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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。( z# e5 T! p* \* `  D9 }: a) L

' R; s' d1 f. U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。4 m4 ^6 H2 K' _  p  `  R) `+ N
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
. N3 W3 g' S! Y" ]' ^& P  B1.Which of the following methods should be used to determine doneness in a New York steak?: i2 _# Z; ^/ b$ {
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)6 v7 C: l- ]+ ~/ l1 Z
A: pressure touch. 压力触摸
9 Y- F& }4 }! E! r! j2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# _' \) C% G) 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- s4 I3 ?, y8 o$ e9 p7 v% P
A: acid  食用酸/ N4 o/ k  Z1 {
3.Vegetables are major sources of which of the following nutrients?& |7 s8 i& e) P, e$ T, L$ b7 f8 i! G: V8 }
蔬菜中包含的主要营养有哪些" B0 N# p8 x7 o/ R3 s
A:vitamins and minerals. 维生素和矿物质。2 }2 \4 W/ m# E
4.Cauliflower is commonly served with" U8 S) M8 i8 P- B0 _7 p
花椰菜(菜花)最常见和那种酱汁搭配  Q& c3 [6 q$ _# |" R
A:Mornay sauce. 奶油蛋黄沙司# k( r/ R. M9 T; N; f* C/ z+ [
5.Which combinations of products are found in pie dough?
8 g' E& d4 ?; s5 G( w, F  A9 @! 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??)
! ?& @3 A+ R, p- I5 E+ |7 |A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- O8 {4 `0 l4 c6The French term for mussels is 法国语青口(海红)叫什么& ]- E. u: f" a* S% t! B4 A! M; F8 _
A:moules.法语青口,海红
- Q" T6 i: x! ^7 L3 b( m7 M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# y1 s7 s+ l. c" L9 `A:faintly fishy. 稍微有点似鱼味8 F' w/ R* v% N3 [& a) q/ W* }  h
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: y* ~! h0 S+ R% X0 M) T; _0 Z$ VA:2 days. 2天
% ~- C9 j0 S; U' l: ?9.What are the principle ingredients in ratatouille?
$ @* a) \# m2 @4 ]+ X* d) G- X7 ]炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 a8 A4 _* w# x) N8 UA:Zucchini, eggplant, green peppers, onions and tomatoes  g9 A% R4 N; g: l9 a
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' P( d2 Z, u$ Y; u; n/ U10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. Z: G9 V( @' a( oA:cook food in quantities that will be used up within 20 to 30 minutes.
$ r4 Y# F- U* `8 ?6 b大批量烹煮食物要在20到30分钟内/ U& A9 R" y6 [  t7 Q: j% D
11.What person has the authority to issue a Health Permit?
( U2 F+ P6 _/ ~; T$ {谁有资格颁发健康证(卫生证)。
+ ~) Z! o8 g- h: q9 j1 r$ X2 bA:Medical Health Officer.- a8 c7 f8 S# u( T! o' S
医疗卫生官员。0 @0 x6 s+ r- S  l/ V- R
12.For what period of time is the health permit valid?
) w% d: [/ A" K, f健康证的有效时间是多久?
% J: [$ m8 ]/ F; D% aA:12 months.12个月; d6 x" O4 ]; [. t. W
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# C9 V+ d0 @8 r/ E6 ]: N在食物和饮料准备区,通风系统换气的标准时什么
0 G* V/ y# D2 [, x) hA:08 times each hour. 每小时8次
8 i! [' H. Y7 Y4 K! ]( a14。The minimum temperature for manual dishwashing in the wash sink is! Z- \5 B# v  R  j+ i
手工洗碗,洗碗池的水温最低多少度?
2 [/ |& Q3 Y1 P% r3 X3 r: P$ xA:110 degrees F (43 degrees C). 43度' m; s  L0 ]. |8 Z% X
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  b% a7 H* B" R$ M9 w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. A6 j  ~1 I" K5 h6 i% c% u9 @
A:180 degrees F (82 degrees C).  82度
/ j  w6 ]% g8 S: c4 C3 m4 |# r7 S16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 l. m, @. H; m4 k- o% k
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 p6 D3 K8 ^& R9 i
A:en papillote.  法语自己理解# H) x. H8 A0 W0 @! q7 z
17。Wing or Club is considered a# J8 n% {" ^1 x* n% f
翼和CLUB 被看做是一种...# b4 U" d0 K& R8 e3 d* m. x# U& T
A:Bone- In Cut     带骨切% G* X9 s0 |0 p2 j$ h
18。New York is considered a   纽约牛扒被看做是一种
: j1 P2 e+ T: BA:Boneless Cut     无骨切( _( f& }& T" o% x
19.In general, a court bouillon for freshwater fish will contain$ D+ `; x, L9 N7 e. O) n9 [
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
9 W) w0 H! h2 H. A* \; bA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' U$ m+ j6 K. j; z9 E和做海水鱼同样数量的调味料和香料/ i8 |3 P) ]6 t
20.Anise is very similar in flavor and appearance to
0 n8 R  n! }! |7 J6 u% o- t八角和下面的那种原料有相同的味道* p- S$ Q' J( g. C# G+ I/ x
A:fennel  茴香
, `2 T* d7 o3 r7 ~4 V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 a6 R) ^( r( E2 ~, B3 {下面那种原料更像大葱且有平面的叶子
; u' h5 p$ U) ~. HA LEEKS  似蒜葱 (这边人叫京葱): g& f3 _* V6 m& s3 C9 q# S8 x9 l
22.Which of the following cutting shapes refers to a small dice- a+ k* [4 I8 l& |
下面那种刀切形状指的是很小的粒(末)
# F, t: D* }2 f( LA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% A% l0 A0 _, g: F( S23.Oil is added to the water for boiling pasta in order to# d( R% Z+ q6 E# F
向煮沸的pasta (意大利空心粉 )中加油是为了
, a2 Q9 X! D& z+ n, R' R2 o9 lA:prevent the pasta from sticking and to minimize foaming action.+ D5 @/ p( ^' R* u3 T' T$ h0 _2 a3 M* v  V
防止面条黏合并降低发泡。% p# a2 y2 ], K# \$ q
24.Which pasta dish features pine nuts and basil?
# |+ e% F' [1 k% G$ G7 }' X  O8 y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% I$ e4 y, L6 K: f# w
A:Pesto.一种绿色的意大利面酱 * u2 ~+ T4 [" L5 u/ v7 |
http://www.tianya.cn/techforum/content/96/563836.shtml" k  d) x' C! Y
& S/ S5 X. O+ H! a7 O4 ~8 a
25.Which of the following is a spring vegetable similar to spinach?6 i" a  E9 P7 i7 V0 v  y' m: A
下列哪项是一个春天的蔬菜类似于菠菜?0 x1 ^; ]% H+ Z; D. ^& V
A:Sorrel. 酢浆草。/ b, y6 k0 O: J! R; W
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:
  N0 }' f5 V7 O哪位厨师最早带来高水准浮夸的美食) {9 A" h5 c9 M
AAntonin Carême 人名 安东尼·卡罗美! B3 `- X4 t3 |! E: g! w5 m0 r

