埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8563|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。) H) p: D, I( e5 _' i

+ Q  e6 U* N# }' M0 _$ P7 S  u+ _4 I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。" L( D5 u" {, n$ D( E$ u  G2 x
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+ Y: E, F" {  m( f/ o$ M
1.Which of the following methods should be used to determine doneness in a New York steak?
  K- z' C  i! {/ q0 B! x, g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)% Z6 M( Q  X& O5 R
A: pressure touch. 压力触摸& }/ l& W) ~! f! n3 B
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' n% A1 o1 Y8 ^7 H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; y% f1 N" {, m1 t
A: acid  食用酸
+ D* m  c4 i, h" E8 z% Z6 T3.Vegetables are major sources of which of the following nutrients?% w- n$ M& `3 C) s, o: m
蔬菜中包含的主要营养有哪些
7 F( t$ r% d* Q/ D( M) |A:vitamins and minerals. 维生素和矿物质。  o2 I5 r, I/ g0 \6 }7 l% Y! K5 U
4.Cauliflower is commonly served with
* e; p8 h' L# p2 w, [6 c花椰菜(菜花)最常见和那种酱汁搭配' X1 J; y" M. T0 M% Z
A:Mornay sauce. 奶油蛋黄沙司! c9 B3 g, z, Y% `( G0 E
5.Which combinations of products are found in pie dough?
8 W1 |& v* W  c' z下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  j  e" d3 P: K1 t( u# C' s- E% q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% A; p0 _" k/ X4 J
6The French term for mussels is 法国语青口(海红)叫什么2 r# l4 z/ r7 j8 ?
A:moules.法语青口,海红) }* a, Y. K8 j/ |  Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% S5 E0 ?% p- G$ g  y& U" x& E  O
A:faintly fishy. 稍微有点似鱼味1 ]2 @! K" E. \, ^- o  M: h
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' O# Y2 W0 ?" Q1 s3 j
A:2 days. 2天* N' I& m0 H, A; R8 U& O0 i  H
9.What are the principle ingredients in ratatouille?
5 o! O1 }! d: \6 h$ b7 Z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ }+ f: N9 X( ]( z5 y$ S0 K/ x" w5 p% lA:Zucchini, eggplant, green peppers, onions and tomatoes, c; P2 [/ X. k$ I
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )' |6 H6 l9 `+ c- v) g5 b/ g+ c
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 w/ T' W- Z7 S# r
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 w& a; T2 H) T) x, K/ H( d大批量烹煮食物要在20到30分钟内5 A/ j) }4 w8 ~; Q% l1 i# E1 m
11.What person has the authority to issue a Health Permit?
" p- ~4 m2 h7 m谁有资格颁发健康证(卫生证)。, A, c7 F) J  K" |( D
A:Medical Health Officer./ G  S! _* H9 {; n( Y1 f
医疗卫生官员。
9 K4 X! s' s  J5 q$ G! w% }1 k12.For what period of time is the health permit valid?
/ X$ t$ x9 ?* w. {6 c5 x健康证的有效时间是多久?
" G( Q$ w+ I) dA:12 months.12个月% ~9 H! M, _/ z; k
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( p1 t; v) |) k# G- U7 k
在食物和饮料准备区,通风系统换气的标准时什么& q# O+ ?& E; L' b
A:08 times each hour. 每小时8次  c5 `/ y5 E% r& `
14。The minimum temperature for manual dishwashing in the wash sink is$ z1 |; T% ^2 W7 f
