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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。
/ S- {% b, P; {, X
- f: ^- Z  _9 Q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。% r# \/ e4 q' C! c3 M. }4 B6 s
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& \! {% b0 I3 J7 o8 h% q) j
1.Which of the following methods should be used to determine doneness in a New York steak?
7 d, F0 l9 {8 l: 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)+ e+ ]! w9 \, F) z2 v: J) ]
A: pressure touch. 压力触摸
1 `, T7 W' v2 p2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 M9 E3 Z% O( V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
3 R+ `/ ~4 H& Q/ F$ Q$ _A: acid  食用酸
0 x, p2 a4 K& v! u3.Vegetables are major sources of which of the following nutrients?5 W3 f' n2 X* Q& i
蔬菜中包含的主要营养有哪些4 f% _/ z. i3 e# c
A:vitamins and minerals. 维生素和矿物质。
3 x) p( O, u: i- r% V' U2 ^# C4.Cauliflower is commonly served with
- t, M3 r" ~& P0 J5 @花椰菜(菜花)最常见和那种酱汁搭配; z+ H) F9 @; s5 E! V3 V% m+ y* h' J
A:Mornay sauce. 奶油蛋黄沙司
; A, S" I8 n* M% ^8 j/ W: w5.Which combinations of products are found in pie dough?  A' ]. J$ O3 W+ 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??)
1 X4 |& @1 c0 m( c1 pA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 N' U) V/ Y! A( y6The French term for mussels is 法国语青口(海红)叫什么1 c) ?1 i( P$ ]. ?. r2 W
A:moules.法语青口,海红
$ {& O) T! X- m( \; A- M) U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: ?& u1 Z3 P. D. lA:faintly fishy. 稍微有点似鱼味+ ]5 p; \8 ^. E7 Z" r! m8 G5 u" w' P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 I  g0 j( `( A( N& n' o' @
A:2 days. 2天* i0 p& ?- ^. H  J1 s8 X. J3 o
9.What are the principle ingredients in ratatouille? 5 q9 U7 t5 d. s6 d- v; ~
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
0 i# L0 x) P; t$ n9 T, A$ b1 WA:Zucchini, eggplant, green peppers, onions and tomatoes
- J6 C, M# X7 L0 U% p2 Q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 M% ]: @0 |6 ~10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' {4 ?6 [0 t2 D& ~! RA:cook food in quantities that will be used up within 20 to 30 minutes.3 w  m( P% j- W1 C
大批量烹煮食物要在20到30分钟内
( u5 y8 q( i9 @2 b% U11.What person has the authority to issue a Health Permit?$ c+ }2 B3 U8 o5 a! a0 g! b
谁有资格颁发健康证(卫生证)。
' K. w, P2 B9 W; _5 f; VA:Medical Health Officer.
# Z5 [/ d! N0 \0 s& N+ H4 [医疗卫生官员。
. B1 l/ d/ L8 ?( _  h12.For what period of time is the health permit valid?
0 g3 \: P% r/ v, h7 n健康证的有效时间是多久?# R2 F6 @: \& P7 i4 [/ @5 ^
A:12 months.12个月
" M; [9 C7 W, G9 }0 O+ n- T13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 \( v% \! x' P- s
在食物和饮料准备区,通风系统换气的标准时什么0 P8 x, ~' W6 `4 L( l# b
A:08 times each hour. 每小时8次
; V/ B, f! P8 P; M2 E! q14。The minimum temperature for manual dishwashing in the wash sink is; t$ Y9 d' R. z% S6 q8 v' j
手工洗碗,洗碗池的水温最低多少度?, S' z( t1 `2 T* c0 _& ~% r
A:110 degrees F (43 degrees C). 43度' Y1 s9 r0 Y# G/ I
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% F$ k4 Y4 c. m
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 P. \5 z5 ~, m% T( L
A:180 degrees F (82 degrees C).  82度
) ?- k- }- @' V4 m3 Z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 k: V, p) c7 B用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 N7 r. |5 p; `( v1 M3 Z! vA:en papillote.  法语自己理解& x  w% j; P5 T) Z9 L
17。Wing or Club is considered a
7 _. c0 e) R. I8 Q翼和CLUB 被看做是一种...) v2 j/ g8 q. R4 b: v: f, B
A:Bone- In Cut     带骨切" Z8 l& R1 o) k; g2 l0 R, c' \) J
18。New York is considered a   纽约牛扒被看做是一种
$ F6 F9 q3 Z7 _, N) _# iA:Boneless Cut     无骨切# B: H8 E9 z) U; }
19.In general, a court bouillon for freshwater fish will contain
' \0 [2 m9 `' h; T# _- _8 e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
& J( A9 O4 U' R% v' pA:the same amount of seasonings and herbs as a bouillon for saltwater fish./ n. x. Y: P8 m2 u6 y. K
和做海水鱼同样数量的调味料和香料2 K# @' \! n; r2 l
20.Anise is very similar in flavor and appearance to
5 x2 j1 e9 S8 h八角和下面的那种原料有相同的味道
% z5 M- W2 l" c, p; W! o- a' SA:fennel  茴香
  x) K5 S9 E2 [" b5 C; ]& T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 G) I( j7 ?8 }, A) ]3 [7 Y( }下面那种原料更像大葱且有平面的叶子
& q' v; E4 k. P0 o% p9 B! R9 hA LEEKS  似蒜葱 (这边人叫京葱)9 E( q' j3 q+ l0 V7 T9 [! C
22.Which of the following cutting shapes refers to a small dice( n& A1 u) l. `
下面那种刀切形状指的是很小的粒(末)
# h6 t! H6 J$ Z; f0 ?: p) mA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! f+ o1 h8 y+ \3 H# L% Q2 [23.Oil is added to the water for boiling pasta in order to3 Q$ r" H7 I* F/ N( T2 z
向煮沸的pasta (意大利空心粉 )中加油是为了
: F8 o/ i$ Z! [/ G8 CA:prevent the pasta from sticking and to minimize foaming action.
. q2 D, }* `; ^- n- J, w$ i防止面条黏合并降低发泡。
& e( q0 D' ~) G: H24.Which pasta dish features pine nuts and basil?
8 I0 _8 Q1 q: t  m' G下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" r$ E0 F# G: R, {A:Pesto.一种绿色的意大利面酱 ) G, @0 Y; y5 D. i# N$ K
http://www.tianya.cn/techforum/content/96/563836.shtml5 S" |. {0 G  [5 m3 ~( N+ C
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25.Which of the following is a spring vegetable similar to spinach?' B5 e1 X$ E7 j( v4 u, `) s# y
下列哪项是一个春天的蔬菜类似于菠菜?: @/ a. l8 U- b/ S
A:Sorrel. 酢浆草。$ S7 P8 p/ k4 e. h' @8 e) n
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?
鲜花(33) 鸡蛋(0)
 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:
! F6 G. U+ {" e" T5 [* g: d哪位厨师最早带来高水准浮夸的美食
$ W& F' w8 R5 E1 q. fAAntonin Carême 人名 安东尼·卡罗美6 g" J! ]7 w2 Z/ `- O7 m7 P6 ]
, x: {4 g  h! A2 @
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 q0 @" Q: z# _( v( K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 e4 e2 \  y; EA:Cast-iron stoves         壁炉
/ ^) ?. \2 s8 O& f  T; W: S# _# chttp://www.usstove.com/products.php?id=6" @9 K; }2 l! r6 x
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28.The French term used to describe the roundsman, or swing cook, is:
0 g$ u$ g1 f0 W: U* Z法国术语,用来描述roundsman,或摇摆厨师是:
$ Y; Z" |  k0 n% P  M: y( E% ?A:Tournant   图尔南
$ I9 i6 V; ?; Z: Q. e* f9 t; q6 O) t! |2 E0 m& C/ ?5 W6 Y. K! \+ |
29.Another term for the wine steward is:! y, N7 ~1 S2 M- G
葡萄酒侍酒师的另一个术语是:
& `# E$ N/ X8 sA: Sommelier 侍酒师
5 Y3 m) c- i- F& X; T1 J' [6 f
# a8 `# t: i& v1 e; J# Q+ H30.Molds, yeasts and fungi are examples of a:3 a4 Q6 S- t- l$ w. S! O, u% ?
霉菌,酵母菌和真菌是一个神马例子8 a* h4 ^- r% A1 p
A:Biological hazard 生物危害
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% C) G7 z, Y# S- a1 u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: O# T. B% P4 O: }根据加拿大食品检验局,食品的危险温度区在多少之间:, I4 _$ [+ y8 g+ X  q; L
A:40° and 140°F (4–60°C)     4-60度8 S' ~' P* m: o+ m) x: X% r$ O

