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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。
* D. `& h( |, W. l
* S8 I# G1 E* g# u% K$ [' o* D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。
7 P: p8 \& _" U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( z% L0 B- O! x4 R+ U
1.Which of the following methods should be used to determine doneness in a New York steak?
( a" C, E$ w8 Q' 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)
5 _, V, B# e) wA: pressure touch. 压力触摸- Y3 g" c! B0 a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 |8 w8 X5 G: ]8 |- x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
: ^6 K1 x5 s, m9 w. zA: acid  食用酸
" J$ v) P& s: e. d$ O3.Vegetables are major sources of which of the following nutrients?
( Z$ M- H- x- j+ s1 ~9 y蔬菜中包含的主要营养有哪些* ?* h7 T, @+ W1 `( P
A:vitamins and minerals. 维生素和矿物质。- N0 y, I. k6 h* e- s0 G" N) y) m# w
4.Cauliflower is commonly served with
. g2 [3 \8 P, }( m花椰菜(菜花)最常见和那种酱汁搭配6 b) c: \  `% d; u( l, y
A:Mornay sauce. 奶油蛋黄沙司  T; d5 j$ |' x  \
5.Which combinations of products are found in pie dough?1 i  I1 ]+ B8 W' B
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 p, V6 n* D% v9 f+ d. k/ Z0 aA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ ]9 |" q5 z& V  x, D/ T8 v9 r! V6The French term for mussels is 法国语青口(海红)叫什么
$ C( b0 v  d7 B, x6 R) UA:moules.法语青口,海红( O% X2 W. X. U8 ^8 y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) m% y- Q$ U1 A2 FA:faintly fishy. 稍微有点似鱼味
" h* R9 c' K" a3 H5 p/ Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 ?. n2 q/ X* B; [A:2 days. 2天$ I+ W5 A5 `' {6 f8 h
9.What are the principle ingredients in ratatouille? . {3 \1 m2 H9 [% \0 d# a
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 v& U# f* J6 h! ]& z& T, _2 }1 o, j' D
A:Zucchini, eggplant, green peppers, onions and tomatoes! X9 s/ x3 Z% \' {* m0 p
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 p& @; n$ Y7 d( e. |+ M
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 E, I, C' j, B# S$ R) oA:cook food in quantities that will be used up within 20 to 30 minutes.
) Y* k% R+ v4 x* |# {! T大批量烹煮食物要在20到30分钟内( q2 _' h9 A: c. `5 o
11.What person has the authority to issue a Health Permit?
( H; }4 Y$ a* }谁有资格颁发健康证(卫生证)。
! E$ m  L5 o, eA:Medical Health Officer.
9 W# E6 W) }7 g) H医疗卫生官员。4 p2 X. Q$ |' d+ G7 v. A
12.For what period of time is the health permit valid?
4 O" v$ u/ w1 @; f' R6 ]健康证的有效时间是多久?' H% n0 ?) G8 b( n/ h4 C- V
A:12 months.12个月
, L* @2 m; |1 V' d. h13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 }+ G8 i( O8 }在食物和饮料准备区,通风系统换气的标准时什么) x. R- L0 H4 U- y2 z% H/ A+ Y* `( p
A:08 times each hour. 每小时8次5 r  w& P! }/ j. ]0 z
14。The minimum temperature for manual dishwashing in the wash sink is
4 Q! z1 R2 P4 k手工洗碗,洗碗池的水温最低多少度?
4 s. p' c4 ^' b# V- lA:110 degrees F (43 degrees C). 43度' ?+ A; k! O+ {1 I  S
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% f- m7 o6 d5 `& O6 n" |
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: J: P1 \9 s4 s- o" |/ hA:180 degrees F (82 degrees C).  82度
: j  Z0 |0 L0 {; a16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( Z; e3 q9 c2 Z3 P' G& P用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% M; O7 m2 c& F; h! W
A:en papillote.  法语自己理解
& `- ]) X& x0 \" R( i0 h17。Wing or Club is considered a
1 o' u4 Y/ |. U翼和CLUB 被看做是一种...  v  U; a! T2 K# g( w
A:Bone- In Cut     带骨切' W! \7 M$ r4 s1 t* u' E+ o$ }
18。New York is considered a   纽约牛扒被看做是一种
" ?* m! u% S/ [6 |, {  K! FA:Boneless Cut     无骨切
