埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8786|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。
1 X2 [+ q4 |* R8 W8 O! N) Q6 c' P5 B* \4 N. R/ H& _8 q
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。5 W7 P# f/ n% Z/ s* e9 h
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& o- p, k# i+ }8 i; u# g
1.Which of the following methods should be used to determine doneness in a New York steak?" j4 C* ~+ _$ O+ M; ^7 s
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)
& B+ d* L  Q, XA: pressure touch. 压力触摸  W1 k; y7 F$ o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# F. v4 X1 K4 t$ t+ c5 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
/ ^1 i1 B& d' oA: acid  食用酸
+ @" S5 N6 c6 k: j3.Vegetables are major sources of which of the following nutrients?
, h* A& a4 G8 y  C( m蔬菜中包含的主要营养有哪些
. X: W$ M) F/ r' _4 ?" ~A:vitamins and minerals. 维生素和矿物质。
' Y/ @% o$ g# {" d4.Cauliflower is commonly served with$ }) t$ Z5 v, O8 Q% ]+ D
花椰菜(菜花)最常见和那种酱汁搭配
* u; R8 F$ _, p: pA:Mornay sauce. 奶油蛋黄沙司
( g: x8 ?5 `2 `, Z% G, G" b5.Which combinations of products are found in pie dough?/ ?/ J1 y& i7 {2 t( c
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: U* \- ?) d( [# _0 K9 ~A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, ?4 ?$ i! q3 I) {8 [8 t6The French term for mussels is 法国语青口(海红)叫什么
1 D+ V2 Q% I# m- O$ d0 xA:moules.法语青口,海红' L" N) T& t/ I4 r
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 _, _+ K2 M- G
A:faintly fishy. 稍微有点似鱼味5 H1 i  d6 {, ~6 F2 B8 T: c) Y/ I
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 D5 q) c! f6 x* F5 @
A:2 days. 2天
# U$ M4 v9 l, V! G9.What are the principle ingredients in ratatouille? 1 ^0 t# u4 e- a# _
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( H4 p# s: K$ R0 A; x
A:Zucchini, eggplant, green peppers, onions and tomatoes
' H3 T6 }  F3 _2 h( P8 I- T# g西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 n/ _/ P0 k+ A) m10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ n2 W5 t- I0 U8 o* y5 w. S
A:cook food in quantities that will be used up within 20 to 30 minutes.9 b* F6 D% b1 C' t6 e0 ~8 }
大批量烹煮食物要在20到30分钟内
7 h6 Y$ r5 t2 c- T; \& e1 @11.What person has the authority to issue a Health Permit?9 y4 Z( H" j/ A
谁有资格颁发健康证(卫生证)。/ Q: A% R/ |# {. f5 E: A& M
A:Medical Health Officer.) I4 `7 H3 {5 v" I: @* L7 g( x
医疗卫生官员。% _6 ^* T3 t% t; N# y% ?) h% j
12.For what period of time is the health permit valid?1 w* t6 F9 u6 Z+ \% a; ^! A- a
健康证的有效时间是多久?  W6 N  P6 @* o: \
A:12 months.12个月
# d# y1 N( b# m& z; D13.In the area where food and drink is prepared, the ventilation system must be able to change the air* B! Y5 Q  L0 j# T, i
在食物和饮料准备区,通风系统换气的标准时什么
" K( f. U1 j# T; H2 hA:08 times each hour. 每小时8次
- X0 `' x  J5 e  |1 W7 ]5 f: d& Y0 c14。The minimum temperature for manual dishwashing in the wash sink is, M7 {7 h$ Z) e4 G  Y4 Z1 q7 `
手工洗碗,洗碗池的水温最低多少度?1 B' U, k9 K" K* B* U! c, p4 f
A:110 degrees F (43 degrees C). 43度9 F+ O1 Z5 x% g& E0 G# G6 \) K+ \
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' d2 E" C+ H' R( {8 g' `0 u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ j3 R9 x3 o' X, c1 Y6 wA:180 degrees F (82 degrees C).  82度6 e$ |; L* O, Y0 Q( s: L! H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. e% \8 s7 k: b0 c' {用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  L. E# H: W' W
A:en papillote.  法语自己理解
( ?8 @3 s8 k8 S3 ^. w" O17。Wing or Club is considered a& F2 A! S. h) N# P; M% ^1 B# \& o
翼和CLUB 被看做是一种...
