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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。( a3 G5 L) s: T+ x# C" S0 d
9 P! b4 t0 u) r0 N2 ^6 H& {
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。3 s# E2 w& M6 ~: ]! Y
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4 b! M  D0 b3 D2 ~
1.Which of the following methods should be used to determine doneness in a New York steak?+ N5 Z/ c! R8 l: 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)
1 j( y* R1 T9 q6 BA: pressure touch. 压力触摸
  o; C) o' ?1 e. i6 R' O' r' H2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 j- W+ A" F7 O; t8 Y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/ h' Q" R* V2 R& B7 \
A: acid  食用酸
2 J% J8 O7 m5 V$ f' K$ T. J3.Vegetables are major sources of which of the following nutrients?6 s: m" Y* S, ~5 z
蔬菜中包含的主要营养有哪些
! D1 H0 z/ Y1 H+ X5 i' g& D9 v) SA:vitamins and minerals. 维生素和矿物质。
3 ?: f9 {' R. A+ O  q3 q9 C+ M# Z4.Cauliflower is commonly served with% _3 G3 g0 X9 |+ O
花椰菜(菜花)最常见和那种酱汁搭配$ c9 h7 r0 |4 K8 U, w
A:Mornay sauce. 奶油蛋黄沙司
# {8 ?5 y9 g; ~$ }$ p/ [' ?5.Which combinations of products are found in pie dough?
* y. D6 E+ O, \! [; Q5 j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 o9 [; ^4 H; n2 O6 k
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! u( L" [) C6 l6The French term for mussels is 法国语青口(海红)叫什么
  W; v# i  m  f% m7 h+ yA:moules.法语青口,海红  J8 J" W; Z: t; y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, T; g( D8 L6 K" h
A:faintly fishy. 稍微有点似鱼味1 E* v8 n4 O1 |/ i0 }
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, y% d9 ]# u; a9 X- D* HA:2 days. 2天
4 N# K3 v) G- I1 [9.What are the principle ingredients in ratatouille? $ s/ G" T1 ~  }( s
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- V# H/ s" w: C. N& h% `: N: SA:Zucchini, eggplant, green peppers, onions and tomatoes
9 G; T& e! a. ]. o5 \3 Q3 R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 _" N$ K: @8 ^
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 L# O/ ~8 i! N7 Y/ p( b6 _$ Y
A:cook food in quantities that will be used up within 20 to 30 minutes.
& ]( s6 W2 n2 V大批量烹煮食物要在20到30分钟内- ?/ n0 g9 u) W5 _
11.What person has the authority to issue a Health Permit?
9 f" v3 I, }" V, e: b谁有资格颁发健康证(卫生证)。
0 D( [6 Z7 c; [4 k2 S7 qA:Medical Health Officer.
6 Q, k- G3 `  v$ a, Y+ a+ k* ?医疗卫生官员。* q3 T7 e0 A5 M0 n- T( x
12.For what period of time is the health permit valid?
7 D5 J4 B/ J: B0 M7 S# x健康证的有效时间是多久?
) o: a& b6 ?# y2 @9 G1 LA:12 months.12个月
4 [- n7 Q# J, n0 A# E6 N2 G, L13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% B. P' D' [3 s* l% N( z在食物和饮料准备区,通风系统换气的标准时什么
- e1 A2 V2 X) s* G# `* tA:08 times each hour. 每小时8次
: Z3 r4 W. K/ m" P! Z# b14。The minimum temperature for manual dishwashing in the wash sink is
; ?! `9 S+ x7 ]: |" q手工洗碗,洗碗池的水温最低多少度?
; }$ n2 d8 ?8 G, d9 @( u- PA:110 degrees F (43 degrees C). 43度
% w  m, ~( V3 [8 f  Z- T15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 g3 U3 Z. v) n, m3 I, q; [4 V. W+ R& J: e用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 r1 o* t& `7 }3 p* T" {" W; hA:180 degrees F (82 degrees C).  82度
' T/ }0 t2 c0 i0 L, o) w16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( ^5 G+ }* f7 |4 E1 }用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' N- Q' }, N* q5 ]" W# T* u
A:en papillote.  法语自己理解9 y1 V; s1 v5 s5 W3 b6 B
17。Wing or Club is considered a2 L- Z$ d/ q3 [( s: t/ |4 h
翼和CLUB 被看做是一种...
' C! V; i0 X$ k6 H7 R* H1 B# OA:Bone- In Cut     带骨切: |6 D/ Y; A4 {. W
18。New York is considered a   纽约牛扒被看做是一种3 Q2 h) f! S9 J  q: d
A:Boneless Cut     无骨切
% `# j6 A) v: [! u: ^# ~  M+ {19.In general, a court bouillon for freshwater fish will contain( g  U5 K7 C3 o& X' P" D$ i
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
' s6 \% {: h6 O1 Q/ X# t4 ]A:the same amount of seasonings and herbs as a bouillon for saltwater fish.; s, z5 a3 {" l
和做海水鱼同样数量的调味料和香料
* `3 Q; H1 b& t2 @' K20.Anise is very similar in flavor and appearance to
9 H' h, q; x& W  s- C  T八角和下面的那种原料有相同的味道
- m% O3 Q+ ~+ ~, M5 f* M& gA:fennel  茴香
) N# O& N& L% s21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! t6 D* U. m) Y, l: V9 O8 H
下面那种原料更像大葱且有平面的叶子4 l, x* k( C) M8 `
A LEEKS  似蒜葱 (这边人叫京葱)
$ y3 N2 v, s( w" W22.Which of the following cutting shapes refers to a small dice
: E" z: L5 V0 J8 N: x4 x& w& u下面那种刀切形状指的是很小的粒(末)0 Q1 t' e: {9 t$ e
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! e; m( L$ k9 H
23.Oil is added to the water for boiling pasta in order to
" b1 E- _. y1 p8 B% B. u0 S向煮沸的pasta (意大利空心粉 )中加油是为了
5 f$ X" E8 C8 @- g0 M5 @A:prevent the pasta from sticking and to minimize foaming action.
4 c8 C- [7 {- ^/ m0 h! v防止面条黏合并降低发泡。
& _. F5 `7 _4 E! s24.Which pasta dish features pine nuts and basil?$ X. `* O: `# M+ F8 _' z0 Y+ ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! [, S/ O! B8 t- @+ W' t0 u' r
A:Pesto.一种绿色的意大利面酱
1 @/ ]9 p! F( M9 F, mhttp://www.tianya.cn/techforum/content/96/563836.shtml- r& j6 j$ e0 o/ e
$ ]" Z; P# j  N" h- J6 Z' |4 }
25.Which of the following is a spring vegetable similar to spinach?' v+ J# U) Y# u7 e
下列哪项是一个春天的蔬菜类似于菠菜?: r2 I: q2 ~9 Z/ e+ _( U/ x
A:Sorrel. 酢浆草。$ k. y# Q, u5 ~' X
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:
: U2 O, j& [6 E  t. f/ W哪位厨师最早带来高水准浮夸的美食
; m$ x( D  b; K2 QAAntonin Carême 人名 安东尼·卡罗美( g1 V+ M; }% F9 q: F4 ]
, w1 W  `/ s5 e* k+ V3 t
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 A& w! ?1 Z1 v7 U8 ]+ 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 。
: N; E% Y/ z+ U6 b$ z; XA:Cast-iron stoves         壁炉  Y+ D  Q3 V7 a$ j' ~# Z. V
http://www.usstove.com/products.php?id=65 Y8 P" x4 I% z  t+ K

