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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。
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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。
) A. V: h4 A; a. h# v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
大型搬家
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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& W6 s  a; C( s% W  T/ P2 b
1.Which of the following methods should be used to determine doneness in a New York steak?
* S& n: P" H, I7 n( _0 ?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)* |% k8 M- o, I
A: pressure touch. 压力触摸8 X8 `1 a  Y) I
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( K! B* Z! w9 v8 ~$ L- m
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! ]) C" W6 O: A* q5 D$ e
A: acid  食用酸
  B3 }* i0 K# Z2 ^, x3.Vegetables are major sources of which of the following nutrients?# b) W) `, {6 Z% A/ Z9 x
蔬菜中包含的主要营养有哪些
/ t& g$ j" L& \1 |. ~' YA:vitamins and minerals. 维生素和矿物质。' A  C0 ]4 g$ ]- L3 \7 A
4.Cauliflower is commonly served with* r5 y2 b3 a0 G/ |$ L
花椰菜(菜花)最常见和那种酱汁搭配" @5 y, a$ {, Y) ]0 o: P
A:Mornay sauce. 奶油蛋黄沙司
) U6 l' ]8 ~0 j: h: v8 E5.Which combinations of products are found in pie dough?
4 J) v7 T6 w# f; b* j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 V! E4 B5 {( t& qA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ k5 e1 \1 y3 Z4 K" D# u
6The French term for mussels is 法国语青口(海红)叫什么0 V+ t# g: l5 Y6 e. E" j6 p/ t
A:moules.法语青口,海红# b8 l. x4 g7 @
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. W& g$ Z0 W2 y# d, S/ e+ Y' o: T. ~9 tA:faintly fishy. 稍微有点似鱼味  L9 U, A3 m8 w! l
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) n$ q8 O4 w* T& j, D  e0 FA:2 days. 2天& ]- m, A0 \; S
9.What are the principle ingredients in ratatouille?
( }+ n+ L9 \3 ~4 N, h5 K2 J. G9 D炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 O! A7 Q. N5 n" {
A:Zucchini, eggplant, green peppers, onions and tomatoes' [2 h+ f- a3 z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 w6 {/ U1 \' Q' P# E2 d. F! g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% e- {0 h+ w& [: ]# u, S: cA:cook food in quantities that will be used up within 20 to 30 minutes.
% e* n- X. w- R$ T# e大批量烹煮食物要在20到30分钟内
4 z. s8 W* [! M+ A- z* Q11.What person has the authority to issue a Health Permit?
* k( M5 }, I4 Z. h+ G2 }" I3 U) w谁有资格颁发健康证(卫生证)。
* t# v7 U- V2 [9 g7 AA:Medical Health Officer.' [6 U* i) Q9 Z" @
医疗卫生官员。
4 `: A0 F! O/ t, q. f12.For what period of time is the health permit valid?
* t+ U" c- N' n, u8 i. L' b2 Q* t健康证的有效时间是多久?# v4 b8 {2 w+ {2 E1 U: ^
A:12 months.12个月& v* x4 E; k+ {! k
13.In the area where food and drink is prepared, the ventilation system must be able to change the air. ?; s4 O  p& R( M
在食物和饮料准备区,通风系统换气的标准时什么7 F5 j4 S6 V3 {& Y2 Z
A:08 times each hour. 每小时8次
' i! Q+ Y% L5 a  {  |14。The minimum temperature for manual dishwashing in the wash sink is
% X' {# }' k2 E; {' `+ z6 H手工洗碗,洗碗池的水温最低多少度?- |# y! _/ O3 K9 {9 r4 e6 K) A
A:110 degrees F (43 degrees C). 43度! |5 o3 p1 l2 D/ G+ v
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 n6 d/ y! J1 h* W% L) j
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 Z) k2 l# n0 ?, F; j" C" {A:180 degrees F (82 degrees C).  82度
5 K& o6 _1 W" d* |4 a+ e! x! H$ N* P16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 P" N7 r2 _) a
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# M" @$ t$ z+ j9 h5 _1 X
A:en papillote.  法语自己理解  M& B  T! e, D! y
17。Wing or Club is considered a
% r. O: b# |  `: ^翼和CLUB 被看做是一种...% h- D& e3 G1 `0 ?- s4 l
A:Bone- In Cut     带骨切
& t5 l) t4 A) N8 j. F  v- g9 I18。New York is considered a   纽约牛扒被看做是一种
. M& c% X* s0 w  T6 D  G. lA:Boneless Cut     无骨切
, k4 O, I( c' j' a. Y7 t19.In general, a court bouillon for freshwater fish will contain
; X' T% d; K& w  `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
; Z( Z1 v4 q& M/ ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# w* J9 Z/ ^; q5 a# z' d' Z和做海水鱼同样数量的调味料和香料4 f% X+ z# }0 U. R
20.Anise is very similar in flavor and appearance to& E$ O$ W) X$ W2 g+ w0 j' ^0 y
八角和下面的那种原料有相同的味道6 d. Y( B; j1 o  m2 e
A:fennel  茴香% }+ _4 |9 E2 f6 [9 G7 U4 i
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- t- C0 g; ^, j0 _9 ^" y! k
下面那种原料更像大葱且有平面的叶子
& H) D7 _4 Q8 k% u1 f7 mA LEEKS  似蒜葱 (这边人叫京葱)
, {  D5 G& C/ l8 C8 w7 l22.Which of the following cutting shapes refers to a small dice
+ ]; r1 `. V% Z( q6 |$ b下面那种刀切形状指的是很小的粒(末)# c5 H* B8 `/ _2 K* c
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 S" i/ j! _: G( I' [+ h23.Oil is added to the water for boiling pasta in order to4 |$ d: Z' B* t
向煮沸的pasta (意大利空心粉 )中加油是为了
* a: s- E# u( w0 zA:prevent the pasta from sticking and to minimize foaming action.
