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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。& I$ c8 _- {5 u3 l" D

1 }1 x- W% y7 H9 K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, O% M! R/ n3 F3 o4 H
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
( T- t5 j; k% E9 k2 A3 S1.Which of the following methods should be used to determine doneness in a New York steak?
) ]* e& ^  v' B/ ~( Q7 `- Z7 b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)- s- u/ A. U) y- y
A: pressure touch. 压力触摸" e" h3 A3 A+ r& W, V
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 |& Q1 H$ W0 h$ A% 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
+ p# l2 Z9 s1 o) ^5 W: XA: acid  食用酸8 S: y% I  M' p) w. U' F, ]
3.Vegetables are major sources of which of the following nutrients?' e$ f0 a/ |- Y
蔬菜中包含的主要营养有哪些+ P7 n2 z3 Y2 w6 g
A:vitamins and minerals. 维生素和矿物质。
4 B  K6 e" E8 I: \! l4.Cauliflower is commonly served with
/ b0 I2 ~3 H) L花椰菜(菜花)最常见和那种酱汁搭配
3 m- n/ n5 x; }6 ]/ |A:Mornay sauce. 奶油蛋黄沙司& t+ r% f# z7 _4 i7 d! s# G" G
5.Which combinations of products are found in pie dough?
& [/ Y5 P8 ?" O; T1 J4 h下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 C# _' q3 r$ P/ P6 fA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; D( w! ]1 C: c  K6The French term for mussels is 法国语青口(海红)叫什么/ |4 B3 B2 w( ^
A:moules.法语青口,海红; q, ^: z' N! W8 Z$ P
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 r( V6 x+ g0 G+ X) I' |* B& h  v
A:faintly fishy. 稍微有点似鱼味+ A' B- M$ z; x& ~0 I4 d: ]
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* d! e( N$ ~2 z/ I- s- Q
A:2 days. 2天
; d% y' v. W, j6 ?, q% q7 m( h9.What are the principle ingredients in ratatouille? 0 m( c. t/ n4 [. c8 g" P, {7 W$ ]1 j
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# [, ^8 J8 }9 k( Z6 vA:Zucchini, eggplant, green peppers, onions and tomatoes3 R) ~5 p2 q; G; D7 _
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); O8 H0 e3 }. e+ v7 J9 S  D; X
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 o9 Q/ z0 T9 MA:cook food in quantities that will be used up within 20 to 30 minutes.
- L( ^+ Z. I3 o/ L6 d大批量烹煮食物要在20到30分钟内3 c2 {" a6 O* a. w' g
11.What person has the authority to issue a Health Permit?
; d' M9 k- {+ Z$ S6 I谁有资格颁发健康证(卫生证)。
+ _% h# _1 q7 ?$ D: jA:Medical Health Officer.
0 P7 |+ p. r- P) N医疗卫生官员。
4 }9 M/ l0 W* Q. ]0 d12.For what period of time is the health permit valid?2 r+ Q3 S% ^  m* u, {( B
健康证的有效时间是多久?  d" ]7 o4 N% x# x
A:12 months.12个月
' [" F% o  l) h! |! ?+ C( w13.In the area where food and drink is prepared, the ventilation system must be able to change the air' I9 Q5 y' O( s3 N
在食物和饮料准备区,通风系统换气的标准时什么$ P% [% ?$ _2 e8 q0 V" @7 j
A:08 times each hour. 每小时8次
" N) Y! m1 J" F, Q/ l14。The minimum temperature for manual dishwashing in the wash sink is; F4 w% U. y$ E
手工洗碗,洗碗池的水温最低多少度?) J* R2 o7 m( D$ r5 X
A:110 degrees F (43 degrees C). 43度
8 h8 I$ G& L  J4 V15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ s3 u( q9 d# W用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( y" M  c1 T( ?7 Z3 {( c
A:180 degrees F (82 degrees C).  82度
. v1 _# i' r& g+ ]1 Z3 ^) Q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 z. ?  x! O) N3 |
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" S, T* G9 P) ?' e/ O! E6 _) h6 xA:en papillote.  法语自己理解% [/ _& A; E1 F* \
17。Wing or Club is considered a
5 z1 m& X; v8 E/ W翼和CLUB 被看做是一种...5 H* X7 R7 w% e. C0 I: ?! ?
A:Bone- In Cut     带骨切
0 ?9 c1 \8 a" Y18。New York is considered a   纽约牛扒被看做是一种
, u0 p$ G5 R8 k' r: y+ M' @' DA:Boneless Cut     无骨切
' A/ }& Q- Z' E$ q19.In general, a court bouillon for freshwater fish will contain* I0 \' w8 u% |5 |" n0 K2 Q
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7 h% {+ A/ n3 l
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 Z; n# K- B9 @' h
和做海水鱼同样数量的调味料和香料
, ~) L9 k0 p* f9 K# k# |8 l" n20.Anise is very similar in flavor and appearance to
) C8 s9 v3 S) e4 I八角和下面的那种原料有相同的味道
- k5 S: C8 I9 g4 yA:fennel  茴香) c) z  R. Z/ @1 w2 v- k
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* S: T* E6 s9 W0 s
下面那种原料更像大葱且有平面的叶子8 d1 M6 H, p( o7 Q* z
A LEEKS  似蒜葱 (这边人叫京葱)2 o: x; b% {7 ?: Z
22.Which of the following cutting shapes refers to a small dice
  r. r4 @, S) r4 y; t7 L/ D下面那种刀切形状指的是很小的粒(末)0 q+ `2 J0 z" R) E: U8 O
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 _& v& ]( L& t, t% Q/ n
23.Oil is added to the water for boiling pasta in order to
% ]5 R# @" o# S! Y- l, Q$ p向煮沸的pasta (意大利空心粉 )中加油是为了4 P6 a; i0 Y7 V. I
A:prevent the pasta from sticking and to minimize foaming action.
& {6 A/ W" A( H$ D4 ^4 Y防止面条黏合并降低发泡。
4 T. r3 ~( s1 N7 U24.Which pasta dish features pine nuts and basil?# ]* i$ j+ V4 z$ T& C! s( Y
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) C7 m2 F" c* v( J5 |A:Pesto.一种绿色的意大利面酱
' |. b; z. i2 x7 I7 S: c& _7 {http://www.tianya.cn/techforum/content/96/563836.shtml
! k1 _  I6 c* j3 N1 r" L+ M$ a3 ]2 K8 J: j
25.Which of the following is a spring vegetable similar to spinach?
1 B  ?  q$ |; ]$ H1 J$ Z' W下列哪项是一个春天的蔬菜类似于菠菜?
8 \. }8 ]7 o$ X, _2 D# aA:Sorrel. 酢浆草。
/ O! Q1 V1 L7 ?2 H  Ahttp://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:* M4 c( t% A* D% {/ r; k+ r6 ~5 {# \
哪位厨师最早带来高水准浮夸的美食
3 }! L+ S* I( e1 i3 x& x- OAAntonin Carême 人名 安东尼·卡罗美
$ s( {7 b( t/ ~/ K( p, x3 ?% q
/ |) m; c4 B% }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. N3 e0 H% Z5 U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  q) r5 W3 d8 A/ ^
A:Cast-iron stoves         壁炉
  l0 D, l6 d. i4 ?7 b  y9 Ahttp://www.usstove.com/products.php?id=63 P  Y8 N# o. G8 R* W: m

