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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。
8 y* X6 \- p$ s% n
3 ~" D  a( S5 T/ o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。1 @/ A6 w; S) ~- Z9 q2 R
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
0 w  R  k6 n  D1.Which of the following methods should be used to determine doneness in a New York steak?) i) `8 O- {" H4 A: ^. _. s
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)+ p! T+ L* D9 h- B0 k
A: pressure touch. 压力触摸
0 y8 m; f1 b8 A) T1 B0 A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 y) |; }% I6 ?* J. p) P6 f
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
4 I/ k# v* z1 J7 I3 rA: acid  食用酸
4 o2 m) G  M. L% K3.Vegetables are major sources of which of the following nutrients?4 R$ U! L; [1 o: |3 X
蔬菜中包含的主要营养有哪些
6 d3 t- F& J# D/ P" G( V2 \' r0 }A:vitamins and minerals. 维生素和矿物质。/ {; O9 _, Q+ y, [5 g8 J9 G
4.Cauliflower is commonly served with
5 u, X, ?& A( i% j8 A花椰菜(菜花)最常见和那种酱汁搭配
+ t" f1 [7 ~5 Y* z9 `A:Mornay sauce. 奶油蛋黄沙司
. A! O  e7 n9 s, Y, H5.Which combinations of products are found in pie dough?
3 p$ W& R; l/ m8 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??)0 x8 o1 X# a9 `6 ?; N
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 F. W6 n( @) f; X' G4 J  m0 {
6The French term for mussels is 法国语青口(海红)叫什么1 U% B2 Z; a& }9 u! R
A:moules.法语青口,海红0 f; A7 t3 r: ?+ T- z$ l7 ]
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 R( Y4 B4 e) i2 ^. }9 _1 x/ J+ P& HA:faintly fishy. 稍微有点似鱼味
8 Y3 b) x% T& U! V/ M3 t; }; c' D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) r( K  w# M- V. }, t
A:2 days. 2天4 ~+ j! e3 p6 m! o* P4 M4 y
9.What are the principle ingredients in ratatouille?
4 n8 g. M9 T) s4 E% h( m6 h' q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# o* v5 Y6 L# n5 W+ x4 `; |A:Zucchini, eggplant, green peppers, onions and tomatoes
5 b7 J% F* U" r5 f$ {西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) g1 e# Y, E+ Q4 R$ ?( J  m
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 f. ^. t: }' v0 M8 @3 MA:cook food in quantities that will be used up within 20 to 30 minutes.4 w) q, u' _2 Y* g% c
大批量烹煮食物要在20到30分钟内
" ^7 \: g& O/ N+ q* e11.What person has the authority to issue a Health Permit?/ w4 y9 M  X1 l8 \. j& ]. f: Y# o- H  _
谁有资格颁发健康证(卫生证)。% U$ [9 c% O  ^1 L. k# H( }  L. E1 l
A:Medical Health Officer.  l, d% U, _" l
医疗卫生官员。) o$ p6 e" s# Y6 L1 T
12.For what period of time is the health permit valid?
4 t2 y% u2 p0 S* l健康证的有效时间是多久?; c2 t3 j, T  N& D5 p* l
A:12 months.12个月
4 y5 d  q; @3 N) l* f13.In the area where food and drink is prepared, the ventilation system must be able to change the air' \3 b' V' @8 i( `; g# K
在食物和饮料准备区,通风系统换气的标准时什么
- c$ n- |. P- s8 `" i$ m3 Q1 FA:08 times each hour. 每小时8次
3 m) h0 y9 A# h" W+ ?8 r6 f14。The minimum temperature for manual dishwashing in the wash sink is# c- v- @2 {. h
手工洗碗,洗碗池的水温最低多少度?
* u: Y6 c. L5 g8 g: X% l  H) v2 qA:110 degrees F (43 degrees C). 43度! U" {# s$ d1 J/ p1 o* d8 X
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' X5 P7 n0 m% Q. D. g8 T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& i# v6 Q1 M2 E9 z% A; C, p( @; zA:180 degrees F (82 degrees C).  82度
6 Z$ P/ P, \* V9 F' s. t16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called' M/ N  b, S! {- R
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* k- T! H/ h# V. z8 K! ^$ ZA:en papillote.  法语自己理解
0 E" ~& I* z8 R. b1 \2 e/ }17。Wing or Club is considered a
# P& ]2 [1 i! G6 W5 n+ a$ B0 X' n翼和CLUB 被看做是一种...
2 ~  a6 R/ l9 D# t! MA:Bone- In Cut     带骨切: |/ {! S$ M) K2 G) ^; s+ D
18。New York is considered a   纽约牛扒被看做是一种7 _/ Z& z6 l* N8 v- W
A:Boneless Cut     无骨切, L; ^) L: G3 C' z
19.In general, a court bouillon for freshwater fish will contain
% f' E2 _# p8 F# E' b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# c/ N9 s6 O- Q" ]) _6 I- }# ~
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ B! M+ J7 ?1 l( ?; _; m
和做海水鱼同样数量的调味料和香料
& @' [; F$ z& }9 r20.Anise is very similar in flavor and appearance to
# M4 \7 k$ b$ D+ J1 a  d八角和下面的那种原料有相同的味道
7 a  y& e. g3 SA:fennel  茴香! X5 y- Q- s* g, I' Y1 m( q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( Q' Q" W5 H, x9 R/ w5 s6 C, Q% M下面那种原料更像大葱且有平面的叶子
3 N. P& l( Y( F- s  f: `A LEEKS  似蒜葱 (这边人叫京葱)5 j0 N% V) z  m4 f: f
22.Which of the following cutting shapes refers to a small dice
* c* H! f1 `/ Y0 @8 ^下面那种刀切形状指的是很小的粒(末)
- B: T% B" c- q: T1 o. j9 kA:Brunoise. 法语: 粒或者末,先切丝在切成粒。% l( A! s. D/ N) ^
23.Oil is added to the water for boiling pasta in order to
. a  P% \. }' @向煮沸的pasta (意大利空心粉 )中加油是为了% N* @! {$ [; F: g
A:prevent the pasta from sticking and to minimize foaming action.+ W  S/ l8 i& d' R9 @: e
防止面条黏合并降低发泡。
, r+ Z: S0 g$ e8 @. a24.Which pasta dish features pine nuts and basil?
" u( R! g; i1 B! y& A; K下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( H9 j; f* y5 i( x, @) J/ G
A:Pesto.一种绿色的意大利面酱
* u. d1 X2 Y; h0 }1 b* ghttp://www.tianya.cn/techforum/content/96/563836.shtml
; [8 [$ O: A( q  A$ n
) K1 F1 G2 W8 K- d* T- V- `6 r25.Which of the following is a spring vegetable similar to spinach?
9 S9 a2 I8 j2 p( I5 |$ U, [下列哪项是一个春天的蔬菜类似于菠菜?0 Z8 }! Z- A+ @( R. _4 }- E
A:Sorrel. 酢浆草。
( k( M. @6 l3 ]+ n9 {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:6 e% g, J5 P; ]' `2 q
哪位厨师最早带来高水准浮夸的美食/ A) p4 c. f2 N
AAntonin Carême 人名 安东尼·卡罗美: Q/ Q0 d/ M. F( F

