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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。
* s1 [# ?+ f/ }3 l! A) O
5 u6 \, x* e- L" @/ x; W* r0 M6 ^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。
. b  b; D* k" m6 X7 A4 t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1 m4 K; T# u# Z' Z$ r
1.Which of the following methods should be used to determine doneness in a New York steak?
& Y$ {4 v) M: Z& H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)& j7 p) H; y1 p+ o
A: pressure touch. 压力触摸
' N7 `( r+ `, D  E, J" U, q9 s3 V2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% ?$ k$ Z0 c) R% p( v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
4 M, o1 K! p# SA: acid  食用酸
( ?# [) g5 M' F9 z* ?3.Vegetables are major sources of which of the following nutrients?  w* N% s/ H1 {8 g
蔬菜中包含的主要营养有哪些
$ e- {) C" l4 Y% @# ?1 V8 PA:vitamins and minerals. 维生素和矿物质。2 I5 x1 |+ e5 T0 }
4.Cauliflower is commonly served with
# f7 {, n7 s- L& v1 ^花椰菜(菜花)最常见和那种酱汁搭配
4 Z1 t9 I5 `9 Z4 b# Z( EA:Mornay sauce. 奶油蛋黄沙司
( r9 E' D. M- ]4 \* f% j8 r* d5.Which combinations of products are found in pie dough?
1 P) O" t( C  Z9 x- p7 i& x下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, b3 T" S+ l, @4 BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 t2 M. ]( G; k! ]) x6The French term for mussels is 法国语青口(海红)叫什么
0 l. P$ }1 i' ^3 O- ^A:moules.法语青口,海红6 i" ]  R3 s$ D& ]7 {
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 ~$ u- W3 G* n( d. |" n- t
A:faintly fishy. 稍微有点似鱼味1 z0 n! |; D4 J* n5 C( e
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, n3 p# Q2 j% _/ t: LA:2 days. 2天
- f% q& Y3 X- r6 i) }, m1 R% ~9.What are the principle ingredients in ratatouille?
/ e$ v3 i+ f) q+ j9 [7 C炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. \4 I$ {+ q. w& G/ [0 {3 S5 jA:Zucchini, eggplant, green peppers, onions and tomatoes
* v5 w# c7 M9 l, w+ X9 I( f  L西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )" x( ?4 g! }0 e- N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 j- w1 E8 Z( ^
A:cook food in quantities that will be used up within 20 to 30 minutes.
  p8 r- e$ {1 R大批量烹煮食物要在20到30分钟内0 t/ P: F. L& i! Z1 }
11.What person has the authority to issue a Health Permit?
( |! E9 m/ j/ G谁有资格颁发健康证(卫生证)。/ }$ `. U. b7 d2 B2 T
A:Medical Health Officer.1 @  T& }9 ]+ t1 o: t% C0 W
医疗卫生官员。9 {9 W7 u8 p9 P4 V6 f" x. |' x
12.For what period of time is the health permit valid?
) A& i! W4 ^9 r0 y: F健康证的有效时间是多久?8 t' l- J: \. e3 }! |% ]
A:12 months.12个月# N+ G  W) L& X+ H' w
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 f0 E7 |2 k/ l$ n$ E$ U8 f在食物和饮料准备区,通风系统换气的标准时什么- s5 P* m/ v3 P+ O# R& K
A:08 times each hour. 每小时8次1 j; s/ {& O' [1 ^7 n$ j
14。The minimum temperature for manual dishwashing in the wash sink is
, S" \3 q6 T! G& `! W5 \手工洗碗,洗碗池的水温最低多少度?
