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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。
9 r" B7 f8 {9 J$ p$ P. E6 s* b# P
+ A3 n8 s0 A- |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。! V& s& m/ }6 o/ `
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
理袁律师事务所
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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
" V. h. W' i# S7 s- f$ L1.Which of the following methods should be used to determine doneness in a New York steak?0 A# W- G8 d1 [' G# c
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)3 I0 H, k6 l! Z
A: pressure touch. 压力触摸0 `6 V9 Z# {8 r, h( m1 `+ W$ m
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: N$ P, c9 \: 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" b0 T* Z: c0 \0 a- V& H) n
A: acid  食用酸$ ~: z6 `$ f* g) p. P2 ^3 L; Q
3.Vegetables are major sources of which of the following nutrients?: z7 D! Q: a, u
蔬菜中包含的主要营养有哪些
: _6 M% n9 A' \+ R( w- e( mA:vitamins and minerals. 维生素和矿物质。
' {0 K9 Y( X( S4.Cauliflower is commonly served with2 y6 r8 Q8 H, I. G& c; C) k6 C
花椰菜(菜花)最常见和那种酱汁搭配& ^& G1 ]' \/ }8 l
A:Mornay sauce. 奶油蛋黄沙司
  L7 f) j* K4 `5.Which combinations of products are found in pie dough?7 E; v6 }9 j# a) r
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 P+ h8 D& l) X$ E1 hA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. _3 R1 Q' N; m% D% x, w7 ^7 L! u
6The French term for mussels is 法国语青口(海红)叫什么* M! i/ y3 y, f8 O  f
A:moules.法语青口,海红1 d9 ?% n/ d4 X# Q& {7 h, E
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ Z( O' D* a. Y# j
A:faintly fishy. 稍微有点似鱼味* U2 D6 `# a$ O: K# I# O
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用- D# x- ]  R$ W
A:2 days. 2天4 \0 c9 W- V/ x. b) G
9.What are the principle ingredients in ratatouille?
3 W2 e7 K9 V/ n& X# F0 d# h炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 p% B6 C- o$ A0 P
A:Zucchini, eggplant, green peppers, onions and tomatoes
7 @& @' ?  y0 E* k8 [3 H7 P西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); L3 D4 i, I! O# b# C" i( x5 A5 u) J
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?9 V% ^% }% y5 P  e! i: R$ {/ z
A:cook food in quantities that will be used up within 20 to 30 minutes.! p9 b" @$ b5 _& J
大批量烹煮食物要在20到30分钟内
& r( v& R8 y9 Q1 x% h, D7 y9 c' o11.What person has the authority to issue a Health Permit?+ }  n( G* ?. F, Z9 F: Z2 R
谁有资格颁发健康证(卫生证)。0 w% R2 g+ B5 [% a1 l5 _
A:Medical Health Officer.
8 R. T; C' W, |医疗卫生官员。1 i! |2 k- `3 w& K0 g) W
12.For what period of time is the health permit valid?2 M) b6 X; J7 R
健康证的有效时间是多久?
- T& l, a+ z/ n9 ZA:12 months.12个月
: K: k$ S" P+ p/ ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# t6 S% N& j3 ^8 R, J0 o. Q4 \在食物和饮料准备区,通风系统换气的标准时什么  }4 o- C2 E: o* d9 U+ w
A:08 times each hour. 每小时8次
# d, e& M1 Q- a14。The minimum temperature for manual dishwashing in the wash sink is
: }" r* A9 S4 y% M8 U/ s' p手工洗碗,洗碗池的水温最低多少度?) j. q& g; D0 }; `8 n2 r
A:110 degrees F (43 degrees C). 43度. u1 c' c1 [; P3 [" H+ c2 j7 g
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 |4 E3 ]: f2 p1 q4 c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 h: J0 q" b" \! l5 K8 w
A:180 degrees F (82 degrees C).  82度
