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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+ l- e+ S3 H0 b2 O# B4 D
3 l! U' C4 s/ t2 P5 n. M. A6 g: R6 x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。% F' P* |- ^6 C
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  X- a* @. s* s, ^3 w) g4 c+ q
1.Which of the following methods should be used to determine doneness in a New York steak?1 s4 z- y3 E) T( E' J! F1 C
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)
5 Z4 ~' y% p4 DA: pressure touch. 压力触摸
- {3 y" Q) r( F& W2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' h* ?' d3 s1 Z4 f% H; _
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* w& k. w( n' z
A: acid  食用酸
. e! d8 o) |1 d% B6 i+ u" v3 ^3.Vegetables are major sources of which of the following nutrients?
* I) j1 w" @; H: u; P1 `蔬菜中包含的主要营养有哪些: r1 O: X" M" _7 ^& |$ l, q( f, u
A:vitamins and minerals. 维生素和矿物质。
" h/ m! j$ [1 B" c4.Cauliflower is commonly served with
$ j8 {0 o* z3 _3 ~) I8 w- k  Z花椰菜(菜花)最常见和那种酱汁搭配" ^5 P; ]6 v8 ?; ]7 j3 O1 [
A:Mornay sauce. 奶油蛋黄沙司! C1 ]) w' e9 U) g, q' Y4 i3 G5 \
5.Which combinations of products are found in pie dough?
4 \, `; T- ?* 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??)/ q5 l$ n2 T. ^- U/ e
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, Z. @8 @% i. v4 U! S8 T9 K" [6The French term for mussels is 法国语青口(海红)叫什么
/ ~$ ]3 Z: k5 t! H  oA:moules.法语青口,海红. G% q, J9 J( O$ t$ k! t% h
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! T; u9 P8 I/ ^+ j, |
A:faintly fishy. 稍微有点似鱼味
0 W8 ?, d5 H( p& h& O7 \8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ e/ w0 ?$ d& M8 E9 a9 ~A:2 days. 2天
0 _& z% X! b1 c1 \' ]9.What are the principle ingredients in ratatouille?
& g$ P$ y+ @" |0 U: I5 f- t, m炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* l1 s8 G+ g# O0 s) Q, k* Y
A:Zucchini, eggplant, green peppers, onions and tomatoes
5 H1 l' V, X' q$ h) p$ h2 k西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 o1 B+ n' m$ X% D8 Q# Q' b* n+ `* ?6 o
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 x3 w" D5 o; t& v0 J/ |/ z+ MA:cook food in quantities that will be used up within 20 to 30 minutes.3 _0 m/ B1 B) T$ e1 M5 J+ H# r
大批量烹煮食物要在20到30分钟内
; N2 P5 a: ^4 @- C3 ~6 P2 \8 v4 M11.What person has the authority to issue a Health Permit?& c; J' @2 n% G* g* e2 N, f
谁有资格颁发健康证(卫生证)。
. e' q6 J0 J! i+ y6 q  Y; uA:Medical Health Officer.
& T6 Q* h7 x& a  o: b; I5 a医疗卫生官员。% I! D$ Q) }# A4 G6 ^. w  t
12.For what period of time is the health permit valid?
8 A5 }: {- b' \2 e& N9 p, `健康证的有效时间是多久?7 u6 H$ F; @* @+ `
A:12 months.12个月# L1 @* Q& y( }" {
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' V( c$ |4 L/ A' P; k2 a9 t在食物和饮料准备区,通风系统换气的标准时什么/ U3 [0 ?: @& I8 a
A:08 times each hour. 每小时8次% H5 o4 ?$ Y( F/ X) }4 h
14。The minimum temperature for manual dishwashing in the wash sink is) Y! D# H1 e4 ]
手工洗碗,洗碗池的水温最低多少度?
/ z( F4 ]" d/ _A:110 degrees F (43 degrees C). 43度
, w) r! h' k2 H$ W3 ~1 s: e15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ `! Q6 u, k# S2 N
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# c& i8 C& H" ~2 g7 AA:180 degrees F (82 degrees C).  82度
2 Q0 G. \9 M, \# W8 T* Q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
/ Z* p8 ~8 k4 h- Z7 O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 Y0 h1 O' ~) G- i: d8 f% HA:en papillote.  法语自己理解
# j; Q. A; a" Z4 i9 ~2 s17。Wing or Club is considered a
8 j" m- H! L7 P- D. W* E7 ~! h翼和CLUB 被看做是一种...1 x0 R/ o' F1 s: ?! y
A:Bone- In Cut     带骨切; J6 b6 F+ t0 o- k: j1 K  K
18。New York is considered a   纽约牛扒被看做是一种
" Y  r8 V, u  }* j' E# _/ |( fA:Boneless Cut     无骨切& n. z- ^2 Y) n
19.In general, a court bouillon for freshwater fish will contain
. a4 s2 L" E. f9 `0 T7 ]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
! h$ J( l% E8 M7 L# n1 t% Y# xA:the same amount of seasonings and herbs as a bouillon for saltwater fish.- c  k5 k, F- W7 X
和做海水鱼同样数量的调味料和香料
6 n$ L4 K0 Y( ]3 X' p" H20.Anise is very similar in flavor and appearance to
$ N) I, v) i9 _  T八角和下面的那种原料有相同的味道% f) b- B& Q! A3 S  \0 B
A:fennel  茴香
; s! y  c9 _  V4 Z" J5 z) p8 P21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 ~" K  u$ z& G6 b# n7 k
下面那种原料更像大葱且有平面的叶子2 J4 a. n% Y& E
A LEEKS  似蒜葱 (这边人叫京葱)
6 ~/ n! ]- J' e* w22.Which of the following cutting shapes refers to a small dice- k) D1 V' ~6 S1 H7 Z' S: l
下面那种刀切形状指的是很小的粒(末)
# i8 A0 y8 U( IA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 s# A: ~& b- |& L1 z% D23.Oil is added to the water for boiling pasta in order to: N. o" a' }2 w0 R$ X$ U
向煮沸的pasta (意大利空心粉 )中加油是为了
5 Y! V  _) Y/ @: VA:prevent the pasta from sticking and to minimize foaming action.
6 r- x( W: g5 S1 u防止面条黏合并降低发泡。  @/ ]. i1 _7 g. P. b; |5 p
24.Which pasta dish features pine nuts and basil?8 q: A" m' E) w( b* A, A
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' F9 I5 W' }6 X/ T
A:Pesto.一种绿色的意大利面酱
) @9 ~+ a! E6 l, `2 l* S) Ihttp://www.tianya.cn/techforum/content/96/563836.shtml/ F0 o$ T0 W% F, ?2 F
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25.Which of the following is a spring vegetable similar to spinach?' c- o3 D% p0 D9 U! K
下列哪项是一个春天的蔬菜类似于菠菜?$ v. i# T8 w6 A8 L
A:Sorrel. 酢浆草。, I6 I, o& \9 n. L$ s
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:
( D0 J: g; M( h( ^0 p2 u) v哪位厨师最早带来高水准浮夸的美食
3 ]+ q4 t7 R7 s: d8 M3 F  j% HAAntonin Carême 人名 安东尼·卡罗美* a  v$ q0 v/ |4 U6 Q( Z! @& G

