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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。
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# V- e2 o6 V" h' J+ \8 e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。
9 ~* _) x6 i: \- M  {' r0 e! c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" j( e( v8 i& E6 j
1.Which of the following methods should be used to determine doneness in a New York steak?9 U; P) H5 d1 s6 m" N. t1 ^3 ~; X
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; p4 s4 r6 \% n( e7 ?
A: pressure touch. 压力触摸
# x( o4 D5 ]/ h$ t! h9 l/ G$ B2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! D9 O% E9 b+ l* _
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$ g1 }7 H: ^5 N: R6 j8 t
A: acid  食用酸
- N' V0 `; i- o/ l8 x3.Vegetables are major sources of which of the following nutrients?
7 R4 W" D. l. B2 q2 S8 T蔬菜中包含的主要营养有哪些9 q; e: j. ~* d! O6 W0 h
A:vitamins and minerals. 维生素和矿物质。
! \) z0 ]: f) j" D3 v4.Cauliflower is commonly served with
- N4 V& y* v' j9 n; t4 S花椰菜(菜花)最常见和那种酱汁搭配+ G2 Q; ?5 z. D6 `
A:Mornay sauce. 奶油蛋黄沙司: C4 J0 {% l% ~7 h  v# x
5.Which combinations of products are found in pie dough?
8 \) u" m) Z! u3 X5 j( d- j9 @- V4 s下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ V) m. O+ B+ J1 d; ~" ^0 f) T5 G8 hA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# P& p3 q. Z8 R, j; `6The French term for mussels is 法国语青口(海红)叫什么% G- u3 _6 O: e) Z3 O& _
A:moules.法语青口,海红  I  P: N4 O4 |, e; F
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: O1 A! Q  f9 j5 h
A:faintly fishy. 稍微有点似鱼味
! p5 ]; p2 t  @+ s9 |8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" p9 P0 G, i& J, R
A:2 days. 2天; f1 B) L' \* g4 Y( h& V; G& }4 y
9.What are the principle ingredients in ratatouille? / K2 E" B, z  e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
/ n- @1 f, X0 ~7 F8 F& W- zA:Zucchini, eggplant, green peppers, onions and tomatoes! R9 Z  G: w  }7 x3 M+ p
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& E! I# X# u& z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. c5 p9 k# C) a0 D: QA:cook food in quantities that will be used up within 20 to 30 minutes.3 m" h- A  m5 _. j% ]& X# ?
大批量烹煮食物要在20到30分钟内
, `( O+ Y' }+ L% ?1 E11.What person has the authority to issue a Health Permit?
& N/ i- N& H) D谁有资格颁发健康证(卫生证)。: R" P. W4 ^& V/ X, U4 a
A:Medical Health Officer." O% ]6 i* j/ H
医疗卫生官员。" u5 N6 ?$ `; s/ A5 ]% B2 L
12.For what period of time is the health permit valid?! T% }3 a: R3 q$ {( T- G3 R
健康证的有效时间是多久?
4 ]1 O$ }- h2 Q6 S! tA:12 months.12个月8 m' B- p5 O3 N1 _  g+ t
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ @9 _- o5 k0 l2 k9 r. }
在食物和饮料准备区,通风系统换气的标准时什么
$ `1 X  G& u/ t+ {5 H4 {2 ?A:08 times each hour. 每小时8次
' E' N% J  r4 X2 Y  P. x5 _14。The minimum temperature for manual dishwashing in the wash sink is6 N! Y0 z# i# @* q0 v
手工洗碗,洗碗池的水温最低多少度?
4 B+ l+ \5 u1 u2 n4 r& NA:110 degrees F (43 degrees C). 43度  b' x; R% y" r% k5 l
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( J! l& p; L  W' I: ~6 A2 G8 w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 Z* ]' s1 x/ K( M  a
A:180 degrees F (82 degrees C).  82度, z! @) ^0 L+ s# t
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 p$ T6 k; i& [' p9 ?用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# f1 ~, X! d# C8 ?' D
A:en papillote.  法语自己理解
- U: ?" a; e& \% X17。Wing or Club is considered a
9 i4 [, V- N- n8 Z翼和CLUB 被看做是一种...
