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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。" v& A0 s! R* ]* T, F; z

1 r9 t3 T, E  f8 G) a; U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, j3 j: @* \. ^8 D: ?3 o
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 c6 B+ S  n4 u  ~/ k. L1.Which of the following methods should be used to determine doneness in a New York steak?! L4 M* C7 Y' K8 o3 L% K! s$ Z4 ]% r
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)+ S+ T- y& Y) u4 W: z7 X
A: pressure touch. 压力触摸
7 `7 i5 L. p5 k0 k$ b2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* I- S2 G; k8 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. M: w0 B0 A1 T
A: acid  食用酸/ ~! v4 a* W) A$ @2 @
3.Vegetables are major sources of which of the following nutrients?
; Y- \% j1 E& `0 P蔬菜中包含的主要营养有哪些
7 g* `/ `2 y& @4 G% C# kA:vitamins and minerals. 维生素和矿物质。
" ]( x( }) g; o7 t( _. I- x4.Cauliflower is commonly served with6 |2 l, N& v# p6 [% p% G
花椰菜(菜花)最常见和那种酱汁搭配: [. D/ K9 `# }: c% _7 i
A:Mornay sauce. 奶油蛋黄沙司
7 `% N* P% E) h) U+ B) Q5.Which combinations of products are found in pie dough?0 D- M# A+ n- _! L* A5 M9 M6 [8 M
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% D4 k- d# L4 s& d
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( E2 ?5 h! u+ r; P% ?( v% C
6The French term for mussels is 法国语青口(海红)叫什么1 ~, s8 R9 _* s( {. g9 b  Y+ }
A:moules.法语青口,海红* j& K4 V  L) z% U9 ]; G" ?/ b3 e
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 F6 Q0 A, V1 f% ~A:faintly fishy. 稍微有点似鱼味
- |- h8 n; ]# H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ Z9 R# x* C& q: R: M
A:2 days. 2天
" H- q* I4 ~6 G" B8 V9 d4 k9.What are the principle ingredients in ratatouille? & b8 N2 a9 }! ]# ^
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' U, [1 u% H9 }9 F, L7 s
A:Zucchini, eggplant, green peppers, onions and tomatoes
; c) H# a' ?6 P+ H% ?3 x" j西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ c4 f* y) F$ r2 q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; E- e7 j* N0 j9 l3 f9 zA:cook food in quantities that will be used up within 20 to 30 minutes.
6 J6 x: F3 S, q# b大批量烹煮食物要在20到30分钟内9 `5 W$ d6 Y# G+ B: z$ A
11.What person has the authority to issue a Health Permit?( B& g0 X3 C7 N
谁有资格颁发健康证(卫生证)。
8 b0 T) B) P1 B. \: ~A:Medical Health Officer.* K5 c: o2 b8 ~: a, Z
医疗卫生官员。
9 u% J4 s, [( w; c- C/ @12.For what period of time is the health permit valid?% _! O0 a; v9 o; l
健康证的有效时间是多久?0 W' {- i9 q2 k( O
A:12 months.12个月
6 X8 }: K, k' a( ?; X13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 O7 B- m8 t$ |8 H2 |
在食物和饮料准备区,通风系统换气的标准时什么/ V" S: [& F2 `7 b4 X6 y6 h
A:08 times each hour. 每小时8次5 @- O' b6 g- d8 U- ~4 R3 n' q) _3 j
14。The minimum temperature for manual dishwashing in the wash sink is3 u4 ?* k! x8 D" K3 O/ a, u% ^7 ?
手工洗碗,洗碗池的水温最低多少度?
% {. G6 G& k! T9 ^6 bA:110 degrees F (43 degrees C). 43度; {* L! n$ O7 l$ `! @+ l* W
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) C- ~. \3 P/ i6 w% W用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, Q4 ]; h) Q& V$ HA:180 degrees F (82 degrees C).  82度
/ E7 a2 y& g! }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 y( }% N, }3 O3 P1 V- Z- o- o; s用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 @! k& L/ k# P
A:en papillote.  法语自己理解
* p  p& ?9 R6 ^9 M  y# M: C* A17。Wing or Club is considered a
9 e, y( K5 H7 |翼和CLUB 被看做是一种...
' {. T2 [8 g8 V( mA:Bone- In Cut     带骨切
$ n* ?. X% L! I7 z8 f18。New York is considered a   纽约牛扒被看做是一种( c+ n( E7 l8 K
A:Boneless Cut     无骨切
# T- @' [; E3 G" w+ U" @$ O' V19.In general, a court bouillon for freshwater fish will contain
# m: d& M/ j7 \# d) l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! @- b- K- i# _) Q8 l5 Z2 m3 ]! m
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* k" b- k. `6 L1 m3 v+ v8 t7 P
和做海水鱼同样数量的调味料和香料( O$ B1 j' E" f/ S- C2 R
20.Anise is very similar in flavor and appearance to
5 k# w% Z+ F& @# y八角和下面的那种原料有相同的味道3 J0 t  J$ }. k- u) s
A:fennel  茴香
' b! ?; J+ V7 q% M/ n21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( w+ Y/ Y/ }: {8 n; k
下面那种原料更像大葱且有平面的叶子
/ v. m1 I4 E: ~0 t7 wA LEEKS  似蒜葱 (这边人叫京葱)
4 F" R9 E! }2 Y! E- r1 ?9 |  Y0 r22.Which of the following cutting shapes refers to a small dice9 C5 @7 {' n. C2 E! `
下面那种刀切形状指的是很小的粒(末)
: G+ ?. f* M' W2 XA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ x) {5 Z: A: Q$ |1 `23.Oil is added to the water for boiling pasta in order to. R7 R6 N" O/ Q% j( }1 Z, V
向煮沸的pasta (意大利空心粉 )中加油是为了
0 _% G! }5 ]) M. s; {. xA:prevent the pasta from sticking and to minimize foaming action.1 z! _6 I8 U2 p( M2 F7 N2 N
防止面条黏合并降低发泡。
4 I2 u; W' ~( z( {) {& b24.Which pasta dish features pine nuts and basil?
% p5 L" O$ b  O; N8 ^# A下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( `+ M8 t8 Z2 b  P# WA:Pesto.一种绿色的意大利面酱 6 q! i& [% V. c& P1 N+ h
http://www.tianya.cn/techforum/content/96/563836.shtml' Z0 p5 b( T  m3 v3 A. }; }" X+ i

