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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。
4 j4 |4 u% y; ?8 P( I' z. x/ A1 r! ~( ^1 \( z1 F" E1 ?$ 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。; o" Y, l. I* A- {5 I
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7 A+ f: q1 @0 P. Q
1.Which of the following methods should be used to determine doneness in a New York steak?! s6 {# U; v0 @; V
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)& q  R) O  X. N) f" ^, ?) B
A: pressure touch. 压力触摸
: R1 D( [- k" O) E  Z' N/ E2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( T* Z. M. J  G8 @! l( k
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
0 N. ~0 k1 A3 L" v. }/ |3 d, E3 eA: acid  食用酸2 {, J) ?5 e& i7 t5 `( @1 I+ j
3.Vegetables are major sources of which of the following nutrients?
0 G5 i9 ^  ]5 h) P1 h* t' Q蔬菜中包含的主要营养有哪些
4 V% g0 w* U4 V1 H5 p3 y! UA:vitamins and minerals. 维生素和矿物质。
% F0 I* q8 v9 L" l: M5 a7 P4.Cauliflower is commonly served with
& }' U/ H, z  y, Y7 b花椰菜(菜花)最常见和那种酱汁搭配
9 X- ^, v- w( w" Y) K& zA:Mornay sauce. 奶油蛋黄沙司
; q% E! u. ?/ c5.Which combinations of products are found in pie dough?  V+ m! r2 k8 ^+ |) k, c
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 }: [! b( s8 B9 ~9 i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# Y0 j" W+ P. z9 o. R9 `5 v4 [
6The French term for mussels is 法国语青口(海红)叫什么
/ X/ I8 |. d* W6 R1 lA:moules.法语青口,海红
% C3 S" |+ ^9 X9 Z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ E' x% i# N! t" BA:faintly fishy. 稍微有点似鱼味/ F/ n1 R0 ~! b' L" d, m. m: y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 D( O# Q2 n6 E, a. u6 p" T
A:2 days. 2天2 G; t6 Q% b0 c! H) W2 U* c
9.What are the principle ingredients in ratatouille? $ |" M7 u/ L+ J7 Y
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! ]. p+ X! @( ]4 i8 l4 M
A:Zucchini, eggplant, green peppers, onions and tomatoes
& w7 R5 z1 T, n% w. f! S0 {西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, y, ~. j- X: C; R4 D10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# i# e" z: L( Y# @" L$ r
A:cook food in quantities that will be used up within 20 to 30 minutes.
& z( ?/ D& x. r* k+ X大批量烹煮食物要在20到30分钟内
3 ^- l* R* p5 H11.What person has the authority to issue a Health Permit?
2 ^( L  S5 W! M4 i' y8 E8 t( s谁有资格颁发健康证(卫生证)。
8 q" i. x. E6 A7 I6 nA:Medical Health Officer.) |7 W+ g& {, Y0 P+ u! N
医疗卫生官员。3 d9 ~8 Q  ^# |( b7 |% _
12.For what period of time is the health permit valid?% S, C# B, h; g  b( m5 V
健康证的有效时间是多久?
0 m2 p3 x& Z! ]! g% }( q5 l5 F! ZA:12 months.12个月- G) m( H6 m, E% U7 M
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 S! T1 @0 i7 q# N) Q在食物和饮料准备区,通风系统换气的标准时什么
7 O# |  ^  ]1 mA:08 times each hour. 每小时8次7 i3 @$ p% f, J
14。The minimum temperature for manual dishwashing in the wash sink is
- L6 d8 J( @; r* J( D- S5 G4 ?手工洗碗,洗碗池的水温最低多少度?3 ]- M/ e/ j# }$ K% g) K. q* f
A:110 degrees F (43 degrees C). 43度
6 x6 M" I+ G% M' E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' X3 O* N# j# O  q" k
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% ^4 _4 E  {4 r3 O2 Y: FA:180 degrees F (82 degrees C).  82度+ u& l" [; j" {) p: e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# _* N  Q2 x' H" `: C
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  U2 k8 h+ |: x$ @5 `9 C8 E& o5 Z3 j
A:en papillote.  法语自己理解
% _7 i# |/ S) F1 p$ B17。Wing or Club is considered a$ w0 U, m- x8 @
翼和CLUB 被看做是一种...
3 J/ Q" ^1 ~) V) M& EA:Bone- In Cut     带骨切
* h' x5 ]8 ~6 o# J18。New York is considered a   纽约牛扒被看做是一种- F4 `; D/ b" P! t% d: y
A:Boneless Cut     无骨切1 a$ _9 W7 _  N# Z
19.In general, a court bouillon for freshwater fish will contain, Z( G; }  \7 S5 U6 p
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
" B' m, F% i/ s" l  WA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) ]( O) p- _3 n4 O. l9 }$ e5 j5 p和做海水鱼同样数量的调味料和香料
, Y+ M# W2 Q5 A& S20.Anise is very similar in flavor and appearance to( t* l: _1 S4 {; S, T
八角和下面的那种原料有相同的味道
9 Y+ U8 [" M2 B6 A+ dA:fennel  茴香) Y) u4 S' l8 Z1 F
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, g( K) f. T' C$ z# T7 Y5 y下面那种原料更像大葱且有平面的叶子
+ H* E- _( H- o7 k, z6 QA LEEKS  似蒜葱 (这边人叫京葱)
% h$ n8 W9 Y* x0 W) d/ Z22.Which of the following cutting shapes refers to a small dice
& Y% ^( t% k2 [9 G( L/ W! W下面那种刀切形状指的是很小的粒(末)
! w+ X$ H7 P0 A/ c! P7 i. V- JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 ?/ f; f! K# z$ d. o- b& ]23.Oil is added to the water for boiling pasta in order to5 _% }# [) R- e) k& o) Z
向煮沸的pasta (意大利空心粉 )中加油是为了- E) m0 Q6 Q6 q: n; A! p
A:prevent the pasta from sticking and to minimize foaming action./ R  }/ D$ ~( \
防止面条黏合并降低发泡。
/ B7 ?1 f  A5 |# I& J! s24.Which pasta dish features pine nuts and basil?; v- g1 j7 V) a8 O8 `+ J
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ ~& h7 E1 m, g  Y. o3 h- {
A:Pesto.一种绿色的意大利面酱 9 d& H" j( ?: ~& u! Z1 V
http://www.tianya.cn/techforum/content/96/563836.shtml
! `3 [  }$ g6 M% j4 a7 \0 U7 T% R( ?% `0 {" t( v# k0 ~1 @9 c
25.Which of the following is a spring vegetable similar to spinach?
4 I6 G, o7 ~7 M  D( r# L  t: f下列哪项是一个春天的蔬菜类似于菠菜?# M- c% `( h3 w: k/ O
A:Sorrel. 酢浆草。* U& P/ T& {* w9 _
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:
& n7 r1 @& W! e8 ~哪位厨师最早带来高水准浮夸的美食: f6 A/ z; @1 ]! w+ U
AAntonin Carême 人名 安东尼·卡罗美
; e( @  i& m9 E6 G! F' t  W0 m- T& U5 ], j$ z8 _- n) D
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: R3 S3 N7 k$ v" Z. l5 f( f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 F" b# D: C- y* \! X# A
A:Cast-iron stoves         壁炉
1 z1 Q7 y+ \% h$ |* U" z" _http://www.usstove.com/products.php?id=6+ M  c1 W3 ~5 c( U

