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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。
+ Q  n4 G, c1 a* J. M( F( d, o! F$ }/ e
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。: c# \* Y. ]5 x4 K) h
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
/ m. S5 ~7 t: {1.Which of the following methods should be used to determine doneness in a New York steak?
6 v5 S. n% L* |7 \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)' p1 h# H* Q) |6 ^/ t8 M9 L
A: pressure touch. 压力触摸
/ m7 M7 {' k& ^8 s5 w1 K' o$ q: V$ w2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) y  Z: O) h% H) T0 t+ q2 }
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 c& G) k4 L: I6 y# J0 U1 b
A: acid  食用酸
$ w9 e4 r: y& m6 [( X9 U5 O3.Vegetables are major sources of which of the following nutrients?
; d" N5 Q- D/ b  A蔬菜中包含的主要营养有哪些
- Z2 h  r0 r7 z+ j% zA:vitamins and minerals. 维生素和矿物质。& S: W/ K. ^4 N! }4 G" u; Y( Q
4.Cauliflower is commonly served with
. j+ s6 `6 ?' w- r花椰菜(菜花)最常见和那种酱汁搭配
2 y7 S5 t8 F5 d3 D, jA:Mornay sauce. 奶油蛋黄沙司4 h4 g' f+ ]' g8 c& v& ~
5.Which combinations of products are found in pie dough?- X- ~& O+ m' K2 ?9 w7 S# {+ r3 o
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), k- `* z" z5 A* d$ R% |
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ X  a9 P, D9 X& C
6The French term for mussels is 法国语青口(海红)叫什么
* T- {# u# G7 f+ jA:moules.法语青口,海红
$ }2 W/ h/ R5 v, V. }1 G7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- ^! Q8 R+ A) D; G! B
A:faintly fishy. 稍微有点似鱼味" H" q% w7 I2 M3 s0 a$ ?% V+ y( K9 D
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 \! N9 w# T+ U2 p: p/ c
A:2 days. 2天
. G5 A$ M6 C& ]' ^- J! B9.What are the principle ingredients in ratatouille?
. V3 \$ }3 B. e. a6 M& v% p6 {炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): {0 w- F) k4 ~+ C! K' K
A:Zucchini, eggplant, green peppers, onions and tomatoes
% F5 X: g5 |: ?, n西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- u. x; U2 X: w! E! ~
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 Q( _4 g) w& u/ L# ?7 t
A:cook food in quantities that will be used up within 20 to 30 minutes.6 c9 X& \3 n  n. [! ~$ e1 U
大批量烹煮食物要在20到30分钟内
/ ~' @# y+ S5 [- h11.What person has the authority to issue a Health Permit?# K1 a4 `1 y5 V; }6 y$ S; |
谁有资格颁发健康证(卫生证)。: J$ ?: {% i$ }( W7 \4 O2 F6 N: V
A:Medical Health Officer.
; ?+ P6 @; l6 x3 L医疗卫生官员。  ~! \- Z& V2 k( C
12.For what period of time is the health permit valid?
5 l7 A8 y, Y  Q) l* O& r% B健康证的有效时间是多久?2 H* h- c9 g8 W+ |  o
A:12 months.12个月1 s$ c4 P$ K* W( u5 J
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 J/ ~. A5 m$ N- w在食物和饮料准备区,通风系统换气的标准时什么
$ T! b6 c3 F- R5 p, _6 yA:08 times each hour. 每小时8次: s( ]1 d3 t$ z7 b$ _7 N
14。The minimum temperature for manual dishwashing in the wash sink is' E$ |. [% ~$ W3 P
手工洗碗,洗碗池的水温最低多少度?
4 Z5 ]4 i5 V$ t( b" @! k# XA:110 degrees F (43 degrees C). 43度
, P5 T' ]4 P% y9 k+ s& A, I/ L15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& U8 i6 `! u# B6 J3 Z* [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% U  W3 ^9 k9 P$ eA:180 degrees F (82 degrees C).  82度
; H  s* k: S- ?! E3 T1 r16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 C1 t/ K) j4 x" \& W4 e用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 D8 G; e6 N# J: K& lA:en papillote.  法语自己理解
. L9 X* y9 C1 k3 |: f17。Wing or Club is considered a
( K3 I' X7 G9 s翼和CLUB 被看做是一种...3 w+ e; }- Y! z; K1 v
A:Bone- In Cut     带骨切
8 \7 C' \. q5 B# @18。New York is considered a   纽约牛扒被看做是一种: M  o1 b+ N# l9 D; |1 @
A:Boneless Cut     无骨切1 I9 U) g& t$ U! E  r. ^" v
19.In general, a court bouillon for freshwater fish will contain. c- l2 d- `. U
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
1 u6 i, T+ U, e0 `$ [* w; g6 LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 O3 J. e/ g" G& P! e" _
和做海水鱼同样数量的调味料和香料
) H4 |1 c) Y: T9 U20.Anise is very similar in flavor and appearance to' F/ Y- _: K# l  w6 c) {% I
八角和下面的那种原料有相同的味道# X5 _* A' h% B
A:fennel  茴香9 z  U# d; U3 T2 y$ F# V
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% h  W( j# P# P1 r( D
下面那种原料更像大葱且有平面的叶子1 L' j2 d* ~" e' `
A LEEKS  似蒜葱 (这边人叫京葱)+ ], I8 U+ ~$ h, }& o
22.Which of the following cutting shapes refers to a small dice
( B# r( n4 S8 O9 ~7 N+ S下面那种刀切形状指的是很小的粒(末)1 e7 m9 z. E9 n/ Q6 B1 C( x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 o6 i$ ^* T4 M/ n( {  R: N
23.Oil is added to the water for boiling pasta in order to
2 K% `$ q1 j/ C% D/ l1 C8 G6 B向煮沸的pasta (意大利空心粉 )中加油是为了" [/ S( m3 G; d1 Q7 q
A:prevent the pasta from sticking and to minimize foaming action.
6 {! }3 z% ^* J7 ?! E防止面条黏合并降低发泡。
/ H6 a$ p. \' S! e8 P/ m( m3 {6 j24.Which pasta dish features pine nuts and basil?
; F! c" b4 M( U8 ~4 v下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 a/ k0 S! J) QA:Pesto.一种绿色的意大利面酱 : d" {4 M  n" v7 ?4 k
http://www.tianya.cn/techforum/content/96/563836.shtml; t8 p5 z+ Q1 \& ^
# |7 R; |. b5 Y
25.Which of the following is a spring vegetable similar to spinach?
6 n0 E2 J! S4 p4 P下列哪项是一个春天的蔬菜类似于菠菜?0 {6 H, P3 x4 `' K$ k; L5 B
A:Sorrel. 酢浆草。# @8 j6 p" ~8 d# G% c3 m
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:* D+ D; O2 M' m: c) e, c+ t: V
哪位厨师最早带来高水准浮夸的美食, @, r" X+ F6 L4 Q0 K7 p$ @% P* y
AAntonin Carême 人名 安东尼·卡罗美. w0 A; _! l& H