手工洗碗,洗碗池的水温最低多少度?
8 Z- Q! F& q" _( T1 pA:110 degrees F (43 degrees C). 43度* y1 e5 D7 q0 Z; h# B
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 V# U" W0 H- \  I6 N0 }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. _8 w# e4 e* s* N% h5 n
A:180 degrees F (82 degrees C).  82度9 |5 g9 d! o! s! w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 x- V5 ?* n: ?2 Q1 p" ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). w9 G- h1 M0 F8 K- N3 m$ _
A:en papillote.  法语自己理解4 }! S# v0 y" v9 n% @& S5 X
17。Wing or Club is considered a
4 L' |* _3 i/ h翼和CLUB 被看做是一种.... P) [, B0 T4 ~
A:Bone- In Cut     带骨切5 U; Y2 Q+ C- b( k
18。New York is considered a   纽约牛扒被看做是一种) l2 C! z" |  h4 R; e
A:Boneless Cut     无骨切
' l2 g+ h/ M! ~% N( Z19.In general, a court bouillon for freshwater fish will contain: m0 U% a' `& A. f4 a7 U
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 _& ?5 |* a; t/ B& H) W% o
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 l: a6 |' @& m9 x9 v/ ^
和做海水鱼同样数量的调味料和香料& \) u- b% D6 T- l& F# [: I/ t
20.Anise is very similar in flavor and appearance to* ~3 R* K! X! r  p0 E& I! H
八角和下面的那种原料有相同的味道' J, W, w% L) ]# q  ~. p
A:fennel  茴香& |2 F3 c* z; N( t: G
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 c) p) L4 d8 U' f
下面那种原料更像大葱且有平面的叶子9 j3 c% o  I: a2 K; Y
A LEEKS  似蒜葱 (这边人叫京葱)3 E  F1 Z, Y: ]6 ]  Z2 J
22.Which of the following cutting shapes refers to a small dice# e' A3 x& P& G
下面那种刀切形状指的是很小的粒(末)
3 k" a3 h- O" ]& n2 W4 a7 sA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 n. A0 V/ |: j+ M
23.Oil is added to the water for boiling pasta in order to! P% W% h; u7 m' u1 b, B
向煮沸的pasta (意大利空心粉 )中加油是为了
" |) D5 g7 p* D- ], z6 {A:prevent the pasta from sticking and to minimize foaming action.+ H" ?6 a" a; N! j5 @
防止面条黏合并降低发泡。; Z1 ?! |+ X4 N9 U' j
24.Which pasta dish features pine nuts and basil?
- o$ }# ?* B# L. o2 ~! t( y7 j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" \- j" L; b# c. k' d: N4 VA:Pesto.一种绿色的意大利面酱
# k; }# k% B6 i* G: V' yhttp://www.tianya.cn/techforum/content/96/563836.shtml
3 X6 k1 j% o; c0 C
8 }8 @* P) k( n7 r25.Which of the following is a spring vegetable similar to spinach?
, [! K7 N" `5 l: X' t/ i下列哪项是一个春天的蔬菜类似于菠菜?
7 K2 e, U. h9 t; W1 I- A( {A:Sorrel. 酢浆草。
4 |* A4 `: {4 y& I/ ~, l* d6 Dhttp://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
理袁律师事务所
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' K- v( h  K- d- ]7 P: A哪位厨师最早带来高水准浮夸的美食
9 B% Y0 @( v! W- |3 o+ K+ u) @AAntonin Carême 人名 安东尼·卡罗美
0 ]8 _+ u  q. ^: Y
' J$ x3 L7 V9 s, o, \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) @* V+ P' n3 ?( V; 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 。
9 N7 I7 J/ T4 I  B, g: V" FA:Cast-iron stoves         壁炉
3 b3 _" f; ]) x3 A, ?  y& Jhttp://www.usstove.com/products.php?id=6- ~9 {7 k. v$ }8 x8 W" w7 e5 _

