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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。. `, |0 |% K% Z+ [* Q
; E2 r, J4 @; W, c  G
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。
* h6 R0 s3 W! j: o" {& m& Y3 D1 r- T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
% u) @. M% g% m1.Which of the following methods should be used to determine doneness in a New York steak?
& K& C$ F7 n6 ~; ^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)& f, c0 ?" q0 B# P; Y( \
A: pressure touch. 压力触摸
7 h9 C8 {/ n' |5 R+ k- e' `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" L1 T" X# j$ \( 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 c0 q: T# X2 n2 `% ZA: acid  食用酸
( L7 H, X+ O# y& ?0 Q3.Vegetables are major sources of which of the following nutrients?
* `# @) W. n' f$ q! C' {蔬菜中包含的主要营养有哪些* Z! i5 Y& Z& e5 k
A:vitamins and minerals. 维生素和矿物质。2 o! t6 R6 l" M3 w1 M2 Z& Y$ {0 o0 m( z
4.Cauliflower is commonly served with
+ i1 K( {; {# u; ]花椰菜(菜花)最常见和那种酱汁搭配$ s+ X& W* Y& c( Z- }2 I
A:Mornay sauce. 奶油蛋黄沙司
7 C* q2 d/ P1 o1 H: x, |5.Which combinations of products are found in pie dough?
: {$ ]( Y$ I- Y2 k) Q9 p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 B  ?6 j6 m. }0 S) WA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) }, w3 r+ I% Y
6The French term for mussels is 法国语青口(海红)叫什么
. [+ N. K! h5 @& d; oA:moules.法语青口,海红" z5 a. G3 B* C- E3 r# Z2 x
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 T' ]- s6 [: v; ?
A:faintly fishy. 稍微有点似鱼味2 E$ q/ G! d$ X( J& X0 n
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ f( _. `- [1 h4 ^' e6 v
A:2 days. 2天
: U$ o, K; a1 ]# Q; ]6 z% W9.What are the principle ingredients in ratatouille?
: l/ N( F" ]5 j# Z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 m$ X. c0 l" p/ _& B& F* p$ h$ B
A:Zucchini, eggplant, green peppers, onions and tomatoes: x$ V2 ^. T% c% o  r9 v* j  s
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 D; c% m3 Q$ z+ d1 q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! v% \: ?7 l% g7 V9 e0 l
A:cook food in quantities that will be used up within 20 to 30 minutes.
1 x  q7 s9 [; ^& f9 W% O( W3 c3 h大批量烹煮食物要在20到30分钟内. C( ~+ n0 r! H! A2 ^0 L: I3 _" o
11.What person has the authority to issue a Health Permit?
$ p& i2 J! D6 n9 B谁有资格颁发健康证(卫生证)。" l( a& j; t$ Y8 o5 b* B
A:Medical Health Officer.
* S6 F* y3 I8 H, t6 R医疗卫生官员。
* o& C5 ?1 I$ `. w7 }( ?12.For what period of time is the health permit valid?# V6 K% q! W& C' S6 b  p
健康证的有效时间是多久?
; d% J# T5 I, O2 V3 O& Q5 Z" r. ^- WA:12 months.12个月8 P! _6 L# h: @8 {0 s
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, ?( c( y; v9 r. h$ e: E1 O3 K在食物和饮料准备区,通风系统换气的标准时什么
" `7 x; V( q1 M8 [" o# BA:08 times each hour. 每小时8次$ Z) f% v5 N) Q; C  {: C1 y5 }
14。The minimum temperature for manual dishwashing in the wash sink is! G1 H; H1 c/ e7 e( Y" v
手工洗碗,洗碗池的水温最低多少度?- `2 Z8 s. n# w- b1 ]" u# r
A:110 degrees F (43 degrees C). 43度
) \8 Y, Y% R) ]( |1 f3 U4 {0 S1 D15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 k. j- E& y# ~8 q( o/ A
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ v' T* ]5 U. }7 X8 o# o7 xA:180 degrees F (82 degrees C).  82度
+ d4 G" o9 {7 P* {' M! F+ Q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 V8 z/ W& p- R1 R8 J% `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 Q8 e; ~! W4 c
A:en papillote.  法语自己理解; p8 A3 [* f8 P+ k# r
17。Wing or Club is considered a
$ f0 k- s3 v8 g! ^$ z) G& u8 E翼和CLUB 被看做是一种...
