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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。" x" s- Q1 n/ p/ s- \/ z% K. e

2 o$ C4 R# F' n+ F5 ?, e! S, U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 {; b- S4 }! Z: a# p  x: f0 {1 S
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
6 ^2 }6 j% X- {; T7 \1.Which of the following methods should be used to determine doneness in a New York steak?% J5 A' e* y1 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)  x, X6 f: E; u' y. r
A: pressure touch. 压力触摸, k3 X; P" ]- I. k  L* K6 L8 ]
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; e! a( }3 k1 o+ a, N4 h& 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+ [8 V" ~* J- e" L/ W: d6 k! y) a3 V" b
A: acid  食用酸. G: b- S* r" A
3.Vegetables are major sources of which of the following nutrients?0 I% i, R* k) s
蔬菜中包含的主要营养有哪些' n5 N" Y! x! o+ X0 b
A:vitamins and minerals. 维生素和矿物质。# A/ Z8 k5 J" e7 A1 o
4.Cauliflower is commonly served with
4 `( v1 K3 S. t3 u- }' I花椰菜(菜花)最常见和那种酱汁搭配
! e0 R2 q3 F4 c  OA:Mornay sauce. 奶油蛋黄沙司3 E  w, @2 I: q& s
5.Which combinations of products are found in pie dough?
4 C! Z7 |( w9 ^6 C2 s6 W! O, y8 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??)- q7 R! Z0 Z: O9 U( o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 ^8 ^9 Y; M9 }& P) R
6The French term for mussels is 法国语青口(海红)叫什么
/ m* d( Q6 }, \$ \9 PA:moules.法语青口,海红
, _9 m; i6 Y$ M$ U. G8 Y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! k" U9 y9 u- o/ f$ V) M/ h8 V; ^
A:faintly fishy. 稍微有点似鱼味
1 m' C" u  B$ H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( t/ Q* t$ I. K% }" T- m! l- O% eA:2 days. 2天
4 b" V1 E8 |, _9 W6 C* {. s9.What are the principle ingredients in ratatouille? & r9 X6 l; H, _( `
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ T( w! t0 R- y( n3 s9 K: N3 KA:Zucchini, eggplant, green peppers, onions and tomatoes* _8 S4 P# q7 o" e
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 p: S& N/ ~' k1 ]0 K10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 G- J% x. K1 Q, G% H% t% V+ n
A:cook food in quantities that will be used up within 20 to 30 minutes.) I& h& [' N& c& ^
大批量烹煮食物要在20到30分钟内
& J$ A$ f& H1 e  F( Q11.What person has the authority to issue a Health Permit?3 c% R% c3 S0 t$ U# L
谁有资格颁发健康证(卫生证)。7 C4 p& C" Q8 m: _6 f; k
A:Medical Health Officer.
4 ?/ L4 S" i" L3 d医疗卫生官员。  C7 R8 }# k2 R0 m) ^
12.For what period of time is the health permit valid?
- J7 ?9 @  ?$ Q% c0 w  u% \健康证的有效时间是多久?  I) S7 r+ c7 {: C' y9 n: [" z1 N
A:12 months.12个月( l0 K# |! Z: D! Q  e4 D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 [1 F' c% M& P6 u- j+ X在食物和饮料准备区,通风系统换气的标准时什么5 j$ S" \2 J# B7 k, G5 |
A:08 times each hour. 每小时8次9 }! Q2 p0 v2 L/ j
14。The minimum temperature for manual dishwashing in the wash sink is# K$ M% y" P& k: L
