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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。; d/ ]$ m# ~8 C) d9 N# I2 |3 l. Z

+ w# D- I  i& A8 G: H, j. H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。, f8 N9 ~3 p* e9 O# 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
大型搬家
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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
) Y7 r: }" Y( ^/ Y9 H1.Which of the following methods should be used to determine doneness in a New York steak?3 _9 _& r; a6 ^
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: U2 k  D$ k
A: pressure touch. 压力触摸& M4 ?& Z  W- q* {- j; _3 R% k% E
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 w' p) D6 L- i
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
& Q. x# b6 s- F( _+ ?$ {8 w* Q4 `: WA: acid  食用酸
+ E5 g. B( V% e3.Vegetables are major sources of which of the following nutrients?& Z! j  H6 _' A7 ~
蔬菜中包含的主要营养有哪些, N5 q" v. B! f- B8 h
A:vitamins and minerals. 维生素和矿物质。
. c$ K2 W: q: H6 {4 U) R) z3 s4.Cauliflower is commonly served with
% Z; Z( [  `, }+ [花椰菜(菜花)最常见和那种酱汁搭配
8 f$ `, [4 b& }, K/ s7 P3 bA:Mornay sauce. 奶油蛋黄沙司- {' |6 N& b5 y# X8 T
5.Which combinations of products are found in pie dough?1 @# z# W# D5 I3 C$ E; I; i
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 L- Y" A, X) z3 S4 a; a
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- N6 k, m% [5 }4 j0 {9 W6The French term for mussels is 法国语青口(海红)叫什么
  @/ O+ g% y: |. w- m" tA:moules.法语青口,海红
2 O3 T8 X6 c) o" c  ~7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' N2 V7 b4 F3 m5 a+ V4 d) m8 d
A:faintly fishy. 稍微有点似鱼味
7 S3 C1 d" ]9 `+ x+ h; }! D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; c7 v- P7 M2 ?
A:2 days. 2天
4 E5 ^6 U" a0 n% j; l- |4 F9.What are the principle ingredients in ratatouille?
& d* h* ^; y: z" z# p# h' ]# @炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& p1 F' e- D! Q' wA:Zucchini, eggplant, green peppers, onions and tomatoes% s9 q, Z& u- ?6 d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); k* N3 N/ q2 j
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# D: ?  s: t( p) t# qA:cook food in quantities that will be used up within 20 to 30 minutes.
: g6 N. u3 V& ^6 h8 I大批量烹煮食物要在20到30分钟内. w  {! Q, M$ m5 i. m: ~
11.What person has the authority to issue a Health Permit?
, M7 n  M1 e8 U8 N. _1 ]谁有资格颁发健康证(卫生证)。
. r8 B. V. J, z! D% iA:Medical Health Officer.0 U7 O! P$ @8 o  [6 Q2 _' L
医疗卫生官员。; o5 n& E: e; Y. l( f0 B
12.For what period of time is the health permit valid?' i' j; v* D. K4 x: p( P
健康证的有效时间是多久?% J1 @- O. f  J/ s, k
A:12 months.12个月
: F! q0 q$ a- b2 c$ a* H  t4 I) S13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ o' Y% R1 F: U8 e1 e/ w+ q% s在食物和饮料准备区,通风系统换气的标准时什么
# w) y/ R0 l, cA:08 times each hour. 每小时8次
5 a+ X9 i8 c5 B, K3 t14。The minimum temperature for manual dishwashing in the wash sink is7 V0 i# _4 r# f5 v) Y+ s( X
手工洗碗,洗碗池的水温最低多少度?
