埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8949|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。+ E* `: B, X. B, A; |
+ C4 Q% y7 A$ z9 g# b
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。
* D+ o2 t# `; p# s7 Z) ?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 B+ q$ D& f5 h. T
1.Which of the following methods should be used to determine doneness in a New York steak?
! }2 ]3 e/ [- R, Q: H9 g: O2 J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)' c# k! D5 S4 Z$ q$ Y3 v
A: pressure touch. 压力触摸# o1 a$ z' r  E6 `7 w3 t! h+ x
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& L6 g1 L+ A- J* C$ o2 j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
% z; L7 f- b) k" c7 H4 VA: acid  食用酸
0 [8 R0 L- }& n3.Vegetables are major sources of which of the following nutrients?
- u+ {4 c. l- z  ^" X( h蔬菜中包含的主要营养有哪些  B/ g* \) f# S8 y
A:vitamins and minerals. 维生素和矿物质。, a+ X6 `. j1 X9 B
4.Cauliflower is commonly served with
2 p/ `. M# [1 x) j花椰菜(菜花)最常见和那种酱汁搭配
! M2 F- s( s9 M5 n$ P8 IA:Mornay sauce. 奶油蛋黄沙司( @, p7 n7 A! n5 D- |
5.Which combinations of products are found in pie dough?
" @5 V+ A+ O, [2 G5 P; i下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 T" e* c# s! c$ q. lA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- T6 Y. x, H4 l2 D) J
6The French term for mussels is 法国语青口(海红)叫什么2 g1 N6 j6 G) b$ v" q% [8 [; N
A:moules.法语青口,海红
+ E. z  q( h/ i" w7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ ^4 c! @8 g6 `1 y# H: v4 y/ B% G0 i
A:faintly fishy. 稍微有点似鱼味
: l- f6 t2 C" `& F4 K" F, @8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 ~* |0 z! }3 g' e( p) p! L$ BA:2 days. 2天
& V' a9 I+ }% i9.What are the principle ingredients in ratatouille? 3 H. E/ ?* @. x. E# r
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 }9 I8 B* Q  K( cA:Zucchini, eggplant, green peppers, onions and tomatoes
! V$ O2 [/ [3 a4 l: X, t西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 P1 t$ W( a' j- @; Z1 [; K10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?: w& Z' y( G2 h8 d" I" z
A:cook food in quantities that will be used up within 20 to 30 minutes.
. E) T% m6 f) K1 C大批量烹煮食物要在20到30分钟内
- Q9 L) Y" ?( `11.What person has the authority to issue a Health Permit?+ o) B5 }/ ]& ]: j- S; |% {. R3 Z5 N
谁有资格颁发健康证(卫生证)。7 s2 P$ U8 m$ z2 t) a* Y
A:Medical Health Officer.
" O; s# J/ h, `# G# l/ b医疗卫生官员。
, Y+ B7 R: u/ I+ H; v9 t12.For what period of time is the health permit valid?
