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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。
  Z* j+ j5 F% s% l
# L! z' @4 e+ u( T& C, D! S7 ?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。/ n' K9 @* ?: F- ?; X
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
! ~4 L$ ]: |) @. T" y1.Which of the following methods should be used to determine doneness in a New York steak?
* ]' t3 ~/ t' V! 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)
/ K$ S( k( ~3 Y+ }2 JA: pressure touch. 压力触摸" ]; ~6 {' f1 g- F
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
- ~: ], G  c6 G7 o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# S( R0 i: f7 @! K9 q6 @
A: acid  食用酸
2 ^* v" m  z9 D& i6 n1 E3.Vegetables are major sources of which of the following nutrients?
4 h8 N8 E  s( \/ Q# L4 `5 B蔬菜中包含的主要营养有哪些/ r: h0 E, Y+ d  z
A:vitamins and minerals. 维生素和矿物质。
4 D) k1 x1 M+ a$ K( K4.Cauliflower is commonly served with8 _+ N5 L$ }4 T7 f
花椰菜(菜花)最常见和那种酱汁搭配9 R) f4 Z. E3 z6 J) u7 K8 a% e
A:Mornay sauce. 奶油蛋黄沙司
, b1 S4 B" M3 L- g9 `. R# |( H! ]5.Which combinations of products are found in pie dough?# Z; T0 k( \8 ?" q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* F1 f5 \- q- c4 H: T  a7 ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ H( U; X& v+ s
6The French term for mussels is 法国语青口(海红)叫什么
1 P2 I: D. }6 y& K0 HA:moules.法语青口,海红
3 R' p1 V+ W3 E& B% H& S7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" W- n) p. D5 ?8 g- w4 @A:faintly fishy. 稍微有点似鱼味
5 C: g6 p: p' M9 F+ I9 K- c8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 {6 L/ ^! m! P8 ~
A:2 days. 2天( ~( K' M  j9 C% b
9.What are the principle ingredients in ratatouille? # J* \- p' O4 `1 d/ Z# p+ y0 C! O
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 h1 E& v  {) ~, L) R4 C% D
A:Zucchini, eggplant, green peppers, onions and tomatoes
6 f8 R7 p/ b' U/ K$ s西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 q7 W5 S6 r. R% q5 b& M10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 D% q* T& J: X7 v8 J6 e- e+ G
A:cook food in quantities that will be used up within 20 to 30 minutes.9 g( i  j) S1 j, g! ^! a# H
大批量烹煮食物要在20到30分钟内
9 R1 s: j+ v* U4 }4 u: Q% y7 J4 a11.What person has the authority to issue a Health Permit?
$ g0 v7 I: u; H8 M- ^  l7 W谁有资格颁发健康证(卫生证)。" [! R: V6 y, m" u3 b1 z3 k! f
A:Medical Health Officer.& x' q, f$ o9 t# W+ w
医疗卫生官员。2 [8 M( w& z/ l6 r+ L
12.For what period of time is the health permit valid?
! ^( I) b, W+ K9 d+ P% y4 g6 _0 k8 z健康证的有效时间是多久?
( x* l0 {, q4 NA:12 months.12个月
, q( c0 g' e# k; b% @% R13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& }4 u, T! R  j5 ^8 [3 ~在食物和饮料准备区,通风系统换气的标准时什么8 Q9 z' b. b) z  t8 h1 ~' T
A:08 times each hour. 每小时8次* ~) ]/ ~! j3 o0 u) E( T
14。The minimum temperature for manual dishwashing in the wash sink is. q, U' o" O6 C- \
手工洗碗,洗碗池的水温最低多少度?
( k( \4 R" F9 ^$ H$ n9 I: AA:110 degrees F (43 degrees C). 43度
7 C" |. W+ X7 `' R" P1 G0 r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 W$ b. r7 d$ S8 O. i: w' h用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 T0 _7 N6 P) a" `' u) Y% W$ m
