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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。  O+ v  p+ f; P) t
( \4 f1 S% j$ |2 w- Y( @
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。
, c( l( F( ]; O7 v) i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9 R! b0 C6 E$ c6 S6 m1 f
1.Which of the following methods should be used to determine doneness in a New York steak?
6 f1 y. r" S( o3 t* c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)2 Q& a5 O6 Q; E
A: pressure touch. 压力触摸; u0 u3 X  C. t* L
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. K7 [1 I; U" t1 {- f& K/ 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+ g% F# o0 [: D5 s( @- e
A: acid  食用酸
; N9 o4 [1 I! h1 X4 v( S$ v. Y8 s3.Vegetables are major sources of which of the following nutrients?
" U6 w: D$ f/ k9 @. B# r蔬菜中包含的主要营养有哪些# c& r+ t8 ?' [
A:vitamins and minerals. 维生素和矿物质。% k; c5 I6 _& R/ a* h0 @+ _
4.Cauliflower is commonly served with
5 A, x( @# u1 l0 J% [! \6 m& {花椰菜(菜花)最常见和那种酱汁搭配
- j0 \& N% _+ r% TA:Mornay sauce. 奶油蛋黄沙司+ u" P( k, A6 Q9 f
5.Which combinations of products are found in pie dough?) V" n1 p& T) @/ A1 L; \; U
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( y' Y3 [) ~2 E2 m! \) i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  o: @: P) {. g6 F6 i) h
6The French term for mussels is 法国语青口(海红)叫什么, t: o: t% ~, C9 O/ T; H
A:moules.法语青口,海红
  o* t# g3 i7 O) O0 h6 b+ s* R7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ T0 K0 z5 v9 l( r" q
A:faintly fishy. 稍微有点似鱼味  Q" w! M2 R4 W& i9 u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  P+ O2 n) Z8 ~  oA:2 days. 2天2 R6 Y- x! g+ |- Q
9.What are the principle ingredients in ratatouille? $ q% K( |8 b8 a
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 s2 w$ z  _* tA:Zucchini, eggplant, green peppers, onions and tomatoes( y; \1 b% C) t9 ^2 d! U2 a
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* G, ]. P8 y0 W6 O. G10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# m/ O  V* @; F* W! d
A:cook food in quantities that will be used up within 20 to 30 minutes.$ c3 g1 B5 S# E- S9 D0 s
大批量烹煮食物要在20到30分钟内: y6 y  H# e* z
11.What person has the authority to issue a Health Permit?
3 H: w: I2 }1 G3 ]( S  ~$ c0 x谁有资格颁发健康证(卫生证)。3 T2 U. k" `8 T3 F. @. k1 v
A:Medical Health Officer.$ k- K# M; c+ a( B1 L5 e/ Q' y* E" A
医疗卫生官员。* C0 ~9 J4 u& f
12.For what period of time is the health permit valid?/ m, U) ]& k4 ^: G+ R" j
健康证的有效时间是多久?9 g) t& O% ~! ?5 L2 F
A:12 months.12个月
% u, G. J4 h4 Q- u5 L13.In the area where food and drink is prepared, the ventilation system must be able to change the air: ?* G" M, W8 c3 f: s
在食物和饮料准备区,通风系统换气的标准时什么
