埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 7942|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
) @/ M- R) U0 k9 O/ U0 a3 l3 ?: c( p$ x8 a, I9 l$ P; z* p. i! 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。# I4 n' N- m4 x" G
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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( S3 c5 g7 s9 x" L2 `5 i
1.Which of the following methods should be used to determine doneness in a New York steak?
/ v, a: k- d6 S  Y# ^/ e) B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)
: F& ]" \- y" f, hA: pressure touch. 压力触摸
0 V  H" V3 V, c9 W- K+ A( @/ Q. j/ }2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 v/ m! l7 n1 S3 D! b
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
. c* e. x7 V2 H# E( yA: acid  食用酸
; l3 J8 r6 g" `3 \# }9 j0 X: F3.Vegetables are major sources of which of the following nutrients?
1 g) O$ Z% w8 }( q5 w( C蔬菜中包含的主要营养有哪些
2 Q+ U5 V" r* A5 s1 [A:vitamins and minerals. 维生素和矿物质。
+ m1 I8 d8 a$ ^- {4.Cauliflower is commonly served with
  U2 k. b+ B: m  u% d8 `花椰菜(菜花)最常见和那种酱汁搭配; d5 Y# C& P, F7 E
A:Mornay sauce. 奶油蛋黄沙司0 Z+ `* Z  _3 h$ m9 \* o: q
5.Which combinations of products are found in pie dough?
! v8 h9 V9 b1 T. T. @8 u, u5 h0 H下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 l; ]$ G7 q7 g, G2 SA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 ~8 ]9 J6 T- M, o0 Q- W4 x6The French term for mussels is 法国语青口(海红)叫什么
$ {" r8 z2 [, K4 |A:moules.法语青口,海红5 \: {. g! [3 ?2 h( m% \
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 b  r% W) ~' N. B' I9 l
A:faintly fishy. 稍微有点似鱼味: g; r9 Y& ~7 `) t" {( t
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 C2 H& f/ E2 `; U  ~  |- I
A:2 days. 2天9 g2 G0 W4 Y$ h# |, N
9.What are the principle ingredients in ratatouille?
: e/ [# |0 L1 K; J7 a炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% I/ t8 s' t3 bA:Zucchini, eggplant, green peppers, onions and tomatoes# e5 ~5 z! Y5 P8 P; m
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ T& _5 }1 a# }/ P- q7 p10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 T, w; \% ?0 v9 p& S# T2 X+ y! TA:cook food in quantities that will be used up within 20 to 30 minutes.
1 |2 B2 N# {0 S- K大批量烹煮食物要在20到30分钟内
. a; s) y, [. q# t4 m4 T11.What person has the authority to issue a Health Permit?. d9 Y5 k" _9 |
谁有资格颁发健康证(卫生证)。
6 j2 P6 L  a* t* E/ bA:Medical Health Officer.
4 r9 j+ _+ |( R5 k1 y- @医疗卫生官员。: k- n8 a1 Z5 S
12.For what period of time is the health permit valid?4 P/ k/ Z, [' j% \
健康证的有效时间是多久?0 ]' N& k$ f9 U" p4 }# h
A:12 months.12个月
* {) c1 a9 u6 f; `0 M) e13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% `+ `- ]4 X$ s+ N$ Z4 U. N9 c在食物和饮料准备区,通风系统换气的标准时什么
3 {+ Z* u  ^% K+ DA:08 times each hour. 每小时8次
' P  ^. t( c' |6 a  ~: q  h14。The minimum temperature for manual dishwashing in the wash sink is0 ?) Z# y0 ~  j, ^' e% u$ J0 M0 t3 f
手工洗碗,洗碗池的水温最低多少度?
9 D! E; ^6 Q; P' y! PA:110 degrees F (43 degrees C). 43度
