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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。8 Y7 i+ T5 a7 L" V/ n! j

! @1 U6 E- H, ^& 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。
: t# c* g( f8 d: z- G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
理袁律师事务所
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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1 i! B: U( b- b9 t  c" d5 V0 [& S( U
1.Which of the following methods should be used to determine doneness in a New York steak?" N# E" @( }. A: ?) ?: c& S# H* S* n
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)6 P" ~7 y3 i& p( W; @5 R6 Y
A: pressure touch. 压力触摸
8 U1 b7 f/ }7 [6 O( l" \- a2 ?2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- Z  _3 b( G$ ^2 M; c1 M4 i! z% R' D
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4 s1 ?5 h" X2 {# X' m. L2 X5 A: H
A: acid  食用酸
" Z# a* a& _9 p! W& q% g. L3 C3.Vegetables are major sources of which of the following nutrients?
, c; b! ~, t1 N蔬菜中包含的主要营养有哪些
7 q" w# u8 i- f4 v5 R  wA:vitamins and minerals. 维生素和矿物质。6 l6 W" H# G. s8 y* }
4.Cauliflower is commonly served with
  R; l/ l6 p$ N# N8 Y花椰菜(菜花)最常见和那种酱汁搭配
3 I" R0 i+ w6 P8 O, x. _. XA:Mornay sauce. 奶油蛋黄沙司
3 |( s" t2 O3 `! ?5.Which combinations of products are found in pie dough?
; ]# z" t/ p) v$ X+ ^* Y3 i- y下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  ^! G4 m: {) V* T
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 l4 G6 c) X( _1 X; i6The French term for mussels is 法国语青口(海红)叫什么* `4 Y6 R5 z4 f+ B! t
A:moules.法语青口,海红
1 z3 _) \" S7 R# [# i+ H7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ \, s- q  b* O( I
A:faintly fishy. 稍微有点似鱼味
  o+ U4 ]1 D  Z4 q3 ~8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& S& w0 H8 M! y, c9 |' ]2 }7 yA:2 days. 2天
, E6 h3 W' |$ e' j! _9.What are the principle ingredients in ratatouille? . L* s; q7 ^5 C7 V' N
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), C3 p% D. k9 \: t! t# Z( }; i
A:Zucchini, eggplant, green peppers, onions and tomatoes
& J2 K$ }7 V2 z西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: }4 }6 z0 F2 U4 @8 J10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: y- C9 J* y. C$ w% nA:cook food in quantities that will be used up within 20 to 30 minutes.
! j6 P7 |' a2 |& R8 J大批量烹煮食物要在20到30分钟内+ f# R! J! E! ]& I- Y5 L
11.What person has the authority to issue a Health Permit?4 M1 J+ D( f  W: C
谁有资格颁发健康证(卫生证)。, G7 O' t  C( `. k2 J. q+ A
A:Medical Health Officer.4 l' y+ k$ ?: T8 V+ |- W: S
医疗卫生官员。
3 d) j( e0 ~; N5 s12.For what period of time is the health permit valid?
2 ~2 c, b; F5 F. O: T8 _+ W! ]健康证的有效时间是多久?# I2 q' Y& q' I0 Z- v
A:12 months.12个月" m% O9 L' [+ t# ~- D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air. A5 O# p& e( U4 X
在食物和饮料准备区,通风系统换气的标准时什么: J; A9 b0 w: F3 k4 a+ i; N- r
A:08 times each hour. 每小时8次
& @. T9 ^) g+ I3 I4 n8 I, C8 m  J14。The minimum temperature for manual dishwashing in the wash sink is+ g7 y9 R* v; p
手工洗碗,洗碗池的水温最低多少度?
% H+ y8 `8 E% t; \A:110 degrees F (43 degrees C). 43度
. |* h# G0 r3 O1 @9 g15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. {$ ^1 y0 t8 o$ O- q# p
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* Q% J3 s. o4 P( F/ @1 Z
A:180 degrees F (82 degrees C).  82度
5 n+ E, e* x; }8 S. B16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ C! K8 p+ ]  c! g5 H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 M; N- G# h) Q" N' K
A:en papillote.  法语自己理解& u! y! A. K) w4 h
17。Wing or Club is considered a
) h1 Y3 E8 {0 r9 m翼和CLUB 被看做是一种...6 X0 T& }' l3 R
A:Bone- In Cut     带骨切
% o, W3 M* V# O( O% x+ O18。New York is considered a   纽约牛扒被看做是一种
( ~* i/ ~7 o" ]3 X. X9 E# f* DA:Boneless Cut     无骨切
9 n8 A7 Y# a6 D! r19.In general, a court bouillon for freshwater fish will contain
# P7 \! j. ]6 x2 K$ t9 X  @7 l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  r% i' T6 G1 u! M
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 H: E, P" I. Q" h1 P
和做海水鱼同样数量的调味料和香料/ r% a/ {2 f' Y4 j: X6 I
20.Anise is very similar in flavor and appearance to
; O! A" r3 v: o5 Y八角和下面的那种原料有相同的味道
" t# f+ `& j0 J+ _8 M% TA:fennel  茴香
  Y2 w4 O$ G8 k8 u3 [, [21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 ]/ P9 m5 x6 P3 x9 ?3 l* n- Y, ]下面那种原料更像大葱且有平面的叶子" ~: k7 z( @/ E
A LEEKS  似蒜葱 (这边人叫京葱)' ]1 D% @* c% Z( _: z0 h( E
22.Which of the following cutting shapes refers to a small dice# w$ U, t% V9 e! B# r
下面那种刀切形状指的是很小的粒(末)
! n/ V" x: m* I. C  f' zA:Brunoise. 法语: 粒或者末,先切丝在切成粒。) n: j; F4 Z* E+ L6 x  P
23.Oil is added to the water for boiling pasta in order to1 P" o- i' }- f" k8 h
向煮沸的pasta (意大利空心粉 )中加油是为了
6 S  U9 m% S! }# L, k1 s! g7 aA:prevent the pasta from sticking and to minimize foaming action.5 U0 P) |9 n; {1 ^' V* O
防止面条黏合并降低发泡。/ s$ F( P$ c2 o' L6 [* p9 Y
24.Which pasta dish features pine nuts and basil?
1 `+ O9 M- }# D; F# p4 X3 @* r3 Q# K下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 z: h" h) v1 w5 b) Z7 u
A:Pesto.一种绿色的意大利面酱
$ Y: d! O$ ^7 ?: I6 n; Bhttp://www.tianya.cn/techforum/content/96/563836.shtml$ c' A- I- j7 z
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25.Which of the following is a spring vegetable similar to spinach?- Q8 _; [0 }. r3 C2 j
下列哪项是一个春天的蔬菜类似于菠菜?5 N/ n+ G  ]; b' R& U+ g4 Q; r+ t
A:Sorrel. 酢浆草。
2 I/ l$ i; Y' j! qhttp://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:
  Y# x( {' y# m! j- B4 t2 W" e哪位厨师最早带来高水准浮夸的美食
, g# m- a0 z- s  n- vAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: l; ]4 Y7 j1 k, r# 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 。. b( {' i* x3 F% P( U7 Y6 X
A:Cast-iron stoves         壁炉
5 \% U( @' u' lhttp://www.usstove.com/products.php?id=6( K6 ~# A% l% S( \( }  e5 t: C