0 ?! S$ W2 ]' T7 ZA:Bone- In Cut     带骨切* j/ B$ G. ?! H$ ~7 s
18。New York is considered a   纽约牛扒被看做是一种
/ N7 a2 {% |3 \# ]# QA:Boneless Cut     无骨切
0 ]: j% U7 H9 Q8 l, h% D; T% N19.In general, a court bouillon for freshwater fish will contain
' P! v& o2 d  v0 U7 L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
# U" R9 q8 V9 aA:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 d1 z) B+ m) ^' O! M; c- _) p
和做海水鱼同样数量的调味料和香料1 e* R, C( Z. \4 I2 h% e& ~' V. z
20.Anise is very similar in flavor and appearance to
5 F4 y. n+ X/ {八角和下面的那种原料有相同的味道
) k1 X( S% E6 YA:fennel  茴香
5 C" C$ M! F5 x2 ]21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% t$ s5 d6 T0 g" _5 l8 ~3 a下面那种原料更像大葱且有平面的叶子
: {8 K& Q. G5 U' I- }A LEEKS  似蒜葱 (这边人叫京葱)
1 z/ ~! J+ t* K$ F; ?22.Which of the following cutting shapes refers to a small dice
9 V% o. s% ]1 y6 S! H5 S7 L; ^' L下面那种刀切形状指的是很小的粒(末)5 W% u8 Q& k% \* k
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( |- G3 O& x+ \: A6 v23.Oil is added to the water for boiling pasta in order to3 S  r! a  V. f  }
向煮沸的pasta (意大利空心粉 )中加油是为了
8 s& r! F  W( f: bA:prevent the pasta from sticking and to minimize foaming action.
& D! s6 [& x$ o" ~防止面条黏合并降低发泡。* j0 n% }! i$ [9 \! q+ e4 K
24.Which pasta dish features pine nuts and basil?7 N7 i. M' _, _
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  i/ B3 @+ V6 W% m/ B; f' QA:Pesto.一种绿色的意大利面酱
  @! ?3 |/ [; w4 ^2 Qhttp://www.tianya.cn/techforum/content/96/563836.shtml5 X- v2 \- d1 k, m  Y" X

8 }& u. Y: G& P1 y25.Which of the following is a spring vegetable similar to spinach?; e3 h# A* R/ i* e4 ^
下列哪项是一个春天的蔬菜类似于菠菜?+ \( k( Y1 t! a" Z" t
A:Sorrel. 酢浆草。0 J5 }# G- }2 X5 r  H" c; w5 b
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:7 G& P: P* U* U8 e& O1 H
哪位厨师最早带来高水准浮夸的美食3 s! X+ s3 k  |& J( i
AAntonin Carême 人名 安东尼·卡罗美
/ L+ @9 c( i2 C- t$ h: F- o8 D" l: y/ f$ K7 Z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) i2 a% h. J$ q  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 。+ h- l1 }! R9 W: o
A:Cast-iron stoves         壁炉
8 o! t$ ]& I! ~5 n0 w5 r( shttp://www.usstove.com/products.php?id=6, \* \* _( J1 `; ~7 j# P  c2 ?