; o+ e# h1 H' c) Z! R/ ]: K28.The French term used to describe the roundsman, or swing cook, is:
, ~3 X9 a4 o6 N$ ^  a0 t, U法国术语,用来描述roundsman,或摇摆厨师是:
) D/ S! a, @8 u6 }# LA:Tournant   图尔南
7 @, T0 j" r; h, O* N. C( k7 i( {( z2 |, ~1 {
29.Another term for the wine steward is:7 R2 I1 Y# p; Q3 Z: |% ]& @" x' d
葡萄酒侍酒师的另一个术语是:, Y9 z4 }4 l& c7 g0 z2 n2 l1 U9 N
A: Sommelier 侍酒师; W" O/ i: k1 ]% T; C
6 {6 X$ T' L$ U5 t2 H
30.Molds, yeasts and fungi are examples of a:  d+ l5 I; e% W2 U& M
霉菌,酵母菌和真菌是一个神马例子
) [% W2 Z2 P/ C  @! j/ X3 u" U2 YA:Biological hazard 生物危害
; A$ G# E3 [8 b- b$ m* ?6 P
( A- i* C7 J& _- X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 F/ |% k; T7 ]9 ?$ h! `
根据加拿大食品检验局,食品的危险温度区在多少之间:! g& b' k6 K3 n/ {4 @
A:40° and 140°F (4–60°C)     4-60度
+ o& ~$ E6 h4 m$ [7 m% s9 \, ?/ _) P% R# t4 v1 t+ V
32.All bacteria need the following for survival:
3 u2 N! c- t! H( m4 {* t所有细菌生存需要以下哪些内容:
9 Q7 ~( E& R" p! cA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& j% V% j: Z; @9 U5 Q# `* O
* v( I4 q: u( h* t0 I+ m33.Which of the following correctly represent critical control points in a HACCP system?
  Y# c' D& T5 u5 L4 M2 X& n- G以下哪项正确表示了HACCP体系的关键控制点?* C8 ^/ `' k2 g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! X8 F9 ^- ^3 r( F$ S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# E2 C6 r$ B' ~2 ?# I! Y8 s% s& O3 `/ }2 V, n- u+ u+ G- X
34.Which of the following is not an example of a carbohydrate?& D9 ^0 k; O$ R% y! t' G0 J4 M* g4 x, B
下列哪一个不是碳水化合物的例子?
* i4 o9 C; V, f) ]6 |A:Essential nutrients 必需的营养物质
  l+ `; Y5 ~, l! D  w) W( K( ^
% z# }) B# q* }' J35.The process by which a liquid fat is made solid is called:
5 O; I+ e' q* Q; M/ [2 s液体脂肪做成固体这个过程叫什么1 M6 h" v' O- |9 I+ n, }1 Y
A:Hydrogenation  氢化, n1 T3 s; |! h6 F8 ~2 ?* ^/ x

