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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。$ a* A( r7 u5 r* x; D! I. I
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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。
  _* s6 R/ v* \- `1 y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
- W0 P6 q- E" I8 R' F6 k8 y1.Which of the following methods should be used to determine doneness in a New York steak?7 M: S8 y6 F, Q0 ]6 o) ?' r
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)- Y- Z1 r5 w" l+ L, P) w9 [
A: pressure touch. 压力触摸- Z) a& z( u, a' I3 K, E2 H+ a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" Z3 C, [& y; `1 F8 j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
4 \- m* ~8 C% q1 NA: acid  食用酸9 \5 t# b" {1 @0 q# _
3.Vegetables are major sources of which of the following nutrients?- r/ q. X: i/ p( S5 n8 P: C' C; z
蔬菜中包含的主要营养有哪些3 @; G( z  d2 u& C% a8 o* c1 ^
A:vitamins and minerals. 维生素和矿物质。0 u8 n  O& C5 l( S- \
4.Cauliflower is commonly served with
5 Y+ V/ ]2 e. i- I( ]花椰菜(菜花)最常见和那种酱汁搭配
+ ?+ b7 g2 V) O+ yA:Mornay sauce. 奶油蛋黄沙司5 W9 k; \8 m7 D2 E9 X) d8 z
5.Which combinations of products are found in pie dough?
( H, K9 |7 N0 F& f; d下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)1 S- L  p9 V: T  r2 z
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ c: l# Q3 d0 a8 ~7 `5 G+ c
6The French term for mussels is 法国语青口(海红)叫什么  X7 }! R" @. n
A:moules.法语青口,海红
7 d. b; f6 R, l/ p7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# u5 @( X# k1 i+ N: AA:faintly fishy. 稍微有点似鱼味
! g$ t/ w  n8 I. K& T+ B5 C4 Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" B6 Y  }6 H: K! Q- ^) I2 y  ?A:2 days. 2天
7 T3 t$ T2 `7 ^2 ^( u( e/ _/ k9.What are the principle ingredients in ratatouille?
  Q& `( e: {+ M1 v炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% G5 \- r, A. Z8 R* D0 P( @# L
A:Zucchini, eggplant, green peppers, onions and tomatoes, B% @, U" K( ]
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 w! D: Q( B% @, Y9 g
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- s9 V5 D; n% C$ GA:cook food in quantities that will be used up within 20 to 30 minutes.
6 E4 {. F4 V( d3 i大批量烹煮食物要在20到30分钟内6 D& g1 C2 y; S* K' Z
11.What person has the authority to issue a Health Permit?
: y, p% t6 x" y0 |6 r谁有资格颁发健康证(卫生证)。/ [9 Y) l5 |6 A: J* X: ]2 e
A:Medical Health Officer.
, x/ Z. h  O7 h4 W9 r7 E% Q医疗卫生官员。1 V' `3 _% m5 p
12.For what period of time is the health permit valid?5 \( _. h+ z- z! d% N* ~
健康证的有效时间是多久?
! G4 [( j/ `$ e& O, DA:12 months.12个月
: P7 X& A% G0 x) a& y, E# \/ T% s13.In the area where food and drink is prepared, the ventilation system must be able to change the air% p* l& _+ y0 v6 U" ]2 T$ a
在食物和饮料准备区,通风系统换气的标准时什么7 E; L( o( d+ N: w
A:08 times each hour. 每小时8次' M) }+ R5 S; O0 ~
14。The minimum temperature for manual dishwashing in the wash sink is
; j5 ]# Q  K- c0 f& V  N3 {) |3 i手工洗碗,洗碗池的水温最低多少度?
. m6 x! b% b0 X6 N; c, n) zA:110 degrees F (43 degrees C). 43度
