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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。0 N9 q+ |7 y( h  W# @4 }

7 j+ O, \: W8 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。9 f. h+ Q1 ^# m& e( x; `
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7 U8 J2 {7 f3 e+ g4 {6 R
1.Which of the following methods should be used to determine doneness in a New York steak?
: w" S$ }( W4 N# n: 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)$ e9 L: H9 q4 b' ^& ^8 e
A: pressure touch. 压力触摸; o2 r$ C3 s. r3 Y! ~1 S
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 B6 ^; M. o: t: V+ x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 r& B0 F0 @% U: i
A: acid  食用酸7 g& A" o# D+ L/ k
3.Vegetables are major sources of which of the following nutrients?
8 }4 x" m+ L7 M* k  x, T/ i蔬菜中包含的主要营养有哪些) s* z3 T" P$ c- j
A:vitamins and minerals. 维生素和矿物质。' _5 a1 o9 [5 g
4.Cauliflower is commonly served with
! @! J$ B# r* t+ H+ ^$ f) N" L% l5 s花椰菜(菜花)最常见和那种酱汁搭配! E  m1 @, k3 Q! P# d& |  B% @
A:Mornay sauce. 奶油蛋黄沙司, m- @; Z. p) \' E# R4 B  T
5.Which combinations of products are found in pie dough?8 G1 K) j* a3 H1 W- \
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 S' T  A0 V) Z% ?: mA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( f- y& Q& i% h! w2 u7 Y- j& O. v
6The French term for mussels is 法国语青口(海红)叫什么
/ x  h) ]* y8 B' q9 AA:moules.法语青口,海红- T0 Q# V- T. G1 Q- V, ^2 q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  W2 I; j5 H1 X$ vA:faintly fishy. 稍微有点似鱼味
; t; [9 r- O! b$ J# C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* q  W* p7 |# g, W* `5 pA:2 days. 2天& |& {# a4 X5 [+ {$ F) j6 W# Z
9.What are the principle ingredients in ratatouille? ( X6 t8 i  n: Y
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' ]1 F% O# ?( u+ T: m+ M8 J
A:Zucchini, eggplant, green peppers, onions and tomatoes7 z" f# g7 g2 A6 I
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )" o$ J4 N' s9 a9 `# l) U0 P% f6 h1 X3 h
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  k! }& }* }5 F" i
A:cook food in quantities that will be used up within 20 to 30 minutes.
: |- _3 `  t& K) v1 I大批量烹煮食物要在20到30分钟内, A* u* x$ P% w$ q* g: V* L) a
11.What person has the authority to issue a Health Permit?. Z) p' A* }# T7 O- B3 e) s$ L
谁有资格颁发健康证(卫生证)。+ R4 O1 f$ ]- E
A:Medical Health Officer.$ w5 M! T# p& b5 g" K7 ]
医疗卫生官员。
$ n- y% G) d; M5 I! e, I6 h1 R12.For what period of time is the health permit valid?
+ l0 T% h- L1 ^/ z健康证的有效时间是多久?/ E# O; P' M: D
A:12 months.12个月# o: N6 w& d" n
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" ]# F" ~6 `/ e. D+ H* W3 b在食物和饮料准备区,通风系统换气的标准时什么
+ t; k# z$ ?: o6 |: oA:08 times each hour. 每小时8次7 ?/ b& V; F& |" m2 u$ v
14。The minimum temperature for manual dishwashing in the wash sink is) Z! @8 j8 J5 I8 A) L7 |& T( B
手工洗碗,洗碗池的水温最低多少度?
+ q7 F9 j4 Z( L& g9 S* dA:110 degrees F (43 degrees C). 43度
