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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 e+ i7 Y9 X' ^: K0 Y3 |5 _* W, o9 Q% ~
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 T8 `& A% i7 d8 q6 @; a另外,我还会找一些资料方便大家学习。
大型搬家
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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
4 p; x- i4 V" c1.Which of the following methods should be used to determine doneness in a New York steak?
( o1 U0 |6 O& G/ H4 B! @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)' {- ?9 H% }  E$ R3 S
A: pressure touch. 压力触摸: b5 ?6 p. I5 y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% X. N1 Z+ Q$ T! f3 b3 t* E9 q
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2 ]8 w9 Q5 G! i) S7 x
A: acid  食用酸
# T( p) R! u  F( y( K& D3.Vegetables are major sources of which of the following nutrients?
9 J+ P( P, @/ s" H- b# K蔬菜中包含的主要营养有哪些1 }  I$ K0 P: \
A:vitamins and minerals. 维生素和矿物质。
7 a- l! p3 Q0 ?4.Cauliflower is commonly served with, N  ?1 }6 L0 }
花椰菜(菜花)最常见和那种酱汁搭配
/ v* S- x( s/ m# c2 b0 OA:Mornay sauce. 奶油蛋黄沙司
( j: F/ i4 j5 h; C: y5.Which combinations of products are found in pie dough?+ q& v( y$ v. `" q; B/ U
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( C; u; Z$ p) v+ G0 }) B& g, W
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 K: `/ }- E' u/ S6The French term for mussels is 法国语青口(海红)叫什么+ ]* V3 ?" h8 ]) G
A:moules.法语青口,海红
" }& k/ D7 d2 M6 ]7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 {( A( y+ `8 _8 `7 }8 H0 t2 X. vA:faintly fishy. 稍微有点似鱼味/ _. q# Y  E. M  x# T
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* e/ l6 j2 s& d( \3 p
A:2 days. 2天( v" @/ s" Y$ I( e" y# ^
9.What are the principle ingredients in ratatouille?
* d8 U( K  c' y1 g4 o' i4 y: j炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  i( N  G; I) f' y) @0 U! o, w2 \  lA:Zucchini, eggplant, green peppers, onions and tomatoes4 J1 U' N" s$ v1 E# B3 e' b
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- X6 Q1 x7 Z' N: z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, i7 V* I! `1 K  N
A:cook food in quantities that will be used up within 20 to 30 minutes.5 }  |" _. ^/ n
大批量烹煮食物要在20到30分钟内
% t$ @3 |* M7 ?11.What person has the authority to issue a Health Permit?4 A4 U% ~0 A$ a9 p% b& r
谁有资格颁发健康证(卫生证)。
* {) s& Y3 }5 P- ?" l2 ]" S5 YA:Medical Health Officer.
0 z% G+ `, G+ s8 ~$ S6 L) N# G4 G/ @医疗卫生官员。5 f$ ?9 D9 T  X( Q, o5 l( M% P1 \
12.For what period of time is the health permit valid?
# L- ]( _! P4 A: L健康证的有效时间是多久?7 w$ ?1 d% [  d0 b6 K
A:12 months.12个月% X) S! c$ T/ N6 T% v, F7 I
13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 ^6 ^7 n/ q9 ?& U6 L
在食物和饮料准备区,通风系统换气的标准时什么: ]0 d' r1 T  }4 O2 O( U
A:08 times each hour. 每小时8次: y/ [( I! C" K2 O9 X: s
14。The minimum temperature for manual dishwashing in the wash sink is9 p8 D7 e+ I. Y6 }
手工洗碗,洗碗池的水温最低多少度?0 `2 b0 z! h$ J& h' u/ t
A:110 degrees F (43 degrees C). 43度
9 U. P# ?7 I  _7 D% S/ {! E7 C8 w15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. Q' ]7 c% y1 ~, Y8 U( T7 X9 |" {用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 E( K1 F% C& {' ]! v
A:180 degrees F (82 degrees C).  82度
* P) O- b& }& L& G; v16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 P. q0 o8 ?# Z" V# `' o用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 v4 L, @0 E& ~! Y" QA:en papillote.  法语自己理解  x6 o) R% `8 |4 v' e
