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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。$ g0 J. @8 }. x- X
" U5 |$ i$ E1 M
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。( _/ b0 c1 e, [) ^! N# x! R
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
. W6 }9 I$ D6 c( `* z: {* B" |1.Which of the following methods should be used to determine doneness in a New York steak?2 B; G% ^# o! s  a7 b; ^
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); T6 F( X1 a2 v8 m; S
A: pressure touch. 压力触摸, T3 ~& ?& w, m
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" X6 Z; Z3 Z, m+ Z$ @% {
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2 l- C$ N+ s/ I" j3 y! X# L3 t
A: acid  食用酸
# `" z) u" f/ ]! a( n3.Vegetables are major sources of which of the following nutrients?( q+ l4 d- Z# S- C% }% W/ |
蔬菜中包含的主要营养有哪些8 l. o, b0 J# A+ L0 ?1 P, g
A:vitamins and minerals. 维生素和矿物质。8 `9 W2 A) P  c
4.Cauliflower is commonly served with% i! }- @  b  B
花椰菜(菜花)最常见和那种酱汁搭配
3 |5 `/ @0 \( M+ d8 J& ?A:Mornay sauce. 奶油蛋黄沙司
9 F! ?+ P! e) i2 ]2 o9 s5.Which combinations of products are found in pie dough?
& V& N$ E" k5 q9 W9 A+ L) K& g下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ [! b) ^3 o' s0 SA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 p* ^  ?( o3 Z: v, d/ g
6The French term for mussels is 法国语青口(海红)叫什么
- v, L1 M& a/ I! qA:moules.法语青口,海红
$ B5 ^4 a. @3 e7 Z# `& f3 p+ z7 L6 l7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: q* k5 K% S6 {" X% T  N0 f
A:faintly fishy. 稍微有点似鱼味
. N. f$ W, j* l; q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 `% M, f: i5 X* ZA:2 days. 2天
- W1 w9 B9 t3 h* W! S6 s! S9.What are the principle ingredients in ratatouille? " F: o; L/ d9 h1 p5 h9 q7 a' k4 K
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% R" i* F4 E9 ?2 _" `  XA:Zucchini, eggplant, green peppers, onions and tomatoes
' L7 d+ w2 e7 i7 i# _4 @& F* b西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 ], p8 l- P, H' O  A" p10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; I. i4 V+ Y& I9 V; V- a8 M* EA:cook food in quantities that will be used up within 20 to 30 minutes.
% j' v. Y( W3 t大批量烹煮食物要在20到30分钟内/ F, l) e2 v8 k# t. L( j
11.What person has the authority to issue a Health Permit?* m/ q+ u& H) h# J+ X0 w; f) w
谁有资格颁发健康证(卫生证)。: K7 u( c; t1 X: F% t  }  Q
A:Medical Health Officer.* ?/ U% p9 u# W! W
医疗卫生官员。
) D/ p; W& L1 `3 g7 {2 h4 ~12.For what period of time is the health permit valid?/ ]9 }% l" ^( u1 [- c- h
