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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。- I- `1 |) ^) U3 f7 I/ A* }
) h0 s# L$ E& b2 K7 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。
+ S5 |  {9 o) r4 [4 l1 r+ B! _, c1 b0 i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
: [0 t5 t7 P' d, {. p/ M1.Which of the following methods should be used to determine doneness in a New York steak?
3 H7 e) m1 y" y3 @% V' n, ^# z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)
. E& R: n% @3 W, J- CA: pressure touch. 压力触摸
: y. V, f$ X! F5 z+ x, @' e" T6 o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" u+ {' }! B' H8 ~1 ]& @$ b
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 @" L! L' U1 w, G* e/ bA: acid  食用酸1 \6 y  l% _; s" x2 }9 N
3.Vegetables are major sources of which of the following nutrients?
6 _( X. _( C1 K0 L: a" H" ~0 ]蔬菜中包含的主要营养有哪些: e3 S7 U/ i7 j
A:vitamins and minerals. 维生素和矿物质。
! I1 e, |2 m( \- N" m4.Cauliflower is commonly served with- [4 X6 U6 h" x: Y) a
花椰菜(菜花)最常见和那种酱汁搭配
. j& u+ J: ]& s( K6 dA:Mornay sauce. 奶油蛋黄沙司/ b# b7 u4 r) q
5.Which combinations of products are found in pie dough?) \. e) c; ]- h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& a$ z  w+ @. Z' P1 s0 \" Y  y0 u, w( H9 f
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! ]/ E" X/ j/ N+ ~6The French term for mussels is 法国语青口(海红)叫什么
  X! m, w) m$ O3 ]5 CA:moules.法语青口,海红
# \9 |) L. G% r4 x+ J) `1 p5 G7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 L8 {' O/ v( X* \. z
A:faintly fishy. 稍微有点似鱼味! y+ _1 x6 n9 g. {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! z, ?  r9 [' o8 X
A:2 days. 2天+ |' I( K# j& e' h7 Z9 X% q' j, m
9.What are the principle ingredients in ratatouille? 1 o7 V1 \7 J9 n& \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). U1 b  q6 l" G+ Q* q
A:Zucchini, eggplant, green peppers, onions and tomatoes
' T; G, V/ u/ J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 _8 Q" M$ Y' [) ?- h
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 S5 x7 I# g/ G7 x6 fA:cook food in quantities that will be used up within 20 to 30 minutes." f. N1 X+ \) Y$ ]1 D! G1 [& T& v# D
大批量烹煮食物要在20到30分钟内
$ G9 x8 d3 v# U% w; \4 w+ i( l) r11.What person has the authority to issue a Health Permit?3 q* E' C3 E6 U
谁有资格颁发健康证(卫生证)。+ p% u1 Z$ Y$ z2 i( b; c' Z# J
A:Medical Health Officer.
  m. z9 t- D( N& [# r+ Z医疗卫生官员。
% y& x' [$ o2 `0 e12.For what period of time is the health permit valid?7 t4 Q2 O; q' B* ~9 M: J2 c
健康证的有效时间是多久?
8 `; |1 [1 S( i9 f0 U0 G2 w8 ZA:12 months.12个月, y0 H7 d8 {6 `7 o( E4 G
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ c, k) e* n2 B8 I  U在食物和饮料准备区,通风系统换气的标准时什么
. Y4 y' ?0 x6 \5 ?% S3 W. zA:08 times each hour. 每小时8次
- V* `' ~3 x* Y9 K$ O14。The minimum temperature for manual dishwashing in the wash sink is  G  {, {, L+ B6 B5 Z
手工洗碗,洗碗池的水温最低多少度?# C6 g9 @( {( U/ X4 i3 l
A:110 degrees F (43 degrees C). 43度
9 w1 ~0 Y# Z6 Y3 e  I  T15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  }2 P. e0 I* a( w1 W! Y% E
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ b% k1 ^. q/ `" P6 E. [, o; J1 ?
A:180 degrees F (82 degrees C).  82度3 D3 a4 j4 u& c3 a! A! p$ C7 m$ q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' C8 o) O0 A/ s; F8 n: X5 G7 T用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" e0 `4 y+ g3 L7 g6 F* }A:en papillote.  法语自己理解" F: I1 \1 H4 g  r: b; ^# N& G# F
17。Wing or Club is considered a0 s2 z( y  q% U- f' T! {
翼和CLUB 被看做是一种...$ M3 Q& T; Y) S' e
A:Bone- In Cut     带骨切& Y. s; |5 f+ ~$ Z/ I
18。New York is considered a   纽约牛扒被看做是一种
) w$ u8 K* o# B# _- xA:Boneless Cut     无骨切% a9 V" f% T& k3 }! M) i0 S0 }* m
19.In general, a court bouillon for freshwater fish will contain  s1 z( o" x, o8 ]+ n3 h2 X+ ~; R
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
( n! |) l) _; \) I+ @: jA:the same amount of seasonings and herbs as a bouillon for saltwater fish.# X! Q6 V7 Q' x8 h) T2 }# }! ]* I
和做海水鱼同样数量的调味料和香料
. X' t# B. ~) r* Z* s20.Anise is very similar in flavor and appearance to
1 H& \( a% L, r+ V八角和下面的那种原料有相同的味道
4 O! w7 o' e  N: B0 z9 u1 xA:fennel  茴香% \1 F- b: Y  w; y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves1 f* x( S7 A4 f  d
下面那种原料更像大葱且有平面的叶子& s% Y  `- H1 ^' ]! Q' b
A LEEKS  似蒜葱 (这边人叫京葱)
2 D& R$ y: p3 F! h7 V8 _) z6 u22.Which of the following cutting shapes refers to a small dice
* }0 p! Z7 o0 m4 k$ [下面那种刀切形状指的是很小的粒(末)& _' K+ \/ D* s/ i
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- V) W& b1 h& N
23.Oil is added to the water for boiling pasta in order to0 S8 c* E5 L$ B0 ]( S- ?
向煮沸的pasta (意大利空心粉 )中加油是为了
$ p" n, Z$ r. A' V0 NA:prevent the pasta from sticking and to minimize foaming action.) l6 ]; p' D0 O% o* d
防止面条黏合并降低发泡。
' `0 \1 A" N. j& l, @24.Which pasta dish features pine nuts and basil?; q: b- m& o/ P
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 K, o2 k+ K7 z0 |, @A:Pesto.一种绿色的意大利面酱
- B9 h- {7 j- fhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?2 m1 ?8 O0 U0 m# M- `/ H9 C
下列哪项是一个春天的蔬菜类似于菠菜?
% I3 {& {& V2 N) r! f$ ~. GA:Sorrel. 酢浆草。
" y3 N( q. _% k! B6 V) j2 @  D/ Jhttp://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
大型搬家
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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:/ `. j% p5 K6 I7 P  }
哪位厨师最早带来高水准浮夸的美食& [3 e( M) }' |8 S7 P: I, X
AAntonin Carême 人名 安东尼·卡罗美
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' I7 {5 v' g  V2 L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* L9 {9 \* b/ e% z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 o. U3 E) H0 B3 @: iA:Cast-iron stoves         壁炉& D5 _! M8 T& u
http://www.usstove.com/products.php?id=69 s; A* _- L* E+ C* m1 U6 @

