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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。
8 l+ A2 |3 ^8 x9 e$ z6 g- G$ N! V# y2 H, g
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。) b! U+ {$ T: o2 A; P0 x, @
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
2 f4 R5 Z! Q% M  D& B1.Which of the following methods should be used to determine doneness in a New York steak?! ^% b$ p/ F7 C5 P
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)
0 I# _+ m/ h  S0 |+ B( KA: pressure touch. 压力触摸
% Y: U( K, k# l6 C2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; s) C( \: s4 h( i% K5 U( F5 D2 O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
2 _/ w9 l1 z; Q0 j# k) `# UA: acid  食用酸
3 p0 }6 o7 y5 A& J: A3.Vegetables are major sources of which of the following nutrients?$ j7 l2 \% [1 H3 q$ t
蔬菜中包含的主要营养有哪些# Z+ Z' M+ d2 F1 _7 G7 L3 D/ h; B
A:vitamins and minerals. 维生素和矿物质。
3 O; v2 V1 h$ i5 n# k& P, e4.Cauliflower is commonly served with
3 d# K7 X( s# R2 G花椰菜(菜花)最常见和那种酱汁搭配
4 E+ V  n9 t) R9 W) tA:Mornay sauce. 奶油蛋黄沙司  D, i$ f  Y( f, [% w! A3 C
5.Which combinations of products are found in pie dough?) [. n/ E, A- {5 q) w
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)2 p' {9 A3 p2 J
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 Q0 S5 R/ I0 j: x; @6The French term for mussels is 法国语青口(海红)叫什么0 s, \! S+ w& k. C
A:moules.法语青口,海红
# v8 Z- ]  x% A% l" e) @7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 p/ l" {- _+ Z% W, u7 q
A:faintly fishy. 稍微有点似鱼味
1 }2 L8 H" Z0 l( p4 o& z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 `7 w& R9 f; Z" T# M
A:2 days. 2天
5 E3 o9 Q% L: [$ Y: t" ~9.What are the principle ingredients in ratatouille? 3 b) ]. x+ p& G' q  b
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 F) a3 h! u3 V& S5 j: p
A:Zucchini, eggplant, green peppers, onions and tomatoes; d) J4 r4 V+ `7 o+ @
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! o; t1 W7 V  l+ C& H6 J
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 J$ N! I. k' h' s& r! F) y$ |
A:cook food in quantities that will be used up within 20 to 30 minutes.' I- L  J- f8 H* w9 r
大批量烹煮食物要在20到30分钟内
- g% p+ g1 z& i5 d11.What person has the authority to issue a Health Permit?
9 p$ l0 V# ]0 f# L谁有资格颁发健康证(卫生证)。
. J# n- f3 A4 I& V) R, v# t0 FA:Medical Health Officer.
6 X/ x5 y) ]3 @医疗卫生官员。" \+ S4 ~5 B- i* Q& o
12.For what period of time is the health permit valid?
+ M# R6 [, p) Y1 g健康证的有效时间是多久?
  h: w$ l, ~' {& T0 vA:12 months.12个月
1 N7 D) G; C9 ~/ N- T13.In the area where food and drink is prepared, the ventilation system must be able to change the air! |! S/ e* r! l# h5 Q* E1 K% E: `8 Z
在食物和饮料准备区,通风系统换气的标准时什么; Y) o9 x; y0 k
A:08 times each hour. 每小时8次
: U2 @  G8 c  Y4 [14。The minimum temperature for manual dishwashing in the wash sink is  Y: w7 W8 I' {- R
手工洗碗,洗碗池的水温最低多少度?
# [  s. d' q- UA:110 degrees F (43 degrees C). 43度
# [# P8 ?! ?, Q, T15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 M+ F; y5 o) g( K  R2 u1 s) C用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% j& ?  D8 E+ G, ^" E5 D. A! j, P
A:180 degrees F (82 degrees C).  82度7 r- N4 {6 u/ \% M: o
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  R* l3 I; H, @9 ^用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ `' ~5 g, w: K/ \& \( B6 ^( X6 MA:en papillote.  法语自己理解
+ F& {' q) t" K: c0 z17。Wing or Club is considered a
' j  U$ ^. a  ?7 `6 H3 A, w* v) Z翼和CLUB 被看做是一种..., H' f, _( C0 n- Y
A:Bone- In Cut     带骨切8 d( Y' m8 B: ^. j/ J* ]' J) D
18。New York is considered a   纽约牛扒被看做是一种
' \2 M) N: \$ W2 h& R% b# XA:Boneless Cut     无骨切
* H. A$ M6 ]" p$ d5 B' o* W19.In general, a court bouillon for freshwater fish will contain5 U3 @# R6 q8 p7 t; c
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
& \' T3 z' Y5 \  tA:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 x# a% l- Q4 R! \+ ^4 k
和做海水鱼同样数量的调味料和香料' T/ U% m! x) B" |2 O& a$ }& p( b
20.Anise is very similar in flavor and appearance to  D1 r# ?, D# Q
八角和下面的那种原料有相同的味道+ u: ~5 Z$ i" B! ]8 `4 `; G
A:fennel  茴香# K% g, Y9 U8 U
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% H$ P, ~1 u0 g, G; H8 P下面那种原料更像大葱且有平面的叶子
5 [0 x% o1 }' x9 f" c' }" `A LEEKS  似蒜葱 (这边人叫京葱)3 Z) f9 i$ r7 a" ]8 X' I7 Q
22.Which of the following cutting shapes refers to a small dice- F3 }( W1 @$ ]4 s* p+ ^
下面那种刀切形状指的是很小的粒(末)
. T" w5 {1 M$ D$ }: {/ a2 D8 S( Z3 CA:Brunoise. 法语: 粒或者末,先切丝在切成粒。' w6 h1 U3 c  h3 I! U- \% L
23.Oil is added to the water for boiling pasta in order to! M  Q) j% S) z# x
向煮沸的pasta (意大利空心粉 )中加油是为了' d2 E% U/ U6 }
A:prevent the pasta from sticking and to minimize foaming action.
3 B3 T: a. A8 I防止面条黏合并降低发泡。
) y3 _1 i3 _; ?. J4 Y% |5 a24.Which pasta dish features pine nuts and basil?2 S9 o- I/ Q% I) S& |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" n% p; W: G! @4 A+ a# {/ oA:Pesto.一种绿色的意大利面酱
. z; q/ }9 [; e' ~/ e: `http://www.tianya.cn/techforum/content/96/563836.shtml* j* \; m' @$ j
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25.Which of the following is a spring vegetable similar to spinach?9 E& |: F& j; S% x+ O) m7 ~
下列哪项是一个春天的蔬菜类似于菠菜?
, \7 T5 M+ p9 _. T9 B6 N& ]A:Sorrel. 酢浆草。
1 m% f& m& H: @" `" k. khttp://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:; N& ?% r3 A4 P- n- p! j7 U8 o3 ^
哪位厨师最早带来高水准浮夸的美食
2 B6 y9 T; }' h5 f1 VAAntonin Carême 人名 安东尼·卡罗美/ n: J/ G2 G  v( Z1 k8 J' b
$ |- {( ~1 f; j
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' z0 ~% e) m( X$ U7 Y  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 。
9 |" Z9 i# k' n! Z/ sA:Cast-iron stoves         壁炉/ C5 P9 K4 O6 v2 s3 ?9 q
http://www.usstove.com/products.php?id=64 v) U6 ~) K) y: q

