埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8650|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
6 A; A* k7 o; B; X
& i; Y9 y; {! c' D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。
: s+ v- G; k0 m" s/ r另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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 F! N' C9 a7 `& Z$ X9 `9 v6 U$ h
1.Which of the following methods should be used to determine doneness in a New York steak?
4 `# p5 E% k6 ~- a$ D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)
# J. _% z/ m' j4 U) t6 wA: pressure touch. 压力触摸
0 k$ }% ]3 y3 o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 D, L& K! k5 m. M) \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
* j% f* G4 v0 P; [4 L  sA: acid  食用酸9 H6 d/ P* x4 z' {. d
3.Vegetables are major sources of which of the following nutrients?
+ a& S  @. @+ b2 z4 Y蔬菜中包含的主要营养有哪些& Z! O' f2 d/ N
A:vitamins and minerals. 维生素和矿物质。
; q+ B  ^- U8 ?' R" f6 Z6 A3 s( w: |4.Cauliflower is commonly served with; H" c# V9 @3 `4 a. J1 O. n9 ~2 ?$ u& v
花椰菜(菜花)最常见和那种酱汁搭配( ]7 {! i, E) F3 ?" A7 ?8 L
A:Mornay sauce. 奶油蛋黄沙司, ?! U: N# Q" A$ V& f4 u
5.Which combinations of products are found in pie dough?
( Y1 `, F$ v( \& u  I& b6 v6 F7 D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: j  X9 X% \A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ j& @) A! H' {+ U6 o4 a3 e+ Z6The French term for mussels is 法国语青口(海红)叫什么! D+ D/ @  g& ^( A# l7 O
A:moules.法语青口,海红
& p+ V3 d6 E( o8 ^8 a7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ O" _  ^6 g9 ^8 lA:faintly fishy. 稍微有点似鱼味
, |* w$ [6 q8 k: Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 l3 C, S8 \+ R- J  [) H& `A:2 days. 2天
  U/ G$ A2 `: T1 O9.What are the principle ingredients in ratatouille?
$ h. }# x3 }3 ~炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: o% J. ^  I+ E$ KA:Zucchini, eggplant, green peppers, onions and tomatoes& R3 l9 f( C+ \. l+ a  A8 _
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 c9 Z, T* @2 D) n" r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 u6 e# }6 k8 {& @% r: V
A:cook food in quantities that will be used up within 20 to 30 minutes.
. b! j' Z% u  S大批量烹煮食物要在20到30分钟内
5 Z4 w3 m5 m- ]  I11.What person has the authority to issue a Health Permit?# E/ w+ Y5 `4 q8 G
谁有资格颁发健康证(卫生证)。7 R" t' B, p! D3 \! N
A:Medical Health Officer.
6 A- S. z' \+ d, t: g/ q医疗卫生官员。# |) q* P" J7 ]8 {# L$ G% D
12.For what period of time is the health permit valid?
/ @- X$ c4 r) I7 b健康证的有效时间是多久?( @( F- {  t9 a- R  j
A:12 months.12个月, c+ {& v0 X& @' u* z8 K1 A
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% r5 c- k. H1 D& b- Y- L在食物和饮料准备区,通风系统换气的标准时什么1 s1 b/ S' y4 @% B; n8 v' P4 z
A:08 times each hour. 每小时8次
+ T& o6 H) Z, k) U14。The minimum temperature for manual dishwashing in the wash sink is
# k- m3 J9 h0 ?1 p& L手工洗碗,洗碗池的水温最低多少度?" s9 m( T/ f8 y  L" \" \2 v
A:110 degrees F (43 degrees C). 43度, q9 A9 W2 X) k8 F0 R
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
% ?; Q! L" X1 n( K用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( P3 w4 O; r2 g" P, p8 SA:180 degrees F (82 degrees C).  82度! G5 a+ ^* x% j! p
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 D$ W5 a  N1 B# x5 D
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 H, k7 a0 ]/ I' M* [$ k' @
A:en papillote.  法语自己理解# b6 ?4 ]. E1 h+ Z
17。Wing or Club is considered a
( {  @5 A. R8 m! d. N  b! S翼和CLUB 被看做是一种...7 W8 Q3 v4 H" u% m) T
A:Bone- In Cut     带骨切; q) m" A' U( C
18。New York is considered a   纽约牛扒被看做是一种, ^) q9 z3 ?; F  A
A:Boneless Cut     无骨切
" B6 N  C" l, ]# d19.In general, a court bouillon for freshwater fish will contain# ?9 U; d6 g. w
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6 B. M6 ]" O6 X7 k! y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 ^4 p9 p# `: q2 h& ~5 n和做海水鱼同样数量的调味料和香料/ m* l2 F- h& f- _8 }1 B1 d9 @
20.Anise is very similar in flavor and appearance to6 z- {; o% i. d4 E& R
八角和下面的那种原料有相同的味道1 @$ N5 C0 P; y8 V/ }
A:fennel  茴香
/ _$ H% t: @% I% F; ~21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& C/ g  n  G' D$ c下面那种原料更像大葱且有平面的叶子
4 Y) r8 K8 C  M; B1 o" t1 P$ CA LEEKS  似蒜葱 (这边人叫京葱)
! G' t' [7 O( w" \; \! x% E: G6 C- W  g2 Z22.Which of the following cutting shapes refers to a small dice
: x: ~$ n! r* S6 a! B3 k下面那种刀切形状指的是很小的粒(末)6 q! b2 K7 R7 i  i# a, n8 a9 }
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. l, H4 m* P# l6 A7 Z
23.Oil is added to the water for boiling pasta in order to
% J8 v& [( J- M$ o: U" w1 k向煮沸的pasta (意大利空心粉 )中加油是为了1 Q  G2 n1 ^8 P& E. l6 I4 w
A:prevent the pasta from sticking and to minimize foaming action.4 }0 P+ @2 f8 q/ |& n8 i7 Y8 f. X
防止面条黏合并降低发泡。
  [% a# {  ^+ D/ z3 E5 T24.Which pasta dish features pine nuts and basil?
" m8 V; S5 x' w. V; j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ _8 Q/ ~$ ^% \: D& Y; x/ sA:Pesto.一种绿色的意大利面酱
6 n/ Z3 w# f% S4 p7 d" f4 I4 Ohttp://www.tianya.cn/techforum/content/96/563836.shtml  x7 G) j8 c9 Q2 M  _( F! \

