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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。& L4 @- m) v. U3 p& O5 ^2 ]
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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 q. n$ N+ w6 S8 k. h! r3 y
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
% c0 j. C# c, ]  L1.Which of the following methods should be used to determine doneness in a New York steak?
# R! g& @$ \( D, u. s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)
- b' _8 p; p! w1 A5 XA: pressure touch. 压力触摸, m+ P0 C! Y3 J- p% w
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- u5 Q& Q- ^/ X6 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0 `4 o6 }1 `. Y# j- f1 }2 v* ]5 H2 R  b
A: acid  食用酸
0 y9 s3 w7 d, L+ Q# `2 y3.Vegetables are major sources of which of the following nutrients?
5 ]3 f, }# @) a蔬菜中包含的主要营养有哪些
3 l4 A1 u7 O  U- qA:vitamins and minerals. 维生素和矿物质。  v' d1 k7 l0 R/ S
4.Cauliflower is commonly served with/ O$ O: G- d2 Y; T' w, z
花椰菜(菜花)最常见和那种酱汁搭配
  M( \  }" X  l; o, n, bA:Mornay sauce. 奶油蛋黄沙司4 Q4 F3 Y+ y& H' h" Q$ `, s& W5 R; X
5.Which combinations of products are found in pie dough?
8 |0 r& z2 V8 W. V5 {下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 ?% a0 u, H- B# ^
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 ]+ P  r. z- d) a  ~) L/ F, E6The French term for mussels is 法国语青口(海红)叫什么% [% v) ~9 P  E+ B9 k5 W
A:moules.法语青口,海红4 f6 e+ W. `# O3 B9 k
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( }" {' [( I$ p  h4 |A:faintly fishy. 稍微有点似鱼味
/ l- Z+ X6 ?2 g1 D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' Y7 K8 e/ P: z7 N. b
A:2 days. 2天) w$ _9 U9 u7 ^
9.What are the principle ingredients in ratatouille?
$ I7 I, x+ p4 `) C: u2 r0 N0 N炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! f! ^3 F- K' Z& K
A:Zucchini, eggplant, green peppers, onions and tomatoes
4 P" f. |3 E! P+ z7 N西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); A$ p+ U2 t2 q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) @' G6 t# g3 m! M4 ]8 M
A:cook food in quantities that will be used up within 20 to 30 minutes.# m' m" a4 Y$ B9 k9 U( |3 x
大批量烹煮食物要在20到30分钟内  I/ E( ]3 W8 o6 q0 z
11.What person has the authority to issue a Health Permit?. G  v' ]0 ]! x: v6 X! s
谁有资格颁发健康证(卫生证)。( O% m7 w& C: Z* ?1 X
A:Medical Health Officer.8 `7 r+ `% s7 _& x/ g2 G
医疗卫生官员。% o& w) D- V! k# B' ?% H8 n! r/ ~
12.For what period of time is the health permit valid?9 k- _. W4 g, H, Q+ W9 A4 {$ O- [( u) n
健康证的有效时间是多久?8 `3 m8 u, ~# z! F+ W+ `
A:12 months.12个月
5 F* R9 U6 k- Z; j( z% u4 h+ e13.In the area where food and drink is prepared, the ventilation system must be able to change the air; L; a6 G" B$ M$ [/ H6 i% a* g
在食物和饮料准备区,通风系统换气的标准时什么
5 T1 M( Z5 a$ U" J5 `: P+ {+ ]A:08 times each hour. 每小时8次
% _# {, q. z) G14。The minimum temperature for manual dishwashing in the wash sink is: L: z  t4 d. U, h, D1 t1 B5 ^! M
手工洗碗,洗碗池的水温最低多少度?
" O+ M  p+ ?& U: sA:110 degrees F (43 degrees C). 43度
! O/ Q0 W2 b/ c& `3 b. [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ V5 R+ T( X# Q1 i用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 B3 z9 Y* A4 o! HA:180 degrees F (82 degrees C).  82度! a: S' W0 \  b! k* N; R
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ j4 z" A9 |3 t2 x" ?. h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ t3 l" A3 }/ X6 m+ Q
A:en papillote.  法语自己理解
3 x+ @# x& G- f2 d2 f; v. t) s, s17。Wing or Club is considered a) W2 B& l4 F5 C' A; T* a- {# O
翼和CLUB 被看做是一种...
