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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。
: r4 [8 H1 q( J" S, C  y3 K* c6 U( p4 W- |6 w% k4 |
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。
0 `; p, J9 y2 j% X( L, o+ M" J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- k5 H* K8 l& F/ D4 }1 @  v" ]3 X$ _
1.Which of the following methods should be used to determine doneness in a New York steak?( `9 V1 U9 m$ 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)
& C' s3 W& f8 IA: pressure touch. 压力触摸
  a, F7 u& ?& ]1 L2 P4 c$ e2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: U. v4 w. S3 G$ D6 R0 T
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
, S( ]% C3 o0 y& QA: acid  食用酸
7 j2 J; ^, g& ?3.Vegetables are major sources of which of the following nutrients?$ o! _2 ^% z' t' g( K! g  W' d; @
蔬菜中包含的主要营养有哪些, C% Q/ ?2 ]7 Q+ o
A:vitamins and minerals. 维生素和矿物质。4 y  P$ Q5 {0 }$ S3 j/ b
4.Cauliflower is commonly served with
' g# V* v5 W5 l, f$ m9 ?+ H花椰菜(菜花)最常见和那种酱汁搭配
3 X; }4 o" Y. t( |' p4 JA:Mornay sauce. 奶油蛋黄沙司5 T, J3 I3 _" z" s. q
5.Which combinations of products are found in pie dough?# U0 h) g1 c3 q& a2 b
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)3 l9 M! @/ f! K0 Y  V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- a: k) q0 N2 K9 I! H6The French term for mussels is 法国语青口(海红)叫什么
& o: ~  I( v& _: C+ e7 n2 B5 J& {A:moules.法语青口,海红7 x- ]- w9 M* W- R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ Y. a: Z* D8 R8 V& n2 H
A:faintly fishy. 稍微有点似鱼味
3 M+ b4 J7 v" E) O8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# O9 N. a7 S& O- S- U
A:2 days. 2天
( v- R/ b- i. h1 {9.What are the principle ingredients in ratatouille? : g7 E, ^5 h3 O
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) h; B6 O* U5 a0 X5 Q. c, E
A:Zucchini, eggplant, green peppers, onions and tomatoes- b! d# ^9 X. }4 _0 w
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 Q* S" F4 M2 h2 L. c! S- q2 N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- i( `/ M4 _6 n7 N' C' {
A:cook food in quantities that will be used up within 20 to 30 minutes.( @: ?7 d* t4 q( h, w- E
大批量烹煮食物要在20到30分钟内
/ Y4 t  Z+ i5 }  k% ?7 z2 U! j11.What person has the authority to issue a Health Permit?" H. Q. d+ L1 _( R
谁有资格颁发健康证(卫生证)。: T- {$ K9 \/ z: K& u
A:Medical Health Officer.# W- p7 r9 ?5 x
医疗卫生官员。, D5 T7 d! ?! n) y) i; q# w, j4 n9 L
12.For what period of time is the health permit valid?8 y- Z* d1 r7 j) [
健康证的有效时间是多久?
7 z7 v; k5 m( `A:12 months.12个月
9 M2 R( S3 g7 e9 f$ n5 \13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ M7 o" O2 [- O在食物和饮料准备区,通风系统换气的标准时什么
/ v; a1 b8 r( d) q' P# Z0 l4 EA:08 times each hour. 每小时8次# B& g0 d$ Z, T( b' ?" [
14。The minimum temperature for manual dishwashing in the wash sink is
0 E- i* y; E5 ~% z* a  P$ q手工洗碗,洗碗池的水温最低多少度?  W! ~+ F' w# a% y% Q* ~
A:110 degrees F (43 degrees C). 43度
2 e* J# X9 l3 F" Q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' c) ]0 X9 K. j8 R) {用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 B* B/ @8 ]5 a; u1 x
A:180 degrees F (82 degrees C).  82度
+ J& ]) K4 Z  k7 ]: K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! o5 P7 [2 _" s1 i5 @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)+ z- P" n" \$ Q5 y% @
A:en papillote.  法语自己理解
( R$ Z5 ~$ H" s5 [2 a7 q17。Wing or Club is considered a
$ X+ v' D, Q7 ~( V% K/ _翼和CLUB 被看做是一种...
3 A, A- z* U( b4 o1 y# u8 PA:Bone- In Cut     带骨切3 \3 U5 E# T. Q4 s7 ?7 E
18。New York is considered a   纽约牛扒被看做是一种
, F3 d! R+ M& y$ zA:Boneless Cut     无骨切8 E1 C8 V' e5 X! W- `
19.In general, a court bouillon for freshwater fish will contain7 U" R* w7 D( K0 ^2 _
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
$ A! r$ a% z( a' w' @A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' t0 t5 T1 x# l' ?8 S8 P" G和做海水鱼同样数量的调味料和香料
( d- f2 ^, T* I% F+ s- e9 h20.Anise is very similar in flavor and appearance to
! [- J) d" i2 H' @1 e1 D- ?  N八角和下面的那种原料有相同的味道
- w& K5 r8 K: Y7 C! N& DA:fennel  茴香( Y" V  }$ y' |# ~( o# t' b3 r. N
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ p- W* }! x) R3 c8 \$ v* @下面那种原料更像大葱且有平面的叶子
$ X; C) P1 J- z1 }2 DA LEEKS  似蒜葱 (这边人叫京葱)
* w) ]9 ]. L/ S8 ?6 f# w22.Which of the following cutting shapes refers to a small dice1 i5 y; d) U% v6 |( x) w6 p. Z
下面那种刀切形状指的是很小的粒(末)
6 S# J. Y$ g$ X" M7 L% TA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. M: P+ h/ z4 x* j5 s! b: f) {23.Oil is added to the water for boiling pasta in order to- t# Q$ D2 I4 b* ?( `) n$ _
向煮沸的pasta (意大利空心粉 )中加油是为了* i. N6 O* b# s1 ^$ |% e0 u
A:prevent the pasta from sticking and to minimize foaming action.3 I* E* ?  C1 m+ J/ c. z1 u
防止面条黏合并降低发泡。
9 w: T3 R# b9 V% D$ p24.Which pasta dish features pine nuts and basil?( {: a% V, s9 p4 A( q5 f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 E. v9 a5 E+ q1 g
A:Pesto.一种绿色的意大利面酱 9 I6 J2 k  V$ G1 f( k& d" Q
http://www.tianya.cn/techforum/content/96/563836.shtml
9 D) I$ N& s7 E9 r* f' _: {; Y2 c6 B3 q9 E" e5 s' I
25.Which of the following is a spring vegetable similar to spinach?
& _. C0 F! k# T; c1 t下列哪项是一个春天的蔬菜类似于菠菜?
! j" [% U5 N) v& j9 w6 l  w$ DA:Sorrel. 酢浆草。
  M. Q, l0 L* qhttp://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:
' |& Y7 h$ R7 v' @+ p+ T哪位厨师最早带来高水准浮夸的美食. M- r: U; l& c" z# v5 g7 |* q
AAntonin Carême 人名 安东尼·卡罗美+ s0 X$ a- |' M5 r4 V3 z9 }

