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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+ x8 q, O) \6 n6 m$ p' P
) l/ f% V" o  }$ {9 y) f2 h7 e- }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。3 j; L- w3 ^3 a) k; n
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$ X. y( l8 B9 M% S5 J
1.Which of the following methods should be used to determine doneness in a New York steak?- p& [+ [+ f/ A$ i: `  N# k
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)* e+ V. ]0 c+ F, q1 ~( L
A: pressure touch. 压力触摸+ y6 r3 O$ _4 o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 Q$ Z/ {) f4 j3 C5 }0 y
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9 [5 D* f8 J$ _& p0 z8 s( H/ r; C: z8 _
A: acid  食用酸+ f1 B$ s; B. f* R% l, W( {
3.Vegetables are major sources of which of the following nutrients?* J% s& r8 l7 d5 O
蔬菜中包含的主要营养有哪些
6 n- g8 B5 @5 nA:vitamins and minerals. 维生素和矿物质。
. s4 y) t/ N% h4.Cauliflower is commonly served with/ X, ]. y' N# \. e& e' m
花椰菜(菜花)最常见和那种酱汁搭配
4 c' ~; M8 Y( d  }# I+ A% EA:Mornay sauce. 奶油蛋黄沙司
# P0 [0 g4 `) F0 J( V" M. n( E( h; H5.Which combinations of products are found in pie dough?, t6 n& m3 C( b+ S
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 b- Q7 F" Z) p. v( n3 o; qA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 g/ ?' N- a, d
6The French term for mussels is 法国语青口(海红)叫什么1 i& x. n- K- D, I( L' h
A:moules.法语青口,海红. i; `( s" F& r3 K( i
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ ?: L  x; [+ X* f$ I+ ^0 ~) a
A:faintly fishy. 稍微有点似鱼味, e; x) k; E% ?# v& c
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. o  Q& C+ O2 |A:2 days. 2天
5 U2 Y8 A3 B" g- |: S+ _  H! y% a) R9.What are the principle ingredients in ratatouille? 5 b; X! F0 u* G$ l9 l- t$ r+ R
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 D( u$ e& Y0 M" z
A:Zucchini, eggplant, green peppers, onions and tomatoes
- a$ R. }6 K: d+ F5 M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* S1 V, D# D9 E' a1 D  K* Z' h; [10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, g1 J  U# i3 C) I! uA:cook food in quantities that will be used up within 20 to 30 minutes.' l; W. e; c- d& a1 S: _6 L
大批量烹煮食物要在20到30分钟内
; H8 y$ F' I2 J1 D7 D11.What person has the authority to issue a Health Permit?2 z$ n! U% o+ j7 S8 V. o5 c
谁有资格颁发健康证(卫生证)。
1 Y$ u; Z2 \' AA:Medical Health Officer.
5 h7 F  z' Y1 e- K医疗卫生官员。" Q' l; c% |* u, p- m, b$ N
12.For what period of time is the health permit valid?
# S( O# y3 I2 Z/ \; E" Q健康证的有效时间是多久?
( q: O2 a$ Z$ ~A:12 months.12个月7 }& O5 P6 D0 D0 m: e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( Y! q" n& ?" ~7 I) E5 k& `在食物和饮料准备区,通风系统换气的标准时什么
1 {/ t% ?9 c+ E0 i$ _  NA:08 times each hour. 每小时8次7 p( C" Q- p% O' r
14。The minimum temperature for manual dishwashing in the wash sink is
4 A* [+ u. C2 m5 F+ R0 v; M8 Z9 i+ G手工洗碗,洗碗池的水温最低多少度?2 K* ]6 Q0 P. X* u, x" p( G, ?' [
A:110 degrees F (43 degrees C). 43度
: P2 \8 {. Y5 p' e. K15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& t/ n5 z& Y: {( e! J- [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: d! t2 |- f- H# p9 b' O9 I. L
A:180 degrees F (82 degrees C).  82度% l6 r1 A* m" c( y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( ]1 p/ e5 ~& y  e9 Y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 J: x, `' u9 {A:en papillote.  法语自己理解% |2 P) z+ w9 r7 D* G
17。Wing or Club is considered a
' _" h, J) `- ]' L7 U) H; n翼和CLUB 被看做是一种...8 a1 g, T4 G5 g9 y! Q5 q# _
A:Bone- In Cut     带骨切
. Q2 B! V" b8 u, |, {# Y% t  C18。New York is considered a   纽约牛扒被看做是一种
4 ^) n* Q. ]! l( WA:Boneless Cut     无骨切
# R( R1 }+ G3 t9 z4 ~: }. F) }6 j* v) L19.In general, a court bouillon for freshwater fish will contain$ G" \6 ^- W' j7 U7 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
/ M3 i- h2 {/ v1 |4 dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.% |0 g" |5 y$ e
和做海水鱼同样数量的调味料和香料5 Q, n+ ^. K2 ^! J1 {& o* w  m# }
20.Anise is very similar in flavor and appearance to# t* Q$ F4 f; \' f
八角和下面的那种原料有相同的味道  S; n# Q/ a2 |2 u0 N1 c& e$ p+ s
A:fennel  茴香8 Y4 [- c! X' z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ G; S* j9 A8 d. |% n, r下面那种原料更像大葱且有平面的叶子4 C: `7 G/ @/ b4 I& {9 T
A LEEKS  似蒜葱 (这边人叫京葱)0 E+ N8 q- F* d$ @1 k" b$ G: X
22.Which of the following cutting shapes refers to a small dice% J2 N% I; o. s4 o9 c
下面那种刀切形状指的是很小的粒(末); V8 n' Y6 t- d$ b; ~2 \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 b2 e1 D' n$ M2 F
23.Oil is added to the water for boiling pasta in order to0 x# B. `4 j; ]3 E, ~
向煮沸的pasta (意大利空心粉 )中加油是为了
) b! e$ {9 L. {, i7 k  B9 v$ RA:prevent the pasta from sticking and to minimize foaming action.
6 P$ Q) O" k5 F3 U* v' |1 r防止面条黏合并降低发泡。
0 q. Y' q% a7 b24.Which pasta dish features pine nuts and basil?
$ z, `3 ]* o6 R8 ~8 o" K; r下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" F  Q: C% u5 ]5 q* l0 E9 ~
A:Pesto.一种绿色的意大利面酱 & K8 n3 t8 t) \8 s1 r
http://www.tianya.cn/techforum/content/96/563836.shtml% u' D  `% K  _' I1 A; e% A

