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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。
0 T" l) ?5 T% L6 H
# W% {$ ~4 M4 F1 w" c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 m$ B9 W$ @# Q: \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
3 D( o: c' i$ t/ d- C) O1.Which of the following methods should be used to determine doneness in a New York steak?6 y' a8 }; b+ h$ Z0 A
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)
0 R$ {: R6 j& k& r0 F# U" L9 qA: pressure touch. 压力触摸
2 E! X! O. M) j5 e8 @% R2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! Y8 k, P9 d: w' B+ Q  y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
  {. t3 e2 O* N9 RA: acid  食用酸
+ u+ D! X7 p) K6 ^8 K  Q3.Vegetables are major sources of which of the following nutrients?
6 \# a. i: v% _; M) R蔬菜中包含的主要营养有哪些7 J  H  x2 d  r- o) R, x
A:vitamins and minerals. 维生素和矿物质。
" D$ I4 @. H! [" r4.Cauliflower is commonly served with
5 q' ~& |8 [3 S* C花椰菜(菜花)最常见和那种酱汁搭配
/ \& Z6 d  d& e9 K5 B/ gA:Mornay sauce. 奶油蛋黄沙司3 T9 v& P+ v/ `
5.Which combinations of products are found in pie dough?7 f. W( h6 C, n  ]: z2 q  |
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  X. H& z- h$ y% WA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 c6 |: z! Y, o$ w3 Y# Z# v0 ?( m6The French term for mussels is 法国语青口(海红)叫什么, H, N# ~7 [: U5 C; s
A:moules.法语青口,海红
; |5 p5 u8 J& R/ u7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: x- o& H" |2 o0 ZA:faintly fishy. 稍微有点似鱼味
9 Y5 I- m4 D% u# S3 Y. G8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! y" x1 U- }! E& H  E8 BA:2 days. 2天! Y/ {. H- ?) A& p
9.What are the principle ingredients in ratatouille?
+ N1 ?# v4 d: c' k* E: {" p' w' N' A炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  v# W& w; c/ H& f
A:Zucchini, eggplant, green peppers, onions and tomatoes
/ Q# l- j$ q7 L0 @/ \8 C西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ a/ y6 [/ T. Z2 A
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( o1 C) D! U5 x5 z: O& t
A:cook food in quantities that will be used up within 20 to 30 minutes.
" W3 Z) S/ H- Y, S# Y! o5 Q大批量烹煮食物要在20到30分钟内& T. ~# i% p' I5 U4 s1 M
11.What person has the authority to issue a Health Permit?
4 Q. F5 M, F2 Y# S1 {谁有资格颁发健康证(卫生证)。2 ~: ^- q2 T+ i. Q' m+ T  i  c% I
A:Medical Health Officer.
- _/ `6 R( ^; {) X6 S医疗卫生官员。; E7 d1 Y+ c7 {. a( `8 J1 \. S
12.For what period of time is the health permit valid?: P# ~$ F* s, X' \
健康证的有效时间是多久?
6 H/ p" P' u; }9 UA:12 months.12个月
5 X! V7 X; P; b( z0 O13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 K5 Z/ L5 R" X7 [3 @
在食物和饮料准备区,通风系统换气的标准时什么6 W* O" ^; x  D( {. f# A
A:08 times each hour. 每小时8次
6 V: Z3 t( s0 j5 \6 W1 M  d4 q14。The minimum temperature for manual dishwashing in the wash sink is
* z1 }+ ]( g. O# W; }" K手工洗碗,洗碗池的水温最低多少度?7 \4 D4 n0 ~5 a, A# Y
A:110 degrees F (43 degrees C). 43度8 @1 {4 c1 n2 q* M% \) R. X9 G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: r! U# [  N  g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- V0 C7 v1 O+ s$ N8 Z8 ^
A:180 degrees F (82 degrees C).  82度6 ?( L# B: B) n$ C% {* r
