埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8621|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
+ }* U: E* s! f3 ]7 J
& E( Z: K; Q) Y: e: n' ?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。
- u& E% }8 X4 h; x6 N另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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3 G3 U; P$ q8 w+ e1 E
1.Which of the following methods should be used to determine doneness in a New York steak?
/ \8 M) k) C( a! |1 M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)0 P; V, S) N' K, f: u/ a
A: pressure touch. 压力触摸" Y/ P# p( r' p* Z: T3 [9 M# A
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid0 l& E" K! {# x" U* }) z
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+ [( H% r; f6 `: T- |
A: acid  食用酸; A) O% b1 a7 `# ^+ u# ?
3.Vegetables are major sources of which of the following nutrients?
2 U4 |; C8 ^  Z8 F; U2 q! k1 z蔬菜中包含的主要营养有哪些/ P0 g& d& ^& e4 m. O; Z
A:vitamins and minerals. 维生素和矿物质。
) S* t- x5 ^' L7 r' F  b  T4.Cauliflower is commonly served with& `7 @. Z) J) n' G  f
花椰菜(菜花)最常见和那种酱汁搭配
, ]" u  \3 ~( A6 M2 NA:Mornay sauce. 奶油蛋黄沙司2 b! e( c8 }4 Z; T3 W0 H' J0 ~: d
5.Which combinations of products are found in pie dough?
' o' y2 h  \, k! T下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) Q7 ?' u* }& i5 y) ^4 }
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 C  d/ J2 W  i# U% U
6The French term for mussels is 法国语青口(海红)叫什么
2 ^# S: y- i0 U" n% R, LA:moules.法语青口,海红
3 b6 E/ x' I& U' c0 Y# l8 {1 H7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 \# ]+ H' e& V4 r9 ]/ x# M0 c
A:faintly fishy. 稍微有点似鱼味
1 C" S1 M. ^# `  _: i- ~! c# ]8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* d+ O( @/ ^" u2 S# U
A:2 days. 2天
- E: q$ j1 X! d9 L& L+ c6 t9.What are the principle ingredients in ratatouille? 6 |3 n' ?! d+ m& v
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% F: \8 B9 }' `2 I- iA:Zucchini, eggplant, green peppers, onions and tomatoes$ h* y) g( |& A6 o5 _/ D4 H% g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# F; O% P+ w6 Y! R10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) u/ l* w- R/ t1 J# S- P% MA:cook food in quantities that will be used up within 20 to 30 minutes.
) R% O  H8 g6 g2 x大批量烹煮食物要在20到30分钟内
7 p. ?: Q' e7 _11.What person has the authority to issue a Health Permit?
/ K4 l4 y! ^3 F9 R谁有资格颁发健康证(卫生证)。
2 T* ^: K7 f, r# _A:Medical Health Officer./ q, J3 v  c: _3 v
医疗卫生官员。( n; K7 Z! K8 i+ D
12.For what period of time is the health permit valid?4 r' C9 N9 N6 j4 h4 l
健康证的有效时间是多久?! S4 {0 \- ^) @$ i
A:12 months.12个月* p$ E* h& H$ c/ D2 `- m
13.In the area where food and drink is prepared, the ventilation system must be able to change the air: m( W3 {2 H% ?" M6 B. d( J
在食物和饮料准备区,通风系统换气的标准时什么
; V) N  n* \4 u# _( h3 c, K* mA:08 times each hour. 每小时8次
) e- K3 b( B( L& n14。The minimum temperature for manual dishwashing in the wash sink is  S. I! `4 T9 Q; Q2 k% y: e
手工洗碗,洗碗池的水温最低多少度?! P; ?6 `3 h4 L6 ?6 G  x* G- a
A:110 degrees F (43 degrees C). 43度
$ |: N- n# I7 ?# X15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 I0 w; R! S4 _) [/ R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( X) g( p3 ^! d( W$ v
A:180 degrees F (82 degrees C).  82度
7 H* N2 |# X+ N( [/ G2 Q2 Z9 R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 c  }1 U7 X5 o用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ N9 Z* G8 F, C& M
A:en papillote.  法语自己理解# t/ L, G2 |6 [4 P
17。Wing or Club is considered a
3 M) s0 u  X0 ^4 u6 g4 q翼和CLUB 被看做是一种...
( K2 h4 w, ?# q, a* l5 ]A:Bone- In Cut     带骨切
; ]8 [/ Q) i8 W9 V# `18。New York is considered a   纽约牛扒被看做是一种% r' X2 }% j0 n# v/ o+ \
A:Boneless Cut     无骨切
2 E" M' N8 R; \. h; P19.In general, a court bouillon for freshwater fish will contain# o1 r: G6 b) b! r
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
' N- t3 V8 l1 H5 s2 CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.- f' X7 X9 w( O# P$ q6 w+ y
和做海水鱼同样数量的调味料和香料( g  u0 c* o& }( b
20.Anise is very similar in flavor and appearance to
" V$ P8 t9 @9 c7 y八角和下面的那种原料有相同的味道* P; ], U3 P0 q; }) c/ {) }3 X5 T
A:fennel  茴香4 u. a2 x  z2 y0 Z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 R! k: `9 z( n! D
下面那种原料更像大葱且有平面的叶子
, ~6 E  a, a- }  c" {' l) KA LEEKS  似蒜葱 (这边人叫京葱)
2 G) R- F! N3 I' _/ N. o- z22.Which of the following cutting shapes refers to a small dice4 C3 u& D4 l. v3 I$ r- }4 d
下面那种刀切形状指的是很小的粒(末)& i8 D, n0 N3 j* `* g
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- I8 P) D9 |1 t6 {* Z
23.Oil is added to the water for boiling pasta in order to
$ l8 T; ]( ~1 z- C) C1 b1 x向煮沸的pasta (意大利空心粉 )中加油是为了
  M% r+ @; h, h2 X" f# kA:prevent the pasta from sticking and to minimize foaming action.
8 t' c" k0 N7 S, c防止面条黏合并降低发泡。
, Q2 L3 y0 U2 S( e9 S24.Which pasta dish features pine nuts and basil?
* g* _) o5 x4 {下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 q& U6 b2 E. ~0 x" e( ?
A:Pesto.一种绿色的意大利面酱
8 P1 N) L$ a9 V/ n) J6 Mhttp://www.tianya.cn/techforum/content/96/563836.shtml, v" |5 |$ l! d* P
2 ^6 D, c6 n, U( z
25.Which of the following is a spring vegetable similar to spinach?: H9 ^' w1 I3 ]! R
下列哪项是一个春天的蔬菜类似于菠菜?
+ K8 f) A# ]# N3 V$ `9 kA:Sorrel. 酢浆草。4 B7 k/ D. [1 k, L( c8 L
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
( r$ f+ r2 R, _3 F4 t* f哪位厨师最早带来高水准浮夸的美食" z0 k' ^* y$ @  ~" o* b
AAntonin Carême 人名 安东尼·卡罗美
7 {( a: {# Y# E+ \  `
' R% p7 s4 n  |: N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 i& G3 |7 w* ?% x8 c下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- j* f! L' o7 w$ H5 u! G8 L7 F
A:Cast-iron stoves         壁炉8 X0 Q: {: q( x4 T
http://www.usstove.com/products.php?id=64 L" c5 M5 F; ?5 v, d

