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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。# F6 h8 f% ~" h

% h$ e; Q; [& l# X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。& c  U7 |" y- w% c! |$ [0 o3 d
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
大型搬家
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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 h; H$ S1 Y1 z1.Which of the following methods should be used to determine doneness in a New York steak?* s3 @- Q# R8 W" p8 D
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); W2 A/ c( {; t: Q0 h
A: pressure touch. 压力触摸1 y! X  i! b1 {6 z1 t
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ f# E5 n; p6 p3 T$ }: `: o$ }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* }4 }2 m4 y5 O) ~: h$ s
A: acid  食用酸
( G9 M6 ?- i  {3.Vegetables are major sources of which of the following nutrients?; j+ h6 ~' D/ b
蔬菜中包含的主要营养有哪些
2 C# k( b& ?7 E, ~/ QA:vitamins and minerals. 维生素和矿物质。2 E- |% K6 _1 l# Z/ m  o
4.Cauliflower is commonly served with7 D; |) P" w( Q
花椰菜(菜花)最常见和那种酱汁搭配  N8 Z6 a# @: r$ x8 M* I* M: e9 e9 ~. Q
A:Mornay sauce. 奶油蛋黄沙司. l4 z; C: r4 b! h
5.Which combinations of products are found in pie dough?
$ q# j* @8 H# ?, M& K. c2 P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 O/ ~7 _0 E' h0 l6 L- X5 I+ D  u
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( ?* k/ j2 w( @# t9 a$ u! [; \! E6The French term for mussels is 法国语青口(海红)叫什么& V- |+ ?5 M/ L
A:moules.法语青口,海红
" U" X% c: E4 g5 |9 u8 s" D/ J+ _7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& d4 T6 M3 W' z# d9 `
A:faintly fishy. 稍微有点似鱼味
: a2 K8 V' L  ?  y' U( V8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 j* P1 Q9 u, O* M  X
A:2 days. 2天! J# Y5 p* b! S1 I3 y
9.What are the principle ingredients in ratatouille?
" d2 T9 D' J! Y: Q4 B- H+ K" l" d炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ Q  f0 D1 {, G
A:Zucchini, eggplant, green peppers, onions and tomatoes' r2 C) V; F5 y0 C1 [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# d7 x; A# N/ |10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ S3 P, T7 \0 h( f( NA:cook food in quantities that will be used up within 20 to 30 minutes.
1 O( V; k0 x  v大批量烹煮食物要在20到30分钟内; Y9 l0 S# _- o2 N6 i, c8 U
11.What person has the authority to issue a Health Permit?
+ g/ X0 `- f' r# Q  a" j谁有资格颁发健康证(卫生证)。2 d  N' I# _$ N$ W
A:Medical Health Officer.' I+ c3 h" F  S; U: w* Q/ [
医疗卫生官员。2 Q$ o6 ~+ U- r! [
12.For what period of time is the health permit valid?8 J) s. S% U, }7 g* ^. }% q
健康证的有效时间是多久?. r0 k' A7 o; ^8 S7 ~) c2 P' n0 m
A:12 months.12个月/ D" Z) `% s: i+ P
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 ^. i: Q3 P) M: c; {在食物和饮料准备区,通风系统换气的标准时什么
! C  Y: t6 j' v+ h  DA:08 times each hour. 每小时8次
  ^/ t" a" J3 L14。The minimum temperature for manual dishwashing in the wash sink is  M( n) p" a, r8 E9 Q- \! K
手工洗碗,洗碗池的水温最低多少度?
5 w* e- o2 k# \A:110 degrees F (43 degrees C). 43度+ o" X0 i3 s, ]" I8 |6 n
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ P" d  s3 x: U7 H: P" s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! A* S) c, X5 y, k8 w3 h% O& S
A:180 degrees F (82 degrees C).  82度
7 R8 r0 i! H+ }+ u! v16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% L, j3 \0 ]1 M% I' l0 G用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 P' a$ F5 v! K
A:en papillote.  法语自己理解
! O6 n  Z7 {' `) A' M' T) v17。Wing or Club is considered a* x6 Q, o8 h# g2 h  J$ k& W
翼和CLUB 被看做是一种..., C7 K$ g3 |$ \/ ~
A:Bone- In Cut     带骨切0 H2 J9 T* f& ?5 E
18。New York is considered a   纽约牛扒被看做是一种9 G/ d; ~8 L/ b, \) Y) Z
A:Boneless Cut     无骨切. V3 v0 s) L5 d' f5 p4 {
19.In general, a court bouillon for freshwater fish will contain$ u1 C) X9 I) t- v
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
# J# E* H0 V6 AA:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 ?0 B; l3 Z. t' Y, q9 F4 Y% ^
和做海水鱼同样数量的调味料和香料: U" Y5 g) |- Y" ~% _% h+ G
20.Anise is very similar in flavor and appearance to9 ?1 e* O- o# l  Q# [' }9 C# u
八角和下面的那种原料有相同的味道. ?3 R( C$ v; x* b
A:fennel  茴香( q8 J: v; G2 h" a  v7 Y4 a' F
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- m0 J8 M! K3 `+ w1 C% W下面那种原料更像大葱且有平面的叶子
+ P! w3 |6 c+ |A LEEKS  似蒜葱 (这边人叫京葱)1 X2 N6 D7 L* }7 c* U8 q+ v
22.Which of the following cutting shapes refers to a small dice/ c8 Q1 N( g* R2 N" y* D3 _, R  [9 {
下面那种刀切形状指的是很小的粒(末)6 ]1 N! ^- J) \% G5 T3 r+ Y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 C- K, _, o- P, ^' r. U2 b- P& v23.Oil is added to the water for boiling pasta in order to
% s: t# j  _* U' T向煮沸的pasta (意大利空心粉 )中加油是为了' G9 [! q0 l$ X5 X+ }5 t
A:prevent the pasta from sticking and to minimize foaming action." y# d/ U. j$ ^, r7 S, Z
防止面条黏合并降低发泡。3 {: m0 \) w  Z& P  T0 H- o
24.Which pasta dish features pine nuts and basil?
- J) k6 I9 n5 Y% E/ m下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 I4 p; U/ ], B3 ]) ~4 f8 Q
A:Pesto.一种绿色的意大利面酱
* m* F, A) A0 p2 ^3 ~http://www.tianya.cn/techforum/content/96/563836.shtml0 V& ?+ b2 D! y2 [( P

