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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 F9 G+ r: M  \7 l' `
; ~5 J1 O4 j4 ?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。- \4 |0 ]& z7 [$ t  ]* S4 V1 w
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
- A# T+ n) A( Z, F; l9 N) @9 D9 t1.Which of the following methods should be used to determine doneness in a New York steak?
7 ~, Y- M$ T8 |& Y4 k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)
' \0 d2 m6 b) w1 c5 G3 @A: pressure touch. 压力触摸
5 }2 }5 V) M  ?1 k* x  F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( n, }9 p  N# _0 u# p) D0 [! R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  n3 H/ d& Z) M3 k! ~
A: acid  食用酸! `! j! H& f1 x* s
3.Vegetables are major sources of which of the following nutrients?
( j9 `( j! V- Q9 L蔬菜中包含的主要营养有哪些
2 G! l0 ~2 \9 y) d$ h2 c2 }A:vitamins and minerals. 维生素和矿物质。5 X( Q! w) u( t6 `4 ?5 Q/ h
4.Cauliflower is commonly served with+ j$ i9 Z6 G1 c: d$ B- P7 W- _! s* f
花椰菜(菜花)最常见和那种酱汁搭配
3 f* B! S, n! c! F( n+ {A:Mornay sauce. 奶油蛋黄沙司  X: D0 S& ?8 |; Z$ [6 j+ J
5.Which combinations of products are found in pie dough?
# t% D* |8 R, I; ]下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, r7 h5 t# R9 [% V  mA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 y5 l  l2 c' i. J" r5 e9 q, V
6The French term for mussels is 法国语青口(海红)叫什么
- N8 Y+ r9 D7 lA:moules.法语青口,海红
* N5 N7 |  ^5 i0 Y# E1 N" [7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, m9 t; R8 X& I
A:faintly fishy. 稍微有点似鱼味8 e5 O! D- f. f  h- _
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 I/ c  {  @; t  B( J3 n: C0 dA:2 days. 2天# x2 e6 Q  U: R$ U# h- x
9.What are the principle ingredients in ratatouille? . T  C. X3 _0 \: z% N$ Q, ~0 a
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' t9 g- q9 C  w9 y  u  PA:Zucchini, eggplant, green peppers, onions and tomatoes9 f0 a$ s' C% d" l
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 c. _8 a6 R3 N# x
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 e' Q* ^. g) F6 oA:cook food in quantities that will be used up within 20 to 30 minutes.
: T5 j( ^; ^: }+ c6 @大批量烹煮食物要在20到30分钟内8 @, B" z. V! {: `# v
11.What person has the authority to issue a Health Permit?  ~+ I, ?7 L6 `
谁有资格颁发健康证(卫生证)。
+ E3 d9 a# R( ^1 _8 b2 b6 c2 t4 qA:Medical Health Officer.
8 @; V$ f- [0 ~5 ]1 X. T医疗卫生官员。# X: S2 f. W: S  T
12.For what period of time is the health permit valid?
; _; f5 c5 C2 y$ `9 X) V健康证的有效时间是多久?4 Z' D( Q( f' o) @1 s% A
A:12 months.12个月
0 |$ A3 t. _4 t$ c8 o13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 B2 x: q) Y( ?0 a0 p在食物和饮料准备区,通风系统换气的标准时什么
' S3 E8 d7 _# T# `3 B' A0 \A:08 times each hour. 每小时8次; l% C* L) r) C, B
14。The minimum temperature for manual dishwashing in the wash sink is
, f% ~6 m& @4 g! U* c; K手工洗碗,洗碗池的水温最低多少度?
