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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。' }# |; b& B4 x" v0 x' t: g
6 ~  F5 g5 n) f4 [
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。. u. f* V! n, o5 [; t, D
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) O  r8 z8 C: L- f- \
1.Which of the following methods should be used to determine doneness in a New York steak?' s& j" Y' C/ s1 `2 o' {
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)
' X/ ~0 X0 S  v/ F9 u4 Z3 TA: pressure touch. 压力触摸% [9 j: j# s3 r5 F8 |5 k
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# T6 x3 Z; H, k4 l+ W3 Z
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
2 y+ a1 M* P8 B- {" O& P. ^) CA: acid  食用酸6 Q! j6 u4 |, K
3.Vegetables are major sources of which of the following nutrients?, h% i/ d8 y8 }9 N
蔬菜中包含的主要营养有哪些
1 ^+ m" ?% O* A3 V0 @6 [* bA:vitamins and minerals. 维生素和矿物质。& k$ s, a+ R6 [
4.Cauliflower is commonly served with1 p/ P; n  _- J0 m3 I) |. o' P
花椰菜(菜花)最常见和那种酱汁搭配& C& o( x1 J+ R" p  A0 ]& _- C
A:Mornay sauce. 奶油蛋黄沙司% V4 d. h) S  w6 o1 P
5.Which combinations of products are found in pie dough?7 \2 @+ u6 r) @. b5 o# 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??)
) C4 ]) @, T* w5 jA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 B# Q% Y" \$ f) {* m5 k
6The French term for mussels is 法国语青口(海红)叫什么8 @: {, i! C. G
A:moules.法语青口,海红* r% [  Q8 m1 J6 y  b2 U+ c, w
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 t# D8 [5 B% U0 v, J4 GA:faintly fishy. 稍微有点似鱼味7 o$ H, u- s% i2 W" M3 H( W- O
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& G. s3 e$ ^7 c. q
A:2 days. 2天+ m6 P% \" c) i$ T* N
9.What are the principle ingredients in ratatouille?
+ E7 _/ n. M& q7 \# k炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 t$ @7 x4 b* H
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 l9 T0 L1 e7 W2 @* `& l西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( s" m' J2 o/ U10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ j! I% q6 t/ y2 a- j
A:cook food in quantities that will be used up within 20 to 30 minutes.
. {+ r  X" F0 H" J9 k1 ~" _7 {大批量烹煮食物要在20到30分钟内
$ f7 p0 n: f! P9 o! Z11.What person has the authority to issue a Health Permit?9 f( V  b) U4 F$ E& m0 q
谁有资格颁发健康证(卫生证)。
. H& w( _) e4 e# ~, o+ \A:Medical Health Officer.
8 A& |3 E6 k9 o! [9 K医疗卫生官员。% R  s" k5 M+ z$ l# g
12.For what period of time is the health permit valid?
0 T) E3 ]; D' w& i- h/ K$ P* N健康证的有效时间是多久?$ ^# _4 o- ^. e; ^3 J7 W9 p" q
A:12 months.12个月" U% a/ k/ l" y- y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, R, O1 X, B' r+ e1 C3 J) D0 l2 c在食物和饮料准备区,通风系统换气的标准时什么
