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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。
7 T; @/ P7 e0 r- Z* Q% f
: k% Y7 U: Y$ k# e; Q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。
. K' d9 z' K5 L8 m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
& \6 E! Y  K$ j# a8 S1.Which of the following methods should be used to determine doneness in a New York steak?
. N1 d6 _8 D* N: J( l3 y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)' u( m7 D! @; Q: p+ N
A: pressure touch. 压力触摸
' j" }- Q. Y9 B# g  ?2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% J9 E- W& P0 W* x, 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
" U5 Q) E' h" [8 CA: acid  食用酸
( a% w/ d9 q8 i3.Vegetables are major sources of which of the following nutrients?
7 x( l% z7 z" r, J* o+ |* @! x蔬菜中包含的主要营养有哪些$ I5 g/ ~) |  S! ^0 B7 [2 S9 q
A:vitamins and minerals. 维生素和矿物质。
' U+ ~% v  z% ?; B$ R4.Cauliflower is commonly served with
  |9 F6 ?- P3 {% i  l+ f! e6 v花椰菜(菜花)最常见和那种酱汁搭配: }' k1 D* \* v0 |7 N0 T/ g
A:Mornay sauce. 奶油蛋黄沙司: [! [' L" I+ c$ M( C5 s2 i3 O
5.Which combinations of products are found in pie dough?
, p/ F+ E2 p- U- d& f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ _* T4 N# {0 Q+ J5 x9 c5 A
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" ^5 h( N/ \3 `4 l* B& a
6The French term for mussels is 法国语青口(海红)叫什么; K2 m' z7 d: ?+ H: l9 b9 [
A:moules.法语青口,海红3 L% ?+ D/ D6 r: D
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" ~1 R% C1 E* a& L# rA:faintly fishy. 稍微有点似鱼味
! F6 T, d( C, z2 n/ d  X! Q4 M+ T8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. n, ?# Y$ i% ]A:2 days. 2天
( z( }0 p2 W! R2 k: h8 P9.What are the principle ingredients in ratatouille?
! @7 C. O9 Z! Y5 z8 \  Z* o! I炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- Q) f' [$ w5 G9 c) f6 a1 s! U( N7 |
A:Zucchini, eggplant, green peppers, onions and tomatoes# }; S: ~5 }0 a& e' b
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
  b/ \' Z6 e* X0 n, x10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) h$ D& o  u2 b2 b0 Y: X  h: hA:cook food in quantities that will be used up within 20 to 30 minutes.: n3 M6 R6 W  [/ Y) k
大批量烹煮食物要在20到30分钟内
8 Y" |) F) u4 F) U2 E11.What person has the authority to issue a Health Permit?* s" \; ?% ?0 i8 O+ j
谁有资格颁发健康证(卫生证)。7 p4 P. W4 @( @4 W. O8 I- }
A:Medical Health Officer.+ z- s5 G+ Y2 N/ v4 S
医疗卫生官员。+ |9 q6 X  H& n( l/ T. P0 @
12.For what period of time is the health permit valid?
