埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10247|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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 m, r4 J$ o: Q* f& B  F$ \% F  c0 _
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。3 m( ~' a- k& U* u; ?+ [5 c4 B1 R9 d
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
) F5 u( ]% p  D/ Q) L- q* d1.Which of the following methods should be used to determine doneness in a New York steak?* o9 N2 ~8 g% Z; N& x; J6 S+ O, p
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)
' B* ?7 S: C% c$ n7 v: ^A: pressure touch. 压力触摸
! |' _9 t1 ~7 n( R( N9 @3 C. P2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* N; Q$ p9 Y, i5 f; y$ w5 r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 W) D- F6 N' U1 l/ z5 m( DA: acid  食用酸/ P" p: }7 e1 i: T7 Z
3.Vegetables are major sources of which of the following nutrients?8 Q* I% h) k) @* z, N
蔬菜中包含的主要营养有哪些
. K# H  C$ O3 J& @. q" cA:vitamins and minerals. 维生素和矿物质。1 W1 U: N. T6 F% ?% E
4.Cauliflower is commonly served with
  f1 \! [" m0 S, {3 i2 D花椰菜(菜花)最常见和那种酱汁搭配3 [; ~5 F8 a$ O& b" V
A:Mornay sauce. 奶油蛋黄沙司
1 z9 ?! B7 S; V) ^% G5.Which combinations of products are found in pie dough?
" w4 l9 C/ ~+ C1 N" Z& C下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)1 v8 x' _. y+ t: l8 [: M4 @
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% [8 d! O' @$ p: k6The French term for mussels is 法国语青口(海红)叫什么3 \: T: @, K6 e6 n( E
A:moules.法语青口,海红4 u+ m8 i4 g  R5 w( v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 t, _: r: H1 A& B7 ?
A:faintly fishy. 稍微有点似鱼味! s8 k0 \- [& U8 _9 u6 \
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ A) ?, n7 r/ V  Y0 q6 V0 x2 c, C% x
A:2 days. 2天2 _$ u# H3 `, H  P% ~& Z) Q- A
9.What are the principle ingredients in ratatouille?
5 C0 t$ V, t( a; D) g+ j! w炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
0 N, w5 Q5 H) Z4 l" tA:Zucchini, eggplant, green peppers, onions and tomatoes3 s6 G7 R$ s$ F' l5 o  }: }
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% e+ M$ R5 |+ C& }, c$ b1 t10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) W2 I) A9 w( B+ u+ RA:cook food in quantities that will be used up within 20 to 30 minutes.- g0 ^' n, |2 T; \4 {0 e+ H
大批量烹煮食物要在20到30分钟内
3 j( X  q6 Y* \! V4 n11.What person has the authority to issue a Health Permit?8 ^) r4 _1 p6 B+ P: u( p; U" R% B
谁有资格颁发健康证(卫生证)。5 k4 H3 [+ i7 |0 i
A:Medical Health Officer.
- C8 H2 A7 Q* }; `, r: t7 H8 u医疗卫生官员。
0 ]  u6 g/ ~; X' Z. m12.For what period of time is the health permit valid?
& Z1 k# g, [0 \  O+ |* j: D健康证的有效时间是多久?8 ?) Y. Q+ k& w$ @
A:12 months.12个月
% O$ |& C; r6 b13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 w$ x# p; s) [
在食物和饮料准备区,通风系统换气的标准时什么
( W# j- ]" ], A+ p! YA:08 times each hour. 每小时8次$ M# D4 e0 Q: }# y: X. u
14。The minimum temperature for manual dishwashing in the wash sink is
1 Q! b$ N6 K! ], _& u' Q% p手工洗碗,洗碗池的水温最低多少度?7 w  V& V& i% C  X1 b) i
A:110 degrees F (43 degrees C). 43度# c2 h' t: f/ ^4 r
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) N& p2 J4 W* X7 ]4 v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  e; R# C, `( Z, U% `; v; ^8 Y) Q% gA:180 degrees F (82 degrees C).  82度