4 Q* D/ R: ~1 C/ w. j& t25.Which of the following is a spring vegetable similar to spinach?) A& Z4 S1 `5 I/ h  l
下列哪项是一个春天的蔬菜类似于菠菜?: z$ Z- }* J7 F( A& z" g3 j
A:Sorrel. 酢浆草。
3 r6 `4 s$ a6 g/ [6 f$ lhttp://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:8 C/ z5 k' }1 o/ ^' i; e( }
哪位厨师最早带来高水准浮夸的美食' k' y/ K+ E; I
AAntonin Carême 人名 安东尼·卡罗美
9 i  F4 V' L. ]8 v$ R* U. v/ m1 N" c
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ G: U( ~- c1 s& `* D下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& m" P/ ^: v" F) jA:Cast-iron stoves         壁炉
9 @3 x; g3 d; P* ]7 C, d3 chttp://www.usstove.com/products.php?id=6
6 }9 a% O! ~  p2 E. }* H7 l" z1 V
: Q) I0 D* c8 G1 A- ?. ?+ R28.The French term used to describe the roundsman, or swing cook, is:- j* O  d2 Z: w3 A6 J
法国术语,用来描述roundsman,或摇摆厨师是:
0 a8 j+ t/ E1 k$ K4 ~7 mA:Tournant   图尔南5 G& ]9 k: V' \% F6 y

