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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。+ V7 x2 S0 U7 T8 X

! |$ f, i# B" \  i5 M: J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。( d! @* h6 ?' h5 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3 V$ B) c( R$ R% l$ w5 N3 ^) s
1.Which of the following methods should be used to determine doneness in a New York steak?8 Z, x; c9 w8 x1 j3 O* c% A7 s
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)7 p3 P# g0 p0 ~
A: pressure touch. 压力触摸. w' w! V& @) E2 v/ T
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  J& ?' @  X) z+ k' H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4 o+ h) y' c: r
A: acid  食用酸
! P, M: q0 g0 K4 l' H' K3.Vegetables are major sources of which of the following nutrients?, E. e' k/ G# F. e( F
蔬菜中包含的主要营养有哪些8 A+ M6 F, G. |+ Q* o* y  l
A:vitamins and minerals. 维生素和矿物质。
. K9 a6 i2 i: p! v0 U6 [, g4.Cauliflower is commonly served with4 w  g8 Z- j% O8 B
花椰菜(菜花)最常见和那种酱汁搭配2 ~8 {/ {" b+ I: k
A:Mornay sauce. 奶油蛋黄沙司+ k) U4 G8 ?% p
5.Which combinations of products are found in pie dough?" j6 x9 o* V* y) C8 ~
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 |9 q" Y5 _$ `8 X; E; W
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, l. q  P; j1 k7 C3 S/ Z
6The French term for mussels is 法国语青口(海红)叫什么% ^% t. y" |" b" _
A:moules.法语青口,海红
. ?, Z2 U# k0 W7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  \4 }; W% e5 J' i" _, z5 vA:faintly fishy. 稍微有点似鱼味9 a. e! Z0 ], ^9 \3 `( G
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& v" o2 k, M. q( o/ e  c, T
A:2 days. 2天' _4 D1 @; Q- d1 z
9.What are the principle ingredients in ratatouille?
; v& p5 p8 v* ^1 {+ p炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( |: ]0 y0 l. R5 @9 B# n, gA:Zucchini, eggplant, green peppers, onions and tomatoes
( c$ e* a* q) c( S1 O西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ K# u! k* D- y! Z4 b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# _- g& N2 r0 V4 j9 T+ q1 TA:cook food in quantities that will be used up within 20 to 30 minutes.
  C3 H/ p7 k( B% X4 v大批量烹煮食物要在20到30分钟内
! i0 ^( U1 }* {11.What person has the authority to issue a Health Permit?  o0 K" V, y1 J( [* t- [
谁有资格颁发健康证(卫生证)。
* T  Y9 H; |# ~" fA:Medical Health Officer.
( ^( ~, m% B' ?9 S4 h医疗卫生官员。
# x9 w" H9 E5 G; H, q12.For what period of time is the health permit valid?' @4 \' w* ?6 Z+ V
健康证的有效时间是多久?* D- L3 r1 o7 x, |& J9 r
A:12 months.12个月
# K. w  ^3 E* I% J3 I13.In the area where food and drink is prepared, the ventilation system must be able to change the air; ]  f9 h: ^7 V: T0 o
在食物和饮料准备区,通风系统换气的标准时什么/ ~/ [: R7 X: B1 Z  U
A:08 times each hour. 每小时8次5 i/ V( R9 z, A. l8 Q( j
14。The minimum temperature for manual dishwashing in the wash sink is
3 I- N) a. B- Z7 a  W) e0 P& }- k手工洗碗,洗碗池的水温最低多少度?% n) {& a$ W6 f  R# J
A:110 degrees F (43 degrees C). 43度! n" r6 V) P3 C5 v# I( l, k8 W8 G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% ?+ f6 ~# `4 a* i) Y+ A
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. t, y5 T0 c/ e1 H1 qA:180 degrees F (82 degrees C).  82度
* D' _6 G5 i, j: F4 \% i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 I2 `7 N( b. M# ~- h0 O7 x
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( Y6 B* c5 K6 w3 H4 E/ H9 \# L
A:en papillote.  法语自己理解
/ i7 p( M5 N4 Q& z& I/ ~. t/ }! a17。Wing or Club is considered a5 Q+ \$ T; y' t* R
翼和CLUB 被看做是一种...
+ I. R  z2 _: Z' ^' r) DA:Bone- In Cut     带骨切
5 G4 |, ]4 d0 ?0 @) ]18。New York is considered a   纽约牛扒被看做是一种
/ N# }( h5 I' Q% w3 q+ M' KA:Boneless Cut     无骨切: G3 Z: [: Y# n
19.In general, a court bouillon for freshwater fish will contain8 U' `) w4 n0 w" `7 p5 B8 r
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$ U; ]: n( P7 J) C' I
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& W; v6 M; X- k, d  V: i( b和做海水鱼同样数量的调味料和香料
( ?& I, c8 I6 n  g20.Anise is very similar in flavor and appearance to
" u" g& J8 D8 S5 J  i( v八角和下面的那种原料有相同的味道% S9 m/ m) M: V& U; S$ {+ }. N
A:fennel  茴香6 o8 m& a; B- P$ \. ]( G
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- j) P: i" }, C3 b* A2 C% C) e
下面那种原料更像大葱且有平面的叶子
  M& N1 D' k/ DA LEEKS  似蒜葱 (这边人叫京葱)
: A( E% P" E' g8 ?( K22.Which of the following cutting shapes refers to a small dice
  ^8 [6 Z9 a" c9 g3 m下面那种刀切形状指的是很小的粒(末)
. [- w+ m  T* [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 t7 U& ~- K* U5 ~
23.Oil is added to the water for boiling pasta in order to
7 [0 Y* Q& L; e  e% r向煮沸的pasta (意大利空心粉 )中加油是为了5 b! j7 u7 N* u) o( y6 c+ ?
A:prevent the pasta from sticking and to minimize foaming action.
2 M1 [' H: f; F7 c2 b防止面条黏合并降低发泡。
1 m0 r$ W) B$ u: h24.Which pasta dish features pine nuts and basil?
5 \9 b; P4 }) Y3 `$ N3 ~7 ?; k下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  y; X- J8 C1 i3 U" ?  \' F
A:Pesto.一种绿色的意大利面酱
7 G9 {2 J: F% phttp://www.tianya.cn/techforum/content/96/563836.shtml
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1 A/ f7 [# h) p% ~$ v25.Which of the following is a spring vegetable similar to spinach?9 _) A  ~. ]' `
下列哪项是一个春天的蔬菜类似于菠菜?
5 t  B, D# t1 a+ Q0 Y$ ~) L8 rA:Sorrel. 酢浆草。7 E8 j5 T) `& n8 s3 W" n! a( Y
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:
/ D8 z$ O8 X# O% e哪位厨师最早带来高水准浮夸的美食' H3 @7 S4 ]0 C) X8 D" U( e
AAntonin Carême 人名 安东尼·卡罗美% u8 P5 G1 O' f1 H

