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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。3 I1 {* \; k& G

% }7 P3 Q! [3 j, _, W5 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。, Q. v6 e4 Q" q% z2 y  {1 Q
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
理袁律师事务所
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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
6 Q  |( ^/ Z  r+ v& h% p! E1.Which of the following methods should be used to determine doneness in a New York steak?% ?/ H! P* f& K+ N7 a1 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)! B  r) C' v+ g' ~; \
A: pressure touch. 压力触摸
0 D# l9 Q: T- {2 F6 S4 a) M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' [, M2 d4 B3 N; f6 h3 ~4 ]
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
: K2 a% J$ H+ rA: acid  食用酸
- ?5 @9 {% C2 D( B8 U3.Vegetables are major sources of which of the following nutrients?
# ]2 m7 Q3 p( |, h2 \蔬菜中包含的主要营养有哪些
, z9 n* X/ A$ g! p) M, Q. o- t8 iA:vitamins and minerals. 维生素和矿物质。# D0 ~7 z- Z6 l7 h0 z
4.Cauliflower is commonly served with1 V8 Q! t( U: G1 T; s
花椰菜(菜花)最常见和那种酱汁搭配
+ P* p. s& y% j/ ]A:Mornay sauce. 奶油蛋黄沙司! Y- Z( `) o1 v
5.Which combinations of products are found in pie dough?' @$ Y& M" L) I- A
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 Z8 z) W7 ]& T6 G; W: i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 Z" b8 T. H5 F8 e! z
6The French term for mussels is 法国语青口(海红)叫什么. r- D  }; B- N( f4 H/ z
A:moules.法语青口,海红
7 |; X4 J) T/ i9 H$ d$ S4 |" b: D7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  J( Q: n- Z8 [A:faintly fishy. 稍微有点似鱼味
% j" A; k, n; v+ L8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 H7 `. a5 p' |& l& T1 l+ B, z
A:2 days. 2天
# X( o* s& L0 n3 f+ K9.What are the principle ingredients in ratatouille? $ l$ ]8 j5 N# K8 w7 u" q7 S( g7 }; |& d' @
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* e1 n7 \2 O/ s! i4 T/ aA:Zucchini, eggplant, green peppers, onions and tomatoes
4 }- A& N, k6 l4 O4 K西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 v9 U1 l/ P$ f/ L- P; l10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 B1 ~& b# M* d6 j$ m5 k$ q
A:cook food in quantities that will be used up within 20 to 30 minutes.0 A  q' b% X7 m+ j  a! R3 n3 }
大批量烹煮食物要在20到30分钟内8 b; J" j) J& j7 L' A* r
11.What person has the authority to issue a Health Permit?5 ?* ]0 A3 T" n$ W& B5 A' l9 c! J
谁有资格颁发健康证(卫生证)。
! B  q( u+ i5 {2 yA:Medical Health Officer.+ g4 Y# q* b+ z( O
医疗卫生官员。9 E! S2 G; }, P7 \! K
12.For what period of time is the health permit valid?* {8 B! C4 S: @. u
