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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。" P) I1 [# j3 f& q; F
3 E0 C/ s% n3 L+ z6 O
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。& s; h% s  D! O" ]: e
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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 u* b- B) L5 S# [1.Which of the following methods should be used to determine doneness in a New York steak?. y6 g' G: O( {* b% \
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), D; f& Q" o  {) V
A: pressure touch. 压力触摸
- ^( Z1 @! k1 z/ |* Z$ s! `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- C  j* ~' G( b6 E9 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
5 L  i8 N/ B3 [. q# m6 ~* r0 HA: acid  食用酸
$ C! r! n& z( V$ f! C+ O. P3.Vegetables are major sources of which of the following nutrients?
7 u+ y& s* f' L/ K, ^- f/ u蔬菜中包含的主要营养有哪些7 A5 i; _7 N& l8 c
A:vitamins and minerals. 维生素和矿物质。
  n- _5 }1 ~/ o# c6 L+ `, j4.Cauliflower is commonly served with" E7 A4 ?9 K, {" g4 Y4 k
花椰菜(菜花)最常见和那种酱汁搭配/ N6 U4 |; k% q3 _" [/ a1 O: [& t& J
A:Mornay sauce. 奶油蛋黄沙司0 y7 a& ]( }/ `
5.Which combinations of products are found in pie dough?
* a6 j/ D) ~& w; o% Y下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). ?; z' s% w2 _! {: H% j
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ |6 t, O. x0 B8 K* E9 M
6The French term for mussels is 法国语青口(海红)叫什么
; e2 k0 t% Y. U: dA:moules.法语青口,海红+ _$ s) D' c+ H$ a! u0 O
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 Q, j% I  g$ s
A:faintly fishy. 稍微有点似鱼味
5 ^$ A. s- v, m$ F9 d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: C) e  R2 H- P- H
A:2 days. 2天$ k7 o5 K3 @% }  H
9.What are the principle ingredients in ratatouille? & U, d4 g- }, P/ ^) _! s' x
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 j6 _; }- `! }A:Zucchini, eggplant, green peppers, onions and tomatoes5 N- E7 K0 d  K4 q$ |' u7 ]7 ~+ e
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 G% g' g8 X) e10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( q9 F; h4 W  {- W( h( m  X7 uA:cook food in quantities that will be used up within 20 to 30 minutes.
# M8 e2 |3 B1 K8 |4 N& y1 @* d大批量烹煮食物要在20到30分钟内; b  R: q9 e6 j
11.What person has the authority to issue a Health Permit?
( g1 K3 Q& `# m谁有资格颁发健康证(卫生证)。
, c6 ]" L# }; u. XA:Medical Health Officer.
; t8 Y5 D( t1 \1 M医疗卫生官员。
1 w' Y4 _* c1 K; \9 h12.For what period of time is the health permit valid?
% f2 G: r: q1 k( e6 n  n$ b1 T健康证的有效时间是多久?2 D  c6 b1 F4 i1 H
A:12 months.12个月
% \, ^/ a0 I0 h; g$ ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 }, ^: t# b: P0 J  R+ W- k* y
在食物和饮料准备区,通风系统换气的标准时什么; Y7 b% X  p4 e  h
A:08 times each hour. 每小时8次1 ?* l; C. P+ z" u% m
14。The minimum temperature for manual dishwashing in the wash sink is( e6 D! @5 s- q  p) C/ l% r
手工洗碗,洗碗池的水温最低多少度?9 ]+ X8 w4 X) o% e
A:110 degrees F (43 degrees C). 43度
* r& K: U- A. U3 U7 _2 y- q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* ?7 e5 m9 b8 u3 n# F! l* m! i用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) R# D0 ]( P: z3 h! f2 D8 X6 HA:180 degrees F (82 degrees C).  82度
, E, T2 l$ u6 T1 J! O3 u, l3 a/ E16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 V2 ?. E; V( `% B用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 A9 _$ s0 z/ p9 B
A:en papillote.  法语自己理解
' i' m9 d4 J! [7 O17。Wing or Club is considered a
" ~6 X; y6 |7 w* ?翼和CLUB 被看做是一种...2 v+ c1 X. c$ [% e
A:Bone- In Cut     带骨切
2 r% @. s- j3 b  k18。New York is considered a   纽约牛扒被看做是一种
' w. N! f) g+ c% r5 W# A. y& cA:Boneless Cut     无骨切  q' D' e7 M  ~  U
19.In general, a court bouillon for freshwater fish will contain
# K8 Z; t1 m7 ]* g- p8 o" a7 J' m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
( ]1 T, O' H/ c7 N9 ?) kA:the same amount of seasonings and herbs as a bouillon for saltwater fish.( Z. z) f0 h( n' y7 ~9 \- p+ S5 g
和做海水鱼同样数量的调味料和香料& \) L4 R2 g3 a3 A  i; d
20.Anise is very similar in flavor and appearance to
! K0 M1 x) j( S9 f+ z* h/ g八角和下面的那种原料有相同的味道% ?; v/ @6 s3 \
A:fennel  茴香" V$ ?. h$ D% [5 m3 U* z9 y* H
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& H6 e- _' Z7 T2 \: P
下面那种原料更像大葱且有平面的叶子
! Y) q/ B2 |' PA LEEKS  似蒜葱 (这边人叫京葱)
7 d; }9 |0 }' l5 i/ T22.Which of the following cutting shapes refers to a small dice
1 m; l, a/ {3 Q' ^; ]* K  e下面那种刀切形状指的是很小的粒(末)
# N- T) o2 Q& Y5 ~A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 r$ C4 D7 ]% |6 E& D23.Oil is added to the water for boiling pasta in order to( B$ {1 \$ X2 f% S: K5 v: k) A
向煮沸的pasta (意大利空心粉 )中加油是为了, }0 V; K4 a: h3 o' H. E
A:prevent the pasta from sticking and to minimize foaming action.+ h5 {2 [1 O/ ?8 O
防止面条黏合并降低发泡。! g# Y5 c( z, M4 K
24.Which pasta dish features pine nuts and basil?
* J5 i* Z: }* R0 M下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 d( i8 @+ |( F8 ~3 d! B
A:Pesto.一种绿色的意大利面酱
) X1 h' j# l- w7 `9 l3 Dhttp://www.tianya.cn/techforum/content/96/563836.shtml( I  x4 U( G- l

