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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/ O2 G

3 w: J. {* s' {7 H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 ~. K- O9 F4 c0 E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4 F, v0 @2 p6 Y2 F) P% q
1.Which of the following methods should be used to determine doneness in a New York steak?* H0 R3 |7 \6 L
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)4 L/ i6 j( d3 `/ v0 l6 m
A: pressure touch. 压力触摸8 L, Y3 o5 D+ V$ H8 b: }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  C; d% Q$ o. [. V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) J; [; d4 {5 V
A: acid  食用酸- t3 h4 M  R* U: ]( v+ X8 u4 L" N
3.Vegetables are major sources of which of the following nutrients?
' P) N  B- A1 H' ~2 r% B蔬菜中包含的主要营养有哪些8 G1 r( V, f% D/ J, B
A:vitamins and minerals. 维生素和矿物质。
4 f8 r# B) y8 c" \9 R- R4.Cauliflower is commonly served with
' V* B. g3 q/ f0 d花椰菜(菜花)最常见和那种酱汁搭配2 ]- W5 h5 ?- h0 S& A) }
A:Mornay sauce. 奶油蛋黄沙司8 z$ U1 I" P1 ]
5.Which combinations of products are found in pie dough?
2 O$ J' ~# G( [% h- 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??)
2 R4 v2 o* c7 g: q% PA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 o- R5 [6 e! |) p) {! L6The French term for mussels is 法国语青口(海红)叫什么! Z9 L3 Z0 H. L, N; A* U4 s# }
A:moules.法语青口,海红
& a9 H; V( y$ N  G7 h  P2 ^7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' l/ U' L* ^% g/ k8 |2 ?9 i! B
A:faintly fishy. 稍微有点似鱼味" C: J0 X! W" A! g; j
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& u3 j* \3 Z( o. H3 gA:2 days. 2天
5 }& `. ~% r  ?# ]6 K; r- t4 V9.What are the principle ingredients in ratatouille? " `* z8 i" V& ?2 v) f; A! ^2 J
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; z0 t% N$ a1 V2 `A:Zucchini, eggplant, green peppers, onions and tomatoes
0 I0 p& P$ J& _, m. s西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 K; c% m" S, f' W* \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ V  u1 a5 e5 ]9 ?( }  a- uA:cook food in quantities that will be used up within 20 to 30 minutes." Q2 L- y6 C: D. i6 \
大批量烹煮食物要在20到30分钟内
$ |( V9 z& ]2 s# K( u) I. M11.What person has the authority to issue a Health Permit?5 S2 u' F" N# ~3 q9 k/ p8 f
谁有资格颁发健康证(卫生证)。
3 Y& |& e- v# o- @6 }A:Medical Health Officer.# g. r% Z  {, W) o; O' U. N1 b
医疗卫生官员。7 Y; |; M4 g' m" Y& M. a
12.For what period of time is the health permit valid?9 F9 A: U0 ]9 F( P6 z& C! Z
健康证的有效时间是多久?6 |* |5 S% w& u* Q; e5 E) y  E
A:12 months.12个月. I8 k8 {) p* y7 \; @! R1 u* ^" n9 y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ Z) ^3 Z- c) q9 h2 n在食物和饮料准备区,通风系统换气的标准时什么! i- y5 ^# P5 ^4 u  V
A:08 times each hour. 每小时8次
! E' H' }* P/ t1 r$ \8 o; A/ y14。The minimum temperature for manual dishwashing in the wash sink is
* S' |4 O- k. w  {/ g- [手工洗碗,洗碗池的水温最低多少度?8 m$ n$ r1 j( c  h
A:110 degrees F (43 degrees C). 43度
5 `' M6 A$ ?' V# Y, G- k5 K# Y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- J( j7 n# ~9 e/ f, e2 v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. w/ @8 v& H5 Y$ I' {
A:180 degrees F (82 degrees C).  82度
" `2 ^7 W& w) t9 d6 ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; q9 {4 M: q5 h6 x3 U0 @用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# n" ^$ f) ?5 R8 }" C+ kA:en papillote.  法语自己理解
. x+ {$ p( W6 c! c) t17。Wing or Club is considered a& j' Z3 r8 ~. {7 H
翼和CLUB 被看做是一种...8 z; I) ~9 B% x) Z8 k) P: `
A:Bone- In Cut     带骨切
8 F& X8 ?( A% e& p18。New York is considered a   纽约牛扒被看做是一种
( J6 q) J% ]1 v, T, BA:Boneless Cut     无骨切" c" Y* \  X% u* ]5 x
19.In general, a court bouillon for freshwater fish will contain
8 F5 L& f5 H$ V% b/ W5 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
; q/ y0 s* x3 p5 U" B: K0 rA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ {  i0 O4 c! Y4 T* q* _
和做海水鱼同样数量的调味料和香料
3 p3 }$ M, t" A( x+ x5 o* g  p5 l20.Anise is very similar in flavor and appearance to9 Z' b& d& U! |" L; P. Y) \
八角和下面的那种原料有相同的味道
& @7 E; F8 Q6 g$ H7 {( O( \A:fennel  茴香7 ]$ {- e( G, ]  v
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 N; o/ w+ j3 _  C  p
下面那种原料更像大葱且有平面的叶子
2 Q- \4 i: b( U$ N* {) r0 X5 pA LEEKS  似蒜葱 (这边人叫京葱)
- f6 z% d" w1 t. O22.Which of the following cutting shapes refers to a small dice9 `, Y" B8 J* o* j6 x5 ?; P
下面那种刀切形状指的是很小的粒(末)
6 O% l3 |! |; z0 lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 P1 \" ?8 Y- b1 O7 U# s2 C0 ]$ w
23.Oil is added to the water for boiling pasta in order to( _, a# X* y% J) ?
向煮沸的pasta (意大利空心粉 )中加油是为了
% W% p9 v/ _; T8 GA:prevent the pasta from sticking and to minimize foaming action.
) D8 T9 }1 H5 F8 }防止面条黏合并降低发泡。5 {7 v- E" l% v5 V- H/ `
24.Which pasta dish features pine nuts and basil?
+ S7 ~3 f' ^# {- j3 `1 e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). [# |% V" U# p  U
A:Pesto.一种绿色的意大利面酱 % x5 x4 J2 k" A# I# h
http://www.tianya.cn/techforum/content/96/563836.shtml& H2 ]/ F1 _2 j# B6 u" d7 m* h4 k  h

