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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。
- ]5 H. a$ ^8 [! `- L* y. \  e9 {+ O# 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。8 L, l8 ]" x2 \/ V2 ], g0 Y% n' 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
/ f- ^" r' a) X! S6 [" B1.Which of the following methods should be used to determine doneness in a New York steak?
. K+ n; x1 h0 @" J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)* O; \: u0 M* D5 B% c, |
A: pressure touch. 压力触摸' o3 t' m" u0 [3 x9 g: r4 q# F
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! e2 {1 f: d/ V( c8 s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
; P9 N4 ]/ ^5 I7 {6 {A: acid  食用酸
6 d8 i& O( K, P& o/ m3 p3.Vegetables are major sources of which of the following nutrients?$ n8 P+ X9 y7 i4 A
蔬菜中包含的主要营养有哪些7 d' y8 G% k) C9 \# K
A:vitamins and minerals. 维生素和矿物质。0 P" X; I+ i( t' n* \# f
4.Cauliflower is commonly served with
7 h! m% h6 P' f' @花椰菜(菜花)最常见和那种酱汁搭配
# n! i* H) `9 z6 D8 }# t% VA:Mornay sauce. 奶油蛋黄沙司
6 w8 T  @  j! R) m$ T& L- g5.Which combinations of products are found in pie dough?
4 `+ d2 L/ G! h* a' _  d* ~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 h( S0 W( z2 P. Y) P0 C) z- fA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ }8 {/ A! m% [2 J3 X1 @: L
6The French term for mussels is 法国语青口(海红)叫什么0 u/ {3 a: T; q9 m  Z, M$ X, S
A:moules.法语青口,海红
+ {# L9 C% m* n- p, o4 \/ y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ p6 ?9 i% T, H7 O, g$ H5 s
A:faintly fishy. 稍微有点似鱼味
  \3 Q- z* S, v3 c. d. C! T8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( M6 N- n/ L2 cA:2 days. 2天+ A- K. l- p# A9 }
9.What are the principle ingredients in ratatouille?
2 ~8 A  r6 K0 b炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 `$ `. |9 B) @' N, ?% \/ ^3 U
A:Zucchini, eggplant, green peppers, onions and tomatoes8 P+ R0 P. I/ c& M1 O, D. C( p
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ Y  `+ l; Q5 L0 k* s) H
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* {2 Z3 w! z! i- `( r( }7 \! W! a
A:cook food in quantities that will be used up within 20 to 30 minutes.
, L& b0 Z* u7 ?$ C5 ]! N大批量烹煮食物要在20到30分钟内8 V6 ^8 m7 L6 C
11.What person has the authority to issue a Health Permit?
7 t; A/ V" j. k' a( u谁有资格颁发健康证(卫生证)。
. M5 @: k8 s. N9 v! D$ B- wA:Medical Health Officer.
! f; T* S7 j2 [) M4 B5 y. j医疗卫生官员。; }9 p7 ]. w' _8 r" C& Q
12.For what period of time is the health permit valid?, g0 p, g! {- @  D5 l! ?
健康证的有效时间是多久?$ T) ^' l; e; w9 X) I
A:12 months.12个月* w% q1 Z1 C" O& E8 c# F
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, h+ w% i9 Z: H在食物和饮料准备区,通风系统换气的标准时什么' [5 a* h# b4 e8 b# Y9 c
