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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。! Z; a2 z& D* T( }9 V9 g
! m6 n9 b8 {" x4 i7 e( v/ m
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。
  O$ y1 R3 m  ~! N. `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
理袁律师事务所
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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
# d( N; p$ e) U0 U- M, L  L1.Which of the following methods should be used to determine doneness in a New York steak?
. `3 M1 s) K: M6 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)
$ q! o8 [) T9 k! U" x, qA: pressure touch. 压力触摸
% c! r8 u1 Y0 X1 w0 x0 v3 d5 _0 O9 p2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ }: u  p' _* u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
# d  O5 F. `# \' qA: acid  食用酸! v2 e& p' R5 f* F
3.Vegetables are major sources of which of the following nutrients?
  E7 @& W% _: _% {! V蔬菜中包含的主要营养有哪些# l3 v( R6 E! K0 V, `. ^
A:vitamins and minerals. 维生素和矿物质。3 S1 l, H6 r6 W) o; u' @8 E5 ?
4.Cauliflower is commonly served with
) f; W* H- x, n0 s( {- i花椰菜(菜花)最常见和那种酱汁搭配4 w6 U" w+ `) o. z( w
A:Mornay sauce. 奶油蛋黄沙司
$ b$ F8 ~8 x4 m5.Which combinations of products are found in pie dough?+ Q6 h3 n) T  Q2 H4 L4 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??)
+ s5 k! S; U, [# C( R) w: C0 m( ?6 X+ UA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& M1 I* O$ I6 q' |6The French term for mussels is 法国语青口(海红)叫什么
+ s0 q. Q' B/ r/ AA:moules.法语青口,海红+ g7 c+ G9 q) X. f: i" z) J
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% Y; f* O2 P7 MA:faintly fishy. 稍微有点似鱼味
# t4 g" [# Q) T  f$ @8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# A5 I9 _7 s5 D5 n/ xA:2 days. 2天
; l% v. O/ j9 t. N; w9.What are the principle ingredients in ratatouille?
8 ~3 F5 X8 k* ?2 y炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 i' d; H# S5 `' q6 wA:Zucchini, eggplant, green peppers, onions and tomatoes
! q% r( k# ^& Q# f西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ l* _! Y. U# i4 m
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 W" S$ a0 U/ HA:cook food in quantities that will be used up within 20 to 30 minutes.
; k2 ]. n  W$ k. v( O4 j大批量烹煮食物要在20到30分钟内
. L8 {& U. R  m3 K% J1 _# {11.What person has the authority to issue a Health Permit?; n) [; f7 ^* x/ r2 c
谁有资格颁发健康证(卫生证)。
  d  B' p/ m- G, w( h1 b1 B2 G/ xA:Medical Health Officer.5 L) G) D% c4 z
医疗卫生官员。
& C2 F% h; }2 U/ |9 a, D' ]+ ^6 K12.For what period of time is the health permit valid?5 X" G  Y$ \' H' S
健康证的有效时间是多久?) _8 ]. ~6 Z1 `6 Z7 @
A:12 months.12个月' R8 \9 O* J  b, X2 K
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 _  ?# P7 c8 _4 u# O8 w! n在食物和饮料准备区,通风系统换气的标准时什么' r% ?' _! A6 I# h) O8 }* k
A:08 times each hour. 每小时8次8 r1 o! j7 i: [  n
14。The minimum temperature for manual dishwashing in the wash sink is
9 W" ^5 M+ [5 `8 M! q# F. \3 P手工洗碗,洗碗池的水温最低多少度?. T0 P! c: E* O' W
A:110 degrees F (43 degrees C). 43度
+ M, c6 Y/ A$ ^( c/ {15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 T; B5 ?2 b2 q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 Q/ ?! D% X+ r0 u' B
A:180 degrees F (82 degrees C).  82度
; E7 c; j* x5 o9 C2 k8 ^16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( ]# R: {' ^0 L. K4 T8 E2 l用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)! i+ d: `3 H( G$ `( O* Q
A:en papillote.  法语自己理解
2 v4 {, p3 `* x( [7 }7 a% C17。Wing or Club is considered a( c, }, H7 A6 {2 G) B
翼和CLUB 被看做是一种...
* C: I7 o8 K& z& H9 \/ _. l( vA:Bone- In Cut     带骨切' V0 m! `, r1 |+ B+ i# y  v; h4 N2 y
18。New York is considered a   纽约牛扒被看做是一种% G0 c/ \/ z6 C) T7 m& L
A:Boneless Cut     无骨切
  ?! z) w2 z  P: I! C6 l19.In general, a court bouillon for freshwater fish will contain
- _2 s" n/ ?! q8 n  l4 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
0 u0 w) [$ h( C  mA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& Y! |% a" r/ ~( ?5 m: G! D和做海水鱼同样数量的调味料和香料: n, D- p4 h+ I$ {
20.Anise is very similar in flavor and appearance to* p/ t% `6 ?' w$ Q* ]) V
八角和下面的那种原料有相同的味道
+ F3 F6 A% i6 `) @9 T( I* B' sA:fennel  茴香/ D3 N# W- m5 P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* X& Q* A0 ?8 m; r
下面那种原料更像大葱且有平面的叶子
8 t7 N+ Z' H* R7 ?. F& f' iA LEEKS  似蒜葱 (这边人叫京葱)2 D. x3 g/ Q7 X* @: Q/ P
22.Which of the following cutting shapes refers to a small dice
9 {! T( _8 ?5 {, S7 }下面那种刀切形状指的是很小的粒(末)' J! }3 [5 t/ {" Z
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. a9 F- ]) \8 a$ V7 A
23.Oil is added to the water for boiling pasta in order to
( W: O" h# s5 e8 V+ o$ _向煮沸的pasta (意大利空心粉 )中加油是为了1 O0 V/ `$ H: @) M
A:prevent the pasta from sticking and to minimize foaming action.
  r4 F9 ^  o0 e- W防止面条黏合并降低发泡。, }" x2 m* G: u( |+ |, a
24.Which pasta dish features pine nuts and basil?; F7 S5 B7 ]4 K, y, Z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
& r+ Q; f" M6 W5 N( g5 `A:Pesto.一种绿色的意大利面酱
& f# W* u4 [% I# |0 Shttp://www.tianya.cn/techforum/content/96/563836.shtml: c  }! \6 p, g: f4 t9 S; s
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25.Which of the following is a spring vegetable similar to spinach?
! h, l, ~' [# w/ i1 V3 W下列哪项是一个春天的蔬菜类似于菠菜?
% M; V$ m4 D8 H6 ~A:Sorrel. 酢浆草。$ Q$ E: t* K/ A) E" Q: k
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?
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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:
+ w  Q) r8 y; O: ^5 `哪位厨师最早带来高水准浮夸的美食
* Z. `8 i9 S/ }- y8 ]1 WAAntonin Carême 人名 安东尼·卡罗美
6 {: K3 Y/ T7 s5 [0 c' O* S1 a0 k6 H& o+ R& s; }  w+ N& j
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ X$ f, k! ^7 k. [7 h2 q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 y& k( C$ _+ b2 ~
A:Cast-iron stoves         壁炉
3 I2 W4 Y0 h3 f9 h( s& Jhttp://www.usstove.com/products.php?id=6/ F4 N. p: ?2 [- r7 g- }

