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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。
  J/ n' B/ W0 b$ r+ m- F, ~
- o" ~$ H+ U0 X( g4 O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。
' m: c+ O6 y/ j5 y; _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
1 {% {' _8 _% O4 b- y- S1.Which of the following methods should be used to determine doneness in a New York steak?0 f) x1 P$ B: u. S3 n( u
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 p/ u9 q0 Z6 `3 aA: pressure touch. 压力触摸
, ]2 o2 f0 }" ]2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 T  X  h" \- y: B1 ~! e6 @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9 o5 D& n5 \  _# Q- O5 t. p
A: acid  食用酸
# M4 p0 k0 f' K3 t" L3.Vegetables are major sources of which of the following nutrients?/ i1 w+ T# `% U4 {9 P9 S
蔬菜中包含的主要营养有哪些+ R3 a1 t# H& x* `5 D1 i
A:vitamins and minerals. 维生素和矿物质。
2 T' d5 |) |- }" a; S3 J( L4.Cauliflower is commonly served with
4 b4 [+ L# t  B6 d) m( ?# h. N) I花椰菜(菜花)最常见和那种酱汁搭配) r! U2 W( W" n8 g% L8 t6 r/ }
A:Mornay sauce. 奶油蛋黄沙司
% q( }4 I6 @0 e  y% ]# x- G5.Which combinations of products are found in pie dough?
/ |# w: y0 n8 \9 n下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  [: i% v: H' `$ C
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( c( [/ k9 z4 A% P  z3 P5 Z6The French term for mussels is 法国语青口(海红)叫什么9 e* p: J6 Q! K0 S: P8 a6 W4 E
A:moules.法语青口,海红
  e! v) m9 C) N8 c5 w7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; N! a/ L4 u2 Q- S+ uA:faintly fishy. 稍微有点似鱼味, C9 x, c5 c/ O0 r2 x8 j' K
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( }3 @, h, ], ]4 V+ o+ J* l
A:2 days. 2天
& t7 g" C& X2 w+ h6 |! E' I9.What are the principle ingredients in ratatouille?
: M# \9 ~- G# ]炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* B& e, m& ]7 ^) z! o# l6 ~A:Zucchini, eggplant, green peppers, onions and tomatoes$ y6 B, c3 {  v7 K- Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% _. g9 e' }$ i10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ z# A$ p! \) X9 x3 a
A:cook food in quantities that will be used up within 20 to 30 minutes.
! W" Q2 l- ~* M6 W, j9 k, j大批量烹煮食物要在20到30分钟内
! J9 @. k6 M. a) z% c2 L9 G' F" @11.What person has the authority to issue a Health Permit?; Y5 f5 N4 o+ ]
谁有资格颁发健康证(卫生证)。/ e1 U& ?9 W- b/ I9 J' r/ e1 z
A:Medical Health Officer.5 \) l! E8 u' u
医疗卫生官员。. i$ e  g  V/ P$ J
12.For what period of time is the health permit valid?
) D, b7 e8 g# A2 z$ ~健康证的有效时间是多久?
. |6 G7 G5 o2 ^, T' f* E! UA:12 months.12个月' V( [+ g' E+ G" Y1 N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# E3 z  b; b$ ?2 u在食物和饮料准备区,通风系统换气的标准时什么" E; `" K( ^: q) z/ S/ l+ W
A:08 times each hour. 每小时8次5 ^7 J8 P- H# O5 z  L
14。The minimum temperature for manual dishwashing in the wash sink is
: p! P$ N+ o- A& ^$ z手工洗碗,洗碗池的水温最低多少度?7 i' n6 _5 v9 Y/ T0 `+ j4 L& R
A:110 degrees F (43 degrees C). 43度
* z9 N6 H! Z! e5 z- N- ~" Q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- N5 J, \  z% R; m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  o4 t) ^8 t7 Y- H$ S/ dA:180 degrees F (82 degrees C).  82度! c# H0 q6 B( c: m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 \9 R' I" W0 t2 B7 }. Q; h用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理): @6 f: x4 k) I0 N
