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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。
- v; E( T7 u; n/ }/ r+ t: O. b2 h5 R
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。
; D# v" W+ r' E% V4 ?! B$ p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! D, D- J# J- \4 p& r* `1 c
1.Which of the following methods should be used to determine doneness in a New York steak?8 m2 b$ s6 P) `/ D
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)) K1 f, x6 [( X, ]" g* \, j
A: pressure touch. 压力触摸
2 Z7 b! E8 R1 O) |* D! t* f6 U4 s2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 d7 g7 m$ m1 x0 d; W$ B; m( _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
1 q0 ~# X: u* |" T$ d8 V7 _: u5 s5 uA: acid  食用酸
1 ^/ X9 D7 r7 g* ]5 G3.Vegetables are major sources of which of the following nutrients?8 c7 M3 M$ N- ]2 r7 ^* J: s- A& {0 W
蔬菜中包含的主要营养有哪些! A" U, n8 b5 S
A:vitamins and minerals. 维生素和矿物质。& z# G1 z& r: V! Y
4.Cauliflower is commonly served with1 v- ^6 h5 X6 F; E6 h
花椰菜(菜花)最常见和那种酱汁搭配
# T/ B4 @, \+ n3 R$ N! }, @3 W& [0 {- VA:Mornay sauce. 奶油蛋黄沙司& l( k( @' j4 S% J; \% T
5.Which combinations of products are found in pie dough?+ c( m$ f2 t: o  x; V) ^' p3 z! G
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 p9 p# c, H7 J. G& `, o- @A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 e: q1 W2 A$ c5 Z6The French term for mussels is 法国语青口(海红)叫什么' \% x/ F' y; E5 S9 d. E: K
A:moules.法语青口,海红1 G6 l3 z. c: j& ]- k
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; x5 J5 E* |: J" t5 h& WA:faintly fishy. 稍微有点似鱼味3 W; R; x8 z7 V) P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( {* z  s7 F: p0 N5 W" P# j/ \' U
A:2 days. 2天% U9 |# |4 d( q
9.What are the principle ingredients in ratatouille?
' m: u  L0 B1 Y4 R% d3 ^9 T( x炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( y+ C1 G  \! D( j) G" _1 W$ bA:Zucchini, eggplant, green peppers, onions and tomatoes
5 G5 c) I# x3 c$ N% `西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ q3 I! {( m! L& w. s$ x
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: O; ?8 t6 u6 d; c" R5 f' LA:cook food in quantities that will be used up within 20 to 30 minutes.4 p% F8 K# \+ H; c/ ?
大批量烹煮食物要在20到30分钟内3 ~' Q) G" ^$ o
11.What person has the authority to issue a Health Permit?
% l) N9 ?- q5 l+ g( A谁有资格颁发健康证(卫生证)。' w( h/ g, i2 f
A:Medical Health Officer." u6 O9 B9 k0 h$ k3 I3 U. f% P
医疗卫生官员。
6 H: ]9 Q. h- R1 B( T4 b12.For what period of time is the health permit valid?
' P& v5 F! g7 N2 o. {7 B" M健康证的有效时间是多久?. b7 m" u- A8 ~! X
A:12 months.12个月
/ B0 c. p6 o% i+ y13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 H6 j' v3 X0 Z/ e, r0 P) C
在食物和饮料准备区,通风系统换气的标准时什么0 Z' q* U$ B# l8 n: |
A:08 times each hour. 每小时8次
9 }& z: ~! D; i4 K, V8 B6 l/ W14。The minimum temperature for manual dishwashing in the wash sink is& j) T. }, X7 [7 x, E
手工洗碗,洗碗池的水温最低多少度?. m; \1 y4 `0 c( Y) V' s% L
A:110 degrees F (43 degrees C). 43度2 H- c; C8 k$ J
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% ~" x" e. d2 A& ?% x- q' P, x0 u- X
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; P# F/ d5 W; i, f
A:180 degrees F (82 degrees C).  82度
# |7 ^$ ^% A: w0 B16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* d& g3 X" z; `1 e* {
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- V+ N/ m3 U4 Q3 C/ XA:en papillote.  法语自己理解3 b' U, O  T9 |' D) D
17。Wing or Club is considered a, F$ O. h. \# M& H& q2 I8 A
翼和CLUB 被看做是一种...
9 G3 ~. K* O/ WA:Bone- In Cut     带骨切
8 R, f+ k3 y% E3 T$ X+ L8 V18。New York is considered a   纽约牛扒被看做是一种
/ W8 F3 R8 a& L  oA:Boneless Cut     无骨切
* Q$ {/ G+ s& s* x$ h: _& ?19.In general, a court bouillon for freshwater fish will contain; u* {5 ^( \2 L/ n
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( w  o- H  Z6 ~# h2 v' h: L- S
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! R; ^0 u% ^7 C% e
和做海水鱼同样数量的调味料和香料: X, ~6 b  T9 \& U& ]+ O
20.Anise is very similar in flavor and appearance to0 n8 {/ Y( d3 y: L
八角和下面的那种原料有相同的味道- |# V% c  `! E! w
A:fennel  茴香  P: ~/ _3 L. v) H
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. J' s8 o  s$ E1 b
下面那种原料更像大葱且有平面的叶子4 P' R# K* i% P
A LEEKS  似蒜葱 (这边人叫京葱)7 ^3 ]) e- Q: l" \
22.Which of the following cutting shapes refers to a small dice: X$ c5 ?6 w1 |( Y$ ]0 x2 q* {
下面那种刀切形状指的是很小的粒(末)
. e$ l, G4 M. t1 x" U" S* F6 I5 CA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
; l, ^3 ], z% X" P+ ~6 Q+ k& R3 d) |23.Oil is added to the water for boiling pasta in order to& U! z* P7 M  F& y. x  F
向煮沸的pasta (意大利空心粉 )中加油是为了  m7 p2 J$ r2 f0 L
A:prevent the pasta from sticking and to minimize foaming action.
! R+ S3 P0 J, V% O防止面条黏合并降低发泡。
$ V9 U& p& `+ m  i0 L' h4 t24.Which pasta dish features pine nuts and basil?
: P. ]+ k, {8 E+ J+ |' g1 _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% m9 ]/ _$ t; c9 Q& S+ |5 Y; N% s- i
A:Pesto.一种绿色的意大利面酱
* q4 J8 R" U7 S: D4 u$ V$ ~/ @2 c$ dhttp://www.tianya.cn/techforum/content/96/563836.shtml
2 A' W. Y; Z$ q( w/ l( i2 Y8 K' }+ @
25.Which of the following is a spring vegetable similar to spinach?
$ {% s8 m* e4 Y# h7 ~下列哪项是一个春天的蔬菜类似于菠菜?0 v2 o% B! }* i# f
A:Sorrel. 酢浆草。$ s$ ~- ]  J6 p3 M# J4 c* X
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:
, C. W7 T, M" i6 t$ p  O哪位厨师最早带来高水准浮夸的美食+ Z; I) O7 }3 G' ^2 q! v
AAntonin Carême 人名 安东尼·卡罗美6 c9 \$ ~: ?1 [  `0 u, E$ j
1 T5 O  i- D) d! O1 B
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 k3 l& `& m. c4 j8 ~. V) Q/ D下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" ?2 @! D! o/ _4 ]
A:Cast-iron stoves         壁炉
8 |( m+ G$ i( Ehttp://www.usstove.com/products.php?id=64 h9 ?$ K- Z+ V& C+ A4 o; ]

