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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。) f$ K( p& K2 i$ V7 J7 S. B
: E" w! r% t- ~. v
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。* C/ U# p+ h$ A0 d" r3 p
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, W' C% t1 y! b- o% e& y" n7 F
1.Which of the following methods should be used to determine doneness in a New York steak?
$ l1 f( |7 a& K$ V: Q; f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)
- @, y/ G/ A$ O% bA: pressure touch. 压力触摸  o0 A/ [$ [( v; {) P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% a3 g- \9 ^- ?5 N" M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0 u  `- z1 h0 }5 M7 w0 p5 ~$ s; Z# B5 e
A: acid  食用酸+ G4 X9 ?; s4 b* r3 a1 E- I
3.Vegetables are major sources of which of the following nutrients?& p% b# ?. V: q% K* J
蔬菜中包含的主要营养有哪些
8 ^6 j. s- r8 t' p2 [7 rA:vitamins and minerals. 维生素和矿物质。
' ?. k2 Z1 m9 z; P4.Cauliflower is commonly served with
6 I2 v. d8 A* C/ Z花椰菜(菜花)最常见和那种酱汁搭配
7 i- e4 ]! J/ p# ?. h  v! \A:Mornay sauce. 奶油蛋黄沙司
3 g. Z# O: y+ m' m* ]& X3 X( U5.Which combinations of products are found in pie dough?9 n; a5 ], P4 c& R7 m, ~$ N- {
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& Y2 j0 X; Q# M. K2 J- f
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 |9 e/ T2 D* V0 ~6 \
6The French term for mussels is 法国语青口(海红)叫什么( @: }+ g! M2 o+ _
A:moules.法语青口,海红3 h4 w: ^' ?! G1 p
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 F$ Q5 a( {, g: q
A:faintly fishy. 稍微有点似鱼味
7 e9 c# z( }; F' D, C( @8 R8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. j9 p1 G1 `* W% g7 I/ ^% k" sA:2 days. 2天) V5 u/ J' D. |/ O
9.What are the principle ingredients in ratatouille?
5 I  Z1 c$ z( T" B& I+ _炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
0 I. a! r  d1 G9 ~* CA:Zucchini, eggplant, green peppers, onions and tomatoes
7 f) |4 ?/ A7 c/ [* [西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! O. j& ~# m* Z; R
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 [: k. y) F  u2 P6 `5 \% g1 aA:cook food in quantities that will be used up within 20 to 30 minutes.
' W( N$ s, G. u# C大批量烹煮食物要在20到30分钟内! G4 K6 I2 i6 O5 k+ Y3 d3 f% S. r
11.What person has the authority to issue a Health Permit?
) Q2 D# y- j& r* r( H# f( I6 t: ^8 v谁有资格颁发健康证(卫生证)。
! ^- }4 P2 `5 A" RA:Medical Health Officer.
  m2 T: B/ n! s& C) l5 U" l医疗卫生官员。
& R9 L1 |% @1 p12.For what period of time is the health permit valid?
# |- j: `! J9 z健康证的有效时间是多久?
5 M" o5 ]  b" \; tA:12 months.12个月& ?! p1 ^2 r+ y, {0 n
13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 q0 S7 W- g3 H% v1 U( C
在食物和饮料准备区,通风系统换气的标准时什么9 Q& T+ t7 d# F+ _2 O3 j
A:08 times each hour. 每小时8次. J$ }" D4 x, e) C
14。The minimum temperature for manual dishwashing in the wash sink is( d9 t: h8 w$ z2 M7 M; f" G2 b
手工洗碗,洗碗池的水温最低多少度?: O' w2 {7 I  f% l7 F
A:110 degrees F (43 degrees C). 43度
% u# @2 M; n3 m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: Y7 Z5 u  E# _+ Y8 k* h3 L用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
; v( `/ h- c7 O8 V; B! i0 Z2 K0 mA:180 degrees F (82 degrees C).  82度
3 m5 y- D2 F  R9 |$ z2 ^% {5 ^16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! h" l+ {+ K: H用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* s4 D; g6 q  B  [( v
A:en papillote.  法语自己理解. q" l% z6 V3 s
17。Wing or Club is considered a
2 Q6 r$ K0 k: k翼和CLUB 被看做是一种.... E( V) f. \1 _- h' U) s' R4 a1 r
A:Bone- In Cut     带骨切
7 R0 G' W& l4 h' }6 l- j& X18。New York is considered a   纽约牛扒被看做是一种; j% N6 Q  Q4 u4 r/ v8 o
A:Boneless Cut     无骨切9 B9 [9 E& B2 j- @# `
19.In general, a court bouillon for freshwater fish will contain
7 N3 d8 n8 f7 h; Q7 T1 h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
# v7 d) L$ s9 ^6 iA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! E9 l6 q# @9 |和做海水鱼同样数量的调味料和香料, ?* u& |. n' a- w; O
20.Anise is very similar in flavor and appearance to9 ~( K, B0 ^& G& {
八角和下面的那种原料有相同的味道
: k4 v! i% g$ b! Q7 UA:fennel  茴香
; A7 I+ J4 a8 J  T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 [4 D, f: u- Q( m3 j
下面那种原料更像大葱且有平面的叶子
% f3 f3 V5 D) C# Y0 XA LEEKS  似蒜葱 (这边人叫京葱)
) u3 v! H! m0 z" `3 b3 P22.Which of the following cutting shapes refers to a small dice
3 }# J2 F. U' w: r+ W- A下面那种刀切形状指的是很小的粒(末)
; |: p  D2 w+ x3 rA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 D0 C$ q. h0 U$ h23.Oil is added to the water for boiling pasta in order to
8 O5 K2 [/ Q  K  W向煮沸的pasta (意大利空心粉 )中加油是为了
2 |  }7 H" b  c2 |; a0 w2 L& P# GA:prevent the pasta from sticking and to minimize foaming action.
" P" n+ l% G* m$ k防止面条黏合并降低发泡。
9 `* ]2 i' H3 W( Z5 r24.Which pasta dish features pine nuts and basil?
" a/ \1 j" _2 Z% ?5 l4 o0 a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ b# ?0 O5 o) k. r; P
A:Pesto.一种绿色的意大利面酱
* ?' c- n7 c+ U' d& E' h6 _# yhttp://www.tianya.cn/techforum/content/96/563836.shtml
2 M' k7 l1 d2 z% Y7 Y
) g) {5 U0 U2 n0 ^5 p* s25.Which of the following is a spring vegetable similar to spinach?) P4 ]6 D% p' I2 R4 C
下列哪项是一个春天的蔬菜类似于菠菜?3 g# q# c2 }6 f
A:Sorrel. 酢浆草。
! }5 a3 x+ U5 H* @3 nhttp://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:: t# Q& G, L8 |! L6 u
哪位厨师最早带来高水准浮夸的美食
, K2 }# k  C( WAAntonin Carême 人名 安东尼·卡罗美; X2 s! {8 T/ `
3 J5 p5 i8 A' ~; J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 s. p" @1 T) A1 }+ |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) X6 r( [' `( K9 xA:Cast-iron stoves         壁炉7 Z( [) O8 g0 l4 J
http://www.usstove.com/products.php?id=6! {; I) t( l+ C8 B

