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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。  M! R4 S" c& \3 o

$ n  H; L) W: ~0 u  {, \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。
  x" ?* f, F1 Y! w! F9 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1 e/ {* Y, W! M( `9 q( t
1.Which of the following methods should be used to determine doneness in a New York steak?
; q- x! @8 k& b" n# L. q+ h' }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)
, g3 e& V; D! d  r1 O3 K6 s' OA: pressure touch. 压力触摸* j7 G/ Z2 u8 x8 r- g0 C
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% [0 }& e3 {- `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" O. [% p0 W6 ]8 O
A: acid  食用酸
. _: u, W$ l% x1 c" v- A3.Vegetables are major sources of which of the following nutrients?
. a& S* s, H+ C2 o! A6 W: Q, j* o) q蔬菜中包含的主要营养有哪些
- g$ I3 Y5 J2 s) z% ]7 f8 bA:vitamins and minerals. 维生素和矿物质。) ?/ E) ]0 K" l7 q! v
4.Cauliflower is commonly served with8 v  o- ]* q* K: G, u; c4 M- n# }
花椰菜(菜花)最常见和那种酱汁搭配
5 T+ R2 E7 q' O6 j: ^% JA:Mornay sauce. 奶油蛋黄沙司
4 _6 V. i( ^8 ]' ~" ~, y7 C7 Y5.Which combinations of products are found in pie dough?
% a7 C1 O: K% a3 Z5 B+ t3 I4 ~下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 a/ U, q. b( }! P; v: y" e; oA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。9 p7 |3 `; P% `8 u
6The French term for mussels is 法国语青口(海红)叫什么% x5 l3 H* f% U, S# i
A:moules.法语青口,海红
8 w2 i( [2 N& v7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) t) g2 w, d& j. V) o2 n9 d6 xA:faintly fishy. 稍微有点似鱼味
- I8 P1 y7 l9 s) D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) a0 H' A) ], A; Z8 DA:2 days. 2天- {3 d: p/ @* ^, k  B4 `! E
9.What are the principle ingredients in ratatouille? " W% ]4 `' G3 }- W+ W
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& s' j! _) n: `" A; Y8 N$ s
A:Zucchini, eggplant, green peppers, onions and tomatoes
" V# o: b! |0 S" k* V. Y& D西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
- Q, F- ^6 L$ _# P2 Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  @: `) M1 d' X$ R4 z8 R& ~4 Z
A:cook food in quantities that will be used up within 20 to 30 minutes.
5 P: M& E1 T; c8 b大批量烹煮食物要在20到30分钟内% @* X2 j- {* N! y+ M9 F
11.What person has the authority to issue a Health Permit?
/ i$ @0 ~7 z( n! q- {  G1 b0 I谁有资格颁发健康证(卫生证)。
6 ^- q; l* X7 l1 o" RA:Medical Health Officer.9 @& x8 M5 K. Q1 X/ M
医疗卫生官员。3 T1 }& @' ]7 [4 M/ r
12.For what period of time is the health permit valid?# |2 |: p& W) P) L1 f
健康证的有效时间是多久?/ K% U  ~% g, ~- m8 z
A:12 months.12个月) X4 X. }- ~: p3 ]7 z& d
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& x& G' E1 i" w
在食物和饮料准备区,通风系统换气的标准时什么
' U( I% b& v/ g: X" e' B& HA:08 times each hour. 每小时8次9 r1 v0 {/ u' y' o/ L
14。The minimum temperature for manual dishwashing in the wash sink is
0 F. a( s" h4 j手工洗碗,洗碗池的水温最低多少度?' y! Q$ \2 t0 l7 ~
A:110 degrees F (43 degrees C). 43度
& E/ q+ h1 U0 a8 z7 V1 c- `" \15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 e: F- W; a! s) c) u: l' m6 q3 ?用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 i7 j- r' S" X: F" _( s! O
A:180 degrees F (82 degrees C).  82度
; v8 j; A4 e( a' Y: I16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. ^, C) `. `1 p# A
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 b; R* }0 _* U% m% Y
A:en papillote.  法语自己理解
3 [2 ?/ P, J  M) C& e% j, V; V' c17。Wing or Club is considered a# `8 N3 d2 H; s* V$ o
翼和CLUB 被看做是一种...+ a8 F9 y9 g) L+ D' I
A:Bone- In Cut     带骨切2 Q9 N, P3 C. S( k) }6 c
18。New York is considered a   纽约牛扒被看做是一种
/ ~% M" l3 j; L4 g, t( n# q0 pA:Boneless Cut     无骨切* m4 U- b! V) |