* o5 y) J. m9 q, U9 M% e
28.The French term used to describe the roundsman, or swing cook, is:$ t5 s$ N' O3 l' w- j" r% G2 ~, ^- y7 E
法国术语,用来描述roundsman,或摇摆厨师是:6 k: K% e! q$ f) N) h  y6 V
A:Tournant   图尔南6 z& ]! ]# m9 F3 c9 h, K* d
, X1 P6 R) J- @9 S
29.Another term for the wine steward is:6 [/ {5 C3 Z7 t5 m$ @) G
葡萄酒侍酒师的另一个术语是:
6 d! }- J1 W1 _& l6 J  e! oA: Sommelier 侍酒师- ?1 T: `$ b/ B7 X
0 f4 g9 K0 z9 ]1 @3 F. K& e
30.Molds, yeasts and fungi are examples of a:* y. m! v5 ]) R3 o# t3 `3 `& s
霉菌,酵母菌和真菌是一个神马例子- _' ]; Y+ X- y4 o) C0 t- f
A:Biological hazard 生物危害
1 }2 _6 Z1 c* ^% J# S9 G2 U8 [7 s3 D
7 ?# o/ O7 b2 N" q% @: [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! W$ |- H2 E, r, e% M$ D
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 x- C/ C/ U7 L- F# bA:40° and 140°F (4–60°C)     4-60度
  p5 ?5 X& _$ H  l4 k
# e0 r& d2 j0 J* K+ U) H# q32.All bacteria need the following for survival:2 l4 y7 ]) w: u% J8 k" C
所有细菌生存需要以下哪些内容:
9 e  ~* k: T. T# I- J) a  A/ G7 ~8 [  fA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 s9 t/ Z( N0 E) {, h
( m3 `* t4 p% V+ ]* _6 g6 D
33.Which of the following correctly represent critical control points in a HACCP system?7 u9 I$ o! [. ~7 g4 }1 F
以下哪项正确表示了HACCP体系的关键控制点?7 M$ }- q8 j2 U' |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # f6 r6 z' @8 M+ [5 f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 F8 e% H0 h+ F$ e9 f- V6 f) m7 d; ], c& D% |
34.Which of the following is not an example of a carbohydrate?
! Y' u0 o; N1 v$ r! Z下列哪一个不是碳水化合物的例子?
& g( C3 A) U/ t5 i) |A:Essential nutrients 必需的营养物质
; L+ @8 t& Q; b3 P: s% ?4 ]' p; p6 J+ ~' k! |% `. h
35.The process by which a liquid fat is made solid is called:
1 M9 Y' ?$ x9 V( t* E$ o液体脂肪做成固体这个过程叫什么
8 {5 a2 R3 f2 W" p: A. NA:Hydrogenation  氢化
. g/ n- A7 @: ^' B: X, a( a/ `& d8 A8 Q
36.Which of the following is not an example of a fat substitute?0 V0 T: f  X, C3 Q! `/ b
下列哪项不是脂肪替代品的一个例子
) `% T5 ?9 F$ _3 }A:Acesulfame K  安赛蜜K表1 \% x, n  u1 B+ L

3 }- j" @2 s' |; d, k' i37.Health Canada requires that a product labelled "fat free" contain:
' Y9 _( _9 O3 i4 A/ U加拿大卫生部要求的产品标有“不含脂肪“包括:
0 w# i7 \$ s* O2 i/ QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! d- S( n0 j4 \* G* P9 D7 z& H- @) w8 X7 w4 ~
38.Which of the following is not a problem associated with converting recipes?- m+ l- }! Z- m2 V
下列哪项是不相关联的转换配方问题?1 T: Z9 m  \% P" k. V
A:Unit cost 单位成本
- g1 z, s/ y$ y' ^
/ ]! U" h6 E3 M39.The condition or cost of an item as it is purchased from the supplier is called:
, P( o9 `3 V3 K- s& m从供应商采购的物品的品质或成本叫什么
8 l, o0 q* m% F$ m3 _+ r+ N. B2 d3 aA:As-purchased cost 购买的费用7 y; f5 }/ c, \9 Y1 s

3 v7 I& ~3 ]) j9 L40.The amount of stock necessary to cover operating needs between deliveries is known as:( e- {, b" g- F7 P0 G
在新货到来之前用于日常所求的必要库存量叫什么! w3 P" m) O) n
A:Parstock 基本日常最低库存2 f9 K4 |% X! S) v

3 k2 e3 }- _8 e) A8 D; {8 b41.Which of the following abbreviations is used to describe the proper rotation of stock?0 p6 {0 @* R" b1 i
下面那个缩写是用来表明正常库存流程?
