埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8123|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
7 z1 ~! a! i) Q" R# W' D4 H6 \3 m
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。
; C  R& A# [. _) X- }* a8 N. G另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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0 m& V7 Y  y* S# g) H' |$ V* y% ]
1.Which of the following methods should be used to determine doneness in a New York steak?5 |  K# X) O8 |/ p
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)
* n) S" r% U7 ?# L; k: H; xA: pressure touch. 压力触摸
" o$ S8 I( \, P9 q  z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 L" t: q7 P0 b- h" V- G: j$ p$ t
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- Y  n# |2 X( n0 g
A: acid  食用酸
: t+ i3 z8 j/ O; S% A3.Vegetables are major sources of which of the following nutrients?
/ m  w- ~2 j: o$ b7 C' k, u蔬菜中包含的主要营养有哪些4 _- w! w& T: Y7 F. [8 V0 o
A:vitamins and minerals. 维生素和矿物质。
7 U/ e; c& ]/ ]; w4.Cauliflower is commonly served with
: q+ |1 `+ V; f! \花椰菜(菜花)最常见和那种酱汁搭配
; l6 X7 h8 W, x; mA:Mornay sauce. 奶油蛋黄沙司
$ }( k* n* H% t* A, u' f5.Which combinations of products are found in pie dough?0 _1 f% [' X, s" [, f: v- C
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 {, O5 t  [8 _8 q1 f/ a+ E+ H8 c4 v
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  L! z8 F9 j! a) R6The French term for mussels is 法国语青口(海红)叫什么
8 j6 I: x8 z# Z) v" Q4 I1 j! L* W3 sA:moules.法语青口,海红
% @' K7 I& v& R- T+ |7 `2 g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& {0 s8 t' v# U; N! m5 W. U
A:faintly fishy. 稍微有点似鱼味
# B- l$ a/ M, Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 t3 h! X  E3 b) a
A:2 days. 2天
) q% a$ {) G! p4 L5 S6 s3 t9.What are the principle ingredients in ratatouille? ( X0 b* z7 v4 Z& _/ F' G" \. G
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) F- T0 z' [5 u2 M! N- Q3 ^
A:Zucchini, eggplant, green peppers, onions and tomatoes
' z4 X( r7 r$ \; ~! J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! f8 G2 Q2 ?- j9 C0 j! M* ^( i2 c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 r5 q, M- \# A% XA:cook food in quantities that will be used up within 20 to 30 minutes.( {. S# o( z, @% c3 h
大批量烹煮食物要在20到30分钟内
( J+ u, ?( O! k) V% e* g11.What person has the authority to issue a Health Permit?- n$ e3 h- _$ U9 {& U
谁有资格颁发健康证(卫生证)。" }# u' {  j; _! o& O" O
A:Medical Health Officer.
! d3 H' a9 Z, m: X) d医疗卫生官员。* K3 l5 x" R; w' n! L, O8 A; f; w4 @
