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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。: o9 K; j& z% ]& E2 r+ p! |
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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。
; V9 \8 K4 m: e, @) V: c) v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
理袁律师事务所
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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/ _' Y; V# W2 [9 i5 ^" K& J
1.Which of the following methods should be used to determine doneness in a New York steak?
0 p1 ^) D0 w+ V5 T$ 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)$ Q* F' n, ~9 t
A: pressure touch. 压力触摸
1 e0 |8 U9 D0 j1 M! H6 Y9 X  H4 D2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! P+ i9 [$ x( c) b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3 z3 O2 x' \" s+ [* l: @6 u& l5 _
A: acid  食用酸8 ]3 e  K- P! M9 C& ^# B+ l$ k3 I
3.Vegetables are major sources of which of the following nutrients?! S' N0 g5 J+ D5 y
蔬菜中包含的主要营养有哪些
. a0 ]# Z# B9 B- g$ z$ u5 J6 [A:vitamins and minerals. 维生素和矿物质。
1 k; L  Y/ e+ M2 Y) _2 u8 M4.Cauliflower is commonly served with) u" O" y! v' q
花椰菜(菜花)最常见和那种酱汁搭配8 C6 k7 U' I( C$ F1 o
A:Mornay sauce. 奶油蛋黄沙司
* I0 \8 e( Z( J5.Which combinations of products are found in pie dough?
  I4 I: }. l# ^# s' [5 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??); `: _+ G5 f* O
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, o) {  o# H) ]# L- k2 b6The French term for mussels is 法国语青口(海红)叫什么
$ C* J! F  H# |9 V8 FA:moules.法语青口,海红
9 L' b' A3 B% d" b7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 B  v/ z0 u+ X( Q$ d) A; V
A:faintly fishy. 稍微有点似鱼味5 c9 P$ f- j, V* p0 @
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' i8 E4 O4 A  d' V# ?A:2 days. 2天
! [* j' ^3 G" i: @4 L! J/ w7 y9.What are the principle ingredients in ratatouille? . M$ S0 c4 t' V0 F
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& j9 C  d4 S2 JA:Zucchini, eggplant, green peppers, onions and tomatoes
& j: ?: W2 a! O- U西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), e$ }; `& j- q, `
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( T$ \1 c7 u5 }9 N0 l2 R& ~2 e) WA:cook food in quantities that will be used up within 20 to 30 minutes.
& e, e3 H! U& `( ~大批量烹煮食物要在20到30分钟内
- p& R: x$ F3 m# \1 [11.What person has the authority to issue a Health Permit?2 d0 g/ q# e4 h" w% ~3 x
谁有资格颁发健康证(卫生证)。6 {/ `1 F5 Z0 R, ?
A:Medical Health Officer.' d+ V) W4 W) b
医疗卫生官员。4 W" a/ V0 _, f- m% f& a
12.For what period of time is the health permit valid?
8 ]& }; i# g' r) y健康证的有效时间是多久?
  Y' @4 b" H0 Y5 X( zA:12 months.12个月. T& J% N( m  U+ b" l4 K$ Z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 }* D! f' A$ M: ^5 g( H在食物和饮料准备区,通风系统换气的标准时什么7 [, k. W4 v! @5 G% A7 c7 D
A:08 times each hour. 每小时8次
6 e# l! Z7 w. P. t& W0 O14。The minimum temperature for manual dishwashing in the wash sink is3 E' b2 d  A) V0 Q( ~! }" k* c. r
手工洗碗,洗碗池的水温最低多少度?
