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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。, S8 {7 B; q& q- r2 o

" P. o- W6 K) g; N! v: i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。. q2 u5 g( r) E5 S
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& H, J( j% w' `$ ~
1.Which of the following methods should be used to determine doneness in a New York steak?
7 g6 J7 L+ u5 L. P" I3 B: 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)
7 Q4 l, X  o. T  ^" KA: pressure touch. 压力触摸
: _( _0 ]- W  c8 r- G$ N+ r2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 O1 I3 d/ d8 X1 z( x: S$ n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
3 E0 P& K( G4 U' W1 `7 @. y6 kA: acid  食用酸8 |) {& c+ L# p4 n
3.Vegetables are major sources of which of the following nutrients?" }5 A6 I: v6 }2 I; u
蔬菜中包含的主要营养有哪些
7 K3 F- F/ C( L" a7 U" YA:vitamins and minerals. 维生素和矿物质。; y1 Z6 o2 N" F& C
4.Cauliflower is commonly served with
3 W' C0 R6 _( L- P+ k( u3 \花椰菜(菜花)最常见和那种酱汁搭配
2 L$ Z" I2 J, f, E* a2 R4 o& `A:Mornay sauce. 奶油蛋黄沙司, @& n& f- u4 e( k" @
5.Which combinations of products are found in pie dough?1 O1 c# E% q+ 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??)! |  K/ k5 S+ `/ P
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 z( Y( ?' [+ V: T9 f# F6The French term for mussels is 法国语青口(海红)叫什么8 |. P# k8 }" E- t; O4 `. U# u0 K
A:moules.法语青口,海红
; c: M! Q( m! D; ~$ d3 y0 t7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% x; k# P/ m& e" c* N2 fA:faintly fishy. 稍微有点似鱼味
. I2 Y6 K. U! o9 M' K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 `1 Z5 t) |3 k, HA:2 days. 2天- k: l5 m7 F4 r/ a
9.What are the principle ingredients in ratatouille?
/ E8 _' J  s  H1 I/ i炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 J  t' j  C' V) ^3 p
A:Zucchini, eggplant, green peppers, onions and tomatoes
; \8 r: b# I. M8 \1 l# a- E( q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 O3 C% q* g$ l( }' X" c6 p8 \5 E& P7 {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  W8 E# v1 D: f( X0 U. n" Z" i# A
A:cook food in quantities that will be used up within 20 to 30 minutes.$ B0 l: U$ U4 G/ y4 o$ N: c; Z
大批量烹煮食物要在20到30分钟内4 O% L4 u+ [+ y5 S8 H/ Q
11.What person has the authority to issue a Health Permit?5 j' Y8 F; W/ U/ h9 ~, U3 x
谁有资格颁发健康证(卫生证)。
# {, R! Z, j# uA:Medical Health Officer.
' u- m7 u% z( K% o1 Q医疗卫生官员。5 f  e" T( F" ~' O, K: b
12.For what period of time is the health permit valid?
1 z9 m. X8 T3 d: V; v! w" C健康证的有效时间是多久?2 c- K; Y: \6 G3 r9 r7 E
A:12 months.12个月
& }) n; W( r3 g: @* Q3 U13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# a& z% g% v2 x" \8 o( Q在食物和饮料准备区,通风系统换气的标准时什么
- t* [% n  a( B0 sA:08 times each hour. 每小时8次
+ ~, \. h$ f' }, ^& ^14。The minimum temperature for manual dishwashing in the wash sink is2 }' _) s3 `, O* T
手工洗碗,洗碗池的水温最低多少度?
% ^( ?* Q8 B$ l# |- D. {A:110 degrees F (43 degrees C). 43度
  w+ w  a' \5 h/ g' c% Y0 V8 V; ^1 }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- F& Z7 F5 F8 ~$ p$ Y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( F3 g  L- _& j! y1 e4 n# b  c8 N! K
A:180 degrees F (82 degrees C).  82度6 Y- p0 ]8 T; t9 }- ^! ]
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' x. @' F/ `! G! _+ ~- ]/ f用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ d- B8 M2 F: M' d( t( s7 \! }3 o8 v5 zA:en papillote.  法语自己理解7 A& o3 V' n0 l; e+ R6 ]$ s& j
17。Wing or Club is considered a
; _3 m7 p) \* g" m4 k  o  |3 Y翼和CLUB 被看做是一种...# H5 `- p" t5 l0 a! y% V* _
A:Bone- In Cut     带骨切/ I) F# N2 E0 [" u- I" H: X
18。New York is considered a   纽约牛扒被看做是一种% T* P4 I* d, h2 c/ B
A:Boneless Cut     无骨切
