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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。+ s+ m: O* ^' t* r4 g

' \# j$ a, C/ P% I( b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。
: m' F# o0 D( 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) f, J: k3 s; S% V# F# D" Q, |! a. v
1.Which of the following methods should be used to determine doneness in a New York steak?
( a1 {) {8 P/ V8 b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)8 _$ i( M; t. f. a/ a# C( }& k
A: pressure touch. 压力触摸# F4 W1 i$ I3 y' g9 y0 {9 W6 L
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 _6 N) i" W% ?& W2 z0 E
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
' Q( w8 V2 }/ @2 T9 d: ?A: acid  食用酸8 F5 D2 n% y: Q
3.Vegetables are major sources of which of the following nutrients?4 p1 e9 y  j: p5 O+ h; T- f. p
蔬菜中包含的主要营养有哪些
* l$ x6 P1 f6 W+ vA:vitamins and minerals. 维生素和矿物质。
/ U" \: n3 j( ~4.Cauliflower is commonly served with+ _' S* A( F! ]) j- x4 V
花椰菜(菜花)最常见和那种酱汁搭配
  H$ D9 Z, J9 h, wA:Mornay sauce. 奶油蛋黄沙司2 F8 h; `( k/ H7 h$ |1 Y9 _7 Q
5.Which combinations of products are found in pie dough?
* D  [0 G: x* R6 ?2 x下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): s; {$ X: P7 I* ~$ N
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 Y, X9 V# j0 a+ K3 e' H" S6The French term for mussels is 法国语青口(海红)叫什么
+ ?' A2 q3 h7 @0 w0 \A:moules.法语青口,海红
4 j+ q8 W+ z& {+ N7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: x; D6 J. V! d. n; c+ Z% ]
A:faintly fishy. 稍微有点似鱼味- b( a. i; Y( ^: H* V( `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" D! {5 v: t9 T( x
A:2 days. 2天' }  W7 ], J" B7 n% r2 {& p
9.What are the principle ingredients in ratatouille?
. i& a5 ~7 _- p1 Z( f3 S炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 E: E, ^( X/ R
A:Zucchini, eggplant, green peppers, onions and tomatoes
$ _  @, u" C" G( @& V8 l西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ c+ q- h, O( E5 F! k9 R/ ~/ p$ i10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 o6 N% w) G7 W+ \* R
A:cook food in quantities that will be used up within 20 to 30 minutes.9 i# i- D6 {% J- \, ]4 N" y
大批量烹煮食物要在20到30分钟内
3 m. o2 g+ M7 n- ^* {; U11.What person has the authority to issue a Health Permit?8 \3 R. g, i3 }/ F4 _9 D
谁有资格颁发健康证(卫生证)。0 E8 D! d7 r; e3 C
A:Medical Health Officer.+ _4 f0 U  O0 d
医疗卫生官员。% _9 `$ [- ^* W' @5 \& s1 H- U
12.For what period of time is the health permit valid?2 b% E, U5 B2 @, K% ?
健康证的有效时间是多久?/ ?% ^2 M" q) S; d+ ~
A:12 months.12个月/ G) _2 Y1 n# F
13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 ~0 K; K; J3 S: I* @! x
在食物和饮料准备区,通风系统换气的标准时什么
& h$ q9 U- j: m1 SA:08 times each hour. 每小时8次8 U' j7 C0 y; z% U! h$ Y' q
14。The minimum temperature for manual dishwashing in the wash sink is
' c* C" r6 ~+ o2 C: s0 h. M手工洗碗,洗碗池的水温最低多少度?
8 k6 l7 s3 I7 @+ O7 x5 T# c6 ^A:110 degrees F (43 degrees C). 43度0 B/ E0 L# r) P8 x- f
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 h% ]; m7 y+ m3 z) y* h
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 m; c2 g' a. \. G5 m3 SA:180 degrees F (82 degrees C).  82度+ U; j* o2 Q$ k# ^! `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 A  }3 x4 l; a0 B$ W用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 L. l$ E+ U0 r" T/ PA:en papillote.  法语自己理解) r1 l/ ^( S/ ?; h6 X
17。Wing or Club is considered a
5 J! e) ?' c9 j: s- O- e4 o翼和CLUB 被看做是一种...) c3 T; W  R. Z- t
A:Bone- In Cut     带骨切
& A0 v0 b, F) F18。New York is considered a   纽约牛扒被看做是一种3 q1 u: r# h" y1 ^' r
A:Boneless Cut     无骨切
) F/ W% U6 a# D, \19.In general, a court bouillon for freshwater fish will contain) |- K& T0 d9 Q1 F2 \
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
) F; i6 {; f/ d6 ?  G* M, DA:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 S. k+ K& d& K( p& X9 x
和做海水鱼同样数量的调味料和香料! y, @6 h" x2 {  H! J
20.Anise is very similar in flavor and appearance to7 t. ~! _" W  o
八角和下面的那种原料有相同的味道
/ E* l, q/ z8 O; `3 I' t* z  q9 O% uA:fennel  茴香
0 E, V8 H. @* {6 R+ \! `9 F# W21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 s9 _, |1 i" I, u' _! s
下面那种原料更像大葱且有平面的叶子% m# l$ p6 L6 q# `
A LEEKS  似蒜葱 (这边人叫京葱)
9 B2 T- n3 G( Z/ \/ L8 h) F22.Which of the following cutting shapes refers to a small dice
3 `& U2 g" M5 m6 S- M- H  q% j" ^( r下面那种刀切形状指的是很小的粒(末)2 f$ ]: \& P! z
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" w( m& U& g# q: `7 s# r
23.Oil is added to the water for boiling pasta in order to
* ~! s7 c2 N/ @! `% c向煮沸的pasta (意大利空心粉 )中加油是为了
3 D1 @( |, m$ N8 V# ^A:prevent the pasta from sticking and to minimize foaming action." z0 Z1 a/ T7 y
防止面条黏合并降低发泡。
2 c) \3 l, W  D( `7 ~! D3 c4 y: o+ O24.Which pasta dish features pine nuts and basil?% q% }) C, b; s
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" I! b7 ~) V( s/ j+ \A:Pesto.一种绿色的意大利面酱 " r! ~9 ]$ B3 Y/ P0 r0 Y* y
http://www.tianya.cn/techforum/content/96/563836.shtml
6 Y" z8 T- T2 i8 e, I1 ?# V. x
/ {: |$ g# Q: f0 U1 N8 w/ J25.Which of the following is a spring vegetable similar to spinach?: _; N. O/ D% p2 K# o, Z
下列哪项是一个春天的蔬菜类似于菠菜?
9 w8 B0 k7 s! K. T0 G' w  n$ tA:Sorrel. 酢浆草。2 v1 R2 Q9 p+ B6 j8 ^
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:
9 Y- k0 p: v0 k% P+ a0 L% `0 S. O哪位厨师最早带来高水准浮夸的美食
+ r* _9 h& [4 H0 E& ^% n: {7 e. KAAntonin Carême 人名 安东尼·卡罗美! d. o8 o( F6 I8 @. }0 I9 U

