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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 K2 R2 X2 P. l: s( D9 @
$ ~! P5 E( m9 }3 `! y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。
' t. b9 e- u8 r  I" z3 f* M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' |; c0 f+ O1.Which of the following methods should be used to determine doneness in a New York steak?3 o) k/ l2 k$ y# S+ R' y
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)
. G' }3 O& A8 N# R2 V' i) H0 lA: pressure touch. 压力触摸
$ i4 P' \* Q1 B" v' M5 r0 P+ f2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, {# \/ Z0 n5 q8 P" ?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+ S+ ~2 n" E7 Z$ Y
A: acid  食用酸
# W5 [9 y4 x* s" {' w' f/ c: \3.Vegetables are major sources of which of the following nutrients?0 B& T/ k% {( |6 w
蔬菜中包含的主要营养有哪些3 M3 D0 L2 f/ d& a( U& Z
A:vitamins and minerals. 维生素和矿物质。8 p$ B- G: ~& Z1 R. N
4.Cauliflower is commonly served with
5 Q2 w7 K# i, F1 ]# @/ C花椰菜(菜花)最常见和那种酱汁搭配" w9 N4 e1 x; L0 W% a: U! W
A:Mornay sauce. 奶油蛋黄沙司3 n1 r( G8 E: E2 k; A
5.Which combinations of products are found in pie dough?- ?( v- M  t7 ]; L, ~& s; Z' E
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)5 x, g# K. w+ a( g
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) l6 N6 }# N  f* R( \
6The French term for mussels is 法国语青口(海红)叫什么4 `' V- U9 [" f: d1 v
A:moules.法语青口,海红' z9 _- k% u: W* v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 \3 |1 r5 t5 Y& w0 lA:faintly fishy. 稍微有点似鱼味
7 {, n! J- z5 q' s2 u% C, i8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' M& P3 n" ^( u" g7 l) s( MA:2 days. 2天
& ~/ x$ E  b  z$ h' T$ h9.What are the principle ingredients in ratatouille? " x0 ]3 e% x; P  a& f- r7 h
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 I* b8 I* y  v1 c# W
A:Zucchini, eggplant, green peppers, onions and tomatoes
/ G' M/ j  T' `8 C# D. t5 {西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )' f3 O7 ?% `# V1 Q0 ^$ R
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% g: j4 O2 @7 p5 l7 D9 Y) Y* {6 ?8 q  ZA:cook food in quantities that will be used up within 20 to 30 minutes.' O& {3 R% G! ^" t3 T
大批量烹煮食物要在20到30分钟内9 S' Z2 i, K9 J) ^0 t
11.What person has the authority to issue a Health Permit?
) ^% Y5 i. [- S3 f: s谁有资格颁发健康证(卫生证)。
& {. t$ N! D, ~A:Medical Health Officer.
' p0 [8 C& w: [- c. q* f, v) q& I2 I医疗卫生官员。8 Y2 v# m1 _, y: x" C, o2 f. Q
12.For what period of time is the health permit valid?
: S6 T$ U2 y2 T6 g) C2 u0 M5 y" G; c健康证的有效时间是多久?6 E9 Z) V6 n) l6 w/ Z. b" ~
A:12 months.12个月& b3 p' {, R5 K  k
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 D: `- r' Z1 Z3 e
在食物和饮料准备区,通风系统换气的标准时什么
" I9 X6 n1 ~! C; ?5 w% e' x+ q: n  qA:08 times each hour. 每小时8次' }8 V; k: u. o. D+ i& C1 d; q, @
14。The minimum temperature for manual dishwashing in the wash sink is/ ^; l6 x, \+ K$ S; t. t0 z  x  U  A  G
手工洗碗,洗碗池的水温最低多少度?
7 `- ?# s2 M1 i$ }4 U0 d6 mA:110 degrees F (43 degrees C). 43度
