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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。
* k; A# [- F, b; a1 |# X7 o. ?  }* X' a( C% C8 o! @' c+ i+ ?
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。- {( D: i/ l& [8 a' _+ O1 L
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
% z& h+ v( A  n! A1 b1.Which of the following methods should be used to determine doneness in a New York steak?, p, @$ C2 d: W% k% f
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)
* u/ j( Z, w7 m( G' a/ H2 O. F' _A: pressure touch. 压力触摸5 g$ Y/ C7 `* H# {
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; f5 Y" B! ~4 d  E# I2 B& m
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* D( T! v  w! B/ q1 {
A: acid  食用酸/ u7 u) G# r: R5 q. Q! B
3.Vegetables are major sources of which of the following nutrients?4 ]" ^1 M0 D( i9 W6 ~) l) m5 w
蔬菜中包含的主要营养有哪些5 h7 M, w9 E# O" i
A:vitamins and minerals. 维生素和矿物质。, e( `. a6 v  J& T9 u
4.Cauliflower is commonly served with- H- q, W; k/ [) x. J# L' g+ P
花椰菜(菜花)最常见和那种酱汁搭配0 G  }, Y2 z; t: b5 ]! ~2 i# g, u* e
A:Mornay sauce. 奶油蛋黄沙司
0 ?4 x1 O/ }7 S5 Z8 `  w5.Which combinations of products are found in pie dough?/ ~# z! l% y; M4 a
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; K* l. T% |' k& j. n' \' F7 c# ?5 L6 VA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& `' ?# d  d3 o* X5 P5 i6The French term for mussels is 法国语青口(海红)叫什么- t1 ~+ d) R" M9 ?' [: c& t
A:moules.法语青口,海红
6 M: z4 ^+ d; O5 n0 M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 H! _+ a6 `* o9 P. O% RA:faintly fishy. 稍微有点似鱼味
5 c9 f2 k% z. _. v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) ]( ]9 f! n7 N( O; V+ R& gA:2 days. 2天6 j  V2 h- w9 C: z, M2 o2 h) N) n% ?
9.What are the principle ingredients in ratatouille? & D  n' j. V$ Y+ N" F
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 a- K* E/ G0 ~9 S0 s" X* s
A:Zucchini, eggplant, green peppers, onions and tomatoes: t4 A1 H1 ]4 j* A
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# w' v. [) M+ f- C10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- S$ T. u2 f6 [( D! E4 G7 |
A:cook food in quantities that will be used up within 20 to 30 minutes.; `% x. l3 q9 a, D$ T! R" c: \" Y
大批量烹煮食物要在20到30分钟内
4 d! a8 S& A# L- f) z- d0 y11.What person has the authority to issue a Health Permit?" q4 `* T% L: x" \1 c
谁有资格颁发健康证(卫生证)。
7 d4 d! u! C/ H' oA:Medical Health Officer.1 B  a$ J8 d8 l8 ?$ y  k
医疗卫生官员。
4 X. Q! k  V" O2 x4 F. q12.For what period of time is the health permit valid?
( z" |0 S  D2 F4 x2 }健康证的有效时间是多久?
* s, E& c. V! F  _" h7 ~1 B' LA:12 months.12个月
+ o$ x  z) t, g* M' b13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 W9 f8 B% _6 W' E  [8 F0 ?$ z在食物和饮料准备区,通风系统换气的标准时什么
# l$ D$ I8 [5 }0 d6 k: I! g& Y. NA:08 times each hour. 每小时8次% |/ H; V1 S3 {- ^% X! w
14。The minimum temperature for manual dishwashing in the wash sink is& L5 `7 ], s7 c3 z1 K! R! |
手工洗碗,洗碗池的水温最低多少度?, ~. D& s0 c! a" o" R( R, u
A:110 degrees F (43 degrees C). 43度% z# A% d0 L% `/ {$ p" v
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) `& }/ J! ~- e8 |  C* Z# _0 B用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 R3 W5 `' @: N" x: q; CA:180 degrees F (82 degrees C).  82度
