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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。
7 K9 B2 ?/ Z; G' R: ~9 U& n1 X/ w+ ~) J/ G2 b9 X! 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。
% ~6 L- v" s' d  O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( G* F9 |$ |7 @* x2 d# l4 E  y
1.Which of the following methods should be used to determine doneness in a New York steak?
- ?! }7 v! ~/ ]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)
8 z% C! C' A% R2 P& B: QA: pressure touch. 压力触摸
. Y" l+ l3 ~7 r( ^/ A0 E0 `9 [2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 U5 R# ]$ S9 Q, ?. _% B0 N
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9 f# F* [: v2 L) X
A: acid  食用酸  Y( f1 [+ ]! P+ z- x* r0 X  d
3.Vegetables are major sources of which of the following nutrients?
, n+ v3 W6 F! i' p4 n蔬菜中包含的主要营养有哪些
4 }0 [# L) v2 Y3 K( I" sA:vitamins and minerals. 维生素和矿物质。
0 g& k3 }, L  V4.Cauliflower is commonly served with% P/ T/ T4 v5 {. j: X1 p. p% h7 @. O
花椰菜(菜花)最常见和那种酱汁搭配
, k' b1 J* M% c3 Y4 S( Y+ R/ F2 WA:Mornay sauce. 奶油蛋黄沙司0 I0 T6 K6 B% ]2 t! b/ D5 u
5.Which combinations of products are found in pie dough?- w8 ^& a+ c2 G' O; B' 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??)
4 Z0 n1 X6 t. E$ n8 h$ l' tA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 q) @9 N/ P, R) c8 z6The French term for mussels is 法国语青口(海红)叫什么
( v8 k: \- X5 q+ q/ n( MA:moules.法语青口,海红
  Y. J, M# E( E7 v  r7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# M& ~: u4 {, a
A:faintly fishy. 稍微有点似鱼味  s1 E% c6 d5 _* o4 Q
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' q/ ]8 v$ R( _# c# B1 x
A:2 days. 2天
) O  Y# m* @/ T9.What are the principle ingredients in ratatouille? % |+ Y' u0 l' |6 [4 H
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- }3 g" f: f+ Y) i/ R, YA:Zucchini, eggplant, green peppers, onions and tomatoes
0 P9 E! N: O! \. ], l* P西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). U: w3 t+ r  u/ w6 i/ o' g
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 T  g/ o! n8 s9 F
A:cook food in quantities that will be used up within 20 to 30 minutes.& Q  ^1 i% F9 Y8 u
大批量烹煮食物要在20到30分钟内' Q, H, K3 l" U6 t, B+ f1 b2 ?* s
11.What person has the authority to issue a Health Permit?
# m8 g# i# G' t2 N谁有资格颁发健康证(卫生证)。
( j. Z1 A7 r+ _5 u; t' J. ?, PA:Medical Health Officer.- n# ]; {6 O2 U
医疗卫生官员。
7 ]0 {1 Y3 d5 e# G12.For what period of time is the health permit valid?
: z7 E( p& i, p+ m6 T; j. ]3 H6 @健康证的有效时间是多久?
3 E  w! Y. g& ?6 n+ P9 h3 LA:12 months.12个月  e9 G6 `0 G( I  C) B* g3 S
13.In the area where food and drink is prepared, the ventilation system must be able to change the air$ L- o# ?, U/ S
在食物和饮料准备区,通风系统换气的标准时什么, n. I' v2 y* u3 k5 v! @8 }
A:08 times each hour. 每小时8次
4 S6 n5 X* g/ s! x4 h; K, o0 z, I14。The minimum temperature for manual dishwashing in the wash sink is9 G  k% x5 w! `9 S9 n) W
手工洗碗,洗碗池的水温最低多少度?