7 [1 f) ]. s4 G. v" M: p3 H25.Which of the following is a spring vegetable similar to spinach?
2 h% O: f% v* r下列哪项是一个春天的蔬菜类似于菠菜?
7 n+ L, Z5 O- z( s$ L; UA:Sorrel. 酢浆草。$ U6 G; c2 \7 C' h/ q: s, `
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:
" m, r' `' e' |8 G/ l; p哪位厨师最早带来高水准浮夸的美食7 {* h$ {: u7 q# |) W
AAntonin Carême 人名 安东尼·卡罗美
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, J2 I0 @, b& g+ a( S  r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 U% h% e* [% M" n% o! J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ G4 N: @. c; |3 r3 u2 v; A* NA:Cast-iron stoves         壁炉+ e7 o! ?2 u6 e6 I2 J' i
http://www.usstove.com/products.php?id=68 h0 ?% ^- E4 k2 L

- a- d6 e+ b' h( |- A2 t! `& R28.The French term used to describe the roundsman, or swing cook, is:" F& I: b7 L6 m6 W3 j8 y: t
法国术语,用来描述roundsman,或摇摆厨师是:
& n  e: T4 c. b6 [. }9 oA:Tournant   图尔南
/ T+ W% g* S) E- G1 d- i: h0 S; e8 v
29.Another term for the wine steward is:
/ p. i6 ]# T6 o5 C3 O+ s葡萄酒侍酒师的另一个术语是:% f# v$ F& e, ?0 }* C
A: Sommelier 侍酒师* f% j; ?, I+ y, x! [6 \- V! Q

/ Q. l9 R, K( y30.Molds, yeasts and fungi are examples of a:
* Q* t1 S* d2 E) u& X霉菌,酵母菌和真菌是一个神马例子
7 N- W) Q% ]% l0 w8 ?; @A:Biological hazard 生物危害+ b  i2 W1 |& E3 v1 A
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 C! e& J5 r* o根据加拿大食品检验局,食品的危险温度区在多少之间:1 L7 ^0 ]; |( V9 {: X' A7 v
A:40° and 140°F (4–60°C)     4-60度
3 V! J9 i# G' w1 H6 b. v4 q" U/ p  R, }3 b6 s' A, B
32.All bacteria need the following for survival:
1 l9 f% C2 }; y* f* Q; _所有细菌生存需要以下哪些内容:
: D2 k5 i- j$ `% y( pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 [( `  G* f1 Z

