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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。2 M- n. V" S2 i7 Y: b' e
. S1 U5 \3 B2 _+ V- J1 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。* y7 e$ _! h' H8 K0 o/ r1 \
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
% @( Q1 R1 \+ I3 o! f1.Which of the following methods should be used to determine doneness in a New York steak?9 d& I( X) D- L' ~# V, p$ `
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* o4 [* L5 b1 O  p$ x7 \  ?A: pressure touch. 压力触摸; D. `  M8 @' m, r
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 U) v% n1 D1 u: x& q# 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
( \$ E; [6 c: R* H8 X; Z5 X: N6 }A: acid  食用酸
! J. R; C0 }3 {+ `7 K3.Vegetables are major sources of which of the following nutrients?+ Q9 g6 m& m+ t: E+ J$ C
蔬菜中包含的主要营养有哪些
3 k: [* Y. h. _. \3 OA:vitamins and minerals. 维生素和矿物质。6 e8 J: _' m5 B  W0 \: A$ ^, x: L9 U
4.Cauliflower is commonly served with2 g* S; V" d1 ^6 G; _
花椰菜(菜花)最常见和那种酱汁搭配
  n) \& S# q* k$ DA:Mornay sauce. 奶油蛋黄沙司
2 `/ A; [0 i# v# X5.Which combinations of products are found in pie dough?
5 p( B3 s: F* s, j2 b1 v7 L. Q. E下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# t& ?# b# p  h* [1 V( BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 p; b7 D6 Y1 _8 n, J9 c6The French term for mussels is 法国语青口(海红)叫什么
& ^; p- ]3 j% I2 Y7 i: e) H! YA:moules.法语青口,海红; Q4 k+ r5 E% \* A$ [  K
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 d0 T+ E8 L9 W, O/ P, yA:faintly fishy. 稍微有点似鱼味2 O- ]8 c  H/ P, @9 N
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% \' V0 ?/ C: K1 Y- I& FA:2 days. 2天! U. W8 N+ H! U0 T* ^# M5 }3 ^
9.What are the principle ingredients in ratatouille?
* _# A6 p2 n0 P炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' ~9 r3 y6 k) Q; ~0 B
A:Zucchini, eggplant, green peppers, onions and tomatoes
4 i5 `7 P+ m9 Z西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 @4 l" B. ^6 d4 t: w% n
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 T4 H/ u$ T# ]# k" _( r: DA:cook food in quantities that will be used up within 20 to 30 minutes.
7 S0 D1 f% e2 W1 k" R' g4 l大批量烹煮食物要在20到30分钟内
6 g# c) y( L7 ?' i$ y+ x11.What person has the authority to issue a Health Permit?' ]. `* k7 k2 h
谁有资格颁发健康证(卫生证)。
- A  _2 W7 L8 XA:Medical Health Officer.
, h2 o! q0 a# [" A( e8 g+ t- ?" O医疗卫生官员。( J, w+ v9 \/ t
12.For what period of time is the health permit valid?' {* M. F2 X* q( X) r1 i
健康证的有效时间是多久?* p4 |! h! C! h- W7 D
A:12 months.12个月
* j) e9 s! f8 h$ b  _# y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ B* Z8 J; G2 n在食物和饮料准备区,通风系统换气的标准时什么$ m+ T6 w$ b8 e3 b! s* j
A:08 times each hour. 每小时8次. R; F5 H2 e0 V% {/ m* ?
14。The minimum temperature for manual dishwashing in the wash sink is: w* C" c% r9 z$ p
手工洗碗,洗碗池的水温最低多少度?
7 y% D9 M' g9 L3 nA:110 degrees F (43 degrees C). 43度
1 X  L) {3 z: t( b8 O- d15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 B& }# ]; y3 l! H用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 T& X. w- H5 F" ^/ _$ x' D
A:180 degrees F (82 degrees C).  82度
- s* h' z+ {  n& r& b" N16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* r4 M$ H) f- n/ r% [5 G用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  m% S6 P- U/ m! X0 k& f
A:en papillote.  法语自己理解& c( Y3 S8 N: R7 ~# C- I
17。Wing or Club is considered a
' \! u3 F/ ?$ e; ?6 D翼和CLUB 被看做是一种...
& ?& e- G2 _1 J! @A:Bone- In Cut     带骨切
8 g5 z' k, V/ o5 w18。New York is considered a   纽约牛扒被看做是一种6 v: p- T/ g4 R7 A( F8 u% ^( w
A:Boneless Cut     无骨切
, P' C6 Z1 F- ^0 i$ i6 F$ o19.In general, a court bouillon for freshwater fish will contain
4 C2 ^, l* Y* }' t" i' Z' ]0 u2 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" N& E6 R0 F; X+ p: G
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 x4 s, U$ {: |/ F1 v2 X: m2 J4 }( L8 ^和做海水鱼同样数量的调味料和香料
0 r; [- P3 x$ z20.Anise is very similar in flavor and appearance to
" V- A( n2 U* Y! X/ y. U/ K八角和下面的那种原料有相同的味道2 h1 I$ g8 P8 I2 q/ R
A:fennel  茴香  M* \, n4 U$ Y% {% y8 g: ~  {6 C
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! s# \2 G- e7 u/ ]3 ?下面那种原料更像大葱且有平面的叶子9 F2 G/ S  B# P2 M- D
A LEEKS  似蒜葱 (这边人叫京葱)! g& |9 }. ?6 Z; ?, s' j1 l, H
22.Which of the following cutting shapes refers to a small dice
- q: `9 l1 ]  }# ^0 g" G& f/ @下面那种刀切形状指的是很小的粒(末)
3 C, ^0 z- v$ U4 w$ `* ~% AA:Brunoise. 法语: 粒或者末,先切丝在切成粒。& B+ o( G+ u4 K
23.Oil is added to the water for boiling pasta in order to, E* d& p2 d4 z! v* g
向煮沸的pasta (意大利空心粉 )中加油是为了
% R) S  S3 G3 W, Q4 t6 pA:prevent the pasta from sticking and to minimize foaming action.! f2 _: L- g2 t; v
防止面条黏合并降低发泡。
& V' G9 M* s5 G24.Which pasta dish features pine nuts and basil?
! }0 F$ B' K( ~$ o下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
7 c, F& Z7 h6 E* a: S/ XA:Pesto.一种绿色的意大利面酱 . G. [- `, Z7 U& l* O
http://www.tianya.cn/techforum/content/96/563836.shtml6 K. l, X  S. T6 L; X
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25.Which of the following is a spring vegetable similar to spinach?
- I# G9 ?/ v4 V+ x# U下列哪项是一个春天的蔬菜类似于菠菜?5 S$ m" `. \! c, k7 Z
A:Sorrel. 酢浆草。/ T/ T' w2 L% A, i$ g
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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:
5 k: W/ H; _# {$ _哪位厨师最早带来高水准浮夸的美食% s1 ~3 |' V: |! G& o) P
AAntonin Carême 人名 安东尼·卡罗美" I7 S2 V# c# l0 }