6 o: x! s  a/ K* T9 k: a. I1 B# I" R! ~0 V28.The French term used to describe the roundsman, or swing cook, is:
7 a& u; G, u1 A5 u& v  {- z法国术语,用来描述roundsman,或摇摆厨师是:8 i; }# q+ N# p
A:Tournant   图尔南) a; s7 a: V) \

. w1 l6 c7 r* q' \3 R+ Q3 m29.Another term for the wine steward is:
& b4 N( E/ h* q( ]# b葡萄酒侍酒师的另一个术语是:  J" W' f% O5 n9 j# w0 O# A/ ~2 \! w& ]
A: Sommelier 侍酒师
9 z& f' J# q0 z! G# v' C9 [, \1 ?
30.Molds, yeasts and fungi are examples of a:
+ ]3 x. K  n/ v, V9 K' F" }6 }霉菌,酵母菌和真菌是一个神马例子/ P! ?. j6 B' W# Y3 h% O
A:Biological hazard 生物危害6 e$ N2 s. E$ U% C

# ?( A# u% Q" a9 W- d! h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# |0 R* e1 z% n' V! K6 H. q
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 ~! \7 T' n1 b! t1 A' }  t+ OA:40° and 140°F (4–60°C)     4-60度- Y$ W+ j7 o% B7 Y$ m! r4 o

' b! b9 m9 q# d' z  C: y5 {32.All bacteria need the following for survival:
9 Y+ k' y0 z. b" U( h0 k5 P所有细菌生存需要以下哪些内容:
3 V2 F6 h( n7 SA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
. L) y- f4 s8 i2 C1 ]1 B( ?' J8 J) Q  R5 y; Q
33.Which of the following correctly represent critical control points in a HACCP system?3 y6 Y4 `( [9 Y4 z
以下哪项正确表示了HACCP体系的关键控制点?  F6 G' |9 T: v; g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # Q6 ?& o. T5 j* ^$ V- p! n' C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, A5 q2 S6 S% X# t. f2 s' D( }