12.For what period of time is the health permit valid?0 _/ n8 M0 M' {8 }
健康证的有效时间是多久?; [# p- e& S: b4 {  R2 S
A:12 months.12个月
, n3 _, ~6 |# ~) @13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 Y2 x# k% ^/ U! y
在食物和饮料准备区,通风系统换气的标准时什么7 H7 n  q# F* B/ `
A:08 times each hour. 每小时8次
! \+ ~( L( e! w" y# {14。The minimum temperature for manual dishwashing in the wash sink is
( p! \* s7 d4 `% Z手工洗碗,洗碗池的水温最低多少度?" M) Z6 l6 z% w  L! M
A:110 degrees F (43 degrees C). 43度/ ]+ E7 l7 V* T" |- z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; P; }. c( c! ?( q& ?
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 O- [9 M( \( z5 ZA:180 degrees F (82 degrees C).  82度
' I: [2 ^1 L8 b3 M5 K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% M  L8 G8 S! w; q$ M2 J
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# E# D1 e% ]0 s' m6 `, @
A:en papillote.  法语自己理解
+ D4 `: h7 y  |! r. A* I17。Wing or Club is considered a
6 |7 m' Q- I- v0 m4 \, ~/ T* u翼和CLUB 被看做是一种...7 Q) g  F/ K' ~, Q+ \$ q6 U/ o/ R
A:Bone- In Cut     带骨切5 B* b1 E  F$ D% S
18。New York is considered a   纽约牛扒被看做是一种' u7 ~) ^2 o9 A/ m; W( n, M
A:Boneless Cut     无骨切
' H" }  J, C+ `6 I( A# X+ n19.In general, a court bouillon for freshwater fish will contain0 P3 v  }9 t" h$ P2 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( q9 ^+ Q6 f5 S/ Y, S% T. J1 C
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& }/ E. B( q% z7 y7 J. {* b和做海水鱼同样数量的调味料和香料0 i2 y" E3 \3 D1 x
20.Anise is very similar in flavor and appearance to- S& Z0 z- z0 x# D2 m6 E
八角和下面的那种原料有相同的味道
2 F* u& N: B5 X+ ~( ^8 q, ?A:fennel  茴香0 {7 g4 v( S: Z; Q# w# _9 d& T
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: G$ m& d, z, b下面那种原料更像大葱且有平面的叶子
" G* P$ _( S" r& L" J: S6 |A LEEKS  似蒜葱 (这边人叫京葱)! Z* t/ f- X7 n1 V' r( D4 |8 ]' N) O
22.Which of the following cutting shapes refers to a small dice! f0 t1 Q; o/ \8 ^8 ~7 f" G7 ^
下面那种刀切形状指的是很小的粒(末)
) p( \2 k- l& }6 Q( ^" g5 x1 G; m, ZA:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 p0 _4 ]5 J5 u
23.Oil is added to the water for boiling pasta in order to. F( e# X9 I  \2 e- ?7 }, @2 ?
向煮沸的pasta (意大利空心粉 )中加油是为了! |4 H6 I' ]. N: ^/ G% }
A:prevent the pasta from sticking and to minimize foaming action.$ x' @0 z# S+ Z% t& d$ i. W8 F
防止面条黏合并降低发泡。% ?* C: R$ R5 g' {' i# u
24.Which pasta dish features pine nuts and basil?
! K. O/ W) O! t0 a0 U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" e9 f/ z1 w5 Q' l
A:Pesto.一种绿色的意大利面酱 . p4 h+ `# I; ?5 h
http://www.tianya.cn/techforum/content/96/563836.shtml5 {$ T2 a! {$ P/ L2 {

