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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。' Y/ I! v6 H; v* e3 d

# f2 S- ^! ~; p* [/ s: A' P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。; g. B1 M1 O& ?0 u  V% ?3 G& e
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
2 B. G7 X2 B+ W' X# W5 R1.Which of the following methods should be used to determine doneness in a New York steak?
  w: j7 V- q' h9 y# x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); Y0 G0 k7 p9 f, y
A: pressure touch. 压力触摸
8 C* x5 C5 z  t% B6 d8 N4 f, e6 X; |2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" ^/ u. J4 M4 g/ U; _
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6 L4 X  l: U7 _. T! u9 a) k) o) }
A: acid  食用酸, @$ f8 ]2 \1 e  I
3.Vegetables are major sources of which of the following nutrients?' K0 R% S0 F0 I1 h
蔬菜中包含的主要营养有哪些! {0 Y( a# n7 A: k  U3 G! b
A:vitamins and minerals. 维生素和矿物质。9 E$ W3 J9 A4 s8 |6 }
4.Cauliflower is commonly served with
: z" q9 b7 R1 B花椰菜(菜花)最常见和那种酱汁搭配
" i+ [1 Z3 M0 U/ _5 B6 QA:Mornay sauce. 奶油蛋黄沙司+ J1 A/ Q/ C' }+ {& B
5.Which combinations of products are found in pie dough?
6 }7 ?4 N( I) d! p7 d9 P, E* x. ^: s下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  V: Q# B$ J/ d: @# u( B$ n/ h( PA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 {! h8 h4 y) u+ F% p; j& o
6The French term for mussels is 法国语青口(海红)叫什么9 g& E* D. s& t4 E$ \3 n# u
A:moules.法语青口,海红
3 Y8 p& k, n8 W2 ~) `7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 ?5 _' r& Q) s- k& q8 k2 PA:faintly fishy. 稍微有点似鱼味
: ]+ U' B: c0 t. E+ w$ v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 N- C2 Z; |3 A0 A/ C& @1 @
A:2 days. 2天
, H; I& o+ J8 z: s3 _9.What are the principle ingredients in ratatouille? : J5 i) ~5 a, ?( J; r  J
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) K0 X, a$ N" k' L# J
A:Zucchini, eggplant, green peppers, onions and tomatoes. j0 ]  h: v1 d) M2 f2 n0 `* d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' l; z' ?: h$ I10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) @) N& d8 {1 ^6 C  }4 Q- kA:cook food in quantities that will be used up within 20 to 30 minutes.
+ w) b9 O; _" J- ^9 c) H大批量烹煮食物要在20到30分钟内
: }% N, W" S& }( N$ V; w7 Y11.What person has the authority to issue a Health Permit?& @: `7 ?+ Q1 g; l+ ]& z
谁有资格颁发健康证(卫生证)。6 z3 }+ J) z6 b3 K& q" ^2 Z  u, J
A:Medical Health Officer.
/ p" y) h' L+ p8 C2 R0 B7 t* k医疗卫生官员。6 t9 X; I! Q: B  m3 N' Q; m
12.For what period of time is the health permit valid?
8 v3 r# \- W/ \7 |, n; @健康证的有效时间是多久?( j8 X. x% y3 }0 A& e4 a8 T7 F
A:12 months.12个月
9 S( r& B" A' Y13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 F- v9 y+ X. f: E0 q+ K
在食物和饮料准备区,通风系统换气的标准时什么8 R$ j* [8 Y. u4 T: @/ |
A:08 times each hour. 每小时8次9 Z& |# f6 Y1 F# ?9 L
14。The minimum temperature for manual dishwashing in the wash sink is
6 }: Y  m$ O1 l  N/ _& Z: _手工洗碗,洗碗池的水温最低多少度?
3 E9 f6 M- c) QA:110 degrees F (43 degrees C). 43度
, l3 U" t; C2 }% {. P3 S1 X- E0 U15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 c1 U$ Z' k$ P$ e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. S% I( u3 A  P" L3 z
A:180 degrees F (82 degrees C).  82度9 ]2 L: p5 C7 P$ X: f* e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: R, ~$ h$ \7 d, K6 b" Z0 U/ E6 ^3 E用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# q$ q8 A' j: ~6 V7 tA:en papillote.  法语自己理解% ]9 ]9 Q. r* O8 w( ^- E& ]# `
17。Wing or Club is considered a$ d+ s' _5 z0 l0 ?
翼和CLUB 被看做是一种...
* X2 V  G/ s: D2 [* w* dA:Bone- In Cut     带骨切
) u  L  n9 ]$ p18。New York is considered a   纽约牛扒被看做是一种7 I0 ^/ |2 B3 V( _0 Y3 N+ S# Y9 }
A:Boneless Cut     无骨切
+ R( d( N( L0 j19.In general, a court bouillon for freshwater fish will contain
" C3 P4 ^7 g! i, t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( i7 w/ x4 s. y3 \4 E  P
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( w0 D  E( K! ^) f& W和做海水鱼同样数量的调味料和香料" q# ~6 Z4 T5 J2 k
20.Anise is very similar in flavor and appearance to& i$ ^  }. ]! I9 z
八角和下面的那种原料有相同的味道) Q- Q" c# `5 I$ Z6 L" E2 q' t
A:fennel  茴香
9 U5 I  M3 R, D21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: D9 B9 W) }2 F9 I8 K- R下面那种原料更像大葱且有平面的叶子: d8 W6 P" D3 d# k
A LEEKS  似蒜葱 (这边人叫京葱)
" B9 N  T5 A  r( Q; u* E22.Which of the following cutting shapes refers to a small dice- r& P; R- D7 {' J: w, x
下面那种刀切形状指的是很小的粒(末), J0 E2 _, p" T. ]3 l6 {
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# {" b3 J- K4 |
23.Oil is added to the water for boiling pasta in order to' ~' Q; h# E9 x( ?
向煮沸的pasta (意大利空心粉 )中加油是为了
2 d9 u5 O4 t: vA:prevent the pasta from sticking and to minimize foaming action.
6 z8 S: ~) y* \/ _" X& g防止面条黏合并降低发泡。
  \% d* S9 @- O: z+ A' i# N24.Which pasta dish features pine nuts and basil?
# O! d& l7 Q/ u/ a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! a+ {6 l, a7 ?% z8 @- t( y
A:Pesto.一种绿色的意大利面酱 ! H/ m0 X/ F* b$ k$ J
http://www.tianya.cn/techforum/content/96/563836.shtml9 z& \+ J" n( @3 T, W
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25.Which of the following is a spring vegetable similar to spinach?% ~' J. ~5 \2 n) I( e( I% B; E! }
下列哪项是一个春天的蔬菜类似于菠菜?
3 _# |# D' N$ VA:Sorrel. 酢浆草。4 l2 N7 H2 P; m' T
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:5 u. m. T+ b* Y( u9 G* n: M
哪位厨师最早带来高水准浮夸的美食" _/ l1 O4 o0 g1 L5 @( I
AAntonin Carême 人名 安东尼·卡罗美
. X$ Q' n/ r! N% [# l8 j8 w' Y  e" \
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" H- r" L7 u% X& H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 V, R# h1 u  @5 ?- j( H% |/ pA:Cast-iron stoves         壁炉* E1 b! Z8 P5 N3 f5 ~, D
http://www.usstove.com/products.php?id=67 f" P' u, Z5 @  ^( D1 N9 y* c