A:08 times each hour. 每小时8次
2 p2 x+ h3 h: Z3 h$ \! O14。The minimum temperature for manual dishwashing in the wash sink is
/ _2 B$ |- ~& U手工洗碗,洗碗池的水温最低多少度?
# l! Y  o# W8 }+ }3 N3 Z1 VA:110 degrees F (43 degrees C). 43度* Y' F. H; u- N
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ c) v! |* t- D% e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& M& P% v# P, f+ z
A:180 degrees F (82 degrees C).  82度
1 m  B( A5 |( k. n! @16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ p0 M. N* _% w! R* M2 Q+ v用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% b- Q- s- e/ |; Y/ WA:en papillote.  法语自己理解
8 B, e  Z( s& {# N+ p6 `17。Wing or Club is considered a
( o: r3 |& _! C' w翼和CLUB 被看做是一种...- ^4 _8 Z( S; j3 p+ M0 T% }* W. m
A:Bone- In Cut     带骨切
1 e: h2 p8 O* J+ i( U18。New York is considered a   纽约牛扒被看做是一种
" r' [1 J9 k2 j  A7 s. B) {3 M( gA:Boneless Cut     无骨切
, c+ K. [$ ^  P( o; H' ~$ o; ~1 p19.In general, a court bouillon for freshwater fish will contain
9 h) Y, I& j  D. K+ U7 A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* R6 V$ t- V& ~; U1 O' O" M
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 u4 I  {+ Q5 A( ?# Q* P  m7 o) D和做海水鱼同样数量的调味料和香料$ O2 y% l7 P1 I/ k7 j# P
20.Anise is very similar in flavor and appearance to% A; O) e' }8 S2 e' g. ~! p
八角和下面的那种原料有相同的味道
% p! ?) `2 d$ Z5 L: AA:fennel  茴香2 H1 S* r% A7 L; D2 u
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. W* K7 i) N, l5 A' u0 I" J0 T下面那种原料更像大葱且有平面的叶子# X% N1 N, E4 r8 t2 G, n
A LEEKS  似蒜葱 (这边人叫京葱)
1 B) @8 y. u& H- E. T: D0 m22.Which of the following cutting shapes refers to a small dice9 |0 m3 ?9 N, O7 B8 ?
下面那种刀切形状指的是很小的粒(末)* r  q! x& l5 G4 J9 [! g2 v: J
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 _+ h5 k3 j' b' O7 M3 C% s' V$ Q, g2 ?
23.Oil is added to the water for boiling pasta in order to7 C9 F7 u8 B) b( A4 f1 D3 Y
向煮沸的pasta (意大利空心粉 )中加油是为了& V4 Q5 n: Y/ g5 e7 y! c
A:prevent the pasta from sticking and to minimize foaming action.$ \6 x. {, c4 t" C  t9 [
防止面条黏合并降低发泡。% a0 I, t# G! q. k% t1 ~
24.Which pasta dish features pine nuts and basil?# }2 O$ X5 c( m  G; e* d# y! k8 N
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 d: [: @/ G6 r" z
A:Pesto.一种绿色的意大利面酱 * M2 O1 u: j) r; ^+ e8 ], Z8 @! A
http://www.tianya.cn/techforum/content/96/563836.shtml1 u' n4 B6 ~9 X2 {6 G3 v
$ K5 j  L$ X2 p7 O( u! s
25.Which of the following is a spring vegetable similar to spinach?
: {  Q! j6 u  `* R. ~- I7 X1 S下列哪项是一个春天的蔬菜类似于菠菜?3 q- a! T5 ]) I2 e  S; j6 T. v1 W
A:Sorrel. 酢浆草。
& G: Z/ T  j) r3 ^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:+ S1 O( ~' j2 _2 }8 ^/ ]7 F1 u+ q
哪位厨师最早带来高水准浮夸的美食
+ P# T0 Q, d7 S7 h) wAAntonin Carême 人名 安东尼·卡罗美! n  M& X3 ^, L8 y. j

