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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。( t7 M3 r. c! B0 @" ]
5 B8 E0 K  g% b, D' Q1 W6 [" I2 F
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。
: h. @. @% Z- f/ x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
大型搬家
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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
. h8 T+ S. |) I0 z) x1.Which of the following methods should be used to determine doneness in a New York steak?
5 {! P; w- H* A5 G0 {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)
5 K" q( ~9 J0 J, JA: pressure touch. 压力触摸2 L* v2 I- E7 A4 C" B' [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 |/ B* m, h, F+ B* [2 g" l5 Y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5 t% \" ~1 X1 ]# w% ^( I
A: acid  食用酸
% i4 b2 Q7 z# G0 }3.Vegetables are major sources of which of the following nutrients?1 B$ a( o3 C$ C0 g' W/ `8 _
蔬菜中包含的主要营养有哪些
6 {' D# p) X+ ]" P# DA:vitamins and minerals. 维生素和矿物质。# [3 m9 i8 w  A7 e
4.Cauliflower is commonly served with; ~8 h1 I$ C; K2 [8 o  f; S
花椰菜(菜花)最常见和那种酱汁搭配  J7 B6 {' A% y* f/ X- j3 ^3 e
A:Mornay sauce. 奶油蛋黄沙司) p' l% H3 \4 x: P
5.Which combinations of products are found in pie dough?3 s9 ]( P+ s. |$ F) u
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): o4 |  s& ?4 Y. _  b9 u
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 W2 \* V. `+ |1 K2 u  n& ?
6The French term for mussels is 法国语青口(海红)叫什么  m' J4 U: d$ x; D( \
A:moules.法语青口,海红
* @. X2 z+ r3 M; E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 y# n, V6 l% z9 U# N  q/ l3 v9 |
A:faintly fishy. 稍微有点似鱼味0 F, E" O5 a: a$ i' j( c0 s  G
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 O0 Y& K9 V, f; e
A:2 days. 2天, l. T5 g# x5 u+ \/ [8 ^, L7 O
9.What are the principle ingredients in ratatouille? 9 n( i- ]% W* w6 x9 u( r  J5 V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& A1 t$ [7 B  D1 j* G4 q1 j0 FA:Zucchini, eggplant, green peppers, onions and tomatoes  Z# ]2 H& l- w7 t8 G$ \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), m/ ^4 T" v; l) [8 B
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 S. n0 h3 {0 }7 Q, f% g. [* jA:cook food in quantities that will be used up within 20 to 30 minutes.
2 M, |( t9 D0 T3 h! O大批量烹煮食物要在20到30分钟内
' k0 ?: j0 n, @5 O3 m) S& |0 [11.What person has the authority to issue a Health Permit?
" ^" S' M2 i) K$ b# }! D8 H- v$ A谁有资格颁发健康证(卫生证)。# s, F- w1 R$ h$ I& N
A:Medical Health Officer." R* _6 U0 T2 g' l1 d- L
医疗卫生官员。$ U) Y: |$ a; i4 s6 x. u' B2 e
12.For what period of time is the health permit valid?
/ G; Q0 Q9 `# p1 i+ i) b  a健康证的有效时间是多久?. }9 ]3 X% Z4 T; R8 y3 d; s
A:12 months.12个月
7 U; o" j" P, b- f13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 x1 x7 c7 _- ]+ j
在食物和饮料准备区,通风系统换气的标准时什么
( x  k, r. R9 }5 y1 h3 J- WA:08 times each hour. 每小时8次
( d1 X. G  G- [% c5 L" j, s14。The minimum temperature for manual dishwashing in the wash sink is
) n) p: N+ W" o8 v: l9 Z手工洗碗,洗碗池的水温最低多少度?
( F' M. k3 |. ~1 qA:110 degrees F (43 degrees C). 43度
+ P% R3 I( P6 I% V+ R( j3 m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( n# C  J% }% {  T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 n2 F1 d8 Y2 ?& h
A:180 degrees F (82 degrees C).  82度
3 L$ }: r; I" ?% u9 K. s16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' O( O! p8 j4 U; z  w用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 {& E' C8 Y% n8 ^% w3 Y/ }A:en papillote.  法语自己理解
; M- t7 t1 L3 p: p! h# S7 l17。Wing or Club is considered a) |% f% ?; W/ J7 A, [
翼和CLUB 被看做是一种...8 h  q, X5 ^0 |
A:Bone- In Cut     带骨切
) B& I4 q  a( h( p& l5 v18。New York is considered a   纽约牛扒被看做是一种
% o" T1 k" p# RA:Boneless Cut     无骨切$ N; c' d0 Y/ W8 ?& g. e
19.In general, a court bouillon for freshwater fish will contain
4 ?+ q" M( H7 j. K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
0 i! k6 P% i& hA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 t- t6 x2 s2 P' Q% Q6 [7 g和做海水鱼同样数量的调味料和香料
3 r2 E# e; E- ?20.Anise is very similar in flavor and appearance to7 h2 y0 F, b# p% Z; X$ `
八角和下面的那种原料有相同的味道! r1 G5 U( [  b" D# ~6 n
A:fennel  茴香
! y$ x' F! N5 ^9 E; \, E. _: {21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; Q6 a# E2 b' Q下面那种原料更像大葱且有平面的叶子
& U: h) }  ?" P8 [$ j$ _; XA LEEKS  似蒜葱 (这边人叫京葱)
" m" C/ e8 ^+ `22.Which of the following cutting shapes refers to a small dice
* `; p7 ]! i. o* A5 ~, l4 Q# ^, `" g3 u下面那种刀切形状指的是很小的粒(末)
+ W+ E' E9 ^2 W/ A: kA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 b% M+ J5 z$ ]
23.Oil is added to the water for boiling pasta in order to$ A$ [. t0 l( Z- Q  k. X: O
向煮沸的pasta (意大利空心粉 )中加油是为了
, `. k% f; Y+ ?+ O/ P' DA:prevent the pasta from sticking and to minimize foaming action.
/ n/ M6 p! ^( Q* }  N8 f: j7 {$ W( v防止面条黏合并降低发泡。
. V- U( L5 Y0 Y24.Which pasta dish features pine nuts and basil?- l  G( G$ w5 G$ s) r
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. b% H5 ^5 ]7 H# JA:Pesto.一种绿色的意大利面酱
. B& F# ?2 P+ T' vhttp://www.tianya.cn/techforum/content/96/563836.shtml
3 l6 i, Z; B( _7 @/ \5 V) K' v4 v) W2 D7 y# h
25.Which of the following is a spring vegetable similar to spinach?
7 R  e4 o  B  {4 v2 K4 a下列哪项是一个春天的蔬菜类似于菠菜?
. l3 a1 `* U, eA:Sorrel. 酢浆草。
. D8 w7 }! z8 g) z% Ohttp://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:$ Q7 |, d/ V+ m6 B# K" h: U
哪位厨师最早带来高水准浮夸的美食: M' H& X: G9 r8 ^* J
AAntonin Carême 人名 安东尼·卡罗美5 P. F) g, A2 I; e$ p) c3 h2 Z
+ J( W% x  D1 }9 _0 H" \
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! F8 k2 Y8 z# e+ F- `* V9 @下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ D; a) q: ^2 M, ?( MA:Cast-iron stoves         壁炉7 s& m' x$ U7 k& T& u
http://www.usstove.com/products.php?id=6* w2 C2 G1 L0 N: C/ U

