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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& m5 x' {: E7 l7 B1 |7 N: P! ]1 q9 w, _7 N
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。/ T! Y+ I4 J. L" _: y- i3 ^$ 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
大型搬家
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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
2 ?  p& {" k3 x2 C% t1.Which of the following methods should be used to determine doneness in a New York steak?) o9 v" {9 l) V6 y3 z9 U2 H
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- j1 H0 J' Z9 H' t# V+ {
A: pressure touch. 压力触摸
! z. X% N! ?# x6 q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; h/ @' f1 M' G
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' J' W: r6 a, ^5 g  T( S
A: acid  食用酸
8 X+ |$ J: l- C; u5 r) ~3.Vegetables are major sources of which of the following nutrients?
+ E7 A5 M* `! v5 f蔬菜中包含的主要营养有哪些# g1 G: _! D  B" l$ [& M
A:vitamins and minerals. 维生素和矿物质。
0 `+ d+ y  y& \+ |& u4.Cauliflower is commonly served with3 x  n; S0 R. A  s
花椰菜(菜花)最常见和那种酱汁搭配- o: s  h4 p5 |$ ]* R( a* r
A:Mornay sauce. 奶油蛋黄沙司% J7 X5 e6 D0 ?- D2 W
5.Which combinations of products are found in pie dough?
: q  P+ [$ b6 f1 r) |( W6 N下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 `7 O: A: k8 J- {- Z3 p9 G. r( EA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ p+ g6 `  a3 _# O
6The French term for mussels is 法国语青口(海红)叫什么% R0 r$ A: F: P  c: V& j# K/ }2 R
A:moules.法语青口,海红5 O! C* ~& |9 Q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 i+ Z# X/ w( p, z
A:faintly fishy. 稍微有点似鱼味, k( |" l5 P! E! a' ^2 M9 l# }( [7 h' g: C
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 U1 e, I+ |' O4 R6 R2 b% {2 X
A:2 days. 2天
) J1 c' Q: |5 D; a9.What are the principle ingredients in ratatouille?
* a7 |: d! u) K# |6 p炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ w# D$ N  `6 S8 _$ |) J# ^
A:Zucchini, eggplant, green peppers, onions and tomatoes; N1 E  J9 q+ |; O) J1 J
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )" x: _( N1 r- p, s8 w- p, c
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ b$ a2 [5 W. K
A:cook food in quantities that will be used up within 20 to 30 minutes.
' y. f; K) Y% c! c; \大批量烹煮食物要在20到30分钟内6 v# _/ M) o1 h0 P: l' u0 u
11.What person has the authority to issue a Health Permit?7 N( a% Q* T1 m) q( e5 |$ Q
谁有资格颁发健康证(卫生证)。) s# J  }" x0 J& {
A:Medical Health Officer.8 n. a$ `9 J2 V5 Q! A: X/ L' k. L
医疗卫生官员。
5 w* d, d$ \7 b, w12.For what period of time is the health permit valid?
+ i- m/ [: {7 \  k9 K: j, L健康证的有效时间是多久?
* c8 b/ k0 h% s% e1 OA:12 months.12个月
) n- c& t( O# a8 x& ?13.In the area where food and drink is prepared, the ventilation system must be able to change the air" |- H6 K" u8 T
在食物和饮料准备区,通风系统换气的标准时什么. \. }: t5 g) D% {+ h
A:08 times each hour. 每小时8次' R6 Y; ~- q0 k. B( L4 o9 d. Q, W
14。The minimum temperature for manual dishwashing in the wash sink is
+ r" C; ?# j: d! ]手工洗碗,洗碗池的水温最低多少度?* _3 K/ R) [7 @
A:110 degrees F (43 degrees C). 43度
5 h% G* f. j1 W( @7 F, J. W! ]15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' c7 Q6 O+ z5 G9 `用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) w- W6 q& x: Y7 L5 M( oA:180 degrees F (82 degrees C).  82度7 s- Y! r. O  r  c. ^9 g4 j
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 F" k# X& g: `9 n- o
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 @# a& G/ R0 i! T7 s- f; u0 z
A:en papillote.  法语自己理解
# J( o6 h2 ^! z1 q4 q: u17。Wing or Club is considered a! P- c+ H& ~9 `3 R
翼和CLUB 被看做是一种...
! b+ n( S' l- o; l% O* m' BA:Bone- In Cut     带骨切1 t3 e" b) T% r( o
18。New York is considered a   纽约牛扒被看做是一种
" Y# U2 @# X) M: e& F4 [A:Boneless Cut     无骨切
  [* F" Z! l0 N- u0 i$ S/ {19.In general, a court bouillon for freshwater fish will contain
9 r1 H6 d# M6 K' X6 u0 J; J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( E; X* x+ ?/ m0 t9 h3 C7 \
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- B* I% f1 N% m6 k7 B. n和做海水鱼同样数量的调味料和香料/ O8 d+ O4 ?, U2 L( k
20.Anise is very similar in flavor and appearance to: A% E6 ~$ F' U, ]0 j1 b* J
八角和下面的那种原料有相同的味道
/ @9 V3 m* ~( M- i7 ?* e4 @A:fennel  茴香
3 I3 l3 Q5 C2 e( W21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 x' z" u% y0 u+ B4 P  P
下面那种原料更像大葱且有平面的叶子
- m+ q/ E, e' J- Y  YA LEEKS  似蒜葱 (这边人叫京葱). |4 B5 s  I! s
22.Which of the following cutting shapes refers to a small dice
" o0 O' `# x+ V6 A* U; m: m下面那种刀切形状指的是很小的粒(末)9 h5 t9 {; d& P3 y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 i7 v9 d) B! n6 a
23.Oil is added to the water for boiling pasta in order to. e, C9 w: n6 w" B  ^
向煮沸的pasta (意大利空心粉 )中加油是为了
7 G( D! Q/ n6 {% s* F' i- fA:prevent the pasta from sticking and to minimize foaming action.
2 ^$ K$ }5 \* f' L防止面条黏合并降低发泡。) G1 h3 l" J) ]/ \
24.Which pasta dish features pine nuts and basil?
9 D$ |0 t* W" [! E( O下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 m( [) c$ g7 IA:Pesto.一种绿色的意大利面酱
# e! h( H6 ?( i) ohttp://www.tianya.cn/techforum/content/96/563836.shtml! T, g% G$ {7 a* t6 ^5 f
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25.Which of the following is a spring vegetable similar to spinach?
. V& k0 Y8 F5 p/ U: H& d下列哪项是一个春天的蔬菜类似于菠菜?% M* p0 Z; j# H7 e8 V
A:Sorrel. 酢浆草。
' a( {+ Y. ~/ a  x" h7 m2 U8 khttp://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:! K: ^- Y0 W' Y* j/ H8 Y3 u* ?
哪位厨师最早带来高水准浮夸的美食
- g0 I, \) R" u7 X, i! }  EAAntonin Carême 人名 安东尼·卡罗美
8 e0 D, r, I7 _0 U9 _0 u+ Y, G1 _  `) P/ R$ C  ]- X$ ?! z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; S. @: Y& o% q0 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 。+ w% W- o. @! o* G; K" q
A:Cast-iron stoves         壁炉  l& f( z# e9 }. T2 d" I5 {
http://www.usstove.com/products.php?id=6* n0 H5 y( \" F
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28.The French term used to describe the roundsman, or swing cook, is:
8 z! {1 n  I/ T9 G4 J法国术语,用来描述roundsman,或摇摆厨师是:
- ~9 A( R+ ]! z7 V3 o  ?4 \A:Tournant   图尔南
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  I& Y4 t* `% i. P- l* H3 g9 z29.Another term for the wine steward is:: k! e* O# y/ D0 {9 p: S" z
葡萄酒侍酒师的另一个术语是:
  N7 T* N% y' K4 E6 W3 `A: Sommelier 侍酒师, a! ^. n  P6 P+ t# @) K
- `9 x& F. g, M, k; |
30.Molds, yeasts and fungi are examples of a:( t( W- K# ~( P0 J. }" ~; R
霉菌,酵母菌和真菌是一个神马例子" {- @2 S+ C% K# W
A:Biological hazard 生物危害
5 b4 X- o$ B' x! u
9 W2 O, y  v) b0 ?; M9 T* b5 g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 {/ _% R( R9 N/ v: H5 T! o
根据加拿大食品检验局,食品的危险温度区在多少之间:
. {, n8 m6 [# }. ^: mA:40° and 140°F (4–60°C)     4-60度# Q& u9 R4 u- n
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32.All bacteria need the following for survival:2 ~7 x2 p. x7 f
所有细菌生存需要以下哪些内容:. Q2 f: H6 f. {4 g+ w+ e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* S! l! n# R! s* Z+ [) M% p8 Z) _# h