1 h; R; S6 j/ K0 Q& y' _4 n28.The French term used to describe the roundsman, or swing cook, is:
2 {$ f& {, Z) _$ i. j( ]' b/ g; V法国术语,用来描述roundsman,或摇摆厨师是:& n5 U0 U9 A& `% M2 R
A:Tournant   图尔南
8 d" C& H6 p! ^1 `, {
! D' m: I4 h% ]& e# s: Q3 R29.Another term for the wine steward is:$ S( M# x3 W( Q; }7 i+ v( [3 l
葡萄酒侍酒师的另一个术语是:$ k' A& ~7 `- L  [4 T
A: Sommelier 侍酒师6 |- g4 ^! k# X& b0 z
  {  P( \/ d( v6 a
30.Molds, yeasts and fungi are examples of a:1 D4 c4 h( |7 F$ W
霉菌,酵母菌和真菌是一个神马例子
4 V( }4 H4 r3 c, U7 vA:Biological hazard 生物危害2 G+ l! O5 T; q: a3 M* w

+ `5 C, t. O" h: }6 K5 l% c31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; c& ]5 X+ F1 V5 k3 f% B) M
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ }2 X5 {; q' \# y  S& D/ A; \A:40° and 140°F (4–60°C)     4-60度
5 F+ ~4 O: m5 p
, E- j8 e4 s( r" z8 t1 \/ X32.All bacteria need the following for survival:
; z; D. u$ r1 P3 D8 V- t* z5 P* u所有细菌生存需要以下哪些内容:' I- g" e) T6 `. L; S' g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 m( f' r5 t& M2 d" [# ?* J
; r  f7 @7 `" P- Q' ^" U1 |9 W33.Which of the following correctly represent critical control points in a HACCP system?
5 M$ o( p1 M9 P" i& e/ c以下哪项正确表示了HACCP体系的关键控制点?
- f: v: d0 T& ?1 ^0 b% e/ P4 kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( ]( t: T( }) K6 H食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 T- O1 K* ]/ D9 P; {2 K

