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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。
# _4 _# O! e. z7 p5 U! B  l
. k" ^# b; g# h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 a" o+ B3 G+ D/ T; M$ 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
. h- g4 x7 b0 U* ?! e: Q1.Which of the following methods should be used to determine doneness in a New York steak?
9 l/ P' |& u" }1 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)! L* e! Z. D% q
A: pressure touch. 压力触摸
. a. I* I, ?% B2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 d; {% [  B; Y: i$ M0 {2 A1 U2 x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; S) X3 U# v: [6 F, u" F- q; j
A: acid  食用酸" t. [0 p( Y* T& d% ~! J$ l
3.Vegetables are major sources of which of the following nutrients?7 t0 r* M* l5 ~/ }8 H* `
蔬菜中包含的主要营养有哪些* r' l1 S2 ^( n9 E4 g8 h
A:vitamins and minerals. 维生素和矿物质。
& |+ l8 R( W8 B0 E4.Cauliflower is commonly served with
, g5 O/ B  k4 p4 Z/ w花椰菜(菜花)最常见和那种酱汁搭配) h8 A$ s, }( L1 U! H
A:Mornay sauce. 奶油蛋黄沙司
! ]: J8 m, ^2 s) H/ y5.Which combinations of products are found in pie dough?( k- }) w* O+ g3 X
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 r4 D0 {* N5 D- _% O7 uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 s( n& Y' r  Z. A1 G6The French term for mussels is 法国语青口(海红)叫什么
7 @1 G5 v  N- h  O# S( eA:moules.法语青口,海红! C3 z' I% q! C0 L8 O7 |$ T
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& `4 _& }" }, |& e. `
A:faintly fishy. 稍微有点似鱼味
/ k  E4 N4 a5 [, M- J8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* P; M2 s: n* x; ^
A:2 days. 2天
  Y2 q4 d! P) ~4 C* ~. \' m9.What are the principle ingredients in ratatouille? 2 H, p, _' d) `) n
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( w. f- e* u. w7 Y
A:Zucchini, eggplant, green peppers, onions and tomatoes* |0 E& @, \; ]* n. ~
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, M( d! l9 J. i& l% Z$ n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 O* z1 Q, k" k& y. }/ H8 e+ \
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 k1 M% s$ v6 g, ~/ X% S9 q/ ^大批量烹煮食物要在20到30分钟内
3 g: [) m' l$ o8 L$ m: |11.What person has the authority to issue a Health Permit?
0 T: q& e% Z4 C* Z4 O  C谁有资格颁发健康证(卫生证)。
3 J6 d7 ^/ ?. L  c" q0 dA:Medical Health Officer.
1 {, `) Q+ u& \$ F医疗卫生官员。1 ]6 q/ ~" ^  }3 T" s( Q
12.For what period of time is the health permit valid?6 F) c* {/ R" h
健康证的有效时间是多久?
0 G2 L! s4 X* c5 \4 J( OA:12 months.12个月9 L( a$ a% Y; I6 n
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# j7 V% e( Z  Y5 s9 h5 u# C% M在食物和饮料准备区,通风系统换气的标准时什么4 k; e. l6 E3 X1 M9 y7 v2 E; x1 \
A:08 times each hour. 每小时8次
% L6 |% {/ G! G0 Z0 i$ @! Z: L14。The minimum temperature for manual dishwashing in the wash sink is+ k" T7 R, @3 m. \) K3 w
手工洗碗,洗碗池的水温最低多少度?
, J, \, k$ r! e- I% lA:110 degrees F (43 degrees C). 43度2 H' c% x6 G1 L* O# S2 D# _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 O" o% G: x' k2 m7 b用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# j5 p2 g4 `1 D
A:180 degrees F (82 degrees C).  82度, L2 P' E* C0 Y1 q" \
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, u" z0 l7 C! O' r& C
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 f6 i0 |, g$ ~$ d- F( sA:en papillote.  法语自己理解! o6 n; G9 ]1 h1 f" i5 M
17。Wing or Club is considered a
1 t2 L" ~$ x9 T2 M2 |7 N翼和CLUB 被看做是一种...
# Q& f' A5 B$ j7 u5 ]; XA:Bone- In Cut     带骨切
/ p5 t6 l% l- Y  |18。New York is considered a   纽约牛扒被看做是一种4 {( e% c8 Q" _
A:Boneless Cut     无骨切
" I8 K$ B' n8 Z  @, {1 d19.In general, a court bouillon for freshwater fish will contain; Y/ {5 p* ?% ~# \. i* 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5 o" K' X  U' f& @+ G9 e
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 R% J: f  b  Q& H8 \和做海水鱼同样数量的调味料和香料
5 j( Z; ~0 U& x9 M5 {. U- T" `1 R20.Anise is very similar in flavor and appearance to) q8 F( D4 k7 ]2 ^
八角和下面的那种原料有相同的味道( a- |3 G6 h/ S! o
A:fennel  茴香
  D; r# N; _& K; n; \! M21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ b; W2 h# [2 R$ N* E% s/ \  }
下面那种原料更像大葱且有平面的叶子
" |4 [/ N) v, BA LEEKS  似蒜葱 (这边人叫京葱)
$ ]2 d3 A' o. A. k$ `22.Which of the following cutting shapes refers to a small dice
% T1 d0 @$ M9 ^' j- C7 i下面那种刀切形状指的是很小的粒(末)4 g9 i: x; t4 ~4 ?9 m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* T6 Y" c+ h: E
23.Oil is added to the water for boiling pasta in order to: E. b5 H  j, V; H% q  P
向煮沸的pasta (意大利空心粉 )中加油是为了
( E3 p* J# F; U: r& ]8 Y. bA:prevent the pasta from sticking and to minimize foaming action., }7 H0 Q- m* R5 R8 |, c/ G- R
防止面条黏合并降低发泡。" W# G- v8 \+ v5 I% n; a
24.Which pasta dish features pine nuts and basil?
6 m& x6 |/ h5 q$ r; j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( _! u" Y' E% f: D! sA:Pesto.一种绿色的意大利面酱
. z5 b( G* B# O2 j4 S' N$ O9 o9 Mhttp://www.tianya.cn/techforum/content/96/563836.shtml
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) b/ z" B4 O7 ?+ Z25.Which of the following is a spring vegetable similar to spinach?1 Y$ u5 B6 y" C8 ^" K
下列哪项是一个春天的蔬菜类似于菠菜?
; e8 v! h: r7 c4 C* n( uA:Sorrel. 酢浆草。, w1 v$ ~) |& K7 s4 `
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:  n$ y" u: W8 ~: _& `
哪位厨师最早带来高水准浮夸的美食% [- N8 t: _9 R; @3 s- o/ {" h* i( O
AAntonin Carême 人名 安东尼·卡罗美  p" e2 T( ^+ o1 g  v4 P

