埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9995|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。
4 ^. x) @# k* f2 x% H1 v; e/ c
0 M7 N+ O6 e) J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。# W* @  T1 x, ~+ N7 |
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) ?, e- q  V, {! [
1.Which of the following methods should be used to determine doneness in a New York steak?
' Q- G& O) @9 M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)1 D4 |  ^6 ~( m8 K
A: pressure touch. 压力触摸3 y% a9 Z  @/ h. ^4 S
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& |% E. \* M0 |- V2 i* p- b) \
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: o. ^2 r$ R0 V3 ?
A: acid  食用酸
) Q4 t8 L1 e; b8 H5 O3.Vegetables are major sources of which of the following nutrients?
' W4 t9 B( @! z* N. a: _9 V' V' X蔬菜中包含的主要营养有哪些5 H" c- P9 e5 }$ j; {
A:vitamins and minerals. 维生素和矿物质。/ H2 u1 v3 P9 P2 \
4.Cauliflower is commonly served with
/ u) `) a3 c8 d* w花椰菜(菜花)最常见和那种酱汁搭配  v# T+ b. v# V0 ]$ O
A:Mornay sauce. 奶油蛋黄沙司) i, p0 y: w2 t9 L  p
5.Which combinations of products are found in pie dough?2 B9 v+ G! U+ 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??)
6 u  V8 G( N# SA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: [  G6 e" }0 X& f) c. |6The French term for mussels is 法国语青口(海红)叫什么
6 U/ ~$ j$ k- }# n' e  BA:moules.法语青口,海红! c# B; c* E  F2 x
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' f; D% L5 y% h( r" \- W" x; X/ HA:faintly fishy. 稍微有点似鱼味
' `/ K! L& c6 K! A% |9 z1 ]7 J8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" U2 n  h/ l: vA:2 days. 2天
6 ~, B# }' V. E, l6 n) N" O9.What are the principle ingredients in ratatouille?
8 U; v  ~0 o/ L/ g( L, V" t1 X5 ?炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- ]$ G! V$ u% k! [; J" z( F
A:Zucchini, eggplant, green peppers, onions and tomatoes# f. ^& M7 M' c
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 b2 |( C, k! f4 u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% U$ X  P8 d0 Z+ k
A:cook food in quantities that will be used up within 20 to 30 minutes.+ c9 e, I) O# H( A& p7 D: ^% l& W
大批量烹煮食物要在20到30分钟内5 I9 [8 R+ @, _' K
11.What person has the authority to issue a Health Permit?
: X3 C, L) O5 i- g# e7 l谁有资格颁发健康证(卫生证)。: a8 \: j" {8 ?' D5 v5 g9 g" ?
A:Medical Health Officer.
4 G' t+ {+ ]4 S: `, X" ~5 x. [# L医疗卫生官员。
- O, x+ [' v, f; h1 r* r- c- ^12.For what period of time is the health permit valid?
* E+ S* |0 w5 j0 E' X& B, }健康证的有效时间是多久?
6 h3 V. F+ {) pA:12 months.12个月. q2 Q* p3 d; r+ f8 ]7 L
13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 C# {$ g- D9 \/ s7 S1 l  f. o
在食物和饮料准备区,通风系统换气的标准时什么4 i1 Q2 @, i$ q% J+ a
A:08 times each hour. 每小时8次
, P8 X1 H1 B, ~; U  Z14。The minimum temperature for manual dishwashing in the wash sink is
8 \8 v0 l& p/ D2 a( j手工洗碗,洗碗池的水温最低多少度?3 W# F7 h4 ?) Y7 @6 b( h
A:110 degrees F (43 degrees C). 43度( q1 X9 z/ i1 n7 Y' v& `3 g: P
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 M2 c1 a# Y% c0 Y$ s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
; e5 d2 r0 R0 z* A* k1 H3 l( z$ bA:180 degrees F (82 degrees C).  82度
0 S2 C( n" n9 ?8 Y( ^6 O16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ N- I" n# z1 o- p; b$ D; i: h+ U
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 U3 @# I; j* z
A:en papillote.  法语自己理解
+ j! E2 Q; Z3 d/ a17。Wing or Club is considered a6 W  C/ t% t( s0 K* F
翼和CLUB 被看做是一种...% u& r$ q3 f/ w% O" r  G; h
A:Bone- In Cut     带骨切
) R4 o6 f# c) C9 C( R+ u0 W18。New York is considered a   纽约牛扒被看做是一种! V+ {* W$ j, v
A:Boneless Cut     无骨切8 V; b. L( ^& k. M! [( Y
19.In general, a court bouillon for freshwater fish will contain
