埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8986|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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 y3 ^$ J3 Y" u8 T% G3 o$ C+ r( T

7 i! C/ U) b4 G% ?2 j$ O" }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。
; a2 @" A6 G4 d. v- U$ o另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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- S' k( u2 `2 Y, k
1.Which of the following methods should be used to determine doneness in a New York steak?1 H' P) ^/ s4 k7 N4 }+ 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)+ j  d  j$ ]& |6 R! p' ]
A: pressure touch. 压力触摸  D( m6 F+ J# U/ h6 C+ o; O; h9 x/ \
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 {, L' v5 {' D( M2 I4 ~! u
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! q4 N+ ?7 _& @& W
A: acid  食用酸: W9 W, u- a. U+ T$ A
3.Vegetables are major sources of which of the following nutrients?
( ~1 D. \: C, L2 c/ f蔬菜中包含的主要营养有哪些# w5 ]! [% ?5 A) I  _; ~
A:vitamins and minerals. 维生素和矿物质。: e) C; a! }) o0 Q4 f4 L
4.Cauliflower is commonly served with- _/ P$ u- v; I' L
花椰菜(菜花)最常见和那种酱汁搭配
4 w5 X6 k& ?1 L/ ~8 tA:Mornay sauce. 奶油蛋黄沙司/ W* ~: _- u& k7 Y" T$ n
5.Which combinations of products are found in pie dough?
7 g! Q' p6 ~$ T$ y  [! l下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 l( @% i& g/ q# _A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, b7 t0 A/ }+ N6 ^6 b6The French term for mussels is 法国语青口(海红)叫什么/ T2 ~: U+ l9 b0 ]1 [& m
A:moules.法语青口,海红
/ [5 e- w3 i) h7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ x! @+ W- N# l+ S% S
A:faintly fishy. 稍微有点似鱼味
& R3 L( y1 F5 c# T( K/ \2 g7 l8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 k6 E, s& {5 e& A5 u
A:2 days. 2天
0 D2 D4 Z: J$ V# Y/ F# `  W2 c9.What are the principle ingredients in ratatouille? & o5 f1 Z8 p- o9 }. C: N# Y9 l9 |
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) ^9 e% ?: y7 r0 w' {% p
A:Zucchini, eggplant, green peppers, onions and tomatoes
; _% j" W+ y- f- c) e% r西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' \7 ]+ n7 e+ {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 N$ t& T+ b, x( tA:cook food in quantities that will be used up within 20 to 30 minutes.) M7 g* L, A* M! g% N8 t' u) X
大批量烹煮食物要在20到30分钟内
# l  k2 N' u/ \: y; ^11.What person has the authority to issue a Health Permit?
: o+ Z' H: D5 q, e谁有资格颁发健康证(卫生证)。. w: b7 x  f! ]: x6 e5 `8 p
A:Medical Health Officer.7 R5 s: M$ G! G% ]! i
医疗卫生官员。
+ H8 C5 _2 n1 f- s' `" ]+ `12.For what period of time is the health permit valid?
! H- U! J. o+ ~健康证的有效时间是多久?9 w; [7 x* D+ M. Y+ C
A:12 months.12个月/ M9 {. I- E1 j/ Q* u* S( H: t7 E
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( f* ?4 q( M: `4 l在食物和饮料准备区,通风系统换气的标准时什么% J6 W' [/ Y$ g. f
A:08 times each hour. 每小时8次
  f" c. `9 R9 ~5 ]14。The minimum temperature for manual dishwashing in the wash sink is$ n. X5 h2 ~! ?+ e
手工洗碗,洗碗池的水温最低多少度?
& F) A6 i3 e; k3 A. c5 v( DA:110 degrees F (43 degrees C). 43度) w% s( n7 \& Y0 U! n9 l' f
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) t' _+ F" R+ ~  W
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% L# ~" k9 A8 ~# C9 R, u+ G) T, [
A:180 degrees F (82 degrees C).  82度5 _$ d- [4 y  K- G* W- D+ O
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 \% z$ T' N, W" V, w6 Q4 E5 _
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' t/ |0 }9 J1 r  R# K0 f( n9 F
