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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。
( \' L4 s# p! V
' Z& k/ W4 C; j% X% }+ 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。
, J3 @) G+ U3 N1 q" e  P9 f9 S5 V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
4 t; I( c7 I& Y! B1.Which of the following methods should be used to determine doneness in a New York steak?  D2 S" i) ^6 x7 W" h  j
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 m- w& d
A: pressure touch. 压力触摸
( R5 k, N4 h) W. @( c* u2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# A+ T+ a5 V$ T4 A1 Z/ }5 O' 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
: k- d  _- [7 E5 t- RA: acid  食用酸0 a/ T1 H2 f! @/ H# v
3.Vegetables are major sources of which of the following nutrients?
* D' w1 s6 a# s  C, _8 m# G蔬菜中包含的主要营养有哪些; b. |' r& @' ?8 s" u  V- l; z! X
A:vitamins and minerals. 维生素和矿物质。
( ]3 Z! d) t3 b4.Cauliflower is commonly served with
- l7 `' m" K+ ~( \4 _7 X花椰菜(菜花)最常见和那种酱汁搭配
' o" x7 ~* Y; S7 b! o/ y" {A:Mornay sauce. 奶油蛋黄沙司
9 i6 e) Q: p& f- c# r5.Which combinations of products are found in pie dough?
+ w% I5 X3 t% L$ I% W下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ H9 W! B; v' P' T' O' Y* E
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 |4 A$ W5 }8 F6 F/ G+ n
6The French term for mussels is 法国语青口(海红)叫什么' a9 Y7 h8 o4 p8 H9 l
A:moules.法语青口,海红
9 [0 `+ j. `* M* r% |! B7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* x& [4 {, s0 W7 K+ B, W3 ~. m0 ^. GA:faintly fishy. 稍微有点似鱼味
9 T. Z3 M4 }( e! d7 v) E8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 M1 W: P7 l" q0 O
A:2 days. 2天
+ K* }  Z$ I1 I0 f: C$ |9.What are the principle ingredients in ratatouille? * `$ ~- x( q& R# i
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) N$ U. {; }9 o  Q% z! L$ {6 KA:Zucchini, eggplant, green peppers, onions and tomatoes: H& q) W2 Q$ d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 U9 Q. a% {# Q) Q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 T5 S0 S- l) A5 wA:cook food in quantities that will be used up within 20 to 30 minutes.6 {1 H& _: _5 j; V# z" m4 L# A5 r
大批量烹煮食物要在20到30分钟内
( f- U- q. W; Z  n2 Y" Z11.What person has the authority to issue a Health Permit?
0 H* K3 P& G; m9 }' h/ o谁有资格颁发健康证(卫生证)。
8 G3 l1 D2 b. f3 b: N* c" [A:Medical Health Officer.9 S* P& P1 q: T8 m' N, p
医疗卫生官员。
4 C! o% v' A! J! m0 G12.For what period of time is the health permit valid?# c# R# b6 T) }7 f  p- K2 L
健康证的有效时间是多久?: N- a* d" B; H$ H3 I: i- U; |
A:12 months.12个月( P' d5 j! J$ N5 ~
13.In the area where food and drink is prepared, the ventilation system must be able to change the air" g8 E( R3 c7 k1 P  Y
在食物和饮料准备区,通风系统换气的标准时什么  L3 U2 b- g7 R
A:08 times each hour. 每小时8次1 B' V: Y) }5 ?# C1 C/ q6 o0 C5 O2 N
14。The minimum temperature for manual dishwashing in the wash sink is! i! H6 i" d' P/ I$ B
手工洗碗,洗碗池的水温最低多少度?
0 {; U+ h6 i  Q6 |( c# J4 {0 oA:110 degrees F (43 degrees C). 43度- A& z, l* X; R
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" w$ M+ D, R; ^8 E* [% g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" k; L. N2 a2 ~+ }5 KA:180 degrees F (82 degrees C).  82度5 r6 e' M$ O7 {$ |* W+ l  m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ T" R! x' q; D" W. v! Z9 w( E
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  X* |/ V( d7 }" ]+ A; _5 H
A:en papillote.  法语自己理解2 Z/ L# u) l; A+ O: q2 h
17。Wing or Club is considered a
( D6 \" U- V  y/ m) ?/ z翼和CLUB 被看做是一种...
9 R( S1 O, ?3 E9 e1 W; C: ^6 IA:Bone- In Cut     带骨切3 i' `9 l$ i) }' o! F1 X9 P5 g- a
18。New York is considered a   纽约牛扒被看做是一种! }2 d- q) p3 v8 k. |* H) \
A:Boneless Cut     无骨切2 Z4 h( D) a2 \
19.In general, a court bouillon for freshwater fish will contain5 V& k  I" |4 S
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 L" ]" D# G6 R4 N/ w& v, NA:the same amount of seasonings and herbs as a bouillon for saltwater fish.* g5 A( q  q& p) b
和做海水鱼同样数量的调味料和香料* E7 O$ i# K; H( N
20.Anise is very similar in flavor and appearance to3 f% E3 z5 T% ^% [9 o
八角和下面的那种原料有相同的味道, N6 t+ G4 {0 F. }" E* `0 P) M
A:fennel  茴香& {# d  I  |3 \/ ^0 f
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, i& l% y9 ]. N; e7 L- Y下面那种原料更像大葱且有平面的叶子
