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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。: e" c% B' V1 [2 N/ x
( F3 D- }; F! A5 h; e
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。
( Q' j: x8 s1 ~* j5 r2 [! G+ X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
1 h. a8 x' v% w% G! s. S. g1.Which of the following methods should be used to determine doneness in a New York steak?
& v- H* h6 `" G% E; }' r% x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)) w8 A1 c% t4 G6 o! }
A: pressure touch. 压力触摸
* U! z1 a7 m4 a* B  B4 b2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" H: k( z% [2 ^5 Z! M4 D4 F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" f& s4 e6 ~& NA: acid  食用酸
2 l6 l0 A  R  A' {3 I8 y8 `$ `3.Vegetables are major sources of which of the following nutrients?
9 C  O2 c0 H# i蔬菜中包含的主要营养有哪些
4 y- i0 ]# O" @$ {A:vitamins and minerals. 维生素和矿物质。
. K- W0 B- ?# A! w/ K) @4.Cauliflower is commonly served with3 w* V% \  j! \4 n7 J+ P2 t3 o, q
花椰菜(菜花)最常见和那种酱汁搭配
: {  `4 [) p( q4 r. JA:Mornay sauce. 奶油蛋黄沙司$ L4 V& U, U, z- @
5.Which combinations of products are found in pie dough?0 W  H0 G8 x; ]- k
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 ~) o6 [6 E2 S- w. ?
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ [6 l8 q& X% r) A8 ^$ H6The French term for mussels is 法国语青口(海红)叫什么
) n2 i3 ~9 Q6 oA:moules.法语青口,海红' ~0 x+ U% ~( J. N, v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 z% B! [1 X& k4 S" J2 X
A:faintly fishy. 稍微有点似鱼味
( z1 R: T2 Z( |6 Y6 b$ S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ w/ ~" {1 f: d, r% n
A:2 days. 2天. ^5 V' |( I( W' z
9.What are the principle ingredients in ratatouille? 7 Z" P/ Z! ]7 {6 c* h* \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) k  ]8 C% d/ f$ P% }  b$ h( h3 TA:Zucchini, eggplant, green peppers, onions and tomatoes" [5 o/ M! _3 ~8 b
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 f5 [0 G# k1 R" d
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 [: w9 B7 M! M' u, z) y! N
A:cook food in quantities that will be used up within 20 to 30 minutes.+ F* P$ w7 x7 |1 h. l
大批量烹煮食物要在20到30分钟内7 X0 P! e  Z+ T( m: C$ v5 _2 g5 ^
11.What person has the authority to issue a Health Permit?; i  c) r% _2 J( F$ X6 N# X
谁有资格颁发健康证(卫生证)。
! G- `: w! f* bA:Medical Health Officer.
, H+ z" H4 S/ x0 }/ C8 \医疗卫生官员。( z4 L" E" {4 H* v! \7 d7 D
12.For what period of time is the health permit valid?
+ m( m0 J# _! D3 V0 c健康证的有效时间是多久?9 T+ L) n4 [: R* v! Y+ _3 a
A:12 months.12个月7 J" o& S( l4 Z% m) }% S6 N7 ]% n
13.In the area where food and drink is prepared, the ventilation system must be able to change the air* S* K1 y! i1 R  A) Q
在食物和饮料准备区,通风系统换气的标准时什么
9 ~, u  [+ _4 R' h  ?/ W9 ]A:08 times each hour. 每小时8次, s3 `' y5 @/ \% j3 Q5 c$ h) a
14。The minimum temperature for manual dishwashing in the wash sink is+ Z$ j& ^+ a+ i1 j+ q
手工洗碗,洗碗池的水温最低多少度?
# B3 D% f: l+ C" s3 CA:110 degrees F (43 degrees C). 43度, o& _2 o+ M  E5 u: O( ^. R6 G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- W8 Y7 K3 ^/ O' ~1 ?' n: ^用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  ~. ?( n: R, s' qA:180 degrees F (82 degrees C).  82度7 j6 o9 J. H3 w6 p- s, ^0 F4 O7 p
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- [/ {) S- e( n6 `* Q: g, i7 f用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 w2 ^% Z( J) J8 {A:en papillote.  法语自己理解
( A2 {  y# z6 o: n: a7 C17。Wing or Club is considered a9 a' S: N6 R  Z* f* R
翼和CLUB 被看做是一种...
+ L0 Z6 s) `! n% V5 E+ @A:Bone- In Cut     带骨切' K; b" E+ t" P+ U4 ^' c# d
18。New York is considered a   纽约牛扒被看做是一种
2 n( j" U* D- |3 u: U4 \% cA:Boneless Cut     无骨切
1 R/ c/ L% E  @1 S19.In general, a court bouillon for freshwater fish will contain' p& {9 W* ^! d1 N
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5 _) f, E5 u  i# c; A5 M
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." ^( f+ |: f8 W) x3 g* p. \" I
和做海水鱼同样数量的调味料和香料
* G$ R# t" p$ g$ V20.Anise is very similar in flavor and appearance to) Z2 C. N  E5 C* V3 r
八角和下面的那种原料有相同的味道
8 L' a  l/ i0 qA:fennel  茴香7 m( L' t5 H0 a; W
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* _' c4 Q. F/ ?" ]/ c1 b, ^& F/ j% v
下面那种原料更像大葱且有平面的叶子& d- R+ X6 _* e. o: F4 D0 k: i
A LEEKS  似蒜葱 (这边人叫京葱)
6 E" `% x- G2 E5 ]22.Which of the following cutting shapes refers to a small dice
: |+ g8 e; f7 K1 Z- L, G5 H下面那种刀切形状指的是很小的粒(末)
; c4 z# a0 Y( W8 S) o/ u+ b; u& fA:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 J6 Z5 W; w$ ~  s
23.Oil is added to the water for boiling pasta in order to
/ N. ]& |$ l& Z* d- [- `' t0 y向煮沸的pasta (意大利空心粉 )中加油是为了) p3 d2 B7 d7 F8 F  P  e
A:prevent the pasta from sticking and to minimize foaming action.2 n/ a0 e' _2 |& F! Z! F
防止面条黏合并降低发泡。
! q- Q8 r1 n* h7 W/ _% z" Y24.Which pasta dish features pine nuts and basil?5 S* Q! L8 P8 j3 W1 T9 u, {0 G
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* i  F$ h' I& O- c( a/ T" B' r' v
A:Pesto.一种绿色的意大利面酱 " z7 y  U1 q, O" u' @" c) h' v
http://www.tianya.cn/techforum/content/96/563836.shtml% f) F, c+ n; S" m  n8 y+ B9 h