0 l, @. {" x/ r0 ^1 {' ~5 jA:Bone- In Cut     带骨切. D' `% P& E3 R
18。New York is considered a   纽约牛扒被看做是一种
5 ~1 g9 m. i6 K0 k# AA:Boneless Cut     无骨切
7 ]/ H$ r$ c1 {- \19.In general, a court bouillon for freshwater fish will contain. c0 Z* {7 K0 k# ?! d! N
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) }- a  X2 P9 }* f- Q0 D- w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( q7 c- U! ~% p; s" D4 i- p和做海水鱼同样数量的调味料和香料  x- r/ [2 _0 p7 t$ s6 {6 Q
20.Anise is very similar in flavor and appearance to0 ?0 K7 C/ k3 Z  v% N- g
八角和下面的那种原料有相同的味道! |5 [3 ], i6 h" J5 s7 r6 ]. D5 k2 q
A:fennel  茴香
% g( c9 o) R+ ~4 Q; K1 r/ }21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; j& g% E4 l, g( p! ]9 [下面那种原料更像大葱且有平面的叶子
" `* C8 H- n4 wA LEEKS  似蒜葱 (这边人叫京葱)9 a* N& e0 c/ q  Q! r. f
22.Which of the following cutting shapes refers to a small dice
, M. \! f0 o4 y下面那种刀切形状指的是很小的粒(末)' O1 o4 f$ ^3 @) ?2 C2 \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 J- q$ j. p4 d5 t2 _' F* N5 [3 O& y23.Oil is added to the water for boiling pasta in order to+ T0 i1 z0 l: b; @: d8 a  [* F4 b( a
向煮沸的pasta (意大利空心粉 )中加油是为了
3 {& K* M9 J, \A:prevent the pasta from sticking and to minimize foaming action.. E2 U% Q: X% `$ ~4 x; G
防止面条黏合并降低发泡。
' C: y; j- X0 @. r3 u% ^24.Which pasta dish features pine nuts and basil?
2 z# k1 a+ y9 H# c8 y% @* e. l下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); s- v9 n! b) T" s6 ~
A:Pesto.一种绿色的意大利面酱 . ~; P+ C" N, x3 x
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?7 o. G/ P/ c! p6 E2 C1 K8 n
下列哪项是一个春天的蔬菜类似于菠菜?! ^* x7 e; P2 t, }
A:Sorrel. 酢浆草。9 B9 F3 \! c% u2 F( W5 H0 V5 M
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?
大型搬家
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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:
" M! V% ?! \7 w+ s2 m哪位厨师最早带来高水准浮夸的美食$ S) ]4 G; R, V! l
AAntonin Carême 人名 安东尼·卡罗美
6 D( B+ G" Z) D2 p5 @2 }3 P/ L0 t% S1 {/ x
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 w, _$ a1 q; `; f* }2 K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 m$ {2 P" U5 M8 q- Y2 [( [2 NA:Cast-iron stoves         壁炉6 N# w1 k% j) b3 n+ h
http://www.usstove.com/products.php?id=6& O* w! y7 y. c
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28.The French term used to describe the roundsman, or swing cook, is:2 e1 M6 j8 H+ V) T
法国术语,用来描述roundsman,或摇摆厨师是:. @0 Y, q  D$ Q9 M3 x5 R3 J
A:Tournant   图尔南
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! ~8 l9 |, Y: C6 n0 a8 N: E29.Another term for the wine steward is:
; F, j" j4 r) `  r0 u9 ?葡萄酒侍酒师的另一个术语是:1 d9 p$ G/ r3 c7 _
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
4 p( w3 Q; Z, s& w# \: c霉菌,酵母菌和真菌是一个神马例子& z6 K- Z8 X: d3 c/ n
A:Biological hazard 生物危害% W; R( f! O% s7 Z0 Q- G% o( y+ g

1 Z. H' H! S2 {& h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 a0 C* f. t- ^+ h根据加拿大食品检验局,食品的危险温度区在多少之间:# l) j6 s8 N! @5 }; q
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:1 o  S  e0 }2 n" c
所有细菌生存需要以下哪些内容:$ H2 z6 p+ {) i  e5 i) V
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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; |5 C: T- C4 C! E  |33.Which of the following correctly represent critical control points in a HACCP system?/ o+ \7 N; P8 @$ I" c+ C6 a/ F
以下哪项正确表示了HACCP体系的关键控制点?. i  T8 G* M3 E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 ?# b. V9 {  d" M1 |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
6 F* ]( F2 {5 U% \
* t% h7 o- \0 [3 y3 i% t$ j34.Which of the following is not an example of a carbohydrate?! {) M7 X( G: g* T. l. q
下列哪一个不是碳水化合物的例子?
