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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。
: x" V' N5 V" t" ]9 M/ U0 V/ W3 O9 q" z+ J
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 H# i  M8 b4 \: {& ~. A+ ^& M
另外,我还会找一些资料方便大家学习。
大型搬家
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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  T$ k; j' ]$ O$ B2 V
1.Which of the following methods should be used to determine doneness in a New York steak?: L+ A* ^8 R# i( e% I3 a& t' Y
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)
: u9 A# m, y; A# m6 @A: pressure touch. 压力触摸4 S/ t/ W9 W8 l$ J0 z* A# |
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' Z7 N9 n6 }5 u# X0 q, n
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
. d: m( T4 @# T% x' d& [- T8 C2 UA: acid  食用酸" u& ]7 Z$ P3 W
3.Vegetables are major sources of which of the following nutrients?' l6 W# I1 r% d/ ]0 S; Z6 _* V, z' A
蔬菜中包含的主要营养有哪些
/ i4 U# s. @( y8 g. Z# AA:vitamins and minerals. 维生素和矿物质。
% c1 X/ q  }6 M. K" F4 p1 C4.Cauliflower is commonly served with) l4 c. _" I5 h/ L! s$ H+ M
花椰菜(菜花)最常见和那种酱汁搭配
4 L" T4 W6 X: J1 TA:Mornay sauce. 奶油蛋黄沙司
$ ?! g5 ~# p& y% h; e3 v5.Which combinations of products are found in pie dough?
/ e: d$ P& E: _下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 {: G! H" U2 ?# p' lA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  P9 \, C! M3 e+ K6The French term for mussels is 法国语青口(海红)叫什么
1 C5 Y% A' D/ ^A:moules.法语青口,海红7 V- o. h+ C; @  I2 S2 x
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# l: g7 D5 P9 o4 h3 u
A:faintly fishy. 稍微有点似鱼味
$ T- m) S! `5 c  N8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; h8 W- O: C  i5 V% s. K8 ~# L
A:2 days. 2天
9 A0 G# X+ n3 S" b9.What are the principle ingredients in ratatouille? $ M, U  Q. h# f& E9 p8 J: C
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- b9 U% @  {; B( xA:Zucchini, eggplant, green peppers, onions and tomatoes
0 }2 O5 _/ y: r$ e* V8 t5 R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 e* Q+ _# G8 N0 y/ N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ @% m4 G8 y. p. BA:cook food in quantities that will be used up within 20 to 30 minutes.; D6 p7 R/ U* M- i/ ^- c( p
大批量烹煮食物要在20到30分钟内( m7 w5 _9 g" U
11.What person has the authority to issue a Health Permit?
  B5 H2 g6 z) _1 j( t谁有资格颁发健康证(卫生证)。
  p& v& ~0 F8 c) N7 qA:Medical Health Officer.
; s: l' _6 q% [: ?# r医疗卫生官员。3 t, @. y  p. x2 I
12.For what period of time is the health permit valid?( o5 {: @: O: v) H# V3 C/ M
健康证的有效时间是多久?& |) Z6 o- s: a; G6 j
A:12 months.12个月3 u9 i4 C1 M* D) x: w2 _8 I5 K0 R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 g# F2 c# s( ~7 Q2 e
在食物和饮料准备区,通风系统换气的标准时什么
; E6 Y, m: Q* TA:08 times each hour. 每小时8次6 ~2 Q4 V  S' ?& v+ u
14。The minimum temperature for manual dishwashing in the wash sink is
/ m# N5 E! n$ T7 x( N, O5 c手工洗碗,洗碗池的水温最低多少度?
" C) D3 |+ e! J1 i& TA:110 degrees F (43 degrees C). 43度/ S5 u! z, d7 J, P
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: i+ j) e7 s1 N; H$ M# w; T8 @. e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; }3 G! y( t( r  A! @
A:180 degrees F (82 degrees C).  82度
+ f0 J1 J! G! T3 ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 s4 p. ~* W$ n7 F) E: T用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* X* L0 w  n: e0 U0 e
A:en papillote.  法语自己理解
6 y4 V/ X' V& a) J17。Wing or Club is considered a6 |' d) R) z8 j, a/ n. f) I
翼和CLUB 被看做是一种...* Q; R5 T! A, k* X
A:Bone- In Cut     带骨切
