埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8624|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。6 ^: B# w/ k" {' k8 E, V
7 `4 W1 p9 C' @- n: H
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。
# ~" L" d+ }9 Q" }. P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2 ~; M5 [9 `, F. Y+ [( n
1.Which of the following methods should be used to determine doneness in a New York steak?
- R. h* y5 M* n% I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)
! z2 A7 W$ w: O" w5 |* rA: pressure touch. 压力触摸& [, u: S, \4 s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 O5 L' ]- Z1 P% y! 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
+ a" r  c1 K+ QA: acid  食用酸
  O/ t' `( E+ {4 O* V3.Vegetables are major sources of which of the following nutrients?; c+ D& Z& K" G7 M0 \
蔬菜中包含的主要营养有哪些) ~  F* \2 F, f, ^
A:vitamins and minerals. 维生素和矿物质。# l" A- Y3 V( B+ J7 i) B7 Q
4.Cauliflower is commonly served with$ N! @0 \3 F) [, v3 M4 w; U
花椰菜(菜花)最常见和那种酱汁搭配& T* t% L* @7 G7 j8 T
A:Mornay sauce. 奶油蛋黄沙司
1 K. ]0 P! A+ P+ ~) x# M5.Which combinations of products are found in pie dough?
  o. v' v* y. [6 G" f9 a% h下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 A9 _& Q1 N  |. @1 c; TA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; Q$ Q! g) z- C9 v% j3 E, \6The French term for mussels is 法国语青口(海红)叫什么+ }' y5 P$ R' l5 R# ^) d% Z/ G1 ]
A:moules.法语青口,海红
7 S. V0 A' ^) [( t" p! ]( u7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* c/ G3 @4 f  M; |8 A3 aA:faintly fishy. 稍微有点似鱼味
% N% T8 S! L8 H9 {0 S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 T, V& f6 k. |- r# }
A:2 days. 2天
! t7 k# Y- B, F- T9.What are the principle ingredients in ratatouille?
+ I! U: S: o1 a8 t% ]2 ~炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): R% Z7 q3 U. T2 {/ f) _/ |
A:Zucchini, eggplant, green peppers, onions and tomatoes
- {1 e/ M+ {6 _' E  i西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 [$ L* d# c1 X& }0 `; G: d
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 \+ f1 Z5 {; l0 A3 bA:cook food in quantities that will be used up within 20 to 30 minutes.* i" r7 ~/ ^6 s, r% {: X) b. r
大批量烹煮食物要在20到30分钟内
2 C3 {4 f7 R9 H$ \2 k4 U11.What person has the authority to issue a Health Permit?7 a) r0 M9 l- n& [4 k  q) G
谁有资格颁发健康证(卫生证)。
7 @8 @1 ]/ p( P- UA:Medical Health Officer.4 e+ v: B5 \# j9 M) ^$ R  ^+ w
医疗卫生官员。' T$ ^) l5 m! T! ?( ^- @3 z
12.For what period of time is the health permit valid?
, p2 }' x5 N$ ?健康证的有效时间是多久?
/ B2 _8 ^( O5 K6 b: {+ CA:12 months.12个月- ]) c9 m7 I9 |; q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 T+ |' [! x6 P
在食物和饮料准备区,通风系统换气的标准时什么
, z" K. q5 `6 e+ v% OA:08 times each hour. 每小时8次
$ J) [) \0 P" ^: U) m14。The minimum temperature for manual dishwashing in the wash sink is
, B. ?; a' F2 N; q; A手工洗碗,洗碗池的水温最低多少度?/ s1 ^* T! s: Z
A:110 degrees F (43 degrees C). 43度
* G* W$ e) O0 O5 i% E7 H$ P' C0 v15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' D4 e2 ^) ]3 e- i0 k% `1 f用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! Z5 I8 U! R2 @3 K  Y' J# o
A:180 degrees F (82 degrees C).  82度2 q' V" v8 p6 r. N& o+ [) V
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. E' V, ]5 I6 Y% Z: U: k2 m
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ t0 Y* U7 v2 V# e, T! \) J# h; yA:en papillote.  法语自己理解6 u0 ^" }) w' m$ j* K
17。Wing or Club is considered a
* w% O: A$ V+ I6 r) O翼和CLUB 被看做是一种...