3 e& u3 @& U  |/ F& ZA:110 degrees F (43 degrees C). 43度9 A$ ^, N7 G$ r4 W' Z: d
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" {1 P' ^+ m  x
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) i5 G/ ]" p1 O. ]. A5 d1 I& y2 E
A:180 degrees F (82 degrees C).  82度5 E! m6 w: y+ w$ H& L! t5 w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 W9 i# e6 W3 v$ J用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 L! `& g( T4 D; d5 H' q% s0 \
A:en papillote.  法语自己理解
4 }$ d' U) Q7 q) p  Q& ^17。Wing or Club is considered a# ~/ ~- g% P+ G
翼和CLUB 被看做是一种...% h! A- k" f* z; a% n
A:Bone- In Cut     带骨切$ G% ~: ^. M; W3 M/ J# f4 L
18。New York is considered a   纽约牛扒被看做是一种
8 O; r4 A2 B) T  D' A9 BA:Boneless Cut     无骨切. \- E3 `: Q2 O4 X3 ^
19.In general, a court bouillon for freshwater fish will contain
; g( P7 }# i/ _5 y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) l4 l" C3 {1 w* n( J  s
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% L' d* Z; S+ v- |4 D7 N和做海水鱼同样数量的调味料和香料
8 H0 m7 h; Z5 c, Y  \20.Anise is very similar in flavor and appearance to7 S! F+ [* [2 |$ q- N
八角和下面的那种原料有相同的味道7 p" p  `# ?! {5 q; q& F3 \: g
A:fennel  茴香2 r1 }* n- v, S; V7 _, J% Q4 t
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 y; B4 V- Y& u! e! c$ d( y* c
下面那种原料更像大葱且有平面的叶子& L$ A0 E0 `' f( U
A LEEKS  似蒜葱 (这边人叫京葱)$ N# |$ e; u4 j+ m
22.Which of the following cutting shapes refers to a small dice
1 p/ _  a" R' Q7 b1 u2 u3 }下面那种刀切形状指的是很小的粒(末)7 A: w& t8 J$ H5 k+ ~* k6 v" r
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 D! I+ k/ G" D, O4 E  A
23.Oil is added to the water for boiling pasta in order to
1 k4 V5 Q' t, T7 d0 X9 z/ U7 P向煮沸的pasta (意大利空心粉 )中加油是为了
6 V; V. y+ k" t0 U! M! P  PA:prevent the pasta from sticking and to minimize foaming action.
  f  j/ f7 T* G: E7 n: c防止面条黏合并降低发泡。
2 K9 ], U2 W: i' Z24.Which pasta dish features pine nuts and basil?
/ m9 z' B# a( B9 {7 Q/ G9 F+ s下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" F; O2 }  f' f( g9 Q; z$ K
A:Pesto.一种绿色的意大利面酱
. N4 P: p3 N) V8 V! G8 ghttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
9 a1 w; d" h/ {- q8 e下列哪项是一个春天的蔬菜类似于菠菜?, l  Y' B1 p, Q( G8 ]
A:Sorrel. 酢浆草。5 A* e- b, H0 ?6 Y# M% 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?
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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:
) b4 j; p6 G- s) F4 U/ w9 L1 G( A哪位厨师最早带来高水准浮夸的美食% ^+ a. _" e% Z, o3 m4 e+ J# x3 f: {
AAntonin Carême 人名 安东尼·卡罗美5 n4 z# _1 Q1 s$ p9 E, l* ^
. y- Y. Z8 S, m6 e: b
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* W. g  b, ]! j6 B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* q0 I7 |1 u) u6 b: e: c, MA:Cast-iron stoves         壁炉
+ T, d* t0 J) [& Y9 Rhttp://www.usstove.com/products.php?id=6
: _- O$ u3 {" ?. R6 S$ ]: L% p5 d8 [" g
28.The French term used to describe the roundsman, or swing cook, is:+ n1 o) O' I0 j6 X) N! |/ E& L
法国术语,用来描述roundsman,或摇摆厨师是:
8 M, g4 w. s% x9 vA:Tournant   图尔南
: b+ O6 q8 h# `
; u9 G- s% ?3 E3 p' y29.Another term for the wine steward is:
- n9 ?1 H8 c5 ^7 Y2 E: i( B, ]葡萄酒侍酒师的另一个术语是:( r- b( X; }5 [1 T
A: Sommelier 侍酒师4 l' @0 U7 b5 x
. K* [, B% Z5 h8 J+ ?* R9 D7 h
30.Molds, yeasts and fungi are examples of a:" m, N3 w( j3 U8 R9 N% A- d
霉菌,酵母菌和真菌是一个神马例子
* y) S6 E6 X% BA:Biological hazard 生物危害- j, j& H- R/ n: ?& r  `3 f" H
! K# v2 m) [- N8 P
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 l  o+ T/ m' a
根据加拿大食品检验局,食品的危险温度区在多少之间:- a: s$ y  e+ O6 A1 d) \7 L$ S
A:40° and 140°F (4–60°C)     4-60度
7 d  D. T# [% H6 O7 `! s, R2 r5 q7 L4 G$ K: F9 Y
32.All bacteria need the following for survival:4 V8 W& G( _# e) J
所有细菌生存需要以下哪些内容:
0 D8 J6 P6 U8 QA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 Q& Y& l% {$ |$ `4 k* x1 d& L0 V4 R/ H  B
3 w( ]0 t- ^3 f# `/ w7 D: w
33.Which of the following correctly represent critical control points in a HACCP system?
