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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。( \+ W6 A0 I% ?- A: L" w5 h! p8 {+ j

7 X0 n- y: x3 Q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。
3 O6 N2 x& ]  S8 _' ]- a) U另外,我还会找一些资料方便大家学习。
大型搬家
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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
/ Q1 e$ y! H( d( K/ x- I1.Which of the following methods should be used to determine doneness in a New York steak?& ]$ `4 u- R2 x$ h  o, l
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)
8 R4 r/ h" ^0 u, {+ q" {$ P6 {A: pressure touch. 压力触摸4 I0 Q- C5 |; C) L& t7 o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 A9 E* ~: @) H) ^# H8 G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7 L& @8 A" L* K6 K, f+ \$ S; q8 x$ M
A: acid  食用酸# v4 O/ a) W1 S
3.Vegetables are major sources of which of the following nutrients?5 ~5 f- u. n& i, T+ t
蔬菜中包含的主要营养有哪些
0 p# H! c5 k. S' n6 \' _! Q) xA:vitamins and minerals. 维生素和矿物质。
+ z, o/ N* }! H% L9 ~, R* H4.Cauliflower is commonly served with
$ J0 G4 G* `% K; Q; S花椰菜(菜花)最常见和那种酱汁搭配
2 m  g+ G  q) ]8 P0 e: sA:Mornay sauce. 奶油蛋黄沙司
, ~2 r8 N* J3 e; ~  h$ Y' t9 u5.Which combinations of products are found in pie dough?
9 \6 f+ C3 x" [0 I# F5 j) Z下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: S8 @# y# `9 x( ?. Z. ^) vA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: r: t  b+ t/ L& Y- J2 _* I8 s' Z6The French term for mussels is 法国语青口(海红)叫什么
- O, J2 C% c; mA:moules.法语青口,海红
4 O" w. o; Y" D( W+ `3 w. L9 R- P) s7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% ]7 m+ w3 L# p1 R7 Q$ l/ K% d
A:faintly fishy. 稍微有点似鱼味# n6 L9 a$ S# c4 w  @: s
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& L* e8 M7 s8 a) g
A:2 days. 2天% f2 @* M! p: g
9.What are the principle ingredients in ratatouille? 8 o, F$ l" C! z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! ^; W: Z( l, u3 HA:Zucchini, eggplant, green peppers, onions and tomatoes
) L: i; M' P4 c% l. J5 j西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 n( d* g: d- S0 A6 z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. F; K" o+ i7 Y9 `$ b, G* ^. Y3 \- OA:cook food in quantities that will be used up within 20 to 30 minutes.
7 t! J/ r5 N' t7 n大批量烹煮食物要在20到30分钟内$ A, H; R& j* r
11.What person has the authority to issue a Health Permit?5 t( c# P- M- Q
谁有资格颁发健康证(卫生证)。
7 h) P' ~0 f5 K3 P0 A* Q+ v  f9 [! pA:Medical Health Officer.
4 Y6 f( z3 }: ~0 R+ X9 R- n医疗卫生官员。
+ e8 G) e$ f4 ?  A( V* a12.For what period of time is the health permit valid?
5 n- I( z2 v' i6 o健康证的有效时间是多久?7 g# h+ Y$ D; }& ^
A:12 months.12个月
' v! [' z/ f6 B" M13.In the area where food and drink is prepared, the ventilation system must be able to change the air- G  D" x! c! n7 F. z! O5 R" k
在食物和饮料准备区,通风系统换气的标准时什么
  S# Y6 V" K. A! \# K" d( ?A:08 times each hour. 每小时8次2 n- k: m. }+ [7 D* C% Z
14。The minimum temperature for manual dishwashing in the wash sink is0 k' `" P# D' l: k0 j* J% I
手工洗碗,洗碗池的水温最低多少度?
, E  o# |; S' A3 o9 c# n+ fA:110 degrees F (43 degrees C). 43度
# Z2 R3 {" e3 I) O9 V4 a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, P6 `/ P5 x- {, J  ]8 K- G( ~
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 e6 k4 h3 k$ G: m6 B