3 j) i' y6 J' ~, \: B) C: }% S4 H- z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 q/ \- a9 Q0 u+ b4 b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" o# o: S, _- t% C* y1 M
A:Cast-iron stoves         壁炉" S$ L# u3 \2 O, n# h8 d
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
/ l: Y1 J2 o1 _) a( c1 M3 h( W# d法国术语,用来描述roundsman,或摇摆厨师是:
7 [& n7 n. z% r5 d  eA:Tournant   图尔南  @; S7 K& E. ~, k2 e

' b6 i! I1 ~. g0 P. d& @2 s% q29.Another term for the wine steward is:
- T4 r% y4 a. Q, `8 \葡萄酒侍酒师的另一个术语是:+ D" k% e, S5 F& a- b7 p& o
A: Sommelier 侍酒师' ]3 G4 l+ \9 H2 H2 }

& y' U+ w+ K. v. G; Q  g9 g) Z30.Molds, yeasts and fungi are examples of a:
; V" u. C4 I7 J# Z. Q- z霉菌,酵母菌和真菌是一个神马例子' w4 U5 v" q" s; `) v9 K5 s
A:Biological hazard 生物危害
5 g' N) W* G& E0 W5 w# _+ x. e: ]( Q1 l. G( ~" X7 L% O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: i- ]$ J/ L# c& a
根据加拿大食品检验局,食品的危险温度区在多少之间:2 s" f5 e$ g, ]3 x
A:40° and 140°F (4–60°C)     4-60度
$ H3 H6 G7 @2 m* G1 e! @
! z8 {$ p4 |7 j1 `32.All bacteria need the following for survival:
/ V+ |6 T! e# Y* J: B1 N2 w& i) I所有细菌生存需要以下哪些内容:
; |; I& E2 |2 o. zA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: y& m0 d- f/ N) L/ |! ]7 G. U0 s3 p; U1 W* }; a& r  P
33.Which of the following correctly represent critical control points in a HACCP system?
% \: O7 \4 q! R以下哪项正确表示了HACCP体系的关键控制点?
) F: [3 X. Q0 w9 b' J( f% f+ sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 r7 A/ E5 p: G( n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! t, }$ o0 `4 j3 T2 }$ `/ m' c8 k
+ U$ v: y8 _0 @& D% ]" m7 x
34.Which of the following is not an example of a carbohydrate?
3 m% T2 V- m6 l3 Y+ {' k! v% g5 \下列哪一个不是碳水化合物的例子?
) I/ J8 z* N* @% F' @7 f$ @A:Essential nutrients 必需的营养物质
: `5 j3 ]5 ]" Z# i" M0 L& T% M" _' b/ P( W" F
35.The process by which a liquid fat is made solid is called:
, |2 C" Y+ g# C# m% B" F9 `0 b5 f& s液体脂肪做成固体这个过程叫什么( V. [1 k* m0 `6 N) ~; O# ^
A:Hydrogenation  氢化% E/ F2 c8 M" U; H/ [
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36.Which of the following is not an example of a fat substitute?5 t9 p7 x1 S$ M- _' a6 A
下列哪项不是脂肪替代品的一个例子
7 O: b8 r% G! [8 V/ oA:Acesulfame K  安赛蜜K表
( S" {( H4 b7 T+ r5 j% J
0 A, N. ]- r. K! i37.Health Canada requires that a product labelled "fat free" contain:: T( l' ^& }+ U
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ f/ U$ l. a% s- K/ ~  D& g6 YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) s+ S5 v  Y1 c2 M; v; M. m/ t$ X
5 n; F# s( i. G7 v7 T9 T& n
38.Which of the following is not a problem associated with converting recipes?
$ J1 ?( M9 Z  a! g7 W下列哪项是不相关联的转换配方问题?
  o8 C1 K6 |, g; {  p1 Q7 M6 W' |A:Unit cost 单位成本
4 a6 u8 _& ]1 m- [& G% h; w% ~9 V# x; @: c2 W8 @5 B  h3 d4 Z
