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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。
3 j: p5 j. a5 d* A9 k7 u+ T# g) T( }8 j2 [  d9 v
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。, V6 z( _+ F  k
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
4 j0 `4 l) N8 z5 X- f6 G1.Which of the following methods should be used to determine doneness in a New York steak?
+ w4 y. T4 Q/ V$ y4 T2 N, I$ g( \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 W; \* i# h4 \7 l( gA: pressure touch. 压力触摸
) m- Q! m$ Q6 w3 a; v. z* _2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" c  v2 K) N% |: t; \8 n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/ B  ]' M# f3 Y
A: acid  食用酸8 q( R( a1 w4 y# Y  v
3.Vegetables are major sources of which of the following nutrients?- D5 O0 k" [; k3 R
蔬菜中包含的主要营养有哪些) W4 B( X5 B% n
A:vitamins and minerals. 维生素和矿物质。
% R% E% a' {: C& m4.Cauliflower is commonly served with$ H' p+ G8 r$ v  p/ H
花椰菜(菜花)最常见和那种酱汁搭配0 T7 h  ~3 M# @3 o* j
A:Mornay sauce. 奶油蛋黄沙司# B* i0 [  c" w, q
5.Which combinations of products are found in pie dough?5 W" C- J7 n5 ~# Q, P) X! Y9 Q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" c6 ~) Q! _. j! n8 w  V4 `A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  c9 g  }; K( H% j6The French term for mussels is 法国语青口(海红)叫什么
( z2 w! K0 W6 W( YA:moules.法语青口,海红
/ m, I) t; D  t  ~7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ G0 F" _7 _8 X8 {  c7 b
A:faintly fishy. 稍微有点似鱼味  f8 X5 U$ M5 z# @+ a6 V3 U3 d
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& ~4 M0 P) g( C! e7 }$ cA:2 days. 2天; ]+ V/ W+ A' C
9.What are the principle ingredients in ratatouille?
0 i0 v, W! N' G8 `# i炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  n) c) X1 q6 n# H& c- G
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 \1 d( S4 Z+ Y0 n/ Y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' W, P8 s7 E6 g! g/ E9 }( `10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' a) M: O* j% W2 t8 oA:cook food in quantities that will be used up within 20 to 30 minutes.3 q2 U6 y4 X0 y* |( F
大批量烹煮食物要在20到30分钟内3 w, Q6 o. f+ T4 D' q
11.What person has the authority to issue a Health Permit?* _! `4 B( b: h8 ^
谁有资格颁发健康证(卫生证)。% U+ f+ s! C0 Z. o  L
A:Medical Health Officer.' O; q3 n/ R" C: c4 ^* }( y
医疗卫生官员。
6 V8 H0 g0 X0 h+ R0 i* m  g0 [5 _12.For what period of time is the health permit valid?" `- T, A! Y  r2 y/ [6 O% n. E/ K
健康证的有效时间是多久?
, X: P; B+ D5 c& g; E7 iA:12 months.12个月
: F. R/ c5 F* O; q% K7 P13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 g7 P* e4 P$ a; S在食物和饮料准备区,通风系统换气的标准时什么
. T) T5 E7 @+ D5 DA:08 times each hour. 每小时8次
! q& x; y& O0 g14。The minimum temperature for manual dishwashing in the wash sink is
' p0 s) [# ?) ~5 Z手工洗碗,洗碗池的水温最低多少度?
! w$ e# Q. @2 V3 l+ K8 k" fA:110 degrees F (43 degrees C). 43度
5 `+ A7 z* e) w" m9 `! t  Q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 G* A8 E0 z* \; g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 y8 O8 ]/ R1 C
A:180 degrees F (82 degrees C).  82度( N$ {, `0 O9 Y: D  J, \
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 r8 L/ s0 l' P2 ]" w" W用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# L0 t; u+ F: x
A:en papillote.  法语自己理解
* }6 g) `' g  T3 T* _/ B. T+ w8 O17。Wing or Club is considered a- h4 t1 W  ?$ j; O4 A; M0 P8 x
翼和CLUB 被看做是一种...7 D7 o5 z3 @1 c
A:Bone- In Cut     带骨切
% }' ]# t$ Q' }2 d$ O; j18。New York is considered a   纽约牛扒被看做是一种2 w- A- ^* x" r3 @& N
A:Boneless Cut     无骨切/ m& W- T: t) n, t* N5 C) L
19.In general, a court bouillon for freshwater fish will contain
0 H( Q# r1 Q6 M( K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# r- Y' \: C6 H
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  d' B) h% l; |  Y1 s. Q
和做海水鱼同样数量的调味料和香料* ]7 W/ L5 w2 w) V
20.Anise is very similar in flavor and appearance to
$ z7 _# ^: ^8 Q八角和下面的那种原料有相同的味道
' f8 K1 H2 e* q: x  |- lA:fennel  茴香; U9 a( g! e* m" a$ |
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 e% s" b" Z  L- x( O, `$ Y
下面那种原料更像大葱且有平面的叶子
) F0 S, ?4 f+ b0 @# d) B8 {$ f7 RA LEEKS  似蒜葱 (这边人叫京葱)& ^: Q# }/ ?% n0 [( ?
22.Which of the following cutting shapes refers to a small dice
) Y/ o! A" M# y( G6 d6 S* |下面那种刀切形状指的是很小的粒(末); n8 o- \2 K9 X5 m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 D# R% D/ s* ?$ W23.Oil is added to the water for boiling pasta in order to5 c' x1 c1 w1 h3 T) u& a7 ^
向煮沸的pasta (意大利空心粉 )中加油是为了
3 m% W3 e( f; U- R2 ~5 G7 JA:prevent the pasta from sticking and to minimize foaming action.
7 g6 E# K5 M/ E5 y. X7 x! {防止面条黏合并降低发泡。+ E- g+ p2 ^! @* S8 B4 k" M
24.Which pasta dish features pine nuts and basil?: b! A8 j2 `$ C+ i- t+ z& p
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 e& Z, ]+ Z+ d, lA:Pesto.一种绿色的意大利面酱
3 u: B. O0 _% c# p6 Zhttp://www.tianya.cn/techforum/content/96/563836.shtml% E$ \& F) \3 K" y" w/ E1 c
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25.Which of the following is a spring vegetable similar to spinach?
. o# n- \& J5 R) M# D; r下列哪项是一个春天的蔬菜类似于菠菜?/ W2 n% F& E/ f' `4 B# n. m4 I
A:Sorrel. 酢浆草。
6 L! k4 v# Z+ ^: v4 @, Mhttp://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:, _9 `8 F% P+ ^4 S, [
哪位厨师最早带来高水准浮夸的美食/ P1 W5 x- N0 L& J4 G
AAntonin Carême 人名 安东尼·卡罗美
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7 p  f  ?- A. L( K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; Q7 R* A1 X, g4 |+ i9 ?) y7 v下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- P9 `' f3 L% g# w  p0 w3 NA:Cast-iron stoves         壁炉
" }, i2 w. T% f2 i* W! |http://www.usstove.com/products.php?id=6
+ l" G) c9 m1 @. N1 {
/ i$ Z' y# |; A  G( I! P9 _7 [28.The French term used to describe the roundsman, or swing cook, is:2 o3 E9 D2 F$ j8 {  f
法国术语,用来描述roundsman,或摇摆厨师是:$ ?& d% V# ~* e. l& G
A:Tournant   图尔南0 H8 {0 q" X  g$ A6 n3 Y. z

