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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。
3 x6 a, W% h+ i$ {4 s4 b# a1 @8 O+ P. \. Z
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。
$ _8 v! s4 n0 c# j. \' z9 ]0 E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
8 R# K: q+ n, ~3 U  Q  I1.Which of the following methods should be used to determine doneness in a New York steak?
/ ]0 Q: R+ K/ |+ F  x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)
6 B) m! y  E: M6 BA: pressure touch. 压力触摸
4 B/ [  G; R+ j6 N  g# C1 K; y, a* g2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ H, m- l, N+ |. g9 q
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 J3 S3 W$ J1 f3 X$ t9 S
A: acid  食用酸
# `- E3 @' ~% U" I  O' F3.Vegetables are major sources of which of the following nutrients?
7 q5 T. H8 M$ B+ x蔬菜中包含的主要营养有哪些1 i2 g) G$ _7 Q9 Q
A:vitamins and minerals. 维生素和矿物质。
5 p# L! A, r: q3 k4.Cauliflower is commonly served with
$ f7 q7 [$ f3 U( r3 L7 G9 s* T花椰菜(菜花)最常见和那种酱汁搭配$ v  l! N, H% F! ?8 S: R
A:Mornay sauce. 奶油蛋黄沙司1 Q$ I) D8 f  m: h/ s  G. H
5.Which combinations of products are found in pie dough?
9 `! ?8 O$ |- c5 F, K: |下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& W- m  Q+ O+ V- r: U8 V7 U" k: U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ p8 k- \, Z$ ~+ J2 A
6The French term for mussels is 法国语青口(海红)叫什么
3 P8 }5 ^# M7 t5 G3 ]& |A:moules.法语青口,海红  _8 ?% B! _- w
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' O0 _, }1 G6 PA:faintly fishy. 稍微有点似鱼味
; N$ h7 c/ K& V; |8 F' {8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 t7 u( f/ C5 F/ l2 O5 U& dA:2 days. 2天) L* i% ?- c, l5 k0 y: ~4 p! s& P0 s
9.What are the principle ingredients in ratatouille? 8 l7 B* F& r6 M( `) J
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- r& P& b- U; O4 o+ `& X* T/ m4 kA:Zucchini, eggplant, green peppers, onions and tomatoes
6 U7 I6 y, `) n' `- p  Z西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. X9 @' r9 w9 [/ ?2 b* y- {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. g4 C* q3 V  J5 ^1 K0 j
A:cook food in quantities that will be used up within 20 to 30 minutes.
# b$ k7 B+ c$ z; V1 Z' {: X1 p大批量烹煮食物要在20到30分钟内
* [7 a6 R- a% s6 I0 b11.What person has the authority to issue a Health Permit?* `; b# J4 I. c, k1 P
谁有资格颁发健康证(卫生证)。
& W- m3 x/ n3 o: cA:Medical Health Officer.$ ]/ o" H, o9 S2 V  V" ~. c( G9 ?
医疗卫生官员。  J5 C% {6 a  S8 R9 {* D$ ^+ ?
12.For what period of time is the health permit valid?8 R- n  J" }( R! c  r2 Y2 N
健康证的有效时间是多久?; B9 o# ?* \  L5 W) O
A:12 months.12个月
9 M% M0 x) [- H- K8 g. N13.In the area where food and drink is prepared, the ventilation system must be able to change the air' m' o/ d! ?  e0 }+ r% g" a2 a
在食物和饮料准备区,通风系统换气的标准时什么+ B, ^+ l8 x! W! w% j  Y. ?+ C0 g/ n8 L