# S, u% e0 B# s* \A:08 times each hour. 每小时8次  o; h7 x' w0 N
14。The minimum temperature for manual dishwashing in the wash sink is
( m0 ^: r% V' I+ p# F- M手工洗碗,洗碗池的水温最低多少度?
6 q/ v, Z4 k0 GA:110 degrees F (43 degrees C). 43度
3 `0 U! z0 n$ O0 v3 j) A8 O15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( Q1 N" V& o: m9 q1 u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: T; e( |* y4 x4 P0 p( `5 H
A:180 degrees F (82 degrees C).  82度
. ~' K) b/ T$ q  J& R  Z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* V6 H5 O8 S: d# w2 b+ a; Z1 [用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& E5 q) V  [; ?8 EA:en papillote.  法语自己理解
  w1 D  q6 F: d' W, {2 _17。Wing or Club is considered a( z2 g& G9 W1 H5 H
翼和CLUB 被看做是一种...$ s2 D- i& K% g
A:Bone- In Cut     带骨切
* E1 N) p6 E' A! f! _: \( h18。New York is considered a   纽约牛扒被看做是一种
; M) `: N# p* J) S* qA:Boneless Cut     无骨切
, K2 j9 f6 y0 J- }% y, \3 @8 t19.In general, a court bouillon for freshwater fish will contain
/ V, c  s) S. ]. `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6 j% W$ |; \7 e3 K6 `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.# m/ j' K- E# w. V
和做海水鱼同样数量的调味料和香料* N5 M3 R, T* u( ]
20.Anise is very similar in flavor and appearance to
- J/ `3 w1 d' u' R- ?; u8 s八角和下面的那种原料有相同的味道
6 m, f) V# n/ T, |2 E, @! ~' yA:fennel  茴香
% A  b0 s0 p4 ~- ]9 Z9 m5 ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ h* ~  }- s  ?+ l' v; s
下面那种原料更像大葱且有平面的叶子$ S, q/ C" b) M4 h/ K) I" S
A LEEKS  似蒜葱 (这边人叫京葱)5 M+ `3 P/ |! @+ S$ J/ ~. E$ B
22.Which of the following cutting shapes refers to a small dice
" ?2 U$ z1 z1 Y) @下面那种刀切形状指的是很小的粒(末)
* _) e# v- ~$ ]A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 h. K# `  M. J/ z+ k23.Oil is added to the water for boiling pasta in order to
) C) O+ e0 h& K7 k5 F3 Q向煮沸的pasta (意大利空心粉 )中加油是为了
. g! ^8 U4 Y$ e+ K9 C% EA:prevent the pasta from sticking and to minimize foaming action.; c2 H( C6 N7 V1 w0 c( j* j) f
防止面条黏合并降低发泡。
$ W" y( f& c) ?* \24.Which pasta dish features pine nuts and basil?
- \( \2 Y5 P6 c3 b0 x4 T# }: l下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ J* E: H* X% W7 ?- Q# S% m
A:Pesto.一种绿色的意大利面酱
4 ^8 w) G4 D; C2 Y% }5 Fhttp://www.tianya.cn/techforum/content/96/563836.shtml$ X' ?7 t6 C, n+ h7 Z2 d
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25.Which of the following is a spring vegetable similar to spinach?
' X( H, ~) l# @* C1 I下列哪项是一个春天的蔬菜类似于菠菜?  |" `$ H8 J* k% n1 r4 y5 l
A:Sorrel. 酢浆草。
! u7 J: n/ b" B4 V, |  \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:& q8 W4 Y$ x  V9 i  {# }3 n3 V1 v
哪位厨师最早带来高水准浮夸的美食
8 e* a5 ~. }7 u; TAAntonin Carême 人名 安东尼·卡罗美# i. u5 d" w/ u) e( C& K/ P