: |  ]- ^/ L5 r1 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 H: }% i1 D( {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) B, V9 E! ?; u. q; ~3 qA:Cast-iron stoves         壁炉
/ u* \  t, e/ r. lhttp://www.usstove.com/products.php?id=6
" _7 K# u& C% M: t  n$ M% w( c1 {7 M* d" H: m
28.The French term used to describe the roundsman, or swing cook, is:  y) v7 E; d0 C+ A
法国术语,用来描述roundsman,或摇摆厨师是:
" B% V2 e4 m) l9 `A:Tournant   图尔南
. F9 B' v$ v( O' K) b
4 ?, W" W/ o  ]/ P6 n4 N1 L; b' u9 l29.Another term for the wine steward is:5 V9 D; J% ]% a9 W: e: ^
葡萄酒侍酒师的另一个术语是:
& Z$ d7 s$ d" z. H" X: F7 Z# ?6 GA: Sommelier 侍酒师
. j# N/ {5 D$ Z2 \7 [4 M1 X
# p' _8 Z/ [0 ]) g2 m/ ^5 c30.Molds, yeasts and fungi are examples of a:2 I; i& L+ A+ H# t9 V
霉菌,酵母菌和真菌是一个神马例子
- p" y( I8 a' E* I2 j) j, OA:Biological hazard 生物危害# ]6 C2 M6 V9 S$ z0 _# ?1 X9 g

