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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。9 t$ K( ?7 {- H

8 R$ Q  R* T4 F1 ?/ m; W. b5 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。
+ ]4 d! o0 d) Z' H2 i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
2 t' |: Y, h3 e3 Y* C7 z1.Which of the following methods should be used to determine doneness in a New York steak?, F& y' r+ ~9 E
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)) z8 Z2 T+ i4 B9 p; w9 h
A: pressure touch. 压力触摸8 U) p3 u5 C( O; K9 N( u# o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" q8 V/ R: v; V( e8 \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" ^( x+ W/ Z" x! X
A: acid  食用酸. P5 k" R4 b& c1 A6 B' d5 A
3.Vegetables are major sources of which of the following nutrients?8 Y5 E" f3 N2 j& {- \7 Y
蔬菜中包含的主要营养有哪些
4 ?  H" K5 Y9 h; x, UA:vitamins and minerals. 维生素和矿物质。
! W' o4 @" V3 s$ I2 M( c! s% P4.Cauliflower is commonly served with7 _; O: u% O0 d2 [4 Z& Q$ P
花椰菜(菜花)最常见和那种酱汁搭配
2 V" j( F6 T4 X( J( L% vA:Mornay sauce. 奶油蛋黄沙司2 d6 W. l4 [; n5 S
5.Which combinations of products are found in pie dough?4 \. h  N, S: }/ e  s8 j
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" o  ^  X  C2 I; vA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! h" O  p% A6 |. B6The French term for mussels is 法国语青口(海红)叫什么5 l* d3 X1 ~5 r6 `' |
A:moules.法语青口,海红
8 J- K$ @0 W6 ~, b3 ~7 q8 G& }7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% F% S3 P/ q- F8 |0 D
A:faintly fishy. 稍微有点似鱼味- z6 [5 J; _, ?: L
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 }/ k$ Y6 L9 r% u: I
A:2 days. 2天6 g( y( U+ _* U* U  }2 {
9.What are the principle ingredients in ratatouille?
9 z4 [1 a# ?8 g炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" m! w- `: p4 {  J( OA:Zucchini, eggplant, green peppers, onions and tomatoes
) g/ U) H6 I" e9 T5 P西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# S, D8 h+ W8 G' h  C2 c1 `10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 }( A, e) d( R! F: e
A:cook food in quantities that will be used up within 20 to 30 minutes." j: q) y' _6 @6 T
大批量烹煮食物要在20到30分钟内
) u, x  A7 t# g; m; g11.What person has the authority to issue a Health Permit?3 ]: ^7 c3 E, f! [
谁有资格颁发健康证(卫生证)。
" {5 F  }3 ]* ^* IA:Medical Health Officer.' k' x, O; v; M  J: o
医疗卫生官员。
' s; _) k# L- \3 B12.For what period of time is the health permit valid?
4 C( A( y4 E6 Y. V$ w! X' F9 M8 s健康证的有效时间是多久?
' j  Q0 l7 M. P/ ~4 y' hA:12 months.12个月
5 n# r8 J# w( M% ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  R, {0 I7 n1 }+ c在食物和饮料准备区,通风系统换气的标准时什么
3 f# G7 `, C! S' D1 o) ]A:08 times each hour. 每小时8次3 K' _0 |1 v% w
14。The minimum temperature for manual dishwashing in the wash sink is
8 u5 |4 }$ P$ }- n3 |手工洗碗,洗碗池的水温最低多少度?
7 X5 [( c7 ]' m, o+ c, m# O! hA:110 degrees F (43 degrees C). 43度' J- }2 ~" d/ ^5 Y; S  N0 Q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 @5 _) V" `* {2 i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 ?" L5 h( ^( iA:180 degrees F (82 degrees C).  82度
3 O# I9 i) R/ Z2 ~) C4 T16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( V4 g- s4 V4 {5 D; a1 @( n- J- c. h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ a$ t% X5 d, K' h  n! Q& SA:en papillote.  法语自己理解# z9 w" X! J& {2 M5 I2 X, h% ?
