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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。' B& Z/ N0 g( g. Q: `% E( L7 \, u
5 }( E0 x0 d- a  }1 E5 T8 C
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。
; j9 U: h* K; B+ |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
- o- R5 N9 S* l( J1.Which of the following methods should be used to determine doneness in a New York steak?" W. R3 _; C7 k5 I5 a* t
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)
/ _, F, ?( i. o. r; oA: pressure touch. 压力触摸
7 W& T8 t3 q5 V( s: z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 U$ U% l8 o# E% ?: n# T" V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
1 d  ^3 p2 u" R9 m6 V( E& @- p7 J4 bA: acid  食用酸6 C( o- @4 i" N- G% O5 X/ |
3.Vegetables are major sources of which of the following nutrients?
/ `0 Z# T/ J4 a# B蔬菜中包含的主要营养有哪些
* W' R, K# ~8 m1 zA:vitamins and minerals. 维生素和矿物质。
) L% ]  h1 i8 p6 A8 U, H, ^1 c4.Cauliflower is commonly served with" R& _% P1 J* Q" z9 C# V' \
花椰菜(菜花)最常见和那种酱汁搭配% H6 b, z8 ]8 X5 |
A:Mornay sauce. 奶油蛋黄沙司
; B9 Z4 N  r4 z( C3 P/ M5.Which combinations of products are found in pie dough?
% g$ F4 u: {* r1 x8 H* {下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 j1 g  Q& r3 u; o2 M
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% O3 B0 I& G# C; x" `9 O
6The French term for mussels is 法国语青口(海红)叫什么
) S. u6 W5 D8 o9 zA:moules.法语青口,海红( \! R3 k: j1 R2 U
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 T8 r) c& H( J+ H. y  X  z
A:faintly fishy. 稍微有点似鱼味
9 b% u2 x7 e/ @4 o: f& S# ]8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& u* b& V$ F4 ]3 b9 I2 dA:2 days. 2天
9 K$ ]+ s8 s  _0 e/ S9.What are the principle ingredients in ratatouille?
4 q. ~) {% K7 m6 e" Q4 C炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  A, u6 n9 t) [- ^% |7 [' i: `A:Zucchini, eggplant, green peppers, onions and tomatoes) Q1 b" ]% S9 h  ]
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ b0 h! R4 }$ Y, L10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( H- }+ D  G* j1 q8 q3 e
A:cook food in quantities that will be used up within 20 to 30 minutes.
8 r3 e% |5 \) S" C大批量烹煮食物要在20到30分钟内4 K4 \/ X* M# H9 P$ H: l
11.What person has the authority to issue a Health Permit?' A2 `9 _1 s/ r9 P
谁有资格颁发健康证(卫生证)。' o" b/ \; G$ |  t2 |
A:Medical Health Officer.
; Z7 Y8 \% [4 F1 B$ ~( y! b医疗卫生官员。
" W9 g- i& ^5 _. d$ ^12.For what period of time is the health permit valid?5 b& C2 n: y; N
健康证的有效时间是多久?
2 t- H  X' @/ X+ T. Z6 fA:12 months.12个月
9 z0 }1 P7 S6 x5 O7 |13.In the area where food and drink is prepared, the ventilation system must be able to change the air! d" \' a$ _8 |0 t. K2 i
在食物和饮料准备区,通风系统换气的标准时什么+ {8 I+ f- }" Y
A:08 times each hour. 每小时8次. u% L3 _5 q0 @# z: c: W0 w. d
14。The minimum temperature for manual dishwashing in the wash sink is2 S' R# n& t/ j
手工洗碗,洗碗池的水温最低多少度?
