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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。3 C3 W, W. h) x3 D

) h* j0 j  ^8 R  b, e6 Q7 P; Q! ?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。
+ l% q0 I% X5 c, X$ b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2 G! b- Q; l( C, A1 m
1.Which of the following methods should be used to determine doneness in a New York steak?
' G9 P+ Q- D; 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)
- v/ @1 Q0 b3 QA: pressure touch. 压力触摸
* C3 N  Q) B  a, n% H$ I2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 E4 }! ?3 {! [" ^# U8 r8 I
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
% H- y/ V7 E, Q, P+ OA: acid  食用酸- b8 P: a5 ?+ F
3.Vegetables are major sources of which of the following nutrients?
+ g; C! V# |; e# q6 i4 m+ e7 O蔬菜中包含的主要营养有哪些
# W* X9 h$ R4 oA:vitamins and minerals. 维生素和矿物质。
  u# v; E" z0 C( c. |9 r4.Cauliflower is commonly served with) x2 H, n- @2 g
花椰菜(菜花)最常见和那种酱汁搭配
# u) c4 [6 V" T! Y5 E' O* DA:Mornay sauce. 奶油蛋黄沙司
. D( q9 w% E1 S7 w* q! `9 _& ~: L$ C5.Which combinations of products are found in pie dough?
5 t. s" n7 R0 f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)# z3 |" q5 E" @6 G  H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" v( S& C- V( G* o% c( W, {; z
6The French term for mussels is 法国语青口(海红)叫什么
& l, w# U3 J7 @2 Q2 Y8 [9 HA:moules.法语青口,海红$ q1 N  @4 M6 G3 h; F" }
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ `/ }  h1 m3 W0 [3 ]- n
A:faintly fishy. 稍微有点似鱼味1 E6 k; Q8 M" u) B  B( h
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' `* A" `  t7 U; }A:2 days. 2天
1 E) `5 [; h7 I  I4 b7 a9.What are the principle ingredients in ratatouille? 2 _+ \9 }8 M  ^4 k$ P; I$ i/ J
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" \# a# x- y$ n$ g; l/ V, }A:Zucchini, eggplant, green peppers, onions and tomatoes" `5 }  f$ l) N; R' Z& m: ^& N! Z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) ?3 p4 `/ k! Q4 x
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! n" u; X- D+ ^, K/ _
A:cook food in quantities that will be used up within 20 to 30 minutes.4 J1 O0 H+ Q% V4 H- Q' z5 t" r- y
大批量烹煮食物要在20到30分钟内9 ^3 q! g) Q/ w' L
11.What person has the authority to issue a Health Permit?6 j% p6 Z/ ]  v' \
谁有资格颁发健康证(卫生证)。4 \( @: R( h, H( g- @' z
A:Medical Health Officer.
$ G9 C0 `4 b, M, C$ H/ Z. `# t医疗卫生官员。- ]2 m8 Q$ p! @7 ~, ]8 `7 R+ O% d
12.For what period of time is the health permit valid?
" e+ J% E: D. a4 G- X健康证的有效时间是多久?/ i$ h2 Y& \4 v3 D& l
A:12 months.12个月; X- {4 U# d  b; o3 x4 |' ]
13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 }' T5 h9 S9 K& k
在食物和饮料准备区,通风系统换气的标准时什么0 d0 o: L. v9 H! G
A:08 times each hour. 每小时8次
, Z4 {+ J, ]! j6 r* \. D! {  R14。The minimum temperature for manual dishwashing in the wash sink is
7 \5 j9 }( O+ x手工洗碗,洗碗池的水温最低多少度?
1 ~  R9 y6 B- z9 x) UA:110 degrees F (43 degrees C). 43度
" n: k5 x6 {( l& D6 g4 S$ P8 e) r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 q1 e( U6 `: O. r# |7 C5 @: B用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 q* m! K& l  I7 IA:180 degrees F (82 degrees C).  82度( c. S9 @9 s% a