) V2 i: ?4 T6 g1 J* M/ qA:FIFO=FIRST IN FIRST OUT 先进先出
6 J/ o6 ], ^) _' Z1 s1 C
5 O, N. z- S! B8 t42.Which of the following knives is used to turn vegetables?
2 _8 p6 F9 K: O1 r0 D* i2 s, E6 c# w下面的那把刀是用来打开蔬菜吗?' w. p2 ~' Y) B" e6 u" @
A:Bird's beak knife   鸟嘴刀5 Z8 d8 l$ V. r# _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; Q8 P& `0 h- v
3 V8 O. K. }  W9 n( Q43.What is an instant-read thermometer best used for?. i% _% b) o' q  N5 W6 A9 a
即时读温度计最好用于那方面?
! i8 s+ y/ ^. M* wA:Checking the internal temperature of a roast 检查被考物品的内部温度3 s& E9 R+ S" I! O. @
! ?1 V  m! M( {, s( ]& H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% J, v% i* a2 \5 r3 n下列哪些金属材料受热均匀,通常用在铁板而且非常重
  ]7 E! p. Y+ d8 O  n2 u$ HA:Cast iron 铸铁
: X" o% i+ }/ |" p6 c
; S$ [; h( e& Q9 W" R) G! X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" d( z( l2 P' N  B3 k0 z哪件装备下面有一个可移动的碗和一个S形叶片?1 _: L, X6 ?; o5 I* y
A:Food processor 食品加工机
- ]; t7 o& c6 D! F* q. Phttp://www.google.com.hk/search? ... iw=1263&bih=572) G  Q- d4 j4 P9 M6 T3 M2 p1 s

6 [+ O5 y. p3 d46.Which of the following is not a rule for knife safety?
6 H5 x1 I! o+ S8 S0 ~, G下列哪项不是用刀的安全规则?/ T4 O$ Q! u, [) R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 g8 R* ?6 o5 g0 x

/ I& [8 q1 ?! k5 q! {* @& S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ e2 T+ p2 q: S; R# ~" i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) n5 S. L0 Y5 LA:RondellES ( B& x7 C( A/ S5 O" d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 P! M) \, |- h* x, X: v) a3 N9 d2 j0 @8 b, u
48.Which of the following is a diced cut used to garnish soups?
7 a5 S6 f! m5 F0 [0 n6 N" L0 }+ a下列哪项是切成小方块用于汤的装饰?
+ v$ n2 `2 C" l, rA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& L1 |, ^* Q9 J2 a/ g2 p7 s8 |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% B2 f4 e* G# i1 g
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!!——
2 G6 F1 k* l1 A$ `! e0 TA:Gaufrette " M6 i/ o* G  n7 K+ M, F" ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: `/ u0 @0 N8 B1 E# Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 i$ B/ E, U1 w7 Z& ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; I2 l) s- A5 N7 D7 j2 p* ^$ F1 _( t8 b
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 d! j7 `2 Q' D
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)/ ~* f  a7 Q" W7 o6 m
A:Cilantro 胡荽叶 香菜9 y3 p0 \1 G/ t  v1 O8 A1 {3 B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:0 Q( L5 N5 B1 p5 c8 S
多香果,  多香果香料是什么' G6 q+ E* g3 D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 I( K$ ~  |/ o  F5 e( j+ k1 p! g
A:A dried berry 干浆果' `* }1 u$ h  D( N( A
4 `& ?9 Q( t/ [- X
61.Which of the following are used to make a sachet d'épices?( A1 K4 e& g. R( k/ i! J' Z3 I  b
下列哪些是用来做香包德épices?5 a1 B( }; q* H- E$ e) J7 R7 s
http://www.sachetcatering.com/2 m) d0 I' t+ ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 M0 e  Z" P, w
3 O9 ?$ r6 L) i. X0 t. B- U
62.Which of the following condiments are not soy based?