健康证的有效时间是多久?# H/ v" }2 V# j8 Q! F5 u3 A) a+ ]
A:12 months.12个月
1 S. k9 ^4 @) s' ~6 q3 u13.In the area where food and drink is prepared, the ventilation system must be able to change the air& U8 h2 v8 c! Z+ i5 I
在食物和饮料准备区,通风系统换气的标准时什么
. D' d; |, Q' c9 ^1 cA:08 times each hour. 每小时8次" u1 c0 G7 ~& t& x0 j. \
14。The minimum temperature for manual dishwashing in the wash sink is7 Z. U. G! B6 I2 e
手工洗碗,洗碗池的水温最低多少度?9 T% P. p" P4 I
A:110 degrees F (43 degrees C). 43度0 F3 x  U$ P& ^0 O# O- ]9 W! k- s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 e' `, z/ d" g* u0 `0 m1 R
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' }9 R: j8 D. ~. U9 P
A:180 degrees F (82 degrees C).  82度
: |& y! d9 P; `; H* I* X16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; a/ I; h( s! m) [& b' F8 a用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- `9 f/ e1 s. X1 X/ i1 k% [- L& M4 RA:en papillote.  法语自己理解; T$ L. F) Q! M/ n) s1 ?. Y& C
17。Wing or Club is considered a8 F- n% ]( m% l
翼和CLUB 被看做是一种...! `) v4 j) ?& A
A:Bone- In Cut     带骨切: a5 I) X" B$ f6 |3 Q  R, [7 C4 N
18。New York is considered a   纽约牛扒被看做是一种
6 ]4 }" K, V" P  i& e/ u5 sA:Boneless Cut     无骨切2 {0 S) O) b' l; {' I' J- D7 F
19.In general, a court bouillon for freshwater fish will contain
  i7 L& b5 z# [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* A* e& k$ Y! g8 c9 G( j/ ~6 V
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* _2 A9 x; e5 S+ {4 r# F- V9 l9 W
和做海水鱼同样数量的调味料和香料+ H/ P5 k; x& V3 \: \$ J# M; e
20.Anise is very similar in flavor and appearance to
0 F9 Z/ w% l$ \" H! g八角和下面的那种原料有相同的味道
- b& R4 m6 O! e! c; D) vA:fennel  茴香
$ Q" q" z7 d* L4 X/ I21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 w0 ]6 R6 Y4 b% [2 c3 Y下面那种原料更像大葱且有平面的叶子2 S" q. [7 X( I9 v6 _) C: e, N* w
A LEEKS  似蒜葱 (这边人叫京葱)
4 `5 a1 H" Q, O: [5 z$ x  X- L# ?22.Which of the following cutting shapes refers to a small dice4 J/ d! b5 \" w& Q" t" Y
下面那种刀切形状指的是很小的粒(末)4 O* g& c8 _/ M& m& b. J1 J
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( I& R- b, m( a) c
23.Oil is added to the water for boiling pasta in order to6 g/ t, y- n* P7 s
向煮沸的pasta (意大利空心粉 )中加油是为了
3 o3 E1 b% G" d4 h) U$ m; lA:prevent the pasta from sticking and to minimize foaming action.- c5 P) c, Q1 B( l- l( |3 k" y" Y
防止面条黏合并降低发泡。6 d$ E! ^  k+ ?& M  T6 `# H
24.Which pasta dish features pine nuts and basil?
3 b$ o5 n" r* L$ }下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' O( x) W$ r5 m% C
A:Pesto.一种绿色的意大利面酱 * a7 ^& W( Q- j) Y, H# {
http://www.tianya.cn/techforum/content/96/563836.shtml2 }- ^; A. v# B

