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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。
8 X, D  C# z3 v! W" u( ]) F3 V0 P% R
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。
5 ~" V7 v/ `! g9 n6 `5 [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1 U) i$ f+ q  q) n+ i
1.Which of the following methods should be used to determine doneness in a New York steak?
, P# E  R: ?, r7 u3 g- V. D* J' G% ^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)
) l  X. I8 z( [& V: [A: pressure touch. 压力触摸( A! s1 `, I) K) l9 h
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) W3 ^' ^7 a$ g9 r/ o6 B2 f: 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
# U/ D- [% \1 o2 ?+ r+ I1 YA: acid  食用酸, f) M& x# t7 B6 ^9 o
3.Vegetables are major sources of which of the following nutrients?
1 b. s$ a- C/ d+ j2 z' b蔬菜中包含的主要营养有哪些
8 f- V( Y) L3 e0 X7 u) tA:vitamins and minerals. 维生素和矿物质。8 f% h; \% c! [3 |" v
4.Cauliflower is commonly served with
, X6 I& i0 n. d6 J- D! \* ^花椰菜(菜花)最常见和那种酱汁搭配) _% C$ T2 F- [
A:Mornay sauce. 奶油蛋黄沙司. ^' ~! U. X" h) `2 ]3 a" E: W
5.Which combinations of products are found in pie dough?& ^! D: h! t& H" h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 v5 d2 E1 S: JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; l% Z+ O1 M6 c/ I' F
6The French term for mussels is 法国语青口(海红)叫什么
$ R2 U( U+ t# `# o- Q1 m9 n/ OA:moules.法语青口,海红
8 ?. M) k- f1 M$ ?1 z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 R6 P8 h+ L  ?1 XA:faintly fishy. 稍微有点似鱼味; v) {5 l) f$ N, H
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  L( t/ ^0 U0 L+ v2 k
A:2 days. 2天$ q7 _: d3 s% F% |- \6 T+ [
9.What are the principle ingredients in ratatouille? ! m5 D0 D/ {; R+ ?
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 v, K1 V( ]. Q) {* D
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 u; W% T& K4 g% t; G6 |  J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- B$ v. Q# {7 ~; \( C; {2 n
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. d2 v8 m5 l5 l, K5 C# A$ Z, M1 Q. MA:cook food in quantities that will be used up within 20 to 30 minutes.$ G( T/ Y, u' U
大批量烹煮食物要在20到30分钟内. t: ?/ ]) L" |; Y' O3 A
11.What person has the authority to issue a Health Permit?
/ Q5 s1 F( w% X& D. [. m谁有资格颁发健康证(卫生证)。
. B4 }8 K9 z. L/ H% C9 @A:Medical Health Officer.
+ Z; L6 j" B/ c" L6 w4 v: ?! i$ H4 U医疗卫生官员。
; h9 n& D( U. K9 b12.For what period of time is the health permit valid?/ V1 n) Z6 D0 Y* I9 u$ T7 ?
健康证的有效时间是多久?
2 ?# ^9 o( w$ Z$ ~( X6 @" j3 a! {A:12 months.12个月
6 }1 i/ W9 Z( g  b$ ?& Y* D0 s13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 G6 g; N& P+ L7 s1 j$ |1 B; z在食物和饮料准备区,通风系统换气的标准时什么
0 p2 v) s0 @' U' w8 }3 s# z; gA:08 times each hour. 每小时8次5 \# y6 ?5 H3 z+ K