# q% r' w) a6 ]- y* z28.The French term used to describe the roundsman, or swing cook, is:
- [7 Y# O6 ~$ c法国术语,用来描述roundsman,或摇摆厨师是:( Y  M0 E9 w( J8 @
A:Tournant   图尔南( v( K) m: i- l, ^) ?5 m
9 S6 x; Y% I5 l: x- ~; ?7 D
29.Another term for the wine steward is:
" T5 O: `) r% r8 t( z! c3 ]8 X4 w葡萄酒侍酒师的另一个术语是:
0 T0 f7 i6 O+ E) {+ VA: Sommelier 侍酒师" B' {" O0 O/ g& R! K0 ?& \
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30.Molds, yeasts and fungi are examples of a:; y3 ^3 r6 g4 B# v3 P' A
霉菌,酵母菌和真菌是一个神马例子+ a7 k/ Q. m' V% Q! ]
A:Biological hazard 生物危害
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9 {1 J) ^! n  w4 B0 B+ x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  u0 b& \* Z  r: F+ l4 a根据加拿大食品检验局,食品的危险温度区在多少之间:: a; z" n. y1 M% L
A:40° and 140°F (4–60°C)     4-60度- M5 _, y& A3 V/ C, h
# o& R; q- S& [% `% y+ u
32.All bacteria need the following for survival:7 p8 z3 y3 M$ Y' B; N) F
所有细菌生存需要以下哪些内容:! A/ c& ^! M  f4 p4 [0 O. X/ L
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ J, B0 h/ b2 Q' \$ ~
8 \3 H/ |  o, \" M$ @
33.Which of the following correctly represent critical control points in a HACCP system?- h' M+ V' N3 i; ]! l
以下哪项正确表示了HACCP体系的关键控制点?
* i& }, W: g, _0 D, D! f, d* hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . k) D0 I6 O6 O5 m* I; n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 W' J3 R2 [/ g- N( n- _: B