% @- c$ N( w7 {. k) i3 h$ k8 lA:Essential nutrients 必需的营养物质) i1 e) r( W7 S' f* u+ X* a5 k9 t2 I
. [. Y! p9 w6 P; r* F( I) J
35.The process by which a liquid fat is made solid is called:
4 M1 {, L! s  j$ ]液体脂肪做成固体这个过程叫什么% u% b8 n8 c& {
A:Hydrogenation  氢化
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! H$ y5 p  h7 k; w( ]" R36.Which of the following is not an example of a fat substitute?* q( J0 T) Q/ [7 f2 B( b
下列哪项不是脂肪替代品的一个例子5 X# J; a: `; C" u$ m1 D6 A
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
" q+ e6 F! Q5 N; u: k% L6 E加拿大卫生部要求的产品标有“不含脂肪“包括:  J6 F6 D' w6 a4 F% e& R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! p" F: g+ t. Y# a* \
8 g* \- F" V' ~
38.Which of the following is not a problem associated with converting recipes?
+ C( G9 N6 C- T3 y6 `6 N8 u下列哪项是不相关联的转换配方问题?; C5 T1 R1 c, K" `
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:5 c  T9 D" v, s
从供应商采购的物品的品质或成本叫什么
9 e* F4 L1 X8 C7 e) D6 iA:As-purchased cost 购买的费用/ @2 j4 o4 A; v0 o0 \! f9 i
8 P9 f$ m0 Q& O& D( G( d9 l
40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 y& d/ L" F$ b; g* j: S  h在新货到来之前用于日常所求的必要库存量叫什么
4 r( b4 }- {$ Y" ]  d- t" LA:Parstock 基本日常最低库存
/ Y0 p4 m/ u/ y! n9 {! w" O3 s! x. V, f% E. S& p1 f
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 B% Z2 U  Q* J  T5 k
下面那个缩写是用来表明正常库存流程?4 Z! c' u! I. }4 t% K
A:FIFO=FIRST IN FIRST OUT 先进先出5 p$ i" m- ?! Q  O6 g: S
: P7 Z" s& U; c- d: x% T, w# U
42.Which of the following knives is used to turn vegetables?
! v6 i* e( b+ D/ w& W下面的那把刀是用来打开蔬菜吗?9 R# Q% J$ \& [6 M: p
A:Bird's beak knife   鸟嘴刀
; E# t7 D, L$ r- yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 Y5 U3 n/ D0 O" V

) }) e- K' T: h' ]8 E- ^" i! n43.What is an instant-read thermometer best used for?
+ o1 Y' I1 b0 T9 W* k" M- C即时读温度计最好用于那方面?$ K1 I/ }: H7 h: q% Q% ^/ g
A:Checking the internal temperature of a roast 检查被考物品的内部温度( e5 e3 t! \$ z9 [. W
6 T7 U$ }9 j2 N1 Q8 ~
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* M& O' u) ]3 j1 C
下列哪些金属材料受热均匀,通常用在铁板而且非常重. U; ~4 i4 ~, `/ D! v0 o2 Y
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. d! V. N' W! l' z
哪件装备下面有一个可移动的碗和一个S形叶片?
: \$ ~" n1 Z$ t6 \$ a3 e1 ], PA:Food processor 食品加工机
( x9 p* Q3 x; A# Whttp://www.google.com.hk/search? ... iw=1263&bih=572
3 Z. U" B0 E# i8 e3 t0 I
  h0 [( h: M9 g9 `* r4 w, A46.Which of the following is not a rule for knife safety?
9 r( D* v  K8 X$ o下列哪项不是用刀的安全规则?
& d: x: l/ ]& I8 ^8 y1 d* `2 QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 d# W3 l- D1 m8 \
4 _% u! d- }" n
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 f) Y! i3 K( s8 _把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; f- c5 Q( M4 `! pA:RondellES
6 c% G2 Q0 O0 o( E& U0 _& z' xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( k+ b! n# _3 m# e. c* x4 Q4 f* L
! a4 B/ z& E, J+ \  Z, ?2 s- Z
48.Which of the following is a diced cut used to garnish soups?
