埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8951|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
4 t4 k2 I$ y* Q2 `; D0 ?* q7 ~
3 E& O; S) e! m3 E' 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。
; G; k! [" [, S* p( O5 C7 H: _另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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+ u. l4 ~  u7 {4 A8 c) L- {
1.Which of the following methods should be used to determine doneness in a New York steak?
& Z! y; r. O0 u5 a0 I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)) ~4 f3 j1 Z9 T
A: pressure touch. 压力触摸. Z; V2 f9 k6 {2 {
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  y$ a* c* K$ q, L: U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
1 _  E5 N( y. [& |8 fA: acid  食用酸2 _9 w: H3 H# m( L" D: Q4 C
3.Vegetables are major sources of which of the following nutrients?
9 l  c5 B5 |' A3 i5 H, o" @1 Y% v- n蔬菜中包含的主要营养有哪些
, G; t, I5 n. \: lA:vitamins and minerals. 维生素和矿物质。
* _3 o: B& l% X2 X  }& V% f, B7 A4.Cauliflower is commonly served with
) e" I3 \# U7 c/ u% v; J  W花椰菜(菜花)最常见和那种酱汁搭配: L$ X* N' q/ X, T
A:Mornay sauce. 奶油蛋黄沙司
' u# y9 L' a) E2 l4 o5.Which combinations of products are found in pie dough?
+ L% v2 x  \6 m  [- `下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, q7 \  z, v% ~  ^1 R8 z: AA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 f9 I( K5 v7 [6 J# M9 |6The French term for mussels is 法国语青口(海红)叫什么( H8 A5 c3 O  k  O
A:moules.法语青口,海红
! ?* ]% L, p' s5 T5 k7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 p7 `, [3 p8 ?, G, [% B
A:faintly fishy. 稍微有点似鱼味. H# ?% P! k7 N- T: f6 Z
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 k" ?8 E' @2 H4 K0 o. @. ~
A:2 days. 2天
) z3 y6 B! r8 s& x; t2 u; y/ @9.What are the principle ingredients in ratatouille?
8 T5 }- Y8 J% S% B( t$ j, P炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 F& @& p1 h3 wA:Zucchini, eggplant, green peppers, onions and tomatoes
6 t9 s+ i$ A/ I' K$ `; m西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& f) m5 D( D4 y1 ^10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 R8 W" o, @' t2 g: U" ?* l
A:cook food in quantities that will be used up within 20 to 30 minutes.
+ f9 y5 T& B$ [" g3 d大批量烹煮食物要在20到30分钟内
! \, t* a6 v) _& p" ^) W  _  \11.What person has the authority to issue a Health Permit?
- E! F5 w3 Z  Y- \1 }$ n谁有资格颁发健康证(卫生证)。1 a! B2 u- s( Q7 I2 d
A:Medical Health Officer.
9 w% \& }0 @3 |) @: @$ m5 P( j医疗卫生官员。4 x. v. e; p* m% l# T( t
12.For what period of time is the health permit valid?, _- j  T6 p% @! f- L! K" G% O
健康证的有效时间是多久?" ?. D+ w/ G. S9 d$ B, }% p
A:12 months.12个月
; z4 k( a+ ]4 _13.In the area where food and drink is prepared, the ventilation system must be able to change the air- |, n5 }+ w0 y5 m3 j
在食物和饮料准备区,通风系统换气的标准时什么
2 t8 @# F. T& g- T% `/ k; }A:08 times each hour. 每小时8次
9 `2 @  K$ H+ p& `14。The minimum temperature for manual dishwashing in the wash sink is
& D6 ^- C! A6 M% e0 Q' w手工洗碗,洗碗池的水温最低多少度?* o. r3 C9 y+ ~( G5 M
A:110 degrees F (43 degrees C). 43度
; l+ f- r1 d/ C) I2 V6 X15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' Z3 w$ Y! G+ i4 ^4 [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- P; N, }- v5 K3 M2 M
A:180 degrees F (82 degrees C).  82度
2 a' K$ B' @8 ~( s, z2 k8 D16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) G6 w# n" W; V7 Y' s4 k
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), ^& u# |1 }; Q3 y" B0 @4 o& ~) U
A:en papillote.  法语自己理解' K" S6 J. x( Y3 u
17。Wing or Club is considered a
' A  B. w7 v5 a0 P& R$ b翼和CLUB 被看做是一种...
9 U  K( J! u( j( s- g2 {3 i/ WA:Bone- In Cut     带骨切7 G6 u5 T+ g5 s
18。New York is considered a   纽约牛扒被看做是一种
3 Z9 g. l) b0 j: r) O( ~A:Boneless Cut     无骨切
$ t# Y- a; A. Q7 T; Y$ g4 t19.In general, a court bouillon for freshwater fish will contain
; L) G' G1 R' \1 |1 Q4 y- Z4 E  P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
( n* A+ j  M2 R! D5 a6 n, oA:the same amount of seasonings and herbs as a bouillon for saltwater fish.  \" R* Y$ A/ J' P- I
和做海水鱼同样数量的调味料和香料
5 J* L5 b4 W' |+ Q/ V20.Anise is very similar in flavor and appearance to7 r) {5 a' r' A
八角和下面的那种原料有相同的味道
$ K! V2 {- S5 IA:fennel  茴香( a. E) y* n1 s1 E: t# f; I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 s& x, y2 Y3 _$ P% m
下面那种原料更像大葱且有平面的叶子
) l2 z( k8 m4 R& _! iA LEEKS  似蒜葱 (这边人叫京葱)$ [  Y3 {2 M% x, ?3 G6 `8 X# b
22.Which of the following cutting shapes refers to a small dice
! `: w% v3 y& [下面那种刀切形状指的是很小的粒(末)6 e6 g; G' v; Y# s2 t+ _
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。, F7 s  K2 y" c. l" `
23.Oil is added to the water for boiling pasta in order to
1 I" H1 m: k8 D4 B' X向煮沸的pasta (意大利空心粉 )中加油是为了
- E7 q" m7 w9 ZA:prevent the pasta from sticking and to minimize foaming action.
; t/ Y, y! C* I3 i, s. y防止面条黏合并降低发泡。+ g( P# I# a7 z8 j
24.Which pasta dish features pine nuts and basil?! t* g5 z& }. z, @/ s8 ?
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); y+ P9 A4 Q. `, R+ D
A:Pesto.一种绿色的意大利面酱
- w  ^$ M% R1 n3 G- C7 N# Z. G( p2 }1 ]http://www.tianya.cn/techforum/content/96/563836.shtml
, K( z. d, F" w4 b+ {# R6 c8 P  i, ?% j& @9 }
25.Which of the following is a spring vegetable similar to spinach?
- O1 @, z& s- e7 Z下列哪项是一个春天的蔬菜类似于菠菜?
: U- U% ~# j/ N" }! IA:Sorrel. 酢浆草。
  H6 S) w& X  D. X$ Zhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
# b2 C4 W  M, c# S1 p- }: x哪位厨师最早带来高水准浮夸的美食. u1 N( w. N1 [" M: M8 n; J
AAntonin Carême 人名 安东尼·卡罗美: s3 G$ e2 E- ^1 j

