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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 q! I6 a+ X, i) `6 q4 [2 h
% n' Z+ [6 M5 s# \
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。/ c; q! \% Q$ I1 ^: e
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
理袁律师事务所
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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
4 ^& E% [0 M* _1.Which of the following methods should be used to determine doneness in a New York steak?
" q8 }, ]; `* Q9 _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)2 ?' x6 s/ t( _4 u
A: pressure touch. 压力触摸
7 P- p2 x- Q! s% Q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- Z' L1 w' Q/ q9 B( U5 s
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
) X6 M3 ~: g& g: L% \A: acid  食用酸/ i7 Q/ ?( C4 m
3.Vegetables are major sources of which of the following nutrients?
7 A7 I2 V3 w! e9 }蔬菜中包含的主要营养有哪些
! @- f0 Q, o& i/ U9 rA:vitamins and minerals. 维生素和矿物质。
* k: t. x7 I' [4 t" v4.Cauliflower is commonly served with
$ `6 d& W# m9 Y6 k花椰菜(菜花)最常见和那种酱汁搭配) z0 J# _7 S9 \7 D# @# F1 z4 e, A
A:Mornay sauce. 奶油蛋黄沙司
- z7 o+ K5 I0 T6 i" }4 r- x4 {5.Which combinations of products are found in pie dough?* G* d7 k3 N7 Y3 R7 x" o6 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??)3 n" e( h, \) H/ v$ b0 @+ y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, e/ P+ p: N; {) c5 `& k7 |6The French term for mussels is 法国语青口(海红)叫什么- M/ O1 d# m* f: ^9 n3 z
A:moules.法语青口,海红
: ]5 D" t* H% |4 y/ L7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 N2 I+ m5 V9 K' K/ A& w
A:faintly fishy. 稍微有点似鱼味* q* H: a9 _7 l' d1 w1 }
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# y2 X, e1 T% `: x+ g/ U& b
A:2 days. 2天5 z) R/ M) x; N+ b& o) z
9.What are the principle ingredients in ratatouille? & @( M/ H  M; m8 D
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 n5 p. W7 g: @5 `A:Zucchini, eggplant, green peppers, onions and tomatoes$ W( K/ s$ t2 R: p9 r8 E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 K9 {3 c; K2 l1 V4 ]
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  v7 H8 u4 o. u% S. BA:cook food in quantities that will be used up within 20 to 30 minutes.' C' N, v' C( }* a
大批量烹煮食物要在20到30分钟内
# ]9 z+ k% _8 I+ `( m11.What person has the authority to issue a Health Permit?
) [) }2 E% t6 t3 m& t4 |( f  Y( ]谁有资格颁发健康证(卫生证)。& c* H4 o: t9 O' \
A:Medical Health Officer." N  [) L% }* R! m: t% T/ d0 t
医疗卫生官员。
, J& b1 q$ x+ o- i% |3 |12.For what period of time is the health permit valid?
2 Y/ Z8 P" u5 b. o) E& M健康证的有效时间是多久?
$ z( S# ^0 i8 O# @/ X' MA:12 months.12个月9 }. T; T3 p, g7 u: }5 v
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! t' B8 C2 S: l! M
在食物和饮料准备区,通风系统换气的标准时什么
: P8 x" x* z/ o+ nA:08 times each hour. 每小时8次
+ d; R8 l9 R5 C' Q8 U14。The minimum temperature for manual dishwashing in the wash sink is3 E+ E: @/ b0 I
手工洗碗,洗碗池的水温最低多少度?& T2 Q4 A8 ^* E5 t1 \
A:110 degrees F (43 degrees C). 43度8 \6 |" d% L; }; `
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 X, d- m1 f% E. P8 K7 ]' b1 m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ \, [0 Z7 \; C7 ~: H, TA:180 degrees F (82 degrees C).  82度; q( j5 X- ~" [( T# |# _* e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  x* i. v# r/ Q5 O. M; n  Z5 }* X7 @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* a3 `# ^, z# I0 E( @! l# RA:en papillote.  法语自己理解9 d0 C  G$ A- h" K) {: [
17。Wing or Club is considered a+ r' ~7 r4 q2 k/ q9 S7 l
翼和CLUB 被看做是一种...
