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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。9 E+ V5 o  `- `- t: Q3 _7 U" i0 q
0 ~* e- m: L% z4 @. ]
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 z. o* n# N& b1 O, `9 g
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
7 g( ^+ Z, }8 F! @1.Which of the following methods should be used to determine doneness in a New York steak?9 j1 |. Y$ o' 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)
% {, z5 d$ v/ ^. Y, o: |3 F2 bA: pressure touch. 压力触摸
1 Q8 y+ R& {0 {. i0 }. n' W: J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; E: T! A" L2 c! ^5 ~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
" T: H  U3 g3 d- F: F- @5 Q, BA: acid  食用酸
3 I: y' i- j8 {) w3.Vegetables are major sources of which of the following nutrients?6 x, k8 z# x7 L" n
蔬菜中包含的主要营养有哪些
2 ^4 p) q3 `, I1 Q7 BA:vitamins and minerals. 维生素和矿物质。% R5 v) C7 \: W4 ^; m2 M( y% r) J
4.Cauliflower is commonly served with
# |* T9 c: B& e1 A. O1 }0 Q花椰菜(菜花)最常见和那种酱汁搭配8 D. c) n% @3 z! G. r
A:Mornay sauce. 奶油蛋黄沙司& P- m: _% ]% \5 K
5.Which combinations of products are found in pie dough?
8 d6 z( A5 \7 n! ]下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 ]7 }9 x  y# w  xA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) H6 ]9 A/ ]  q: c5 O, @$ q( K
6The French term for mussels is 法国语青口(海红)叫什么
7 [  X: ]0 Z( m. e' RA:moules.法语青口,海红. j- K! e6 x. I  j
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 H2 Q0 h- V, x0 V! R& a
A:faintly fishy. 稍微有点似鱼味( }- |( Y7 ]1 u; G8 }
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  ]- _5 C0 K6 V# b  jA:2 days. 2天
1 g5 n( R5 A1 P8 t9 Q9.What are the principle ingredients in ratatouille?
5 P5 c: x' S; T4 @& f+ ~. }炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) B3 L$ [% Y9 O  g3 J$ jA:Zucchini, eggplant, green peppers, onions and tomatoes
! {, W: _" y! Y0 e& I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 K) n  w; `) N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ a3 v) E% U  B8 Z6 T* b% K
A:cook food in quantities that will be used up within 20 to 30 minutes.
; Y5 ^2 y5 e& E% J  |大批量烹煮食物要在20到30分钟内" Z. Z2 W7 `  u3 r( p" A
11.What person has the authority to issue a Health Permit?/ U8 A" \/ W$ h! D/ ^+ M
谁有资格颁发健康证(卫生证)。
& ~# h' R; S0 M. t  O  [/ n, {, _+ yA:Medical Health Officer.
. w+ C) E% s; W+ j' ?' |# Y医疗卫生官员。
, \* l& L& y2 e& Z12.For what period of time is the health permit valid?& D+ E" N* |1 `/ U
健康证的有效时间是多久?1 O* M1 l3 n' g8 O$ L$ l2 S
A:12 months.12个月
" K) F3 n1 [' O2 D% F* ?5 S13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 a5 F, L' V. r2 @1 @% j1 ^3 p在食物和饮料准备区,通风系统换气的标准时什么
& `. U: q# S: s) N0 sA:08 times each hour. 每小时8次5 U8 [% C5 |$ t1 m+ ?# w! Y7 X
14。The minimum temperature for manual dishwashing in the wash sink is( `; B; \3 S3 X6 ]" p* t/ w* Z# y. c
手工洗碗,洗碗池的水温最低多少度?- q/ R4 R/ A; |
A:110 degrees F (43 degrees C). 43度/ Q* {" I, I3 K
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* z. W& W5 `( J+ Q/ A% s& T用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 `- S) _: i2 }A:180 degrees F (82 degrees C).  82度