: N( c- Y' S" v+ B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 ~) Q3 k' U! i; J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& v* f1 r. v* B$ ]% J8 v0 y6 Q$ YA:Cast-iron stoves         壁炉7 v9 V, F& m- e$ y
http://www.usstove.com/products.php?id=6
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( j; n# _+ o& x' }1 q! w# `8 c1 l, `28.The French term used to describe the roundsman, or swing cook, is:) X5 f6 j6 Y7 ]  n5 }
法国术语,用来描述roundsman,或摇摆厨师是:# l8 ]. t- h9 W9 }. [: N2 |: G
A:Tournant   图尔南
9 }3 G- x  m9 u2 x, |$ Y  z/ r3 y% ]  x4 N
29.Another term for the wine steward is:
8 q  T6 f0 c5 g$ b9 c9 U葡萄酒侍酒师的另一个术语是:( y; h5 K/ k; P8 G6 u7 {
A: Sommelier 侍酒师
, a* e/ M' ^- P& I  [4 z* {
" x/ ^) F6 n8 g, }30.Molds, yeasts and fungi are examples of a:
, K0 e4 ]8 s) Y. {2 A霉菌,酵母菌和真菌是一个神马例子( y+ p' Y9 Z* r8 U& x& |
A:Biological hazard 生物危害- ^% W/ \. M, H5 ?

