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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。2 e% O1 H: y/ S  U3 L- K
; `4 V, V  ~+ M6 Y  L! v
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。
" P4 {" N1 a) i1 A6 \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$ v/ v" e* I2 @5 Z( F/ s4 a
1.Which of the following methods should be used to determine doneness in a New York steak?5 F% {1 v" r6 W- {7 F
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)
8 x- k& U/ R$ U% R; ?8 e5 l4 ~A: pressure touch. 压力触摸* o1 l. j* D! k; T+ O
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: X# h/ v5 w( G# F) B6 r
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
8 C/ r8 {! t8 J+ E/ VA: acid  食用酸- z$ P- V8 N1 s: E$ `. ?# E" e5 A
3.Vegetables are major sources of which of the following nutrients?
' F3 H! t( l, o3 R' Q蔬菜中包含的主要营养有哪些8 b& W  U. R3 W$ D
A:vitamins and minerals. 维生素和矿物质。5 ^& w5 k% Z$ O/ e
4.Cauliflower is commonly served with
  I! B9 Y0 D0 C8 k. T花椰菜(菜花)最常见和那种酱汁搭配
* j4 p' U9 _! n6 d3 hA:Mornay sauce. 奶油蛋黄沙司0 b+ K; e' e  x! N, W+ }% y
5.Which combinations of products are found in pie dough?. c8 r1 F, f6 l- W
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  {7 I, [$ l1 w8 b7 R( e6 o4 o7 tA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* H$ b9 @  {1 \6The French term for mussels is 法国语青口(海红)叫什么
* \( e" z- Y1 M8 P8 G& zA:moules.法语青口,海红  }: q, x, b( R" S3 L+ O
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: x# g7 T7 R; Y4 V, J0 ^A:faintly fishy. 稍微有点似鱼味. z3 ?, C6 [+ K3 e# G5 o
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 s* r$ e% S/ y+ i. U
A:2 days. 2天
' `& J1 X0 F/ S9.What are the principle ingredients in ratatouille?
/ |) n, |+ n, b' T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
/ J% J7 Q+ A! m2 v7 C) WA:Zucchini, eggplant, green peppers, onions and tomatoes  S$ k5 U: n% F  N/ M5 u
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 X4 l. W! y8 j# X
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" }6 N4 D/ @. H: ^# F
A:cook food in quantities that will be used up within 20 to 30 minutes.
5 o' z1 P, U: m$ ]9 G8 ]大批量烹煮食物要在20到30分钟内" c( {" C" n" }6 Q
11.What person has the authority to issue a Health Permit?
0 b" v/ ~& o9 T6 W. V7 t& g谁有资格颁发健康证(卫生证)。
* _7 f- V: k* s1 }A:Medical Health Officer.0 p4 H9 a% j$ {
医疗卫生官员。
/ u# x: N1 ?( u* w! y' C5 j1 b: I12.For what period of time is the health permit valid?
( \' Y4 P' A, m, @& ]健康证的有效时间是多久?! N3 \/ x) N( Q* a8 |
A:12 months.12个月
$ |7 X$ v) {3 o# f+ ~8 ?4 a13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' D" ~' ~4 v) s+ X- A. ~在食物和饮料准备区,通风系统换气的标准时什么+ W3 f- k0 G0 {, h5 i* ]8 H
A:08 times each hour. 每小时8次
9 h/ l( V# s9 W- m4 C% H0 J0 |, ?14。The minimum temperature for manual dishwashing in the wash sink is
7 ~2 X8 g6 Z5 r4 O/ \手工洗碗,洗碗池的水温最低多少度?, N5 l& t) M) L' ^1 Z
A:110 degrees F (43 degrees C). 43度8 X! z& o# S3 I" C8 D$ R2 J
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 P- U9 U" {% h: ]; u
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  B- ]4 i# x  O) J
A:180 degrees F (82 degrees C).  82度
4 O0 ?2 W! b& j, G, w) L1 i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! O2 q, h/ P$ m' W- h4 l用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 X8 ?- f; k: F7 q9 D9 J: W% e, V
A:en papillote.  法语自己理解9 R* r4 f' p7 l2 K% r. N0 b# J
17。Wing or Club is considered a
6 H; K) G  E# f* @7 @翼和CLUB 被看做是一种...
! X& _, p" M9 [$ TA:Bone- In Cut     带骨切
$ X; [3 ~4 T% K; ^) L! e, b18。New York is considered a   纽约牛扒被看做是一种2 Q  ~2 t2 _2 \. e) ?, K
A:Boneless Cut     无骨切& j2 Q$ b; G6 E  \2 z( D! w9 @7 u  ^
19.In general, a court bouillon for freshwater fish will contain& J8 [9 |3 _8 K9 L" B9 \# V  a, 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
3 v& f2 t) }: dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 A2 G# ]- X4 E' X6 K- q8 Y
和做海水鱼同样数量的调味料和香料6 x6 N: m) n! |- H# h) S* k1 a% x
20.Anise is very similar in flavor and appearance to" r  _: Y/ q# g1 {6 j( y
八角和下面的那种原料有相同的味道( T1 Y; [  k3 [( K6 O7 E( N
A:fennel  茴香  j3 Q3 @# e$ S
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 n/ C; g5 y8 \! Z& Y
下面那种原料更像大葱且有平面的叶子
: y. J* e2 f6 d  T) hA LEEKS  似蒜葱 (这边人叫京葱)- k1 }7 \3 I# S! O
22.Which of the following cutting shapes refers to a small dice
6 I  c& ?& T, [" R$ k# B1 ~6 c下面那种刀切形状指的是很小的粒(末). m: O% B5 ?/ H9 s
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* o7 x8 {0 K+ T1 C  h- f
23.Oil is added to the water for boiling pasta in order to
2 z/ L) t% ]0 u6 g  ?向煮沸的pasta (意大利空心粉 )中加油是为了
$ E+ s4 R8 m' ^A:prevent the pasta from sticking and to minimize foaming action.
; V* o, B* M7 Y, c$ p防止面条黏合并降低发泡。
3 {7 E" t5 Q9 C) P24.Which pasta dish features pine nuts and basil?
# }( e/ n4 k! \( e5 O下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' W% Z* Y! P1 j1 {7 O0 z& RA:Pesto.一种绿色的意大利面酱
( A& y% p1 e# ?4 _) xhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?$ J) z# Q6 a1 k1 m" x
下列哪项是一个春天的蔬菜类似于菠菜?! D4 m) h4 f4 a0 i
A:Sorrel. 酢浆草。% [  b1 z" N! K3 F
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?
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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# S; i) a$ f% b2 \哪位厨师最早带来高水准浮夸的美食
3 ]0 r! H) a$ P$ A" l: D/ o; pAAntonin Carême 人名 安东尼·卡罗美0 F0 A, C: e- Z: r2 u