/ T# E+ i3 D( FA:Bone- In Cut     带骨切5 _3 A" u( O! U* S1 Z2 R
18。New York is considered a   纽约牛扒被看做是一种- i; \' s; L2 k3 r* W6 A, I/ w
A:Boneless Cut     无骨切
8 |9 F" Y+ X. n19.In general, a court bouillon for freshwater fish will contain
2 @+ B# i% K; ?# M  X0 O1 k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
8 O  s9 \) R+ I- z$ P+ D3 i+ |$ @A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 M: _  p( U& m& K4 r7 B$ ]和做海水鱼同样数量的调味料和香料* ]4 E5 i# Y0 Y; \. {! Q# s# T
20.Anise is very similar in flavor and appearance to* ~! j3 z$ m2 n7 }/ a' w& A. o- y! L
八角和下面的那种原料有相同的味道
" n1 i& a- n5 D' h. dA:fennel  茴香
$ M& ]  a( Q. p% A2 s21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* n0 h; r+ ?9 @4 g6 Z下面那种原料更像大葱且有平面的叶子
5 _) U* f7 a1 z- y/ F8 c+ {A LEEKS  似蒜葱 (这边人叫京葱)# e$ T- t- I& K
22.Which of the following cutting shapes refers to a small dice$ T. \; P8 h4 w1 f' j- _$ w6 Z
下面那种刀切形状指的是很小的粒(末)
: z9 P; T* l- O( T: BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  l" Q; p% w6 z; h23.Oil is added to the water for boiling pasta in order to
: H- W. Y& z6 v' K向煮沸的pasta (意大利空心粉 )中加油是为了4 [) j! ~9 y2 V2 }
A:prevent the pasta from sticking and to minimize foaming action.
0 d- M' J9 [8 k2 U" J. @. k防止面条黏合并降低发泡。
0 L2 r& W# B0 T24.Which pasta dish features pine nuts and basil?; |' W+ Y- J3 ^1 I' d
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' h* B& c* g* c/ [# r. p$ FA:Pesto.一种绿色的意大利面酱 ! _* \: g! w1 N4 U/ {
http://www.tianya.cn/techforum/content/96/563836.shtml
; H5 q3 S- o3 o7 Y, F$ p; G
3 [+ t! K7 y* K( h: n' ?, G25.Which of the following is a spring vegetable similar to spinach?& y: u7 @$ u5 G: D  \0 O( C
下列哪项是一个春天的蔬菜类似于菠菜?
