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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。
! V4 a' G" y" \! v% O/ r0 g$ O+ J% \5 `/ g
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。
1 R9 ?& J9 p* ^/ t2 a3 h4 ?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
! s2 u6 ^5 e8 o8 L, t1.Which of the following methods should be used to determine doneness in a New York steak?( A% j* I9 \! ]9 ~' z' j
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)
' C7 S# h5 s8 IA: pressure touch. 压力触摸
9 R" q! o; X# `# J* V9 P2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% K. ?; ?, V7 A
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& Y) l& t% T2 c. h7 N4 {A: acid  食用酸/ T7 s% {' _* Q: X. s4 I
3.Vegetables are major sources of which of the following nutrients?  |' S) \6 l: |& c# @
蔬菜中包含的主要营养有哪些
/ ^1 x1 l/ H- x# W5 w7 }2 O1 SA:vitamins and minerals. 维生素和矿物质。
" S0 B) d1 S& C8 h2 B+ r5 b1 q1 R4.Cauliflower is commonly served with
- A6 \  D1 g  p, x花椰菜(菜花)最常见和那种酱汁搭配8 \6 N: P3 t: ~# H& [
A:Mornay sauce. 奶油蛋黄沙司- \* d: R% C* w, J" `& R
5.Which combinations of products are found in pie dough?
2 q: D( `( ?7 U0 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??)" k* N3 M7 h. A( o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; H) ?/ Y5 q+ `& A7 [' ?6The French term for mussels is 法国语青口(海红)叫什么) _% s$ ]  X/ N% ?+ e
A:moules.法语青口,海红6 h( ?( {  J: H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ u8 A1 M% B5 e/ ~+ v" dA:faintly fishy. 稍微有点似鱼味& f- y& e- x2 s7 ]$ D8 J
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& W. z3 C+ a4 |4 C. ^. D* CA:2 days. 2天
  ]* S5 r4 [& q; W3 t$ J' D9.What are the principle ingredients in ratatouille?
7 @% ~( x: B8 |* G炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 e1 k/ v- Z% _$ l/ D
A:Zucchini, eggplant, green peppers, onions and tomatoes. K( J2 D5 [  K1 A6 `" B
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! F1 c2 P' N( {% W: n6 ]10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) f5 l+ k6 w5 n) T' x' z
A:cook food in quantities that will be used up within 20 to 30 minutes.
! T8 Z8 O8 F8 L8 w  s: d大批量烹煮食物要在20到30分钟内
) O  {$ _. b) e+ s11.What person has the authority to issue a Health Permit?! y2 Q+ X& C' }
谁有资格颁发健康证(卫生证)。* E6 d# l- |0 t
A:Medical Health Officer.7 A6 D9 U: e7 O/ ^1 H
医疗卫生官员。0 p' n! V; K8 N+ x5 f6 A$ Z
12.For what period of time is the health permit valid?
3 p* h7 {+ D* c健康证的有效时间是多久?) S0 S$ J8 [, d1 }9 |
A:12 months.12个月) M0 O( T7 }2 U5 F/ s6 N5 f
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  y: I$ |7 z2 G6 q9 t
在食物和饮料准备区,通风系统换气的标准时什么' {0 N0 ^) z% ?" i# t% E% f
A:08 times each hour. 每小时8次3 c5 N) G$ @. L9 l: c
14。The minimum temperature for manual dishwashing in the wash sink is! P- p; S4 Y7 I( a8 ~) x
手工洗碗,洗碗池的水温最低多少度?
