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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。
6 U. ]/ X5 i2 V1 ]: ~
% `! w5 e, f+ j% d' s1 x0 I9 W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。
5 ~* Q: ]% R9 I0 U$ s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2 Z" Q) h" ~- j  b
1.Which of the following methods should be used to determine doneness in a New York steak?
0 V3 F/ h3 {6 G# U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)) G+ O, d7 p) i" c6 }5 j% W) \
A: pressure touch. 压力触摸
0 V# \# B0 e+ Q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% c4 i# h8 C" {  T
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
6 a& \# |6 ~4 I9 J7 W7 ?A: acid  食用酸
7 [) o% B) F2 W) f# u% z. W( _3.Vegetables are major sources of which of the following nutrients?
+ @4 R2 X7 B0 a# t蔬菜中包含的主要营养有哪些
3 V2 X# t% \8 k% q& cA:vitamins and minerals. 维生素和矿物质。
: P& p' ~- Y$ O- e. V4.Cauliflower is commonly served with2 f7 X7 k& Q, r6 ^. @& W
花椰菜(菜花)最常见和那种酱汁搭配
/ c5 c+ f* R4 d$ @5 W2 w3 R& gA:Mornay sauce. 奶油蛋黄沙司4 n3 r# a  s3 K) R
5.Which combinations of products are found in pie dough?
+ K. s8 ^6 j& q. H2 _  f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)5 b0 ?3 y* i0 q2 J3 V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* x- q  V; U; R& B! k% J* r$ r# \
6The French term for mussels is 法国语青口(海红)叫什么5 Z  o1 ?8 `8 l- J% P
A:moules.法语青口,海红
* f  L+ x# Q+ a8 ?# o% v7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ k2 _6 V, ]  r) {3 RA:faintly fishy. 稍微有点似鱼味
  S% J+ C6 s% G) X( e! i8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 L8 \) t: A% u- b
A:2 days. 2天( v6 d7 E  v/ z: B
9.What are the principle ingredients in ratatouille? ! {8 D! `/ \- P/ r9 q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' z2 n% i2 l( _A:Zucchini, eggplant, green peppers, onions and tomatoes
' J7 K# \6 w; n西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ s0 i9 N8 W6 k% g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  @4 }( O5 b1 z/ v0 TA:cook food in quantities that will be used up within 20 to 30 minutes.
  S" N& W6 Z) q* u大批量烹煮食物要在20到30分钟内, G+ l6 L1 s8 ?+ X
11.What person has the authority to issue a Health Permit?
3 I1 u3 g) h* d0 V" S4 D谁有资格颁发健康证(卫生证)。
3 R9 }7 {/ N& ^3 G$ H5 AA:Medical Health Officer.
5 P' J) T$ i7 Y4 V医疗卫生官员。
( V% C: m4 m2 W7 o12.For what period of time is the health permit valid?
8 G0 v$ B3 d( M* z# j: k# w. e5 Y健康证的有效时间是多久?. t- a. m" _+ S0 N
A:12 months.12个月
' E+ [3 @9 D2 H3 I  z' L2 c13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ Y' ]) r' J! m7 y, T5 K: M在食物和饮料准备区,通风系统换气的标准时什么
; r+ J) w" d  S. fA:08 times each hour. 每小时8次( I. S: l+ K+ ~' A, j
14。The minimum temperature for manual dishwashing in the wash sink is5 [, Z- w% d* }8 U# a' t# _. U
手工洗碗,洗碗池的水温最低多少度?: P% K' @5 m. }
