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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。
: e( g9 e4 \( k6 k& k7 V. H; v- q& S- `9 j' `
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。. E1 H& _8 L7 [1 t- f
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
理袁律师事务所
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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
6 ]8 K- [1 Y5 ~" m0 p1.Which of the following methods should be used to determine doneness in a New York steak?
% b' s/ @  p6 k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)* p* q( w. x! \3 x( q; i
A: pressure touch. 压力触摸
0 u4 q; h7 C" q# X( Z; X, q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 ]3 x! ~" J9 I& k+ C
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
+ F# n3 }7 e' |0 e  D! kA: acid  食用酸
7 V# Z  \+ b. E8 _3.Vegetables are major sources of which of the following nutrients?
; s+ G7 q* R; x- C蔬菜中包含的主要营养有哪些( X, y3 k& _; \, J) D4 E
A:vitamins and minerals. 维生素和矿物质。
( o" F4 _  x+ Y) k) J+ f" V4.Cauliflower is commonly served with
/ y% s! ^8 U& U# j8 B' V花椰菜(菜花)最常见和那种酱汁搭配
0 X, j$ ^, O% G4 zA:Mornay sauce. 奶油蛋黄沙司
. I: t2 }+ k- o  A5.Which combinations of products are found in pie dough?
$ i% w: Z3 z# u/ @下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ ?! V7 g+ o7 Y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 r& C( |0 v$ l7 }) g  X
6The French term for mussels is 法国语青口(海红)叫什么7 Y! |" U  A  e# {4 K% z
A:moules.法语青口,海红* Q4 _# e0 S+ V- y9 T- J) U  R- b
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" F3 r, Q1 d7 o0 K) C& P# w# v
A:faintly fishy. 稍微有点似鱼味
& M' v- ]" L! l! r, J( f8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 U/ J  c/ b- a2 }  F; S& g
A:2 days. 2天. y2 T$ D7 p0 a4 C: _6 [
9.What are the principle ingredients in ratatouille? : `+ |2 i  z2 w2 @3 m1 n" g; [- w
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ n$ {7 z9 M" A; z0 N# CA:Zucchini, eggplant, green peppers, onions and tomatoes
' h3 p+ E, r4 K2 B7 q: ^4 M; \/ a: D西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! T5 {+ s- z) A6 n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 A) R' S1 B3 X% kA:cook food in quantities that will be used up within 20 to 30 minutes.5 }2 u  |2 w% t. A. s8 o, |
大批量烹煮食物要在20到30分钟内
' L9 E2 y* Y7 p6 Q/ {8 d11.What person has the authority to issue a Health Permit?
( H" e! m% D3 @! J: J* O; Y2 X谁有资格颁发健康证(卫生证)。
# n6 J1 C+ j/ T/ pA:Medical Health Officer.7 U  Q7 p5 _+ e" O& {, }/ r
医疗卫生官员。
: m% Q' c  O" P- X! ^12.For what period of time is the health permit valid?; z( I' m+ S1 J' O& @+ S: v. n
健康证的有效时间是多久?
; j+ O; i' c* k" i# f4 {A:12 months.12个月
7 W: k# p& n! i3 u13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 ^* U9 r1 Q4 w" I4 ~
在食物和饮料准备区,通风系统换气的标准时什么5 I* ?! k. |. |1 S4 S$ C
A:08 times each hour. 每小时8次- _0 ~8 q; i3 N7 F5 _* h) J/ S
14。The minimum temperature for manual dishwashing in the wash sink is
) Y: w# [& U3 f) u9 H3 ^) M) a手工洗碗,洗碗池的水温最低多少度?/ [% |0 c/ g; N- @. o6 ~: L
A:110 degrees F (43 degrees C). 43度5 N: K4 s+ ~* Y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 b  z3 ?; ^7 b0 Q  I6 D用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* P. X& u* r2 n- q
A:180 degrees F (82 degrees C).  82度
