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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。& z, z% ~: E, y9 z( F& H7 n3 X" \

$ O  Z4 Q6 F( `; u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。5 d% [! J. [* O. ^/ O
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& G2 i+ f. C+ u+ P( R+ E' I% Z
1.Which of the following methods should be used to determine doneness in a New York steak?1 y* U/ a. `! W" i# L* \
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)- Q& T7 a  ]4 Z% L7 M" C  S  V
A: pressure touch. 压力触摸# b2 ]. P" ]2 N) z! [5 {' n3 @
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 X$ t8 {0 F) |# f$ [+ C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
7 C# z: d) i4 h2 e, UA: acid  食用酸
: v* u5 ~9 I' Z9 }* }3.Vegetables are major sources of which of the following nutrients?
- ?3 J6 u6 ~, w: @$ T: q蔬菜中包含的主要营养有哪些
3 r2 p( P& h: Q) }A:vitamins and minerals. 维生素和矿物质。1 J6 A! q: K& e# p; l% E3 i$ {
4.Cauliflower is commonly served with
4 i% m* l7 s0 K& z2 |花椰菜(菜花)最常见和那种酱汁搭配; K$ x* L* B3 U, S# I' i" \
A:Mornay sauce. 奶油蛋黄沙司
" M/ }0 c2 p4 p: u8 K- }: w: n, X5.Which combinations of products are found in pie dough?, x" k6 _  n. I: i: N
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): |% x/ U: ~' v( p) u& \
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 J$ r* @) ?- w6The French term for mussels is 法国语青口(海红)叫什么
1 k2 {+ f$ e( ]9 {. ~( h# ZA:moules.法语青口,海红
+ v4 \" E9 i' v/ i/ m) Y( n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& F4 k$ b) o- c% d* z
A:faintly fishy. 稍微有点似鱼味
1 i3 |4 C1 {7 o+ T! X8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" D6 X: s, b4 S: _3 c# MA:2 days. 2天& K2 H' J" E: N: H# b2 V( z
9.What are the principle ingredients in ratatouille?
8 g4 B& V9 T" C炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 V* F2 l9 A0 r- L4 S- f
A:Zucchini, eggplant, green peppers, onions and tomatoes
- x- Z' N0 w! j. B3 ?9 f西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), R- s9 m- E8 x) O
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! V6 X. |$ o* v5 c$ J  U: B. _
A:cook food in quantities that will be used up within 20 to 30 minutes.
8 \( M1 H+ A( u' Z大批量烹煮食物要在20到30分钟内( z6 x) p8 m: S) I1 k* }& V# {
11.What person has the authority to issue a Health Permit?! w+ F$ S  W0 L+ x; {+ N
谁有资格颁发健康证(卫生证)。
0 e) p( q7 }7 N8 _" g+ pA:Medical Health Officer.
# l* Z8 }! ]; a医疗卫生官员。% x, S1 B$ r9 }/ ?
12.For what period of time is the health permit valid?* d! B( X; p' Z  A
健康证的有效时间是多久?
7 ]$ I1 S; s5 ]  d: k2 Z$ ZA:12 months.12个月& J. c* `, v- d8 i( E: L  @7 l
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' c3 R$ I* n2 E) P4 q) G$ v, k
在食物和饮料准备区,通风系统换气的标准时什么
- V9 k1 e+ o) zA:08 times each hour. 每小时8次
# r' m$ Q; H" D$ S; C/ p* j14。The minimum temperature for manual dishwashing in the wash sink is
7 C" Z- f* D7 G( g手工洗碗,洗碗池的水温最低多少度?% n& b+ `" v; Y$ d4 ~/ s
A:110 degrees F (43 degrees C). 43度
0 Y* B& v7 j% p8 d7 W2 i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 ]4 ~; p# {9 o$ y7 R( \) A
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 w" ]2 H) b( s9 v
A:180 degrees F (82 degrees C).  82度% I5 K& J: M9 e' m/ s- s- o
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 F' V$ h! @/ x6 t  }$ r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- _( j6 M8 o1 n7 [' m! [A:en papillote.  法语自己理解3 R. I  Q. P, n3 d( P
17。Wing or Club is considered a
9 f" {* z% f  r/ D; r' J. `: G, S翼和CLUB 被看做是一种...- ^/ L6 W% Y/ O& Y
A:Bone- In Cut     带骨切
) J, L( O6 H# Q18。New York is considered a   纽约牛扒被看做是一种+ [7 V1 u1 J% B0 B4 l9 j" f2 S3 T
A:Boneless Cut     无骨切/ g- c" v$ ^/ H5 F2 K8 |) D
19.In general, a court bouillon for freshwater fish will contain# t' A- Q$ W, D! f
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
; S0 r4 M6 n1 WA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 C! B3 g! _' `6 b3 S和做海水鱼同样数量的调味料和香料* ?* l6 w6 L  n. G
20.Anise is very similar in flavor and appearance to
- B, a$ J# z9 W( f八角和下面的那种原料有相同的味道
. I5 u8 t: K2 a0 v( p* f) BA:fennel  茴香, `! ?& E& L' E+ \  K
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 w8 y2 Y3 W1 c9 J下面那种原料更像大葱且有平面的叶子
. l6 d& m" [8 A2 v/ y" \" c8 \A LEEKS  似蒜葱 (这边人叫京葱)4 W; J: y1 e8 w
22.Which of the following cutting shapes refers to a small dice/ J, |6 k3 K2 C# d" C# z
下面那种刀切形状指的是很小的粒(末)
7 l. C0 y, j& ]  _1 \A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 @) j$ y+ N4 O/ f6 i3 C- v23.Oil is added to the water for boiling pasta in order to4 L4 U8 I2 ?2 g3 C  f
向煮沸的pasta (意大利空心粉 )中加油是为了- @/ H( L; j6 p5 a3 U
A:prevent the pasta from sticking and to minimize foaming action.
0 [$ S5 W3 P" c/ y2 S& T  e防止面条黏合并降低发泡。+ |* g. m# c7 L, s8 f$ q% p
24.Which pasta dish features pine nuts and basil?
8 ^# j) {7 s& f( l! Y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' h6 D& a/ v5 A# R7 Z1 m
A:Pesto.一种绿色的意大利面酱 ! N) d2 Y3 D  n6 \
http://www.tianya.cn/techforum/content/96/563836.shtml% o1 R, I! [3 l( B) \: \0 `, G' d
, R7 d5 \/ _7 r7 \- t# o
25.Which of the following is a spring vegetable similar to spinach?* i( t2 d; V$ l
下列哪项是一个春天的蔬菜类似于菠菜?
2 V, w4 W* U1 F1 M4 h9 UA:Sorrel. 酢浆草。5 H/ J( }9 Q5 w; T( n& [: W+ A
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:$ {2 y" d* w. ^) M$ L
哪位厨师最早带来高水准浮夸的美食5 W4 z! p9 Q7 N' M( K5 T2 q
AAntonin Carême 人名 安东尼·卡罗美
, E+ [' S" g* O( f
% ?8 o* z2 Z' Y7 G& y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) W9 h0 B# _. @- o$ ^3 J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! ^7 K, A; E+ C! A+ `4 T' ~. a
A:Cast-iron stoves         壁炉
3 c+ ?% q+ f; v3 S# j' L5 rhttp://www.usstove.com/products.php?id=6! R( C" M8 X! N6 \. Y4 F