) s3 W8 Z. [. K; W3 o+ z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ Q% E4 u4 l8 E+ D! p" V1 @用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  b' F0 l; W# s/ O. G. z" eA:en papillote.  法语自己理解
% `5 S* z$ r1 r4 B0 \" M( ]$ I17。Wing or Club is considered a
5 g" x: e( C, l( h翼和CLUB 被看做是一种...2 C5 i1 a! O3 w7 ]. u2 L! H! V1 g
A:Bone- In Cut     带骨切
2 Z) @5 f: e3 l7 r6 Q18。New York is considered a   纽约牛扒被看做是一种
4 J" |8 H: C+ i, X  S" S& gA:Boneless Cut     无骨切0 I( s) h0 G$ ~6 ~
19.In general, a court bouillon for freshwater fish will contain
1 v+ c/ h. @- h% N$ q" 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5 y  d) O9 s3 F) L$ u8 o
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( t; O# [  L0 x  v- B& p( Z, Z+ n和做海水鱼同样数量的调味料和香料
+ X  b0 v! i/ \+ V/ t20.Anise is very similar in flavor and appearance to3 P$ I4 [, V( `; N* }6 t' W1 E# r% ?1 D
八角和下面的那种原料有相同的味道- R( ~- S1 f, t0 H, b  I
A:fennel  茴香5 P: {+ o0 [) a- t) W( L* v) z$ I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves1 G- V0 ^- H  V$ W0 B
下面那种原料更像大葱且有平面的叶子5 k6 `/ ?. l0 J  D! q7 u8 y  ~5 K
A LEEKS  似蒜葱 (这边人叫京葱)
* p, w& Z! S7 t2 j1 n. Y$ X0 s22.Which of the following cutting shapes refers to a small dice
% T& U+ U/ g! p下面那种刀切形状指的是很小的粒(末)
2 J- E: d5 t! ^. FA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  Z2 J- J- E5 O: j  _23.Oil is added to the water for boiling pasta in order to6 x9 P$ i: C+ w9 l" i4 {
向煮沸的pasta (意大利空心粉 )中加油是为了
  {# M- q" C9 k! W5 mA:prevent the pasta from sticking and to minimize foaming action.
3 S: I) P, l( O9 ?/ ?" N防止面条黏合并降低发泡。* A; }4 n% k: C
24.Which pasta dish features pine nuts and basil?
( s" K% V* ]) {: R0 L7 o7 e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  t" {3 ?$ F8 _' W0 ]9 C9 dA:Pesto.一种绿色的意大利面酱 % Y: s/ B" x+ E, z' w' ?
http://www.tianya.cn/techforum/content/96/563836.shtml
8 l( ~4 K1 t  X6 f
( [/ ]: X- e- X1 W25.Which of the following is a spring vegetable similar to spinach?
* ]+ u5 c4 ~4 i+ }9 L下列哪项是一个春天的蔬菜类似于菠菜?
) Q& ^; T7 _) G8 W- bA:Sorrel. 酢浆草。" X/ O! C' a  s& o) m& x7 e% V" w
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:8 Q. N9 G; p" _4 i% F/ V. F* H
哪位厨师最早带来高水准浮夸的美食8 g( K, \# \) S/ u. {5 `; }. N
AAntonin Carême 人名 安东尼·卡罗美
1 \. {0 G0 }6 y3 U3 q
& |  ]+ L7 x4 C: p2 H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ `) W) e. e4 ]) |! X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. q! @# x9 V# V* ]A:Cast-iron stoves         壁炉
, {4 t  |3 ?: _. Jhttp://www.usstove.com/products.php?id=6' L7 S0 q; X1 N" E0 C
5 J: _, ?; p: S3 U% A, L4 {/ S
28.The French term used to describe the roundsman, or swing cook, is:: a. ?' W/ A* N8 e
法国术语,用来描述roundsman,或摇摆厨师是:
3 E5 h3 w3 `2 sA:Tournant   图尔南
- n0 t4 K7 G3 z, A
) s& F( e2 F8 e  P29.Another term for the wine steward is:
4 t9 P/ s  A: J2 A" w1 z葡萄酒侍酒师的另一个术语是:3 X  p" L: F# m+ o( o: w( y
A: Sommelier 侍酒师( t& O4 c5 f, U' M% F* T+ Q$ P# ^
4 }7 m3 A) E0 ~3 h8 w3 T" Y" G/ P
30.Molds, yeasts and fungi are examples of a:
+ Q1 Z0 ]9 Z, M0 Q% g霉菌,酵母菌和真菌是一个神马例子
/ I, N/ y( A! z  D6 QA:Biological hazard 生物危害% Z- K2 S! q: o  f; k/ R# z
( l% r# t% ~# e7 k+ ]
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 ^  e( [4 U; I" g4 V& A8 R根据加拿大食品检验局,食品的危险温度区在多少之间:' f% n! a) {4 j
A:40° and 140°F (4–60°C)     4-60度$ e) ?3 n" k5 B! X

