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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。
0 a( F& N" k" H
" L2 [: u( L/ {7 L4 h$ `$ X) F" O8 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。
& ~9 g! O( F& a7 Y7 @! H: ~7 X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 ~& d- w+ @# U1.Which of the following methods should be used to determine doneness in a New York steak?0 d7 |1 t, O; n) U* ]
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)
) t! y$ _4 Q% R/ u% b# @A: pressure touch. 压力触摸& V* U/ D& [  ~* U4 y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  ~5 K% N4 c: g/ i" E5 b* k1 e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
2 K4 ?/ Y/ J- aA: acid  食用酸  m: }8 @$ ~2 i0 X1 |8 A* o
3.Vegetables are major sources of which of the following nutrients?. m, ^  p9 H, c" `  G
蔬菜中包含的主要营养有哪些$ D' f% o$ t9 d8 Q# ]' r0 k
A:vitamins and minerals. 维生素和矿物质。
- z7 a1 e  \. l; l4.Cauliflower is commonly served with
7 S+ l: l# l- X. y4 ^花椰菜(菜花)最常见和那种酱汁搭配
0 V# U4 \' b( X7 \6 @. @A:Mornay sauce. 奶油蛋黄沙司. N3 e& p9 Z. k3 t4 @
5.Which combinations of products are found in pie dough?" w" W) D2 W- |9 ^
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! Y0 a$ j7 C( L  l4 T) M' a
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; i, V- z- }* l6 h$ M/ |6The French term for mussels is 法国语青口(海红)叫什么' J5 p% v% |/ W# p
A:moules.法语青口,海红
- d$ r: c7 {+ V1 L$ ^7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 C* N5 G: P  K! UA:faintly fishy. 稍微有点似鱼味8 {" f- K1 f4 H" S( X
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; X( L5 p1 m; R3 Z$ Z
A:2 days. 2天; w6 X! G5 Q5 M, b  y
9.What are the principle ingredients in ratatouille?
* A% U$ [; ~$ ^: m* g# w炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" T( A+ N; ^6 j% F9 k3 q- dA:Zucchini, eggplant, green peppers, onions and tomatoes% U% g. `0 l- S+ y) ~9 {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 |+ x, U) e, L: d; a
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ o5 u! i7 c1 q* S) ?
A:cook food in quantities that will be used up within 20 to 30 minutes.( O( g8 W) I7 p. y
大批量烹煮食物要在20到30分钟内/ [; P2 q& @7 d( \0 v
11.What person has the authority to issue a Health Permit?
5 n  q! t- A0 t) Q谁有资格颁发健康证(卫生证)。4 ?3 y  l& z. D) R" P$ o/ c5 m
A:Medical Health Officer.
1 @* E( m+ n; L医疗卫生官员。7 \# v+ z/ g5 p! W9 x8 g9 M# G
12.For what period of time is the health permit valid?
; z! `2 N" ?" ~' T3 ?) ~2 n健康证的有效时间是多久?
. N% K7 P% l1 GA:12 months.12个月
/ K5 n9 U9 r  E8 m% g4 G13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& z( p. b+ J% I8 g在食物和饮料准备区,通风系统换气的标准时什么
$ _( m7 g  V! b3 X- |A:08 times each hour. 每小时8次3 Z& k' [; E- S. Z9 {
14。The minimum temperature for manual dishwashing in the wash sink is
  w3 A5 w- N' f) b' H  m手工洗碗,洗碗池的水温最低多少度?
5 y* z& F; w7 T6 I# lA:110 degrees F (43 degrees C). 43度
, f' X, @2 }% m$ l15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' I+ F9 D2 d9 x* v9 ?- \, l1 z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! x' B. T9 `, b  W
A:180 degrees F (82 degrees C).  82度
- r7 J5 O) q# c0 @* d) N7 w16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  D# a( T3 D; j0 Q7 A, Z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 V% W& o  W  D+ FA:en papillote.  法语自己理解- e9 H: D, J( T5 A8 e. H
17。Wing or Club is considered a; s5 W, ~) E0 a
翼和CLUB 被看做是一种...
" P: A6 ^3 W( b" ?: P, l& c. o9 nA:Bone- In Cut     带骨切
2 }/ \2 X2 q% y' f( g18。New York is considered a   纽约牛扒被看做是一种" ]7 x/ @) \, h: P2 U
A:Boneless Cut     无骨切
2 A+ _" |: u  R0 Q1 z19.In general, a court bouillon for freshwater fish will contain
# r( [# E( N. W3 G, {3 y8 A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
9 g  M& x- y6 X. T1 Y. }3 G$ lA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( H2 o$ m/ N' d+ q和做海水鱼同样数量的调味料和香料
, _; R$ F. A0 z+ b, H# P20.Anise is very similar in flavor and appearance to
  G# |; a+ t) u3 O: O2 |( E* M9 m八角和下面的那种原料有相同的味道  m9 S/ N% h* F/ @
A:fennel  茴香
% b; U+ M8 \% {4 D21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 D  U' t3 @' y
下面那种原料更像大葱且有平面的叶子5 [2 ?/ K6 ~* f# [
A LEEKS  似蒜葱 (这边人叫京葱)) u5 J) q$ b3 @( Q
22.Which of the following cutting shapes refers to a small dice
$ i+ }& D0 O3 b# K, J# I8 D" B下面那种刀切形状指的是很小的粒(末)
: K1 @  a' C. |A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 t& L* T8 n( r- R23.Oil is added to the water for boiling pasta in order to
' G  i1 N5 G, d3 m; N向煮沸的pasta (意大利空心粉 )中加油是为了
4 R; p6 ]8 q( O( mA:prevent the pasta from sticking and to minimize foaming action.9 s5 Y2 g- b4 @" Q% B  u' M
防止面条黏合并降低发泡。) J' }2 v; q: j3 W( I3 S9 V
24.Which pasta dish features pine nuts and basil?1 [, [* ]( j2 w* T3 E
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 V6 S! U% X3 E0 ?
A:Pesto.一种绿色的意大利面酱 * C1 w, C$ ~; t# T% j! n
http://www.tianya.cn/techforum/content/96/563836.shtml
( [+ [- @. z; [4 f0 z. G/ k# z2 `0 d& N0 [# |* I
25.Which of the following is a spring vegetable similar to spinach?
# }  \: _  n1 c下列哪项是一个春天的蔬菜类似于菠菜?1 m) N/ a/ D- v( C$ k
A:Sorrel. 酢浆草。
3 c; D* h# R- j6 s! \; Z" K8 Xhttp://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?
鲜花(33) 鸡蛋(0)
 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:/ P6 S  q- o8 y& H( `6 j
哪位厨师最早带来高水准浮夸的美食
; q+ a, |, F3 k# mAAntonin Carême 人名 安东尼·卡罗美; |4 n  r5 z$ a! T" t- E" C
# ~& b2 W4 X1 m. p9 k5 P- F8 }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& Z6 x' u+ f$ `4 V3 x& B" V, y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) W" Y+ z/ G# t* `- @- K. TA:Cast-iron stoves         壁炉
* I; d+ _  N8 S7 k9 A# chttp://www.usstove.com/products.php?id=6
6 G6 }0 c; ]& ]6 N; [9 r% X0 }0 u4 D
28.The French term used to describe the roundsman, or swing cook, is:
$ y# l) n9 B* ]. Z, U" ]2 Y% ]法国术语,用来描述roundsman,或摇摆厨师是:) H$ f3 u' J& _# v, L/ x
A:Tournant   图尔南
5 P" H5 ^/ D3 w- k; n+ d8 A1 M% G
; |' y' Q5 d% Z2 G, H29.Another term for the wine steward is:
- e8 R7 w, O, X' @" {* y葡萄酒侍酒师的另一个术语是:1 z+ Z& ?/ o9 G1 z+ C0 R
A: Sommelier 侍酒师! J" A8 U# _- Z

