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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。
$ U3 K) ?) A9 e+ f9 P& Q! L: m- P  t
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。* G$ F# E' B1 J9 L/ y6 T+ _; f+ 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
! M4 }+ q6 ~+ R1.Which of the following methods should be used to determine doneness in a New York steak?
% g" x. `( U7 A! k, B! T% M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)
( P/ j5 @% X! r/ SA: pressure touch. 压力触摸
4 s8 p2 |7 M. u) m5 ^$ S8 m+ s2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 }# H5 ]9 }$ _# ?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 p6 |$ {/ Q, t- u) T# \0 j9 wA: acid  食用酸6 R% v, a  m3 B. [* v9 K
3.Vegetables are major sources of which of the following nutrients?
  n/ P" v0 P2 @6 _蔬菜中包含的主要营养有哪些3 `5 `" S# o; H4 [4 E" o
A:vitamins and minerals. 维生素和矿物质。0 |5 s8 G0 b: s
4.Cauliflower is commonly served with
+ S/ U4 l( a& u7 e- E2 H' g花椰菜(菜花)最常见和那种酱汁搭配
  N7 n' E  z- l2 i1 i2 Y+ m$ @A:Mornay sauce. 奶油蛋黄沙司' j+ z8 q/ x( k8 @
5.Which combinations of products are found in pie dough?1 S9 a+ `2 D6 x5 C
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ A2 j! `/ C7 b* ]& JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: V1 ]* e# e6 M5 W1 `4 q( e% y6The French term for mussels is 法国语青口(海红)叫什么
: v2 F; A1 y! l( R0 [! GA:moules.法语青口,海红
% m4 V1 y" _+ U4 m7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 B. I9 X% k$ m" R0 }A:faintly fishy. 稍微有点似鱼味
0 [9 h1 z2 G4 y2 x, b* U8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* U; g; k+ e3 v
A:2 days. 2天
1 m3 {6 I/ k+ a/ y9.What are the principle ingredients in ratatouille? - @4 n1 z/ B- p0 j
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 \# ^2 V) ?. G6 `7 j; h: gA:Zucchini, eggplant, green peppers, onions and tomatoes1 P) s/ r" A% `) u+ t8 \* k7 @
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* Y* p, L( `/ H4 \4 `
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 j* S7 _7 t! s/ f6 p0 \6 _A:cook food in quantities that will be used up within 20 to 30 minutes.  k7 Q, d, s" p9 s( j3 V# A4 K' c$ N
大批量烹煮食物要在20到30分钟内
/ K( i6 f  `& ], F11.What person has the authority to issue a Health Permit?# g; u+ n8 q8 C* k& \
谁有资格颁发健康证(卫生证)。) a8 k3 S; ?0 u2 U/ b; Y
A:Medical Health Officer.
; n+ k1 q8 D: Q# `9 `% ?医疗卫生官员。7 S6 h3 O% T- F7 @' Z% h/ @1 k
12.For what period of time is the health permit valid?& J  E( b/ E2 J/ D3 C
健康证的有效时间是多久?# l1 r- j9 P$ L  ~) H
A:12 months.12个月$ \" c3 F2 L5 |2 Q& y& X" x0 b" C0 X
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 U: T8 L+ G- a2 x  o$ z7 w在食物和饮料准备区,通风系统换气的标准时什么/ H% v3 k, p: c5 F# G2 G; `/ A. s
A:08 times each hour. 每小时8次
: K" A2 N/ f6 e3 D# X) j- w  J14。The minimum temperature for manual dishwashing in the wash sink is: L$ ~/ i4 k& X/ D( b
手工洗碗,洗碗池的水温最低多少度?! p) \* K% w3 y3 q# U# j
A:110 degrees F (43 degrees C). 43度8 @& T5 o% _) J8 d1 Q, [
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) W% B' ]8 T/ ?
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 I% e( {( h! q* R) v% {
A:180 degrees F (82 degrees C).  82度' V9 n: l1 r; x5 L5 `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 ]9 }+ N( @; q0 R& L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* N; J% J# m; ?A:en papillote.  法语自己理解