4 m" u: m& I* p, Z" Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 E, e8 Y9 Q$ c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ _: \4 G) k+ ^1 s" z7 VA:Cast-iron stoves         壁炉
0 M- f+ S5 h0 |, Thttp://www.usstove.com/products.php?id=6
3 K5 N" j% B, l! S- ~' Z* h3 o% ~7 H
28.The French term used to describe the roundsman, or swing cook, is:' }) W& o( w; f  Y
法国术语,用来描述roundsman,或摇摆厨师是:
- r3 T) r# }- z9 D3 f. D6 E! `; UA:Tournant   图尔南
4 G2 L  B5 y1 H- k
9 e. q% C) @9 l' u29.Another term for the wine steward is:0 R# d" z0 s$ z
葡萄酒侍酒师的另一个术语是:
; K2 \: O+ `- @5 Y' }$ {  q# QA: Sommelier 侍酒师
: V( k) u$ c3 F9 p# |& q. W
' i9 E2 O! A  s4 e30.Molds, yeasts and fungi are examples of a:- N! v" f% C/ d/ o4 V) \% `
霉菌,酵母菌和真菌是一个神马例子7 Z- U/ M( L& n0 B4 M
A:Biological hazard 生物危害
+ k/ i9 ~' V$ D
2 u% W2 ^. l% c& m  E. a6 e: a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. z/ I5 E' z% K! D; m+ K根据加拿大食品检验局,食品的危险温度区在多少之间:
0 v6 r: R& _  n% `- fA:40° and 140°F (4–60°C)     4-60度
2 f) t/ b- z; n. U7 k8 E7 A3 e4 W7 D" K( Q" k% Q( |, ?* R8 Q
32.All bacteria need the following for survival:
; @, s, w+ j3 a; Z, c9 x! Q6 u所有细菌生存需要以下哪些内容:1 p! \9 Z1 |" B: B
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* s4 ?. A6 ~" N+ c( B9 `# t: K( a7 T
33.Which of the following correctly represent critical control points in a HACCP system?! I* `: k- k" P1 t& R5 I
以下哪项正确表示了HACCP体系的关键控制点?
! m/ `2 @" E5 `$ S7 E( `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; `# n7 x9 F- F3 G& t; R  K食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 k: l. ^  S" U0 w# t. D/ q* \, J. o% u( F! Z' A( j7 L3 @, h
34.Which of the following is not an example of a carbohydrate?$ @) ]4 J. l+ u2 T5 ]
下列哪一个不是碳水化合物的例子?
8 Y% K0 M/ R+ v4 [5 bA:Essential nutrients 必需的营养物质  q& s% P" u3 g" d( w( n1 ~" m
8 {  n* B) B# B$ E
35.The process by which a liquid fat is made solid is called:
0 [0 i  c, k, b2 _液体脂肪做成固体这个过程叫什么
5 q; v# v: A+ H7 [* K1 ZA:Hydrogenation  氢化6 z( m2 J  N7 y0 m7 T0 f  m! n# p8 ^

