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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。
& w3 l3 @* F' U) }9 _6 A* @! k
8 _6 S8 n7 M; _! @0 t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。  _. z$ B! o/ M' G1 A
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. [$ `1 Y9 \" b9 i8 N& l
1.Which of the following methods should be used to determine doneness in a New York steak?
1 Z/ u# }! H' y1 B* v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)  @$ V3 ]" u: w* r% v
A: pressure touch. 压力触摸
1 Z; {3 T. K1 B- M6 @6 l2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 \: N' q6 o* m, ?  T9 B+ q
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8 _. ?  Z+ c. b4 J
A: acid  食用酸2 |" D0 K. D* j
3.Vegetables are major sources of which of the following nutrients?+ |% z2 D+ A; C0 t
蔬菜中包含的主要营养有哪些: G% L& \" |( D( z' Z0 u0 O
A:vitamins and minerals. 维生素和矿物质。
* X( S  |% }# a; }- R6 C- f. a- y4.Cauliflower is commonly served with
9 S+ s( J; j" ]6 h) y% z( @花椰菜(菜花)最常见和那种酱汁搭配3 W0 X- N' J5 c
A:Mornay sauce. 奶油蛋黄沙司
* v0 D) t  T; ^3 x8 ^5.Which combinations of products are found in pie dough?( X* F% r4 J+ M9 x
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) q7 Z& A/ v6 v0 U+ [" i  `
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; @6 M  p: n* I2 Q9 Z9 K" I6The French term for mussels is 法国语青口(海红)叫什么3 O- {( J- ?  k5 h; N, l* T
A:moules.法语青口,海红
9 ^  e0 u5 P  m9 B8 p7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# g1 d: X: ]( @5 |  W( i
A:faintly fishy. 稍微有点似鱼味
- E9 j+ ]& C1 f; u0 D6 K# ~6 a+ q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) e+ S  Y  T# L* a* `: ]
A:2 days. 2天
1 x+ x* ~5 M# }2 F- P6 z9.What are the principle ingredients in ratatouille? : J# a: b" j- m& `; u/ t
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 f$ i* {+ G3 o4 s
A:Zucchini, eggplant, green peppers, onions and tomatoes
9 @) K# ?9 a" Z/ M, X' w4 H1 t西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& E/ e( O8 R3 w, l
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 Q5 w. n: _% X3 uA:cook food in quantities that will be used up within 20 to 30 minutes.3 `5 H! B6 b: B5 t$ G' X; U$ K
大批量烹煮食物要在20到30分钟内
+ I, m, w" p+ G11.What person has the authority to issue a Health Permit?
5 h- M. n( T: b/ x8 Y0 h& a0 I谁有资格颁发健康证(卫生证)。) s- C' T) u! c/ S: I" ]- [
A:Medical Health Officer.* S- N  t4 O# H9 L; w$ I0 |9 [4 j
医疗卫生官员。' u+ x( H9 A2 K4 Y- R1 \
12.For what period of time is the health permit valid?2 t  J# h7 U: m  i- A/ ?
健康证的有效时间是多久?
3 H$ c8 b2 y8 @+ J( a' g3 L+ i, UA:12 months.12个月
5 L( J- K9 g+ s/ P6 ?13.In the area where food and drink is prepared, the ventilation system must be able to change the air, \7 |9 D7 [4 h3 R
在食物和饮料准备区,通风系统换气的标准时什么
1 K4 o, D. l2 ^( h3 a" j4 T% [' LA:08 times each hour. 每小时8次1 X  V, M$ _, `  T% O
14。The minimum temperature for manual dishwashing in the wash sink is
6 w' Y) l2 o+ p7 k手工洗碗,洗碗池的水温最低多少度?
0 W& |( b: u2 UA:110 degrees F (43 degrees C). 43度
! [2 g% u7 |, j+ |7 F8 n15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' D( w+ U( y' T: F8 ^用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. f7 v: U, o: o! R$ q& o$ [
A:180 degrees F (82 degrees C).  82度
: @" K% M! E' _0 `" r16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 v/ P2 b9 }: [7 x- q# |5 ?
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ ?- N9 w- f. z/ B& ~" P6 D" \; xA:en papillote.  法语自己理解
* g( B4 N+ s) Q: z17。Wing or Club is considered a8 I. h# v, e2 z  [
翼和CLUB 被看做是一种...
5 O. ]. d) F! M& n# A6 \' |6 AA:Bone- In Cut     带骨切/ b5 d$ \' l: w3 o9 [
18。New York is considered a   纽约牛扒被看做是一种' T8 Y+ B5 N/ Z. F, q4 r& h
