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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 l( u% N' {6 ?8 \( ?/ V, e8 D* [7 o+ |1 |. p! l. w* p
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。9 D& f8 u1 O) g* _
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" E0 Z) Z( _+ h1 A2 c
1.Which of the following methods should be used to determine doneness in a New York steak?
7 C% x! v& Z" `2 G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)
* O; W, o, ?! m$ TA: pressure touch. 压力触摸# ?- K6 E7 J' `3 V8 r
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ M9 ]/ v5 }) [9 Q. k" p" W7 O
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
$ F% f" i% {: kA: acid  食用酸
' T# j) e2 x( G3.Vegetables are major sources of which of the following nutrients?
0 C" z& ~0 l. k+ f3 Z! ]" _蔬菜中包含的主要营养有哪些
. b1 P* V! {3 b$ T* r( w; @4 oA:vitamins and minerals. 维生素和矿物质。
' a' ~/ S6 t) j1 X) `; \3 k4.Cauliflower is commonly served with: ^- T1 ?! o: L7 d- {
花椰菜(菜花)最常见和那种酱汁搭配+ ~3 X( s/ E$ p( i. @. a1 s
A:Mornay sauce. 奶油蛋黄沙司
, n( n. _+ i! T# g4 i' L7 J* S' I( j5.Which combinations of products are found in pie dough?
4 o4 L  f1 {" U  `- k+ L  d, E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 ^$ F& l3 R) J/ K' J) Z/ i8 FA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  p; u: \$ u8 M5 l6The French term for mussels is 法国语青口(海红)叫什么
$ q" O6 N* b) N# R: jA:moules.法语青口,海红( S0 W; Z* _7 `2 i# w
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 s7 {& \' k3 R1 d
A:faintly fishy. 稍微有点似鱼味$ x  C0 |$ `1 d8 f
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 I3 g  y. f" B# r+ S
A:2 days. 2天, ~" U8 i% F2 y* j, K( h. J
9.What are the principle ingredients in ratatouille?
& M' O1 ^4 |& s0 H. }炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% N  w' Y; @* G" L
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ _8 j1 ~% i5 e' b" m" Y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 h* B. T! }( u3 b* H
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. p. y6 S$ L! U- \$ r  o* m+ U8 i
A:cook food in quantities that will be used up within 20 to 30 minutes.6 ]1 ]) m4 Z7 d. [. {  I' \9 y
大批量烹煮食物要在20到30分钟内0 S! n4 f' X7 V
11.What person has the authority to issue a Health Permit?
' r5 s8 [8 V; ]4 D1 v谁有资格颁发健康证(卫生证)。. S6 O+ x9 i8 @& l7 E9 V% ~
A:Medical Health Officer.6 ]+ b# C7 h/ k7 _
医疗卫生官员。
$ l9 v: s3 R. e# Q- ]7 P: y12.For what period of time is the health permit valid?
2 A: l" y3 i# T" @! z$ V0 f/ k健康证的有效时间是多久?
, e' Y" k9 ?4 D6 b; p; h7 X$ GA:12 months.12个月
2 M- K- m# p3 S8 `. T! w8 X13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% ~! A$ t2 Z8 a! {) t# X在食物和饮料准备区,通风系统换气的标准时什么
  o4 s0 i) O, x9 F8 n# d  dA:08 times each hour. 每小时8次
' V. T# n' t2 n- V5 u14。The minimum temperature for manual dishwashing in the wash sink is
" h/ H. ~; B- c) @4 Z- ]手工洗碗,洗碗池的水温最低多少度?
  I& c* l. W  V* v, I4 \0 zA:110 degrees F (43 degrees C). 43度# s7 V, r8 g* b
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 Q2 R9 u$ Q  E$ V
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# A% S: _0 y3 Z6 K
A:180 degrees F (82 degrees C).  82度5 M+ w3 E* y1 `1 _+ b  c0 P, ^
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called' i& ^% ?. f! k; G- \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: e, {! v: D9 e$ i1 `1 {A:en papillote.  法语自己理解
1 v$ `: s( p2 Q& N2 C17。Wing or Club is considered a
# k/ z1 L4 ^& O翼和CLUB 被看做是一种...
7 Z# F, ?% z' _6 z/ JA:Bone- In Cut     带骨切. c; _3 v" I1 S5 I* l' [
18。New York is considered a   纽约牛扒被看做是一种$ E; @+ n4 ?, x
A:Boneless Cut     无骨切4 t7 \2 z% ~1 Q, n/ ]
19.In general, a court bouillon for freshwater fish will contain( [0 D) I/ L: ~+ l
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
0 Y% W/ G3 }6 R1 B2 k5 C. E8 BA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; t- Q  S) g5 F
和做海水鱼同样数量的调味料和香料* O* n5 K! P. z/ D9 ~, B; I
20.Anise is very similar in flavor and appearance to
9 m- j, e0 v9 w/ f: \' J八角和下面的那种原料有相同的味道; P+ {6 d- a/ L" a: q8 ^6 t
A:fennel  茴香
, u; z6 r+ M* J- Y3 U1 R2 J, U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ C* `$ t; }+ ]1 D, h* A5 j- `
下面那种原料更像大葱且有平面的叶子. ~& |& l3 L4 D5 m+ K% v5 m7 |9 w7 h
A LEEKS  似蒜葱 (这边人叫京葱)
; l4 s8 x: z% b& o9 z+ U# u22.Which of the following cutting shapes refers to a small dice. x) B* I& D! [
下面那种刀切形状指的是很小的粒(末)
9 ^; p' F, |5 g8 l8 @A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# M* ~) L7 ^5 }0 A3 ~+ i- e$ y) N4 P23.Oil is added to the water for boiling pasta in order to. i# X6 S5 x) M2 W7 r
向煮沸的pasta (意大利空心粉 )中加油是为了
& V, y3 ?2 P2 p- q3 sA:prevent the pasta from sticking and to minimize foaming action.1 X$ z1 P  L$ y8 C- u
防止面条黏合并降低发泡。9 U/ Y# v% j% d! k( Y. V" S
24.Which pasta dish features pine nuts and basil?+ g8 }+ h! Y* J+ n
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- l' o. S7 n6 v" ?( r1 P+ P
A:Pesto.一种绿色的意大利面酱
& U9 P3 U- C; ^- B! vhttp://www.tianya.cn/techforum/content/96/563836.shtml  M5 s$ _6 C' ?* o" _+ v4 t
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25.Which of the following is a spring vegetable similar to spinach?5 c. h- j: z/ V( }9 n5 {! k  U! @
下列哪项是一个春天的蔬菜类似于菠菜?4 U* H7 c8 j" {: i, N
A:Sorrel. 酢浆草。" R5 C6 a! ^" ^) Q
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:
" ~+ p* V/ ]: o$ b* e哪位厨师最早带来高水准浮夸的美食+ X9 w9 ]2 ?6 N  w! u
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:
7 _' q! @4 n1 Z( s4 S4 K" V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 R7 P1 e" w, w9 L8 dA:Cast-iron stoves         壁炉) N, _( N  [0 j  ~; K4 h1 u
http://www.usstove.com/products.php?id=67 F3 p% G2 e4 _