* B2 R- @! }- F5 o( U! Y! F健康证的有效时间是多久?! K2 g: A7 P8 S3 F. Y
A:12 months.12个月
, t( s9 {/ }. m9 I/ A. C13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ i; Q7 \" f6 P9 W3 a
在食物和饮料准备区,通风系统换气的标准时什么
: n" q5 c! w  p4 _A:08 times each hour. 每小时8次
. B8 @/ o+ D2 F14。The minimum temperature for manual dishwashing in the wash sink is+ h9 u, {" d/ ^0 p# [$ ?% V/ L, A
手工洗碗,洗碗池的水温最低多少度?
$ ?2 I) _! n/ L& I/ u& }4 {A:110 degrees F (43 degrees C). 43度
$ }& d- V3 U& x- E( l' M7 D15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 o/ [& ~! F9 J0 d用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: G5 k$ B) M7 U3 Z! [/ d/ L! B
A:180 degrees F (82 degrees C).  82度0 i: K# {! k7 w2 ~' K) M. C4 H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; F3 x& T/ S. _
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# y2 Z1 k* b4 z0 AA:en papillote.  法语自己理解
/ C; N5 C7 r4 ?17。Wing or Club is considered a
5 {1 c1 k! @( Y& ?+ X) J9 A翼和CLUB 被看做是一种...
7 ^  I1 b, ]: p# a" BA:Bone- In Cut     带骨切" }, s7 z5 S+ R+ b7 F
18。New York is considered a   纽约牛扒被看做是一种
6 e( i, A1 r& W* i( _" S8 z0 rA:Boneless Cut     无骨切
1 _: y  p2 L, e# \# r19.In general, a court bouillon for freshwater fish will contain5 j: I1 b2 R4 o& u" y( Q7 y# O
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9 P: b3 C$ R5 [" ?
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.: I% L! N; K7 }% D
和做海水鱼同样数量的调味料和香料
5 G( N& R3 E) l20.Anise is very similar in flavor and appearance to6 {; @' J' K$ L( P9 @
八角和下面的那种原料有相同的味道/ ]. Y# M# \& N
A:fennel  茴香% \; }( _' H( x9 y+ _; {# Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* M7 U8 W% Y, c: P2 N* I: I6 Y
下面那种原料更像大葱且有平面的叶子1 ~( ~! L2 f6 u$ R/ K/ D: H
A LEEKS  似蒜葱 (这边人叫京葱). B8 T; d9 ~$ P  j  B
22.Which of the following cutting shapes refers to a small dice9 i' A2 R; l! a+ G# U% t# Z
下面那种刀切形状指的是很小的粒(末)+ X: e! N5 L' a/ r6 i
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# E& M; U2 }$ |5 [$ v
23.Oil is added to the water for boiling pasta in order to/ I% E6 F9 D. K3 i' [; a2 x) U, I
向煮沸的pasta (意大利空心粉 )中加油是为了
3 |7 T. A; O7 S* f' dA:prevent the pasta from sticking and to minimize foaming action.6 V! y- ]3 ?; ?
防止面条黏合并降低发泡。5 I/ s% _. \0 Y, E  p
24.Which pasta dish features pine nuts and basil?
) n, m& M) z! A- d8 p/ z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" y# {3 M/ c: ^& _& J. f
A:Pesto.一种绿色的意大利面酱 ; n& |  U# @0 [: Y- z
http://www.tianya.cn/techforum/content/96/563836.shtml5 M0 _( @5 U! H

