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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。: P6 ]5 Q, g$ _' I+ m7 ~
3 D1 t, u  \. P. }: t3 w3 b) J
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。2 {9 |' V2 L" [" w, }1 E4 o
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( z: g6 ?. d$ k" ^# h' o
1.Which of the following methods should be used to determine doneness in a New York steak?
* s- P7 j) _2 J# n6 Y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)
4 q, `1 g; K4 F9 TA: pressure touch. 压力触摸
4 n3 T/ \% N/ {5 O& w2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid0 a9 y* {: x( R% h2 i+ g" h' ?5 L
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$ k' Y$ {- n' {2 D" y6 |& W& J
A: acid  食用酸
  y; t1 [& x0 F. H3.Vegetables are major sources of which of the following nutrients?
2 ]; f. d1 t, J% O, |$ I蔬菜中包含的主要营养有哪些
4 w4 i0 b8 C9 r' K* Z9 q1 iA:vitamins and minerals. 维生素和矿物质。# L% |* H  v9 P9 Q5 p9 y2 ^
4.Cauliflower is commonly served with
# ?& I# E6 T: I; x: z, u花椰菜(菜花)最常见和那种酱汁搭配
7 a( Z0 u/ J) K8 F% ~& TA:Mornay sauce. 奶油蛋黄沙司# S8 k6 r: ^) ]4 ~0 h( s1 m4 v' c. v
5.Which combinations of products are found in pie dough?- Y5 I. q9 U9 L
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% S9 w3 |2 Y4 Z/ x
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, `; a) s6 n6 F1 ?: }2 _
6The French term for mussels is 法国语青口(海红)叫什么
, u3 p0 R/ b* HA:moules.法语青口,海红4 a  K+ O- L% S6 j+ z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( C3 G* p+ C/ u( N. ^
A:faintly fishy. 稍微有点似鱼味- _9 D% |' ]/ K2 V! ~) C( ?
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ r# b4 s) z5 s2 r! ?9 a7 zA:2 days. 2天( h0 q3 ?8 \" m5 H
9.What are the principle ingredients in ratatouille? 8 B! y5 A& H* U7 ^- |
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& r' N$ Z/ x, o, Y  ^$ h4 IA:Zucchini, eggplant, green peppers, onions and tomatoes5 z  L# u/ \6 q6 e. i
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 M2 U' C3 o) P
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' G4 K. }9 O$ s' o0 ~5 e
A:cook food in quantities that will be used up within 20 to 30 minutes.9 W6 N* q1 R. D% S( h) _
大批量烹煮食物要在20到30分钟内
2 |2 q& R. c- O  k+ y" _$ u11.What person has the authority to issue a Health Permit?  {- S4 O9 y& u% A2 {2 d
谁有资格颁发健康证(卫生证)。
* G8 L1 N, y! r5 R) _A:Medical Health Officer.
5 M; k( L) \+ B/ I医疗卫生官员。$ r: J8 V# q, ^' p
12.For what period of time is the health permit valid?& g0 h' V% T' |* w9 h
健康证的有效时间是多久?7 V. Q) \7 S& N( s% \0 C
A:12 months.12个月
$ b8 r: u4 A8 W13.In the area where food and drink is prepared, the ventilation system must be able to change the air% e# I; a+ E0 q
在食物和饮料准备区,通风系统换气的标准时什么6 ^2 M! K% |' V
A:08 times each hour. 每小时8次
7 N, p0 B" ?' d3 U* T1 h3 @' `6 I14。The minimum temperature for manual dishwashing in the wash sink is
+ y  j% z3 B1 [' q( ~手工洗碗,洗碗池的水温最低多少度?8 b! G; ]/ j. n1 T  e
A:110 degrees F (43 degrees C). 43度
( q, V# R; ]' K' B15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& v' [3 q6 j+ _3 `! S! g: Q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* n4 W* ^" K4 z, X5 b( x# c( zA:180 degrees F (82 degrees C).  82度1 F0 p0 k6 ?6 ?
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 ~# m6 ^* `9 K4 P用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 T. R, c: y2 K4 G
A:en papillote.  法语自己理解
) @0 y" C$ z. ~! Z/ j17。Wing or Club is considered a
5 v" U( N% g; N/ T翼和CLUB 被看做是一种...
3 u0 ~) V) x- `9 D# K- z2 qA:Bone- In Cut     带骨切
/ |8 G) D2 M3 I18。New York is considered a   纽约牛扒被看做是一种
7 o" v8 h8 b' S8 y1 gA:Boneless Cut     无骨切
( c- t' e8 b1 V0 g- b; ]  m- H19.In general, a court bouillon for freshwater fish will contain
* E* o% p3 |, J! W; k5 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# X1 u" p* O0 C1 y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish./ I8 {& Z/ d( e; x3 K# k! n4 s# }  V+ a
和做海水鱼同样数量的调味料和香料
1 ^% k& I1 t: |% a) H20.Anise is very similar in flavor and appearance to
/ i% s1 e- [6 Q8 V) Z8 G+ i5 Y八角和下面的那种原料有相同的味道2 j8 Q. h& o1 @* p1 ]
A:fennel  茴香
' w6 F' i9 T- U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 m" G' x# k. R4 K1 W- s! }! p下面那种原料更像大葱且有平面的叶子
% D* o7 ^- f2 d/ ]6 G) j* LA LEEKS  似蒜葱 (这边人叫京葱)
/ w4 f% z7 D9 d* D22.Which of the following cutting shapes refers to a small dice
% m2 ]# ~' p; y0 i3 T下面那种刀切形状指的是很小的粒(末)8 @- B& a/ |& L/ l( J( C" x$ n) x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* s! d* T* M& c: d6 \23.Oil is added to the water for boiling pasta in order to5 |! [, B" y+ M7 B& b4 f! O
向煮沸的pasta (意大利空心粉 )中加油是为了" j3 _$ F, i! Y7 b% ~
A:prevent the pasta from sticking and to minimize foaming action.
: ]1 P5 J9 M- O0 l防止面条黏合并降低发泡。
, C6 [  P7 x" y( _+ B& }: N9 _24.Which pasta dish features pine nuts and basil?4 m" r2 |4 x% N- u- H
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ U7 S6 h+ V3 d' f# SA:Pesto.一种绿色的意大利面酱
# X7 y8 P, ~2 I7 Qhttp://www.tianya.cn/techforum/content/96/563836.shtml
9 K% K1 v( j) g' w* Z) A' i: x# e* l3 }4 ~; x4 _& R8 |
25.Which of the following is a spring vegetable similar to spinach?6 a& @6 n3 j0 M& T  X  p
下列哪项是一个春天的蔬菜类似于菠菜?  C0 x1 o- b3 E* d  g
A:Sorrel. 酢浆草。
  e/ ?4 v) h7 J5 ihttp://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:
8 Q$ ?: W* o8 N1 W- Y哪位厨师最早带来高水准浮夸的美食
# X4 I2 p1 M* L7 J- AAAntonin Carême 人名 安东尼·卡罗美
# O4 }* {/ E% e$ t( |
4 _( r% D+ t) H9 n& H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 X6 f3 |* u! a; c! j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 z9 x1 U" l' Y" X, y0 ?
A:Cast-iron stoves         壁炉! Q, }  M& w+ W& u
http://www.usstove.com/products.php?id=66 t( x, X. Z: K/ j: y
& g: g: q3 [! ]; ~
28.The French term used to describe the roundsman, or swing cook, is:
6 Y8 K# l+ z; L& }" \6 _# L法国术语,用来描述roundsman,或摇摆厨师是:
. a9 T- [1 ?# ]4 i8 P& E# hA:Tournant   图尔南! s% V! s' h7 `8 {% P

