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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。
1 X8 m( O' [: n/ R& {& n3 m0 k6 I
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。
; C  j& d2 v0 h& V# _. |! P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" F1 b9 y0 I7 ~+ X  w8 z  }  {# e+ [1 ?
1.Which of the following methods should be used to determine doneness in a New York steak?
; K+ d" U& g9 C2 Z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)
' a& [: s# V/ Y! BA: pressure touch. 压力触摸
5 T+ B) p1 v( j% S3 P+ n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( y6 p; y& _) E' N) W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$ g7 W, N4 O8 B) \8 r
A: acid  食用酸5 m/ s1 a/ j6 n$ ^+ w
3.Vegetables are major sources of which of the following nutrients?
! }% ^) i9 ~' S; l蔬菜中包含的主要营养有哪些$ k6 N) l: z% U: j. S, {
A:vitamins and minerals. 维生素和矿物质。% e+ F8 o& E, r; q
4.Cauliflower is commonly served with, z. P5 ~: G; d' ?
花椰菜(菜花)最常见和那种酱汁搭配3 \9 R( k6 y2 P- v1 C
A:Mornay sauce. 奶油蛋黄沙司
0 G7 k) m+ g  _, o% |. D+ W5.Which combinations of products are found in pie dough?5 N9 {3 [3 H7 Q  l. w
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)* e( \% ^  d# L4 T) M) r+ [
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) ~6 [( t; r+ r3 O" Z* C
6The French term for mussels is 法国语青口(海红)叫什么1 g+ y) U( f( G. O9 ~; \
A:moules.法语青口,海红' {: ]# q& F- r0 K6 q2 I1 A
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ N( [1 r% U! E; f) I6 w( YA:faintly fishy. 稍微有点似鱼味
3 C0 L" K/ T3 j8 c8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" @* a  l' V& _" w+ b; N
A:2 days. 2天
8 J4 V. D- l1 [* A) F9.What are the principle ingredients in ratatouille? ; z! F8 F- e: q  }5 P
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ `6 E9 |% H  p' L1 t* YA:Zucchini, eggplant, green peppers, onions and tomatoes/ Y6 `& ~* N$ d, z# \; E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 Z8 m. @1 @. t5 P* o10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; |/ }/ \, U/ [A:cook food in quantities that will be used up within 20 to 30 minutes.
& `! q  l) ]' s- K大批量烹煮食物要在20到30分钟内
; I! n( o2 B3 }5 R4 O11.What person has the authority to issue a Health Permit?- t( Q4 v8 ?' |: t
谁有资格颁发健康证(卫生证)。4 B- ]  k" E( d8 X' R  l$ S2 v4 `
A:Medical Health Officer.* {4 o$ n1 i# a8 \8 |
医疗卫生官员。
, L/ s, n/ g- p" Z  o* k12.For what period of time is the health permit valid?" S/ s/ k% Z  p/ @4 Z
健康证的有效时间是多久?
0 l; {1 \5 G( b( J% i! |/ s' u+ PA:12 months.12个月' t( M- s: \; m- \* R5 ~8 k
13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ A  W' p6 P0 Y; _3 G
在食物和饮料准备区,通风系统换气的标准时什么  m2 U4 K3 O( r
A:08 times each hour. 每小时8次
$ E. w- w/ \8 A9 o14。The minimum temperature for manual dishwashing in the wash sink is- Y0 L: f! g# g4 f
手工洗碗,洗碗池的水温最低多少度?
& M* ^8 y7 l) zA:110 degrees F (43 degrees C). 43度( l1 e! |* `! m9 x. e1 l; P
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 `/ O. m# r& M+ p
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: x+ f: k( X$ gA:180 degrees F (82 degrees C).  82度
# V- s7 T' |: n16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- B4 G5 x/ \! x9 f  }( n# m- Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) b& v5 U" R6 K/ m0 X" C! P9 WA:en papillote.  法语自己理解' m& g: Y% Q* {; h. _/ h2 y
17。Wing or Club is considered a
3 _& a; F6 f( }7 d1 v# ]翼和CLUB 被看做是一种...
