埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8150|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。& ~, H2 j0 Z, k

5 ]. {" _. C+ F, A# M) H' E% O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。5 C% l+ G+ \5 j1 l
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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# M' q- W: n9 K4 H3 u
1.Which of the following methods should be used to determine doneness in a New York steak?3 O7 z$ n! X) _: R# \4 Q" i) D* 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): |5 Y1 W8 E3 w$ W& W3 q7 R
A: pressure touch. 压力触摸2 X  }; W  y& C8 ?  W) g" _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
- [$ R( m* ]3 a+ O9 B9 G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1 p5 `& G* G$ l0 @& G' U, _. w+ Q
A: acid  食用酸5 W! I' D& p* Q6 z+ p; u
3.Vegetables are major sources of which of the following nutrients?
# W- t- Z0 B) f& t4 V( z4 c6 q蔬菜中包含的主要营养有哪些3 K' c& M/ l, i- ^8 B4 {. i
A:vitamins and minerals. 维生素和矿物质。( J+ g0 |1 f$ _$ i% `
4.Cauliflower is commonly served with0 b, x3 M4 L" T7 Y" Z5 O
花椰菜(菜花)最常见和那种酱汁搭配+ D# E/ _% C% \3 }$ \* i
A:Mornay sauce. 奶油蛋黄沙司3 `+ Y7 o( e+ N2 i- N- q" z
5.Which combinations of products are found in pie dough?1 }% o/ _, S6 q+ G! P
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
9 F$ [6 O1 j# H' J- x% ^& a# `A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; E0 \9 K8 h; B: {, Z; M6The French term for mussels is 法国语青口(海红)叫什么
2 d- A" N& I, ^4 l; |A:moules.法语青口,海红
0 ~' K; V0 w# ^- Q4 F+ m( i7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ c1 ^  K2 o7 O% E/ s) QA:faintly fishy. 稍微有点似鱼味- N: w6 U: h3 s/ V) O1 {8 c' A! u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 U+ v/ m' m8 r+ _A:2 days. 2天
, P2 o2 u% w# V9.What are the principle ingredients in ratatouille?   v7 f; q5 B7 {& K
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 M& L$ u: `# S) c+ m8 {A:Zucchini, eggplant, green peppers, onions and tomatoes
2 O6 V/ N' z/ h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 V" D; m* y1 W2 b2 T- \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; S  v" t& p) e2 s. A$ a, h+ Z) V! NA:cook food in quantities that will be used up within 20 to 30 minutes.3 l6 E; j) r2 @) u+ C5 f* G
大批量烹煮食物要在20到30分钟内
. c" [  H9 n$ z11.What person has the authority to issue a Health Permit?2 \' @, x- i0 g9 J  r; ]  X
谁有资格颁发健康证(卫生证)。5 B& |4 ~9 @- ^" w1 L
A:Medical Health Officer.5 ~; r( k+ W/ c7 U: H( z
医疗卫生官员。& f9 g2 f9 h' B
12.For what period of time is the health permit valid?3 C4 N8 D: Q3 N% d1 `: D0 ~
