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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 q5 d2 H0 T
; w' |& y: ~  E& w5 r6 f- L2 ~
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。# r, C  x* l* L& P4 h  Q/ d
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$ m, Q5 J" ]: n0 w1 z2 o0 I
1.Which of the following methods should be used to determine doneness in a New York steak?! G) j) Z7 X# 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)
- G$ G6 d3 ~0 n- }- g+ p+ a8 N0 yA: pressure touch. 压力触摸+ q5 i, G, T, P5 j' ?5 d4 p
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ q' J' B) `7 ~2 k; y9 k
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3 G' |1 Z1 z/ P+ Z2 Z
A: acid  食用酸* H1 c& @0 E2 r8 c; \
3.Vegetables are major sources of which of the following nutrients?( M3 y1 h0 N, F3 e2 d4 ^3 M
蔬菜中包含的主要营养有哪些% u$ h4 t# ?/ B4 l) h
A:vitamins and minerals. 维生素和矿物质。: m0 \/ y' j. w# }
4.Cauliflower is commonly served with$ L# V5 ]5 R0 g* W0 A
花椰菜(菜花)最常见和那种酱汁搭配
; C" G! T$ H. R: U% s+ uA:Mornay sauce. 奶油蛋黄沙司9 m. O% j* t, ]: D- ^: K' A
5.Which combinations of products are found in pie dough?  j6 c  R" m$ g+ \' n( 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??)
; U9 q1 _$ O1 O: i4 ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) t* ?$ @& Q& j- ]2 |! N; P1 t6The French term for mussels is 法国语青口(海红)叫什么6 l( \+ u, O0 c8 h0 v* ^5 H
A:moules.法语青口,海红& n9 [& j+ G% \5 z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- V+ X$ j" U+ F. [, G! oA:faintly fishy. 稍微有点似鱼味
7 `( O2 I+ M8 L8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# ]5 r  X% q0 k- d# Y
A:2 days. 2天* T, ^9 A* M9 @" C0 x
9.What are the principle ingredients in ratatouille? 5 ]4 j! p! y9 z" q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# M- {" U0 s1 W% W) E! IA:Zucchini, eggplant, green peppers, onions and tomatoes
" e* f: a+ X3 e+ b  b& R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 g: w0 K) l( s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 z+ \! C7 R+ A6 z" s( L
A:cook food in quantities that will be used up within 20 to 30 minutes." @! G$ M" `( V2 T1 @- l0 K" V
大批量烹煮食物要在20到30分钟内( }5 X2 |7 x+ N
11.What person has the authority to issue a Health Permit?3 Z( ]9 z" L" m/ C9 r" S
谁有资格颁发健康证(卫生证)。
  `$ n/ ]/ W1 x4 hA:Medical Health Officer.
2 X9 \0 @; w  p$ ~* ^- E医疗卫生官员。
+ [/ N$ i* I* a0 A3 d6 u12.For what period of time is the health permit valid?
2 W: l* q# L% E% {( @健康证的有效时间是多久?4 |/ z- y  b' B. {3 u
A:12 months.12个月; @7 h, ?2 P, j6 a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air% n% A' [/ U  j6 p( w8 \( _! ]
在食物和饮料准备区,通风系统换气的标准时什么
8 _/ S) D2 B7 k  y# @5 JA:08 times each hour. 每小时8次
% h. y7 b* A* \14。The minimum temperature for manual dishwashing in the wash sink is
0 ^4 o: ~6 k1 Y" m8 U! t) h6 Z手工洗碗,洗碗池的水温最低多少度?7 K+ d0 R5 b& l6 V
A:110 degrees F (43 degrees C). 43度1 x9 M+ S" |' b; P+ P4 G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 B- I1 _" X( D6 W3 B; L7 T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 d% N( r; V, W( ?0 ]A:180 degrees F (82 degrees C).  82度3 `9 p( ?1 Z; P0 N/ D* U" E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 k" |  c0 h; t( H8 ~6 p+ C  Y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 h0 O' O0 u- ]+ F; }- {) wA:en papillote.  法语自己理解
- U  _) U9 d# g4 L( T; Q. R( J0 W1 ~9 M' b17。Wing or Club is considered a
6 X# D% t, F7 o; u翼和CLUB 被看做是一种...4 Q) l/ o6 L, y- M! t- d
A:Bone- In Cut     带骨切
, B+ s# z0 t9 _) b+ h18。New York is considered a   纽约牛扒被看做是一种+ A/ `% ]3 X) Z- [' Q/ R& n1 F7 t
A:Boneless Cut     无骨切
# H0 {/ H, `9 r: H* j19.In general, a court bouillon for freshwater fish will contain
3 R. a" J. U2 m9 R* W) ~: q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- @0 Y0 ]  u' j" l1 C, d, x
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 j* j" x6 w0 W) p6 U8 i+ h* b和做海水鱼同样数量的调味料和香料& S9 s5 ]# @+ a+ A
20.Anise is very similar in flavor and appearance to
& ~% l0 b8 n1 r' Y八角和下面的那种原料有相同的味道* j) N8 b* _7 t
A:fennel  茴香
) t4 ?- F- Q! t' N) L2 O  Z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: k: p! f6 k* F# N9 c下面那种原料更像大葱且有平面的叶子
- R; }0 y# F$ E$ A  s* v- a: zA LEEKS  似蒜葱 (这边人叫京葱)* w( z8 X2 S! n* E  Y7 a' E
22.Which of the following cutting shapes refers to a small dice
& [* K. P9 J$ t. N  L/ ]* B& w下面那种刀切形状指的是很小的粒(末)
5 J" f/ K. u; M' k8 i8 ?) lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ ^3 k6 D3 E8 B23.Oil is added to the water for boiling pasta in order to
, a  F- ~0 ?: h7 c% X向煮沸的pasta (意大利空心粉 )中加油是为了! @0 Z8 [; ?; z7 [$ p$ W
A:prevent the pasta from sticking and to minimize foaming action.3 ]4 _+ D3 p+ |& h6 E" `
防止面条黏合并降低发泡。; b4 q5 ^4 w0 H
24.Which pasta dish features pine nuts and basil?
8 F, c7 K4 |4 g* f$ J9 M& ~1 V" B% p; y+ U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; |7 S7 l  _2 D% F8 JA:Pesto.一种绿色的意大利面酱
( x$ B+ R6 A, v5 i! lhttp://www.tianya.cn/techforum/content/96/563836.shtml
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6 M% [8 i5 K, m1 m1 z25.Which of the following is a spring vegetable similar to spinach?
8 X2 _4 Q( P$ b( b5 y1 S' E下列哪项是一个春天的蔬菜类似于菠菜?: m2 v1 ~* a, n9 ?3 G6 o  }
A:Sorrel. 酢浆草。
0 z/ z% }- g2 r, ]" v! y" C/ ~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
理袁律师事务所
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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:& m; Q0 I' _! J; x4 V' B
哪位厨师最早带来高水准浮夸的美食
" M4 S: ^8 V! i! @, n0 bAAntonin Carême 人名 安东尼·卡罗美
: E& k/ x1 z: `
- W3 ^1 y! i3 k9 V* l6 q: ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 j6 H* U1 L: v: [- d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 z; n* I  Y2 [2 i
A:Cast-iron stoves         壁炉7 ~. U- ^! d$ `* L& w! [* N5 j& I
http://www.usstove.com/products.php?id=6
1 V1 W2 F9 h9 |4 B1 o
( t# k! E- ^4 r9 Q/ k% k28.The French term used to describe the roundsman, or swing cook, is:
; o/ b+ B/ ]' A; R: ~法国术语,用来描述roundsman,或摇摆厨师是:" i5 u- N5 C/ `% P& n" |' z' l6 O
A:Tournant   图尔南) @+ A) V- [5 l  _
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29.Another term for the wine steward is:
1 z' V; O; f* m! X. ]3 }葡萄酒侍酒师的另一个术语是:
8 s) V9 k4 x7 h3 B0 n. UA: Sommelier 侍酒师$ ^2 {* v( _% l1 Y5 B7 P

