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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。' o2 k- _1 O- G2 `. l( h
. l" T4 \) U, L7 [: Y' {$ M4 A% \
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。
0 ^% Y" B& z4 H) {7 o6 }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# C3 A& ~0 w/ a2 \& U
1.Which of the following methods should be used to determine doneness in a New York steak?5 f& ^( x- X6 b8 `- f% n9 h
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)
* _8 S- _2 g) Y) E. \1 \A: pressure touch. 压力触摸7 F/ g: u8 K# S/ C
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; _  @' ^) R, [% K3 \  {5 [+ K
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" [4 J! e4 n6 k: Q
A: acid  食用酸
2 z- A7 s1 a. v9 \5 }# O3 A3.Vegetables are major sources of which of the following nutrients?
1 r2 E( J% E* t+ ^; a. B蔬菜中包含的主要营养有哪些) H, ^2 p; R7 M
A:vitamins and minerals. 维生素和矿物质。8 Z8 O9 P7 u* i% Z8 m0 Q
4.Cauliflower is commonly served with
! {( v2 [6 I8 @, d花椰菜(菜花)最常见和那种酱汁搭配: w* P( E! T6 y) l2 ?; t
A:Mornay sauce. 奶油蛋黄沙司
+ |% R& ?5 F+ i) U: G5.Which combinations of products are found in pie dough?
5 N1 K$ A2 l0 M1 O/ ^$ n下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ j$ r( A1 `, \) d2 @; N4 N
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 v( o0 z7 h+ l6The French term for mussels is 法国语青口(海红)叫什么
* T, y0 y0 L5 d4 EA:moules.法语青口,海红
  M1 x7 h; ~$ S7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' @# a( Q# q6 n; ?8 a' c
A:faintly fishy. 稍微有点似鱼味
+ c( ^7 H+ x3 r, X- A2 i+ M% z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& u$ H9 z5 Z% r1 [A:2 days. 2天
1 ^- w( d; @, o; @9.What are the principle ingredients in ratatouille?
4 p, b: P& Y/ m5 M2 o" B& Z/ {  s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 t$ ~" ^' y6 n3 B9 s
A:Zucchini, eggplant, green peppers, onions and tomatoes6 P. S/ z0 Q) y8 r- a
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. ?, N: h1 W* n* ^' ~10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?9 ?7 x$ b$ Y6 f. K
A:cook food in quantities that will be used up within 20 to 30 minutes.
$ P& O% l: [9 m- `: G# A# d% E大批量烹煮食物要在20到30分钟内1 M, p1 d# \' J. M5 f( y! ?
11.What person has the authority to issue a Health Permit?
7 I7 @$ G! J2 f& l谁有资格颁发健康证(卫生证)。
2 L; B% a  F/ l  r# a# tA:Medical Health Officer.
( z7 t* S' d' ?* v0 _9 c9 H/ b医疗卫生官员。
9 b' _( i; L% _12.For what period of time is the health permit valid?
. r4 ^2 w( L9 @! g健康证的有效时间是多久?
- o) o) E, I+ G- s$ T$ hA:12 months.12个月
8 E  c% k6 H' p5 P. b: A9 @/ _13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& Z; M9 L$ i4 ?3 C7 I在食物和饮料准备区,通风系统换气的标准时什么
3 {. n6 c4 B4 yA:08 times each hour. 每小时8次( R+ f+ e% b" s
14。The minimum temperature for manual dishwashing in the wash sink is1 K3 ~0 Z* m/ X) M
手工洗碗,洗碗池的水温最低多少度?; {* W# {+ X  h& v9 s: A
A:110 degrees F (43 degrees C). 43度8 @/ T& j9 ~# D0 E- {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ t* X$ c! @! v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: S+ |/ N: E( H  ?- j' |3 {( P; f) lA:180 degrees F (82 degrees C).  82度
" o! O( \  [8 r% {. q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 P3 ]* Z% J+ H. K5 y) ?. B7 w
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" c' }% r- m+ u' M0 r) J  X  t0 {
A:en papillote.  法语自己理解9 ~. y( `' d0 y, \9 e1 F) n/ r
17。Wing or Club is considered a1 C; e& N' ~0 [' m: n# F+ G" q; m
翼和CLUB 被看做是一种...* D- I) P5 I" i! h" U4 f0 N
A:Bone- In Cut     带骨切
8 t. a; J% V5 K6 e4 l1 k9 l8 y& y18。New York is considered a   纽约牛扒被看做是一种
5 J1 I. ]5 V& I  N7 m# R( u& }A:Boneless Cut     无骨切
0 e6 g# E+ y, @19.In general, a court bouillon for freshwater fish will contain
8 g5 {" c5 v7 V. T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
2 a3 M/ c, r2 f9 ]- N) U  \A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- G% T$ b) {1 `  E
和做海水鱼同样数量的调味料和香料7 l+ t6 i1 V7 s9 y  f# o! ]
20.Anise is very similar in flavor and appearance to/ ]- G" U8 p' d  w2 I, v# s7 V
八角和下面的那种原料有相同的味道
+ B  f) P  G0 T, i0 C. OA:fennel  茴香
( e, s* J2 V' r* k% M21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 P' y) J- f* P* ~! T' f* P+ \下面那种原料更像大葱且有平面的叶子1 I( L# L5 o& _* k9 ?$ [
A LEEKS  似蒜葱 (这边人叫京葱)+ f8 h. b# e5 s- g3 A$ z7 e( R
22.Which of the following cutting shapes refers to a small dice$ I; L3 n+ w, y+ w3 C1 S
下面那种刀切形状指的是很小的粒(末)
" M  A( U4 w) \+ HA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( j5 Z+ B5 h( z3 U1 K4 {23.Oil is added to the water for boiling pasta in order to  l' B2 Y7 m: ]+ j$ y
向煮沸的pasta (意大利空心粉 )中加油是为了% S1 i3 Y8 T; t8 G. ^
A:prevent the pasta from sticking and to minimize foaming action.- o2 M  m: ^8 h6 f0 u  {# u$ h
防止面条黏合并降低发泡。% U: H( C6 n6 N0 v" ]3 ?- z
24.Which pasta dish features pine nuts and basil?
+ S' D: Y8 ]# L1 \+ W' a- Z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# w( B( x2 q- {& H, EA:Pesto.一种绿色的意大利面酱
& _9 z: S$ P- |$ phttp://www.tianya.cn/techforum/content/96/563836.shtml
* ^' C; N, I+ m: {- |9 _
/ I1 H3 K4 O7 P6 O7 L4 B- o( v25.Which of the following is a spring vegetable similar to spinach?
  K2 U9 T8 Q5 {$ T, Q) L下列哪项是一个春天的蔬菜类似于菠菜?
, o8 }/ M( e) B' i* S% T9 iA:Sorrel. 酢浆草。9 m  g! |/ v. D& X. ?2 F
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
大型搬家
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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:* g$ t8 h+ \4 u" O' H& L
哪位厨师最早带来高水准浮夸的美食' N& G& S* X: E* R3 j
AAntonin Carême 人名 安东尼·卡罗美8 B  c$ P" |6 ~" E