! P, u" z; P3 f- X& ?3 K2 s$ F+ \25.Which of the following is a spring vegetable similar to spinach?6 }; L+ L3 H* g
下列哪项是一个春天的蔬菜类似于菠菜?0 x6 @) S2 T- g
A:Sorrel. 酢浆草。# \& ~. h) F7 ~2 b1 s" a
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:" v# @+ H" ^5 v0 I
哪位厨师最早带来高水准浮夸的美食
$ C+ D. S2 _+ x) q" B# k9 CAAntonin Carême 人名 安东尼·卡罗美
5 Y& C8 R7 F- r3 V9 ?/ a* w/ w' m
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 Q6 @  S8 [6 b+ H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  K; a: f8 z: ~9 F+ f: O$ p9 u# u
A:Cast-iron stoves         壁炉5 t& {! I2 S1 E* n3 o2 m. _" G
http://www.usstove.com/products.php?id=6
; w# s5 ]( d- A, K2 J8 E) Z) D7 p. @( D
28.The French term used to describe the roundsman, or swing cook, is:
2 @3 F; R4 R$ H( G+ C  T0 P法国术语,用来描述roundsman,或摇摆厨师是:
0 f- p/ w0 ?; YA:Tournant   图尔南2 X/ V! i+ p9 A! E