! v6 _( @: k0 m# W' L5 J16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 g% t. m  S' b1 k7 Y& D0 n4 Q# g用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" {3 X, Z+ w% S. \/ B6 Q4 CA:en papillote.  法语自己理解
; B$ K0 ?; M7 D) _* Q& J( B# }& H3 Q17。Wing or Club is considered a
7 X: K, j8 I. o' w6 k6 k翼和CLUB 被看做是一种...
* d# \- R$ ~; `" M' gA:Bone- In Cut     带骨切
6 S% Y% R" m  U6 Z7 u3 Z18。New York is considered a   纽约牛扒被看做是一种
8 }( D! `/ Q! b" t0 n3 XA:Boneless Cut     无骨切' {8 k* A2 N# |
19.In general, a court bouillon for freshwater fish will contain! D- q, c( u1 O7 |+ @
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! X5 l0 |! `9 L- k# b: D
A:the same amount of seasonings and herbs as a bouillon for saltwater fish./ l" w, `3 E8 D
和做海水鱼同样数量的调味料和香料! H8 ?( Q5 C; o+ K2 g0 n+ {. y
20.Anise is very similar in flavor and appearance to2 f0 |' n: J) v% ]! ?! J6 k
八角和下面的那种原料有相同的味道. _- v7 U) }$ n. j$ o: L9 f
A:fennel  茴香$ A+ t+ x+ r, R% ^4 L, d! k
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
7 F  L! N! O) D; e5 v6 |下面那种原料更像大葱且有平面的叶子( n4 p- v' ]: y/ j9 p# y& x
A LEEKS  似蒜葱 (这边人叫京葱)5 F" u' B, J! Y. T2 N
22.Which of the following cutting shapes refers to a small dice
) b2 u1 |0 d) ~* \+ ?' q; e8 C下面那种刀切形状指的是很小的粒(末)
; i7 O% p2 R4 t& i+ nA:Brunoise. 法语: 粒或者末,先切丝在切成粒。* B% ]/ M! y3 U" v" o$ b
23.Oil is added to the water for boiling pasta in order to& J. o; }7 b# l& @7 d7 X
向煮沸的pasta (意大利空心粉 )中加油是为了; e7 T  E1 z/ A) w, r: c* g9 m
A:prevent the pasta from sticking and to minimize foaming action.
9 C9 ^5 v2 {* K1 O5 w防止面条黏合并降低发泡。
" P" d0 @- A3 t' G. C2 a24.Which pasta dish features pine nuts and basil?4 W, ?$ t2 O# J7 c! ~
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 `% t- U! s8 z3 R4 J/ [- QA:Pesto.一种绿色的意大利面酱 # l7 B: ~( @/ M- Z
http://www.tianya.cn/techforum/content/96/563836.shtml
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  I- J: {+ r9 G$ k. S* E2 a% a, \: h25.Which of the following is a spring vegetable similar to spinach?5 Z5 x2 r; S$ f5 c9 r+ N" c6 c! V: v& Y
下列哪项是一个春天的蔬菜类似于菠菜?8 a8 x. |4 r- L+ e% P
A:Sorrel. 酢浆草。
- W& k8 y! U/ e/ `0 Mhttp://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:% P9 r% I2 Y: C0 |- y8 g7 F" I, `
哪位厨师最早带来高水准浮夸的美食* E* h  J$ C/ Z, ]3 O; ?1 [/ w
AAntonin Carême 人名 安东尼·卡罗美2 b3 }& i' R8 l* o: Y& ]
: q1 v: R" ?8 ~3 D, s2 W. K
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 z, h0 @: c0 n  `5 t1 r
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: U3 k/ F& s3 t3 C+ V
A:Cast-iron stoves         壁炉
' V8 y; P0 o) q& \! Rhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
2 P! T. ]) Y: L/ x- c; ~; z' [法国术语,用来描述roundsman,或摇摆厨师是:
. o, H9 Y6 r# o( {A:Tournant   图尔南
! N0 [* k" a1 F6 U6 R
, S1 s6 D8 e8 m9 x2 e' n1 N$ d/ E29.Another term for the wine steward is:' I' d& {5 l" V2 ^: Q, w
葡萄酒侍酒师的另一个术语是:
. v7 z1 [  x( t4 h5 OA: Sommelier 侍酒师
4 ~) T% N; T9 B9 _9 V5 w7 S" o% |# _! h' {6 \8 P) O
30.Molds, yeasts and fungi are examples of a:
9 j6 I0 G/ p- d3 K霉菌,酵母菌和真菌是一个神马例子1 y) K% z3 g) z, c
A:Biological hazard 生物危害
) V2 `. R' H0 ~
$ O5 A3 e3 ?9 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* l  P# }. g3 D$ s7 \3 R* `
根据加拿大食品检验局,食品的危险温度区在多少之间:! }* V( q$ `! |. z; ^# @. E
A:40° and 140°F (4–60°C)     4-60度/ k; H+ J, n6 ?2 O

