埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8255|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
3 O  m3 S! u3 `% T6 c1 U6 _; m" \. X4 B
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。7 A8 r: K0 k$ H- a5 D1 I
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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 W9 `: Y" R$ j
1.Which of the following methods should be used to determine doneness in a New York steak?- ]  G8 m% A( g* ?! O- b; l
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)
* J# G# B+ K' ?+ q+ wA: pressure touch. 压力触摸
* D0 v9 g" M+ j3 k' n- S2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: U' k' ?# f; y3 v* u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
& r4 `# Q  K8 k( J4 v9 R7 dA: acid  食用酸
! x% }3 B, c/ ?" r* X3.Vegetables are major sources of which of the following nutrients?- F6 W% e! S- W0 ?. P: D9 w$ T
蔬菜中包含的主要营养有哪些# j" f, w( l+ |! b4 N' U
A:vitamins and minerals. 维生素和矿物质。
) O9 Q; d2 W0 Q( Y& @4.Cauliflower is commonly served with, s" P0 o4 T0 R& I
花椰菜(菜花)最常见和那种酱汁搭配0 ], u" C; C7 [, l4 ^
A:Mornay sauce. 奶油蛋黄沙司
7 y9 }4 o9 r' }7 L2 v5.Which combinations of products are found in pie dough?
2 y, H7 [+ H, h9 M! P4 R1 k) T下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 P8 r8 ]5 l3 u1 E$ k4 M+ h
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 f& E: i% W6 G$ ], Z
6The French term for mussels is 法国语青口(海红)叫什么" }8 Z* ~4 l! v; _, i5 V( B
A:moules.法语青口,海红
* K0 W1 f5 e" F$ m" p8 R; R7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; i- U: Z  E7 x$ z/ K/ zA:faintly fishy. 稍微有点似鱼味
$ j  q; [4 B9 ^  D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! l* u# t" E$ p# ^A:2 days. 2天" U) ^' `) N5 z# d- i1 w
9.What are the principle ingredients in ratatouille?
% N% E. P* q6 a% k( i0 [炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# x9 ~( ?$ Z" uA:Zucchini, eggplant, green peppers, onions and tomatoes
" Y- z5 x. s4 I& m3 ^西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ Z: ~% r7 E3 s( ~4 w  W! n& [6 j
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& I. U' k: u0 q6 g0 bA:cook food in quantities that will be used up within 20 to 30 minutes.
' p3 C5 `, l6 o& f' d大批量烹煮食物要在20到30分钟内% c$ v: A. w/ I8 T! w" \& a
11.What person has the authority to issue a Health Permit?9 e  J7 N, Y) O1 b+ R7 v3 ^
谁有资格颁发健康证(卫生证)。3 x. w' P9 f+ N7 w/ G1 E
A:Medical Health Officer.' m! X% L6 n, p! E7 p2 M1 R
医疗卫生官员。
5 r. O$ n8 Y1 j' Y# h. V0 A12.For what period of time is the health permit valid?% j; W3 {$ p6 ], x0 B
健康证的有效时间是多久?
; [4 N8 v( ]% W6 T, lA:12 months.12个月
0 r# G. V! G9 a8 ]2 ~7 }13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ }' p$ x5 |# G- `在食物和饮料准备区,通风系统换气的标准时什么
+ K  T& r# g; m* [A:08 times each hour. 每小时8次
) z5 e( n* @: f8 e" ^4 w6 Z14。The minimum temperature for manual dishwashing in the wash sink is
" T" V6 M2 q1 u! F/ t# S( Y手工洗碗,洗碗池的水温最低多少度?$ J" F6 Y. r0 E2 [7 ]
A:110 degrees F (43 degrees C). 43度