3 C9 X7 s( q4 Q2 ~- N; w6 f下列哪项是切成小方块用于汤的装饰?
, v9 E1 B$ ^+ |/ n$ RA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" Z) V5 W) s* t1 t+ c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! V2 {: |. }& V" ^/ @& J9 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!!——" f, u/ b( [2 ^
A:Gaufrette - R2 g5 U# P, h. k6 y4 a1 H" i, t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" H; V2 f* t, z, M2 @: wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- U+ n) y' o* M  HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, I: K6 H0 ^& v. \# @
: h& ]3 Y0 a& `0 _  e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& a: V9 ^3 ^  v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); f, e0 L) Z# U: ^% s6 Q
A:Cilantro 胡荽叶 香菜; e- }1 J3 Y8 I3 x) @) G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 Z+ Q) u6 ~0 z6 }/ U  [
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60.Allspice is made from:* k! h  r# H+ c# ~  h$ @8 S" C5 @" G
多香果,  多香果香料是什么
7 _0 n- I) d3 ]4 y" P( }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ a3 ?3 h3 A$ g$ X+ iA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
& v2 Z* t4 {) \- F$ i1 c7 {. B. l下列哪些是用来做香包德épices?
8 Y1 V( s* j5 p2 C9 Uhttp://www.sachetcatering.com/& l9 e) ^  R; Y. I" j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 L8 T5 h: F- O- e0 f5 n& L! i" E

& Z; |. A% r) X+ j) |62.Which of the following condiments are not soy based?
" @, S+ o2 \' e7 p4 a. z; X! }下列哪项不是酱油调味品的?
5 F  k; L/ l; SA:Wasabi 日本辣根
! V' S$ @- M" ^( q' i1 _' ?) n% d5 n2 X- U/ z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: v' C, x- f9 g# v3 x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:
" z7 G" g; }2 h7 Q9 J) eA:Pasteurization  巴氏杀菌
8 ?7 P) e7 v, Z" E4 P. w) J  I/ c+ y5 Q- Y/ m; a  B
64.Which of the following steps is not the correct procedure for whipping egg whites?
4 i& R5 p2 _' N; U' W8 K下列哪个步骤是不是正确的蛋清搅打程序?+ d- _4 a: z( e3 Y
A:Allow to rest before use. 允许休息后方可使用。
5 _  e, y6 a4 o& N1 p4 A# x
2 @5 q* W  t' j2 @65.The weight of a large egg is between:一个大鸡蛋重量介于:& _( E% X  K$ N% D
A:56g and 63g 56克和63克
8 {6 h3 V0 b9 v7 b0 }* d) f) N4 f. m1 D# D/ K$ t' Q: Y4 d
66.Evaporated milk is a concentrated milk that is produced by removing
2 x  Y: U+ Z7 Q9 O  K1 W炼乳是一种浓缩牛奶 是去除什么做的
8 \$ P. b" L3 l6 ^  [A:60% of the water 60%的水
7 W5 |. |: [; n  z) c1 k- U8 O, I' ^* L: d( L
67.A method of cooking that transfers heat through a liquid or gas is:
; f: [( N' @0 l一种烹饪方法,通过转移液体或气体是:; y2 R- P2 J0 c
A:Convection 对流
( U& I! b, q7 S2 a& [) q. ^: C7 A2 A0 b5 H
68.The cooking of starches is known as  烹调的淀粉被称为3 d7 U. g" F- D# x
A:Gelatinization 糊化+ s0 J' x* k4 u) |

2 G, o. D3 }) u) r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ i8 L; C/ x* [( U, t* UA:Braising 烤
0 y8 y$ h0 f8 t2 V% Q' H* g0 h7 Y. t4 r; u" H* Z) X
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:1 l1 O% Y7 w9 M. V; x
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理- J: P1 {8 m! c. a; ~) b- O

. Y6 h3 O& F' B! A: [9 A, x71.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+ ~8 Z, r( d" \1 s5 Y
A:Fumet 原汁
3 B; B7 M/ F) [& c
: v; S9 ^" y$ N. X# b9 J. O72.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: r& e/ `$ p% g0 i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 l& b: C6 W. \, ^1 r( s1 t% a# d/ ~6 \

+ s4 V: Q( u% x0 g; U73.Which of the following is a principle not used in stock making?. ?4 ?' X( U" k0 c* _
下列哪一项不是用于制造高汤(低汤)的原则?9 g$ T, Z, b9 x% N- n9 G5 p2 F
A:Start the stock in hot water.开始在热水中操作7 z* G: b. u3 Q% B* n
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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
# ]: q: @. z$ pA:Remouillage 法语熬汤% l+ c/ G2 ~8 }! d
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