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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。  J6 ?. q6 W# a0 f0 h: _0 t% k+ Q
7 y# u$ n% R. {7 Y
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。  \/ e, A9 ~* V- V' 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
理袁律师事务所
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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+ R5 \- F# H; ]$ @2 u- h2 e
1.Which of the following methods should be used to determine doneness in a New York steak?- ]5 r2 w; a3 m' }- y
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)
0 Z7 K8 O( s1 {5 B5 V7 N9 K0 KA: pressure touch. 压力触摸
# t. L. Q4 k/ M- z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 e7 R$ A$ Z1 K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 X, P) l7 o9 L* M3 [* [A: acid  食用酸5 S: o6 L$ i( f3 B( N( b
3.Vegetables are major sources of which of the following nutrients?4 S+ v# W+ {5 m6 k7 t0 Q3 C
蔬菜中包含的主要营养有哪些
2 h0 g& v; O; A* z/ QA:vitamins and minerals. 维生素和矿物质。3 @2 T! x8 U* p; f
4.Cauliflower is commonly served with
7 P) i) m3 X5 _2 M5 i! W0 n花椰菜(菜花)最常见和那种酱汁搭配
* h7 p2 N. w' l' Z1 B' @6 m' aA:Mornay sauce. 奶油蛋黄沙司) G) \4 y; b7 V3 c& ?
5.Which combinations of products are found in pie dough?0 o( S4 x$ ]3 F
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; {' G' ~7 G" e; V/ C6 c8 H+ mA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, t0 |5 r0 O9 N8 {7 h6The French term for mussels is 法国语青口(海红)叫什么4 t; K' R' e/ ?- g/ W& p% c- ?6 Y
A:moules.法语青口,海红3 ^3 e$ P- f3 F, v" u% \; ]! Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 P( K" u1 k) c4 s
A:faintly fishy. 稍微有点似鱼味
7 B  \" m; @9 O0 J' G, }2 K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" `6 l, I+ `& OA:2 days. 2天
& \* R- a+ D! t9 Z$ Y" ?, ]$ Q9.What are the principle ingredients in ratatouille?
4 V! a3 C7 ]( V! ~; \4 v+ f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 H1 t( C! g0 UA:Zucchini, eggplant, green peppers, onions and tomatoes# ^7 V" [" T: i$ W3 h
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( i" ^( [/ P, n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 A2 a4 M) j$ m# N7 ~( bA:cook food in quantities that will be used up within 20 to 30 minutes.
& n9 G/ ]0 h  \9 R9 M) t大批量烹煮食物要在20到30分钟内
! X" ^0 G2 T1 A( W( h4 ]11.What person has the authority to issue a Health Permit?
+ ^3 Z5 }7 p1 H. ]8 B5 R* W6 T谁有资格颁发健康证(卫生证)。  x5 t# w! A6 Q  K0 ~8 K
A:Medical Health Officer.* U* W' g& L( O  `
医疗卫生官员。8 H* e0 N% t+ W1 m. ?) }' r
12.For what period of time is the health permit valid?
. L# H. B/ D$ v" v9 b健康证的有效时间是多久?  P. |7 V+ f  c( t$ ]/ b7 ~) C+ y
A:12 months.12个月
2 V2 d' X& e) T& e$ z: h9 s! Z13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 L+ M9 [# U0 p; ~
在食物和饮料准备区,通风系统换气的标准时什么3 D5 h9 }/ j) ^% i9 Q5 a: ^( @, D2 h
A:08 times each hour. 每小时8次1 c# |/ i: X! ^. @: A0 c# }
14。The minimum temperature for manual dishwashing in the wash sink is3 @' ~0 j* J6 a
手工洗碗,洗碗池的水温最低多少度?) c, a3 ^1 y' k4 |% B1 a2 i
A:110 degrees F (43 degrees C). 43度
1 s( m2 Q, i; E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 `  o' Z* \# i6 ~9 t3 K" r- ~5 A7 j用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- h8 v" t% U# u$ S+ A6 y( O: J4 R, V
A:180 degrees F (82 degrees C).  82度
1 B0 i0 u6 D) y$ i% g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( k" F9 m  ~0 j2 I用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 S' o9 S" d0 e0 {6 xA:en papillote.  法语自己理解, J  p, k  o9 U- s' t/ `4 C
17。Wing or Club is considered a0 j: Y5 r6 N5 Q. L7 m6 B
翼和CLUB 被看做是一种...
