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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。2 u  j0 ?2 h! I# B9 c7 |1 D$ P

: i& J, v7 x, N( `+ a7 s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 P$ {/ U2 I* p4 X1 q2 k8 R另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
& ?, T" A0 y7 N, c8 s# y1.Which of the following methods should be used to determine doneness in a New York steak?. T. v. Y' s& r- X& y1 {. 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 ?0 d) ~* ~8 _1 F- e2 ^) hA: pressure touch. 压力触摸
7 B) n9 H& e+ K2 M% I1 L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 w1 {+ r  G8 L& j: M0 n. s
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
! n$ z" m4 P6 ~( e* e5 N1 H- n+ FA: acid  食用酸: X9 I/ d' t% M0 M, V9 b
3.Vegetables are major sources of which of the following nutrients?* @! k' z! q0 _
蔬菜中包含的主要营养有哪些
+ _* H2 Z; Y% e" g& r9 uA:vitamins and minerals. 维生素和矿物质。5 m& _$ d+ y# g* ~( i  {5 c: t
4.Cauliflower is commonly served with& M% e5 u2 k5 \5 q
花椰菜(菜花)最常见和那种酱汁搭配
9 M- h# i3 B0 r; eA:Mornay sauce. 奶油蛋黄沙司
1 ]! G# Q9 N4 }9 v5.Which combinations of products are found in pie dough?
2 }/ @1 T. e" J/ [下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& {1 B' b% u' A$ Y# ^! h0 I
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 o1 B$ b2 \  C; B; U. m# n6The French term for mussels is 法国语青口(海红)叫什么
& Z4 g1 B8 q2 N4 R: L+ Z: jA:moules.法语青口,海红
1 }8 g* q9 }8 D( o2 }( v& [7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" f4 i0 \% K( h6 V$ [" a; r8 P7 ?A:faintly fishy. 稍微有点似鱼味9 o/ D) ?; U& y& D: g
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" k6 S+ k# ?  a- B
A:2 days. 2天
2 j. C! F1 r4 ?7 _) T  i; J9.What are the principle ingredients in ratatouille? $ q6 v- i( p$ U1 M( V5 f8 c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 B. r8 ^( b& _
A:Zucchini, eggplant, green peppers, onions and tomatoes: i! J/ ]7 u. u, w( M: e1 z) O
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 i- i# R. n* Y$ X  e8 E+ d" A3 T
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, W1 `1 \8 U& W. c$ a( BA:cook food in quantities that will be used up within 20 to 30 minutes.
. t2 X8 ^9 R; I5 e* ], D大批量烹煮食物要在20到30分钟内, u; V3 W7 V6 h+ a
11.What person has the authority to issue a Health Permit?
8 S/ p; @. B' u谁有资格颁发健康证(卫生证)。
) i. N: E7 X: \$ v' v/ A& `( qA:Medical Health Officer.- E( W0 ]* f2 T8 H
医疗卫生官员。
/ f- |. p. \7 p$ ]12.For what period of time is the health permit valid?0 J! R7 ?9 r, G& O
健康证的有效时间是多久?
  N# P/ c5 q3 ^& ?A:12 months.12个月
6 r! m& e; S- A13.In the area where food and drink is prepared, the ventilation system must be able to change the air! M* k' J; ?1 F  ]* q7 y
在食物和饮料准备区,通风系统换气的标准时什么  l+ i" F( z1 X6 J
A:08 times each hour. 每小时8次' p8 P$ i4 E/ x: y  ]
14。The minimum temperature for manual dishwashing in the wash sink is
% q0 I! U/ o* R手工洗碗,洗碗池的水温最低多少度?# I9 ]$ o; d$ A8 Y3 a1 ]
A:110 degrees F (43 degrees C). 43度: ]! o' L  O. h. w! L1 P
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ R5 X, `; _7 j1 ^
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少4 x8 `* f6 {& P5 R9 M
A:180 degrees F (82 degrees C).  82度2 ^  ~, M- b3 O. g, n
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- f& {. ~9 H, Q/ K, t用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 q& r; B2 ?6 R4 w1 vA:en papillote.  法语自己理解
+ Q# }& G% `" ]0 U7 x; j8 s& ~17。Wing or Club is considered a
+ O& B4 E3 W" x6 e7 c翼和CLUB 被看做是一种...
0 S& @/ n1 K& i5 Q- I+ c) T$ }( VA:Bone- In Cut     带骨切
$ A* b$ m( N; b6 w/ ^18。New York is considered a   纽约牛扒被看做是一种' ]: k/ X1 H% L6 y
A:Boneless Cut     无骨切
) J4 P5 y% v8 w" D. A& ~19.In general, a court bouillon for freshwater fish will contain
" |6 T; \! E) w; [5 Q0 {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$ M# r/ J7 A% F3 i
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  c6 S* P/ z/ C4 ^' E6 C# ?3 P! \
和做海水鱼同样数量的调味料和香料
) V$ Y0 x# H4 c! ~20.Anise is very similar in flavor and appearance to& Z6 L8 k! w1 K& Q. t
八角和下面的那种原料有相同的味道# F' b; r8 L4 j+ l0 ?
A:fennel  茴香- S: d( A5 Q6 T4 T
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
7 m1 z$ ]" e& K  k2 E( L下面那种原料更像大葱且有平面的叶子2 f) R. _! K/ n1 f
A LEEKS  似蒜葱 (这边人叫京葱)
5 j8 S9 B2 Q+ r2 i22.Which of the following cutting shapes refers to a small dice" z1 p/ @7 ~6 v7 L* D% c$ x! G: I
下面那种刀切形状指的是很小的粒(末), p) Q1 @4 j7 A. {& u- f' q5 P
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 O* u  j3 w  S. @1 \3 m23.Oil is added to the water for boiling pasta in order to
. I9 V, |7 U! a8 v! b7 i/ Y向煮沸的pasta (意大利空心粉 )中加油是为了! K& z' S5 M+ d1 S3 T5 o, O8 C; C  y
A:prevent the pasta from sticking and to minimize foaming action.+ v4 x5 Z( h' Y, @4 Q4 t
防止面条黏合并降低发泡。
5 b' D1 `7 \# B* ?& M9 @24.Which pasta dish features pine nuts and basil?
& i& d! [* M* x& q6 D# a3 C* j4 d" R) R下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 U# \5 m) Z, L
A:Pesto.一种绿色的意大利面酱
) L2 B1 @: }# Z' J6 K7 o+ H: y: D2 r+ Qhttp://www.tianya.cn/techforum/content/96/563836.shtml
6 X4 f$ {8 W: }0 ?3 a8 Q  L
7 B& h; M" x# {25.Which of the following is a spring vegetable similar to spinach?( T3 c  g! c) F% e
下列哪项是一个春天的蔬菜类似于菠菜?
# L$ A# g* p" f0 ]7 q& H1 @; jA:Sorrel. 酢浆草。
7 I& V7 c+ q1 D! _" Phttp://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:
* @' }, }+ u5 F+ I) R7 N& X哪位厨师最早带来高水准浮夸的美食  x' q# S+ w5 g1 H* t+ @
AAntonin Carême 人名 安东尼·卡罗美6 T4 [7 n- ?( Z1 t
$ I' N% o: V* \
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' U" n6 i5 o0 |/ L) I/ X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 d- ]; S! K6 f: H2 d  u
A:Cast-iron stoves         壁炉
7 \  J! A( P8 L& Thttp://www.usstove.com/products.php?id=6
( A, ]; r; b* R9 C. e- Y" l% g
; O* o  `+ L2 p# R1 n# S' S( M28.The French term used to describe the roundsman, or swing cook, is:4 a4 p4 m! p: }" V
法国术语,用来描述roundsman,或摇摆厨师是:' U( M( o# Q5 I" T( W/ u# h& [
A:Tournant   图尔南
- }% g, N5 O2 C. \, [& y$ t
0 @, T' F, [" {8 z7 R% W) j+ z29.Another term for the wine steward is:
1 [3 _4 V; X4 z! H' o& _葡萄酒侍酒师的另一个术语是:; {4 [( F. U+ o& M4 j
A: Sommelier 侍酒师( ?; @4 E% O) u$ o( h) b$ i" M1 H

