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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。2 z' K9 [( X, I8 I$ I- C
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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。8 K7 `7 E$ s( q' }. U9 d" S3 X
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$ e$ {5 l0 u5 P' c( W
1.Which of the following methods should be used to determine doneness in a New York steak?
3 G% E# x1 C# W- w; q- m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)
) N+ @6 F( d" g" c! PA: pressure touch. 压力触摸5 l0 W$ R- b2 e( g% H" X+ p. n
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; w# O3 Z  t# `/ Z
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0 p! h* u: j! j
A: acid  食用酸
/ [9 P& ]  T7 y1 K: B# ~* _3.Vegetables are major sources of which of the following nutrients?  p5 y. T* w9 W9 r3 {
蔬菜中包含的主要营养有哪些
! N. ^2 b$ S. I8 E/ i; r: CA:vitamins and minerals. 维生素和矿物质。
: M* n8 D, Y' S  K, e8 L1 c' s1 h4.Cauliflower is commonly served with
! W9 S, f! \( O花椰菜(菜花)最常见和那种酱汁搭配
; P6 V( i* w) PA:Mornay sauce. 奶油蛋黄沙司
+ i  A1 u3 L( A+ A. w0 [3 L5.Which combinations of products are found in pie dough?9 [% y& \) I/ t; m7 a4 e
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 ]8 p: z1 \1 e: {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# s/ I) I' V$ \; G1 {
6The French term for mussels is 法国语青口(海红)叫什么
) |) V3 B0 v9 I2 YA:moules.法语青口,海红( ~% R% _: r, A9 \9 e
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* h" F6 \; C+ m3 d/ e3 y
A:faintly fishy. 稍微有点似鱼味
) C' k5 n5 |/ N* b# I* ?: A9 S' D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 t9 N7 B6 H1 l, c' y
A:2 days. 2天
# @4 H6 n. K% p/ N7 X7 d5 @2 Q9.What are the principle ingredients in ratatouille? ) F( N1 e% d6 x- h& D: N
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 q" H; W0 P4 D2 ?7 l6 L# v; l& ~- c
A:Zucchini, eggplant, green peppers, onions and tomatoes( ]) t4 j! g3 E: k' M4 Q# G
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) F7 t$ c  ^, r- @- ^* ^; _* L
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 K$ l$ ^2 h  `/ }5 nA:cook food in quantities that will be used up within 20 to 30 minutes.
1 r" s5 s/ X/ W" u大批量烹煮食物要在20到30分钟内2 v) @/ c/ k- [3 d4 b1 a
11.What person has the authority to issue a Health Permit?
* x6 Q! j4 W. Q% V/ t, A# N谁有资格颁发健康证(卫生证)。
6 h- x1 k# r; @A:Medical Health Officer.1 s9 G9 O9 Z) V0 X) r
医疗卫生官员。; b: C9 m) }% i4 M3 o# o0 Y4 j
12.For what period of time is the health permit valid?
4 `7 U2 Z% S3 u5 X0 m8 B6 c健康证的有效时间是多久?
& [# b/ i3 q9 Q/ V& JA:12 months.12个月
1 r; Y' X2 ~+ O* O8 X5 z13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 t" Q& q4 K% F, K9 Z9 i, V
在食物和饮料准备区,通风系统换气的标准时什么
2 b- {  J. `* DA:08 times each hour. 每小时8次! [2 {: V. A% z7 g* c; [
14。The minimum temperature for manual dishwashing in the wash sink is
. x. W' [' d# c8 h手工洗碗,洗碗池的水温最低多少度?
" g5 Z& N( |, z* h* X3 ?A:110 degrees F (43 degrees C). 43度0 H, @" c. t2 ]" l4 z- l0 Z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 h7 k  b5 Q. v3 Q! }- @6 C: y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 g  A' O. E* S+ I9 Z% Y0 p) \A:180 degrees F (82 degrees C).  82度
5 l4 v4 |; n' `  o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ _4 X3 ]! D6 H9 |4 v; O& t8 W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% u* f! i6 I! c5 O" {9 c2 ^A:en papillote.  法语自己理解
4 L; e$ ]( ^  v$ m- y( X  d17。Wing or Club is considered a
/ b/ N7 x3 l2 }; O) ?) S翼和CLUB 被看做是一种...( e, Z5 c$ A& Q* D4 x# ^1 B. q$ e
A:Bone- In Cut     带骨切
% T; I9 Q- Z5 w9 P18。New York is considered a   纽约牛扒被看做是一种
( L  n0 a( @) w( eA:Boneless Cut     无骨切
6 C3 Y% o3 C8 ?+ R19.In general, a court bouillon for freshwater fish will contain: v3 B6 \2 \- O3 ~7 ~
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
7 i9 m  @" Y! _/ X- H) _# C/ vA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. r8 n: Z" g& ?# b( C: i
和做海水鱼同样数量的调味料和香料
. g# Y2 ^2 p5 `& u20.Anise is very similar in flavor and appearance to
/ o4 l$ N$ g0 t. `八角和下面的那种原料有相同的味道6 \- B& ~% ~; [  t3 c& P+ L2 ^, a1 |
A:fennel  茴香
2 F' L& |7 j6 \5 g21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; ~. A+ W$ P; }) S下面那种原料更像大葱且有平面的叶子
" F* [, ?1 H, `4 d7 V' z" xA LEEKS  似蒜葱 (这边人叫京葱)
% L$ B) ]& i4 g1 P22.Which of the following cutting shapes refers to a small dice
  t% {' K* R- M* a+ v下面那种刀切形状指的是很小的粒(末)
5 x5 Y7 B- ~) }; SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。. ]: \, k1 h8 Z. t
23.Oil is added to the water for boiling pasta in order to
. A! G5 y* n  Z: A4 \5 P$ y向煮沸的pasta (意大利空心粉 )中加油是为了
: k9 ~& p$ U7 J8 Z& B0 {A:prevent the pasta from sticking and to minimize foaming action.) t+ }+ _$ a' `$ A4 p
防止面条黏合并降低发泡。: e& x: q4 p2 ?# [' }
24.Which pasta dish features pine nuts and basil?4 d7 ?5 q: n; ^: g- Z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ {) E: I; a* N$ }A:Pesto.一种绿色的意大利面酱 , z- U2 F+ U$ p3 v2 \/ j( O
http://www.tianya.cn/techforum/content/96/563836.shtml- Y5 I! v" @* C! W7 B! T. t& _
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25.Which of the following is a spring vegetable similar to spinach?
$ g: g2 y( i6 S# O7 W下列哪项是一个春天的蔬菜类似于菠菜?$ B, J  S5 k5 G0 h
A:Sorrel. 酢浆草。: B8 O4 u+ n9 o4 Z
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:
6 @4 n" L4 W' q( w2 \/ F6 Q哪位厨师最早带来高水准浮夸的美食
0 [6 i4 C  W3 h- l6 ^AAntonin Carême 人名 安东尼·卡罗美) \0 N1 S2 K  r% I4 S% Z