! j4 M$ O; h) v* v7 |  ~. O$ d28.The French term used to describe the roundsman, or swing cook, is:
7 i+ ?8 n- M  C法国术语,用来描述roundsman,或摇摆厨师是:$ j8 e, q+ P! g  n( z( h/ z) q
A:Tournant   图尔南
4 ^, S2 t2 r2 _  j
. C2 j9 E# A2 v( h$ b# [* @7 }29.Another term for the wine steward is:
' a- _; @( \. ]0 ]4 v6 S葡萄酒侍酒师的另一个术语是:
) p/ J! V% _: [/ {! PA: Sommelier 侍酒师- |' b! Q& D+ I$ Y4 t2 V/ z; {
3 ^, p1 D  T7 R* H
30.Molds, yeasts and fungi are examples of a:( ~: L: C/ M2 Q
霉菌,酵母菌和真菌是一个神马例子
2 P2 {; Z. Q: B# N3 [. NA:Biological hazard 生物危害% O  H9 s2 b1 M  W9 s# m
+ c3 C( H! H! u4 A
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! B/ @, T- B* @  z! Q8 k
根据加拿大食品检验局,食品的危险温度区在多少之间:2 t7 a; q1 b* h9 i4 o8 ?
A:40° and 140°F (4–60°C)     4-60度* h4 x; A. V: v! h3 R