14。The minimum temperature for manual dishwashing in the wash sink is
" T, N+ j/ J( f3 O% b8 y: L手工洗碗,洗碗池的水温最低多少度?
0 O: S' i% j. z4 d4 Z6 ]0 q% {! `A:110 degrees F (43 degrees C). 43度
; }8 [% @. R+ \: ~# _9 W15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* V' V9 Q8 [8 {2 c
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ v1 |$ V% m* SA:180 degrees F (82 degrees C).  82度
# a+ q; e  P: j( \7 R/ M/ K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* ~7 ?7 n4 G' k" {1 N5 Z; F
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 ?6 v2 `* d' v" N/ UA:en papillote.  法语自己理解
6 s4 Z! n! |$ F4 W% x17。Wing or Club is considered a
( ?. n3 X, |$ \/ Y8 D' e* k$ N翼和CLUB 被看做是一种...
$ Z4 K% O; T; e: |1 u$ W% u# HA:Bone- In Cut     带骨切
7 l8 U1 j) S. v  N18。New York is considered a   纽约牛扒被看做是一种
  y; T8 `( K/ a1 jA:Boneless Cut     无骨切: e: [  K' o9 d' N
19.In general, a court bouillon for freshwater fish will contain
# p4 c  G* G8 F* }5 O( X; |6 }- c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' P) g3 H- k" G# n( `  i% U0 y0 Q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.( T8 [: {  @5 m) U: P! O" G8 n
和做海水鱼同样数量的调味料和香料% @: s" @: t2 r( V. h8 F
20.Anise is very similar in flavor and appearance to3 P/ H) {' j5 K0 E+ U  F5 F
八角和下面的那种原料有相同的味道
4 i1 C! B6 ^  Z& [A:fennel  茴香
6 `* g' j% e, O- T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, i0 ]7 y( C  l: O2 B- w7 d7 ]) o
下面那种原料更像大葱且有平面的叶子! O3 V' l) l+ h2 i" ?5 C
A LEEKS  似蒜葱 (这边人叫京葱)- O$ R6 e) S5 [" Y& U2 L7 d1 {
22.Which of the following cutting shapes refers to a small dice: |5 w* r3 A0 W
下面那种刀切形状指的是很小的粒(末)
! O6 h! l  [; d- [2 aA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
; Y4 I2 @$ \0 }- R3 r! a. d23.Oil is added to the water for boiling pasta in order to
7 q: ^: h, E9 c- p( p向煮沸的pasta (意大利空心粉 )中加油是为了
- l8 Y" x0 h6 \0 s6 O# J+ b9 QA:prevent the pasta from sticking and to minimize foaming action.
7 Q' @* P' |. n- }8 J% Q防止面条黏合并降低发泡。
' n$ H# u$ c+ a3 X5 Y7 o' f24.Which pasta dish features pine nuts and basil?
" b7 {- @' c; S9 _2 F下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 V$ [& G( u1 Y( g! k* B, }
A:Pesto.一种绿色的意大利面酱 8 E  P/ |3 {2 b0 ~6 w
http://www.tianya.cn/techforum/content/96/563836.shtml
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1 a6 x' J' D- |: L25.Which of the following is a spring vegetable similar to spinach?
1 b, w6 @2 A. J( M3 ~  Q下列哪项是一个春天的蔬菜类似于菠菜?
* c+ a4 {: F3 VA:Sorrel. 酢浆草。
# a8 B9 F& {# r# x( Y9 Whttp://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?
理袁律师事务所
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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:
; G% E6 {. B* U$ e( M哪位厨师最早带来高水准浮夸的美食
: r6 ?$ d8 T  u% M7 N0 P6 u$ `AAntonin Carême 人名 安东尼·卡罗美8 J: S+ F1 i, F% g

