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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。! E" |" _, {( l, C6 m

1 p3 e* c5 e. C, A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。
) @% c% e0 i% j' p3 i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
; g9 f4 Z! }$ [" s) V( k1.Which of the following methods should be used to determine doneness in a New York steak?
/ m. {8 }' M$ B7 \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)
2 {6 q+ o& O9 x6 s$ d5 u; vA: pressure touch. 压力触摸% h7 ]# p1 S) e3 L0 L
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ U/ J/ O. U( G  O0 j  N9 k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
$ D. l* ~) O2 fA: acid  食用酸
) W% x' L$ F) h: [5 f1 j3.Vegetables are major sources of which of the following nutrients?/ }$ V# S% A4 M! d
蔬菜中包含的主要营养有哪些- i3 {5 b% l8 W) Y' n5 R) n, a' Z
A:vitamins and minerals. 维生素和矿物质。
1 `9 M$ f+ c$ M) k4 D6 z4.Cauliflower is commonly served with+ {0 R, h1 e/ L6 v7 Z& {
花椰菜(菜花)最常见和那种酱汁搭配5 M) V' O* D) G
A:Mornay sauce. 奶油蛋黄沙司
+ Z% h. J, {' t4 m4 b% q; K5.Which combinations of products are found in pie dough?, _* B+ l' p- r+ n7 b
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- M) d  O' D+ i2 X9 _% d, j# H: U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% s* ^) ]' [- f: p
6The French term for mussels is 法国语青口(海红)叫什么3 k, P, X; M( `' m# x9 I4 D
A:moules.法语青口,海红" F; _* y# \* B+ T) r1 c7 [
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( V* e3 K9 I0 ]9 A* t8 a7 g
A:faintly fishy. 稍微有点似鱼味' h% |- F5 i' l! l/ o; w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ y# ]6 q: ~" I2 g9 {
A:2 days. 2天
( X, I2 T# e' }" i+ s1 F9.What are the principle ingredients in ratatouille? ( h7 ~$ V  P; n1 m2 p4 H6 N
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# M* X. T* H6 m4 cA:Zucchini, eggplant, green peppers, onions and tomatoes8 u0 r6 q. U$ t+ |. B1 P; o
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ S, I% J. G; x( D* N! @10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ C* G& o/ a! f6 |2 F8 xA:cook food in quantities that will be used up within 20 to 30 minutes.& q( B( \& R# ~0 B) l2 `
大批量烹煮食物要在20到30分钟内7 k  d' v* R: Q7 }! J( Y
11.What person has the authority to issue a Health Permit?
  u) `5 b9 [9 q' Q; u谁有资格颁发健康证(卫生证)。
% m3 \1 s5 \7 y) P- ]2 C' hA:Medical Health Officer.7 u* c, X5 I; F4 C+ E. s9 n
医疗卫生官员。  ?) k  @) r) R0 n" @
12.For what period of time is the health permit valid?