6 ?5 u5 {; F: J/ a. v# b18。New York is considered a   纽约牛扒被看做是一种5 b! X. T3 B- F: R' M' \
A:Boneless Cut     无骨切
; k- [2 C3 b, l$ i/ J- \19.In general, a court bouillon for freshwater fish will contain
; @# o! z; n$ M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4 e- j# o2 ?# A3 L/ V6 q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 ^% O  C: C$ g2 [& I% y3 w% }6 W- i和做海水鱼同样数量的调味料和香料. \) _6 M, Q' ]" T# G1 c
20.Anise is very similar in flavor and appearance to+ }4 n# R. i  L4 h- ^
八角和下面的那种原料有相同的味道
6 ]& n7 g# m2 Q- w) b8 pA:fennel  茴香
- P6 s* I% E9 ~  d  X21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ j- k6 d' c5 J3 M. s
下面那种原料更像大葱且有平面的叶子5 Q" q* U, Z: O4 v0 y+ C* N
A LEEKS  似蒜葱 (这边人叫京葱)$ D& {" {: `+ k+ R2 x2 `/ [& c3 N
22.Which of the following cutting shapes refers to a small dice
) P$ V2 T, J/ f  v" Y, P下面那种刀切形状指的是很小的粒(末)
# S7 F# I* t: F6 b1 Y) R( O4 iA:Brunoise. 法语: 粒或者末,先切丝在切成粒。: z& _2 t$ M9 v9 M2 H$ C( k" D" [
23.Oil is added to the water for boiling pasta in order to
6 o; N. U* O) M1 ^, D向煮沸的pasta (意大利空心粉 )中加油是为了. _) }4 }( H  o! M* B% }& _
A:prevent the pasta from sticking and to minimize foaming action.3 Q! s9 ~0 w4 @' V3 f
防止面条黏合并降低发泡。
: g0 Y" @/ b, g2 Y7 C8 @0 ~0 x24.Which pasta dish features pine nuts and basil?
, O6 e2 G4 P5 q9 }0 L7 [0 }下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. N0 q( p  z0 ?9 {A:Pesto.一种绿色的意大利面酱 # d; o" Z3 e1 q( M
http://www.tianya.cn/techforum/content/96/563836.shtml
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( D# Z5 U9 I1 J9 F8 g5 ^25.Which of the following is a spring vegetable similar to spinach?' u. `; x# x# m6 T) q
下列哪项是一个春天的蔬菜类似于菠菜?. }2 D" X  p  g4 k" _; B* O. C' c
A:Sorrel. 酢浆草。
4 r- ~& v* b" f4 ]7 ?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
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:
# X! T" X3 {; U+ h: C5 m. `哪位厨师最早带来高水准浮夸的美食6 [/ c! H+ [) R4 n
AAntonin Carême 人名 安东尼·卡罗美
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* O- h! n+ \9 c4 c4 W( w, W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ P  ?2 y$ ]+ \5 S& f3 P8 M' n' 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 。8 {+ n2 F" `. l, N$ `4 i
A:Cast-iron stoves         壁炉
$ q! D/ o2 h4 f$ d' xhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:9 K* P" Z# P: ~1 E
法国术语,用来描述roundsman,或摇摆厨师是:
2 J) N$ M6 M4 Y* c& t. h% XA:Tournant   图尔南/ c8 J2 i) Q1 M1 y4 ^: B
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29.Another term for the wine steward is:4 |) f/ I. r5 \2 T5 c
葡萄酒侍酒师的另一个术语是:. p8 G; i9 \0 \0 [
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
4 @1 e+ T0 a6 k2 T. X霉菌,酵母菌和真菌是一个神马例子& t) {) h5 w# Y6 b
A:Biological hazard 生物危害
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3 X; p/ c: B- d! E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 ?4 I& ?3 v/ ~: A( |. E根据加拿大食品检验局,食品的危险温度区在多少之间:" b7 K  ?+ K$ V. ?3 l
A:40° and 140°F (4–60°C)     4-60度
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' D6 o, W. e" c. Q& C32.All bacteria need the following for survival:! ]0 D/ ~- I+ A/ J  o( m
所有细菌生存需要以下哪些内容:: D8 j' I) w  x( D. \, R7 ?
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- z+ j. g8 [+ ]4 ~
5 {2 u5 g$ l1 N+ j+ D
33.Which of the following correctly represent critical control points in a HACCP system?7 }8 Y% @5 F9 L2 s/ v& w, ?
以下哪项正确表示了HACCP体系的关键控制点?5 d) p7 o9 ?( v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , D" x9 A% j# x1 K3 g3 ?6 n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& [7 p  o7 Y$ f6 z: e