/ {$ M. Y. Y: I2 \A:110 degrees F (43 degrees C). 43度
' q* \+ L, g$ I, K0 Z- a% `- l9 V15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ X, C' p4 \) P2 e) A1 j! p* C0 S用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& m, m, ?  ^, y. T$ g+ LA:180 degrees F (82 degrees C).  82度; x& k3 t, x) W8 N7 o- }; m+ N
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! ~% A1 F2 W4 w2 U3 t用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 z) W8 B5 D$ Q. ?9 J; H$ U  |
A:en papillote.  法语自己理解. P  e% @. |8 g: l
17。Wing or Club is considered a
/ i( ?, W/ ~  V7 y翼和CLUB 被看做是一种...$ A8 [/ d+ R# [- x( k' w
A:Bone- In Cut     带骨切6 ?, y. P3 g8 T" u) `
18。New York is considered a   纽约牛扒被看做是一种; z) [% c1 N9 R$ }
A:Boneless Cut     无骨切( v% r% o7 K7 w# g
19.In general, a court bouillon for freshwater fish will contain- E7 u. M: @% y# s( C+ D
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 A! C: m4 ~: I1 k) u! N0 q0 vA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, D* e3 R& o* U8 A和做海水鱼同样数量的调味料和香料: ^5 ^- U! c; ]7 ^4 b" o
20.Anise is very similar in flavor and appearance to
% v9 E0 Y$ Q8 Y# d八角和下面的那种原料有相同的味道
# r3 M* _0 K+ T4 K1 T( YA:fennel  茴香7 o% u2 _1 Y: m5 R! z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- R1 J3 Y$ X/ l) g8 }# Z8 P- D& A# S
下面那种原料更像大葱且有平面的叶子6 u: w2 [& X" b4 B& A
A LEEKS  似蒜葱 (这边人叫京葱)
. m0 R2 t6 W8 `22.Which of the following cutting shapes refers to a small dice
/ L# m7 A' |/ [下面那种刀切形状指的是很小的粒(末)) S3 p0 z" K* Q
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 [) q5 }- U( f$ x+ D
23.Oil is added to the water for boiling pasta in order to
: n# }6 \3 E7 n2 R: G) r向煮沸的pasta (意大利空心粉 )中加油是为了
& d  J$ K' ^" IA:prevent the pasta from sticking and to minimize foaming action.
' B" |  b5 c7 Z2 s+ ^6 x- w防止面条黏合并降低发泡。( I; ]" _* l$ @4 D
24.Which pasta dish features pine nuts and basil?7 r* x( G3 T3 d4 \) k& n: L
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# q( N" I+ N4 P# m% q. L0 AA:Pesto.一种绿色的意大利面酱 5 u6 F8 v0 a6 T; O5 n
http://www.tianya.cn/techforum/content/96/563836.shtml
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3 F0 Z1 E( T+ k& z25.Which of the following is a spring vegetable similar to spinach?
1 @! [* g7 I  ]9 P3 Q; |下列哪项是一个春天的蔬菜类似于菠菜?6 c; G6 I1 T  V9 g: L4 H  ]# c
A:Sorrel. 酢浆草。
; v! f3 p1 m) V  x0 h5 ehttp://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:% j8 g! J7 a0 L6 p$ _
哪位厨师最早带来高水准浮夸的美食
3 j( T- H; X8 }# k' d! j( q: YAAntonin Carême 人名 安东尼·卡罗美
; F5 O+ I/ D# d1 D% a' o