$ d$ X5 z9 z6 U+ h0 o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: m+ z2 i& c, ~. P; f2 [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* Y1 o2 r9 |1 ?$ u  k& h. pA:180 degrees F (82 degrees C).  82度
5 I' ]( o. Z  a4 I16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 z1 j, U# k3 {  d7 ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: z9 P, o" |& D' T4 PA:en papillote.  法语自己理解6 U" p2 l# g' K2 `7 g
17。Wing or Club is considered a
# @( p; a, D3 Z# s) @$ K8 k, S翼和CLUB 被看做是一种...) H; w" a+ N" b1 L
A:Bone- In Cut     带骨切
' @: m8 s6 R- D6 H18。New York is considered a   纽约牛扒被看做是一种! C& S3 T9 M+ T& U
A:Boneless Cut     无骨切
7 J: e( s# X4 Z19.In general, a court bouillon for freshwater fish will contain5 G) E0 z- A3 l1 Q
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
! E7 h. R6 y" m7 XA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% W0 l3 R' H, m) {, X: ^% n8 i% |和做海水鱼同样数量的调味料和香料+ t1 Y) W1 J" w9 P; b: [
20.Anise is very similar in flavor and appearance to
& a" w( z" |" A: X' J0 x2 W& C八角和下面的那种原料有相同的味道
+ V, h7 Z+ p" b: m7 f6 [A:fennel  茴香* `( u" O& F" T+ j. B
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 X* B: U' X% s' t下面那种原料更像大葱且有平面的叶子
2 p& B5 |* v6 M$ ?( bA LEEKS  似蒜葱 (这边人叫京葱)( u- h, {1 N8 [, M1 N" r
22.Which of the following cutting shapes refers to a small dice9 {3 s7 ~& A% u4 K4 c
下面那种刀切形状指的是很小的粒(末)
% P. O/ y- z/ j. u9 v' hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。# t- A  G; t) N  S) y& V1 q
23.Oil is added to the water for boiling pasta in order to
+ Z9 l3 D4 T3 }4 K# q向煮沸的pasta (意大利空心粉 )中加油是为了
; S1 ]$ h: \9 ~  x3 I3 x! g' w$ G5 b. TA:prevent the pasta from sticking and to minimize foaming action.
! S' d" d4 ]# S& x: p# K" ~防止面条黏合并降低发泡。! E4 R% V0 h+ T/ Z5 c
24.Which pasta dish features pine nuts and basil?. t/ H9 B( j: N6 Q* I
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 s" r' o3 A" H- z; ~+ k0 jA:Pesto.一种绿色的意大利面酱 * j: X: m8 B" m/ u) I
http://www.tianya.cn/techforum/content/96/563836.shtml. E8 z$ s/ i' {/ A
$ t, G6 L9 n  [8 M5 n& `
25.Which of the following is a spring vegetable similar to spinach?. l1 r$ p2 c3 @' ^: R  w1 b
下列哪项是一个春天的蔬菜类似于菠菜?
0 d& u9 Y/ B4 F0 S$ pA:Sorrel. 酢浆草。* H, h1 L# u% p- {  T
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:1 [& U6 l7 c2 W( U
哪位厨师最早带来高水准浮夸的美食1 W$ c) m# K$ O+ X! S* z  ^9 H6 G
AAntonin Carême 人名 安东尼·卡罗美
: B% P+ C' v- C1 A. w$ J3 a) Q5 H$ I& v! Q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 [( ^% w/ N0 V$ p/ w: ]$ M" Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& x( f9 a8 ^6 E
A:Cast-iron stoves         壁炉/ r& v% t3 P, N9 e
http://www.usstove.com/products.php?id=6
% ?& W& y) s0 v4 P
) w! ?. r, T* n' k; C! A& v7 z28.The French term used to describe the roundsman, or swing cook, is:
9 x9 v% Y: _+ D( M! ~* }: T1 ~法国术语,用来描述roundsman,或摇摆厨师是:
8 k  o' @5 f/ T) b3 K# s/ zA:Tournant   图尔南; w) c+ {: k; O& K/ X
% k: f" o8 [* W- o; U
29.Another term for the wine steward is:
$ n1 z. n6 R# l' q葡萄酒侍酒师的另一个术语是:6 ]' h7 |0 Q. z* X
A: Sommelier 侍酒师/ P4 X) G: ]9 _4 Y$ l6 j