. Z4 V5 w0 [0 ]. f. ~29.Another term for the wine steward is:. C8 _. p! @4 m( G( ~$ t8 y1 w
葡萄酒侍酒师的另一个术语是:$ {. Y+ X$ s# f  T: u9 p3 ~  h
A: Sommelier 侍酒师6 ~7 `8 G7 Q5 h1 H$ P* k" k: F
/ X5 w' b9 n3 i3 R0 E
30.Molds, yeasts and fungi are examples of a:7 d# G( E: x7 u; V# D$ [' i- j2 l
霉菌,酵母菌和真菌是一个神马例子
8 t8 _8 s! f' {* oA:Biological hazard 生物危害* I) {( }& v  W6 ]+ q

. d9 O% S/ O) z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 ]) P/ z, d6 E% U7 N
根据加拿大食品检验局,食品的危险温度区在多少之间:
# D5 ]# O2 W/ @* l9 wA:40° and 140°F (4–60°C)     4-60度
# j8 U4 i6 Q- j4 D1 _" t% V; M3 o2 z1 a) R. O6 L3 D
32.All bacteria need the following for survival:# I8 v' z# o! b$ `9 x
所有细菌生存需要以下哪些内容:
! l: E( C, @% t# P5 Q! Q! kA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ _9 s! {) d6 Q" Z1 h+ ?9 B1 v  E; l5 I* j8 X8 i( i. e2 z6 T
33.Which of the following correctly represent critical control points in a HACCP system?1 R, v5 W6 y& E2 x
以下哪项正确表示了HACCP体系的关键控制点?
/ ?, j7 r# @0 _8 R: Z" I7 dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * \) n/ h# l; @
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! m! w6 Z. P4 r' U2 Y5 y5 i) F. s& F- L, e9 M
34.Which of the following is not an example of a carbohydrate?
" G  _* S0 ^3 n. [( y, R下列哪一个不是碳水化合物的例子?
1 Y  [1 C4 `! D$ \: OA:Essential nutrients 必需的营养物质
, h& A: Z& L* V2 P7 O! L3 w% R2 a$ l! X( I
35.The process by which a liquid fat is made solid is called:* f5 l& Y% y2 K  V2 X
液体脂肪做成固体这个过程叫什么
2 I6 x9 \+ B& t! R, HA:Hydrogenation  氢化
6 _; L( e2 E+ U+ B5 k; ^: t. y: s: m1 w/ v" B$ U
36.Which of the following is not an example of a fat substitute?9 B. f" r" G8 |( C4 w1 ?
下列哪项不是脂肪替代品的一个例子
% P4 }% ^; G2 ], ?# N0 P3 y9 LA:Acesulfame K  安赛蜜K表
1 {: d+ I- P# x3 _  `% Y$ S1 `% _9 z. W
37.Health Canada requires that a product labelled "fat free" contain:
( z/ I+ p( s1 ^, v% z4 o加拿大卫生部要求的产品标有“不含脂肪“包括:" X5 u, D, S  o+ r4 ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% J6 O' ~2 |8 T" S: a" V! m; i; O0 E# _6 s$ e+ _2 s
38.Which of the following is not a problem associated with converting recipes?# R, T+ E& p" M2 ?. {/ h  ?$ s
下列哪项是不相关联的转换配方问题?( w7 ]7 r# H8 r
A:Unit cost 单位成本# S/ _% [+ r9 i! L6 D
6 d# v3 `: v4 s4 i0 Y% [
39.The condition or cost of an item as it is purchased from the supplier is called:3 w$ E9 c$ ~! k# T
从供应商采购的物品的品质或成本叫什么
8 e# U5 \6 w. t, Z* JA:As-purchased cost 购买的费用
6 v- v- k8 ?" C" k! E* ]6 w  D( _0 T% J3 ~& Y; Y, T7 y
40.The amount of stock necessary to cover operating needs between deliveries is known as:
! L1 B- h" w; E: \* d6 S在新货到来之前用于日常所求的必要库存量叫什么
( y% K4 H+ F% H7 r( l3 }A:Parstock 基本日常最低库存! D6 d4 ^/ k, r9 u- e4 m* h
+ l  b, ?" f4 ?. m( O
41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 ~; t9 [1 |* B7 N) x下面那个缩写是用来表明正常库存流程?, r" r" T) d1 @6 x
A:FIFO=FIRST IN FIRST OUT 先进先出
( r% ^! d1 E/ f. I
. D0 P: P! F) h8 w- b, V- J; ]42.Which of the following knives is used to turn vegetables?1 d" s6 W8 u, y) ^  H! ~% B7 Y/ q; @
下面的那把刀是用来打开蔬菜吗?' x$ ]1 }# p- c- n  Q- B7 K
A:Bird's beak knife   鸟嘴刀/ o% ]7 N" r  R' l# T  `& N& c8 ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" ~2 s0 Y. P/ o' O2 d3 j6 @: @
/ x1 W: y5 ]$ Y43.What is an instant-read thermometer best used for?
# Y6 I3 M! M8 _即时读温度计最好用于那方面?
" H  a0 B- R9 `) a1 ?2 WA:Checking the internal temperature of a roast 检查被考物品的内部温度$ Y/ n3 a1 [* Y) {% Y
1 G* h$ U7 z0 z3 F; K
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 Y: O. Q! D  q) w# f  @下列哪些金属材料受热均匀,通常用在铁板而且非常重0 f' N$ `( A5 u2 f  ]
A:Cast iron 铸铁
4 x9 C7 x# n0 I- f# a0 m1 a
2 X, u3 D! j0 S" b1 c- m6 Q8 k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 I& a/ F9 l* ^, B0 I# \& f7 l哪件装备下面有一个可移动的碗和一个S形叶片?! J0 A7 I, i- |; R( v, z
A:Food processor 食品加工机
) ?( X" i* P8 r! p0 hhttp://www.google.com.hk/search? ... iw=1263&bih=5729 p# k2 V0 H* e8 E5 R: g# \# t

