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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 Y6 d* I, b7 Q) ~. M: g/ I  U2 x4 @/ F
6 g1 `  G+ E8 R* j/ ^1 N  P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。% N: n- t* a* p3 v- {$ M6 B
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
+ K( T3 e# I2 B0 K& y2 v1.Which of the following methods should be used to determine doneness in a New York steak?
1 t5 x2 g) O9 ]3 r1 s& I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)3 D/ E+ h) g( x) E' T- M2 l% C; w
A: pressure touch. 压力触摸. C; s+ m1 l( s) b$ v1 A- a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" h* p8 a# \" c! {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
0 p+ ]1 c3 `" J) E- MA: acid  食用酸
) J: @/ `& [! I& m- m4 [, U; }- d3.Vegetables are major sources of which of the following nutrients?  q7 z7 e  i/ [7 [5 u$ e8 a  C
蔬菜中包含的主要营养有哪些
' D* d: D- k  @. v4 k. B" I" O3 mA:vitamins and minerals. 维生素和矿物质。$ u5 ~2 U3 Z) N* d. N( V/ Z( f9 I; i
4.Cauliflower is commonly served with1 p) i% q, I6 g' d) B' e5 V% s
花椰菜(菜花)最常见和那种酱汁搭配
' y% r6 Y9 C% H& _A:Mornay sauce. 奶油蛋黄沙司
: S+ b  u# U$ L* U; T5.Which combinations of products are found in pie dough?
. \% e# I4 W2 `7 j下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* E+ i! o9 T( H% d3 pA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 g: A. Q7 b6 H& B
6The French term for mussels is 法国语青口(海红)叫什么- [5 |2 @' K/ c: c1 y$ A0 e4 I
A:moules.法语青口,海红
4 M. V+ C' H+ z  e- L- U- a7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) {. c7 w) y" ?& h2 d/ r4 s5 _' \
A:faintly fishy. 稍微有点似鱼味
; u6 g# G9 B  }8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! k, m* E& o  M! a# z7 `3 E# AA:2 days. 2天
% M8 o) U, J: b" }9.What are the principle ingredients in ratatouille?
" i6 I( h/ u( B/ ~2 `$ j炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  f% }( p( P* [7 S7 V* |- r
A:Zucchini, eggplant, green peppers, onions and tomatoes
& a/ K, B: Q8 u8 Z西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 v8 q- P: B' g/ G( g2 F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) `1 q6 U% |/ ]4 S1 mA:cook food in quantities that will be used up within 20 to 30 minutes.
' @2 Y7 H! r3 B/ I4 M大批量烹煮食物要在20到30分钟内2 w% [( [! B4 `
11.What person has the authority to issue a Health Permit?3 g0 H6 F5 Z, ~- D0 M
谁有资格颁发健康证(卫生证)。# w3 r8 B" j, C% A
A:Medical Health Officer.
- v# e: i: Z8 a! C7 t' A医疗卫生官员。) C" s, P) }9 z/ H) U" B
12.For what period of time is the health permit valid?& H' |3 D" i' M; |! E
健康证的有效时间是多久?
