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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。5 m- M1 Z) |/ b9 e$ b, r
+ T% `5 D2 l: R9 O; {5 v  x
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。
! J( L* c! y; j  L2 n/ \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 J2 s6 M( A( q1.Which of the following methods should be used to determine doneness in a New York steak?, Y2 x6 B! A; d8 G& F9 B
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)
' y$ j% \* I. V( ?$ aA: pressure touch. 压力触摸9 l) ^9 @" k$ N" ]' D
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 N2 }9 W1 r/ @1 n  t4 V9 G- 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( R8 p2 |1 a" r+ a
A: acid  食用酸2 {) w: Q6 u, s! ]8 I% v% n
3.Vegetables are major sources of which of the following nutrients?  g( L( w1 c0 c% X- ]
蔬菜中包含的主要营养有哪些
0 x7 T3 v; w' ~7 `- `; m: S0 @A:vitamins and minerals. 维生素和矿物质。
4 V2 y1 G; L' h" {4.Cauliflower is commonly served with; w4 ~1 A8 R3 X1 X; N' x6 o
花椰菜(菜花)最常见和那种酱汁搭配
; _; j/ V1 M4 s) U% xA:Mornay sauce. 奶油蛋黄沙司: A0 n! F; M# |& o
5.Which combinations of products are found in pie dough?! S) J( ~. f  g; I1 c2 k+ G6 M% `- x+ 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??)' Z  R( ?3 f1 s
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  i( Z7 H' y5 p" q1 p1 ^. G6The French term for mussels is 法国语青口(海红)叫什么
4 k$ \, B; R" y" {3 FA:moules.法语青口,海红; N- v5 C1 R3 j4 }; n  m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& N0 ~/ p# q8 n9 G8 M0 kA:faintly fishy. 稍微有点似鱼味
3 \. ~8 u0 i3 ~8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 {& K- F/ n) E: o0 V
A:2 days. 2天, j( o2 r) k' H. l+ n6 [# r! L
9.What are the principle ingredients in ratatouille?
* v/ k1 a( i! X. }/ F6 Y2 `8 L/ t# O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ |. F$ a; i, v5 m! z/ D
A:Zucchini, eggplant, green peppers, onions and tomatoes* |" g: ]2 N5 z6 f% E" O" f
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); F. N1 D0 o% x& t" q9 {
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ ?' F$ o9 ?8 a' H( WA:cook food in quantities that will be used up within 20 to 30 minutes.
  m/ J$ o( y7 J, Z9 q! S' s大批量烹煮食物要在20到30分钟内! }( x% j8 [. f( {1 o* W
11.What person has the authority to issue a Health Permit?
6 }" j9 |$ e, ?( u8 f0 u谁有资格颁发健康证(卫生证)。
6 a- s% l0 N! c6 I# fA:Medical Health Officer./ ~: h: l. E9 c: ]4 f" j* a5 d) b
医疗卫生官员。8 G* Q/ g, O: w! m
12.For what period of time is the health permit valid?
8 s! Z! N/ e, P, [6 a健康证的有效时间是多久?
$ B, x& T+ j7 I# ^$ p1 w8 gA:12 months.12个月7 T# V1 \' r0 Y% @+ Z) o- ?
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! N6 Z! }( D. \  z. h4 H- K
在食物和饮料准备区,通风系统换气的标准时什么
3 j- V3 ?6 z3 A9 F: {" IA:08 times each hour. 每小时8次+ y0 W# ?$ x" @# d: Y
14。The minimum temperature for manual dishwashing in the wash sink is
3 I* D+ U6 u7 s1 a8 K% i2 [/ g; w手工洗碗,洗碗池的水温最低多少度?
# P7 H6 b% a$ D8 X  e9 _3 t' vA:110 degrees F (43 degrees C). 43度2 G+ Z4 {: M3 W, H9 {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& ]# i7 q' P# T0 @用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# T$ _0 W, c1 y5 D- Z' w7 PA:180 degrees F (82 degrees C).  82度* i) J5 m! x% ?5 l
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: }8 D6 _: Y% y8 t