: Y& A6 Y* x0 y) |' q$ E% F32.All bacteria need the following for survival:
2 z) Y2 e: y8 Q) [9 u0 }所有细菌生存需要以下哪些内容:* V- M$ p( u; ^' m1 q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ G: b) P6 \3 o0 j& V

# O" K5 M* Z& T# W+ {9 m- [' I( s33.Which of the following correctly represent critical control points in a HACCP system?
/ x5 {% N3 [  ^- i. X7 N$ k  M/ u8 j以下哪项正确表示了HACCP体系的关键控制点?) e  P7 q4 z6 K3 T* c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + ^, O' b5 E' ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% Z* ?. a& Y0 _0 j2 ~4 l+ t) O( }' w2 B  Y
34.Which of the following is not an example of a carbohydrate?; }3 L; w, p! O0 U+ H
下列哪一个不是碳水化合物的例子?
, o3 j; Y, V+ PA:Essential nutrients 必需的营养物质9 M! M2 m$ Y: N+ q

8 C) G% L( \# T; g2 B+ L( ~35.The process by which a liquid fat is made solid is called:
2 F$ g) ]4 o& t液体脂肪做成固体这个过程叫什么. C5 U% f- W& C( A7 c- {
A:Hydrogenation  氢化$ E3 A  {+ [& u- r+ }
: u( J' G, @& f$ M- _; p6 I
36.Which of the following is not an example of a fat substitute?
; a9 z8 x3 x: }7 h* v下列哪项不是脂肪替代品的一个例子
  s! J; A6 h4 G- q8 M  H; UA:Acesulfame K  安赛蜜K表
+ q8 ]& H  j  u. W8 x% Y0 o
4 U3 V3 V! W, q) `/ {' m37.Health Canada requires that a product labelled "fat free" contain:) T, u, B0 h* ]( I$ P
加拿大卫生部要求的产品标有“不含脂肪“包括:
- f" G1 k9 ^/ ~. N$ j4 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' i6 ?' N( e/ A( i9 X: G* W; q- E0 h
. o5 j. @3 f" C4 e38.Which of the following is not a problem associated with converting recipes?
2 V2 [4 r) _4 B; V1 s下列哪项是不相关联的转换配方问题?
9 x- W) C  h) l+ ?$ SA:Unit cost 单位成本; R$ Q3 H, w3 X# I0 s( B8 v" C

! }- a) n: x; W7 v4 h+ f3 b5 i0 k1 g39.The condition or cost of an item as it is purchased from the supplier is called:! r2 B% F) P; X( @2 I6 E
从供应商采购的物品的品质或成本叫什么8 A. e6 K8 I# W* T7 g
A:As-purchased cost 购买的费用
. r+ o1 ?! a! I) ~7 M, J3 A1 i2 w- b+ V. N  j) d) L
40.The amount of stock necessary to cover operating needs between deliveries is known as:
: h, x- Z2 g6 L, t" v在新货到来之前用于日常所求的必要库存量叫什么6 Z" S9 C+ h9 }0 ?1 E+ i
A:Parstock 基本日常最低库存
1 a- ~- B  |5 S2 J( K" O8 B  e: j, I& R& |; |* @
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 y2 R1 \5 r" i  ]0 j: z
下面那个缩写是用来表明正常库存流程?+ t" {7 M( A7 T7 b
A:FIFO=FIRST IN FIRST OUT 先进先出
4 p% x/ r9 S* e: q+ H7 y9 g% o4 Y# }9 ^: V1 J2 Z( V
42.Which of the following knives is used to turn vegetables?
1 n: R* F4 s4 ?! b5 {下面的那把刀是用来打开蔬菜吗?6 A; k7 {* o) M. ^' X$ t5 m" {
A:Bird's beak knife   鸟嘴刀: u; A; T9 Z( z2 \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 E# k$ R8 U1 \2 t0 W
( H) {. @1 k9 n: q6 y43.What is an instant-read thermometer best used for?
" J1 ^. H3 P. F% i, \6 l6 G6 [! \$ p6 _即时读温度计最好用于那方面?
2 ]  v( S4 }3 U! z  M4 @A:Checking the internal temperature of a roast 检查被考物品的内部温度( X9 f$ \* E, F! a
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- h( B3 ^0 w8 s- r" T# m: o下列哪些金属材料受热均匀,通常用在铁板而且非常重0 A, w+ I* `, ?, f+ K
A:Cast iron 铸铁
1 d3 }; _. H# f& U; d! `$ N' w
# J4 }0 L  ]3 j% P2 \) T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 a  r4 A# y6 T, D3 P! J+ f哪件装备下面有一个可移动的碗和一个S形叶片?9 K% @. X4 {* A
A:Food processor 食品加工机+ b1 c+ q2 ^" U- M7 s
http://www.google.com.hk/search? ... iw=1263&bih=572
6 ?" D# \7 g2 u9 u1 }1 E6 E0 R: m6 A- D- p/ l2 p6 j( C
46.Which of the following is not a rule for knife safety?0 }, O6 t0 i& }
下列哪项不是用刀的安全规则?( X: d+ V! [* m8 P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- `3 X7 ]) [  ]
3 n! F8 a" a. D+ H$ z+ z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 Y4 a7 C6 j- }! ?& }# z6 t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- l( t$ {' a# g, h3 @$ oA:RondellES ) B/ T; n, D. H  @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# j0 W7 R- I! w% D/ Z
/ n1 d  u! t6 t" k) |
48.Which of the following is a diced cut used to garnish soups?: |$ a  |( }2 x
下列哪项是切成小方块用于汤的装饰?3 U+ _2 X9 A& [7 N2 k5 c4 l
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# @( p4 P% m  V" N( `4 a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; r$ @9 b+ Z4 w; g, f# ?* Y
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!!——
; ^7 d/ T; z1 p- N1 E, QA:Gaufrette 3 P1 `  h2 u8 b$ O5 _3 D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 _9 R% [( z: R- l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, _  `5 j$ k* m, Q" jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 \7 f  S& z  w9 \1 F  f& f' S. o' m# o% t
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 {1 S* k. u+ ~9 q( e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)# J5 e7 H* O) a7 n
A:Cilantro 胡荽叶 香菜  X! p1 l7 c( J# n# M6 v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
, g) r1 |% W, Z6 l  o9 f+ e$ x7 U* F% v. k% u0 N" a# B+ y
60.Allspice is made from:
* J- ?( j5 [- _1 n7 e9 \/ W, i: T 多香果,  多香果香料是什么
1 W+ I6 F4 }# i8 {8 }/ zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* _* r  M3 G, jA:A dried berry 干浆果
% ]$ d% l- p  a3 v* O( U; |& G. O1 e5 |/ P$ E, s
61.Which of the following are used to make a sachet d'épices?3 ]. v' C0 r/ y# N- Z
下列哪些是用来做香包德épices?9 d0 ?& {# K8 v/ V
http://www.sachetcatering.com/
; U% w$ v" N) CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  J6 m: H! S9 C5 p0 Y2 i$ H: X