1 t5 m+ s! `( E28.The French term used to describe the roundsman, or swing cook, is:
8 G( [. h/ I. L0 R# v" W/ _1 a  w4 T法国术语,用来描述roundsman,或摇摆厨师是:
1 [, X- G: ~: }0 I# MA:Tournant   图尔南
$ @, C% d/ _  W% Y' E$ |* I  m2 ?6 E9 V: R6 m4 Q
29.Another term for the wine steward is:
8 J, m3 v% q2 O8 A葡萄酒侍酒师的另一个术语是:# z( C- T+ `5 l- N& |3 }' H
A: Sommelier 侍酒师
# T  n0 o% T, f: f1 j' F" m0 a5 m) w* k* v: [% t, S  S. J% T2 f
30.Molds, yeasts and fungi are examples of a:
% b" N+ i2 R9 J. d霉菌,酵母菌和真菌是一个神马例子' M) ^' O( J3 t5 k3 J+ R' L+ C8 T
A:Biological hazard 生物危害( b" b. y: }# d! |
: c( F8 x( {* s
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 v6 b# h# o- w根据加拿大食品检验局,食品的危险温度区在多少之间:
. M/ h) W- N; AA:40° and 140°F (4–60°C)     4-60度
& o5 z$ Q$ x6 ^5 X  p+ w
/ @7 C; w: `1 _: z6 N32.All bacteria need the following for survival:
% t" v( a5 s% s7 `6 @* P; Y, [4 K9 l4 J所有细菌生存需要以下哪些内容:
5 j: E' P; I) ~4 ]0 F: HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, q' I  i3 _4 u2 b( @4 X" ^) S& F! l" \$ a
33.Which of the following correctly represent critical control points in a HACCP system?
* _, U; z7 A) a9 c2 H) r以下哪项正确表示了HACCP体系的关键控制点?$ V: Y2 c3 \, j/ O+ N% r( r
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 _2 O, S+ u, O* k) _  [' k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ w9 q" a! V( ~8 K4 g
) n( t* o9 I' \" E6 Z! }3 M) Z, Y; s34.Which of the following is not an example of a carbohydrate?' c3 W4 O- X. z1 s; a% a7 z) @% o7 L
下列哪一个不是碳水化合物的例子?, R$ Z% _, C8 \  W$ I
A:Essential nutrients 必需的营养物质3 @% H+ L: h7 x- \3 o

