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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。
" p7 J2 ^4 q+ f7 t0 O7 \' \- X( M9 R5 @& W& R7 T+ 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。  X& `6 m/ ~, ~5 _* @
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0 ~) T) V  X# {5 M+ B
1.Which of the following methods should be used to determine doneness in a New York steak?5 |6 \. `( c0 Q# s3 [4 l, s
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)7 G4 [+ {8 Z/ k) [, d. d
A: pressure touch. 压力触摸! B8 g+ _% T: Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 e0 v9 `2 l6 E0 S( ?4 `1 a2 \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
4 `1 G! ?3 H& JA: acid  食用酸
; q. i* O9 r8 z& s$ E( A. p8 q3 P) K3.Vegetables are major sources of which of the following nutrients?
# O* q' p9 O- g; F: j蔬菜中包含的主要营养有哪些
. c, l9 F1 y  V5 bA:vitamins and minerals. 维生素和矿物质。
! U. a. @/ l. l: W7 a; X0 s4.Cauliflower is commonly served with
$ q3 `( Z) t) ^8 d" r花椰菜(菜花)最常见和那种酱汁搭配* f) i) i$ [/ Q& f- f4 k6 y
A:Mornay sauce. 奶油蛋黄沙司
% Z, A5 ^9 r, m) f6 O  I5 v3 k% F5.Which combinations of products are found in pie dough?" H) D* d+ D. ?$ K
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" R2 k. X4 }. PA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 ^$ s: H' K/ U9 m- X$ s6The French term for mussels is 法国语青口(海红)叫什么+ W" `% N2 D# L6 _7 L: w8 M
A:moules.法语青口,海红" M0 `- U) o" z& N6 v/ m6 g# y" T
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 Y; _; w) H/ t1 D9 z+ j6 C
A:faintly fishy. 稍微有点似鱼味: ?) [. m# W' n$ M
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  \2 j' i6 q/ J7 E: X6 XA:2 days. 2天
* |- Q# }) E4 `! l9.What are the principle ingredients in ratatouille? ' L% _; h  M5 V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- x5 W2 b, |. h/ d* R
A:Zucchini, eggplant, green peppers, onions and tomatoes0 {: s! A7 [1 t, G6 v! D
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )" f; l% O! y9 U% Q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
4 r1 @! j3 Y$ Z) mA:cook food in quantities that will be used up within 20 to 30 minutes.+ U+ F, P5 i+ K' h. d
大批量烹煮食物要在20到30分钟内
- |) F- Y7 p  N8 J" H' G11.What person has the authority to issue a Health Permit?' g- ]* [- I. L& w% C1 S
谁有资格颁发健康证(卫生证)。
4 R- y( J) b$ u$ RA:Medical Health Officer.* @/ O- g- j5 |! ?1 \5 g$ p9 h
医疗卫生官员。9 c  U; P) [8 f9 d: ?8 r- r) Y
12.For what period of time is the health permit valid?
- A' \$ T% I& g* e# c健康证的有效时间是多久?+ n9 S; m+ l% V3 i( L
A:12 months.12个月4 j3 S# {. e9 H
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" v/ C# R" @; v& K* l6 I在食物和饮料准备区,通风系统换气的标准时什么7 }( @) l. _# E  M5 z8 K( A7 {. |
A:08 times each hour. 每小时8次: V4 N& B5 g  Q; ~1 w$ D3 Q
14。The minimum temperature for manual dishwashing in the wash sink is7 r- C/ F1 M  S/ \1 `! z3 q" b' T* J
手工洗碗,洗碗池的水温最低多少度?& r" a: T2 W: h/ H
A:110 degrees F (43 degrees C). 43度$ n$ t' L( F4 S" X# F! t
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" ~) Z1 g% T4 R! b& E' {. k用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 w7 `' ~: Q/ i5 R
A:180 degrees F (82 degrees C).  82度. d5 R5 r# w9 a( O+ B+ v
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ R, \& K% A& `9 l1 N
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' c+ l/ V9 L# \/ N6 u  V
A:en papillote.  法语自己理解& |7 R. P: S3 F' q8 ]- Z
17。Wing or Club is considered a" z( N' w+ E0 ~
翼和CLUB 被看做是一种...4 n3 Y9 E% `' c! J; M; ?8 H1 l9 t
A:Bone- In Cut     带骨切
  M; X+ |. p: }; o18。New York is considered a   纽约牛扒被看做是一种# s) g  v: X% q! b3 K' U
A:Boneless Cut     无骨切( c. z( O" p2 |0 D6 c, B
19.In general, a court bouillon for freshwater fish will contain8 s( Y$ U! f3 K. r) a- u' t
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' X4 b! r" l! M0 D( h
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" O, b- l2 b  D( M8 \- A1 |和做海水鱼同样数量的调味料和香料( ^4 W0 E: x1 v
20.Anise is very similar in flavor and appearance to9 f# ~' e* s: C" A% n% b
八角和下面的那种原料有相同的味道7 H! N0 m! Y& d1 _" D8 J
A:fennel  茴香! C: n9 ]" @2 s0 |% r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- |& z& r  O1 t5 _2 ^4 r% Z# G
下面那种原料更像大葱且有平面的叶子
) F/ i! U& R! UA LEEKS  似蒜葱 (这边人叫京葱)
* I) [, t, i" h4 }4 l22.Which of the following cutting shapes refers to a small dice* @6 B6 W& o% K" C% J3 [% l. f" e: s
下面那种刀切形状指的是很小的粒(末)
) R  H: B( Y* aA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 ^, D$ g% {& g9 y' C( H' g23.Oil is added to the water for boiling pasta in order to) k1 i) N5 }$ |8 ?9 X) K1 V
向煮沸的pasta (意大利空心粉 )中加油是为了
  I/ ^6 m, q6 y5 y3 SA:prevent the pasta from sticking and to minimize foaming action.0 a! S6 ?$ M# p, t' z' H! w
防止面条黏合并降低发泡。) C" C% U$ g5 K7 o
24.Which pasta dish features pine nuts and basil?  N9 \7 w! G% d  K* h2 ]8 R
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 C+ ~: |4 b8 A  BA:Pesto.一种绿色的意大利面酱 " }1 d# s+ @9 K7 l7 s0 i2 R
http://www.tianya.cn/techforum/content/96/563836.shtml
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/ {$ D5 H; N) z) c' S+ g* @25.Which of the following is a spring vegetable similar to spinach?
4 Q" ?" z' [- I3 F下列哪项是一个春天的蔬菜类似于菠菜?
. ?7 [, W' R* |. i2 VA:Sorrel. 酢浆草。
% e" o/ T  }$ L4 K5 w2 ?6 Rhttp://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:
  }4 F; s0 I' x0 A# y哪位厨师最早带来高水准浮夸的美食
: U" \6 _' K0 j- c, aAAntonin Carême 人名 安东尼·卡罗美
5 r: K3 }! e& H& J4 l( q6 y5 B5 n- g' M7 ~3 N$ ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ L! }/ W5 g: d  Y8 y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% Y8 l1 B* d" g8 Z3 iA:Cast-iron stoves         壁炉
1 R- }5 M! h1 r4 Khttp://www.usstove.com/products.php?id=6- L! W$ o: F( v! X

