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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。  a$ l% I  p4 {& H3 f) I

& l* A4 h" S0 l4 V: q1 M" m9 c5 |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。8 c5 g: l. q9 j0 _6 D" ?
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
1 n7 a# ]6 B# W. x1 L8 d. {1 l9 @; t1.Which of the following methods should be used to determine doneness in a New York steak?$ B) _) w/ T, n9 x
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)
& g+ E# w% K' hA: pressure touch. 压力触摸# ?; l4 Z3 [9 e) R& H
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- j( t* ^* Y7 w9 r; A
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( w( Q/ [+ a- L& G
A: acid  食用酸: E( a6 W5 }6 ]3 x/ @1 M$ l& k
3.Vegetables are major sources of which of the following nutrients?
( |" Z: M0 a, P& F) c, [& t蔬菜中包含的主要营养有哪些0 q2 q% d; D7 H% U2 G9 A) z) g
A:vitamins and minerals. 维生素和矿物质。$ r5 g: e& q3 B. I% {
4.Cauliflower is commonly served with
8 z1 `+ V! E: i3 @, a: Y2 ^( D花椰菜(菜花)最常见和那种酱汁搭配
  }5 ]$ E+ b- Y1 t3 r5 ^& Y2 \A:Mornay sauce. 奶油蛋黄沙司
! ~! V# z  x8 A5.Which combinations of products are found in pie dough?
, v4 I) H: ~) ?  P1 A# ^& ]$ ]* R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 U& }3 d6 j( C* @3 rA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 `" j2 y- X6 K7 V4 x, o
6The French term for mussels is 法国语青口(海红)叫什么
2 _4 y- l8 h$ i- l, UA:moules.法语青口,海红( r" S5 T% w7 m$ Z% g
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: ?" j% l2 c1 F0 z
A:faintly fishy. 稍微有点似鱼味! D' {2 k+ O; w' {& }
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, T  n6 O. Y& {: mA:2 days. 2天
( l- M, n. A: }0 Q+ n0 K3 _9.What are the principle ingredients in ratatouille? ( Y. H! G7 g; N, m4 G- s6 G0 L
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% j& q- ^% L" k1 v; u7 k3 vA:Zucchini, eggplant, green peppers, onions and tomatoes8 d& t6 N, M- V  J7 [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 t- q5 j1 W  f1 R% G+ q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 P) ~( i7 A6 _7 ]. BA:cook food in quantities that will be used up within 20 to 30 minutes.
5 c, N- a0 i4 E; A6 k9 p. \大批量烹煮食物要在20到30分钟内/ U- t1 L# M) C, M/ b
11.What person has the authority to issue a Health Permit?0 l5 R1 ]$ B2 s4 V
谁有资格颁发健康证(卫生证)。# j2 z' |, E- x8 {% N  _
A:Medical Health Officer.
  d9 m+ q( D  g医疗卫生官员。
* ], w, D" b5 E2 \" Z12.For what period of time is the health permit valid?
1 v+ [0 b& H" L4 m1 r$ |6 V健康证的有效时间是多久?3 p" z, M' W% C  W; I* S
A:12 months.12个月5 Q; A# Z2 x3 n) i0 S6 V+ b
13.In the area where food and drink is prepared, the ventilation system must be able to change the air" k, V  g4 W7 z4 u5 d* c" x
在食物和饮料准备区,通风系统换气的标准时什么
2 g2 V+ }  V. O$ ~8 AA:08 times each hour. 每小时8次
* ~/ u. r- A" V/ a1 H  q14。The minimum temperature for manual dishwashing in the wash sink is7 Z: W5 m. L: H& C( D7 B
手工洗碗,洗碗池的水温最低多少度?7 w1 h6 z' I8 Z6 a/ x1 J8 B
A:110 degrees F (43 degrees C). 43度
  f7 M/ A2 B6 Q4 }+ w15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" Y$ z9 Z! z. N! B! T9 w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: N& D9 J2 k& y/ l# @A:180 degrees F (82 degrees C).  82度& |1 e" i& l  V
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ K5 ^; b8 `" r3 P
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); e" m+ J8 {. W+ j
A:en papillote.  法语自己理解; u0 E. w- Z: X1 C3 ]
17。Wing or Club is considered a
% I* ]1 f% F0 B7 N' S; A8 O" A翼和CLUB 被看做是一种...
/ i/ X5 v7 h: j3 NA:Bone- In Cut     带骨切6 |) c/ u- r: O8 X. }5 q6 [" U. z( M
18。New York is considered a   纽约牛扒被看做是一种
) Z& F6 L) r& z( v) L7 aA:Boneless Cut     无骨切
  D/ s& K% t1 ?3 u( D3 ?: S9 w19.In general, a court bouillon for freshwater fish will contain$ \9 V) ~8 s1 r; H  E8 M
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
  I# e( \; b3 Y1 U# I7 Q* s$ @1 aA:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ k4 E9 T, N" |' Q/ L
和做海水鱼同样数量的调味料和香料
; N& Y5 y( y$ Z/ N8 l. S1 E* A20.Anise is very similar in flavor and appearance to2 z4 }6 c/ W- g5 m: v
八角和下面的那种原料有相同的味道; |" k) y" V7 [) T
A:fennel  茴香
; W3 H( W7 z. Z, _5 {: T9 f1 p21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; J" V6 u8 e& ~, J9 D
下面那种原料更像大葱且有平面的叶子% [8 P8 Q! U2 E- l1 J( }$ d! c5 e
A LEEKS  似蒜葱 (这边人叫京葱). S$ \( z% d0 }4 u
22.Which of the following cutting shapes refers to a small dice
. p" y( G9 k1 h! V下面那种刀切形状指的是很小的粒(末)
6 f! Y6 |7 I. lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。% M: U5 t0 z! U" X9 N
23.Oil is added to the water for boiling pasta in order to
8 u) z: z6 u' ]% J+ y7 c向煮沸的pasta (意大利空心粉 )中加油是为了
. L* I$ I2 O" b7 {% K. I# e- \A:prevent the pasta from sticking and to minimize foaming action.- B* \& U0 |: b
防止面条黏合并降低发泡。/ E7 y) u& |% ?# B% H
24.Which pasta dish features pine nuts and basil?
2 m# q6 t! j1 M* @6 B下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. h$ B) @$ \. L$ gA:Pesto.一种绿色的意大利面酱
" q9 C1 O$ \) N/ @' n3 b" shttp://www.tianya.cn/techforum/content/96/563836.shtml- R1 G# {/ e$ q: l) F' m) P' w- ?

