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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, P4 E. ?* v- S! j+ E, g  I, o# [* \7 M! ^
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。
+ G# [+ d. J$ z4 X  ^/ [1 Z* B- W$ b, c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
大型搬家
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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
/ |1 d/ p; U0 |( I! {3 l/ G1.Which of the following methods should be used to determine doneness in a New York steak?
5 f* d0 h* Z- a# N; j0 E* A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: H) f8 X: n6 z
A: pressure touch. 压力触摸
8 ~) D* L2 \, g5 x+ K; J+ w' J: a2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% @8 q/ k6 {( |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) `$ D6 S9 h# I8 r: R0 z
A: acid  食用酸; f, H3 @  P* E; C
3.Vegetables are major sources of which of the following nutrients?4 Y9 n- }* ?5 h0 \# p
蔬菜中包含的主要营养有哪些% L  j, f. ~4 n. N1 x8 o
A:vitamins and minerals. 维生素和矿物质。
  P. M- C# W% j8 U! R4 ?4.Cauliflower is commonly served with
7 i6 x; j7 ]- E0 m花椰菜(菜花)最常见和那种酱汁搭配
4 G5 X7 d9 ?( W* q& EA:Mornay sauce. 奶油蛋黄沙司
0 d4 B3 Q. l) z; N( C3 F; a1 V5.Which combinations of products are found in pie dough?
0 J* b4 K& i8 O  z; ^# z1 `& m" x下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: h0 F, B- C6 U7 FA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& I* t& e! X) S  A. F% ?
6The French term for mussels is 法国语青口(海红)叫什么
- ], @+ ^5 Y9 M! N* v% qA:moules.法语青口,海红' n  U# Q, L2 v" c! ^+ P
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 q5 Y( _+ D" _( d) C" y4 C' x0 a; sA:faintly fishy. 稍微有点似鱼味1 _3 X2 \% }- P. e+ ]6 J; Q- g
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 x4 p$ d! {& s4 C" V0 uA:2 days. 2天, U  I- |. Z4 s4 K
9.What are the principle ingredients in ratatouille?
6 J) z2 ~) J7 p  a/ ?- }0 o6 Z1 C炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 m, b1 L% Q4 \- `" cA:Zucchini, eggplant, green peppers, onions and tomatoes6 |* O0 x+ b7 }5 |
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 f% O7 q- T3 D+ p! \/ k5 t7 D10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& p! |  v/ N1 d. v. }" i+ s
A:cook food in quantities that will be used up within 20 to 30 minutes.
" A# D" E( e& F' m# `大批量烹煮食物要在20到30分钟内" S. P! F3 A* @' R0 t
11.What person has the authority to issue a Health Permit?: R; z+ |4 U- I) O
谁有资格颁发健康证(卫生证)。/ z% K& l; |1 B! m
A:Medical Health Officer.) V5 g% `) I& u3 ~
医疗卫生官员。
+ Q0 j" u$ h4 J9 T! |" \12.For what period of time is the health permit valid?, m5 R, b* u' v; L8 V5 _
健康证的有效时间是多久?- P+ P+ p2 c; }* s% y5 V' R( q
A:12 months.12个月- D& ?% I0 G  p' I7 y9 \
13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 x/ {" |4 Y( z0 X1 F: I
在食物和饮料准备区,通风系统换气的标准时什么# H2 O: A; D- ]7 {
A:08 times each hour. 每小时8次
6 R7 k) Q+ R/ E) c( c3 }14。The minimum temperature for manual dishwashing in the wash sink is8 Y; Z* Z% h5 ~, s
手工洗碗,洗碗池的水温最低多少度?
. n( l6 H" i% M0 E. {. ]A:110 degrees F (43 degrees C). 43度* j: o6 }( N5 L2 D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# ~) ^) Z' j3 n用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 T7 [; C7 J7 P% n4 ~A:180 degrees F (82 degrees C).  82度
0 ~' O( c, U! ?! O& e) w5 P* ]16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: L" ~. H5 t' G8 D5 M+ I8 u7 v
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( W8 b7 P5 ~: A- d0 NA:en papillote.  法语自己理解
, x. v$ s0 G. F) [& G' w17。Wing or Club is considered a
* Y- I% A+ ?% v& l翼和CLUB 被看做是一种...1 k; s6 B: O0 v% c! D
A:Bone- In Cut     带骨切0 z; o  C2 u; G! \4 n/ a3 }
18。New York is considered a   纽约牛扒被看做是一种
. K1 Q$ p9 S, e; B$ o$ w0 I$ W- x9 BA:Boneless Cut     无骨切7 s0 `: Z( }5 K, A
19.In general, a court bouillon for freshwater fish will contain
8 N3 J" Q! @  `- e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& G& [  p( ~# F, `' S8 |
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 `$ S5 z- T, f  W7 ]; m3 d和做海水鱼同样数量的调味料和香料5 o! g, B+ \. y
20.Anise is very similar in flavor and appearance to
" a7 \9 A, E* Y8 \" ~+ n' I9 e, z八角和下面的那种原料有相同的味道. W" y. w' d1 Q/ C: h9 Q5 n. p6 j
A:fennel  茴香& |" \2 @, `3 }+ F6 S# k
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ E  L3 x4 @! _" N1 y
下面那种原料更像大葱且有平面的叶子
! N; Y* C% q. c4 zA LEEKS  似蒜葱 (这边人叫京葱)( V% d% x6 O$ H
22.Which of the following cutting shapes refers to a small dice5 g' ^. z( h3 n. g! ]0 L" U
下面那种刀切形状指的是很小的粒(末)
& y6 K/ C3 v0 u, m  y8 RA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 M0 P. e' f+ ?5 R3 r23.Oil is added to the water for boiling pasta in order to
7 b# D% e3 T3 R- \, `向煮沸的pasta (意大利空心粉 )中加油是为了
; p) ]! M9 E* S6 N% H+ h/ _A:prevent the pasta from sticking and to minimize foaming action.- G; T  v8 ?3 A8 V; s
防止面条黏合并降低发泡。
; }  Z( P/ ^. ?24.Which pasta dish features pine nuts and basil?4 H4 g1 ?! v, o& f* N# a+ {) S
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( S3 R! ~3 u8 e
A:Pesto.一种绿色的意大利面酱
2 b" j* j' K% w* f3 shttp://www.tianya.cn/techforum/content/96/563836.shtml
8 K4 B# J( j; u0 J, E7 l. h
6 {5 I- ~3 w, I* r8 |0 t5 K0 ^25.Which of the following is a spring vegetable similar to spinach?
$ Y9 G: P0 [; n! l- b/ ?' Z9 Z  }& T2 Q  ^3 x下列哪项是一个春天的蔬菜类似于菠菜?5 N; o0 _4 O$ Y: V
A:Sorrel. 酢浆草。- Z8 n, t$ j$ P9 c, C# z3 @* `
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:
2 S/ c+ ]1 A7 G. z: p2 m2 M哪位厨师最早带来高水准浮夸的美食
( Z* T) a) @% G. n  x' `AAntonin Carême 人名 安东尼·卡罗美! H' u& B% j" d) ?0 k' q1 t: {3 _# f

