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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 w& F4 t( U4 e4 d

& Q* K) j1 H* ~8 }* B3 ?: q3 U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。: P6 s( l3 Q- Y9 d9 L4 |
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
$ {: I  W: g! U1.Which of the following methods should be used to determine doneness in a New York steak?/ g& T% ]9 V' T
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)4 n! ^( ?3 h  I: ?
A: pressure touch. 压力触摸
  f5 X6 G1 @1 T2 {( }: w' I0 `/ X2 x2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 Z: `; M/ g* Q1 @( X/ ^
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
- r5 k( D0 r* S/ @( |  KA: acid  食用酸" S. y. y& p! S- C& |
3.Vegetables are major sources of which of the following nutrients?; H6 H5 h! |2 o: e9 G4 d
蔬菜中包含的主要营养有哪些/ B* M, ^. e7 |! d. |/ j) v4 M  a
A:vitamins and minerals. 维生素和矿物质。* ~# ?' k) N: [# H  J* g- d
4.Cauliflower is commonly served with
9 m' u0 m- ~# b2 j4 Q花椰菜(菜花)最常见和那种酱汁搭配+ J( D: R8 `. z" e+ y
A:Mornay sauce. 奶油蛋黄沙司
3 g9 ~! z4 `$ ~5.Which combinations of products are found in pie dough?
% M3 }, a; }5 I( {; k& f- }下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# u9 E* M0 O# F" D% A, S. ^A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 _5 X) M1 k4 n) l6 R, K+ ?" U6The French term for mussels is 法国语青口(海红)叫什么: q3 N$ k7 f  c' h" ?& _4 @: N
A:moules.法语青口,海红
0 [# R1 E8 }2 j1 B: i2 b7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. s0 E; G5 E6 E# t1 D  qA:faintly fishy. 稍微有点似鱼味
; d* c  z; o# s5 h9 u% F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 c( x& c- t$ A& E# j% n9 V. G
A:2 days. 2天
5 Y- L$ X: R" n7 i4 v9.What are the principle ingredients in ratatouille? ( P* g7 ^% {* v5 V& c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 k8 G0 r5 v* C9 Y( D3 CA:Zucchini, eggplant, green peppers, onions and tomatoes2 f# L- U- O0 `9 o, _) q( F
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ o0 L- e( H. J: H1 n  [10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 f" _! r( l8 q: H' @$ v% x
A:cook food in quantities that will be used up within 20 to 30 minutes.5 P, u' o+ w& I8 {+ F6 ?0 N# j7 s
大批量烹煮食物要在20到30分钟内
1 D  m% v" l- e3 J11.What person has the authority to issue a Health Permit?
' f6 h$ n" U) S/ B谁有资格颁发健康证(卫生证)。
. T* A! q) H3 i8 vA:Medical Health Officer.8 g, [7 i1 q, q6 n; x
医疗卫生官员。! ?" V' }0 @' Q$ ]; y- s$ X
12.For what period of time is the health permit valid?
2 c: K! e/ k/ O" R& \$ w健康证的有效时间是多久?
) Y9 c, E' h3 x# k2 S$ N, V& eA:12 months.12个月4 u  E" F$ w: V
13.In the area where food and drink is prepared, the ventilation system must be able to change the air% T: P" r& j! v% ^
在食物和饮料准备区,通风系统换气的标准时什么. T  ]5 X* l8 _+ S
A:08 times each hour. 每小时8次
# n& W# `4 Z. b9 |5 u+ A, D14。The minimum temperature for manual dishwashing in the wash sink is7 T" `; D) I- F( {4 I; a
手工洗碗,洗碗池的水温最低多少度?- j  W$ T( P1 J: R% l) f* E
A:110 degrees F (43 degrees C). 43度
0 L- c# A! O5 w8 A* w4 V8 i8 F6 y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ ~$ ?' w" B3 u" L2 L; B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 j* `3 m. h: @0 ?5 @
A:180 degrees F (82 degrees C).  82度# L5 d7 `$ R, K. j6 U% {2 p1 p. [" k
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. D0 M# t$ g& W, \9 t, w# ]9 R
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  p0 H# i; l+ a* V" |
A:en papillote.  法语自己理解
# b6 N& x0 L& x, g. x: f2 W2 D17。Wing or Club is considered a. ?. g  M) S: r- C" r& ?6 B; Q
翼和CLUB 被看做是一种...5 r; M: I% B  c+ Q
A:Bone- In Cut     带骨切/ M; x3 N2 f: ~. H( K
18。New York is considered a   纽约牛扒被看做是一种! J8 G$ @! e2 R% }8 f  l, X
A:Boneless Cut     无骨切( k% P, z2 l, }. f) s) y
19.In general, a court bouillon for freshwater fish will contain2 b. `- j5 Q/ o3 @& }+ Q
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; S; W" A6 W% F' P% f
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! z/ P' f. C) h8 J+ H. W
和做海水鱼同样数量的调味料和香料, v, r' c8 f2 Z( I' F+ L) m8 X. b# h
20.Anise is very similar in flavor and appearance to; ~4 `0 _( F; p( ]; A
八角和下面的那种原料有相同的味道
! T9 D  Z. T- Y* \* J0 ?8 @/ a, yA:fennel  茴香; K$ E+ d/ ~; L$ t! l
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' z  w$ f, G+ v. B$ }5 u" d
下面那种原料更像大葱且有平面的叶子
* F/ p8 A, E7 E( xA LEEKS  似蒜葱 (这边人叫京葱)# z* O6 @6 }& ~. f
22.Which of the following cutting shapes refers to a small dice
% }; X1 }/ M" l" F$ S# L下面那种刀切形状指的是很小的粒(末)
) {' x- r8 k0 M( j7 @, O! {8 QA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 ?+ `+ P! M5 \* c+ F" s; U23.Oil is added to the water for boiling pasta in order to
0 R& Q8 ^% \5 ]( p* M* k7 @# l1 I向煮沸的pasta (意大利空心粉 )中加油是为了1 n: ]# T1 z4 I! e: E. j
A:prevent the pasta from sticking and to minimize foaming action.
) _' z; x' s4 Q1 v# _8 V4 ]* v防止面条黏合并降低发泡。2 |/ j0 i$ z. f
24.Which pasta dish features pine nuts and basil?+ ~$ g# @3 R0 g$ b6 b( H
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( H0 p1 g, b  @- B) o5 J, R8 fA:Pesto.一种绿色的意大利面酱 / K  I# n. Z- {5 ?
http://www.tianya.cn/techforum/content/96/563836.shtml
$ b6 `) q( m4 g; h9 v
7 q  L8 ^8 U: v; k, {8 k% ?25.Which of the following is a spring vegetable similar to spinach?
" R' W1 w+ @: ?2 ?" m' E下列哪项是一个春天的蔬菜类似于菠菜?
8 ?, r, j( t) N0 E6 X! y! a4 \A:Sorrel. 酢浆草。8 ?9 M7 d/ c4 ]5 R0 V* h
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:
5 X- }7 g5 {% @哪位厨师最早带来高水准浮夸的美食
9 c) E$ q. [9 F, c/ ~' B9 g3 [AAntonin Carême 人名 安东尼·卡罗美
* v2 {/ ^, T* u5 _2 H" b
. `9 P5 L% r$ x& o: U; [- F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 i+ M5 t6 R: {' t5 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 。
+ ]/ x4 R+ G, G/ V+ l: G8 nA:Cast-iron stoves         壁炉
( L3 E  L7 N5 ]5 _& Xhttp://www.usstove.com/products.php?id=61 j! i" }. y+ m$ z$ p3 w* G2 g2 O

