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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。
* m, T, |5 Q, g  H2 O, ]) A% _. [  E* d" Y
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。: |) x  X! x% j. c
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
0 `# h6 R5 L& {: o  p1.Which of the following methods should be used to determine doneness in a New York steak?
6 P. l! V+ G' h$ |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)
8 g1 p5 f3 K  U$ {A: pressure touch. 压力触摸
2 V  P3 q7 u0 l& L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ Q* i. u% s' V/ k" L" G% I
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! w; {3 `3 h1 j: I
A: acid  食用酸
$ a' A* X% o6 b1 y$ x+ l3.Vegetables are major sources of which of the following nutrients?
: O- p$ @' m1 O; \3 c* U. z蔬菜中包含的主要营养有哪些, z+ N. u% V7 ^8 s* q5 U
A:vitamins and minerals. 维生素和矿物质。, I% C7 f9 x$ @! a* C* R
4.Cauliflower is commonly served with! k  c- [& h/ Z; g  ^, Y
花椰菜(菜花)最常见和那种酱汁搭配
$ x$ o2 E  g8 M9 _/ b/ NA:Mornay sauce. 奶油蛋黄沙司! X" S/ M8 C& q, ~- e+ `
5.Which combinations of products are found in pie dough?2 D. \3 n* A" d9 v5 P/ 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??)& Y- r+ R4 r/ T7 k7 ^* K
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 z, t/ H& v- k! ~) F& f6The French term for mussels is 法国语青口(海红)叫什么
2 O$ j4 h5 c- aA:moules.法语青口,海红) Z, Z) N6 F+ o% J, G
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( ~/ F3 f- e7 Y$ O" _$ pA:faintly fishy. 稍微有点似鱼味! m4 `4 n; H2 b  u  d! ?: ]1 V
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. \5 m9 i) b; l+ y7 \
A:2 days. 2天) m1 |/ S# l( g2 K
9.What are the principle ingredients in ratatouille? # @3 a7 N  N4 s( \; K" A0 B, Y
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" K0 q3 A1 k; L4 s$ r( t" dA:Zucchini, eggplant, green peppers, onions and tomatoes9 e" a9 Q9 d  O
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 N1 T: `! i; c4 ]' a
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 S; ?6 y/ C9 M3 y, N' E/ x
A:cook food in quantities that will be used up within 20 to 30 minutes.
! J- A6 c! U, \大批量烹煮食物要在20到30分钟内" v9 m0 t" P" F' w
11.What person has the authority to issue a Health Permit?
. _7 k8 J' u" `7 S, C1 V9 ?/ T谁有资格颁发健康证(卫生证)。  Q. T8 J" X% L; O
A:Medical Health Officer.
6 {3 t, h6 T5 n  K' r; D6 a医疗卫生官员。7 d7 e. s- r3 l9 y0 a* L
12.For what period of time is the health permit valid?
1 O" w/ O& E9 l1 a健康证的有效时间是多久?
. U' Q+ ^* N  z; BA:12 months.12个月
  |2 v& F- s" y6 L8 r13.In the area where food and drink is prepared, the ventilation system must be able to change the air
. t2 Y6 e& m% e) `, J$ l/ q在食物和饮料准备区,通风系统换气的标准时什么5 `3 m! \. ?' T1 r  H
A:08 times each hour. 每小时8次1 H1 g. p# A3 `, G% p' U
14。The minimum temperature for manual dishwashing in the wash sink is  Q8 j: [3 ~  `( i
手工洗碗,洗碗池的水温最低多少度?
: Y# A  f2 y3 @# Y. a' P1 u. _A:110 degrees F (43 degrees C). 43度
0 L' P9 r+ x* T8 m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# Q9 r+ Y# R: ]$ s- a5 d7 m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, v7 g5 ~2 f2 y7 R( M: bA:180 degrees F (82 degrees C).  82度
, R9 |' [4 ?, Y2 j/ h3 r' I16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  E/ ], `+ b4 h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! |' t  L# ~  rA:en papillote.  法语自己理解
& Q: p6 C0 H; G  w17。Wing or Club is considered a0 K' S& R( E, _' q& O& O
翼和CLUB 被看做是一种...
# E# Q& ]' @3 x# X+ dA:Bone- In Cut     带骨切
# Z* ?3 r+ m; d. m6 t8 w% ~4 K18。New York is considered a   纽约牛扒被看做是一种
2 d5 K/ e% i- N/ k3 A; Z. ]. yA:Boneless Cut     无骨切
$ \* P' l5 I' M& A* f19.In general, a court bouillon for freshwater fish will contain" }# C- r' A" y  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
# F( {( c# Q' T; kA:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 ~. g, y8 {: C, o, @3 y
和做海水鱼同样数量的调味料和香料
2 e) ^% m$ W. \6 w  G, I20.Anise is very similar in flavor and appearance to9 B3 E3 B1 k* |" P  f4 a
八角和下面的那种原料有相同的味道
+ r; ]' n/ L* v% t: ~  o4 D5 r  yA:fennel  茴香
, v. t( E6 k, [21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. W# T3 D7 {# g: h0 w
下面那种原料更像大葱且有平面的叶子
/ c6 u4 [1 }4 s, O" r  c2 ~. `% F4 F7 gA LEEKS  似蒜葱 (这边人叫京葱)
# F. k% p! ~2 E7 @5 t22.Which of the following cutting shapes refers to a small dice
) b# z# L7 A- M+ ^2 }( q3 t下面那种刀切形状指的是很小的粒(末)! p0 u9 ^% l& J
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。% m8 |5 m* G) K9 x9 c# }% D% @
23.Oil is added to the water for boiling pasta in order to
( a1 S7 S! ]4 Q4 e3 \0 V1 H向煮沸的pasta (意大利空心粉 )中加油是为了
# k( ~( C+ j1 Y7 f, e3 LA:prevent the pasta from sticking and to minimize foaming action.
: w. s2 z, H. A2 t7 o0 x: p防止面条黏合并降低发泡。! b. R" I+ t7 _) W
24.Which pasta dish features pine nuts and basil?/ K' K' ~" G7 m& Q& b
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) O5 O& ]7 |/ d( l/ E/ WA:Pesto.一种绿色的意大利面酱
; A; b2 R0 Q* Y& xhttp://www.tianya.cn/techforum/content/96/563836.shtml3 Z* f1 L; J( z" w* x8 Y