& k: r! A: M& }* p# E% ^' a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ o4 D8 H6 |4 J# }, |6 M: _6 y9 {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  C( k! F# u' `9 j* H/ `) X# H  j
A:Cast-iron stoves         壁炉4 d3 U: S7 I( N% y- ^0 o
http://www.usstove.com/products.php?id=6
1 q* U/ D3 V( `  l- f
0 n+ F: Y! D. N7 D9 [* }28.The French term used to describe the roundsman, or swing cook, is:: Y, C5 R0 W; C
法国术语,用来描述roundsman,或摇摆厨师是:
& j1 q1 H; P8 ], f! y7 f" HA:Tournant   图尔南
+ I% W5 h/ v, |! n( E- ]2 z
8 Y6 w8 H1 B7 p0 B29.Another term for the wine steward is:
5 ~9 ~' r% \* h6 O$ Z! q5 v8 C) H葡萄酒侍酒师的另一个术语是:: ^! U: q  B1 b3 c" r* F1 v. p
A: Sommelier 侍酒师% J( m  V/ t, U1 F. _3 B
2 d: Q, \8 N; a( X
30.Molds, yeasts and fungi are examples of a:  x( J$ u# E. |' D9 ]  x6 z* o
霉菌,酵母菌和真菌是一个神马例子( |0 L2 _: t; O0 X' I0 o5 ~; ~
A:Biological hazard 生物危害
! f4 [, G: |, m  t$ k% U- Y
4 M8 U9 ^3 c2 E$ J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 n1 K6 g+ p, ?5 S3 R: a
根据加拿大食品检验局,食品的危险温度区在多少之间:# c& U+ t! U9 f+ k; }/ F8 `: o, b
A:40° and 140°F (4–60°C)     4-60度4 N+ m0 A, \, ^1 W+ X

& v; D" q+ D; d32.All bacteria need the following for survival:) a* o1 i2 V3 I3 c" C) m4 T
所有细菌生存需要以下哪些内容:
* R5 a2 u. y- s( |* s1 a  tA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ b) `8 Z  D% g7 }# J; U

