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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。
2 \- S1 v, f3 C
, T& Z( T) ~' E; p2 c) ]& x- 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。
4 |8 |! j5 V- q! g' g2 B5 L  L7 I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
2 @; o% \' q$ z- R1.Which of the following methods should be used to determine doneness in a New York steak?
  Y/ w. D- @% @5 D7 T6 Y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)
* v' e, M8 v/ w' UA: pressure touch. 压力触摸
- v' S. ^' n% r( i, `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. T0 h" [+ d/ S2 Y
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
/ A9 ?' [- k, T& y3 A9 v# n/ q, P3 xA: acid  食用酸
2 C$ b' r, A8 c3.Vegetables are major sources of which of the following nutrients?1 |# E/ O" o* z1 D; ]/ N0 ~- S, W
蔬菜中包含的主要营养有哪些) J% z( p, o0 \9 q( H2 p9 ^
A:vitamins and minerals. 维生素和矿物质。) D7 E) l* e" `, N) P; [& l$ V" e
4.Cauliflower is commonly served with: Z  p% F$ n0 O! T$ v, n
花椰菜(菜花)最常见和那种酱汁搭配3 C+ }( m, t( ]
A:Mornay sauce. 奶油蛋黄沙司
9 s0 O# _( x' `! a" W9 o" a, R5.Which combinations of products are found in pie dough?3 x' o( p8 r" x5 n* x" I& ~! f
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 f) Y' ~- P3 ^+ g" |6 _2 R* e) C, fA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" L' y. C" ]. ]6The French term for mussels is 法国语青口(海红)叫什么' F9 o& _3 f+ t$ X1 \
A:moules.法语青口,海红) ~+ N/ C6 i7 `* U8 j
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) M0 U, V9 f: W* l2 @
A:faintly fishy. 稍微有点似鱼味
3 |$ b6 d! Q- L1 o$ f* L- }8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ H- M" j, n. a
A:2 days. 2天$ L4 H( ?5 u3 d4 b, X- X% t& _
9.What are the principle ingredients in ratatouille? ( z) G0 \: P+ V0 x. X- l
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): s, N& v! {3 |5 w$ u
A:Zucchini, eggplant, green peppers, onions and tomatoes: k1 R7 [" t2 m  K( j
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( ~1 U3 [: G/ T10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?9 k1 B! ^8 e' s: i
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 R2 U, G5 O# _% R& W( n  Y大批量烹煮食物要在20到30分钟内
# T; y" B- l& f! X11.What person has the authority to issue a Health Permit?& U  a  _7 h: T7 V. k, `
谁有资格颁发健康证(卫生证)。
5 U+ Z3 g& q4 W$ I% ]A:Medical Health Officer.& a8 I- F* N+ r" X1 q  ~
医疗卫生官员。
% i$ U3 o7 `, Y) ^4 d% G  j12.For what period of time is the health permit valid?" D& N* @: `4 E$ r; r, K
健康证的有效时间是多久?  q" v% }# g  O- a& d; N
A:12 months.12个月, S6 E7 ^' p1 u" ^2 T
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  w' w# x& D; l; V' [4 i在食物和饮料准备区,通风系统换气的标准时什么
, H9 I) O( D+ T1 RA:08 times each hour. 每小时8次
9 ?9 N' P* D0 v! m7 H0 v! ~14。The minimum temperature for manual dishwashing in the wash sink is
; u7 q  M6 E3 C9 x  C& D, L手工洗碗,洗碗池的水温最低多少度?
+ k, o+ C( f# V, k" e% vA:110 degrees F (43 degrees C). 43度
5 x4 u: n& ]% ~& n; ]15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 F& D; c. U0 d* e! U用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* y; L$ z1 k1 q( [6 m. \A:180 degrees F (82 degrees C).  82度
. ~" }! i' n* y' U16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- o' f5 ], F/ W& q! g
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 k0 ]# L" L4 |: D
A:en papillote.  法语自己理解) M) o. f6 a4 J3 i2 ^/ j
17。Wing or Club is considered a
7 b, W: m5 \! e7 D2 L6 s# p4 W: ]) U- z翼和CLUB 被看做是一种...
; y5 G$ m6 e* xA:Bone- In Cut     带骨切
2 o, E' L+ @' ]! [18。New York is considered a   纽约牛扒被看做是一种: H; j* A  f( x$ j
A:Boneless Cut     无骨切
) ~; ^0 V1 J; ^& T19.In general, a court bouillon for freshwater fish will contain2 O# G* ]! @$ x8 |' d+ N
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
( t- ~, ?* a3 C2 G8 ^A:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 Z- ~! c& a1 B6 g& B* ?( q$ L! S! c
和做海水鱼同样数量的调味料和香料
  A7 U9 J$ P1 A$ e6 Z, T' t20.Anise is very similar in flavor and appearance to
! a" y! F! T& ~1 i( ]( H' `* K八角和下面的那种原料有相同的味道5 J' @% H( g+ X7 n9 u. Z
A:fennel  茴香' y/ C  y( _- u* I: B& z$ r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# I' J/ i# s7 g  w+ z
下面那种原料更像大葱且有平面的叶子
4 S+ t  x# G" P( ^( ^$ U# e! mA LEEKS  似蒜葱 (这边人叫京葱), u& s# x6 ^) T8 f! r
22.Which of the following cutting shapes refers to a small dice
! `: X4 g0 y' B下面那种刀切形状指的是很小的粒(末)
  u' u" o; d' z6 j4 y9 EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 Q3 t' t. G- A: V. `0 Y1 G/ v23.Oil is added to the water for boiling pasta in order to
! k) A1 Y, B! C9 c; L; C/ ^向煮沸的pasta (意大利空心粉 )中加油是为了
; c" p4 D, d2 b1 }1 oA:prevent the pasta from sticking and to minimize foaming action.: I6 D* n& N3 A! h& b& Q1 |- p
防止面条黏合并降低发泡。& J" h8 d: }! J( a" K! G
24.Which pasta dish features pine nuts and basil?
3 A' g' F% A2 N/ Y$ v1 f+ B, M下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 S) C. l# }. v% N( K/ n$ |
A:Pesto.一种绿色的意大利面酱
: A% d- M7 x, u) G0 r0 Y# }) Xhttp://www.tianya.cn/techforum/content/96/563836.shtml1 D+ K5 Q; z7 Y