$ z' `3 q  F1 p; n9 Y25.Which of the following is a spring vegetable similar to spinach?7 A9 [& k3 L6 `
下列哪项是一个春天的蔬菜类似于菠菜?/ H* @- M) `9 P- P! \8 d$ n3 Y& o
A:Sorrel. 酢浆草。
# u$ }( _: i  s1 e, yhttp://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:  E4 c* ^6 d( Q2 j/ `* S
哪位厨师最早带来高水准浮夸的美食
# w$ n9 R1 {9 x' qAAntonin Carême 人名 安东尼·卡罗美) |1 ~7 _5 h3 `( `# d& |' O

  _1 ?/ F! E, z! A$ x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 |) A- C( F) x( y! A/ ^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 w: q; r! U  g9 |" D5 i
A:Cast-iron stoves         壁炉
8 O2 a. y/ ~: R! [% m4 M3 q* ]http://www.usstove.com/products.php?id=6# e9 y9 O, a8 \9 q

" j9 R7 n: Z2 f28.The French term used to describe the roundsman, or swing cook, is:
( h" {' }- L# R7 o9 j法国术语,用来描述roundsman,或摇摆厨师是:
' V* o) v5 x0 oA:Tournant   图尔南- k# J7 a' p* S' N  u+ M. O/ b
$ l2 _9 t  K' K7 ?0 \. H3 r
29.Another term for the wine steward is:- R4 o. [; K4 [5 f. g$ M9 z5 U  [
葡萄酒侍酒师的另一个术语是:
1 y- U$ `: {: |1 y* PA: Sommelier 侍酒师
: L- C/ w9 l3 ~& I2 ~, E, P6 i9 f$ J: g2 n3 z
30.Molds, yeasts and fungi are examples of a:
7 ?" Y0 n- v/ @! t霉菌,酵母菌和真菌是一个神马例子0 v0 m7 h3 I' p0 a: p
A:Biological hazard 生物危害
- `& u% }$ d  @7 X9 F- j' r+ d) r( O0 N$ t  t
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 S1 B$ ~: t. t' H2 X
根据加拿大食品检验局,食品的危险温度区在多少之间:; j# N$ C! Y! t7 M, C3 o
A:40° and 140°F (4–60°C)     4-60度% |0 ~: W6 c! G5 p5 Y
+ Z& f8 {7 z8 F' f  O5 p
32.All bacteria need the following for survival:
  W. F1 Y1 J- l7 w% E所有细菌生存需要以下哪些内容:9 E6 r- Z5 x' G: X
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( e: u. b$ ]5 W1 S1 y7 K/ E  G% x$ c* w3 h5 D' s  B
33.Which of the following correctly represent critical control points in a HACCP system?9 M+ x3 e" m. j" o. o! Z/ G
以下哪项正确表示了HACCP体系的关键控制点?
# @( A  v- a3 `: \  ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 e7 R3 |& J" T$ t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 O9 X) k' c; h9 b
9 E/ r  j2 h! F5 `34.Which of the following is not an example of a carbohydrate?8 q( b8 P7 J8 t, u
下列哪一个不是碳水化合物的例子?: P2 ?. f2 {7 U" v9 C
A:Essential nutrients 必需的营养物质
, l# ]( v. y1 o0 F! @$ [7 V+ p) N0 p- s* O, l
35.The process by which a liquid fat is made solid is called:& k# D2 L$ j& T, ^- W. H9 U; v
液体脂肪做成固体这个过程叫什么% B3 F1 l+ z7 y/ i, ]$ N4 ]
A:Hydrogenation  氢化
, v  ?+ a$ u6 M9 |0 {# i- ~
5 g5 J! r+ O/ j5 E- \2 a( }+ Y' D36.Which of the following is not an example of a fat substitute?
  Y  ?0 T2 ^9 D  L下列哪项不是脂肪替代品的一个例子9 X4 y/ Z1 g5 @5 D% I" y9 H
A:Acesulfame K  安赛蜜K表5 M0 n5 O+ u# A% v) h9 U+ F