& [: a' c% o" q& P8 M. A32.All bacteria need the following for survival:
8 o; N2 k2 |; y; A& O1 I% P所有细菌生存需要以下哪些内容:
! t! b' ^0 ^: FA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ d, j/ }) z/ G+ E. K- f
4 e9 M! W" A) K- m  b5 {1 x8 {  D33.Which of the following correctly represent critical control points in a HACCP system?
1 n; F" S% H. o& [  i" k以下哪项正确表示了HACCP体系的关键控制点?3 F, J! I1 S% V% I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % o5 g/ F/ E7 Y5 N- t' y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# D7 Z) R) Y, \3 D
- T' g" x8 @  M6 {6 Z% y
34.Which of the following is not an example of a carbohydrate?
: e6 K( ?4 k# y) K( R下列哪一个不是碳水化合物的例子?
; g( G+ ^' ~8 r3 w# C! nA:Essential nutrients 必需的营养物质- _! D8 ~3 ~8 ]+ w0 v* }  H+ e4 ~; S
! X8 t. Y3 Y! ?( d
35.The process by which a liquid fat is made solid is called:
! B# S5 u, ]7 s/ y! a6 ]) r液体脂肪做成固体这个过程叫什么' r0 ^7 y% t" Y% V! v
A:Hydrogenation  氢化
+ r( ]2 s) f$ d* Z& {3 {7 ?: a5 Q) E; Q% M4 A# F* ^6 Q/ d
36.Which of the following is not an example of a fat substitute?1 z! F% S) f7 C/ C; j
下列哪项不是脂肪替代品的一个例子
+ ~: _+ L* E1 F; C4 ?A:Acesulfame K  安赛蜜K表
, x/ Y0 \9 Y2 k  `
. y. M6 g; |. ~37.Health Canada requires that a product labelled "fat free" contain:% e, `: g2 `9 r. B) V, S, T
加拿大卫生部要求的产品标有“不含脂肪“包括:7 B! T& x! J6 [5 Z8 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, H( n+ ?3 r! R6 B2 }7 o