" q) D  k8 H" ^8 y5 u9 x" b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" Y/ ]$ I2 ^$ W' 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 。$ q9 m; S/ W2 N
A:Cast-iron stoves         壁炉* U' i' @- Z1 U$ z' \
http://www.usstove.com/products.php?id=6
) L  K2 D4 y( ?6 P
, S8 |7 B+ c% ]/ r28.The French term used to describe the roundsman, or swing cook, is:
" |1 F3 ~9 J' G3 W3 V法国术语,用来描述roundsman,或摇摆厨师是:
: c- w: W, [5 T3 V" @( t3 Z6 XA:Tournant   图尔南, i2 p0 E' t) N* R1 M

! w' \+ Y2 @5 i3 }29.Another term for the wine steward is:( f: T8 |) M5 n# y
葡萄酒侍酒师的另一个术语是:
- {1 T7 \- |4 N; f- c  v5 d3 CA: Sommelier 侍酒师
/ S/ n' \4 c+ R( O. C! T
& k& x. a* t- w4 `5 M6 m3 [- H30.Molds, yeasts and fungi are examples of a:% F9 W8 D. e" B6 N0 }1 O
霉菌,酵母菌和真菌是一个神马例子0 B* L. j( S' N/ q4 D9 L% k) x7 |
A:Biological hazard 生物危害+ }8 h/ X* H$ L' q' }: _7 t, y
4 ?) p, y  R5 S1 x% _* \
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# Z9 S% @! Z$ O4 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 Z$ {% |8 ?7 F+ F1 }: Y4 g& ~
A:40° and 140°F (4–60°C)     4-60度7 P, A. t% C9 b" X6 Y7 A) i
8 b3 u+ ^$ L  ?: t2 |+ k
32.All bacteria need the following for survival:$ `3 `; {7 Y3 [
所有细菌生存需要以下哪些内容:  q: q3 p/ Y( T& e$ e& ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* {5 B( |: ~: s7 _' ~& m# h! I
% J$ M. o( o5 {9 M! y
33.Which of the following correctly represent critical control points in a HACCP system?
6 D. S; m2 b! B5 [1 c( H: n' P以下哪项正确表示了HACCP体系的关键控制点?
5 W- J" v& r5 O; vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , y/ F3 y$ A3 A3 j3 p, S) V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& z( u* i4 |3 Q% u* Y9 D0 W

