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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+ \- Y+ O. m' @, z+ Q# E8 W2 Q* F6 P3 m8 r9 u% t
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。1 V. i9 Y4 e- D4 f- i  d: Z
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
/ m. K0 Q. Z( a5 m: @3 C1.Which of the following methods should be used to determine doneness in a New York steak?  c/ b; J+ I7 \6 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)- u% U) o9 h7 ?4 i- |
A: pressure touch. 压力触摸
" K9 I: i$ ^  Q/ ~2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! m& S$ ^7 I2 U% H* d0 c$ i
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
- @  o8 [* K! y5 aA: acid  食用酸
* c+ V! R9 C4 n) {. x  C* z: ^' m3.Vegetables are major sources of which of the following nutrients?
" @# ^1 l4 m2 d' F7 U6 Q! \2 _蔬菜中包含的主要营养有哪些
/ s. `  J5 k* {9 w! F" zA:vitamins and minerals. 维生素和矿物质。
+ B$ H8 S4 ~: s7 c/ b4.Cauliflower is commonly served with/ M* d6 j& ]' C) Q' G6 n0 d( f2 L
花椰菜(菜花)最常见和那种酱汁搭配. [( `9 y" }) n
A:Mornay sauce. 奶油蛋黄沙司
9 p' s. j! \$ x! z5.Which combinations of products are found in pie dough?
  m, P! V9 _, Y8 P6 w( l5 @% O下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( ~0 s0 W3 I- S0 d* `% F
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! B* Q" u( z$ x- F. J2 M
6The French term for mussels is 法国语青口(海红)叫什么
5 W+ d5 r/ C/ G% s' @A:moules.法语青口,海红. t: U  l( L% _2 R' [: o
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 i( J8 r) B% `/ ^2 a0 Q
A:faintly fishy. 稍微有点似鱼味
7 }' V. I6 O! @$ l# W# O4 Y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 J& d) Z! W0 O& `A:2 days. 2天
0 B) n- c. |  M4 G) y# X+ ]9.What are the principle ingredients in ratatouille? ( y5 i6 L( j0 I3 ~8 c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 }8 \, W1 t' Y" v" ]7 T8 C
A:Zucchini, eggplant, green peppers, onions and tomatoes
& p& \- |! S9 U8 E/ S% H0 g西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& G* u: P8 i- Y5 d8 |
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) p; r; @/ o9 o4 [  U! e" B
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 V% a! ?3 |6 D大批量烹煮食物要在20到30分钟内
3 h6 j5 H' m) `) ]1 w+ [11.What person has the authority to issue a Health Permit?& L; s! L7 F0 |  {! s$ Z2 h; J
谁有资格颁发健康证(卫生证)。8 l& C8 ]6 |( t( m( z+ H+ d" e- H+ Q
A:Medical Health Officer.
$ A* e% Q0 W, v! D6 H医疗卫生官员。; C% R- T; h' f( i7 l
12.For what period of time is the health permit valid?
' {% G/ [- Y0 u6 Z: @4 V健康证的有效时间是多久?
! k5 c1 C. m: `: ?/ MA:12 months.12个月* i0 r# J& n: e) R5 F* h
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
. m# V2 b) Z- E: f/ G9 M. L在食物和饮料准备区,通风系统换气的标准时什么! u' a5 z+ s: N( `# s
A:08 times each hour. 每小时8次
/ o1 `, J( m: v+ D14。The minimum temperature for manual dishwashing in the wash sink is
: v. }7 P5 A! o8 S' V5 _4 b: Y/ W手工洗碗,洗碗池的水温最低多少度?
. Z! h, N+ e2 P6 q+ D/ ^A:110 degrees F (43 degrees C). 43度" y- \4 Q2 F6 H3 q6 ~
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, [  y" t! |' l
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 ~6 o: D# ~* x# ?+ ^A:180 degrees F (82 degrees C).  82度
0 }: `# N/ c# u- _. O) W) E16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 a7 t% A0 p6 t5 Z1 y* a% d' H; @用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" ]! B1 ?3 O* [+ k6 B/ c; ~A:en papillote.  法语自己理解: Y; R+ u5 ~2 g9 }! j! D* Q* O
17。Wing or Club is considered a
( ?8 {) P, V5 a翼和CLUB 被看做是一种.... R! z3 X8 c/ F4 g2 h
A:Bone- In Cut     带骨切
* y: C- K7 ~: D18。New York is considered a   纽约牛扒被看做是一种
0 w( T" {7 e8 Q) \; I% n' HA:Boneless Cut     无骨切; |) d# e! _* H+ E
19.In general, a court bouillon for freshwater fish will contain) C8 t" V2 a' Z+ q7 c& s& Y
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5 n8 t2 W( J2 t6 O2 x
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.' Q  Y* T- y: v# X
和做海水鱼同样数量的调味料和香料
9 Z4 U0 o  R6 b* F+ G( j20.Anise is very similar in flavor and appearance to
  y! E0 H6 ^  D  [- S八角和下面的那种原料有相同的味道
9 Q* ^* D7 v3 I* H) S1 @. n. x1 h$ vA:fennel  茴香; v7 o$ P: f% O9 E7 O. {5 ^6 ?
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. j9 t% q* f3 L# b6 J% s
下面那种原料更像大葱且有平面的叶子
0 G* T3 U2 W9 K+ C* S$ B& D( c  NA LEEKS  似蒜葱 (这边人叫京葱)
& ]- f! s* s1 {- o22.Which of the following cutting shapes refers to a small dice
2 W1 j7 n2 w) m; Y下面那种刀切形状指的是很小的粒(末)! R6 q' t( E4 K1 e) o$ K
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  h5 ^* C+ ]4 Q7 e; v& Y" I23.Oil is added to the water for boiling pasta in order to& r7 A; j! K. ^' w' \
向煮沸的pasta (意大利空心粉 )中加油是为了. J/ K5 F$ {# l0 O: G* f1 }
A:prevent the pasta from sticking and to minimize foaming action.
8 `& D+ d/ i, x防止面条黏合并降低发泡。5 q5 i4 |7 l$ A2 u5 P
24.Which pasta dish features pine nuts and basil?3 u1 k3 a  B3 b' s( S- }
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 R( ~7 H9 z1 j1 G4 D
A:Pesto.一种绿色的意大利面酱
* D% q" Q; ^+ k* j8 Y) b3 Y+ }2 s' phttp://www.tianya.cn/techforum/content/96/563836.shtml: Y' l5 u7 l) @. u$ ]* ]
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25.Which of the following is a spring vegetable similar to spinach?
; x; `5 j, v, c+ i下列哪项是一个春天的蔬菜类似于菠菜?
5 U# l+ |( v. P6 r* x! ^A:Sorrel. 酢浆草。
8 n- U. d3 L% d9 lhttp://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:
$ a# h/ @) o, m$ }哪位厨师最早带来高水准浮夸的美食2 p1 U8 ]8 Y$ u
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# z. ]% h$ Z1 V& B2 ^7 A: Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( z0 h+ |1 C% t9 b
A:Cast-iron stoves         壁炉/ L3 L1 [- v, e, k! d& y
http://www.usstove.com/products.php?id=6, e* A, L* |% K* y* d1 ?2 k