9 c) a) J0 n5 P28.The French term used to describe the roundsman, or swing cook, is:! \$ f; [; k% N: }
法国术语,用来描述roundsman,或摇摆厨师是:0 P7 W6 ~5 h/ S  Q0 B1 D- f' a
A:Tournant   图尔南) n$ c- V! F% e
' v2 [/ k9 X) {- Y9 g0 }# I9 Q
29.Another term for the wine steward is:
: _: L  \7 \$ `7 _2 S$ f葡萄酒侍酒师的另一个术语是:' F9 T* \8 [; k6 S
A: Sommelier 侍酒师
. B2 k7 _* m2 E$ c/ @* q& j! R8 T2 [: O# P4 k2 e- i4 ?& a3 S
30.Molds, yeasts and fungi are examples of a:
$ {- `& G# a& o6 V' d# `4 c霉菌,酵母菌和真菌是一个神马例子- l9 ~# ?0 @0 S* s2 h6 P3 ]
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 f& e& e% a* U
根据加拿大食品检验局,食品的危险温度区在多少之间:' O' `- _/ y2 B" m, X+ L
A:40° and 140°F (4–60°C)     4-60度/ d9 c5 D* i0 j" i' ]( D4 `
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32.All bacteria need the following for survival:* @7 |7 f4 E: J- X* ~
所有细菌生存需要以下哪些内容:
7 J+ Z5 W) m, g* O: V+ `1 k* N# H6 oA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- x+ t2 c1 U. v* G8 v. q; S: ?' h9 I4 [) h
33.Which of the following correctly represent critical control points in a HACCP system?: U2 ^1 ~6 k3 T" u% I% D* x
以下哪项正确表示了HACCP体系的关键控制点?, z4 X$ ^* X$ r6 V0 z" t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* q% V4 I, K/ T食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 p" w3 g. S* N' a# f$ X
$ e( d  O# j% d2 k# O
34.Which of the following is not an example of a carbohydrate?1 q0 Z& G( i) h8 W. c. x( X
下列哪一个不是碳水化合物的例子?
. x& A  M7 x& S* V1 |A:Essential nutrients 必需的营养物质
" x8 Q7 X$ Q& J( c$ Y8 V5 r9 n6 E5 G5 L) U) t
35.The process by which a liquid fat is made solid is called:
) f* u) s& d# n1 m9 V# b液体脂肪做成固体这个过程叫什么
" G# B/ t; m/ BA:Hydrogenation  氢化
# a% G+ P- k% k, T* s5 \5 ^  z
" T/ y4 f' b# `4 a, G36.Which of the following is not an example of a fat substitute?
5 r, C1 y' [9 H4 }下列哪项不是脂肪替代品的一个例子7 U8 |! x8 v4 d
A:Acesulfame K  安赛蜜K表- y9 M. A( G* l7 q2 Z' C6 F7 W# u

