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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。
- P% k' X5 s) K' Y2 D
8 k! z5 Z: W* m* z! C# I  [5 z+ T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。8 a( c. q4 O8 ~' e2 \$ b! V7 j
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9 F# N* E" e& {" w6 b9 q' a
1.Which of the following methods should be used to determine doneness in a New York steak?
$ P" }3 s1 b% r7 S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)* y2 ~5 d3 e! D" v9 ~* i& r
A: pressure touch. 压力触摸5 T- h& [4 Z; J2 o, E4 J
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ c8 y% p7 \$ T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% e2 A3 e/ k: x
A: acid  食用酸
+ Y. p3 ]! S6 M8 W. n4 \( n3.Vegetables are major sources of which of the following nutrients?. T1 ?! z8 v2 v: Q6 [# q. F
蔬菜中包含的主要营养有哪些, f5 v- I1 }& x6 w% }
A:vitamins and minerals. 维生素和矿物质。" q$ y: Y. g9 a
4.Cauliflower is commonly served with
, n. s. [; e  G7 }- B3 Y花椰菜(菜花)最常见和那种酱汁搭配  o/ I8 n6 e' v6 N3 N8 X
A:Mornay sauce. 奶油蛋黄沙司) A# B; d$ D0 f9 k- p+ a$ c
5.Which combinations of products are found in pie dough?
) V9 m  b, `: ?; _$ I+ d  d  ]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 s+ V/ I! H3 m5 `4 t
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- v/ p1 {$ p; z+ x) @6 i1 T6The French term for mussels is 法国语青口(海红)叫什么
/ ?0 I; Y5 J9 L* A+ M  vA:moules.法语青口,海红
3 n; Q4 x8 ?# H) z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( b. O+ Y; H- \4 n( Z/ yA:faintly fishy. 稍微有点似鱼味& n/ X2 h' h. E7 V
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) h; m7 K8 E, X5 `' x- }* Q, oA:2 days. 2天6 a( y  p8 `! a8 S* C0 U% [
9.What are the principle ingredients in ratatouille? - j6 y9 Y4 ?* C. x8 k
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( d( {/ z$ i& x" f. X6 G& w  B) NA:Zucchini, eggplant, green peppers, onions and tomatoes  w% @* _  W  g) P' E, c. x
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 P+ a3 V% d1 q) r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; i- d) n# C0 w) Q, UA:cook food in quantities that will be used up within 20 to 30 minutes.
+ d$ a/ O2 B% m/ M大批量烹煮食物要在20到30分钟内
3 `- b" R4 x- R4 t( n11.What person has the authority to issue a Health Permit?
$ h4 k/ i; X5 }4 I8 j谁有资格颁发健康证(卫生证)。' o4 k4 G3 {& y  s
A:Medical Health Officer.- W4 A; d' G2 z2 @' N7 q0 \
医疗卫生官员。* x3 E$ b( b& g0 D
12.For what period of time is the health permit valid?
6 k3 _' F% [1 q1 U9 M7 w健康证的有效时间是多久?" T: t. h/ `4 [! y9 U. ~
A:12 months.12个月; C9 c8 n% R8 f$ t
13.In the area where food and drink is prepared, the ventilation system must be able to change the air% s5 I8 J5 Y0 P- ~, o, F9 U
在食物和饮料准备区,通风系统换气的标准时什么
8 ^: H0 F( \& gA:08 times each hour. 每小时8次  t8 u5 J( G. B7 W- x" N