) _% i, C* ^! n7 ~4 H/ GA:110 degrees F (43 degrees C). 43度$ Y* I; Y/ @% Y' u6 J, r
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 \/ x3 Y6 n. X6 {$ c
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* ^: M6 J3 o" r  @) L8 Z6 y
A:180 degrees F (82 degrees C).  82度
, M, q8 f( P+ G7 q+ ^1 X16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 f- x- n8 d4 Q, D9 M  V' T
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 w% I# F5 F4 w8 |5 |8 P6 Q
A:en papillote.  法语自己理解
/ g: K6 Y6 {: C( D1 B17。Wing or Club is considered a0 r8 ]6 @. n, }4 B% @$ d5 c6 s8 C2 _
翼和CLUB 被看做是一种...
8 d; u9 f: c4 _- }5 VA:Bone- In Cut     带骨切9 q1 @/ C& T: r; u6 w( D
18。New York is considered a   纽约牛扒被看做是一种1 h$ z: o; \& W. f
A:Boneless Cut     无骨切& [: _$ J1 Z2 v0 t1 b6 r
19.In general, a court bouillon for freshwater fish will contain
5 h9 G0 P1 I1 ?) y6 q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
% r! A9 s- P% F% t+ KA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 c) p2 ]# y' k7 h, Z/ k和做海水鱼同样数量的调味料和香料& P6 e4 J$ j2 `
20.Anise is very similar in flavor and appearance to8 N" T/ ^' H' U! V% ~
八角和下面的那种原料有相同的味道4 L7 i3 _8 z6 g/ d  O4 S/ [
A:fennel  茴香
! I/ D4 z7 R, r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 ?& X1 _) `4 B' s( k$ [
下面那种原料更像大葱且有平面的叶子
$ h: Y3 R) C; C0 {A LEEKS  似蒜葱 (这边人叫京葱)! o$ {) \0 y" _- ^* P
22.Which of the following cutting shapes refers to a small dice" r% o. b+ d2 \  \& G
下面那种刀切形状指的是很小的粒(末)" Q  Z- y  L; X7 ~: @- A& M6 _
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 X  i$ B0 u! ?1 ^23.Oil is added to the water for boiling pasta in order to
& A$ S0 p: d( B: j: c9 E0 y向煮沸的pasta (意大利空心粉 )中加油是为了4 u+ w4 a- Q+ A+ G% ]( f4 q7 W
A:prevent the pasta from sticking and to minimize foaming action.! V3 Q5 S: [' ~0 l7 N
防止面条黏合并降低发泡。: |$ e9 n6 H# B/ ^4 M
24.Which pasta dish features pine nuts and basil?* X$ d" Q" S2 ?7 q6 |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ I0 a/ ?3 G7 w/ j: ~
A:Pesto.一种绿色的意大利面酱
% V) g  J8 {, I7 i( Z9 K1 Ehttp://www.tianya.cn/techforum/content/96/563836.shtml2 Y! ?" ]) p1 @
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25.Which of the following is a spring vegetable similar to spinach?: q6 |  e/ i- m
下列哪项是一个春天的蔬菜类似于菠菜?
