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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。
, g: `# T' g" C( Z3 V
7 A5 y4 l, y. u! a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。
/ D3 ]& E5 V; E* k8 U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
# o8 @* @( e2 A4 ?' \1.Which of the following methods should be used to determine doneness in a New York steak?
4 _1 F* ]) ~, k0 }- Z/ ^4 v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)
! u! }' h& i& O0 b: c( w7 `A: pressure touch. 压力触摸
5 P# |+ }, F5 C3 Q$ N1 U2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ w7 ]" j9 f/ d+ x6 l$ E
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7 r' g* q* m. @* l' k
A: acid  食用酸
0 y! O/ J* V3 W$ B, o3.Vegetables are major sources of which of the following nutrients?
. u. R) b( M- x蔬菜中包含的主要营养有哪些
, T( x4 F9 F8 j0 ^; _/ X. [A:vitamins and minerals. 维生素和矿物质。
% }3 F2 }# A" P( G: z' S4.Cauliflower is commonly served with
6 B. X; s. k  v7 ]7 Q8 ^1 A花椰菜(菜花)最常见和那种酱汁搭配
; h9 Y/ `2 `' a# d4 `" n% @! E- n0 SA:Mornay sauce. 奶油蛋黄沙司
* Y. c% e) ~0 V% M4 Q5.Which combinations of products are found in pie dough?7 Z/ f1 S. O+ F$ 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??)
9 U2 D/ N) x- I7 lA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- ^4 |% g- F5 T( k+ E
6The French term for mussels is 法国语青口(海红)叫什么
4 Z9 E; [: U1 Y% xA:moules.法语青口,海红1 ~" J4 Q7 p, I4 ?$ I) r
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- f5 w9 B4 P6 K, q3 c# ]4 N7 lA:faintly fishy. 稍微有点似鱼味; w/ U1 j- `# r( V
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ z  Q7 H& h# [+ U* @+ k2 `
A:2 days. 2天  x7 r4 Y5 r( K+ X
9.What are the principle ingredients in ratatouille? / j/ @# f, U! a$ z, w$ A) h, O
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* p. @  @$ {  X3 eA:Zucchini, eggplant, green peppers, onions and tomatoes# V! g5 U% `2 E* Z' k8 o" y: n
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 U7 F. h: y2 s4 ?( c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 U" l. V/ l2 }! v" s: I- i
A:cook food in quantities that will be used up within 20 to 30 minutes.
; e( Y2 \' s  m' |大批量烹煮食物要在20到30分钟内
* x2 d" P- E/ H# m" U" m) J11.What person has the authority to issue a Health Permit?3 k  i. m0 p+ p2 y
谁有资格颁发健康证(卫生证)。
0 [# ~/ _- G& C7 ~A:Medical Health Officer.2 o2 l, H# f3 P6 [" L" w' {
医疗卫生官员。
+ O! T, t# L* Q8 D12.For what period of time is the health permit valid?- L. y* L: p2 K8 d8 r7 \
健康证的有效时间是多久?$ \8 A) M0 I: U/ g! S4 u6 d" b$ w
A:12 months.12个月3 P3 v( n( \1 v" M' c
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 t% r  t0 d. F2 u2 L8 L5 H( a% T  `在食物和饮料准备区,通风系统换气的标准时什么
5 \, h! K  J0 k9 c$ OA:08 times each hour. 每小时8次1 p& i9 o" e8 ^1 D( U4 F
14。The minimum temperature for manual dishwashing in the wash sink is
% b5 U7 q  V5 L4 X( f/ @手工洗碗,洗碗池的水温最低多少度?