$ y% E$ L$ `$ F! e/ J29.Another term for the wine steward is:6 `0 C: d2 z: e1 g
葡萄酒侍酒师的另一个术语是:
) P1 g$ M& j1 W: J- OA: Sommelier 侍酒师/ o2 S+ x% F2 \! s* C$ M$ `5 M2 Y( k

1 E9 t2 y( }1 i+ V% Q30.Molds, yeasts and fungi are examples of a:2 K! `: n: h% r3 s
霉菌,酵母菌和真菌是一个神马例子$ L  ?5 {7 o: p  h. T  P
A:Biological hazard 生物危害
) W  |2 l. s0 H$ \& D1 j; W& g8 ?1 q) n- j
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 u" z% F- A. j, m  o2 k根据加拿大食品检验局,食品的危险温度区在多少之间:  L) F5 T* B% V5 e- I+ B
A:40° and 140°F (4–60°C)     4-60度2 z# H5 w! d3 L  Z! J- @" B
3 l+ `# E2 F) i4 ]* T' Z2 F% |
32.All bacteria need the following for survival:% S/ o5 L. ?0 M7 _2 e; u7 o
所有细菌生存需要以下哪些内容:
  s5 f# n, ]- l/ M8 [A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( N, h/ b& k: v7 V2 p9 {7 [# n9 @/ r. y/ L+ t7 K, E% V
33.Which of the following correctly represent critical control points in a HACCP system?
) W' H8 U2 Y6 G5 g以下哪项正确表示了HACCP体系的关键控制点?
2 P( B# }5 z1 z- [6 GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 j5 o3 U* ?: x1 {0 M4 ~食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 v+ I. l' W- f) d" X1 {
  g8 z7 z2 G1 N. ^6 u1 E7 D& J
34.Which of the following is not an example of a carbohydrate?
. U- X8 x7 |* f! T- P4 e下列哪一个不是碳水化合物的例子?
% D: d1 X$ J7 a3 j  z. pA:Essential nutrients 必需的营养物质
- K2 l, `4 u3 w
4 a) r( Y5 ?( ]6 ^35.The process by which a liquid fat is made solid is called:' S5 o) Z( o/ _7 b6 b( X& P0 S  y
液体脂肪做成固体这个过程叫什么2 m- u! S4 Q* W5 b. Z. ], ~
A:Hydrogenation  氢化& o( q: n( \+ x: V$ {, T$ y& H) L$ z