0 C) j( x% x8 N8 k# [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& [4 b* W1 b$ b$ u8 L1 a. e用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 i. I( _* Q7 T) JA:180 degrees F (82 degrees C).  82度6 D& b1 }, k8 |4 p" ?! P+ F
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 I- m& x8 W& E: x, v9 `# n
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) I* P5 N: ?( y  r. [* |# fA:en papillote.  法语自己理解% ~% ?( y8 F0 @/ M2 f
17。Wing or Club is considered a
0 A& M% x0 J( J0 T翼和CLUB 被看做是一种...* R+ F3 _5 D' a& d
A:Bone- In Cut     带骨切3 H; Z- w2 `) b( E3 S4 W) Z
18。New York is considered a   纽约牛扒被看做是一种, O7 w! F+ q$ f
A:Boneless Cut     无骨切% c6 o# d5 L) t; U8 l  ~5 n
19.In general, a court bouillon for freshwater fish will contain5 ~6 d" \7 Y4 j
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
" O# r% {( Q7 H/ ^A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. k- \2 `* ~1 o/ ]' I( @和做海水鱼同样数量的调味料和香料
4 D* M7 x( H& Z1 J. G+ G+ M20.Anise is very similar in flavor and appearance to: V  Z! Y' a7 Z! y6 {6 ^0 e
八角和下面的那种原料有相同的味道5 p9 Q; l  U  j; z" H0 k$ a' S
A:fennel  茴香
! O2 E+ x- b6 Z" g. o  t" F21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 V1 B% b4 m- s- ~$ }) i+ }下面那种原料更像大葱且有平面的叶子7 U9 X; [" F# B7 L4 m
A LEEKS  似蒜葱 (这边人叫京葱)
, @3 f% p6 `) U/ A22.Which of the following cutting shapes refers to a small dice8 X" x1 E/ f" t( v) s! |
下面那种刀切形状指的是很小的粒(末)
$ U* a* G! U  O9 r; ZA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 Q# L/ r+ h0 W% H23.Oil is added to the water for boiling pasta in order to" r8 N, {2 B7 T
向煮沸的pasta (意大利空心粉 )中加油是为了
2 s1 C1 g+ G& D2 i( ?' k- B0 UA:prevent the pasta from sticking and to minimize foaming action.7 W& Y1 @' M# g4 n& q1 h
防止面条黏合并降低发泡。
7 {. b5 H( Y$ C24.Which pasta dish features pine nuts and basil?. y( k/ S% q: Y- o$ Y
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
! g# G3 _( ^& X) y& c2 TA:Pesto.一种绿色的意大利面酱 1 x2 M7 r9 P- [* o! A) y
http://www.tianya.cn/techforum/content/96/563836.shtml7 O) X6 E, D( x  F+ `8 k: p% l
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25.Which of the following is a spring vegetable similar to spinach?# ^! \% m# B1 m( O
下列哪项是一个春天的蔬菜类似于菠菜?' `' |' w9 h3 V1 q1 X- `" m8 `" x( d
A:Sorrel. 酢浆草。% O" v' p" a/ V( p$ }2 v  G
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:, n% Y% `. J: N3 l
哪位厨师最早带来高水准浮夸的美食
3 e1 b0 Q& ^! l) oAAntonin Carême 人名 安东尼·卡罗美
1 g6 r" }) y7 g/ |' y
7 x, V$ S0 K" @" V/ s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ k! ]( \8 y: k% j4 n
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( G1 C3 r) a/ m5 v- i; qA:Cast-iron stoves         壁炉
8 |: t) r7 F, j8 E" K  Hhttp://www.usstove.com/products.php?id=64 ^; \1 @( A4 ?6 a, |7 r
4 e  E+ T3 v. K( M5 [4 `, n& N
28.The French term used to describe the roundsman, or swing cook, is:0 Y, Q$ C( k) M* j$ Z
法国术语,用来描述roundsman,或摇摆厨师是:
* ^" C  M/ T9 ^( gA:Tournant   图尔南/ ?" {1 M! X4 {( h) d8 }8 p