17。Wing or Club is considered a" I; e8 B0 V: x: n$ {( y
翼和CLUB 被看做是一种...
2 A1 G/ e" x2 C! X' SA:Bone- In Cut     带骨切9 G' @0 `/ P; q- V; f. C% P3 i: ^7 b
18。New York is considered a   纽约牛扒被看做是一种
3 B* j) l1 [/ v* ]- xA:Boneless Cut     无骨切
8 [" E  I. P3 y19.In general, a court bouillon for freshwater fish will contain0 c# P. P6 c' z* R  z7 _
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 I( E5 n$ m  W0 w1 _  lA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. t5 ~4 ?0 Y0 R* L  K. w
和做海水鱼同样数量的调味料和香料
5 J+ o6 |- Y+ H' [+ a, n20.Anise is very similar in flavor and appearance to
2 T6 [" \. i7 _$ S八角和下面的那种原料有相同的味道; {. S. E- a+ ~! |+ s$ P
A:fennel  茴香: Q, d( |! |4 h" P( i* ^
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) [# t1 i- E- ~* h下面那种原料更像大葱且有平面的叶子$ x: f% R' l. W. {
A LEEKS  似蒜葱 (这边人叫京葱)
6 E. F" P5 H* W. u9 s& t22.Which of the following cutting shapes refers to a small dice, w( Q& p2 S# P7 e" V1 _
下面那种刀切形状指的是很小的粒(末)* B, G7 O8 M- E2 q' Q
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. z' e: }( {: g
23.Oil is added to the water for boiling pasta in order to0 e, }, U; @9 v7 X
向煮沸的pasta (意大利空心粉 )中加油是为了
' R! l2 e+ t0 x9 d1 CA:prevent the pasta from sticking and to minimize foaming action.3 k; z- n7 C/ k
防止面条黏合并降低发泡。
/ C" I/ a7 i# N" k3 d/ e0 j24.Which pasta dish features pine nuts and basil?0 n# _7 X$ a/ m8 Y* y$ {: d
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- L, u) V* T( a! OA:Pesto.一种绿色的意大利面酱
0 Z7 |+ B7 X# k" A* t8 Yhttp://www.tianya.cn/techforum/content/96/563836.shtml
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1 L! F5 _/ g+ O5 l25.Which of the following is a spring vegetable similar to spinach?1 p2 S- j5 c3 @: ]+ s9 P
下列哪项是一个春天的蔬菜类似于菠菜?' s$ H  p6 y5 w* @
A:Sorrel. 酢浆草。! w1 r: B1 `4 m
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 {: Z  e2 {9 e. t哪位厨师最早带来高水准浮夸的美食
/ n4 v$ t. ~' qAAntonin Carême 人名 安东尼·卡罗美
5 D1 v8 s. v9 [: ]
/ k( X: ^" W' \+ V+ T2 k- d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ w, F8 W& q9 y1 n; _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! |+ E  q; u1 ~' ]% ~* ]0 U
A:Cast-iron stoves         壁炉
9 x) C, H! t0 q) s' H, K0 m- Chttp://www.usstove.com/products.php?id=6
6 F7 N1 F' Q) y  N* c# j8 s+ d1 f7 U, ?$ Q! v$ J8 b1 o
28.The French term used to describe the roundsman, or swing cook, is:3 z) W( u& z3 R$ T6 K. u; P- ]; Q
法国术语,用来描述roundsman,或摇摆厨师是:% h% s% `8 j$ a4 {6 v+ j8 C
A:Tournant   图尔南6 Z0 H6 ?' L5 K+ ^1 H
, [: d; _& X2 v5 a7 [
29.Another term for the wine steward is:
1 f. X3 Y! t" U' `1 q  C! O; v葡萄酒侍酒师的另一个术语是:; v  X# C' p5 U# y" h/ {/ F: ~
A: Sommelier 侍酒师
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1 D0 C8 T: a: K& q4 |7 O8 |30.Molds, yeasts and fungi are examples of a:
& p2 N/ ~3 k3 L$ r$ {2 b霉菌,酵母菌和真菌是一个神马例子
) h1 p9 V- Y' ~  y7 Y- bA:Biological hazard 生物危害
0 V7 K" Y& `8 p% P$ `5 P$ F% @7 D% j8 o2 [, {* B; ]* u
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' x9 d4 h- p' ?根据加拿大食品检验局,食品的危险温度区在多少之间:
8 \4 q4 b9 F, l! ~A:40° and 140°F (4–60°C)     4-60度
) E8 m& U* c6 `
5 x+ x( {' l' x5 O& w) S: b32.All bacteria need the following for survival:" X  p: V+ s  P+ K
所有细菌生存需要以下哪些内容:
- e8 Q% i5 _3 z+ hA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 }6 k  k0 c. V) W