A:Boneless Cut     无骨切2 G# w2 @4 v8 l* z, D
19.In general, a court bouillon for freshwater fish will contain
, I" w8 M2 j# V$ |+ J! h' j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% U6 W" {! \0 q& D+ p, W1 ?% ?  n
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 R/ _! W0 C: S
和做海水鱼同样数量的调味料和香料# |+ t/ ?! P7 Y1 D$ ]
20.Anise is very similar in flavor and appearance to! r* c5 O; j' }$ {$ a
八角和下面的那种原料有相同的味道! e; J0 }2 Y0 D
A:fennel  茴香, c) v$ {5 |& w
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, H! h4 E* ]* m7 G7 H下面那种原料更像大葱且有平面的叶子/ m7 C; L$ `9 i
A LEEKS  似蒜葱 (这边人叫京葱)
' X3 d0 S7 d$ X8 p9 w; E9 y22.Which of the following cutting shapes refers to a small dice
1 _  n1 `5 g+ o- t下面那种刀切形状指的是很小的粒(末)
2 h# a" |2 u: a4 s4 l# N, VA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 ]" }+ O# _( B1 w/ ]23.Oil is added to the water for boiling pasta in order to
# l7 \; X& w0 v3 u: u, _向煮沸的pasta (意大利空心粉 )中加油是为了5 n2 q0 T  e+ B: y
A:prevent the pasta from sticking and to minimize foaming action." F" c8 E  @3 w" N' ~
防止面条黏合并降低发泡。- R. r3 C, ^: ?- A& R2 K) P, I. a
24.Which pasta dish features pine nuts and basil?+ ]' }; }8 V: N/ O. D# Z& W
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 ~" \( r0 a3 ]! v$ E% {: C( GA:Pesto.一种绿色的意大利面酱
7 D. R; B7 {* Y- khttp://www.tianya.cn/techforum/content/96/563836.shtml2 p1 O0 A. Y: ~4 x& |% l
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25.Which of the following is a spring vegetable similar to spinach?
9 k: q3 K' |- T下列哪项是一个春天的蔬菜类似于菠菜?0 ?6 X4 ?, A4 `- b( u5 U: M8 I
A:Sorrel. 酢浆草。
0 `, ~9 d$ Q( T* j. ~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:
$ q! T! }! @; D  z哪位厨师最早带来高水准浮夸的美食3 F. S; `, c9 |& H2 \8 I+ ^6 _8 ^
AAntonin Carême 人名 安东尼·卡罗美
* S$ g; e1 F, d  n2 h) P$ }5 Z) d
: z; ]) W3 E+ E) L3 I& I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 Y. D% l, b9 N: s; l3 |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* q$ b% |$ G! ^9 B% W$ p$ yA:Cast-iron stoves         壁炉3 r' o/ x" e% q
http://www.usstove.com/products.php?id=6
8 i, F) Z6 a. x# B
. F+ d7 d" K+ D# ~. d  ^28.The French term used to describe the roundsman, or swing cook, is:* Q) L, p3 L3 c8 |: J) r9 W7 G$ e
法国术语,用来描述roundsman,或摇摆厨师是:, ^, v3 i& C( [2 f
A:Tournant   图尔南- Z8 r) h) ^- Q) S% A8 {# J
, \; ~% c9 v9 m8 `1 O+ b
29.Another term for the wine steward is:
% G6 V& K& K& y/ R葡萄酒侍酒师的另一个术语是:
2 q5 o$ n$ W$ C6 P$ `A: Sommelier 侍酒师
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1 Q' o8 c, g: [0 ]$ U30.Molds, yeasts and fungi are examples of a:
: e9 S- \1 Y$ `! m/ s) h3 }! J6 o7 n霉菌,酵母菌和真菌是一个神马例子4 W, U) J& @& q5 Q6 r; w
A:Biological hazard 生物危害
4 b+ u& l$ ]5 W" U* N+ L' H! N& z" ~, h2 {' S% e$ E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 S8 ^! }; O7 ~% P! X根据加拿大食品检验局,食品的危险温度区在多少之间:
6 V" F0 D% ]6 W# fA:40° and 140°F (4–60°C)     4-60度
3 C# Y% Y: S" Z1 b7 a
4 {# ~" R8 B) o$ S& Y32.All bacteria need the following for survival:' _, Y6 D* J5 |$ N4 X7 f
所有细菌生存需要以下哪些内容:
3 j8 L4 q* ?/ |( V0 Y6 WA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% v/ V' t& {" L" E5 y" Y
% V# v. ^. b$ y  I3 u) m" U% _! i
33.Which of the following correctly represent critical control points in a HACCP system?7 I7 X& U) S, _" _6 v6 H# y
以下哪项正确表示了HACCP体系的关键控制点?' H5 S1 z* q) N( Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 e/ y# ^$ Y' m" L6 R, n, X食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" \0 G+ S  Z/ ]0 |8 T
! f. r: ?' k* }+ P& F34.Which of the following is not an example of a carbohydrate?
! s; m# E& D8 m( K. E2 Q2 }8 p: g  v下列哪一个不是碳水化合物的例子?
3 V/ E& `8 u# j, g, mA:Essential nutrients 必需的营养物质9 ^  o- Q0 h' N