9 O* n' ^9 s2 d+ O4 OA:Bone- In Cut     带骨切
0 O, M, T: L' b4 z4 a18。New York is considered a   纽约牛扒被看做是一种" L9 Y) D' _+ ~, _6 K
A:Boneless Cut     无骨切9 ?& ^2 ]& G: r
19.In general, a court bouillon for freshwater fish will contain
8 N3 o. r9 T, A% b2 f8 s$ \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
; h! I$ g+ s2 f. r, dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ N3 E' E1 D, g* h
和做海水鱼同样数量的调味料和香料( i/ c! ~$ k+ q1 n, G4 C8 `  C% g
20.Anise is very similar in flavor and appearance to- G7 K7 b# x2 @, W& n" M$ U3 s  C  Y4 I
八角和下面的那种原料有相同的味道
5 ^; o5 Q: S; l1 X1 G* A: }A:fennel  茴香, i! c& O; w9 T, M' T
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& q/ o* F" }2 l  ^- }3 n4 l
下面那种原料更像大葱且有平面的叶子" _0 [, e2 l0 e, O. j
A LEEKS  似蒜葱 (这边人叫京葱)
6 ~; r! Z0 ], C8 s5 J22.Which of the following cutting shapes refers to a small dice
6 D! J1 H* ?7 S* O) W4 w' B下面那种刀切形状指的是很小的粒(末)
5 i2 O" R0 y8 SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。% B( h" t2 b1 Q, B' t
23.Oil is added to the water for boiling pasta in order to/ x4 j3 T, V6 y
向煮沸的pasta (意大利空心粉 )中加油是为了2 q- P8 X, f" K8 I* }) e# ?
A:prevent the pasta from sticking and to minimize foaming action.
- n0 }$ K$ X0 C# U防止面条黏合并降低发泡。0 Z. t/ ?( _. ^1 p  X% Z
24.Which pasta dish features pine nuts and basil?* m) V4 h* q% S1 I
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
7 N; K2 C7 l5 D, K# S/ K' L0 c; cA:Pesto.一种绿色的意大利面酱
- w/ B. t4 p: C" ghttp://www.tianya.cn/techforum/content/96/563836.shtml& E$ E! S7 S* d" X8 X
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25.Which of the following is a spring vegetable similar to spinach?
9 y% j2 z% q+ S; f; H# K1 P- Y0 F下列哪项是一个春天的蔬菜类似于菠菜?
) X8 g2 }0 [; E7 _A:Sorrel. 酢浆草。: `( T/ S+ x9 c; N* k* D
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:( c. Z& v( y) X7 f
哪位厨师最早带来高水准浮夸的美食
9 j# v; ?' v# ]" L& b* w% aAAntonin Carême 人名 安东尼·卡罗美
! X( _4 O* d  c7 J% m8 U9 K. U0 m) {' y% g# w, J1 ]* j2 F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" r+ U" @' s" Y/ |  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 。6 d. R: |- g5 }* d$ _0 I+ D
A:Cast-iron stoves         壁炉
, I+ f, O) \/ }( Ehttp://www.usstove.com/products.php?id=6: o$ y) m' D* M
# p8 G- q; O" u, ?6 x0 u) s, m* @$ U
28.The French term used to describe the roundsman, or swing cook, is:
; }: g5 G( |6 C' v# H7 B3 r4 ]0 F法国术语,用来描述roundsman,或摇摆厨师是:
9 l/ Y1 O# \3 w4 A* \A:Tournant   图尔南
: z' }: z, Y8 |2 ~: ~& h3 m2 ~2 u) _; b( ~
29.Another term for the wine steward is:* a4 |) Q+ E) w' k
葡萄酒侍酒师的另一个术语是:3 R+ o( c; g! q! ?& A5 k/ b% X
A: Sommelier 侍酒师
4 D  q' j9 p- t2 m7 [) q3 h' c0 x  A, |: g3 a" {
30.Molds, yeasts and fungi are examples of a:
- s. c1 V7 s4 a霉菌,酵母菌和真菌是一个神马例子
, n& }3 Y1 [8 DA:Biological hazard 生物危害" u- C1 k. l1 N4 b: k
" i6 w0 [5 r* N6 _  b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! `6 [' X/ `$ `6 j* r根据加拿大食品检验局,食品的危险温度区在多少之间:% U/ R6 L' ~4 R3 D
A:40° and 140°F (4–60°C)     4-60度1 j  T/ d8 P  P9 B! q( }# C; H1 i0 T
8 a: `1 |0 q% d- c
32.All bacteria need the following for survival:+ F) |, l, ?" J" g  l; D" O
所有细菌生存需要以下哪些内容:7 r4 r& G# ~3 ~# A
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 o- C, {. A3 t) k6 `& `% ~/ S
% j  s3 |" m, m5 o33.Which of the following correctly represent critical control points in a HACCP system?