. \: ^, S: Q( d0 j' j15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& u; v  N, O+ B: M. j用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ R0 ^$ {* a7 D6 WA:180 degrees F (82 degrees C).  82度& e& z' S) U( d. ?
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
, m4 ~# S; v+ [9 }5 F: y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* L7 D* t: U) p  X6 z  cA:en papillote.  法语自己理解
+ U. e+ I4 j# R8 ]( O3 B+ S+ d% ~- M17。Wing or Club is considered a
9 I9 d& V& W/ p4 }* _& l; n翼和CLUB 被看做是一种...
0 M+ ~" i- A, U. C+ ^9 W; U5 }A:Bone- In Cut     带骨切/ i" c+ w; d/ `  p8 g; |/ a! U1 `4 E
18。New York is considered a   纽约牛扒被看做是一种  W3 ?2 g3 D. f* a' }1 e1 y, ]
A:Boneless Cut     无骨切+ X( n+ X3 G; G$ O
19.In general, a court bouillon for freshwater fish will contain
  ]% I. j+ t0 n5 j7 s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5 r/ `. b. [7 B$ j
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* G  z' n7 |3 {$ o和做海水鱼同样数量的调味料和香料
+ H/ k7 @3 }( n' X! N7 I$ c20.Anise is very similar in flavor and appearance to
4 C# p/ O6 m1 B/ V( b3 p9 L: E八角和下面的那种原料有相同的味道
& W9 Z3 L/ T6 |4 X9 VA:fennel  茴香. i. E5 g2 q4 _  G7 y# Z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ Y" V& _$ f4 k) Z' A下面那种原料更像大葱且有平面的叶子
2 T9 ?8 o' X  `1 m) p# g) A7 d7 f( kA LEEKS  似蒜葱 (这边人叫京葱)1 |2 l( A, N' ?7 L7 e4 p
22.Which of the following cutting shapes refers to a small dice; p  {$ Z8 k8 [: O2 s- q
下面那种刀切形状指的是很小的粒(末)
/ ?5 k% X- o0 H& d8 c7 |A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. c: j9 A5 R6 J+ F8 I23.Oil is added to the water for boiling pasta in order to
2 P, `) ^1 ~( v: K7 r5 |5 V向煮沸的pasta (意大利空心粉 )中加油是为了1 @5 \8 E  S3 f3 Y: E2 d0 i1 c
A:prevent the pasta from sticking and to minimize foaming action.
& F4 H  T1 R% K  N% ^( W3 {7 O: k+ E防止面条黏合并降低发泡。
' M, r2 B3 O( F% q& M; |24.Which pasta dish features pine nuts and basil?' n6 [2 q0 }7 Y: w1 x. O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 q& `, Q: e0 R- q9 {. @( jA:Pesto.一种绿色的意大利面酱
5 Z6 I1 h/ o0 p" yhttp://www.tianya.cn/techforum/content/96/563836.shtml
9 ]! _& ?. N" i$ Z3 Q) [1 D+ \7 _! y( s5 E( T& ?
25.Which of the following is a spring vegetable similar to spinach?3 ~4 P1 S8 O; ?& z0 T: r2 C6 E
下列哪项是一个春天的蔬菜类似于菠菜?& }2 `8 }& k+ Q/ i1 k( j
A:Sorrel. 酢浆草。+ f# _* x' ?) y6 G: `/ Z# \
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:7 ^$ q/ d1 @  x8 c( y& P3 Q
哪位厨师最早带来高水准浮夸的美食' a6 L1 w, @5 m! B7 P$ G
AAntonin Carême 人名 安东尼·卡罗美
# b( J0 H1 |% h" C3 P" |+ {: B
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, }; q! d8 z0 t; 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 。& F9 o0 p& B4 j3 s3 H
A:Cast-iron stoves         壁炉* y7 I2 Z3 C& p9 f) g1 G
http://www.usstove.com/products.php?id=6
) I- H3 z8 K/ p! l2 f( H3 S* R5 f  F, w7 e1 B0 p2 {
28.The French term used to describe the roundsman, or swing cook, is:4 v5 Z1 f6 `5 K$ Q
法国术语,用来描述roundsman,或摇摆厨师是:
! [' _+ y0 S* C' C2 t& a  }# P2 G3 bA:Tournant   图尔南8 r# Y- c/ i; s) U. B+ T