1 W1 }7 M7 t( S+ n; _28.The French term used to describe the roundsman, or swing cook, is:
( L% a: n4 x1 I3 Z+ a: w, C法国术语,用来描述roundsman,或摇摆厨师是:
: T. K8 q- p, e" ?  v; QA:Tournant   图尔南
( @5 v( U% A6 r' _. L& i* @0 J: U7 z: a% Z* C
29.Another term for the wine steward is:
. A# Y* u% }4 D/ c葡萄酒侍酒师的另一个术语是:
5 z6 I2 m# t- ~) \6 i$ E3 i* hA: Sommelier 侍酒师( h# f' d3 x+ s' o1 R! P  a& h  h
' g" f: q% V' T8 y& S: D/ I
30.Molds, yeasts and fungi are examples of a:% I, [$ f% q9 b- u% R4 ]. [
霉菌,酵母菌和真菌是一个神马例子; `6 V1 @/ n, r6 _# E( X, l# l% \
A:Biological hazard 生物危害' O" I/ i- s4 M2 f9 `
* N4 a% K! W) d! L1 I( Y* T
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 S. s3 j: P$ V
根据加拿大食品检验局,食品的危险温度区在多少之间:
& W  {5 X: C' T9 V4 QA:40° and 140°F (4–60°C)     4-60度1 ?! _9 y# F9 E& `2 a
  R3 e4 ]+ U9 A7 v& z
32.All bacteria need the following for survival:
2 g" G# N; U: r, ?所有细菌生存需要以下哪些内容:4 U( ?' e6 ~- m/ `9 @
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 _5 w1 K9 t7 p. }  U5 P' I
) m! U' M' D6 R7 A: C33.Which of the following correctly represent critical control points in a HACCP system?. G- `2 c- }& s# V! p  G% B
以下哪项正确表示了HACCP体系的关键控制点?3 V9 L+ U; G1 |. i, T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : v0 E3 j5 j6 l, s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ n' T$ r3 p9 S