5 T: P+ B7 n9 V$ b( C/ X, t3 d8 kA:Sorrel. 酢浆草。* i5 |& v2 w8 e9 @" a6 t5 y
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:: v/ b: X  V. h) W! X2 z3 j# m
哪位厨师最早带来高水准浮夸的美食, l$ Q, E& k6 Y& B( |/ m
AAntonin Carême 人名 安东尼·卡罗美) h6 s  c) J+ s: T/ S* i4 k

2 M9 S9 [) j7 B) }4 r5 a$ z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! S; y: ]  _4 c
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 r, v  [: s1 r8 J( O8 t
A:Cast-iron stoves         壁炉
; K  B1 d. F4 K7 R, c  Thttp://www.usstove.com/products.php?id=6
/ j( q' [2 d6 [+ _& z) m' F. l
* X0 j; N. a- W9 E! B0 f28.The French term used to describe the roundsman, or swing cook, is:/ L" U) r* N( _
法国术语,用来描述roundsman,或摇摆厨师是:0 U0 i6 E; p6 y6 n. h
A:Tournant   图尔南6 {7 v, |1 ]) e" {
0 t( ~& P) y2 b; A4 P% O- B
29.Another term for the wine steward is:* y9 I, g+ d% x
葡萄酒侍酒师的另一个术语是:* W' L8 @2 f# }, x! W
A: Sommelier 侍酒师2 J& O$ q( U% a: a3 U
2 \& e  n2 @1 f/ I! C% u0 g( P
30.Molds, yeasts and fungi are examples of a:- x$ S! I8 Z' A
霉菌,酵母菌和真菌是一个神马例子& G& J& o0 d& o0 ~2 W
A:Biological hazard 生物危害" h: X9 N4 h) Y: i

7 j3 K2 _' u) p# e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 q. w* f" C" A根据加拿大食品检验局,食品的危险温度区在多少之间:
5 T- y) R* Y4 B. c+ c# X; FA:40° and 140°F (4–60°C)     4-60度
* J9 a% R3 l' x1 k3 L
: ^) \+ C6 F, v" \8 e32.All bacteria need the following for survival:0 v1 i2 a' i% ?
所有细菌生存需要以下哪些内容:
; ~( W# [3 y4 d1 QA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ D% X+ I- e$ _' Z; B7 k& t1 t& U, D# O+ Y
33.Which of the following correctly represent critical control points in a HACCP system?
8 a! x) A  p/ Z+ ?$ }" J& S以下哪项正确表示了HACCP体系的关键控制点?& _) y! f& ~$ c6 L; @+ `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 G4 q6 G0 T% q0 r" y3 r食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ _2 i, s% [' U5 W/ K
" N/ Y8 K& d) o2 y' [2 z
34.Which of the following is not an example of a carbohydrate?
/ Z. t2 z9 r' s1 i) Z下列哪一个不是碳水化合物的例子?
9 Y, S" U' F4 K; jA:Essential nutrients 必需的营养物质& Q  |" D3 Z: u* |5 `3 [
# k# N: z7 F# _" r
35.The process by which a liquid fat is made solid is called:
- j: {2 z' |) W& S  L) _液体脂肪做成固体这个过程叫什么  k- x/ F2 O% Z* U9 R* N. f
A:Hydrogenation  氢化0 @- J6 x8 T& E2 z7 w/ Q
) d, Q0 J) F7 d0 t
36.Which of the following is not an example of a fat substitute?: L3 q8 T3 Q: {; d3 o! C# V
下列哪项不是脂肪替代品的一个例子8 B: Q% o% q7 S( [
A:Acesulfame K  安赛蜜K表( K2 M4 ~( J" z

: }$ }& p8 U+ T4 k37.Health Canada requires that a product labelled "fat free" contain:  ^0 M2 ^' t1 S$ K+ h: c& q$ \: e
加拿大卫生部要求的产品标有“不含脂肪“包括:; s! A9 Y/ j5 |) [; S2 O) f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, |: m' N8 H$ {. n& f& J1 ]( ?$ n8 R, @: j; d! x
38.Which of the following is not a problem associated with converting recipes?
0 Y7 q4 h( |  N% ]3 f0 {& [& [  X下列哪项是不相关联的转换配方问题?2 b, J+ q" A9 s9 S( r$ G+ F+ _, L
A:Unit cost 单位成本
  p/ G- h* Q: J; _* B3 C+ h) x& x' C( X: j) H
39.The condition or cost of an item as it is purchased from the supplier is called:
6 R0 v  p& |! s1 A从供应商采购的物品的品质或成本叫什么- d4 a2 I3 ]) q4 i0 h. @" n
A:As-purchased cost 购买的费用
) e$ u3 E$ z4 N; e4 u0 e1 R- g7 o9 F: J# \, o  r" R6 X! `$ S, G% d  j7 l
40.The amount of stock necessary to cover operating needs between deliveries is known as:  r- F& Q4 s+ q! ?  s
在新货到来之前用于日常所求的必要库存量叫什么
0 W( _' X8 _, V! S" G9 eA:Parstock 基本日常最低库存
2 _$ m: p# \$ n4 T/ o" n0 C  s6 h5 ?. H8 u
41.Which of the following abbreviations is used to describe the proper rotation of stock?
