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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。
$ `$ _# e) M* F8 B8 Y
( C1 m8 `) n7 U4 h# G! ]4 W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。
$ d+ W9 g0 R$ I, Z  n- H! ~3 T9 y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
. W4 P/ e# b$ O( B' ?" a1.Which of the following methods should be used to determine doneness in a New York steak?
( \+ H, N) T) w) y4 Y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)9 V0 J6 ]3 ?: ^( @! v& `, \6 G8 m
A: pressure touch. 压力触摸
- r7 s0 Z* m; V9 m. \& M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; @6 a5 p2 d% ^. v6 l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 ~7 D4 A3 J% c. qA: acid  食用酸* g. m: L% d- G- n, e/ B
3.Vegetables are major sources of which of the following nutrients?3 z7 Q" b/ j/ E9 ^, y2 J' e2 [$ z) V! n
蔬菜中包含的主要营养有哪些% _5 `' d8 B( g6 a5 k6 C& K! J# g
A:vitamins and minerals. 维生素和矿物质。% r! ^( c4 t. i/ B- q# f9 v
4.Cauliflower is commonly served with3 f1 S- ~5 x5 I5 K. v( F
花椰菜(菜花)最常见和那种酱汁搭配3 C" e5 e) L) d# j7 `
A:Mornay sauce. 奶油蛋黄沙司5 J1 }& G5 P; B8 @! r2 I
5.Which combinations of products are found in pie dough?* C) @* ~" F, W
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 \' C: F7 b  A8 }3 P; }2 Q% r
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 F" p# R9 X0 L) \  V6The French term for mussels is 法国语青口(海红)叫什么! Z+ u" J& s5 O0 E( S
A:moules.法语青口,海红+ q, M+ F. [& k$ y* F- |9 |
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 T+ h4 y$ o1 L  K" m; s
A:faintly fishy. 稍微有点似鱼味7 Q# `% h7 d4 I# i9 J1 c" ]# t
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 ~/ W8 R, c4 r7 s# SA:2 days. 2天  J  v" R( v) ]  ~
9.What are the principle ingredients in ratatouille?
9 w) f# d$ H7 I$ x# B炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 s; [2 J3 {5 o7 _- qA:Zucchini, eggplant, green peppers, onions and tomatoes" C2 m) w) W+ i+ _+ [3 h
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ h: I8 b7 Y' g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# ^6 n* n3 l- Z  D5 L$ iA:cook food in quantities that will be used up within 20 to 30 minutes.1 B$ n. K; m+ e1 w& g
大批量烹煮食物要在20到30分钟内
$ h0 ?( _7 s7 n11.What person has the authority to issue a Health Permit?* K7 J% b* Q; a9 t% o
谁有资格颁发健康证(卫生证)。
; f9 v, {2 m0 a; A! [8 kA:Medical Health Officer.! H$ ~# f, ]6 x0 B$ [% T9 p
医疗卫生官员。5 b) k4 j2 Y$ e
12.For what period of time is the health permit valid?5 `. D& L! g% x8 n# ]% o- p# x
健康证的有效时间是多久?
" k( y) k, h- f5 K0 ~  ^A:12 months.12个月
4 e: \- C5 Q. F8 I3 p3 x( G13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 G' Y3 z( P  u8 }: l9 }在食物和饮料准备区,通风系统换气的标准时什么$ y; i  U. H: e" [
A:08 times each hour. 每小时8次
' x* E  Z- w$ T1 M14。The minimum temperature for manual dishwashing in the wash sink is2 k1 `) W! o' {# F. o1 v+ e
手工洗碗,洗碗池的水温最低多少度?6 `& b5 ^/ {, n! M
A:110 degrees F (43 degrees C). 43度
) z5 G7 c, ~. R" p, ~, s9 n15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 M( P0 [7 z' {& V# c) c' r& d9 p
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! B$ e4 K: L, h
A:180 degrees F (82 degrees C).  82度# s, l9 f0 d' l9 G
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  _9 [+ B' o6 s2 y# u& U1 Y2 X
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' a8 W$ q) A& D9 X4 i* [; x6 z
A:en papillote.  法语自己理解& k/ ?, F8 g8 M3 K( X
17。Wing or Club is considered a4 v! N" L! y8 }! d4 a+ j
翼和CLUB 被看做是一种...
0 `% |( s0 Q( p" e! P. GA:Bone- In Cut     带骨切
$ n: J: h) e6 ?2 n6 a" ~9 A, ~18。New York is considered a   纽约牛扒被看做是一种/ R1 @- ~6 g- A8 s
A:Boneless Cut     无骨切
# R( i! \: ~6 M* K2 q  k19.In general, a court bouillon for freshwater fish will contain* B+ Q" m1 s" o5 t, b& U
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
% I0 G# V( M, a! m) oA:the same amount of seasonings and herbs as a bouillon for saltwater fish., I; j/ Q' V, \5 `1 B9 l
和做海水鱼同样数量的调味料和香料
$ Z9 ^% x# M& A6 e2 u0 f8 T- f20.Anise is very similar in flavor and appearance to- [- @7 j- U9 `0 q2 I
八角和下面的那种原料有相同的味道
4 U) N& A- b( v% o6 M: [' gA:fennel  茴香1 h. t2 a+ W% ?0 E2 D' R+ ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) v* |  `1 x! H
下面那种原料更像大葱且有平面的叶子  w1 P# e9 K* H0 x& Q
A LEEKS  似蒜葱 (这边人叫京葱)
  U9 Y  d! q" ?4 A8 `22.Which of the following cutting shapes refers to a small dice
+ |. u; d4 ~% e下面那种刀切形状指的是很小的粒(末)& q, p+ t- s' c$ H: t
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 @9 s) i5 X* }2 l
23.Oil is added to the water for boiling pasta in order to, e$ A! F3 a: C' l; }9 t
向煮沸的pasta (意大利空心粉 )中加油是为了
0 H, ~$ F3 n5 F9 k1 y( G. EA:prevent the pasta from sticking and to minimize foaming action.+ S; s5 g; M" E/ X
防止面条黏合并降低发泡。/ d( ^. F0 F; h6 h8 r6 ~: h( q
24.Which pasta dish features pine nuts and basil?% b; g- A; i& A- H, u
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 z% d, V$ v1 z1 \) }A:Pesto.一种绿色的意大利面酱 8 V! P2 ]5 U/ ?" \$ w% l. f' ^/ j
http://www.tianya.cn/techforum/content/96/563836.shtml9 t6 m! G! C* ~4 T
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25.Which of the following is a spring vegetable similar to spinach?( t! f' l/ _& R  [0 b; e
下列哪项是一个春天的蔬菜类似于菠菜?  v, r9 `2 d: I1 _
A:Sorrel. 酢浆草。; G9 T  B5 H  L& u- j  f1 [- V
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:
  e" S/ y# A) U# s. m7 f哪位厨师最早带来高水准浮夸的美食
& f9 y" w; F2 p% G% MAAntonin Carême 人名 安东尼·卡罗美/ a" r! N; x5 v- J

