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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。
3 {$ R" I) Y8 P- X- R9 |9 C' u0 X2 V& g0 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。6 V7 m, F# m2 |" m) C$ v4 ^0 k' U$ f8 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) L1 K( y* \2 r2 I$ B
1.Which of the following methods should be used to determine doneness in a New York steak?% q* P5 L; s, p& I8 m" D
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)
3 F% S  X3 X1 k4 U% a3 p( rA: pressure touch. 压力触摸
9 O& `$ N: v" g9 E; T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. e  I3 N2 P9 V4 Q4 c/ Z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
' t, j$ Z6 Q# GA: acid  食用酸
2 j$ q' D  D  M3.Vegetables are major sources of which of the following nutrients?
5 `, f* v- G6 p) k$ |2 `3 V蔬菜中包含的主要营养有哪些
- R' u( L- m/ h1 fA:vitamins and minerals. 维生素和矿物质。
: H! j; I7 R9 [' A4.Cauliflower is commonly served with
6 B1 W/ v# v; q8 e. Q- J花椰菜(菜花)最常见和那种酱汁搭配
6 X8 J( H1 D; U% x/ A0 c- NA:Mornay sauce. 奶油蛋黄沙司
% H4 R( k( H, |, {9 V9 g5.Which combinations of products are found in pie dough?' K5 k& g0 _5 x' V3 j6 ?  r
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; y+ V: _; E9 U. V( J! j8 tA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 U) y8 `: X9 V+ M! ]6The French term for mussels is 法国语青口(海红)叫什么+ X$ V; b% h/ [/ n
A:moules.法语青口,海红
$ @+ f$ o( {  w7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 a, i. v0 _& c' Z4 Y5 t, hA:faintly fishy. 稍微有点似鱼味* n3 x# I6 L) U/ ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 O, T% m- z" Q2 v# S# x
A:2 days. 2天& ?3 T7 H! I' o' h  F3 k. }9 |
9.What are the principle ingredients in ratatouille?
8 T: F1 F. ?1 x+ \炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 \9 [7 {1 `/ ?7 O# K" S; {A:Zucchini, eggplant, green peppers, onions and tomatoes4 r% D# e- Y, [3 c
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' Z0 T+ i  D  J$ c5 {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( Y8 |/ ~, Q; L8 _( @/ \' pA:cook food in quantities that will be used up within 20 to 30 minutes./ _8 |8 U9 }: z2 U4 G( v- L+ y' O5 C
大批量烹煮食物要在20到30分钟内
! h! Q2 a. j% F, z7 _" D8 I( _11.What person has the authority to issue a Health Permit?, n; j5 T# z# J; D- N
谁有资格颁发健康证(卫生证)。
- j0 ~5 U/ r3 h6 F0 S  o0 C5 C8 O4 ~A:Medical Health Officer.
; X: p- t* E# S$ K1 ?医疗卫生官员。! R$ [* W$ s# k1 \  D' t, }
12.For what period of time is the health permit valid?6 H# T8 {4 N& t# M
健康证的有效时间是多久?) x* D# K% H& r. T
A:12 months.12个月8 {6 R- @: h! I
13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ \1 z3 E) y# Y+ v6 z, f
在食物和饮料准备区,通风系统换气的标准时什么, \4 A) |( z$ b4 i
A:08 times each hour. 每小时8次- h6 T9 B, m; a$ W2 ]( e
14。The minimum temperature for manual dishwashing in the wash sink is
. \# V* {$ m1 R+ j0 L& ^, o手工洗碗,洗碗池的水温最低多少度?
4 {! f6 b( j# ?: K, gA:110 degrees F (43 degrees C). 43度
4 k" i% T0 w: ]& }, \15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 Y1 U$ x: ~; G' B用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ Q/ V3 u( ]/ K/ `# h4 ]! sA:180 degrees F (82 degrees C).  82度
, L, G, u( q0 I, L16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 P( k/ W1 Y4 z/ U2 W  D7 R$ P
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* }0 P; |: B3 H, H+ aA:en papillote.  法语自己理解5 E/ l6 s2 d) f1 W3 I$ F
17。Wing or Club is considered a
/ ^4 d2 x& ]* @翼和CLUB 被看做是一种...
+ X$ ~- h! T# S; R+ \- LA:Bone- In Cut     带骨切/ j9 v% H9 T5 d9 m1 Q
18。New York is considered a   纽约牛扒被看做是一种, h- x/ l' t, E; }4 v( _# _6 P
A:Boneless Cut     无骨切% H$ ~4 @2 \4 ^. W, j" l) N6 U
19.In general, a court bouillon for freshwater fish will contain8 l. b% z8 m+ E
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# S  Z2 ?1 l9 U2 [) e' e
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  }; Y" v# v- q# r9 `/ E
和做海水鱼同样数量的调味料和香料0 B2 G! l+ |4 z1 f% `3 b) C9 j
20.Anise is very similar in flavor and appearance to
, c  V' C3 ], D8 o4 M: `0 a3 c八角和下面的那种原料有相同的味道
( x0 y1 p) }1 m6 h6 J! L7 N4 ]8 AA:fennel  茴香
, h' f, W. H$ b1 V7 b21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ a% c# ?! n% S( C1 D7 h5 T+ ]8 X
下面那种原料更像大葱且有平面的叶子! `. v5 n1 [- s1 L) a; Q! Y
A LEEKS  似蒜葱 (这边人叫京葱)# D* c$ g. S( k, B% [; U
22.Which of the following cutting shapes refers to a small dice
6 `) `5 O2 k+ n7 x/ r下面那种刀切形状指的是很小的粒(末)
+ N7 o2 x  Q4 F  Y# @6 GA:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 v2 u8 k# m+ D9 [( k; T1 z! i
23.Oil is added to the water for boiling pasta in order to, o  Q. Y3 _% B/ s6 D$ b
向煮沸的pasta (意大利空心粉 )中加油是为了
  @8 a* R* P, P" qA:prevent the pasta from sticking and to minimize foaming action.
6 U& V. S0 y1 U! p2 r3 I防止面条黏合并降低发泡。* j% i* P3 ?' z9 i( }
24.Which pasta dish features pine nuts and basil?3 c! d$ a: }$ c4 M8 d+ G: I6 X+ U
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 {/ W: K0 I7 l, ?1 P5 }
A:Pesto.一种绿色的意大利面酱 / R0 a6 \0 j5 x$ I
http://www.tianya.cn/techforum/content/96/563836.shtml9 n  n- ^& _, ^* E