4 i" \4 k  Z# v; e! w6 m防止面条黏合并降低发泡。
' B  E0 K9 B# T$ L24.Which pasta dish features pine nuts and basil?/ y7 S4 K# U* k) c/ N. w
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. o! }# F; e; r( |" W9 A" \A:Pesto.一种绿色的意大利面酱
) K6 x# J# b* J, U3 uhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
+ O$ [' J" V# W: d% W+ |' D下列哪项是一个春天的蔬菜类似于菠菜?
# g$ P6 C- P* b1 pA:Sorrel. 酢浆草。( Y. e' K7 K, @! Q- 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:+ y5 a* W  m! {. H  X, ]" S
哪位厨师最早带来高水准浮夸的美食4 g2 h! Y1 y- X9 e5 w4 ^
AAntonin Carême 人名 安东尼·卡罗美
3 v% k' _" W. {" {
# ~! g6 c: o! ]/ U- K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! Q9 k2 F. g7 j: j+ d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# m8 D/ d/ q# r, j  G. mA:Cast-iron stoves         壁炉$ y) d/ `1 Q) }- B' _8 A+ l2 p
http://www.usstove.com/products.php?id=6( t+ ~/ Z1 A& a: _& s! b6 S, Y
7 o  ]& j* l$ {5 X9 m0 D
28.The French term used to describe the roundsman, or swing cook, is:  l8 i7 j) n2 U, x8 Z
法国术语,用来描述roundsman,或摇摆厨师是:) T$ e4 Q- Z; L
A:Tournant   图尔南
9 [8 Y0 _4 @: @
& y3 Q+ F3 \: D: Y/ w* G8 [( u7 P- J29.Another term for the wine steward is:
( |- y9 K4 }0 ^葡萄酒侍酒师的另一个术语是:5 }9 B1 i1 T+ {, @% c1 i
A: Sommelier 侍酒师
8 o& J5 C! U" ?+ _6 c: |/ b0 G; {3 w( V$ Q( s
30.Molds, yeasts and fungi are examples of a:  c8 h" `/ n$ h2 ~: V: n$ P/ k9 ]
霉菌,酵母菌和真菌是一个神马例子
# Z3 _& x. R5 i* v* Q' m7 o" X7 N" ?A:Biological hazard 生物危害
% p7 _, D# Q' e/ [: L: a( u- b) Y' z
9 l; E, k- j# O7 q( F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 u- _' q; K3 G, h4 ?/ b* q, x2 q% ]根据加拿大食品检验局,食品的危险温度区在多少之间:+ Y+ l$ K) ~+ w& q9 j9 D1 k" z
A:40° and 140°F (4–60°C)     4-60度# k$ A; }( g' G0 ^2 y
: q' P# g3 ~: w- k- K2 Z
32.All bacteria need the following for survival:
# t6 |* q" f/ ^! u9 p所有细菌生存需要以下哪些内容:) K0 e( L- j8 s5 ^% ]/ @/ P
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- Z, B/ |# o3 \1 x8 {1 g" x
- N2 i% ]% ~- Q% S; y+ H
33.Which of the following correctly represent critical control points in a HACCP system?+ L% k8 R. R( X8 ^5 c6 u
以下哪项正确表示了HACCP体系的关键控制点?
) E: l8 E% L3 F. ~+ rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , Y# Z$ ]& m6 |) D) a$ C5 i* Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 E6 t# A2 T* l/ Q
% x& @" X1 I1 z34.Which of the following is not an example of a carbohydrate?