+ I, A4 O* s6 P& H$ ]+ A7 p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: i1 Z( d/ g( G0 f$ `. S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* _: n. V* K0 [% JA:Cast-iron stoves         壁炉. _5 }: K+ u) V/ Q+ o' q
http://www.usstove.com/products.php?id=6
! A9 V  T0 A2 ]3 ?5 \1 Y, y
, _+ ?9 Y& Y4 W4 A. f2 g; ]28.The French term used to describe the roundsman, or swing cook, is:% N5 J- F' d/ J8 H+ h- k
法国术语,用来描述roundsman,或摇摆厨师是:0 D: H5 D5 l% A/ D
A:Tournant   图尔南- X) U  }7 i; N

, Y& L) h/ L" H- B; v2 r; }29.Another term for the wine steward is:1 q# N' x% z# y6 l% ]% X
葡萄酒侍酒师的另一个术语是:0 P& O- `: E# a3 g9 x# b
A: Sommelier 侍酒师" Q0 v. l+ b' Y  z$ W
1 D, _. j. o5 C# a/ G
30.Molds, yeasts and fungi are examples of a:" B; p- U( j( U/ E; N
霉菌,酵母菌和真菌是一个神马例子
6 w! A  ~+ P8 q* m8 q8 X& WA:Biological hazard 生物危害, \8 n, z7 B8 Q
0 I* m$ H9 ^2 g4 o# s' F! g) J# g- ?+ U
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) N% x! K& a' \3 ?根据加拿大食品检验局,食品的危险温度区在多少之间:
$ T! W& h' m6 R- fA:40° and 140°F (4–60°C)     4-60度8 {( ]7 B. g, {4 S

/ R9 W( n5 ^6 Q& Q3 g+ {+ ?2 I5 O) U32.All bacteria need the following for survival:
; |1 Q5 v/ k0 a9 R# u+ s3 e4 I所有细菌生存需要以下哪些内容:
" `. y1 w& A1 W8 \A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: e8 B8 a, f0 _+ U8 @3 {, W

1 ?& q/ M5 `2 J6 l33.Which of the following correctly represent critical control points in a HACCP system?
0 K4 @1 Z; ]0 Y* s1 C以下哪项正确表示了HACCP体系的关键控制点?2 q- f: \, y/ o" H
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 a) h  V* V+ Q7 T0 c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* P8 H( Z0 z0 {' T" y1 n- F) u* v: I9 {1 E. H) O& o! C7 l* e* \
34.Which of the following is not an example of a carbohydrate?
. E& s3 z( p: D2 U- W1 d3 W下列哪一个不是碳水化合物的例子?
, s* p7 n7 d+ @; @& R2 d% lA:Essential nutrients 必需的营养物质
4 ?  a) d" q$ C/ X: E, b+ R2 K* U, J! o
35.The process by which a liquid fat is made solid is called:
, k: I* V  J$ G/ n& j液体脂肪做成固体这个过程叫什么
' j4 l4 X& {/ K; r2 s! m/ L0 jA:Hydrogenation  氢化
9 r- Z4 r0 q0 J0 a& H
$ _; D5 e/ `, _) O8 ]: F0 U0 _2 e36.Which of the following is not an example of a fat substitute?
" U' ]' m& v% q$ H  `) b下列哪项不是脂肪替代品的一个例子& a& I9 e- K5 B4 D# j' T
A:Acesulfame K  安赛蜜K表
- p7 |" C5 i$ k/ z2 A/ q9 t1 W9 u4 V. d& g& h3 K! [) X7 A
37.Health Canada requires that a product labelled "fat free" contain:- f+ ~6 w, z: S- Z+ S8 W
加拿大卫生部要求的产品标有“不含脂肪“包括:2 ?0 m* l% [- b% c5 p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 U7 J' u( w2 A
, U4 |; w* C8 J1 s' x38.Which of the following is not a problem associated with converting recipes?
