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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。6 N2 Y$ j7 ?/ y" \: V0 w  ~
& Z( T- f0 u% L$ 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。' K! W+ [! e5 J2 u1 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
理袁律师事务所
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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' |- R& Y% N2 K) z
1.Which of the following methods should be used to determine doneness in a New York steak?. @) A$ Y7 J8 q5 K0 G& f
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)
1 @; w) s6 T5 g  x$ L3 `; ^A: pressure touch. 压力触摸
- p, o/ w0 l0 P0 t4 J) n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  M2 I! [# Y0 k5 q1 f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3 A5 ~- H1 D7 N% q  F* n# q5 n
A: acid  食用酸
& r$ z- ]" s- D9 e0 o- y: S& i3.Vegetables are major sources of which of the following nutrients?+ y% o. H% ]( `2 C( ~5 H0 w. a
蔬菜中包含的主要营养有哪些) M* |% A+ }  _" x
A:vitamins and minerals. 维生素和矿物质。
0 N- i7 m, U, R- |/ E4.Cauliflower is commonly served with
0 W3 K1 l% u7 u0 z花椰菜(菜花)最常见和那种酱汁搭配- t6 a, M" T3 K: R
A:Mornay sauce. 奶油蛋黄沙司) {- h, B/ Y' ], O# R" b/ C) F
5.Which combinations of products are found in pie dough?
/ ]* A/ t1 {0 Y) e下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- m7 j  p5 H. R$ y! y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 j/ l4 _( c$ v6 w
6The French term for mussels is 法国语青口(海红)叫什么
1 C) L  j% Q$ l& S- A3 ?/ vA:moules.法语青口,海红; h- }, }) H5 b8 t- k) L) n% m- u
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% m$ H, f- s0 @* XA:faintly fishy. 稍微有点似鱼味! Q% q( I  t- c6 K/ j2 g: Q& w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: {3 x/ l0 S; F2 N8 ^, G5 [% _; W
A:2 days. 2天
' U" d- t2 k( C& j! c0 V8 ^) j* B2 ?9.What are the principle ingredients in ratatouille?
# @: `1 ?" `  y( m. V7 ]1 y7 h) r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( O/ R# ^2 ], i3 X1 l- h' _$ u+ d
A:Zucchini, eggplant, green peppers, onions and tomatoes
5 c4 k* u  L: n) @% t8 `西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 @2 [2 b# \8 F- s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 N, B( [: U" G0 d6 s# g/ n/ EA:cook food in quantities that will be used up within 20 to 30 minutes., t2 ^4 [3 o* ?1 s/ h
大批量烹煮食物要在20到30分钟内6 g( \! ?' W, J' }' [/ M
11.What person has the authority to issue a Health Permit?. v1 z0 b" {; K3 g6 B+ @
谁有资格颁发健康证(卫生证)。
: b, X# r( \) Q! e6 mA:Medical Health Officer.
: L# @) `$ d0 {6 g3 z8 o医疗卫生官员。
$ n* b! G# W( t$ d4 r. A) O# _. n1 F12.For what period of time is the health permit valid?
. h8 K2 V! J2 g5 g* R3 L  E7 B' N- M健康证的有效时间是多久?
% g  n; \9 q# w* QA:12 months.12个月& O( ?( t; H' c8 y& _
13.In the area where food and drink is prepared, the ventilation system must be able to change the air) O& s, \: a( i0 e- e
在食物和饮料准备区,通风系统换气的标准时什么
$ b- V+ @- x$ cA:08 times each hour. 每小时8次
% n( W& r% [5 M0 k14。The minimum temperature for manual dishwashing in the wash sink is
) k  w: z* I8 F0 D) u手工洗碗,洗碗池的水温最低多少度?
* Q/ o5 s" H. IA:110 degrees F (43 degrees C). 43度
3 C: x8 ?+ h2 a0 Z( U15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& O* U5 t; I! _5 x1 e* R2 I用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& V7 O/ n. m. ?. KA:180 degrees F (82 degrees C).  82度
: s4 ^& e% t6 V: B" \; c- i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* d- k5 s. Y6 I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( M* P& x- `+ r) P! Q
A:en papillote.  法语自己理解. z. M" }9 e8 a4 w1 ?4 R$ D
17。Wing or Club is considered a
: f- J: g0 E0 R6 _" j4 `( ?# p翼和CLUB 被看做是一种...6 b, e+ O& M7 `$ m; [& G4 ^  Z/ l
A:Bone- In Cut     带骨切
7 m9 N- C+ v5 W% H$ ^4 k& W18。New York is considered a   纽约牛扒被看做是一种* G8 F/ \7 D) F
A:Boneless Cut     无骨切- b4 T/ j8 t5 H% l/ o+ P
19.In general, a court bouillon for freshwater fish will contain
$ S) _: Y7 `- e$ E% V, ?# h/ [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( F; Z0 D3 Z$ n2 W# Y1 j
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% g* ^) s- C& m+ I. n3 X
和做海水鱼同样数量的调味料和香料
; R3 K" P0 C0 L* r20.Anise is very similar in flavor and appearance to
2 ^. j: N7 a, k' v+ v八角和下面的那种原料有相同的味道8 C" F& s, F- Z/ \: t* S, b
A:fennel  茴香
8 r9 g: G0 j; f/ U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 u" F1 N- v3 t6 r: f
下面那种原料更像大葱且有平面的叶子
+ V- ~. V7 s5 F: u& N6 mA LEEKS  似蒜葱 (这边人叫京葱)
5 `% P* A3 A5 h7 ^, r- i8 u0 o22.Which of the following cutting shapes refers to a small dice* J( P* U  l+ [" _1 j+ n! d+ i& N
下面那种刀切形状指的是很小的粒(末)
: v. R/ E/ e# z; r7 S* v8 S2 EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 h9 ^7 D$ g0 l23.Oil is added to the water for boiling pasta in order to) m  ]" T% i6 |$ l! t- u3 f* a2 B' I
向煮沸的pasta (意大利空心粉 )中加油是为了- N0 D! A" x) C( P+ c9 H) @! c* Z
A:prevent the pasta from sticking and to minimize foaming action.
" V$ {/ B! H* E+ e防止面条黏合并降低发泡。, _4 z3 G7 o7 O% g$ @, `
24.Which pasta dish features pine nuts and basil?3 m0 Q- M9 z4 @( B1 d/ ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 c" `% O0 w3 ^+ w  m7 X
A:Pesto.一种绿色的意大利面酱 ! K) M. S3 d% ^) p
http://www.tianya.cn/techforum/content/96/563836.shtml
5 e% Y  D* U3 \
5 {2 i8 c- z' h. X0 V% ], w25.Which of the following is a spring vegetable similar to spinach?
" {4 o* b4 u* h6 m- T下列哪项是一个春天的蔬菜类似于菠菜?3 z' o- z! A  k( M
A:Sorrel. 酢浆草。
) k, V0 V* s3 k9 Mhttp://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:9 W; Y) u) R; s8 r- P: z% W
哪位厨师最早带来高水准浮夸的美食
1 z' l5 U, w7 f1 U! ]8 HAAntonin Carême 人名 安东尼·卡罗美
" L" j, Z5 Z, j( A0 I& R- K3 u' k! w6 L! ^+ e
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) e( m" u# x7 k下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ E1 c/ o( T; _# U/ V/ O
A:Cast-iron stoves         壁炉9 u4 h1 Q/ v+ f  n( M6 V
http://www.usstove.com/products.php?id=6
' q( J1 B) g# w% x+ m- i  `% H+ N* ]) b2 u5 o4 }
28.The French term used to describe the roundsman, or swing cook, is:, [8 U  M! E+ c% k6 A+ V- p
法国术语,用来描述roundsman,或摇摆厨师是:
. z+ m/ i& B8 Z( p% h5 SA:Tournant   图尔南5 Q  N2 F  `6 |: N0 w

