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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。* K4 R& \2 [) n; g  ^

$ t  ?1 {% ]3 h. p' D% s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。
& ~+ x0 }; p3 W' o另外,我还会找一些资料方便大家学习。
大型搬家
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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! y' C& h2 M/ D- s- {) x
1.Which of the following methods should be used to determine doneness in a New York steak?; C; N- H$ G2 P  p5 w
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)( p! [5 h6 s; O* ~
A: pressure touch. 压力触摸7 t6 ]7 _6 V2 S+ e
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: G9 ~* N$ \, H5 S' ]$ ?$ ~
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8 e+ @5 _) ~" v- W# ?
A: acid  食用酸
$ S0 l% G) ^/ \2 p: S/ s" ]! p3.Vegetables are major sources of which of the following nutrients?
% m  h' [$ Y3 ^* l$ o( B蔬菜中包含的主要营养有哪些/ n+ A4 x7 p* F5 B* l" N2 U: |! ?
A:vitamins and minerals. 维生素和矿物质。0 T5 ?5 t6 N6 M
4.Cauliflower is commonly served with' o7 O0 W# \: b, H
花椰菜(菜花)最常见和那种酱汁搭配3 |/ G0 [* ]* Z0 T
A:Mornay sauce. 奶油蛋黄沙司
9 N1 o! g+ }0 c' h. `( |8 [2 q/ o& E& ?5.Which combinations of products are found in pie dough?
( S9 d9 r) K- P+ ^& m下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! j. L) F% I# M5 |$ x& RA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 o0 M" p) }1 Q4 M1 i9 Q$ s
6The French term for mussels is 法国语青口(海红)叫什么
6 {# t* h7 A# c& H& ~! _A:moules.法语青口,海红- d0 ^* Y- D: t) H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* J8 G  |: h3 K& C
A:faintly fishy. 稍微有点似鱼味' Q2 @( d( ~" V6 I7 z2 _* \6 s
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 H  g9 W' E2 O" w6 U- IA:2 days. 2天& `' i$ a. m5 a4 n: i8 O1 O% D
9.What are the principle ingredients in ratatouille? ) h0 D  x1 L; Z, ^1 \6 Y
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) c: k# L( K3 g: m% TA:Zucchini, eggplant, green peppers, onions and tomatoes2 P& U% u) z: i: g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 B! q$ o* U* d$ p3 Q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 F9 J9 e- H1 S4 W% k
A:cook food in quantities that will be used up within 20 to 30 minutes.
& L' q. o! E/ p+ g. `大批量烹煮食物要在20到30分钟内: ?9 _/ J1 I. \9 Z
11.What person has the authority to issue a Health Permit?
3 C5 h  U1 A9 ^& e% }6 P8 J9 g0 t谁有资格颁发健康证(卫生证)。
, }. m! m4 r, E! p2 [3 H3 ?/ PA:Medical Health Officer.
3 o( b& q/ J7 G$ f0 T- H3 b# N医疗卫生官员。* h% J1 B5 g7 p- i  ^# z& ?2 o" i
12.For what period of time is the health permit valid?
8 j2 j: c* n1 B% w健康证的有效时间是多久?
0 w: g7 Z' Y, f7 g& s+ T- mA:12 months.12个月
; h  z" b! t  r+ d13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 j1 E! w! j, Y( e( o" Z
在食物和饮料准备区,通风系统换气的标准时什么
- W2 X  U3 b$ pA:08 times each hour. 每小时8次
9 _! f: u( J% H% r  v* Z3 J; |14。The minimum temperature for manual dishwashing in the wash sink is
+ p# i- P. W! @5 j, I/ ^手工洗碗,洗碗池的水温最低多少度?
( k0 i3 {! h$ R2 sA:110 degrees F (43 degrees C). 43度
1 T' L/ C6 Q: X% |2 c  C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 S1 P  ^' K4 e2 L  p$ }2 ~
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& C* o! n, u4 h& `1 t5 dA:180 degrees F (82 degrees C).  82度4 i# M" z% D  A/ H+ I
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% N. @$ y+ J& K( j
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' v. I- H1 m* H. T$ Q! z4 m
A:en papillote.  法语自己理解
- V# t8 S2 u6 J17。Wing or Club is considered a
8 k7 I8 [5 [: F: X1 n) H/ H翼和CLUB 被看做是一种...
1 Q- w; W/ U8 iA:Bone- In Cut     带骨切
0 p+ s' b8 p1 p+ D18。New York is considered a   纽约牛扒被看做是一种
1 _; s! Q; T/ ?: D3 v5 e- d' UA:Boneless Cut     无骨切( O8 W8 h6 `$ ^$ A8 B
19.In general, a court bouillon for freshwater fish will contain9 m& S7 m9 r! u. K* ^
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8 Q% Q0 k7 C. g3 s, u# Y8 R* e
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% R" u+ z0 l( i8 T3 z: A( V+ T5 W! ]- l
和做海水鱼同样数量的调味料和香料
7 C/ v- |$ a1 J( B20.Anise is very similar in flavor and appearance to3 K$ J' o( }8 ?1 h& p
八角和下面的那种原料有相同的味道1 G6 m3 n7 J  f
A:fennel  茴香
8 `; F$ F' F- R* R; Q: y. ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# t8 d* q/ H( ?: `  b; E8 G
下面那种原料更像大葱且有平面的叶子: \: ^7 m- _4 J0 Y
A LEEKS  似蒜葱 (这边人叫京葱)! G7 ?  D' R8 a0 L2 v( f
22.Which of the following cutting shapes refers to a small dice1 y, V4 O! ]: V- S
下面那种刀切形状指的是很小的粒(末)  J( C2 u3 x3 m+ ?
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 Y' R+ @3 _4 {! \0 V23.Oil is added to the water for boiling pasta in order to
4 j+ q+ `+ [3 O. v; a4 y6 Z向煮沸的pasta (意大利空心粉 )中加油是为了2 W" X* D: P& ]* ~( B( x, k
A:prevent the pasta from sticking and to minimize foaming action.6 j% Y- [1 ]5 r, P* Y& z
防止面条黏合并降低发泡。
' ^/ O2 |7 a! K1 v24.Which pasta dish features pine nuts and basil?
# _) Q- h; |; P! i下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( B6 J# j  a* i% a+ z9 o8 r
A:Pesto.一种绿色的意大利面酱
2 J! j* t7 c% K4 Ohttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?4 v" _0 p8 F( G8 a' m* ?& m3 J0 ~
下列哪项是一个春天的蔬菜类似于菠菜?: [. E- I' r# B$ E
A:Sorrel. 酢浆草。6 B' I$ R0 H, u
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:
! d( @. [  f: T6 E! \, W& Q哪位厨师最早带来高水准浮夸的美食7 O7 c: j  @! }4 C* g' o! q. w5 U# I! \
AAntonin Carême 人名 安东尼·卡罗美
" p. U) @6 n. W, _$ B
& x! a  P* l2 E/ o# ]) L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 `, ^, P8 B$ F8 \& [: }; ?8 `) F" C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 y, j: j# ?7 Y6 lA:Cast-iron stoves         壁炉
6 @6 Q$ a/ J& R% n( c, t* Jhttp://www.usstove.com/products.php?id=6
2 b$ d) e6 I9 [
8 Z( [! Y9 o- ~) E* S: Z/ Y28.The French term used to describe the roundsman, or swing cook, is:
6 p  q$ y/ J7 Z) \  e法国术语,用来描述roundsman,或摇摆厨师是:
8 V/ A: b' D7 }( p) M; uA:Tournant   图尔南$ [  N! Q- }4 Z# k5 p5 Z
0 X3 {$ J9 T1 b5 D% v) u
29.Another term for the wine steward is:
- s6 ]7 h9 m/ w( k8 K2 l% v葡萄酒侍酒师的另一个术语是:
5 y0 [( p6 \# [# W8 |5 o3 BA: Sommelier 侍酒师$ w* N2 u( |- L* @& P