A:08 times each hour. 每小时8次/ I6 L  g- N# l8 F; G! \
14。The minimum temperature for manual dishwashing in the wash sink is
! x$ O2 ]$ I- i% y4 C1 b& G手工洗碗,洗碗池的水温最低多少度?
: d' w* s+ i' n+ u0 {4 A9 AA:110 degrees F (43 degrees C). 43度! r$ c8 z2 ~5 }! q* _, Y6 W  c) `; \
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: U; G( O6 p' ?& x用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: m3 a# t' M+ p
A:180 degrees F (82 degrees C).  82度
( E. w3 @# H/ s9 A; \+ q8 U16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* I6 a* k' ^0 `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 O) o/ r  x+ AA:en papillote.  法语自己理解) y( N( F* [4 e2 Z2 K: e
17。Wing or Club is considered a: y$ d7 V9 O9 a4 M1 `- p8 c
翼和CLUB 被看做是一种...3 R. m2 F, \' @/ Y  S" P  n& C# Z
A:Bone- In Cut     带骨切
8 b/ T# B/ @  c( l18。New York is considered a   纽约牛扒被看做是一种3 c; U& {$ o# \* H' f& ^% E
A:Boneless Cut     无骨切
, z' S( V3 M: d* i19.In general, a court bouillon for freshwater fish will contain, d9 Z* k7 O' ?6 \! T2 F, Y( l5 [( 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/ ^- i: n2 \0 A7 t+ t2 n
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 ^+ H  j8 J; R: Q和做海水鱼同样数量的调味料和香料
" K! C6 i( `+ [$ K9 r2 M" m20.Anise is very similar in flavor and appearance to" M' u& i& [* X/ j/ h: s
八角和下面的那种原料有相同的味道
$ T. ?" |4 b9 m% xA:fennel  茴香
  p) s8 r- X6 O. S21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" y+ t/ W0 e' f; U" b
下面那种原料更像大葱且有平面的叶子
8 w2 d; S5 V. DA LEEKS  似蒜葱 (这边人叫京葱)
% ~* Z3 v3 T, {6 k+ K8 _* j22.Which of the following cutting shapes refers to a small dice6 h! m3 b* n) Z4 s7 m
下面那种刀切形状指的是很小的粒(末)
' b1 i1 x0 A  f1 O0 HA:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 c4 d0 J. C- y: l1 L1 I4 P8 n0 |
23.Oil is added to the water for boiling pasta in order to
5 C  h  z. [% g, |4 g! l# X9 s* C向煮沸的pasta (意大利空心粉 )中加油是为了
6 d4 P  k" s9 X1 p, K4 S( EA:prevent the pasta from sticking and to minimize foaming action.# A3 @2 {' p# q4 g3 Z2 d0 t. C
防止面条黏合并降低发泡。2 x  n! w5 ^/ I
24.Which pasta dish features pine nuts and basil?
: L( Y1 h- K" ]下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 m0 a5 F2 L  w' W) x6 \/ g. H
A:Pesto.一种绿色的意大利面酱 , o. P4 a, `2 c
http://www.tianya.cn/techforum/content/96/563836.shtml
6 H1 a& i1 E* F8 u& `2 V- ?1 M  I! P# {$ p2 b, }. r8 t# p
25.Which of the following is a spring vegetable similar to spinach?8 V4 O+ B( }$ Y- E: N$ d
下列哪项是一个春天的蔬菜类似于菠菜?, q1 D. }3 i: @
A:Sorrel. 酢浆草。- |, y( D# U8 S) \  b& s
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:# h- @; X; ~$ V9 u8 S
哪位厨师最早带来高水准浮夸的美食
! J6 e0 I; z1 j7 s) WAAntonin Carême 人名 安东尼·卡罗美
/ |5 @" l3 v. M1 x& [, \
9 m8 E  E+ [# r" z: g, V) ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 u# {) k* h- T+ y. v# d- E1 ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. L7 R/ n7 t& k; p3 z+ G* L! Q4 k