8 f; Y$ D; B$ e* G* t28.The French term used to describe the roundsman, or swing cook, is:
2 w! \% v4 }2 H0 r3 Y法国术语,用来描述roundsman,或摇摆厨师是:% S$ _9 ^, T; y0 ?; S
A:Tournant   图尔南
( i- S% ^3 B7 l) O( x1 Q* j+ ]9 q6 {0 x4 q" e- k$ L
29.Another term for the wine steward is:, _* Y1 l+ ]1 a3 ]/ [
葡萄酒侍酒师的另一个术语是:
! W8 e7 L; d7 j% I' P/ rA: Sommelier 侍酒师& h+ T2 t' h3 D+ r5 L' R
* F) z  z( }- x6 v
30.Molds, yeasts and fungi are examples of a:
  S4 ~2 b& G* o) w1 s; |" K霉菌,酵母菌和真菌是一个神马例子0 P( v& Q7 g+ x9 N- G
A:Biological hazard 生物危害7 N9 a: o7 a, |3 K0 |

" z. y- ?4 t# \' V2 k" W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, C* u4 {4 F* W5 a根据加拿大食品检验局,食品的危险温度区在多少之间:
+ J$ m& S1 H9 b  T6 R( U% k  Q  eA:40° and 140°F (4–60°C)     4-60度4 E% w0 M1 a& v7 D; t; {

6 J  H5 p. m8 P# [32.All bacteria need the following for survival:4 Z' O. k+ w: N3 Q7 [" ?( C, A
所有细菌生存需要以下哪些内容:( }7 e* p3 A& I
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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; j( w: G7 h3 B6 u$ W, H5 N33.Which of the following correctly represent critical control points in a HACCP system?5 A1 |9 T3 \# }
以下哪项正确表示了HACCP体系的关键控制点?# a0 K' t; h) y+ Y8 S5 s- f% `4 L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- T1 M7 a3 G" q* l- i- K9 @食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ r* X& U& _! O* p, {

& K* l% C4 e  a0 E* D! a34.Which of the following is not an example of a carbohydrate?
2 J" ?, E2 g+ b$ O下列哪一个不是碳水化合物的例子?
0 U* ^: v! |! l# N5 f/ C% MA:Essential nutrients 必需的营养物质6 V+ c4 E5 j3 i9 I/ }  ~2 K

