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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 \  U. P( ]. \$ E2 z
6 L* o( n7 o: u, x5 b0 K1 o( B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。
: \, x( H4 h# x+ D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
6 Y: I! n4 X2 J1 _. n1.Which of the following methods should be used to determine doneness in a New York steak?# Z% K. C& `5 X; {" Z$ Z
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), d) D# y) I, l4 g
A: pressure touch. 压力触摸
7 |: N% c; ~- _5 V! \5 t" z- ^5 S  M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: T0 l7 ~! t0 R* e% B9 W
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
7 s0 D2 v. X+ ~$ P0 VA: acid  食用酸
( x+ z- {, \  t8 p# d3 C3.Vegetables are major sources of which of the following nutrients?$ X5 C' I/ q- p7 }' M- O+ s/ g
蔬菜中包含的主要营养有哪些
9 i- f. l. Y! v' yA:vitamins and minerals. 维生素和矿物质。
) S9 j3 N( X9 e# f- e! Q7 A4.Cauliflower is commonly served with
; z. v" ], X6 S9 \/ l花椰菜(菜花)最常见和那种酱汁搭配% ?& f2 Q) t2 d! ^/ e7 m$ r
A:Mornay sauce. 奶油蛋黄沙司9 m( F" K9 [/ ^/ b  q9 [
5.Which combinations of products are found in pie dough?: h3 j* ~7 Z  g
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) x9 u% _/ B9 ], n, QA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ U! t% E: N! q" P6The French term for mussels is 法国语青口(海红)叫什么
+ Q5 I. U* o8 o) k, m$ ?0 PA:moules.法语青口,海红8 W4 j$ p5 O5 ]$ E; B
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* ]) l! D3 B/ `8 U& N
A:faintly fishy. 稍微有点似鱼味
  H; x* u" m- g% H' e# N/ U8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) A6 e  U) r$ b4 h0 |' |
A:2 days. 2天
) c/ e  p+ u* u9.What are the principle ingredients in ratatouille? 9 \- I7 _' s' p: F8 g
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ v( N; c' w* ?0 j4 g/ ^8 q1 mA:Zucchini, eggplant, green peppers, onions and tomatoes8 J/ P0 W8 ^# |) K9 O
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! Y( P' t; S6 c' X5 X
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 I  o7 S# O( N3 j" ?- {. N( q* G
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 k; q& }: k$ W) I大批量烹煮食物要在20到30分钟内0 |- C; @0 q: f9 u5 W
11.What person has the authority to issue a Health Permit?
' U- @5 |: O3 d6 A: I! J) G. Y谁有资格颁发健康证(卫生证)。6 p3 N. M- E' I1 |
A:Medical Health Officer.
- N2 n, i. \) I医疗卫生官员。% E/ p5 c. C5 d; Q: i/ N
12.For what period of time is the health permit valid?/ e. A5 ]9 B% C
健康证的有效时间是多久?. y# v7 {* Z2 e% w9 m
A:12 months.12个月, G- n& P$ t9 D4 A9 h; K! K
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" w" G' Z1 ]. _$ |: S* h在食物和饮料准备区,通风系统换气的标准时什么, o$ u( A' \& r8 Y! A
A:08 times each hour. 每小时8次
, Z7 {4 e1 i) z$ I' d14。The minimum temperature for manual dishwashing in the wash sink is% c3 S# c1 f- p; f8 _
手工洗碗,洗碗池的水温最低多少度?0 m% O* g6 ^2 V! b
A:110 degrees F (43 degrees C). 43度
6 \/ ^/ j- s. J" G- }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( Z3 C% F+ r) l# I9 m6 ]- p- c! W
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 I4 n+ {& ?* f! b# bA:180 degrees F (82 degrees C).  82度
3 t4 a; ~# K, L3 \16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" W* X4 I( R' K* R0 F
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' G; i/ j* R1 R: [# h4 |& |A:en papillote.  法语自己理解  }% y5 [8 Y9 i2 X1 o& Z- U
17。Wing or Club is considered a$ d+ v, h0 V: \+ h4 P4 n
翼和CLUB 被看做是一种...
0 D+ G8 V6 P+ d3 G1 f. U1 R# RA:Bone- In Cut     带骨切+ x) u8 K% M; F1 M
18。New York is considered a   纽约牛扒被看做是一种
+ J7 g! N, W1 P3 i5 R4 [A:Boneless Cut     无骨切
* u1 _- ]% r1 z6 A6 d. k7 k* D19.In general, a court bouillon for freshwater fish will contain* h2 ^4 j6 k' ^, U6 z
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. l! o; C: A4 AA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& O& N) J% b; R) x, u) L( }% O: N! P和做海水鱼同样数量的调味料和香料: z6 a2 p& a4 j3 Z0 G: j8 T
20.Anise is very similar in flavor and appearance to
% Q; }0 T2 @9 b0 p' b4 J1 |( G八角和下面的那种原料有相同的味道$ w- T: i+ ~; V# i
A:fennel  茴香
8 }; R7 O2 B' u$ m21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 s' j$ t$ u6 \. k
下面那种原料更像大葱且有平面的叶子9 B) N0 `, t8 c( G4 \& A/ ?
A LEEKS  似蒜葱 (这边人叫京葱)
8 K6 [! {9 m3 I  f0 l1 E22.Which of the following cutting shapes refers to a small dice
  o; F) n5 Y  W4 O下面那种刀切形状指的是很小的粒(末)
& F9 i! T) ^# t" y+ RA:Brunoise. 法语: 粒或者末,先切丝在切成粒。) z: r2 @3 T5 R; t- n7 c/ e3 a5 u
23.Oil is added to the water for boiling pasta in order to
& _5 \6 M1 u4 V1 ?6 K5 F! G向煮沸的pasta (意大利空心粉 )中加油是为了
' F& g7 r1 R* O, r$ iA:prevent the pasta from sticking and to minimize foaming action.$ {; M. x; x0 }  A0 z8 t% S- n1 o
防止面条黏合并降低发泡。3 j6 N! f/ a3 Q# [
24.Which pasta dish features pine nuts and basil?
$ v+ e  z" S- y4 e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' G7 ?% v4 D6 n8 r/ m, qA:Pesto.一种绿色的意大利面酱 % L  v. ?9 f+ o% x2 Z1 g( T( u
http://www.tianya.cn/techforum/content/96/563836.shtml
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- ?! |) u+ ^, h9 s: J, f25.Which of the following is a spring vegetable similar to spinach?- T9 c% T, L* F% n$ g
下列哪项是一个春天的蔬菜类似于菠菜?  ^0 S/ }+ D' @# R" G
A:Sorrel. 酢浆草。
0 A7 k/ C* q0 E) v+ z. Ahttp://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:0 I+ f" D9 Z- Y+ T( G' c! j' ^
哪位厨师最早带来高水准浮夸的美食' m1 R. V; U2 S6 f
AAntonin Carême 人名 安东尼·卡罗美/ v0 a! g' Y2 S* J. y1 D+ T
" ]  d* V$ D/ r# Q: I* L" {$ d
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* a2 q9 u5 c- W, }6 T$ N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ U! S5 K" E2 u8 f" B- J; g
A:Cast-iron stoves         壁炉) e* i" |' r3 p( Z! t- J! K
http://www.usstove.com/products.php?id=6
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; @% H( o5 g$ j. }28.The French term used to describe the roundsman, or swing cook, is:0 u) f: N3 L% c, z% _5 A3 G
法国术语,用来描述roundsman,或摇摆厨师是:
$ c) y" R% _9 L" r) ]A:Tournant   图尔南
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0 k6 i" L* ]8 K7 m; ]7 e29.Another term for the wine steward is:. F& }" \$ m, x- \, W
葡萄酒侍酒师的另一个术语是:/ O; `* n3 l% U1 E0 k% m1 d1 c
A: Sommelier 侍酒师
: u1 h' e" _2 c( @5 ?4 o/ q, ^
6 ]' r" Y  @. {. w# P# P30.Molds, yeasts and fungi are examples of a:3 w7 k$ Y9 ~0 m
霉菌,酵母菌和真菌是一个神马例子
  @, g! w: ^" s8 JA:Biological hazard 生物危害
1 i7 i) o# k) k
' n% e1 P" v7 ]% O/ W* ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# L8 |3 R1 i! b; P根据加拿大食品检验局,食品的危险温度区在多少之间:
: c3 f& k/ ^7 F# f  J3 i- v8 _A:40° and 140°F (4–60°C)     4-60度' \' h0 ^. n+ W+ \) Q0 R( ]
+ l' r# z4 Z3 q& C9 I2 Q
32.All bacteria need the following for survival:
  `( {8 r1 \3 _, _* o7 B+ s所有细菌生存需要以下哪些内容:+ S0 O+ O6 L! L- I% C
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' W% U3 d. _- P  D
! v$ s% N) g3 \( t* Y2 s; e  B' Z33.Which of the following correctly represent critical control points in a HACCP system?+ c' v! P9 ?. I( R, I1 Q- y. ^
以下哪项正确表示了HACCP体系的关键控制点?( Q1 R% N7 L& x2 v6 {  I3 A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 a' ^- E7 Z6 T$ B5 w4 V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 n5 Y8 Y/ _; |. N) l8 a& c6 ^. h* W1 y5 d/ m& S# m. U: W
34.Which of the following is not an example of a carbohydrate?) |8 d: {! |4 x0 z
下列哪一个不是碳水化合物的例子?; e, H) [8 l/ t
A:Essential nutrients 必需的营养物质& v6 n* V' ]( U) w4 _

