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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。
: d' A4 f1 |& G6 V- w9 b, B' n
* V. o: T$ A  g) b+ e2 y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。
, c8 \8 L1 V5 q8 K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# I* u5 E% M% h
1.Which of the following methods should be used to determine doneness in a New York steak?7 U0 s4 o0 j9 q" e- x* q
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)
+ G7 c/ y0 K9 P3 n4 ~6 BA: pressure touch. 压力触摸' J2 s' m$ ]9 S3 Z, ^) s4 w. y# ~
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 B4 D. M, Q7 {1 f7 f. x- m. k
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2 I) l8 y% K) a( B
A: acid  食用酸4 K1 `3 v8 o+ ~! y9 I0 w7 O7 H
3.Vegetables are major sources of which of the following nutrients?1 I4 G1 F% m  C2 ?0 j
蔬菜中包含的主要营养有哪些
/ e, D  p; x) n2 b9 d( ^: QA:vitamins and minerals. 维生素和矿物质。5 o( Y+ t$ F2 A/ \0 e" I
4.Cauliflower is commonly served with$ ]. i, ?& f/ p  @5 H2 I2 c, w1 v. d  }
花椰菜(菜花)最常见和那种酱汁搭配
+ R7 h9 |& ]0 K+ a* L: QA:Mornay sauce. 奶油蛋黄沙司
# ^( d( k2 y# D2 U; \5.Which combinations of products are found in pie dough?/ u# B3 ]+ |7 _/ g
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( B0 C& f2 T3 h1 v$ K- B) k3 r
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 F) I4 E4 k0 \8 C' Y
6The French term for mussels is 法国语青口(海红)叫什么
: F, V3 I2 Z2 }3 nA:moules.法语青口,海红  Y( H0 ]' P6 l. Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 G! P/ q+ h2 \5 u9 p- U5 [, f2 wA:faintly fishy. 稍微有点似鱼味
" l3 Q' `8 ~. ^8 O1 d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" i3 f; J+ z- s% y$ o
A:2 days. 2天
1 W) S' }2 `$ K" c  Y9.What are the principle ingredients in ratatouille?
9 q6 q& H3 I1 k炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  ]$ L& X' D0 c1 ]2 R" @8 v  F  `' ?A:Zucchini, eggplant, green peppers, onions and tomatoes
' }2 b; R: I6 D3 j" z2 R) R# ~  f* t西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) R! M5 X$ ?! S10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 p+ y" v) q2 ~! ]! q$ ^" g/ QA:cook food in quantities that will be used up within 20 to 30 minutes.
' n, H, [; L' G' H# F8 H# G+ p$ l大批量烹煮食物要在20到30分钟内- Q# h2 _* E. R5 Y
11.What person has the authority to issue a Health Permit?  I  ^/ X3 x# v/ O) }2 y( W% p% _3 o: l
谁有资格颁发健康证(卫生证)。; K7 {$ o7 j( [+ \. m6 R# `
A:Medical Health Officer.( R5 m) |/ `  u- U. v1 ~( Y- q4 m
医疗卫生官员。
7 X/ ]# e' O4 g3 C12.For what period of time is the health permit valid?
7 G) D% r, ^* b! P, `# L; T8 R健康证的有效时间是多久?1 H) u# ]2 k, w' e- Z
A:12 months.12个月. p+ b3 |+ V$ m  _! }
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: P  \$ q7 X, V4 G7 a0 R& _8 ~. ^在食物和饮料准备区,通风系统换气的标准时什么2 y$ P. \& a5 [+ j4 q
A:08 times each hour. 每小时8次
2 `/ a5 a2 O7 |/ _5 W# w14。The minimum temperature for manual dishwashing in the wash sink is
