埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9454|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
: w9 {) x6 D( z: h9 X' k8 F8 ~3 s+ I* @6 f$ b
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。# O: t! X' y8 _5 a  ]
另外,我还会找一些资料方便大家学习。
大型搬家
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
. G9 R* {% q2 A  ?, m6 o3 `1.Which of the following methods should be used to determine doneness in a New York steak?
( L" j4 G: Y/ j% _: N1 k; ?4 i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)
' U, s. \3 f+ ^. k0 U5 z& J2 C. IA: pressure touch. 压力触摸1 b# Z0 o$ X  [& X6 i3 G$ f
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 W9 i" {3 ?! u) Q9 B& f! C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
2 h  V# g: C9 f/ [, ], AA: acid  食用酸
- B9 F) Y& P9 c, V5 o! r9 `2 W3.Vegetables are major sources of which of the following nutrients?% w3 A6 i9 C6 b# J6 v+ N
蔬菜中包含的主要营养有哪些
; Z1 ]! L& i8 N9 @A:vitamins and minerals. 维生素和矿物质。$ W3 x* d6 ]4 V2 w
4.Cauliflower is commonly served with
9 D  `: b" Q  a0 o* V: }: h+ [花椰菜(菜花)最常见和那种酱汁搭配
; ~; |2 e$ u9 Q0 S* qA:Mornay sauce. 奶油蛋黄沙司( H0 y$ ^. c4 r( q, O9 {
5.Which combinations of products are found in pie dough?
* m! a3 F7 E; g. Q+ @& I" E1 r下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ ^( |  l0 u' n" r1 n: C
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- \! A" m; F9 k  K
6The French term for mussels is 法国语青口(海红)叫什么
: ]# H' ~* C5 j, {6 iA:moules.法语青口,海红
) P0 z. K: z/ j1 Y1 a7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 T  M& m/ {- H1 LA:faintly fishy. 稍微有点似鱼味2 j" W4 ]' T4 W% Q1 @" p; a* T
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% s8 u5 m; N8 f+ I0 e
A:2 days. 2天
+ N/ R4 Y; z& w& u9.What are the principle ingredients in ratatouille? ! ^% b0 P4 ]& G3 E
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- r/ U, o  L7 r! f6 S5 S* o0 S
A:Zucchini, eggplant, green peppers, onions and tomatoes
, `+ x, l! z0 N5 ?5 ^. G9 G- J" I1 d西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ b3 q/ q+ E2 X& P* W7 l- h
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 D2 O( g6 ~9 l2 ^A:cook food in quantities that will be used up within 20 to 30 minutes.3 }6 Y6 }* K5 t. W
大批量烹煮食物要在20到30分钟内3 U9 g3 _$ h4 N; z! Z$ f- t
11.What person has the authority to issue a Health Permit?
# Y0 E) X! x& ~; P  P谁有资格颁发健康证(卫生证)。0 G1 ?2 W  c/ ?' r8 d- T
A:Medical Health Officer.! j8 c2 y( T/ z
医疗卫生官员。
) K0 D, R5 e! w" r0 e! M/ g12.For what period of time is the health permit valid?
4 ?% G/ C  p+ t6 w9 x* M2 L) f# v健康证的有效时间是多久?  h& d8 f& T* m9 g
A:12 months.12个月
2 \/ O5 l+ `! \* |8 I13.In the area where food and drink is prepared, the ventilation system must be able to change the air; m  C/ o. g, l+ F% M
在食物和饮料准备区,通风系统换气的标准时什么
: H! }+ G' n  O# ]A:08 times each hour. 每小时8次. d9 t8 b" `# r# a7 j! q1 `; j+ r
14。The minimum temperature for manual dishwashing in the wash sink is
& K/ h5 [( Q* U1 C手工洗碗,洗碗池的水温最低多少度?; Z4 ^6 e$ [/ b
A:110 degrees F (43 degrees C). 43度" F* Z" p+ Z5 F4 r# c7 w/ Q' c
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 b& t" r+ J: Y5 q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ }" h0 l% V# ]. r
A:180 degrees F (82 degrees C).  82度# G0 c5 R# P, Z) I+ X' V0 x2 x
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* ?, X* J+ [" b
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& C* G$ A0 q0 P. @/ Y5 z& G4 g* O$ O
A:en papillote.  法语自己理解/ ^+ B% R) F$ c" y
17。Wing or Club is considered a
. ~' U/ O& S$ J- k1 m$ H翼和CLUB 被看做是一种...