) `- p$ P; x6 |" Z' uA:110 degrees F (43 degrees C). 43度
0 y! `8 `" H# N( }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ o% S3 K/ ~/ o2 a8 T+ k* [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. t0 I) I8 G# ^# \! y) CA:180 degrees F (82 degrees C).  82度
( q  ]( s4 S8 K5 C6 ^( v& z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ T+ }7 g( b/ ~; X! \- Y+ }8 Z. s
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% `( @- E2 F% bA:en papillote.  法语自己理解% X0 o8 u. {' ^+ E; `7 U& v
17。Wing or Club is considered a. i$ J2 Z$ J" _0 _0 @8 H
翼和CLUB 被看做是一种...+ Z/ H# Y' Z; R9 S5 t
A:Bone- In Cut     带骨切
; V6 P. z* |0 Q- }$ ~: ~& l1 w18。New York is considered a   纽约牛扒被看做是一种$ h2 H: J; z: e' _
A:Boneless Cut     无骨切
; i2 |% g/ J3 Z) p- T$ V. S19.In general, a court bouillon for freshwater fish will contain
' b% z, ~  t8 B0 p4 t* d; l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
4 t! j* P" p1 w& T' @6 w  P1 c: B1 hA:the same amount of seasonings and herbs as a bouillon for saltwater fish.% a5 f$ N: J$ _* ]1 M
和做海水鱼同样数量的调味料和香料# {' T( y0 S! ?' N7 D% I
20.Anise is very similar in flavor and appearance to
' X2 M9 ]' |7 F- W八角和下面的那种原料有相同的味道7 R- j3 s" k0 n, ?6 ?  @
A:fennel  茴香
3 P' k" u3 D6 |$ N21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 P) Q: H' p; f7 O7 d
下面那种原料更像大葱且有平面的叶子* S( ]6 J0 b3 G6 K4 c
A LEEKS  似蒜葱 (这边人叫京葱)% ?( v$ o1 S4 H. `1 v6 K
22.Which of the following cutting shapes refers to a small dice1 O& X6 V" w( i7 K, \. U; }
下面那种刀切形状指的是很小的粒(末)
5 O9 d& z- q3 |0 AA:Brunoise. 法语: 粒或者末,先切丝在切成粒。* Y7 [: a8 z7 d% q. i7 }8 V+ S
23.Oil is added to the water for boiling pasta in order to
5 R! G3 n2 y; Y4 q2 B2 A8 e向煮沸的pasta (意大利空心粉 )中加油是为了
. P6 z2 c) r3 P( kA:prevent the pasta from sticking and to minimize foaming action.- m- ~2 v, B- n5 Z
防止面条黏合并降低发泡。
6 j' U6 P4 G( A* r! l6 S/ V24.Which pasta dish features pine nuts and basil?/ p0 D4 R; |3 ?9 h9 r
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), _8 \; O4 N2 ?9 q' Y$ R3 r
A:Pesto.一种绿色的意大利面酱
/ P) m: l% W0 A* |+ j9 ohttp://www.tianya.cn/techforum/content/96/563836.shtml5 F, ?" }7 F9 g  J7 H, j+ B% h
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25.Which of the following is a spring vegetable similar to spinach?
; E# j( g- `  R7 U3 x下列哪项是一个春天的蔬菜类似于菠菜?