) m  c) B2 S- g' i3 N6 d+ r; u# y- h33.Which of the following correctly represent critical control points in a HACCP system?
$ s2 U# T& V$ m! I" }( l以下哪项正确表示了HACCP体系的关键控制点?
7 Y( k. z8 ^) G7 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 D) ]6 `7 Q  \/ d1 q' [0 B6 }- F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 r! H/ i3 O7 w- }* t/ V3 ~5 b# l5 d$ }
34.Which of the following is not an example of a carbohydrate?+ ]7 r. Q/ n) V( H% w2 o
下列哪一个不是碳水化合物的例子?2 s. g: b# U8 \' q
A:Essential nutrients 必需的营养物质$ \% m$ |: @1 G* p2 }2 b+ v: [
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35.The process by which a liquid fat is made solid is called:
/ o; b7 h, m( K; d1 A, U! @% r液体脂肪做成固体这个过程叫什么
# O0 ?& _7 n% f! F! F) k% ~# ?A:Hydrogenation  氢化' z$ J/ I# U/ O; a9 V  n5 o7 d. P
1 T0 O7 h3 a$ `, b5 N! Q
36.Which of the following is not an example of a fat substitute?
$ |1 s7 X/ m4 Q: F# ?下列哪项不是脂肪替代品的一个例子
' ~4 t0 U  d8 a* m. T3 QA:Acesulfame K  安赛蜜K表
; f# j( q& W6 N6 I, Z: W7 P( l' a8 l) J! Y
37.Health Canada requires that a product labelled "fat free" contain:" W, Z4 N% k0 `% C; Q+ u) L
加拿大卫生部要求的产品标有“不含脂肪“包括:
' H5 \0 n: _! j7 fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. ^" x, p2 ?" W5 k- s
: T/ W# D. ]- |: P) w
38.Which of the following is not a problem associated with converting recipes?
# I) x% ~# E; r, [* E下列哪项是不相关联的转换配方问题?
) }) `' D7 |& c9 e" jA:Unit cost 单位成本  x/ b- D& X# e+ B, p( ~6 T4 E9 U

) A6 S/ L8 N; p% k39.The condition or cost of an item as it is purchased from the supplier is called:
3 V0 y5 d) h4 G8 S从供应商采购的物品的品质或成本叫什么' e* u" c- E7 ~, @5 q' v" J  ^
A:As-purchased cost 购买的费用0 V- k3 Y$ Q/ z) F, o. a* h
' H7 A2 d- f6 o8 d. G$ l1 P
40.The amount of stock necessary to cover operating needs between deliveries is known as:' t2 \) K+ J+ G; `8 q' j
在新货到来之前用于日常所求的必要库存量叫什么
4 T- L9 Y- f$ {; P; ~. e1 G6 yA:Parstock 基本日常最低库存* @$ K/ L+ y- F) m* g1 ^" s