4 v. Z% W  v, N) F34.Which of the following is not an example of a carbohydrate?" F7 B6 \5 P0 {& ^7 e
下列哪一个不是碳水化合物的例子?- W1 p* V) }2 J2 c% q+ y0 {
A:Essential nutrients 必需的营养物质* W& c/ S4 B* s3 j6 d

+ z0 A% Z9 K. R- O6 C/ n) T35.The process by which a liquid fat is made solid is called:
1 Q% r# P' v) U) T+ h% V: m2 |液体脂肪做成固体这个过程叫什么; k( n4 G4 j. D! T+ ?( h
A:Hydrogenation  氢化
$ T8 d& y/ ~9 ~1 i  k0 O( j. Q' l
: c* d! A# Y( h) w4 ?! m6 X36.Which of the following is not an example of a fat substitute?
  V# f; }8 N; z9 k$ \2 t  a% n下列哪项不是脂肪替代品的一个例子: p+ b0 G* {) l
A:Acesulfame K  安赛蜜K表9 n0 H: w8 ^+ x3 i/ X2 p# f. u

8 [3 O& Q; T  s4 K37.Health Canada requires that a product labelled "fat free" contain:
: _1 w6 |3 S5 b加拿大卫生部要求的产品标有“不含脂肪“包括:
7 a; @3 l/ t* ]( A3 w1 y- v5 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 ^; p/ X2 E" b! l  \
5 h3 h/ l" a+ P' q1 V  d9 T38.Which of the following is not a problem associated with converting recipes?
- O# R) \$ Z% K" u" u; ]4 L9 X下列哪项是不相关联的转换配方问题?
3 Q6 g) R  ~9 ]  BA:Unit cost 单位成本
; ]1 n& z( X& Z+ l' w2 i; U0 M; y1 \/ b; I
39.The condition or cost of an item as it is purchased from the supplier is called:* S* E2 z2 G* ]- z
从供应商采购的物品的品质或成本叫什么
: u2 e. }# g) dA:As-purchased cost 购买的费用" t) r  I0 u' N- C

; i/ M4 P* x" C+ n0 E8 P40.The amount of stock necessary to cover operating needs between deliveries is known as:! e* k0 Q. [4 Z* Q/ U; X2 o3 |4 c
在新货到来之前用于日常所求的必要库存量叫什么1 W6 F: B1 ^& G! j$ s( Y( V
A:Parstock 基本日常最低库存7 b& m- o; A! j9 [' w( j

8 s1 S( @$ W+ ]1 R, j/ N9 q41.Which of the following abbreviations is used to describe the proper rotation of stock?
) M9 s0 t# q' V  T/ _: _4 O: D下面那个缩写是用来表明正常库存流程?& W% d5 j$ f) U
A:FIFO=FIRST IN FIRST OUT 先进先出
: E* Z6 H' A' _# @7 l; M: E  \' R% \/ M4 x# u$ X5 k
42.Which of the following knives is used to turn vegetables?2 d5 k" k' u% O5 b* b
下面的那把刀是用来打开蔬菜吗?- m4 K5 S' d% y" N
A:Bird's beak knife   鸟嘴刀
. o4 [. J) q3 d) i1 D. ^: C* ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ h) Q5 h# A$ t$ d* A1 B8 \
; P! l( b+ I9 N+ n" r# e43.What is an instant-read thermometer best used for?
% Z7 n/ w" r! m. Y+ i即时读温度计最好用于那方面?
: Y+ j6 d, v9 @/ kA:Checking the internal temperature of a roast 检查被考物品的内部温度
6 Y. s! x. D6 N8 k: B0 B; j% }! O" N/ y. A4 Q  e  T* [
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" p5 L4 @# ~/ Q* N6 G下列哪些金属材料受热均匀,通常用在铁板而且非常重4 k8 a7 X; r3 r$ w+ q& H& L  W
A:Cast iron 铸铁
1 b( N! H! |) r9 Z, S& J' W1 I; J/ E
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 y: x8 s6 ]& q& B+ Q, N" r' }; |6 \哪件装备下面有一个可移动的碗和一个S形叶片?
* P+ m" ]/ r' X+ F7 [A:Food processor 食品加工机) P( R3 f9 Y, e+ e1 b# _9 ?8 w
http://www.google.com.hk/search? ... iw=1263&bih=572
, ^1 {, n, o* {
' P' {' S6 e. S46.Which of the following is not a rule for knife safety?
2 @: E1 Y4 N8 z* [4 f- v, ?& r! c下列哪项不是用刀的安全规则?
: T0 W2 }/ V' {+ C& w3 u6 t1 _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) f) Z* {& J* ?; F% Y+ g" ]$ S" L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 J8 f4 h. }: z0 H. A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 p& l7 D2 K* }, k+ j
A:RondellES 7 P  K, G6 _* ~. I7 q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 L& Q  M; Z5 |; X, [. @  l1 i+ u1 r
48.Which of the following is a diced cut used to garnish soups?
- U5 X+ H3 |, J  W5 i下列哪项是切成小方块用于汤的装饰?; U  W* q/ W8 j( z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 q- y2 R! W& ]% b  O  f$ z* o+ O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& ^% H: ^4 ?' w7 |& D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!!——8 V- _- @3 I; @9 H) R7 O( f
A:Gaufrette # h' L0 E, v) G' Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 b- {% W. @4 zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! e. Y! W1 l0 r' y% p' |) U" ^* nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- I/ q1 e$ h" v  u' T) x! G. G1 A
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 f6 W1 q7 v0 W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)
: z4 h, c1 j1 `( p  U/ QA:Cilantro 胡荽叶 香菜# u$ c( P' W' O. \7 G) x4 c2 D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 f! R' S1 N% L& G5 p8 Y
1 q( g; }3 f1 U60.Allspice is made from:9 t+ \  W; V1 D  d& O$ }
多香果,  多香果香料是什么
1 t7 ]" \+ E9 H+ E0 K3 Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! _  E/ i8 z8 s9 @) {; {. m
A:A dried berry 干浆果
8 o( q* L: I' r2 m3 M; k) B* i! L& j9 Y/ C3 t3 L; n* f
61.Which of the following are used to make a sachet d'épices?
0 I4 B7 q/ @& Q3 R) H3 U2 S下列哪些是用来做香包德épices?, y0 g$ _9 S% O1 y0 L2 f4 j# w! Q
http://www.sachetcatering.com/
0 \9 D& H5 Y5 L( j$ a/ PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; h- J- G- W7 P# [: j$ f, j