) `. }3 p* S8 p: o& \36.Which of the following is not an example of a fat substitute?
' S1 y4 c1 P3 {+ w$ N6 ?下列哪项不是脂肪替代品的一个例子
" D; q( @6 h; RA:Acesulfame K  安赛蜜K表
8 O( m9 q4 L4 Y% z7 \
' P5 Z" `' h; r0 u$ _$ O37.Health Canada requires that a product labelled "fat free" contain:& u: ]# B7 s; Y0 O  h9 \- W9 i
加拿大卫生部要求的产品标有“不含脂肪“包括:- _9 d) O+ y' A$ U! _, E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" _/ ~4 X: c, m4 }' [& e

; N5 w5 O+ [4 q38.Which of the following is not a problem associated with converting recipes?, {2 s6 J2 o0 n- _. G9 X, P& O
下列哪项是不相关联的转换配方问题?
/ V9 }' P' K4 ]6 B1 A* T$ _6 o; V; \A:Unit cost 单位成本
2 _/ H# c. j$ E+ O5 m
9 P# b: n5 _; M. V39.The condition or cost of an item as it is purchased from the supplier is called:
/ M/ z" m& I3 I4 i从供应商采购的物品的品质或成本叫什么
- h2 `" S3 `+ h* l' C7 G4 N9 OA:As-purchased cost 购买的费用
/ x3 t5 c% b4 E0 {! q$ O7 e
/ g: E+ K1 e7 }4 `3 R6 f0 Y40.The amount of stock necessary to cover operating needs between deliveries is known as:* `5 V1 s9 e- `( D
在新货到来之前用于日常所求的必要库存量叫什么( o1 |9 X+ K( S7 b0 V
A:Parstock 基本日常最低库存
& ~/ d0 Y' P8 |, V/ L$ A  }( q
2 X+ d" j5 e8 T5 e. F+ ?- j, c: R41.Which of the following abbreviations is used to describe the proper rotation of stock?2 D. i9 V% C" f4 U& L. h
下面那个缩写是用来表明正常库存流程?7 n& k5 D) q1 [( _, Y+ d! D
A:FIFO=FIRST IN FIRST OUT 先进先出
' c! |. X2 U& f+ s  b& |
2 Z& y( n+ k# B# ~6 p- c" e3 A42.Which of the following knives is used to turn vegetables?
) l' v- w" L, c下面的那把刀是用来打开蔬菜吗?! S2 B# o* a1 S4 d8 `8 @1 v' p
A:Bird's beak knife   鸟嘴刀. ]6 I& U9 [" d+ I/ Z# |- [; R* a9 T/ [
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  S! ^  l( }) m