) L$ b7 `1 H4 v6 m* u2 jA:12 months.12个月& Z' b$ p& k: c, o
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' i7 W3 q9 p: F$ h
在食物和饮料准备区,通风系统换气的标准时什么$ S5 W7 p  R' X
A:08 times each hour. 每小时8次
& B' \9 c3 a& _! b$ M: Z( {2 \. m14。The minimum temperature for manual dishwashing in the wash sink is
$ \6 i" f1 ?. z4 \0 ~5 f$ V- U! P8 c6 {手工洗碗,洗碗池的水温最低多少度?- r% d! r9 q. g4 Y4 Y- k
A:110 degrees F (43 degrees C). 43度, t1 f  J2 D" P- g
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 [" d' B+ h: Y+ d7 c& B6 o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  n1 E0 W) ~' f# a0 k% iA:180 degrees F (82 degrees C).  82度
7 G5 ?& G3 ~/ j16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 U9 F4 ^- v% T
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) e. i. p1 G; s9 K+ R  @9 |- b8 mA:en papillote.  法语自己理解& E( T2 x- }- \+ C2 n  g
17。Wing or Club is considered a
! z4 B) D0 l- e翼和CLUB 被看做是一种...9 t9 }" [% H4 D+ k5 T
A:Bone- In Cut     带骨切
/ _. o* ?1 H  B. t- T18。New York is considered a   纽约牛扒被看做是一种" V  p8 N. \2 V  v3 H% [9 E& B' n
A:Boneless Cut     无骨切
" p9 \+ w. a4 `' ^19.In general, a court bouillon for freshwater fish will contain
+ U) `, b3 b& T  \7 \- L* C& D7 r  j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8 _. m% F. Z" G) G  c
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ B% o: U: H) G+ u8 z0 s6 V; W和做海水鱼同样数量的调味料和香料
1 z9 v' l8 e/ F20.Anise is very similar in flavor and appearance to, @, Y! P: a! c+ \0 S) Y
八角和下面的那种原料有相同的味道
8 p3 _4 V; C1 Z0 q0 Q! H- w; oA:fennel  茴香1 \' K' d- o- }$ j! h; K2 {& t
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: j+ z" V7 z( u) D下面那种原料更像大葱且有平面的叶子7 i& _& z  N3 l/ h" L8 y1 d4 h8 u
A LEEKS  似蒜葱 (这边人叫京葱)
/ v* o: `) l$ d; l4 w22.Which of the following cutting shapes refers to a small dice
( N' Z! F  Q+ \$ \) q8 }* E5 X下面那种刀切形状指的是很小的粒(末)
. q1 ?: Q  M4 h& ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 v. @; j! G$ d# C8 @. P
23.Oil is added to the water for boiling pasta in order to
9 a; c) s4 c! `  u4 K. \向煮沸的pasta (意大利空心粉 )中加油是为了
! C7 e( ~) a8 a9 F5 iA:prevent the pasta from sticking and to minimize foaming action.
9 w6 m3 y. c2 o# W. ^# x防止面条黏合并降低发泡。6 v, R2 b/ P" c6 V% ?/ y% b! z
24.Which pasta dish features pine nuts and basil?& f! U& _2 N! w. e4 J" ?" l
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)) W; y* L5 a' h3 I4 E
A:Pesto.一种绿色的意大利面酱 % L- S9 q& _( b  p* E7 x
http://www.tianya.cn/techforum/content/96/563836.shtml
2 q3 u& g0 }* A$ h( J9 R1 v3 d$ @, p
25.Which of the following is a spring vegetable similar to spinach?3 @) }8 w( b$ q) S) Y+ t8 Y
下列哪项是一个春天的蔬菜类似于菠菜?