% F% g8 J# l+ [  X9 C0 {" i29.Another term for the wine steward is:
( @: n6 {! P+ i葡萄酒侍酒师的另一个术语是:! {8 l3 P  Q1 e5 N) Q+ O
A: Sommelier 侍酒师) k  j4 i3 V3 [; S; {2 |/ T. ]

! n8 V5 d$ e8 I. {0 l3 w& ?30.Molds, yeasts and fungi are examples of a:
9 ~+ L  U, Z: t' o# I霉菌,酵母菌和真菌是一个神马例子6 O' e+ w5 c! t; ?4 \* e
A:Biological hazard 生物危害3 C  T1 r3 |2 P) Y7 e( ~
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- Z& F# A- |2 y9 P7 \# r根据加拿大食品检验局,食品的危险温度区在多少之间:8 c; z/ |5 a/ }3 N; N; P
A:40° and 140°F (4–60°C)     4-60度
9 I" s7 E/ ~/ l
1 j6 a3 l6 n$ W  C3 a4 ]32.All bacteria need the following for survival:9 z1 b5 \$ \# u8 r. s
所有细菌生存需要以下哪些内容:
' b5 o; l& r8 yA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ j7 l3 q% q7 f+ U
8 m6 V, y, I/ @6 w) l33.Which of the following correctly represent critical control points in a HACCP system?5 n- G; F4 ]9 y7 M
以下哪项正确表示了HACCP体系的关键控制点?
3 [' _0 S6 r1 ^" L  Q1 G( p% xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 ~8 W( `9 U7 H' j; m* s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 {2 @7 [! {9 I' \+ Z$ R+ T8 T
5 T  X) _/ M3 F- `5 c
34.Which of the following is not an example of a carbohydrate?/ ^5 K: g# e3 t/ {: m& O' V7 k% {
下列哪一个不是碳水化合物的例子?0 U# n2 M4 [3 A
A:Essential nutrients 必需的营养物质
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+ W- [4 `! x3 R2 E9 C35.The process by which a liquid fat is made solid is called:  Q; Q4 u1 l2 c$ \% w/ i0 z
液体脂肪做成固体这个过程叫什么
5 x# B5 v0 Q9 c% S/ CA:Hydrogenation  氢化- B) e3 C' S" V0 p$ a

