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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。
% v3 R7 l% s& j  s% `6 S
: V+ ?' ?: U. W& G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。0 A$ k, d' s4 Z% e
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 k, d7 G1 j, p% ]+ s6 E' Y
1.Which of the following methods should be used to determine doneness in a New York steak?6 g% x" M, Z& s# j' r
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). U5 Y- X! d& @0 s
A: pressure touch. 压力触摸
# K3 g  v/ ^5 V7 o" W' ]7 i* j2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 D1 B7 a' w4 x- `, v" U& ~; a5 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
6 x7 R: ]1 u1 @A: acid  食用酸2 q  |6 I2 m7 M4 a+ E; S& e
3.Vegetables are major sources of which of the following nutrients?
8 p; K9 z' L- Q& K& n蔬菜中包含的主要营养有哪些) J' D% F6 `2 Q$ [# x
A:vitamins and minerals. 维生素和矿物质。
* k  ~$ Q/ |, X4.Cauliflower is commonly served with
3 K+ {% R% L( r花椰菜(菜花)最常见和那种酱汁搭配4 m! |* n: `6 ]1 H5 S" p( {
A:Mornay sauce. 奶油蛋黄沙司
: o7 s! w4 ^( y( l9 H) _4 J3 z5.Which combinations of products are found in pie dough?- R$ g" [& g1 `3 a7 p7 ]" |. G/ D
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 T7 c! C6 X9 m+ DA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* k4 K7 P4 H8 t, V% n
6The French term for mussels is 法国语青口(海红)叫什么7 S/ @7 Y1 W) C% o  D/ M
A:moules.法语青口,海红
4 Z3 n; T% z  y8 i7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 s+ E, c# l  A) S4 Y+ _" \A:faintly fishy. 稍微有点似鱼味1 x* E! I. `2 d4 M
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 o9 k9 B6 K2 p; [0 p$ h& z+ e
A:2 days. 2天
! ]/ B8 u+ A" S( C- b3 J9.What are the principle ingredients in ratatouille? ' G3 m. N0 R& f7 k/ [. G1 S8 Z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 K  S& o/ m/ ^6 n, w! I' iA:Zucchini, eggplant, green peppers, onions and tomatoes2 t0 s# D- U1 R, r. _$ }6 b
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ A" _0 |8 @2 e4 c( X
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. n1 {4 V% F8 h9 r" w6 B  r
A:cook food in quantities that will be used up within 20 to 30 minutes.+ o8 j( Z! B. L4 H
大批量烹煮食物要在20到30分钟内8 Z. V  h& U  T; X; h
11.What person has the authority to issue a Health Permit?* h$ J! M8 O& D+ E; M; k
谁有资格颁发健康证(卫生证)。
4 w! h% w3 T/ ?8 rA:Medical Health Officer.8 |" V9 g' T1 r- n
医疗卫生官员。
) H" E' S. D* c& |4 ?/ b% R12.For what period of time is the health permit valid?; J9 d8 Q" D+ _% w6 @8 m4 K
健康证的有效时间是多久?6 r% ?* S, Z# e; m, V
A:12 months.12个月
0 w/ s& P0 K7 r7 k1 ~$ ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 q7 k# D# A( e
在食物和饮料准备区,通风系统换气的标准时什么# }( {: A& w* n6 S
A:08 times each hour. 每小时8次9 M2 C* M2 b/ |( r
14。The minimum temperature for manual dishwashing in the wash sink is8 W9 {6 L# Q9 g7 k
手工洗碗,洗碗池的水温最低多少度?
7 q4 k0 ?6 i- @$ ~  W' rA:110 degrees F (43 degrees C). 43度2 i% ]6 l2 X& T+ q2 L  Z5 ]* o, C
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" I' k; U& W$ n5 y; V$ O用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ @5 |; s9 A  L
A:180 degrees F (82 degrees C).  82度  q. E- E1 b. U0 ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 S/ }4 I( x* X8 O- v用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 u/ i# m2 l( J! n" oA:en papillote.  法语自己理解
7 a- n% L  z1 s6 L$ {7 S17。Wing or Club is considered a
  w* a8 B* V' `" A2 h+ ^翼和CLUB 被看做是一种...
6 Y/ O: o# r  HA:Bone- In Cut     带骨切4 e  K' Y, w0 h1 p( U' m
18。New York is considered a   纽约牛扒被看做是一种/ D) Y! Y5 R- G  ~) O7 }' I
A:Boneless Cut     无骨切
% c. x  t, o) ^3 b' u9 w$ a19.In general, a court bouillon for freshwater fish will contain# ^7 X9 \' K# 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
- `6 o& Q# G" E/ e, l; xA:the same amount of seasonings and herbs as a bouillon for saltwater fish., `$ R' X' _! V% D7 z8 w
和做海水鱼同样数量的调味料和香料, A1 T% h2 J& l( G) ~# t" d
20.Anise is very similar in flavor and appearance to
. O: D9 \3 F: p& x3 F八角和下面的那种原料有相同的味道( ?% p: F& Y' W  s) n' K
A:fennel  茴香
: n. L5 B: U1 h4 q( S21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, r5 ~5 j9 |' V3 t4 G
下面那种原料更像大葱且有平面的叶子
) ~. b" `) I' ?2 m: J5 }* P9 ~A LEEKS  似蒜葱 (这边人叫京葱)
- F9 A- t( T5 f- [22.Which of the following cutting shapes refers to a small dice
- b/ H1 p+ y0 Q- I: y9 u下面那种刀切形状指的是很小的粒(末)
  }* O; i7 G+ W, IA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 g- ^  U* d& e23.Oil is added to the water for boiling pasta in order to2 i. @. e) w0 u, @! Q  ]
向煮沸的pasta (意大利空心粉 )中加油是为了
: c7 v/ c1 J% O. r1 p; hA:prevent the pasta from sticking and to minimize foaming action., S/ P! o' q) y* c( K" i1 _7 B
防止面条黏合并降低发泡。
( w& o; S" [4 K) y5 L24.Which pasta dish features pine nuts and basil?
0 K% L6 W3 D  S2 u6 p7 C下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* A! k+ F2 h. S7 D4 u, L& @% {A:Pesto.一种绿色的意大利面酱
) [' v; ]0 g! b* {. @( vhttp://www.tianya.cn/techforum/content/96/563836.shtml8 X1 Z, z6 N& \2 H+ o& W: k
$ i* i" N6 m$ u; Z9 y2 T9 Y
25.Which of the following is a spring vegetable similar to spinach?
) i# ?% f5 S; H8 Q3 e5 ~9 W6 g下列哪项是一个春天的蔬菜类似于菠菜?
, ^: f0 \- h) X; F/ LA:Sorrel. 酢浆草。" s: D2 W. V. b. L. m
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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
理袁律师事务所
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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?
大型搬家
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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:
0 [! D* C7 p( }- H哪位厨师最早带来高水准浮夸的美食6 P: I8 I) o2 z, B8 C
AAntonin Carême 人名 安东尼·卡罗美* R8 R9 L7 y: E1 Q, x9 B

