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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。# Y! o  w% l" H! t" u

) D* d/ E1 m3 w9 N4 o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。
- ~, P9 f5 C2 F+ H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
3 ?3 a9 ^: v3 M' ]/ P& `1.Which of the following methods should be used to determine doneness in a New York steak?- [/ s  h3 W7 ]4 r0 d
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 e3 z/ R" e+ I4 KA: pressure touch. 压力触摸
  o* X, L8 p; A- C. z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 b; A' A$ f+ c' V4 j; p0 X) b
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
1 Y% a0 U! I1 n. k. F$ K# f: t+ l3 c. LA: acid  食用酸4 j  [8 t! H( a8 d0 R
3.Vegetables are major sources of which of the following nutrients?
8 m& K! F+ O' T- ^9 C6 y蔬菜中包含的主要营养有哪些) [( `1 }$ ^/ l0 f  `
A:vitamins and minerals. 维生素和矿物质。9 J; R9 H5 N) G1 x- O9 t4 o
4.Cauliflower is commonly served with3 P  F* {7 b+ M5 [6 Z
花椰菜(菜花)最常见和那种酱汁搭配% @$ K$ ^( m- `
A:Mornay sauce. 奶油蛋黄沙司, J# g; ^/ M, _( \
5.Which combinations of products are found in pie dough?
% W$ Z- S1 v' R% H( n7 t1 c1 B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 m4 Q: O3 f' h' P
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ Z6 e% ^5 W; ^6 ?% \! }8 P
6The French term for mussels is 法国语青口(海红)叫什么
( ?0 |9 f1 o0 O0 \A:moules.法语青口,海红
& b5 _5 z2 d, m. B2 Z% @7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% }/ G4 C, A8 u- m- ~A:faintly fishy. 稍微有点似鱼味
6 P- J4 s2 \* E3 ?1 Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 u# {+ |1 [  }" M$ v
A:2 days. 2天# v! s  m! N& p- ^4 ~! J
9.What are the principle ingredients in ratatouille?   A; ~& G6 y& G
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 w1 [7 N1 x. B0 DA:Zucchini, eggplant, green peppers, onions and tomatoes
' u  Z6 Z- O8 n; c- q, a西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 ~6 r  i4 |* b4 f  U7 L6 x3 g
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 V" n* C1 u% F& |. qA:cook food in quantities that will be used up within 20 to 30 minutes.
2 K6 G- \* n9 D( d0 f大批量烹煮食物要在20到30分钟内; R' z1 G( A2 j2 M! L0 ]& V
11.What person has the authority to issue a Health Permit?
- _6 F; n5 N6 k: p, y4 I谁有资格颁发健康证(卫生证)。- S1 o( x: c0 f
A:Medical Health Officer.5 c% j& U$ X4 G% O3 ~: b% X9 Q3 K
医疗卫生官员。
0 N( _( M. ~1 D% \* W2 U) d9 J12.For what period of time is the health permit valid?
) V7 p! v2 c5 J; J7 G6 u健康证的有效时间是多久?
  r/ S4 w  u0 bA:12 months.12个月3 P+ }, |8 A  `2 Q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! \* b# r% W: l$ b4 A& o
在食物和饮料准备区,通风系统换气的标准时什么
& D. f0 S) K6 J8 CA:08 times each hour. 每小时8次
; C& T# p  @8 M$ V  y14。The minimum temperature for manual dishwashing in the wash sink is
4 G8 I  c' w5 `0 n# z! o) H$ {0 z手工洗碗,洗碗池的水温最低多少度?
: D0 a: ~3 q. i+ BA:110 degrees F (43 degrees C). 43度! L8 ?  n& ]* c6 k
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( s( o" [+ b9 ]7 }- K! v4 w  z
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 h' b& _( u# F, D4 ?2 C- _! x3 l  EA:180 degrees F (82 degrees C).  82度: g! v5 N2 B1 z) {( ]2 _. b1 k, A
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ R3 V& m/ u; C8 C, [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 d5 ]" l2 e* d5 {/ e+ w
A:en papillote.  法语自己理解5 G% f) w$ P, {0 p
17。Wing or Club is considered a
; d/ A* l# v0 y  ~$ j# z翼和CLUB 被看做是一种...
" O9 P7 Z- U: X: P" h; [/ aA:Bone- In Cut     带骨切
- \  U- X% P' W3 }! `18。New York is considered a   纽约牛扒被看做是一种
: b+ v( D. p8 b% VA:Boneless Cut     无骨切$ J0 S; ^7 [, G
19.In general, a court bouillon for freshwater fish will contain4 {) L" G! w9 t0 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
! l1 q0 s- k4 pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ O9 k9 |% f  P2 z4 W' |
和做海水鱼同样数量的调味料和香料
8 C! D+ O6 m/ b# ^" h6 J& }% G# r4 h20.Anise is very similar in flavor and appearance to
( ?; V  }. m' B1 b" W八角和下面的那种原料有相同的味道
9 I0 R. }: @2 ^# b8 Q9 |A:fennel  茴香
# r* B& i: A3 {2 T( @21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 L( i0 }5 _; k8 v  J6 }! I% ^4 Z下面那种原料更像大葱且有平面的叶子; ^: x" [7 b; ?1 W* `; m7 Y
A LEEKS  似蒜葱 (这边人叫京葱)
' m& D* V' q! T7 e* j$ h# C22.Which of the following cutting shapes refers to a small dice
* j& S0 l( ^: X下面那种刀切形状指的是很小的粒(末)
( S9 N: S, C6 ~2 s/ `& }; EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ g5 l$ y  b6 D9 d- K4 K6 n5 B! i
23.Oil is added to the water for boiling pasta in order to6 Y4 c& d2 h, N# Z% {
向煮沸的pasta (意大利空心粉 )中加油是为了
6 [. C) L* f$ Q6 O, R$ L( H# {4 uA:prevent the pasta from sticking and to minimize foaming action.2 c8 R! y5 C0 \6 ]
防止面条黏合并降低发泡。
1 ?  u# f% k' B, @  [24.Which pasta dish features pine nuts and basil?
+ Y/ A6 m+ N8 A1 b/ J6 c下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 l$ {9 [' I6 o5 G3 AA:Pesto.一种绿色的意大利面酱 ' J  K" Y( @, ~; P- K$ y
http://www.tianya.cn/techforum/content/96/563836.shtml$ a+ o& C% h0 j" i( Z