+ |9 x6 C0 p# A3 ~$ vA:110 degrees F (43 degrees C). 43度
/ f5 `% G5 d/ }3 j0 a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# N/ T; @0 x( K% ?0 {用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% Z% r/ K- Y) v0 ~
A:180 degrees F (82 degrees C).  82度( \( R+ P0 d& H1 J
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 n3 Q8 t7 `. a4 _# K7 a% Y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 X" @- l' ?% Z- `+ E0 t" SA:en papillote.  法语自己理解
, J) p% W% e( Z1 @+ Z17。Wing or Club is considered a
  z8 C; y, c0 r+ ?翼和CLUB 被看做是一种...7 N; u3 d0 @6 \1 P
A:Bone- In Cut     带骨切# `5 w- K7 G9 M# P% y- f8 I# Y/ b
18。New York is considered a   纽约牛扒被看做是一种0 O$ U1 N' {& R  a* Z
A:Boneless Cut     无骨切6 U6 y; ]$ P7 j& f
19.In general, a court bouillon for freshwater fish will contain
/ H9 v7 K/ f4 D) a  B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; B9 p' g! O  W: {3 u
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 r2 T0 a2 d4 ^( }. z
和做海水鱼同样数量的调味料和香料
7 i  N0 K1 Q8 P* e4 `; W  g20.Anise is very similar in flavor and appearance to
; m* O. p3 b) t  h& \6 r% b3 F$ E# [八角和下面的那种原料有相同的味道0 W' q! t, Y+ v# E6 _- ?3 p
A:fennel  茴香+ w! ?; f. A2 a6 {* W2 P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# P2 X: e" s" h" L5 o
下面那种原料更像大葱且有平面的叶子  n( _3 F; H! p
A LEEKS  似蒜葱 (这边人叫京葱)% z, q: [" Q; o
22.Which of the following cutting shapes refers to a small dice
. c9 X0 ]+ x( b1 I) E下面那种刀切形状指的是很小的粒(末), t6 @0 _, `* Q8 V9 R1 V
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 f8 |! A' N( C5 Y" {5 M, _23.Oil is added to the water for boiling pasta in order to
. r2 X' i4 D# @# i2 y8 C, z向煮沸的pasta (意大利空心粉 )中加油是为了/ ^- d+ t* E# n1 n& W& ?" M
A:prevent the pasta from sticking and to minimize foaming action.
8 c9 T% _6 }7 s, F& C1 U8 y6 {% s$ d防止面条黏合并降低发泡。
9 |2 W* t2 k' E24.Which pasta dish features pine nuts and basil?
; J- Z9 A. Y7 z1 k下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 _) B% [0 y2 a9 t7 z
A:Pesto.一种绿色的意大利面酱
3 R* K; H5 {0 V9 c5 Uhttp://www.tianya.cn/techforum/content/96/563836.shtml
9 q: T+ _" x# ]: r. \8 ]
0 a, ~4 k8 `( {" e4 n7 J) w25.Which of the following is a spring vegetable similar to spinach?+ R$ C: y: k( x7 h! u; b9 b8 N
下列哪项是一个春天的蔬菜类似于菠菜?0 d( z  K! \( R$ ~/ T5 f1 `7 j% u
A:Sorrel. 酢浆草。
6 H, i7 O$ Z8 I0 c, E& k( |/ H( T! Ahttp://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:
) P2 H3 i- Z1 `1 j7 \哪位厨师最早带来高水准浮夸的美食
. O0 F- q' H$ f: M( l8 t/ yAAntonin Carême 人名 安东尼·卡罗美
, S9 D3 a9 D7 s7 P
* e. S& `& d# M+ t* W: y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; f& `9 `( L1 v. N下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 f' N6 F* [, @6 S$ J0 `A:Cast-iron stoves         壁炉
2 {- m% Z( p* C' ]1 M6 rhttp://www.usstove.com/products.php?id=6
! ]' G9 Z2 i5 X$ o
5 r5 J( i5 R' @1 P. m28.The French term used to describe the roundsman, or swing cook, is:
1 v2 P: x; R7 q+ w# [" x法国术语,用来描述roundsman,或摇摆厨师是:
$ S- W; Q2 n, t& k5 Z- eA:Tournant   图尔南  a! M! P+ b3 g1 R' E4 V

9 m4 t! A# R# a* k8 E1 n2 d, |6 h29.Another term for the wine steward is:
  r& J6 @: Z, f- }! {% i0 d2 B葡萄酒侍酒师的另一个术语是:% h+ C; b, X0 Y, t! t/ E2 z% O& K
A: Sommelier 侍酒师
8 F- E! _' ]/ f% r+ r9 {  H. E
' @: Y7 t" X+ A4 u+ y$ q& Y30.Molds, yeasts and fungi are examples of a:% k- J5 q$ ?( z; f
霉菌,酵母菌和真菌是一个神马例子: \7 o$ w4 B/ W5 r2 l
A:Biological hazard 生物危害9 n; T; w& R$ w

* I; v5 c- T% I; v# g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, [; t" L! q: \" t/ l
根据加拿大食品检验局,食品的危险温度区在多少之间:, V; X* ^. y) o/ h" ]
A:40° and 140°F (4–60°C)     4-60度5 i3 c# b, U7 J3 f8 u1 h( o
+ {% B8 ~' p3 w$ |" M  \
32.All bacteria need the following for survival:
' N  c9 L- S5 O9 }7 O# w# k. ]+ H所有细菌生存需要以下哪些内容:
# `) J, f1 k. M5 }+ k4 ]3 W6 gA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 `7 e: V$ |6 w! N
3 V' p; u3 Q5 u( Z( g3 _" S33.Which of the following correctly represent critical control points in a HACCP system?
4 [/ u! _& a7 k; e: q  O以下哪项正确表示了HACCP体系的关键控制点?2 R# q9 E3 v- ]( Q3 M: O. _" U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . A  E! Q6 W' l+ ]% w3 x
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 v  d9 t2 ~  G6 k0 r
" G% k( U& j$ w34.Which of the following is not an example of a carbohydrate?
/ D" c& y8 r+ P: k下列哪一个不是碳水化合物的例子?! @# v2 `3 m2 C3 w: e
A:Essential nutrients 必需的营养物质
5 g, n& p/ d& m* y- v
- p. M& I% Q& M" v* r( H& b35.The process by which a liquid fat is made solid is called:
& E. m. S; R9 H* t7 A1 G8 a' b' u$ `液体脂肪做成固体这个过程叫什么
. k7 z# S1 f; X) b4 fA:Hydrogenation  氢化3 d  W7 _6 D* X: W* h) I4 \
& l* x. [: s& d  Z; C
36.Which of the following is not an example of a fat substitute?6 A1 X( R! v# J  F/ y2 c! E
下列哪项不是脂肪替代品的一个例子: O! E! ~7 c  u) U1 ^
A:Acesulfame K  安赛蜜K表, B. ^. i. M6 c9 M5 {5 u( i
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37.Health Canada requires that a product labelled "fat free" contain:
/ f( m9 ?$ b, ]- D; p$ T加拿大卫生部要求的产品标有“不含脂肪“包括:
$ R1 b( @" z2 kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- \# r' e7 p3 r) W: y0 g
( ]/ X$ ?. e- M
38.Which of the following is not a problem associated with converting recipes?
: {  y+ Z) |, _7 U6 P下列哪项是不相关联的转换配方问题?: K$ D6 B! _, Y" j# H8 \
A:Unit cost 单位成本2 S/ E' J$ y' G" s8 ?/ u% S

( E4 W4 @2 K1 s% R$ d$ @39.The condition or cost of an item as it is purchased from the supplier is called:
2 b  K. L! @: d8 @: K从供应商采购的物品的品质或成本叫什么0 y4 V+ ?0 L, Z' i3 L
A:As-purchased cost 购买的费用& }' a6 P; U; |0 m* Z- k

: E6 S& u$ J! v# w' N40.The amount of stock necessary to cover operating needs between deliveries is known as:
) d2 l+ k; F8 q3 t" T% A在新货到来之前用于日常所求的必要库存量叫什么7 i( U4 ~* ]+ y' A+ J( p
A:Parstock 基本日常最低库存
4 g: G. c$ W8 h' _- i/ m! N- o7 g) U% p4 }3 F; @% f6 {
41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 P- v0 N9 u# h4 w% }) {) b# l下面那个缩写是用来表明正常库存流程?