7 }1 s5 j! V+ [4 @- [" [6 D35.The process by which a liquid fat is made solid is called:
9 R8 M" F# [! n1 a* M9 c液体脂肪做成固体这个过程叫什么( p2 ?. ~/ \" B% w
A:Hydrogenation  氢化
" U( Y5 _% K$ V& V% z2 {" o/ }, ?. n7 D- g
36.Which of the following is not an example of a fat substitute?+ ^, {2 A9 r- w! ?# `
下列哪项不是脂肪替代品的一个例子1 R0 [9 X0 v1 Y5 d
A:Acesulfame K  安赛蜜K表
9 t' z+ \/ a/ ]# j7 f) N
6 {2 N$ o: [+ @5 h6 z8 H37.Health Canada requires that a product labelled "fat free" contain:
( L9 y7 F- \1 t9 l8 E. V加拿大卫生部要求的产品标有“不含脂肪“包括:) P) k! @+ R# W8 D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 v; m7 Q1 R5 C( i( B/ W" i0 Q9 j* J4 T5 E
38.Which of the following is not a problem associated with converting recipes?
, o  R4 A# F. e6 [. v3 |% X% u6 ?下列哪项是不相关联的转换配方问题?
; E3 ^7 Y" A! F' c- nA:Unit cost 单位成本( r1 d9 @: }+ k; N

