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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。
( c, i/ y) r1 ~& b; Q/ h, e4 E3 `& V6 s# y3 U
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。. Z) t" u- H$ U% n5 z* x
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
( O3 I2 q) ^! w/ W. v- ~1.Which of the following methods should be used to determine doneness in a New York steak?+ x! a6 I0 |. ]+ J2 I
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)
( x* }5 b* _8 s5 @5 {& zA: pressure touch. 压力触摸
& Q8 s6 v6 N) F' _& O2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 l% V5 z* z3 [2 q7 ]5 l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
  c! s$ G& y( B: {# Y* TA: acid  食用酸" f/ z  L2 `" t4 N/ B0 E
3.Vegetables are major sources of which of the following nutrients?5 H5 }4 ?( [. i& ?( E
蔬菜中包含的主要营养有哪些
) i6 |4 y! X, [7 |A:vitamins and minerals. 维生素和矿物质。
0 U) T$ [4 r/ o8 v3 b: ^" q  T- @4.Cauliflower is commonly served with" U6 F% k/ g; A8 w# ^8 N
花椰菜(菜花)最常见和那种酱汁搭配
" N; z9 ]5 Q" E1 Q3 VA:Mornay sauce. 奶油蛋黄沙司# Y" a% `7 N, ?+ [: Y( q$ M5 @/ u
5.Which combinations of products are found in pie dough?
* g9 z( k% ^2 ]0 J- ]5 O下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% r$ n4 q; Q' v% f7 d  f: rA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 i% j! K8 L* _+ m$ t1 o7 \; K* [& {6 Z6The French term for mussels is 法国语青口(海红)叫什么+ r8 G2 a5 ^5 X
A:moules.法语青口,海红' B$ j' v5 F+ K6 q4 Y% g
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% \; o8 L8 a; X! G- n) p
A:faintly fishy. 稍微有点似鱼味
' p/ t. W7 E+ t8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 h+ p5 z6 W: n% D6 `9 @0 J5 P
A:2 days. 2天8 B& f, r5 Y( n  _9 p
9.What are the principle ingredients in ratatouille?   S2 E8 j! {2 P1 v
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: y  }% `3 _; Q3 P2 b) MA:Zucchini, eggplant, green peppers, onions and tomatoes% v& z8 A2 k/ M! l5 e( d2 Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 U1 Y% F2 w( D% K1 C) M10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) a6 q1 b* o( a- T6 S1 q$ z
A:cook food in quantities that will be used up within 20 to 30 minutes.
# B( @3 ?0 d% O: C) Y% T大批量烹煮食物要在20到30分钟内' _3 [2 m5 b  x9 ~; b' [; |' \
11.What person has the authority to issue a Health Permit?
% e, B" ~1 w! b  Z谁有资格颁发健康证(卫生证)。
9 y7 {. s; [2 J/ L& d/ v6 P: EA:Medical Health Officer./ Z9 L# M7 E2 m1 U; B4 O
医疗卫生官员。
( z0 Q. {  x# m2 v2 f12.For what period of time is the health permit valid?" o8 T  V: w" A4 {- b7 [/ v2 y" ?- ^
健康证的有效时间是多久?% G/ k# c. F0 {+ U: b' u
A:12 months.12个月
6 A) \2 W6 K( C& o* Q13.In the area where food and drink is prepared, the ventilation system must be able to change the air& h; c9 e9 `" a  k
在食物和饮料准备区,通风系统换气的标准时什么9 n/ y, l+ D6 W2 m
A:08 times each hour. 每小时8次