8 E( Y- H1 }/ |* H6 c) r9 M' W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ @3 |9 N# C/ t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) Z# G1 b5 L8 B( F+ b* u! [1 g2 d- cA:Cast-iron stoves         壁炉. \4 F& K5 S6 F0 w& Q
http://www.usstove.com/products.php?id=6# L* h" J; t0 H
7 H) V# G4 I, T. m( y7 j
28.The French term used to describe the roundsman, or swing cook, is:
7 H+ g4 S8 b, s' L法国术语,用来描述roundsman,或摇摆厨师是:
, i. C7 w- F! x! {( H/ v6 w8 XA:Tournant   图尔南
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5 \& k2 b8 J0 @4 l+ o% U0 M1 X29.Another term for the wine steward is:
8 L- u& u1 v& R' ~1 L& d% u3 s% d葡萄酒侍酒师的另一个术语是:
- r& U) z+ o+ j2 {* ]6 G" SA: Sommelier 侍酒师. T: X4 O3 R, L6 D$ G% L4 Z

: {# D# U6 d; ]' @0 d- v- R* b30.Molds, yeasts and fungi are examples of a:! v  T1 X- n! A; _5 W
霉菌,酵母菌和真菌是一个神马例子
  k! d5 R( U+ _& s9 {8 bA:Biological hazard 生物危害- y3 j2 k: u  A* x+ y

