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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。6 |( L* z9 t8 F) c" j
* L, q, g$ _# g8 e* o' g
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。) ^+ |0 ~3 z8 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
# c$ t( e. y- A& R* E8 P1.Which of the following methods should be used to determine doneness in a New York steak?
8 i8 N) s2 i+ @5 E0 G3 @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)
8 {) S$ j5 i. S# X1 X( NA: pressure touch. 压力触摸
+ w; j: ~. M/ Y7 n7 G* z4 t" m& k2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 }8 c/ h0 @8 [, T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  f5 A* K. z3 `6 p: eA: acid  食用酸
0 V. g7 x4 t  c' k  B1 \3.Vegetables are major sources of which of the following nutrients?6 L1 T9 y3 D/ M& y0 e; n+ O0 R8 m
蔬菜中包含的主要营养有哪些
% Q6 F$ F  R& k& u+ q4 F, h0 `A:vitamins and minerals. 维生素和矿物质。0 _! l. {: L8 e& `* m! Z2 c
4.Cauliflower is commonly served with
! z$ [, X2 m6 ~; q" |. z7 \2 D花椰菜(菜花)最常见和那种酱汁搭配
" K, w7 V$ u$ U( Z; Z- ^4 ~A:Mornay sauce. 奶油蛋黄沙司
7 {3 v" a1 Z$ \/ Z7 R  j5.Which combinations of products are found in pie dough?3 t' n4 T8 s. p1 m  N( j
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 r2 l7 `( Y2 R" D& [& cA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" Q* W" |+ _) z2 ]: T1 Y
6The French term for mussels is 法国语青口(海红)叫什么  O" O. `& e0 }9 h, m/ X1 S
A:moules.法语青口,海红' O% A  h' {3 v; c( f  T
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. D1 U: M4 M8 {1 ~0 K( I& Z
A:faintly fishy. 稍微有点似鱼味" l' D/ ]' n  s7 c
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 B3 ^  b9 ~# U1 \0 tA:2 days. 2天9 p2 _# ?6 X5 w, s5 Z, E' ]% ~
9.What are the principle ingredients in ratatouille?
, a4 g- a0 m+ [0 j3 R8 j' R炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 A: K+ N7 P' J. F$ |3 l4 {4 X0 g
A:Zucchini, eggplant, green peppers, onions and tomatoes; Y) c; J1 w, \* ]: P# ]) ]1 M
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% l3 x1 L" ?# d% r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; M' V3 f0 C( t$ XA:cook food in quantities that will be used up within 20 to 30 minutes.
; c4 Y" g3 S" Q大批量烹煮食物要在20到30分钟内
$ T( t% \5 }! [0 x; {11.What person has the authority to issue a Health Permit?
1 q& q2 a8 \: e1 M谁有资格颁发健康证(卫生证)。4 C0 N$ b$ Y$ t
A:Medical Health Officer.
1 g# R- o1 C( k医疗卫生官员。
) M  \7 `" m9 n+ B$ u12.For what period of time is the health permit valid?
+ u8 h* R+ x& M9 d健康证的有效时间是多久?( F9 T* H3 u( Q
A:12 months.12个月
7 ^$ A" K( Q" v: U7 q2 G; K13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 p8 Q) r- Y' y' h) _
在食物和饮料准备区,通风系统换气的标准时什么5 n: _7 `/ W$ J4 P. A: B+ U
A:08 times each hour. 每小时8次# Y$ @" i6 \% ^0 _3 V
14。The minimum temperature for manual dishwashing in the wash sink is
' W: Q* ]2 L" t5 y0 R0 ]  j% V手工洗碗,洗碗池的水温最低多少度?
4 m$ A( K. ?/ Z; U9 CA:110 degrees F (43 degrees C). 43度
/ W" N( r9 G  m- p  c7 F8 Y6 X15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 L# {: s' s0 t, G* g" [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 q- S* G5 t% i, A) a: W' _A:180 degrees F (82 degrees C).  82度5 z  T0 p' l) l9 i: N! I
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  \2 a6 Q8 L' l! A用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, n4 N+ Y5 v8 m6 ?* i+ c$ r" U/ D( IA:en papillote.  法语自己理解
/ f4 e$ @* R; c0 Y- F$ @8 X17。Wing or Club is considered a
. v% y% L6 v# ~. T翼和CLUB 被看做是一种...
# u2 H  q% `/ @4 E3 g; k- ZA:Bone- In Cut     带骨切
5 M/ h% i( t- F3 s; [18。New York is considered a   纽约牛扒被看做是一种- ~8 |. d- c) w6 j
A:Boneless Cut     无骨切% P% u9 U& l) i# x+ ^
19.In general, a court bouillon for freshwater fish will contain
6 k4 J3 L; H; B6 r& V0 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
; @5 U" g$ ]& a! n6 A: MA:the same amount of seasonings and herbs as a bouillon for saltwater fish.% M0 f- s9 j# O: k
和做海水鱼同样数量的调味料和香料( B' ?# e0 i( g# [& v
20.Anise is very similar in flavor and appearance to. n# V* e9 n7 i9 w
八角和下面的那种原料有相同的味道2 s0 c- d. k9 f' B$ b; [+ Q
A:fennel  茴香5 H7 {8 y, L# u: \$ ]
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' D$ V% k  _6 V5 x下面那种原料更像大葱且有平面的叶子
0 R9 S$ A/ s; Z( a$ N6 NA LEEKS  似蒜葱 (这边人叫京葱)2 W6 J, [5 }9 d' c! V  Z
22.Which of the following cutting shapes refers to a small dice
" \- c% n' W( s7 E+ C3 V下面那种刀切形状指的是很小的粒(末)
* j" Y' n- `  c, r+ L) I* tA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- N( D8 l) c$ S* m4 F$ z23.Oil is added to the water for boiling pasta in order to" f+ X- I6 `- _0 }  U/ _
向煮沸的pasta (意大利空心粉 )中加油是为了# k, {+ Q' `; U
A:prevent the pasta from sticking and to minimize foaming action.
! F, l  l2 y+ M( d防止面条黏合并降低发泡。- E. U( h! g' h( j
24.Which pasta dish features pine nuts and basil?
/ v8 Y  n7 e% h  d$ H. y8 _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 S. J; _$ \0 s( JA:Pesto.一种绿色的意大利面酱 + P- l% a! W. V& z5 y! G0 @# W
http://www.tianya.cn/techforum/content/96/563836.shtml
% s6 a- n# V2 {" h/ R2 {- b
, F0 }1 h3 V3 ?4 K25.Which of the following is a spring vegetable similar to spinach?
& a* {& l2 e( }- u7 X' n' f下列哪项是一个春天的蔬菜类似于菠菜?
% f4 e! h0 M8 Y- B# q4 ^5 a0 y0 J& pA:Sorrel. 酢浆草。. l" D; F( K* o" C
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?
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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:
/ r2 c! Z% {: D9 r, M5 j7 o: F. y哪位厨师最早带来高水准浮夸的美食1 x: p! I, W5 B, x; r& O$ ^  _
AAntonin Carême 人名 安东尼·卡罗美. T8 S: l- N1 s& Q0 Y! l; `