9 K5 z! T3 Z# d* EA:Sorrel. 酢浆草。
/ @; Q, X5 ]- p% b3 |, {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:
% o; U1 [+ d  H/ l# R哪位厨师最早带来高水准浮夸的美食
+ T. H$ R! w& x3 ~  D% i1 A8 iAAntonin Carême 人名 安东尼·卡罗美
" ]! s* V- F) T. V# a1 R% f) D7 V, a
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 ^% R3 u6 J" Y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 m0 @6 p, f6 O, ~A:Cast-iron stoves         壁炉& Y# G; h5 h* E) D; ]2 V7 F/ C
http://www.usstove.com/products.php?id=6: u- h7 {: s( `/ H% O: [
) q6 t8 O; Q1 d& e0 B1 J, {. R
28.The French term used to describe the roundsman, or swing cook, is:
; ?8 g( v& z! h2 G5 Z法国术语,用来描述roundsman,或摇摆厨师是:
6 L* G9 _! W, R* S4 j. SA:Tournant   图尔南
. F3 s3 r% q; ?7 S* E( y
' L: H) K: C* v4 [$ C29.Another term for the wine steward is:- |  n, x8 S6 W. c  v0 J
葡萄酒侍酒师的另一个术语是:
1 q/ d6 n4 w9 Y. v; h, _* c4 _A: Sommelier 侍酒师
% ?3 N4 i+ u. C* E
& X" f3 }; ^0 O* ?8 z& e, [# w30.Molds, yeasts and fungi are examples of a:
- s! P" x( j7 c1 z0 Q5 V霉菌,酵母菌和真菌是一个神马例子) L7 q1 r0 F; d: B3 F2 m) O
A:Biological hazard 生物危害; ~0 u0 `, ^1 B) _6 _, {6 ]

. ]4 l0 D* \8 W1 a9 J' E& r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* R4 f. e# ^* G# x; A# j- s根据加拿大食品检验局,食品的危险温度区在多少之间:6 n  ]! w  g# j3 z& S+ z% U- }
A:40° and 140°F (4–60°C)     4-60度% D  r0 B9 `1 F. X' I' M! E( Z
, `2 d! S5 G! J' _
32.All bacteria need the following for survival:
# `& i- G4 ?$ ]; ~所有细菌生存需要以下哪些内容:6 F6 W# K, J6 y5 w+ o
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- E! q9 G; z- q# n% y0 L6 c1 @8 ]4 R$ L
33.Which of the following correctly represent critical control points in a HACCP system?/ m$ l3 N" }. A: ?
以下哪项正确表示了HACCP体系的关键控制点?
; s9 q5 A+ o# G0 U( FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' R: N2 p- X! i, ~4 o9 C) o% j  T食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ M7 y% S, u' y( H# z
# `4 D' }2 e1 W0 X8 R7 M' l
34.Which of the following is not an example of a carbohydrate?* D, {+ S8 {& O+ ?  F
下列哪一个不是碳水化合物的例子?
6 b  b" U! o0 S/ M! p7 T6 d6 i  aA:Essential nutrients 必需的营养物质/ J0 B+ o; y" E
' V5 b* i) [8 K! K( Y
35.The process by which a liquid fat is made solid is called:
2 M) [. _2 C# O! a) R液体脂肪做成固体这个过程叫什么8 T3 p' J" a% g6 A2 l
A:Hydrogenation  氢化
7 t8 g( F, o0 U9 ?& L7 n; |, T, T; N
5 ], p2 W% \1 m2 c1 ~36.Which of the following is not an example of a fat substitute?% |$ X6 H& {$ T1 C. V$ a2 O
下列哪项不是脂肪替代品的一个例子
% c. c# {+ u' U% Z! TA:Acesulfame K  安赛蜜K表
2 A' R! N" y1 V3 u* ^9 Z$ c" e* F' J7 w' T' ^* x3 L7 j
37.Health Canada requires that a product labelled "fat free" contain:, V- ~9 n, G- Q9 f! H
加拿大卫生部要求的产品标有“不含脂肪“包括:3 A( Z5 Q5 c9 K/ L" Q. M
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 o- h& T* k5 \/ P# d2 I0 d3 `- s6 ~1 Q2 |0 L  v# j
38.Which of the following is not a problem associated with converting recipes?+ w# ^0 x% e" Z) Q' A4 H) o$ }( @
下列哪项是不相关联的转换配方问题?