/ O8 a; j  {1 ZA:Bone- In Cut     带骨切1 \0 p3 K. K/ c
18。New York is considered a   纽约牛扒被看做是一种
& W4 t8 K: }# b  n0 Y, fA:Boneless Cut     无骨切- |6 K1 s1 g. e& i/ H3 \9 r3 Y; C
19.In general, a court bouillon for freshwater fish will contain
) U6 O" ]' I- w+ Z6 i  W7 E) b+ W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: Y( S$ @. q* w- j- [
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ n9 s. B& P4 u3 Y4 ]$ p
和做海水鱼同样数量的调味料和香料
6 {! ]  [& P# b6 _( Z! K0 }20.Anise is very similar in flavor and appearance to
; I; {8 S5 ]! I) }八角和下面的那种原料有相同的味道# ^( @/ m: k. {$ Y. W
A:fennel  茴香
0 r9 X( ~5 J6 p! g  ~8 x# n; G21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( e; ?4 @1 `$ _* V下面那种原料更像大葱且有平面的叶子
/ y. F8 i5 `* w9 q) B2 bA LEEKS  似蒜葱 (这边人叫京葱)7 W4 M3 G( t: T' p6 Y" k+ T  x
22.Which of the following cutting shapes refers to a small dice* t& b, r& M% @  Z3 l; f/ H
下面那种刀切形状指的是很小的粒(末)3 x0 \: F3 }9 U3 [! J3 u6 w
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# g0 q- X$ s$ L0 j' a, P23.Oil is added to the water for boiling pasta in order to
) L! s6 K& ~3 p* L! B' H向煮沸的pasta (意大利空心粉 )中加油是为了
" o! o- d. B/ C2 i$ r% EA:prevent the pasta from sticking and to minimize foaming action.
$ V3 s1 G# H$ q* x; E  m防止面条黏合并降低发泡。/ b2 n! |. h6 ~6 i/ h
24.Which pasta dish features pine nuts and basil?
0 K& a) U6 g( V0 A1 w1 Y. z5 o- a; [下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ U) C4 e& ~* dA:Pesto.一种绿色的意大利面酱
, c7 L# L5 ~  f, chttp://www.tianya.cn/techforum/content/96/563836.shtml  Q9 y: E3 _2 f9 C, D6 L' s

' E) w& p: h6 U# U, e25.Which of the following is a spring vegetable similar to spinach?
0 ^0 p% R7 X9 x1 b8 r2 R下列哪项是一个春天的蔬菜类似于菠菜?/ a+ e, Y: J; w  W+ `' ?  n
A:Sorrel. 酢浆草。) T! f. A- {! ?5 B2 d& E
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:
( l# N! T' S- x& `$ s. Q4 E5 H- ~哪位厨师最早带来高水准浮夸的美食
; b& D3 s* i+ Z6 [" o1 LAAntonin Carême 人名 安东尼·卡罗美
! J& f& F9 @" }  {
$ M1 \2 M! G! V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( u& h6 F! I) H5 _- Z# U3 [) \& J$ o" I下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. i/ ]$ O, h7 F& ?A:Cast-iron stoves         壁炉
$ D0 @0 S, {" r% [0 c9 C: t: xhttp://www.usstove.com/products.php?id=6( P8 a/ G& t4 l2 }! [

% J/ T, H/ U  O- h5 n  k- Y! t28.The French term used to describe the roundsman, or swing cook, is:: O  w& D. y' S( @: [. l+ A8 a
法国术语,用来描述roundsman,或摇摆厨师是:) A, i- W1 {3 |& @
A:Tournant   图尔南
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' z0 n- P& y! C* m0 B' b/ _& O29.Another term for the wine steward is:( g+ Y5 l+ X. j" M
葡萄酒侍酒师的另一个术语是:0 ~$ m  R6 o4 C) T1 I) B
A: Sommelier 侍酒师7 `. P+ w% Z$ W; x/ }$ c
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30.Molds, yeasts and fungi are examples of a:; @& ~# K) I, x
霉菌,酵母菌和真菌是一个神马例子
. a! ^" l  y" C& fA:Biological hazard 生物危害
2 h9 R6 ^6 K# a$ ~0 `( s$ b4 I; S  p
1 `0 G- ^( \1 p31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& K8 E: f& w1 c3 R3 b- M" f6 J根据加拿大食品检验局,食品的危险温度区在多少之间:! [/ M6 |9 S& e/ O) l  [
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:5 G! V7 e) a" ~) k, \6 Y
所有细菌生存需要以下哪些内容:0 n  q! B. w! u% H) ?
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; Y( z" p3 X2 }4 X. S" i  p8 I
  N; |8 f( G, m0 d  x1 M" k( }9 a- b! k33.Which of the following correctly represent critical control points in a HACCP system?