% ^/ X8 u" G: ~* _9 I37.Health Canada requires that a product labelled "fat free" contain:; Y% M& |8 v) }
加拿大卫生部要求的产品标有“不含脂肪“包括:7 K( n# ^) E" F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ P/ b' d; R6 s
3 Q: B* W  n! E7 d$ X- K
38.Which of the following is not a problem associated with converting recipes?- f! B) L1 E% Z  ?
下列哪项是不相关联的转换配方问题?
2 u! {' W& e& o1 OA:Unit cost 单位成本  p2 v% N7 [* e$ {
( I7 O- o0 h+ y% b$ m3 L
39.The condition or cost of an item as it is purchased from the supplier is called:; ~# u$ c) w. n6 j; ]
从供应商采购的物品的品质或成本叫什么7 W  R5 f" b8 a  w4 {3 _. R) S  b  n
A:As-purchased cost 购买的费用8 d+ \) w& [2 `5 {
% h, J9 M8 M3 K3 N' q
40.The amount of stock necessary to cover operating needs between deliveries is known as:: y2 a- J) \& Z! P' ]
在新货到来之前用于日常所求的必要库存量叫什么
& A! I6 _# ?/ C( t, a7 R, o! CA:Parstock 基本日常最低库存/ {; V8 x% g7 c6 ^
1 Z& E0 a) z. [: j
41.Which of the following abbreviations is used to describe the proper rotation of stock?8 j4 ~9 E* ]# {: x: B) _  ^
下面那个缩写是用来表明正常库存流程?
, m$ r- M3 T# YA:FIFO=FIRST IN FIRST OUT 先进先出
: ]* p) m# G& a( M  i. T
. ]" A0 N# |/ J$ L; W3 [42.Which of the following knives is used to turn vegetables?; y4 x' k, u7 ^$ ]" A
下面的那把刀是用来打开蔬菜吗?: Q6 |0 V1 ^4 C$ `( ~
A:Bird's beak knife   鸟嘴刀
* a$ N, E6 Y: mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
5 z* N. x% j- J; c* s即时读温度计最好用于那方面?
8 B. `( ?" V% XA:Checking the internal temperature of a roast 检查被考物品的内部温度
! }) f% V6 `0 r( i% Z* D9 o& N
6 M- i. p7 o) i+ F7 M, B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ J0 h$ d4 y9 o- z( p0 u# g1 C1 {下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 _* ?, C% f7 P2 v0 F5 E9 a2 XA:Cast iron 铸铁1 }5 ^, ^, B+ |& y, k; V

8 D& S  h1 f4 s4 z( n& |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ I7 w$ t  m/ E* V9 c哪件装备下面有一个可移动的碗和一个S形叶片?6 r/ l: V& e9 V
A:Food processor 食品加工机
  _: F! R+ p$ ?( U: Y! ]7 |http://www.google.com.hk/search? ... iw=1263&bih=572
& x, I9 ^8 f$ P+ O) R4 m( R" h3 ^
46.Which of the following is not a rule for knife safety?4 L) a3 g# K8 V$ k
下列哪项不是用刀的安全规则?  X3 x, @1 D" }- [4 a5 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 x, G+ P, s7 G: n0 C

; E& H0 j8 z2 v$ n, U' t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 Q0 e& O2 o# @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) v2 W* S% a2 J! N
A:RondellES
8 a! F( ~/ P* N$ \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 L3 I4 {- o. T9 S6 l; y' {

