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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。
8 L. V( K  `1 H& S8 `0 g
& @- L/ J( r- D9 l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" ^8 W  ~3 T3 g9 _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( c' S1 N5 R/ N! B$ ^2 ~2 b- ?
1.Which of the following methods should be used to determine doneness in a New York steak?" Y; @# m! w  F8 t
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)
' C& J/ }6 P  u5 `3 n' hA: pressure touch. 压力触摸( A1 E) ^: s, W3 }1 J
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 n3 x9 w; s, ^4 |7 q& ]  X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/ ^" M6 Y! J( i' }: N9 T
A: acid  食用酸! ^) Q3 |" A0 c/ }2 v& y
3.Vegetables are major sources of which of the following nutrients?$ _& E6 g( g0 F/ O8 c
蔬菜中包含的主要营养有哪些
  o& u! ]  D7 x' MA:vitamins and minerals. 维生素和矿物质。7 H6 V' V, A8 y8 o4 ^# s
4.Cauliflower is commonly served with2 H; ]9 G4 D$ [+ w
花椰菜(菜花)最常见和那种酱汁搭配
5 L. r" X( ^/ q% b- wA:Mornay sauce. 奶油蛋黄沙司
" |4 K8 n% j2 n: }+ n' r; W) p5.Which combinations of products are found in pie dough?, Z9 f7 n# ^  `
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# F( t8 P8 O+ D8 d" }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 s. T% x7 K- d3 Q  W6The French term for mussels is 法国语青口(海红)叫什么" \7 L$ p: r( t: {5 I' [7 s
A:moules.法语青口,海红, g8 L9 C- |: l, x
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 `) Q  M) f% VA:faintly fishy. 稍微有点似鱼味# @  F: J" v1 ?: }2 |
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ r, }2 B2 r5 U
A:2 days. 2天
8 `2 i1 c9 i3 {. @9.What are the principle ingredients in ratatouille? & q2 {3 g: d  U2 l4 l1 K) Q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ Z( {& }. N- Q9 r) m
A:Zucchini, eggplant, green peppers, onions and tomatoes
* d4 ^# `) i1 n# D- {3 [* w西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
- @" @9 r& O! J10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ L. q" r1 ]: U9 ?9 m
A:cook food in quantities that will be used up within 20 to 30 minutes.! [9 `- {( ~: B, h7 K( _
大批量烹煮食物要在20到30分钟内6 b5 I, {, m  V  B7 F( J
11.What person has the authority to issue a Health Permit?+ [0 S: X" R# f% v  n; r6 U; l
谁有资格颁发健康证(卫生证)。' {, o/ X# V' g+ Z) u5 _/ o
A:Medical Health Officer.' g  a6 {" p  _) F" y' X9 x
医疗卫生官员。3 d7 ^  \5 Y& S7 T8 D
12.For what period of time is the health permit valid?) J) f# x/ U+ [. Z  q: l! o* C' E
健康证的有效时间是多久?
4 w! {. L% p+ {+ a% v8 }$ GA:12 months.12个月
# n2 ^. o6 T1 z. m, N1 N5 P( D13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 J( b2 U' @. ^8 O- N( x在食物和饮料准备区,通风系统换气的标准时什么& Q5 w8 F: U6 @" v! a# L
A:08 times each hour. 每小时8次! T  J# }+ S) V% E1 W  \% z
14。The minimum temperature for manual dishwashing in the wash sink is