9 }# E5 f) p6 R  p% ?+ _9 T! H4 Y- m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 Z7 E! |+ U# l$ g* w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, }. G/ L- v& C% [* L" C, P5 bA:Cast-iron stoves         壁炉% t" r# E2 Y1 ]* `
http://www.usstove.com/products.php?id=6
# i5 y% y$ H! Y9 a# B. h: P$ i: r$ ~" {- ]* F  e
28.The French term used to describe the roundsman, or swing cook, is:
8 x2 P' W3 f' ^& I& z2 Y# \4 m$ }法国术语,用来描述roundsman,或摇摆厨师是:8 C6 k. \$ t' r* ^
A:Tournant   图尔南
. l& Q; K7 t' Z6 {( O) k/ M* P
( u. U# A. B- y' r) J9 J2 D29.Another term for the wine steward is:
- \8 }" P& Y: _3 A& d+ E葡萄酒侍酒师的另一个术语是:
+ N+ f. y! V4 W8 L: _, {# n  N, MA: Sommelier 侍酒师+ n7 S' c5 B7 G
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30.Molds, yeasts and fungi are examples of a:
6 ~$ c# \& Q; f  y1 g; P7 D霉菌,酵母菌和真菌是一个神马例子
$ r- a  I! j- U2 S9 QA:Biological hazard 生物危害5 ^4 w, P2 `8 T; y
' h, a! I2 s) q, r
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% A: h. \* w  E/ Z& Y
根据加拿大食品检验局,食品的危险温度区在多少之间:& c2 z5 ?% c. z4 W- Q1 N
A:40° and 140°F (4–60°C)     4-60度
" ]6 N2 Q- N, y! J  E
0 A- h" x6 @5 L32.All bacteria need the following for survival:
6 S. y( {4 F/ p+ [: @: C  v" m所有细菌生存需要以下哪些内容:' S& N2 N% m, s# I; c8 j: t
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  C; G; {6 O7 M% }7 Q
( W, T( ]9 H/ w9 Y33.Which of the following correctly represent critical control points in a HACCP system?/ p3 }  o+ ]9 x- S
以下哪项正确表示了HACCP体系的关键控制点?
. p$ @1 Q3 W& Q( g0 gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & l" U* H7 e! m7 B# \7 H
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. c% S: `; d# y7 F% U