% }3 t, I. b% L; l6 d36.Which of the following is not an example of a fat substitute?
! ]/ r+ [. b' F  a- p$ H下列哪项不是脂肪替代品的一个例子
3 S9 h# s2 }8 DA:Acesulfame K  安赛蜜K表7 f& Y# U. j. Q' [. ]+ F5 {
( w! r7 n2 P3 D+ J( N8 u! y
37.Health Canada requires that a product labelled "fat free" contain:( Z' n! e! Y  L7 l* U: i$ N
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 C  T0 H+ @& ^% qA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# C1 O- O9 _* M6 [

% y/ g, b/ e- g- ^4 h1 Z9 q38.Which of the following is not a problem associated with converting recipes?" N' b' e' K! L) E; x& z9 V
下列哪项是不相关联的转换配方问题?! v) @3 Z, O: R! m- R
A:Unit cost 单位成本, U( Z$ L, r1 O8 B" c

2 F8 e! s( U* b! p  D39.The condition or cost of an item as it is purchased from the supplier is called:) @4 Z9 T" I7 y  B% ^% [" D( u
从供应商采购的物品的品质或成本叫什么
/ g0 W  L. o5 K* q" cA:As-purchased cost 购买的费用
- o/ g8 k  K2 J- p2 {$ e/ j5 E! d$ u0 N
40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 F8 l0 O& J4 p/ T在新货到来之前用于日常所求的必要库存量叫什么
8 o6 F/ E( D$ {* ]0 k4 X+ t2 pA:Parstock 基本日常最低库存' K) y% H% r/ d6 |8 Q( L' O5 b# ^

- i: W3 H5 `/ J" k! w4 s41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 e6 O% O5 w# q, [. w下面那个缩写是用来表明正常库存流程?' {" F6 U! J6 x5 V- L6 r; y
A:FIFO=FIRST IN FIRST OUT 先进先出
0 z8 p! u2 l' @2 h' ?9 k4 a# z4 Q$ t: ~5 m
42.Which of the following knives is used to turn vegetables?
" S* Y/ A) i( Y5 e- N4 l6 N下面的那把刀是用来打开蔬菜吗?
* H9 a9 F8 |# B% h+ JA:Bird's beak knife   鸟嘴刀" _% M" x: A1 N" b. F* g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( `0 V3 K1 Z: l7 L, r

' H1 k8 {0 s( Z; F/ X+ b: z43.What is an instant-read thermometer best used for?
( C' G: C7 y5 I2 @- U) D5 W& B1 g7 F即时读温度计最好用于那方面?8 H9 l0 |# k& Q) \6 r
A:Checking the internal temperature of a roast 检查被考物品的内部温度- a, H; h9 ?& J, U$ @

' Y# k' ]: t6 E( \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  q' b7 `8 f/ x/ i9 \6 B下列哪些金属材料受热均匀,通常用在铁板而且非常重
( p6 f) \* ]) V+ L6 CA:Cast iron 铸铁
  {0 n9 y* x; A! o0 V! w) x. p+ J0 ~% m& y  k0 y( `) M( L
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 m8 ?% ^7 g3 b0 m! o哪件装备下面有一个可移动的碗和一个S形叶片?2 }0 A: K2 c$ `8 Z0 T0 _
A:Food processor 食品加工机' @) z5 B, K4 S! I$ y/ {/ x# i& }
http://www.google.com.hk/search? ... iw=1263&bih=572- h) d) H8 P# G6 Q( N, [! j3 K

4 g  L9 f( \! n46.Which of the following is not a rule for knife safety?3 [# T$ I# G( K/ i
下列哪项不是用刀的安全规则?
: d9 w) U, j4 @% s% gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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$ B9 J5 B  ]+ k0 ~2 J5 y8 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 l5 C+ a0 C$ m5 ~! L& `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  j. D& j1 ?5 `A:RondellES
! S  m6 E  w! ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
/ J6 k# g( s5 j下列哪项是切成小方块用于汤的装饰?
2 q1 L# j8 L, R' EA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. T1 K; E' y- L, O, M, ~3 }8 f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 E* i3 `. B& ]5 `8 v2 k1 K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!!——* O! x! _9 n5 |8 C/ G
A:Gaufrette
- N0 ^2 ]+ _* `- Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" S. [' H# Z9 m/ y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# J# O8 m! D8 ]0 u0 TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 v  t* `5 O0 m  O

