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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。
. F5 k# L* j: Q- O, @% p0 E3 q- s' |* z2 O4 W& Y' H  C. R" 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。! \6 k; V8 C& D# ^1 Q9 Z9 _
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
2 p' c8 S9 P) H" |1.Which of the following methods should be used to determine doneness in a New York steak?9 Q$ W9 |! T0 R4 H" ?9 D1 c; t
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)
5 ~  d; e( E' z, X6 D  X8 }+ YA: pressure touch. 压力触摸
6 m# o( J3 a# @( h/ }8 [9 E2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 s9 [5 F1 I1 I& E9 f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
8 V% S: M! e" b8 c! TA: acid  食用酸$ c* U- M" i0 K7 A) K: k
3.Vegetables are major sources of which of the following nutrients?
. k: \" [$ U5 Q, X蔬菜中包含的主要营养有哪些
9 I( Q& Q1 ~+ \* k4 Y/ q' SA:vitamins and minerals. 维生素和矿物质。9 k+ P3 b  [, ~" }: k
4.Cauliflower is commonly served with0 ?" h5 o, a* D
花椰菜(菜花)最常见和那种酱汁搭配1 @: q6 x0 A& L4 @. [! n% s
A:Mornay sauce. 奶油蛋黄沙司
" p# g8 v- ~; o5.Which combinations of products are found in pie dough?( r, i7 _1 H. t% W5 E; h3 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??)7 w9 F; |: \+ O! q3 o! n! U8 n1 o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: X; g5 k+ }9 e" u. u
6The French term for mussels is 法国语青口(海红)叫什么
- P, r2 ~$ W; @. }* Q0 {; X+ E3 \A:moules.法语青口,海红/ Q# ?3 p7 c* I6 Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 [8 A4 b+ U( l& `; L. ]
A:faintly fishy. 稍微有点似鱼味% N( D) c7 b- s! b
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% Q% ]8 o( |( e8 U' H3 g7 O5 k6 I
A:2 days. 2天2 C/ R, U: Q2 c1 Q
9.What are the principle ingredients in ratatouille?
) g3 \5 O' ~( r4 K炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 z7 l* \- c7 [: R7 ~2 b2 A) b
A:Zucchini, eggplant, green peppers, onions and tomatoes
, D' t7 H& n% ^6 [西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 q9 F$ [. f* {5 Z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 E( `" y: b' ~3 b" x3 Z$ F2 k' w
A:cook food in quantities that will be used up within 20 to 30 minutes." q. k! G' d* k1 ^
大批量烹煮食物要在20到30分钟内- L0 e& C1 A  w" T  O) S" t
11.What person has the authority to issue a Health Permit?, [0 g; W( n& S: |
谁有资格颁发健康证(卫生证)。
* Y) A5 L6 w& k3 W4 m2 ?- R; sA:Medical Health Officer.) M- F1 R3 ]9 H
医疗卫生官员。% V0 j, l( ^, q  O% \
12.For what period of time is the health permit valid?. @' o# ?$ o0 Q/ D/ B
健康证的有效时间是多久?, s0 w5 B8 J2 n& C, H
A:12 months.12个月
( I) x: t- q0 n13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ w) _, q6 F) A; v5 {, G3 i4 K$ m2 V在食物和饮料准备区,通风系统换气的标准时什么+ S+ q. G  @+ m: d! V
A:08 times each hour. 每小时8次
* q1 ]! J6 ]6 @14。The minimum temperature for manual dishwashing in the wash sink is
* K/ D2 `$ f# W* I手工洗碗,洗碗池的水温最低多少度?7 ^( a9 f: a- X9 y% l" D
A:110 degrees F (43 degrees C). 43度
0 z- g: H+ O3 ~7 y: Q* e! G15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 n! T8 c3 Z3 O/ P% Z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 \6 v# K6 [2 p7 e  c# h5 s1 j
A:180 degrees F (82 degrees C).  82度
7 O. S5 }- u1 o# t" b6 w( y) I16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 d" f+ x7 \* i- U( p( V用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 W+ I1 j/ W1 E* Y
A:en papillote.  法语自己理解: L4 x, X% T/ j  u
17。Wing or Club is considered a; o, J6 K6 \' ^& I6 U( [
翼和CLUB 被看做是一种...
. n. Y8 d( ?- w" A. f( a0 D2 ?A:Bone- In Cut     带骨切( V. X" w; E4 ~' b$ t
18。New York is considered a   纽约牛扒被看做是一种! F1 ?4 ?+ ?8 Z2 Q
A:Boneless Cut     无骨切
* z7 r, e4 @" E* a9 O: |) N) W! s19.In general, a court bouillon for freshwater fish will contain
; K5 j6 _* R% v5 ], s7 R  ]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
$ P/ O8 w) {: cA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 P9 A+ k  X; |2 v, ~& e3 h和做海水鱼同样数量的调味料和香料
" X2 F6 M! Z7 X3 O4 a20.Anise is very similar in flavor and appearance to
# H  {- }# c% z2 l八角和下面的那种原料有相同的味道
, k( P' [  a) x9 a$ R) pA:fennel  茴香
: ]9 E4 ?5 Y9 H: l1 ]6 G21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ s. |# X5 `* X7 O. @
下面那种原料更像大葱且有平面的叶子+ H, N' V- z* }  e9 W" Y
A LEEKS  似蒜葱 (这边人叫京葱)
. \. m) L4 F( D6 C+ z. O6 m2 \22.Which of the following cutting shapes refers to a small dice% p# N! s2 T8 y; ?/ I5 m
下面那种刀切形状指的是很小的粒(末)
% j9 Y  {! o2 T& UA:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 r' d" J. `* l; R& P
23.Oil is added to the water for boiling pasta in order to
' w8 }, ~8 a" t1 [# u向煮沸的pasta (意大利空心粉 )中加油是为了
7 L; o; i- H# o; S0 ]1 U4 sA:prevent the pasta from sticking and to minimize foaming action.7 W" z( }9 }" f$ Y, J
防止面条黏合并降低发泡。
; I- A) I) D& x7 [+ o24.Which pasta dish features pine nuts and basil?' }8 [# a* h6 U% y0 }
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 ]2 v# {6 U. G
A:Pesto.一种绿色的意大利面酱 , ]7 z* ^8 O' _6 ?9 e
http://www.tianya.cn/techforum/content/96/563836.shtml2 @' s. Q( e+ {6 Y, l