% D' d" r# L2 }8 N; q( }& D+ ]A:110 degrees F (43 degrees C). 43度
4 V. B, j, o& c9 Y# C! m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 z+ A. \3 u! I7 ~, ?" }0 T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ f: v9 C. H. o" {& {) W& o" f' _A:180 degrees F (82 degrees C).  82度$ S2 ]9 Y. K: B4 W4 c! L+ n
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 |) ~: ~- l5 c9 r$ r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)! u8 v. g. }, K3 _' Y
A:en papillote.  法语自己理解
% M' d0 R+ r/ C) U17。Wing or Club is considered a
; C/ Q7 h8 t: c2 ^' f翼和CLUB 被看做是一种...1 n- I" |- r1 J! ~
A:Bone- In Cut     带骨切/ P- a2 J1 |! y) x) s4 U
18。New York is considered a   纽约牛扒被看做是一种- o. \6 c: \! p4 H3 g
A:Boneless Cut     无骨切* f" J: u  {* h( Y* P1 L: k! }2 [! z
19.In general, a court bouillon for freshwater fish will contain
0 x" P  o6 d$ k$ }! A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
# }. l- P4 U, O& P9 F2 L' |A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: d0 z2 \$ n; h' I& z, B和做海水鱼同样数量的调味料和香料
, @8 O9 d) c% C+ O4 n20.Anise is very similar in flavor and appearance to* n' J0 i; V" Z# ?- q- ?: `0 U
八角和下面的那种原料有相同的味道
& U! l8 i  S6 S0 r; m2 f% ^, cA:fennel  茴香
6 [/ H4 N* y) J! w21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( ?" E; k& M4 R7 k下面那种原料更像大葱且有平面的叶子
2 M1 {. w( H0 R' V- w9 BA LEEKS  似蒜葱 (这边人叫京葱)# S+ v4 V) N0 |. M% V
22.Which of the following cutting shapes refers to a small dice
8 q5 P9 |3 X* {下面那种刀切形状指的是很小的粒(末)
6 v, ~9 E( J7 V! W5 M/ hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。% A6 @4 |0 H' N1 F; T3 B1 @( J/ \- x
23.Oil is added to the water for boiling pasta in order to6 x+ e* f0 J5 o2 B  l) s3 y
向煮沸的pasta (意大利空心粉 )中加油是为了4 ]- v$ F  ]5 x8 p  w, M' R
A:prevent the pasta from sticking and to minimize foaming action.3 P: {& ]. H9 v
防止面条黏合并降低发泡。. {3 H: }' {, R$ c2 @) ]) n
24.Which pasta dish features pine nuts and basil?5 i6 e2 [( |. R( v
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 s2 X. S; y) i8 p; X
A:Pesto.一种绿色的意大利面酱 : B4 [- W7 u+ v. V; A7 D
http://www.tianya.cn/techforum/content/96/563836.shtml* }. g7 c5 F3 F6 i
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25.Which of the following is a spring vegetable similar to spinach?
5 z( }: u! @2 n下列哪项是一个春天的蔬菜类似于菠菜?
# F& ?" j8 _3 c7 \' ]" nA:Sorrel. 酢浆草。$ r: M$ @- h( g/ J2 Y. t3 K- B$ b
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?
理袁律师事务所
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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:" s; V$ |) M$ b/ Q% _: m# F& S9 x
哪位厨师最早带来高水准浮夸的美食* u& v. e( q: _* p. w
AAntonin Carême 人名 安东尼·卡罗美0 }! y& B9 m* H! }' f$ `! ^4 ^
3 u- u: ]* D- p; k' o1 ~" r
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 z3 B3 B, M$ ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 ~2 a1 h% _5 s% H, \- f; X, qA:Cast-iron stoves         壁炉
4 ~4 o5 d! `# b9 m, j- v# Qhttp://www.usstove.com/products.php?id=6/ I: A! f/ y& r. S
3 g5 A/ g( o' v" s9 z% f: ?7 Q
28.The French term used to describe the roundsman, or swing cook, is:
. ?4 ?- [, W4 N. [6 k法国术语,用来描述roundsman,或摇摆厨师是:8 h* S+ |% O7 \$ X" f7 r
A:Tournant   图尔南# t- B1 Z* R6 E* T3 k* z$ o% {
) B1 @4 J; o3 F3 y1 m" J; P
29.Another term for the wine steward is:
& r6 C( p; L$ a葡萄酒侍酒师的另一个术语是:% i6 H7 ?4 a* _, ~; I" S- W
A: Sommelier 侍酒师
8 F0 {; G8 \" N+ ]# S4 u: p2 _& F+ `5 u# a& b6 b
30.Molds, yeasts and fungi are examples of a:3 i1 K# n3 i6 k& x9 @
霉菌,酵母菌和真菌是一个神马例子5 x. Y- h. J: ?8 q0 E' h" I
A:Biological hazard 生物危害8 U4 N  x' q7 d0 |

) @6 n' Y: c8 h5 g/ V" X- C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ n& m! v) i  {0 {3 d
根据加拿大食品检验局,食品的危险温度区在多少之间:0 Z8 \( {; s. m) E, m
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:. k; ~. G$ B' `5 T# A2 j
所有细菌生存需要以下哪些内容:1 j. i' p& [) x4 H6 b
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% z$ A, n5 ?4 M! {) O1 _3 l9 o4 n
  t+ e) q9 _. {7 ^2 ?
33.Which of the following correctly represent critical control points in a HACCP system?, j2 U1 @) J, ?. h# W
以下哪项正确表示了HACCP体系的关键控制点?
$ L. X5 d' |9 z0 R8 qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* h' F) q$ f5 h6 E' W  f1 ?* H* A食谱,接收,储存,准备,烹饪,保温,冷却,再加热  E* y' J( w* g. `- D9 S1 R
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34.Which of the following is not an example of a carbohydrate?4 [& y$ ]. M6 [9 u
下列哪一个不是碳水化合物的例子?