A:110 degrees F (43 degrees C). 43度
: x. `5 p) Q% S6 b: j" H3 |15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# y9 C2 f( u1 w% I7 p8 G用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ g5 G% H* d3 @+ E3 y% q6 nA:180 degrees F (82 degrees C).  82度
2 Q9 A! D1 {& i% o+ {2 V16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) H! b$ \% U+ w/ Z$ c& }用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 G) V( Q$ i) S# cA:en papillote.  法语自己理解
0 B/ P( j7 {0 f1 _17。Wing or Club is considered a
, r0 t% ^+ n7 B, m翼和CLUB 被看做是一种...+ |2 m: t, [6 i
A:Bone- In Cut     带骨切" l' R  b* w) S+ R, i+ d9 Q, S  |
18。New York is considered a   纽约牛扒被看做是一种/ |- z- W$ ~1 P' a: H
A:Boneless Cut     无骨切  b) `+ x. l/ q. s0 R8 v
19.In general, a court bouillon for freshwater fish will contain
$ ?0 ~0 t2 N( ]4 n! r8 V' E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  l6 ^6 p" |: v# c9 y  P/ `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish., u$ X) W( P( y' s
和做海水鱼同样数量的调味料和香料
! @/ A' H! R6 v$ e& l/ [  j20.Anise is very similar in flavor and appearance to
" y; ]/ Z5 v6 Q( i6 H八角和下面的那种原料有相同的味道
! o# z: L4 y# \$ r2 r+ ^A:fennel  茴香6 R+ F/ I  T* g: v
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 X8 `0 s3 h1 ~- q$ j下面那种原料更像大葱且有平面的叶子( a6 r! }1 W! r5 V" |/ S
A LEEKS  似蒜葱 (这边人叫京葱)8 k6 H$ h6 ?$ E2 H9 H! Z9 D
22.Which of the following cutting shapes refers to a small dice
4 g, \, }2 B+ m& _3 z下面那种刀切形状指的是很小的粒(末)( G# N% @' x% X/ Y: U( i
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ `5 @' h% C% Y4 D3 {23.Oil is added to the water for boiling pasta in order to
! l+ a4 I/ Q$ C( F4 ~7 I( }; y向煮沸的pasta (意大利空心粉 )中加油是为了' D4 V/ v* P3 `: X- K2 m
A:prevent the pasta from sticking and to minimize foaming action.
* M" U1 B8 a2 M' e2 ~. `: C防止面条黏合并降低发泡。8 @) M7 ~* |& K0 B; _
24.Which pasta dish features pine nuts and basil?
9 I  Z) Y. s; W% Q; y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# b' X/ G% J7 E; y5 y9 kA:Pesto.一种绿色的意大利面酱
$ P2 M( o/ J' |' h  C& s9 mhttp://www.tianya.cn/techforum/content/96/563836.shtml+ X3 @% O7 S" \# z, ]% {
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25.Which of the following is a spring vegetable similar to spinach?; n$ m$ M0 _9 P' D
下列哪项是一个春天的蔬菜类似于菠菜?, k+ L+ N5 e& P7 i( x2 K
A:Sorrel. 酢浆草。
8 ^: O) x, H2 Lhttp://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:
8 J' d8 n1 y/ n% {4 o哪位厨师最早带来高水准浮夸的美食+ F  j5 U1 N/ u3 P' L, W
AAntonin Carême 人名 安东尼·卡罗美. z+ G4 l0 t& J/ R% y7 o# j; D
3 O, Z$ u2 q! R# q2 S, [- ]
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" B: D) Y) X, ]! e" X1 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 。! i; k. `& J: O0 c! ]6 V: ~' Q5 ~& N
A:Cast-iron stoves         壁炉- H# C0 `4 W* ^5 W: [: |
http://www.usstove.com/products.php?id=65 K4 i% L: R' ~2 F$ p6 U