% V6 C2 q/ _7 z4 V2 }; |下列哪项是不相关联的转换配方问题?8 b8 U. z8 E% O! D3 i
A:Unit cost 单位成本1 w  J1 z- Q: a: e. `# r6 K' t* @
1 J8 h) l! i0 C% u# T: k0 m
39.The condition or cost of an item as it is purchased from the supplier is called:
  M6 {9 ]2 Q4 }- d: z  h6 E! O从供应商采购的物品的品质或成本叫什么/ [% T& N4 E" @* u
A:As-purchased cost 购买的费用
& Q, I# D% o5 L$ U3 l: A0 h% B: H. q
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% J4 c$ ^: j/ @6 O1 a( I8 W& l在新货到来之前用于日常所求的必要库存量叫什么7 ~. b8 \& o/ F- k  c0 ]
A:Parstock 基本日常最低库存
6 Q# V% v5 ?! v7 @4 z5 Q& K5 _  g3 r: L, y, G; j  c
41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 @" c: P9 v6 S# d: g0 ~下面那个缩写是用来表明正常库存流程?  @( z1 S: L0 }; y5 P, ]! Z6 G
A:FIFO=FIRST IN FIRST OUT 先进先出
7 F2 U" x2 D' D/ P9 d3 E# l; Q) A$ o. s" z3 c$ A) b# h6 u
42.Which of the following knives is used to turn vegetables?( w% O: o1 g/ O- L
下面的那把刀是用来打开蔬菜吗?# o& |: x7 R- m5 ^
A:Bird's beak knife   鸟嘴刀" K! Q" A4 G/ }6 P% E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( Y) D5 M4 N6 j* K7 ]
. Z. V% g9 y/ R" O* L. U43.What is an instant-read thermometer best used for?7 Z7 ^8 z% D5 N
即时读温度计最好用于那方面?9 a& S5 R3 u7 ~7 K% v
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- \; P  \4 C0 F' V
2 n: A3 D) N; Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% R% e' A' s$ y* o. X8 U# ~下列哪些金属材料受热均匀,通常用在铁板而且非常重& N  c# V1 b. H1 e' D, y# l& d
A:Cast iron 铸铁
. F  |! w$ a% ]) t# H( N
% Y: G4 g% o; z/ S9 x+ I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) Z4 `5 t! K: x) I5 G7 D哪件装备下面有一个可移动的碗和一个S形叶片?9 f0 f% F5 g' K( @( j' j; n: S& D5 K
A:Food processor 食品加工机) P9 b; l$ G  [7 q
http://www.google.com.hk/search? ... iw=1263&bih=572
7 s% i' ], M6 T7 \$ \- |
; l1 [5 H0 E- U* U% n: T46.Which of the following is not a rule for knife safety?
* X) U0 Y- q( b: t  M下列哪项不是用刀的安全规则?
  s( [3 D! K9 G, d. }  @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& L1 D% U: W, |1 G8 I  H- Y8 z" J; ^0 g
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ R6 f, a0 Q7 F7 @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, ]6 m$ E: O' y
A:RondellES
9 ?6 I6 m7 h& K8 K( xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 O' M8 Y. V* F; `/ p: G$ d
; O9 d6 b; s" m6 j1 X5 ]3 {48.Which of the following is a diced cut used to garnish soups?
+ Q6 k, s& I6 `9 t$ Q下列哪项是切成小方块用于汤的装饰?
# X$ P" ^' h9 k0 J4 S( MA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, p" z+ Y0 m) j$ r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 n8 {3 |0 \* m6 i- t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!!——: g  u5 f0 ^0 `( L& v$ _: v
A:Gaufrette 4 p7 ]. t  U9 Z, H8 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! H& {* ]5 P& Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: @6 e, M7 q- z9 R3 B% ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( ?/ B- N& b- D6 \
/ U; A- a4 Q2 g2 y( h$ N' d1 a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) W/ w2 G" {+ H( C8 ?3 p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)
1 s! r4 l$ v6 U5 y" h+ WA:Cilantro 胡荽叶 香菜
' t3 {- }# e" m3 K, H; b! bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 U* l8 g7 g3 t  ^' E2 O2 s$ r
4 ?9 f% B; b9 ~5 @2 C1 J( J3 Q/ d9 i
60.Allspice is made from:1 y6 u6 L/ G+ B% V4 A
多香果,  多香果香料是什么
& B9 ]5 I8 E0 ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# @; x- [; {7 w6 }9 ?0 e9 P3 e) DA:A dried berry 干浆果
$ a2 B* ?1 B% O/ U9 C5 n" ]( E4 A9 ?/ C( Y" z  w
61.Which of the following are used to make a sachet d'épices?
