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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。
; f5 @! m0 O5 l
: m" e% B5 Q! d2 B# _& j1 v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。2 _: [$ Z4 |% S
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3 d4 a( c& v4 r9 c
1.Which of the following methods should be used to determine doneness in a New York steak?
3 K5 w) X  U% `: m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)* x" [: N( K" Q
A: pressure touch. 压力触摸
; |. E6 I$ b# o& ^. r! e, ?3 R2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( g6 A0 p  [5 A" S6 h
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
2 f1 b# v( W. G% _A: acid  食用酸
! F) P: L$ P2 z- e% H3.Vegetables are major sources of which of the following nutrients?
! |) G3 P' f' r( c2 ]& v蔬菜中包含的主要营养有哪些1 V" E8 t6 p& o1 N+ m  W
A:vitamins and minerals. 维生素和矿物质。
/ d: G" W# M9 l7 q4.Cauliflower is commonly served with
$ g; F4 y0 `0 M( h# F* d, f* `花椰菜(菜花)最常见和那种酱汁搭配
% A% e9 }& g4 D( O$ iA:Mornay sauce. 奶油蛋黄沙司/ ?; N$ X4 l- H, |2 p, O  P( H
5.Which combinations of products are found in pie dough?
% O* W; W% M. o8 o% Q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; m9 `( Y) b3 u+ B9 ?A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 u: h0 X# M- U8 o7 U3 E
6The French term for mussels is 法国语青口(海红)叫什么
9 K" H' M1 }6 y5 u$ \- c( pA:moules.法语青口,海红
; v" @5 b0 Y: B. H) H% L; Q1 ?7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 c! e  B: U: @# eA:faintly fishy. 稍微有点似鱼味
# X; z1 C+ N0 q& y5 e% o: d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 Z* n% g) n. _
A:2 days. 2天
  A  \1 i( o3 D1 T7 @" N9.What are the principle ingredients in ratatouille?
8 @6 O: M- ~3 j0 K3 O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 v* C5 T( N0 ?' b+ ^
A:Zucchini, eggplant, green peppers, onions and tomatoes# g" }1 {. j( @% X- R5 }8 W" P3 [- H+ r
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
- P( O  S2 r/ V# y6 s6 h" I) q, U/ Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; Z' A' r1 q) H0 h2 kA:cook food in quantities that will be used up within 20 to 30 minutes.
# i+ b- s+ e/ j/ H: \6 \* R- h* \大批量烹煮食物要在20到30分钟内
# O2 S: W# B2 ]3 x. |& R11.What person has the authority to issue a Health Permit?+ u: E  B6 y  Q" N
谁有资格颁发健康证(卫生证)。$ U- v: j. }) Y4 t! R4 M* _, E0 j
A:Medical Health Officer.
/ m, j& L7 T" d: s9 v% a# U医疗卫生官员。+ `1 l- Y4 \9 c- V. S: Z2 [
12.For what period of time is the health permit valid?
" p6 {6 O2 f5 q5 R) a! w健康证的有效时间是多久?
4 c5 b# f- _9 nA:12 months.12个月8 ~1 @5 X9 a# o6 Y3 Y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 g  l) a1 H% x* b& W4 }
在食物和饮料准备区,通风系统换气的标准时什么
: M/ i' V" A5 S: t- xA:08 times each hour. 每小时8次/ v# z7 @: Z  b8 ?$ v
14。The minimum temperature for manual dishwashing in the wash sink is
0 O# K0 ^: W4 j' n% w手工洗碗,洗碗池的水温最低多少度?
' j& R5 d6 L& W3 p4 T. `+ O7 UA:110 degrees F (43 degrees C). 43度1 Y1 b; d2 _# X2 r; U# N
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 C& A, \' P: V# n2 z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 f1 \( q5 m. Y2 E( u) CA:180 degrees F (82 degrees C).  82度
$ c2 U  M- m9 {# Y# C16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. O8 Z* z9 @, w4 d  g
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ K  Q/ e7 a2 ]  {, i
A:en papillote.  法语自己理解2 }8 a4 Z+ ~( G7 A0 f: u4 l8 @
17。Wing or Club is considered a
7 _- b6 p# @% M; d翼和CLUB 被看做是一种...( @, j% D- u$ d+ I
A:Bone- In Cut     带骨切
$ t  i5 p. ?3 U7 b2 _" O. b18。New York is considered a   纽约牛扒被看做是一种4 r3 i5 r5 a. M8 R
A:Boneless Cut     无骨切
! i7 U# _: B1 `3 w9 t, H1 F19.In general, a court bouillon for freshwater fish will contain  P8 W! ~- s  w; J
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 |3 [& D. i/ G) S  V0 l
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ Y7 V/ J$ o/ o) c& K. g: L6 n  t和做海水鱼同样数量的调味料和香料
/ p1 r+ O# N+ @5 r1 z; ]# n6 l7 r20.Anise is very similar in flavor and appearance to
0 T; R0 ?& i, N1 r+ U八角和下面的那种原料有相同的味道
1 o  L9 x6 ]2 K$ Y  M7 @9 P/ C8 Z5 bA:fennel  茴香2 K8 x+ [6 c* f- J: }$ Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 z& G* r2 d6 ^3 k* w' i下面那种原料更像大葱且有平面的叶子
; n4 s7 P& H( CA LEEKS  似蒜葱 (这边人叫京葱)( h. Q( _, O/ Q+ B8 Z
22.Which of the following cutting shapes refers to a small dice
! T/ l! L) U. d* c$ u下面那种刀切形状指的是很小的粒(末)
1 M+ ~' R, s- i# i: N! SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ g) E! S' i  p# j! f23.Oil is added to the water for boiling pasta in order to
% `: ~1 }8 c$ G8 E( D9 @) e6 I. G向煮沸的pasta (意大利空心粉 )中加油是为了& `* j) i9 y0 M: x9 b% j
A:prevent the pasta from sticking and to minimize foaming action.7 @: S, M. L" t, y, |' N) ]$ @
防止面条黏合并降低发泡。8 B- T% g0 v9 o1 s
24.Which pasta dish features pine nuts and basil?
$ f- ]+ Y( b3 ]$ _& n下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ q# l# S* f5 K) b4 _. r7 J* bA:Pesto.一种绿色的意大利面酱
3 w, D, J0 O% r- {http://www.tianya.cn/techforum/content/96/563836.shtml
3 {* z% G3 P' A& w. `+ J9 P2 m4 q/ d7 d7 D# g8 `, q( [
25.Which of the following is a spring vegetable similar to spinach?( k/ Q* d; i9 q1 \  U8 A
下列哪项是一个春天的蔬菜类似于菠菜?
2 O. H; X* U6 ~. ]6 |+ @) vA:Sorrel. 酢浆草。# k7 M0 ~/ Q( p7 ?8 e
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:# U' D0 k' A( O( D" j" z9 F
哪位厨师最早带来高水准浮夸的美食
& T. c6 I& ^, W& AAAntonin Carême 人名 安东尼·卡罗美
# O" z/ o( x+ Y
# u, r! h) e" [' e) q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 M6 O- w9 t+ y7 j3 h# a- A1 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 。
, W- W0 N; `# x* m  E- ?A:Cast-iron stoves         壁炉  ?+ s( o2 }! n7 @1 l- x3 y# |! l; a
http://www.usstove.com/products.php?id=6( s# `. p' i: J$ T9 {" R: o