( y: e+ v; A8 m- r& U下面那个缩写是用来表明正常库存流程?, k) V4 E$ U  h: ~# p" a2 r" q& B1 |
A:FIFO=FIRST IN FIRST OUT 先进先出1 [! o) m6 i% A- z' J# S

  ]9 Q: p" O0 d% ]+ m42.Which of the following knives is used to turn vegetables?
( b8 l1 R1 \8 N; V( b下面的那把刀是用来打开蔬菜吗?. V0 j! E$ z' n3 ]
A:Bird's beak knife   鸟嘴刀$ C; ]. ~' h4 C4 @- I1 f1 D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( E4 T5 Q. Y/ o
; ~6 H- z4 @$ \% k9 R
43.What is an instant-read thermometer best used for?
. C; x) b+ r  u9 h即时读温度计最好用于那方面?  O7 [* u) x- u6 O% \: ^5 S
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% Z2 E; F' M  p9 ~4 t& I# q, w) k+ M7 Y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! e* E' e; u1 e9 B下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 }; ]- ^. z( W6 [. |" DA:Cast iron 铸铁
+ A' f1 ~# j) r0 {5 F% o
6 u' A, y9 ^4 J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% y6 }! W% |) L& U6 [6 V
哪件装备下面有一个可移动的碗和一个S形叶片?* M6 N$ `5 z. O
A:Food processor 食品加工机
" @: s* d4 z6 h" Ihttp://www.google.com.hk/search? ... iw=1263&bih=572; v+ D5 E9 \- H* ~/ p* T

, |" i  x; M% ]  @3 A46.Which of the following is not a rule for knife safety?
- `9 G% K8 E4 K5 l) y# @下列哪项不是用刀的安全规则?
$ P8 R9 \& }% ^2 m5 m/ VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 c7 Z2 M( Q2 g, {7 p9 n% [9 V7 l* O, Z1 I( x5 z3 Q& f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 c6 v/ k: j# `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ t5 c) Q% \) d2 k, F4 o: X  S
A:RondellES 3 R3 k$ z2 O7 Q  B% F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- V0 ]' }: |) u

6 c- f- X& t9 h& b+ a48.Which of the following is a diced cut used to garnish soups?
+ E' u- ]; t, _: i4 f0 n' v下列哪项是切成小方块用于汤的装饰?- J  Z! C* n) @5 U3 w; b
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* b+ a4 o0 N6 c2 P0 P" ]9 v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% Y5 W3 v0 a  ~8 t
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 u; b4 |/ h  j# y- }$ c* V- vA:Gaufrette - u. j, N* B3 x& i
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# p' A) ?5 j5 K  W! f0 imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ y7 a5 Y. f) w! U4 [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ q: N' u2 U7 X; l9 D, g
! s0 e( X( v! E+ y+ f4 T9 v/ ^
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# r0 q" E3 a) {6 |1 F: v) O
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)* d3 ]! V$ c" Y& v' q% e" p, G
A:Cilantro 胡荽叶 香菜9 y  c  a7 a, z+ L7 C3 M+ z% k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* P/ d5 Z* _7 n) s, z2 F8 F
: c  Q6 K2 d  [& |9 v2 ]$ g! a
60.Allspice is made from:
/ Y9 k4 g9 K# O$ t* h4 q7 ]$ w 多香果,  多香果香料是什么7 d- M% W) k6 h0 S, i) E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 ^- v8 V$ w% m9 S& LA:A dried berry 干浆果
8 u. C$ B3 b8 M6 R, h8 }8 o- p/ d% k% e' E
61.Which of the following are used to make a sachet d'épices?* Q. Y! A6 u* Z& f1 r& k7 e9 z( a, W
下列哪些是用来做香包德épices?/ [2 m" e1 \7 ]& u# t! x
http://www.sachetcatering.com/
0 j2 F* L0 J* Z! L. v- J5 EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 V2 p2 M  Q# s5 Q" f/ Q, U

+ T& X6 c( |  x+ G& @$ c% }; ~62.Which of the following condiments are not soy based?( R% @4 Y& X! x, k! z9 [0 g
下列哪项不是酱油调味品的?4 n! a: ^2 [7 ~5 P/ H$ o  T
A:Wasabi 日本辣根3 g) e2 \* Y- E% `
* ]& G, @- i- J7 i1 _0 d
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 B( T9 k4 I; P4 S% p
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:* j, u, V: [* m/ B' W, M& V* _  [
A:Pasteurization  巴氏杀菌
7 R$ y; A' I6 v! }+ P9 }5 I" @
( }& [3 Q# u8 h& L) |64.Which of the following steps is not the correct procedure for whipping egg whites?5 l: Z" p- b/ S' R# Z; s: H# G
下列哪个步骤是不是正确的蛋清搅打程序?