) N# {+ s( @+ D3 X33.Which of the following correctly represent critical control points in a HACCP system?6 t" i3 I, h! O; m- i  z7 X0 k
以下哪项正确表示了HACCP体系的关键控制点?
( a5 Y9 F* u5 ^+ H! \0 y* YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , `+ O4 `, u& v4 v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 k; Q5 s7 ?: |3 S7 j$ R* h
, C- m! M( D! |5 s8 Q& Z5 r6 g* h) w34.Which of the following is not an example of a carbohydrate?
# ]! E2 `& ]* |3 K! ^* [2 R下列哪一个不是碳水化合物的例子?
0 z* t$ k6 J; _  z2 h* {1 m5 sA:Essential nutrients 必需的营养物质2 K9 v, p9 w1 p
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35.The process by which a liquid fat is made solid is called:
8 t. J, _) }  ]+ R/ z) Y液体脂肪做成固体这个过程叫什么
  W9 ?4 i% N# u8 @A:Hydrogenation  氢化( J; g# M* N" \" B5 Y
- Q6 g6 z' W0 f
36.Which of the following is not an example of a fat substitute?, y3 K. E1 m# s3 }  a* d) c5 O
下列哪项不是脂肪替代品的一个例子7 w7 t5 g: N& e; [7 V. g# h
A:Acesulfame K  安赛蜜K表# B: J5 Z7 G( x- i6 X0 \" M
& l" A  d# o& Y
37.Health Canada requires that a product labelled "fat free" contain:, B* X6 ~) _" l! I) A0 G
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 _2 q" O9 l- {  ?3 y2 TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: z% N1 k& w8 v+ a$ z" S

