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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。
/ [" W% L1 W6 j9 s, a3 \/ m4 V' k) b, P& k, |8 \
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。! a) m1 X6 D6 ]
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/ s/ t7 G! u; @* z
1.Which of the following methods should be used to determine doneness in a New York steak?9 m; W/ I4 E% N+ u* F# m, r
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)$ \; O6 t0 w$ D4 v! x
A: pressure touch. 压力触摸/ f( T* Z+ l6 L( M( B$ \) V
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 }* C. v' ~* H" H7 }
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' h7 Z% t2 n  k. Q( G
A: acid  食用酸
# L3 y2 W, o$ M0 q# e4 i/ r3.Vegetables are major sources of which of the following nutrients?0 s+ g! M) k) a' F
蔬菜中包含的主要营养有哪些
9 d7 A. y; D: N: Y+ _$ N! aA:vitamins and minerals. 维生素和矿物质。
; T7 D' `1 O; f! V" O3 I4.Cauliflower is commonly served with: x; D& |7 ?2 z: A5 L. X9 \8 n$ |
花椰菜(菜花)最常见和那种酱汁搭配
0 b  R0 d5 E6 j% K1 _* fA:Mornay sauce. 奶油蛋黄沙司8 s5 u2 U; r; q7 A1 |* H
5.Which combinations of products are found in pie dough?6 J4 h# P9 `3 f9 U1 d# K
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 G0 J, A0 N. W# u7 Y7 BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 E$ J! a7 c1 H1 V7 S; x& r1 \6The French term for mussels is 法国语青口(海红)叫什么
. O, q. ~6 C+ CA:moules.法语青口,海红5 c( ?+ m6 [9 Z0 N+ v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
2 X3 f+ k+ F9 r1 XA:faintly fishy. 稍微有点似鱼味
/ ]" n0 V* Y% z$ B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: D, K0 \) g" m9 P! J  tA:2 days. 2天
& i) i* g1 U& ^9.What are the principle ingredients in ratatouille?
) ~  l* [& T, I( X$ H1 m炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 Q6 Q5 B- r  d5 Y. S1 h2 X5 j( |A:Zucchini, eggplant, green peppers, onions and tomatoes! @0 y! P8 w) M6 J1 W* i
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), v. G& R3 j) b  H
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 q* I/ P4 n0 OA:cook food in quantities that will be used up within 20 to 30 minutes.' n1 y2 f* k& Q$ X) L
大批量烹煮食物要在20到30分钟内
& Z# I7 U; n! g4 a" p1 Z1 l11.What person has the authority to issue a Health Permit?  X) k7 L2 C) K' S* E, R5 C
谁有资格颁发健康证(卫生证)。
. c7 _1 [4 C9 k( I" v. `A:Medical Health Officer.; e, V& b" p3 L! U
医疗卫生官员。( l7 k3 ]& s7 N1 x
12.For what period of time is the health permit valid?
% F% y! G4 }* u$ _- u9 W' \- b健康证的有效时间是多久?& f4 `) h* F# g) H1 ~
A:12 months.12个月
, Y9 ~: }6 Z" |/ e% u  f) P- U13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 {) w! F; Y5 f* \! B: M  n
在食物和饮料准备区,通风系统换气的标准时什么  O/ c0 D5 J7 X( Z5 G  A
A:08 times each hour. 每小时8次4 u9 p  R) a7 D1 O! n; v2 E; D
14。The minimum temperature for manual dishwashing in the wash sink is
$ A/ Z& j" s/ \手工洗碗,洗碗池的水温最低多少度?
