L1 F3 I& p46.Which of the following is not a rule for knife safety?
  w% ~& g  I& \" ?; f下列哪项不是用刀的安全规则?
. F6 |" y0 q. a+ r) w6 a  n) ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( E5 X0 [; @: H5 i4 J+ S" T6 O) \* e2 j7 m" T2 U
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) Z1 z+ N  P" r+ ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ Z5 r- D$ E6 k: X3 h; U- \& h7 GA:RondellES
' V/ p% T; J: E5 U# U1 ]: Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: y! {, V6 y. j6 r+ R+ P+ r% g3 J
  Z9 ]+ C. v9 z+ j48.Which of the following is a diced cut used to garnish soups?9 H+ r! n* w- ]/ A
下列哪项是切成小方块用于汤的装饰?# t8 C( A, n7 G# J$ z% b, b
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% t  S) W8 e0 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# u4 U8 ]! S- W) A  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!!——4 g; {; h8 M  q$ X2 S0 M0 P& l
A:Gaufrette 4 r9 i# `. ?- i& h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* U8 F  a! p7 ~# ~* d+ U9 omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: E% q- [* ^# R4 I4 i: M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! v4 e( F" p0 I+ S. e3 _) y; O2 ^" @; s5 ]2 K4 j/ @$ {
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ ]; D) C. b+ t1 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)
$ X$ J0 g' ?  o1 yA:Cilantro 胡荽叶 香菜2 G, E6 s# s* r) G% ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
  p( K4 N/ n1 m: a8 v: k( x
4 J0 e+ A5 o# q; _' \0 J2 d60.Allspice is made from:8 M2 X9 t% g% G0 u' e
多香果,  多香果香料是什么; W+ o1 t& i$ n% e* T, @" ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" A% \1 f; k+ p
A:A dried berry 干浆果
" B0 G$ b: H( G! y  r  A0 z$ u) |4 E" c" @6 L: ~( f3 S
61.Which of the following are used to make a sachet d'épices?
. ]; O# R+ }) w7 _5 w/ K2 l% P+ L! a下列哪些是用来做香包德épices?7 N1 z3 a4 H8 }2 X; c/ U
http://www.sachetcatering.com/$ b% q  V& L6 `5 g  u: d4 D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) Q  Q; z" A) h( I4 |. f

" [+ w' P5 w2 ?9 w) U0 f) o62.Which of the following condiments are not soy based?
$ n) L# n# C% L+ m) r下列哪项不是酱油调味品的?* ^* n& [- H; {5 v4 _
A:Wasabi 日本辣根8 O# S0 b: ]: T/ U1 B! _6 T7 Z

( h, u) O# k1 U+ r7 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 Z& W3 |* N% y' s2 f3 Z+ W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 H7 `# f! N% P+ m3 y5 oA:Pasteurization  巴氏杀菌
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5 h' B/ D9 D' q64.Which of the following steps is not the correct procedure for whipping egg whites?8 W# p  B7 ~' I% h0 d
下列哪个步骤是不是正确的蛋清搅打程序?
" ?: d2 b/ P0 u5 t% e/ A) ~+ f3 x2 TA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
& r  {0 v3 d# cA:56g and 63g 56克和63克; J4 f4 t( f! J8 {9 T. T$ s6 x$ X

3 [: y3 x' L3 f% I# a66.Evaporated milk is a concentrated milk that is produced by removing
2 J" b3 w, C  N- B; l0 j4 N炼乳是一种浓缩牛奶 是去除什么做的* t. \! a) U4 E) w/ x7 a
A:60% of the water 60%的水; C2 u( m, U5 _& Z8 r- {# p4 \
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67.A method of cooking that transfers heat through a liquid or gas is:" [6 G& L. Z) m8 y; `7 q" t
一种烹饪方法,通过转移液体或气体是:% J. I/ z6 d# y  g: P6 f
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
% I- p! @$ n9 JA:Gelatinization 糊化
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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?
* g& i; |8 l) m1 l6 {5 [0 T6 t" p+ Y3 gA:Braising 烤# L  u, W. [" a/ ]: @! t9 \

- M2 S* ?1 X' h0 l0 Q70.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:+ d5 D0 W+ k" P& a& ~. B8 ~5 Q
A: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# K8 j7 I4 f; |- Q1 G4 w7 a
A:Fumet 原汁+ y+ X9 V% q' P% H! L2 w. d
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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
" m. U4 k/ C* M+ Z6 A& g0 P& DA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ P: X6 h5 |8 D% u- O6 y+ F7 [( {: g73.Which of the following is a principle not used in stock making?
% c- v- E  E1 T& g2 t下列哪一项不是用于制造高汤(低汤)的原则?+ B$ m& s  }9 ]1 Y3 I
A:Start the stock in hot water.开始在热水中操作
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% ?8 R, G7 w8 x9 M% A. Q74.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9 P0 E- p4 e" k3 W) J& W
A:Remouillage 法语熬汤
1 a. {6 ~4 \( y* X' zhttp://www.haibao.cn/blog/post/176242.htm
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