7 Y% D4 U2 u  o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) T' w- ?5 ]% c$ o/ e
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ F; P( U6 ^8 e- y! n
A:en papillote.  法语自己理解
$ F0 ^/ p' [! ]7 R1 J, M1 ]17。Wing or Club is considered a" l, t& m' ?! f1 i+ S7 F
翼和CLUB 被看做是一种...
+ `4 S) V# Q& y$ H) t5 ?A:Bone- In Cut     带骨切+ Y& X) X3 L& R$ a- q$ m- `
18。New York is considered a   纽约牛扒被看做是一种
- z4 y. X! f, E  k$ X# B, lA:Boneless Cut     无骨切
; C9 Y6 H) X& n: A19.In general, a court bouillon for freshwater fish will contain+ W! J0 Q2 {( v" l2 d5 C  w
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
/ `- U) R4 {  O: O. m4 VA:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 f  K/ ~  a9 V! D3 x9 M) _
和做海水鱼同样数量的调味料和香料
) u8 l$ a( h' u& \+ p20.Anise is very similar in flavor and appearance to
+ }7 t& `7 c7 A八角和下面的那种原料有相同的味道' U4 r1 ?  F( c- B5 l( N
A:fennel  茴香3 i! w7 _7 o/ ]: u- e; O) j
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 T% {! f3 x' S4 n( e& g下面那种原料更像大葱且有平面的叶子: v& q9 ~$ l$ {! f7 A( t
A LEEKS  似蒜葱 (这边人叫京葱)
# X3 m  {% ~) U# H0 k22.Which of the following cutting shapes refers to a small dice1 [% k5 N/ A6 `: Z/ z, m
下面那种刀切形状指的是很小的粒(末)
+ q* o1 C' I- `! q$ bA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 r- K1 z- `5 E- z: C2 ?23.Oil is added to the water for boiling pasta in order to! s6 |# r. l3 K/ M- v
向煮沸的pasta (意大利空心粉 )中加油是为了% e8 M: i! {) ^8 [
A:prevent the pasta from sticking and to minimize foaming action.3 k  C# X0 f: m+ x! }
防止面条黏合并降低发泡。2 T5 S3 I  p" S6 E& Z; }, G
24.Which pasta dish features pine nuts and basil?
3 \# z1 j6 ^/ r( p: P: a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
, X# a. v$ c& x% ~- `2 MA:Pesto.一种绿色的意大利面酱 # z2 n. ~% D( B: p- V
http://www.tianya.cn/techforum/content/96/563836.shtml
. I: o! K7 F6 V0 j- t6 {
! _# l5 t# }( [2 I3 X25.Which of the following is a spring vegetable similar to spinach?) ?  e7 \4 S7 e# {# {  p6 D2 ]
下列哪项是一个春天的蔬菜类似于菠菜?
; d+ \% @6 E$ [- WA:Sorrel. 酢浆草。" e) \8 C) D& T. g' p# G
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:6 y$ U% S: w  B8 A0 k2 k8 P
哪位厨师最早带来高水准浮夸的美食+ D8 c( r# B7 g2 A" g/ V' Z
AAntonin Carême 人名 安东尼·卡罗美
9 ~% |  t7 D7 @! h
" Q! U8 ~/ i( A2 }% v  \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" y( j. R- ]* j" i# @$ [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) x! U5 P/ h+ B& ^7 k+ Q2 D( g( @# t
A:Cast-iron stoves         壁炉/ N) v, {" h2 }1 r( M% A5 V* W
http://www.usstove.com/products.php?id=6. W+ E5 R" u+ q, N  k6 p
) N: N, _" L& N* N
28.The French term used to describe the roundsman, or swing cook, is:% n' b& ]' Z9 B% Z7 S: J. k( D5 I# {6 @4 T
法国术语,用来描述roundsman,或摇摆厨师是:/ O. p: J( V( ~! W9 h9 B
A:Tournant   图尔南$ N1 z. I7 f% @
1 L' g+ ?, d2 q5 e1 J
29.Another term for the wine steward is:7 \; A  @4 A; a, q0 }* O
葡萄酒侍酒师的另一个术语是:' w! ]: \4 I* d" i
A: Sommelier 侍酒师
  o. W0 ]* Y, {0 Q. G: I5 X( \
% \: b0 v; m- r) N8 _30.Molds, yeasts and fungi are examples of a:& `$ c6 w- W: b6 _, `
霉菌,酵母菌和真菌是一个神马例子
: l6 ]7 d& \0 W+ V: P6 j6 EA:Biological hazard 生物危害
! E& B& y+ c2 I8 U8 Z0 U, ~( g
1 Z' d/ e3 v- T4 w0 \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% y/ a4 S8 P4 N" ?5 \) F  L根据加拿大食品检验局,食品的危险温度区在多少之间:
. [# V/ N7 G5 k* }  z9 E+ o% eA:40° and 140°F (4–60°C)     4-60度$ e6 ^3 K$ R( i& H0 \$ o( k) z

