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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。1 B: F9 F8 S% t! d! |* [/ |. w

; j: L1 }& q- Q8 I. I2 b# I7 H7 Z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 @6 t9 O! x, m0 Q- 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6 z( i) k% W0 ~- [1 k
1.Which of the following methods should be used to determine doneness in a New York steak?
3 a! F! ?8 S6 u  G* @" A2 R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)
+ C* m% m: I5 ~5 C! p7 tA: pressure touch. 压力触摸" l" }. U+ j6 F2 x9 f9 Y8 }* o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# y0 J# S0 T/ o; r2 i: r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
/ F: X7 _7 A( r3 X' I) z% j, O" qA: acid  食用酸
7 c' Z0 v1 Q$ V+ ^/ ^3.Vegetables are major sources of which of the following nutrients?" Z2 ~) S# J2 j" U# q4 C3 E, C1 v/ ^: @
蔬菜中包含的主要营养有哪些
" w8 F7 {+ F, O: K9 \+ f. t7 e7 w& X( _A:vitamins and minerals. 维生素和矿物质。" v8 p0 G: `+ I6 j* N1 E6 P
4.Cauliflower is commonly served with1 \! I+ G  e+ F6 U" F
花椰菜(菜花)最常见和那种酱汁搭配$ [; V+ }/ f& i0 N, Y2 E  |3 x
A:Mornay sauce. 奶油蛋黄沙司
* O& w$ K: z; k5.Which combinations of products are found in pie dough?+ Z; L: n! w3 U' m) ]" A
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ O1 R9 [2 Z# H, x. c7 d
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! t$ A  l1 M- Q% I! S
6The French term for mussels is 法国语青口(海红)叫什么0 S! f! ]% H7 r- M
A:moules.法语青口,海红1 L9 P; E) ?; o8 S6 \' L
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" {! z8 v' n" S! G$ u5 RA:faintly fishy. 稍微有点似鱼味
" r0 u0 Y0 I7 ?! P; [+ ^8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; n& g) G0 y; @- V
A:2 days. 2天
; f3 W+ k1 W: I( @9.What are the principle ingredients in ratatouille? 7 d1 W8 R. a' S2 c* v
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 D8 x  @0 s* k, r( i
A:Zucchini, eggplant, green peppers, onions and tomatoes
: {/ p( I/ t+ Q& q0 V8 M- w西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
- L( R. P# L. c. f/ c& j9 x10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 H! j# ~4 ^. q( y
A:cook food in quantities that will be used up within 20 to 30 minutes.+ D8 \. D( y& y. E/ L, F% \7 Y
大批量烹煮食物要在20到30分钟内' N  x- b1 j" n) U$ c0 _
11.What person has the authority to issue a Health Permit?8 h8 H6 s  d; F2 u
谁有资格颁发健康证(卫生证)。
5 c- o* x$ [9 R- S3 e: ]A:Medical Health Officer.
8 B) @+ H" ~% z& ]4 u4 u# I  Z" f医疗卫生官员。0 N- ~5 S( |4 t
12.For what period of time is the health permit valid?
5 v/ C( w1 x! N# H4 N9 @* U健康证的有效时间是多久?
4 A9 V7 w( p) b' ZA:12 months.12个月
. e* F9 y$ W2 f7 J( x; {1 }13.In the area where food and drink is prepared, the ventilation system must be able to change the air, X$ |: q2 z5 D  f  F
在食物和饮料准备区,通风系统换气的标准时什么
. U# E; L# T2 J4 n; yA:08 times each hour. 每小时8次
4 y7 s5 A: Y& M14。The minimum temperature for manual dishwashing in the wash sink is
1 ?# R* M  d  E4 k# J  B! r$ `手工洗碗,洗碗池的水温最低多少度?& t0 n3 D6 h* R- N+ O' M  o/ Z( i/ F
A:110 degrees F (43 degrees C). 43度
2 g1 f$ C7 T8 u) w0 l' D15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ o, U+ Y. d  I用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 }$ p2 P' ^3 i! L8 JA:180 degrees F (82 degrees C).  82度+ p) m7 u- x5 O# v
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" f; X# Q1 I8 H0 w& k
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 _8 {8 B% C5 w: o  m8 y
A:en papillote.  法语自己理解
+ n: |, O# q  D) j6 _' P- Q1 a17。Wing or Club is considered a
9 q! m1 L+ L- U1 O翼和CLUB 被看做是一种...
, h1 @) k/ [" w7 f% x7 Z& {( L9 c2 bA:Bone- In Cut     带骨切
2 Z% D" f2 i8 N% b18。New York is considered a   纽约牛扒被看做是一种
$ h5 P+ B% O& EA:Boneless Cut     无骨切3 |% d( d7 Q) l& Q' k  k
19.In general, a court bouillon for freshwater fish will contain  p. b: x- b5 a3 h% c3 W+ H
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$ D" [6 F1 v7 H# @! \
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ Q1 Y; t( ]: h
和做海水鱼同样数量的调味料和香料  q$ p1 p8 T1 Q6 H. }
20.Anise is very similar in flavor and appearance to
/ l3 _$ P. E: u6 N& W! ~) t八角和下面的那种原料有相同的味道
; s7 s7 X0 z+ n2 f) l. JA:fennel  茴香
; d8 @1 U, B7 [( \: P# I3 o* i9 M21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 i3 M/ `  g1 c& G5 t- Z下面那种原料更像大葱且有平面的叶子
! D5 Z4 F! y1 ^4 k( ?! yA LEEKS  似蒜葱 (这边人叫京葱)2 n0 `5 B  W5 ^* m, U
22.Which of the following cutting shapes refers to a small dice3 X) ~; G7 B7 h
下面那种刀切形状指的是很小的粒(末)8 ]4 l0 A- S% j; E: o* u
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。0 A- g9 v2 z, L! B
23.Oil is added to the water for boiling pasta in order to
2 t" q1 z; d+ z# ~8 L向煮沸的pasta (意大利空心粉 )中加油是为了3 e, T# `5 r; u
A:prevent the pasta from sticking and to minimize foaming action.
' w' y  Z* \+ c$ ^1 \7 `* L防止面条黏合并降低发泡。8 Y: C- ?% O; }7 {: P
24.Which pasta dish features pine nuts and basil?1 }( q2 Z1 E6 {2 @
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔): ?; J4 P% d9 W; u6 }+ v# V
A:Pesto.一种绿色的意大利面酱 ( I; Y' h- t; t* i# p
http://www.tianya.cn/techforum/content/96/563836.shtml, n* B4 [( j$ y3 C6 W  i9 h

