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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。# A3 ^( |, E6 \3 M, x, t
7 m/ n+ C- E' j6 `) S
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% y" i$ k/ y; k2 _$ l
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- O. q& Z, Y: Y. Z) W; Z
1.Which of the following methods should be used to determine doneness in a New York steak?
, V# U3 \  t3 h% x/ M+ m+ D* w2 j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 L9 {) D* J: u- P* F) P  c' W5 f
A: pressure touch. 压力触摸5 a$ T# l; m* @% [, z* {  u5 f
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ W# a* p4 R' O; K" c& y3 B
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! _( C) X7 [' m8 p* r) J1 j
A: acid  食用酸6 X* k  H) r( d; L& o7 @. r3 v8 ~
3.Vegetables are major sources of which of the following nutrients?
, C+ V. o0 j  B$ X( e蔬菜中包含的主要营养有哪些
% Z7 p3 @; ]5 R# I! y$ IA:vitamins and minerals. 维生素和矿物质。3 F1 J  d* w# V' }
4.Cauliflower is commonly served with
* @8 m; v; B5 ~9 v: o0 d, W花椰菜(菜花)最常见和那种酱汁搭配
# z! k( a' }, _A:Mornay sauce. 奶油蛋黄沙司! S% L. ^9 B) C: Y
5.Which combinations of products are found in pie dough?
  Y8 X. l: b% d5 R! f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)* R0 s0 i3 Y: o1 `; y: b
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  M* N0 _7 r" a! d! P8 L5 _, e6 h
6The French term for mussels is 法国语青口(海红)叫什么
7 D( A" B' w2 C* W: z$ Q# dA:moules.法语青口,海红
9 L# P! y# G5 h9 k  ^* M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ ?& D3 b& G( F" ^
A:faintly fishy. 稍微有点似鱼味% Q& c2 n6 l- M( b$ Z8 j1 ]
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ `& I1 k- c' D- R* M
A:2 days. 2天
9 @$ M$ _% V" \& g9 A9.What are the principle ingredients in ratatouille?
$ D9 i2 h' g, I5 _炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ a; B7 b! W% y5 BA:Zucchini, eggplant, green peppers, onions and tomatoes
# f, J9 @1 i  a& ?) l1 E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 \) V: D2 G& l2 L. s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# T* p" b* E% D7 z( ?5 U* y
A:cook food in quantities that will be used up within 20 to 30 minutes.
& [- [; j! N4 h5 i, ?: f* u3 z大批量烹煮食物要在20到30分钟内
  c' f$ a" {: v3 V11.What person has the authority to issue a Health Permit?' Z; q$ |; X' i/ _* |4 j+ z- a
谁有资格颁发健康证(卫生证)。
5 \. G# V2 Z# SA:Medical Health Officer.' Z8 u4 u0 p3 G
医疗卫生官员。4 y# _- R) S; ]4 V
12.For what period of time is the health permit valid?' b1 H' U' L/ G: _
健康证的有效时间是多久?' S3 E7 n+ X. v  C" h& V
A:12 months.12个月  D+ r) i& e! H  C* w2 {: I6 [! y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 d) ?: z" x+ B
在食物和饮料准备区,通风系统换气的标准时什么& {* P5 g7 Z% t  L
A:08 times each hour. 每小时8次
* Y. P, g- E5 J: G14。The minimum temperature for manual dishwashing in the wash sink is
, Q- Q% n7 G1 G. \% a: ^& a+ t! O手工洗碗,洗碗池的水温最低多少度?: j" S- S+ l) K; c
A:110 degrees F (43 degrees C). 43度
8 H6 K  ~' M  v; P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 j& ?" t5 T; b; @
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& Z, @: j. f' s$ r
A:180 degrees F (82 degrees C).  82度
4 I2 y: W$ }" x: a16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 Z: d' D" C" s6 [* h用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 S# U! y! `& f# U