- G' J) @# y9 @) }, A7 K; U: i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ c, H8 z0 v" o3 x. I2 m3 Y; d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# ]* R- c6 }. D7 z: D
A:Cast-iron stoves         壁炉
: h/ g2 J% f7 k. |- O' S$ H3 s3 _0 Zhttp://www.usstove.com/products.php?id=6
$ _9 ~2 J- t' R9 ^; Q+ z
' M/ t) H# y9 P( M9 w- {$ J' t28.The French term used to describe the roundsman, or swing cook, is:4 `. v) w4 i$ i5 l  }
法国术语,用来描述roundsman,或摇摆厨师是:& \1 z5 U. w1 E7 Z
A:Tournant   图尔南
6 y# B  @: r& A9 r
/ F7 w" {5 I( t, T$ V3 O29.Another term for the wine steward is:% U3 D6 @( Y! [8 J
葡萄酒侍酒师的另一个术语是:7 J5 U2 s& @- n, c
A: Sommelier 侍酒师
* C! x" v' a- K- v6 \6 p8 b* H% R+ O4 G$ [# Q; o8 t+ e
30.Molds, yeasts and fungi are examples of a:
6 t8 Q; z- Q0 {& }0 r& ?霉菌,酵母菌和真菌是一个神马例子
- U( C1 u9 t' L) S, pA:Biological hazard 生物危害
& m2 v& O0 t: a! g5 ?' l  a" T% Z
9 o+ }" L$ b" u2 Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( O7 q  l, j  N
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ v% r! e. M$ j) c0 V$ }5 R- DA:40° and 140°F (4–60°C)     4-60度0 E% e" @/ k6 g. A( V