* ~- O1 e- f* W8 p8 l33.Which of the following correctly represent critical control points in a HACCP system?4 E5 S8 R) N# e  `
以下哪项正确表示了HACCP体系的关键控制点?
0 t& z' T& i. N) X( yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   J& q$ a5 [$ q1 ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( Y/ Z# Q" ^- \2 I" W- j6 e% o2 {
34.Which of the following is not an example of a carbohydrate?; j' q% L5 z$ N: i4 P& N
下列哪一个不是碳水化合物的例子?
! F! I+ W! `$ }A:Essential nutrients 必需的营养物质
4 b; V! @" m5 Q% }6 z$ Q- S0 t
- }" Y/ F4 u  H: p. y, V  Z35.The process by which a liquid fat is made solid is called:- r- k1 W6 O& T# v) `! D9 ~8 L
液体脂肪做成固体这个过程叫什么* m' d2 L+ ^, U* m- Z$ H$ C
A:Hydrogenation  氢化
1 z1 ~* p, z/ A8 ~9 @% Z" N2 T3 s% y
36.Which of the following is not an example of a fat substitute?
; o- }% u% ?$ f; i0 }下列哪项不是脂肪替代品的一个例子# }, f7 _7 x! a
A:Acesulfame K  安赛蜜K表
9 W# M: s( v# k+ j# P7 e' o& c2 k/ O( F
37.Health Canada requires that a product labelled "fat free" contain:
9 \( X3 @4 }& ^, D加拿大卫生部要求的产品标有“不含脂肪“包括:6 M3 o) g/ I5 V3 M* u0 ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) @! |3 k. A/ w
- n- @& S: x+ n6 k. a. Y
38.Which of the following is not a problem associated with converting recipes?8 d  W1 g6 E# f7 v3 y5 d1 k0 H: f
下列哪项是不相关联的转换配方问题?
3 R# W+ b9 Y& IA:Unit cost 单位成本
5 u  \6 U5 w( K/ _0 w: C0 O
$ [0 _7 M: C( b& g- s39.The condition or cost of an item as it is purchased from the supplier is called:
& b3 w& C+ }- \9 Z' @) t从供应商采购的物品的品质或成本叫什么
- l3 Y7 K5 ^  \6 |A:As-purchased cost 购买的费用* Q- O0 g+ r, k4 P) s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:. K- O: ^# \! Q2 c9 c& M6 m" A
在新货到来之前用于日常所求的必要库存量叫什么
* W) e  F$ _/ V, oA:Parstock 基本日常最低库存
) z  [. z% Z  g% O; c4 V& W: h  w' N& z' z" Y2 S  b; ^
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 l: Y( q: W: C1 y; D0 I
下面那个缩写是用来表明正常库存流程?- Z. M: D0 P: g- R1 o
A:FIFO=FIRST IN FIRST OUT 先进先出9 l+ \/ q0 i7 E3 F' U
# ~' x- A$ B1 X
42.Which of the following knives is used to turn vegetables?  n' x/ d, `" w3 l% r2 Z. l
下面的那把刀是用来打开蔬菜吗?
6 l  S+ |8 y5 ]/ PA:Bird's beak knife   鸟嘴刀
+ d+ S+ F, R2 c% ~3 f8 ~0 D5 chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: c7 v: a) B2 _- z1 C, {
% r) U& i$ E* P3 t! L43.What is an instant-read thermometer best used for?
9 ]2 z. x5 k2 n即时读温度计最好用于那方面?
8 z" A% J8 g3 O1 ~A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 i8 k# s1 n5 z, ~- f2 H, C# U1 @3 V+ I) M$ I6 h5 l! ?. b
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 y' }3 r5 d6 i$ b& N+ T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! m* D; f" I3 p8 T: rA:Cast iron 铸铁3 R9 D: h7 q( h