! g4 S: H" {8 OA:110 degrees F (43 degrees C). 43度; {6 ]5 O! O( N, ~. I& ~4 h9 \
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( L/ D) k5 _$ Q9 A. V3 ^用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
; M1 I4 B' ^5 u' T4 UA:180 degrees F (82 degrees C).  82度2 T0 r/ C' I6 P2 W
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, B7 Q5 G  q  x- B9 J, p% d
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 x; i3 n* `. m0 T( Z8 C
A:en papillote.  法语自己理解) s& g; X/ D1 O0 \  D
17。Wing or Club is considered a, J7 d/ W8 j( i& W8 `5 [
翼和CLUB 被看做是一种...
/ N& y1 N" E5 SA:Bone- In Cut     带骨切" e* l8 w% ]3 f* t
18。New York is considered a   纽约牛扒被看做是一种
  U% m3 I- V$ kA:Boneless Cut     无骨切
! I  r% |8 M1 Z# j19.In general, a court bouillon for freshwater fish will contain& R" L# j1 @2 S6 L& y
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8 j$ ~" B, G- g4 s& \5 K5 H' ?
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 L9 o+ J+ i4 m( `1 q6 O和做海水鱼同样数量的调味料和香料
+ Q% \" h& P, p! _) R; o20.Anise is very similar in flavor and appearance to1 Y; E, U9 c5 z7 z* R* ?0 v
八角和下面的那种原料有相同的味道) Y/ g# ^0 Q* f" P" K; Q
A:fennel  茴香3 r; {" \# {" T, F/ o4 J# x# Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% D) Z1 ^% w3 o' n7 N; F下面那种原料更像大葱且有平面的叶子, ?. }$ z; d5 o/ z+ a/ c  l6 d
A LEEKS  似蒜葱 (这边人叫京葱)' ]" E0 B* w: a3 x, i. @4 B
22.Which of the following cutting shapes refers to a small dice1 C/ [5 i3 f6 a
下面那种刀切形状指的是很小的粒(末)
) V2 v$ j  {5 Y% M4 MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 t' M7 _- H7 |" ?8 `9 Z# l/ [23.Oil is added to the water for boiling pasta in order to- @" ~. g) u& g6 p
向煮沸的pasta (意大利空心粉 )中加油是为了
! a! \7 r! T/ Y1 zA:prevent the pasta from sticking and to minimize foaming action.
; s( f* h. W, f  y防止面条黏合并降低发泡。
) q* l4 D$ s/ @2 ]24.Which pasta dish features pine nuts and basil?8 i; c/ X/ R6 j3 ]5 D
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), ~: j' t( D4 W  o7 m6 G, o; a
A:Pesto.一种绿色的意大利面酱
* O; p% z+ @0 k5 \  ?http://www.tianya.cn/techforum/content/96/563836.shtml
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* M) h' s" R, [! z! P+ t2 S  Z" u25.Which of the following is a spring vegetable similar to spinach?
& B, @) S6 b/ _) `下列哪项是一个春天的蔬菜类似于菠菜?9 B. c. l! ?8 C3 c, z
A:Sorrel. 酢浆草。3 a  U) M/ p3 {& C+ {* p6 w# 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?
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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:' H! ?7 A9 P! H0 O0 m, {3 q
哪位厨师最早带来高水准浮夸的美食! k! ?9 ?  S; R: L8 q
AAntonin Carême 人名 安东尼·卡罗美
- m1 N/ [: K# Z. j+ Z- P5 K
" Q, G' ?, R! f) B1 j* C' ?; D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ j) n2 o+ H4 k  |7 w  U' b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ ^) z8 I% t5 d; zA:Cast-iron stoves         壁炉2 ?3 x5 Z+ M; ]% n# i( x& Q& B
http://www.usstove.com/products.php?id=63 |; b. s" E, {! U" y