. g7 p2 }$ R; w手工洗碗,洗碗池的水温最低多少度?
8 E6 F# M5 J+ n# I' }A:110 degrees F (43 degrees C). 43度
; e# }8 [# H0 y, ~+ d2 n15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) @* M) L2 e& M
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 x+ t8 z, k! J0 W
A:180 degrees F (82 degrees C).  82度/ x% N4 e2 u# S  r! w& `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* a' y" h+ e$ o8 U( z& C6 x* ?  p
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)+ `. y/ V: _- }9 t5 @1 h
A:en papillote.  法语自己理解
# g% T( ?9 v; n- h17。Wing or Club is considered a* s8 |. B1 `( t- i' P4 `
翼和CLUB 被看做是一种...
& n2 R7 y6 x% }2 e/ \  BA:Bone- In Cut     带骨切
! o& ~5 W+ F2 m1 T6 A18。New York is considered a   纽约牛扒被看做是一种
& W+ |* d4 L6 K: f6 U1 D1 oA:Boneless Cut     无骨切5 A* ]. K  ^( X; Q5 G  ^+ }% q
19.In general, a court bouillon for freshwater fish will contain! {  t; l7 B+ f$ K4 u* [
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$ w$ H1 |' H: l7 h& c4 @) ]& a
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 p- C* c9 Q7 e% R) p和做海水鱼同样数量的调味料和香料
2 M, X! W6 r7 b- ^. m5 P20.Anise is very similar in flavor and appearance to- w1 t- ?0 `6 E+ U
八角和下面的那种原料有相同的味道
3 c( K" _) j0 z5 i: Z; BA:fennel  茴香
: U9 T$ W5 I) g21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( p; e$ |8 c  N% m下面那种原料更像大葱且有平面的叶子
4 W% R7 a$ f% U* kA LEEKS  似蒜葱 (这边人叫京葱)0 C1 }; `% ~; h+ Z- I; z5 q: `
22.Which of the following cutting shapes refers to a small dice& s( x. \# }  I( G5 J/ n0 F
下面那种刀切形状指的是很小的粒(末). l; A( i+ b; z  h, u  `$ B
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- Y7 R, I( [* h- G- {1 c( }
23.Oil is added to the water for boiling pasta in order to$ m0 x6 [8 k. {5 k
向煮沸的pasta (意大利空心粉 )中加油是为了
* x5 y& n5 B# @8 N/ d6 pA:prevent the pasta from sticking and to minimize foaming action.0 z) p3 m' m. p5 o9 X# w
防止面条黏合并降低发泡。
" w: e6 ~4 E8 k24.Which pasta dish features pine nuts and basil?5 P/ n* Y; a) Y* d+ G) B
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 E# e2 p: J! y. {
A:Pesto.一种绿色的意大利面酱
/ Q) n' \) M" u5 Q+ k, U- f4 Xhttp://www.tianya.cn/techforum/content/96/563836.shtml7 L0 r' `" x& J( Q& b
: ]/ \) O: u5 }3 K- ^# X% l
25.Which of the following is a spring vegetable similar to spinach?
0 T; W$ Q6 w  J, s' z+ L/ Y+ O1 f下列哪项是一个春天的蔬菜类似于菠菜?( y% G* h  Q8 h! l: X1 Y+ w6 ]( j4 c. k* ]
A:Sorrel. 酢浆草。& X6 F  c) t" s# v% a0 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:, d3 E1 ?  S/ l8 q. V
哪位厨师最早带来高水准浮夸的美食  }$ @1 g9 T- @$ R. V
AAntonin Carême 人名 安东尼·卡罗美/ [6 f% h9 I' C/ [7 T2 _6 v2 i
% p2 ^7 U/ b5 k1 {' B
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' m- [" |2 p7 E9 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' F  g' _. `( x
A:Cast-iron stoves         壁炉3 k+ @" I) m0 H7 D1 V( v4 y
http://www.usstove.com/products.php?id=66 l# i( K0 \& u* d7 ~4 N

