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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。
1 B! O% A  m' `/ _. x
; x; x5 {! S7 {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。# J/ D7 n2 L! B- x2 @- T
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
) W$ Y- C: i2 z$ N( Z) R1.Which of the following methods should be used to determine doneness in a New York steak?
8 F% ^+ H7 z/ \9 m' _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)/ s) ~' i1 Z  Z* J1 A. w
A: pressure touch. 压力触摸
: J6 N3 r. M' A( N* }2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# s+ h  j; `* 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7 E5 {! q( m, f7 ]- W: l' g8 U
A: acid  食用酸2 z5 Q& E& l& ~. H; e+ I- {! I( q
3.Vegetables are major sources of which of the following nutrients?
) R  V7 j1 L4 T7 [3 {蔬菜中包含的主要营养有哪些& C9 @9 U7 k, d9 m3 G( }4 Q
A:vitamins and minerals. 维生素和矿物质。  S5 o# `0 S" E7 b# W4 y
4.Cauliflower is commonly served with' |/ M4 E! ^8 @) S4 R
花椰菜(菜花)最常见和那种酱汁搭配
2 Q1 c* [/ {# H9 S, T* ?A:Mornay sauce. 奶油蛋黄沙司
: }9 b- r: \1 G# q/ s2 x% i) U8 ]5.Which combinations of products are found in pie dough?
5 Z  U4 l5 L1 R6 p: u下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)6 K: w, M" e& D  S5 A5 C; E
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" K6 D& \; O2 ], w
6The French term for mussels is 法国语青口(海红)叫什么
* V9 f5 k6 n( x/ PA:moules.法语青口,海红
$ J& w' J5 t8 I5 K) R" }7 B. `$ M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. [% l; w2 T& M, P; W3 Q: f
A:faintly fishy. 稍微有点似鱼味
' m2 \% r/ a% N# j+ i: I3 d+ s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& c6 a5 M. k' U" u7 u
A:2 days. 2天
+ s/ c& M2 X) T' r9.What are the principle ingredients in ratatouille?
3 `6 }( v' V+ u7 L炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" ^: q$ X; C: p9 O, |' A  [1 NA:Zucchini, eggplant, green peppers, onions and tomatoes
! {# r; v. A8 D西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, l# _3 w7 s. G; A/ I% K7 R10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: I) k( j2 R7 j/ Z9 @  z! A' ~6 RA:cook food in quantities that will be used up within 20 to 30 minutes.
1 d$ X5 e0 \# Y0 p大批量烹煮食物要在20到30分钟内
5 s. y3 `, Q- d: `& f' W% ^11.What person has the authority to issue a Health Permit?
/ h! C# K  w- @5 x: T谁有资格颁发健康证(卫生证)。+ {$ S6 U2 n2 H* L5 B
A:Medical Health Officer.
  Z) g8 }4 ]" @6 B2 L& B, M医疗卫生官员。8 B3 C4 ?" r0 ]+ }- u  a5 o- E
12.For what period of time is the health permit valid?( B; T0 V8 C5 f  o& W' c% n
健康证的有效时间是多久?% f* W! r1 ^3 H+ J" o7 h% ~9 ^0 e+ f
A:12 months.12个月
0 E1 u2 U# d7 c5 x1 I( z13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 W& X+ p; [9 T% }: U在食物和饮料准备区,通风系统换气的标准时什么" \6 v: F( i: ^5 t
A:08 times each hour. 每小时8次
/ u5 p: t: }7 H- Y14。The minimum temperature for manual dishwashing in the wash sink is7 k% f/ X& X+ M6 b6 x
手工洗碗,洗碗池的水温最低多少度?
2 d- L+ I6 Y+ n, AA:110 degrees F (43 degrees C). 43度0 L( _  @- Y& [
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. I  f# T  R0 R6 B( N! |+ R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 o3 e0 z7 W+ c' qA:180 degrees F (82 degrees C).  82度
3 S/ C* o% H) z5 K1 t& ~" k' @( L: c16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 F8 q7 w7 L: e4 S5 I8 P, r$ }
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- t4 l7 G  O' d% w* v" i8 _  i7 d
A:en papillote.  法语自己理解. D' H( a/ e/ e2 z
17。Wing or Club is considered a
* L1 k# I" P! t. H翼和CLUB 被看做是一种...# ^; b4 b5 v3 z( ^& l  {
A:Bone- In Cut     带骨切3 x3 R8 q/ U1 D  w3 Q6 ^
18。New York is considered a   纽约牛扒被看做是一种
2 M$ K- v) z( }6 y; AA:Boneless Cut     无骨切
  L- e- m/ {, I# l- [& Z19.In general, a court bouillon for freshwater fish will contain( u+ n6 u2 e. j1 k* B
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  E" o2 D( \/ o" i9 N! p
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ T6 F0 H. t; b3 C! Y" X' G) Z和做海水鱼同样数量的调味料和香料' c! }" Z8 i: b- ]5 [2 j
20.Anise is very similar in flavor and appearance to
' k& d3 R$ x3 y& r4 \八角和下面的那种原料有相同的味道" a6 S6 @& G! f6 \
A:fennel  茴香
1 l* }0 q. u6 n' {/ l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 c/ u& R- M" D- {1 w
下面那种原料更像大葱且有平面的叶子
4 F1 W) q9 d* PA LEEKS  似蒜葱 (这边人叫京葱)
& T: a! f- j6 p- O9 s, W22.Which of the following cutting shapes refers to a small dice0 B& z8 E* C3 g
下面那种刀切形状指的是很小的粒(末)  }& V4 f) g. h3 `
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( Z  B+ z+ q; u% u5 u- S% O. N
23.Oil is added to the water for boiling pasta in order to
9 r$ y! F' l1 ]/ V/ u5 U向煮沸的pasta (意大利空心粉 )中加油是为了) `2 Z' }5 R9 ?9 `
A:prevent the pasta from sticking and to minimize foaming action.
' ~7 E# M! h% q8 P, |9 C5 a防止面条黏合并降低发泡。9 N- n) W4 n2 \# Z# }" ~, O$ Q( m
24.Which pasta dish features pine nuts and basil?
7 E$ ?* l# Z4 L下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
7 Z" N  P; |5 `. Q- ~3 bA:Pesto.一种绿色的意大利面酱 # q. i8 k. l( W' E
http://www.tianya.cn/techforum/content/96/563836.shtml
/ b9 U. x3 J: ^1 W/ i9 k' x" t6 i
/ T9 @+ r/ @* I  C5 s" m) N, _6 J( k25.Which of the following is a spring vegetable similar to spinach?. U" i& ~, y; m' F0 f  h% H
下列哪项是一个春天的蔬菜类似于菠菜?! J5 s5 F$ f" l& _5 @7 ^
A:Sorrel. 酢浆草。
$ F& R/ X4 j! o# N) thttp://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 Y) W5 ?+ A3 g# g% r/ d8 r7 O
哪位厨师最早带来高水准浮夸的美食
% U6 [) `5 P" ]4 f7 _AAntonin Carême 人名 安东尼·卡罗美4 u7 N9 C" V; F+ \: `6 y" D