) ?3 s6 g% n* {  A+ G' u35.The process by which a liquid fat is made solid is called:0 \0 R; c$ {  u4 u! {5 G
液体脂肪做成固体这个过程叫什么: x& f; E9 {5 |  W- Y8 l
A:Hydrogenation  氢化
; g9 G3 @$ c% D
$ `) B% b' v# W- B/ j  M36.Which of the following is not an example of a fat substitute?
3 |0 i: Y8 v2 p下列哪项不是脂肪替代品的一个例子
% P) a" |; v/ J% M/ i5 [0 [A:Acesulfame K  安赛蜜K表
# \/ G. u) M0 a: C' s% [
: P/ C; e% K6 \( j37.Health Canada requires that a product labelled "fat free" contain:+ ]4 ]$ A. @" T/ y5 C. [8 O
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ ]3 D) A% Y6 k) \0 PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( P+ x6 O& D! c3 s

1 [; O- L' a2 t$ L: f! P" k' G  n38.Which of the following is not a problem associated with converting recipes?- E$ [3 G8 R" o2 o6 L+ A; Y8 y0 E! S: e
下列哪项是不相关联的转换配方问题?
  }/ q4 i% I6 N; B' K' \A:Unit cost 单位成本
6 U4 {  k1 d9 A+ d+ T& j3 h; E* @7 o# _8 \; U# T1 F
39.The condition or cost of an item as it is purchased from the supplier is called:& a; s8 I0 |* t
从供应商采购的物品的品质或成本叫什么
# u5 |% Q5 }7 d+ ]. TA:As-purchased cost 购买的费用& V2 h# ]( c" |3 i9 w9 S/ n

5 E7 [+ E0 O4 b4 T40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 `; l4 h7 H( i* A7 C! p在新货到来之前用于日常所求的必要库存量叫什么% T- C7 A' n7 s' X1 `  K
A:Parstock 基本日常最低库存$ n. i8 {+ \8 }

6 U  j/ j4 E- A2 Z* E41.Which of the following abbreviations is used to describe the proper rotation of stock?/ a2 p2 R. K2 h
下面那个缩写是用来表明正常库存流程?( y2 x( R+ O, J0 r7 E4 e$ l4 p. V
A:FIFO=FIRST IN FIRST OUT 先进先出
0 i) \  S3 N" G( K' O  s5 f2 w+ O# z6 u
42.Which of the following knives is used to turn vegetables?
0 `) V3 ]0 b/ ~- V2 M0 I% [下面的那把刀是用来打开蔬菜吗?$ Y( ~) G# ^; Y1 b* v- a
A:Bird's beak knife   鸟嘴刀! s% l: k+ |. n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 [. \/ X0 H( E5 i0 W
7 P2 Z# N1 b# j% B6 H. ^- ]0 f2 q$ Z
43.What is an instant-read thermometer best used for?
8 ?' [! h5 [" F1 U! ~# E即时读温度计最好用于那方面?
2 h# X3 v+ p* C! c$ M& S% S, {# UA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, ]& A/ q4 f2 Z+ K' w( R
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 j- c% P" g6 l" U: _
A:Cast iron 铸铁
1 \) l2 C/ S$ @2 [7 h
" X, Y) y  I5 q5 D8 K2 _* p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 j; _# B9 D& ^8 \1 z" I$ e
哪件装备下面有一个可移动的碗和一个S形叶片?0 B$ A! \$ Z! k+ o4 f
A:Food processor 食品加工机
2 d; N2 n9 N% t" Whttp://www.google.com.hk/search? ... iw=1263&bih=572
: B" E) f% H% f: z) d: `
8 ?1 f( [. g1 G/ z8 A3 Q- s0 A% l4 H5 V46.Which of the following is not a rule for knife safety?
' z9 Z1 E+ s9 \* j6 F* T9 l下列哪项不是用刀的安全规则?
, m2 c0 x! F# Y0 o& z! vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ k: I$ A! A2 h9 e  I( ^- r3 c5 ~0 P
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% u- C) l: O/ ^- e" p& Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# P. g/ Q, m/ N4 ]% NA:RondellES
/ y7 E* h7 c& D( G" r4 _: zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 N) c: z9 K/ X0 w- b% r2 j! P2 R8 ?, h: g% n1 [
48.Which of the following is a diced cut used to garnish soups?5 [, e- K8 M* D  R, j
下列哪项是切成小方块用于汤的装饰?1 n3 `3 c+ c( f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ a+ X/ j" c3 F% F( H2 W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 O6 c) H! S6 ~9 E1 D+ ?2 Q  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!!——
. P! \% B5 m- e% ~8 @1 c7 P) cA:Gaufrette 9 q* D  H# z# n/ Z4 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( a* U* n, I! o( [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( z+ u1 }, _% `- a: a, q; ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ W( X3 s1 @& B. s( Z% B4 r) `7 ?; `) r6 Z* @3 a$ P
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, W' \  [  h+ V1 M4 M
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)5 e) d1 B0 S5 i) P
A:Cilantro 胡荽叶 香菜& q+ }3 V% O$ n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 F, i" [! m9 I: z- t8 n# G$ q2 K, ?

