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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。
7 b$ I/ ]/ A, g4 P/ {" e5 f5 R) o
/ A! |/ I! @1 F7 C3 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。
" P8 J# P' Z: }. M( D+ X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1 P1 n- I/ H  h% G7 G* b
1.Which of the following methods should be used to determine doneness in a New York steak?
" ^. M5 F3 B# l. Q8 |- M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)
" _  e8 v. J7 p' _0 }A: pressure touch. 压力触摸
4 N% d; y: |( k; e3 _0 `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 C$ t( n6 V" g2 j- d
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2 a. z! a8 E2 R2 @+ j. ^' |
A: acid  食用酸( I9 \- P* p# P5 o) s
3.Vegetables are major sources of which of the following nutrients?
" h. E; U) `/ ^% f6 |7 ~蔬菜中包含的主要营养有哪些+ v% T2 b2 g! e7 L
A:vitamins and minerals. 维生素和矿物质。1 Y  R! x$ ?# s
4.Cauliflower is commonly served with
, F. P3 I/ i) `' C* [& D6 n花椰菜(菜花)最常见和那种酱汁搭配$ T- e5 z% m- k
A:Mornay sauce. 奶油蛋黄沙司3 W. D$ s7 v3 L5 Z
5.Which combinations of products are found in pie dough?
  N( L# M- `7 q3 U下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ s- \0 Q5 X/ g6 CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' ~! s) O# l- V% C  W3 z$ K6The French term for mussels is 法国语青口(海红)叫什么
- ~& Z" ~- Y  w/ p6 N  C! KA:moules.法语青口,海红" v/ G; y1 P- R7 E: }
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 o. }. d$ j9 \; F/ L, Z" RA:faintly fishy. 稍微有点似鱼味
9 L2 x5 Q0 T5 R" a! H. l# x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 [( q" ]9 E2 j, P0 }4 h# i
A:2 days. 2天
1 \! Q0 M1 y  b9.What are the principle ingredients in ratatouille? % i3 n7 m0 |; `% r. c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ h. H( Q, d. x/ Q$ }& V+ w5 k
A:Zucchini, eggplant, green peppers, onions and tomatoes
8 o  n, M$ I3 {* K西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- y; [+ Q! A  q; T
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ x9 b: [% X3 M' p* s- n! ?) t
A:cook food in quantities that will be used up within 20 to 30 minutes.6 @& s7 R7 R5 M7 W
大批量烹煮食物要在20到30分钟内2 y7 D2 q8 h; Z( h9 e
11.What person has the authority to issue a Health Permit?
: L7 ?$ n& y5 k7 U谁有资格颁发健康证(卫生证)。; v- L+ {- F1 K4 N; w- F7 B/ u" Z0 W
A:Medical Health Officer.. @7 a# o* k. A3 ?- E; T
医疗卫生官员。! Y2 ?! [6 B3 G& |1 k
12.For what period of time is the health permit valid?) f1 x9 g5 S& b9 [- U2 V: O
健康证的有效时间是多久?4 T# G0 u0 d3 q5 Z* p" q' O& z0 t0 ^" E
A:12 months.12个月  D( p2 c5 k9 q5 ~" z0 c) d
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 ?; O" z( U, {) c# C% w1 ]在食物和饮料准备区,通风系统换气的标准时什么
9 r1 p' a9 B9 i  R& a( ?, WA:08 times each hour. 每小时8次4 v! l4 B: u- x4 i* f8 q; v
14。The minimum temperature for manual dishwashing in the wash sink is
# w, s9 \! K1 L) |8 V) T& u" @手工洗碗,洗碗池的水温最低多少度?
1 T( V) c# Q- i9 t9 L4 EA:110 degrees F (43 degrees C). 43度5 \7 }- k1 \% L$ y( K
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 F' G8 ^$ m8 q$ ~( {$ q2 T用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 M! ~! x; j8 f1 [A:180 degrees F (82 degrees C).  82度0 N1 C! C3 R/ R0 K9 F* X. @
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 m1 c" A" g' ~' K8 D
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  N3 @# n, T3 r7 F9 B% [  p
A:en papillote.  法语自己理解5 D6 M/ o, @7 E2 W! ~1 k1 {
17。Wing or Club is considered a
% t" W) M: S9 M" J% b- D+ N2 h; F3 ^翼和CLUB 被看做是一种...
5 X: O, j+ Y: x7 iA:Bone- In Cut     带骨切
% @3 C& I( h1 ]18。New York is considered a   纽约牛扒被看做是一种
) C2 i0 p2 X+ J2 }A:Boneless Cut     无骨切
7 Y  w: f  ?; Y+ t0 M19.In general, a court bouillon for freshwater fish will contain
- ?3 z3 J) d" G) Q+ x; @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
9 s9 x3 M( q( g$ E) R' UA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: @+ }* [4 [- G; c; h: u) I* Y8 U! R和做海水鱼同样数量的调味料和香料