' F# n1 k& Y; n7 ?) a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 {% v- B0 [( F! |9 q$ `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 B3 o# ?4 d2 y1 A6 i
A:Cast-iron stoves         壁炉9 a  D# {- D+ V; ~# w% c1 y" s4 B
http://www.usstove.com/products.php?id=6, p3 R3 G. s% I3 b. Y( {; l

4 S8 D8 P$ @9 W9 M& c28.The French term used to describe the roundsman, or swing cook, is:
3 v% Z+ A4 O# I8 Z/ B6 ^法国术语,用来描述roundsman,或摇摆厨师是:3 q0 F4 n* B3 [! y( O3 w& k
A:Tournant   图尔南
$ f1 d5 Q& [3 P1 i3 Z2 T0 c! a$ v& O) F
29.Another term for the wine steward is:7 {1 y5 ?9 l6 p! i4 R" i8 P: B
葡萄酒侍酒师的另一个术语是:
; K. q/ }' B" E  ]# o6 C' w' |A: Sommelier 侍酒师2 L7 j7 A( u$ J- H
9 z( ?5 Z8 N( F% _. ~1 `8 _- A
30.Molds, yeasts and fungi are examples of a:$ H7 Z+ y4 H  h2 P: R  f- b# ]7 |
霉菌,酵母菌和真菌是一个神马例子
; K# ]; _3 x, _% ?. r# OA:Biological hazard 生物危害
. Y6 t! d# n2 L/ s% `" h( s! E+ C: {
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 j' p8 G+ E- [2 d5 X
根据加拿大食品检验局,食品的危险温度区在多少之间:  [3 N0 T& y# ^/ I* Y
A:40° and 140°F (4–60°C)     4-60度9 Y# T; \  X( b8 \4 N* w
9 H9 }3 `( V" E% [9 K
32.All bacteria need the following for survival:# Z' F  r7 C( u; ^1 r
所有细菌生存需要以下哪些内容:0 u! f  V- G2 p# z& G' \5 ^
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- \1 c( m- T/ t$ S4 I+ r$ ~
1 P8 B# J- s5 i1 k. H7 Y33.Which of the following correctly represent critical control points in a HACCP system?1 O- Z+ I; F/ E9 ^. c* ?& @
以下哪项正确表示了HACCP体系的关键控制点?, z9 r8 \: v( K8 T. I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- c4 [7 n! K0 X9 v6 n% F  V6 i食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 M2 S! Z, o( w/ L( r& p# z. z& B

( {& _& b1 r" \- }) l4 I34.Which of the following is not an example of a carbohydrate?
; x, X2 _1 Q+ a3 k( l) M下列哪一个不是碳水化合物的例子?% Z4 L: a" k- P: y; a
A:Essential nutrients 必需的营养物质1 g3 s7 y3 \- i. q1 Z" ]) @, e" J) V

3 P4 G4 \+ m+ A/ A2 _- b6 x35.The process by which a liquid fat is made solid is called:3 R8 v5 l& N1 j
液体脂肪做成固体这个过程叫什么
+ s: Q" `( n# v8 iA:Hydrogenation  氢化
) d. M  I- x" J& v- G. v& m6 b- G: A
36.Which of the following is not an example of a fat substitute?
+ o* ]" _1 ^5 @! H* ], ^下列哪项不是脂肪替代品的一个例子
# \& A4 Y6 L2 O/ D6 x& {A:Acesulfame K  安赛蜜K表
2 I/ f8 N. N; p7 A/ F4 ^) U$ ?' H; L* v4 l, s- Y: M
37.Health Canada requires that a product labelled "fat free" contain:
/ k4 \, m0 n6 B7 w$ j8 e( Q$ n加拿大卫生部要求的产品标有“不含脂肪“包括:  Q5 B: E  d( U% i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 x0 l# h: t9 u  I5 z! M/ s