; I. Z8 N' H& Y3 r' Q* T5 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 f$ z% P! ~, d) I* r0 ]根据加拿大食品检验局,食品的危险温度区在多少之间:
3 B% A, `* g4 P; OA:40° and 140°F (4–60°C)     4-60度
* L6 C. D& z5 X
& Z, X1 L/ T6 W8 Y! h$ I1 O32.All bacteria need the following for survival:* @+ H, `  c/ F$ m% {9 h0 M7 s
所有细菌生存需要以下哪些内容:
8 D5 M' n* w2 h& Z. g( ]# B& g. CA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' W8 b2 j0 N  b8 i; u: X( v
6 P5 s+ \4 ]/ j% e6 T4 z33.Which of the following correctly represent critical control points in a HACCP system?: H* z5 \' b" Z3 X& \( y% g
以下哪项正确表示了HACCP体系的关键控制点?5 Y# k& l  z- m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # T; {$ j; `; a8 J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; X0 J* S# n# D( C
% Y$ B$ F1 x) N
34.Which of the following is not an example of a carbohydrate?
% `, r6 t) c9 O# B6 w下列哪一个不是碳水化合物的例子?0 G1 Y: I2 {9 g! O, c; F8 n
A:Essential nutrients 必需的营养物质: K% L. ?/ y$ z" D" R
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35.The process by which a liquid fat is made solid is called:
2 ?. {- Y) A' V液体脂肪做成固体这个过程叫什么* _4 H" s' c! _5 |
A:Hydrogenation  氢化
3 _& \" Y$ M3 f( V; s: g* O7 N/ M0 Y0 Z3 K* W
36.Which of the following is not an example of a fat substitute?) U( J* ?/ {: z. H& R5 {
下列哪项不是脂肪替代品的一个例子! I7 l# {  _7 ]5 l/ r
A:Acesulfame K  安赛蜜K表& m$ H  T! h+ O& `4 d
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37.Health Canada requires that a product labelled "fat free" contain:
" }1 Q3 Q; R( ^2 r* [6 c% r. ]加拿大卫生部要求的产品标有“不含脂肪“包括:
/ Y' w: {4 }" MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ z, E1 a- W6 g2 T% ^7 r38.Which of the following is not a problem associated with converting recipes?% G: g" i+ o0 Y4 O! k! I/ g
下列哪项是不相关联的转换配方问题?# q$ D  [- ?; e; c
A:Unit cost 单位成本
+ D# k- o' b; ~1 D5 L+ t$ a* i$ ^8 W* {+ i4 F5 Y& c1 p! S& {/ i6 r
39.The condition or cost of an item as it is purchased from the supplier is called:
" V: F% q: D# L1 t& p从供应商采购的物品的品质或成本叫什么/ D0 Z% a# w% U5 \; H8 a
A:As-purchased cost 购买的费用
( A9 Z# V* x2 I: t( W7 L$ }/ s: X9 y4 {/ k
40.The amount of stock necessary to cover operating needs between deliveries is known as:
; m" ^; u: t5 _/ L1 w在新货到来之前用于日常所求的必要库存量叫什么  ]+ V' z' U( h4 M- A9 t
A:Parstock 基本日常最低库存/ g4 C7 w. O" A' K& x( U5 d- [% t! R

% o4 m8 B8 \- g: L* z' p3 Y% L41.Which of the following abbreviations is used to describe the proper rotation of stock?
" N9 G5 V) Y! m' t( d下面那个缩写是用来表明正常库存流程?
) u8 f# p. Z! P6 c+ jA:FIFO=FIRST IN FIRST OUT 先进先出
( \+ W4 W4 \; |2 f0 i7 g* }6 ~9 a8 y4 B8 k" f
42.Which of the following knives is used to turn vegetables?# H, b6 N! ]9 X/ a8 H
下面的那把刀是用来打开蔬菜吗?! k( W6 Q* @" [+ i5 M
A:Bird's beak knife   鸟嘴刀
; l, [% u3 C5 zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! Y9 _5 G+ x. P2 {' a; n5 C
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43.What is an instant-read thermometer best used for?3 i0 u4 g4 Q5 q% N% h. F8 n
即时读温度计最好用于那方面?8 l! E8 g6 k4 N0 f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- @5 P  k, o) y5 ?: ~; M
1 r0 a' \. S) a4 I, b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# Q0 u) B1 @1 M3 a# h
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 u% Y9 E: M1 p' zA:Cast iron 铸铁
  x1 r9 S+ G7 e2 y- z7 M% ?
( r7 e" h0 O* e0 X, j( v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. e' K9 R: G! D2 h哪件装备下面有一个可移动的碗和一个S形叶片?
, m; y) v6 }+ \4 kA:Food processor 食品加工机! r5 L6 s/ @' y% L' X! `3 ]* r5 a
http://www.google.com.hk/search? ... iw=1263&bih=572# i7 Y" K. k6 R) q! \. J' j+ V

" h! {* [9 M1 G) t! V( j- R& b& V( A46.Which of the following is not a rule for knife safety?( S1 s8 L2 ^9 }. D! j5 y. \
下列哪项不是用刀的安全规则?. w: p# L  u+ A. L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  H6 |; W' L) O  z: U" U1 ?5 `! M. b
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) x/ P6 ~0 @6 u" b3 x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! `1 U; B: e- z; V9 t
A:RondellES
: n( o! B$ f( E% P4 U" k% n2 t; bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% L) C% G: y1 Z2 d2 U2 o0 [7 L