) r3 q7 K- O1 G/ j1 V2 @7 J) c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( O5 B1 v# y4 O0 m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# H6 p$ t& @. W0 TA:Cast-iron stoves         壁炉
8 K$ {/ s* v3 K7 }8 m# ihttp://www.usstove.com/products.php?id=63 u4 Q+ g9 i% F
* A+ h+ V* y2 _7 `
28.The French term used to describe the roundsman, or swing cook, is:! V# y0 W  E* p
法国术语,用来描述roundsman,或摇摆厨师是:
2 v( g6 c; }' PA:Tournant   图尔南4 B: v( d1 T4 k# V0 s: c
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29.Another term for the wine steward is:
# s% A7 X: n1 n) G7 `2 d9 e9 d葡萄酒侍酒师的另一个术语是:
" F& B6 F- C8 o4 D+ MA: Sommelier 侍酒师
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! Q% W! g1 h) \. P" ^1 k( h30.Molds, yeasts and fungi are examples of a:
) b+ E, X' u) V) V8 Q. y$ p霉菌,酵母菌和真菌是一个神马例子
3 s5 Y5 b0 b" v- ^+ Q9 oA:Biological hazard 生物危害
$ p- |* j: `3 ?+ h9 _
6 l: T9 D9 _5 L5 _) M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 d9 L+ B8 A$ ?0 p% V根据加拿大食品检验局,食品的危险温度区在多少之间:
$ _4 [8 I* q, X- D) QA:40° and 140°F (4–60°C)     4-60度) y: I( R5 @' d0 F
, l2 ^$ \6 n" t; t
32.All bacteria need the following for survival:
* w3 @4 Y+ d# G( r2 t所有细菌生存需要以下哪些内容:3 {, ?/ Z& i+ W* ]7 Z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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8 D/ ^! S5 U/ Y* `# |# N$ }33.Which of the following correctly represent critical control points in a HACCP system?
. M8 b9 D$ ~& K$ a# \以下哪项正确表示了HACCP体系的关键控制点?. P; ?- h# H7 w! z$ O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 v3 ^4 X2 c+ _, S+ ^) {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ @, X( ?8 ~: o' W) z7 v+ V# a3 D34.Which of the following is not an example of a carbohydrate?1 L7 b( u* N/ H1 x
下列哪一个不是碳水化合物的例子?
, \) X$ T" @: U4 q, O) ~: _: b7 k' vA:Essential nutrients 必需的营养物质
0 O* T8 u5 v$ h. x# ]  ^# e# h# O7 O9 a( X( @! R1 g# D4 G: M8 v
35.The process by which a liquid fat is made solid is called:1 C, w8 [4 l- G
液体脂肪做成固体这个过程叫什么4 A0 Q% D4 `! ^* w
A:Hydrogenation  氢化, a( O" m, D: E, y6 z8 I2 f7 t
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36.Which of the following is not an example of a fat substitute?, \5 I3 j5 |+ x  r8 S
下列哪项不是脂肪替代品的一个例子
2 J  a; Z, x  B' o  ?( B( o+ @A:Acesulfame K  安赛蜜K表$ S/ f  P% x/ Z; Z- w
( c* G$ C7 Y. b5 k- _7 a2 |
37.Health Canada requires that a product labelled "fat free" contain:
- \: i& X+ D; q* @, h' E加拿大卫生部要求的产品标有“不含脂肪“包括:
- t' N% O$ x; v( z! l9 W& s" f/ q! A1 wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 h# c' }: S  {: _0 `
8 w6 G  z; C$ q* C0 n! E. q5 h38.Which of the following is not a problem associated with converting recipes?( J; `/ X! c. d* ^* X4 Y- }
下列哪项是不相关联的转换配方问题?, n* r" E: \) T$ _, `% v+ ^
A:Unit cost 单位成本8 z1 i6 d/ [9 ^# ?! q5 B