8 P4 L$ L/ y3 H/ \- Q1 G5 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 ^7 n1 Q* Y( A+ ^8 c% H, w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) M3 Q0 x3 t& d& d
A:Cast-iron stoves         壁炉9 N7 {+ E# i) r9 {; O
http://www.usstove.com/products.php?id=6( K) T* m' I1 _

1 q7 R, Y+ F  F4 W28.The French term used to describe the roundsman, or swing cook, is:: y! n8 s- O: O: u( t
法国术语,用来描述roundsman,或摇摆厨师是:3 z0 G3 I- b* e- f
A:Tournant   图尔南
  d3 g( p# o  G3 ?+ {; S  K
. ]6 ?% r1 _6 _29.Another term for the wine steward is:
, T1 U. l% r' \% F0 o; E葡萄酒侍酒师的另一个术语是:* T' x$ p8 I% E, F% g5 Q
A: Sommelier 侍酒师
8 Z; a" |: R8 e% D" L
& D3 e: n2 W4 m  \30.Molds, yeasts and fungi are examples of a:, n  Q0 E/ v- U; p9 ?1 `# F1 h
霉菌,酵母菌和真菌是一个神马例子
* k9 y1 F5 q+ e8 w9 iA:Biological hazard 生物危害$ C# w" ^0 f! L
/ c( F. W0 `- j% y' ?8 {
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% h! u0 `6 H9 t$ a3 F4 G
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 u3 y6 b$ ^! T$ [A:40° and 140°F (4–60°C)     4-60度' c5 a0 K. B7 e5 u; S
& ~% D  h; [' R$ {4 s' y$ O
32.All bacteria need the following for survival:; A" H6 V: z4 L6 N$ u+ |
所有细菌生存需要以下哪些内容:+ P% S7 k8 b6 b' Z0 K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 m# A; O; y0 S4 o4 g
- c3 M$ N  h2 G* }) u33.Which of the following correctly represent critical control points in a HACCP system?/ I, z# c$ X4 e! x' g
以下哪项正确表示了HACCP体系的关键控制点?
0 S" g0 `8 K$ I: n- MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * W3 B. Q+ q% @. C- r; c, [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# h2 J6 ]: n! O2 Y- T2 ^( w: c2 R% R/ e" ^+ E% p
34.Which of the following is not an example of a carbohydrate?! \  o' T& F4 A
下列哪一个不是碳水化合物的例子?
% \5 y" C) V. S7 W" B$ C. PA:Essential nutrients 必需的营养物质, g' [! l2 Y$ y! |2 \
- b' o5 x* x2 ]4 o5 e+ U% u
35.The process by which a liquid fat is made solid is called:
- m9 w! m7 R/ g1 W* a5 D6 _液体脂肪做成固体这个过程叫什么+ F' v: P9 V0 F4 e- J) r( j
A:Hydrogenation  氢化
; @( S: O5 f) [/ ^, \9 j3 i9 h( y: A/ b# i% \9 l" u: x' h! t
36.Which of the following is not an example of a fat substitute?
- n6 c$ \6 c' g$ E9 x2 ^0 L下列哪项不是脂肪替代品的一个例子
; G+ P: B4 x  ~5 MA:Acesulfame K  安赛蜜K表
# C5 s! ?3 W% Q/ \2 D; k$ P
7 }2 m3 J2 y3 w  K37.Health Canada requires that a product labelled "fat free" contain:# R4 z6 V4 b: M" Z+ Z/ ]$ Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
& r1 D5 V+ b% V; a; G, A+ Q& lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" `  I5 {8 r0 n; }" N4 `6 p" V4 o) M# a! e( l( ^" }- T# Z: m0 f+ U
38.Which of the following is not a problem associated with converting recipes?
1 [2 @- r. O9 h5 a9 R下列哪项是不相关联的转换配方问题?; _5 A/ T! v! b, I; ?
A:Unit cost 单位成本$ y% B  E4 R; `1 v' q/ P% Z