手工洗碗,洗碗池的水温最低多少度?
, v% N& W2 k  U  C4 v% cA:110 degrees F (43 degrees C). 43度
, c& A. {* Z  o1 T1 D' |) P; j1 O15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( d' M7 \4 f/ X$ d; x4 E" X( b$ z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ b% b5 _( W7 |7 C+ ~A:180 degrees F (82 degrees C).  82度6 P+ j( K$ i* q$ q1 B4 e) D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' c5 W- G( U/ c- B用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 ?8 g! w; S  Q3 N0 B
A:en papillote.  法语自己理解6 W! z9 S" N# _+ l
17。Wing or Club is considered a& ?/ E! w3 E  ~7 ^0 S/ k0 I
翼和CLUB 被看做是一种..." h! y" f& [" r' k
A:Bone- In Cut     带骨切
1 Z+ W  v2 t: ^* X: R$ I18。New York is considered a   纽约牛扒被看做是一种
3 H9 h  b8 k4 d) u7 b3 nA:Boneless Cut     无骨切0 y$ C5 G4 V) ?/ a# j) N: H
19.In general, a court bouillon for freshwater fish will contain
5 T( a, x4 z% A, \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
4 P* c5 ?; {9 h1 l) L7 `4 n( Z( R+ FA:the same amount of seasonings and herbs as a bouillon for saltwater fish.# |, d2 I' Z  a) F6 ?: T. k
和做海水鱼同样数量的调味料和香料1 s0 t. }/ O- u  |. f
20.Anise is very similar in flavor and appearance to
+ R: T4 v5 Y) l4 o4 d# H+ y+ Q$ X! ?八角和下面的那种原料有相同的味道
0 X, C; R: A. n- |- IA:fennel  茴香$ e! H4 L! L6 B, Q$ ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 D+ {9 R: p" k/ P/ w# D
下面那种原料更像大葱且有平面的叶子
+ b+ L! a* E$ U- pA LEEKS  似蒜葱 (这边人叫京葱)& z7 E3 \1 c2 l
22.Which of the following cutting shapes refers to a small dice, m- z4 ^8 ]2 w( N- G2 k6 ~) B
下面那种刀切形状指的是很小的粒(末)
8 @! h. Q% P: ]3 d$ X! ]A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 }0 l: I! x; o23.Oil is added to the water for boiling pasta in order to! K3 K. Q; Z5 L0 Y
向煮沸的pasta (意大利空心粉 )中加油是为了0 K. p& n# X% W1 Q, T3 ]5 N& h
A:prevent the pasta from sticking and to minimize foaming action.' q9 I7 i- w$ l* u: n2 B
防止面条黏合并降低发泡。
4 N% |; F/ Y6 q. N5 n24.Which pasta dish features pine nuts and basil?9 b8 q$ _" H3 y6 j$ s
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. z" I* u9 A& ?' e7 j! d# OA:Pesto.一种绿色的意大利面酱
0 C' M8 h9 M. `; H' @( Z: F# nhttp://www.tianya.cn/techforum/content/96/563836.shtml
7 W/ @4 z+ ^5 ^; m  h; \1 ^
  U1 ^( r, ^8 b- o/ J25.Which of the following is a spring vegetable similar to spinach?
1 |8 v# r: @' I/ Y; r" ?6 x  c: b下列哪项是一个春天的蔬菜类似于菠菜?
* Q7 S5 x9 I3 }/ A6 Y% _  _9 Z. ]A:Sorrel. 酢浆草。% i2 B1 @. @7 {; {3 l
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:
& i: [* \1 x; r) q5 `哪位厨师最早带来高水准浮夸的美食
2 l  Y4 f  l: P9 r* w9 UAAntonin Carême 人名 安东尼·卡罗美
, x1 u; y8 h+ \4 z8 J9 F" ]5 f6 x7 }3 w$ i' p' A9 t/ w
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ B, p% r! d6 k% i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 ]8 \9 Y8 g5 W& j( G+ S4 _* v! l/ mA:Cast-iron stoves         壁炉
; w( d$ |  Y9 m0 _5 uhttp://www.usstove.com/products.php?id=6* P6 R. G/ q& a7 ?+ g