0 N. J& [3 z3 q" g1 Y" F) E( j34.Which of the following is not an example of a carbohydrate?
2 X9 w1 \3 X. g/ q/ F: w1 F2 ^下列哪一个不是碳水化合物的例子?+ J2 {" o% {! k5 u! j6 z5 x3 E
A:Essential nutrients 必需的营养物质
& I/ e5 o- I1 X2 a/ C7 U+ H3 M& {* o1 m
7 {3 f3 \7 @- j. W7 Q35.The process by which a liquid fat is made solid is called:
/ A; ]" ]8 U6 w; X液体脂肪做成固体这个过程叫什么
1 a( \& n  g* s, h2 QA:Hydrogenation  氢化
2 ?" @' i" `' m! ]8 O- a9 f3 h0 ~5 U8 f' Z: L- D
36.Which of the following is not an example of a fat substitute?' l4 S5 ~0 _! c' @) P
下列哪项不是脂肪替代品的一个例子- a4 O' O6 m$ N/ N9 c, Z5 h
A:Acesulfame K  安赛蜜K表
% w* U( s4 e9 w/ c5 X. H( Y" v2 ^7 a
37.Health Canada requires that a product labelled "fat free" contain:
6 _. ]' \, V: P: U3 F$ i- t' G/ H加拿大卫生部要求的产品标有“不含脂肪“包括:
# ?( J- v$ _8 W' I% l) IA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' ]$ a; G) w7 }) w+ d; T& b1 }
. t1 g/ ^: B. u6 A9 L8 O0 z
38.Which of the following is not a problem associated with converting recipes?
' o" c7 @- F5 C/ a5 n) ^6 Q下列哪项是不相关联的转换配方问题?4 X! e# `+ N( i' O0 V* `% l6 u7 y& f
A:Unit cost 单位成本
( m3 c+ Q. h3 q; H5 L" z6 S  C- R4 F& O. d
39.The condition or cost of an item as it is purchased from the supplier is called:
' I# T8 g$ @1 ^从供应商采购的物品的品质或成本叫什么
9 O/ B9 b& {8 h4 mA:As-purchased cost 购买的费用
( N3 [& H$ H- t- r7 @1 M! S* B& y' U* A1 o/ ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 Q4 x+ z; J7 j, f! m: c
在新货到来之前用于日常所求的必要库存量叫什么
4 V) l* H& a" M8 O, ZA:Parstock 基本日常最低库存
8 [, _. i% ]; e; N+ t
6 o' E7 L6 R7 A41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ O0 x6 @8 E- U8 [+ o" z: C) H下面那个缩写是用来表明正常库存流程?4 G. _$ {( T$ s
A:FIFO=FIRST IN FIRST OUT 先进先出8 P5 c# ^: W2 |. Q

( I; S  e! v5 [( P2 B0 p* C42.Which of the following knives is used to turn vegetables?
8 i. M$ a- G) z  P% u9 T( |; `下面的那把刀是用来打开蔬菜吗?
4 @  B6 [0 I' S, u% _# t! J1 V+ OA:Bird's beak knife   鸟嘴刀
8 K) Z$ b( c! m+ y- O. _3 y/ V, mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ U0 |' c- s: j1 E0 G
& O" J4 P, f: ~% a, F43.What is an instant-read thermometer best used for?
1 [/ U) m9 ^+ X+ G: f8 n即时读温度计最好用于那方面?
3 V; ^: c1 Y% bA:Checking the internal temperature of a roast 检查被考物品的内部温度2 i! i# J* T' m, |; i7 s
9 K$ I  y  F$ r; a% |
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 w& i: K9 q! d; L下列哪些金属材料受热均匀,通常用在铁板而且非常重
  T" d. m1 P) N" rA:Cast iron 铸铁1 I5 k+ W+ f( H
4 T2 c* |! ?% j; f5 B4 r3 a
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 n7 `' {; l" x# d9 ~
哪件装备下面有一个可移动的碗和一个S形叶片?
! Y' @$ b1 L! O3 v! A1 ~6 X  sA:Food processor 食品加工机
6 L! [5 F  L, F) l, n6 h: c  H" \http://www.google.com.hk/search? ... iw=1263&bih=572
% }+ h( ?% b" D% {  u) Q- e9 X
  t' D# R3 j1 `46.Which of the following is not a rule for knife safety?
- B& E2 S& R6 `* ^" e! z5 b& k下列哪项不是用刀的安全规则?
+ M4 U7 p2 V- B) R! q# eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* b  Z2 I- `! {1 Y

