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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。
+ W5 _$ O/ H1 y
4 l/ o2 M' s( W. U0 P  @2 p8 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。2 @4 U5 ]) M9 L' u& M* d
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" J* J0 {# D/ |/ H8 H
1.Which of the following methods should be used to determine doneness in a New York steak?; ~4 W5 ^* P# _; ]( e
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)6 E( e; v5 V1 B1 i' B; J! n' ~
A: pressure touch. 压力触摸
% B2 j- V9 F3 B" ?, [2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ K$ h3 D7 {) [
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
; p! n# L3 q8 _6 S$ B+ oA: acid  食用酸
9 _9 a( h2 j6 {$ p4 M2 C3.Vegetables are major sources of which of the following nutrients?+ x3 s% I* |  T  r% @4 C$ G
蔬菜中包含的主要营养有哪些: R% c1 o4 l7 R; }' }# X% N. K0 Y
A:vitamins and minerals. 维生素和矿物质。. L# g2 G; k. Z, N" m- k1 S/ Z$ ]
4.Cauliflower is commonly served with
; k; l  ~/ f; c) n6 u' ^2 l花椰菜(菜花)最常见和那种酱汁搭配6 A7 t8 I3 |" A2 u. _
A:Mornay sauce. 奶油蛋黄沙司4 g" E8 P# }* X+ z! O4 v
5.Which combinations of products are found in pie dough?- @  P. j! U+ J0 ]8 ^4 I5 d
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; ?6 t& V( M4 i9 R" kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" X5 S& S3 `1 J  s6The French term for mussels is 法国语青口(海红)叫什么
7 t  ]/ h; D9 g2 @* aA:moules.法语青口,海红
% q2 F  S4 t( [6 B7 q; l6 v7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 Z; T# O& _, Y6 j* U
A:faintly fishy. 稍微有点似鱼味
! g/ u+ n5 [5 ]$ p8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# i- D7 L: m! m) s( _  j
A:2 days. 2天0 ]% {. p& ^; D! }) H6 y/ H
9.What are the principle ingredients in ratatouille?
) }0 _! z8 d8 l6 _( ]9 `% a0 {0 D炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ O' v6 b1 u) Y1 BA:Zucchini, eggplant, green peppers, onions and tomatoes. e% f+ ]. b, j: ?* d; C
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% f; Y7 U* ~0 e9 ~( D4 s. K
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- T( g$ y% _$ L" W+ Z
A:cook food in quantities that will be used up within 20 to 30 minutes.
8 s$ o; [2 Q+ g/ \, E大批量烹煮食物要在20到30分钟内
- g3 q; T8 W4 a' B* M- U11.What person has the authority to issue a Health Permit?
! i/ h8 {: ]+ _. f5 L+ V谁有资格颁发健康证(卫生证)。- y3 Z7 z8 _* V% |9 h$ Y1 E% G
A:Medical Health Officer./ U0 ?+ m3 G7 @) ]% B; l" P
医疗卫生官员。, f) g" N7 K8 k( W, q% y, l
12.For what period of time is the health permit valid?+ N" P6 z* h0 F. t9 I
健康证的有效时间是多久?( X% e( [, g& J; y
A:12 months.12个月- r$ ~  Q4 u) F; \% G' D2 f
13.In the area where food and drink is prepared, the ventilation system must be able to change the air- w2 {: R9 c9 b6 _1 @
在食物和饮料准备区,通风系统换气的标准时什么5 G( M5 b' d. T( g+ ^( i5 W, R
A:08 times each hour. 每小时8次
8 M, ~" j6 M; Q3 `/ e5 Q14。The minimum temperature for manual dishwashing in the wash sink is
8 |8 T9 X- D' n6 l$ ?2 N3 ^手工洗碗,洗碗池的水温最低多少度?
4 E  U. w, j4 v  d4 [) o6 c, ?A:110 degrees F (43 degrees C). 43度
- ]6 |0 _& |' M. p0 [9 o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, ]6 I7 m: E* P5 M. o, Q' M% J
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 Z/ Q& g0 P. q# O* A3 nA:180 degrees F (82 degrees C).  82度
, a" r& t3 ]$ X1 j  v1 G16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 ~/ h, k- l! D* n, @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 c% X7 d3 `9 `) m9 c: \
A:en papillote.  法语自己理解
) F# V* {( h) J( F% x( b* j/ l; o17。Wing or Club is considered a4 W+ I$ ?$ g6 [8 `3 Y( k4 O
翼和CLUB 被看做是一种...
5 l1 V# I3 j5 b: F% eA:Bone- In Cut     带骨切
3 l9 O, F% E9 z% u+ o" {18。New York is considered a   纽约牛扒被看做是一种
& n* A% i* l+ j+ W# M6 P7 }& u9 pA:Boneless Cut     无骨切& q4 {- v6 A! H/ I, \- o
19.In general, a court bouillon for freshwater fish will contain- q( n4 W) Y7 v+ M. k5 ?
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' h) l  O  ]  S: u
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( v) z  d7 d5 L3 T  x% f0 t8 T7 l和做海水鱼同样数量的调味料和香料7 @0 I: _9 q& G$ r5 ?2 b4 |3 M9 `
20.Anise is very similar in flavor and appearance to  |& F( T% {1 _2 h% w8 w
八角和下面的那种原料有相同的味道
1 S% Q2 L& B2 I/ ^& {A:fennel  茴香
% |4 N8 W3 S% i% G; ?" Y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, X8 D; F0 _6 E; @- N下面那种原料更像大葱且有平面的叶子/ e- T' m# e/ E( m4 Q( V3 n5 K! J
A LEEKS  似蒜葱 (这边人叫京葱)
8 f# B. D: @6 u: R22.Which of the following cutting shapes refers to a small dice  b& u0 _, X3 E+ X! ?- Q1 U0 t
下面那种刀切形状指的是很小的粒(末)3 ?/ u9 U8 Z3 c/ S( Q  B( t
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 b& |" \/ H/ E23.Oil is added to the water for boiling pasta in order to
. w+ M; ]" O* [+ D向煮沸的pasta (意大利空心粉 )中加油是为了9 G. _- _: a0 H* Q( }. P; s! T9 c
A:prevent the pasta from sticking and to minimize foaming action.: L, o% Y! q) o! h$ Q3 h# h/ d; C
防止面条黏合并降低发泡。
& D/ M' D5 e" K7 P24.Which pasta dish features pine nuts and basil?
( c2 z  E  b, |* e5 j& T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' z$ T- a6 j+ h; C
A:Pesto.一种绿色的意大利面酱
5 O& Z; s: o0 q6 H) f, O- Z" N! i1 X' Zhttp://www.tianya.cn/techforum/content/96/563836.shtml
+ \* G( x1 ]% ~# ^4 r: m5 s6 L1 c4 G$ K( J
25.Which of the following is a spring vegetable similar to spinach?: G/ Z) y% U$ o! u. Y# w2 N
下列哪项是一个春天的蔬菜类似于菠菜?0 g0 x  Y# l" p4 L8 l' [
A:Sorrel. 酢浆草。
- H+ q1 `5 R. ^: }6 bhttp://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
大型搬家
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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?
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:5 ^2 c5 d& V3 W* P. y
哪位厨师最早带来高水准浮夸的美食
, w$ [, T0 g  e; x3 m$ bAAntonin Carême 人名 安东尼·卡罗美
1 G2 P- H0 z% D% E& l9 T0 }/ a- A& ?2 E* R$ X" e9 ]
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( F0 u* {& d6 U7 h8 T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 l' ^0 n! t8 l. _
A:Cast-iron stoves         壁炉
9 z6 [2 X1 {6 b7 ?http://www.usstove.com/products.php?id=60 F$ g6 u6 O" u( I4 Y* i' c
. E5 M" n( M; E
28.The French term used to describe the roundsman, or swing cook, is:
1 N6 u7 y; H, f1 f法国术语,用来描述roundsman,或摇摆厨师是:
! J0 v% ^% a' {! |3 H' HA:Tournant   图尔南
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7 r4 u: U) ~# e& ]# W29.Another term for the wine steward is:% i, I3 s) d# l7 i* U" v- y
葡萄酒侍酒师的另一个术语是:
* J! l$ T- J; f  ]! F: PA: Sommelier 侍酒师4 |) x. C) @# K% h6 O