& M' Y# j; e& O' G- S29.Another term for the wine steward is:, ]) A. [7 C, H3 E6 b* _) _. Q
葡萄酒侍酒师的另一个术语是:6 q: A4 J/ I; r) w& T& x+ R
A: Sommelier 侍酒师
6 \. p* K& f, z1 _
$ o6 \$ X, [3 }3 W3 J6 M30.Molds, yeasts and fungi are examples of a:8 w0 V* Q; `& A& T% N0 t
霉菌,酵母菌和真菌是一个神马例子9 E9 s, g% n4 V/ c# m: d, E! H+ F
A:Biological hazard 生物危害
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6 |5 U" d0 X% \6 d+ T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  G% [; S+ Y' S! }& P  c+ r* T7 a
根据加拿大食品检验局,食品的危险温度区在多少之间:0 o; s9 z/ A/ V
A:40° and 140°F (4–60°C)     4-60度* l9 g5 G2 v! Q, b

: \, [' ]; C. o* i3 j- w- k: f32.All bacteria need the following for survival:$ O8 ^1 F6 a  {
所有细菌生存需要以下哪些内容:
* S* G! G/ O% ?* [4 MA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 s5 N. _( C- o5 y# \1 c( Y9 T5 a$ O0 r

( L! z; c6 M9 R% u* ?8 B( Z! ~33.Which of the following correctly represent critical control points in a HACCP system?6 W- y8 A# _2 a0 P" U
以下哪项正确表示了HACCP体系的关键控制点?5 P, j, I- }& e# R( s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& k9 a5 P/ w* q* ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 v, m1 `& u$ D* @
: P1 G# ?# h3 r7 y7 z; G
34.Which of the following is not an example of a carbohydrate?
  ]7 G% g6 _+ s1 c. U下列哪一个不是碳水化合物的例子?- H/ f1 r* ?4 E7 R; ]# g
A:Essential nutrients 必需的营养物质  u- }; Q, Y2 }5 p$ {
. n$ l3 P# F- w3 g
35.The process by which a liquid fat is made solid is called:
4 p/ R# \6 e+ P( ]$ A. ^% P; _液体脂肪做成固体这个过程叫什么
( j* _+ N# s$ ?! A* `! X/ L* X$ ]A:Hydrogenation  氢化
" _% ]' f' _/ `1 x* q
; ~6 E4 G9 `9 g2 B! w8 l36.Which of the following is not an example of a fat substitute?* \! d; o# F- ^' F8 J/ s
下列哪项不是脂肪替代品的一个例子" b9 K; W$ q$ |) K
A:Acesulfame K  安赛蜜K表
# h, l8 @; {2 Y! W1 e' T2 \  L9 X, h) \- ]& n% n# w# \1 g* C) Z
37.Health Canada requires that a product labelled "fat free" contain:
0 X! o9 [) g* h, o( l加拿大卫生部要求的产品标有“不含脂肪“包括:
+ y( r0 g  F' q" XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! |- P) c- s6 ^7 }( k( ^$ U1 e; |% M- F
38.Which of the following is not a problem associated with converting recipes?
" N9 F% a, i6 H6 C下列哪项是不相关联的转换配方问题?6 H: ?, V* W4 T' k5 ~( t( Q
A:Unit cost 单位成本
' Z: n# e& z5 S& u7 k
& c" S8 L8 `8 ~39.The condition or cost of an item as it is purchased from the supplier is called:
4 l# }: r7 G5 I6 c; k* p从供应商采购的物品的品质或成本叫什么2 R& [4 P: c' j& L  N& g
A:As-purchased cost 购买的费用" u' i2 F3 F; u' x
: ]) h  G4 F/ |5 k" h
40.The amount of stock necessary to cover operating needs between deliveries is known as:1 `( D' R& l: T0 C0 d, Z
在新货到来之前用于日常所求的必要库存量叫什么
; J  Q0 G" S* n9 U9 g, qA:Parstock 基本日常最低库存
5 R  B2 B% g* a  k# P: l: Y0 m
" N: X1 M) a, r" Q9 _: ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 S: E3 Y% N) H7 _" Z下面那个缩写是用来表明正常库存流程?2 t2 k# }  O. k1 ^
A:FIFO=FIRST IN FIRST OUT 先进先出% k- r. n) F2 i; x. \
4 W+ j/ \4 U; ]
42.Which of the following knives is used to turn vegetables?" J3 j- j: ~1 Q6 R. M* s
下面的那把刀是用来打开蔬菜吗?
: x# v5 b9 V, b/ v. V9 W1 ZA:Bird's beak knife   鸟嘴刀
3 [+ a9 L% j* A$ J9 l! c7 Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* \* E5 v7 o% O' V& {$ J) Q3 y/ T43.What is an instant-read thermometer best used for?# v- [6 ?* c+ G$ m) A
即时读温度计最好用于那方面?& }7 \  R: ?8 G  e" k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 t- X6 N9 r# W5 `; q2 P! f
( R. B, l3 ?% r+ q' g9 ?' a5 e% B  n6 H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" d7 t2 H0 f- z# X( E) K
下列哪些金属材料受热均匀,通常用在铁板而且非常重; N; ]( X4 x/ t) V$ Y
A:Cast iron 铸铁+ N* E' I% g. p* I& w

$ t, t9 e2 O/ N4 C) P9 x  h& S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" B2 `& y% Z. \4 y
哪件装备下面有一个可移动的碗和一个S形叶片?
; [- P/ R: P6 h! ^# M  |3 XA:Food processor 食品加工机
6 j! I1 S( q4 p0 K7 Vhttp://www.google.com.hk/search? ... iw=1263&bih=572" g7 ^4 r  U; e7 R7 X/ g