* N! @8 J% G  A" t, {) I! V! ?35.The process by which a liquid fat is made solid is called:1 ]7 K# D$ u$ O% U3 B% {* E, Y% y$ A
液体脂肪做成固体这个过程叫什么
# y# {9 h, v; w" p8 }1 RA:Hydrogenation  氢化
9 C/ a8 L& d7 Q" _) \) V  B* m2 d' S( _7 y. [( n1 I" T/ @. i
36.Which of the following is not an example of a fat substitute?# k4 T  ^% M* U! g: H* N& m' L# v: M/ n3 ?
下列哪项不是脂肪替代品的一个例子
8 X+ [% C# G( I  e* E  P& _A:Acesulfame K  安赛蜜K表1 q: |5 q. f1 G8 w7 j* ]; H: v

6 R6 b  ~" P1 a37.Health Canada requires that a product labelled "fat free" contain:8 E5 \2 q) M' {$ s2 F; N9 s
加拿大卫生部要求的产品标有“不含脂肪“包括:
& t3 {* J5 Y8 B3 L9 bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; b9 n; J3 d' ^/ k0 y/ U5 N" O

5 c1 P2 F( P' a# M" u38.Which of the following is not a problem associated with converting recipes?9 v/ A- V8 A, V1 _5 K% g# C# ?
下列哪项是不相关联的转换配方问题?
; }5 i# L8 r* u, C- L+ m0 HA:Unit cost 单位成本
4 e% Q- `# s3 @5 H) J+ [& L% f7 Y2 B$ Z  I5 T! U. m* t5 v' C
39.The condition or cost of an item as it is purchased from the supplier is called:1 V$ I" |/ ^) N  T* Y9 C: a
从供应商采购的物品的品质或成本叫什么
( w0 D! c3 Y7 U* o  P8 jA:As-purchased cost 购买的费用2 Y9 D* s3 ~$ \

2 b7 h( k, e" ]; H40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ ]. C# C* F+ u& a- x0 p/ d在新货到来之前用于日常所求的必要库存量叫什么  t% |1 @) Y" L  J2 ?
A:Parstock 基本日常最低库存
' g% D1 T3 v* b" @; k8 {2 B
) `% e7 j( K* k/ K41.Which of the following abbreviations is used to describe the proper rotation of stock?
" a; G  I; u, s: e" ~5 p8 I下面那个缩写是用来表明正常库存流程?
& ]" {! S% X& f: L7 V% b4 ]0 aA:FIFO=FIRST IN FIRST OUT 先进先出
8 @# R& J+ u- a0 G) U# @- E/ }8 T1 M5 m( S8 c4 [6 v% ?- L
42.Which of the following knives is used to turn vegetables?
: x- o! F; C5 S下面的那把刀是用来打开蔬菜吗?2 a1 f) R) N' ?8 r, X- W4 O
A:Bird's beak knife   鸟嘴刀  F* @3 ?2 F* b; E+ H8 n( v# {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. W0 [3 h( H1 e% U' q0 M8 b9 U- r0 }7 X) @- }
43.What is an instant-read thermometer best used for?
" \& t! O0 Q, f) u% r( V即时读温度计最好用于那方面?" h: p% ?" R0 F/ `) F
A:Checking the internal temperature of a roast 检查被考物品的内部温度& {; C6 X2 {0 S$ @7 q( V
- j, w# a' H4 j# `2 B( Q( C
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 ]0 [6 O' ~& [' g. ^+ o! T下列哪些金属材料受热均匀,通常用在铁板而且非常重2 C+ b8 e) H4 t7 l) r: M4 F. W
A:Cast iron 铸铁
9 f4 K; x: W7 f7 q' W' ~! ~) I
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 Y+ e7 b4 u/ s( }" M& z( C9 g哪件装备下面有一个可移动的碗和一个S形叶片?2 T. E. u* e) o+ d
A:Food processor 食品加工机
% ?. ~) g3 n: F* ]7 G1 L! D) Xhttp://www.google.com.hk/search? ... iw=1263&bih=5724 G; @5 M' V: c# g% R

+ t3 D, b' i! e5 H/ M46.Which of the following is not a rule for knife safety?' S# s% w' i* h: A" E- E9 ]
下列哪项不是用刀的安全规则?
! Y4 q* C6 m1 v4 ~* }6 s* PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, B% }1 A3 F  C6 V5 d5 M' y- ]( q3 T