2 H2 r8 y+ e" W; z17。Wing or Club is considered a
& n5 V6 {: x) d6 J翼和CLUB 被看做是一种...
- v4 A1 p7 ~. ^% q9 }0 ]A:Bone- In Cut     带骨切+ a/ [' _( W0 i* B6 s: L& E6 g
18。New York is considered a   纽约牛扒被看做是一种1 c1 Z3 ^$ q; X
A:Boneless Cut     无骨切
( U, D' ]  I0 g0 l19.In general, a court bouillon for freshwater fish will contain
8 b" N+ ]% j8 C2 H* H* Q; G8 Q0 c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
- q' D% z: K4 }# Q. ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& E0 a" M/ D  P. s$ y6 P+ u! i和做海水鱼同样数量的调味料和香料9 V$ H$ m& c: d+ p* R
20.Anise is very similar in flavor and appearance to
9 U! }+ k* y% O, }八角和下面的那种原料有相同的味道. Y5 z' j. Z% C% D# y) c) t+ C
A:fennel  茴香
' {2 l0 G) |( w& d* h; U+ s+ w  _! r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) G3 I# U6 |$ t1 T# A+ y  y下面那种原料更像大葱且有平面的叶子
* g: v' C& l6 E6 pA LEEKS  似蒜葱 (这边人叫京葱)* u9 z7 W/ C* E, S
22.Which of the following cutting shapes refers to a small dice4 \0 y$ V: X- o8 r
下面那种刀切形状指的是很小的粒(末)
& \/ e) ]& D* o3 w9 jA:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 Y7 r5 a# ?- V$ M# c+ Y) h9 {
23.Oil is added to the water for boiling pasta in order to  k9 r) J0 [# T5 K7 f
向煮沸的pasta (意大利空心粉 )中加油是为了* I, G8 P, Q' m2 W
A:prevent the pasta from sticking and to minimize foaming action.
+ f7 X+ u! L1 D2 p防止面条黏合并降低发泡。1 Y8 u% V, C; `6 G% _7 g( w1 g
24.Which pasta dish features pine nuts and basil?
: K- l1 Q" q! ]& x5 s0 U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) y4 X8 R% K0 t' R' sA:Pesto.一种绿色的意大利面酱
2 e! w0 j) F2 k( d& r( Ahttp://www.tianya.cn/techforum/content/96/563836.shtml
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% s0 B; q" E' l25.Which of the following is a spring vegetable similar to spinach?
0 G4 K6 c+ ]/ }( R2 x( k4 [下列哪项是一个春天的蔬菜类似于菠菜?5 C! k/ H$ i$ M7 g) Q* {
A:Sorrel. 酢浆草。+ t; N* f; X- P
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:
# O2 ?. \6 J: i+ f# g1 F% P4 ~+ q8 O哪位厨师最早带来高水准浮夸的美食
- c6 z8 @6 Y' [# I- `, fAAntonin Carême 人名 安东尼·卡罗美* e, o0 `0 ]3 |
1 f3 [! `! y0 @
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 ]  _1 k( q: T+ m0 K/ f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 D( r. j7 W. f2 X" m7 K0 h0 c$ PA:Cast-iron stoves         壁炉
& ^4 E7 [( r4 [$ M" L* F. \7 Fhttp://www.usstove.com/products.php?id=6
* K' ?, U' i3 Y. a3 P
8 L" C' a. @9 Q! v. \8 `( J28.The French term used to describe the roundsman, or swing cook, is:8 h, S& N" H! j) e: J8 d0 P0 v: ]
法国术语,用来描述roundsman,或摇摆厨师是:) r  P& h: `5 k! p3 @1 s" o6 l
A:Tournant   图尔南/ Z' q  n7 a  `; @. u
% _  M) x1 c# c1 P2 G, p0 {
29.Another term for the wine steward is:
- n" Q9 S3 H+ o5 p% I; x5 u1 t葡萄酒侍酒师的另一个术语是:
/ q+ A0 c/ F) j& Z  d/ Y$ i. jA: Sommelier 侍酒师
+ U9 A$ p, O% x" K& j
& u0 h+ V. j7 o$ ?30.Molds, yeasts and fungi are examples of a:5 n- r5 g. C+ {+ s& O
霉菌,酵母菌和真菌是一个神马例子
) x. K* Y" @/ N9 D9 A2 KA:Biological hazard 生物危害
* i% n, Z( @2 O; N% |: ~1 a2 o
4 L$ k4 ~9 a" }3 o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' U- W; Q6 |  r3 y- y
根据加拿大食品检验局,食品的危险温度区在多少之间:
# y; f, O- y$ M2 q1 R! |A:40° and 140°F (4–60°C)     4-60度# u# j* p- F6 C1 F2 l