% n! v( x2 ~5 E0 w' D32.All bacteria need the following for survival:0 u- Z+ w* {/ Q: z! D; n4 T8 \
所有细菌生存需要以下哪些内容:
% w1 t) h: R9 FA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 i: d8 X4 C3 q8 U9 k0 g( a
; q4 e7 m+ N9 X5 m& j( b
33.Which of the following correctly represent critical control points in a HACCP system?2 O$ g6 Z: _& q' A( v  u7 b, K
以下哪项正确表示了HACCP体系的关键控制点?8 S4 s# ?4 }# s& ~1 w( x& E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ A5 l# v; D8 ~- a, i+ Q7 v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; K5 q' U4 v0 M/ T/ R9 y4 \# e. G. e0 x$ L- l# `7 P6 E# ]. q
34.Which of the following is not an example of a carbohydrate?" c+ Q  }$ ]$ p/ D+ Q
下列哪一个不是碳水化合物的例子?
4 [# s/ ]6 v: F. J) B# T5 {$ [A:Essential nutrients 必需的营养物质
4 k' s: ]2 ?' r$ i4 X" i/ I7 |- q5 [! `
35.The process by which a liquid fat is made solid is called:
1 g( h' G2 `8 x2 f- A( V8 `# c液体脂肪做成固体这个过程叫什么, |0 G8 ?% `1 y% h
A:Hydrogenation  氢化
. u! y1 ]& E; v' d$ N6 j$ G) v' r1 E! ^
36.Which of the following is not an example of a fat substitute?: _/ ~, P+ ~  G+ L# |  k
下列哪项不是脂肪替代品的一个例子
$ [; M. H/ l4 D/ B  x8 rA:Acesulfame K  安赛蜜K表* d6 \% K- c' t! ]8 E: U1 f
  _  N: g. [; n. o; Q3 e+ F3 `4 z+ Q
37.Health Canada requires that a product labelled "fat free" contain:
9 v$ t  Y, h4 F, C# A, U6 B$ a$ U加拿大卫生部要求的产品标有“不含脂肪“包括:
! k6 g, P/ U! \& |: a, ~3 N8 OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( E$ i; d# w2 s

, H( b5 Y; i8 ]0 t# |38.Which of the following is not a problem associated with converting recipes?3 r2 `# E: O; N4 f7 j
下列哪项是不相关联的转换配方问题?
+ ^, G7 g( i2 Z9 m% ~. g5 P4 KA:Unit cost 单位成本" ^# p2 ?( I2 `* u0 u3 R! f

: a  u7 w/ ?# T0 h' C3 ?. r39.The condition or cost of an item as it is purchased from the supplier is called:" t; i; Y, ?3 I! n
从供应商采购的物品的品质或成本叫什么9 ?/ g& H" L% i& Z4 ~
A:As-purchased cost 购买的费用% X% ?$ d" V- W