# Q, D) z, ?2 N+ F$ }8 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" K0 O$ K# r, W8 P" \0 j1 a下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: }3 x: ]2 K, d% o6 W! zA:Cast-iron stoves         壁炉
# ]- ?( y) H3 q, n6 v5 [3 ]http://www.usstove.com/products.php?id=6$ {+ e- @) g1 a: n2 @

( c3 y, t: r) x, F/ e28.The French term used to describe the roundsman, or swing cook, is:
/ Y5 q2 u# K' f6 u法国术语,用来描述roundsman,或摇摆厨师是:
) a) d7 d9 H) YA:Tournant   图尔南! m( K! J  V+ ^; P6 w

5 |, Q' [' k; p' B6 k1 Q. e29.Another term for the wine steward is:6 y/ p% W( m; ?# Q1 v
葡萄酒侍酒师的另一个术语是:. ^# Q/ }7 c' {9 r% B- |
A: Sommelier 侍酒师
6 r6 k/ o' e! J( c$ M  f
& ?* _; Q2 J. W$ A+ y30.Molds, yeasts and fungi are examples of a:
) _0 z! o$ B6 A/ r8 ]8 U霉菌,酵母菌和真菌是一个神马例子) I& j" W0 X; o
A:Biological hazard 生物危害7 W9 `$ s$ W# O$ w- |; A

; B6 ^! C' o$ f9 _8 _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) N5 z7 t$ `1 j8 A7 F
根据加拿大食品检验局,食品的危险温度区在多少之间:* i2 h  M& Y- p0 w% w6 r5 k
A:40° and 140°F (4–60°C)     4-60度
, o9 @4 l2 q8 L& M* I% Y
% K1 W3 F! M4 \; E32.All bacteria need the following for survival:
' A0 r7 S1 E6 x6 N) Z% A所有细菌生存需要以下哪些内容:
/ C( M+ {% [1 CA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' M" j: ]& R! Q- k4 u  V4 F) v( l, \
3 |! C; O' j% _: K1 J$ v: D/ I33.Which of the following correctly represent critical control points in a HACCP system?1 I9 h2 D- L" E% l& w2 C
以下哪项正确表示了HACCP体系的关键控制点?/ p- k  g/ ]/ R; u8 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : l" \1 H" m" c+ N" h& X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# I- [. M" ]$ E
$ T( n" D6 m2 R0 V9 Y$ O
34.Which of the following is not an example of a carbohydrate?
! F. Z1 l8 o9 l8 ?下列哪一个不是碳水化合物的例子?/ u: E7 T* s  E2 ?( C3 ^" c
A:Essential nutrients 必需的营养物质3 A( L1 l( m1 n1 b9 v! G: M+ R7 W
6 f( L' |# |, C+ Y
35.The process by which a liquid fat is made solid is called:# e% ], q4 Z$ ]. w& }9 n& h
液体脂肪做成固体这个过程叫什么
. e* n% v# p( {" yA:Hydrogenation  氢化2 d; j* _) @9 s. z# q- u

8 Z- |7 W8 p3 M# M36.Which of the following is not an example of a fat substitute?! a1 l1 f1 w! t6 v* ^
下列哪项不是脂肪替代品的一个例子
  [" U' s5 x9 Z1 J6 z6 ~' e; rA:Acesulfame K  安赛蜜K表  ~5 ^2 ?: P7 v1 U% }3 j

" B/ Y! @, E+ G# b3 Z; ^' R( U37.Health Canada requires that a product labelled "fat free" contain:
% v$ P- P/ r4 ~加拿大卫生部要求的产品标有“不含脂肪“包括:
7 r- `* o* D) w% d  mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ }6 g$ d: S" M9 y- n% }

$ a3 |% S! H4 E7 x# T7 t/ K; K% V38.Which of the following is not a problem associated with converting recipes?' O3 e0 q4 P3 X3 ]6 a. }! P
下列哪项是不相关联的转换配方问题?' p2 i2 d: u4 k" w1 I
A:Unit cost 单位成本* ]# d/ H; ]' P2 b5 y( o