$ X- |& j/ z$ K- H36.Which of the following is not an example of a fat substitute?
6 a) D' P- ]+ U, o, }: W$ D下列哪项不是脂肪替代品的一个例子
  U2 ^3 T2 j- S- P: _+ lA:Acesulfame K  安赛蜜K表2 W; @4 ?6 n( _( @. b5 m

! D! k3 ?2 I7 h) X1 t  A37.Health Canada requires that a product labelled "fat free" contain:
  @. p2 h: p* M) d! f# L加拿大卫生部要求的产品标有“不含脂肪“包括:2 y, \# s' o- D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% I6 I7 \4 t/ Q& F' Q. H

7 g* `# G: Q% v  B: C2 l7 p38.Which of the following is not a problem associated with converting recipes?
8 W9 g8 S1 s, f: \/ c下列哪项是不相关联的转换配方问题?
; L" w8 ]* x" L! N5 ~+ ^0 fA:Unit cost 单位成本+ S* X& V7 j% v+ H
) w  _+ ~* F" W- c) G9 C
39.The condition or cost of an item as it is purchased from the supplier is called:4 l7 V! v1 f( p' y; K! M
从供应商采购的物品的品质或成本叫什么
' i4 d! L5 ~) TA:As-purchased cost 购买的费用
; U: [: H% [" m7 k9 t6 ^1 {
" v3 t) x. d: \: X1 N- y2 x40.The amount of stock necessary to cover operating needs between deliveries is known as:
; w7 E0 c- f0 U: U4 V/ a- j- M0 t在新货到来之前用于日常所求的必要库存量叫什么+ E  v. z( d# n. `7 m( w
A:Parstock 基本日常最低库存
) a: p$ ^8 Z8 Z
) z; o3 q) k1 D5 T41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 M0 k. |6 Z7 {& g: Z9 S下面那个缩写是用来表明正常库存流程?
0 b2 j1 F) }1 m# |. H( XA:FIFO=FIRST IN FIRST OUT 先进先出
2 @. Q7 s0 x  J- ]4 x" W# x4 Y, d8 \$ k# I! p7 H7 _
42.Which of the following knives is used to turn vegetables?% ?$ s# S4 b1 V5 _
下面的那把刀是用来打开蔬菜吗?
: }5 @9 N% O7 y3 Y$ {A:Bird's beak knife   鸟嘴刀1 }0 `2 r1 k3 f. n0 b" Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" R+ i6 T1 g* E* x8 `" U2 C7 T# A/ o, q- Y
43.What is an instant-read thermometer best used for?
, Y1 a( {) F. j8 @# S/ r即时读温度计最好用于那方面?4 J$ k2 I, ~$ m$ \/ u+ W( d3 H7 H
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% U1 M' O5 Q" U+ i( y( E/ b1 `+ T& R9 q! x, v/ T: U  z3 T; S7 i
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# X# U9 t4 ~4 A+ \) `' W
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 _; ?" J: n1 }
A:Cast iron 铸铁) a7 n; S9 l0 x: X2 ~2 b3 U
: g* `4 @6 R5 S) ~( Y1 V  T
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 \, k% J  i& s, F哪件装备下面有一个可移动的碗和一个S形叶片?
8 _3 v6 v9 X2 U, S: [A:Food processor 食品加工机1 m  j: C5 ]# N* [3 n& |" V
http://www.google.com.hk/search? ... iw=1263&bih=572+ S& f+ g* ^6 K1 M: Y
+ @$ r4 l6 _8 ^9 e& {0 }! k
46.Which of the following is not a rule for knife safety?& b& w# `# N4 p8 M5 C
下列哪项不是用刀的安全规则?
1 ?" _8 O" n  G  b, q" Z- yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ X2 Z2 D0 d# p
7 Y0 {7 j. M1 b  V
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 z  R  q2 c0 b1 x2 d3 w" m: H; D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% n2 u* L% l3 ^$ u) j0 ~9 U' o/ M9 Z, OA:RondellES
) p! ^1 I# B% K2 Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- A$ z) O4 G( A: H3 r. E

* w: _4 z, d: E48.Which of the following is a diced cut used to garnish soups?/ W5 h* X% A% ]9 S
下列哪项是切成小方块用于汤的装饰?  z/ F: ~7 m3 ~0 s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 a8 t5 q; D. @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 f4 c, @# k! T
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!!——  r# x% A" M. f$ I
A:Gaufrette % {. }4 T5 r7 P. g  Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# S' V1 P/ P; Q0 I' {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. V* d( D8 M" H" @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 y7 R% b! A% s  @. _, w2 @/ P# F) o  n1 I8 T7 A/ {) e& O7 T- c
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. G5 X$ W6 k- h  N3 z
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 n# V: l5 K7 y5 |; LA:Cilantro 胡荽叶 香菜
9 Q" Y# {) T4 d0 q, ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* I3 T7 F9 C- X$ O
+ `' V  c$ E7 M" c/ o60.Allspice is made from:/ `( I3 `2 A; a
多香果,  多香果香料是什么
: l' `& }) ]7 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! W- X" U" ?- J; g. E* e: xA:A dried berry 干浆果5 I4 c5 r. w9 ^+ x. z% q- M
! a) V7 [( a& @/ G0 t/ \5 D; g+ w
61.Which of the following are used to make a sachet d'épices?
$ }' I/ D/ y$ @: ?6 r0 C- e$ B- r" E下列哪些是用来做香包德épices?- Q- T# m/ i# G0 i9 r
http://www.sachetcatering.com/) I! r; V/ |1 g7 W, m. a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ j9 }9 ~( `" A! f5 Q0 X3 c( g