( f1 z' C: }# K0 D) x, ]8 A6 M2 b19.In general, a court bouillon for freshwater fish will contain
9 N& D4 Q* r/ V3 K8 e: s2 M! y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% i5 ?3 N. |+ W7 o, f  l& Q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 u. A1 Z5 c: T* t7 G- n和做海水鱼同样数量的调味料和香料
# f' D& c3 I! L3 q; A1 F1 O20.Anise is very similar in flavor and appearance to
4 E# K* X9 F. t) e八角和下面的那种原料有相同的味道
/ w, D) a9 c1 G/ ~A:fennel  茴香0 h* F  f( ]3 e" z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  E- v- D! a1 B9 m
下面那种原料更像大葱且有平面的叶子
' R" J+ X; E. }+ LA LEEKS  似蒜葱 (这边人叫京葱)
% n1 C4 E3 M' f4 g) u2 X& d. _22.Which of the following cutting shapes refers to a small dice
9 [  z% h' ^9 J" |; P# Y下面那种刀切形状指的是很小的粒(末)
! {4 O0 B' }/ F( T; OA:Brunoise. 法语: 粒或者末,先切丝在切成粒。! d6 h' _/ A* c* E, O: S7 y2 W) J+ x
23.Oil is added to the water for boiling pasta in order to
3 `+ X- U& `% [7 V向煮沸的pasta (意大利空心粉 )中加油是为了1 H' E4 K% n# v% O' w7 F
A:prevent the pasta from sticking and to minimize foaming action./ X3 y/ v+ G' A. v) {5 ]# M
防止面条黏合并降低发泡。
- |- ]1 L% t- Z0 q/ W24.Which pasta dish features pine nuts and basil?
/ g/ U  m' c) N* U' L下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; z4 E2 f& O' [) gA:Pesto.一种绿色的意大利面酱
% e6 x$ n2 b) \6 q) a% ~http://www.tianya.cn/techforum/content/96/563836.shtml
" N( T1 s; ^4 A% j: K) o" `6 D- p3 g& ?! m3 K0 u( ~. g
25.Which of the following is a spring vegetable similar to spinach?
6 P5 J6 X' o: i8 O- _! y% Q0 I2 v下列哪项是一个春天的蔬菜类似于菠菜?
8 V1 d4 z0 Q) c0 G. f9 hA:Sorrel. 酢浆草。( n8 O4 G9 T! y. a1 W' u- d* N
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:
* _3 n7 v, u* r4 m1 n, N  k' l7 Q哪位厨师最早带来高水准浮夸的美食0 n0 Y" c) Y* O
AAntonin Carême 人名 安东尼·卡罗美2 f: u' [+ c, i6 q4 c4 U: U
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 ?8 X) o. \0 f' f& s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, `( s' ~  c- z/ l% jA:Cast-iron stoves         壁炉
* |% ^- w9 i, l, m' V4 shttp://www.usstove.com/products.php?id=6
* [" U5 l8 b% M# p# f6 x6 A8 C8 D: r/ T3 E4 [
28.The French term used to describe the roundsman, or swing cook, is:. j* F. t9 _0 r
法国术语,用来描述roundsman,或摇摆厨师是:  G+ l  q# ^" `5 x/ M* U
A:Tournant   图尔南
6 P0 B* D) P- Y2 K
. i9 s: o- ~$ ~: @29.Another term for the wine steward is:7 e8 Z( s/ H2 S1 f. V  P3 o
葡萄酒侍酒师的另一个术语是:
' Z% Z  ~# N* [2 jA: Sommelier 侍酒师/ I7 e/ C; p! i, l; e
& z, d6 ^- L, r% I+ }$ R5 D. ?
30.Molds, yeasts and fungi are examples of a:# a7 \% M; U# Y/ p: h# i* p
霉菌,酵母菌和真菌是一个神马例子
# Q  F" y/ ~$ hA:Biological hazard 生物危害
# T9 e2 N& Q1 _0 z& p+ i3 o3 B
' `8 F; @# s* \# I# `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( _' \% O) A+ l& J& b根据加拿大食品检验局,食品的危险温度区在多少之间:7 F: J; }  i) P
A:40° and 140°F (4–60°C)     4-60度
: [9 U& h/ F$ I) d# r2 L+ ^2 F3 |. C
32.All bacteria need the following for survival:
; ~  p. k* g) h! s$ I2 A; ~所有细菌生存需要以下哪些内容:
) q" g0 z, }( a5 WA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; C, t7 z0 w% |$ R" ?' p. ]7 s3 h; R" W5 t- Z
33.Which of the following correctly represent critical control points in a HACCP system?
6 k) \0 _5 d1 V以下哪项正确表示了HACCP体系的关键控制点?8 ~2 a# b9 }( M$ v4 {# N) X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 X# k) |2 b/ u6 k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 R, N0 {# b/ C" _2 ]
' L$ p9 A3 H( `6 {1 i8 d' ]0 \34.Which of the following is not an example of a carbohydrate?- K) a" F) v( t8 ^3 e* `
下列哪一个不是碳水化合物的例子?) y, h# r) z' I
A:Essential nutrients 必需的营养物质% g+ x2 k1 D% _1 t  h- s) P