4 m- v* B. g% i0 p" ~' `30.Molds, yeasts and fungi are examples of a:
. }$ m- u0 g3 p# B9 Q霉菌,酵母菌和真菌是一个神马例子
, E; _! `/ t; i4 o& r0 gA:Biological hazard 生物危害
8 u5 a# v- B; L3 ?( N" F. W- q7 G) j& N; P( \: N3 z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 g$ c1 y6 P2 |" v1 k9 R
根据加拿大食品检验局,食品的危险温度区在多少之间:1 K9 R* W+ _5 V! T) u
A:40° and 140°F (4–60°C)     4-60度7 e/ I7 q9 L! d# A' {
& L1 }8 [0 ?5 z4 \( E* f9 k. N( c0 y
32.All bacteria need the following for survival:
! }$ z( K1 d3 T4 W8 o% U6 E所有细菌生存需要以下哪些内容:
: P4 K) d! }7 S* l) Q7 q; eA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 q1 u9 ^6 U7 {# ~0 _
. e9 l% O  Q) v# I' }( @9 h
33.Which of the following correctly represent critical control points in a HACCP system?- G9 [  j( L: C, L
以下哪项正确表示了HACCP体系的关键控制点?! k. [0 W% T" h( n3 B( ?4 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  z' f, F7 M) F! e& e! E- C  ~* p食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 C4 X& Q5 _5 r5 l3 `+ \) G
0 }6 Z9 U. f1 l- A1 ]0 G# l
34.Which of the following is not an example of a carbohydrate?
8 n2 }3 d1 |+ r# `+ h. Z) n5 m下列哪一个不是碳水化合物的例子?
: q: q  G# H. w, \$ EA:Essential nutrients 必需的营养物质2 V( ?4 h9 w* p8 r, l  q