( p' W& [( l" t: H$ uA:110 degrees F (43 degrees C). 43度
- r6 l) M& ^/ D. s. l5 s15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. o, X; n& l  u6 t7 `  G% Q2 ^用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: E' c3 A$ G7 h9 k# T4 j/ B2 o
A:180 degrees F (82 degrees C).  82度9 s8 ~; l/ }( Y  F$ y0 b
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- B1 B2 W- C$ m0 _3 Y0 c, |
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 z6 {" I" ?) X- [
A:en papillote.  法语自己理解
  n" u, }1 M: w) p- _8 G17。Wing or Club is considered a$ o$ T9 m( i. N& t9 }, ~/ |, ]1 f
翼和CLUB 被看做是一种...9 |+ I+ Q% `3 A9 q$ `& K1 E( R
A:Bone- In Cut     带骨切
! ?5 B- N3 K4 V18。New York is considered a   纽约牛扒被看做是一种  `; f+ c0 \# x: P, i( m
A:Boneless Cut     无骨切
& I( [/ Z$ n9 m+ P3 f' h19.In general, a court bouillon for freshwater fish will contain
1 S; m5 O. m/ r' X  l: Y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
5 O6 u4 \, u. G, n0 }9 K/ J8 S2 A4 v9 SA:the same amount of seasonings and herbs as a bouillon for saltwater fish./ e- z( C0 x+ z
和做海水鱼同样数量的调味料和香料
# [$ z, O% ]) P5 c4 v( h' o20.Anise is very similar in flavor and appearance to( O6 n3 \/ C) b. v8 q
八角和下面的那种原料有相同的味道8 i4 h( }( `5 k5 ?( S7 W- \
A:fennel  茴香
  `. n1 P0 c3 k: E' f# c  e21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& v; G+ L3 f9 z( z- a" V
下面那种原料更像大葱且有平面的叶子
2 l( J5 Z* |) OA LEEKS  似蒜葱 (这边人叫京葱)
  u; k7 P* ~6 Y2 A' d22.Which of the following cutting shapes refers to a small dice
$ G! F* U$ z5 m9 t下面那种刀切形状指的是很小的粒(末)4 Y6 s! Z1 S( X) z3 K. {
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。2 j+ v2 p: M/ Z4 k* I3 c; [
23.Oil is added to the water for boiling pasta in order to
5 R1 h# b: L( R6 K6 J向煮沸的pasta (意大利空心粉 )中加油是为了* N: h1 |5 K& O
A:prevent the pasta from sticking and to minimize foaming action./ L. a; {% H; u6 {5 s+ w* V
防止面条黏合并降低发泡。
, z6 E( T: V2 T& ^/ \1 A+ N0 G. k5 B% C24.Which pasta dish features pine nuts and basil?
4 V- D0 ~' g5 a: {& p3 s下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* E" P# p, f/ @/ s5 J1 V) LA:Pesto.一种绿色的意大利面酱 2 V0 P: N: t. q, t: N( a
http://www.tianya.cn/techforum/content/96/563836.shtml
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+ o3 S7 r) r9 X. G25.Which of the following is a spring vegetable similar to spinach?0 O7 R" V- S: V8 a. S& ?
下列哪项是一个春天的蔬菜类似于菠菜?1 F2 P8 b2 l+ s/ z3 i
A:Sorrel. 酢浆草。
, t/ ~7 v, b! N: K0 |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
理袁律师事务所
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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:
7 ^2 t7 a# K9 F1 _, j哪位厨师最早带来高水准浮夸的美食2 D4 [9 r. l/ Z# K3 E; r5 w- s
AAntonin Carême 人名 安东尼·卡罗美3 n+ [3 B# N2 t  h  e6 {
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! m# s0 O) {  \: V5 W( q3 c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 D) R4 Z0 W! G, T* TA:Cast-iron stoves         壁炉' r- M. x" w1 y# u# j
http://www.usstove.com/products.php?id=6
6 G( o) H6 [% A# m7 Y8 W/ F
. w7 B, d8 N) ]28.The French term used to describe the roundsman, or swing cook, is:
" H* K8 u' \" K6 q$ a; ^/ B/ j法国术语,用来描述roundsman,或摇摆厨师是:
1 B& ]" I. {! ^A:Tournant   图尔南; J+ s% C( R; z/ _; m- I( O! Z' _
% J6 V' T" M* }0 s
29.Another term for the wine steward is:
: T5 }- s: X( I. E' H* f, B葡萄酒侍酒师的另一个术语是:
$ D: n* u, h9 a7 e& GA: Sommelier 侍酒师
) j0 M; G" B; q/ N: v( Y$ L# R. w: d1 L1 G5 c
30.Molds, yeasts and fungi are examples of a:: j2 W/ j% o# [+ k
霉菌,酵母菌和真菌是一个神马例子
( G' c' z6 d* u0 @A:Biological hazard 生物危害
8 E3 t- u4 \- A1 t# o' T5 C
9 l: w# T( u4 n% B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; C9 R# Y5 @& W" m
根据加拿大食品检验局,食品的危险温度区在多少之间:
- u" x" ?1 F; {% `% fA:40° and 140°F (4–60°C)     4-60度6 S# T4 R9 {8 w/ c

0 i$ u: e8 L0 ~2 L7 S. i4 X- F32.All bacteria need the following for survival:
8 i# t2 v% D7 Z0 Q  z" r0 O# W' k' O所有细菌生存需要以下哪些内容:1 y8 r( `. e9 H7 o7 L# J, ~
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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8 ?% ^* ?6 p! p! M0 e6 a33.Which of the following correctly represent critical control points in a HACCP system?6 h3 S  a1 [. K: s# X6 z  j
以下哪项正确表示了HACCP体系的关键控制点?