5 K4 X+ o8 J4 F8 |+ |34.Which of the following is not an example of a carbohydrate?
5 @6 ^% U0 ~: m下列哪一个不是碳水化合物的例子?, @4 u, h  h$ N
A:Essential nutrients 必需的营养物质
7 ~2 I" H8 E- x2 u! I; G# c& B1 ~# P& ~* b) J$ l) d
35.The process by which a liquid fat is made solid is called:
7 e+ `: N/ M% z+ ^2 S液体脂肪做成固体这个过程叫什么
; @% d) D& D$ V7 HA:Hydrogenation  氢化
8 `$ P" C& S! w" T7 x/ S1 M5 p2 W/ s5 s& X& ]
36.Which of the following is not an example of a fat substitute?9 P3 D, l# w, ?* f  y
下列哪项不是脂肪替代品的一个例子1 s: {* p3 A7 X# x( c
A:Acesulfame K  安赛蜜K表
3 {, U( n) _, u' R3 q$ m
- @. R$ [. U7 F; j! e37.Health Canada requires that a product labelled "fat free" contain:
/ g* D. U/ _+ ^5 u加拿大卫生部要求的产品标有“不含脂肪“包括:( O$ u/ i; s/ s, s% O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( f2 `9 x# G" G1 n

- n: D4 g9 w% {! U  k2 t+ g  g  q38.Which of the following is not a problem associated with converting recipes?& ]3 |% q# d- D5 N) F( T9 V2 `( ^
下列哪项是不相关联的转换配方问题?$ r; ]9 q2 g$ |+ x
A:Unit cost 单位成本7 `# f, _8 W  d) b: W6 P2 r

. {4 }: G4 D: m/ a; L) Y39.The condition or cost of an item as it is purchased from the supplier is called:
, b( c8 M: m5 M  h  c# `' L从供应商采购的物品的品质或成本叫什么
9 O, @3 S0 f; o# f" Z% i5 GA:As-purchased cost 购买的费用) n% q( {- K' m' X! G$ k
1 a* S6 O, c- r: ~2 C
40.The amount of stock necessary to cover operating needs between deliveries is known as:
, }% I: g+ A$ y7 Y  r在新货到来之前用于日常所求的必要库存量叫什么
2 x. r7 I) A" D1 A# g1 A5 PA:Parstock 基本日常最低库存
7 K6 t- T+ q% X1 x  U5 v% B' a' C# G$ L4 z
41.Which of the following abbreviations is used to describe the proper rotation of stock?
  ~  m4 S- p. s( P下面那个缩写是用来表明正常库存流程?
9 w; S5 @/ z! z% _- ~' w$ V& xA:FIFO=FIRST IN FIRST OUT 先进先出
3 A9 }5 F/ a2 M
: S# X4 K/ ~' d% m42.Which of the following knives is used to turn vegetables?
; W1 ]4 q6 Z. w* r" B: U下面的那把刀是用来打开蔬菜吗?
7 Z! _' R* f  }' AA:Bird's beak knife   鸟嘴刀
% N9 ]1 z; t* v( n& s# U# @! Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 H; N" z' Q; S; j+ k4 c% I% |
* v0 Z; g4 l$ ~7 [. H1 n* W43.What is an instant-read thermometer best used for?% d1 \. r$ l2 h  N# N' q
即时读温度计最好用于那方面?
' }/ I* k; L6 t( v" t& tA:Checking the internal temperature of a roast 检查被考物品的内部温度& ~1 Y, ~8 B, v$ M1 A* P; d! K
5 J& G9 u+ N% K9 S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ O4 S: |. V. A2 O' @" a& R4 K
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ O: L+ u1 R' R% HA:Cast iron 铸铁
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3 {6 e" t, `) u# ?: k# y$ Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- Z! `6 b, M* C9 x) S1 h% }
哪件装备下面有一个可移动的碗和一个S形叶片?
  O: s0 R% W7 T2 VA:Food processor 食品加工机
/ c- _; o1 M8 q8 W. h8 mhttp://www.google.com.hk/search? ... iw=1263&bih=572" P+ |: L- x. l1 E' D

