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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。8 c! q) _2 J  v! s  ?0 r

1 e- s/ Z( W4 z9 h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。$ Y0 c: p2 S# {1 R' ~
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+ i  y2 L1 a" n' T  L* `
1.Which of the following methods should be used to determine doneness in a New York steak?
* ~/ {  ^; u( L0 ]% }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)
5 o( p+ ?3 V: D+ I4 F7 RA: pressure touch. 压力触摸# `5 k: \# T5 s* b) ]
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 V& X( _8 ]5 K8 E+ p$ a+ d7 F/ c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  E! k2 y: Y/ f- ]" H4 p
A: acid  食用酸
2 c  X3 r  i+ Y' Z+ P& _3.Vegetables are major sources of which of the following nutrients?
7 K7 X. K9 F: T蔬菜中包含的主要营养有哪些) ?8 v: Q% g4 R1 l$ n8 |2 [! M
A:vitamins and minerals. 维生素和矿物质。1 x$ O$ P$ A- O5 g
4.Cauliflower is commonly served with7 @, R* |/ o5 O6 f
花椰菜(菜花)最常见和那种酱汁搭配
5 y7 w! k3 z% B- v. [1 y7 cA:Mornay sauce. 奶油蛋黄沙司8 U3 F7 \3 P1 w1 X% d
5.Which combinations of products are found in pie dough?+ b7 |& l0 Z5 s7 x* F6 \
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. m; J( S7 X8 ]7 \A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% \' Y5 o! O" J
6The French term for mussels is 法国语青口(海红)叫什么
$ I7 ]# O( O6 |6 B! a* ]) UA:moules.法语青口,海红9 S1 n" Y( E+ t) U- I) X. O
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! z( ?0 @4 m! e) k7 y5 I+ c# EA:faintly fishy. 稍微有点似鱼味
% c( G. `' e3 a8 V! b8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 G$ J; Y9 s, x  b% g0 ]! pA:2 days. 2天$ J: F+ E+ W& m1 j
9.What are the principle ingredients in ratatouille? . |  f& f6 ?2 d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* ]2 a8 ~' J4 v; ~
A:Zucchini, eggplant, green peppers, onions and tomatoes
6 Y! y7 [5 Q5 t5 |2 j3 J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 i2 i3 Z0 c! `  G9 \! C10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ V- ~8 g9 V6 o# ^A:cook food in quantities that will be used up within 20 to 30 minutes.) F0 v& e0 k9 R) W  c6 }
大批量烹煮食物要在20到30分钟内
* R& m: S5 ^* P8 ^11.What person has the authority to issue a Health Permit?
0 N' [2 q, a; m7 I# Z' W4 `2 H* n谁有资格颁发健康证(卫生证)。/ D2 d0 g; l; C, M
A:Medical Health Officer.; H/ B! q& \1 S' X/ n4 k3 o
医疗卫生官员。
& C2 F- s$ @' P& d: J7 W8 L12.For what period of time is the health permit valid?2 J- t8 G! c& t
健康证的有效时间是多久?
8 x% @0 j/ n4 M- {/ L) xA:12 months.12个月+ L) [. J) V6 _6 m% U
13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 R. G! _( y( {8 {7 @8 H
在食物和饮料准备区,通风系统换气的标准时什么! A4 a9 o2 W' N
A:08 times each hour. 每小时8次' k9 N- m5 b" m
14。The minimum temperature for manual dishwashing in the wash sink is
$ B2 |. Y* B0 Q9 G7 c4 f. l手工洗碗,洗碗池的水温最低多少度?
; w; @1 k0 Q5 X+ B5 ~% VA:110 degrees F (43 degrees C). 43度! S# Y4 W3 h$ f' h9 h) q+ `
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( ]! T( e/ v* W' t+ T' [. O用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 A+ K% B; V! `, q0 {
A:180 degrees F (82 degrees C).  82度
- K1 b1 Q7 U4 v. b" J  [( j16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
/ P" t+ s% l- c% g6 e用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理): ?2 y, ?+ e+ i7 A( C
A:en papillote.  法语自己理解, t3 ?% j/ J7 Q) m
17。Wing or Club is considered a
# X" e! @  s7 Y* Q5 W' I翼和CLUB 被看做是一种...' x: |2 X- T# m
A:Bone- In Cut     带骨切
+ b- A9 G" o. a" _3 L7 _1 \1 r18。New York is considered a   纽约牛扒被看做是一种
. _& p. Y9 h6 E. ^6 b' B7 _: [A:Boneless Cut     无骨切
6 r( s( Y4 y- M4 a2 ]19.In general, a court bouillon for freshwater fish will contain* A/ v5 z3 p: V: n) W4 E, W" u- u# l2 d
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# W* n( W$ {: e. q* u
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ C, S6 t* A( v! g和做海水鱼同样数量的调味料和香料
, i" ~) Y( P8 p: q20.Anise is very similar in flavor and appearance to, `2 Q( [% l5 {- b& X+ @
八角和下面的那种原料有相同的味道9 j  B3 }* Y# c
A:fennel  茴香
+ r- y& ?2 F* F" }& ]- E21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) P7 G% G" s5 O/ L* A下面那种原料更像大葱且有平面的叶子; X9 i# K+ D0 l1 I$ h. `- A9 w' \; @- Z
A LEEKS  似蒜葱 (这边人叫京葱)
# T) s+ ]$ ~% L% K" m* p22.Which of the following cutting shapes refers to a small dice
5 G* ^/ V- b5 T% V' [1 B下面那种刀切形状指的是很小的粒(末)6 \2 Z1 x6 l4 @: q
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 O+ B, S% C( C8 \
23.Oil is added to the water for boiling pasta in order to
8 j6 P2 Y; o, T+ _  R4 X" M向煮沸的pasta (意大利空心粉 )中加油是为了
4 F0 d0 i* o6 v. kA:prevent the pasta from sticking and to minimize foaming action.' j7 F; M: q& X' ^5 n/ B
防止面条黏合并降低发泡。
9 \" R( G9 E' j' X24.Which pasta dish features pine nuts and basil?
# O4 A# ^1 O4 j1 A! J/ T3 p下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: w' s. r$ O7 X9 \# OA:Pesto.一种绿色的意大利面酱 & q9 _; v3 r% R
http://www.tianya.cn/techforum/content/96/563836.shtml  w! i/ D6 U3 T. g9 D+ b: ~