19.In general, a court bouillon for freshwater fish will contain5 D5 k. n. ?/ K( z% w
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
$ T# _. A* c% z! C; b/ wA:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 J( _/ I( N6 c9 I7 ~5 S9 \0 f) h/ F
和做海水鱼同样数量的调味料和香料1 y; B4 H0 p. \' [
20.Anise is very similar in flavor and appearance to
8 q5 ~' h, x8 K) _- k4 V八角和下面的那种原料有相同的味道
  u! _  u2 c* f: |, tA:fennel  茴香& y0 J/ f8 q0 g" h9 \
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) }3 ^% b" _/ x$ ~1 }  e下面那种原料更像大葱且有平面的叶子
, P  h5 L8 Z! ?A LEEKS  似蒜葱 (这边人叫京葱)
  h+ X3 J7 ]# E22.Which of the following cutting shapes refers to a small dice; V8 A6 i: T1 a: J$ B9 m
下面那种刀切形状指的是很小的粒(末)
4 E$ l. M' Z" j1 S' Y: IA:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ L% X! h6 u& s: o5 v- a1 y
23.Oil is added to the water for boiling pasta in order to
, I/ r" K/ \( _( f3 H  ^) h向煮沸的pasta (意大利空心粉 )中加油是为了
  D7 g/ j2 W3 Q: aA:prevent the pasta from sticking and to minimize foaming action.( ^, ~, I) T2 F
防止面条黏合并降低发泡。1 k7 k. h+ j' H& U: t" @, H) c  c
24.Which pasta dish features pine nuts and basil?
* |" L, l1 H' j% r下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# _; C$ |: N- WA:Pesto.一种绿色的意大利面酱 ' n- _+ S( B: C- D
http://www.tianya.cn/techforum/content/96/563836.shtml
2 y( X- {& U' j* u' D
' m, K4 Y6 z  r. s% O: M25.Which of the following is a spring vegetable similar to spinach?
- i7 I1 Q# O- L) w& ?. O下列哪项是一个春天的蔬菜类似于菠菜?% A/ S; V( c6 Q( u9 n0 O) Y
A:Sorrel. 酢浆草。
% G& l, ]" V3 T" L8 y% G$ i, Qhttp://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:+ C( y" |7 L4 p) W) P- ], Q
哪位厨师最早带来高水准浮夸的美食
. V/ }  f6 \, i; j1 |( x/ q" FAAntonin Carême 人名 安东尼·卡罗美; v& N6 |0 E0 U2 v* U( O
7 }' ]( w  |8 V$ H0 f
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. h7 U0 O" I( b1 c6 `! w+ w6 q4 _( p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 ^7 n- I5 v; k- \2 l5 ^2 G
A:Cast-iron stoves         壁炉3 K7 y3 t, F, f4 x5 O/ }
http://www.usstove.com/products.php?id=6
5 y9 ~$ E( C. P9 Q' i, k& \  \" X) j, q7 O  g$ {
28.The French term used to describe the roundsman, or swing cook, is:
$ J+ i. Y: F" l/ q6 x; r: ?法国术语,用来描述roundsman,或摇摆厨师是:+ w1 Z4 @2 O8 C! v( o
A:Tournant   图尔南
- e* w7 L4 l# A" ?1 f
! c, H# R! T  O* z4 q2 _$ v+ Q29.Another term for the wine steward is:
. J4 k, v' s  I1 p葡萄酒侍酒师的另一个术语是:" d+ F% I$ I% W" Y2 C
A: Sommelier 侍酒师+ m* ~3 G2 c, y, o
, F- e; C. i% G0 [; N
30.Molds, yeasts and fungi are examples of a:
5 L7 [+ P: A0 Z# N( h霉菌,酵母菌和真菌是一个神马例子
. E5 q& i/ l4 I  XA:Biological hazard 生物危害
) D/ O! l" s" J2 n: ^/ Q; O$ Q
2 g; Q) M3 n$ [: M+ e7 X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% W$ @- A- Y' a) r9 y  x8 K; S2 `6 a
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 m1 y( A9 `: v% \A:40° and 140°F (4–60°C)     4-60度
; N  |) T! e9 K: M6 x1 }" A  f2 y, H: N9 Q+ ^1 L) l/ ?( g
32.All bacteria need the following for survival:
3 i) y9 h( ]" N2 h( Y2 M所有细菌生存需要以下哪些内容:/ R  A) I7 }' ]% o" U
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) O. N$ v& o+ c0 o( |! Z( Z# a* `, |# `% Q. U7 A+ M' p
33.Which of the following correctly represent critical control points in a HACCP system?
! r: W+ J& T* S% m( `以下哪项正确表示了HACCP体系的关键控制点?, \8 S( l( D! k* I# ~+ s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & d+ z. n6 N$ S* Y9 _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 D! B( \3 |3 J9 ]6 Q
( |9 g6 a6 k; d$ l34.Which of the following is not an example of a carbohydrate?# `8 ~! Z2 M* p: a/ \
下列哪一个不是碳水化合物的例子?$ p  D( C' n$ |$ Q9 u$ {$ |; K* q# {
A:Essential nutrients 必需的营养物质  T; d( t  i( [; m4 k% Q