. h5 z, l6 x( ]A LEEKS  似蒜葱 (这边人叫京葱)
' w  X7 U; C4 r  V22.Which of the following cutting shapes refers to a small dice& e5 u0 `! ^' ]8 E- Q9 u! d* r0 x
下面那种刀切形状指的是很小的粒(末)8 s* V" a4 P, [# O
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 Y" s& K# {3 P% D6 e5 D% h23.Oil is added to the water for boiling pasta in order to) a: ^( K  n8 R; C3 Y
向煮沸的pasta (意大利空心粉 )中加油是为了1 S9 O  l7 M8 o- b& y# G% }
A:prevent the pasta from sticking and to minimize foaming action.3 Q; Y/ M! E3 P" J# D  G
防止面条黏合并降低发泡。0 f1 @% o0 b' }0 ^( j
24.Which pasta dish features pine nuts and basil?
& ^) x+ q5 ?, x( @# k下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* i/ d# C" L) j8 F- k6 H2 J1 iA:Pesto.一种绿色的意大利面酱 " B; @0 |  ]1 B' v$ U2 A
http://www.tianya.cn/techforum/content/96/563836.shtml
* a8 x. `! y$ ^
4 O, i. p8 O. A3 ~25.Which of the following is a spring vegetable similar to spinach?
/ F8 t) r. R; B6 W3 ^3 }0 y下列哪项是一个春天的蔬菜类似于菠菜?
0 i+ _7 Y0 w9 ]  f1 b/ sA:Sorrel. 酢浆草。! M! u9 d2 f# s; u5 g) [8 _7 B+ z' O
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:6 d$ K* F' a/ }
哪位厨师最早带来高水准浮夸的美食, k% g0 P( C- {( ?- m5 ~  L
AAntonin Carême 人名 安东尼·卡罗美
5 w6 g- r3 z6 l' k7 M5 }( E
: _2 p/ @/ M% a+ r4 i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 E: l5 X- \+ b) e8 ~6 w) q1 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 。
5 ]" R: `( |" a6 A  G" y& KA:Cast-iron stoves         壁炉
8 I) a& S9 @' M3 i! F) U* ahttp://www.usstove.com/products.php?id=6
5 I+ A1 k0 E6 B( e, }) k$ E  Y2 |* j+ k4 c, ]
28.The French term used to describe the roundsman, or swing cook, is:# I" q# o6 ~% r$ {/ h3 @2 E
法国术语,用来描述roundsman,或摇摆厨师是:9 d6 t6 J0 l* O5 l  U4 [
A:Tournant   图尔南/ p0 Y. ~! i. A! V* \
' A8 G+ |  {2 z* A4 I# h, R
29.Another term for the wine steward is:
% U& W! }. v4 \7 O  N  M) B葡萄酒侍酒师的另一个术语是:
! W7 q8 L5 H# c/ nA: Sommelier 侍酒师1 E5 z* p8 v- e  z$ A9 y/ D( j8 d
8 p9 t1 w& I2 a8 d* m
30.Molds, yeasts and fungi are examples of a:% o( Y# u$ o" h1 Y5 p
霉菌,酵母菌和真菌是一个神马例子$ n  z2 D3 _; }4 l$ m
A:Biological hazard 生物危害
: ]" S1 J: z4 H+ r, a. _% c3 n9 v$ v1 j) z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# J' Z. d9 @; U2 v  `0 `" ]$ y根据加拿大食品检验局,食品的危险温度区在多少之间:
/ m. k- z! g& J+ Q: h/ S  lA:40° and 140°F (4–60°C)     4-60度
, }) E: v8 A7 N2 B4 h5 O2 D9 F! ]  I- \$ ?, b5 M" K4 h# F0 w8 _
32.All bacteria need the following for survival:9 ^0 b& a5 w8 ]7 }0 u! [. L
所有细菌生存需要以下哪些内容:
5 B8 M' r! m% ~) ]2 E6 v( jA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& Z$ B% }2 Y5 Y
" ~# h+ y5 |2 I; q/ Q& d! e
33.Which of the following correctly represent critical control points in a HACCP system?' [, q5 i: {  J, X9 N' f, d, `
以下哪项正确表示了HACCP体系的关键控制点?
/ k% i1 M$ b6 ?# K. P  bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 n2 s! w- r$ A( O% n6 U. a, _食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) p! q. \& x# n4 F8 {
5 }/ J: l( T& [3 o& `$ {8 E34.Which of the following is not an example of a carbohydrate?% W& }' I: Y" z/ N; c) P
下列哪一个不是碳水化合物的例子?
$ {( T7 L# ^. y& V3 s6 D5 x, yA:Essential nutrients 必需的营养物质8 `# }; Y$ ]! G3 D" b
# E- T- ~/ i" X* ]3 E6 T8 N
35.The process by which a liquid fat is made solid is called:
: n& D1 F: N3 w$ Q& ^液体脂肪做成固体这个过程叫什么/ J. i- C" f& X1 {2 p
A:Hydrogenation  氢化% U7 O2 ]( n& f8 U7 }
' J/ X5 l& I0 B$ P) D0 z/ o; u2 l
36.Which of the following is not an example of a fat substitute?4 l8 B# r6 ]2 n- T
下列哪项不是脂肪替代品的一个例子
* i) d4 j0 a" _A:Acesulfame K  安赛蜜K表
& G! {% G1 w# S% y/ O( x2 M; g3 C; J! T+ e) K
37.Health Canada requires that a product labelled "fat free" contain:! z) A0 n5 Z' L7 }
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 t3 X, S- C4 m; r' OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, x- e, O/ V. @4 A6 X8 u# e5 Z+ Y. M5 u+ a' ]2 a
38.Which of the following is not a problem associated with converting recipes?
& h8 U$ L4 O5 A: J下列哪项是不相关联的转换配方问题?7 L- `6 W; x& i3 g" S9 \1 Y
A:Unit cost 单位成本9 i8 k: W; M6 }9 {
8 o, |, z. w6 ?. s$ U. l
39.The condition or cost of an item as it is purchased from the supplier is called:# D; w2 O( m' z. I
从供应商采购的物品的品质或成本叫什么
  u2 m4 i* v! w7 HA:As-purchased cost 购买的费用# i, Z; Y+ w0 [+ k: i! Q2 i6 I

