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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。. s: G6 j6 b; i: T7 v0 p& {

! x; e$ \) }) _5 O2 g7 S/ D" w; N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。
+ m6 t6 w1 D: O7 d6 _1 Z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
! A& R5 C6 h! |& P" Q. ^1.Which of the following methods should be used to determine doneness in a New York steak?
  g' G2 j) [* k# n" |6 o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 ~) N8 {" P! s* v7 [- }
A: pressure touch. 压力触摸3 F; u. \0 f9 b! h  K6 E* S) W
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ b0 Y$ ~- J0 i1 g. 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/ j% z7 u, ~5 t1 Y$ X( ^6 _5 p
A: acid  食用酸
" n' f) r: r: k4 u+ V5 K" B. @3.Vegetables are major sources of which of the following nutrients?3 g- J; O3 k  \$ E5 w3 {* f# r8 ~
蔬菜中包含的主要营养有哪些
. V) J9 W* r( Z+ [# pA:vitamins and minerals. 维生素和矿物质。9 g9 `  u# @1 {$ }( ]) L- X* f
4.Cauliflower is commonly served with
1 V* C6 U: I3 o花椰菜(菜花)最常见和那种酱汁搭配
. C: `' F! @) m: GA:Mornay sauce. 奶油蛋黄沙司1 Y$ w# V) C$ _' p
5.Which combinations of products are found in pie dough?
- y% a4 \5 U& K8 C6 e/ t- K+ Y下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! @8 M" Z. p" F2 P. L% W
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. }) @) z4 c+ [( h  u: {# y5 [6The French term for mussels is 法国语青口(海红)叫什么; L* L$ p  }7 K- n
A:moules.法语青口,海红
1 V* i1 R5 V* V3 Y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
2 e$ F# q, m2 t" tA:faintly fishy. 稍微有点似鱼味& D% ~* }+ y# J6 H
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ h2 c% n: l3 G! z3 |A:2 days. 2天0 |! O% ~+ D. ~. u2 @3 g. N
9.What are the principle ingredients in ratatouille? 1 ~( z/ r/ E* j8 f) w2 q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% i( }0 @6 |- ]
A:Zucchini, eggplant, green peppers, onions and tomatoes* c0 q# X2 y  K* l7 ]) D
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- C  g: f& V$ h
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" Q8 l( ~0 ?% ?" mA:cook food in quantities that will be used up within 20 to 30 minutes.
7 M. D. ^1 f) I/ @$ f大批量烹煮食物要在20到30分钟内
6 l. T3 Y6 V' G% M$ S. t11.What person has the authority to issue a Health Permit?/ f" c1 D' Z' o5 y# ^3 g) m
谁有资格颁发健康证(卫生证)。
- ^2 |2 ]" W0 s* ^, O7 G% m1 U# UA:Medical Health Officer.  c# ?! I) }  d# ?  G$ \
医疗卫生官员。8 U+ C5 _0 }( }9 Y$ R
12.For what period of time is the health permit valid?) a+ {/ [3 q, }3 `  e, m6 Q
健康证的有效时间是多久?
0 O. N5 g% j, z  C! t6 [A:12 months.12个月6 L5 l! n0 E4 X. O) m* B
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; V0 Z( R1 |# X/ V4 J
在食物和饮料准备区,通风系统换气的标准时什么
, e( B& R3 W) v1 A- u, c/ q4 wA:08 times each hour. 每小时8次+ y8 H2 w* g$ W( t4 t; h
14。The minimum temperature for manual dishwashing in the wash sink is( F  }4 A0 U. r
手工洗碗,洗碗池的水温最低多少度?
2 K3 q  V4 d; E: X; TA:110 degrees F (43 degrees C). 43度- k' p8 v/ H0 p$ d8 l3 F: k
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# [& e- d, }" T0 b用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: ^9 L4 |5 a; C& A8 c+ r+ HA:180 degrees F (82 degrees C).  82度
  J9 j3 D. H! K! U% w4 _16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: l" ^8 u: @: s& C  ?& [2 t, i1 c用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 e( ^' z' N) {5 V- |6 ~, _
A:en papillote.  法语自己理解
& K6 q9 r4 |: _8 p7 H+ l17。Wing or Club is considered a/ O( m4 F# ^" t) u. x' g
翼和CLUB 被看做是一种...
$ o6 H/ q5 \# \, `A:Bone- In Cut     带骨切
. t  W. H# |+ v& l; @9 H3 u18。New York is considered a   纽约牛扒被看做是一种& v6 E0 o3 N4 d' s
A:Boneless Cut     无骨切
; D1 R2 x" W2 i$ m7 h5 H/ J+ `; Y" {19.In general, a court bouillon for freshwater fish will contain
: g4 y2 k" u* u3 ~" t# l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  p! r' h6 k
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) _. P7 Q0 J9 [
和做海水鱼同样数量的调味料和香料
) [# D' o+ _6 d# E20.Anise is very similar in flavor and appearance to
6 u) S4 Y! E7 c8 G. _( Q! c5 b) T# }八角和下面的那种原料有相同的味道( e8 F7 ~4 A9 R% \6 A4 Y# h
A:fennel  茴香
+ B7 g! o4 \* `, F5 V0 b  c$ x1 I1 Y6 r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' L: p! L! F1 Y* N' D% y" L下面那种原料更像大葱且有平面的叶子
& s7 q; P* \: K: `A LEEKS  似蒜葱 (这边人叫京葱)( P) l, t$ T) {  T* F! d
22.Which of the following cutting shapes refers to a small dice) [- X1 G* b" c. I# T' F; g' E7 b
下面那种刀切形状指的是很小的粒(末)
# V8 q; A( I, g+ P7 n- Y* _) TA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' Y- c/ s1 _3 K* c7 g" A" U23.Oil is added to the water for boiling pasta in order to
; v7 t# h$ b; q4 N向煮沸的pasta (意大利空心粉 )中加油是为了
" N- H, [6 j3 `/ ^6 DA:prevent the pasta from sticking and to minimize foaming action.0 O4 I0 _4 r; U& w
防止面条黏合并降低发泡。
3 L: l5 l4 b  }, y3 s24.Which pasta dish features pine nuts and basil?
2 H' y! @- l4 E! F5 y! i下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). V; e3 }6 _8 K; q
A:Pesto.一种绿色的意大利面酱
  [3 \. r: H$ e, y/ [. y. c* ]http://www.tianya.cn/techforum/content/96/563836.shtml
) J2 U$ A6 E- z
7 W! _7 H. m1 @/ A! ?2 ?25.Which of the following is a spring vegetable similar to spinach?
- e" i) f$ Z: }! X5 }下列哪项是一个春天的蔬菜类似于菠菜?
( Q+ X; [3 ]7 y; W5 m) k* x9 FA:Sorrel. 酢浆草。. A% W5 I8 |6 R; E/ _! V
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:
. m! I6 @- H. y6 ~  R" T哪位厨师最早带来高水准浮夸的美食3 [3 l# @2 X8 v" r1 G- [$ c
AAntonin Carême 人名 安东尼·卡罗美/ G# Q  |6 X1 W
2 I- E$ F* F& i
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ N% L8 h; |6 P, G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" l5 c' G$ s4 w$ [
A:Cast-iron stoves         壁炉
/ q7 L! W+ A  V8 M) P2 c9 x( Nhttp://www.usstove.com/products.php?id=6* Q% O- {8 o) X0 ]