14。The minimum temperature for manual dishwashing in the wash sink is
' \9 R3 O% g) b8 x手工洗碗,洗碗池的水温最低多少度?- q2 k, f  N2 s3 Y$ u
A:110 degrees F (43 degrees C). 43度% u: ]+ D. \3 v+ A" s0 y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& W7 ?: i4 d# t用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; A. F2 q5 C4 j8 c
A:180 degrees F (82 degrees C).  82度
" b- W. R3 f& M8 T, c4 e* _16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% T$ `/ m4 ~( y6 _( ?- a
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 u+ i  c. H; m: D( n/ A9 ^3 EA:en papillote.  法语自己理解& }( s( v" c2 T& i
17。Wing or Club is considered a
! u/ f; e" Y& K& x/ r翼和CLUB 被看做是一种...7 o( p/ B& f4 w1 R
A:Bone- In Cut     带骨切8 w7 [4 D1 Q0 q3 h& p* J' r
18。New York is considered a   纽约牛扒被看做是一种! J" t  |: L3 U# v
A:Boneless Cut     无骨切0 p- }! b- C  J/ Q
19.In general, a court bouillon for freshwater fish will contain. q) N8 @9 F( M+ W. h. y) ?
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5 u2 P' P, `1 }" Z# E0 |! d8 y  V& ^
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." y/ W) d! N# Z7 ~0 o
和做海水鱼同样数量的调味料和香料
% `8 Y9 L' w+ o7 |1 U! C6 A8 [20.Anise is very similar in flavor and appearance to
2 A- x; T; L$ z- K7 [八角和下面的那种原料有相同的味道0 i' T% P) w/ ?& M; @) v  x6 u% U% r
A:fennel  茴香3 S/ M3 j4 k% z6 ]* u5 C% A1 \; b
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- S+ E9 N) p# Y5 |6 h
下面那种原料更像大葱且有平面的叶子
* C) i) ~" W! {" PA LEEKS  似蒜葱 (这边人叫京葱)5 y! z* M5 k. [* q
22.Which of the following cutting shapes refers to a small dice
4 q: i. m) T% U2 s9 @# B下面那种刀切形状指的是很小的粒(末)7 U$ @* f- }$ n! Z' ~8 `  C
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 E* `, b' C; N7 u  Q
23.Oil is added to the water for boiling pasta in order to
7 ?) H. g. }4 a# q' k向煮沸的pasta (意大利空心粉 )中加油是为了
, Z/ A+ {4 z2 x- lA:prevent the pasta from sticking and to minimize foaming action.
( q3 M2 b4 _+ h防止面条黏合并降低发泡。% x; G( l. e) g* e' ?- y
24.Which pasta dish features pine nuts and basil?
2 W% O+ f& Q1 S下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. X& Z  R2 u) |% P& \A:Pesto.一种绿色的意大利面酱 2 V3 b, u/ K+ }/ T. d5 J+ e
http://www.tianya.cn/techforum/content/96/563836.shtml. L6 Q# |8 U0 p
- Y9 J6 U9 M" l- `/ d1 S
25.Which of the following is a spring vegetable similar to spinach?
4 {6 ?/ p3 I# D' D, D下列哪项是一个春天的蔬菜类似于菠菜?, t* ~: Q# [4 F) @: c% a
A:Sorrel. 酢浆草。8 a) ~0 b0 C' ]; y
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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
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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:
& \6 `3 Y" L4 A' |. ^9 ^: N哪位厨师最早带来高水准浮夸的美食0 a1 J0 w) `' e9 C- q9 |$ I( v
AAntonin Carême 人名 安东尼·卡罗美, q5 J& d2 d9 Q/ a: M6 T& }  f