3 W' ?6 u. l' t3 L1 t7 z36.Which of the following is not an example of a fat substitute?" N* o% c7 y- P, \% d0 A9 o
下列哪项不是脂肪替代品的一个例子' V7 k2 t2 p; o  r6 U+ P; a1 J9 D
A:Acesulfame K  安赛蜜K表
/ H9 P7 {  z; }, g
9 y% V( H& d; H( r$ |# M8 K( V37.Health Canada requires that a product labelled "fat free" contain:! s/ M4 i) }# z2 Z/ g. W9 L% K
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 u& P% E, j% D, a. x+ c$ zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& I' {% c# O0 q  q! ?0 Y
: d; @+ u7 o2 O5 v. o% _. X; {38.Which of the following is not a problem associated with converting recipes?
% ]" Z) O( N, z7 r/ v; P5 U8 W* W下列哪项是不相关联的转换配方问题?: ?6 q( Z6 r/ m* S
A:Unit cost 单位成本! h% c# ], Z- m* Y4 u0 C

# d. `! P/ C# b! [) z! b39.The condition or cost of an item as it is purchased from the supplier is called:/ J/ N/ L4 ~9 }
从供应商采购的物品的品质或成本叫什么
. q. u3 J5 w. h" S3 H* B# Z" iA:As-purchased cost 购买的费用# L6 \8 q+ m$ k

) _2 M  \$ r6 L" |3 C1 V: C' _40.The amount of stock necessary to cover operating needs between deliveries is known as:0 N6 C# [3 y5 Q/ b
在新货到来之前用于日常所求的必要库存量叫什么
1 ?9 N$ F$ O& t6 ^$ ^. bA:Parstock 基本日常最低库存
/ M9 L% t$ g& e6 a6 ~- d4 q0 q' v. s4 [# l/ e. @; X
41.Which of the following abbreviations is used to describe the proper rotation of stock?, |% e% J* o+ D# v6 }! x
下面那个缩写是用来表明正常库存流程?
( L0 W/ M8 K1 g3 YA:FIFO=FIRST IN FIRST OUT 先进先出
; [! r. x' m; {' P
! y& X6 E& X8 P$ ^42.Which of the following knives is used to turn vegetables?
) s& q# [2 E9 Q2 h; H* w; O下面的那把刀是用来打开蔬菜吗?2 J: Q* t* B  R$ j
A:Bird's beak knife   鸟嘴刀+ y" {9 y; r7 _! s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# Y0 |) k6 U! b' v

7 K& M- }) @. j2 P9 B- Z43.What is an instant-read thermometer best used for?' L9 G  G& a! x. L/ I7 h6 A9 ^
即时读温度计最好用于那方面?
; n7 }( L2 X- }A:Checking the internal temperature of a roast 检查被考物品的内部温度- e1 g- B. c" A( Y+ A3 R) `

. U( {1 X7 J2 J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 q& {; w9 {: m/ S* F' [下列哪些金属材料受热均匀,通常用在铁板而且非常重0 X/ F5 D5 _0 @6 Q/ |+ _9 T
A:Cast iron 铸铁" Y! ]7 I* {5 s$ s2 T+ O+ P
: t/ L9 @+ t8 F  |6 H* K
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  S6 o9 a. \3 L, _1 M
哪件装备下面有一个可移动的碗和一个S形叶片?
6 i7 b' p' |. F: E9 z( y3 pA:Food processor 食品加工机" k4 V; j! u6 e: ]( F; s8 P3 c  }( b
http://www.google.com.hk/search? ... iw=1263&bih=572
# V9 L1 @/ v$ V9 i" s8 Y
  [' e- D' K/ r% U% g46.Which of the following is not a rule for knife safety?
/ V6 I- E# v, @+ o% V4 ]" H下列哪项不是用刀的安全规则?( r6 q' t) I' }' E5 v9 ~
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  Y9 V+ q9 A9 W+ S2 j9 X8 c7 |+ g