5 ]8 t3 N* x2 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 u: h( l* B$ n0 \% e食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; |( I1 D4 A: F+ X/ l& `! u( M) ?2 H5 A% U
34.Which of the following is not an example of a carbohydrate?3 |- ]6 s( X5 B( L+ k3 l; C
下列哪一个不是碳水化合物的例子?  [. p, o/ |% `1 b" `* F6 w; n8 |
A:Essential nutrients 必需的营养物质0 _+ \1 }5 G* \4 R9 s5 ^. j

- A5 K8 i2 d8 T1 \' P) S8 @35.The process by which a liquid fat is made solid is called:- U# g$ h4 m) B! M* S
液体脂肪做成固体这个过程叫什么
/ A8 t% C) J1 Z$ D6 f/ O. T0 J: OA:Hydrogenation  氢化
: L/ }  V1 r/ j- Y5 g6 ?. _; o4 \# E2 U; |1 T. q- g
36.Which of the following is not an example of a fat substitute?: i% X( X2 t2 Q6 k6 j
下列哪项不是脂肪替代品的一个例子  x1 Y2 U+ j7 v' U
A:Acesulfame K  安赛蜜K表2 p( m- s" ^8 q; `

0 q% A- z- I4 f" V37.Health Canada requires that a product labelled "fat free" contain:1 K2 K  p. y6 m- r* a* j' @, W$ l
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 w0 i- N+ c& \: R9 m1 G. dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 z8 \) _5 b9 @5 e# u7 r38.Which of the following is not a problem associated with converting recipes?
5 X9 ~4 w. m0 _! K2 _3 F% j下列哪项是不相关联的转换配方问题?+ b! E0 U; N  E; i
A:Unit cost 单位成本  T' `  e; S  J8 h! g
  c* N6 O' m  z, f) |& S- E0 G
39.The condition or cost of an item as it is purchased from the supplier is called:
1 W; M5 s' q2 O9 X0 l从供应商采购的物品的品质或成本叫什么* D7 |& x  ~1 O( B; l! {/ W
A:As-purchased cost 购买的费用( V* ~4 w9 b1 P* |

$ s! V2 U7 D8 ~' W40.The amount of stock necessary to cover operating needs between deliveries is known as:- S& B% Z' g* c3 _8 _; O
在新货到来之前用于日常所求的必要库存量叫什么
7 _( N$ c, e% H1 o% v- l5 IA:Parstock 基本日常最低库存
* v; B' V3 O- a1 J6 a6 S2 _
! i8 C( H8 V: s% v- c" `41.Which of the following abbreviations is used to describe the proper rotation of stock?
! ?: j2 R% R  C" ?% R) c下面那个缩写是用来表明正常库存流程?! ^2 K( J, M" L  C& z6 ?
A:FIFO=FIRST IN FIRST OUT 先进先出
0 W# r; d, J7 h$ O! Q
0 @$ M6 u3 C7 C! X1 M42.Which of the following knives is used to turn vegetables?. K# N; c. i1 D/ j7 i/ d
下面的那把刀是用来打开蔬菜吗?
/ m" |1 Q0 p( ^# i3 @A:Bird's beak knife   鸟嘴刀0 u2 ^# E* n. Z- v6 T" q% E9 V& K( P  g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
: _( g1 P9 e7 F+ v即时读温度计最好用于那方面?
* p' q( O4 d  E* G* V9 xA:Checking the internal temperature of a roast 检查被考物品的内部温度/ r# g1 x" Y2 k( @+ A' @
, Y" D& ]" n9 Q- s* Q6 y% n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. t" a+ {) b& E1 Z) w, G# p下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 H+ e% H1 q: L& k! WA:Cast iron 铸铁
& _* K7 f% X) v. l  e0 @: d
% n) N; o8 A* u( n3 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( n' P! |* n* e
哪件装备下面有一个可移动的碗和一个S形叶片?