! g1 `( `2 s5 X7 n7 c25.Which of the following is a spring vegetable similar to spinach?
9 k8 @3 U* d  S' T' Q下列哪项是一个春天的蔬菜类似于菠菜?
7 Z! I2 P. G5 [5 D% s9 Q1 nA:Sorrel. 酢浆草。
. e. e' [6 N+ P5 c% U+ D* lhttp://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:( T, Q# E: |* i2 G
哪位厨师最早带来高水准浮夸的美食
4 m* p4 L) w: n% X! k0 AAAntonin Carême 人名 安东尼·卡罗美
9 i1 {/ c, Q1 H5 z- E
- h  F+ b7 {9 P2 K$ z% g5 h  K! \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 R" R( @/ ]3 h* n2 E) Z0 r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: u% q/ q* `% w8 EA:Cast-iron stoves         壁炉/ t+ G# j# i; M* B" N
http://www.usstove.com/products.php?id=6# [6 n: ], G4 A6 W2 G

7 u0 Z5 ^1 N- U! y' S28.The French term used to describe the roundsman, or swing cook, is:
( Z. M7 C' F  j法国术语,用来描述roundsman,或摇摆厨师是:, @  W+ I2 W$ U$ E9 I$ j+ Z
A:Tournant   图尔南
# {$ l' m: ^% c% l
9 `' m% k4 F5 ~& G) l8 o3 t! C% x29.Another term for the wine steward is:: _0 I9 a0 a' W9 b0 [# h9 j
葡萄酒侍酒师的另一个术语是:
1 Q' c% \1 E0 c  @A: Sommelier 侍酒师
4 H$ I1 D- B9 i2 w3 {, r  ^- f) |8 C3 U+ M( q
30.Molds, yeasts and fungi are examples of a:! N0 C7 f- A; x
霉菌,酵母菌和真菌是一个神马例子
+ r' M! e, d& J# UA:Biological hazard 生物危害
! j% F0 I, ]2 Q8 {7 d
( x+ s( f  b3 |* r. G: o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 `/ |  [+ ]" N
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 n3 n4 r" I/ W; {4 t: {  G# m3 GA:40° and 140°F (4–60°C)     4-60度
0 S  a# \# r& g1 z7 v$ N
- r6 L$ ?! \" _  s8 W; q32.All bacteria need the following for survival:
5 a# }- E1 u3 b! a2 F( X7 i+ X所有细菌生存需要以下哪些内容:6 F2 ?+ \! G0 |9 d2 v! x' _! F) `6 w8 ~
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
2 i- `. {$ Z$ F" p7 q0 {0 j; c- Q
: g) x# X2 Z: i: I" m33.Which of the following correctly represent critical control points in a HACCP system?
4 z0 q) I* K6 {! i6 ^/ N6 L% K* s4 T以下哪项正确表示了HACCP体系的关键控制点?
% M7 K/ _# Y- n( X, m. hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 `* Y: ^6 T- Y2 |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 d: K! n' B5 B, N" x

