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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。( ^* S2 b0 X/ J5 W7 x; ?* v
/ U/ g$ u$ N- n+ y5 V" n3 S
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。7 w! N$ a% O( `/ G
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
$ P/ H7 O4 i& U( W0 U+ j1.Which of the following methods should be used to determine doneness in a New York steak?
4 f6 g4 b0 M5 t1 q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)
+ j  A& R" M, S$ o' X! Y7 z) |A: pressure touch. 压力触摸
8 i) A. b2 @$ {9 B. z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; n# N' p: x/ v% G
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3 i. m5 B: K! S4 [; J- `
A: acid  食用酸
% ^/ J9 t; J$ y0 g2 B3.Vegetables are major sources of which of the following nutrients?' D: V7 B# v6 m# V/ \% c- a
蔬菜中包含的主要营养有哪些
  N2 k7 h5 z0 s) o- yA:vitamins and minerals. 维生素和矿物质。2 y$ J8 ]$ L3 z  v) a( P
4.Cauliflower is commonly served with9 |; D* Z( E3 \  A7 ^
花椰菜(菜花)最常见和那种酱汁搭配
/ }- P3 O+ u: e5 Q* xA:Mornay sauce. 奶油蛋黄沙司
5 d; |7 p+ N# c4 f* K0 Y) `5.Which combinations of products are found in pie dough?. X  f6 w; p$ W+ b# o
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)# }" V# v  B7 _3 u
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; o) X" {% Z: O4 I! a: O6The French term for mussels is 法国语青口(海红)叫什么
% Q0 ]4 W9 }0 t7 H2 F7 M0 _" XA:moules.法语青口,海红- C, M9 o) K2 R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 h" b% ?9 y- A, A; E6 w' @' z) VA:faintly fishy. 稍微有点似鱼味' t! I5 R2 T' y6 ~, s
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 F) R+ `& L* {, b4 c2 i. p3 C5 R- u  HA:2 days. 2天
; C  g+ i6 c" |& @9.What are the principle ingredients in ratatouille? . E  n* G. T5 k; Z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), B% O: t- w0 ~1 W5 W
A:Zucchini, eggplant, green peppers, onions and tomatoes
. ~/ ~$ r9 l! b5 J+ m1 ^( \0 c西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 Y! W$ i7 H- q% v10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ O* B% {- \$ `/ s" z. B. D9 `( N: A
A:cook food in quantities that will be used up within 20 to 30 minutes.
8 H8 |. n* v; J" g  b: ~3 b* a2 ^大批量烹煮食物要在20到30分钟内3 f- Q3 x" u# j. ]% }0 W5 O( Q# @
11.What person has the authority to issue a Health Permit?  C% n( ?7 @& u2 E. M, [+ r/ `8 y' y
谁有资格颁发健康证(卫生证)。" G5 V: ~1 ^# `# E: `+ N( P
A:Medical Health Officer.
/ O2 |3 O0 l1 c& m医疗卫生官员。5 x: m6 v8 f2 M1 [1 M/ E6 a  n
12.For what period of time is the health permit valid?/ W( W3 y8 y6 t# |
健康证的有效时间是多久?5 L+ O) `" Z; l* S
A:12 months.12个月! i2 Q- B, Z& Z  i, X
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% p6 {/ ~/ H1 ?4 }在食物和饮料准备区,通风系统换气的标准时什么! y& ~: q( [; j5 t& x8 P- x$ I. D
A:08 times each hour. 每小时8次
! x  O3 f: f' w$ o14。The minimum temperature for manual dishwashing in the wash sink is+ w0 F# j& A* N$ s9 s
手工洗碗,洗碗池的水温最低多少度?( J# Q3 ]% k1 A! G" R+ L9 B
A:110 degrees F (43 degrees C). 43度
# O& G2 D7 P. D/ ^) `2 l( Z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; Q' Q6 R% l5 n' U
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ G/ l! G9 N$ |7 e3 Y7 ~A:180 degrees F (82 degrees C).  82度
/ j' [2 M5 N3 c' y5 C16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, P% @+ L, S, {, F6 h+ N% ^
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, N' _4 w, Q% @- lA:en papillote.  法语自己理解8 N- }8 Y% E6 E3 N8 i2 F1 B: V
17。Wing or Club is considered a
! F, D& A# w9 n5 R4 Q翼和CLUB 被看做是一种...
. a3 G, V' E; W# Q2 jA:Bone- In Cut     带骨切' n) ?3 C% }: q9 l% f
18。New York is considered a   纽约牛扒被看做是一种! F( V/ }  v0 n& \) ~' w1 J
A:Boneless Cut     无骨切
9 S) \& \# d3 t6 D8 b19.In general, a court bouillon for freshwater fish will contain3 O3 ~3 ?5 B2 R( l0 j' Y# f& o5 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1 q6 J! n. G# q+ U2 T: i
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  N9 y3 J0 \' K. w: A3 P和做海水鱼同样数量的调味料和香料
( O" t: u' o5 R. r/ I20.Anise is very similar in flavor and appearance to
4 e/ R5 C' F5 F1 @% y- w8 _八角和下面的那种原料有相同的味道
& m7 t# I' g* b$ _A:fennel  茴香3 H, W0 R" e9 a
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. I; ?1 e' Y8 y! Q0 V  O
下面那种原料更像大葱且有平面的叶子
2 \( E+ @* U5 `- D5 Z: D" X# c& zA LEEKS  似蒜葱 (这边人叫京葱)$ G  ^, j, y! g) x
22.Which of the following cutting shapes refers to a small dice$ a) u$ Z& C* c( y& U: f; C7 q
下面那种刀切形状指的是很小的粒(末)
: t/ ^% A' {; R) [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
; H6 i- a$ |3 `! Y, E0 A. o23.Oil is added to the water for boiling pasta in order to% T3 p1 ~) N4 Y: z
向煮沸的pasta (意大利空心粉 )中加油是为了
0 s' c: N/ T6 v1 i- q8 qA:prevent the pasta from sticking and to minimize foaming action.& H1 X& f! U( [- I6 u0 M/ X
防止面条黏合并降低发泡。
! v+ k* ~) b5 Y3 ?24.Which pasta dish features pine nuts and basil?
  G: l/ O: S* O% k3 e" Y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 A( D! R4 n8 \4 O  e4 _' O, z
A:Pesto.一种绿色的意大利面酱
3 M7 b' T0 \" Z( k6 J; M; U* chttp://www.tianya.cn/techforum/content/96/563836.shtml! ^3 w# }' B6 @
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25.Which of the following is a spring vegetable similar to spinach?  {0 B, f8 J& k2 I1 E1 |& G
下列哪项是一个春天的蔬菜类似于菠菜?" a+ M* W  q1 v* C9 r, t
A:Sorrel. 酢浆草。1 z7 S0 r" S/ ~9 _
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:; q4 S5 K8 l  c! O7 }0 |  N% O
哪位厨师最早带来高水准浮夸的美食# K+ J! B. ?" y
AAntonin Carême 人名 安东尼·卡罗美8 ]+ k. r$ b( t
6 d2 A' f; _7 g* P9 P# u- \
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' ^) m8 v  x# @1 `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 R. }6 X/ _9 n* D
A:Cast-iron stoves         壁炉
% H2 G. U/ k+ _2 a4 l5 e! ?; chttp://www.usstove.com/products.php?id=62 Y6 W5 P  q5 \# |6 A