1 x) F- u) _+ h4 R以下哪项正确表示了HACCP体系的关键控制点?
4 t5 O1 h9 k5 NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % m8 @/ |" ]4 L& w1 \4 b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" D$ O' e8 V# f2 O
8 l# {0 J! F" ]3 b
34.Which of the following is not an example of a carbohydrate?
+ F- i1 ~* x* a4 D下列哪一个不是碳水化合物的例子?% E$ M; |3 ]  w" F0 J$ D
A:Essential nutrients 必需的营养物质
3 S6 f4 {: V; P8 L" S- k1 ^# H, t( Y# }8 v9 a# o% P
35.The process by which a liquid fat is made solid is called:9 j% \" @' n( U3 u2 ~
液体脂肪做成固体这个过程叫什么( d' I; J) P4 I& H1 j! a' U0 `) C
A:Hydrogenation  氢化
. T+ i# D" H3 M* G$ d$ a' D' e; x5 x; |- _/ m
36.Which of the following is not an example of a fat substitute?
/ F+ o, V  d. P" ?4 `' I* U下列哪项不是脂肪替代品的一个例子1 J8 m* Z  S. J6 f% A
A:Acesulfame K  安赛蜜K表; f' H6 d9 P2 X2 L( D

+ k5 {& f1 s3 ]+ A8 b37.Health Canada requires that a product labelled "fat free" contain:8 @/ j4 u# y4 W- [: v+ ]
加拿大卫生部要求的产品标有“不含脂肪“包括:) S- }" d: A  g  d. T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 ~3 O6 ~1 ^! l3 C, v3 l7 V! I
8 a! Z4 w2 y* q38.Which of the following is not a problem associated with converting recipes?8 F" _. v9 l8 x; B5 ^; }
下列哪项是不相关联的转换配方问题?( }# E/ J7 I+ n+ [% s
A:Unit cost 单位成本
, U% ]- ]7 |4 U8 x- E3 I+ I5 M! b
; R3 E5 l& d& Q5 _0 u39.The condition or cost of an item as it is purchased from the supplier is called:
1 P8 v2 U  y/ \' {从供应商采购的物品的品质或成本叫什么) T9 d+ h% W' L& |, B3 I
A:As-purchased cost 购买的费用
% ?* m8 X$ f6 n7 [( H4 P& U" {' I5 b) a; w5 t; C6 Y
40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 m* r; ?! P% O1 y' ?- o; i8 G在新货到来之前用于日常所求的必要库存量叫什么" D* G$ F$ x& Q6 w0 G, N
A:Parstock 基本日常最低库存
2 ~4 z! N# l8 Y( V$ ]4 E& g( ]# Y! \) ?
41.Which of the following abbreviations is used to describe the proper rotation of stock?4 _  ^2 L5 \/ l* L% `  E$ w+ \
下面那个缩写是用来表明正常库存流程?
0 l$ R' p- P5 r' NA:FIFO=FIRST IN FIRST OUT 先进先出
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7 |4 G1 I. J0 r/ m  `42.Which of the following knives is used to turn vegetables?
# T7 O$ t8 b: _/ c7 ]下面的那把刀是用来打开蔬菜吗?
0 I/ H5 [' P7 w6 }7 z, gA:Bird's beak knife   鸟嘴刀
+ T. c# T1 S' I% i; Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?3 R. n1 t3 J, O, L
即时读温度计最好用于那方面?! [: p3 Z5 o5 e2 ^/ z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% p  F8 u6 F8 {- n1 Q- M0 M7 s% Y7 r$ _, C% i  W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ h+ m# E! g# q: B下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 B9 Z, y, x/ S; r! G6 cA:Cast iron 铸铁
. x) ^! l7 O" H( ]0 o& d" Q3 B* P  s! k8 I0 ^' k$ p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! Z; U& S4 t# p2 h! V, `& ^
哪件装备下面有一个可移动的碗和一个S形叶片?
