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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。5 |: s# X7 i" x1 X. ~
; s3 D9 o/ D9 M- |6 r' |
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。& c" B4 w& P8 d+ |3 V) A
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
( {$ t5 C5 ~5 B; u+ g  X1.Which of the following methods should be used to determine doneness in a New York steak?1 t5 R. X: @& d' s$ _$ h
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)
# S+ V0 h3 f) U4 jA: pressure touch. 压力触摸
: ]1 }2 f5 U& }' s2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* W; [* c1 P# h4 {" }1 R) t) j( j
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
) |' k; B; l3 p) r) E6 h, \8 V- A$ tA: acid  食用酸" ]$ r+ O; |/ O$ I
3.Vegetables are major sources of which of the following nutrients?
- x+ `  }# r! u" {! d9 x. l蔬菜中包含的主要营养有哪些
4 |9 j" S! X0 p* w) {5 S4 GA:vitamins and minerals. 维生素和矿物质。2 n% |: e3 N, o& a1 u. C4 S
4.Cauliflower is commonly served with; `  L  C: n9 r: r) J. Y
花椰菜(菜花)最常见和那种酱汁搭配% _- W( o+ Y& k; k  W/ i0 p, z9 f2 O
A:Mornay sauce. 奶油蛋黄沙司
8 U+ B. v  }8 h# Q! N- X5.Which combinations of products are found in pie dough?
2 R9 y! Q0 Y6 s# p0 Z下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ E3 u/ z+ y: R$ aA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  ~4 Y7 g& [3 Q3 Z5 m9 U* m
6The French term for mussels is 法国语青口(海红)叫什么0 I1 d/ P. L" m4 v
A:moules.法语青口,海红* D: [, V; T, t
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 G- a" U8 K4 h( Q: w
A:faintly fishy. 稍微有点似鱼味8 ?/ F, B  h# c1 r# y( p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ X/ M* t! }9 q) V
A:2 days. 2天
. c% i$ \9 k9 R+ C7 |! g5 O9.What are the principle ingredients in ratatouille?
' |/ |' B8 O( J, h炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 h# ^2 h) w. X: y2 TA:Zucchini, eggplant, green peppers, onions and tomatoes
( z" x. |. d! Z* a9 d西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& m( ]1 z% O6 r  u- F" \4 f10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 k8 u' V& X7 e; H
A:cook food in quantities that will be used up within 20 to 30 minutes.1 r$ N7 v. b: n
大批量烹煮食物要在20到30分钟内
& n; y! I+ G0 R5 P7 R% c: L' e11.What person has the authority to issue a Health Permit?
: Z+ m5 |& R, p; i7 H3 @谁有资格颁发健康证(卫生证)。: J& G1 V+ t, t' a+ l8 |
A:Medical Health Officer.
3 h4 P- H/ v4 J: L3 J  d* l# _医疗卫生官员。
) H, j( S0 w9 r% @. T( R12.For what period of time is the health permit valid?
* W" w# z: Y3 M4 E$ g3 t# K健康证的有效时间是多久?$ ^9 O# B7 }* V& O4 C
A:12 months.12个月3 a7 \2 S6 L1 r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 V( d1 P- @! f4 Z8 j" Z在食物和饮料准备区,通风系统换气的标准时什么
* X. v  A/ K2 c7 x) H3 {, u  `A:08 times each hour. 每小时8次
  D4 A1 O$ e" M5 P* e14。The minimum temperature for manual dishwashing in the wash sink is* P0 j1 E' v% d6 E, T2 ]6 G. m
手工洗碗,洗碗池的水温最低多少度?8 C+ {; x1 [# r( D- T
A:110 degrees F (43 degrees C). 43度
8 J; |: `6 S4 X+ u2 e. A7 J' p+ i, u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 N0 p% A( M! M" P+ R7 a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& q3 |- z4 }% }* L
A:180 degrees F (82 degrees C).  82度# B1 ^! w. a8 {; m) h! {4 Q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 n  d4 J8 w0 k2 j4 _用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* l  R# V0 ]: C9 i& ?A:en papillote.  法语自己理解5 K) @* P* F9 W
17。Wing or Club is considered a# V. y, k4 S$ y: ]* i' E
翼和CLUB 被看做是一种...
; I& S) t" O2 \" H& W4 U3 TA:Bone- In Cut     带骨切7 B+ o7 B/ J, B( E
18。New York is considered a   纽约牛扒被看做是一种  p- K0 a0 H; C: h0 k; U6 e
A:Boneless Cut     无骨切$ r# N) Q& T" S8 {* T
19.In general, a court bouillon for freshwater fish will contain1 [3 W7 M9 I0 m: G
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" N- ]3 x3 m& j& q; z8 A
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  f: h3 n- z: x% D
和做海水鱼同样数量的调味料和香料
0 k9 y8 w- E; R* t: A/ T% t- d20.Anise is very similar in flavor and appearance to# F. C8 D) z7 G# l4 Y: e
八角和下面的那种原料有相同的味道- D1 ~& w( r; _( z* a
A:fennel  茴香: j+ S0 {( N' L# ]' I8 I# V: w5 n
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) D2 y2 O. d- n/ P
下面那种原料更像大葱且有平面的叶子0 V. B8 m' G7 v, v, e* q* i  I: ^
A LEEKS  似蒜葱 (这边人叫京葱)
' H' I* I/ m/ K. R22.Which of the following cutting shapes refers to a small dice
" n: e0 A8 R% ?% W4 G$ W下面那种刀切形状指的是很小的粒(末)7 n1 P+ N# ]& D5 ]% T
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, m: W: t* p1 l/ f1 t+ ^23.Oil is added to the water for boiling pasta in order to  ~9 i" F1 n# o) d8 h$ J
向煮沸的pasta (意大利空心粉 )中加油是为了( `5 T! m1 e7 d, x9 w5 r. c% t  j' J
A:prevent the pasta from sticking and to minimize foaming action.
; }. C, F: h! D$ B: s  [+ G& S防止面条黏合并降低发泡。  e( M* }! m) R
24.Which pasta dish features pine nuts and basil?
* C& ?  o& s& ^' _, |# F下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 |' R6 p% L% E' W* WA:Pesto.一种绿色的意大利面酱   P2 w" P1 m. n
http://www.tianya.cn/techforum/content/96/563836.shtml
# G, R* r5 S# E% ]
& y  S4 Y" [0 r25.Which of the following is a spring vegetable similar to spinach?
$ g+ ?6 S2 O. P* v; b) E下列哪项是一个春天的蔬菜类似于菠菜?5 i2 e3 {# T: S* G  i% v
A:Sorrel. 酢浆草。
( z$ ]* P3 v% dhttp://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:
$ p" m2 X4 M1 f  a6 N& B' U8 n哪位厨师最早带来高水准浮夸的美食' C  m3 O9 W1 C& L
AAntonin Carême 人名 安东尼·卡罗美, _% R0 H, x7 p) @( H$ R