3 S7 I/ m7 i6 O25.Which of the following is a spring vegetable similar to spinach?  U+ S0 P: {0 i) b1 H
下列哪项是一个春天的蔬菜类似于菠菜?
: r: c% c. a7 Y4 a* {# cA:Sorrel. 酢浆草。, b, {; {. |1 K! K$ h5 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?
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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:
+ q, W5 Y/ z/ t9 Q; c: W$ d哪位厨师最早带来高水准浮夸的美食% A# h  o) B" b6 A# q
AAntonin Carême 人名 安东尼·卡罗美- s" b( _7 H& m+ z% `0 I

! n5 N5 o+ U0 p7 ^* k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- |+ |$ M+ z# h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' ~: I& e$ L% B0 f6 I7 Y
A:Cast-iron stoves         壁炉
) j4 x% D8 q- |7 S+ E: @/ S9 f7 }8 vhttp://www.usstove.com/products.php?id=69 m9 j/ T1 [& }: ^
$ }' _+ A; ?9 B# Z; j& i
28.The French term used to describe the roundsman, or swing cook, is:
! P5 _; B# _8 A9 l# G0 i, P; G法国术语,用来描述roundsman,或摇摆厨师是:7 s3 M2 C1 K; G
A:Tournant   图尔南
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8 f# L2 v! V8 V" I29.Another term for the wine steward is:/ F4 C, Q. b% X7 P  ?1 }
葡萄酒侍酒师的另一个术语是:
4 N' V7 A3 Z% l* s3 O9 Q: zA: Sommelier 侍酒师- ~1 W' p4 B- v0 r+ p" _

6 n. h! n8 k8 @* Q0 \4 [! r6 u30.Molds, yeasts and fungi are examples of a:. E, A4 s5 ]3 K2 c% V
霉菌,酵母菌和真菌是一个神马例子7 \4 H% x7 k6 R6 @( K$ o+ C
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& j  n; m) q( e& |
根据加拿大食品检验局,食品的危险温度区在多少之间:
* ?; R2 |2 e: c  `2 sA:40° and 140°F (4–60°C)     4-60度
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" G- V% H" A0 X4 M32.All bacteria need the following for survival:
* U: A" d$ d* X& V8 w1 y所有细菌生存需要以下哪些内容:
  o$ t0 c, U1 D3 b3 ?5 fA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ Z4 J3 U+ E4 ~# F' P( Y5 U

( \- j$ P: ?# j* n; {+ V$ a33.Which of the following correctly represent critical control points in a HACCP system?7 u3 r( [: p/ N( b( i
以下哪项正确表示了HACCP体系的关键控制点?
' N" R6 n1 b) K7 n, YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 S" _, e" o; `5 h/ p! U9 k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! Z8 l( ~! T) d& f- e7 \5 J" g0 D
8 N; M" c% T: v5 z1 f) o- ]: h
34.Which of the following is not an example of a carbohydrate?" ^7 J2 @2 d; N+ W7 m
下列哪一个不是碳水化合物的例子?
, K2 W: K2 H" N) yA:Essential nutrients 必需的营养物质; }( U! P# v% ?1 y' \: F8 P0 O
- q; M4 f7 w) u* ]  D7 v
35.The process by which a liquid fat is made solid is called:
  X5 O9 s9 }: a. i" _9 `4 {  F液体脂肪做成固体这个过程叫什么
; [; g7 U( {2 [; i. ~* Y* LA:Hydrogenation  氢化6 b8 B# ~! e, T- Q, R( p

