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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。
3 y3 n, G) N/ A1 ]) `6 M
3 g) w4 f) E; ^) `6 r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。
1 M& E3 v% g: Q: A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
大型搬家
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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0 t3 c1 b9 t2 b2 g4 f' D. Z
1.Which of the following methods should be used to determine doneness in a New York steak?
& D# o3 `( {* \& i9 m3 w3 d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)
% r3 C, G& S& g& }5 G$ Z1 o) @4 w* iA: pressure touch. 压力触摸
( Q& Y) w' r  V' R: T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, Y  G" a$ R' j7 T$ ^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- U- n- w: \6 H, Y8 }+ t# w2 `
A: acid  食用酸
; i" @" b9 m$ B/ k3.Vegetables are major sources of which of the following nutrients?
2 u) N: q+ X3 F0 S8 a. @% i蔬菜中包含的主要营养有哪些1 q/ o/ r$ K! d
A:vitamins and minerals. 维生素和矿物质。
+ j( I- p. p. Y3 q! {6 o  _4.Cauliflower is commonly served with
& Z0 K8 x% C) ?$ q$ I% X花椰菜(菜花)最常见和那种酱汁搭配+ y' J: l& h: N9 Z
A:Mornay sauce. 奶油蛋黄沙司7 v7 {# R0 e( o# {4 U
5.Which combinations of products are found in pie dough?0 O* r3 i" T5 W6 ^6 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??)8 L. A# I, }- f4 H0 ^! I
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  a" C2 h. F% u7 }3 m- [8 c6The French term for mussels is 法国语青口(海红)叫什么
5 J3 Z1 s3 F; B: [9 e3 MA:moules.法语青口,海红3 `" F) F- ~. D* h0 ^* j  H' v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: R; I) y! ]( m% |% L8 Q1 N
A:faintly fishy. 稍微有点似鱼味
* I( }* ?( ]9 n* x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ B- d; x% J7 eA:2 days. 2天4 r" M7 t0 _4 a
9.What are the principle ingredients in ratatouille? * F& S5 F  a% x6 w: \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% O; ^' b. o- C/ b) n$ u- L% BA:Zucchini, eggplant, green peppers, onions and tomatoes
1 s9 G9 d# I& u7 D. {! [# c西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 I% n9 Y0 P' M
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. q& c7 U8 q, i; ?% N& J
A:cook food in quantities that will be used up within 20 to 30 minutes." }3 S& @6 r/ {9 @; c
大批量烹煮食物要在20到30分钟内
$ s1 N; x) Z. P) h. E) Q$ I5 J; N11.What person has the authority to issue a Health Permit?
4 V5 S; V6 |  V4 k$ l% ^谁有资格颁发健康证(卫生证)。- |7 m0 z* [3 B% I% ^/ e
A:Medical Health Officer., V1 {. V2 K& y4 I; U: h2 a  U
医疗卫生官员。+ q# i+ D6 I) Q. B# c: g
12.For what period of time is the health permit valid?! p! c( p) |' j/ g
健康证的有效时间是多久?) I3 D# f5 \. t4 F+ r' h
A:12 months.12个月
* F8 Q7 i' @3 z$ w4 k( {13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 J0 ?, C8 ?/ j4 |+ u8 i% Q
在食物和饮料准备区,通风系统换气的标准时什么
# B4 s3 o3 Y# M1 o! T4 n. wA:08 times each hour. 每小时8次5 y7 s- k1 F! t( Y4 J& p, K4 \
14。The minimum temperature for manual dishwashing in the wash sink is
# f# \8 D; i# o# M  v4 q手工洗碗,洗碗池的水温最低多少度?% [$ }+ Q+ C- x0 N2 u0 V- b
A:110 degrees F (43 degrees C). 43度7 k6 t# ^! B8 }) W
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ ~( Y3 `& P# i5 Q: t/ V
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ ~# w4 g7 |& K: k; S0 k& K
A:180 degrees F (82 degrees C).  82度# ]7 I9 g7 x6 ^- j0 u. O
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 a6 X6 h! p' z4 e2 ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 z! n0 n8 ~" B. K
A:en papillote.  法语自己理解
. S- v7 u) h, F% ^0 ~. O' `17。Wing or Club is considered a2 m5 F! U# h9 @" T) x, Q
翼和CLUB 被看做是一种...
) [4 e6 ~  j6 T8 zA:Bone- In Cut     带骨切
0 @/ M+ I( z, a+ u$ e" h& |1 w18。New York is considered a   纽约牛扒被看做是一种0 x1 b8 i" n; \$ `
A:Boneless Cut     无骨切# \& ?. T9 E, G0 x) c/ M0 y
19.In general, a court bouillon for freshwater fish will contain