1 x) I" o6 o$ P" D30.Molds, yeasts and fungi are examples of a:/ S7 |  F5 g7 G! M! g; |$ C
霉菌,酵母菌和真菌是一个神马例子
5 v4 L* [. J" F/ q  s2 s. bA:Biological hazard 生物危害
5 g% K1 m$ k4 x. H
1 a  R: A% A; W: B, G4 h8 X2 l/ u3 l7 p+ k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 f! C4 y+ }9 b根据加拿大食品检验局,食品的危险温度区在多少之间:
& _6 ^2 o9 k4 w; w: tA:40° and 140°F (4–60°C)     4-60度
7 R$ S5 `+ ^; I2 y% |8 `( f
0 K# s$ s# [# M! }! L& U32.All bacteria need the following for survival:( M. ~. ^" s- W' x
所有细菌生存需要以下哪些内容:7 d! Y8 n" j1 J6 I  d
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% g* d* ?: p0 g& Y
6 [5 G2 Q1 c3 o* J- R
33.Which of the following correctly represent critical control points in a HACCP system?
( V! }8 h9 a% x3 w以下哪项正确表示了HACCP体系的关键控制点?" m9 l; x: ^5 E6 g$ D2 z/ R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 U" P; r( Q1 ]+ m/ t6 Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" J' }! h- H6 ~% a8 ?4 _
  c8 e2 r) d4 ~" m- L34.Which of the following is not an example of a carbohydrate?
! D0 `) v7 P9 S) R# Q下列哪一个不是碳水化合物的例子?9 m) N" h' ]" r$ Y9 P7 t( b& z
A:Essential nutrients 必需的营养物质
3 `- a, @4 z- R/ A
3 {* p5 t3 n; U6 W! j9 g8 @* k35.The process by which a liquid fat is made solid is called:
2 B) j) N( P6 N液体脂肪做成固体这个过程叫什么1 U  `$ ~/ H. Q5 t
A:Hydrogenation  氢化
4 \8 K5 F8 _. S% X- I3 w! ~; t* D0 S/ }
36.Which of the following is not an example of a fat substitute?
' a( Y' n4 h! a9 c$ J下列哪项不是脂肪替代品的一个例子( p3 R5 Q8 x  V9 ?1 G& s/ c
A:Acesulfame K  安赛蜜K表; u$ I, w- R. I* _" w8 L, ]8 g

