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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。" s, |( z- m( k' k: _! a
" G$ n7 r9 `7 J# n3 Z& B5 {4 v; Z
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 s) \/ x$ o- w- M1 m( {9 T! Z; x1 k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* Y" }. `: f: m, s' V9 N2 @# W
1.Which of the following methods should be used to determine doneness in a New York steak?
( v2 C' I1 L9 C# e: T+ B; e0 i% \  g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& S- S' _5 s# s- ZA: pressure touch. 压力触摸4 d/ f$ T8 [8 b, d  ], l" ^' ?( `/ N
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( _6 m/ @7 Q8 [, V/ g9 F1 {* g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+ y- H/ W# g/ ?& `
A: acid  食用酸
7 W# z3 O% k# [3.Vegetables are major sources of which of the following nutrients?
" k7 B/ Y' L+ B  }" x4 X蔬菜中包含的主要营养有哪些
" K8 \# @" d( f' a/ OA:vitamins and minerals. 维生素和矿物质。
' a6 ^5 U3 \5 @! Y4.Cauliflower is commonly served with/ u! T7 G! y3 t# E1 T: d0 \
花椰菜(菜花)最常见和那种酱汁搭配
& x  f2 y) R4 J! A5 L8 N* l1 QA:Mornay sauce. 奶油蛋黄沙司$ W$ m* c7 W' J. o! t
5.Which combinations of products are found in pie dough?
$ k4 m& e* a6 V7 r" h! D下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: W3 d. Z3 x' @- KA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. K& `: f( S( \" Q/ S6The French term for mussels is 法国语青口(海红)叫什么
- `8 n0 I& g; y/ g4 |A:moules.法语青口,海红
- M' n) q  g9 k7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 x6 c% I) n+ o
A:faintly fishy. 稍微有点似鱼味
3 t+ l; t3 s  L& A2 Y( s9 w- x/ T8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% e: ~7 u4 K+ E6 L0 a6 D  xA:2 days. 2天
0 V8 g) N* {. [+ w, E  D) W* e9.What are the principle ingredients in ratatouille? 4 l! }/ j, N$ s6 d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 M; ]7 i$ o- g8 t, q
A:Zucchini, eggplant, green peppers, onions and tomatoes
& s  n1 S2 }0 M& J  F西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); |4 u2 w2 M8 ]$ {9 J5 y2 d* i
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?9 N4 A7 K9 a0 |( N) M$ v
A:cook food in quantities that will be used up within 20 to 30 minutes.) R; I& F& z) D2 F
大批量烹煮食物要在20到30分钟内* q4 o, e& l, B! g
11.What person has the authority to issue a Health Permit?, X  w. z  l* ~  q
谁有资格颁发健康证(卫生证)。) c9 d* j1 C' c9 t6 K9 W
A:Medical Health Officer.
1 N$ H- t3 ~- x* b医疗卫生官员。8 ?4 P9 J/ {' u
12.For what period of time is the health permit valid?% S: I! v3 B! \5 A5 N( U
健康证的有效时间是多久?, i1 S4 k2 c+ r1 }" i0 G6 W
A:12 months.12个月
2 m* x+ `- ]+ V+ i7 P3 I13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 j0 D9 f# C* {在食物和饮料准备区,通风系统换气的标准时什么
, e& r* \2 N# p# v  pA:08 times each hour. 每小时8次
' F( n. |/ [: s, l5 G8 P) A. q" q14。The minimum temperature for manual dishwashing in the wash sink is% L: K8 ^( M& @- {  n