, f( W. K' t3 M28.The French term used to describe the roundsman, or swing cook, is:/ S3 ?) E% q* w" D  J
法国术语,用来描述roundsman,或摇摆厨师是:
- l( E/ c9 r+ v4 {8 k- H* @A:Tournant   图尔南6 V0 i( `' Y! o! m, F; \% @  \5 C
) H6 _7 q: g1 L& W: V- @. w
29.Another term for the wine steward is:
3 S; x  o9 x/ D3 n! [, h葡萄酒侍酒师的另一个术语是:9 A6 N; S5 E5 j9 L: V2 U
A: Sommelier 侍酒师
) H9 n7 w& ?. y/ l) n  h' P* B$ N/ o; `( `1 }! r
30.Molds, yeasts and fungi are examples of a:1 X" m" z) ^8 E& H0 T* N4 a4 N% {* }* D
霉菌,酵母菌和真菌是一个神马例子
' d7 e, v/ @9 K. t% OA:Biological hazard 生物危害
1 r/ i6 U5 T$ U( [9 B
  [' C# J% n, S7 w- x) ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 i7 X6 c/ B1 l! C7 s根据加拿大食品检验局,食品的危险温度区在多少之间:8 b' U) u, k9 U& q) [8 V* O
A:40° and 140°F (4–60°C)     4-60度$ T, `; c; I" [
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32.All bacteria need the following for survival:
6 {; O$ |7 g; Y( E, s所有细菌生存需要以下哪些内容:
) Y; R) h1 h/ a5 e% u# tA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; U0 f2 ^( g) Z, Y7 K' l
4 T1 x4 n/ {! c, R- h& K33.Which of the following correctly represent critical control points in a HACCP system?8 u4 j0 \, Q3 f
以下哪项正确表示了HACCP体系的关键控制点?
0 u3 _/ e' I1 B: R9 dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  S# L# C- r- D9 p, ~& |食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- c1 Y8 D5 `# o% P0 Z6 T; d+ ~/ |6 {, z
34.Which of the following is not an example of a carbohydrate?
) C! I! f, n# g9 h! Z. v下列哪一个不是碳水化合物的例子?/ y6 h+ K# V' \- ?8 d1 @
A:Essential nutrients 必需的营养物质+ ~, ?1 {" V; I* J/ X1 t3 q