; W2 n# {' H9 J+ |. U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  S- E7 g( g$ U* j3 Y) G( N9 U根据加拿大食品检验局,食品的危险温度区在多少之间:
( P  I3 a  v" WA:40° and 140°F (4–60°C)     4-60度
& c6 b0 X% U  X( u2 U6 ]
- ~/ T+ J5 p$ g( c32.All bacteria need the following for survival:
! u3 O6 |0 M6 A所有细菌生存需要以下哪些内容:7 C7 S0 w! s: k0 }# |' l! f
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ B8 n" y: j6 |) Q5 d
& t" ^8 N( I, L4 q33.Which of the following correctly represent critical control points in a HACCP system?
9 C- d6 Y; C( s$ D# Y1 c: l* [以下哪项正确表示了HACCP体系的关键控制点?
( k. F, \  q6 I1 {* DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 W- x" T% ~2 n3 ~' u1 L7 d8 f3 P食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% [! y6 }, ^  `2 E9 `6 B' X- v4 a& ]+ U' T
34.Which of the following is not an example of a carbohydrate?) ]0 h6 a0 G: \4 P4 F4 x
下列哪一个不是碳水化合物的例子?3 G2 Z2 _& b' T% S8 |
A:Essential nutrients 必需的营养物质) L8 v! s# T& @- u/ k+ P+ [- y
/ B* k/ ?0 o/ N0 t% m. H- E
35.The process by which a liquid fat is made solid is called:
" A' r: Y  _9 A8 P9 C液体脂肪做成固体这个过程叫什么1 V. |6 ?" y/ @: D" V; V- ?
A:Hydrogenation  氢化
6 m6 {# h. A& J' n
) U& l) x8 k, K36.Which of the following is not an example of a fat substitute?
0 [9 Y3 b+ a0 {# x/ H下列哪项不是脂肪替代品的一个例子
$ I* P4 h( M& v8 D7 \5 r3 eA:Acesulfame K  安赛蜜K表# S0 ~% ^% U- x2 F$ _% O

  q& f1 H  ^4 c  ~37.Health Canada requires that a product labelled "fat free" contain:
7 s# Y4 z1 o6 Q" h9 N1 T加拿大卫生部要求的产品标有“不含脂肪“包括:
/ U8 w) L4 M1 |# J/ |+ w& L/ B0 [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, U$ Q9 P) `7 r

" H5 e' x9 P6 v# H* L38.Which of the following is not a problem associated with converting recipes?
9 H" ]+ _4 G* l+ d2 d" [下列哪项是不相关联的转换配方问题?- Y$ z" `* U' B
A:Unit cost 单位成本9 g- d; y7 E) o6 J6 A7 N! u

; ^6 R6 s* R& d. Z* O39.The condition or cost of an item as it is purchased from the supplier is called:0 Z; Y; c0 C, O. E- T* y
从供应商采购的物品的品质或成本叫什么# W& N0 |* d9 B! a# U' q# ~" g) q+ }
A:As-purchased cost 购买的费用2 z. z# j' S- u8 {# _
4 s9 O. {) q6 z
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 @/ ^$ o) s( }* \, Z$ [) Z/ \. J
在新货到来之前用于日常所求的必要库存量叫什么
* O3 |1 q* \, J- oA:Parstock 基本日常最低库存6 I# O+ p3 k; f  U( N- ?0 Z
8 D  u& z. w  _1 ^8 C/ T
41.Which of the following abbreviations is used to describe the proper rotation of stock?8 B+ ], C$ @" |6 W4 n1 W9 P  w
下面那个缩写是用来表明正常库存流程?
0 C: I$ g5 [, L7 }# }5 l& e+ ^* DA:FIFO=FIRST IN FIRST OUT 先进先出
! d  E2 u/ Z, g: g. t( ?( P3 T$ F5 @; i* f& a  \. W: Q
42.Which of the following knives is used to turn vegetables?
3 t( g9 {: q2 j6 x下面的那把刀是用来打开蔬菜吗?
( T  h' Q# p. wA:Bird's beak knife   鸟嘴刀. U+ f" k, ^  V! w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 j% G0 d3 r9 z; Z& V; G; w
! J7 @9 ?9 A0 E
43.What is an instant-read thermometer best used for?! l: M2 F1 A4 X! b
即时读温度计最好用于那方面?" Z! G4 E5 n$ f. d8 X8 k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
$ I2 C" D) t$ g: d* q9 [
9 G7 f3 O7 d. `0 S9 P, n44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 h2 `3 Q. P+ u  I$ d3 [# @
下列哪些金属材料受热均匀,通常用在铁板而且非常重% E  F: W4 L8 J! ?. A* I) h
A:Cast iron 铸铁% Z) \- P( L7 m

0 Q6 ~' E0 b* u2 ~! W" j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 x6 F1 t3 ~6 f, f
哪件装备下面有一个可移动的碗和一个S形叶片?) o: ^6 S* q' m. i6 v6 F6 t1 q
A:Food processor 食品加工机
, @; e+ {, F& @: `8 Z3 k2 ehttp://www.google.com.hk/search? ... iw=1263&bih=572
4 E, }0 c  T4 N' O% z
, u; @' f5 ~/ ]46.Which of the following is not a rule for knife safety?
7 n% h/ d: ^5 P! K& }5 \, `: L下列哪项不是用刀的安全规则?
& @2 S! i+ c6 qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 b) J: ^' E: U$ L( {4 F8 [, D! }