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. Y  t. [# n& s+ i  P9 ~A:en papillote.  法语自己理解
$ @  o0 y- e) w9 e' b17。Wing or Club is considered a7 ]; L8 o" l, I" T4 V
翼和CLUB 被看做是一种...
2 Y" T; d' A! C  g, n9 O, V# ZA:Bone- In Cut     带骨切% K: c+ h! [: R3 U. Z
18。New York is considered a   纽约牛扒被看做是一种
4 c- c) ?( E6 ]A:Boneless Cut     无骨切
+ h+ f, Z0 B" C0 `8 k: z/ K5 Q19.In general, a court bouillon for freshwater fish will contain( z1 J1 R" ]& q7 K# i3 ~2 \
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
$ E3 a% s) J, ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; z( E2 B6 T! F0 }) D. K4 U, `
和做海水鱼同样数量的调味料和香料5 k2 M. G3 n1 p8 Q7 b7 D) c
20.Anise is very similar in flavor and appearance to
8 t6 ^; T0 O2 t6 v- p八角和下面的那种原料有相同的味道: s4 \; q; z2 f, v9 i2 ^
A:fennel  茴香: ^& {5 z& O7 m' g0 R; e" W- l
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% G# T" ]0 Q+ w下面那种原料更像大葱且有平面的叶子/ ?) t* ~  v# X/ o& j
A LEEKS  似蒜葱 (这边人叫京葱)
' b% `0 w8 ~. K: q22.Which of the following cutting shapes refers to a small dice! N$ Z( ~$ u" B  o& G
下面那种刀切形状指的是很小的粒(末)1 \; D; h" ^4 r) b) ~1 i3 G# ]1 a
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 f: N) T( Z# L* p; d8 Y
23.Oil is added to the water for boiling pasta in order to
$ j; Q+ H8 U; X* C- `向煮沸的pasta (意大利空心粉 )中加油是为了
4 }0 l0 o9 T& o; J2 G8 I8 W- [A:prevent the pasta from sticking and to minimize foaming action.
* ^1 v( f3 M! V! F/ j& z防止面条黏合并降低发泡。
% x. o0 G. V! r# V% w( ?24.Which pasta dish features pine nuts and basil?# F% R" Q# K" C' g
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 m. \$ i# I1 Y( R( D8 \; VA:Pesto.一种绿色的意大利面酱 # f9 u3 r/ K$ f& o" W3 Q# a
http://www.tianya.cn/techforum/content/96/563836.shtml+ n8 }9 M' p! }6 c) J5 S9 m) [& D
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25.Which of the following is a spring vegetable similar to spinach?
# J* ]5 B( d( j" s( ^! ]5 P3 [下列哪项是一个春天的蔬菜类似于菠菜?  b/ T4 u( y3 _$ [5 O/ _/ Z
A:Sorrel. 酢浆草。
  b3 s  }8 V" t  Z# p  Z% bhttp://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?
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:
  j2 L! }" i. F9 f哪位厨师最早带来高水准浮夸的美食
5 o4 c& {" Z2 p1 D% F% xAAntonin Carême 人名 安东尼·卡罗美+ H& m! v) q* H$ c8 q
# b5 x# h1 a2 \7 D+ u' y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; m& @6 s& Q7 u. A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ l3 O, {% o* z6 z3 ]A:Cast-iron stoves         壁炉
6 V9 L6 z, u9 L4 [8 M" n. ehttp://www.usstove.com/products.php?id=6$ A/ \- [% @2 Q* n# Q, `7 \
- T$ `) z6 R1 @" z/ S* i, g
28.The French term used to describe the roundsman, or swing cook, is:
6 p( o; M( K' [) h/ ]法国术语,用来描述roundsman,或摇摆厨师是:
' d  g: v& ]+ G# U( CA:Tournant   图尔南
* \9 q& y# m$ V3 E0 x) [
  X6 E; D& W1 G% a" p29.Another term for the wine steward is:3 J8 v) b0 l1 ]$ }; e
葡萄酒侍酒师的另一个术语是:
  M, t2 u( W$ S2 R( k9 WA: Sommelier 侍酒师
2 \( B$ `9 w; _* |+ A- N" S- T
+ \* g9 ~! f7 @) e! h8 m30.Molds, yeasts and fungi are examples of a:3 @0 U% U0 X7 A/ @/ ]/ x' D
霉菌,酵母菌和真菌是一个神马例子$ [# @' g' W1 r
A:Biological hazard 生物危害8 A: p9 j& N" J