7 U% ?/ O: ?4 d16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. h( }% l6 a' m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) b/ L3 F, Z; }" F3 lA:en papillote.  法语自己理解
( J! t2 S, k4 P# D: |17。Wing or Club is considered a
3 z. B$ }# i* h! y& G' h) z9 t翼和CLUB 被看做是一种...
: Q8 ^4 K; N) ^/ HA:Bone- In Cut     带骨切/ e$ }  C+ w1 _7 P7 g# `* @! F) d
18。New York is considered a   纽约牛扒被看做是一种' `& f  }6 Y& ^
A:Boneless Cut     无骨切; p% A+ N% G- w7 g7 p$ b6 |! S
19.In general, a court bouillon for freshwater fish will contain5 B, ]& n# n8 E7 M" r9 r
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$ m& g" `" |" ?8 {2 W7 I# n( D
A:the same amount of seasonings and herbs as a bouillon for saltwater fish., R+ h. X% O' E" W- q# [% ^% C
和做海水鱼同样数量的调味料和香料
+ Y. U& {$ B; _' s/ f5 v7 J: M0 o20.Anise is very similar in flavor and appearance to
9 g  \+ |) F. H/ R; p八角和下面的那种原料有相同的味道  j1 d) I& S0 [
A:fennel  茴香
' _+ M8 D, E1 i: f0 I4 j+ {21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, K9 p7 r8 ^* n- t3 o下面那种原料更像大葱且有平面的叶子* y0 W: V& t8 y) }. S5 V4 W; e
A LEEKS  似蒜葱 (这边人叫京葱)9 l- m: F- S# E4 Q5 ]
22.Which of the following cutting shapes refers to a small dice$ v- Q7 }) \9 P4 j
下面那种刀切形状指的是很小的粒(末)+ ~7 v) Q5 b& d  L. r$ k
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ u1 w. Z* C) J. G' [23.Oil is added to the water for boiling pasta in order to
: c0 i. b# P0 |, l( t向煮沸的pasta (意大利空心粉 )中加油是为了
. M" |5 ~7 Z! v  B9 cA:prevent the pasta from sticking and to minimize foaming action.
+ u, I0 z' V+ M5 A! ^* \' ~8 O防止面条黏合并降低发泡。
! J4 O. c9 W" _, P24.Which pasta dish features pine nuts and basil?
- b2 V1 L5 ^7 w7 I- ^' F下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 P" b& J  w+ L+ }6 H
A:Pesto.一种绿色的意大利面酱 + l7 O4 w4 H. {/ w: A) V; v/ X
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?! h5 Z% ~% o0 |5 `7 A" S3 b
下列哪项是一个春天的蔬菜类似于菠菜?) ~% z* K$ i, `* y
A:Sorrel. 酢浆草。
2 _# Q3 A7 T$ F8 R. Z* p4 thttp://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:2 B/ q! y. x" L: O" t7 l2 e
哪位厨师最早带来高水准浮夸的美食. A+ `' [0 [+ F0 j* g4 u' z* U
AAntonin Carême 人名 安东尼·卡罗美
: {/ S' o9 X4 Q- d5 `/ A; [
( A* t' m: h+ W/ l  A, W% N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, `# d# y0 A- x& R9 L' S5 `0 _9 e下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 ]/ M3 f' U$ mA:Cast-iron stoves         壁炉* K" s/ R. R. h9 D
http://www.usstove.com/products.php?id=6
' B2 B7 h# D( M
$ f' d' R* m; k$ i/ u( N28.The French term used to describe the roundsman, or swing cook, is:' [0 v1 @5 D9 a. j3 B0 F
法国术语,用来描述roundsman,或摇摆厨师是:
5 P7 p1 A  a' h" x" O: B; wA:Tournant   图尔南
; q6 O8 O! d4 e1 R# y6 L
: l( S' h. \" G7 ?4 Q29.Another term for the wine steward is:$ x& X" M& V* `, M
葡萄酒侍酒师的另一个术语是:6 ^( p9 _5 @: _) r6 O6 Z: b
A: Sommelier 侍酒师
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, I- R6 s, B! m( O+ ?30.Molds, yeasts and fungi are examples of a:% O8 A! P3 a+ l, m% _' P( }
霉菌,酵母菌和真菌是一个神马例子6 n: i: w4 S4 m$ j
A:Biological hazard 生物危害
# t8 y+ X9 ]* X" \% _3 P  h' V* l2 E2 {# s) i: G+ h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 T2 j- o) T- ?+ _根据加拿大食品检验局,食品的危险温度区在多少之间:! x& p- f' [9 {4 S1 s' Y4 Y5 c4 Y
A:40° and 140°F (4–60°C)     4-60度& j, ~, h8 ^: k6 x8 h$ T