& y- S) }$ B1 p" Z( i; m2 f7 ~25.Which of the following is a spring vegetable similar to spinach?
+ B4 U( x3 A0 Q, C6 K4 ~下列哪项是一个春天的蔬菜类似于菠菜?/ \+ A- z" }7 K8 \5 G+ c$ h
A:Sorrel. 酢浆草。
5 i: {0 I" x3 E/ c& _' [- Khttp://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:8 Y( z0 E8 e; l
哪位厨师最早带来高水准浮夸的美食
1 C/ S9 N" H: I; j) YAAntonin Carême 人名 安东尼·卡罗美
# g' {7 O8 I3 ]- r( H# }( P- K0 h" P8 Z' Y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% l. P. C# S0 b) p( \3 o8 _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 y2 Q+ K2 e8 Z( }4 `
A:Cast-iron stoves         壁炉
1 k- T' ~7 R& w1 _# _http://www.usstove.com/products.php?id=65 h+ r* v. c. X6 m. L/ U9 f4 }- m3 u
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28.The French term used to describe the roundsman, or swing cook, is:
. D' B1 u) g( V* y' |4 E# G法国术语,用来描述roundsman,或摇摆厨师是:: g( m1 _& d9 f8 l
A:Tournant   图尔南6 {# K6 I5 q1 r6 X

5 y0 j! y( U2 r$ z2 T% B# L( d29.Another term for the wine steward is:
4 {6 r6 j: q1 {% w, g" L) k- N葡萄酒侍酒师的另一个术语是:
9 _' t3 a  J9 p8 ~& tA: Sommelier 侍酒师
) M  U% @. P3 K1 o0 x! x2 n: l0 o! }+ C3 u7 K( v3 x% z/ m3 ^; I5 C7 e" p
30.Molds, yeasts and fungi are examples of a:3 w) {5 e& H5 [* Z. l& |# y
霉菌,酵母菌和真菌是一个神马例子
1 L, Y9 O: S- FA:Biological hazard 生物危害
# W9 M/ J# p. S0 j' S6 J1 i) j. M% t- n) H! q5 f2 ], F
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  e% J" ~4 R- @; _3 v
根据加拿大食品检验局,食品的危险温度区在多少之间:
* a3 g9 |( h$ ^- cA:40° and 140°F (4–60°C)     4-60度
' W7 T; y3 _* z+ E1 x: M, W2 ~: v! H: V$ M
32.All bacteria need the following for survival:
, @+ x8 w! n* f/ x% v$ R! ^所有细菌生存需要以下哪些内容:# B, `; M6 \+ P: |
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) e" g9 }1 ~: O: J% O7 w
* `4 s1 z9 K7 Z/ l2 j
33.Which of the following correctly represent critical control points in a HACCP system?% }4 g- D7 z  y# P: N
以下哪项正确表示了HACCP体系的关键控制点?; ?3 v* Q; {3 e8 [& u: Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 ]# B6 L3 H3 [5 H% J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 R0 F0 h; `7 N; z) d# r  u. @" A. q1 _& @  Z, r  z2 E
34.Which of the following is not an example of a carbohydrate?" |: r1 m+ d) m8 c- z; S  R+ B
下列哪一个不是碳水化合物的例子?
. @6 c" I0 I' r7 x7 q) HA:Essential nutrients 必需的营养物质% {4 D8 X, M! w. z
/ V: M' M9 W, A8 z0 `+ N; G
35.The process by which a liquid fat is made solid is called:- `, i5 J+ k* a' U4 K
液体脂肪做成固体这个过程叫什么  \2 e8 V! M' D% b" d
A:Hydrogenation  氢化
/ X* G/ [$ j6 v( o+ ]( |/ Y. w0 |7 y& x) V
36.Which of the following is not an example of a fat substitute?
! T; r7 v. |( N! g; t2 E4 E下列哪项不是脂肪替代品的一个例子2 q  z0 }  V6 d% U' V
A:Acesulfame K  安赛蜜K表
# j# {  n8 a- L- s* t
4 ~. c+ G- U4 H$ N: D37.Health Canada requires that a product labelled "fat free" contain:( X: V& e+ w% x! H0 ^3 ?
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 m/ M4 Q4 s; `) k/ a. w) l4 J2 nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 @/ x! F/ z# s