9 h4 A/ `. N1 T* `( Y; [下列哪一个不是碳水化合物的例子?9 c% d4 P3 A9 Z# Z/ n
A:Essential nutrients 必需的营养物质
! A: k$ W' @* m# _0 ~  z9 f/ ]: J1 B5 `
35.The process by which a liquid fat is made solid is called:
" d0 |2 I$ d' Y; s* u! w' D! h液体脂肪做成固体这个过程叫什么
& [+ o# f9 O; J7 A5 l: PA:Hydrogenation  氢化
4 d, g9 n$ e+ m& c& i
2 U& j; g3 B" T36.Which of the following is not an example of a fat substitute?( \4 p+ M) p; t5 W* N& ~$ e
下列哪项不是脂肪替代品的一个例子
% I9 Z9 a7 C4 H3 N1 a3 y% N$ WA:Acesulfame K  安赛蜜K表5 S. c' i/ |- i$ P
6 h- w' S4 V$ R# k' a1 s0 ]' Z8 g
37.Health Canada requires that a product labelled "fat free" contain:
; U+ Y( q9 s7 _9 B# W加拿大卫生部要求的产品标有“不含脂肪“包括:9 x1 n& q4 i, j. L; o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 A! S; C6 I) d% [; h3 `% W
! G! ^! {7 H8 B( x  ?( a
38.Which of the following is not a problem associated with converting recipes?
' S. r8 v8 V) e" w3 X5 {下列哪项是不相关联的转换配方问题?
& ^' q; {6 Y) O3 ]4 d: ~A:Unit cost 单位成本/ ]( W: [4 y. C; C! e3 t
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ a; U3 N+ Y/ ~从供应商采购的物品的品质或成本叫什么
* v  z) v1 U1 }& v# Z  H+ c6 G: LA:As-purchased cost 购买的费用
, C  k% h' Y. P  ~
0 l* s. Y. g" [. i  F* m40.The amount of stock necessary to cover operating needs between deliveries is known as:
& M2 A% b# d% N) `; l1 w在新货到来之前用于日常所求的必要库存量叫什么) F* r) w6 Z$ a) S
A:Parstock 基本日常最低库存4 v' K: |: l5 A& [9 X- Q
6 ?" |4 {& p' j  W
41.Which of the following abbreviations is used to describe the proper rotation of stock?( ^( y- Y7 Z) g3 p
下面那个缩写是用来表明正常库存流程?
- o8 R5 J: P( U; ]A:FIFO=FIRST IN FIRST OUT 先进先出2 H  X4 {( d# w

; W  v2 B5 S. A* ~42.Which of the following knives is used to turn vegetables?
: A; x! ~1 `% S1 O( I" ]2 L3 ^; p下面的那把刀是用来打开蔬菜吗?4 |* `. j* [" m
A:Bird's beak knife   鸟嘴刀8 S" S* [& Q7 z. z5 o  y% J5 O# g8 Q0 A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( \7 R; ~; c/ @2 B  l: f5 H9 n$ T2 |' ^& |
43.What is an instant-read thermometer best used for?2 h' t$ n! P3 N$ i* j/ v
即时读温度计最好用于那方面?
! K, p- o( ~: w( `8 q9 hA:Checking the internal temperature of a roast 检查被考物品的内部温度
; F( R8 B7 P  t2 F' W! V1 _/ C. H
6 N/ b, {" ?2 M$ Q7 @, o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 J# a6 M3 _5 w
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ `" V1 M% ]9 w  N) `$ b
A:Cast iron 铸铁
7 _7 Q9 B2 G2 Y- w( E2 O: @/ G, t( D5 T! r# F/ m2 ?
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, L+ i8 A0 a0 F* I/ r+ C哪件装备下面有一个可移动的碗和一个S形叶片?
4 Z- H7 A& x; I2 _2 C+ LA:Food processor 食品加工机, i4 x8 P7 J6 n' e! |
http://www.google.com.hk/search? ... iw=1263&bih=572
0 T$ {# j, l# A5 l7 ]' R4 s4 x, G9 ?  a
46.Which of the following is not a rule for knife safety?
