埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8666|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。4 o' N& Q% \+ W8 z( @% O- R9 z

: L% ?5 O( c- C& L1 c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。3 I! S6 Q$ t( `
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
, O/ ]' _2 a1 I& N1.Which of the following methods should be used to determine doneness in a New York steak?
* e8 w# P( b4 ?5 j* o. 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)  X" `8 x8 h: Y6 N% N# |4 M! X
A: pressure touch. 压力触摸! Z+ z4 u) v; J1 o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) l5 s9 M' [3 s$ h/ d% L1 J$ h7 b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# R3 b! B6 y! y9 T: M1 m
A: acid  食用酸
' U  U7 {& Z0 L2 I3.Vegetables are major sources of which of the following nutrients?
/ k" \" ]% l8 N- k蔬菜中包含的主要营养有哪些/ R2 ^2 a9 w5 ^& w" C' Z' F& v% T
A:vitamins and minerals. 维生素和矿物质。7 J- r, c' U; P/ X- v; Q
4.Cauliflower is commonly served with% b! K" a) c2 G3 P
花椰菜(菜花)最常见和那种酱汁搭配: B: s0 X$ _% w# |' O
A:Mornay sauce. 奶油蛋黄沙司& P6 v; q  H. @; \& @% K- m
5.Which combinations of products are found in pie dough?
) x( Q1 X5 C8 L, [5 W" I下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% j! c2 K4 P( x2 d- gA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. w+ x7 _8 I) D2 u' n2 n8 L- e6The French term for mussels is 法国语青口(海红)叫什么
% b1 s9 `! S- A4 Y) \7 Q/ kA:moules.法语青口,海红2 Z4 A& v  v$ r/ j% I4 ^( B3 k
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) [7 @2 `/ d0 d; AA:faintly fishy. 稍微有点似鱼味
0 @* g4 ?& d; o8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ o+ I* p# i* P1 P; B8 I% X
A:2 days. 2天
% r. \( @* M. P5 [- g9.What are the principle ingredients in ratatouille?
& e# u; L5 L( x- X, _炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 i1 E7 j# X+ I
A:Zucchini, eggplant, green peppers, onions and tomatoes; |2 w8 Y; x6 h8 q2 C& \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ F. z# ?: B; e3 |" H
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. x) h0 t$ D2 [- p1 {- A
A:cook food in quantities that will be used up within 20 to 30 minutes.
3 v$ z  I# S# C$ z6 v大批量烹煮食物要在20到30分钟内+ U0 a+ w, O! L. n) F& E, v
11.What person has the authority to issue a Health Permit?
' Y, c( o* l2 O8 Q- c" N/ k+ J. m3 H谁有资格颁发健康证(卫生证)。
  r$ q8 L% D0 J5 jA:Medical Health Officer.5 h! X( E: ]/ n
医疗卫生官员。
( m1 Q7 J# s! A" P) T* X12.For what period of time is the health permit valid?
+ l' I! Z$ Q  ~: o健康证的有效时间是多久?
  I9 n) m! _- T5 S% }, J; @* A4 pA:12 months.12个月. q+ U% l3 Z* i* W6 I: m
13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 A! U' \# {# C7 h+ Y. x/ G
在食物和饮料准备区,通风系统换气的标准时什么
& b8 X& s7 c) }. r* MA:08 times each hour. 每小时8次
) C- _- t  ~! j14。The minimum temperature for manual dishwashing in the wash sink is
1 k) W8 d3 c4 C- W' z手工洗碗,洗碗池的水温最低多少度?
( n" U7 a' {. I* hA:110 degrees F (43 degrees C). 43度
/ b1 g0 }: Z" G) V; I: c3 N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 g6 F8 E: `) i/ i9 Z" [8 e& }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 D9 V% u" ]: N- b- U5 |' z- }& d
A:180 degrees F (82 degrees C).  82度) \0 b) s, L1 S$ y/ `& B
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 P" ^0 y& e/ R- X" w9 t! Z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 y- E5 |4 \  o# W% n6 y
A:en papillote.  法语自己理解
7 v' b. [: E  O0 Q$ y: v$ m17。Wing or Club is considered a
* G! y" j3 _. p4 u翼和CLUB 被看做是一种...4 U  K4 ?* Y4 e" s
A:Bone- In Cut     带骨切
' w5 G1 f9 Z# q18。New York is considered a   纽约牛扒被看做是一种
* ~$ K% o/ R/ r" B, ]# @, F1 e" JA:Boneless Cut     无骨切
0 X4 a# \" Q/ m3 ~19.In general, a court bouillon for freshwater fish will contain' |, d, m+ ?9 R4 y2 s0 ]. t
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