A:en papillote.  法语自己理解
6 E! h- B0 w! w% A/ K17。Wing or Club is considered a$ q# `" |1 [$ N: G5 s% u9 ?
翼和CLUB 被看做是一种...2 y' V: P2 e& Z1 C4 d' Q0 k  [
A:Bone- In Cut     带骨切
% ?5 \; S4 W* \18。New York is considered a   纽约牛扒被看做是一种
/ c9 j- e% ~1 z3 }0 xA:Boneless Cut     无骨切
1 j9 ^* H9 `+ E2 L; I' j9 m19.In general, a court bouillon for freshwater fish will contain1 y1 D+ N* v: l3 A
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
! q$ `3 U$ k0 dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- V) j1 X; p0 C5 I# [" A# S和做海水鱼同样数量的调味料和香料( R6 z, Z  z" x) I5 A1 w" Z
20.Anise is very similar in flavor and appearance to+ ?. U  X9 w; z
八角和下面的那种原料有相同的味道
( I1 X4 I0 {; c1 a2 U1 pA:fennel  茴香& d- i# N& J2 v1 I  d' E3 s
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ R+ ~) [/ Z6 X! w: I. \$ f下面那种原料更像大葱且有平面的叶子
% M5 H0 |3 z+ l* C5 l9 sA LEEKS  似蒜葱 (这边人叫京葱)' }9 [8 Q0 _- ^' A7 z' Z( `) o
22.Which of the following cutting shapes refers to a small dice
# M% O  P9 ^3 r" `下面那种刀切形状指的是很小的粒(末)
  t/ H9 B5 O; U: L, @* U5 \* {A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  |$ {" K. a$ `7 I( s; g23.Oil is added to the water for boiling pasta in order to5 a7 e8 X& V6 [
向煮沸的pasta (意大利空心粉 )中加油是为了
" k( r* j& P% D9 T7 IA:prevent the pasta from sticking and to minimize foaming action.
  V" C7 V+ O# l- |* Y8 r防止面条黏合并降低发泡。9 c" _# q9 D2 S4 i! \+ l
24.Which pasta dish features pine nuts and basil?
# P! P% I7 G6 ]4 j. E4 M  u下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 |: R0 n- t3 s+ o9 X* sA:Pesto.一种绿色的意大利面酱
" x) n+ Y' ^/ k  [# u% T% ^0 Rhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
& x2 `  Y/ B2 m& o0 R/ g下列哪项是一个春天的蔬菜类似于菠菜?
: b  f8 l2 w" _A:Sorrel. 酢浆草。+ L5 K  n! W4 N- G" R* h( f
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:& a( h6 B( Q' a
哪位厨师最早带来高水准浮夸的美食. ]# v, O; h$ p  e; C: l, a
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 L! X5 W6 C3 U( X4 `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( f+ S# ]( ?3 Z4 }3 P0 P
A:Cast-iron stoves         壁炉
3 e3 \+ t. b6 \) Lhttp://www.usstove.com/products.php?id=67 b$ s3 ~+ _  n- P/ Z# |$ W
% R/ h8 B: G$ i, P3 f& B
28.The French term used to describe the roundsman, or swing cook, is:; V' \# v# l" V( U- C- ?
法国术语,用来描述roundsman,或摇摆厨师是:
5 p$ r2 U) W& g0 N8 l* r! pA:Tournant   图尔南
8 O" ~! ~  l4 x  H  G, h7 E7 b) @" }$ B$ E
29.Another term for the wine steward is:6 M" h. i# Z6 F1 C
葡萄酒侍酒师的另一个术语是:/ y; u% g. g3 ]( R/ c
A: Sommelier 侍酒师
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# T* X7 `' |# m7 O* A% ?$ T5 k) M30.Molds, yeasts and fungi are examples of a:
1 W$ ^1 {7 k  n: G霉菌,酵母菌和真菌是一个神马例子
3 @4 k- z4 g7 {4 Z5 l# Z3 Q  `; LA:Biological hazard 生物危害9 X. V/ B. x2 u* u, E, F

+ V* R: m' X- n) {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* d  L7 h) J) m1 D% i/ [/ G. Z
根据加拿大食品检验局,食品的危险温度区在多少之间:
; D' N; \" c$ Y1 D/ yA:40° and 140°F (4–60°C)     4-60度
7 R& Y0 G* `6 T4 u. d/ M9 e1 A0 D2 [6 D0 ]
32.All bacteria need the following for survival:( f5 [! L5 O+ P1 ]- ^
所有细菌生存需要以下哪些内容:
* w* N/ o4 w; RA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
. B2 q8 I; I" _  `: I以下哪项正确表示了HACCP体系的关键控制点?