. k7 E- E8 z6 q5 i( A" ]+ P: s( s: {' j28.The French term used to describe the roundsman, or swing cook, is:. p9 H2 B! t) t/ a% n
法国术语,用来描述roundsman,或摇摆厨师是:
7 z1 @7 d3 ^" k4 x* a) @2 `A:Tournant   图尔南
  c# Z; I7 D# [0 x9 v$ a" @6 y0 T+ p
29.Another term for the wine steward is:+ z1 Y! K( S4 B* U  V! c- _
葡萄酒侍酒师的另一个术语是:
8 ]- V2 S% K6 G0 E( vA: Sommelier 侍酒师
! x; j9 i' L9 U, i2 t! V- Z: [8 _# ]/ p5 }0 C9 v- F
30.Molds, yeasts and fungi are examples of a:/ y; p& q1 ]0 b4 q. _3 f4 T" J
霉菌,酵母菌和真菌是一个神马例子) k& ^7 R5 v3 S& Q
A:Biological hazard 生物危害) j7 X+ V6 a) I' j

8 n; A' K1 ^' I% [( o( c( W( H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 K9 ?  O* ^8 X+ {6 {4 j& p/ O% [6 i根据加拿大食品检验局,食品的危险温度区在多少之间:' t' |( x0 p  p) `7 y9 S
A:40° and 140°F (4–60°C)     4-60度
# w5 \: h7 L5 t. h, K; @* ~8 e! U: I6 r9 i
32.All bacteria need the following for survival:1 i6 V& H5 _3 h7 g2 d2 r
所有细菌生存需要以下哪些内容:$ s0 E. _# J+ X( d2 \
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 @7 T* [  D) e2 q3 k

; ~  v2 r+ w. i7 f9 Y4 G6 T# [33.Which of the following correctly represent critical control points in a HACCP system?4 i0 n( I9 F% V+ C& O* @
以下哪项正确表示了HACCP体系的关键控制点?
* I# o4 ]: m  {8 }' L$ JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 K1 @4 e# q7 U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" G1 ]3 K! q( N9 V. T