A:en papillote.  法语自己理解
. V: g7 l( R3 i* K17。Wing or Club is considered a6 K' ~9 b* I, d1 K6 H
翼和CLUB 被看做是一种...
- l- T% J- b+ @! T, \& \A:Bone- In Cut     带骨切0 Z$ Y8 n: z+ e, k( X! o, B8 W
18。New York is considered a   纽约牛扒被看做是一种2 [( J/ e) \' {3 K" T3 m
A:Boneless Cut     无骨切
! V& L$ x7 f5 j5 Q3 K19.In general, a court bouillon for freshwater fish will contain; _/ p( G& Y9 b, 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
3 Y& z. c. t- \. Z; b0 f! d+ EA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 t5 n3 C/ p9 ^0 q和做海水鱼同样数量的调味料和香料6 e8 }& T7 W" G' I8 g
20.Anise is very similar in flavor and appearance to8 O& Z& j  B) Z* a
八角和下面的那种原料有相同的味道1 l# S+ N& M: C! o+ a
A:fennel  茴香( Y1 ~+ q$ J$ ?9 |4 c- f
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# l5 J$ ~2 D$ \0 ~7 }下面那种原料更像大葱且有平面的叶子% ~( V0 h8 U- N  U) T: f! s! r( _1 S
A LEEKS  似蒜葱 (这边人叫京葱)
5 y/ N, h0 q& l22.Which of the following cutting shapes refers to a small dice- p: i8 F  I& G7 j& A- V1 S& @
下面那种刀切形状指的是很小的粒(末)& c& P7 h: d2 R' w: G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。0 A  s; W+ b0 s5 N# ?# y, J3 \3 h# S
23.Oil is added to the water for boiling pasta in order to, r5 d+ K; q& l) L, O
向煮沸的pasta (意大利空心粉 )中加油是为了
$ _1 K9 q" B2 b+ v: @A:prevent the pasta from sticking and to minimize foaming action.7 r' i5 W: o& q( N  A/ a$ J: j8 y
防止面条黏合并降低发泡。
- P# h* x8 v" ?8 D9 k0 c24.Which pasta dish features pine nuts and basil?6 C6 ]7 y6 B* j1 W
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ `3 \9 c! _+ Q9 @7 AA:Pesto.一种绿色的意大利面酱 $ `5 F- C+ f- _$ i
http://www.tianya.cn/techforum/content/96/563836.shtml$ f  u) x% }* K3 k5 _. ?
8 N5 V. r% t+ o. U9 T
25.Which of the following is a spring vegetable similar to spinach?8 [5 T1 n, V+ n* o1 C) D7 ?
下列哪项是一个春天的蔬菜类似于菠菜?4 \. K$ ~5 `/ m6 X& N; P/ [8 \
A:Sorrel. 酢浆草。
9 R) E5 ~- G. g! j: whttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
) d! h3 V: [4 L$ Y哪位厨师最早带来高水准浮夸的美食
  V2 i. R9 E: M) ]8 p# HAAntonin Carême 人名 安东尼·卡罗美
6 ^& Y, U* |( F/ \, H, e% s
4 O& Z7 A- n/ S8 b' c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ _, Y$ B& b1 B3 f' T: g1 |下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 M7 M) \8 N4 A. m# }7 R/ L( N
A:Cast-iron stoves         壁炉& V& i" l( o% ~8 ]% z* U
http://www.usstove.com/products.php?id=6
7 [2 ^4 c2 X4 N$ F# @
. q2 a: t# N( f2 \; F) h) h28.The French term used to describe the roundsman, or swing cook, is:- q9 C/ x& W, j, C  r$ c
法国术语,用来描述roundsman,或摇摆厨师是:4 R7 `; U: @" q) \' m* @% @, c: K
A:Tournant   图尔南
' n8 [* P0 w" A' h. T5 q0 [
! }6 C; [0 d6 h0 o' l29.Another term for the wine steward is:  {- p+ W2 |/ v3 p2 Y) T
葡萄酒侍酒师的另一个术语是:# I+ O( L( I' Y
A: Sommelier 侍酒师
) \- W- _5 W  a0 \4 I9 A: c; T% Y; d5 G  g, t) D; G; m
30.Molds, yeasts and fungi are examples of a:
0 ^7 J+ M( y, ~- ^5 Q9 e) `! z& R霉菌,酵母菌和真菌是一个神马例子* E5 q; u( Y1 ~  g. E# G. f
A:Biological hazard 生物危害; E, q: b& u& A) `
( ^- U" Z7 _6 v6 `- l/ f+ j' W5 e& }
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ D" f# r- w1 O2 n/ o& N( p根据加拿大食品检验局,食品的危险温度区在多少之间:7 Q+ M0 J$ {  A. }8 o0 n
A:40° and 140°F (4–60°C)     4-60度$ B7 I& C! S7 C. E
' R8 G2 l6 s0 p- g# Z3 o) T$ p
32.All bacteria need the following for survival:3 ~" B$ Z% G  s6 L) [! }7 D' V
所有细菌生存需要以下哪些内容:3 ]: a$ u+ l8 l* n* N+ i* p0 z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' i' }9 h0 }  ^8 X) z2 j( f5 L7 E- ^