4 X! B8 m5 p1 h3 G' t4 Y, p! N28.The French term used to describe the roundsman, or swing cook, is:
8 N* w* W6 u( v5 W- Z法国术语,用来描述roundsman,或摇摆厨师是:
. Z* B- a* a1 U& d2 QA:Tournant   图尔南
8 g  y7 c1 H3 {) J# X4 U) Q$ ^/ e4 M9 b
29.Another term for the wine steward is:
, I2 d. Z8 C, `  e葡萄酒侍酒师的另一个术语是:
$ v1 ]( E1 O$ ~3 p1 p" oA: Sommelier 侍酒师
* W' z, q, v+ L; V6 z9 U* w
% S: ]& J2 C  T+ E, M/ A30.Molds, yeasts and fungi are examples of a:# h; b/ R3 B% M0 ~: ^" z
霉菌,酵母菌和真菌是一个神马例子
5 I- r. D- z0 `- ?/ [A:Biological hazard 生物危害8 K' j, w1 e+ t. L' a
# a  G! b: S, w' w4 S
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 w# o+ W6 F3 J5 z! m
根据加拿大食品检验局,食品的危险温度区在多少之间:
: N$ D+ a0 X& JA:40° and 140°F (4–60°C)     4-60度
  K& [% m8 {: t" e/ Y
& t1 C6 b# t$ l6 [32.All bacteria need the following for survival:: Y* H0 o! c% @- B, l
所有细菌生存需要以下哪些内容:
6 x: ~' W" J2 ?  C% z4 xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) e3 u. X* j1 I$ y$ ^4 _. @% }* l  k
33.Which of the following correctly represent critical control points in a HACCP system?0 R. d# v$ D* {# R. l5 b
以下哪项正确表示了HACCP体系的关键控制点?7 b& y8 c, O1 V( V4 p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! T# }$ L+ D2 a食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ {6 t% J. j# V' A# `9 U; \% j$ ?1 X6 [& e
34.Which of the following is not an example of a carbohydrate?
; S0 c8 I$ Q, w* T3 i* G- N9 D9 n' B下列哪一个不是碳水化合物的例子?5 b* A" g5 G; [. I& C
A:Essential nutrients 必需的营养物质. s* ]5 G7 ]7 Q  w* ~% x2 A* C

/ ]* D/ j8 V) l35.The process by which a liquid fat is made solid is called:5 K  P4 u6 H2 v# R0 h3 m  c
液体脂肪做成固体这个过程叫什么9 h' n& `9 k6 ?0 x
A:Hydrogenation  氢化
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, o4 P/ E1 I7 Y4 ?+ W" _36.Which of the following is not an example of a fat substitute?
$ z' K( e$ p9 u, b下列哪项不是脂肪替代品的一个例子
  F: [6 k; l% ZA:Acesulfame K  安赛蜜K表0 U. J' R5 Q6 ?: U7 k& h2 B$ q
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37.Health Canada requires that a product labelled "fat free" contain:
: |/ L! R7 B0 u& p/ R加拿大卫生部要求的产品标有“不含脂肪“包括:
; B- \1 j# B3 E5 {; c2 YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- B( p0 r" v1 F' @

/ k7 Z, K' ]2 f8 [' w38.Which of the following is not a problem associated with converting recipes?
1 G7 S9 Z$ p' ?5 a5 _/ G' @下列哪项是不相关联的转换配方问题?6 H3 ?/ I) u8 L# S# U; O( y- o
A:Unit cost 单位成本9 ~. J$ R' f! k% f2 z0 {

, Y% a) G3 Q, e2 z! [  a39.The condition or cost of an item as it is purchased from the supplier is called:
2 ?. j* t! e  y0 m$ S从供应商采购的物品的品质或成本叫什么
( J3 |! z$ S" a2 HA:As-purchased cost 购买的费用
# A2 Z* X9 ~9 G6 |3 W* O
& U; q8 e% m* q% Z- ?9 g40.The amount of stock necessary to cover operating needs between deliveries is known as:8 P7 a. T, i1 G& O  J8 K; Q  x- R' U' }8 m
在新货到来之前用于日常所求的必要库存量叫什么
# N# f6 l  [! }4 g0 L5 EA:Parstock 基本日常最低库存! m0 V& O. W1 ], Z: N