$ U6 W2 |3 h( a) i% m% V3 `3 Z8 FA:08 times each hour. 每小时8次
; Z% v& Y$ R& s8 @: @14。The minimum temperature for manual dishwashing in the wash sink is
# W9 t; O+ R* O手工洗碗,洗碗池的水温最低多少度?2 t( z- p: N, m) @' n: {; r) k& k
A:110 degrees F (43 degrees C). 43度
& ~3 E5 n3 [0 B% L2 ]0 F' H15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 c, }9 F, u; U, h$ m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 H4 M  ~- B; p" M
A:180 degrees F (82 degrees C).  82度
. ^, }. q4 K1 r' D16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! ?) N" e0 Q: C' w) L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 r* \6 D% v# ?3 N2 K
A:en papillote.  法语自己理解
% U9 l0 ~  a) @7 H; f& q( i* F17。Wing or Club is considered a
5 X! ?% k) m& m2 Y  R; p* f翼和CLUB 被看做是一种...
8 S4 W; j. P% j1 q' e4 IA:Bone- In Cut     带骨切8 G. Z0 ]6 {- c; u$ l
18。New York is considered a   纽约牛扒被看做是一种
! E/ }6 c  A' ~3 [A:Boneless Cut     无骨切6 J; C. {; i3 D' d: |
19.In general, a court bouillon for freshwater fish will contain
! v! }- x$ c7 N9 z" z7 \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
2 W' Q/ `: p, a* WA:the same amount of seasonings and herbs as a bouillon for saltwater fish.- [* g8 n3 K# V: d# a
和做海水鱼同样数量的调味料和香料
3 T: k4 ?! S) w8 }* }$ i20.Anise is very similar in flavor and appearance to
# v! T5 _; k6 m% N八角和下面的那种原料有相同的味道
* |% R  X9 j; f; U0 {A:fennel  茴香/ t; x  j1 n) u8 B
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% g4 e; I) [8 B
下面那种原料更像大葱且有平面的叶子
/ K3 J# t& C9 Y% b$ a4 @; EA LEEKS  似蒜葱 (这边人叫京葱)3 O% S' d& s0 y7 I+ |
22.Which of the following cutting shapes refers to a small dice) s4 f2 \: z: Z
下面那种刀切形状指的是很小的粒(末)
! g9 R6 M* F8 R; U* ], L& EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。, x8 O) ?% ?9 e2 o( U
23.Oil is added to the water for boiling pasta in order to+ b; }% O1 G5 L
向煮沸的pasta (意大利空心粉 )中加油是为了
7 r+ F$ K: x3 H) c& W2 k6 R' rA:prevent the pasta from sticking and to minimize foaming action.
' {$ O4 K4 \0 _$ \4 v2 g防止面条黏合并降低发泡。
4 Z4 J3 y' w5 Z/ p0 G! p24.Which pasta dish features pine nuts and basil?
6 X$ Q7 c3 _0 Z9 R下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' Z$ S, U+ G% b  q2 c2 c5 D$ Q$ r
A:Pesto.一种绿色的意大利面酱
2 d. L0 z( O) @9 |% n/ w& ^http://www.tianya.cn/techforum/content/96/563836.shtml
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# c& N9 G& ^! D! z: _3 b. {25.Which of the following is a spring vegetable similar to spinach?
% y$ |0 @; x7 {下列哪项是一个春天的蔬菜类似于菠菜?, F6 `$ g8 s: ?+ M
A:Sorrel. 酢浆草。% |  D) T- B! O1 S0 K  Q
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:/ y! W" X4 ?8 V
哪位厨师最早带来高水准浮夸的美食
8 i* I2 z: I* P0 N* [8 I* cAAntonin Carême 人名 安东尼·卡罗美& c! ?* o: B! Y+ N3 u5 G$ q, E