# V# `" [( Q8 j/ p14。The minimum temperature for manual dishwashing in the wash sink is
7 H6 s$ b) S* _7 |8 n9 p手工洗碗,洗碗池的水温最低多少度?
, g4 Y0 Q; P, c) D7 ?; s5 TA:110 degrees F (43 degrees C). 43度5 [, j+ z  ^3 R, f
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. b' Z2 r) Y+ V7 S; Q- s: \" }' i9 m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! s, v5 L& Y" ^8 O; Y
A:180 degrees F (82 degrees C).  82度7 T$ o0 N$ j/ i4 k! S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 A9 |% Z  V7 |5 {. H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)+ o' }8 D1 V; `" P# e- i, Z
A:en papillote.  法语自己理解  i! {$ N. o' \# V/ Q& ~# l1 Q; F7 s
17。Wing or Club is considered a
) A# }3 r2 T% f' M. L1 g翼和CLUB 被看做是一种...6 |8 F% j( U, m* s$ Z* M, \( ~+ @
A:Bone- In Cut     带骨切
; U: d* C4 ?- g18。New York is considered a   纽约牛扒被看做是一种+ H4 n' G" |7 r8 W
A:Boneless Cut     无骨切' R) M! S( P) e) t: D
19.In general, a court bouillon for freshwater fish will contain
9 O, p& H& V+ \" y1 f. P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* k/ X' E- s4 R0 j7 e
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- k1 p5 U( Z2 B8 a和做海水鱼同样数量的调味料和香料4 a* I0 b$ R3 Q# W1 ?
20.Anise is very similar in flavor and appearance to5 P* Q0 M$ ~) T2 h2 e
八角和下面的那种原料有相同的味道
  J8 o/ ^* i( ]A:fennel  茴香
* c* S& W3 P2 M21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 G' \7 c- q2 _" t, s0 L6 F
下面那种原料更像大葱且有平面的叶子5 S" m5 {9 T7 N# R" [
A LEEKS  似蒜葱 (这边人叫京葱)6 V5 P* |* I; y! A2 _6 f
22.Which of the following cutting shapes refers to a small dice
, ~9 Z7 [" j4 w* ^- M5 s下面那种刀切形状指的是很小的粒(末)
3 S5 H( j6 r8 J+ L' sA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ P8 `' S- L; d! F: V. m23.Oil is added to the water for boiling pasta in order to
, r5 W7 w2 Y- v. }% a% r向煮沸的pasta (意大利空心粉 )中加油是为了/ a" E6 H: i- l; R
A:prevent the pasta from sticking and to minimize foaming action.$ v: [. J( m2 Y
防止面条黏合并降低发泡。
  q. o% z' |4 ?) p) e2 E2 K24.Which pasta dish features pine nuts and basil?
* m; C+ F: m' q( ]下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 R; a/ N. Q! G9 K+ o' u2 j
A:Pesto.一种绿色的意大利面酱
; i, t4 w' g- \http://www.tianya.cn/techforum/content/96/563836.shtml  V) S+ Y4 w, y, L* W  J
7 c: G( r0 ?. e- Y. |/ l& ~+ X& O6 f
25.Which of the following is a spring vegetable similar to spinach?
2 L8 f& ~8 y. t4 V& D下列哪项是一个春天的蔬菜类似于菠菜?
/ g# ~; n8 B$ g' Y- r. k$ F7 IA:Sorrel. 酢浆草。
( |" {; a0 ]9 ^/ f4 yhttp://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:
1 a4 C% O9 |" U! f3 Q哪位厨师最早带来高水准浮夸的美食
6 W$ M4 D9 n5 C1 W4 f5 w: zAAntonin Carême 人名 安东尼·卡罗美3 M8 d/ f9 B9 i- w
6 S, D, l% t* {1 x' k
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( F0 v" x1 D5 j0 O下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  J, w) v, P; X9 Z" S* c2 {0 N
A:Cast-iron stoves         壁炉
. I6 n1 d1 p! D, t: E* ihttp://www.usstove.com/products.php?id=64 x" A: b& s' z+ z