6 j4 V# T4 N  P  L: {3 l& ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ _6 D6 f. r  M0 ^9 h在新货到来之前用于日常所求的必要库存量叫什么
0 |" V0 y# m- w+ n* M, Z9 gA:Parstock 基本日常最低库存$ v# L/ X9 f9 n( s  @6 M
8 ~; c& O+ q3 V7 D+ s, _' y" j  q( \
41.Which of the following abbreviations is used to describe the proper rotation of stock?! k3 ?6 ^9 X( v: b
下面那个缩写是用来表明正常库存流程?' L9 R% T1 Y. @4 I* s$ ]9 u' Z; u! Q* D
A:FIFO=FIRST IN FIRST OUT 先进先出, K( ]4 ]* O3 N2 n1 U5 m- }

" |( x) q7 j7 v3 I' u+ H- `7 o% W3 ~42.Which of the following knives is used to turn vegetables?- C% h' O2 o5 P
下面的那把刀是用来打开蔬菜吗?
. v3 m& j% k( y" Y) M; V+ cA:Bird's beak knife   鸟嘴刀
& s5 g3 P* j8 a. Z5 phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
! @6 s( I' v' g$ m& D/ @6 y+ [
, o" A; T9 S- ?' c  v1 d. H$ Z43.What is an instant-read thermometer best used for?$ T  S& z) @, d5 y! |
即时读温度计最好用于那方面?
5 q& y/ T  U+ ^9 {- KA:Checking the internal temperature of a roast 检查被考物品的内部温度- C" l+ b- K* A4 t

* W6 |, q* O& x9 {, V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* H- H# {1 D6 V7 ^1 U/ D# [% l下列哪些金属材料受热均匀,通常用在铁板而且非常重4 J3 ^- Q" W; b' h
A:Cast iron 铸铁( n9 m7 I0 y1 T& C% M5 [6 B

4 m* {  C" A7 N, Y1 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ a1 C  m4 W* y; K- Q" L8 \哪件装备下面有一个可移动的碗和一个S形叶片?
& D- [& E% i6 N( K% uA:Food processor 食品加工机
) p% B% |1 n$ M* j* _# ]http://www.google.com.hk/search? ... iw=1263&bih=5725 V* T: b1 K0 H0 S$ Y) [
3 d4 ?  f/ T' i
46.Which of the following is not a rule for knife safety?
$ s4 [  N" P, M4 J3 ^. _下列哪项不是用刀的安全规则?
" Y: t/ w; M6 YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 v8 x: d& k3 _) j- r
$ z7 m! Q9 h/ z1 h3 D# h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: u( `9 M; q* e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- r- z! S4 L- O- w0 V
A:RondellES
" b8 {" A5 L* R9 g) t% jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. O" I) X5 O+ F& y4 G; `  X

) W& R0 P* }+ L; X! j48.Which of the following is a diced cut used to garnish soups?1 M- ^$ @5 Z8 m  w' j
下列哪项是切成小方块用于汤的装饰?$ ~; V, v/ C9 a6 ]
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: P. Z- \& ^6 w3 O' c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; P8 E) L1 M: `) q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!!——
% t% m" q, M' }  LA:Gaufrette 5 k4 U4 K; M; m7 e$ w& w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ v! K3 m  j; c( J- S* Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ R. d1 Z, \9 Q4 u# \. O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ q! g& K3 r' c+ J- }
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- `/ |) d7 u5 K, s+ q( E/ t/ w
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)
% k$ P# _6 `' O# p( BA:Cilantro 胡荽叶 香菜
3 ]9 K1 U! B8 b8 O6 j+ j7 s/ }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
7 b  A) Z9 w% P) V1 ^. F
2 i2 o- a. ~4 e/ F& d60.Allspice is made from:
  G0 e6 G% s" i5 o0 ] 多香果,  多香果香料是什么
4 K+ R8 X; o9 ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 v2 L, f* f7 \6 Y- k" k, z/ ^+ kA:A dried berry 干浆果8 }$ O0 Z' w+ k# D0 O/ P) r+ |
# c2 }3 g) H# z. f" l! U
61.Which of the following are used to make a sachet d'épices?( [  d3 R3 N# v7 S
下列哪些是用来做香包德épices?% X6 `, S8 ^0 Z! G$ N
http://www.sachetcatering.com/4 _- F% o5 f% D8 V. v
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 }. J3 L, J. ~5 x5 h7 a& C& X/ y$ R) e9 f9 B' }
62.Which of the following condiments are not soy based?5 ~: N& l+ r$ B2 w2 o7 s
下列哪项不是酱油调味品的?3 z+ y4 l$ }! d1 Z8 \5 Y% C) y; X
A:Wasabi 日本辣根5 x, ^- `. \/ [% b9 J2 ?9 U0 [
" }8 O# Y% c; l: E2 [8 `4 L/ S
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 h0 Z# l; n; `, t4 F
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:. H5 J% q& c) c  \4 h# s
A:Pasteurization  巴氏杀菌! L3 E1 O, {5 ^2 t( l