1 q7 x0 ^8 j$ R' g* t3 r/ f32.All bacteria need the following for survival:* D. l$ f4 Y/ }# g- I* i
所有细菌生存需要以下哪些内容:- q0 g/ ]& T) K0 r9 x9 i1 s) {% ?
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
6 S! Y: i5 e$ y5 G! f! d: V+ |' M0 J9 E; A
33.Which of the following correctly represent critical control points in a HACCP system?3 Q* ^* K% S' u' z' G3 D/ u
以下哪项正确表示了HACCP体系的关键控制点?
4 d& z6 Q  V: ~" ]: wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . `. U+ B/ \* v& u8 \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 Q7 J. A$ q+ l# g1 _$ T6 U3 L9 ]% o+ T) c3 m" D& P/ \* {8 p
34.Which of the following is not an example of a carbohydrate?0 c  O$ Y3 |; O7 `
下列哪一个不是碳水化合物的例子?; B8 l8 D+ V/ G# J1 R3 G
A:Essential nutrients 必需的营养物质! ~6 }" U1 K! A- Z- s* \

! o2 k# F  Q( s35.The process by which a liquid fat is made solid is called:- p0 ?0 U" c: \. Y0 h, I
液体脂肪做成固体这个过程叫什么0 \* H# `" \% V2 e0 w0 n# l
A:Hydrogenation  氢化( W- O: |* u  ^7 u4 C
4 O8 K. i- g' I" U" N+ }
36.Which of the following is not an example of a fat substitute?
% t( i1 F0 s; _下列哪项不是脂肪替代品的一个例子) G6 R# [7 }3 G1 X7 W: n; Q
A:Acesulfame K  安赛蜜K表
3 u+ h* t1 f' R3 q# P) s! b) L7 b' i: o; b" S5 M% ]$ K7 e: T* u
37.Health Canada requires that a product labelled "fat free" contain:
& e- ]- n  _, V0 P( J% n5 J加拿大卫生部要求的产品标有“不含脂肪“包括:) h; e( f, G. y) W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 _; N9 r- e" I9 o/ C2 [
! ?  I5 a  s  M+ p! z
38.Which of the following is not a problem associated with converting recipes?
4 V7 Z6 G! K9 G0 W  c3 S0 f$ x5 e下列哪项是不相关联的转换配方问题?
# J, J1 N6 J# J& p' y& yA:Unit cost 单位成本- I& t9 m" Y- e) s5 t

' e6 S% f$ @1 e, c  F' K39.The condition or cost of an item as it is purchased from the supplier is called:
9 H) J8 j8 `; h7 |- t从供应商采购的物品的品质或成本叫什么* C5 d5 Z! t5 B: S  t
A:As-purchased cost 购买的费用3 E) X' J8 L0 B& V( M6 _7 i! e
! u9 k! S3 V" A, g$ R
40.The amount of stock necessary to cover operating needs between deliveries is known as:
) A- e+ Q7 E  x3 y/ z0 X. ^& Q在新货到来之前用于日常所求的必要库存量叫什么
3 E& K5 |& Q# b3 J4 ?A:Parstock 基本日常最低库存' n# K; a1 A9 T