" w! o! A* h3 {, `28.The French term used to describe the roundsman, or swing cook, is:
" R2 G! O3 N& Z* V法国术语,用来描述roundsman,或摇摆厨师是:
4 e5 B" G2 @5 k- \. gA:Tournant   图尔南
' P( y/ V% e. r( h* W2 l' `/ |* D& I1 v
29.Another term for the wine steward is:
7 X7 K0 O: g" Q* V! j, E9 @葡萄酒侍酒师的另一个术语是:
: q' ^  o* [$ VA: Sommelier 侍酒师9 d8 b. Y' Y; J' n; W
* c* P( l  w* y. v( @- @
30.Molds, yeasts and fungi are examples of a:
8 ^& E8 W% W- U8 U3 a0 x( X霉菌,酵母菌和真菌是一个神马例子
2 [, Y% |1 Y' i4 t9 u7 J5 Y1 MA:Biological hazard 生物危害
* f0 n( e9 X9 S6 d# ?$ i
, B7 k- O" d# o, \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ b$ r. K+ P1 t3 ?& o$ L4 D5 o
根据加拿大食品检验局,食品的危险温度区在多少之间:
# `6 d0 @7 A' x# w9 F: K% VA:40° and 140°F (4–60°C)     4-60度% ^9 S8 X; d- ]5 ^
9 {, ]$ s4 n7 ?% \$ B. [# f
32.All bacteria need the following for survival:; m& {) d0 H* S& l' J
所有细菌生存需要以下哪些内容:: e/ Z9 _0 A9 @/ q% }
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ H/ f4 [: s" g! x