( V. ]1 d1 Y( m) j7 D0 |30.Molds, yeasts and fungi are examples of a:9 P9 {" f& T1 V8 r+ O  |) Q, m
霉菌,酵母菌和真菌是一个神马例子
( P4 j2 g3 o6 c8 LA:Biological hazard 生物危害# _! Y5 K3 ?) N# O, _6 i0 H5 `
* R. B* r7 D, X8 E# j3 x3 I/ `
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 T" v$ o/ `2 Q根据加拿大食品检验局,食品的危险温度区在多少之间:
4 m/ [9 u6 Q1 K. s1 tA:40° and 140°F (4–60°C)     4-60度
( v6 v  w+ q% e& K6 D
0 z9 l9 x8 z; T$ d# X) A5 w32.All bacteria need the following for survival:
; _; g+ }) Y, S& b所有细菌生存需要以下哪些内容:
+ a2 u; A( V8 C% J4 HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
. _0 r; x  t% j2 _# j& |3 ]
2 Q( ]) m  {" p4 `33.Which of the following correctly represent critical control points in a HACCP system?2 A* X+ M, I8 o# b- K! o5 G8 e- `
以下哪项正确表示了HACCP体系的关键控制点?2 s6 F2 d# U% Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 e* P, I0 p" {- d+ [食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ N, P) [/ d4 s- ]" O# P6 r- j4 H' x9 y5 a7 _' X* j$ ?
34.Which of the following is not an example of a carbohydrate?
8 t$ Q" n$ h0 g$ H5 ]- }下列哪一个不是碳水化合物的例子?
: [/ n$ g7 t' x% t! ~A:Essential nutrients 必需的营养物质, y" W1 @  j/ A" \0 {4 B