4 x7 M  W# p. P- ?0 j16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 d* \2 O( g' J/ }4 D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 l* [4 G7 C/ g. C- k; e# p
A:en papillote.  法语自己理解
6 c; p# H' g* v! {/ |17。Wing or Club is considered a5 U$ N9 y1 b, D
翼和CLUB 被看做是一种...: P) E6 ^0 i$ |
A:Bone- In Cut     带骨切. n) C# K$ [! O* q. a
18。New York is considered a   纽约牛扒被看做是一种
: C8 N8 T8 y) f6 K. D  i4 WA:Boneless Cut     无骨切
: ?& x6 e% n# s7 m  Y' I19.In general, a court bouillon for freshwater fish will contain3 O) _$ g1 M# }2 ]2 @; J
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
2 \1 R5 x0 K+ V" R. j% z+ ]A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! ^* i9 O' K3 j
和做海水鱼同样数量的调味料和香料* Y: K; G' Q9 {! e) Y* u9 ]+ B
20.Anise is very similar in flavor and appearance to- d: o/ I+ Z6 B
八角和下面的那种原料有相同的味道3 {. T2 f; a+ g' g& {/ k; n
A:fennel  茴香
% k  m' ]3 Y1 [0 X5 X, |7 I* s21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ Y, b9 t  ~4 d( r* M8 |) a  G
下面那种原料更像大葱且有平面的叶子$ ^. q/ u. R- A; ^
A LEEKS  似蒜葱 (这边人叫京葱)
8 g; ^/ F* c+ {1 \7 D22.Which of the following cutting shapes refers to a small dice
# ?3 w+ c" G2 U( D4 r: T# i; F下面那种刀切形状指的是很小的粒(末)* r: {) T2 o6 A4 _% n0 @  D, \8 U
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 b- v! G9 j8 J  K: a
23.Oil is added to the water for boiling pasta in order to
  b9 c2 c+ S* J向煮沸的pasta (意大利空心粉 )中加油是为了
4 `1 e% e, P8 E, E* rA:prevent the pasta from sticking and to minimize foaming action.
2 Q; T; G: t4 G防止面条黏合并降低发泡。0 _: J6 K# s8 A1 n  T1 b
24.Which pasta dish features pine nuts and basil?6 e5 [! v" n: Q$ Y+ c8 Z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: i2 a  h$ x% O+ eA:Pesto.一种绿色的意大利面酱 6 I2 H6 C0 ]; @+ g6 S& {
http://www.tianya.cn/techforum/content/96/563836.shtml6 l/ Z: n7 b6 b
1 `9 F6 A8 o' u6 V3 H' L+ a
25.Which of the following is a spring vegetable similar to spinach?
! j) O8 I2 a/ i7 q下列哪项是一个春天的蔬菜类似于菠菜?$ g1 c" t6 D$ \) ^- u) s2 f
A:Sorrel. 酢浆草。
/ e# I* c  e) Rhttp://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
1 r. v( ]  |; E; ?( b' o8 u6 r+ X. E/ d哪位厨师最早带来高水准浮夸的美食
4 p- W, Y1 D) O7 ~+ N; ZAAntonin Carême 人名 安东尼·卡罗美
: h1 K' j6 H6 y, A% B8 S" i+ a. I( z2 ], B3 {
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# H+ M; G0 m9 h! ^5 W( W  h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' s7 [! M# p+ r0 r7 T% @% \2 M+ qA:Cast-iron stoves         壁炉& r$ m% O4 }. t$ d6 U
http://www.usstove.com/products.php?id=6' W' t/ J6 _' u* A
3 F- M0 U: z7 Y. k9 _8 e
28.The French term used to describe the roundsman, or swing cook, is:6 R6 _( ]( H, H, j* d* f
法国术语,用来描述roundsman,或摇摆厨师是:
$ H! n# `- @  k4 P; f4 n: l" C* @A:Tournant   图尔南. {6 l% ]( d: s
" d$ k' r: }( e( {" R
29.Another term for the wine steward is:
0 h/ x5 k  b3 L# E- \$ s& N' \" ?葡萄酒侍酒师的另一个术语是:
4 f& M# W* w5 g1 S9 h* F- LA: Sommelier 侍酒师
" }" ]/ v/ o0 Y" k8 }6 }; t( H3 D# V; `$ ~
30.Molds, yeasts and fungi are examples of a:4 }( L1 c7 V/ M
霉菌,酵母菌和真菌是一个神马例子
1 V9 Z6 Y+ U7 t) {0 OA:Biological hazard 生物危害! `% H) X6 A5 n7 x

