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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。( z9 M$ l$ D, [0 @$ c$ O

/ ^& ^* C' V7 v; ^+ H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 U+ u, r% |7 }7 I9 Z7 ?. Q
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" u' t* F3 v5 _+ ]( O" o$ P9 f+ w
1.Which of the following methods should be used to determine doneness in a New York steak?  Q6 k& R  U- z# d: {
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)
% V3 s" Y0 A' e1 dA: pressure touch. 压力触摸! a6 p( i; S7 P& C
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; z/ F% [: ~; \8 H/ t$ x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: v4 w8 ^) L( }) o
A: acid  食用酸
& f* ?2 S. y9 A" F1 X( B3.Vegetables are major sources of which of the following nutrients?
8 c, B& D6 p3 O4 Y& V蔬菜中包含的主要营养有哪些+ W  ]/ J" x2 M- h: n+ v
A:vitamins and minerals. 维生素和矿物质。2 q  z  J2 R0 M9 E
4.Cauliflower is commonly served with
& c! ?; S8 s5 F8 N花椰菜(菜花)最常见和那种酱汁搭配) f* \5 M4 z: _7 e  p
A:Mornay sauce. 奶油蛋黄沙司
' u& C; m. d. B" D5.Which combinations of products are found in pie dough?
2 p( G2 r3 u. L0 w$ Y9 G) 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??)& r) B( y1 g, ^  k7 Q2 V/ T% Q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, m0 g: g8 A, b2 c# Z( Z: L
6The French term for mussels is 法国语青口(海红)叫什么0 w! X, ]% H' I5 l  K7 a
A:moules.法语青口,海红
, w2 z- {" Z6 o% C$ c: v7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' E- h$ K9 r' {+ z0 T
A:faintly fishy. 稍微有点似鱼味
) T2 m1 Q2 _* c) `: Z9 D1 W8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 m3 w$ `7 G, w, ?
A:2 days. 2天: N; B6 p4 K' V3 M$ T- ]
9.What are the principle ingredients in ratatouille?
$ Y- n3 [( o6 a炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* v1 @8 \0 n: R7 `A:Zucchini, eggplant, green peppers, onions and tomatoes# p1 j9 f% I: A2 ?
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ y+ H9 n  `- e. q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# `5 ~1 O1 M# m; j" W0 Z
A:cook food in quantities that will be used up within 20 to 30 minutes.
, K; m5 h4 a* ~$ i( _( R大批量烹煮食物要在20到30分钟内  E; U3 `* v& j" e
11.What person has the authority to issue a Health Permit?
1 q: E# ^$ J* h" F# h谁有资格颁发健康证(卫生证)。
, X1 T' f( ?8 o* @( U. QA:Medical Health Officer., U! c4 k  ~5 y9 M7 P" r# {8 z" F
医疗卫生官员。* L" c4 a+ a" m9 i' j
12.For what period of time is the health permit valid?
/ t5 d$ a" V" V2 n, z( t健康证的有效时间是多久?
, A( Y: E& r* n2 B0 O; TA:12 months.12个月
  v7 M3 b$ s( L0 P; S13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 b7 d$ m8 z; O$ q! j# w
在食物和饮料准备区,通风系统换气的标准时什么; H) {" {5 n, {, G7 B
A:08 times each hour. 每小时8次
1 g0 B; R3 @' j14。The minimum temperature for manual dishwashing in the wash sink is
$ I  B, p# S: A3 n手工洗碗,洗碗池的水温最低多少度?: [: V9 ]5 w- r* s" B
A:110 degrees F (43 degrees C). 43度
6 g" d, g  |0 M& t1 r  P2 V15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 _, n, y5 F- ]& l用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 C7 K, r: S: W% ^A:180 degrees F (82 degrees C).  82度
: Z! U7 w; f  d8 o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; g5 [4 N/ S7 C3 S/ {! P" X; a
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 _# U0 q2 U" k: W8 DA:en papillote.  法语自己理解
8 m, H! g- u  y& a4 s5 H: Y17。Wing or Club is considered a0 U: f1 E+ }+ ^9 i. e
翼和CLUB 被看做是一种...% O, T" k, D' |, _" W$ K. B
A:Bone- In Cut     带骨切
% U( x+ R3 i- \9 `7 J, A18。New York is considered a   纽约牛扒被看做是一种
3 K# u6 q6 o; n* h9 ~A:Boneless Cut     无骨切( S! z1 }9 `& K! U  l" ]
19.In general, a court bouillon for freshwater fish will contain
$ @& g; ^% E" V2 o$ n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
+ e  w9 f, d8 ?3 V* ?* B2 eA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* B% Y3 p* E3 u3 q- k3 ?和做海水鱼同样数量的调味料和香料
  b; F+ L: P1 e) h6 [( y20.Anise is very similar in flavor and appearance to: [' N1 F3 f# E2 \' p2 Q
八角和下面的那种原料有相同的味道
* n+ g" b) `* H# JA:fennel  茴香9 E5 J& H3 e8 M; b1 B! Z' f
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, n) [2 h+ ?' S4 |
下面那种原料更像大葱且有平面的叶子" n: N# Y/ ]' A* T2 e" k
A LEEKS  似蒜葱 (这边人叫京葱)1 Y0 q& b4 i; i. z+ c* `
22.Which of the following cutting shapes refers to a small dice( O! a0 K7 V# X" }. j1 U! H( Y
下面那种刀切形状指的是很小的粒(末)
1 U2 ^3 k3 E- ]  w* o* x0 b* LA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  q: f' r. k6 a9 l' r, W/ \
23.Oil is added to the water for boiling pasta in order to
4 e3 }4 p' s' K向煮沸的pasta (意大利空心粉 )中加油是为了( X! ?( \. @) y
A:prevent the pasta from sticking and to minimize foaming action.. h) M% {, i7 ?: B
防止面条黏合并降低发泡。# V& \7 Z0 @7 k0 H; I- T
24.Which pasta dish features pine nuts and basil?6 v- H/ w$ U, G* \+ ]3 D8 L9 Z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). ?4 H0 Y1 m7 s# D: m
A:Pesto.一种绿色的意大利面酱
3 ?2 x  W2 D" chttp://www.tianya.cn/techforum/content/96/563836.shtml
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8 T8 E* k4 ]/ r. j' x2 q; ]- l25.Which of the following is a spring vegetable similar to spinach?
- W4 T/ p7 j/ D  G& D下列哪项是一个春天的蔬菜类似于菠菜?
& s5 C1 N% ?$ L+ AA:Sorrel. 酢浆草。) K2 w/ ^" h$ n
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:# b5 N* I/ n4 |# Q3 \+ O$ \
哪位厨师最早带来高水准浮夸的美食+ C* D8 `4 O0 @
AAntonin Carême 人名 安东尼·卡罗美2 c8 V6 w  A4 c% I% [* G  S