( X: m3 D/ P) T) W  i5 lA:Bone- In Cut     带骨切
! K- j" T: `' O18。New York is considered a   纽约牛扒被看做是一种+ D5 ], @9 C+ k% k7 S: l0 W
A:Boneless Cut     无骨切4 E) @& d3 j7 Q) \, I& g  M
19.In general, a court bouillon for freshwater fish will contain' ~0 x( G9 C3 r2 D1 x3 |* G
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0 N6 @* d" ^. t; u
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* e7 A: n0 b% Z/ n) i% P$ B/ Q和做海水鱼同样数量的调味料和香料- Z2 c" ]. I1 h) ~8 h
20.Anise is very similar in flavor and appearance to% I+ K- t; l5 E
八角和下面的那种原料有相同的味道
1 t7 X' x; q& v- S2 {$ J" ~A:fennel  茴香
6 P4 r: K) i9 }: L( F* H, K( K21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 S# o2 e2 i* C, j8 a
下面那种原料更像大葱且有平面的叶子
) p7 d* Q8 l1 `2 f! UA LEEKS  似蒜葱 (这边人叫京葱)
! o( Q9 u, d& C( r0 P# ~8 _- r! r3 [22.Which of the following cutting shapes refers to a small dice
5 s) d8 N9 `+ M( A! Z下面那种刀切形状指的是很小的粒(末)
( D3 G' B+ B% I' }9 i8 LA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) k7 {$ C4 M" @) l23.Oil is added to the water for boiling pasta in order to
0 H& y; L( N6 @9 t: ~向煮沸的pasta (意大利空心粉 )中加油是为了
" K! W& r! I8 s+ cA:prevent the pasta from sticking and to minimize foaming action.
7 i; ^9 s5 K) H; P防止面条黏合并降低发泡。7 @9 S  e  y. I- P( e# d. H
24.Which pasta dish features pine nuts and basil?
; V" O' R; N0 Z; b; w下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 ~) m/ ]5 g* t3 x! dA:Pesto.一种绿色的意大利面酱 ' n6 q, J2 ~7 u$ i7 S
http://www.tianya.cn/techforum/content/96/563836.shtml) \7 E5 `, R# k' y. H% P9 x

! V0 {; N# P  B4 s& A) S) _  _25.Which of the following is a spring vegetable similar to spinach?
