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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。
1 p8 V' ^0 L- N9 a' j. s& y: B; |  C& b/ q0 E5 d( S2 G2 r
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。
* |* l$ _. ]( \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
/ o8 h$ d( L9 i' a4 w4 }1.Which of the following methods should be used to determine doneness in a New York steak?  h& C2 P9 M: T2 Z: R( 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)
' G! }: `( A" P2 A" W6 V) yA: pressure touch. 压力触摸
  P- H" X9 L" N$ b- m  S5 ~4 j: D* @2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 Y7 X+ Q) H' a6 d2 B
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& x+ `8 s; w! c
A: acid  食用酸
8 Z6 h0 \3 ~$ f- h. R; g3.Vegetables are major sources of which of the following nutrients?% i# Y% P3 h4 J: {) ?% x. H
蔬菜中包含的主要营养有哪些
6 w6 Z% q6 B  }( X7 j8 G5 b  pA:vitamins and minerals. 维生素和矿物质。
$ x+ D8 H, n7 ]) D2 _; ~9 M4.Cauliflower is commonly served with
& k& \5 ~$ f3 b% J花椰菜(菜花)最常见和那种酱汁搭配* H3 v4 }: O. e, @) k
A:Mornay sauce. 奶油蛋黄沙司
6 Y! j$ v1 C$ S5.Which combinations of products are found in pie dough?. o6 _+ i# B# G2 j$ @
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% j0 k% b# {5 E6 h1 o3 AA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% @4 d  @# r( @3 G6 t" w
6The French term for mussels is 法国语青口(海红)叫什么
9 a, `; x. m# P, Q7 k& q$ l1 OA:moules.法语青口,海红5 i% l( t- }7 \8 o! ~8 B0 W
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 b; ~2 |. A! y/ f( i5 P& o, Y% U6 ^
A:faintly fishy. 稍微有点似鱼味' [2 V2 a! ~9 ?
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 L, n, p: D% H0 S7 J1 l9 f
A:2 days. 2天
8 I) N$ i+ {/ ?, K9.What are the principle ingredients in ratatouille? # q" _) I2 `- V! n2 o
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: v$ \" O! f% h- qA:Zucchini, eggplant, green peppers, onions and tomatoes3 \, d! Z7 }) ?& {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )" Y/ b) C6 B! l3 P; r
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* U+ ~, f' Y- d7 i7 I7 E8 R- \A:cook food in quantities that will be used up within 20 to 30 minutes.* {% e/ a  z# q: ~( |% b
大批量烹煮食物要在20到30分钟内9 `0 J! Q" I# s2 v
11.What person has the authority to issue a Health Permit?& T) j; z# \! Z' n9 J
谁有资格颁发健康证(卫生证)。
7 A0 e( b/ |" s/ _# c& B3 }; LA:Medical Health Officer.
! F! A, R2 K- l' D6 P2 R医疗卫生官员。
# t% E7 E6 ^5 `; W& V7 o12.For what period of time is the health permit valid?4 c5 c2 l5 ^3 O# [7 {+ D
健康证的有效时间是多久?% D6 h3 ^; E: _, Z
A:12 months.12个月
3 c" L; s% C" R0 j% h13.In the area where food and drink is prepared, the ventilation system must be able to change the air: Y( [# f( |+ H, E
在食物和饮料准备区,通风系统换气的标准时什么
0 S8 j; n2 V2 z4 P1 ]A:08 times each hour. 每小时8次
# l/ q- `+ l9 e9 S6 A, |14。The minimum temperature for manual dishwashing in the wash sink is
6 N# {* }6 X6 F( u# @手工洗碗,洗碗池的水温最低多少度?- p/ t6 r4 m7 U) Q
A:110 degrees F (43 degrees C). 43度0 e6 L  k5 j  j& P' o
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* z$ q: y: K6 p" ~7 F" }( A用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 t& A$ g" Z; j/ M0 h. B0 s/ s
A:180 degrees F (82 degrees C).  82度- B: p$ K: E- I8 ^0 b$ m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" Z1 P( x) C: E7 y8 G7 i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; U+ T/ a- b! s9 O' vA:en papillote.  法语自己理解! A4 Q4 L/ l0 ~
17。Wing or Club is considered a
  j  v. d3 N6 W( D5 r; ]$ N翼和CLUB 被看做是一种...
( t3 }9 C( m" C$ ~; n8 m  k$ LA:Bone- In Cut     带骨切
1 F0 _- s1 c9 t5 k9 l; W  ]18。New York is considered a   纽约牛扒被看做是一种
/ T) }( B( |  B2 j  Z; r- YA:Boneless Cut     无骨切0 F) T  q; b& P' G8 b7 B8 A( D0 {" \
19.In general, a court bouillon for freshwater fish will contain9 ^8 J! H2 s3 K. y+ {; b5 R7 x( K
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
7 N' i! ~8 W! b. i  r; sA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ \1 e3 p: K7 {- N0 U& S) ~# T3 N和做海水鱼同样数量的调味料和香料5 L) Z8 E7 L. P  Y% b4 H
20.Anise is very similar in flavor and appearance to- U# ]: B: C  J2 q9 U
八角和下面的那种原料有相同的味道5 ^6 Q. A2 m$ m4 B9 C" C
A:fennel  茴香) @6 D( o8 k$ ?" n! h4 H! O
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# E4 `1 F7 }+ {9 }
下面那种原料更像大葱且有平面的叶子
% T% i5 E$ J: T8 p" rA LEEKS  似蒜葱 (这边人叫京葱)
; q; b* v3 F! a0 r! Y% {, c22.Which of the following cutting shapes refers to a small dice( Z( Z" i6 u3 J
下面那种刀切形状指的是很小的粒(末)
1 r1 K8 [% g- }, n0 ]A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 [. }2 }: G* R6 b! b! ~; J
23.Oil is added to the water for boiling pasta in order to
8 X; w+ r3 J& L向煮沸的pasta (意大利空心粉 )中加油是为了
5 _$ ]# x" B( y5 ^1 mA:prevent the pasta from sticking and to minimize foaming action.
0 r& Z+ C' ^! L防止面条黏合并降低发泡。
3 y! @) {! J# T! `! `3 f! r24.Which pasta dish features pine nuts and basil?
( j8 Q) \1 ^1 ?# `9 z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 z5 K9 {2 ]' D
A:Pesto.一种绿色的意大利面酱 + G, B" o) L! V/ F, _) V" o3 l: c
http://www.tianya.cn/techforum/content/96/563836.shtml7 k- `5 o1 @: G$ o% ~5 f; R
: q0 @2 w: C& e$ L2 S" P. C0 h
25.Which of the following is a spring vegetable similar to spinach?
# m( p: `0 \& Y* S6 x9 _& I, e下列哪项是一个春天的蔬菜类似于菠菜?# i, g4 l" s8 x; o+ ]
A:Sorrel. 酢浆草。/ \2 O* |0 P: d9 y
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:( ]* l& s% ]/ `3 e
哪位厨师最早带来高水准浮夸的美食
2 _# L5 k- t, y# B9 [: }AAntonin Carême 人名 安东尼·卡罗美6 g6 y, Z7 t1 R3 [0 V  i
% }6 L  v; F( M' e0 ^
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 z. o) T9 ~* ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& B3 r/ Y1 `8 a8 zA:Cast-iron stoves         壁炉" h+ w, I# ?6 p3 X, d! S; o$ \
http://www.usstove.com/products.php?id=6/ o/ F6 W: P& w5 n2 m& B0 n+ y