: b5 [- Q$ C9 S  M% s$ f28.The French term used to describe the roundsman, or swing cook, is:( G9 F8 w5 M: I& \7 n) o
法国术语,用来描述roundsman,或摇摆厨师是:" L+ y$ Q, \  w% ?$ r
A:Tournant   图尔南- w/ d* r; k" G- b5 ~+ j0 t

- O3 w1 ?& f" A8 r29.Another term for the wine steward is:
6 J' N% ~0 W: N  G葡萄酒侍酒师的另一个术语是:( r. r9 \5 l$ K3 L1 E2 m
A: Sommelier 侍酒师
* n, a: P& A, S( X/ e4 [3 I3 ~
30.Molds, yeasts and fungi are examples of a:! y0 c8 S4 P8 G& I  H2 c; v
霉菌,酵母菌和真菌是一个神马例子
( f9 c' @# c# E, BA:Biological hazard 生物危害- o4 x+ x- x, F- [* C, n

6 Z6 S, p+ Z9 n. y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, U% t6 s7 `! [- b7 z* ~  }. e根据加拿大食品检验局,食品的危险温度区在多少之间:
  ~. [0 q  b/ c( x9 [A:40° and 140°F (4–60°C)     4-60度" T/ i9 c$ m7 l0 G, B: r

9 C8 }. y( x. l  n) d  }32.All bacteria need the following for survival:
  a/ E* t, T" H$ }. a5 K, o所有细菌生存需要以下哪些内容:. Z5 w0 ]; Z4 v0 _" t2 W6 g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& I1 |& k9 G1 K6 g6 y% p% F
# ~/ D  n; g  @) a33.Which of the following correctly represent critical control points in a HACCP system?
3 _5 u" B5 a) x/ V( s以下哪项正确表示了HACCP体系的关键控制点?7 d' c" y" O6 Y. q* }" v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 ]8 C; N7 R; t0 j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 q$ t9 o% |& q: T4 J5 `( Q: m