手工洗碗,洗碗池的水温最低多少度?4 ]% K! R' G/ v1 [; X) B0 |4 i
A:110 degrees F (43 degrees C). 43度
  e+ Z1 M  n- u0 g5 l15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 S! |; ]: r; b. u+ w1 l# e用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( R, k1 @) s% M7 R& w; {5 tA:180 degrees F (82 degrees C).  82度
/ d' K5 u$ @$ o0 `7 ]6 [2 H; b+ g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 I* E9 X% {3 I用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! C8 P/ e& k) U2 A, W, l. L" a( |" HA:en papillote.  法语自己理解' e) A' y2 ?0 R5 j
17。Wing or Club is considered a
6 n( |' p  e' S7 G3 u翼和CLUB 被看做是一种...
3 R7 a) Y* Z3 D" A9 q: E, _# ?A:Bone- In Cut     带骨切
* u4 v; d. P" w( i- D# U18。New York is considered a   纽约牛扒被看做是一种, Y* J- y4 ^: G8 j. ~& W
A:Boneless Cut     无骨切2 @* i8 }( U/ d8 o. U  |
19.In general, a court bouillon for freshwater fish will contain3 U8 S& H* e4 D( c; ]
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
4 T4 R" U8 @% _3 pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 c9 ~8 r: @0 _" D. C( l/ ^& i  v
和做海水鱼同样数量的调味料和香料
) l: ]+ M  d! ~9 p2 l; ]20.Anise is very similar in flavor and appearance to3 m5 y& h4 M7 z4 ~0 r/ q3 O1 ?
八角和下面的那种原料有相同的味道6 H# ~* `0 J: Z8 M) e
A:fennel  茴香
, v. [) s' D0 _* c) E) T! H21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
7 o/ [- D. R5 u+ j0 q下面那种原料更像大葱且有平面的叶子
) w$ r" W% c4 R* n; ZA LEEKS  似蒜葱 (这边人叫京葱)) M* w7 X' o2 u1 f
22.Which of the following cutting shapes refers to a small dice
+ b" K3 X) z3 o/ R" F6 F" J1 A* B下面那种刀切形状指的是很小的粒(末)
7 t$ h) ^/ h. H/ Q; ?' zA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* S! e( F3 ^% J/ P( Z8 @, _23.Oil is added to the water for boiling pasta in order to8 L9 n% m; L" `
向煮沸的pasta (意大利空心粉 )中加油是为了5 m, ]% g  e# o  Z; @
A:prevent the pasta from sticking and to minimize foaming action.
# L$ s; ^: K" D& F防止面条黏合并降低发泡。" Y- H' V2 |+ w; h. n" |
24.Which pasta dish features pine nuts and basil?8 r& z- K3 Z8 k9 n3 r0 Z0 L# T5 D
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 c; C( s* `- r3 y  G% W% T; ]A:Pesto.一种绿色的意大利面酱 ' U* y1 x% Z" p3 m" v: z
http://www.tianya.cn/techforum/content/96/563836.shtml2 X# \, G+ |! X( U( K. K" }
3 M  i0 l- C3 N  P$ l% b
25.Which of the following is a spring vegetable similar to spinach?% B! e& |. c0 F! |" ]5 w  b
下列哪项是一个春天的蔬菜类似于菠菜?% V1 G( a+ i- B2 o
A:Sorrel. 酢浆草。
8 S8 g. Z! A1 u$ d  Ghttp://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:
) v8 R6 W4 i9 x哪位厨师最早带来高水准浮夸的美食
* U  y7 D& Z# g# x7 @AAntonin Carême 人名 安东尼·卡罗美
2 Z( _7 ~# N5 [/ l. {
! k2 h" [) n/ Z5 V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& u- ]8 ~: H  a, z" _3 \% E
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* j5 ~# h; T2 w$ W0 H4 c
A:Cast-iron stoves         壁炉; j" K# G. o# s7 a1 v2 M8 P
http://www.usstove.com/products.php?id=6( R4 F' m* M& J& [