% k. \4 V6 H  D1 g+ s  }; N34.Which of the following is not an example of a carbohydrate?
' P# W7 K) Z: }, t7 r下列哪一个不是碳水化合物的例子?
7 h; M! G# u( g% uA:Essential nutrients 必需的营养物质
+ @3 C9 I, y6 o( S5 l& j
& h) k- V+ d: M& W5 c5 a+ I. B35.The process by which a liquid fat is made solid is called:
9 u" C+ W$ I3 g2 q  K液体脂肪做成固体这个过程叫什么
* ?; {/ w/ t& z8 y0 [A:Hydrogenation  氢化& c- q" `- J2 X: u. A2 B

8 W' Q4 J2 M. l( [; ]# }5 c8 t36.Which of the following is not an example of a fat substitute?; r* y+ z% Q5 E. t3 u
下列哪项不是脂肪替代品的一个例子3 D! d9 R+ I+ @, f7 Q% K+ Y7 h
A:Acesulfame K  安赛蜜K表+ ~3 x: `7 E/ A' _7 g

/ l, o; d. _1 j7 G8 G; a0 ~$ d37.Health Canada requires that a product labelled "fat free" contain:. I) U/ M$ q2 r) \  ^: I( ?0 `( J
加拿大卫生部要求的产品标有“不含脂肪“包括:
* ]4 ?' B, c$ D1 G9 wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 y3 B: x& U9 H9 B, S