' t4 }! \9 u2 F: L7 s/ ]; _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ O9 D6 u7 X5 L/ l& p; P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* c+ [( K* {4 A% n( @- j. V0 YA:Cast-iron stoves         壁炉& ?3 o6 d5 w! i! g6 x% v- V
http://www.usstove.com/products.php?id=6
! G1 J1 q" F2 I% u% N; k2 B! t5 e2 L& [9 d& `/ n
28.The French term used to describe the roundsman, or swing cook, is:% W( j3 {0 o1 k9 ^+ P9 Z% ~% J" z
法国术语,用来描述roundsman,或摇摆厨师是:
2 H- s% B' R  v* O7 d3 [A:Tournant   图尔南- q/ h' |+ q) x
$ G# Y$ a% ?; y, |
29.Another term for the wine steward is:
( q4 K# G9 L3 |% K葡萄酒侍酒师的另一个术语是:" E0 s) H9 W& ]/ w. H0 o
A: Sommelier 侍酒师
" t8 e; I- M# \' T
3 @& y) m6 n6 A- F2 @, q30.Molds, yeasts and fungi are examples of a:
# P: Y( ^" s' f2 B+ k6 H霉菌,酵母菌和真菌是一个神马例子
/ n# f( A% i; ]; I* C; a. r) eA:Biological hazard 生物危害
  p$ Q* j: F' x1 G  q# [7 ~. |7 C" R5 y- i: e. P3 T
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. f2 C2 j5 H$ B  d
根据加拿大食品检验局,食品的危险温度区在多少之间:4 B4 F1 h5 @- H9 p  Z  ~6 p1 J
A:40° and 140°F (4–60°C)     4-60度
( `% q! C5 K& f& \) i# X% C% O6 ^' d+ q2 L, a) q  p
32.All bacteria need the following for survival:
) t, k& b# ^: d$ T+ m所有细菌生存需要以下哪些内容:
( p% r; u& p. E# rA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ S+ X4 D0 X; \) w