  K* |. b$ G9 |  U41.Which of the following abbreviations is used to describe the proper rotation of stock?" ~- B) k5 v+ Z8 O
下面那个缩写是用来表明正常库存流程?
2 c! L# L0 _: z1 u6 t2 N$ u9 DA:FIFO=FIRST IN FIRST OUT 先进先出2 x% L, e6 o* E% `) E
- N4 @0 g% V* }* ~1 w
42.Which of the following knives is used to turn vegetables?
. U% D6 Q; {1 f& ?: ~$ k% l下面的那把刀是用来打开蔬菜吗?, X9 G6 |* k4 k# A
A:Bird's beak knife   鸟嘴刀! U4 h+ `' e2 b2 U3 t/ U4 q5 Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 s; u6 Z" J/ W- z: G
/ d( G1 }3 S' F# ~% r  Z) u43.What is an instant-read thermometer best used for?
8 t! B% ~7 G1 @即时读温度计最好用于那方面?
# X. V4 B9 i. j; E& JA:Checking the internal temperature of a roast 检查被考物品的内部温度
; K4 G: h  K' i: x
4 d" l$ W2 o. Y' ^3 _# S  t4 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 p- l1 q5 |& t/ z下列哪些金属材料受热均匀,通常用在铁板而且非常重7 b. J( C7 k* |9 G) k1 g: `2 E
A:Cast iron 铸铁
- T) [& x8 B! }8 m, f3 b. K5 D0 H: l4 M- c# |, }0 E1 P8 t7 L
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ ~: e$ Y$ O! u. ^2 G$ M5 H7 |* m哪件装备下面有一个可移动的碗和一个S形叶片?
! s$ k% o2 U( J* z( S' gA:Food processor 食品加工机
" a# m' B, W) C5 d. o/ |http://www.google.com.hk/search? ... iw=1263&bih=572
/ Y  ]/ _2 w0 g/ ~# ?8 p- t# j2 [8 }6 @: `3 ~
46.Which of the following is not a rule for knife safety?" n5 H3 O3 P& E
下列哪项不是用刀的安全规则?  G" X% s5 ~2 N+ O0 L0 L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! I% d& s6 W) u  F) {
( ]7 R( \0 Q' a3 w7 `* C7 ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 z) H& M* T( j. J  \  o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 w2 T) Z- o7 D& r2 |$ NA:RondellES 6 T) Z5 n* V! ?$ x0 K2 M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! m2 Y5 ^0 ]7 x, F; C  e; ~4 L( W. |; F2 p
48.Which of the following is a diced cut used to garnish soups?
* \( E; i& Z: @下列哪项是切成小方块用于汤的装饰?) `) d) @( @$ v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 v& {; N1 L; ?7 \# B& ?1 q' M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: H/ p9 a- k4 D
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!!——( ]! u! t) ]9 r# t9 F$ d7 h9 d- Q
A:Gaufrette
! J1 |) e1 N+ tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 L* V1 R$ ?$ o" G2 D: R4 b5 P* ~2 i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- J" H8 }% W: j4 S! u7 C9 CGaufrette :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?0 K' Y$ E: l9 F5 A5 N6 d" W$ g, 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)
7 K+ d; ?% s9 X( y, kA:Cilantro 胡荽叶 香菜
5 P: x' N5 a2 v# ~3 a  l! Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ R/ }: l) `3 M0 a! U  f/ y4 j( T" K8 B5 V6 o4 n" T
60.Allspice is made from:. Q, \( g3 G& d6 C
多香果,  多香果香料是什么, P6 j6 a9 {8 u# f+ L- i( N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ m0 L4 y0 w& s0 {# ]/ H
A:A dried berry 干浆果  ]7 S5 v/ k% Y. y) J, `9 r" ^