3 k! R' ?' l. _8 M28.The French term used to describe the roundsman, or swing cook, is:
1 F$ v/ l$ U4 [2 F; j& L法国术语,用来描述roundsman,或摇摆厨师是:
, G- j" ~  Y5 N4 `$ t: GA:Tournant   图尔南
1 R: z3 z  X7 K" i3 |0 F
9 c% e( j" o8 J3 `0 \7 g29.Another term for the wine steward is:
& f: B  Q; t2 P4 o+ H+ Y9 J8 G葡萄酒侍酒师的另一个术语是:
5 k8 b; D0 W7 B1 y# L6 TA: Sommelier 侍酒师
# }& Q: l: U3 d2 }, ^, z% D8 H0 Y# F4 E
30.Molds, yeasts and fungi are examples of a:
( [1 y8 d0 d' z' C+ M3 A2 V" ?8 O霉菌,酵母菌和真菌是一个神马例子& t' u. U$ I% Q6 {7 W  m
A:Biological hazard 生物危害8 Q- d5 t7 V1 d1 f7 u( w

0 H' B  y6 A& @) l$ S0 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# N/ X7 j5 X2 E' p. {7 [根据加拿大食品检验局,食品的危险温度区在多少之间:, w2 t; X$ s) Z  y
A:40° and 140°F (4–60°C)     4-60度6 j$ C8 z+ U" ], J. O7 _6 c
. T. c" E0 t) G4 V5 z
32.All bacteria need the following for survival:# R: ?5 A& N, B$ t
所有细菌生存需要以下哪些内容:. ~' b3 Q- P, ?. M. X
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
% Q1 w* r0 b6 m, g, G6 x& I+ ~' q( q; f0 m. g
33.Which of the following correctly represent critical control points in a HACCP system?) I( N; F( [4 h8 a3 x) ^6 ^) g
以下哪项正确表示了HACCP体系的关键控制点?
8 p1 t2 o$ {* e5 \& Z4 oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: V& h) q+ ]& g: r食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 z+ j8 k2 k( n
: H9 o) X- l0 ?5 d$ C! i34.Which of the following is not an example of a carbohydrate?
, K) f& X5 h, Z; H  E3 `* e下列哪一个不是碳水化合物的例子?
5 Y: m' y, X: rA:Essential nutrients 必需的营养物质: d0 Z# b3 Y2 X