" X: [$ ?! @( g$ p2 b. n* c+ Y0 E25.Which of the following is a spring vegetable similar to spinach?
' j, p2 w6 m8 ?: X( a下列哪项是一个春天的蔬菜类似于菠菜?( f( S; ?$ k' Y2 Y9 r- I" t
A:Sorrel. 酢浆草。6 C/ G, ~) [1 S& i  M
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:  _0 s( w( V4 T3 Z) X3 n
哪位厨师最早带来高水准浮夸的美食, X! F. V( u  K( O
AAntonin Carême 人名 安东尼·卡罗美8 B6 P+ M) i/ H4 D0 @

* |; t# K1 a- q" }; r3 p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 ~$ A* Y% |% k3 F$ F* 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 。
* f- N0 W8 Q; o' WA:Cast-iron stoves         壁炉
3 h7 Q  g# y2 v) f, zhttp://www.usstove.com/products.php?id=6+ a/ n' b0 `6 I+ s5 h
$ i/ |: X; |( Y! X4 N1 H8 u
28.The French term used to describe the roundsman, or swing cook, is:
  r6 J7 @: a0 x- ?7 A+ O法国术语,用来描述roundsman,或摇摆厨师是:+ `. h8 i. C" z1 h1 Y
A:Tournant   图尔南
: H4 A- _" H/ i3 r. \
" T7 k# j/ r1 q; N- w: |29.Another term for the wine steward is:4 L* x5 v# ~4 ?. o- s4 \- L
葡萄酒侍酒师的另一个术语是:% Z( d2 }/ l( C4 e
A: Sommelier 侍酒师5 j+ H( s" n6 ~
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30.Molds, yeasts and fungi are examples of a:
) t: F5 m! v; A* {- x霉菌,酵母菌和真菌是一个神马例子, d2 B$ e( S- [7 }1 _/ |0 m! t: B
A:Biological hazard 生物危害
, f$ z+ V( v0 c. E0 e* ]! J  J& N4 h9 f2 D" a% M# a$ A% {& M
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& e) J! X" D& Q* [4 k! s
根据加拿大食品检验局,食品的危险温度区在多少之间:
  Y8 H. l8 X8 ], aA:40° and 140°F (4–60°C)     4-60度
. _: C+ s; n6 s1 P4 U7 l
& E& h, X3 B0 b' G32.All bacteria need the following for survival:
3 `8 `1 e% h+ ~1 {9 D7 [所有细菌生存需要以下哪些内容:7 S' K1 i" Q0 ]2 @/ O4 g# W
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 d: L( E! O: E, V4 O

