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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, e% t0 \6 r" X% M9 T3 S

' @" ~6 Q, z+ n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 E! W, e# N* q- C( T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/ }0 C5 v* l8 _, @2 ^
1.Which of the following methods should be used to determine doneness in a New York steak?
3 F/ k+ ]1 F$ g8 k9 Q! w5 m+ y* U5 L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)
7 C0 d! c$ a# N8 z' Y# X2 m0 L8 xA: pressure touch. 压力触摸; y  J0 Z, [' B) ~! Y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 \) z1 _0 R4 m$ Y" 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
3 _1 m1 i  F1 a/ o) qA: acid  食用酸
* M* v- ?( c3 q3.Vegetables are major sources of which of the following nutrients?
5 F0 e* l5 o% N: e8 N# [蔬菜中包含的主要营养有哪些0 g4 k8 E7 L0 c5 ~6 b6 r8 F
A:vitamins and minerals. 维生素和矿物质。
7 P. R3 E9 a2 `% C0 l4 M* z: M4.Cauliflower is commonly served with( i+ f1 a$ S% P4 W% o* s
花椰菜(菜花)最常见和那种酱汁搭配+ K, Y8 u. @% t: E: r0 h
A:Mornay sauce. 奶油蛋黄沙司
. u6 I& F: b, b5 O) ?: H8 h* \4 [5.Which combinations of products are found in pie dough?/ X+ y5 ?5 r$ O+ \: o) 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??); X8 X8 _+ ]  P( k) r
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 z* U. F* c0 ]/ L9 R6The French term for mussels is 法国语青口(海红)叫什么2 _! D4 ~! P/ R; @
A:moules.法语青口,海红4 ?* O! X) h& M7 l3 A
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 N/ ^: i( A& G& y0 UA:faintly fishy. 稍微有点似鱼味
- e, j* c% U7 o' E% O7 E0 M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! q* e' L1 s- z- _+ B! ^
A:2 days. 2天( {5 [: P+ n- p3 A5 d* g
9.What are the principle ingredients in ratatouille? % {" m7 J7 r4 j: k
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) ^0 O7 H7 @# [# h2 UA:Zucchini, eggplant, green peppers, onions and tomatoes2 g% t3 p) C4 }% N5 {; ~
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ t* F1 J4 p1 T0 x% |
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" t7 R7 V% B1 z/ L! f/ G. I! cA:cook food in quantities that will be used up within 20 to 30 minutes.0 T5 ^. n7 z, o  \
大批量烹煮食物要在20到30分钟内" m8 \4 X1 T3 ?0 F: v8 c. i
11.What person has the authority to issue a Health Permit?
( y. l: R3 ?+ Z4 F# f谁有资格颁发健康证(卫生证)。4 Z$ T2 J) s) R! n
A:Medical Health Officer.
! t& l( h9 {( j# `医疗卫生官员。
7 f( L9 i9 h1 u  k5 z% J: ^" A+ }. O) |12.For what period of time is the health permit valid?
+ m" \: y- [# j8 z8 A) h2 k) I$ m7 P健康证的有效时间是多久?" R' C2 ?9 }3 F
A:12 months.12个月
6 w. V: D; w+ j0 [1 I/ a13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; d6 t  N* d# \; ~# b8 f在食物和饮料准备区,通风系统换气的标准时什么  Z% }1 ]* Y( r9 @7 D% a+ U
A:08 times each hour. 每小时8次, T* Z) \, ^$ l, y6 [0 r0 a
14。The minimum temperature for manual dishwashing in the wash sink is* [& l* O# J0 |% R$ N, H
手工洗碗,洗碗池的水温最低多少度?
; }/ z( }; @6 f8 \A:110 degrees F (43 degrees C). 43度
6 [3 t/ B7 ~: m! ~9 {4 Q& _15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 P, V6 C" O! m% _+ r6 }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  T: J" l3 \# m) s: D
A:180 degrees F (82 degrees C).  82度