- E. |! N1 a" y9 @5 ^, f62.Which of the following condiments are not soy based?
% L; D" Z" b- y* K; k; ?$ _下列哪项不是酱油调味品的?
  b% ?, ]7 Z$ l: ZA:Wasabi 日本辣根
" K7 h! _6 h- L8 u, I
+ l6 f- k. O* Y# b/ E63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' P, @% q( U% F# k2 J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:, }& d" P# I1 b( N# E
A:Pasteurization  巴氏杀菌
8 ?8 P/ T! M" x2 ^$ B; {% Y* e1 Z
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ ]! F; ?7 h, M: i/ [* c" N2 n  t. S下列哪个步骤是不是正确的蛋清搅打程序?
1 P1 K1 A- n9 BA:Allow to rest before use. 允许休息后方可使用。0 ?) m) \7 j2 g! {9 ~
, R. V/ a: @- m1 A2 l$ S8 H
65.The weight of a large egg is between:一个大鸡蛋重量介于:( P; J6 H, N  d
A:56g and 63g 56克和63克
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8 f. x: ]7 a+ Q9 z' ^66.Evaporated milk is a concentrated milk that is produced by removing
6 G; R! B% u: i# p, x5 J, o2 y6 B- w炼乳是一种浓缩牛奶 是去除什么做的
  r% v5 y, o/ [* QA:60% of the water 60%的水2 u! C/ Q* N: E7 J3 g

( x. j3 Y* T1 S0 [# t! @2 a67.A method of cooking that transfers heat through a liquid or gas is:
8 \2 a' V) Z1 F+ O- _! ^# N) Q, {一种烹饪方法,通过转移液体或气体是:
' S& J5 v8 x1 }A:Convection 对流( ?. `5 u( k  Q/ |2 w3 a. t
. e: Y% p! H0 n
68.The cooking of starches is known as  烹调的淀粉被称为: N. A$ j4 G4 Y( Z- l
A:Gelatinization 糊化: |. G) U* J# G* H3 S9 w  Q# V

8 G; F# G- ?% U9 G1 W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, x8 j7 O8 O, P! `! V- AA:Braising 烤
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, F3 ]  a& ]6 U. u  ]& m' Q) p, B70.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:1 R5 {; a; D) n, ~' Z; f6 k. v
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" v1 A' w) e7 z; V# N
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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
& V7 d" _' {1 I/ G% @4 V6 wA:Fumet 原汁
, p) B4 w  h4 w0 g
/ _* }! b6 r4 F5 c  ?7 Y; s6 O72.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7 U3 X6 E/ J1 c$ K$ L7 D. K& v# r4 y
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?
/ U* e, e: C0 @$ g# K4 D下列哪一项不是用于制造高汤(低汤)的原则?4 D% t6 P9 v# ?4 s9 V' n+ _
A:Start the stock in hot water.开始在热水中操作
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# d& k$ O1 I* @- S0 `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
: `, U: m4 l1 g: ~) mA:Remouillage 法语熬汤: K1 F  Z# |# X0 z% e$ ]! e7 ]" f
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