0 ?' m/ M! d- Q) S- t6 _) N48.Which of the following is a diced cut used to garnish soups?% G  g& _, G: v; |* r- v
下列哪项是切成小方块用于汤的装饰?
' T5 x+ ]. M9 P, y! L9 l1 ZA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# E3 a& p1 ?- h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# R- y& [" n" g0 [7 D+ H  a- }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!!——
" H) d( a" V+ \% @+ {A:Gaufrette 7 G7 x( Q- _9 w+ k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ g. N. s3 J6 m% ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 H/ o  y- l; WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& t; K' \( }( W( P; D" x7 m

8 V9 _) d' K6 ?8 c% J4 O% Q6 p0 d* ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: D4 S/ Y' W& w7 L& W" X3 @& t& ?
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)
) ]" {- y6 t# l* i( iA:Cilantro 胡荽叶 香菜! r* S+ _: \, a# |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 j2 [6 \' m" m+ z: r  V  ]: o
& j' [+ l3 n  Z7 m& h3 r60.Allspice is made from:
: ]+ O/ w, \$ A& ~7 s0 {1 w 多香果,  多香果香料是什么0 H) |/ S8 n2 a, n8 h) o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 W  B, X( i; T1 O% v' O. b0 ?2 nA:A dried berry 干浆果
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! ?$ e1 n- c: C9 ]61.Which of the following are used to make a sachet d'épices?0 F! C8 V3 z7 x2 W) H
下列哪些是用来做香包德épices?
' j1 g, G- I; h$ X; Nhttp://www.sachetcatering.com/2 F! q9 M# A  G: h# K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 x, ]5 ]+ {* @; @+ D5 H+ G0 D9 [" @" x2 ]
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62.Which of the following condiments are not soy based?
: ?2 H$ b. F% l- |; S7 d下列哪项不是酱油调味品的?( e! x* ]/ u( |
A:Wasabi 日本辣根( X2 ~) |+ [/ O; V/ G* \( |5 U

9 m* H- ]6 r. Y* O' S8 d' \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. m/ W& Z, T5 O, i( @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:2 t! A! K2 N3 T/ z$ d) K1 J
A:Pasteurization  巴氏杀菌6 u" `. `2 G/ d* g# r
9 [( {4 d+ ?2 {! N( ]; x  E7 k
64.Which of the following steps is not the correct procedure for whipping egg whites?( M1 V8 i4 e* \$ e0 N" Y' G/ F% }
下列哪个步骤是不是正确的蛋清搅打程序?  m) Z* }) a# x! \2 W; F1 F) `5 [6 @
A:Allow to rest before use. 允许休息后方可使用。
" K5 I" z6 s( a; @$ S; O6 o* @$ s. R
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ \! f" h! n1 f
A:56g and 63g 56克和63克
4 }- V$ f+ f. [/ U3 B/ L
1 J6 p3 p3 T/ N7 [# n$ g! k: m* h66.Evaporated milk is a concentrated milk that is produced by removing
" j) x( @3 i8 D8 D" A6 W炼乳是一种浓缩牛奶 是去除什么做的
; w0 k1 W2 {5 f9 n8 x" pA:60% of the water 60%的水5 {  Q/ Q8 G6 i9 X' X, P# E

, K" D# y/ M. Y- l1 W& h' j67.A method of cooking that transfers heat through a liquid or gas is:
+ s1 B/ o. }) ~7 |0 y一种烹饪方法,通过转移液体或气体是:
* d- C4 z- o  b/ r: J. A- `A:Convection 对流% P+ D! v  n* ]1 n8 @
% P! p* U$ x5 a0 E% T2 i! s
68.The cooking of starches is known as  烹调的淀粉被称为* u* `3 k" c0 G, ~1 U8 m
A:Gelatinization 糊化
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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?
- V5 z8 d' ?2 d4 k- W$ V0 q! ^* U5 K" }A:Braising 烤
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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:
; _7 k" F5 @& U5 O9 g: uA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. ]! j. F1 [; \  {! r+ p: v

) U' _5 j8 p+ p3 D71.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 }! i& d' U  n7 j+ s
A:Fumet 原汁9 \3 B2 E3 y, l+ x

  |. |* P0 x- `$ s# ]1 Y- O& e) N5 ~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
% V" r" K$ @9 F5 NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) F, A2 ^3 a. a6 Z3 m- ?* `
7 I' X% r# S3 X( w4 `6 v
73.Which of the following is a principle not used in stock making?
; D; G! {7 r8 |! F. H9 d' Z下列哪一项不是用于制造高汤(低汤)的原则?5 N# S+ v# S8 B$ p$ O
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
4 |) m9 J6 e4 N, }+ C0 X6 UA:Remouillage 法语熬汤3 b* Q  l/ m1 @3 D, P2 l) v
http://www.haibao.cn/blog/post/176242.htm
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