7 c/ v  C+ K' i5 w( H3 C2 p30.Molds, yeasts and fungi are examples of a:
) a' a8 y" V# G: a3 v霉菌,酵母菌和真菌是一个神马例子" Z" j4 u# n0 T' J' K3 t. b0 C
A:Biological hazard 生物危害- i4 x- \, d2 q

0 K; F- d% A7 f% A5 P  n, ^$ I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 _9 x! }" ?4 f0 Q8 z1 A; L/ N$ S: Q
根据加拿大食品检验局,食品的危险温度区在多少之间:) u6 i: j8 t  d+ _
A:40° and 140°F (4–60°C)     4-60度! K  y8 v. D3 r- I2 \

& g+ k' \0 z/ h4 R32.All bacteria need the following for survival:
: ^3 S% Z# S( h$ E! F, q所有细菌生存需要以下哪些内容:4 Z# S& b1 w# M7 v
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ @( C- M% J" Z5 R
7 w6 q0 |9 |) x8 R) \33.Which of the following correctly represent critical control points in a HACCP system?5 H+ p5 s* k3 Z
以下哪项正确表示了HACCP体系的关键控制点?+ [+ ]. ?2 `/ i1 b9 l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # S1 u+ N5 E6 c2 R# T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 P! @. }; W" G$ v/ S, [1 e

* ?& N9 u4 N5 h# C" I, X34.Which of the following is not an example of a carbohydrate?5 J. `( D# V, s( v% j
下列哪一个不是碳水化合物的例子?$ t4 B- ?& r+ O" y$ X/ E( ~4 m
A:Essential nutrients 必需的营养物质
6 Y  r- q; A/ P( r4 p& b- P% A9 X5 l  N6 C  X* J
35.The process by which a liquid fat is made solid is called:8 W. P/ Q6 Q/ |5 Z8 S! [7 U' o6 `* u
液体脂肪做成固体这个过程叫什么) u5 x/ a# Z8 Q( ]
A:Hydrogenation  氢化
6 O) W5 R& s5 O! U( F+ O; x
# }0 p) X* b# p  U+ P# c36.Which of the following is not an example of a fat substitute?, |7 V5 E( J, N, @4 S& G
下列哪项不是脂肪替代品的一个例子8 o4 H& a* r$ }5 v
A:Acesulfame K  安赛蜜K表
/ N2 ?& }# A* \. ]% b
8 _; K: A4 F2 W  c2 ^8 Q37.Health Canada requires that a product labelled "fat free" contain:& Y* |" }' _! H+ P) \( n, `6 H
加拿大卫生部要求的产品标有“不含脂肪“包括:  X9 Z: Q+ s6 j. d' K" k2 Z3 \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- B! U( n2 v3 v+ k- _! L9 V6 J4 M

1 T' {9 }2 R4 [* g! U( I  P38.Which of the following is not a problem associated with converting recipes?
4 ]' o% B3 y9 t下列哪项是不相关联的转换配方问题?/ H$ |  M. J9 g7 |$ y8 c! E
A:Unit cost 单位成本
; K6 \9 d, L0 k7 y$ I& G+ i+ P
9 J' s; Y! y; o, d( c: _39.The condition or cost of an item as it is purchased from the supplier is called:& [1 n1 }3 Q* X  ]( I9 {
从供应商采购的物品的品质或成本叫什么1 A- ~, m: ~* `4 ]
A:As-purchased cost 购买的费用; y' T7 V) V1 `9 R4 E

4 I; ~9 r, \7 V- n7 C& E40.The amount of stock necessary to cover operating needs between deliveries is known as:% G6 e) o; s. O! j2 f, [0 f
在新货到来之前用于日常所求的必要库存量叫什么
" A; O; J, L! B3 m6 q$ gA:Parstock 基本日常最低库存2 x0 ]$ [- L% [) m* v; O# p# W& H( i