' @3 o1 `" _* y6 e25.Which of the following is a spring vegetable similar to spinach?7 \! N1 O$ }5 ?2 |9 Q  E
下列哪项是一个春天的蔬菜类似于菠菜?
, c" l' k% B$ l# E# vA:Sorrel. 酢浆草。
; [1 A$ y% t% ?2 R7 j& qhttp://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:: K" F# k: G/ S. \
哪位厨师最早带来高水准浮夸的美食
- `2 O( M1 A' ]% R, E0 ^AAntonin Carême 人名 安东尼·卡罗美% y, l- b; j- P3 `6 G% J  M9 R$ d

! ~+ D% i( Z8 j1 P  U" l  |  l0 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 n1 q$ v* C+ x' 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 。5 K0 r: j& l7 m$ B% P. s
A:Cast-iron stoves         壁炉3 U: g8 Q. w) b5 F6 e* {/ P
http://www.usstove.com/products.php?id=6- {$ j+ S3 g5 Q% l
7 }2 s  f" `8 V. N3 W4 ^
28.The French term used to describe the roundsman, or swing cook, is:
' n; ~' B" h) Y) h1 \法国术语,用来描述roundsman,或摇摆厨师是:1 C7 u" D6 m5 a1 V
A:Tournant   图尔南
2 l% i% ~" k3 u; A4 f/ b: w5 W/ L1 K: g/ T8 [1 c$ r: ~+ D0 S* q
29.Another term for the wine steward is:2 u1 f0 d) ]) k; t% s$ X* h% V) J
葡萄酒侍酒师的另一个术语是:
# y. j9 J+ V( AA: Sommelier 侍酒师3 Q; y, a+ u# R  z0 i( }$ s0 K