! g/ N" M- }% Z" T0 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 N. p' m7 g! U6 s/ e* e. \7 y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 n" }) h, ?8 t2 h
A:Cast-iron stoves         壁炉
2 R% ?6 d7 a# H  U2 h% Hhttp://www.usstove.com/products.php?id=66 J6 }: O! e& `0 J2 A8 b

# }% A% C+ V* D$ ?8 \: Z8 c- K7 y28.The French term used to describe the roundsman, or swing cook, is:, a) U( c/ v$ K9 A' `. j
法国术语,用来描述roundsman,或摇摆厨师是:5 g! v- ^7 H: t$ x) G! y
A:Tournant   图尔南5 Y( L5 \4 K0 ?% z: {

7 ]# y% ^7 F, `1 c- Z$ m+ d) y29.Another term for the wine steward is:
; M) p, e- a9 G葡萄酒侍酒师的另一个术语是:
% H1 Y% N2 m$ p. _9 IA: Sommelier 侍酒师
8 {" b+ u1 [2 W% N/ l9 X' r$ {; A; @* D8 O9 r
30.Molds, yeasts and fungi are examples of a:1 a+ O2 ~( ^) I3 |3 Z
霉菌,酵母菌和真菌是一个神马例子
( h- r/ j+ q0 W; g: `A:Biological hazard 生物危害  x3 p# c1 S2 q0 `0 D6 E
4 g: a8 B9 o4 e( o" P- b7 O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* v3 K% [( W$ T+ o, w& H根据加拿大食品检验局,食品的危险温度区在多少之间:; g( [# z0 s* N% h$ E4 r" S
A:40° and 140°F (4–60°C)     4-60度
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! a* p6 m! Z8 }32.All bacteria need the following for survival:
4 I8 i' z- ^% o, E& D, w所有细菌生存需要以下哪些内容:# Z- o3 i: D! U5 w3 P
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ @% F" k" D! I