/ A/ W; ]. j2 o4 CA:Bone- In Cut     带骨切6 e) A) v7 n" p1 g
18。New York is considered a   纽约牛扒被看做是一种
  U5 w# ?; P1 l7 V# \5 ^A:Boneless Cut     无骨切3 J7 j  P! H* ]- v/ K$ x
19.In general, a court bouillon for freshwater fish will contain
$ G0 O# J1 H! [7 q9 ~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
) X' J: F, }# N  Z9 U% L8 \2 ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 a5 Z/ R7 h5 {* D" ~! m
和做海水鱼同样数量的调味料和香料
& q4 O' A0 b8 N9 i' q20.Anise is very similar in flavor and appearance to( A0 |% Y( Z& M5 c5 O
八角和下面的那种原料有相同的味道
9 L( {' h$ e( L* T+ S7 HA:fennel  茴香
* [/ L" S/ R! E# C3 a  B6 @1 }21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ y3 w# r( g+ G0 G% z$ Y下面那种原料更像大葱且有平面的叶子5 g% t; p- f" s5 B) b- @
A LEEKS  似蒜葱 (这边人叫京葱)4 p, e9 d$ q+ Y& Q
22.Which of the following cutting shapes refers to a small dice
9 {6 {* m6 F  q! S' e# h4 X1 |下面那种刀切形状指的是很小的粒(末)
+ |* h! A0 ]8 ?* |$ PA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* G; U2 s) @0 Q2 ?8 s! a23.Oil is added to the water for boiling pasta in order to8 {# h) J: T/ X
向煮沸的pasta (意大利空心粉 )中加油是为了
+ y+ V3 j1 T* }" u2 D/ V0 k- `A:prevent the pasta from sticking and to minimize foaming action.
$ S4 B! x# N# h% ?; ^  Q防止面条黏合并降低发泡。
& k. w( g/ B; a; S  n, q, b24.Which pasta dish features pine nuts and basil?0 l+ L% |/ t4 c9 p* Z6 k
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ p3 }/ T; }0 M! _% w
A:Pesto.一种绿色的意大利面酱 1 V+ K1 T0 l1 F
http://www.tianya.cn/techforum/content/96/563836.shtml
# f) v: c' }$ r$ Y8 ~3 U5 d* W, P4 n  w; j: |) \/ g8 ?
25.Which of the following is a spring vegetable similar to spinach?) U' g  V' S/ r. @! v# u, S
下列哪项是一个春天的蔬菜类似于菠菜?
