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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。
" d1 u, [. `% ^1 K8 V. Z+ b3 h, S5 P
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。
# ?/ v- W( e/ {5 K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
8 p# A# J4 r% t1.Which of the following methods should be used to determine doneness in a New York steak?
6 _/ i! z$ F; N  A0 r2 W3 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)
2 N$ u! B8 Y/ |A: pressure touch. 压力触摸
% ~3 m) O0 b# L) W4 V( o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 q; R/ U& D$ G" j, ^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 P6 s$ G6 N; [% C4 T$ o" I9 r
A: acid  食用酸6 Z( ]. e. O4 \  r5 N: m4 `
3.Vegetables are major sources of which of the following nutrients?
  b: r3 ]* ^) D蔬菜中包含的主要营养有哪些7 z8 l# V) k& h4 F4 F
A:vitamins and minerals. 维生素和矿物质。
8 T7 m+ M1 l! ?8 [4.Cauliflower is commonly served with
# D! i, h$ e% }2 y8 t( a. v6 Y1 k花椰菜(菜花)最常见和那种酱汁搭配5 C0 U1 V' C) |: V
A:Mornay sauce. 奶油蛋黄沙司
" A6 Y5 Q) B: \% O5.Which combinations of products are found in pie dough?
3 ~4 J0 q6 O9 Y3 J% G: m下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& W9 B! A0 H8 J- }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 f! r' w- J) Q% p7 h6The French term for mussels is 法国语青口(海红)叫什么
+ ]8 w" _( P- V  D/ n* r! [A:moules.法语青口,海红
1 U! |. ?/ M  J0 C' R& Z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, ^7 z/ h" Y- m5 u6 E8 t
A:faintly fishy. 稍微有点似鱼味
2 }6 x% X; F0 X, z4 w8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 f' F  B; h8 ~. [! j
A:2 days. 2天( \5 L7 f/ a( m( _- D' C" ~  c
9.What are the principle ingredients in ratatouille? # L1 ?/ j/ O: z$ G, G" P% p9 {
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 D# {7 x) R' |; A6 N* B& l6 X
A:Zucchini, eggplant, green peppers, onions and tomatoes
' `) S) \/ z; `6 S9 P. j" y3 d: U西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 Q# F, y- r+ @6 R% c. V" I10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" s) C3 m" M- M8 L
A:cook food in quantities that will be used up within 20 to 30 minutes.% |: `9 {3 E) Q) [; P
大批量烹煮食物要在20到30分钟内1 k8 x! [4 |" p( x- q* d8 w9 `
11.What person has the authority to issue a Health Permit?; Y; o- Q  y+ W" [# a1 O0 w6 Q
谁有资格颁发健康证(卫生证)。
6 w+ n! C3 G# A  z/ T6 \" F& YA:Medical Health Officer.
& @0 y& h' A5 i医疗卫生官员。! N  ]) d0 t) I+ R  V5 {3 h
12.For what period of time is the health permit valid?/ ~6 @) X0 I7 G; d5 R
健康证的有效时间是多久?
; j: i" @3 r# S" o4 jA:12 months.12个月
3 N8 y' v% i# T13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 h" k% r, Q8 k8 q, Z! U在食物和饮料准备区,通风系统换气的标准时什么( J0 ]/ N$ t, o9 A* ]
A:08 times each hour. 每小时8次! _; }, x; g# ~5 i
14。The minimum temperature for manual dishwashing in the wash sink is5 k$ X2 k$ h  Z9 _
手工洗碗,洗碗池的水温最低多少度?2 B) _" x' I$ B% N- F/ }8 V8 I
A:110 degrees F (43 degrees C). 43度
$ d4 `$ i+ s& y" q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- F; s1 p# I" l! V* p) g+ B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- U* ]2 s5 h5 g% M2 O& e7 ZA:180 degrees F (82 degrees C).  82度; Z8 C1 P$ Y4 O$ A
