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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。
: p2 N6 `- C  ]' t; D. b6 I7 a8 H+ @8 H. q! L8 C4 k7 w
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* T7 W( s- `2 J5 c. f
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" O3 j* i6 l9 Q! K
1.Which of the following methods should be used to determine doneness in a New York steak?: e( a# ]3 Y# q! u& s* U- _
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)# m+ Z1 _; H( x" @$ \7 ~
A: pressure touch. 压力触摸; F  \. o5 t0 R; p" [! V
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 Y# A  q, N. U& Y" p3 \- P7 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
* x6 n) q: ?2 N. G) tA: acid  食用酸& \/ v  `2 k- E& Q5 k3 C
3.Vegetables are major sources of which of the following nutrients?
  f1 N4 Q: K6 G4 Y蔬菜中包含的主要营养有哪些
: T& K$ t7 u- Z( R9 h4 x5 sA:vitamins and minerals. 维生素和矿物质。
7 S- |/ i! u5 f/ ?4.Cauliflower is commonly served with' W9 _8 B) Y6 c
花椰菜(菜花)最常见和那种酱汁搭配! T+ }4 a  Q8 q% N
A:Mornay sauce. 奶油蛋黄沙司
2 o, H: L+ h( b$ e' x3 ^5.Which combinations of products are found in pie dough?% M2 E3 p$ x! _" i9 Z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! m, m- Z4 ]& Z
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 N/ v1 R# m* U. G  z3 g3 r
6The French term for mussels is 法国语青口(海红)叫什么3 c  M" d# l/ ?+ `) L
A:moules.法语青口,海红# Q0 b: q! d+ e7 k6 s
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ j: r6 ^3 B/ j5 m$ u
A:faintly fishy. 稍微有点似鱼味
4 ~+ Q& E* a+ x# T' j8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 l: s  y* U7 @  J, O' N! k' X$ OA:2 days. 2天: G, R( k/ h+ r" n1 j9 a+ C/ h: k
9.What are the principle ingredients in ratatouille? 6 ?& h/ X0 r0 a: W' i0 D
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* B3 |* h* K) d8 ~) p
A:Zucchini, eggplant, green peppers, onions and tomatoes
$ W5 U) v& D- `5 _2 I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 O% r6 `  z1 d0 x$ ~0 Y/ n
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# m# U0 _7 ~0 X+ cA:cook food in quantities that will be used up within 20 to 30 minutes.
! C3 m2 `( {$ [( ?; {: I大批量烹煮食物要在20到30分钟内
( X0 @- c7 J) V' H+ L11.What person has the authority to issue a Health Permit?
/ \9 w6 G$ S' a2 S7 C& U8 h1 W谁有资格颁发健康证(卫生证)。
/ i  ^- w0 r9 S( R' h( v7 vA:Medical Health Officer.3 p/ w" z) n) k$ B- ?/ ~
医疗卫生官员。
- i. v- @+ Z6 r: C" `' E) B3 @12.For what period of time is the health permit valid?
7 I0 T1 a8 n+ a健康证的有效时间是多久?
9 x( m2 d3 M0 }" }) zA:12 months.12个月
* @. ^, j1 R7 O* u  b6 o13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 v; f$ b8 W0 b4 L$ W在食物和饮料准备区,通风系统换气的标准时什么
! J, L: j( R2 B2 ~A:08 times each hour. 每小时8次. D! V# u0 _. L- L" U0 m
14。The minimum temperature for manual dishwashing in the wash sink is
- p5 a$ a2 H* D4 J手工洗碗,洗碗池的水温最低多少度?: F$ Y( c0 ^/ G) L+ d7 J" x" y7 X
A:110 degrees F (43 degrees C). 43度7 P9 Q) I. U6 s. p5 d. K; e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, r* w- f8 g. h  B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; N/ c3 Z4 X. C  q, U  T. r
A:180 degrees F (82 degrees C).  82度  x% j1 K+ E1 n$ B
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 Z3 v& `* U3 e. U( K0 |) v) n
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ n9 {0 i) o' B" Q3 F1 `6 V
A:en papillote.  法语自己理解" _. }- F- x- l% L' b* C
17。Wing or Club is considered a
" J! R) Z: V8 Q5 \. J1 |6 u1 o翼和CLUB 被看做是一种..." f' V0 e5 Z+ j, g1 S- u
A:Bone- In Cut     带骨切
2 f' g# ?: A# T( w% V18。New York is considered a   纽约牛扒被看做是一种; L6 q& b* r+ p( C6 A2 s# P* o* o