8 W) i# ], M; p/ G9 }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 ?1 O# ~8 w' q6 C& x和做海水鱼同样数量的调味料和香料
- X( W( R: e0 N- c* P+ b8 y% f20.Anise is very similar in flavor and appearance to
5 o0 W2 I7 |" x: ]( Q# n. ~5 N; @八角和下面的那种原料有相同的味道0 \6 y! h9 {8 Y- J. C6 w
A:fennel  茴香
/ ]1 x- R1 {# K5 y. J# `- M21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. k  e  ~9 M% X% {
下面那种原料更像大葱且有平面的叶子) i& ?. t$ q- H
A LEEKS  似蒜葱 (这边人叫京葱)" S& Q6 k8 ?( @2 `
22.Which of the following cutting shapes refers to a small dice
( @1 b( }5 g  K( x- h3 K9 u7 Z下面那种刀切形状指的是很小的粒(末)! J  H- t+ v' Z, i4 y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 Y( i. |1 Y( T7 T23.Oil is added to the water for boiling pasta in order to
, a% u% I! b% G0 l' n& n) `向煮沸的pasta (意大利空心粉 )中加油是为了
" t; _; N* D& b) L( y! ^A:prevent the pasta from sticking and to minimize foaming action.9 z6 P8 `- }0 L
防止面条黏合并降低发泡。
  p; @. w: M# M7 k% q2 V24.Which pasta dish features pine nuts and basil?
- d! @  k4 D% F/ R" m! \" P下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 ]  x- e( a+ V9 p9 l) z
A:Pesto.一种绿色的意大利面酱 $ x( M0 k: Y/ D+ y: a
http://www.tianya.cn/techforum/content/96/563836.shtml$ @( C3 W) e/ E" `' X, e  U$ t
$ K: q1 e1 O3 s1 z( Z$ _7 d
25.Which of the following is a spring vegetable similar to spinach?$ q6 o$ C: C0 k, V, W$ f
下列哪项是一个春天的蔬菜类似于菠菜?, q* L) N+ c% s5 K
A:Sorrel. 酢浆草。
/ _8 D9 N2 s7 O/ P8 Fhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
" D; Q0 B+ h- z$ Y1 S: t哪位厨师最早带来高水准浮夸的美食
& b& v$ X6 {' c" ~' d6 `AAntonin Carême 人名 安东尼·卡罗美
/ ]! V4 w* t+ z, T* X0 D# F) g5 F2 B" L# V- Q: }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; j3 ?: v: o  f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 Y7 X& I% @. N  o6 P
A:Cast-iron stoves         壁炉
  p  g, S6 S+ ~1 b: H( k" B2 Z% j2 Fhttp://www.usstove.com/products.php?id=6
* m) y3 c7 {7 h4 {0 |5 F6 r$ t5 o9 }8 o: [9 M- j
28.The French term used to describe the roundsman, or swing cook, is:
) T, Q% d& z5 ]法国术语,用来描述roundsman,或摇摆厨师是:
0 U% t" [) B( v; J3 i* ?  `! cA:Tournant   图尔南
! E" P& a# @7 K% a+ T0 k3 ]: G  w7 m, J4 F8 K1 y
29.Another term for the wine steward is:
) X2 [; |! A# Q1 y3 P& f) k. [葡萄酒侍酒师的另一个术语是:5 G" V. L5 L. H  L' z: B
A: Sommelier 侍酒师
1 X# l4 T' [. _& u) |* G0 Y; \$ t- i3 f' {
30.Molds, yeasts and fungi are examples of a:
  I) r  V. r* U- @0 D+ |霉菌,酵母菌和真菌是一个神马例子- ?- v' Q+ I: ]
A:Biological hazard 生物危害
, W( I9 N- ~( f. v* v* C% u- E& g- {) \. ^
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ x7 p' `' K* N" S! P& T, I. l根据加拿大食品检验局,食品的危险温度区在多少之间:, U6 p+ f( s; ?# l$ ?- _4 b! f
A:40° and 140°F (4–60°C)     4-60度8 |& c; t) |1 P" X( [- S
; Z* z9 J, h- ~
32.All bacteria need the following for survival:9 _7 n' d2 M: [! |& ^
所有细菌生存需要以下哪些内容:0 X6 a0 _' U  U6 S" z9 x
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 K7 M' K) V* z' E( p  f
" Q/ q$ p4 j1 C6 p33.Which of the following correctly represent critical control points in a HACCP system?
% o$ L- C9 s* x以下哪项正确表示了HACCP体系的关键控制点?
' ?* y' A6 k2 v- z  y1 `) MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* c1 i! v) Y( R( C, |食谱,接收,储存,准备,烹饪,保温,冷却,再加热' b1 F& _  Q' R) s+ g, A* b) n
6 i) i5 T% B: Z# ]( n! c
34.Which of the following is not an example of a carbohydrate?* N' }& g$ G6 q- I# l/ q  M- }
下列哪一个不是碳水化合物的例子?. C1 K, n3 }* ^8 ~4 `
A:Essential nutrients 必需的营养物质* K% z% d; @$ \+ ]
+ p+ |. `/ W4 w2 c' x
35.The process by which a liquid fat is made solid is called:
! j7 }2 u4 z) H. k. |液体脂肪做成固体这个过程叫什么
! u2 l  G& P5 e7 E1 l1 F1 y( BA:Hydrogenation  氢化
( x% A# X+ `3 V# O
$ B, @0 W) V) T* {7 e( ?5 ?36.Which of the following is not an example of a fat substitute?( z: R- x$ F9 i$ R8 J
下列哪项不是脂肪替代品的一个例子5 ?7 |- M2 A6 L( P" @$ J
A:Acesulfame K  安赛蜜K表$ ?& J6 m0 J( H( U8 O