/ c$ F, \9 _$ o/ K+ k+ g( L33.Which of the following correctly represent critical control points in a HACCP system?7 V, P0 X! J3 I% N4 j7 m1 V0 l) t: P" r6 a
以下哪项正确表示了HACCP体系的关键控制点?/ O7 }' }2 Z+ C' O; P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% Z1 w1 ^, X5 b% d& ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! L/ g3 _. z2 N
" ~! Z2 z& x0 v1 `! ?34.Which of the following is not an example of a carbohydrate?
( H* `/ [  C/ D8 [) O; r9 ?下列哪一个不是碳水化合物的例子?
$ {, _: J! Y: z: X2 {- J. t9 TA:Essential nutrients 必需的营养物质/ t+ N9 G$ C; H5 F* j) L- h
* b" ]/ Q! N3 w. M2 `# B% H: d! K
35.The process by which a liquid fat is made solid is called:, G: }8 p1 N0 i
液体脂肪做成固体这个过程叫什么4 \  A, W6 O6 p
A:Hydrogenation  氢化
5 \) E2 M: }0 a: Q
( d3 ]$ C# |2 t5 `9 }) r36.Which of the following is not an example of a fat substitute?0 t- `! `( W9 y* ]& Y
下列哪项不是脂肪替代品的一个例子6 U6 k) j5 [8 o$ L8 J
A:Acesulfame K  安赛蜜K表
7 r. \+ v# s3 l) r/ U+ s
# i' H8 W6 q% v8 V37.Health Canada requires that a product labelled "fat free" contain:
# p1 \! E+ y1 W' I加拿大卫生部要求的产品标有“不含脂肪“包括:
- b( Q% H1 x( O( E# ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, B) t; U. H% L) V* B$ L1 ^

6 h9 G1 n* j$ E) {4 `: `38.Which of the following is not a problem associated with converting recipes?
! D; v- M1 f% H; j( x. S下列哪项是不相关联的转换配方问题?7 C, s2 P4 {, X% ~
A:Unit cost 单位成本
2 P7 n. }: C) s% u0 m
* w- W$ r2 S3 y! x+ y39.The condition or cost of an item as it is purchased from the supplier is called:. [& |1 S# ^; v
从供应商采购的物品的品质或成本叫什么) L( X7 f( a* `$ E* l* n5 a
A:As-purchased cost 购买的费用
7 Y0 ]5 O+ y0 E) t( G6 k: j7 L) D" ?+ J
0 x( T  Z0 f6 A" s" m$ i. g40.The amount of stock necessary to cover operating needs between deliveries is known as:- v' h+ Z! d) n" R+ S
在新货到来之前用于日常所求的必要库存量叫什么
: u; G" J5 F! |A:Parstock 基本日常最低库存( f" @' V* n" r7 E' X

* c3 {+ ]2 f. z% X$ e% C, x41.Which of the following abbreviations is used to describe the proper rotation of stock?
, s0 h& h$ Y- {4 }" r; Y4 j下面那个缩写是用来表明正常库存流程?7 R& k% C+ H! V
A:FIFO=FIRST IN FIRST OUT 先进先出3 Q* C; R5 T% F- X5 o- l3 q
* O( A2 i! v4 {% C! O7 C6 ^( M. C
42.Which of the following knives is used to turn vegetables?+ J  U' w$ A! d9 J" I3 C/ O
下面的那把刀是用来打开蔬菜吗?8 h$ d$ l" U. o, B4 [
A:Bird's beak knife   鸟嘴刀+ a" T% k; w) L6 A. \' |6 V( w# p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( Y  |0 l" N$ U# V: y* x' E0 |, z
4 ^" ^2 Z7 B- H2 Y- e( E- h: H5 J. r7 C
43.What is an instant-read thermometer best used for?
; N( j5 Z8 n6 z: ^3 e7 T即时读温度计最好用于那方面?, d; t! w* |. Y# S6 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
  m. p+ g: Y: A+ I# K& h- b
3 u# {! z  [) v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! P( S( |1 z) w7 B6 G6 j* b: @
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( x: h9 R2 q9 u5 ~# ^; lA:Cast iron 铸铁8 ^  l' P2 a$ z( X
. T( b3 A: I0 X& O
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, Y$ ~, N( O9 M" O8 J( Q
哪件装备下面有一个可移动的碗和一个S形叶片?6 @$ n# E. A' \- o( ^8 O
A:Food processor 食品加工机8 m3 ]2 F, o) _% K; H  A
http://www.google.com.hk/search? ... iw=1263&bih=572
: R6 K& c1 C; J/ ^3 N4 g$ S- B! \8 h; Q! m: L
46.Which of the following is not a rule for knife safety?- L* v  f3 M% C  l+ j; d/ k% M
下列哪项不是用刀的安全规则?7 k8 V# j+ S+ B; X7 Q( s0 q" G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 j8 s& l8 t& g% D