1 t: a8 s* J3 d8 t6 Y6 j& {38.Which of the following is not a problem associated with converting recipes?+ o' m7 ~* M) f* x: n2 G
下列哪项是不相关联的转换配方问题?
% X  G6 _9 F0 ~- v0 H& ]4 w. y+ [4 zA:Unit cost 单位成本" b5 F4 a2 j, X: e! d% X& G6 ?
* @; k$ I+ T% b: c
39.The condition or cost of an item as it is purchased from the supplier is called:0 F' n4 o# d2 D# `& A# ]- p" g
从供应商采购的物品的品质或成本叫什么: `( R) V  a" I8 Q
A:As-purchased cost 购买的费用- P4 _3 h5 L- s* D9 ~! ?0 \
# T9 r. B! P5 O' P: }0 a. @
40.The amount of stock necessary to cover operating needs between deliveries is known as:
) g, X! K& E/ O' r& _; I在新货到来之前用于日常所求的必要库存量叫什么
% O. S) X. X0 t) d9 V( l" CA:Parstock 基本日常最低库存
% z* O/ Y* S% c8 q+ R8 p5 O& y- G  T/ n/ x
41.Which of the following abbreviations is used to describe the proper rotation of stock?1 W% {  v6 u* L3 C" ~: D
下面那个缩写是用来表明正常库存流程?
+ Q: s( `- v# I& Y) X" D. l" _A:FIFO=FIRST IN FIRST OUT 先进先出
% ^  }- i$ T9 [' l1 c3 o) b) i$ _! x: w- O' p- g
42.Which of the following knives is used to turn vegetables?
5 J, _( y* c# j9 p: H1 @( e下面的那把刀是用来打开蔬菜吗?
/ y5 _- y* ~  x. b2 aA:Bird's beak knife   鸟嘴刀3 u3 s8 S" {  K& v" h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% n' _$ ~' x' V8 u8 r+ p
: W& x: E9 k3 f( p43.What is an instant-read thermometer best used for?' ?1 _+ y. s8 x( U. {
即时读温度计最好用于那方面?3 p1 M# V, |5 `' v$ c4 L
A:Checking the internal temperature of a roast 检查被考物品的内部温度
; m. ]& O, t$ Q+ a$ l
0 Q- U  \3 s1 v! A# H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# }9 _" p- O; T$ ]$ ?下列哪些金属材料受热均匀,通常用在铁板而且非常重
( n9 c4 ?: V3 t" mA:Cast iron 铸铁$ t# N% o. l/ F2 q" h5 }; ~; c
2 y* @: E0 P. @, X4 ~
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) t9 q$ W, B& L
哪件装备下面有一个可移动的碗和一个S形叶片?- e& N/ L% P  \6 a: E
A:Food processor 食品加工机9 h& ]6 E* A% }* R  {, k9 f
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
) {8 }" C1 b( w+ _1 b6 u下列哪项不是用刀的安全规则?
0 s$ T; c- ^* ]A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% V' R4 Y4 @' d- n$ B& Q# P2 m5 t/ z- ^6 `- O7 D# ~
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 d0 V2 h, I. X+ Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 O/ E' s2 U$ |. j  r
A:RondellES
  n- m% j  x4 S% i! g7 J% ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% F$ v" u5 y0 z
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48.Which of the following is a diced cut used to garnish soups?
7 x6 q; L# n0 N" u4 c! J下列哪项是切成小方块用于汤的装饰?
% f9 j6 X% v( W: gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! s0 A, Q3 ^7 t1 O. g+ j- ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. g2 @) G1 b/ p# {( 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!!——
# `0 E1 U" x" F. V; [8 FA:Gaufrette
; V$ c7 S) @; a/ Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( l& g# T1 {# I8 ]/ d' a& _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. G2 ~+ ?* W5 b% BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( w7 J" f( D2 P8 ~# l
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& b+ s# l* m" @8 L2 ?  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)
3 z& h( U1 h! A+ U% |6 o6 eA:Cilantro 胡荽叶 香菜
4 [8 b/ o! l2 A; Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: g4 F( [# z' O  o3 }- y3 \