' b' j+ o- V5 @' BA:Bone- In Cut     带骨切
0 E; }* {* S  O8 i- R% _1 X: l18。New York is considered a   纽约牛扒被看做是一种6 q4 J( U0 c' ?* K( z
A:Boneless Cut     无骨切
; o3 ]6 o! S" K: u& J( P. N19.In general, a court bouillon for freshwater fish will contain
0 u# S6 k4 O# c$ ^/ V1 F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& E1 K, g# a6 v7 |+ a
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 M9 a! P: @( N7 ^0 x) |: e3 g3 z5 C
和做海水鱼同样数量的调味料和香料, v- R0 a$ z- {7 b: y1 w7 i6 U# |
20.Anise is very similar in flavor and appearance to
: q: K8 @+ L: ?& s; z( K八角和下面的那种原料有相同的味道
/ n. B  e% e# [; aA:fennel  茴香
5 C9 N# \# Y5 T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 x2 L  l' ]# q( n
下面那种原料更像大葱且有平面的叶子
, c% o* Y/ Z! e- I. Z! s8 nA LEEKS  似蒜葱 (这边人叫京葱)
1 G) W' s% N/ \5 e6 T1 `0 }3 |  j22.Which of the following cutting shapes refers to a small dice9 Y5 g  O& t. g! l- h
下面那种刀切形状指的是很小的粒(末)* }# j, R7 Z1 o4 m& C
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% r" \' }9 f8 a23.Oil is added to the water for boiling pasta in order to
# t  H3 V+ f+ s& i0 |* w+ W向煮沸的pasta (意大利空心粉 )中加油是为了- E% S( s1 e) M/ f' |
A:prevent the pasta from sticking and to minimize foaming action.
1 C9 R+ L' W$ d7 r9 n4 D3 |- @  v防止面条黏合并降低发泡。# e& ~" @: G4 T6 ?7 H
24.Which pasta dish features pine nuts and basil?
1 v" s1 X, ^% T4 j# N下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: e2 g, }3 O* oA:Pesto.一种绿色的意大利面酱
* J) K) V1 o- Z3 i- l2 ~http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?/ y6 R$ X8 m& F: i: T
下列哪项是一个春天的蔬菜类似于菠菜?0 m5 ^+ P2 c7 W  e) a. {
A:Sorrel. 酢浆草。8 N! L( F' }& b2 f
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:- X$ ~0 |" x  k/ t
哪位厨师最早带来高水准浮夸的美食
% j; u* g, b! j# S" B: z$ ^) ~AAntonin Carême 人名 安东尼·卡罗美
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2 b, d" J) H% k& S# ?! c! N" {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 a2 q8 I8 ~9 p, Z6 a: W
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ z; ?2 a, a" c: v# M" M3 V) X5 ~2 HA:Cast-iron stoves         壁炉+ P+ \2 X0 V, B4 V
http://www.usstove.com/products.php?id=6; ~7 z$ N% @6 L* U  z& V" J

/ d. d3 _) A4 u5 W9 A28.The French term used to describe the roundsman, or swing cook, is:! P+ ~; Z, ]& x& r2 d/ e8 p
法国术语,用来描述roundsman,或摇摆厨师是:' U  n: u" w9 q  w  f; J
A:Tournant   图尔南
- a; m5 Q  s# p  p3 b; x: ?( T8 r' u( o2 @; v- ]( i/ u6 a5 |% H, a4 u. O& h1 Q
29.Another term for the wine steward is:
+ I4 ^) V* L7 c% o& @$ ?- R5 I# a葡萄酒侍酒师的另一个术语是:3 \0 y) X3 d5 v! R
A: Sommelier 侍酒师2 I9 m# ?7 A: O  k$ \' u7 @& f
% A" l* W& G3 f) D6 B) z
30.Molds, yeasts and fungi are examples of a:  c! T5 X* l  e7 a
霉菌,酵母菌和真菌是一个神马例子
$ r# m0 A2 m, |$ ?0 r4 a. {* dA:Biological hazard 生物危害
/ M% \7 {* X5 z/ K, F3 s% H: e8 ?* i7 l# ~' M7 p
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ Q% ?/ f  ?2 [8 g6 ~! X) |
根据加拿大食品检验局,食品的危险温度区在多少之间:
* n+ j1 S- T$ ^( g* QA:40° and 140°F (4–60°C)     4-60度/ @! R: j5 p6 H4 G; ~5 q
& k/ O7 h: y( y; v+ D$ A
32.All bacteria need the following for survival:
8 k/ ~* L# i5 v) O$ Y9 `所有细菌生存需要以下哪些内容:) I9 E  t, ]" a6 c
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 c! w2 Y. N0 R5 j7 r( y5 W& a$ i& |+ d: E; ^- H
33.Which of the following correctly represent critical control points in a HACCP system?) G4 ^' V: [5 X. ^+ Y
以下哪项正确表示了HACCP体系的关键控制点?8 \- z- ^/ h4 n! o, h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ Q" {' \& |* X; y  b6 A食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 A7 G' C, ~/ X  ~7 B; D4 y
) e$ y* R- F0 W4 y34.Which of the following is not an example of a carbohydrate?! {+ [+ s4 j/ ?) ^8 J$ E
下列哪一个不是碳水化合物的例子?