5 m7 t& |5 ?5 w  q: |39.The condition or cost of an item as it is purchased from the supplier is called:, p. q) C, c( p9 q3 J
从供应商采购的物品的品质或成本叫什么& p. D6 u! W7 G9 v: e" J. I
A:As-purchased cost 购买的费用
% s; h; A8 s' t& G0 X+ L
) }3 t+ h5 W/ f+ t! T' v4 W3 A40.The amount of stock necessary to cover operating needs between deliveries is known as:0 `/ K( ?/ W' d! B" U& G: e
在新货到来之前用于日常所求的必要库存量叫什么
% p& j1 s3 M- l/ ]A:Parstock 基本日常最低库存
% R' f/ z7 z' s  {5 p6 c2 Q  g* m0 `% |% i
41.Which of the following abbreviations is used to describe the proper rotation of stock?' w1 \6 g& z+ i. s8 n. ]
下面那个缩写是用来表明正常库存流程?
; L) f+ a9 U  ?A:FIFO=FIRST IN FIRST OUT 先进先出
% z. D; K! H; L' [
$ c- o! q' c& ?/ y42.Which of the following knives is used to turn vegetables?- t# ~! R! K. g7 M
下面的那把刀是用来打开蔬菜吗?  W3 V/ e, ~8 N" W. H
A:Bird's beak knife   鸟嘴刀8 b* W/ ~& ~( ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- }8 I' f" c5 U# n% [9 K; {! b
1 l" H3 g( g! O! O% u* G
43.What is an instant-read thermometer best used for?0 y/ w: c7 @9 Y8 s. E1 W
即时读温度计最好用于那方面?, S$ k! k0 l( _3 s4 P6 _1 V$ f3 P% t
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 W! J/ X; N' _; h) S( \5 g6 R: t

% V# G9 ^+ n3 G44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ F7 p5 |+ v4 V' |下列哪些金属材料受热均匀,通常用在铁板而且非常重
( S1 ^4 ^3 U/ MA:Cast iron 铸铁8 I7 u5 P6 \2 K7 B- e) r9 f0 P' h  s

! U0 n* Y2 |) b' q) V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  w6 @' @7 S( |- [1 @3 X( l哪件装备下面有一个可移动的碗和一个S形叶片?  \( R8 t3 ~* G6 U# U! m3 X7 W
A:Food processor 食品加工机
2 F( X3 u6 g; H6 ]5 m/ J. Vhttp://www.google.com.hk/search? ... iw=1263&bih=572
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) [( O, r: z4 l+ x2 ?$ C46.Which of the following is not a rule for knife safety?3 }5 m$ O- s9 G% B
下列哪项不是用刀的安全规则?" R8 P" b( Y: k0 |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 R$ m8 u: m/ ^+ R$ Q1 W/ w