0 k8 k. |& M3 s2 v$ v, m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) Y: v; u5 M8 S2 X" W! D* E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 ^1 {( e, T7 |
A:Cast-iron stoves         壁炉
5 K& V# r* M: X  V4 \http://www.usstove.com/products.php?id=6
) N3 z  S+ b2 r# @8 H8 \/ L
. H# H  {" E. E& S* m1 }- E+ l/ z28.The French term used to describe the roundsman, or swing cook, is:
3 C+ a" }7 D9 {" C法国术语,用来描述roundsman,或摇摆厨师是:
$ m' H4 \4 ~$ s/ T, v7 ]A:Tournant   图尔南
: ]. E& `5 j8 n5 g! j9 P1 d- }9 p0 e
29.Another term for the wine steward is:
1 z* C5 ]' N2 H1 ~  i) d; n) O" U葡萄酒侍酒师的另一个术语是:
4 d" `7 s& d6 {0 p4 iA: Sommelier 侍酒师, `  {6 `! H9 P0 i1 {& L2 u
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30.Molds, yeasts and fungi are examples of a:. Y: T2 K, N6 L5 n. ?
霉菌,酵母菌和真菌是一个神马例子
0 n6 @: d% K6 S, k( y9 cA:Biological hazard 生物危害0 q) `: H- U$ L$ F: V0 c
2 p& L( l0 b( H/ C' k9 |6 R3 e
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 o! A  @. m3 s  o根据加拿大食品检验局,食品的危险温度区在多少之间:
- P' W* j; W! Q$ @6 @A:40° and 140°F (4–60°C)     4-60度
5 V2 x7 l$ o$ @2 O8 g, J$ n4 q5 a' r" M5 D3 {. K0 l. [$ a
32.All bacteria need the following for survival:
. U& C# p9 D' C所有细菌生存需要以下哪些内容:8 v3 p/ `1 N# }3 i3 b; W
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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$ Q& G! _: H+ C/ @9 H% n: _33.Which of the following correctly represent critical control points in a HACCP system?9 t, ?  b0 z# U7 o
以下哪项正确表示了HACCP体系的关键控制点?
6 Y( F4 r# v7 }0 i  ?) }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ O0 Q) |$ G7 V4 F. X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. d  ~. R$ Y# v

