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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。
3 U& k3 t( X  |/ ^2 j  e0 X5 |% G* H4 D
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。
4 v# X- ^: y+ A# K5 c& C, 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
+ k2 S; H6 g" M" W1.Which of the following methods should be used to determine doneness in a New York steak?* n) x7 a& i0 ]; @. w, 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)
0 ^) a( }3 z' SA: pressure touch. 压力触摸4 z/ f7 e8 I$ [9 n9 E. k
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! j% t6 z5 p/ y0 c( l$ W% 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% G0 F1 ~1 z& X. M
A: acid  食用酸$ l# E3 @$ q' x' _0 H
3.Vegetables are major sources of which of the following nutrients?# p1 o" E* U: Y( B+ E$ G6 Z
蔬菜中包含的主要营养有哪些7 s! C! b- \. `4 u3 |/ u
A:vitamins and minerals. 维生素和矿物质。
8 d- a6 y8 U( g* `( A4.Cauliflower is commonly served with
4 D6 }5 |/ \2 D1 x% z9 t花椰菜(菜花)最常见和那种酱汁搭配4 |; R7 h# q( ?- Y; z5 o
A:Mornay sauce. 奶油蛋黄沙司6 l- F+ F, |- t" N9 x
5.Which combinations of products are found in pie dough?
$ M! M$ a4 `- \" p  D, P下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)' ?' N7 ]: w; R0 H$ @* t+ B# A
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, O/ L' [% G9 b$ U$ \& j8 j5 f
6The French term for mussels is 法国语青口(海红)叫什么
1 r& P& f- c5 f  a5 b* c5 kA:moules.法语青口,海红( |6 a1 r2 I1 v2 M; C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. x; b2 G* j2 d: f3 p% y9 WA:faintly fishy. 稍微有点似鱼味0 j! D; }" _. g% b) M$ i# O# k4 o
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; M. C0 w$ G( QA:2 days. 2天
* t; n" `5 Y% w& ~6 ^( ^2 T9.What are the principle ingredients in ratatouille?   v( j; d% P' s# H, G
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 [% E1 s3 l6 M* g" u- b
A:Zucchini, eggplant, green peppers, onions and tomatoes
/ t' m! L9 Q0 a5 T; F西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 x  K) m9 G% K; `
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. b$ Z% {0 R, F8 r% T, V4 H
A:cook food in quantities that will be used up within 20 to 30 minutes.5 e6 J" J0 T4 o& u3 M5 Z* O$ w
大批量烹煮食物要在20到30分钟内/ C: E3 l& U, U& _! Q
11.What person has the authority to issue a Health Permit?
0 H$ d1 _5 {  I, Y+ V5 c谁有资格颁发健康证(卫生证)。' q5 B7 O2 G3 f' u4 ^
A:Medical Health Officer.
: w4 V2 }4 \, ]医疗卫生官员。
7 H5 S& v9 X! y- A9 R% k12.For what period of time is the health permit valid?4 f8 g& f/ Q, I' W6 W; r6 L
健康证的有效时间是多久?: A) n; h! T3 t3 l6 F
A:12 months.12个月- |4 l* j) C* q  A
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& i# i0 d- Q5 u4 p8 F
在食物和饮料准备区,通风系统换气的标准时什么! N$ @/ u3 l* K4 F
A:08 times each hour. 每小时8次
; T  q: B1 W6 j- V9 X14。The minimum temperature for manual dishwashing in the wash sink is) I( n3 n) t2 k( ~/ E
手工洗碗,洗碗池的水温最低多少度?
9 u% G6 B* [- e  fA:110 degrees F (43 degrees C). 43度
% k" _( g8 a: Q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; W, f$ @5 X7 W. W  x
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 B/ f# R3 h" `" vA:180 degrees F (82 degrees C).  82度
7 J/ m7 l% v, m: S# a16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! ~) B: F) k6 w用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 ^5 d( h0 U* `4 C* |6 T/ zA:en papillote.  法语自己理解4 }2 ^8 G% K2 K# z$ g8 I& V1 N6 T
17。Wing or Club is considered a6 c0 a9 e' t1 d; v
翼和CLUB 被看做是一种...