# ?# M- i/ e& a/ K* w手工洗碗,洗碗池的水温最低多少度?
* q- [; j8 V/ R$ r% m, I' Y1 R) PA:110 degrees F (43 degrees C). 43度( R: _0 g3 ]+ |& W. x
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- c$ b9 i5 Z( |% a' R3 L: v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# M+ E+ _5 X8 I+ I/ }A:180 degrees F (82 degrees C).  82度1 n7 g+ g- S/ n. h9 z  ^
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- k. Y8 r0 B6 s. g
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' m) n- j7 `" o2 w; F
A:en papillote.  法语自己理解1 \& i7 w  b7 w7 S- w
17。Wing or Club is considered a1 r6 M7 Y! F5 x& [
翼和CLUB 被看做是一种...0 A* M9 K' z3 h% G
A:Bone- In Cut     带骨切$ {9 R, e8 w0 q) {, E' O5 v/ D9 c
18。New York is considered a   纽约牛扒被看做是一种  a  D8 ^+ S; g. O) R# w" K& P& r% ~, y
A:Boneless Cut     无骨切
* N, M1 Z/ S, |/ M0 r  t' K19.In general, a court bouillon for freshwater fish will contain9 S& ^! Q4 l/ c9 v3 `
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
* t4 ?- ~8 _! Z9 dA:the same amount of seasonings and herbs as a bouillon for saltwater fish." g- |. q2 M  c( s. @" T4 W
和做海水鱼同样数量的调味料和香料( H/ ]' u1 h* s3 x1 g7 D. m& K1 X2 ]
20.Anise is very similar in flavor and appearance to
( k* }) o2 d" L9 K) d- ~八角和下面的那种原料有相同的味道
: D# r4 n# n2 V$ tA:fennel  茴香& V. c. x% {' K% p! Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; A8 W! y1 Z# m. a' s: C1 y下面那种原料更像大葱且有平面的叶子/ Y" I. B$ T) E6 Y4 _. R
A LEEKS  似蒜葱 (这边人叫京葱)
% w5 j5 b& o- X3 u4 F7 u& c; l22.Which of the following cutting shapes refers to a small dice
/ K& y6 G  f% M3 T下面那种刀切形状指的是很小的粒(末)
/ E( ~7 P& q- J$ J/ {7 zA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: K' N9 v" z. {23.Oil is added to the water for boiling pasta in order to; n. S6 V* }+ q
向煮沸的pasta (意大利空心粉 )中加油是为了" K" R$ |! z. e2 ~: m, d; k
A:prevent the pasta from sticking and to minimize foaming action.2 Q0 m& U& V8 r+ j. Z# l9 o
防止面条黏合并降低发泡。
' k( k$ j* q" W, J) i# K24.Which pasta dish features pine nuts and basil?) k- ^& G, o. f3 E2 a% N* l
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ v6 N% @3 T3 z7 N) t1 f; Y9 N
A:Pesto.一种绿色的意大利面酱
* {6 W8 S' E  Dhttp://www.tianya.cn/techforum/content/96/563836.shtml  }8 r1 u' A# x# a
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25.Which of the following is a spring vegetable similar to spinach?9 z0 C+ P! l0 }( l8 O; l* k7 _
下列哪项是一个春天的蔬菜类似于菠菜?
3 M1 ^% N3 _* x! |/ FA:Sorrel. 酢浆草。
/ w4 y6 b# ?$ m# H9 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?
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:; F; C! N- w. }* _+ B8 N8 j
哪位厨师最早带来高水准浮夸的美食" m- w+ p  B7 m
AAntonin Carême 人名 安东尼·卡罗美
5 z2 h! k2 G5 A% ~+ d. ^' \* `
& b  I; g; f4 q3 P' V! T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 u3 l$ L) l* 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 。
$ T1 {* @$ N3 C) _A:Cast-iron stoves         壁炉: I) M! U( |  t/ b  g) |
http://www.usstove.com/products.php?id=63 }: r- t) q' o8 r
9 [5 ^4 t% p% M  H9 {* ~
28.The French term used to describe the roundsman, or swing cook, is:
3 ~7 J# M4 X5 m/ `( t法国术语,用来描述roundsman,或摇摆厨师是:* T( m- M4 ]# ?
