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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。! b4 b1 C/ ^+ J9 m1 @

) l, E/ @/ U8 c7 f9 o" 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。* S  Q/ I1 w9 W, p* d( \) n
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# A: w2 R7 U" S. Z# a
1.Which of the following methods should be used to determine doneness in a New York steak?% {/ {, F6 A9 M: [, ?! k$ @
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)! `& c, _! i9 p9 l3 Z$ u0 s- O
A: pressure touch. 压力触摸  E3 W( E% f9 ^7 b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 y* {8 |% i+ b, o4 W- M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: U- w% o! t: Q9 Y# ?! ^! P
A: acid  食用酸
, E0 i, I7 p% Y& l  P! s9 g6 F3 n3.Vegetables are major sources of which of the following nutrients?' b% |# ]+ |$ y( @
蔬菜中包含的主要营养有哪些1 M2 I. p2 |/ Z1 T, ~! F( T
A:vitamins and minerals. 维生素和矿物质。0 O2 `% u5 Z1 \5 k$ U5 B7 [3 {
4.Cauliflower is commonly served with$ W6 l! [* C2 K. T4 A: n
花椰菜(菜花)最常见和那种酱汁搭配  I) F2 E. m9 i  r
A:Mornay sauce. 奶油蛋黄沙司
$ t& C; u/ [5 {3 ?5.Which combinations of products are found in pie dough?( y; n6 a3 N/ I9 Q5 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??)" D  {# c) J4 U5 W0 Z. ^- y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ z7 N4 j9 c" j4 ?. d3 t, n$ `
6The French term for mussels is 法国语青口(海红)叫什么' h8 _2 ^/ q9 E) k
A:moules.法语青口,海红
" P) K2 Z1 G" c7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, {4 ?# d# O/ P$ L. A+ C! G
A:faintly fishy. 稍微有点似鱼味
: k# Y& I( V) A/ a7 D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ N! o+ K' O2 y3 T% q0 M4 `- gA:2 days. 2天
& p% X; ~! K7 G3 H2 v; R9.What are the principle ingredients in ratatouille? - O- t5 y# ]2 I5 e! S% i
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" D8 H9 p+ r1 ?& D& w4 Z2 [0 `/ H, IA:Zucchini, eggplant, green peppers, onions and tomatoes* k' l, ?. _# L& `  I" s
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" X4 @: H4 n( Z* e, W/ {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 F9 ]- R# N* {5 {: m
A:cook food in quantities that will be used up within 20 to 30 minutes.
  l# c+ |, H' g8 p( D! x8 V大批量烹煮食物要在20到30分钟内
  w/ f/ T& A- s" e2 \1 L* A6 ?11.What person has the authority to issue a Health Permit?1 g, F+ q8 u! A
谁有资格颁发健康证(卫生证)。
; \) _, l5 o" u& C( O6 sA:Medical Health Officer.1 ?% c/ t: ?+ _7 `. A  ^% g+ m
医疗卫生官员。
) O4 M: `$ P5 k$ P; o3 |' D12.For what period of time is the health permit valid?2 ~& o" Z, J! s5 S" O  y" U' @
健康证的有效时间是多久?
7 N+ W1 v/ \& T/ Q/ R( t0 XA:12 months.12个月
2 N% ?; ]4 Y; g. h13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 \, x+ |0 x' U0 g( Q* y在食物和饮料准备区,通风系统换气的标准时什么3 Q; I- O' g# m1 K# P# k
A:08 times each hour. 每小时8次
) {4 e( T7 W  D) J+ G% I: s14。The minimum temperature for manual dishwashing in the wash sink is! \7 |+ c0 x) R/ l; O* `* S; a6 [/ U
手工洗碗,洗碗池的水温最低多少度?" M9 ~4 v! H$ y% o0 i5 o
A:110 degrees F (43 degrees C). 43度  e) p8 a% o6 R- }2 h9 V* i1 t$ H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& H2 b' ~" U' U% v; ~3 a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( D6 G! B4 U& h7 `% gA:180 degrees F (82 degrees C).  82度. s0 X, N. C$ I5 s& n8 P& l& o6 D6 |) R; \
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" b& p  b0 {5 F+ ^9 S% {6 Z; x% W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 w- H( d* f0 H; G: l8 \0 }/ _' kA:en papillote.  法语自己理解2 v6 z/ ]' v8 Z+ m$ x. M
17。Wing or Club is considered a
' q! X2 E4 Q$ G, l/ _翼和CLUB 被看做是一种...
' D/ }9 |& c2 tA:Bone- In Cut     带骨切  x8 x" m# `8 g) P2 u/ j( M
18。New York is considered a   纽约牛扒被看做是一种4 {' Z* q* L7 C# k
A:Boneless Cut     无骨切
2 ?( W: a- q2 x( {/ P5 ]/ K8 V* K19.In general, a court bouillon for freshwater fish will contain4 V+ J6 r$ ~5 R6 `7 m2 Z3 a
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
, p9 I* Y6 D) [( [A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 j( x+ b! ^9 i( I+ g和做海水鱼同样数量的调味料和香料- }6 x  z) K! L7 ?6 U) Y& Y  k+ w
20.Anise is very similar in flavor and appearance to3 G9 ?7 j) b2 U, g) Z+ K8 i+ k. D% L
八角和下面的那种原料有相同的味道
0 d  o0 [7 ?* _( G1 WA:fennel  茴香6 e9 ]6 W, L& _7 C, b; j
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( X& k6 h* z8 W! j9 h
下面那种原料更像大葱且有平面的叶子
7 s$ Z# L- Q; t, L2 z5 pA LEEKS  似蒜葱 (这边人叫京葱)
6 V3 P  x1 X1 B( C2 |) d  \22.Which of the following cutting shapes refers to a small dice
  D: Y1 c2 S% }/ ?* t0 Z下面那种刀切形状指的是很小的粒(末)& m: Y/ X% l& W; P7 W' c
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ S. N. ^# b% `3 j1 T, B23.Oil is added to the water for boiling pasta in order to
- c% P3 C* l: F% G: A向煮沸的pasta (意大利空心粉 )中加油是为了
# U" c) X( S' `% `A:prevent the pasta from sticking and to minimize foaming action.
1 ?9 c: {5 V9 h8 }5 M3 S防止面条黏合并降低发泡。
# l) ]9 l8 c% |& I1 {24.Which pasta dish features pine nuts and basil?
7 i; k& {* H0 g2 `8 O/ l7 T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 u3 i3 L4 U3 F2 k6 c
A:Pesto.一种绿色的意大利面酱 2 _8 u( C. I, d; A9 m( f% D
http://www.tianya.cn/techforum/content/96/563836.shtml
& \3 V1 x* d$ S+ ^' m) V* X8 J, s
25.Which of the following is a spring vegetable similar to spinach?
- i- n; c: V3 T7 ]下列哪项是一个春天的蔬菜类似于菠菜?1 ?7 B! d: c3 f5 A( Y" u
A:Sorrel. 酢浆草。% U' i+ h: v. O
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?
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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:
, D0 H# Y9 y, W% ?7 d哪位厨师最早带来高水准浮夸的美食
8 D/ `. ]2 y- F& u/ i& H6 F$ T  xAAntonin Carême 人名 安东尼·卡罗美* O* E. s9 b1 B; t# @