4 W; _; L0 D  d) W+ ]25.Which of the following is a spring vegetable similar to spinach?
. C0 V2 S3 {. y* D  @: `/ j下列哪项是一个春天的蔬菜类似于菠菜?
$ i# ]- j2 p: ]" Z" m, \A:Sorrel. 酢浆草。
' C0 u, j3 `* \# \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?
理袁律师事务所
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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:& k  v) `/ a0 H  L/ ~; t
哪位厨师最早带来高水准浮夸的美食7 g5 [3 \/ |7 @/ h/ k
AAntonin Carême 人名 安东尼·卡罗美
* U- j7 i, f( v' Y4 z7 b$ V
8 q, D! [$ A5 [, s2 q' [( `* L5 ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 [! e7 ?: j$ Q0 Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& e9 H2 W# E  [, G/ B6 C! h
A:Cast-iron stoves         壁炉
7 @% _8 f- y/ W9 R! w0 lhttp://www.usstove.com/products.php?id=6
  T9 U! A- X  Y5 D- ?
' B# W9 `9 D7 g- H" @1 M* i+ N" o28.The French term used to describe the roundsman, or swing cook, is:
8 J- p4 R/ [' O) d) W. w( e法国术语,用来描述roundsman,或摇摆厨师是:
1 g  ~; p5 M$ u: ^0 b* gA:Tournant   图尔南3 [* X) b+ ^0 H
5 k* r0 M; w# k( f
29.Another term for the wine steward is:: c1 a5 i4 N# B5 ]+ X& q+ d
葡萄酒侍酒师的另一个术语是:
; T0 A% J, f8 `1 C; G* eA: Sommelier 侍酒师
$ X3 N" t$ M+ ~: a9 X5 u
, @+ \7 Z& T/ m5 d6 r* D30.Molds, yeasts and fungi are examples of a:
# `; K6 J7 R- t9 c" }霉菌,酵母菌和真菌是一个神马例子0 u% v6 N+ q: w2 }; Z
A:Biological hazard 生物危害
5 u" h3 H9 g) X
3 G) P: r' \4 Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, L4 s# A) G& s$ I# n; R7 E/ u
根据加拿大食品检验局,食品的危险温度区在多少之间:2 }0 [9 C! M% J; L) e+ H0 Z! g
A:40° and 140°F (4–60°C)     4-60度
9 z  j) z0 b0 u
8 N. ^# B  n' u1 Z% q' j4 _32.All bacteria need the following for survival:
/ l: G9 b* t( {; ^所有细菌生存需要以下哪些内容:
! D0 n0 L! z3 C+ AA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* u9 N# ?7 c) y  m7 N' T# @