健康证的有效时间是多久?
5 k5 l3 D# S& P) T0 r! M. HA:12 months.12个月2 Y* T: F+ _8 y# t+ w$ x5 O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 S! I6 Z& o4 X: q  t; F
在食物和饮料准备区,通风系统换气的标准时什么
& `6 V4 A2 g8 b. r6 `9 gA:08 times each hour. 每小时8次3 `( Y) w: O: \$ m0 t# E
14。The minimum temperature for manual dishwashing in the wash sink is7 @5 }+ H) T8 ^) {6 v
手工洗碗,洗碗池的水温最低多少度?
4 P0 X& b$ @6 K( l4 |A:110 degrees F (43 degrees C). 43度
9 N+ C5 O- X  ^5 O, d# @- S# w& S15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ v! q/ v2 Y! i: @2 m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ N' z# D+ s0 O- S) l) |A:180 degrees F (82 degrees C).  82度. w( b( z5 k: A
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 w( `; }: `0 U1 c' k9 l1 b
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' o/ ~. C) c; S) _  S5 ]4 |A:en papillote.  法语自己理解; I$ H/ d4 _2 k  V$ K! b
17。Wing or Club is considered a
/ @6 q2 A* W# v4 F7 ?翼和CLUB 被看做是一种...3 o2 c8 i% S* @4 d3 k: U
A:Bone- In Cut     带骨切
5 d+ I, Q5 ]8 T8 n18。New York is considered a   纽约牛扒被看做是一种+ u, X; _9 J+ t: Z/ U4 C
A:Boneless Cut     无骨切
2 o+ e: ~' F% n; u0 ~( Y8 B19.In general, a court bouillon for freshwater fish will contain! k# U9 ]- o- y3 m) C+ N$ [4 c% F
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
7 a5 f! `2 M+ O/ H! @7 GA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 K  N- f* D: n3 Z) K- r0 q% C& ^和做海水鱼同样数量的调味料和香料9 s0 v7 t' N0 G$ f: ?4 D
20.Anise is very similar in flavor and appearance to
% V6 C/ v. S6 E! `八角和下面的那种原料有相同的味道: ~% `5 x$ @7 P8 \0 y5 q# D+ e  i) V
A:fennel  茴香
4 c, @1 {- }! ?1 F; @" c& j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 {- P3 w& ]: e$ m8 r$ ?下面那种原料更像大葱且有平面的叶子
. g% q4 L: o4 a0 A. Y. ~A LEEKS  似蒜葱 (这边人叫京葱)
% W$ N/ k4 _  _( |# N+ D22.Which of the following cutting shapes refers to a small dice- X3 J( t7 m& E5 W# H
下面那种刀切形状指的是很小的粒(末). u# {: P  L. L5 ]
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( x; y* i) g" R; p. n. ^23.Oil is added to the water for boiling pasta in order to
6 v3 v5 r- i, \6 b向煮沸的pasta (意大利空心粉 )中加油是为了" `! F8 i9 C* P" ^
A:prevent the pasta from sticking and to minimize foaming action.! {, ?% k3 G# p- z# f; s
防止面条黏合并降低发泡。
' U" u/ g. i$ w; p0 }1 L( b$ o/ n24.Which pasta dish features pine nuts and basil?
7 _' `7 O7 c# o" ~8 W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)) Y% V$ l; ?9 I6 ~
A:Pesto.一种绿色的意大利面酱 & \4 m3 I: f1 V6 L
http://www.tianya.cn/techforum/content/96/563836.shtml0 x) w3 U2 G* h2 ^4 p3 _7 y. Y