" `0 _/ ~( l3 l! T+ h' L28.The French term used to describe the roundsman, or swing cook, is:
+ B& P" ~- b0 b2 h& v( E) @6 c法国术语,用来描述roundsman,或摇摆厨师是:/ D; j) g* r! o
A:Tournant   图尔南" p+ x7 M, _5 Q; i/ I2 [; {& R

, g0 z" W# A& P3 \$ E/ J6 Y29.Another term for the wine steward is:
! w, T0 P" |% S! r葡萄酒侍酒师的另一个术语是:: s: N  |  Z! }: J5 w: k
A: Sommelier 侍酒师) w: Y2 L, \+ c) z. f- O

8 [4 r' U2 q' o+ p& G5 ?30.Molds, yeasts and fungi are examples of a:
" \, b: x# z3 D霉菌,酵母菌和真菌是一个神马例子
0 L( L$ m0 y+ n, U4 sA:Biological hazard 生物危害
0 J* L$ [. N: }5 Q8 v/ x" v' R) p
' a( T3 A% A4 T3 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; o& D; b. m+ n5 E6 h根据加拿大食品检验局,食品的危险温度区在多少之间:: L8 @' R6 J7 c  ?* c
A:40° and 140°F (4–60°C)     4-60度# a+ z$ I  N  j4 X
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32.All bacteria need the following for survival:( i+ `( y5 X2 _
所有细菌生存需要以下哪些内容:
; ~7 M$ k1 x! J& g, `0 ^, R. c( pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( G. K1 y% x" t) J* j' f

! \- I% h: i$ H' W33.Which of the following correctly represent critical control points in a HACCP system?0 \: J! H1 r* C9 B) y
以下哪项正确表示了HACCP体系的关键控制点?
/ ^$ t) z) V: d* tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 `. t, [# t/ [3 F! E0 Y% v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 s0 P5 d- J: H( ]- Y  t7 Q1 T

1 J+ R4 y) {8 U6 N$ @) x0 a4 B34.Which of the following is not an example of a carbohydrate?$ ~0 t; r: I( M- t7 d
下列哪一个不是碳水化合物的例子?  }! D" V* g" L( r& r& D4 Z  ]2 T0 w
A:Essential nutrients 必需的营养物质# Z9 |1 G4 q! v/ b) l0 B, N

