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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 C5 y$ K; w; b  @8 ?

4 ?5 G) A3 B0 r) q4 g! O: o3 x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。
. [# R" x2 A1 N, t1 l) a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5 U9 I3 ]6 O6 @9 w
1.Which of the following methods should be used to determine doneness in a New York steak?
% E  s" k; S* ]5 f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)5 K% @% A' l; B/ p5 `
A: pressure touch. 压力触摸
" O5 V7 J! [! x: e- Y! }0 `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, V. @7 Y6 q/ h( v" U, _0 `1 k9 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
% R9 j: c' S5 c9 j  r$ fA: acid  食用酸
+ |7 B9 z! O- r0 ]& D6 ]! T9 @& l3.Vegetables are major sources of which of the following nutrients?8 m& K- E% ~1 ~8 R6 R& L
蔬菜中包含的主要营养有哪些
: f  K- ~9 i* b, F, }" BA:vitamins and minerals. 维生素和矿物质。1 f, _, ~  a. e- f9 l  l4 y) r4 j
4.Cauliflower is commonly served with% e2 o* W4 u0 |' Y
花椰菜(菜花)最常见和那种酱汁搭配: ]0 w  d( ~  N7 {9 j
A:Mornay sauce. 奶油蛋黄沙司( l/ q# ?3 q1 v: n
5.Which combinations of products are found in pie dough?, j. Q8 f& p' r8 p; x
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# Y2 _; Y/ s# X& `  LA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, c! f( }$ F; b3 g6The French term for mussels is 法国语青口(海红)叫什么
1 y9 N6 J2 d/ `8 U8 e8 j; HA:moules.法语青口,海红
+ a5 {# Q5 |3 ?0 R. y/ b4 Z/ E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
, T+ I% t0 ]0 FA:faintly fishy. 稍微有点似鱼味  C* N: a5 `& Y9 k/ W
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: h8 }, z# A& ZA:2 days. 2天
. J' i4 A+ n+ ]9.What are the principle ingredients in ratatouille?
8 M/ b7 X3 w4 \$ c+ q" `/ F9 M炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% Q# I3 ?& H6 p9 t! cA:Zucchini, eggplant, green peppers, onions and tomatoes
. @2 _6 A. ^2 E9 M) n' X西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). ~1 l% x! o" G& |% M! K
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 Q" Y  ^, Q; C) J3 ?" v7 `
A:cook food in quantities that will be used up within 20 to 30 minutes.# u- D7 _7 G. ~/ `# P: B; z
大批量烹煮食物要在20到30分钟内
6 a% I% F  Q9 e4 [9 [1 v11.What person has the authority to issue a Health Permit?
8 s0 [  y% C# `2 g2 N, `+ k谁有资格颁发健康证(卫生证)。$ k  S- {3 w( W
A:Medical Health Officer.8 `+ s9 U9 i# W
医疗卫生官员。+ i6 U$ S  a2 x& F0 ~  x* d
12.For what period of time is the health permit valid?% M6 U$ f- g7 T2 Y- {* j% S* O  W# N