% {. h. Y( f( P$ A38.Which of the following is not a problem associated with converting recipes?# Y) f! v+ T; K
下列哪项是不相关联的转换配方问题?. s/ g" D% R3 m7 Q, H9 m
A:Unit cost 单位成本
' H5 c8 Y. g- l, [) N. w
6 k3 i2 S% O" k/ ]- `: C; l39.The condition or cost of an item as it is purchased from the supplier is called:
' R  ^: o) y1 r, S/ D' T1 b从供应商采购的物品的品质或成本叫什么
; Z/ _1 M5 ]% v- W+ WA:As-purchased cost 购买的费用
# H2 ~- d9 m: {0 p: I9 _. c
# R4 O0 v# {* T$ j9 ~1 W40.The amount of stock necessary to cover operating needs between deliveries is known as:6 K- C  z% @; ~
在新货到来之前用于日常所求的必要库存量叫什么
7 [6 g5 W# E4 X+ k! k6 [  l- DA:Parstock 基本日常最低库存+ z8 u& v5 O/ D3 Q* z3 _/ _" m
' D# V4 G2 H9 l( i3 D+ j; q, S
41.Which of the following abbreviations is used to describe the proper rotation of stock?6 S( P0 W0 H  b, K/ a1 p2 y% S
下面那个缩写是用来表明正常库存流程?+ b' C8 q! F& M7 t9 k4 |0 M
A:FIFO=FIRST IN FIRST OUT 先进先出( y% ?! V, L3 W9 y1 {' ^. e
7 U* W$ N" T( L( c+ w$ K7 ]. F
42.Which of the following knives is used to turn vegetables?0 \. D2 i; F7 {' M  h
下面的那把刀是用来打开蔬菜吗?
9 [; K( H# |: _; PA:Bird's beak knife   鸟嘴刀1 Y; ?! y* h$ Q1 Z# [
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) t; ?: Y+ W* W: v0 D, n

! U" i5 A. x3 P43.What is an instant-read thermometer best used for?1 U* P- M9 B. q/ V- N; ?
即时读温度计最好用于那方面?2 \2 g% _6 K! L
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 A, f* g- N  x# l' R7 h' E9 w
! P& s1 d2 `8 _# z1 n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  o, a. k9 ]% v% }) F
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 V$ J7 R5 E. Z+ D0 H- K( c* ^9 G+ f+ qA:Cast iron 铸铁3 C) j. j% Z) Q9 E
( i9 \3 H- F$ x& V- e6 Q* o
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 L3 h2 q4 `/ t2 N9 L3 w哪件装备下面有一个可移动的碗和一个S形叶片?: G  n: w! W) ]: i* t% ]* P
A:Food processor 食品加工机4 n- Q& b) |- N6 W- y
http://www.google.com.hk/search? ... iw=1263&bih=572  T3 V( j) G- s4 {( y8 z5 [- U

8 r& ]. _' u$ v& S46.Which of the following is not a rule for knife safety?
  Y# i" m( V8 n' @  \下列哪项不是用刀的安全规则?$ ]1 V$ m% L$ A( j( I+ \" b- h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# @/ z( y$ \0 S+ h$ }
& B. ]' [- n9 i) ~6 z# j- u
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 C# A2 s% {6 z# |9 ~+ ^/ b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ G. b# ]( A0 H$ Y8 z
A:RondellES 5 K6 S, V& ^+ G% l7 E" T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' W+ I$ `: P6 d

4 [' t/ c$ w1 T' _48.Which of the following is a diced cut used to garnish soups?
$ Q5 P# ^/ f7 N! x: d' b0 Y下列哪项是切成小方块用于汤的装饰?
  Z( O1 [6 Q6 W# E1 {; r3 B+ sA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) j: Z! `  I# Z6 v/ M8 i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 f9 n  ^+ ?5 {1 b: N
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!!——
9 u8 v, t2 p6 o9 {2 F- C  vA:Gaufrette ; B; P' L6 |9 H# |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% _: q; }) M, J3 i% T: D$ y7 l6 g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 ?7 p1 F/ k" I' o1 d; O4 P$ z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' G" C+ p4 V/ K+ ?& s$ d4 }
( I' `  x; l: m) e) f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 Y/ m: t5 H% Y, d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)
/ u6 D3 x# W4 X/ x7 [" ^A:Cilantro 胡荽叶 香菜
4 u- p& a8 A4 k! Y; A; p; S+ K! yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 E- t1 \" [- E; D1 b8 K

/ X7 a  Y. ~' T# V60.Allspice is made from:1 [% m2 g2 Z* y. G# \' ~
多香果,  多香果香料是什么! A% t4 F7 L9 U, r  L. y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 V' T8 F, S5 W1 o& HA:A dried berry 干浆果( k/ z3 _# K" l* @6 G( T& ]# w7 n