. V# ]3 U( c+ K  g; `- R35.The process by which a liquid fat is made solid is called:2 q7 X" l  s+ v8 l% C7 p
液体脂肪做成固体这个过程叫什么) Z$ z1 ~( A+ C4 y; W
A:Hydrogenation  氢化
; N4 p4 M! N4 \2 A0 h$ v2 @
" c3 }0 w1 I$ V1 y' I" E36.Which of the following is not an example of a fat substitute?
' }4 I- f" O. c% N: O) C下列哪项不是脂肪替代品的一个例子
1 \' _! a7 \+ h7 ~1 WA:Acesulfame K  安赛蜜K表
, n* {5 Z% v/ X! ?& b
/ c. k$ g: e9 r1 z37.Health Canada requires that a product labelled "fat free" contain:
. I, z: V( U5 u0 r+ D加拿大卫生部要求的产品标有“不含脂肪“包括:
3 b2 L. Q) t9 A$ |5 pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 |  w' y4 C! Y/ S8 r" v7 f$ j4 p& ^- ?7 j+ D' v0 c
38.Which of the following is not a problem associated with converting recipes?. K: T* X; ]3 P/ \! E  j3 x
下列哪项是不相关联的转换配方问题?9 w% W: w) ?" B- E4 }6 {5 T) j
A:Unit cost 单位成本1 b5 d0 S) S5 I7 U% S" [) Y