健康证的有效时间是多久?" c  y7 E7 n8 p4 ^7 f3 o: t. k
A:12 months.12个月
0 k( M7 i! [( i7 G13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 j- f, L$ T, w5 b* b- m3 u2 Z在食物和饮料准备区,通风系统换气的标准时什么; D  R' P6 k0 ~( C1 M- b
A:08 times each hour. 每小时8次+ M2 B& \! g+ d
14。The minimum temperature for manual dishwashing in the wash sink is" \/ D$ ?: ~0 c% @
手工洗碗,洗碗池的水温最低多少度?
) \% N5 g; m) mA:110 degrees F (43 degrees C). 43度, W. Y# x& ^8 f. z" [# d9 m' K- Q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ f; O' G" b9 R& [用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ [% v6 a3 g& B% ]) [A:180 degrees F (82 degrees C).  82度
# \; q# a9 M1 ^7 a5 K% I16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, a$ O* w# X3 o* \3 D
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 H/ @& v- z# T; S/ cA:en papillote.  法语自己理解
5 c% ]  x3 P+ }0 S, P17。Wing or Club is considered a
8 S# F2 n' }7 s+ v. I) n翼和CLUB 被看做是一种...
8 [( g- {: Z) E0 T/ E$ s% U8 KA:Bone- In Cut     带骨切! m( r) _: P* `
18。New York is considered a   纽约牛扒被看做是一种9 |" S, o+ }  Q" Q( S/ V1 U6 j
A:Boneless Cut     无骨切
- ?3 B2 s6 b/ u, }4 B19.In general, a court bouillon for freshwater fish will contain1 d; N. x) v+ [2 E" z
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
1 U2 X5 e% V: R1 @0 W8 M5 h& mA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" L  f# R5 l8 h' U8 A和做海水鱼同样数量的调味料和香料' u6 N3 v2 {7 D2 t( D) ^
20.Anise is very similar in flavor and appearance to& F8 r* L! e, @" @3 j
八角和下面的那种原料有相同的味道& n0 V- ]" y4 \- B4 |8 a3 \
A:fennel  茴香$ [3 U) ]/ y6 O& @7 K; w
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
7 w9 b2 H/ ]( V& E下面那种原料更像大葱且有平面的叶子% V5 K1 ~, [7 u9 |: m1 ]5 c' l
A LEEKS  似蒜葱 (这边人叫京葱), ~, u' O0 `" D7 F
22.Which of the following cutting shapes refers to a small dice
! S! C% d5 N) V下面那种刀切形状指的是很小的粒(末)+ R/ Q; D9 C) R/ I  {+ n0 v9 |/ `' O
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 K7 c. Z  k2 }% [9 h
23.Oil is added to the water for boiling pasta in order to
2 c+ j9 A& _2 v" n9 r7 t向煮沸的pasta (意大利空心粉 )中加油是为了7 C/ g$ Y# B+ L
A:prevent the pasta from sticking and to minimize foaming action.
. L$ y: q- B. c8 P# m- h- G( ?+ f防止面条黏合并降低发泡。
/ K" [1 A& e: E4 r24.Which pasta dish features pine nuts and basil?& i5 U1 M: f9 a% E0 X; @" O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 s6 I7 n0 Y7 j, H  GA:Pesto.一种绿色的意大利面酱 4 R! h- o- k) H
http://www.tianya.cn/techforum/content/96/563836.shtml( p' z; |) P  _1 ]9 n