2 E% }1 I1 {% g+ |% L32.All bacteria need the following for survival:" P! L0 z+ g% i8 C
所有细菌生存需要以下哪些内容:' l* [+ j( e5 s7 Q! Z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  F- r  Q) d* ~9 @7 \0 V  i+ N/ Y9 V" x4 i/ f6 e
33.Which of the following correctly represent critical control points in a HACCP system?
( t$ p  m* w9 Z) E' n' C' A7 g6 p以下哪项正确表示了HACCP体系的关键控制点?- l7 {" b4 Q0 N. U7 s# r
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; @4 J) m4 N$ h2 u, O9 x食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 R, n, M, Y) D  L7 R, c8 S# ?4 t2 D& ?
34.Which of the following is not an example of a carbohydrate?
9 k( |% Y. Y: u- a/ T下列哪一个不是碳水化合物的例子?3 O( |3 O3 u* L* G. e1 t$ {' u
A:Essential nutrients 必需的营养物质
7 w+ s" h* {/ x9 p
0 [' B& ~: D- J5 k+ u* ^3 ~9 ~+ L35.The process by which a liquid fat is made solid is called:2 B% U& E. Y0 s+ R
液体脂肪做成固体这个过程叫什么3 N1 o- H; l! V
A:Hydrogenation  氢化. e- {% |% w+ ^) w0 p1 J