: l4 m, ?3 U& b6 `# ^34.Which of the following is not an example of a carbohydrate?
# Q9 N% r1 B; N  ^; r下列哪一个不是碳水化合物的例子?
1 Z- p( S( H% i/ ?" _* E1 xA:Essential nutrients 必需的营养物质3 G! E  X7 F( ^( h5 }" Z
- X& d5 a0 a$ O1 U7 ~# R% ~
35.The process by which a liquid fat is made solid is called:8 c+ H% ?# l2 ?" a' W7 P! @
液体脂肪做成固体这个过程叫什么
) C: @' v' ]' G$ ~) o* }' ZA:Hydrogenation  氢化9 V4 f, L5 b+ |+ {7 z0 I
3 E) Z' B" y* r: u- y
36.Which of the following is not an example of a fat substitute?
1 Y3 ^) G. K0 n. N' D- {1 K$ {. ^下列哪项不是脂肪替代品的一个例子
( ~. N& ?, L( s! A4 m) ^A:Acesulfame K  安赛蜜K表
- C% u; M" ]2 Y4 Y* j7 S
: v3 {- ~+ \, E$ P9 V8 {37.Health Canada requires that a product labelled "fat free" contain:2 }3 x2 g- k( d2 n$ C) N
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 {$ S; C9 Z) T! rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 w9 F, P2 d' p8 `( c9 O8 H5 f3 T& v2 d. W
38.Which of the following is not a problem associated with converting recipes?
/ s6 P# I9 Z, f+ H. w  t下列哪项是不相关联的转换配方问题?
  ]' D, ~% D# x0 r) F! tA:Unit cost 单位成本  p; S! \# u" h4 x

/ U- x0 [0 V, e0 C39.The condition or cost of an item as it is purchased from the supplier is called:
, {/ L0 p& r8 L7 s) D6 m从供应商采购的物品的品质或成本叫什么* s% ~! g3 \' m% y
A:As-purchased cost 购买的费用
4 V( n) Y/ `/ e9 o  Q5 h% {( E: \" z, R" q0 P* A2 G
40.The amount of stock necessary to cover operating needs between deliveries is known as:3 D+ N- A! \1 |2 N
在新货到来之前用于日常所求的必要库存量叫什么
, S( c% _( e6 q. eA:Parstock 基本日常最低库存- i$ a' F5 X( j/ I

1 @3 t# b$ |% i: F( v3 V41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 b7 {4 q7 V* _' [2 K下面那个缩写是用来表明正常库存流程?0 K; ~0 w4 Q' [) l$ R0 [2 D
A:FIFO=FIRST IN FIRST OUT 先进先出
$ ?% P0 z# v  j- C; P* B; R2 j5 T7 N# ~8 u6 K) b6 |
42.Which of the following knives is used to turn vegetables?3 T# g2 `( O6 u
下面的那把刀是用来打开蔬菜吗?
2 m/ {/ k# ^$ iA:Bird's beak knife   鸟嘴刀) f3 k+ b8 F0 V6 A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 O8 H, @/ {: A- |/ [8 z9 |4 ?
43.What is an instant-read thermometer best used for?4 Q! ^- [5 t9 u9 J
即时读温度计最好用于那方面?
' C. D4 ^8 i' j  T- b6 V9 \A:Checking the internal temperature of a roast 检查被考物品的内部温度; R4 ?7 v# B' h, E
3 \2 I; p) c( }
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! _/ Q+ k; f) i% V: A' S; M$ b* M下列哪些金属材料受热均匀,通常用在铁板而且非常重) {) u/ l" k( u/ H( J1 O' ?6 ]
A:Cast iron 铸铁
/ ?1 P$ o4 u; m+ \7 O7 s" Z  `( q. C3 X* Q9 D  g7 i/ F
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) T2 B7 J/ S$ |" |
哪件装备下面有一个可移动的碗和一个S形叶片?" V  U! X5 C7 q0 m1 @
A:Food processor 食品加工机$ @) L8 B4 F. X' Q# m2 x2 @: c
http://www.google.com.hk/search? ... iw=1263&bih=572+ h8 g; Z$ X8 {) y6 m; q& @

/ }" |( G* b9 W( J8 V' \. e46.Which of the following is not a rule for knife safety?
% e, M0 N! |  [3 w' V' R下列哪项不是用刀的安全规则?* A9 G8 b3 K9 D/ d) r/ e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! ?0 F# |( p3 S6 y
; U" y/ J. n* V% z( i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ r, Q# I( m6 B7 g+ }- Y' W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, I9 ~7 h' i' J8 XA:RondellES
& Y) I, p" I, h9 Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 {1 C$ a3 [7 _% f! B, f5 k0 d
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48.Which of the following is a diced cut used to garnish soups?
0 z  T/ K( _- [6 x9 s2 G" e' h1 b下列哪项是切成小方块用于汤的装饰?4 c" S) q  G3 o+ ~! S+ r* x# \0 C6 F
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' [. _. q6 {" b49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  h$ P, N+ n" C" c+ r# |6 h
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!!——; m8 M& E  N& F8 B: T3 i0 A7 K
A:Gaufrette
  j0 E, e8 M7 h4 [3 J# f' \! Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 e- \8 i9 q- M  O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  d! ?' Q2 P$ }% v, \' }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" O) ^9 J/ d, i6 }