5 Y% h) O  G- Y4 f4 _& C6 V- T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 Q: D) a# _# h* Q4 o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. n; p$ ^/ Z( l
A:Cast-iron stoves         壁炉8 [) d- Q8 h1 W) e( A
http://www.usstove.com/products.php?id=6
% {: I3 H# ~5 H! l  _/ S: h
/ `& Q& C8 k7 ^28.The French term used to describe the roundsman, or swing cook, is:1 R$ Q1 a& o/ j  R* q! F5 n  X% ]
法国术语,用来描述roundsman,或摇摆厨师是:
% F7 [' a) h  |' g* Z) O/ AA:Tournant   图尔南! r* `$ \$ j5 v. X

0 s: r0 B6 o( r$ c% Q# Q! |29.Another term for the wine steward is:
- M$ @' }1 P7 r! r葡萄酒侍酒师的另一个术语是:
- L* N5 z* ]0 Y, {- pA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:8 N/ U6 [' Q0 ~  A; B( D, z% z& C
霉菌,酵母菌和真菌是一个神马例子9 g4 ^' ]5 d3 W6 \! @: ]
A:Biological hazard 生物危害# ^- u8 ?0 Y  o8 T) z
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ ?' c, [1 A5 g5 K! o根据加拿大食品检验局,食品的危险温度区在多少之间:
6 u; \# Z( V; O* {1 g" [A:40° and 140°F (4–60°C)     4-60度
7 H5 b' _7 w% M, ]! n
% Y  {, R' K; U7 k/ M8 @2 H32.All bacteria need the following for survival:8 {' F' K5 i3 \% B: Z* e
所有细菌生存需要以下哪些内容:
0 x+ a5 G: {0 ?& gA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 e( G8 ~) T  P7 S( `3 X
- d. R& ^/ I" F4 J33.Which of the following correctly represent critical control points in a HACCP system?2 f6 d+ Y! ]6 n5 I; n
以下哪项正确表示了HACCP体系的关键控制点?7 M9 k4 d' f% O4 a* n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 [( k. D( u3 o, R2 K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 h) O( `7 z, G0 c3 _! F% s$ B