8 e6 N# L0 t% V9 F: YA:Unit cost 单位成本4 _' P9 Y+ d+ E: ]" l

* j% B' @! D2 Y, V, S# V39.The condition or cost of an item as it is purchased from the supplier is called:
) G% z! Z  n% P' H. U# b从供应商采购的物品的品质或成本叫什么
" Y" B; y, b* q% P% [A:As-purchased cost 购买的费用
- _# T. g( D# A0 y( y
; c: y3 z( ]6 U2 {! `! G40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 H4 ?! I/ V: q$ J3 a9 l6 Z6 [2 h( r在新货到来之前用于日常所求的必要库存量叫什么* P9 c; b4 O: G; }2 y
A:Parstock 基本日常最低库存  m/ R. H4 v( d6 B  Y

4 B) N. S9 w" _5 ?( v, g( d41.Which of the following abbreviations is used to describe the proper rotation of stock?% Y4 k2 y: f  h# _) W' }6 i
下面那个缩写是用来表明正常库存流程?3 `# k1 `2 c& O
A:FIFO=FIRST IN FIRST OUT 先进先出
+ v2 Z& L. J/ B: ^( C
3 Q/ o& v( m% W9 B2 p9 X( s2 q42.Which of the following knives is used to turn vegetables?4 f. V) H3 k$ Y1 r5 Q
下面的那把刀是用来打开蔬菜吗?
0 ?8 B/ W# `! Q8 q3 j, rA:Bird's beak knife   鸟嘴刀$ Y2 l8 l5 d' W! k' I1 D3 `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" D! U  p" {6 ?0 B
" j& Y+ `  P& t9 L" k9 M/ v5 k* G$ ?43.What is an instant-read thermometer best used for?& O2 L2 L! o+ \, w1 ~
即时读温度计最好用于那方面?
; G+ k9 W8 ^; K9 K$ U; E( IA:Checking the internal temperature of a roast 检查被考物品的内部温度
  Z6 A! t) `; g: Q- L/ C1 w' x6 y" X5 u& A5 i& l/ \
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! H  N$ @$ R5 }/ U5 N0 L- Q0 I5 ^下列哪些金属材料受热均匀,通常用在铁板而且非常重
& y6 x, M3 `2 N: ~9 [A:Cast iron 铸铁- e. {8 W( M' v! A9 {, Q. x2 v4 K
6 P; U, j6 A- w
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 A0 C+ G: X/ T! S( l/ I8 P) C/ q
哪件装备下面有一个可移动的碗和一个S形叶片?' U: H* J! Z, _  s4 E  R
A:Food processor 食品加工机7 o9 Z/ T4 U: i$ ~# x; K
http://www.google.com.hk/search? ... iw=1263&bih=572
$ Y8 h' ?2 t& l( T; H; E' ~* A8 N+ {, W% `* E: I
46.Which of the following is not a rule for knife safety?
  c7 W, J; H) j7 {  t7 s" ?8 C下列哪项不是用刀的安全规则?
4 n& R; I8 O* h1 z' b2 D. ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. y3 Y. S' v. f

" u1 F+ x2 P6 f" T5 X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) f4 v- i6 w( ^% q6 x& }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 }( R' ~1 Z. H5 x) Q
A:RondellES
0 ]' s0 e& \1 L0 Z3 l+ W0 ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% f3 M6 U2 z1 [
$ k+ E# R! P! S, i4 j- w
48.Which of the following is a diced cut used to garnish soups?
8 t$ m: T0 Y0 x% [( w! g& k下列哪项是切成小方块用于汤的装饰?. W: O& p' D* ^# n$ R( i
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 S1 R6 Y6 z* v" O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& g; d* k# g9 y
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!!——
  v% F- o6 k+ O+ j+ kA:Gaufrette
2 E, Z! `8 E4 [: f! O6 Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 e$ P* H' C  U+ ^9 K/ zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 k  ~* y, J" b' v
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- Z/ ~! ]5 T! \6 b

* z/ X/ @9 u! \! b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: J5 w/ c& |# [; H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)$ n4 E3 a) k' n  d
A:Cilantro 胡荽叶 香菜. n2 i# O3 I7 S5 H3 I3 {2 R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( l: K; k. C9 h- ]7 A
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60.Allspice is made from:
0 g% o$ l7 r* c$ d; V( T 多香果,  多香果香料是什么
+ l! A: Q4 C7 w% F5 Z2 k' ~  R5 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
  f; H, G; J, AA:A dried berry 干浆果. c; t9 l) T* t

! F+ }% \! S/ p! {% K; D, |61.Which of the following are used to make a sachet d'épices?: w; O, ]( i# o( C0 m
下列哪些是用来做香包德épices?2 d0 W- q1 v- l
http://www.sachetcatering.com/* b. R" F; L! ]0 B; c' T! |; G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 g" d/ J9 ~# V$ y% z. o62.Which of the following condiments are not soy based?