A:Boneless Cut     无骨切8 z  F5 p( D2 a0 T5 O1 t
19.In general, a court bouillon for freshwater fish will contain1 g5 g$ ^5 h( p, Z( V7 v
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
* F2 d( [( o% C. K5 [A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 E3 r( q) Q3 E& I& L
和做海水鱼同样数量的调味料和香料# A  u* n, m# W! R2 A! R
20.Anise is very similar in flavor and appearance to( F3 T/ |& R! h
八角和下面的那种原料有相同的味道
1 A7 V2 B# Q. K& o  GA:fennel  茴香, N! x8 _' ^- v. z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! o: [% @- ?7 H下面那种原料更像大葱且有平面的叶子
2 _( m8 l0 v2 |8 b! [0 `% }- GA LEEKS  似蒜葱 (这边人叫京葱)
% E$ l/ y$ I0 r9 ]; O4 N- N, y9 q22.Which of the following cutting shapes refers to a small dice' @: e5 H5 e# N9 P  \, u2 R) V/ h
下面那种刀切形状指的是很小的粒(末)
. X" z2 T8 d+ n9 p# yA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: o/ w' u* A+ U% ]$ V' g9 S23.Oil is added to the water for boiling pasta in order to
3 z' y) A$ f4 D) T( a: a向煮沸的pasta (意大利空心粉 )中加油是为了
5 I& R9 A# h: J) X0 W4 A# @A:prevent the pasta from sticking and to minimize foaming action.3 d0 z3 T7 ?! t
防止面条黏合并降低发泡。8 H. F# v' H  U5 W4 ]
24.Which pasta dish features pine nuts and basil?
$ Z! U" l$ T; p' y1 S下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ E7 h$ g2 F% d2 K* r; UA:Pesto.一种绿色的意大利面酱 * M9 X+ H8 N6 s7 w
http://www.tianya.cn/techforum/content/96/563836.shtml* h% g3 w& n$ e% v
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25.Which of the following is a spring vegetable similar to spinach?
" L1 O! n9 u' e# L下列哪项是一个春天的蔬菜类似于菠菜?& @9 m% S8 R) b: l! g
A:Sorrel. 酢浆草。7 F! c- u1 b/ x4 O
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:
. H3 }3 L) R3 M4 e5 M( {哪位厨师最早带来高水准浮夸的美食% \6 z" z( P7 s  J/ _/ l4 M
AAntonin Carême 人名 安东尼·卡罗美
2 N1 E/ o. c+ `8 \+ a& b
4 H5 Q8 a( `* A& y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* `8 f; r/ ^' O# D/ V. O* X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 Z& a! v1 Z4 H% t4 I7 U$ ]2 J5 ~
A:Cast-iron stoves         壁炉
4 ?" D$ @# r" l) S) Lhttp://www.usstove.com/products.php?id=6
2 a( ?2 J3 k- g  K+ m4 X, i
# V; l# ]# O8 I" G28.The French term used to describe the roundsman, or swing cook, is:, G4 {; K. z4 O4 \
法国术语,用来描述roundsman,或摇摆厨师是:
$ A9 a2 N# R% i, @A:Tournant   图尔南6 k: D( ]6 _( P* T! D; Z
' W, `- m9 C5 h, h# y! w2 y3 X2 j0 y
29.Another term for the wine steward is:
7 D' q7 F5 Q( v; ~葡萄酒侍酒师的另一个术语是:
5 V" ]! f$ `: C. a  O: p* B; g7 lA: Sommelier 侍酒师
/ M1 N- k* D8 D  p* v. r1 R/ b
1 m! d' w& x1 E" n$ M% E30.Molds, yeasts and fungi are examples of a:
, e: w. k% s, U; w. J霉菌,酵母菌和真菌是一个神马例子
$ {  u* ?  U6 ]! F* yA:Biological hazard 生物危害
5 I5 h* I4 ]' A" w9 b  R0 j& i% B
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( B, D% z2 }/ Y
根据加拿大食品检验局,食品的危险温度区在多少之间:
- {/ |" y/ u" ~; D* Y* E9 v. H1 UA:40° and 140°F (4–60°C)     4-60度- g' F1 E! Y& h: ]4 o- U: V2 K2 y

* Q4 E' s( `5 h1 \7 ^1 T32.All bacteria need the following for survival:" }. \" P  [8 U. B/ `: ]/ _
所有细菌生存需要以下哪些内容:
- a9 _8 b' I6 w  ^" F) hA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
2 Y2 z& X' a9 G; M8 o1 i
$ m8 ]! S) P8 I+ ], D4 V7 T( I33.Which of the following correctly represent critical control points in a HACCP system?" d) Y* v7 l+ o  t. X! p9 B
以下哪项正确表示了HACCP体系的关键控制点?7 M$ R: D+ X: D9 E2 p- {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ h8 W, b+ F! C* c! d4 F食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 E6 I8 D) d6 h, X8 E! @34.Which of the following is not an example of a carbohydrate?