' S# W, f5 m) V- R6 W5 p5 h28.The French term used to describe the roundsman, or swing cook, is:
; c9 b; j8 g2 t  e; @法国术语,用来描述roundsman,或摇摆厨师是:
; t  ^! r& N. vA:Tournant   图尔南+ J, D6 f' L( `  N
' l/ Y5 r8 k! [- A/ l" i, U3 x0 U
29.Another term for the wine steward is:
& x3 o6 K9 a  O$ c4 Z' e) m( M葡萄酒侍酒师的另一个术语是:
( }7 w: \% X, n* C5 E. }! g& PA: Sommelier 侍酒师' E: j( H/ _: ^- k
. W8 U' ?1 Y7 ?1 ]8 K+ p* a
30.Molds, yeasts and fungi are examples of a:0 S9 _, d; b, u3 v) m0 G( X
霉菌,酵母菌和真菌是一个神马例子, T9 Y  ^1 t3 t
A:Biological hazard 生物危害7 d! p+ K0 M, G; t( I' N

: C! _. t: [3 W8 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 m& N/ s2 I0 A) o7 o" {8 q! `- Y, V
根据加拿大食品检验局,食品的危险温度区在多少之间:5 |3 _, `5 T. i( k; n2 R7 d0 e
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
  m/ ^3 C0 I$ C" h! Q所有细菌生存需要以下哪些内容:
# @. w9 o# r' r. h$ ^A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ C9 q& ]2 [; Z& P& C/ h
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33.Which of the following correctly represent critical control points in a HACCP system?7 B+ f! ?6 y0 n) W1 a) {
以下哪项正确表示了HACCP体系的关键控制点?
, s% [# j4 K4 t+ G/ {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) i* q% |3 E$ x& d6 n% K! g食谱,接收,储存,准备,烹饪,保温,冷却,再加热  ]% h+ z& q& A, W# ]
6 l( A3 p# U$ _8 @
34.Which of the following is not an example of a carbohydrate?0 {: {$ \& r: U0 h0 Z* A
下列哪一个不是碳水化合物的例子?/ d: f+ b- l$ W) i% F- k' b9 W
A:Essential nutrients 必需的营养物质5 v: q- E2 q, Y: C# x
8 i! T# i6 ?1 Y7 E& T$ a
35.The process by which a liquid fat is made solid is called:
! v, l' n. u1 ]$ Y6 h, e1 d液体脂肪做成固体这个过程叫什么  g7 A4 X6 B2 i
A:Hydrogenation  氢化
4 {, _2 d- j/ O$ [" w8 Y, ?& u3 b: a/ v9 ]& R' p* n
36.Which of the following is not an example of a fat substitute?: e, ~- T* @& K. Z
下列哪项不是脂肪替代品的一个例子% E/ {5 k$ |; x; O* i' a
A:Acesulfame K  安赛蜜K表0 A( ]! E& n9 N  I

6 e2 i' M3 S; v. u1 l, p0 f5 m8 S9 q37.Health Canada requires that a product labelled "fat free" contain:
0 o* n  H9 F' p6 ^! b. P加拿大卫生部要求的产品标有“不含脂肪“包括:% B4 x7 V4 D& S/ ^: U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 Y8 f8 U9 m- L

6 `( W( U" g; ~6 @4 o: s38.Which of the following is not a problem associated with converting recipes?1 h/ G& z" r$ B: U
下列哪项是不相关联的转换配方问题?, t( o! M3 n9 d9 k' D# ?
A:Unit cost 单位成本  ^5 \$ X* P  v) ]" {; l. K& {$ h
3 s/ f% k8 c! q/ U: `" C
39.The condition or cost of an item as it is purchased from the supplier is called:& {2 O& l  Q2 p% M
从供应商采购的物品的品质或成本叫什么
  ]8 F) G% j7 H, lA:As-purchased cost 购买的费用
( o6 b. j# P0 ]7 G. ~2 D" [) G9 I. M! r+ A- i! `; k
40.The amount of stock necessary to cover operating needs between deliveries is known as:! n, l5 w# \$ W9 J
在新货到来之前用于日常所求的必要库存量叫什么. m' q4 }( o9 `: v
A:Parstock 基本日常最低库存2 d3 M3 }' H$ ]+ H) h, c, |. H
6 ^1 S: B4 C* V3 f: B3 E. f/ ]" x
41.Which of the following abbreviations is used to describe the proper rotation of stock?  u" _0 ]7 m2 A# d9 w
下面那个缩写是用来表明正常库存流程?' k! q6 R/ V: o( }+ J% y* e
A:FIFO=FIRST IN FIRST OUT 先进先出8 J1 e' P8 V2 g1 d, ]3 G
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42.Which of the following knives is used to turn vegetables?2 R' B6 P) j' O% a* {- d8 O7 n
下面的那把刀是用来打开蔬菜吗?- M6 v7 R0 z* p: L; N5 V% [
A:Bird's beak knife   鸟嘴刀; D* o$ C; B7 W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( `. z% w+ M) I9 ~/ G

# \$ C" a. c  a% b( Q$ u43.What is an instant-read thermometer best used for?
  s- N" x; n/ _$ z即时读温度计最好用于那方面?/ X+ I' h7 A; u9 V( e8 O5 a, [. o& ~! i
A:Checking the internal temperature of a roast 检查被考物品的内部温度' Z/ R) t  b8 T5 h5 {8 C
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 \# {, H4 B' e. m; X) S6 x7 w下列哪些金属材料受热均匀,通常用在铁板而且非常重; ]0 S6 T0 r+ x* q* f! H
A:Cast iron 铸铁
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" w8 r9 j/ m  F! L) s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 l0 V4 i: b8 m/ v" h7 \$ |哪件装备下面有一个可移动的碗和一个S形叶片?  ^" Q; p* J) V7 q% M" I% g
A:Food processor 食品加工机8 V3 ?' w8 u1 h4 ?! X) Y  v6 q% u
http://www.google.com.hk/search? ... iw=1263&bih=572' W" o; L9 {0 A  r0 F
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46.Which of the following is not a rule for knife safety?! C. `3 F' L9 C0 K  f9 W/ |
下列哪项不是用刀的安全规则?6 L% Q+ T# D; y. w5 v' w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* _$ T. @% M- S3 ]& W9 y