. H8 g" h! z! I; l' f32.All bacteria need the following for survival:
( Z' v( J6 ]$ c; @所有细菌生存需要以下哪些内容:
0 i  Q% r$ f/ |. O# @+ R/ xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 B$ ?0 g5 A, G3 O) i4 E% r

& y# W# U7 k  p9 D. O/ u* O33.Which of the following correctly represent critical control points in a HACCP system?2 C8 w- d1 E' D6 v" a
以下哪项正确表示了HACCP体系的关键控制点?; K1 o9 P* P( l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 q9 f+ x" E+ b- D  v( k0 a食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 y- R! J& k) ]
1 B+ Q% Q6 N2 Y) p% V3 S* W, o. ~2 K34.Which of the following is not an example of a carbohydrate?2 v, a6 g, Z' w" h
下列哪一个不是碳水化合物的例子?5 Z2 \, i( I+ H* h8 I. r
A:Essential nutrients 必需的营养物质  R1 I, d' K; b' t; F

) P2 G" K4 y- V; z35.The process by which a liquid fat is made solid is called:
1 m! w$ v1 Y4 s- o液体脂肪做成固体这个过程叫什么8 {2 a. U5 ^6 T; p  o. n/ X
A:Hydrogenation  氢化1 H5 ?7 ~% ]- D5 R5 X2 W4 U
! ^1 Q0 g, [: |( V* U0 R
36.Which of the following is not an example of a fat substitute?1 {. f5 [7 d* D
下列哪项不是脂肪替代品的一个例子* q! D: P& V1 `
A:Acesulfame K  安赛蜜K表
1 g; }% f& R  A2 E9 N3 b3 q/ {7 _" q$ V3 K& `6 y, q2 |- d) l
37.Health Canada requires that a product labelled "fat free" contain:
- Z  i0 \. L4 y$ d" A& r0 A8 h4 V加拿大卫生部要求的产品标有“不含脂肪“包括:
- P8 X7 c. q: {9 BA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 y+ `$ u, B" N; ~& y
; j$ B7 _- ^4 i  V$ X38.Which of the following is not a problem associated with converting recipes?4 I0 z6 R5 C: }+ x  }
下列哪项是不相关联的转换配方问题?: Y, x/ \5 U4 \' ?3 d' R
A:Unit cost 单位成本
& T+ D$ S4 N1 a* Z" q
& ?* V2 {' m* q& ]" k: }% B6 I2 k39.The condition or cost of an item as it is purchased from the supplier is called:+ Y) C0 S; h* ]0 F3 c+ D2 q) {
从供应商采购的物品的品质或成本叫什么
  p6 R; k" ^: L' XA:As-purchased cost 购买的费用0 A! |9 ?3 \7 d6 Z  U# V( w
* k* G) {& o+ X  u6 W/ a4 _
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ A' Y! |% ]6 o6 d4 Y# X8 ~在新货到来之前用于日常所求的必要库存量叫什么
3 N+ ]/ ?1 b: I4 t# h6 I& EA:Parstock 基本日常最低库存
8 u5 {) C6 b* X0 |0 x
' l! ]( P* J, @. |: c+ n41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 J0 {- m9 B# [/ d5 N! h下面那个缩写是用来表明正常库存流程?' M4 v$ `3 G5 v* O* U
A:FIFO=FIRST IN FIRST OUT 先进先出
7 Z& c8 k1 g" l, R$ k% ?( S1 k4 _
; x+ Z% e7 T9 m, G! f42.Which of the following knives is used to turn vegetables?
' y9 D. Q. V- z& v下面的那把刀是用来打开蔬菜吗?
6 O% s' y2 m) x9 d4 Z. |" r  d- uA:Bird's beak knife   鸟嘴刀
4 ^; P; {4 R: Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. F+ Z& n6 L, |2 M2 }& ~
. }  P6 J6 c0 g5 t( _: @2 F& F
43.What is an instant-read thermometer best used for?
0 M8 A* h+ B/ t8 X即时读温度计最好用于那方面?
2 E0 V1 U' {" X1 a; wA:Checking the internal temperature of a roast 检查被考物品的内部温度! v$ o5 t2 c6 W# `2 ]8 s* {1 B