A:Tournant   图尔南; L' N# q( W8 |
; H( z3 J' T4 |5 A4 F; _: m' s( c
29.Another term for the wine steward is:6 N1 w( }3 Y7 Y: Z1 i# o7 N
葡萄酒侍酒师的另一个术语是:
' f' r7 d& O& U4 }4 u' i3 LA: Sommelier 侍酒师/ `$ k% j; E' i* O2 m2 @* [

( s1 K/ {! B0 i8 j/ K, g) m  f30.Molds, yeasts and fungi are examples of a:
" P( M7 K# Z8 }: Q, j2 f霉菌,酵母菌和真菌是一个神马例子$ G3 X5 N; q3 l! N' u0 u. D3 M2 l- z
A:Biological hazard 生物危害
$ l( a: f9 D3 x- X2 O0 V$ G& J5 b/ b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. V! v3 D) r0 w7 a- k2 U  W% v
根据加拿大食品检验局,食品的危险温度区在多少之间:
: _% X" ]* |; H7 oA:40° and 140°F (4–60°C)     4-60度( |6 e+ |* m8 {

- B6 q2 L; J6 T7 _# |; V) _32.All bacteria need the following for survival:: e- h0 X& X7 W# I  b4 w) b& g
所有细菌生存需要以下哪些内容:
9 U* K/ i  g9 l" fA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ x$ ]' J- ^0 f- O; ^
5 `3 G! v, p& L; |. Z" n
33.Which of the following correctly represent critical control points in a HACCP system?0 g/ \1 x! i8 t& I# V% L8 k5 v
以下哪项正确表示了HACCP体系的关键控制点?
; m! r% l; v# ?- B& fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   q8 O, S" }- ?: V) |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 c# v" r9 P- z4 N/ s
! A, `: W, C, R7 B1 k
34.Which of the following is not an example of a carbohydrate?
8 A; f# G2 T" X* h9 U. @+ p+ u% h& J下列哪一个不是碳水化合物的例子?
7 c& s  w9 s9 {7 d2 Y" wA:Essential nutrients 必需的营养物质" P" T% \/ \, v, {
0 d2 }$ i, A# I2 b* u. A
35.The process by which a liquid fat is made solid is called:
7 f0 U9 S) L& k) J  B: ], k液体脂肪做成固体这个过程叫什么% f7 V/ ~- n& q8 l2 P! V
A:Hydrogenation  氢化) e. }: E* D8 n1 y
! ?9 E7 {& C9 v
36.Which of the following is not an example of a fat substitute?8 L; z0 ?) w. X3 a4 m& F% w
下列哪项不是脂肪替代品的一个例子
4 j: P- V3 p3 v( @, |9 lA:Acesulfame K  安赛蜜K表& b. v: x# f4 i* y+ `
; t; R* x  o9 B2 N5 c
37.Health Canada requires that a product labelled "fat free" contain:) h$ Q9 i/ B5 W2 `
加拿大卫生部要求的产品标有“不含脂肪“包括:
! \) v: `. Z& a# y) F( n+ s9 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! v- y" @! l7 l0 j6 }" j
2 z1 j1 N% v6 I* H! d5 X
38.Which of the following is not a problem associated with converting recipes?
$ _# c, p- {+ B下列哪项是不相关联的转换配方问题?