: z7 ~6 U( S; D9 ?28.The French term used to describe the roundsman, or swing cook, is:
" s( _+ k3 O2 Y! \9 s. l法国术语,用来描述roundsman,或摇摆厨师是:- j0 x6 y, P$ K4 o) z2 M
A:Tournant   图尔南! q- N+ E0 G6 v" H

3 F+ g/ |+ K4 O- f1 J" z2 L29.Another term for the wine steward is:
1 f  T" {# S% D3 w( t! }+ D葡萄酒侍酒师的另一个术语是:
" `( `# H4 K" z9 \& ~, e2 kA: Sommelier 侍酒师9 r9 F- H5 u0 \, u7 Z) @

2 x/ n, Z% a* I8 K# c: i+ }30.Molds, yeasts and fungi are examples of a:
& q7 {9 e( Y8 I3 B  ]霉菌,酵母菌和真菌是一个神马例子" k; Y/ Q! p! k! C. k
A:Biological hazard 生物危害
6 G; i. o  {0 V6 f: i, ~
7 [, n' R0 B& [$ F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. v0 d4 A7 o& }根据加拿大食品检验局,食品的危险温度区在多少之间:
. O# z( H8 X7 G6 @4 t- ?0 BA:40° and 140°F (4–60°C)     4-60度
3 {( f+ V( |* c5 W5 Z
' o5 J4 O+ H) g! F5 s32.All bacteria need the following for survival:0 o1 ~% t" b; H
所有细菌生存需要以下哪些内容:
8 Y) ]. Q+ T0 s7 d' @/ H# G# BA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ Z, @$ ~% t1 i6 O. F1 P; x1 w' c0 B7 ]( h" z4 _
33.Which of the following correctly represent critical control points in a HACCP system?3 |+ k# B4 C# B0 I* z
以下哪项正确表示了HACCP体系的关键控制点?: {% Z8 k' \1 c' p) o) b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 V8 v# l7 l* G
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. X+ [) y7 i4 F1 E
& Y- p1 O- u: K% z- f34.Which of the following is not an example of a carbohydrate?
. ]0 K" |  Q# j  ?0 I& P% Z# p下列哪一个不是碳水化合物的例子?9 h8 k5 j* z' e8 ]
A:Essential nutrients 必需的营养物质
3 L4 o8 p' \" {9 i! G+ Y, _, t$ d/ H0 h8 \% W- y# T
35.The process by which a liquid fat is made solid is called:4 H* E. w# L; j; i0 F) N: a
液体脂肪做成固体这个过程叫什么
/ Y& Y/ m. Z2 |( y5 kA:Hydrogenation  氢化
0 {5 ]. `4 H8 n" M
: y' P5 {- t% N$ V% _. F5 U36.Which of the following is not an example of a fat substitute?
/ x; W& {' ^5 v& o9 h下列哪项不是脂肪替代品的一个例子
. J7 j- \6 K) p! G; a- qA:Acesulfame K  安赛蜜K表$ M# n+ O( W- q9 ]' r4 Z1 t" a% S

2 f; |6 Q( {3 ~! R, o  u) I( V37.Health Canada requires that a product labelled "fat free" contain:
6 S" R2 H! I( X# k. m1 k+ f加拿大卫生部要求的产品标有“不含脂肪“包括:
  D* m( t: a4 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ y( ^8 b0 `& i* k
. K$ X* W4 x  q7 ?38.Which of the following is not a problem associated with converting recipes?: R5 Q: p  U0 S' l: ]/ ~
下列哪项是不相关联的转换配方问题?
, w, Q) i$ ]( K- t) Y! Y& bA:Unit cost 单位成本
; O; }" ^* Q5 L( x3 [. B% Z; o: [
; M9 A- @1 ]& D4 b$ ^* d39.The condition or cost of an item as it is purchased from the supplier is called:
7 z$ U; f9 V; W7 I, {从供应商采购的物品的品质或成本叫什么
0 F+ i( Z& U& {8 g% l2 DA:As-purchased cost 购买的费用
5 k  v) ?2 |! K  `+ L6 L( H* J
40.The amount of stock necessary to cover operating needs between deliveries is known as:- y6 T1 k( K! j0 g: Z
在新货到来之前用于日常所求的必要库存量叫什么
* P+ N: v$ @4 q1 Z- [& H7 @A:Parstock 基本日常最低库存" V" i% p1 ?0 o0 M. D- i7 b! O