17。Wing or Club is considered a
  ~& N8 S0 ?3 R/ X* A; B翼和CLUB 被看做是一种...9 A1 |$ J; ?( k3 p  \) \7 j
A:Bone- In Cut     带骨切
' v- u! b% \: i$ Y+ \18。New York is considered a   纽约牛扒被看做是一种9 M9 X( u/ u+ n3 k
A:Boneless Cut     无骨切. i0 z5 T% _5 b+ w  h/ E8 g# A1 c
19.In general, a court bouillon for freshwater fish will contain, {8 \4 _* s! D1 T
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+ v" ~% Q# S+ y% U" C
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 }6 R' I' \7 x4 U  V8 o和做海水鱼同样数量的调味料和香料
' y8 o2 n: W8 ]20.Anise is very similar in flavor and appearance to
6 p5 T  T, v  S4 a1 e八角和下面的那种原料有相同的味道
, h5 M; g* S3 ]! d0 GA:fennel  茴香
  t0 T) U' v& V! b21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ J3 ~% W" k, Z1 ^0 W下面那种原料更像大葱且有平面的叶子: @2 \1 }4 D" l3 R' w& j
A LEEKS  似蒜葱 (这边人叫京葱); I7 v9 q* o; }
22.Which of the following cutting shapes refers to a small dice
0 M: h7 a/ M& _: [9 P下面那种刀切形状指的是很小的粒(末)
# l$ X) q9 `- \2 u* xA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 J+ T/ o+ S9 ?  ]/ V1 |, w23.Oil is added to the water for boiling pasta in order to) i; |' `: Y, _. G
向煮沸的pasta (意大利空心粉 )中加油是为了- E: f. h, r2 q5 v$ Z, u
A:prevent the pasta from sticking and to minimize foaming action.3 y' a2 H% s; f" z
防止面条黏合并降低发泡。" J6 p( m! {% `  x0 X6 q0 s2 }* Y
24.Which pasta dish features pine nuts and basil?
+ d! @& `1 _4 S5 M; H下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ s* M( W- G! a1 ?2 B( sA:Pesto.一种绿色的意大利面酱
  Q/ ^: _: c4 _6 Y8 t0 h# {http://www.tianya.cn/techforum/content/96/563836.shtml( P( }5 f: [0 b
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25.Which of the following is a spring vegetable similar to spinach?6 q! @, N# n2 n, m) n& K
下列哪项是一个春天的蔬菜类似于菠菜?' \% K/ t9 j2 \, `
A:Sorrel. 酢浆草。4 @# j" q9 r. U% ~, z0 I: p
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:7 v+ z+ C- O7 k6 {
哪位厨师最早带来高水准浮夸的美食. v6 k$ t2 @% B7 h
AAntonin Carême 人名 安东尼·卡罗美
9 `- i2 b3 |/ W& |+ Y$ F5 j% y
4 j! ?0 v3 E6 X- Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 |+ }! h* b+ i( T2 P3 E  Y0 k# \( l
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( n' e1 ?( L; l
A:Cast-iron stoves         壁炉
9 y4 O, ^- `/ |, y/ N5 u+ khttp://www.usstove.com/products.php?id=6
+ f5 E3 Z) X6 t' Z. ~9 n" ~* X7 K- n  |% l" z0 T+ T- O
28.The French term used to describe the roundsman, or swing cook, is:2 M( s( L" W7 p8 l  t( i  A9 J
法国术语,用来描述roundsman,或摇摆厨师是:
% |- Z; S' w4 V" `: d7 g" Q) tA:Tournant   图尔南
8 t9 U5 x5 T' |/ ~9 J$ `" s+ z3 L; h+ X4 U
29.Another term for the wine steward is:
2 I; T8 P% B* z3 s, d7 Q葡萄酒侍酒师的另一个术语是:/ q# p: b+ I, a8 q$ {/ y+ f' F
A: Sommelier 侍酒师# A6 ?" q) l! r$ S
7 Y  ~# W& X9 M5 |1 }) [
30.Molds, yeasts and fungi are examples of a:
2 b6 l4 O* T' n0 R; V! a% @% s& z2 k霉菌,酵母菌和真菌是一个神马例子5 g& _: R- U& U
A:Biological hazard 生物危害: s& o  q' o1 r9 q- s6 T
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' y8 R' P+ G1 ~( E8 n根据加拿大食品检验局,食品的危险温度区在多少之间:
! Q- c1 y1 n6 @$ c9 W% R& D' h  b6 vA:40° and 140°F (4–60°C)     4-60度
; Y% d: _0 L; h
7 Z6 R( d: D& e; q) n4 l32.All bacteria need the following for survival:
* m  _" a0 l& S4 R所有细菌生存需要以下哪些内容:
9 x$ g+ ^2 @! uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ G/ w8 H! |4 q7 E5 G6 D2 Y' m4 G& U- n