5 A2 Z5 N8 c, u2 r; t健康证的有效时间是多久?; {1 Q, Z0 E- y: J
A:12 months.12个月
7 h, d' ~0 k5 J13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ t' \2 J7 k) k" l3 J' P& \在食物和饮料准备区,通风系统换气的标准时什么
4 b: g, I7 l& }% e/ }" y. |) lA:08 times each hour. 每小时8次. `, ]0 a2 m4 l3 d  w0 J& P
14。The minimum temperature for manual dishwashing in the wash sink is
/ _# [) S: e$ {4 E手工洗碗,洗碗池的水温最低多少度?
) m  r& v& t( k7 b) lA:110 degrees F (43 degrees C). 43度
( Y- b' p7 M; v/ ~& v4 s$ ]15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 d7 A) x5 ~2 S5 `9 r6 r7 W用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  D9 R! S- _$ O! E# M. TA:180 degrees F (82 degrees C).  82度# t# @& W, g: _- u- R
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 N+ i3 K7 ~% i! l: }" H. ?
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" Q2 Z2 `6 v; v# U: n7 \) ^A:en papillote.  法语自己理解( d6 k; ?: s" y6 o( l1 ?
17。Wing or Club is considered a
% L7 k# \" |- k) T/ y, s翼和CLUB 被看做是一种..." E( q5 L/ t" _. s, s$ C
A:Bone- In Cut     带骨切
: n( [2 `$ K+ m18。New York is considered a   纽约牛扒被看做是一种1 z2 w2 g" c3 i7 ^& _& @
A:Boneless Cut     无骨切
7 Q% q6 U! g; L& l/ O: f* m2 S19.In general, a court bouillon for freshwater fish will contain& Q/ d# \* l. ?( Z! Y+ Z* m
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
' [* u" [2 X# {5 hA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 q5 W. ?& @3 l4 Y和做海水鱼同样数量的调味料和香料
; G6 G. H" ?& U" F# E" Y20.Anise is very similar in flavor and appearance to+ l6 Q! p( t. R+ ^
八角和下面的那种原料有相同的味道
7 w# S3 G' B2 ^' `5 N4 p/ }A:fennel  茴香& C& X, F' }& u4 G/ _
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  h# x8 u( {. _4 X/ B' `
下面那种原料更像大葱且有平面的叶子+ {+ f% k$ H7 I' p4 E. m* P! Z
A LEEKS  似蒜葱 (这边人叫京葱)6 i* D5 r6 Y) `- p/ `% G# F
22.Which of the following cutting shapes refers to a small dice
- {2 H6 H0 E8 W: Q: V* n* }7 H# r) {1 p下面那种刀切形状指的是很小的粒(末)
/ n4 n7 L( z8 {3 D& q! Y' VA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# g( H; H' I0 H23.Oil is added to the water for boiling pasta in order to
( I. ]2 D" q5 p0 [4 ^2 `% i% }向煮沸的pasta (意大利空心粉 )中加油是为了/ t2 }2 g/ ^7 W. G
A:prevent the pasta from sticking and to minimize foaming action.9 h/ @8 l5 ^- {& j2 T: J1 e
防止面条黏合并降低发泡。
. o2 [/ p  \8 c/ _24.Which pasta dish features pine nuts and basil?
& D3 ]* D0 f1 a6 L* i1 ^下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% d9 Z( ^2 Y3 l1 C8 z
A:Pesto.一种绿色的意大利面酱 6 a1 y! b: y, ~2 H. D
http://www.tianya.cn/techforum/content/96/563836.shtml1 e( W2 y$ |0 w/ N' y