) g0 n6 \# `, w- [, ?39.The condition or cost of an item as it is purchased from the supplier is called:
0 u# ?( g: h0 E0 o5 v) L; }+ P8 i从供应商采购的物品的品质或成本叫什么
, E7 R  }1 f2 O1 g$ ZA:As-purchased cost 购买的费用0 G& ~  `8 z8 ^0 ~! A7 l
; C. A( ?5 ?* V/ |( d" n
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% L9 R( \. y  L& }9 B% t/ ^4 K5 W在新货到来之前用于日常所求的必要库存量叫什么4 b/ ]  A! S  I, G% g
A:Parstock 基本日常最低库存! @* f) T7 k- m4 z% c+ G3 z! Z% N

' c. g2 d2 ?( ^7 Z1 |41.Which of the following abbreviations is used to describe the proper rotation of stock?& S1 A' ^( h( t
下面那个缩写是用来表明正常库存流程?3 J, ?" r( I$ N' x3 O4 l) r
A:FIFO=FIRST IN FIRST OUT 先进先出0 l- u& Q5 c" `  V- I
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42.Which of the following knives is used to turn vegetables?
- i  w; b0 J3 k; l' z: [下面的那把刀是用来打开蔬菜吗?5 p' H# {% L" N4 z8 ?
A:Bird's beak knife   鸟嘴刀
" @& n" J' w0 t3 e7 ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; U; b4 z2 L* N) B- J! w7 w
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43.What is an instant-read thermometer best used for?5 u# L9 m7 I# ^6 l, L  ]
即时读温度计最好用于那方面?" _  k; Q  v3 `0 X8 U  y
A:Checking the internal temperature of a roast 检查被考物品的内部温度) M( A7 \; H/ \. A+ _

8 L$ B3 {' U2 g2 @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& o' G( A, x+ d& z, s下列哪些金属材料受热均匀,通常用在铁板而且非常重
  H7 I- |0 L+ V3 o2 z0 ?6 G0 @, CA:Cast iron 铸铁
0 O' ?3 v1 _3 i& g  d  I6 e( B6 ?4 E6 a, W0 Q0 R/ N
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 G6 ?% `5 U' }3 e0 r3 S
哪件装备下面有一个可移动的碗和一个S形叶片?
! X5 G. i; n1 h- S- k( |A:Food processor 食品加工机- k" N( ^* L0 P8 d( M, f! h
http://www.google.com.hk/search? ... iw=1263&bih=572
/ z- d9 m, R8 z" }" d# r. \6 H. }9 N) Y2 l/ r( [6 m/ ~
46.Which of the following is not a rule for knife safety?
3 t' R& M9 _' A/ J* V8 T下列哪项不是用刀的安全规则?! g8 j7 t9 j5 k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) N8 e4 B( b: W' P* p