5 S! P, K& w$ R  y9 s' d! B30.Molds, yeasts and fungi are examples of a:
- p7 |8 S* A/ I0 e0 `5 p4 Z8 {0 d霉菌,酵母菌和真菌是一个神马例子
) D+ `' r! Y! N; v) ]A:Biological hazard 生物危害
+ V) N2 k/ f# T0 R% ^; Y4 z  n5 v" ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 K9 J/ Y$ q; Q4 }0 c根据加拿大食品检验局,食品的危险温度区在多少之间:
0 Q% f% D6 Z. Q- pA:40° and 140°F (4–60°C)     4-60度
( z1 W. T( Z8 ~$ P
* L* w# c9 _# @/ ^32.All bacteria need the following for survival:+ v" g- @7 V7 C
所有细菌生存需要以下哪些内容:
$ K+ k/ ]9 a  p9 cA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 ]3 t; ^' D4 B: I% y: w1 t5 \7 }# p. T/ N) P& A, q/ F; {
33.Which of the following correctly represent critical control points in a HACCP system?; ]. |$ I: p8 H: g
以下哪项正确表示了HACCP体系的关键控制点?4 m" [3 d! i' m6 _' Y& I) [0 s6 d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ `2 ?1 N9 h, F食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) J1 M# Q9 a2 s* C. q+ j9 x, ?! ^2 T- X; f; G
34.Which of the following is not an example of a carbohydrate?
! x1 Q8 Y3 E" z  W* ^$ u下列哪一个不是碳水化合物的例子?# n3 {( \' Q: k' \% O
A:Essential nutrients 必需的营养物质( W6 [0 C3 ^8 O3 r
5 n( W' p" a: z7 F0 h0 S" ^
35.The process by which a liquid fat is made solid is called:
) N: q/ u! [9 h+ \# X9 Z液体脂肪做成固体这个过程叫什么
: s; i8 C9 A  ~3 oA:Hydrogenation  氢化
& F8 i$ y, L5 U$ d( k
' [% M7 \5 v9 D- g0 q# F8 ?& o36.Which of the following is not an example of a fat substitute?
5 A% y% c( b. p5 a下列哪项不是脂肪替代品的一个例子
3 Y! P9 `; A9 y3 pA:Acesulfame K  安赛蜜K表
, e2 @2 Q# A: O8 {% ^) P' z2 n- F# W$ D
37.Health Canada requires that a product labelled "fat free" contain:
2 k5 z  t2 s2 R) f2 ^% y8 h加拿大卫生部要求的产品标有“不含脂肪“包括:
6 B& X) |; ?& ?/ zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ G' C1 w& Z5 b. v1 |$ C0 X
+ A: M/ I, m9 F/ X) c% `38.Which of the following is not a problem associated with converting recipes?
! ~, h0 q4 r6 o( b: @+ X5 z下列哪项是不相关联的转换配方问题?
% R( Y0 ?. C; E& h. @9 V- ^. w/ QA:Unit cost 单位成本
0 a" ^- G1 D5 ?5 T# S. v0 P
* |+ p! k2 [/ j$ z) s6 [39.The condition or cost of an item as it is purchased from the supplier is called:
5 J, K3 R$ F4 i4 E2 o4 e( Z$ F从供应商采购的物品的品质或成本叫什么
8 n" ?  c2 _( C" ?) JA:As-purchased cost 购买的费用4 f) v. w' @5 n0 U9 R8 z
1 l  a( @  O+ P3 K) F1 I% i
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% S8 [9 l( A, Y$ S7 @在新货到来之前用于日常所求的必要库存量叫什么
% j- @9 n5 [! S' I8 _; cA:Parstock 基本日常最低库存, s! u3 _9 o0 N* d

* B) L! K( e& P3 M7 }7 Y4 j41.Which of the following abbreviations is used to describe the proper rotation of stock?) C# e* {% D; {
下面那个缩写是用来表明正常库存流程?5 X" X( v/ r4 |% ]0 j2 o1 n( t
A:FIFO=FIRST IN FIRST OUT 先进先出
3 c/ h  g8 z* g$ c( t+ C; d' t9 z) j9 ]: }6 x
42.Which of the following knives is used to turn vegetables?! p/ l4 B0 r/ W  K
下面的那把刀是用来打开蔬菜吗?
$ A/ T3 ]& v- X8 \8 i! FA:Bird's beak knife   鸟嘴刀
! n' Q& X" Y( y  {/ Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 M8 e% a1 V- z( {" ?

1 S/ V- C  U5 Q/ H; J( @43.What is an instant-read thermometer best used for?7 s. p: c: T+ a5 p% y
即时读温度计最好用于那方面?# Q8 d" \5 \- [% [2 `0 t: I8 j1 J
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 t6 X) Y; H9 m. x+ P

  Y$ }" c% f! i% R( W) `3 T& w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 C0 x4 O) J* G9 X$ q+ x下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 c+ h; F7 Q3 Z* K, r! u: M" Y$ j+ iA:Cast iron 铸铁% A& J$ V2 `- g- o* a  @8 ]. F, C

9 k9 _1 Y7 x& q# Z& l! W) Z2 e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 a$ |3 m. s" w. f
哪件装备下面有一个可移动的碗和一个S形叶片?% w! P. W: f" w& `
A:Food processor 食品加工机$ F; y& q. I2 g( s
http://www.google.com.hk/search? ... iw=1263&bih=572
0 X8 [6 l' d3 R! h& D2 l+ E' A  [5 V9 Z
46.Which of the following is not a rule for knife safety?; F4 ^  G& f3 f' B5 n, C' G" N
下列哪项不是用刀的安全规则?
: K) b: Y. I9 ^4 w8 d* A5 o( MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 f6 M3 d1 j! i; u

0 q8 j" T8 y8 y. D+ T' j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ G9 e; M6 }/ w4 X& J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 ^9 f0 X- _$ ]9 q
A:RondellES
, O6 i5 k* c! \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 ]& i: W' v* U; O