# F( u+ |$ e/ Q9 R" p25.Which of the following is a spring vegetable similar to spinach?
3 }9 m  n8 t* V" u! [下列哪项是一个春天的蔬菜类似于菠菜?7 w$ F* x* T) g0 j9 {5 `
A:Sorrel. 酢浆草。5 \3 E/ L* W, V' g+ W1 z) ?9 V2 a
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:
7 Y6 k! y$ e! t; k7 Q! b哪位厨师最早带来高水准浮夸的美食
2 Q2 Z# l( l! b) I8 ?AAntonin Carême 人名 安东尼·卡罗美
! N4 x; O# h3 B- D3 r2 F. q: L% E9 P* e% r% n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 [2 R: F8 O2 }+ ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 \) Q8 l5 z- S; P8 d
A:Cast-iron stoves         壁炉8 B7 s% D# j% ^+ c  z/ V) G4 T
http://www.usstove.com/products.php?id=6
9 M% ^( M+ ~/ V, N
  I6 ~& M! _/ O" G& F28.The French term used to describe the roundsman, or swing cook, is:
+ c( L( P, y& _法国术语,用来描述roundsman,或摇摆厨师是:
9 K4 R! `0 R  _( S+ _! qA:Tournant   图尔南
  u2 y- v2 d) ~4 o7 ^- P* e# z( K+ V, F. e: N8 v  @
29.Another term for the wine steward is:
4 S6 |- ]8 A* d6 l' h葡萄酒侍酒师的另一个术语是:3 w. G. `* E) H, d% O
A: Sommelier 侍酒师
1 w9 D8 y0 F9 v  o3 z+ X6 o
$ L( a& q1 C6 Y3 ]30.Molds, yeasts and fungi are examples of a:- F' o% p8 _8 c( D
霉菌,酵母菌和真菌是一个神马例子
! N8 C/ i  B! @( B8 C* u, K1 ?1 hA:Biological hazard 生物危害
# o% t( O5 |% ?3 a) B3 F: o
8 o" J& x0 x/ e: O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( r) k' n5 R( P# T  v0 V! a  ]根据加拿大食品检验局,食品的危险温度区在多少之间:
6 J# a- `0 b) X* |* K. u+ ^A:40° and 140°F (4–60°C)     4-60度
6 k) z& V  b* z+ g# e& G
4 J# y' J9 O  R32.All bacteria need the following for survival:8 v% M' `! M! C" a6 h8 {; \
所有细菌生存需要以下哪些内容:4 ]+ l( B" c1 s' r7 G0 A
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) C8 Z+ T! [" `/ K& ?
% D. c! Q& o1 f+ k( j& @8 U
33.Which of the following correctly represent critical control points in a HACCP system?
$ Y1 ]5 h0 O: R& w1 g以下哪项正确表示了HACCP体系的关键控制点?
9 X7 T  \. j, vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 E+ q/ _$ g$ d食谱,接收,储存,准备,烹饪,保温,冷却,再加热) u4 \% H; n3 N$ W0 b
7 d) ^% y2 M) U6 I4 a! n/ C& q& Z
34.Which of the following is not an example of a carbohydrate?
+ G7 q- V% ^, x5 Z; |+ p, O1 Y9 S下列哪一个不是碳水化合物的例子?) y# c7 J" T3 X
A:Essential nutrients 必需的营养物质
! }5 |8 {: D2 J. \+ [6 F" d: V2 ?8 z: y. E
  P% V9 `. E" y, g/ X- m4 K35.The process by which a liquid fat is made solid is called:
; x' ~4 m1 `0 o$ b液体脂肪做成固体这个过程叫什么
7 l6 `, q. C; rA:Hydrogenation  氢化4 L# x& Z+ D6 f) w+ A- T

