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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。
3 r! M5 e" W; L6 o' ~0 L3 E" N$ y- k4 x$ S6 W
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。' k7 B$ ~% @! f4 A: z* D$ K
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
: B1 B; I) e& t9 }8 A1 F5 E1 F1.Which of the following methods should be used to determine doneness in a New York steak?& T# z* c- Q9 K  G1 Y
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)* `) x- o, r) s& ?
A: pressure touch. 压力触摸! y( g- Y  N) n$ \) [( }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, E# P+ k( C" |* f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
& V9 G9 b2 x- O% ZA: acid  食用酸. f6 K  o7 ?/ c; L( f
3.Vegetables are major sources of which of the following nutrients?. [: Q% k  z' K1 K0 _" G
蔬菜中包含的主要营养有哪些
7 O+ R) @* `* ~& NA:vitamins and minerals. 维生素和矿物质。
$ D4 j6 R$ ]9 S. O  R+ o4.Cauliflower is commonly served with' J  o& M7 g1 }. H( K
花椰菜(菜花)最常见和那种酱汁搭配: [* `0 U, h5 e8 Y0 |3 j
A:Mornay sauce. 奶油蛋黄沙司8 x  y( ~9 Z# e! G
5.Which combinations of products are found in pie dough?
3 p( r' ]) P! 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??)% D  a' I) E. _
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ L! ]  H4 N6 w) Q- r" y2 b
6The French term for mussels is 法国语青口(海红)叫什么
5 x% C7 n- q( ?( y5 e, V+ U/ F; {0 iA:moules.法语青口,海红
3 [7 f7 w- ~% I0 }- N8 k# }/ g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 g! i6 v5 I6 z" J5 v6 \$ J
A:faintly fishy. 稍微有点似鱼味7 D/ c! }2 G. l5 Z6 k, S, H
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 H  g% E1 A1 H  U/ F; H) [
A:2 days. 2天4 |2 U. o% w+ b! R  z8 p
9.What are the principle ingredients in ratatouille? & W. n1 V/ A: l- r' {3 h, i1 d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, x4 {9 e7 Q  Z3 [6 G$ T/ \A:Zucchini, eggplant, green peppers, onions and tomatoes
9 N- e, a' N* l1 f/ B2 q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! L- W" G5 A$ p6 Z6 u1 p, M* p1 b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 P# t" `- f# {A:cook food in quantities that will be used up within 20 to 30 minutes.9 V; `/ W5 ^! k! x9 B
大批量烹煮食物要在20到30分钟内
; t" z3 m2 }4 O% M11.What person has the authority to issue a Health Permit?2 g" b/ O. H7 d5 P3 ~! [% r
谁有资格颁发健康证(卫生证)。
+ j/ X* f% A8 h7 ~+ AA:Medical Health Officer.
5 w3 {) o$ }- y/ g医疗卫生官员。
  {4 V0 b+ @& S5 d12.For what period of time is the health permit valid?; X# d  F$ K" t# P0 I  k1 c: z
健康证的有效时间是多久?: v' W  K* S9 n* ?2 ]8 f' Z! g
A:12 months.12个月0 s& e) u) @3 y: I1 H2 D8 ^  n
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 m  k+ R& s9 [, T; c9 H& K在食物和饮料准备区,通风系统换气的标准时什么/ H3 ^# F3 M* e& b
A:08 times each hour. 每小时8次
6 C6 M4 v$ w) V( n: D14。The minimum temperature for manual dishwashing in the wash sink is: e: H9 l4 E. s+ z
手工洗碗,洗碗池的水温最低多少度?
! H. j: x; {) [8 v' {( L) x7 pA:110 degrees F (43 degrees C). 43度9 I+ H& P4 J: F2 m
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" E1 s; a4 q# d1 M0 u; H0 C用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 _/ c4 @1 x" s7 I' pA:180 degrees F (82 degrees C).  82度
- _( ^3 z' x; ^' x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. k7 L! t$ {' F0 X& N( k, ]0 K用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) l+ e7 I4 K9 R: v9 z9 \( QA:en papillote.  法语自己理解2 S: c: v6 ?' b1 z# _, s
17。Wing or Club is considered a
& X) l; V4 J$ }5 z/ n+ K' C- T" f9 f翼和CLUB 被看做是一种...* V( r6 u6 Z$ I" `& p
A:Bone- In Cut     带骨切# ]$ L( M9 ^: ]7 {/ l# W
18。New York is considered a   纽约牛扒被看做是一种! S2 n  Q( s) x$ @* i: d
A:Boneless Cut     无骨切; N0 h( ^9 E9 Q3 x9 K" F
19.In general, a court bouillon for freshwater fish will contain
' q+ M( x; r7 j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& [: ^3 F8 o' a% Z! O$ r- @
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ _9 G  R; Q3 j, x" P3 z$ ^和做海水鱼同样数量的调味料和香料
* d! x3 l8 r6 m* L+ W9 z1 M3 J' e2 q20.Anise is very similar in flavor and appearance to4 H: ~& t$ P4 T6 T2 `
八角和下面的那种原料有相同的味道
' `3 U. O; u" {  |$ j/ _$ `A:fennel  茴香
; `. B" b, Z5 {21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) e# T$ ?. L' O
下面那种原料更像大葱且有平面的叶子( D$ b8 [$ J) F5 K/ v( [1 l1 z
A LEEKS  似蒜葱 (这边人叫京葱)3 ^7 F- Y! o( r( ~
22.Which of the following cutting shapes refers to a small dice. [( D8 a( s. H& T; h
下面那种刀切形状指的是很小的粒(末)
5 Y; C0 c& I9 W: c/ B/ ]% ~7 dA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% Y* M7 ~/ S; w  E9 h% L* ^' i23.Oil is added to the water for boiling pasta in order to- P8 ^0 ?+ R, Z6 a1 h1 a, \
向煮沸的pasta (意大利空心粉 )中加油是为了0 ]; D& J) j9 X; X1 O& \
A:prevent the pasta from sticking and to minimize foaming action.' O2 l" L5 h8 ?+ [5 q3 v! J
防止面条黏合并降低发泡。
( t. F  o! a# M6 @1 s  r24.Which pasta dish features pine nuts and basil?
' \  G& J: p% b3 E下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 m& n8 M6 G/ I3 m8 o. A" P
A:Pesto.一种绿色的意大利面酱 $ T( ], Q0 k8 o. d  Y" o" y! O
http://www.tianya.cn/techforum/content/96/563836.shtml
, k. ?" \( {: e+ r
6 {  t  C5 H4 M5 E25.Which of the following is a spring vegetable similar to spinach?
: j7 T8 q! O) A下列哪项是一个春天的蔬菜类似于菠菜?, r5 L' Z- n/ n. F& ^8 P3 P
A:Sorrel. 酢浆草。
( b5 C; t, o/ `2 h) U7 d( U& V, uhttp://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:0 z' ^: w0 D0 k" ^9 w5 C3 K
哪位厨师最早带来高水准浮夸的美食
) q. A5 C; I" M' R2 n$ w5 UAAntonin Carême 人名 安东尼·卡罗美
  U7 M! ^8 J1 ~+ \0 h3 [" T: Z4 {6 J0 x/ v8 Q& \; w
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& u% l1 v0 Y: L9 f3 g+ n" _  g
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 H, d/ Q9 V0 |9 t! I, [+ sA:Cast-iron stoves         壁炉
: i5 ]( ?5 S1 b* ^7 Khttp://www.usstove.com/products.php?id=6/ V. v+ k6 `4 H; v5 i! B