. M- e: ]3 J0 m2 _  p  [$ S: |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & y% @* r8 {3 p6 P* z" m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) I$ n" `5 k2 F4 y

4 A7 X2 C) x: Y34.Which of the following is not an example of a carbohydrate?9 A! M3 J8 t9 A
下列哪一个不是碳水化合物的例子?
9 D  f( |2 k5 S# a$ oA:Essential nutrients 必需的营养物质
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! T) u3 p5 t; G9 b35.The process by which a liquid fat is made solid is called:1 |+ K) f5 P. I5 n
液体脂肪做成固体这个过程叫什么; \' i, z" i% C$ c  [
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
8 H; K9 c2 t5 L- `' X- u, @$ a1 U: `下列哪项不是脂肪替代品的一个例子
2 y: p, h5 ~, h, t9 e9 r& OA:Acesulfame K  安赛蜜K表
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- ?$ D4 l" S4 j" L# `- e37.Health Canada requires that a product labelled "fat free" contain:3 w# e; j6 T4 H+ S1 c# ^. r% e
加拿大卫生部要求的产品标有“不含脂肪“包括:7 B$ q3 {" p8 U7 c9 M8 c. p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 W7 ~) V2 o* p8 x6 A) ^38.Which of the following is not a problem associated with converting recipes?
2 R" C& a0 |8 X3 D) {3 ?- K下列哪项是不相关联的转换配方问题?
( w, u2 `1 R  c/ Y/ [# \- QA:Unit cost 单位成本- h2 X# K5 J& q5 P8 f
4 f6 `2 d. V. m
39.The condition or cost of an item as it is purchased from the supplier is called:
" v: s5 z0 c; A+ B+ y1 I4 [从供应商采购的物品的品质或成本叫什么' v7 J& l0 e6 p: w& f! o
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:5 d2 V# {1 S" b
在新货到来之前用于日常所求的必要库存量叫什么
* Q9 b, g/ i& Q& v4 ]8 j  `$ S# XA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# R4 u9 H4 `( o; @; S! O
下面那个缩写是用来表明正常库存流程?
' D5 {, H7 S9 J( yA:FIFO=FIRST IN FIRST OUT 先进先出
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6 M2 L% N- o: z6 Z0 y  T) _# u42.Which of the following knives is used to turn vegetables?6 ~+ m; w7 a8 I
下面的那把刀是用来打开蔬菜吗?
8 D. ~" L( P  z* r$ RA:Bird's beak knife   鸟嘴刀, B7 R0 e  z6 h& X! r4 o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?1 c. B% X, ^5 r- d5 \* y6 K( _
即时读温度计最好用于那方面?8 D& \/ g0 z/ V7 j$ z0 a/ y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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" A/ I6 o1 B  y& t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: ~* Q+ E' x( I: }+ X0 l, m* n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 j5 q5 c5 G, ?1 V5 bA:Cast iron 铸铁
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, I' I4 f# x  b" H7 A* k2 c3 v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 T+ }$ y* V: T
哪件装备下面有一个可移动的碗和一个S形叶片?
# p" H3 p( j  pA:Food processor 食品加工机5 [9 }2 ^/ [- c- m8 `  |: Y
http://www.google.com.hk/search? ... iw=1263&bih=572# ?! e, s7 U) D" W$ _$ E4 b
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46.Which of the following is not a rule for knife safety?
+ X, q7 v% W& V1 [9 t* @, l下列哪项不是用刀的安全规则?2 P0 T' [* A8 v. y/ J( c7 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 O8 C& Y0 V! G- N; B- W) W* P2 P3 Q: r1 ?+ a# R$ h$ {' T: ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 u2 Q% a! `! H5 `, W% M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 u9 ^8 Z) e# R: _4 ]% L
A:RondellES
! r) I+ }; e3 h2 u& whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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4 @; W6 n# w1 u  I4 _" P/ _/ N0 W48.Which of the following is a diced cut used to garnish soups?
/ o+ Z) A: ~$ ^) T下列哪项是切成小方块用于汤的装饰?