( m* ^' x( F- ~  K35.The process by which a liquid fat is made solid is called:/ N, w$ I* \9 Q3 N. [% ~) e
液体脂肪做成固体这个过程叫什么6 G9 H! D  \) Q' j& T; c% s) z
A:Hydrogenation  氢化1 M, R* i* |! i2 d) x% B8 L

4 G  c. ~! ^1 }! T* l5 p36.Which of the following is not an example of a fat substitute?
# u/ e$ J+ I" c+ x下列哪项不是脂肪替代品的一个例子# n) s7 ^' [+ D7 r0 v
A:Acesulfame K  安赛蜜K表/ Z3 E0 ]/ [6 F8 e4 j" l
$ r1 Y: {4 E' V# K
37.Health Canada requires that a product labelled "fat free" contain:  K" ^+ U0 ?1 i' X" {, S
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 M3 C- s9 b, RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 q5 I0 L# I. J: p7 {9 B$ ]& |
( P( t1 Y) @) M+ T
38.Which of the following is not a problem associated with converting recipes?, F9 O$ f$ i, A5 i8 E% h* e
下列哪项是不相关联的转换配方问题?1 a- D! N) R' C
A:Unit cost 单位成本4 E: X4 y6 U& c' E+ Z
+ X; j, t$ d; |
39.The condition or cost of an item as it is purchased from the supplier is called:
9 ^% p" k& `& _- E+ n从供应商采购的物品的品质或成本叫什么3 ~8 T: J1 M2 E8 a) o+ W
A:As-purchased cost 购买的费用) R& h+ u4 ?6 u
( C- |  }1 `' J4 k* O
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& @# ~" }* j  D+ n- Y! W在新货到来之前用于日常所求的必要库存量叫什么, Z% D& ^; s3 J- o) P6 S5 ~
A:Parstock 基本日常最低库存
7 Y9 @) |* a9 @. w4 ?( y" w7 z9 U7 a
41.Which of the following abbreviations is used to describe the proper rotation of stock?. _" I  c# l) N% n6 g: c7 e
下面那个缩写是用来表明正常库存流程?0 g. Z' @( `4 p# X7 d. _% L
A:FIFO=FIRST IN FIRST OUT 先进先出
' w2 L# `0 h* j6 V* s9 q6 _4 A$ N$ ?- N8 S
42.Which of the following knives is used to turn vegetables?) t" E9 l, O. k6 \# s
下面的那把刀是用来打开蔬菜吗?
; t9 x" t5 h6 Y& g- |- K3 E% g6 sA:Bird's beak knife   鸟嘴刀
2 x0 r9 C( ?7 @& F0 C5 J4 thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ X9 H: m7 K( _
: M( G9 ?3 n7 V5 y8 A43.What is an instant-read thermometer best used for?: z- M8 o  n3 f/ X
即时读温度计最好用于那方面?
& ?$ F2 e' d% r1 W  TA:Checking the internal temperature of a roast 检查被考物品的内部温度
- n7 K$ K0 I1 y  r
7 L' b$ u* e4 n% L- G5 i9 x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! ?$ A: E3 @1 B: l" [
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ e8 s/ `3 g; oA:Cast iron 铸铁
2 ~2 L% n/ G' y: B6 {# D- A- X
; C( ]7 k3 D$ c- a1 W5 }; n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 B* c' a7 G( m8 r8 W# ]! `7 \
哪件装备下面有一个可移动的碗和一个S形叶片?4 ?* K& g' D/ i" J, K/ P
A:Food processor 食品加工机
9 E/ B& ~& `0 e0 Whttp://www.google.com.hk/search? ... iw=1263&bih=572
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5 @1 b! V: K8 q; d" Z8 r46.Which of the following is not a rule for knife safety?/ o/ u! R( v# P. r
下列哪项不是用刀的安全规则?: ~. Q! n6 `8 ^- h* q8 L4 `3 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: B6 ^' P- B  y6 w8 L# t, c  I1 M
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; J, ^6 g2 ^" X* P; ]# q6 q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; V: R. _6 j! X9 T. M6 z7 B/ s8 AA:RondellES
2 W6 T* M- p% t+ P5 p2 I# R; W" Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?& w' M$ R5 e' _7 [  Q& i
下列哪项是切成小方块用于汤的装饰?4 N( f, ?  T. m; d' E
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 a! q6 l) L- h: c& l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 W7 X2 z& ?2 W( e% ^
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!!——
* ^0 m$ H6 S% _/ f9 aA:Gaufrette ' c8 J1 O9 D6 Q# U3 O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; V# C( |" A6 e( P, q" _- A" k$ Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 T3 @' j1 K% E( |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 t9 H9 R7 c5 s8 T8 h) ?1 S