1 K1 Z% j" i, L& Q; m) V% a  [4 z以下哪项正确表示了HACCP体系的关键控制点?
9 t8 v2 @' q5 Z& b% y& [1 s' Y6 L- iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 D. {# P! t( b3 Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 q- I( ]1 h7 \9 `: c4 P2 H
( }1 t! B6 s+ c: L3 |, p/ ]
34.Which of the following is not an example of a carbohydrate?8 Z* M4 K8 ^' M7 i' {5 r
下列哪一个不是碳水化合物的例子?6 ~% s" Q' z- e. x
A:Essential nutrients 必需的营养物质
" T  Z+ t% Y' g" b) Z7 _5 b6 t/ |+ J, ?# n5 K3 m
35.The process by which a liquid fat is made solid is called:0 S/ J4 l# W8 X& {
液体脂肪做成固体这个过程叫什么
! S$ S1 Y$ h# B- V) P' X; jA:Hydrogenation  氢化
2 C! Y) a/ B7 j: V# M. [1 Q, d
36.Which of the following is not an example of a fat substitute?: g8 w, ]( |0 d# F
下列哪项不是脂肪替代品的一个例子4 X! _: X% u# H
A:Acesulfame K  安赛蜜K表4 r8 J& A  X' ~* [/ K3 d; d
9 ?+ f2 I: h* D0 R5 ~) b
37.Health Canada requires that a product labelled "fat free" contain:+ z2 f1 g. q) C2 W3 z& L
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ y0 r2 t9 w) ?# |, `9 lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  L$ e3 b; U) j- ~! a

2 S4 J* V! _# n3 L38.Which of the following is not a problem associated with converting recipes?
6 y7 r) B  P) x8 T下列哪项是不相关联的转换配方问题?
7 u& p$ t$ J/ j' I/ dA:Unit cost 单位成本- v: K% Q* m( S# R: s" J  N- H

: D& E) G/ j  U7 @3 o3 _39.The condition or cost of an item as it is purchased from the supplier is called:
9 \, P) U7 R; G4 i! |; k从供应商采购的物品的品质或成本叫什么6 H8 K# Y- O( m$ F- l
A:As-purchased cost 购买的费用
0 a: P6 m1 A: {7 q& v$ h* A  D
40.The amount of stock necessary to cover operating needs between deliveries is known as:
- o- \! M# [2 z在新货到来之前用于日常所求的必要库存量叫什么% h4 }, z" k3 q" e6 z( K- n$ K
A:Parstock 基本日常最低库存
# r( e# R% T/ Y, s0 B/ k: \5 T/ E
41.Which of the following abbreviations is used to describe the proper rotation of stock?( i4 G& ^3 p5 n3 T' k) ~, R. f
下面那个缩写是用来表明正常库存流程?
( n; I; [1 c$ m) O0 ~# RA:FIFO=FIRST IN FIRST OUT 先进先出0 i2 D; Z& r- c+ L& i+ K7 @
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42.Which of the following knives is used to turn vegetables?
8 |6 E* T* X- D, K5 P8 v下面的那把刀是用来打开蔬菜吗?
9 |) k, ^  v  v$ D" h' QA:Bird's beak knife   鸟嘴刀3 a8 w; \# Q! d! Z" K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& M0 q4 M% C. `7 ^8 R* ?
' y9 O+ v7 V2 @' E; a/ w5 X% n5 M43.What is an instant-read thermometer best used for?
# p+ U+ _& j& b& w, d5 I6 I/ i即时读温度计最好用于那方面?
# v3 Q% R6 @- P7 R! G( P! d# AA:Checking the internal temperature of a roast 检查被考物品的内部温度
  P+ z# l9 r# [! {5 h3 \* u# p! y( c3 c% k- q8 n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# I, N2 O8 L# E
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 E9 z, T  Q/ w& t9 p. D" ?; GA:Cast iron 铸铁
' s: C* W8 u1 Y" Q& [. c3 {3 K3 L" `1 v8 a  c9 A% Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ k  H+ R/ ?6 d2 y, {: w2 @# p
哪件装备下面有一个可移动的碗和一个S形叶片?
% Q: r3 A) e" q% N1 LA:Food processor 食品加工机
8 C' a% l  I1 p3 e* T. d4 N9 X, yhttp://www.google.com.hk/search? ... iw=1263&bih=572+ H# f0 B& i7 v) K* \7 S
# K6 T+ i) @) K8 E9 y
46.Which of the following is not a rule for knife safety?