9 u1 z, V1 P! B" ~8 F4 B- _35.The process by which a liquid fat is made solid is called:2 E( V% Q; C2 K' a. O
液体脂肪做成固体这个过程叫什么; v9 n6 ?! ~8 L9 X9 T" W
A:Hydrogenation  氢化5 {* X: `4 x6 S3 k- O" m
4 Q$ r5 X; ?  x) B3 P# w1 I
36.Which of the following is not an example of a fat substitute?3 V& p) u: {' g# K" N
下列哪项不是脂肪替代品的一个例子- i; v2 F+ `1 c4 Q6 \+ E
A:Acesulfame K  安赛蜜K表
' ^0 h# v! s8 Z0 P8 x$ E, D
) l. C( P9 f8 }/ f% n* g/ G37.Health Canada requires that a product labelled "fat free" contain:" f+ ~0 |3 L$ L% w
加拿大卫生部要求的产品标有“不含脂肪“包括:4 e2 G6 I5 m7 b$ ~) k7 w9 v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ f- [2 D/ V' O% U* t% ^( F" M& B1 u9 Y! A# s
38.Which of the following is not a problem associated with converting recipes?
! G/ o! C; x$ b+ A' h3 M  ?下列哪项是不相关联的转换配方问题?5 O! x) M; y/ w1 E: }7 Z0 E# Q
A:Unit cost 单位成本
5 t9 N$ m, {$ F! t) i7 b3 F- |$ }' c' ^; A: ]' Y5 v! `9 L, T
39.The condition or cost of an item as it is purchased from the supplier is called:
+ r, Q% X# }+ A+ K+ a从供应商采购的物品的品质或成本叫什么5 ?# z% p; b8 j5 k3 A$ b
A:As-purchased cost 购买的费用
, t5 ~' o% R! n( k+ \& h3 N- m7 w* j
40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ Z4 V# u7 J" m  t9 o  n在新货到来之前用于日常所求的必要库存量叫什么
: A5 P: b& S8 A, Q4 B2 P! P; x9 hA:Parstock 基本日常最低库存
: k' D5 N! k5 d8 F: Q% @& g7 q' m8 Y! p4 C
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% ~- Z6 _( x, }3 E; n下面那个缩写是用来表明正常库存流程?
- t: q( z8 O0 y9 M# [A:FIFO=FIRST IN FIRST OUT 先进先出
6 H7 r( P! Z4 L( X
4 R" W* {8 e  {1 {, W$ U4 y42.Which of the following knives is used to turn vegetables?
3 N: f' N0 T2 p; D: n6 L# i) b& [2 h下面的那把刀是用来打开蔬菜吗?9 I5 z, [1 P4 _* X
A:Bird's beak knife   鸟嘴刀3 q& k" X! g9 S( `) {, w% P4 A8 K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* F9 [: a1 K$ p# ]