" P4 w  G7 P& Q33.Which of the following correctly represent critical control points in a HACCP system?
" @4 }) }& ?7 `; F& V; U以下哪项正确表示了HACCP体系的关键控制点?
' `$ ~4 n6 ]& m) ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # g: w) K7 }1 r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* N6 S" Y( G: J+ N. b' D3 N( p9 z
2 |4 @$ ?, N0 B/ f9 v34.Which of the following is not an example of a carbohydrate?
2 @& Q$ W, |; S& w0 D下列哪一个不是碳水化合物的例子?
5 q1 N8 O. |- t1 tA:Essential nutrients 必需的营养物质
2 F% L( \5 W) D. O  [4 n, _) L# I3 c# g
35.The process by which a liquid fat is made solid is called:& t; A! S7 x3 ?( P; j+ |9 o
液体脂肪做成固体这个过程叫什么
! k' T: s. x" n( B6 O1 kA:Hydrogenation  氢化* Q  O1 |0 J: u7 Z
  a0 P& ]& r* f8 }& L9 y
36.Which of the following is not an example of a fat substitute?
- e6 P( }0 Z3 w. d+ v下列哪项不是脂肪替代品的一个例子' B0 n: q* u, Y- W
A:Acesulfame K  安赛蜜K表
) X: v' |+ @% [' U2 l3 z6 ]
* u9 H  g3 {. N37.Health Canada requires that a product labelled "fat free" contain:' ?5 L, r5 D. F: F7 e: s9 c
加拿大卫生部要求的产品标有“不含脂肪“包括:
. s( r1 r: y3 l( U: PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& k# @4 V. O2 E% }4 ~0 L+ Z/ w" c$ Z# w5 h. o* M, ]0 [1 e
38.Which of the following is not a problem associated with converting recipes?* w8 E0 V* \8 V4 c
下列哪项是不相关联的转换配方问题?
& h  y2 l- m4 Q6 ]A:Unit cost 单位成本7 y. L" ?/ J8 |$ g4 j3 Z$ H: c) t

  k9 }6 d  b& _39.The condition or cost of an item as it is purchased from the supplier is called:) c* E: w, x# ~3 K
从供应商采购的物品的品质或成本叫什么) m: w. E- [. a$ K' t
A:As-purchased cost 购买的费用4 Y/ ^& c- m5 w0 ~+ l0 u! o
) X6 K. i1 @6 l7 M' ?8 d* e) C( r
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& `5 I! o' e1 @& _在新货到来之前用于日常所求的必要库存量叫什么
* h- l% B- }) ], Q) ]# @9 RA:Parstock 基本日常最低库存. |' o, h5 ^" J