9 p; ^' C/ }, S0 v# i& K: S- z3 q39.The condition or cost of an item as it is purchased from the supplier is called:
- r/ d' x& V" y! V6 n  ^' I3 M从供应商采购的物品的品质或成本叫什么
0 O4 _. E8 m# xA:As-purchased cost 购买的费用' w; g7 j0 R9 a8 G
, ~3 S9 _7 k- Z& U/ x6 N8 W
40.The amount of stock necessary to cover operating needs between deliveries is known as:7 @0 }* D+ @# }- ^& Q
在新货到来之前用于日常所求的必要库存量叫什么
* e" m, \. G; [3 n+ W* M4 q3 zA:Parstock 基本日常最低库存
7 A" b5 b+ e5 Y0 ]  ~3 c! y) b) M$ C( L$ M' t( X# p
41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 W$ S# y( F/ S3 C( R8 e下面那个缩写是用来表明正常库存流程?
& U# T* ?3 s. T( }A:FIFO=FIRST IN FIRST OUT 先进先出
& B* C0 o  O7 @, Y; k+ z; ]' w& M) h0 |1 B' G
42.Which of the following knives is used to turn vegetables?
% t( f- f; \6 |0 R7 I% h下面的那把刀是用来打开蔬菜吗?
$ }/ u, k% S  m' YA:Bird's beak knife   鸟嘴刀
6 |$ B* O* z" P! n$ d/ ~3 C# N( chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* M- C$ ~, W7 m

* f  H4 s( [: Z7 @0 V+ v- p43.What is an instant-read thermometer best used for?
; l3 m% I/ H) i$ m: D  E; B1 i% E即时读温度计最好用于那方面?
4 F; ?" G" `* n- B9 `" YA:Checking the internal temperature of a roast 检查被考物品的内部温度
8 E- n6 B! K& w' a3 I4 T' g$ N( {7 s" b6 L: Z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 P8 w! T8 {: ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ X7 o5 ~' M3 b8 p" S4 |A:Cast iron 铸铁
( ~$ b3 h# D+ P% J# m
  N; R  ]4 w+ P: @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 y4 z- e$ p! w6 u, N5 M# j, s& J哪件装备下面有一个可移动的碗和一个S形叶片?
6 c3 O: k, f% D4 j+ \. xA:Food processor 食品加工机# o+ A3 t5 f& _& I: ?
http://www.google.com.hk/search? ... iw=1263&bih=572
  G! M$ G1 r" Y5 n. o
: Y" l2 h3 h2 C+ N$ a  j; o46.Which of the following is not a rule for knife safety?
# d/ ^/ ?4 Q/ s: l. u. j1 D下列哪项不是用刀的安全规则?
2 W2 x1 D1 I+ W0 V1 ?0 d1 MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 e0 _6 D$ a, ?/ i% v
6 t# T0 P/ C& r7 R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! Y0 K' X, S8 N: z' I4 b" Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 J' t2 u* C* O* q- J6 a" a
A:RondellES / C; @8 B0 D9 g8 s
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 ~% p: q2 |* g) F$ ?: H6 M9 l
! M1 J6 D" r; L) J. ^* }48.Which of the following is a diced cut used to garnish soups?
  W- e; o7 a1 Z5 }8 W) M- S  F下列哪项是切成小方块用于汤的装饰?
" q4 T" D1 ?% o, p! m% f' |  GA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 `! z  `0 x# z! F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. Z2 T; }1 h) p2 W& B
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!!——
/ n; U2 w6 `$ l2 T! b9 @; iA:Gaufrette : {+ j/ t3 K4 W" ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" ], n6 p" Z! omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; Q8 p; d- R* t! Q; I" B: iGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* \5 y* N; t  B

8 @9 y- C# t: H# u* K: R7 k$ I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  \! Q8 R( O9 J. j* m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 `/ u6 a2 h; b
A:Cilantro 胡荽叶 香菜
$ ]. F( y/ P# I& ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
/ l0 p2 L! R; j8 A
7 o' \1 H8 H4 M) s! l8 n2 M60.Allspice is made from:
) s, u$ G, c3 K& H$ h( d& c 多香果,  多香果香料是什么; i3 r7 W3 R# I/ |( @. t( m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: c; [8 e* i5 t8 ?1 N7 \# W4 q
A:A dried berry 干浆果2 T/ p0 j0 ~% \" N, b