  q+ h+ v4 l2 M* v" _. f下列哪些是用来做香包德épices?% }5 c* g4 f  P/ Y( ~+ Q! |
http://www.sachetcatering.com/" m' v, w0 f- P& |' T! h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 Y7 Y+ q& R/ b' K
; y( Y- F% @# M. I# l) C- J62.Which of the following condiments are not soy based?  W$ |3 K% `& T! g9 R& q  r
下列哪项不是酱油调味品的?6 u& x* i' |# }, `% z
A:Wasabi 日本辣根
$ v. [, i3 V1 y, z- j& H
/ H( O( ^9 w  p5 P. Q& @6 p, g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 J0 q( v1 T9 O9 C7 e; F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:
( K% p! W% x  B! ~7 p6 \! mA:Pasteurization  巴氏杀菌) k$ W& s8 H  m
+ _) p- H7 D" g9 u" L
64.Which of the following steps is not the correct procedure for whipping egg whites?
, E7 @, H1 p- Y& c+ \7 s下列哪个步骤是不是正确的蛋清搅打程序?& u, A& l+ X, s  ~* w! g! l
A:Allow to rest before use. 允许休息后方可使用。9 Q! M  a0 H% v& M& p

5 s0 a, u/ j  @! [4 U! C* o65.The weight of a large egg is between:一个大鸡蛋重量介于:7 f  W" Y* K/ L3 P; N8 ]# n
A:56g and 63g 56克和63克" d3 @1 r7 g7 e" T, Y8 Q

) J  X8 U, ~0 `  t) ]66.Evaporated milk is a concentrated milk that is produced by removing
, ]. J" A- L5 w3 k$ g7 a炼乳是一种浓缩牛奶 是去除什么做的3 ]0 U  [0 R; v3 r1 X
A:60% of the water 60%的水- ^% u: O/ L6 |# B4 Q
# |8 m1 n! {7 s
67.A method of cooking that transfers heat through a liquid or gas is:1 G, C% j" y% [% X6 |6 T: |
一种烹饪方法,通过转移液体或气体是:
# R5 ?$ V, \6 v  JA:Convection 对流
1 {. P) @% U% M. B2 {
/ x9 n2 ~  Y& @' o" c68.The cooking of starches is known as  烹调的淀粉被称为+ L9 g& \/ I" |( |! y  r
A:Gelatinization 糊化* x  J8 O! \% L! O3 a

) l1 t; @4 `+ u( @1 N; U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 x3 k" F( g' F( L, X
A:Braising 烤8 K! W9 g0 ]3 T, K$ N

2 J9 u$ L2 ~- O8 ?2 S! A4 n$ T70.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:: j+ t4 X7 N8 |: ?5 X' E, E
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% `  m3 J5 n+ V& a
+ m6 W2 e) a. K, f
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9 _5 b2 p, v2 }3 M# F. J
A:Fumet 原汁
8 L& V- O7 M% k3 d2 l8 r
: I9 Y# F. M2 |, P7 j' J) \, ?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) }6 k( Z7 h4 e: v. Q- B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) r$ a0 C# @  \, v2 m  G& P
( B$ ^% d% Q# P0 @7 w, U9 a
73.Which of the following is a principle not used in stock making?
9 ^0 m* p7 V1 K下列哪一项不是用于制造高汤(低汤)的原则?7 E7 U  P; z6 X% S. y
A:Start the stock in hot water.开始在热水中操作5 B. g+ W' K, }- e0 j% \  H

' K% v4 M  r& O7 `1 t$ K: k! F74.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# i, J1 N8 Q8 L0 tA:Remouillage 法语熬汤' Z' _6 o' b, i% s
http://www.haibao.cn/blog/post/176242.htm
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