5 b& ?1 J% r7 u0 V20.Anise is very similar in flavor and appearance to: v9 S; M; c+ s& i# z
八角和下面的那种原料有相同的味道5 B% a; l, `( Y2 q* P
A:fennel  茴香2 b7 @, d, O2 Z; `8 ~1 O& {1 A1 ^
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- s2 \0 G, s/ J$ x
下面那种原料更像大葱且有平面的叶子
+ q) b4 y8 @  C2 E- N: \9 ?" ^A LEEKS  似蒜葱 (这边人叫京葱)( u6 ^$ }6 u. l; A0 R3 F1 X
22.Which of the following cutting shapes refers to a small dice
: z: V8 Q" Z; f$ _! X下面那种刀切形状指的是很小的粒(末), k6 G9 U3 f9 e; m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。0 e/ g7 c5 }9 G+ V4 i" ?
23.Oil is added to the water for boiling pasta in order to
' o; ?8 F- T( V# l# a5 S+ v$ w向煮沸的pasta (意大利空心粉 )中加油是为了
9 e# M2 y3 _. _. VA:prevent the pasta from sticking and to minimize foaming action.8 f8 {; Y: S2 U+ D- D
防止面条黏合并降低发泡。
* S. I7 _' V3 `4 K+ n24.Which pasta dish features pine nuts and basil?4 y8 |- ?9 B- k& P( |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ k! ?* q+ m+ N9 ]0 _; Q& i
A:Pesto.一种绿色的意大利面酱
. s- i. c; C9 H* Jhttp://www.tianya.cn/techforum/content/96/563836.shtml. h9 g  |* ?4 w' u
8 H& j) Y" J8 R' S# g- Q6 L
25.Which of the following is a spring vegetable similar to spinach?. G6 B  {, Z9 A
下列哪项是一个春天的蔬菜类似于菠菜?* n1 g, Y( `3 u* @) O1 t
A:Sorrel. 酢浆草。
# d* d) Q. d+ B+ 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:
7 Z7 x2 D, r/ Y& C6 }哪位厨师最早带来高水准浮夸的美食
! i8 o, p* T" Y9 L) c6 VAAntonin Carême 人名 安东尼·卡罗美
! f, R, Y  Q' u1 D0 R$ Z6 s5 ~/ m' H9 d% X0 `
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 R7 T! c' `7 d# _; E* d5 M+ `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: V  _$ b1 f0 Y& H8 ]9 NA:Cast-iron stoves         壁炉
" x! k) {' ~$ h. Ghttp://www.usstove.com/products.php?id=6: S0 d5 z* n2 @! a
- h2 z- o; a" J$ G% W$ p( Z  k
28.The French term used to describe the roundsman, or swing cook, is:
" c% V$ _& N1 }- I. c1 Z( [法国术语,用来描述roundsman,或摇摆厨师是:! p, P3 y1 V# p9 v& U( [
A:Tournant   图尔南
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29.Another term for the wine steward is:6 O1 h4 j' e; Y/ T$ D9 |9 d
葡萄酒侍酒师的另一个术语是:) J3 m6 i. a4 s- T# m
A: Sommelier 侍酒师3 h2 ~4 k# u; L. P) ~7 T
) D. ]& B5 G+ S; U/ `
30.Molds, yeasts and fungi are examples of a:
. Q' C5 n; b  O# ?' I1 j霉菌,酵母菌和真菌是一个神马例子  \, C( `+ k; D3 m, F* P
A:Biological hazard 生物危害
4 ?; ]+ J2 `1 ?& R6 X7 T
! Q0 Y; R; q. G: J) n  Q  C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; p7 @* t4 E) {( {
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 e1 w+ E% T) b: ?& v9 w( hA:40° and 140°F (4–60°C)     4-60度
7 K% ^+ h/ \& v  _2 U+ u1 g, y1 @/ c
4 R" n) Y+ u# g9 `: s/ \. m* ~9 j( n32.All bacteria need the following for survival:- q% r: q7 E: I
所有细菌生存需要以下哪些内容:
8 i6 i  e9 t8 T7 }* LA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
2 w0 S3 _1 N: A7 Z- |5 {4 ~
6 X% j8 u4 D% N, g% J33.Which of the following correctly represent critical control points in a HACCP system?3 n; ^9 N8 v9 Z; z
以下哪项正确表示了HACCP体系的关键控制点?
6 K! U2 y6 j0 ]/ s* Q  V! wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 L/ c# T& [# `7 m/ `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( `0 o. o) f3 u& e) ?: k
( |4 y; L. p0 |& ^34.Which of the following is not an example of a carbohydrate?5 A5 H& i; {% \6 u  K* [  f, P
下列哪一个不是碳水化合物的例子?3 f( k: n4 p5 ^2 C+ K
A:Essential nutrients 必需的营养物质
: m2 T* o. U4 S( k: L/ n, E
  O; x$ i* O/ |& H35.The process by which a liquid fat is made solid is called:
0 E( N* M/ x! W: R液体脂肪做成固体这个过程叫什么
+ Q9 y1 g; b" M. iA:Hydrogenation  氢化
: U6 t# O, [2 R4 \2 z0 L4 ?( Q/ o" |/ ]4 d$ F6 O& t+ H
36.Which of the following is not an example of a fat substitute?1 ]& Z, ?+ {+ l2 E2 g2 J
下列哪项不是脂肪替代品的一个例子
1 M- n, d6 E0 X- ?A:Acesulfame K  安赛蜜K表
; e+ @! {  h* W/ _0 }. y) z' Q* C
0 S8 B- e( i& U; N37.Health Canada requires that a product labelled "fat free" contain:
# O- x& F( i/ D. H加拿大卫生部要求的产品标有“不含脂肪“包括:1 ~/ l, j# ~, D/ Q1 f) {4 H+ \- ^6 v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 p7 ^. G! a, x; T8 m