3 w4 R7 Q, J7 w6 E0 G33.Which of the following correctly represent critical control points in a HACCP system?
' @# e2 i" h% @# [以下哪项正确表示了HACCP体系的关键控制点?
; Q( Z+ J# n- ^$ A4 z0 TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! b  F9 |. b2 e1 C6 _7 T/ @食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 O4 g6 v# m$ b; N- ^4 _1 Z
2 S  }8 n, Q# B: S4 f7 N# q1 Q# o' \# @7 T34.Which of the following is not an example of a carbohydrate?4 o) E, i+ r. H7 s9 b5 F- c
下列哪一个不是碳水化合物的例子?" \  R, \% w% W
A:Essential nutrients 必需的营养物质
9 E6 L1 K  C1 M4 J$ w
2 ]* E) p5 ~3 Q4 N9 T35.The process by which a liquid fat is made solid is called:
5 l9 q0 U8 O# m% |' t: S' i/ Y) c液体脂肪做成固体这个过程叫什么, b1 {% u( |) ?1 \( A5 F- s1 C
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?8 i* P4 J% j, A: J: O
下列哪项不是脂肪替代品的一个例子; W: @7 Q, u( q' l4 n
A:Acesulfame K  安赛蜜K表
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/ l- W4 u$ p% y8 H5 n8 _! `" s37.Health Canada requires that a product labelled "fat free" contain:
- ^2 E' O9 {3 S, Y加拿大卫生部要求的产品标有“不含脂肪“包括:* u" L2 i5 F! s3 S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* h  n% h. Q' Q7 v( z- @5 U. h; h! D7 l6 _' {( I0 h! t* t/ w" f
38.Which of the following is not a problem associated with converting recipes?3 C5 D$ P/ [6 P% {, w0 v
下列哪项是不相关联的转换配方问题?* c# k# I" Y9 p
A:Unit cost 单位成本
. _* V  D8 E* W: M, i) |3 N" z4 O2 L9 t3 _1 e
39.The condition or cost of an item as it is purchased from the supplier is called:' \& U" c! u/ s* L0 t: H4 D
从供应商采购的物品的品质或成本叫什么( y, C) Z/ v6 b, }, G/ a
A:As-purchased cost 购买的费用+ V) T! a/ g" q; L( N; J" a

: s( g1 s* L* Z- _* b* g, ~40.The amount of stock necessary to cover operating needs between deliveries is known as:
! |& g& O9 X) }! y/ g在新货到来之前用于日常所求的必要库存量叫什么, ?9 y. N- ?2 O0 x2 e5 V
A:Parstock 基本日常最低库存
+ o( F4 S" H! u" H6 A5 T
) H* c' R0 X& Y3 z6 @8 B' P41.Which of the following abbreviations is used to describe the proper rotation of stock?, p3 ^+ V4 |- s& N
下面那个缩写是用来表明正常库存流程?
" d3 S2 A7 Q  G" l, IA:FIFO=FIRST IN FIRST OUT 先进先出: F; @2 R+ r/ n1 ^/ X4 d) o

- q+ j: B2 `9 w42.Which of the following knives is used to turn vegetables?$ V0 g% g7 G+ C6 o: [; G8 {2 u
下面的那把刀是用来打开蔬菜吗?
4 O* s' m6 A. b4 M1 ]( Z% R0 dA:Bird's beak knife   鸟嘴刀
6 t% s* q8 P( @; Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 a  e9 J. [; }& ?- d

. I2 U. `8 P0 s8 ]" o( P% X43.What is an instant-read thermometer best used for?2 o- Z" ]$ t0 Z; J; I
即时读温度计最好用于那方面?5 w% v8 X5 C+ M  S! F' E; I$ k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 Y3 t* e  {7 z& Q  R7 I+ g
/ L* x- l' D4 j# S/ l: l1 s' l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- b* U; F9 f/ g4 a" b- i下列哪些金属材料受热均匀,通常用在铁板而且非常重5 A. R2 z/ {3 M, S4 m) c4 D% Y
A:Cast iron 铸铁
& ]4 W% B1 o* w: J
0 e" m4 A4 K( J$ |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 ^" U7 z9 M0 y5 x哪件装备下面有一个可移动的碗和一个S形叶片?
% S6 B; ^$ W: w$ M* E( ^, F( [A:Food processor 食品加工机4 u- o* y! N" M. o) Q' e. _
http://www.google.com.hk/search? ... iw=1263&bih=572  i! I" C0 ~) ^# P# g
' X6 C2 h1 }- o+ t' A+ r
46.Which of the following is not a rule for knife safety?
6 K1 s' y5 t4 U. e4 W- ?下列哪项不是用刀的安全规则?
' H4 ~. I2 s6 ]0 h# tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 w" k2 i# a8 a
( T' ~+ s9 a* Q8 o
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- {8 ^0 q$ V& r7 I6 U: P" i7 C3 V5 c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, Y. m7 T4 s% x3 B# v" P3 x3 sA:RondellES
8 F! H7 l! n/ e# f# n* phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 q) o3 a$ |3 J
5 n4 T9 X9 P9 W48.Which of the following is a diced cut used to garnish soups?. E; R* x: U8 B) N% k# z7 ]
下列哪项是切成小方块用于汤的装饰?
3 d: t% }9 S9 m; Z; z% V; eA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- Q3 b+ `4 E) Q& Z" O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, ?- D( y. X+ |5 s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!!——
9 A; i! ]; A+ q- a! [9 B3 i( [9 cA:Gaufrette
7 f/ b6 B& j# L8 e0 l8 K3 ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ K# T' x0 i+ U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 X* z; a4 b, T" `  M& B9 R/ ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* k7 V# p1 G. P4 j! S; O8 C2 X. m! \. D* |- R# l
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 a3 v' P+ a" o1 [7 o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)
7 F0 p# l  O. A! @# V  PA:Cilantro 胡荽叶 香菜% j. t. c  [8 f" I4 H! _  ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ t2 f7 i! _! s2 B. a3 p
) p% Z: m: C' h! c7 e60.Allspice is made from:
6 }' Q) r2 H3 k2 z, @ 多香果,  多香果香料是什么; b. }, {% `, v9 b3 G2 M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( t& {) g4 {6 M' M3 e' ~! @
A:A dried berry 干浆果% a8 u! v7 p1 T: Y$ f2 ?2 e% [7 |

