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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。/ O0 ^+ F7 y: I5 x1 b6 d

* K8 ~4 k' c* T  u+ ?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 s9 m. ?( b/ Q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' L* ?$ N" c  M8 m1 k6 @
1.Which of the following methods should be used to determine doneness in a New York steak?* A% U7 F% k" r/ m! T; {/ n
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)& k; F+ B. Q/ w7 k
A: pressure touch. 压力触摸
# E" u: D( l1 A8 [- [" }( m& D2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. t: y2 j8 y5 b( j! D. g
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 ]' |0 x& R: W/ J5 w7 a
A: acid  食用酸
. k. P3 f) Q' i6 N8 h3 u% @6 F  @# U/ l3.Vegetables are major sources of which of the following nutrients?
1 x# z5 e- d" x$ b' i蔬菜中包含的主要营养有哪些
3 P* d3 @6 f$ tA:vitamins and minerals. 维生素和矿物质。3 o2 ?+ S/ S3 a+ m
4.Cauliflower is commonly served with- I3 A1 X" {; [, t( [1 P" u
花椰菜(菜花)最常见和那种酱汁搭配' `3 P' b# X+ L& s0 Z
A:Mornay sauce. 奶油蛋黄沙司
" b: o) z9 l4 R3 v/ O/ V0 r5.Which combinations of products are found in pie dough?
/ M, O0 t8 ~* M+ ]0 {0 U  t; E6 `下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 H. `8 ]* F  g& ]" c3 r4 k! r% T& XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& E. Q9 ]0 R8 q# |
6The French term for mussels is 法国语青口(海红)叫什么% j$ a2 J5 }& w3 k
A:moules.法语青口,海红1 N% L5 Y1 f$ l' h1 y: C% r$ Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- G+ t) j; W0 T; U& rA:faintly fishy. 稍微有点似鱼味
  T6 x0 Y, h8 B  a8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 G( A: m9 a2 O) T
A:2 days. 2天
9 n2 l) B. c6 B* s; c- ^4 Q9.What are the principle ingredients in ratatouille? 0 q: T& t/ B$ h! g9 j' e' |
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) I  P& D1 P2 x5 a  i$ I9 }. @
A:Zucchini, eggplant, green peppers, onions and tomatoes
4 i0 E3 U, z+ _" W西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ L. E0 H. h# b6 F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* y' y: ^8 G+ S9 r% L" c
A:cook food in quantities that will be used up within 20 to 30 minutes.
# l3 {8 y2 f& D: U5 g$ j3 e* v. h1 K大批量烹煮食物要在20到30分钟内
$ \% i% n9 ]8 k# n, t11.What person has the authority to issue a Health Permit?
9 i' ^1 Z' [- z谁有资格颁发健康证(卫生证)。6 {1 @3 U! ~& w( j
A:Medical Health Officer.) ^. O( @- I8 Q" a
医疗卫生官员。
- C6 h8 `, e) ^+ Y7 N0 B; U* Q3 J6 E3 M12.For what period of time is the health permit valid?
- e- ?! t* F5 j7 m健康证的有效时间是多久?- R. x7 X. }3 U5 ^. K  ~+ c, g8 b3 m
A:12 months.12个月
# E. A$ O. v# C+ c% g) ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 b: |; X4 a: Y9 g
在食物和饮料准备区,通风系统换气的标准时什么( j' d" h' B1 k6 L& z3 I
A:08 times each hour. 每小时8次
3 y7 @- D5 J. s- F9 [14。The minimum temperature for manual dishwashing in the wash sink is) w+ g! g& b5 Y
手工洗碗,洗碗池的水温最低多少度?