  j3 i9 }+ ~9 E1 T9 {33.Which of the following correctly represent critical control points in a HACCP system?. Z" y* L8 L' ~$ i; F3 C* k( r
以下哪项正确表示了HACCP体系的关键控制点?
8 K7 B5 m3 s- PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + c( l+ E! f6 |* g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: }* y# p8 S( l) [0 X' B' n3 a
$ V- M7 w: P$ j34.Which of the following is not an example of a carbohydrate?$ `( i5 O6 ]# s) [' F) X: t5 {* w
下列哪一个不是碳水化合物的例子?
9 y# b6 |) l& p! g4 rA:Essential nutrients 必需的营养物质- ]  |) [8 j% f4 {- D

8 q3 D! e( k2 f! ^35.The process by which a liquid fat is made solid is called:
# @, r, Q5 C. q# M9 n# a液体脂肪做成固体这个过程叫什么
0 m9 p- P! p0 E% x' n' m$ QA:Hydrogenation  氢化
+ d) F2 z4 }/ v5 T% R% y# `- C3 R! E! X" [
36.Which of the following is not an example of a fat substitute?2 p- l" O+ B" q7 j1 r3 i- C
下列哪项不是脂肪替代品的一个例子
$ b/ `+ x/ D: A9 b" M5 X4 IA:Acesulfame K  安赛蜜K表
! b  J# F  k- N) |; N+ W1 C9 E' U$ b' e/ m. C
37.Health Canada requires that a product labelled "fat free" contain:; Y' E% ~! o$ j6 l+ T
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 I# u9 f: s  o! E4 h% V# RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ `& z) P: Z) C' v* O/ [, O) p
0 K( x* [) u3 B+ F38.Which of the following is not a problem associated with converting recipes?
- z% F4 ?: a3 G7 O6 E下列哪项是不相关联的转换配方问题?
; K& s9 A3 z2 A( L" j9 h$ IA:Unit cost 单位成本
" m& Q+ B0 Y& F8 ?& I3 b
1 b4 d/ ^& ~+ F6 }5 o' i39.The condition or cost of an item as it is purchased from the supplier is called:6 k/ O! h; n9 x; ~, t/ k
从供应商采购的物品的品质或成本叫什么
  Y9 |- j) q! w2 w  [) eA:As-purchased cost 购买的费用7 n) N* ]* x; B5 @$ D3 R/ @

. h, s( H) M/ ?0 F40.The amount of stock necessary to cover operating needs between deliveries is known as:/ i* ^6 n; R& D8 I
在新货到来之前用于日常所求的必要库存量叫什么
+ T) _# l. A1 ?) ^" n5 mA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 R0 P$ m3 O2 T$ h
下面那个缩写是用来表明正常库存流程?
' H: G* m  ~( d% s$ iA:FIFO=FIRST IN FIRST OUT 先进先出
# w6 m' g3 }1 _% e6 T$ {; _& m+ }
42.Which of the following knives is used to turn vegetables?
% Y0 O4 Z, v; V1 U  Q; G* x下面的那把刀是用来打开蔬菜吗?
3 Z. C. {$ v  M! n% p, }A:Bird's beak knife   鸟嘴刀% T* i* y) ]+ I" l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% |2 L2 ?. X' e; b
- U9 I) w! W( ?2 q4 K& m43.What is an instant-read thermometer best used for?
6 w  M6 s4 X( w, z" F! ~, j即时读温度计最好用于那方面?/ k/ o2 ~7 z/ o% q
A:Checking the internal temperature of a roast 检查被考物品的内部温度  A( y$ |2 |; G% P

5 C. J1 Z% T5 h# |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# x0 r$ C, Z% `) a) }" v9 y6 E) W
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 H& ^! q5 s! H) v3 \% Y
A:Cast iron 铸铁& o, f: R; ?4 a& T' g) u