$ ^' B5 I* j) r1 R! w( J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& S/ }# e  T, ~3 t4 C9 ~+ ^  _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- G7 y& D! l& d# L6 ?和做海水鱼同样数量的调味料和香料' u3 z0 M0 v) Z% t! Y, y0 I$ g5 `4 }
20.Anise is very similar in flavor and appearance to
, U7 [! @/ {6 P3 K八角和下面的那种原料有相同的味道( |; G$ H1 ^5 @5 b, }- F$ U: I
A:fennel  茴香4 `+ B' M. _# `) r1 e! Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 g' H, h6 H) x5 u# F下面那种原料更像大葱且有平面的叶子9 S+ _; a& z4 ]' _$ _! O
A LEEKS  似蒜葱 (这边人叫京葱)+ t, Z, @; f: Y( k( ^
22.Which of the following cutting shapes refers to a small dice
0 W$ j: Z4 u! a. S2 [0 {! i下面那种刀切形状指的是很小的粒(末)
3 k( n+ }2 I4 t% Z0 ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 W: Q) p, i" p0 f/ ~8 r$ I3 U
23.Oil is added to the water for boiling pasta in order to
9 `$ \9 U3 V  q' d. ]向煮沸的pasta (意大利空心粉 )中加油是为了" ?% k/ J# A+ A5 J- F
A:prevent the pasta from sticking and to minimize foaming action.
8 L' o! U1 F) a) `( z/ j防止面条黏合并降低发泡。7 I; j) E$ R- ^8 A& Z
24.Which pasta dish features pine nuts and basil?
# S' L! ?3 N& r1 X) W- v下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 r0 ^! f1 T' ]! r/ @5 e- I
A:Pesto.一种绿色的意大利面酱
, C4 z! `9 G7 {  I3 T1 T0 G5 G$ r2 Ihttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?: \5 v/ v% H& q# D3 {
下列哪项是一个春天的蔬菜类似于菠菜?0 Q4 @5 w4 E  ]1 V1 k. P
A:Sorrel. 酢浆草。! `, C  B: I' r# Q
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:
4 p; B1 O5 K5 Q, c6 j; e哪位厨师最早带来高水准浮夸的美食, H. k# f( f" ~  d+ f. [
AAntonin Carême 人名 安东尼·卡罗美
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" q2 Q& L9 N; C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' Y9 V  P# N4 S+ o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 Y: F; Z5 p1 E- B
A:Cast-iron stoves         壁炉2 x& B6 B, c7 m  t+ s
http://www.usstove.com/products.php?id=6
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, d3 W0 F7 w5 D, O# o, N. f28.The French term used to describe the roundsman, or swing cook, is:$ b& f) u3 f# u' C# |
法国术语,用来描述roundsman,或摇摆厨师是:
# N" X' }9 S: k. s& }( OA:Tournant   图尔南
6 S. [- m; G% H- _
/ i& p3 s& O! A8 e29.Another term for the wine steward is:9 A, {$ e- g4 h) u) e
葡萄酒侍酒师的另一个术语是:
% Z3 J. H4 @, a/ G- {/ ZA: Sommelier 侍酒师% K8 Y( u& m& d- Q4 X  K
1 y( E5 L( l: T& T& E
30.Molds, yeasts and fungi are examples of a:
( P0 g0 j, U! Z. E, h) I5 |霉菌,酵母菌和真菌是一个神马例子) `$ E3 R4 J' {  i7 T: K0 \
A:Biological hazard 生物危害
' R. o$ K9 d" f/ j( M3 E/ o) \- L$ {) I" m8 A
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 e9 s. `( m  v, `; v; d0 |
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 o' Y9 C: q8 sA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
4 d+ t' F# U+ J( I$ o! A% ?4 |所有细菌生存需要以下哪些内容:
7 \8 g! r* @: rA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) x! T0 |1 ]6 R
' Z5 L; T7 A2 B3 Y9 H3 `6 ^2 X, x7 c33.Which of the following correctly represent critical control points in a HACCP system?! T8 s5 C4 h$ b6 C' }4 K
以下哪项正确表示了HACCP体系的关键控制点?- \5 f: Q( O/ k( R. z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% x" x0 ~1 }" i8 |, p食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! [* m' [7 V: r; I
5 _' i' k! j) i( I: n34.Which of the following is not an example of a carbohydrate?5 p7 U4 j* K# j
下列哪一个不是碳水化合物的例子?8 v, n# g# B) v' Q0 T- v5 m
A:Essential nutrients 必需的营养物质
: L2 O2 Y# g8 q  s9 ~' {2 \0 P3 a3 K  ?$ o, Q' Y
35.The process by which a liquid fat is made solid is called:
: D% r+ Z( g  Y* H% g0 X液体脂肪做成固体这个过程叫什么9 Z; V- B, I& U6 b' e
A:Hydrogenation  氢化( F$ v! \& J) C
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36.Which of the following is not an example of a fat substitute?
) S+ H9 j8 V' \8 u/ S7 L下列哪项不是脂肪替代品的一个例子
6 Z; L5 Y" G  ]( c/ F! [A:Acesulfame K  安赛蜜K表
; u$ P5 s2 x7 r$ y8 n' \+ x/ b8 f$ k6 M2 S* [
37.Health Canada requires that a product labelled "fat free" contain:  H, a$ ^$ M; @) N
加拿大卫生部要求的产品标有“不含脂肪“包括:6 w3 N3 s* }& p, E  T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& t: R1 I  o7 W$ q