9 @! P( P3 c7 }0 @7 Y$ oA:110 degrees F (43 degrees C). 43度
3 ~; |) w3 x8 Y1 U15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 X/ o7 j+ Y* h
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 a0 V5 U1 e4 f
A:180 degrees F (82 degrees C).  82度! C0 ~# M, R, \. k# D2 l
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: Y7 m9 B$ e! P- E用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 G% \# A. v* N, F/ l
A:en papillote.  法语自己理解* a5 z% A' _/ k6 f' j
17。Wing or Club is considered a( L+ ^: m# P6 u6 @) z
翼和CLUB 被看做是一种...1 U- Q4 S+ w4 M. b$ b
A:Bone- In Cut     带骨切: t, ]* h, b- ~. _8 `. m0 Z8 g( q
18。New York is considered a   纽约牛扒被看做是一种8 Y! l( ]. E( l* q, b
A:Boneless Cut     无骨切1 f8 m+ P8 k4 I& i% W) n, j
19.In general, a court bouillon for freshwater fish will contain
$ n: C* d7 ]5 Y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
. N, p/ M! f% e: s+ T+ cA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& }, V7 ?5 z' r8 ?& z- G3 X; I5 {和做海水鱼同样数量的调味料和香料
( I) ?3 [3 E! o9 K7 j20.Anise is very similar in flavor and appearance to1 G5 Q2 R) y+ z* i% Q, I3 B; l
八角和下面的那种原料有相同的味道
/ j9 r9 c$ e& H( |5 @A:fennel  茴香( z  o9 a4 D& D8 O6 ^# d* N# x
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 \  Q3 ~, i: }1 K) {# x# G/ M下面那种原料更像大葱且有平面的叶子! w. O* e4 z- {: R; G) ?- P
A LEEKS  似蒜葱 (这边人叫京葱)
5 M4 Y! x+ C! Q$ r8 D, X* m22.Which of the following cutting shapes refers to a small dice1 g# f  |! {  r! P
下面那种刀切形状指的是很小的粒(末)
9 A! S" J$ _& r* x* t0 @; j: GA:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 d# w+ e3 Z! r8 C
23.Oil is added to the water for boiling pasta in order to  {& g" j" i2 `7 A
向煮沸的pasta (意大利空心粉 )中加油是为了
' j) ]! H+ h0 R) d* U# I/ B- n" mA:prevent the pasta from sticking and to minimize foaming action.
7 {4 t- g/ A5 f防止面条黏合并降低发泡。
' @# a! W3 w) y8 q3 _# O' q24.Which pasta dish features pine nuts and basil?
& q1 b6 X: H! O' V$ p. T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ R( {( ?& f: p' p5 X+ S
A:Pesto.一种绿色的意大利面酱
9 D& h- B: O4 O/ Xhttp://www.tianya.cn/techforum/content/96/563836.shtml/ ~- J4 }$ M; U5 ~/ b3 _) p! `

; t9 F$ E( i3 A6 @: Q9 \25.Which of the following is a spring vegetable similar to spinach?$ k* p/ o0 }# a+ `% @$ l" x
下列哪项是一个春天的蔬菜类似于菠菜?