5 o8 ?1 G" L; S+ Z% |( D; T& x" ~25.Which of the following is a spring vegetable similar to spinach?% Y6 u, y9 Q' G- I' q& o. w' ]
下列哪项是一个春天的蔬菜类似于菠菜?) P  w' {  R# Y/ B; K7 o
A:Sorrel. 酢浆草。4 I9 C  }" [6 Y/ k
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:* i  E/ _9 Y$ n: U, g! H* j
哪位厨师最早带来高水准浮夸的美食
7 v4 _/ S8 p. M% ]! [- HAAntonin Carême 人名 安东尼·卡罗美) \4 W: f4 F+ A# A8 m4 V7 S

9 t% S2 F. |) m1 U% ]: s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, t1 i3 j4 l  X( R, b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ R' p4 c! z1 o5 K8 ?- _A:Cast-iron stoves         壁炉
, U  R; _9 {1 q1 Hhttp://www.usstove.com/products.php?id=6: H  M+ s  M) {( v! O1 j" J% v9 q2 o

( N; q% m. J8 `" h$ v+ Z28.The French term used to describe the roundsman, or swing cook, is:
; a0 t/ p7 J1 B* X4 U法国术语,用来描述roundsman,或摇摆厨师是:8 ?- D& m5 D" J; [
A:Tournant   图尔南
- @! |# u: Q9 ]' R& W8 R4 H. o: [& ?9 w- L, J# Z
29.Another term for the wine steward is:
) n7 K- N! U* H( G$ [; T葡萄酒侍酒师的另一个术语是:
1 H% q  N. z: vA: Sommelier 侍酒师$ S; t8 m. F5 {

) T6 e- y) S1 T2 H  P30.Molds, yeasts and fungi are examples of a:
( e2 }" G5 _& z0 l" C5 `0 d9 T霉菌,酵母菌和真菌是一个神马例子) Z8 \4 Q0 P9 `8 V
A:Biological hazard 生物危害
% z) u. z2 q5 z# V( x4 T3 s) k4 r- v% V0 l! a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, i8 a0 }! L3 A; w
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ y1 j/ Z  K+ Y: B5 I6 ?! HA:40° and 140°F (4–60°C)     4-60度% ?, z2 R# `; O/ _0 P) l8 M

9 v: M5 L, [4 i32.All bacteria need the following for survival:
0 f1 G/ c' ^( b所有细菌生存需要以下哪些内容:& z  n1 s, [4 S
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- p/ P+ z% u; O5 C+ P
6 Z" F+ d! A$ p$ K3 k/ |33.Which of the following correctly represent critical control points in a HACCP system?2 j1 w$ x( y6 j# r
以下哪项正确表示了HACCP体系的关键控制点?5 s1 x0 |0 [& C  o* C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! g* _. J7 O- U& @食谱,接收,储存,准备,烹饪,保温,冷却,再加热" b0 e! v( d/ }+ B( p
: Y5 h/ t! q2 e+ K# N# T5 d. l3 b
34.Which of the following is not an example of a carbohydrate?- m2 Q9 u' K( ~8 W8 m- r3 m3 v
下列哪一个不是碳水化合物的例子?0 g# ~5 e3 O8 J
A:Essential nutrients 必需的营养物质
8 Z2 E1 n* p$ `! O6 N: U" t/ l; S9 q! k0 j, D/ _, H0 u
35.The process by which a liquid fat is made solid is called:
% D/ [( M& b3 H0 W" Q, k液体脂肪做成固体这个过程叫什么% B0 _. T' k8 R/ Z1 d) X
A:Hydrogenation  氢化% p7 h, }2 g! e* V4 \6 V) w+ v
: w7 Q' C: O+ U) l% E( i0 @7 w
36.Which of the following is not an example of a fat substitute?
" x' g, e5 z0 r下列哪项不是脂肪替代品的一个例子
6 P; }! q0 V, `3 T  a% yA:Acesulfame K  安赛蜜K表
8 m! D* E5 x/ t$ c3 |4 j( x8 m% M) |3 F/ w5 x
37.Health Canada requires that a product labelled "fat free" contain:5 Y4 M8 Z9 {* [8 B
加拿大卫生部要求的产品标有“不含脂肪“包括:4 \% w$ O2 C; B6 m7 a+ J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 f8 C! G8 v- O/ j) `: X0 u9 r. t3 f0 W
38.Which of the following is not a problem associated with converting recipes?" F$ w+ |7 L" L& ]" q3 G6 |
下列哪项是不相关联的转换配方问题?
) j  H* y' ~, a( q' }% AA:Unit cost 单位成本
8 S, V+ b7 c# Y# n  B7 l2 Y
: B8 a! J5 x8 G0 w39.The condition or cost of an item as it is purchased from the supplier is called:
8 M' z9 k) C0 n! @从供应商采购的物品的品质或成本叫什么, t$ T5 c& ?0 z3 A3 I$ w
A:As-purchased cost 购买的费用
8 V, F  G. i6 l7 @# n
! ?4 {: n" k: L: i0 [40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 N( r5 M( F! n: U在新货到来之前用于日常所求的必要库存量叫什么2 Q, s% i2 X9 J
A:Parstock 基本日常最低库存+ D/ m$ U6 J5 G& \1 F, ?1 G
$ g4 f) I. _0 ]; U1 O
41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ {- z; ], O9 p" b* c% p0 `; X下面那个缩写是用来表明正常库存流程?2 c+ y2 X# z. q+ Q% x5 e1 ~0 w
A:FIFO=FIRST IN FIRST OUT 先进先出  y; ~, E# |' N( `3 ]+ E