' G; s( q% H+ M5 Q34.Which of the following is not an example of a carbohydrate?' q3 Q8 a9 W7 j5 Q' r; g% K
下列哪一个不是碳水化合物的例子?
; w% M& }% {' F' g; ]A:Essential nutrients 必需的营养物质9 C6 N' u7 B- S% j

2 C: B, j! C( U" _35.The process by which a liquid fat is made solid is called:0 b2 A4 n# b' Y/ q( ~# f+ W
液体脂肪做成固体这个过程叫什么
9 q3 ]) D( l' g8 @$ _, E4 aA:Hydrogenation  氢化
0 ]+ M/ y) L; `% P& `
% K  R( F% |; K# @% ?, Q36.Which of the following is not an example of a fat substitute?
0 |+ X& _8 \( C9 w3 l4 C下列哪项不是脂肪替代品的一个例子$ j) g' C. `# `9 k
A:Acesulfame K  安赛蜜K表
2 S$ u. W1 \8 p( O1 N- Y5 A
1 q% l9 T; {; v2 N* c- q37.Health Canada requires that a product labelled "fat free" contain:
( K5 v+ H& S8 ?; m% J' E加拿大卫生部要求的产品标有“不含脂肪“包括:
" o+ P; G  s3 hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# E$ O( W0 |5 M3 ^7 W; ^
8 `. e) _9 {: a
38.Which of the following is not a problem associated with converting recipes?. H( w, A& U1 }0 J6 Q" @, O
下列哪项是不相关联的转换配方问题?
# D: F8 }; J6 A) y) ~3 NA:Unit cost 单位成本5 u3 u0 H3 o& x, H: R" B0 j( P
$ m( M; e8 u. }1 ?
39.The condition or cost of an item as it is purchased from the supplier is called:9 c+ z' k1 V, X
从供应商采购的物品的品质或成本叫什么, x8 u( D$ v7 r6 c6 w- |- {
A:As-purchased cost 购买的费用
; R$ k+ W. u# z7 P( `" A+ e% [) N, L- U; ]) i# t" _
40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 W0 j3 A/ z  _, R在新货到来之前用于日常所求的必要库存量叫什么% W& ~  c- K" _
A:Parstock 基本日常最低库存
* F4 n! X- z" q* l2 L
- _/ {5 g- ~' y) @: x* w41.Which of the following abbreviations is used to describe the proper rotation of stock?
) F- R% R* s  o  p; w, H/ G' Y) h下面那个缩写是用来表明正常库存流程?0 ]2 j) J: f, Q. Y6 c% O; c' I
A:FIFO=FIRST IN FIRST OUT 先进先出( \, m) ~' j: S9 L$ P8 C
+ q2 M4 [# ~8 U
42.Which of the following knives is used to turn vegetables?
& A6 ]& u5 l# H- ^! X7 L下面的那把刀是用来打开蔬菜吗?
( \) Y1 A6 B+ o2 \A:Bird's beak knife   鸟嘴刀$ v7 _( j) X9 L! @
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- K2 ~. [! }& r2 k! P  ]& r2 r9 y. G: @$ `! {
43.What is an instant-read thermometer best used for?( M4 l0 b# T9 T
即时读温度计最好用于那方面?6 H5 t9 x5 b5 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
. B1 Z  k" `4 }2 V7 L4 I3 R- E7 R" y3 g$ ?7 i+ `! E  ~. d1 j+ i
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 ]' m( r1 {! T7 w' a
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 I- }/ k7 b8 i$ z  H
A:Cast iron 铸铁1 t: q9 e& c9 A  z  [! ^' o
. B& V5 f8 N* y: F$ g& x
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 x- m5 K8 t, l2 y; {* i6 i0 ?
哪件装备下面有一个可移动的碗和一个S形叶片?
8 J5 Y9 R! j" \A:Food processor 食品加工机
! s  D; O. Y" P% Nhttp://www.google.com.hk/search? ... iw=1263&bih=5728 ~7 d- m/ k3 c# B5 C, I) b* M
8 H! d# d, v2 b5 K3 e# O0 v9 Z1 [) Y& Q
46.Which of the following is not a rule for knife safety?
3 Q3 r/ q5 f4 P& h9 R8 i7 o下列哪项不是用刀的安全规则?
+ V/ R% y  r4 t9 G5 ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 I; f. l. F" L* ^9 Y, D) y) t
; x7 E2 F8 M' I# ?$ G+ }
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ K4 u$ J/ l+ Y% j+ D+ M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# S$ d9 K% ?, w9 Y2 J- ?; ~5 v
A:RondellES " a5 }" j6 R  {1 v: [% U' I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 O$ o$ x5 c# m, L7 c8 q) v  X' z. K9 s; Z5 `
48.Which of the following is a diced cut used to garnish soups?& U/ I" ^4 x' Y6 m4 X
下列哪项是切成小方块用于汤的装饰?' v0 K6 ]- _( x$ x" y+ c' d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 ^$ y1 \+ D7 ^9 u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& A  G/ D6 K4 F8 D
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!!——! k5 L5 F6 t9 Z+ N- K+ i
A:Gaufrette
$ |/ r6 }6 g  g7 k3 V$ \' l) G* S7 Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 {7 m6 U2 D: o: ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 b9 W# s, j' h1 e2 S) t
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& B5 M! C; r* B4 |2 H4 y5 }