2 g! S+ k" s6 {" C. G7 e( U+ G3 d25.Which of the following is a spring vegetable similar to spinach?3 l& [7 s6 X" r% K( H+ @
下列哪项是一个春天的蔬菜类似于菠菜?
' ^! s1 L0 K7 u4 I( GA:Sorrel. 酢浆草。" j" j6 D, C: C% g% B8 G* H$ B
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?
鲜花(33) 鸡蛋(0)
 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:7 s* y* ]" b1 E, z' d
哪位厨师最早带来高水准浮夸的美食
  D! r4 J2 `% d; g8 \AAntonin Carême 人名 安东尼·卡罗美2 {: e! s4 K& S7 B0 S% u' G
. Y, @: I2 c/ l
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. a& ]" ]* M; P- k$ v4 w4 d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) Q# |# t: M" z0 T5 i/ K
A:Cast-iron stoves         壁炉
+ F# J7 y2 N8 Q8 ]1 phttp://www.usstove.com/products.php?id=6
8 X- x+ E) q9 l; v: ?
" ?+ x4 d4 j, @. V9 p- S* r4 a/ p28.The French term used to describe the roundsman, or swing cook, is:
# J: _! T( u  T- J3 \; G( _. m6 o法国术语,用来描述roundsman,或摇摆厨师是:$ U, o2 G2 F6 Z5 |+ J; h
A:Tournant   图尔南3 f. K3 B3 T4 q& v

& S  I& i$ T1 r3 W. L7 C/ y29.Another term for the wine steward is:& N7 c9 J1 b( `! s' _0 y
葡萄酒侍酒师的另一个术语是:( }: a0 ]! ]7 [' M: G& X8 H- i
A: Sommelier 侍酒师
8 {5 N* s  C, Y, I0 }3 u0 `. n+ F
/ l) t) T- U6 N" c! z" h( a30.Molds, yeasts and fungi are examples of a:& z2 A3 q4 I/ g/ @4 U
霉菌,酵母菌和真菌是一个神马例子
& J1 i9 F3 K  u4 t& G8 @A:Biological hazard 生物危害
4 u% a4 C  L# L* H- _+ r
$ u1 {+ N4 m2 R/ Y; h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. h, T% p  [6 M6 c0 Y根据加拿大食品检验局,食品的危险温度区在多少之间:1 L7 o; T8 c9 `3 T6 X
A:40° and 140°F (4–60°C)     4-60度
2 s8 `2 N: [$ D4 D- x; A: {1 R+ s4 J- j# ~5 T( `& [7 ]
32.All bacteria need the following for survival:
7 S- `  z. r2 W+ @$ x所有细菌生存需要以下哪些内容:% k! _* r1 u+ `1 [( e% A+ S+ i! @
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ S0 c2 r1 \9 ?

