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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。' E3 Z: ^1 K+ ^$ c/ `) ]

. _7 q5 R; z) I! q9 t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。- u  K& L4 R3 A3 ^$ s% i0 m2 U
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+ H* u. C4 t6 r5 |1 k" C
1.Which of the following methods should be used to determine doneness in a New York steak?" P/ t+ T  y, T- o( E8 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)  L# o2 [8 e: d7 t
A: pressure touch. 压力触摸# u# a3 x0 ]$ R6 ]- |, `
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- B3 h* p+ U2 V* ?( ?
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% t: `3 K, B; N( a" C  S
A: acid  食用酸
6 o) Y3 l: N8 y4 P3.Vegetables are major sources of which of the following nutrients?$ D6 ?' q8 s- T. ]# o
蔬菜中包含的主要营养有哪些, y2 t% g' b4 z* Y& T
A:vitamins and minerals. 维生素和矿物质。/ I0 `: K/ W5 I3 U
4.Cauliflower is commonly served with  o$ H5 r8 _# B6 P, \+ n
花椰菜(菜花)最常见和那种酱汁搭配
4 j  h: h* U6 Y. W" o' D0 `( Q/ oA:Mornay sauce. 奶油蛋黄沙司9 @  Y! t. m) h4 ?3 @! ~5 N
5.Which combinations of products are found in pie dough?
& k, R. i6 T2 I! ~: T2 [下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 l' x- M$ _8 C
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  x- h$ C1 z  f+ E) h) L" ?6The French term for mussels is 法国语青口(海红)叫什么0 |0 F- l" l7 h+ f2 A/ i5 n0 R
A:moules.法语青口,海红
3 J& E+ V, q# t' r7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ \( F$ W7 \+ e3 v6 N+ QA:faintly fishy. 稍微有点似鱼味
. R( U% \* T/ e% j) O, i! m3 B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  S5 P! m1 T0 {9 _
A:2 days. 2天
1 |( N; a* o0 y, E2 \$ d: h9.What are the principle ingredients in ratatouille?
, I. e( d7 l! V) B3 j9 I炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 X( ]3 P6 r# M& _, M! }A:Zucchini, eggplant, green peppers, onions and tomatoes1 r! n; H6 t6 j( v  _) L0 y6 ]4 L9 E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). a3 d5 h8 B6 p# p0 z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 b+ F9 u7 u: @3 h. ~
A:cook food in quantities that will be used up within 20 to 30 minutes.
5 I- X7 A3 Y) C: {% i大批量烹煮食物要在20到30分钟内" {* w! A! m7 o8 f- z/ ~
11.What person has the authority to issue a Health Permit?5 U4 T. g0 b6 }% _4 p& s% z
谁有资格颁发健康证(卫生证)。
: a4 K0 Z0 v- K1 |  @6 s' DA:Medical Health Officer.* k4 X9 V+ ]; P8 [
医疗卫生官员。
5 B2 K/ M4 O, x  z4 D12.For what period of time is the health permit valid?
$ ^. i7 |' w7 i- u) k$ ^: \健康证的有效时间是多久?
, F; @% y% s$ e& g' k# R8 [A:12 months.12个月! L2 z4 j6 F' D2 X
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ E. \- v, N4 n! u, M  G
在食物和饮料准备区,通风系统换气的标准时什么' Q. M: z; R2 K/ ]7 i5 ^5 k
A:08 times each hour. 每小时8次5 g7 a+ Z# j' C6 j( F# f
14。The minimum temperature for manual dishwashing in the wash sink is
# L. J/ C9 C2 e+ T% Q0 _手工洗碗,洗碗池的水温最低多少度?3 r( O# y  k- M6 O* ~
A:110 degrees F (43 degrees C). 43度
5 q3 z' B$ o- j0 @/ G15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) E- U4 U. r9 ]$ P' t* t
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 M8 h) b) k4 u
A:180 degrees F (82 degrees C).  82度- h5 `& g" `; s( L% W0 G
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 w  \1 l* b3 [. S
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, w& S4 b4 v) J/ k9 w" [% K9 VA:en papillote.  法语自己理解
+ |3 A7 Z* O3 h17。Wing or Club is considered a
! A6 v* q% r1 J0 e9 |翼和CLUB 被看做是一种...
' A% [4 m" p7 U. U9 }. RA:Bone- In Cut     带骨切
+ k/ k; G) I! H/ O9 e& K1 t3 J18。New York is considered a   纽约牛扒被看做是一种
. W; C7 R. [' @+ r- n" ^- i4 K& AA:Boneless Cut     无骨切
0 J& P6 p- E8 y" _19.In general, a court bouillon for freshwater fish will contain3 d2 B/ z- n8 a; K& {9 T# W) g
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( g7 O( d+ b  Z3 B( i
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.( j/ |) ?* L, m
和做海水鱼同样数量的调味料和香料% T7 Z$ v4 F6 a" y0 p5 j8 g
20.Anise is very similar in flavor and appearance to
6 L, |9 x8 A$ e; ^% y( Q八角和下面的那种原料有相同的味道
, x' d) @- M2 |" i8 f" z" ?3 G3 V8 OA:fennel  茴香, @; d/ A+ _( i
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 i/ o5 m0 Q! s6 V* I$ s下面那种原料更像大葱且有平面的叶子
2 N  I. x2 R6 ]( G7 \9 n! p5 o$ UA LEEKS  似蒜葱 (这边人叫京葱)
6 \2 b8 x5 A! Q% q; T9 A22.Which of the following cutting shapes refers to a small dice' }$ h4 o& d5 D  |6 J3 Y) J
下面那种刀切形状指的是很小的粒(末)- G' y( U7 a( g* i- t* p
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 F3 v, l8 k4 ]% T/ N23.Oil is added to the water for boiling pasta in order to
0 A; d% i" A' V* t, h向煮沸的pasta (意大利空心粉 )中加油是为了# ]8 S7 m3 ?0 u0 u/ O
A:prevent the pasta from sticking and to minimize foaming action.6 y: L8 q" j4 d' t
防止面条黏合并降低发泡。
2 S3 [8 {6 b. Q1 \24.Which pasta dish features pine nuts and basil?
, {% S* p! g9 q, z& E+ c6 }下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); C! V( {8 C: |% w% s7 K
A:Pesto.一种绿色的意大利面酱 / Z9 Q3 y, v& F0 |6 G0 b2 o# E
http://www.tianya.cn/techforum/content/96/563836.shtml: k% }8 m- T/ z8 d: `
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25.Which of the following is a spring vegetable similar to spinach?
- Y) M+ `' X4 w" m' Y2 J1 _) Y3 N下列哪项是一个春天的蔬菜类似于菠菜?
3 d5 g  p/ p: ^7 R* z4 ~A:Sorrel. 酢浆草。. Z9 w1 P* a% s4 I6 Y" E
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:
3 a* v0 k! e" N2 N+ c哪位厨师最早带来高水准浮夸的美食
( h3 `( Z, l! H$ ^; _AAntonin Carême 人名 安东尼·卡罗美* r' W5 U# _# D# z  \8 K6 i