( V! o4 s6 U' `0 {# z, p6 u, Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 T/ j" t2 B& {& ]$ J7 a! ^
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 U9 M& Q$ ?- W9 d- [
A:Cast-iron stoves         壁炉+ A' E* S" Y  n8 s
http://www.usstove.com/products.php?id=6
1 a: h; h3 F% j! y, `
) D% ]2 U$ Z8 c28.The French term used to describe the roundsman, or swing cook, is:
. y% _0 b, Z# q4 y7 O. K5 a( C法国术语,用来描述roundsman,或摇摆厨师是:4 Y4 g6 ], G% w
A:Tournant   图尔南4 D; M1 n; C) A" T4 L; R( Z

# `9 e% a/ S+ U- C% j4 K  P29.Another term for the wine steward is:4 Z! g. d& n% R
葡萄酒侍酒师的另一个术语是:
3 g2 N$ V5 I1 h) U& c  s, `A: Sommelier 侍酒师- u& `; ?. ^/ k( A+ y2 V' k

. `% ~9 i4 _  P" R* |30.Molds, yeasts and fungi are examples of a:' a8 p5 `2 t% w8 m+ P" K+ [% C& S0 p7 z
霉菌,酵母菌和真菌是一个神马例子
# g7 T( r3 e! _# bA:Biological hazard 生物危害3 D+ X8 E# @7 w4 T

7 V8 b6 y3 f9 Q$ \$ f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 z8 O  Y) m0 \; i$ J  y& w- D
根据加拿大食品检验局,食品的危险温度区在多少之间:
% x% C& ~4 [# V3 zA:40° and 140°F (4–60°C)     4-60度
, \# n& M  Y( j  L0 @3 ]" b) S
4 m8 F: P" V0 |6 g, }, ?32.All bacteria need the following for survival:
/ S1 P4 f3 S' ?, ?# [* @所有细菌生存需要以下哪些内容:$ p9 F5 V' I4 O, l6 M) B
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: E* j+ b" g: H% r" o: Y
3 N$ T! r( G8 U) o33.Which of the following correctly represent critical control points in a HACCP system?7 m) k; q9 i, D% ^4 A7 `7 j, h
以下哪项正确表示了HACCP体系的关键控制点?$ ]4 Y1 C- p# N2 V& g7 _; V! h  V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; [. k1 [/ }. D+ O3 t, A食谱,接收,储存,准备,烹饪,保温,冷却,再加热" S  z' ^- I- h* S+ W9 n

* _1 n& e: i7 K8 V; f# a, J4 R9 e& ^; R34.Which of the following is not an example of a carbohydrate?
) z; l9 P1 P! o* }下列哪一个不是碳水化合物的例子?# ]- `3 q! q* X& l0 s4 d4 t3 B- U
A:Essential nutrients 必需的营养物质
$ A, f* i" [8 ]$ Z! V5 F' C8 d+ L: g" w7 P4 C1 u/ y+ f  B
35.The process by which a liquid fat is made solid is called:; R4 t; D+ \. A+ c) @& R) u# Y
液体脂肪做成固体这个过程叫什么' o1 c! ?* |2 F, M$ ?9 t
A:Hydrogenation  氢化
; B. g4 ?6 u9 N3 e" R; ]1 D0 ]' ]5 W$ x" P
36.Which of the following is not an example of a fat substitute?! D5 \6 S( S/ f' l
下列哪项不是脂肪替代品的一个例子" O: a8 d, m- v/ G, N
A:Acesulfame K  安赛蜜K表& D- N% \  u+ p# M8 V# c  @5 w  u
8 k3 H: K! @5 b- H
37.Health Canada requires that a product labelled "fat free" contain:. k, ~1 Z4 ~1 Y8 H& G2 ]6 S1 c& `
加拿大卫生部要求的产品标有“不含脂肪“包括:
" J7 _& h. i$ O1 f* i3 i! R4 S, MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, c. g4 c0 D! d& ^- J. p' ^7 T( O5 H7 d& b  Y
38.Which of the following is not a problem associated with converting recipes?7 [3 J, V& _0 i/ L  T8 o
下列哪项是不相关联的转换配方问题?9 F* {* t1 u0 E2 L' h  l5 c  i
A:Unit cost 单位成本7 ]$ F% V' D4 s" M  c
0 e" \, @6 }2 J4 Z$ i0 ]  @
39.The condition or cost of an item as it is purchased from the supplier is called:
' h% l( P7 E5 K* N6 L9 N: G从供应商采购的物品的品质或成本叫什么: X) R& v2 v: e, |
A:As-purchased cost 购买的费用2 M' ?% _9 H& d  U6 p