8 b& [3 ?* C; z2 x: H. R. J" x62.Which of the following condiments are not soy based?
, v$ d7 t. S/ P# D下列哪项不是酱油调味品的?- Z' M/ m6 r) H0 D( O! c* \
A:Wasabi 日本辣根
5 e4 s. B/ y, _" s3 |4 U1 r" t$ A% w2 c7 i: A7 }. U' R
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% T  k( A5 y6 {
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:$ H+ y( N- B) w' o/ J+ |
A:Pasteurization  巴氏杀菌9 M  }( u% u$ v2 ~& Q, v
* T) A7 n* [1 J: M+ U! O
64.Which of the following steps is not the correct procedure for whipping egg whites?0 ?* X' h; X1 f' E
下列哪个步骤是不是正确的蛋清搅打程序?' v' @* m2 ]4 W- x: s! ~( S
A:Allow to rest before use. 允许休息后方可使用。+ j' J6 W  Q  F' i

7 z- z' a; Z5 Q! ?65.The weight of a large egg is between:一个大鸡蛋重量介于:: V( ?0 Z; o0 g' O4 N9 K: Q- F
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
* x* j% F% {& q& M6 u% P  d8 G7 Q* w炼乳是一种浓缩牛奶 是去除什么做的
7 v+ F. J5 Y5 E0 e3 WA: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:# B) ^8 s7 v2 F4 ~2 t1 k1 J
一种烹饪方法,通过转移液体或气体是:
9 {8 J5 g7 P* G% W+ i  u  \A:Convection 对流
7 c" l, T) [5 @( {- \
2 i% w) B' c; `7 I% T68.The cooking of starches is known as  烹调的淀粉被称为
) ]  u3 Z% ?% ?A:Gelatinization 糊化: @9 m, v& s) T! u

' F) m0 S7 e' F0 `! z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( `2 m, `9 q1 g# Y& X" OA:Braising 烤
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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:
% s5 Z& w: `" B0 {$ y2 IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( c; P( G8 o6 k# A

1 Y4 e: ?2 \0 l4 E$ s71.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
6 j  y$ u, R' G9 l5 f9 w" x7 }A:Fumet 原汁
/ \" p! ]- u! `3 u1 u
6 p0 y1 B  e* h& l0 M4 Z6 {; m72.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
1 a: `! q( S# oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 `4 o  D: o8 |; O4 {  J

% `; T( Y4 ~% k2 r$ U73.Which of the following is a principle not used in stock making?/ P$ r' b& ?" `4 A# P1 F
下列哪一项不是用于制造高汤(低汤)的原则?
% c' ^& m% C! d  lA:Start the stock in hot water.开始在热水中操作+ @7 s. U  R% k5 u! r' R
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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3 }$ V2 d& T5 k
A:Remouillage 法语熬汤
! U# P% ?  G& ehttp://www.haibao.cn/blog/post/176242.htm
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