5 E& j% G* `; C5 P$ M2 G健康证的有效时间是多久?+ y& N) e8 k" D+ u. C  d
A:12 months.12个月3 w: |: r' x$ s/ [( a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air* c9 ~* w) F; k6 U! |. T/ S
在食物和饮料准备区,通风系统换气的标准时什么
* {0 B2 R# y% t& X6 d( QA:08 times each hour. 每小时8次
1 |$ H9 v/ `' n! |% E) F- \) m14。The minimum temperature for manual dishwashing in the wash sink is- K, k; c* q: j% U) S% T
手工洗碗,洗碗池的水温最低多少度?! F3 m' v) O. f
A:110 degrees F (43 degrees C). 43度4 C7 _' r% q( R! d0 |  X. y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 j" C! P( i- N0 V0 `
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 W+ G+ I4 E$ [4 R3 w% `
A:180 degrees F (82 degrees C).  82度8 N4 G3 h# q! a% I* n) U/ Z; N
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- K& A4 L/ @0 @3 ~8 @用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- j! F/ O7 n0 J( M0 l$ `A:en papillote.  法语自己理解
( c5 v, M3 m5 W5 L( e; l( Q17。Wing or Club is considered a
: D& l  w, j0 r+ }+ |翼和CLUB 被看做是一种...
4 C. s8 u& s' _/ @A:Bone- In Cut     带骨切
& b) Y0 [0 B3 X8 {+ y$ i, U6 {' p18。New York is considered a   纽约牛扒被看做是一种
6 o6 t# B8 x0 `4 w: t6 M8 \. BA:Boneless Cut     无骨切* v- H/ W( w. ~- ?
19.In general, a court bouillon for freshwater fish will contain
" l# X  k5 V9 @3 D3 h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. G% ~7 l- Z# t
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 A: U" ?& w1 b* d1 @# `
和做海水鱼同样数量的调味料和香料! o% I; d5 H0 {0 O( U
20.Anise is very similar in flavor and appearance to6 B. `" p8 F# _1 |0 O. g  U
八角和下面的那种原料有相同的味道
1 X9 Z- E. ~; C9 u9 A# b$ ~- w! MA:fennel  茴香' L/ s/ q* s/ A- m) b# F2 b
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! |7 n. n  }3 E- |4 k) D
下面那种原料更像大葱且有平面的叶子
/ T  i7 [  d- k' `+ Y6 YA LEEKS  似蒜葱 (这边人叫京葱)
9 m& D/ |+ \& L2 S3 k22.Which of the following cutting shapes refers to a small dice
9 h% P- }9 C+ ]  }5 P下面那种刀切形状指的是很小的粒(末)
( w9 ~& b# l! K3 s9 GA:Brunoise. 法语: 粒或者末,先切丝在切成粒。& [& g# a% f# f. e! L
23.Oil is added to the water for boiling pasta in order to
( W0 S+ H( s, w" B8 I0 e  c& ]2 A向煮沸的pasta (意大利空心粉 )中加油是为了5 i- b# @! E+ m3 I9 B! H
A:prevent the pasta from sticking and to minimize foaming action.( U- R; `/ M& ^5 Z. X2 q, {: Z
防止面条黏合并降低发泡。
9 v$ g) T' r3 U1 k; C8 h$ y24.Which pasta dish features pine nuts and basil?
, U; |. U. @# l, c$ t0 C) W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); v* z: u2 U' z" J
A:Pesto.一种绿色的意大利面酱
8 R' E+ J& C6 t; N# Y& ahttp://www.tianya.cn/techforum/content/96/563836.shtml$ }; a# w; F4 X' }# N