) t% S. O1 V9 J* V& QA:Food processor 食品加工机& K  a4 O3 }( c4 A; S& Y7 k
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?- Y/ A7 B1 N/ S2 R# x
下列哪项不是用刀的安全规则?6 ~/ Y, a0 u+ T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 h7 J6 Z5 p, m5 r
7 t0 v8 {! e. l  r) Y$ m% x$ F' N
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' H% K0 g! J* y' G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: _, l( r5 E+ p3 ?2 U! p9 k2 n
A:RondellES
' H) T+ e) t' G% whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
: {: r4 B+ M$ J3 ?5 u5 B% Y下列哪项是切成小方块用于汤的装饰?
: h3 j" R+ ?, P$ dA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* S; y8 @3 y8 q1 B8 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& N4 S) T6 l8 Q1 y
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!!——2 x% p: ~% D- e& ~5 T
A:Gaufrette 0 j5 {% j, l9 y9 f0 N) q4 D8 |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ u& @6 p6 Z6 t' p8 Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) I- T7 |$ ^1 C$ b; k$ wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* N3 O) y0 N" h0 Y2 b! T4 U
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)3 t4 g; u3 L) K, }+ \* g
A:Cilantro 胡荽叶 香菜( C8 L+ t: m" j, c4 P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 _; E. G0 O) D
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60.Allspice is made from:
: M# t, I; ~' O5 o3 m% L 多香果,  多香果香料是什么
4 V! z3 G+ [9 N" k9 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 o. H9 b$ y& H% v  n$ g; HA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?" N8 S+ F* m& P+ c+ e6 W. C
下列哪些是用来做香包德épices?
) N5 i3 B# F, _' @* Yhttp://www.sachetcatering.com/
! `$ L6 j! g) d2 HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 _$ f) j2 {: y

0 K1 H% b$ F0 \62.Which of the following condiments are not soy based?, y: e9 x3 X  ~2 M$ ~* ?, E
下列哪项不是酱油调味品的?
6 J3 d: Z. u  a, YA:Wasabi 日本辣根6 d% R: l9 W/ q' Z
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" S9 \* n. ~2 o+ `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:7 q0 B8 G* Z7 ?) f& J. j" \& z
A:Pasteurization  巴氏杀菌" x0 ]. K7 s$ r0 F
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64.Which of the following steps is not the correct procedure for whipping egg whites?
% w( o& I9 w$ u6 ]下列哪个步骤是不是正确的蛋清搅打程序?/ j5 `4 m2 }9 o& o; r/ r' r( w
A:Allow to rest before use. 允许休息后方可使用。
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0 ^% b; e$ k( q6 d& i. m65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 R' D. a. j1 z2 lA:56g and 63g 56克和63克) k) E6 R2 P: T, @* P
# x" J" t% z" z( x
66.Evaporated milk is a concentrated milk that is produced by removing8 {) N) Y4 S$ _
炼乳是一种浓缩牛奶 是去除什么做的8 g( i& }5 u; j) I6 u. ?: h7 x- k
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:
' W( z6 d6 Y' y8 G4 D* s一种烹饪方法,通过转移液体或气体是:# h0 |2 P# s+ o- x& d
A:Convection 对流+ {; d& i+ k% e; W- h" {
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68.The cooking of starches is known as  烹调的淀粉被称为
! j7 c# R  |4 H  zA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
  y3 n, q8 F) C# iA:Braising 烤' w8 z3 r. x: ^4 U1 ~' }3 x

. y2 S- `4 I4 B. C( Q70.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 ~* B' s/ e% i, s1 k. I
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
3 f+ b9 F9 A/ w: l' VA:Fumet 原汁
6 ]2 t) ~$ ~% B# m. l! d! l6 C
6 k, P2 ?2 u1 D1 `$ ?3 q9 n72.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$ y+ A( N; v# b# H# C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, S: s* Z7 ~' p8 i1 i9 P
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73.Which of the following is a principle not used in stock making?
1 i5 b1 G2 O) v% K6 z% B2 U/ W# m下列哪一项不是用于制造高汤(低汤)的原则?$ t: {: o0 W' f6 M2 @0 n
A:Start the stock in hot water.开始在热水中操作
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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# w7 F: w) E6 j& d
A:Remouillage 法语熬汤0 ~3 x1 n# U4 \' S/ I2 A6 Q
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