- U/ T) j9 f5 T, P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& H4 r- a! d% o/ I% L
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ v' H( M8 D! v) v9 u2 {8 ZA:Cast-iron stoves         壁炉8 L0 G! X* ?3 U" Y; [
http://www.usstove.com/products.php?id=6: G/ ]0 U4 F) s6 f/ i0 Z
5 d, J+ E5 o1 U2 D# c
28.The French term used to describe the roundsman, or swing cook, is:9 v+ i4 |) u% t  |; S
法国术语,用来描述roundsman,或摇摆厨师是:
, n/ V0 s" K+ ?8 UA:Tournant   图尔南& `( W# a# ^9 m4 L: p7 `5 C

5 Z; @, h, _* D6 I/ n4 ~4 [9 L29.Another term for the wine steward is:5 D7 a6 ~( ~. x
葡萄酒侍酒师的另一个术语是:
/ t! w' e; s- yA: Sommelier 侍酒师+ [5 i  J: v3 [6 [5 }$ J. @

0 C( u* V2 B2 _30.Molds, yeasts and fungi are examples of a:! ~) w# t  X! M$ {( y
霉菌,酵母菌和真菌是一个神马例子- h+ D9 ]. q6 B7 P& R. E9 t: V
A:Biological hazard 生物危害
0 c; ]1 Z. s& p! z0 u8 k4 u. ?5 e* e+ x2 E7 m+ L
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 S" ~' o* I( E+ W: p, v# k
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ o# T& f: w, i0 E& OA:40° and 140°F (4–60°C)     4-60度( i# U/ d" p: I6 I
9 u; N9 L+ y' r
32.All bacteria need the following for survival:- s, f5 I! L0 d1 G) K. @' ]. o
所有细菌生存需要以下哪些内容:  e4 h4 H  l( @5 O7 h9 T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 k2 S( {1 h2 {. M# J1 o7 U$ h: v& ?
33.Which of the following correctly represent critical control points in a HACCP system?
( R' G- h% N- a! M以下哪项正确表示了HACCP体系的关键控制点?: m2 u! _! f$ k9 |" a; G, S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 d2 ^4 |- N$ D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) s' V! d* b/ Q# O
, ~1 l0 i% j5 J$ D" {
34.Which of the following is not an example of a carbohydrate?
' G( h. L+ ?3 s# C. }. R5 P下列哪一个不是碳水化合物的例子?
9 w/ G# n' M3 L) Y$ oA:Essential nutrients 必需的营养物质* v  [  e- e4 h
' e6 u, U+ L  i/ ^4 x+ Q' G6 ~. i
35.The process by which a liquid fat is made solid is called:
( K- L: j# G' f; N液体脂肪做成固体这个过程叫什么
/ `# O" o3 u8 r5 F  cA:Hydrogenation  氢化  }! L  Z: c$ ~2 P# ?
6 j) V4 Y2 C; C* o+ S# E- \
36.Which of the following is not an example of a fat substitute?2 i/ [7 Y( X' e( l) f
下列哪项不是脂肪替代品的一个例子# T* n' Y; c: F' x  j) r. G% k1 B
A:Acesulfame K  安赛蜜K表8 t8 E) f! f0 W