. u+ R$ J5 [) [# ~2 f" w! `9 G7 w% w$ j* c. |A:Sorrel. 酢浆草。
! Z# h& T8 U# o. [1 w# Ehttp://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 u  w2 u! A8 m! e- O: z哪位厨师最早带来高水准浮夸的美食* I, b3 _- j5 _; _
AAntonin Carême 人名 安东尼·卡罗美
: [3 q& q9 P0 @5 \1 f7 q" w, \, ~" d# c  l% Z* K$ n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ F: @2 S. R7 W3 M2 i0 n  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 。' U4 e7 ~* D4 Z$ n8 I
A:Cast-iron stoves         壁炉
3 ^7 l, O! }0 S3 }8 Shttp://www.usstove.com/products.php?id=6) c. ~: T8 D6 \! k  r5 b
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28.The French term used to describe the roundsman, or swing cook, is:5 L9 y% a! u$ S- V# c; j
法国术语,用来描述roundsman,或摇摆厨师是:
% n- ?6 y+ J4 b* w& v3 r1 {9 QA:Tournant   图尔南
" V3 Y9 l/ f6 U, C9 l5 T) O) O! k( {% A
29.Another term for the wine steward is:0 J7 A: Y) F( M
葡萄酒侍酒师的另一个术语是:
: L# [1 Z  N, D/ [. O) _* fA: Sommelier 侍酒师9 L) _6 s2 \- H: x7 a& J
5 I2 N; m6 b6 W. b
30.Molds, yeasts and fungi are examples of a:
. v  m9 E0 c! i霉菌,酵母菌和真菌是一个神马例子
; h: s! {! R. B6 H% p2 uA:Biological hazard 生物危害
: r% d2 P2 q# }
* g8 f! M# f$ R9 R8 n- R' Y$ q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  e  F/ C: q- [: l: c* f1 s
根据加拿大食品检验局,食品的危险温度区在多少之间:& b* U) i3 ?& U1 ~3 e1 ?
A:40° and 140°F (4–60°C)     4-60度
, r" C; @$ t  i4 L3 x% g- v+ d6 k- v( P$ F# n) h
32.All bacteria need the following for survival:# W, G8 E/ c2 t
所有细菌生存需要以下哪些内容:
. j+ V; _) f- jA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* G( Y$ D6 }; C: @! k$ p

; w) [2 Y$ w. F  N) ~+ r* ^33.Which of the following correctly represent critical control points in a HACCP system?
" I5 s5 \& N; s6 T, s$ e以下哪项正确表示了HACCP体系的关键控制点?
+ C' A- n$ S! e3 eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% G% C( O% P/ k! k3 x, R5 m" a) h食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# w6 @) x7 @# n' n( X- Z, i/ B! I- \  ]* Y/ |
34.Which of the following is not an example of a carbohydrate?/ U% ~9 j) G( o7 b
下列哪一个不是碳水化合物的例子?' \( A/ p6 H* J
A:Essential nutrients 必需的营养物质, W1 f+ B6 x1 T: E5 z- {
* Z( S, g- G! c
35.The process by which a liquid fat is made solid is called:. f5 g- P! a8 x2 V2 q
液体脂肪做成固体这个过程叫什么
& D7 n" Y' `; V5 }7 {1 \; s& DA:Hydrogenation  氢化; }* |! q( @0 q5 b+ J( B3 V

( n/ b- w3 s1 y% c36.Which of the following is not an example of a fat substitute?
/ d, W0 o) L6 H- D# a+ U下列哪项不是脂肪替代品的一个例子
# a3 v+ {; O8 a6 G, ~0 f$ w8 A2 A% a; KA:Acesulfame K  安赛蜜K表
+ ]: T5 P) @% Z% z# C9 X! _
0 p7 \2 {7 U5 G* Q0 _7 ~. k# y37.Health Canada requires that a product labelled "fat free" contain:
" v% ^( y' B+ g" l3 }加拿大卫生部要求的产品标有“不含脂肪“包括:
6 p5 z7 P1 i$ D; [" OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ ~6 C. `  {" K! U( A2 y1 O( m. G6 N& a) n
38.Which of the following is not a problem associated with converting recipes?
( s2 F" S, P: r5 i1 d% D* |3 B下列哪项是不相关联的转换配方问题?* e" q5 y4 ^' ?