A:Cast-iron stoves         壁炉+ ~! U6 X" X6 S0 X, q
http://www.usstove.com/products.php?id=6
9 p* c# n, x6 u% j% O9 }8 q9 z4 ~( Q! U( p% j% J0 t7 o) T
28.The French term used to describe the roundsman, or swing cook, is:5 s( I0 l! a0 e, [
法国术语,用来描述roundsman,或摇摆厨师是:
8 B5 X* \! U$ A4 D0 j( [: S# @A:Tournant   图尔南
, [; ~) x# T& Z  E5 ^
" H4 u( p3 ~# y8 c- g  `# |29.Another term for the wine steward is:4 W3 L' z; I! i/ M  Y+ J
葡萄酒侍酒师的另一个术语是:1 j- K& c$ ], a* w% q
A: Sommelier 侍酒师
! g% a% W: {, A$ e. b0 z; {
& i3 G, X. V/ G3 q6 a30.Molds, yeasts and fungi are examples of a:
1 a$ o! t6 U. E2 G霉菌,酵母菌和真菌是一个神马例子$ ]: A1 C- P3 ?- A3 p+ w
A:Biological hazard 生物危害
5 n2 b1 m: f5 @3 k" m# Q& W# P
2 ^9 I" t8 V0 y2 h3 I& e) }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! w. g! F$ o7 w: N& ^, C" N0 s根据加拿大食品检验局,食品的危险温度区在多少之间:. D7 z& p, ?* p4 }- j- S) T
A:40° and 140°F (4–60°C)     4-60度# L( C  z+ g. Y7 W$ Y
  c; x* l' t3 W% d  A$ v
32.All bacteria need the following for survival:
. A3 z5 q* [, U& f. n所有细菌生存需要以下哪些内容:
* q0 V/ Y, v: z  D+ D) q" }A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) j5 }( _$ c8 n% u7 z3 g
! T& `3 j( W, ~  q/ K5 F
33.Which of the following correctly represent critical control points in a HACCP system?
9 E6 q$ O# C8 A9 U- [: N以下哪项正确表示了HACCP体系的关键控制点?
2 t" @0 V4 e8 s( j! C3 g' uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' e* n, ?# y4 I( y) i$ e! b0 B7 S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- W$ d4 ~  a: S3 b# O& K
# `. ~3 O5 {0 Z+ u34.Which of the following is not an example of a carbohydrate?8 |* r. \: \+ t' g: k
下列哪一个不是碳水化合物的例子?0 n* g9 ~* U# ?3 f( f' W
A:Essential nutrients 必需的营养物质
4 A6 @3 w# l, e3 ~, ]( |8 x8 ?- \0 l3 x( w. a% u+ p( @, A
35.The process by which a liquid fat is made solid is called:  e  y5 H; a5 a, R! R' ?8 m
液体脂肪做成固体这个过程叫什么0 ]6 z7 I3 @4 {* d  U
A:Hydrogenation  氢化
2 r9 ~3 S! X, @# A$ R/ @# P" J2 j) [7 @
36.Which of the following is not an example of a fat substitute?' U) `0 ]- {9 c4 E
下列哪项不是脂肪替代品的一个例子) n' @; G/ o  b  R0 f
A:Acesulfame K  安赛蜜K表4 E$ W! ?* P' F  R* Q
) v) u5 j1 G% V/ t, L
37.Health Canada requires that a product labelled "fat free" contain:0 ^- O% h  m6 d9 d3 J
加拿大卫生部要求的产品标有“不含脂肪“包括:
( U% u" }# _7 }! K( ]* ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 }' o3 V8 g8 q% O- W8 E. r8 ?
* h3 y. N3 l! a% i
38.Which of the following is not a problem associated with converting recipes?7 Z# m+ t$ n, p. a2 c/ E! v9 z
下列哪项是不相关联的转换配方问题?. A( ]( T/ ^! f0 E
A:Unit cost 单位成本
2 @; k, b4 t# `" @; Y4 d. x7 T) @0 T( c" @0 a
39.The condition or cost of an item as it is purchased from the supplier is called:9 i$ j$ |+ g  G- R( u2 _& b
从供应商采购的物品的品质或成本叫什么9 Q! j0 I* E: c  |! J) _5 W
A:As-purchased cost 购买的费用  Y+ r  J) Q- I$ I$ U