* S' k, Q# B: V) I# ]$ j7 }A:Sorrel. 酢浆草。
/ q0 Y$ w8 J/ xhttp://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 k& w* N' o" @( j5 F哪位厨师最早带来高水准浮夸的美食  a8 ?& d" n) r! U4 G6 B1 J
AAntonin Carême 人名 安东尼·卡罗美
- @! B' [8 x0 j  P; f- @
% o9 U" f: @* T" e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ H8 \  N, R6 G9 [0 U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- y, n. U  h5 I% N$ \* V. }A:Cast-iron stoves         壁炉
% z) Q, y* h& p( R( y7 ~* `" Shttp://www.usstove.com/products.php?id=6# r) L8 J" f' T
( q7 d6 {% m. o- p8 K
28.The French term used to describe the roundsman, or swing cook, is:
+ I; T; y* t9 I法国术语,用来描述roundsman,或摇摆厨师是:$ b& z' L+ n7 F' }
A:Tournant   图尔南
! F+ o: X1 F3 k3 o  E/ v9 }
8 [- t" m) [5 V( y$ c9 V$ F29.Another term for the wine steward is:% s9 m, [8 `& `- I. i
葡萄酒侍酒师的另一个术语是:
4 w  I9 Z  D. \* _0 D4 nA: Sommelier 侍酒师
% q+ N$ @' d! Y5 V1 R3 Q8 R  ?* W2 K, g6 W
30.Molds, yeasts and fungi are examples of a:$ B9 Z, ?: y# q, W- Y: D
霉菌,酵母菌和真菌是一个神马例子
9 z9 h/ B% {" ~, B1 \A:Biological hazard 生物危害" {- J2 ]% }/ D: d

" D0 X" v3 U* f* {) o% s) y5 f, K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, ]7 v# z. E3 H( I5 X: Q
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 R- c7 s' R. wA:40° and 140°F (4–60°C)     4-60度
, g' h% C: d" D( c# ]' H( O% X6 l8 j6 N. c
32.All bacteria need the following for survival:' E3 W2 F0 i" U% y
所有细菌生存需要以下哪些内容:. ]( k0 b. [+ v% r; |
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; t# M' a# k9 Z/ u
0 W! c. o- ^% ^6 a& P
33.Which of the following correctly represent critical control points in a HACCP system?7 ?, s; ]4 c4 x& F/ x
以下哪项正确表示了HACCP体系的关键控制点?
6 S! q+ S! |9 ~3 f1 b9 SA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( @& s( A7 H9 r' A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' s3 T! b$ g6 _: |  B1 t
& a! v5 J4 t2 G9 X4 c. s& w- Z34.Which of the following is not an example of a carbohydrate?
9 G  l7 z( E5 n% ~6 \8 S下列哪一个不是碳水化合物的例子?
( ?$ a( J, q- P8 Y0 H. `A:Essential nutrients 必需的营养物质6 t: I# @5 ?6 ]4 J7 u8 k0 i- m1 c" G
, m: ?. S& @- r4 v4 _9 u
35.The process by which a liquid fat is made solid is called:/ h9 G: o2 a( i+ F! S3 M" z
液体脂肪做成固体这个过程叫什么# S& u! {5 q% Q& L, G2 Y
A:Hydrogenation  氢化
6 C- x- ]1 k! u, {2 i! X
, }7 K! K" A; W5 A36.Which of the following is not an example of a fat substitute?& R4 t0 Q! w5 Z1 |! X  ^
下列哪项不是脂肪替代品的一个例子3 P: G+ s7 O9 T7 G
A:Acesulfame K  安赛蜜K表
2 h7 t6 `8 q9 J: \3 I( `, N) Y- f
! C7 b, U1 y* n3 W  \9 }" K7 b37.Health Canada requires that a product labelled "fat free" contain:7 P8 |) K( V- h
加拿大卫生部要求的产品标有“不含脂肪“包括:
- v  ?/ b2 s/ X5 y% pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ M/ \6 y$ r, L4 f0 T1 M/ i
5 F! D! {" S" O+ I9 L0 i
38.Which of the following is not a problem associated with converting recipes?
) S. b7 f! \2 w* Z( ]! R, e下列哪项是不相关联的转换配方问题?) o9 V2 B$ s' ^1 o# T& ~( c
A:Unit cost 单位成本
3 A8 {4 w/ C- T/ d; X, W' E. D1 m/ q
39.The condition or cost of an item as it is purchased from the supplier is called:
* {$ l  l; R6 G从供应商采购的物品的品质或成本叫什么
( W3 a; @( t& j0 ~' ^. O  K7 jA:As-purchased cost 购买的费用& f- `$ u2 n( y; O- l# m4 O5 g

7 s5 a5 W% N; z, I40.The amount of stock necessary to cover operating needs between deliveries is known as:
: A6 {" X! l, l4 B在新货到来之前用于日常所求的必要库存量叫什么, H! l& q# U( [6 A1 H8 s! E
A:Parstock 基本日常最低库存
4 t+ Y% Q! s* f0 d. b" E6 l; g8 R) x7 R7 t! b
41.Which of the following abbreviations is used to describe the proper rotation of stock?( C: S3 v) J, i$ Q5 L
下面那个缩写是用来表明正常库存流程?