4 p9 t7 _% T( j( ^% U& G' J28.The French term used to describe the roundsman, or swing cook, is:
! D7 J3 \! p/ `% B& r5 h法国术语,用来描述roundsman,或摇摆厨师是:6 O, W: x! I7 X" t2 e
A:Tournant   图尔南
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29.Another term for the wine steward is:
+ R( W# m; I$ A/ K2 {0 Q8 p葡萄酒侍酒师的另一个术语是:; c6 k3 H, s8 [2 j
A: Sommelier 侍酒师* u$ |" f; H6 |2 m

# O' E. K  E0 ~) G3 ]! I3 {30.Molds, yeasts and fungi are examples of a:% Q! g* D! a6 d, d0 j& K
霉菌,酵母菌和真菌是一个神马例子
9 n- b6 `1 Q6 U5 q/ LA:Biological hazard 生物危害% `! _5 U* V7 c: C
6 S; J, L  K0 R4 [. T2 a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) w/ ^: G) f) C! c7 {$ _
根据加拿大食品检验局,食品的危险温度区在多少之间:! M; J- ?& M3 A1 B3 R
A:40° and 140°F (4–60°C)     4-60度
' [0 Z; U  v& S
8 u( u" t2 P. u  _% f2 ^32.All bacteria need the following for survival:: R- z5 E9 `3 j" G8 q. t
所有细菌生存需要以下哪些内容:. x- q" B, k+ r( V* {
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 x6 y4 }/ [* {6 J
8 ^, d$ N; Q+ {& I) I
33.Which of the following correctly represent critical control points in a HACCP system?0 I* l* o% z8 _" K
以下哪项正确表示了HACCP体系的关键控制点?
' Z# o  Y0 d  b. |# OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# H9 ]8 A  b) N* y2 `, g食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 Q* J0 _4 j! d- g- ^$ }) Z

! N; Q- T$ C0 q! H34.Which of the following is not an example of a carbohydrate?
+ i0 z% @; l* Y8 k6 A/ B: k下列哪一个不是碳水化合物的例子?  J3 ^- \5 v$ a9 H: |  ?5 F# s
A:Essential nutrients 必需的营养物质1 [, t' x: Y* y4 Q