2 O" x9 y8 F( O7 }1 D36.Which of the following is not an example of a fat substitute?2 r( v5 p7 g9 L  d
下列哪项不是脂肪替代品的一个例子
# g0 {; b+ L5 C3 `A:Acesulfame K  安赛蜜K表# m" s% M8 d- a- y. ^# n

7 x' p$ m- G4 R. w* [7 v37.Health Canada requires that a product labelled "fat free" contain:- H9 p0 V: A5 I! E, ~
加拿大卫生部要求的产品标有“不含脂肪“包括:" I4 U4 H* m) ]$ W9 P, o5 w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 a( U$ m) H* g% E38.Which of the following is not a problem associated with converting recipes?4 g0 m: }  [$ x* w
下列哪项是不相关联的转换配方问题?& |8 Z' P$ P9 @6 [- C% @1 o& h5 H
A:Unit cost 单位成本4 B8 V6 J! _$ w" b  M9 R1 a/ _( C

4 H& a0 `6 b+ I( _- b3 l39.The condition or cost of an item as it is purchased from the supplier is called:
2 a6 W& ~6 d; F, @7 H- x+ i/ |从供应商采购的物品的品质或成本叫什么
; B' w8 x" p. SA:As-purchased cost 购买的费用$ u2 Z' e& n* P& N! c* ]1 I/ O
8 g* r8 K: @7 r; O$ o2 h
40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 R* \# z; }& U& j" L, s在新货到来之前用于日常所求的必要库存量叫什么
) o, ~7 m* i: @( Z8 E1 |; M3 I7 PA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 O( Q/ S, ]+ C1 q5 W4 r下面那个缩写是用来表明正常库存流程?+ B+ m  B: \0 M- J1 L
A:FIFO=FIRST IN FIRST OUT 先进先出7 O; t+ q3 a1 M: G2 F  W

/ }7 {" h! {) v, P2 _# D42.Which of the following knives is used to turn vegetables?
/ ^7 o. |( Q' |, |2 V下面的那把刀是用来打开蔬菜吗?! J; I7 P  @) m# c  d. T
A:Bird's beak knife   鸟嘴刀2 V1 [8 ?5 I1 e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 l( L7 `3 K* I5 y8 U8 M