: \/ c5 J. i3 g9 K$ m61.Which of the following are used to make a sachet d'épices?% a6 w; O' ~" w1 ^, x0 L" t9 {
下列哪些是用来做香包德épices?
( e  ?% q9 D! |- X, m. Hhttp://www.sachetcatering.com/" m. ?! _$ ]9 }4 V2 o; b8 b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 l) M9 C1 \) ]- E/ o3 [+ \; H

/ ]4 j2 z6 s+ {" O8 [: x  h! A, J62.Which of the following condiments are not soy based?
/ G1 t6 Z9 l. k( L& ]: g下列哪项不是酱油调味品的?
) F+ {- ^0 Z+ D# v  p# I, f5 xA:Wasabi 日本辣根! j/ V  P& S8 Y! K% v0 ^

9 A9 q; E6 X5 B8 r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 F3 A0 z$ D, f+ B" o7 P8 `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:1 |0 `. x$ X4 S
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 F* e; U& A" s8 a( _
下列哪个步骤是不是正确的蛋清搅打程序?
0 p. m: b. A- m4 L' ~+ A! D7 ?8 eA:Allow to rest before use. 允许休息后方可使用。2 P: q: T1 J  Y, L
4 f2 F5 s5 j; N. T' z% B
65.The weight of a large egg is between:一个大鸡蛋重量介于:4 E$ G$ u& o% R  ]
A:56g and 63g 56克和63克
4 ?8 |, v& ~4 e& r$ n) r. C7 X1 a: x; r4 X  {+ E& U1 u
66.Evaporated milk is a concentrated milk that is produced by removing
4 D$ o* b8 ^2 u* T炼乳是一种浓缩牛奶 是去除什么做的
$ E5 j1 z6 c' V1 m4 G& A0 bA:60% of the water 60%的水& R3 G4 [) q( `' L4 |7 P2 |, b
  g* o% \' b: [, _& O9 L5 c
67.A method of cooking that transfers heat through a liquid or gas is:
1 H% Z" [/ Y/ l! Y+ y一种烹饪方法,通过转移液体或气体是:
9 e  r3 D( c+ r' G+ RA:Convection 对流
9 t3 J; r, Q: g% E2 ^* }, i% H" R0 d" o
68.The cooking of starches is known as  烹调的淀粉被称为
3 w! ~" V: {0 b: u9 NA:Gelatinization 糊化
+ J  H4 \7 J# ]/ h' J) L  K
) @# v1 J) O6 {$ \4 n+ a7 M( T6 y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& W1 |- }# A) S; O+ M( ?
A:Braising 烤
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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:
. k8 l( i0 ~3 A! i# [' O8 vA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 m* L) u( j' K6 O: K; @  \3 K

6 f' P9 U  Z( c( c) T* t  p71.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
: |7 t" I9 V0 d# k/ RA:Fumet 原汁: w9 L8 Z& T% j% N( ~
9 y  I6 R+ T* }( Z" _
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, A2 t8 v, ?* G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 S3 w+ s) t+ ~% Z( B5 k. j+ B: t& X/ f: h5 \2 P1 y% L
73.Which of the following is a principle not used in stock making?, S4 y1 ^- ~" A* x! M/ f: `
下列哪一项不是用于制造高汤(低汤)的原则?# T8 B% j7 u6 [, C) s9 K3 G2 ^$ b
A:Start the stock in hot water.开始在热水中操作
- F0 {( [* p$ t) B# r, q
! V* L; {( Q" u" L6 U74.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: r9 N# |( j% w- u4 B' u
A:Remouillage 法语熬汤
# ^( l3 T. y0 j0 U) q# a/ Z2 Whttp://www.haibao.cn/blog/post/176242.htm
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