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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。
6 Q% E; F' x% J8 ]2 r1 E
* v) Z& C' L- O( p, ?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。) z0 v& j# E, N- N2 g6 s' W
另外,我还会找一些资料方便大家学习。
大型搬家
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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5 Y* J5 p3 x0 y# S# K; P4 e
1.Which of the following methods should be used to determine doneness in a New York steak?+ ?0 R* y  A& v- {9 ^8 J
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)- K; ^- C$ ]( R$ r1 Z' U
A: pressure touch. 压力触摸7 y- i1 ~5 i1 e5 R+ {
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; j3 l% L* o  H
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: S: V$ k% s0 A( o# V4 @- M# \
A: acid  食用酸
' ]+ O* x. z# `0 H$ A3.Vegetables are major sources of which of the following nutrients?
5 U+ Y: e9 h5 T; ~) d蔬菜中包含的主要营养有哪些
- f- V0 ?6 d# PA:vitamins and minerals. 维生素和矿物质。8 X/ M! m+ w# b% F# `1 F3 l2 W7 Z1 D
4.Cauliflower is commonly served with
# B- \$ u+ H3 j% s4 M& I$ Q6 }+ B- h3 E& W花椰菜(菜花)最常见和那种酱汁搭配
( {) ]3 Q  t6 `# ]A:Mornay sauce. 奶油蛋黄沙司9 {" o' x7 C8 Q6 @$ M" C
5.Which combinations of products are found in pie dough?5 J8 V( H7 r8 A* 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??)& K+ v3 t% b. J& J
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 [/ w, L5 t% ~6The French term for mussels is 法国语青口(海红)叫什么
5 L0 m% ]8 D9 BA:moules.法语青口,海红7 K7 S1 {- k9 A( c8 Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. N2 a& a7 ^: Z3 N& G/ F8 K- UA:faintly fishy. 稍微有点似鱼味
) O0 J/ L8 C: K* ]& f. W' S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  I7 W4 ?$ ?" N
A:2 days. 2天
: w( j) ?& _: i+ m9.What are the principle ingredients in ratatouille?
& R9 U) W# Y/ i; P8 Q, l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 G( w1 C$ w$ S# i+ ^8 _* V  N0 OA:Zucchini, eggplant, green peppers, onions and tomatoes/ p" U$ p( d2 a+ t* j: _
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! P( y) |4 E3 S8 t: K2 Q7 @
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 [7 j. Q9 N# M8 ?: N. K5 U! ^2 E* LA:cook food in quantities that will be used up within 20 to 30 minutes./ n) \) ]7 M, R/ _' Z7 M
大批量烹煮食物要在20到30分钟内
3 [3 M- S& D% I* s$ X) J: r11.What person has the authority to issue a Health Permit?
. ?5 `3 c- ~  c4 R9 j+ X) e谁有资格颁发健康证(卫生证)。5 S6 N) `, _0 x$ g& I- ]1 M* X
A:Medical Health Officer.
' B; p) r* M' X8 y  ]  Q3 A医疗卫生官员。' A) \9 e* ]* g# C! i! t1 z# r
12.For what period of time is the health permit valid?
. s! S  }. M! X: [健康证的有效时间是多久?1 l0 L9 c% v$ V2 {
A:12 months.12个月/ N( o  k% M5 |3 {- P