7 ]" J* e7 `- g4 Q: l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 ?. U2 D7 u, f- A3 c8 \
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 F) n6 p; p4 z4 R1 D0 a2 L
A:Cast-iron stoves         壁炉
: [) Q9 T) M  T3 t: S6 v; ?; }http://www.usstove.com/products.php?id=6! _. g% \# P' B
+ M! X) v% b, U3 N
28.The French term used to describe the roundsman, or swing cook, is:
4 i3 F* ~' x' a9 \% S法国术语,用来描述roundsman,或摇摆厨师是:
. e# L1 a. a& B9 oA:Tournant   图尔南! F5 ?6 u# U( J  r' {% o/ D
7 `+ n8 V1 `4 Q, _
29.Another term for the wine steward is:2 w. a1 t5 `2 g! a( X; C" ]
葡萄酒侍酒师的另一个术语是:
- A6 Q0 h$ ~$ `; t; VA: Sommelier 侍酒师) S  ~3 p9 r# \& F, o

2 D% y6 P/ H: _$ Z; ?5 O2 b  z30.Molds, yeasts and fungi are examples of a:/ N5 b2 n) k2 p" H
霉菌,酵母菌和真菌是一个神马例子
; ~& g* i* H% X8 o, u! {/ XA:Biological hazard 生物危害
4 X8 o- h1 M" [" j, g
& j% d% n6 {- D1 O0 w. x( x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- p* \9 f( `6 h' D2 b
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 e1 h6 g4 `. r2 ^  xA:40° and 140°F (4–60°C)     4-60度
# n  Y. _: g4 A" Z1 X& A5 r
- N% N; A$ T2 M' X" q$ b: p1 a& `! K32.All bacteria need the following for survival:  `8 [4 m2 j3 p! c9 N
所有细菌生存需要以下哪些内容:
7 n, w5 t* {  N& `0 ^4 YA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ m" P' z" n7 f  t& I( j$ ^- N6 q/ M* m1 l$ }+ C
33.Which of the following correctly represent critical control points in a HACCP system?9 I  s- b' h+ R: z
以下哪项正确表示了HACCP体系的关键控制点?' B. C/ G! a" h$ [8 N  m6 L3 `! h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , p/ Q+ v% F2 l! E$ f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 M  e0 ]. g- G1 g. O( _8 G0 X, t% X, C2 t- I* |
34.Which of the following is not an example of a carbohydrate?
, S, Q! E0 {' U) ?- o  x2 Q% D' s下列哪一个不是碳水化合物的例子?/ t  O0 J1 S% H3 q  j
A:Essential nutrients 必需的营养物质
% o6 |, @4 f' `3 S6 S9 W" X- J# v" v: W8 b- C& q! i# W
35.The process by which a liquid fat is made solid is called:" c* w2 }" r/ u2 j- ~
液体脂肪做成固体这个过程叫什么# D# Y; M% |8 f# O
A:Hydrogenation  氢化, N% S5 q3 Q  j' W- T* s6 R" U
) E7 |; n  Z1 n! m. K
36.Which of the following is not an example of a fat substitute?
/ k2 w$ U  G( E下列哪项不是脂肪替代品的一个例子
/ \( ]* D0 w/ ^A:Acesulfame K  安赛蜜K表
/ m! B  N* X4 D% c; E3 z
) ]" l2 I5 g9 u3 u! N37.Health Canada requires that a product labelled "fat free" contain:
& B1 G- y! ^! |0 j& L( l1 k加拿大卫生部要求的产品标有“不含脂肪“包括:$ A. Y7 o" ]3 q" }" e
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# ?5 Q" L8 L8 I" _/ O