4 A! D+ ^' A, k, O6 i0 T8 p28.The French term used to describe the roundsman, or swing cook, is:, I* u: f% x4 u9 W$ }
法国术语,用来描述roundsman,或摇摆厨师是:
; t+ K* Z5 b& |9 F( x% n6 L6 W8 J$ QA:Tournant   图尔南4 [. f" Z7 F" ?* b
# U0 E& q3 P9 `
29.Another term for the wine steward is:
9 \" W( B: C; U+ L/ p( }. y* J( t葡萄酒侍酒师的另一个术语是:1 u% s6 A* |2 W8 C
A: Sommelier 侍酒师# c) M( s  F- e; E5 W

( T! [* V& o8 T. Z# h* E# h30.Molds, yeasts and fungi are examples of a:
" n9 b: y( M1 X, `1 O1 [: v9 ^$ M霉菌,酵母菌和真菌是一个神马例子
6 F+ g7 R: Q8 [% v$ Z4 R% G9 d7 PA:Biological hazard 生物危害
  j$ V  F9 p+ G: d/ i* N
/ _5 a0 n8 n5 Q* X) Y/ R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 |3 a! \' e" q4 w+ V
根据加拿大食品检验局,食品的危险温度区在多少之间:
  e$ a+ B4 f8 ~- L0 [A:40° and 140°F (4–60°C)     4-60度
1 z: ~8 \# P  G9 @- ]
4 u: Q5 W' @9 R6 t5 C* Q4 h$ d& E32.All bacteria need the following for survival:
7 n0 g+ q+ j1 A4 e所有细菌生存需要以下哪些内容:
. x$ V. V* [1 L  h! o6 GA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: q  I% ^, w& Z