( L; J2 M+ D& f; ^% _0 ~: `( m# J6 e38.Which of the following is not a problem associated with converting recipes?
; f4 Y4 X$ G' y0 v, b下列哪项是不相关联的转换配方问题?
7 K7 ]6 b8 D* k/ I3 @A:Unit cost 单位成本( S7 \! B7 d7 \8 R6 [
: r; U, V- s1 s" S- D+ N* P' y
39.The condition or cost of an item as it is purchased from the supplier is called:7 ~% R9 _) S; O$ f; i
从供应商采购的物品的品质或成本叫什么$ u/ Q8 Z8 w0 c/ F5 [5 O
A:As-purchased cost 购买的费用
$ S( @  u+ S2 |
7 A! Z; Q, e9 L! m4 |( P  z40.The amount of stock necessary to cover operating needs between deliveries is known as:0 L# c, r/ p; {9 @( _- a
在新货到来之前用于日常所求的必要库存量叫什么
) `1 t5 `1 U) o6 R/ xA:Parstock 基本日常最低库存
5 r. k* Y! H6 O0 Z/ I9 I; E, J; q& B, X2 F+ x4 ~; C, Y
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 r- a, m6 j5 t) f. j) G. {4 A
下面那个缩写是用来表明正常库存流程?
% H, s- p3 ~* aA:FIFO=FIRST IN FIRST OUT 先进先出
/ f1 y6 m1 X: Y! v
: ?6 M9 A2 h4 s' J0 l8 `42.Which of the following knives is used to turn vegetables?
& _2 ~& F% c" }' Z$ p. U下面的那把刀是用来打开蔬菜吗?0 H% j9 o* F6 B! i
A:Bird's beak knife   鸟嘴刀
3 g& a1 w8 J2 E# c$ U  s  J" L. ]3 ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 E2 T1 }+ B+ v3 v

6 X: C; q0 D3 s/ d- h/ m2 t5 h43.What is an instant-read thermometer best used for?
3 v3 Q* e8 [. o- {即时读温度计最好用于那方面?& g8 u. g3 u) S% p( ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度) @. [6 ]9 j% |) A0 ~  c, i. j
# u4 ^" L6 V9 Z6 X. o# ~6 B
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 r# m* ^) t* [$ I+ e) r8 x
下列哪些金属材料受热均匀,通常用在铁板而且非常重. e" h# _  X% R7 q5 o3 z, j
A:Cast iron 铸铁9 ~, P( M+ r$ a$ x& P5 d

# E" C3 t& C  S6 h/ _" f, x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& k* j* Q* }" w; V
哪件装备下面有一个可移动的碗和一个S形叶片?& T' h3 R& ^$ ?  w7 Q/ U; h' L, O
A:Food processor 食品加工机
2 T) _: r: d# {http://www.google.com.hk/search? ... iw=1263&bih=5721 w& ?: {1 x- F! W

$ N; _' I: c6 L5 [  t( ~: W# V46.Which of the following is not a rule for knife safety?
4 T2 v( W' ?  b7 p* i8 t/ o* t下列哪项不是用刀的安全规则?
" Z( P: V5 v, B) g& e. A0 A7 AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% M5 Q6 @* [# L1 F9 T# [3 m. A7 k/ J. `( u/ E/ o( F  M' b' b
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. u2 p  a! N! [' O1 B1 @6 _0 V5 r* ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 l. ~# l* C: u2 S
A:RondellES
2 [4 Z6 H* d* w/ zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* ^6 ]* a/ x& ?+ Y( L% _" Q  L' P
5 l! Z# O& c: |; @9 ]
48.Which of the following is a diced cut used to garnish soups?2 D0 R+ k  e4 J; h2 O8 j" P
下列哪项是切成小方块用于汤的装饰?, n0 |* v$ @2 Y) O, `
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 y( y# R* t1 R& ?* y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, e: W! Q+ w* r- C9 o" c/ ?
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!!——4 e+ c3 ^  k! Z8 Z
A:Gaufrette
" D0 A8 B( a/ n# J# v! ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. I6 i) D" s2 ]$ U2 @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& u6 a, u4 }. o9 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* |8 M- ]. I$ G8 Q: W& w' j" a8 f