( ~! z) A# Y# u' u+ a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 ~4 a8 J' G* q  d/ b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)! P' r$ G' Z) V7 ^! d4 B1 h
A:Cilantro 胡荽叶 香菜
4 s7 e1 O2 s6 h# F0 hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 _. x9 J8 ?! ?. W
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60.Allspice is made from:, {2 }0 T6 p3 t* c
多香果,  多香果香料是什么
& w  a) P) W% O5 ~' t  ~& fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 z3 E. A! f# x4 l* y0 vA:A dried berry 干浆果5 C8 P6 r! E4 K0 K

& a! j4 P1 W7 n( ~/ P61.Which of the following are used to make a sachet d'épices?
3 d8 O! }, {% i! Q6 u下列哪些是用来做香包德épices?
( G4 {  J5 h# n5 }/ F4 |: o! ehttp://www.sachetcatering.com/- S4 H+ \, O; e- R4 g  V' n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% ~0 g6 N/ [1 H8 n62.Which of the following condiments are not soy based?$ C; R" r" ~/ v
下列哪项不是酱油调味品的?% ^: f2 @/ ^' |7 @+ |4 s2 T
A:Wasabi 日本辣根
$ e% ^7 j* g7 X, t! t' f$ M! I1 w: `$ q. q6 ^$ ]3 X; l$ X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 O" k5 e7 w; E: `$ C" h0 `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:5 W/ K+ I3 Q. a- c& l$ f$ }( ?$ i
A:Pasteurization  巴氏杀菌3 I2 `6 [: L4 e

; s7 Y1 ^7 D; f64.Which of the following steps is not the correct procedure for whipping egg whites?+ c+ ]2 a" Z  L
下列哪个步骤是不是正确的蛋清搅打程序?
3 H$ R. Q; t9 M# _# dA:Allow to rest before use. 允许休息后方可使用。
% u3 x7 a" l" m/ e( g6 E5 d" \; E5 v. K4 ~! d9 i: f
65.The weight of a large egg is between:一个大鸡蛋重量介于:
" f- C* \- }( a! k* O) ^# mA:56g and 63g 56克和63克& s  n' x. w: u( Z
# X% l. ]: }, `1 P
66.Evaporated milk is a concentrated milk that is produced by removing
- |! e5 B4 E0 [# Y* g) z1 Y炼乳是一种浓缩牛奶 是去除什么做的7 R* D) W5 |: h1 a1 b2 @
A:60% of the water 60%的水( K) m- M1 K, m) L7 P1 H

4 J$ p2 H3 ~' J. {: o) g7 t2 \67.A method of cooking that transfers heat through a liquid or gas is:
: V$ B3 d0 O' ]  \: B9 Y4 d0 C# \一种烹饪方法,通过转移液体或气体是:8 g0 v7 C$ o4 o1 E* {- R
A:Convection 对流
/ {2 f9 O& h$ ?% _- E$ k; o
) G0 B# |) a" F# k7 U% @68.The cooking of starches is known as  烹调的淀粉被称为
1 n- `# f* ~8 Y# `3 t; P& |4 GA:Gelatinization 糊化
( [% p6 n8 e. ~& X6 o1 V* f+ `: i9 m! M4 _" H
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 a4 Z! c* y$ k6 G5 J6 L
A:Braising 烤3 v8 k7 A* i# e3 N5 |% G

0 r3 R/ ^4 P! [; q* K1 X70.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:8 j1 s( J+ }9 j& `$ t1 X$ N
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) W& u- x( d, h/ e
$ F. G. {2 ?$ D; @( [! ^
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 V, `9 q+ o- B& H' Q
A:Fumet 原汁
1 I9 E! P+ `" J& ^2 I6 A- v# `1 F4 z. h2 C3 B; W' e" X' I2 }8 [% Y8 d
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5 z4 C# b# H- v" r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& U" ^4 A" G% \% J

' i, ~/ @) S4 ~. F- A6 p9 Y* R! p0 A73.Which of the following is a principle not used in stock making?2 r9 A$ x/ D& w+ c2 J2 Q/ Z' ?- Y  r
下列哪一项不是用于制造高汤(低汤)的原则?0 T" {# O* N& Y# W
A:Start the stock in hot water.开始在热水中操作! z" ?8 V( P7 ?0 G# F! S$ P

' t" h$ U3 |2 P  i$ `  Z* r74.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( ^" z4 U/ w7 b% j( V3 H, V4 C
A:Remouillage 法语熬汤1 y; R. w, q  D/ ?  h
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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