/ Z  B( \) t- d1 D$ b' y+ o4 T1 o% P! Y25.Which of the following is a spring vegetable similar to spinach?
! B, k* c3 _/ B8 I0 \( A0 `下列哪项是一个春天的蔬菜类似于菠菜?4 E" V. ^& j8 R$ [9 g" Y  g8 R
A:Sorrel. 酢浆草。
5 C5 l% S1 N2 }6 X+ i. khttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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:+ f9 R. c* e0 v* t4 L3 N
哪位厨师最早带来高水准浮夸的美食
0 L8 g4 p6 s! q7 z9 R0 SAAntonin Carême 人名 安东尼·卡罗美
) a8 h, O0 g" u7 F7 z( x& P) o8 E8 Q0 E5 j6 |$ v: h, W
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* O& C, Y9 Q8 M/ 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 。' h2 h* q2 V$ o* n/ n: J* P" u$ R
A:Cast-iron stoves         壁炉
. g# t, d  k: I3 u6 M1 m* Phttp://www.usstove.com/products.php?id=6) A' R- E: F( W

8 n6 W: a# q) m$ L& l28.The French term used to describe the roundsman, or swing cook, is:& ?/ Q7 n# u' j$ o4 i9 o) P
法国术语,用来描述roundsman,或摇摆厨师是:' R, e% F- M; n! `& r5 d7 G( |
A:Tournant   图尔南/ ]& g/ J- W( @5 J# @/ p
/ p9 c; u8 Z- |* c3 b* V$ r
29.Another term for the wine steward is:
0 o4 a$ {: P( r0 Y0 a; ~葡萄酒侍酒师的另一个术语是:
- t& n0 \$ \% x6 [0 j8 q0 yA: Sommelier 侍酒师+ L5 _9 ~. X8 A% C. X# N9 l  ^7 F% ]
4 M& I9 T, Y6 E; d
30.Molds, yeasts and fungi are examples of a:
. p* j, m4 {/ R/ C霉菌,酵母菌和真菌是一个神马例子9 @/ q$ H' i# y# }8 R
A:Biological hazard 生物危害0 M3 z) r; b5 {; g

0 b  o4 b% Z7 Q" y6 i. |* l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ l) U  a5 x2 @, s5 d
根据加拿大食品检验局,食品的危险温度区在多少之间:! N) G& _! u( {: g+ h6 O) \
A:40° and 140°F (4–60°C)     4-60度
4 M1 y* S: e9 A
" T- W4 |3 z) I0 Z32.All bacteria need the following for survival:. X. _$ I% P2 x5 i  r
所有细菌生存需要以下哪些内容:# `# i+ c0 [6 u- _' h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ x  h# a$ T9 F; w- U' J1 U. y; Q  c. e. b; M& r0 m
33.Which of the following correctly represent critical control points in a HACCP system?
& l$ r0 D' o, D  |; N$ }以下哪项正确表示了HACCP体系的关键控制点?# z6 C* S7 z0 D  [8 Z, q4 K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : A1 ^& u& S2 U  h% A# A7 c7 e
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* y, r) q. T# O$ m5 ~
9 f6 Z* J0 ]# v0 S6 P- _
34.Which of the following is not an example of a carbohydrate?
* o# [' p% z& I. i# k( [0 J下列哪一个不是碳水化合物的例子?' K7 E+ \1 h( a+ w' p9 i+ G
A:Essential nutrients 必需的营养物质5 {( g0 J. t+ {) K

: u( q' s1 A! r35.The process by which a liquid fat is made solid is called:1 O! S# H( m" v/ @  }2 j
液体脂肪做成固体这个过程叫什么# j2 O6 v5 A6 {( {( z; V
A:Hydrogenation  氢化
1 ^4 }2 |- U* |3 e  Y5 S3 Z
  S  F( t" W  J- u36.Which of the following is not an example of a fat substitute?
& f4 M) T5 U- H& k$ Z下列哪项不是脂肪替代品的一个例子2 c& \. @% {1 Q, a
A:Acesulfame K  安赛蜜K表
% g3 O: x$ J. q$ W, e! b) g
: n: V7 A7 P! v& _7 P: }37.Health Canada requires that a product labelled "fat free" contain:
5 l) N0 {# {8 S9 L加拿大卫生部要求的产品标有“不含脂肪“包括:1 v9 e1 ^# N* d. _. R5 U4 y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ p0 K7 ^. J# D$ C/ t

' F0 W/ t1 X9 O( Z0 G: L38.Which of the following is not a problem associated with converting recipes?- O/ Q1 k% ~" }, c7 w
下列哪项是不相关联的转换配方问题?
9 s- p' f! I3 ]% H8 F# ^: `3 g4 vA:Unit cost 单位成本( y$ e" N  [6 m9 O) c
6 P" v/ G9 F0 F6 O, g
39.The condition or cost of an item as it is purchased from the supplier is called:
. [4 I8 y1 G/ W, C2 v  G* y从供应商采购的物品的品质或成本叫什么
2 ^) `, \- _/ D! L2 V8 @8 |A:As-purchased cost 购买的费用) N" Y2 V: n( M# P1 y