1 ?' d! L2 t; T9 S0 j62.Which of the following condiments are not soy based?
& j& ?+ e+ |- s; k0 t* ~1 E下列哪项不是酱油调味品的?) H6 a8 P0 Y1 V7 O6 e( ?
A:Wasabi 日本辣根& g6 ?* x& W: d: M: V3 F
3 Y. m9 b7 Z1 O! Q( M
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: k% s6 X. p* L$ }! H0 t0 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:
4 v) K, j! f, HA:Pasteurization  巴氏杀菌
  F! g+ l7 p9 ]/ a7 p3 N; ]0 `$ g! G
64.Which of the following steps is not the correct procedure for whipping egg whites?/ k0 S  q, ?& L
下列哪个步骤是不是正确的蛋清搅打程序?
+ G( y4 I( r2 U" p6 r) L! GA:Allow to rest before use. 允许休息后方可使用。" s4 K! ?, I/ G2 G0 t+ D) k/ C
* q. B7 ]* j+ N  i1 U2 L; G
65.The weight of a large egg is between:一个大鸡蛋重量介于:3 w# H+ D! H: n
A:56g and 63g 56克和63克
# p$ ]% E7 R" X0 G4 |# D
: x6 C; }. i8 q, L! m3 X66.Evaporated milk is a concentrated milk that is produced by removing
  _8 g; _% |$ N; ^炼乳是一种浓缩牛奶 是去除什么做的4 O- W# A6 y' m- ?% a' C
A:60% of the water 60%的水
4 O; T; P. ^: b" c1 T+ }9 d
/ I1 O+ X" D! b) Q4 E0 U67.A method of cooking that transfers heat through a liquid or gas is:5 M* g/ t1 z: q& Q6 d
一种烹饪方法,通过转移液体或气体是:
, H. O; x0 S+ S0 m2 l; `2 EA:Convection 对流
3 j  ?' c+ T/ G# U* p6 r& b# B+ k
68.The cooking of starches is known as  烹调的淀粉被称为
4 x- a# L) H" z7 mA:Gelatinization 糊化/ ?1 Z$ I# y9 k/ J' R$ F6 _) c

( b/ e: h2 S* o% A# x. l1 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" T  g' z% p( q7 D5 |. L% h& NA:Braising 烤
% K0 i! W& ]! X9 [- e# t: F( s3 C% Q0 e5 ?: y4 h
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:$ q3 u. d# v" q& `: |; C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. T8 T6 j2 k1 |8 ^8 N9 V4 j8 ^3 {
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 Q1 }1 W4 B9 _. G
A:Fumet 原汁: ~5 s! h. T3 k) q

" u/ p/ H6 w) \# ]7 ~1 S: Z3 \1 X72.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
$ z8 p( ^* R3 q) M. J, m7 vA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, d: {- ], R# M7 l
5 S7 i" P# f! E" l! C. l$ p3 j
73.Which of the following is a principle not used in stock making?
% }' L/ X2 t' i; l1 O- `, D下列哪一项不是用于制造高汤(低汤)的原则?2 o7 t, @1 M; H' l6 w
A:Start the stock in hot water.开始在热水中操作* F5 L9 D$ O! Z. m* `3 Y- D/ q

5 L: x/ Q2 {+ P( K74.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
% N. i" c9 W8 C; ^A:Remouillage 法语熬汤
; r, F2 \) Q5 I# C" r8 |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
加油!
理袁律师事务所
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, 2026-1-27 02:06 , Processed in 0.090065 second(s), 17 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