健康证的有效时间是多久?
) o7 M" T: f9 y: gA:12 months.12个月
( R6 p+ }1 w( Q' f8 D6 k- T13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, C2 R% M/ H4 I0 m! u; V% o在食物和饮料准备区,通风系统换气的标准时什么
1 B+ Q# [, T3 G0 d3 `4 @! ?7 _% y2 G, qA:08 times each hour. 每小时8次( c) P4 B2 t3 u" d+ u& w) \
14。The minimum temperature for manual dishwashing in the wash sink is
3 p/ L9 ?% H8 q$ [+ ?手工洗碗,洗碗池的水温最低多少度?# L( D- w6 F" f. O/ t, t8 z9 i* U
A:110 degrees F (43 degrees C). 43度+ F7 F$ a+ }' V7 T9 z( f
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 q4 o7 G" l; t用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& {" ~# N7 X, |9 u+ Z' }+ Y( ^/ u
A:180 degrees F (82 degrees C).  82度
" H  P5 b8 z5 x/ i5 B16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 R& `1 u4 L- M6 o' |9 `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 i+ e/ F+ P: s) ]) I! ~5 ^# V7 vA:en papillote.  法语自己理解
/ c% s+ T" B# ^" D: ^7 D4 x! U7 A17。Wing or Club is considered a- {3 U' C/ [" Y0 \1 |5 ?$ _
翼和CLUB 被看做是一种...- \+ g6 I2 z  @
A:Bone- In Cut     带骨切
2 K2 K) i. ]) Q+ `18。New York is considered a   纽约牛扒被看做是一种
% R! x0 D$ k5 y8 u  r, W3 HA:Boneless Cut     无骨切
5 f; C3 k0 t* i/ q% V# }1 K) \19.In general, a court bouillon for freshwater fish will contain
! j3 E, j2 e7 o2 E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. U$ v$ J% Y' ]! ^% |
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' T* w+ |1 _* t和做海水鱼同样数量的调味料和香料7 _( d5 k2 ^" H+ z1 E+ a7 H+ d
20.Anise is very similar in flavor and appearance to9 F- |5 f2 P$ x# y8 \! w/ ~" g* e
八角和下面的那种原料有相同的味道* a: {, o+ w5 P* ~, ]' r$ s8 {
A:fennel  茴香/ d+ h) H; a8 u: F7 s0 ?% w$ }& u
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 k, h2 ?9 z; x) l7 P& h下面那种原料更像大葱且有平面的叶子$ O7 {! l! w" c5 O7 n4 f3 }# n2 Q
A LEEKS  似蒜葱 (这边人叫京葱)1 E2 ?8 V  x! N3 y  R- I7 D9 ^
22.Which of the following cutting shapes refers to a small dice
- W) K0 I* J/ E下面那种刀切形状指的是很小的粒(末)
- G" r7 r7 _$ r. @4 k5 S% z" vA:Brunoise. 法语: 粒或者末,先切丝在切成粒。# ]% n8 {1 `5 c' l
23.Oil is added to the water for boiling pasta in order to
" [$ C) Z" {8 K向煮沸的pasta (意大利空心粉 )中加油是为了+ I: Y  o% w8 A; Q
A:prevent the pasta from sticking and to minimize foaming action.* {0 }# ]% Y2 |, a
防止面条黏合并降低发泡。8 ^' `2 y3 _) K% ^0 H+ S
24.Which pasta dish features pine nuts and basil?
, q5 h+ Q9 ^* l. b! J6 _/ T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( k" C, h, Y' {! \5 W; D" lA:Pesto.一种绿色的意大利面酱 8 L$ q' q* d; N; v9 G
http://www.tianya.cn/techforum/content/96/563836.shtml( ]! @1 ~8 J6 P! k

