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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。& F+ T- D2 o) z1 _- y) L
' h, E9 x2 H2 }
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。
% D# d8 X# y- A$ f$ c) o9 v! V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6 q5 `1 ?) T: C9 q
1.Which of the following methods should be used to determine doneness in a New York steak?
1 i% k( |7 {! @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). T' m7 m) }6 R+ z
A: pressure touch. 压力触摸* W, C+ m% |# I1 y  \- C" E
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: X2 d6 _3 R# b4 B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* K1 C% W8 T# A' d5 c3 N- I1 E, }3 o
A: acid  食用酸
6 g" O* C) T! G- L6 a, W! O3.Vegetables are major sources of which of the following nutrients?
9 c  x( y" d+ E+ X; R7 Y蔬菜中包含的主要营养有哪些& c8 w: m8 ]. d3 d# a# A% ^
A:vitamins and minerals. 维生素和矿物质。
. e/ U4 I* ~' g( j, ]5 ]4.Cauliflower is commonly served with
, `$ a( ]/ l; A* o3 `- C花椰菜(菜花)最常见和那种酱汁搭配' g! P+ W, a# F( I6 z: R; c" k
A:Mornay sauce. 奶油蛋黄沙司, Y% Q( l. H+ {* Z/ |
5.Which combinations of products are found in pie dough?5 a9 m& @! Q6 Q* x0 L% J6 E
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( T8 o9 X, A- C( R+ W$ eA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! n4 e& @9 [& S2 r6The French term for mussels is 法国语青口(海红)叫什么7 n0 n7 R9 t4 l. p
A:moules.法语青口,海红# ?/ g$ n) H+ Z$ U
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 F6 B4 K9 u, z' N6 cA:faintly fishy. 稍微有点似鱼味- Z7 k( Y2 w! r8 a& Z2 W8 H
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 s# n8 G" f1 P, o3 bA:2 days. 2天# U& X5 I1 h. [" r
9.What are the principle ingredients in ratatouille? 2 S( ^% w* H* b1 H* {% B4 s' ]& M/ n! j
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, @9 X; A" z2 l' e4 xA:Zucchini, eggplant, green peppers, onions and tomatoes5 f! p, d; J3 ]+ m- ?8 p
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: {6 ?6 S/ D: j' P4 E- g% E10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! c) t- n# j9 M6 T* h/ k/ LA:cook food in quantities that will be used up within 20 to 30 minutes.9 T. Z) ^+ h2 V; C
大批量烹煮食物要在20到30分钟内! [- T! a5 y: Q! \
11.What person has the authority to issue a Health Permit?
, N. M8 [5 Z' C3 L5 i& l! `( M谁有资格颁发健康证(卫生证)。
5 K  q* Z, s: ^* I: O% UA:Medical Health Officer.- u0 \' ~; O' w% Q/ R* d
医疗卫生官员。
4 `7 p% \: l9 R: v- N12.For what period of time is the health permit valid?" Z' Q0 P% S( C5 j: Z, E) I
健康证的有效时间是多久?+ t1 _+ t2 Q$ Q9 O
A:12 months.12个月
7 m$ |2 w. |. B8 K13.In the area where food and drink is prepared, the ventilation system must be able to change the air& ]7 P4 A5 }  w! Q% ]
在食物和饮料准备区,通风系统换气的标准时什么
/ j) U* Y% ^. ~A:08 times each hour. 每小时8次
( G5 b: _! r& e2 |/ M# A7 E14。The minimum temperature for manual dishwashing in the wash sink is
+ }* d/ U5 H) _" Q$ }. t& Y- A0 I手工洗碗,洗碗池的水温最低多少度?
, L! \8 k. N( z; `" GA:110 degrees F (43 degrees C). 43度
! ~( C) }: P" k1 C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& \: n+ B1 M) c3 I" j4 g4 x
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% U1 K8 T) l2 j& D" JA:180 degrees F (82 degrees C).  82度
- J, w& [1 G. U5 i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ h; M) [) j+ b; @; v7 ?  C用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  }. |9 o1 _* d3 Q) C+ s2 ~9 o, x" I
A:en papillote.  法语自己理解' V4 d! T6 A3 A/ u5 q% d: H
17。Wing or Club is considered a( P/ U+ @0 k8 _0 [+ M
翼和CLUB 被看做是一种...1 j' q  O* N( k5 H1 i# _; d8 s
A:Bone- In Cut     带骨切8 q, h: E1 [9 _) K; N0 M1 u
18。New York is considered a   纽约牛扒被看做是一种; \* o, \/ L9 {  C0 q
A:Boneless Cut     无骨切8 s4 P) ]! \( b) L% k; U  t
19.In general, a court bouillon for freshwater fish will contain5 `) q3 c* v9 f$ |
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 n" ~0 F! g. t& j4 B( H' H5 T9 zA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- P: G3 \7 L# v, \6 Z: b3 l和做海水鱼同样数量的调味料和香料
; }4 ]$ }6 o/ }" }& c+ h, M20.Anise is very similar in flavor and appearance to
- X; w, _+ O$ ^) ^& G4 _* U7 p八角和下面的那种原料有相同的味道
# y; e: N! g5 D" A: ~7 OA:fennel  茴香3 {: z2 s% b9 |
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- S; w. k2 ?$ O) C/ t
下面那种原料更像大葱且有平面的叶子
9 k) O9 j% ~, r, _0 HA LEEKS  似蒜葱 (这边人叫京葱)! F, Q" m  U6 p0 @5 |
22.Which of the following cutting shapes refers to a small dice
0 m6 }. [" x- }0 G下面那种刀切形状指的是很小的粒(末)3 C# J! T" M1 k) P& P2 N& S, g
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 e1 U* x9 F. j" [  {2 H- ]
23.Oil is added to the water for boiling pasta in order to
. f1 D7 l+ r2 M3 v7 ?$ w. Z& a1 k向煮沸的pasta (意大利空心粉 )中加油是为了! G' @1 F' A; d7 K2 ~, Z
A:prevent the pasta from sticking and to minimize foaming action.
( k3 j9 D* A5 D( L防止面条黏合并降低发泡。
# B- ~- A8 z6 J, M0 j5 H! J24.Which pasta dish features pine nuts and basil?0 U3 t/ C, E& Z3 V% P% n4 _
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ e' Z2 v1 X" D% b5 i, R  GA:Pesto.一种绿色的意大利面酱 ) b& E/ a$ |. G
http://www.tianya.cn/techforum/content/96/563836.shtml" {3 Y5 ?$ v6 v6 I0 a' u% D. e2 k
7 l+ \6 h3 _* y
25.Which of the following is a spring vegetable similar to spinach?
- S+ Z/ ]. G1 r+ V) B8 I下列哪项是一个春天的蔬菜类似于菠菜?# t% t% T, b5 v
A:Sorrel. 酢浆草。2 z2 n/ j8 T  j
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?
理袁律师事务所
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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:' \+ ]( o1 O( N3 l$ D5 m
哪位厨师最早带来高水准浮夸的美食; ?- e4 n3 S6 |, ], c
AAntonin Carême 人名 安东尼·卡罗美; j1 V1 e# `: q4 B# Y6 [
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ x6 L. J( G; N8 l, I: T; \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! Q. {0 Y4 }6 M2 Y. f$ q/ [% c! b+ xA:Cast-iron stoves         壁炉
1 }/ T) G5 x3 n: a- H" z& \. y% bhttp://www.usstove.com/products.php?id=6
: d- U; Z: U- p4 O4 g3 }+ Z8 J, |/ q4 O7 @. }
28.The French term used to describe the roundsman, or swing cook, is:
4 h, |% p8 ~3 b4 y法国术语,用来描述roundsman,或摇摆厨师是:
, d4 m$ E& k' e( G0 I1 V0 [A:Tournant   图尔南
' W& j1 Y& P4 ?! D( j* i# D! D5 Q, J- M& ~) k) y2 N* j, {- T
29.Another term for the wine steward is:
' s3 I7 [$ A: i# C葡萄酒侍酒师的另一个术语是:* O7 U$ v1 d6 |2 \& W; O- a/ M
A: Sommelier 侍酒师4 F/ M& ?  M8 L- v

