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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。
' }2 |! y( @7 d6 p' U1 r
0 }/ S7 ?" ?  a) X7 u5 {9 I- k# J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。
1 \7 [7 C# w6 E8 e, @0 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
& ^3 Y2 y& k+ X1 S7 C; x: i1.Which of the following methods should be used to determine doneness in a New York steak?0 \0 X" x; K' j9 l: E, w: d; j- c
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)
, k. Q0 k- W" j- U+ ^  iA: pressure touch. 压力触摸8 D( x# u" d% D; Q* E; Y0 h
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 p8 Z8 v  J' t9 x
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: v3 n2 c# y; `, B+ h1 y* u( {
A: acid  食用酸
' S8 c5 K! h) J8 N/ K- m5 b0 t$ I3.Vegetables are major sources of which of the following nutrients?
7 d6 }9 D6 O, P* ]( h7 X, ]蔬菜中包含的主要营养有哪些7 D, e+ a9 G% n' S* j* v
A:vitamins and minerals. 维生素和矿物质。2 A0 x2 H- c/ `2 y
4.Cauliflower is commonly served with
) j& t( B  G( ^/ y花椰菜(菜花)最常见和那种酱汁搭配3 F$ b0 q. ^  P0 Z5 Y0 X
A:Mornay sauce. 奶油蛋黄沙司
2 P7 M  m5 i' d2 ~7 N5.Which combinations of products are found in pie dough?2 T7 _3 w, z  o
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  I  w0 a3 r! u: w+ M" ^- \' g
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 J4 I& v$ e, f* ]# o6The French term for mussels is 法国语青口(海红)叫什么+ u3 z6 Q2 l9 o/ C+ e3 m
A:moules.法语青口,海红
6 a. V3 R6 I( H. |8 `; a( q$ l6 s7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! s5 B5 M) x$ O" N1 }" y0 GA:faintly fishy. 稍微有点似鱼味4 V5 t& u+ q8 C& [/ u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 I0 h" e% W: D) Z6 j/ c5 B& T
A:2 days. 2天
9 D" U! I/ _1 E8 ]* X9 X& I1 J9.What are the principle ingredients in ratatouille? 5 ?+ Q/ i, G6 U( K9 Z( s5 d' x
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ J, T% ^5 _  x4 G6 XA:Zucchini, eggplant, green peppers, onions and tomatoes6 T5 Q/ x* m6 _/ Z6 P, H
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
- Q; c: }! ~0 z7 {# v& B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) j! s2 a' J0 i. |
A:cook food in quantities that will be used up within 20 to 30 minutes.
; k, W( H8 d- i3 M) @' i$ O3 D大批量烹煮食物要在20到30分钟内
+ _+ H, j8 K$ H) H- i11.What person has the authority to issue a Health Permit?
% z' g! B; w" n# `5 O8 o  F谁有资格颁发健康证(卫生证)。* ]2 O1 P" @1 r5 U
A:Medical Health Officer.
) u7 X( ?2 B) _9 V医疗卫生官员。
* |+ R$ A" W7 U( X12.For what period of time is the health permit valid?
0 x1 C0 h, b, k' C4 q  S健康证的有效时间是多久?
6 l% H7 t6 O/ N0 Q3 JA:12 months.12个月4 }6 O; A7 n$ V7 }6 ]- g. A4 k$ h
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& j( z& F- A: A% }
在食物和饮料准备区,通风系统换气的标准时什么' B. V+ C8 a. w6 j! Z! N
A:08 times each hour. 每小时8次
# p% F! p: w. m# A14。The minimum temperature for manual dishwashing in the wash sink is8 ^; _6 T* m% N+ X( `
手工洗碗,洗碗池的水温最低多少度?
% G& I/ D+ q/ I: d9 zA:110 degrees F (43 degrees C). 43度
% L! O9 G% w3 |: |; P$ B* {; y0 a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' {  P9 `! o! ]" D: g& p用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. ~' R, P4 b3 e9 a
A:180 degrees F (82 degrees C).  82度
, K8 t$ Y8 f. o( D6 ^16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' a+ J! t- P4 Y$ W用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- T/ b5 r  _; B/ f0 s4 b
A:en papillote.  法语自己理解
) X: b! F* L( X$ y3 I17。Wing or Club is considered a* z/ f6 P8 W+ _% m7 N8 h% \
翼和CLUB 被看做是一种...
. v% Q' C5 p' Y5 ^& a" f+ jA:Bone- In Cut     带骨切
' v* Y; ]0 ?# g18。New York is considered a   纽约牛扒被看做是一种
% P$ S. }) O8 D( UA:Boneless Cut     无骨切! u9 n( {2 l- g& G) }
19.In general, a court bouillon for freshwater fish will contain* z$ q8 w1 E& R: w9 P
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
' `  T8 v% h3 }  l  l* @; P+ N8 sA:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 c5 r2 T9 @1 n& W
和做海水鱼同样数量的调味料和香料
; _* y& X! k* G! s9 L- R3 b20.Anise is very similar in flavor and appearance to
4 K  q$ e5 V$ ~( \' ?八角和下面的那种原料有相同的味道
+ I+ u$ n0 J7 b; ]& K1 YA:fennel  茴香
5 s( T/ v7 d- x4 b5 s3 k21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- ~5 J" R/ F* A$ q% o( i下面那种原料更像大葱且有平面的叶子
2 s) V) @2 J  F6 V" ^9 @2 oA LEEKS  似蒜葱 (这边人叫京葱)
$ A7 P  H* C& R% k4 c5 g: {" x22.Which of the following cutting shapes refers to a small dice
- |2 f9 [9 c8 k下面那种刀切形状指的是很小的粒(末); ~, t8 y% K  d9 v
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ p" o/ B- o! g+ l
23.Oil is added to the water for boiling pasta in order to
0 D  E, g8 M) ]# h1 i# G" y0 P向煮沸的pasta (意大利空心粉 )中加油是为了5 D' X* K# i0 N; z- |
A:prevent the pasta from sticking and to minimize foaming action.
; O8 f* r; @; B/ x) w防止面条黏合并降低发泡。
  P9 t' N/ d# r9 W24.Which pasta dish features pine nuts and basil?
' ~4 S9 [8 H- l% W/ i' Z9 _. G下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 F3 m! ~& t6 r$ V2 D/ P6 I
A:Pesto.一种绿色的意大利面酱
$ Y. {$ X+ f. F: l6 N9 G' Ahttp://www.tianya.cn/techforum/content/96/563836.shtml0 i" k2 t  w0 H  ^4 {. l9 A/ h