, V0 r( B' d& \; g2 l: v  C7 l0 ]29.Another term for the wine steward is:
+ p4 K! g7 k1 J* i: A, k  N2 l葡萄酒侍酒师的另一个术语是:5 Z6 N# `/ `7 m
A: Sommelier 侍酒师3 H5 J: H4 f# z5 L; c% m$ X0 C

0 e% e3 e+ N' |30.Molds, yeasts and fungi are examples of a:
9 f* C, e2 v( {. `4 N6 e霉菌,酵母菌和真菌是一个神马例子' J8 I" ?& W- _& z& n$ o0 m( {7 J
A:Biological hazard 生物危害/ j+ J. `3 _, T: `, n

3 I5 x# S$ S$ n# `" e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  f% @: q" B3 p1 g, a- e. j' H根据加拿大食品检验局,食品的危险温度区在多少之间:
, d- t  L" e) \4 ]& p* t, [A:40° and 140°F (4–60°C)     4-60度
4 U2 u- n1 m& @
; U, D6 b9 r; u4 t9 z: Z32.All bacteria need the following for survival:
% P- s8 l6 ~, u' W1 u所有细菌生存需要以下哪些内容:
1 Y8 P1 Q# V& u! }- R8 rA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  s( B" m" [9 y$ Q4 a8 `

: I  q& m0 X2 J# T33.Which of the following correctly represent critical control points in a HACCP system?! R0 N" S1 B" H2 P% h; H6 t8 h* n
以下哪项正确表示了HACCP体系的关键控制点?
* O! {  U9 u6 w2 N+ D/ IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 X, t( R9 d, Z# V0 y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% D% [  u7 f# e0 c( }+ }3 z- K& p2 P6 o8 ^2 q
34.Which of the following is not an example of a carbohydrate?
, ?+ {! h" q+ s& U下列哪一个不是碳水化合物的例子?
% x5 Y$ w! z% B5 K- x+ r6 u+ O. LA:Essential nutrients 必需的营养物质
, P# r  g6 O1 T% g: J1 ~9 o+ L+ Y" B* j* C
35.The process by which a liquid fat is made solid is called:
9 l0 j& u! j9 X) `3 J) e- l$ u液体脂肪做成固体这个过程叫什么) V: |+ e. u; ~0 |
A:Hydrogenation  氢化
3 L8 K6 S! a( o
: `# \  L# Y& v8 b7 O- J0 }' |$ z36.Which of the following is not an example of a fat substitute?6 P- ?/ l/ t, e! [
下列哪项不是脂肪替代品的一个例子
% h* L2 }" c6 X& S# j) D/ |# sA:Acesulfame K  安赛蜜K表
" t# t! s0 T* w9 _/ V# O. ?. i( p, [3 K9 i
37.Health Canada requires that a product labelled "fat free" contain:* z  \& R* B& J; k
加拿大卫生部要求的产品标有“不含脂肪“包括:& e' K% t0 |5 |) J# W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& `$ f9 J$ P" F( O

8 {! h0 P/ e" ^8 I& H- S6 D* z% F7 @/ t38.Which of the following is not a problem associated with converting recipes?
: A- g; C; A3 v下列哪项是不相关联的转换配方问题?) f6 \. z* F0 b9 Z3 S6 F5 G
A:Unit cost 单位成本0 e+ |" X: j4 F5 }8 M- C
7 M4 W, E9 R- `2 T+ o) j9 R. `9 w
39.The condition or cost of an item as it is purchased from the supplier is called:/ X- h- y% s$ h" `7 j2 f
从供应商采购的物品的品质或成本叫什么
9 R/ r3 e9 z, z2 E$ E/ SA:As-purchased cost 购买的费用
1 Z+ O, D( L3 @6 p' {
8 q7 x* s8 Q8 M& F+ T% y$ D40.The amount of stock necessary to cover operating needs between deliveries is known as:0 x+ T3 F& ~' g9 y! C
在新货到来之前用于日常所求的必要库存量叫什么/ ?0 `3 o6 o+ L1 }1 M
A:Parstock 基本日常最低库存' f* a' c  T' G