9 l3 A( _# T, E4 U3 q1 S5 uA:Unit cost 单位成本! k; k; H, U  K! L1 f% x

4 ^! G; }: e/ @39.The condition or cost of an item as it is purchased from the supplier is called:. c: w: D" Q3 A. n
从供应商采购的物品的品质或成本叫什么
8 l4 \& B* H! M) |0 i1 bA:As-purchased cost 购买的费用. M2 l6 A! T2 D+ c

- b& q1 Q/ `- e2 S. Q" l40.The amount of stock necessary to cover operating needs between deliveries is known as:
- _, s9 X, z" O2 B) C$ W0 g在新货到来之前用于日常所求的必要库存量叫什么$ I2 m+ y, y6 `
A:Parstock 基本日常最低库存
/ H6 B6 t; F  s- ~* P5 m3 x% D% A" m2 a
41.Which of the following abbreviations is used to describe the proper rotation of stock?( x' C; v4 ~3 v" j) D) }
下面那个缩写是用来表明正常库存流程?
$ \. W2 h/ R7 @5 L8 sA:FIFO=FIRST IN FIRST OUT 先进先出
; j* q* s! V" [$ _# |) E( o8 Y- E* G6 n1 P
42.Which of the following knives is used to turn vegetables?
) Y. [8 ]* x- _" }- X# f) _下面的那把刀是用来打开蔬菜吗?, Z/ c0 _1 d5 M8 Z
A:Bird's beak knife   鸟嘴刀$ o; g" _7 H' h. J0 P8 q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. G+ b7 E9 P$ s" X
; K' i) O2 I8 s
43.What is an instant-read thermometer best used for?8 i2 p, v& m1 T1 _( M3 _# a. D
即时读温度计最好用于那方面?( o) e4 x; n4 M8 W! _4 |
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 V: b* Y6 N% D# Z( C% v' Y: C$ c- R, E* t' T5 c( w4 o5 C
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ W; N! \, u" Z( D& R1 m6 \
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) Q4 T1 U2 r3 {# S+ eA:Cast iron 铸铁
# J* ~- O( F% ~5 d
0 U* u4 O8 o) r0 d6 F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, K7 K0 r' O' {( {
哪件装备下面有一个可移动的碗和一个S形叶片?
  y9 T( O" u8 v* N# UA:Food processor 食品加工机
0 m2 X: r. i" f+ V( u; z0 e8 {8 {% \http://www.google.com.hk/search? ... iw=1263&bih=572: J7 ~" G0 C) P

2 R0 _; R8 D3 `) G4 L1 h' D$ h3 D46.Which of the following is not a rule for knife safety?
) J- C$ @$ c6 `, s3 }/ W, U下列哪项不是用刀的安全规则?
3 u( w( T* |. Y; e* d: N( |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 l* f, k6 M, z  d6 ?* T

3 a0 v7 d, S8 b- C& S  `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 S) t& M- \/ [( o5 G. H( I
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' B1 t8 I( M! u7 bA:RondellES
+ O/ A. u+ u+ Q& h+ Y' D+ f. Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; o4 G( F, K; y  o) T
  b0 z( v, p3 K% c) K8 n1 t: o) k
48.Which of the following is a diced cut used to garnish soups?
+ a9 z8 l0 k+ l4 q# s% U下列哪项是切成小方块用于汤的装饰?9 u  k1 ]% p' s  Y1 g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ G, l2 K  U) v! N9 W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" _0 ?% D6 H, z, o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!!——, t6 [) Q  `  `+ h# b7 C
A:Gaufrette
( u  v" o3 @# d5 r; F, u& t' Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  F0 Z8 Y5 v* y# t# L6 I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 Y- Y. [7 @4 ~6 ?1 g3 dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 @$ t5 a9 C  u# n! z
  @( M3 o8 p- ^+ ^7 V+ e* h2 ^3 }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ y! r, G* F- X: P+ I8 h1 ]
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)
0 j. h4 o$ x9 HA:Cilantro 胡荽叶 香菜: Q/ E# Y0 d0 Q9 v& m- h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 H! l! X) c. Z& t0 |, o: G* X, P: O' l4 a3 B- b3 i( F" z; u% l
60.Allspice is made from:
0 N2 a: o6 P% {  x+ Z! }  k 多香果,  多香果香料是什么
0 N, U9 _2 |( }# X2 D) C3 Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 ?$ F: I5 o! f! N
A:A dried berry 干浆果- I3 K: O; E' c) B  J
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61.Which of the following are used to make a sachet d'épices?