# J. y2 p, A9 o# i3 _  m" a: A* xA:110 degrees F (43 degrees C). 43度( v- T! [1 U) Y, M
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# T) k0 H, |! W$ K- A: V8 H: i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 p2 h+ d8 H* rA:180 degrees F (82 degrees C).  82度
2 i3 n) r# u. o1 N2 k7 q* i8 ^16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! v) T, ~5 M" A6 y. g" Q  {! U3 r$ e/ e9 p用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ d3 J2 m7 D  ]7 k8 c$ T6 i/ F5 n
A:en papillote.  法语自己理解! p5 K& y% f% y& U- m
17。Wing or Club is considered a
& D  w5 Q$ z* r  r: p6 \翼和CLUB 被看做是一种...4 r* w$ K3 V+ ]- I/ f
A:Bone- In Cut     带骨切' H: W; v8 U9 K8 ~: m6 n4 H2 u
18。New York is considered a   纽约牛扒被看做是一种0 {7 ^0 S; {8 }0 q* A
A:Boneless Cut     无骨切2 R- |  P" p1 f+ m# o
19.In general, a court bouillon for freshwater fish will contain. D/ K. j+ j' n; U/ G+ i  m, w2 x
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6 q! i7 n+ M" {5 H
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 M4 m/ `. O5 J; c
和做海水鱼同样数量的调味料和香料2 T5 A9 W, k1 i. T7 W' F2 E- v
20.Anise is very similar in flavor and appearance to
/ F$ [4 X  @' t八角和下面的那种原料有相同的味道
- J' C  N8 V2 b3 HA:fennel  茴香
$ T, z* t) n9 Z4 @' ]- c6 u" K21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" P* g0 B8 r! a2 X& k6 \& a3 c下面那种原料更像大葱且有平面的叶子
+ }" P& s  u+ X* h( v) `A LEEKS  似蒜葱 (这边人叫京葱)
1 K1 b% k' S4 W! v: K2 r; R22.Which of the following cutting shapes refers to a small dice9 C! Z" q9 W1 ~5 \  E
下面那种刀切形状指的是很小的粒(末)
- y3 j' @+ Y1 S1 R% H4 BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 I9 d% R1 B8 g/ S6 o2 D23.Oil is added to the water for boiling pasta in order to
+ q& _- S9 Z" H% N向煮沸的pasta (意大利空心粉 )中加油是为了( f1 V# N& B, @
A:prevent the pasta from sticking and to minimize foaming action.& `9 y9 E. |. t5 f
防止面条黏合并降低发泡。
; K6 F8 G; z6 y( c7 z24.Which pasta dish features pine nuts and basil?
6 h. R, ?* x( _/ {下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ u: ]' b( d! Q# @1 ?& PA:Pesto.一种绿色的意大利面酱
. C( V7 P+ |0 t; b; Thttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?' ~3 n0 k2 F1 d6 u5 _
下列哪项是一个春天的蔬菜类似于菠菜?
  _( Z7 \7 [4 ?  v6 A8 K' ?9 _7 bA:Sorrel. 酢浆草。) @7 q5 a  n$ B/ f
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?
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:
7 ^* n/ U  P0 M. q哪位厨师最早带来高水准浮夸的美食
. `  p# {( K, l* Q3 JAAntonin Carême 人名 安东尼·卡罗美- L' Z  ?; l3 n5 q8 C
) _* I0 X& L; r, [) N
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% {. d& i" U+ G+ A8 O3 V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  r. C# G$ E2 ^5 H, PA:Cast-iron stoves         壁炉
" U1 Q0 l( o4 Y% z; K5 c3 c$ U- Dhttp://www.usstove.com/products.php?id=6
$ A4 o. c1 v5 v+ k3 w) F; F: ~. ?, z% O6 X3 i9 b3 C5 o: p8 b: `
28.The French term used to describe the roundsman, or swing cook, is:
4 c$ a# C5 z9 h1 M9 D法国术语,用来描述roundsman,或摇摆厨师是:- O5 b  H' J8 R# _9 f& j
A:Tournant   图尔南( W$ A. w" E/ z9 W1 R/ a8 s3 @
; F1 v2 Z2 l! N- O) I- S
29.Another term for the wine steward is:* s$ ]- _) v' E. Y: }3 s, o/ c
葡萄酒侍酒师的另一个术语是:' D4 ~) n9 L& H& h8 v1 }
A: Sommelier 侍酒师
; t5 E* m! v, m, Z' ~0 z" o! Z
/ m3 w* w3 B4 [' \: Y30.Molds, yeasts and fungi are examples of a:9 L3 ]: e( B( P' g) W
霉菌,酵母菌和真菌是一个神马例子
4 h5 a$ c9 T. H) b( VA:Biological hazard 生物危害
8 U' o' E$ ^' X- ], J% ~# \$ |* ?) Y
/ g- P+ Z- z: _5 D3 K4 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! ^  F6 \7 h, z+ E' C0 a
根据加拿大食品检验局,食品的危险温度区在多少之间:. L; q: i9 \; n5 r
A:40° and 140°F (4–60°C)     4-60度0 w9 E. D5 x; d# z2 c1 D* r
. }2 |# a& W4 Y4 F2 E2 D
32.All bacteria need the following for survival:0 }6 p+ G0 s" ]7 \
所有细菌生存需要以下哪些内容:4 w2 h6 }. d8 E3 O  q5 F
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' ^8 I- y1 u# ~, G3 w& b8 u
2 z. s5 t( ~  i; [0 ?" [$ Y& N. H
33.Which of the following correctly represent critical control points in a HACCP system?. L, V2 [  r& D
以下哪项正确表示了HACCP体系的关键控制点?