2 ^0 G: Z0 L3 x: t0 A) N+ R28.The French term used to describe the roundsman, or swing cook, is:$ o' \. e. C- v/ B3 Y  G$ H
法国术语,用来描述roundsman,或摇摆厨师是:
: M3 r4 Z$ N$ x( j6 cA:Tournant   图尔南
# ?* S$ s9 p% T8 L/ y- E( C, {, z/ e7 K6 n. h( Q/ c
29.Another term for the wine steward is:
1 h8 \' x  h0 E- S3 l3 x葡萄酒侍酒师的另一个术语是:2 ^, X* Y$ P6 s& |1 I
A: Sommelier 侍酒师7 p7 ]/ ?( _$ \

, n" m% f3 u$ O' F# F& I3 G30.Molds, yeasts and fungi are examples of a:
9 d" c; [. f, W& q9 {% y霉菌,酵母菌和真菌是一个神马例子
: U0 J# i) J* D, i+ @" _9 e+ ~/ T. tA:Biological hazard 生物危害3 p( Z8 V/ d1 Y( C- \+ j# s

8 A+ e' E; J3 Y  \- s& }& x% N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 Z9 x! G: Z8 q4 k) G1 u5 }9 _; v
根据加拿大食品检验局,食品的危险温度区在多少之间:
* W2 T1 r! S- RA:40° and 140°F (4–60°C)     4-60度
1 ^1 Q0 H( e( C5 ]( C* R: A( [& D9 ]. i( J7 Z1 J- t( B
32.All bacteria need the following for survival:
& F: n! n: z. g* J: y& \所有细菌生存需要以下哪些内容:
( T7 P) f9 I+ g! X+ \% K8 [A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! }6 `2 D  Z# v; U" v4 B1 F/ t3 J