# S6 I/ @  T8 H) i. O, L# h# _41.Which of the following abbreviations is used to describe the proper rotation of stock?3 `" R+ Z4 U# F! G" J- F( @* R
下面那个缩写是用来表明正常库存流程?
- _1 o, X/ G+ h! j2 GA:FIFO=FIRST IN FIRST OUT 先进先出
& h  t2 f2 t7 k! s# Y" j& a* ^: ]) Q, Z6 R# T
42.Which of the following knives is used to turn vegetables?
. {( Q8 \0 ^7 q下面的那把刀是用来打开蔬菜吗?
$ |: j: m! g% lA:Bird's beak knife   鸟嘴刀6 Z, c3 N$ ?$ h0 m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# r; }  c; Q# F' F5 ]

8 j! A% s' [3 g! u- e5 ?43.What is an instant-read thermometer best used for?- v2 k9 t& x8 m6 [" P4 }# a2 p
即时读温度计最好用于那方面?
3 Q6 F% O: U' |- i, o$ ]1 V8 f+ ZA:Checking the internal temperature of a roast 检查被考物品的内部温度3 _2 F5 ^% z- H- X; j% m
) Z8 [) l1 H* ^1 }0 s0 g
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 f) g! b- S7 P9 ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( s- z# Z9 e  c8 o5 \A:Cast iron 铸铁
  r- Q  {: u1 L+ t2 s6 t9 D; P3 M$ P$ O0 V1 E' X' A
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 O! T* V% O1 R+ ?3 B5 D哪件装备下面有一个可移动的碗和一个S形叶片?& l) O. ~$ T' k4 M7 f- T+ |
A:Food processor 食品加工机% U% [. @2 C% E# U: a
http://www.google.com.hk/search? ... iw=1263&bih=572
" d6 t: p# n- D# h: w% \. s# s
* p8 `/ W! k: s  R& y" T/ z46.Which of the following is not a rule for knife safety?
/ K0 T, y0 O- a. s- f下列哪项不是用刀的安全规则?
/ [; x5 e7 u0 C1 ^1 T& y/ a2 O- Y7 kA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 M0 ~% x. E- c! u' d( C; S

& K3 P  w5 s9 h. h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ v. z" i, E- T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; b5 v; \. z3 P* T% tA:RondellES * ~2 [0 {5 ]9 h( X1 p! t+ F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 A; x3 n9 M: R* O9 |

- Z( y' s2 _9 y9 R% H# ]! z48.Which of the following is a diced cut used to garnish soups?* ^3 P" D! A% x4 T
下列哪项是切成小方块用于汤的装饰?
3 m- B) t% i; d5 g# n4 j; QA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 k9 V- U1 g3 M3 o
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 N1 M' @/ ~5 D4 J% P* }) p! J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!!——
5 r0 {# T5 J1 g8 _7 L- k$ D3 V- zA:Gaufrette * m( x& g' A3 {0 q1 b7 T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% V" C! c3 D! P( ?" A+ \3 Q) @) w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. h. Y* y  A6 e2 M" s7 q8 }1 i/ h* i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: |( _- G+ {* z0 R2 K7 I

+ S, G% k; O4 ^7 a9 C4 Y) P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ t! ]; T  ?0 Y8 e' N! c  |8 @. q
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)
; j) a1 L! Y9 C) [A:Cilantro 胡荽叶 香菜
1 I7 q/ W8 n: x, f+ khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 l" c; }$ N7 |! I3 r8 t