- F& M& I! O* v9 b/ U/ O; Q/ A4 e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 y$ ]" i, }; p- O4 ^; v. }2 [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 X0 K2 I7 ^$ P/ z, n9 [. Z3 F( A
A:RondellES
: D$ K" }" W7 @# q$ Z( X$ P1 Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 ]; [6 Q: W; {# }
( B+ n% c6 b. l/ U# X48.Which of the following is a diced cut used to garnish soups?) r4 r0 S, B+ c% s; V2 t; M
下列哪项是切成小方块用于汤的装饰?
7 ^# f+ R% e4 W; }$ NA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 p# d" E7 x# D) ?6 H$ u+ e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& {- M- Q0 J0 r2 v" W: _
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!!——
. Z, T7 A( N) Z7 LA:Gaufrette 8 e4 ?1 Z, W7 V& G! {) m0 r7 s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' d2 L, K& Q" d2 [# X- T6 Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- N" c' F4 R% T' E9 C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: {4 R6 B! m2 x3 _
3 ~7 N: G; ?  G% y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 i% ~& A! N: Y$ A" r9 }9 t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)! C" t5 D) h+ S2 V8 r, }0 o$ k
A:Cilantro 胡荽叶 香菜5 @. H( a. F- T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) u% p1 `; D7 b# t  h+ F
; g  w. f, u3 I+ G6 H60.Allspice is made from:
' G& V% L6 q8 G, t 多香果,  多香果香料是什么
9 U& J3 m: c3 y7 phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& M1 _7 N; M4 w6 q' _# J
A:A dried berry 干浆果
9 Y7 S! H9 G) ^
$ c: D/ O) x* Y61.Which of the following are used to make a sachet d'épices?- N8 q% {9 |- L! i0 s: R+ a
下列哪些是用来做香包德épices?
+ A% n! G( ?' S; ehttp://www.sachetcatering.com/
6 ^* G/ `5 {2 v4 j2 V8 z# _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 i, H/ U# o" {4 @

/ z  \' E: r4 N# m1 X, Z% G62.Which of the following condiments are not soy based?
, s+ _# q/ T$ i- F* i下列哪项不是酱油调味品的?2 V5 ^! M3 V$ Y' D) |8 M- `# {' y
A:Wasabi 日本辣根! L, q1 s1 _) I
- C' j' \: U2 E! |1 i
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 s# h) T8 H+ l+ G6 `' |6 Q9 ~/ W$ 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:8 ~$ L3 ?, C+ e  T
A:Pasteurization  巴氏杀菌
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. U* s1 p8 e2 O) v$ \  D2 B1 u- Q1 y64.Which of the following steps is not the correct procedure for whipping egg whites?  J1 U2 L: c4 w
下列哪个步骤是不是正确的蛋清搅打程序?
& D  E0 j  O( R" y, m. g5 AA:Allow to rest before use. 允许休息后方可使用。! k. i% y) `& r5 h

) F) c/ a' a( k; Y' j65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 C8 P3 [1 x0 Z3 j; r0 bA:56g and 63g 56克和63克3 s* I: Z0 G8 J' p0 ]8 W( ]2 i

+ F- f# \, g$ Q* s1 y+ e66.Evaporated milk is a concentrated milk that is produced by removing3 h' ~# ]3 b1 K1 }/ |
炼乳是一种浓缩牛奶 是去除什么做的4 q) p, Z7 a7 c( |5 Z
A:60% of the water 60%的水
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  g2 u, y9 i5 z# a67.A method of cooking that transfers heat through a liquid or gas is:1 s# x0 ]# p0 \4 ]+ M
一种烹饪方法,通过转移液体或气体是:
. C, ]1 n1 W, D3 @  J2 _A:Convection 对流5 l9 ]- ?. R; L4 G
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68.The cooking of starches is known as  烹调的淀粉被称为) [( Y9 l4 u2 U0 A* m) u
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  ]# s; b9 u+ {
A:Braising 烤" U) F8 o0 R, Q1 U0 w. G6 E$ m2 D, _

! }4 u: X" w4 h2 G( t6 y70.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:
! M' M) p4 \8 p* s, dA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
; i6 Z% [  U8 M+ [* ~A:Fumet 原汁
; ~4 G8 p% B: e" A$ y0 U  R+ |0 l+ t) c4 @' E4 g( t
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
, A, w% A2 w. v' E9 \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?# O, J4 D& b+ T* e
下列哪一项不是用于制造高汤(低汤)的原则?* U- h& g1 x7 D8 d! _8 I6 m# Z
A:Start the stock in hot water.开始在热水中操作& i) c( \" R/ C2 h
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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
" X! E3 R4 g$ [) t- A6 ]A:Remouillage 法语熬汤* w2 y3 J' B- E4 d9 Y
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