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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。
/ t" D5 q1 Z9 j6 P5 X( h; d/ h( o
6 U1 w. m2 x" q3 C  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。
2 ]! w6 c( ], k7 M& `# f( i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
2 z' \; F1 z! d) y; {4 R+ D1 J1.Which of the following methods should be used to determine doneness in a New York steak?
7 j, G; D, ~; `2 K% a; g* 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)$ R/ V% g1 U  n0 n: b
A: pressure touch. 压力触摸2 M+ g* h) }. \$ g# ^
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ R) F# ]1 z( ?5 K& i( {
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
* I1 Q+ c6 U: ?7 I4 j4 u1 SA: acid  食用酸; X+ B( |3 a, b) ^$ y- k0 _0 R
3.Vegetables are major sources of which of the following nutrients?
+ B9 w- w6 O, S3 W! w7 X: v蔬菜中包含的主要营养有哪些
( z7 T& l& L! L# y% MA:vitamins and minerals. 维生素和矿物质。
3 {4 v8 u( b& u4 B4.Cauliflower is commonly served with$ w. i. a- a4 I& p( p9 v
花椰菜(菜花)最常见和那种酱汁搭配& m) m  V4 n* R% m3 @; H* E
A:Mornay sauce. 奶油蛋黄沙司
  r+ Q! G, b- p* n/ u0 [5.Which combinations of products are found in pie dough?' W) f9 L- w$ H# o5 l# n
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) `- Y( U/ Q' d/ j% K) HA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 f+ i( `0 K- y: |+ R5 k
6The French term for mussels is 法国语青口(海红)叫什么" p" P/ K% k. Y0 V0 f
A:moules.法语青口,海红, \0 b! U) R# k2 W- }, \
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 U' Z# Z( J) }5 ~A:faintly fishy. 稍微有点似鱼味
- b: c+ H" j  A1 R  r% |8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: w2 }- D1 M6 S9 {- t
A:2 days. 2天) @( o# s/ r6 |! Q1 P( k
9.What are the principle ingredients in ratatouille?
" a  W8 `9 S* W* ^+ ~1 D& A! r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 B' |& a( R7 N
A:Zucchini, eggplant, green peppers, onions and tomatoes$ V* q  w& ^$ l
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 y8 r' s  N! T0 @8 j* n5 v, C- j
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: F/ F/ H: E! K0 KA:cook food in quantities that will be used up within 20 to 30 minutes.
' t" _. @( k+ A  c( ]大批量烹煮食物要在20到30分钟内
+ x# F2 j5 w: C. d/ m" h! E! }: e11.What person has the authority to issue a Health Permit?
/ y# o0 R- o+ ~$ V6 M( e: ^, j( C谁有资格颁发健康证(卫生证)。
( ~- D3 Q( A+ i& KA:Medical Health Officer.& W! H# f! @8 p0 q  _* A! D
医疗卫生官员。
' f; y# F/ G% z/ ~8 E, u# L12.For what period of time is the health permit valid?
1 e7 x2 `; e( k健康证的有效时间是多久?1 b, ~/ N, q# j4 f
A:12 months.12个月1 ^: h" X! G9 U5 j9 x/ T
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# M' r) n7 s) d& p在食物和饮料准备区,通风系统换气的标准时什么
4 @. l# v  m2 S( w& J7 N& mA:08 times each hour. 每小时8次, N$ P: a; o/ E/ M; P3 C2 r) h
14。The minimum temperature for manual dishwashing in the wash sink is" ^: P0 y! k7 y. V- |4 v6 J8 u
手工洗碗,洗碗池的水温最低多少度?6 R' Z* X2 d- k- |
A:110 degrees F (43 degrees C). 43度$ K! R7 I+ \3 V) z5 i
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) M0 m: t7 J" R% G0 }5 }6 b, v用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 m8 P: U& }$ w  S6 {A:180 degrees F (82 degrees C).  82度
9 B7 \+ `) k) c# z' w; T: U- V16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: {6 ?: B/ G! Z/ J6 y6 l/ Q+ P# r用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- ~1 E' j6 y5 \1 _4 K8 g$ N6 D2 ^1 c
A:en papillote.  法语自己理解
" {) B6 A, z8 N. A17。Wing or Club is considered a
6 ]1 q! r- p( X5 v# q: D翼和CLUB 被看做是一种...