A:180 degrees F (82 degrees C).  82度+ A/ r6 K2 g  |, ~$ P
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# s* f$ s% H. W, i8 W用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 V8 q* \2 t- ?8 J, I
A:en papillote.  法语自己理解
1 H. o* |" y% w5 t. V17。Wing or Club is considered a
# i1 E( L* T7 c翼和CLUB 被看做是一种...
, _1 R. g3 g" u5 g$ [A:Bone- In Cut     带骨切
3 r" ?8 a6 [& G. ?18。New York is considered a   纽约牛扒被看做是一种
2 p3 L7 v7 ?: I( T# G  C6 Y! [A:Boneless Cut     无骨切
1 [3 a* t/ V# Z! U. |; Z; K9 G' w1 \19.In general, a court bouillon for freshwater fish will contain
( _2 a* ^$ g! C4 D1 t$ f# j3 U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2 w( F) M# D, T" b
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 N# m1 N! n, T7 o' M
和做海水鱼同样数量的调味料和香料! B4 \! ~+ O  }& U4 R+ O% k8 v
20.Anise is very similar in flavor and appearance to- ^: |8 X# s8 K2 f9 g- {" i
八角和下面的那种原料有相同的味道
: z" F; o% J& f9 S9 \: h6 k7 b5 DA:fennel  茴香
  e: i# r2 t) ]+ M21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) l& f! u7 z" x$ n
下面那种原料更像大葱且有平面的叶子
8 j% s+ F! r3 M) W: [& b5 UA LEEKS  似蒜葱 (这边人叫京葱)
8 m/ R; l& }4 o4 c$ X$ L9 x. J22.Which of the following cutting shapes refers to a small dice
6 l5 m/ }4 c' l/ N4 c- p% ~下面那种刀切形状指的是很小的粒(末)+ w* W' f" K* R) t/ d7 n0 \) A
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" t* ^, k/ u$ b) C3 q& [
23.Oil is added to the water for boiling pasta in order to7 {2 f% c' s% i  X* v5 {; s
向煮沸的pasta (意大利空心粉 )中加油是为了. l& D1 c0 }1 m4 Z4 h
A:prevent the pasta from sticking and to minimize foaming action.9 ?( v* Z9 U; w% v5 U& o. ~
防止面条黏合并降低发泡。
3 @1 l( G8 J* W24.Which pasta dish features pine nuts and basil?
& s# j7 E9 W+ G0 P1 Y5 S下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 |' p1 C& X. ~" DA:Pesto.一种绿色的意大利面酱
, P1 V& F+ b9 a8 T9 p; s7 M  Fhttp://www.tianya.cn/techforum/content/96/563836.shtml
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3 v" a2 b& b  m; X2 p/ s5 ^$ l% k25.Which of the following is a spring vegetable similar to spinach?
8 j1 G3 }, [7 k下列哪项是一个春天的蔬菜类似于菠菜?
3 i4 _7 z! R2 [1 uA:Sorrel. 酢浆草。' q+ U) p8 a7 y0 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:
5 Z( q% K1 v2 {5 I, Z  z. S& C哪位厨师最早带来高水准浮夸的美食* @& \0 ^# j& m' w, o; q  b* r
AAntonin Carême 人名 安东尼·卡罗美7 Z9 N- y+ W# [$ a9 V" r
6 X3 S  Q: K! U5 k
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ L% L& ?4 P- m# c3 v- Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 L. c" _: k& i/ bA:Cast-iron stoves         壁炉/ z5 o6 v1 ]5 G. p
http://www.usstove.com/products.php?id=6
7 N& }2 b8 s! ^* o5 M' ]6 I/ d8 ~7 N2 F
28.The French term used to describe the roundsman, or swing cook, is:
$ n9 ^: _: K6 o* Y& I. e法国术语,用来描述roundsman,或摇摆厨师是:
. _1 j$ c5 w; O. R3 t7 L; e& A  ~A:Tournant   图尔南
% M  t% C- L' E/ @/ v. N& K( Z  ?3 T& z: I; U& J
29.Another term for the wine steward is:
  R1 v9 @1 ?" M  @) {% e  `葡萄酒侍酒师的另一个术语是:, B+ O! j& O( g
A: Sommelier 侍酒师
$ R$ U& Y7 L) l9 F+ p4 \9 l5 z, m5 p
30.Molds, yeasts and fungi are examples of a:( n: G& P  U6 J$ D, k0 n
霉菌,酵母菌和真菌是一个神马例子
8 w  Z- z" J: F" Y  m" P: ~  [A:Biological hazard 生物危害) F2 D' g! D4 a3 z  P5 U