- J8 R+ _% d6 E. A6 }' f' T1 F33.Which of the following correctly represent critical control points in a HACCP system?
, r: W, `4 c! a& s; n( C以下哪项正确表示了HACCP体系的关键控制点?* z! G+ E, N9 h' ^* ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 v. q5 E0 o0 X" ]3 c: U8 O. ?* P9 X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: b% w! [5 ^5 _
" F6 `% K- c* `. v34.Which of the following is not an example of a carbohydrate?* W3 C* _- L9 k
下列哪一个不是碳水化合物的例子?
2 z% m% ?7 o/ ^7 X* @3 vA:Essential nutrients 必需的营养物质
; @; s4 r2 x9 u/ J5 ?* E2 t' _0 V7 i9 ^
35.The process by which a liquid fat is made solid is called:
5 E2 j# \2 e% n0 d液体脂肪做成固体这个过程叫什么
9 d; T6 r+ r- y/ @2 t1 XA:Hydrogenation  氢化2 p% w$ m3 a+ E7 P8 n  r& K

8 F% g6 t, Q" j$ ?3 q36.Which of the following is not an example of a fat substitute?$ ?4 {3 d! ~- p/ ?. ]% G
下列哪项不是脂肪替代品的一个例子) F8 h3 U' x6 P- c5 p$ i' M9 ?
A:Acesulfame K  安赛蜜K表  ~9 E0 M& p8 O+ o$ C7 c: q
9 E7 s' a' J0 h/ Y9 M: J
37.Health Canada requires that a product labelled "fat free" contain:  P. p* ~# V, |0 E- c! O
加拿大卫生部要求的产品标有“不含脂肪“包括:2 t4 T8 p0 t& A  g" n" J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- ~! h* X6 M1 {
; A1 ^8 H# ]0 N0 {! d38.Which of the following is not a problem associated with converting recipes?
/ C5 d5 [. X& z$ s; `下列哪项是不相关联的转换配方问题?
: y. {2 `( h/ }# TA:Unit cost 单位成本
& M5 M$ y' l7 k' M* H9 u# P9 \/ z6 `$ \
39.The condition or cost of an item as it is purchased from the supplier is called:
" i/ {! t' _9 q* v& E& Y  M% K+ w从供应商采购的物品的品质或成本叫什么/ g9 P# l) n& b% D5 ~( l
A:As-purchased cost 购买的费用
8 \5 @  F8 N" B& S( }  m5 b1 v" m) f8 q& Z
# M, a4 d& @- t  X3 S40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 a; v, U/ N5 k- ^在新货到来之前用于日常所求的必要库存量叫什么  k; q! i5 z2 ?4 G& o6 k0 @8 H
A:Parstock 基本日常最低库存# Z6 a/ |7 S8 n1 |$ |

7 }  p% y. l4 y/ i  y/ D41.Which of the following abbreviations is used to describe the proper rotation of stock?5 j8 ?! u; e% y% c0 ~" n
下面那个缩写是用来表明正常库存流程?
' \" [( _7 |" }5 Q: d  K6 HA:FIFO=FIRST IN FIRST OUT 先进先出0 d: l. Y. W  O7 ~/ l1 L+ f
3 q3 _, q( {, q7 G- h- O
42.Which of the following knives is used to turn vegetables?
3 ]2 b& G8 y) W下面的那把刀是用来打开蔬菜吗?# \( @) K" k4 f* }; C: U; @
A:Bird's beak knife   鸟嘴刀
4 I( b1 e4 t1 p( O9 L& b8 Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. s7 |1 Z2 \, [/ ]+ P) A1 C8 o

3 v" V# u: E# `43.What is an instant-read thermometer best used for?
8 X2 l4 `9 _$ `6 p( ^  e; A, V2 G即时读温度计最好用于那方面?0 E% R4 O- R/ H/ l9 R9 `
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 a0 W9 U" b9 Q. \6 B