A:en papillote.  法语自己理解4 ^- A6 w2 }# C: B* Z
17。Wing or Club is considered a7 C9 A! D; o* e
翼和CLUB 被看做是一种...- y  x$ k4 F% W
A:Bone- In Cut     带骨切/ F% J( t9 K- D# j# V
18。New York is considered a   纽约牛扒被看做是一种3 s1 g4 v% R9 O# o$ N# d5 O
A:Boneless Cut     无骨切, X+ U& }8 r( {# r8 c% H- A" |, B$ p
19.In general, a court bouillon for freshwater fish will contain
& B, l; g5 I! N" w) Q- {# C  z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
6 A0 j& u$ r& M. C& `/ `8 oA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 w4 p2 g+ w3 ?& y& a& i和做海水鱼同样数量的调味料和香料
3 y8 q# @7 h+ j) ?- q: {20.Anise is very similar in flavor and appearance to* f+ M- F6 p- M
八角和下面的那种原料有相同的味道
. `' m+ l, |4 x4 [+ bA:fennel  茴香
" ^* H4 A8 q+ N3 I21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- W# ]+ ?5 @+ w( b3 u
下面那种原料更像大葱且有平面的叶子- R; S9 E: ^1 S/ U1 D
A LEEKS  似蒜葱 (这边人叫京葱)4 v3 L- W1 d* H
22.Which of the following cutting shapes refers to a small dice$ n, `% M5 `; ?; d6 O1 S
下面那种刀切形状指的是很小的粒(末)
" A% U2 F; e8 }  k( hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 ]6 e. y0 z1 e. r& B, Z23.Oil is added to the water for boiling pasta in order to
$ x+ B- _( O/ ?5 O$ v. F向煮沸的pasta (意大利空心粉 )中加油是为了
. \. h0 S5 x, s  S) G+ Z. nA:prevent the pasta from sticking and to minimize foaming action.4 |2 L! s: m/ ]5 {/ p( V
防止面条黏合并降低发泡。
4 T$ m/ K3 ^; {& _. J* `24.Which pasta dish features pine nuts and basil?, [4 E8 c  P0 j  k7 N
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 K; ]! Z$ P0 h3 dA:Pesto.一种绿色的意大利面酱 9 e# d- D2 B/ ]8 W( n" ]9 n+ @9 W7 h
http://www.tianya.cn/techforum/content/96/563836.shtml
7 z* }+ K& g5 {2 ?* W; W1 ?3 Y5 t
9 P' E& ^; N( G5 G0 o25.Which of the following is a spring vegetable similar to spinach?
2 e/ [  q6 t- [下列哪项是一个春天的蔬菜类似于菠菜?& f7 O$ U& K8 z. t
A:Sorrel. 酢浆草。% B) ^0 L) G7 m' x2 H! O9 c
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:: f6 L5 H3 ?/ u
哪位厨师最早带来高水准浮夸的美食
* b6 _5 C- q$ ^2 `3 |. Y  w* H2 JAAntonin Carême 人名 安东尼·卡罗美1 \& h, k8 K/ P+ ^
# z. f. |" W: |0 R. q1 H2 X: A. g; D
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" T) g; a+ {6 r8 p* |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" S  J; k0 N& R( K' _. N. A- l) k# b
A:Cast-iron stoves         壁炉
* U0 J5 e, I8 {7 G" ~# chttp://www.usstove.com/products.php?id=6
7 ~$ j) d, u5 t- R$ X8 a
1 S( g* {1 l( U4 T$ T% y28.The French term used to describe the roundsman, or swing cook, is:( P: N3 h" ?: y* f" g) S1 z
法国术语,用来描述roundsman,或摇摆厨师是:# Q! o3 S( i6 g* w0 _" ~
A:Tournant   图尔南
& t3 K: a4 A4 [$ N; `+ A# E: N$ E+ L
29.Another term for the wine steward is:
( `, |4 v, ^* x2 N& s; F3 P葡萄酒侍酒师的另一个术语是:) n3 b* w; ]8 a( c1 o! ]
A: Sommelier 侍酒师
# p; `! h& u" T
6 m5 Q3 H" N/ O% V30.Molds, yeasts and fungi are examples of a:
$ w+ J/ a( p* E. l" O霉菌,酵母菌和真菌是一个神马例子7 w: {8 y' w( m/ o+ E  T6 a
A:Biological hazard 生物危害
" X! r7 X) T# W0 P) Z
7 m' T+ W/ x9 W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( R" v: z  ]( [5 x* d# ^根据加拿大食品检验局,食品的危险温度区在多少之间:. y2 T7 h4 l* g& s2 O2 s- g" E, [
A:40° and 140°F (4–60°C)     4-60度' |2 w- I2 n1 f( t* |. R
8 [: T, S' P/ {- x
32.All bacteria need the following for survival:$ K; Q8 ~1 N0 V( j9 D; O; N6 h2 W
所有细菌生存需要以下哪些内容:
% A! i. S9 L* ~8 n2 VA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 ?0 _  o. [2 \