$ s) {; z$ G: d( S) I1 j下列哪项是一个春天的蔬菜类似于菠菜?1 Q" X, }  {* o" e* c! L
A:Sorrel. 酢浆草。
3 [- f  S* i5 D: @  N! C9 ghttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
3 Q- B% k8 @) c哪位厨师最早带来高水准浮夸的美食
: O) V  d& Z( S- [AAntonin Carême 人名 安东尼·卡罗美  Y0 V- M+ y6 D2 o& A
6 k4 G# p" z: t" {
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 V) @/ X& `/ ]6 m; b. Z7 f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  z% V6 b' i" K( t1 xA:Cast-iron stoves         壁炉/ k6 Z6 r4 {  b1 |
http://www.usstove.com/products.php?id=6" l- u. u8 i& P$ G& F
7 t+ a# \# R- |' _
28.The French term used to describe the roundsman, or swing cook, is:
: D$ E. W; e9 W( k$ C' X5 O7 H法国术语,用来描述roundsman,或摇摆厨师是:
4 Q" a/ s, I4 p9 y) K9 g. k/ zA:Tournant   图尔南, Y8 I$ l+ _( q9 y% F" x: K
# |1 o! N0 ]4 G) U0 e5 b! D
29.Another term for the wine steward is:5 C% T4 ^% z+ Y/ ?' [3 k3 B
葡萄酒侍酒师的另一个术语是:2 s8 w3 B% f! [% ^1 i0 i. e1 O9 v
A: Sommelier 侍酒师
$ e  b+ Z; W! V+ ?# ~* _+ Y$ s5 s2 f+ B# Z% D
30.Molds, yeasts and fungi are examples of a:
0 \% j* c/ X4 B! W' r- K霉菌,酵母菌和真菌是一个神马例子0 ^7 f- {# b. G# u
A:Biological hazard 生物危害( p7 r# v- D" W* _6 Z9 C' ~+ }; l* H
8 b1 J' k! P! D  S
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ Y; B2 i/ x4 J$ M根据加拿大食品检验局,食品的危险温度区在多少之间:
/ X0 q8 K0 w/ x$ H/ u& fA:40° and 140°F (4–60°C)     4-60度- B, A* Y2 Q* B7 X+ d
1 Q) H/ u. J. m; F5 H9 p4 S
32.All bacteria need the following for survival:/ Q$ x$ F8 |4 P/ x- v
所有细菌生存需要以下哪些内容:: {3 B' y) M0 c; R* g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- h2 [8 U% f0 Q$ G
3 \! d. l2 o9 I9 C33.Which of the following correctly represent critical control points in a HACCP system?# _4 A, U/ h1 k! ]2 j- ~5 |
以下哪项正确表示了HACCP体系的关键控制点?
2 c) f6 f. p6 r' }6 ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( F0 r8 I6 [1 l5 n5 G2 y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% h& z2 v0 w6 z. g. f, ^# y' p8 N9 g& U
34.Which of the following is not an example of a carbohydrate?
7 e! A! o# ]: A* i1 d下列哪一个不是碳水化合物的例子?' }0 H- b- @; U) X4 q8 H9 M
A:Essential nutrients 必需的营养物质  G3 c! [+ l- k8 J8 ]

" V9 P" Q/ S/ E35.The process by which a liquid fat is made solid is called:/ L; T" ?6 b  f" O1 h5 w
液体脂肪做成固体这个过程叫什么6 X( j4 T- h- P/ X2 f  _2 p5 c
A:Hydrogenation  氢化
, z6 R+ n( N# C3 r* ~6 P8 |
; h! C2 P7 M" }* C36.Which of the following is not an example of a fat substitute?
$ j5 w  b+ u4 I7 o下列哪项不是脂肪替代品的一个例子2 e8 T! R* |  W+ w
A:Acesulfame K  安赛蜜K表  W) ~  Y, K6 J# A. E

5 j* ?; Z8 _" A5 Y: k2 M37.Health Canada requires that a product labelled "fat free" contain:
2 b7 f7 U/ B$ j5 `9 V加拿大卫生部要求的产品标有“不含脂肪“包括:% W+ l# A7 d" T8 Y( ]$ D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 ]+ F. S' g( `' k0 ]+ l) ?- e4 f4 s

+ p+ _- k% m' R$ c+ Z3 e! I38.Which of the following is not a problem associated with converting recipes?
