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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。. }; c1 F* \1 E- @
( |3 K8 k3 g2 W3 Y' k% M1 `
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。
8 R% H+ l- D  W/ K- U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  L% W% }' z/ }, Q* ]0 i* A6 m0 b+ j9 P
1.Which of the following methods should be used to determine doneness in a New York steak?
* j8 G8 V, U2 k7 I" K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)
! @. L; Y- v& a  L) F4 u$ XA: pressure touch. 压力触摸
& w+ r( F& k  l% `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  j6 h" g* _: a! \0 g4 h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: u# [2 }. K5 N1 ]0 Z; b3 R
A: acid  食用酸
0 z6 B) |6 @4 a6 R% _% y  H3.Vegetables are major sources of which of the following nutrients?
- t+ Q4 M. \% Q! z$ f蔬菜中包含的主要营养有哪些
$ r$ X+ \- z8 u- {2 QA:vitamins and minerals. 维生素和矿物质。
5 P8 |, w+ h) k  a' G4.Cauliflower is commonly served with/ H' b# U% @. K9 }+ A7 v
花椰菜(菜花)最常见和那种酱汁搭配& Q6 {. w: e' t" [9 f
A:Mornay sauce. 奶油蛋黄沙司
3 s2 G$ x$ N: ~2 w5.Which combinations of products are found in pie dough?
9 l- r  m9 G* s! Z2 H: A下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) U0 c6 }) _9 Z4 i) N- Z$ H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- p; h$ m% ]6 p- j! I
6The French term for mussels is 法国语青口(海红)叫什么
, u: F7 W% a( d6 t5 IA:moules.法语青口,海红
# D/ q5 [, z3 M' @  ^2 @7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 A" G, W! ?) T0 c& R. K4 D) {0 x7 I
A:faintly fishy. 稍微有点似鱼味: Q) _& D5 m7 x. }: q% x0 U( w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 {- `, o3 d. a7 m- T0 h, IA:2 days. 2天
4 k5 f5 ]8 o& @( Q9.What are the principle ingredients in ratatouille? 8 d6 N7 E. t! Z1 y* F
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: X3 a% P2 C# y& F7 TA:Zucchini, eggplant, green peppers, onions and tomatoes
8 h' @% e5 ^$ ~" @! a- i西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 v7 R9 k* G+ z' ]( H# g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# K+ X% H* \2 I+ f3 [
A:cook food in quantities that will be used up within 20 to 30 minutes.
- l9 U  ~* ~. G4 v# u' s& z8 a$ [( j大批量烹煮食物要在20到30分钟内1 o0 g' W+ a( c9 B, w0 ?7 L
11.What person has the authority to issue a Health Permit?0 w& X. B; v# z" v! I6 y
谁有资格颁发健康证(卫生证)。. z/ I' T# s: i( K) ~
A:Medical Health Officer.0 R! d2 ?1 O$ }  f, B6 _/ N
医疗卫生官员。& f/ {- e9 i. s
12.For what period of time is the health permit valid?) y: R% k) q- O3 j1 ^3 p8 a4 X- u
健康证的有效时间是多久?
* @+ |! Z+ v" }4 x, u( X4 iA:12 months.12个月
1 I3 X* k  U5 Z! |. S9 Y13.In the area where food and drink is prepared, the ventilation system must be able to change the air  Q& `5 {  x% ^5 F
在食物和饮料准备区,通风系统换气的标准时什么
0 }$ l+ f* H# f& L6 j0 TA:08 times each hour. 每小时8次
# b$ v2 x: r, u7 n- ?& T( m# _14。The minimum temperature for manual dishwashing in the wash sink is
2 d( Q* b/ D( G3 M手工洗碗,洗碗池的水温最低多少度?
4 x+ h# ]+ G2 w  S: ^A:110 degrees F (43 degrees C). 43度