& g2 {2 F7 S4 ]$ V6 I$ l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 o; j' c* n' F0 \1 `- B0 n+ Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- A2 q" P  O4 M: r( X; L: UA:Cast-iron stoves         壁炉
6 w1 v4 G! ], P7 l9 g2 D) `6 i: Whttp://www.usstove.com/products.php?id=6
5 ~: Q9 C" s5 `7 e  K5 ^9 A$ F$ H% i% w' ?) t/ @4 y9 P2 p
28.The French term used to describe the roundsman, or swing cook, is:
& W+ F6 a/ a: l% H* y法国术语,用来描述roundsman,或摇摆厨师是:
% \( S' `  E, w' V4 h0 A$ NA:Tournant   图尔南! b8 a0 L! Z) g
8 B. a  s2 Z8 U0 p( \5 ?
29.Another term for the wine steward is:8 A$ J6 F! p' A$ j3 ?$ D2 p. Q
葡萄酒侍酒师的另一个术语是:
1 W$ O) H0 U( V! Z( r& O+ _  nA: Sommelier 侍酒师
3 b9 v3 _" k& w9 I/ w+ b. @& F0 O3 |5 g  Q
30.Molds, yeasts and fungi are examples of a:1 e$ ^2 q, u! k7 ]* t* z) W% [" g
霉菌,酵母菌和真菌是一个神马例子
7 m( x1 R" i7 O4 N8 DA:Biological hazard 生物危害* l. p8 A$ N: V- u

* ]& H  p$ j8 T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: w% A$ |8 w- ?1 Z1 w: {! {- y
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 c3 P( i% W% ~% t! Z0 K1 |! MA:40° and 140°F (4–60°C)     4-60度9 B  L, F5 l2 g7 r6 F) \

  T! j  p) n, N+ b6 M" G32.All bacteria need the following for survival:% \9 g! R9 e, a! U$ q
所有细菌生存需要以下哪些内容:# W) B, u5 Z) T) K" ?" F2 I7 @0 e7 p3 \
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 V6 B) |: q% u/ \/ `+ T
& ]2 t  e) p# o3 I, E2 q
33.Which of the following correctly represent critical control points in a HACCP system?
+ e2 V) i/ l5 v5 y, h. K+ ^% e6 f, m0 N以下哪项正确表示了HACCP体系的关键控制点?
8 ^7 C* C/ q9 O' w- d8 A6 @8 MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + d* V' }5 F2 q6 R' _9 I+ S- S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ y  {1 ]8 T' F, y( v1 j- P- A