, r) q( B+ o$ a# ?; a' q38.Which of the following is not a problem associated with converting recipes?
0 L$ U8 H7 \" U8 Y下列哪项是不相关联的转换配方问题?
( v. m  e* |  r0 ~A:Unit cost 单位成本; o; m: b+ k* }/ k0 w

( Z1 L, w& m" n7 w1 o39.The condition or cost of an item as it is purchased from the supplier is called:) \6 M2 t: B8 V0 o$ q
从供应商采购的物品的品质或成本叫什么- ]! X7 E1 l, G3 [# D9 D/ e/ k% X, u0 B
A:As-purchased cost 购买的费用
6 f- N- n- e1 f0 c1 \( Q" k
7 F9 _" C! _8 L40.The amount of stock necessary to cover operating needs between deliveries is known as:
! X8 L8 @" L, K8 A在新货到来之前用于日常所求的必要库存量叫什么
' \3 c! l- {+ m$ r% A# LA:Parstock 基本日常最低库存& ~+ v( `" ^1 ~% b: D
! X; q9 S+ n; n' e* c0 V
41.Which of the following abbreviations is used to describe the proper rotation of stock?
  R# ?/ p$ y1 m6 \+ c" B4 }  @下面那个缩写是用来表明正常库存流程?8 k5 Q" b4 c+ y) m0 r& J: S) }
A:FIFO=FIRST IN FIRST OUT 先进先出- M9 W# r  D( N+ K& p' B0 E
; U4 O) q6 u5 b
42.Which of the following knives is used to turn vegetables?
. v$ q* F$ V. O8 E下面的那把刀是用来打开蔬菜吗?$ e* {9 E3 @+ u" ^* R
A:Bird's beak knife   鸟嘴刀+ T: M4 y4 S) ]. e: K  p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  F! h* ^3 z' r2 S
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43.What is an instant-read thermometer best used for?
* V+ g+ ^% u8 V: c" n即时读温度计最好用于那方面?
; |) w; c) T+ ^$ h, TA:Checking the internal temperature of a roast 检查被考物品的内部温度
2 u- }/ L% s- F8 d
/ U1 I; o) Q9 T3 s# y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( I+ m1 a2 f0 U0 B2 M# z下列哪些金属材料受热均匀,通常用在铁板而且非常重
( d" V& q3 O$ {% \% }1 oA:Cast iron 铸铁
3 F2 J- _; B, d, O7 G0 }6 @0 d% o* A3 f% r
" Z1 }! {1 z; p$ J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% S6 g' k( a6 a" F/ w& j0 B哪件装备下面有一个可移动的碗和一个S形叶片?0 y) n( d1 f" z1 Y3 W
A:Food processor 食品加工机! B4 E" O) D# _
http://www.google.com.hk/search? ... iw=1263&bih=572& y; F5 L2 t/ k" e, J' d2 }+ ]