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% O# w( c; [' o' Z- g3 L0 W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). d4 n  _$ V7 u5 Y- [
A:en papillote.  法语自己理解% G% F! \1 ?( \$ Q+ k3 u
17。Wing or Club is considered a
; D# l7 S, o0 W7 A0 {* ^+ R" Y+ J翼和CLUB 被看做是一种...
  Q. l! K8 l7 r+ [5 q. HA:Bone- In Cut     带骨切2 k; F* d: @# T. [
18。New York is considered a   纽约牛扒被看做是一种$ L5 d1 M- V4 p5 H- H0 S, f* C- p
A:Boneless Cut     无骨切( U/ }" g+ O" K# o2 t
19.In general, a court bouillon for freshwater fish will contain* L! B" O& A4 D2 I  z4 z% O! r3 ~
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
: q0 N; |7 w6 Z/ \: v' @A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  e# }2 ~6 A( [) a5 h- j+ N6 A$ P
和做海水鱼同样数量的调味料和香料8 X; N% y0 G3 I! Q5 C
20.Anise is very similar in flavor and appearance to
, l* C, b# l( d3 r) `" e- [0 @: P. C- o八角和下面的那种原料有相同的味道3 ~0 E6 \# d0 A# t
A:fennel  茴香: k2 @+ a# J4 F0 D6 q5 R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- y, K8 A9 W1 Z3 @下面那种原料更像大葱且有平面的叶子" t1 h2 {+ {) H" P& P9 o
A LEEKS  似蒜葱 (这边人叫京葱)
& a, O/ i$ `4 U; J* t0 r- j. o5 Y# H; Y22.Which of the following cutting shapes refers to a small dice# i6 [+ e0 f, f8 i
下面那种刀切形状指的是很小的粒(末), ~7 U' ?% D/ ^8 @" f4 a
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 O3 f/ [2 W$ E, o
23.Oil is added to the water for boiling pasta in order to! D3 S) o0 L% o
向煮沸的pasta (意大利空心粉 )中加油是为了- _' z6 V! P  X$ n5 }1 A8 i
A:prevent the pasta from sticking and to minimize foaming action.
2 e0 ^( _" K2 W防止面条黏合并降低发泡。) |( N+ i3 l7 `+ w( \
24.Which pasta dish features pine nuts and basil?
8 K" t8 q" u$ C3 H8 \: v( a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% p8 b6 g; G, ?/ w
A:Pesto.一种绿色的意大利面酱 ; l4 i3 M0 R4 C: `& [- v9 U8 f
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?  O$ u- ]/ _6 S( b% C( |2 d5 E+ H
下列哪项是一个春天的蔬菜类似于菠菜?0 e4 I& X  ]: M0 r
A:Sorrel. 酢浆草。/ H$ |# D& {, M
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:
! s* G- r3 ~# r' ?哪位厨师最早带来高水准浮夸的美食& B# X$ S+ h, W; E
AAntonin Carême 人名 安东尼·卡罗美
7 i0 X7 E/ E  g$ E4 K+ R6 {/ U  B4 P$ }. n6 u5 T5 G4 ^1 X& @% o' X
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" y! x4 S0 i% f* S- N7 \+ f, f! H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. Z! b  l+ b" |5 ^! z+ {- k- k! _# ~( ~( {A:Cast-iron stoves         壁炉7 Y- j. x8 Z9 V. g/ H9 c9 F( u
http://www.usstove.com/products.php?id=6
) }) Z& T7 m; s: B6 o; q1 ^2 V8 e( _7 c. B( Y
28.The French term used to describe the roundsman, or swing cook, is:
) v' y- H" _( a* X3 z法国术语,用来描述roundsman,或摇摆厨师是:
- V0 [* W6 W# O8 l7 u; rA:Tournant   图尔南
/ f. L, {' H& W4 |
# n2 r  T# I& e4 S$ ~* k/ x29.Another term for the wine steward is:
6 Z0 r1 K/ j8 F! V9 ^葡萄酒侍酒师的另一个术语是:
: G& U. L/ ]. i. zA: Sommelier 侍酒师1 x( ^& t$ ~6 r
% i0 ]( [6 q) N- c
30.Molds, yeasts and fungi are examples of a:& S. y6 q$ D: ~7 u- z: T0 N6 P" b
霉菌,酵母菌和真菌是一个神马例子
1 C- Y7 y* m+ ^$ ?' ZA:Biological hazard 生物危害
* t& k3 `1 @; }. x: D4 m9 G
0 [8 Y( }: ?0 h* y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' j1 v; f: N6 u3 S根据加拿大食品检验局,食品的危险温度区在多少之间:/ p5 \# P# p; Q" @- C
A:40° and 140°F (4–60°C)     4-60度- c! ^8 ], X* p& G7 g" e