( @- \$ _1 d" S35.The process by which a liquid fat is made solid is called:7 ?. k( {& w( `5 Y
液体脂肪做成固体这个过程叫什么4 Y* L2 t+ N3 R7 r' n# m6 V, i
A:Hydrogenation  氢化9 O9 I# T, S* @, p/ e. v" V
4 h6 p( M4 i: g$ h0 g+ d
36.Which of the following is not an example of a fat substitute?
* T" @' k2 U4 \; O  m: K下列哪项不是脂肪替代品的一个例子
2 F: k7 R, c: S! N) @1 ]; `& yA:Acesulfame K  安赛蜜K表
5 `! L: m: |9 }  e8 e8 P! m/ \2 A/ U
: f7 f: m+ J; w9 B& h# x# b37.Health Canada requires that a product labelled "fat free" contain:# F* _; F) U$ C+ r$ s* x
加拿大卫生部要求的产品标有“不含脂肪“包括:
; j, `" l6 Q. k+ q+ @* P* }0 e- R2 V  ZA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 z: G7 e0 H* x& r$ y
! w. |* C9 I& ]* L38.Which of the following is not a problem associated with converting recipes?1 w, e1 q& k) y8 z7 Q
下列哪项是不相关联的转换配方问题?6 Y( L; U. Z* ]2 z4 I( g
A:Unit cost 单位成本
8 z6 {! U8 E# E6 d: _
! Q7 q( p5 a$ A/ G" G* v3 z9 v, `39.The condition or cost of an item as it is purchased from the supplier is called:
- ?: ?8 [! [  N8 z从供应商采购的物品的品质或成本叫什么! r" J8 [' o5 N/ }) ^4 m+ R: R2 L
A:As-purchased cost 购买的费用. S3 C6 `, w. j% J( s- F

+ I7 l8 F, ?  ~' Z40.The amount of stock necessary to cover operating needs between deliveries is known as:/ Q. p6 V$ \* r2 z& O
在新货到来之前用于日常所求的必要库存量叫什么! U$ _8 R! I1 k
A:Parstock 基本日常最低库存
2 G, \0 R& W8 R, n- p1 j
) n6 v. W( r" g& E41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 A  ?" d- Y  M; f3 ?下面那个缩写是用来表明正常库存流程?
. D2 l7 d& V' q) LA:FIFO=FIRST IN FIRST OUT 先进先出5 [: A, [0 l: |7 Z# l* s

3 n( ~2 T& J' ~. H" O42.Which of the following knives is used to turn vegetables?
. k" S% I* Z; Q! Q4 [! Y7 J下面的那把刀是用来打开蔬菜吗?/ {0 v+ x" l; _( `- d0 c# o- i
A:Bird's beak knife   鸟嘴刀6 j" s) T1 T, D. I- p3 {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* \* _: E# `3 R

6 z4 F% l: s6 C$ p1 b' i43.What is an instant-read thermometer best used for?; b: R1 Q( i: ?
即时读温度计最好用于那方面?
5 \# T: ~* g2 z+ ~* B! g# aA:Checking the internal temperature of a roast 检查被考物品的内部温度2 A3 j2 o) `, P# A9 b) F

: b) I' Q: \4 i; Z# h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: k2 x% G* f3 `2 y2 F; y7 w6 i下列哪些金属材料受热均匀,通常用在铁板而且非常重
! K7 S1 g+ H9 H& {: U7 KA:Cast iron 铸铁
" {, p6 B- [) M# s: K' o8 i% c! A, e0 y# x: _
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 G) |% y. J+ i# `. g% w哪件装备下面有一个可移动的碗和一个S形叶片?$ X6 r# c# T# q: v
A:Food processor 食品加工机% `: r  M9 p! m6 i6 d
http://www.google.com.hk/search? ... iw=1263&bih=572) e! ?# L; ^2 @/ B