# k& x; Y6 a) \/ L0 c9 j- ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. U+ T# `$ s' V0 U+ Y) M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 S" ?; b% R8 ^: a/ @$ n* v9 p% zA:Cast-iron stoves         壁炉& Y& G7 Y" c! d& @* S; e
http://www.usstove.com/products.php?id=6" V; K- {( R/ y7 `3 V: x0 f! |
, ^: H% ~1 m8 L
28.The French term used to describe the roundsman, or swing cook, is:6 _4 r: M! a! ]% L
法国术语,用来描述roundsman,或摇摆厨师是:
: j8 c+ R+ R9 ^: ~A:Tournant   图尔南
9 X$ |  D7 W! w7 M6 F4 g: z) o; n3 _' d
29.Another term for the wine steward is:5 F1 D$ N# H! b. e7 H
葡萄酒侍酒师的另一个术语是:6 _! G0 m0 O4 U. Y0 Q' P6 N
A: Sommelier 侍酒师* a+ h  a, S8 s4 p
3 f% b. C- |' }8 V# ^
30.Molds, yeasts and fungi are examples of a:
# x* N% q! @! O; w" M3 J霉菌,酵母菌和真菌是一个神马例子
& [5 o. h* D- U$ q$ y3 I) h4 XA:Biological hazard 生物危害; R. P7 A. v! g
: K' a9 z3 s5 j# O3 q$ S" z: U
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- B# g% V& F/ G; r根据加拿大食品检验局,食品的危险温度区在多少之间:+ i9 A: g/ L$ `+ Q8 d" @5 ?
A:40° and 140°F (4–60°C)     4-60度3 O: ]2 F9 \# Z7 f- p7 z1 d
1 b* I- k- Q( V2 C2 \, }$ j' C$ H9 F
32.All bacteria need the following for survival:
) _- D! m( r8 c' S所有细菌生存需要以下哪些内容:3 |- J" [8 c7 G: t: W  t
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 P' v% }8 Y+ d
2 `& {( h- C) I
33.Which of the following correctly represent critical control points in a HACCP system?) Y% s; O+ d8 e( p
以下哪项正确表示了HACCP体系的关键控制点?2 E; C" Z- K# b8 ]: c  x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : Q- l. `. H$ D3 k& `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ m2 m9 ?8 Q; P: c! H+ `1 F