, D& O* [4 i1 G' p3 _34.Which of the following is not an example of a carbohydrate?
) h  {3 ^7 w2 l5 Q下列哪一个不是碳水化合物的例子?
0 Q! j% \& l8 dA:Essential nutrients 必需的营养物质
4 ~: A  z3 f4 D4 |+ k; a$ a
* R5 f) k* ?4 O% E: ]8 S0 h35.The process by which a liquid fat is made solid is called:! n+ x' F8 W/ i0 e- X  L
液体脂肪做成固体这个过程叫什么  d" a& r) q+ x7 `* E# k
A:Hydrogenation  氢化
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7 q# j7 a- i  t/ r36.Which of the following is not an example of a fat substitute?  F9 A3 `; W: v( E8 R- n( B% \
下列哪项不是脂肪替代品的一个例子* t+ n; H3 U/ o8 {$ b: a
A:Acesulfame K  安赛蜜K表/ U& b5 L* T4 O1 n! r) {: r/ C

3 O& l- F0 F2 ^$ q7 P2 u  E37.Health Canada requires that a product labelled "fat free" contain:
6 Q% p0 s% g/ L: S# G! I加拿大卫生部要求的产品标有“不含脂肪“包括:
9 W- s6 o3 b; o" }  uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: F( N5 E3 e5 n# s+ f
' G/ w0 W# K! W: o' A& S- d38.Which of the following is not a problem associated with converting recipes?
# u' I9 q4 n4 \, U下列哪项是不相关联的转换配方问题?
& l1 u% W" Z3 |& LA:Unit cost 单位成本: _8 X7 u0 B% ~, z; o

6 Q, i0 e" _. b. H" q0 s4 O, `& V39.The condition or cost of an item as it is purchased from the supplier is called:
& ^3 p+ }# X- O8 |5 N从供应商采购的物品的品质或成本叫什么8 H. G$ |8 ~+ H
A:As-purchased cost 购买的费用
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9 V) A3 l5 }9 z( n; K40.The amount of stock necessary to cover operating needs between deliveries is known as:6 m$ w$ h0 p/ C$ m0 g& B- C
在新货到来之前用于日常所求的必要库存量叫什么2 i, q$ o! K& f( b' m9 i* x# x2 h
A:Parstock 基本日常最低库存
1 |' B! x( d  Y6 M/ u7 Q4 d$ ?' t& b5 u$ F2 V8 _! ^% g/ ~
41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 u* ^+ d5 i; X" }" D( W7 }+ k" @下面那个缩写是用来表明正常库存流程?/ W! i1 n% r  o4 x7 _$ T4 h
A:FIFO=FIRST IN FIRST OUT 先进先出% E% s: B1 o' @7 s

4 c( H7 O: _5 I  K. O2 L42.Which of the following knives is used to turn vegetables?8 ~* O% U% z* [! F
下面的那把刀是用来打开蔬菜吗?
* k2 }% E2 b4 G+ o& uA:Bird's beak knife   鸟嘴刀: d* [$ Z; a3 J/ F9 Q3 h! V8 q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
0 p8 {- @/ M/ Z! ^即时读温度计最好用于那方面?  V9 [! q) q& _3 y9 c$ m
A:Checking the internal temperature of a roast 检查被考物品的内部温度
$ k% k5 u7 [% ]5 V7 y7 M* K3 G2 c$ I( ~0 K
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, R; K% F& O' t/ O% f下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ m5 R3 N$ l9 {. RA:Cast iron 铸铁/ N4 F% }, {* o5 `

% z, X' F/ b/ D0 E; B: |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 s/ i% _+ N! Y, G. A哪件装备下面有一个可移动的碗和一个S形叶片?
6 M2 x6 z  P( Y; |8 V) eA:Food processor 食品加工机- _0 G6 k2 L" W$ f
http://www.google.com.hk/search? ... iw=1263&bih=572  b$ }7 c$ g$ c+ p3 E, Q
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46.Which of the following is not a rule for knife safety?
" m9 Y, {  j4 i' l$ e8 U下列哪项不是用刀的安全规则?3 h. O. E; s; x/ `  C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  ]. ?: g5 ~- P: Y/ l2 Z, d; T# N
% |9 l2 k, C+ s47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 f. g. D3 R- W! Y& T. N2 W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. U8 Z( R: Q+ M/ [
A:RondellES
: n+ r1 o7 B" j+ ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ X- J* R3 L9 t  B. i