/ K9 X, `; X  W& T38.Which of the following is not a problem associated with converting recipes?5 E, V# Z6 r8 F) t
下列哪项是不相关联的转换配方问题?3 K* \- O7 @% t1 {5 w
A:Unit cost 单位成本
8 N9 L: w$ [5 Z8 \4 N8 X
* A5 y: x6 ^8 T" F: j39.The condition or cost of an item as it is purchased from the supplier is called:
4 [7 }" g+ T# N$ g从供应商采购的物品的品质或成本叫什么. G8 q; k" k* W/ ~
A:As-purchased cost 购买的费用
, V/ G! y* Z6 @3 u7 K& s$ g8 d; }( y3 C* j
40.The amount of stock necessary to cover operating needs between deliveries is known as:# A. r+ G* ~! `5 y# X
在新货到来之前用于日常所求的必要库存量叫什么
# F& a  V* `" j; v& JA:Parstock 基本日常最低库存- h) C. k8 C& t6 n4 [

+ @5 }9 o: Q5 G7 J. e' x$ }# t41.Which of the following abbreviations is used to describe the proper rotation of stock?
: h  u3 L# O8 c! ]% s下面那个缩写是用来表明正常库存流程?) T' c# `, J* b0 U
A:FIFO=FIRST IN FIRST OUT 先进先出
" R8 A: t! T9 y. o+ n+ C. m  o: e6 O
42.Which of the following knives is used to turn vegetables?* g, u% J& B0 [" O0 q8 Y8 u' K+ X
下面的那把刀是用来打开蔬菜吗?
9 V' U; j7 H, q1 G3 j& xA:Bird's beak knife   鸟嘴刀& n/ [0 |1 u$ R4 E6 \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 h, D5 d  T7 L$ m& c( v6 N- ^& P* B6 b0 R; F& A0 h% X
43.What is an instant-read thermometer best used for?* S$ U: {: o3 ^2 Q9 h" u0 T
即时读温度计最好用于那方面?6 v1 B% C, y3 W# h
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 q' o9 i( t* {8 L" ]/ C$ o6 \% `$ d
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" J$ B+ K+ G  q) i' L8 L9 i
下列哪些金属材料受热均匀,通常用在铁板而且非常重; l3 w: T5 m' n9 a
A:Cast iron 铸铁/ S3 }4 [; q. p7 f9 x9 a, B