  T" v! v* k/ i- g/ c以下哪项正确表示了HACCP体系的关键控制点?! d1 M$ I" F$ Q( H* B6 \" X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " o! c& m$ m$ h  k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. D4 j9 D/ v$ X: v. I
" F9 p7 U# [" ~
34.Which of the following is not an example of a carbohydrate?) J( K9 Q' s8 e
下列哪一个不是碳水化合物的例子?& u1 v6 o% Y! R+ w1 {
A:Essential nutrients 必需的营养物质2 {- O. @; T3 b7 d; Z% v5 H
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35.The process by which a liquid fat is made solid is called:
* G( z: m% v' h  O# [液体脂肪做成固体这个过程叫什么
, m/ A2 r$ s8 C; wA:Hydrogenation  氢化
% t/ _$ H) X9 b/ E# ^
4 y: j- `& F( _+ K36.Which of the following is not an example of a fat substitute?& E5 G" g: d9 Z4 S- F3 o
下列哪项不是脂肪替代品的一个例子* M: P, K; M* w' e. E/ p
A:Acesulfame K  安赛蜜K表
2 t6 n% v0 v* b& l$ N' B1 u
* m) K* ?* b! }37.Health Canada requires that a product labelled "fat free" contain:3 J1 Y1 P/ ^/ X0 z. ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
; q" u- L. Y4 OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 B* V+ V; n! X4 A% P+ U8 h7 ~- A
( p8 H- l! H! C" s38.Which of the following is not a problem associated with converting recipes?$ @. y6 n( H# }  x+ o9 ~; n5 i- _: B- ~: K
下列哪项是不相关联的转换配方问题?/ o  R5 o' O; n( t; u. t! H6 Z
A:Unit cost 单位成本
9 U  I3 x- K4 B% v! g$ y
5 i  A" a* d1 P39.The condition or cost of an item as it is purchased from the supplier is called:3 \# q: b9 z2 B) ^
从供应商采购的物品的品质或成本叫什么
6 Q7 w+ g! b: l6 e* ZA:As-purchased cost 购买的费用
6 p2 u- c) R2 G
+ r5 `. U+ Y' ?- s40.The amount of stock necessary to cover operating needs between deliveries is known as:; R) b& Y% R( z* R
在新货到来之前用于日常所求的必要库存量叫什么
/ o  _" I) ~4 F& Z; gA:Parstock 基本日常最低库存; T0 X$ C! e0 B

8 E& L! u4 U4 g0 w- `3 I% J41.Which of the following abbreviations is used to describe the proper rotation of stock?4 s. G3 T4 a4 F6 _" g
下面那个缩写是用来表明正常库存流程?
: k0 g) h* z+ y  vA:FIFO=FIRST IN FIRST OUT 先进先出
7 E4 r# c' t5 _- }6 }- Q1 {3 J. T: j2 n/ y! d4 j( }- E% m
42.Which of the following knives is used to turn vegetables?
. Q* g) L" O' {. |下面的那把刀是用来打开蔬菜吗?1 R" Z, [- @1 M/ n
A:Bird's beak knife   鸟嘴刀! P" @* s( i/ X' {/ x/ g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 H8 {. `7 U3 C+ g! S
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43.What is an instant-read thermometer best used for?2 z: b/ @) {$ j6 n
即时读温度计最好用于那方面?; v8 C6 ^: A5 X$ Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ e+ Q5 Q9 X& }$ W0 g- G) F4 x( S* t: L# `6 Q) @5 a6 g
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 w# `- M0 ?* c8 v; ~! R2 g  _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 I; @2 x2 ~& G0 U5 `& lA:Cast iron 铸铁
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' h6 |: G# ^) k* y( ]; u: B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; p& y3 ]1 n9 O- G" D4 q
哪件装备下面有一个可移动的碗和一个S形叶片?
. _: F# A0 v9 D( zA:Food processor 食品加工机! L  I+ |2 X: j' w; r  E0 Z+ Y, o& R# N
http://www.google.com.hk/search? ... iw=1263&bih=572
+ x! W6 X+ `; C2 j) I
. T4 l8 V9 {' N( L. n46.Which of the following is not a rule for knife safety?