5 i4 S4 |8 p0 U3 ]+ k40.The amount of stock necessary to cover operating needs between deliveries is known as:
- Y8 M0 \1 X# @在新货到来之前用于日常所求的必要库存量叫什么/ \; v# b* ]5 x' {, X7 w2 ]6 F
A:Parstock 基本日常最低库存  `" b- w- k& s6 [' @" m8 }/ i

# r0 y; n1 y% G0 S+ h6 P. @3 u41.Which of the following abbreviations is used to describe the proper rotation of stock?
( v9 R' H$ j( x" @' G+ Q* q" ?, t下面那个缩写是用来表明正常库存流程?
  M6 E0 L8 b' M6 EA:FIFO=FIRST IN FIRST OUT 先进先出5 {' e! p3 N) U( ]1 B

0 W+ {' z( T+ A/ u& [42.Which of the following knives is used to turn vegetables?
* V$ T8 o/ B& P下面的那把刀是用来打开蔬菜吗?+ Q( v# m7 K- G; @0 S5 @
A:Bird's beak knife   鸟嘴刀
7 K( U  m% U* o+ T4 @8 ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 p+ j- e3 g: n' u
& M) P/ i6 u* x43.What is an instant-read thermometer best used for?8 q9 p$ Z7 S8 q. k; B7 k
即时读温度计最好用于那方面?; ?8 {' ^5 D; n% ~' g5 q2 x
A:Checking the internal temperature of a roast 检查被考物品的内部温度: y' z% g$ _: {6 n4 A5 h# |

' e! k: `$ z) Z  A+ I+ h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 n# F1 y4 M7 a7 L: @- K8 Y3 C
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" F4 m  U& a' QA:Cast iron 铸铁7 L: Q, B- g6 J5 U% b7 v0 V
. N+ }0 Y$ v+ o+ }
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% Z4 C: t6 K$ x6 G. Q
哪件装备下面有一个可移动的碗和一个S形叶片?
$ N3 w) n' {& a9 YA:Food processor 食品加工机
8 j5 k* K0 f1 O7 Z+ Q) U. `1 Khttp://www.google.com.hk/search? ... iw=1263&bih=5726 o: `& \- e0 X; d& {( T! o

) t) b0 e9 f/ \* Z% v+ t; g46.Which of the following is not a rule for knife safety?) w8 b  l' V2 g# R
下列哪项不是用刀的安全规则?- s; g0 K" x8 N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( a* `8 ~3 u2 X2 S8 Z2 ?5 Q2 n

: m4 C, A8 K5 i7 I8 {- i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 S3 X! }3 f3 N; ^: c/ }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 N/ l( R! F: r0 g0 E% aA:RondellES
( r0 C- l( e. ]; R5 Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. h! J* d3 K4 V' A( Y& ?5 Q$ {
4 l$ i$ f" H% M8 u( t48.Which of the following is a diced cut used to garnish soups?
8 K+ d/ Q; s( [3 j下列哪项是切成小方块用于汤的装饰?
3 _+ @) U  T" _- n  iA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& j& Q& a4 Z! V- ^7 R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" m) u, o& H/ I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!!——
% b$ V& Q! u2 g/ G+ {A:Gaufrette
8 h" ~5 D6 K, h  Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% V2 t! H1 d& d3 h. imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ k/ }$ @! \. {' I, yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- y' h+ }8 A  f$ e
& s/ h, r! U, K( F8 y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 y& L- @' c6 H, d% I
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)
2 V; j( O1 n) WA:Cilantro 胡荽叶 香菜
' D6 e; @8 P0 Y* z4 Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 `+ T1 [6 n7 J  N& T+ Q

; q' |9 [6 H3 ~& a; L$ F2 ]2 e60.Allspice is made from:' x# n3 K* C# [0 M, V( u
多香果,  多香果香料是什么
7 k' J9 H, D8 J' rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) k' c: G4 Z+ ^1 A% E9 z( |A:A dried berry 干浆果8 @$ C) D; I  Y4 Q: B