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ v$ o8 B) Y* s0 \% E在食物和饮料准备区,通风系统换气的标准时什么0 J9 D6 m; D8 x& J# [
A:08 times each hour. 每小时8次: {4 G$ t- |/ I/ a  y' j! k
14。The minimum temperature for manual dishwashing in the wash sink is
' ]( F) s9 p! O. c  s5 U1 z- u" s手工洗碗,洗碗池的水温最低多少度?* w( z0 k  _2 R5 I5 ?: O1 g6 {
A:110 degrees F (43 degrees C). 43度$ J, V, _' m# [
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' D- u1 s2 t# G" ^, p  D: n
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& O5 t/ r) e+ K" \  @
A:180 degrees F (82 degrees C).  82度
- ?/ C  g6 B' F4 y+ h16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) U8 t+ I' R" c' r3 o7 E. b" }
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( I4 C6 M3 d! M, W
A:en papillote.  法语自己理解& b2 @/ S- T9 S' r) C; J
17。Wing or Club is considered a
9 F! l! k8 k2 p8 G6 x/ P翼和CLUB 被看做是一种...3 P& N: g$ H) {6 @
A:Bone- In Cut     带骨切
* S, o/ f! m/ P$ S2 I. F18。New York is considered a   纽约牛扒被看做是一种
! s1 x. k. p5 }. I0 GA:Boneless Cut     无骨切
$ F* j, {" H( H; @5 D3 w* w5 S: J19.In general, a court bouillon for freshwater fish will contain) O9 h' a; z( k* P& R% x
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 c7 g1 p! V. B- oA:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 m9 d5 ^" |+ Q. d, m
和做海水鱼同样数量的调味料和香料- ^4 v: Z+ l+ ?4 D. H
20.Anise is very similar in flavor and appearance to
& l4 O$ t+ ^" B1 v( v八角和下面的那种原料有相同的味道
4 ]  X) e$ `9 M) N3 BA:fennel  茴香
6 e1 D) D' h3 n21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" n1 G, T0 m) y3 J
下面那种原料更像大葱且有平面的叶子) ?( E( [8 m+ B: T/ W* O5 V
A LEEKS  似蒜葱 (这边人叫京葱)
5 j+ W% q3 g6 H0 i22.Which of the following cutting shapes refers to a small dice$ k  t" u8 S- J! B* O" G' u% Q
下面那种刀切形状指的是很小的粒(末)
% S8 Z6 Y" P3 M9 R, }% ?; JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( k) B# ^9 Q, `# n2 b23.Oil is added to the water for boiling pasta in order to
  {' X* e$ A1 Y向煮沸的pasta (意大利空心粉 )中加油是为了' S6 K8 b, W# X* @( T" Y
A:prevent the pasta from sticking and to minimize foaming action.
  ~! k; E/ V, O4 h; a) ?  M防止面条黏合并降低发泡。; o& d; R9 o7 u- d
24.Which pasta dish features pine nuts and basil?& M# i4 z( o! N* A
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 O. B& y' C1 T. f7 E: O( `
A:Pesto.一种绿色的意大利面酱 6 g2 F; S- H; ~) V
http://www.tianya.cn/techforum/content/96/563836.shtml
1 o+ C" p  A2 N* Q# l5 z# C7 J# \" c0 `/ |+ Y
25.Which of the following is a spring vegetable similar to spinach?
$ ]# z) ^" j, b下列哪项是一个春天的蔬菜类似于菠菜?
; T) _( t9 J& T+ \( E! y1 c% gA:Sorrel. 酢浆草。
0 L( l" ]/ G7 k; c' Q& j- R  Ihttp://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:# n7 d0 o7 H$ u8 f1 q( N: P
哪位厨师最早带来高水准浮夸的美食
  p! ?# `4 h0 ]" j# {. }7 kAAntonin Carême 人名 安东尼·卡罗美  o5 l! t* e" G  J9 L