# n1 e- q- f* q. B- X3 _& d- U28.The French term used to describe the roundsman, or swing cook, is:
3 E! v8 k2 S$ Q' B- g法国术语,用来描述roundsman,或摇摆厨师是:
) R; X2 I: i3 K5 Q1 x( H1 a, u% rA:Tournant   图尔南
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29.Another term for the wine steward is:% Y( n# v) d  f# Q! v- h
葡萄酒侍酒师的另一个术语是:0 s2 A& h1 o9 c; g3 @
A: Sommelier 侍酒师
* K6 U& u# D) y  x6 Q7 W6 O: o& D9 b! B5 P5 g
30.Molds, yeasts and fungi are examples of a:
5 p8 X2 N) I' D: E1 {霉菌,酵母菌和真菌是一个神马例子
. F) d' J# A1 a& ~4 e: s: ~A:Biological hazard 生物危害
! B6 Y9 ]: d2 j! t0 D3 ~, N; B: ?# c6 e; a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 p% t( ?4 p" G/ H1 o0 _$ T根据加拿大食品检验局,食品的危险温度区在多少之间:  d0 u, c+ H) g* ~! ?
A:40° and 140°F (4–60°C)     4-60度" D0 ?2 h% h% W. z; L

& G  t$ m# U, T2 c* e  ^$ D32.All bacteria need the following for survival:' A3 H  A) f3 Y% }
所有细菌生存需要以下哪些内容:
' o9 g! G) m  ]+ U% ]% x0 p( _! D6 q; TA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% f! c1 e. w* f7 U
" N$ l/ V/ A& t+ N
33.Which of the following correctly represent critical control points in a HACCP system?
# n  G; n7 N) |' q以下哪项正确表示了HACCP体系的关键控制点?
4 h' T' ?, W- a) o  n! B3 bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 M3 k7 K. x# j, j5 ^: ?4 B食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" ~& j* O3 B9 E( {# x5 g$ z" P- b5 s1 b9 I5 j5 G- T2 l
34.Which of the following is not an example of a carbohydrate?
5 Y1 b( L6 T0 y; b下列哪一个不是碳水化合物的例子?2 l" P0 W& F3 w3 }- a+ u" h
A:Essential nutrients 必需的营养物质/ h$ N/ S* c6 D! b4 p% L