2 K  y+ f2 W5 h$ T2 x- f& f38.Which of the following is not a problem associated with converting recipes?) y8 R' p* U' `9 P/ ^, l' R
下列哪项是不相关联的转换配方问题?
0 E$ M& t2 o! K& R* G4 U& UA:Unit cost 单位成本1 Z# s* y" Q4 o) n# J& ]
; @; Y. p! t( n
39.The condition or cost of an item as it is purchased from the supplier is called:
# V! k- [) m: L, Q- n2 N+ V从供应商采购的物品的品质或成本叫什么
* R, J& n% J# v; `9 h5 L8 ?A:As-purchased cost 购买的费用
/ |- r, y" u! v
7 J" n8 E# m3 K2 g40.The amount of stock necessary to cover operating needs between deliveries is known as:# l5 M0 e, E2 W3 C% Q: v
在新货到来之前用于日常所求的必要库存量叫什么
) C/ Z) V: j+ P, I) `: I; lA:Parstock 基本日常最低库存% S9 p7 K4 _! W2 z. w* d: Y

3 M+ C/ M( i$ f41.Which of the following abbreviations is used to describe the proper rotation of stock?# x6 M4 N* \. R- {' [# I+ n% d
下面那个缩写是用来表明正常库存流程?0 k( J0 _* N; ?7 {1 H3 W* u! n
A:FIFO=FIRST IN FIRST OUT 先进先出
7 U  q; N. R' w2 T. Z- s8 L6 q/ Y4 t' d7 c' `$ v/ l
42.Which of the following knives is used to turn vegetables?
- j1 v* q; f9 X/ H, z& h5 E下面的那把刀是用来打开蔬菜吗?
% j  @- N0 D/ FA:Bird's beak knife   鸟嘴刀$ {9 F5 Z) r" F- u% Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 [% X; k# Y$ b' U7 h

  [9 E+ o) ~& B4 C# ?8 F# V43.What is an instant-read thermometer best used for?' P7 m& z9 k+ _0 h! v
即时读温度计最好用于那方面?
& g! r1 N* G# s/ ?& |  @A:Checking the internal temperature of a roast 检查被考物品的内部温度4 u* C2 F) g6 j* B
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 h/ Q6 X7 X5 u/ \; ^下列哪些金属材料受热均匀,通常用在铁板而且非常重
; ?3 Z" i  c2 T4 p! z! {# HA:Cast iron 铸铁  P/ ?9 F# o6 S# N5 a" w

: }  v3 N! }+ h% }6 W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% L; D% S9 }* e% a0 r# `& y9 Z% ^4 J; w
哪件装备下面有一个可移动的碗和一个S形叶片?1 A# A, m+ L; ?( r9 @. @
A:Food processor 食品加工机1 V, I2 x* q7 E: E5 m
http://www.google.com.hk/search? ... iw=1263&bih=572* J$ n7 f6 P% \* R
3 n$ [7 T* {8 F( }2 P; ^8 j
46.Which of the following is not a rule for knife safety?
7 d% T9 }1 }$ j下列哪项不是用刀的安全规则?- E0 z! b" C" B5 L, D& b7 K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( V2 I( Y% u7 J0 K- {
+ |* t" z( M& I, w) O% E1 ?( J
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 f4 E. j. \/ \$ ]% R4 p. \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. `3 }7 X% A) ^2 q+ N: W; NA:RondellES $ N( D- y' z# b4 @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ W+ H: T# _7 j  F' N4 d; ]