/ {5 o9 y6 G" K" r- p  |27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# R# [# h5 a* K/ x4 ]6 T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  M; v, T! c; I- F$ P
A:Cast-iron stoves         壁炉# S2 P+ d1 B' b7 z& T5 P
http://www.usstove.com/products.php?id=6, g% U5 \0 d4 }7 `
  m, t1 `6 h6 C& u" _$ P6 U
28.The French term used to describe the roundsman, or swing cook, is:. u, _+ T9 ]8 f
法国术语,用来描述roundsman,或摇摆厨师是:
+ V6 e# j, a  CA:Tournant   图尔南
4 {9 S& m0 Q: A5 v2 ]3 {% B
7 ?; r+ u- e/ Q8 B; [29.Another term for the wine steward is:
) j/ |' G! N  V5 b葡萄酒侍酒师的另一个术语是:) B9 v3 I) W6 [1 P7 w% _
A: Sommelier 侍酒师' e* ?* R9 t5 r: Z: p

0 }# l" H) U+ h; M, j30.Molds, yeasts and fungi are examples of a:1 i7 h* @. _0 z
霉菌,酵母菌和真菌是一个神马例子
1 g3 [4 ^3 C! |2 M4 H: jA:Biological hazard 生物危害& S5 {, N1 `4 h9 L4 _- z
' C+ C! E( v" H+ D) k+ u7 V% m
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 K" @( e" z. y: o; @  D
根据加拿大食品检验局,食品的危险温度区在多少之间:7 l& Q, \8 M7 Y% o" x/ x
A:40° and 140°F (4–60°C)     4-60度$ S  V( n5 H1 y! {, r# Z
3 Y3 a- E- U: \+ s1 r
32.All bacteria need the following for survival:
$ M, L; |; o% h6 K7 I' U所有细菌生存需要以下哪些内容:! v! y. I( P- X4 k+ l' u& F
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ Q8 J" A: [# m8 `7 z) q/ ~$ V

! _+ _) v( B( {4 r) ]" P( G2 y4 g33.Which of the following correctly represent critical control points in a HACCP system?
7 ]9 T# n, L, k2 u% R以下哪项正确表示了HACCP体系的关键控制点?7 [4 ?/ s, l0 l; Y/ @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 p0 `# K2 x! B0 }& Z- y* i食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' B) g& ~( U, ~3 j& }
+ W9 H1 O( K3 w; {9 V34.Which of the following is not an example of a carbohydrate?; x# P8 h: ?% L2 D" r5 B& p$ H
下列哪一个不是碳水化合物的例子?* b% H: S6 p+ p
A:Essential nutrients 必需的营养物质5 v0 U! \7 `% y- E

! u+ n4 W4 W8 B35.The process by which a liquid fat is made solid is called:; c3 g% q6 E' r  X* f4 m
液体脂肪做成固体这个过程叫什么% e3 |2 v* l) v' w9 Z
A:Hydrogenation  氢化6 H4 q, G( @; s/ g' l7 g$ U
# P' {9 s$ F7 O1 {1 V9 {
36.Which of the following is not an example of a fat substitute?. d$ u) [: ^  o: D' o* m: F6 b1 I
下列哪项不是脂肪替代品的一个例子
* Y* a& D% d2 @9 J) rA:Acesulfame K  安赛蜜K表: |3 V8 |9 m  g' X+ z* y

& k" _4 A) `* c# `0 x- E# A37.Health Canada requires that a product labelled "fat free" contain:
( J0 Q. V" t4 {4 r9 @. w2 [加拿大卫生部要求的产品标有“不含脂肪“包括:
: H, ]  l* I9 `( {8 E3 H! NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* z" e. M+ s" ^$ \  P+ s

% s* G, ?! o$ L. S) Z- }38.Which of the following is not a problem associated with converting recipes?/ ]; p+ ]) J( y! p1 `% ~$ e& J3 f& R
下列哪项是不相关联的转换配方问题?
9 m  s& L2 X0 u) [4 fA:Unit cost 单位成本5 s3 k' Q, |  V3 {+ a

% |: Y% \7 n7 n9 ~39.The condition or cost of an item as it is purchased from the supplier is called:0 ?  v+ w  W* _  g
从供应商采购的物品的品质或成本叫什么
7 M3 u# P' q/ g0 c1 _. H0 NA:As-purchased cost 购买的费用" P, V- B4 [; w