; Z3 V9 X) P& Y* C6 J; o: K9 P40.The amount of stock necessary to cover operating needs between deliveries is known as:7 e$ ~. S8 T; _- L+ @
在新货到来之前用于日常所求的必要库存量叫什么7 V( W  x1 |& m
A:Parstock 基本日常最低库存0 u: G* ^0 K$ J" _
- s) {( P. H/ }, @* G$ F
41.Which of the following abbreviations is used to describe the proper rotation of stock?# R8 _  c# R2 |
下面那个缩写是用来表明正常库存流程?1 ]& k5 Z. ^+ |/ C
A:FIFO=FIRST IN FIRST OUT 先进先出
+ x% i7 ?2 Q6 V5 {5 l+ x' G) v7 \. ?) ^& |* |
42.Which of the following knives is used to turn vegetables?9 c3 T% R: j* T( y7 K6 N
下面的那把刀是用来打开蔬菜吗?
1 P5 _- c! j: WA:Bird's beak knife   鸟嘴刀
* t5 x; ~0 L. g# T4 {8 `0 }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& C1 {& u! L- E9 f  `  K1 l$ l7 P
! C/ S- v7 @7 x6 f  k  x6 K43.What is an instant-read thermometer best used for?
9 ^; t2 E) U, X, T. V" A/ c5 ?& [即时读温度计最好用于那方面?$ u/ U6 c+ A( B$ Z" V* A2 w1 V
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, ^: L8 @( T& a7 B- {: {5 [" a- r. o7 H3 b: P9 C
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 q! I' H9 ?( g( H  @% F下列哪些金属材料受热均匀,通常用在铁板而且非常重. L' J  l/ S( A8 s. B6 c2 L) t
A:Cast iron 铸铁  [* T; C+ D) ]' K0 o- u7 L