) t' O6 {) Q* \' g  l33.Which of the following correctly represent critical control points in a HACCP system?% M% |" W8 ~5 g% {7 b
以下哪项正确表示了HACCP体系的关键控制点?
  ]% h! n* F' M: H' d1 M/ _) yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* y1 b  N7 M8 s- `" N& L* z食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ i' V% N6 ^, r

$ ^# Z3 N% M' K" x- e8 z7 Q" y34.Which of the following is not an example of a carbohydrate?) w3 ~5 J$ o  r) j
下列哪一个不是碳水化合物的例子?
8 b; B* {. v' p5 h' k8 z3 [A:Essential nutrients 必需的营养物质; i' B1 r7 Z( h5 g' ?4 ]

, V" O, f- T: Q4 G3 q: o" B  F35.The process by which a liquid fat is made solid is called:
+ m. B, y  k$ j) l  \液体脂肪做成固体这个过程叫什么7 s/ O/ [) D+ }5 m1 D
A:Hydrogenation  氢化- O4 L) ~1 [! z9 v3 b
  @; W# l! J% @3 a
36.Which of the following is not an example of a fat substitute?
$ F) u# ^3 L# A% Y* Y- y' ~下列哪项不是脂肪替代品的一个例子
  r2 `7 e0 D1 y$ @6 [% w: GA:Acesulfame K  安赛蜜K表
# Q. c& @* I9 a4 y. m3 `- H) ?5 ?8 }! d" u6 t  E& K
37.Health Canada requires that a product labelled "fat free" contain:
. Z# A# R4 m# ^9 ?9 ?2 ^! e0 V& T1 }加拿大卫生部要求的产品标有“不含脂肪“包括:% L* I1 Q, b7 V/ y9 w6 x
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* {% L& a* }$ s; {4 `# V
! S9 y) q4 s. B+ s* v% _; r' v2 S+ H38.Which of the following is not a problem associated with converting recipes?
- L- x* D+ i! s2 N6 C* `下列哪项是不相关联的转换配方问题?: n7 ~4 A/ e9 [4 V' L
A:Unit cost 单位成本) B! X) k# @8 `/ Y/ D
9 J. Q4 r+ I2 w& c: [/ J. J
39.The condition or cost of an item as it is purchased from the supplier is called:/ w* I5 h6 S& s/ X" R  O
从供应商采购的物品的品质或成本叫什么% L' b  m2 c3 P7 v
A:As-purchased cost 购买的费用- V* u& k4 y9 r6 ~- Q4 X+ H4 A+ H
# L0 T" r: h( x  U' H' v$ R& z* f2 t
40.The amount of stock necessary to cover operating needs between deliveries is known as:
- ?3 g4 R0 c, Y: M! s6 w在新货到来之前用于日常所求的必要库存量叫什么
' b5 ~3 ?9 B3 }! q' cA:Parstock 基本日常最低库存
" ?" B6 ~" ?4 Q
! z5 ^/ W; F/ W41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ S: c7 O; N2 U* w/ ]* v: R* U下面那个缩写是用来表明正常库存流程?
2 ~0 ?4 R( x0 K8 A" b( p. RA:FIFO=FIRST IN FIRST OUT 先进先出
# X8 R; H  K* M5 t. ?$ L
$ a+ W5 ^$ ^0 g; _8 Y+ S5 g42.Which of the following knives is used to turn vegetables?
' p- Y# ?9 _3 {( V- ?& L  y下面的那把刀是用来打开蔬菜吗?
8 d; X8 L! E1 T/ KA:Bird's beak knife   鸟嘴刀
2 @/ W9 R/ U6 N5 shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ O, s( ^3 y) I1 F/ W( L  O& [9 v9 G  c# n
43.What is an instant-read thermometer best used for?
' L) T( w$ [% B) Y; T7 Z+ y1 y即时读温度计最好用于那方面?! ?6 d$ P# _6 t' s/ h1 b  k
A:Checking the internal temperature of a roast 检查被考物品的内部温度  V4 h6 r5 X& Z  K5 M1 j
- [  A' q5 t& v4 B) [
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 K* t6 O' J$ b$ q! e. }
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) [5 u: m# r2 y0 b" V: u4 v0 Q4 uA:Cast iron 铸铁' g6 b# e6 Y2 ]) J4 E% z2 L1 N