" T; H5 x* j. n' N+ @15。The final rinse temperature on a mechanical dishwasher must be a minimum of:6 ]8 T: j4 B# @
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* v6 @( O5 @0 R9 A: d) OA:180 degrees F (82 degrees C).  82度2 `  L' O- Q/ }# q' V8 s! y: H$ ]6 p
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; Y# H1 T! n  _2 S用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- e; A4 G  `) j) G0 G0 n0 A( x$ P
A:en papillote.  法语自己理解
4 |+ [) n% T, R, Q7 v17。Wing or Club is considered a
$ _, P" _) L4 o! O翼和CLUB 被看做是一种...
6 R, b/ n* _8 ~; IA:Bone- In Cut     带骨切( N1 P" }% m7 D# H& j) V8 Z
18。New York is considered a   纽约牛扒被看做是一种
4 N$ h8 W" `3 p6 F5 {( l; w6 D- gA:Boneless Cut     无骨切
' t# l0 C+ n  M9 s  [+ o19.In general, a court bouillon for freshwater fish will contain' i& P4 Z) L% n! i% g7 Y% O
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2 \  g7 T) [1 H8 L1 ^5 U6 W
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! e5 `. a! N, s4 A$ Q
和做海水鱼同样数量的调味料和香料5 U! R; `# T! v6 t
20.Anise is very similar in flavor and appearance to9 `8 U7 O. i; i( ?! [* z( y
八角和下面的那种原料有相同的味道' H' |- I. [+ Z+ Z
A:fennel  茴香5 Y9 k7 p0 ~1 Z7 h
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ y( n! m4 N/ d$ q$ o下面那种原料更像大葱且有平面的叶子
9 y# N1 A3 F8 cA LEEKS  似蒜葱 (这边人叫京葱)+ D0 L+ w5 z* h: c) N; [
22.Which of the following cutting shapes refers to a small dice* [1 T+ _4 N1 C( r" [# W
下面那种刀切形状指的是很小的粒(末)
8 l' d) G& y, Z3 ~8 D# oA:Brunoise. 法语: 粒或者末,先切丝在切成粒。0 Z$ j8 |5 E* v" R
23.Oil is added to the water for boiling pasta in order to# ~: S6 [9 [- h, _" ]* ~% c4 z
向煮沸的pasta (意大利空心粉 )中加油是为了
6 f9 |- u2 W  d& w  i: w# rA:prevent the pasta from sticking and to minimize foaming action.
6 L- C2 r- r% g4 c' e防止面条黏合并降低发泡。
/ i4 O) g) i" b& I" H# y& G2 Y/ ^24.Which pasta dish features pine nuts and basil?
, Y$ y5 F$ w- m$ j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 T( c; A! m  qA:Pesto.一种绿色的意大利面酱
( H! f8 B' b/ R$ L5 H! F0 Dhttp://www.tianya.cn/techforum/content/96/563836.shtml
( A$ J& L: c/ a/ B2 {( o! e0 P7 ^
9 n8 @1 p6 @' V- n5 H25.Which of the following is a spring vegetable similar to spinach?# q2 t' x4 c! I
下列哪项是一个春天的蔬菜类似于菠菜?: h2 t! l9 E0 t. Z: S, h- {2 I) S
A:Sorrel. 酢浆草。
3 w  d* N, B) C7 Ghttp://www.google.com.hk/images? ... iw=1263&bih=572
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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
+ Z. Y9 b6 G* ?' g' ~% g哪位厨师最早带来高水准浮夸的美食; A& ^2 S9 u) ^$ N; P5 q. B
AAntonin Carême 人名 安东尼·卡罗美
" K% [. E0 a, S% N/ V# G7 k- Z+ d
2 C1 q8 u( x# Y% y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' N# y+ f  o0 ?. M/ b1 {9 t  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 。
7 Z: h7 U6 w( K& S- T& rA:Cast-iron stoves         壁炉" ~" Q5 Y5 e+ K* m' \" j/ ]' L8 U
http://www.usstove.com/products.php?id=6
* p6 [  v( y4 n$ q& h; c
( L2 s& [# p; E& H2 b7 C28.The French term used to describe the roundsman, or swing cook, is:0 @& O: o! G9 ?. d9 A
法国术语,用来描述roundsman,或摇摆厨师是:
2 K6 \) x* Z" K5 g4 `A:Tournant   图尔南& @) e; g( ?% V8 Q2 ?, B