( J& D  t6 {5 m, b25.Which of the following is a spring vegetable similar to spinach?% d' O. A0 j7 {) [
下列哪项是一个春天的蔬菜类似于菠菜?
( I$ X$ H# t' o  W, }6 D5 @A:Sorrel. 酢浆草。" x/ O/ @- j$ m# ?
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:% h2 Y7 ?3 M% ?, y1 f9 {
哪位厨师最早带来高水准浮夸的美食
* b2 X0 }0 T. g9 wAAntonin Carême 人名 安东尼·卡罗美
& O9 h6 t8 O$ c1 G4 T# B+ {& Z/ {% ^- H  m2 K# x, |; U. i$ [
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ Z& H" c. N: N& C. v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& ]% w1 B8 b
A:Cast-iron stoves         壁炉
! I$ Q) Q$ `& c2 @% x7 @& Qhttp://www.usstove.com/products.php?id=63 c( @9 o; Q- q9 r

3 z2 e' a. B# B2 v( Q$ ?28.The French term used to describe the roundsman, or swing cook, is:# S5 C. ^8 J$ V: b
法国术语,用来描述roundsman,或摇摆厨师是:, h7 I" S6 [2 I* |* p7 d
A:Tournant   图尔南9 w) ^$ w- {; _3 D

7 I8 k) g/ G" x- `- ?0 q! I29.Another term for the wine steward is:
% J0 q3 q$ H+ D% r, j! Q葡萄酒侍酒师的另一个术语是:
% |- z8 D! }3 ?- k* A+ l+ qA: Sommelier 侍酒师! o4 O4 f! z' ^2 @/ b" ?  o. Z
7 R# \2 n2 J* U. J7 c
30.Molds, yeasts and fungi are examples of a:% f5 r) {. Z1 g& @
霉菌,酵母菌和真菌是一个神马例子7 w5 B! J8 ]0 t/ a* o1 i6 P
A:Biological hazard 生物危害
- v2 W/ S7 B+ l) ?
+ ^7 E1 u7 R/ Y2 z" @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 w. y  _; E- F& k$ N/ [
根据加拿大食品检验局,食品的危险温度区在多少之间:; @2 g4 q! r; \
A:40° and 140°F (4–60°C)     4-60度' P$ F; y! g8 @9 m/ X- _6 q# m1 @
) L' z0 W6 Z9 U: @
32.All bacteria need the following for survival:
2 \* M4 A, I& ?- J2 K, X所有细菌生存需要以下哪些内容:; k, s5 k* X& ]3 s( F
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 @( K/ I7 p$ w, o2 g4 |9 k4 C
5 N4 V0 C% A; O8 x: ]0 A33.Which of the following correctly represent critical control points in a HACCP system?& M% c1 e: v8 [) I) d: D
以下哪项正确表示了HACCP体系的关键控制点?. `) w3 {3 w" Y8 M8 Z6 g+ C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 f- D! \9 g5 h% b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ w% y! k. o, ]4 ]7 f5 J  {
7 ]* B# ^. p3 ~% l  `. F& s( E. `34.Which of the following is not an example of a carbohydrate?( Z# e( h' t" I: |$ ]0 ]3 k7 g
下列哪一个不是碳水化合物的例子?
2 F! H) A/ J& ^- n; y' [0 pA:Essential nutrients 必需的营养物质! _* i+ D" t+ d
3 ]5 ?$ w0 h8 G$ ?
35.The process by which a liquid fat is made solid is called:
/ G$ d$ H6 z$ u, g. G4 @液体脂肪做成固体这个过程叫什么
4 @2 v0 y' x% |/ C3 TA:Hydrogenation  氢化
2 ^8 s2 ]5 F! Z/ H& J1 O2 \" o/ o3 d) t; _2 u( f  }0 N" h* ^% T
36.Which of the following is not an example of a fat substitute?
( W' u' j7 y% S0 J  ?9 l8 I下列哪项不是脂肪替代品的一个例子
- }, V9 m6 q, D. S. f* w' a6 bA:Acesulfame K  安赛蜜K表# U! h* S  g4 f- ]

0 X. d& O  J2 q2 b: T4 D" O* T37.Health Canada requires that a product labelled "fat free" contain:1 K' Y% o+ g  q8 g7 w
加拿大卫生部要求的产品标有“不含脂肪“包括:
# G$ b" a+ L0 `5 T, NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! ~$ D7 c9 S+ r+ ^( w
- I; ~/ ~. g6 n38.Which of the following is not a problem associated with converting recipes?
* J3 y  ~( B. Z: d  ^) d下列哪项是不相关联的转换配方问题?5 G. j: _  O0 U# |
A:Unit cost 单位成本
8 L$ H$ r% s6 M! E8 n2 V% B! C) ]' n& t1 O) |) [
39.The condition or cost of an item as it is purchased from the supplier is called:5 a2 U+ U1 w' T
从供应商采购的物品的品质或成本叫什么! W5 `* O6 \' w' |8 G: u8 }9 u
A:As-purchased cost 购买的费用  f! S$ s/ D( d9 i5 j6 m( p