& W! Y' ~' z6 _+ q32.All bacteria need the following for survival:
2 a; J/ G) E6 h$ ]- B# `所有细菌生存需要以下哪些内容:! Z/ d7 n# `# [/ a
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: L& N1 x4 f3 ?' e* v

& T0 K6 l, U/ r0 f  M33.Which of the following correctly represent critical control points in a HACCP system?/ w( W& H; i% c/ F7 G8 N+ v
以下哪项正确表示了HACCP体系的关键控制点?; r, s) F0 u: T# N8 T* Q. N# k: N0 E/ G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. o0 F+ L( ^- d; x, H食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  q% U. x  J/ e; Q# f" q, H( h  X+ [9 g! v% H
34.Which of the following is not an example of a carbohydrate?
7 ~8 @3 x3 g7 A下列哪一个不是碳水化合物的例子?. r% n& p+ W' d0 S
A:Essential nutrients 必需的营养物质  M1 ]. \3 n) d  R& j2 D1 J
  _, S: K5 r- p- X) c. U1 ]/ @! u
35.The process by which a liquid fat is made solid is called:
5 G8 |9 |/ p1 P+ J液体脂肪做成固体这个过程叫什么+ Q: z. d. o9 I
A:Hydrogenation  氢化2 H; S  A& q# a/ f

/ R  Q3 ?6 _- t36.Which of the following is not an example of a fat substitute?
& i: l+ a% @7 \% I6 ^下列哪项不是脂肪替代品的一个例子
3 j- P# G; D4 B9 z' h2 n2 v# v6 IA:Acesulfame K  安赛蜜K表. h+ `+ v9 P* o; ?( k+ ]
6 U5 w: w+ N- `( _9 E: w7 |5 n
37.Health Canada requires that a product labelled "fat free" contain:
0 w6 N0 c+ n4 j" c7 b+ l/ b加拿大卫生部要求的产品标有“不含脂肪“包括:, s  T+ m8 o& {( F. b, ~- G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' b# m& ]: Z& @0 v% U( V* Q
: {5 S" J1 V( {  h, u38.Which of the following is not a problem associated with converting recipes?
6 r8 P  w( m+ E7 e下列哪项是不相关联的转换配方问题?
# ?$ A! L6 Y" v+ mA:Unit cost 单位成本
1 {0 `1 a( T3 l5 Z& S, t. Z' H" Z
39.The condition or cost of an item as it is purchased from the supplier is called:
- J" a) W. E0 H& P) W% v9 H2 m从供应商采购的物品的品质或成本叫什么. H4 ?  K/ T7 W0 |/ n9 J
A:As-purchased cost 购买的费用
6 t2 E% d2 b& w) {( a8 j* T: d' H4 K1 D" ]! i
40.The amount of stock necessary to cover operating needs between deliveries is known as:
; A: ^5 D3 P  A& i* c在新货到来之前用于日常所求的必要库存量叫什么
4 }* O: s( b" {/ M% F! Q" B8 A' j$ TA:Parstock 基本日常最低库存; ?* l+ K2 p, b$ L1 k6 u
) f  F8 {* @4 x: B3 i3 \
41.Which of the following abbreviations is used to describe the proper rotation of stock?& \- p3 f0 }. L: x) f
下面那个缩写是用来表明正常库存流程?* q6 v; `4 G" r* m" y6 C
A:FIFO=FIRST IN FIRST OUT 先进先出' a. v' ~, t9 ~