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& K1 Z) W+ g6 v2 L& ~% K5 r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  w: s- e% ~. qA:en papillote.  法语自己理解
, ~+ M9 s) E5 Y$ l17。Wing or Club is considered a0 }9 a9 y: k$ `* \. T
翼和CLUB 被看做是一种...
7 l  F/ V8 S3 h: U+ [A:Bone- In Cut     带骨切9 M" E1 a% `+ ?) C
18。New York is considered a   纽约牛扒被看做是一种
7 d# e% P7 e3 t; Q: I) Y6 kA:Boneless Cut     无骨切
' Q$ A+ x" H: f: g) w19.In general, a court bouillon for freshwater fish will contain! U# O  b8 o. C0 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
+ @9 c: u: w$ F2 P% `A:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 w/ r. G6 ]/ w( `* U3 i8 ]
和做海水鱼同样数量的调味料和香料
1 S/ z+ a  p  x20.Anise is very similar in flavor and appearance to
( c$ r, R% e2 `! A1 W: O八角和下面的那种原料有相同的味道) `% S. g2 u: p* U9 w% z
A:fennel  茴香
5 c4 O8 a4 f* {; I; ~  E6 E; C6 T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( S0 |1 V& {# B) z8 r
下面那种原料更像大葱且有平面的叶子
- N' G$ M4 n& W8 {" PA LEEKS  似蒜葱 (这边人叫京葱)
- J+ |5 F9 x/ U22.Which of the following cutting shapes refers to a small dice
+ ?7 F: I( E' N* A下面那种刀切形状指的是很小的粒(末): a9 o: z% C$ M0 F  i  S0 E3 @
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. x9 Y2 H# W" J6 a
23.Oil is added to the water for boiling pasta in order to- {- w% A5 Q, [7 q
向煮沸的pasta (意大利空心粉 )中加油是为了7 f- I4 b) Q! X- M
A:prevent the pasta from sticking and to minimize foaming action.
# V) n3 T+ D8 V/ \  E4 ?* Q  Y, N防止面条黏合并降低发泡。+ j: j1 o) ?+ `; N3 O& `4 _
24.Which pasta dish features pine nuts and basil?
( _+ k5 `; o- P1 n% ~/ @+ r下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  r% f( \( Z$ f' x- c( h
A:Pesto.一种绿色的意大利面酱
  f- N; _! C& A! E) jhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?3 t" H" ]- @7 l& S! d: F' z
下列哪项是一个春天的蔬菜类似于菠菜?+ \" [% e- O% M
A:Sorrel. 酢浆草。( C' y; O/ v7 S/ r. ~$ v
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
鲜花(33) 鸡蛋(0)
 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:# e4 M- f) o! v
哪位厨师最早带来高水准浮夸的美食
$ r4 A( M- @" Y# ]AAntonin Carême 人名 安东尼·卡罗美
" k% m! T4 h( Y2 Z3 C# d3 v
' Z/ q( A1 {8 h! [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 f1 e' Z; e' I3 P# b8 ~! b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 Z. l  z/ _! U0 f) TA:Cast-iron stoves         壁炉: U- @: t* W- i) }# v) n
http://www.usstove.com/products.php?id=6
+ n( b: Y6 T" F3 ]/ K" c" X9 {5 }* }  }* n& o: {2 E* j
28.The French term used to describe the roundsman, or swing cook, is:4 i' U% h. x/ W2 n3 h1 R$ X
法国术语,用来描述roundsman,或摇摆厨师是:$ U! ?# i- ]0 E/ k/ |5 b" [
A:Tournant   图尔南
; ^- T6 [3 e+ P$ l: J( e
! j( k1 O4 h  O/ w29.Another term for the wine steward is:
7 [: ^; [8 ]0 l- p6 |/ Z4 O+ |' y葡萄酒侍酒师的另一个术语是:1 g2 Z7 R8 r2 o, ?6 L, G8 p
A: Sommelier 侍酒师; x3 p% q3 S6 h$ x. R- A4 D" ~; ]" p
: J4 U! H1 ^- V- V4 r6 [  l
30.Molds, yeasts and fungi are examples of a:3 a; B% R: a" n: U! P( C
霉菌,酵母菌和真菌是一个神马例子: N; e0 t8 J) j) X5 k& C
A:Biological hazard 生物危害
9 N  m4 H2 j9 o, A- X
9 [* B# O- l4 }$ {2 F+ c/ y( {  U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- P9 j/ _: v* u根据加拿大食品检验局,食品的危险温度区在多少之间:
% n! i# Q& P' V; e  |A:40° and 140°F (4–60°C)     4-60度5 W. c' D  c, _+ ]* [2 g