( V, y: s4 K; {# i. W- J" h34.Which of the following is not an example of a carbohydrate?; I( d$ ?) p' h0 S% k4 e
下列哪一个不是碳水化合物的例子?
* ^$ D% W+ G  n! }$ W5 JA:Essential nutrients 必需的营养物质+ x- P/ i: L1 w; o, C3 C

" r" ^' J6 u) ?9 w2 w3 v) n35.The process by which a liquid fat is made solid is called:* q0 i/ _5 E9 m& x
液体脂肪做成固体这个过程叫什么6 M* t. g9 e2 J9 a0 H  S
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
* z" ~# I% X- n/ _  E* U9 H! C+ L* X下列哪项不是脂肪替代品的一个例子- p9 T7 |* d/ K: Y- P7 q$ C! D
A:Acesulfame K  安赛蜜K表$ g4 C$ Q* Q! u8 a) b6 U
9 p; d; a# B8 f1 L
37.Health Canada requires that a product labelled "fat free" contain:' a" O: A: T0 c: A3 b7 a
加拿大卫生部要求的产品标有“不含脂肪“包括:- `+ w, ]& n! l; J1 o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 J: a( k+ d: r$ L. I- B
8 {! F) m) w* y
38.Which of the following is not a problem associated with converting recipes?: l6 V% j9 L: O1 \0 C
下列哪项是不相关联的转换配方问题?
( I; n7 d. o% i$ [A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
3 |! I$ l# {% i; r1 F0 M; Q3 g6 v8 C从供应商采购的物品的品质或成本叫什么
, A  y# h( |* Q- GA:As-purchased cost 购买的费用
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1 q8 ^+ d0 B' u- j% z40.The amount of stock necessary to cover operating needs between deliveries is known as:
& Q- l& S: X( X  W+ i: Z在新货到来之前用于日常所求的必要库存量叫什么
; L/ q2 i# ^# H$ Z1 ?7 IA:Parstock 基本日常最低库存
8 E! |7 w) G) H( y- ^7 i$ B; f
4 L7 D$ U# N# }41.Which of the following abbreviations is used to describe the proper rotation of stock?# m" Z4 ?. [3 }6 g  Z* l+ b
下面那个缩写是用来表明正常库存流程?
" M/ v4 ], d, r' ~, z% HA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?, X* q5 H- o7 A1 i# I, O/ Q: K7 b4 r
下面的那把刀是用来打开蔬菜吗?
, t; H2 K  C* E4 k9 X5 ~$ Z( qA:Bird's beak knife   鸟嘴刀/ B" x- G$ ?8 {2 G3 o$ {# d* W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ \9 R" ^3 g$ p0 ^' Y/ M

3 Z. q2 X$ P+ o43.What is an instant-read thermometer best used for?' G' D& H7 J2 y$ U0 d( s
即时读温度计最好用于那方面?
% A& U: \4 R- |0 \0 R1 |A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( [8 v* [' u# `% G下列哪些金属材料受热均匀,通常用在铁板而且非常重
& T2 ^9 a' m) E: M! OA:Cast iron 铸铁
1 u- b; N- `2 N$ W( I: w) ?+ ~6 E7 _4 n3 A7 K/ m4 i5 ?# g
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& j- I2 c, @2 o( l; k/ B: j+ Q+ @哪件装备下面有一个可移动的碗和一个S形叶片?
! h1 P, y6 {( XA:Food processor 食品加工机
# J0 ]7 A1 [) n/ _6 q3 yhttp://www.google.com.hk/search? ... iw=1263&bih=572
$ ?3 Y. y" a5 |5 @! [: N( G/ W! }9 e# \; M( S; ^
46.Which of the following is not a rule for knife safety?
3 |4 p) k: w* d0 G' f2 F+ _下列哪项不是用刀的安全规则?) h4 v; h# L! M8 S8 w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# Y' L# i7 x3 m+ Y/ D8 [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, z1 ^- S" b' H! G: ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ {* _) K! F( w" N+ I, g
A:RondellES
6 S: Y6 ?  @2 W  Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 o1 q0 v' u5 L3 R* D