& W" ]# q3 Z, G; g  I% G25.Which of the following is a spring vegetable similar to spinach?
: Y9 _5 P; @% d8 C/ j& W. x下列哪项是一个春天的蔬菜类似于菠菜?0 h+ M6 a1 h5 V8 I. q
A:Sorrel. 酢浆草。
; R$ Q7 E, @3 Z( N, [+ k9 ~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:9 Z8 q7 c! g# I* T, V& v3 ]) O
哪位厨师最早带来高水准浮夸的美食% }: |$ o" `, w4 j9 |5 i
AAntonin Carême 人名 安东尼·卡罗美
# O1 E  K5 Y- ^1 }: _) X5 X  q+ A; O5 |# ~# C2 L' A- j& ]
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* E' b. R6 m% Q" R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! v7 x  _2 {2 E* B- K+ {, ]
A:Cast-iron stoves         壁炉, h, f4 a" L5 C: N6 S2 m
http://www.usstove.com/products.php?id=60 X1 u, Q- j$ b; \. n. ~* t' q0 z

0 s) r$ {5 h. O! Q3 I. q28.The French term used to describe the roundsman, or swing cook, is:
4 _& ^4 }* [' m' O  C法国术语,用来描述roundsman,或摇摆厨师是:
5 Q% `3 k3 R/ V9 @4 L, D# qA:Tournant   图尔南
/ ~5 S8 n8 B9 z9 e7 M- t( C) K
" P( `: S! l" }- d& S& H3 Y29.Another term for the wine steward is:
% l8 U% `0 M  F# ]  x: |$ }, k葡萄酒侍酒师的另一个术语是:! U/ c% r1 V9 P# i, A& k% w7 v; N
A: Sommelier 侍酒师7 h0 g8 Z: s0 q4 M! ]& n5 \
( C, k# e. Z7 C  C
30.Molds, yeasts and fungi are examples of a:) V8 m3 I# a6 V5 U; C9 j7 d
霉菌,酵母菌和真菌是一个神马例子6 h0 W. O) ^0 L( R
A:Biological hazard 生物危害
4 w. W  I) V5 B/ {+ q7 w, A* V2 D6 u7 J& N1 S
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. T% f& W8 I  n8 X' C8 k  p# \9 Q根据加拿大食品检验局,食品的危险温度区在多少之间:
& p$ Q" q. g( [A:40° and 140°F (4–60°C)     4-60度) s" |% v) `8 y; L