* G- r6 K' U9 D/ X, z! {* `3 t34.Which of the following is not an example of a carbohydrate?
7 N( h$ M" R' q! Z8 |下列哪一个不是碳水化合物的例子?
  n4 E+ Q+ L  ?9 q( E# P6 CA:Essential nutrients 必需的营养物质
% `+ G- M3 b, H- b  K. ?
: `+ d& Z+ N; c, S1 k! Z! H/ ]1 r35.The process by which a liquid fat is made solid is called:
- e  b. p! C; r6 u液体脂肪做成固体这个过程叫什么3 V  {* s; {7 C9 o8 N; K) T; l& R
A:Hydrogenation  氢化" M4 i" a8 }: b  F! A. Q- b' S. [

% g4 H+ n( O' K' X" ]) r& d36.Which of the following is not an example of a fat substitute?+ m9 R# _4 ~" D- @" [# @- \
下列哪项不是脂肪替代品的一个例子
% [/ |" O" g+ uA:Acesulfame K  安赛蜜K表
: _0 h3 a/ v3 ~1 N; E* H' W5 F7 N5 `* K
37.Health Canada requires that a product labelled "fat free" contain:1 A; w% [0 G4 e: k" y, Z$ l
加拿大卫生部要求的产品标有“不含脂肪“包括:4 `& Y9 F* g- h, h3 P& s3 o0 _% [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 C) N- m- J$ h0 t9 B& H8 r2 I3 F2 _* I& f4 x! p  ~9 e5 \
38.Which of the following is not a problem associated with converting recipes?
" }+ E& K3 q$ |+ h% V下列哪项是不相关联的转换配方问题?
/ e+ ^8 P5 E( S7 o4 z, JA:Unit cost 单位成本# e# Q8 k6 I: V3 f
7 `2 `/ o  x& Z" J$ G+ n
39.The condition or cost of an item as it is purchased from the supplier is called:6 G! C* H2 B& v. F9 I! I
从供应商采购的物品的品质或成本叫什么
* X$ s  C% ^$ |A:As-purchased cost 购买的费用1 B0 ^. H2 i$ g+ j
7 k: h  c0 V& _: L* v
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( ]% A4 Q; k* l& O- Q$ }在新货到来之前用于日常所求的必要库存量叫什么
+ ^' g, q; I1 qA:Parstock 基本日常最低库存" G  v( @. a# s( f& k

! P- w! U0 t0 s- M41.Which of the following abbreviations is used to describe the proper rotation of stock?
- q! x4 T% c/ K& [1 ~! ?下面那个缩写是用来表明正常库存流程?: q, ^5 I4 p* N& }* a4 v9 }
A:FIFO=FIRST IN FIRST OUT 先进先出
  y/ f; W7 E  h, `7 q. k
/ {- |; }( O6 z6 s' G/ \  [42.Which of the following knives is used to turn vegetables?
  H0 l9 r4 U& l" n% H  P下面的那把刀是用来打开蔬菜吗?; v; G  s0 w* A7 T/ \5 e
A:Bird's beak knife   鸟嘴刀* z) z# q- K6 ^5 o% j( S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  R7 K" a& M% d1 i- U6 o
2 Z' S1 V: q" y/ C; _( V" ~, s6 K  |
43.What is an instant-read thermometer best used for?. z1 \# ^% ~3 y% S2 u
即时读温度计最好用于那方面?. h8 Y" Z" b  L% b
A:Checking the internal temperature of a roast 检查被考物品的内部温度- s4 ?" t, O+ I' w; N7 y. K9 b
/ P' b1 i" k! ?: w4 V0 b
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" W" r, e( h) B- D; D* A% J  _下列哪些金属材料受热均匀,通常用在铁板而且非常重
* N' _' ~2 d9 M0 s2 z* Y! FA:Cast iron 铸铁
7 E$ C5 V, V) d- O; S- z- T( B3 j8 n5 |/ C
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) v* }5 f6 M! I, l
哪件装备下面有一个可移动的碗和一个S形叶片?
( Q  ^+ j7 Y1 q+ @' _A:Food processor 食品加工机4 h8 v0 X: |) X1 F9 s5 ^
http://www.google.com.hk/search? ... iw=1263&bih=572
- I9 `1 v3 b" h# u% w; s6 K
/ T. Y1 e6 T' b46.Which of the following is not a rule for knife safety?" d6 i6 `% X/ r$ `$ E
下列哪项不是用刀的安全规则?
# Y/ E/ s9 t1 U4 a2 Z# mA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ O2 S8 h  R2 @$ o. T- n4 ?