& D  n2 X1 w/ L7 M7 U9 _/ g9 z6 h28.The French term used to describe the roundsman, or swing cook, is:
. g, |( x& [" j- L1 U/ `) ?0 B法国术语,用来描述roundsman,或摇摆厨师是:" u' S& j% l4 l
A:Tournant   图尔南3 c  f, _) f  ^
: b; ?6 x. s7 }4 Q3 e) @
29.Another term for the wine steward is:
2 v) K. Z7 w  s, `+ Q葡萄酒侍酒师的另一个术语是:
1 s# C' p' g; s3 E+ N* tA: Sommelier 侍酒师
$ p2 {  h1 h0 J+ r" V% h9 \! r" v, k3 h; v8 c. q1 M  c# ^5 J
30.Molds, yeasts and fungi are examples of a:: [; f7 h, i% v* z
霉菌,酵母菌和真菌是一个神马例子7 ^" |% y/ {+ M. L! V, z3 p& K
A:Biological hazard 生物危害
9 a5 v  O$ _0 ?' [  Y: C7 Y$ U
  f, A1 h* _# _7 f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" z5 b* B4 Q7 Q/ t" ~; M1 s
根据加拿大食品检验局,食品的危险温度区在多少之间:& c* C. c! C$ G
A:40° and 140°F (4–60°C)     4-60度9 e& z! e6 _2 l$ U' Y) P8 q

" n' P4 K2 z5 `# G. [- |32.All bacteria need the following for survival:! W! i- C# j: D0 i
所有细菌生存需要以下哪些内容:
% M. A- k- y$ B5 uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! X3 R: r2 `: s2 @( \# m  r7 ]
33.Which of the following correctly represent critical control points in a HACCP system?. O' ]* A2 F( \  \8 i4 z, e
以下哪项正确表示了HACCP体系的关键控制点?7 _  Z, e2 T9 k+ `! h0 F* x* F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% P5 U# J: l: j- `/ v# }食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 r- E2 |; p/ t( P& y