9 c+ u7 z$ q0 t9 |& S: l35.The process by which a liquid fat is made solid is called:& L# @7 p9 Z. x
液体脂肪做成固体这个过程叫什么7 P( K5 D" p. x, H* r+ H& i- b
A:Hydrogenation  氢化
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, V- S& L7 T* c8 [( g2 l9 R36.Which of the following is not an example of a fat substitute?/ D" u' {0 Z$ T- W" S; J  n# L" Z
下列哪项不是脂肪替代品的一个例子
+ r' G2 j; k" I3 ^. D# h$ BA:Acesulfame K  安赛蜜K表
9 h3 ]7 t) P% h7 L  I$ h) }* J
9 c, y$ P: u( F; _8 Y37.Health Canada requires that a product labelled "fat free" contain:
8 y; e' k0 g1 O2 j6 }# |加拿大卫生部要求的产品标有“不含脂肪“包括:( a# k" z1 D0 d) `; E8 ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ F% n/ N5 P6 Z; [" I) P

) u) `# F! m  M9 J. ~" {38.Which of the following is not a problem associated with converting recipes?
# D- K$ Q' w5 f) k/ P0 Y& {下列哪项是不相关联的转换配方问题?6 O# s  \8 t. _( h; f: a7 T
A:Unit cost 单位成本( }6 W+ p6 j7 b1 U. c

* R, c) S9 [! G6 h39.The condition or cost of an item as it is purchased from the supplier is called:' D9 R1 e" @9 ?7 `+ g" r4 O. [
从供应商采购的物品的品质或成本叫什么
# i- N; J7 c0 w$ q, WA:As-purchased cost 购买的费用7 O! w/ h8 M* {' c

% }7 q- W( X1 m) |6 g4 f$ u! z  g; ~1 S& W40.The amount of stock necessary to cover operating needs between deliveries is known as:0 F0 Z/ Z# E7 b
在新货到来之前用于日常所求的必要库存量叫什么% W( c* x' B  ^# \5 R: @
A:Parstock 基本日常最低库存
/ Q  A7 Q  I$ |; b  P; e
( m- G4 x( c4 @1 h5 g7 n* m41.Which of the following abbreviations is used to describe the proper rotation of stock?9 |% a& L, |1 n5 ?! k
下面那个缩写是用来表明正常库存流程?; F2 g4 u5 B, }  S. d) O) P
A:FIFO=FIRST IN FIRST OUT 先进先出8 a! h$ m# ]0 V' c" i

1 b6 b, y3 a8 c2 B3 p5 Y; W42.Which of the following knives is used to turn vegetables?4 @- t' j2 d% {( L: v
下面的那把刀是用来打开蔬菜吗?
3 I! G- A3 q  C5 _8 A6 S3 TA:Bird's beak knife   鸟嘴刀; e1 o- n' W% P8 ]1 K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 D% E" p* B  o. i% V4 x" _" N

( M( w6 A4 q; I) s8 Q* H43.What is an instant-read thermometer best used for?
7 n! r  ^% C3 S/ }2 S0 J即时读温度计最好用于那方面?' v; r* Y6 C3 ~  x, Q6 g
A:Checking the internal temperature of a roast 检查被考物品的内部温度" d6 n, P# K5 A+ O' k3 a0 S

3 Y) p9 u) u* n! U4 W2 P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" J0 ]8 v8 f+ g' F
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; v! f( q5 Y/ uA:Cast iron 铸铁
" H; Q, u3 T1 G
8 s( P# ~3 U5 {! o' n: [0 g# D$ G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. I7 j+ M& q1 B9 U! ]- C哪件装备下面有一个可移动的碗和一个S形叶片?
- e) v3 g/ g! X- g! }. JA:Food processor 食品加工机2 a( I: _* o. f+ y+ L1 D' {
http://www.google.com.hk/search? ... iw=1263&bih=572
% \: J/ W' A( s& o% c# c6 t  Z
) B( n3 k6 b8 D% X46.Which of the following is not a rule for knife safety?/ S$ n/ B$ l3 o! m* J1 O$ J
下列哪项不是用刀的安全规则?
, V9 e8 f: \9 E3 U  r* E" ^% eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 Y& L/ N; m+ J. Z2 ?7 J
2 z0 Z9 o4 ]+ {& _% P2 m
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& `  v/ p6 Z. ?4 G# s/ R0 f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 \. \$ a8 L# M, E. p
A:RondellES 5 P$ r2 z! e% ^% }! \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ F; B3 W' j# Q: |( T& s
6 [: g! q8 a5 Q2 W/ Z: F+ }5 W48.Which of the following is a diced cut used to garnish soups?8 v  P5 [5 K2 C6 w3 \; d  C* P6 _: }
下列哪项是切成小方块用于汤的装饰?
2 u3 }+ p+ `8 M+ V+ D4 T$ \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  D6 g+ D9 h" ?) [+ f) x* {& f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 _. C+ Y4 y+ I" }$ `: K! \1 r9 \$ b5 L
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!!——$ @' r1 M" {; R$ [
A:Gaufrette 7 ^: w' ^1 N; n. W, B) W! N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ J& s. \" T2 o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 X6 l2 z1 Y7 p# n& i- J) y6 t& s- RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 R4 ^" l# {8 ]; C$ c