( u' F9 K4 j4 [, b28.The French term used to describe the roundsman, or swing cook, is:' w8 M/ A0 W' b, U" x7 L
法国术语,用来描述roundsman,或摇摆厨师是:
* w% w. i9 Q2 w& ]9 Z. D( wA:Tournant   图尔南
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3 A0 H! m$ W0 P/ D29.Another term for the wine steward is:: I! f; Z5 L1 A! d
葡萄酒侍酒师的另一个术语是:( t3 Q8 v. D6 W
A: Sommelier 侍酒师0 \9 g' _. e/ @6 b9 W% {! j
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30.Molds, yeasts and fungi are examples of a:- W  A, C6 {0 A( g" l, f4 ~
霉菌,酵母菌和真菌是一个神马例子
% l7 r6 _8 L. q4 \A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, G% ^- w( z, e- T! u- i- H根据加拿大食品检验局,食品的危险温度区在多少之间:
& y+ `) k! l/ K9 ~& OA:40° and 140°F (4–60°C)     4-60度, |% I6 z5 V- y1 ~' @

  j% c7 v4 g  c32.All bacteria need the following for survival:4 C6 o* R: E7 A* w# w
所有细菌生存需要以下哪些内容:/ C& y2 s3 y, S
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?3 ?% ~3 t* S$ _4 P! _; h
以下哪项正确表示了HACCP体系的关键控制点?
  F& q( u* L. R' M9 \A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ k  {" L/ [; }7 |4 h: m6 n食谱,接收,储存,准备,烹饪,保温,冷却,再加热, V8 H" }2 h+ V' {6 K