& i: G; D: J- O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' {4 h& }* K5 S/ p根据加拿大食品检验局,食品的危险温度区在多少之间:3 r7 l+ Z- V6 z/ ?( F
A:40° and 140°F (4–60°C)     4-60度3 l1 y) r1 u3 }& M8 @' i( s

6 Y1 Q: i5 k$ `8 K  a  t6 l32.All bacteria need the following for survival:- V8 k/ Z! j, ]" r
所有细菌生存需要以下哪些内容:1 k# o4 \  A+ Y9 ^1 b
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 K1 F# a  p* r
3 }8 l3 k+ j6 G7 Y8 V33.Which of the following correctly represent critical control points in a HACCP system?. q0 P' ]6 D/ k1 i8 m2 J4 @' n
以下哪项正确表示了HACCP体系的关键控制点?* n7 v0 f5 I% Z* v5 r  E( K! h+ ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # d! }$ @/ J. L; ^% X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 @5 f) ~: ]. j7 i* V. P
7 F  e7 u+ P; o+ i* p
34.Which of the following is not an example of a carbohydrate?0 K3 p0 `9 k! R" y) Z
下列哪一个不是碳水化合物的例子?0 U3 E# Z& l3 U2 M% S
A:Essential nutrients 必需的营养物质
* F5 f9 j6 p; y3 ]& Z! L! O. O* P+ c) z  K& a* `- A
35.The process by which a liquid fat is made solid is called:
7 G; u. Q2 }. b" M' K液体脂肪做成固体这个过程叫什么
/ [2 |" Q2 [* L% E- e- Q) B7 b  lA:Hydrogenation  氢化' X$ u6 _: d/ `1 {. `9 g- H

7 F& G  |9 d3 Z  D2 t2 q% w36.Which of the following is not an example of a fat substitute?
; z  G+ y) K: M8 V4 c下列哪项不是脂肪替代品的一个例子
4 F. d3 x: Q% }8 I2 @: P. o* ^  JA:Acesulfame K  安赛蜜K表" t/ V' |4 T+ x! X; t
6 V* B. s. n2 G( t# [( K
37.Health Canada requires that a product labelled "fat free" contain:! S- r8 m3 f* i# `
加拿大卫生部要求的产品标有“不含脂肪“包括:7 J: x( R) Y, V5 @0 g% O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 I4 Q- `" m: Z8 }; x0 T* i