2 I! ~) }0 H# R8 u. Q4 {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ ]' M9 L3 I6 ]5 ^  ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ {5 x, H( {. y( }A:Cast-iron stoves         壁炉$ v8 Z/ y# h( `
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:' N5 K  @! l) @- X
法国术语,用来描述roundsman,或摇摆厨师是:
+ S  Z- E& f3 @3 y1 H8 nA:Tournant   图尔南! K! z5 ?" x8 r4 w" d* R/ |7 N
* ~; b, Q' _, z9 ]3 ~
29.Another term for the wine steward is:
# _( q% G" y0 ^+ K" D  l# i1 Z- p葡萄酒侍酒师的另一个术语是:
+ S6 N+ a) Y% H( C5 a$ {) {A: Sommelier 侍酒师6 Y7 S! r3 X1 \2 s9 l, q: K

0 W& l- d: r! Y( a4 m30.Molds, yeasts and fungi are examples of a:
, M! P3 H5 I6 L# C6 t% D霉菌,酵母菌和真菌是一个神马例子. Y% e6 i3 |4 _: k: \% X; X$ ?
A:Biological hazard 生物危害. Z& U* \5 [3 ^2 D& x  N1 ^
+ [7 x, k$ M1 e0 D7 D
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  E; L  Q% c# ?# {
根据加拿大食品检验局,食品的危险温度区在多少之间:
( C' T8 s5 }3 b. T# k3 P/ yA:40° and 140°F (4–60°C)     4-60度
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2 V8 M) Q$ w& A$ E+ z" Q& u32.All bacteria need the following for survival:
7 }( B+ O- }  \5 U$ Q. y所有细菌生存需要以下哪些内容:. d6 I, |1 X/ F; \8 s2 l
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 O' K* j% D+ i0 W3 G" ]( N% [