  B+ I' z# K3 [7 Q9 B- ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ y5 R3 O1 W5 N9 _" X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( h# W" d: V0 M% d0 j3 ]& B; Q
A:Cast-iron stoves         壁炉4 x3 G- X$ k4 D3 i2 d& [) p
http://www.usstove.com/products.php?id=6, r- u& T  I6 a/ K4 |) b0 U
. M5 l! K, V% O8 u' o9 q
28.The French term used to describe the roundsman, or swing cook, is:
+ L+ x5 m. O7 Y; t- ~" L# w: n法国术语,用来描述roundsman,或摇摆厨师是:
% h$ c( L" |) ~3 N' U9 c1 B; @A:Tournant   图尔南# p  w! y8 Q/ d4 N

/ y( @$ x: n4 S% h29.Another term for the wine steward is:9 ?7 Y  ]0 o, @2 X8 c" Y
葡萄酒侍酒师的另一个术语是:
: c5 h1 y9 a: |2 [7 i3 g- E& z0 _! `A: Sommelier 侍酒师
8 Z$ b8 f" j5 `' n6 r. t0 _1 i5 H$ S7 L- p/ P$ ^+ t% T) X3 J
30.Molds, yeasts and fungi are examples of a:6 b2 t+ M! N7 C+ y1 n! p
霉菌,酵母菌和真菌是一个神马例子# o- z1 |& T2 {9 R
A:Biological hazard 生物危害
* I2 c7 U* `$ V& g( P' I0 r8 T$ g4 o. x9 d" `) i
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 [( G  W. W! F/ v8 }0 [根据加拿大食品检验局,食品的危险温度区在多少之间:
/ V! E; u& T$ F$ xA:40° and 140°F (4–60°C)     4-60度7 \. k' n& N: C; n& ?
+ G/ M3 z6 g. b2 j9 N
32.All bacteria need the following for survival:* ]! J: l) {4 {9 t
所有细菌生存需要以下哪些内容:
' g! u' {0 [; z1 N- k6 \' ^A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) c) V% ?; w/ v% c& w9 w0 v
2 {5 M* Z, n( W" m. i4 Y  Z* V
33.Which of the following correctly represent critical control points in a HACCP system?
. n" N7 o7 L# ~. u5 J以下哪项正确表示了HACCP体系的关键控制点?
- C% N% h( G- {3 ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # a8 n8 t1 F0 e- l& B3 W/ m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 V7 T* X% x; Q3 v* @% |- c: O4 P