( Z+ z( g* c7 `下列哪项不是酱油调味品的?
' f* u8 Y/ {8 o- o# u. _A:Wasabi 日本辣根
' Q7 m! U" U. B: u# A  k, H5 {& C  f* l1 w
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' V7 T+ s* P. h0 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:% I; z9 p. \6 }  V; s
A:Pasteurization  巴氏杀菌6 T9 F, a9 ]6 U! P( n- r* {3 s2 [* c

+ T5 {; X. y$ M2 i7 |9 V64.Which of the following steps is not the correct procedure for whipping egg whites?
% q( s& `; [' T: J9 b0 F/ Q/ u下列哪个步骤是不是正确的蛋清搅打程序?
3 X' ]% j0 B( p7 y3 c* `A:Allow to rest before use. 允许休息后方可使用。! e1 M. d9 ~- J2 K) e, N; q
+ T& U4 p: h4 C" I1 {: @
65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ D" K3 y: n. P# I6 k5 XA:56g and 63g 56克和63克  X3 M$ D- |8 U2 `# |

1 a: G& \6 n2 g! O* W* H. f+ h4 U; W66.Evaporated milk is a concentrated milk that is produced by removing! T, W# B" R4 s8 Z' g- A$ j' E- }- M
炼乳是一种浓缩牛奶 是去除什么做的
2 S& x7 A0 C8 p$ vA:60% of the water 60%的水
8 Z% ?7 T  X/ W1 M, L2 F8 v8 T/ F9 g0 P, `
67.A method of cooking that transfers heat through a liquid or gas is:
$ D" H- f$ [3 p& u. s7 @2 p一种烹饪方法,通过转移液体或气体是:
# z0 H- X1 ~0 U% k; nA:Convection 对流2 @/ H# x: }+ v
- u+ D! _; |+ B0 S8 @; V
68.The cooking of starches is known as  烹调的淀粉被称为1 ]5 B* |% }* p, Z
A:Gelatinization 糊化
) ~. Q3 }- D$ C% A6 S  ]* Q% x' D- }* A' i' T' [
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' c2 d% f4 y5 K# E8 T& IA:Braising 烤
7 P  q, y7 f6 W0 e# b3 @) t) h, W: @. |4 F2 w
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:! J* y' m  `' u& i/ ~
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 H' a0 t' m4 j7 v
/ P/ M' a" h1 C  |
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2 ]* O% T# L9 P2 d
A:Fumet 原汁
; C; Q- v  y8 V% d/ ]! n
; b8 [  z$ t- i4 ~& r72.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
' \# R. M' }! b% h7 vA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" R0 q, o2 H9 _& a; T
% }# x  f* x8 l/ ^  O0 K' ^73.Which of the following is a principle not used in stock making?. F$ Q! {! |7 G1 X8 u: ~
下列哪一项不是用于制造高汤(低汤)的原则?2 X! U) m  B1 P9 Z  B
A:Start the stock in hot water.开始在热水中操作/ M7 f; R+ P4 C5 H( {3 A1 B
* S  Z- O3 V( J" a' C. D4 |% y
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
: R. k& z) S  v% FA:Remouillage 法语熬汤
4 C2 ~2 h5 O5 ?' y9 S5 Bhttp://www.haibao.cn/blog/post/176242.htm
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