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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。
9 m' v; x) c4 l2 J
3 m+ P3 J+ W, s2 \0 ?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。. W: w% A7 o3 f- N
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
: n7 `0 F) {6 `. `+ R) J' L1 M  X* t1.Which of the following methods should be used to determine doneness in a New York steak?+ ~. r, I$ I, c2 C8 _
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)  r- c2 o- J2 ~% @
A: pressure touch. 压力触摸$ i8 O; P0 V! M5 q1 J& K
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) k3 b! @4 t; z5 m! k' a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
7 c0 |. X( {1 ^# `4 z# a/ `A: acid  食用酸) Y0 t  m, d+ ?2 C& e
3.Vegetables are major sources of which of the following nutrients?4 {7 U9 S( m8 r7 }* u
蔬菜中包含的主要营养有哪些" U% P6 u. ?- k+ D' H" n9 U
A:vitamins and minerals. 维生素和矿物质。
( U) V! _2 a5 z, ]! u  m4.Cauliflower is commonly served with
$ @2 e2 l! B3 z花椰菜(菜花)最常见和那种酱汁搭配& ^0 q% o, t- |& H6 @7 E" P" z
A:Mornay sauce. 奶油蛋黄沙司+ ?* f! R6 r1 e$ p" p8 _: d
5.Which combinations of products are found in pie dough?8 u1 f' Z/ O9 N/ H& e7 H( m, 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??). Y9 q* e! v  k. ^: v
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 D- k9 ^3 n. t! G
6The French term for mussels is 法国语青口(海红)叫什么
- d+ w2 J! \7 l2 K9 RA:moules.法语青口,海红# g$ I- ^# D0 \
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- P" C4 X" V7 j9 ~* ^% oA:faintly fishy. 稍微有点似鱼味9 Z0 M, @* [: i# N9 {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# ^& b; l7 _6 t& J; lA:2 days. 2天
6 p! g0 P( @3 M" H9.What are the principle ingredients in ratatouille? 9 D9 u4 b. o2 L! S
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ L4 K- ]5 a3 l+ i
A:Zucchini, eggplant, green peppers, onions and tomatoes) a6 y# J' n8 p- n$ O
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 u4 W/ J. c- c) a6 T4 v3 y6 o
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, s/ o! s( ^" L" M# G: V8 ^
A:cook food in quantities that will be used up within 20 to 30 minutes.0 D' ^( s& v$ n% @- D
大批量烹煮食物要在20到30分钟内. ~; {7 l$ l) i9 H$ k
11.What person has the authority to issue a Health Permit?9 v# V6 J3 V" M! \- M! _
谁有资格颁发健康证(卫生证)。+ x" ?3 ]- x! P" \' s
A:Medical Health Officer.8 [6 c" K) N: Q
医疗卫生官员。
* ?) J. e1 A. D4 K4 ~: J5 i5 r( L12.For what period of time is the health permit valid?+ Y! a5 c: Z5 Y- r% Q
健康证的有效时间是多久?
! h  K9 f8 z' x& c- U1 z! _A:12 months.12个月1 p6 Q" f: [4 S$ {
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# {$ j6 I* T, E6 J在食物和饮料准备区,通风系统换气的标准时什么/ I  Y2 J6 B: e/ Z7 |
A:08 times each hour. 每小时8次6 s! v3 d2 Y$ E/ T0 d! u; v
14。The minimum temperature for manual dishwashing in the wash sink is
, `3 j, J9 u1 |8 `9 H6 L, m手工洗碗,洗碗池的水温最低多少度?7 a# q3 q# [$ ]+ }& q  p
A:110 degrees F (43 degrees C). 43度! z: @4 |  F1 k( K" i
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# a2 M6 m9 `5 O8 n! K6 A用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 ~+ o8 E. u# j0 y7 n! jA:180 degrees F (82 degrees C).  82度- H& c# I- L7 R5 M
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* B; t" p+ _) O; Q& E% H8 L" }: i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 U1 p- [* l& W. i3 }/ ], s% v
A:en papillote.  法语自己理解
& ?9 _& ~2 k3 ?/ E9 n17。Wing or Club is considered a
) c, L2 X8 m# ^) O: s3 u翼和CLUB 被看做是一种...9 {! V; J, m% C) Y
A:Bone- In Cut     带骨切. h( R4 F! m# j) f9 \1 {
18。New York is considered a   纽约牛扒被看做是一种$ |( O+ F' {# w1 q, [4 _7 h# l+ R
A:Boneless Cut     无骨切
+ E4 b0 f! h" a! p19.In general, a court bouillon for freshwater fish will contain
9 ?# j" v" L$ Z& P5 W* T9 i& v0 v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
1 J! `6 b5 W: |, E1 r  n+ S1 DA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- g/ ^. ^9 ?6 c( v和做海水鱼同样数量的调味料和香料5 H# M0 t, n% \4 G6 `
20.Anise is very similar in flavor and appearance to1 e& g, z+ u6 o6 c
八角和下面的那种原料有相同的味道0 z* n! t* D9 }( O3 d8 j0 l. ]3 G
A:fennel  茴香
$ w$ F( q; O  C0 k6 @6 V1 }3 Z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! X: ]0 D6 d, m; ~下面那种原料更像大葱且有平面的叶子5 ?# F( S) N( K9 W& b* a  [
A LEEKS  似蒜葱 (这边人叫京葱)- M. J+ [8 R0 T4 ]% H
22.Which of the following cutting shapes refers to a small dice
/ v1 Z2 ]- q  |# e( \& ?, B下面那种刀切形状指的是很小的粒(末)& z4 X' I- Z& T; V
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 V! A+ l& q& b( }" w2 a23.Oil is added to the water for boiling pasta in order to
6 ~# m- K6 ~! ~' x3 u8 s/ e向煮沸的pasta (意大利空心粉 )中加油是为了/ x3 _4 ~+ @5 ]  H8 [) i
A:prevent the pasta from sticking and to minimize foaming action.
7 K* z9 j8 [- v: x/ h& W1 \* b防止面条黏合并降低发泡。4 j' ]2 A$ P8 K% d$ C7 D2 {7 G
24.Which pasta dish features pine nuts and basil?9 `- y8 P9 |6 f5 A% R. \: ?
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), E- Q2 H1 b  G8 y5 k8 y% e0 T
A:Pesto.一种绿色的意大利面酱
: |2 ^& i2 `9 W7 Ahttp://www.tianya.cn/techforum/content/96/563836.shtml
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3 W, e, w: i/ W25.Which of the following is a spring vegetable similar to spinach?
) ^3 X- k, g* ~$ U/ f下列哪项是一个春天的蔬菜类似于菠菜?
- N. Z$ v' q0 s' XA:Sorrel. 酢浆草。
" o$ t2 d1 e1 e& j7 r5 Vhttp://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:$ ?3 o8 L) j: ]( l  d. X
哪位厨师最早带来高水准浮夸的美食
3 k7 K1 x& B& I5 s* e* {6 {AAntonin Carême 人名 安东尼·卡罗美
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6 O6 K' _$ Y9 s/ V' H. J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  W2 R4 R4 {/ y! c( V7 n$ b
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 D1 j9 G, a* A1 P+ UA:Cast-iron stoves         壁炉) a% L& m" |* [2 s* e
http://www.usstove.com/products.php?id=6; ^' y' l' T: D8 @/ M' P