5 z6 P  ^; x7 b, n/ ~# N39.The condition or cost of an item as it is purchased from the supplier is called:6 c& ]" f" R- q. O
从供应商采购的物品的品质或成本叫什么
" B- q& e5 D' v3 S* j1 f) G8 MA:As-purchased cost 购买的费用) \1 m0 I7 w8 ]. `) q6 t
! Q8 r$ `1 @& H% a7 R% l
40.The amount of stock necessary to cover operating needs between deliveries is known as:3 ^: T+ T4 L) K; A8 s; M6 r- e2 H
在新货到来之前用于日常所求的必要库存量叫什么
! q  W6 S$ p# @  m% V  i  NA:Parstock 基本日常最低库存
+ F# [3 I* q! T2 v- w5 f' Q
! ~6 |! Z( ?* ?, E+ Z8 T41.Which of the following abbreviations is used to describe the proper rotation of stock?
( c% l  [7 B% q7 |( ]0 A( K下面那个缩写是用来表明正常库存流程?
8 k2 u" j- e. iA:FIFO=FIRST IN FIRST OUT 先进先出
+ Y( `  f0 E3 S1 y) t$ L1 t
+ J3 A" k6 Z3 |3 ?42.Which of the following knives is used to turn vegetables?, b' J$ p8 Z/ }
下面的那把刀是用来打开蔬菜吗?4 A6 w! C3 q0 F
A:Bird's beak knife   鸟嘴刀! J0 M* X# o" [/ m9 A* r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 i, r2 y/ G/ q0 w% N
  V; W) a$ V! V5 s5 j6 ]43.What is an instant-read thermometer best used for?. e. B! d  _/ b+ s' ~  T6 B6 }
即时读温度计最好用于那方面?+ S" J* B8 V* |1 I3 O, n4 t
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 G0 D# p; K  q' w5 x

+ O; u+ ?* N) \2 V+ Y: d$ o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 T( R: U" Y/ Y9 w% q
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 g( ]5 P) b  A% C5 d
A:Cast iron 铸铁2 |" a* \+ T3 m% _; W
! _, J4 b  t3 i% G" e4 p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  o) }3 o/ Z& C( G; K! a, ~# ~, a# h! s
哪件装备下面有一个可移动的碗和一个S形叶片?
+ f: o5 s" q4 ?  S9 N( K8 e) |A:Food processor 食品加工机1 v( L/ v( h# Y( t
http://www.google.com.hk/search? ... iw=1263&bih=572
8 z( Y( |! S% G+ `0 R+ z8 {
! S9 _7 q; t1 t% U46.Which of the following is not a rule for knife safety?7 t0 r4 m3 [1 A5 |6 g3 h% a2 H
下列哪项不是用刀的安全规则?; g/ e- P+ W$ q- k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. m& z" |# g# f! _* G* A
1 `$ w7 o9 c/ [. `/ {
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 V# _/ ^# R; n2 K! _5 T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" s8 v2 g4 i5 X. N8 B3 Z8 [  S
A:RondellES 0 |1 O" A! {7 b7 q# u& Y. n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 K+ F5 r, j. }; u. j" ^; D2 f
: V  S& x& q- m' l- X4 k( U
48.Which of the following is a diced cut used to garnish soups?# Z) s; @$ U$ V& M$ Q
下列哪项是切成小方块用于汤的装饰?, Z+ K) s. e4 b* G+ y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 \+ a2 l  O, Z- J1 W' J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; o4 a8 p3 W. C  k9 h/ Z8 U& 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!!——* i0 Q0 R' H& u3 K  ?' i: b
A:Gaufrette
% o% n1 @, l) G6 Z" a8 i# wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. X: C8 V0 Z+ U* o- B4 fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# e, k2 i# s/ c0 X  \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" `' e. M/ U) ]$ J+ o9 j' V

! o& q6 X5 k- p% X" L" ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 }4 B( A& x+ D9 r: E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)
" Y( E3 H- B4 a, dA:Cilantro 胡荽叶 香菜
/ u- o6 u9 _0 @9 X! khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  I5 b' M" P& |: V) J( M6 N
0 @( R- ^) F% m3 S# Y. M: W. D1 Q) J
60.Allspice is made from:3 y3 f/ n2 Y6 R
多香果,  多香果香料是什么9 Q3 L) l$ y! a4 ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" S5 _+ z$ ~! m! g+ m1 vA:A dried berry 干浆果& @/ G, k8 J. Y5 b/ w0 y