% K1 L! Y( a4 _% O. X) I0 K( J6 |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' ~4 g: D  h- V. E) \0 K
哪件装备下面有一个可移动的碗和一个S形叶片?" S. X& u6 r$ F( u# k
A:Food processor 食品加工机* l1 t% {4 S: ~
http://www.google.com.hk/search? ... iw=1263&bih=572
' z3 n, \, T4 z0 w( \
8 n' p2 Y9 z5 z( ^! i; Q( U. i46.Which of the following is not a rule for knife safety?
  P% o2 w* `) s( E/ a% F3 z$ ?1 |下列哪项不是用刀的安全规则?* {& M( i( k5 H" R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" Q3 B) B0 \+ V1 Z1 A

) t  A0 Q& |1 w( c1 p, E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 N& s+ o6 D. m' ~1 v0 s! m$ M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, d1 U" b* Z# n( z2 VA:RondellES
" s& r1 s  E; v7 o' w8 Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! q; l4 P' T# ?) a1 G5 Z

4 ?. D$ X5 S3 E% n6 ~48.Which of the following is a diced cut used to garnish soups?
# W+ G9 u+ d+ Y3 o下列哪项是切成小方块用于汤的装饰?
) P. G8 Q7 u3 t# n7 `+ [3 h0 `A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ v/ G. a! q# d3 ^) V+ @! |$ C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- t0 j- F/ b& _1 y$ o# S& r" T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!!——. @: p( T2 l  T- |6 V
A:Gaufrette , Z+ T; O- S+ `9 ]$ L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' C; }7 G+ ^8 K  P8 o! i. U2 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 D: j* Y, N' _8 r* O, u, `6 @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 z- n2 O+ g, `( T. a9 J) K; @
' T! v: n5 Y" @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ t, A+ f$ {/ I0 l- ~% 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)4 Y" m4 C( r( l
A:Cilantro 胡荽叶 香菜2 }6 N0 i% {4 K" T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) Q; g7 K, }9 p, \" B
1 Z6 @, D0 I: f' d/ i
60.Allspice is made from:
1 B* ]- p* r4 c 多香果,  多香果香料是什么
+ a8 O4 k) j" \0 khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" v- q; [$ X( ^* u) U
A:A dried berry 干浆果
8 ]/ Z% U3 l; C8 R% W$ a+ @; L2 s
; {- b9 c! s3 q7 d8 x; g61.Which of the following are used to make a sachet d'épices?* f4 }! L: @% I1 c
下列哪些是用来做香包德épices?
3 `4 v) K# M7 J& Z3 chttp://www.sachetcatering.com/
$ V/ }/ |5 x1 V- o  QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& w% P( o0 Q8 x- m