$ s( n, O3 l2 R7 [25.Which of the following is a spring vegetable similar to spinach?
8 T# e% P+ j# j$ i; k下列哪项是一个春天的蔬菜类似于菠菜?; m' H8 L8 H: K" }  U+ a
A:Sorrel. 酢浆草。
) j8 @0 @2 |2 ^+ {5 E6 ?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/ U% s5 F. m: d& v
哪位厨师最早带来高水准浮夸的美食- f& d2 x! @, q
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# z! B& G! d: I* A  ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, i6 p+ ~2 o4 c
A:Cast-iron stoves         壁炉
1 D8 p1 r- s" ihttp://www.usstove.com/products.php?id=6  L; b# p, f4 J
5 a/ t0 `7 b) N
28.The French term used to describe the roundsman, or swing cook, is:
4 b/ C) B$ Q- }0 V9 z/ B法国术语,用来描述roundsman,或摇摆厨师是:
# `# O6 ]8 ^8 J, ~( Q+ w  HA:Tournant   图尔南; {0 g! b2 f2 j: Y+ T* N$ C

- [7 O! u" d, ?) Z29.Another term for the wine steward is:
" Y- p  r, U9 W. O/ G葡萄酒侍酒师的另一个术语是:
+ c! F% }; Q8 D+ Z# hA: Sommelier 侍酒师) g% g, m# @6 o0 L% E* q

# V+ l$ A1 f9 V0 f: F8 z30.Molds, yeasts and fungi are examples of a:: D+ p2 q* c- `2 f$ X
霉菌,酵母菌和真菌是一个神马例子1 Z# X( F/ n* H8 W& b. o7 D1 q1 E
A:Biological hazard 生物危害( b& Y! N4 V( m, R! q( }6 z
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! Z4 Z$ W6 r* 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:
3 z, B+ U, h0 T! W8 T! tA:40° and 140°F (4–60°C)     4-60度
) e. _' s" `9 [- f; ^& {! t
6 u$ m9 Z' D' {5 }$ f7 u% d32.All bacteria need the following for survival:
, q0 ]* z3 P# R' [/ u* W6 i! F所有细菌生存需要以下哪些内容:+ B) O0 _% S' Q6 G- }; `
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
6 q5 n, z7 {$ Q% Z/ ~1 g! P
8 [: q# u: z, d7 {! n' b33.Which of the following correctly represent critical control points in a HACCP system?! K: b! a7 G4 z  T8 U
以下哪项正确表示了HACCP体系的关键控制点?
  F/ c3 J1 {2 T) e% Z" OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   L& y5 k; Z" H# T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ g9 Q+ T/ V0 P* R4 H& b) N4 D. P( V0 K, ^
34.Which of the following is not an example of a carbohydrate?
. e/ E* t; m# q: r2 s3 ?2 Z/ D  x& D下列哪一个不是碳水化合物的例子?$ c3 r% t/ E; ]
A:Essential nutrients 必需的营养物质# h- W  B3 [$ n1 @% M  T  s" g