0 F7 y: A$ k( m& _. ^' F34.Which of the following is not an example of a carbohydrate?4 }1 n1 d( c5 A$ W
下列哪一个不是碳水化合物的例子?% C% D) H$ {( i- z+ Q9 j: R
A:Essential nutrients 必需的营养物质
9 P) H3 x& ?; k5 z9 `% i5 K" A
' I/ V0 l$ B, Z3 d. R! d/ i! I35.The process by which a liquid fat is made solid is called:
4 g0 Q# r- q+ u- U- g# c7 w$ Q4 }液体脂肪做成固体这个过程叫什么# s) X0 f& @! i1 i& P) ^( g8 H
A:Hydrogenation  氢化
5 ]* G* O/ Q' m, O
3 d5 a+ L, H. K& c: \2 `: c36.Which of the following is not an example of a fat substitute?
% Z. f0 T# [8 H8 r( R下列哪项不是脂肪替代品的一个例子2 G; _4 A% r$ H$ Q9 j
A:Acesulfame K  安赛蜜K表
4 E; W0 V. h' e, Y
' b) _3 ^; E3 S, B37.Health Canada requires that a product labelled "fat free" contain:
& J- D, u) N1 r) Q% p, j  o+ e加拿大卫生部要求的产品标有“不含脂肪“包括:* k+ C' C% D- V+ t& g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! Q& l1 r4 {2 j8 q0 s2 {

* P9 J* Z% V+ B/ b7 K9 v6 K38.Which of the following is not a problem associated with converting recipes?
& Z9 w$ I5 \, a' v2 l下列哪项是不相关联的转换配方问题?% u) M2 o1 y! K. x
A:Unit cost 单位成本/ E  S2 k1 r7 D/ s% X6 R
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39.The condition or cost of an item as it is purchased from the supplier is called:2 a; y3 ]. ^, P. s" `
从供应商采购的物品的品质或成本叫什么& V* k& r% P. r# b  x* z% V
A:As-purchased cost 购买的费用7 N2 u1 k. t& r( n! K2 |
% N/ [( v7 k1 y% h
40.The amount of stock necessary to cover operating needs between deliveries is known as:; S9 J( p) ^9 T4 F
在新货到来之前用于日常所求的必要库存量叫什么1 w* Y2 F) l/ U. `% l
A:Parstock 基本日常最低库存+ W9 y  P! I2 c; t& l2 q

  C. [+ Q& F% v2 f* [  ]41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ E) |. ^, w) D( X3 D& S下面那个缩写是用来表明正常库存流程?& v' N+ z& z( k3 e( ~
A:FIFO=FIRST IN FIRST OUT 先进先出/ G+ z: u' V3 X0 N

" E% r2 G" N) r( ~' Q6 w8 z; u! L42.Which of the following knives is used to turn vegetables?
" \( d' W' l: Y2 X下面的那把刀是用来打开蔬菜吗?
1 c: w$ f+ p% y& qA:Bird's beak knife   鸟嘴刀2 D4 m+ ]$ Q- ?( w5 ~9 b1 k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. a  g5 y' ?, g# ?  s7 s
+ Q5 n7 }' K. N! |9 l  T# f
43.What is an instant-read thermometer best used for?5 U  [3 B; Q9 p, E
即时读温度计最好用于那方面?# R4 V+ m6 K! i) }7 O
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 c- N* R" C2 P6 g. I% g" k
" p; z) c# ^) V$ [$ c) {9 E4 g1 b
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. E6 b& M; s# M下列哪些金属材料受热均匀,通常用在铁板而且非常重8 {$ w3 @+ `" x* A' h
A:Cast iron 铸铁7 e6 [9 {& Q# v

" z* H: O- ?6 F+ Z1 t0 K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 V3 h- [: U' X0 n1 k1 \% H$ v哪件装备下面有一个可移动的碗和一个S形叶片?
* k- i' U6 R2 |! NA:Food processor 食品加工机( k$ q# Q* c' _' k
http://www.google.com.hk/search? ... iw=1263&bih=5725 X3 x7 y5 b  Q) u# f* ^) r8 h; g/ w

, J9 H  I4 z. E! Q4 n46.Which of the following is not a rule for knife safety?
2 {" H, u# z' L, ^$ c下列哪项不是用刀的安全规则?
8 s" b' M, i$ pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' ?7 F' X- B% F! a% i3 d3 [: _$ m