2 p/ I( I+ [$ z+ P, z" }38.Which of the following is not a problem associated with converting recipes?
% c" l: U& a' A; b8 L' _7 f下列哪项是不相关联的转换配方问题?: |+ I% M7 R( U
A:Unit cost 单位成本
& f& \5 Y$ n: p7 V3 ?  S' f, {# F: h. E) a% W. h
39.The condition or cost of an item as it is purchased from the supplier is called:' n0 {- K1 Q* ^* }& j  x
从供应商采购的物品的品质或成本叫什么
8 p$ i. H: b+ z5 AA:As-purchased cost 购买的费用5 m) N7 s3 r( I4 t. R
0 A: w. m, V) |
40.The amount of stock necessary to cover operating needs between deliveries is known as:% ]8 w8 w6 r* g; y6 |6 Y- y
在新货到来之前用于日常所求的必要库存量叫什么
" l; Q! R8 L  DA:Parstock 基本日常最低库存
2 b. P% ^/ L$ p! [
8 _1 h9 l% }' Q' u# }4 X7 u3 N41.Which of the following abbreviations is used to describe the proper rotation of stock?5 X% s  O: A- _* n$ K
下面那个缩写是用来表明正常库存流程?0 X5 X& r( Q. w
A:FIFO=FIRST IN FIRST OUT 先进先出+ Q1 \. E# W0 B: M3 O' B
/ A3 q  n6 `  ^0 J/ `* q  }
42.Which of the following knives is used to turn vegetables?3 M# m( i- x7 Y/ i
下面的那把刀是用来打开蔬菜吗?0 @$ V( ^2 [0 I: }5 [$ j
A:Bird's beak knife   鸟嘴刀
' a; U( @' J, k0 v2 Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( U! x% e) i2 A5 ^3 |# o6 _; E3 a+ z4 [6 v0 b. W
43.What is an instant-read thermometer best used for?' z; {- j6 f- x8 w: Q
即时读温度计最好用于那方面?
' k& Y" e" P1 oA:Checking the internal temperature of a roast 检查被考物品的内部温度; f6 g6 G3 h/ n5 _- ?0 G

: J! B* H& [1 S; h0 ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. c% y% p4 }9 j' k9 P, x下列哪些金属材料受热均匀,通常用在铁板而且非常重
! j6 I" M! t6 O3 MA:Cast iron 铸铁- v9 f; A% ~" W+ h( E- Z$ [
# ]$ _7 {! r, |
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- h9 I9 V3 y, {' d哪件装备下面有一个可移动的碗和一个S形叶片?/ ]0 o$ S' |3 R& @
A:Food processor 食品加工机
! T3 w; |7 G6 L2 G! d8 z* Y; q' Lhttp://www.google.com.hk/search? ... iw=1263&bih=5722 Y0 S5 D1 ^" g( c0 c/ ?

% O. z4 p6 g5 e1 C, [5 W3 I8 C4 N46.Which of the following is not a rule for knife safety?
/ c8 k3 @/ [$ U8 C7 g! ?下列哪项不是用刀的安全规则?$ a! ~6 v  c' u, E# ?* e; ]& f: q- X" |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) ~: E; E' I3 }, R* A# c
3 C1 H9 Q5 a; n4 Z  ~( A8 p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- t1 |" o% e0 }6 R把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' @) t1 h2 P3 m- g
A:RondellES 6 e; Z. Q' n, t) V7 z2 y  [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 W3 p: q* p: L. f
7 K% G% n3 M! l% I9 n( C48.Which of the following is a diced cut used to garnish soups?
& U) t) Z: t' D9 K  |% l$ r& L下列哪项是切成小方块用于汤的装饰?- B9 O1 ]$ j& C  {7 `( n
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 G0 g, K9 h& Y. k/ @) Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' m, s% M* @6 m; g) P4 A5 j6 P- |' N
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!!——
: M' P  G( O! ]/ W' g3 r- uA:Gaufrette 9 F/ Q4 A2 B% m. k5 ]4 P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 z+ a4 N" B8 G* j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ y$ U2 W6 K* s) }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 }$ Y0 y7 z. F7 r6 e/ n
) F$ c* \; E1 E4 f( i! H6 K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 F/ h1 L* o, V. B9 A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)
  P" h$ `. F/ ]4 IA:Cilantro 胡荽叶 香菜
+ t9 s& A! P7 E: yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 ?+ f) S! D9 T1 a. R
# F* A. x  E2 h. T& ^60.Allspice is made from:
/ {2 X/ ~: v( H" O$ a8 F- B. i% } 多香果,  多香果香料是什么9 ~# k1 T: c* n* n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( f: R; G5 E* Y5 n& P
A:A dried berry 干浆果/ {2 k, L% B7 d: @' m: P