8 A% J% s+ e6 a5 h5 p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ v; U: q% J- G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 C1 J3 R- U4 X8 P  I3 \7 ?8 E
A:Cast-iron stoves         壁炉( j. x- j! I! \( T
http://www.usstove.com/products.php?id=6
2 {2 P* m, `4 J/ d
2 L7 U1 W. |& J" S/ k* E& \28.The French term used to describe the roundsman, or swing cook, is:) [& L7 g' ]3 v+ x' d  \
法国术语,用来描述roundsman,或摇摆厨师是:; ?. R  x4 S( h9 g# J* I+ N! i2 ]
A:Tournant   图尔南
  Z" J# j! D) x) ?- }+ P
. R5 b" _4 h. V7 w29.Another term for the wine steward is:# z+ `6 Y5 |9 U& F+ q9 b
葡萄酒侍酒师的另一个术语是:& x$ B3 o( w4 q! s; ?7 V
A: Sommelier 侍酒师
* x+ o; t( h( s. t3 |- b3 ?) x' V1 J& G* s& m' P  c! L
30.Molds, yeasts and fungi are examples of a:; E) @$ {* n8 I- R4 O" N: t' W: w" A
霉菌,酵母菌和真菌是一个神马例子
; N/ o8 k* F. s& iA:Biological hazard 生物危害
' K. r& F  q( L& b$ z" \- s* I# q) A( G6 p6 K& F- R6 L1 o+ ?6 h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 q3 j) Q  W" `( `& @
根据加拿大食品检验局,食品的危险温度区在多少之间:
. M/ K$ I7 _4 h" lA:40° and 140°F (4–60°C)     4-60度  Q! a% b5 b! b! W* g8 R- ~
: L2 }8 s1 ?8 V  Y4 g# ?. f/ P
32.All bacteria need the following for survival:
* B& P8 L" D% v* p* F( i) O所有细菌生存需要以下哪些内容:7 p; I9 ~7 ]* C3 p+ _' O
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; d7 w; W1 X6 s) E, S
  I5 g- d* ^5 y7 N( M, ?" E33.Which of the following correctly represent critical control points in a HACCP system?" X+ E7 m2 D5 m8 B$ O3 `" {
以下哪项正确表示了HACCP体系的关键控制点?6 x9 t0 P. |( h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. T2 X, g# }6 j- \食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) D; o7 j# N$ Y5 N$ y6 u* \
$ \. i: |# G9 [* I, W; n, ?0 I34.Which of the following is not an example of a carbohydrate?* s. o2 E  m  u, w
下列哪一个不是碳水化合物的例子?
) {4 U3 l) Q) x* \- R" OA:Essential nutrients 必需的营养物质
2 Q. P( r9 \8 R3 N7 N) Q2 S& B# C6 l: {4 u! A2 a& R
35.The process by which a liquid fat is made solid is called:
, l3 p: Q1 X5 h& {! b液体脂肪做成固体这个过程叫什么% t" z+ V& `' N
A:Hydrogenation  氢化
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; H- n" l3 [: A3 @2 `36.Which of the following is not an example of a fat substitute?
" y2 k  B0 _4 [$ R( }6 @下列哪项不是脂肪替代品的一个例子
. [# J" g9 K9 P( I" U  e6 {A:Acesulfame K  安赛蜜K表
6 M9 @9 i6 r( s8 U8 J! Q6 [! f# Z0 _. M
37.Health Canada requires that a product labelled "fat free" contain:& m7 N; ^& j% w9 G. }3 W
加拿大卫生部要求的产品标有“不含脂肪“包括:
  T- U  E: Z$ ~- P1 z5 k; ~9 i; qA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: A6 }( b. ?$ p9 D- p# h
; ~& s! U; |( ?. h/ H- ]38.Which of the following is not a problem associated with converting recipes?8 i' F  N7 y$ Z. J/ b( N+ z7 L
下列哪项是不相关联的转换配方问题?. `% k6 P4 M3 h+ x
A:Unit cost 单位成本
  |+ a! R* G$ Y  y; `4 a; w" ^* l% H% `7 I' d) M
39.The condition or cost of an item as it is purchased from the supplier is called:
3 Z, V1 }, ]5 J: k从供应商采购的物品的品质或成本叫什么9 b  k% {+ e5 \& q
A:As-purchased cost 购买的费用3 o+ B. ?; G/ ~' c! v% r$ H
0 L. [4 \( u! z2 j% I% A& p
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 K# o; Z; L) u6 F# P, P
在新货到来之前用于日常所求的必要库存量叫什么
5 w3 e6 I2 b3 j& M* cA:Parstock 基本日常最低库存
/ I$ X3 q% C/ ~9 M! X' j: K0 B  ~. Z3 N% _% j5 i: w+ T$ Y
41.Which of the following abbreviations is used to describe the proper rotation of stock?6 m1 d& s* d4 N+ K  ~
下面那个缩写是用来表明正常库存流程?
- e8 v/ P( I7 S- e0 X. s( ]8 [A:FIFO=FIRST IN FIRST OUT 先进先出
; Z0 C6 X! @$ t& K+ |, ]; ]2 t6 o9 ?2 W& k2 @. C
42.Which of the following knives is used to turn vegetables?
4 }2 c+ W% f& N/ ~下面的那把刀是用来打开蔬菜吗?7 b; v7 A, K4 _) [9 Y
A:Bird's beak knife   鸟嘴刀
+ C8 ^! N# o: ?http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' Z2 L5 d! t; l6 d6 `' p( ], k
7 N0 X5 N; @& n2 S
43.What is an instant-read thermometer best used for?
6 f6 y* b7 l/ A  ^, {; d; X即时读温度计最好用于那方面?
0 O7 {+ U. y5 N2 p. M& LA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ E* _" e  O; J$ k& m: _" h8 `
. V8 ?3 A' s& z. W- G, E) Z2 E" Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 G' Y  D; T) a; Z0 H下列哪些金属材料受热均匀,通常用在铁板而且非常重7 w  K7 ?7 i7 c, V
A:Cast iron 铸铁3 x4 O) w0 Q" e" Q% p