" L8 G4 ~: d: g4 b# z40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 A2 |" ^: m9 Z" F9 y2 Y# p在新货到来之前用于日常所求的必要库存量叫什么% z& G5 |( _3 S& @3 P! @7 L9 f
A:Parstock 基本日常最低库存
4 i% X8 [% P7 H5 }
! M. f' {' ^# e5 Y+ K- j% l0 t41.Which of the following abbreviations is used to describe the proper rotation of stock?) {0 P, n8 {# k" Z( \. f$ I
下面那个缩写是用来表明正常库存流程?
6 x2 i  E2 G8 w$ E  I9 C, F: KA:FIFO=FIRST IN FIRST OUT 先进先出( U5 G, X$ l  J7 w: q! e
# `9 Y- U9 k. h1 E
42.Which of the following knives is used to turn vegetables?
% ?5 f/ q; ]% h* Y9 Q下面的那把刀是用来打开蔬菜吗?' U( E1 V: H4 J7 U" S
A:Bird's beak knife   鸟嘴刀
# o0 E3 q5 Q: I: S4 dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  V$ B& D' Q  V' }9 H- g8 B) e. j2 [  e
43.What is an instant-read thermometer best used for?9 {, c2 f) x# E4 Z0 ]( G  [0 v
即时读温度计最好用于那方面?: g1 ^; m: z! {7 C  }3 H; f, X" d3 c
A:Checking the internal temperature of a roast 检查被考物品的内部温度, c7 L5 C/ g8 J+ o- a

! @' D  A7 H3 a1 c- g4 e44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! l- y* Z# J4 Y2 |5 o下列哪些金属材料受热均匀,通常用在铁板而且非常重4 \6 f* ~8 w4 b# T$ s0 [0 |
A:Cast iron 铸铁; S% `1 b! j' r2 p

( @1 g$ I! y9 h0 ^8 I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ ]! a" ^0 F# r- U. p& n- G
哪件装备下面有一个可移动的碗和一个S形叶片?
) M  U* A9 l$ @7 ~& A2 tA:Food processor 食品加工机
5 ?% c5 g. E# p  X' ?3 chttp://www.google.com.hk/search? ... iw=1263&bih=572
0 k  y, f$ y- r1 o! G9 G' D
/ C$ P. c" S  {( P! _' n& i: F46.Which of the following is not a rule for knife safety?* J+ O9 I  K2 O  I; F8 e
下列哪项不是用刀的安全规则?
9 \; M$ w8 Q( v4 h3 LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ j1 g; W( l9 Q5 N& b  b' B2 Y

! n; \/ m0 b0 ]6 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; E6 R) Q& D) I  J' d" Y3 v" @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( l5 U& K$ L% [: UA:RondellES / F2 k- g# Y9 T: @$ X" _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 Q! t  `% i6 A( z  M

# T- E  h* L3 Z% U) D$ @48.Which of the following is a diced cut used to garnish soups?
6 A; R* K2 X* T) u* F下列哪项是切成小方块用于汤的装饰?
) }+ h% i2 S# @! i4 b0 r* p( rA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 `+ J# d3 Q% q1 J; F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, B% e5 x" b5 t9 ^/ _. O# Z2 E8 p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!!——$ k6 [9 C8 k3 d0 a' p& M) r
A:Gaufrette
4 {1 k" k- V. y: L- D% d4 Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 S4 H# [- y# K% C( a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! l; G7 t  w) L9 |" @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 O0 C% L# m) J; I; m0 A

9 s: {1 R" G* ^" p2 f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' Z0 v, H7 t9 G; _; n. y" N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)
* g5 v( i/ Y% M: e, K* OA:Cilantro 胡荽叶 香菜5 Z- j- ?1 J: g- R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
7 X1 o5 t  q* s& a: S9 K8 \2 I# o) g+ }0 h9 ?8 w$ }, |# a4 {
60.Allspice is made from:
& M$ x' l( x& n. N% N& K' f 多香果,  多香果香料是什么$ j4 ]1 G  |% Q- g3 f- l, i2 K  @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# b) c$ E) r: {' E5 @- X- B1 ~
A:A dried berry 干浆果; B6 _4 O- D8 r( B. o