8 \8 {7 w' S9 C& s7 Q# {A:Allow to rest before use. 允许休息后方可使用。
! {! f: V# @2 _! I0 ^$ W$ \2 U" m( [9 L& k  g1 m5 _  p
65.The weight of a large egg is between:一个大鸡蛋重量介于:
, q! q. [$ ^1 y- e3 u  _6 I9 \A:56g and 63g 56克和63克8 p9 K+ f. Q$ K" @7 z4 l- P

$ `/ D" ^- \7 P" m6 Q3 x3 P1 ]! Y66.Evaporated milk is a concentrated milk that is produced by removing
; O# a2 J" ?+ I2 n; C炼乳是一种浓缩牛奶 是去除什么做的
% |  T0 E2 t( A$ f4 b* LA:60% of the water 60%的水  q2 b1 J. N" t* R5 `, @% h7 @4 D: d/ b
4 Z+ ^) g# A8 t' w3 s
67.A method of cooking that transfers heat through a liquid or gas is:/ w1 u  s  H% ]
一种烹饪方法,通过转移液体或气体是:! I# B' q5 d6 w. L& }6 m
A:Convection 对流1 f; |) U7 I: }+ U3 `0 p
& L: g  `0 ~2 m, v7 u& \
68.The cooking of starches is known as  烹调的淀粉被称为/ Z  h8 e! p' f
A:Gelatinization 糊化; ^) k% O( t$ W# {+ A' {3 O1 H
# q$ P' C+ D- G) C) R3 j% B
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 B7 F# x3 Z5 }$ c# TA:Braising 烤
% d* ^: x7 L5 p% O! f8 n
& _6 J! [( {: L3 R70.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 c/ \8 O) s. I3 r. }A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( G: y8 ]9 y( U1 i
0 s: U9 x/ N( y; U7 ?; K
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! f% U4 U3 K! r: [& R* i
A:Fumet 原汁0 Y* V0 i! R0 t, N( I
7 h0 U# n# v" q9 A1 Q
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
" ^& \' n# v/ O3 H, W+ |& y! SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; B% Z1 Z" q8 t$ ?
; Z' \6 k3 B+ |. h7 ~: I9 g) u73.Which of the following is a principle not used in stock making?
1 w. K' _0 P2 ^下列哪一项不是用于制造高汤(低汤)的原则?
9 \( `7 f6 P* n* @; M. i8 p: X7 [A:Start the stock in hot water.开始在热水中操作: V1 R- l9 ?$ j5 }
6 K# {0 |2 w% I' B
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* V3 l6 A" {" C1 ~
A:Remouillage 法语熬汤
7 S1 X) M) g7 F4 Q3 Y7 }3 J6 T/ Chttp://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!
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, 2026-2-13 08:46 , Processed in 0.174043 second(s), 17 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