" A# u4 R. Z0 i) a4 S25.Which of the following is a spring vegetable similar to spinach?
0 G3 Z0 q1 {4 h2 f7 g下列哪项是一个春天的蔬菜类似于菠菜?
, e, a3 w+ W: t; yA:Sorrel. 酢浆草。
. Z% O/ H0 f1 Bhttp://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 y) G$ z; k
哪位厨师最早带来高水准浮夸的美食
1 W$ p( ~$ f& c, Q; b/ h. k' tAAntonin Carême 人名 安东尼·卡罗美& E0 J5 {1 l$ \0 o: }+ b8 I
- P' s( }5 \" j( \) Q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 u% ?) J* M2 `1 [9 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 。. y/ n4 x5 ]3 \5 Q3 f# _
A:Cast-iron stoves         壁炉+ x# A% Z- T$ C# e( g3 T
http://www.usstove.com/products.php?id=67 Y# K+ Y/ |* \' D% j/ i( N& b: P. U

( ~% x2 s" n7 E( @28.The French term used to describe the roundsman, or swing cook, is:8 a  V8 g4 A: b: K# Z6 E
法国术语,用来描述roundsman,或摇摆厨师是:
: Y8 i2 E& S# ^* _A:Tournant   图尔南. J: ]" W+ l4 p- Q' c2 s0 i

2 i; X# K# Q9 y4 V( R29.Another term for the wine steward is:# b- I6 ?; |3 c, {9 \
葡萄酒侍酒师的另一个术语是:6 P% |( Q: l4 {9 \2 {* h: i
A: Sommelier 侍酒师
# g/ G% ^7 E2 D1 _; m7 L& \0 ^5 z7 N# P: p, k, S
30.Molds, yeasts and fungi are examples of a:+ i! U; A3 j) Y, Q: O5 |
霉菌,酵母菌和真菌是一个神马例子6 x: p- o6 o0 h2 f; Z
A:Biological hazard 生物危害
, v# n. a( v- `0 G  @/ V
$ p3 R- u$ K; J7 @# x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 y- ?2 X+ T$ V" O0 j
根据加拿大食品检验局,食品的危险温度区在多少之间:+ o0 U# T! k1 d- P
A:40° and 140°F (4–60°C)     4-60度
4 z3 P' R/ r$ r, n! M  R5 M
, k) k% W  r1 K5 i, v32.All bacteria need the following for survival:
. k, W/ w) B  ]" j) K+ c6 }; ]* Q所有细菌生存需要以下哪些内容:
8 E$ V  m9 V9 c, ^$ _" c1 gA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 A3 d( O) I) Y4 [
7 t/ {* B1 ^1 w" S
33.Which of the following correctly represent critical control points in a HACCP system?9 Q4 c/ f3 V9 W. R7 u
以下哪项正确表示了HACCP体系的关键控制点?) \/ O) [4 u/ O. K1 M+ m! S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ @+ U* o" Z. d
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 l) o0 b! g9 V3 T( E4 h$ [
2 y) @" ~0 R/ B, Q
34.Which of the following is not an example of a carbohydrate?( A/ W, l9 g. }' A1 C; \8 I" a
下列哪一个不是碳水化合物的例子?0 E5 y0 f4 {) a* L
A:Essential nutrients 必需的营养物质# F: J8 }5 `5 r# Q5 r) S
6 e# q( p( S4 G, k9 @% O
35.The process by which a liquid fat is made solid is called:, F8 e1 A' k$ I7 C3 t& o/ ?
液体脂肪做成固体这个过程叫什么
3 s, j5 f' [* iA:Hydrogenation  氢化
* s2 d; l# @' `3 i; z9 ?+ @" h& t5 V/ b9 d6 B
36.Which of the following is not an example of a fat substitute?
. S, f+ o. p- c: t$ X; `# E下列哪项不是脂肪替代品的一个例子- B) ^) j0 f* H6 E
A:Acesulfame K  安赛蜜K表  }, c, A  z* T( f0 r