4 `# a$ }) y) x! w35.The process by which a liquid fat is made solid is called:- F6 \4 o! E, |6 @3 B" f
液体脂肪做成固体这个过程叫什么0 X5 |7 W8 N3 \  h3 S
A:Hydrogenation  氢化
: d! ~, a4 _3 x# y3 }2 J- ?( y9 E0 {
36.Which of the following is not an example of a fat substitute?0 \3 R' R* f, e) a+ ]
下列哪项不是脂肪替代品的一个例子4 {8 v2 V# E- _1 I) f5 _9 ~
A:Acesulfame K  安赛蜜K表% t# `- c4 i$ a

' S  [$ o* a; u1 {( h4 W3 d37.Health Canada requires that a product labelled "fat free" contain:- k' g; S+ u8 A4 e
加拿大卫生部要求的产品标有“不含脂肪“包括:1 n& ~2 t. t0 k' u  G$ f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 o: C7 b# X4 @3 `1 w' c) {$ C- Z8 t, ]1 S% t: @" i% a
38.Which of the following is not a problem associated with converting recipes?
8 O, ^, I/ z) R9 `  w( o下列哪项是不相关联的转换配方问题?
( a0 x, U. k8 b* MA:Unit cost 单位成本# R9 J; O7 L8 l3 K: c5 Y5 H

. d0 m# A% u4 R0 M, @39.The condition or cost of an item as it is purchased from the supplier is called:" E4 {+ k$ f8 S" A" b7 {( c" a
从供应商采购的物品的品质或成本叫什么
0 [: A1 Q  E1 Q( h+ O6 N6 ]% gA:As-purchased cost 购买的费用
. q7 q2 ?$ [, y' J  x  W6 n' O7 R
40.The amount of stock necessary to cover operating needs between deliveries is known as:
: X9 y% U+ Z5 q" c7 T8 D3 r在新货到来之前用于日常所求的必要库存量叫什么
7 X9 a: W: y7 S1 h. t+ V2 NA:Parstock 基本日常最低库存
/ s4 {1 Z6 X, L$ B: d" [3 M0 ]0 l% ~( L' J: j- @1 T) U  f
41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 L, W% d' `0 Q1 ~& n下面那个缩写是用来表明正常库存流程?; B2 w! S" h, K0 o
A:FIFO=FIRST IN FIRST OUT 先进先出
: o3 K3 N0 h) k1 \; c
0 [  ]# A) D4 c2 p/ q3 R42.Which of the following knives is used to turn vegetables?" X6 m( b2 B( f
下面的那把刀是用来打开蔬菜吗?
3 S/ D7 ^% ~# @. Z) k3 T! tA:Bird's beak knife   鸟嘴刀, {$ l1 k2 a4 W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 f  L9 ?" G* h3 u1 {# B0 G, ^. z% D  \! y
43.What is an instant-read thermometer best used for?4 N+ `' K  M/ ?7 Y6 Q
即时读温度计最好用于那方面?
: e7 o. D# Q( i3 HA:Checking the internal temperature of a roast 检查被考物品的内部温度5 s0 _7 b! `9 t- n1 N