2 V/ t' f7 A5 A) WA:Food processor 食品加工机
2 ?+ n# n- \/ H( X" M6 x% h- ^: {$ |http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?. g1 T, P3 q, B4 J1 N, x9 D$ `6 K! {
下列哪项不是用刀的安全规则?
% Q3 y  Z6 h  SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: [) p7 y( E7 T6 v& n; N  c3 n$ @4 `
/ v' v  ?. F5 V5 }6 ?) W/ o$ G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  X4 ^! y5 A  g8 {$ X6 x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- s% ~! ~4 r& b! }6 C# g+ R% Z
A:RondellES
! Q# Y/ H! ], }# \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
! z. x. z) Z6 z7 o下列哪项是切成小方块用于汤的装饰?$ `0 J$ `! i2 s) U  x7 p5 d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ y0 r& o, _6 V& U49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  W- T) B: d2 a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!!——
$ @3 r) q. T6 J3 O3 c# r$ @* GA:Gaufrette
% f3 [3 p9 B; B7 m/ r& Z2 B. Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ }7 o3 M+ T( v& n. `2 B% S6 c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* r# S7 M/ |1 j
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 ^  o2 p4 O3 n4 K/ A8 _9 C6 p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; E7 x6 `" b- \$ t
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)
$ r$ k& ~# ~1 Q& t4 z  y( lA:Cilantro 胡荽叶 香菜6 w) k5 \4 y$ X0 M, g3 a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 Q5 f& Q6 m- X: X6 B
1 `! O" A6 n! f- K* k4 m- e60.Allspice is made from:9 z4 T  N8 g4 Z, L
多香果,  多香果香料是什么0 k" x* z. ]1 m! F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 f+ ~* [3 W! _. ^3 ^* I. v
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ C( v6 P2 ~! p9 v2 J9 l: R
下列哪些是用来做香包德épices?* u8 p8 r: P4 y+ P1 @7 H8 h( r
http://www.sachetcatering.com/
5 y( M9 ~, ?0 P8 R! _6 ^: bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
! ?* u% d# a$ o# K5 g; w- d下列哪项不是酱油调味品的?9 C, V0 R: {6 @! r( z8 Y8 _
A:Wasabi 日本辣根
8 s! y- |) z8 S2 i
5 d- h* t8 M/ F& d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 d8 d1 @) W0 D. E4 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 _1 [( @/ F5 s& o4 C: CA:Pasteurization  巴氏杀菌
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: k' y1 i$ l5 d3 `64.Which of the following steps is not the correct procedure for whipping egg whites?
8 g! m/ v% V& |* P; Y! J6 U! ]下列哪个步骤是不是正确的蛋清搅打程序?
7 F: \/ C; C7 OA:Allow to rest before use. 允许休息后方可使用。
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$ n9 O0 l0 E1 c+ m9 b5 w65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 {6 `7 {3 [3 @3 GA:56g and 63g 56克和63克
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. @5 Y- L! W8 b! m66.Evaporated milk is a concentrated milk that is produced by removing
# t5 A) m. n$ z1 C/ o: _5 ]' a5 J1 N炼乳是一种浓缩牛奶 是去除什么做的
: S0 @6 w, S( f: J3 MA:60% of the water 60%的水) Z3 c! L) B( p: B
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67.A method of cooking that transfers heat through a liquid or gas is:# O- E8 R2 }! B' v$ y) ]+ q
一种烹饪方法,通过转移液体或气体是:
1 X! o& y7 V' D3 k, fA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为8 S1 ~. F% q0 i) {
A:Gelatinization 糊化6 ~, ?/ W, z3 e" f
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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?
& I) I& _) f$ p( V' |A:Braising 烤! G- E- d+ {8 w. H4 n
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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:9 q7 \& A1 j4 x2 F3 d  X
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 l, X; b2 O/ B2 Z4 P& j$ O

: f! K* n7 ]6 s71.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  i# m% J) M; o& ~+ W
A: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* ]$ u+ ?( R4 |  e7 I9 x( C
A: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?8 i# D4 r" }: D: H1 z
下列哪一项不是用于制造高汤(低汤)的原则?
, q% G8 |% ^# s* r0 bA:Start the stock in hot water.开始在热水中操作6 m! w' p9 v: p6 Z9 t# @5 X

! l7 O0 U9 l; w: N% 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1 X' z1 r' x! _. g2 j
A:Remouillage 法语熬汤
8 S; ~6 B6 Y0 Bhttp://www.haibao.cn/blog/post/176242.htm
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