- X% x4 a9 c1 k$ T33.Which of the following correctly represent critical control points in a HACCP system?
2 u6 x/ t: q+ w  u! G7 `8 c" ?以下哪项正确表示了HACCP体系的关键控制点?
) `: t1 q% D# \# T& _' tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & H! W1 x" u! N6 `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 J( J# H9 Z( s( O& Z  P4 `* x9 o. b5 J0 E
34.Which of the following is not an example of a carbohydrate?
( |' p% P1 @' s) i下列哪一个不是碳水化合物的例子?. a- r" B( c2 q1 X0 D1 ]
A:Essential nutrients 必需的营养物质" P2 O& P5 X6 i- y' m

! s3 x, F; ]3 u  U  [35.The process by which a liquid fat is made solid is called:; E) q) y  ]3 q3 `& c! J1 w# D
液体脂肪做成固体这个过程叫什么. {& h3 J7 I8 S* ]# V
A:Hydrogenation  氢化# [# Z; [/ B3 Q$ Z  Y& S; d! I

$ s' R! U5 K6 Y0 F5 ]9 Q1 i$ ~" p6 m36.Which of the following is not an example of a fat substitute?3 d  H6 ?5 h& M" L+ k  g1 a( p
下列哪项不是脂肪替代品的一个例子% [2 F) F3 H: g- Y9 u, Z2 V
A:Acesulfame K  安赛蜜K表. q: _9 J) \* T/ b0 {% b# m

- Q! C- X; Q: V5 y37.Health Canada requires that a product labelled "fat free" contain:
  ^! P! D6 ]2 k; g6 j% D' T+ k% p加拿大卫生部要求的产品标有“不含脂肪“包括:
; @7 g) E9 V& ^, ?# E; lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" b3 ^6 Q, t& @' K
8 @$ }! W5 @" _9 s$ `- ?0 ]; ], \38.Which of the following is not a problem associated with converting recipes?! F2 m( H+ Z6 B/ Q* V
下列哪项是不相关联的转换配方问题?+ w$ L7 H  \- e9 O. d
A:Unit cost 单位成本. @. w  Y& w" \5 C% T( z2 l7 q9 V
1 L" h& n% y  N' L) Q+ F
39.The condition or cost of an item as it is purchased from the supplier is called:' f) s$ C6 R7 H, J" r+ o5 D
从供应商采购的物品的品质或成本叫什么
- [4 c+ M$ r+ n5 }4 U/ ^; O8 sA:As-purchased cost 购买的费用
4 a* g6 u$ V5 l: h! R8 P7 g0 I. y- C. D! |) L
40.The amount of stock necessary to cover operating needs between deliveries is known as:" {2 A3 ~- i1 v1 H8 ?7 I
在新货到来之前用于日常所求的必要库存量叫什么5 [7 ~- s  c0 ]
A:Parstock 基本日常最低库存, r# o* O9 Y9 R; W7 \+ |  A' h9 E