+ G" ?1 w5 s3 t& L2 f# M+ @- H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& M  \9 Q- [& Y3 b& Q2 E7 ^8 y0 h, A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( _: y  f- {. m/ p3 W
A:Cast-iron stoves         壁炉* i( a# `: n1 m& ?! R
http://www.usstove.com/products.php?id=6$ y/ R) a9 N6 p' U' {3 [

7 X1 s* m/ W4 W: B, ~: b: \28.The French term used to describe the roundsman, or swing cook, is:: u9 ~6 {8 \! u) X6 B
法国术语,用来描述roundsman,或摇摆厨师是:' u6 C8 j, K) X  I8 I8 B, D! }
A:Tournant   图尔南
& v  O* Y$ t+ \+ [+ ?. p
& s! G4 f& O; A) ^( |7 ^. z29.Another term for the wine steward is:
$ \4 O* w- Y- B; E2 y# r9 M$ E葡萄酒侍酒师的另一个术语是:# w" B6 g" t" h" p) H1 n2 T
A: Sommelier 侍酒师
) t5 d/ X0 M1 M! a. @4 o7 Z( {" L9 o: ?# v
30.Molds, yeasts and fungi are examples of a:
' T# v4 q/ _+ \; X/ D霉菌,酵母菌和真菌是一个神马例子: B, F; q8 b' i1 o$ @" K
A:Biological hazard 生物危害
, _% i1 c' V, r3 U, ^6 H) M+ X  s- X. c% {+ Z  h; {$ ]
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; H0 b) ?; P9 k  r+ f/ P根据加拿大食品检验局,食品的危险温度区在多少之间:1 o; ^5 r' J2 p
A:40° and 140°F (4–60°C)     4-60度
: t. g5 S' A- W  |0 d
" \/ z+ g% e$ a& R1 m! v6 I0 i32.All bacteria need the following for survival:
" Z: T5 O$ j+ B( A# C5 _$ Z" U0 c3 x所有细菌生存需要以下哪些内容:
& V& Y* C- @+ J# j4 JA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ Z( B5 h( ?2 A, D# q  x) Z2 H+ o9 f" b9 }3 k
33.Which of the following correctly represent critical control points in a HACCP system?
% g8 q( O6 l' |以下哪项正确表示了HACCP体系的关键控制点?1 T7 M! m3 J* n9 |* o  O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& s# B" M! U( D食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 \  V# J. V+ ~0 P( Q2 D8 n8 l: e5 A+ R$ @9 T7 q
34.Which of the following is not an example of a carbohydrate?! R' o! P3 O$ D
下列哪一个不是碳水化合物的例子?
+ P1 U0 }) s8 r8 g+ CA:Essential nutrients 必需的营养物质3 V6 c  S: C5 [  g: Z8 ]; e
1 T  }' t1 g. p: h/ r
35.The process by which a liquid fat is made solid is called:
! o  a9 W1 t% N0 A. C! t液体脂肪做成固体这个过程叫什么
+ H; ]( @# [0 ?, C8 m2 [A:Hydrogenation  氢化! X' _# m/ `4 h. Y2 j0 p
+ W+ J& U; o$ J
36.Which of the following is not an example of a fat substitute?
$ V9 r& B- M% Q* n5 k! O下列哪项不是脂肪替代品的一个例子
5 a2 b# Y$ N3 yA:Acesulfame K  安赛蜜K表. N* S# [2 A6 U5 b3 ]+ s' A