) a5 C1 e5 l2 w. R7 b0 vA:Sorrel. 酢浆草。
' T  e( f+ [, @0 T9 L" c: ?$ @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:
+ k. f8 e& v$ g! w3 G) ]4 g2 N3 }哪位厨师最早带来高水准浮夸的美食8 e- l* `1 M+ _4 Z( P
AAntonin Carême 人名 安东尼·卡罗美0 I# @$ ]7 B* y6 Y
) S: J+ l, p4 m/ `* a0 e
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 w2 J- u8 ~5 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ [; h. m- @( M9 f' CA:Cast-iron stoves         壁炉. ~" h/ F( v. R
http://www.usstove.com/products.php?id=6
7 T4 k8 b3 M6 u( v% ?: U. n4 {% [- P4 o0 b: n/ y
28.The French term used to describe the roundsman, or swing cook, is:
1 O7 M7 D2 P# x法国术语,用来描述roundsman,或摇摆厨师是:; R- ~$ g1 m/ F
A:Tournant   图尔南2 F& u/ d* u+ r( ~

6 g; G+ ~! C( ~% K1 u29.Another term for the wine steward is:$ E  O( T0 w! s9 Z/ K" |
葡萄酒侍酒师的另一个术语是:- f5 ?- m' k" F  C
A: Sommelier 侍酒师
" k* L. [$ A) l) c8 u. T9 L4 U5 N2 n2 _3 Q6 j) v% w
30.Molds, yeasts and fungi are examples of a:
9 N! T4 Q) F( b5 ?# r霉菌,酵母菌和真菌是一个神马例子) a, f# o% I# x
A:Biological hazard 生物危害% z- @4 W: A1 E3 b& {. C* A
4 o+ Z! O$ ^3 y: v, ^, u
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# H( B2 J& `; S$ |, |/ j- \
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ q3 d6 q- H$ R5 E9 N# ZA:40° and 140°F (4–60°C)     4-60度' }8 o! R- i: g5 ]5 y/ h
+ p6 B* x/ O# ?0 o+ n( q
32.All bacteria need the following for survival:
9 D; Y$ ]  `/ j; O9 B' ]所有细菌生存需要以下哪些内容:* h$ Q9 x( n* a5 K+ ~7 H
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' W! N& Z: G4 w( R  i. T; \5 s
9 e5 d, c+ j- D% \, _# A2 g
33.Which of the following correctly represent critical control points in a HACCP system?) f! {4 i1 ~% ?( E" c0 A
以下哪项正确表示了HACCP体系的关键控制点?" c' o" _8 I, Q5 X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 U' G1 w2 b% f+ T9 e% V7 N" v: I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; f6 c1 b5 f1 g; q1 i) D7 \1 S
  w, ~7 w8 l5 c, C. i34.Which of the following is not an example of a carbohydrate?9 T9 r% S: u# W: T! W
下列哪一个不是碳水化合物的例子?
3 N" |$ o) C' Q) Q( F7 I7 q+ ~$ aA:Essential nutrients 必需的营养物质5 v$ e9 F- y: V) e, h. w
* t3 O( ~0 V" g5 S
35.The process by which a liquid fat is made solid is called:8 s3 x( Z, S& b7 V. {2 M0 \
液体脂肪做成固体这个过程叫什么
3 W4 F) R, X3 f; bA:Hydrogenation  氢化
5 g' k* s! r$ ]6 X; C( l1 c& @+ n! k# ]1 M8 k
36.Which of the following is not an example of a fat substitute?) f, u7 h+ o; ^2 ^* a
下列哪项不是脂肪替代品的一个例子, Z7 H0 h: r0 D' q6 P
A:Acesulfame K  安赛蜜K表
, P7 t" ~1 R, U' h' g6 F* d. f5 Y( W& _5 C5 B2 N( _, Z  a2 [
37.Health Canada requires that a product labelled "fat free" contain:
" Y. C7 w: p# b/ ^- J加拿大卫生部要求的产品标有“不含脂肪“包括:
5 N& y, }- m/ I# y8 Z1 I, oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 \6 S1 [2 J4 @* Q5 f
4 }# m2 [- O# D6 b0 O, ~- D- Q38.Which of the following is not a problem associated with converting recipes?9 J+ r: W/ \' e! i
下列哪项是不相关联的转换配方问题?
/ h5 H. V+ Q1 D9 f& m+ o  l, ^( u( q' FA:Unit cost 单位成本+ u9 o: T: i  Q8 |7 G0 f- }/ h# b3 [

- L7 x9 D' \' l* A7 W4 F# f39.The condition or cost of an item as it is purchased from the supplier is called:# [8 K$ @3 E# g# n
从供应商采购的物品的品质或成本叫什么
1 J( d' F/ y8 [( P& ~+ v/ X2 FA:As-purchased cost 购买的费用  Y6 }* M" a; W* I; m

: @% B2 G5 D/ e0 U& {6 D6 g! L* _: D( h40.The amount of stock necessary to cover operating needs between deliveries is known as:
& s* Q* _; @! V0 n在新货到来之前用于日常所求的必要库存量叫什么
' N. a% r$ y$ N# W3 e  O, OA:Parstock 基本日常最低库存
' E) [1 A: M' z; I" r$ r0 S9 d% _6 x- T/ N! y
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 s" U7 u- \5 v2 z8 ]8 @5 ?