0 I: a/ h) G) y) k0 [# ?" T& B37.Health Canada requires that a product labelled "fat free" contain:
3 u/ K5 A4 G# L' b加拿大卫生部要求的产品标有“不含脂肪“包括:
& ]- ^/ U" h* B# e  QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& D( @! e, T4 P' G/ |* Q+ ^" Z) D

6 @& n& v) q8 l9 A1 O38.Which of the following is not a problem associated with converting recipes?1 U+ Y4 W- a7 L& Z
下列哪项是不相关联的转换配方问题?) M7 n- P$ |' O7 d" H( D
A:Unit cost 单位成本
" Q  L& l: Z; o+ R8 Q/ \
3 A' R, o) U* i39.The condition or cost of an item as it is purchased from the supplier is called:
4 x; w6 s! S6 P; ]5 J从供应商采购的物品的品质或成本叫什么  Y$ f& l6 q4 d% p
A:As-purchased cost 购买的费用
- O9 {0 ]4 l! j' v0 W( `$ \/ X2 N, m0 U8 ?
40.The amount of stock necessary to cover operating needs between deliveries is known as:
, i+ d9 ^( _# G: y在新货到来之前用于日常所求的必要库存量叫什么
" G' V- X# R" b! |" T, H! h% d, F  sA:Parstock 基本日常最低库存
8 b: i5 f. R' c# D0 }% j
4 p  s$ [/ s7 c" m1 u6 `+ Z# {41.Which of the following abbreviations is used to describe the proper rotation of stock?! c/ z% @7 Q0 y  |
下面那个缩写是用来表明正常库存流程?7 ]3 M: f1 ^6 n) M
A:FIFO=FIRST IN FIRST OUT 先进先出, v% ]' g5 \0 K9 \5 k; S, T
- q. c- Y7 a9 Z) M
42.Which of the following knives is used to turn vegetables?
' ~. y- K+ w4 v4 e8 X2 Z4 H! L- p下面的那把刀是用来打开蔬菜吗?
2 q1 \: Y0 X" y4 m, n: l' HA:Bird's beak knife   鸟嘴刀
( o+ p* y2 o& O. o. Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* I4 ]5 p5 L3 a8 F9 u+ @
& z- j$ a! \, K. M! j43.What is an instant-read thermometer best used for?, |# R2 D2 s, H% |
即时读温度计最好用于那方面?: |4 `* X: A; L0 [
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 y! w8 n/ q7 Z1 E9 b& l
1 O8 F9 [3 H- F
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 l) Y' S. c2 J# i' v
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" y, E% a8 Y* A% \% w( R; N+ J" nA:Cast iron 铸铁
2 @& R6 h2 I" l, F% J
4 d0 y. L: X0 r& F) F, A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) n& p- [  v2 m+ Z/ r哪件装备下面有一个可移动的碗和一个S形叶片?
. U/ d$ W4 G0 UA:Food processor 食品加工机
( H+ B, t  r/ ]+ `) ~6 Y$ U$ s( @& nhttp://www.google.com.hk/search? ... iw=1263&bih=5723 D: O" o& |8 w. }9 T$ o  v9 n' i