- A2 x9 N- l0 f7 Z  X, fA:Bone- In Cut     带骨切
+ w$ h9 D$ }7 |+ v1 x/ b18。New York is considered a   纽约牛扒被看做是一种7 m0 G( E/ }" S, N$ U3 }' C
A:Boneless Cut     无骨切7 l! b6 M8 U9 W9 Y" m7 h& @2 d& m
19.In general, a court bouillon for freshwater fish will contain6 ?/ E1 j' v  t1 q& F: 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
' X' a0 s1 {9 W% K4 P. {A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  w4 H3 H5 h% \
和做海水鱼同样数量的调味料和香料
. k9 Y" a! t; i20.Anise is very similar in flavor and appearance to5 M& P: j! |9 ]8 ~6 t4 c1 ~% W" N
八角和下面的那种原料有相同的味道
. k! P+ N0 S1 ?5 m5 u3 ^. jA:fennel  茴香
4 p; w- C- R4 f+ @' ~  \21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  V" ^, l8 t. f5 D# f  `
下面那种原料更像大葱且有平面的叶子
/ ^. M) u6 N4 k. hA LEEKS  似蒜葱 (这边人叫京葱)9 y" `2 k' W' t
22.Which of the following cutting shapes refers to a small dice3 I) e# f; z4 V. f8 O6 N
下面那种刀切形状指的是很小的粒(末)& v# O# `; U* d% g
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。: I2 y3 D) f/ e1 q9 d  U
23.Oil is added to the water for boiling pasta in order to1 m2 x% l' q/ b) A
向煮沸的pasta (意大利空心粉 )中加油是为了7 |+ R6 O2 {+ Y2 C7 n
A:prevent the pasta from sticking and to minimize foaming action.' }) d9 c& w7 k8 q7 I- f) `4 ?& F
防止面条黏合并降低发泡。
) T( m3 C6 k$ z1 R24.Which pasta dish features pine nuts and basil?
7 _& i) D/ y  C9 n下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔): Q( O9 ^' @% @+ Z
A:Pesto.一种绿色的意大利面酱
' \8 Y( y) {1 b) `  p* Rhttp://www.tianya.cn/techforum/content/96/563836.shtml
  }7 \% c+ i% o
) O) B4 i5 \( O  |0 e25.Which of the following is a spring vegetable similar to spinach?1 B" I3 t' p  H7 l: [
下列哪项是一个春天的蔬菜类似于菠菜?
; K9 x: ], }* |+ S6 ~A:Sorrel. 酢浆草。1 C$ R0 R4 a# M* o/ m1 ]. d
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:0 F! i* n$ c( b1 e: P( G
哪位厨师最早带来高水准浮夸的美食4 A& G/ G7 ~6 X' q) e
AAntonin Carême 人名 安东尼·卡罗美
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1 ]/ g4 z9 b" G, }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 k& a2 G$ O8 E8 z$ O0 ?4 ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( \+ w6 W1 j; `/ w. D) V6 M" c
A:Cast-iron stoves         壁炉6 H2 [: z' @! k) F7 [
http://www.usstove.com/products.php?id=6
8 t% R1 d( z) P; k  }
, ^) [! w6 s7 x9 s* i/ p5 b) \28.The French term used to describe the roundsman, or swing cook, is:  S2 V. O/ g% I2 }" u
法国术语,用来描述roundsman,或摇摆厨师是:! W) d5 H) y" G0 }% c
A:Tournant   图尔南
1 X$ s2 l8 ^8 F4 W! J* g1 V3 W7 _: s* d
29.Another term for the wine steward is:/ E2 Z/ W% L  l
葡萄酒侍酒师的另一个术语是:$ M' U  `( {4 t8 v1 S3 C
A: Sommelier 侍酒师
% l& b. r0 A2 g3 J3 ~  s+ X. g8 `. \3 S  _* {' Y; q
30.Molds, yeasts and fungi are examples of a:
: @6 A2 X+ X1 e; ]& k霉菌,酵母菌和真菌是一个神马例子
; G1 E' `9 W/ f- VA:Biological hazard 生物危害
6 L, X1 O8 z% m7 W6 i/ F9 s1 h- K+ W, T" k
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: ], ?+ ^$ z9 C2 ]* \. M2 ^+ t
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 ^2 F" P  r( X  Q- {2 MA:40° and 140°F (4–60°C)     4-60度
2 N3 a% ], _2 V& v- n/ ]# z4 n0 ?. x2 P1 {2 [
32.All bacteria need the following for survival:
9 b* h! w( ?: ]9 e  w) I所有细菌生存需要以下哪些内容:
( Q. Z- {' S6 M5 i2 C9 i' QA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! ]( C+ G1 T% O% c
$ L3 K% W  o# X9 |/ `0 q: x$ \
33.Which of the following correctly represent critical control points in a HACCP system?& h, y# @$ w3 x) c7 d+ X
以下哪项正确表示了HACCP体系的关键控制点?