9 U/ q5 r" b- n' f2 IA:Essential nutrients 必需的营养物质
( B/ x/ Z& T0 ]1 g9 g5 O: o
3 q' w" k1 C; ?# G* _35.The process by which a liquid fat is made solid is called:( a+ s& u  p" O# ]& x0 \
液体脂肪做成固体这个过程叫什么
2 e7 M& M, F5 f' r, {3 i% sA:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
2 e5 V+ f$ z3 @  ^6 ^" `下列哪项不是脂肪替代品的一个例子( r3 K. t* v  ?& S9 h
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
( L+ G/ @; q; k, [" J; i/ |2 c* A加拿大卫生部要求的产品标有“不含脂肪“包括:
1 ?1 A" g* P) d% S9 i7 l4 D, e% h+ E/ cA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, y  ]2 D# t) y' s; j
: n1 \+ k0 l# O, s5 x, ]3 \) V
38.Which of the following is not a problem associated with converting recipes?: G: K) B9 M8 J
下列哪项是不相关联的转换配方问题?  k9 z5 Q: M, K6 L
A:Unit cost 单位成本4 M% {) p  p; x1 U; m) n
8 ^7 Y, F5 m6 x
39.The condition or cost of an item as it is purchased from the supplier is called:
6 _% D2 X! j/ r* q. m从供应商采购的物品的品质或成本叫什么  h8 ]) e8 M, q) M
A:As-purchased cost 购买的费用
6 s7 K: f$ d2 T" @
2 K* |' f; Y1 ^4 s0 ^40.The amount of stock necessary to cover operating needs between deliveries is known as:
; U) w% y- R& G在新货到来之前用于日常所求的必要库存量叫什么
' Z6 z" W- s! ]" A7 @0 i& _+ }A:Parstock 基本日常最低库存
) Y! a& g8 J6 B& H* a, \9 v% q3 v4 z! S5 j6 l7 U( S3 n% ]- }7 O  C$ }
41.Which of the following abbreviations is used to describe the proper rotation of stock?% [! b& B% ~  u4 M0 s7 t& Z
下面那个缩写是用来表明正常库存流程?
+ J' |' `$ g& ?4 t/ }$ qA:FIFO=FIRST IN FIRST OUT 先进先出. j. {( ]; t5 |4 a9 p" C. |! B

& C( J9 I2 Z1 j  d1 V42.Which of the following knives is used to turn vegetables?* i- h$ V+ }( q2 g0 w0 J
下面的那把刀是用来打开蔬菜吗?0 C. B5 w2 B  y& K/ a5 W6 m
A:Bird's beak knife   鸟嘴刀
) O$ Q' j/ _4 j# @$ Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# c! L7 {4 Q" x) R. R6 ?- T- P. ?" V, l* S# ^* B
43.What is an instant-read thermometer best used for?5 x$ V% Q7 V9 G5 P
即时读温度计最好用于那方面?; S( d5 i  W" N8 }7 N# \/ H& a7 r+ v
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) S  U! |+ H. L8 @! q. Z' E
' R  i9 n+ ]* S4 L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! A2 h) g; X* D- U3 N( f下列哪些金属材料受热均匀,通常用在铁板而且非常重7 |+ o# [  Y9 \# t0 G; m2 T, }+ I9 v/ {
A:Cast iron 铸铁  u! Y% a) I- f1 M3 n
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 U$ L2 `# X& d& ?# v3 e5 Z
哪件装备下面有一个可移动的碗和一个S形叶片?