& Y9 X5 K4 d$ J- h$ z! f0 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 c  K5 E  s( W; b: n" @3 U7 h) n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- g0 D8 w% F% wA:RondellES
: U( p" B5 m% w2 \3 ^. r; \$ qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 h5 n8 I8 A+ M0 i5 N0 {( u( u* t0 U
: W" r* u2 X. A, Q48.Which of the following is a diced cut used to garnish soups?" g, o5 U6 U- w1 R# S
下列哪项是切成小方块用于汤的装饰?% K, q( ~; n2 X5 H- f/ `
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" m5 ^  F5 |) X, u5 N" ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. `3 V0 [9 {, k/ F" J3 y
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!!——! ^) E  C+ G; m1 R* M( y; }
A:Gaufrette
1 z6 ~9 L9 J) |6 B% Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 o8 P- q' P  n3 o/ b2 y  Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ m8 M+ ^# T% o4 d$ QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 M0 S2 r5 L' X+ F1 m8 l' m5 ]& }7 J
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& H* Y& x; ?/ n# m% s! e$ ~
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); C8 Q# _3 x- s# q
A:Cilantro 胡荽叶 香菜# H8 x' s4 G  L9 u( `3 L8 f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ O9 K' p/ K4 k7 b: w! G% ^* P
多香果,  多香果香料是什么6 z( {! t5 e  [8 x9 E+ ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 g& F: {6 g$ M
A:A dried berry 干浆果9 y7 s0 I0 |# E( m1 i6 q( ?
. R8 e! h& X- B7 a! w% y
61.Which of the following are used to make a sachet d'épices?
" Q1 _9 M3 c' i' q* ^下列哪些是用来做香包德épices?9 N, q" `+ Z. J0 n% f- I
http://www.sachetcatering.com/
4 _7 `- T$ {& j- B  uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: {* @& p( i! y8 E# o/ ]

7 q1 ]1 W& h% g$ M, r1 ~5 O62.Which of the following condiments are not soy based?4 H4 C. t3 V: @" y' a$ p; U
下列哪项不是酱油调味品的?9 T. d/ e. ~5 T1 ~( k! J2 B
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ R+ r- g5 ~% p+ D0 P  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:% g7 t+ E: D! ?1 r6 _6 P( Z
A:Pasteurization  巴氏杀菌) R1 X% P+ R% h5 c; N

3 d( a" p2 ~9 m  {7 M64.Which of the following steps is not the correct procedure for whipping egg whites?
9 @! e4 |/ o2 p) ?. D( }下列哪个步骤是不是正确的蛋清搅打程序?9 B" h8 t8 Q* H/ g; b, y
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:" u, X4 X0 `; y0 n/ b. l" d
A:56g and 63g 56克和63克
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7 J1 k9 l! Z9 F' e- n# f66.Evaporated milk is a concentrated milk that is produced by removing" T) ]! J* D1 s7 ]
炼乳是一种浓缩牛奶 是去除什么做的6 T2 d1 b: d6 s' T: Q
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:
" z, g1 @& Z2 l8 y一种烹饪方法,通过转移液体或气体是:& `7 L" R: \  ^. X# t
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为* @% ^; X& c2 z# U( s& ~3 a
A:Gelatinization 糊化: p6 X, i8 m0 M3 z

' o7 z, u; f) D2 H; s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ P# ~" g6 y1 @5 z2 oA:Braising 烤6 m9 @7 X* @3 G6 f

3 O5 V3 }2 K2 K4 c  F70.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:
& Y$ X3 r2 D" }5 W" ^A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 [/ E. o$ Q/ H1 S( P0 f5 M
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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
3 ]( Q0 d& i- I. HA:Fumet 原汁
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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" x. y( m+ X$ U
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?- x/ a7 B8 D# v! u
下列哪一项不是用于制造高汤(低汤)的原则?. ~) R8 g6 A  o! x
A: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- \& J1 u+ z4 [% t, a% L9 @( C
A:Remouillage 法语熬汤
4 ^! J2 p4 D" S  chttp://www.haibao.cn/blog/post/176242.htm
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