, I. ]! Z9 o9 W0 d! e/ ?34.Which of the following is not an example of a carbohydrate?( Z; h3 p% ?: E2 L  v
下列哪一个不是碳水化合物的例子?. a5 e5 q2 c4 f( C9 G& Z
A:Essential nutrients 必需的营养物质  X6 i: N4 }+ c

% x* R! `0 P5 D35.The process by which a liquid fat is made solid is called:- [8 Z; g) a( d
液体脂肪做成固体这个过程叫什么
# s; j1 ^, y- ?5 ]7 j0 B& G2 NA:Hydrogenation  氢化0 ?# K$ T0 H9 H! F: L$ M

9 _. o; T6 ?8 A36.Which of the following is not an example of a fat substitute?4 n9 A+ ?. T2 L* u! f' B+ e
下列哪项不是脂肪替代品的一个例子2 I% {$ o1 {% o6 \! d! Q  U5 h4 t
A:Acesulfame K  安赛蜜K表3 Q; x0 o& {( w0 y9 j" X& L9 F
8 K  w3 e6 B' P2 Q0 X
37.Health Canada requires that a product labelled "fat free" contain:
+ g: g8 L& o6 E+ M3 k/ ?加拿大卫生部要求的产品标有“不含脂肪“包括:
1 @% G9 C$ J' S% N, A8 |/ W- ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( }  T9 J6 |! Q( Y- u
! k, A0 y3 ^9 L6 ]6 N
38.Which of the following is not a problem associated with converting recipes?( D( f( j5 V% m: R& W6 L) l" s* b
下列哪项是不相关联的转换配方问题?+ h" `4 N  E/ T- f; o0 q- q
A:Unit cost 单位成本. E0 O& _; }- t1 b, I  y7 O
6 K  A% r3 w1 g2 S
39.The condition or cost of an item as it is purchased from the supplier is called:
( ]1 }9 a: Y' A8 @从供应商采购的物品的品质或成本叫什么
9 ?7 O8 @9 |' [- ]A:As-purchased cost 购买的费用
+ p' I2 y3 }" b' i$ A2 R% {3 M; Z
40.The amount of stock necessary to cover operating needs between deliveries is known as:
: ?4 t, |7 |" A: G在新货到来之前用于日常所求的必要库存量叫什么3 s# P5 |; ?& q' @. o
A:Parstock 基本日常最低库存. x+ z: K- w: D) Q- n* X! ^

2 C0 p9 H- C# t3 x% t7 F41.Which of the following abbreviations is used to describe the proper rotation of stock?6 D3 Y  D7 G4 L: K/ \8 n
下面那个缩写是用来表明正常库存流程?
: t4 e  ^# U' n# uA:FIFO=FIRST IN FIRST OUT 先进先出
4 j+ j: @  q; |8 N4 ?* M
# G9 E: A8 j" \# T7 t4 F' x42.Which of the following knives is used to turn vegetables?
" C# ?2 S$ `! ~' x) a下面的那把刀是用来打开蔬菜吗?
; r- o" r8 M- @4 h/ cA:Bird's beak knife   鸟嘴刀8 |3 m. N+ |  b& u5 o1 ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 h; ~# z0 G( i) e+ Y. V, v( c# H3 M* L6 J& ~
43.What is an instant-read thermometer best used for?& T- K) v# l+ a+ e2 q7 G6 x
即时读温度计最好用于那方面?5 X+ s$ K6 j3 e- P$ j5 e) Q# }- k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 J8 z3 a! D4 b
- U4 ~  U9 b$ r" T7 B& v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* h/ o/ D3 Q6 K# r% Y, H
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 |7 A' {( }& W  hA:Cast iron 铸铁
6 b3 \4 O+ C* r
8 Q8 R8 h( `( d  _7 \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 b, X# `4 k" o+ ^; J1 h. @哪件装备下面有一个可移动的碗和一个S形叶片?
9 i  }# o+ m. l# d9 L8 qA:Food processor 食品加工机" j1 k( M5 f! Y8 C5 D9 j7 l
http://www.google.com.hk/search? ... iw=1263&bih=5722 t$ ~2 r4 l' a# R% j0 u1 `2 o( E