9 K8 C; U5 r( L7 d' B0 g+ X25.Which of the following is a spring vegetable similar to spinach?
# H7 s- w# X0 q1 r, t; Y. \% z! q2 ]下列哪项是一个春天的蔬菜类似于菠菜?" k1 a8 _8 I- f+ {, ]8 C
A:Sorrel. 酢浆草。
# f0 A5 D9 a8 }* H- h6 `2 t+ Rhttp://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:
4 R" ?9 V0 R$ g1 M哪位厨师最早带来高水准浮夸的美食
0 B; z% h* I& H" W, zAAntonin Carême 人名 安东尼·卡罗美
* Q# @3 [8 w1 o0 m! I5 z& d0 G/ f7 \- _# e& K8 ^
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 ]' A1 y2 C- s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) ~+ a. |, A! Q5 dA:Cast-iron stoves         壁炉
' }8 U1 u: X& m9 @: a4 whttp://www.usstove.com/products.php?id=6& W5 G" w) M. V! `: ]# k9 W

) N+ s; Z6 x' Y, I  l6 k28.The French term used to describe the roundsman, or swing cook, is:8 w( P+ C1 O4 h  i
法国术语,用来描述roundsman,或摇摆厨师是:* X, a& ]# B: N
A:Tournant   图尔南+ y% U1 g7 q+ d' z" n$ N

/ i2 ~" p% u; _29.Another term for the wine steward is:
9 g$ M6 U8 @/ w$ M7 W6 ~# t葡萄酒侍酒师的另一个术语是:
7 a+ _9 d: s+ c) a2 x5 _5 IA: Sommelier 侍酒师
) p. q- |! K9 Y% a- j) p
0 O: ^$ }1 T" R30.Molds, yeasts and fungi are examples of a:
: H; |/ G) Y$ `3 E* }4 [7 a霉菌,酵母菌和真菌是一个神马例子. `4 `9 }( o: g* T  J
A:Biological hazard 生物危害# D: v0 C- B6 o, V

/ }6 \/ L! K/ D+ @5 D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' L! k# w& `7 s% z. F5 g( |
根据加拿大食品检验局,食品的危险温度区在多少之间:6 ?8 F1 @4 S. _& r- `4 p4 V: C
A:40° and 140°F (4–60°C)     4-60度
- e3 l( ^4 T$ q( F) I( m( c' K9 S( G. ]6 B1 a6 r% r/ u
32.All bacteria need the following for survival:
. ?# U  R. x5 r# e0 U9 Z: M, y所有细菌生存需要以下哪些内容:
& e  Z7 i+ L6 q  VA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. O  d9 S* H# y" i: \! ~8 a
9 U$ S' ?7 `: V8 T9 B" _
33.Which of the following correctly represent critical control points in a HACCP system?
) S" z$ h3 @6 z2 n% E) F* Z" T以下哪项正确表示了HACCP体系的关键控制点?
0 R# n/ E% {9 P+ B  I- Z' DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : H1 U4 D  u' L! R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* H' C9 q8 t* W+ m: e
  H  Q4 X" Y) n0 I
34.Which of the following is not an example of a carbohydrate?
7 g# V9 k3 t# C+ K$ t) X( f下列哪一个不是碳水化合物的例子?
4 p: Q- `3 P8 G  q+ q, r/ F7 U! QA:Essential nutrients 必需的营养物质" w$ y  B! ?3 |

3 s/ S% W1 `" g( C: L& g/ B35.The process by which a liquid fat is made solid is called:
" ~. r. |5 }4 D4 V液体脂肪做成固体这个过程叫什么
' H$ I$ y$ d$ q/ [. w$ B4 AA:Hydrogenation  氢化
/ x9 L; z/ E, j! j# ~; V$ v8 O  H/ r" K: E9 G- S
36.Which of the following is not an example of a fat substitute?2 H- \" N/ g6 C: g
下列哪项不是脂肪替代品的一个例子
4 M* C) E; t9 a, p4 pA:Acesulfame K  安赛蜜K表/ g7 @0 H8 w. i; ^+ G
8 R3 ?, \- i) ~; Y, @" g: C
37.Health Canada requires that a product labelled "fat free" contain:
7 t, P* i3 W% a- V  \* w0 N7 F加拿大卫生部要求的产品标有“不含脂肪“包括:$ i- C  k% a! j8 j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" v6 h0 L& h) s) j0 Y5 F6 T
. F7 G9 m6 k6 D
38.Which of the following is not a problem associated with converting recipes?, J! l4 l* |! c: T+ W! B
下列哪项是不相关联的转换配方问题?
& Y$ N% h& y! {A:Unit cost 单位成本
+ ?0 x1 ~" }0 i; r
) ^% v& s  D2 h# K6 l" A9 @5 C4 Y( w# |39.The condition or cost of an item as it is purchased from the supplier is called:
2 c  s; d* r/ D* w从供应商采购的物品的品质或成本叫什么) u6 C0 o0 j; a) G
A:As-purchased cost 购买的费用+ @$ b1 Y1 S: r$ Q