2 T0 a. M  T% r30.Molds, yeasts and fungi are examples of a:
/ O9 q% j; E, E* m霉菌,酵母菌和真菌是一个神马例子
# g1 y# A. z1 t& v! u% [A:Biological hazard 生物危害& H* R- A" o( w& K+ n; O
7 L* ^: M0 \" T# N3 H& j) t( K1 t
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& o, {- B# v$ R- |6 ^
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 Y& |; P$ d: U* B9 Z! c' `% ~- PA:40° and 140°F (4–60°C)     4-60度
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$ H, v+ p3 F7 h( K" c32.All bacteria need the following for survival:; n$ s7 O( w: i3 J3 `' L
所有细菌生存需要以下哪些内容:
  K' |' q. D1 x, N! nA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, K  T' W; D+ Z1 o6 I$ C& V' p0 ?% Z; K4 d& u
33.Which of the following correctly represent critical control points in a HACCP system?
1 s5 X8 |# e, L0 E; n- ~! `以下哪项正确表示了HACCP体系的关键控制点?
% o, G) ^& q, r  s+ ]( H! }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 g; i* ?) q& W0 u2 y* s7 U- C$ ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  K5 p5 k' s- A, r! W4 U3 e7 Z1 L( W- I+ i
34.Which of the following is not an example of a carbohydrate?4 J& }! o( G+ G; ~; S, s: n" v
下列哪一个不是碳水化合物的例子?8 `3 ^) D; u3 s: S
A:Essential nutrients 必需的营养物质
' M1 B# F' ~2 `/ `% v2 r( Z+ I- c6 s' Q9 H7 l7 Y" ^
35.The process by which a liquid fat is made solid is called:1 d; R# u9 ?" A* C
液体脂肪做成固体这个过程叫什么
0 ]1 |7 A. \6 s: JA:Hydrogenation  氢化
  J+ Z8 N+ X7 G& {* ?3 u! i) e
7 j/ K4 P! n' ]7 B36.Which of the following is not an example of a fat substitute?/ }$ i& C9 J6 \1 F4 ^
下列哪项不是脂肪替代品的一个例子
$ V. l/ E5 |! }, m2 A- T. GA:Acesulfame K  安赛蜜K表
8 x" F) N; _9 b% K( V1 w
# K6 }% u& e/ Y37.Health Canada requires that a product labelled "fat free" contain:+ D- Y; ~( e' t/ a+ a7 b5 B. J/ |$ a/ I
加拿大卫生部要求的产品标有“不含脂肪“包括:& D+ {* {$ R4 e7 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& ?, R5 d( }( E