3 Q; U6 L! v5 ^: F7 K35.The process by which a liquid fat is made solid is called:
, V& y* V% d: z6 Q液体脂肪做成固体这个过程叫什么
% y1 ~* U8 K7 j7 V/ l. S1 PA:Hydrogenation  氢化
1 G1 a3 k5 e3 p' [7 n9 u* k9 f! N- L
36.Which of the following is not an example of a fat substitute?8 x6 O" n5 n& ^& z6 ~( i
下列哪项不是脂肪替代品的一个例子) F  F) @, D' C1 A
A:Acesulfame K  安赛蜜K表
' s7 Z1 j4 l/ F8 {4 {
% u& U+ h- }$ b. J& y6 {37.Health Canada requires that a product labelled "fat free" contain:
1 d5 r0 r1 W$ t" [( J8 R/ r& T加拿大卫生部要求的产品标有“不含脂肪“包括:
4 Q, g9 {  I. ~- M4 j& \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 j. Y! p: d+ x! a% E2 k
9 o) {: x9 W. ~, K% }5 D+ P
38.Which of the following is not a problem associated with converting recipes?
8 K1 R* |# D: t下列哪项是不相关联的转换配方问题?. j* L. ~* K! h4 y. M4 O# q* r
A:Unit cost 单位成本. g  Z" I7 U$ m: G) z% \
0 j0 S0 X7 }+ |" |3 H$ o  K1 I
39.The condition or cost of an item as it is purchased from the supplier is called:! s, O& |# \& A% c! q5 e: r
从供应商采购的物品的品质或成本叫什么
7 n( a( q3 H" dA:As-purchased cost 购买的费用
4 Y: M: [: ?* Z7 U
3 K" a9 F* S" e5 m3 L40.The amount of stock necessary to cover operating needs between deliveries is known as:3 y9 q6 f0 @; F0 d! y- H6 c& q
在新货到来之前用于日常所求的必要库存量叫什么
- {+ G9 I. e5 EA:Parstock 基本日常最低库存
+ K  s% @, b) Q) G
9 p, Q! w' L( c, }  z8 W4 O* x41.Which of the following abbreviations is used to describe the proper rotation of stock?# F) z5 W7 M  ]+ Y
下面那个缩写是用来表明正常库存流程?
1 `. A9 T: V/ oA:FIFO=FIRST IN FIRST OUT 先进先出! U  _9 x* Q1 i8 C3 N* H

. C0 C& c5 y+ V& I; E1 O42.Which of the following knives is used to turn vegetables?, l3 d2 X/ Z# d' m
下面的那把刀是用来打开蔬菜吗?; ]7 R3 w( p" [9 m8 Z3 l( Q
A:Bird's beak knife   鸟嘴刀5 m) G# O. d, ]7 r3 V0 Z1 O6 f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  V2 i( N$ A2 u