! p7 h0 y$ y1 v) c1 a8 H41.Which of the following abbreviations is used to describe the proper rotation of stock?! c" b1 K* s. G
下面那个缩写是用来表明正常库存流程?; V8 I* C. z2 G! _( }  E' t
A:FIFO=FIRST IN FIRST OUT 先进先出
/ T& x1 b$ W" a( w6 ?. m' F* Y2 m% I' `1 a/ v
42.Which of the following knives is used to turn vegetables?
2 w8 D5 ?$ s7 v% F( ]下面的那把刀是用来打开蔬菜吗?
7 ^* c" S+ z7 G. q" [7 kA:Bird's beak knife   鸟嘴刀
5 }; E$ F/ {! H9 ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: ~) h3 D0 W1 R" z  o% Q8 x5 s

/ S; e7 h) \) I' Q; c5 x: N' Z43.What is an instant-read thermometer best used for?$ p9 {5 Q% |6 S
即时读温度计最好用于那方面?! y4 v3 @' g/ P! W8 i
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 L/ g3 R/ ~7 D' Y+ b
- j3 q8 L0 Y9 q- b6 Y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 G( q  T( w. j/ k
下列哪些金属材料受热均匀,通常用在铁板而且非常重
, Z( _" w' F  B- w# ]8 v$ ZA:Cast iron 铸铁
2 r3 v- s1 K) b% H* w+ u
; `$ r9 t- i- p3 @' A6 R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. J% Q. j7 \- l哪件装备下面有一个可移动的碗和一个S形叶片?7 A5 \# e* e' J0 ]% }
A:Food processor 食品加工机4 u9 W! K# H2 j# ?9 t0 A. O
http://www.google.com.hk/search? ... iw=1263&bih=572
, f/ u3 P$ d) x1 R5 x
3 R1 H/ e3 R' J% h46.Which of the following is not a rule for knife safety?
# w3 u# X( [" Z6 D* ?下列哪项不是用刀的安全规则?' Z) d7 I" ~, S8 ^2 o5 |6 e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 ]+ j. T& w( K( b
. [$ M6 J8 l( ~0 z' V4 ~; _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( \* ^- ?& q9 g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, z1 N5 h: z. u" R# h# b; sA:RondellES 3 E4 J5 D. \5 w( o; K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ F3 m8 N  L$ e: t

8 X  g5 R/ c! g1 v- D4 A48.Which of the following is a diced cut used to garnish soups?6 U& N, M; ]9 L! F+ D+ b- v
下列哪项是切成小方块用于汤的装饰?
5 e" y  _. E& k0 N# c/ ~: V3 `4 SA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 w: g: K$ R3 Z+ M7 _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" x. U# K# z3 ?' _5 T% [
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!!——
3 t# [- Q8 _; M# s1 q. t3 H& sA:Gaufrette 1 e& j  @# W! Y+ h* z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 m0 `: W7 v: ^, u2 ^/ A. emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ Y- _3 G2 U$ b+ A
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( F" V' A. F; j) {! x8 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)7 t* n; c# H4 U1 K# N& Z. C" Z
A:Cilantro 胡荽叶 香菜
* G' B; Z: d  B% J$ o2 E: Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, l; |: z- _5 B; B7 ?1 M: P/ [
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60.Allspice is made from:1 f% O$ ^' X8 o4 f. Q9 e9 Y
多香果,  多香果香料是什么
1 t% R: P1 X/ t4 {% j# r) K' ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 i$ ?' p0 U( v: g
A:A dried berry 干浆果3 y5 F. g3 d5 a9 |. R