$ }. M; @5 b' C7 n! C/ c42.Which of the following knives is used to turn vegetables?
6 |. }$ p% G9 \7 r: |* e3 V下面的那把刀是用来打开蔬菜吗?
" }* j/ i1 @$ |3 `' K; s* EA:Bird's beak knife   鸟嘴刀3 e/ t) ?/ R* \4 S% G) q8 o4 k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  B  o, q' R3 W4 p. }( `- y: Q& z. {- h% @5 C/ W4 L1 M; t
43.What is an instant-read thermometer best used for?
' n7 i- W0 P6 ?- _! [! |即时读温度计最好用于那方面?
' T+ A) v' D1 v% O  ]A:Checking the internal temperature of a roast 检查被考物品的内部温度
- _" U& Z, P- \& L. g7 y" K4 k8 J
2 M* l$ K0 p' A" x0 m, x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; I, N3 c& Y& K4 ~# x
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 Y3 W1 U8 W, S0 u3 `& P
A:Cast iron 铸铁5 L3 y+ E! l: M! C0 C! }( U$ r' \
6 q0 T, I6 K8 p7 A2 t
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* u' I4 Z/ J$ Y5 }5 j0 D6 z
哪件装备下面有一个可移动的碗和一个S形叶片?
% j0 `* {0 M* GA:Food processor 食品加工机
$ \* `: K, r' K/ @+ Lhttp://www.google.com.hk/search? ... iw=1263&bih=5725 F( t' k! K: l, A" t) G6 l
$ O: k. F$ `. K7 g
46.Which of the following is not a rule for knife safety?# Y3 Z4 {/ o1 b! Q! ?9 W
下列哪项不是用刀的安全规则?2 }3 z% Z; k$ r/ x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: ^% P# v+ t1 K4 D# k# V
; S# ?0 k$ C% Z1 Q4 i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 i( e) k4 ^6 y) E
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( F, ]3 F* J- g& o: P2 s
A:RondellES
+ i& r: @% x3 W& n, R2 m8 a7 e. Ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% g& z- A$ o* l5 K+ f- [1 i* x
5 m" J5 H) k% T. ^# {6 k48.Which of the following is a diced cut used to garnish soups?) ~; ~9 y7 ^$ A( T( f) s
下列哪项是切成小方块用于汤的装饰?$ j% d2 B, Q! K9 Q0 D( T$ r* m9 t- }
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 P5 f0 i! H6 N0 x/ D3 e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 r" g. q: D. Z8 x: S- f& e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 }7 x7 c4 q3 x$ m+ r2 {A:Gaufrette
8 s% _0 p4 @( _+ |! Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& ?5 e* E  J! fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# G4 x' e7 a: T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 N' \2 M9 a9 r, d1 t7 I

+ m+ Q7 p. S& V. x5 U2 U9 i4 t; |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- g! r0 G! b5 [: s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)
: {+ M' \8 ?  B1 \" N) |' HA:Cilantro 胡荽叶 香菜
4 T* J# O5 D8 S* n% y# @9 R9 yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 h, `( [8 c1 c- |9 v, O' Z2 A1 Y  w& e3 v
60.Allspice is made from:
0 K% V1 ]8 q5 l, b) M$ }9 q" E 多香果,  多香果香料是什么0 q4 k2 y$ K6 H1 {% f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& M7 r! U6 ?% \A:A dried berry 干浆果0 i% o$ n8 Y4 u" m* L  Q; z, O) V