/ [/ O, M0 B9 G6 w" Q下列哪项不是用刀的安全规则?
, d1 G& G2 H' uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. c+ o( i7 B% E3 w8 o/ J
: _2 @* I9 R/ |. X9 i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# u/ K2 W( y' |* h( [4 o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 ~7 B. G' R9 ~* t
A:RondellES . ~( |2 g* ]4 K! t0 l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; ]( [/ S% u' m
* s! v, o0 e# s: P7 n, u
48.Which of the following is a diced cut used to garnish soups?
2 f7 `& h2 [; X下列哪项是切成小方块用于汤的装饰?
/ C/ l& z! H; ]5 r' dA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 s# ^" H5 W" P7 m, @' v! X, K: ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# s7 b  C" V: L! g2 a8 E# {. d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!!——
# I  i6 x9 v# FA:Gaufrette / v0 D3 r; `$ k# t# D9 O% ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( u  a+ x& q( nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& V/ ^8 C9 _  F, JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* N! M' v3 P7 T, ~( K/ J! ]
7 Z& S% H$ d5 x4 d; Y, t4 t
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# k+ q! E2 c$ u9 J/ z3 @# u2 |- S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)3 N6 r8 v. h, E& X! l, n- V
A:Cilantro 胡荽叶 香菜3 Z- f- L6 N' A7 V. N& I- }( s5 Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 Q8 g( T: k# O1 ]% u4 G/ B
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60.Allspice is made from:
- |# @+ a0 _: w8 T  H5 o% Z- i 多香果,  多香果香料是什么  i4 p3 g3 l" K! h+ S. X. u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ ]- o# b/ G$ ~( j2 u+ x
A:A dried berry 干浆果
# `6 h" D! P% q  n
$ z( g2 v. ?% }1 C2 j6 ~& ]2 f61.Which of the following are used to make a sachet d'épices?
& Z+ P+ C6 X0 E9 y9 {: Z下列哪些是用来做香包德épices?) p# d0 o3 X1 E# n
http://www.sachetcatering.com/
! V' C/ C% V/ @6 }. x8 GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& S; O9 a4 V& g% I
3 A  S0 r3 x( ?: N6 I4 x5 A" a3 ^62.Which of the following condiments are not soy based?
8 ^7 U" u  M/ A1 c$ c0 E下列哪项不是酱油调味品的?, y! ?  Q" j# U) p! ]+ [
A:Wasabi 日本辣根
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: ~& s' M, p- B+ I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! t/ U0 I& M, z1 Q3 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 f. g/ y4 ?  x7 g" k% W
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; r8 V' Y/ ]. J* P$ e下列哪个步骤是不是正确的蛋清搅打程序?! o8 o' T0 }! ?0 m5 c
A:Allow to rest before use. 允许休息后方可使用。/ K, ~) z4 @! ]! ?
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 p( Q; H6 v& [7 B7 @A:56g and 63g 56克和63克1 n  ~" K# j! M" m4 K6 ~2 l7 u
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66.Evaporated milk is a concentrated milk that is produced by removing9 I$ X5 ^) d2 A( _3 S! B% b* G
炼乳是一种浓缩牛奶 是去除什么做的
7 I" p: |- o: }9 WA:60% of the water 60%的水; W4 \! e% B9 N2 a/ q/ ~
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67.A method of cooking that transfers heat through a liquid or gas is:: E; G+ m/ s) v9 \3 u
一种烹饪方法,通过转移液体或气体是:
  c! C* h2 G( H1 O; q, CA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
0 W, c0 o) I, ^8 iA:Gelatinization 糊化
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8 A$ B6 d1 @1 r$ v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  e" C& H; o0 l8 S" J/ e5 A' N( r
A:Braising 烤. c( d6 `0 d* j1 `! o& V

# y; O* X9 X( l& b4 h6 m+ O; H; O70.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:
" U4 F7 v0 ?, f2 U8 s- TA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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! S3 t4 ?4 `# Q71.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 Z# N/ E2 R+ J0 n# L; B, c- zA:Fumet 原汁
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0 o0 Y" r3 G* o7 Y1 F* c72.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
4 ^6 ~4 E; c2 X; XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
  t5 w; \( _9 G' v, _下列哪一项不是用于制造高汤(低汤)的原则?2 _' K( y/ T5 p" D
A: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6 A* o0 B. e4 J0 h8 \: o
A:Remouillage 法语熬汤( b/ z$ G* Q+ m3 S( x! V
http://www.haibao.cn/blog/post/176242.htm
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加油!
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