& E8 `, u8 `, `$ v5 ?; W29.Another term for the wine steward is:
9 ]+ V0 ^$ l! B" h4 `& N葡萄酒侍酒师的另一个术语是:1 T1 }% n4 m/ C
A: Sommelier 侍酒师
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; _- P' H; F2 L30.Molds, yeasts and fungi are examples of a:
% o. o& l0 Z, Y霉菌,酵母菌和真菌是一个神马例子
& ^* g; ?' K- A& w9 O) N( Z9 H, bA:Biological hazard 生物危害( H+ n+ v) O, u$ D0 [  t; D$ h
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! E) |1 M" W# B1 n根据加拿大食品检验局,食品的危险温度区在多少之间:
1 P7 H" Z0 f1 mA:40° and 140°F (4–60°C)     4-60度
5 [" J% |1 R( i& ^8 y: D' s
$ }  l# q  A  t1 s" h32.All bacteria need the following for survival:
4 t' T. x% P  D  X/ d- Z所有细菌生存需要以下哪些内容:
: _2 T( ]9 W$ i0 ~; E1 oA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! S' |& D9 z& T3 y) x' V

1 D; V9 W% j4 n1 m- _* k33.Which of the following correctly represent critical control points in a HACCP system?
; D* d5 g6 r) f( Z. u8 J以下哪项正确表示了HACCP体系的关键控制点?
& m! U: Q" r$ d' J2 ]" W- F8 tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 t  W* d/ D+ m4 a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; E; E0 C: B% r4 g/ A# `
6 a1 E/ h# A" S, T1 {. h( o9 d
34.Which of the following is not an example of a carbohydrate?' u6 v7 P$ f  i
下列哪一个不是碳水化合物的例子?
8 K6 x. J3 i7 V$ `# qA:Essential nutrients 必需的营养物质
0 F, V1 I  e7 v  i1 c" L3 l- U3 I
35.The process by which a liquid fat is made solid is called:
) @! T; v. L& w; |% Z液体脂肪做成固体这个过程叫什么
6 c9 m+ V$ Q5 Y9 MA:Hydrogenation  氢化% l  y5 E4 S5 B1 |
" T4 ~/ V0 `( ^. u
36.Which of the following is not an example of a fat substitute?  g3 e0 r" X5 P6 _; ]* @. k) J
下列哪项不是脂肪替代品的一个例子! S: Y. [& o' _5 L5 f' p  q
A:Acesulfame K  安赛蜜K表
/ N) u5 c7 B! d! b5 ~, N' \/ ~, q! j8 u- _8 [3 F8 g; c
37.Health Canada requires that a product labelled "fat free" contain:% s0 C+ w. `. [$ q
加拿大卫生部要求的产品标有“不含脂肪“包括:. a/ B: h1 R0 U1 u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 q4 O: B# {( Y5 v' i( w5 o" u' E! r9 v9 r1 S
38.Which of the following is not a problem associated with converting recipes?4 b  c& f0 r. Q0 n; O
下列哪项是不相关联的转换配方问题?+ N5 q% ]. D# u/ b8 J. U- m% i* V# V
A:Unit cost 单位成本' k: @' X- E' G) z

6 z, [5 m9 O* d# p; B2 c1 F8 D: h39.The condition or cost of an item as it is purchased from the supplier is called:. M0 ]$ F# v* ^0 q0 u
从供应商采购的物品的品质或成本叫什么5 {4 Z$ p7 J# S7 i
A:As-purchased cost 购买的费用
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/ k( t2 ]( X8 b+ d40.The amount of stock necessary to cover operating needs between deliveries is known as:
- m% H6 l$ O$ @% f在新货到来之前用于日常所求的必要库存量叫什么, n1 X7 n, ~; ^  M
A:Parstock 基本日常最低库存
/ |2 K3 [" J9 H( a) e! ~; v" Y: O- e) _/ r+ ?
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 w* E  ]# R4 R9 @# u9 H( Q6 b* c
下面那个缩写是用来表明正常库存流程?
, k( R% @- R; U, `A:FIFO=FIRST IN FIRST OUT 先进先出# q/ w4 d3 m6 M6 K# c2 `" B

/ N# L6 w% |2 \) A42.Which of the following knives is used to turn vegetables?
. H+ z+ d+ |0 B5 t( \8 A: O  K下面的那把刀是用来打开蔬菜吗?: J: z; J% x: d
A:Bird's beak knife   鸟嘴刀
/ Y$ V  n" L$ a: g  {. Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 B* C( g6 H3 V" t$ u

" T; l7 n/ x+ ^43.What is an instant-read thermometer best used for?
  }$ `. k; R/ p. Y即时读温度计最好用于那方面?
/ G# H) @% k$ L& W  q" E5 PA:Checking the internal temperature of a roast 检查被考物品的内部温度
, ]+ F+ y7 ^- `. E2 }7 ^. V6 g7 ]4 ]1 W. l4 @+ X9 }. ?) q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; ^& W5 i0 S" W2 b/ b6 H6 Y下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 i6 A; J$ x* q9 P' jA:Cast iron 铸铁" h+ c7 s+ z) n* V" S

4 k9 V! x% W, _9 h& ^2 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  _% A. Z4 J' l4 j. s6 L
哪件装备下面有一个可移动的碗和一个S形叶片?
! k9 F8 V/ U  i% hA:Food processor 食品加工机
% P% [# s% l/ \6 @  fhttp://www.google.com.hk/search? ... iw=1263&bih=572
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! p6 S" y; a) x- c" [46.Which of the following is not a rule for knife safety?
2 w$ L( S! l( Z8 _$ A3 h/ C+ h下列哪项不是用刀的安全规则?
% I0 q3 H" ^9 P3 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# s+ }( i/ ]4 A+ U2 q2 \  \. m

3 i( l* F; K- Q4 G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* L; S0 B0 S0 ~' U
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 z% b' ]5 l4 D# T5 wA:RondellES
9 R% A9 S6 ~! q% T0 l' h& \; P* rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ y: q- P* c/ Y4 ~% ]

