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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。
  ~  A, Q$ {5 V  d& b) n- l- @/ U' Q: {
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 v- A. D& t% c- 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$ k) G- j& q6 x* |
1.Which of the following methods should be used to determine doneness in a New York steak?2 ]! w" U7 e4 ^. w* I" m/ V
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)1 k: t9 m  j  W
A: pressure touch. 压力触摸1 ?% C9 C7 U) R7 L8 v. g
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 J  g+ [0 `& g. ~( {) f8 O4 o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
# U: Z* B# R+ qA: acid  食用酸
" G1 r' V, a- }* a* X+ \3.Vegetables are major sources of which of the following nutrients?* F! J! P5 I- v. x4 o% e' B4 V
蔬菜中包含的主要营养有哪些' @, f9 c$ i  U: N
A:vitamins and minerals. 维生素和矿物质。
. t1 e9 |0 ^1 |9 I  }8 n# B, ~4.Cauliflower is commonly served with
% j$ M3 j$ j/ U; A- l, N: Y/ U花椰菜(菜花)最常见和那种酱汁搭配
/ y2 D6 V4 X- s7 u9 `A:Mornay sauce. 奶油蛋黄沙司7 P  T6 a" I1 S% I* E
5.Which combinations of products are found in pie dough?
% M% V% e( J2 a5 y. h# C下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 T* \& m& J4 s2 G3 `  N8 S& p) {  m4 QA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 Q# \. j& A4 x+ ^2 C6The French term for mussels is 法国语青口(海红)叫什么
0 y# S  A2 W& z2 wA:moules.法语青口,海红
: F% ^9 C& Q+ Z; J2 m7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# f( I% y# S* ?) _8 \: |' v
A:faintly fishy. 稍微有点似鱼味
$ _3 k+ V+ [+ J  D. _  K* R8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, {: M/ H7 S" r% Y1 DA:2 days. 2天
" h6 _' w! o$ f, U# p8 k+ [9.What are the principle ingredients in ratatouille?
. f9 W( `7 K8 ~, f6 H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# P2 T3 ?( a/ S2 bA:Zucchini, eggplant, green peppers, onions and tomatoes
! ]. W+ X: z" P6 Y1 e西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' j: Q( K7 i: p0 |' x% \/ x0 e4 x% x10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ @$ ?' N/ }* C6 [# E) ~A:cook food in quantities that will be used up within 20 to 30 minutes.' ?9 V$ a7 P, b* ^+ V* `0 _
大批量烹煮食物要在20到30分钟内% m: ^  T, i0 F9 p
11.What person has the authority to issue a Health Permit?8 Z6 w  ?0 W$ W1 L0 Y7 c
谁有资格颁发健康证(卫生证)。
- ]5 A5 {; z% s2 R6 EA:Medical Health Officer.4 z0 U2 E2 X" }
医疗卫生官员。0 I4 M+ m! ^( T5 c; G2 W! v
12.For what period of time is the health permit valid?& ~* g- e# u" y( L
健康证的有效时间是多久?
& W% B5 {9 }! N( p% RA:12 months.12个月
, {6 p/ D( \' |13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 h) O7 o. k' w5 j4 N* `" ]) ]在食物和饮料准备区,通风系统换气的标准时什么- J% R2 B# M, D, u8 Q7 m( S
A:08 times each hour. 每小时8次. I, [/ d, S7 P1 K) r3 z
14。The minimum temperature for manual dishwashing in the wash sink is8 \% x% j1 `& V9 q
手工洗碗,洗碗池的水温最低多少度?