) m6 N3 T4 ^1 KA:Bone- In Cut     带骨切
  \% s7 v/ a4 G  g18。New York is considered a   纽约牛扒被看做是一种5 T7 I' A6 c& G5 W
A:Boneless Cut     无骨切7 A/ r( w3 }2 W, D
19.In general, a court bouillon for freshwater fish will contain1 ?8 ^+ l" Z) m9 F( o* z! r9 ?
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
  f# S; \8 ~) K; U% H' fA:the same amount of seasonings and herbs as a bouillon for saltwater fish.- t% S1 w9 X+ `" }) |& J+ ~1 g
和做海水鱼同样数量的调味料和香料, N$ l9 h. V* |" b
20.Anise is very similar in flavor and appearance to
$ [, |3 j6 b& J+ T八角和下面的那种原料有相同的味道
" Q2 w4 D) o; \6 G. y. L& r, JA:fennel  茴香
. {; q  g4 v, [9 E! P2 E: z' H21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. S2 N3 M% y2 X7 o; B
下面那种原料更像大葱且有平面的叶子4 X1 c& c4 q; I( o# {
A LEEKS  似蒜葱 (这边人叫京葱)1 R8 [" V5 V2 n6 Q4 V1 M4 ^9 ]
22.Which of the following cutting shapes refers to a small dice
6 _5 \, G2 U; g下面那种刀切形状指的是很小的粒(末)
5 ]1 Z; V2 t$ g* t1 K- v+ J; x' iA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# D* R! s0 ~; s8 S5 u) `/ N23.Oil is added to the water for boiling pasta in order to5 v$ |  Z9 r. @4 H; H
向煮沸的pasta (意大利空心粉 )中加油是为了
$ }+ o. u: X, X+ _0 @A:prevent the pasta from sticking and to minimize foaming action.
) D% r& ], c0 @1 ^防止面条黏合并降低发泡。: ]5 i7 X  O1 e; ^" x3 L7 o. l6 H/ E
24.Which pasta dish features pine nuts and basil?! G" [. P5 h  h/ ]. R; t1 c
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- X6 {6 ^8 v$ f3 T
A:Pesto.一种绿色的意大利面酱
# s# }5 U2 X' I! b9 W4 F6 ?: whttp://www.tianya.cn/techforum/content/96/563836.shtml
6 F1 p  h* W: q8 M# _
$ p2 ~* n" D3 [; }& b+ k- t25.Which of the following is a spring vegetable similar to spinach?! ]4 ?1 Q; w  @' x' Y# j3 t
下列哪项是一个春天的蔬菜类似于菠菜?  [% `, F# @/ j9 E; ^5 N5 ~
A:Sorrel. 酢浆草。
& |" U; v& e4 T7 {9 xhttp://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?