0 D& {% u+ Q/ T% I. X+ I25.Which of the following is a spring vegetable similar to spinach?, l3 T/ N& I" b: m- V+ z0 ^
下列哪项是一个春天的蔬菜类似于菠菜?$ }& E. l5 C: T. w' _& Y* c# T
A:Sorrel. 酢浆草。5 W3 P$ t* n3 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:- y3 G8 f9 \* N1 U4 t
哪位厨师最早带来高水准浮夸的美食
; t/ U; W; F) L) ~* S& k& y5 uAAntonin Carême 人名 安东尼·卡罗美$ {1 H1 e% Y+ l0 P$ n
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( x% J1 f0 r8 i: g! z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 i# e5 c) L7 d7 g
A:Cast-iron stoves         壁炉7 m- B$ l; \' B2 W" z8 Z
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:2 }; `: E# z4 F# q
法国术语,用来描述roundsman,或摇摆厨师是:
5 _- g* n, z5 ^7 A3 K9 SA:Tournant   图尔南3 w0 |3 [# [0 a& |# s

, m' w4 T2 P; `$ P1 L% H/ \2 H% w5 ~# E. _29.Another term for the wine steward is:
+ V' @6 I2 D; s葡萄酒侍酒师的另一个术语是:2 _& M. r" L5 f& }6 Z3 t
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:7 G# s( V. R7 A0 `) A1 t6 I* X
霉菌,酵母菌和真菌是一个神马例子3 k- {; e* `8 _0 _
A:Biological hazard 生物危害
! ~* Q$ y/ {$ S# Q- \( b+ U7 ~* n2 {" s# k: \
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, E6 G9 u2 ^5 h3 C/ Q+ ^7 r: j
根据加拿大食品检验局,食品的危险温度区在多少之间:% q; o7 t( k; N0 K
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:" T, c0 c) n9 ^& x$ g- z
所有细菌生存需要以下哪些内容:
4 i0 Y6 ]! A" f" UA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
" C& R; ^9 Y' O, W1 X
* ~7 U) b7 o. L, F$ P33.Which of the following correctly represent critical control points in a HACCP system?
5 [! `9 m! ]. r, W以下哪项正确表示了HACCP体系的关键控制点?/ C2 ]( ^- R8 W5 j1 ~) G. _2 g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 O4 l% s  y2 {6 K/ L5 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 K! e; [7 Y8 u5 R4 F! W0 A2 ]: z' I1 N
34.Which of the following is not an example of a carbohydrate?
5 e( C' }6 ?! h' E下列哪一个不是碳水化合物的例子?7 K* [9 b- q2 p* K0 ~
A:Essential nutrients 必需的营养物质
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1 n: C% J3 S7 q35.The process by which a liquid fat is made solid is called:7 D" ?' v* O% H0 [8 }$ x
液体脂肪做成固体这个过程叫什么# m  w4 {- i% Q
A:Hydrogenation  氢化
6 O$ W2 Q7 G2 z: y) z) `) @; z
4 i& [5 l& K3 L& v) Q* O+ x! ?36.Which of the following is not an example of a fat substitute?" g" N: H" J5 m) X+ t: Z# ^& n
下列哪项不是脂肪替代品的一个例子5 Z5 x) _1 Z  y1 z/ J( g
A:Acesulfame K  安赛蜜K表$ Z) `% J6 _/ Q2 c