: G: x  [% Q5 g- s# x$ C! D19.In general, a court bouillon for freshwater fish will contain
: w8 X5 \: C4 J# 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
* A1 `5 y( J# {, g$ R/ FA:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 S% W# x$ ^' [2 W% b
和做海水鱼同样数量的调味料和香料
# s" U8 H, T3 A3 l20.Anise is very similar in flavor and appearance to% c* G9 o( h: Z. L3 ?/ U0 e( B
八角和下面的那种原料有相同的味道
4 [% n: J0 J3 d. M9 MA:fennel  茴香
9 x$ s& u2 P& W: v/ L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; H. m$ z5 J9 l8 `4 ?下面那种原料更像大葱且有平面的叶子- W0 `; h# v- t0 j$ ]% X0 ?
A LEEKS  似蒜葱 (这边人叫京葱): T+ @+ L! s$ z1 E
22.Which of the following cutting shapes refers to a small dice: t3 I8 G2 _- u3 H6 i9 G8 \
下面那种刀切形状指的是很小的粒(末); l  i4 o1 L1 s2 M( T
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% j6 A( b# u$ z/ O2 c+ E* N5 L23.Oil is added to the water for boiling pasta in order to0 r# m- ], V( s: M
向煮沸的pasta (意大利空心粉 )中加油是为了
; v7 q' [' [2 q: p4 \- _' q* eA:prevent the pasta from sticking and to minimize foaming action.3 N$ t1 y" W" I7 ?
防止面条黏合并降低发泡。) e! k4 K( x: f2 H; r( j0 a% v
24.Which pasta dish features pine nuts and basil?3 F7 o' O+ f  Y' V
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" A4 W6 C) ^3 z  zA:Pesto.一种绿色的意大利面酱
/ _/ x( J8 e' Q- N  p$ Ehttp://www.tianya.cn/techforum/content/96/563836.shtml
5 D. u- j' B8 T  c. w7 l9 h: X; b( @, ~8 y% z
25.Which of the following is a spring vegetable similar to spinach?- ?% H, O( A* k
下列哪项是一个春天的蔬菜类似于菠菜?/ i5 A9 U& r  c- B# T; J
A:Sorrel. 酢浆草。
7 L, [. C. `$ @1 Z) i5 vhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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:( `* j# Q* v  ]8 D
哪位厨师最早带来高水准浮夸的美食
4 C8 a# C6 J5 f) X. X  M0 U9 i: S# ]AAntonin Carême 人名 安东尼·卡罗美1 P( H3 D+ U5 Q0 y! E8 [" }! i
" ~; O- b- n, f4 c. A5 y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 e- p9 N4 n0 K8 v6 b. ^) l+ L
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 G( z) s; p* v+ j" N+ ?8 ~' GA:Cast-iron stoves         壁炉
5 G9 V* o3 X. A& g" ]http://www.usstove.com/products.php?id=6
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+ |$ l3 ^$ R# b/ P& P28.The French term used to describe the roundsman, or swing cook, is:
% E( B! r/ ~# V% Y# J" p法国术语,用来描述roundsman,或摇摆厨师是:
/ T* M8 y/ S2 _A:Tournant   图尔南' g3 V% q5 o0 f% L/ y" G  r! V
" _' v$ ]+ a( H
29.Another term for the wine steward is:9 p" w  }6 G9 J/ V3 _" G" o/ B
葡萄酒侍酒师的另一个术语是:7 ^; s& a9 W4 P; G, c
A: Sommelier 侍酒师
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+ ?, U5 s& d6 `0 y30.Molds, yeasts and fungi are examples of a:& p; ]  w  G2 H  b' u6 E8 p! A
霉菌,酵母菌和真菌是一个神马例子  m' ~6 c+ g% x  b- H
A:Biological hazard 生物危害0 M. x0 L$ n& _1 |) F* x- h& U
% X+ O* i" N0 E4 w  L
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 {: X0 e$ B7 a; C/ Q$ `根据加拿大食品检验局,食品的危险温度区在多少之间:
, E9 D) c) _0 z7 W/ `A:40° and 140°F (4–60°C)     4-60度& C/ n0 Y8 z, V1 j
. Y4 ?/ U5 T4 y5 I) i! [) F# @
32.All bacteria need the following for survival:2 _. P( E. f5 p) L& ~/ O
所有细菌生存需要以下哪些内容:5 i% w/ k+ H/ _/ t
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ s+ r  K  N8 D0 ?* k0 i1 Q
8 Z' [. n% e9 S( z8 X) j33.Which of the following correctly represent critical control points in a HACCP system?
# Z( D8 w: _2 T- s0 F' e- [5 o  N以下哪项正确表示了HACCP体系的关键控制点?' c* k) d8 |/ I/ ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! ]* V% z: F0 R- @3 C食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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; P0 \+ H8 H. I! V34.Which of the following is not an example of a carbohydrate?
$ A! C" G9 i- W下列哪一个不是碳水化合物的例子?, B$ w' n" [; ~, ~$ I
A:Essential nutrients 必需的营养物质; \  S* {; j: q# v, R* O