2 d4 C0 k; m. W25.Which of the following is a spring vegetable similar to spinach?) G3 Y+ ]7 Q1 m  P- g8 x  }  N
下列哪项是一个春天的蔬菜类似于菠菜?
9 j) q  J) A0 h7 V" ZA:Sorrel. 酢浆草。
0 u5 z, b$ Z  x  `2 H% N: Lhttp://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:
2 |) z1 P/ _! e) o& R3 ^哪位厨师最早带来高水准浮夸的美食" W; n8 I% H+ b
AAntonin Carême 人名 安东尼·卡罗美
# o) m/ M3 O! S, \
# h) N2 {1 m1 [; @9 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 ]$ S6 m4 [* R  s5 y: F下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 Z; z8 R7 ^# M& H) a
A:Cast-iron stoves         壁炉: g' D# j7 B* h2 d# A* b
http://www.usstove.com/products.php?id=6; H. s! s1 d* Y9 Q4 u

# B3 ]* L, S( G2 o0 E28.The French term used to describe the roundsman, or swing cook, is:
6 r( _+ @/ }% ^, f) T0 f法国术语,用来描述roundsman,或摇摆厨师是:* g! W1 j, F0 t% v
A:Tournant   图尔南" s9 @1 h( B* {9 \, x# c. K" {

1 [" S- t5 I! p. v) h) r29.Another term for the wine steward is:- ^& g/ j+ P, r
葡萄酒侍酒师的另一个术语是:* W$ ?$ C% E9 m0 {' d3 C& k& F& P$ [
A: Sommelier 侍酒师
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, W- T7 t, e/ d1 e$ t, z30.Molds, yeasts and fungi are examples of a:
3 ~( Q8 S  |& w% S* b) ^霉菌,酵母菌和真菌是一个神马例子
7 T( A0 o6 j8 G0 S. s) J# k+ e) FA:Biological hazard 生物危害1 O9 \: c6 I( C  A2 Q

& F/ A% {+ [0 @7 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# v9 N% g# \5 y, d' w; U根据加拿大食品检验局,食品的危险温度区在多少之间:- a% A$ g( d7 _* A- J" \6 `) P
A:40° and 140°F (4–60°C)     4-60度. v. `2 X3 W2 t% L) a

4 b; _1 a! k0 l+ U6 p32.All bacteria need the following for survival:
1 e; ^7 t* F- ?所有细菌生存需要以下哪些内容:6 G; i+ V( M/ g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! G" k# j, y/ e& i4 p% C* s1 N- ?( b5 _  e$ C- ^6 v. w
33.Which of the following correctly represent critical control points in a HACCP system?( V+ ]! Y  A' _1 V0 c+ s4 P
以下哪项正确表示了HACCP体系的关键控制点?+ A" E+ `( t6 n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 r8 A4 `  q0 \3 \& |' V7 W食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 E7 W& [9 H, B, b9 ]$ C4 H$ j, g; Y+ J! X! V( z
34.Which of the following is not an example of a carbohydrate?- L3 m; N( k1 B# k
下列哪一个不是碳水化合物的例子?
3 c6 j4 F' k5 LA:Essential nutrients 必需的营养物质+ q0 `9 G& ]5 R" y: `' S
8 Q, q. G! t1 `5 M) [. `7 b+ ?7 H
35.The process by which a liquid fat is made solid is called:
; l8 w+ z' w& h液体脂肪做成固体这个过程叫什么
" ]( V& l- T3 \/ e4 k: jA:Hydrogenation  氢化
+ O& _2 X: X. E# _- ^( G/ V: j
# g8 M' i  _; b; T' L/ r, b) A36.Which of the following is not an example of a fat substitute?% R& g7 s5 c4 @8 u* ^, a
下列哪项不是脂肪替代品的一个例子5 y1 Y6 s: G1 U9 f3 w! s
A:Acesulfame K  安赛蜜K表2 b( _; S) P9 k" \# k
, p* A3 @8 W7 w
37.Health Canada requires that a product labelled "fat free" contain:
% f: _/ D! [7 M% S* I加拿大卫生部要求的产品标有“不含脂肪“包括:% W3 v" I6 O4 e
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% }' @3 R* z# R0 [% T