A:180 degrees F (82 degrees C).  82度
" k3 d! L  [( e" }+ w' S  P# k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 z" K* V3 `, x用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 Z! B! P6 m2 R( j$ OA:en papillote.  法语自己理解
1 ^! S! V' O7 d* i" n17。Wing or Club is considered a! K6 O4 Q! I+ `' }6 H
翼和CLUB 被看做是一种...
% ^  }1 h9 ~; D' C% VA:Bone- In Cut     带骨切
/ v, H* r, E) i8 a" a1 @# B' z/ b5 I18。New York is considered a   纽约牛扒被看做是一种+ A7 G9 ^3 s$ }# ^
A:Boneless Cut     无骨切
6 Q0 t8 D; I/ ?! h% ^5 v: u19.In general, a court bouillon for freshwater fish will contain
: z( M" U" j2 e1 L. q, U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- [1 n1 l' n. _* P/ a+ K2 I9 Q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish., |5 S: G/ D+ d6 @- s
和做海水鱼同样数量的调味料和香料8 t% G1 r) S  y2 H
20.Anise is very similar in flavor and appearance to0 ]6 l" i0 R9 x$ p
八角和下面的那种原料有相同的味道
# u; z, H8 [. `" M  XA:fennel  茴香
  }) w  q# C/ [& ^7 G21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* M7 g3 I. ?. M/ i' Z5 S下面那种原料更像大葱且有平面的叶子
3 C, N5 @, F- _A LEEKS  似蒜葱 (这边人叫京葱)
  ~- u+ \# e; }# F22.Which of the following cutting shapes refers to a small dice
' G# ?' ^' Q6 N* E2 o0 b2 {下面那种刀切形状指的是很小的粒(末)
! K& A" b$ U0 y0 w, aA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 v9 d6 e& K' ]5 A0 Y$ S23.Oil is added to the water for boiling pasta in order to! e: C  V3 H, s4 O8 P" p/ \
向煮沸的pasta (意大利空心粉 )中加油是为了
9 l  N" v1 E" Z2 ~, bA:prevent the pasta from sticking and to minimize foaming action.
/ w1 s9 s+ x& V1 b. K防止面条黏合并降低发泡。- c7 J' v" h% s+ ]( K9 W! \
24.Which pasta dish features pine nuts and basil?% n% L8 r; z% d1 C' v# V2 f  l' ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; d9 S+ O8 L  k; J; w. [3 mA:Pesto.一种绿色的意大利面酱
' S1 C( Q: ~9 i" `; c9 H5 m! ihttp://www.tianya.cn/techforum/content/96/563836.shtml6 P4 S5 @7 m8 E0 i( `7 i
, {4 Q  h  E# R. q
25.Which of the following is a spring vegetable similar to spinach?
. C, i4 A8 J, l1 K: p: ~& W- L下列哪项是一个春天的蔬菜类似于菠菜?
0 J4 Q2 e  D* _/ C! g+ v7 l6 vA:Sorrel. 酢浆草。
7 e! J2 {+ d, o; W1 `- Ehttp://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
理袁律师事务所
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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:: _9 [' _& _2 ]3 f4 i
哪位厨师最早带来高水准浮夸的美食( Y% ]. l3 m) V7 ], w
AAntonin Carême 人名 安东尼·卡罗美) [% j$ i" d* B' J
! x8 `" o! `- X% h
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: _1 J! l# h& v* V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. a! h: q6 p( S; O
A:Cast-iron stoves         壁炉
- t. f8 R: t7 y, n' vhttp://www.usstove.com/products.php?id=6
- |9 d  b1 H3 C, V/ \3 w3 p- U9 ^0 S/ ^5 A
28.The French term used to describe the roundsman, or swing cook, is:3 Z. R2 p9 n# Q
法国术语,用来描述roundsman,或摇摆厨师是:
$ x% W; Z2 w% C- E$ RA:Tournant   图尔南
2 U9 g( C/ O: m4 y* S; ]8 j6 O4 K! G' N" {
29.Another term for the wine steward is:- @* m5 a3 o3 X, E: h
葡萄酒侍酒师的另一个术语是:; i' E% x/ b0 M: T  |5 Y
A: Sommelier 侍酒师
" x  o% h" f# G0 P; |  @/ q! S% G; r* x7 q" }$ Q/ X
30.Molds, yeasts and fungi are examples of a:' Y& W2 f# M$ m  h
霉菌,酵母菌和真菌是一个神马例子
; M  y8 a6 {; Y3 ~+ h: K  EA:Biological hazard 生物危害+ R" @$ N, ]. |6 p; b) t