) R; q2 _# \8 }% F3 U( ^15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, s( |+ h! ~) g2 \( j: X用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 y# k6 A2 q3 j5 }# ^
A:180 degrees F (82 degrees C).  82度
' U* X  U) a- A, V16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; j) U% q+ ]9 c8 q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), y+ S: n8 M: _: A8 ~
A:en papillote.  法语自己理解- Z- l; f& O" V& v7 a$ F% H* n
17。Wing or Club is considered a
6 d2 w  N$ W5 \* o' i7 k$ j翼和CLUB 被看做是一种...
3 O3 `5 L& n& j, k1 P& w# R6 e) p8 ]5 ZA:Bone- In Cut     带骨切
) ^6 h3 k/ e2 f( I0 ~: U18。New York is considered a   纽约牛扒被看做是一种
& M$ R% |; {0 Q& zA:Boneless Cut     无骨切
- c' V3 ^/ v3 S8 O# m19.In general, a court bouillon for freshwater fish will contain. {6 _: @/ Z& B! I
一般说来 用( court bouillon 〈法〉(用蔬菜、酒、调味香料等制成的)煮鱼汤料 )做淡水鱼都有什么
3 E( u. B. f- ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ m5 g/ `( j: z' W* s  X; A
和做海水鱼同样数量的调味料和香料7 K0 E: \) X2 j* t! h2 z& C
20.Anise is very similar in flavor and appearance to; i2 C2 \9 w- x5 m0 X; }
八角和下面的那种原料有相同的味道+ x0 y+ D; |* q) }
A:fennel  茴香
% Y. Q2 @2 o) m/ g; n- y5 ^21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) V4 r9 {: ^: C( \9 X, t下面那种原料更像大葱且有平面的叶子* A3 K4 `( u9 M0 o  F  O. v* ^
A LEEKS  似蒜葱 (这边人叫京葱)3 O- I/ G' e; f, e
22.Which of the following cutting shapes refers to a small dice0 C! j( ^5 E0 s, u) h. Q
下面那种刀切形状指的是很小的粒(末)
  Z3 y3 g( ^: f' o2 p0 ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。/ x' i- S2 d; _2 m8 M+ b" x
23.Oil is added to the water for boiling pasta in order to2 Q' L% M+ t! Y& ]+ ~/ N
向煮沸的pasta (意大利空心粉 )中加油是为了
$ D* d( Q$ a. G* nA:prevent the pasta from sticking and to minimize foaming action./ t. o/ _' t2 @
防止面条黏合并降低发泡。& H6 c: j% z  J/ X! P
24.Which pasta dish features pine nuts and basil?- ]5 O* }. M7 l4 I
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 a% t9 }+ U7 j( K9 }% M( c7 a3 LA:Pesto.一种绿色的意大利面酱
# C0 o" ?$ f9 x9 H8 |4 R, O# m- c* Zhttp://www.tianya.cn/techforum/content/96/563836.shtml
, `; D4 E5 r0 \5 P6 z! A, o; P" b: E8 v3 h/ r" Q# X; l6 B0 @
25.Which of the following is a spring vegetable similar to spinach?
4 k& v  @5 c- S下列哪项是一个春天的蔬菜类似于菠菜?' }0 Q3 ]4 g  i/ j5 n1 D
A:Sorrel. 酢浆草。
4 o5 \6 m9 O) Thttp://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:
& W: I8 P5 h/ i5 z$ \" t. G9 x2 P哪位厨师最早带来高水准浮夸的美食6 F6 n" t9 Q9 _- h/ J
AAntonin Carême 人名 安东尼·卡罗美
& S* `$ S9 ?( @: Y' h' n& T8 L! |2 ?6 A2 H, X
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( m; e/ q/ r9 `+ _下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* p3 r- t1 f5 Y$ Q0 N% X0 ~A:Cast-iron stoves         壁炉0 u! \" |9 T3 c+ w, S- D: x
http://www.usstove.com/products.php?id=6
2 w5 C( f# C8 W6 }* w; C4 S7 l( G3 }+ x% g
28.The French term used to describe the roundsman, or swing cook, is:
% z* L! d" @7 @# o" c9 y法国术语,用来描述roundsman,或摇摆厨师是:( n8 @( u$ y" p- A. w1 i2 C
A:Tournant   图尔南
& Q1 Z2 B" J* c) Y4 b4 N, W, ]* O- b) y  ^! a$ Y4 x
29.Another term for the wine steward is:
" Q5 ]- E5 A# ?. l葡萄酒侍酒师的另一个术语是:5 e3 |) C- ?. Y! Q
A: Sommelier 侍酒师. h. D9 G$ k0 s