3 F5 N; X5 r: I$ c+ @! W" W* Y& Q35.The process by which a liquid fat is made solid is called:
7 c) A1 d$ x( e液体脂肪做成固体这个过程叫什么
5 a/ s, C  z  {2 q4 V" v3 |A:Hydrogenation  氢化* d5 G8 w- ]6 r  _

- ^: F. t1 u0 L36.Which of the following is not an example of a fat substitute?, }$ b! w7 g1 N2 R) K# ^5 N5 Y
下列哪项不是脂肪替代品的一个例子
% S7 {: |7 ]& ]6 e* i- a$ @A:Acesulfame K  安赛蜜K表
) F8 W* u* s. a* t+ |( i% d
, h0 D6 J# v6 H0 x! e1 e37.Health Canada requires that a product labelled "fat free" contain:
9 M0 f- O! ]. f3 L加拿大卫生部要求的产品标有“不含脂肪“包括:; H$ o$ `% s* I7 k  ?2 m
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; j- Y$ _% W- ^8 D* W

1 ~9 I1 {6 Y5 n. f38.Which of the following is not a problem associated with converting recipes?; a3 E% f4 D' c5 Q. m2 U+ p! u, V
下列哪项是不相关联的转换配方问题?
! a/ W8 l, {5 [- lA:Unit cost 单位成本8 K0 V0 \1 }1 F
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39.The condition or cost of an item as it is purchased from the supplier is called:
$ V* t$ p5 f/ w. y3 F5 G, M从供应商采购的物品的品质或成本叫什么. o! p% w. C6 `+ u
A:As-purchased cost 购买的费用
/ P. X2 P* @- z; N3 i* B: X+ O* J5 W# W6 E
40.The amount of stock necessary to cover operating needs between deliveries is known as:" s/ {( L( p$ f: H7 J) K' n
在新货到来之前用于日常所求的必要库存量叫什么) C; ~; g& I( e7 h8 g. h+ J
A:Parstock 基本日常最低库存6 j( e6 g* E2 f) @

' R( `; Q8 ]) e2 S41.Which of the following abbreviations is used to describe the proper rotation of stock?
, _8 u/ Y% W/ @下面那个缩写是用来表明正常库存流程?
, L, |* O  q- J- S6 F: m% VA:FIFO=FIRST IN FIRST OUT 先进先出$ G# m' b0 Y8 H' C/ @

. W: q' G1 H& b7 W# ?% E42.Which of the following knives is used to turn vegetables?, z- Q2 B& d  ^( V4 y
下面的那把刀是用来打开蔬菜吗?7 G, j8 e- c9 t# |: e( f# l# f4 s
A:Bird's beak knife   鸟嘴刀
1 R. e, f; A2 D( Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# Z1 t' ^0 L( D! I7 q
! @4 ~: q) ]0 L% Z" I* t; k, m6 T  j
43.What is an instant-read thermometer best used for?
/ h5 h; K+ a+ j3 R9 Z6 A$ P2 O; Y即时读温度计最好用于那方面?
, ?0 f5 j- Z4 K) OA:Checking the internal temperature of a roast 检查被考物品的内部温度
$ n# F5 f( v" e& C
. i- a' u/ X6 R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 ]2 O8 \9 K$ J$ N! j6 k
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 z, y; G( `) B* w# ~A:Cast iron 铸铁
: f, z: S/ T! M6 o7 W7 c  w5 L  [7 \- k6 d9 l
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 K, k4 g, ~5 x! C
哪件装备下面有一个可移动的碗和一个S形叶片?7 A# z' H! E: C( q; o3 t
A:Food processor 食品加工机; B' E* u9 c* y' ^
http://www.google.com.hk/search? ... iw=1263&bih=572
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3 T) r4 u2 [* R4 b46.Which of the following is not a rule for knife safety?+ n: N- i* }7 m1 D& q  Q) a! h
下列哪项不是用刀的安全规则?
# i8 R4 Y6 X5 F" g8 eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( i, p9 r! g' |; \7 H  q3 S' A
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  A4 L5 p) O4 i- l! o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  X+ Y3 h% d$ ~. e; DA:RondellES 5 g4 S- s8 I! Z- x6 Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 m) Z: s5 o) _2 ^3 d. G$ W