) h& `4 e5 _: T1 }4 F2 B8 C29.Another term for the wine steward is:3 O8 r7 ~) @1 b
葡萄酒侍酒师的另一个术语是:. _; b" n. Z0 G
A: Sommelier 侍酒师3 a  N: Z% x; a9 r. p* K4 l

% O- u# ~9 m# N8 Y0 ?* q4 v; }30.Molds, yeasts and fungi are examples of a:6 E$ T$ C* x6 U, V+ I# I
霉菌,酵母菌和真菌是一个神马例子
$ M* ~4 Y. C, H) j4 t$ ]+ GA:Biological hazard 生物危害
7 U' ]5 E/ s; s$ D
: {, ]0 H5 }0 M. }! K6 y2 X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! b6 K! h/ e8 [3 n1 z* e1 z根据加拿大食品检验局,食品的危险温度区在多少之间:5 D  o: T2 |8 U& d3 }/ ?% q
A:40° and 140°F (4–60°C)     4-60度! V  _+ M7 T2 B* h

2 A6 ~: B. ~! Y7 d2 @4 j32.All bacteria need the following for survival:
4 H, Y7 g9 B5 j# J0 D7 X所有细菌生存需要以下哪些内容:
  Y7 b. D! W3 h2 m# lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' {1 p3 K' }0 C+ x/ H0 p0 h

, c9 N, X2 s) L- h" m33.Which of the following correctly represent critical control points in a HACCP system?
* T/ B7 v: _0 q以下哪项正确表示了HACCP体系的关键控制点?
; g4 d( ^$ g6 J( V$ RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% R! P$ T8 Z8 U* n; ^" W食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 @, x* X& }& U7 i

, c7 p. o& M. c4 {/ T5 Q34.Which of the following is not an example of a carbohydrate?) J7 L6 F% V. T8 g
下列哪一个不是碳水化合物的例子?
5 z0 y( {7 |/ }) f5 d& bA:Essential nutrients 必需的营养物质
# m5 \) {) s* h# V( a* l' d$ v. s
35.The process by which a liquid fat is made solid is called:
2 i; \' d( `: @; x( r液体脂肪做成固体这个过程叫什么
) S# N1 Z) y" D8 r: J0 }1 L' O* SA:Hydrogenation  氢化8 K) }, B8 Y8 {3 A5 L, e
1 E+ j! y7 V( k+ h; k
36.Which of the following is not an example of a fat substitute?; `3 y& x; M, Z' g! H2 |/ E" g8 R
下列哪项不是脂肪替代品的一个例子
- L5 X: ]) v) HA:Acesulfame K  安赛蜜K表: `& Q* w7 t: S& k) Y( l

& i: z0 P5 g; `( X3 y37.Health Canada requires that a product labelled "fat free" contain:
! h4 q9 M% K* J* ?4 S( {$ O加拿大卫生部要求的产品标有“不含脂肪“包括:
( [/ a$ |1 J: a; f. Q# {/ oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 _% Z& P+ z( O9 z; J( F: @

4 N8 H/ Q2 q  l5 f" d# Z38.Which of the following is not a problem associated with converting recipes?
$ J5 H$ |) H% f4 ]下列哪项是不相关联的转换配方问题?' n" l6 M8 O2 S( z: \5 @
A:Unit cost 单位成本' T6 S5 k% O" O) `" P

; c' E$ c9 K% e8 }9 B$ ~5 ^1 k39.The condition or cost of an item as it is purchased from the supplier is called:1 `" U% `1 J- Q  U. w
从供应商采购的物品的品质或成本叫什么- Q( n, |1 M2 X( S
A:As-purchased cost 购买的费用1 M$ v, C9 V$ ~1 }# a) y3 E