0 K5 Z8 b. T1 T) O+ D0 U1 x% ]32.All bacteria need the following for survival:; k6 T: ~* k1 E0 s, v
所有细菌生存需要以下哪些内容:& }6 r* B' B$ b. }6 u$ a
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ }0 [/ C0 [# m2 j7 T

/ @8 `0 p; Q9 o3 ~3 q33.Which of the following correctly represent critical control points in a HACCP system?. p2 L' s* t: `7 u) M( O+ i2 C
以下哪项正确表示了HACCP体系的关键控制点?
$ q, ]/ m# [$ M2 O* i3 }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) M2 g7 L) t; Y$ W0 k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 D# M: n# e* z
! I& Q2 a) D# W8 W- _3 `
34.Which of the following is not an example of a carbohydrate?, `! Z5 A! ?5 z+ ~! j
下列哪一个不是碳水化合物的例子?& w* v6 L1 W# d$ |
A:Essential nutrients 必需的营养物质; b2 ]6 B, @1 T* ?4 m' _
5 p& p: T4 `0 c( a; [& H
35.The process by which a liquid fat is made solid is called:! @$ X! Q5 {5 m& \
液体脂肪做成固体这个过程叫什么
0 M" i) Q4 u' n+ S' U  HA:Hydrogenation  氢化
3 z3 ~) K& s* d  Q8 m
, K# {# D- v& I5 ^% h5 _4 B36.Which of the following is not an example of a fat substitute?
3 U; H$ g/ G# M  u" z下列哪项不是脂肪替代品的一个例子" i# z/ M2 j: g; f: B
A:Acesulfame K  安赛蜜K表
- F7 m' K2 ?4 N, Z* b; Z0 y5 Z
  |2 P, J2 R* w2 _37.Health Canada requires that a product labelled "fat free" contain:5 L3 B. P0 h1 j: f& }# `, m4 j
加拿大卫生部要求的产品标有“不含脂肪“包括:* ^0 ^4 k$ X0 q' x; @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 L' k) i1 k* m1 C; w% Q2 X; ?' F% T( P" ^. d
38.Which of the following is not a problem associated with converting recipes?
" w6 V7 B/ g: k9 k8 f下列哪项是不相关联的转换配方问题?2 @& T  V8 H  N; D; @# ?
A:Unit cost 单位成本
/ b! b" _* Q3 P8 h) \5 J. O# y8 s! K9 L1 [6 ~6 W, e
39.The condition or cost of an item as it is purchased from the supplier is called:5 B4 A  h7 e9 q# e( E6 a4 G7 O
从供应商采购的物品的品质或成本叫什么
  _) w8 Y6 z" A3 ~# `, Y# Z& pA:As-purchased cost 购买的费用# c) d0 i6 E/ K0 x
) B; ]6 k4 I+ {* t2 @6 P: [, \
40.The amount of stock necessary to cover operating needs between deliveries is known as:
) _9 O. \0 ]* O% T9 s1 y在新货到来之前用于日常所求的必要库存量叫什么
4 h. X1 o2 ^" `A:Parstock 基本日常最低库存- d  K* E* e0 c/ f, \+ b

/ D0 h* ~# ?% f1 r" V41.Which of the following abbreviations is used to describe the proper rotation of stock?
! d- e! h2 A& z% g9 ~% z7 a下面那个缩写是用来表明正常库存流程?
6 ]( u& `6 s' I# q) g1 e1 Z1 `A:FIFO=FIRST IN FIRST OUT 先进先出
/ G2 z) F0 {2 I* X- {
7 s, J& K; K: A! R: k42.Which of the following knives is used to turn vegetables?
8 ]; J; `- _3 O) V8 ]' O下面的那把刀是用来打开蔬菜吗?# ?2 n2 u7 A( ~
A:Bird's beak knife   鸟嘴刀" E! l7 K" N$ w: b2 D3 R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# i8 F. x! c/ `; K7 t- I% ]. w% k8 N: s2 v7 l
43.What is an instant-read thermometer best used for?
& w, c* Z' ]: A" F: r即时读温度计最好用于那方面?
+ H* V# ]0 t0 s; S: l3 z: yA:Checking the internal temperature of a roast 检查被考物品的内部温度" ~9 D, \/ y6 ]$ u8 h

$ i4 F( w8 Y& \* r: L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- e6 M2 a2 f7 b' r6 r" ]下列哪些金属材料受热均匀,通常用在铁板而且非常重3 m4 R& ], }8 z0 ^
A:Cast iron 铸铁. z/ k  d2 z# a. A' y

; _- A. g) d+ G; P5 F. @/ J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- w4 v/ H  k/ M2 b- o5 Y! v# ?
哪件装备下面有一个可移动的碗和一个S形叶片?
7 H; ?- U$ Z  D) V) X  KA:Food processor 食品加工机! _, q) s. V0 N* V8 h, o/ V
http://www.google.com.hk/search? ... iw=1263&bih=572
0 N* @4 \8 O& z0 x! h
# N8 o6 K: @' h- d' x+ _46.Which of the following is not a rule for knife safety?
# T! G6 k6 B9 V" z9 N下列哪项不是用刀的安全规则?3 R0 f1 K7 N+ \& L5 U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# |3 ?! u1 F% K* k7 b5 K9 F. Q/ ]3 M4 `7 J! u4 L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 |6 _3 m! C/ c7 Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# _1 R  y7 p' S5 d9 I. L" {
A:RondellES
/ x, |' ^& M+ S0 }: `8 hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ }8 W, O5 r' h! a4 O' Z