" K# ~/ {6 n  P/ y/ uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 }8 ?4 Y( W. I9 f. q1 V+ N' k食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 z5 y9 H; q3 k  t& Z! M" q4 [
2 k4 m) c- S& g& c34.Which of the following is not an example of a carbohydrate?
  c& f0 X2 d9 D下列哪一个不是碳水化合物的例子?
* E8 u7 c$ Q# \* j. n( v& A* I# nA:Essential nutrients 必需的营养物质
( d3 r+ w! l# Z. m9 J  j' c
% l! c, o8 W8 N5 I) [/ x* V! [9 j. M# J35.The process by which a liquid fat is made solid is called:
1 `# W' V; E7 z/ Q液体脂肪做成固体这个过程叫什么
, G, A0 }* ]1 A' _A:Hydrogenation  氢化( Y6 a4 L% \. }) N; R0 z& e% ~, d
# t: J+ C* B, {7 t& B/ m3 t  ~7 o
36.Which of the following is not an example of a fat substitute?
1 o: n! {0 m- l下列哪项不是脂肪替代品的一个例子6 |- X$ ]) \# j7 X, U. N; C7 h
A:Acesulfame K  安赛蜜K表
# N; r; ]; w: z1 x
2 T' b3 [! M; C$ L1 e37.Health Canada requires that a product labelled "fat free" contain:
$ \1 {9 b* `, Z- S" ]7 Y( x& V加拿大卫生部要求的产品标有“不含脂肪“包括:3 H$ ^0 r# V5 v* Z  l9 t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 O8 q. t' b$ S" U' J3 R* `" ?. y5 N
38.Which of the following is not a problem associated with converting recipes?  ^) M1 [" @- `- Q  w" [& H
下列哪项是不相关联的转换配方问题?- a" {' y5 u( V/ P
A:Unit cost 单位成本* p5 S3 h* i7 H1 l' L8 ?2 t; A
* ]5 Q1 M0 l! o* `/ b1 ^
39.The condition or cost of an item as it is purchased from the supplier is called:* S. X) E; H; _3 k
从供应商采购的物品的品质或成本叫什么* y5 m2 [- R# b) P: |8 B- ~
A:As-purchased cost 购买的费用) k! |6 L. R  c' F
$ j9 S: O. Y. \5 a1 Q# i
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 ~. @; {2 i/ E8 ^+ |
在新货到来之前用于日常所求的必要库存量叫什么- a0 ^; A- U: c$ G5 A
A:Parstock 基本日常最低库存! u- Q4 [& Q) J2 I) M

. ?: A& W/ n( Q8 a$ L# ~7 g41.Which of the following abbreviations is used to describe the proper rotation of stock?
% }+ u3 X" E; K5 l下面那个缩写是用来表明正常库存流程?7 B& \( B+ _# K) G. y+ x" d- G
A:FIFO=FIRST IN FIRST OUT 先进先出
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5 f" E) u" R: n0 r$ H42.Which of the following knives is used to turn vegetables?$ h. B; j& d+ R  o' C3 n- Q" L0 _
下面的那把刀是用来打开蔬菜吗?
& Q: ~8 C# ^6 j- x( qA:Bird's beak knife   鸟嘴刀  F- N% f8 T5 @8 g8 j( w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' S; ~" P- i$ e- R) O0 r9 |6 _4 g
+ ?, I, q) W) A; [
43.What is an instant-read thermometer best used for?
9 t( h0 p6 J1 p9 t! R) q即时读温度计最好用于那方面?) A; T& @9 l" W9 B% |- b
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ ?5 P  q  Q  _# i! D" p% B) N
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 E  F# r9 K! U$ k3 Y: u/ B下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 n7 L' x% t0 |5 yA:Cast iron 铸铁
+ w# ?4 y' x3 ^  a9 i( \) h; I4 l! U# L. m) b1 q+ {
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  @/ K; Q5 |" P  E" L8 _& ~哪件装备下面有一个可移动的碗和一个S形叶片?% p3 m& G% [7 I
A:Food processor 食品加工机/ O% {9 A* S# m/ @' i! _
http://www.google.com.hk/search? ... iw=1263&bih=572
5 R7 n4 W/ ^8 U* Y0 y$ o
! {9 ^! z' Q# {8 L46.Which of the following is not a rule for knife safety?