  p! E/ k4 x$ \32.All bacteria need the following for survival:
1 ]/ z1 [) ~* q' k& V$ |( c9 {所有细菌生存需要以下哪些内容:7 [& u" v/ p) F" S! k2 ?* a
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, H  S* k# n/ c* I* l

) Z& x( K2 R8 o% t33.Which of the following correctly represent critical control points in a HACCP system?- X, Q- Y  @3 u; E% n3 m
以下哪项正确表示了HACCP体系的关键控制点?& s, Q# ]' b  t0 j9 v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # V8 @$ G  p6 A/ p/ T- I" y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# }' y2 V, |6 _" R3 j! v2 s: q) Q* H% n! R
34.Which of the following is not an example of a carbohydrate?8 {% c% a0 E7 \- b
下列哪一个不是碳水化合物的例子?' G" O& \7 `9 |* a! h; O
A:Essential nutrients 必需的营养物质
% e8 N3 y  S7 V( U3 o8 n; C& {9 B! ?3 _
35.The process by which a liquid fat is made solid is called:; `0 ]1 _" k' B$ N' y& y2 {% i( J
液体脂肪做成固体这个过程叫什么
  e! T* L$ i! O2 @; l& EA:Hydrogenation  氢化* j2 a% ?& d! o. b" P: ^+ g  o
8 }+ j+ z5 \& }  T
36.Which of the following is not an example of a fat substitute?
8 T4 S/ q1 n% v- c6 V& x! {* r- k4 f下列哪项不是脂肪替代品的一个例子
+ o9 k* W) T; e7 KA:Acesulfame K  安赛蜜K表4 s- o7 {. h. D) n! w

- d4 X- t6 ^8 Q" r! w37.Health Canada requires that a product labelled "fat free" contain:
, I- c1 F; d3 q加拿大卫生部要求的产品标有“不含脂肪“包括:
+ @9 W+ U* ]9 U  oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 g+ \9 @; Q" B7 F- _: k8 Y+ B
- d/ ?7 {/ z0 J38.Which of the following is not a problem associated with converting recipes?
* K! L0 K* B7 c: o( ?( u% j3 u下列哪项是不相关联的转换配方问题?* S2 q9 c9 n* S: p1 ]
A:Unit cost 单位成本% N  B) l1 y, X, t6 W+ p! b

, m0 @0 u3 i  P# M39.The condition or cost of an item as it is purchased from the supplier is called:# ^/ C. \- s4 _6 y0 K' J
从供应商采购的物品的品质或成本叫什么
2 P$ K& _+ h5 d& q" JA:As-purchased cost 购买的费用# w( H- u" J8 B0 L
+ Y# Y  C+ y7 l) f5 C1 b
40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ C  L0 I* }. a: r7 O5 `- |在新货到来之前用于日常所求的必要库存量叫什么
) E0 W( n$ A# V! A- KA:Parstock 基本日常最低库存9 |! v+ q! c  {5 q3 o- i4 z
% [" \) M& B4 K2 f8 b6 }
41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 s6 m$ [/ k5 h7 E5 V. M下面那个缩写是用来表明正常库存流程?5 F0 h6 h) W1 [6 {
A:FIFO=FIRST IN FIRST OUT 先进先出1 j7 N1 b1 ?% t: Q# I8 s: y
! f3 p: {4 m2 b  B: W3 b0 n
42.Which of the following knives is used to turn vegetables?
$ w  X( f9 t& ^  l& K$ b- V9 y下面的那把刀是用来打开蔬菜吗?
# b5 V. R+ r: `2 N' u! aA:Bird's beak knife   鸟嘴刀
6 k- Z9 S5 O9 I! R% z! z; M6 }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 u3 H0 @+ \# M# L0 f8 R& o
2 a9 z1 j' M2 e/ c# o
43.What is an instant-read thermometer best used for?
9 @: h$ e4 U- G  ~4 q即时读温度计最好用于那方面?
7 Z$ e3 u0 V9 V( T2 |A:Checking the internal temperature of a roast 检查被考物品的内部温度7 h! z8 `( w. q% ^- d- Y) M: n

( P7 c. P5 c9 v! J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- [% q: e5 k. z  k% c9 Y0 g8 \% g
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ H6 A0 V: p% S2 pA:Cast iron 铸铁
7 ^1 f! n" f; r4 a  S& {5 G
% T: ?6 B- Y% F8 H) d9 t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& y2 n) R6 E0 W. F$ @' {哪件装备下面有一个可移动的碗和一个S形叶片?1 V2 }) W. f. m4 O0 W, l+ {. G9 c- h
A:Food processor 食品加工机" O- N5 g2 p) B  Q6 H2 |/ Q/ m
http://www.google.com.hk/search? ... iw=1263&bih=572/ W& y9 D0 Y: J9 c( x