! b6 g' U' I) [% P38.Which of the following is not a problem associated with converting recipes?
! z/ }& j# h" `9 v9 c下列哪项是不相关联的转换配方问题?7 b/ Y4 B7 M; T9 D* i, s. d$ ]1 H
A:Unit cost 单位成本
) ]1 t" w4 N5 d
, v8 y! x; i3 a9 m, ^( W- E39.The condition or cost of an item as it is purchased from the supplier is called:
2 ]+ q' p3 m7 ^# Z! O# K! A从供应商采购的物品的品质或成本叫什么
; ], C  g8 w, c$ RA:As-purchased cost 购买的费用+ F, H! Z( K: _7 D
& }* C* R, X: |, D
40.The amount of stock necessary to cover operating needs between deliveries is known as:& v" @; m: z) n$ x9 w$ U
在新货到来之前用于日常所求的必要库存量叫什么6 q  i8 h  G" N# U: a2 \
A:Parstock 基本日常最低库存
# f; [& }6 J* E: a% E; E
. B0 d1 z+ `2 s41.Which of the following abbreviations is used to describe the proper rotation of stock?
& f6 ?+ x) h( B8 S/ X* x下面那个缩写是用来表明正常库存流程?
" u5 F( U$ C& T/ zA:FIFO=FIRST IN FIRST OUT 先进先出
6 n5 I8 J! h6 U3 n  p  Q
! Y/ h1 u7 o* j3 Y! C, _) [42.Which of the following knives is used to turn vegetables?9 J3 S& x0 I* S
下面的那把刀是用来打开蔬菜吗?  q' x8 R1 v; Z; Z. [" r( k4 {
A:Bird's beak knife   鸟嘴刀
: u: @8 T+ n  n4 ~  x. u, h( [7 m0 ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' S' P) E/ f* I. `( r" @

) V6 q( h  `% B" S43.What is an instant-read thermometer best used for?
, Y& [# O. }2 L& |% j) n7 R即时读温度计最好用于那方面?
" D! ~2 R- V, N' S$ KA:Checking the internal temperature of a roast 检查被考物品的内部温度' K$ z! ^& o2 i: |9 V) T) ]

+ W8 @2 c, Y- v0 M* ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 U" C5 y; y' a4 k1 Z8 A下列哪些金属材料受热均匀,通常用在铁板而且非常重2 f5 e* p; f; _1 S( e
A:Cast iron 铸铁3 W5 x3 q- [6 a4 n+ T( X, g9 I

3 \2 o. ^( p; C: H) \" V7 J! V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* ^3 f$ @+ j3 O% G3 b
哪件装备下面有一个可移动的碗和一个S形叶片?8 i, C+ [5 I$ _( C4 Q  O2 U% _
A:Food processor 食品加工机
) l; b9 q) Q  N' O9 Jhttp://www.google.com.hk/search? ... iw=1263&bih=572) i8 M9 H' K1 H$ F7 O

+ {0 `( z/ _4 D' Q3 y7 ~8 ?, s( y46.Which of the following is not a rule for knife safety?! b* w% O9 v- L0 h8 N. }' \
下列哪项不是用刀的安全规则?
4 d4 E; y  U4 HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& D! C3 y1 Q$ e
4 I+ T2 D* g8 c" m" L# X
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* ^  S% F% p1 i) ?/ `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 w* G. G0 G) k/ z( D
A:RondellES + J6 `0 }% \: C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' L: L3 {5 n  [1 `7 @
( D7 u8 b% q5 d+ @. H; ~( F48.Which of the following is a diced cut used to garnish soups?2 w7 j1 e% u5 l: s
下列哪项是切成小方块用于汤的装饰?& J% @  ]. v5 o0 }% l+ |- ~
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( ~/ H4 z6 J6 ^" N3 W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 _9 J* }5 [+ `% 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!!——
0 L/ ?( C  m" M# }1 L8 tA:Gaufrette
6 V% j) A9 F: xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" J) G! ^* P# |0 u5 H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 U( s" m+ h+ nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 a/ h0 [$ t# r( f
/ H$ |2 \  o/ _8 ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 _7 q( H) G8 P4 b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)
+ y, s9 D' w, }* }" WA:Cilantro 胡荽叶 香菜
9 O6 {8 J& j: O" n" Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 n4 N8 u0 ^- \7 r* o5 Z0 _2 [! P
1 E  `; X, r/ [- c60.Allspice is made from:) G" p1 F* c: I7 ~% ^: h8 c" e/ e
多香果,  多香果香料是什么7 l/ O% j6 D6 t7 I+ P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" L5 X; i* X6 a6 w' O  x/ qA:A dried berry 干浆果
, z3 ?7 O1 X8 l9 g+ }2 Y
/ y' k8 l) u" w9 R. k  ]61.Which of the following are used to make a sachet d'épices?
1 G1 P; o/ _; J2 H2 }# B下列哪些是用来做香包德épices?# ~$ V0 w& d9 V" h' }
http://www.sachetcatering.com/
1 w6 ^* e2 ]8 IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 A7 O7 Y8 s! ]. y& e, c4 W! h* [1 a( i; a/ {" v& \- n& ^7 _0 s  {; d
62.Which of the following condiments are not soy based?
" Y8 j; m+ K8 ]7 J- o$ h. p6 m下列哪项不是酱油调味品的?
# n" x% G# K5 p' Z9 S) b! B8 v0 wA:Wasabi 日本辣根# H' o* B6 @5 S5 q