. B( d1 ~: d' k2 G7 A33.Which of the following correctly represent critical control points in a HACCP system?
; W; B/ i/ c( W1 h  {以下哪项正确表示了HACCP体系的关键控制点?  I2 a, ^# D1 Y  p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 T$ k( c: M/ z( E) J食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 s0 Y" b0 |6 E6 d
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34.Which of the following is not an example of a carbohydrate?
! C6 `* I" L* ]( ^/ b$ X下列哪一个不是碳水化合物的例子?7 j8 j% M# E, ~& v, r( H
A:Essential nutrients 必需的营养物质
2 ]% S. W4 u" w& q- ]- c9 k3 `/ h% b
35.The process by which a liquid fat is made solid is called:/ K1 k7 W4 w  M) s4 V* z; e
液体脂肪做成固体这个过程叫什么5 J) q+ I' d( s8 Q! r
A:Hydrogenation  氢化% n2 a: M8 l4 T1 b) Z( E$ z
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36.Which of the following is not an example of a fat substitute?5 C* E  a# a8 r" g8 @. c1 x
下列哪项不是脂肪替代品的一个例子4 q8 z, b8 j; w" i- n0 _
A:Acesulfame K  安赛蜜K表  ]* f$ f; r( [
5 @4 m2 Z, n5 T" w* X
37.Health Canada requires that a product labelled "fat free" contain:$ @5 D$ ?8 \& O( R( |0 P
加拿大卫生部要求的产品标有“不含脂肪“包括:, m% a  B' H9 ]8 G' O9 `" i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 w5 K3 P) G4 J! k1 P, C* E% O" \
3 K( t6 n' J6 m* z) V
38.Which of the following is not a problem associated with converting recipes?
+ m& ^0 B+ P0 S下列哪项是不相关联的转换配方问题?  ]  j9 d; Q$ U  }2 I  M: x
A:Unit cost 单位成本. K2 @' D" H! ~+ u5 Q4 `$ x% z
4 D* V+ U' x* p/ u; c$ x
39.The condition or cost of an item as it is purchased from the supplier is called:* x" ?1 T/ ?2 w$ C, ~- l7 i
从供应商采购的物品的品质或成本叫什么8 r9 m' N2 D% n$ h$ v
A:As-purchased cost 购买的费用
$ N3 m+ J8 [* l, z' {3 D1 G  L
, Y9 {6 b" x2 Z8 Y- x2 e40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 |/ j8 [# K- W在新货到来之前用于日常所求的必要库存量叫什么
0 x. D* x7 q7 s# y8 e( W) xA:Parstock 基本日常最低库存; Z. I2 ?# u" d9 V; I

  v6 T" d- C7 Z0 X4 X) z) u41.Which of the following abbreviations is used to describe the proper rotation of stock?8 R$ |3 m, n2 L- h
下面那个缩写是用来表明正常库存流程?3 J7 `" c5 x- c! f0 Z
A:FIFO=FIRST IN FIRST OUT 先进先出
/ U% [% l- x4 R* H, y
: {3 H  v& W: V3 M0 i/ X* Q42.Which of the following knives is used to turn vegetables?
( c) k. J7 \8 h- L2 `+ {下面的那把刀是用来打开蔬菜吗?
% Q2 h: {) f6 i5 AA:Bird's beak knife   鸟嘴刀
3 f0 W2 w2 H$ E- ]0 x' Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 q3 v; ?# Q( J3 w2 [  B
5 p! S7 k0 R+ z5 [  S' m* l
43.What is an instant-read thermometer best used for?8 q2 t; g& {! t; O/ L
即时读温度计最好用于那方面?# B+ n" i2 V. }4 Q2 Y' t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
8 }* v! d" m& p1 M2 J) \6 o
! q( P% E0 o5 k- E& A+ n. w, u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 J% \! w1 N2 ^7 ~  x3 t下列哪些金属材料受热均匀,通常用在铁板而且非常重. ~2 n% ~/ V! r4 k
A:Cast iron 铸铁
7 R4 |# a( G. b( w
0 O1 b6 g4 ~! U- O1 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 e7 O$ z1 H2 v9 Q: u
哪件装备下面有一个可移动的碗和一个S形叶片?
4 @  O: i" O8 X  ~; b8 a- _8 B/ W3 @A:Food processor 食品加工机  S% S# s" G5 g( ~# }
http://www.google.com.hk/search? ... iw=1263&bih=572
( k0 G! q" Y9 H3 Z0 i
0 O4 |& i3 b! S, [! @7 B. j46.Which of the following is not a rule for knife safety?1 v6 D2 o# t1 \7 m' L
下列哪项不是用刀的安全规则?, R: ~- ?0 B  I0 ^9 ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- m' f- b' R% }8 ]* C
; f3 h7 n$ R6 o1 V* M- w) A' B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& R  k5 o; U5 E: m* S# J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 }) p2 [1 t9 R- l
A:RondellES 6 p( g' z# p. ^+ v- [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" n9 w2 g& }  r' i