' ~, O- S- K( W0 ~6 l* S4 z/ d: E) r$ t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ I( h- q- x# z& _4 `# x
根据加拿大食品检验局,食品的危险温度区在多少之间:# S# Y! }/ F0 r
A:40° and 140°F (4–60°C)     4-60度) R- W! n6 _! x& r

! E9 f9 q; z* N! U32.All bacteria need the following for survival:
( a5 _8 z* b$ k5 n/ K2 D8 r7 o所有细菌生存需要以下哪些内容:
8 h5 E* K" B" O! [A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" |4 F7 W3 H6 g$ f3 A. [; w

( L6 f9 j2 {9 l% t33.Which of the following correctly represent critical control points in a HACCP system?6 A0 c; R6 w, A2 z
以下哪项正确表示了HACCP体系的关键控制点?# }1 C* i- a0 P1 i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % Q2 m8 ]( a3 X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 d1 e! a9 C* b, a, c$ M! h) ?( s8 H8 A% A! P( R6 @
34.Which of the following is not an example of a carbohydrate?" y0 k- K' _7 S4 m7 G( l9 x
下列哪一个不是碳水化合物的例子?
& f9 ~6 K* u) o& P7 \A:Essential nutrients 必需的营养物质
$ B7 s: L- ^; E" B9 D
9 r/ Q/ m/ g8 ^) p) ]& Z35.The process by which a liquid fat is made solid is called:; o' V- W% m1 T* a( G9 w2 A
液体脂肪做成固体这个过程叫什么7 U+ u) [/ F9 {$ X- ?
A:Hydrogenation  氢化
8 c; d/ _2 M( e: P3 R/ i* X' k$ L2 `
36.Which of the following is not an example of a fat substitute?
1 j8 y+ X( o8 }% U2 r下列哪项不是脂肪替代品的一个例子
! S9 U; w3 A' ?7 g% A7 [% IA:Acesulfame K  安赛蜜K表
8 B, _$ |3 j* t* D2 p5 M, L/ L$ \. Z3 n; ?
37.Health Canada requires that a product labelled "fat free" contain:
7 t  x& l" J& l! J. v加拿大卫生部要求的产品标有“不含脂肪“包括:
" x6 ]! G0 q/ c" ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: j5 v+ v6 i, S  M8 n, ^# V- f+ H/ e* {
38.Which of the following is not a problem associated with converting recipes?$ C: V0 N; g& G& T! @( E$ k
下列哪项是不相关联的转换配方问题?
' E) `  `$ t0 M% w# ?- FA:Unit cost 单位成本2 Y2 ~: L! e2 ^" ?1 q

% b& x2 R3 v, S9 ^) k, z, j' {39.The condition or cost of an item as it is purchased from the supplier is called:
+ m; j5 @. B# h; H从供应商采购的物品的品质或成本叫什么' d' X, `3 b( D4 w8 H% j3 r
A:As-purchased cost 购买的费用
+ y: E1 Q% X. F8 P) w0 q/ A" G# A# I  E& C6 e) ~
40.The amount of stock necessary to cover operating needs between deliveries is known as:+ U) ~  k& z+ M# Y3 r
在新货到来之前用于日常所求的必要库存量叫什么
1 |% E  q4 T! [0 g3 h* |8 e- JA:Parstock 基本日常最低库存& _' {' B' f7 T% C