1 X* Y' r; l  a" m% ]3 p9 D下列哪项不是用刀的安全规则?
0 g; A; n4 `: }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 _* {7 e( j* E  ?  ]5 Z
' y$ E! q5 P( }* _
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# c9 k% i. w2 y" J3 W- N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ q; d3 V9 }" g) U) A7 v
A:RondellES
$ L% M5 c6 t! v" E' W" Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?9 m; K, [4 F/ H$ b
下列哪项是切成小方块用于汤的装饰?1 l1 v5 a, H& W: z/ @6 |) u
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- E" K1 t9 ]4 J- C. L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ W" x% K3 q& S6 h" Y9 k$ O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!!——' u7 w( m, K: N' u4 R5 `2 o
A:Gaufrette
& i9 d9 K5 [5 h  r* sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, g7 e- y9 t/ m# w' y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ W9 b8 O  M( J: P3 pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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% `9 o* V3 |8 @6 E9 A- h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* g7 U4 X" T8 @' i. l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)! g; D% I3 C* c: @- H6 g
A:Cilantro 胡荽叶 香菜& E) @) u( r$ G& B( ~- o0 W7 A( G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- d8 O6 {9 x$ D* ]! ~' B9 W9 Y1 d0 |60.Allspice is made from:) f* ~" f; F% [. ]' F- n8 q
多香果,  多香果香料是什么
: ~. S; K$ E$ r8 j4 \/ {7 J# chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 @; l+ y, b, V# \1 @
A:A dried berry 干浆果4 m; @. W: y7 O4 z0 a: D2 \! |
+ W  f# ?3 ~: J: D2 I& Y% b6 _
61.Which of the following are used to make a sachet d'épices?
. Z( _% y) b& r下列哪些是用来做香包德épices?3 I; r8 X) B  `' ]$ H: \0 ~- Q
http://www.sachetcatering.com/
) S* g. o* U) d, y: A+ d9 L2 TA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ {6 C! |2 Z" K  y
8 R" ^0 A  U( K7 T9 S62.Which of the following condiments are not soy based?
& I1 D2 [6 Z, p下列哪项不是酱油调味品的?  Q- \6 }. R5 j; q$ k6 O
A:Wasabi 日本辣根0 T  v% K! {; V4 k, K
1 X' M5 @2 L# N- b8 K! j& o# D. ?
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, u- d' i4 o# ~% s6 o9 z0 x
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:2 W! |+ N; N1 a# G$ B
A:Pasteurization  巴氏杀菌; W  v1 \- h+ a4 C9 p( N

+ w% V# e5 f! g& [7 t+ a1 u64.Which of the following steps is not the correct procedure for whipping egg whites?
2 l/ P& A  V4 ?  a+ Y下列哪个步骤是不是正确的蛋清搅打程序?+ l" d4 h1 _' C  ?% X; s( U
A:Allow to rest before use. 允许休息后方可使用。
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( B9 }. V2 c4 Y' O9 D. E; }/ _$ M2 c65.The weight of a large egg is between:一个大鸡蛋重量介于:8 K; S- r$ `8 L
A:56g and 63g 56克和63克
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8 E3 o; Y6 d0 B66.Evaporated milk is a concentrated milk that is produced by removing
! t- s. q9 w; k. y: m7 f; ~炼乳是一种浓缩牛奶 是去除什么做的
. X: c- N" c3 j$ l& `( MA:60% of the water 60%的水, `4 L1 b% }" S4 x
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67.A method of cooking that transfers heat through a liquid or gas is:+ _8 r' I1 b) d5 _* ~* S( N
一种烹饪方法,通过转移液体或气体是:, H1 m$ T2 g3 x7 Z0 h3 [3 n3 v
A:Convection 对流
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- G4 U4 C- }7 ^" H. L# A1 T+ ~68.The cooking of starches is known as  烹调的淀粉被称为
! b( m: _9 c4 ~0 ~/ h9 [' ZA:Gelatinization 糊化
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* B# L0 u  v- U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 s# [5 `- b. T$ p: ?0 Q; ^
A:Braising 烤
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. I1 c" B* I5 D. l70.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:
1 Z# t2 @; i6 c- v# dA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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2 t, x2 A+ e# R! }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
- c8 _0 n6 p7 Z5 P; _A:Fumet 原汁1 p; @/ S2 w% {) q

( d! x+ z- }4 Y1 ]9 b- |; l72.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
  a) M" ?* B% ?0 \. QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 Z: [: n" B  t# d6 I

+ E/ q0 E; Y0 r$ j! K8 b6 C+ Q73.Which of the following is a principle not used in stock making?
, O% X1 C* k# y9 q4 G下列哪一项不是用于制造高汤(低汤)的原则?. Z5 w/ E! q8 B" i0 m! Y
A:Start the stock in hot water.开始在热水中操作2 T% M/ ~4 x; |" Q6 l

: P( P  ^; B5 l& l& ~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0 N' w( Y. @9 `4 c
A:Remouillage 法语熬汤' F6 _* e* G3 }$ D7 a
http://www.haibao.cn/blog/post/176242.htm
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