5 X( `  E# d$ e7 t* m2 [6 E5 X40.The amount of stock necessary to cover operating needs between deliveries is known as:
! C: b4 e* s0 j在新货到来之前用于日常所求的必要库存量叫什么7 M. _( N8 Z. p& C2 s' }5 }' U3 w
A:Parstock 基本日常最低库存, N- r0 I! y  V# _3 k
+ j0 @# P! _' P. v- m9 g/ R& r
41.Which of the following abbreviations is used to describe the proper rotation of stock?2 c. }  e- p5 v- ], r
下面那个缩写是用来表明正常库存流程?4 [( E, @% a( M$ I% `
A:FIFO=FIRST IN FIRST OUT 先进先出
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+ i8 m& b4 V( e9 n& w5 ^42.Which of the following knives is used to turn vegetables?6 p- @5 Q) ^' f3 l+ Q$ T
下面的那把刀是用来打开蔬菜吗?
% K2 D+ Y3 s9 f) Q1 c" N: J& C" UA:Bird's beak knife   鸟嘴刀1 `  j" F( g& W$ ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; q1 Q1 R9 v7 ]0 V
; @7 E& K# _, u7 J* R43.What is an instant-read thermometer best used for?
, u0 @, _/ T; @即时读温度计最好用于那方面?/ C; d$ p4 F$ y: o3 N+ k+ P* q
A:Checking the internal temperature of a roast 检查被考物品的内部温度, m$ L" a+ T* @' I. R
6 @7 t1 |) S& M$ J0 O6 z3 Z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 f  y# G- h+ @0 ]- m& `
下列哪些金属材料受热均匀,通常用在铁板而且非常重. G2 ?5 Q/ J7 ^+ A1 \  F9 e. K
A:Cast iron 铸铁1 k, @2 Q9 d( r( [! R, i
5 z( T( G3 F) [9 h& a, C* g- ]  k; l
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* z  l: j+ h- g# Z$ y5 k9 ~7 V* f
哪件装备下面有一个可移动的碗和一个S形叶片?$ [0 q4 Y. e9 Z, V' a
A:Food processor 食品加工机
. M; q: d0 ?  y  B: z( o! Thttp://www.google.com.hk/search? ... iw=1263&bih=572
/ `$ K" X! S5 R* R$ g
  X7 ^0 [; H4 h9 x1 z9 [2 U" U" W& G46.Which of the following is not a rule for knife safety?
5 D5 [! F8 E, `$ s, v. p下列哪项不是用刀的安全规则?3 P  Q7 m( T$ \" S+ U% ~3 _# P8 m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 L% C0 T+ X. W1 D
( v) W( R0 K2 @$ Q  F) k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 v8 }. W6 u8 j2 b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 U) V" r0 z; R) f( ~8 I/ }. KA:RondellES
$ m1 G5 x! ~1 J+ r% A" `1 Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 u. h* s$ `+ S" b# J
. d2 t( e) D! ]( H# e
48.Which of the following is a diced cut used to garnish soups?. F' O6 X( l- X
下列哪项是切成小方块用于汤的装饰?
+ w' m- ^$ z. [+ O" L" |A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& S5 F: o$ A4 l! Q1 |7 l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' P$ Z) G, ~* Q; s) `
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!!——
% _& Z, ~- K% w1 R; N1 ]A:Gaufrette
' c- V) y) N- q2 b' q6 Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 ]/ G' ?1 J& h9 Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& T" g; o4 C4 [# ^1 O4 a5 h+ |, P. a, K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* k" E% K* c" k" n8 l) I" E& `% Y# G/ y/ B9 h- Y8 D) w
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( R5 J6 m+ J7 K) Q$ F, B( G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)
5 Y2 J9 x5 r1 [$ X9 h$ {A:Cilantro 胡荽叶 香菜) q3 L+ M- D2 I' g2 j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 E0 h4 i" U/ N* A7 Y! e