+ g4 x# e8 m  P9 FA:FIFO=FIRST IN FIRST OUT 先进先出# X2 [! W1 M- j2 \3 V+ y

! |$ X9 a# q, O7 ~) Q9 J42.Which of the following knives is used to turn vegetables?) v7 }& T5 z5 l, ]+ }0 M
下面的那把刀是用来打开蔬菜吗?
5 o; P4 a7 b7 m- G7 u! J# q0 EA:Bird's beak knife   鸟嘴刀) O1 s- E- C% X" T/ S/ h3 z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" u' I4 @0 l3 x: d* b" s# n& S& N( }8 s( m6 p- `# G$ n
43.What is an instant-read thermometer best used for?
5 |2 b3 g5 A' \' _1 J即时读温度计最好用于那方面?
2 T; a, y: ?  ]+ _A:Checking the internal temperature of a roast 检查被考物品的内部温度- C: c% E$ ~- ?6 N) V
, l4 I4 {  [( O! O) B- o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: G$ d) |' c. d2 e& U下列哪些金属材料受热均匀,通常用在铁板而且非常重+ u7 _0 h8 T, a$ U" N
A:Cast iron 铸铁
7 x, j) R  h, O9 s6 w3 Q. O' Z
. y* I. J9 E( {9 R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 L, Z0 @1 z) x, {, G& S哪件装备下面有一个可移动的碗和一个S形叶片?" W/ J* G8 `2 P7 P
A:Food processor 食品加工机
( X+ N; X5 ?# uhttp://www.google.com.hk/search? ... iw=1263&bih=572
9 q- z& {* K& V' ^7 C- V9 l
" Z' G. I$ V2 W9 Z; T4 v46.Which of the following is not a rule for knife safety?
8 b% n' i8 F! V5 C& r下列哪项不是用刀的安全规则?
, M) [; s' b- b$ E8 G7 L$ fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 _% a. i4 n  h& K; c3 W& c+ f" t
, d* D' |# ?6 r7 P; j7 u+ n9 }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" n: V" F$ K( p6 p3 M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 u3 S" h4 F8 F; n7 cA:RondellES 1 j9 E+ V8 m9 E: F; [: R6 |2 `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' B- m, ]) ?6 R" ^: u
6 d& b8 l* `! M1 ^# E; N' t  `
48.Which of the following is a diced cut used to garnish soups?; s; B* c2 x; ?
下列哪项是切成小方块用于汤的装饰?" ]1 W9 u" Q7 x* y% X7 \
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ x+ g( G( m7 J- b2 c4 O. {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 b1 N7 }$ W; o6 X; C1 e% S
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!!——
8 J6 T" {( \; y2 QA:Gaufrette
! g! ~9 `. N0 O9 {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 Y5 c& B4 h9 b0 b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ A: V* @4 o0 r" E' Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 O( Y% j8 ?  S- D9 z) b3 L9 F$ E. |6 V, h7 C1 }
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& t: n, H' |4 F) }/ h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)* z& e3 ^$ Q$ E$ @
A:Cilantro 胡荽叶 香菜
4 F& K5 L; P) G- n1 zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ A+ D, U6 N  m4 @% X$ C
8 N5 w0 t4 x' ]5 R8 w
60.Allspice is made from:5 s& b( F; Y* e! N
多香果,  多香果香料是什么
6 D; w3 M, ?- s5 C2 i9 Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 G% a+ G0 E  ^1 gA:A dried berry 干浆果
6 k: ?, m. q: g6 a4 Q' [! h1 T7 e0 H# u1 b+ y; D4 J8 G# {
61.Which of the following are used to make a sachet d'épices?