: u0 r' i6 }, w8 ]5 u$ R+ T: p9 c25.Which of the following is a spring vegetable similar to spinach?) }1 L4 P% I5 ]( L& A6 c
下列哪项是一个春天的蔬菜类似于菠菜?% w7 ]. Y* q" z/ H) @
A:Sorrel. 酢浆草。7 _+ c( C5 Y1 q! W2 X
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% w5 y9 K' V5 ]8 A哪位厨师最早带来高水准浮夸的美食/ u, P+ ~1 N% |+ H
AAntonin Carême 人名 安东尼·卡罗美
! E& X7 `; G& T& D0 v+ l5 Y+ Z& d' I7 a  s2 N
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 s$ }5 q/ b8 E+ 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 。
$ \* g) e; H! E5 U+ ]# zA:Cast-iron stoves         壁炉
6 c# D0 [" _9 @4 xhttp://www.usstove.com/products.php?id=6* a" ]" j3 x( ~

- u/ e* E1 N& t+ O3 g: U( Y28.The French term used to describe the roundsman, or swing cook, is:
  |. c# }+ f3 h6 m- F0 O, t! i法国术语,用来描述roundsman,或摇摆厨师是:0 ?2 o  H% M1 s. U5 \
A:Tournant   图尔南
7 S7 U4 v/ D: c8 b  x. y. [6 G# o2 w
& c& T6 P  d2 j* I2 a29.Another term for the wine steward is:, E0 ?- ]3 W2 t9 f
葡萄酒侍酒师的另一个术语是:
, ~, O: q; |! o6 ^! LA: Sommelier 侍酒师
- A# T3 W9 e. k* U5 U! j, \/ q9 T8 B7 h' V2 ^( n, T
30.Molds, yeasts and fungi are examples of a:
1 {/ u: g$ l9 {( D, [+ u, T" O2 \* p霉菌,酵母菌和真菌是一个神马例子* n; |' _# l- S/ {; d0 R- X# V
A:Biological hazard 生物危害
6 W* q  k9 q# G* |$ b: ^
* z6 Z+ O, m# R1 n% i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  V9 V4 M0 p. F( `+ `0 A+ X! @根据加拿大食品检验局,食品的危险温度区在多少之间:
) f5 O  ~( }: t) Q! ?7 g; [A:40° and 140°F (4–60°C)     4-60度
' i& T3 v1 Z3 Y2 r3 u+ @/ w7 B
3 f7 |" v4 q! T% @% f7 K32.All bacteria need the following for survival:% {/ s  m* o: J4 M  a4 e8 ~
所有细菌生存需要以下哪些内容:
: w. q' h- O1 n3 o; T7 s7 o7 P  M% KA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& y4 r$ e- ~$ l6 y3 n& [  y* }, a. ?% P  Q+ ^6 ]) n; Y$ [7 k
33.Which of the following correctly represent critical control points in a HACCP system?6 G2 B1 \# V9 l! |5 f3 H
以下哪项正确表示了HACCP体系的关键控制点?+ ~' i# H! {$ C' l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 b0 [8 w4 M  J9 h食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 j( M5 ^- c! \  N. x2 b8 Y. E1 @0 O! I& g  Q+ k- g: P- U1 f* W4 R
34.Which of the following is not an example of a carbohydrate?
3 h( X4 I6 O9 j* X下列哪一个不是碳水化合物的例子?5 h: p2 [, w- \0 {  V3 m8 Q
A:Essential nutrients 必需的营养物质1 F" g" h  n* o2 K  u: [
+ z1 h2 q- Z9 b! v; e
35.The process by which a liquid fat is made solid is called:
8 ]) d' K$ z$ z: }液体脂肪做成固体这个过程叫什么% [( x  x. K: E" \. y: h
A:Hydrogenation  氢化
  P3 f6 l( u7 z  M( }3 |
( `$ f/ c$ l7 t  {. W* U36.Which of the following is not an example of a fat substitute?1 R. Q; X: }/ r1 s0 _! J
下列哪项不是脂肪替代品的一个例子7 Z; k0 I6 c* q) C
A:Acesulfame K  安赛蜜K表, ~5 `  T9 O/ `

4 e5 y: j5 Y5 i( B1 s6 _- {37.Health Canada requires that a product labelled "fat free" contain:# v# F1 M& A% Q( P7 T
加拿大卫生部要求的产品标有“不含脂肪“包括:2 S$ P. o6 r4 ^; l: y8 w: }8 U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 V2 j; r9 l( [4 I. w* A% }$ r2 ^0 L2 e" h( s% n- V7 Y
38.Which of the following is not a problem associated with converting recipes?0 V; V. H+ Z1 g8 B% \3 V* B
下列哪项是不相关联的转换配方问题?
4 R2 Z" ]( h8 M# s. ]  B. YA:Unit cost 单位成本
" u' }6 o! x8 C  u) d( x2 M$ ?  B6 Y# ]
39.The condition or cost of an item as it is purchased from the supplier is called:
: M6 z8 H$ s' \* E. @从供应商采购的物品的品质或成本叫什么3 F+ d2 |- F3 p2 d; f4 Q
A:As-purchased cost 购买的费用1 s, w0 A1 t, B# ?, l