8 c* R. p* [) k* a0 s5 o29.Another term for the wine steward is:
" I6 }% G, Z. V$ Z$ @3 P; M5 W  S葡萄酒侍酒师的另一个术语是:9 x7 w% r7 F2 d9 E2 ?6 \
A: Sommelier 侍酒师
; c# ?) W, o* k& U( `% k2 w) K$ _7 |* H; q0 a% K' Z
30.Molds, yeasts and fungi are examples of a:' X& J# x: |- u9 B+ [; B/ H3 N
霉菌,酵母菌和真菌是一个神马例子
, q- R" k: t; LA:Biological hazard 生物危害6 O2 ]) _0 V& q0 z& s, _
% [  d- P2 j% o3 g
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 p" T& W2 H6 W" o/ @- ^4 d, X! a
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 t# E( I* S  _5 PA:40° and 140°F (4–60°C)     4-60度
3 I  b4 h; a" O* T& l) f% H2 }6 G0 z' ]
32.All bacteria need the following for survival:
' |* F0 X& s5 t% g- R% K0 [2 A所有细菌生存需要以下哪些内容:5 y. n& `7 v- F; X+ G6 u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- [% K& Y2 x' {# {) {$ C/ N- r' t$ C( G$ f7 s4 i. _
33.Which of the following correctly represent critical control points in a HACCP system?
( u% o( x; }/ e" k* O. h6 p以下哪项正确表示了HACCP体系的关键控制点?
8 H4 H; P9 H7 s: d1 J; a& A. qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - S$ i3 y% j4 C/ t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 f, `# O) ?, d
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34.Which of the following is not an example of a carbohydrate?
2 r9 Z) j1 D5 x8 ?; N4 {/ Q; W下列哪一个不是碳水化合物的例子?7 \. O% G4 N0 P! S0 ]% f
A:Essential nutrients 必需的营养物质
6 C+ e: {# r1 ~% c& c
- E! c. q( o0 `9 F3 o  @35.The process by which a liquid fat is made solid is called:
2 [. i5 z' N: \$ {. O8 Q液体脂肪做成固体这个过程叫什么6 `  F+ w( Q+ {2 i' O
A:Hydrogenation  氢化
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' _' C6 p  |/ N/ e7 g; l36.Which of the following is not an example of a fat substitute?. w2 X  V  B  d' W, c; @9 d
下列哪项不是脂肪替代品的一个例子0 c  J4 z4 j) p# c9 v, v
A:Acesulfame K  安赛蜜K表
$ E0 L2 i7 V! D9 T+ {  B3 f* n; E# h- Y$ R' s. D/ C$ X- ~/ ^
37.Health Canada requires that a product labelled "fat free" contain:
( k1 w! r, p/ z) g' O; C, i; L加拿大卫生部要求的产品标有“不含脂肪“包括:
" P1 |$ C1 A4 Y* e2 `8 JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 N7 X, o+ `8 b( y0 U