! `, U; K% J3 y; z5 \1 s, H( h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 L1 K- c0 y: `2 j! N. j# e7 H- c哪件装备下面有一个可移动的碗和一个S形叶片?; l# ?" C7 [0 d4 E/ S$ Z. d) j
A:Food processor 食品加工机' u% }# @  ?* S+ \/ y
http://www.google.com.hk/search? ... iw=1263&bih=572
- `1 |2 p; L% E( G/ _
0 Q9 O* C$ ~0 D) @1 y46.Which of the following is not a rule for knife safety?8 I8 `" a, Y% Z% X2 E. y8 y0 \
下列哪项不是用刀的安全规则?
) e* S0 b# A/ a2 |' z1 LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 A: F( c7 H" A- A/ N; Z
! z0 Q2 S& i$ g+ A3 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: @+ Z& t! X. \6 q% g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" w+ f7 x! |6 Z: L
A:RondellES
. m( q2 o; z7 d* v0 zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?& k; M" L. F! A2 F1 i$ x
下列哪项是切成小方块用于汤的装饰?, ~/ a  d4 o" w7 b1 B/ b+ n6 q# p
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( Y  a9 W; n1 f$ _3 z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  E; L, c' U5 Z) ~$ d. 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!!——& U! a$ ]# n' O& P" A. c! q7 [  p' N
A:Gaufrette
# {, T7 K: b# ~5 k" a1 qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( @5 n7 T! r" F' \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 ^% b  z0 [) H9 U- E8 L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* z( d: g5 M' Q, C8 E
+ Q. U$ ~* o2 O; m% d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ a- E! z" f6 T( r. ~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)
( x( o% W# n4 M3 G: z1 h! ^A:Cilantro 胡荽叶 香菜
# d8 n! I8 y0 Z! w( a+ vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' L" m% w& W# q
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60.Allspice is made from:2 w) w$ n- M# d8 ]' J# X$ P6 u7 U
多香果,  多香果香料是什么+ b9 {1 ~9 P% b" q: [0 \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 d4 v* r4 V% `( X" q# X: [
A:A dried berry 干浆果
0 Z& n: u( f, F& j; R- ~) w$ Y$ {: \& ?
61.Which of the following are used to make a sachet d'épices?3 q5 H4 W* d6 A6 q) C* w
下列哪些是用来做香包德épices?
: ^  r5 s, x0 e6 k3 t5 chttp://www.sachetcatering.com/; ~& a. u2 y/ J; ~& B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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) o! t) B8 h$ ?5 M- J4 i; r& g62.Which of the following condiments are not soy based?
$ w8 O1 ^/ @: `  L9 [# T下列哪项不是酱油调味品的?: t3 u7 P& J$ e5 m1 |* Y/ b
A:Wasabi 日本辣根
, p. m) d) t0 O6 ]# c2 d% L6 X, D, r8 U. k) H" H6 Z! y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! |, B! y0 t* I+ d/ M" e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:
- l6 W( ?# s$ T# a' Y; WA:Pasteurization  巴氏杀菌2 n8 I( A' h$ Y$ i( g4 W. s
( J3 C+ W1 |0 n) q- ~2 P: X- J
64.Which of the following steps is not the correct procedure for whipping egg whites?. d1 R* f/ T* Y8 B- m3 g. Z  P6 V
下列哪个步骤是不是正确的蛋清搅打程序?
0 H* L/ a8 a4 [A:Allow to rest before use. 允许休息后方可使用。1 i# @: z4 {) S: L% q) ^. T- G' x
+ C6 T$ S6 P- ?, e
65.The weight of a large egg is between:一个大鸡蛋重量介于:8 U8 u' m; B' j4 D
A:56g and 63g 56克和63克8 Z3 p* C: `1 k- Q7 `

$ W: S! m# _0 s2 c66.Evaporated milk is a concentrated milk that is produced by removing( A  E- Z5 i5 p
炼乳是一种浓缩牛奶 是去除什么做的
4 _; R% g- B% m  S6 k( m8 ]7 MA:60% of the water 60%的水& R! j0 a$ T, v) m4 @1 n* \9 _

2 L  @. K/ B. n/ u* k) x9 d8 f9 W67.A method of cooking that transfers heat through a liquid or gas is:; E/ y: M+ P1 D
一种烹饪方法,通过转移液体或气体是:
2 n1 |6 `1 B; jA:Convection 对流5 h' d( i! Q: h
+ s( t2 |5 b4 D5 w
68.The cooking of starches is known as  烹调的淀粉被称为
, X* X7 t1 s0 f# Z8 yA:Gelatinization 糊化
1 N" ^8 U+ b# R. ]2 Z+ w; b. T
) X0 e- F. X9 L- ^: b' O6 g. {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& R& a0 s' w" k6 Q# q
A:Braising 烤
5 ^2 L7 X! e. e) Y  \+ K1 H" s4 ]4 v1 }
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:
. o( \! a9 s1 T( SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
, H9 x8 Y" v4 J3 `! M
/ X* k4 V( e4 d6 x% K) K( A/ E71.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 }) T* F% R/ Q$ F2 tA:Fumet 原汁
$ a9 O+ k; l" M2 g) \  s# u( ?  `: z+ w0 Z$ }1 n8 V' ]
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
) k# J+ `- ^. ^. u$ PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ x: b, W. N0 L; G# o5 @9 X1 @, Q$ Z  [& I2 S4 Z1 W) E( K% o
73.Which of the following is a principle not used in stock making?
. h2 c; \( x$ W下列哪一项不是用于制造高汤(低汤)的原则?
3 j0 K: G! C- c2 |+ O1 D( w" oA:Start the stock in hot water.开始在热水中操作7 k6 \8 \" |0 ?& s2 b0 b# r% T
3 E/ F8 q8 \& n/ K3 v3 J9 K
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2 w5 o$ y! y2 T/ }( c% U
A:Remouillage 法语熬汤
1 }" e! ~5 K( l* |  ^3 h5 N3 y: Q1 ~http://www.haibao.cn/blog/post/176242.htm
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