+ y: x# ~- K8 q- o60.Allspice is made from:/ g, }2 Y" X5 W# P6 f6 S
多香果,  多香果香料是什么
. I6 o/ Y, ~3 Q3 P0 i4 p. G3 Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) P6 B8 h' v" M3 z: EA:A dried berry 干浆果
8 `6 R' b; i* d7 b
; ~' z9 r* W  x: Q8 o61.Which of the following are used to make a sachet d'épices?
" A( ^" j- w1 m6 [7 F8 z* B7 u下列哪些是用来做香包德épices?. {5 e2 W" e8 r
http://www.sachetcatering.com/$ r8 d5 U8 e/ ?: ?$ d! O0 A6 O+ @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- u9 g& c8 S" c9 [2 B

7 S4 `0 Q, R4 D  ^& s62.Which of the following condiments are not soy based?
% ^( T! A, u9 ?' E* n8 {6 h' d下列哪项不是酱油调味品的?7 b6 s9 p4 v% W' h# M! I
A:Wasabi 日本辣根
: `( ]7 P$ J7 Y+ u9 ?9 `0 o' c* s! T7 `0 K2 N' V$ s
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* e7 C1 m8 `# Z% I# f
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:
2 F7 y7 m# R5 uA:Pasteurization  巴氏杀菌
5 I# m! n7 k# F; q" o1 Y! h+ ~. W) p5 Q
64.Which of the following steps is not the correct procedure for whipping egg whites?/ t2 F. Y1 T$ b' m: j
下列哪个步骤是不是正确的蛋清搅打程序?
& o5 _  i  V0 i& u5 E5 y5 y; x9 RA:Allow to rest before use. 允许休息后方可使用。2 e' i3 u' q' N0 X/ F

* x# H/ ~9 M# `7 j' _65.The weight of a large egg is between:一个大鸡蛋重量介于:& x) S; i( z& y* j5 ?5 g. \
A:56g and 63g 56克和63克
- f1 X, V- t9 L8 E2 h, O
0 E! r& q( H/ _8 L& A, y1 Z66.Evaporated milk is a concentrated milk that is produced by removing
4 [' F% p  l) Z" e1 P炼乳是一种浓缩牛奶 是去除什么做的
" ^' U9 F! O! A( ?9 oA:60% of the water 60%的水5 U; t/ Z: Q& z6 p$ v; `

2 L/ o2 J4 p& M% {67.A method of cooking that transfers heat through a liquid or gas is:
0 z1 V. S+ u" C& a/ u& E, x一种烹饪方法,通过转移液体或气体是:
3 A( x4 Q/ G4 @2 H! w7 B+ pA:Convection 对流, H/ f: \( O# c
3 T$ |7 k  g1 b% W
68.The cooking of starches is known as  烹调的淀粉被称为
/ q4 s' C) ~7 g) K7 P( g, M& E$ NA:Gelatinization 糊化0 P; I1 r# j) k
0 c8 d1 M+ r! K0 x
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- Z6 P+ C" |; A3 a; ]A:Braising 烤: O% q5 s% d8 C  n+ |1 R/ H

8 w5 |4 M. _' K. l; v) b5 [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:6 y9 {+ u( q& H" ~
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* t/ e4 n: }0 k5 A* Q& T/ J

. B% Q- U: x4 a' c0 r* D% m71.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
/ y3 _! [% V  e- tA:Fumet 原汁; U  y8 @: Y; K6 E) j. f5 l4 ]

# y! ~9 b3 |: C6 n% U8 H72.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
! V' Z) Y5 n5 LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, `8 T+ T! b/ _5 `% E

! h: |2 ?0 O- v8 v" z; ^73.Which of the following is a principle not used in stock making?4 t% D! B# O% `; Z5 V! J- A5 y
下列哪一项不是用于制造高汤(低汤)的原则?! q2 S+ r; i, k1 U% |) N7 B$ M" W- a8 F
A:Start the stock in hot water.开始在热水中操作
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+ k& E2 N' t% r9 U- ^8 {6 q74.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- }( P' w" `- T6 i: v
A:Remouillage 法语熬汤
) [% J. H6 [% `5 Q. |/ ^http://www.haibao.cn/blog/post/176242.htm
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