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- }" }: Y1 h5 }. Z' }
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), U; B7 ], [6 t2 }4 R" B
A:en papillote.  法语自己理解
" y2 p1 ^, i% v: q) R17。Wing or Club is considered a' e0 }* P* L' _; t" n, G1 t
翼和CLUB 被看做是一种...
6 P4 }  R: n4 z5 I8 O9 _  lA:Bone- In Cut     带骨切/ ]* U& [; b; R: e  f6 ?
18。New York is considered a   纽约牛扒被看做是一种
& b( P9 K& Z6 T" _A:Boneless Cut     无骨切
3 @( p4 W7 w3 S19.In general, a court bouillon for freshwater fish will contain8 T! h3 Y* ]6 G4 m/ u% b" i. ^
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0 _! K2 M: ]. A- Z
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ C' j5 m0 ]5 `0 j: r和做海水鱼同样数量的调味料和香料
5 _. y  [1 t9 T- n20.Anise is very similar in flavor and appearance to
. K3 P6 x6 M" q% [: k  N八角和下面的那种原料有相同的味道: ~# c; ]' G- c( e" ]( N
A:fennel  茴香
: K$ y1 A7 z. Q! r) [21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 m4 L. [! e# u) p6 m' ]7 f4 ]下面那种原料更像大葱且有平面的叶子' r% Y2 W5 j3 f# l' I
A LEEKS  似蒜葱 (这边人叫京葱)3 L3 M+ z1 m: |  f9 M
22.Which of the following cutting shapes refers to a small dice: [, C" }" H4 k' ^
下面那种刀切形状指的是很小的粒(末)
7 \# h( U' f- H. U: JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  ~2 Y  m+ F4 q: B; u5 \23.Oil is added to the water for boiling pasta in order to- {# b% N% i1 o5 j% q9 @% G
向煮沸的pasta (意大利空心粉 )中加油是为了/ H$ ^; x2 s6 V5 R& b
A:prevent the pasta from sticking and to minimize foaming action.
. ^- }; ]* k9 X: M7 Y防止面条黏合并降低发泡。
" \2 [: A% g# e1 z24.Which pasta dish features pine nuts and basil?; ^& {9 r: ?, ?$ M
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" b; N6 i: M  ~: @0 M( C3 v
A:Pesto.一种绿色的意大利面酱 * [8 @) p9 d9 c: P6 M. q7 B8 G
http://www.tianya.cn/techforum/content/96/563836.shtml
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/ t2 k* G) y2 @; x25.Which of the following is a spring vegetable similar to spinach?, r% n' A5 E* _; g! {7 J0 ]
下列哪项是一个春天的蔬菜类似于菠菜?
# i' e2 j( v4 hA:Sorrel. 酢浆草。
: ?" a, R, M9 i: k7 T+ h' H: C% ahttp://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# j2 {2 E# _哪位厨师最早带来高水准浮夸的美食' A+ k( ^/ h1 b- S% {5 p
AAntonin Carême 人名 安东尼·卡罗美
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# C6 t' A0 t- m2 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ C3 z+ D1 e4 H) G5 e) L9 c( f. g8 D下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ }! ^# N' _4 }# l1 j1 y- f' j6 ]1 f
A:Cast-iron stoves         壁炉: ?" E3 j4 r4 b- z8 \* B# k
http://www.usstove.com/products.php?id=6
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+ O6 M  @& z: w( r( Y- h28.The French term used to describe the roundsman, or swing cook, is:) b2 d- b7 ~/ c& \
法国术语,用来描述roundsman,或摇摆厨师是:
% F* d" d: ]) x& s9 q8 `A:Tournant   图尔南
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0 h' u) n' F7 m1 B3 o9 b! W3 i29.Another term for the wine steward is:
& s( g" i- A+ W" q: g5 ~葡萄酒侍酒师的另一个术语是:
# c/ {4 _8 |! b$ B1 ]/ OA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
% r- C; v$ }3 M# ?/ S5 F霉菌,酵母菌和真菌是一个神马例子
3 E: e) h4 ?1 e, xA:Biological hazard 生物危害( ?5 Q4 {3 i/ O' C7 p