' v0 F3 @$ f+ u! w4 ~48.Which of the following is a diced cut used to garnish soups?
% t5 |) M! V7 g% ~下列哪项是切成小方块用于汤的装饰?
$ `2 v" R8 q9 q2 z% cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ U( p& i* o7 n. h+ I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# d2 D* ]# r, v" [
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!!——  e/ i7 ?$ b- i+ f
A:Gaufrette 2 i+ d8 a4 w6 {7 K
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) ?6 i& P7 ]6 H9 r) `9 [+ M  M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 |. F; |9 ~# T1 D  ~3 a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) f5 y: N  Z1 \4 X$ `0 T% j6 N+ H50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' L) c& x- u+ y" t1 N) t0 W6 n( x
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)+ a) y) h% i  E9 }) J
A:Cilantro 胡荽叶 香菜: l, I6 u5 z$ a7 t: I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
2 ]0 s6 J% J+ b5 A 多香果,  多香果香料是什么
. A0 d" C; M) }7 {, `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: x, z. R+ |: c! J. lA:A dried berry 干浆果
5 Y2 m- H) I1 z" g3 K7 {3 u7 O. ]% c3 ^+ z0 |% R" g
61.Which of the following are used to make a sachet d'épices?
$ Q0 ]& W9 {4 P) ^1 r; p7 n下列哪些是用来做香包德épices?$ W6 D" f! q. v* t7 S( M( A* T" o
http://www.sachetcatering.com/
) E5 x. k" V9 K3 A: d8 dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: q: e& n& d$ W/ P/ r* b$ [- s- ~/ X" \# ?4 v4 z$ s0 b) b$ l
62.Which of the following condiments are not soy based?' }& `" i: w$ S* L( t- V7 ^$ O
下列哪项不是酱油调味品的?
# j# z! p+ l" j7 a9 w) {! GA:Wasabi 日本辣根( ]/ {6 @# i. c1 Y1 T4 e- R
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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:& r3 v2 p1 q3 T6 ]% c8 c$ P" t+ t* t
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:# s. Q: U" g3 D  q
A:Pasteurization  巴氏杀菌2 I& {) A! N1 v! A9 T, u6 f

+ Y+ Q1 a" ]5 L1 G4 Y0 _64.Which of the following steps is not the correct procedure for whipping egg whites?
! F! f$ |3 f4 f下列哪个步骤是不是正确的蛋清搅打程序?$ x+ d% s9 |# G# M2 X
A:Allow to rest before use. 允许休息后方可使用。2 c- u2 H3 D4 ~) y8 B& d; D
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
  V4 \$ R6 ~  sA:56g and 63g 56克和63克+ T2 ?7 S4 j3 G' }$ m3 a$ s
/ p8 S* d5 c+ h/ W7 w# G) i' _
66.Evaporated milk is a concentrated milk that is produced by removing+ _1 {) d* O# W. ?  ^5 @
炼乳是一种浓缩牛奶 是去除什么做的
1 y' l& [6 Y5 W8 J* I0 yA:60% of the water 60%的水$ u, I9 w* L' v5 X1 T2 `' j1 z, v
' @4 E! s5 [$ R" e
67.A method of cooking that transfers heat through a liquid or gas is:
" K3 y6 x6 a1 i! P, }- _一种烹饪方法,通过转移液体或气体是:: Z( W. U8 z1 f: t: ~7 J
A:Convection 对流* @4 O3 x7 s6 Q! i: x& c

' U7 {; p+ ~5 ]" {% _4 p68.The cooking of starches is known as  烹调的淀粉被称为
$ u- C- v: J9 @# ~! B+ t. r1 p7 }A:Gelatinization 糊化- Q3 t9 `9 L, q+ b

' }$ R+ `; O! O# e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' }# s/ _/ s: w/ z4 ~. |
A:Braising 烤
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% I9 _% F3 _* r7 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:; o( \$ t8 d6 G6 Y; ~
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理9 z0 y  [! @9 E  C9 R/ A+ M
& S* Y$ m1 E4 Y4 ?0 [
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5 W: v, f. f6 D* v% J. q9 P# X4 l
A:Fumet 原汁
$ ~# n: r$ t: u! C& C  O" [7 M" M% B) j
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
4 w0 o1 B! l; b+ s$ V( V3 P7 QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 ^9 V3 j3 g, c: t

2 H8 ?% C, O* J. D5 ]73.Which of the following is a principle not used in stock making?3 P: i0 g; x6 x+ E0 x' W
下列哪一项不是用于制造高汤(低汤)的原则?; ]0 O3 q- R4 G" |( i
A:Start the stock in hot water.开始在热水中操作
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) \2 s3 K# A1 @9 r4 S+ a! ]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  L3 K$ o, F3 aA:Remouillage 法语熬汤
9 }8 i8 {" x5 [. o4 |/ {http://www.haibao.cn/blog/post/176242.htm
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加油!
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