! i" ?& S$ C- }下列哪项不是用刀的安全规则?* Q+ {" m& I) X6 v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! N% Z* E+ ]: _7 ~5 E% Y% G3 `
4 m8 o) D8 {1 n/ V7 o* B5 L8 V
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 I2 A) k* B6 h' F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 j6 \/ g! n: M1 w, \* Z0 ]) FA:RondellES
9 E, i8 ^5 F- u1 _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 N" b( w3 f- d0 q$ {# h2 ?

1 r, B1 {" x2 k+ l( {48.Which of the following is a diced cut used to garnish soups?( C2 L1 c: H1 S( u) g: f3 R0 Y
下列哪项是切成小方块用于汤的装饰?2 k$ g: p8 B  @! ~6 n/ O
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  w+ I) W7 }4 H, ]3 q! V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 g5 w, M; O  {4 M& }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!!——
5 k% G0 x' V+ O, RA:Gaufrette & G# c9 k7 J# u/ K
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# [$ O( P( Z8 e7 s* R! cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& `( O7 C( ?- O# F5 o  [9 F1 m" P1 _
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 [1 o: S$ K! B9 O/ r# X
" D( @3 [/ k4 I8 {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 S, {; d; c1 f
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)" [4 J  r0 n7 m; G) P- q  O0 y
A:Cilantro 胡荽叶 香菜! `, I7 b4 {6 G# z' e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
! T8 J: n7 a& A  Y5 [5 L7 b' q6 ^ 多香果,  多香果香料是什么
; ^, M% t, C$ ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 T: R6 n& E  k
A:A dried berry 干浆果
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" u" ?$ B% E) W# n6 R61.Which of the following are used to make a sachet d'épices?3 t: I2 R$ Q9 d) m" o( J) r
下列哪些是用来做香包德épices?  }* u+ c" f* G7 R! A
http://www.sachetcatering.com/
3 E2 I5 p4 }) i$ lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% I$ ]3 N1 `' \* R6 ]1 N  X% D

. l8 d5 a) O7 @) ^0 i62.Which of the following condiments are not soy based?6 C6 y. {2 Q! c* C* e/ K7 m# a
下列哪项不是酱油调味品的?; D* ?+ t) ^7 \2 W$ A& m
A:Wasabi 日本辣根
3 ^/ O) N1 T, x$ @
/ |4 Y' l# b, `/ F5 i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' ^) ]0 s' {7 c) q1 L
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:: h5 X4 V4 q$ ~0 {: m
A:Pasteurization  巴氏杀菌
% {- y, }) G+ {; t9 r( X* N  e. c7 X1 T4 G
7 i1 a& I! b6 f- i" c! L64.Which of the following steps is not the correct procedure for whipping egg whites?* n. O; z. k* |& N5 y3 D8 \
下列哪个步骤是不是正确的蛋清搅打程序?
# M& P$ |  f. Z/ y/ F( oA:Allow to rest before use. 允许休息后方可使用。
2 G- U0 F. Y3 r6 R9 E/ P$ S3 W8 ?8 F' }/ `6 ^
65.The weight of a large egg is between:一个大鸡蛋重量介于:
; R8 @5 I6 N: A" HA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing: w0 |* Q8 v5 N) J$ [
炼乳是一种浓缩牛奶 是去除什么做的
7 X7 a9 w3 t! ]. A& ~# R# p$ z/ K3 JA:60% of the water 60%的水
1 R" s# k' O* J/ b" z- A: C  O7 g2 v" T7 D3 D8 T+ `
67.A method of cooking that transfers heat through a liquid or gas is:+ ?) _: K% d  o& Q
一种烹饪方法,通过转移液体或气体是:+ ~7 v3 q* y& A' g# K( B# u/ T  ^
A:Convection 对流
3 g7 W: i$ H) N( H# P# T( e. I/ t: |8 K
68.The cooking of starches is known as  烹调的淀粉被称为
* [, l/ ^0 O! Z, x$ k, G$ ^; rA:Gelatinization 糊化
( {9 ~$ e5 K  y0 t0 m6 h. S- k$ s, Q3 Z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 A/ h4 P" z6 |* ~
A:Braising 烤
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70.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:; R) }. H7 `/ f1 S8 X/ h" ^
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; a- \9 C, |/ p
6 Z) \* g  N7 U9 L$ [$ k- n( |5 V71.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2 W& Z- M9 {0 s9 K
A:Fumet 原汁
5 V( K" y& O* b$ H; X8 W/ M/ d- x0 c+ r7 E; O3 l" N4 t
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
$ ^7 I  \9 e! _5 [! z0 oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 h/ l( ]! }" \. D$ i) f1 b. J
: y8 L" o) Y: T6 ^, c2 V$ V
73.Which of the following is a principle not used in stock making?$ c$ O, |, [: s. C1 A
下列哪一项不是用于制造高汤(低汤)的原则?
, ~6 j* T. ^% I& k3 o# b3 RA: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 j* T6 f, c# a  MA:Remouillage 法语熬汤6 M" _  R& V( J; y: g9 {  n1 c
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