8 v! r/ J3 m% Q2 a- B1 h34.Which of the following is not an example of a carbohydrate?6 D; @. F( h/ u7 U' F: j, J* r
下列哪一个不是碳水化合物的例子?
  P: h- f  x; m! h0 V/ a4 \' H3 |A:Essential nutrients 必需的营养物质" Z+ g/ _: b0 v: r! T+ s: U
- f4 @" a8 @: `! v/ l0 |. e
35.The process by which a liquid fat is made solid is called:
. P$ h1 r7 N! b& }+ q5 u液体脂肪做成固体这个过程叫什么
  ]: h5 O0 K" VA:Hydrogenation  氢化8 w. _/ {8 }5 o4 C. f" i
* J: e4 z6 F4 ^" C, @
36.Which of the following is not an example of a fat substitute?
* J4 q( C' h! Q9 K下列哪项不是脂肪替代品的一个例子/ C$ K  J1 I5 v/ R/ u5 _
A:Acesulfame K  安赛蜜K表
, [: y& @1 X5 [9 m& H
9 r' j) j. [/ N37.Health Canada requires that a product labelled "fat free" contain:# B6 M! i! U7 @, o
加拿大卫生部要求的产品标有“不含脂肪“包括:" m+ |8 v# k/ Z/ s) a) S  A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' \. o8 ?+ C" B, n# e5 ]: T8 V

0 R* i3 H  C& H1 s; c38.Which of the following is not a problem associated with converting recipes?
' n  q, J( q  e* I, J+ b7 Q下列哪项是不相关联的转换配方问题?
3 z6 T: t: L4 o) N& s. v' `( GA:Unit cost 单位成本% M; Q+ M1 E9 i% O

0 L3 }5 u( F7 ~/ A2 p39.The condition or cost of an item as it is purchased from the supplier is called:
1 [- w9 z& u) s5 {9 M! h从供应商采购的物品的品质或成本叫什么
7 L2 y- H4 u/ x9 [A:As-purchased cost 购买的费用
- d. s" Y: E8 p% o# S
" K5 M" p  Z+ I" z$ f' C. C* X40.The amount of stock necessary to cover operating needs between deliveries is known as:
% T9 G3 l% a2 V3 Z- T+ D在新货到来之前用于日常所求的必要库存量叫什么
& E' Z- [. s$ G+ R4 m" z# m5 ^6 w9 T5 EA:Parstock 基本日常最低库存# `# E9 |: G( n( k/ `
' k) i. n0 `, A+ |7 s
41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 o7 \! \( m8 H# W: U下面那个缩写是用来表明正常库存流程?! \! D/ Q) Y3 t+ d, D/ P7 Q
A:FIFO=FIRST IN FIRST OUT 先进先出
3 y+ v7 j% e. @9 \3 f5 ~. G1 K2 e9 W$ o5 v' \7 }. k) |/ E
42.Which of the following knives is used to turn vegetables?$ Z8 K7 c) f* k$ ]
下面的那把刀是用来打开蔬菜吗?# Q7 ^1 V) j* K0 S- [+ k" ~# ~
A:Bird's beak knife   鸟嘴刀
( U+ f: y/ a+ Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% i1 }0 V& I6 w5 D5 n
$ E/ C4 z) V) {) q' d( y43.What is an instant-read thermometer best used for?
% V! b' j6 y6 E! \+ M# c/ z即时读温度计最好用于那方面?1 P; j+ Q! U6 k" u& F% k
A:Checking the internal temperature of a roast 检查被考物品的内部温度! R. a: A) z$ A2 U/ ]6 U
, J( W/ }4 ~7 S) `) s/ f6 Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( D- Z: T+ _: G/ m+ s1 B' P6 P
下列哪些金属材料受热均匀,通常用在铁板而且非常重# k8 q$ q3 |$ ~, i) ^
A:Cast iron 铸铁$ q; |8 |% y5 ~; \4 o

! u0 Q" g% P- j0 d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 J# U  z5 t9 i$ Q/ f1 d哪件装备下面有一个可移动的碗和一个S形叶片?2 B' M3 B5 U  |) F
A:Food processor 食品加工机
- m! }/ w! P! g9 ohttp://www.google.com.hk/search? ... iw=1263&bih=5720 ]; i/ h+ T, }8 f$ q

, {, E% F/ \; w0 k46.Which of the following is not a rule for knife safety?
, V2 h- \/ z8 ?5 u2 {7 Q/ Q% ~7 c下列哪项不是用刀的安全规则?
  X6 K4 ~2 q. e0 @) q- p% E, |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! C- a4 U# H3 w: q6 n* x  l