) e- _% D7 u- J+ o/ O- Y28.The French term used to describe the roundsman, or swing cook, is:
! @6 W  W# Y' A9 g4 F0 Q法国术语,用来描述roundsman,或摇摆厨师是:
& N  w0 U+ ]1 h# Y" QA:Tournant   图尔南; A. W8 w: n3 ], y/ f# |7 V6 q+ r

/ Z8 ?# ]" d$ g2 D29.Another term for the wine steward is:
3 ~1 s( {1 C0 d( o葡萄酒侍酒师的另一个术语是:" _% D9 G! ~+ x  H4 l5 j
A: Sommelier 侍酒师6 @% `: i! O+ Q+ Z+ g

) x. l' t4 R" {5 x30.Molds, yeasts and fungi are examples of a:- S" c  x- W. ~& A8 q# G
霉菌,酵母菌和真菌是一个神马例子
' k7 l8 \1 D8 Q4 e, |) tA:Biological hazard 生物危害& R# y3 o$ w9 k. Z

2 s, j; e, d2 P  I# Q! c31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 y4 O% K* j' F; c; \' K
根据加拿大食品检验局,食品的危险温度区在多少之间:0 x$ {* d3 u: Q& a' w: M- W
A:40° and 140°F (4–60°C)     4-60度
* C9 d- I1 d2 ^: D4 D0 V* R* X: w& |9 I
32.All bacteria need the following for survival:
- S  t8 ~( |. Y. q所有细菌生存需要以下哪些内容:
+ b2 @1 t+ x. c* cA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) N$ T6 f1 }) R4 Z* o, z* @/ [9 j4 K. f3 \) M& r) ^
33.Which of the following correctly represent critical control points in a HACCP system?0 @$ {' }8 H, Y' i# T
以下哪项正确表示了HACCP体系的关键控制点?
% ?2 s9 ]) D+ Q8 E  t5 P( M8 eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - q: D: R: r1 @1 b( B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& e" r  v) {  U! X9 i8 a- `& p, r6 a( X
0 B7 d% y. I0 A3 V$ G' B34.Which of the following is not an example of a carbohydrate?& j" W- k0 ?. k
下列哪一个不是碳水化合物的例子?; b* J* l: y+ e5 R) G) Y) o
A:Essential nutrients 必需的营养物质
2 t: I  D, ]0 S$ c4 j! B7 s0 R; g. e+ X( D
35.The process by which a liquid fat is made solid is called:
! v+ T" u& t. z, U2 v9 _液体脂肪做成固体这个过程叫什么
/ m; e! x( J, R$ IA:Hydrogenation  氢化
0 M+ ~5 Z+ V4 v) y& I; ]2 x& M4 F3 f3 k3 _' {
36.Which of the following is not an example of a fat substitute?* K% F( J; e$ M. ~/ d9 r1 Z) d
下列哪项不是脂肪替代品的一个例子
; F$ y5 {4 J& q( iA:Acesulfame K  安赛蜜K表
6 r, m8 Q: f5 _! L9 Z( g* D
( Q9 c4 x1 A' g  ?: O! J0 k. B+ {37.Health Canada requires that a product labelled "fat free" contain:& f2 ]: D0 C) z  l1 s
加拿大卫生部要求的产品标有“不含脂肪“包括:
  _7 _6 L9 q, RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% [4 ?5 ?8 C  Z, r6 h+ z
* {; W3 Y& ?" C/ B9 _! s! d
38.Which of the following is not a problem associated with converting recipes?2 z$ Z/ A' \7 g* @
下列哪项是不相关联的转换配方问题?" j  e; W& H% \% P4 @
A:Unit cost 单位成本6 ?- B9 N; F9 d# c

$ i) A- O0 n; D+ J39.The condition or cost of an item as it is purchased from the supplier is called:
5 b9 o; C* H  j7 P" S# s# I从供应商采购的物品的品质或成本叫什么) n0 s! j- S. |6 @( s' }
A:As-purchased cost 购买的费用
: J% T# a" [/ Q* x/ ~1 k$ C2 Y! H4 L% s9 E6 Y0 F; ~- h4 Z" P/ d% d
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  i/ M+ s7 L# ?+ M& I在新货到来之前用于日常所求的必要库存量叫什么
( a# V- U# ]: h) \A:Parstock 基本日常最低库存8 N5 ~) H! d1 _( i; [0 {) r: o  \

) R) T0 a0 L/ j% g/ ?4 w8 t% X41.Which of the following abbreviations is used to describe the proper rotation of stock?" M* P8 t/ L2 c- y9 A
下面那个缩写是用来表明正常库存流程?+ K) [! \( Z* ^3 n; q) S) [) e
A:FIFO=FIRST IN FIRST OUT 先进先出6 p7 I' X5 ~3 V) c' w7 H2 Z

( I2 b( \% W5 H4 b$ I3 I42.Which of the following knives is used to turn vegetables?0 j6 L$ M  i' G1 i' H
下面的那把刀是用来打开蔬菜吗?: j2 R$ _! e* S# x2 }/ ~! L. c
A:Bird's beak knife   鸟嘴刀# T( J- o; z" i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. c) ^; q& Y( J/ j; _( ]
5 |) u4 Z8 i! l& C43.What is an instant-read thermometer best used for?
& ?$ x: t! s. M1 V9 Y即时读温度计最好用于那方面?
: W" `7 n. K! \( ?6 C: b* O) E( ~A:Checking the internal temperature of a roast 检查被考物品的内部温度
* V8 k: ]. S% e+ \( k
" k. g; d+ c/ y0 y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 f- k4 [8 A3 t下列哪些金属材料受热均匀,通常用在铁板而且非常重" r) ?( G( V, M/ N+ i
A:Cast iron 铸铁; Q  ?. `9 Q6 r" W+ V$ h1 M+ e! D
: r% `2 p" f3 N' H9 u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' c* f* R5 f: F6 a8 z) T哪件装备下面有一个可移动的碗和一个S形叶片?$ j1 S8 b" d% _& u
A:Food processor 食品加工机1 c( i  }9 i1 K4 d9 _
http://www.google.com.hk/search? ... iw=1263&bih=572
9 S. V5 @. T- \8 k7 X/ C  }- L. c6 K- z0 C9 s
46.Which of the following is not a rule for knife safety?- W3 |- i8 F  ]2 l0 Q
下列哪项不是用刀的安全规则?6 q1 f% `! U$ v+ o7 J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) [& |# k7 v6 o: v
! |8 \* a7 Z0 u1 f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ K& ~! q/ E/ h; u2 p1 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 a5 s- G  ?6 z1 ?+ i7 p8 [9 B& C
A:RondellES : R9 v5 s, ^! d% L8 z4 A' X# x% @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% x) p  s1 N3 L6 \( P  i8 V