+ h4 r" I- b  N) _) P. z32.All bacteria need the following for survival:
# x. s! j/ f" Z: p" [' L6 c4 A+ x5 Y% E所有细菌生存需要以下哪些内容:, |/ |  u3 r9 H5 w! q1 H5 W
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& `2 [" K: v; g& \: x

; m7 V; w8 n7 m, F$ e33.Which of the following correctly represent critical control points in a HACCP system?$ Q; {+ Y3 q  T' R% R' G
以下哪项正确表示了HACCP体系的关键控制点?. l4 N  [- \; p9 @2 D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, K1 B5 E9 ^. r) W6 \食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' g; B, o- D% ~+ r
! B2 n1 K. D! i7 w) e* U7 d34.Which of the following is not an example of a carbohydrate?2 ]8 |8 G+ Q, w9 a: {
下列哪一个不是碳水化合物的例子?
% p- W: x4 K0 T4 Z5 w5 @A:Essential nutrients 必需的营养物质2 U# _/ [. K! t' w5 \  E

( N; U# }) ]: C9 y3 N# ~35.The process by which a liquid fat is made solid is called:3 M* c8 e: w& w2 y% O5 E/ R- [
液体脂肪做成固体这个过程叫什么
7 d  `7 E0 l& f) b: I6 lA:Hydrogenation  氢化3 u& F0 Q0 Q. ^. X# Z1 @

% J3 r, w7 C+ N9 H- ]8 B) I! m$ Q36.Which of the following is not an example of a fat substitute?4 B# ?+ k/ ]4 a, t) D$ v( k
下列哪项不是脂肪替代品的一个例子( M, W# |$ M0 Z4 A2 V2 t2 Z, I
A:Acesulfame K  安赛蜜K表* }7 K1 H% }- P: Y
3 V0 z  V# N6 y1 p$ M% W/ {
37.Health Canada requires that a product labelled "fat free" contain:5 Q5 |9 \9 x! q( l
加拿大卫生部要求的产品标有“不含脂肪“包括:$ _. `& G# l  b* W; J  ^4 H& b  C* E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ K, j- K2 i& G% g

4 M/ i8 Z; ?9 D, U& y7 t38.Which of the following is not a problem associated with converting recipes?$ f0 k9 C' x. {/ K; Q4 m0 p
下列哪项是不相关联的转换配方问题?
: g' T$ u- P# E6 A& d* s6 DA:Unit cost 单位成本
" O, L$ v/ e% a4 Z( i5 Y9 y- Q
& _& d( J$ n/ j; k7 V+ f  }39.The condition or cost of an item as it is purchased from the supplier is called:" W1 r; V* K; n- N& Y7 F
从供应商采购的物品的品质或成本叫什么" O% V0 T8 v. ?* K, C0 B
A:As-purchased cost 购买的费用2 r$ @- S' l- n/ O9 x
9 z5 g7 t1 a0 E% O7 G
40.The amount of stock necessary to cover operating needs between deliveries is known as:' h3 a+ t" J) D5 ?+ L2 A4 k8 n
在新货到来之前用于日常所求的必要库存量叫什么
+ H) a6 U7 ^) R& r% B. i5 FA:Parstock 基本日常最低库存, f% _  O( x9 ~- ?; C4 w+ H  V7 G' h