0 o2 ~$ H; H7 l$ R5 C40.The amount of stock necessary to cover operating needs between deliveries is known as:  T4 U. X9 B; `; m- V- k: x( ^
在新货到来之前用于日常所求的必要库存量叫什么
, Q% d2 X. f* z+ L1 HA:Parstock 基本日常最低库存4 f/ U" e, l) ?4 d8 b

2 A. f- N1 O; |: O5 t" [8 ?41.Which of the following abbreviations is used to describe the proper rotation of stock?8 c- v' R1 \" V) G# B  A
下面那个缩写是用来表明正常库存流程?! P8 @0 F4 I& @( }" Y3 e
A:FIFO=FIRST IN FIRST OUT 先进先出
/ ?& B2 {  X8 ]( j6 q
, \% v( m- h4 I7 n% s  @42.Which of the following knives is used to turn vegetables?
8 F- e4 D4 z; \下面的那把刀是用来打开蔬菜吗?6 X1 ]$ l* Y! G0 w& F8 n
A:Bird's beak knife   鸟嘴刀( X( q! \4 g( A8 n: h0 ^; {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% \9 b7 M0 i: Y1 `3 n" S7 U# n& _: ?
5 l) p: P( T( d. g
43.What is an instant-read thermometer best used for?
) [- I/ M5 D$ o8 M6 J: ~0 t" R即时读温度计最好用于那方面?2 p- w, i" H) N% ~" V' M
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 P' ^! X+ \0 I% T5 G" D
$ W! m* J. P) B# j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ G! Z0 O5 u; ^下列哪些金属材料受热均匀,通常用在铁板而且非常重+ k2 {) y2 w# Z( b6 O
A:Cast iron 铸铁. J9 x$ w& Z2 P' Q1 l+ W6 C/ h. Z
; }# M+ J6 p3 k- V- ^: u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; J6 L) d: s, x哪件装备下面有一个可移动的碗和一个S形叶片?7 D. c, l  p# [6 P7 B4 |
A:Food processor 食品加工机
$ j$ j7 b; D* x1 A  G" d. qhttp://www.google.com.hk/search? ... iw=1263&bih=572! ?& h  a4 b% l- B& C1 _

$ k7 I0 W* O1 v3 ^* n46.Which of the following is not a rule for knife safety?
+ p2 }$ ^  A  h# O  z下列哪项不是用刀的安全规则?
' i4 B; N0 G/ ]4 ]$ xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ R9 z+ o& s! b# l/ i* W

/ I% e1 P$ d; f  r/ T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- t) I) y' i+ l/ S' S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* ?: o6 H5 ]: Q+ ~* ?0 ~6 d
A:RondellES   y, ~9 s7 f4 b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 Z" }# V; v3 m2 s! R

1 d! Z# X) }( r) t2 ?48.Which of the following is a diced cut used to garnish soups?
$ L( ~$ F% U7 R7 {下列哪项是切成小方块用于汤的装饰?7 G  B- y: H" X( w: H
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! f2 y3 Q3 a3 g8 F/ b5 z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: p8 j: S9 B4 Z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!!——
. i$ K4 S) ~" IA:Gaufrette ! H, w; p0 j. t# [" j, k  c2 M  g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) V/ A+ |# ]( ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% Z6 x3 Z! s* V/ k) q/ {; h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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' e1 K2 s$ N$ v' i2 [2 v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 j/ s* Y) e  F6 S4 N! V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)8 M2 m" u& y, z9 J. m8 q  H
A:Cilantro 胡荽叶 香菜
; Y/ j7 Z. `; |$ thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! b) K7 m5 n: z9 w1 i2 M" C& _, N
+ N1 y/ \: h6 L9 b9 s: U5 o60.Allspice is made from:4 l: u4 b% ?& G" v
多香果,  多香果香料是什么
) S* W! A1 b, j' o  w8 f" Y( r3 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; y  p9 `$ K  `% _; P6 O! b% q
A:A dried berry 干浆果3 g% D' p0 |1 P$ M. z! \