2 ^6 y0 a3 I0 \$ q' w39.The condition or cost of an item as it is purchased from the supplier is called:
7 v  X" o- i1 T# R7 x2 p" \8 a从供应商采购的物品的品质或成本叫什么
( E# G6 K/ z/ A& w! A/ y2 @A:As-purchased cost 购买的费用
& x9 y6 F; A1 l6 i- l0 I
8 {  ]& P) y( F: @40.The amount of stock necessary to cover operating needs between deliveries is known as:9 j3 [) r* `8 H# ]& F+ I) ~7 I% h
在新货到来之前用于日常所求的必要库存量叫什么. n, u1 h' @& X7 C7 [
A:Parstock 基本日常最低库存. B& f4 Y9 }( E! z" {4 r! u

3 x7 T2 {! e3 b, m+ ~2 b" T5 Q+ ^2 P41.Which of the following abbreviations is used to describe the proper rotation of stock?+ K. a% v# K* C4 x* y( k6 i
下面那个缩写是用来表明正常库存流程?
' r# p5 E; a! oA:FIFO=FIRST IN FIRST OUT 先进先出  }& I" T7 u3 L/ @" w! {

* ^: C' j; H* W, E# F& P42.Which of the following knives is used to turn vegetables?
2 J! w4 Q9 K# M4 g; @: U: L下面的那把刀是用来打开蔬菜吗?; J' H' ^  l  f4 W+ t% {' i( `' r
A:Bird's beak knife   鸟嘴刀# O( P; a9 P/ C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ P5 x, A3 J) N' _% \2 ^! z4 @. S- V8 m  F5 M
43.What is an instant-read thermometer best used for?4 z) p8 l' k$ J+ Z1 J+ I2 S
即时读温度计最好用于那方面?  i/ m8 r" v% ?) F1 k1 @' x. S
A:Checking the internal temperature of a roast 检查被考物品的内部温度
8 j  C$ Y3 k, b8 g, `& X
: W1 e7 z( ]* P" [. x1 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 A; p+ n5 d' h% |3 @5 \, w7 ~下列哪些金属材料受热均匀,通常用在铁板而且非常重  t4 }7 `" g4 i  t% |" _' g
A:Cast iron 铸铁
! \6 q0 C. l# y9 p, @* ~/ ]  x1 U, {7 c+ s/ v" c
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 q% {3 V; x3 N8 ]& k6 ], A1 D4 U哪件装备下面有一个可移动的碗和一个S形叶片?
- @. @- L3 z5 W9 IA:Food processor 食品加工机4 B& K; z% }/ v3 X# d; o' i
http://www.google.com.hk/search? ... iw=1263&bih=5726 f* j. d2 D5 c- p9 t8 g  X; O7 T