39.The condition or cost of an item as it is purchased from the supplier is called:
" |. N6 R( ?2 P  h' }从供应商采购的物品的品质或成本叫什么
! n: R( R/ _8 G; f/ E$ q0 OA:As-purchased cost 购买的费用
/ x$ P9 n8 G1 Y" T6 E; g! r; {* o  n& G9 g3 e
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% H% _5 G+ W. E在新货到来之前用于日常所求的必要库存量叫什么
! m: \/ |9 |# u" _A:Parstock 基本日常最低库存
. C8 _3 U5 Z1 A! q! W& I# M) V  V7 h  X1 E1 D$ }
41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 D; O9 w5 R2 l下面那个缩写是用来表明正常库存流程?  H5 ~8 J2 a1 a' `! k$ o: W
A:FIFO=FIRST IN FIRST OUT 先进先出/ k0 y: Q1 g2 Z& f6 D/ u

0 U/ y3 f2 d8 Z! V42.Which of the following knives is used to turn vegetables?/ ^/ g0 v: U/ ^. p1 c1 c
下面的那把刀是用来打开蔬菜吗?8 T! l) L9 J& W3 A2 \6 h& M) ]
A:Bird's beak knife   鸟嘴刀
$ o( G; |) Y2 u- k  _7 bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 b3 l0 p, U) u
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43.What is an instant-read thermometer best used for?# M7 u' c8 J6 s3 H/ [
即时读温度计最好用于那方面?
% T/ U$ N& P. c+ d6 |3 {* fA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 {: l% B- O# ?2 b
8 _% S4 I; ~/ D- C/ {5 x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& h* t. c/ e* _) j! y% D下列哪些金属材料受热均匀,通常用在铁板而且非常重
- a# i- ], b$ N6 ]( ~+ xA:Cast iron 铸铁
5 s' h4 l8 v5 C# V8 T" @5 o$ Y1 z, A" K
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: n, o+ Z$ ^$ f4 A哪件装备下面有一个可移动的碗和一个S形叶片?+ a" Y- I3 s& ^7 J
A:Food processor 食品加工机: [" q! e8 q1 C( E0 }: B
http://www.google.com.hk/search? ... iw=1263&bih=572
+ m5 Z# Q4 @9 }: ^
5 F) T3 G( N, P5 u* L% `46.Which of the following is not a rule for knife safety?, z/ }1 `! h0 i5 B) d
下列哪项不是用刀的安全规则?% G+ Q4 L+ ?. A7 N$ F0 u. e. a# t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# ]( K2 m7 y  H2 N, Q  x  u, B4 G1 i! M' w2 A
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 ?$ ^& ~  H* P+ L2 T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 H( p+ w" w' Q1 K% Y
A:RondellES
. T' i5 h/ [8 `  W  phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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, f7 b( Z2 ]) c/ v1 V: }) W( B( c3 z48.Which of the following is a diced cut used to garnish soups?
5 Z2 x6 Y2 a6 x& w/ E' ?* O下列哪项是切成小方块用于汤的装饰?+ x; j+ B0 t2 Y1 [0 q' Q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 _0 O: ?% c( g% g3 X$ V" F0 Y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ c* g1 p3 t. Y! e0 z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!!——0 N' U7 [: {( @$ M# H
A:Gaufrette
: H4 [1 P- W1 A3 ?: S% D  Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" X$ ]# h" C+ o( u9 Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! G( E8 [+ n$ ~  u$ C: F7 A9 Y+ DGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 I6 {7 e: X) A5 a