" P9 t% w! j: H4 T* r. h64.Which of the following steps is not the correct procedure for whipping egg whites?* g# I  y& u7 t3 w
下列哪个步骤是不是正确的蛋清搅打程序?- l/ m0 U! v7 w* X4 ?
A:Allow to rest before use. 允许休息后方可使用。8 ~* W0 b) h" b: e; y, f3 x* z
8 [, y1 s. n* B6 F. ~
65.The weight of a large egg is between:一个大鸡蛋重量介于:
" f* d8 M; o  r+ e7 nA:56g and 63g 56克和63克
  n5 J! U3 M' z8 F& n
- J* k! H0 `% ?- P9 k& }: i66.Evaporated milk is a concentrated milk that is produced by removing; w2 L( X" L7 s2 u; _; p
炼乳是一种浓缩牛奶 是去除什么做的
( `' p. S1 h1 x  ]) @A:60% of the water 60%的水
! w& O8 p" N% o# B$ s' Z
8 @6 E$ Q7 v* o. v$ {. P# U67.A method of cooking that transfers heat through a liquid or gas is:5 `5 @5 Q! E4 {$ H- V9 a
一种烹饪方法,通过转移液体或气体是:& F/ s3 K+ n! V( ]1 c$ c1 n
A:Convection 对流
" }+ r# m1 h: m" V5 I
. l+ G1 O  \) t9 Y68.The cooking of starches is known as  烹调的淀粉被称为9 R+ U$ j1 \  Y
A:Gelatinization 糊化2 m% p* f& h' s6 D. D/ \3 a
% m4 G9 c9 d4 F
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 w2 j( Q- A' uA:Braising 烤9 L: t& ]% f0 E0 @2 V! X0 R
5 x) l# j  R; W0 w. N( G5 J# X
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:; D3 }- {1 p( S) `9 O" x) d
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 Q$ X5 `# i: m/ A1 F5 G; E0 D- s. l9 F
+ s7 [( {* W. V8 ^% {3 d
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
! E& n3 v+ v* N) V. ~A:Fumet 原汁
" H" w& v. i$ s4 M. Z% B" r& v+ E+ P* Q, l% K. u
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; y5 u+ G( r% h8 N0 ?$ K# h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 [# V2 E7 O' ]+ B) v# r' _% E- v1 g  e
73.Which of the following is a principle not used in stock making?; @- T0 a. `5 h4 C  ?5 Z3 }
下列哪一项不是用于制造高汤(低汤)的原则?. ?1 o: V4 ?* y0 ?" Y" S- o2 N
A:Start the stock in hot water.开始在热水中操作
6 [: l  l5 y: Z3 V/ ^
- H& x5 F, Q9 A4 |& `# n9 d- N# V  J# a74.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
, X+ g  N. w' v0 u  Z% ZA:Remouillage 法语熬汤8 K& _! v) ~8 W- G
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