+ u+ y9 w. P+ C* V: pA:Sorrel. 酢浆草。! m+ i3 K4 d* g9 ~
http://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:
# Q2 t7 i! ^2 \2 `6 }( g哪位厨师最早带来高水准浮夸的美食% W- Y. H+ E  u! h; `4 i/ @
AAntonin Carême 人名 安东尼·卡罗美0 X, X( V: D3 e4 U0 w

# d5 z, b6 b" t' q1 S+ y2 R6 b* _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- c# s3 y6 I3 c- D4 ^" 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 。: @4 j' u- r5 F
A:Cast-iron stoves         壁炉
1 X8 ]5 z' ^! w- T) W$ Khttp://www.usstove.com/products.php?id=6
- g+ H% x2 i2 F- A1 _4 w
) f" o- b5 j! |28.The French term used to describe the roundsman, or swing cook, is:, J$ C% x& S1 }+ ~; ^% W: D, l6 d- h
法国术语,用来描述roundsman,或摇摆厨师是:4 Z9 C% U, c/ L& j- \) L- {
A:Tournant   图尔南- v+ r' H$ J5 B, B4 A; Y2 i" ^
  o- t( Y- s& U% o# D
29.Another term for the wine steward is:
1 Q( F; N& R3 N葡萄酒侍酒师的另一个术语是:
7 L/ V" o' J/ y4 X' C3 ?A: Sommelier 侍酒师
4 i& ?# t2 S( z, U
4 ~% ~5 @( O, H* {30.Molds, yeasts and fungi are examples of a:
% [; r7 \7 ?- p$ j; W/ A" W  A0 v! u1 ^霉菌,酵母菌和真菌是一个神马例子
8 g3 ^! \9 {1 I! P1 a% i- WA:Biological hazard 生物危害1 b. R: n% V- }6 d5 x  h
2 p5 c7 L7 J  _
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# p6 p9 |! y0 y2 W6 A4 \- u* f/ T
根据加拿大食品检验局,食品的危险温度区在多少之间:0 L- Q/ q/ x8 Q- c; t6 F) I
A:40° and 140°F (4–60°C)     4-60度
3 Z* w7 V% E: z* T# w; U3 N
; w. h! S% ^1 f5 i$ h7 l32.All bacteria need the following for survival:/ o1 m- I+ A+ W# m6 H7 h, [: V6 _
所有细菌生存需要以下哪些内容:3 ^4 V3 _- {: i1 q. ^
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: L+ P- W* m& Q, F) F
; q5 ^. `' I# P4 B- X
33.Which of the following correctly represent critical control points in a HACCP system?0 D2 M( ?) l3 W3 X2 f
以下哪项正确表示了HACCP体系的关键控制点?
+ s1 U7 s: G- t% ^$ c; i9 AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! ^: l/ G0 L; m% g+ o$ _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# d3 C( V/ _- G6 u! D4 y# M
9 V1 k- D9 G# z  G- x1 v( Z34.Which of the following is not an example of a carbohydrate?
7 _0 ~8 V+ P8 {9 C下列哪一个不是碳水化合物的例子?2 H' g' \! |, W; I8 F% _+ |0 Z+ y& J
A:Essential nutrients 必需的营养物质
' z% k- G1 \, x* a
2 A$ q) _" Y" ?3 P35.The process by which a liquid fat is made solid is called:
' b. v& n5 V% c8 K3 j% a. ?8 s液体脂肪做成固体这个过程叫什么: t5 X1 Z7 y6 R! L2 q
A:Hydrogenation  氢化
2 c" Q; m4 e5 K# R
7 N1 m! j4 Q0 u' }* g4 r36.Which of the following is not an example of a fat substitute?1 o) F- |7 h6 H
下列哪项不是脂肪替代品的一个例子+ a; y: B4 S6 }
A:Acesulfame K  安赛蜜K表
5 e! Y1 z: I4 X! ~9 i, L5 |, j; e# O
37.Health Canada requires that a product labelled "fat free" contain:6 s- ]6 F  Z7 ?
加拿大卫生部要求的产品标有“不含脂肪“包括:# b* Y% O! t& k* H7 d$ l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* r' U0 c) L! J( p- x# Z1 `& |

1 ~8 j5 s7 }( ~' P$ W; t7 _4 @) X38.Which of the following is not a problem associated with converting recipes?5 `  q4 u5 W( n! l
下列哪项是不相关联的转换配方问题?
  G+ n$ X; M. |3 j: A% JA:Unit cost 单位成本
8 O0 a- G! F; e+ ?& K0 O$ n
" Y& U) M- k- `9 I6 C: R39.The condition or cost of an item as it is purchased from the supplier is called:3 L. V- b  `+ B
从供应商采购的物品的品质或成本叫什么) |5 _  M1 Q4 s% a$ I( ]
A:As-purchased cost 购买的费用
3 X5 P' R; g7 p. @/ Y* {
1 H! s% I$ \0 T5 u- u- v1 n; J" P40.The amount of stock necessary to cover operating needs between deliveries is known as:
! k3 G" {, Q7 I+ b在新货到来之前用于日常所求的必要库存量叫什么
% l. B  c$ }  ~3 J; s; U* qA:Parstock 基本日常最低库存
  f. P% N" S# s# t: I5 s: x, Q% c# V& N6 A
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 A: @- e; q; W* _: P
下面那个缩写是用来表明正常库存流程?