7 t: j4 G8 q, b3 S) V46.Which of the following is not a rule for knife safety?0 W9 z, u! z6 F1 V% v* m) ~/ }
下列哪项不是用刀的安全规则?4 W: g9 \6 d2 r9 A4 s( Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 U9 `3 U6 F3 Q3 {* e8 f$ W

7 H* n! Q( b# q5 x1 C+ ]) |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, k( e$ {5 K6 H. t( K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 P9 r% v* ]* T1 ]+ S  ]4 N. L9 w
A:RondellES : c' x$ F2 v/ a7 a# K7 B- |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 A6 n8 g1 h* e0 r- n1 q2 K
8 N3 Z0 [4 w/ @3 m  l. n
48.Which of the following is a diced cut used to garnish soups?
$ k) P4 D9 Q/ m. D下列哪项是切成小方块用于汤的装饰?
- S6 C: j& z" r9 f  b# r, IA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; B8 B& j0 R8 p1 p& J. Y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 i7 F; m  r- e* G
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!!——
' |. O5 t1 e$ AA:Gaufrette # J  Y) B1 M+ s* ^* W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* ~3 e' ?* j/ x( N3 emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( Q* u' r* y1 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% Z; }1 ~. ?0 ?' a6 p& S  {5 {- c1 }4 x
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' M) {6 P) N5 H0 E( H5 `/ ~9 h5 ^' C
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)
+ L% f% D0 U0 A6 PA:Cilantro 胡荽叶 香菜
0 y4 r0 L& k' t* phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ X$ N- l& c7 {7 q# E
- g6 O" A4 x/ n% y% |* P' J60.Allspice is made from:: h2 a( l/ G1 [2 t
多香果,  多香果香料是什么% H/ Z4 b* D- }& O6 J  H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! w. B& d6 N, P0 Q7 z% m% Z9 oA:A dried berry 干浆果0 i& P* X% v. x0 f0 y  O6 f; |