  I9 H' H7 H5 j  `) S! s3 d15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ S# }* B6 b2 G% Q1 E7 T/ @用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, Y0 W  {' {' }+ A& D
A:180 degrees F (82 degrees C).  82度3 b- P( C( c% s4 D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 l) ^  }* L- |5 l, ~/ ?
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! G- ?% U# m( X! JA:en papillote.  法语自己理解# R3 N( E; Z; K
17。Wing or Club is considered a8 u& l" C) _! k( d6 j* e
翼和CLUB 被看做是一种.... z& l; m9 J; S  g) }! V- g# Y
A:Bone- In Cut     带骨切' s! g& U- o& v. i2 d8 F
18。New York is considered a   纽约牛扒被看做是一种+ G9 m5 z6 ]8 R* |
A:Boneless Cut     无骨切3 _" k7 `. i+ i# M
19.In general, a court bouillon for freshwater fish will contain
4 C: T9 h8 B3 z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; S( f" Z3 b6 K/ D8 F% r5 B
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 l; i1 G" \) u7 Z- E! l
和做海水鱼同样数量的调味料和香料
6 ~% R  b& T- b; i6 f/ k20.Anise is very similar in flavor and appearance to
6 C8 T- {  N, G/ A$ n八角和下面的那种原料有相同的味道+ o6 N  W7 G; _5 h# I' N
A:fennel  茴香& S4 [+ F+ B8 o) s
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 M$ A2 p; v. f0 R+ ?下面那种原料更像大葱且有平面的叶子9 g* [' W: E% Q5 f8 D
A LEEKS  似蒜葱 (这边人叫京葱)
9 @4 |) }/ i! O6 W" ^22.Which of the following cutting shapes refers to a small dice3 l' a$ r3 K4 m- P2 W/ t) {
下面那种刀切形状指的是很小的粒(末). k/ T  z8 Q7 @5 I& p
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ f1 T8 T# d' e2 }  k$ j
23.Oil is added to the water for boiling pasta in order to
9 |% l* ~' k. n7 `/ |( C向煮沸的pasta (意大利空心粉 )中加油是为了- b& ~, b' A0 \7 N# S  d" U+ v
A:prevent the pasta from sticking and to minimize foaming action.
* ~4 p) B9 e1 ^) C* _防止面条黏合并降低发泡。& V3 a7 Y/ |* c3 N
24.Which pasta dish features pine nuts and basil?
; v* i0 d. s1 t$ y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 @# M8 l0 L: Y' A/ P8 Q! m
A:Pesto.一种绿色的意大利面酱 5 L8 f5 M  D) X4 T! {
http://www.tianya.cn/techforum/content/96/563836.shtml
$ S& @6 p8 d6 J- V. G6 x5 [
" E7 n$ |% D9 H4 J25.Which of the following is a spring vegetable similar to spinach?
# B& L  P& e7 W7 z2 O. W下列哪项是一个春天的蔬菜类似于菠菜?. w. M' h5 D! L5 `8 }/ b' ^* A
A:Sorrel. 酢浆草。
5 c- t" W) P% J+ h7 Ahttp://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:
4 R8 K% q  }9 e7 c) Y3 D) t7 g哪位厨师最早带来高水准浮夸的美食
$ ?! q' u2 g% e+ v6 h, E: _AAntonin Carême 人名 安东尼·卡罗美
7 ]& w) Q5 R% f# o1 E5 B4 A1 |- Q: V2 \/ Z. j& f8 e$ A
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; s8 D' W  ?+ c1 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 。6 P/ t4 N, g& I% Z7 P9 t
A:Cast-iron stoves         壁炉" g6 {" Z4 x' ?4 a
http://www.usstove.com/products.php?id=6
$ f& F6 F8 a: L/ t) m
% a( n5 d5 u" W1 q28.The French term used to describe the roundsman, or swing cook, is:; ~4 t, |7 x: l$ t
法国术语,用来描述roundsman,或摇摆厨师是:
9 r, `& I: P) r; x/ SA:Tournant   图尔南
1 T6 q  p% J8 T% ]
7 P0 d- s4 h8 M9 ~( e29.Another term for the wine steward is:
& L) _$ f: ], M葡萄酒侍酒师的另一个术语是:, m: c2 X$ ~( ~0 H
A: Sommelier 侍酒师7 o& F- e. Y, V. q6 h