3 N# T8 b( `, Z( O4 TA:110 degrees F (43 degrees C). 43度3 |; q# ?9 J* N( \7 b  H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% S7 b2 X: y2 Y; P/ L* [: u: X& l
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* U8 T) {4 V9 `* }4 k" K3 G" D, ^
A:180 degrees F (82 degrees C).  82度
- m- X8 g2 T3 M- H+ C! ?6 T16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' q6 t! e' c" T- z9 U/ P1 R用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 ?5 [* [. J9 x2 p. SA:en papillote.  法语自己理解3 Q  E3 D( ?6 F
17。Wing or Club is considered a( G* a2 l1 w" p: `
翼和CLUB 被看做是一种...
% j; m3 c! s4 I+ I3 z5 mA:Bone- In Cut     带骨切* |4 H4 E3 Q) W, k. U
18。New York is considered a   纽约牛扒被看做是一种
5 [. g% W+ s# B" W/ |A:Boneless Cut     无骨切
" q# I# L5 ~! }7 @* w19.In general, a court bouillon for freshwater fish will contain
7 l9 s) {# r: D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
- ^8 }  I1 C, ^5 B. b! KA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( `3 o* `. Z9 l7 ]  p- ~4 L和做海水鱼同样数量的调味料和香料8 T8 R, W6 w2 W7 W: Y3 H: B
20.Anise is very similar in flavor and appearance to
3 p( Q7 `  `4 G: A. n( Q八角和下面的那种原料有相同的味道
# Z6 n$ Z4 Y/ \A:fennel  茴香- b. N& F+ k4 ~9 E
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ Y8 G1 ]* M" e5 w下面那种原料更像大葱且有平面的叶子
) H/ W6 [+ P5 O) n) ]0 }) qA LEEKS  似蒜葱 (这边人叫京葱)) O4 e, `7 @; U" Y8 ?
22.Which of the following cutting shapes refers to a small dice5 Q, P' ?( L4 i9 f. i
下面那种刀切形状指的是很小的粒(末)0 K( ^- U' y3 q3 ~  e
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 f  f) A" L7 n) U1 a$ H23.Oil is added to the water for boiling pasta in order to
; I, }/ k* Y/ t: V( N! v" A4 X向煮沸的pasta (意大利空心粉 )中加油是为了+ }) _: c! \& G9 B8 l( F
A:prevent the pasta from sticking and to minimize foaming action.# @2 j" k* D2 j' h" g8 H
防止面条黏合并降低发泡。
0 _9 w* P9 ?! O4 j. w3 f1 ?/ _: ~7 b, ]24.Which pasta dish features pine nuts and basil?
1 _4 ?! s6 A3 y5 S  q/ w下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 _( a" c# n) V6 y. e, N4 D4 A; T! D
A:Pesto.一种绿色的意大利面酱 ! n! ^8 v" l& |2 }! g0 Q
http://www.tianya.cn/techforum/content/96/563836.shtml# i; e# [9 S  F5 w1 D) V
+ {- `1 c, a+ G2 Q. z* B! a
25.Which of the following is a spring vegetable similar to spinach?4 I0 x: d1 G2 M/ C4 S
下列哪项是一个春天的蔬菜类似于菠菜?
3 v1 r3 A9 V0 IA:Sorrel. 酢浆草。8 R4 Z9 {: ]9 n2 s  s, W+ z8 N6 Y: S
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:
% d, p7 l, J5 V哪位厨师最早带来高水准浮夸的美食
  H2 T5 F7 Y# VAAntonin Carême 人名 安东尼·卡罗美
1 D- c9 N; M; W9 D
9 I$ R) w; W, U. f/ m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 G, j, P9 p1 ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, C# X6 M+ ^3 J& k8 S& a
A:Cast-iron stoves         壁炉
  X4 ?! Z9 y7 [2 b( k3 ^http://www.usstove.com/products.php?id=6
3 J* l4 n3 _4 I+ Z/ x" @' O, T# f$ _3 B
28.The French term used to describe the roundsman, or swing cook, is:5 ~$ C9 {+ k% O0 l  Q1 T
法国术语,用来描述roundsman,或摇摆厨师是:
' M+ b8 l8 M; I. u# J6 GA:Tournant   图尔南2 f; b& C# N! L, h$ [8 ^