; a* [. m6 L. \; @: ^6 x* q5 Q35.The process by which a liquid fat is made solid is called:
# k- h8 R: d  f! z$ A# q/ g液体脂肪做成固体这个过程叫什么3 {$ A4 z3 f0 ?' d
A:Hydrogenation  氢化+ r$ n4 e: n4 B" T% g3 h

+ ^* U4 O& u( Y  n36.Which of the following is not an example of a fat substitute?+ a/ B5 f. o1 P+ f
下列哪项不是脂肪替代品的一个例子
. v% k/ G# ^! M/ FA:Acesulfame K  安赛蜜K表
2 F; L# m/ D/ x) s6 `
/ w5 Y0 N8 y6 W+ i9 `37.Health Canada requires that a product labelled "fat free" contain:2 N7 Y$ c4 ]$ f) g9 D2 ?
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ \, `$ v! O8 n4 ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 a+ S+ Y2 V/ q

5 U6 R6 N! f/ o" e( }, Z2 A38.Which of the following is not a problem associated with converting recipes?
2 [; B1 a& Y0 I/ a  B1 N8 @( k+ J8 j下列哪项是不相关联的转换配方问题?: Y/ j& _/ v0 b% X; Y) K; N
A:Unit cost 单位成本
: T5 _& Z$ ^5 ]  C7 F+ F0 ]7 E: R" @. U7 }
39.The condition or cost of an item as it is purchased from the supplier is called:
+ v2 V0 \; S% D! P从供应商采购的物品的品质或成本叫什么4 U- a5 u: ~% \3 j0 U+ B7 g
A:As-purchased cost 购买的费用
% C' e6 `2 X9 J5 f7 L
7 r! W# V7 J4 Q1 E; M0 t40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 ~" O6 L4 O, q在新货到来之前用于日常所求的必要库存量叫什么+ `. {( \% Q; b
A:Parstock 基本日常最低库存
. h' p3 d1 v) g$ Q& _' h7 c0 n# y# j
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 f5 \) L1 a  x! W- m6 D
下面那个缩写是用来表明正常库存流程?( u$ L; [+ @( t( M
A:FIFO=FIRST IN FIRST OUT 先进先出
4 d2 q& D$ X. R9 l
; e+ _. G. g" `3 A. d42.Which of the following knives is used to turn vegetables?. y5 O( i, L( o; r) @* W/ z8 d/ j9 R. V
下面的那把刀是用来打开蔬菜吗?
2 G& b  ]" {/ fA:Bird's beak knife   鸟嘴刀
3 `0 D: ?9 C. Y/ f/ @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- M6 D( y: Q) ]6 O, F9 o1 }
: a$ j0 o/ J$ p2 q! u# Y" B
43.What is an instant-read thermometer best used for?
- x. i- Q. k! o6 n0 k即时读温度计最好用于那方面?0 G/ c$ z# ?' @! c% Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度; P- B) |% N9 E, Z

- s9 Q  d! Y3 H' j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# p9 |, [' [3 Z/ B5 w9 b# a8 y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 n/ n# v2 ?5 u+ O* nA:Cast iron 铸铁
. \  P. ~/ E* g+ @7 ?, k/ `. d) {) y$ ]) j$ Q3 r
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% }+ V" W- N. ]5 T; u3 w哪件装备下面有一个可移动的碗和一个S形叶片?3 a% `1 L; y2 w0 _
A:Food processor 食品加工机
$ Q; Z! H2 K9 x& K4 l* t& `- ?( Fhttp://www.google.com.hk/search? ... iw=1263&bih=572% @; ~9 n5 u+ x0 S( {

' u& y& y$ f- o  Z5 O1 \/ d5 @5 f46.Which of the following is not a rule for knife safety?
& [7 e9 ~2 C, v! b下列哪项不是用刀的安全规则?
8 M( G( W6 @6 [/ \$ \7 g$ r& k3 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 N" X  G( w- P# m" A
( }4 O+ }; Y1 @5 G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& u+ m$ ~! j4 a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 T4 M* ~& ~/ k# a& M
A:RondellES 7 n& T/ z. k. \3 U! Q; y# ?$ D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  e; e( W* d. l: f  g$ C  F