3 ~6 x& d" c" }: o28.The French term used to describe the roundsman, or swing cook, is:3 E+ Y/ U4 j& n! C0 B5 D/ ~5 t
法国术语,用来描述roundsman,或摇摆厨师是:
$ ^5 g# _2 W7 C9 K; ^5 m3 S4 FA:Tournant   图尔南# P- ?* ^$ d6 _, g7 }( V$ c' l
! l: I4 B5 v& }1 N" F9 c' m4 k
29.Another term for the wine steward is:5 A$ E4 C# m+ W, [, j
葡萄酒侍酒师的另一个术语是:
0 k2 J! A: |% E3 T& r1 `A: Sommelier 侍酒师
  w. _- z$ O: |+ U1 w" n2 _' W  _$ k# l. Q
30.Molds, yeasts and fungi are examples of a:
, `' j. x) x+ b7 s0 r霉菌,酵母菌和真菌是一个神马例子6 p7 M( v0 a7 n
A:Biological hazard 生物危害
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' a7 i0 z, L' u. }: C+ ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* d6 P0 Y6 c9 n, z6 O; P8 {! r
根据加拿大食品检验局,食品的危险温度区在多少之间:; V0 ^$ H, `) E7 @* P! s" B0 w; |5 w6 E
A:40° and 140°F (4–60°C)     4-60度
" E$ L. Q% S8 M7 i4 s  |
  p2 h% s( f+ O2 Z7 ?32.All bacteria need the following for survival:
, h7 f, U8 U) j$ T3 v% ?7 X所有细菌生存需要以下哪些内容:
! a. n% Y! j% GA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; n' k$ ~: |2 ]6 @  N0 j2 O! e: ^. d" g; h% U
33.Which of the following correctly represent critical control points in a HACCP system?
3 f6 a: X# L9 Z, y) G以下哪项正确表示了HACCP体系的关键控制点?$ n' \& |8 `$ J" R/ |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( x* B6 X2 i, e- D+ j3 U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?; K3 }$ I$ V) @+ Z
下列哪一个不是碳水化合物的例子?
- L& q  a) a" ^& {- Y3 X. `A:Essential nutrients 必需的营养物质+ b$ |$ k0 u& ?* e