  u$ L  s* V7 M3 v& S2 V& q43.What is an instant-read thermometer best used for?
1 h. Z- R  D1 `0 I即时读温度计最好用于那方面?
. s5 i, r- i1 K4 ?* U$ k" T6 s9 MA:Checking the internal temperature of a roast 检查被考物品的内部温度
. {: ~# [7 p% W3 r" [& B3 I
' L+ z! ]+ W- \" f, L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, X) h, e; ?- m' P0 y3 T  W
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# J( a+ p2 `/ n% n  a+ ~) e' wA:Cast iron 铸铁7 `8 K1 P' P9 o( B$ a6 h( E" N
% o1 e- }2 A" L& K! h4 {; a4 z* I
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) H( X  Q/ M& ]0 W5 q+ {
哪件装备下面有一个可移动的碗和一个S形叶片?
: h- M3 [& X8 w4 CA:Food processor 食品加工机
) Z0 M, t7 e2 w5 `1 x/ _6 D1 Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
; r' d7 A3 e' e6 n2 C6 [2 R$ p$ v$ ~3 e' S
46.Which of the following is not a rule for knife safety?
! ?' l. H# C. @! o: b下列哪项不是用刀的安全规则?
: c1 ]* g+ q+ ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 w  j3 B/ Q% z+ X4 t
- U+ a. [! g* Z. N$ y6 H. m! w2 t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 C0 _! b1 I# Y; i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- K2 L; s5 `- t0 n, z- L/ Y
A:RondellES
2 j1 u. g' `  u* |# jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ H4 O5 H5 K2 N* d$ y9 ~
( C8 T6 S( [. h; z& ^48.Which of the following is a diced cut used to garnish soups?! f. x( h: f, K5 ?; K. D
下列哪项是切成小方块用于汤的装饰?
/ k% o2 N) X& L) l/ aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! {- P: k3 _2 a% o* J7 z  i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' r: m4 x) J7 E5 Y+ z" |! d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!!——2 E: B8 G. }1 V: s6 P7 Z
A:Gaufrette
- c7 f: G+ ^0 v: r0 kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 n* b! z& A3 d  S1 P% Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* \8 A. C1 L. L0 Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ q( g4 ~7 J* x1 N; f# {9 @5 d) Q
% L2 d2 L. _! o% G% z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ f9 a) q  T8 d" h" J7 {5 _% f
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)% y# B5 u# e6 O
A:Cilantro 胡荽叶 香菜
! k- u# }. f3 m7 h9 C8 {9 D7 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  ^2 f9 p4 _8 B9 a! P
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60.Allspice is made from:
; m* j, n& P; L- c) b) ~ 多香果,  多香果香料是什么
5 c1 m3 u6 m( I; c' s5 S5 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- t  ?/ O% y( d  K
A:A dried berry 干浆果
5 ^# ^* ]+ V1 L  K7 h( H' D# |+ T/ q/ g6 S' q- j$ V
61.Which of the following are used to make a sachet d'épices?
. s& T0 m- K: A4 B8 d下列哪些是用来做香包德épices?
( z$ _: _7 d: Y0 x- U; s: G: shttp://www.sachetcatering.com/6 |$ }; F& Y( p# \' K5 a5 O+ n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ ^- u1 _$ ~3 k5 M9 U9 }6 @62.Which of the following condiments are not soy based?" F$ ^  ?9 J# w" a, A
下列哪项不是酱油调味品的?
1 P6 f6 T2 _: y0 K1 w3 P0 |3 GA:Wasabi 日本辣根
$ t1 X4 L6 O  o" A5 n. B9 Z' N; ~& H) w9 q- b2 C
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 U  d3 ^+ l: l* Y5 i! J( x* M
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:
* L( t$ z6 i" P: Q% R" qA:Pasteurization  巴氏杀菌
( ~8 d1 u5 G# I7 I* o) J  c
; D$ w( {% Q) ]# [0 p$ c2 e  M. Q+ e64.Which of the following steps is not the correct procedure for whipping egg whites?1 r" R  t5 \$ b0 D
下列哪个步骤是不是正确的蛋清搅打程序?
6 U$ Z9 x% f% z& ^4 gA:Allow to rest before use. 允许休息后方可使用。" U0 N. K3 i$ f" y- g$ R, Q3 O# h, h
" z: f4 C; B& O$ i/ Q
65.The weight of a large egg is between:一个大鸡蛋重量介于:, U' |6 c, e' K* D- a( {/ D! k& G
A:56g and 63g 56克和63克
* t4 N' f" r3 U# ^$ |3 {
* ~6 U# a* E! O" G$ |! H! N1 I66.Evaporated milk is a concentrated milk that is produced by removing
, Y6 r, K) U* a' @0 v炼乳是一种浓缩牛奶 是去除什么做的
6 [! d- m0 Q9 J$ a; S/ jA:60% of the water 60%的水. S" ?" y4 z. d2 l: {- P  ~, n3 A
$ T$ I+ @% H' _, _# L8 M* ?
67.A method of cooking that transfers heat through a liquid or gas is:
- u; B; j4 n& n& W一种烹饪方法,通过转移液体或气体是:' Z6 Y' U  i* m
A:Convection 对流/ x! E) o# n! S- c* R) K

- T0 p' w# L# R) M1 m/ ^' S/ {( O  _68.The cooking of starches is known as  烹调的淀粉被称为
1 Z0 F5 B2 Z2 t1 X4 o, `2 }A:Gelatinization 糊化
, d0 u/ o# P2 W, s) n
; m$ O. g0 U3 f8 g! o# K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) P% y; G; `& cA:Braising 烤* E  l6 Q0 U* u
. D/ x  J  z7 H# \# O
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:
  ?! Q! t7 L; w1 \0 cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
/ w& `2 `8 `' |2 S) i+ x+ T; w2 t, k, ~
) O) s3 f# _. g& r. P71.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
9 Z/ w) T: S! p" l' {, TA:Fumet 原汁
0 P5 U, ?' g# T
; ^! T. v  w5 R* f72.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- V* i- x7 g8 R' q8 `: i7 u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& I) L: l" w( _$ u" H% J' q1 j; {4 T( U6 F' {* P
73.Which of the following is a principle not used in stock making?
& q( x# U! Q4 v, G下列哪一项不是用于制造高汤(低汤)的原则?9 v  a$ ^% e/ Q
A:Start the stock in hot water.开始在热水中操作5 W% a) o3 ]! u, D% U+ z* O. N
! S* i- [5 T+ i
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2 r7 b( D# y6 j- O
A:Remouillage 法语熬汤, r* _2 V8 T# |! n
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