& w4 P4 d( A. N/ G2 M2 m37.Health Canada requires that a product labelled "fat free" contain:$ u, _  t8 r& d7 o. H- A
加拿大卫生部要求的产品标有“不含脂肪“包括:, B/ h; j, C; l& d9 J6 a, k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& u0 J1 [8 B! J, O3 g3 ^! J
% ~6 w) @& a$ g- h! L2 s' R
38.Which of the following is not a problem associated with converting recipes?( V8 G- w) l: U# Y
下列哪项是不相关联的转换配方问题?
/ ~% f) L. b3 S+ L1 nA:Unit cost 单位成本- k, o' h4 d3 D5 h: ]9 E

/ f% X9 \+ L* s4 `  I$ a- W39.The condition or cost of an item as it is purchased from the supplier is called:
9 d; J) E7 _  |# I: |  |从供应商采购的物品的品质或成本叫什么
- s1 `; j' C) _* ]+ s3 ~A:As-purchased cost 购买的费用2 ?  R* y! y5 K9 }

: h6 }" l% e: S% [5 p2 n$ O3 G1 H+ \% m40.The amount of stock necessary to cover operating needs between deliveries is known as:) N/ v$ G* b: A
在新货到来之前用于日常所求的必要库存量叫什么3 u/ f  [' J9 z; _( B/ g; [
A:Parstock 基本日常最低库存
/ o5 {1 F, _- @
% G% v& B5 U: H8 H8 n$ q0 l41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 H, q8 X1 N; g' m9 i( c" l下面那个缩写是用来表明正常库存流程?/ h/ d" T" g- u$ R: u
A:FIFO=FIRST IN FIRST OUT 先进先出. S( ^/ y) Z4 {/ y
  A8 Q$ T5 R, |8 }/ x
42.Which of the following knives is used to turn vegetables?
8 B. y/ O* ?+ z0 I) w; k( D下面的那把刀是用来打开蔬菜吗?
7 w. v* U! }! V" s8 m% qA:Bird's beak knife   鸟嘴刀
( ~8 \6 I, W+ S8 G" K; thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 W; t! a1 |1 ]* C9 p0 c& S4 |4 s0 Z$ _  g" t& t+ I& |7 M
43.What is an instant-read thermometer best used for?0 E, Z: _4 y3 C4 H# t6 p; ?
即时读温度计最好用于那方面?
' ?7 Z+ A; Q' B' S$ W7 Y$ qA:Checking the internal temperature of a roast 检查被考物品的内部温度2 v- {2 ]' Z7 B  l5 Y

6 V$ I! A2 g* r8 i; I2 g/ `  b$ H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- E6 T# @* N: L下列哪些金属材料受热均匀,通常用在铁板而且非常重
( ^5 f& M. p& U. RA:Cast iron 铸铁
# |9 h) ]$ S  w% j! v5 [- k* N- C. Q. W
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ B$ U7 q1 c# C! x$ f7 X! C哪件装备下面有一个可移动的碗和一个S形叶片?
2 Z  P6 G) i! F' k+ yA:Food processor 食品加工机& A- [# Y7 e/ g
http://www.google.com.hk/search? ... iw=1263&bih=572
  L7 V# p1 a+ Z7 Q1 y; \. d8 m' `; `  O8 Z! ?% k9 g
46.Which of the following is not a rule for knife safety?
& f$ {: s! t, m  K+ |下列哪项不是用刀的安全规则?
* R; j/ H! }; g' j6 a- [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 X# c$ M8 j6 ~8 B1 u, W8 E