3 S" i1 I" H9 ^1 x2 Z3 f& J7 z43.What is an instant-read thermometer best used for?7 Q7 `* l1 C. R
即时读温度计最好用于那方面?
, x/ j. J) E8 j0 E7 a0 @4 MA:Checking the internal temperature of a roast 检查被考物品的内部温度
. z) R! \! I' k( j% e, S4 \: a* K; r" e$ P  Z7 k, S8 I6 _& W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ U( |% Q7 w7 G# O4 e9 g下列哪些金属材料受热均匀,通常用在铁板而且非常重2 B) ]0 a) z! M: Q5 p' B) m0 k
A:Cast iron 铸铁
" X. V1 S9 g9 T) u6 a, L
. ^$ f# y$ j5 ~  ?& B8 J; L! h  P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 F$ E4 M; _8 ?7 x. [
哪件装备下面有一个可移动的碗和一个S形叶片?  @  x1 e; r2 Z" d/ ]( [; a
A:Food processor 食品加工机
$ ~8 D" i; A8 q  G" f7 Vhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
/ m! w; H6 \( F0 Z  y下列哪项不是用刀的安全规则?
% [3 H; l; p" t* J8 k& F7 L* D. U$ @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 t' s3 x8 M% ?4 ?+ |& R
! G) T/ }; `! s' U$ t: J8 k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: f. I$ Y* G3 `" O8 {* a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 g4 o; e1 d# `" HA:RondellES 2 q7 w: `) f+ [% j; S' h
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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7 G% U- A* |" y6 e48.Which of the following is a diced cut used to garnish soups?, X2 c) c# b  Y4 [$ A+ ^
下列哪项是切成小方块用于汤的装饰?+ v8 l2 d' B) ]( |7 g: a
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) u) s- g# c0 {# l" ^% @! m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) p) M- l% T  e' }
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!!——
2 n7 Z( F6 K: k/ mA:Gaufrette
$ N: P/ \  Z0 B: Z1 ^& V; ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 J( D1 I* t, M1 D, [8 u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 k" [/ B: E% b& NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 ~% l2 |; k# p( B0 S2 t5 ]& O8 g
0 ]+ O' j+ `$ A- n: s- Q/ A, e: }
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 R- y  ~* ~/ Z! G
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)* d2 t# y0 u; f
A:Cilantro 胡荽叶 香菜7 c, g9 j+ g( D+ J) F6 R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:/ Y4 I1 C5 W0 A; d% h6 P
多香果,  多香果香料是什么% K! ~; }! [! ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, |2 B% [; {& D6 r6 [/ y* LA:A dried berry 干浆果
8 B4 M6 }" r5 u0 w  H; {1 k& x9 |4 X% [( w% t! r( _4 K7 F
61.Which of the following are used to make a sachet d'épices?
0 s4 n  o; L- s" s9 e3 _下列哪些是用来做香包德épices?
7 r, y5 L+ e9 y8 ]! s3 s/ thttp://www.sachetcatering.com/
+ @$ }2 b4 v  x! H' Q( N. f1 rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( Y2 B6 _3 ^# W! Z" |. q. t& q( I( N% K( g1 c4 Q! c: n- W
62.Which of the following condiments are not soy based?
! s% x" C4 `6 W0 t. q% \0 R8 k6 r下列哪项不是酱油调味品的?
& I9 G! o& A5 N( J$ OA:Wasabi 日本辣根
& V8 R% ?  U5 y' C9 H2 k- P8 V( D, N% J8 h6 W1 F6 a
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! A1 W. `. e, T( P
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:) u6 c+ k+ x( d9 b7 T8 B' t
A:Pasteurization  巴氏杀菌# z) }1 S. M  t6 s/ t$ }5 {
) A% r. {' c, d9 p
64.Which of the following steps is not the correct procedure for whipping egg whites?
: Y* I* a2 w9 q4 X4 K下列哪个步骤是不是正确的蛋清搅打程序?1 K* R) c+ `% i; X  S* z7 ?+ j
A:Allow to rest before use. 允许休息后方可使用。
& A% ?; Q% a" v! @. C3 A7 Z. s4 Q# k8 b; F3 {* d( F# P2 Z5 l1 q
65.The weight of a large egg is between:一个大鸡蛋重量介于:
, d+ z* J. ~5 W' q7 o  MA:56g and 63g 56克和63克* p# e/ d% l  M7 y8 H! J

4 T0 C, [% E% f4 S# G66.Evaporated milk is a concentrated milk that is produced by removing
" _- b) E8 y3 G( h3 w- h炼乳是一种浓缩牛奶 是去除什么做的
2 ^% m1 [; O3 Z5 T  iA:60% of the water 60%的水3 _$ X3 F2 b2 G' ^: w7 T! r1 L8 M2 ]

2 z  {( }& K1 \4 x! ^: ^, h5 H- P67.A method of cooking that transfers heat through a liquid or gas is:
& ^2 V( I( X" p一种烹饪方法,通过转移液体或气体是:4 }0 ?3 R. e. V
A:Convection 对流
1 B; }* T, k2 _  B% x0 i6 E: V' |! _7 S" K' x$ N
68.The cooking of starches is known as  烹调的淀粉被称为
$ _" w+ r7 P& Z+ A$ h$ X4 qA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' Z& X7 H& |. H# m$ Y7 A  G/ Z
A:Braising 烤
2 c# ~- G; j7 C! e+ _
* ?' t0 u  v. |. C! n* U: K5 s0 n70.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:
& C' o0 p9 ^5 HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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) M6 V  a! b( }4 Q9 m
A:Fumet 原汁
. x! X0 N* Z+ ~
' x3 G! S, L, t9 n- V+ W72.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
# k0 K9 _8 z+ K4 TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ e+ |4 B0 T$ V$ h- S3 G  C
7 f! {1 t4 m7 I, _' Z$ U
73.Which of the following is a principle not used in stock making?
2 X: n1 j" ?* C下列哪一项不是用于制造高汤(低汤)的原则?
9 Q. m1 v  N8 Q7 K1 X9 f% o' E) ZA:Start the stock in hot water.开始在热水中操作
( ~& z' }# g$ f! |, y8 X- J* e
" l' d' a5 E" `2 a. H- c74.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
1 B7 _/ A1 D9 P# ~+ P1 |A:Remouillage 法语熬汤
. a/ x2 I' ]8 hhttp://www.haibao.cn/blog/post/176242.htm
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