+ R. S% X/ Q0 _3 P6 _7 q61.Which of the following are used to make a sachet d'épices?
; z1 U( d. e! k3 O& R下列哪些是用来做香包德épices?
* H: M$ v! I4 v; }" |, U3 z1 P* ^http://www.sachetcatering.com/
2 |/ T4 I5 |- N* r2 w. h, W, F$ lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ a; Z5 p  F4 \6 C, X2 d8 ~

3 z$ ?# P* w: J62.Which of the following condiments are not soy based?6 e4 P* P' k6 }
下列哪项不是酱油调味品的?9 k0 m- v* ?/ I& E% q
A:Wasabi 日本辣根+ X9 d+ O# p% T; Z: Q: t( m0 y

8 r5 V) K/ h6 B( A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  Y' k1 r  M8 U+ W" x. ~# D% Y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:  M8 v9 t  a, W" p' L  o
A:Pasteurization  巴氏杀菌; T1 ?1 G8 W0 ^* V; B4 b& @5 Q+ s

4 ^$ r* J2 F! ~64.Which of the following steps is not the correct procedure for whipping egg whites?
; t7 t. w. l) z  V7 F下列哪个步骤是不是正确的蛋清搅打程序?3 B% j8 ]3 O3 Y" W
A:Allow to rest before use. 允许休息后方可使用。; c8 E1 p$ C# }; s  U  X
; b) n" a$ R3 {3 X8 s. j3 N
65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 z3 ^. O" N7 h  T5 ~A:56g and 63g 56克和63克
9 R7 x, ?) ?, a/ o$ B2 _' K
  J& x, [$ o) X/ r66.Evaporated milk is a concentrated milk that is produced by removing
7 \$ r1 t0 ?9 d3 o7 C* p$ H炼乳是一种浓缩牛奶 是去除什么做的
/ A8 [. p; |1 _A:60% of the water 60%的水
9 }% e& n- e  v& P3 L  m! K6 F7 f' M  w0 v
67.A method of cooking that transfers heat through a liquid or gas is:
: b- K. W$ \$ c* b5 E一种烹饪方法,通过转移液体或气体是:* Z  T* E9 ?4 }7 Z
A:Convection 对流% h! I  d5 x# {9 l5 v( x
4 F! V) ?) s( v7 a0 D% J. I
68.The cooking of starches is known as  烹调的淀粉被称为! T# G: _) ?: q1 U
A:Gelatinization 糊化" {5 E# J. }7 V( `* O- F
- I( z+ p% F( M5 `. x9 k, q2 d! _
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; {) H' @3 q: i  sA:Braising 烤/ w/ b( z4 o$ ~5 o8 a' j

1 M2 w! a' d7 [7 i2 T% ^1 Z: u70.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:
! l0 F% B/ o7 o; Y$ p# I" UA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ N- U, ~' c' b5 P5 S& \

% _: j* R1 H/ w- R  k' Y71.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
& `. x# N$ E0 X+ p9 n) v' dA:Fumet 原汁
/ j% Q- n1 M# s" {
. \( f0 H8 o5 s# r  m72.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
: k/ i/ w, E/ u6 `( AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! J4 }9 R1 Q2 A8 N8 `9 O* L8 I

! Y% Y) @& t3 l. E73.Which of the following is a principle not used in stock making?
. n5 Z  O* |/ D$ J1 `下列哪一项不是用于制造高汤(低汤)的原则?
" U1 j1 X; r, K. L/ p2 `4 XA:Start the stock in hot water.开始在热水中操作
8 X( Y" L# D- N7 E
; ^: p3 k: o6 Q& A, D6 |  J" S74.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% q0 x$ N2 S+ ?5 M& P7 M6 V1 \. {' [
A:Remouillage 法语熬汤; p: Z) N# ]# |$ @3 Z
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