! g0 r. B  ]. i- l: [( J& i; q: ^36.Which of the following is not an example of a fat substitute?, R9 m- \, R, f' b* g3 M& G
下列哪项不是脂肪替代品的一个例子  W, A0 s4 @; C0 s$ p
A:Acesulfame K  安赛蜜K表9 C9 g  |' v! A" z- C* v! A3 M

0 @: `# p. O4 D1 M! X& F4 \1 d: X37.Health Canada requires that a product labelled "fat free" contain:
: G. k1 Q; a+ A% N- W. M- _加拿大卫生部要求的产品标有“不含脂肪“包括:- m, N6 \1 W# O, q$ u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ h6 X- Y0 L( p) K
) w! [# ]& \, F: }0 n
38.Which of the following is not a problem associated with converting recipes?  d# c% m0 K) ~7 w
下列哪项是不相关联的转换配方问题?
$ }7 t1 A3 p( \A:Unit cost 单位成本
" J% K5 H2 N) _2 X
) y* T$ z7 M1 }* Z" d, N  d- Y5 r39.The condition or cost of an item as it is purchased from the supplier is called:* S$ \9 Z9 @5 ?9 j4 X
从供应商采购的物品的品质或成本叫什么' Y/ }% Y$ x; Y) i) `( k5 {. [
A:As-purchased cost 购买的费用4 C! ^2 D" ]; k$ m
0 h1 f2 t5 e, {: y4 F* k/ [- ?1 c
40.The amount of stock necessary to cover operating needs between deliveries is known as:" k7 l/ \' b# H/ y, j  z5 N, b
在新货到来之前用于日常所求的必要库存量叫什么
/ ?- ^7 U  e0 B) ]8 Y4 YA:Parstock 基本日常最低库存
! z- \* Z7 k) y
9 [" `; c1 ?4 E* W8 H5 A  l+ ]( E41.Which of the following abbreviations is used to describe the proper rotation of stock?
* W7 {$ S% h/ [8 Y下面那个缩写是用来表明正常库存流程?
% ?+ D3 G. V# v0 E  `; JA:FIFO=FIRST IN FIRST OUT 先进先出
8 U  {4 {* x' N$ B! @6 G' Z
, ~" X$ A6 a0 g7 E42.Which of the following knives is used to turn vegetables?
# q9 q% z8 ^8 ~5 T% F下面的那把刀是用来打开蔬菜吗?
/ D# x5 P" l5 T! C$ K% f( |' VA:Bird's beak knife   鸟嘴刀
, {0 b3 o( a3 V- bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) ?; ]  Q0 Z, g4 p% F. }

* @4 F7 d9 }% O- X9 D43.What is an instant-read thermometer best used for?3 q5 C- b5 u" D8 A4 S2 D
即时读温度计最好用于那方面?
4 \5 g/ J$ D* S) s6 O6 U" ]A:Checking the internal temperature of a roast 检查被考物品的内部温度; j. }7 W3 T3 ~3 u1 k8 A

2 r, K2 H* R1 S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 i* h1 K* ]" x
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) O$ E, h6 }. c) F+ cA:Cast iron 铸铁
  w& y( @) p1 \1 U8 R% A9 s$ N2 i' A* n# u  D. K1 \: }
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 U# Z# w9 L. J  z
哪件装备下面有一个可移动的碗和一个S形叶片?
6 A8 b: [' Y4 f. i4 H# Q; X) N# x# JA:Food processor 食品加工机. l( c% h# n) B9 B5 I. F& b
http://www.google.com.hk/search? ... iw=1263&bih=572$ I  r0 C0 i* ]: N  e: _1 w  n% E
0 `" i* d% l; h) V( ^8 G2 q7 |1 _! |
46.Which of the following is not a rule for knife safety?  ]& o- C; v7 I- u8 l$ w
下列哪项不是用刀的安全规则?
% b4 i& ~5 R- N- _$ |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
' ]+ E, e0 R8 _" ]' c8 d; M8 _
& i: q' u- ?% G& w: q  {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( V0 k. M$ P, g  s+ a+ ?/ @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: c* }. ~) f6 z6 C; A
A:RondellES 9 g9 Q2 `$ L, E! f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; A! n7 B8 y: y# A$ U
, N+ G  R0 b4 h& W0 F48.Which of the following is a diced cut used to garnish soups?
$ \- H6 \6 z6 ]5 _' V下列哪项是切成小方块用于汤的装饰?+ s! R( A% R8 y/ g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ B% z/ U% a% a  O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; r- w, R* C8 o; V$ s7 }) O4 O& d
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!!——
2 y: R+ S; p' Z* K* P6 L5 b1 `A:Gaufrette ; E! c3 Q, U$ m& S9 H5 f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* F  E! ?4 h& {0 D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ Y) k  x2 m2 ]+ r) g8 z3 V8 t9 Y" JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 k6 J1 u: }$ n3 |