9 q1 x/ B$ }. {" C8 c' H# u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) c3 z7 V$ L  r6 |7 O+ w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 _% x% S5 |( ^6 E
和做海水鱼同样数量的调味料和香料
9 l" F2 V' s& R0 S( ?& A20.Anise is very similar in flavor and appearance to7 t  O& h0 W, k* l; Y/ R& M4 @
八角和下面的那种原料有相同的味道+ x. z2 e6 {3 j" P8 @* z/ e
A:fennel  茴香/ ?2 R) }2 t; p7 W: M! z- h
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 U5 ?; ]" W1 E% K0 d1 t$ c  Q! R4 C下面那种原料更像大葱且有平面的叶子
1 c* a9 g% {7 C3 ^( v; p6 ?  ^A LEEKS  似蒜葱 (这边人叫京葱)
' I/ O- o5 M0 R+ n2 ~8 g22.Which of the following cutting shapes refers to a small dice0 p% A2 G( P( T
下面那种刀切形状指的是很小的粒(末)
% _1 I, [: R4 }7 B0 oA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* z( [: o% |4 I" n+ Z3 B/ g23.Oil is added to the water for boiling pasta in order to5 V# B' q" s6 G0 i  \
向煮沸的pasta (意大利空心粉 )中加油是为了: `. ^+ Y( k0 I
A:prevent the pasta from sticking and to minimize foaming action.
! s$ E5 G" i* O防止面条黏合并降低发泡。
' n2 E' L& C3 u* D24.Which pasta dish features pine nuts and basil?
- v/ E: Y  ?' A3 q; O/ I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 `- ?9 O3 R! A2 }+ J) o/ `
A:Pesto.一种绿色的意大利面酱
9 u* @9 x, J. h" u! F5 _4 xhttp://www.tianya.cn/techforum/content/96/563836.shtml) m& `# g- N  F3 p' q; q$ `
) H( G3 [& T+ d+ M- v7 o; J
25.Which of the following is a spring vegetable similar to spinach?
. j- L% X5 |# @; f) g; K下列哪项是一个春天的蔬菜类似于菠菜?
+ c$ M, v$ G4 f: ^' ~A:Sorrel. 酢浆草。7 c3 q8 f$ w, q$ P2 i
http://www.google.com.hk/images? ... iw=1263&bih=572
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:
4 z; }$ W0 }; w! I2 u% \3 z6 M哪位厨师最早带来高水准浮夸的美食
7 n8 a; q/ @, U7 P  DAAntonin Carême 人名 安东尼·卡罗美
' C! s- f8 k  ^  |: ?/ {
! W6 L# n, f( b6 P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 N# L) m. ?1 J7 C4 U' 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 。1 d# |" u4 H: G1 ^% P3 {1 Z( r' P
A:Cast-iron stoves         壁炉# a2 s1 |6 t) n+ ]. p9 p
http://www.usstove.com/products.php?id=6
( P6 R6 ?' m$ c* J1 k
" q' n2 y4 r) o/ Z& u3 G28.The French term used to describe the roundsman, or swing cook, is:
1 W2 I+ V* \) t2 F' }% B! E9 B! |: E法国术语,用来描述roundsman,或摇摆厨师是:
& |6 Y! S+ I* ~* x; N" B( a" s6 ^A:Tournant   图尔南0 ^! r1 K' X# D3 R7 \
. n, |# {1 X2 \4 x7 G9 }8 S& F9 j. A
29.Another term for the wine steward is:
! n( f- P. V+ v7 \葡萄酒侍酒师的另一个术语是:
- H, V; j1 y6 u& \$ C8 u. I$ AA: Sommelier 侍酒师: z4 T1 O7 |, o3 {) g- D
$ O* C# K/ C  f6 R; q% b; ^" ]
30.Molds, yeasts and fungi are examples of a:6 X; }$ j+ f6 _- S! f" P& F
霉菌,酵母菌和真菌是一个神马例子+ J$ P9 ]$ a. S
A:Biological hazard 生物危害2 Q6 r" ^3 n8 j5 \
" r* u( D& p6 p* f- c
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 M, x. q8 W, q/ g4 N1 l
根据加拿大食品检验局,食品的危险温度区在多少之间:
) a5 H1 z4 m. P7 xA:40° and 140°F (4–60°C)     4-60度
- d/ E% t8 ~' {: a6 i5 s+ L
+ z; o" t1 Z! e! o32.All bacteria need the following for survival:8 L2 O+ H) O# W
所有细菌生存需要以下哪些内容:% e$ b1 x, J/ c1 d" Q. }: E
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# l+ ~3 X1 e! T- E! k) j( S7 i9 X1 S
1 Q+ ^8 j# A/ o* V8 O33.Which of the following correctly represent critical control points in a HACCP system?
" J1 x& [) e8 i+ ~7 `' J( o以下哪项正确表示了HACCP体系的关键控制点?
: {1 [, b& F1 s2 A: W% aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 v# m' ]& [8 ]4 O* W食谱,接收,储存,准备,烹饪,保温,冷却,再加热& |% n- d" p" H! ~1 |8 |  J+ Y
: ?9 B& b3 y0 P6 j" \
34.Which of the following is not an example of a carbohydrate?
9 B+ {3 j! C. v# X% o2 [下列哪一个不是碳水化合物的例子?+ g3 Z8 S; A9 K9 i  O. V
A:Essential nutrients 必需的营养物质& A0 F$ p0 R( y* U
( i5 L; I0 j6 b8 D. n% ^. i+ M
35.The process by which a liquid fat is made solid is called:
9 l% @1 h, L0 U$ _液体脂肪做成固体这个过程叫什么
2 i: w% n7 v3 e# O5 n* NA:Hydrogenation  氢化# L2 R/ i; z7 @0 ?- _0 Z% L+ n