% `( M* D% j9 C6 c6 u! v) \34.Which of the following is not an example of a carbohydrate?
% f, ?$ l7 c, N+ C下列哪一个不是碳水化合物的例子?. t( w5 Q2 M" m) f, C
A:Essential nutrients 必需的营养物质5 K& w# E4 b, p- b* e5 i
4 I9 y3 }$ z, Q3 Z8 c$ Q" T
35.The process by which a liquid fat is made solid is called:
5 B+ {7 ?6 t2 Q( v) v' h- O- Z液体脂肪做成固体这个过程叫什么
2 T! L( u3 M3 b  F/ sA:Hydrogenation  氢化8 g* H3 G8 [3 e0 n
! v4 l0 F8 w) r
36.Which of the following is not an example of a fat substitute?+ {/ s9 B1 Z$ V9 Q2 q
下列哪项不是脂肪替代品的一个例子
5 Q0 {& [. {! }3 e- |) F$ NA:Acesulfame K  安赛蜜K表
' W/ j2 N" r, S, R. u
' `2 u: e8 ]1 d: c37.Health Canada requires that a product labelled "fat free" contain:
& n8 B! `( R, F0 K加拿大卫生部要求的产品标有“不含脂肪“包括:
  N  W8 g7 k* Q, p. V. F+ s. C0 V; OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% u, R- Q' P* ]4 [