1 j9 s, {9 J& I- b" x- \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, i" i/ Q6 g$ ?- g/ 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)
3 k4 X7 C) r5 N% c. Y, i/ yA:Cilantro 胡荽叶 香菜
; f, j7 v" ]- \1 l2 Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% i2 _- L( B* \' m- ]  {4 |0 w0 [( y, S% ]
60.Allspice is made from:$ ?- M- h5 v4 s9 [* Z# o  ^) W
多香果,  多香果香料是什么6 d  g. |. m4 ]/ e9 h3 X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ r- o- P: a3 J5 f% i( h, S  hA:A dried berry 干浆果
4 T* C7 V! R7 N* H6 r1 j' Q; c0 J1 ]# P9 L3 y. O( T0 n' X3 Q
61.Which of the following are used to make a sachet d'épices?
4 w: R3 L7 q# ~2 ~% S. |1 u8 a下列哪些是用来做香包德épices?
- @7 K, v: j5 j0 j) e+ ?" l+ `http://www.sachetcatering.com/$ d1 j9 i: r, h. w2 T. U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ W1 r! j9 Z  D" q4 G, ~$ i, E* @
% j5 k9 n* |* d& j) e! j0 [3 y
62.Which of the following condiments are not soy based?
7 B5 U! ~' W9 C+ D6 J' x: L下列哪项不是酱油调味品的?. V5 q0 a' a4 F- ~) ?  B
A:Wasabi 日本辣根
, h' b  ^$ c: k$ M1 e
+ u: a8 A; {3 n/ N: M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( o$ |  m. y: v7 T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:
& [! U3 X2 d2 ?0 ^5 i+ W  EA:Pasteurization  巴氏杀菌
9 u3 {- Y- n* Q6 T, m; q' D0 k1 c+ A+ b  J
64.Which of the following steps is not the correct procedure for whipping egg whites?
- E+ I6 _5 B+ Y下列哪个步骤是不是正确的蛋清搅打程序?# ?- V( z& N& P; P9 V# m
A:Allow to rest before use. 允许休息后方可使用。; f) L0 s! G3 G: i0 n

. j2 ~% x5 {. Y8 ]* I65.The weight of a large egg is between:一个大鸡蛋重量介于:
: F; m& A# E3 ~) U/ _. E7 X: p& BA:56g and 63g 56克和63克% e" O2 K% u: I# ~3 X

; F, ?+ u* [! W1 l9 T66.Evaporated milk is a concentrated milk that is produced by removing( g+ S  o" s2 {% L+ _
炼乳是一种浓缩牛奶 是去除什么做的
/ K, B. X. J5 CA:60% of the water 60%的水
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8 w5 H6 A8 M. {6 U' a7 [67.A method of cooking that transfers heat through a liquid or gas is:
$ K; h( ~- a; a' w一种烹饪方法,通过转移液体或气体是:
( U+ d/ N# |% S: LA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
& g  y' i; b& K( f/ z1 N9 wA: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?; C) F0 Q2 b; ?0 r
A:Braising 烤0 d% c/ ~3 w3 }1 k+ R! j( ^
) ?, Y( E) [/ \) l: 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:; V' Y& ~9 A4 n  {
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 X1 {$ ]  e: C  }# t( S- E4 x0 i- q

: F' @# _* n; C" w5 E+ N7 N71.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
* T. K# ~5 ^( l9 UA:Fumet 原汁
" B- H% |1 T$ Z$ E
$ G! g( S. D: S9 m; M. N72.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& G5 ^/ Q/ Q  g( _/ W3 z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ X' f! K5 R5 P" a  |" m
# |, [) C* A$ Q8 C
73.Which of the following is a principle not used in stock making?
2 h# W. {3 i  E, Y2 V  a6 t1 ]' |下列哪一项不是用于制造高汤(低汤)的原则?
' ?; X, C& p6 X8 J" N% q- m1 rA:Start the stock in hot water.开始在热水中操作4 K2 L! y/ ~# z1 x

$ B! y& f5 G0 Y5 t74.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
# z# b* N; |7 }) q5 TA:Remouillage 法语熬汤/ r! F* a0 r) w5 a9 J+ t4 @
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