9 z! i9 J% m$ d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ }& Y) Z- c; F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)( @0 w9 ]& I# l) }( ]
A:Cilantro 胡荽叶 香菜1 b2 @6 Z4 [# I- a1 _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& {$ s; ]4 ~* E  A# M  G
1 M; V7 u$ c  K, @0 x60.Allspice is made from:& @+ Q2 m9 \- m% i4 ]; D: X1 w( g
多香果,  多香果香料是什么
2 W6 Z6 w5 d8 y$ chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& Q& L/ ]8 i9 d5 S8 u. y
A:A dried berry 干浆果) h3 t6 u# S% W: t9 s% N0 j
- D, C( c! ]& `' [* D
61.Which of the following are used to make a sachet d'épices?
) J  P% O) I  J) z; S1 E: A下列哪些是用来做香包德épices?
8 N* b, B3 W5 n$ r: V: Ehttp://www.sachetcatering.com/9 m7 |- M; m; i! k( l, m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 J  }0 j, c2 M+ k6 k
- I- X/ U8 ~4 o6 u' L
62.Which of the following condiments are not soy based?' _4 a- S3 f( Y4 Z  s( b
下列哪项不是酱油调味品的?
' R7 T) T: p3 o$ `8 Q) f5 @' g  Z- NA:Wasabi 日本辣根
4 i' Z. e3 ]/ |1 O7 B) M) ?
. _! H0 d+ O& X( c3 o% g2 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 y2 m! W/ _: y. u6 H7 P0 Q
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:/ m; J. a2 d2 a# `0 |1 V8 \0 R& T
A:Pasteurization  巴氏杀菌8 F& u: Q1 @5 T+ t  g
& {  c- r$ N: F# t' W
64.Which of the following steps is not the correct procedure for whipping egg whites?
+ u$ E8 s2 K0 s$ ~5 ?, i5 U( ]下列哪个步骤是不是正确的蛋清搅打程序?- E+ T9 `& \/ \- k( P0 v' H$ L& I
A:Allow to rest before use. 允许休息后方可使用。
' q: I" l, e9 c7 i$ t/ l' l# F  Q$ u3 E# [7 l  w6 v$ n$ B- Q
65.The weight of a large egg is between:一个大鸡蛋重量介于:
; a, S- Y& Q  e1 WA:56g and 63g 56克和63克
$ Z3 c% {  E7 G* f  x) J7 d* `! _/ u5 V* a3 L  z' H
66.Evaporated milk is a concentrated milk that is produced by removing
$ @- S, C% H! v6 I: q0 n/ T( H; G+ R炼乳是一种浓缩牛奶 是去除什么做的
. |& @- m# {' s2 W( w  P3 oA:60% of the water 60%的水; c( M" N- R$ T" a

. c1 R0 `& _: t# w+ v67.A method of cooking that transfers heat through a liquid or gas is:
9 e' V: [( Y0 B: M一种烹饪方法,通过转移液体或气体是:- B& Q( ]: a9 Q4 \. h# L
A:Convection 对流5 x) ^4 |( T4 a; f
. s( R: {: g5 V) P
68.The cooking of starches is known as  烹调的淀粉被称为* Z1 X- D, d' ?3 s6 g
A:Gelatinization 糊化; B( {% q* y" ^* j
  a& U: d' o, B9 {" Q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 I# v: G, g( u" {2 ?
A:Braising 烤
& {( [. i% p. j& F4 A8 u5 ?
! |% r/ z# J' Y9 ~* a70.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:: f% r; l( P0 s. C) c
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" _8 B' U7 u, l) H
2 x! a! Y7 X5 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
2 X) [9 S  ]. y; P5 S6 MA:Fumet 原汁
$ w- P5 g# N; }5 t2 C
4 D# G- C/ L! 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
2 g6 \2 V2 x& D5 V% jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- }  C2 N; u4 V, q: E' W
* z5 [! A6 `3 A
73.Which of the following is a principle not used in stock making?
* k4 i' z' g8 f( R: r下列哪一项不是用于制造高汤(低汤)的原则?( W0 v: s7 c' ?
A:Start the stock in hot water.开始在热水中操作* _' P6 d6 ?/ F3 j+ p

5 ~7 C$ @& A, H" X7 p/ q74.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* W9 T0 u. k  F* y6 [. g$ V! K
A:Remouillage 法语熬汤& _2 R% j2 ]" ~  g7 o
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