" S' e+ H# N* n- F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) P/ Z0 ~' K# y+ s: G哪件装备下面有一个可移动的碗和一个S形叶片?6 ~" H) k6 I5 U6 L0 u. A6 W) }
A:Food processor 食品加工机
' u- D( [2 V3 q& Chttp://www.google.com.hk/search? ... iw=1263&bih=572
* g6 r! ~4 K8 o0 }) ^1 M: C4 o- f# O1 n8 S0 C) }8 `' l
46.Which of the following is not a rule for knife safety?# C7 k5 f0 J8 j' ]! g
下列哪项不是用刀的安全规则?3 u- E3 A$ \! z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! v0 J- X# f0 Z- t/ W, f4 v! i
' a: T8 c( V# U# Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 R0 X" [4 X- s: l; Z% y7 Y, f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 v) I' P+ w* b3 jA:RondellES " ^; Q7 l1 P( }1 Y% R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; M6 }) K9 C* U# U. u. @% Q- E
( K: u" W  D" m  R) J2 E4 h48.Which of the following is a diced cut used to garnish soups?5 ^( t8 e' z6 B- s* b- M; g
下列哪项是切成小方块用于汤的装饰?
! V  {. k6 A; n6 x  o8 R8 KA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 g3 Z5 O3 t8 d5 r% z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( m+ h5 Q) l6 G0 l2 f5 f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!!——( a8 M" u8 c' L* ]0 @# w& o
A:Gaufrette
+ q( T. f8 [+ e6 l/ \' d6 Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ N' t( w: {% D$ z7 c+ z' x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 M! v' t, J/ d5 Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! U1 M9 |  T3 i% h: h