. ]* ~9 I" Z  O2 n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 x8 _, ^9 W2 T/ U- j' v. S根据加拿大食品检验局,食品的危险温度区在多少之间:
" x0 I) D9 d! d) LA:40° and 140°F (4–60°C)     4-60度5 _6 W  f# b5 _
" ?2 o! s+ E" V# ?
32.All bacteria need the following for survival:
+ l; ~1 U3 ]5 p* z4 }8 ~$ T- e所有细菌生存需要以下哪些内容:# D$ r% o9 ~9 l3 a1 g0 n
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" d% w4 O" J& u: c. m

0 D# X3 q- F* X; F33.Which of the following correctly represent critical control points in a HACCP system?
" K# e# I1 a: p( m) ^以下哪项正确表示了HACCP体系的关键控制点?
  v/ _+ t0 x; a& ?6 G7 |' C7 H" sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 t! U- n% ]% \" _* k" k, T- ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" ^5 m9 p8 |( K0 O+ F* N

# A" Y  x) U5 C4 n( z34.Which of the following is not an example of a carbohydrate?& q3 g! o$ _0 c3 E/ D# ~- l5 p
下列哪一个不是碳水化合物的例子?8 v% f3 \0 t6 _7 Z: Q- @
A:Essential nutrients 必需的营养物质
' v# z+ D. F9 N" D
% A3 e/ ^% v" t4 F! s2 I( p35.The process by which a liquid fat is made solid is called:
  U' s, T" Y4 V5 w' s) Z8 y液体脂肪做成固体这个过程叫什么
, V* Y" Y+ i! v+ t+ LA:Hydrogenation  氢化
: V* }1 _1 H4 d; W& r% i9 i4 z: B6 p8 P" V$ y2 W% v# I
36.Which of the following is not an example of a fat substitute?
4 W" _" g2 H1 Q- l0 C下列哪项不是脂肪替代品的一个例子
" n( R1 M8 n, r! eA:Acesulfame K  安赛蜜K表5 P$ {$ @! ?. C+ u

/ n/ T6 t. ?1 M% g5 i37.Health Canada requires that a product labelled "fat free" contain:1 m' P+ w- y; n3 ^
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 j6 {  v. f) W: hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ m3 z& N: z! I1 K  l: P$ a" k0 E) m& ^
38.Which of the following is not a problem associated with converting recipes?0 O7 _2 G) J# ?6 {
下列哪项是不相关联的转换配方问题?
4 t/ `( ?0 K# q- G1 S1 H! m2 oA:Unit cost 单位成本4 b( m9 s: v( p

2 F$ L2 u  Z6 T3 D+ c: ?3 q39.The condition or cost of an item as it is purchased from the supplier is called:  N( J6 ^) [; ?- J! Y
从供应商采购的物品的品质或成本叫什么! @: d, v$ g6 b9 g" L
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% u. p4 V7 k3 V' J9 o
在新货到来之前用于日常所求的必要库存量叫什么% I4 i+ ^( m& P: }. x8 ?4 s# K
A:Parstock 基本日常最低库存) K6 t& B( k- Z6 X- U