$ {( H- E* o7 M* h7 f41.Which of the following abbreviations is used to describe the proper rotation of stock?- ^0 G. K- @; d( G; l1 M
下面那个缩写是用来表明正常库存流程?
5 Y8 l& d) Q* Z7 ?( c' CA:FIFO=FIRST IN FIRST OUT 先进先出
7 P9 r: O. n6 C1 ?4 e" b0 v5 P7 I* Z* E2 ^
42.Which of the following knives is used to turn vegetables?1 p( w0 T% _' ~3 y! Q
下面的那把刀是用来打开蔬菜吗?; K% X/ y# F. O1 p! @3 q
A:Bird's beak knife   鸟嘴刀( J' O6 ]4 j( {7 g, @- j4 S* m1 _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! h$ a9 J8 k( ]# S, S/ D

/ E6 ^, m3 M1 u43.What is an instant-read thermometer best used for?9 z0 H( T( v- i6 v$ T+ ~0 G0 Y
即时读温度计最好用于那方面?( J+ u( \: \4 ~% ?3 S4 w
A:Checking the internal temperature of a roast 检查被考物品的内部温度# j% o* f- R8 P3 x: O9 x$ ~

( [$ x' P1 U+ w3 A3 O: R% F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 d1 l, N) ?( T) y  H+ H8 [下列哪些金属材料受热均匀,通常用在铁板而且非常重4 j$ a  e1 o1 G8 L/ S8 Y2 b, n  {
A:Cast iron 铸铁8 _( g; |! h0 B" s. D5 q# y8 A
/ K/ O' m8 Q# F, A. M4 t) l
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( p5 Z2 l9 N; q# ?' H! h, j5 E
哪件装备下面有一个可移动的碗和一个S形叶片?$ d9 @9 ?! O0 R& j9 W, T
A:Food processor 食品加工机7 k5 Z+ C+ d# H) g4 z; t' A
http://www.google.com.hk/search? ... iw=1263&bih=572
3 G. y. Z) @1 [1 W& L6 {
, s1 H# }. j+ |7 @46.Which of the following is not a rule for knife safety?
, q, G+ e% X: ]下列哪项不是用刀的安全规则?
$ |6 Z& F# O; i' G6 s8 JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ D/ J( f, h' k9 G6 P  k0 S) f' n9 M
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 D- T4 z- y8 z: R3 @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  g2 V# }3 P7 Z7 W) i" w
A:RondellES
, |) v# D3 z% k, Z: V$ s+ T. {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- I+ _+ i: J$ J2 l$ c+ }
9 w+ }5 V( y$ P/ `2 C
48.Which of the following is a diced cut used to garnish soups?
) Q$ n" x$ M) o" o( d下列哪项是切成小方块用于汤的装饰?
/ n/ z% f8 t  j/ R- `2 HA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! r4 ~& d; z3 z' z+ b+ j3 W: y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 n/ Q& P3 `- c" c/ j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!!——
% T% S& x, X9 u8 s& k6 S5 JA:Gaufrette 8 ^. Z) o# }1 x0 G; m, Z3 ?1 x' }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; Z; Y7 W) _' h/ w2 w: m' r* H& ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 ~# \5 p! n# P/ f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% s0 [: z3 ?! k& v; e( L* i
4 T8 d% o, }' |# ^; U
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' q- I) y* ?7 U9 Z7 c6 B
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)
4 K3 Y9 h1 m6 AA:Cilantro 胡荽叶 香菜
; ], v7 S2 g. J5 A! [7 M4 chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 ]& s: v: T6 w+ P9 W& N6 e4 Y5 {/ ~  I9 L; r3 }
60.Allspice is made from:1 Y- j% f* f4 E+ C" L0 B+ P% M
多香果,  多香果香料是什么( B. ~- Q9 {5 U9 R' s- M. c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 L0 _$ N: `* q; n0 S  _9 y" n$ g) kA:A dried berry 干浆果0 n9 `4 x- }1 L
# P5 n, L& y$ ]
61.Which of the following are used to make a sachet d'épices?
6 @0 O& s  U+ w) P& D) C' ^下列哪些是用来做香包德épices?" h0 u9 O8 u6 i& \
http://www.sachetcatering.com/! ~; z' u# z6 m" q# S# o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# y+ c, E$ b$ G% t7 B4 q- k+ N+ X. M$ L
62.Which of the following condiments are not soy based?
% B. h# v; Z" \6 Z# q+ U下列哪项不是酱油调味品的?
' M  S. h3 l( ]) {A:Wasabi 日本辣根! ^6 m' s, j- P) A* f
6 \, V, w8 V0 D  q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% ^' M) k7 z8 o* s- T* n+ A8 s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 d, j& u% s: L6 x! @
A:Pasteurization  巴氏杀菌
) S$ |% f& ~# R  D; p
  A4 |* m# {2 q8 l; o, g64.Which of the following steps is not the correct procedure for whipping egg whites?6 h" x9 B) Z  ~/ n4 i# p+ H/ ^0 _
下列哪个步骤是不是正确的蛋清搅打程序?- [- V, N, }/ m, O4 C7 ^) \
A:Allow to rest before use. 允许休息后方可使用。$ J8 D4 \' |$ v