$ a2 z0 w, C/ y$ c61.Which of the following are used to make a sachet d'épices?
& k: o4 \2 s. B1 ^2 Q3 ^4 N8 G下列哪些是用来做香包德épices?& w8 K2 R% l- @' p% W5 r& ~
http://www.sachetcatering.com/
# @/ x; C, Q" j6 w, MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- m( V! W) M" ~3 b7 Y5 ^9 H
4 X# S7 B/ w2 F& K. {4 f/ N+ f62.Which of the following condiments are not soy based?' i$ C  g: U/ [) V+ [; X2 i. N
下列哪项不是酱油调味品的?
9 S; j9 H" B8 qA:Wasabi 日本辣根1 [+ C: k; U4 Y8 s
. u+ b  J: n) J5 {- a7 m/ q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, y" ~& X. y# V: s; L9 v
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:) B: L+ u" [2 m
A:Pasteurization  巴氏杀菌
: E2 x* h  P+ |' F) ?! a5 a, r
! {' Q+ d1 `2 l) d64.Which of the following steps is not the correct procedure for whipping egg whites?  w' ]7 ]. P  j3 `
下列哪个步骤是不是正确的蛋清搅打程序?
) m4 J) D& ]" ?- D' ~A:Allow to rest before use. 允许休息后方可使用。
8 |4 V9 v: [$ t, C; I0 Y4 j; ?( G9 O! D* I* N+ L: `( v
65.The weight of a large egg is between:一个大鸡蛋重量介于:9 o# O) d5 _/ l, |* R, p5 U9 L9 j
A:56g and 63g 56克和63克0 p' A) l' A- j( P& _* O! B7 v# q4 I
6 r- S6 _% w$ g0 j
66.Evaporated milk is a concentrated milk that is produced by removing
/ B" _+ F" q- d" q# e炼乳是一种浓缩牛奶 是去除什么做的6 c2 L$ |% _' q# _  |0 c, Z
A:60% of the water 60%的水% a6 K, E( J# i# B# G6 ]

" A. G" ^9 f/ o: X& G67.A method of cooking that transfers heat through a liquid or gas is:
# q7 x* z6 `* I  W一种烹饪方法,通过转移液体或气体是:
, S- h& x3 @+ w# l" L2 XA:Convection 对流
% e- s; b  g6 h3 o% M2 `
0 `# c' I: c3 {! G0 J68.The cooking of starches is known as  烹调的淀粉被称为6 ?/ X) w  c3 l8 D7 N: z# q
A:Gelatinization 糊化
4 @- g" X! X" k. [8 @2 z1 T$ f- u& l% z& ?
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) |: p& w, V+ ]; b
A:Braising 烤' t1 n! G) `$ d3 O6 N/ G
5 o9 N; f- M! p
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:
2 A, c( [- C/ BA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理$ D4 j8 k7 D. d

5 X% C$ ^( A7 R- f" j71.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6 g: p7 E5 N- B2 s
A:Fumet 原汁
5 ^$ m1 E) [8 I# r+ b. L* |2 @% g/ M, G
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& p9 d8 C& n2 I4 Z  }9 L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 V& {/ Y$ B* [: ~5 T0 P+ b! s7 G' }! v4 X, I7 C4 B7 v1 L3 s
73.Which of the following is a principle not used in stock making?0 H5 `* s$ f* h$ N+ ]6 X% Z0 U
下列哪一项不是用于制造高汤(低汤)的原则?$ h4 ?0 ^$ G& R- {
A:Start the stock in hot water.开始在热水中操作- @+ V( j* m& H" p
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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) U, p6 p' Y5 W% R+ ]# P
A:Remouillage 法语熬汤2 M, J5 ]& K/ ]
http://www.haibao.cn/blog/post/176242.htm
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