, T2 j$ ?. ~/ y8 c6 r37.Health Canada requires that a product labelled "fat free" contain:# m  M. D4 ~5 P- A' D7 p
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 X5 Q+ \! P, L* i1 Y6 _% jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- S- U6 s" B" Q% H! Q* |* G
( v# Q9 l3 `6 v8 m1 R38.Which of the following is not a problem associated with converting recipes?
2 z. l' Z0 A$ s: r6 t下列哪项是不相关联的转换配方问题?
# s& W* `9 r$ U) |( l8 a: r, C' ]A:Unit cost 单位成本: `9 r; ^5 q! C* Z; Q
4 k/ u' o! x6 i. T( ~& l" F
39.The condition or cost of an item as it is purchased from the supplier is called:
4 L$ e7 d  G+ R/ f( H8 c从供应商采购的物品的品质或成本叫什么& Z- [* P+ l5 S! x
A:As-purchased cost 购买的费用- B% Z/ M5 V/ ^$ H' G. d6 D' y

- N8 L# S7 y9 Z: \& i2 B4 I! B) ^" V40.The amount of stock necessary to cover operating needs between deliveries is known as:! h7 s5 N4 g# l0 l
在新货到来之前用于日常所求的必要库存量叫什么
9 \; O7 k& z* T& F' W0 uA:Parstock 基本日常最低库存" |8 ]) N$ a' O% W0 Q5 R- r8 }
4 F% f. k& i# f' p
41.Which of the following abbreviations is used to describe the proper rotation of stock?
# j# g. m# a. L6 _1 k( d6 i. B下面那个缩写是用来表明正常库存流程?
' t) c1 ?6 u! @7 D8 TA:FIFO=FIRST IN FIRST OUT 先进先出
; w5 F" N4 X, F; R/ q% y! n* V
. h+ `. x, d% D* ~3 j42.Which of the following knives is used to turn vegetables?
  ]  \& i" @9 e# E- |8 Q下面的那把刀是用来打开蔬菜吗?
% D; [$ a. U6 h& e# S5 ]$ n9 A( iA:Bird's beak knife   鸟嘴刀; U  s/ l/ x0 B9 C2 E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 W* O1 S+ B0 A4 c

7 L, H. v& E! r- T43.What is an instant-read thermometer best used for?
, t. Y( K% @  M7 B0 H  S9 y即时读温度计最好用于那方面?0 p8 g3 R! N. @4 ^3 `
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 l; F$ F2 \) X

% F! z! @; \8 D, G+ O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( X' X+ R' ]" w7 Y! B
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: t6 S( U# v2 h& QA:Cast iron 铸铁9 s, K9 `5 z% a* y  [+ @; k

. C. u6 Z( {6 g6 Q, {* g: N- i0 {! y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ }8 |3 a: S) n! h' T5 ^% r0 l
哪件装备下面有一个可移动的碗和一个S形叶片?% t' {" `2 A; E) |" R
A:Food processor 食品加工机  E8 {! S. d( Z, c
http://www.google.com.hk/search? ... iw=1263&bih=572* n7 @$ r& l4 O" X$ Y" m+ f; j
3 f; I' y" W/ e
46.Which of the following is not a rule for knife safety?6 \- H! I# x  X9 k1 m2 |/ A
下列哪项不是用刀的安全规则?
: V( M) G# i" r6 h0 }6 [  O( oA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 h' _! C9 k* n4 c1 x" U1 x% D
5 O( {" N' S4 g8 W" L0 _
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 ?. D! k" a( }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ r2 v9 q+ P7 |2 J/ I, Q
A:RondellES
* H. g( K9 Q+ s* h- `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 n+ J+ V3 u& q9 A% z1 ^3 V
6 o! [4 B' H  G7 @
48.Which of the following is a diced cut used to garnish soups?3 W9 m. P: z5 O1 H
下列哪项是切成小方块用于汤的装饰?
7 l7 S+ u6 F) qA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 j  r# \6 S# G/ Y' g, h" {- x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 m$ ]; b7 Q3 b$ u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!!——5 k1 o( Z7 F# R9 d" l
A:Gaufrette . [1 {; @6 t2 w2 t& J3 U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% b: M2 Z% x4 q  o" Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 N9 A1 c& p$ b1 {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ P$ c+ w- h2 @* U' H4 {
! L0 Z% q" [  B2 @+ t4 X2 p4 k3 s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; \; X8 o' h" U$ y* x
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)
0 ~8 u, W# O4 v" w$ c/ vA:Cilantro 胡荽叶 香菜8 b7 G5 D  d! e8 T' V6 j  s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, ~; h. Z- t3 C' G! P8 y& @; ?+ [  m