4 G# {! e" G* Y2 u" @8 H4 Z30.Molds, yeasts and fungi are examples of a:+ @* Y% V  x- A
霉菌,酵母菌和真菌是一个神马例子
! I, G2 I3 L, XA:Biological hazard 生物危害
6 k, y$ d4 u. o! i+ [' P
( ?% ]4 N" B* s  D9 T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) T3 o- K3 V$ R: d+ e, r" U+ I& K根据加拿大食品检验局,食品的危险温度区在多少之间:% H4 u* d$ `5 E5 M
A:40° and 140°F (4–60°C)     4-60度
, E0 T6 C8 t' }5 c: Z! C8 `- j9 l: [! U
32.All bacteria need the following for survival:# @* h  D8 a3 P* {
所有细菌生存需要以下哪些内容:
* ]' U9 ?! w4 H; W0 W3 MA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 ^8 y8 M+ r) q; |: Z8 Z. f

; Z7 {/ y+ x4 m) N6 t33.Which of the following correctly represent critical control points in a HACCP system?
8 v3 b: W, a! p0 l2 F! m以下哪项正确表示了HACCP体系的关键控制点?
9 M; |$ B7 W# Y4 m) ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 q# J3 F9 ]7 U* I% ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 X% `3 S, d  I/ X+ I& P' t4 N  I# f5 G3 ^5 s
34.Which of the following is not an example of a carbohydrate?& \- \4 v, Y( D& H2 C$ b7 Q
下列哪一个不是碳水化合物的例子?, T- d, P: h7 v( P( f
A:Essential nutrients 必需的营养物质
. `- T% s  @0 k4 U% O/ o, y, a3 C' M, W
35.The process by which a liquid fat is made solid is called:+ b3 Q& w% w/ a6 t1 @" U. O9 o
液体脂肪做成固体这个过程叫什么
7 D! t$ s- l& d& d. ]5 W1 TA:Hydrogenation  氢化+ \0 U. k  r1 w9 S. J

1 K& k5 ]: V# k8 v% I36.Which of the following is not an example of a fat substitute?
1 J, Y+ p. w& d- J5 ?7 n下列哪项不是脂肪替代品的一个例子
+ L! a6 X3 d; z* Y8 I$ h: d# z+ UA:Acesulfame K  安赛蜜K表5 l& ]7 C+ Q6 o$ a

/ }: u  t1 b& D) _2 ]6 ?  D6 E37.Health Canada requires that a product labelled "fat free" contain:, y7 ~: J- f' J+ P/ w" `3 i
加拿大卫生部要求的产品标有“不含脂肪“包括:
# c. a9 g  n6 k8 o6 |8 }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ q2 u1 Z* `( n! ?8 R
# y! c: N' @" w* s( x$ ]
38.Which of the following is not a problem associated with converting recipes?6 d; R4 ?0 B+ d
下列哪项是不相关联的转换配方问题?1 O5 w! ^. J' U( B; h
A:Unit cost 单位成本
$ _2 `7 E2 _  W7 k/ A4 `* l& K. x
39.The condition or cost of an item as it is purchased from the supplier is called:
2 P' J' E3 V$ i3 V( ?4 p/ F从供应商采购的物品的品质或成本叫什么
7 Q) l2 k0 p- [2 d* ^6 q$ {8 cA:As-purchased cost 购买的费用. S; Y6 e/ y- C6 `
! P6 m0 {! e+ R  h
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ F, e7 a* {- S* O: x2 K在新货到来之前用于日常所求的必要库存量叫什么
/ S5 A7 v" O9 d, Z  {A:Parstock 基本日常最低库存' q/ B! p5 |" i( C' |" v; \1 y

5 x' h' X. Y4 x, M  j& B, y2 w7 H* w41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 Q, k# t: b# h2 q下面那个缩写是用来表明正常库存流程?
' q. \& F" f1 x  e2 E2 S1 O8 v3 gA:FIFO=FIRST IN FIRST OUT 先进先出
% f0 M+ T8 \0 _6 X7 B8 A. V  a/ ~5 i/ H6 y# n
42.Which of the following knives is used to turn vegetables?
$ h& ?4 B% F% D& ]5 b8 Q3 {, V1 B下面的那把刀是用来打开蔬菜吗?6 Q- x. K* N3 [+ D+ j+ Z
A:Bird's beak knife   鸟嘴刀+ ]$ l& [/ `9 B
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- q9 `/ S; E1 k3 d! ]
! [+ k( u. w* K43.What is an instant-read thermometer best used for?3 n$ a2 A1 P$ C, g; }) ?5 C) r" }% t( F
即时读温度计最好用于那方面?4 f$ U+ x' O) c9 s1 o
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 G; y- [% k/ T" O6 P
! L6 Q+ R7 K, v% p) c5 S- w7 Y2 W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 }6 e( x) j  [. \2 H' e: O& H
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; U! N6 o5 C0 l% \A:Cast iron 铸铁/ A( C# X% I# v
- B+ t; V! ^! a7 j
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ N% ^& y2 U; g' a  ]2 G
哪件装备下面有一个可移动的碗和一个S形叶片?
) d# j9 p7 D1 a/ q. J9 o% zA:Food processor 食品加工机4 D$ u7 b% M% e9 h. ~6 a' p
http://www.google.com.hk/search? ... iw=1263&bih=572: m: F- @. m, E9 D% n4 ^' H$ M

3 m# ~5 c. A0 F1 E% i! X) b46.Which of the following is not a rule for knife safety?7 s, x$ D0 `& K8 o, q: L/ W! `
下列哪项不是用刀的安全规则?! K8 b! l: G$ \- [; B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  ?. D4 m, N2 Y1 o# s( e