, m$ V: ]) C  ?8 w& {35.The process by which a liquid fat is made solid is called:/ F# Z; V3 W  d. h
液体脂肪做成固体这个过程叫什么
4 T" ~. L5 w, K2 t, uA:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?% q5 q9 U/ s( j5 m: P1 A
下列哪项不是脂肪替代品的一个例子& ^1 Y5 e4 A3 m+ ~. H' ]6 m
A:Acesulfame K  安赛蜜K表
4 F* W. t% R! @$ Q# H4 t+ y1 `: }$ t% O; K
37.Health Canada requires that a product labelled "fat free" contain:1 I# D" _/ H$ J9 d
加拿大卫生部要求的产品标有“不含脂肪“包括:- u/ \+ m7 _& ]0 g$ ]9 [) n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 c- X2 a; N1 e4 v/ S
" }5 L1 d: y4 H! X) e' d
38.Which of the following is not a problem associated with converting recipes?/ o; M/ I. r7 |! k
下列哪项是不相关联的转换配方问题?# g2 F3 H* y4 M  x" S3 L# w! U) U  n
A:Unit cost 单位成本
" i- ]( U" _& z/ c; l0 \! H
6 {! {* d) P, _% }2 N3 I$ ~39.The condition or cost of an item as it is purchased from the supplier is called:
5 L9 S0 a( X& K' O, g从供应商采购的物品的品质或成本叫什么
! e' L3 |4 n6 DA:As-purchased cost 购买的费用- O. Q" K9 o# a! S0 k
* B" ~3 t( l9 D4 W" Q, o
40.The amount of stock necessary to cover operating needs between deliveries is known as:# U3 p4 k5 o9 X) m8 V8 ^! [# I1 q
在新货到来之前用于日常所求的必要库存量叫什么
: S, J. c8 G+ `+ G' {A:Parstock 基本日常最低库存
+ D2 K+ D% f, \: N1 d4 E- q* }) p: G6 ?# C; |
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 H6 d( P6 Y+ B9 |& S! v5 ]5 u: J% \
下面那个缩写是用来表明正常库存流程?
& l( U0 M" l. R2 LA:FIFO=FIRST IN FIRST OUT 先进先出; P1 w& P6 I* V/ ]! l+ h* z
+ {) p! d$ m' M/ s8 ?
42.Which of the following knives is used to turn vegetables?
* @3 c9 J. Q( w# b" k3 V  g4 D下面的那把刀是用来打开蔬菜吗?
" x' q) L8 a; e, P9 S# q9 R0 y0 aA:Bird's beak knife   鸟嘴刀
' f; T. {' r. H/ P( W& ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- f$ d+ j  N1 ^* U

9 L8 W9 U" E6 w2 ]  \43.What is an instant-read thermometer best used for?
! K9 x) y1 N' q! d5 R5 @即时读温度计最好用于那方面?8 h! {" @6 C" @7 ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% J3 s% i7 J: i8 P5 Y* Z. b* k7 L% _: h. h
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. b4 }9 ?. c9 P9 n5 q. B* C; B1 k& s  H! [
下列哪些金属材料受热均匀,通常用在铁板而且非常重% r9 w7 d. h- j) ]% W% z1 [
A:Cast iron 铸铁$ ~* N+ B, z2 _% g6 P! q$ Q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ t0 q! E0 n9 i  ~0 c哪件装备下面有一个可移动的碗和一个S形叶片?6 j7 p4 v) ~4 K0 h4 Q  G) B
A:Food processor 食品加工机
6 C6 `  ?" e3 u9 q3 E3 o6 @1 Ghttp://www.google.com.hk/search? ... iw=1263&bih=572& l' B9 E2 d3 e. c  `  T  ?
8 ^% R, F2 r! b+ F* c
46.Which of the following is not a rule for knife safety?8 l5 S& h9 f0 Y& T4 m+ V
下列哪项不是用刀的安全规则?$ P+ R6 N# X& ^/ A) ]6 x  U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* I, y& z# V% _# q" J
# n4 N/ [, v* ~% q2 U+ k
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 s% c6 X; {3 E( J& R- r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 T1 x1 t9 u( Z( kA:RondellES
' {4 N9 w; c$ @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" }! ?$ |6 A% q1 `
4 Q% Y% E1 \4 q- b) k8 I2 B
48.Which of the following is a diced cut used to garnish soups?7 b1 w4 Y& _$ n. [1 j+ ~
下列哪项是切成小方块用于汤的装饰?9 r7 \5 Y+ ?8 Z5 q2 q2 v- [5 Z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* t- |/ U  z- x9 w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 e$ m; X$ V1 @: z. o; N0 e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!!——
1 K/ ~& B5 M6 u/ ?A:Gaufrette
. C; J0 u. V/ Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ x0 |2 E$ L  `# w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 X' m( T( M. u) z1 }/ |2 T# nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* g3 u: E7 j; f5 x/ Q
  x; d% H( V4 B+ @: P1 c- P
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ d+ _; d0 o6 m' ~0 h0 z
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)
/ T+ A: Z* ]/ x' U) Q' }A:Cilantro 胡荽叶 香菜
0 U& W2 V3 x" ?0 T: whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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0 G3 e, |/ ]* y' ]6 b& G60.Allspice is made from:1 a; k7 o3 \1 L/ V9 T$ H. b
多香果,  多香果香料是什么
' o9 g! g* n6 ^$ a1 z, `* z+ W& k* Q% mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) `/ `/ N4 g+ L+ a4 P5 ]; {3 qA:A dried berry 干浆果$ ?: u5 S, K9 Y7 Z