- i, e- ~) n' Q" \% G30.Molds, yeasts and fungi are examples of a:4 v! O- R! M% }  \9 G* i. ^
霉菌,酵母菌和真菌是一个神马例子
! r- H' b* x& b* ?, G( QA:Biological hazard 生物危害+ z6 Y  o4 F% Q( ?9 \( ~& P

( U1 F, b* X. I" {7 s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! s* s0 ]8 I  w% S4 k3 W* a- Z根据加拿大食品检验局,食品的危险温度区在多少之间:
' @# `5 z" k8 q2 l4 u: ZA:40° and 140°F (4–60°C)     4-60度, D" g  w# g4 ^  ^. Y7 B1 `
. c' t7 u+ G2 U
32.All bacteria need the following for survival:
. X; B7 J' p9 T2 L! a+ u所有细菌生存需要以下哪些内容:
4 c  ^1 [; O5 D; VA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 r$ e0 F$ R* h0 U4 I: \0 Y, }4 W  \  \9 J0 N! l
33.Which of the following correctly represent critical control points in a HACCP system?
9 V  F6 X/ b) \3 ~& _以下哪项正确表示了HACCP体系的关键控制点?
6 O, u8 T5 N) o. U" v. x' gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 \, }8 U) N8 ^$ ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 p& Z8 W* @! H3 U$ V