: k4 g7 |$ Q$ H/ `: j46.Which of the following is not a rule for knife safety?
- c' t* F& g' ~: u下列哪项不是用刀的安全规则?
" P" w, V! P$ y# v* rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 _; b' `# F" L4 g5 J
+ E5 ?! d/ u! n9 h6 `; F" S, A47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; X$ V5 p. w) @0 P1 E& o" o( b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 s. H4 P+ k3 S) h& \) X* fA:RondellES
0 `- N  f- u5 [$ C! o& e1 E( n1 \. @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?; D/ j4 S/ P! W; }" \' L
下列哪项是切成小方块用于汤的装饰?
3 N+ e4 `* Z: W& KA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: Y( Y2 ^; L6 b' }, H  o. O6 z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. E( b' F* ^. f( i- 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!!——  j. Z. J2 ?4 u0 U9 k: E! `' j
A:Gaufrette
% \. Y* Z5 V- e! |* `( M8 Ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  M! f3 f, v/ y( S8 J& W- |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% @0 d3 _8 w' \$ _' z3 \; uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! O2 P  h5 @/ ?$ 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)5 w) w) Q2 m* v) N" N1 y! w- C( I
A:Cilantro 胡荽叶 香菜5 ~6 V$ X7 ^, c+ j) G: e; @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- d) p6 V; v! n60.Allspice is made from:
: x! x0 V! K  ^, i9 i5 I 多香果,  多香果香料是什么- d0 H8 z- e( ?  `, v7 P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# V1 O3 K- J4 u7 n
A:A dried berry 干浆果. z5 m( v6 `- U

3 p$ a3 Z/ ~. @, S, n$ @+ Y61.Which of the following are used to make a sachet d'épices?+ r8 U2 ?# U( ?8 d
下列哪些是用来做香包德épices?9 b( A. r' F, o! C8 L
http://www.sachetcatering.com/0 H2 j6 i- L: ]( ?+ M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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# w- v  u% n( V$ Y7 |62.Which of the following condiments are not soy based?! ]" H, K( x1 r0 L# m4 ]
下列哪项不是酱油调味品的?+ F6 a% x+ v4 q0 A8 C7 g
A:Wasabi 日本辣根% [$ D  I$ k( \6 U( v+ b7 V

2 \' v, S; `, Q! l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* O, D. Q- X7 V* k/ R  y! G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:3 K) b6 M( i- S
A:Pasteurization  巴氏杀菌4 f# u3 ?7 A; c( ]2 O! k# T% @
6 w! H0 H1 G  [. V
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ L4 Z9 ^. z$ i4 l下列哪个步骤是不是正确的蛋清搅打程序?* L$ l" P0 n8 t* p; d
A:Allow to rest before use. 允许休息后方可使用。3 z. [" G8 t: g5 R5 W& d& S' _

# D: ^4 L1 Q6 W  f3 R65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ R( N, c" @7 G6 s( M4 _A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
' B% l0 @9 u7 z2 e& @6 e5 j炼乳是一种浓缩牛奶 是去除什么做的
5 G  r" c9 }) w4 a' v) Q+ q2 s* Z; yA:60% of the water 60%的水
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5 n( ]; Q5 u1 H; G" `; U7 |( C67.A method of cooking that transfers heat through a liquid or gas is:8 `5 Z4 ]* f- g$ Z. |$ P# n- M
一种烹饪方法,通过转移液体或气体是:
( w1 L+ @) v+ pA:Convection 对流) c: b; j0 F; M1 j: N
. \9 ~1 j, Q# N9 N, N0 @! u$ l# _
68.The cooking of starches is known as  烹调的淀粉被称为& i+ X* Y& u& x% O# ^
A:Gelatinization 糊化
$ {, {+ t7 |! _+ S6 k+ Q( s
; |5 o* A  b2 _: _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  G. R5 r5 F4 U3 p2 C$ v' x
A:Braising 烤* Q( |* Q/ i2 Z& |0 \' L

  J; [% P, C! J" [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+ s8 o/ M6 ?+ N7 M3 i* l. v* `A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 h% f" K+ i0 |7 k2 S" Q, d3 k

; J1 H, N* z" T71.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
' @, |) p# O! V4 `% K& Q0 XA:Fumet 原汁
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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
( x& f# O  a: }3 w2 d1 nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# C$ {' Q$ s: r$ x; c
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73.Which of the following is a principle not used in stock making?5 `/ V* ]' g- Q4 _# G- j
下列哪一项不是用于制造高汤(低汤)的原则?$ m! J1 Q8 L- m$ q( o, K6 G: b
A:Start the stock in hot water.开始在热水中操作
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! S0 n8 o% S* d1 z74.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
4 b! b7 M: b: K0 U/ \1 I3 tA:Remouillage 法语熬汤3 Z) F- W. z0 w) X
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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