" P5 p, L2 e' D. t0 E( @35.The process by which a liquid fat is made solid is called:
6 [9 O/ f' i1 n; l8 H' c+ t液体脂肪做成固体这个过程叫什么" I1 L5 d7 `6 U* t1 W% ~' j
A:Hydrogenation  氢化$ N2 c$ S. H" b7 u' l

, S$ k  D: Y2 ?+ {36.Which of the following is not an example of a fat substitute?+ q/ I6 x6 g' e5 i4 O
下列哪项不是脂肪替代品的一个例子
8 q/ \! \/ j* R! e; zA:Acesulfame K  安赛蜜K表
) _" Y& D9 i) f# Q
2 w4 G, I- U: K" F37.Health Canada requires that a product labelled "fat free" contain:
/ q; P6 D$ K  w; a) C/ b5 J5 |加拿大卫生部要求的产品标有“不含脂肪“包括:8 k. z  P9 N, P1 d) T9 h+ I# C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% _7 C8 }# L( }! t' q! z
) y* n5 F0 B+ v, [7 G
38.Which of the following is not a problem associated with converting recipes?
  {1 Z3 R- r( w) }9 h下列哪项是不相关联的转换配方问题?
: E, |2 E( N  V0 qA:Unit cost 单位成本* I4 ]! S  ~8 w% @% u8 v7 C# R

0 Y0 y. F* Z/ e. n9 x39.The condition or cost of an item as it is purchased from the supplier is called:6 c, j4 Y7 _& r3 i
从供应商采购的物品的品质或成本叫什么
4 X- }9 Y( _5 w0 [: X4 d# ^2 `2 NA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ B% |, G. T3 H$ h! @7 G* s
在新货到来之前用于日常所求的必要库存量叫什么4 T; `! \& G5 G/ C# B% S
A:Parstock 基本日常最低库存' `$ _1 N) a) ^' b5 X9 w- k0 y% Z% t

/ C" U7 c$ e4 T: Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 e( Y8 F8 U6 i3 G" j下面那个缩写是用来表明正常库存流程?7 t6 Z6 z0 D& Z/ J; ~
A:FIFO=FIRST IN FIRST OUT 先进先出' R$ M; j( Q3 a6 h
0 R' b6 S" O  l/ z' Y
42.Which of the following knives is used to turn vegetables?% D+ u/ o0 K3 K* p5 u2 h4 \+ R1 H2 C
下面的那把刀是用来打开蔬菜吗?/ Z. H: S3 e& x8 l/ T
A:Bird's beak knife   鸟嘴刀- M* a6 X. j. {# L1 b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: s# h5 |0 h( A  G% \4 M( l6 o) Z' _1 y' N3 d. |% O, w
43.What is an instant-read thermometer best used for?
" o: S9 ?" v& K, O即时读温度计最好用于那方面?: F9 M! z0 b9 X/ z; c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
3 w  b: i' {" m- U
+ M8 x3 g7 F0 |7 c: j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 Z& T+ J. x/ Q7 X1 @! M下列哪些金属材料受热均匀,通常用在铁板而且非常重
- b0 T6 N  s" `0 m  d) Y* OA:Cast iron 铸铁( @& M+ H$ u7 j
8 _; B* x: Y9 c, h
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: r$ I  b, S' m7 J0 I' T: F& d哪件装备下面有一个可移动的碗和一个S形叶片?
" h) N3 r$ q6 k0 s* I5 D6 uA:Food processor 食品加工机
+ D: F& L! U/ [7 Jhttp://www.google.com.hk/search? ... iw=1263&bih=572
+ J1 ~6 t8 W' g2 p0 ]8 ?9 w! O0 M& w
46.Which of the following is not a rule for knife safety?
  p4 v8 I. D: T2 D" N$ l0 e5 K下列哪项不是用刀的安全规则?! W. |2 m% K$ U0 W9 {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 [( j) w6 n4 W/ K6 m
; n$ l. `& K, X8 ~6 D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 ?" c( k' t& _! i2 p4 I- w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' ^, a5 e6 W- m3 n6 `' X
A:RondellES
6 Y0 P# ?5 \+ O7 {6 Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. [9 M& D5 \  t" _8 L4 B7 `! U) \  o* L8 g# d1 ]
48.Which of the following is a diced cut used to garnish soups?
" K" ~* t/ o! j* X, F! M下列哪项是切成小方块用于汤的装饰?
; x& v  X5 y( K; uA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 r" P( S2 f% ?! T: L+ o* e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 H& d9 e4 @# p, y6 P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!!——
. x6 k1 k0 M% v. \1 KA:Gaufrette
$ C" L7 V- \" s& ]8 i- J! vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 N+ ]& y# g% l0 c- amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- B6 a2 B4 S8 b$ c$ R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' o( }4 }6 [8 n) y6 p
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), v) X- M$ `2 F( X) t
A:Cilantro 胡荽叶 香菜
8 V0 A. O3 w+ L( N9 X5 L6 H# khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 ]. W$ }( z9 c; Y
- R: i, l- M- w; L6 y! z60.Allspice is made from:( p% b! H. F. R/ m/ q9 ]" x$ j* Y4 M
多香果,  多香果香料是什么. K1 |5 g! G, L# I. K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, A4 k3 q1 G% CA:A dried berry 干浆果
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% u2 _2 r) o+ H! D1 M61.Which of the following are used to make a sachet d'épices?
! n7 H( V. B* {6 o( S' q下列哪些是用来做香包德épices?
* P" H7 _, Q) ^. e: e" Lhttp://www.sachetcatering.com/) y' Y' X3 m4 T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 ~" G* ?# t  F! O6 r* }2 H4 f