% t: W+ w7 i7 J, l41.Which of the following abbreviations is used to describe the proper rotation of stock?( e3 ~; Z; T' G  Z5 r
下面那个缩写是用来表明正常库存流程?( Z, J& K# W% \  b  h( F
A:FIFO=FIRST IN FIRST OUT 先进先出$ y! n; s4 [+ i8 P) A

1 z5 {7 `. _( V; H) ^* y- G; X42.Which of the following knives is used to turn vegetables?' _3 Q) g( G+ o7 j+ D/ a
下面的那把刀是用来打开蔬菜吗?
* Y8 x: @# x5 m) X7 Y3 i+ x8 ~, ~6 ZA:Bird's beak knife   鸟嘴刀
/ U( Q8 b9 E" u& e/ Y4 I8 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ L% _9 I3 v6 i% c4 [. e4 A

- z4 u8 u% [* z9 F; h43.What is an instant-read thermometer best used for?
# ~/ V4 C- ^  d: [即时读温度计最好用于那方面?( A8 e# q" o' n) S
A:Checking the internal temperature of a roast 检查被考物品的内部温度- Z0 ]+ z5 E5 N
8 c' o; E2 F4 i3 b6 i/ @# b& j) X
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 R' d2 Y+ \! @1 o. o8 G' M下列哪些金属材料受热均匀,通常用在铁板而且非常重* P5 f. S" L1 d3 g
A:Cast iron 铸铁
3 b$ D: Y. n4 I
$ v+ {& ~1 S6 d. N6 L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 {$ V$ e8 {1 {" v哪件装备下面有一个可移动的碗和一个S形叶片?
+ E; f# M# x! M: q6 I3 @4 p5 VA:Food processor 食品加工机
/ V) \/ b7 j; Y* dhttp://www.google.com.hk/search? ... iw=1263&bih=5729 P0 e0 n/ G+ d, ]

% Z! V' V5 y" R* Q: H2 F. k46.Which of the following is not a rule for knife safety?
4 |* I. z& Z. e4 ?; m: A3 Z5 x下列哪项不是用刀的安全规则?( L. M! z, {& ]- G/ J# S/ @7 n, n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: E1 U1 w5 ^9 p& f9 T
& S  ?9 [2 _' R% N$ `
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. N! r) ]. r. l+ Q; @! c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& {* }$ g) e6 h! L" ^0 p
A:RondellES
+ ], V! n: p: E0 x% shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 ~+ X# r* b" c: k( t
/ ]0 f; q6 |. \+ w& |/ V9 J/ h: u, j
48.Which of the following is a diced cut used to garnish soups?
2 P  d9 q; G: K, a; R下列哪项是切成小方块用于汤的装饰?
. N. K8 N8 V  ~0 A2 D8 iA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- T$ U: T  n6 ]$ `! R* m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 T- `1 W$ a" L# `0 J' 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 p( S5 _! h- A2 s- n! K! z  c
A:Gaufrette 3 `+ A% _( q- P4 ?3 Y' C9 {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) L- w, z4 {1 Z& Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- E0 F" U6 S/ P( n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 |3 j! [! \) A
0 q! |  G# M( L% ?; _' S9 C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' v8 q7 G! _4 h9 L7 k# Z1 O0 Y; u
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)
, k* g5 q# a! A3 y: G) j2 ZA:Cilantro 胡荽叶 香菜9 Q) Z9 _" P* F4 j: z( \* M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ C+ k9 \" Q! Z  I) @3 _! V$ x