3 e* ^* L/ b% a( r28.The French term used to describe the roundsman, or swing cook, is:
5 M3 L/ U/ O  q6 X3 S法国术语,用来描述roundsman,或摇摆厨师是:
/ z* r, l7 ?9 ]- X  |. c& V/ g; uA:Tournant   图尔南
0 d$ O* ?* j* Q; ]* O* c1 T! U5 U# U  ?2 l
29.Another term for the wine steward is:
( S! X  ~, }, l2 N- E葡萄酒侍酒师的另一个术语是:; N3 B/ J8 |4 H
A: Sommelier 侍酒师6 S! |8 h/ H% k% k1 f

1 u/ Q, J* o6 B5 r# I. ?( C30.Molds, yeasts and fungi are examples of a:! Y$ f/ V, e0 r" Z8 h
霉菌,酵母菌和真菌是一个神马例子: A* v# a- o& |4 W, z" [+ y4 n
A:Biological hazard 生物危害
* t, u) z: [5 k+ C% Y' P. k& \
7 w( S3 v) ~3 R  B0 h, A1 V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- f! t8 J* ?% R9 Z根据加拿大食品检验局,食品的危险温度区在多少之间:
/ W1 {/ L/ ]: M* P; xA:40° and 140°F (4–60°C)     4-60度
. b- ^, z' @& ]7 ?
1 u8 T" O- a% m' J32.All bacteria need the following for survival:
9 r" r( S; W) a- n* z  B4 R6 m所有细菌生存需要以下哪些内容:
9 y2 Z* U4 }  y- l; LA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ V( K/ `* \. A( M- f
" }7 f4 d+ v" c' \# n
33.Which of the following correctly represent critical control points in a HACCP system?
% R- k" ?* B  ^9 I* x以下哪项正确表示了HACCP体系的关键控制点?
; G1 y/ U, @' J2 m7 zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 I3 {# }0 C4 N! Z8 G2 O- U食谱,接收,储存,准备,烹饪,保温,冷却,再加热" Z8 W/ Z4 w4 Z! g
0 I6 q# ?& J% _, ]. z
34.Which of the following is not an example of a carbohydrate?, N# o# r0 r( [
下列哪一个不是碳水化合物的例子?% o' {& j. R! V% f1 Z
A:Essential nutrients 必需的营养物质
3 P! s0 x# X$ d$ J# r% D% G& E2 d) E- D+ z6 F
35.The process by which a liquid fat is made solid is called:
( y) r8 v2 g( a3 R液体脂肪做成固体这个过程叫什么
( u6 F5 ]( }. rA:Hydrogenation  氢化
1 x; A: V) _  \% q* Q# y
1 F0 Z+ Z, Y" c+ Q: P36.Which of the following is not an example of a fat substitute?
  y, P2 _; P' F  o; }下列哪项不是脂肪替代品的一个例子
9 \; W) e6 a1 A9 f1 TA:Acesulfame K  安赛蜜K表
! g8 Q3 p+ T* r
0 q( c; h- q3 b37.Health Canada requires that a product labelled "fat free" contain:
% M  B' ^) x: l) }7 n, V加拿大卫生部要求的产品标有“不含脂肪“包括:$ ^* Q# w; Z6 g- h; X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 G( J0 ~2 r# U+ k& z) s( e  x
2 ]; o; x" S# w, J, a( B& R' _38.Which of the following is not a problem associated with converting recipes?  z. v8 U- C% C! {& W
下列哪项是不相关联的转换配方问题?
9 q$ F9 G( o, {9 I# Y1 xA:Unit cost 单位成本  ^% F, k$ y8 f
: G- _* E3 ]' T6 k  B! V) b- U
39.The condition or cost of an item as it is purchased from the supplier is called:
, b$ Z6 r7 P3 H  R0 Y' N从供应商采购的物品的品质或成本叫什么
! G6 A3 d3 p- u* hA:As-purchased cost 购买的费用' b+ C) n5 C5 y  Y4 }

! i6 ]; z1 G& _" O$ p) |7 h+ J3 x40.The amount of stock necessary to cover operating needs between deliveries is known as:3 ?1 `3 j1 _6 x% y
在新货到来之前用于日常所求的必要库存量叫什么, V+ S# x" c- \& n
A:Parstock 基本日常最低库存
% k% R& A; N+ D8 B/ v
, b% D8 A! |/ t5 f41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 x8 x' i& I/ T- x* C: L1 `下面那个缩写是用来表明正常库存流程?# E6 `! i$ O6 p) t7 [' p9 p  D