( l! z; v1 m9 R; ~2 s40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 J2 I; j1 K: J在新货到来之前用于日常所求的必要库存量叫什么
* n. u/ N' O, V$ d) nA:Parstock 基本日常最低库存
8 ]' J( S% H. T6 U6 u- J) |  R4 E7 k( y  F" U! u1 z/ r
41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 g2 M# f5 S/ R( l: Z  l下面那个缩写是用来表明正常库存流程?
3 [( K+ ]$ s: H1 n' I. ]1 E! zA:FIFO=FIRST IN FIRST OUT 先进先出
4 @3 b, }: |3 l3 k9 P
4 ~2 E& h2 }/ C1 q" i  d) w* h42.Which of the following knives is used to turn vegetables?
8 y3 i2 P# E# G' [# j9 E" @下面的那把刀是用来打开蔬菜吗?# P( h* w3 a' V
A:Bird's beak knife   鸟嘴刀
  k0 a" |% f  A/ e" r; C0 j% ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 ]0 F0 _' `, L9 t- m7 ~2 j

) P) `. o" I/ K! d2 c( @7 Q43.What is an instant-read thermometer best used for?
+ E" K: s8 z( b即时读温度计最好用于那方面?' M0 X" g1 h1 c8 b7 U" x+ p
A:Checking the internal temperature of a roast 检查被考物品的内部温度
$ ?! W! @4 U1 E: J& m( ]7 b2 n: D1 c, H7 D/ G2 N" l
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) x3 T: y4 t5 b7 `4 O
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& V0 x' j4 M# [+ B; a$ f8 ZA:Cast iron 铸铁
! j4 R2 T: W! ?" [$ K  J
- D6 a( N) t* n- w4 g0 W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 e' C) [" D- t! F* P* j
哪件装备下面有一个可移动的碗和一个S形叶片?
. [) ^. A6 o- L" jA:Food processor 食品加工机
( p3 a7 A7 ^7 w; v+ a8 f: |http://www.google.com.hk/search? ... iw=1263&bih=572( S/ a; V$ _# Q- G
  R' w2 B8 H  a0 O5 N$ M
46.Which of the following is not a rule for knife safety?
8 e! W) J, [- b$ p  j下列哪项不是用刀的安全规则?. ^7 A3 V6 d3 Z6 f  G6 a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" T# _, V: i5 h# P5 H. k: `6 Z2 C3 Q' _7 s, p
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- p: M1 T- D) m1 {% q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" j* @% p2 j% @! p2 O+ LA:RondellES
6 {8 m& t2 ~; y" J0 ^! hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 J* ]* ~- R3 i: ?. a0 h
, |. e' a$ y6 K, j6 t0 `48.Which of the following is a diced cut used to garnish soups?
1 c6 h: E9 T. \8 }, \$ f下列哪项是切成小方块用于汤的装饰?" z: m2 I3 |3 \! v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ u4 t2 F; c) ~, z1 h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. Y- ~& A" G" w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!!——
6 S! L9 r& R" pA:Gaufrette
# p$ N4 }! Y# o% k6 kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ d# H3 ?3 P- |8 o4 R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 r( N# B& |: k- B+ t( {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  a7 K% ^+ d: g* V( W/ x, K
( O$ Z" [$ M4 i: ^3 }" |6 e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 q' g$ h) u  Q- P9 |
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)
" Q  E8 e. _' V( @; ?3 m$ BA:Cilantro 胡荽叶 香菜  l( M( J" I. X% ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ ]" i- [1 D5 `( ~* ^2 R$ f