* s1 t" z$ Y- b$ y% _$ ]6 K5 P41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 Y# f4 y- n$ o1 u; R; c7 C$ y下面那个缩写是用来表明正常库存流程?
/ F% w$ S, M+ W/ E6 H; t0 tA:FIFO=FIRST IN FIRST OUT 先进先出
$ \: [, U8 M6 N, p- |$ B. U# Z$ K7 ~" H/ N6 z# J/ N
42.Which of the following knives is used to turn vegetables?8 G% R% D( s- S& p0 J
下面的那把刀是用来打开蔬菜吗?% N+ [3 X0 F" C9 T3 G1 u: {) e
A:Bird's beak knife   鸟嘴刀, f6 P, V. L) @
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 N7 Z1 d7 D- X6 {; g% J  R7 q7 m9 E5 q+ g8 x- h* M# p5 c
43.What is an instant-read thermometer best used for?
; }4 ?8 l  U' k, h即时读温度计最好用于那方面?
7 I2 I5 o& b" @: QA:Checking the internal temperature of a roast 检查被考物品的内部温度
8 q" ^7 M: f4 x7 Q
) J' F5 c3 C3 d, ?# b: v) q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: a" R2 _7 O3 G* ~下列哪些金属材料受热均匀,通常用在铁板而且非常重
' Q3 J* Q! j# QA:Cast iron 铸铁0 n1 E# q1 a0 P

# h7 E+ D. A- G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& i) m* j$ j  y' I" ?" o) n哪件装备下面有一个可移动的碗和一个S形叶片?
, h, Z3 Y: P. V$ d+ sA:Food processor 食品加工机
6 }+ w1 @" R) a3 t5 a3 m" W: Fhttp://www.google.com.hk/search? ... iw=1263&bih=5728 B% w0 n  W3 H/ X$ Z

0 `$ E. u/ x+ Z7 Z( H46.Which of the following is not a rule for knife safety?6 L! r+ c. z; U2 Q
下列哪项不是用刀的安全规则?
+ f* k' k' L+ ]# ~  D' W! sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ |$ v+ A7 B* a( U( N. @
( @9 \, r6 `- D2 C6 S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( A8 T8 i2 ?- T' j+ x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" x8 R' \# `/ T6 q' D; q$ O0 rA:RondellES 8 R- _1 G" L8 t3 L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. J& s2 Y- \2 Q, B# h, ?  G2 K( L% r! e, e
48.Which of the following is a diced cut used to garnish soups?
' @* {, y( C# |  [, e1 g下列哪项是切成小方块用于汤的装饰?
4 q3 F/ U( C9 y$ Q/ eA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) G8 U9 Y; I4 e+ z6 Y) C3 n8 e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! X; }7 O8 F% K5 G0 c3 F5 n3 S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!!——/ ~8 v2 r( g" a( Q3 G, `- t) G
A:Gaufrette / G3 l( P* F8 K( v! V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ ^1 V5 ]0 u" {; H; B0 E: M; d8 Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. |0 C5 t) A6 i# G, ]+ W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; f  z) [! B8 U
) ~5 j4 f" {; c1 ~8 k5 U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; E- {4 P3 L! F2 `) v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! J5 Q; {" z# RA:Cilantro 胡荽叶 香菜
- n7 d6 E2 p7 |2 w5 zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
" j5 O+ ~6 j3 d
: N/ T# x( g% Z$ D60.Allspice is made from:
: q) A+ g% K3 n* _5 Q+ H$ y5 N 多香果,  多香果香料是什么
# Y6 h( |2 H  b3 c' T* |* Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 d1 V' O* r' p$ S1 p4 k
A:A dried berry 干浆果$ S3 Y& z9 O$ j) V