& b' n( {" a: {9 {  w# a$ A34.Which of the following is not an example of a carbohydrate?4 @1 o: q& d6 N$ i+ y& G
下列哪一个不是碳水化合物的例子?4 k  t" P6 A% R( l
A:Essential nutrients 必需的营养物质
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$ o% F$ q; f7 A8 v1 I* y" I35.The process by which a liquid fat is made solid is called:- B; b' Z9 Q& @( T2 _1 K8 x) M
液体脂肪做成固体这个过程叫什么
* l! f' w2 _! P- e9 {7 O8 ?( x; cA:Hydrogenation  氢化
: Y' j! }3 Y/ L1 ?" g: T+ S4 o. c+ Q, w" D* G) U) m& o9 J
36.Which of the following is not an example of a fat substitute?
. b  i$ ]1 S4 z) y3 t下列哪项不是脂肪替代品的一个例子
8 e0 \. {; H5 n! }' F' yA:Acesulfame K  安赛蜜K表/ |, t# x2 ?, f
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37.Health Canada requires that a product labelled "fat free" contain:; b, w7 w8 V$ ?+ m9 D
加拿大卫生部要求的产品标有“不含脂肪“包括:' X! h4 H% _" o9 R+ R# h. }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ A: ]1 _* A. d- m! @
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38.Which of the following is not a problem associated with converting recipes?! p4 _( B, Y5 l& q7 F- D
下列哪项是不相关联的转换配方问题?
$ U' D8 S" w) T$ `( oA:Unit cost 单位成本
* J8 h; i% O3 ^& i; [$ k! j
: Z+ N0 H! T" N- Z, f/ l% f39.The condition or cost of an item as it is purchased from the supplier is called:" M- i: m5 W6 v1 G1 ^9 g; Y
从供应商采购的物品的品质或成本叫什么4 U' U4 g; I+ M; R; T. H
A:As-purchased cost 购买的费用" `: N" ?" q% q0 R; G+ B
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40.The amount of stock necessary to cover operating needs between deliveries is known as:1 M' F* e. w6 \! [
在新货到来之前用于日常所求的必要库存量叫什么- l- N, u9 F7 k) B
A:Parstock 基本日常最低库存
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: F$ s( j: K1 f7 y  {1 @41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 H" [: c9 n; M2 o9 A) Y下面那个缩写是用来表明正常库存流程?
: G5 Y  i) d& _A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
: D& Y4 y" y, P+ q* F1 O( _9 E- i下面的那把刀是用来打开蔬菜吗?
5 O' k- s/ F: WA:Bird's beak knife   鸟嘴刀( K5 Y( ^1 F) D$ n& c6 B7 g& w, W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 e" ~. ~6 v) T3 ?4 }" w6 u( I43.What is an instant-read thermometer best used for?
. n$ a( Q. u4 j1 X& Y即时读温度计最好用于那方面?
6 a3 r( U2 f' PA:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 f* |1 t' P2 z7 E/ d! I+ U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 @- e' m1 q: E$ O下列哪些金属材料受热均匀,通常用在铁板而且非常重
- b8 j" S' a) n( ]A:Cast iron 铸铁
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1 ]' V8 j( \# u0 X# F9 y+ k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 r0 w2 ?4 c6 i
哪件装备下面有一个可移动的碗和一个S形叶片?. W. w/ _  E! C3 Y7 B2 w
A:Food processor 食品加工机
- a; r1 ?$ g# Q3 j" vhttp://www.google.com.hk/search? ... iw=1263&bih=572' C$ }+ q) V* {1 s7 S& L2 j