  [8 `9 s4 e- Z2 H; k9 @41.Which of the following abbreviations is used to describe the proper rotation of stock?
# O7 J$ C2 n. R. y8 r* k3 K( z# f下面那个缩写是用来表明正常库存流程?2 u! i/ N  r9 F8 A6 r
A:FIFO=FIRST IN FIRST OUT 先进先出
3 I; {" j: C* C- k# w2 S. n1 t# g* y, d; [% _/ f; o  m% Z% q
42.Which of the following knives is used to turn vegetables?
: B0 D! @2 A% V% h- T( P8 w, E6 j/ f下面的那把刀是用来打开蔬菜吗?( J, [: ^7 K2 k  N
A:Bird's beak knife   鸟嘴刀
* K5 A7 w8 W( o' ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* _1 x+ H& R2 I, X
, f2 x, e$ \) ?0 N: }2 F0 d43.What is an instant-read thermometer best used for?
8 }  H$ }4 g9 E. J( e2 ~即时读温度计最好用于那方面?7 O; F( l7 D0 V6 p* m* I
A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 K3 T6 E9 O2 X: d$ ?) K; k% U/ }& f  @" K
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 D" q# h2 B2 X: U
下列哪些金属材料受热均匀,通常用在铁板而且非常重- [  R' M6 w: A) y
A:Cast iron 铸铁
$ x" v  n; [/ X! m. I
1 z0 e7 l! `9 Q/ e6 F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! H; t3 h0 F% r$ v
哪件装备下面有一个可移动的碗和一个S形叶片?
) T" {. H- v! X8 Z" b4 l  XA:Food processor 食品加工机
  D0 V  c) F( y6 Y7 S) m9 ?7 k8 rhttp://www.google.com.hk/search? ... iw=1263&bih=572: ]% A+ e3 m: j+ O5 o! v. e5 ~1 \3 j

' y9 \) R' F. e" [0 G+ W" H- w46.Which of the following is not a rule for knife safety?
% M+ @7 B1 Y7 N( \3 p下列哪项不是用刀的安全规则?* U& H/ f$ \0 b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  e  I; r5 Z9 L) R% {" Z+ i# e9 w6 C" k) u
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 }, f. E# T( s, k* b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 [* G- S* u5 ^& g) b) r- H1 M- z& qA:RondellES
5 Q, ^5 J1 _# A8 chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: v7 t8 r$ E- N6 \- q  B6 ]8 v; V" ^3 x
48.Which of the following is a diced cut used to garnish soups?9 K& _# A8 g1 U4 j: J1 y& z
下列哪项是切成小方块用于汤的装饰?
0 z- Z! M. m4 G! R+ Y3 r; f& VA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! A$ t, F; T( ?7 n" w! W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 a3 ~7 y# |, m& g! q* K
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!!——
$ R& b; Q8 b  k3 W: W  }& }2 iA:Gaufrette , F( v& `9 M+ A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* P' O6 G8 p; |$ ^. m+ Smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: S6 |/ ^6 Y" r* M" u% ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 |: ]8 n( H( |& W( B
3 M  |* _  ?+ n4 {; l- e9 |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 L7 [. ^3 K; J  d8 _+ {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 ?+ ]2 j% B7 Y6 I2 s0 ^( P
A:Cilantro 胡荽叶 香菜2 F1 j2 Q' \  L6 Q1 Y# N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, {2 ]' \8 {! F: t/ M! L
$ B% {3 w4 c. D* \+ F. n
60.Allspice is made from:, ^' r0 g% S' `) c
多香果,  多香果香料是什么
0 K; @5 K# |2 t& M, i8 mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* v6 O0 q5 T' p# K1 a% }
A:A dried berry 干浆果' X8 T1 r3 W/ Y4 O