+ q% N8 G# @* [8 u9 l7 F4 }- U" r5 k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 b) H8 A- b0 Z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)
$ ?+ i2 e. I$ c& p( r/ x, Q2 mA:Cilantro 胡荽叶 香菜
# \4 G& e& L. d& ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# F0 L% K% C; _
2 o# B4 o2 Q/ u) U0 \60.Allspice is made from:
( C3 [' N$ w( W8 w. i 多香果,  多香果香料是什么' |+ Y. {8 B. r1 K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ \6 j1 u, f3 W7 SA:A dried berry 干浆果
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/ X1 U! o$ n5 Z3 ]61.Which of the following are used to make a sachet d'épices?
0 r* Q6 A& m/ C; B; g3 [下列哪些是用来做香包德épices?
5 e7 C5 u$ ^' i/ W" M% thttp://www.sachetcatering.com/
; k+ |! D1 t$ T# m! {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ ]+ V/ M3 ^3 m, Z) V5 C- ?8 z

4 f& ]7 a9 h9 j7 f62.Which of the following condiments are not soy based?/ X  C" g- f0 i5 C; Y
下列哪项不是酱油调味品的?
2 z. Q, `2 k! nA:Wasabi 日本辣根; d, _9 c# K/ g* U: V
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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:
7 j+ f+ C0 d7 X+ `. P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:
/ `$ A7 Q" B9 E/ s) X% oA:Pasteurization  巴氏杀菌
5 O( W3 i: {# k/ m" D
( Y: {3 S. D! @$ Z, H# y0 ~+ E: p64.Which of the following steps is not the correct procedure for whipping egg whites?
4 F) u4 P: v1 F7 n. x4 ~) B( k下列哪个步骤是不是正确的蛋清搅打程序?
/ h5 P1 u, u( B; V( NA:Allow to rest before use. 允许休息后方可使用。
1 I, e" r" K$ p) }) w
  w7 Y" x2 I* K- y+ C65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 T8 ?# i2 e. _- R. J9 T: \A:56g and 63g 56克和63克; Z0 J9 J" _8 ~3 n: W3 O8 Q/ r
. ^( {7 i, \% i6 y
66.Evaporated milk is a concentrated milk that is produced by removing
$ V: u9 c$ F3 {9 T* u6 M: s* m! o9 T炼乳是一种浓缩牛奶 是去除什么做的9 ^# f3 E+ H' M/ ^. I' m% o* {  j
A:60% of the water 60%的水: ?3 ]! c& o( _( V! Z

% v2 b2 x; j5 k% d7 S8 {6 C67.A method of cooking that transfers heat through a liquid or gas is:, X& N  e& u8 {4 f% k2 t# L7 m
一种烹饪方法,通过转移液体或气体是:
* k# ?% E" O0 _; g" u0 b3 XA:Convection 对流
' U- f* c; `( n1 ^# E4 R
' B2 n! x5 H  d$ f' g' j68.The cooking of starches is known as  烹调的淀粉被称为
+ P5 h$ i" V# e; l7 \+ q8 OA:Gelatinization 糊化
. k6 S7 r# Q! ^  T2 `" t
: X$ K/ ^) G7 M, R! U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 K( r8 M4 ^& Q  Z8 c+ G5 S
A:Braising 烤) E7 F9 U% M# G% e

2 S- U9 [5 O0 N" n: g' J70.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:1 h6 M1 h2 l% R8 v2 X
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: J2 N  I5 i; r* K6 Q; c+ {( u- A+ }/ x
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+ n+ ?& a- P' p: Y0 c4 Q( |
A:Fumet 原汁" F  B$ V9 w" |
6 S8 m3 l2 A5 F" e9 `
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( S" i. B* N1 m& v
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: q" u9 a5 ~0 i8 ?! j/ x0 M. y' y
4 [8 F  d: Y0 C7 f+ F0 B
73.Which of the following is a principle not used in stock making?; ]7 t1 T' ]$ B: k2 y( v
下列哪一项不是用于制造高汤(低汤)的原则?
- S+ [' n4 P8 h: D7 ?A:Start the stock in hot water.开始在热水中操作* c% Y+ g: P; u! c
+ ]( E/ _  q1 v+ f2 `/ }
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
/ U0 \7 j1 V0 T( }6 J1 X1 T9 nA:Remouillage 法语熬汤- A. y& B' N3 x
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