9 u- e5 z2 d) Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ @2 F, c5 _6 [/ k, U4 F* R. q哪件装备下面有一个可移动的碗和一个S形叶片?2 R! y* e& F- [* v( {! P2 P! b
A:Food processor 食品加工机
8 g! \6 S/ U; d1 n" Nhttp://www.google.com.hk/search? ... iw=1263&bih=572' a3 C- p3 N2 O; E; s

! b' z. N( r$ i: k46.Which of the following is not a rule for knife safety?
0 o4 J+ G2 Z# S. E# H9 ~# C& M* c下列哪项不是用刀的安全规则?6 g9 @  _2 T* \" q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ \* i0 v1 @8 Q$ a% F: J

7 t8 l* q7 d& t4 \: T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  X; L$ X6 y0 t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 A* i% P, I$ H6 l5 Z  e
A:RondellES ) D3 X# K5 s* f+ a9 l% f- B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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3 [1 }! p, P* L* T- N" \48.Which of the following is a diced cut used to garnish soups?
% `% C$ b: N. c9 s6 U下列哪项是切成小方块用于汤的装饰?6 k: S& v' A" D6 P' J
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 B, M- M) M& r- P( l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  C, k. t! u5 ~+ U0 O( G& N
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!!——
3 O! a0 e/ a8 @' ?( E, EA:Gaufrette
4 [6 f- j+ h! n* t/ |) S2 }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 z2 E( h) Q: e+ o% ]( amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! S3 j  m# i  [# E3 hGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 G) f4 B" Z8 |  L) |4 U0 O0 @# o7 [" S: a# g8 T0 |: u3 e2 K, }8 ^$ @
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, `# ]7 j  C& t$ s) Z" I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 v6 r5 l9 W# iA:Cilantro 胡荽叶 香菜  ~9 g& _" D  p: X  T1 l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ y$ o$ Q: N; H/ b$ Q) T
( j2 p. K4 t3 _" ]
60.Allspice is made from:
* S4 j+ R$ @0 U& K 多香果,  多香果香料是什么
/ A8 k0 u8 h* {, N# ?* I8 f" \1 z# uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% L8 c* P0 W# v3 t' e+ P) H6 j! O% L
A:A dried berry 干浆果
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1 Z8 U5 Q" s- n" E1 _, y61.Which of the following are used to make a sachet d'épices?+ g9 b2 |* j9 Z6 u7 n6 n6 u
下列哪些是用来做香包德épices?
$ S8 ^7 n3 D; D! ?8 dhttp://www.sachetcatering.com/1 j6 c. A3 p5 |6 G$ `: L6 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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: x) b& Y/ Z* y4 E; X62.Which of the following condiments are not soy based?6 h5 d4 k* A6 y: B  |
下列哪项不是酱油调味品的?
5 Z4 Y' J5 s7 Q5 G% x) q" PA:Wasabi 日本辣根
' p4 Y; u3 z7 x: x# @) P) z9 t% Q5 J8 W- v2 x0 V3 l! N! z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' _8 a8 c- _6 A6 c6 @6 z
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:& i5 i5 S  ?! c+ z0 F/ ?
A:Pasteurization  巴氏杀菌
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6 M3 C: t$ A. D64.Which of the following steps is not the correct procedure for whipping egg whites?
# O6 }0 e8 S  `* ~) g下列哪个步骤是不是正确的蛋清搅打程序?
1 y% r6 S, x+ c! MA:Allow to rest before use. 允许休息后方可使用。+ j( [9 I. k* H8 v. P6 f8 H3 ]

, M0 W8 V3 u& T) }65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ B  B4 V) F! h( E- D. b0 cA:56g and 63g 56克和63克' M4 U7 |. \& _# j
& V3 C0 a/ N" \* _" _
66.Evaporated milk is a concentrated milk that is produced by removing
( H) w; f0 D4 Z' k3 h2 Y6 U( |炼乳是一种浓缩牛奶 是去除什么做的
2 C1 R3 ?! i* f5 w7 ^8 ], q; R' IA:60% of the water 60%的水4 {# u* l2 o' A% y* k. a3 N
5 S, I1 _) V, I$ x
67.A method of cooking that transfers heat through a liquid or gas is:
: M. r4 Y- v9 k7 K  ?$ @2 h一种烹饪方法,通过转移液体或气体是:
# B1 J# H1 R1 f; uA:Convection 对流- m; D3 g0 y4 s' Z! }* s. t9 t

" r! R! ]7 @- i+ j5 {+ r; _68.The cooking of starches is known as  烹调的淀粉被称为: D7 M! y/ w5 G( H' X
A:Gelatinization 糊化7 ~7 e( K1 g: h: r6 }

: k3 p  t- N! o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 T/ x) z+ |5 k* L; U. UA:Braising 烤
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" v* i1 g1 |- K+ S70.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:
- U: B, ^3 r5 C6 {8 ?A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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& h8 U( Y1 M! a71.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! A/ L! {# O% h: m
A:Fumet 原汁
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$ d: Z; s. d) Q( 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
) h; W$ k/ I8 A$ l. y; l8 Q$ |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; ^; m# b8 Q; q; v2 c# i

' e' r  C% {  S+ w8 M* Y5 E6 F73.Which of the following is a principle not used in stock making?
- C' i" L/ T; d# L( [  z: D: @下列哪一项不是用于制造高汤(低汤)的原则?, ?) `5 T0 M5 y# k8 |6 h
A:Start the stock in hot water.开始在热水中操作3 Z! q3 T# s! l9 v! z# @

9 M: a' ~% [1 r: K74.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
5 K& R- T- G  _; G/ M: G5 \7 P  rA:Remouillage 法语熬汤
5 T0 N' [( X* B# A2 i: Thttp://www.haibao.cn/blog/post/176242.htm
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