" d! R# g) a2 O4 ?: W" T6 t& M46.Which of the following is not a rule for knife safety?
5 y& n  r5 _4 F$ R' R下列哪项不是用刀的安全规则?
, E* Y' @4 j- S6 b) C9 Z7 A! `- g4 j; BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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& i* k; H( S2 l, _0 K, c* r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 l3 h7 @5 K  P$ ^6 {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 l1 o! W6 Y1 sA:RondellES ; i8 ?- m, o* c' x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# y! L+ _4 `+ r. I; z1 I9 [* J  c/ `
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48.Which of the following is a diced cut used to garnish soups?5 ?1 ], @* ]* ^
下列哪项是切成小方块用于汤的装饰?( b$ O) a' v6 o* s9 q5 q( z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 k. M, d% `- z! o* N5 K4 W6 }# _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% z! g, ]/ r) {# p- J; F% l+ `
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!!——
/ W. x: @; l+ }A:Gaufrette
# M8 b* e. G8 ^1 Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  p: b( x9 t) A3 C. E: V3 E+ lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ r0 Q  s" N+ A" E% A0 N6 q
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?. w) `. [# H  e4 r4 M0 X! e$ ]/ g
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)
8 c, O- H) w' g6 _8 c; F# RA:Cilantro 胡荽叶 香菜% n; q: Y# }9 x' }7 c0 H6 o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:1 z7 v, y# Q6 ~& _" t! {, x' e
多香果,  多香果香料是什么
% T% U3 l& z+ Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) b- [" ~; b- s9 h6 n7 b- ~
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
  A! ^5 g$ R5 i. z( d( F下列哪些是用来做香包德épices?
0 F% H) g/ a0 y2 Lhttp://www.sachetcatering.com/
) s" f" w* t8 }: a* |. x) _5 A1 EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: N$ T+ H  j( L, \) W

: w- v% m# u1 S: p7 g62.Which of the following condiments are not soy based?
' u$ U" |! I( n* @0 f2 p下列哪项不是酱油调味品的?0 j( }- r$ Z3 i7 L0 c/ u
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! j, ?) L0 z' G
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:
- z0 L( v' |- r5 o7 ^9 k; V% IA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 W) Y; Y2 `$ K4 {, Q
下列哪个步骤是不是正确的蛋清搅打程序?" [6 M* {7 U( E
A:Allow to rest before use. 允许休息后方可使用。+ I# @3 V! E' P' H) W

$ ]4 o6 F; U  U! P65.The weight of a large egg is between:一个大鸡蛋重量介于:
: |3 I+ ~0 a; I$ ~# o, {; _& O4 M6 vA:56g and 63g 56克和63克1 x2 N7 L9 t! }- s) n

# _2 w) D! d: z) o4 z66.Evaporated milk is a concentrated milk that is produced by removing
0 n: z) s$ U3 i  x炼乳是一种浓缩牛奶 是去除什么做的
& @4 e: g1 ?8 i4 G; nA: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:
7 }8 G: F7 [7 a" p1 c* Q6 k一种烹饪方法,通过转移液体或气体是:/ e" v" m' a9 v
A:Convection 对流. B; O. x' T" X& j
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68.The cooking of starches is known as  烹调的淀粉被称为9 U, |% f& L: L) s+ K' Y
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?9 e2 U7 Y9 d$ a; p; y
A:Braising 烤: {& z( v8 U% H( ~; n# {) `
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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:3 x1 i- t7 v0 c. z6 S! K, e1 d
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ `5 ]+ d5 G" F- {3 i0 M: l

5 V7 Z% j" A- y& Z3 C) r1 L71.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 P2 b. T+ {8 {" uA:Fumet 原汁
6 {* O; d& X) L, v' y6 C7 i( Z) r$ E8 o% @% E  S: V1 ]2 W( |
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8 F* ^9 N4 {' B0 T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 X( k  }' a1 R6 A- N$ n73.Which of the following is a principle not used in stock making?. b' Q9 b  M; c9 ~# l$ l) }
下列哪一项不是用于制造高汤(低汤)的原则?4 S- q, Z9 w8 D2 y3 t: V! Q+ j
A:Start the stock in hot water.开始在热水中操作
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: ~6 O0 V9 N+ ^4 }% @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1 v  k4 w& ~. L/ [
A:Remouillage 法语熬汤; X' E( V% s5 y5 l7 W
http://www.haibao.cn/blog/post/176242.htm
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