2 N( ?1 U- x! A+ }0 ^( J# ?30.Molds, yeasts and fungi are examples of a:
3 N3 S9 q) f& S% {3 F霉菌,酵母菌和真菌是一个神马例子
0 D6 x1 \, ~2 b# N: l# C7 _; f2 UA:Biological hazard 生物危害
3 Q$ }; R6 G* @6 ]
: O* ]- R# c6 b5 i0 V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; K/ S& m# _. T根据加拿大食品检验局,食品的危险温度区在多少之间:: o* W1 g8 B0 o6 I) k1 v# E
A:40° and 140°F (4–60°C)     4-60度6 @+ d# G2 p5 Z4 r# P1 {

7 X! C' G5 w: c- C; Y0 K: ?+ T: N32.All bacteria need the following for survival:
5 [7 J( H* O$ I7 n) y* }' g所有细菌生存需要以下哪些内容:
4 u7 X5 [) u# d( S' tA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, J8 y/ u3 e) {
  `/ ]8 {' |/ a7 C33.Which of the following correctly represent critical control points in a HACCP system?
; Z6 }# U' [0 `0 a以下哪项正确表示了HACCP体系的关键控制点?
- s. V! w" V: g% s% Q" _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! C$ ~$ \# |! R3 d* i2 C' F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 s- g0 ]' w+ w; E6 U+ p" v4 j2 a

: P, X( G+ `* k: v- Q7 j34.Which of the following is not an example of a carbohydrate?3 Q5 u, z7 X" `+ ?3 o2 w7 ?. \  H
下列哪一个不是碳水化合物的例子?* D2 h4 U" {/ @1 K$ w
A:Essential nutrients 必需的营养物质& o; U1 c. y9 T

+ L: A. d0 F9 D; i2 D35.The process by which a liquid fat is made solid is called:. d  R3 Z1 P1 h
液体脂肪做成固体这个过程叫什么
: u: }$ y9 n8 t1 XA:Hydrogenation  氢化
5 j3 l# d% w; f. _. Q# {4 S  b, ^: `- E
36.Which of the following is not an example of a fat substitute?: n) w; Z# I9 ^" C0 E( I+ S. P
下列哪项不是脂肪替代品的一个例子  R' _6 M  `7 s) i  |0 p  z2 S
A:Acesulfame K  安赛蜜K表
) q, D- \& Q% R- ~( w- ~7 B8 M* p6 c$ T7 }# @  c, }
37.Health Canada requires that a product labelled "fat free" contain:
0 u8 P9 V% \3 E( \6 d6 Q% {加拿大卫生部要求的产品标有“不含脂肪“包括:8 U4 q0 i& t3 g, ?! [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- f: S# R& ?( m1 E
, a& H7 B9 F& h
38.Which of the following is not a problem associated with converting recipes?
4 a. W  H! p, d' Y下列哪项是不相关联的转换配方问题?
  _% A& J% I- B5 P5 @2 |A:Unit cost 单位成本
# S+ P1 `& v9 x% ^% F; r0 _
, T* O) [3 k$ H$ x4 |39.The condition or cost of an item as it is purchased from the supplier is called:
1 o& {3 o, d; x" [& W; Q- Y& P7 [从供应商采购的物品的品质或成本叫什么1 O! M/ A8 f$ u% a2 h: N: [- I
A:As-purchased cost 购买的费用
# N3 Q- T' m' ?* n4 Q
* c+ q! c7 R; R( F' B. e40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 k9 O8 w& V( E9 I9 O- s8 J, x在新货到来之前用于日常所求的必要库存量叫什么, }9 Z( W# V' k4 {9 [' v" E0 G
A:Parstock 基本日常最低库存
% s. H$ I, H' l' Z+ K! h
9 H( I# D1 i! W1 ]2 \41.Which of the following abbreviations is used to describe the proper rotation of stock?# L0 y% `) G  ]( z7 X( s5 T
下面那个缩写是用来表明正常库存流程?
' q, Y* l  \9 O9 ^  G' ~( [A:FIFO=FIRST IN FIRST OUT 先进先出
9 ^5 Z( e+ l) {
6 _( o# i3 Q  Q" i3 g1 d: W42.Which of the following knives is used to turn vegetables?
! E6 F9 Z0 ?2 t- c5 [下面的那把刀是用来打开蔬菜吗?
' \, {* N* }$ u' R9 q! LA:Bird's beak knife   鸟嘴刀
$ ]2 P9 p- G3 j- [. ]1 O+ Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" j4 n- M8 r1 @* T) |- G: d