5 q& i7 c+ t& w6 ]  L4 e33.Which of the following correctly represent critical control points in a HACCP system?6 `- L! Q$ B' z  p" Y! M
以下哪项正确表示了HACCP体系的关键控制点?+ z- C& X8 z9 p- R4 N  P0 o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' X/ C; T) \; P7 N
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 B; C- B' r/ Q+ N/ C8 \
+ }8 S6 t! l; p! S
34.Which of the following is not an example of a carbohydrate?0 G$ I# t. d, _/ I& U  ]
下列哪一个不是碳水化合物的例子?
/ m% Q' o+ L/ w4 l( HA:Essential nutrients 必需的营养物质
% ~. W4 y) q2 k: A' I' B/ Y3 \) y5 P2 b- n4 f, s
35.The process by which a liquid fat is made solid is called:& F/ c4 r, l& [, u9 p/ V5 Q
液体脂肪做成固体这个过程叫什么
2 I+ I* `& V9 i' Y. ^A:Hydrogenation  氢化
4 O5 v4 y3 q$ ?: O
. K9 W! R3 W7 V; ^36.Which of the following is not an example of a fat substitute?( O9 K5 M# u, `! z6 u- z
下列哪项不是脂肪替代品的一个例子
! L$ c/ f0 J* O) CA:Acesulfame K  安赛蜜K表
# e* G5 u1 J5 D4 i2 |1 ^6 Z( s. R, A! C! A& c; a
37.Health Canada requires that a product labelled "fat free" contain:
  D% p0 T! {) {5 t2 W  C: l加拿大卫生部要求的产品标有“不含脂肪“包括:/ ?% ?( L& k2 B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# X( i: m! |- T% ^; {( W
& Z/ ^. @! d6 ^/ v" I38.Which of the following is not a problem associated with converting recipes?% J4 o& k2 |7 s3 v" L( c* |
下列哪项是不相关联的转换配方问题?
; b2 F( N2 N2 U- ?" S. F. nA:Unit cost 单位成本
, Y7 t; \# g7 m+ \0 L8 V7 _: V, O' G: W9 b4 |: j
39.The condition or cost of an item as it is purchased from the supplier is called:
+ |" ~+ B3 e" _$ H  U从供应商采购的物品的品质或成本叫什么2 E( Q* h- J& H! A3 C% m. H  m
A:As-purchased cost 购买的费用( g+ |/ `3 W0 ^6 m8 s: Z