% X7 X$ P+ q; M( J3 f  V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 y$ L( w% O; U/ h% f; z
哪件装备下面有一个可移动的碗和一个S形叶片?* s2 K: }3 K( L
A:Food processor 食品加工机
( O3 t  e$ U" R8 M5 Z1 E0 Phttp://www.google.com.hk/search? ... iw=1263&bih=572* b! Q  A" `( S0 N* E; }2 R2 U, i
' c2 b, H' b8 k7 o4 F
46.Which of the following is not a rule for knife safety?
1 l6 _. x% m0 r2 i+ d下列哪项不是用刀的安全规则?
* x& F0 u2 S( f9 b+ x0 {* q9 `" Z! ]% BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& K: m! p' i5 t4 C3 u* {
! Q- \% F7 P, p3 Q- t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. x" M: y6 O. k  ~* s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! |( {0 n4 n- z
A:RondellES
- H9 v+ d$ K5 @1 \( T3 s& Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?& K1 H0 B# ?) |; d& L; o
下列哪项是切成小方块用于汤的装饰?
$ _9 E: Q' m5 ]& A$ PA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; @4 [2 F  v+ d- R6 P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) F7 V+ m, R8 p* Q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!!——
, n$ A% l8 J/ z0 U" ?6 Y! R7 eA:Gaufrette
: I5 c3 o: U+ T, _6 sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 I; q% c- v' v- J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 n. |- w) e+ w$ j( L9 wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( i! }3 G- {  t
, }' z. d5 a" }! X, y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 e1 a  p' V: F& 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): F; Y! n4 Q% R' }. B4 _7 d7 h+ }8 N
A:Cilantro 胡荽叶 香菜
5 \! @4 G* z" F2 ~& \3 R3 Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
# ?6 A1 C2 Q5 t! d/ @ 多香果,  多香果香料是什么
. _, x0 g$ R5 U# Y% K+ Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 f' T+ j5 d) X3 i
A:A dried berry 干浆果
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6 i% |# l7 J& l; r2 G61.Which of the following are used to make a sachet d'épices?2 }, b# x, e, y2 k# B
下列哪些是用来做香包德épices?8 V7 F$ ~0 B! U. G: X3 V! x
http://www.sachetcatering.com/
6 T8 L1 }" m! Q" G+ YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, [3 `" d/ U3 f1 H) `# \

$ f5 i9 z9 R! e- \) o! e62.Which of the following condiments are not soy based?7 i- E7 m, F( P
下列哪项不是酱油调味品的?
6 C- L9 W: s, V" c1 z4 XA:Wasabi 日本辣根
4 ?' M, D. V) @8 y& q; k* d
9 {5 `0 u' D' r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) ?2 [* }3 R' U% G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:& J  a" q; L0 D6 j0 t8 ~
A:Pasteurization  巴氏杀菌; t; Y4 }# L; K* g3 y9 L
) t/ ^! q& X: n8 K4 F. ^; |
64.Which of the following steps is not the correct procedure for whipping egg whites?
$ a; h8 L( Y0 I8 ?下列哪个步骤是不是正确的蛋清搅打程序?
; _- ^& b( \, ^7 _. C) }9 g  \A:Allow to rest before use. 允许休息后方可使用。! A. X) c5 G* j

  a2 a! I1 z# y9 s4 e8 z# }9 S65.The weight of a large egg is between:一个大鸡蛋重量介于:3 c6 u* ?; M$ }3 O5 y+ D
A:56g and 63g 56克和63克" L/ ?* a' E3 }; J* z* y  w

0 ?) Y; e" K+ r& r1 J3 e66.Evaporated milk is a concentrated milk that is produced by removing5 F& v7 Q1 x$ Z- o% b
炼乳是一种浓缩牛奶 是去除什么做的
2 p# `7 R4 j  XA:60% of the water 60%的水
6 e4 U! ^; A0 P, b
' K+ O. w, T1 i/ N67.A method of cooking that transfers heat through a liquid or gas is:+ k" _& G- L$ l5 J2 \+ g6 E$ X
一种烹饪方法,通过转移液体或气体是:* d4 X' S7 ?* M! E# v
A:Convection 对流
+ Z) b( H, d1 i3 N
, J, U2 l' B) E7 v3 i2 m, ~3 M68.The cooking of starches is known as  烹调的淀粉被称为
" h7 I7 p6 m* C/ p) m) OA:Gelatinization 糊化
: k- L, Q8 n2 X1 v+ Z$ |* x9 G; [2 ^/ Y! u5 O7 m) |  Q2 R, d/ }
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ b2 j; B5 B% V/ ^. m$ tA:Braising 烤
  H* s9 O! ^8 g# z
& }* X! A& t2 D! [8 r70.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:$ D, v6 l+ I# F! E+ W4 I
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
( ]' F  y4 E6 ?6 [8 ]A:Fumet 原汁' }$ v% ?0 ]7 i" ?

0 ^* I/ d+ e; B$ p72.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
' a" w" d0 e5 c/ [/ g5 lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 l, V' l4 S& Y& |

+ r3 r6 z2 b1 q6 J- v# [73.Which of the following is a principle not used in stock making?% d; s) J& O4 C0 x% h
下列哪一项不是用于制造高汤(低汤)的原则?
" ^, A: d1 |! x9 t- r) w6 fA:Start the stock in hot water.开始在热水中操作
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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" ~: Y6 i9 |8 _' S/ f- T* Z
A:Remouillage 法语熬汤( b; h1 g) j% [- ]. p
http://www.haibao.cn/blog/post/176242.htm
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