7 O4 h; R3 a% g' e1 Q8 y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 K2 V: q( [3 J0 N
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)
! g4 \9 f4 ]& O3 H6 tA:Cilantro 胡荽叶 香菜% [: P, a  F) l. d6 x1 x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
) V# b0 o. `: j 多香果,  多香果香料是什么
$ @) ~  u& g  s0 t; Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 F) @, [9 z7 _$ ~! }# kA:A dried berry 干浆果
5 `4 w0 Q4 _/ ^4 C, f; v3 m+ Z# j& K6 c+ i/ G! X$ i
61.Which of the following are used to make a sachet d'épices?( J: w2 Q% K/ M- B8 t% R) v
下列哪些是用来做香包德épices?
; c0 _; M0 l7 G* p; f3 Ghttp://www.sachetcatering.com/; S7 j# A3 O# \# J2 [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; _: H4 u2 }2 S- K4 }
, B: b" j( X  G' a, Q2 F* p
62.Which of the following condiments are not soy based?
; W& V; ]) a( v+ F0 D# R下列哪项不是酱油调味品的?* G. m* v  ]7 h; z- {
A:Wasabi 日本辣根% J  ]( V/ l4 q5 p7 V

4 m+ k: }3 s; F) T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: @1 x! A( w  [
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:
% j' |* ?5 \  W* I2 E; B$ LA:Pasteurization  巴氏杀菌: |) b4 N9 l* \4 @3 w, Q

3 L3 s6 T( m; I/ q7 g64.Which of the following steps is not the correct procedure for whipping egg whites?$ i2 Y/ |0 @9 ^% z; C7 b3 q
下列哪个步骤是不是正确的蛋清搅打程序?
" U' d; `% q; NA:Allow to rest before use. 允许休息后方可使用。
) C% F7 |& h( Y% c9 H9 ~
# v! D3 s7 V' K7 a1 S2 D. q, E65.The weight of a large egg is between:一个大鸡蛋重量介于:! y9 q4 V9 `. B" z* U7 A
A:56g and 63g 56克和63克/ t( `4 S7 p- T; U* `
* k1 w) \+ k9 A) h7 H' ^$ {
66.Evaporated milk is a concentrated milk that is produced by removing$ z+ M4 D( g. [6 P
炼乳是一种浓缩牛奶 是去除什么做的! k8 _% L: n- ~5 v- `9 S* J: h
A:60% of the water 60%的水7 c1 w/ w4 g5 |  J

8 I, I0 I! J. J67.A method of cooking that transfers heat through a liquid or gas is:
. x5 m6 f& i+ T  W) q一种烹饪方法,通过转移液体或气体是:* l" f- q1 j3 t/ v% d) }; t
A:Convection 对流6 W4 }  c# [- ~; v
5 ~' D3 x; Z+ \; k
68.The cooking of starches is known as  烹调的淀粉被称为
$ E3 e* e# a* uA:Gelatinization 糊化5 o$ d" f- w  ^2 H" z+ N

; z; Q8 R% A* Q$ @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- Z' d7 p) \; S- U1 Y
A:Braising 烤
! a& J1 k0 X" N% d$ ~5 }
& ~: U: x7 e* ?6 q70.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:3 b# M8 J. F$ {- u( o3 ]# v
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  m& W/ Y. y( Q$ E7 k3 j

( N1 N" e. f& Y9 k8 R71.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 a" e( Y$ O  [1 MA:Fumet 原汁: }/ p2 q& W* O; b& q+ V
( s, X- A! j2 H8 Q6 W) F
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
$ z+ [& a% q9 q0 N$ d& }! GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- G" }6 v, m- G: c1 i! r5 |' _

! X# w- C& n, i& r, _2 ]+ h% a73.Which of the following is a principle not used in stock making?$ ^: G" d1 J7 q: Y4 d
下列哪一项不是用于制造高汤(低汤)的原则?" `2 \; l* X/ Y# d
A:Start the stock in hot water.开始在热水中操作
- M& x) `  k( G# b, u# a% t& h0 \1 C. i) M* p
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% U7 G* u* f' V* w" p2 T# C% b2 n
A:Remouillage 法语熬汤! \. ~0 w& @& m& R2 N, g( Q
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