; G+ \+ v" _" ?2 h0 {5 D60.Allspice is made from:+ c* l# ^8 L, x; ]
多香果,  多香果香料是什么2 n* ^5 E- L' [  H% E$ J- {
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) C: A6 ~1 M" m! r5 q6 v2 n6 b
A:A dried berry 干浆果0 B" y# C3 |- D3 r  K
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61.Which of the following are used to make a sachet d'épices?3 d; D. C2 L: T6 T% F4 p
下列哪些是用来做香包德épices?; o" W' w" W6 I  I/ [
http://www.sachetcatering.com/
2 R2 G9 e" p+ \" bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. R9 e. h/ U) U/ W9 M& V
# v2 m: ~/ ]' q) h) p
62.Which of the following condiments are not soy based?; C: F! w: t$ O1 w6 ~1 l
下列哪项不是酱油调味品的?
. s8 m3 C: y& O& @  y5 qA:Wasabi 日本辣根7 @5 w% X8 z- s, n4 b

1 z* n$ x1 o7 }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! v7 }/ ?" K+ \
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:
* G5 C7 F$ u' C( @A:Pasteurization  巴氏杀菌8 {: Q& P. t0 e! C

& K8 R- t; S" ]- u4 _1 A64.Which of the following steps is not the correct procedure for whipping egg whites?
& [4 B. @  j& l9 m. u下列哪个步骤是不是正确的蛋清搅打程序?
; P7 p4 |9 L, Y) p% @A:Allow to rest before use. 允许休息后方可使用。
+ A% ^1 N  ]; u6 l0 X. ?6 _
- i# {& s1 M3 ?7 v' Q* N2 y65.The weight of a large egg is between:一个大鸡蛋重量介于:. H4 d+ L% x) ?- H) {
A:56g and 63g 56克和63克
2 q6 P, t0 {" {* ?* Z2 P5 ]8 i
/ v5 k/ Q$ I- v* o% M66.Evaporated milk is a concentrated milk that is produced by removing& i9 [+ Q0 x4 `1 [2 N9 f) D
炼乳是一种浓缩牛奶 是去除什么做的1 b9 {: @1 O1 n0 Y' s
A:60% of the water 60%的水$ \" Q0 ~, n8 m  e5 y' I7 q3 T9 q* o
6 q) ]& A7 }. b5 d
67.A method of cooking that transfers heat through a liquid or gas is:
9 v2 H( k7 L1 ]3 U一种烹饪方法,通过转移液体或气体是:4 }7 I: c* u9 l- @$ H
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
! ~5 [/ N: @8 G' z/ ZA: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?5 P4 z6 m& C0 ~/ x9 v6 q
A:Braising 烤
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+ w, T0 |& ^& G' [6 S2 L) f70.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:
6 ]1 O0 {: M% w2 {A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( m) T0 J# x* r* ]3 ]  _) Q; U
6 t8 D% Z4 v' [: x$ j0 @, _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
4 ]+ r% n+ `* `4 W2 Y$ xA:Fumet 原汁
% J  ?  q4 D& v" G, o& l5 U
$ h1 E  F* Y- w$ P% y72.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
+ I* G. ]3 z& w9 bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 S' O/ R% P# ^1 F% w5 J+ `; K, }6 m, J6 i. w* b; a: _6 o9 Z7 y
73.Which of the following is a principle not used in stock making?
! l- _4 y, [( U8 J1 Y3 S! q2 h1 s下列哪一项不是用于制造高汤(低汤)的原则?1 t$ H) M5 I. p; z6 w" h
A:Start the stock in hot water.开始在热水中操作
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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, V& ~* {$ T( ~7 J
A:Remouillage 法语熬汤! `6 d9 g: s4 T* K8 Y: F
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