4 S- c4 U1 k% x2 V34.Which of the following is not an example of a carbohydrate?2 X: x7 ?" r# j8 z) `6 y; |
下列哪一个不是碳水化合物的例子?
# g/ r; w7 D, i7 n( wA:Essential nutrients 必需的营养物质: A% \; [7 p+ ?& E( X
- z2 L; r3 }3 O# r$ B: p" y! V
35.The process by which a liquid fat is made solid is called:
* y) y# r8 F& M- R& k液体脂肪做成固体这个过程叫什么2 m; x4 L4 ], P. Z3 S* G' |
A:Hydrogenation  氢化
+ O! r. B8 p. o  D. u" C$ T/ ~5 Y# ^- ~' g& Y
36.Which of the following is not an example of a fat substitute?
/ S- O5 x' K4 U: k下列哪项不是脂肪替代品的一个例子* l% `' E* t$ ]9 U4 t
A:Acesulfame K  安赛蜜K表
! `! E' y3 f* v* d0 V* U! i6 D6 m( z; `# T6 m1 @
37.Health Canada requires that a product labelled "fat free" contain:
: Q* D& H' d6 e2 v- w1 z加拿大卫生部要求的产品标有“不含脂肪“包括:
9 ^7 d6 n1 P, b/ LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 Z4 K" N8 B/ j/ r4 S6 g" p
- i* Z0 P; A2 o4 [  \+ M38.Which of the following is not a problem associated with converting recipes?
4 `) M/ x: x: z3 m* L& W下列哪项是不相关联的转换配方问题?
# O/ m4 v( p) |$ xA:Unit cost 单位成本
/ Y) n/ }/ e2 u; K  `$ L7 V+ L( w0 Y* @9 S6 O" W7 x* P; N
39.The condition or cost of an item as it is purchased from the supplier is called:
0 o+ i: o8 F: a5 w+ }0 Y5 Z从供应商采购的物品的品质或成本叫什么: v: Y# @1 W) P8 a
A:As-purchased cost 购买的费用& ^$ C, e9 X5 M0 S# ]' {
" I  ?% l5 p) Z# s* V; d
40.The amount of stock necessary to cover operating needs between deliveries is known as:6 @6 \. |& D+ @) ?* a7 ?6 D" e% Y
在新货到来之前用于日常所求的必要库存量叫什么
. Q/ Z" l  M8 B$ Q- H! {A:Parstock 基本日常最低库存
8 w- j) S7 b  j& E0 p+ |- h& Y  Z5 d- }  [& x
41.Which of the following abbreviations is used to describe the proper rotation of stock?
  I) d' v" Y+ W" O9 [7 i# B: z下面那个缩写是用来表明正常库存流程?* Y# A& G. [' }8 f1 r( `  {/ X
A:FIFO=FIRST IN FIRST OUT 先进先出
& {1 z3 D0 G7 h6 F- t
; h, W  k+ N+ [, `, ~. m42.Which of the following knives is used to turn vegetables?  f* z6 q, h' |' U% D# d
下面的那把刀是用来打开蔬菜吗?* Q% P& b6 i! M/ e5 a3 w2 }' D1 ]
A:Bird's beak knife   鸟嘴刀. q, L7 J/ V4 `' S0 ]" }* W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ y* h; B3 h; Y4 q5 b4 q( E

/ V  F  K0 R7 O' j0 {: i43.What is an instant-read thermometer best used for?& u/ m8 L# T) m8 E& i3 N- _
即时读温度计最好用于那方面?7 S1 a3 C3 Z+ z7 x5 ~& Q: f+ \- f6 N" {
A:Checking the internal temperature of a roast 检查被考物品的内部温度
8 }/ f, z8 I5 P6 B4 w9 {3 O1 Y' c  `$ a9 d4 Y2 }3 O  Q' i
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 C3 Q0 Z7 N, u, a2 R下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 M2 z! W$ E! S$ W  o7 b2 @- A1 `  k' XA:Cast iron 铸铁
4 E  c; X+ y1 y  Q7 f( E4 i( A2 N- x: }2 h9 T: D1 `# A
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. U3 W5 q5 ?  V- D6 n
哪件装备下面有一个可移动的碗和一个S形叶片?) b1 I, s8 `( E, Q
A:Food processor 食品加工机
5 X. d! {+ E) f6 B4 T: lhttp://www.google.com.hk/search? ... iw=1263&bih=572
3 J; a  u- u& U/ X/ b+ ^# z) M" m
+ ?8 V5 n: x) E46.Which of the following is not a rule for knife safety?
/ D2 B# J6 R* y! z下列哪项不是用刀的安全规则?0 j) D  ~; a: v) y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( c$ E  h4 T/ V# c* U
' Y9 q5 N0 M/ J2 D3 C1 f; t9 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% E0 e3 ?/ a8 _0 m9 h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: o2 s& v  S% {6 H6 X* J9 n! W
A:RondellES
- j  l0 u; t  m  d0 i( B( z; ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ m+ [# B3 T2 |: X
4 Z, x. I3 {2 }- ]3 r; o4 s7 R
48.Which of the following is a diced cut used to garnish soups?
$ x+ q& ^0 e; U: B) F0 y下列哪项是切成小方块用于汤的装饰?* N& [. K$ W3 ^( r5 F
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# L% k/ ]  K! Q6 [" I" l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( o) G. A3 E  J, [' ^
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!!——
% y1 A4 h- l5 S2 E$ @6 UA:Gaufrette 9 a5 e+ X8 C$ A2 e; d" w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 k' \. B  [- N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ D) x  x* p$ l' o+ S! R2 ?! K
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?
* k$ k6 H7 Y+ d) l) ^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): X( E1 b- A& X( H( Y
A:Cilantro 胡荽叶 香菜
1 C# h. d; i! |' S% zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% e9 x- K2 t" O4 A- X+ s$ p