% m" i% |* [6 r. C3 RA:FIFO=FIRST IN FIRST OUT 先进先出
' z  {( o  g. I9 e7 l% ]; e( o$ L! L6 ]4 q! D
42.Which of the following knives is used to turn vegetables?
  S. }1 O( g$ K' L) M3 c- O下面的那把刀是用来打开蔬菜吗?1 \0 C& Q1 m8 p
A:Bird's beak knife   鸟嘴刀
" |0 q1 }  w2 t& y( P( k" M! C4 ]0 g: Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! W) v0 K( M. R. O
% V4 l/ U7 ^) O2 Y3 ^7 Y
43.What is an instant-read thermometer best used for?
3 `6 b" J% G8 z即时读温度计最好用于那方面?" b% a& M  ]1 X& t7 g6 y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
' ?5 \% e; q. j) p7 _: k; @- n9 K$ b0 q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- c( C7 H# G* }下列哪些金属材料受热均匀,通常用在铁板而且非常重
! l3 t  h5 F6 O: M5 ^* RA:Cast iron 铸铁
/ A- {( N* }8 d4 @; E4 H/ q
" |9 \; G7 }0 j6 Q+ Q/ `0 D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  e( o! H$ ~4 a5 M0 a, H9 r; F+ k哪件装备下面有一个可移动的碗和一个S形叶片?
* M7 P$ z( e; o  @6 x& @A:Food processor 食品加工机* ?: W5 @% P1 c% Z4 a9 {7 j6 z
http://www.google.com.hk/search? ... iw=1263&bih=572& m. N" m+ c+ ]) U- p- z

* Y( L! G1 X6 ~6 Y; c9 p! O' ?/ {46.Which of the following is not a rule for knife safety?
1 ^# o, K3 _. n& Q下列哪项不是用刀的安全规则?, e' f( f* }% R. ?! p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 ?$ D) k& g4 W9 z6 m% H" N
; E' z8 u/ x7 C  N# K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 ?) ~. j  s, }# ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! N, r5 N# s; H) {A:RondellES . l) H: D) s; n! H8 R0 U, ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 `& T9 J! O1 T' j
. y+ D( f( F' G48.Which of the following is a diced cut used to garnish soups?! J, L4 j2 v$ E/ X  J
下列哪项是切成小方块用于汤的装饰?
+ _; H5 Q2 b+ e' {A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! P/ H/ C. c4 s; `" l4 @6 H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 C# e0 q: R0 Q1 a+ q( j9 G" d
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!!——
& |% m' Z1 @' F+ d$ }2 a" |2 hA:Gaufrette
( ?6 Y# S1 D# x, q& i3 o; cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% s0 C+ H0 P3 J8 a2 O. [: i! I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 |, [9 U  j& R- p: @; `$ a* S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  W% [* l1 l; m3 v
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! j% B  T: P! {* U. R7 p3 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)
+ x, D: \0 \, FA:Cilantro 胡荽叶 香菜5 z8 m' I( L0 e6 l% ?. y# B$ V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 S, T4 y; _. ^, ^  X3 B! I, ~
% C( ~' b8 p' l$ `* o3 e% _0 ^
60.Allspice is made from:
8 W1 s$ Q8 v. y2 v7 L 多香果,  多香果香料是什么; c1 f) c2 Z! G+ ^. ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ S1 j9 ^: v: K, lA:A dried berry 干浆果3 G7 B1 A5 p, f
3 n% [. M% l3 j  s
61.Which of the following are used to make a sachet d'épices?