+ i0 Z3 `; H8 j9 R  j9 y29.Another term for the wine steward is:9 l$ H" C/ G$ V) O/ T: P
葡萄酒侍酒师的另一个术语是:
" a0 h* D3 j1 V! lA: Sommelier 侍酒师% r3 u; n; W) `
3 r% H7 u, l, W: l  ^& E
30.Molds, yeasts and fungi are examples of a:, V( ^/ L' d8 C2 O* |. Z0 S/ d9 {
霉菌,酵母菌和真菌是一个神马例子7 H4 |. A( m) [2 c& d: J1 d
A:Biological hazard 生物危害! t! _$ ?$ e0 H, j3 v7 `
9 C% p0 u, |' Y* v/ C1 L0 W
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; J5 m! h* s- G) v% H
根据加拿大食品检验局,食品的危险温度区在多少之间:% X" U( L: a1 t( j$ V
A:40° and 140°F (4–60°C)     4-60度4 M5 Q0 \  J" ^$ \! r+ r
0 z6 C5 Z9 E4 m/ c4 C# u5 {
32.All bacteria need the following for survival:
8 P8 E& J* a, N- d) B+ ~; Z* B所有细菌生存需要以下哪些内容:
5 W* T9 ^' R' f, o$ f* l% VA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# i0 T" u: V/ l  s: y( i3 v
7 F" p/ {' c5 r4 v- E
33.Which of the following correctly represent critical control points in a HACCP system?3 O0 K2 ^! Z3 b* a) W8 ~
以下哪项正确表示了HACCP体系的关键控制点?0 v3 q% g$ p+ Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& @/ H& F$ c' m& _1 `食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 Z1 P: `' I0 i% T' }1 O. Z. Z
: j2 l# x' Z2 z34.Which of the following is not an example of a carbohydrate?. B: ?1 g4 t: }" N$ j6 ^8 Y1 T
下列哪一个不是碳水化合物的例子?
3 E+ L! R- S: A! a3 d0 R7 r2 U" [A:Essential nutrients 必需的营养物质, q6 r2 Q# M) c/ }- |
# ]9 M  Y8 `, {1 v
35.The process by which a liquid fat is made solid is called:
$ E* F% g4 o6 Y5 q6 S) c# b& i& s; N液体脂肪做成固体这个过程叫什么1 `6 Z0 s8 D- C
A:Hydrogenation  氢化
2 e! o  a+ ^) m1 Q* B
6 }  F: I# {/ c- Z" w0 L+ [36.Which of the following is not an example of a fat substitute?" a. Y0 Z8 U" Q7 k# P4 r% V# `
下列哪项不是脂肪替代品的一个例子
2 @* l/ h9 c. }# iA:Acesulfame K  安赛蜜K表
5 M3 S* Z5 G- F5 f- K
2 R' ^- C4 h+ |9 I+ J; s8 ]1 [37.Health Canada requires that a product labelled "fat free" contain:
/ t+ j6 p: T3 m. C! N5 F加拿大卫生部要求的产品标有“不含脂肪“包括:9 U4 B; D6 M( [5 [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  A, o2 ^/ e& x! d5 q
- g- c# R9 ]* U! R, c38.Which of the following is not a problem associated with converting recipes?
4 M1 F  i' e0 |3 {* ^下列哪项是不相关联的转换配方问题?- T2 u6 s/ q* C8 ~2 Y
A:Unit cost 单位成本
9 y; Q( r% m& J  Y6 ?: a( I% J. \
* s! J# G+ h! s9 ]3 P39.The condition or cost of an item as it is purchased from the supplier is called:- ?& E" Q, {& O2 m. @9 q
从供应商采购的物品的品质或成本叫什么' m; l& i$ |* |9 V2 j* h5 _, y4 t4 l
A:As-purchased cost 购买的费用2 p2 S( C3 m0 |* Q9 V
- K# \2 y! s( l3 R' L: B% M
40.The amount of stock necessary to cover operating needs between deliveries is known as:( j- q- n* [. V4 s$ q, B
在新货到来之前用于日常所求的必要库存量叫什么
6 u* P8 p6 \1 e* R# W8 \A:Parstock 基本日常最低库存
3 d9 b& ^# c$ }4 V5 J& [
1 Z* l9 ?0 m  c6 k3 v* u41.Which of the following abbreviations is used to describe the proper rotation of stock?+ B0 K  G# H7 _/ Q  G
下面那个缩写是用来表明正常库存流程?) s8 }/ Y2 e  w- i2 ^% E
A:FIFO=FIRST IN FIRST OUT 先进先出
1 x% ^; Q2 P2 N; H( Z+ Y2 X7 i' e" ^6 A2 _5 p! d
42.Which of the following knives is used to turn vegetables?
  H, {- y" I" Z/ E下面的那把刀是用来打开蔬菜吗?* p' A3 p3 S, Y' n# ?# J, h
A:Bird's beak knife   鸟嘴刀/ _+ U+ d& \9 f9 d6 t2 A2 M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! T) v$ D! T5 P% z% S, M