" A: s4 q6 e# x, M, M36.Which of the following is not an example of a fat substitute?
) ~& f* e7 A$ T7 y9 I下列哪项不是脂肪替代品的一个例子2 @2 R, ?  k+ e& L, {& y) ]3 i
A:Acesulfame K  安赛蜜K表
7 L' j8 P. ^% ~4 l7 H1 c" i4 s% H4 |- z
37.Health Canada requires that a product labelled "fat free" contain:
0 [  b7 g7 T/ v) a加拿大卫生部要求的产品标有“不含脂肪“包括:
; [+ I9 I/ @9 |2 ]8 w' D2 ?& `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( N* o3 r5 Q& @' i8 W" M1 O

6 i7 q% {/ Y0 e; r# E( X9 V% b38.Which of the following is not a problem associated with converting recipes?
4 u, `, J/ i/ E- M) w# u下列哪项是不相关联的转换配方问题?3 t( q. H% C( e+ y" N3 B1 E, a& b; W  P
A:Unit cost 单位成本0 ?) t4 F! j; h: b* }
5 i7 I5 D# F. U$ m- X
39.The condition or cost of an item as it is purchased from the supplier is called:) ]+ @1 g" Y5 \
从供应商采购的物品的品质或成本叫什么& y& n  w# p4 ]
A:As-purchased cost 购买的费用
# n% b/ |" V4 P+ s5 p  d
. z! c% k8 c9 G; `/ e* F- B2 H7 G* y40.The amount of stock necessary to cover operating needs between deliveries is known as:& p6 m+ t5 F, i0 M( t/ Q' _
在新货到来之前用于日常所求的必要库存量叫什么( C5 z# P# _2 `" g5 ?' T
A:Parstock 基本日常最低库存) z4 {+ k0 y- d0 R
9 A! a$ c/ E( D' b' ?! t8 Z2 c
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 z$ l8 M2 S0 {/ @/ ~
下面那个缩写是用来表明正常库存流程?, y$ |$ V4 U  p; |
A:FIFO=FIRST IN FIRST OUT 先进先出
/ Y- Q$ e0 k, m7 `
. g( |' e8 t6 t& D( ]" }/ H42.Which of the following knives is used to turn vegetables?
" U, J5 L( ?" K2 I0 p; E1 f8 P下面的那把刀是用来打开蔬菜吗?
1 m3 W0 j. w9 P! j: ]; I6 ~# ?A:Bird's beak knife   鸟嘴刀/ F5 z8 j- L3 i) o' E6 J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& `0 B6 m8 ~4 M! c" M0 J; ?2 N8 z