8 d4 t0 w  B1 T$ U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( `, Y% G( x  E
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)
% E) Z  }: t  M' I; v: @A:Cilantro 胡荽叶 香菜
" x; C% L) I5 C2 f) J$ Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& ]# @- w2 l2 [& t

& L# _5 B8 X$ q0 d5 q60.Allspice is made from:' i3 {! D% ?: w
多香果,  多香果香料是什么
3 p, E2 \( @0 ]0 d9 |: {) ^, dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 }9 y' H: u; `$ D( R
A:A dried berry 干浆果
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- _+ C: ^8 E0 N7 L* {6 I& ]61.Which of the following are used to make a sachet d'épices?2 J& l0 E! P- w5 R
下列哪些是用来做香包德épices?
( `/ A9 [6 |/ q1 ^* _: jhttp://www.sachetcatering.com/9 o. {9 f  p; P* ^: L# e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 A: \  r) K1 U8 }; D: l

- @! D" `' }. f* j7 r62.Which of the following condiments are not soy based?" I7 }( D  Y' E3 w
下列哪项不是酱油调味品的?" G" b+ y) `6 O+ ^$ T
A:Wasabi 日本辣根
, h# a: k2 ~; k6 G+ P0 d+ Z+ ^9 i7 _8 O
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 Y- y% o3 _! x) h& b7 |% 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:
4 t5 H. ^$ ~3 D% rA:Pasteurization  巴氏杀菌
) x7 S8 ?. V( \1 Y5 n
3 j; u& q5 N. ^* F+ A0 B+ y2 h+ A64.Which of the following steps is not the correct procedure for whipping egg whites?) V) F- F2 c4 s6 p6 f# \( p
下列哪个步骤是不是正确的蛋清搅打程序?9 Q7 e) Z" x4 }* o2 `# K
A:Allow to rest before use. 允许休息后方可使用。6 M$ A% y; I2 I; R3 J# o, m" w5 X

8 H8 Y: j2 w' B% C+ ?) \2 O* _! ?65.The weight of a large egg is between:一个大鸡蛋重量介于:  I7 D5 M6 i9 e# u" T- Z5 G
A:56g and 63g 56克和63克
! V. u, `, \3 [5 s4 Q* J" W5 f7 T& a8 z  }; W: z' X/ x2 b/ R
66.Evaporated milk is a concentrated milk that is produced by removing
7 Q  w3 ~1 |7 B% o& w7 A炼乳是一种浓缩牛奶 是去除什么做的
9 m6 F5 a) v+ H! q" kA:60% of the water 60%的水
- Y% w0 ^; ~. N- k; z
' n3 U/ l  Z( l5 X6 N# B, c67.A method of cooking that transfers heat through a liquid or gas is:+ z7 V. C7 S- k6 o: t" w
一种烹饪方法,通过转移液体或气体是:3 g+ _! C3 a! e
A:Convection 对流
3 l1 i" l* C7 N6 S+ g  Y6 f$ B7 w7 J
68.The cooking of starches is known as  烹调的淀粉被称为
/ `% B1 P3 d# j) L5 |- \' U" E. \A:Gelatinization 糊化. f* M2 x: N2 g0 t

( V$ r4 Z& p- E2 k  Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 P) p% T0 p4 E: y
A:Braising 烤
) w+ s0 x; H) n- Z# h$ _) a$ j, u& j; `0 o- d; T5 P
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:
% u; X; q8 [2 E  XA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( \( ?3 Q* T/ k
% v& W) D) R  B) N2 {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8 V$ U; r& c4 W6 ?
A:Fumet 原汁
4 h: Q: k: ?8 h
# C  {. E5 U+ v: R* w: C  F72.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
0 E& D. g) H# g1 h" i. H9 u/ aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 R& o0 R0 t9 d9 A) f
$ w( \% d' e) b3 q73.Which of the following is a principle not used in stock making?" N+ l& ^" n; ]/ {
下列哪一项不是用于制造高汤(低汤)的原则?
6 d: ?* k) X& z" v  y0 _. {( B2 CA:Start the stock in hot water.开始在热水中操作# s4 w; j9 L, X* E

' J2 _2 Y1 `/ n% ^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, @3 S, U8 G. w
A:Remouillage 法语熬汤) z, a9 M* k, X7 F
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