+ ?. P9 n5 d$ m& _+ D: q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& P# o0 C+ i& s5 ]. G
根据加拿大食品检验局,食品的危险温度区在多少之间:
; g: w; B4 _* ]" _* Q, u1 _0 ?A:40° and 140°F (4–60°C)     4-60度
9 N# h  Q( Z/ L. {- U
- T) s" a0 R7 j) P! y' l32.All bacteria need the following for survival:
1 ~" `5 Y% P+ g+ P所有细菌生存需要以下哪些内容:
5 e+ k5 ~( m; sA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 k; x! T' e) J( S& |* e# }7 [. u# {* z4 Q4 x% Z6 ?1 ]
33.Which of the following correctly represent critical control points in a HACCP system?8 W! \, B# |: h; l9 x
以下哪项正确表示了HACCP体系的关键控制点?
- w! ~2 O) J. ^7 v0 a0 iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 G) Y9 D2 t9 F3 C3 m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ `6 R3 k; c5 @
- q1 m/ Z/ u* S# Z6 F$ P) @. f34.Which of the following is not an example of a carbohydrate?- Y: |2 Z) ~3 g* q6 N) z, B
下列哪一个不是碳水化合物的例子?
2 y$ d" _4 n9 F0 {A:Essential nutrients 必需的营养物质
& V. e6 k" L  x5 R  |. C# s% ?! t* E/ Q, W) H' T) }) M6 A: e$ C
35.The process by which a liquid fat is made solid is called:6 P$ j; b4 d% s. S' g0 h
液体脂肪做成固体这个过程叫什么
/ ?. g" z( s9 [: uA:Hydrogenation  氢化6 Z. n* ?( r* f# f9 n8 p
4 ~$ o% S0 Q- d7 e
36.Which of the following is not an example of a fat substitute?" v3 T- E: ^' B
下列哪项不是脂肪替代品的一个例子% `- J8 F5 b8 L0 g) Q1 Z
A:Acesulfame K  安赛蜜K表
& u9 o6 [$ p* D2 X) E8 G8 Y! U9 R
% m; N, Y, y" M) b, v+ [37.Health Canada requires that a product labelled "fat free" contain:
+ ]; y. R+ y9 L) t, H( ~# i+ Z- X加拿大卫生部要求的产品标有“不含脂肪“包括:
9 [+ E/ d: j6 B3 u7 y; HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  P9 |7 v# P, x! @& j; }$ I