$ t5 @" `& i$ X& M37.Health Canada requires that a product labelled "fat free" contain:
* ^5 k. T; r' R- t4 F: ?加拿大卫生部要求的产品标有“不含脂肪“包括:$ I; G0 G: E, [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ b6 S2 N9 V3 U3 B# o% _- s; s1 x4 B6 {" K! r5 x
38.Which of the following is not a problem associated with converting recipes?
8 s0 |" h: `" H2 ?3 [7 m9 B5 L( K下列哪项是不相关联的转换配方问题?
2 X. J6 Z$ l4 u& z# Q5 ~/ B! n; YA:Unit cost 单位成本
, x8 a! ~) o- c# [5 G
* l2 v6 U9 ]* k7 C& n% X# y7 H39.The condition or cost of an item as it is purchased from the supplier is called:$ a7 z9 _  l9 [& p6 b3 m3 `8 t
从供应商采购的物品的品质或成本叫什么
& x" _4 t  }: g6 r% c0 |A:As-purchased cost 购买的费用( `4 ~# x1 B) K% v* L+ ~+ W" W' P

2 d( P( V( Z8 j0 V" n  u) z- }$ ]. t. ]( ]40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 L# ^" y1 H2 w& v0 W/ i' ^8 v在新货到来之前用于日常所求的必要库存量叫什么- n& l  @9 G* l. V* Q
A:Parstock 基本日常最低库存8 s: h* A5 ^2 r8 x