, V% i0 n! ^- b) g  ]) q46.Which of the following is not a rule for knife safety?
% Y: m1 f0 |0 @5 a3 U9 M; s$ Y下列哪项不是用刀的安全规则?
. c! ~% ], t/ b3 J7 \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# k5 z. h* K5 t5 ]; b0 m( G3 m. F9 E2 P# ~( X8 w: n
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  V; j! _0 ~' R6 ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: q+ o" R# Y2 G% l
A:RondellES
! L6 ]+ k6 F: j. Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; p! s2 G, }2 c48.Which of the following is a diced cut used to garnish soups?( s8 {% v+ S- d3 Y1 b
下列哪项是切成小方块用于汤的装饰?
& i8 A% D- R* o' e# ^3 _A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" j4 ^- g4 z1 y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 p) v/ v3 f% M! n+ h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!!——
1 B7 E+ P6 }/ l& u( W9 JA:Gaufrette 0 K7 w8 g0 x5 `* g/ j$ n9 V6 M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 b% I+ B1 T3 ~& V- D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- c7 W, v: r3 ]/ e1 Y. w* ]/ wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: E3 Z# I4 }, `7 \

, o: i# ]% b2 Q0 N7 D5 @4 e( y3 Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 o  ]6 u- J& E  c! P& `( J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)
. l1 V( t; k) gA:Cilantro 胡荽叶 香菜
! `# F+ O. l9 [% whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 o. P$ j5 [* u/ I: b9 p
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60.Allspice is made from:
/ I* O! X6 F/ }9 H, A 多香果,  多香果香料是什么7 E5 `. W6 l$ ]' J+ l5 }7 p' ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; l( b& k% a) X% GA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?, o( r" m; s5 G
下列哪些是用来做香包德épices?
1 K# Y, d; ~: O+ n1 l; g  Qhttp://www.sachetcatering.com/
, ^( g+ W6 {- w$ i  ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: v6 Z& s5 p  ^0 K6 L; g

2 ~% u+ v+ n; p+ W, z  b62.Which of the following condiments are not soy based?6 W! ~; M' e- J$ E8 D
下列哪项不是酱油调味品的?5 {  E; b! w5 Q8 B4 X1 I- {
A:Wasabi 日本辣根) j$ H% D& N; G. v
) k9 P* e0 |5 \( T- q, i- X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ K/ p* G; C, B
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 g! `6 q0 e; W. k4 t; c8 J( k  \
A:Pasteurization  巴氏杀菌
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$ _" R! M  o5 W% Q64.Which of the following steps is not the correct procedure for whipping egg whites?
5 x: R: B) Z" h' U下列哪个步骤是不是正确的蛋清搅打程序?6 O; H/ _4 D! a: V* b
A:Allow to rest before use. 允许休息后方可使用。( ?' P; i1 c+ e) L

& D2 |, s, g+ ^5 r65.The weight of a large egg is between:一个大鸡蛋重量介于:
: O9 O- O" `$ d& {5 ?- ]: cA:56g and 63g 56克和63克
; i3 A3 M& k3 [  r! V
" ?0 a! c0 P1 u0 D66.Evaporated milk is a concentrated milk that is produced by removing$ w" g: f' P% p% a8 R* A
炼乳是一种浓缩牛奶 是去除什么做的- t& O# a/ l* B: s* c% Y
A:60% of the water 60%的水
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: ~. c- P* N6 }( c& F" T67.A method of cooking that transfers heat through a liquid or gas is:! c  T% [; n0 L, K: R5 L
一种烹饪方法,通过转移液体或气体是:
+ P) Z; w  X+ I% A4 N: N1 M' AA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
" [1 @2 C$ M7 C' J3 F: U$ R$ Q* oA:Gelatinization 糊化& f0 u" G% E- o$ L8 l6 j* ]
% X6 d( _& |+ c9 x
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; a# P! l( D# m" B3 |1 Q7 G; |
A:Braising 烤2 f% I0 ]* h! k$ f

6 e0 I/ W: _1 C% N* |% w) `4 D70.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 V7 K" K4 U, M1 i: k0 H' ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
9 e' r+ _/ [, f, D* q9 E* o* w7 e# v4 N0 K' s) E
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
5 k" n+ t* I$ |! [! A$ fA:Fumet 原汁
( a2 ~% E0 [. [% h
1 s( y6 ^) i0 z72.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
/ Q, g- T+ \0 u- b! `9 O/ y6 dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 u) b# e& R8 z/ u2 M8 C
2 X0 M  _4 `* t# _9 D0 R5 M73.Which of the following is a principle not used in stock making?) K% U, i' @0 q( H1 x$ j& |; A
下列哪一项不是用于制造高汤(低汤)的原则?
: L/ _; d5 [9 n3 @, xA: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
. g5 i3 w& X0 W/ v3 H. ^0 b* T& iA:Remouillage 法语熬汤' R+ D7 c4 X9 j& ?5 Y
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