; o. F8 O. v2 m+ `: e5 a46.Which of the following is not a rule for knife safety?
  T2 p4 h; _5 H6 z: j5 ]! Q7 i5 z3 A下列哪项不是用刀的安全规则?0 f+ ^! P4 L$ Y+ q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 ~& }2 N  I, y
' y$ N/ r( l, m! ~* x' o9 K/ K+ R47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% I& D3 _3 B! e; g: }* e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" U2 \5 L% M5 C4 F1 g
A:RondellES
: U$ Y, j* D1 g7 ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 S; w8 X" W! a7 v
& L( _9 E6 h5 E, {! w+ `
48.Which of the following is a diced cut used to garnish soups?' d+ [: a, Y" I( _. F! r( Z! B
下列哪项是切成小方块用于汤的装饰?
' A% y9 C* Z5 n; ?$ E! y3 a/ WA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ }, C$ Y# K; Y1 h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; z* T; J* ]/ `8 x6 L
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!!——
. d2 q- q) E7 t3 lA:Gaufrette
0 F: c1 I7 p- M& E/ wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& a( z+ Y: R, m+ E
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; Y8 o5 y0 `8 |4 q5 zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ X8 R  a  s/ _0 f  t& h* m1 W

9 Z$ W, u* B* C( x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' X' {# X) ^0 k8 n8 F. S  M* M
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)
- b4 [+ l/ l# _6 \, bA:Cilantro 胡荽叶 香菜6 a! h6 m& C8 a- M1 a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
7 l+ A9 {8 H  i, Z5 s, [% T0 g6 ]1 t: r" L
60.Allspice is made from:
3 s. r* \' V+ a& s2 [" m( I 多香果,  多香果香料是什么/ O2 p* s- U8 t- @. e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 q& H+ }& T7 Y0 E1 D. IA:A dried berry 干浆果5 x) `- ]( O1 t

8 ^$ u+ _% S6 o6 Q3 Z61.Which of the following are used to make a sachet d'épices?
; c" s1 V5 s) a下列哪些是用来做香包德épices?; y; ?: z9 ?7 X! g+ W2 I+ P
http://www.sachetcatering.com/4 S: ?+ U9 j$ {5 D' Q* A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- W: n( r0 n4 h: u# i8 o; ^
) N/ O7 O0 h7 }- P/ b
62.Which of the following condiments are not soy based?
: P1 r$ y, H2 j) [& x下列哪项不是酱油调味品的?6 x" @7 w. v7 c3 R! u' n
A:Wasabi 日本辣根" Z1 e" J* S1 g5 `  Y

8 |. }/ ]' s+ Q" O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" J% X; d3 @$ b5 ~' p% Q( O) @/ Z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:
; w7 s, y2 P3 K$ f$ TA:Pasteurization  巴氏杀菌
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6 n- |1 V- {4 H4 [( v5 R. q5 R64.Which of the following steps is not the correct procedure for whipping egg whites?
0 ]0 r6 X) Q6 h* g$ X" [下列哪个步骤是不是正确的蛋清搅打程序?& a# m5 w7 r( X* w4 t/ ?0 g
A:Allow to rest before use. 允许休息后方可使用。7 u8 g% M* o( ]. v
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 S+ q) W9 ~$ s; f0 }" M* z
A:56g and 63g 56克和63克2 i6 W% v6 B" ?! T6 Q

. S7 }& S/ t, R3 t- s0 C66.Evaporated milk is a concentrated milk that is produced by removing( E% Y. `8 @5 ^! G' f. S5 h. r/ x
炼乳是一种浓缩牛奶 是去除什么做的9 B% h. X" F# b9 ^8 C; m. x% J
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:, F! d0 f5 H/ Y9 L% X: o
一种烹饪方法,通过转移液体或气体是:
8 n5 E# r( U$ |: [& mA:Convection 对流
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" N$ S0 V9 y' n0 S; A" [68.The cooking of starches is known as  烹调的淀粉被称为4 M" I% Z, L' u4 Q
A:Gelatinization 糊化
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/ ~0 r) ^. L; }5 r  V3 D3 N  V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, b. N7 M) _. L/ W; T
A:Braising 烤- c% }# D, M$ O. {

) c5 f9 j% T$ P1 K% c2 x70.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:/ h& h9 U1 k, K
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 `# D6 X0 V  X8 Q/ b5 H

/ r9 J; D8 ?$ U0 G* k* Z71.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0 f/ e, @& C. m# f- X
A:Fumet 原汁% I4 f  i7 V, l+ o4 M
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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
: `( V/ z- S; n3 L5 F4 D, p, iA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! ^: s' G4 d  ^* I; E$ ?) C: {% \73.Which of the following is a principle not used in stock making?( C# k3 w2 }+ P3 j+ G# e  N7 W+ h
下列哪一项不是用于制造高汤(低汤)的原则?' M3 W3 t: @- Q: d* B( [" X
A:Start the stock in hot water.开始在热水中操作. w" H4 F& `9 ?$ m0 C8 F+ z
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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" t" G* f" k; ], K+ W- r* j
A:Remouillage 法语熬汤
% I5 U6 N- I9 ghttp://www.haibao.cn/blog/post/176242.htm
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