+ r* Q! j3 q; F4 Y; |38.Which of the following is not a problem associated with converting recipes?8 Y# x. [1 Q0 j3 [. C9 N
下列哪项是不相关联的转换配方问题?
9 w+ ^+ E& ^& @' PA:Unit cost 单位成本
: ~/ }$ |0 j/ j* y; F' X' M4 {3 O: `8 H4 N
39.The condition or cost of an item as it is purchased from the supplier is called:
4 T; m! B- X- c! O9 U从供应商采购的物品的品质或成本叫什么
9 U& E$ J4 L6 e* t5 J8 IA:As-purchased cost 购买的费用* H8 c9 @: o: Q2 i

; }7 u+ F3 f% _* P40.The amount of stock necessary to cover operating needs between deliveries is known as:
. g( e& `5 u6 d3 j在新货到来之前用于日常所求的必要库存量叫什么2 l$ i5 L  |" p( o# c
A:Parstock 基本日常最低库存
; i0 _1 ?9 j+ |, W9 U, t) p- S4 w' |3 N8 U- y( A! Q; @, a
41.Which of the following abbreviations is used to describe the proper rotation of stock?* m5 P$ M4 Q/ R; D  g: w" Z  o4 ^! [: ?% _
下面那个缩写是用来表明正常库存流程?
9 j$ W/ A: J3 w; QA:FIFO=FIRST IN FIRST OUT 先进先出
! f0 ?; Z& O* _8 b; c: a( n, I" j
' S$ ?' g2 T' Q4 L) n: J42.Which of the following knives is used to turn vegetables?
( S& A+ {  m  b) L" ^# L下面的那把刀是用来打开蔬菜吗?' w$ a) q2 G) T+ ?/ _1 \( K; o
A:Bird's beak knife   鸟嘴刀2 z2 N8 J# v6 a" P7 A; B) G
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" t$ E: p: u& Z; z) j
- y1 W$ I+ W" o- G$ v) f43.What is an instant-read thermometer best used for?) e2 L- I. v: |( @: ^+ w
即时读温度计最好用于那方面?! u, g' t, ~: l! ^7 D# d3 B
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) d- F: q4 v. |! E2 \% |: ?9 q1 B$ b4 s  y! t& j% W/ E
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 b& A# J, M& E; V1 X& |( T! ~下列哪些金属材料受热均匀,通常用在铁板而且非常重" I3 g) |1 Y4 T3 a
A:Cast iron 铸铁
2 O  n( D# s$ h
+ w% a  y" o; s# f  g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( l, E+ f2 m, k9 }" P. t! ~1 `: d
哪件装备下面有一个可移动的碗和一个S形叶片?' j2 f: J# [$ w6 U! t) b+ r7 [  M
A:Food processor 食品加工机4 _8 G1 e: [2 F
http://www.google.com.hk/search? ... iw=1263&bih=572
! M6 g/ ?& G( x! z  d7 C
5 B; n1 Y6 y  K7 z8 U7 B# \46.Which of the following is not a rule for knife safety?
! s3 N, |" M0 i$ ?5 k/ }! s下列哪项不是用刀的安全规则?: q. ^: s( h2 ]4 I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' ?5 @' i6 b) _7 Q. h; M5 Q0 z
2 Q. u' i, n+ S
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 E+ h$ w$ \# \6 T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 a; L. G% F+ {) r4 ~4 p
A:RondellES
1 ^9 M2 ]% L& G+ f  ?- D4 Z; Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 C" {5 o1 L  p. B
0 q% h6 [% V5 F% `" z2 M$ ~9 A48.Which of the following is a diced cut used to garnish soups?1 g% E# ~9 b# m. ~; X% \" {! }
下列哪项是切成小方块用于汤的装饰?, [2 ?4 b+ z4 h& J1 b3 g9 N% a% _0 q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 l/ @' S' A0 d, R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 C5 e& J+ m& T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!!——" f$ {1 J6 K) ^" U2 ~  x  L
A:Gaufrette
9 R& R" B- v6 ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 H7 C9 Q1 [1 `( R8 J5 s! O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# |6 e( b! f% C( l5 n5 ~& |; d& BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  ^5 M$ h  F1 o, z, c