- n7 i& M% [8 n$ s0 g. V" q41.Which of the following abbreviations is used to describe the proper rotation of stock?
) m" o  q4 F* `) `( ?0 P下面那个缩写是用来表明正常库存流程?
1 d$ A7 d  a; FA:FIFO=FIRST IN FIRST OUT 先进先出& Q! R# b, D9 r' v

7 i* O! h7 H. a( p/ K1 z42.Which of the following knives is used to turn vegetables?
2 \! t8 R3 P# Y7 R% @$ |8 `下面的那把刀是用来打开蔬菜吗?" T- f: U! \4 \
A:Bird's beak knife   鸟嘴刀) J4 U) [3 w0 P5 S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  o" Q  W4 r+ X& x" @$ e5 l& a  W! O5 C8 y+ c; L1 A
43.What is an instant-read thermometer best used for?
7 L) p- ?5 D- `: M* F; c  c即时读温度计最好用于那方面?5 X! @: S2 V7 w  L$ G
A:Checking the internal temperature of a roast 检查被考物品的内部温度. v1 ~5 @  z5 C) ?3 c: P" h

  V$ Q% c( A, P5 b/ t2 Z" v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 ~! o  D. O% t/ ^) T$ W" g7 g' @下列哪些金属材料受热均匀,通常用在铁板而且非常重
) X  D* B3 Q: h+ C) _- OA:Cast iron 铸铁
, m( S- e4 _; U+ R3 G) _, s, }3 {8 S4 b2 t" e4 l
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 s7 v2 b) S1 s- d6 l* m哪件装备下面有一个可移动的碗和一个S形叶片?- K$ U+ ^) [; `, ^) C" j$ K
A:Food processor 食品加工机9 V7 L4 s: d& x$ W
http://www.google.com.hk/search? ... iw=1263&bih=572
" p! ?& G' `/ g9 j4 H  N, D6 Q0 R+ N# b0 `2 [! U/ t+ r5 k
46.Which of the following is not a rule for knife safety?8 U, j2 ?7 P! W8 ]& n
下列哪项不是用刀的安全规则?
$ W/ h7 X  F+ z+ D1 Q6 ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  {) J- y' p( Z/ \

5 B/ H2 p6 _( u% k0 T: x% v0 x' X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 Z/ M+ P1 W! J1 l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: d2 P. Y( t: `; B# T2 k% f6 IA:RondellES
+ U) q: `  o+ p. j# g8 vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 U, S$ A2 p+ N  K( T2 ]0 x
7 Y* X. s) Y% R/ l9 G2 P/ G3 f' I48.Which of the following is a diced cut used to garnish soups?0 K  S9 |" F' @  \6 h
下列哪项是切成小方块用于汤的装饰?
! D2 b& N- Z" L/ C/ NA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 ?: E) @* w& l9 R) @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 d7 {& M* Y0 P1 f
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!!——
4 j$ J! Z7 _* a# V9 h! s. jA:Gaufrette
1 s2 o; t, i- ^' Q" Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  h  b  D6 x% c5 x7 Y" {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# N3 k$ R/ x) u% L% Q& G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, x% `& L3 j" Y$ ]
* F2 T& t6 U% u3 r- ]5 R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 x* O5 O# F$ h
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)1 [5 P; R" Q, r8 u( r
A:Cilantro 胡荽叶 香菜( G* M/ D) t( B2 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
, ~0 y3 v: K' G% f3 _' ^: K9 x- V( _0 @# I/ {
60.Allspice is made from:# a) G- l8 V; U/ z3 _+ I; O
多香果,  多香果香料是什么
; ~0 J" {/ a0 v6 C9 ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  M2 _9 e5 R* f' j; [" _
A:A dried berry 干浆果/ d( W# F+ g0 A. Z0 S3 V
; d  e1 J$ h2 C: O4 l
61.Which of the following are used to make a sachet d'épices?3 D" j6 A. P  S% F& S
下列哪些是用来做香包德épices?3 u: U+ F1 w4 a7 x
http://www.sachetcatering.com/; \: F7 Z, c( K0 S- G# A. l' P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
; p0 ]' g! U9 n$ m* x. x" M% Y. \6 K
62.Which of the following condiments are not soy based?' C7 d3 \" r6 t  a3 l
下列哪项不是酱油调味品的?
5 r: r9 \) y, l* F0 \8 CA:Wasabi 日本辣根
+ o( P. A8 e, j( f: [4 U$ ?* ?& G
! k! ^8 I1 a' Z: `7 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! O/ o. B4 l* ?) j/ `6 ~
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 n' s3 Z8 R0 c# t( Y& r" z
A:Pasteurization  巴氏杀菌: d' d  V6 W/ R7 G+ M# \+ c) Z