& \- l* m8 f  }. b- yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  }# z3 V2 p7 C; w  D食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 o4 F) o9 e' ?2 @; c1 |: u. ^9 }- t+ @- S- S: o2 T$ y" y
34.Which of the following is not an example of a carbohydrate?; l& U, C; b. I1 `# w
下列哪一个不是碳水化合物的例子?) p* \$ Y3 k8 ]- @% \
A:Essential nutrients 必需的营养物质4 d9 W+ M2 C. H2 w8 W' f
. ^6 q6 c. B) @" I/ F, P
35.The process by which a liquid fat is made solid is called:
, z7 O+ n6 V  ^6 {, ^+ z液体脂肪做成固体这个过程叫什么! g9 c2 d  w- P2 G: e) F% [: X8 Z
A:Hydrogenation  氢化
" V+ C6 i% V* t8 ]& x: C; A& P- I1 g
36.Which of the following is not an example of a fat substitute?! f; n2 Y# P) x
下列哪项不是脂肪替代品的一个例子
: @' w& \9 ^( f7 @A:Acesulfame K  安赛蜜K表. ]9 ]: j% {! k
! f/ ?; @3 G; W
37.Health Canada requires that a product labelled "fat free" contain:
9 _* Q& a- f! E- R) Z# X. y加拿大卫生部要求的产品标有“不含脂肪“包括:
" o5 s0 Y4 b: v: X4 JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. I- ]! m4 ~# ~8 [" c( Q
( I! q. s9 i/ a: P
38.Which of the following is not a problem associated with converting recipes?
. `# F0 D5 c5 q- N# w9 B下列哪项是不相关联的转换配方问题?
+ S2 v0 }. d" s0 b8 s: ]6 _. hA:Unit cost 单位成本
; x$ p8 D4 L* J) C, j: o) M& t
4 {7 b9 C" u8 U% E7 g39.The condition or cost of an item as it is purchased from the supplier is called:
' D5 t/ X; b% }) J- I9 s5 t从供应商采购的物品的品质或成本叫什么# d9 f% D5 r( w
A:As-purchased cost 购买的费用% h* O7 ]/ h( s1 h4 k0 R# M

6 K/ \) o! w, L40.The amount of stock necessary to cover operating needs between deliveries is known as:9 B- s7 Z: Q) `, C/ X
在新货到来之前用于日常所求的必要库存量叫什么# v# j* n# b& L0 f1 X2 C! P1 ?, O
A:Parstock 基本日常最低库存
& K7 t3 ?! c5 [' g8 t5 A
" a4 h# l! P$ r41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 c$ Z' c+ l& K' G7 _3 m下面那个缩写是用来表明正常库存流程?( K6 Y6 `, z/ `% F
A:FIFO=FIRST IN FIRST OUT 先进先出
# Q# v% W( J* ~6 q. n1 a4 W9 y
42.Which of the following knives is used to turn vegetables?$ l' Q' W* K" P. C  J- g6 U" I
下面的那把刀是用来打开蔬菜吗?4 r; K. m7 Q* U# W3 a: c1 S
A:Bird's beak knife   鸟嘴刀
3 U* q" n8 i  _4 whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 \7 M. u% ~; f5 E5 W  G) C

% _. r% r9 \9 K: y, p7 Y- c' {43.What is an instant-read thermometer best used for?
- w$ z, B) d+ Q, i3 U- T即时读温度计最好用于那方面?
4 l+ Q5 E! d0 V% a0 T7 tA:Checking the internal temperature of a roast 检查被考物品的内部温度
9 X/ [. f( q: d  E) G
) d! c$ S8 L7 y' F8 R! G44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; w2 g' |6 ]1 T* B* e
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ z5 i! c+ l) c, B3 S& l, D) R3 }A:Cast iron 铸铁
1 Y0 R! X! ~& T8 v% K. g  b" c$ Q2 |! \: u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  G' a! P) V# d' r1 m7 v
哪件装备下面有一个可移动的碗和一个S形叶片?
$ i' J1 I8 g  B# SA:Food processor 食品加工机5 a; z$ J9 O6 _8 L% t+ T+ ?' `9 b. j, M
http://www.google.com.hk/search? ... iw=1263&bih=572
4 u5 h& d8 C2 A  v  E7 h% ]# D/ ~9 ]1 V9 @$ k
46.Which of the following is not a rule for knife safety?
- V2 J- B# G, G: ~  }" L下列哪项不是用刀的安全规则?# M( R' Z" f7 q2 r$ _: U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 M( B* Y! J& i$ a' t! ^( f
% C8 [! i8 T8 _, B) ^# B
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( E. r) ?8 F" D. q0 H) {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" b& f; U+ @4 e; ~2 K. O% ]
A:RondellES ; [+ c8 _  v+ i" F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( S& G+ x) v2 H9 z
6 p" P& H% K0 Y% r4 s4 E2 T48.Which of the following is a diced cut used to garnish soups?