6 W) N) C+ M6 l# b) M2 a" r1 B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& V6 A; R- O. }7 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 。5 Y. E; B" z7 N8 y! R5 n  ?
A:Cast-iron stoves         壁炉, x( J/ w% ^1 D: L
http://www.usstove.com/products.php?id=6: I4 j4 m: G4 m. k8 Q

6 ?6 [0 q; j" ]5 M  K- t, x! m% K) ]28.The French term used to describe the roundsman, or swing cook, is:$ X  K- d. \  k" X
法国术语,用来描述roundsman,或摇摆厨师是:
' b1 I' h2 A( C/ `4 UA:Tournant   图尔南* I& @4 x5 o/ t/ b" I

) K7 {8 \: z- N: N/ H! ?  Z2 I5 ?29.Another term for the wine steward is:
% J5 m. r+ ]; h9 s% _葡萄酒侍酒师的另一个术语是:
/ M6 y) ~# e8 H" M2 s. b0 sA: Sommelier 侍酒师) m4 u0 D2 b, a) Z2 A% S
' L. _2 ?9 i- _& o- z: _+ N# }+ a
30.Molds, yeasts and fungi are examples of a:
( q* b* ]0 \" b' Q4 H霉菌,酵母菌和真菌是一个神马例子, Z9 R9 ]. Y9 ^$ R3 [
A:Biological hazard 生物危害
' k+ _8 w8 q0 F6 q$ l, Z) i7 ]1 V4 E
7 w  o$ ^: O1 v7 F% X$ C; x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 m+ J& x5 t' R. Q# ~# N9 W
根据加拿大食品检验局,食品的危险温度区在多少之间:% @' d) r: D# i! Q3 b' w
A:40° and 140°F (4–60°C)     4-60度. G0 L5 |# _) M5 Y3 {7 }; i
. a( N" F5 e% @
32.All bacteria need the following for survival:7 v) c/ D+ K, Z. f5 s
所有细菌生存需要以下哪些内容:8 f0 F- @' {0 u9 }
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# [, m9 L! `& D  e  f
2 K: a5 a' Z; {
33.Which of the following correctly represent critical control points in a HACCP system?, p7 |. Y6 [! p  z7 a7 e, U* K
以下哪项正确表示了HACCP体系的关键控制点?# E6 T3 p: q: E) R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , X/ h1 E& T, F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 j6 f; P) t4 T! z( x9 L
0 }9 P% U* E7 V
34.Which of the following is not an example of a carbohydrate?
; Q2 r) X7 \' Q% ]下列哪一个不是碳水化合物的例子?( T  p( ~+ E: _2 c! v
A:Essential nutrients 必需的营养物质7 r* k! O: c' O

2 \$ w6 M. s2 v35.The process by which a liquid fat is made solid is called:8 u7 L) E( w2 l. c% K
液体脂肪做成固体这个过程叫什么
9 u2 a9 F$ q" \" ZA:Hydrogenation  氢化- e! `# Z! F9 ?4 T$ K% K! s

# y  x& h% h9 r7 i36.Which of the following is not an example of a fat substitute?
8 D0 Z4 z5 T, ]下列哪项不是脂肪替代品的一个例子. n' b2 N+ x$ `7 E* T
A:Acesulfame K  安赛蜜K表# L# B* I9 d9 v0 }3 A
1 A) b( J  U6 T+ U
37.Health Canada requires that a product labelled "fat free" contain:
2 w3 ^' K: e7 ]5 G! M* E加拿大卫生部要求的产品标有“不含脂肪“包括:; g3 v& c* L0 K& X3 E7 G% p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 p+ U' G+ A. k! t6 {# N* B3 r4 a$ G+ m
6 r2 ~  D* S* n1 ]; \- P
38.Which of the following is not a problem associated with converting recipes?
, l2 B) }5 v/ i8 `( _下列哪项是不相关联的转换配方问题?
. y- M4 A6 M% h# u3 O* B! N8 `. e$ yA:Unit cost 单位成本
( O1 x, M( k( l" i7 j8 z& V+ q( s3 v. `
39.The condition or cost of an item as it is purchased from the supplier is called:
% `9 ^: T! W2 B3 k* B8 S6 V从供应商采购的物品的品质或成本叫什么
; W) J1 a4 v/ _( MA:As-purchased cost 购买的费用
. U3 \- c5 h0 O+ Z$ y  h
: l% I1 g$ u$ ^40.The amount of stock necessary to cover operating needs between deliveries is known as:
; }. T- C, g. H8 F; q0 f在新货到来之前用于日常所求的必要库存量叫什么) F; w3 _0 A" x+ S9 R4 x1 {4 b2 ^; J
A:Parstock 基本日常最低库存
  h) v* U. N$ {% m, |. Q8 M# t/ U
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 D$ g, R3 {- ^
下面那个缩写是用来表明正常库存流程?
1 U% y. m+ |* _* d+ FA:FIFO=FIRST IN FIRST OUT 先进先出. d- D6 c9 a6 A& V* X; `8 z' c+ \
1 o; {, w3 m+ `1 C8 q
42.Which of the following knives is used to turn vegetables?
$ t; i% ~5 q" L7 N( I下面的那把刀是用来打开蔬菜吗?4 \6 i) ~9 [6 v8 _
A:Bird's beak knife   鸟嘴刀6 H$ I- U$ n1 d$ n3 }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" A9 M0 r- I% n3 x