/ I8 A* C9 Q. `4 Z5 J$ v) ^. D37.Health Canada requires that a product labelled "fat free" contain:- Z9 {; \5 @8 C) c
加拿大卫生部要求的产品标有“不含脂肪“包括:
- f* q3 v( C0 S0 q  v$ SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, }* ]& B7 J4 \4 }8 I" p" d6 }
. e& I, \2 V2 R5 h38.Which of the following is not a problem associated with converting recipes?9 z8 P6 L0 G1 l5 [' V
下列哪项是不相关联的转换配方问题?
' a7 o; O% u( ?2 K; p7 MA:Unit cost 单位成本" U  p. ]0 u8 Y( q' o
$ \2 }  P. G- X! o, i+ w6 o) @
39.The condition or cost of an item as it is purchased from the supplier is called:7 y$ v, G* M( A8 a) S
从供应商采购的物品的品质或成本叫什么# l5 n2 P) h6 M& Y+ B
A:As-purchased cost 购买的费用
! O, k% N: D$ k- [
% ?0 g+ j( A# G! A6 b9 d& u" c40.The amount of stock necessary to cover operating needs between deliveries is known as:; V  D1 Q: c+ o8 Q0 H
在新货到来之前用于日常所求的必要库存量叫什么$ O0 o5 M; _+ P* S7 E* r! u
A:Parstock 基本日常最低库存  d+ |% h- w. k6 }
( X- ?' A. Q% K8 Q: y# W
41.Which of the following abbreviations is used to describe the proper rotation of stock?
, A5 u9 W" O. o下面那个缩写是用来表明正常库存流程?
4 K% ?8 k* b6 O) PA:FIFO=FIRST IN FIRST OUT 先进先出
; c3 K; \* ~3 N3 A7 f5 U. B  j! [2 z- B' n
42.Which of the following knives is used to turn vegetables?
( D1 a3 q# J+ `) e  R下面的那把刀是用来打开蔬菜吗?
! l8 ~& c/ V% e8 ]/ fA:Bird's beak knife   鸟嘴刀
  G, h/ Q+ E& q- |0 O- [: m+ c: C+ {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ E2 b* N: Z% G$ H6 \: R% C
/ L+ P* L) L- y# v" ^' t43.What is an instant-read thermometer best used for?9 L, T* N: t4 ^- H- p
即时读温度计最好用于那方面?$ a* K* |0 V' Z$ ?( M9 \2 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度( i& J9 Z4 v/ `( h  h
/ ?( x/ c/ d2 j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 j- o0 @) o( f0 p% W) A7 V5 J. O+ Z下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 l' |& F2 d# k8 EA:Cast iron 铸铁
5 d* y4 N. S7 u4 d2 B  ]% ^% L* V( N* G1 C4 {
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 u, W& ^7 W2 `7 {- g( E哪件装备下面有一个可移动的碗和一个S形叶片?
7 X3 J2 L. v/ k6 }" ~2 d( |+ yA:Food processor 食品加工机* O9 `) Z6 G: e3 u  Z
http://www.google.com.hk/search? ... iw=1263&bih=572
8 c+ ?7 t$ B3 K! j0 `# a% b( |0 K; k/ M
46.Which of the following is not a rule for knife safety?& \$ e$ X* J4 L0 i$ m2 Z. y
下列哪项不是用刀的安全规则?
+ z  u' A  `) {% }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; S: B) A3 b5 Z
8 k& u1 }' |6 v! x  }5 O( I
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  h+ `( ~7 V; L& j( c9 F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 U4 a) F  W. y
A:RondellES
# d  g, E& c' a8 z+ Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ o9 r8 A! w, r4 f/ i