9 m. ^! J; O0 n4 a/ L, ~+ E) O) ^下列哪项是切成小方块用于汤的装饰?$ j; g1 A# d, f' c
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: S- A1 ?5 H% @- o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 i) \+ D- ]: `6 q- H' N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( o8 ~; A$ k; ~A:Gaufrette
+ t4 t; v( p6 ?4 W: _& W' Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ |& P# n* q3 {4 X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ r1 I- l6 T0 E3 l& `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 M; ]: `( ^& m) ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* V* {. G6 y, }! r& 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)
& i. s) @1 a4 CA:Cilantro 胡荽叶 香菜
) Q6 ~- g+ Y1 ^8 n4 ]) n  Y' Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 u. a0 I9 u) n4 G( Y! `% Z9 E( D. a! i& p. i
60.Allspice is made from:/ A0 Y& P7 e4 c: [
多香果,  多香果香料是什么
0 K+ k: H& ?3 [. X, Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  l' c1 |" I4 V7 l
A:A dried berry 干浆果0 y: r  A. v. B8 F4 v
: h3 x$ M( A& p% `+ O, p3 @
61.Which of the following are used to make a sachet d'épices?6 d2 A# F/ Y, S1 r& v
下列哪些是用来做香包德épices?" W& A! i" Y* C9 s2 g4 W
http://www.sachetcatering.com/" Q) ~# ]( L6 `" o2 y% v( N9 `/ M+ @! i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! M( o$ D8 Z1 ]5 _0 k: P
' B) j! d+ ]1 E* s* M" b
62.Which of the following condiments are not soy based?
# ]% B2 g( [& h+ V6 X下列哪项不是酱油调味品的?6 |) x1 r6 W$ a& Y$ D0 s
A:Wasabi 日本辣根
( `3 n+ ?$ B0 h' X  q. B+ {/ a; J
9 r) ^! \, |; s& `6 q; B; o! {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( D" E/ c& [/ r9 ]9 f
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:& t8 M5 b% E* _- z3 V$ y+ U
A:Pasteurization  巴氏杀菌" D; ]) a% q% M$ m6 `  P, x

7 a) l8 `5 o8 R  T2 V. @64.Which of the following steps is not the correct procedure for whipping egg whites?
- \1 C1 c& K& V  q2 t9 c下列哪个步骤是不是正确的蛋清搅打程序?
. u- D  H, M2 c- X  t  eA:Allow to rest before use. 允许休息后方可使用。
  @3 I1 i& C/ }
# z2 B! ]9 @9 O$ h+ y; }65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 z$ D; }$ E6 E6 Y+ |$ bA:56g and 63g 56克和63克# T! T: s6 h8 K( J) ~( E

, o! H, z. k) w. [6 }66.Evaporated milk is a concentrated milk that is produced by removing
# `& q. X" k0 G4 y- S/ `炼乳是一种浓缩牛奶 是去除什么做的" \2 `! `& X$ H
A:60% of the water 60%的水  Z! U! G% E8 K7 v) K2 x+ {
! `  a$ ]# O. D/ N
67.A method of cooking that transfers heat through a liquid or gas is:4 ~" v0 G! c4 w( m
一种烹饪方法,通过转移液体或气体是:8 l: ^2 V6 B* }9 a* y
A:Convection 对流
/ `5 f+ t1 ]. U
( Y$ k1 [$ c6 V( ]$ @  L' M- T68.The cooking of starches is known as  烹调的淀粉被称为. H# ]0 f7 |: B
A:Gelatinization 糊化# x1 P* d8 \( e0 v6 g% _
6 Q! R) t! j& o: |* r
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) P) B0 f! i! e# l9 C1 b: |
A:Braising 烤
0 P+ ^; |! B9 g; r; H" g, X3 I: V& o" B& e0 A9 c- T/ M( k- M
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:
$ U' L+ a6 U$ k: YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' K: N; i: V# Q6 I
6 o& h; H1 G; N71.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
/ Y& w$ i* X' hA:Fumet 原汁8 Z5 d/ U" ?: i$ Q

# C  j. |% n3 [  H9 N2 x! S$ b# S72.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
- l$ s6 t1 k5 W1 x6 c; g. jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& y: J  l, f( j1 _& [$ l7 O, m* K9 W2 M
73.Which of the following is a principle not used in stock making?
: B: F( h+ @' B' x$ q下列哪一项不是用于制造高汤(低汤)的原则?; r) g. {! f2 s
A:Start the stock in hot water.开始在热水中操作$ Y) b% c. M7 C* ]3 m2 k4 ^# L( T
+ g, z0 T: _; ]2 a5 K. a5 G& L
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" H9 n+ H& N; z
A:Remouillage 法语熬汤
: _+ \1 V! g+ H- o6 [http://www.haibao.cn/blog/post/176242.htm
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 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。
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加油!
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