6 _; W9 {( c0 w0 M0 E0 d35.The process by which a liquid fat is made solid is called:+ N- y5 Y; }  k' [$ _1 F
液体脂肪做成固体这个过程叫什么
0 H+ s. t3 S4 [% zA:Hydrogenation  氢化) \1 W- b3 r) G1 P8 g

, q- J! L" n$ s  w2 V/ S36.Which of the following is not an example of a fat substitute?3 D2 s+ b6 o( F7 A
下列哪项不是脂肪替代品的一个例子
- U5 s# Q2 R. k1 }6 ]) jA:Acesulfame K  安赛蜜K表; C0 L6 N( F5 {

/ J( a  K: w2 Q; i37.Health Canada requires that a product labelled "fat free" contain:4 i8 S+ w8 S5 H; P* z: L
加拿大卫生部要求的产品标有“不含脂肪“包括:7 T3 u/ n7 u" q3 [: Q" X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 f2 H( A" G! N" ^  c% e& N- o  y& q4 d: S# X! F
38.Which of the following is not a problem associated with converting recipes?9 y7 i% \7 @# j3 u6 U! d. m0 o  K
下列哪项是不相关联的转换配方问题?
6 G( z3 A6 V/ @8 a( JA:Unit cost 单位成本
0 P) j' Z( j, I- C: Z
  t# B9 T2 L2 D' S8 M! [39.The condition or cost of an item as it is purchased from the supplier is called:
% l  M" _( a. D! X0 D从供应商采购的物品的品质或成本叫什么
: _8 ~9 A7 E7 f7 p7 q' R7 F8 XA:As-purchased cost 购买的费用3 o- F# D8 ~+ G) A6 E
6 Y5 \! r2 j) b  V+ O
40.The amount of stock necessary to cover operating needs between deliveries is known as:: u9 _) x9 ~2 n3 M- z
在新货到来之前用于日常所求的必要库存量叫什么
+ q6 Q0 Z( _2 O* O  S% y, v( {A:Parstock 基本日常最低库存+ o+ u9 I/ z; @7 ~% [8 `9 n( {

+ V3 m8 |6 R1 v/ Q8 W3 \41.Which of the following abbreviations is used to describe the proper rotation of stock?
* r* g8 Z2 `, A8 y" h  t下面那个缩写是用来表明正常库存流程?
5 \; S" Y  z. f* J9 f  l# @; KA:FIFO=FIRST IN FIRST OUT 先进先出
: d6 t$ o, J) Z, {- D+ Q( D" `! L$ {( W0 Q! Z/ f
42.Which of the following knives is used to turn vegetables?
; \& c: g5 P4 I6 P下面的那把刀是用来打开蔬菜吗?
9 a' V2 m$ o5 l3 q9 |) e/ d) [; ]  kA:Bird's beak knife   鸟嘴刀8 K% x5 P2 |! |8 |5 |- a& S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ F4 X  ^( ~  A9 u& K

$ |% \& n1 Y  h3 }- S! C43.What is an instant-read thermometer best used for?
! X2 O& W( l! V; g# b- i即时读温度计最好用于那方面?6 J1 u5 a: B( c% M) b# ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 Z% h2 p; h9 `/ h. i+ z, S9 T6 j, E6 J" g
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- G& M5 R+ d$ O" g: ~3 g下列哪些金属材料受热均匀,通常用在铁板而且非常重5 u' a" G( T$ m: G3 g- q1 \- k
A:Cast iron 铸铁
3 J% f3 R) p7 R( C$ V' e0 K& D' F. S$ P5 s2 T; O' i  Z! W- {/ E
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( @3 L* l: K' T# N5 T; v4 \6 d
哪件装备下面有一个可移动的碗和一个S形叶片?3 Y6 a0 N% v  e( @2 q, @
A:Food processor 食品加工机
  L; K1 ^" l3 V! [% \% zhttp://www.google.com.hk/search? ... iw=1263&bih=572
$ s  J6 H; }7 b& j2 w2 d: L9 E* |- }5 t% Q4 \. b: N
46.Which of the following is not a rule for knife safety?  y) g! ^5 S/ y
下列哪项不是用刀的安全规则?% o# p+ G( R+ r: v8 Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& o# L6 y# x3 e+ I
! P1 k% A, {# N; ~3 l; C- q* h9 g# r
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 g  t/ m" }; q: O% [% @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' s1 K: D) G( R# M
A:RondellES
! r4 _0 s$ Z1 Q, j" z5 v9 vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* s( ~1 i3 I1 `! l& p' T, F