下面那个缩写是用来表明正常库存流程?9 P& V& O; X- V1 \4 Y
A:FIFO=FIRST IN FIRST OUT 先进先出. x! B9 r" o' o
8 l, v, z6 y6 X" V4 L$ h3 U* A
42.Which of the following knives is used to turn vegetables?8 P3 p0 q7 @- Y, Y; @$ z5 B
下面的那把刀是用来打开蔬菜吗?
. O( h2 d; O4 x  _7 IA:Bird's beak knife   鸟嘴刀9 X4 `3 I8 i5 R8 i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) X" Z8 [0 w" U: r
) }4 I$ x( i  P# I$ [8 \/ w( [
43.What is an instant-read thermometer best used for?9 `  x. w/ t2 a( D
即时读温度计最好用于那方面?# k: a! ^* x. l1 W
A:Checking the internal temperature of a roast 检查被考物品的内部温度% Q  C7 @7 P) D: P: W3 ^
" K) k7 {7 L( \4 O; E8 j/ {: {
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& d8 `# Z; t3 o7 T( K+ W/ E8 _下列哪些金属材料受热均匀,通常用在铁板而且非常重
  L" G9 T- r9 C: X, _- ~A:Cast iron 铸铁
/ |$ ~: h3 H! Z
( x# ]) G( d- x$ h. p9 V4 d( J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, K, Q& V7 r& S& l$ d' Y哪件装备下面有一个可移动的碗和一个S形叶片?$ ^" Q7 z* A) ?5 G/ u# M: r7 [
A:Food processor 食品加工机9 t  }& C) T2 e$ \% K) }3 Q
http://www.google.com.hk/search? ... iw=1263&bih=572  r% a2 Y5 X- O7 X4 u4 T0 P) \
* a5 u) g' }: B7 X6 B0 _& _
46.Which of the following is not a rule for knife safety?
( C' K- z, I$ z  h% x下列哪项不是用刀的安全规则?
+ Y) j) e8 l6 G5 B; B% xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 p$ A9 e' L, ?0 |( t* k4 K$ i  p& N1 V
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. p( }+ Z! j" j" a& D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 F3 O) Z' @5 S# d4 @6 z) oA:RondellES
6 E( _2 f3 u# e& D2 G8 v+ h4 ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! o! G) F4 {+ ~
9 h! T$ ^) D0 B+ b7 [5 U% a4 s) ^48.Which of the following is a diced cut used to garnish soups?
% G' G- o6 J) Y下列哪项是切成小方块用于汤的装饰?# n$ }. z; b0 j1 I& t
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 V, H. o7 Z* O+ \9 \1 z. v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ j  T" \6 @$ i" i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!!——5 W* n# f2 z2 B5 O9 l# s
A:Gaufrette ' _; ^' {/ ]4 P  m7 I$ n$ i
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 I5 [7 i: l9 M; y/ a  \4 o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 Y3 ^8 d$ q$ `) @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' X; ]- U& J; a+ z- b* e

" r& z, \" f" ]& M4 p5 d( Z: G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. i/ z+ f- J! z1 O
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)
- E! R; I( l, F; E* |0 D+ RA:Cilantro 胡荽叶 香菜
) T6 f7 o& e) D, H: P/ S. Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) ], k% R! l+ f0 K+ y) y- K  d$ ~6 h- N- Q" Q
60.Allspice is made from:
; Y* K- A" P1 F: S2 f! G# j& L 多香果,  多香果香料是什么
" X, K" E7 [& J& M- |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 Y$ z- j; ]1 ?( w; Q6 gA:A dried berry 干浆果
9 i& F5 O( T: j- A! Q' W% ^( C, X  G4 G) \* y' w
61.Which of the following are used to make a sachet d'épices?