( Y, R- G2 u+ \. I7 W40.The amount of stock necessary to cover operating needs between deliveries is known as:7 G- F# ^7 J6 V
在新货到来之前用于日常所求的必要库存量叫什么
0 a$ w" V* K* }$ V5 I0 `- L4 T5 VA:Parstock 基本日常最低库存
8 ^' e) O8 U: X$ K( V1 y5 s9 [7 `6 v" u7 m( i" R7 n3 \
41.Which of the following abbreviations is used to describe the proper rotation of stock?
" R( z! j/ h9 e* K/ z下面那个缩写是用来表明正常库存流程?
2 [# j+ b* o) `2 X( `. `A:FIFO=FIRST IN FIRST OUT 先进先出9 R( T" \& l  X
/ h: {. G- {7 n+ D8 R7 l% t! J
42.Which of the following knives is used to turn vegetables?
7 ?) L! I1 T2 V: R下面的那把刀是用来打开蔬菜吗?2 E2 v) M) ^! [( W
A:Bird's beak knife   鸟嘴刀
) n5 }# H0 \. S/ M% T. L) nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 |7 J3 d0 n& i3 M/ J) d2 ^' v
8 p; i0 o" u7 a% J' y3 I% `( a( c
43.What is an instant-read thermometer best used for?& G4 g' L2 \% c' _) L
即时读温度计最好用于那方面?
. S) q- |5 V, [0 Y6 HA:Checking the internal temperature of a roast 检查被考物品的内部温度
# t3 H7 N2 q/ r
" A# m9 e5 P7 L# B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 S3 L6 _  G8 F/ X3 {4 u
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 H1 _8 G& r% p! G: o0 Q5 W1 T0 i
A:Cast iron 铸铁
  w/ R( W4 n5 [6 F9 ]
( P2 p! H& J. T" H, E4 z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 ]! F/ D0 ~. c7 p
哪件装备下面有一个可移动的碗和一个S形叶片?
2 }) C* T) M- _! Z2 L2 eA:Food processor 食品加工机+ |! X' u% Q9 k) M. p$ X
http://www.google.com.hk/search? ... iw=1263&bih=572
" `  M" p" h5 N' I- I' X# R' G! ]
46.Which of the following is not a rule for knife safety?
6 L$ v" a4 o, n) O下列哪项不是用刀的安全规则?4 d9 ?* `5 O, |0 }3 K' b( }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# M$ x" V, z! ^( L# Z" L0 v8 k

% g6 R8 Q1 Z* D* D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; f" _. [" _6 f( W) p9 n/ A, y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ k- z( z  \1 T7 E2 G1 q' V. IA:RondellES
1 C# z% G2 n$ ^8 d  V: Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% A8 e5 u8 Z+ K" }( A

% s& y1 B1 b2 h- n48.Which of the following is a diced cut used to garnish soups?, R8 h0 f4 d  L! E. G$ N) L9 {; F
下列哪项是切成小方块用于汤的装饰?5 L( |- `- q2 X* q* v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 C+ C6 d5 o! o$ }! O+ p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% I7 c/ o# _; o# z
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 }" u& r% jA:Gaufrette
1 T& n( E$ L  Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  a8 S. J! {. w9 U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 }6 l! U( ~' C0 S# F& Z8 Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; d* u4 G, O+ _3 ^. _8 a
0 D  T2 w4 d& S2 j. G- a) g% p6 v3 P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ E5 P- {% I. [, ]0 m% G) 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)
/ d9 N5 @" f9 NA:Cilantro 胡荽叶 香菜+ Y9 J1 W! ]4 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! X9 N  }% u- A, P0 C, P" @3 E

. q4 _$ Z% C+ d9 c; |, u* C$ h60.Allspice is made from:+ c; e% T$ r6 O. \4 y
多香果,  多香果香料是什么
! g: U$ g! l8 s7 |% {5 ?$ |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& l) B( k2 G# ~. [
A:A dried berry 干浆果5 y" P; p' I& n3 y5 p/ M3 t  f6 o" ^+ W% N

