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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。
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8 S# r0 B; O+ i) 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。3 B4 ?' G' U, O# D4 |
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% X4 \  V7 r" y" Y* d7 I6 f, E
1.Which of the following methods should be used to determine doneness in a New York steak?
& J6 D4 B3 v& i  o7 t* C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 b. p/ Y) H6 fA: pressure touch. 压力触摸+ g( E  G' q: m
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& i- i9 Q4 u4 A6 g& ~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
' v3 ?. E; j1 ~0 c* h  fA: acid  食用酸  z& s4 w% A7 b  @9 @0 V
3.Vegetables are major sources of which of the following nutrients?
3 p' v+ M/ N8 Y* @蔬菜中包含的主要营养有哪些" @  a; ^  G/ P( ~0 @3 }/ I
A:vitamins and minerals. 维生素和矿物质。
* ]- S: \# C- W8 E; \# P4.Cauliflower is commonly served with; u3 U( x# O( E+ h! \
花椰菜(菜花)最常见和那种酱汁搭配; V6 H9 @' H9 ~! L& U
A:Mornay sauce. 奶油蛋黄沙司3 v# @7 Z5 i. n, d2 o/ W2 u; U
5.Which combinations of products are found in pie dough?# L2 S/ Q, [/ ^) 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??)9 o' z8 P9 I4 O
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* E2 u6 x% R. ?: u1 c' I
6The French term for mussels is 法国语青口(海红)叫什么
. `# r! U6 e8 C* ~; [A:moules.法语青口,海红- ~( `- Z- E. y# f: y+ i3 o  U
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ b6 d$ C; r5 Z2 b5 a* ?7 @A:faintly fishy. 稍微有点似鱼味5 \' h& K2 w# K3 T
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. m# m' s. y; C7 YA:2 days. 2天
" {8 t/ z* U- l+ a' V: i9.What are the principle ingredients in ratatouille?
9 e. k) }# K+ J1 o) \4 K; r5 t$ y炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% q$ z9 J- D, J! F2 d* x$ a; ~A:Zucchini, eggplant, green peppers, onions and tomatoes
4 f" w, ^: @: b& S+ `( z: X6 ?- X西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& v$ p5 x2 I3 H, U; \9 v% {; T10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; r! o9 U' a; e( _3 m7 b1 r5 cA:cook food in quantities that will be used up within 20 to 30 minutes.
- y+ t/ a* ^" z& _7 m大批量烹煮食物要在20到30分钟内/ {5 c" J2 i5 M! T2 N7 h
11.What person has the authority to issue a Health Permit?
( N& i: s( Q' G谁有资格颁发健康证(卫生证)。2 |. a0 A, Q3 L( }" p; j. V
A:Medical Health Officer.
6 S# H- ~1 c' J# S" c医疗卫生官员。% O, c# a, o4 T; [
12.For what period of time is the health permit valid?
8 B0 G  {* H: z  S/ G6 b. k- |: ~健康证的有效时间是多久?
* e" R  o, T6 a& D6 u# {' K5 DA:12 months.12个月
1 ^4 e2 r5 V7 O' m2 P, V13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ b" J; @* K1 v% @4 s3 i在食物和饮料准备区,通风系统换气的标准时什么- J/ M( U/ o" l1 e5 r& I8 j2 _
A:08 times each hour. 每小时8次5 Z7 B# m. O, y  n6 |6 D4 C5 J7 ^- S+ h
14。The minimum temperature for manual dishwashing in the wash sink is
# N8 R/ ^& `! X# i/ A手工洗碗,洗碗池的水温最低多少度?9 `( W. D7 v( j5 g) N; H
A:110 degrees F (43 degrees C). 43度9 q% M7 k8 I  L
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 E0 R* p. }6 J4 ?, ^( w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 f" ]/ _2 _+ r# C; }A:180 degrees F (82 degrees C).  82度
* F5 I5 x# q6 H16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. _3 r* L: K- g6 Y7 P
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); E1 t8 l9 n0 a. _
A:en papillote.  法语自己理解! W; I2 I6 Q1 L, U2 x& N# A/ R; B; a
17。Wing or Club is considered a
9 i" h, `5 u$ j翼和CLUB 被看做是一种...
( Y% H( m5 O' A' L. _& g5 QA:Bone- In Cut     带骨切: i5 Y1 E& F# X# ?! |. J. X
18。New York is considered a   纽约牛扒被看做是一种/ o* L( P' V4 n, e, N4 W. U# l& _
A:Boneless Cut     无骨切
  j* |* o9 `( U) w5 F19.In general, a court bouillon for freshwater fish will contain3 S- m! h" \$ o* `9 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
- z* D# f5 |! g& Y: s0 NA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 V8 s8 Z" g/ f/ b) l和做海水鱼同样数量的调味料和香料1 R0 b1 U3 A2 Q: U; r( G' `
20.Anise is very similar in flavor and appearance to8 U+ _8 X. j/ _0 R4 h( L. @
八角和下面的那种原料有相同的味道
/ Z" Y# C+ h0 |( t5 c3 d$ _A:fennel  茴香
- _, l' p5 s- ?6 `  E6 |* Y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( n1 e2 W' K: c; [6 x9 u
下面那种原料更像大葱且有平面的叶子! R# U& D+ m. E
A LEEKS  似蒜葱 (这边人叫京葱)! m$ p' g3 L9 ?% L2 n$ J% O
22.Which of the following cutting shapes refers to a small dice5 h+ r5 f% {% i  V0 ~; }- J- Q; |
下面那种刀切形状指的是很小的粒(末)+ M  R, p4 A/ i: p3 {
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 Q1 a9 ~! {9 v( K  h" m2 Q" M23.Oil is added to the water for boiling pasta in order to9 Y: p1 u9 u3 Z. u% L& e$ G4 f
向煮沸的pasta (意大利空心粉 )中加油是为了  m' t# h6 }/ s& b7 t
A:prevent the pasta from sticking and to minimize foaming action.. M9 m9 x* |4 s; J1 H
防止面条黏合并降低发泡。/ V7 c1 q# a& w9 ]6 }/ z
24.Which pasta dish features pine nuts and basil?: q6 a& P' _& Q8 d9 Z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ h8 A5 \  C/ p4 p7 ]6 TA:Pesto.一种绿色的意大利面酱
1 L  ?+ J+ |/ _) a! e. @- ?& Ehttp://www.tianya.cn/techforum/content/96/563836.shtml( a( X  l- `' ^/ G" O3 c: G( U