9 T5 J9 K) J3 z4 o4 E60.Allspice is made from:
" v( y- m3 w. I( z, S% N5 d 多香果,  多香果香料是什么
3 K9 L7 f- A$ L) u2 t4 Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 `: \8 W/ W" S7 g2 p# m
A:A dried berry 干浆果
7 P3 ~8 S) M; r% w
0 x: y" ?* h5 ~" r- t61.Which of the following are used to make a sachet d'épices?' \+ D/ V5 f: _  b0 w; k
下列哪些是用来做香包德épices?
1 O. u, r& Q- c+ d$ j: \1 Ghttp://www.sachetcatering.com/
' J9 l1 p( D1 \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 T0 Z- q, Y( t+ @" D, s8 D2 v

2 d/ `! q4 d$ V. h- I" u62.Which of the following condiments are not soy based?
2 _: g" b4 c' H: [" ~! ?3 T! [+ U下列哪项不是酱油调味品的?5 u3 w4 g( l0 C/ }  X: m7 P
A:Wasabi 日本辣根* H7 C& b7 [& c, d  ~
6 n+ j( O1 M0 U; j. {0 Q) Z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 c& u  Y* X' 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:
0 K6 W' M5 g* d& h) A9 t/ ]) }A:Pasteurization  巴氏杀菌0 X- X/ r$ e# e. B; C' [' D/ u
$ A& [2 p' {  G% t6 V
64.Which of the following steps is not the correct procedure for whipping egg whites?" l7 F7 C1 K4 F0 q) T
下列哪个步骤是不是正确的蛋清搅打程序?; G1 s2 N0 }$ ?& P
A:Allow to rest before use. 允许休息后方可使用。1 d: J" v' h# ^6 S% e8 W
. g3 |7 H9 G" H) D/ H" U. m
65.The weight of a large egg is between:一个大鸡蛋重量介于:' C3 B/ ~; s2 w- A
A:56g and 63g 56克和63克; X. I$ Y7 W% t$ r! e. [8 i4 @" \/ C
6 {0 x6 |. N6 H" m1 a: q
66.Evaporated milk is a concentrated milk that is produced by removing
  M/ o" N+ L! x+ `9 i炼乳是一种浓缩牛奶 是去除什么做的. j! f4 X4 O: y" r3 f+ ^7 p
A:60% of the water 60%的水4 K, H4 y9 A* f: V, N
0 d  S" _8 e% a" p
67.A method of cooking that transfers heat through a liquid or gas is:
0 p6 m8 o( Q0 \; }8 `  H2 Q8 }一种烹饪方法,通过转移液体或气体是:
% F, E; H' F% PA:Convection 对流
4 c2 ~+ `3 Y: T% ~0 V( }3 P7 }( G5 G1 \
68.The cooking of starches is known as  烹调的淀粉被称为
  K  g  ]" h, }8 J1 [$ mA:Gelatinization 糊化
0 K+ z, \5 Y' P$ A2 N( P' \2 N: K7 ~5 y6 w( i. r
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ p. d4 y2 v, l: c. pA:Braising 烤
5 H2 g* s( L5 I
1 [  [$ R+ l5 v5 O70.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:2 g1 B1 Q0 ^/ ]* Q: Y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( t( p/ u* t! _( h1 X9 Q: r1 [( n  d
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# I8 {: @7 @. e/ M& u
A:Fumet 原汁  k2 Y+ O; ?5 V( g/ i  K) ~! v

9 k/ \6 j1 B7 {2 z2 ?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
, n$ E- W' N* L; S: U# xA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
4 r  O# s9 A+ E& u! j3 {' w; r6 g1 P7 L* @5 a
73.Which of the following is a principle not used in stock making?! q; @- @0 y# a6 W
下列哪一项不是用于制造高汤(低汤)的原则?
5 d0 g: R, W' @- J' J# K6 bA:Start the stock in hot water.开始在热水中操作+ Y" l$ x- ~9 O) ~- l2 g
4 y9 ]1 D5 x$ M! M
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
8 B$ R1 m+ l5 I+ T- ~3 fA:Remouillage 法语熬汤. @. S; C* q& E1 M6 w7 O/ J- b/ n
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