% e. f( }$ F* b+ M, M8 w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% U; Y7 p2 D' L) m, t" _) f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: u; R: C" X" zA:RondellES 1 A9 \* N/ U( {9 l7 N3 R& E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 y' \5 a7 i- y8 v4 M8 I( N- D4 K
1 F1 T) U5 C  r, [48.Which of the following is a diced cut used to garnish soups?
  e# X7 ~$ s& Q3 r* a& D  I) P$ m# B下列哪项是切成小方块用于汤的装饰?* X8 z2 m) v; z2 W7 o+ ?4 s- C
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- N3 p0 {% p, I6 b, t- g1 ?5 I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" f! d# ?  H: t' `" J! U/ [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!!——; F) R* t# T4 t( l. g. f7 w, P
A:Gaufrette ; k" j% i/ S" N0 `0 U. |- t6 W9 f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, x, b: q; _% _9 O$ T- R% Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 ], Y' `1 V( K$ d) P7 HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 j# m8 D: I% Z0 s  Y, ^
9 n$ g! P5 F1 k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 \' s5 Y1 D: Z* p6 h+ w: x0 B# ^" 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)
2 |1 I1 b% G& i3 T( i, KA:Cilantro 胡荽叶 香菜* m" }! a* L% ^1 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 x2 K7 I+ z! V! U/ x- F: Z

+ A) U9 h7 h3 ^- o6 D& x60.Allspice is made from:/ e: @, d6 T$ y+ R" j& p0 }! ~4 A
多香果,  多香果香料是什么
- |5 o. T5 @) t' R) V; X5 R' uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" Z7 L: Z$ L( ]4 dA:A dried berry 干浆果
. m  l+ Y& i5 M8 W
( z5 c$ G8 D$ G61.Which of the following are used to make a sachet d'épices?! N* X7 r# U5 N# n& w0 T, e
下列哪些是用来做香包德épices?
- ]+ _9 ]5 M/ U9 x' chttp://www.sachetcatering.com/
+ F; J; I2 N6 zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
* C7 a& I; W) ~$ r/ m$ U* U' ?( ?/ w6 k) G0 I
62.Which of the following condiments are not soy based?
$ u9 m5 a+ F8 E, ~: ^$ p$ k% H' T1 s下列哪项不是酱油调味品的?& O% B1 C* Q! y
A:Wasabi 日本辣根3 x) A  I3 D6 G$ l# E

1 d( R/ G6 ^, B( x/ L7 q  F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ ^% M, u' K, d+ |  m8 v
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:8 Y& L/ \6 J( l0 J# }0 I: c$ K
A:Pasteurization  巴氏杀菌" Y$ y% U! j9 b; c1 q" U- l! ^
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) L# E' C* `7 ^9 K" T" ?下列哪个步骤是不是正确的蛋清搅打程序?
9 p8 {: g. q* D7 n% I0 s5 A; F% o; MA:Allow to rest before use. 允许休息后方可使用。
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9 h0 R) Q' n8 Q( r( ~65.The weight of a large egg is between:一个大鸡蛋重量介于:& S" c7 T' X8 _
A:56g and 63g 56克和63克
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5 p* a/ ^$ C. @, a66.Evaporated milk is a concentrated milk that is produced by removing  Q" j, l% i: ]% q( Y" x8 {+ S, _! j
炼乳是一种浓缩牛奶 是去除什么做的
7 l9 h) V, x0 f0 Y1 W- P* W, }A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
9 h' ]+ E9 A  @, X' r* }一种烹饪方法,通过转移液体或气体是:
9 g. O& w; P) h; {+ sA:Convection 对流" b6 x8 g0 M# g! ]# e

( e0 o8 p' W7 e: _% d68.The cooking of starches is known as  烹调的淀粉被称为
9 [( X) t: a4 m3 a* L, C- W; IA:Gelatinization 糊化
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- u7 n0 ^) _( {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 M! c  {) ?3 |& P1 ~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:
3 a; c2 G: `2 ]5 RA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* }$ @8 y$ B7 u; o& T8 g" `4 a+ U6 ~4 ^

- {/ |+ Z& t5 G1 j' h2 W: T* |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
( ^/ w. S  x# K- rA:Fumet 原汁7 O2 l4 h( w+ g" W
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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+ v8 h+ H8 z8 h2 [; G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 j6 ~4 N2 F) u& y  H+ g6 M# T) ]

4 y* G( k1 w* G2 r73.Which of the following is a principle not used in stock making?
; R+ l+ O, Z7 n/ i下列哪一项不是用于制造高汤(低汤)的原则?
1 n6 k5 t: I3 t8 {: g; e/ H" KA:Start the stock in hot water.开始在热水中操作
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) @' z/ B* A$ f) ?$ m3 |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 e$ M' d; W  r& y" F
A:Remouillage 法语熬汤
& m3 {! r" \7 }7 ahttp://www.haibao.cn/blog/post/176242.htm
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