$ }# B' s% K  m% [$ e9 |. g9 Y5 X5 h- {40.The amount of stock necessary to cover operating needs between deliveries is known as:
& E7 W( I5 ^% O# D% H: D! e, `: T4 Z在新货到来之前用于日常所求的必要库存量叫什么
$ H2 W3 X8 }2 @# F2 b3 ?A:Parstock 基本日常最低库存$ E5 ]1 E5 C$ Q

% S2 v1 d4 @6 }$ t41.Which of the following abbreviations is used to describe the proper rotation of stock?9 y2 ]4 N8 X6 b& I8 i* ^
下面那个缩写是用来表明正常库存流程?
( j/ _" {& w' @& x2 uA:FIFO=FIRST IN FIRST OUT 先进先出: v3 q' p' W3 d$ k
: B, l' D1 R6 ~7 A; U3 [& {
42.Which of the following knives is used to turn vegetables?
  v2 [& v: m5 ?& o下面的那把刀是用来打开蔬菜吗?/ |9 c( C* `# J. ^
A:Bird's beak knife   鸟嘴刀1 x, |1 h1 O. k3 S* R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# @# y1 P6 K1 s1 }8 h2 Q: ^" b! x' b& S: J7 z0 {5 ?
43.What is an instant-read thermometer best used for?2 h  N$ W, C5 [5 ]. E  _9 w
即时读温度计最好用于那方面?
" C: I2 c9 Z8 R) N! r0 |; MA:Checking the internal temperature of a roast 检查被考物品的内部温度+ q7 U7 f) Q0 E0 G
* D& D% N# h& _8 }
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: V% c6 |( r" r" h* ^9 v/ N( O
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. r5 B9 b: _7 m* o  QA:Cast iron 铸铁
$ G# k4 c% C( v/ [, n7 x5 ]/ s% C/ I6 z: f: U9 a9 T6 v6 ]
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 O, @4 ^" u" b2 T哪件装备下面有一个可移动的碗和一个S形叶片?% k( ?( [  x' h% @  ~
A:Food processor 食品加工机* U; k% W, H, e& c) x6 M' }" K; t% C
http://www.google.com.hk/search? ... iw=1263&bih=572
# h/ E5 i- f% Z$ ^$ E% Y4 |# b8 n) ?) N0 Z9 T6 o2 F6 }
46.Which of the following is not a rule for knife safety?8 b  b0 z& d# D- w( @" x
下列哪项不是用刀的安全规则?6 {+ z) |7 i5 i8 h6 d" [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 l( j* ~+ J- d/ q8 r

. S8 d/ w: m! V4 S8 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 k  h8 o4 r5 e0 D! ]$ g' B# e- l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. b* `9 w% U# d/ O7 D. U2 |+ B
A:RondellES
7 {# F! s  E. N1 P( k# Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 C% q5 J* @2 O1 T3 @8 f0 W, V8 H2 E  S/ Z$ R" V0 Y9 Y
48.Which of the following is a diced cut used to garnish soups?
2 o! O) J' t+ c- s, G下列哪项是切成小方块用于汤的装饰?
# [/ L1 E1 k/ S# LA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 |# I; _$ J+ B; z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 X# q% X+ h& z& k5 `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!!——! x: J. R8 K  z$ x
A:Gaufrette , ]+ I7 ^; ]* b- v' P* c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  s, V* Z% L! o' A+ R* Y* ^! fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- g: h" I# y+ m" V2 R+ J; lGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% d) O" n% g7 S- M

2 Q- L0 g( C. o9 @% R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 ~. ^- s; H* 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)1 q  `- e  O6 K( a$ t" q, y7 W
A:Cilantro 胡荽叶 香菜9 E& W; ]# A+ _: G: \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' I+ R1 a3 x4 z& t$ ^/ t' K6 ~
1 d6 q0 j0 e* y4 V
60.Allspice is made from:
8 B. i5 Z$ Y/ z+ A$ f6 b# D. D 多香果,  多香果香料是什么
6 D& k3 Q; h3 Q6 A9 l" P. V/ F$ ]7 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! |$ H+ h; l' T5 A, U/ q# o
A:A dried berry 干浆果4 {: i1 ^+ p2 {& o( J