# t- l2 d5 F, o. V  ZA:Bone- In Cut     带骨切
" ?5 q; d! d6 @. }: b1 b18。New York is considered a   纽约牛扒被看做是一种
2 k1 w5 _: @/ qA:Boneless Cut     无骨切
% y! {) A3 S6 c# H5 I19.In general, a court bouillon for freshwater fish will contain( i* G8 N' ~0 W! 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9 i! L# ^- r7 P
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% l( F  c5 u& w: L
和做海水鱼同样数量的调味料和香料
4 x# b3 x& X$ S% G# ?: X20.Anise is very similar in flavor and appearance to) ]9 ?6 q9 b5 R+ j3 b" l! P
八角和下面的那种原料有相同的味道( T' H9 a4 k! p. A9 w# K  t" r" o
A:fennel  茴香3 H3 B7 h* U: U, D- P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( T7 y  f8 O$ W6 Q0 y
下面那种原料更像大葱且有平面的叶子  I4 Z8 [2 ?8 p. T* q5 ~+ o
A LEEKS  似蒜葱 (这边人叫京葱)
9 Y& f3 C1 f( s* K22.Which of the following cutting shapes refers to a small dice
: l* i0 r8 w5 [$ a下面那种刀切形状指的是很小的粒(末)( W: S( p5 i& a. ]- t3 |6 x$ D
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。  }, R" d+ V. t" M3 X
23.Oil is added to the water for boiling pasta in order to$ A& H/ l2 K: x
向煮沸的pasta (意大利空心粉 )中加油是为了
3 I9 K5 j. i- G" |. HA:prevent the pasta from sticking and to minimize foaming action.
; r5 _' I9 ^3 h: N9 R/ O$ ?防止面条黏合并降低发泡。
# e) f$ C  `3 |- a7 t0 q24.Which pasta dish features pine nuts and basil?2 q! [: ]& k: J- \& G9 A; R
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 R" I1 g' U6 s* QA:Pesto.一种绿色的意大利面酱 * P" S3 v+ E# {7 C/ m
http://www.tianya.cn/techforum/content/96/563836.shtml0 ?7 V5 t: j/ h" [6 }6 q9 c2 h

1 V& ?3 j' W' [1 b% S8 q) i25.Which of the following is a spring vegetable similar to spinach?  e$ S* m' F& v3 u
下列哪项是一个春天的蔬菜类似于菠菜?4 L" V% R7 w0 Q4 A6 V8 ?
A:Sorrel. 酢浆草。
2 H2 n7 A3 s" A( y0 i) Shttp://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
大型搬家
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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?