9 ^# z$ P8 @/ |" y* x/ ]41.Which of the following abbreviations is used to describe the proper rotation of stock?1 t. b8 L4 I5 Y) w8 o
下面那个缩写是用来表明正常库存流程?
$ ^3 g, u% S* d4 p# Z" fA:FIFO=FIRST IN FIRST OUT 先进先出
& P9 P' h5 |( J4 n: A1 J
3 v4 x. {, ?4 A; U42.Which of the following knives is used to turn vegetables?
7 q0 Y7 [& h6 Z; e下面的那把刀是用来打开蔬菜吗?: N9 g7 M% t, A( h
A:Bird's beak knife   鸟嘴刀1 t# O2 U6 Z* {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 A. X# @( F+ a6 e  z* {
* n& [$ Z9 ^7 L. g1 H) U% R' S43.What is an instant-read thermometer best used for?
1 S. y1 S3 f6 t9 W3 A即时读温度计最好用于那方面?
( d4 A# ^% \- v2 d, OA:Checking the internal temperature of a roast 检查被考物品的内部温度
( v4 {" e* K; R$ _) D% P5 b3 D. Q+ B& i2 S' p! ~: C
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 `# B$ e0 s) v2 e  ~! [6 |6 t: s下列哪些金属材料受热均匀,通常用在铁板而且非常重2 |5 y  ^$ `  L. G8 h% @* U
A:Cast iron 铸铁
- r% h$ l* E/ A0 S6 E  `" F4 B! y8 H) G+ F8 b
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, {1 ?: D( D9 n: [
哪件装备下面有一个可移动的碗和一个S形叶片?
1 S6 ?7 O0 D. H7 kA:Food processor 食品加工机( j0 s3 }- J) d+ S( D
http://www.google.com.hk/search? ... iw=1263&bih=572
0 u; G; J  l/ m2 N2 q7 S3 O
, b& ?) f1 R+ Q  f46.Which of the following is not a rule for knife safety?
( M% q% V+ E; P1 ^6 R  ~( d9 Y! j6 M下列哪项不是用刀的安全规则?
" A/ V  J* I# w& c/ }/ R% @3 bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 X. a6 \& n. R% b$ C# x0 O
( h9 t- |8 J. M6 T7 u" t1 z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& q- }$ \0 j1 q& p
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 U: b4 G! t# F, F7 H- E$ c
A:RondellES
. H! p1 O  h2 k+ Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' d" v* |( t' z1 m2 O$ F( ]8 i1 f

( l: D+ U& M! N. R% k! c% u) I48.Which of the following is a diced cut used to garnish soups?/ Z9 y0 g. f  F# x$ G" y
下列哪项是切成小方块用于汤的装饰?
# s1 ?$ K0 q# W5 iA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ \/ Y  q0 o. Q# s7 ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% ^* ?, z9 q7 @2 @7 X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!!——
, b% v" g0 f: c$ v6 f/ c' J- TA:Gaufrette 3 a1 O9 L" |' S0 W7 P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! z) p, f  [+ p9 w% g; j3 c0 z% Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, ?: ?# _* \7 c0 o! b; k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 o' O0 g1 E& X5 u1 P' O- b