. Y# O! n  ]9 }) @2 b38.Which of the following is not a problem associated with converting recipes?1 b0 S" c( ~: j8 q, v9 I
下列哪项是不相关联的转换配方问题?
: @) L% a6 p/ k7 {5 kA:Unit cost 单位成本7 M' n: [1 S) Y0 x

% T' b& K0 s1 z1 z& ]$ J3 C39.The condition or cost of an item as it is purchased from the supplier is called:% B% y9 H: `8 \
从供应商采购的物品的品质或成本叫什么5 J# I8 L4 Y7 [3 v4 N7 ?% J
A:As-purchased cost 购买的费用
* ^% C8 Q3 G# D6 K3 O5 Z! p1 C1 ]/ J' X+ n8 Q, A$ b
40.The amount of stock necessary to cover operating needs between deliveries is known as:% a4 M! n+ O2 Y+ S3 C3 V
在新货到来之前用于日常所求的必要库存量叫什么
3 S4 Q7 g+ `0 T/ N) VA:Parstock 基本日常最低库存
4 M! _2 }, L( o) s
1 ?. Q2 B. `; e$ ?4 r41.Which of the following abbreviations is used to describe the proper rotation of stock?( Z8 K9 D9 \$ g  Y0 a
下面那个缩写是用来表明正常库存流程?! F9 x' X; `/ Z, J+ m
A:FIFO=FIRST IN FIRST OUT 先进先出
/ [: n& @! F. ^6 X
/ o6 \& z5 h9 k4 `. q3 |42.Which of the following knives is used to turn vegetables?
  ?& I# S$ W7 W; [下面的那把刀是用来打开蔬菜吗?
7 K6 H6 N; }5 kA:Bird's beak knife   鸟嘴刀
3 t( R$ U% B& Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& R( _# I5 w, v9 u% ~0 J3 |
7 `+ F1 M/ w$ s$ P: r5 j# v$ ]43.What is an instant-read thermometer best used for?6 T6 c% e6 H1 }$ Q5 w- L6 z
即时读温度计最好用于那方面?) d1 @( x% j2 ]. ^9 T
A:Checking the internal temperature of a roast 检查被考物品的内部温度
. G8 K4 Z" L+ O0 D* V6 a# u, G# D$ M# B) |
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! _- u( `6 P' t$ n2 T下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 i- K) Q6 [2 WA:Cast iron 铸铁) e0 G: t* t( d! I- H. v
( ]$ K+ b5 o+ v, R. H6 }( s2 q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 l# G( r3 F  [" S: `! J( y哪件装备下面有一个可移动的碗和一个S形叶片?
4 X$ B& B; t0 y5 F" iA:Food processor 食品加工机" B  ?. M2 l) o
http://www.google.com.hk/search? ... iw=1263&bih=5721 G0 {* j. |: ^3 F/ b9 J- C
. _- S) ?9 H! s0 I- n7 t
46.Which of the following is not a rule for knife safety?. ^7 H: |+ u, o
下列哪项不是用刀的安全规则?
8 r4 x$ z) P" ~; T( NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' ~/ C  _. J# M, {' O# J3 ?