- k/ p$ ^2 v4 e, d9 ^25.Which of the following is a spring vegetable similar to spinach?
+ c+ l8 }$ M5 \; x* g( L; t5 X下列哪项是一个春天的蔬菜类似于菠菜?
/ m' E2 K; S* F* IA:Sorrel. 酢浆草。' U& G5 A0 f+ t
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?
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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:2 L5 G, v6 n5 F+ q
哪位厨师最早带来高水准浮夸的美食2 h4 Y) C3 X# L5 e( I; F& u/ ?
AAntonin Carême 人名 安东尼·卡罗美
# \/ E9 n: ~! S( C, S1 \, S6 W# N
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, S. A# b  a- r- g+ T" p$ s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( B: e. _* d+ [7 b/ I* `
A:Cast-iron stoves         壁炉& W( X9 j! i9 K6 e. p* d* l
http://www.usstove.com/products.php?id=6: l5 k& _8 B; M1 o- M
8 c! R" n2 K* L
28.The French term used to describe the roundsman, or swing cook, is:( q3 j- R5 y* _$ m9 J8 v) f4 R
法国术语,用来描述roundsman,或摇摆厨师是:$ l& n; H# T  l6 c' Y
A:Tournant   图尔南+ k' x" Y- u- Y5 |

& ]* k8 o' m9 P# M: ]1 R29.Another term for the wine steward is:7 s) D+ X+ I  p$ T+ O
葡萄酒侍酒师的另一个术语是:0 T: A/ ]. v$ |9 r' N& O
A: Sommelier 侍酒师9 O" t% H0 E1 N7 r; h  _9 @1 u
4 q6 l, y  Q" h3 v
30.Molds, yeasts and fungi are examples of a:, h" s- v! h& i- I# P
霉菌,酵母菌和真菌是一个神马例子
9 f$ e( Y1 M. ]3 Y& C* RA:Biological hazard 生物危害
4 T+ D9 @' i$ k/ _" ?5 y8 ?+ s6 H. o, c5 {6 T! X
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* t1 i, S$ X" g- h/ X
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 N9 g: w" S$ O) C; J% [A:40° and 140°F (4–60°C)     4-60度
: s0 K1 n2 u5 A" E0 Q  I  w! i
' k- P' N. x) w: f) U" G32.All bacteria need the following for survival:
- u1 z( y% Z! G* L0 V; z9 [: P4 {所有细菌生存需要以下哪些内容:- {) ~# |; n! E% t, B2 J9 O
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& n' ?6 E4 B( r% O2 D. T3 ]
( _- v/ j: P2 M- k33.Which of the following correctly represent critical control points in a HACCP system?. {, `4 h) J1 ]6 M; o; R+ Y9 b
以下哪项正确表示了HACCP体系的关键控制点?
3 q# A* C+ a" U. RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 u, x- v, |6 p+ w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 t4 e0 L3 i3 x4 [6 E* a
5 p' Y- x( r& v* ]" M+ k; \
34.Which of the following is not an example of a carbohydrate?" O: |* A1 G9 _, p
下列哪一个不是碳水化合物的例子?( B  D7 p; Y3 t3 @! U/ b
A:Essential nutrients 必需的营养物质
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6 C4 u7 h2 b, I& k35.The process by which a liquid fat is made solid is called:
6 }+ j3 h7 T, N+ J2 O液体脂肪做成固体这个过程叫什么
+ }0 o4 V. G/ ?( TA:Hydrogenation  氢化
" F- }  m/ `1 D3 F2 X) S1 q% x) c* g/ F; k! D. ^
36.Which of the following is not an example of a fat substitute?
6 I  m( r1 {7 C; B% T; S5 H下列哪项不是脂肪替代品的一个例子* B- O* P: x# J# j
A:Acesulfame K  安赛蜜K表
7 m* w  M4 w9 o$ A& D' |6 b8 w4 P( x) N$ M& z3 F4 i
37.Health Canada requires that a product labelled "fat free" contain:( e9 F$ E+ [3 k5 i+ V& f
加拿大卫生部要求的产品标有“不含脂肪“包括:
  T1 e8 J( l5 p* w! I, V( ^+ ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; d$ O, b" a; O# R, X: Q  |