" B$ W3 C9 g4 i- E. ~60.Allspice is made from:
: W. _8 j" h; Q3 O2 x 多香果,  多香果香料是什么7 g' j4 F9 g8 N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' R) W. P- @$ Z  o
A:A dried berry 干浆果( M( J$ y% U8 }; _9 J

% p8 M# @: ]% R61.Which of the following are used to make a sachet d'épices?
' e0 Y8 W, j" v8 B  ~下列哪些是用来做香包德épices?* C# [; d8 m8 M3 n1 z# S
http://www.sachetcatering.com/* \) k3 S- A, C: N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 Y' i* W6 }; _9 w6 `
) S6 h8 h( X2 {" N1 ^
62.Which of the following condiments are not soy based?# b. S% K& l1 j
下列哪项不是酱油调味品的?
" T9 L# N& c! y- s$ _- fA:Wasabi 日本辣根
/ D2 ]# r5 A( @5 F, \5 D" V7 K7 t  i
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' F9 A% C) @. A, b& E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:
/ Y' y9 z/ _4 N% f9 LA:Pasteurization  巴氏杀菌3 d. P' J5 Y  C, N5 [% R1 @
& G4 W6 I6 u4 Q
64.Which of the following steps is not the correct procedure for whipping egg whites?! v/ _; ]" O8 r; H2 r) @
下列哪个步骤是不是正确的蛋清搅打程序?
5 j, a/ J3 J, m4 ?, JA:Allow to rest before use. 允许休息后方可使用。
' @0 ?$ \) z2 C3 w1 F$ L5 }7 c( L4 W: }- ^, B) S; C
65.The weight of a large egg is between:一个大鸡蛋重量介于:' U7 D5 C2 I" Q) W' T7 l2 ~
A:56g and 63g 56克和63克
* E$ m9 E; z- J  [3 _' G9 H
/ g2 d: n" k9 B/ i/ W" w66.Evaporated milk is a concentrated milk that is produced by removing
, |6 d. ]. T# l  t+ c4 t炼乳是一种浓缩牛奶 是去除什么做的; O* \( A  Z* j: E
A:60% of the water 60%的水
) p0 O5 M9 L1 {( P  e3 e
8 T6 q. G# j1 _67.A method of cooking that transfers heat through a liquid or gas is:
4 V. {- i, W9 \( ]1 c) ~一种烹饪方法,通过转移液体或气体是:
# j5 Y; D+ f0 ~5 {# ?1 j# D/ g% BA:Convection 对流% K+ N' N) T$ g8 w, q
: C$ B1 Y2 H, a  p% A7 D
68.The cooking of starches is known as  烹调的淀粉被称为8 e/ C, ^: |6 W' F3 y/ h1 \
A:Gelatinization 糊化/ Y/ q: ~8 D( L% R% K

' |* c4 R6 r7 Y; I2 W1 S69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 h$ P0 U0 `: s8 D
A:Braising 烤
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7 O: ~3 `: A) b+ F70.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:$ N: O. i: j1 W7 D. Q) b3 D& s
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& N7 Z, L0 w/ c5 `& G
7 C& I3 B, `9 L# R. d! Q9 m$ P
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, d4 ?( z3 B, X4 C+ _
A:Fumet 原汁3 }. s4 L. f! Z4 s' Q; t/ V+ m

0 F% ~2 ^: p$ s9 u9 T& D72.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2 L8 a- a0 v. ^8 F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( k* _) {3 o9 h
4 O- Z9 @( i' b
73.Which of the following is a principle not used in stock making?8 }4 Y3 @# q6 l+ f
下列哪一项不是用于制造高汤(低汤)的原则?. R+ G/ ?, ~6 Y: k8 ^( }
A:Start the stock in hot water.开始在热水中操作
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, U) c) T0 s, c3 U" a( x$ s74.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* D& {& r" @1 d6 n" a
A:Remouillage 法语熬汤0 I5 }" }' x7 X% i/ v! e: P9 `
http://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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