A:Unit cost 单位成本$ i! }" W) C( a$ k% J' t4 O  F4 Z0 w
: x6 a6 W  L$ A! \6 p- k* I
39.The condition or cost of an item as it is purchased from the supplier is called:
+ C, o5 R" |# a& u; h从供应商采购的物品的品质或成本叫什么: J5 {  i( e" T( x& D# R
A:As-purchased cost 购买的费用% H. L5 K  s: ^- Y; t5 u7 k2 Y, f
' U6 h# N, \- o. ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 k, \  Q- \! B) a* \. u! V在新货到来之前用于日常所求的必要库存量叫什么2 ~& ]9 z8 S: T2 [/ k& p6 x2 D
A:Parstock 基本日常最低库存8 S7 ^( J  Y& v0 K
1 }& ?6 s# N& S3 d! O# G
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 W4 G2 P& R( c0 j
下面那个缩写是用来表明正常库存流程?
. R2 V" u+ }6 s: o2 E" ~/ b0 S$ HA:FIFO=FIRST IN FIRST OUT 先进先出) _1 ]3 c* H8 X3 w" P8 g; X

+ @+ t- h+ t# R& z% I! |* H42.Which of the following knives is used to turn vegetables?1 U- @' c4 C2 [3 O# I% O" k" o2 m
下面的那把刀是用来打开蔬菜吗?) C- L6 c( \4 W# t" J, Y; W& F
A:Bird's beak knife   鸟嘴刀
6 z) F; l/ o1 |8 Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% \* z& g& b$ o, Q8 C7 d

# x$ x. |9 s/ u6 N3 c* H43.What is an instant-read thermometer best used for?
! s! ~6 [4 K/ U3 C: I即时读温度计最好用于那方面?
( m, n0 i0 v. _( y# J9 z7 _A:Checking the internal temperature of a roast 检查被考物品的内部温度+ N; _2 {+ z- |

) R5 x* L$ U+ o9 L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, t- I! r! ^; \4 K: r下列哪些金属材料受热均匀,通常用在铁板而且非常重% B) s& o0 A9 L$ B/ ~: X9 L0 ]
A:Cast iron 铸铁+ e) B6 S: g) r0 ~" J( C
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 y+ T- Q; h& S6 J5 W哪件装备下面有一个可移动的碗和一个S形叶片?
; P1 b1 h3 s$ q- o! hA:Food processor 食品加工机
4 S$ c1 J6 w. Q9 L; Z1 phttp://www.google.com.hk/search? ... iw=1263&bih=572
1 v, m" l8 I8 \
# ~9 C* b$ A! w46.Which of the following is not a rule for knife safety?
! b$ }: t# l0 B1 L3 w) T1 U+ [下列哪项不是用刀的安全规则?
- Z1 j3 {4 |' P: L9 L# S# fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% B( z, }4 ]6 B. q, x' x$ ]- Q
8 E" n/ g9 H+ a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 Z: j, ~0 c0 R: @6 a; s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ G, ?) ?8 J' T
A:RondellES
) @( l. E4 d8 i# a3 R  |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ w6 G+ r! y% p1 h3 f
* S" m, m) @* `
48.Which of the following is a diced cut used to garnish soups?5 I9 w9 A* D1 I7 v
下列哪项是切成小方块用于汤的装饰?
; `4 a/ J3 Z( g9 UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 `8 [  ]9 o+ V3 y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' |& x4 K. u/ d+ L8 J( 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!!——' K2 |- M  `6 M: U% H0 t; p
A:Gaufrette ' B; ?  [# V, I5 [+ G2 |5 m- G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 K9 F4 T8 f; K' X% a* G: Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 k6 O" H6 \: W8 Q/ Q1 w# D- L: q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 y  e5 u5 h. ]! X; F

) `# Y  B: v; w" c8 z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 A7 B) I+ X# ]/ a) E; I# o$ {7 S5 P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)
* N! P& }8 Z: }( x5 _4 S9 lA:Cilantro 胡荽叶 香菜4 \: }$ n, h! |$ ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 ~+ S! p6 x9 t6 T
7 q6 T7 a% O% c8 Y
60.Allspice is made from:
& z+ ?. _- K* W! i( D+ b 多香果,  多香果香料是什么
& a. p5 v! a$ K1 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 M4 z6 @8 h; R0 iA:A dried berry 干浆果
$ ~" B. j4 K% z" J; J
2 }1 C1 s4 G0 \; R0 z7 X61.Which of the following are used to make a sachet d'épices?