+ I' B/ o& z) R1 D3 u) w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: S- w. }: B# F9 p6 r7 t) `6 Z哪件装备下面有一个可移动的碗和一个S形叶片?
2 X' e! I1 N6 G$ X6 W* B- _3 kA:Food processor 食品加工机% ]' }- d, k+ D7 j
http://www.google.com.hk/search? ... iw=1263&bih=572
8 t0 x* X+ X' Y5 {4 `# K8 d
' `; x; D. [1 t, Z3 S46.Which of the following is not a rule for knife safety?% O, n+ n: h* }2 R
下列哪项不是用刀的安全规则?5 W+ n7 F! F; ~2 {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 F7 \2 f; |$ F5 g
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% `; U" m9 {' \% c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 ]9 H) V5 V: s1 L+ r! w6 ZA:RondellES * i1 \: \" h7 F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  R8 A6 q4 x6 G) ~! g% ^; m* H: Z$ S

) `0 x+ K2 a3 g% q48.Which of the following is a diced cut used to garnish soups?
( t9 V+ C1 t" \& q# E& b下列哪项是切成小方块用于汤的装饰?
- D2 @: C% z& F) EA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: u0 S! k4 Q& m$ ]+ y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 C6 C9 a" A3 @- i) i; a  H4 h. j
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!!——% N9 Q9 v6 F# k. K+ p* o
A:Gaufrette
" e0 h3 g( S7 j  N! }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, a0 B$ F" z5 B& I0 ~, c  z2 \# Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 W, B8 |# i5 @* }/ W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% _: S/ s( E4 Y; e

1 D4 ?* Q" l2 J5 J9 S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  Q1 H0 j0 K& n2 o8 p
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/ q4 N% c' I' Z
A:Cilantro 胡荽叶 香菜
7 U% V7 k. \5 W, C* }" y; y5 D) {) R, nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, d$ h' }+ H- g# o
. [- i  ]. n* p& O
60.Allspice is made from:) s8 p  {, r5 ~  i
多香果,  多香果香料是什么
# y# N* M9 E- z. v$ `( {' fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 f! M/ u; R2 XA:A dried berry 干浆果1 p$ k3 j% J( S6 V" G9 T) ]

1 G1 U% @  e. d3 n8 D61.Which of the following are used to make a sachet d'épices?: x: k# U1 w! U: |  [
下列哪些是用来做香包德épices?
1 l% r4 O: K$ P, `http://www.sachetcatering.com/
( Y3 i5 V9 f- C- e0 iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) v. O# q. a. e0 q( a
) n6 g4 e0 Z2 @5 `
62.Which of the following condiments are not soy based?
" K- Z! R5 P0 ~+ a9 f8 R2 Y下列哪项不是酱油调味品的?
. R0 y. K8 @' S9 ?1 o# S6 UA:Wasabi 日本辣根! K8 m# S4 `2 z; J* p7 C" I
- m# F. h) W! D5 `
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 [! n4 H+ n4 M8 u& q8 I# a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:- a# n' ~8 V- @: R, C9 U
A:Pasteurization  巴氏杀菌
% g( f/ ?, J. l' \0 w( s' B  G: g
64.Which of the following steps is not the correct procedure for whipping egg whites?
- U8 j% l* E$ M  U: J下列哪个步骤是不是正确的蛋清搅打程序?3 y# [  ~9 J" z$ A' E8 r5 h
A:Allow to rest before use. 允许休息后方可使用。( E! r2 T- i6 l

( A  Q. H/ |$ I( r+ z/ K. r! K: B65.The weight of a large egg is between:一个大鸡蛋重量介于:
- v9 y% k% W; ^6 C9 U: s8 vA:56g and 63g 56克和63克' H' D# ]  l5 J3 [
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66.Evaporated milk is a concentrated milk that is produced by removing
4 @; h2 x) x' Y7 G6 P7 g. \炼乳是一种浓缩牛奶 是去除什么做的
8 ]% Z9 w( {$ v# \' g/ JA:60% of the water 60%的水
. x0 M! v; U  E1 C. ]
; A* G/ F3 g: [+ u7 w% q, I/ O" p  O$ c4 b67.A method of cooking that transfers heat through a liquid or gas is:
+ r( m5 E. A. f0 c& L+ w1 E一种烹饪方法,通过转移液体或气体是:6 v& a/ \. y% B8 S
A:Convection 对流! r( n8 D+ {8 R& Q5 l
7 b( b( d- b  x, V: ?
68.The cooking of starches is known as  烹调的淀粉被称为
) ?; A6 W% S$ s) X1 f3 eA:Gelatinization 糊化
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( S( ]+ z: r# B5 H9 o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: v. C, ^# m" X; p% i* K/ k
A:Braising 烤7 U. w! Z0 q+ u/ R/ m1 \" c2 X- x

! A' i6 |1 w9 x. F6 p0 @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:$ K2 s5 c6 ~* m2 S0 K
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( I6 n  ^/ l% Q, d8 x

- G& G, b& D* o8 q( M71.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
3 [* F% m; T" V0 o% x, _A:Fumet 原汁& r9 o4 b6 R' d
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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  ?; S% V# Z% _0 b3 i- _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. ?8 c8 S- T4 f8 ?

; ~* A5 B" h% W: J$ e5 t73.Which of the following is a principle not used in stock making?
9 v1 v* M4 j2 H2 ?. {2 k, A下列哪一项不是用于制造高汤(低汤)的原则?; x0 }2 W% ^/ K; ^, S
A:Start the stock in hot water.开始在热水中操作
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; v2 A1 r( l% N74.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/ t. }% [) x; h7 Q
A:Remouillage 法语熬汤' Y4 ]1 i$ J& V9 L$ _
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