% ]) v. i8 b" {( Q& A37.Health Canada requires that a product labelled "fat free" contain:: ?1 |2 u, {6 L$ d
加拿大卫生部要求的产品标有“不含脂肪“包括:$ Y: _) V0 a4 T+ W9 s/ j0 S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# v0 o% v. U2 H% ?! [( P! g0 E
0 s+ V* a2 m" w38.Which of the following is not a problem associated with converting recipes?
7 G, X8 b2 f. Z下列哪项是不相关联的转换配方问题?" ?1 V( a( Y6 n4 x/ _1 J
A:Unit cost 单位成本# \7 v! c0 n/ }8 L
+ s( S% E+ R! u8 d. K" h
39.The condition or cost of an item as it is purchased from the supplier is called:
% V, p1 J9 `! I- C0 o/ ]# Y从供应商采购的物品的品质或成本叫什么
$ q8 I/ }9 P% m3 _$ `5 D$ A& \A:As-purchased cost 购买的费用/ U, I8 |7 _# M5 E6 ^' |
1 D; p6 n/ I0 y. v3 v8 ^
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 l% ~8 f; T, d* s- K" p
在新货到来之前用于日常所求的必要库存量叫什么$ A* ]. w( {2 h# A! r" R9 ?
A:Parstock 基本日常最低库存
/ D, e4 }. o, t4 n
% }( {8 K% h0 G! r41.Which of the following abbreviations is used to describe the proper rotation of stock?0 Z  J" O; L2 D. R* v* I$ e* `( W" P) w
下面那个缩写是用来表明正常库存流程?6 m! `, E; K) G' P
A:FIFO=FIRST IN FIRST OUT 先进先出( _+ T7 \, B2 `1 v) E
! t( g/ ~6 S+ n$ p
42.Which of the following knives is used to turn vegetables?
3 z% Y, x2 j0 m# [" O下面的那把刀是用来打开蔬菜吗?+ J' Q( N9 J9 H6 U+ _
A:Bird's beak knife   鸟嘴刀
9 n! T# }8 ~4 `$ y% g! |0 s- jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" h. J$ H; D  _6 S( d0 K5 D2 Z( h, }
5 \( I/ Y" k) w$ ?; E  o- {
43.What is an instant-read thermometer best used for?$ G( ~/ d$ G9 S0 W
即时读温度计最好用于那方面?
2 q6 ^% L6 `4 {5 V0 j5 zA:Checking the internal temperature of a roast 检查被考物品的内部温度
8 r3 O* ^: x- [% \) O# @: y0 d' U1 r& p* g
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 d% ]' A8 E4 l6 {+ r+ e下列哪些金属材料受热均匀,通常用在铁板而且非常重$ x3 o2 z+ k; o
A:Cast iron 铸铁7 U/ G- M: E! b' C* n' `# m
' _) J# b7 k8 Z
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% B# R- v9 {& ^/ W4 `9 M6 `哪件装备下面有一个可移动的碗和一个S形叶片?
/ v& r' {+ d* uA:Food processor 食品加工机
' m- {' k6 J- ?; i, g" o. hhttp://www.google.com.hk/search? ... iw=1263&bih=572
$ ]7 ~0 s( |2 @7 G& l* {4 g' a4 X1 w8 K) o* C, c
46.Which of the following is not a rule for knife safety?0 h# S8 v; J' J4 s' v7 y. A3 J
下列哪项不是用刀的安全规则?$ \: m" S& Z4 K# F0 V
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* f2 y) W' q6 }: O5 A( c! m5 @
) _8 f1 y- Y) L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% w5 p& u0 N! T7 u: X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ L7 w- }& x3 e* C& {* m$ lA:RondellES " p& C% r3 ?2 h$ u3 _$ o) ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, h$ r' n" c! E/ L

, D2 \1 G/ W4 l2 `8 W" U6 y48.Which of the following is a diced cut used to garnish soups?
+ n% E/ _3 G6 m3 d5 S: Q0 t下列哪项是切成小方块用于汤的装饰?% n* q9 X9 ?3 W) N! {
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! v* t: q9 k4 c' [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% ?8 G* ]% p) f; q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!!——
5 p7 Q2 ]$ k* t# n* @' L8 jA:Gaufrette   I3 m, W3 c* p3 P9 d( @; j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# C5 C% P) @1 [* ?& _1 I4 Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" P7 s; T' J% M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 T1 ], U2 D: C! t! ?# e

2 @) M0 l$ h# k5 _: i" ?/ R) X/ Q$ _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, O# S3 B" g+ q7 ^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)) ~- e" g1 A. s2 S1 u9 m) m0 z
A:Cilantro 胡荽叶 香菜7 A7 u4 e) ~1 j  h5 @5 a, a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: o) o3 K5 D. W2 Y  Q# I6 c
8 Y3 ?% D2 P" y, g
60.Allspice is made from:" L# G. U  m/ R9 i$ A4 E; I
多香果,  多香果香料是什么
" i7 V# P# l7 q9 _) J6 w6 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- m6 c. s4 ~& ?7 _9 x
A:A dried berry 干浆果  U% R) y/ ^0 {4 @. [