, ]: N3 }4 T9 b4 x+ O: C9 ]48.Which of the following is a diced cut used to garnish soups?
0 M/ z" B1 S+ F下列哪项是切成小方块用于汤的装饰?/ P, M3 P. z: ~* o$ `4 @: ~: k
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 ~$ @! C! C8 a6 t# Y3 {5 @% y9 ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ h7 y, h: k6 s  p, F. x$ G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!!——
( C1 [( w, j4 G& |8 ?9 C/ Y0 vA:Gaufrette 7 B+ v$ c  S7 Z0 S8 ?. X2 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; s" \0 Y* z% umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 O3 ?8 S; f( f) \9 l- WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: A! @7 ^' P' O3 [. ?7 i& [9 |2 C' r
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* T# l8 V/ m" Q. B5 K0 `
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)  F( r0 w$ p" q
A:Cilantro 胡荽叶 香菜2 p+ {3 A$ a# n# B  }5 Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: z( w. Z% k% |1 [4 p6 Y
: r1 d4 d( a$ W60.Allspice is made from:( }$ a8 S; }- b" V# w
多香果,  多香果香料是什么: H7 W- S# T8 ^) |' k% n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 d% J$ c3 _. l6 U8 D; TA:A dried berry 干浆果+ S% \: o; `4 X7 \; H

: ]7 K: C5 W' c: a  Z9 j) j$ T61.Which of the following are used to make a sachet d'épices?
2 s8 N7 t# H) {; S- K; d6 R3 H0 n下列哪些是用来做香包德épices?9 G# d4 e( Y+ V6 C/ O- B  j
http://www.sachetcatering.com/
, ?, h( ~+ a+ @+ L" l; S% H$ w# zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, K0 Y( ?- a; b* U. }5 ^3 P' h3 Q0 e
62.Which of the following condiments are not soy based?% L* `. T" `7 U4 ?' ~* R9 P$ ?8 k, v
下列哪项不是酱油调味品的?
" h# [- V, p; h* Z8 i$ a: {A:Wasabi 日本辣根1 }& d% W% t6 ^0 ]$ y
; ?/ ^& _# f& D4 ^: |( b  D) u
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 c$ ?% K3 m; V, Z& r2 V# J
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:1 {. V( B; s# D, M, v, n
A:Pasteurization  巴氏杀菌
3 i; [/ Z2 ]% \* _6 y
; n9 R! V- G5 S( @" G2 @* W6 v64.Which of the following steps is not the correct procedure for whipping egg whites?
9 Q# e9 o- k# x' k5 q: e下列哪个步骤是不是正确的蛋清搅打程序?
6 D' o5 t1 T1 ^/ ]A:Allow to rest before use. 允许休息后方可使用。
" Y* X; J; \- I: b, @% m
) D) t8 C+ e3 V0 V# E0 K4 }65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 K  M* |. ?5 V$ F% C( q+ l# CA:56g and 63g 56克和63克
" ?) K% t! }2 ]. ?$ {" F/ a5 u8 d8 A  d0 Q; F
66.Evaporated milk is a concentrated milk that is produced by removing3 ?# y7 u' l8 i6 W1 W, H
炼乳是一种浓缩牛奶 是去除什么做的
2 e/ G. {3 Q# E1 m+ gA:60% of the water 60%的水
# O, T. z4 F* f; Z  E7 l: {. x* W: w7 k  L2 m% L
67.A method of cooking that transfers heat through a liquid or gas is:6 }1 d- _; [+ l( |6 T9 r# A  E: m
一种烹饪方法,通过转移液体或气体是:) Q( \, S2 G! w1 l3 N) H. y
A:Convection 对流
8 V+ J6 g1 l! Q6 m9 n/ V2 z, _, x/ x0 T* W( B  C# J9 c
68.The cooking of starches is known as  烹调的淀粉被称为
1 @+ B4 Y( _, k% \+ e7 g$ AA:Gelatinization 糊化
; C1 W9 P* h# u3 j5 l9 p- K7 i; ^
2 H1 N) l) }% P8 C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 t5 K! P4 ]. i+ R
A:Braising 烤
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' Y/ k8 `9 Y' o2 G7 f70.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:. S9 P" p' d- _" T" H; n
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
0 x' |, V+ I" ?
* z- i( f' p: q2 n  R" w& A: h( Z71.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6 m( N7 B" C/ w$ z# Y- h9 D
A:Fumet 原汁
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! j. N+ H" U' |; I72.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
$ n2 J% u+ {% n/ @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" X& o' T; d* T7 Y" g8 _
/ H9 D0 c' _8 @/ D8 f5 _. }  K- X
73.Which of the following is a principle not used in stock making?
% h9 i7 `2 V9 q' i0 r! Q下列哪一项不是用于制造高汤(低汤)的原则?
+ n- k/ j7 z; t; KA:Start the stock in hot water.开始在热水中操作: t; R1 B) v  g& R! G

2 R  l8 s! U8 ^1 U. w% d1 i- ]74.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9 T- P% [) ~9 S! e( j+ v2 c) ^/ o, e
A:Remouillage 法语熬汤
& U0 _. {# c' fhttp://www.haibao.cn/blog/post/176242.htm
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