' S$ e: b2 x7 {, ^A:Essential nutrients 必需的营养物质
/ n" T0 t0 {* f! i' U' I4 V9 g% t/ q1 P1 X( n. x, T8 C7 m& y7 s
35.The process by which a liquid fat is made solid is called:5 [* ~7 I% A; E( N% X, D
液体脂肪做成固体这个过程叫什么% _7 s0 m8 ~( {7 V2 r: |
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?- t6 r6 u; z: u( i) s
下列哪项不是脂肪替代品的一个例子7 H  A. h  ^; m7 x  P7 ^
A:Acesulfame K  安赛蜜K表
4 J0 T2 ]% d' ]8 f) G1 a; u$ D) X; r
37.Health Canada requires that a product labelled "fat free" contain:
. z# w# _) ^$ o% @5 K5 q# n* M加拿大卫生部要求的产品标有“不含脂肪“包括:
3 c; r' V# \# Q3 D* H# W/ jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ X8 _, N) Z$ ~! L6 q; B38.Which of the following is not a problem associated with converting recipes?
+ ]# d% N- j: D% w" p6 l/ u下列哪项是不相关联的转换配方问题?4 B+ O. ?  E" h
A:Unit cost 单位成本
. r* Q7 `! U( P+ {( n9 |- N( u% @# C* ~; z9 x
39.The condition or cost of an item as it is purchased from the supplier is called:
! T* H  W9 q6 \$ H, N- B( l; @从供应商采购的物品的品质或成本叫什么
' E1 R) R1 m0 X* L* CA:As-purchased cost 购买的费用
" o% t0 {. p( B8 u. y" {4 ~: h+ S1 L  c' D, N3 K+ m& g2 P
40.The amount of stock necessary to cover operating needs between deliveries is known as:" ]2 t; a. ]% f/ Z' h' c
在新货到来之前用于日常所求的必要库存量叫什么: q6 \! u: ?( d/ E
A:Parstock 基本日常最低库存% q3 x+ S& V8 }6 U) M
: W4 O' ~- I) o0 r/ i) E0 D
41.Which of the following abbreviations is used to describe the proper rotation of stock?
& G: c" e, H! G* a% m; V3 K下面那个缩写是用来表明正常库存流程?
- g5 i3 P. g) uA:FIFO=FIRST IN FIRST OUT 先进先出% @% P$ J! `6 U; U2 ?) i

% F1 z+ u8 O; I; Y42.Which of the following knives is used to turn vegetables?
. A% p9 {9 A) K9 X下面的那把刀是用来打开蔬菜吗?
: z% X, @* v! ^* J$ I6 ~) ]A:Bird's beak knife   鸟嘴刀
; [* r4 T4 G$ F8 B( l+ J& H( Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?# I* X+ D" N$ m9 g
即时读温度计最好用于那方面?( j$ _  Z. L- {. g* W
A:Checking the internal temperature of a roast 检查被考物品的内部温度) ^9 [% J2 t& O: ^3 X( ^5 q( j
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 ], F" T9 O0 R下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 [7 t4 j' L* `: g3 \7 f: ZA:Cast iron 铸铁
' ?" j! d) R. T& Z# s: l# f! n9 O# E, R$ s( v3 J1 z- D+ U! A# j
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) o! g% v8 h2 S6 @' V( T
哪件装备下面有一个可移动的碗和一个S形叶片?
* W' D( `/ t& c% nA:Food processor 食品加工机) o2 z. i  C8 n4 a% r/ t4 N2 L
http://www.google.com.hk/search? ... iw=1263&bih=572
! f* i1 D$ {. \/ Y
! K* O) ~9 E* I! S2 y2 i4 y$ L46.Which of the following is not a rule for knife safety?
5 |( K+ _7 O3 q& K下列哪项不是用刀的安全规则?: B; A8 ?- L; {3 m* P0 R3 x- o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! ~2 S2 }# Y* @3 q5 V0 k$ A$ r
; E6 u; N0 P) j- M. ^$ p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, s+ r) _0 I9 @/ L+ J/ n2 B把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ Z- G% A) b! s. l5 Z8 H& l& n% {5 D
A:RondellES
; ^) M( q) B- @/ g0 ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ |$ K* N& [4 d3 y# @
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48.Which of the following is a diced cut used to garnish soups?