% P# `' @+ o$ z9 R; K% i! e46.Which of the following is not a rule for knife safety?
$ x7 Z! X9 v' O. p& K" v下列哪项不是用刀的安全规则?
" T. ?+ p: f/ W& w. WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 t& M. z$ J. ]& h' f# K$ p
. p  v3 ]3 H: A1 v
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 P7 i  Z9 J4 i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) G: B- E; k& @7 k  f5 SA:RondellES
9 N  r+ e( Q! a4 y0 Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
- c) S, }+ Q: ^$ d/ U% K3 j8 d4 D" @2 |下列哪项是切成小方块用于汤的装饰?
- f# Z0 w- n6 `+ MA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ v+ M% C- c( Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 t, G% N* y# A, `) l% ]' w6 ]" `+ B
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!!——
7 A2 H, y# M' B/ o; A" d2 x* u) PA:Gaufrette
4 R4 p! \  Z6 F  u7 m! Z, Q7 p& Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 ^4 [" f6 ?. _) [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- v) O) C' }6 \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# K* ~8 ]" X/ {  Q4 @/ y
1 i8 Y5 O3 I4 q3 r
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  m5 u" x1 w" @+ ~% ?# D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)5 ?# g: M7 Q& }( T, T
A:Cilantro 胡荽叶 香菜
2 m% o9 P% w* R; Q! ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: T1 N2 w3 i5 I
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60.Allspice is made from:
$ `% |& Q% l, r1 a& N 多香果,  多香果香料是什么; |( w8 M. V4 m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 [- |7 Z# P6 L' e# H$ L* O
A:A dried berry 干浆果
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+ d# o2 V6 H- L+ w; G61.Which of the following are used to make a sachet d'épices?$ _; f/ T2 K/ q9 ^0 a( L/ m; a+ l
下列哪些是用来做香包德épices?
7 R( o$ \7 F5 [2 t+ Q- Uhttp://www.sachetcatering.com/
) w6 J) f0 N7 ?$ v7 K! PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) t# ^) o$ Y0 k7 }
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62.Which of the following condiments are not soy based?
$ x) r% \) ~( S8 M1 _下列哪项不是酱油调味品的?. y: d* p& [5 ]
A:Wasabi 日本辣根
$ [: S( S0 K+ G! }  G* {% M1 a' B! _' v
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; _2 C7 g+ `; _* E8 z9 b& b+ X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:7 @! v$ [8 e5 ~. ~. c
A:Pasteurization  巴氏杀菌" M  `# U, i$ u3 t7 N% p
; C) A5 O, ^% f: d
64.Which of the following steps is not the correct procedure for whipping egg whites?. ?% ]2 K0 m" t, A0 s* I- |' |/ F
下列哪个步骤是不是正确的蛋清搅打程序?
9 I7 w: b% J& m; v* ?) BA:Allow to rest before use. 允许休息后方可使用。
# B" Z( H$ k1 W% J6 K: @" D. T% v. |( i9 K/ d8 N  l
65.The weight of a large egg is between:一个大鸡蛋重量介于:, N0 k/ @0 Q8 M& p) T
A:56g and 63g 56克和63克
( R6 Z, ]; l) o; O. P) e
2 `% Z( _) F$ C1 D: P66.Evaporated milk is a concentrated milk that is produced by removing( v; ~! m+ _1 ?# n; D8 ]5 E
炼乳是一种浓缩牛奶 是去除什么做的
( m( D$ _) Z% o6 PA:60% of the water 60%的水) {1 E1 _# A0 E  M
* F% H. x  S. Q7 ]
67.A method of cooking that transfers heat through a liquid or gas is:
. P. R$ ^8 w2 u. e+ i7 }0 I一种烹饪方法,通过转移液体或气体是:
* z; i2 K7 z3 Z* O0 I, @( g" @6 HA:Convection 对流7 R1 h1 H: T# ~% o9 e' z& h5 ]

  t9 u1 o* i5 i( X! C5 w) x68.The cooking of starches is known as  烹调的淀粉被称为
/ Y0 d" `! `/ t, i$ [/ jA:Gelatinization 糊化
0 l9 y0 g4 \  ]/ x. E
8 T! P2 z3 U' W2 }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' g2 J' A' m+ j) G" K  xA:Braising 烤) E3 z6 u  _& v

9 Y2 _6 m- |- [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:
1 J: N3 L" ~- o$ x: }2 SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; G1 d$ a0 z, {+ H* o% J8 I0 N
& [7 m9 m9 @+ |7 F9 E
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
; Z* d6 H# I+ X6 E1 B. mA:Fumet 原汁) Y0 R. r8 D) Q" `6 m

* `; W* i' k8 }6 s; U6 d72.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9 x. d  _; i; h3 G: ^; E3 {
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
3 T- s# J3 d# |+ K
- {% }( {% L" z8 W1 p8 o73.Which of the following is a principle not used in stock making?
- u. ^" p$ T, {9 T+ d4 E下列哪一项不是用于制造高汤(低汤)的原则?
7 V8 c; ^0 p" W9 e! s6 ^6 HA:Start the stock in hot water.开始在热水中操作
+ f: e" F' \9 T5 k6 u
) ~1 _. l/ W6 I! B3 H% m74.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' }2 S) x  Q! y* C8 E
A:Remouillage 法语熬汤: I* Q3 r  v$ V. a- n# A9 B% L
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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