# Q- [- B- T8 [下列哪些是用来做香包德épices?
2 `; M5 B6 A$ K8 A( n4 ~http://www.sachetcatering.com/% D1 [. r/ g, ~6 A4 I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 M/ ^0 D. h0 p* x
) y2 i4 B9 Y/ ~& s2 b/ ~# ]
62.Which of the following condiments are not soy based?2 q$ l8 H  Z$ s- Z
下列哪项不是酱油调味品的?
. T3 @, ^0 J! K0 W. N1 ]7 EA:Wasabi 日本辣根3 ~" Q0 T7 J! b' j2 ~9 K

& c! R( v2 X/ Q  D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' Y: _7 q6 o) {& }
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:
* I4 b7 J" P  M( \A:Pasteurization  巴氏杀菌
) s& T5 [) a2 E+ j3 B2 a8 N' D: U( N! K. e( k2 g! e* M1 y
64.Which of the following steps is not the correct procedure for whipping egg whites?
6 d: P5 o4 }) v5 E6 q/ ~下列哪个步骤是不是正确的蛋清搅打程序?
# t8 t8 |5 g) C. Q9 ^) dA:Allow to rest before use. 允许休息后方可使用。
' _! ?1 O% _* b5 |0 A
  x% p- n9 I, z; _5 Y( h8 \% |65.The weight of a large egg is between:一个大鸡蛋重量介于:$ {, \( d- ?) m. ^3 ~0 ~6 \
A:56g and 63g 56克和63克
! T! a& E" f8 U4 B. U( `; H& o1 r  x" j/ W3 W; C! \; E
66.Evaporated milk is a concentrated milk that is produced by removing  D0 Q5 X  a9 {: s4 x( l: d
炼乳是一种浓缩牛奶 是去除什么做的4 d& r- I. y* w9 \  g2 m
A:60% of the water 60%的水
0 y9 n" @- A( S9 I9 C( p* D0 ^
6 I/ r% V0 B1 A; m5 h67.A method of cooking that transfers heat through a liquid or gas is:7 o3 C$ S/ w3 f9 `, {$ X; ^
一种烹饪方法,通过转移液体或气体是:
1 ]+ G3 k% f- e) u- T! V- yA:Convection 对流- G1 p) p% `8 r- v; k. d
/ k" K/ ], I. P6 d* R/ T
68.The cooking of starches is known as  烹调的淀粉被称为" R- I5 J1 `2 B# b$ o
A:Gelatinization 糊化
" z+ i7 `, Z; l; `, @5 D
6 T5 _, H! z1 w- {! N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* g- \: {0 _. I2 u+ _- P
A:Braising 烤( |0 x, ?5 f' f- J
7 N, I" K9 ?) b/ k' 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:
1 N  _) P4 N6 M4 \, k# w+ O! T& IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
1 D6 s- m8 D6 P$ [! r: b6 n
$ {: a8 w9 ]" M* [9 B8 n71.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  j! ^. f8 t+ w) t! s  U
A:Fumet 原汁8 S' k; W3 U1 E

+ b$ y5 H7 E( ^7 R72.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
2 r$ Y! R, F  y& Y7 s$ W, SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& h7 _$ v8 K1 {5 f/ U% q. k1 x$ ?: x4 i7 p" f  p; c
73.Which of the following is a principle not used in stock making?! o5 [2 g0 x% c& M
下列哪一项不是用于制造高汤(低汤)的原则?
: Z+ N1 |6 N( \3 Y7 T0 a# mA:Start the stock in hot water.开始在热水中操作# a; p% @3 u( }# W

3 B3 q8 g4 e+ S+ f+ v74.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. }  s5 v$ J2 E' |7 t( r2 d. Y
A:Remouillage 法语熬汤. O! D; G5 F2 d% A' E  {/ y& j
http://www.haibao.cn/blog/post/176242.htm
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