6 o* i8 N, \- `2 M. u1 Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 x$ e' b( l# S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 F' T8 k7 S; m; ]4 X
A:RondellES 3 ?" F. [# u* }) L! C. _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 }; L+ B1 j: R48.Which of the following is a diced cut used to garnish soups?
) T, U* r: F) b' m. D) z  N下列哪项是切成小方块用于汤的装饰?) E1 Z8 j) ]5 r# n5 `7 [& J6 ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% B9 p1 s/ X/ \$ z  l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 ~5 v/ [: \, R+ A- ~5 S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!!——
! F" h5 u+ \! D! F% fA:Gaufrette # u" z* o$ X8 F! C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. y; ~; W9 M; I5 U1 u! w$ _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 B1 ?# r4 v+ v0 l2 wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 h/ R0 F; |  a, S/ a' j5 s  l2 z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 K4 x6 v' b! B* T& n1 f( Y; R7 t
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)
$ R. Y# _$ R+ U/ ^3 z7 k, f% |* d4 RA:Cilantro 胡荽叶 香菜) W3 j* @: y( j* [) q' N: t3 K; n7 }8 K( _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; _0 ]% M( C' w+ Q" |8 Q. \2 }
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60.Allspice is made from:
8 e. C- N, t  S' o5 U 多香果,  多香果香料是什么
$ s8 |( u" }4 V- C3 F. d, Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ D, k5 M' V+ W7 H% T  Q
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
2 j+ |$ i+ f! G! X: C8 k下列哪些是用来做香包德épices?
# S, Y  a% w* f; J. ahttp://www.sachetcatering.com// H0 p# K( p- V  V5 M2 u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& n+ ?7 Z, z+ L$ Z7 T3 u1 U" d2 [2 y

, O, `% Z- S: a. P: i62.Which of the following condiments are not soy based?
; W% A+ J3 ~# g. Q! v! ^下列哪项不是酱油调味品的?
0 I  {) T9 D* ~" V. `% ZA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! ~0 [# g* V7 K9 `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:
! t* r! y! f8 l' E9 EA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 @0 R) N' [7 u1 n
下列哪个步骤是不是正确的蛋清搅打程序?6 E  y; a8 b0 y; }6 Z
A:Allow to rest before use. 允许休息后方可使用。$ y$ U$ y+ _& x6 o) }: O' N
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65.The weight of a large egg is between:一个大鸡蛋重量介于:, ?, ]% k6 `. O  K; c6 Z
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
1 g+ a0 i0 y# u3 u' a炼乳是一种浓缩牛奶 是去除什么做的' y! P7 v3 o4 v
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:
& @# J1 a/ s. U8 W$ ^$ Q一种烹饪方法,通过转移液体或气体是:) v3 F; ?3 M* a0 T2 y! r& _
A:Convection 对流) u  E/ C9 Y$ D. p
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68.The cooking of starches is known as  烹调的淀粉被称为9 U2 }- D- x+ J2 j, i! {1 B, n0 q/ z7 y
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?. `4 q& p0 ^( B: V9 ^
A:Braising 烤& U3 d  M$ h& P4 ~; U! H) Y
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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:' p: y/ p- \- c5 ^" t- f
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! q$ D8 N; A. V0 r$ {4 c6 S

3 m. p, }  V0 L; q0 q$ U2 O71.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  _% E( F7 Z  }* g0 M  L/ H
A:Fumet 原汁
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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
" S( s, o0 ~) p( ~6 t* SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# {- ~, W6 ~6 B1 v9 y( }7 Z

  k8 G4 b8 v  U5 {; b/ X/ ^- U73.Which of the following is a principle not used in stock making?
- z/ r# n+ S) b: Q% y- t: |下列哪一项不是用于制造高汤(低汤)的原则?
" G+ o3 K7 w+ W  B- `1 UA:Start the stock in hot water.开始在热水中操作3 M; |/ W! Y) x6 p; x' b! c

5 r# z3 O" x+ j* `' r  R74.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! m' M% h  G+ \+ |/ [% K
A:Remouillage 法语熬汤
3 b# O% e5 ~- t. I* P1 S# Hhttp://www.haibao.cn/blog/post/176242.htm
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