2 i1 u5 u& `! \8 |$ h1 [% @42.Which of the following knives is used to turn vegetables?. t) h3 n9 y: P: {/ w* A- x- L
下面的那把刀是用来打开蔬菜吗?. \$ [* ?/ U7 k4 Q9 E1 ?! d
A:Bird's beak knife   鸟嘴刀
& {' m# U. O. Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 W+ e# A: N; z* g" Z- v
2 s# k) n2 k. }7 p# p
43.What is an instant-read thermometer best used for?
# B2 V+ F+ t  V0 R4 l即时读温度计最好用于那方面?
$ k' D) g/ E" FA:Checking the internal temperature of a roast 检查被考物品的内部温度) F4 ?6 P/ V1 F; ]

% g0 ^# ~- r1 I: ?8 v) F4 o+ r+ x$ m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 C, R% |/ @# d! l" q3 ]8 P7 b2 Y下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 U  `5 G$ r. g- T1 _" |% ~1 oA:Cast iron 铸铁+ h; Y3 J, \1 I+ U3 g
, E/ F+ J7 z% ?. C+ o: s7 l( x
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ d7 \% Z; a0 O, j. z! }哪件装备下面有一个可移动的碗和一个S形叶片?
+ ?2 g+ H7 X2 a- H0 p- `# a4 YA:Food processor 食品加工机
8 w7 p1 i- x) P+ j0 e# Vhttp://www.google.com.hk/search? ... iw=1263&bih=5723 z  I8 e  u# h, ?" q

& _! [3 h1 X$ X46.Which of the following is not a rule for knife safety?9 y* M+ J3 R6 U# Z0 k3 S
下列哪项不是用刀的安全规则?4 w& n4 L4 k) ^7 R0 d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 ]( V8 l" l: x5 o* L- J
* ?- ]$ D# M  W  i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" [( Y% L9 t# c; H7 O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, {' E1 h1 N  a* ^
A:RondellES 1 D% [2 @' C0 S& }0 q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& B4 }/ f1 t; r3 S; K- b( ?

. D' E4 ^, ]( J0 u! |1 u; V48.Which of the following is a diced cut used to garnish soups?
; Q" x2 Z# q: h8 G5 s下列哪项是切成小方块用于汤的装饰?
' p( m' f# b! Q  UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 K1 g1 @! `% c( Z' K# D" c8 C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% k* p- x% Q1 V4 g7 i+ t2 O: g1 M0 [
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!!——0 x: ~; s+ D. ?# o  S1 c7 k. X
A:Gaufrette + e) t1 f) o# H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# r0 ]8 k! N! O4 o; Cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 r8 Z  u6 ?! g( `$ T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 Z2 b& p- z+ ^. i! J" e; i( ^- t& P. Z0 Z6 F
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 u- v# O! ^& _5 f* f! p
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)) V' V" N0 k$ F7 [. H% U/ M: c$ H
A:Cilantro 胡荽叶 香菜/ O2 E, B) s& U! R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 ^$ f$ T6 }: z7 O+ `) G
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60.Allspice is made from:% A0 v9 t# J4 j# I$ _, F8 X; Q4 p5 h
多香果,  多香果香料是什么8 D) Q' ^9 ^: [( ~9 J9 _4 E. x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& K5 r' S: M* CA:A dried berry 干浆果  i) \* L) ]7 @* i, y1 I