% H) N% R5 g+ S+ F3 v/ G下列哪些是用来做香包德épices?) y& t, j+ ^9 v0 x, @- v
http://www.sachetcatering.com/5 u  P8 ~! b( A0 G$ s( `' X7 M6 ~, }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 z  ?2 G- A6 o/ a' f/ {
+ I' A2 R3 z. B6 }6 V0 y" i; n9 V62.Which of the following condiments are not soy based?6 x" W1 R6 x  e
下列哪项不是酱油调味品的?
; `- n1 X2 h( D3 P$ O; g7 W. J6 DA:Wasabi 日本辣根
4 \' K( @1 C6 @3 m, z/ U! T7 n* a
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# ~& M, X, q& v
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:
& {8 d: x% ?  L) S) F: _  s# r5 \A:Pasteurization  巴氏杀菌
. G1 w! R) u# L& w
( ^. F% _6 X2 d/ a" {( q# u64.Which of the following steps is not the correct procedure for whipping egg whites?: ^3 N& b* a! N1 p
下列哪个步骤是不是正确的蛋清搅打程序?* K" B- E* H# a4 ]( W8 l. _
A:Allow to rest before use. 允许休息后方可使用。
. B6 }- f& L1 s
  b$ V" p1 e8 |( R$ F8 z1 y65.The weight of a large egg is between:一个大鸡蛋重量介于:8 b. m) c/ i* v( |* Q
A:56g and 63g 56克和63克, J! X' N2 c9 u" r7 V6 D! `3 Y
$ p4 A$ U0 q! K7 }; D3 k
66.Evaporated milk is a concentrated milk that is produced by removing
& W7 {$ K7 D2 j! O3 q. Q炼乳是一种浓缩牛奶 是去除什么做的: O/ S% a1 d' p1 f% y* `
A:60% of the water 60%的水+ ^9 o" h7 d# ]" `
3 y% G9 V/ K) }: C9 B
67.A method of cooking that transfers heat through a liquid or gas is:
' |: L, d  L0 S# ?: M  l一种烹饪方法,通过转移液体或气体是:
& w0 M# V; J: T' y( ]/ H$ j; ^A:Convection 对流
3 \2 r' Z. c7 X0 P+ E, \. H
( ^0 A9 x6 N4 x# `; i68.The cooking of starches is known as  烹调的淀粉被称为. d% z$ D. b. q% S6 |
A:Gelatinization 糊化& [3 P5 k  j1 ^0 E9 |

; @% U; p9 h: x9 h, H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. C# @2 d$ P% }# `& ZA:Braising 烤: f: X6 `" m. |0 o4 b* C5 ?
# l- l! |$ M) B  S! ?8 S/ f
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. F$ l9 q+ O) S
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 w. A2 k) K5 u$ M2 t
. o4 s( @. ~, I+ {) F
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
; Y$ M' n5 B2 A+ MA:Fumet 原汁5 l. o1 K$ K9 n/ o

- D- U& l, L3 [, V: V72.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" e: {, {- \- p5 h4 Q/ b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" X8 z7 q% v. j: N& r# Z
3 N: t' a) f& A7 [
73.Which of the following is a principle not used in stock making?
2 |9 q3 f: [9 Y下列哪一项不是用于制造高汤(低汤)的原则?) c+ ]" Y' c0 i! z' p
A:Start the stock in hot water.开始在热水中操作
1 a. ~! \: `  z6 _! z6 C1 y# T
: l/ s6 Z  i# n) d74.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6 P% |' r. R  P* u7 ^
A:Remouillage 法语熬汤; V8 v% N9 q9 D& X
http://www.haibao.cn/blog/post/176242.htm
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加油!
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