' Z$ Q) I) l2 N$ [# _2 A+ N" C43.What is an instant-read thermometer best used for?
- f  ~- K! B2 J) I2 C8 r: N* q即时读温度计最好用于那方面?
; e& W" V, C( r9 g/ ^( v8 T$ C5 g9 Z3 S: ZA:Checking the internal temperature of a roast 检查被考物品的内部温度
  ^5 J0 F6 M% c  ^# G
# O3 U# `3 S( V8 J4 U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 q4 W( t" w2 p1 j/ i* ?下列哪些金属材料受热均匀,通常用在铁板而且非常重1 h' j% W4 Z$ D* L9 ?4 {! ?
A:Cast iron 铸铁
6 o$ w' F# u3 V( e7 I8 N
/ {2 P1 [4 P: Q- [! v: M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ f" O# `7 `* ^* {" U; O; W% Q
哪件装备下面有一个可移动的碗和一个S形叶片?, B& S7 r2 M/ K1 r' P
A:Food processor 食品加工机
( t8 u' B8 R9 k; e, p9 ~& y1 S' ihttp://www.google.com.hk/search? ... iw=1263&bih=5723 Q2 z  U+ W7 q# [% ?  R- ~1 {! y- `
2 X/ p  c8 m+ f: D& F$ P$ M8 V
46.Which of the following is not a rule for knife safety?# w+ x: O5 W; o8 O
下列哪项不是用刀的安全规则?1 c3 {2 f3 I4 v3 @$ `: ~4 h" f7 G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* y! R, A5 U6 b& [) U5 B9 |, \9 Z* r8 ?* S3 W  z6 `
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 d1 [6 A- F7 D% Q6 a" Z, {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  S2 H% w- k9 [9 w6 ~- VA:RondellES 8 l3 a% D) p. T; S# }, H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 t4 ?( R5 g7 F6 b/ c1 \% `( t8 X2 ]1 w9 ^
48.Which of the following is a diced cut used to garnish soups?/ e" N6 j9 l# G/ Z
下列哪项是切成小方块用于汤的装饰?
' Q0 Q' i% |9 `0 ^A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 \/ t3 G  _8 Z& [  w4 P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 V* j9 Z3 [. S8 V5 ?8 S8 o$ U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!!——) f9 K, K4 U- d$ C1 f# n
A:Gaufrette * E& E! {4 L* f6 K6 w- M4 X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: }6 V* n# d# M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) m6 H( {& S! g& s& M3 o, }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- Y7 q& t# B7 P0 H* O" x