% C% ~$ m* d( U, J, R  ?38.Which of the following is not a problem associated with converting recipes?9 h( j$ ^4 W! ?1 z' n
下列哪项是不相关联的转换配方问题?# c( d: ^( o$ n% @
A:Unit cost 单位成本  ]) z# b. y. u* W3 Z% {* d; q3 ^! m
) `9 E- v2 Z- W$ Y/ Z- Z, w9 j1 l
39.The condition or cost of an item as it is purchased from the supplier is called:- ]8 S" l/ d" s) T" H
从供应商采购的物品的品质或成本叫什么& F! v( m+ _) ~1 d) Y
A:As-purchased cost 购买的费用2 q4 r3 n# Y* V. f5 [/ k/ ]0 h

  j$ Z% d+ A5 H  h* Y40.The amount of stock necessary to cover operating needs between deliveries is known as:9 \* [6 ^& t" j0 H
在新货到来之前用于日常所求的必要库存量叫什么
: W( c! B" P- TA:Parstock 基本日常最低库存* j9 Z1 J9 K, G
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ i8 r" r6 b: p: O$ l* g下面那个缩写是用来表明正常库存流程?
% Y% L; N- h  M$ Q+ [9 ?! RA:FIFO=FIRST IN FIRST OUT 先进先出
+ d# P! C- E, u5 x2 I2 d: v; ]4 {" i: i) [+ M' x  V
42.Which of the following knives is used to turn vegetables?+ z- x5 `" L. r1 [9 d( w. d
下面的那把刀是用来打开蔬菜吗?2 s2 ~7 @& O7 I7 u2 C$ }( P1 t- _
A:Bird's beak knife   鸟嘴刀
. o4 x2 v& x) ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 v* h  r% @+ h1 ^

6 O8 U, \% [& b/ M4 O43.What is an instant-read thermometer best used for?- h" p5 @/ E, \0 [1 m, x' A2 I
即时读温度计最好用于那方面?
! b) C- Q2 Z% M* q* O" NA:Checking the internal temperature of a roast 检查被考物品的内部温度/ ]3 U' [% R  O) V( I, Q
+ _# J% y! D$ z% e
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 M1 j: p+ H: P: B3 Z下列哪些金属材料受热均匀,通常用在铁板而且非常重
! [0 F2 H' \+ j8 wA:Cast iron 铸铁
, r1 A5 I& D; i# @
1 F! X) X# [9 o7 o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 I  h8 K+ U7 x; H
哪件装备下面有一个可移动的碗和一个S形叶片?
2 B% z7 [* ^7 ]( Y8 L: BA:Food processor 食品加工机# W3 j7 D+ E6 P& X- d
http://www.google.com.hk/search? ... iw=1263&bih=572
, S+ z" T! _$ K) D) f
9 l% x1 S* C3 N6 o- S2 O* Z, n/ {46.Which of the following is not a rule for knife safety?
5 [5 v, U7 C1 g# e3 m* x# `下列哪项不是用刀的安全规则?
$ Q# {8 [: G% b5 U" X# TA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 ?8 R. L  U  [2 a! {# c4 t4 L6 i