- {5 Z3 A* M+ [/ j$ z* ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; ~9 d, A4 ^; }: R! o- `7 x1 R0 N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:
$ C& B) L3 X5 z; ^' h: fA:Pasteurization  巴氏杀菌/ Y3 s9 E; \; T

8 M; Z& T7 q5 ^* R1 \64.Which of the following steps is not the correct procedure for whipping egg whites?9 k8 M. k% U9 r' l1 ]4 O+ q6 A6 a; S  H
下列哪个步骤是不是正确的蛋清搅打程序?5 g. W  ^: W. B+ c7 t- U2 {
A:Allow to rest before use. 允许休息后方可使用。
4 z8 j8 n& e' r* A. G2 M& d
5 f  x% ~) ^* ]$ u9 M65.The weight of a large egg is between:一个大鸡蛋重量介于:
; k$ W) v5 `. T% t3 HA:56g and 63g 56克和63克1 P% k1 [3 U8 ?5 w1 J: ~4 q5 a
' J0 L4 p$ B1 Q7 }
66.Evaporated milk is a concentrated milk that is produced by removing6 I) r3 a$ d& D
炼乳是一种浓缩牛奶 是去除什么做的
& X8 A% [! ^  c8 hA:60% of the water 60%的水; W$ x/ B8 D) q7 f

: d+ y$ K# Z/ F; \  c3 e67.A method of cooking that transfers heat through a liquid or gas is:1 l( ~! E1 I1 S( P
一种烹饪方法,通过转移液体或气体是:
# O+ r/ G8 ]2 }: j# gA:Convection 对流
4 \" o' K2 F1 v' P$ N! z6 [/ A
. u$ `  ~9 S$ x% ~, m68.The cooking of starches is known as  烹调的淀粉被称为2 x6 w8 E# p9 P9 A# f+ L1 E+ m$ ~
A:Gelatinization 糊化
/ M( H) P; F- s
0 w8 S! r. @* R$ ~% S; S' y) r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: D, o! l4 J7 u+ u1 xA:Braising 烤
! N# d' }/ G2 x, p5 }9 N6 \
* E7 D/ w. q; U% H% n! J0 {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:. v" \$ ^* v. l+ h6 R$ K
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
9 d) n2 |% x$ a0 q- r& y9 M$ [4 D2 x% N! p4 L
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) A* a: |  K5 F& z7 A
A:Fumet 原汁+ r9 {6 x# a, o

2 c, n( Q* ]5 S0 f, e" e72.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% x$ v2 V5 C3 `* uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
- C$ f; P; @/ ?, t8 l+ x" V# ?
% p: h2 N8 L& j) b73.Which of the following is a principle not used in stock making?) _  q+ L$ Q/ D2 o; g# o5 j
下列哪一项不是用于制造高汤(低汤)的原则?' W' {  {4 `% ?& g5 v; `
A:Start the stock in hot water.开始在热水中操作$ v* |% x! _* K" R8 O

& z5 S  x# N. f9 q! ^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! Z% w  @/ K  o" M! e8 }  e
A:Remouillage 法语熬汤1 p, X* y- i. S3 W. l
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