) }2 ^: M7 T1 ?48.Which of the following is a diced cut used to garnish soups?0 \# T" r- D5 u/ Q: j
下列哪项是切成小方块用于汤的装饰?
$ D' _( A* c: o9 J0 ZA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) ]8 {) T- Q5 }1 G  `- R2 V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 |+ v0 g- |- O/ f0 z- D
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!!——
" a6 R4 h3 q$ D- bA:Gaufrette ( D  e0 r7 b$ {8 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" \+ g7 c# `- r( i, Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. g8 C% ?2 T( b; g7 H" L# Z) pGaufrette :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?' N: K1 k2 m5 m) p; R( O
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)9 c* N0 S1 M/ w: l4 m* F$ U
A:Cilantro 胡荽叶 香菜
( r0 G8 c* W6 J8 z4 Q$ D& D1 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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. @! Q, q! u$ m- E5 F60.Allspice is made from:+ F, S: H5 m& h6 b+ [- ~
多香果,  多香果香料是什么! D! C+ i2 }( ?4 ^/ {) V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; K' J. D' `) p! s
A:A dried berry 干浆果
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9 e3 {! m. f8 [) L61.Which of the following are used to make a sachet d'épices?
1 @# f# N( ]/ v  a, k下列哪些是用来做香包德épices?# L0 g; V0 B2 Y8 O" p! e
http://www.sachetcatering.com/
6 B+ x: s2 M; d  [- O1 }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 z3 }% v1 c: f9 ^; j! g; I
1 l4 B% J$ P/ s+ G! g5 h1 e62.Which of the following condiments are not soy based?' M+ f: j2 G1 v8 n0 k& J0 {
下列哪项不是酱油调味品的?
+ L8 f$ s- W2 Z# w% A- \A:Wasabi 日本辣根
' S- S) C. F, f& j3 d+ w6 g/ ~9 u' ?8 Y! a% ~
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 j- I' s( w7 |4 X& Z1 c6 l( |- Q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:# c. x& W0 m9 l0 U1 V
A:Pasteurization  巴氏杀菌1 C. [8 s0 T) B( \, H' ~
8 G7 J9 M5 A9 x7 H. H" i! c$ O
64.Which of the following steps is not the correct procedure for whipping egg whites?- H- k% Y2 ]$ p$ @; O- D
下列哪个步骤是不是正确的蛋清搅打程序?: W6 y6 ]0 A2 f. U) C
A:Allow to rest before use. 允许休息后方可使用。; n: q" M' v6 |
% O/ `  I( X( I' O* U: O
65.The weight of a large egg is between:一个大鸡蛋重量介于:* u2 I! ~! w  V, o# b8 p9 g, h
A:56g and 63g 56克和63克
5 _; w: i' C0 d$ B/ n
, W0 p$ W  y; S. F66.Evaporated milk is a concentrated milk that is produced by removing
) u! _* e. V- f6 x" j& n$ ]7 A3 A炼乳是一种浓缩牛奶 是去除什么做的! j0 S+ i( m% ~, F+ p# R
A:60% of the water 60%的水
( N' D0 g3 A- R, s% R  A& Z, w( V. e% w+ K/ f
67.A method of cooking that transfers heat through a liquid or gas is:
( M/ m5 v* L% J) S" P+ P0 S+ x' ~- w一种烹饪方法,通过转移液体或气体是:0 W( C' X- h9 J* h
A:Convection 对流& F; j# L+ r$ L# w2 f1 W

# w0 ?- V/ E! A+ H; T6 A68.The cooking of starches is known as  烹调的淀粉被称为
' l8 s- t4 m9 g# oA:Gelatinization 糊化+ j* M+ c4 U7 B) u3 M, M+ {6 n) F$ V
+ x; c0 C3 U/ b6 L2 M, {
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, `; G. U; a( Z; T8 t' K# n' AA:Braising 烤
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; ?- D0 T, c" _5 z' V9 C70.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:- ^9 S5 u% J' ~( w& A
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  _3 s/ z8 O6 Y5 j0 E1 x
5 \% J8 E( M- l
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  f1 b4 `. x4 S& nA:Fumet 原汁7 |1 t+ K* ~- j& \" A. R6 Z0 ]
4 z, ~" l6 p( D8 _# ?$ M
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
7 S# @2 J1 t( {1 fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" P3 S4 X$ L: L$ P* O/ d! n8 z

1 ]5 _' v' X0 d( f; j73.Which of the following is a principle not used in stock making?
- u, r1 h& ~$ W/ @2 M; i下列哪一项不是用于制造高汤(低汤)的原则?( |! i6 T- Q' e/ q+ p8 m
A:Start the stock in hot water.开始在热水中操作
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* y% U, i0 {# f7 H6 |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
( Z$ K* l. q+ n  I; l( x) E. qA:Remouillage 法语熬汤
! M  g" ^/ f% I1 P) ?' t7 J0 xhttp://www.haibao.cn/blog/post/176242.htm
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