9 d3 D$ p7 V0 g0 h9 k: ?3 B' T& K41.Which of the following abbreviations is used to describe the proper rotation of stock?
- [4 J& _3 Z: m* I4 r5 }! N下面那个缩写是用来表明正常库存流程?  W4 M2 s& u& C3 C; m! }
A:FIFO=FIRST IN FIRST OUT 先进先出
8 T8 b3 C8 Y. ^: W9 P- j# h! k& [. ]  r3 ?
42.Which of the following knives is used to turn vegetables?
0 Z: B& W6 N. O8 l1 e2 W下面的那把刀是用来打开蔬菜吗?% M. K/ R/ N) C  r8 F2 E# M6 t
A:Bird's beak knife   鸟嘴刀
8 q: n# E' H6 x  A+ H$ t/ Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; e) g9 T  n9 B" o5 v5 f$ |2 J! u3 _- |
43.What is an instant-read thermometer best used for?
6 O+ ^% H; d- s8 m2 ~% b即时读温度计最好用于那方面?: y7 D; y6 B8 p5 ]0 w
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 Q' {( U! Y% X+ K+ D
9 e& O' U. }5 y4 ?& h0 y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: |  h+ c; A- }0 A# `下列哪些金属材料受热均匀,通常用在铁板而且非常重4 ?5 K' V: r# Q( \# C, w5 h# B
A:Cast iron 铸铁# H5 \* Q  G6 H( t

, Y: p3 t& C% @" S2 G& H( A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! y& q) V9 T" S哪件装备下面有一个可移动的碗和一个S形叶片?
0 n) x( `* E) _( F) i4 hA:Food processor 食品加工机; z: H$ `$ L, q6 _) m
http://www.google.com.hk/search? ... iw=1263&bih=572
% y; k; G* @  E5 v8 ?! h" o) E8 d8 l" E. C! z3 ]+ ?0 B  q% @
46.Which of the following is not a rule for knife safety?$ q) @* l+ t' p  O4 t
下列哪项不是用刀的安全规则?/ R' m, G4 T  x& F; p2 U+ x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 _  E5 v$ ?. l* h* Q' C