; }" U2 G6 ?& l# p- U" V9 Y/ q* r" @46.Which of the following is not a rule for knife safety?, d, S# e* G# k, E8 O* a
下列哪项不是用刀的安全规则?
# F5 B- M  F$ _& JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 p+ I  t7 N  ]2 n
( n: J4 {+ z( u+ F" {! h. ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; e. R% x1 Z% j! p: J) R+ t# c' f9 C$ P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ X6 f5 \* M4 _* [* ]! [
A:RondellES
6 [1 i  a) o7 b* M8 ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 t! F5 U# D' @) z- H9 r( D
8 m6 R4 [5 s" s9 [2 ]; L48.Which of the following is a diced cut used to garnish soups?
" o; H, ~9 \+ |下列哪项是切成小方块用于汤的装饰?1 @9 E, L* T6 p) o) R' o4 g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 `( i7 i" p% ]& G" U3 M7 l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 Z, ?: a2 P6 i5 I9 s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!!——
% q1 j- P6 F+ |2 P- p! C4 O: R4 NA:Gaufrette 6 M5 f1 Y+ e. {$ m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 g$ G: l5 i# ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& t/ |- a* [- }2 D: i- m0 jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  c2 i. G& T, a. t3 d# T4 u9 y) j- j5 |1 J, V( h; g8 w
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 ^. G6 y4 ?2 N9 Z  x
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)
1 `& h0 i- s: c5 r" w  iA:Cilantro 胡荽叶 香菜
& c' ~$ I3 j% ~& D% ?8 vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
" W7 F2 y, `5 X
/ f) d# X1 `1 H  d: t60.Allspice is made from:" w, Y. Q+ N" g. \, p) p
多香果,  多香果香料是什么; F* X. [) {. b) Z, l' \% S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 \* b8 s2 k/ ?% |8 g$ a7 y/ l; @A:A dried berry 干浆果
0 R) Q0 H: {8 R$ u- {5 A$ V7 c6 @$ W# l0 e6 V
61.Which of the following are used to make a sachet d'épices?& h' Q3 g, G8 m0 q
下列哪些是用来做香包德épices?
4 B7 [* |$ g$ P8 C, shttp://www.sachetcatering.com/6 h! K% g6 \' W
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?( ]$ b" ^5 T$ J
下列哪项不是酱油调味品的?3 b  d) E. |# X/ Y, T
A:Wasabi 日本辣根6 ~; K! R& S, ?1 t

* r9 _1 D! O4 d  L. H' H( d9 Z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 x) N2 N7 b, v7 N# q; r' s, x
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:
$ [- g. y' ]! e) |; n' K( }A:Pasteurization  巴氏杀菌9 }+ o- W4 v7 s* I

7 |4 \: n& ]) D. S64.Which of the following steps is not the correct procedure for whipping egg whites?
% F% _- C) s, G" h# t下列哪个步骤是不是正确的蛋清搅打程序?
' {" q4 q& U8 W$ }  S4 UA:Allow to rest before use. 允许休息后方可使用。
0 T5 f+ c& ]$ I9 R+ l3 b; N8 C) \% G  N4 E8 |  f6 w- c
65.The weight of a large egg is between:一个大鸡蛋重量介于:4 R9 o' ?5 T, X4 s. q
A:56g and 63g 56克和63克
* M) E7 N& d3 S$ M, d
9 e, U# b' j# q" T  P6 p2 ?2 G4 s66.Evaporated milk is a concentrated milk that is produced by removing
  ^2 R) g/ c' Z' P1 b# Y1 s7 ^炼乳是一种浓缩牛奶 是去除什么做的  A( j* k( w3 j
A:60% of the water 60%的水
7 r$ t! |3 d) z: n9 `
2 I3 a+ [' d/ W# t, H" p67.A method of cooking that transfers heat through a liquid or gas is:8 u2 W, t/ i( ^3 q/ }4 U
一种烹饪方法,通过转移液体或气体是:, N4 O& T) L$ B# |0 E0 i" ^7 y
A:Convection 对流6 S2 c7 }; [% C, f7 ?& a7 z
5 \6 b( c& X1 e& H9 \
68.The cooking of starches is known as  烹调的淀粉被称为6 K! \1 }2 u9 l% k- a( |: g
A:Gelatinization 糊化0 D2 w9 h, v) h" ~5 l

" a# o  B- E% x* g9 J3 ?4 T" J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& r2 Q$ W) a: v$ b" y0 [! P- zA:Braising 烤
. Y6 U3 [3 ^- m2 i& Q, L
4 ^. L. c$ @7 M. V70.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:
' b  g& f3 y+ ^& P* V' c$ h8 r% ZA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
, Q+ c5 y6 p4 |5 S3 O* y/ t6 M0 A3 k; B8 a) ^; T& \
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1 ~, R8 z) }8 c+ D" s4 y5 L' ~
A:Fumet 原汁
+ s8 o) d( S+ `3 d9 a4 D# d2 s0 u5 ~1 ~8 C
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  }5 ^- e0 y& r7 u9 g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  t! l3 c4 i) o2 M" z. w. t  y7 ]. {  W! T
73.Which of the following is a principle not used in stock making?' p$ N. f3 v/ L+ L* x) s$ M
下列哪一项不是用于制造高汤(低汤)的原则?
  i/ o7 ]+ D* ~$ M- b3 U/ H6 TA:Start the stock in hot water.开始在热水中操作8 D3 P1 R: @/ J3 o4 k$ m7 U: _

7 e4 v: X9 {5 Y; Z- C1 ?6 m! i74.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
  L. S, f2 w0 @' Z9 F$ \/ _; sA:Remouillage 法语熬汤' P$ h& f8 g2 T7 x5 W; t
http://www.haibao.cn/blog/post/176242.htm
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