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:
7 [' p, C6 A) Y哪位厨师最早带来高水准浮夸的美食
; _* A: v3 X$ T" w0 iAAntonin Carême 人名 安东尼·卡罗美
% K0 y2 r2 f, Q( E# {0 a( x1 m. t" U3 W, K+ U2 f/ r) K
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! d: F. B1 P7 z+ U0 L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: D1 n* c* h; f5 r% M" J! s% V
A:Cast-iron stoves         壁炉
8 R1 f! c# q9 ?# k3 ^' V+ khttp://www.usstove.com/products.php?id=6) }7 V( T2 R0 B, l

& c, D% m3 y4 p, Y28.The French term used to describe the roundsman, or swing cook, is:" ~; |; v& ?$ H6 C5 z9 C
法国术语,用来描述roundsman,或摇摆厨师是:% K' K6 k6 W0 k3 a! m; X
A:Tournant   图尔南, ~% b6 i3 Y2 d5 O
" Z* B( y" }  A0 G0 {: A" ~
29.Another term for the wine steward is:
7 K% X* a2 `5 W% r葡萄酒侍酒师的另一个术语是:
5 ~# Q# m8 V; z. F8 J- s9 ?' VA: Sommelier 侍酒师, [8 k/ m' R2 ]9 }1 k- r

" W+ Z1 [* \; P7 @: ~! l30.Molds, yeasts and fungi are examples of a:
% i) s3 Y( }2 {7 Z6 Z/ ?6 A霉菌,酵母菌和真菌是一个神马例子
. x2 H: I, ]3 U3 Q/ nA:Biological hazard 生物危害4 B& r: T; d# g7 ^( M2 i
1 G; M" R+ j& a* h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 E6 j, P1 K" U( H( m" s根据加拿大食品检验局,食品的危险温度区在多少之间:
1 J( v; s3 [. B& l8 Q- g+ FA:40° and 140°F (4–60°C)     4-60度
: b3 {$ k4 F! P8 q! C; a' K$ x& `% d# H  _
32.All bacteria need the following for survival:. Q' J, O  U! M# G7 F8 D5 N
所有细菌生存需要以下哪些内容:9 i' d% S/ m! _; ]9 m' o
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* b. V" P  ^0 N2 U5 t- t# g" Y7 k6 Q5 n) A$ H* V
33.Which of the following correctly represent critical control points in a HACCP system?
0 {  B0 k4 h  s) u) ^以下哪项正确表示了HACCP体系的关键控制点?
- J6 P) C* b/ IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 f* T+ D+ h9 o- e+ T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 P0 p7 P" Y7 C1 P0 s* ~
5 i' k4 A$ T/ @6 L. H+ p, Y
34.Which of the following is not an example of a carbohydrate?8 u: J' W4 A1 O2 V  w# W. K
下列哪一个不是碳水化合物的例子?
( k( [6 z+ ~$ hA:Essential nutrients 必需的营养物质
2 ~2 \  F' Y/ \2 W& X
* ~& [4 k. U  x5 Q35.The process by which a liquid fat is made solid is called:
& h8 H4 Q; S7 C/ S- N% q9 E液体脂肪做成固体这个过程叫什么$ f9 @+ [7 ^# t5 W# f5 N
A:Hydrogenation  氢化
- V! J: R4 A$ D* Z" e& I. s, Y0 z! E% [" X0 Y8 d0 Q
36.Which of the following is not an example of a fat substitute?9 R7 z" p6 X& G) A
下列哪项不是脂肪替代品的一个例子3 `# g, _2 W6 s. j  U
A:Acesulfame K  安赛蜜K表- k$ U4 g$ D' }0 v% [6 D2 ~
! o6 s/ u' Q0 n- b
37.Health Canada requires that a product labelled "fat free" contain:( q( Q8 _' ~& p) l1 D3 N
加拿大卫生部要求的产品标有“不含脂肪“包括:
& ^- O3 c* J$ K7 b' K  yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( ^# s2 p* o- |# R" M/ x7 @+ n1 t- V
) U# R+ H. w' F3 t7 \  e; `
38.Which of the following is not a problem associated with converting recipes?
% I& Y  P% d  p  _/ [. v- K- g下列哪项是不相关联的转换配方问题?
2 k; t0 R& N7 J% _" |A:Unit cost 单位成本0 n: _% M" q, Z2 {8 l  A2 Z

* W' x) e' N" B3 Z7 L! j$ K39.The condition or cost of an item as it is purchased from the supplier is called:
: a) m' u6 g. j! H# I* n从供应商采购的物品的品质或成本叫什么4 ]& ?9 Z0 u* f8 ^
A:As-purchased cost 购买的费用3 P1 u$ ]7 a) M# o$ T! x
3 b3 c- h8 V$ }% r8 E$ P0 K* l
40.The amount of stock necessary to cover operating needs between deliveries is known as:* c) b9 w# o5 _1 c! G( L  @
在新货到来之前用于日常所求的必要库存量叫什么
- ^# ?8 p1 X2 S( p; pA:Parstock 基本日常最低库存
8 y& d5 p; f8 S; |! u4 z; ]: P
; N7 _$ i$ I* p. Q  k: [( h41.Which of the following abbreviations is used to describe the proper rotation of stock?