& m( R& C2 d  ]& r8 m* K. `48.Which of the following is a diced cut used to garnish soups?6 ]- g8 _. d3 L! ^' [4 D
下列哪项是切成小方块用于汤的装饰?
: \9 g2 W1 O0 @" ?5 j, hA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: S. ]4 C, }0 p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% }) g% }% q6 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!!——
9 `$ _! s# s$ r; X) HA:Gaufrette 5 v( [& @" J& f, |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& ~7 @' ]/ z) t! j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 L$ w( i8 S# C& D2 f  \% zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! @- f6 L$ A! F9 l; G
( J- }/ v2 Z( g& s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" P, z/ I; M0 M2 [1 G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)
0 ]4 P2 m. _# g; x2 s! ^; j( ~; _9 RA:Cilantro 胡荽叶 香菜# t0 _) A- y8 P4 u5 [' g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 Y9 |) G. e( P

- [3 ~( M2 |' @% b8 [9 h60.Allspice is made from:* h8 G# J$ c1 q8 ~5 j
多香果,  多香果香料是什么/ N  |/ B3 u6 B( U7 K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 r* n0 `9 d0 r( }. n" B" m6 EA:A dried berry 干浆果
# r; I1 U: @& F! G% o% y
& }& r6 i* j0 @( C3 m/ T61.Which of the following are used to make a sachet d'épices?
0 ^6 \( @& V: e" Q" a下列哪些是用来做香包德épices?( @# r! T; D4 T. d* [& K1 W' s& i9 Z
http://www.sachetcatering.com/
2 D" f0 I( x5 B4 HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" B( ^; N0 e6 m3 f; K% d
$ S7 \1 K3 S. e; \% E6 ]62.Which of the following condiments are not soy based?. O" k$ {3 R/ J) ?* `0 C# g& r
下列哪项不是酱油调味品的?
. Z' e( i/ g7 S4 Q2 rA:Wasabi 日本辣根* H1 s& ^# U* l- Y

$ g. w) n% T; E5 R* [, N. j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. h3 R, j- }% i9 o/ S1 L2 w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:
- m' U) K. [' yA:Pasteurization  巴氏杀菌1 K- _. e+ d5 I$ y7 T6 }5 I. D
5 R) C* v, s6 L& d  b# E; S
64.Which of the following steps is not the correct procedure for whipping egg whites?" L3 p2 I& X  ]! z
下列哪个步骤是不是正确的蛋清搅打程序?
5 q* o8 s: h; n: b- rA:Allow to rest before use. 允许休息后方可使用。
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0 `$ f+ ~9 G" B  O4 Q/ v65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ g* u4 O1 w& J; i" m8 nA:56g and 63g 56克和63克3 P2 S$ W$ W0 j

! U+ c; z% N$ g2 A: @66.Evaporated milk is a concentrated milk that is produced by removing
- x1 N& E1 X' |8 m7 l  l2 w, `炼乳是一种浓缩牛奶 是去除什么做的% E# D6 W) I) f% Q. p; k: F
A:60% of the water 60%的水
5 S6 a% e+ i  t7 ~3 P0 E
$ R- ~, m: c& ^9 \9 h; r/ ^67.A method of cooking that transfers heat through a liquid or gas is:. ]7 a4 a) K6 L3 A- d9 _0 p
一种烹饪方法,通过转移液体或气体是:7 x% |2 `( x- F' u! f
A:Convection 对流
# U' [" e! x* s5 j' Q) B( n, i! O# y5 y; V2 `( a) ?
68.The cooking of starches is known as  烹调的淀粉被称为
7 b- ?, N: z7 M3 O& lA:Gelatinization 糊化6 \5 t0 A* u! P* ~* s& W% V9 C* a0 b' R

! v- o; R) h; L3 o1 m/ V. g! `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 r- w9 y' U! h& K3 d
A:Braising 烤$ w: l9 M3 R  k9 D! W
7 G: Y8 u' e- k6 l1 j6 S1 s. J1 }
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:% s0 h! e4 X/ w# [7 t+ t, a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  ^( k- b6 J+ H' L2 p% H
6 p8 {8 |: U& b$ u7 y: Y- F9 m
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5 a) ]5 U: m1 J1 C  x  Y% M- a; }
A:Fumet 原汁
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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+ b, p$ {# H% y  j9 O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
6 [: B9 C# B- {& Q& u下列哪一项不是用于制造高汤(低汤)的原则?$ F* k9 F2 M. n5 r
A:Start the stock in hot water.开始在热水中操作, Y: t7 w9 g1 y% a4 V! v

6 d6 i6 p0 w, r$ Y. }% ?, h74.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* a7 Z6 p$ N& u$ P, P1 I' n9 \
A:Remouillage 法语熬汤
& T% M$ l6 D/ R4 ehttp://www.haibao.cn/blog/post/176242.htm
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