3 W" Y" b- r2 n6 `9 {% e32.All bacteria need the following for survival:$ p" P" c* y: N5 r! s
所有细菌生存需要以下哪些内容:& u2 Y' E" s. L# J: f" ?7 S9 a
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( v* l1 w8 }, }' Q/ c3 j. q4 D8 L% f* [1 z
33.Which of the following correctly represent critical control points in a HACCP system?
; S) s4 a' T3 R5 N7 @以下哪项正确表示了HACCP体系的关键控制点?
) g( f$ ^( H/ G0 M) }. `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ g7 n; X/ m( w3 V0 B- C0 X食谱,接收,储存,准备,烹饪,保温,冷却,再加热- _6 S( q6 z& o1 i$ s
" H: w# i/ c0 n) W
34.Which of the following is not an example of a carbohydrate?6 O! Z$ ]* W( m
下列哪一个不是碳水化合物的例子?
1 H: [) q$ K" K/ v, x4 IA:Essential nutrients 必需的营养物质
$ {5 S# A! N( e- N* x# U
$ p4 V; C; H1 Z$ p35.The process by which a liquid fat is made solid is called:; w$ }- ^# W! h& w' l& b
液体脂肪做成固体这个过程叫什么1 ]- A% O" y8 U* D" S! U
A:Hydrogenation  氢化
4 e" R  z/ @+ i; C: s
( o+ a) c3 @; r/ h. f8 N" B- P( i" l36.Which of the following is not an example of a fat substitute?% \' V7 E) t2 C0 a; t
下列哪项不是脂肪替代品的一个例子
9 w' E; S  G* j) B$ W: U- Y9 @6 H7 X: kA:Acesulfame K  安赛蜜K表
0 c8 `, s, S# T7 P* U6 F- u6 @8 Y$ \6 T, F- M7 T" Q
37.Health Canada requires that a product labelled "fat free" contain:
# O4 u' X: l: p加拿大卫生部要求的产品标有“不含脂肪“包括:
2 q: ]7 w6 D! p6 i, e& RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* \" L" b/ S+ B" ?, z
/ f& `6 @) ]0 N+ v  N+ n38.Which of the following is not a problem associated with converting recipes?3 c" C$ M; t: ?5 T4 }
下列哪项是不相关联的转换配方问题?) f! t0 Z8 H$ v# C
A:Unit cost 单位成本) d5 @8 a; H" a) l

; w: F! x; R+ t: ^& g' V! Y7 s( T" Z) D39.The condition or cost of an item as it is purchased from the supplier is called:
4 L* U! |# ?2 q) C* U! z- z0 T# p从供应商采购的物品的品质或成本叫什么+ S) e% z/ M- X) _
A:As-purchased cost 购买的费用
3 |  u( j. o, H% F) M
- M  Y6 G+ U6 m. Z40.The amount of stock necessary to cover operating needs between deliveries is known as:9 v! z, N% A2 s  T. s  A' B% J  @
在新货到来之前用于日常所求的必要库存量叫什么4 ]$ K, O: V* a* u- F$ F5 A% A
A:Parstock 基本日常最低库存( o, I+ C: D' O+ ?- n! a7 [, [- E3 [

2 M; H3 @  s9 W: f" `41.Which of the following abbreviations is used to describe the proper rotation of stock?# F6 V3 L5 T$ `4 ]  ^% b0 T
下面那个缩写是用来表明正常库存流程?7 _! O: F9 k- G+ [  r5 W  |  i3 x
A:FIFO=FIRST IN FIRST OUT 先进先出
; E8 q6 Z) n; P" y5 J1 ]5 q2 r: U" h, z9 N, L9 C5 G) E
42.Which of the following knives is used to turn vegetables?  W& [2 P5 Q( M" P3 ~' z7 K
下面的那把刀是用来打开蔬菜吗?
: O6 S  w8 M6 |2 E6 S* c: zA:Bird's beak knife   鸟嘴刀
1 i" _* k  ^$ A, Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  X, s7 i* V' }' U4 A1 }- Z# p4 x" V
43.What is an instant-read thermometer best used for?  u" f. ^0 A! L6 S3 ^, Q/ A) o
即时读温度计最好用于那方面?
& W) h) ]' V: a9 ?2 xA:Checking the internal temperature of a roast 检查被考物品的内部温度/ A0 k' `  f( p; h