5 m& S* S: X* Q7 I6 S+ _  j60.Allspice is made from:( p# T: O% d0 P! N3 O. ]
多香果,  多香果香料是什么
$ Q6 \6 y: j: j2 I8 R" p8 thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 L' ^' L6 Z) G) L9 {- U. _
A:A dried berry 干浆果
2 C9 C3 X7 x4 t& ?* F* Y% x: D; ]
' X/ B' G# p; o/ E; I. n61.Which of the following are used to make a sachet d'épices?
3 b5 h. e+ ?4 ^1 N下列哪些是用来做香包德épices?
% ]$ X' h7 H! y% {5 Xhttp://www.sachetcatering.com/! L; R0 f5 w& e. ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 @: d+ W+ q) w; b$ [# G0 F+ S  ?9 o9 w; A
62.Which of the following condiments are not soy based?
3 m6 S0 {5 ^5 V! R下列哪项不是酱油调味品的?
9 e9 k2 @6 p7 I8 v6 @) {. _6 pA:Wasabi 日本辣根
+ m1 ^( p' Y2 `2 }/ i' F7 C+ a1 x5 D
4 J- Y# j& }/ e5 R4 T% P' J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! r  H( _- |- j9 b5 i
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:
  j: o/ y1 ~5 s, jA:Pasteurization  巴氏杀菌
3 E+ F5 Y6 [# |2 w$ t. ^  D, P
4 d2 n& _% r( t, W64.Which of the following steps is not the correct procedure for whipping egg whites?2 g0 v  v6 a4 p
下列哪个步骤是不是正确的蛋清搅打程序?
- }* w; a$ x0 a3 a1 U/ ?A:Allow to rest before use. 允许休息后方可使用。; t6 G; L6 E" o2 i# y( \
6 r! H# ^/ p, _! `0 T
65.The weight of a large egg is between:一个大鸡蛋重量介于:
* p9 o" @" E/ O+ S* OA:56g and 63g 56克和63克2 @4 l2 ?* _8 Y! \3 V6 v

/ P* |1 t% m+ v& O66.Evaporated milk is a concentrated milk that is produced by removing" U7 c2 f/ X% O+ X' ]3 Q" w3 a6 {
炼乳是一种浓缩牛奶 是去除什么做的* ~6 l) \: h, U% ]
A:60% of the water 60%的水
8 a+ Y+ @' ]3 B* `9 f- p. W& y- R- ?! q2 y, o
67.A method of cooking that transfers heat through a liquid or gas is:
, V$ q  B8 Y- G一种烹饪方法,通过转移液体或气体是:% R  q/ w5 r, O8 @3 v  [2 j
A:Convection 对流5 h) a3 b" k5 b: `
! Y& R- R7 K9 X( k* t: L# I" R
68.The cooking of starches is known as  烹调的淀粉被称为
& k8 b6 J& @: k* R% {0 p1 T% P7 }A:Gelatinization 糊化
7 T+ U; ?* O6 Y) `# l" y* j! u) s8 E" v  I: |2 T& e  y
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. O& m1 K' U- p, c/ O  k1 r$ ^( t
A:Braising 烤* Z8 R+ ~" m- y$ h( m* i

# G$ j: n. E0 v- x+ r70.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:
; G- p6 m( D; P, e& x: @6 tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ i" p8 F% @+ H! A4 R( N3 ^. h$ U$ m3 C/ v# G; K0 [0 Q  p- J
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, ]. L; u- d9 r- J* ~' n4 j
A:Fumet 原汁
( }" J* d6 m7 O7 h2 k; s% u2 E7 t; j4 l1 F) K/ V
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' k" d8 _* m: B# n6 f4 a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" C0 ~. g8 x' f2 q9 Q9 f
7 Z) h& q! C1 R
73.Which of the following is a principle not used in stock making?
! k' y' Q7 o" F. X9 m  s; b下列哪一项不是用于制造高汤(低汤)的原则?
( p8 {# n" A* x: wA:Start the stock in hot water.开始在热水中操作
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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9 S& X* I, o" w) Y! b
A:Remouillage 法语熬汤% u$ {+ Z$ x! N7 e% G* Y
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