* d* }- T0 o. C8 T33.Which of the following correctly represent critical control points in a HACCP system?
3 a9 J1 E9 l; {& x; R以下哪项正确表示了HACCP体系的关键控制点?  j+ ?9 E0 ]" t7 Z* U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : p1 s' v5 u/ {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) R. u9 w: ~, f
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34.Which of the following is not an example of a carbohydrate?
+ B& a) k2 k5 H0 w0 d) O下列哪一个不是碳水化合物的例子?
6 H# V% k: Y/ E  ~* EA:Essential nutrients 必需的营养物质6 T7 r$ W' T& ^6 f: `6 d5 T. O' `
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35.The process by which a liquid fat is made solid is called:
) z& ]& S  |* x! o3 W液体脂肪做成固体这个过程叫什么- L; D! O/ }! C: m8 \! f( `; p
A:Hydrogenation  氢化
+ f: X* o. S  Z# K$ y. C* f* E/ U
5 \0 j! l; T! B! K. S" f8 V) I36.Which of the following is not an example of a fat substitute?* ]" G4 {# S' T* c8 e
下列哪项不是脂肪替代品的一个例子" D9 y1 X" l9 r3 ?" h/ z
A:Acesulfame K  安赛蜜K表% B8 Z  ]4 L9 X/ \2 G: U; Z
: w, V' Z2 s; q- F' R, t! y
37.Health Canada requires that a product labelled "fat free" contain:
8 `3 S- k4 C" K加拿大卫生部要求的产品标有“不含脂肪“包括:
) Q9 v4 g* W0 D4 K+ z& mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  {2 e  w! S+ q- \
4 m* }( O8 d  [6 T& O6 i) N38.Which of the following is not a problem associated with converting recipes?
1 d, k$ V3 s5 c3 e2 M下列哪项是不相关联的转换配方问题?- z' }$ y! h* N
A:Unit cost 单位成本* j3 l6 i- {3 _* G' p- Z
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39.The condition or cost of an item as it is purchased from the supplier is called:
( Z7 Z8 j) R! B: M: b2 A' v# ?3 ~从供应商采购的物品的品质或成本叫什么
, A3 @) G1 O5 q$ p- Z9 T& MA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ r  d9 j" b. L! m+ y/ o! p0 E* A2 [
在新货到来之前用于日常所求的必要库存量叫什么# D0 D2 }1 J6 w- i+ A
A:Parstock 基本日常最低库存
3 J+ ~2 a4 a" p% z% a$ i' o$ K% A: [( u( f5 W2 m& M
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 n: v* h0 d6 B# {, U
下面那个缩写是用来表明正常库存流程?6 g' e8 t/ a+ N7 c( s/ I
A:FIFO=FIRST IN FIRST OUT 先进先出
# {( j  `5 ?" O1 E3 i1 G% F) e& t9 b* W  e3 L
42.Which of the following knives is used to turn vegetables?
" c1 J5 w1 _- G9 b0 V$ c下面的那把刀是用来打开蔬菜吗?3 L+ t* Q- X& m6 S1 _. r; ]
A:Bird's beak knife   鸟嘴刀
/ w- E- {/ b* K0 Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
1 s/ A7 F% R# }' g. z8 p0 Q即时读温度计最好用于那方面?* X6 X2 S9 k0 c& A1 m' |; C
A:Checking the internal temperature of a roast 检查被考物品的内部温度
' I1 h) z3 e! `5 l, F6 d; ~
2 x! {" o0 @4 p- N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. M  O0 N- r7 ^下列哪些金属材料受热均匀,通常用在铁板而且非常重+ I* f0 t/ @% X/ M# W3 ^/ d
A:Cast iron 铸铁3 Z* E$ u0 s+ I0 d, b

2 D( n( U' Z$ L1 o+ S" Y9 g1 t+ h' I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ n, D- j1 P4 o- l( H6 n( ~! h哪件装备下面有一个可移动的碗和一个S形叶片?
3 M7 B7 e9 x% u, r7 |A:Food processor 食品加工机7 w% y$ Z  d; L0 L3 h2 Y
http://www.google.com.hk/search? ... iw=1263&bih=572& C0 t* w+ N( O: X" C
% b0 i# Z! F. i9 U: y
46.Which of the following is not a rule for knife safety?3 Q. I4 F& i  g/ V$ v% M# t
下列哪项不是用刀的安全规则?
2 t5 |  P+ m! `1 n/ o2 F7 x0 |' SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 X% O- t4 Y1 n- c; `: n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* `/ |- I- O7 l, q+ dA:RondellES
; t8 [% E" p7 @% T& Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' U; ]: H, K5 T- J' e
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48.Which of the following is a diced cut used to garnish soups?& H+ `* \7 @+ w# P2 G; g/ u
下列哪项是切成小方块用于汤的装饰?
: T( M/ E, \  LA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 {6 [; I, d5 m# S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ B, H8 l) y; [8 C7 @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 L: ]2 n9 V: C% c* B( w
A:Gaufrette
: f" x, R* l1 y. I# mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 [% M3 M$ G, T* T( emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, w; U" ]) y" q; c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ [+ X1 B# m7 `$ o; B, p$ c" r
% @- G, W; q2 D$ H
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 A- E0 N2 M7 C; S) I' Q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)+ b/ R" B% O+ U  A5 F
A:Cilantro 胡荽叶 香菜9 a4 u$ {- q1 n4 d+ l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 s/ V- V% ]- M