* e2 `0 z  P+ n' ~9 v( ?& o37.Health Canada requires that a product labelled "fat free" contain:
7 n* ?+ Q9 H+ G9 ]% u4 ^加拿大卫生部要求的产品标有“不含脂肪“包括:  ^( {5 X2 D0 \5 m8 ?0 l5 D5 B) e0 o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; ^* Y: v: ]8 U9 ]/ k6 d& m0 t6 w
5 E2 R+ K5 X, \4 d38.Which of the following is not a problem associated with converting recipes?
; L& R4 [& i; b% C  L下列哪项是不相关联的转换配方问题?
1 g7 m% X0 h0 r/ j( O$ lA:Unit cost 单位成本% k% D) v- D+ a! r) }
4 x  [9 h" A$ a+ P6 j( d) ?/ U
39.The condition or cost of an item as it is purchased from the supplier is called:" t* h3 G) w9 v2 M. n, y, y% R
从供应商采购的物品的品质或成本叫什么
$ W2 g4 O7 M. _5 aA:As-purchased cost 购买的费用
& i5 J* K  {, T( X- ^; u- f- |& N. D! y- k% B( z& J
40.The amount of stock necessary to cover operating needs between deliveries is known as:0 z: W3 E) s# L/ }
在新货到来之前用于日常所求的必要库存量叫什么
' {: q# G0 X0 O3 O, m, zA:Parstock 基本日常最低库存
3 \: p- J8 u+ _+ X& d( X: }( r; O5 _' C) t' H
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 `, J1 X3 x' F. Y
下面那个缩写是用来表明正常库存流程?: h, O* W2 i% X9 F: {/ [  F
A:FIFO=FIRST IN FIRST OUT 先进先出
/ h9 C' `( I# u: ~9 @5 l/ E7 @/ X( @; k' c' W
42.Which of the following knives is used to turn vegetables?$ b: l) b. d. ?* P5 r
下面的那把刀是用来打开蔬菜吗?! ]  m# `, ?, F5 \
A:Bird's beak knife   鸟嘴刀# D: v6 V* I& d  E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. F" d: p+ k: L8 O6 I2 e
; W9 {7 g4 q' d$ {43.What is an instant-read thermometer best used for?
0 j/ t0 @& p) q" V& c- {7 Y即时读温度计最好用于那方面?) @/ R$ `: K1 x+ _! M# k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
& i& K7 I! v0 |% q, b& B) ?% S3 E$ G) N4 e
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 N. o2 l' I! k& M/ K$ {+ d下列哪些金属材料受热均匀,通常用在铁板而且非常重- R7 B; y4 m$ N) W( r) m
A:Cast iron 铸铁
6 `) m* w" s3 W
. o7 t. H- L7 o  D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 J# s' b$ J3 N. N7 |+ x
哪件装备下面有一个可移动的碗和一个S形叶片?& U9 M# f0 F: F
A:Food processor 食品加工机
% O: I8 x+ p6 V$ i( W( |* Lhttp://www.google.com.hk/search? ... iw=1263&bih=5728 h0 q, C+ i* J0 k+ C& z3 `, i5 x
7 a: s6 t  `' u# n4 _* g: ^
46.Which of the following is not a rule for knife safety?
) F+ _: ~( T/ U# J下列哪项不是用刀的安全规则?5 g8 Z1 J% F6 ^! Z% I3 C9 e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) m0 u. A! m9 L* F
: R" J& O) t4 y% n3 {+ K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ F0 R4 @1 v; S% m. n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 t% p0 H4 a# L3 z3 ^
A:RondellES   N8 l3 i! ~9 s6 X, [1 Z+ P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- [, V5 W, H  v" l! B0 |