: `3 X% |- _/ L9 w, x下列哪项不是用刀的安全规则?$ `! u' c% A# x; t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# D" O1 u, `* G0 a; w
$ W* _6 t/ |# d
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, s+ A* f( l. J5 e7 o$ T' v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: `+ [% O  l  gA:RondellES
" A$ X; H, k- ]! G! Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 x" w" w& \  A% _7 r. l$ K! T7 L7 M8 O/ b! V
48.Which of the following is a diced cut used to garnish soups?; Z" U' `4 S* t% _4 A! f8 ~
下列哪项是切成小方块用于汤的装饰?5 X4 p8 ?1 b3 m% \5 h9 r
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 z! ?5 k# D" z; N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. J! N7 b- q( @2 F2 _: V+ \
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!!——; U$ d9 e1 V8 [! ?* r( @
A:Gaufrette
* L# Y- x; k- F" L% u7 n( b2 f1 W" K6 mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ z8 F8 v  V0 ?" P2 h- M# g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 P* k2 t. y+ M  V3 Z) V; TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 V  M/ ]' h9 j- c9 Y1 w( `+ X2 n
- j  ]! s2 D( A7 N4 J2 p  h) W50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 v. p0 h$ q. B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)) ^4 m2 R: M8 B# V+ c( O2 U5 _9 H
A:Cilantro 胡荽叶 香菜
, k4 s# ?1 V& T4 T/ f5 |8 bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) ~) _  C4 K) t' r3 ^

, k, |3 P* O/ q: j% M  |60.Allspice is made from:' d9 @' V6 ^* a0 a- f4 B
多香果,  多香果香料是什么
& f+ A6 y! C; j4 {% W/ }) {3 i7 jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 Y( {8 e4 |. M* sA:A dried berry 干浆果
8 ?* ?9 y( a8 e' l* `# o0 |/ X) F! c& a
61.Which of the following are used to make a sachet d'épices?
& ]4 A2 ^) V6 x5 z下列哪些是用来做香包德épices?) Z% j( k: @( A/ `
http://www.sachetcatering.com/
* |! l5 i* L& t4 [" X9 l0 IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 E" I. \6 i. B' k4 t/ s2 N0 D5 @# @" r9 b
62.Which of the following condiments are not soy based?3 N' H, T% Q; h
下列哪项不是酱油调味品的?( g& T  [; L% }+ w+ f
A:Wasabi 日本辣根
0 _1 h' x/ z1 X6 D( ?3 M( Y
. C3 q6 r0 R' z* N' C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 b8 d& m" y% B+ N: _
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:# c8 U, E: _: E; h% P
A:Pasteurization  巴氏杀菌
) X; f$ f' c0 k$ C( X' Q0 O/ h" [* _$ g# S+ v! Z4 f" U8 b, z
64.Which of the following steps is not the correct procedure for whipping egg whites?
+ W+ \+ z# l  X9 ~. Z8 r- z( a5 t" M下列哪个步骤是不是正确的蛋清搅打程序?
/ t' G# Z5 X4 Z6 B9 ~  @) l! eA:Allow to rest before use. 允许休息后方可使用。: w4 @2 w, x  c. ?8 v( O) q
# R0 N1 C7 U# w) ~5 h
65.The weight of a large egg is between:一个大鸡蛋重量介于:
: ]( }' }$ U4 m, u7 b' NA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing" ]! G# m4 r- I; @7 H& T! H  J
炼乳是一种浓缩牛奶 是去除什么做的" g1 `& G, M8 s# Q; }. V( ~% F
A:60% of the water 60%的水
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! ~9 d9 ?- W: Y6 _1 ]1 {67.A method of cooking that transfers heat through a liquid or gas is:; N) w' D0 u; F5 Q: c
一种烹饪方法,通过转移液体或气体是:% `% b( h( L% n3 q
A:Convection 对流  u  R( p: R: Y, M( n2 h
5 i; A2 F1 J& |% {
68.The cooking of starches is known as  烹调的淀粉被称为
8 }+ N' A0 A; m. d8 L/ V6 oA:Gelatinization 糊化
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0 w  L' G  l( ~' u9 X8 ^) J9 G0 S69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ R$ |2 v% W- z7 Q+ _A:Braising 烤0 g5 L' A; @9 B- K
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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:
* a3 N$ E- b! R  E6 TA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 ]* O) N5 }% ?4 s) W9 O
" ^, a' N( P- g: \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7 l1 N; M+ z& J, p3 y# T+ i
A:Fumet 原汁/ u( m7 g7 W- G7 R
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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
1 C  r8 x; p0 ]7 N5 Y6 P$ aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! f3 \3 i% F( _6 z
; I6 g. y9 x" S+ r" c5 }
73.Which of the following is a principle not used in stock making?
; v3 z. ]8 ^) T. y* K- }$ V& l: G' |下列哪一项不是用于制造高汤(低汤)的原则?
; y% ~) l( U4 e! \3 BA:Start the stock in hot water.开始在热水中操作
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: q5 B- |8 s) n# m& j* [5 b" x74.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 l* W+ r+ m! t3 N1 p, R& @
A:Remouillage 法语熬汤. c0 _5 d7 u( T" u7 M" D
http://www.haibao.cn/blog/post/176242.htm
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