$ S0 C8 Y% a+ ?6 ~( |61.Which of the following are used to make a sachet d'épices?
% Y) W, j# y/ p' C下列哪些是用来做香包德épices?( R7 j, w3 x7 X# l4 |  O6 c
http://www.sachetcatering.com// }4 g" ?9 e6 w' g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 ^4 `. Y* c* A
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62.Which of the following condiments are not soy based?! l- K3 i2 N% `' t$ G: d% p
下列哪项不是酱油调味品的?( C0 l# l( g3 |4 W) a# x8 C* H8 R
A:Wasabi 日本辣根
" \; g/ d4 ]/ H! _  Y5 D1 A( k" ~$ U) K# c& C
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" ~% O5 r7 _; W) O3 m. ?( k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:
( e, G$ B) \' F+ i5 ^8 WA:Pasteurization  巴氏杀菌. P. R7 h+ k" l. N

5 Q$ ]8 C6 ]' E; m1 S( d64.Which of the following steps is not the correct procedure for whipping egg whites?0 T8 R5 j: B- X  B/ x) w' Q
下列哪个步骤是不是正确的蛋清搅打程序?# R1 k+ t; X0 Q5 {2 L
A:Allow to rest before use. 允许休息后方可使用。
9 H" i5 U/ ]5 h0 o% b
0 Y5 j7 t" z. H65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ f+ w& E$ G, GA:56g and 63g 56克和63克
5 W& f3 z9 O5 i: b4 ]
3 k2 j- v) K; P: N* E* g66.Evaporated milk is a concentrated milk that is produced by removing5 S$ k! ?$ |+ h! v
炼乳是一种浓缩牛奶 是去除什么做的- K- n9 Z* y+ I& L
A:60% of the water 60%的水
" L+ W: R9 S4 B) R  B' s
. q  ^+ X* W* z6 K6 R+ B8 Y! [67.A method of cooking that transfers heat through a liquid or gas is:
1 }" h: Y8 j" V; X2 k) U一种烹饪方法,通过转移液体或气体是:1 d1 q' j3 l% z: h. @0 l  ^
A:Convection 对流' D1 G& S( V; m9 B( e* l) k2 C. }* O

& X( D# U1 ?1 o, g/ K68.The cooking of starches is known as  烹调的淀粉被称为5 c# @- y+ x6 W' [# F
A:Gelatinization 糊化
9 \+ u* V$ Q3 ]2 A. _
6 K& k' N2 N1 F& ~; O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 [/ o( Z( k! ^8 |; xA:Braising 烤, j* l* M+ q' E% Q2 E  f
# k1 @, \# e' o1 e
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:
% e# o* s2 x- M, jA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 I7 V3 Z1 L: P  j) p; x
4 Z/ c* M* S' |5 ~. V71.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; C" C9 V6 D+ a
A:Fumet 原汁- s3 H  K1 n( A# Q
$ k! X* D1 o% |4 r
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
6 C- V) N# F" p; wA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( `; w; T: z8 s" S0 D2 Z0 @6 [) s' d( K9 p$ i0 I! a3 f
73.Which of the following is a principle not used in stock making?
4 |$ U9 ?6 e( V. p! Q下列哪一项不是用于制造高汤(低汤)的原则?
, h4 o0 y( Q- y. v. `) A, TA:Start the stock in hot water.开始在热水中操作* a% }, u8 R1 b2 ?4 T& e
$ h- d# d3 g$ E: n- y
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
0 Y8 D+ |/ W4 {A:Remouillage 法语熬汤2 G7 Q8 w, F0 Y5 h/ @9 s, U9 E$ c
http://www.haibao.cn/blog/post/176242.htm
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