$ C) X! c& Y# y, J28.The French term used to describe the roundsman, or swing cook, is:
6 G: E4 c' C$ Y' F' l. Q法国术语,用来描述roundsman,或摇摆厨师是:
  V3 B4 X& T) u  D7 m- X* hA:Tournant   图尔南
1 D0 n  U  [- V: y" g: ?( I9 S/ n0 Y' `! A$ C% s: w
29.Another term for the wine steward is:9 }  h6 V. o! ~& |
葡萄酒侍酒师的另一个术语是:
. C0 O5 X3 Z( W  Y- i) }A: Sommelier 侍酒师: U/ l' W) D) L6 K- _+ J
6 |% V6 I  A+ Y: h
30.Molds, yeasts and fungi are examples of a:( o3 U  M. V  S5 _
霉菌,酵母菌和真菌是一个神马例子6 Y! J) P$ a/ A/ c
A:Biological hazard 生物危害0 b( H5 k- `' S. U, }

6 J, F, C4 r6 F3 V  x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 A6 X9 ]. ]/ D6 k根据加拿大食品检验局,食品的危险温度区在多少之间:
8 |: p; U5 B: ]5 ]A:40° and 140°F (4–60°C)     4-60度
' ?# V  p7 I/ S: o- r7 D. a' h. z5 M. l" o
32.All bacteria need the following for survival:
  C$ A6 S: I( p, a% ~& D1 ]1 c% h$ b所有细菌生存需要以下哪些内容:
' o7 Q; b- R) Z/ M. G" c! fA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) D/ `6 i. x, m2 T6 o8 k* T9 }% X4 |& C' j! S- R$ f
33.Which of the following correctly represent critical control points in a HACCP system?# O7 A& G- x* ^1 t& ^
以下哪项正确表示了HACCP体系的关键控制点?
# m$ b0 h  S- @; g2 W) a" V4 oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 J- W4 [# g6 C食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 r9 c' y3 ~+ `5 D1 M6 N6 z
8 K2 ]" }7 m& l( q
34.Which of the following is not an example of a carbohydrate?9 Q+ F( o- @* }
下列哪一个不是碳水化合物的例子?
4 H& c* T4 z  z8 k! zA:Essential nutrients 必需的营养物质
0 ~& s% U2 n: _/ s, h" f- _- ~7 K; |4 L8 y% _- N
35.The process by which a liquid fat is made solid is called:- k6 z4 r6 W) ~9 ?" }  I$ E- U0 K
液体脂肪做成固体这个过程叫什么$ N5 X0 C* \; a. v. [4 R! J
A:Hydrogenation  氢化
4 {& F1 ~/ P. a9 ~% X) m7 v! E8 Q6 L# T1 N
36.Which of the following is not an example of a fat substitute?- z7 q% V# T7 u/ F# o( D- z
下列哪项不是脂肪替代品的一个例子7 H' Y4 H. U, p$ ~
A:Acesulfame K  安赛蜜K表
2 k' R; v; k/ }* ?7 Z7 D- ^( {0 ?/ O) m2 ~
37.Health Canada requires that a product labelled "fat free" contain:8 d# d6 |& u5 \) _' v2 h
加拿大卫生部要求的产品标有“不含脂肪“包括:$ O! |( L+ m# s5 ^! N
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% e8 h  ~' ~, C; @: ^  z! T# o: Q2 i  Q4 B  b
38.Which of the following is not a problem associated with converting recipes?+ F8 ^  a8 P2 j7 V& U
下列哪项是不相关联的转换配方问题?
' g" L- \- D% f; a3 b) N6 E7 Y% O5 cA:Unit cost 单位成本! _* ^0 a$ [! b' I) G0 ]" u3 f0 b0 C

* U) Q0 \7 e7 `. [. s39.The condition or cost of an item as it is purchased from the supplier is called:
, s) G4 h3 y0 d$ Q* l从供应商采购的物品的品质或成本叫什么
7 i9 R; \# @. }) v8 RA:As-purchased cost 购买的费用: S. l  N8 {! H$ @. W* @

8 Q- h6 \7 \7 h: G3 v. M3 ?9 z3 X40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 t% h$ l1 d" v0 Q% b在新货到来之前用于日常所求的必要库存量叫什么" h% V9 K. T4 w3 F+ K$ r
A:Parstock 基本日常最低库存! M4 [$ _) w& [2 g# E: {, Q
8 |- l/ Y6 p* ]4 C
41.Which of the following abbreviations is used to describe the proper rotation of stock?( U. E) E8 `- N- c/ Q
下面那个缩写是用来表明正常库存流程?: F: K5 L- D* b- ~1 l
A:FIFO=FIRST IN FIRST OUT 先进先出# `3 Y5 i- j; g: W, u5 ~& A# c
- i8 d8 _- a5 r* z9 X* C+ V
42.Which of the following knives is used to turn vegetables?/ j! [; v: k  H8 D. z. X$ |
下面的那把刀是用来打开蔬菜吗?" m% R) [! l/ P  u
A:Bird's beak knife   鸟嘴刀
" b3 \' m4 ^. U$ M. p, u, Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
7 B; ?8 z7 y4 I即时读温度计最好用于那方面?* L$ i, ?4 f2 x" p6 ~7 f* Y! `
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ _8 X% a+ A/ ]0 v( B$ R- L7 ~+ P2 C4 A- H! [: Y6 \) u
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! D8 |6 v- e9 W5 o+ q5 V- S0 D
下列哪些金属材料受热均匀,通常用在铁板而且非常重% A) _5 k. Y6 ]5 P: g
A:Cast iron 铸铁2 G6 S* K9 R7 u; D9 {& s
- ^  T  S/ ~/ ?- t- ?- ]
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: [* o2 S2 e7 x
哪件装备下面有一个可移动的碗和一个S形叶片?
! B% r4 D% J. G% c$ ^9 ?6 dA:Food processor 食品加工机4 g; r" F; K0 ?& m
http://www.google.com.hk/search? ... iw=1263&bih=572
( J( Q3 A8 W6 S3 K+ w7 h& M$ y4 k: f: D" _, X! E
46.Which of the following is not a rule for knife safety?( a0 U9 l" ]! f4 b  l( i* s
下列哪项不是用刀的安全规则?
" V' p! N3 R7 H0 f1 a7 _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) q2 I" ]4 |- W6 g- S" {- }
& b& W5 }1 S" a0 }' |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" b2 Q( W$ x5 U0 l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* V/ O0 C0 n% lA:RondellES
+ \' y* z5 q; k" ?' U- Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 [4 ?9 }$ B; |. [# K& U7 O