) t8 `; z# ^2 p" S34.Which of the following is not an example of a carbohydrate?  R, t6 ?& n/ o$ d8 Q
下列哪一个不是碳水化合物的例子?
: j1 O( \5 }' D7 SA:Essential nutrients 必需的营养物质& }) P: K) o' k1 C  m; j! O
. A, R) F7 H" N: i( F+ b
35.The process by which a liquid fat is made solid is called:
' b) W$ r3 {" p# d; o( e( n液体脂肪做成固体这个过程叫什么
$ Z' J* }1 W' @4 b+ qA:Hydrogenation  氢化4 H; x9 T# x* }6 N4 J

- q! f3 S* z# y36.Which of the following is not an example of a fat substitute?5 p6 ?4 {$ G* I1 h. O: a0 y. u
下列哪项不是脂肪替代品的一个例子+ t9 w/ i6 k/ c+ j* f. r
A:Acesulfame K  安赛蜜K表
: f0 ^4 \, n1 ?2 ]5 p8 v
9 T3 p3 U5 d8 B37.Health Canada requires that a product labelled "fat free" contain:- Z) i( ?* w4 @- U* ^/ r8 k
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 U* w4 M1 }2 [! SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, R; ]/ w7 O/ Y9 S- O- @- T) l, q3 |* Y
38.Which of the following is not a problem associated with converting recipes?
1 Y" u) a+ n: Y8 \9 i下列哪项是不相关联的转换配方问题?, n3 v0 k/ m8 H& v+ f! R) n
A:Unit cost 单位成本$ m& p4 J7 d& U" I* e

! @. W* ?( a  u39.The condition or cost of an item as it is purchased from the supplier is called:6 d$ T0 v5 x, d% u: p8 H1 r. L
从供应商采购的物品的品质或成本叫什么6 W- |4 H" [) n0 T6 s( ~% h
A:As-purchased cost 购买的费用
1 Z  j* Z( }4 H3 ]4 v4 w& _( F* C6 @& ?
40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 F8 i# l  |: x在新货到来之前用于日常所求的必要库存量叫什么% [8 f4 F* S; B6 {1 n" W6 A! Y) Y
A:Parstock 基本日常最低库存3 F4 Y- ^6 }* T
! c1 }& G, }9 d0 x% t, k* `: `
41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ M' K3 O7 G" b4 j4 u  G9 B下面那个缩写是用来表明正常库存流程?3 C. o6 Y# s" ]! l' W  T
A:FIFO=FIRST IN FIRST OUT 先进先出3 C! Y+ f( C( `$ a% U

4 B! A8 m, y5 j9 C. _42.Which of the following knives is used to turn vegetables?
( f* X# R* F" o; u$ Z' f2 r; s下面的那把刀是用来打开蔬菜吗?
: Q) C6 L2 i; I9 m$ ^4 |3 Z0 D$ AA:Bird's beak knife   鸟嘴刀  g& Z# D- e2 F, C! t+ ^, p5 g. W# e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ ?& p" F( I8 l
% l6 d# C2 R5 I3 L9 p! m43.What is an instant-read thermometer best used for?9 `, Y/ ]  @2 X
即时读温度计最好用于那方面?* q  Z, J, J" o7 ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 e) }1 R! M" t4 H
& m. ~. M% t1 P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  d* }8 \2 z% O1 c1 e6 E
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 l  k3 n, w7 J! R* c0 N% T& uA:Cast iron 铸铁' d0 O/ h4 J( C0 }& Y7 |
) C( B) W) x( [) b) ^# j( K
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 _% S& U3 ^6 }. u9 |! }
哪件装备下面有一个可移动的碗和一个S形叶片?; E$ [9 c+ R5 Q+ y; o8 _5 o6 B
A:Food processor 食品加工机6 N/ ]% ^2 ~1 |" P% e5 Z8 k
http://www.google.com.hk/search? ... iw=1263&bih=572& m9 ~* z) d+ g