6 \( E+ C3 M5 w' I  N5 U$ X9 {2 m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& Z0 F0 u' Y* o# b/ ]/ R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 [" v9 M' q) \/ qA:RondellES
# _# G2 [0 e  _7 T$ ], d1 ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 E; H; G# ]* t5 g9 S; I
" b6 i( E: y. w& P0 s5 e
48.Which of the following is a diced cut used to garnish soups?6 j/ |- p2 H: U& Z3 t
下列哪项是切成小方块用于汤的装饰?
8 K: h6 N  ]/ H  uA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& z7 Q7 I/ `. P$ Y5 [1 A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 r7 h! p) a/ @' d" w. U3 o2 e4 R9 e% V  \
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!!——( {- G/ P8 z; `& K6 B* t
A:Gaufrette . n1 b; w7 d* H1 R8 a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 G5 |, N) T; F; tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. s# F5 i" z/ W1 M% RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, p4 y  _; }/ P5 J( W; M( n" |3 c+ A* d. N0 ?
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. d# b; m6 \7 E! H& Y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)( W4 z' c# \- h) ]+ I1 R
A:Cilantro 胡荽叶 香菜
- X; @$ Z, G5 a/ g7 C5 b( d2 Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 I- R# c1 a, [1 B2 G
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60.Allspice is made from:
, u4 [, C. f! W: }0 b$ S3 J* K! V7 ` 多香果,  多香果香料是什么
4 ?9 B% R" C; `# v. p$ fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 m9 I* u* T# G" J- y( H& b% g* Z/ ]A:A dried berry 干浆果% V2 ^: s5 y4 t% Z3 t
! Q7 e2 t$ v1 I3 T) a
61.Which of the following are used to make a sachet d'épices?
, @6 R" q' H: d! V下列哪些是用来做香包德épices?
* O5 G- _/ Y, g  e- S0 thttp://www.sachetcatering.com/
) f  d1 Q- u% p& n+ M" CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, w, e# r  ]! c! x

- h" R/ x5 Q* b7 O6 r8 r/ H9 w& c# A  g62.Which of the following condiments are not soy based?- i4 k5 X+ F! m8 P# R; u
下列哪项不是酱油调味品的?/ K, q! B% \/ V  B' o
A:Wasabi 日本辣根
, ], Y3 A' R0 J. q, G) k% s2 V2 _( e
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% x# k) D! \4 Y/ y( _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:. l! r+ |. v: E$ y9 b, ?: Q. m
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
  @- M/ A4 X; _% r  o! i. L- e  J下列哪个步骤是不是正确的蛋清搅打程序?. f6 n; m+ }) }. R1 `" Z" C
A:Allow to rest before use. 允许休息后方可使用。
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# y) E+ h8 O/ b* b9 ^5 |65.The weight of a large egg is between:一个大鸡蛋重量介于:
- J& o0 J: x1 DA:56g and 63g 56克和63克. }5 A3 i, B7 J" Q! J
8 {9 v! `4 [  @$ d
66.Evaporated milk is a concentrated milk that is produced by removing
6 I. U; y$ W0 }* x7 o炼乳是一种浓缩牛奶 是去除什么做的
, c! w8 d+ h+ |" z. q% z* O/ ZA:60% of the water 60%的水
( Y& \9 C: ?4 G6 L9 o' V3 S, A7 }! K! n" x1 ]( l
67.A method of cooking that transfers heat through a liquid or gas is:$ n1 D  L  y* Q/ v* a: `3 e
一种烹饪方法,通过转移液体或气体是:
) ~; L% A1 x# p. l! ~* TA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为; Y9 K" o+ w: \  Q% _' K" b0 ~. p# x  V
A:Gelatinization 糊化
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6 l( m( a* W8 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& c& ^& D; E2 U! i- _( t, lA:Braising 烤
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0 X/ p4 x  u! k( T' ~9 f70.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 Z: D' s9 O/ D2 v3 T/ \4 \
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 A+ Y0 [  o" ]

7 D: S# e0 B- @& x71.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 x3 L$ }# \5 m& k$ P9 CA:Fumet 原汁  L; Z8 U( q* U9 M$ Z* z( H" q
% j; H) w& ^& L' p7 ~0 j
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 O2 z; W6 o( Y3 i; j  OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 Y: Z9 a" m' r8 T$ a1 f, Y; ^+ S5 ]
3 ~* P7 X# J8 G% k8 K$ ?" J; Z% O2 u' l% d
73.Which of the following is a principle not used in stock making?( q3 _7 X$ v( z# d6 S5 \
下列哪一项不是用于制造高汤(低汤)的原则?
! {9 x8 `4 c$ LA: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+ o1 N* N; W$ I* p  \
A:Remouillage 法语熬汤( v" b$ l5 W# D5 Q) r; [
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