) ]3 k3 z# {. {3 _4 p( U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 j7 u5 Y& w" _4 _下列哪些金属材料受热均匀,通常用在铁板而且非常重* y$ ^. U5 w9 m+ g
A:Cast iron 铸铁  V8 b7 M6 o# o, C. G
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* k& {) M2 g" D% f8 \# Y哪件装备下面有一个可移动的碗和一个S形叶片?+ E9 Q$ x( i# ^- i, p% l. M1 m- [
A:Food processor 食品加工机7 F) z6 [; t5 W9 g6 l/ a
http://www.google.com.hk/search? ... iw=1263&bih=5721 D% Q. y1 X( I
6 i9 d/ F- u, R' N
46.Which of the following is not a rule for knife safety?
1 b6 {# l2 h& Z下列哪项不是用刀的安全规则?1 n/ O! B% {# Y9 v2 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; B1 p6 ~, B% w6 m3 G! j. `3 N5 G9 N: }5 _- |& z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& y4 y9 @! p( O+ X: z2 s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% J9 }8 q- f/ n3 m( kA:RondellES 1 f7 V9 c' }' G* N# g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 ]2 y! q4 G0 v5 w' m6 D- Q/ Z
7 }8 R4 r; C; \; D48.Which of the following is a diced cut used to garnish soups?
( H5 {! y5 l  C3 Y1 R下列哪项是切成小方块用于汤的装饰?
+ ?2 _; h( C; z6 l, U1 PA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% j0 \# N# C  h- O* ^4 c( ]8 s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  N1 i3 {6 x: I2 E0 z! _7 m
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 N; y' @0 s/ A; k; g, r+ BA:Gaufrette # Z: M3 {! [( G; {9 i3 M: P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* f: y$ D& ?" g& }  Y  B, z$ o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 y# p  x2 Q5 W* P5 B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; G4 I7 y) u* B4 Z( c
2 L7 O$ o) P* ~
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 D1 b3 c/ D  |* f& i. 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)
4 d! x) P% m3 U3 I8 X6 eA:Cilantro 胡荽叶 香菜
! D; v7 y- d  S; Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 ?5 }) e  z0 _# g2 R" k- x
3 U% R7 v2 b+ m4 c60.Allspice is made from:5 }) [2 H' }6 Y$ I. G
多香果,  多香果香料是什么3 E/ o$ f5 G5 \" p* w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- j; T  W5 E# e* C
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
& G; E& V" C3 l4 w4 D下列哪些是用来做香包德épices?; c, j+ Z! _" A" `
http://www.sachetcatering.com/
8 d0 w% h) z; T8 Z- H7 gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
; G- X& K3 z0 B, Q; `0 W* F
+ F" h9 N+ f  O5 k# I/ d62.Which of the following condiments are not soy based?
8 D- u" b: V# Z" ?# Q" J下列哪项不是酱油调味品的?1 H. J7 n' [& J
A:Wasabi 日本辣根" U* |4 z! Q3 |$ \

3 J$ ]- j" H+ }5 z0 I* h, {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% {9 r- P1 F) Q9 q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:6 z; u$ M7 M8 }" O) c
A:Pasteurization  巴氏杀菌
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2 T% P- k+ F; t# _8 ~64.Which of the following steps is not the correct procedure for whipping egg whites?
/ K: N0 H) s% I) p6 `下列哪个步骤是不是正确的蛋清搅打程序?
& n$ E: X5 U, `$ }A: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:7 }! J% T6 ~/ h# O: _7 K; s
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
2 e; \: V3 g2 A% _0 |/ N0 r9 L炼乳是一种浓缩牛奶 是去除什么做的& g9 D) S% s2 H' h
A:60% of the water 60%的水
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) c$ k: {# M  l/ |! t9 |67.A method of cooking that transfers heat through a liquid or gas is:5 o: Y: D/ }- {0 F! J% y
一种烹饪方法,通过转移液体或气体是:& Z/ N; Q3 V, P2 C6 p* r  s
A:Convection 对流2 q5 G, Y) T9 H' y9 Z) I( L0 r$ E
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68.The cooking of starches is known as  烹调的淀粉被称为
; t; ~- [, Z! ]! d) l0 XA:Gelatinization 糊化7 T- O& ^6 P0 w8 B' Z( @

& V* ]: |3 H0 q% f9 U  V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 d5 t+ \5 _+ X, s- A' G
A:Braising 烤
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% d7 h) K( q& d' V/ N& e4 W( k70.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:9 s" ^3 U5 s2 i# g* }+ [7 r4 r: Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 }. v6 [, P% r& h- h: X

" h+ \/ \. ]8 L. X71.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2 t" a" p1 a* _* W" w# A
A:Fumet 原汁1 U! N2 ~$ C2 I5 Y, c$ ~

' j6 j( ?! N: C7 ]( x: W72.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
7 Z" S2 c8 n; H& VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?" z! K' r* R% q4 G
下列哪一项不是用于制造高汤(低汤)的原则?, X8 G: T3 }6 l; u! G/ s$ s2 E5 ~4 U6 N
A:Start the stock in hot water.开始在热水中操作( d1 ]$ l6 L+ [8 i
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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
. @- u$ ~+ q/ @/ qA:Remouillage 法语熬汤9 }" P+ r% m- E  V+ s* \
http://www.haibao.cn/blog/post/176242.htm
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