, [& ~+ r. D! ^( J% x( Y9 ?3 T61.Which of the following are used to make a sachet d'épices?
% k( N. k5 ^: Z4 p6 S# Q下列哪些是用来做香包德épices?
( {! m2 s$ H2 r: }' `http://www.sachetcatering.com/
5 k, q8 E8 `+ O9 y; v( R1 Y) ^! }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! p  n- }0 x4 w! C& I
2 P# m' G4 J7 ~$ W& s; D62.Which of the following condiments are not soy based?  d# `0 a1 k7 I9 X* @, e: f: g1 Y
下列哪项不是酱油调味品的?
8 c$ Z) T9 U( d( pA:Wasabi 日本辣根! @) q* Y/ t9 j6 c2 N% n
3 q% U& `6 I) E  Y! A0 Y/ C
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 p0 P) c8 D, d
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:
: `  t! J3 h  {- G, C1 e# `A:Pasteurization  巴氏杀菌# q" J: Y; y3 F% N
# O1 B0 @  s4 y( X$ R
64.Which of the following steps is not the correct procedure for whipping egg whites?
* _  k; j" t9 P) w下列哪个步骤是不是正确的蛋清搅打程序?/ C( @/ f! z$ u: ^; ?/ N
A:Allow to rest before use. 允许休息后方可使用。8 }% j9 Y" w! o' d( u' W* s( A

7 A2 c5 `9 r! Z. C65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 Z2 m+ A% o! W1 j9 jA:56g and 63g 56克和63克
5 U+ ]* D$ D2 J- n3 z: j& H7 v; m, d
66.Evaporated milk is a concentrated milk that is produced by removing
( q% L1 z3 h7 d炼乳是一种浓缩牛奶 是去除什么做的
5 H) v2 C: p# `8 _/ c) dA:60% of the water 60%的水/ k/ o2 |, A/ }% L' T, l/ C6 M
! F0 G0 m- ]; W: D" ?
67.A method of cooking that transfers heat through a liquid or gas is:
- Y- H$ v' p% |7 K' N, e4 ^0 V一种烹饪方法,通过转移液体或气体是:- s% W& U& O0 Q4 F2 P
A:Convection 对流
. [0 p1 \. _/ M( r4 Z1 T: V! b3 e# j4 y3 D  A% Z/ D
68.The cooking of starches is known as  烹调的淀粉被称为" C) z3 M5 K( e+ w
A:Gelatinization 糊化
+ y: R9 B0 ]' X( L5 C
( k6 |' H5 O/ s! C" E: \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- w% m9 k  W- ]) N: x- ]3 c0 wA:Braising 烤2 j& W$ G2 q5 j7 G8 C
+ O: V' b8 N1 |
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:
& |, k! G/ P- d" ^9 fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, W, P6 }8 }* u5 y

3 ~+ h0 p* T8 k) Y% ^/ f" S5 ]7 w71.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! ^$ \) ~, z0 N, U5 j4 x7 q, t
A:Fumet 原汁
4 q( h, z$ q# R" f+ U$ e: e
  m8 K. ^' {' g, |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1 z' Z, @6 M. Z- D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& r7 a. y+ g1 {8 L0 Q" W0 F
4 q: u6 P* c6 T+ T7 Z) C# T
73.Which of the following is a principle not used in stock making?
4 ^: D! h2 n9 ]7 ]% J& o下列哪一项不是用于制造高汤(低汤)的原则?' A; j' i; y; G/ }! l& i
A:Start the stock in hot water.开始在热水中操作
4 u' s$ }3 z& E4 v7 x" h% P$ u  u+ p% E( g' _
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  E; \* D0 L: f5 E' R5 T
A:Remouillage 法语熬汤
# z, y. f/ Q6 j* W2 f; i7 Khttp://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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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