1 R! p2 d* ^% Y2 v' m48.Which of the following is a diced cut used to garnish soups?' |- p  m% H3 z0 ]% Z& G" x
下列哪项是切成小方块用于汤的装饰?- t& O/ r& p5 Q$ G
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: j% G* I' z3 F+ T  r- k; K* s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) @) ^! j: }& h) C
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!!——: R2 `/ f2 p. E) f( e1 X
A:Gaufrette
# Z! r9 |( e% i, Z4 \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# _& r, P+ v1 H! Z4 |! jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' [% i" L/ O; ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, i: ?' r6 F- W! P+ p" t8 i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)
  j6 G! V- }3 `# t. S: Y1 d# RA:Cilantro 胡荽叶 香菜/ f" V5 z1 R$ F: x& M1 C7 \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; h* u6 \8 }' U. I6 k
, b7 A$ n  F9 E# _) h  U60.Allspice is made from:
" ]) t3 l" N8 H! |/ d 多香果,  多香果香料是什么
3 R. v+ u; {4 P  v; @http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. d2 H" ?# Y2 d$ k4 x% B, d" ?" H
A:A dried berry 干浆果) i. {( j$ t$ A1 U. ?" s

! o1 g7 `$ W+ h3 n8 Y61.Which of the following are used to make a sachet d'épices?
+ |0 _8 K7 R/ P7 @1 r4 W3 ?! {下列哪些是用来做香包德épices?  n7 I6 O2 h7 E/ G
http://www.sachetcatering.com/4 x1 t* r$ O5 ~3 u# d" R
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& i7 L9 K! n* I% r  P2 D" f! C4 X' h/ i. y4 }
62.Which of the following condiments are not soy based?
# M) O$ v; X9 P" i% I4 v下列哪项不是酱油调味品的?
+ w* ~; o3 [" ?! b4 U+ B+ s% YA:Wasabi 日本辣根
# l3 g0 h" o* c4 n" r; m9 r2 H' b! V& \, g1 U1 V3 y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ w7 c( V% e* A0 f/ {2 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:7 V! `& W' I6 m
A:Pasteurization  巴氏杀菌
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) U5 W) N; z1 G) ]* U64.Which of the following steps is not the correct procedure for whipping egg whites?
! u- M; w* W6 Q: ?+ ]5 h下列哪个步骤是不是正确的蛋清搅打程序?
- K8 a7 J3 }2 ?  q# w9 iA:Allow to rest before use. 允许休息后方可使用。% B& c! o  t$ o

- f7 d) x9 e: t$ P- {2 n65.The weight of a large egg is between:一个大鸡蛋重量介于:
  `9 `7 b. k& zA:56g and 63g 56克和63克9 T: I% \0 |) g$ `1 r/ d, O

- a, f  N  N* `8 t66.Evaporated milk is a concentrated milk that is produced by removing
' a! g3 x: w0 {2 @; e& _; F炼乳是一种浓缩牛奶 是去除什么做的- ^' q% O/ m9 R0 U& D
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
, ?) ^0 }4 N0 }7 [一种烹饪方法,通过转移液体或气体是:4 L/ k0 l. r% O& F
A:Convection 对流
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4 H* X( E' Z! b# @; L, i- y$ b68.The cooking of starches is known as  烹调的淀粉被称为3 V( m* I0 k8 }& e  f+ ^
A:Gelatinization 糊化/ C: i$ [, z9 K2 q$ N
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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?
, u: C3 X2 W1 B; f" KA:Braising 烤" ]8 z2 W* ?0 W1 S% H
% ]2 ~# X- a) z$ @
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:
* j) Q) l) o( p8 Y  S6 CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 I2 e5 @3 K  h3 Y; w# s

; F; x6 W  F- v/ t71.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
& f+ T  N# B5 o" X7 DA:Fumet 原汁
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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/ W& B3 a$ C# S9 _, I$ _+ K
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?
) Z( B8 c3 d- a: z下列哪一项不是用于制造高汤(低汤)的原则?$ r: Q9 l* b' Z' j5 H5 R( O
A:Start the stock in hot water.开始在热水中操作% J4 y2 Z0 z$ H0 Z" U

7 C: i4 G- h# d& k; _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& y  X4 D- W5 g8 u+ W1 e
A:Remouillage 法语熬汤
& o3 ]$ q1 q" n; Q* @http://www.haibao.cn/blog/post/176242.htm
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