' I0 }2 s# D5 L) |8 j0 T33.Which of the following correctly represent critical control points in a HACCP system?
6 A, k* G9 b$ ^以下哪项正确表示了HACCP体系的关键控制点?# O. L8 }- z3 K4 T% E8 C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ @0 d- N6 E7 ^* ^/ B( l& e食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 D7 r1 }7 R4 h  o4 s9 ^# W0 H
) n) z. |; R, F1 g  t+ y( R
34.Which of the following is not an example of a carbohydrate?
2 }/ K- N% Z% C3 P; s7 ]下列哪一个不是碳水化合物的例子?
7 \$ I5 `" r4 c3 J/ h: y- n* jA:Essential nutrients 必需的营养物质; ^5 ?1 f" s, S: L: [4 }9 }, X

, q1 g6 R/ k" T7 @35.The process by which a liquid fat is made solid is called:
+ w6 L) n8 ^- p7 _3 \液体脂肪做成固体这个过程叫什么
; U0 l7 j) `9 A: @A:Hydrogenation  氢化- a& Z8 z( Q& h0 T: D
3 `, x$ X+ o: Y$ b$ u& g$ m) I
36.Which of the following is not an example of a fat substitute?  e0 {+ `0 {, Y
下列哪项不是脂肪替代品的一个例子
- t( W/ t0 `2 n8 t7 J. V# ]' S3 hA:Acesulfame K  安赛蜜K表) I% [7 n: ~$ N
- h! H( R/ H; M6 H' Q/ ]& _; V. [# A0 {
37.Health Canada requires that a product labelled "fat free" contain:
, q. F, e6 K  X加拿大卫生部要求的产品标有“不含脂肪“包括:0 N& Z8 q: Z" A1 ^7 k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" i1 ?. l5 J# z6 _1 z
3 _, d  x; l1 |' p% i- ^, n1 r38.Which of the following is not a problem associated with converting recipes?# D0 A# g% |0 D& `
下列哪项是不相关联的转换配方问题?
8 u8 F- d; Z+ u. c1 tA:Unit cost 单位成本
& q9 T1 F/ v  |+ K9 h  z) v. S1 w1 ?/ R. K/ e: {* Z  @
39.The condition or cost of an item as it is purchased from the supplier is called:* {! |+ u7 ?7 @' A: g- N0 B( q" H
从供应商采购的物品的品质或成本叫什么
/ j% T  z7 d( c) M% [6 mA:As-purchased cost 购买的费用
! g) o& v7 |6 b& M: N. `* x: p
+ Q1 M7 S8 P1 B7 _40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 F8 _. I; Z" F在新货到来之前用于日常所求的必要库存量叫什么
8 L, @1 B0 o8 K6 GA:Parstock 基本日常最低库存
5 T& c2 ]7 ~7 Z, O
1 Y) V8 x' y0 m# P41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 O+ u; o" c  p下面那个缩写是用来表明正常库存流程?* q$ \3 G) Z, ^
A:FIFO=FIRST IN FIRST OUT 先进先出
$ B  C8 ]& B2 A
9 c6 T. Y* E9 f0 Q; z42.Which of the following knives is used to turn vegetables?
5 ~# L+ P! z" E2 `" E下面的那把刀是用来打开蔬菜吗?
7 Y7 @3 z/ s. ?* sA:Bird's beak knife   鸟嘴刀1 B8 s% P4 B' s0 q$ [% b# c6 F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% t* W8 g/ ^, p1 A$ c. L2 P

, n% e& }' g, K- ^' ?43.What is an instant-read thermometer best used for?$ U- r, ~9 w. N, Q" P4 t# k9 x
即时读温度计最好用于那方面?# _" A5 U4 q% X' ?8 t! A8 U7 m" x% j
A:Checking the internal temperature of a roast 检查被考物品的内部温度
. N' r9 {2 _0 y% g( N  w& G4 |# O1 g; \1 ^* N& y$ X6 e  O
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, s6 [" V' H; j3 F" G
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 I. j) |0 D5 I6 M1 o' t: CA:Cast iron 铸铁5 {% [# X" }  z+ E: S$ w7 K
  h5 O8 R% E5 {8 i6 D; J2 b, x# w
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 B' G) s. @! v2 V8 ^- x0 A
哪件装备下面有一个可移动的碗和一个S形叶片?
6 D  H. i* |1 JA:Food processor 食品加工机
' R7 ]7 G$ o/ }4 T" @0 `2 ^http://www.google.com.hk/search? ... iw=1263&bih=5722 z8 P2 |8 e2 T) D
+ j0 E: s: {( |5 h) @  U
46.Which of the following is not a rule for knife safety?
8 V: T7 @4 f& u9 g( k. C下列哪项不是用刀的安全规则?! l3 y+ x- x0 Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: J. k. x* [# A! k- e+ n