6 u4 P" m( \3 S28.The French term used to describe the roundsman, or swing cook, is:1 }/ V1 x, I1 ^1 |+ n! c
法国术语,用来描述roundsman,或摇摆厨师是:) E' d. J6 j5 ~
A:Tournant   图尔南
9 c% O$ p) J! y# G; ^* X6 {) A4 U* e" C4 R* A, R- z
29.Another term for the wine steward is:: i/ \) s- s7 H
葡萄酒侍酒师的另一个术语是:
& M: X1 a1 s7 D* K) n  e; n0 o2 lA: Sommelier 侍酒师  w# f* [5 u' n) V( |
/ Y7 n( D. N) k
30.Molds, yeasts and fungi are examples of a:
) Q! H* x6 w) V' ?霉菌,酵母菌和真菌是一个神马例子
8 a! _. s% G+ f. w; \" {A:Biological hazard 生物危害) l7 T, n$ l) s  L( Y

% e7 J; H& B. C& [* N7 e0 `0 t7 ^0 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ u: C8 Z1 Q3 B2 G根据加拿大食品检验局,食品的危险温度区在多少之间:. `* `3 \5 d5 E2 |& h
A:40° and 140°F (4–60°C)     4-60度$ p# y4 Y; f5 F! L; n$ L  }

: N6 c; H5 T# S) U  J- e32.All bacteria need the following for survival:8 `: K# Y3 S! {  o1 @% M, W
所有细菌生存需要以下哪些内容:
- @9 r$ A% s) h# T" ^; B! [A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 b& N, @  n5 @, i: {! N) T9 b