, z7 @8 \/ A5 b& c5 f  U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ g, R9 m3 _: s+ _; H! M6 H根据加拿大食品检验局,食品的危险温度区在多少之间:5 p) `5 d! {% A' e* V- s
A:40° and 140°F (4–60°C)     4-60度
  K+ I3 P8 \" N$ D0 W9 A! L
4 p, X- Q) y( z( x, w; m4 M8 P32.All bacteria need the following for survival:: G" R6 j- T9 V
所有细菌生存需要以下哪些内容:
" C; ^9 L, d1 ]5 I9 e0 YA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( B& J) g0 y! y5 U8 }6 P& s  t7 i7 i5 d; ?5 q, }
33.Which of the following correctly represent critical control points in a HACCP system?
. t3 z- Y5 }4 l  l以下哪项正确表示了HACCP体系的关键控制点?
5 S7 Z$ ]1 P+ E, _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # b! ~: L( H6 O# b" H
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ F1 O, O5 B9 R  C1 `
& ^2 Z5 f  ^, a2 H& a34.Which of the following is not an example of a carbohydrate?/ ]/ f4 \2 j4 V+ w! ]8 {; Y
下列哪一个不是碳水化合物的例子?
- E/ x' K0 E2 q; k5 S8 VA:Essential nutrients 必需的营养物质
6 L% o4 J9 o, s5 H; ?0 c
/ s* d: {7 b$ `+ W0 i. M35.The process by which a liquid fat is made solid is called:2 K( C5 h/ r9 }3 x: t% v1 U0 ~
液体脂肪做成固体这个过程叫什么. B- i' i; Z3 v) l' }' w7 r
A:Hydrogenation  氢化2 M8 {- p) A' K  I; n

$ L5 s3 y7 A7 j; n# m36.Which of the following is not an example of a fat substitute?
7 d% |% h9 M6 {8 V5 x下列哪项不是脂肪替代品的一个例子
( O  m3 T$ m" ]- [' F  ~A:Acesulfame K  安赛蜜K表5 q5 a. g) H4 o! O1 ~' V
( Y6 r, a; w7 s
37.Health Canada requires that a product labelled "fat free" contain:
( \2 G# U: N0 t2 v6 u3 \+ W5 s加拿大卫生部要求的产品标有“不含脂肪“包括:! g2 j, M% ?; D" y) [" U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ y  _2 y7 s0 y1 j' r/ R% _9 a
' _7 D8 R" X, ]) {38.Which of the following is not a problem associated with converting recipes?3 e! }* J8 @7 K
下列哪项是不相关联的转换配方问题?$ ~! K3 v: a- W: K- e5 p" a
A:Unit cost 单位成本
1 Z% y) F( C; [% X7 j$ |6 J; W( }. s- P, b9 ^4 m: z/ O
39.The condition or cost of an item as it is purchased from the supplier is called:
) Q# a! k' I- F4 g- h# e从供应商采购的物品的品质或成本叫什么3 A- Z8 {, ~* `+ l$ |0 k% U) T+ c
A:As-purchased cost 购买的费用) u- w& d! W" H4 J( s
" T+ K7 R/ @6 @) V" q# W
40.The amount of stock necessary to cover operating needs between deliveries is known as:
" i- s- U& h5 {: F; A6 A在新货到来之前用于日常所求的必要库存量叫什么) f; X/ l, s5 F; m5 W$ _+ A* N$ q
A:Parstock 基本日常最低库存
2 [7 D: G* Z6 a% Z5 m, t4 l2 m0 W) x" y7 c5 h
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 s" v& ~( g6 b# D2 H4 j下面那个缩写是用来表明正常库存流程?
0 v. u; A/ p# WA:FIFO=FIRST IN FIRST OUT 先进先出
8 n; f, e) y$ d- q6 k; h  A- V- i5 @- y: S% @
42.Which of the following knives is used to turn vegetables?
& l: m; b& U: d0 _6 t下面的那把刀是用来打开蔬菜吗?
  a; ~' a) I4 [% [9 EA:Bird's beak knife   鸟嘴刀- s8 b, c0 A0 f, L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( N2 L, u& `* l* D  H3 e* r1 X3 n. J5 ^, ^, ?8 p. R' a+ S" V
43.What is an instant-read thermometer best used for?: Y( ]; x8 H2 }
即时读温度计最好用于那方面?# O3 E" q7 Y% j+ Z6 v
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ R( @; i( N. ~5 Y& |

+ l* K9 D6 {1 f& Z9 a1 _6 {( Q; R5 a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: Z5 r. Q* s: _. i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% U0 N. Q3 b* A: V; Y' i1 jA:Cast iron 铸铁! M7 Z2 P7 B: P7 q6 i7 a) Q
4 l2 J7 |( a' T, D' F$ u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 G( z4 V2 f, }- v8 A
哪件装备下面有一个可移动的碗和一个S形叶片?
6 l7 S6 b6 S) k, G& [A:Food processor 食品加工机
4 Q8 p4 w9 y/ T; xhttp://www.google.com.hk/search? ... iw=1263&bih=572% Y  u+ k8 g2 A9 D2 d" V8 I! ^

' l  x  Y! h! f9 y7 \3 Z46.Which of the following is not a rule for knife safety?
4 D' j" C4 k& s# k下列哪项不是用刀的安全规则?7 G$ Z% R9 ]  t" K4 E/ i: ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& q* v4 u7 c/ j9 D& M: E' w/ |3 F
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" B4 C6 a! [- m" b" L, N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* ~- }5 p0 A/ j* {* G
A:RondellES 1 ~' J% l: _2 `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: u5 N: a* M5 v% \4 m2 e