% D" f1 m5 z, n* }5 _: }) Z" b2 ~, A下列哪些是用来做香包德épices?
' I2 D# J+ U0 P; U( ]6 h; Rhttp://www.sachetcatering.com/# p! H  R  {! `" _  ?4 |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ r/ H% z& |- @# d8 _7 A) ~* u" A) S8 f$ q; D
62.Which of the following condiments are not soy based?
+ c! T1 J; C; }& ^7 @. g下列哪项不是酱油调味品的?. w, C* @! t' {1 ]" y& d# a
A:Wasabi 日本辣根* E: Z! p6 v: `9 {/ U
2 ^3 P( d4 D* M6 ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 ~; D9 I7 |; {
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:
- S& v/ O( ~& z7 N+ H( jA:Pasteurization  巴氏杀菌6 H6 E0 m+ L- ~' L
7 B; Q0 H5 `& L7 K9 t# k
64.Which of the following steps is not the correct procedure for whipping egg whites?( ^5 w' X4 B, ^
下列哪个步骤是不是正确的蛋清搅打程序?: U7 V) f6 J0 h2 ^' o' q
A:Allow to rest before use. 允许休息后方可使用。) J: w1 v) C6 K/ q1 `* ~

% t4 p( r  B) Z/ V8 E8 A6 a3 A. Y65.The weight of a large egg is between:一个大鸡蛋重量介于:7 L$ |  V* E& R- p
A:56g and 63g 56克和63克
$ U3 s8 [% b* P" W. Y, @  ^' Z4 y8 {. g+ n! o
66.Evaporated milk is a concentrated milk that is produced by removing+ ?' O/ f, D9 O# U
炼乳是一种浓缩牛奶 是去除什么做的4 V: k: U4 \. g' m- X
A:60% of the water 60%的水
4 j+ ~8 N+ {. @. _4 N
3 _) k4 J! p) _. m0 S67.A method of cooking that transfers heat through a liquid or gas is:
; t1 l+ W. R# H  b8 f一种烹饪方法,通过转移液体或气体是:
/ k5 u3 p& n# E' o2 z" G' IA:Convection 对流
  g+ v6 m, S. q+ K6 R! @$ S9 ?
68.The cooking of starches is known as  烹调的淀粉被称为) \4 w, d0 u  o
A:Gelatinization 糊化
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; J1 g0 y! W* i7 W1 `' {, }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! V- z5 A5 a; _& L! [; F6 Z5 Q
A:Braising 烤$ _8 }) F2 m/ a' s
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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 l7 }0 p/ C& F# T/ gA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ u& y* v' b2 Q: |

2 i0 {, \7 i, K  L4 d" P; l' n! l71.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/ Q/ W. c% H: y# `/ L0 V" H
A:Fumet 原汁
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5 n% A4 r5 m( z' d72.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
8 L$ `: O+ A: g* `7 n- ]# p7 n1 V4 ]1 kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 \1 ^* f6 o/ t! B2 t8 K5 _/ C
3 W, g1 W1 L" S- e5 X$ R: [  y
73.Which of the following is a principle not used in stock making?
& `4 h  D  ]( V6 F+ S下列哪一项不是用于制造高汤(低汤)的原则?( B8 ?% e1 B( J* j6 k
A:Start the stock in hot water.开始在热水中操作
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% l; T- }! I9 i7 s9 [4 Q5 d74.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; e$ d0 g7 [+ ?' u1 k8 @. e: O
A:Remouillage 法语熬汤) G. ]! o4 \$ b! A
http://www.haibao.cn/blog/post/176242.htm
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