# k* Y) e0 x& s& ?! ~5 u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 {( w; K0 K( a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)
  @$ L8 A% v: sA:Cilantro 胡荽叶 香菜
  Q9 e3 O" x: i% phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) F( `4 J" ]5 m2 `2 O- M# V- C3 j

" x; `; ?. ]% p, E4 S. q( o+ n60.Allspice is made from:' Z$ t, O  K4 o' F
多香果,  多香果香料是什么
# K! Q- I5 Y. c( }, q& ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 e9 Y, z4 W- _A:A dried berry 干浆果
5 E; {; Y; R8 ]& ]5 M
' W) o% j  Y# R) w6 [61.Which of the following are used to make a sachet d'épices?+ V) W2 M/ J6 R1 J, W0 S$ X1 {
下列哪些是用来做香包德épices?
1 j. }0 y) c# O7 Jhttp://www.sachetcatering.com/* C! k% N6 h& p3 F+ g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
5 s- P" ?7 w+ A! \& i8 a! R; @# e1 G
- w  X: _2 M# M/ Q62.Which of the following condiments are not soy based?
+ }5 D; F; t1 T  i下列哪项不是酱油调味品的?: {0 N2 w% u" W8 q  t7 H& X7 f
A:Wasabi 日本辣根" x, g. P1 k3 @2 Y

! A/ ?% ]. ^  j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 V' J$ K, E/ Q/ \+ ?
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:
( M+ T3 c" ^( @' K) ]% |4 h5 |A:Pasteurization  巴氏杀菌
% h: \& r- i  v% t+ [; j# t& L/ u' c; j* t  C+ o
64.Which of the following steps is not the correct procedure for whipping egg whites?) e" S: e; D# g- D
下列哪个步骤是不是正确的蛋清搅打程序?
4 g& @- `* N0 R9 G  TA:Allow to rest before use. 允许休息后方可使用。
$ N4 }, K( b. h1 H' ]% ?: ~" m
8 o7 w# F( d3 o+ O2 {2 C' [65.The weight of a large egg is between:一个大鸡蛋重量介于:
" {( w- w+ {5 B* fA:56g and 63g 56克和63克
  o  R1 m; X% P7 }' z% M/ r4 Y3 S3 s: G& v. b* @
66.Evaporated milk is a concentrated milk that is produced by removing
+ ~5 ]# N' |2 U! Q  `炼乳是一种浓缩牛奶 是去除什么做的
' o+ k6 q1 w% A" c1 ZA:60% of the water 60%的水' O* q& d( i/ X8 H. |

) P( i/ R9 ~. X' e67.A method of cooking that transfers heat through a liquid or gas is:" U! \+ _) }1 M! O
一种烹饪方法,通过转移液体或气体是:
* c0 M* Z  ?9 @. V$ }A:Convection 对流# W, h8 `  K, N1 d1 q6 w
% O% \) Q0 N, p- W, w' J( ?
68.The cooking of starches is known as  烹调的淀粉被称为
, c* s7 F) |; d8 W" \! t1 CA:Gelatinization 糊化9 Y& v+ X! J- D$ ^# o

( o5 F8 ]& n6 }6 D( H9 }) C. w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 _* y7 K% W# s# r6 z
A: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:# N' e! u: S: S  T5 R  y& s2 |0 Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ o; ^0 M3 r. J7 L& Z7 o+ I4 D# {1 ~( T: g
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. u3 |1 m( i+ ^7 v% M! R
A:Fumet 原汁
; S8 h( B& {2 l9 p1 c) B, c, B* H7 x& O+ S+ M4 b; y
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& x1 f' T5 |& c3 P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- b1 E, |! q) |$ K- U; s
2 ~) L$ x+ }) l# @/ r
73.Which of the following is a principle not used in stock making?
. U  p! z9 q: ?9 f5 B7 R2 e3 U下列哪一项不是用于制造高汤(低汤)的原则?
' c9 P; O& ]- H6 C8 w7 oA:Start the stock in hot water.开始在热水中操作
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- B0 N& ^9 `3 p$ k$ 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
/ v1 e! o& w8 {" C: N7 j& cA:Remouillage 法语熬汤6 ^2 t- n" K/ F
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