1 B% p1 o  E/ R, V9 [. x4 _48.Which of the following is a diced cut used to garnish soups?
# w7 n: V1 ]! B# o- B, `( V+ _下列哪项是切成小方块用于汤的装饰?
; C2 H$ g8 ]- RA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( ^, m- S7 ]% V7 a2 u0 A( F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 A9 M0 ?- F) ]: B
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!!——  T9 Q9 a. P' h; m1 J
A:Gaufrette
6 g8 f7 D/ m& Q  x/ wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: B( |* @( T, `6 mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 T# Q+ i+ c. TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& f1 }3 @- n) h0 M( M/ O9 j

& ]3 D' P9 p& S  a2 ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( }0 ]6 ^3 a- P; N: X
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)
% ?" _5 E8 }7 q4 K  ^# Q; }A:Cilantro 胡荽叶 香菜6 W2 ]- ~  N; W& \4 K/ z, i) H& c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; Q! A" L' @# |) ^
7 N8 o/ ^4 K( D+ A4 D2 N% @60.Allspice is made from:* i/ ]& l/ k* m. e
多香果,  多香果香料是什么" R# a+ a% E& U9 N2 \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 i" {2 s8 u- S: i2 TA:A dried berry 干浆果+ w) p: g  l7 Z( Q4 ?- W$ ?
% L8 d; l$ G* z- P; }- d) Z' Y
61.Which of the following are used to make a sachet d'épices?
: \  s5 m6 c: w0 c0 Q下列哪些是用来做香包德épices?
, `# l- X* W7 Shttp://www.sachetcatering.com/
3 \$ @  h: h3 F3 V4 _+ zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ w. o2 s9 O- P4 b" b" ^, J

4 i$ ?" N. f2 j# A1 B, T" g62.Which of the following condiments are not soy based?8 |+ [( H1 `' ]! N) C; H
下列哪项不是酱油调味品的?% E" U" G1 X- ]8 T9 }
A:Wasabi 日本辣根1 F! X6 ^, H9 h  a, y+ T1 S' V4 m/ f( W

  I: w& |. m# D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: c6 H: v& S9 W9 f6 o! C" u, F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:# z4 G& G0 O+ W' u0 c5 D
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?' H* N& ~' ]( Y0 ?; A) d
下列哪个步骤是不是正确的蛋清搅打程序?
1 f/ q: _- p9 @* qA:Allow to rest before use. 允许休息后方可使用。( w6 _- L! C. E0 t5 T

6 C6 a6 B  h. o* F65.The weight of a large egg is between:一个大鸡蛋重量介于:% Q) p- ]) z" o8 j
A:56g and 63g 56克和63克% M  S5 E  S1 L! R# `
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66.Evaporated milk is a concentrated milk that is produced by removing/ q5 ?5 b* I1 t6 ?, z1 m  [
炼乳是一种浓缩牛奶 是去除什么做的
- h$ [  ]* u4 H# y  x/ y$ xA:60% of the water 60%的水$ L: u5 T2 i* |/ a! V

" M0 g5 F( {6 p3 [! F67.A method of cooking that transfers heat through a liquid or gas is:: Z7 _1 d: a3 [' N  v* z
一种烹饪方法,通过转移液体或气体是:- Q1 U; x0 _2 i6 m+ A6 [- H1 n
A:Convection 对流
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7 z6 \, [9 J" ^* L4 e68.The cooking of starches is known as  烹调的淀粉被称为
# n, g, w! G. ^1 ]% WA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; `4 J6 n  v! _! D, t
A:Braising 烤% `" g4 f7 ]% u- A' z
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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:  Z4 y' d9 H- P7 U
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 ~" G4 l$ w! D; c& ~
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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9 [/ [+ h' n) D- u" {; @7 n
A:Fumet 原汁
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$ b1 k$ V7 C, O72.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
/ |1 n- n2 b$ R6 V4 D) j8 S! w2 H- eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 Y' t8 K9 _1 g

0 s( U2 w7 q* q/ F% X73.Which of the following is a principle not used in stock making?
5 u. k7 I9 P+ Z下列哪一项不是用于制造高汤(低汤)的原则?
- Y$ V5 T) u" z5 EA:Start the stock in hot water.开始在热水中操作
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% `! ]! T' z4 v/ p: p74.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! u3 B5 q4 K) i. z8 z" r6 vA:Remouillage 法语熬汤
8 R  d. y) F& c: `2 lhttp://www.haibao.cn/blog/post/176242.htm
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