6 k" N) q3 d; I, d% x: D, i64.Which of the following steps is not the correct procedure for whipping egg whites?. ]' C+ ]9 {+ N5 e% c
下列哪个步骤是不是正确的蛋清搅打程序?
; G* P5 _9 H9 Z# Z3 F# @' vA:Allow to rest before use. 允许休息后方可使用。8 q' H& c9 z$ c7 e" o  |
, Z! L4 ^' E9 }* k  p
65.The weight of a large egg is between:一个大鸡蛋重量介于:
- h" A+ g- c3 \$ `0 C! J' pA:56g and 63g 56克和63克8 m( h( f0 L0 A4 B1 a
1 W5 n, {. c0 j
66.Evaporated milk is a concentrated milk that is produced by removing4 }, k. b/ W. _) {
炼乳是一种浓缩牛奶 是去除什么做的
; E$ }; y9 ^+ k3 R' S1 [$ oA:60% of the water 60%的水" W0 K& u* a1 D* r5 O
$ `( m9 Q# p$ ]
67.A method of cooking that transfers heat through a liquid or gas is:! F- e* M1 _/ H9 ]
一种烹饪方法,通过转移液体或气体是:
" U6 w" W0 J3 U* H5 JA:Convection 对流; c, s; _9 d9 v9 O$ t
6 `8 n& _6 Z- a# p9 Z6 i' ^8 Z. Q
68.The cooking of starches is known as  烹调的淀粉被称为7 b4 n  _& P: c- ^5 G  d$ m7 C
A:Gelatinization 糊化
6 F4 Q2 `% d" k' a0 q2 O0 K" k- [* [" J2 O
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 z9 v4 @$ x( f5 ?A:Braising 烤
7 H; N2 N/ `% {% J( @% O8 x0 n. J7 t2 C& b% y0 f4 o
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:
8 u' K* z" ~3 {9 v$ xA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
, H4 ^2 J1 C& n. P. f( @: ]  e( X9 y8 P6 Z2 z5 M$ ^
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
" I0 v! v# U9 V  UA:Fumet 原汁0 q7 W4 N/ c" J; J! q4 q

" C0 s( ]* ?; N" g; O( L) N72.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+ V+ C& o4 k( `1 a5 o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) _9 z. `% s+ c' |; |( G
! d! a2 ~6 x" j( V, _- J* c# g
73.Which of the following is a principle not used in stock making?
  e8 X: c0 j4 A下列哪一项不是用于制造高汤(低汤)的原则?) b5 d8 U2 ?' w
A:Start the stock in hot water.开始在热水中操作, }* I/ T0 g9 h  y/ |
" J: x4 f4 L3 j- v: C
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
" E- t6 O% N* ^1 B7 a; N6 u1 {+ GA:Remouillage 法语熬汤
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