! ^$ U5 u, H8 H! }1 r# z34.Which of the following is not an example of a carbohydrate?/ o- f( N3 m5 V* J% v$ t; t
下列哪一个不是碳水化合物的例子?0 w9 p% j2 V  Q8 S" K! Y
A:Essential nutrients 必需的营养物质
5 y5 x& {9 D! @& U+ F4 L7 c+ v/ \  t; d) d: G* B) o9 x
35.The process by which a liquid fat is made solid is called:/ ^: a2 e9 @0 W0 u) Q, t
液体脂肪做成固体这个过程叫什么
- Z, u8 q: i) L) p0 p5 f! }, \+ wA:Hydrogenation  氢化. X+ z  X0 I* S

6 K& R3 R* @7 V1 o36.Which of the following is not an example of a fat substitute?
9 A  y1 m8 J! ]1 j% |( C/ ~下列哪项不是脂肪替代品的一个例子3 i( D, _, [+ G  _& {% W
A:Acesulfame K  安赛蜜K表
( K* N  ]/ l% w! Q- l$ C, U! N
5 ^# ?+ h0 t! I; S- u+ C1 u7 Q& `37.Health Canada requires that a product labelled "fat free" contain:
6 _, e' a, Q# T2 h' e" C  s加拿大卫生部要求的产品标有“不含脂肪“包括:
$ ?& k& _8 v- L. sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, p, S, j/ t) x( F9 Z+ }( o9 C

) d2 A) i* w8 I38.Which of the following is not a problem associated with converting recipes?- J7 b2 P; g: I" e# M' G9 F
下列哪项是不相关联的转换配方问题?' u: Z% h; ^" V
A:Unit cost 单位成本* X# [6 F# |& a' w
% X' m% Q0 G. @! h
39.The condition or cost of an item as it is purchased from the supplier is called:. K9 q. s: j7 n
从供应商采购的物品的品质或成本叫什么
# ~" ?+ V+ {7 b+ l- {9 fA:As-purchased cost 购买的费用
3 z. x% v; m; f. L- s/ E9 D% G$ t/ h+ E( N! g4 p( T
40.The amount of stock necessary to cover operating needs between deliveries is known as:7 Y, w, }/ e* J
在新货到来之前用于日常所求的必要库存量叫什么( h; }$ N: m6 S$ R. z+ Y' x
A:Parstock 基本日常最低库存
9 s1 m! Q1 t5 H6 B, h7 D$ F
& g0 A& W2 |1 O! |7 A. ^$ m! t6 y6 U! r41.Which of the following abbreviations is used to describe the proper rotation of stock?2 J& J& F" H- t3 N0 N5 W. E: r
下面那个缩写是用来表明正常库存流程?
) f1 N% c7 e9 |- @A:FIFO=FIRST IN FIRST OUT 先进先出
: `) K( x7 U# H! a- }& U
5 `4 @9 V. |$ }( U42.Which of the following knives is used to turn vegetables?
. S) |6 \0 [% q6 D8 T下面的那把刀是用来打开蔬菜吗?
6 ^( P9 c3 q' z. C7 v. U( r; l  O) ^A:Bird's beak knife   鸟嘴刀
0 n5 @- T1 h8 L6 ]: g/ f0 whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# d+ K3 b; J9 M2 w

$ o7 @+ S5 q3 X& m# d) j4 I: y43.What is an instant-read thermometer best used for?) Q/ N4 T' B- Z- W7 a( }  M
即时读温度计最好用于那方面?1 V3 q. o# {0 z( m) M
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* T6 d0 h  h8 ~
1 l+ z4 L$ c, d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 h0 S1 B+ W, a  i' ?& I2 b' V! B下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 b0 Q7 j6 @. Y& Y- JA:Cast iron 铸铁1 v: B2 f8 n( I% I' Q- g: b
7 k7 I0 y" Y6 M3 Q0 x
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- M  Y  A, U2 C* |0 w哪件装备下面有一个可移动的碗和一个S形叶片?
3 o! q- G5 R1 I7 t0 x7 [& DA:Food processor 食品加工机
4 b) F. [% o/ J% _7 Ihttp://www.google.com.hk/search? ... iw=1263&bih=572" W- S) a( k/ a5 W+ I4 F

! q, q% y( Q( p6 z- l46.Which of the following is not a rule for knife safety?
/ d0 R4 J/ b; i$ f% |下列哪项不是用刀的安全规则?3 v4 H1 l  ], F. i4 L3 r8 K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ g8 z4 U( R3 W, U+ A