* _& _$ ~1 [) ?6 R7 Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ C9 r& b) B; \6 h2 \4 k' o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ `9 ^+ f. g' aA:RondellES 2 L, d7 }+ t, s0 I  x6 H5 c! ^! `$ d3 I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
4 X! J+ B  m6 ?% L6 o- S: r3 b' M/ g5 n) @+ ~4 c
48.Which of the following is a diced cut used to garnish soups?
) g3 O  j+ _8 ^3 ^5 g% t下列哪项是切成小方块用于汤的装饰?6 p$ M$ }' o7 L) Z) s* U0 U. I
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- A9 E" t0 b1 l0 T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' W$ P5 {' m9 E/ _0 Y7 C8 w( @! _3 Z2 V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 L5 L& c% ?& C
A:Gaufrette 4 c& ?3 H: H+ Y3 L0 {! u1 i, c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* @& c6 T6 v3 n! B) wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ O5 V' N. f' T$ p6 K, B; g$ z6 P8 D5 d- bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  g  I' G# E' a3 o$ Q

: V5 Q2 t! [. Y, |: V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' a1 M3 n2 c1 [& 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)9 u- o* P- q- k( z5 ]5 p
A:Cilantro 胡荽叶 香菜
  ]1 M4 E- ~; Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% K& `" g) L, n" ^

& u# q1 ]% r$ p60.Allspice is made from:
7 `' O2 @+ h3 Z1 w& }; d 多香果,  多香果香料是什么; A6 Y$ g' ^4 h( c: J
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( N+ q) l$ r! p8 A7 `" OA:A dried berry 干浆果, T, @% N5 I8 X# }, I0 F

& C  J' A: v3 u6 b- Y61.Which of the following are used to make a sachet d'épices?
; d* q% f) |6 Z. k2 ^( u3 }下列哪些是用来做香包德épices?
. z* H# b7 S3 w0 j4 whttp://www.sachetcatering.com/
# K; B6 a$ r# h* `0 |3 d& PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ i$ w9 X' y" R: g4 k+ f% V% G5 {0 Z; y% F) \9 l. z
62.Which of the following condiments are not soy based?
/ @8 q( P! C9 ]7 Y0 Q下列哪项不是酱油调味品的?' V! V6 z, _: P9 y# D2 x$ }5 f
A:Wasabi 日本辣根2 K; G+ ^! R% z1 \% q% i

, b8 s. |) Z% y, a5 w4 F2 f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 }3 t+ ?7 i* c: o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 d1 W; z2 ^7 ]
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
& W) S( o4 W3 {* a& T% a8 w下列哪个步骤是不是正确的蛋清搅打程序?
! ?- c2 ], @2 x' l% d/ Y1 e8 TA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
# h6 J) o( Q2 ?' yA:56g and 63g 56克和63克: d% Y, t7 z9 d0 e( X) P
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66.Evaporated milk is a concentrated milk that is produced by removing
& j* C# ^8 N' ?" f7 E7 V1 V+ w4 j, ]炼乳是一种浓缩牛奶 是去除什么做的1 u( C% t* g3 c0 G3 S$ {' `
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  y9 G$ T, H- w& v一种烹饪方法,通过转移液体或气体是:
+ X; F& k6 ]; @+ qA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为  z5 b9 ~8 |, U- K9 L! [0 U
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# W; M' {7 P4 Y: T7 L5 Q) }4 A$ QA:Braising 烤. c* b' @5 z1 B, k

7 e  m+ S2 m+ |- B$ T2 O6 z8 K70.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:
: v- f; I' b# s3 R1 a- qA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 K( M: r8 i4 g& X, v+ Z6 t/ K
  O' t7 c/ |9 D. d8 P) Q
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
% \4 F9 P* b# t- {% TA: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
  ~! Y: R& M9 k$ G& q) YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?3 D5 t# a- S/ C) t0 t3 X6 V
下列哪一项不是用于制造高汤(低汤)的原则?
: X  I% b) \9 w% k2 O7 I+ p* rA:Start the stock in hot water.开始在热水中操作$ p- S$ Q( I% w/ h/ F& l/ W

, F/ S# a; `. }  j* Y74.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7 |2 U$ Q3 t* E5 K: X
A:Remouillage 法语熬汤3 U$ \4 D( `: |1 o5 x& k
http://www.haibao.cn/blog/post/176242.htm
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