& @- b, E, D2 {, S" T9 h30.Molds, yeasts and fungi are examples of a:
4 }; C8 n" x$ k9 T0 Q4 ]1 e霉菌,酵母菌和真菌是一个神马例子7 |, c& Z2 m% e" L5 `3 m
A:Biological hazard 生物危害
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( R- S6 l1 u, {- h3 O6 T2 A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( g* C6 ]' `+ I' u) l根据加拿大食品检验局,食品的危险温度区在多少之间:* t% r. W" O3 c/ B& ^7 ^  X0 s
A:40° and 140°F (4–60°C)     4-60度0 V1 y6 l- n: K; j) @+ j  m4 a
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32.All bacteria need the following for survival:
$ u1 c8 o% o) `所有细菌生存需要以下哪些内容:
. H  x) f! l2 C: UA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 p. G" H( ^% }  V7 `& ]5 N0 H
: {' `6 r  e# ^4 Y
33.Which of the following correctly represent critical control points in a HACCP system?
" [4 i$ J8 A- o* J, f$ d: I8 u5 ?% K以下哪项正确表示了HACCP体系的关键控制点?2 O: \1 I" P; F3 N, H
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 K0 S! \- @: Z+ g8 `+ ^$ ], G) @+ |食谱,接收,储存,准备,烹饪,保温,冷却,再加热' ^1 J& ]8 S1 w8 Y
3 ~4 c) ~' ^$ I& O6 |' v$ E
34.Which of the following is not an example of a carbohydrate?
1 r, f  v- b1 G下列哪一个不是碳水化合物的例子?
6 o$ p4 }0 {$ }3 gA:Essential nutrients 必需的营养物质2 R6 ?  F  ?0 d+ Z7 r8 F5 r) X6 C