$ k2 s$ t1 N  C% n% t60.Allspice is made from:
7 r# h% T( f; M7 | 多香果,  多香果香料是什么5 C4 P3 a' t6 r: j9 V9 d9 X4 h; C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 o$ T- N  e: G$ w" H+ JA:A dried berry 干浆果  M" K0 l9 ^7 m6 K- B4 A3 u, u# x8 x) v
# J- `& M/ n- A1 D, _- A8 F. t
61.Which of the following are used to make a sachet d'épices?
+ g7 I' c/ }; e- S% ]下列哪些是用来做香包德épices?
$ D1 Q  ]+ c: h! W& u& Khttp://www.sachetcatering.com/
; J0 M0 s0 O5 L6 j, `- VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
% H- k3 L& C" o. {% r& B
  ^" B8 R2 t. [! G& l' {62.Which of the following condiments are not soy based?3 i4 N; {8 q8 s
下列哪项不是酱油调味品的?
6 }& [7 g" F7 R6 eA:Wasabi 日本辣根
$ E3 i2 ^0 ?$ [9 ~) n- O% V0 s" [
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 h1 K: x- x9 T1 |3 N: Z7 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:
. {- E3 f  j. O9 nA:Pasteurization  巴氏杀菌2 N, r+ d; s* O& Q) N0 E& b$ R

+ w4 I7 s' X8 |: |2 P& Z64.Which of the following steps is not the correct procedure for whipping egg whites?
" ?2 o  b+ T5 D# p& z# {* Y  n下列哪个步骤是不是正确的蛋清搅打程序?
) c! O" c7 q5 ~8 u, w% E0 C% RA:Allow to rest before use. 允许休息后方可使用。
1 F* I! \1 ?8 g% a4 h/ [: x) j- G3 N, |9 v: u: _
65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 R- L; P* o# k+ ?6 P) z/ ]( AA:56g and 63g 56克和63克
6 ?! O6 E$ m# q1 q$ ~3 C6 P/ e; X# d  p( ^$ K& J7 f: h) [' Z
66.Evaporated milk is a concentrated milk that is produced by removing" }) B+ f. v' ^
炼乳是一种浓缩牛奶 是去除什么做的* W8 [; Z# \) B- {; X. f1 E
A:60% of the water 60%的水+ _/ {) r0 _7 d
/ A+ s. t2 a+ @9 g! Z  `
67.A method of cooking that transfers heat through a liquid or gas is:# \) A# c5 i$ j) |  i8 h9 L
一种烹饪方法,通过转移液体或气体是:
  b0 w0 c  b; r: e3 w6 W9 `4 HA:Convection 对流, l2 _8 g* s3 G
; R. o# V9 L: g6 N
68.The cooking of starches is known as  烹调的淀粉被称为' t& m' g* N7 b" A
A:Gelatinization 糊化
8 Y. T" j0 o' L. B8 ?- m0 v- t# R7 S9 d  f
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, Y9 v6 e7 d" D) B+ JA:Braising 烤0 a, a; k, W0 c6 L' U4 K) }! _( b

6 v+ I# m0 `. 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:) l" V% K! a+ w/ B
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( h3 F1 A; r* R: h, c

1 E* G" `/ y, D6 Z3 V$ r4 F) ?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; E( d* M; l; d) ^: g
A:Fumet 原汁
0 {+ G* P. q2 I( E: G% l! _2 m4 {4 ?6 k" d8 d0 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8 y# p- u9 t8 T; M2 ~5 o6 \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% ~6 V9 D& D- y$ [4 L2 \% V) C& f7 k2 \

, G4 k3 g3 W7 B8 I+ D) B" j# ^0 }73.Which of the following is a principle not used in stock making?# g' y( I0 V9 y& r; @, Y- y; N4 [
下列哪一项不是用于制造高汤(低汤)的原则?/ m/ y8 P: J7 i: o! a$ x
A:Start the stock in hot water.开始在热水中操作
. d7 F, X: ]7 t1 c
( s" H0 T5 b2 O6 U- N74.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- S8 [8 m+ E& u8 |7 x2 q& {. L: m
A:Remouillage 法语熬汤8 e* b  ~' Q% P5 o
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
理袁律师事务所
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-2-25 20:38 , Processed in 0.194814 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表