) z+ i% ]) x- E35.The process by which a liquid fat is made solid is called:& j& S- y- g4 u& D
液体脂肪做成固体这个过程叫什么  a  Q7 B+ ~$ v: V
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
3 l+ p( w9 W6 a% U# B: \下列哪项不是脂肪替代品的一个例子7 @% A3 s$ D5 N0 ^9 n' t
A:Acesulfame K  安赛蜜K表
2 y$ P' S+ j, }9 {
  I* Z! n; J  J2 @, `37.Health Canada requires that a product labelled "fat free" contain:9 n6 j9 F3 N* X' u0 [1 Y3 d( M
加拿大卫生部要求的产品标有“不含脂肪“包括:+ T& ]( u# V5 X, j2 t" T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; c5 X" w0 @( j2 N; c4 X  s. }, R
38.Which of the following is not a problem associated with converting recipes?# P$ e+ I+ n. N7 v# _1 @
下列哪项是不相关联的转换配方问题?: z9 a4 N; }8 v, ^& ~
A:Unit cost 单位成本% R/ w9 ^7 O2 Y- j

" p6 S* N* R( Z) e4 I39.The condition or cost of an item as it is purchased from the supplier is called:
2 c/ ]! Z7 s" O" G# a$ U从供应商采购的物品的品质或成本叫什么, w0 @' e7 s. j1 A; G
A:As-purchased cost 购买的费用% }4 _* f* a' v! \; E. F& n$ p: P2 h0 G

& u1 [' T9 `+ u+ K# I2 L# k- K40.The amount of stock necessary to cover operating needs between deliveries is known as:1 L7 E8 i6 R  O4 K
在新货到来之前用于日常所求的必要库存量叫什么
* E" r- |. x% UA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: n. `! W. \1 h, |+ r+ o5 [
下面那个缩写是用来表明正常库存流程?
) f; {% R/ {" [  \# OA:FIFO=FIRST IN FIRST OUT 先进先出% S! b& t) ~. `2 ~

5 v6 d9 A  V' N+ a2 y- P7 s42.Which of the following knives is used to turn vegetables?( O& B% F* x# X8 W: Z0 p
下面的那把刀是用来打开蔬菜吗?
0 X/ `6 Y. ?! c/ j) k$ J2 O* kA:Bird's beak knife   鸟嘴刀3 A% }+ K3 G- J' u2 u" b( [
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( O* V1 m% `5 A$ K% j1 ~! l% Q2 y- m) L" [6 U, j( _" w" T6 i
43.What is an instant-read thermometer best used for?% f! M; u  O1 s" b' Q7 J) h2 l$ x
即时读温度计最好用于那方面?: q6 q$ i0 f4 R
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 T( v$ r7 M: R7 Y( s* ^1 L

7 Q  J( F! B1 T: u) x7 f8 w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" s9 r/ {2 l, F5 |4 ~5 n
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 P3 G& q. y+ ~( h3 Y
A:Cast iron 铸铁6 k/ W; Q2 H3 I4 v5 s

5 [/ J+ H' J- e4 k8 ^7 W+ @3 t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; F0 \) B* @* p3 I# b& |  W8 y哪件装备下面有一个可移动的碗和一个S形叶片?$ R8 H) ~+ Q+ d7 L8 U
A:Food processor 食品加工机
$ ]8 P1 i. p7 H4 Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
/ y! Y. l- G  l7 q9 h6 W/ s& k! ]
46.Which of the following is not a rule for knife safety?
* f" }! v4 @9 p5 E下列哪项不是用刀的安全规则?% @0 k7 Z0 o: J# ?' i
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 a3 o, a* Q2 ]. ^
) y5 w9 L1 }  L- w6 B. e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: s$ \  R! w0 \, z2 z$ Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ _- v; x, V4 I/ f$ O+ ~A:RondellES 8 R$ L( X  h2 }' D* k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?; {2 r, [$ c% J* S- ?6 h) S
下列哪项是切成小方块用于汤的装饰?$ [9 B' D8 e& Z; q* \7 ]1 J( C
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. q3 i0 ]5 R* F( r, d) H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 F  m5 u0 J7 V$ n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!!——
' J( \. R% F0 R$ `" q1 ?  t. kA:Gaufrette
3 a+ ]0 n- \6 M0 ]8 ]3 ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, K3 {. r; v- E: }: v, Z$ [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# ]; G+ O! H/ r% b4 U& [4 H& o* `- Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" ?3 t: K. X5 g  o. z