% w- k5 H: B9 Q! ]3 D5 j0 v38.Which of the following is not a problem associated with converting recipes?3 {$ O- D4 Y1 V5 A2 w4 g8 I
下列哪项是不相关联的转换配方问题?3 M; z$ q. C& I; [
A:Unit cost 单位成本2 C3 V% M7 n0 Y5 v
4 Z, |  I, x. w+ F# N/ q9 `
39.The condition or cost of an item as it is purchased from the supplier is called:* c% g( I- t+ t( T5 ~9 O2 [
从供应商采购的物品的品质或成本叫什么- r5 J" L) S. t8 n+ G) g# q+ M* y
A:As-purchased cost 购买的费用- l6 |5 O# G4 d4 X0 ~
$ ?' W% \- e9 |' t  s, M
40.The amount of stock necessary to cover operating needs between deliveries is known as:% R: K: u8 S( w4 @
在新货到来之前用于日常所求的必要库存量叫什么
- t( Y+ e$ I% b6 v! e: y5 RA:Parstock 基本日常最低库存: m7 F6 }, a# e# `! o# a% \$ C

& |, Z+ h+ }6 @4 w41.Which of the following abbreviations is used to describe the proper rotation of stock?
- o$ l7 G# q& b下面那个缩写是用来表明正常库存流程?, n: ]% I0 e* V( M% R
A:FIFO=FIRST IN FIRST OUT 先进先出7 H& {" E. L- l" m8 m) S/ ~; A

6 [" [) A5 p$ |3 u42.Which of the following knives is used to turn vegetables?8 s" n8 L" _* e6 D0 K
下面的那把刀是用来打开蔬菜吗?
( r" g  k7 X9 i' S* o! YA:Bird's beak knife   鸟嘴刀
' m: T! t& w' e7 n; k+ ?/ h! |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  Q, Y; {/ h9 a5 {+ A
" B" ~0 Y3 ^/ D
43.What is an instant-read thermometer best used for?
& R8 h, d# G" Q即时读温度计最好用于那方面?+ `, Z* [8 f: x& S
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ ~& b- W# C$ J# U8 p4 X- N
# [9 N% w& \" h1 x
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 g$ {% Q; }7 V1 N3 m下列哪些金属材料受热均匀,通常用在铁板而且非常重
& X" M6 }! G/ m' i0 H* C& {& N# ~A:Cast iron 铸铁1 o0 r7 v; g- W: _, [6 n$ h2 J6 `
# t  \' S8 W1 g. c4 P& s! U0 n
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 R6 k1 e5 u7 K; Z) o+ d4 k& }
哪件装备下面有一个可移动的碗和一个S形叶片?- ^( i8 k3 t/ u+ m0 p1 k
A:Food processor 食品加工机
5 j* R5 r8 H# O, z2 k8 c9 W/ jhttp://www.google.com.hk/search? ... iw=1263&bih=572$ L: s, c9 E. J' q" V
: k9 t6 B, k3 f0 J
46.Which of the following is not a rule for knife safety?  l( u) c" c& B
下列哪项不是用刀的安全规则?
4 S8 Q! O% N% s% W0 ]+ fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 |# Q) [5 b( W/ z6 \1 ?" P- M0 s5 B- }
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 `# c( z1 c9 w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 G. s/ C+ T  K2 e2 a
A:RondellES $ k$ G' M! g" |; q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 ~6 [. W* d8 Z5 ?4 c0 ^
- X9 g. Z/ J1 i/ b* \48.Which of the following is a diced cut used to garnish soups?; V1 m3 m' G$ v9 f! E7 h
下列哪项是切成小方块用于汤的装饰?
: J1 y; w7 k4 t/ \& x+ ]A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* S0 R: ?, l9 `1 i
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 z$ s- Z! D8 B! C2 W8 l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!!——5 ]! I; F/ ]9 I; d8 s- D0 Y
A:Gaufrette
8 E, p/ l' {. Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 ~$ X$ v% Z6 B* N) N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 w$ n. |! ~) I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" S; T) K# z0 K- d) F! L0 Z$ W: N) r" X
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- S5 }5 k) q* w9 V( E' c9 N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)* t: Y- c# S7 F- u8 P8 k+ A" C7 L
A:Cilantro 胡荽叶 香菜
) A# _# M! k8 ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 d0 _1 z" ^  m