7 \% s, [' V1 K4 L1 [: f1 s8 e41.Which of the following abbreviations is used to describe the proper rotation of stock?( t8 Q6 |7 g* j( q( k/ }
下面那个缩写是用来表明正常库存流程?
! d" G+ g- s3 R2 d, M: a  CA:FIFO=FIRST IN FIRST OUT 先进先出* l8 @+ P1 `6 T4 m' `/ o) _6 c
+ y4 g5 {. r& w7 o5 l  w4 ]& y
42.Which of the following knives is used to turn vegetables?
, f, Z5 g6 l6 z, `5 ]/ {下面的那把刀是用来打开蔬菜吗?
% }' Q% v& u; Z. S9 }% WA:Bird's beak knife   鸟嘴刀
* j: W# G7 M# yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% J5 b2 L" _, T7 f1 Z

/ O! u4 E/ |7 b* \* d" Y43.What is an instant-read thermometer best used for?
' d6 h% k' L1 f- Z  ^$ ~+ o即时读温度计最好用于那方面?; k$ O- e* P, S. Q- e$ ^: m
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ P  p2 I1 y( z* L1 s
  G5 o; }* p% y; I
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- ?* r$ ~7 \5 y2 N" K0 c" \4 {
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ c, I" ?" L: x6 i. y) ]6 iA:Cast iron 铸铁. K* V# q, |: u$ ~8 q* x
& r; S! p4 a7 d5 z
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# R* n# Y$ ?  X9 k3 A$ L% l
哪件装备下面有一个可移动的碗和一个S形叶片?# _4 P$ J' e* w2 k% B2 {
A:Food processor 食品加工机: T( u5 b1 W$ }! Z) M
http://www.google.com.hk/search? ... iw=1263&bih=572: F. N# ^9 w+ R7 `
7 l( z6 L! j# E. x! [( y
46.Which of the following is not a rule for knife safety?
  @; Z% `- B$ x/ T( d- c下列哪项不是用刀的安全规则?6 [8 Y7 }  V  g! `! p4 ~, t0 O' t8 N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( o  j1 [7 \/ }. ?5 G! t% Y

  w0 L2 A' E5 ^( U' B$ `) Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 G- h* z9 Q' y. N  Z1 G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ i1 s8 J' F/ p  u- [4 j; u: r+ B
A:RondellES
1 `3 l) M, _2 W  G. [; |6 Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 O+ g, M. i" D9 d. r- I% N
9 {; F, L* Q1 a& c& M4 m
48.Which of the following is a diced cut used to garnish soups?' D2 a/ O0 F6 V
下列哪项是切成小方块用于汤的装饰?2 i8 z- g/ G# Z. }" V0 s; C
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 k4 y& i9 J( t1 H5 o% R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 l# ]6 m) }2 F6 b. c, q- d) {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!!——" b4 j8 t) V+ C+ Z
A:Gaufrette
! B+ d+ ], h8 @9 D2 v% o' Y5 o& mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) S6 N6 Q1 o- e- b! Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" {/ c( U1 L5 y6 w. g/ \$ i9 m, @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' q  L" i2 m/ B" f# b6 e

9 m, v6 F1 |% X! ~/ L" Q" G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 ~. \4 m3 u0 o. n, y: U* G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)5 N2 t2 X$ o6 N1 f7 P
A:Cilantro 胡荽叶 香菜
- b: j* c6 z1 u/ ^, Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% E4 Z- e  d) t/ d9 _; _" \- {
7 {. @2 x% }0 t, T5 G& Q3 H  ^60.Allspice is made from:! [, z8 u, `+ n% x9 }0 [
多香果,  多香果香料是什么% Q, w) _9 O" S( m$ {# g  t& L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 c  g# z7 }& ^# ?
A:A dried berry 干浆果+ u/ d, v* N/ \+ t5 v  n