. k& F) e; @- U8 o61.Which of the following are used to make a sachet d'épices?
- {1 e4 }" P9 F1 G下列哪些是用来做香包德épices?  Y8 K8 `1 n( o9 x. X7 A
http://www.sachetcatering.com/6 ]0 k8 L# O- I  S2 Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( B3 ^3 ~8 L- S" U
3 d" O; ~/ c1 ~+ a+ U# k6 y62.Which of the following condiments are not soy based?
2 E( I' q+ ~: j下列哪项不是酱油调味品的?8 K" ?: L9 _3 a/ ]; ~$ _3 s9 c' u
A:Wasabi 日本辣根! _7 x& C, b# Y( R

$ b. |- |: A- k! L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. ?* Y* E) ^* h* t% S7 M0 x. T; M
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:2 J0 k. h- K6 b% M9 ?; g/ e+ s
A:Pasteurization  巴氏杀菌7 B# I  _7 s. F/ n( n

+ W- j: s- Q  T! {5 c- B64.Which of the following steps is not the correct procedure for whipping egg whites?
3 F/ m. f- n! n3 [1 B下列哪个步骤是不是正确的蛋清搅打程序?
0 ^, F& w, }2 h) T" D& lA:Allow to rest before use. 允许休息后方可使用。
  r9 Z' e* n8 l; ?' ]" k# [- q2 ~" l. m- V
65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 S* B5 v: e7 H7 A# {A:56g and 63g 56克和63克
  T, o7 v* E# w  `+ @& X; B( n2 d+ X0 b& G- x- |% A' O4 }8 f% e
66.Evaporated milk is a concentrated milk that is produced by removing& y+ ?5 }" _# D4 u5 \. f- y
炼乳是一种浓缩牛奶 是去除什么做的& N7 `" E+ W0 \1 l! [; W0 [
A:60% of the water 60%的水
, s0 \& D7 G+ u* V: j7 x9 P4 {3 i2 r6 U' r- l) r* F" z
67.A method of cooking that transfers heat through a liquid or gas is:* L& c) h5 i+ s  n& {# u; W/ U
一种烹饪方法,通过转移液体或气体是:
& L. \% d! J% V6 j. N8 ~* A& lA:Convection 对流8 g- P% f0 S. V/ f3 z3 t4 Q
$ x) {4 L4 |# }6 y* i
68.The cooking of starches is known as  烹调的淀粉被称为
" l' M& A* f( Z$ WA:Gelatinization 糊化
" s, l+ P8 ?: G7 N2 {2 D
2 ?- @9 _4 J, x& n  p0 W- ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. b' r- s. L4 m/ Y3 [, M5 ?
A:Braising 烤" `' q# [, ]6 q4 i$ R% X
3 r* }( X. `5 ]
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:! }: f1 u/ J/ s, d; l6 a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# s: d' ?8 E# B7 m. N
; X' V+ H; ~( `9 b$ i
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
9 @5 i0 A) N3 L# vA:Fumet 原汁, S) U" p# p8 U5 W

0 \$ L4 Z# _& J72.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, ]. U9 i4 V- S! D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% V8 M* L5 @2 _2 H# Y% q# O, j* _
' W7 e! h2 F! O$ a
73.Which of the following is a principle not used in stock making?2 h, D. @# W* l  u+ }7 p' i
下列哪一项不是用于制造高汤(低汤)的原则?
! ~) z1 C4 C- |A:Start the stock in hot water.开始在热水中操作9 @% [# Q8 j( @! k* Q, t! m

+ }0 t% @) w+ J7 J74.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" |- R5 |( V# I7 L+ D5 l8 h" ~5 j
A:Remouillage 法语熬汤
" }# }' D$ U/ `( t3 q5 c$ ]http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-12-7 20:29 , Processed in 0.162482 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表