: v: Z: O  |7 y2 [( v+ ^: O33.Which of the following correctly represent critical control points in a HACCP system?' J+ k! n" O4 N3 W4 j% Q+ A
以下哪项正确表示了HACCP体系的关键控制点?+ z! G9 T; t: ]: j3 Y, w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . s# s7 S0 w" N: M4 g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 Y, m3 B! @9 z; _  v/ k) ^/ J* @( I( @6 \8 L6 q+ U% p
34.Which of the following is not an example of a carbohydrate?
* K. d* x4 q: F" t2 u下列哪一个不是碳水化合物的例子?4 A6 n1 ^5 I& K
A:Essential nutrients 必需的营养物质
) w+ O& K& M$ k1 g0 s
3 R' A9 F$ |7 g& c  \' H9 `# Y35.The process by which a liquid fat is made solid is called:" n. e$ s& R* h% f
液体脂肪做成固体这个过程叫什么! X# a) `+ ~" Y# i' i$ R
A:Hydrogenation  氢化) b; I+ @- l+ o/ J
0 b8 T; X3 u2 A- E
36.Which of the following is not an example of a fat substitute?) F! g  I6 m. S$ A9 M
下列哪项不是脂肪替代品的一个例子4 h6 [6 Z3 ]# q
A:Acesulfame K  安赛蜜K表
0 U9 x; K* {8 G6 ?; G! C; ^4 E- L# F) U
37.Health Canada requires that a product labelled "fat free" contain:
9 A+ s& S! s1 U8 z/ R加拿大卫生部要求的产品标有“不含脂肪“包括:
) ~/ D. ~( S; }! c' L" P9 {5 LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 Y. ^2 R3 \8 Z+ g8 @1 x7 g# v1 n7 l. |% a- J! u( \
38.Which of the following is not a problem associated with converting recipes?
1 ]' {% D. ~' R1 Y3 B下列哪项是不相关联的转换配方问题?
. s* v( @, N/ _+ ]. f; `& [% BA:Unit cost 单位成本
8 X) j- V9 Q) E+ q" c( @; `, s
9 J+ i/ {/ k+ @4 Z9 r39.The condition or cost of an item as it is purchased from the supplier is called:* S+ F% _! q! C# Q" P
从供应商采购的物品的品质或成本叫什么
( z& G$ C1 S/ L  v( q) c5 HA:As-purchased cost 购买的费用
0 e+ e9 \6 e" e' N, ~
" B, F9 S# \" X+ y- L+ J, i# B40.The amount of stock necessary to cover operating needs between deliveries is known as:* ]5 G. y& C; Q- k
在新货到来之前用于日常所求的必要库存量叫什么# Z9 e, L5 E$ u2 h
A:Parstock 基本日常最低库存
- N5 Q* S( Q( x- J% q) P& P7 C! L. i5 w0 M) @
41.Which of the following abbreviations is used to describe the proper rotation of stock?& t! V/ M+ R( ]' K
下面那个缩写是用来表明正常库存流程?+ H$ u& k# {% g. K) X- m7 o
A:FIFO=FIRST IN FIRST OUT 先进先出
( E% w& O3 U! `9 i- ~% O$ X$ w! P
# Z, Y) t/ \! b2 u42.Which of the following knives is used to turn vegetables?9 ~4 [. @% A. C0 n3 `% c' e
下面的那把刀是用来打开蔬菜吗?, [! s* X8 r. ?8 L( G0 P# v7 U) b
A:Bird's beak knife   鸟嘴刀
; d3 l9 z( U9 [& ~; k2 ?http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% D1 U0 L* f  ]& ]* a' Q  X4 b) T0 L8 A
43.What is an instant-read thermometer best used for?8 w6 a( _1 J4 w) X; W  U. u. ^
即时读温度计最好用于那方面?
" C2 K, [( P9 K, \, l) JA:Checking the internal temperature of a roast 检查被考物品的内部温度1 j: Z1 m" V6 _! O" \; f& X
* f" S$ Z- y; T- J& V
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ ~: y. {4 I( @  T- t3 H: S下列哪些金属材料受热均匀,通常用在铁板而且非常重
, s& A; K1 ]! t9 d- n9 dA:Cast iron 铸铁
5 I, N  R5 `. H5 Z$ J; Q' t& U  H- i
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 u0 g# ]* Y, U  ^; I7 S
哪件装备下面有一个可移动的碗和一个S形叶片?
( N" e9 v9 ^: h/ f4 L. G# l  f- R; TA:Food processor 食品加工机; Q, [" `1 G& x. V
http://www.google.com.hk/search? ... iw=1263&bih=572% i1 F. l3 s4 T% P