" I; z. J4 V- g) ^% |( a3 k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 u# O/ C5 H& r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) j; O2 o* y$ O
A:RondellES
! ^6 y; H( t  \5 t% l3 V0 uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: E, D+ I5 M0 o2 Q* Z- g2 r( p& W! s. P0 a, n
48.Which of the following is a diced cut used to garnish soups?. I, W3 V1 h5 Q/ w& x, C
下列哪项是切成小方块用于汤的装饰?% M' E1 R4 c' G% ^
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 i& m5 S# |2 N! y% X+ b$ l2 i/ N1 g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 ?! d6 h' i2 }& i9 j* |) 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!!——9 H/ [5 X3 x; ]' v. Q
A:Gaufrette 6 E7 ^) I- F+ h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ S8 q: E9 b9 Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; _- D9 A0 u& b7 n' wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& Q2 O, b$ M6 s+ ]/ _
; p5 C6 X# [* k" U) `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. ^8 a6 U! m* `# }9 g  H
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)- U0 `/ @1 N6 M% w; u. }! }
A:Cilantro 胡荽叶 香菜0 ~! f0 k: D" a$ {/ G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
4 `  e3 e+ c$ H1 w, V 多香果,  多香果香料是什么
9 u# H* M7 B: T) hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 T4 J% h! K2 \A:A dried berry 干浆果; {: z' c7 n" W# f- m+ H. L) g0 r  I
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61.Which of the following are used to make a sachet d'épices?& ?; a9 v' K9 x- `/ _- U& _
下列哪些是用来做香包德épices?
4 o' k9 ~& z6 r9 b+ Lhttp://www.sachetcatering.com/
* u$ ~1 O; L0 N  y) A; [1 R& bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" T: i3 J# c9 T, ?! Z9 i
( f& }- l2 b& {% o4 t62.Which of the following condiments are not soy based?
/ ~  Z" S' ^! z2 K, N9 P5 m下列哪项不是酱油调味品的?
/ S1 t4 L3 ?( X. gA:Wasabi 日本辣根/ x3 Y' n* q( P# a
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: ~$ d6 K! s* X4 }# t3 {$ 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:% ^" E0 ]) B- q  I$ ^" K( p
A:Pasteurization  巴氏杀菌; H/ E! x& z# m
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64.Which of the following steps is not the correct procedure for whipping egg whites?
4 k% {3 A7 a- O! g( ~% {' N5 @( i% d下列哪个步骤是不是正确的蛋清搅打程序?
3 r' L- Y0 f' J( A- ~! gA:Allow to rest before use. 允许休息后方可使用。
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4 u* d2 l7 f% ?7 W" o, o5 ]65.The weight of a large egg is between:一个大鸡蛋重量介于:5 z" S0 v4 m; ^: w9 V( J& ]/ @
A:56g and 63g 56克和63克
7 O) S/ Z  M) b: C2 |& e" K4 H! S% E* y5 R5 m, R
66.Evaporated milk is a concentrated milk that is produced by removing% f$ V0 z, g. `& Y
炼乳是一种浓缩牛奶 是去除什么做的' a" ?/ ~6 _0 l1 e! Q4 T7 B9 x: m
A:60% of the water 60%的水" E7 B; C3 |0 |+ D0 f0 T+ N
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67.A method of cooking that transfers heat through a liquid or gas is:7 M; Y% d/ h$ c4 d5 M
一种烹饪方法,通过转移液体或气体是:9 l" R& @2 E: d) \  A
A:Convection 对流0 S0 ]7 N3 X$ \0 e

% T" l1 {5 l) {4 Y  B( J6 Q68.The cooking of starches is known as  烹调的淀粉被称为
& f3 ]# _+ u; a" R9 FA:Gelatinization 糊化% t& R! s, |) [. u+ F. S; _  e

7 w' R5 d+ b! d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 m( ], v4 T* }
A:Braising 烤: u1 ^- }& d+ I) l

+ Z9 o( _# Z% t4 _8 h4 Y" x70.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:0 v; T2 m5 {2 B6 l( e. s3 ^
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! @, R* h, @4 J1 Y, E+ T4 V6 G
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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
. C2 ?1 w. O, r, n( a; pA:Fumet 原汁
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. V' N4 u! R1 q3 H8 h* n3 [1 J( S72.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6 ]8 k( j4 ^2 F2 C9 T/ p9 ^! \
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?) ^+ k( y! @3 n
下列哪一项不是用于制造高汤(低汤)的原则?/ Z8 L, F/ U' [- Q0 P' G/ _) C4 {4 D
A: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" i$ ~, v( y" H
A:Remouillage 法语熬汤
! j* f+ s, Y0 Z: ghttp://www.haibao.cn/blog/post/176242.htm
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