0 N" R8 }" W, ]) r$ l62.Which of the following condiments are not soy based?
2 _. x/ _# j& U+ t3 ]下列哪项不是酱油调味品的?
/ G5 m: K, P  ^( T$ ?  K1 [& fA:Wasabi 日本辣根& h8 N% g2 J! z
( ]% E5 P0 j8 |( v% J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 E  ?- L' z. O% H# h0 x
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:3 i( ]5 A: z+ g0 l6 ~! O
A:Pasteurization  巴氏杀菌, Q; E; d( s8 e; e/ i  d
! \$ B4 w+ r3 O$ K
64.Which of the following steps is not the correct procedure for whipping egg whites?; F* n8 ]# U% N- d
下列哪个步骤是不是正确的蛋清搅打程序?; {5 b/ s0 }$ n' h* [  t6 r3 I
A:Allow to rest before use. 允许休息后方可使用。& X0 N+ g# w+ ]! X0 m

# N8 e  M( |/ `! G$ Y65.The weight of a large egg is between:一个大鸡蛋重量介于:8 U+ q5 ]8 i6 C/ r2 j# f" K3 l  _" V
A:56g and 63g 56克和63克5 r. [; N. Z3 h9 ~) k( k
5 {( |& c( p; d0 u, {5 D
66.Evaporated milk is a concentrated milk that is produced by removing+ y8 D- `5 g9 N, R2 a3 M
炼乳是一种浓缩牛奶 是去除什么做的
' d. ]* T* b" c" JA:60% of the water 60%的水
9 A& S' u; `) c% S- E2 k5 t8 @' L' d: u) j! }* m% O; Y
67.A method of cooking that transfers heat through a liquid or gas is:
  M; _; c- B+ D; Q+ G0 j一种烹饪方法,通过转移液体或气体是:" h* a7 @' y8 ?. e1 U3 t
A:Convection 对流' \+ ~; r: G5 k" b2 S6 `. C

& W  E- X- N. @$ |" M5 ~68.The cooking of starches is known as  烹调的淀粉被称为
& b& |( w. r5 {2 Y, u& w; \9 {A:Gelatinization 糊化7 u# L/ e: R6 u- X, R
, s4 M2 Z' n) c" e  w
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" q* W) W* ^# \9 T; H
A:Braising 烤2 w' n5 n) r) ?+ o4 g# w( Y7 x

! y5 N# }: H9 V% j5 q% 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:* t0 q& j6 r" y7 ?  ?! i
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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) R/ f1 X, A4 t9 A& r) ?
A:Fumet 原汁. K  G" Z4 ^/ ?4 v

1 [  A5 u. l3 {1 r4 N. v6 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+ A) b6 |8 a, x; G* \+ ]  t
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
% @7 T' T; C  U/ y- N下列哪一项不是用于制造高汤(低汤)的原则?
  k0 i$ E1 u2 z. K* u' SA:Start the stock in hot water.开始在热水中操作
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; q8 o1 u! C- ?- G( O2 V4 s% s" M74.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; u9 F/ G) h2 w. \! |$ E
A:Remouillage 法语熬汤
! I7 m; O1 e9 D' v; Fhttp://www.haibao.cn/blog/post/176242.htm
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