2 O" }! s3 D; O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 P6 V% c4 b+ p5 C) q* B3 t4 b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: E) ~' z5 k; Y% j1 U
A:RondellES % X; I9 d5 B* r4 V/ R2 v) K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( u0 J, n6 L2 o' c+ v3 C! @) {1 ^4 @
48.Which of the following is a diced cut used to garnish soups?. {$ _% h; d. x- N  p2 v; A; L+ \2 h
下列哪项是切成小方块用于汤的装饰?
5 B0 Z0 V9 D' t' y) n; H9 mA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 p/ x( Q8 M5 d; ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ J0 u: {  c3 ^* R
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!!——
* w# @$ X9 w9 }; Y+ C' }A:Gaufrette 4 Z4 q" ]9 |# h& N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& h$ S; D1 F+ C# A' ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- w4 h9 P# W4 i% F! H# wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 I, c& o- B0 N) A

% z" W7 V- T5 a! r2 ]9 |2 a9 |* B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, x2 A* ^1 U* ]# n, N/ N
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)
+ Z, x6 S" _- {" f& d% TA:Cilantro 胡荽叶 香菜! w/ L( }$ |6 v5 C1 ]* i( G3 R) f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  u2 D. S" ~  W/ y

6 W" [6 c- W/ ?" x# G60.Allspice is made from:
' L# f* M  c( h 多香果,  多香果香料是什么
. B% Z4 w! m7 Z8 u% ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 G* ]; `) \- I, m" {8 \" k$ bA:A dried berry 干浆果  r  X) \( O  V8 n2 D6 J
% Z% x- V, R! E2 u
61.Which of the following are used to make a sachet d'épices?
5 j4 v# w  x0 M7 J下列哪些是用来做香包德épices?$ ^# Q# _1 m0 R- R3 I
http://www.sachetcatering.com/
$ f" ^+ B- z. Z4 `" f$ NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 h5 `4 o. J8 f" i9 ~% u' P3 r
/ ~5 ?" i1 K4 F3 @+ G+ H1 u8 p62.Which of the following condiments are not soy based?
' t% D( f" \& z* @  h下列哪项不是酱油调味品的?' C, B) H0 P; p* U& k
A:Wasabi 日本辣根
* \+ r0 z) j( h; o: v0 l% Y# A
2 u: J* x+ h- R4 J# k! w" A+ Q& S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: |0 p, R6 E- {3 j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 ]: S- }. ~2 a9 \: w7 W0 n. q
A:Pasteurization  巴氏杀菌
6 m/ F2 E; O; T1 J/ z; _6 x/ y& _1 E! ?* i! l
64.Which of the following steps is not the correct procedure for whipping egg whites?0 d" ?/ T* ?# v7 f0 S, ]  Z9 f. X
下列哪个步骤是不是正确的蛋清搅打程序?, V  a3 t' L$ \$ e: {1 l  ~) S
A:Allow to rest before use. 允许休息后方可使用。- O! ]. j# {. p9 r1 }! u

" |1 Y! T* S* L) n9 _( R. x65.The weight of a large egg is between:一个大鸡蛋重量介于:; e! }' y; o% ]' d
A:56g and 63g 56克和63克
3 b! B/ ?3 J+ |. g' H* p7 P0 {8 p2 H0 V
66.Evaporated milk is a concentrated milk that is produced by removing. `0 j- w  F& _7 t! _, x
炼乳是一种浓缩牛奶 是去除什么做的
, L7 n8 J( x* j$ h* kA:60% of the water 60%的水
6 O' M' L( u) _( f
+ E/ V/ h7 t6 P8 b- @+ Y67.A method of cooking that transfers heat through a liquid or gas is:5 z. e- j( J! c3 I. K% x7 c2 o
一种烹饪方法,通过转移液体或气体是:
' L0 `% ?! _% \( d0 \A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
' x$ [5 X4 E+ SA:Gelatinization 糊化7 V# E4 G1 R. X' F5 R. o+ z
; z- f. l2 v* z2 B9 ?7 G
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) {* H/ D. O( J, K, S. P  g" A# xA:Braising 烤
/ L+ ]2 p& a6 _$ @9 x2 |! r8 c1 m- z. N9 Q2 V7 G6 t5 b
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:- E2 O* r1 h3 X  M$ M7 J
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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% Y1 w, {  @9 _+ C3 X+ h2 j71.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/ V3 W5 _# K' I0 d. }
A:Fumet 原汁0 {; K9 Q* L7 Q/ i- t7 n

4 {2 t9 s9 ]5 m+ x$ R72.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6 f7 O3 D9 }# [1 [* r, H
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; w% ~( Y, v9 A1 h" ^
* D5 z7 l9 F( h& O
73.Which of the following is a principle not used in stock making?
2 L% S& c: {% `; J3 G下列哪一项不是用于制造高汤(低汤)的原则?
$ S- v- Q, X% ^A:Start the stock in hot water.开始在热水中操作
0 K+ b) c  V+ |& H
- V+ q6 b: l2 V74.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/ U* K3 X, {3 H8 Q
A:Remouillage 法语熬汤6 o( v. }, m) s; s5 S) u% d
http://www.haibao.cn/blog/post/176242.htm
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