* V5 i" x+ s2 ~* K' e25.Which of the following is a spring vegetable similar to spinach?) Y. [7 Y" ?' l, H  {& J0 f1 f
下列哪项是一个春天的蔬菜类似于菠菜?
5 c2 v3 X; G! u/ n8 C4 o1 |: nA:Sorrel. 酢浆草。
+ t$ ~5 T* e: x( J2 rhttp://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+ b9 g6 g' w  L' ]. @3 @+ O
哪位厨师最早带来高水准浮夸的美食& t; Y% s5 n3 }9 ]
AAntonin Carême 人名 安东尼·卡罗美7 R6 J+ j0 \0 `+ \( e5 u- _
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ _- F" t% `8 L) W" z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ o/ D  D: Y6 jA:Cast-iron stoves         壁炉
/ }* T8 V  {4 Uhttp://www.usstove.com/products.php?id=6
/ `  ~# Z- q7 x# \) i0 U4 Z# |) U, q1 Y% R6 G  A- q) e0 |
28.The French term used to describe the roundsman, or swing cook, is:
5 q$ d) M4 l5 @. N! h* ~6 ?  n法国术语,用来描述roundsman,或摇摆厨师是:
8 k0 k7 D- P7 r+ h7 u# N% q. [A:Tournant   图尔南1 L( J* K1 _( t7 l( i

0 Q' M. b2 c3 G" i" l7 ~: R29.Another term for the wine steward is:
2 D1 I9 I2 n5 c. N' k葡萄酒侍酒师的另一个术语是:0 U+ ~) {- f, g5 x/ n
A: Sommelier 侍酒师
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1 F7 p  l/ H  [3 U  I! l30.Molds, yeasts and fungi are examples of a:+ Y+ l' z* C5 s1 C# f
霉菌,酵母菌和真菌是一个神马例子
* J0 k9 m3 \/ FA:Biological hazard 生物危害3 V6 S. ~: Y0 U$ u- _
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 W$ z( ~; J5 u6 Q) @* Y; h; R6 m1 B根据加拿大食品检验局,食品的危险温度区在多少之间:, d  D. R& e% K# [: F6 g
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:5 O& c& O; G. W0 e1 N
所有细菌生存需要以下哪些内容:
1 R' b' u' K. D: R# e+ a# nA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 l% n2 t% Q# {* r6 Y2 g; B
/ ?7 A( A/ ~& p) B33.Which of the following correctly represent critical control points in a HACCP system?
' i% f0 ^: E( \( G5 s5 H以下哪项正确表示了HACCP体系的关键控制点?" Z& v* V2 Q6 u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 g: ?  G* L$ {) J  ]. S! Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ f! f. u5 l, D  W1 F. v+ v  o9 L: N0 s+ J
34.Which of the following is not an example of a carbohydrate?  u3 a- X' n1 ?: W. q7 r
下列哪一个不是碳水化合物的例子?' B; ~  D8 C. d3 w
A:Essential nutrients 必需的营养物质2 k- d' ~0 j; f( ?' s- I8 C5 L$ c' |