, F7 e" C$ Y) m61.Which of the following are used to make a sachet d'épices?* u5 o3 d2 D4 k/ a8 W" J
下列哪些是用来做香包德épices?5 `) W. j2 g7 d3 Q+ G+ n
http://www.sachetcatering.com/7 m( h! A8 K; i. m# w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, m+ [3 N( i0 `/ l+ f
; M4 b0 F: a5 C. i
62.Which of the following condiments are not soy based?
" F) M1 }* }+ M/ ^& `* g' I. v下列哪项不是酱油调味品的?/ ~8 [. _8 t8 x
A:Wasabi 日本辣根
* G) q' r* ~  l5 d4 x
' y" r( n2 P. G& b4 t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* J! Z) b4 v$ N$ Y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:% g: n8 U, d5 i1 o& q* H
A:Pasteurization  巴氏杀菌) X4 `6 A+ v$ a3 R; \* v

3 Q* f  U. J5 o& Z64.Which of the following steps is not the correct procedure for whipping egg whites?6 x. N, h  C2 z/ Y9 j: p& t5 I3 [$ s  v
下列哪个步骤是不是正确的蛋清搅打程序?
% X  A2 ^& T0 b. j' N8 i+ t" }A:Allow to rest before use. 允许休息后方可使用。
' _9 a2 K+ f/ q: a0 }8 E$ l7 d/ J6 v9 J- v' C$ ]  e! p
65.The weight of a large egg is between:一个大鸡蛋重量介于:. X, j4 v: i+ c/ F* O* f) ?
A:56g and 63g 56克和63克
3 i# B& P) l2 Y" G7 V2 _
* j$ Y+ Q) K. ~3 O66.Evaporated milk is a concentrated milk that is produced by removing
' X3 \0 l( S4 S炼乳是一种浓缩牛奶 是去除什么做的
% N7 {- U: u8 ~" \A:60% of the water 60%的水' b  p! A( T& W; k
: M+ W/ c$ ^( `) F. o- h
67.A method of cooking that transfers heat through a liquid or gas is:1 V0 g& H3 g' W3 K7 |
一种烹饪方法,通过转移液体或气体是:5 t( c" k% v1 X- _0 y  e7 {# _
A:Convection 对流/ _8 v" E1 J. {

0 N7 \2 n( i: z& p7 F8 ?2 q68.The cooking of starches is known as  烹调的淀粉被称为
) Y! j% ?. G& w7 eA:Gelatinization 糊化
; m% l8 i0 V8 i6 E1 g7 O7 F) E0 |! t  W% M
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 ]$ T6 [2 \" J/ S2 J$ x" S7 zA:Braising 烤
# Q7 @! O5 h" q# e" J) U7 K& k  g9 g5 c" s& G% v
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:
% z9 G& R' u6 B, Z# c+ |) p+ h* n- p( _A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 m9 O0 X$ q2 Z( P& [0 N) f" H/ q( |& ~& R) t' b( U
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
5 m0 H; {1 F2 o9 SA:Fumet 原汁
# T0 r; Z5 H6 t9 `2 S! i  z
2 U2 u2 g$ y! l0 F  Y# F72.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
+ W) w) j6 q5 i$ OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. ?* h4 M( T0 u9 c+ Z
' L* f! P8 p- w3 t/ [
73.Which of the following is a principle not used in stock making?
* {# m% P# n3 P# r下列哪一项不是用于制造高汤(低汤)的原则?
  [0 ]2 X: J' m1 \5 e8 VA:Start the stock in hot water.开始在热水中操作7 c% [* W  n! F

, W0 X; B! X3 ]* v9 _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' s' I- c' |7 s9 Q
A:Remouillage 法语熬汤5 x5 `" M# L" }- F5 q7 X" l
http://www.haibao.cn/blog/post/176242.htm
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