# b4 _8 ^3 L. r" i& V, q! K- k46.Which of the following is not a rule for knife safety?; E" [' g0 p$ c! j% a- Y; |) _0 V9 t
下列哪项不是用刀的安全规则?
7 M, k0 G2 G2 B2 a9 S: @0 [; eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 \0 E, U+ {+ K8 F3 W% W1 w

4 \1 F3 g7 x& M5 K2 N- o' _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: s6 M& @1 Q& Y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 F! }  r8 _* f# k& ^+ Q+ A3 x
A:RondellES   G! Y- F3 s2 I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 ^3 K% S& Y' v( E' U$ b% w' E  I+ A7 }4 U
48.Which of the following is a diced cut used to garnish soups?$ u+ s& G( J# N9 P* j
下列哪项是切成小方块用于汤的装饰?
4 o4 F" H* B5 Y0 m. h- tA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 k* Z& Z3 i2 B/ }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ p* T' j# p; T) u: z0 P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!!——
$ p( h, G- R) @) @) W6 ?2 w4 K$ iA:Gaufrette
; ?7 [6 R  }( E! k) \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# ]' y# R# N/ L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 m, e- n3 m# I1 j0 s3 Y# W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 A' l2 I4 Z  B; H: t/ f

8 f: @5 T6 J% |* R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; Q9 D8 n- `; B/ q; C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)
$ M: a% ~  l. e+ p1 HA:Cilantro 胡荽叶 香菜0 w) R0 y) n  I# Z0 q0 F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ O$ f, _8 y9 i' {- p5 }1 e( n& k1 m' \$ u/ ^
60.Allspice is made from:. N- E9 P8 K2 O3 U* Q# E
多香果,  多香果香料是什么, U0 B3 Q: R* j2 @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 N. X8 y( G; y. l- l0 ?) xA:A dried berry 干浆果3 R: @9 c4 J# B1 Q" J  x

$ O! [. N/ n" p! N# E* S- L61.Which of the following are used to make a sachet d'épices?  U9 o. }* {6 V# T
下列哪些是用来做香包德épices?
  [( ^$ A* G4 G* J9 xhttp://www.sachetcatering.com/- q8 n5 ]! X2 G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 l/ y) y( V0 p/ _, ?) b' w: Y/ b0 {
62.Which of the following condiments are not soy based?7 O  a# D9 V; B1 u; ^& [+ G3 M
下列哪项不是酱油调味品的?; k- W+ |# |$ Y: R# j( T8 F
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& S/ F' @! u2 q% o
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:
: u; R7 S7 |8 o" i5 L& o7 S8 hA:Pasteurization  巴氏杀菌
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4 k0 L. M0 N5 V2 Y( M3 w# o64.Which of the following steps is not the correct procedure for whipping egg whites?
& {# ]& {0 a" \) H/ r: u下列哪个步骤是不是正确的蛋清搅打程序?0 O% l- g% y1 \# W& O7 q
A:Allow to rest before use. 允许休息后方可使用。) S/ o1 k8 g) q! m

; [2 }" I, X- D0 E, M$ A$ ]2 r65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 Z" P4 U' e0 b2 Z: qA:56g and 63g 56克和63克( N# D2 @0 n: Q) Q

7 i! i# @1 L# G6 B! a& ~66.Evaporated milk is a concentrated milk that is produced by removing
8 j( ^! f7 w( y' \- q炼乳是一种浓缩牛奶 是去除什么做的, o  j( H: N8 S) R7 ^8 _2 |/ {
A:60% of the water 60%的水+ K( G+ H, e. E5 F) N
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67.A method of cooking that transfers heat through a liquid or gas is:
& t$ P* T4 _! D$ B; D一种烹饪方法,通过转移液体或气体是:& M& v, F6 M' @# K$ @9 w' [& d% T
A:Convection 对流: r# N  j$ N  @5 M4 \
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68.The cooking of starches is known as  烹调的淀粉被称为# m( M$ i: |, h+ D, k/ K! G
A:Gelatinization 糊化
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) u6 q, `5 r5 N/ H: {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 T- E5 C$ O! P' ?
A:Braising 烤/ j  j4 J8 [! E. d

4 v/ D7 k" t1 |2 l70.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:
( v& o) k  _" EA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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9 s+ E' r5 _2 T4 u" Z
A:Fumet 原汁
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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$ d. S! p% D$ w+ ?. }9 k1 ?" ^( [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 z- |  j+ o1 u8 s* o. L' L* _
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73.Which of the following is a principle not used in stock making?
+ y( i- o6 {& p/ A$ b/ i3 E' ~下列哪一项不是用于制造高汤(低汤)的原则?
# N3 F! u7 x" NA: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. B# q( Q* o2 Z  A
A:Remouillage 法语熬汤( x! {9 W8 S3 w' ~7 a
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