. |" M) L1 U9 \5 @; E下面那个缩写是用来表明正常库存流程?- Q; W8 z/ L+ A/ E
A:FIFO=FIRST IN FIRST OUT 先进先出
5 d7 d( [4 V; b0 n% b1 D4 e6 w' F* u$ @/ L
42.Which of the following knives is used to turn vegetables?
2 N  I* ?4 K- q9 ~) o# L, {( i* l下面的那把刀是用来打开蔬菜吗?
/ k3 k/ F* ~3 Q" M3 WA:Bird's beak knife   鸟嘴刀
8 s# }& E7 |1 z, ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 p! `4 L# e% {. N5 f
  g6 l9 G2 J* N8 e& K- J43.What is an instant-read thermometer best used for?6 l- X, f% `" t  k5 k
即时读温度计最好用于那方面?
0 o$ a2 p7 i% I/ LA:Checking the internal temperature of a roast 检查被考物品的内部温度# l- P! F. S2 L5 ^2 W$ e

9 N9 t$ Q3 t7 _) ~/ [% d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* W3 P; ^% Z6 a) Y5 `: d- A; V
下列哪些金属材料受热均匀,通常用在铁板而且非常重: E# h# P% z& A2 j' `5 w
A:Cast iron 铸铁
% c) G6 \& A8 O9 l" Y! }* j' V, [, u. Y! {1 p" x9 g4 R
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 Y* c2 J8 f* t$ g: s8 C哪件装备下面有一个可移动的碗和一个S形叶片?
5 Z. K7 L! x# @3 K. UA:Food processor 食品加工机; a5 }* `0 X! H5 N- k. L: h0 h5 }
http://www.google.com.hk/search? ... iw=1263&bih=5727 Y3 T8 g" }9 w

' s( k" r% g( T- {3 L, W46.Which of the following is not a rule for knife safety?
1 s. H) Z0 o0 }5 V. Q5 G下列哪项不是用刀的安全规则?! s  v3 g1 {0 \: q, ~" Y5 H$ l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. O. _  B% t* O; ?% B
1 @4 i- E) J2 {6 p* h( h- D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ A& A) M0 g. P/ d2 G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, b$ {' O! @+ [' x! R  U9 [( C$ ?" QA:RondellES / I# D; a, v! c8 q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?; R% O: J# u8 `0 _- E0 R6 X; F
下列哪项是切成小方块用于汤的装饰?