3 ~) G1 Q1 y8 {  p, F% y$ v下列哪项是不相关联的转换配方问题?& q9 ]' @9 T" J
A:Unit cost 单位成本2 `4 @1 l& G2 I# V

6 W. b3 N  e( _- g8 q4 K/ @% j39.The condition or cost of an item as it is purchased from the supplier is called:8 u) e0 i8 m' b/ M  e9 E- W5 F$ D
从供应商采购的物品的品质或成本叫什么
# E. u: s$ U- u$ h; \/ A/ d  r$ GA:As-purchased cost 购买的费用' ]5 y8 x  r* C4 _. E

  i4 A0 V3 O$ @* D1 f8 U5 {9 ^40.The amount of stock necessary to cover operating needs between deliveries is known as:3 V, W$ d2 f5 d, p3 S& j" G
在新货到来之前用于日常所求的必要库存量叫什么  Y9 U. Y7 `7 @; Y$ B
A:Parstock 基本日常最低库存: C3 b& ~4 p% N& `
# U+ y4 g; z6 V
41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ s$ J" B2 U" A  a$ z) Z) H下面那个缩写是用来表明正常库存流程?: b7 H3 \& u4 p* p
A:FIFO=FIRST IN FIRST OUT 先进先出
" t0 r8 N* I2 e3 w/ L2 C+ z2 j# S( D( C$ m, R# X2 C$ S# l
42.Which of the following knives is used to turn vegetables?
9 |7 ~: I. a1 E8 ?$ b, w3 c6 z下面的那把刀是用来打开蔬菜吗?, E2 X& g4 ~$ k) D
A:Bird's beak knife   鸟嘴刀& ^' _1 T/ p: z" M7 H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; F8 p' B, p7 a+ ]# w. w9 ]0 g4 h8 |7 d# g4 L
43.What is an instant-read thermometer best used for?8 S) S' N- R* m: V
即时读温度计最好用于那方面?. K& a+ }  s$ {8 z+ i. c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 p+ R* R9 F3 h+ g& N" h8 _2 I2 U7 w8 Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 N- k" M$ A# X( n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# V4 Q' |3 m1 r9 S$ s7 G& OA:Cast iron 铸铁/ d4 C; \2 D, _
0 z6 ]! ]0 b+ c0 F9 u2 S$ |8 p1 I' U# \
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% u, w, y, u4 A3 ^' J& |8 x
哪件装备下面有一个可移动的碗和一个S形叶片?
& p8 G0 F3 F, m! {4 lA:Food processor 食品加工机! W7 U  k8 z/ A8 y. \9 u/ @0 f
http://www.google.com.hk/search? ... iw=1263&bih=5722 \0 C+ U  {# b
3 P3 `' ~1 U! N) c2 v6 h/ P
46.Which of the following is not a rule for knife safety?7 d+ U# K: _3 \. o6 n
下列哪项不是用刀的安全规则?
. u1 e7 r  \1 k, aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% N- O' k& u* a  L1 l2 |
4 t* p2 X# |# {/ _  @' w- |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 F5 z  y- Z& W! q6 n  U/ L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 Q" v! c; w( C! _+ x& z2 i) P
A:RondellES
! `* g4 ?; }8 mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: D" q, M" w$ u. M2 O1 @, N
0 A0 g) ?- C8 v- O6 T
48.Which of the following is a diced cut used to garnish soups?
6 A, Q2 X5 B& p9 U3 p  e下列哪项是切成小方块用于汤的装饰?
7 ~4 ]0 Q3 q" x- x8 F9 IA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 v8 ~6 k. h# b' F% F0 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ a+ N. F* X4 S* 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!!——3 p  N& w8 \  v6 T' `8 n
A:Gaufrette 9 p/ r! V. V# x6 F& @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 ^" `5 M  N( r; I8 n( s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 o( H8 C- F% E" O! |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; X/ \" {5 `1 q3 E9 a/ }  S! M4 c& e4 Q
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 r; e+ {) w+ J3 ]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)
: J7 r* y7 N, [  L9 XA:Cilantro 胡荽叶 香菜' }: G0 U+ V- W- \, V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  W% p3 d  o2 c' N5 z
, w5 p- O6 V2 K( c
60.Allspice is made from:6 z; x& R$ Y3 M- h" G( I2 w
多香果,  多香果香料是什么
: G/ n: d' K; r. s# M* phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 e! j% U) E  n" b2 ?