% Y4 Y- r+ x2 x1 h4 P38.Which of the following is not a problem associated with converting recipes?& V& l8 T# O9 @
下列哪项是不相关联的转换配方问题?9 a4 |4 ]& {% N- c. |. R! w. K% o
A:Unit cost 单位成本
5 |, B. `3 Q$ N1 I5 o/ n
) x7 X3 U1 e9 r( @! v39.The condition or cost of an item as it is purchased from the supplier is called:$ T! y0 V2 p3 [8 h. Y
从供应商采购的物品的品质或成本叫什么
" N4 _! i" r4 W7 z! a, pA:As-purchased cost 购买的费用
7 k+ _' f, o; B7 P/ q' X- X2 N/ R, q" E2 I( O* s1 c
40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 ^. H( v% T! M在新货到来之前用于日常所求的必要库存量叫什么
$ Z( Y' m1 \3 Q3 N& o& IA:Parstock 基本日常最低库存
9 l, L6 p3 I0 r# d, Q. b* W9 Z" i' ~. X; G3 J3 H7 T6 }9 ^
41.Which of the following abbreviations is used to describe the proper rotation of stock?8 L' P7 ]: w! }  X, M7 p7 S, p. [
下面那个缩写是用来表明正常库存流程?
6 U9 c- p5 F, @, ^% CA:FIFO=FIRST IN FIRST OUT 先进先出
- w; {0 r) W" L1 }* @% ~! C0 a: y9 i* n
42.Which of the following knives is used to turn vegetables?% ]8 ^7 U! a) U1 r
下面的那把刀是用来打开蔬菜吗?, ], v  N0 b. @3 W+ Q6 ~- K( V, b
A:Bird's beak knife   鸟嘴刀. h. q# m: z# L. m! M% f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: z8 L3 N( L7 b, j

. l1 H- \7 H4 V0 l43.What is an instant-read thermometer best used for?
' e8 \: g3 Y% I% e3 [( O即时读温度计最好用于那方面?( g. |( F2 f0 ^4 L; P; I- K
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 {, B1 |# Y9 C# R4 p
5 A  N, M' ~+ x6 @, q. r
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) p$ L% y' p2 R6 ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重# Y7 O3 E- e* S& Q9 }/ y2 x* i! J4 v
A:Cast iron 铸铁
* J7 k+ h: h6 q6 h
0 F6 E1 `; U5 o% ?' u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( x# c$ R' h' O& g, c  p4 z
哪件装备下面有一个可移动的碗和一个S形叶片?5 O% L- @  B* W) r
A:Food processor 食品加工机
( O8 U1 m& A2 Y" X/ Qhttp://www.google.com.hk/search? ... iw=1263&bih=572
! I. [2 ]* |5 J" J8 s1 R
1 `) s3 U* n9 s! M' E  A8 a46.Which of the following is not a rule for knife safety?
  |# b0 i! s# G) r$ J3 z( t下列哪项不是用刀的安全规则?# F/ X/ D. ~! V. ?+ E- A! @
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ x, q, U- M7 X  V. _1 A
# p$ E+ x. g/ U( _9 A
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 P% F9 Y' q8 C+ n' C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 K4 ^6 n: j7 n
A:RondellES
# }: T/ e, ]- D4 ^8 K3 m: Q* Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! q( ~* w+ c. x6 I9 u$ k
0 P5 R: Z# k* T: Y. [
48.Which of the following is a diced cut used to garnish soups?$ V/ G3 q4 \1 s( _2 Y
下列哪项是切成小方块用于汤的装饰?
" ?) F3 i& q2 I, S* o( `A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 E1 [8 e7 [+ F& O! f/ p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 Y/ q, Q) z2 b! D
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!!——
3 O: {2 m. J8 y) N" j7 m6 T3 K, KA:Gaufrette 8 Q1 C, ~- E; A- S% C8 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: C2 V9 W/ g3 C. N5 q; q4 a: Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. l' s* d4 \, a; H' q# rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 s4 V0 l/ S' B: K8 m, x5 m/ K/ h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 i7 X) m& z% S: o* x, g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)! J! p9 E9 v& A9 c3 m
A:Cilantro 胡荽叶 香菜
( _) `' G1 K& ]. thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- o' m; x0 n2 Z1 k2 M( Q, H4 h6 S$ q