4 V# V" u! U! ?& E' A/ {$ s1 K62.Which of the following condiments are not soy based?
% G  Y# |3 E4 n4 r$ E* h. ?下列哪项不是酱油调味品的?' a5 x7 f3 u+ j  T, _) [1 y7 b
A:Wasabi 日本辣根
/ x- k( X( W' i" R3 f. N
8 E8 b2 u- v  o* T( }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( b# {% j1 |. Q, z: O8 l; j
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 V9 M, r" B! r: y" N9 S0 Y
A:Pasteurization  巴氏杀菌) E$ ~' Q3 k  b

9 J4 P- f$ S+ K) l. X3 \/ \  Q64.Which of the following steps is not the correct procedure for whipping egg whites?! M* j3 y7 w  V
下列哪个步骤是不是正确的蛋清搅打程序?
5 d$ y, g& T8 M, NA:Allow to rest before use. 允许休息后方可使用。
" m8 s6 r$ [, S% h* }
# H# w9 \( l% H65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 X: K; d2 v' j! RA:56g and 63g 56克和63克  B6 s! x) e5 p% p; w* m
: D9 W/ _. Q' n8 g- P7 x$ u+ T5 k
66.Evaporated milk is a concentrated milk that is produced by removing
) p8 b9 K! Q6 n9 u) x; n* R+ l* q炼乳是一种浓缩牛奶 是去除什么做的
! R4 {& g8 Y5 x8 SA:60% of the water 60%的水- s6 h. ?7 v# ?6 N2 L* m; n
8 n6 z! `! H  A2 a4 r
67.A method of cooking that transfers heat through a liquid or gas is:) v. O6 t; M- c8 k
一种烹饪方法,通过转移液体或气体是:
/ z. ?0 `; {' H* g3 f* dA:Convection 对流1 Q/ u3 k6 }3 j" I! j
* ~( b/ q9 {0 ?: A0 G: w* \" f% k
68.The cooking of starches is known as  烹调的淀粉被称为5 Z/ |( n# z1 z8 B% A
A:Gelatinization 糊化
: X) o3 T( s) p5 L, [2 O3 v! O4 M' L" U2 [; b
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) K/ I+ M! W+ P" B5 ?( M
A:Braising 烤
' ^2 ?" R- p* X$ z. v% u" O/ a7 J! r% d0 D) J4 m8 f
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:6 e0 o8 U+ y" z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ S% v: n, x0 s9 l; l, G" A) |

: Q& I; ?+ ~' E4 Z+ f: M71.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. d7 b8 f( Q+ Q% }) Q9 r+ `2 r/ o
A:Fumet 原汁3 i1 Q* `3 r+ R# U3 T7 u  Z

( M9 u+ t$ w# [5 f+ |5 _% h# D- n, U72.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( m9 m& I3 G9 G. Z/ j$ k
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& K% O4 D; c* b8 ?, {/ u; y
8 D! b. U# I! {) b9 [  g+ b
73.Which of the following is a principle not used in stock making?4 J& N7 b1 b+ @1 }5 ]9 Y
下列哪一项不是用于制造高汤(低汤)的原则?$ k1 y& D$ h2 h/ y7 [- w( P7 q" a
A:Start the stock in hot water.开始在热水中操作; }* C: t, f) s3 P  f" B6 ^4 P8 [5 `

1 h  L: J8 |, W: h/ m74.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# h% D3 d9 \/ U) q
A:Remouillage 法语熬汤- T# N6 ^- f  T+ h: L$ \9 D
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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