3 Y( V7 Q* F' S+ {- F6 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ J4 z( d$ E: M6 i+ }8 q) f! J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( Z4 M& H7 l4 n0 g  e3 _5 n( M' N
A:RondellES
6 N7 ^% S2 c4 m; O+ L9 \, F7 _& whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
4 C. Y; l- G5 P0 O' G/ n) m8 K- P8 X$ {  A" P) S/ `" r' T$ m
48.Which of the following is a diced cut used to garnish soups?
! Z7 |8 n: B3 f3 Q0 W4 c0 X5 R下列哪项是切成小方块用于汤的装饰?
* n3 ?! {. U' T# K( D0 |. q5 zA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; E  [4 R/ z( F9 R) T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ e7 {1 K# _8 K/ d* i8 m- U; p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!!——9 U8 Z" a& q0 o$ G  [" d% @- A, c
A:Gaufrette % Q- C+ h  Q. m1 ]  P) i3 q, Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; J0 T. E# X, Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# s0 W" L: d0 a8 N7 z1 m! c* ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& R0 m8 S# B1 R( B+ \1 T
; X4 g0 H- m2 F3 t
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 U& r0 v" p0 ?% f3 F* 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)& j0 m' C6 b4 F. U9 x1 {
A:Cilantro 胡荽叶 香菜! ?2 l4 g  t, a) h9 @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. T% n, P9 V1 [- K( U

! P0 l+ Y# V1 M  r, p60.Allspice is made from:3 I7 P, E4 p# {0 S( O) U5 `
多香果,  多香果香料是什么
/ q$ A3 y: n6 _2 {/ vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 ?5 P. {' J* w" J2 d. X
A:A dried berry 干浆果
! C* b9 F3 _% N/ g$ J. S$ T2 h7 s1 [$ F) G3 a# |% f' b( U
61.Which of the following are used to make a sachet d'épices?7 q; T# k' _9 M$ p7 I
下列哪些是用来做香包德épices?
* f! N" K) u/ J! W  K' ]1 Khttp://www.sachetcatering.com/
( @. [0 v( v, C4 v( e% j1 j% m- nA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! x. K) A; k- P' s# ]3 q! v! p, v. `2 N1 K- h0 [
62.Which of the following condiments are not soy based?
2 C; T! g5 L& D' v4 J: ]  \' k下列哪项不是酱油调味品的?  y3 Y$ S( s* d% w6 C, B
A: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:% L8 H) P3 ~; @7 A
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:
6 T  D) }& v( b% j! G% ~( y6 @A:Pasteurization  巴氏杀菌7 I3 w8 {$ f" s2 J# Q

- o; W8 l6 n1 B( b5 {# N3 `64.Which of the following steps is not the correct procedure for whipping egg whites?9 E" Q. \, E+ w
下列哪个步骤是不是正确的蛋清搅打程序?
! g6 m. k/ Q$ v9 Q5 j: _A:Allow to rest before use. 允许休息后方可使用。
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) k3 m  l5 \7 J4 a* F" z65.The weight of a large egg is between:一个大鸡蛋重量介于:. a; p  W6 A7 g( w1 O
A:56g and 63g 56克和63克* ?) g9 A; a) {1 t. E$ ?' T3 k
7 [5 C  i" c* X/ ~# d
66.Evaporated milk is a concentrated milk that is produced by removing
: W1 m. C" V/ n: o: c炼乳是一种浓缩牛奶 是去除什么做的! k) g4 B7 p& x+ y6 a8 k/ s5 `
A:60% of the water 60%的水
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1 @" J7 [, T7 q; q( e% `9 C8 q) h67.A method of cooking that transfers heat through a liquid or gas is:# x0 @- Z+ s+ I- C* w& l' p
一种烹饪方法,通过转移液体或气体是:
, h$ F" N6 z6 i7 K6 \A:Convection 对流$ y+ @: O5 R. C! O

* I: T8 c% c, H9 Q% k. ?68.The cooking of starches is known as  烹调的淀粉被称为
/ E% ?5 y/ L6 y" K) G6 Q( h1 ~; LA:Gelatinization 糊化/ T$ ^& e, ~# u) C$ ~, v# {8 g
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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?
8 ]& v. Q' x- l6 z( @) @5 _A:Braising 烤6 B( z0 d9 I. \6 c- W. }
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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:9 b5 s: i4 r, k# n# u9 R/ ~) k
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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5 Z& ^9 y3 l2 R; z4 j71.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 r3 _3 c( t& O$ tA:Fumet 原汁
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# {7 c  G# U. m' \; I72.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1 m( w5 n* _. a# M
A: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?4 _' [5 J; ]% }1 O9 |5 S9 x
下列哪一项不是用于制造高汤(低汤)的原则?
" M5 f. b& c; m3 g1 WA:Start the stock in hot water.开始在热水中操作" w; Z4 Q& N2 C4 @+ R
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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3 _) D& |- n) R+ g2 l
A:Remouillage 法语熬汤
7 d; A' p# O6 |http://www.haibao.cn/blog/post/176242.htm
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