* g5 I* r- F: U46.Which of the following is not a rule for knife safety?
* M* @  G- y# z9 w7 K; P" g! P# U下列哪项不是用刀的安全规则?
9 w0 U0 j6 u7 n8 H8 RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. {  S" b6 w1 J" F
2 G3 l8 }3 A+ K# b
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 h7 X+ l3 s. o& ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 t* r+ r5 C7 h8 |
A:RondellES
" V/ _$ o" C! |) ~) p& @# Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 W" I, i, @# k9 z3 t3 o7 \( c; [; _9 |8 O2 Z% Z# B$ O
48.Which of the following is a diced cut used to garnish soups?: z% ]6 O% Q9 s. X7 n
下列哪项是切成小方块用于汤的装饰?
2 T( r( d* \; U( ^4 J4 yA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# n2 D; [0 Z+ d' T' A! j, H% ]( r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) ?9 g0 H- L+ N  M3 ^$ v& D
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!!——) Z1 H  e! U; I
A:Gaufrette
4 Z# g8 N% V7 H+ j3 r: ?, _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ G; K9 ?9 F- d& \+ A( l" p* imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% D, T  t" Z$ V% w+ `6 u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) o% _9 l1 f- b6 L/ J% D
' `, b  g( q6 y: M6 z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. Q. g: M9 `- _, J& N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)- Q! d: w& s. Y/ |6 B9 z$ @
A:Cilantro 胡荽叶 香菜; E0 ]$ n1 s3 f. y# g7 \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: j' I! @) M5 U* q2 A/ l& A8 u

( f) P4 f* ?) u: s1 i60.Allspice is made from:
; G. G& N7 h; j) H5 Z 多香果,  多香果香料是什么) _# N9 }/ H  s) a. S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 {+ K/ E/ Y, f5 BA:A dried berry 干浆果
& x" d: `- I. B# l* t) {
( `, W; p6 N8 b3 h61.Which of the following are used to make a sachet d'épices?
+ K' p! Q0 ]& j$ ^: U7 O" F% }6 n下列哪些是用来做香包德épices?
* z+ i) U9 |+ D  jhttp://www.sachetcatering.com/3 a8 G# ?, K9 s4 k0 d- M  L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
4 E, Q1 z: }3 k. A下列哪项不是酱油调味品的?
4 j# O  G1 r  `, k+ xA:Wasabi 日本辣根
. \" Z7 {4 _% X) e& n+ F, i
4 i. p; P' q' I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 H  p5 F3 T6 K9 d+ ~# u: x
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 g) k* `' z6 N" R8 X2 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?
0 \: t. G6 F/ W) M/ E下列哪个步骤是不是正确的蛋清搅打程序?
! C( e: [3 x7 SA:Allow to rest before use. 允许休息后方可使用。2 r: N2 r& C9 r) q7 {4 Z

6 @3 a% P1 [& Z  v65.The weight of a large egg is between:一个大鸡蛋重量介于:/ ]3 Z3 H' Z1 u5 a, Z7 {
A:56g and 63g 56克和63克# s7 }* |6 }2 P$ ]1 p- g

6 j; C( [5 o4 R1 o1 s+ `66.Evaporated milk is a concentrated milk that is produced by removing7 A! Z3 l  O: P. o
炼乳是一种浓缩牛奶 是去除什么做的
5 s+ Y# f9 y/ p! a) _A:60% of the water 60%的水
4 x8 @( y( ?% K- a# c2 v- F" l- I* @* \+ ~5 L, {, V5 x
67.A method of cooking that transfers heat through a liquid or gas is:
8 O2 s( r! D, {% S6 ?& t$ m( M一种烹饪方法,通过转移液体或气体是:
& i- q2 Q" b) k. O$ NA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
& l, a% D3 k2 SA:Gelatinization 糊化
( z1 e$ {$ ^% J/ {0 k* F/ x+ m
/ |/ y! m* n. \  V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ Y  U7 F- q7 n+ E. O2 ~0 h2 g  j
A:Braising 烤
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5 {; \& t) E6 }' r' R2 u* D8 {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:  B) q" E) f4 b. j
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 }. C/ G! S$ }
& Z, X+ s8 O; g2 q- S- a71.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1 s8 L9 G4 y5 r' L! H# c- \
A:Fumet 原汁% O( m" s* t1 t. ]  B
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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  o3 E6 y! C. Z! r3 n3 J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 j2 L; |/ }) k& O) Q
! @: x* A+ Q3 h" w73.Which of the following is a principle not used in stock making?: C' [0 _# F6 Q0 T
下列哪一项不是用于制造高汤(低汤)的原则?
9 `5 Q3 o, E6 o9 e" OA:Start the stock in hot water.开始在热水中操作+ y9 x4 [4 R& F4 N1 f% z) Q

; I9 c% h2 w/ t4 e# m74.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4 v1 Y# B" v- B
A:Remouillage 法语熬汤
& A8 D4 N1 C  m: z! o* U  H  ?: Q5 zhttp://www.haibao.cn/blog/post/176242.htm
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