: h+ |$ s, Z' i9 Y; O9 U) E33.Which of the following correctly represent critical control points in a HACCP system?
; E' Q( S" J2 r+ c以下哪项正确表示了HACCP体系的关键控制点?. m/ {& E0 T: D  {' q- J4 @7 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# `/ k& g+ ?( j& e7 s8 H# a食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 G, C9 T! m8 `: {6 v( N' V* O, F6 u  }
34.Which of the following is not an example of a carbohydrate?7 d: Y7 M3 u0 v
下列哪一个不是碳水化合物的例子?" V( h' f7 \( n$ W
A:Essential nutrients 必需的营养物质6 i- ?" g' R0 i3 g! w. ^
7 B$ q/ F4 d6 X1 h: t
35.The process by which a liquid fat is made solid is called:
5 {" p" g5 p( C# U5 K6 v. g$ T液体脂肪做成固体这个过程叫什么6 S* N9 t/ R1 |$ N2 Y/ i/ g2 T
A:Hydrogenation  氢化
5 W1 f6 x" E7 A: b. p, V
8 l3 F# [% O' F' a36.Which of the following is not an example of a fat substitute?! C. U' g/ [$ _  f
下列哪项不是脂肪替代品的一个例子
, K% l# |6 F; J1 q3 rA:Acesulfame K  安赛蜜K表. C) l. v2 `, A% ^& G# f

, n. g; J" Y* ~, K: {: k0 L37.Health Canada requires that a product labelled "fat free" contain:
8 z# G3 F' b8 `5 p# R2 j) A1 }0 I加拿大卫生部要求的产品标有“不含脂肪“包括:
; q- k  ~: Z3 t% AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 V1 B# `! g+ V
: H$ W+ Q+ o  R( W# K38.Which of the following is not a problem associated with converting recipes?! B0 X, i& H1 ^! y, @" {% A% @* L
下列哪项是不相关联的转换配方问题?* J3 e1 V- ^: S; z9 |/ G8 r/ M
A:Unit cost 单位成本
1 h  A& N( J: S6 T
( ^- ^4 H+ W$ L6 e" W4 X39.The condition or cost of an item as it is purchased from the supplier is called:& O( Y* D: a" G; R' T
从供应商采购的物品的品质或成本叫什么
; k/ w: T( |. b/ H% _4 LA:As-purchased cost 购买的费用+ f+ C- k, s' W! N$ W0 E

+ P7 o* b, o' o. q) r! K# T7 x: g% q9 d40.The amount of stock necessary to cover operating needs between deliveries is known as:  Y/ Q6 a. ^2 F9 F2 n' E' {" i% W
在新货到来之前用于日常所求的必要库存量叫什么, M( @* |2 ~6 O4 ?: K$ I
A:Parstock 基本日常最低库存( T8 T! D3 ?& \& w0 Q# T
* J, W; Z* n9 P. Y) C& a3 j
41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 o) N6 w, R9 e0 k3 ?# L下面那个缩写是用来表明正常库存流程?
* {% E/ h  Y2 K9 K* RA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?" P* t0 n4 ]) _" |2 [( g
下面的那把刀是用来打开蔬菜吗?7 |# S' d: v; B4 V0 \: m
A:Bird's beak knife   鸟嘴刀
- _" Z3 `" W' C; `4 y5 c4 w2 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ j0 |2 \4 |. o- r3 I9 a, Z
$ w- r  M( z! g1 Q4 z* w9 D43.What is an instant-read thermometer best used for?* _) M6 h; C% a5 D( \' F
即时读温度计最好用于那方面?/ x3 g( b# l/ d) e; F7 v' a
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 j7 z% H; a8 W# m  V- q* y) }8 \/ p: r  H* ?5 s
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ P8 `* `& v: e. t6 D0 v4 c# g
下列哪些金属材料受热均匀,通常用在铁板而且非常重; \9 w$ r( W1 A6 c9 B4 w* J* J
A:Cast iron 铸铁
# O% w* p2 X3 }$ o8 j- y% f5 d8 K
7 x6 A' s$ C, p- Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' ?: `/ P" V1 M# }: a8 q0 s3 n哪件装备下面有一个可移动的碗和一个S形叶片?
+ `! K6 B9 ]! lA:Food processor 食品加工机
* }" |. `/ o' ohttp://www.google.com.hk/search? ... iw=1263&bih=572$ J7 J' u- T* K* Y# X

  q0 h! U! y8 s9 r8 A8 b" o6 S46.Which of the following is not a rule for knife safety?
: j3 ~* a! L9 t9 t4 ?% ~下列哪项不是用刀的安全规则?
9 ]4 `* F/ ^+ ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 Q1 E9 X0 p7 M, I. }, q

( E8 L; D) T1 S9 [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# Z9 p. x3 w4 b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 g+ X5 O# K+ i
A:RondellES ; {; Y. [/ S. r# E" Y; d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  F- |8 m: w- x3 M