. n" L3 i$ r0 Y48.Which of the following is a diced cut used to garnish soups?
" S' g# E$ ?% a2 a5 \# [% Y下列哪项是切成小方块用于汤的装饰?
' ?, X* m! J. ?8 b  L: k( c3 }A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 F4 Q( c& D5 K% z. G0 j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: C2 O( D; H, ^  i1 l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!!——1 r5 M# W) q' c) ?: O0 C6 A) d
A:Gaufrette
; {& i- S5 X5 v# J, z3 s6 K: s2 Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 ^. |1 n- W1 R" Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 d# |% Q9 [7 n) o+ G! `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 f& m* Q  [( c& q' L* i
6 Q0 f1 ~$ ^* _1 E5 \
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 C8 h4 M4 r3 b2 C$ G! N2 [
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)
4 L3 n3 t. q) c4 l$ Z6 L+ e7 SA:Cilantro 胡荽叶 香菜. R$ L6 C! t0 i. a$ q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. ^- T7 h0 ?" y. v) H
# B+ g7 S* j3 Q0 o" ~60.Allspice is made from:0 M. Z# q3 N. ]- C' v
多香果,  多香果香料是什么
/ j9 a/ \8 r2 \# E; \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* g* [9 ~% w0 Z" M& q. N; r2 sA:A dried berry 干浆果  d' k6 X. k( D; s
. v! n! J7 H: e! J9 r3 p
61.Which of the following are used to make a sachet d'épices?9 }! Y. S) K  W0 `# u/ b3 E
下列哪些是用来做香包德épices?
5 u$ d1 W# @, p3 a1 i2 Nhttp://www.sachetcatering.com/- P+ V6 ^, o5 v( w9 x/ Q, C5 b! B% U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# h% ^2 u, u" ^$ a% D( K: e7 ?6 S3 N0 w+ {4 o
62.Which of the following condiments are not soy based?8 w, |$ r& f% [
下列哪项不是酱油调味品的?7 q) c" G  Y, _
A:Wasabi 日本辣根
' ~8 E( t' z: d" Y+ D5 A: \9 v: `9 B3 X6 D% b! C
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ T) B+ }$ k, J. h
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:8 @) Q9 V' o( `+ D8 ^0 }
A:Pasteurization  巴氏杀菌" \+ ^" Q3 T( q5 k
/ C' p+ o7 B, c' x4 M
64.Which of the following steps is not the correct procedure for whipping egg whites?
7 W/ z5 U  c+ Q# \: a) {2 d下列哪个步骤是不是正确的蛋清搅打程序?
- t* g3 h! D) ?# }" C+ o! E5 ?A:Allow to rest before use. 允许休息后方可使用。
4 a5 k1 L* A7 d( A* [3 K& S
; O3 f9 W) [3 u3 t, X65.The weight of a large egg is between:一个大鸡蛋重量介于:
& c( ?( K0 C% ~' t3 @A:56g and 63g 56克和63克
0 o9 d/ H/ y- C6 {& [3 @7 [5 R' ]
3 J5 X8 y" a( I4 H( Q66.Evaporated milk is a concentrated milk that is produced by removing. [8 Y; s4 j/ L
炼乳是一种浓缩牛奶 是去除什么做的+ X3 j% U1 i/ ~8 P7 P" q
A:60% of the water 60%的水$ J2 S3 S# @% l1 C$ w2 n
/ ?! c5 Y6 O, \  k; t5 J% S  d0 s
67.A method of cooking that transfers heat through a liquid or gas is:. U- k- G$ [  X& c( @7 v
一种烹饪方法,通过转移液体或气体是:
+ }0 u' v2 l. O/ i7 n! u; wA:Convection 对流
) g' z2 ^8 ^2 X0 Y2 M& q8 V4 L3 h# X0 N8 u7 r! [0 S
68.The cooking of starches is known as  烹调的淀粉被称为* q/ |# C; r0 A  Y! |4 l# \
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?
0 T# J* g/ b* V% f# b+ JA:Braising 烤& v8 l' [0 m+ m6 X3 k7 i

; m: X0 O* J% e; ]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:
  U( b- U3 x8 z& C# a* Q' WA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ Z5 O) T2 `1 R

& X8 d4 |5 ]0 |' M' X  V+ o9 w0 R$ O& O  z4 @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( _( i# [4 z2 ?+ A  j4 E
A:Fumet 原汁
# m8 R3 p% w' i$ U5 s/ w9 z0 `& l" Q4 [7 |, ?
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$ g4 Z5 @& U5 N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
- Z* S  h; Z8 H& i. [  J& D2 J; ]4 e4 b7 y
73.Which of the following is a principle not used in stock making?
/ D7 r  Y+ _( Z. E7 K. Y下列哪一项不是用于制造高汤(低汤)的原则?
4 ~& Y0 B* N) tA:Start the stock in hot water.开始在热水中操作
* p  O; Y5 Z! k1 H6 b! F) K! D" {+ N1 i
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
- b7 G- z; b8 }8 u! nA:Remouillage 法语熬汤; m0 B% O% E  }# a& {* ]0 c/ S
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