8 G6 {' f  y- k% {. g下列哪项是切成小方块用于汤的装饰?; b/ B: r1 k. P6 I
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" W! i( Z8 R$ I/ l( A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 z" P. F9 w& G2 j1 ]( _
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!!——
5 b* ]/ c% X/ N4 ]6 c4 WA:Gaufrette
. U  U! \( q! B; Y( j, F$ u4 @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 w7 p! h+ U8 w$ q, @! amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" w( h9 s& ^) s7 K# @* lGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! |3 c5 l6 m& n' T) p
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 b# m9 P! k! [8 [2 B  b1 `8 D
下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)( n/ E/ F8 \9 `
A:Cilantro 胡荽叶 香菜
3 \0 G8 S5 V( }0 r/ W; bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 ?9 x6 S3 D# p5 z! |
1 R0 j: E- z7 ^! z, c* H7 w
60.Allspice is made from:+ P  B, A2 z  m
多香果,  多香果香料是什么! p2 K8 L  n+ R1 q. l* B- M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 t1 r5 x* W; E) Y
A:A dried berry 干浆果' u! e+ O* e) J# \) R
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61.Which of the following are used to make a sachet d'épices?0 A; C, u! B; \6 ^3 n
下列哪些是用来做香包德épices?1 B& i6 B( s1 E% m4 N
http://www.sachetcatering.com/& C/ g; Y1 E; i' z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: v% ~" [6 T: H6 P& ?

7 N( A2 r2 S7 U: q0 n62.Which of the following condiments are not soy based?
  A. l1 o, l4 I# A下列哪项不是酱油调味品的?
* l! C9 _. O! Y' mA:Wasabi 日本辣根
/ Q/ e# S  k( V8 z$ i/ J- y
8 u% p' g, f; k0 L7 w3 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. Q* ]5 B6 P8 ?  o/ \3 E$ P
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:. h/ c) r, Z; G
A:Pasteurization  巴氏杀菌1 n% Y( r: T0 x4 m& I1 M. B

0 Q; \9 w4 Y' K# ]) p64.Which of the following steps is not the correct procedure for whipping egg whites?' W. B8 T( \; N3 z
下列哪个步骤是不是正确的蛋清搅打程序?
- A; D# e+ A+ v- b/ eA:Allow to rest before use. 允许休息后方可使用。
" C8 s# v/ s9 a, \1 p9 e3 v- d1 S- M' }% r: B
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. s' u( a$ k2 {4 M0 l5 mA:56g and 63g 56克和63克
: h. P- \% B; _/ V/ l" T4 U
; A" L' U: X6 r5 l: H+ ?6 j7 D66.Evaporated milk is a concentrated milk that is produced by removing
6 I! J6 n. x7 `3 Y7 o$ ], l炼乳是一种浓缩牛奶 是去除什么做的3 P3 F0 \' [8 O+ w* g% ]% w9 Q5 z
A:60% of the water 60%的水3 T& N+ k* y- g& h

5 {+ q& f3 R% Y2 i% O67.A method of cooking that transfers heat through a liquid or gas is:* C0 |$ l; i, K4 A6 R$ @1 n
一种烹饪方法,通过转移液体或气体是:7 R6 Q* `7 C; [% X
A:Convection 对流
  Q, S6 S, l9 n4 T* d1 R
! D0 g( g& T6 b* K. `68.The cooking of starches is known as  烹调的淀粉被称为# @4 ~- F3 e: U( G: U
A:Gelatinization 糊化
# P9 _, O" O; q" M* R/ U8 X7 N4 C( ?; W
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ f: y- {: J9 s% K+ j& _A:Braising 烤2 P- Q; V/ `" Q

. P( m7 F. N% }; S5 z" P% 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:
& _/ E; ^2 F  M# Z  FA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( y% X0 I0 a# y  ?2 _5 L4 A0 Y. Q& A. a) j& p/ W
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5 Q, r8 _; ], P# H1 j
A:Fumet 原汁6 K; |1 F' S# o: ]5 _/ h$ k
, ?! ]9 b; e1 B% {6 o( u+ S
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
5 b' H& r2 X1 ?4 S; a7 O: gA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ y  q5 t1 _' G& [7 j# i# A
2 h/ w% P7 P6 u& Q( ]4 \- d
73.Which of the following is a principle not used in stock making?$ a7 r& p( ]1 i8 z
下列哪一项不是用于制造高汤(低汤)的原则?$ u/ w2 r/ r8 }# e8 ^" N% P
A:Start the stock in hot water.开始在热水中操作
7 |! B2 [+ \! x0 b
& z; ?6 y( I& h# A0 f" B3 g, U9 P74.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$ {4 A/ p" Y9 k  R) c
A:Remouillage 法语熬汤
, B; C+ [; @, J0 Khttp://www.haibao.cn/blog/post/176242.htm
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