7 l5 e1 M. S( {8 s4 ~0 M7 a25.Which of the following is a spring vegetable similar to spinach?0 y0 T6 x/ j, X) Z+ P4 m
下列哪项是一个春天的蔬菜类似于菠菜?, ~3 g' x$ T0 x4 s% W2 ?+ J7 H
A:Sorrel. 酢浆草。" K( D9 u- G9 ^  h9 a9 `
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:
. Z- h" |2 c, q7 m2 H' e9 \哪位厨师最早带来高水准浮夸的美食
  U$ p! D+ J! A; r/ K6 hAAntonin Carême 人名 安东尼·卡罗美4 {" F! F0 \' C) K

( Z: k. j# r  `7 C7 N* X) ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- D. g* d, M$ S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# {  e5 B0 ]6 T% M8 N; u$ X( _# k
A:Cast-iron stoves         壁炉. E* N3 X' ~6 N& ?2 {( `
http://www.usstove.com/products.php?id=6
9 i9 l) }$ G. _1 ^( A! Y& A: v: b. f- k0 N: M2 |9 ^" l
28.The French term used to describe the roundsman, or swing cook, is:
. \) j1 o/ g$ M& q% O法国术语,用来描述roundsman,或摇摆厨师是:
8 H" J9 w: A0 h) i1 P/ ~A:Tournant   图尔南  D8 Q' \  Q! O
8 I( T' L$ S, o( h
29.Another term for the wine steward is:* s0 Q9 E# C. Q  I4 m: C) T
葡萄酒侍酒师的另一个术语是:
" m  q, s5 ~, c1 {0 Y, i! _& _A: Sommelier 侍酒师4 a9 @. Z. D  Y  y
/ ]7 x6 E% Z5 P5 d# N. k
30.Molds, yeasts and fungi are examples of a:% a7 x* W; G- P! W$ {
霉菌,酵母菌和真菌是一个神马例子
) U) A; z; I; R8 |& V+ [' zA:Biological hazard 生物危害
' N2 H. ^; R# F) Z# k% h3 t. n  F9 _% [0 Y  U$ i7 b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# k+ @# s. P3 R7 o. T$ P
根据加拿大食品检验局,食品的危险温度区在多少之间:4 E2 V2 V! S0 y) d  I0 k% n# k! S
A:40° and 140°F (4–60°C)     4-60度0 s- w/ X/ w  C* w
& u: C$ Z0 C" e  @8 h  K, T
32.All bacteria need the following for survival:
  l" b% e  S7 N* @6 K所有细菌生存需要以下哪些内容:
" W- o& |* _( U$ o3 lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) @' X0 c2 p+ Y# a0 c, W7 R0 d" g- Y/ K4 D! s. ^5 m$ i$ p, w: p& b
33.Which of the following correctly represent critical control points in a HACCP system?
1 Z/ y0 A! G0 n; {以下哪项正确表示了HACCP体系的关键控制点?
% [2 Y$ u; X, `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- k8 c% }, q( O6 K9 k食谱,接收,储存,准备,烹饪,保温,冷却,再加热) k- n( L5 @$ C# L* v9 o
/ j* y: p) N& f! v
34.Which of the following is not an example of a carbohydrate?+ Z) {. ]3 ?- I: h
下列哪一个不是碳水化合物的例子?
8 s4 J/ {9 j6 t. @! C  `A:Essential nutrients 必需的营养物质
7 D/ J8 I7 c' s# ]8 g4 V$ j( R. n& ?! Q! g% c) v; r) C
35.The process by which a liquid fat is made solid is called:
  ]! w( q) l1 j7 D液体脂肪做成固体这个过程叫什么
) {! ^$ T5 _# ?& N0 @7 r; }A:Hydrogenation  氢化, f8 `, ]& y: C7 c
' s+ ?( i5 O* I
36.Which of the following is not an example of a fat substitute?3 g5 m7 U8 A7 C& p$ ~
下列哪项不是脂肪替代品的一个例子
& e" b0 t* S$ T' q# _A:Acesulfame K  安赛蜜K表
$ W" ~( m% t* p6 L% L0 @
( K+ G0 G$ n$ L7 ^0 ?37.Health Canada requires that a product labelled "fat free" contain:
6 o9 v3 P! C" h( e/ b加拿大卫生部要求的产品标有“不含脂肪“包括:
$ R% i$ p2 w. ^1 p4 eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ i: _* Q' C4 ?& A) T
: d5 \! {' N9 F& ~8 ]* P' N9 l
38.Which of the following is not a problem associated with converting recipes?
: n1 m- ]5 a; w5 R2 w  [! `下列哪项是不相关联的转换配方问题?
0 C# K7 V; w6 Y- s# SA:Unit cost 单位成本/ @& ~( q2 c5 k' x3 e' D& {

. E9 J* }* V! u, k" B+ C+ E7 T- k3 ?39.The condition or cost of an item as it is purchased from the supplier is called:
5 E  w4 i- a5 _* U从供应商采购的物品的品质或成本叫什么
7 N6 v) p/ a( w1 s, r7 d' Y7 I; @A:As-purchased cost 购买的费用
$ u' r0 M9 B: b- A5 ]
( n- }! a$ E9 p# U/ O$ C40.The amount of stock necessary to cover operating needs between deliveries is known as:! H% i7 [) z+ }. }
在新货到来之前用于日常所求的必要库存量叫什么
3 |, \. v, t$ n: r$ o# o; ?. UA:Parstock 基本日常最低库存& N2 i5 W" z" L0 z5 \% @