- k0 N# m2 ]& R. Z38.Which of the following is not a problem associated with converting recipes?$ `! C% q+ C% R* q2 u/ Y* b
下列哪项是不相关联的转换配方问题?
5 X* x5 \: B+ @% ]$ _3 WA:Unit cost 单位成本0 I7 ]/ e/ G' y$ X- G

; a0 q5 `3 Y- b! e1 ]; q1 m3 q% x39.The condition or cost of an item as it is purchased from the supplier is called:
3 z# G* _% v( K从供应商采购的物品的品质或成本叫什么
9 n. ?# \# n( A9 o; {. n# u# \A:As-purchased cost 购买的费用/ N. Y0 i. o) {) A9 `2 Y

, R1 ?, O" E# i& N6 F40.The amount of stock necessary to cover operating needs between deliveries is known as:
: R8 P, W* b$ p0 c6 R. n在新货到来之前用于日常所求的必要库存量叫什么! ~) N. S9 _9 q, j6 I
A:Parstock 基本日常最低库存
. `% k+ J' X; m! ?, n* V% q! K1 l' P5 W- a
41.Which of the following abbreviations is used to describe the proper rotation of stock?. h  A5 b( o" @6 D
下面那个缩写是用来表明正常库存流程?% ~( w# Y2 F3 e& S  g% ~& |8 [
A:FIFO=FIRST IN FIRST OUT 先进先出4 s2 x, g6 `% g
6 F; M  Z" o$ ]" {9 V/ y5 ]
42.Which of the following knives is used to turn vegetables?
9 u; e8 s5 K4 N6 w1 I下面的那把刀是用来打开蔬菜吗?
0 L+ B2 W( j+ j0 E0 tA:Bird's beak knife   鸟嘴刀
9 F$ V) p! G. M, fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; e7 x9 f* p8 `0 }5 R5 e% F5 e/ v4 w4 p+ M0 C
43.What is an instant-read thermometer best used for?
2 _0 q/ q4 B# R, h. Z  }即时读温度计最好用于那方面?+ P+ I5 w7 C; ~( ^$ ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度
# e/ ?. X4 ~" I) N* a) j& T( D9 Y3 o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, }! z" j* _0 _3 _) p2 t9 N: G下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 q' J; B- `) lA:Cast iron 铸铁: {: E- p/ Z. s; m7 z) M

# f1 E# ~' {+ \; M/ Q+ S. ^# ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 l( B7 Z% s% |哪件装备下面有一个可移动的碗和一个S形叶片?. F' e( E! X. ^  L7 J& T
A:Food processor 食品加工机
: E$ P( ?) }4 C/ ihttp://www.google.com.hk/search? ... iw=1263&bih=572
6 b" q9 `& d: K; e
/ Z8 v8 M- _1 E! ^; x& N: T46.Which of the following is not a rule for knife safety?
  b5 W  G9 O) m! c- }- `# _- t下列哪项不是用刀的安全规则?; o( e1 F  j2 W: E
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, }4 N% D; E0 X, s
) A. r4 p1 o. O- _8 p, x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 l& j0 L! I( G7 \; a3 n( Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' ?1 f3 {0 g! i. n
A:RondellES " i+ r9 m2 _: B1 j5 K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& {7 X7 s' F# T. q. m* ?( X
! [, R( Z0 }" V7 R48.Which of the following is a diced cut used to garnish soups?8 M/ d  t5 H- |/ I( `; b* c
下列哪项是切成小方块用于汤的装饰?3 l' z" E1 }; ~/ Y) j4 V' k
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  U; ^8 u* T8 `1 p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 {2 k5 ?# T$ k+ A6 u1 `3 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!!——
2 K- j( p1 d/ f9 T& eA:Gaufrette
. t1 ]4 W  g" _4 k9 Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 N% |* ~( u" w' m/ ]$ Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ F6 r" v" S! }$ @! sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 A$ k+ a! r' \$ \9 K% u2 r