$ f! [" t' p4 U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! g. v+ A, S( C/ u
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)
; _2 f& O0 T' n& l9 S* r! n. [- @A:Cilantro 胡荽叶 香菜
* e5 P7 d( j: c. Z" Q* ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ V7 N/ S0 Z9 L  [% x/ K; p( z3 \% F# B7 M  I  H
60.Allspice is made from:
5 q7 }; n: q. x5 p# T, t  A 多香果,  多香果香料是什么6 N+ b2 K% u( \4 D* Z: R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ @+ w& i/ t; V; |; p0 lA:A dried berry 干浆果
- {/ F* c4 g' u  K* p8 k( V( Y0 Y+ [1 ~: w1 P9 g/ J/ t2 z
61.Which of the following are used to make a sachet d'épices?( P; `0 {: N9 R+ M9 r
下列哪些是用来做香包德épices?/ C8 ?  M  [% z; U. t; J
http://www.sachetcatering.com/* @4 B* S8 s7 m7 \5 n, t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 N. x5 c- ]7 v- m5 q- N+ {$ i62.Which of the following condiments are not soy based?& Q# J0 U$ P: c0 [
下列哪项不是酱油调味品的?
7 F  ?5 H) V7 g* H- ZA:Wasabi 日本辣根; R7 P- C, M( @! u! I6 w
! U/ y; m& Y; E' j
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 l$ w7 f- S5 G! e2 K; p6 D! 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:
! X6 t( ^& o: uA:Pasteurization  巴氏杀菌
& F1 Z2 j8 |8 y2 _! F7 i$ S; }$ H. ~/ N, i. V; Y5 B; N; B
64.Which of the following steps is not the correct procedure for whipping egg whites?1 e! l7 K; a! c9 f9 @5 ~3 D
下列哪个步骤是不是正确的蛋清搅打程序?
& l% h: s3 E7 q# o3 `A:Allow to rest before use. 允许休息后方可使用。: B4 m' p& M* V  o9 \- ^. f

! _; q  M8 ^# d& A7 c65.The weight of a large egg is between:一个大鸡蛋重量介于:2 z. c4 S& G6 w/ }
A:56g and 63g 56克和63克1 j) F& a9 ^; a4 t' x

5 v% a, p, y- ]& z% F$ o' q66.Evaporated milk is a concentrated milk that is produced by removing
2 v' @# E6 l  B7 A0 M$ A4 E! J炼乳是一种浓缩牛奶 是去除什么做的
! q9 m+ y/ R+ g" o" J3 @A:60% of the water 60%的水; p! X! ?- ?# T" n9 |

4 e0 |& U5 `+ g* S$ q8 m7 F" K67.A method of cooking that transfers heat through a liquid or gas is:' ]: |& g2 D' [7 {
一种烹饪方法,通过转移液体或气体是:
5 I; `9 p9 _/ H9 R) CA:Convection 对流% Q5 g2 o; W  Q2 w7 h' {

- Y1 S7 X* W4 H4 Y68.The cooking of starches is known as  烹调的淀粉被称为
) u6 V. l7 U( C% \0 {; z7 ]  IA:Gelatinization 糊化7 u1 |$ t& @8 _% m2 M; J" x5 r
5 O- G" p! Q( p# U: G
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ K" i% x+ v) s) ^, t, y
A:Braising 烤
8 w2 Q* V" e% {$ p- F
+ y/ t7 F; Z8 I4 X& }" g. 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:
! L/ t' M' f$ B# {. M5 K- z; ^A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* G  f% U  N2 {& |
8 v) M2 y) c/ f% u9 z6 x* J% ~
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+ \1 {7 r, Y1 s1 I- B# u2 E
A:Fumet 原汁  b: v2 |$ n9 B* V
$ U8 y# u, j1 L4 R# W9 W- x& d/ @
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5 n% b& X+ p- h) Y9 Y+ E
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜  T6 A0 W, O" Z" t

; ]/ C" Y- A0 _3 J73.Which of the following is a principle not used in stock making?& d6 W, S" f8 a: {
下列哪一项不是用于制造高汤(低汤)的原则?
6 ]/ c7 }8 F2 u7 V# l3 Q  m( tA:Start the stock in hot water.开始在热水中操作) {1 }, B1 n. M+ P1 g

; T& B% O; d9 F* Y/ a: ~+ L, J74.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
* G+ E7 C7 E3 c: x1 E# I3 LA:Remouillage 法语熬汤
/ B4 J2 f; e- `/ D, u, Phttp://www.haibao.cn/blog/post/176242.htm
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