) M- M! ?3 K, I) ~* s下列哪一个不是碳水化合物的例子?+ O. |2 H2 a2 E6 m8 {
A:Essential nutrients 必需的营养物质
# b$ |( C& R" [9 }" C, C7 R. I" Y/ _4 h3 C7 h: R$ b" I
35.The process by which a liquid fat is made solid is called:
( [2 E" b6 b7 s, B" k液体脂肪做成固体这个过程叫什么
. k5 F1 e0 R" A" g2 [A:Hydrogenation  氢化0 e5 F9 X& p) d
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36.Which of the following is not an example of a fat substitute?
4 z9 f- g0 r6 o9 G- I) o下列哪项不是脂肪替代品的一个例子
- [$ h8 W) @$ B* Q) Q* TA:Acesulfame K  安赛蜜K表* N5 B( Y+ M5 K  U1 d9 |
0 }  S+ F1 G/ r* Z
37.Health Canada requires that a product labelled "fat free" contain:5 `# f- v) [' D5 O  G
加拿大卫生部要求的产品标有“不含脂肪“包括:
$ O- K, ]$ S2 h5 l7 t- M/ v0 N- bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; z2 C) z9 r8 ^8 n/ p6 T" U
. H; {! R! f; ]38.Which of the following is not a problem associated with converting recipes?
5 O1 t7 q! p( {4 s' Q+ j7 z下列哪项是不相关联的转换配方问题?$ G2 S0 q: m: p+ g1 L5 N
A:Unit cost 单位成本5 r9 y' s* y  c! N5 x( _
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39.The condition or cost of an item as it is purchased from the supplier is called:( [6 B. _% L" `' |* V7 n3 A
从供应商采购的物品的品质或成本叫什么' }- s) H9 m) g6 ]; z
A:As-purchased cost 购买的费用
9 x- [$ P% t; r$ ]4 \7 Q* J* Z/ p: C( ~7 o: \9 |  S
40.The amount of stock necessary to cover operating needs between deliveries is known as:- h# {& x: k( q: a7 T
在新货到来之前用于日常所求的必要库存量叫什么
  y2 _! W+ @6 N& K% u# fA:Parstock 基本日常最低库存
3 E9 x/ g0 |3 {+ R" y: X
  N% e, S% m% w' ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 q8 h3 {8 G+ i8 z( P# ?0 M下面那个缩写是用来表明正常库存流程?) `! E0 h0 X$ k' s0 Y( ~, W
A:FIFO=FIRST IN FIRST OUT 先进先出
% s# A9 I; U+ F  Z, H
8 \6 m! Q" {% |42.Which of the following knives is used to turn vegetables?
6 e7 H9 I7 n& k' S; Y- m' [: g4 }! W下面的那把刀是用来打开蔬菜吗?
( D4 N3 Z$ K+ c; [A:Bird's beak knife   鸟嘴刀
$ @- U3 q- A1 s2 c" t& }. j# u9 }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 v- z) a0 w6 U% Y8 C6 }
. B9 g3 E/ R$ x43.What is an instant-read thermometer best used for?
0 m" K0 T% Q7 V7 C5 \% A即时读温度计最好用于那方面?& S: I2 G( R" H4 ~, F9 l+ s  w
A:Checking the internal temperature of a roast 检查被考物品的内部温度
; f* p# e' Z8 m+ \" X" {6 z0 x0 p" t+ w8 q( \4 H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 B; i: p3 c. b' c; M下列哪些金属材料受热均匀,通常用在铁板而且非常重
- O/ g! m% R. p; ~. `: t  \A:Cast iron 铸铁
$ G2 l$ I8 {/ Z
' W! V% F: z4 z9 v6 |! N: J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! @6 ^9 V! Q, @# R/ ~" ^( s0 g/ Z
哪件装备下面有一个可移动的碗和一个S形叶片?
- M$ D* d$ _! n) [$ C4 h& z7 qA:Food processor 食品加工机
5 J% _) t+ l  g8 u, u7 phttp://www.google.com.hk/search? ... iw=1263&bih=5726 W, E0 k( t9 P' i: m

9 ]1 Z2 V4 Q$ `/ i! g& m7 P" `46.Which of the following is not a rule for knife safety?