+ m: |2 z5 m1 V9 S. m: A; \9 s43.What is an instant-read thermometer best used for?
2 _$ s9 u0 x9 F0 j, g" Z" B即时读温度计最好用于那方面?# m& u4 N1 A7 C4 Z7 ~4 l% |$ m5 v
A:Checking the internal temperature of a roast 检查被考物品的内部温度, `( w" P  U% |# X
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' l- ]& V/ [/ _  i下列哪些金属材料受热均匀,通常用在铁板而且非常重
# k$ D+ O+ Y* L2 P. N7 @A:Cast iron 铸铁
5 }. g3 o' i2 g  h3 u5 m! `/ T; E. P, C* ^% E
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  K" x- \) \' n4 ~$ ?3 |
哪件装备下面有一个可移动的碗和一个S形叶片?8 y+ j+ e4 Y3 w0 K' G, Q
A:Food processor 食品加工机) U  l* K" Z% M- S6 C' k1 e
http://www.google.com.hk/search? ... iw=1263&bih=572
( H  @7 D; `% N
3 S  k  i& A6 k6 v46.Which of the following is not a rule for knife safety?4 g) v; R) N! i
下列哪项不是用刀的安全规则?
+ v. y1 W0 Z8 t( M1 D3 {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ }* ~1 j$ I  Z( H/ d. i4 |
1 m% d( ~$ P" T+ o3 B# }9 e0 Q" G6 n
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ A7 \  b+ V# v+ y2 p) R" t" g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# }! x2 G: Z( l  y1 S) B( ~
A:RondellES
. Z! G6 F! q- `9 Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( W6 {' K8 Q' t
/ O% a  h$ ~( e
48.Which of the following is a diced cut used to garnish soups?
" y& @7 d$ R) d% o- S下列哪项是切成小方块用于汤的装饰?" L6 M4 K% O8 Y* ^. A0 ^' D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, O+ L/ D5 Q: b& G' J. a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 i9 S4 K8 P; g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!!——
' w, {7 H' p- R8 j5 X6 `A:Gaufrette
5 u$ ?0 C0 \6 m' rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; X7 N8 p; b2 B% N$ Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 p  K" C8 v  `9 M- t% pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 n8 H, \" c* r  s' M0 Z3 [