6 E8 O, f. `8 k( Q  V# q) L, e1 S48.Which of the following is a diced cut used to garnish soups?8 i- ~( [( y( l9 m
下列哪项是切成小方块用于汤的装饰?
' W4 Z9 ]5 P  B2 _; g6 @0 S8 b" VA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ Z1 X2 d" E2 J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ t5 `& O* u, t* W  r
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!!——
# H) d9 ]/ K) B7 R! [" J1 w6 u, \; jA:Gaufrette
; e/ N3 g, ~6 n, t9 M/ m# zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. @2 ~' q: }3 w1 ]/ bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. W* U$ X# Y2 ~# G" AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 W: Z; ^+ D9 {* ]$ @* j, R
7 K2 J3 @3 J" ~% a2 u8 ?% e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  S* [7 i/ U( l6 A
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)' t$ r" h1 o) n! G# @' V, |( [
A:Cilantro 胡荽叶 香菜8 i  a, o, R! K  n4 h# ?1 J6 ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ P: ?2 Y/ Q% K9 ^4 l% ]. K60.Allspice is made from:& z; J8 x0 H$ g, H! o& Z. H7 \
多香果,  多香果香料是什么
5 U, s7 i1 A( e; X7 Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* F+ Z! m* F$ l' C" I
A:A dried berry 干浆果
, Y* z5 k, I, ~5 i# c/ a6 b( e
61.Which of the following are used to make a sachet d'épices?) ]# I9 e8 [, A. {' T4 d
下列哪些是用来做香包德épices?+ O! f1 n. Q  b) ?
http://www.sachetcatering.com/
* ^% u* d0 {" `5 a; b5 `  XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 b' {( E& X1 i
# u1 ^. J1 j+ r/ k
62.Which of the following condiments are not soy based?
. R' x2 k1 i; [+ ]' T下列哪项不是酱油调味品的?1 \& Y$ j/ M/ P* h
A:Wasabi 日本辣根
+ f+ R. ^0 U4 x& m0 T( F! B
1 ]/ M" b% w; ]! \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ a$ n# x! y1 |
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:
$ A6 {& b7 b- `" ]" N& I5 j2 l, UA:Pasteurization  巴氏杀菌7 E" E4 }! E. |% O9 ^5 Q

  t3 J2 P5 v, K, |# `/ [64.Which of the following steps is not the correct procedure for whipping egg whites?9 U* K/ R5 d' F2 t1 N) E
下列哪个步骤是不是正确的蛋清搅打程序?
$ Q+ i; X$ J5 Q7 V/ sA:Allow to rest before use. 允许休息后方可使用。3 F+ W/ y$ K6 ~* H& m9 g

: a+ e, a$ W  {5 c65.The weight of a large egg is between:一个大鸡蛋重量介于:2 o" \- T  |5 X6 s) U
A:56g and 63g 56克和63克$ ?+ C. s% ^! [5 a: I# {9 |
5 [8 ^2 s! E9 o
66.Evaporated milk is a concentrated milk that is produced by removing
9 C$ `# p( c2 r# j0 q1 ?. p炼乳是一种浓缩牛奶 是去除什么做的
- I/ h; i8 P! G% @' HA:60% of the water 60%的水" A" Z9 F- U* ?
) m8 ^5 b5 Z7 Z2 n4 g* s
67.A method of cooking that transfers heat through a liquid or gas is:# F1 I7 ^4 j4 q) Q$ ?
一种烹饪方法,通过转移液体或气体是:
. X# C2 l) X4 h# h" X+ Q1 e( {, Y. nA:Convection 对流; }3 H+ k2 t* t- O
. U+ @/ k/ b5 O. }5 `: g( t: t8 J$ R
68.The cooking of starches is known as  烹调的淀粉被称为' t- w# V; v+ G; ^! z3 P
A:Gelatinization 糊化! b" u: y5 O6 W6 H

6 L" @8 E# E& T! R* O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 T+ S" ~6 ]- i- [) X; }5 J1 RA:Braising 烤8 T  B: P* Y# J8 c- d; L

% U! \  O- ^5 I( e: F70.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:5 ]. e+ g$ G8 P: J
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 ]. U& \9 e( J: `/ i

6 F- J& v8 l; F) C; p- F3 m71.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
% l- R8 J  ~) o1 h1 S0 {: UA:Fumet 原汁. ]1 p& l4 {9 I6 K
$ r- V/ @6 T4 ~- L* {
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5 A) a) R" n# J# s1 B# c( ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 {# ]( d9 |; {/ F& l/ m1 I: Z  o
7 y7 O1 V# P" P* |" |& h73.Which of the following is a principle not used in stock making?* W. G+ @# P# [0 N4 j  G
下列哪一项不是用于制造高汤(低汤)的原则?# Q! A: ~" q! }/ s! b. I7 h% n
A:Start the stock in hot water.开始在热水中操作
, u8 [9 D' w, k' T4 v+ Z) k  z/ L. }' q5 A- j5 n0 x* v
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
" o6 c* @! f( J. l+ R. |  \- PA:Remouillage 法语熬汤# `8 k* N0 I+ B6 B! t
http://www.haibao.cn/blog/post/176242.htm
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