& v& }) W2 y5 e+ ^. H下列哪些是用来做香包德épices?" d5 O/ f9 U3 A  r" S7 w. ~7 _
http://www.sachetcatering.com/
- [. R) b5 ]; X0 x& P+ [' E1 RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 ?& o% ]3 Y$ D- W9 @! Y  ~' S5 u
. C+ d1 L1 ^8 w9 F# H+ Y62.Which of the following condiments are not soy based?4 z6 b* N7 ~; s1 [
下列哪项不是酱油调味品的?
. K* t; d; Z, p9 p! c* QA:Wasabi 日本辣根. h# D# c1 ]8 R# x" K! C
6 I( ~$ L$ Q9 J4 A2 [9 F
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 h3 h+ m! ]2 t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 }' Q/ Z* Z6 U9 y% d: @A:Pasteurization  巴氏杀菌
1 R9 E% w' n2 M4 X+ l  V* P3 c- R) [% A8 e; F
64.Which of the following steps is not the correct procedure for whipping egg whites?
: n* Q( K; ^1 J; }9 }下列哪个步骤是不是正确的蛋清搅打程序?
! X- N/ o* k+ V1 f8 _A:Allow to rest before use. 允许休息后方可使用。% |6 i0 i+ k5 m* L* `6 ^7 E* {  u

/ o0 E. A5 n: Y" @/ J0 k! i7 d% Y65.The weight of a large egg is between:一个大鸡蛋重量介于:
; X' m6 }- m8 ~8 @5 [( Q( qA:56g and 63g 56克和63克
6 x8 o% C3 g9 m3 {, o
+ Y* W8 `$ P. J, ~66.Evaporated milk is a concentrated milk that is produced by removing; e+ Q$ e) f& W" q, j1 N
炼乳是一种浓缩牛奶 是去除什么做的
& [& s. b( f  }& L% eA:60% of the water 60%的水
) U0 K1 B; S( k& K1 ?) a" G3 q' B! l) x. d6 g% L) \
67.A method of cooking that transfers heat through a liquid or gas is:
& h- P! }- L! k/ W; D一种烹饪方法,通过转移液体或气体是:
* [4 k7 X2 ?% Z5 V  k/ K8 UA:Convection 对流' \& h8 Q( r, j$ L- O4 @
) A. [: d% d# k4 B
68.The cooking of starches is known as  烹调的淀粉被称为
* V; k! }& W6 GA:Gelatinization 糊化) P$ j7 {! M: z4 I1 G* v
7 |: {) X  q; a5 ^( i* M  O$ 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?: I( W4 w5 g+ [
A:Braising 烤( K9 F$ M* |1 [1 `* |- W0 `9 G7 ^
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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:/ ]2 h, W8 S% L: g7 b
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 m: ?. {9 c3 c( [: z
! C- a0 ?4 M) b/ v  Y2 q" Q. p. a2 ^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
; E4 n7 q+ C5 I" d( }& yA:Fumet 原汁( c7 H  r4 t7 x; d/ a$ H3 Z0 L
0 y# h! ?2 ?* W3 R( ~" y3 L* _! s
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
: c3 b. v; ]2 t8 Z1 YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* `0 X& H- I9 Q, t

: ?, V6 r* M4 L: ^/ ~; k) X, I  J; }73.Which of the following is a principle not used in stock making?
% m8 D# R6 T; V/ U9 a下列哪一项不是用于制造高汤(低汤)的原则?# x) h% ]; W( v6 q  |# D. C, h
A:Start the stock in hot water.开始在热水中操作
; Y5 p8 b9 M" t5 n: u: k7 R
$ @8 P6 r: ~" J! x. ]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7 X' O" E: \: V* o: y9 j
A:Remouillage 法语熬汤1 O4 d) Q( m: B1 v' \; W
http://www.haibao.cn/blog/post/176242.htm
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