% Q0 c& K* I: Z# ]: A43.What is an instant-read thermometer best used for?
' Y8 n3 d% {' c0 o- X3 j即时读温度计最好用于那方面?
- X7 h8 M- N3 @5 ]) WA:Checking the internal temperature of a roast 检查被考物品的内部温度
' ]6 \( `7 n1 Z) L0 n8 w0 G6 K* C
/ L; Z  w; y! b- x' }7 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 c5 d' ?8 R: Z2 ?下列哪些金属材料受热均匀,通常用在铁板而且非常重7 g7 d7 o5 W% R* e% {+ N0 B
A:Cast iron 铸铁9 @0 ?$ ?2 j' |! ^. h- M

! v2 z0 r1 e# {4 \4 O' V. A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 l$ @  j7 s( r) D哪件装备下面有一个可移动的碗和一个S形叶片?2 k2 v* q- n- q. @9 R. z! l: e; x
A:Food processor 食品加工机
+ Y) s+ a, F5 i2 f' W, I/ D2 x, Y0 ~http://www.google.com.hk/search? ... iw=1263&bih=572
' n5 B" F* D0 r  s4 w7 ]0 f) u$ Y, l" X; R: T% \. J+ \) Z, P" P
46.Which of the following is not a rule for knife safety?
, u" j3 @! ~+ |: _/ }6 I下列哪项不是用刀的安全规则?# \& k/ {; D1 d/ d5 Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% q0 _# b9 ~1 `' g" E+ |5 v

  |  |3 I: U9 ^9 X* X9 l5 i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* F4 C6 R! I& R' j# A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! ]* Q& p5 n" U  k4 f
A:RondellES
+ N6 j% H9 ^" S. Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ Y  {. T; n5 [$ z. |# C
, Z4 }9 O% a! E
48.Which of the following is a diced cut used to garnish soups?
, ~& N2 _$ L, b! S# t下列哪项是切成小方块用于汤的装饰?0 w7 m/ a; G3 N7 N/ ]6 G
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ z. p; b/ f3 V% S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* m/ ^# M3 @( |6 v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!!——
  Y9 r& E* I# t6 pA:Gaufrette 3 ^3 K' i# A9 h4 L7 l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 d9 l5 r1 a9 D7 |: T  wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ v" x# w! J; D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
+ \' |) }! J- S( O$ Y1 ~1 x5 V
6 ?- m' ]( z8 D* V, G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; c8 G# l  p, E: d! 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)
2 S% a% s( X, M# ^% r; d! aA:Cilantro 胡荽叶 香菜
* f& t# ^2 i; m; l$ zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( m  B; J, B- a+ U

5 `% F- |+ n; W6 `3 H( ?1 a) g60.Allspice is made from:+ h5 O) A9 A" h" A
多香果,  多香果香料是什么2 c- [8 Q4 C+ y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 j# m+ A1 @0 z' \$ A! [& x8 {
A:A dried berry 干浆果, |; Q4 v" t* z! c

2 ^+ r. m) H1 a0 o! n2 ]61.Which of the following are used to make a sachet d'épices?8 u1 R1 w+ {7 a; [1 v
下列哪些是用来做香包德épices?
- v2 w1 P: i# W. d0 }) `& k5 dhttp://www.sachetcatering.com/, E9 N8 w7 F2 O- `& @' t, c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 x1 \$ l% m) C" k* O8 k6 p. A$ k4 s$ F; y
62.Which of the following condiments are not soy based?% K+ O6 r5 L$ F, \
下列哪项不是酱油调味品的?
  `% g: R8 R% E. y3 G; v, F; rA:Wasabi 日本辣根
' h9 s; `9 ^- K* @! P" u. i8 F0 t+ c, H. c
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 n8 Q: C% g+ \
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:# k6 D. E6 {! L
A:Pasteurization  巴氏杀菌" B4 P5 `5 S& ?1 S3 \
# Z* t# j. X& \2 i
64.Which of the following steps is not the correct procedure for whipping egg whites?% M# S7 V2 M8 y' i
下列哪个步骤是不是正确的蛋清搅打程序?
1 t' b% K+ J+ z9 T4 e' T$ W( H! TA:Allow to rest before use. 允许休息后方可使用。
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5 |! f& V1 l% b5 w# W( i65.The weight of a large egg is between:一个大鸡蛋重量介于:
* _1 t3 Z$ }" |& S  FA:56g and 63g 56克和63克' t- |1 n5 O9 ~( G8 h/ D

6 i4 M6 l7 v/ G- p66.Evaporated milk is a concentrated milk that is produced by removing
- [9 f4 c6 m. ^  y2 Y( L炼乳是一种浓缩牛奶 是去除什么做的9 u/ o) Q/ H, ^
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
% n+ x  J4 }% m一种烹饪方法,通过转移液体或气体是:
) R& P1 d4 W8 Z* ]A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
7 X7 p1 z. s6 S: N. VA:Gelatinization 糊化2 E( N4 M! N! h/ t) F. ~3 }

& p) a  F3 W6 |0 R9 w# ?1 Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) J. b; w: ]" w9 g( K' p, Q
A:Braising 烤
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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:
5 O& U" G6 C2 s! [: uA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 P% t  J$ g9 T( y1 V1 \  n

6 `' J+ J6 O4 O" {0 M+ ^! x: S71.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 B6 }, v! F" KA:Fumet 原汁
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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
. F, G; D3 U3 H; u) rA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, w" O) s3 i9 F# o7 w0 W7 J; P% Q
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73.Which of the following is a principle not used in stock making?, X0 D; C- H0 }* m
下列哪一项不是用于制造高汤(低汤)的原则?4 p6 I: R4 Z4 J* L4 m
A:Start the stock in hot water.开始在热水中操作" I" o3 i9 @* A2 J: e, P- a: ^
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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
7 D7 ]" G8 \* u1 WA:Remouillage 法语熬汤
& a3 u; h1 B! _( Ahttp://www.haibao.cn/blog/post/176242.htm
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