$ d, y. v$ p1 M- J4 a) @: \9 X3 \28.The French term used to describe the roundsman, or swing cook, is:
  B, o) \9 C6 l4 d* N/ |9 \$ I9 [法国术语,用来描述roundsman,或摇摆厨师是:
, R. A8 K& S# uA:Tournant   图尔南# O$ k% ^: g7 y7 X8 g

! a" @; P5 o3 J& ?. R29.Another term for the wine steward is:: s) r4 \( p- a& j
葡萄酒侍酒师的另一个术语是:
/ M+ k6 n. p7 G0 U) K# }5 cA: Sommelier 侍酒师
$ N1 x& W( g% ]; W7 _
, s! h2 r2 G( s5 Z8 H9 G30.Molds, yeasts and fungi are examples of a:
$ k9 ~; M; W- h& \' O0 A" C霉菌,酵母菌和真菌是一个神马例子
# D5 A8 F8 d; j' F2 t2 S$ @* RA:Biological hazard 生物危害4 p% T2 \4 P1 I1 j
, v4 A  Z. B' h9 [2 u
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 ]2 N" o$ w0 `' a# {: E
根据加拿大食品检验局,食品的危险温度区在多少之间:! N# ^- K) M- _+ P. j" J8 T
A:40° and 140°F (4–60°C)     4-60度3 o: N5 i. I# m" q8 C+ P

  g# F# o! |" v! I32.All bacteria need the following for survival:
+ A0 P! Q% Z  h% f所有细菌生存需要以下哪些内容:3 R6 r8 q! X( C+ S
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* T2 f& ?4 k' i0 ~8 l; C

1 s9 c+ [* F0 V4 o1 h5 l. h0 ~33.Which of the following correctly represent critical control points in a HACCP system?
) Z# J. U, i' z$ v9 Q# L' b& W以下哪项正确表示了HACCP体系的关键控制点?7 V3 e4 v% B+ U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # H/ X6 ?0 {  G. X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 B# V- s9 D8 Q) l0 R  Q" i

& v7 J: n# k) r$ G+ W* u7 y; P5 g34.Which of the following is not an example of a carbohydrate?% j/ U$ t$ i4 v
下列哪一个不是碳水化合物的例子?
, w( l" t8 K3 V8 f' g- yA:Essential nutrients 必需的营养物质. G6 K. S4 r5 `, x* v0 ?