2 z+ P' g  W4 A2 e) l) X1 r' O! `61.Which of the following are used to make a sachet d'épices?
+ y' k/ U( i+ q6 O" n2 Q5 @7 C6 b下列哪些是用来做香包德épices?
% H5 u! @, C2 d8 _9 S; T  n9 nhttp://www.sachetcatering.com/
" D9 f  X( A3 D; ?5 W$ G' aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 N* }6 ~* s. E3 Z" U2 J0 m3 I$ H" w# b5 e
62.Which of the following condiments are not soy based?5 B) }1 ?1 l% V  I2 @
下列哪项不是酱油调味品的?" `" P  l* P1 l* F" {% \7 {  }2 J
A:Wasabi 日本辣根. r2 [$ [2 _  {) `" V

$ U; V) X) J( n5 Z) \5 P! m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( \/ J2 W7 ?0 K4 ]4 }, G5 g; k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:; z( o2 |7 q0 a( w) }' X
A:Pasteurization  巴氏杀菌* E# K* Z8 I3 p9 d4 Y" C4 M
2 a5 b- W6 P: S/ `6 p
64.Which of the following steps is not the correct procedure for whipping egg whites?
8 K6 ]4 W# p, ~8 N下列哪个步骤是不是正确的蛋清搅打程序?
' N) {" W$ o: W' E/ r, s0 I/ lA:Allow to rest before use. 允许休息后方可使用。
% ]4 I$ d2 g9 G- u) s& O8 ?0 V5 }
65.The weight of a large egg is between:一个大鸡蛋重量介于:: X. T* k  p6 p% L2 E0 v/ t( a
A:56g and 63g 56克和63克8 M: \4 t+ x6 T8 F0 o! |- S8 z% X
$ F: y- G% E9 @" k/ \
66.Evaporated milk is a concentrated milk that is produced by removing  ~4 |4 p  b$ h  c/ f# }) i+ S9 o
炼乳是一种浓缩牛奶 是去除什么做的
: q! ^1 ~) O- o% q( l" sA:60% of the water 60%的水* I$ @4 a$ E9 F0 x3 G

+ A" J) q' ?6 Y- |- j) q67.A method of cooking that transfers heat through a liquid or gas is:& f7 g9 X, \7 B2 v9 g
一种烹饪方法,通过转移液体或气体是:
2 G) V' u9 `* P# v7 ]A:Convection 对流
% V4 ]) D: f' M5 Q
0 H0 K( i, D8 h68.The cooking of starches is known as  烹调的淀粉被称为" t9 |* r+ ]* ]' U
A:Gelatinization 糊化7 X9 x5 Q+ g6 S" ?  H" ]* {- `0 d- r' i# w

3 C; `+ S0 \: I" e3 q% I$ m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" ^2 A! V% ^. x& H: C% M
A:Braising 烤
$ F; K) c2 u/ A+ f6 y
8 ]3 ]7 ]& E- E% `3 S, e70.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:
7 d5 c& i. I& U; @* gA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) n+ p7 {/ h0 ~

6 A/ u$ X- \, @8 q3 R' I71.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
; P3 s7 F5 }) }- l/ r/ vA:Fumet 原汁5 |" T) n" R, |' m! t: R

/ l7 f" Z/ z. z7 K4 _9 W# J72.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
& @; X& l9 }; w# Y% Z$ XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" K. M6 _; \$ X0 G
' h% y, q+ f) k( Q) q
73.Which of the following is a principle not used in stock making?
5 ~/ D5 ]" D& D下列哪一项不是用于制造高汤(低汤)的原则?( k5 Z# s) U8 O5 w7 B/ [
A:Start the stock in hot water.开始在热水中操作
( Y' ^- z  n  X
% V# R" N3 x- b+ I* Y74.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
' R6 k3 q) K- {% ^; @( BA:Remouillage 法语熬汤
9 ]3 H; V& N, d" x. jhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
理袁律师事务所
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-1-31 12:47 , Processed in 0.167306 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表