; w7 ]+ r, d+ l6 T$ V3 EA:FIFO=FIRST IN FIRST OUT 先进先出
/ H6 a. j. X1 _( x3 f) K( {, [$ ?9 l2 D- c3 w
42.Which of the following knives is used to turn vegetables?
- q. i- S4 U& Y+ s下面的那把刀是用来打开蔬菜吗?# l3 l) I7 ]5 t# P! a
A:Bird's beak knife   鸟嘴刀+ @# j1 X) y% l3 u7 s: L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; }5 g7 j" r3 T- k
  a- e1 k( e2 s! m& A9 c: q# j43.What is an instant-read thermometer best used for?/ ^6 h7 w5 R9 {3 E
即时读温度计最好用于那方面?
' b0 V. w" g  K3 o/ U6 vA:Checking the internal temperature of a roast 检查被考物品的内部温度
& ?5 s( a" u0 N( `: S+ {0 l, B1 r( P3 f2 R3 M$ R# W9 j' Y( x% Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: R! I) Q/ d3 z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 a+ D* s( m- W6 E3 WA:Cast iron 铸铁( c5 O0 v3 `! s* p

' Y' e8 ?( K  B1 ^" c6 K4 F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. W, F% c; w, _4 j5 W哪件装备下面有一个可移动的碗和一个S形叶片?" Q$ @& S" {$ F$ w9 G7 x1 s
A:Food processor 食品加工机
+ c  S- I" Q# F4 b) M4 Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
) l% i; H; y; v0 m  ]* q. n$ v* g6 e0 w% |
46.Which of the following is not a rule for knife safety?1 g  M. V' ]" R* R6 ~
下列哪项不是用刀的安全规则?
$ o0 M5 ~4 p4 F! l0 gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 a  o2 ]1 M3 w/ `4 }# X. ~& ~: S
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! @1 R" T; Q. M4 u2 i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# `9 T7 q9 Q4 `: a" n) }
A:RondellES 6 e) D2 W/ C" W- D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 ]. R( r6 O1 r+ @! {0 d
5 G" ~; q1 b/ w' \  z/ i$ S$ B/ W48.Which of the following is a diced cut used to garnish soups?: r9 M2 }9 F. U+ m
下列哪项是切成小方块用于汤的装饰?
, q8 g& z9 m/ b1 Y$ }/ u6 xA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. A0 g' Z5 w' p$ Z( ?+ v: T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 X5 J4 T/ ^' O6 ^$ c. v/ 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!!——+ y$ g" h$ z, l2 q* q- {+ V5 @
A:Gaufrette
' V; {( }4 E7 {. b! ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# b0 H! j& s1 n5 n" w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; w) k0 [* b5 b& g0 KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 J  Z+ t4 Z. F% Q4 w$ S) x( i" F( G
4 l0 j# e: Q* M4 ?) i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* R. [/ z# u8 @, ~: R% A$ K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 M+ _5 K5 o" f( F: s
A:Cilantro 胡荽叶 香菜
% |/ v) B) ?" c9 g  Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) y5 r$ A& G# h, r& ^3 O& q9 Q. \( K/ I; _0 c4 Z0 k" Q3 L
60.Allspice is made from:
5 m2 r+ V( b/ `8 X 多香果,  多香果香料是什么
* r, o# f4 S3 Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( m, x0 `  i/ \: M3 b& m4 l8 [
A:A dried berry 干浆果* B" E2 ]' k% h, z3 d9 b2 W: _
5 u/ W6 A" K1 _# q+ r# ^
61.Which of the following are used to make a sachet d'épices?& ?8 U. e4 Z) l0 X& w+ M6 c
下列哪些是用来做香包德épices?