+ d, g2 m1 c7 t& i; [' R9 L6 EA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 Z: m. s+ i2 s; @; `5 S; A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  s. Q4 }: }, ?, C
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!!——: q  r/ d# w0 ?3 ^# x( t) f
A:Gaufrette
3 N, J: y# Y' N( [5 ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 y) }: ]& H( J4 P3 Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* T5 G+ {3 M6 q6 X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. f0 E8 z6 e; A5 t2 k
9 ]$ z  R/ N( ~( R/ k# ~' N
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# V5 P$ c' Z6 h' g9 _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)% S8 _# L9 M5 ]) O: }8 J6 b
A:Cilantro 胡荽叶 香菜
$ Z6 T7 E2 i# C: Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* o' p/ W! D2 ]
0 {3 b' P& Z( Y( i' S  S60.Allspice is made from:' d  z, _8 \/ I1 \
多香果,  多香果香料是什么% Q/ P' k. W$ X$ C1 K, Y0 ?& x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- A0 Y2 s( j  \0 K5 xA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?# Q4 n- l$ X! w; \! b* f+ s+ x: m
下列哪些是用来做香包德épices?% P3 T  ]; k; z; A. {/ W
http://www.sachetcatering.com/4 z% o$ I, I& }) A( F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 \2 a: ~& I- u+ M+ O8 K5 }1 ?8 B

$ K" {+ I8 R: @' ~62.Which of the following condiments are not soy based?5 _. N$ k" Q5 Y
下列哪项不是酱油调味品的?
9 L8 t) E/ q8 n; n! \+ ]A:Wasabi 日本辣根
$ u2 H* @/ M$ ^" F  Y5 H, v5 |' J: _0 L9 A
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 _4 H! ^+ Q1 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:4 a8 a- |9 O6 l. _  \7 ]
A:Pasteurization  巴氏杀菌
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3 |9 X6 f- Y' u# ~& [64.Which of the following steps is not the correct procedure for whipping egg whites?
  ~. J/ X3 q) O下列哪个步骤是不是正确的蛋清搅打程序?
' `0 Y3 F4 R* x3 h3 xA:Allow to rest before use. 允许休息后方可使用。; H$ {* ~6 T8 G6 v, Q

* R" u& q7 G/ B$ j9 l9 J+ o- L7 n65.The weight of a large egg is between:一个大鸡蛋重量介于:; P0 T; O: G3 ?* u
A:56g and 63g 56克和63克. m) ~3 U( E4 c
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66.Evaporated milk is a concentrated milk that is produced by removing- B1 _  q$ D: h
炼乳是一种浓缩牛奶 是去除什么做的: D/ K. _" n# ]: ^) Q8 M/ T( g7 B
A:60% of the water 60%的水4 Y- F2 h% V: y% n- z

$ e* }: p/ ]( ^0 Z" L0 A: N67.A method of cooking that transfers heat through a liquid or gas is:
  O% {9 j& Y% F. ^$ o一种烹饪方法,通过转移液体或气体是:
+ X) g1 b' _: }9 }A:Convection 对流" N  J" B4 o, i0 s, i$ l  r8 D
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68.The cooking of starches is known as  烹调的淀粉被称为
0 K. e( y8 V+ d4 O) O( TA:Gelatinization 糊化! U4 S' x6 L" r

& S: k$ W4 x, G  G3 t4 W  u% _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! N! s0 A6 I5 p, WA:Braising 烤
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! `! u( p7 @5 b; T' v6 e4 ^' U70.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:
6 V4 g5 O+ E7 e' v, @" bA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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; J. V7 _, ?- G, q% j3 b71.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2 k! ]6 Q! W& f3 D7 t. _
A:Fumet 原汁. x+ K; c& E3 S5 X
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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
5 a- k  M% E* Z/ F' t- w  `+ c0 OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# J* u1 k9 a& d% f1 b! `) D
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73.Which of the following is a principle not used in stock making?. h2 t. R) o4 v7 Z# k
下列哪一项不是用于制造高汤(低汤)的原则?
) X+ l1 r2 K8 T# v6 ]+ MA:Start the stock in hot water.开始在热水中操作
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2 b' }3 G' n/ P7 B+ b74.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
0 \/ s5 ~( Q) ~% z7 KA:Remouillage 法语熬汤6 R4 x' N* K$ H5 \( s2 f7 ^
http://www.haibao.cn/blog/post/176242.htm
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