# F' H( s( o4 E: m* l+ D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% D3 E! w3 u( Y3 f1 ?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)
( o6 J0 @! e$ t5 X/ KA:Cilantro 胡荽叶 香菜
0 i7 u: }" r* S/ D# u3 I& shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& y* b8 `- c) o- A2 n, z, q) A1 ]* d
60.Allspice is made from:
5 a- V; p& b  _: i# z 多香果,  多香果香料是什么! t  i7 i4 f1 W9 f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! c) C3 g6 a  y& L+ X  W2 s3 ~/ d7 lA:A dried berry 干浆果
: n* _7 W( V. f# G. ^% C8 C
* Z9 @2 d5 x. q' A' Z61.Which of the following are used to make a sachet d'épices?
/ z' b7 q0 K: G( ]# c$ w; R) Y下列哪些是用来做香包德épices?1 g7 O1 w3 O1 \% p6 e
http://www.sachetcatering.com/
! B' `% p+ P$ p; o9 }7 DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' l2 p9 U( v, R" d4 h- |$ [
; n7 e3 W/ W4 N: b
62.Which of the following condiments are not soy based?* f6 C% Z- q! X# J. E& ]8 k
下列哪项不是酱油调味品的?
& r& L- s4 W5 J4 f8 ?+ t# mA:Wasabi 日本辣根
$ g+ `) o1 b; Q# u1 E; n9 a6 C
: b  W. V( C9 F- m" X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* j: d# K3 N' L) r7 M+ ?
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:& v' L5 a$ q! b! G- e
A:Pasteurization  巴氏杀菌; k0 _8 F& F: x( Z! B0 v$ Z

& c$ y3 _8 ^  D+ |& H, L+ L; K/ P+ _64.Which of the following steps is not the correct procedure for whipping egg whites?- y  L( F( ^# s  Z( F& j: L3 B
下列哪个步骤是不是正确的蛋清搅打程序?+ B# a- g0 h! j5 Q. m' ]
A:Allow to rest before use. 允许休息后方可使用。
! J" b4 n( H, c* n+ D
) z3 H% x. v, R65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 J& T1 p8 j) O) U9 K' E3 UA:56g and 63g 56克和63克$ V8 p# t% e: P5 E! }2 ]

0 l1 x  C: U8 Q4 f66.Evaporated milk is a concentrated milk that is produced by removing
9 {4 _3 z0 _8 _炼乳是一种浓缩牛奶 是去除什么做的8 I7 q0 F; G$ p
A:60% of the water 60%的水
* o3 Y6 `: j/ w2 X/ Y1 P: M
) l  m3 h% y$ R0 u8 P67.A method of cooking that transfers heat through a liquid or gas is:) g  v0 g% R5 ~  K- g: a
一种烹饪方法,通过转移液体或气体是:
. X3 j7 L; n/ D5 f+ K$ C( T, BA:Convection 对流
+ P$ U+ [* e8 t$ R8 m$ n& ~# H! s8 d
9 i) O/ J+ i7 Q5 n5 u9 {68.The cooking of starches is known as  烹调的淀粉被称为
# H2 f2 i, g' Z. {: i5 _- ~A:Gelatinization 糊化
. F& u, T1 P6 o* N+ [6 {9 A" j" B% p3 u6 m8 R
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. Y# C" \  y; G- d2 V; V) S8 _
A:Braising 烤
6 C- K* v6 b3 I7 u& w( w9 u0 s4 l" R6 a1 L4 a
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 _- u3 {: {$ }& D' gA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 l& @: s0 y* P
$ H: E' }% P0 C$ s  l" R) c/ n71.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
) Z9 M; T9 C, bA:Fumet 原汁
: h; j; l" s. n' Y- F/ P* h+ I
7 B& W% T7 D) @  U! e72.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
  j6 Y+ [3 m) b- k  R& e8 }A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ `' K9 I0 L( {- l4 G
0 l9 L/ ^& {) |+ c4 X/ V73.Which of the following is a principle not used in stock making?
- X# K: h4 W$ C7 Z* C下列哪一项不是用于制造高汤(低汤)的原则?
4 |9 V' p+ f! b; xA:Start the stock in hot water.开始在热水中操作  g6 M% {* K0 g1 D+ V  J4 G

( ^" v& L3 ^3 `5 Z( |' i74.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$ H- q( f" [5 u* F- d' {
A:Remouillage 法语熬汤
3 T5 L7 [' n' O# j* P/ u' Jhttp://www.haibao.cn/blog/post/176242.htm
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