' \5 ]1 I+ D6 x! s: \48.Which of the following is a diced cut used to garnish soups?
5 X$ Q/ j4 n; q5 I* i6 y% }$ X下列哪项是切成小方块用于汤的装饰?
$ N" N. Q6 e3 I5 h3 q7 jA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ h4 z; t( U1 Y! O) k& l8 l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: Q+ b1 Q8 N, |/ A0 r' 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!!——4 h5 q$ }8 {* F. B. r& Z8 Y! j
A:Gaufrette
- o" r/ I1 Z( G0 Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 ^% w& o# Q  _+ C6 x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. m" u7 t5 _  |: E" n# PGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 W/ y0 O+ [6 A
+ U/ u5 ?/ F6 h& {2 @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( z0 P! s4 I- t) P1 V3 k$ ]( f
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)
* m% P5 X0 h$ e6 MA:Cilantro 胡荽叶 香菜2 B1 c1 g$ P) C1 I7 [2 F; u0 X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: b5 S9 t; I0 M; ]. _" m0 I
! }4 F- o7 n! L' A( t1 G1 b6 K60.Allspice is made from:
& e& G1 h: S$ W9 e, P 多香果,  多香果香料是什么
9 X" K6 U0 G' X9 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" V  m3 N* ?  O
A:A dried berry 干浆果( o4 V( E- m2 I5 x
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61.Which of the following are used to make a sachet d'épices?* n7 {! Y* Y' ]# |" ?7 T* @" u
下列哪些是用来做香包德épices?8 o2 E' h* g' x7 B7 }: y
http://www.sachetcatering.com/: R- T& G! U$ s7 V2 H* ?' N5 F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! M5 h2 o3 Z7 |+ _

  g! }6 o5 t5 t" U62.Which of the following condiments are not soy based?4 J. J  D* n/ P* [) }
下列哪项不是酱油调味品的?
2 w. W. w* |0 ?& O" T+ {1 \A:Wasabi 日本辣根
3 W; |- i" R) Q2 y/ B' g  o" [8 S* D4 P: B. f
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 N2 ~' b$ M- t& C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:
* t3 d, R& s/ o9 o; oA:Pasteurization  巴氏杀菌
: e8 K) P. S5 r2 ]# V" r0 V% N
& W- n* y9 {3 E6 n64.Which of the following steps is not the correct procedure for whipping egg whites?
" v2 y+ f) y5 b& ]$ Z) r下列哪个步骤是不是正确的蛋清搅打程序?
! E3 f1 L" E5 d+ L) [& WA:Allow to rest before use. 允许休息后方可使用。
  _$ E- z  H* I7 j3 F2 U$ X( M1 B
65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 \- m2 D9 g4 y) d8 LA:56g and 63g 56克和63克
# Q0 |2 B! u4 h7 Z% T
7 f/ K  J- U+ C# N/ Y2 Z# ?66.Evaporated milk is a concentrated milk that is produced by removing
* X# s2 P9 ~# z+ J+ E+ Y1 |2 B( Z炼乳是一种浓缩牛奶 是去除什么做的
2 v5 |  p+ G3 i& b% `+ q% i% U* YA:60% of the water 60%的水7 \9 y1 `- `; g  B& L/ X

7 ?  `) z0 T: R9 t8 n5 N! i7 R67.A method of cooking that transfers heat through a liquid or gas is:
7 ]# v# ]1 K, h一种烹饪方法,通过转移液体或气体是:
$ _* h$ I: e: ]+ x* h9 T" CA:Convection 对流# }/ y6 Y% A% p: X( q

7 O# Q: v/ f: a0 G3 ^68.The cooking of starches is known as  烹调的淀粉被称为
5 o' ~1 @7 Q1 s0 nA:Gelatinization 糊化$ Y# I8 G- s& l
0 y+ F, N- [; z- \0 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 F4 ?" G# e( h8 Z. F. z
A:Braising 烤# t. U' ?0 M( l% b* b% x9 W
* E" b* K9 F- c9 n0 [6 d
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:
- I( n- E4 b" n6 K# I& fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% i9 a$ V8 o* {. ]3 X3 l% u# L

, z  F/ ^) C: o7 u' e, l0 L71.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, Y+ I  T! N  G! _1 t* |1 E/ w
A:Fumet 原汁
+ Y: C5 x: K6 U% s" P; C% v( z- f
# ^" }7 m/ K7 K5 ~9 J5 u, ?, \5 x1 @+ s72.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
5 X$ m5 @$ r! i1 eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* @8 z6 ?5 `/ O$ s8 N7 C
( q) f/ l; T. ]
73.Which of the following is a principle not used in stock making?
7 L4 D( ~6 l& l7 P: c. ^. F( }7 [下列哪一项不是用于制造高汤(低汤)的原则?3 y2 O' _5 Q7 l  ]0 x& G# s6 l2 w; p
A:Start the stock in hot water.开始在热水中操作
* g+ ^5 f. K' k2 F0 J
" X* j1 v( C5 ^+ f7 H9 T; M" 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8 R* Z+ v/ {& h+ k" s
A:Remouillage 法语熬汤% S- [! H, |- l6 ]' ^
http://www.haibao.cn/blog/post/176242.htm
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