1 m# r' Q& N# c  J# L16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' V& \/ u% v' p. y/ M用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# o) w9 X) y- W8 s8 M
A:en papillote.  法语自己理解
7 L% J) p8 ?) a7 ^7 W& ^17。Wing or Club is considered a
# y* [3 u3 s7 f翼和CLUB 被看做是一种...
+ h7 ^3 p9 W3 U. A: r# FA:Bone- In Cut     带骨切
" x; s5 c( _; Z3 D( D- K  N18。New York is considered a   纽约牛扒被看做是一种! `5 }: q: ~" a! \
A:Boneless Cut     无骨切2 _  w! f$ i/ A; {$ m1 G4 t
19.In general, a court bouillon for freshwater fish will contain
$ {% K$ T/ w1 m' B( f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- z  I- [) b2 _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.& b$ d9 ^8 Q+ \5 b: A
和做海水鱼同样数量的调味料和香料
8 v% n9 n, T, `9 |7 R2 `7 l. C20.Anise is very similar in flavor and appearance to' e, X; ^' ^9 h* K# I
八角和下面的那种原料有相同的味道# c$ J4 u3 @  K8 i) x" A3 m
A:fennel  茴香
7 n+ m5 d, Y; d6 @" A+ L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& }1 ~' I& z# |/ q0 c5 A
下面那种原料更像大葱且有平面的叶子; f3 }$ @6 O5 G7 \8 G: {
A LEEKS  似蒜葱 (这边人叫京葱)
+ n  M' Y7 V- {! h' G22.Which of the following cutting shapes refers to a small dice
9 a0 ?' Y. H  i( \5 D下面那种刀切形状指的是很小的粒(末). q" J* q+ {# j& M9 B
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。  V5 m' f7 o! T% g
23.Oil is added to the water for boiling pasta in order to; K: }6 M- a8 `8 Q5 I1 h. Q/ U
向煮沸的pasta (意大利空心粉 )中加油是为了
! l- F, s1 g* D2 f9 G6 Y( s  QA:prevent the pasta from sticking and to minimize foaming action./ P. }. s" R" a  j
防止面条黏合并降低发泡。/ l% W: C5 ], R4 K, n5 g6 v- b
24.Which pasta dish features pine nuts and basil?
& n6 B2 P# M+ L下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" f* j7 e8 |0 w9 y
A:Pesto.一种绿色的意大利面酱 & e8 ~9 v$ i: U- P) q; E$ n! l
http://www.tianya.cn/techforum/content/96/563836.shtml
2 C5 W1 @8 W" \0 b" h, S- ?/ C# E- k+ t4 ^" d. Z' T# O0 k
25.Which of the following is a spring vegetable similar to spinach?
( t! g: E7 G, R. N下列哪项是一个春天的蔬菜类似于菠菜?
2 L7 ?7 x# H8 H8 t- QA:Sorrel. 酢浆草。
0 t4 C/ ?  w8 ?http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:
9 u# p$ M! j$ e* h4 s哪位厨师最早带来高水准浮夸的美食
& z/ \  L8 U) o2 E/ }AAntonin Carême 人名 安东尼·卡罗美
% _, z4 E$ d" ^0 B/ z2 d3 y6 I* |% W% i5 G/ C% I" _) f
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 O$ P) l1 @5 m# _! t9 q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# E9 B' X: _9 X" f, |) a: e' r% ^/ |" WA:Cast-iron stoves         壁炉- X& k8 }! l( c
http://www.usstove.com/products.php?id=6/ k$ ~' i1 B( B( q5 n! q- n% g
0 a) c5 i% X/ J
28.The French term used to describe the roundsman, or swing cook, is:
& ~2 c  [! p% t, o. a, u9 V* `  w法国术语,用来描述roundsman,或摇摆厨师是:4 S2 p, ^' k- l; D& R1 L
A:Tournant   图尔南
0 I" d/ Q1 j4 f* _; z, T
  h" Z/ o: N3 {1 g1 X( y29.Another term for the wine steward is:
8 Y7 q( Y9 R# k& y葡萄酒侍酒师的另一个术语是:' y! a0 j: Y" k
A: Sommelier 侍酒师
0 M6 O0 ?" s& ^
( H! t  u5 c+ W0 q0 x+ H30.Molds, yeasts and fungi are examples of a:/ A; c& v% x% X7 @% {
霉菌,酵母菌和真菌是一个神马例子' A) J. `3 Z  V- j! l, ]$ Y
A:Biological hazard 生物危害
8 P) T( z' z( s5 d/ {/ ^! t6 j! h& n
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( m* _  E4 E& O/ ?* D1 S  x6 `根据加拿大食品检验局,食品的危险温度区在多少之间:
, ?. L& ?( d# Q9 S; t+ S$ FA:40° and 140°F (4–60°C)     4-60度( F0 y# \7 Q! K8 _/ b