; Q7 p" [* e: Y9 f9 x6 I; e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" t+ V! W) S; }# B* x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# h" ?; l& D$ t3 a4 T/ I
A:RondellES 7 D' D8 _: G9 l) ]. k0 g: W- f4 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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3 Y) q0 d. ?+ k% o; ]8 K48.Which of the following is a diced cut used to garnish soups?
& k. z1 L: i  r1 v0 g5 c1 u$ ?5 e下列哪项是切成小方块用于汤的装饰?, N8 m) L" A% K" J+ D6 w
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# Y! B# _6 U; G: F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 S( q6 w/ E* g# H4 R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!!——
& u' i6 u" G0 L2 EA:Gaufrette 1 \- C& N& r/ }0 Q4 w4 p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ t! K: Z' M9 f1 X. wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% ^. z4 ?3 Q3 L7 i0 i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- F* Y# W/ ]+ R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. ^' p) o% ^; V8 \
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)1 e$ Z5 a( ]. _/ W
A:Cilantro 胡荽叶 香菜6 {; O. K) K6 s7 `9 k# Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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1 g1 D' d: ^2 E' }4 t60.Allspice is made from:
, a( S" M1 M" L' w0 l. E) i/ l9 L% B 多香果,  多香果香料是什么# @& H. Y% _: j# V* `( U4 h, ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 T3 |4 q' S* S. SA:A dried berry 干浆果
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$ {8 @: N- v) I61.Which of the following are used to make a sachet d'épices?4 c4 P9 r3 X; k' j2 s* K% F
下列哪些是用来做香包德épices?
; ^' d. ~. e2 a! t6 W2 ahttp://www.sachetcatering.com/
' R3 G) P0 x: @4 R/ `0 N5 EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( a+ y+ `7 s; j7 |* z" j5 F

, Z" X. S% g% S# |" C6 c' G62.Which of the following condiments are not soy based?
2 E( I" A& Q( |, ~1 V下列哪项不是酱油调味品的?- L" Y' Q6 S: a8 R: @! y$ t/ y
A:Wasabi 日本辣根
( \2 d$ ]( _) ~) E! Z
- ^) t  ?( p7 [3 S+ N; t( H6 ]6 }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) U9 r2 t* q8 T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:
6 {# l4 p! m* b% Q  i& v3 RA:Pasteurization  巴氏杀菌# b- x/ l( P+ y; i+ f4 m  }; \) ^1 [

; I" q9 O8 ]; f% R7 B64.Which of the following steps is not the correct procedure for whipping egg whites?
! j9 g  B* W, ]下列哪个步骤是不是正确的蛋清搅打程序?
% l  s3 B  R& D; M0 `" sA:Allow to rest before use. 允许休息后方可使用。! I7 D3 j8 B7 v/ H8 Y  {1 {
; e8 D. Y: W$ C. D! c
65.The weight of a large egg is between:一个大鸡蛋重量介于:
: z/ x, w+ n! a) E  r" jA:56g and 63g 56克和63克
5 K  w) c: z- e- a3 M, e& K) E6 E6 j+ R1 ^3 N' |
66.Evaporated milk is a concentrated milk that is produced by removing
% U7 p# G  C0 g4 M9 q" [8 d, @6 `炼乳是一种浓缩牛奶 是去除什么做的9 @. v5 B, F' ^& v/ i
A:60% of the water 60%的水
: P' D  m5 \! @. o8 p. Y+ Y7 N8 z( k" ~) {/ B' X
67.A method of cooking that transfers heat through a liquid or gas is:
5 c$ X; g% n! a1 K/ Z+ G  `一种烹饪方法,通过转移液体或气体是:) Q: j! u+ }3 h( \8 O* q9 D
A:Convection 对流; k9 ~. E. r; T% {. _; q- z

- {& Q' S3 I1 t. {68.The cooking of starches is known as  烹调的淀粉被称为: {- K8 @( @2 N8 d
A:Gelatinization 糊化
/ b7 a' s/ B  R# V1 F# f
! a4 O, b' m7 {7 P1 j69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 \& [3 |6 ~3 O0 y$ U
A:Braising 烤+ n' l0 g2 m4 N8 Y0 _, K6 n6 Q
5 L$ B" ~  e3 K6 J
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:" s( z0 q1 u( H" N6 o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& [" @- f  \  @: y; F& j$ w5 }

) I; V8 y  V$ d! o71.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 k* h' o' G" V& K5 w# H
A:Fumet 原汁- F! b( }+ D% |& U' b* X4 f

/ Q3 j" f  R. ~! ]+ r" C/ Y' `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
; x' Z2 r$ V  F" u/ RA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( _. B. \" O/ e' {6 \. ^. c9 \: x
& X1 V& e. d( ^# @6 D5 M7 A
73.Which of the following is a principle not used in stock making?
* h6 d/ c, B- C3 S$ C# w' g下列哪一项不是用于制造高汤(低汤)的原则?7 h1 r& f" `8 I2 I+ |6 B# z
A:Start the stock in hot water.开始在热水中操作0 f9 f  w0 i( w, @, h

7 \, w: k0 a" k) p  w% q/ p74.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- g5 C2 ^& R) o' J# h
A:Remouillage 法语熬汤7 l/ R, W3 M' w- }- R+ q" C
http://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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