7 Y) f# t2 ~& H/ g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! r" P# D+ v+ l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)
: f! q2 Q# [' D9 o9 O, gA:Cilantro 胡荽叶 香菜
0 n- o. X2 H" ]* Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 F( S! q" N" _& ?* T3 ~: p60.Allspice is made from:4 v; X# Z5 Q' q- d8 J
多香果,  多香果香料是什么; P: h8 k( S: ~! K; g5 ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ R. r$ o0 ~$ H
A:A dried berry 干浆果& }7 }! R+ z1 D

& ~* H- H& B, V5 t" `" P1 G61.Which of the following are used to make a sachet d'épices?
( G+ U1 k' D; ]9 c下列哪些是用来做香包德épices?. a% w$ ?! w2 J+ F: V3 _( u
http://www.sachetcatering.com/
) Y- Q! j& Z+ W: t( cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 q( @5 O: _4 E& T# L+ y/ I
6 T4 B+ J+ G0 ~: V5 ~" P" E: M62.Which of the following condiments are not soy based?
% ~3 ]4 X* ?9 P下列哪项不是酱油调味品的?
" Z" j  z' p3 t, IA:Wasabi 日本辣根# o- u3 a5 c& e) e8 T/ @3 Z
) _' e2 ?& D8 _6 D9 o% j
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 Y. o% ]8 a! }" |  s% a! m+ G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:6 G: A+ g8 Y1 j; m$ B3 Q
A:Pasteurization  巴氏杀菌
: N6 I( U! {9 f  i# G2 t9 ~4 r( S- D" O9 s: U+ v1 Z5 f/ }. j
64.Which of the following steps is not the correct procedure for whipping egg whites?& ~7 U8 _# H% z, X" r
下列哪个步骤是不是正确的蛋清搅打程序?
* o( K' ~7 ^; v# H" c* [A:Allow to rest before use. 允许休息后方可使用。. e. J; \# J. X& Q6 ~- r
. e- D1 T4 O0 R2 ?' M: T4 ~
65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 x0 J! j% x% Y& wA:56g and 63g 56克和63克
$ R. B; g: r; m3 F: m2 `# b# J" F9 T! g# i# W" M& j
66.Evaporated milk is a concentrated milk that is produced by removing: @3 `* G( i7 d) w" k
炼乳是一种浓缩牛奶 是去除什么做的: s. d5 O# O1 o% `
A:60% of the water 60%的水* w1 _# t0 l. \# G& E

! J9 i# d5 A2 D0 R; ^6 |67.A method of cooking that transfers heat through a liquid or gas is:
5 P8 |, M4 S' o一种烹饪方法,通过转移液体或气体是:
) W% W" j' H) [" A0 N8 Y- \4 kA:Convection 对流: Z1 [. `# I# S, f3 @6 e

$ U( f  v( `0 Q( J68.The cooking of starches is known as  烹调的淀粉被称为
, M3 ^, U5 F, C& vA:Gelatinization 糊化1 ?, x3 a% f& |- ]

( W( [% H9 r% }: l+ T" A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ C! n  I2 H( Q! J. n0 v& v* A* GA:Braising 烤8 V- I) w+ r( H$ A
9 ~: m6 c8 r  m5 V+ H+ F
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:
& s% w' v5 n9 ^$ x, S7 }9 D% PA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& ~9 n+ A. |$ _" G6 P' ?) r4 W; k5 g0 s: B0 R% D1 D+ Z) s" Y
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 `( x0 u5 E% j2 N8 J( W$ K
A:Fumet 原汁! _! S% ^- c( {- I+ E

/ k7 T, f" N  g4 M9 ?$ \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
; N- n  i' y. Y, @' ]0 EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, ]7 E$ W& d8 R1 \/ [' K4 ]

$ w9 `" }! {  s  |6 J" Z8 @73.Which of the following is a principle not used in stock making?! P; I5 ~. W6 j5 a2 o
下列哪一项不是用于制造高汤(低汤)的原则?  K5 Y! y: U- |) P" E) t4 ?
A:Start the stock in hot water.开始在热水中操作
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74.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
9 q) P: n; }; Z, c; BA:Remouillage 法语熬汤
$ x8 k0 [+ n' U9 p+ y% \  Y" shttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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