6 D0 C* G/ m4 I# h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ M# w5 U0 D) _7 @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. c  _2 R' {* `, A4 f/ s( T7 g) ~A:RondellES . J' ]3 T# K. |( v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 i; X4 v& V2 y% Y% D# ^
6 M9 b( _% u  Q48.Which of the following is a diced cut used to garnish soups?& @, k+ R2 X. x( q" n2 u$ u, |. r
下列哪项是切成小方块用于汤的装饰?
1 i- G# O7 O2 ~9 _; T/ oA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ i# T0 k1 `' g0 V" Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 ~$ f* K8 ^, ~% [# t. A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!!——
6 k; a& @! D* Z) B% m& v  I3 \A:Gaufrette # c! v) Y/ f4 j! f9 A* a/ l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ B) P9 T8 m9 G9 i( A* g' ?( T3 Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ m' Y+ @* E7 C: f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! G6 P8 }, `8 _, S3 O; 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)( I6 f/ X2 J# A3 D  c3 X
A:Cilantro 胡荽叶 香菜1 c3 r! R/ J# }6 K7 {/ }9 U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 t' k/ g8 l4 S, D, r* l
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60.Allspice is made from:1 Y# V" x( H3 f# d9 q
多香果,  多香果香料是什么% X. J  j; w) W" d; a/ k: e2 J
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" [5 }: t- ~  T7 T4 X
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
# L9 E! V  x& c6 [下列哪些是用来做香包德épices?* F9 p0 z! }7 Q/ R! z$ j
http://www.sachetcatering.com/9 r) b4 G6 x$ k  m4 ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
5 |5 ~/ _4 b  t" S, Y+ _( T" ]0 Y& [: e
62.Which of the following condiments are not soy based?
" ]) [- \  p& l9 h8 W9 B. {6 b下列哪项不是酱油调味品的?' C/ n7 ~; a3 w8 v7 ?
A:Wasabi 日本辣根
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! C: P3 W7 _, F; l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 g! C, }2 R1 m- q1 W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:; u3 B9 h1 t$ v- R
A:Pasteurization  巴氏杀菌
9 N8 E$ _. a% s8 F4 |- B5 h0 s* X' ]0 v3 x( [. c" a& I
64.Which of the following steps is not the correct procedure for whipping egg whites?
0 J% E! V6 ]  k. U下列哪个步骤是不是正确的蛋清搅打程序?
7 G" z* A' ^5 b  aA:Allow to rest before use. 允许休息后方可使用。2 l; }- b& G# t& o5 `( F/ L
# X8 _; E9 m" w3 I  |( s
65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 n! h' g; y: N& Z. iA:56g and 63g 56克和63克
! U2 z' c% e5 q4 G* ~6 B. y# d
9 I. E$ u8 o' }1 |' U66.Evaporated milk is a concentrated milk that is produced by removing
* {$ t/ {4 P, ~' t) f8 B炼乳是一种浓缩牛奶 是去除什么做的" S! `& E3 m, o5 p; o+ ?
A:60% of the water 60%的水5 k: d5 Y+ Z) [" ~
) g  d# Q# }1 K3 Q. Y
67.A method of cooking that transfers heat through a liquid or gas is:) x/ g+ n  }* p0 M; V
一种烹饪方法,通过转移液体或气体是:
" O) E% |5 ]1 \* j4 DA:Convection 对流
' N2 a( \4 c% H& r- k: h  Z* ^6 a
68.The cooking of starches is known as  烹调的淀粉被称为
6 @. X; Y  p) e; {" K1 L/ m  ]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?
; x6 }9 M% r0 q5 o( V' g8 PA:Braising 烤+ L0 _, _% w# Y9 W6 v/ n
( w' @) w/ {/ f: Y0 c
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:
3 v8 Z$ {1 Y4 L! iA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 |: B  B2 g( n4 m: _* l  p
) a* B6 F( s  }
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3 J+ a  U+ `- Q  ~  ~$ h) C
A:Fumet 原汁
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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
/ S( Z; t8 O4 {- n  jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 E: c$ \" h+ y2 f: {
/ I4 y/ K& e: t2 @: ?$ z73.Which of the following is a principle not used in stock making?( r: n9 M  v3 ?% d/ m7 `. i# |4 y6 \" p
下列哪一项不是用于制造高汤(低汤)的原则?
; d# }% c3 z' u, ?7 FA:Start the stock in hot water.开始在热水中操作/ D  u  |, L( Y& M& X6 s" i
4 y8 P% k2 c( d  M; i6 r: c
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9 ~" Q( @$ E: V
A:Remouillage 法语熬汤
  [6 P& v- U8 {http://www.haibao.cn/blog/post/176242.htm
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