) `7 g( r: A; i$ D  Z: \6 c% J4 X48.Which of the following is a diced cut used to garnish soups?6 B* p- z5 R# ~3 u! `; o% k- F7 O
下列哪项是切成小方块用于汤的装饰?& N5 `* H) v* f" L& l
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' d0 U" c  q3 E7 c2 P' L  j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; ~3 E) h0 `, a/ {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!!——
: @+ x' ^& x+ j: sA:Gaufrette $ T; m" }' x9 T4 C& y1 d4 r
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ S9 m# \# ^9 z6 c9 Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 Y' {* R* }/ b; j1 r9 g9 u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. `& w. _. r5 T: {' Q9 p$ E  w& S5 m3 q: ^6 x& D2 T/ o" ~2 x1 X" I
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 ]2 F, C: t2 {+ {  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)5 p1 q3 g4 g3 @& Z! j! Q, ]
A:Cilantro 胡荽叶 香菜0 O# o1 M& L2 _0 g& H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 N, B$ M4 y8 ^$ U( [6 E, Z% [, C( n; y9 w: {& H( Q
60.Allspice is made from:
5 E5 x: K' h4 ]$ s9 R 多香果,  多香果香料是什么  T, `' ^- [4 l9 x6 t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. t5 k5 J# o0 ~7 j% @A:A dried berry 干浆果
3 ~, `- t# |: p$ P- o7 K% I8 _! w  i1 x
61.Which of the following are used to make a sachet d'épices?
  E' N+ X8 V* f# O下列哪些是用来做香包德épices?9 |( W# u3 X* P& J. B; ^4 p6 ~' t
http://www.sachetcatering.com/
2 k: h  U7 r* RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 x3 J% A: E7 T" ]/ J% n: W, [
& K+ |3 y3 k  J# w% a
62.Which of the following condiments are not soy based?
7 `) F# H3 m" \) o, k1 I下列哪项不是酱油调味品的?6 Q2 E5 B0 C8 C/ _$ s/ b( ^+ Z
A:Wasabi 日本辣根) D+ X3 w* s6 h" w

3 S  P" R1 }4 i* F6 `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 e) e7 P9 O: ~( s; F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:& E# I5 C5 u0 b& M+ \  a! u( i2 k$ S
A:Pasteurization  巴氏杀菌1 ^+ Q! R' M: C6 |6 c5 v; s

, X- L+ m; i0 n6 x64.Which of the following steps is not the correct procedure for whipping egg whites?; {+ r6 F: P) x5 @
下列哪个步骤是不是正确的蛋清搅打程序?
4 ~8 M6 ?0 X0 RA:Allow to rest before use. 允许休息后方可使用。6 M0 W( ?. G7 v7 k' J' }
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
" d! V% A, ]; B: d! v" h% IA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing4 S( f  j8 j) }! P
炼乳是一种浓缩牛奶 是去除什么做的% p2 Z, X6 ~( m3 g5 a1 Q* _5 y: v( O4 A
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:
( B0 F/ C' A3 G- F$ I( P) L4 u. d一种烹饪方法,通过转移液体或气体是:
# o# p- Z6 |$ M7 Z/ y+ cA:Convection 对流
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, t: j; K. I1 e) ~  |9 i6 U6 O4 c1 l68.The cooking of starches is known as  烹调的淀粉被称为% C- l8 ~/ b  T# l) u4 j, K: Q
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" z) \, g* k$ D2 cA:Braising 烤& @; _; ?. B4 P* L

% R& E9 {9 w  j7 I, Y2 \+ B70.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:" v6 ^& @! r* m( {0 _' b. @6 d
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! z/ T" L4 m: Q6 u
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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
- G& P/ @  Z( j6 S  L( v" _% O* bA:Fumet 原汁8 a9 U8 L. x& \
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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
; S1 d/ x4 l  \  S( T8 ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, v+ f) x7 x# N+ `" v

. e* A$ A: E1 R" z+ Z7 i73.Which of the following is a principle not used in stock making?
; h4 I# b7 b1 N+ Y1 d7 P下列哪一项不是用于制造高汤(低汤)的原则?
" [, Y) H4 `; {( L2 fA: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" V  e/ }1 T& a8 {, \/ n  a$ p4 |
A:Remouillage 法语熬汤
1 U4 f: l% h7 D+ V9 g+ `8 E' phttp://www.haibao.cn/blog/post/176242.htm
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