6 P+ ?1 R2 s/ ~6 j下列哪项不是酱油调味品的?  N* r& D0 p" U) X) ?
A:Wasabi 日本辣根* h' ]' z1 `  Q7 ^# m

) z9 U) F7 R: Z' u2 ^, c3 [& B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. D* v+ r  i5 K# O4 h1 B) ]3 S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:1 i. s- P+ ?* y! m( S
A:Pasteurization  巴氏杀菌7 h$ m  ?0 d0 e/ f) ~  _) E; w" v& ]
) u1 R2 c# }- a+ o1 Z( g3 ?& [/ y
64.Which of the following steps is not the correct procedure for whipping egg whites?( S7 I$ \" m: P
下列哪个步骤是不是正确的蛋清搅打程序?
( v8 [+ M: ?2 e1 E% o  aA:Allow to rest before use. 允许休息后方可使用。$ `: s& Z, U  S
. i8 a' `& p, P% i/ g, ?/ [. [
65.The weight of a large egg is between:一个大鸡蛋重量介于:. y2 {" d9 a* B; Q1 ]# j* Q0 s% h
A:56g and 63g 56克和63克
/ I" [3 A% {8 {5 T9 [) |# B9 t6 f1 _3 Y4 Z+ ^
66.Evaporated milk is a concentrated milk that is produced by removing* q: I) \5 Z% w/ B) p8 K) i0 c6 \: k+ a
炼乳是一种浓缩牛奶 是去除什么做的
, E+ e' Z0 k2 H1 r$ v3 l1 z- cA:60% of the water 60%的水
9 i& I; ?7 X5 ^- H! V2 U# ?1 F* l/ m# E( l+ j) x; {2 K+ u) J& g" m
67.A method of cooking that transfers heat through a liquid or gas is:
! y2 c1 P3 R9 H, P一种烹饪方法,通过转移液体或气体是:4 p6 O, H0 e) a. @& I& D
A:Convection 对流
! r" r% ?3 v; V- G0 T1 c( L: n5 }' Y! y" }7 M7 F/ R, q
68.The cooking of starches is known as  烹调的淀粉被称为; z# l, p, r$ R) L
A:Gelatinization 糊化( u  d" r4 U. l$ S* |

3 R$ g# |1 s- q* ]0 ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& l$ u+ Z( N$ ^, s+ X# j# m/ cA:Braising 烤
0 ]# \6 O9 T/ O! ?% K: x) t; C7 h
! c# J. K* Z- r) h3 h& K( x70.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:
  H8 O# A2 D1 P- |! e7 {( x3 Y. a5 pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# o  E  _0 f' G8 F5 O
4 v* ?3 k2 C& A3 [# j
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: ]! c) \/ h1 a5 b9 r/ c# i( w
A:Fumet 原汁
. t' i+ G4 }! S+ Z0 Z5 G) D. H% P0 k0 y. u3 G; p; {
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 V; U- N* j8 c( m. c
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ a5 A% D) o# ~3 K  N! w/ z  e/ i) r7 G1 X- B1 u* z
73.Which of the following is a principle not used in stock making?
8 ^8 j/ o; N# d下列哪一项不是用于制造高汤(低汤)的原则?
8 ~" o3 C! z- IA:Start the stock in hot water.开始在热水中操作( P; [  a$ O7 n# v; J, a2 Q
# T0 c0 \5 ]. o
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, c9 R. m" g0 D% V2 p- R$ ~8 w
A:Remouillage 法语熬汤6 J1 `* a% E: s/ G" k
http://www.haibao.cn/blog/post/176242.htm
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