1 N+ [1 p' Z8 y% \5 m. x: D/ e60.Allspice is made from:
' \+ m5 p. n+ ^8 y# E9 o 多香果,  多香果香料是什么
. w5 l2 V0 p( Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 `1 B, ^9 I& UA:A dried berry 干浆果+ |* l. Y! o$ M0 W( r! i
2 M; d! n& ?% @% W
61.Which of the following are used to make a sachet d'épices?
3 Y0 ^0 X% O8 l+ U+ B3 Z( _下列哪些是用来做香包德épices?1 C- o9 o8 I. L
http://www.sachetcatering.com/
8 o5 k7 @' c/ r/ ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 B( w* [1 \7 i6 f! p
6 ^, N$ \( m) T/ P/ l
62.Which of the following condiments are not soy based?
. ^; g5 t4 o1 \- I' [( T0 z4 r+ z7 I2 N下列哪项不是酱油调味品的?! I( X2 V6 E5 A: [) w. J
A:Wasabi 日本辣根
# x/ e0 [- p' }# s8 J8 e. e# i/ X- {0 a2 d, T0 \
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 g9 h1 B2 q" P0 C( `# s
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:6 r2 @1 r; v& l5 X. N1 w$ L$ W
A:Pasteurization  巴氏杀菌" E- g- J3 i' [7 }

# R* T; s: J9 t# N5 R  J) F64.Which of the following steps is not the correct procedure for whipping egg whites?
# r- r5 X5 h9 }8 C+ i* e下列哪个步骤是不是正确的蛋清搅打程序?7 Q) u# }1 R; Q8 _0 w
A:Allow to rest before use. 允许休息后方可使用。
; O" n  X0 ?' Q9 ?+ @
! u& o5 z2 v, Y% o& x' _- ~65.The weight of a large egg is between:一个大鸡蛋重量介于:
, f6 y2 A8 _2 _8 r+ |A:56g and 63g 56克和63克
: v; @" a4 G* J, m7 {& I1 C% o8 X: a/ S5 \3 Z) K. M
66.Evaporated milk is a concentrated milk that is produced by removing
3 v& g" {6 u6 Y' m( m5 b# a5 t炼乳是一种浓缩牛奶 是去除什么做的
- x1 ?+ _. t* H' X$ mA:60% of the water 60%的水8 }0 v! [1 O2 ~$ P1 \: x# V: P
+ [2 Z' v2 p/ }
67.A method of cooking that transfers heat through a liquid or gas is:
3 X  }* h9 J% Q6 z8 A一种烹饪方法,通过转移液体或气体是:. l/ O. i! w$ F) L2 r
A:Convection 对流
; c; P5 g9 I4 v) C8 T4 f& {0 p8 @2 ], n/ _; s& p
68.The cooking of starches is known as  烹调的淀粉被称为1 s8 X: d* i8 q! @) d' u
A:Gelatinization 糊化' ]" ?) z9 c% F$ G1 N, a, B( Q
$ J& t" m: r) m# P" C
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 Z0 D5 z& j6 s: l, \! p. r: CA:Braising 烤
8 e" c( a6 j2 X% Q1 i9 u4 S9 B0 I
9 \- ^% m# @. C! P+ l3 _( r' M* ?0 y70.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 V) Q# E  d; CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% X$ s8 u' D- D$ s% L5 z
  ?# L! a7 e% f* R0 S7 r
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, z! r9 L( n) }+ T
A:Fumet 原汁5 w6 O9 M" H8 v# q" w
6 G5 K! l+ U+ C; K' K
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
% o5 G( k6 q9 o0 A. UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; c  v! S6 A1 ]: K% z& N0 p. {5 s) j/ q# k3 |5 e1 p
73.Which of the following is a principle not used in stock making?
6 F, J+ ?6 H. f, Q6 h2 w下列哪一项不是用于制造高汤(低汤)的原则?
( X$ G. Q3 \4 j( |A:Start the stock in hot water.开始在热水中操作& {+ A8 _' V* ?+ M  O2 m+ _$ S3 Q
. W7 t, Q, J" p
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
  E2 S* Q( F" i# w; [A:Remouillage 法语熬汤/ f7 e( j, g7 U; B
http://www.haibao.cn/blog/post/176242.htm
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