( I7 ~3 [8 V* n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 {# B0 v" v  N5 o9 J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 r5 F: m2 v' x+ r/ G
A:RondellES ) Z8 E# ^) ?' k$ a: T% N& V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  `& B! H' r8 [% C, p) H8 ?0 G% H" ~9 Y  P4 ^
48.Which of the following is a diced cut used to garnish soups?
: ?3 j/ \: U0 q  V8 H6 G! ~下列哪项是切成小方块用于汤的装饰?
! s0 k' t0 ]  \9 o1 rA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" ^8 |+ z" S& @. t) W# s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* L3 ]2 q( C4 D: H3 {/ J4 J2 f6 {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!!——# [7 j" {# P* f/ ]) R# P: r# f
A:Gaufrette
- P& w: _; s" x  Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 I& f& I+ N+ ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% N; G, T* M7 J& d( W# X% T8 s1 EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 t/ @  Z/ `- O3 f. v$ H3 I
  @) z1 ]. F/ l; g  y$ r/ P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  F' t! \. l1 b1 X) |  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)
2 U# C' z8 G9 Q: j: [5 WA:Cilantro 胡荽叶 香菜
1 @; ^1 X# c' bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 @& S1 l$ h- `7 P  x$ i3 i* I8 m/ w1 R- }. K  M" a0 C
60.Allspice is made from:
, _. s: N9 j" z! o4 Q1 [ 多香果,  多香果香料是什么& e9 V5 G  G1 M4 h; X" N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ P+ E. A5 S, V$ P% |* v8 nA:A dried berry 干浆果$ `* Y9 `1 p  G9 N% c/ z; p
* ]1 W. X$ ?' E( V
61.Which of the following are used to make a sachet d'épices?
8 w7 o1 a9 c& R$ ~; \下列哪些是用来做香包德épices?
3 }# G% }2 K- Vhttp://www.sachetcatering.com/
& ]3 n. A& o6 WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' V4 V/ U4 `6 T9 i
6 p) Q8 G9 ~! f2 K, a
62.Which of the following condiments are not soy based?/ e8 o9 v0 f. j, j
下列哪项不是酱油调味品的?  G& Y( {" _! M* w" d
A:Wasabi 日本辣根
7 Y6 i' @! z" k$ S  x
7 K: q8 j% n) E9 F% K! x" Y' A% j; D  p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) v  x5 s# d. x% O. c% m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:; @* K" w* ^4 K2 f1 J
A:Pasteurization  巴氏杀菌3 e- {6 T# y. J# ~
& O0 ]: q4 R; `% V  M
64.Which of the following steps is not the correct procedure for whipping egg whites?4 r* P  m* O2 i; Z3 G
下列哪个步骤是不是正确的蛋清搅打程序?
5 j/ B4 O8 k+ GA:Allow to rest before use. 允许休息后方可使用。
% _* k4 K3 A5 y* s6 ^8 {' z8 ?6 ~0 y8 T, U# G7 e" c* P- c
65.The weight of a large egg is between:一个大鸡蛋重量介于:6 p1 X5 k0 C% G1 N5 }& ?: k; t
A:56g and 63g 56克和63克( i7 ?- ~9 E) w% T( S
( n: t5 }, w+ q
66.Evaporated milk is a concentrated milk that is produced by removing$ b) W: @. k+ {' a
炼乳是一种浓缩牛奶 是去除什么做的
8 z2 e  d: n+ d0 \/ O$ R2 C/ QA:60% of the water 60%的水$ ~( A  t) q) i# \+ z
4 B$ h  W! O, {) M
67.A method of cooking that transfers heat through a liquid or gas is:% e/ @( e& A0 h+ W! |0 ^: Z
一种烹饪方法,通过转移液体或气体是:- Z  j% H* ~- G+ R
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
; p* _. q2 s2 [& FA:Gelatinization 糊化/ b' P: U! ?0 M) X( U% r4 _* F
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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?/ q. x8 _, w1 \0 A3 a
A:Braising 烤
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& O: J. p) f, x  B70.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:4 F, T1 N1 n& a* ^( H/ p7 H
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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) d1 b7 q/ c& R+ B# S9 W! s2 a$ M* ^
A:Fumet 原汁& z" M) r  v& k- @$ m' [1 d

9 Z5 J: V( J9 w- q3 b( K72.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
* m" A6 N4 t4 f" C( g, w+ |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 @5 ]9 u/ X9 r
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73.Which of the following is a principle not used in stock making?
4 Q$ U2 [! X7 \* _  {$ C下列哪一项不是用于制造高汤(低汤)的原则?
  W- d- i3 u* ZA:Start the stock in hot water.开始在热水中操作; A  A3 m, j; v9 k7 A) {

- u3 ]: b7 [" W, N2 S; N6 }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8 B3 {9 R1 R3 h% @4 l3 h
A:Remouillage 法语熬汤
( p0 ~. a8 W0 E% y# |http://www.haibao.cn/blog/post/176242.htm
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