- n8 ~: }* `3 V35.The process by which a liquid fat is made solid is called:
5 s+ U4 n, o  ?. _1 I' E8 m1 F液体脂肪做成固体这个过程叫什么
- Q: v, O3 {$ L) tA:Hydrogenation  氢化1 I2 `9 g4 g* R7 x% ]
; t8 \5 I3 A. u! C( Z4 Q
36.Which of the following is not an example of a fat substitute?0 T, I- ~7 I  k  A% d) X: c
下列哪项不是脂肪替代品的一个例子+ _" k* g+ {% i4 {& _
A:Acesulfame K  安赛蜜K表
* G0 V$ C- k+ T/ |2 I5 }" ^
, g& u6 x$ s: b' B37.Health Canada requires that a product labelled "fat free" contain:: E7 D4 X+ f. x% x1 R8 s' `$ z
加拿大卫生部要求的产品标有“不含脂肪“包括:& j. j: E8 u8 }  u3 E+ g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( ~; A  x! X3 h7 z( S/ X! u; O! ^1 w9 @& H0 ^
38.Which of the following is not a problem associated with converting recipes?
' w' G' j3 Z+ }( m& B7 Z下列哪项是不相关联的转换配方问题?* A( S& L# v6 l& t% e) w
A:Unit cost 单位成本
, y* U+ m5 t& `3 I; L. N" V# j. E4 H
39.The condition or cost of an item as it is purchased from the supplier is called:
  t7 m6 v3 ?4 j3 s0 h% n从供应商采购的物品的品质或成本叫什么
' x: c5 {: B: B0 RA:As-purchased cost 购买的费用7 s. N8 M/ Y/ [5 C+ K5 A
9 W  i# {# ^8 I9 v2 Y; h
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 C, W" c6 [6 y: k在新货到来之前用于日常所求的必要库存量叫什么
4 q/ v" N) ]) p, i: a$ f$ VA:Parstock 基本日常最低库存
$ S+ b& U' y2 a) V
+ i  }* q( ]+ w( t  Q& s2 R- d41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 z* Y. R3 ]2 m6 c0 C9 ^9 P下面那个缩写是用来表明正常库存流程?
' W: R  o# n% s' u7 [5 ?A:FIFO=FIRST IN FIRST OUT 先进先出
+ a+ v3 u) O+ _) T: I! f; }! I9 y6 g' ~5 o9 s2 S
42.Which of the following knives is used to turn vegetables?. T: x0 |8 }. L4 X! |5 U1 e
下面的那把刀是用来打开蔬菜吗?* \( H9 [6 m7 x2 V
A:Bird's beak knife   鸟嘴刀5 B, L4 V, H+ b& W9 H0 F$ S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% Y" V3 B9 ]# U) E43.What is an instant-read thermometer best used for?  I5 s) j/ r  e  k4 m
即时读温度计最好用于那方面?+ r" M- j9 U) D. g# {
A:Checking the internal temperature of a roast 检查被考物品的内部温度( ~0 Z2 o+ H4 l7 b2 A
3 Z+ v; G6 o5 L5 s
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ t+ j8 w: W( V& F; x
下列哪些金属材料受热均匀,通常用在铁板而且非常重& M9 H- _9 \( S8 \/ y3 `
A:Cast iron 铸铁7 d) a, R( x  X5 y
6 t$ t8 y  a$ t. O
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ i. B2 t" H; ~. M* {哪件装备下面有一个可移动的碗和一个S形叶片?
( q6 b/ K/ Q8 x6 R( a; A1 EA:Food processor 食品加工机4 p3 ^: D6 z' s5 c5 B
http://www.google.com.hk/search? ... iw=1263&bih=5729 x0 l6 w/ \! X( m8 u4 n3 i

3 H; x5 O1 E# G' ?46.Which of the following is not a rule for knife safety?
+ V% q' |, s  [' {, A6 O3 {7 s* U! Z下列哪项不是用刀的安全规则?8 l2 u9 j  p. s9 a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 V% |: B9 j/ ?! q- l6 c
: t' |/ o4 {0 z  _( j
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, O3 j. }# b% j* ^# s; Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 a( V) _. H. e1 f/ A2 t8 p
A:RondellES
0 r4 x+ U9 A" \! q$ Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  P4 a4 i4 g0 x1 _
) J: s2 X8 o2 l6 d7 {1 O5 N7 Y48.Which of the following is a diced cut used to garnish soups?& i- }& E7 p  f7 P* \
下列哪项是切成小方块用于汤的装饰?
* g8 \/ h; j& M" X' J# mA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: X" g" h2 _4 X9 G0 C5 j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# {$ \6 ~, w3 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!!——/ H; f8 [; e; H- v4 I: I- |
A:Gaufrette 3 s, n. J+ Y1 T2 Z9 a0 T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 h% M, N0 G* Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 K4 J# c# e; B0 g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 z+ f/ u( j* B8 u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 H! q6 Q: Z$ O4 @9 B% x0 p
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) s9 ~5 S; K, WA:Cilantro 胡荽叶 香菜
# T. n6 m+ p2 u  Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 `' D; o5 u+ `) j
5 o* ^- D' {! y, g3 [
60.Allspice is made from:4 h# W( S7 n( }+ T* i9 }& ~
多香果,  多香果香料是什么
  @- i* {3 M1 _) M1 u+ }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; D) v; H5 ]( s' W* Q
A:A dried berry 干浆果- a& N1 S) a# I, t! h4 w/ y& ~9 t