: g1 l. w( h7 f, [; i9 O$ Q38.Which of the following is not a problem associated with converting recipes?
2 j' |! q6 O; j7 l下列哪项是不相关联的转换配方问题?+ V/ U3 @* C1 a0 s
A:Unit cost 单位成本
; ^* u% H$ W$ Z  \! @, d
3 z7 ?% {3 D0 L5 S5 k39.The condition or cost of an item as it is purchased from the supplier is called:  j) }; q6 d/ d0 D( }
从供应商采购的物品的品质或成本叫什么) g5 e+ C% B* C( H. `6 ~
A:As-purchased cost 购买的费用
- i6 V+ C# w" |# F! |9 l! {$ M- `, n5 y5 M% M) ~
40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 o. S) {9 u8 J5 [在新货到来之前用于日常所求的必要库存量叫什么' J' S  A  E6 }. S% r$ t
A:Parstock 基本日常最低库存
" J- K8 \5 P. t% H7 U0 h1 W  D! y' u* _7 E
41.Which of the following abbreviations is used to describe the proper rotation of stock?- a& m8 L8 [$ v- C: C
下面那个缩写是用来表明正常库存流程?
+ z; d2 ~& L! Q) D; `+ OA:FIFO=FIRST IN FIRST OUT 先进先出4 _: S. k& w+ r; Y2 x

4 i  x7 A$ Y4 {/ P4 ~42.Which of the following knives is used to turn vegetables?0 x$ U& v! o* H, Y' K6 f
下面的那把刀是用来打开蔬菜吗?2 N& }: |6 @" ^# o" c2 v5 X9 ~2 N. b
A:Bird's beak knife   鸟嘴刀0 t( T" q; S7 R! Q; c, [
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ n. [  V  g! J1 v2 R; g3 O5 |) |

6 g, `: D# j( F. n43.What is an instant-read thermometer best used for?) H* }$ s( [- t6 v- P( _
即时读温度计最好用于那方面?! T  @+ Q4 O* w  K# X
A:Checking the internal temperature of a roast 检查被考物品的内部温度
  U# k# l7 A/ C% u* ~4 u5 w- }6 {: D8 R8 M& P& c! C3 b, ?+ o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 G2 _3 o& G. I' q% F0 y! r
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: b$ v* z; L$ T" XA:Cast iron 铸铁* R- Q7 C+ v9 H/ _3 P; P- ~
$ s0 ?9 ]4 b( T, N: M
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: c9 M7 P. Z2 ?2 P. E! A  M哪件装备下面有一个可移动的碗和一个S形叶片?
* r( E9 N8 G, s! JA:Food processor 食品加工机" l2 n. ^/ _6 v7 P% c
http://www.google.com.hk/search? ... iw=1263&bih=572
) ]' k/ Y; \% a9 V4 ^7 |! `$ U7 R& `& h6 k
46.Which of the following is not a rule for knife safety?' r3 y& e9 V! L7 r# Y
下列哪项不是用刀的安全规则?
! x! t9 }; ?( _4 ^0 z/ l4 n3 MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& ~; ~2 W8 ^3 m0 e- Y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 E( Z* N9 P6 C
A:RondellES
' P6 N9 h$ Y7 chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; w) R9 e' l# q. N$ z$ h5 D6 ]48.Which of the following is a diced cut used to garnish soups?$ q# c) |+ k3 m' \
下列哪项是切成小方块用于汤的装饰?, @3 v" z; u5 C7 i1 V7 v/ F, O
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 a! b# t* h4 v5 d" a! j' G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" E3 T& G2 i: f2 h) O# q
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!!——0 P% K: @% |( T9 p
A:Gaufrette . x* j; C5 s+ U; \9 z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  v1 O) n7 x2 W7 j7 j' C- ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 h+ z! s! F1 @$ d& ~$ b$ v1 eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, @  z$ Q$ Y7 ^: ?, Y0 ]