/ Q8 u8 [4 O- `  `0 a( J61.Which of the following are used to make a sachet d'épices?
+ U5 P' z6 @/ F* a5 Y& Q9 U下列哪些是用来做香包德épices?# ^4 o+ T  T9 k1 i
http://www.sachetcatering.com/
8 z' W- C  r4 M) Z, c& [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ m4 m! A; B0 S# z
9 X4 W. `: Q5 O; y, \
62.Which of the following condiments are not soy based?6 f$ b( x5 X7 U4 _5 [
下列哪项不是酱油调味品的?
# H6 F. B+ ^3 g' b( ?0 N6 m' D+ ]A:Wasabi 日本辣根
# x5 g$ Z- |" D* ~) ~! j* F2 Y( y. m# H
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 r+ F' e4 t7 O+ p, c2 y4 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:' U: N$ ?- _1 C4 T$ f4 H
A:Pasteurization  巴氏杀菌
, U' S1 C* {7 `4 ]% ?/ U3 I7 {3 o( q
/ G4 O1 d% }7 {64.Which of the following steps is not the correct procedure for whipping egg whites?
8 e$ m1 X+ |& I: K  |7 O" t0 t( d下列哪个步骤是不是正确的蛋清搅打程序?- t2 g, P: j; g+ V' f$ P2 o
A:Allow to rest before use. 允许休息后方可使用。8 [* p  Z7 f# m

% X% P5 \4 Q0 G7 [: j65.The weight of a large egg is between:一个大鸡蛋重量介于:  B( f, G  k" A
A:56g and 63g 56克和63克& N) v+ Y5 G8 p+ q
: W) J& G0 ]$ G. W# N/ J3 c) Y
66.Evaporated milk is a concentrated milk that is produced by removing
* M' k- O' G) Q7 \% j  s炼乳是一种浓缩牛奶 是去除什么做的
: E( u- i8 R9 r* q5 H! xA:60% of the water 60%的水
+ O) I5 o/ o: r8 p- u8 y; ^& w  u: L( ]4 e4 o
67.A method of cooking that transfers heat through a liquid or gas is:# f2 f, @# J( O  q: R* O
一种烹饪方法,通过转移液体或气体是:$ k  U" |  j" a% b8 J0 B/ z* P
A:Convection 对流4 `- \1 L; D1 w

8 E" M! Z: F) @0 W; j' S- `68.The cooking of starches is known as  烹调的淀粉被称为. ~/ H4 u: ^/ {) w9 c( Q  U
A:Gelatinization 糊化; s& S" S# Y  u0 x+ A

6 |+ o. p4 f. P0 d0 B: z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" Q! J& e" Z) |. [9 [& }) bA:Braising 烤
$ i* z" g- w" |9 h" y  K( D. a+ X4 G0 W$ }$ C5 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:/ ^; r( H6 d5 p% _6 w
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ h$ H3 s$ S# f: T( L7 G4 I& t" i

( {9 u; f5 ?$ W5 q0 H71.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
0 L1 g0 Y- z7 E; |) TA:Fumet 原汁! y  e* s/ I8 K/ ^6 k3 X

4 }2 ^" M: ?# h/ K6 P2 }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9 r4 V9 Z3 k  O# p- D: @8 J9 W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 V( j6 s6 D) v* ]5 I
% o4 H/ @9 e3 N+ @8 S73.Which of the following is a principle not used in stock making?; D9 Y4 M7 b; [& q' l: i
下列哪一项不是用于制造高汤(低汤)的原则?, c/ i, q  @# J/ B/ m1 c9 s
A:Start the stock in hot water.开始在热水中操作7 m% K) S# G4 s6 [1 H! X

9 w2 }* _# m) s# O74.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0 r6 ?. |4 Q. ]. R
A:Remouillage 法语熬汤: ~; K, ?4 ?/ V1 Y5 I& }
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