, }# y* i- j3 C/ H- ?$ v48.Which of the following is a diced cut used to garnish soups?% o- ]" c7 e! I; Y0 c! R1 [- L5 h
下列哪项是切成小方块用于汤的装饰?" ~  q: E  P$ J5 ^
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" \0 G# U1 m( C# @' Y& k4 Q  ~* Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 }$ K, }+ _! s6 _
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!!——$ T& S1 O2 \. H. ]) d2 S; s% F- b
A:Gaufrette
0 A) h& H  I# ]3 z5 ~/ H* Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 w5 c+ y2 i9 s2 h8 Z( e% Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 H+ A8 k! B# }9 aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" ^) W1 B" G- A+ I- H# }" [

3 v3 [4 h& K2 ~5 [, W# i4 Q9 A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 }* u- j- K9 [1 q  y  V
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 Y, e/ C
A:Cilantro 胡荽叶 香菜
0 w1 E. L' H5 \! ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:, J5 G' Q7 s5 k" _8 X- I3 |! j8 F
多香果,  多香果香料是什么
& ?0 }- A$ u" _+ j8 u. f2 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; {8 K& p. g8 P5 T) T" y
A:A dried berry 干浆果. v5 S- z* C' j, ^$ @
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61.Which of the following are used to make a sachet d'épices?
$ N  Q% C. \$ Y( [+ ~下列哪些是用来做香包德épices?
% |& v6 l- W  D5 F/ Qhttp://www.sachetcatering.com/( I$ K: d: p0 @' E: }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?  _4 R# G& [3 p
下列哪项不是酱油调味品的?3 L* ^$ Q* {2 d' k
A:Wasabi 日本辣根8 n- |' u& u7 d/ ]% p
5 X8 D/ K% C$ Q2 q& u+ Q7 p4 a
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ z+ {4 M* f3 {7 ~) E" |9 ~  U- k* m' 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:
/ w" A$ z1 G+ }+ P, PA:Pasteurization  巴氏杀菌5 K* U) `) w9 ~
* _0 I- c  P- {  ~
64.Which of the following steps is not the correct procedure for whipping egg whites?
4 P9 B( u& o" q1 y+ O下列哪个步骤是不是正确的蛋清搅打程序?$ R  Z3 p6 o7 G) @' I1 s, u  h3 @
A:Allow to rest before use. 允许休息后方可使用。; R! F1 C2 r* B; V* l, h

+ v/ R* D6 l: ^! {* l% @6 y65.The weight of a large egg is between:一个大鸡蛋重量介于:
& [$ N6 x0 O( G" o2 OA:56g and 63g 56克和63克
# v+ n( Y! F* w3 \; P; U9 r
' x  C% K' M% E( y66.Evaporated milk is a concentrated milk that is produced by removing
* `7 m/ v$ [, h8 }! x炼乳是一种浓缩牛奶 是去除什么做的
2 X9 q, a+ w& o( U4 ]& ^* @$ ?A:60% of the water 60%的水1 @) p& s) X7 Z- F) M* |
( E2 ]4 j& E, T# _( K* R
67.A method of cooking that transfers heat through a liquid or gas is:
" u7 L& c0 ^* z, Z一种烹饪方法,通过转移液体或气体是:; e9 s& w5 F, N9 u9 t
A:Convection 对流
" B- k6 Y$ q+ w- x/ i
1 [# |9 l, Z8 n4 J4 z* n68.The cooking of starches is known as  烹调的淀粉被称为
9 k9 n* N* Z1 C7 k1 L/ @1 Y. TA:Gelatinization 糊化. L8 [' [* c. J
- ^% h- U- q1 F
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! V8 y# ~8 C, @! jA:Braising 烤* d" E" U; ?/ p/ N8 P, G5 q8 I
% u4 g& u  i7 L0 Y& S
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:; t- }  Y* a+ D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理9 A! n+ R; S, B' r. e& U

7 |. b( o9 i% ~; x1 O71.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6 i0 ~) B+ D! l) R7 |* @! A# K
A:Fumet 原汁8 y1 f0 D- l$ C1 k- J- U$ l
3 D. z* M& _% O$ i
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9 s( ]4 T+ r  Q% \2 ^; F1 y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 M% ]8 K  _5 n( F) h* N$ M4 v1 S% Q, J$ h) f9 u
73.Which of the following is a principle not used in stock making?
: U' Z$ O$ x3 J- B! o7 }下列哪一项不是用于制造高汤(低汤)的原则?8 d, ^& b$ d3 s* H  ^  Z% F# Z
A:Start the stock in hot water.开始在热水中操作
! `4 Z, [! O  D. h$ S
- }1 S( L7 R9 {0 a. Y* J74.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
& e3 D/ d( z- B8 @% q# w! ?A:Remouillage 法语熬汤
7 }3 D3 A: a. B- ^. r8 ^' A1 qhttp://www.haibao.cn/blog/post/176242.htm
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