! W6 R+ M1 O4 x1 q% u' L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* {6 o5 A6 r, c. A7 r. @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! I7 j6 ?, G0 T  k% \A:RondellES ( ]1 p5 Y$ `% E7 c5 d0 g; Q7 Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" H6 ^; a  K+ N" }$ E- @* |' R
" p) d5 e/ d; M5 ]% n48.Which of the following is a diced cut used to garnish soups?
$ J4 N& [4 U6 o: @下列哪项是切成小方块用于汤的装饰?
, Q8 Y: }6 D( N0 hA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" ]  e! L6 V1 N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# m8 @8 n5 d1 a; }! V5 M8 }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 s: x3 E& _3 G. a3 [6 j# t) |
A:Gaufrette
7 x( v( d2 m( z4 E. lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! j& E/ f; X- L) w+ N8 F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 A; E, e% {' S0 NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ u: ?) {% h6 A- v

) m8 E- f1 w$ G" V4 u2 d8 i, {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 E( y8 N% c' l" h" w
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)
1 B. w! A$ K9 P) M$ LA:Cilantro 胡荽叶 香菜/ j/ Y$ }0 b0 o' r: i) L6 D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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* t4 v+ d" S& Z/ r* H2 x' ~7 x60.Allspice is made from:/ t* V5 A, P8 q) m4 c3 l; b5 ^
多香果,  多香果香料是什么
* g$ c  M5 \/ m0 L$ v5 s, _& zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 B9 `* S1 K! m+ Y4 k4 dA:A dried berry 干浆果
4 T* }2 _" W9 X8 Y
" i4 W. k3 t6 {  `- T61.Which of the following are used to make a sachet d'épices?
; q$ D# d; H3 w0 D! p4 B: f5 `下列哪些是用来做香包德épices?# I* E6 ~4 z& e0 d) M7 ^! I# l
http://www.sachetcatering.com/
1 ~; N- i2 N% }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 `1 V8 l: c, A6 f5 ?5 M3 e# P/ I9 x- L6 s% C! E# B" O
62.Which of the following condiments are not soy based?
" y, H$ T! n- @1 T4 H" I下列哪项不是酱油调味品的?) Z0 m1 ]  s; v. T3 w
A:Wasabi 日本辣根
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1 B( c9 Z- S' V& v: }% T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 ~/ d6 t( P! s; N2 T% y) A& X# Y; Q+ i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:: {$ I4 o) F( G4 E. Q
A:Pasteurization  巴氏杀菌
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2 u/ I; j3 i, H( M64.Which of the following steps is not the correct procedure for whipping egg whites?+ T- C0 j; j) K% D) u
下列哪个步骤是不是正确的蛋清搅打程序?
$ k* a& ^6 @  O: M5 U2 @1 DA:Allow to rest before use. 允许休息后方可使用。7 a) t; e* p$ |

1 `9 P/ j8 Z8 _. p' d65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 p- j6 N/ v4 QA:56g and 63g 56克和63克- a& Z3 r. b! y* b$ U
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66.Evaporated milk is a concentrated milk that is produced by removing
' M; @* \! c& X炼乳是一种浓缩牛奶 是去除什么做的
7 d8 z$ S* T" z8 r  [; Y2 e# ]! ZA:60% of the water 60%的水
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* \$ l0 @) f6 Q1 _$ D# J67.A method of cooking that transfers heat through a liquid or gas is:! d8 W- H0 x! O
一种烹饪方法,通过转移液体或气体是:4 l0 ^" t0 j! [  W0 ]; U' M4 U# W
A:Convection 对流2 D+ K% f0 e3 @* w6 \, u

/ Y" L, m% A# i6 }. z9 m68.The cooking of starches is known as  烹调的淀粉被称为
( ]1 [2 n/ H2 ~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 Y5 d# p& v0 o; [
A:Braising 烤* |0 i. ]1 }. Y: o% `  F

; z/ Q2 o9 `; 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:
9 x9 ^0 P# L) R+ F2 AA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
$ c, @$ F8 @. n  Y+ j/ G* lA:Fumet 原汁
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* I$ c) y6 g$ o6 Z. i72.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
. U2 ?! J7 V4 D* K2 ~( UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 z" s" P! m+ w2 y3 j  C& `

1 e3 B- p+ L- x: P* G) G& A) y73.Which of the following is a principle not used in stock making?
- p. z$ o# G/ G# G下列哪一项不是用于制造高汤(低汤)的原则?
% _2 Q' m$ t9 M$ x4 U" s( X$ @A:Start the stock in hot water.开始在热水中操作* C1 Z, _6 u% {

& k  P6 r: U+ }9 v74.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7 E; L3 E/ g7 c" D( d) ]
A:Remouillage 法语熬汤- c5 Z* k. q4 T/ C& \- i1 L
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