/ y0 A& Q0 _. R- M( o" Q6 T40.The amount of stock necessary to cover operating needs between deliveries is known as:0 S; O3 i. O# T, J2 R6 z: ^
在新货到来之前用于日常所求的必要库存量叫什么
0 A' @5 W# z7 y- wA:Parstock 基本日常最低库存
+ a4 d" |8 N7 a3 h- A* M! }/ S' ?, Z+ D: A% v
41.Which of the following abbreviations is used to describe the proper rotation of stock?  ~: U' K# J4 D8 r* {. x" M7 H
下面那个缩写是用来表明正常库存流程?; O5 y  Z& s$ [7 m7 i. c5 y$ l
A:FIFO=FIRST IN FIRST OUT 先进先出% ]! ~; r- z: U9 y
& I' Y' z; z6 s; P: S! j
42.Which of the following knives is used to turn vegetables?* o/ Y; G% S6 {6 _
下面的那把刀是用来打开蔬菜吗?
1 h: r1 f8 C% {: k! }A:Bird's beak knife   鸟嘴刀2 h: U4 m) D( q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# c- c/ @  n( i- B* v. h6 ?$ @
, }# Y/ d6 \& R9 d; U6 g: B( ~( l43.What is an instant-read thermometer best used for?
; }8 W. F5 o2 }$ V- ~即时读温度计最好用于那方面?
5 S0 W0 U* D# _" }- t8 WA:Checking the internal temperature of a roast 检查被考物品的内部温度8 ?0 Z1 r* Y, ~2 F* T
. E6 z4 h  U( f- u0 b, \1 u
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' ?3 h) `  t" t- ?  U
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 c$ u. @, Y: Y7 V/ ^% X5 S5 NA:Cast iron 铸铁
& v& z0 G. @, W" y# U
6 ~% l- p& Y  a8 q. l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  ]8 z  X& i0 ?6 y* V
哪件装备下面有一个可移动的碗和一个S形叶片?
7 `- p0 L4 Q8 D% JA:Food processor 食品加工机
( A3 g( U$ B! Q5 c" C4 Thttp://www.google.com.hk/search? ... iw=1263&bih=572/ [) G0 W! D6 b" W: e
6 y9 U- k" J/ S
46.Which of the following is not a rule for knife safety?  a3 r! r$ ~3 W$ r  v
下列哪项不是用刀的安全规则?1 q4 O5 L7 N! C# O$ n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' o) m: \6 b( z; ]( c% b& ?6 o

- W  t) N% j/ O, y/ W9 A, ~, j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& E5 z4 _% ?$ F. _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( p2 A3 f! Z: K; a& l& O0 @0 K
A:RondellES 1 c/ g3 s4 ]* H9 x# P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  e9 h/ O! M$ w7 m# X
2 n# V7 u- e  G, J- C2 o48.Which of the following is a diced cut used to garnish soups?
5 |" {: a  S2 o8 i; [# e0 z, H下列哪项是切成小方块用于汤的装饰?4 j1 z# B: V5 w- Z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# j& R  G, |  ~7 @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 h; d* @/ Z. ]) 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!!——8 o" A/ A8 `' M1 c, @
A:Gaufrette , H1 P# p# ]9 a* }  {3 _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: E# V0 I) r4 N& B9 S( o! ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 y% R& I" i. I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 P9 N$ W' N- C) k6 y. i' b& ?
5 w* ?- I" J& c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 P7 Z! D/ N. q, k. U9 u! ^+ H
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)
$ ?5 x  D$ l# K1 Y& fA:Cilantro 胡荽叶 香菜
  ]5 R$ K+ |' a) M3 t9 U/ ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( T$ o1 ?1 Y& o& r9 m4 S5 I+ s
- ~3 y9 Q% a5 q3 A( O7 E- ]; W* M60.Allspice is made from:
# ?" U: J- W$ G; {5 x) X; i 多香果,  多香果香料是什么
& Z5 l' A. C, Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 H0 E* S5 h) l( k; B3 _
A:A dried berry 干浆果
; Q# }' G1 }& U* A( z6 Z/ U; L0 W1 _3 M& J3 |
61.Which of the following are used to make a sachet d'épices?, J# y: S  D8 A! E6 L2 X
下列哪些是用来做香包德épices?! n* }7 U. ^' E6 f  J
http://www.sachetcatering.com/- Z. f" H( B/ x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 [, o6 f- @' _; s( z" a
' v+ }' W4 B/ Q5 ~62.Which of the following condiments are not soy based?
* Q8 V' P; `+ n$ ~下列哪项不是酱油调味品的?
, \( _! ?8 i- l+ o" `A:Wasabi 日本辣根
. ~  k# u; d* ?0 P0 v6 L5 T5 U7 v$ j2 V" B% g- ?' Q2 M% w
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! m: g! \0 D' c9 ~
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:" }1 ~, |5 |7 W+ O0 N/ B* B  i3 F
A:Pasteurization  巴氏杀菌- z/ O/ v- z; z) @: ?- F' a