8 `+ Z7 E  g% K. N6 F61.Which of the following are used to make a sachet d'épices?  S5 j) X/ w! _! B  k7 a  @
下列哪些是用来做香包德épices?
: U' Q6 L5 P1 s  t3 p& D2 ?9 M  jhttp://www.sachetcatering.com/
/ ~) z% k" d5 p' E% _/ BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 T3 Y4 a) H( ?% V8 ]" Z

& a8 G" l7 J  b/ i8 s62.Which of the following condiments are not soy based?& a) v1 R" ?. ~
下列哪项不是酱油调味品的?3 `+ C! A! e$ k5 ?/ o: a
A:Wasabi 日本辣根
. n) T8 {' c6 L% Y8 \4 @  c8 L8 V
( Y: h$ Y4 j$ J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: |" J  F6 b. n' a4 ]  m
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:
3 P. }! x$ O# L% T! `0 zA:Pasteurization  巴氏杀菌
3 T0 Z) ?% I* u; V' A. o5 q0 z5 w: F% E9 v) H; U
64.Which of the following steps is not the correct procedure for whipping egg whites?
) C4 K0 s9 V6 y1 q8 B8 D; U下列哪个步骤是不是正确的蛋清搅打程序?
3 P" [$ y& @* n  \A:Allow to rest before use. 允许休息后方可使用。
- Z4 s8 }4 G/ J2 r5 \' A4 m6 [& r% S1 M3 A2 C, F0 Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 C4 u( R: b$ P! X' tA:56g and 63g 56克和63克. B# N( c& x6 {4 T3 F( G0 M, W8 C

$ s- B9 E  v* w, x" g4 Z66.Evaporated milk is a concentrated milk that is produced by removing
" S& d: f/ o$ h  H" B炼乳是一种浓缩牛奶 是去除什么做的
2 Z! A3 f9 ]3 tA:60% of the water 60%的水
8 I# ?& Z% j- k4 C' a( ~7 U, X8 Y0 b: s2 ^
67.A method of cooking that transfers heat through a liquid or gas is:1 v, D# O( s$ I) \8 A9 ^7 s
一种烹饪方法,通过转移液体或气体是:
" y: G. E* |( ZA:Convection 对流2 a2 t. @* o/ B* \" d$ p

. e  M; L, W. B68.The cooking of starches is known as  烹调的淀粉被称为
5 ^" h2 U7 n% y0 H. P  l" ]+ ZA:Gelatinization 糊化% h+ K5 Q! E( Z# z0 h4 C

) j. T/ q5 a  a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 I0 ?2 V% n, oA:Braising 烤; d4 m/ a' ?( o  B0 T7 ^) }

  W% {! Q/ p5 `  f$ 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:& ^7 k' c: {" \7 X
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& S" N# M. T7 N% ^' m% t

: f: Y& q7 u) `! F71.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( [5 q& T) E6 U5 x6 B, R% v
A:Fumet 原汁6 T7 J6 ^* m( D: Z) s$ \

" `- n& @+ r* x# S72.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' Z+ H9 B. H, k6 g) ^1 v) z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ _1 c4 ?/ u( {. N9 m1 F" x, w8 c6 K8 q) N' G3 q% ]$ e" j$ w7 y
73.Which of the following is a principle not used in stock making?
4 f1 L: L8 R3 S) m& ]' r+ @下列哪一项不是用于制造高汤(低汤)的原则?. E6 v5 `. q9 I7 ^; ]
A: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
& L3 D  O9 O6 R+ x: w$ o: BA:Remouillage 法语熬汤
: @' x4 ^' F# X: i/ ~" yhttp://www.haibao.cn/blog/post/176242.htm
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