3 Z& e( J/ ~8 N/ G6 z- A7 _: j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ e, \6 R' `9 L& F; O& O7 O根据加拿大食品检验局,食品的危险温度区在多少之间:
9 T$ s. W. E- M+ P7 F1 U' nA:40° and 140°F (4–60°C)     4-60度1 i. r" R* B$ W! v4 Y, c
+ c# Q! X4 e2 u8 s, ~' F- y
32.All bacteria need the following for survival:
) q9 I. ~4 [: M7 n. f2 K. h+ J所有细菌生存需要以下哪些内容:) A& u% @2 x3 B. w7 [2 s
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% X! A, G& j% Z; z* _

" F2 S! ]; J' Q/ A33.Which of the following correctly represent critical control points in a HACCP system?+ e+ U) r# F2 A+ v: @
以下哪项正确表示了HACCP体系的关键控制点?
2 y3 ]6 V$ m1 n3 ]' z7 k# y/ J/ Y% MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ O# Y7 r# j; _6 Q- H: M* L0 o( c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 @+ m" p* Q  x  D; c  m  V

8 u$ s; [# n3 F, z; U" D' |9 T34.Which of the following is not an example of a carbohydrate?
( ]. ?  A8 c& p0 B; J/ x! d* l& _下列哪一个不是碳水化合物的例子?
  l6 w5 a3 |3 d1 _% [; jA:Essential nutrients 必需的营养物质& u/ m- I$ V8 B3 k
4 Z6 F& g6 S) j' g
35.The process by which a liquid fat is made solid is called:! F: w2 S6 M2 b1 Q  }$ B: i
液体脂肪做成固体这个过程叫什么6 U& Q6 d/ p( y) ~; {2 \0 K
A:Hydrogenation  氢化
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  ~3 m. Y& J- a: c36.Which of the following is not an example of a fat substitute?& ?* t% o7 z7 ]  _* i- R, Y
下列哪项不是脂肪替代品的一个例子
( J3 h9 _6 f) r+ g/ t! u7 q3 OA:Acesulfame K  安赛蜜K表
; L1 ~8 c% K  B! j& B
6 R# r; S1 k- M' I; E9 i& V37.Health Canada requires that a product labelled "fat free" contain:
' T3 ^* E. X- v$ d; U' Y- W加拿大卫生部要求的产品标有“不含脂肪“包括:
6 }( X# D; z9 q! C. i3 b1 N) RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" q8 g* n$ {, X/ B  j& j

, G4 X( m8 _2 @2 ^5 E* S38.Which of the following is not a problem associated with converting recipes?( e6 r' d5 b- x$ t) E
下列哪项是不相关联的转换配方问题?
5 P! i' y. H! Y  N1 JA: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:
/ J; h( Y: `$ T3 l& g" S6 n从供应商采购的物品的品质或成本叫什么
# T0 \& M/ T: ^! r$ U0 H# c4 Z8 `3 YA:As-purchased cost 购买的费用7 _; l: C+ H6 S

% i; K( v+ \3 O! G* @40.The amount of stock necessary to cover operating needs between deliveries is known as:6 @8 w" W, k( `7 [; {5 y+ H5 R
在新货到来之前用于日常所求的必要库存量叫什么7 y9 E; Y; [  `9 Z
A:Parstock 基本日常最低库存
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, g( N3 }  K- y) t41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 J. D  k  x9 f下面那个缩写是用来表明正常库存流程?
) G7 M2 _1 o7 L. d- RA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
: e5 T' k  z1 W, Z下面的那把刀是用来打开蔬菜吗?2 s8 h4 z! A- K! M
A:Bird's beak knife   鸟嘴刀2 [  u* F, Q7 c& U' M4 w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
  m. i8 f1 N5 F) O! I即时读温度计最好用于那方面?7 e& ]2 v4 {5 ^- I
A:Checking the internal temperature of a roast 检查被考物品的内部温度; K0 p$ a  ]8 L; ^
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 E3 f% x+ O, o/ N: o
下列哪些金属材料受热均匀,通常用在铁板而且非常重( s$ \# g, P; R  `9 b6 ^7 a
A:Cast iron 铸铁
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0 u; E3 m* P; E! J5 g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* o6 K+ O3 o$ k% J
哪件装备下面有一个可移动的碗和一个S形叶片?
- y! F/ l+ q5 UA:Food processor 食品加工机, z) A, {  D* n5 Q9 i8 R* F5 L9 S
http://www.google.com.hk/search? ... iw=1263&bih=5725 @, X7 M8 t/ ^7 ?8 S  i

. q( g0 \+ b- F" n3 u& c46.Which of the following is not a rule for knife safety?
8 G9 j0 n$ ~2 ^8 f下列哪项不是用刀的安全规则?5 j1 m" b' Q' \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 }% y; t0 J+ w& X1 a/ L2 U+ F& M  f
7 c" b( I8 u/ m0 d" `
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) v6 Z) ]# u& w7 V$ M- T4 Y  v% X3 T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ o) R  ?* F2 [) HA:RondellES 5 E! W) S, z, b* _( `# E. o
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 l8 ?. V9 v7 e1 P$ W  P. H