/ `& |  G& K$ m: e( d2 P61.Which of the following are used to make a sachet d'épices?" Y* f% |& X+ \& a! C& \" ^/ V, _5 S
下列哪些是用来做香包德épices?
' t6 z- {: a, u5 t  N$ O3 ahttp://www.sachetcatering.com/
9 V7 m  |) y! ?0 u6 ?: m# e+ }  `- ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 a* k8 \( m" `1 B/ R" O
  [5 h& ~% i0 u+ q. p62.Which of the following condiments are not soy based?5 w/ O! i3 o- s7 {' J# y
下列哪项不是酱油调味品的?
8 \. ^) f$ t& uA:Wasabi 日本辣根
" }! Z, S1 A% \' {
; ^; y; _) @; G" n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, i, n/ Z- l' e0 r  m5 P
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:
' X& \3 ~6 T2 E' k5 Q" vA:Pasteurization  巴氏杀菌) i; M- M! H+ \  H; N

. F+ N' J8 x' L  i6 U: C5 Z, U64.Which of the following steps is not the correct procedure for whipping egg whites?
0 ~$ H! z3 D* L4 |- B3 \下列哪个步骤是不是正确的蛋清搅打程序?
/ Y$ ~$ W  P+ X3 wA:Allow to rest before use. 允许休息后方可使用。1 D' _8 m# A5 M) s# ?. U

( u9 I" V2 R. p: T% o7 W& l65.The weight of a large egg is between:一个大鸡蛋重量介于:1 C* ]7 \$ Y. v8 K* Y
A:56g and 63g 56克和63克
  M/ d  o5 H: |! u8 l6 p! F8 V
( r$ F2 g# a! O5 N; N2 p5 W$ P, F66.Evaporated milk is a concentrated milk that is produced by removing6 ~& @. ^* l2 U* L% n: e( a
炼乳是一种浓缩牛奶 是去除什么做的
6 K4 ~8 M7 h% {! ]0 XA:60% of the water 60%的水+ t6 G9 n7 b, d) A% T

6 d9 Q) S1 J4 I% x3 }& N67.A method of cooking that transfers heat through a liquid or gas is:
/ p7 {! J5 c, a一种烹饪方法,通过转移液体或气体是:
9 s2 P1 Q. v1 r0 Z; ?* V% pA:Convection 对流) ?$ ?. s7 l  ^9 ~9 U9 r' n
3 ^* H' ]" A, B2 ?& ?5 j
68.The cooking of starches is known as  烹调的淀粉被称为) }5 ~& A- K- j  O
A:Gelatinization 糊化$ C$ D0 e# L" m$ {) ]
* {; g; U, b/ a# |5 p2 j
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ ~- c9 Q7 ]! ?! d6 f* [/ u$ MA:Braising 烤
3 G5 t4 S! g7 d9 J) W7 k, E: P/ x1 S
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:4 ~: o2 x- S0 s9 l" B
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* ~: L; I, n5 ?+ c% l5 t) v

3 C/ N# V0 ?5 {% Y8 B71.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
, {& z/ A3 R1 M8 u; e8 yA:Fumet 原汁' K. d  ?$ R; ]" z! A
% _6 d( s7 d+ ~. A8 d
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
) J) q5 i8 [) ^$ ]3 AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- ~/ \9 q0 q& E* Y8 U

2 I1 `" e' {/ A' a% y7 D73.Which of the following is a principle not used in stock making?
( M3 L3 n: V! R9 T, d下列哪一项不是用于制造高汤(低汤)的原则?
; X1 `* O7 R: M3 x2 y$ \/ q6 C- OA:Start the stock in hot water.开始在热水中操作+ T# w3 ^8 J6 F5 O8 ?

0 a5 e6 G* C! a% }( X; H4 w' F$ k74.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
$ S  t  [5 U+ |2 hA:Remouillage 法语熬汤' _! h1 o* Y: ^$ a+ s4 h
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-7-29 21:41 , Processed in 0.178227 second(s), 17 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表