$ N, J* R( F. D4 j2 S+ K  x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 e' J4 u. {) O" Y2 u+ |) q& }5 i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
  s2 D0 ^$ j  sA:Cast iron 铸铁6 ]$ r. e' X: I
6 A' b% \) p4 o- i- j9 W9 V* X
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( i* u0 A  h0 d4 @% ^0 k7 l
哪件装备下面有一个可移动的碗和一个S形叶片?
$ J$ }* C5 W' F' q7 i# T, cA:Food processor 食品加工机
/ M/ n+ |9 E, D' h0 x! V  yhttp://www.google.com.hk/search? ... iw=1263&bih=572
7 A' E) U4 b7 Q1 b; ?$ `$ k$ h" N3 d- f3 h  d
46.Which of the following is not a rule for knife safety?" g3 z( m' O: b
下列哪项不是用刀的安全规则?+ H6 d- i4 V3 C) R1 X: g9 s$ l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 L- D! N. o% m8 F; L2 }' o
+ S% r9 g! L2 R4 h8 C' z' D6 i2 [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 v( l7 r6 ~4 r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 I1 i$ s  f: a8 T8 v+ `: k3 m- A
A:RondellES 1 X1 n$ ]& }0 I; ]* R; c  S5 x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 N! C5 |$ e% ~3 i5 l' B& Q
8 |1 |9 e* v+ {4 L' s! ~- J48.Which of the following is a diced cut used to garnish soups?9 z' A& P, ]# T, _' Q( R7 x+ [
下列哪项是切成小方块用于汤的装饰?, s5 |" b. k; u% `
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( Y- A1 }( \3 ~+ R1 v- S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  b$ r. s+ w! g# p2 |/ P# N, 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!!——
% N5 j, y; h# R, z" M5 UA:Gaufrette
, Q8 H  i8 n$ j+ Y% Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( F* M2 a$ e/ ?4 }  Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* G6 @' j$ F* Q# }) mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) E6 G* `. N% V, ^( o/ c- ?9 i

' i. @" B( W7 a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( a8 G: O, n7 b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)
# M+ b8 H* J$ d4 e+ f6 zA:Cilantro 胡荽叶 香菜* ^0 A- t: \( v' J0 v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 l6 D( N6 _- S3 V  q2 W( ~

6 c! n6 ?2 u/ ^  I  @60.Allspice is made from:
& V: p1 t& L' m, e# v! B 多香果,  多香果香料是什么
& I. b! D6 D" V  }8 Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' K' _$ v7 z9 y' E$ gA:A dried berry 干浆果( p- r: |2 D' K" c$ l2 l$ A
# m( }! D4 l' L9 }; k9 ]
61.Which of the following are used to make a sachet d'épices?
+ V% U" f7 O6 Q) C' Q  e下列哪些是用来做香包德épices?# P6 _4 U. I3 f% b
http://www.sachetcatering.com/! Q) U) s: V* x( K" t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 F5 B8 e- w1 s4 N' i; E5 S" \2 W1 V: j4 q: |
62.Which of the following condiments are not soy based?( V# i9 z) k  S9 k  B9 D
下列哪项不是酱油调味品的?
, ^/ Y% J% j* Z$ Y3 O7 LA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' f5 O9 I% w5 K% n
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:& z  n9 ]8 b7 T
A:Pasteurization  巴氏杀菌# A5 Y- Q: g+ V: x

* @( T/ j7 o3 K$ |64.Which of the following steps is not the correct procedure for whipping egg whites?
6 g# M2 b& _# h/ f下列哪个步骤是不是正确的蛋清搅打程序?4 B4 [7 v# F, p
A:Allow to rest before use. 允许休息后方可使用。
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4 j: T8 w) G; X65.The weight of a large egg is between:一个大鸡蛋重量介于:
, X1 c2 r4 m5 _  XA:56g and 63g 56克和63克, [1 q* D8 I% Y2 Q5 s7 q1 r' ?

7 x# n( h" q5 p- C66.Evaporated milk is a concentrated milk that is produced by removing" Z+ y' D' _" S9 V/ F( q9 L: i. h
炼乳是一种浓缩牛奶 是去除什么做的
  P5 w. h( J5 LA:60% of the water 60%的水: E( Y% ~3 ~9 V/ w5 x$ Z
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67.A method of cooking that transfers heat through a liquid or gas is:
5 w+ J" ^: E# T4 V. _, N( `一种烹饪方法,通过转移液体或气体是:
) c4 b. d# p; f, B& VA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为( |8 e( h6 _4 F3 E
A: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?
1 M) A5 i* z1 mA:Braising 烤
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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:1 X6 X7 u( @) |* d$ Q. P5 T6 g8 j: A
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& Z( n0 l5 e$ c' ?! t9 \% A8 F# Y

- k9 V4 ^5 D- z0 y% a: X71.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
% N3 r% Q, A" F& IA:Fumet 原汁4 |) R6 V# v, ]& R" @* @

3 c/ @, I* }6 @+ o72.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( i! O/ x0 x! V$ lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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% v8 J8 ~( O+ ?9 S) H5 k73.Which of the following is a principle not used in stock making?) t" J3 V7 y  q2 X' T+ Z
下列哪一项不是用于制造高汤(低汤)的原则?
) R; Z+ J! t7 s8 |; A* e6 C1 j+ zA: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: Y4 X- H7 x8 J: E. H$ P2 j
A:Remouillage 法语熬汤
5 E" L3 J6 m# Q& T# ]3 S9 {! ?http://www.haibao.cn/blog/post/176242.htm
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