; h$ q3 b. R7 ]35.The process by which a liquid fat is made solid is called:. w, ^" f- i9 b; h: E$ A2 w6 |! i8 J
液体脂肪做成固体这个过程叫什么. Z. o- X$ C5 \( n
A:Hydrogenation  氢化
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+ f' d, q0 {7 v36.Which of the following is not an example of a fat substitute?3 C# M, u4 `! R- F
下列哪项不是脂肪替代品的一个例子$ \# F7 l$ P. u" ]+ K
A:Acesulfame K  安赛蜜K表( k. m; ]& C. h. S. `* p5 c
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37.Health Canada requires that a product labelled "fat free" contain:
; m9 B# B! e- ]) q加拿大卫生部要求的产品标有“不含脂肪“包括:' u$ ~4 ~+ [! m7 U$ z: L( }* Q& S) Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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1 t1 ?% _3 t+ K38.Which of the following is not a problem associated with converting recipes?
/ a8 ?/ E* d& ~2 g下列哪项是不相关联的转换配方问题?; Z2 z5 X- F1 r. s$ U
A:Unit cost 单位成本% Z# R! _$ }2 K& e- a9 Z# R

" `; a0 `3 }5 M2 B; Q  }39.The condition or cost of an item as it is purchased from the supplier is called:
$ f& r: F; `/ X% t7 l从供应商采购的物品的品质或成本叫什么
8 j- K6 @* U1 n3 _: v# kA:As-purchased cost 购买的费用$ L% Z; s0 v# L- w# }  C/ \6 d
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 h2 i! V6 c" X  J/ r0 P  o在新货到来之前用于日常所求的必要库存量叫什么& q0 z6 {# F+ p2 x/ r5 _
A:Parstock 基本日常最低库存) h& U8 M) y' @

& @& ~2 K; Z( B% H1 J4 E+ B41.Which of the following abbreviations is used to describe the proper rotation of stock?
( x* {& Y! ?/ d+ L& e下面那个缩写是用来表明正常库存流程?# w+ x3 e5 c: n1 O& q$ U! b
A:FIFO=FIRST IN FIRST OUT 先进先出
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' |( i( L- ?: K4 G7 @% E% e# @42.Which of the following knives is used to turn vegetables?* L1 }7 t4 `$ \
下面的那把刀是用来打开蔬菜吗?
3 q3 J& h" b/ K. W2 ]+ @9 T/ E! sA:Bird's beak knife   鸟嘴刀
: S% R, G  g0 p: Y2 p9 ]6 N/ W7 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. D9 |. {5 b2 y) M/ I  }
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43.What is an instant-read thermometer best used for?
) u/ H' _5 M  i6 F  D  |即时读温度计最好用于那方面?
/ {5 |2 T, }: oA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 U9 _; b/ \' x9 Z  ^9 ?+ o; o( _# K2 |
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 I, p2 e0 p! @' b6 K8 x
A:Cast iron 铸铁
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; m4 A! t# Z! c, v2 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& Z  |* f( a2 V5 ~
哪件装备下面有一个可移动的碗和一个S形叶片?
( Y1 Y" F% i$ P. L& YA:Food processor 食品加工机
5 D" p! o" Y- R! mhttp://www.google.com.hk/search? ... iw=1263&bih=572" l3 R9 L, P" X( i/ B