% g, j+ F  E9 Y9 x) \- n$ r8 p' G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ r& @  ~6 K3 f) Z6 O  c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* x+ Q$ |3 b+ M% d/ _" U! [A:RondellES
) ]1 ~7 u5 f8 C$ ~: i$ S) |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 ?6 l$ |- C3 t3 J" I0 M7 F! n4 Z, ~- T  r1 ]7 l! Z
48.Which of the following is a diced cut used to garnish soups?7 M) Q1 U+ m" s
下列哪项是切成小方块用于汤的装饰?% X* a6 ~( C; ^$ S& O# Y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ p& u, E7 V2 ~( V( P; I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 S- d( A7 n$ I& E2 V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!!——
0 G- g; T6 s0 Q' [& ?. vA:Gaufrette . d1 K) Y7 D+ ?) W' }* ~# Z$ \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 U3 k) ?' f  {; N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 V) J0 c1 s) K& F  l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  l+ d9 @7 C; F
& i/ h+ E7 ~" ^( D1 \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# R- M; a7 Y- Q; [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)
* s* g/ B5 Y5 p6 D( L) ^8 B- eA:Cilantro 胡荽叶 香菜
0 ]! ]9 I: e1 Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* \) `0 k) S- n
6 N8 v8 W9 `/ C; X
60.Allspice is made from:: g" u3 i! v6 ]' g
多香果,  多香果香料是什么
/ |8 O/ |. @( Q7 g7 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% j/ `0 b; u# w2 w" ^' A* v6 A; _' F$ kA:A dried berry 干浆果+ k  k$ D; w( {5 P6 z2 E# W
; x1 K" Z9 r6 S/ u
61.Which of the following are used to make a sachet d'épices?
4 }8 A( M: b7 ], b- b下列哪些是用来做香包德épices?
- y$ D% [5 j4 d+ W1 M# [http://www.sachetcatering.com/
5 U$ m# J, ~$ F& F& qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ C) ]) q5 e' r) {- J/ N* L. [  u$ k8 H6 f/ g! R/ {
62.Which of the following condiments are not soy based?
5 U) j2 e' G8 c下列哪项不是酱油调味品的?9 D* W5 C; I1 E8 ^
A:Wasabi 日本辣根4 ]% |  E9 I! e$ r" T5 K
3 \7 p- {; ]/ A
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ [4 P. o6 ~( d2 }* B! u4 t/ T0 P
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:. K) `. p- v+ u* ~- B. M0 [1 {( X
A:Pasteurization  巴氏杀菌- i- n* \! Y$ L/ G7 K- ?
; d1 ~  C) K) u" H1 B. J
64.Which of the following steps is not the correct procedure for whipping egg whites?, _- U3 }- H7 z- i
下列哪个步骤是不是正确的蛋清搅打程序?
. B; ~4 t1 C6 z5 h" iA:Allow to rest before use. 允许休息后方可使用。% i- P: ]4 Y1 a4 \8 v/ s- A: Q
8 I" D- k; S% E
65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 _9 m' f+ [/ H8 `+ {: [: h& S2 MA:56g and 63g 56克和63克' O+ z) q- W; H$ U: d5 ?5 x

3 b/ U  ^9 l1 K$ g6 v66.Evaporated milk is a concentrated milk that is produced by removing
- p& V- D; a, F/ M' }3 O炼乳是一种浓缩牛奶 是去除什么做的
  h6 g6 e) W# }! O% F8 c4 ]A:60% of the water 60%的水7 x) _; U, u8 P) W2 \! v

$ g- e9 f# g6 S) j* n67.A method of cooking that transfers heat through a liquid or gas is:
( l% G6 t+ Y* X' I+ N' ?一种烹饪方法,通过转移液体或气体是:* X3 k* F! c$ m
A:Convection 对流3 R9 `) y) C& S* y9 `" E
6 T# b$ A: Z; E  n
68.The cooking of starches is known as  烹调的淀粉被称为
" Z- A. v0 T5 g+ X6 wA:Gelatinization 糊化
% }" A! o0 z" u& t$ [) R  D0 q4 S' A
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 L/ k4 ?- @' x6 O
A:Braising 烤# N: M/ {; u0 I

9 @5 s) s1 a( Y% ]) J3 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:
  b" o! a; E' q2 i+ FA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
, r( l4 Q1 ?2 {; [* n- |( o. g7 w9 J( B
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1 @' b9 X" I# E# d7 u2 K
A:Fumet 原汁
/ ~) U2 M7 B+ y' \/ Y1 \; G7 z% m2 \8 P; K4 Q7 g9 f6 A
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
2 [7 R9 Q* L) Y. Y/ RA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* f+ ^. I# R3 h  B. k

" L1 \' g3 K5 [( f% s5 U* ^& V73.Which of the following is a principle not used in stock making?/ W4 r4 d4 u! ]$ `# w
下列哪一项不是用于制造高汤(低汤)的原则?" a# P, E. \9 g4 @. H% |8 b% ^
A:Start the stock in hot water.开始在热水中操作* e$ b6 N, s) S! I. N

: P$ L! x# `  T  K74.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
  s6 k; k6 i& `  TA:Remouillage 法语熬汤$ M+ w, u1 E9 Q  A
http://www.haibao.cn/blog/post/176242.htm
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