% C8 y" @/ Q- f8 {) S: Q1 m32.All bacteria need the following for survival:. y9 i4 a( Q) n# H6 k( k6 M7 [
所有细菌生存需要以下哪些内容:; Z' b; i% F9 `. ]& a( ~; r* `
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
% n# t3 r' W- U9 A8 v9 ^2 N, p3 f( c! S& L4 }& V
33.Which of the following correctly represent critical control points in a HACCP system?
' F; I0 t# I. B3 E. I以下哪项正确表示了HACCP体系的关键控制点?
$ T+ }) X9 @$ \& [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % K( r& F, C# k* H2 L
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, o& K* j6 ~$ j0 D$ K% [

4 X7 w! [9 P% u, X$ j34.Which of the following is not an example of a carbohydrate?
6 P6 k) R3 c+ `( b% T/ W: v) m下列哪一个不是碳水化合物的例子?
2 b3 ^7 q* x0 K# U: ^1 BA:Essential nutrients 必需的营养物质
/ B* [; E) n6 T; R: N
; D( h. h, H/ u+ H- g! w35.The process by which a liquid fat is made solid is called:
- p- n% n' M: H& `# A9 S液体脂肪做成固体这个过程叫什么5 N7 y1 U3 M+ P5 G0 y+ V
A:Hydrogenation  氢化& r8 i) X; ^/ K2 w  a

& }, F& \, P7 R6 ?36.Which of the following is not an example of a fat substitute?
! b3 [, a% c  A9 W' N下列哪项不是脂肪替代品的一个例子
2 w! z8 _! X' P% SA:Acesulfame K  安赛蜜K表7 w7 P+ H8 H! ?' f, B
4 @( Q5 l; h' z% K2 s) n6 J* Q  A) ^
37.Health Canada requires that a product labelled "fat free" contain:2 L) _' h( ^. b8 k2 l( R
加拿大卫生部要求的产品标有“不含脂肪“包括:0 w# p* P. e5 T$ H7 T3 f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 X* ?: A( S  W" @

& @+ B5 s. ~% W' d4 X38.Which of the following is not a problem associated with converting recipes?
$ P' K) u1 A! l; b下列哪项是不相关联的转换配方问题?
, j9 S- R4 J# B* Z5 Y7 \4 {( EA:Unit cost 单位成本
& \0 I" `! G2 t  W% D8 y2 A3 Z* V; H* k+ x' F
39.The condition or cost of an item as it is purchased from the supplier is called:5 E1 f6 \) P8 M' C4 F2 @
从供应商采购的物品的品质或成本叫什么/ U; l" f% N: h( a- b
A:As-purchased cost 购买的费用* ^/ S9 P9 Z5 }6 I1 C5 p% r

7 g% f1 w8 {; b. E) w1 E& E4 e40.The amount of stock necessary to cover operating needs between deliveries is known as:4 |1 Z- |5 K& B: K
在新货到来之前用于日常所求的必要库存量叫什么
, M4 `! C0 d0 }3 r0 OA:Parstock 基本日常最低库存- j. {) s; F: M; z* G1 M+ A

; z$ y# D  H  ?0 b8 F# I* Z41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 K, n* x/ b3 E  t下面那个缩写是用来表明正常库存流程?
! Q! ?+ m; X0 L+ l. |5 ^A:FIFO=FIRST IN FIRST OUT 先进先出
: v$ ~6 Y- }- y: ]7 J: z4 @
  Z5 Z; E, F  j8 O4 M2 _6 W7 o42.Which of the following knives is used to turn vegetables?& G9 R  i( n  V% T
下面的那把刀是用来打开蔬菜吗?
; f8 Z3 ^# L; H3 ?6 a& DA:Bird's beak knife   鸟嘴刀
. F$ S/ B# T; W! k" Y9 y$ [http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 M5 X  b5 Y/ U0 N
5 U  x) f# H0 T) }/ Z43.What is an instant-read thermometer best used for?4 W1 s6 K! e) e' {+ f
即时读温度计最好用于那方面?
) J5 a- h0 s3 o4 jA:Checking the internal temperature of a roast 检查被考物品的内部温度0 s2 b. @2 l' l3 d) g% {* X; B

& [$ y) n: ]! Z3 {9 j3 b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% Z1 d' U. c8 X/ K下列哪些金属材料受热均匀,通常用在铁板而且非常重
  \; t& C) {! j# Q' J- V1 f3 _A:Cast iron 铸铁$ w9 k" K8 j8 ~
5 N$ t; I; {% o9 u; I8 I
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" S! [2 s* m6 Y+ l2 X哪件装备下面有一个可移动的碗和一个S形叶片?8 J0 e0 {" X2 c! s" x( O  G
A:Food processor 食品加工机( U& n) n9 I. e; u8 X2 R
http://www.google.com.hk/search? ... iw=1263&bih=572* J7 H+ K3 @% x1 y
- i8 `! ~- y  L5 n- ?
46.Which of the following is not a rule for knife safety?. P0 n8 v; I$ l! v" S
下列哪项不是用刀的安全规则?/ ?% B8 E) w5 M, z0 D5 `9 ?& L! d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# o8 A6 p. b$ M& y9 p