大型搬家
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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:
, J  g; V3 m% R3 }$ B  J) {: f哪位厨师最早带来高水准浮夸的美食
3 D% x7 k9 |% C9 J9 o% z$ pAAntonin Carême 人名 安东尼·卡罗美4 X4 b* y3 [3 @3 U; }# u
6 X1 z+ [* h! U5 f  g
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 k: d, t) T& p1 |3 r) U1 D% h: [) H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# O8 _0 F- |1 R- w8 \/ ]A:Cast-iron stoves         壁炉
' y0 N+ u; Q) w* W( Y% i5 ~http://www.usstove.com/products.php?id=6
' _! o* T/ i' K
: p) Y* O" z% ~! w- X28.The French term used to describe the roundsman, or swing cook, is:
- z. a4 [$ G! F$ D: n" D法国术语,用来描述roundsman,或摇摆厨师是:
, _1 b2 Q' |/ v& D" g0 {' gA:Tournant   图尔南6 d1 E$ {" j0 X  d- u. Z' d. d
: k5 Z! ~7 f3 O) d: X9 Y; b3 A
29.Another term for the wine steward is:
: H2 ]4 K% R, k* H. X. v* J- e葡萄酒侍酒师的另一个术语是:
- V4 |7 a$ x( w1 iA: Sommelier 侍酒师
( D8 h# Z, u% `: p
4 b4 J6 z7 A/ U% |& {+ \  a30.Molds, yeasts and fungi are examples of a:
0 p6 q. M+ B4 @- r霉菌,酵母菌和真菌是一个神马例子
* X  z/ N" S5 K' R6 J; @A:Biological hazard 生物危害, S2 J; q. u) f" c
% r3 _* t" N% O: ?% ~
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 z3 p& t9 T! C' Z9 l. ~根据加拿大食品检验局,食品的危险温度区在多少之间:$ s& T6 J. ?5 [- h9 K* W
A:40° and 140°F (4–60°C)     4-60度
4 m: B  B8 s( q! v5 O9 }& I
' a' i; K! V# Q# L32.All bacteria need the following for survival:- V7 @) E' h. }& l+ I
所有细菌生存需要以下哪些内容:
% r* v7 x7 E* ~, B# O6 V2 [A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 g4 [% q# g, J6 ~; v
* s1 s* [$ }% N9 s
33.Which of the following correctly represent critical control points in a HACCP system?' J) g+ a' S  @- v
以下哪项正确表示了HACCP体系的关键控制点?
/ f0 ?- ~6 {& s7 J' W* r; MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 e$ q  U$ H& ]6 p$ [$ E$ v) J食谱,接收,储存,准备,烹饪,保温,冷却,再加热. u2 P1 x. B+ A6 @0 i, A4 E2 c( ^& k
, s( j6 t, k$ I& _; p9 C5 |7 b
34.Which of the following is not an example of a carbohydrate?- d  R4 C* G* R. q' p2 y
下列哪一个不是碳水化合物的例子?/ \" b; D0 g1 J  p$ E. b- T) Y
A:Essential nutrients 必需的营养物质
! d" x2 o3 \8 n0 v$ C# u# q+ i6 |. I0 E
35.The process by which a liquid fat is made solid is called:
- B  S' ]/ X; _3 S7 i液体脂肪做成固体这个过程叫什么
/ J# E" ?- X9 p4 K6 rA:Hydrogenation  氢化
& n; [# b8 {1 e' f- S6 f* P$ h( q/ f1 ~8 ?( u- m- h
36.Which of the following is not an example of a fat substitute?
& ~' m. K9 G) K1 @7 e下列哪项不是脂肪替代品的一个例子
  ~- j8 u, P' @; w. b" [! ^A:Acesulfame K  安赛蜜K表
2 X6 T: v( f7 _: k. \
5 V4 R6 O% j/ T2 |1 p37.Health Canada requires that a product labelled "fat free" contain:
4 ^) s9 b" a/ W加拿大卫生部要求的产品标有“不含脂肪“包括:
! O" b3 Y# K9 T* y6 e1 uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' ^- l2 l: L. I( z
+ m3 X8 ^5 n0 }
38.Which of the following is not a problem associated with converting recipes?& q0 C, f( \6 g1 b5 R
下列哪项是不相关联的转换配方问题?