) g$ W, s: n' R0 ohttp://www.sachetcatering.com/
4 X  G2 W! B$ a( J+ w, v0 IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. \6 r4 m0 e" y* m/ M
' K! r/ B+ T, w, X8 d+ r3 j) ^* W& C
62.Which of the following condiments are not soy based?; q  H* `4 a1 X7 E, v; M1 D
下列哪项不是酱油调味品的?( i# Z; b" }8 Y
A:Wasabi 日本辣根6 F6 Z5 y8 D/ q" J
6 }' S3 C# G; _# N" k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ ^* Y; r2 K$ Z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: [( [2 d- X: s. pA:Pasteurization  巴氏杀菌
3 v0 V) D# t' m5 L* B: S: r: Y3 X; W+ e/ B& {
64.Which of the following steps is not the correct procedure for whipping egg whites?; L7 K6 z  |1 W9 h  p# ]# y8 Q: ?
下列哪个步骤是不是正确的蛋清搅打程序?( T* x. F6 C- U4 ~' ?+ K- ?8 f) n
A:Allow to rest before use. 允许休息后方可使用。% T; K* h+ N5 S+ L" N4 v/ L
- M3 G% H, v$ S% \5 b
65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 v! C0 ?. e' c* k4 KA:56g and 63g 56克和63克5 J# a! A+ H6 K- b

: W8 f" D8 b" ]5 m66.Evaporated milk is a concentrated milk that is produced by removing1 V* Y( _+ t3 Y0 `" H. K$ H
炼乳是一种浓缩牛奶 是去除什么做的
" b: N) R: N0 m/ b  X* I8 c  LA:60% of the water 60%的水. v7 S: m' J- g+ B) {" n

. m( I9 A9 |8 S/ V67.A method of cooking that transfers heat through a liquid or gas is:
8 X4 D. g9 A$ Y) g) ~一种烹饪方法,通过转移液体或气体是:& n1 X( k8 n: H8 t
A:Convection 对流2 `( D0 I! O0 c% C1 g
( L" `3 A) d0 ^
68.The cooking of starches is known as  烹调的淀粉被称为
2 D* C3 a% f4 Z1 ^- K1 t, |A:Gelatinization 糊化$ ^* Z' p* Q' f+ d; Q, O2 T
/ r, m1 h  H5 X: L
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) W& X/ p8 ^$ f1 B4 |, k( Q6 VA:Braising 烤
; ~: C6 C4 O9 u( Z: b
8 |; e7 e" x' `* U$ [( o' U70.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:
/ ?; ]9 `6 \0 hA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 V7 E; f" Z# E+ u2 [2 H5 l- V
: f, Q$ _" N- `+ m
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& F# v: a( I' Q+ B7 n
A:Fumet 原汁
. e  V" J# N4 {5 A
, C4 w* J# `7 u) a8 ~( L0 _/ Z4 P7 j72.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
* ?9 ]8 h8 K7 k- i4 L* g5 bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 @7 n' d7 V) s' d, r0 u* r. s6 e. P" {" k3 a+ G; A3 ?
73.Which of the following is a principle not used in stock making?7 k$ ?( |" [7 `1 D$ }: x
下列哪一项不是用于制造高汤(低汤)的原则?$ R  ?6 ^5 t4 |
A:Start the stock in hot water.开始在热水中操作6 A8 ~: H) i) h* a& o  {. U
' K/ C& E$ N- [8 ?" _
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' r! S9 ~; m, R, ~, m
A:Remouillage 法语熬汤
0 b' V. R9 ]8 E% |9 g% c9 ohttp://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
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, 2026-1-31 22:58 , Processed in 0.128503 second(s), 17 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