' q  i- n9 O& hA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 L! ~1 w8 D- j/ J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! h" \, L: v  a
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!!——
8 h) c4 ]& E$ W: z4 BA:Gaufrette
. e" G8 ?8 e( ]! c: S( Z  I: Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. \2 k8 a, i% Y% Y: j( N) c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 ]4 f0 y6 Z% Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! d. w2 b$ Q1 z4 B

2 i9 Z& z% C; T# L( N3 C50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. T/ [( _; D3 `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)( Z* \! \9 U' y( ^0 _5 d
A:Cilantro 胡荽叶 香菜
% o, N" T+ G' Q- dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ X9 `8 @, c) P5 i) l
4 s; g  y+ k8 {0 O+ u( w60.Allspice is made from:0 N9 M! x& Z/ a7 S' p; u
多香果,  多香果香料是什么$ E: G9 n! a; N( H0 B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: C) q7 ?( ]1 l5 q7 K
A:A dried berry 干浆果9 |' H0 N! X# p0 d

! ~  K) w/ V. n$ c' k% S5 A61.Which of the following are used to make a sachet d'épices?4 b- ?* h* w4 |- n
下列哪些是用来做香包德épices?  z* W$ k  s' e" F$ }
http://www.sachetcatering.com// R3 I) T% G) Z' |+ H$ `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
% ~: t# z  C6 z+ |
/ Y* q2 U* z( c2 c. ^$ v9 W3 l62.Which of the following condiments are not soy based?% t  X" x% P' \8 @6 Y
下列哪项不是酱油调味品的?' L1 B9 M( u/ z& y
A:Wasabi 日本辣根+ g# T' p+ x0 |. |, `
/ e" H* S, x. C0 Q! z  e8 [
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# u) i/ a% A8 f4 L3 h- Z# f
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:
7 h. W- e8 ]& g$ e2 z6 u1 s4 W% WA:Pasteurization  巴氏杀菌
" U, G9 B8 D+ O) n6 V+ ]
: ?: j# @& B2 y! b9 P; U4 p% F% ]64.Which of the following steps is not the correct procedure for whipping egg whites?$ r: P0 g( S9 z- o
下列哪个步骤是不是正确的蛋清搅打程序?: M9 e! ~% g- y$ D6 G. z% E3 R
A:Allow to rest before use. 允许休息后方可使用。
. V7 V7 v5 a/ o. X2 q# n, h8 R
$ U6 e* o  N7 K# ?65.The weight of a large egg is between:一个大鸡蛋重量介于:' B. A. P/ e3 V
A:56g and 63g 56克和63克) D% q& x. \  i/ I  [4 g, y0 A
2 {0 k7 T3 m6 y8 o
66.Evaporated milk is a concentrated milk that is produced by removing: ]# n) V( g  H+ A# r8 X; x4 W! a
炼乳是一种浓缩牛奶 是去除什么做的" V- m; p$ n& ]" I# ^
A:60% of the water 60%的水  l- i- W  B$ k5 C+ U+ O. q
; C/ |) `4 s% L! e' [$ ?4 V2 }$ o
67.A method of cooking that transfers heat through a liquid or gas is:6 Y# H3 v1 |4 K+ Q8 C( v0 p
一种烹饪方法,通过转移液体或气体是:
* P: E' y. q5 R  A4 S2 I2 x9 dA:Convection 对流
8 r1 B1 d* j4 b* m
* w5 g/ m# c' V7 v! n68.The cooking of starches is known as  烹调的淀粉被称为* ^8 V1 `; b% m0 u0 Y- S5 Q
A:Gelatinization 糊化
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3 U9 \: w3 p! X; Q) O: Q- T+ z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# P9 q5 \5 S, C3 L& ]1 E( ~
A:Braising 烤1 ~0 V8 V8 W! ]: C+ W: x  b
1 D$ x+ E/ D7 d! Q8 {
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:4 a1 o3 g# T) y/ a9 o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 T4 {) w! H4 m( r; C/ M
  e7 Z, u$ \7 _1 y71.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- M4 b6 j' z) U: P1 ?# @
A:Fumet 原汁7 J8 a# {2 _3 j9 d

+ x) M$ M0 Q! g# j# l72.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* S, y  s* d' A, D% w% `+ o  H
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 M: `: B9 F, u( q/ h73.Which of the following is a principle not used in stock making?
  l* W/ p/ ~8 U0 o* _! T' G$ ^' C下列哪一项不是用于制造高汤(低汤)的原则?
; Z0 H4 w/ T4 fA:Start the stock in hot water.开始在热水中操作+ n5 G; ~( W4 p' L
5 Z1 ?7 V2 Q4 H$ _1 @3 C
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
7 V* {5 E! Z. n- A# U$ m( b/ J. }A:Remouillage 法语熬汤; {5 W  M& \7 \- p
http://www.haibao.cn/blog/post/176242.htm
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