% L; W9 D8 o( r. s4 ^43.What is an instant-read thermometer best used for?: K2 E4 \3 [6 j* X
即时读温度计最好用于那方面?0 ?7 Y# }" d) [' a! _- |  p& C2 ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度' A0 \$ I9 k$ U

' f" N3 ]2 h# v% z& l1 {" v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 K: {& O' Y  m  K- y6 _+ b下列哪些金属材料受热均匀,通常用在铁板而且非常重/ t4 o0 I8 r9 Z
A:Cast iron 铸铁
$ r; m$ z3 k7 s* d1 r
0 v8 [* Z! ], }- ]3 d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 e6 ^3 G, n: K! E1 _
哪件装备下面有一个可移动的碗和一个S形叶片?
1 N' F" a' n  KA:Food processor 食品加工机5 f) u2 D' j0 S& s$ e; _  f
http://www.google.com.hk/search? ... iw=1263&bih=5729 A. G/ |! E9 [* b/ \' z" s

; |6 J: {% I6 Z( L8 z46.Which of the following is not a rule for knife safety?$ c! E8 g- t1 L
下列哪项不是用刀的安全规则?
" K2 s" s/ i6 y' U8 KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 t' h- N5 H- ?3 O6 n0 [  ?. b$ T1 q$ r
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" X* d* F9 g% D7 j7 X( a$ U
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 A, a7 [# }; Q) mA:RondellES
+ e1 g9 ~' i' M" L% W5 ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 U! |' j/ l" K9 n
6 V2 |, Y9 z: B& Q! E48.Which of the following is a diced cut used to garnish soups?
& V5 U4 C2 c3 s0 a7 K1 z下列哪项是切成小方块用于汤的装饰?
0 E3 F+ [% q2 _$ B. z0 q% ]A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 G" Y' [. E+ a2 ^3 A/ H, N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* D6 l+ d  I& k5 r* [6 F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!!——, \$ ]) O0 ?$ Q* b! {, s4 h
A:Gaufrette ! ?1 o# Y) h: x- o- g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 Z6 \, v2 @+ y+ j+ A' Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* `: w+ W6 ^, M1 i% z4 \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. c' U/ g& [  m1 y8 H# \; t) b: r  d' Z; c9 o; Q' N. f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% s( a+ c: u  e" `$ t1 Y( x
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)% f5 j6 X, h$ d& O/ q% q
A:Cilantro 胡荽叶 香菜$ r% y8 y3 S- a% }8 `& M# `5 A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 K# a  S' i  i