A:FIFO=FIRST IN FIRST OUT 先进先出, \/ }( p# Q6 s  ]; d7 b

0 b% q8 |# s0 ^' Z! ^42.Which of the following knives is used to turn vegetables?, d' Y0 _$ t2 ]2 Z
下面的那把刀是用来打开蔬菜吗?& z; n  ?$ F  `7 n
A:Bird's beak knife   鸟嘴刀! _9 D, F9 S: y* B* u$ O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 O, x5 ~* a. W9 I5 F& V; O4 ~" ]  Z; K) E; j9 k
43.What is an instant-read thermometer best used for?
6 K( F6 l" n/ w" f, g% ?6 \即时读温度计最好用于那方面?7 ]1 X+ m. A. h9 m3 u) T! I! i
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ ?$ n- D% x# O0 I* b& d& b
0 W( X* o# o  g  P, N
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ U, s5 r6 Q( k/ i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( y* a) G# g3 AA:Cast iron 铸铁; j$ a0 w$ Z2 f9 C4 E
& _. e4 Y1 i" h: X
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, k3 p" z- ]& J8 F2 f$ J
哪件装备下面有一个可移动的碗和一个S形叶片?& ~8 E1 C& _/ d+ ^) N  S
A:Food processor 食品加工机; |6 G4 v9 X: Y5 @8 L$ E
http://www.google.com.hk/search? ... iw=1263&bih=572
* w" H2 T/ `" S3 z% k3 h/ m( q
, N! q# u. y' ~3 J46.Which of the following is not a rule for knife safety?1 N+ d# ]" _) C* w, V. D5 a' @
下列哪项不是用刀的安全规则?
* x, r8 n, ?( |) ~$ m* Q1 k  Z) iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 r! H5 u6 x" q- d, V
( h+ J! H. d& R0 _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ q' p7 k  a3 r5 S* R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: _6 h- D$ h6 V- I8 V# G. vA:RondellES 2 S/ q# H) ?$ ]0 V" m2 ~: y0 q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ g5 A9 V% U4 x0 j% {, h3 s5 W8 I4 g3 R' x/ N  T0 t
48.Which of the following is a diced cut used to garnish soups?
4 l, B% n# \* C5 V% Y9 G& @: y9 G下列哪项是切成小方块用于汤的装饰?
* o& \# b( V  ]4 YA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' I, H9 s2 e# Z: n/ B5 T* y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 n' w7 N  P2 j# k+ o4 U
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!!——
! M7 e' Y2 }) V( v. [5 K: u- y5 v7 m, nA:Gaufrette
$ ~8 z" i$ N2 _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 [; ^. t- c& i$ Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, j. v0 @% H/ o4 [, AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; v( `# b- v7 F4 ^: q6 Q
2 x/ q7 j3 v" n- u3 g0 y+ s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 F1 l: f) o- z& W0 ]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)
: ~7 w4 q+ C# QA:Cilantro 胡荽叶 香菜1 {! @7 i# Y8 \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 C! g1 ^% j; t3 E
# H7 _" ?) A4 u# s4 _( i6 u; [60.Allspice is made from:
8 L3 v2 s& p* Q$ w5 \2 j 多香果,  多香果香料是什么
4 B* J* c9 w7 Z5 D2 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* N$ b4 I! k' A- A" M. A/ @. {A:A dried berry 干浆果+ h4 L( f0 ^0 B& z+ e