! o5 B' l5 r, H3 j61.Which of the following are used to make a sachet d'épices?6 }( N! P0 E" c4 i9 ?# i* m
下列哪些是用来做香包德épices?- g1 t( @! x5 c$ }  R# P4 s' ^
http://www.sachetcatering.com/! e% P6 J" ~0 v& T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 Q' g& j& N- M  V" v
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62.Which of the following condiments are not soy based?  t. t1 N8 d- z7 i" V) j1 p
下列哪项不是酱油调味品的?
% x2 E- W5 h% ^A:Wasabi 日本辣根( f8 {) Z& J$ G  }4 d

( p. A( K; _/ n( b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. p( M$ d& `  m
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:" |6 @6 h* E- f0 a; S
A:Pasteurization  巴氏杀菌
7 h" q" d- [" _# f9 c  m& _! E
/ k/ ?5 k: {, t0 ^64.Which of the following steps is not the correct procedure for whipping egg whites?* D! ?& b7 {4 a. R% ^  I2 c
下列哪个步骤是不是正确的蛋清搅打程序?# o4 j& F7 H6 h% `+ w8 X
A:Allow to rest before use. 允许休息后方可使用。1 k, A+ y$ U3 {# B4 D

  o* z) ~, @+ k$ ^# t1 ?) _' i. |" w65.The weight of a large egg is between:一个大鸡蛋重量介于:
  t; e" M, {7 n6 K6 \  B  f1 \+ t2 oA:56g and 63g 56克和63克
- p. ~0 u) e+ w
  D7 P; G( J/ W4 i0 }2 x& R. {66.Evaporated milk is a concentrated milk that is produced by removing
8 q+ n2 c- R8 D3 s+ D炼乳是一种浓缩牛奶 是去除什么做的" `# w  K6 }9 E( h, m- `
A:60% of the water 60%的水
4 G( D- Q7 ~& J5 d& a! ]$ \4 j* i5 |3 a# M0 ]1 W' |0 h
67.A method of cooking that transfers heat through a liquid or gas is:
$ K" S7 ^* _' W; w/ v5 s$ R: d一种烹饪方法,通过转移液体或气体是:' ]9 d9 @1 u) j. Y+ P
A:Convection 对流' ?; C$ F" ?+ s+ ^% b" o( c6 v
+ C% h- y3 c6 D. j8 F7 y3 D' A, i& L
68.The cooking of starches is known as  烹调的淀粉被称为
: X8 O0 x" Z6 }) S8 q5 m) uA:Gelatinization 糊化4 G0 n6 R3 j/ j4 p$ J

0 O+ F3 ~+ p6 g/ v& [+ _$ z4 j. }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ ^0 E" ?0 M" ]5 |% V/ c% \6 {A:Braising 烤4 f. g6 x) Y* c2 l, l

9 o  W  c9 U- J- Y) j) R70.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:5 w0 `" ^6 r) z4 y: u* V; t
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# Z9 K1 b  V8 ?0 G0 q! P6 e1 m
9 k' p; [4 c0 h2 v; m7 e71.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' J/ K0 F( V! D/ ?) G: g  t
A:Fumet 原汁( V! ^0 F. a/ t2 n9 t1 g: R

9 D5 G- ]0 X7 e& j2 I72.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
' W1 l/ M& R3 V" UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
: @3 S8 n/ Y0 H2 m; N4 p9 K2 j
4 o4 [0 Z6 O# V9 A0 c5 o. m73.Which of the following is a principle not used in stock making?1 W& J: O& ~& O0 n; X7 @
下列哪一项不是用于制造高汤(低汤)的原则?% u$ Q) H4 n& L4 o- Z( f& y% _
A:Start the stock in hot water.开始在热水中操作0 z' e) _1 h2 z% ?! c: p  \

( F' J) v. b. w, f( l74.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
7 @9 C, y, b+ O8 Z1 W$ E3 `A:Remouillage 法语熬汤
! M* Z! H1 n; Z. p8 d. ?/ bhttp://www.haibao.cn/blog/post/176242.htm
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