; G! g, D# W* @# S, t! D' x41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 b- f5 a) x( s$ J" u下面那个缩写是用来表明正常库存流程?
0 J9 j; p, `# b3 J  Y$ Z; I' TA:FIFO=FIRST IN FIRST OUT 先进先出
# e, o' j) F5 T! P0 Z! R+ [0 }# [0 \
42.Which of the following knives is used to turn vegetables?
) F3 U: ?, Q. _+ e7 [4 s( D2 h下面的那把刀是用来打开蔬菜吗?
( Q7 S* n: a! j$ k+ h  `A:Bird's beak knife   鸟嘴刀( z# V- q" C+ z+ B
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& _5 K: H4 u* Q, S1 i! G# C! ?5 f. R" r$ N
43.What is an instant-read thermometer best used for?* t/ H' \' r6 ]$ }* F/ J7 I
即时读温度计最好用于那方面?  H- q) c2 a/ A. w! U* T
A:Checking the internal temperature of a roast 检查被考物品的内部温度% H8 T1 V/ Z9 e/ P
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- _  o9 ?: N+ p0 G下列哪些金属材料受热均匀,通常用在铁板而且非常重" J8 o9 U  N1 b% C% y7 a# T- {8 A
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: i1 X: M8 F3 o- c
哪件装备下面有一个可移动的碗和一个S形叶片?
; A1 A% v/ P2 D& c, D- [+ u0 DA:Food processor 食品加工机
. P2 v; J2 u1 Y3 A0 ghttp://www.google.com.hk/search? ... iw=1263&bih=572
1 V& w9 L& ?; _, f8 c* M* X& d0 ~9 n( O- |# \8 R
46.Which of the following is not a rule for knife safety?+ ^5 J  l* ]( r0 Z, k
下列哪项不是用刀的安全规则?! K. ^3 N( `" i3 |. w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 x& V0 {: A0 b9 W( E% b1 l% t- m3 _
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) U) `* Z( b6 G: U+ F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- }& ^+ x" t% d$ I( u' I* `, x
A:RondellES
9 o/ K% ^2 y1 {' M$ X5 qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! S3 ]9 o2 ~9 l- ]' g6 e: W# O( H. k( J) C
48.Which of the following is a diced cut used to garnish soups?4 m, A# r$ M3 j' g* q
下列哪项是切成小方块用于汤的装饰?
  R- x: N& l3 p7 k# t7 G% dA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  d/ b/ x. I" r& m7 B! _6 R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* @+ G" ^, y1 Y/ E7 j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 D  H" ]5 D# W$ j
A:Gaufrette & \3 D  X1 m1 ~& L5 I0 V8 q  G* V+ `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 `9 C0 b# D1 xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 d" F1 q" f* R7 B8 v/ z& JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( `6 o7 R( ?* ]# a. U* w/ U; c/ t( {8 e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* z, T0 l! \8 x' B2 C6 Q  z* Z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)1 U' V: S0 M7 I3 T
A:Cilantro 胡荽叶 香菜
/ e5 c& Z9 [% }/ Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
- {* j* L0 p2 n: {8 f" e2 U
$ y* B7 t0 n" z/ Y; \; @7 j60.Allspice is made from:
" n2 o- j; C0 G 多香果,  多香果香料是什么9 o" _- j- J* g, Q) k& R; S' ^8 L6 n+ j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. Q9 E" ~( p/ EA:A dried berry 干浆果- [' q; g, U( g
+ X* O1 d/ \9 U/ R; u) G6 ^
61.Which of the following are used to make a sachet d'épices?
7 \( Y/ t2 T3 |$ [4 |% {5 f; Y下列哪些是用来做香包德épices?7 _1 y- n7 q3 X7 d/ g4 y+ H
http://www.sachetcatering.com/; T& \6 M# T1 d+ D. N: a2 e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ m- p* |# l* P! ^5 l/ W* X9 E6 M( w$ @+ w4 D$ B) x7 a
62.Which of the following condiments are not soy based?9 S4 A3 a) j2 Y" ~' t% O
下列哪项不是酱油调味品的?) R' R% V' H2 r# r6 e
A:Wasabi 日本辣根' @2 C! u8 j! T0 W: e" Q0 D  Y

+ j/ R$ q3 a7 p. P6 y6 J9 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( ]0 b& d+ W8 y; L7 T4 _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 _. B, _0 X4 g6 l
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 j2 ], U! q8 ]9 |! p( `+ E
下列哪个步骤是不是正确的蛋清搅打程序?
, k) x4 n& w$ C3 IA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:0 I( h( _' w1 g
A:56g and 63g 56克和63克# l/ Y/ S- X) I4 v5 v4 Q8 w( k$ H% o

* |7 Y, a3 s  P% `  `66.Evaporated milk is a concentrated milk that is produced by removing
9 Q- Z! o( P& V. J. C炼乳是一种浓缩牛奶 是去除什么做的, ^: r! }0 F% D2 R
A:60% of the water 60%的水
# ?: }" u; {: y- l( P9 A2 v7 C2 ]! n
67.A method of cooking that transfers heat through a liquid or gas is:
- P, {/ B9 \3 y9 q/ f一种烹饪方法,通过转移液体或气体是:
9 `1 N5 X3 p1 n" sA:Convection 对流
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7 ?: s7 q. s( k! ?! ]& W68.The cooking of starches is known as  烹调的淀粉被称为
6 ~9 _8 k3 _# E  f1 O7 F# f# WA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" \& v1 y$ W7 F$ X3 h: T9 d7 R
A:Braising 烤! _7 [  N5 j  a1 ~: X! G. w9 O* W4 y

2 V+ @; }5 x( K7 C70.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:
8 p% H- T. n+ Z: \% F& a5 oA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 J1 G8 `0 R0 A

+ j' }: M$ x4 E  P' l5 K, ~7 y. Y, N  i71.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& P4 v6 U& B  a- J) m
A:Fumet 原汁
2 j* T* r- g5 O$ D: |+ p& C. n
) q; G* y' G  m6 p+ w9 [1 M- u72.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2 H6 n. |  w8 h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?! a0 ~5 f3 S7 q2 a8 D9 o
下列哪一项不是用于制造高汤(低汤)的原则?" ?( B* K3 r. z, u- I/ b
A:Start the stock in hot water.开始在热水中操作+ H/ J5 Y" N/ C
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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: }3 ]3 j5 J, _
A:Remouillage 法语熬汤, U) H$ H8 w" Y  V) c
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