" `! A( S* z) L7 g* }% r/ n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ B& ^* q) a% E
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 b; V' w- j. BA:RondellES
3 j, z, a( K/ C0 R9 {; u+ k9 f& u! }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 e/ r1 ^- `  i. }/ F3 C9 g! @
6 m' \7 E, p, b- I& @: R% B48.Which of the following is a diced cut used to garnish soups?0 a$ Y' f3 N. c7 n2 R* f
下列哪项是切成小方块用于汤的装饰?4 P4 F& p8 K$ V" n
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! p. D: U6 Q7 o! q: R) O5 l' j1 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! d3 J0 Q# x1 Y, R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!!——
. o1 Y3 H: N) l2 G5 i) mA:Gaufrette
$ H% j6 D, Q7 }3 ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) A* {0 X7 }' ?! R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* }+ A: d8 `; m4 |) C( T5 \: n3 `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 y/ U2 ^8 A5 M. e3 m( I% N% `/ R9 G* B: f; Y/ V
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 b6 C- [3 A" R
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)
9 t  ]: ?( }& Y+ v: ^$ ~* a: pA:Cilantro 胡荽叶 香菜
8 e& u9 `9 O; _' N* a& }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
, k# I, j: @4 r1 Q6 h) Z$ m" x
+ r' a! [4 u6 V" O7 K60.Allspice is made from:
# @# _3 r# i! m 多香果,  多香果香料是什么2 \* x+ u8 n  i  H  s6 x. M+ a# v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% M% J4 o6 ?! xA:A dried berry 干浆果6 I, H5 N. x4 ~" s
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61.Which of the following are used to make a sachet d'épices?
! u# a/ g/ q+ y! ~) G下列哪些是用来做香包德épices?
3 j/ h) M2 c. P8 B+ ehttp://www.sachetcatering.com/
4 c" o+ r6 J0 i* A  z) CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: P) t( D# a, M; l+ \$ s" g- L1 `9 e6 i$ p
62.Which of the following condiments are not soy based?
% E1 u. A) _3 F下列哪项不是酱油调味品的?
& t- f* R# J, o; T# cA:Wasabi 日本辣根
2 v2 @# j* U& e% m: E7 @* \
8 R. o( R# k! i8 ]0 C, X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) j: }1 d( S# n& F' i' Y* f
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:3 |- u. ~5 \4 `
A:Pasteurization  巴氏杀菌
- ^. f) ~5 ?; Y9 |$ K
) W& |* ?- }4 c% {( N5 h4 ?$ h64.Which of the following steps is not the correct procedure for whipping egg whites?
! \: }, o  z. u& H下列哪个步骤是不是正确的蛋清搅打程序?
/ c7 W6 U; m1 _3 J1 B, [A:Allow to rest before use. 允许休息后方可使用。
: r3 y$ C" x, y1 Y6 g+ ?$ h
; A9 i- s" t3 N3 V' L1 J65.The weight of a large egg is between:一个大鸡蛋重量介于:  `* v$ V4 l% N& ^; y8 S
A:56g and 63g 56克和63克
1 b/ G* h' a6 t' z: Z" ~) S  t9 ]( E
66.Evaporated milk is a concentrated milk that is produced by removing
# l6 F, l& E# y% [  J/ w炼乳是一种浓缩牛奶 是去除什么做的0 r- R* I: ]$ C: \& F" }7 u/ `
A:60% of the water 60%的水2 v% y  {. p, z8 a
" ?4 K% H( ~- M; l
67.A method of cooking that transfers heat through a liquid or gas is:
" G! x' j  a! A) S9 F# p" ^一种烹饪方法,通过转移液体或气体是:
" q& Q* f. z/ aA:Convection 对流( g1 A; s* ~; u

5 Q8 ?2 j! c4 e  Z/ Y68.The cooking of starches is known as  烹调的淀粉被称为
" l* i; z- |4 D: J5 {3 Q6 l* r1 _A:Gelatinization 糊化& z7 z: H+ c$ `3 M! ?% E
+ `8 \# H( F6 {
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( Q- g- x7 G9 ~0 t: E$ O6 ~- a' {A:Braising 烤
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# r0 Z" ^  m7 \9 }2 s70.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:- r  q7 ]5 f- `9 e
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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! P5 ]" t! R% ~$ `# H2 Y71.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. b# _$ C4 x  W
A:Fumet 原汁: i4 q. G# Z# t  e' c9 \9 @$ `
  f8 x& c  F( W
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
2 \$ L; F8 T6 O* B! n8 N& [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) ^8 [% S) P5 E  m7 [; D) z! A0 V

( l' W/ @0 J$ v, p* A9 ?: S6 Z73.Which of the following is a principle not used in stock making?
1 n  t2 m( D4 |9 @下列哪一项不是用于制造高汤(低汤)的原则?
  r. L7 t% i3 l8 s+ p2 wA:Start the stock in hot water.开始在热水中操作
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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
: F: k) X, Y& Z. ^3 ]: I, S0 nA:Remouillage 法语熬汤
! V- h1 [" Z1 T* n; x; E9 Uhttp://www.haibao.cn/blog/post/176242.htm
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