9 q# v% Q7 [  h! V- ~, r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: j; e4 b. Z) }6 R( |1 ]- V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ w/ H6 y8 @; v4 `' \/ e, w; jA:RondellES   q9 R7 d5 \+ ~! E* B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 E, j5 w1 b! J5 _

+ g" m$ x* \4 v- i6 }1 A8 c48.Which of the following is a diced cut used to garnish soups?
1 k$ B7 d( I: F# c" ^8 l$ W5 D3 `1 ~! B下列哪项是切成小方块用于汤的装饰?
4 B6 z4 F+ Z0 ^6 V2 m5 G0 H4 mA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: ]' ^  [8 n$ G5 t' V( O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( p( i5 z7 ~1 q4 K4 \" B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: R: e% v0 l; C
A:Gaufrette 2 ^, I) P2 ?% L) ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  j/ e8 I; z4 y( ~/ b2 Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" p+ |$ |9 M% g% C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 [5 ^6 }( R8 m2 k' h& z
1 E+ S: H8 l9 I" F
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 V6 a9 m& w0 Q! A3 t6 D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). d$ }6 f. N$ w, S  s. G/ A$ R! ^
A:Cilantro 胡荽叶 香菜
/ U" I; W6 G% x8 Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ O5 ?, Y& }3 v9 F' k
1 u  @' X. i/ r60.Allspice is made from:4 j* ~+ l9 G, c: D
多香果,  多香果香料是什么7 _$ Q! _! ?7 I. [* ^# N& g" D+ |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; Z- ?, L' T1 [( j% W8 D" GA:A dried berry 干浆果
# L7 S0 L$ z. F  B' r' _. P8 n* S% O" \2 g% u. X+ X" ?: ?% {/ S
61.Which of the following are used to make a sachet d'épices?4 d% Q) Y* W3 w! X1 Y
下列哪些是用来做香包德épices?- y" `6 k7 }- s+ s0 B+ z
http://www.sachetcatering.com/+ ]! o9 ]1 O* [, e1 _2 g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 k- p7 _' S) b8 k- S# T
5 w4 ~/ x& a' W62.Which of the following condiments are not soy based?; I, a! h: z  G
下列哪项不是酱油调味品的?/ F/ _9 z) A( f9 i5 F. N+ ~
A:Wasabi 日本辣根8 `2 V, Z- Y) C/ a7 z, A

" W! q# _3 A' n$ o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: z8 i0 E) J6 M0 n3 E7 {4 N/ [% @0 H$ b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$ o8 y7 v0 G% e5 ?6 D+ rA:Pasteurization  巴氏杀菌0 u- @7 j, @5 ~" ~. E" y
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 V: R% [1 d6 h, k; P5 B5 }
下列哪个步骤是不是正确的蛋清搅打程序?# z. \+ P+ q- M5 i$ @  d
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 s" e/ R$ `, AA:56g and 63g 56克和63克5 n4 J, j$ P6 F. y* J
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66.Evaporated milk is a concentrated milk that is produced by removing
6 n% |6 R& q& E) z炼乳是一种浓缩牛奶 是去除什么做的* U% t; E# r* K
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
4 t- j5 T' @: x$ O" Z一种烹饪方法,通过转移液体或气体是:$ }& v# y# C1 H' n
A:Convection 对流
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7 r. m- A2 D/ S$ |68.The cooking of starches is known as  烹调的淀粉被称为7 h6 B/ T' _  }$ ]
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# q, Y+ o. F# C% D& S. M0 M4 sA:Braising 烤& }, J- T1 l$ m

! |. X" |  m1 J; q/ H70.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:& W2 i& p2 S. H% f/ w2 P' Q2 u
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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) i. r5 F/ L  t4 A, H* ?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$ T/ L( I, ^# Z+ o. g" v7 X* H8 \
A:Fumet 原汁
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7 c% \3 {: e- A' I- t# B: J" h% ~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1 v/ n: c* w, F2 i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜  B1 b6 U9 F+ [" _: a* g2 n! I" v
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73.Which of the following is a principle not used in stock making?& e3 u5 L; b+ Y5 I" X" }
下列哪一项不是用于制造高汤(低汤)的原则?$ ~' L8 H6 v9 p1 l9 E
A:Start the stock in hot water.开始在热水中操作4 V3 `8 i( `+ u. J. z( a, a
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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
* C2 R7 i) u/ k% sA:Remouillage 法语熬汤
7 K8 z! o& I: w- G8 dhttp://www.haibao.cn/blog/post/176242.htm
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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