: V" A% r' b. n- e! ~' {9 ~% s8 q60.Allspice is made from:0 V: V3 u/ A; L% A! i' H3 t& \8 f
多香果,  多香果香料是什么# s) F% a4 o8 H, `$ t0 o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ `. ]( b* i! L. O
A:A dried berry 干浆果
2 X9 S4 J" K( v2 s- N
/ O: B3 ^$ _# s7 ]61.Which of the following are used to make a sachet d'épices?/ ~# l0 Y% w' e, W9 n; k- x1 {
下列哪些是用来做香包德épices?! Z  j; l$ N# a' U, |: U8 `3 K
http://www.sachetcatering.com/7 k, y+ P' |4 ?  N* b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! E/ G7 L; D! r+ ?+ l1 V* l
, a. G) {1 O$ c) Q, h
62.Which of the following condiments are not soy based?
# x. d5 `2 K) H  Y/ p& G+ ~& I下列哪项不是酱油调味品的?
5 p% F* o& I2 c1 _: _6 K8 sA:Wasabi 日本辣根
. k, x2 h3 X2 J0 r" G1 A
( g7 q% _- v2 T5 e% Z- \0 V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ j7 b; p3 n% q  L& ]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:
/ ~9 n# m' \0 ?8 }A:Pasteurization  巴氏杀菌$ z2 {4 Y: u$ e) P( N! C3 f% @

- W  Q2 T6 N0 G! l# F$ Y" E64.Which of the following steps is not the correct procedure for whipping egg whites?0 P, F! _; B. s' m" m) Q
下列哪个步骤是不是正确的蛋清搅打程序?* D% Y3 q4 I# l8 Z1 q# o& d% I
A:Allow to rest before use. 允许休息后方可使用。7 Y! [0 S* E; T7 {
' `+ |9 S; J. i. V
65.The weight of a large egg is between:一个大鸡蛋重量介于:4 i; P$ e9 O6 h! {
A:56g and 63g 56克和63克1 R2 w4 ]2 l- W3 H( N
( P) Q7 F& i7 e9 j
66.Evaporated milk is a concentrated milk that is produced by removing0 u. p  v$ H4 C9 W
炼乳是一种浓缩牛奶 是去除什么做的' _0 _$ A. k  U$ P( t0 d
A:60% of the water 60%的水% ~$ V( \* s: G0 j( b) K' s
5 [  }6 G4 v- Y4 X
67.A method of cooking that transfers heat through a liquid or gas is:1 a, j$ u9 t1 M" Q4 m. E8 a
一种烹饪方法,通过转移液体或气体是:
, X) W$ |. G, m6 {A:Convection 对流6 p1 O8 U0 W2 [) k8 {

0 w) J& R* I: r; L68.The cooking of starches is known as  烹调的淀粉被称为  M% Y! g% Z' g$ I
A:Gelatinization 糊化
5 G1 K' E0 N3 a; _
: c% d$ p% {4 P5 r% L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, n" O9 ~' U1 C4 O
A:Braising 烤
7 n0 J( h. P% w/ [! J  N& t0 |# l, J# w2 v: h) O$ S- h& E+ {
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:. ~1 B3 T6 H9 Y8 j& F# c4 w
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 g; ^5 t5 {7 G. G* R

1 V; ?) |8 H9 v0 @; Q9 Q4 p71.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1 ^. b& T+ c! a! s6 Y* ?$ X# r" h
A:Fumet 原汁' E! V0 [( }/ n4 J1 t* L
2 z3 d& i+ {4 X
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
7 L' z( m. l3 U3 b) d, q  b. UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
3 _# i7 F7 @" M1 T& a1 D* @0 k
) x  o9 T2 r  H7 N9 o4 F* [73.Which of the following is a principle not used in stock making?
0 W  G: A9 p4 o& k下列哪一项不是用于制造高汤(低汤)的原则?8 T/ D' Y7 e' q* f1 p. F: \2 @
A:Start the stock in hot water.开始在热水中操作  S0 Q( [: ~. a

" U4 k3 A9 K/ H' M: j! D74.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, Y6 i: ~/ L( l4 b. q
A:Remouillage 法语熬汤
# d: {+ Q0 V9 v9 X3 K. C% p) jhttp://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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