1 B' G; s3 q4 Z下列哪项不是用刀的安全规则?
7 _3 t& W" G1 x( XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( [+ P: E- x+ N9 p$ `( _5 N
' a1 o" A5 d% q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 O& Q& a1 _  L6 k8 O& X6 r/ E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' e; `) E: y' {7 j# }" |  k
A:RondellES : O- l3 R( |9 k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' J4 n8 B. Z/ o1 k# g5 T* z* Y48.Which of the following is a diced cut used to garnish soups?0 }  S  B8 ^5 k% S8 n8 v2 \
下列哪项是切成小方块用于汤的装饰?" J) F' [0 {2 K. u$ |' I
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& m. p8 [4 v2 P/ O% T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, y5 m0 A" s* h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!!——
9 u3 G* W7 f1 b' ^# q, G. b& MA:Gaufrette
7 H0 `0 r. D8 C* s2 `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# y9 m9 H' T9 U( w+ ]5 q6 i7 Z  O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 t- e3 n, }) R  O; F6 W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% w  r  ?7 |' n7 a
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) s: x0 S2 v( A6 i9 H# o6 D& R+ ^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)
& a9 |+ B: }* ~  M9 @9 ?A:Cilantro 胡荽叶 香菜3 R- V& K2 b5 ^( X6 o0 U1 R0 c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" ^. ~8 U  Q8 t% K6 z; L8 p) U60.Allspice is made from:( @' K6 ^6 @/ _! u4 p# Y6 ~' h
多香果,  多香果香料是什么
7 t( S3 C! d$ v5 L- E) ^, Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! ~8 K, v3 R1 n8 o( ^A:A dried berry 干浆果
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" z0 u( Z0 ]" T7 l4 L61.Which of the following are used to make a sachet d'épices?
0 e6 N4 K+ R4 [下列哪些是用来做香包德épices?7 d1 Z; w1 O6 J) |4 g
http://www.sachetcatering.com/
: \( t% M) Y$ c0 O  Z( zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ J: ]( N- A( f, g- M7 D; q  u# S" f
( J: T/ }) u4 p: d
62.Which of the following condiments are not soy based?" t. a6 m5 M! i) y0 ], \& b
下列哪项不是酱油调味品的?
! R+ X* C$ G! F' V* Q* l9 R/ [A:Wasabi 日本辣根# {% j* m1 b9 X- X: \8 ^% J8 D

+ K; I/ B6 C/ j( w( I5 u- a7 G- a3 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. ]* B0 u3 G+ }6 f, C$ C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:: @! L  D; w& h1 @3 X8 Q
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
8 P7 d% h; s4 B下列哪个步骤是不是正确的蛋清搅打程序?
; p" \0 q* |+ R3 |2 n" Z! \A:Allow to rest before use. 允许休息后方可使用。8 [1 E2 H2 U" C1 p
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
* L/ X0 h6 c% M0 SA:56g and 63g 56克和63克# _1 b' P0 |. Z2 e
, ?# e6 J4 t  O
66.Evaporated milk is a concentrated milk that is produced by removing  p0 S/ z! x6 m) R( K8 U8 V
炼乳是一种浓缩牛奶 是去除什么做的
( s+ e# \0 P6 w3 aA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:4 Q) p4 i3 z: i
一种烹饪方法,通过转移液体或气体是:
2 L7 {2 x3 B6 b6 X3 n; U* \) JA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为: G) ~+ R+ d* Y$ N3 h. c& J
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ l3 @  Y/ O  w1 v
A:Braising 烤5 A1 y8 J7 I+ R' p! {; i
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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:
$ W  ~; j; R9 ~# Z4 Y( ~2 CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 f1 Z3 o$ H$ P5 _
. b. D5 [1 J7 z+ {" z& v9 K8 r9 I3 \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& H" J" I% T! p
A:Fumet 原汁
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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
& ?$ x$ s/ N9 g7 c/ P( x/ dA: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?
* k% w5 b! ?, W2 W$ `- D, s下列哪一项不是用于制造高汤(低汤)的原则?
$ C% w- _2 O! U4 h! [0 ZA:Start the stock in hot water.开始在热水中操作; w0 G- {' c+ s  A

+ R2 Q  D- L/ {5 z4 z- w& F; W74.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
! e# l0 W7 \: K+ R9 HA:Remouillage 法语熬汤  D4 x: g2 K: F+ M% d& z
http://www.haibao.cn/blog/post/176242.htm
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