2 W& `/ x# m9 m. S: d' P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& f8 j- \( b1 y# n$ b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)5 v0 y. \" r( u) E/ h6 @4 F1 M; \
A:Cilantro 胡荽叶 香菜. K* s& _- [1 c" l6 B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 J0 }7 f4 v& q* A/ v" P1 W% q! b5 _, r% L3 T6 |; u
60.Allspice is made from:
7 A( w4 _& @3 ?% t2 j1 x9 a( R7 B9 d 多香果,  多香果香料是什么3 P- g$ r) p% x" Y- J3 m/ H. ^0 }/ G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! {3 A9 @; J7 V' {6 p$ k- N6 J0 wA:A dried berry 干浆果' n% U, a* f: }( j) J" F

1 r! v2 w: `$ m+ a0 T61.Which of the following are used to make a sachet d'épices?/ h7 C& R) ]! t' d1 B1 z8 Z" g
下列哪些是用来做香包德épices?8 p6 c; W1 {- R2 Y
http://www.sachetcatering.com/& X! x, h) T6 `' B0 W
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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6 E) r$ F; t! |& r% n# Q62.Which of the following condiments are not soy based?
7 U- W1 D  w. @2 s9 @& @下列哪项不是酱油调味品的?
- |/ W) S+ n7 bA:Wasabi 日本辣根
/ @4 ^7 E2 s: S9 F5 I; j, `+ m
& u' ~8 Z" @# {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ y( [& g* w! \, B+ T# q# m) m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:- {+ U4 R5 X" F3 e! _8 r$ a, s
A:Pasteurization  巴氏杀菌2 X' A! R8 d( I0 t

/ b; @) c; Q+ {7 a* s64.Which of the following steps is not the correct procedure for whipping egg whites?( h, Y, Z: p* z, W) X3 F0 R
下列哪个步骤是不是正确的蛋清搅打程序?+ w1 o* z" H. m  ]  S
A:Allow to rest before use. 允许休息后方可使用。# \& H# L, V+ v0 j0 k

: p! V7 Q% e  A' d6 R65.The weight of a large egg is between:一个大鸡蛋重量介于:  \! b7 t: P, f
A:56g and 63g 56克和63克
) Y1 Q/ V8 S' D! P/ s6 G6 c0 T3 }' a# W3 x/ S
66.Evaporated milk is a concentrated milk that is produced by removing% R3 c; T- g! g' H1 c, g9 L$ D
炼乳是一种浓缩牛奶 是去除什么做的
6 z0 _! p  C; D- c  yA:60% of the water 60%的水
! X: d5 {2 f" p- J! ~9 X. o. D* L0 O: o
67.A method of cooking that transfers heat through a liquid or gas is:
/ J3 j! H! E: u8 \8 j/ |$ n一种烹饪方法,通过转移液体或气体是:. \6 O. m4 G! G5 v; N- W* _/ H
A:Convection 对流# N: o8 V# W2 Q: x4 V0 F1 `$ v. l

2 M; J# \2 J" J" E68.The cooking of starches is known as  烹调的淀粉被称为
* }$ R' K" c: QA:Gelatinization 糊化
2 ~9 j/ t3 ^% \! e' }5 c0 |0 D$ l: l4 Y
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" D; w6 j8 _+ H# J0 VA:Braising 烤# s8 t/ ^) g' A

$ w# H& M, a5 m  ^, Y. k' O/ G. K70.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:# h- D" ]. m+ @0 C! J2 F( `& i
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 C% ~6 m4 z! _3 j# S3 x' C

4 U1 M% G/ n& Z  L0 h5 Z71.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3 p# A, G6 G4 g; u- ^' r6 K, }4 C
A:Fumet 原汁
! }/ \$ B0 \- |5 m- ?5 x$ M3 @9 l  \4 J7 C7 ^2 a& d: ?
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 R' t+ U0 o0 t) i8 M' f4 D6 p7 n: FA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% j9 L' u. h! S1 s- [

% H( n/ c% F5 y: f5 |6 _( o# W73.Which of the following is a principle not used in stock making?) c1 ~, N0 x4 D' b
下列哪一项不是用于制造高汤(低汤)的原则?
8 G; j9 Q! c5 w' J2 D* _5 kA:Start the stock in hot water.开始在热水中操作
# J2 Y# S0 u& z# Y0 v5 c* z6 f5 C% _2 n% E) a
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$ C/ K3 J8 {* a' [
A:Remouillage 法语熬汤
# b9 }# Q- k: ]5 p, W4 z) Ihttp://www.haibao.cn/blog/post/176242.htm
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