% A) M* j6 O5 p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) ^5 W! o/ y6 z! M0 d/ R2 \; z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)
4 l) i1 T$ B% ]$ B' T  _$ q! ?A:Cilantro 胡荽叶 香菜
3 m+ N9 k2 s' thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* F0 d3 D, {' S; n+ W0 m
, C( K* Y0 w+ I$ S" k+ E, o
60.Allspice is made from:
: U5 S0 r, H% s* z; [ 多香果,  多香果香料是什么
7 o! |7 n& G& Z- hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ a+ s5 J) R/ P' s& m  M( l
A:A dried berry 干浆果
8 v2 r4 o' o4 O5 k; x1 R2 y: @2 b4 Y4 v* a  f( l* m
61.Which of the following are used to make a sachet d'épices?, T" {3 [/ t% i
下列哪些是用来做香包德épices?
8 h$ }: j) m; w: L- l) B' c8 fhttp://www.sachetcatering.com/
' p- w+ h! p% i. |9 Y( _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 N) j! ~3 d/ }  t% u( k4 |* d9 x- u" c. a+ j+ g
62.Which of the following condiments are not soy based?' _; a2 E: n$ {" f' H
下列哪项不是酱油调味品的?
3 B6 S, P. p' U2 H" v) L. hA:Wasabi 日本辣根0 |( G9 k# p. J4 E; V
4 N0 H4 P; ~: X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! M8 P( s+ P5 u
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:  F6 @" ~0 }; `+ T( ]6 [; U
A:Pasteurization  巴氏杀菌. e0 U5 L& E9 q& l

1 O: k. Q4 F( V8 o6 D3 h64.Which of the following steps is not the correct procedure for whipping egg whites?7 y# G1 z1 b7 G0 b3 p5 ^6 m( q
下列哪个步骤是不是正确的蛋清搅打程序?
& c) i& b. g! v) K# }2 WA:Allow to rest before use. 允许休息后方可使用。
# @7 o9 C+ Q' b1 ~
( }0 ~" a4 P# j6 \4 Q65.The weight of a large egg is between:一个大鸡蛋重量介于:; Z' W* |% U; `: h: o
A:56g and 63g 56克和63克! A/ Z' {' z. T  }( U5 a

/ Y' z, g" K1 s% A) M1 A1 Y+ X66.Evaporated milk is a concentrated milk that is produced by removing& ^1 Y4 L+ Y" }9 K# P9 T! {
炼乳是一种浓缩牛奶 是去除什么做的" `. G: M( |% l$ W6 U7 e: S
A:60% of the water 60%的水
& o  g0 F4 N7 S3 i  `. z8 c# D% X4 W8 k; g' B# @) r! _
67.A method of cooking that transfers heat through a liquid or gas is:) S& e4 U+ B  F( p3 d
一种烹饪方法,通过转移液体或气体是:
) z. h* `7 T- y& f# R/ G' qA:Convection 对流- {6 D! F7 v* G

1 K+ ~8 c6 W2 j# ]% J8 O! R2 T: @, ~68.The cooking of starches is known as  烹调的淀粉被称为, I. ?+ k( g1 T- R2 i" @9 a6 i$ s
A:Gelatinization 糊化4 u5 T' u4 ?. n: _3 N

7 l( r$ x9 R" D) k( t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 M7 o# _& V& ?" V' J  _  G7 i
A:Braising 烤
: D( I6 G" `$ l9 l( l: z
) `* i6 {# |8 N70.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:
: x# ?; L& q% q% B8 IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
) _- X9 a, [. ^! m; k" A$ S0 p5 [" B+ a" A4 @+ h( K
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
' M* }  R& J. ]: jA:Fumet 原汁
6 X+ B8 r/ f" W% b) h" q' m) H
7 d% M; @( \2 F9 _+ w72.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. ?8 u8 b) T4 j+ t8 N6 u3 p1 \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜  ?8 F! v# z6 l5 D+ w
6 a4 N0 `  l) v" U3 C
73.Which of the following is a principle not used in stock making?8 ?0 S7 x* U/ D) X- @, I) d
下列哪一项不是用于制造高汤(低汤)的原则?
3 e: v; }% x. |8 v6 P! }A:Start the stock in hot water.开始在热水中操作7 T" N. ^3 B& V" Q

0 j. k6 @6 y0 s4 p. X3 a74.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
9 N) g! r$ h! c' U3 v8 ?0 h7 Z! BA:Remouillage 法语熬汤8 I; i4 J. Y! W
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