1 T0 j( K' Q- l1 M# X% ]" }' p60.Allspice is made from:
1 o' C6 V/ n( y3 ?! v0 e+ a9 S 多香果,  多香果香料是什么
: ]3 y( a- R  q) J, _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% b" f  h; z! E4 X' n4 ZA:A dried berry 干浆果+ O% {: W! E; I  F
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61.Which of the following are used to make a sachet d'épices?! }; ^2 ^  E/ b# I7 x/ W5 F5 `
下列哪些是用来做香包德épices?, Q2 ], M4 H, p/ X
http://www.sachetcatering.com/
2 I6 R& A- w7 l2 RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 U, H' }* i  O0 X4 \, I, M* q

$ C$ {8 w0 Z# t" B7 G62.Which of the following condiments are not soy based?3 ], E& v8 M1 e1 k9 G( f5 a
下列哪项不是酱油调味品的?
, p6 Z2 q3 A4 m9 r; Q4 c  g2 P% QA:Wasabi 日本辣根
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9 U8 x/ `6 P2 x! U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) `* [2 y* w2 ?0 e9 d4 U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:
) _! \: B8 U7 j/ ^2 q6 hA:Pasteurization  巴氏杀菌5 u: C) ^  R; d8 T+ r( h

+ T1 v% U) D) h" o6 D4 c64.Which of the following steps is not the correct procedure for whipping egg whites?" P6 `; o% N; m; k2 z  n8 t
下列哪个步骤是不是正确的蛋清搅打程序?
& a* {0 T& [% S7 @A:Allow to rest before use. 允许休息后方可使用。: {/ R4 `2 e5 k9 h! m% ]& M5 ^1 C
8 F' ^; _$ Y# g7 }% G1 n4 I- Q3 w; A
65.The weight of a large egg is between:一个大鸡蛋重量介于:( V" `0 o* D5 M4 P0 N3 L
A:56g and 63g 56克和63克! \. U1 S: y. X* {5 M, ^& D6 j
. {9 a' E1 X: O+ J( R8 S
66.Evaporated milk is a concentrated milk that is produced by removing7 j  m' Q& j8 ~3 s
炼乳是一种浓缩牛奶 是去除什么做的. L- t! g5 Z. W  c7 d* I
A:60% of the water 60%的水
! ?+ `0 s7 t3 t+ y$ f
$ M$ G6 y: [5 m: S' R67.A method of cooking that transfers heat through a liquid or gas is:
  x% [$ |) m4 }7 d一种烹饪方法,通过转移液体或气体是:
  w0 @- N+ a$ u9 \# `. S1 x2 cA:Convection 对流
( `/ ]* R" Z) \% i# W4 t6 u! Q! u: V- @+ c! x7 F, I
68.The cooking of starches is known as  烹调的淀粉被称为5 ~, l) l+ e" f3 H
A:Gelatinization 糊化  @: b7 B# K; I" K5 E7 j' H" n0 e

1 Y5 A5 D9 H; j. ?# o! j0 b+ p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! l& [* ^/ P% Z
A:Braising 烤5 K3 J; p- E/ g' N( P* Q' `3 m* i

; C7 X4 N+ k1 H) L  x/ 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:
! d! Q8 t5 F$ [* sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& I. j+ o- {4 G: A# `# }& [
7 I/ h1 {( n" ~, S( z) k
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# A: s7 ?* X2 t2 R% B: H# ]
A:Fumet 原汁- u& K6 D' U; h; r( n
" d: U$ D& _$ `
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) T: T% u& ^$ S9 e" N1 |8 C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  F8 `6 A8 L; S4 _2 Q# x& a
6 O" Z! A! k1 F3 {73.Which of the following is a principle not used in stock making?: g8 T; F; V+ w$ \  c' X" I
下列哪一项不是用于制造高汤(低汤)的原则?
$ i+ I. W% ^8 [0 J3 b6 ~, |5 @A: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
1 ?% P; [5 b& a! L. YA:Remouillage 法语熬汤8 e, s) Z) T& }4 l( X  E. C
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