2 Q% v& I  x' ]" o# i: |40.The amount of stock necessary to cover operating needs between deliveries is known as:. n: g$ c" {. [( A3 s* U
在新货到来之前用于日常所求的必要库存量叫什么
) L+ X3 d0 t, h7 k1 w- o( R1 ?A:Parstock 基本日常最低库存! g9 J* s7 ?8 L+ _
, U- l1 z3 w, b: t( b4 g+ ]
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 K. U, W0 a0 {3 O' e# g- n$ V0 E下面那个缩写是用来表明正常库存流程?
& N6 v' U) g# Q" t( C% QA:FIFO=FIRST IN FIRST OUT 先进先出2 A" I8 q" q& R+ s8 V2 ~
8 m/ @. b  Y' d8 a, k1 A3 j
42.Which of the following knives is used to turn vegetables?
3 ]% w& q4 q; d; W- n# d" H下面的那把刀是用来打开蔬菜吗?
* S1 T) n- f1 UA:Bird's beak knife   鸟嘴刀- I5 c/ [* r3 }' z" K; C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 i  B0 Q( U# B7 |# _

: D5 G: \" U# E( |# }; f43.What is an instant-read thermometer best used for?
5 p/ y3 y* V: N6 p! u5 V9 l即时读温度计最好用于那方面?- n8 j4 w6 v! {
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* e- N8 n, A+ @* L1 c5 d- i* S, s1 C; Y$ Y* S3 m' E
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  K2 O# g% E! g* e5 ^" r6 [2 H
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ M+ a/ T- }4 M/ H/ Y& I: u4 \: {
A:Cast iron 铸铁( u/ A+ S$ E7 H4 Y/ {6 u2 }

2 j" e& r' Y# v6 g2 Q5 H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' n  D0 Y3 i$ |  {) E( K* i哪件装备下面有一个可移动的碗和一个S形叶片?
8 ]3 i# _2 |" m: {A:Food processor 食品加工机0 y# O2 k  L. R# d
http://www.google.com.hk/search? ... iw=1263&bih=572) i, |/ i/ Y$ X- t  s

( a9 ?* l' U. W( [! _& d5 D46.Which of the following is not a rule for knife safety?
# r9 _$ g! \% O, ~下列哪项不是用刀的安全规则?
# ^5 d* i* [* YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 k: Y7 L. e, Z
, P6 ~% B- o( a( S
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! m, k/ V" H/ ?  V. a) K2 V8 n8 C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 K$ k0 }9 D% @/ v- c, A. F6 }0 V
A:RondellES / K0 k0 K5 e& R6 L9 p5 d  I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" |5 ]/ C! z( f( A

' R6 D5 A3 q# ?* v. \$ @% f# I3 |0 k, ^48.Which of the following is a diced cut used to garnish soups?0 b. b0 H0 \6 B
下列哪项是切成小方块用于汤的装饰?
) c( }- p; p" K: [A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  ~4 b1 p* N% g6 a& ]( m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; d( d- S& X! f& b3 q  M' W
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!!——
& b/ q& J5 b# @* i' eA:Gaufrette , d. Z( C  W0 G9 X9 S/ p4 E/ q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* e3 f& B9 y+ ~1 ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  |% w: q7 @9 f; f7 gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 m1 @2 q) _( I9 l) ?9 }
1 E; ?: }7 d/ w# Z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  z) T9 \1 x2 o+ l" w) o( K9 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)1 p; `. N, M6 K* x5 A$ b2 K
A:Cilantro 胡荽叶 香菜( U' ^2 ?- _8 P+ P4 K; U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' H: y0 n$ d0 p  e1 Z
6 u" @  D  }# ]% C$ x4 e
60.Allspice is made from:: H# T, Z0 H( D) T( L/ c; e* a
多香果,  多香果香料是什么
  g" z2 G# k4 ~9 h1 Q, Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ D' @$ k1 Y% p
A:A dried berry 干浆果7 r" ^" P, t8 Q1 ?9 |
% i0 m2 r: f& q) |+ {5 @
61.Which of the following are used to make a sachet d'épices?  v, x1 m8 S* ~! z3 i
下列哪些是用来做香包德épices?/ @" w: C) i  d5 _' j
http://www.sachetcatering.com// W4 o7 P! k) p$ N- Q3 K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% ^4 G' C$ n7 J- {