0 ]8 Q7 q/ Y2 [: @, S43.What is an instant-read thermometer best used for?
0 I$ p+ R+ M1 i即时读温度计最好用于那方面?1 w' U* n8 ]" r3 J# S
A:Checking the internal temperature of a roast 检查被考物品的内部温度) e9 g2 }# v3 i

6 W6 o7 G/ }7 ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ G: v% _* F! _1 t
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 r6 G; r, B8 h6 [) \
A:Cast iron 铸铁2 V7 G  `- ?( `7 N: K5 D

* `: t1 R$ N- U+ K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 p. b3 w: B8 r6 Z* H9 C8 F哪件装备下面有一个可移动的碗和一个S形叶片?( d7 `# O7 t8 P: i
A:Food processor 食品加工机
0 F5 [' d1 ]; e  }$ }http://www.google.com.hk/search? ... iw=1263&bih=572; a3 _+ x* i. {( E+ F8 g
4 ^6 s& V" ^- T  S/ @* h
46.Which of the following is not a rule for knife safety?- }- x% T+ y7 }
下列哪项不是用刀的安全规则?8 C: d1 k& }& E3 A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) n; g4 `$ P/ M' J) V7 \' s! \
- _8 M2 M' q( z, ?; R/ L! l$ Q/ Z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 b% M: Y' {9 S8 f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" `% E0 T, {3 gA:RondellES
6 w& \, r0 Q5 u, C" ?& X0 Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 J( U" z$ a" z
7 M% m, o4 X( p48.Which of the following is a diced cut used to garnish soups?* q- Q1 O* B' ^" _5 o9 z& |
下列哪项是切成小方块用于汤的装饰?* K; l$ f( _) W$ ]8 m7 }0 q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- N6 s7 p) z, w2 `3 J/ J5 A) N: V! z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; X" M  @  }8 X3 X. `( [" N) r  f
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!!——7 _) Q/ e& g$ f2 ]
A:Gaufrette 3 b) h1 m/ F) E. J1 R4 ]* p! {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ J1 j( {$ |1 ~) T# W( t  X0 B3 e% xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 J! {/ s" @0 F( i: n" V0 q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 L5 G/ k$ ?- h. B5 Q. B5 k$ d$ S/ y3 }, g
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: R: q  H9 i5 g, N; z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)
% N9 O5 H1 ]0 I* t  N- O% O& l  ~8 f0 EA:Cilantro 胡荽叶 香菜
' U4 q% p/ U: |7 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* S" n0 M* X+ ]8 c! ?
, m1 f7 B2 N1 _. Z+ [
60.Allspice is made from:' D5 j$ H- s2 `  _! B
多香果,  多香果香料是什么& |3 J' u) e' v3 G% K% H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' c( t: O! R' G  t* }+ W7 s
A:A dried berry 干浆果
" ^. U& Z7 c$ @% L0 P5 o# z1 |: X7 h$ a& S! o, y" p( ~) Q. p9 u
61.Which of the following are used to make a sachet d'épices?
- f; n6 W- w3 e- F9 I8 x5 d9 q下列哪些是用来做香包德épices?
7 V. \$ n1 l+ E0 h; R) C9 a8 qhttp://www.sachetcatering.com/
  b9 }! ^- ~6 K( V- r' X# rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
% n+ l8 ~, x  w2 c5 s/ @- o7 O/ R
8 X0 a$ I3 ~; x4 U# |; n62.Which of the following condiments are not soy based?
% Z+ I  m8 r( Q$ w' _2 T下列哪项不是酱油调味品的?
! W; F) J% Q9 P  z2 d' B" y1 tA:Wasabi 日本辣根
2 M  x5 J: X/ P$ _- K: R) U
" n$ |% t' K4 y  r" m6 G0 a7 ~) F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 {- R" c* X! ]$ I$ _
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:
) T5 ~2 \. E( X& [& uA:Pasteurization  巴氏杀菌" O' @8 L1 C* A+ V- \/ }# V
8 H$ ~9 h( Q$ e4 v3 A* r) ~- n( s
64.Which of the following steps is not the correct procedure for whipping egg whites?* ~3 Q# G; A. o- n
下列哪个步骤是不是正确的蛋清搅打程序?
* ~& @1 b; O5 B* l" Z1 ]: x% L& JA:Allow to rest before use. 允许休息后方可使用。: r  d: }: J% C, k