( r1 E7 P* [/ A5 ~  ~$ F1 d4 @48.Which of the following is a diced cut used to garnish soups?
/ r6 v7 y% Z2 Z0 |下列哪项是切成小方块用于汤的装饰?
% ^* H/ a2 }# k, u8 B  _! PA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. J/ j$ E: \+ M8 h5 Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  y) _$ k+ w! [- T
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!!——
6 Z5 g! @. ^- I: @# i$ Y2 KA:Gaufrette
" i& U& Y& B% Y' q7 f, r* F/ xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 d& n9 P- t& ?8 W" G* p8 b- Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 t  w0 B6 {" p/ w/ qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( Z& N: i9 s0 H5 n1 o0 |! T6 f% z1 I7 y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* P( f3 d, B! T, r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 d) }. v0 @# b2 M2 {' s4 D8 R
A:Cilantro 胡荽叶 香菜
3 _; x* c" N% }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, c$ N% z% J, ~; G9 B) d" v7 g
! G& [& @: X" q9 ^1 Z) F
60.Allspice is made from:9 S/ v+ W" m' X- c% |8 s7 H) W
多香果,  多香果香料是什么8 n9 {: n1 X* w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ D# h* K9 Q" _( F
A:A dried berry 干浆果
& \; A6 g$ l2 i+ r. |, a* y/ ^" R/ V5 e7 X
61.Which of the following are used to make a sachet d'épices?
- x$ p+ s$ [* X2 d. ?$ v下列哪些是用来做香包德épices?
5 m+ J* f) J' O& b- bhttp://www.sachetcatering.com/
, ?. Z  R8 I1 e* y: u( \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* y( }! a! ^$ c) m, Z, g

, C6 S. F; z$ M4 L  W1 ~$ H62.Which of the following condiments are not soy based?( V( N' V6 o% j: A! b1 }
下列哪项不是酱油调味品的?+ S3 K& c" a% m" J) N3 D( k
A:Wasabi 日本辣根
9 \! A2 A3 r! {: ]  v, Z) H! N' U9 C. b. w
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ n$ a2 X/ R2 U& E  p
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:: `+ p. ]* P9 x) C* v6 L, X
A:Pasteurization  巴氏杀菌
+ i" \% {* X5 k1 T; r
! j& @0 F! u: i) N64.Which of the following steps is not the correct procedure for whipping egg whites?4 T/ p) M6 Y* B- {$ S9 M3 ]0 A
下列哪个步骤是不是正确的蛋清搅打程序?- [, Z3 k0 n6 B. n) g3 G
A:Allow to rest before use. 允许休息后方可使用。+ E6 ?; a5 B5 d: N0 [* O  H( ]8 ^9 q

4 h; r! U5 H" j2 F( v) I65.The weight of a large egg is between:一个大鸡蛋重量介于:0 K" T  Z2 z# Z7 H: o1 l# ~5 f0 J
A:56g and 63g 56克和63克' p3 R8 Z. ~( O" Y+ {3 @4 d

# \) l: B% s% R1 b4 |66.Evaporated milk is a concentrated milk that is produced by removing! y) i7 Z: `9 A! ?
炼乳是一种浓缩牛奶 是去除什么做的9 y% Y3 e7 D( O5 d2 s9 X+ H3 w3 z1 [
A:60% of the water 60%的水
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+ J; ~/ v2 l# j* t$ O, k67.A method of cooking that transfers heat through a liquid or gas is:7 e5 `0 x- d8 j" T- X- N+ e6 f' h5 r
一种烹饪方法,通过转移液体或气体是:* j, u  g, i( s* x
A:Convection 对流( r0 {  R* q3 A* z- i% g
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68.The cooking of starches is known as  烹调的淀粉被称为8 ~* }0 a7 ^7 _2 g
A:Gelatinization 糊化  R4 k- o' M6 m" w9 |
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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?
& W6 B4 Y3 p1 n& Z4 @0 P2 Q( `A:Braising 烤
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2 A7 r$ J8 w/ u5 m70.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:. T# [5 L0 ?$ o: {
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  S) I$ |& o/ O4 S) b  b
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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7 m- o; e6 l: E1 @. d
A:Fumet 原汁7 j, N/ }. _/ n/ J/ v* c3 M% H. H

! F9 @! {: E  Y$ \$ c72.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" n7 U5 e% \! `6 z. \& F- Y) _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 L: d$ q, Z$ \. F' _4 ^  @. S/ E

& n6 L! H1 `7 z6 I2 s5 A- w73.Which of the following is a principle not used in stock making?; |, K1 |' e: b$ e3 N. J
下列哪一项不是用于制造高汤(低汤)的原则?# d4 D# e: a+ ]& k- K7 l* N
A:Start the stock in hot water.开始在热水中操作
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* v" c$ R& G, q" M74.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7 N- \% |: ?' i1 F: v
A:Remouillage 法语熬汤
; B! F( A! E) ]http://www.haibao.cn/blog/post/176242.htm
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