5 y; [8 W, Q, `( }7 ]/ G8 X* b) G65.The weight of a large egg is between:一个大鸡蛋重量介于:
( ]( g& O8 Y, c1 y9 c5 n: pA:56g and 63g 56克和63克! w" I) C7 J2 c- I$ f. I1 B

4 }& h/ l8 X" o4 f66.Evaporated milk is a concentrated milk that is produced by removing
0 O& z. H) @( s9 N- _1 @# c" |  u炼乳是一种浓缩牛奶 是去除什么做的6 F$ Z4 {4 B) K! ?( v
A:60% of the water 60%的水9 z2 G/ M8 H$ @4 Q- o& v$ Y

! Z7 y8 E2 B; }8 F2 w67.A method of cooking that transfers heat through a liquid or gas is:$ x& f- P7 K6 e, h6 `7 u
一种烹饪方法,通过转移液体或气体是:
/ ?+ q# m% K6 ^6 L) D% s. o* yA:Convection 对流
! j+ u* u, K7 s9 \+ i3 C: E- X+ P2 o7 B3 N  _# _, y/ {; a
68.The cooking of starches is known as  烹调的淀粉被称为+ j9 G4 u& a1 |) J3 z! D" \/ y/ W* y
A:Gelatinization 糊化- I. H/ h* o* f5 a7 A8 U8 R6 Z

7 `8 `3 ?* M! M, |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( A9 q' G# w2 g5 ?' F3 Q! T
A:Braising 烤3 z; |$ x; |5 D
' _5 l: @8 |+ y$ J3 {! ~- z
70.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:: S1 M! Q5 D2 @- l
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* f* k* h6 }" c0 c! Z1 f2 \. j8 H4 f: z
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0 e" K. [* C: R
A:Fumet 原汁4 m; ]7 R) b" I1 a

' g. Q7 Q$ s7 `" u  i: ~. n! E$ m72.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
0 {# y* t- T% Q2 QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- g) c7 @# D. m4 ~0 y
8 t4 @+ b+ V. w" A, R5 o
73.Which of the following is a principle not used in stock making?
. U5 B7 ]) J& Z) r/ \: C6 c" V下列哪一项不是用于制造高汤(低汤)的原则?
/ Q/ F0 b$ {: U0 C7 KA:Start the stock in hot water.开始在热水中操作+ k5 S$ ]# }; m

' p& w  q; Q$ b% _, A- d74.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6 e* i2 g, ]5 q' t2 F
A:Remouillage 法语熬汤
( T9 f8 p, f. ~5 b0 o4 E' @- T7 M9 m0 p3 bhttp://www.haibao.cn/blog/post/176242.htm
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