3 W! k5 B: ^2 s' d. q) g, y  [46.Which of the following is not a rule for knife safety?  S" ^0 g4 f) Q, ^' ?7 v6 q
下列哪项不是用刀的安全规则?4 h2 L$ Q7 B* {+ P, `6 H# J1 W
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ t1 f+ j1 p7 R, W
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 Q: H$ U! p8 O/ d/ |) i) Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 g/ X1 k! L; P: p- C" lA:RondellES 7 q0 Z# m1 P7 U, A- |: J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
3 M! U( r  E0 C; t下列哪项是切成小方块用于汤的装饰?
1 b9 ]# ~6 @3 H1 N8 z' rA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: B% Z: \1 K$ S# J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 {8 y6 d; I5 E: n2 v5 }% D& Y# |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!!——
9 X* n# p1 j+ s, zA:Gaufrette
2 U7 i4 K' j4 V, t$ Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* `. t- D1 m7 {) T1 G  o/ ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* a# J  ~( o8 E( [# eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& B9 f- [6 m7 ~- F7 m& L9 M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( S+ t0 s5 ^  |+ a
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): m+ w4 @8 a9 Q
A:Cilantro 胡荽叶 香菜
" p5 v6 s# f- q# m' Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, V  {6 i  W% V) K- q
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60.Allspice is made from:# i0 u' \* f, u
多香果,  多香果香料是什么
0 I4 G' s; }& T  X9 [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& g; Z# h8 z1 [& O4 x
A:A dried berry 干浆果3 g  X' Z; ~' }  n0 i9 d

1 _/ x! J' w. k+ x2 r6 X! Q# ^: D61.Which of the following are used to make a sachet d'épices?' I7 W/ v" c1 O8 M
下列哪些是用来做香包德épices?1 |+ r1 F* Z: V4 v! E7 C  b
http://www.sachetcatering.com/; z% R% U9 ]8 a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
& t# ^  T( Y* X下列哪项不是酱油调味品的?. U; {5 e3 I7 [3 r6 L
A:Wasabi 日本辣根# _) b# z. m7 k/ W

+ k* a( W$ Z3 z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% V/ Q# Y  I$ ~) t' F& r$ c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:3 d( ]: D" ~* ?7 y
A:Pasteurization  巴氏杀菌- d( Y6 Q( u& R: b3 N1 P

6 y5 p8 d3 [1 _, [! }1 C% c' h64.Which of the following steps is not the correct procedure for whipping egg whites?
3 |; L% c5 m6 e: J下列哪个步骤是不是正确的蛋清搅打程序?
6 @2 b3 ]* i" vA:Allow to rest before use. 允许休息后方可使用。
3 k4 t. w" i! V8 q. G' _. o* m7 v' W- {* l6 A
65.The weight of a large egg is between:一个大鸡蛋重量介于:
- e5 A% e3 E# _" s; p- q% n  AA:56g and 63g 56克和63克
3 @# ?% F! [; ^, [
3 z- \6 h3 w/ f; p5 a  a4 Q66.Evaporated milk is a concentrated milk that is produced by removing, r! n2 g  u+ B
炼乳是一种浓缩牛奶 是去除什么做的
$ ]) \0 {- {0 n" z( fA:60% of the water 60%的水
& Y( i  g' \  \1 c, A
$ k' g# Y4 [8 N% y% d7 r67.A method of cooking that transfers heat through a liquid or gas is:
3 q! C/ B* \0 r& s: @( ?8 `; t' ?一种烹饪方法,通过转移液体或气体是:
4 m8 j5 j; U9 MA:Convection 对流$ ?8 Q' r% t, X" e5 f5 w6 U$ }
5 S# j( u& n8 J. m/ S. D, W8 O
68.The cooking of starches is known as  烹调的淀粉被称为
% a, n: [! M) KA:Gelatinization 糊化
1 X' l- A" k. t5 _
8 ?- |. ]8 E' K: W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& i) K5 W2 U" M% ~
A:Braising 烤6 ?5 R" O+ G, ~+ k( a$ {6 a

0 F+ P: T# j1 b0 \4 @  `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:0 ?# @$ H/ J) Y' p
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 p+ D" ?' k1 V) U" F6 g% E
& H" W* H: v+ {  Z
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  U) ?% k3 A/ E
A:Fumet 原汁* k* G5 M/ q$ w$ v. l+ B

8 e" y, x( L! G' n! H( q9 ^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
9 K/ a6 v! e) T$ O$ v9 XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ c) L9 V& o% S' ?* B: `! R0 V. O1 }; h, g- E% v: {$ F# v3 Y
73.Which of the following is a principle not used in stock making?: _: U! l8 s: h3 Y
下列哪一项不是用于制造高汤(低汤)的原则?3 K. B1 n+ i9 J
A:Start the stock in hot water.开始在热水中操作
: d9 F, i: P: S3 N5 Q
8 x+ ^, e2 q. n* h5 A9 a74.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& b" I: G* X# y+ D' A
A:Remouillage 法语熬汤
3 M5 V5 R. k' y7 H+ {# ghttp://www.haibao.cn/blog/post/176242.htm
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