* C! b6 o4 S# N  v, o48.Which of the following is a diced cut used to garnish soups?
% F7 X% b! M. S. Q下列哪项是切成小方块用于汤的装饰?
3 y# q8 f, P  Y# h8 IA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' O' i' C' v' A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 I, [& Q0 t' X1 H' \
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!!——+ N) O' s) [  g$ h
A:Gaufrette ( n  b$ a8 N. H3 r3 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 c- V' A% a: |" G; N2 A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ d. |7 Z/ H8 Q  H9 Z2 H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& T  t' J: b* t9 w) [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" i3 k& z( b4 h# O; v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)$ I2 z1 L$ v- \
A:Cilantro 胡荽叶 香菜
* @' n3 f2 Y& ]/ q; jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 }( w3 K2 a# b

' q  A- _# t1 v+ g. \60.Allspice is made from:  [. m7 J3 B  t" w" D5 s( O3 ^
多香果,  多香果香料是什么, Q# J" n3 {$ m, Z; e  T  {% x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* m% ~8 k2 F: g/ p2 u* z
A:A dried berry 干浆果7 S: [1 I1 E, y# h2 g5 P8 B

3 v! j. K5 X+ g# W61.Which of the following are used to make a sachet d'épices?
) R& I1 N5 `$ H9 p+ Y6 w下列哪些是用来做香包德épices?
% b( U9 a$ N' m: ?: X) Shttp://www.sachetcatering.com/
) {7 J( c1 p# S, e, _8 O/ b0 UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! K; V$ R' \: I$ [, w; k* a3 h7 A# i, j0 R- r+ V. n
62.Which of the following condiments are not soy based?
' N+ [) z; \, G- I1 a! \! {* W下列哪项不是酱油调味品的?/ U5 L, F0 V* C2 p
A:Wasabi 日本辣根
6 w3 y! V- p3 k. ?
0 b# B3 C" f  p  Q1 k: t: K8 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ x5 e0 s4 a( D  |7 H. [$ ?9 c
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:, J2 y  ]6 ^5 }6 B
A:Pasteurization  巴氏杀菌7 `& k' ^- e' P) S2 k

2 r5 M: B8 x+ O/ Y$ N4 M64.Which of the following steps is not the correct procedure for whipping egg whites?
2 Y" b) \% {% |0 W2 O下列哪个步骤是不是正确的蛋清搅打程序?
- h9 Q3 F. {) f' R2 `- H! H& V* }A:Allow to rest before use. 允许休息后方可使用。
" k6 ~1 P# o; A& Q% \3 r+ p$ |% b  o& y1 }
65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ z& P1 A$ j% b3 \A:56g and 63g 56克和63克$ l4 h+ q- s1 [# m0 ~$ n! }
* r. m- l, o$ T0 L2 M/ E. O$ s0 l* Y
66.Evaporated milk is a concentrated milk that is produced by removing: Z  D% a% Q, B5 n8 A) n* Y( F) E
炼乳是一种浓缩牛奶 是去除什么做的3 z& r% ~, e. W5 U. @6 U
A:60% of the water 60%的水
3 G7 Q9 o1 s" X( X% H" q
) ]+ l+ F( k: w' ~6 e. x  q67.A method of cooking that transfers heat through a liquid or gas is:7 S; n7 i& d2 T$ \1 E' K
一种烹饪方法,通过转移液体或气体是:
- G8 f9 l' a( U  X9 {% ~A:Convection 对流
1 M/ w( ?8 J/ d# l( r8 V& W; {+ Y" _) C$ }# ?
68.The cooking of starches is known as  烹调的淀粉被称为
' T0 W% u' D# E6 Y4 i4 bA:Gelatinization 糊化
, j! n( Y0 u9 [5 N, \6 o- y
0 M, P4 A" ]% R% T5 A/ U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" w" X6 Y% G$ h4 f! V) UA:Braising 烤" Z% |/ v9 w/ L" V  G3 c+ s2 I+ i
  M+ _2 x7 S0 j% |9 s
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:
& O5 c# Z4 l) d. I. pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( v, ?, H& _4 p. b, m9 E) g& u! O/ \$ K
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. O* r9 v2 f6 F# I. S, U& _
A:Fumet 原汁$ I7 W8 K; |  p! a# U

" l: w2 u0 ?- U2 w  z7 K72.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
0 A2 h0 z6 n5 k4 D1 O7 x0 AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 k* K- s/ R/ |" d( C

3 U5 e4 S" [8 u  b0 c73.Which of the following is a principle not used in stock making?/ H6 w: Q6 B/ D% [- n/ t7 u, e
下列哪一项不是用于制造高汤(低汤)的原则?, ~; \( i) y  q# Y- C3 Q' o: i
A:Start the stock in hot water.开始在热水中操作7 W4 M! N0 k' y$ S) R& W

) F: t# ]# Q- F74.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
% T1 K/ Z. L9 L8 h& a! vA:Remouillage 法语熬汤
# y7 j3 x* L0 A$ n# |+ Rhttp://www.haibao.cn/blog/post/176242.htm
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