3 X/ Y5 I7 d" {5 e  H) N" A下列哪些是用来做香包德épices?. |  q. J7 {7 b% n3 Z: }) t) m) h" F+ m
http://www.sachetcatering.com/
5 @% {  ^. v/ P3 P' q3 qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 s5 L! v" G8 j( n' U. S
  @4 K, w- J3 Q% w5 w2 u! l  r62.Which of the following condiments are not soy based?0 Y; s. U* [1 R& G3 T
下列哪项不是酱油调味品的?
# s! W$ v; h, P" t: tA:Wasabi 日本辣根
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1 G6 Q$ U, E2 ~) a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& o/ I; Y9 U; o3 Y( }! R' 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:! B7 D8 E" }2 Y, s
A:Pasteurization  巴氏杀菌
) g: ~6 U( K: \5 q' ~/ U* O0 G2 |! L+ \4 o
64.Which of the following steps is not the correct procedure for whipping egg whites?  R) r8 L8 F0 r, {
下列哪个步骤是不是正确的蛋清搅打程序?9 ^+ u/ P7 `. z1 V8 ?( ~
A:Allow to rest before use. 允许休息后方可使用。
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8 j& N* m$ k& \# U65.The weight of a large egg is between:一个大鸡蛋重量介于:
; S% z( X# W9 W  v3 E/ YA:56g and 63g 56克和63克8 ], ^- a; x" V# {& |& }) z& _
  k/ z  b' V; i
66.Evaporated milk is a concentrated milk that is produced by removing
& R6 Y: F8 `3 K0 a3 ^, y$ H3 w. `+ T炼乳是一种浓缩牛奶 是去除什么做的1 }( W' h/ a6 d# i& ]
A:60% of the water 60%的水, {% C. ]! x1 \3 {
$ s) z) \$ T8 e
67.A method of cooking that transfers heat through a liquid or gas is:
$ B( c, }/ C* X# \! p一种烹饪方法,通过转移液体或气体是:
) n  Q1 l& C- s- ~$ XA:Convection 对流
% K  v7 w  N/ ^' y% b! Z( ]
5 f/ K7 ~1 B$ A68.The cooking of starches is known as  烹调的淀粉被称为
* V4 I; X; J5 I( F8 ~$ PA:Gelatinization 糊化
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2 N" @$ _* ?5 b. c: L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 r# g& w: Z; R* q* YA:Braising 烤
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. h1 A$ p! X: k70.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:3 `2 J8 \' j0 L( F* P
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ N0 G: Q) g* [- ^( {1 h! E7 N: D' ]3 E8 m
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
* ^4 v& @+ O7 H# j8 E5 r1 _- v$ KA:Fumet 原汁
8 B" ?, N- f$ Z* D1 p3 S# v4 S6 y: \5 d# T7 x& L
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- q) {) n" ~) l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" [6 w3 T7 c; c1 j& M" d; C1 Y0 T, j
1 T' H/ `1 j/ k3 v
73.Which of the following is a principle not used in stock making?+ q0 S( ^# G+ h9 `' Q
下列哪一项不是用于制造高汤(低汤)的原则?
8 l; L+ Q- V5 u" vA:Start the stock in hot water.开始在热水中操作4 ~1 `- L6 F" r/ C6 p! {/ k, J! ]
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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) e7 F( Q; \1 m2 R9 G  f: s% [& |
A:Remouillage 法语熬汤9 v: |3 C. E" E4 y# J5 M1 {5 j
http://www.haibao.cn/blog/post/176242.htm
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