: z. e* v& O( J  T" r0 n61.Which of the following are used to make a sachet d'épices?/ T+ A8 ?" K( Q+ P
下列哪些是用来做香包德épices?
$ y6 {& A3 \1 ]  [, ~http://www.sachetcatering.com/; d& ]0 X' {5 x1 H2 w0 J6 t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( P$ T/ O8 d1 [1 Y  ^

4 m. ^# }' [- K& X  n6 k1 \62.Which of the following condiments are not soy based?( q6 A8 h5 p8 x- d/ x+ ?& E
下列哪项不是酱油调味品的?- H% H' L, Y4 g6 e9 y4 [( v( x! Y
A:Wasabi 日本辣根+ l% ^  w5 D+ y
% w2 b! t8 Y, Y1 L3 P, T
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% @( \* k- _; i1 j% H' {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:+ r( O( e- U* u8 I" a
A:Pasteurization  巴氏杀菌6 a3 S+ Y) [- _$ i: K
+ E- J. a6 a, ]
64.Which of the following steps is not the correct procedure for whipping egg whites?" G/ v3 X+ J; m3 c3 z- L. Q! X
下列哪个步骤是不是正确的蛋清搅打程序?
4 |  }  X5 k  T1 sA:Allow to rest before use. 允许休息后方可使用。  [6 g# R: ~3 o) ^) p" l) j
3 {( N$ }" o* \; T: V: r
65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 u% c' E) I3 A9 Y& K9 n% Q( @+ BA:56g and 63g 56克和63克. P+ V# `* `) v) \! l, }% u; C

; _- t+ T9 q5 Y1 r" g66.Evaporated milk is a concentrated milk that is produced by removing
( g1 E5 K( q% c9 I$ X+ ]+ K炼乳是一种浓缩牛奶 是去除什么做的5 k9 G4 i! B- A& w
A:60% of the water 60%的水1 E& B4 {- k+ e( @5 B

* m. S- [, u0 G) o67.A method of cooking that transfers heat through a liquid or gas is:, F0 H1 S) e* l  n4 o$ N! {
一种烹饪方法,通过转移液体或气体是:
1 ~, b$ l3 [" U0 ~7 _A:Convection 对流9 ], M% h0 n/ A$ H1 A2 e- T! V# M1 ~

8 o# D# j0 m. m  t# T5 y9 Y68.The cooking of starches is known as  烹调的淀粉被称为/ D  ^; P, a. ?. G6 |7 W# ]' X7 C
A:Gelatinization 糊化/ G  ]* T' X4 o$ t
4 z7 e+ u/ S- X4 D
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, [0 ~- K* V, D) Z, IA:Braising 烤* g, t' L. I! {9 {
! E* y! t5 I) k7 L" d+ V
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:
0 d! E4 s/ O2 ~# mA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ b0 I4 r- A6 ?) f7 Z% _
( {1 H: Y8 J3 `; c
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
+ v! h4 I* x- Z' LA:Fumet 原汁9 T: N: V1 R- D! E+ w2 N; x

8 C# a# ]1 t* A5 @9 n72.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 ?5 |, L6 Y0 y" \! AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# K5 c3 t+ t5 F- g- ]  |( j0 J
* g0 l+ y6 O+ m73.Which of the following is a principle not used in stock making?$ L. g; q0 H) _1 ]! c9 X
下列哪一项不是用于制造高汤(低汤)的原则?( m" Q% |7 t, z' V
A:Start the stock in hot water.开始在热水中操作" `2 ~+ i2 l( K  g. [2 l

0 t+ P9 L4 q1 ^7 k% @) R9 M. E1 x; n74.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% U+ q9 ~( t/ C2 T; ]
A:Remouillage 法语熬汤$ d! ?. y& y( R) `- N3 t
http://www.haibao.cn/blog/post/176242.htm
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