! i8 A% Y+ o3 d0 T, v( u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 N9 ?5 J+ w# {- o3 a
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)
. k; g8 d8 l0 |8 b4 x4 eA:Cilantro 胡荽叶 香菜. q7 e( _& j+ S1 i3 q- f* w8 t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 c5 [; `1 v5 @) ^
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60.Allspice is made from:
: ]" @/ Q! |, e( y1 w3 i2 z0 [ 多香果,  多香果香料是什么
# B/ \! e! E( r5 V7 K6 T! `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ f2 H0 o& N  B
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?* ?! g6 h9 o1 m2 k' d
下列哪些是用来做香包德épices?( F- g) B8 l4 |, B2 w0 m
http://www.sachetcatering.com/" }( D* w& T3 R% y% n' R9 [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& o2 ~- U# k' c* A4 A; i

# v% ?8 I, Q$ n. |$ s8 F; O  D2 ]62.Which of the following condiments are not soy based?
; O- n8 j- d/ }9 k8 E; D8 L3 Q. E3 |  \下列哪项不是酱油调味品的?
: |( _2 O# M( L' e8 x+ ~A:Wasabi 日本辣根
( Z, Z  y8 U, V' f3 V
: n) D# J9 d) K  E# Z; b/ P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' j4 B! ?3 o" o- K
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:) b: V3 P6 u4 r* W
A:Pasteurization  巴氏杀菌4 f7 O( m% m3 c% [# ]$ ]# ~1 [7 D4 [

0 h! c  V6 h0 W5 h64.Which of the following steps is not the correct procedure for whipping egg whites?
( ^5 l' F3 b' Q  K下列哪个步骤是不是正确的蛋清搅打程序?! T3 }$ r$ V: w" |' h! O: o$ v
A:Allow to rest before use. 允许休息后方可使用。4 L; I- U/ Z7 F. D% b, x

; ^% T2 y/ I1 B. k! Y1 L65.The weight of a large egg is between:一个大鸡蛋重量介于:! G" }7 M# w* `2 y( b
A:56g and 63g 56克和63克
( q; d( A; [. w+ O* G/ u+ j  N; i
66.Evaporated milk is a concentrated milk that is produced by removing
7 u( D# Y" z3 [- |" _1 r' ~炼乳是一种浓缩牛奶 是去除什么做的5 U% H& e* c: z- B
A:60% of the water 60%的水5 e! @4 O. _" b0 N8 f) @0 D

+ K1 e- I1 L" O. a/ C+ B' L4 F$ Y  [67.A method of cooking that transfers heat through a liquid or gas is:
( ]" |# z- C+ H) k一种烹饪方法,通过转移液体或气体是:) p" ?, w9 G* n
A:Convection 对流
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8 q9 W3 c6 d0 O7 n+ I68.The cooking of starches is known as  烹调的淀粉被称为
6 V3 x; Y, B$ k1 YA:Gelatinization 糊化
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. ^0 p& G; ^+ ~! I; R: t% T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# |) G- s( x: o3 K( g
A:Braising 烤
5 m/ r; N. U, p1 |2 m6 m
" N/ @% W4 U( X3 [  a70.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:1 a4 {, ^7 k* ?, C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# N( n% p. w' w! n+ A; L' H5 u
! E0 R. z: s/ ~/ B: B6 v
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( ^) _- ^3 z6 U
A:Fumet 原汁& b. r5 {' l" H6 r2 w. U, \+ Q# U
1 O! r4 N- H) o# ^/ s
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
- g8 h1 \; T/ tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 M7 `& K6 h; R1 `: C

% |* a8 Q2 n" S0 L  \2 r+ N73.Which of the following is a principle not used in stock making?$ T- w0 c6 n8 @- R$ \3 C
下列哪一项不是用于制造高汤(低汤)的原则?
3 K% W2 Q7 @2 E% M9 A0 \A:Start the stock in hot water.开始在热水中操作; L, H6 d0 u& E7 x- e7 U4 a

6 `% f/ e; K: i" b0 b3 U- m) ~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  a& {  o' }; T& a5 x
A:Remouillage 法语熬汤
* h  ~* p$ S& Q* Y8 s0 U% R+ Z  khttp://www.haibao.cn/blog/post/176242.htm
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