3 M. B' @7 \& b) |; N60.Allspice is made from:! l' _: P# Q. @
多香果,  多香果香料是什么6 H7 T, L5 }7 o/ b* L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& w; n1 m6 Q" b% eA:A dried berry 干浆果1 O3 \( r, @  T9 `( S+ o
) E; m; ?$ @9 k! `/ c& M
61.Which of the following are used to make a sachet d'épices?
1 x% q+ j8 a8 H# _$ \& [7 s下列哪些是用来做香包德épices?/ ?- [# N* G: K; x# K4 ^  u7 g1 _
http://www.sachetcatering.com/3 K6 c6 L/ L) Z3 M2 |$ j: i, f1 }4 k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 E& V1 {2 L, G

' ?; x8 C* \, R0 I+ n. H& \62.Which of the following condiments are not soy based?) U/ L1 E) M0 `
下列哪项不是酱油调味品的?
# S) P- i# p; M- K' }" i8 bA:Wasabi 日本辣根
4 `. i7 n& s" a& C6 f/ e* d9 o: b6 r8 K% E
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- K- B, _( Y7 b* \+ x
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:
0 P  @3 x1 A6 B7 dA:Pasteurization  巴氏杀菌9 s% }6 {1 ]7 g
. ], J9 ^/ i7 ~# G1 b* w) _
64.Which of the following steps is not the correct procedure for whipping egg whites?4 _' @8 U+ x) c$ \
下列哪个步骤是不是正确的蛋清搅打程序?
0 T/ e5 z/ c% m* kA:Allow to rest before use. 允许休息后方可使用。
- K* d( v3 O; g0 P2 O1 r! u3 n
) O6 R! ^/ o! B5 _65.The weight of a large egg is between:一个大鸡蛋重量介于:6 k5 E5 n" N4 d8 P9 e
A:56g and 63g 56克和63克
; [; o! S  v/ v4 t% }
& i7 ^3 p, }( ?9 z66.Evaporated milk is a concentrated milk that is produced by removing5 L6 J( f7 O8 t. T9 r7 V' D
炼乳是一种浓缩牛奶 是去除什么做的
6 r; x, }, t; E( b4 ?, Z1 EA:60% of the water 60%的水- {. A! B0 W  M8 A

" A0 ~/ A  E8 Z! J67.A method of cooking that transfers heat through a liquid or gas is:
* }- G) W  N7 x' |/ A一种烹饪方法,通过转移液体或气体是:0 D( s% u& R2 J: V1 T
A:Convection 对流  X/ z+ g) l" y; e) S% n- e# Q
* R( {0 u  |8 O7 L5 J% t; B
68.The cooking of starches is known as  烹调的淀粉被称为8 M# _1 X5 j: R, R
A:Gelatinization 糊化
9 T/ L, d% S. ]7 ?  X/ A1 \1 A4 S: K8 r
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- g# L2 A2 d9 RA:Braising 烤1 ^* |0 n$ \( F" f% m! R

- ]: C; n# |$ J+ \# ?7 W70.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 ~& ^. L7 \6 ^; Z* W) sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' I( Z* E! ?0 O8 J0 X- D) B7 ?( A
* g4 N1 D! q6 l2 T( @, S7 [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% H. f2 e: W4 m+ \% T: w8 O
A:Fumet 原汁5 \3 O& J$ A" l1 j7 C  J9 X" |- B
  v" b/ x  b7 q) G
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
* H6 A8 v# n4 SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
* r# c' \4 d4 @1 e3 J% e0 @# \4 @8 p- [3 N) s$ O
73.Which of the following is a principle not used in stock making?' w; N9 x- a' m) ^: Z" j% k9 `, s
下列哪一项不是用于制造高汤(低汤)的原则?
1 V0 ]& M; i: ^6 \6 s0 ]; l9 ]A:Start the stock in hot water.开始在热水中操作
9 o7 K% |$ E: A( o4 P- j) Z5 [4 N' i" t3 m8 `1 g2 K
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! ^% I+ @9 y' g0 H4 b# D$ J- O
A:Remouillage 法语熬汤3 C( `; H4 J* J$ m% ~/ {
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, 2026-6-17 02:31 , Processed in 0.122224 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