/ \* F" h) Z' q2 n8 A61.Which of the following are used to make a sachet d'épices?
6 K6 N# T$ L: l, @6 ]$ a, H/ e3 p下列哪些是用来做香包德épices?- I, f' A5 ^" C6 ^
http://www.sachetcatering.com/0 u* m$ T: y" T- _$ Q$ V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* T- s7 r6 i- V! G
9 _" D/ S& W2 x3 b% B
62.Which of the following condiments are not soy based?% m: N* U1 a( p" E$ R: G; p
下列哪项不是酱油调味品的?
( T+ I7 _/ y9 a6 i7 aA:Wasabi 日本辣根
' a# h7 {' f2 i, H
- |  ^2 t5 o1 f3 [" k( t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 J0 }; n  {8 O# Q  H$ i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:
4 V7 v3 W- i( N% C5 J/ }A:Pasteurization  巴氏杀菌
1 J2 d; U4 Z6 u* B6 _) x0 A$ {& K# @4 S
64.Which of the following steps is not the correct procedure for whipping egg whites?
5 |1 j4 ^8 e) Y" U3 J下列哪个步骤是不是正确的蛋清搅打程序?
2 r) {0 [0 l9 m2 d3 H/ g/ oA:Allow to rest before use. 允许休息后方可使用。, L; }4 J& b$ {5 u; C5 l

) L2 J0 D+ \( [. x! B: X65.The weight of a large egg is between:一个大鸡蛋重量介于:9 L5 N  U/ V; T# ]
A:56g and 63g 56克和63克, Z& u+ p$ U7 [' J$ _) w

% ?6 ?5 C' M6 U) ^: y, a8 a66.Evaporated milk is a concentrated milk that is produced by removing' s9 d9 q$ B, N, D$ X! s" g5 G
炼乳是一种浓缩牛奶 是去除什么做的
$ P, w, x' t3 V) G8 YA:60% of the water 60%的水/ b7 [+ e+ L) E% [0 ?6 W
+ z/ _" P1 E% K9 u
67.A method of cooking that transfers heat through a liquid or gas is:
) f5 `' A7 l0 ]7 i. s" |8 s6 |; v一种烹饪方法,通过转移液体或气体是:
4 e2 M: b4 j. m1 K3 ?8 wA:Convection 对流1 [9 }) A% m% V, l" y

6 t$ W" e4 d5 {7 P5 ]68.The cooking of starches is known as  烹调的淀粉被称为3 T. g  c! e5 Z$ {" l: y% c
A:Gelatinization 糊化
: d+ K, }7 a' Y5 }% b  v4 A6 J2 ^5 B
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 h. |4 K/ u* U& T/ _9 W7 [. w8 y
A:Braising 烤5 b4 l, c  ^# a4 [

- E+ B; }) }, O) S( p70.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:
' ?' L( o! K$ }# }- YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理- }9 k; d6 B6 J5 C  B7 q
3 M; p/ g% p4 {! U) \' w/ a/ R. d
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
* w# z4 c# O0 IA:Fumet 原汁
2 O4 X, C& a. O3 R. v( F1 _3 J0 @# a& w
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) Z0 L4 r& E+ [1 X+ w: I- I; y& v
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
: [3 }6 B% |8 q
+ Y- t( F' {7 H4 D3 g73.Which of the following is a principle not used in stock making?  X" g% r+ w5 }! C/ J0 Q
下列哪一项不是用于制造高汤(低汤)的原则?" q* T3 S6 ?" i/ e: N3 P' X! M5 D
A:Start the stock in hot water.开始在热水中操作# H+ s+ _+ R8 Q
1 K1 e8 C2 p# @; C' Q; _( y5 O
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
" l5 y$ G  I! f& c* dA:Remouillage 法语熬汤
# f: y3 }1 e& m, C% S$ y3 qhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
大型搬家
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-2-28 10:58 , Processed in 0.167730 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表