2 A: i* B8 B0 q( s! @8 I- p: d9 lA:Food processor 食品加工机/ T- F) T. `- Q# r3 n
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?1 g! B7 C- V& r# L
下列哪项不是用刀的安全规则?1 N! j! d( f2 t4 J6 [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- U4 {% Q* t9 Q5 u1 v, ^* v0 E- i9 v4 E5 u
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: p4 B+ S: z7 D  o1 f- d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) [/ y2 V: C8 h1 `
A:RondellES
# F/ p% E* E7 `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?: x5 d2 x, I: c" W: d9 [' h6 [9 X
下列哪项是切成小方块用于汤的装饰?8 P8 S3 a' V/ q2 d' ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 t2 x6 F" ]; Z% E0 G$ j  l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# T- r0 z" L7 t5 J9 J7 p
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!!——3 _1 H/ e2 q8 w- U3 s: v4 E
A:Gaufrette
" g8 F0 Y1 R; {4 |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 ?) C; |! g- R9 l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; {! P$ J9 e6 V1 {9 ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. m3 z+ y# c1 V6 K8 R8 l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 T$ B! E6 V  E
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)
$ R, C; W; i8 u& YA:Cilantro 胡荽叶 香菜; N% Q0 `2 A' G2 d8 h& [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; o3 P% W' _, F: n5 F3 o: f
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60.Allspice is made from:$ v- G% ], @$ a+ _, P6 g
多香果,  多香果香料是什么
7 H. Q" C9 q/ }0 W; S. ]* L9 |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) t. m& F, T4 R4 o0 H+ i. ]
A:A dried berry 干浆果
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5 u; [% L" n) h( F61.Which of the following are used to make a sachet d'épices?! x. `  J8 S: Y# `
下列哪些是用来做香包德épices?; p4 h+ Z$ r- b
http://www.sachetcatering.com/
8 T" b$ t$ h, K# KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 `2 E% N1 ?. |% S

8 }3 V. o7 b5 s( f7 r7 z& o  c62.Which of the following condiments are not soy based?5 |8 a. v' t; l5 ^1 L
下列哪项不是酱油调味品的?1 L- L: H# x6 U! o, U% }7 U/ n
A: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:
( R: ~7 C; z# K  E$ F" B- F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:. x9 u  b: x6 L( a
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' l. I' S8 T% f$ b1 O4 V* @下列哪个步骤是不是正确的蛋清搅打程序?0 E# C, e, R$ {1 m3 R3 U
A:Allow to rest before use. 允许休息后方可使用。; v! ?8 g. j3 C- p, v
+ F# w/ O4 v& C: G9 e& {, }  u# U, O
65.The weight of a large egg is between:一个大鸡蛋重量介于:
* r' _  S8 G+ D3 o- PA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ ~1 v0 r2 m0 O# e0 c3 G
炼乳是一种浓缩牛奶 是去除什么做的
% S$ b, }- @; ?A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
, \- ^7 \- ^. Q4 y+ n一种烹饪方法,通过转移液体或气体是:
* T. C5 V  C/ N: L1 J+ }A:Convection 对流
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4 ?( j; W9 W$ K, N! c, x! |2 C/ Q( h; m68.The cooking of starches is known as  烹调的淀粉被称为
0 S6 O, f& \; _* N7 F6 DA:Gelatinization 糊化
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; U& X6 X! e" ^' B( G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# j; f+ N3 h7 f7 gA: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:
# f8 U0 H, V( c# pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* H! A5 m7 x+ o8 w+ O

6 e- o$ y9 c/ t5 H! x2 Q$ \7 [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
2 s* C* L7 A# E7 ~+ Y3 O/ ?A:Fumet 原汁6 f8 ~' o0 R5 M& E! |$ g

7 j" C0 Y2 ]; D5 T- a72.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
+ y$ V* d/ G5 F, U" _A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 L$ T* u4 N) ?6 c$ G" d
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73.Which of the following is a principle not used in stock making?
+ N3 p0 \% W* F5 j% |" B" r下列哪一项不是用于制造高汤(低汤)的原则?: t! B* B) a0 F: V& _4 `8 o6 Q
A:Start the stock in hot water.开始在热水中操作7 r4 e0 u5 p1 \- `, X
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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
0 k' |* A) U9 X3 Q8 yA:Remouillage 法语熬汤
) J- I) e% [% P5 k5 ~) Dhttp://www.haibao.cn/blog/post/176242.htm
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加油!
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