! e/ F! o' X+ B6 m, i, t. z/ ^. C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! A& W! H5 D! X- l- i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 u, l3 B% K2 L1 ~; b) L9 c
A:RondellES 1 R# Q0 p- g: J, z. _0 S+ l/ Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ P2 T! O$ ?; |
$ R! N1 e* I2 A0 l48.Which of the following is a diced cut used to garnish soups?) ]* `$ G, ~8 U9 e. Z( Q4 q5 b$ o
下列哪项是切成小方块用于汤的装饰?$ y9 W/ o* i8 f% f2 B% D% W
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* w5 ^4 z2 x8 j: u6 N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 m+ M# U# t% F) ]6 j: \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!!——) s) Z5 w* D! B3 H: _6 v2 h8 v
A:Gaufrette + V) O8 o% x7 @/ E( m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# K4 t5 V7 Y7 o9 V2 m* P9 f; L8 e1 j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, Z4 S" ^1 Z) z* N8 b4 d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: Q7 s- n6 R+ X/ D; d
; w$ a4 T( J1 b) b/ d8 |& s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 B$ N: R( t- P  a
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)3 I- O3 |  D( k% @2 D
A:Cilantro 胡荽叶 香菜
+ f: `* m; Z9 k" t3 Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. T7 a, C* `# h
: C8 A6 L- `6 e60.Allspice is made from:
" j$ }* X4 S" L" H- z3 \# H; \ 多香果,  多香果香料是什么
1 B, S7 i9 l# r. N) Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 c7 R' B, {' o8 e6 a8 A* C' k
A:A dried berry 干浆果
8 u9 z. g3 n1 a. A" @( b, t4 F; c
4 k. `% l* X' H4 \- ?5 y9 I3 m61.Which of the following are used to make a sachet d'épices?
: Q8 j  A& _2 l* J5 B0 O0 l1 n* q下列哪些是用来做香包德épices?# W* z5 |+ j  X8 m
http://www.sachetcatering.com/
& K# V% r( T) I1 ^% G4 y. BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 e) q% T4 J, W1 P5 _
5 @& B' u* m4 y5 w" a" y, p( ~
62.Which of the following condiments are not soy based?9 m, }% \6 u2 j. P. A4 u2 P
下列哪项不是酱油调味品的?6 U* M) g9 p4 ?, s4 n" @
A:Wasabi 日本辣根; P" c9 M8 L# r  u, Z' Z' P
; @; K- j5 u& u* a& r' l
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 E3 }2 D- Q: L5 [- l# 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:
# n3 Y/ P1 s3 B; m! H. FA:Pasteurization  巴氏杀菌, u* L1 k0 X# y$ O) A" v
! g3 e+ i( [0 w. N# X
64.Which of the following steps is not the correct procedure for whipping egg whites?: S; z3 ~! n6 G* c8 z
下列哪个步骤是不是正确的蛋清搅打程序?9 ?, c: U: w$ D4 t% K. p
A:Allow to rest before use. 允许休息后方可使用。
/ l1 ^0 M+ o3 K( }
: b$ ~3 L6 f! J9 T65.The weight of a large egg is between:一个大鸡蛋重量介于:5 Y' z% ?. M- _+ \& A$ J2 c
A:56g and 63g 56克和63克1 `- O5 F9 {" I# w

% h, N! s( [6 r8 C+ a3 ]66.Evaporated milk is a concentrated milk that is produced by removing
/ a2 i+ a" m8 x$ M/ N9 p7 |炼乳是一种浓缩牛奶 是去除什么做的
7 Y/ U/ ~' q3 }8 C5 R8 G  @% @A:60% of the water 60%的水
" f9 }9 ]0 m% N
7 _% Q% V  S/ h$ [. `67.A method of cooking that transfers heat through a liquid or gas is:3 f3 O- y- J6 z+ b5 H! K1 A
一种烹饪方法,通过转移液体或气体是:
% [, m. C& i( z8 IA:Convection 对流* k5 M+ [3 I; K  p1 [" z, D

% Z! v( p; B5 N$ r# t) l5 v2 g68.The cooking of starches is known as  烹调的淀粉被称为9 N: d2 i4 U( e# `+ T: c2 u
A:Gelatinization 糊化
6 X7 N- i  t! _: \( l1 N- N5 e7 b& R* N; ]
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( |. j5 \0 n$ A, S
A:Braising 烤/ W+ K- _- P! N' w+ G* O( J

  R% a% Y$ ?4 A( _0 M70.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:
7 q: P- \9 a9 sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 V* _5 \8 O6 X: z2 l
/ Z- s& h* o3 t# t
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$ c3 V7 e0 x1 y0 [8 u
A:Fumet 原汁  w8 r$ `5 J( b' ^& |% ]; q! l

$ E8 z+ E3 Z: s) G+ n) 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
9 p! C% r% }6 Z- }5 q! KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 P1 |5 f9 O3 h  Q1 O5 y$ s

9 M* E8 L4 q5 ]3 J0 g73.Which of the following is a principle not used in stock making?. |6 G4 g7 |4 ~# b# Z
下列哪一项不是用于制造高汤(低汤)的原则?( k/ n% T! I( h) x6 ]) A
A:Start the stock in hot water.开始在热水中操作
5 P8 j) f8 m7 A% e7 b6 c! B2 n: `7 ?( u
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& d" a; m3 r$ b" Z8 E5 C+ ^
A:Remouillage 法语熬汤* S5 q, U- D) p
http://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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-2-3 23:31 , Processed in 0.194570 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表