" N, M9 z3 Z" k! O: K# U$ k" g33.Which of the following correctly represent critical control points in a HACCP system?" t: R0 b- M9 s6 X9 r9 s7 o# C
以下哪项正确表示了HACCP体系的关键控制点?- A5 ^( N$ R& x, {6 b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  P$ p$ B5 C+ _3 F% I' J食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 g% ^7 S+ S- G, x
4 z( G9 i2 L0 c34.Which of the following is not an example of a carbohydrate?
( W0 P- h! M1 a: [- R下列哪一个不是碳水化合物的例子?2 D" S+ b2 b9 ?4 a" X
A:Essential nutrients 必需的营养物质
7 O) [4 e0 ?4 L, k
! L9 S7 V% V  Q' ^3 W35.The process by which a liquid fat is made solid is called:
& J( k& r3 a  j8 L9 S液体脂肪做成固体这个过程叫什么5 j- {  F: v; ^& ~& `2 R
A:Hydrogenation  氢化
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2 C2 f6 N0 M: o* ~0 y1 z36.Which of the following is not an example of a fat substitute?1 H3 A5 H- F5 k1 w0 {/ t$ Z
下列哪项不是脂肪替代品的一个例子) k( F3 X0 K2 I4 }) G
A:Acesulfame K  安赛蜜K表  N; C* }3 N; p* c1 Z6 I
$ E" @  b. `3 w) e6 C& q: L+ s: {
37.Health Canada requires that a product labelled "fat free" contain:' H  ~! d2 M- j( m# t
加拿大卫生部要求的产品标有“不含脂肪“包括:& Y; V  A! H, @3 a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?/ I% K8 a: x0 \, n9 L1 m+ s% O( \1 [
下列哪项是不相关联的转换配方问题?
5 s0 ?0 O- ]5 dA:Unit cost 单位成本) S1 o: z; t7 J. c) U2 {3 _
) P% W6 Y- m5 G
39.The condition or cost of an item as it is purchased from the supplier is called:
( l! A) P5 d& I6 R7 e% ?& @从供应商采购的物品的品质或成本叫什么
) n% C0 [9 h' t, g5 KA:As-purchased cost 购买的费用
7 \: m+ H/ [6 g' I! H4 g7 }0 N! L1 G( ^+ g/ R: ~& C
40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 U/ a0 n7 Q* M+ ]9 T! h在新货到来之前用于日常所求的必要库存量叫什么
- R( ~" A( @; n) V( i4 N4 UA:Parstock 基本日常最低库存
; D  o0 \# k5 v, c0 a3 I) }5 q4 e2 ?5 ]+ X8 R7 N
41.Which of the following abbreviations is used to describe the proper rotation of stock?% C0 D( c7 b8 I0 L7 T& r3 X
下面那个缩写是用来表明正常库存流程?7 t1 C0 @4 E4 N+ p9 A
A:FIFO=FIRST IN FIRST OUT 先进先出
5 G- ~; v5 a, L' @) k: k
  \" [: H  \/ r8 Z  f  H( }8 x42.Which of the following knives is used to turn vegetables?
7 r7 t7 g# P) ]1 F3 x下面的那把刀是用来打开蔬菜吗?
  r" n  D# S- `0 _' S) yA:Bird's beak knife   鸟嘴刀- h/ e& `7 q$ \& H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- q4 t  s+ j+ E5 p3 j5 l3 L, j: x1 R! M8 ^9 O
43.What is an instant-read thermometer best used for?$ I* k& n* U# b! |
即时读温度计最好用于那方面?' u1 I2 q$ p) ?( v6 J+ W3 @0 @6 F! [6 }
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 t) F- l# H" I* T$ U
9 v+ s" E9 F! N$ W& [- E  y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 _+ A" @. q7 ^; Z下列哪些金属材料受热均匀,通常用在铁板而且非常重+ F  z# Y3 E* _+ M9 ~
A:Cast iron 铸铁
3 m. {/ ^- B- ^! c. }! j' h% h# ^6 b" K' b
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 n) k3 N- H1 s1 Z哪件装备下面有一个可移动的碗和一个S形叶片?  f: \' f3 ^' A& \6 R$ C' }( n. n
A:Food processor 食品加工机
! _: g7 s) X. E, z+ o  e9 Jhttp://www.google.com.hk/search? ... iw=1263&bih=572
+ o6 Z6 B1 [2 _1 L1 ~8 D3 c* K' b/ t1 j* w+ h
46.Which of the following is not a rule for knife safety?
6 W. X, c9 q' m! l1 k# u8 P下列哪项不是用刀的安全规则?) u8 g% [! H6 I2 x- Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 D2 F" M" E. m/ Z
# l5 h, _3 w7 f/ l2 a2 `1 _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ G& \5 K  M' U7 O7 O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! z2 W- T9 _3 _$ i% m$ ~A:RondellES
+ r7 }- ~2 p9 t7 R! W! B7 N  t9 B8 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( x/ I9 J' Z1 }8 C5 K
2 W9 e% j$ b  W, l9 {
48.Which of the following is a diced cut used to garnish soups?
3 V. D) T0 H: n/ \下列哪项是切成小方块用于汤的装饰?5 h$ i0 T0 |' k
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 e1 [$ |! D- C& s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 s6 r% Q& k9 [+ j3 A7 i! d4 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!!——$ P1 b. U1 z5 L3 s! C4 J* j( u" N
A:Gaufrette : A* ~' N0 V2 p9 ^. G) u8 ]- ?8 K
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ k6 V: w  \+ bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 `' Y2 M" |8 i/ q) ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 l% k* N* V- n" l0 ]