+ }0 n3 g" m2 f8 K. j48.Which of the following is a diced cut used to garnish soups?( G1 [4 b6 e3 a& x* j! F
下列哪项是切成小方块用于汤的装饰?
( R/ K+ X* ~1 @! OA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ }' j. y5 _; D/ @9 K  w& H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 y/ z6 o8 T, q# `* Z
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!!——0 X9 v! |0 N5 w3 z( u  x$ {
A:Gaufrette : g' y% Q9 Z! F  ?* R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ d# V4 U8 N4 q2 tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) d/ t" W! u+ S9 ~- rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, G( w7 H# v) c9 s2 i" K$ Y

) |3 v# W  }  A4 x, @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 i' W) X0 \2 b0 w+ V. B& v4 e
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)
6 h) ~2 p, H9 z& c' DA:Cilantro 胡荽叶 香菜2 M4 j+ A5 D& X+ \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:6 V/ Z  V$ m' V! A8 E
多香果,  多香果香料是什么6 G& J0 h. {$ s2 N3 {5 C7 C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( q8 }. @0 N  x& R, w% H  m% f0 P( c
A:A dried berry 干浆果2 b' J# m+ v( ^9 m

& l9 o. p, ^" h/ {* w/ q( R61.Which of the following are used to make a sachet d'épices?5 g7 Q' q! `  M* u
下列哪些是用来做香包德épices?
7 o* w! u: L7 q) r' F1 ihttp://www.sachetcatering.com/
! z0 L: ?& y" y1 k0 c  `% AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* X# g! _* s# Z  d. f8 |3 {4 ?: p

' |0 e5 \8 k1 q( W5 P8 k' X62.Which of the following condiments are not soy based?: z7 R9 E# Z2 b
下列哪项不是酱油调味品的?
+ h* l& x! E2 [8 n& k3 IA:Wasabi 日本辣根. F  x( A0 b- o7 x3 m

5 T9 z% F/ Y3 ^1 m% I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, t8 s7 v3 U4 w$ \5 ]
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:7 P- r% F$ G: O" [+ Y' h
A:Pasteurization  巴氏杀菌
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3 q# Z; x" h/ o* w+ `6 X+ v64.Which of the following steps is not the correct procedure for whipping egg whites?
! g& {+ H5 M, n) j, f下列哪个步骤是不是正确的蛋清搅打程序?4 d. V3 Y: l# O5 a
A:Allow to rest before use. 允许休息后方可使用。. h8 A0 a0 T$ y( G% f

3 I6 M' x5 o/ p7 O& x# q65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ d! z+ ?$ u1 L( c/ P# L" qA:56g and 63g 56克和63克/ {* ~* m" Q& P/ F& E
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66.Evaporated milk is a concentrated milk that is produced by removing! J) [& Z/ c4 h: p/ U
炼乳是一种浓缩牛奶 是去除什么做的/ n1 x- ?1 B, S! o
A:60% of the water 60%的水8 K4 ?0 s5 x, x  q# s+ q) x

. A3 L, W* ^* x( k67.A method of cooking that transfers heat through a liquid or gas is:
$ `! t3 S( Q; v# E一种烹饪方法,通过转移液体或气体是:' J4 M7 K/ r' H2 C7 ]9 d8 M! f
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
* z' \) ?+ n) |& q, ~: NA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 y) x: D% z! }5 h5 O
A:Braising 烤
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* G5 ^. X) L; z70.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:0 v9 y3 y+ d- ^2 t: ~% K4 c
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理9 @# e1 E6 g6 F' s7 e
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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$ j  ?, g5 ]+ X3 F- p" \
A:Fumet 原汁6 [. L. b' W' r' y( h+ {
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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4 q( J, Q; J5 F4 @% ]2 f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* I7 c' g  c* m# q4 @: m0 W
% _, q+ J  `# v2 }$ ?
73.Which of the following is a principle not used in stock making?; O" z- i; u7 e
下列哪一项不是用于制造高汤(低汤)的原则?
" ?9 F* _0 F$ ^9 L! M7 ]9 iA:Start the stock in hot water.开始在热水中操作1 p8 f6 E6 u: B! U# ~; b1 p

6 T4 y4 G+ f+ o5 j+ y' m: I74.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
. A1 v0 ]) {) D; G+ iA:Remouillage 法语熬汤
; [9 Y' A6 [  l$ P. _http://www.haibao.cn/blog/post/176242.htm
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