7 `1 L7 O3 \2 z& t# U3 `48.Which of the following is a diced cut used to garnish soups?! w5 T' O( W5 r; J$ [* \% r
下列哪项是切成小方块用于汤的装饰?
  e! s& S; l) e  p2 K% sA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( @1 D* p8 V" ^6 V3 B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ D; ?/ h) c  g% B7 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!!——
2 b: {: @8 n. U; p: b) VA:Gaufrette
) }7 o7 j1 d, {. n4 c' @6 x! Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 c: {( D# T- @' s) d& }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# I/ x2 z0 n) o6 N: J5 V
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?
9 p' ~* `; x+ r# _. d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)
7 d- `+ N% h' A8 o, TA:Cilantro 胡荽叶 香菜
9 s, r5 }2 j; L( o1 Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) H3 T, e2 P5 n' P) I( p
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60.Allspice is made from:: n8 N  \; S+ g& E2 ^" D
多香果,  多香果香料是什么
+ S, L1 i& S4 y' A. jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 {+ ^9 q& {: ^' {
A:A dried berry 干浆果8 R! c: {$ y, y* _

! Q. m6 f0 b- q: J61.Which of the following are used to make a sachet d'épices?
. ^8 H; y% e! L8 U2 m7 V下列哪些是用来做香包德épices?
/ |3 c# _. V" b% F' e: Q7 U8 X" rhttp://www.sachetcatering.com/$ R! x6 p  c& R* Y+ v% D- p! I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( u3 R( |% N+ @* O

( z2 T! u; [0 `4 w62.Which of the following condiments are not soy based?
) U; p% \; \" A) L* q3 n8 U下列哪项不是酱油调味品的?: v1 c* O3 G/ ^+ }7 t5 Y3 q
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; A& g5 j8 M+ `# b% [
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:
( R% I/ j' S) D  ]: |# l+ cA:Pasteurization  巴氏杀菌
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  x- ~% G' \+ D! E' V8 r7 A64.Which of the following steps is not the correct procedure for whipping egg whites?
$ w4 b! I9 P% O: G下列哪个步骤是不是正确的蛋清搅打程序?
- ?6 l' g. I# Q8 s$ t6 i; \' GA:Allow to rest before use. 允许休息后方可使用。, e/ r' I, R+ X) n. o
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65.The weight of a large egg is between:一个大鸡蛋重量介于:- {2 m* z7 P5 [, E
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ J" `  n& d3 X
炼乳是一种浓缩牛奶 是去除什么做的
5 S! X# I2 H8 K2 N% DA:60% of the water 60%的水& Q; ^5 \; p& K% ]1 m

, p" h6 e& d4 D# U  O6 I2 c2 P67.A method of cooking that transfers heat through a liquid or gas is:. z+ P3 A5 F7 x' P- L" f
一种烹饪方法,通过转移液体或气体是:$ b5 U- B# y4 [% y# h
A:Convection 对流) p- Y. j7 v4 H/ w" p; e2 K* V
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68.The cooking of starches is known as  烹调的淀粉被称为
  N5 Q5 G+ C) B) CA:Gelatinization 糊化
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% `5 G3 q5 _7 O$ M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- b3 D' k; H. l4 L$ NA:Braising 烤
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( S9 O1 a& P  N70.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:3 p7 F# Y7 I: U8 z- e) z) `5 n6 U
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 C( }% g! S( E
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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# ^6 k- r% W$ c: |0 K% ]$ E- q
A:Fumet 原汁
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6 \$ o% r. p' R" g72.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' E5 ~* t# ^1 g  {# ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- S, Y+ L2 F$ `2 O8 M+ R: C73.Which of the following is a principle not used in stock making?
. i1 x' g5 W  y4 r( K) c下列哪一项不是用于制造高汤(低汤)的原则?
0 k' b4 u$ ^9 i; MA:Start the stock in hot water.开始在热水中操作$ t( ~3 D% g7 e: u% c
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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
* L* d7 j. l: S) V2 o  OA:Remouillage 法语熬汤% C; X% M; g7 k+ X8 c: Q9 Z
http://www.haibao.cn/blog/post/176242.htm
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