8 U, ~5 O& V4 T7 M4 t, T1 E/ C64.Which of the following steps is not the correct procedure for whipping egg whites?+ F1 a+ f: c- K9 ^, O4 k
下列哪个步骤是不是正确的蛋清搅打程序?7 d9 @! F* M# P4 ~5 O6 J6 A; T( ~
A:Allow to rest before use. 允许休息后方可使用。- r6 u0 s4 g) H+ O, R
5 C$ _" I" @# F. S& P7 b1 Q- ?( j
65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ y' p3 b1 e  O  qA:56g and 63g 56克和63克) ~+ W: x1 p- v, b/ u

0 o, i! z. p  y& s- k66.Evaporated milk is a concentrated milk that is produced by removing) a- d* d( L; m0 z# x# N3 K1 h1 l
炼乳是一种浓缩牛奶 是去除什么做的% ?9 W$ a& i) h. `
A:60% of the water 60%的水
, ~' V$ W1 ?2 k+ {" {
( ~' z9 `2 U; _. Y' k67.A method of cooking that transfers heat through a liquid or gas is:
- [0 B* \% N: h9 g; m2 X一种烹饪方法,通过转移液体或气体是:
% y: ?  {* o1 c" @" [1 F! m4 gA:Convection 对流
( M2 \7 x6 n. I% G, D% m% \1 _; F- l  ?& i5 f
68.The cooking of starches is known as  烹调的淀粉被称为
) L7 c9 A  S' ~6 mA:Gelatinization 糊化7 U9 X8 _! L' A
  L4 @1 O  C' y) r' o! _; V
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 f8 O% x% P& t: f
A:Braising 烤
. S$ L5 \4 [1 r
! r% r/ x( X: G) O5 g70.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:
- q3 |" K: k' j% NA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& _/ O' K+ j! {, ]& W; F% b5 M6 b2 h4 Y1 P( f
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
3 D+ Y6 _, x( S) |A:Fumet 原汁
) A+ y& B6 M3 V! ^7 W
9 ]" w' l5 _8 B& ?0 w# F1 T5 F7 w72.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4 z7 O* c/ }: K4 M2 w/ Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ X. m  o: A3 R' Y* L" q$ b

3 n1 |1 c9 d0 Z9 D73.Which of the following is a principle not used in stock making?
6 ?% C* [. S& H! H0 }- }下列哪一项不是用于制造高汤(低汤)的原则?
3 @. f9 x' `$ e5 I* W6 vA:Start the stock in hot water.开始在热水中操作1 \: U5 Y: }' s' t3 x9 ?1 M

* ?" v2 Y& w: Y$ 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
( |; ^# x3 F$ nA:Remouillage 法语熬汤
+ c6 t/ L/ I' {; g: Lhttp://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。
理袁律师事务所
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-11-22 12:46 , Processed in 0.151728 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表