+ I- R3 w3 Q" G3 O' m) j43.What is an instant-read thermometer best used for?+ @1 ~9 F, B% v" e: N
即时读温度计最好用于那方面?
& y5 d! I7 o% YA:Checking the internal temperature of a roast 检查被考物品的内部温度; _- C3 [4 Q: k9 M6 u+ K' [& m  J

. q0 \  D7 M* p$ ]! F3 m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 G  Z  K6 i* y6 T% x下列哪些金属材料受热均匀,通常用在铁板而且非常重( V. j! h4 W" l- R
A:Cast iron 铸铁) s1 v' q7 L5 a  Q" W4 W
: U2 c9 N( v, L. a
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# \8 O. H& R3 Y
哪件装备下面有一个可移动的碗和一个S形叶片?
/ v/ X6 e: L& u5 S8 ]; N- W9 cA:Food processor 食品加工机
# `, g8 j5 r- C$ [: r& K, f0 m  lhttp://www.google.com.hk/search? ... iw=1263&bih=5728 P& R7 i& C8 a; ?( n: c1 _
0 |& ^* `3 b5 s) p! p, \: h* g
46.Which of the following is not a rule for knife safety?
' Z2 ~# d; t  w+ f下列哪项不是用刀的安全规则?
7 h+ d$ L; i3 JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. ^* S- f! r" b9 \6 u! _) @+ t! M% p' i! T3 m0 ]4 N, }" V
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 ?4 d+ E8 z& Q1 F$ G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- P, l0 M5 R5 ?A:RondellES
2 v# z7 b( k. j+ [, p) q* e  yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# b' B. W  ~0 U9 ?" Q, R0 ~8 Y# b( `
48.Which of the following is a diced cut used to garnish soups?
" k+ N5 j8 Z3 A  C* M- x0 o下列哪项是切成小方块用于汤的装饰?2 x! Z/ r7 }5 p/ S3 J- v4 L1 n3 j
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ o8 F; d) o5 P, ~; c3 W2 b, K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 V5 e9 m/ E# ?2 u' ]  J$ I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!!——
) y( l! n1 y3 m) FA:Gaufrette
) {! j. F) u- f& U* r* Z6 Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* F; X( i' q- s- B! x# @; y) fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) e5 D8 f3 i) wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 J6 l% v/ \' N8 D* h) ?5 i2 H# Y4 D3 x# ?- @
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  F& n3 k0 D4 @7 y$ U
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)9 j; }4 u& X; H
A:Cilantro 胡荽叶 香菜
# M3 a0 ]$ ~. |! Z" rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 _: X% u& M3 V9 I
9 R1 }) {5 \: ]. h- [) m4 F60.Allspice is made from:
& n! j( D9 k7 N/ f6 N/ p 多香果,  多香果香料是什么
0 ]% `% O2 I4 v2 B( m# N+ F4 Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) @+ g5 \$ r6 D$ h  U
A:A dried berry 干浆果
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; \; ?/ b; x! ^1 ]/ [" ]7 @; S5 b61.Which of the following are used to make a sachet d'épices?4 ^5 h8 V' I  [. V9 X$ e
下列哪些是用来做香包德épices?
+ G; b/ g+ C' ahttp://www.sachetcatering.com/2 K5 M. s' L- V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
; x% b- I( ]6 W( h
; t1 U1 p6 a0 y! J' E0 p+ b  Q62.Which of the following condiments are not soy based?
* u/ e2 v8 X, T( w; V2 b3 G2 p下列哪项不是酱油调味品的?
& l7 i- N3 K# X: z4 e# Y3 AA:Wasabi 日本辣根( R6 r9 s$ ^) S7 Y* p
' q/ N! L& B1 d! S, }. T
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' ?5 d: C1 Q$ d0 C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:
+ [4 G. O7 Z7 H# a. z5 hA:Pasteurization  巴氏杀菌7 i; ]2 G$ B- q) X7 i