) R4 V9 N7 t# h( z/ x0 O34.Which of the following is not an example of a carbohydrate?! {' Q0 N2 N* z6 e: g8 a& F
下列哪一个不是碳水化合物的例子?* K) A9 x1 O8 N7 G' L2 E
A:Essential nutrients 必需的营养物质: U# q; `' x2 t) q6 y; ^

+ q- U" j) s: @/ d# U35.The process by which a liquid fat is made solid is called:9 s$ q, n/ w! L9 D
液体脂肪做成固体这个过程叫什么
# j9 H6 N" S6 i3 k$ MA:Hydrogenation  氢化3 y. R; Q0 j! g2 }

: N' I! J& G; p1 I3 V36.Which of the following is not an example of a fat substitute?
$ G; R7 K1 W4 L& @下列哪项不是脂肪替代品的一个例子4 \# N$ t4 L9 F2 Y: Z4 t! R
A:Acesulfame K  安赛蜜K表
% {+ t. k% A, R9 M' c- y( t- G% l" E! F
37.Health Canada requires that a product labelled "fat free" contain:' _6 K7 ~. T6 X" s" j1 F- }
加拿大卫生部要求的产品标有“不含脂肪“包括:$ ~' a: k* [, @3 @1 |5 \; D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- U$ K+ a5 F" |  a
3 l; }" Y1 Y) \6 I6 t& L% I38.Which of the following is not a problem associated with converting recipes?
: e; G0 h, X2 u9 e0 [下列哪项是不相关联的转换配方问题?! F$ C  y% d2 `( B0 M6 u/ p$ Z
A:Unit cost 单位成本
3 M8 t; B) i$ }) @! J9 g
; E4 ^% P3 m8 K9 p6 W) ]0 G! ^  F39.The condition or cost of an item as it is purchased from the supplier is called:
3 Q4 d! p# l, W从供应商采购的物品的品质或成本叫什么1 J' p4 ]  W, W  H& c1 i
A:As-purchased cost 购买的费用
* p  Y0 \/ y: \
! S# C7 Y$ E2 Q; I40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ E% P2 |" Q' ~  G2 ^8 r) p在新货到来之前用于日常所求的必要库存量叫什么
8 J4 I, p1 Q( [7 Z' b& @; AA:Parstock 基本日常最低库存
6 N. v1 i+ v$ M& r, x! \+ p" ]
, L6 }1 h( g- k& E41.Which of the following abbreviations is used to describe the proper rotation of stock?  Q1 E" Y4 ?+ i+ H
下面那个缩写是用来表明正常库存流程?
( B2 S! Y. y' h1 k+ fA:FIFO=FIRST IN FIRST OUT 先进先出
8 V! X% D6 G! K* y: n: z- f  T( s! l
42.Which of the following knives is used to turn vegetables?' I6 b" }4 G2 D5 S% l# p: J9 J5 i( W4 }- m+ D
下面的那把刀是用来打开蔬菜吗?
3 s7 T4 Z6 a$ Z) uA:Bird's beak knife   鸟嘴刀5 o* F0 t% h  w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 G4 h2 J8 r; N2 \/ \  `( u