4 B" [8 A5 V( g- F8 h$ R& x61.Which of the following are used to make a sachet d'épices?: x' o& H5 V# x" T- ]
下列哪些是用来做香包德épices?3 p, I* E5 y6 Y; a* x
http://www.sachetcatering.com/
$ y- W* V+ j4 V/ }! g/ f" S) R0 _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 w; j! r. p) s# ?( f1 s8 h

' h& C5 L) b* s" m62.Which of the following condiments are not soy based?/ ]3 h3 p1 ~: k* K
下列哪项不是酱油调味品的?
' R. u7 V$ C% E/ Q# m# ^) uA:Wasabi 日本辣根
2 b6 m$ D) a4 d6 r6 s* c3 B, @9 c8 U+ f2 U
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# p& w; J( L; z5 |. R5 @
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:$ F: _& [2 X8 Y! ~) p# H
A:Pasteurization  巴氏杀菌
# n# `) s  [" b: _* ~
; F7 U) ~) y  M* U, t64.Which of the following steps is not the correct procedure for whipping egg whites?& O5 _' v  P- [" Y. R
下列哪个步骤是不是正确的蛋清搅打程序?
7 X5 P6 S$ a8 NA:Allow to rest before use. 允许休息后方可使用。2 s; c& C* b0 E1 j8 `
- f! F% i) \! b4 ]3 n
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ T, y0 W( O, S
A:56g and 63g 56克和63克
8 E- C: R  m% ^( c; K
& n) d4 _  r. n: R5 r  f3 C66.Evaporated milk is a concentrated milk that is produced by removing
1 P* S7 m2 x/ y2 |" E9 O( h. a$ Q6 Q炼乳是一种浓缩牛奶 是去除什么做的/ w3 n" X( T- {( X
A:60% of the water 60%的水
* K' K( r: [& O+ k$ x: g; ^) G8 _( C* W+ k$ T
67.A method of cooking that transfers heat through a liquid or gas is:
  n, p; B. o; j) N+ H0 z. z' P一种烹饪方法,通过转移液体或气体是:' f4 T3 E; F0 J4 t! p! r
A:Convection 对流- Q$ e  c; n4 o7 P& T) p

7 \- w$ f! U- J+ Q% ]. y& _# T; v2 A2 K0 |68.The cooking of starches is known as  烹调的淀粉被称为
, b# `) d0 U) M( PA:Gelatinization 糊化
" s" n  v7 {, t) ^8 O/ U1 N$ I. y1 d* T3 S
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 t$ G5 t1 y0 \, k$ ~# C3 E
A:Braising 烤8 A  k, R1 c& O2 `& F; I
% d' K* X# w) l# m7 w
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:" f: v. O/ D9 s: R8 D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( x: J# R# o" F, Y
( m9 V4 G  M. d0 }; K
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
& U5 f- V+ w9 T* ]5 ]  d6 uA:Fumet 原汁3 U: G- `* M: P, e1 S$ r
) `. c5 m2 M/ U- b
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( o. k' w5 ?: k- F# I
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, t' T! g, ^: Q' j9 \4 }6 w; e  F
% U7 }% Q$ B3 N3 x6 s2 |8 r
73.Which of the following is a principle not used in stock making?
1 [  _+ _, m% R; v下列哪一项不是用于制造高汤(低汤)的原则?2 f1 c! {, t4 a9 o9 q  p; W7 h# x
A:Start the stock in hot water.开始在热水中操作4 k0 m# U. G2 e$ n
: n5 j8 q& m2 X4 w$ W# b0 D. l. E
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; a0 q% |7 A5 R4 P* C* ]( C
A:Remouillage 法语熬汤- \+ n; l4 u: n/ ?. Q4 q1 ?! k
http://www.haibao.cn/blog/post/176242.htm
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