2 U1 h4 \! K, ]% M' v& @% _- r# Y3 P61.Which of the following are used to make a sachet d'épices?; ^" l& c) ~, e4 e8 D/ k
下列哪些是用来做香包德épices?
7 O1 ]& s3 l  W) {$ W. ?& Ghttp://www.sachetcatering.com/) h5 h" J$ R; O# \+ i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
* W5 |6 q9 c! y! u( f+ j' L
4 Q3 D, F8 G# x0 }62.Which of the following condiments are not soy based?
8 e7 i! |$ k$ w8 L: m8 E下列哪项不是酱油调味品的?" r. O3 G8 W' w) ~
A:Wasabi 日本辣根
. o6 C- w% h& O6 w0 x7 q5 ?# P; {9 W' z9 P3 B6 \6 H
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 y7 \! _5 a# _5 W2 `0 M" w
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% v( P$ L- R+ {* N( O. kA:Pasteurization  巴氏杀菌# c0 Q+ \+ g) N, f) U5 O
- M6 O; l. A5 y  l7 M% C" h1 I
64.Which of the following steps is not the correct procedure for whipping egg whites?5 Q4 R% w" q6 r8 G3 i+ J. i
下列哪个步骤是不是正确的蛋清搅打程序?9 X) C$ M. q& X9 [
A:Allow to rest before use. 允许休息后方可使用。
0 F  P1 }9 @# s1 c$ x4 Y6 c- N& E- O$ J# C0 E" {4 [; D$ Q
65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 y0 e( a2 \: I$ s! kA:56g and 63g 56克和63克; b- z) J5 W( r1 O& M) X
5 q$ x2 ]3 c5 N# u1 Y* k
66.Evaporated milk is a concentrated milk that is produced by removing
' ]; m, L; U- ^2 l: |; r炼乳是一种浓缩牛奶 是去除什么做的7 B2 R$ \% e) ]9 t* I1 j
A:60% of the water 60%的水& _: w7 G( D' z' G6 m  H

% t* h, ?' R! c( P2 h67.A method of cooking that transfers heat through a liquid or gas is:
7 e- [$ t9 S, d* a3 y一种烹饪方法,通过转移液体或气体是:$ g5 G1 B  j# U0 j7 u, _1 }) p
A:Convection 对流
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8 h1 s: t6 g; O6 s. H68.The cooking of starches is known as  烹调的淀粉被称为
1 W) `( R+ |0 mA:Gelatinization 糊化% \& e% H* |7 x7 g* h3 q5 G' I

0 v9 W/ M; P  T5 }. X( Y, P: z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  u) X6 Q% H% L5 ~' ]+ a8 v7 o
A:Braising 烤' G; Z. r+ B3 N$ f$ V) ]

4 S1 X2 ?4 I2 U7 `, G% l2 S70.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:
5 H0 c- q+ }- }* o$ X. o7 t# U: F( AA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% B: x3 y% r* n9 n
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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2 U/ c: h" E( |! F) C7 l1 W( x
A:Fumet 原汁
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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
9 I/ g( l. p6 N7 T$ o4 P! Z, y& NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% {" q5 _. V0 z  D1 \: k

2 p: r3 D* O; M73.Which of the following is a principle not used in stock making?
, o0 j# c1 p: _& C4 J% V2 g" R下列哪一项不是用于制造高汤(低汤)的原则?
% z2 X) T- C- q* T% J, AA:Start the stock in hot water.开始在热水中操作
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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3 q! }0 K3 o5 ^) \
A:Remouillage 法语熬汤
1 S  [- C. E* P0 t; z: d( `  i& Vhttp://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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