* E' p& F5 P6 f8 d7 L$ k8 }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% W0 I: [" b8 [" e+ u' {' W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 @& e! G( k% j. O$ v
A:RondellES
' W8 @* Q1 i, ~5 }0 Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ A5 T% n4 P3 Y  c+ C8 B

, C) r5 T. S" w. @  c- h3 Y  p48.Which of the following is a diced cut used to garnish soups?4 K' [: p6 H$ M& Z3 t+ [3 g. g
下列哪项是切成小方块用于汤的装饰?
, Y. _1 t- w8 u1 oA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& q4 z# t# _* Q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 Q5 o# q! B, h* C; Q3 x3 O
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!!——6 W1 {0 L# d; ?) L
A:Gaufrette ' F, A" S5 Y/ h  Q# G+ @3 C- ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 \3 E1 n% m& x( r. H6 z1 Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 p: }2 v4 C! C2 MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: P# B% [  h1 B" K1 g
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) A: G) F: T$ r# Y! }4 n+ `$ L* 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)7 V) R3 g/ [5 D' z2 Q# q
A:Cilantro 胡荽叶 香菜* v; \+ x# f$ c1 [- e6 z$ N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* l( N$ ^% O- [. `( [: }, v% W
- e1 b! Q' I! k7 e4 r60.Allspice is made from:
5 l" n8 C, u, t1 [ 多香果,  多香果香料是什么- `7 d, H. }) U& L  j& N  \" e4 c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( b9 K9 z9 U1 H( s! SA:A dried berry 干浆果
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. M5 p0 Y& G$ H' t' {61.Which of the following are used to make a sachet d'épices?2 K' L' W2 B. l1 k
下列哪些是用来做香包德épices?
1 U2 \' \( U! A, C1 p! k" C2 d; f$ dhttp://www.sachetcatering.com/; [6 S0 K$ X- t9 D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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; W2 ?" O: z8 Q! I( H2 `, W! v62.Which of the following condiments are not soy based?
% T% O# W, D/ c1 j, C下列哪项不是酱油调味品的?
0 v5 i; l, l# r% s9 JA:Wasabi 日本辣根2 a' [" t/ r/ d9 v

/ p: t2 V0 Z! C: I  c; U' ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* {( N+ ?0 [) b4 K. v% A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:$ O# }+ p# `6 ^# V3 `; C: B
A:Pasteurization  巴氏杀菌
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  N" F9 C2 ]7 z6 \/ h64.Which of the following steps is not the correct procedure for whipping egg whites?  A# q) K8 O, \6 b
下列哪个步骤是不是正确的蛋清搅打程序?
' ~/ x8 G. H; S6 m; L. ~6 H( tA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:" h6 V: ^2 m9 ~4 E) a" y
A:56g and 63g 56克和63克
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" k* K! z  I6 G$ }- G66.Evaporated milk is a concentrated milk that is produced by removing
5 \! d/ Z5 X3 V- z7 c; `; n7 k炼乳是一种浓缩牛奶 是去除什么做的) P0 F* _9 H' l' |8 R" Q4 Z( }7 F
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:' ~0 V( ]( y$ m$ a8 G8 u" V% H% H: Z3 t
一种烹饪方法,通过转移液体或气体是:/ S8 B0 F9 y3 \8 ]3 z& B, T" u
A:Convection 对流
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$ l, i2 e4 y2 g68.The cooking of starches is known as  烹调的淀粉被称为* o' R4 h! Z) e" `- c1 G+ s) k' c
A:Gelatinization 糊化* s* N4 j9 p/ ]1 `% Z

( H+ Y$ v0 y0 o. S5 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 v/ ?$ l8 q0 v3 [5 xA:Braising 烤
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3 W3 c! Q+ Z# X) s( i70.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:# t6 m* d' S1 Z' B2 k
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; Q  d$ [, K2 p; W; f
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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
. r# y! u, H- Y# s3 UA:Fumet 原汁
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2 t0 M. y) k: ?, w/ U) d6 w* l$ Z72.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
! ^( P0 ?! G+ N: P- yA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 c: q" R/ m# x+ I# w" r1 H
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73.Which of the following is a principle not used in stock making?
- C* G' x) N. V5 z5 M5 j% l2 Z) @下列哪一项不是用于制造高汤(低汤)的原则?% W. k# |4 E8 ~, ]- K
A:Start the stock in hot water.开始在热水中操作
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- ]( S: f* _" L74.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* K5 Y& w7 B# ]2 r5 p, z* Y+ A
A:Remouillage 法语熬汤
1 Z! C8 T, ?7 e. ehttp://www.haibao.cn/blog/post/176242.htm
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