% S& b- N7 d5 J; ]" g% ~. I48.Which of the following is a diced cut used to garnish soups?
$ \) d* X' U4 o  Y0 E2 o3 T下列哪项是切成小方块用于汤的装饰?
7 p8 d+ L2 y9 C0 I8 I; @A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 }0 Z! t+ t% y- _* B6 B  K7 p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* p% U* D1 Q8 k6 p1 z6 M) W& }. 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!!——% k% c: ^$ a% x, f7 d
A:Gaufrette , ^6 q9 Z3 _; o, A0 X' c! z% T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" j0 l" l% B8 O2 B( h+ d& e4 L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 s, t" o; X3 g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# J+ O  i: A* F+ I0 u5 ^1 F8 n3 n" C4 R1 w* `' ^
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# R. h. _% i+ M- s% O2 Z' p0 F1 `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)
9 m8 h4 l" U3 R! vA:Cilantro 胡荽叶 香菜
* D* i# {4 @- b* l% Q  N6 ~# lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 m* b" f* h: O9 V! k9 R$ K1 `1 z
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60.Allspice is made from:6 U4 P. l0 W, o1 h# ]1 T
多香果,  多香果香料是什么% L8 l8 M, k" G) m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% n: Z8 i1 c+ L' K" d/ JA:A dried berry 干浆果
3 Y, `+ {/ F, h% K  w. h3 a
; k6 G/ c7 x; G; G7 M; L& d61.Which of the following are used to make a sachet d'épices?5 i, A5 g4 e- z3 |. t8 m1 G
下列哪些是用来做香包德épices?
; ], O6 a( i# A6 _http://www.sachetcatering.com/7 d* [9 f7 q5 h- ]+ S% D  ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 g) \, {* a3 ^5 p62.Which of the following condiments are not soy based?; _) S. z! B# G* s: v' {
下列哪项不是酱油调味品的?3 j8 W3 ?* d! L
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:
" N$ }  E# N/ a3 d7 e* A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:0 `9 q. g# t: q- `. L
A:Pasteurization  巴氏杀菌
9 v( o# k6 J; {/ p
; c5 o: S# R1 n0 X64.Which of the following steps is not the correct procedure for whipping egg whites?: r4 k0 c& r$ Z3 Y# j
下列哪个步骤是不是正确的蛋清搅打程序?
) H5 _1 K8 K' y2 ~$ `$ G1 }) EA:Allow to rest before use. 允许休息后方可使用。2 \8 l3 ]" a- Z& l
! |/ v: t; t: r2 c3 k
65.The weight of a large egg is between:一个大鸡蛋重量介于:2 g/ C4 m. g% |" e) I! T& W7 i
A:56g and 63g 56克和63克
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2 i$ u6 l; v( g( Y66.Evaporated milk is a concentrated milk that is produced by removing. ?2 Z  a5 M/ A' |6 i
炼乳是一种浓缩牛奶 是去除什么做的
+ P5 {+ q/ z4 b& ~% \A:60% of the water 60%的水$ `/ E, s' X$ x

& Q5 y( t. P, {7 n/ C5 E67.A method of cooking that transfers heat through a liquid or gas is:+ \$ }* @" y+ C# Z
一种烹饪方法,通过转移液体或气体是:
) k9 M! H" A8 N% T$ L, FA:Convection 对流5 J3 B7 k1 V- i0 U# k6 y; K
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68.The cooking of starches is known as  烹调的淀粉被称为( U* y) ?( K: {6 B, b6 ]
A:Gelatinization 糊化1 b4 `- H- w% ?( Q* B

, k, O" ?: Z. {( l7 v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 Z( E, @8 T- c5 AA:Braising 烤/ u( M7 c( S6 |' `' C" n2 O

# p/ u" C6 n/ n$ Z1 R9 v70.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:* m  _- M: g/ A  ~; Q! w
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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* I# m/ R- f9 O' b- s& t71.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
% l% {6 C: F3 ~! Q' b) tA:Fumet 原汁- k' A5 h7 _* u! l
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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0 V% z5 J. Q  [4 w& l, A& C6 F( J# i7 V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 a' i. T( [6 [8 K+ j4 u) }4 _

* L0 v1 \- Y$ f8 j" R2 a+ K1 `73.Which of the following is a principle not used in stock making?4 H9 f  j2 W8 J) a
下列哪一项不是用于制造高汤(低汤)的原则?1 ~+ h- F' `6 R4 W8 [: K
A:Start the stock in hot water.开始在热水中操作9 B2 k* T; Q7 N+ S

. }+ L" R/ K+ r+ O9 y9 i74.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
9 ^/ c6 }  S$ \A:Remouillage 法语熬汤
$ I' d  p8 \, m- U8 rhttp://www.haibao.cn/blog/post/176242.htm
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