5 |+ L1 S8 b$ x1 h' \' R; d4 S. t64.Which of the following steps is not the correct procedure for whipping egg whites?- k$ h% v% H* x  u6 Q5 f
下列哪个步骤是不是正确的蛋清搅打程序?
4 b7 j5 c+ ^# `# s3 GA:Allow to rest before use. 允许休息后方可使用。
8 D. \5 b% l! _" U6 ]! _1 }7 J
0 |) i( x  \6 M9 Q5 }65.The weight of a large egg is between:一个大鸡蛋重量介于:
& @) P& v! M# U6 |: Y. b: E6 ]A:56g and 63g 56克和63克* o( n3 o$ j" i% y
/ F+ V! |( d6 r& r: C3 {- W
66.Evaporated milk is a concentrated milk that is produced by removing$ |% M* P0 W6 z6 j' S+ h+ {
炼乳是一种浓缩牛奶 是去除什么做的
4 x  y9 i$ m9 c" L# EA:60% of the water 60%的水* |+ ?: R% ]$ E& ]$ {% r; j

' q: S& l2 \& u, h7 s5 [- o* e67.A method of cooking that transfers heat through a liquid or gas is:8 {9 Z) K0 u( a, z
一种烹饪方法,通过转移液体或气体是:
1 L* Z2 R4 V2 h+ zA:Convection 对流
; z  ~9 _/ t2 V+ H; Q2 e  Z7 g9 l! ]
68.The cooking of starches is known as  烹调的淀粉被称为
8 p0 {. ?+ _! r" qA:Gelatinization 糊化8 s  B6 F: k* _+ I0 w
; Z( \% s3 V6 ~9 G/ h( D% V
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 V6 ?# j  [: T  MA:Braising 烤2 S' `9 f6 o+ z5 H

, v' ]; I! Q% i, Y) T9 M70.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 |0 x# V: ]+ E8 t2 XA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 m$ G9 v1 S; C

: w& K/ r& d$ P$ z$ h5 T71.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
7 k: a7 l9 b8 _% cA:Fumet 原汁
: D. g+ M5 X) e2 P3 ?
. d6 l+ S9 p+ ], p) n0 f72.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3 E2 ?, y+ B1 F! U) s
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 K9 R! ]: n7 |: ^. k) ]3 \, c! y1 Z& ^. V
73.Which of the following is a principle not used in stock making?$ H6 W" e9 F; C
下列哪一项不是用于制造高汤(低汤)的原则?' d: v" j5 p; }  K+ c8 J' g/ S8 J
A:Start the stock in hot water.开始在热水中操作/ w( x6 E4 R; h  D
0 K( C5 R! V7 g' |5 M7 ?  t2 z
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! x* O3 i7 z; n$ O
A:Remouillage 法语熬汤
; [9 u8 X0 g+ a. chttp://www.haibao.cn/blog/post/176242.htm
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