! G4 F- X" g( |; i4 N* `4 R6 b5 x61.Which of the following are used to make a sachet d'épices?) ^* R1 [, N% j# s
下列哪些是用来做香包德épices?7 Q& q4 o8 k- g$ i
http://www.sachetcatering.com/( s  `6 p. G, _. p: X" \7 J7 L( F( `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ u( B: R8 x" y2 Q3 n) R! @- i( m

  K9 N9 g2 d9 q" Y62.Which of the following condiments are not soy based?
8 ~% z, {1 U* k, ?$ g$ X- |下列哪项不是酱油调味品的?
- @7 {( F( E! G4 \2 |A:Wasabi 日本辣根, |) t' l' {1 B0 x
7 l" h2 ^0 I6 F) C4 t' v
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; g: @/ w7 ?. Q. X1 u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:
. Q: {) s: j. R+ jA:Pasteurization  巴氏杀菌# [0 o0 f. d; I
% M9 G7 @+ A( H  i2 a  U8 Q
64.Which of the following steps is not the correct procedure for whipping egg whites?
6 X5 F) x  l: V! ~$ K/ u) S# ]  R! W' }下列哪个步骤是不是正确的蛋清搅打程序?
- C3 ?$ k5 K* q) C) ]9 _A:Allow to rest before use. 允许休息后方可使用。
! Z0 x) k; y/ c8 l( z. Q6 S: g
8 |+ J4 P5 W9 b% e65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 L7 N+ c. y, c/ Q' z* f: VA:56g and 63g 56克和63克
! D! P/ }( `9 J" E* e9 _) a7 `
' L0 v% S$ H0 h  L4 X1 f66.Evaporated milk is a concentrated milk that is produced by removing7 N( d- _6 O- @
炼乳是一种浓缩牛奶 是去除什么做的/ ]6 f4 c# R+ n$ P
A:60% of the water 60%的水! w" z0 T' V6 P4 q. b6 m
# t' j- n' h, i. _8 q( O
67.A method of cooking that transfers heat through a liquid or gas is:% O1 e; J, Z( v( J. w
一种烹饪方法,通过转移液体或气体是:
9 {( c# G  K+ y1 ~3 x$ I* uA:Convection 对流
2 d, p# w; T' l
9 S  R; Y! R/ W: y- \% ]  d" ]68.The cooking of starches is known as  烹调的淀粉被称为
3 \2 J& b: J( d& u% p* B8 l6 HA:Gelatinization 糊化
* ?6 h+ Y4 {5 T: E
) ^  c. ]5 }* j69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  s+ y8 `, Y2 D! @/ P
A:Braising 烤
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70.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 M; j1 Q  y: o- A+ U- e
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! Q: d# m2 L5 \  e2 z, u

/ h# N# g! o6 U# q5 s- h) c# d6 P71.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. {* E0 K8 d2 j0 ~2 [
A:Fumet 原汁
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8 I' s$ {- f' L$ p4 l9 @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
, t* L: F' J6 Q+ [4 F9 h: F2 @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 [+ O/ J2 b  R6 @/ q% @0 f! w
3 |/ G4 z" {: t2 p; [73.Which of the following is a principle not used in stock making?
5 a$ D, T0 q9 F4 }- ^6 i% M$ t& D$ V下列哪一项不是用于制造高汤(低汤)的原则?
+ q6 L. A3 `. BA:Start the stock in hot water.开始在热水中操作; f, j/ A6 u# ~" d  e

% s, b1 F6 ^$ d+ F1 r9 V# u7 L6 o74.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
$ M. D0 q  \# Y- k" D% ~A:Remouillage 法语熬汤
# T$ N$ X0 X" n8 x9 D. Z$ Shttp://www.haibao.cn/blog/post/176242.htm
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