) N1 ~, X' r  P. k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. G1 g! |, O! m" {/ Y( a9 d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 z7 ?. l3 p8 X: r5 _8 |1 Z
A:RondellES 7 H* U; T' ]2 n  X2 J- n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; ]. A4 A, V$ B5 R
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48.Which of the following is a diced cut used to garnish soups?2 u) M5 Y' C! X* f7 a0 N/ O8 U
下列哪项是切成小方块用于汤的装饰?
3 D' o/ x. C; g- x* |5 }A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 R# {$ ^; F. k3 U1 M5 V6 n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% A5 H! w7 O. X- N4 N4 o! W+ t+ m1 z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!!——
5 x. }4 Q; b2 D  CA:Gaufrette - A( ]8 Y# C  J1 ^5 N7 y' z# ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 K# A# a1 [. U' X$ Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# E- p! l2 R$ ~# S( S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( r) m6 K1 \+ e/ n% \- m
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  v+ X+ b9 e1 e5 S; zA:Cilantro 胡荽叶 香菜7 r1 p  F+ i/ v; N8 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 [% W+ n# k! V+ U

- J9 ^- r! ?# V2 [- B7 b8 U3 n  Z60.Allspice is made from:- R' T: @' g  u- i
多香果,  多香果香料是什么! l0 s+ {6 @( v$ a- |/ t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( |( Z- n* p+ w7 Z2 [5 Y- AA:A dried berry 干浆果
3 V8 v: C5 ]9 T/ g( z
/ l6 O5 R& v  V3 e) {61.Which of the following are used to make a sachet d'épices?
: D- X- \5 U- N* H/ Q1 h下列哪些是用来做香包德épices?
1 w! N3 i8 a/ Khttp://www.sachetcatering.com/
& V- ~( |* |6 Z4 K& AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 M, ?$ d! R  {1 u8 u/ i! o0 N- v+ e  _2 S; t6 S7 x- \
62.Which of the following condiments are not soy based?
( ?9 r3 ^+ e# R5 N0 [; c& E9 P下列哪项不是酱油调味品的?5 h: g6 U8 d. o  u! N' d2 {
A:Wasabi 日本辣根4 k, p. [6 ~- x1 g2 \- ]+ C4 O

2 N% P. a; O0 @  F7 S* C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: d6 h  j- U% `" V0 r! S2 P: g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:: P4 \' J2 N/ j
A:Pasteurization  巴氏杀菌
( u) n( j  Y* ]2 E) u  b0 Q1 s- I7 V( N  k' }  S( ]6 g3 _) O  f
64.Which of the following steps is not the correct procedure for whipping egg whites?7 a. ^7 R, |8 K) m
下列哪个步骤是不是正确的蛋清搅打程序?
) L' A1 @* j0 L; L$ o- xA:Allow to rest before use. 允许休息后方可使用。" w/ Y6 {% I6 L& |

5 R! ^! l+ z+ |. ?65.The weight of a large egg is between:一个大鸡蛋重量介于:
* A7 _4 y9 z/ J- U/ Z* qA:56g and 63g 56克和63克
6 ^/ N. `8 s( U, d5 U9 O, d
& X% p1 F1 y& M& Z66.Evaporated milk is a concentrated milk that is produced by removing
* l7 }, {5 P+ X炼乳是一种浓缩牛奶 是去除什么做的) n1 |3 ~' A0 b9 c6 z
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:3 z: l* @$ j# f# N
一种烹饪方法,通过转移液体或气体是:7 s1 i) j; j, D% k1 V9 }% G2 r
A:Convection 对流" m+ I9 P' V8 e: k, l4 a
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68.The cooking of starches is known as  烹调的淀粉被称为
6 ~. x* \9 o" b! o$ D7 \A:Gelatinization 糊化8 V) m$ A' y7 W7 k/ b9 P% D

" A" D: ]3 }+ z) K3 N9 Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: V7 j: }# c, j* x/ e+ JA:Braising 烤
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6 b5 Q5 w- F1 M8 j3 y+ r/ P% s1 P0 _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:3 d4 v$ S, S7 D$ C0 J* S' g6 S
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理$ r: G8 i- g8 C: w5 w
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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
; t" D+ }$ ]; {A:Fumet 原汁$ [8 s  q9 X& g

& o9 o+ z! X9 X0 }& M  \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5 h3 p3 T: ]4 `* b) H: Y( J2 V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ g5 ?0 ]" T0 U7 k0 d5 F
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73.Which of the following is a principle not used in stock making?  W/ m1 V3 Q: c
下列哪一项不是用于制造高汤(低汤)的原则?3 n, d9 m4 G6 o
A:Start the stock in hot water.开始在热水中操作
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9 f0 ]6 Q4 X8 ]; x! f74.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  i. U$ h/ e, |* v- m% ]6 F
A:Remouillage 法语熬汤& e# v& M' f9 x" A* F9 u4 M  R
http://www.haibao.cn/blog/post/176242.htm
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