1 o* ?9 J- U! [4 Y0 A; [62.Which of the following condiments are not soy based?# }3 P& J: ~% B% a3 Y
下列哪项不是酱油调味品的?
- R& x) @; `2 c5 YA:Wasabi 日本辣根
% r" H7 g% A) ]! c1 F! O* m" U& M* A4 L$ [  v. T
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ Y& _: {" x! r* n$ w, p+ }  i( {
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:; W8 x0 s: e* l
A:Pasteurization  巴氏杀菌- F; d' E! `/ W

& j1 @4 F  t2 I  q" [7 @) `! ~64.Which of the following steps is not the correct procedure for whipping egg whites?2 X0 [8 @; J9 s
下列哪个步骤是不是正确的蛋清搅打程序?
' s3 c7 Q  p( tA:Allow to rest before use. 允许休息后方可使用。
+ `% }1 k2 D, k  k% I  A1 u7 K& z% o6 [$ k1 Q: @
65.The weight of a large egg is between:一个大鸡蛋重量介于:! a, O, p) `- `2 f: n9 y
A:56g and 63g 56克和63克" x; o. p  O# {5 P3 g! g$ O

6 p$ f5 v/ |  l4 i; w66.Evaporated milk is a concentrated milk that is produced by removing8 i2 \, `% ?8 J) u* |
炼乳是一种浓缩牛奶 是去除什么做的& C  b3 T. X4 Q" G4 g
A:60% of the water 60%的水
$ m1 p; w4 m  V
2 p- |/ ]3 N3 a% t6 ?67.A method of cooking that transfers heat through a liquid or gas is:8 x0 @8 l1 }# B
一种烹饪方法,通过转移液体或气体是:6 X- I* X! a5 _
A:Convection 对流' _/ Q8 E# K+ K, t
  L$ f1 J- f+ ?
68.The cooking of starches is known as  烹调的淀粉被称为
5 n. Z/ B; ^2 U2 d, o* mA:Gelatinization 糊化! x( ]) L9 `- X2 M0 U& v

$ G/ s5 }4 l1 Z: \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 {" c0 x/ w/ pA:Braising 烤
$ w6 T% E! [) J4 {7 c$ k! `. I" j$ J" \8 a7 A
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:- b# S/ J: v3 {& z3 Y2 y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; `. i7 b+ m: Q3 F$ ?
+ R+ x2 r4 z" [6 c3 E9 j5 \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0 S0 f5 P9 W( N% F
A:Fumet 原汁( d8 G( `9 o6 I6 F5 N; i

: P' [  I/ [4 S, H5 V  M2 l72.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, Q! [2 E' A2 Q+ B* \. {( j* Z7 r+ J1 Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" @2 ~- u/ v3 f3 G( H: V2 x6 ~) b& Z$ p; F0 r
73.Which of the following is a principle not used in stock making?& t- W" n, L' N! ]1 {+ \; ]
下列哪一项不是用于制造高汤(低汤)的原则?
, \$ y  B! K1 z3 A( e  MA:Start the stock in hot water.开始在热水中操作
! i6 @# G( ?/ @  S' d3 \3 I& m4 q0 U# A- S
74.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, l  R4 R( \& a0 f
A:Remouillage 法语熬汤9 z% ~8 j5 U/ j4 A& i# z
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, 2025-12-10 12:57 , Processed in 0.309966 second(s), 15 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