! k3 c' t/ a* ~$ @* z48.Which of the following is a diced cut used to garnish soups?
- P& X% Q& b' c( C: Q下列哪项是切成小方块用于汤的装饰?
) R( s9 G. i/ g8 L% F( DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 G8 M* C3 y) s$ J: ^% ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* B0 S; e7 U3 U/ m; l
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!!——
' ?& [# j2 r% GA:Gaufrette
2 v1 C( ?* K( G- m$ Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# r4 A& f/ a* i$ c' U: g# g2 {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# Z. c, n. R8 `- I* q; F% TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# l' V$ ^0 M: Y* i: {) R: X  N, o2 S0 |, Z$ H3 G# U" F: s7 |5 ]" z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- i9 c* ~- J3 O8 d; P: @& t4 |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)
7 n6 t6 T# o* ~* X5 t- T# TA:Cilantro 胡荽叶 香菜* s, y; D" y5 O: W& Z" ?# ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; T. F6 P3 r0 b% y( r+ j/ l
9 `5 P" S+ X) l' Z
60.Allspice is made from:
2 Q. c' j& n, c! H9 A 多香果,  多香果香料是什么% C/ m" T2 q  k5 F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 R; d( p3 P/ j% X9 h6 \( j5 eA:A dried berry 干浆果4 U! A/ ~& B/ m0 [) j) h
/ U( H- q& C/ ?$ w5 Y
61.Which of the following are used to make a sachet d'épices?
  @* U9 _/ Y8 t) N- g( r5 q下列哪些是用来做香包德épices?
% L, j6 l2 T# G& \http://www.sachetcatering.com/) k5 P- ]7 Y: |4 W% f" b! `4 C/ w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 U/ D: A6 W9 u! e; L
% v5 r. A2 \7 b62.Which of the following condiments are not soy based?
# P& G! q0 c( M/ N, [下列哪项不是酱油调味品的?
! r7 _8 t" e) f/ v' h3 Q/ TA:Wasabi 日本辣根2 D0 U5 s- n& `7 F# m0 c+ ?
; U6 J; J6 w7 v3 D) p4 ]
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 T, @7 p7 X0 D! C9 S& S
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:
5 W" p, `; A- Y0 B" V% [A:Pasteurization  巴氏杀菌
8 N' P& p/ L" r. s" [8 A1 N6 J6 W! n' z9 ?2 s
64.Which of the following steps is not the correct procedure for whipping egg whites?
. g- w# A, g. A8 e0 L0 k下列哪个步骤是不是正确的蛋清搅打程序?
7 S8 h+ u3 P5 J8 ?. XA:Allow to rest before use. 允许休息后方可使用。2 p1 i- a7 _9 j' t: d2 Y2 a

; ~7 Y2 ?% L6 K, ~- R0 L65.The weight of a large egg is between:一个大鸡蛋重量介于:, a9 d! U( M! }" H+ _8 p( P
A:56g and 63g 56克和63克/ K) K1 o. G& N- c, v* c
  n6 w4 `( _( U- x7 v+ i
66.Evaporated milk is a concentrated milk that is produced by removing
: ^* J. `5 J* x" ?1 ^' ~* E! H炼乳是一种浓缩牛奶 是去除什么做的" H$ [3 y7 Y) [0 B+ s! n# `' s
A:60% of the water 60%的水& P: B$ y) @8 H0 V% E: H! L: a

/ [- g& E4 Z. `$ Z67.A method of cooking that transfers heat through a liquid or gas is:5 D# {  |0 A, J2 R& P. \. ~
一种烹饪方法,通过转移液体或气体是:* V* Q/ Z# Q9 X" ^3 h
A:Convection 对流1 V4 q0 A4 ~; G2 i3 M" \$ i  |
) U. E$ G6 W  k. s
68.The cooking of starches is known as  烹调的淀粉被称为3 }& i( ^: s: W, q
A:Gelatinization 糊化
) J$ d- I+ X4 Z% e4 M% M2 q! G. z+ ]( y) C( }. H0 J- \
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ e" `9 |2 |- K0 ?
A:Braising 烤
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" x0 ], D+ z+ O. R# c! V! P! w70.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 `3 }/ K3 b" o+ F
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! T! B5 h; A, _  U# _" q# I

, j3 `7 o; c4 d1 P0 C% _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6 j# @  [/ M. ~2 T9 L* N& F6 U
A:Fumet 原汁" C/ i* ?% J  G# s$ L) I

, S  C1 h  {& C/ J, |0 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
2 L2 f5 {; S5 b' vA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, z  r* n! A/ A8 q( Q
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73.Which of the following is a principle not used in stock making?
; x9 u4 M% T6 h) k下列哪一项不是用于制造高汤(低汤)的原则?
* S6 `  _% ~: n3 K/ b4 yA:Start the stock in hot water.开始在热水中操作
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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, i7 \# _& @. a7 n" }0 l2 ]% v
A:Remouillage 法语熬汤
( X7 O  f$ \+ Q" b- Yhttp://www.haibao.cn/blog/post/176242.htm
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