9 |9 v# P1 t  E41.Which of the following abbreviations is used to describe the proper rotation of stock?3 m2 S5 i, N( W; ]& Q
下面那个缩写是用来表明正常库存流程?) l# G3 F' z' X. c6 C- c6 a
A:FIFO=FIRST IN FIRST OUT 先进先出
! l# [' W# i3 z: o9 p1 I( C5 k; {' i9 x2 V& y- C
42.Which of the following knives is used to turn vegetables?  s+ u$ u3 a: \. [3 J$ |$ U) F; Y
下面的那把刀是用来打开蔬菜吗?
: p) b0 c( m# g* OA:Bird's beak knife   鸟嘴刀
3 j* D4 }' c8 V7 G2 A2 Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 l4 Y5 s1 \7 _

# n! q: \* ^8 K3 \& `0 }' ?43.What is an instant-read thermometer best used for?
( F7 V- }, h  F. ?* ?即时读温度计最好用于那方面?
  o3 [* X& [; G# m- qA:Checking the internal temperature of a roast 检查被考物品的内部温度1 L5 q. I9 I: N9 [  p
- Q- _; u/ ~% h% a
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" i6 n: c' [: x) x. L% X
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ T  v$ Q4 I9 g$ yA:Cast iron 铸铁
" O1 U& c: \/ p* }3 F) o/ i
( P* I) a4 g5 X& u8 ]% G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' D% c1 ~6 u; H1 J5 U哪件装备下面有一个可移动的碗和一个S形叶片?2 K; P$ y$ M7 T7 J% H, a
A:Food processor 食品加工机
" [2 i% n6 K. @  Qhttp://www.google.com.hk/search? ... iw=1263&bih=572. i& H: ~0 x  B; z5 Y0 h- ?/ ^$ E

! F- O; A, k) j- N$ D! o/ W* R& \46.Which of the following is not a rule for knife safety?
& l! G+ I/ p; z% {下列哪项不是用刀的安全规则?1 i' }- x- b* q, m7 m2 u) C7 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% F1 q8 @8 P& d3 [2 ]) Q

4 E" G1 M4 H& ]( ~! Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# a; r; v$ m, @& u把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 C7 {. \. J' o" ?" L0 u- c
A:RondellES / _% o8 p2 \8 J+ R" a$ j* P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 U6 x5 l& w3 q) k3 @3 V+ D$ t3 k& x* j+ T3 Q
48.Which of the following is a diced cut used to garnish soups?
. i; H/ m/ ^" C7 i下列哪项是切成小方块用于汤的装饰?' |4 M. Y9 y. d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% t9 m* u7 A: N# P- z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# Z2 L" x' C# Z! p2 g5 M) 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!!——
; j6 k; @, n& ?) ZA:Gaufrette
/ N1 W+ U; Q1 z! ^1 c3 F4 N4 jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& X& U8 D/ Q: ~9 Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 j0 U9 |, b1 SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 Z" n1 E: c" ?. E9 D  q2 {