; ~& Y; c; a5 L( c! Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ F( I$ i9 ?: }+ x) m
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ h; C7 i& O/ [6 e
A:Cast iron 铸铁1 R8 \& y+ c' t3 r  l
' r. a% u2 F- F- y8 {
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ J5 D" E/ a6 L6 }# z$ M6 Q6 W6 W哪件装备下面有一个可移动的碗和一个S形叶片?
, L$ i9 J) p) R0 }5 ^% w. }A:Food processor 食品加工机; v2 M& o6 K$ ~: L
http://www.google.com.hk/search? ... iw=1263&bih=572
4 G. |+ A2 u1 b. q$ c( x# L9 f$ `6 |8 H7 o3 b, m( {  w
46.Which of the following is not a rule for knife safety?$ Z4 U0 @& J# r) X! P  t% ~
下列哪项不是用刀的安全规则?
9 X' l# t3 U2 `# B1 lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 H) [9 a/ U) |. R* \1 }2 t6 U! o) ~. c: W7 B
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: i/ q; n( S' Z) G; s* B把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- v2 ^) H9 M. y% T
A:RondellES
4 [2 v( t7 u1 jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ E6 ^5 d1 W7 D
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48.Which of the following is a diced cut used to garnish soups?
4 G8 ?1 S" [1 p0 q5 j  U3 i+ }- P* S下列哪项是切成小方块用于汤的装饰?! W" W3 ]$ ]. A5 `, H8 l
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ W( @2 B$ p1 Y  k9 v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 ^' s* N8 V, D& n! i+ ~
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!!——& t2 D3 ?3 x6 e  I' ?; p
A:Gaufrette 0 t' p& j% o% D: v0 @9 o
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 W" O, k- i& ^) k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 e0 `6 }) [3 p+ M; O2 b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ l" G$ v3 y+ W* u' Y' A8 ]( @  j
" K5 W( C/ k7 v8 s4 S$ C  R$ y' J: w1 j
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- o" w0 h( A7 T( P7 [6 Q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)
8 Q7 [& M2 X. j1 `A:Cilantro 胡荽叶 香菜
0 F- k0 \# J7 B, Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 k3 ?1 r9 }, T7 w* L4 \# Q3 Q
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60.Allspice is made from:
- M. E5 P) S( G6 h  S 多香果,  多香果香料是什么
* X0 E, O7 o( a' ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" w' k" H4 n; |  v6 h/ `A:A dried berry 干浆果
5 b$ p9 w* Q/ ^+ F* D! x
: h# j4 O1 Z9 C6 j- N% y) J61.Which of the following are used to make a sachet d'épices?
, _: o0 ^" |2 R下列哪些是用来做香包德épices?
$ h* r* D* g: k- x0 z- C$ ^! Phttp://www.sachetcatering.com/
5 ~# {  v  l+ u; |% ~. CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: f) f6 o7 @2 _* {; x% j- b: _# Y' f  w4 `9 W, @7 _" z3 e: f
62.Which of the following condiments are not soy based?$ h. i& o' K! L/ n
下列哪项不是酱油调味品的?
1 p  r6 z0 T0 ^7 pA:Wasabi 日本辣根
% f4 y2 p4 ?' x$ ^1 z: ~0 _/ B' s; a# }  {; U  G- ?% A, h
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 K* F, T( @( P/ @
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 q' [, i. I1 P# _" vA:Pasteurization  巴氏杀菌
3 v/ p8 T6 b/ c0 G+ P7 Y( J+ T: M, i% i" \/ L  R8 k
64.Which of the following steps is not the correct procedure for whipping egg whites?
. q% Y. u1 H0 V+ p1 Z) e% L下列哪个步骤是不是正确的蛋清搅打程序?; s) G& T  y$ ]7 L& U
A:Allow to rest before use. 允许休息后方可使用。
* Y5 K( O9 v0 ]1 q$ O, n5 n3 a( i3 U7 T' q
65.The weight of a large egg is between:一个大鸡蛋重量介于:" b' Q- j2 _, d$ O+ x0 a  B& k, U
A:56g and 63g 56克和63克
$ G, J8 Z/ [5 z
% H7 G4 f( D* M9 q: p  ^2 Q8 O66.Evaporated milk is a concentrated milk that is produced by removing
( j6 Z& L4 H* J5 z: L- U8 c8 [  m炼乳是一种浓缩牛奶 是去除什么做的0 |% A. A: f8 |" W
A:60% of the water 60%的水3 y* L5 i2 E0 V' h) u0 Z9 F. z
  O9 N( {' t5 v2 Q7 F% x
67.A method of cooking that transfers heat through a liquid or gas is:) _% `' b3 J% ^9 G
一种烹饪方法,通过转移液体或气体是:
, J( b2 d: r! T" a  I& t; i( A& ]: KA:Convection 对流
; w3 \+ t9 q4 }) O: w+ S, @, _
% d/ D3 G9 I; p3 L0 z68.The cooking of starches is known as  烹调的淀粉被称为& k' z2 b% {$ @) ]: H
A:Gelatinization 糊化# Z! q' b# k9 Z9 i
1 ~" T/ ], ]3 @8 O* x2 t
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 m8 w0 Y/ ^7 f9 w+ `' {( A
A:Braising 烤) a( j1 ~3 j7 ]

5 h: v4 J& V5 P2 s0 |( y  n70.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 L0 {* `$ h# X. [3 ?A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 p0 P" s) e+ {5 @

- [$ {; b" n2 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; k/ n2 f& p% p
A:Fumet 原汁& b! A- S( [3 d4 {! n( l$ C

2 M% F8 _) [# V4 e4 a1 e4 o7 }1 a72.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3 f  F7 t( v! N9 |# q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
3 |* f' e4 s! I; ?8 U9 [' s8 y" w) `, \  F* G8 L
73.Which of the following is a principle not used in stock making?
7 ]+ d! f% |: k# q2 Q下列哪一项不是用于制造高汤(低汤)的原则?
4 N+ S' N* E, \  VA:Start the stock in hot water.开始在热水中操作0 a0 R' f) O9 R8 [0 A

! V) Z5 C/ T0 [# M$ W+ ]. z6 }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; W' D$ g/ @% R- |# @- E
A:Remouillage 法语熬汤8 e/ j/ ~* ?! b- }* W" y
http://www.haibao.cn/blog/post/176242.htm
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