( e4 V' x; o1 G9 l, J' Q60.Allspice is made from:
- t2 E% {5 L& e( y 多香果,  多香果香料是什么
! h' X4 |; n. O; C" uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  J8 J! @+ k+ J; {+ F" N8 l1 `8 K( a
A:A dried berry 干浆果, R0 J3 I% z" I) g9 r- |
% O# @; [6 E) k4 |3 \7 i
61.Which of the following are used to make a sachet d'épices?
: W* T9 |9 l' e# m下列哪些是用来做香包德épices?
3 Z& i* l5 Z, i; s, t5 Fhttp://www.sachetcatering.com/
; x" O/ Y0 n) I- r1 @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" v( |7 y' n! F9 U& a/ w. m' H9 K9 D" O+ z# Z+ G
62.Which of the following condiments are not soy based?
" J$ E  J3 N% I0 L* y4 R4 x# A下列哪项不是酱油调味品的?
. ^7 D; u+ Z6 o+ B/ [7 x& |; BA:Wasabi 日本辣根. z( z8 h" ?1 I1 F

' q- f! i; f$ K8 E, J' I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- q8 j! L0 i3 F7 N% {* T, 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:& [. N/ H- \4 {- |' J& H: U& y
A:Pasteurization  巴氏杀菌& L* D+ ?0 e5 m" G

. f4 d6 ^4 O; B* {64.Which of the following steps is not the correct procedure for whipping egg whites?, N/ `& @& E# L
下列哪个步骤是不是正确的蛋清搅打程序?4 ^4 P1 M7 s, s
A:Allow to rest before use. 允许休息后方可使用。6 [9 |/ Z' x# S1 N. C
* p4 Q1 H" w  d8 X( Q
65.The weight of a large egg is between:一个大鸡蛋重量介于:: Y8 o5 a/ m( i: S' a& k( D# m# A
A:56g and 63g 56克和63克
* D' d: K4 v  k! W9 ]# @) H: Q# O# D- d0 V' \! i9 h$ b
66.Evaporated milk is a concentrated milk that is produced by removing
0 W8 z4 O8 h5 y4 F炼乳是一种浓缩牛奶 是去除什么做的) I: i/ M9 h4 \" _# G* ^3 A
A:60% of the water 60%的水: o6 J' m  b& |7 R$ \5 Q. X% l" t

, q4 m1 ~  Q0 ^' V" m( a67.A method of cooking that transfers heat through a liquid or gas is:$ Y# Y, C+ G5 h& l4 N8 K8 j9 Q5 `
一种烹饪方法,通过转移液体或气体是:- Y8 k" i/ m2 b: l0 z8 ?
A:Convection 对流
- W" h. K! j7 c0 H3 I0 V2 c) c% P9 F; V3 t; {, h
68.The cooking of starches is known as  烹调的淀粉被称为2 K' H  S. `; m5 P: [
A:Gelatinization 糊化
. t: Y. ~! H) A: f1 S
* A5 \5 `: p/ |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 o0 W& f1 s& e7 ?5 |A:Braising 烤8 r  g- j" L- X4 P

. K! F* p- v. o+ ?2 N. O70.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:
, a2 z; w( N  Y) ^( x4 uA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; o, ?# F/ x& y0 L( P) j/ V
- q) I& F( i$ ?- C% B71.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* v3 ~0 B- l: q$ f& i
A:Fumet 原汁
5 K* s, @: `+ m* C
5 G+ |9 I8 J" Y0 d2 i' d2 g/ F72.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
. E" |  G5 {/ P# c: g; A$ y+ PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. j( {' G& L/ t' o: p+ R& z
# M3 ?  x- P5 B( h73.Which of the following is a principle not used in stock making?7 T% c3 u! A! ]# r
下列哪一项不是用于制造高汤(低汤)的原则?
3 N% C( F1 v: |; Q$ BA:Start the stock in hot water.开始在热水中操作3 x) F: g2 O/ T- j: K* a2 g% X+ R
9 s* N( _8 S4 s# h7 Y5 f) ^3 }; o
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
+ K8 U% K: W1 v- m4 b. k9 IA:Remouillage 法语熬汤3 n" Y4 X& e: n! L3 ]- \6 C# L
http://www.haibao.cn/blog/post/176242.htm
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