9 z0 k2 a% m3 s( v8 V2 R: n. Y61.Which of the following are used to make a sachet d'épices?
* w" R. {1 ]+ v: H/ j下列哪些是用来做香包德épices?; z) V0 L( |! q4 R! ^
http://www.sachetcatering.com/
& q8 ~6 c0 m* qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ L# Z, g4 ^* a1 @; C
) N+ i7 E8 ~) @6 X3 p8 V6 e0 F62.Which of the following condiments are not soy based?
, ]- m' q5 f+ v. [; t) j) u下列哪项不是酱油调味品的?0 z3 O, j4 Q3 z6 W4 J" J6 R0 y) F! G2 y
A:Wasabi 日本辣根# ~+ X- f/ f  Y$ R; P/ g9 {2 J

7 [7 s$ S* J% {: G3 k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) P7 M( G* N/ C& I8 g; u3 ]1 R
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:
6 x+ h5 ]1 p- Y8 r0 d1 uA:Pasteurization  巴氏杀菌0 t5 b3 @( y: N* a8 W: M0 P

* \1 Q2 }  w9 O64.Which of the following steps is not the correct procedure for whipping egg whites?$ `* }! D5 [# B" p
下列哪个步骤是不是正确的蛋清搅打程序?
- Q4 t- T0 F0 _' t2 d4 H, J+ {A:Allow to rest before use. 允许休息后方可使用。6 e/ ?- _# ]/ Y, R: m6 C& d8 Z( l- q# J! L
6 B( w' C! n/ o+ Y3 F7 U& w7 C
65.The weight of a large egg is between:一个大鸡蛋重量介于:
! c5 _' s& Z4 o1 c2 [% Q4 BA:56g and 63g 56克和63克
# W6 M* y) C) E# ]! E/ ^) \- h: V: O
66.Evaporated milk is a concentrated milk that is produced by removing
$ y0 B) G' L# f- s5 R9 ~  y炼乳是一种浓缩牛奶 是去除什么做的
' z# u. A. N$ |& {A:60% of the water 60%的水8 l/ n8 i7 c' A' b9 s
) `, ~& h( L" s3 a
67.A method of cooking that transfers heat through a liquid or gas is:( J% Z0 @0 w' q; o3 X2 t
一种烹饪方法,通过转移液体或气体是:# k4 a! I; a% n+ ^. K
A:Convection 对流
+ d$ J  H- J9 o4 a0 j* S( c4 W# H& I" g& X7 }6 f3 L3 t/ g, e
68.The cooking of starches is known as  烹调的淀粉被称为
4 N; |& `6 x2 T# _- L* qA:Gelatinization 糊化+ j( m/ @9 e' R) ?4 y
# _# l2 B4 f7 N0 b. N3 M0 u2 f
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& f3 u8 O+ V" u' T$ W- J) s( iA:Braising 烤
5 n" M( S$ n2 z# S
3 D' R! r4 u0 f( K2 u! ^- j70.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:
$ B7 B) W/ y! ^, SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 M) k8 g: \& ^' l: J9 t2 J
4 A6 `( [5 V0 w  e71.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
/ ^0 d1 p# q# ~$ N- a: mA:Fumet 原汁
( X; D% R$ T) R# f; B' O* f/ T9 @; Q4 |6 H" s/ b
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6 |$ {' o. s4 ?# d: E9 l7 w( u/ U
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 J' j1 i8 R  V

1 v; Q: Y5 e$ L. V: W' e/ V73.Which of the following is a principle not used in stock making?2 ]; S0 F9 s) k. D# N- H
下列哪一项不是用于制造高汤(低汤)的原则?  T- Y) g3 B9 f2 C
A:Start the stock in hot water.开始在热水中操作5 l) L8 \+ c; I& `2 l7 \  O+ W. p0 `

  D- h2 x6 _& j6 Z4 ~9 P9 ]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5 ]4 @% h1 k* P; e
A:Remouillage 法语熬汤! I! b1 H* Z. }2 Z
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