8 Y# L5 u( L. }9 `& J! J0 }46.Which of the following is not a rule for knife safety?& \3 ^: [4 V( n6 P8 _; s
下列哪项不是用刀的安全规则?+ ?( I5 S# @6 ?/ u9 c, ?& s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& P' l$ l9 I, H" [# ^
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( n5 H- S: h6 c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 b& \6 O# c5 @3 @, V6 \7 a9 _% o
A:RondellES 1 L6 s& |. W* @5 W+ ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( y+ f# R& ?3 ]' `7 ~
) |4 [/ I/ B/ w) W) n6 f/ e# `3 e9 |48.Which of the following is a diced cut used to garnish soups?7 M+ p, h1 T& _( }
下列哪项是切成小方块用于汤的装饰?
; {! G: k5 X' W5 E& `A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% y0 c9 d# b( y) w% n) a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 j* _: U) V& V3 A# ^
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!!——
) S4 ~, w; q! n# P) hA:Gaufrette ; J. ?, b5 {2 B  o; N$ A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 _7 M& u2 C* w4 tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 J: ^4 v- D( X. n+ L4 {0 ?6 j" |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. g  d) b. D2 i, k8 B* z6 H$ d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 ]/ M- ~5 A3 H5 O8 d; {8 K; ~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)
' h! D0 p: _4 vA:Cilantro 胡荽叶 香菜3 b5 |& u: ]5 |1 A% f: O, B# h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 ?( u, N+ [. [# Y" E6 \! H
: F) b3 m+ X& g# a/ c# \4 c
60.Allspice is made from:: l3 |( G6 [* N  Q/ z  ]
多香果,  多香果香料是什么
6 [7 H% \" k- ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ ?% I) T8 y  sA:A dried berry 干浆果) A8 ^& C( Y9 S8 ~- ~; z2 c  S

5 d) E7 z0 i( v) H' r$ \. }61.Which of the following are used to make a sachet d'épices?
% k3 i1 ^4 M/ I) J; o下列哪些是用来做香包德épices?1 l2 T/ \6 b) m  y6 n
http://www.sachetcatering.com/
3 I1 m" L2 Z1 [* g- JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) ]7 N9 J: J7 r' S, B9 Y
! b! S; d+ J$ l8 h5 `" N62.Which of the following condiments are not soy based?8 D6 h) g3 i8 C
下列哪项不是酱油调味品的?# d) L( B0 F. z6 x+ u
A:Wasabi 日本辣根
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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:
5 S' h" V! s4 p; ]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:
; N! @7 b1 N+ o8 l; r1 ?A:Pasteurization  巴氏杀菌
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" u7 j9 V# B! Z/ U7 n; C9 n64.Which of the following steps is not the correct procedure for whipping egg whites?7 r0 i5 E3 L. U) G# j
下列哪个步骤是不是正确的蛋清搅打程序?
( O8 i* y( x, Q6 V5 s( D1 iA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:& R/ y+ g  t, N0 {1 @; @! ~
A:56g and 63g 56克和63克
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6 f( `1 U$ K" ]; s66.Evaporated milk is a concentrated milk that is produced by removing) l/ X: E/ x; n% p, {) n% h. ?
炼乳是一种浓缩牛奶 是去除什么做的
8 \3 \, t0 c+ t' IA:60% of the water 60%的水  P% q) X6 s' x

  T; J$ h4 C' M; m67.A method of cooking that transfers heat through a liquid or gas is:
! y* d! h3 H' Y6 W6 @! }一种烹饪方法,通过转移液体或气体是:
, p0 m- _4 f$ N$ O7 |' r) D+ y* kA:Convection 对流! l& l* N0 o& |* l3 `8 R# B; H
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68.The cooking of starches is known as  烹调的淀粉被称为
! c5 w: ?- _6 W- E2 ]! \9 tA: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?
# E& A: W& M( u% e( U" h) L+ JA:Braising 烤, K. w6 g6 w2 Q# s8 o
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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:
' J3 z+ b7 _0 T7 e* j" n& G; u( \A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) N( K) v' S9 \0 t7 X
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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
$ p% I% ?) E% G7 d& EA:Fumet 原汁: O; `4 X7 n: _* E
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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: m& ?( z- W% v0 j8 J/ Q( x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) s9 U# W7 ^9 {9 k( ]; v
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73.Which of the following is a principle not used in stock making?
2 {3 x) h  k* w" Z  s下列哪一项不是用于制造高汤(低汤)的原则?) r4 W/ A- ]- O2 z+ P" t$ p$ W+ E
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
6 ~- A, s) r; k: HA:Remouillage 法语熬汤! W) G3 V6 p2 \
http://www.haibao.cn/blog/post/176242.htm
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