" K8 _  y1 f0 H35.The process by which a liquid fat is made solid is called:
! U- w+ O6 j0 r1 R液体脂肪做成固体这个过程叫什么
6 U& l, Q; @# N: c$ T  LA:Hydrogenation  氢化
6 W# u4 E  Y- H
# e4 ^$ T. L9 S6 g: Q7 s7 y2 b8 R2 C36.Which of the following is not an example of a fat substitute?' o6 U$ o9 w  [; Y% _- V! w
下列哪项不是脂肪替代品的一个例子" Q: i0 ?4 w: u8 Z8 E
A:Acesulfame K  安赛蜜K表% @$ F1 ], C' q  `

+ @( M& r9 P, z( W37.Health Canada requires that a product labelled "fat free" contain:
4 r& @% ^3 o; }$ Y加拿大卫生部要求的产品标有“不含脂肪“包括:0 W+ [! M  M/ A8 C( m! p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 m! ^6 E8 B/ c9 \, V; I5 n- q
9 a0 a0 U- G$ s8 O% I2 u38.Which of the following is not a problem associated with converting recipes?
9 k0 ?, o  h% I( `4 {, K$ U下列哪项是不相关联的转换配方问题?  q" F% ?, M# _0 Z
A:Unit cost 单位成本: V0 ~) `4 c" y' ?

9 C& ^, y! d/ n- y& [  k' j+ J39.The condition or cost of an item as it is purchased from the supplier is called:
2 P: [" L# e) U; ?: @从供应商采购的物品的品质或成本叫什么
3 h# W! J+ g4 }) U- aA:As-purchased cost 购买的费用
4 Z, j: o# v9 b, s" Q& T2 Z( C9 @( X7 z3 [/ S
40.The amount of stock necessary to cover operating needs between deliveries is known as:: W5 N' p/ Z8 S# O! z, A
在新货到来之前用于日常所求的必要库存量叫什么4 k- |0 i. W! z2 I9 |
A:Parstock 基本日常最低库存
9 |+ t9 [4 J8 c3 e6 z$ Q8 f+ M" _  r" ?% w
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 q- D6 K3 Y2 x8 v/ F- m( F. H) u
下面那个缩写是用来表明正常库存流程?: `8 ?$ ?4 O% d( o; e7 _+ w, }# f- r
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?  K& u* |3 @& S7 Y! b
下面的那把刀是用来打开蔬菜吗?
+ q) a) z; R+ c9 T5 }! zA:Bird's beak knife   鸟嘴刀
! ~: E8 v+ M! B' shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird  l) P3 L4 m8 Q5 n7 x

  r; Z6 d6 B+ }: T43.What is an instant-read thermometer best used for?0 }! N6 K# `6 R" c/ F+ X* I' H& O
即时读温度计最好用于那方面?9 `& F9 M$ n& U% f; e# {
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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/ L$ \* g' v/ ^6 B2 v! S& v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: b1 T3 a: Q; Z: O) ~下列哪些金属材料受热均匀,通常用在铁板而且非常重4 u  _" y( m8 b) g) z& u
A:Cast iron 铸铁
3 z  Z2 E' R1 H7 q" K7 k$ K
8 K/ K- Y' i5 _  g; {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 e! ~* b( j& C4 ?4 R8 |+ n6 }哪件装备下面有一个可移动的碗和一个S形叶片?
5 k. p' B1 b! ^5 DA:Food processor 食品加工机# v0 {) @/ o' ~, A+ |
http://www.google.com.hk/search? ... iw=1263&bih=5724 \+ `9 [' j* g