, N$ f7 i) z9 |0 K' i* p46.Which of the following is not a rule for knife safety?
0 R& [0 d" D3 E' o, \  M0 A下列哪项不是用刀的安全规则?. Y% g- L% s1 E- V
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! E; L6 p( E0 c9 g
( w9 Y5 D" U1 L0 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 q  Y! l, P( n& R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% r- [, M9 [9 u: B
A:RondellES
; _& `& _) d' X1 b4 C4 [( m8 M. ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. Y/ h. }1 w# V2 y( ?. p" q4 H$ _' a7 Z! Y. C5 d
48.Which of the following is a diced cut used to garnish soups?$ X+ M  z! t3 Z: Q+ M1 A
下列哪项是切成小方块用于汤的装饰?  [, Y* B* P( E. g" r
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' M3 d" E. ~0 T: x! T# [, }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 V! d8 u5 W6 z+ q! Y. V4 `& C# |( M
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!!——
9 _3 H* ^" @# q1 F2 SA:Gaufrette 7 l8 V( i' h. l1 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! @0 ~* ^. h5 _- O8 U+ i+ }1 Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 y: ]" ^% @# a" D5 ^+ I7 qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& I, p8 U, p  `( t1 d0 l* `: }  d( j4 L
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 w- f! E9 j% w  F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)
  V* ?2 Y4 R" W) i7 NA:Cilantro 胡荽叶 香菜4 ?' t% B! ?) S5 S' d% w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- d0 V7 u8 ?4 N: S% T2 x7 g* ^3 {

8 M! S  y, H$ q, X" u( D60.Allspice is made from:8 e/ E9 p) u! f6 [( G/ s; e, a& L6 ~
多香果,  多香果香料是什么2 M7 O8 r! G# P# D; U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. @# n: {) v7 H. E8 C6 H+ v) O. IA:A dried berry 干浆果
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( k/ h2 H3 ?" S3 G/ K9 K61.Which of the following are used to make a sachet d'épices?2 r/ U  q9 f8 A- f' v, ~
下列哪些是用来做香包德épices?
* w2 p' X9 k1 h# z: H9 Xhttp://www.sachetcatering.com/
  ~# {+ C, x* z# i( I4 oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 f8 M+ ?% J# ], i' N. h# _

5 k0 \. ?* O$ S( Z$ B62.Which of the following condiments are not soy based?. E( ?' x# W+ Y6 n. B" h7 P
下列哪项不是酱油调味品的?1 M* M( @8 I& d% f2 x% o
A:Wasabi 日本辣根! R0 m; Z) @& _. I

) Z% h/ t/ f9 b6 e% k; D/ ^" O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* C1 T4 O( E/ ]1 g9 G, J
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:
$ _' W& S" l. B/ q( `, OA:Pasteurization  巴氏杀菌
, M- [8 H4 a$ t0 h7 E: F) n- c) i6 E0 e/ I, f  {
64.Which of the following steps is not the correct procedure for whipping egg whites?/ D; o9 H' m3 g
下列哪个步骤是不是正确的蛋清搅打程序?
# v% \" I; V7 |0 i# uA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:  e0 x6 r* {: ?: d" i8 d
A:56g and 63g 56克和63克
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( ~% z+ q/ l3 o2 L% D. O" x66.Evaporated milk is a concentrated milk that is produced by removing
4 L$ S' T1 ?$ }* [炼乳是一种浓缩牛奶 是去除什么做的7 u' k0 a0 O8 ]/ x  S
A:60% of the water 60%的水+ s$ @+ d6 B; z

: ], G3 D' J+ g4 s" m67.A method of cooking that transfers heat through a liquid or gas is:4 B2 r8 V# @8 y$ P2 C# k- f
一种烹饪方法,通过转移液体或气体是:
  u# `1 L9 h. i# U, N, }) P: aA:Convection 对流
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8 l# J/ j% R* e68.The cooking of starches is known as  烹调的淀粉被称为
3 P0 ~( {/ |6 w* A8 K0 {* k+ nA:Gelatinization 糊化" v1 Y3 p- O: `9 s9 `# ]  ^) q

1 W6 c' @. [- ], p4 @$ o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ M7 o: H/ ~2 \: b; ]$ G: OA: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:9 F$ h5 W* G0 F2 t
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" ?7 C3 X+ }3 j- y# G
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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
. D+ U9 q6 B9 `* q+ n( f3 \A:Fumet 原汁4 ~( O# m# M& f

8 r* T5 W( w; d' 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! ~. D' K- ]- k
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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0 n# \' u; O: t' N0 S  v& n- |73.Which of the following is a principle not used in stock making?
" g6 Y" E: n6 H% |" ^+ v3 ^下列哪一项不是用于制造高汤(低汤)的原则?6 O# ?! Y2 v' ]0 o
A:Start the stock in hot water.开始在热水中操作! ^1 B  S$ u6 q/ _. c' v& J

+ T# p4 C7 o$ L: t# R1 Q- m74.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3 b& v' M! p0 }. f: i) {
A:Remouillage 法语熬汤
; s. R- T9 D0 z/ A, P7 p0 Y& B' Zhttp://www.haibao.cn/blog/post/176242.htm
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