' t" f- D1 d1 V3 y* m43.What is an instant-read thermometer best used for?7 B6 a5 V0 O1 B, A9 n4 V
即时读温度计最好用于那方面?) c6 H4 F/ c6 ]1 E9 ]5 F- c. o
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 L/ O7 t3 }, L, g
$ e% h) g( r1 }5 t% w; b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( w! d3 V# N; |; D
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 [: L: [% f6 c# f5 y7 Q3 dA:Cast iron 铸铁
/ W! K. w6 e" P/ v
* R7 }# K% r$ h4 b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; J/ w: Y4 ^" H/ G/ V/ N哪件装备下面有一个可移动的碗和一个S形叶片?/ }3 Y& c. B: t
A:Food processor 食品加工机
0 H/ M! d# a0 [3 M' P: V5 R2 Khttp://www.google.com.hk/search? ... iw=1263&bih=572
- m3 j5 f1 J3 C: F% n" R# p+ x3 Y* m! _1 ~6 e
46.Which of the following is not a rule for knife safety?7 S  k+ h+ O  ~' Q; d/ M6 S
下列哪项不是用刀的安全规则?% k5 ^  w3 O4 g" I& m5 z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  N9 G3 I8 }2 C# z4 \* k% s) a* }
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, u( K( C8 h# F1 g; {% I1 ~, @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 }5 k7 O, B5 j. s1 l( E
A:RondellES
/ {7 n7 q) @8 ~$ ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! o4 C0 F5 G( z: T
/ }; v( i% d7 Q
48.Which of the following is a diced cut used to garnish soups?
/ l' u5 e9 z) V3 H下列哪项是切成小方块用于汤的装饰?; g/ X+ K! X" M% r( m# M
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ M) ]- ?/ Q0 L6 k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" B: e& \) Z1 v3 y% n6 Q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!!——
+ U, F* h6 s2 Y. [, }' U+ w! lA:Gaufrette " Q" C# J4 X" _- t: R. ?3 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 I6 D! {$ _' S0 dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ {) m; G) Q' iGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ K' `* W1 u! w& J* e8 y. V
4 _! R% j# q: h+ G. a: [" V4 E# f7 x5 Y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; }. g0 M# z. l& k) 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); [; b. Z7 ?! b) m6 N: z
A:Cilantro 胡荽叶 香菜
/ `/ {4 d. O) d1 ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 N3 e$ o$ n/ H( h* Y
* p7 U$ H- ^" @0 ]60.Allspice is made from:) p7 _4 f" f; K! v
多香果,  多香果香料是什么
7 [. T3 p  o1 x3 O4 h: P+ Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ R, z! v/ q0 B3 W7 Q% G$ u, Z
A:A dried berry 干浆果
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0 `8 |' a( v6 |8 K3 u& N61.Which of the following are used to make a sachet d'épices?& h5 s2 ?7 i5 ]6 F7 n# _% a$ v# i) I
下列哪些是用来做香包德épices?
3 U! W8 A/ v  S+ A, lhttp://www.sachetcatering.com/7 o/ |$ c: n/ _+ w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) x6 l8 h7 p8 d3 R" }' P6 c
: M0 T% w/ G& e$ B- p- G7 F
62.Which of the following condiments are not soy based?, j# S: B, ~- x: b* @
下列哪项不是酱油调味品的?$ F0 L2 a( o- Y/ F0 p2 ^
A:Wasabi 日本辣根4 u! f2 J# T) ^  f8 p

& `/ G, r6 P9 }0 @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 S, o$ i  u8 {% o' b% H0 ^8 d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:
! s1 p$ T$ s* q! u8 FA:Pasteurization  巴氏杀菌
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: |% {5 F' \8 S# h4 ]& P64.Which of the following steps is not the correct procedure for whipping egg whites?
. A4 |! p0 u3 }% C4 w" p下列哪个步骤是不是正确的蛋清搅打程序?
# q, |/ K, B; a- K9 z( w) X: B5 oA:Allow to rest before use. 允许休息后方可使用。
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* f/ j9 W8 V; N5 B) J2 Z65.The weight of a large egg is between:一个大鸡蛋重量介于:: a, N: H, x, s; z4 _
A:56g and 63g 56克和63克1 ^2 o7 O1 g( P# z# m7 L( O/ `9 [

8 i% W, _8 {0 S7 D66.Evaporated milk is a concentrated milk that is produced by removing8 G4 J! T( T2 m! s( l- B
炼乳是一种浓缩牛奶 是去除什么做的, n( J$ N2 ~) h0 k3 P
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:9 S5 }0 E' Z; `& p
一种烹饪方法,通过转移液体或气体是:2 s( k: g5 B" l7 p
A:Convection 对流+ P$ \7 E; E$ C$ c! Y% X9 g
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68.The cooking of starches is known as  烹调的淀粉被称为
- H9 |  C! E, O8 Y2 V. ]A: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?
, y$ V4 f& R. t! B! bA:Braising 烤
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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:
% |1 e1 P1 m0 ~. Z' ?A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ p5 Y) q. R2 g3 f) V
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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
2 }, J, S& _, {- M' m6 lA:Fumet 原汁
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- F) r9 y8 O; |: [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
1 J3 L6 C& Y1 h: b& B( x: ^A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, }. l* G0 a# I0 Q, l% |; G

# }# f, `* n# Z  |) O" w73.Which of the following is a principle not used in stock making?' S9 G% }: \# a& V% S; N3 j
下列哪一项不是用于制造高汤(低汤)的原则?
' ]2 G7 Z2 ?; z1 T6 Z, p& F' vA:Start the stock in hot water.开始在热水中操作
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& S1 g1 n& M+ r7 K74.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$ j+ C% L2 E; Z+ _# D2 A% P
A:Remouillage 法语熬汤
* Q$ ~' o0 _' f4 X/ ?3 q8 ghttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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