0 T( J" F; e/ V2 Q- c46.Which of the following is not a rule for knife safety?/ u* T# _: P  F0 ]6 e' h( r, j
下列哪项不是用刀的安全规则?
+ D% B$ w4 n7 \* b8 p- B: o: d6 G$ K2 RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 \4 ?& a# P0 B; I) M3 A( C
) C4 Y- q7 }2 {$ M( v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 V, d" M  \8 ^) a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 L7 c9 r: D) `
A:RondellES
1 B& J8 w7 |* u% r! Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: q) F  R6 l( l! a8 c

0 g  Z) }  h6 P. B* c: l48.Which of the following is a diced cut used to garnish soups?
2 C# f* x8 V' R  Q- Q+ I; y& w下列哪项是切成小方块用于汤的装饰?) z3 w3 {* k! ?# D1 e5 |9 n
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 p% k% j+ P4 u2 B( Z! q6 l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# f- `  J2 t8 n: a# U$ c9 i& }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!!——
! ]2 w3 ]- c8 d7 w* g* SA:Gaufrette 4 n- \1 P) e$ x3 J) F
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" |( s. i% a3 p) a. omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" X, t  @, L# V9 k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& E% n: s) c1 I* }. C
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 N% Y# f2 y. J( r5 n; T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)( l/ V' ^* x; ~( @
A:Cilantro 胡荽叶 香菜
; h' e$ A( [) \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 F; C1 G! a2 n& X. Z8 T1 D
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60.Allspice is made from:' O! I# W# f/ I$ m
多香果,  多香果香料是什么& Z* N, w0 @" S2 K2 v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( f9 b  L- y: E2 m; \( a3 ~
A:A dried berry 干浆果# L' `5 h' ^8 |3 Y# z: S% P
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61.Which of the following are used to make a sachet d'épices?
1 c$ H3 e5 J- v; t下列哪些是用来做香包德épices?. Y7 c. I/ V+ V* C# y* i; E6 K0 T
http://www.sachetcatering.com/
3 w5 V! w* w% wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- K. n  H: ^# r
' m) P: c+ |8 k62.Which of the following condiments are not soy based?3 ]. _7 F, a  R7 s$ b
下列哪项不是酱油调味品的?
. B8 j: c: _* ?  `4 k, OA:Wasabi 日本辣根
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/ L# T$ q: Q7 j4 h6 i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 @( q2 o' L7 A9 R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:# Y% M) v# |; g  c
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?/ i2 y; ~  _) F  f3 C
下列哪个步骤是不是正确的蛋清搅打程序?) l$ k# P& P3 b0 C
A: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:& d* C0 D0 n4 i8 G* x; R
A:56g and 63g 56克和63克5 ^" O3 u$ v8 r8 ]' E
9 U+ `' @. ]# z
66.Evaporated milk is a concentrated milk that is produced by removing0 I9 v' J: q* x8 H! l2 d
炼乳是一种浓缩牛奶 是去除什么做的
8 S, Y2 \( H6 _$ V+ Z) F, RA:60% of the water 60%的水
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9 a: ~! D+ _& i8 Z67.A method of cooking that transfers heat through a liquid or gas is:
5 g5 Q2 P( U( `" R一种烹饪方法,通过转移液体或气体是:: \  r5 H1 Q5 _& K
A:Convection 对流4 l7 R8 E- M! p. i, S$ r5 {
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68.The cooking of starches is known as  烹调的淀粉被称为
3 f0 x4 H- `: m- c( Z3 q9 ~% P/ [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?) w* {& @* D; H1 S, K1 M" L
A:Braising 烤6 V/ E# g: i6 d

9 }: ?' P  Y( ^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:8 S8 e  X6 D3 z, Z, x2 C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 `$ E. b: }/ _  z; ~) j* i
6 y' l  j4 b. w  }
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
; q9 }4 @; |2 |) m5 C$ {. lA:Fumet 原汁( J2 V4 f+ ]6 u

8 f$ T1 R+ p7 o1 P$ o* r3 k72.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7 \7 s& _8 O/ I* x9 R
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?
0 ?6 x! V' V' E( l2 Z0 H' t下列哪一项不是用于制造高汤(低汤)的原则?
! x: J$ J* w( U0 S0 T, N9 O6 i% W+ ?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
) A: p. c; i% q% FA:Remouillage 法语熬汤
0 F' B9 k2 n1 G0 Y$ whttp://www.haibao.cn/blog/post/176242.htm
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