; G. _$ P  U! s3 m$ C50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 B3 S' z) [5 n7 b
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)
4 B# Y; ]" |0 i0 b. ]" \/ nA:Cilantro 胡荽叶 香菜/ x# |" K2 X" q3 z/ I; f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% }- X* n8 N: T" Z: u) J6 j7 I5 n/ ]: {! P9 Y/ |  `8 M
60.Allspice is made from:: g' {  ?9 a2 C
多香果,  多香果香料是什么% F6 l7 f+ ~8 y% \8 R; J5 _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) `1 l% t% J8 ^, n  ~
A:A dried berry 干浆果
4 P0 I- Y2 ^0 a% V9 g+ x/ C4 s3 H5 ?9 h7 E" W# _5 w: g
61.Which of the following are used to make a sachet d'épices?$ `9 N2 a! ?/ a6 t& @3 Q
下列哪些是用来做香包德épices?
2 v# G! n% T+ i# V  I6 l0 Jhttp://www.sachetcatering.com/
3 Q% ?6 S/ D2 H5 r6 I. ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: E* K% x7 q, F5 H# M! o! h/ M9 j) a# Z0 h) _8 ]
62.Which of the following condiments are not soy based?
) A% ^  o! j5 Y- z. X& U下列哪项不是酱油调味品的?" J0 V% ?5 l; x/ I+ e/ A' q
A:Wasabi 日本辣根3 Y3 T% M, y" Z( `0 ~- K

. \, Y2 b3 Y" A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% w, c+ Q9 u# U2 S3 ?* o
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:
& O7 F9 {4 r. Z/ X9 l9 |) y5 FA:Pasteurization  巴氏杀菌
3 c4 S6 O, d3 @6 a. p1 ?
* {3 M+ M9 x; k& I( F64.Which of the following steps is not the correct procedure for whipping egg whites?" [9 l/ J, D# g4 [4 @! y& g" T
下列哪个步骤是不是正确的蛋清搅打程序?
& e+ C- @3 t) l" @# L) E- jA:Allow to rest before use. 允许休息后方可使用。0 Y# n9 S9 T2 ]0 C! u$ j/ l3 L

) R+ u6 L" z6 K65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 l- @1 N" `3 M/ U0 b; A( eA:56g and 63g 56克和63克
3 Y/ O. P% n6 H" [  v; \7 u3 X6 k9 f' g
66.Evaporated milk is a concentrated milk that is produced by removing
$ \% ?& @' \: p4 a! |( L炼乳是一种浓缩牛奶 是去除什么做的2 j5 e' R2 W* n
A:60% of the water 60%的水
' W( G( r# v: u, `9 ^6 }! L- h
* ?& h; N1 T4 |67.A method of cooking that transfers heat through a liquid or gas is:
9 ~  @8 I8 Q1 i. ?- |  l) O一种烹饪方法,通过转移液体或气体是:( a+ _9 f1 Y! d( s% \- E! m: q
A:Convection 对流
0 m7 L& \+ k% a; J
5 P5 N$ b7 I  w7 n" c0 ]68.The cooking of starches is known as  烹调的淀粉被称为
1 _8 Q$ W! g. ?0 T6 v3 NA:Gelatinization 糊化* Z* D9 U, T) @; ]3 G. k
' z2 n7 E( J, z" O- X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' R5 A) z. W9 P8 G' w
A:Braising 烤! a& M' V; U/ @. T9 w
- H7 M, a$ o4 |7 S1 d" [2 W
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:
7 q/ b, J7 f$ e+ }) fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 T1 d- {+ [2 o9 R
$ p8 v5 t6 Q( q  ]8 _) U
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 B0 D* ^4 i* x- {" _$ n2 q  cA:Fumet 原汁2 C, j& L4 m7 x8 f; ]/ A
( F' `! W7 Z( @3 L* {) o( _. q- V' z
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
* N7 s8 v/ W1 T( t* ^. D" h* D. h: sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 R8 @+ G# r8 B0 L1 E9 y: b) T% v
4 ~; M, c/ P  k/ N1 t3 }
73.Which of the following is a principle not used in stock making?- z- a" z' C- V1 M2 ~. O& ?
下列哪一项不是用于制造高汤(低汤)的原则?; N  ?# T8 j6 R
A:Start the stock in hot water.开始在热水中操作2 T; L" K" p, |; h
& p4 B- I/ W6 q- k7 t
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
; m. W3 t0 l; gA:Remouillage 法语熬汤
/ ~7 q% t# i# Q. [http://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
老杨团队,追求完美;客户至上,服务到位!
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, 2026-2-25 16:14 , Processed in 0.183407 second(s), 15 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