8 u# d. ?' G- [) i. M9 _36.Which of the following is not an example of a fat substitute?
1 \0 E2 P( G- v下列哪项不是脂肪替代品的一个例子0 R# p  {' ^) c  t: `* {0 a
A:Acesulfame K  安赛蜜K表
' m. m' e$ l8 G( i; p  H, o, j$ ~/ a* I. ?2 t9 r
37.Health Canada requires that a product labelled "fat free" contain:
/ j9 b( B8 Y' V+ Y% f, s7 |加拿大卫生部要求的产品标有“不含脂肪“包括:
$ R# ~) \8 y1 J3 p& h2 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) z6 N& [* G+ ]0 J; L+ n% H

) Q5 l% a+ C: r% ]; i38.Which of the following is not a problem associated with converting recipes?5 x1 ~1 p3 b/ ?* W$ D
下列哪项是不相关联的转换配方问题?
' ~! \' `2 k7 B) a( G1 ZA:Unit cost 单位成本1 p* O$ t9 h; U3 ~3 u

& q' f# H" s) v6 O39.The condition or cost of an item as it is purchased from the supplier is called:; ?& G6 |6 }$ }! u
从供应商采购的物品的品质或成本叫什么: d1 t% \# O: S6 s- q) x9 w
A:As-purchased cost 购买的费用" U) m( d8 H# ^4 b0 ]* H% m

! i0 {) o* M# ^2 `# ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
- J8 |- ]9 f+ b/ W在新货到来之前用于日常所求的必要库存量叫什么9 s" G5 I% G& q) V* {
A:Parstock 基本日常最低库存! j# T& C5 o1 n4 s0 m, |3 Y
1 u( L' P* b/ K3 G& w( z5 X
41.Which of the following abbreviations is used to describe the proper rotation of stock?" ^, O, Z5 S, n. ]  N
下面那个缩写是用来表明正常库存流程?, q  R' X- B! ?* @) ]% S8 W: w) s. }
A:FIFO=FIRST IN FIRST OUT 先进先出
9 j2 v* n- {8 ?6 {% F& }: U1 j% a  P  S/ ?! l7 m; M2 |
42.Which of the following knives is used to turn vegetables?
; h) v: ?/ r7 A* z下面的那把刀是用来打开蔬菜吗?+ A% s; a+ Y0 X- n: v# ]) ^
A:Bird's beak knife   鸟嘴刀
+ U' }8 f, [$ b+ l, mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. |$ j, W, B7 T1 L
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43.What is an instant-read thermometer best used for?
( e) x3 m0 _; J' P8 O/ x3 z% |8 g8 v( {即时读温度计最好用于那方面?2 l# _7 P" B; `/ C9 b
A:Checking the internal temperature of a roast 检查被考物品的内部温度
1 h. C; W# S% y( z1 }6 Y5 w& H( H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ L# R( ]4 U5 C: d" w下列哪些金属材料受热均匀,通常用在铁板而且非常重3 Z) o* b, @$ p- R. m
A:Cast iron 铸铁
7 ]- k- r" ~# G4 q) U) A  `- G2 J- k. F/ F: X% ]1 I, p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 v0 L& _; d6 m; ^9 S
哪件装备下面有一个可移动的碗和一个S形叶片?0 O" u9 J" {% H" k: {* m
A:Food processor 食品加工机
$ b: N3 ^4 @( N7 j7 _  ?http://www.google.com.hk/search? ... iw=1263&bih=5725 D. _: r, j0 c3 u$ t$ c7 g* j

+ l# \+ C- j; D! ]1 c0 x& ?46.Which of the following is not a rule for knife safety?7 n1 ^7 x: }3 h- V
下列哪项不是用刀的安全规则?  u8 m3 M* A4 F, t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 f7 r! A$ T$ w+ y# \

' W$ U% d6 i( T( W& P0 W3 ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% U/ p+ w* V( s/ ]( ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) b6 _- \' o& ]1 R& s2 n# B
A:RondellES
& Z& H2 w% |6 a4 T) ?- whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* E3 k; w% z$ y$ k# v. w