4 c# {; |$ {8 j2 \/ A$ c0 T61.Which of the following are used to make a sachet d'épices?
$ G3 Q0 A9 P8 L/ q2 F4 F下列哪些是用来做香包德épices?
+ C+ ]/ G0 T0 f/ ihttp://www.sachetcatering.com/
5 g; U# H! o3 RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* G$ _2 c4 A( v, a8 n+ K
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62.Which of the following condiments are not soy based?, o4 L" `& h  c0 U" F
下列哪项不是酱油调味品的?
6 E4 G) \. Q; x6 `' hA:Wasabi 日本辣根
6 n7 a* R. i, ?6 e
7 y5 z% B& Q/ i$ w  W9 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 \' f! W8 G0 q9 w& z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:
# R" p* h5 y# A7 m# j- v5 R0 Z& t! UA:Pasteurization  巴氏杀菌6 O6 l) i$ t6 o" x% U' y7 e- r9 V
! ~* P2 b( c. I6 Z# @* h
64.Which of the following steps is not the correct procedure for whipping egg whites?7 w' k  `  z' K# s" w8 u4 K2 s0 H
下列哪个步骤是不是正确的蛋清搅打程序?  @9 g; M- f4 S
A:Allow to rest before use. 允许休息后方可使用。7 J, r7 v: y& ?  K' w
" z  k" X9 u) }$ U
65.The weight of a large egg is between:一个大鸡蛋重量介于:4 c( d8 m) m' i7 h% x' V6 ?
A:56g and 63g 56克和63克
3 r5 ^" g5 g, V6 s' d2 Y$ f1 Q
66.Evaporated milk is a concentrated milk that is produced by removing
1 e& ~2 D* r7 Q* k炼乳是一种浓缩牛奶 是去除什么做的1 {, ^( o6 R: u. V1 Q# N
A:60% of the water 60%的水" [# @6 o. j' @$ h5 b8 c7 W

& I) q1 b$ V: E' Y7 M/ ^, i67.A method of cooking that transfers heat through a liquid or gas is:
5 [! N/ i5 d& a6 [# j. D0 {一种烹饪方法,通过转移液体或气体是:1 k4 X# P( a" R
A:Convection 对流+ d! q7 H; k. K( {, T9 R

  D6 Z' `7 G( Z% g. U$ N68.The cooking of starches is known as  烹调的淀粉被称为4 A# m1 [/ b8 p/ R! |
A:Gelatinization 糊化4 B) {7 K, m2 q/ R

7 [  D, X. p* w/ R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* u" t0 v6 C$ s1 N$ l' N
A:Braising 烤0 D1 `1 h. c6 A; z5 z6 ?" n+ c$ c/ H2 K
1 D7 ~# D! Q9 ?3 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:% u4 E1 `% t! ?; X5 Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! y+ f( p# @: ~; K1 |
. A. u2 ~/ I: P* ?
71.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' T, ^$ }+ ?3 H" v0 ]1 h
A:Fumet 原汁; x1 I! z! T$ D5 `9 ^7 @* k

5 u* J4 n' o# b; `5 g72.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& D; \( {5 w+ w1 K8 o# G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ J( ^9 T  B% i0 @6 B& |, L8 _  G4 D" o" U, g
73.Which of the following is a principle not used in stock making?
# _6 T4 }! O( g9 s* {! s' U下列哪一项不是用于制造高汤(低汤)的原则?9 }2 {( t. n" I# N  k
A:Start the stock in hot water.开始在热水中操作
8 Q. _% y1 _' P# P; i/ i# V$ e
: \% s& T. L, G+ [& [! w74.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6 v6 U, Z/ v, T
A:Remouillage 法语熬汤5 @0 w- m9 q8 a$ J+ ]
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