2 H+ @! I7 f8 C1 G65.The weight of a large egg is between:一个大鸡蛋重量介于:( f- v$ o3 u0 ]: B% L
A:56g and 63g 56克和63克( t9 n! R0 c& r) d" p" ?

' G9 l8 P6 Z. M! d$ W66.Evaporated milk is a concentrated milk that is produced by removing
# q/ d. k7 I/ z6 [炼乳是一种浓缩牛奶 是去除什么做的
. r- Y: E2 E; a, u, eA:60% of the water 60%的水
0 d6 D& m- D( k5 J9 d- @$ t( {! m2 s+ B8 w% V9 D
67.A method of cooking that transfers heat through a liquid or gas is:
2 L0 |( s6 C( T" M) ?! V一种烹饪方法,通过转移液体或气体是:
: _+ c0 i! d# i1 C& OA:Convection 对流1 c# g% J9 u% j% j0 c) m

8 p3 v5 n. V( x5 t' h) M7 J- }68.The cooking of starches is known as  烹调的淀粉被称为3 y6 w3 Q9 C: V! f
A:Gelatinization 糊化
, C& u: d8 T  `1 v5 B) R
. ?/ {! ?0 m2 [5 V' T& d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& A+ W0 _3 S4 e$ d
A:Braising 烤
" n0 Z; W- Q& f' d' _* w4 }5 f' G# S' \/ X
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:
" E& A+ t8 p  Y$ T2 I; f" N& fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
- q9 i% ]  p! i1 R- J
1 M3 @0 ]$ Z$ B, N71.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0 Z$ p3 z5 q* O/ ~
A:Fumet 原汁
0 ~& i! D$ W0 u! t" P4 t& v
9 h9 m) q4 T: c3 ]9 i0 Z72.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/ j. M3 o" h6 P4 H; RA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# b- r8 [# Q  b+ F
$ H1 _6 }" C; s2 e6 {3 B# i7 ~
73.Which of the following is a principle not used in stock making?6 H2 j9 k: N7 K+ u
下列哪一项不是用于制造高汤(低汤)的原则?& R% m; X; Z2 Q5 x) C9 w
A:Start the stock in hot water.开始在热水中操作
( D7 h/ K) E2 R+ S2 m2 h/ L8 K, _: j
, h% E# t; u$ W/ z, Y+ O7 }: H1 w% 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
2 Z! l, i+ G/ |" n4 [A:Remouillage 法语熬汤
) @! p9 l) b& C1 m! E/ x; chttp://www.haibao.cn/blog/post/176242.htm
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