" @! n% {8 d1 y* aA:Unit cost 单位成本
+ d; ~% n' @# s) V5 e' M! }. K
" i9 n5 G* _/ Z39.The condition or cost of an item as it is purchased from the supplier is called:
, J; d3 x" I5 Y# s! D# ]7 ^2 j4 u从供应商采购的物品的品质或成本叫什么
- ^9 Y) b9 s5 u; H! |- S  s* E3 UA:As-purchased cost 购买的费用
" ]- ]: t/ ?: E# X! F% Z% t9 @! H& h3 y* e$ {& I" _( y4 a$ P$ a
40.The amount of stock necessary to cover operating needs between deliveries is known as:! k1 C, N* _: R2 \& N8 _) m
在新货到来之前用于日常所求的必要库存量叫什么
- B+ r: W* T) y& u, p4 z% YA:Parstock 基本日常最低库存6 n, {9 E* B% E1 Y! _, t

- b9 j9 g" G. K) S, t) }! f41.Which of the following abbreviations is used to describe the proper rotation of stock?$ p6 D5 d, P  c8 g4 W
下面那个缩写是用来表明正常库存流程?0 W( f/ c2 G- E2 o4 N$ i
A:FIFO=FIRST IN FIRST OUT 先进先出. T3 f( s; f. w# d

; d# ~, [4 L. C8 _0 @42.Which of the following knives is used to turn vegetables?
  [3 J# {5 L) x3 T下面的那把刀是用来打开蔬菜吗?- d7 N' D3 {4 `) B6 y. X
A:Bird's beak knife   鸟嘴刀
! |$ Y. N. M$ zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 A- ?" ?9 f: A
4 H6 q% w, Q( j  j, O1 W& {43.What is an instant-read thermometer best used for?5 d, V% _3 N0 j' T8 y( A
即时读温度计最好用于那方面?1 X3 K% o, C' `
A:Checking the internal temperature of a roast 检查被考物品的内部温度
! M1 Q0 J4 d6 d# C) i3 ]+ O+ p* z$ z; X- i
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ }4 M$ z; }+ y( A/ ?8 Z8 a下列哪些金属材料受热均匀,通常用在铁板而且非常重# N4 Z8 v4 F9 a, u9 v% l, u
A:Cast iron 铸铁; f/ T/ h# v, I1 ?- V4 v$ u
2 @5 \* X9 S2 f
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! a, w4 @8 ?" r2 j5 c* v2 Z* J
哪件装备下面有一个可移动的碗和一个S形叶片?4 B3 t' x- O3 _+ K: ?0 Y/ [. W
A:Food processor 食品加工机6 W7 V5 r/ V6 P; i0 s% o" k5 c6 l" n
http://www.google.com.hk/search? ... iw=1263&bih=572& F0 U/ I" O8 J  w$ B+ e# H% ]2 a2 Q

; H  ^8 ^: B* z* S% ~* D( w, J46.Which of the following is not a rule for knife safety?
9 s6 t" Z. ~% M: f6 U" R下列哪项不是用刀的安全规则?) e; N3 b) W; K( T: R  T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* n# m4 f( @: \  O
- ]9 W0 G% J$ C; X& @, q) T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# \/ {) g, W3 z( q2 M: b4 a, v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 Q' }; v+ c: N. a/ W, N
A:RondellES % S) r8 ]( L0 T- g8 V6 l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- }& ?: g) x) V: R7 v0 N; H4 s9 y3 ~$ t3 d) G
48.Which of the following is a diced cut used to garnish soups?