A:A dried berry 干浆果/ r. X  h1 S8 T" O3 o

4 N# y5 C# o6 f' s5 b# Y61.Which of the following are used to make a sachet d'épices?
/ B5 j0 S7 }/ B! y下列哪些是用来做香包德épices?
+ x' z9 V* @/ ^. W/ E6 bhttp://www.sachetcatering.com/
2 R* j" N7 ^4 ~  Z" u/ s. ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 ~% q# h5 Y: V2 Y# c

; B+ B4 e% y+ M# C. u& \' G  J62.Which of the following condiments are not soy based?
0 b1 G9 g% Z7 ]2 B8 a下列哪项不是酱油调味品的?' ^( r8 t! E' C! ^
A:Wasabi 日本辣根
. j# b- Y# f( t  b8 C* w
! I! s1 @) z9 b$ V# V+ M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 Z9 T5 p; W  J8 L3 O2 a5 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:
  d  o# ]- D* J( s  `A:Pasteurization  巴氏杀菌
2 h0 P) c6 v! m" c$ v" t
3 r. R# K9 V( z64.Which of the following steps is not the correct procedure for whipping egg whites?0 p, u: V. Z# x/ |
下列哪个步骤是不是正确的蛋清搅打程序?. b! g; o' p, T" G' i! T7 w+ {
A:Allow to rest before use. 允许休息后方可使用。" n1 p) Z, S* B( b9 ]: t
  }8 [3 J9 z" F) W) n9 t7 O: O9 O
65.The weight of a large egg is between:一个大鸡蛋重量介于:0 u& K  s$ ]+ A  \- D
A:56g and 63g 56克和63克' p# Y3 i/ P2 g# J( [8 T6 T1 k
3 `' y4 |  F1 F' g: P
66.Evaporated milk is a concentrated milk that is produced by removing
# E0 v: l# a0 G. ?/ U% K5 `炼乳是一种浓缩牛奶 是去除什么做的
1 u' x/ c" _, C6 qA:60% of the water 60%的水, C% X1 w0 X! o
" D9 h2 B) \& I& |5 _5 K. }% ?
67.A method of cooking that transfers heat through a liquid or gas is:
- h" o* K8 ~/ K# Y# Y0 a一种烹饪方法,通过转移液体或气体是:
! Q* t3 W! u" t3 H( LA:Convection 对流5 O+ [( q) j$ R8 Z
2 A( v; Y* g6 p
68.The cooking of starches is known as  烹调的淀粉被称为9 m; B' `2 s4 c7 u
A:Gelatinization 糊化
# Y6 ]2 a* j' b+ u9 W" c3 \, y( I3 T% _* T5 y
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; H1 b4 j0 p" B" Q7 S8 F8 p
A:Braising 烤
4 d. S' h. Y5 m: h' F" B- _* B/ W3 C1 ?8 P5 N0 q3 M8 P) f" ~7 K
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:
8 P7 V! Y$ ]1 F! R' `5 T2 PA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. L( ]# G( q9 P# {! W% O! A0 |% j1 u$ f' t1 ]. E! K( W
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
( M$ u$ b2 ^4 j' K# p9 N4 oA:Fumet 原汁- a; A$ B% [6 v8 W
" X* e( V7 j3 @, Q; |
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
4 |8 ~6 `9 A9 C, LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
% X2 B# i2 _6 q$ ~. i0 y
  b' N3 p+ B* _8 W; R73.Which of the following is a principle not used in stock making?6 O  I$ B6 ~/ `, l* U& w; `
下列哪一项不是用于制造高汤(低汤)的原则?
: W! d% J* J  S# |& HA:Start the stock in hot water.开始在热水中操作
1 V+ |) a1 X2 V4 E& A" Y8 ~* U2 V" o: v2 A
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( j# o2 t7 W! P4 ~4 r
A:Remouillage 法语熬汤
$ e/ M% X5 l6 n% F# c1 ~http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
大型搬家
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-10 04:31 , Processed in 0.160495 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表