9 d0 ]6 r2 S! f* l% w( U' Y60.Allspice is made from:
2 J* M  N8 j; X- V3 H* q& K 多香果,  多香果香料是什么  M! D; _$ W  f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
  m$ A0 C8 F5 I) T" }% N1 LA:A dried berry 干浆果
0 A( A! D8 k! R/ |. [& e  T- B5 n+ M- R& k* p9 c% S
61.Which of the following are used to make a sachet d'épices?
3 T5 v! S/ Z+ H& R下列哪些是用来做香包德épices?
8 x7 T; V7 z2 Mhttp://www.sachetcatering.com/
* H2 H, F: @9 _) A5 D. }- _- GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 F- y+ T0 C. |( P6 a
9 O; q' N/ `3 v( W5 o7 ]62.Which of the following condiments are not soy based?
5 L: m4 ^" Q  [% [; _下列哪项不是酱油调味品的?
5 s& ?3 w& p6 j4 c8 t% h. _6 uA:Wasabi 日本辣根  w; O; \* i4 I/ C) i  E

# i3 y/ ]3 P/ C; K1 `7 y# b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  ~% V" w- T, M. }. ?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 w; G, B# h5 t* OA:Pasteurization  巴氏杀菌/ ?! w# r  [% N
5 z) S& C0 t8 X& V5 F5 P$ F4 e
64.Which of the following steps is not the correct procedure for whipping egg whites?+ ^  N0 L+ e. Y) r
下列哪个步骤是不是正确的蛋清搅打程序?
' O  s; D3 ^1 k6 r" r" S# _A:Allow to rest before use. 允许休息后方可使用。
# p8 U, Z4 r2 g0 t9 S3 S$ i, W- Q+ X( [8 L* B/ l6 u& ~. Z
65.The weight of a large egg is between:一个大鸡蛋重量介于:
* e! ]  @- d6 W6 U9 M: {A:56g and 63g 56克和63克
8 P$ A! J5 M+ C5 n* G
2 r! M' I& ?6 w+ v66.Evaporated milk is a concentrated milk that is produced by removing
- U' p$ g5 J3 q/ \炼乳是一种浓缩牛奶 是去除什么做的
4 T; h' s+ P" P5 i2 f  W) IA:60% of the water 60%的水
+ x% A& A# Z: m$ I* o' a) o! G% q5 F( D/ M6 D; d4 t. c2 f1 Z  r
67.A method of cooking that transfers heat through a liquid or gas is:$ Y  T2 [1 n5 D4 J- I% |8 E
一种烹饪方法,通过转移液体或气体是:8 G7 ]0 y/ |# O2 \9 R3 E% V
A:Convection 对流
+ T2 {3 _, O/ U$ g, m4 e# q
% i/ l4 ]8 H8 U, i% K, G68.The cooking of starches is known as  烹调的淀粉被称为
2 b* R8 f6 G3 L4 K% Q' gA:Gelatinization 糊化$ C2 w% \9 l; N( S- h: l1 h* s. ~! m

# q- p. L% _1 ^3 N- o( i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" C% H8 N/ {- F7 I" X
A:Braising 烤
" i3 ~  R4 f# X& z# h8 T1 X: E& g1 I" {2 x5 i( v
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:& p% ^& G, B! h
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 L, _5 J0 i; U
9 L# v0 Z0 N) w4 X6 m. s71.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
0 F. h' M% i) o/ k( H. b% _A:Fumet 原汁& H* S1 {) _$ M* t
- |; t$ w9 A7 e% e
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
" L  K$ v" s- BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 U  T6 m7 t7 ?1 y( w) k  i; S7 M
3 O6 V8 F8 C; S- D
73.Which of the following is a principle not used in stock making?
3 j1 Z0 w: N/ K3 m) M2 R* e0 \! P3 T下列哪一项不是用于制造高汤(低汤)的原则?6 y0 a/ S3 \8 @& M
A:Start the stock in hot water.开始在热水中操作
  I) o1 c, T9 A/ d7 W( s% S' n, m0 U5 ~# s3 j# ~
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
' n& I  Q$ n7 H4 y( z; G  DA:Remouillage 法语熬汤! Y! U& [$ n( @* n2 b! {4 @
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