1 r5 k! j- V- Y6 r0 n+ ?) ?61.Which of the following are used to make a sachet d'épices?, F) ?: m1 ~* p# W/ `
下列哪些是用来做香包德épices?8 v' j" u4 I: `1 x' d/ K
http://www.sachetcatering.com/
7 K6 [! f% F! h' H6 {  vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 [7 t& w/ E) m
: P" u, G# t& U: Z62.Which of the following condiments are not soy based?
# X' \5 x1 X! l  D5 W下列哪项不是酱油调味品的?
# D5 _5 D& F4 z$ S) s- e" t' YA:Wasabi 日本辣根
2 m7 I3 L+ O0 Q$ Y* }; {
9 @+ M! |% A; ?9 [  i* m5 w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 l8 i0 d* v0 B6 y$ z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:1 V( W1 i& x! `9 w( o0 X
A:Pasteurization  巴氏杀菌% c- Z3 a' Y6 V& x) I4 X
+ |  s0 O* _; b( D% E
64.Which of the following steps is not the correct procedure for whipping egg whites?9 U0 X. _- I% D  H, K; B
下列哪个步骤是不是正确的蛋清搅打程序?
+ x4 k" h! |. q1 ]7 `5 _A:Allow to rest before use. 允许休息后方可使用。
( {( T2 Q% b/ q. L% P+ K. @. z" l
9 K# G& B6 E5 o$ ~" H$ O4 l65.The weight of a large egg is between:一个大鸡蛋重量介于:% w' |) P# n# ~0 {  e
A:56g and 63g 56克和63克$ m& l, r5 M' B5 y& u. ^$ _# E

; C0 S( q+ [8 Z9 K+ o0 j3 G9 A66.Evaporated milk is a concentrated milk that is produced by removing
" ~/ S2 r: `# G& E/ U8 T) g炼乳是一种浓缩牛奶 是去除什么做的2 N! e8 X0 x, B
A:60% of the water 60%的水. I5 p+ K+ H; d9 M

. i) K9 Q" J& C6 Z  h67.A method of cooking that transfers heat through a liquid or gas is:# ~% M4 V( V5 D7 }! h
一种烹饪方法,通过转移液体或气体是:! i7 c. N( e. i, i! P. i
A:Convection 对流
$ X% `5 D! B! ^9 e; l9 Z7 J/ B8 {! S1 T4 J0 \" {, k+ U
68.The cooking of starches is known as  烹调的淀粉被称为
& ?. i5 x' P! l1 v) CA:Gelatinization 糊化
! ?* a3 y; m! X) J8 b6 |
& L- l6 _$ }6 [1 G. p- L' @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; t1 I1 z6 `: k3 t
A:Braising 烤: i6 p5 C1 F: A4 i

0 G1 D/ p* Q0 Z2 r3 V70.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 D3 M. s2 i  B5 t& a  S9 fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  }  m, o) J1 f! R* n
! \' ?" \4 b1 h7 N- T71.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
) A! O% [9 X, \  E3 e: e; lA:Fumet 原汁! y6 E, P+ u) j- T6 b3 e# x

4 M1 O5 I3 r" \2 U- N) S72.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 X, w. n" P7 A- k) C! }* LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 e+ A% c  f5 W  S: ?3 {5 o" {+ S
' N2 M# s* f. _3 J4 t* q73.Which of the following is a principle not used in stock making?
0 N# ?4 g: H: W; h, J0 u) v% q下列哪一项不是用于制造高汤(低汤)的原则?1 o$ `1 g. a0 T$ O7 H6 u3 v9 g
A:Start the stock in hot water.开始在热水中操作: Y+ b5 Z7 p) Z0 i8 R# g9 f5 t6 W

- A1 n0 G, H9 v# e74.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
! I/ {3 |8 ^$ x2 `* ]A:Remouillage 法语熬汤
" `9 c6 j# K/ c3 uhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-2-2 13:34 , Processed in 0.157309 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表