( `. Q4 i7 `1 [# ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ i0 a% k2 E- t- W, U
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)
7 v* l% e6 e. e- k2 KA:Cilantro 胡荽叶 香菜4 b7 [; j6 i7 X* |8 l( h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 l' D% Q! C+ Q7 R
  _2 p. k! E- U- U  L60.Allspice is made from:
8 ]# t0 T! B: x7 V' q 多香果,  多香果香料是什么
7 v4 F/ J8 m. O9 E- khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! [" q* \% W* M
A:A dried berry 干浆果
8 _3 y, V& v8 `5 {
1 x& ^# l/ q3 F, i) Z5 I61.Which of the following are used to make a sachet d'épices?
8 |+ R! J2 H8 a# A# E1 S/ @下列哪些是用来做香包德épices?
7 x( w! b2 \6 ghttp://www.sachetcatering.com/
- e$ {& @" X% ]2 \$ KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. t* F' e" P/ v( S  z3 W
0 \$ d: @, y4 Y& ^2 `. ~( t62.Which of the following condiments are not soy based?. _: I1 d6 S  U* F% u
下列哪项不是酱油调味品的?
" f* L1 _# ^- M7 Z# iA:Wasabi 日本辣根
8 w- Z+ u3 o& g4 K
$ o" g! m4 F' t) e( I9 M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; b4 G$ o+ v! C  Y5 B( T3 b6 i3 R
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:
  V$ B, [) E% N* Q0 s9 i9 q' BA:Pasteurization  巴氏杀菌
3 a# z+ L7 m1 o& \* E$ y; ]; T4 T
; u* h5 ^( T: G! N' K7 d' X& M# G64.Which of the following steps is not the correct procedure for whipping egg whites?# m) u  U$ c! _4 x
下列哪个步骤是不是正确的蛋清搅打程序?
8 R/ Z- l* R% A# r9 fA:Allow to rest before use. 允许休息后方可使用。
& {- b1 @7 N  v% Q' @6 l. V1 @' h; i
: _( _) l3 c( p' m65.The weight of a large egg is between:一个大鸡蛋重量介于:7 L* ]1 O- m3 V& l! T) q+ P2 H
A:56g and 63g 56克和63克
$ A- [0 \. T2 J# w5 D4 U: b& O( z: N! s  S! k- t
66.Evaporated milk is a concentrated milk that is produced by removing
  c9 y# i  ^6 E! r# B2 P9 b炼乳是一种浓缩牛奶 是去除什么做的
7 [) m0 ^5 o- L- hA:60% of the water 60%的水
, }! n0 e& u+ X% y4 Y, U
8 s. U* j& w: }' L- F% S67.A method of cooking that transfers heat through a liquid or gas is:
4 s# ^* F6 g0 S1 V) _$ Q5 D& V一种烹饪方法,通过转移液体或气体是:* _+ Q9 `4 B- y5 o
A:Convection 对流
0 ?3 Q# b2 Q+ l9 G$ I& L
/ R2 ^- c. b0 F) Y68.The cooking of starches is known as  烹调的淀粉被称为
/ M. Q, [' C, Q5 m1 g0 e* b) vA:Gelatinization 糊化2 V/ u) Q1 L4 A% ]
0 ~* G  S! j  P: K5 M
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ T2 }" d3 [! K: \( N3 F' i2 L( i7 ]A:Braising 烤) E- e" t$ `2 g; d4 ^2 g

8 m9 j6 G: Q6 f$ c) E3 `, {& `$ i+ i70.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:
$ J, U$ E: n5 \1 @+ w$ H3 [A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 ^& L5 `$ T1 O

* F) H$ J1 }" V1 |+ f* Z, v71.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" i# n7 e* R. j8 a
A:Fumet 原汁8 h* w6 L1 u1 {& g

  n' ]+ T4 B: E% }9 i6 G72.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
# F, s3 G, J. F4 `: bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ k; I# N! i: k! ~/ _

7 s" i6 t7 K: X73.Which of the following is a principle not used in stock making?5 ], y* y3 X0 M, v2 y" t
下列哪一项不是用于制造高汤(低汤)的原则?( ]8 |' |7 ^- S
A:Start the stock in hot water.开始在热水中操作) T) M# }  f( Y. a/ D5 ]6 c- @

. u  L! @/ U$ d' q! d6 K74.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
$ t0 v' }) Q: J1 I! W/ T  H% B- JA:Remouillage 法语熬汤/ R+ U! [' v, }* e2 s; p: Q0 `
http://www.haibao.cn/blog/post/176242.htm
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