  o2 v1 M! m- N7 I" n9 p/ z' ]下列哪项是切成小方块用于汤的装饰?- r: ]' Y) r' ~+ v$ p
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" X& l& |$ l( a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 S# A  \3 `. C# D7 o6 r
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!!——7 t( a1 l+ h$ ?! C1 Z9 i
A:Gaufrette
& i5 Y* w. T: D/ L. Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 u9 X% A+ E; I" xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 V0 t+ C+ E0 I! B( \* RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ m- |. x& G, s5 D, G1 R4 d  K
- F7 F6 Q7 J5 n& M$ \1 o# F
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& |# _# a- u( A. I3 k2 p( U% n+ K
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)4 i% e  r. v6 {# `6 i$ c) K
A:Cilantro 胡荽叶 香菜! r+ `" i& M/ B$ S) l% z1 L$ @" p
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% t# I, w$ m. R! h
3 L& k3 J( Y6 Y- x9 Q' h. H
60.Allspice is made from:) q2 n( m+ T; [% y+ G5 w
多香果,  多香果香料是什么
9 X) c( ?) w4 w4 B# e  j$ B4 jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. O' ]" J+ N8 Q. M
A:A dried berry 干浆果
3 K1 D) X+ e+ H  C
9 c1 K6 y* ^& ^) M6 U  L- }61.Which of the following are used to make a sachet d'épices?/ X% s9 @: C9 q3 R
下列哪些是用来做香包德épices?9 N8 O; n/ {# x+ c, \
http://www.sachetcatering.com/
5 [0 e$ i9 {0 J' s! V* |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 T3 @7 L$ g- D0 ?3 _% o. S$ V" i
62.Which of the following condiments are not soy based?5 I3 J1 K( B- v: |% x, ~
下列哪项不是酱油调味品的?+ d& X% Y6 e3 `$ ?  S6 X
A:Wasabi 日本辣根! d* ~0 p8 Y; Y6 b

: O& V  ~3 S3 T1 Q5 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: d5 c6 J: d; d% @$ P- x1 v
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:
% k) p# P4 \# G. ?A:Pasteurization  巴氏杀菌& W9 D6 v+ k' {1 |
/ B. S) ~* m3 H% ~7 H- q) `
64.Which of the following steps is not the correct procedure for whipping egg whites?
. \+ C) ]( k5 u1 F4 ?4 z# B下列哪个步骤是不是正确的蛋清搅打程序?' Z  G4 [7 \( ^- b8 e; d: T& ^- M: w
A:Allow to rest before use. 允许休息后方可使用。
% |+ R* P! ^8 v. X
' R2 I: f5 \& h65.The weight of a large egg is between:一个大鸡蛋重量介于:
# p; F+ p& b  TA:56g and 63g 56克和63克, I- w8 p: w* O2 P% ^
- m/ `9 W: F/ M
66.Evaporated milk is a concentrated milk that is produced by removing
. h; V* X2 x, \1 ~) D& l  v+ }炼乳是一种浓缩牛奶 是去除什么做的
' f  V3 O9 N4 _A:60% of the water 60%的水# [  P, K/ `  R1 X
. z  f1 T7 y; s
67.A method of cooking that transfers heat through a liquid or gas is:
9 f3 A0 c! _& q8 Z' X! k一种烹饪方法,通过转移液体或气体是:
& \& `% D7 Q5 WA:Convection 对流
1 T' \9 {5 i7 J: O! T+ p& P2 F& V# x& w/ L% n; \. v' c9 |
68.The cooking of starches is known as  烹调的淀粉被称为# L, k) J/ S2 I( ]& O( k6 r& l
A:Gelatinization 糊化* e! ]4 e( h; u0 O. s
7 Q0 J+ i1 e) J0 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?
( L. y7 S5 L9 T# Q! p; r& hA:Braising 烤
% E7 a  W0 H8 o, g/ f: U/ i. s9 L- c8 F6 y2 z
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:
. X: R+ ]! f/ ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ {/ b5 S( [4 [1 j( i& ?' j; k' e& g- @' }$ G! P
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
( Y8 Q9 J( b" b" h# n* lA:Fumet 原汁+ n5 Q. h( j  c; u! c' ^8 L

( ^. W3 W) M3 G7 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) o* [5 Q4 n$ W. Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! o2 ?1 E' {$ \: o- H' T" ^+ M6 Z1 V6 \* o. T1 t6 x
73.Which of the following is a principle not used in stock making?
; B1 r1 q5 k" w  x下列哪一项不是用于制造高汤(低汤)的原则?
$ K- k- U0 J9 }! o1 ]2 `  VA:Start the stock in hot water.开始在热水中操作
. Q4 _+ Z! d" n* g$ O: [4 K' b; M$ n6 }" V' H4 w4 b* D
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
- i. [2 g: L$ |; V1 A9 v0 q) B/ V0 lA:Remouillage 法语熬汤
% q/ J) O4 C7 X1 q0 w5 Zhttp://www.haibao.cn/blog/post/176242.htm
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