: s% X/ j! a8 x+ n* j3 L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# q; }, d- Q9 m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)
. K1 a6 w, G- gA:Cilantro 胡荽叶 香菜
: X& P6 T* _* Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 x& R% D5 f( P1 _; }5 j- E9 I: t: ]- P: B
60.Allspice is made from:9 [- c0 D: v4 Y. a5 T
多香果,  多香果香料是什么
$ S' z' N/ t; F7 f: `$ Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& U& O; o; V0 p# A
A:A dried berry 干浆果2 U# ~. h, H: y/ S( J( C4 Z' j
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61.Which of the following are used to make a sachet d'épices?
% d! h/ V/ b4 V: p8 v8 y1 f8 i0 I下列哪些是用来做香包德épices?; Y& ~( b& b6 i, H7 t* r- L* U& T, l) o
http://www.sachetcatering.com/
9 f$ V; {& @9 P$ {: ]: o, RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 I, i1 _) S8 p" L% L5 T* F- b9 b# j, B4 m! q
62.Which of the following condiments are not soy based?
+ Z6 n% W) G$ D  W下列哪项不是酱油调味品的?
& L  D/ d5 C8 ]. c4 f4 k! N9 j3 E, ^A:Wasabi 日本辣根2 I1 b# ^' Z8 E$ A2 d# R/ S

( W( B' S* ?, Y  F* H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& b# T% [6 ^% s1 h
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 o1 \( k& U; C; ^A:Pasteurization  巴氏杀菌3 ~" S  O# p# I: [  r
1 W* N$ }7 u) R* b
64.Which of the following steps is not the correct procedure for whipping egg whites?/ g0 H; V# `) s
下列哪个步骤是不是正确的蛋清搅打程序?: B; O1 z6 }; l* B. K+ ?$ W6 w$ k: k: f
A:Allow to rest before use. 允许休息后方可使用。* E/ ^, Y6 s7 u+ H: H

. ?9 N. h5 |5 z: l" J6 M' H65.The weight of a large egg is between:一个大鸡蛋重量介于:* i; {1 a5 u8 p
A:56g and 63g 56克和63克  W2 o" r; y4 F9 P) S* s6 P2 U

$ x% ?! g$ g6 D% P. c$ x  y66.Evaporated milk is a concentrated milk that is produced by removing
! L' L2 k! P/ R: X7 M5 p炼乳是一种浓缩牛奶 是去除什么做的
- w( y0 B" W4 L4 s# q. KA:60% of the water 60%的水$ g+ b( u+ A6 l4 v

* B4 h& r* G  W# C' W67.A method of cooking that transfers heat through a liquid or gas is:3 T3 o. o. E3 O* g8 e
一种烹饪方法,通过转移液体或气体是:. ?$ b9 d% |3 ~5 ~7 q/ w
A:Convection 对流' `3 u1 w( R# t5 p( E: V# [
# {, ~7 V) @" L2 H
68.The cooking of starches is known as  烹调的淀粉被称为
! F4 b( _  e# z  b2 L# _$ kA:Gelatinization 糊化
! w$ n1 c( O% y0 b  O' f
, H3 [0 @1 T4 y  g3 G8 ~0 s+ `0 P9 S69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! w: e' ]: \3 _9 ?" ]7 E4 ^! m
A:Braising 烤, n) o$ w) n' x& b- O: A
& ]' o6 E7 V" k; b, C* U3 d- M
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:
2 t' I& c! m5 o* c' B! {% L7 G) nA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理9 e8 g- z/ E* z* L; H0 n
* l/ j1 @% X! k9 X9 R( i1 g: t( w
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6 c5 ^7 P: |" z& b
A:Fumet 原汁: ], f" @7 h% t1 j
' m7 W! K' z# f4 {1 E! i
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9 H0 A9 k0 G% k- f/ V1 M
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! z/ d* O5 k) u/ N4 Q4 ?. p

& h0 ^6 h1 D- I7 V/ p73.Which of the following is a principle not used in stock making?
% r7 ?7 `  B' Q下列哪一项不是用于制造高汤(低汤)的原则?
( T0 o" `7 J& U8 }- I' T) [A:Start the stock in hot water.开始在热水中操作% l$ z' {7 i% a( A
, @) [+ @4 s& R. ^
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
% u) P( I9 I+ r& M& m8 WA:Remouillage 法语熬汤
  [6 Q) Z0 a' g; [http://www.haibao.cn/blog/post/176242.htm
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