) m* F, {! v2 p, ^9 n  J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# N( F# \( L% k5 B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)2 c0 K# |" E8 `- y
A:Cilantro 胡荽叶 香菜
4 `; m/ e6 l1 I3 X/ H! K. S8 X. Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; \$ @* {' J$ `4 L  p/ U$ r0 h60.Allspice is made from:3 ?) u6 }% p, ]) }9 F# N/ c8 g
多香果,  多香果香料是什么0 D* q" x% R1 f% O  _' F( V9 I& x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 x* T2 ^" Q0 _0 f. \3 R$ lA:A dried berry 干浆果
( }. j/ K5 d. i0 e( D% Y/ N
" `$ B( D! N' j5 s( t61.Which of the following are used to make a sachet d'épices?7 B& O- O6 s! K# r' y9 X
下列哪些是用来做香包德épices?2 T! M2 |. b, s, w& X; X: k
http://www.sachetcatering.com/
: t8 N' C8 g' D0 E0 iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: C+ e" C" y# E  S: z
4 z6 t, c; ]( j8 Q; \$ d
62.Which of the following condiments are not soy based?
- Z+ N3 s- i! I& n) B' |下列哪项不是酱油调味品的?, _$ ~; n. y& h9 O, ]) y/ T
A:Wasabi 日本辣根, A5 j* y( x+ d8 U) ^2 `: p
2 T, z0 z9 l" C  \. Y* D/ B' ?
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  p7 M. q3 I* Y: J6 |% s6 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:
* a8 g$ ]* ~6 I/ ]A:Pasteurization  巴氏杀菌
+ I' [- X& L7 \9 d% w
% t# t! [. u3 n3 s" g64.Which of the following steps is not the correct procedure for whipping egg whites?
2 t& x/ L5 V" ~+ d下列哪个步骤是不是正确的蛋清搅打程序?
/ X% K& L2 h# oA:Allow to rest before use. 允许休息后方可使用。
0 {' V. U* I2 t3 r6 b  }; `( f: K/ _( L0 A
65.The weight of a large egg is between:一个大鸡蛋重量介于:
- K9 I' M, |" f4 }" \A:56g and 63g 56克和63克% L) B) |% |* {# H% W& ~0 u( `  H

0 P: |9 v" U8 V7 B3 Y3 I66.Evaporated milk is a concentrated milk that is produced by removing
$ Y% O$ e: |: B炼乳是一种浓缩牛奶 是去除什么做的. j$ C" c% }# ~1 m% e0 s6 V
A:60% of the water 60%的水! h2 ^' |/ z4 N) o* e

8 |/ r& j% F5 ?: U7 o67.A method of cooking that transfers heat through a liquid or gas is:5 w! o8 m4 h$ ]: D8 h4 X
一种烹饪方法,通过转移液体或气体是:
' E* \8 p0 X3 v7 d% ~6 {3 W% ^4 ?3 EA:Convection 对流
5 K+ O6 I$ S' r1 I$ {7 X. f; {" E# o8 E9 d( ~2 a7 j
68.The cooking of starches is known as  烹调的淀粉被称为
% g! i; Q/ Y- `0 J5 H+ c' pA:Gelatinization 糊化% C& k, E, i/ y' z
7 G! d* u7 N2 ?9 R+ \" Z* B  U
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: b1 _/ `9 e" C% @9 p0 H
A:Braising 烤
3 q9 @- ?( X  i6 e2 ~7 q4 c# b- j; n/ @1 y- H9 J. A: N8 d+ v: U# y
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:
1 ^& S" y2 u' M% `A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 H/ w( K3 |% U3 |
/ _' H4 Q& k6 @/ z; A, R
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
2 V* D5 c, v; m* s! BA:Fumet 原汁* C  j7 }# v! M; W  C
* \9 K7 M5 X! m+ H
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
3 _; A! [' J$ bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 q8 `$ k( [  E4 s( O4 v# ]
- Z7 ]3 e+ A+ w) O: `73.Which of the following is a principle not used in stock making?
' w- c  b( y' d7 T下列哪一项不是用于制造高汤(低汤)的原则?! t' D* `" J: G! {; x4 m% g
A:Start the stock in hot water.开始在热水中操作
2 k( p% P8 T5 @; ?9 z7 P
% C4 ]0 w$ G0 e7 Q7 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
' k7 i9 H2 H" I( e* `& QA:Remouillage 法语熬汤
0 S7 }9 G% g) i3 `& D& T& f$ Yhttp://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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