* f4 D5 o/ P+ `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( d  O2 y3 ~4 `8 ~* l7 C
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)2 t8 b4 X- u* S3 i2 g
A:Cilantro 胡荽叶 香菜# @2 s: d. |) b/ b6 q% `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 I  A* C% H) x5 C7 F! h7 R" I) V
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60.Allspice is made from:& T5 [( {& E, t; h* H8 D+ \: k1 N
多香果,  多香果香料是什么
% X( S  J+ j! |5 @( x/ J( N+ Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ ]7 ~; D' ]7 AA:A dried berry 干浆果2 r; s; F3 q7 O6 V- J# p
7 i* T" f/ O( x/ T
61.Which of the following are used to make a sachet d'épices?/ }. V5 W7 q2 L4 g
下列哪些是用来做香包德épices?# D$ z5 Z, ]' `8 D' a* _9 I# ^! o
http://www.sachetcatering.com/
/ e4 A) q8 F+ a. S% M/ eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ p2 N! n1 |' m0 j' I
; i" s8 d1 H8 D0 b- U' k' R# d62.Which of the following condiments are not soy based?! |$ p/ l+ X; q) |
下列哪项不是酱油调味品的?
3 K7 K# N7 x2 u  x. s, IA:Wasabi 日本辣根  x! F, l7 k! ]

: }& ~7 o& k- b, O1 ?' @* L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ L; K' c3 L* T8 N
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:. ?$ L9 e! r9 u1 L7 m0 _
A:Pasteurization  巴氏杀菌
$ [- h4 L/ |5 S: S- s: A2 E# N% |; e2 S2 b' Q
64.Which of the following steps is not the correct procedure for whipping egg whites?
6 f( ?% ^0 ]# c' }# c* H下列哪个步骤是不是正确的蛋清搅打程序?7 D; W3 s+ `1 C5 Q/ Y4 b5 ]& u
A:Allow to rest before use. 允许休息后方可使用。+ _, T, f2 e1 R4 O) m7 q

! H+ L' A* `0 s& n/ j8 Z65.The weight of a large egg is between:一个大鸡蛋重量介于:
) H. h4 _3 [9 \A:56g and 63g 56克和63克- D# H% B; `9 ?3 _

$ R- G" n/ s  R0 n& E) L9 Y. P! e66.Evaporated milk is a concentrated milk that is produced by removing; ~; J0 E# g% i8 O
炼乳是一种浓缩牛奶 是去除什么做的
- c6 I2 f* q6 C/ K) h- q2 H3 b0 M! WA: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:% E3 L* a7 u3 b  P  Q( t
一种烹饪方法,通过转移液体或气体是:
# O) y( r8 |& L( d7 \2 gA:Convection 对流! y  K3 x6 W6 g* i

7 [& i7 ~+ O- [2 u6 Z$ B1 y68.The cooking of starches is known as  烹调的淀粉被称为0 I* N4 H+ b5 ^5 V: o* H. b% U
A:Gelatinization 糊化
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3 v# \/ Q' P6 K' g# r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 [( Z. o6 t3 @* X6 g
A:Braising 烤
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9 e# K) W9 t1 X- a% T70.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:7 \6 q; o! W/ G" n: b3 o8 u
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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2 E) s2 X* S0 M4 s71.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% j7 g% \' @) X. T! i$ i9 A, }
A:Fumet 原汁: W% m7 x) i" ?' n# i% I
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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" E% y4 c0 ^& V) k
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 p3 w8 K! \) L4 l3 z% B1 A  X
5 b* o5 q5 _  @) m5 \4 T- I
73.Which of the following is a principle not used in stock making?
% z, y% o" R+ g- _' P& U2 i4 E下列哪一项不是用于制造高汤(低汤)的原则?
5 f7 f+ F3 s* `' o' yA: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
8 ^) p# h# s, U& v& W7 P3 pA:Remouillage 法语熬汤
" l4 ~# C5 _8 X1 b- xhttp://www.haibao.cn/blog/post/176242.htm
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