5 V: R% j5 b: a) _% V- Q( E3 j61.Which of the following are used to make a sachet d'épices?( ~2 n- N3 F/ Z# m( r0 T+ K* T  k
下列哪些是用来做香包德épices?
) b: ]# s" l( |' S  bhttp://www.sachetcatering.com/
. M& z/ n6 D' r8 GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( G( b0 w: w. h
' n  ^/ _; x3 O0 ]5 u
62.Which of the following condiments are not soy based?
. K! G0 K  Z" S0 @! x/ X下列哪项不是酱油调味品的?
! Y6 ^+ `+ w: I' N3 ^9 A; LA:Wasabi 日本辣根
/ ^. K- Z/ @! S, ^/ _0 H; G7 @6 {# d5 }3 Y" Z8 G& G( k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, e5 J2 d2 T4 V
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:$ M4 W  N$ k2 A6 t9 n
A:Pasteurization  巴氏杀菌
! T/ \0 H! M. b6 @( H$ c' i0 o* I& U! T9 o7 k0 j
64.Which of the following steps is not the correct procedure for whipping egg whites?
% f  N4 J; ]) g3 F4 m2 C下列哪个步骤是不是正确的蛋清搅打程序?5 w6 F6 w7 I) g% i. D& ^
A:Allow to rest before use. 允许休息后方可使用。
$ I; N. s' w5 ?# p! B
5 @: x% v3 o% ^& m( w65.The weight of a large egg is between:一个大鸡蛋重量介于:/ z9 _2 V* e  e; N! U+ i6 Q
A:56g and 63g 56克和63克7 y5 V8 ~  {( o- o0 ~+ G4 O+ l3 h

7 [, ~9 K9 X2 V$ L$ _66.Evaporated milk is a concentrated milk that is produced by removing
4 x! e- z; b6 ~; J% v炼乳是一种浓缩牛奶 是去除什么做的
$ q* E: k( ?7 ~9 h7 ?A:60% of the water 60%的水
; Q% h0 `( z, o. E* s
9 `- H3 n4 [" D9 i) h5 B4 E  D67.A method of cooking that transfers heat through a liquid or gas is:& N0 P4 B# p$ t4 q1 I5 H3 [  @
一种烹饪方法,通过转移液体或气体是:" p% j3 `2 ~; R* q
A:Convection 对流9 \: A( ^- E3 `* ]  V

9 T% G" u3 d% O+ N+ S: I! G68.The cooking of starches is known as  烹调的淀粉被称为
7 a% e& I, c3 e! \: D- G2 u' EA:Gelatinization 糊化4 y. F2 P- _  r! ^

6 _7 z0 z0 M* r( S- Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 q" j5 {4 R, K
A:Braising 烤9 n" C( z5 \% Z( G$ O
. F& d; d: h6 Q
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:
; Z5 |: b% P2 u$ _A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: Z" B+ W% ~5 f! I( P0 _: Q

2 F% ~4 c' k' G+ K- W' V71.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
, x" q4 D& J" q+ A; GA:Fumet 原汁
; \. d9 T% U8 E% g  a6 N- P0 }
3 F0 N7 [- k! y, M6 n; |- ]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
! V+ m6 v. P& F; M3 i, ~" ]: i! EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
1 l2 o) J' f& `) P6 `: R" k6 W& d: o- ]; J8 }& g! h
73.Which of the following is a principle not used in stock making?
6 Q  |: o6 Y, A3 A* K3 V下列哪一项不是用于制造高汤(低汤)的原则?: t$ y% r0 \2 |1 B2 V, K
A:Start the stock in hot water.开始在热水中操作
: p1 c: \8 i; C2 [" A+ U
, A5 H! c+ Q1 m$ C74.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) a  ^, J4 w, p' w/ [) e' u3 l$ [
A:Remouillage 法语熬汤2 b$ N4 }( p" z1 z# d* C
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