6 ]0 r1 Y& J& r. ]48.Which of the following is a diced cut used to garnish soups?
( F! j8 \- q. @9 L4 V2 N# D下列哪项是切成小方块用于汤的装饰?4 a# g, F4 W1 K9 C: I
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* k; L+ f& }% @; P- x$ W" u1 d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 Z) o. t# s8 k: J- }1 Z# @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!!——9 j5 H) x! j4 D+ i4 Z4 [- G
A:Gaufrette
7 p) D  V7 ~& ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 \9 \$ Q6 q; Y2 j5 Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( f/ W  Z( Z, jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 s2 D6 }9 O6 x# z5 @8 i6 u7 _
* i# F% U, n# S3 {& h  p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" n* i2 A4 o( Y& e9 X# `' ^
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)
# T9 P, P3 |3 L8 @A:Cilantro 胡荽叶 香菜
* n0 B- X+ ]2 u) mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 }0 m: x) y+ u  ^* f
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60.Allspice is made from:
" O) T/ w0 O/ R, O! ? 多香果,  多香果香料是什么' S$ r/ Y( {& F* G* j+ N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, q) [% ~4 T+ ]4 Z" CA:A dried berry 干浆果
! F- h4 t& k6 E
) ]" X0 `6 z# i# P0 Z0 d0 U61.Which of the following are used to make a sachet d'épices?1 E& T# e/ g* F/ n! u' V( ^/ A2 V
下列哪些是用来做香包德épices?+ K, Q# R; [2 [0 a$ E3 X! A% E
http://www.sachetcatering.com/- W5 W% E7 W: |2 u3 @! ^% u, T- q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 L+ X* e, H" Z* P5 \* O/ {$ n- f' V$ n$ o# {4 p' m6 d
62.Which of the following condiments are not soy based?
/ J( f$ b# l7 U* u) S. Q/ W$ e. u下列哪项不是酱油调味品的?
+ o$ O' U" J; }  v6 [; ZA:Wasabi 日本辣根, E* ~( @/ d6 V1 j& b" I
6 D6 Z9 ?5 p* e6 f4 g) a& A8 X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) W# f  S0 y! G) {/ c! z
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:. Y) d* j0 c/ r0 y* q' Y8 F$ t
A:Pasteurization  巴氏杀菌
9 t, P% i' e7 m$ ~. F! D% L$ o! }  }4 k3 ?; x5 }' k) b( X6 l, R
64.Which of the following steps is not the correct procedure for whipping egg whites?) h7 F# B/ [( r/ L0 v/ `
下列哪个步骤是不是正确的蛋清搅打程序?
: V( ]' b$ C* q0 l! G3 ~( jA:Allow to rest before use. 允许休息后方可使用。9 \! M: ?# V+ k9 H* l' E

9 b# A& s7 u3 u  F! E% }( u65.The weight of a large egg is between:一个大鸡蛋重量介于:
( R, V9 W" x" W( O' d% d$ z( dA:56g and 63g 56克和63克
& W: x" V, X0 D. g& t  Q2 n4 O, U5 }% Q& s; Z# ?
66.Evaporated milk is a concentrated milk that is produced by removing8 c: ?9 N: C4 y# D: E6 |
炼乳是一种浓缩牛奶 是去除什么做的* g0 u* T3 p0 J$ r7 v
A:60% of the water 60%的水3 E. ^% f4 i; J2 }
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67.A method of cooking that transfers heat through a liquid or gas is:
9 {* c+ f+ g4 k/ R% _- `" o) e* z. ]一种烹饪方法,通过转移液体或气体是:
+ I5 F" a$ r) \, S5 rA:Convection 对流
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' Q9 o# _) E% G* k& w/ Q68.The cooking of starches is known as  烹调的淀粉被称为/ d+ {5 |: I  ^
A:Gelatinization 糊化, {4 c5 R8 @/ X* l1 W. f

7 z% ?4 j% s, U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, X3 ~* S& t& d- S
A:Braising 烤
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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:
0 v' \) P7 q; K0 D1 s/ MA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
0 }8 u* b* B8 v
- D4 J4 r( f; `+ \- \6 f9 h71.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8 C5 M1 U5 d' h. H  D: Q* e$ U
A:Fumet 原汁9 g0 X% }9 X1 m* a
% c# P6 x$ T0 f8 [  |
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
& @7 N& L/ A) U9 s5 v: H4 p0 rA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 H9 I3 b: T1 _: h% g) F

: f5 u" K& R5 y1 `73.Which of the following is a principle not used in stock making?9 P6 q# f; F) \  y8 a8 M! `
下列哪一项不是用于制造高汤(低汤)的原则?6 C3 Q* @9 [* O7 k5 k
A:Start the stock in hot water.开始在热水中操作' V$ T  [8 h, r$ S

% y+ e% E7 s) J  Z' J74.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1 v2 w1 s* j: {$ E, g. E9 x
A:Remouillage 法语熬汤
0 o% S: E( N( w$ M& Whttp://www.haibao.cn/blog/post/176242.htm
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