8 {  P8 c2 m  Z& C& o% `48.Which of the following is a diced cut used to garnish soups?# w7 G7 c* z8 g3 |% w1 I  B9 R- F  s
下列哪项是切成小方块用于汤的装饰?
/ |7 j) t: t7 `) w1 Q( x) qA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( s! Z7 H5 y$ V/ s) ?% N4 U6 _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ U6 F: J, j9 p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 ]; A* O. l" K& Z. B8 E4 `0 x
A:Gaufrette , w6 R% Z; V' Q* R; k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 H3 {' w! z2 _; f, t- Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 M; M# M3 K; L, U0 H0 o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 r$ \+ j) `1 t# f5 p) r2 X8 ^% {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: W, D2 e& h9 Q. w7 j! j+ ]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)
: f, Z( F# a5 ?  c8 ?A:Cilantro 胡荽叶 香菜
  C6 u6 V! R) Y9 ^4 w+ T9 Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 Y3 ^" y( Q/ R4 S/ U5 y  w
* A: K9 i; T0 v. v60.Allspice is made from:
; |  T! u2 s' ]8 o 多香果,  多香果香料是什么7 J; C/ t1 T8 g3 F1 s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 m* A9 v4 g8 p' }: s: K' TA:A dried berry 干浆果8 ?% T7 B* j0 V& d) C

, v$ Z2 j# u3 i6 ~61.Which of the following are used to make a sachet d'épices?4 B3 c9 t0 ?! u- @
下列哪些是用来做香包德épices?
9 G' Q; _' Z, \* o) Ehttp://www.sachetcatering.com/4 V% P% F5 G9 }6 Q* z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 s8 Z9 O3 @% i6 ]. ]+ I# C0 X2 x$ g. X3 Z/ C, C
62.Which of the following condiments are not soy based?  G$ H3 H$ u; v
下列哪项不是酱油调味品的?+ n  `! E3 N# e- W' h9 _
A:Wasabi 日本辣根
4 u' F& k. w) M! X
7 n; Z) J8 S% @! a5 m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* U+ I& o0 `8 X* j# C3 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:
1 O5 a- E; i7 F: r7 c" n( U! S  ]A:Pasteurization  巴氏杀菌, u( F' t" u. c5 r% Z

& {+ h" }. L  N64.Which of the following steps is not the correct procedure for whipping egg whites?
2 {0 N" G- u; b" Z; [+ t下列哪个步骤是不是正确的蛋清搅打程序?  z" f. y, M/ a
A:Allow to rest before use. 允许休息后方可使用。/ j# M% U9 y8 s" C0 p
$ u, w5 c( ~& [, M
65.The weight of a large egg is between:一个大鸡蛋重量介于:& @7 w: ?+ g. B" Y) K8 Z3 e
A:56g and 63g 56克和63克
1 \" Y) k  i$ Q# h( ?! V: H% h8 I7 R$ m% a: w$ p: Y+ C1 k/ d6 k: A
66.Evaporated milk is a concentrated milk that is produced by removing
, L3 h, u) N' f; {6 A炼乳是一种浓缩牛奶 是去除什么做的3 J3 D5 t; A! }" F7 v, n, n
A:60% of the water 60%的水, |& S. r- a/ X) h. C- d, M
( \6 u1 O% ~$ m7 R
67.A method of cooking that transfers heat through a liquid or gas is:
+ t( X' f$ Y* N. ~, x一种烹饪方法,通过转移液体或气体是:
8 |( H' U. v& b5 s4 Y$ hA:Convection 对流
9 m. O3 {& J5 O$ k
* P$ e4 t+ V& |7 n+ U68.The cooking of starches is known as  烹调的淀粉被称为. y% j! j/ W* G, v
A:Gelatinization 糊化
8 o7 N  ?3 ~7 e5 `$ y) F+ [5 S0 n" b
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 t9 x8 U8 D% I4 Y; c) I
A:Braising 烤0 c2 n6 X" b  u  b- p8 z2 N

+ I6 B9 }; l4 i9 Q7 m! x4 s, V, M70.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:( c8 I6 J  X( q! H5 N2 D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
! `+ t7 L, A4 e3 l) R! o; I7 y. f, E/ E7 a
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
# q' f# x! G& Q: }A:Fumet 原汁
" i6 ~7 v& k# M3 T; t" r8 ]9 G7 l& a- t3 u
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
& \* r: U+ o7 @9 q0 SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. R9 ?+ L2 r/ D( _
" C1 V' r& c4 ]
73.Which of the following is a principle not used in stock making?
- x) T: Q/ l! r下列哪一项不是用于制造高汤(低汤)的原则?
( [; o* u7 z: }6 @2 u. yA:Start the stock in hot water.开始在热水中操作9 b  d% ]! ?( ]6 Q& P

" A- O" M( U& i) ^8 h& t9 ^5 J74.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2 c1 L; P$ H$ m
A:Remouillage 法语熬汤& N8 L0 b: ?/ ~0 [: ^1 [
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