6 T, A. {0 @1 I$ ^1 U& P61.Which of the following are used to make a sachet d'épices?5 Z( X: C# J$ ]; k6 ]( c# J2 L4 A
下列哪些是用来做香包德épices?
0 ]# j: M! m8 Z2 Z0 m) L4 Khttp://www.sachetcatering.com/& ~' E, |0 ^: Y. V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' X9 R1 Z8 L- X. c& p( j# e' {* _' Z, G; g6 m) Z
62.Which of the following condiments are not soy based?! j" {, v# F7 h# i! Z6 k: ^3 F! F
下列哪项不是酱油调味品的?
% ?% e& H4 h9 {/ C# Y8 FA:Wasabi 日本辣根' V6 S( E( L: P+ U/ _
9 _; J: Q- X% o, h2 t& E
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 a8 [3 B2 e8 S' n; n/ 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:
$ `3 Z4 r, y7 B8 ^  j7 Y; S" p2 k; j6 [A:Pasteurization  巴氏杀菌
" b2 g) c) |# ^2 h
$ Y( }3 K! g/ G* x# f3 D- {64.Which of the following steps is not the correct procedure for whipping egg whites?/ m: R" _& K! v/ n. m, q: {
下列哪个步骤是不是正确的蛋清搅打程序?  ]) c5 `! Y4 y2 H0 @  L; R, W
A:Allow to rest before use. 允许休息后方可使用。: m* F* r) K3 w) V' t
  N* H0 x; O* A8 y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 `( w7 U2 {& e) `/ @A:56g and 63g 56克和63克: u4 x; z& [; S$ U9 F
$ J0 {% g# W9 n; z0 a- ]
66.Evaporated milk is a concentrated milk that is produced by removing0 l& e5 M( Z7 ~  T/ _/ S6 _5 W8 j/ E& v
炼乳是一种浓缩牛奶 是去除什么做的
# }3 z9 ~# g+ [( L9 v. L0 {A:60% of the water 60%的水
% T  a6 T/ d' n
4 G7 e9 ?0 ?4 |# @0 C) D67.A method of cooking that transfers heat through a liquid or gas is:/ ~! ?" g2 d0 Z
一种烹饪方法,通过转移液体或气体是:
0 |8 s% ?! A! ]  `1 oA:Convection 对流
% y( I4 ~- `: Y0 T
5 X, R) M4 ]9 l; Q' `68.The cooking of starches is known as  烹调的淀粉被称为
; ~+ l' e( b) HA:Gelatinization 糊化4 V' r, p, y8 q9 s: ?4 A
/ w" Z3 |" E6 W6 t4 G7 _8 n
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! S0 Y) k7 M# b. P! ^A:Braising 烤9 j8 J# D! _% E6 K. s/ ~+ Z0 J5 z+ @

" Y' c. X& U$ @4 K0 K- ^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:
% |  u0 m: I# T" a/ w8 rA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ p, k4 w- L5 k+ C7 I

% S$ l# u$ h7 Y1 Z$ \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
7 z7 S! Y. u5 I! U' ], V1 JA:Fumet 原汁
- Y" {2 ~* G$ l" \. v( Q9 e# O4 f/ S
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  q! h, @+ o, q, k  o6 O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
- G% X. J4 W# L8 R
; Z, z) G+ a# r# E1 f* X. }2 H73.Which of the following is a principle not used in stock making?
, H9 {, D/ S# t8 D+ ~4 v" M下列哪一项不是用于制造高汤(低汤)的原则?
7 d. V  `1 w; X8 |# @7 A2 ~, S; iA:Start the stock in hot water.开始在热水中操作1 d  R& X1 J7 m; ~

, i2 C- N/ H7 A1 u1 k74.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2 K( Y. W5 O, N/ r4 P
A:Remouillage 法语熬汤4 ^4 ?, M0 k9 d1 X
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
大型搬家
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-12-26 02:23 , Processed in 0.150566 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表