8 a) I- S1 F2 {! o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 T) L& P( F7 z6 [- M
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ S+ I' Y. l1 p, s! B) P
A:Cast iron 铸铁& m3 M* b/ ~+ D- [. f/ F5 S8 f
! i; ~# o7 [% Q5 p: m/ q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ N- R) v; t7 ?' g  y/ m哪件装备下面有一个可移动的碗和一个S形叶片?
+ P$ i# H/ U& W) X6 ?/ DA:Food processor 食品加工机
, x* b* m6 m7 B4 Nhttp://www.google.com.hk/search? ... iw=1263&bih=5725 g8 H$ {2 O- h8 U9 S8 ~; Y
7 s* H8 W! m" P3 C8 O3 f( ^; j
46.Which of the following is not a rule for knife safety?2 Z3 R' K9 j& f( d( B& R4 A: `
下列哪项不是用刀的安全规则?
9 C; n* ~" n& q8 H  KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- k! |' l: D  T3 F1 c; L' i0 _' Y7 |& |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& J' _- l: t+ y! @9 |/ {. Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- y1 r1 a( m$ F9 T- TA:RondellES
# y3 Y2 p- W: u# ?! z' ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* d( }1 B+ H3 K* |! J
& \+ B! o" ?, ]9 f9 h( [- }48.Which of the following is a diced cut used to garnish soups?
% k! \- V5 Y0 Z0 B. U4 {" _下列哪项是切成小方块用于汤的装饰?
! A+ J7 B) }9 P$ gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" v$ E" r" n! v; e3 _1 T: G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 J/ u5 c/ Y5 {- v3 @  j. q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!!——  C" }7 |/ ^0 ]
A:Gaufrette
; ~) r) C4 o* [! xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: s/ d7 l3 j6 {- ?3 U( }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ ?% D/ s+ y! V2 L) ]. n* E/ }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* C" {' t3 ^2 K" V2 O. }

; _- {) i' S3 d; Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 J! S" I) i+ r4 s( j5 ^$ u- ]
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)
% A2 {8 m3 e* e& y: F! kA:Cilantro 胡荽叶 香菜. G- a) i4 h8 B. }5 Z: ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 q4 M1 \6 ]! F* C( ^3 _+ Z6 L
7 w' @4 B' J5 ]! \) I
60.Allspice is made from:
% I$ Y4 m" j+ `$ } 多香果,  多香果香料是什么4 Y) y0 O* U4 O; ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* k. A$ s* p& E, c
A:A dried berry 干浆果
" [7 s0 x; }; r, n1 h7 D1 T" c, O2 N
61.Which of the following are used to make a sachet d'épices?5 E# D5 l% l2 M( y
下列哪些是用来做香包德épices?
( L4 }3 \& A0 f" khttp://www.sachetcatering.com/
1 |- L4 t) a' g; K2 p( `7 OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 Q$ n6 m, B9 U, K, h( b

8 |9 i. v* l0 T& O62.Which of the following condiments are not soy based?8 k0 J4 Y4 s8 \) @( G2 m3 L
下列哪项不是酱油调味品的?
# R; G6 F( J6 F6 zA:Wasabi 日本辣根
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4 c, f: E: r: y6 j+ `6 z: M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; v) S1 G6 E! O7 a
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:
4 Q. L9 L2 K, |A:Pasteurization  巴氏杀菌
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; }5 q6 d5 v+ j64.Which of the following steps is not the correct procedure for whipping egg whites?) t/ a; x8 k3 @( y6 H: d
下列哪个步骤是不是正确的蛋清搅打程序?  T9 t% r. B1 j
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:2 `5 h& s3 p$ T3 n3 C
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
, i: c" d, @( L4 E0 T炼乳是一种浓缩牛奶 是去除什么做的+ C  Q- P0 @; I2 I5 z& z. l; F0 ?' R
A:60% of the water 60%的水& w; t* ]) p$ C- k
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67.A method of cooking that transfers heat through a liquid or gas is:* r! h* ]' {) f, s& E
一种烹饪方法,通过转移液体或气体是:
" @2 b" r2 A7 r3 `. S+ U% LA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为6 Z( @: B# e7 H: a5 I& m. ~, q
A:Gelatinization 糊化
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/ q; r* k. i6 v, B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' j6 {  D4 V8 Y% `: S
A:Braising 烤" s; x4 o8 B* |/ I8 u

9 [+ P9 j4 |7 u- Z/ a0 S. v' m( G5 w9 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:: o' M7 }6 r$ \% c% O7 M# L
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. ^* l# h+ |5 p
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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
/ S3 X1 a) F8 |A:Fumet 原汁
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2 `8 C4 x' _4 g4 r72.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1 z1 W" k8 T0 O, i6 W3 ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 G4 u* `6 ^4 n/ w, u6 E# p
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73.Which of the following is a principle not used in stock making?
. [, z& U( M+ e: W0 @  f下列哪一项不是用于制造高汤(低汤)的原则?; ~8 W, E% K/ A0 i7 p
A:Start the stock in hot water.开始在热水中操作# ~# g' x% R% s5 S
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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# G# y; I- K9 p7 C
A:Remouillage 法语熬汤
0 ?7 o' o7 ?) U5 }http://www.haibao.cn/blog/post/176242.htm
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