1 L: x8 C. ?5 g. g- M5 P$ f$ {46.Which of the following is not a rule for knife safety?; F6 h7 L0 [9 j9 @/ g; Y
下列哪项不是用刀的安全规则?
5 C& t+ Y3 S$ s. {0 n5 [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- Y' l* @; G8 x' N# ~
3 y  W9 y( Q3 F- F9 e
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ ?% c+ K, k: {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 s7 o9 Q2 c% Z! K5 G" A
A:RondellES
8 K! \0 g3 Z& M$ B8 N; d$ ?8 Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
) O! e. J+ q- X2 }1 K% }
1 o: L9 y- F, C48.Which of the following is a diced cut used to garnish soups?) C6 A, n! \  q* C
下列哪项是切成小方块用于汤的装饰?
3 \7 Q9 ]  }' X3 L" c1 jA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 `7 Y' X, }3 s8 G: V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! Y7 i4 l$ ^' v& d. Z* [# o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!!——
9 s& C: R) U' T/ NA:Gaufrette
$ S3 g; @1 H3 b0 zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 P2 t0 W) x) G) C5 G# Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, O, S8 a0 l5 b, F* _, `) O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 g* _- j. @4 }! c: C
" |. B+ r. y  [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 Q* J- r4 L/ M3 T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)
6 s  a9 H. O  [. ~( M7 {A:Cilantro 胡荽叶 香菜
- ]( [5 Q5 K* _% C; h* n) n& p6 whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ {6 U7 i. D; `3 x60.Allspice is made from:, C( h* D7 O, d
多香果,  多香果香料是什么
- i: M9 Q, s0 d0 M9 xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; b1 @- i9 X4 A8 J
A:A dried berry 干浆果# A2 x) B9 M: H; ]% D

- [, m, ~- b5 K8 q0 U3 }: x61.Which of the following are used to make a sachet d'épices?
" y% @' _) i( E' a; s; ~下列哪些是用来做香包德épices?
2 g. i4 h0 N! Q2 y% Fhttp://www.sachetcatering.com/% X! z& ^- T; w' H% B
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?
: a. [( e$ G( Q/ k( y  L4 r下列哪项不是酱油调味品的?
! }. s) t# p% I+ I+ W+ p; ^A:Wasabi 日本辣根
% @% i0 I6 ~4 u, E/ I; }1 F8 p) J* U0 }2 |/ \2 ?
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 W5 j0 d8 ?# `6 ^& r) I: 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:
. |4 g' m/ X; d+ |) IA:Pasteurization  巴氏杀菌- B; c% n  _" X* S
, K* ]/ r# F/ O4 ^
64.Which of the following steps is not the correct procedure for whipping egg whites?
2 p$ {3 c* H/ l, i7 d下列哪个步骤是不是正确的蛋清搅打程序?
. V; J" t* ?0 e! j0 `( TA:Allow to rest before use. 允许休息后方可使用。4 y+ X* h$ Y' n% Q) A( [
  M9 ^7 l; A& ?
65.The weight of a large egg is between:一个大鸡蛋重量介于:" V' j: @: x5 A
A:56g and 63g 56克和63克6 s2 G7 h$ I2 _7 U- E8 M' l
. `2 t' W* y6 M. |& z- Q! g! k
66.Evaporated milk is a concentrated milk that is produced by removing
4 o. `) n: r  s1 G+ U6 \$ U7 B炼乳是一种浓缩牛奶 是去除什么做的
! X% o4 @; o  J9 O4 TA:60% of the water 60%的水
2 `4 _+ t" s1 w+ N* ^
1 J, V+ L7 a9 S- b* ^67.A method of cooking that transfers heat through a liquid or gas is:/ G6 I( C# ^5 m% z: ]" }6 _) c5 o
一种烹饪方法,通过转移液体或气体是:- ]6 O' P) C$ h" R% \
A:Convection 对流
' v) C+ B* w. W& g/ }* M! I- t( ~) l6 ]& Q- B2 S
68.The cooking of starches is known as  烹调的淀粉被称为
- t! K6 ]9 x  |A:Gelatinization 糊化
9 X9 c' y6 g9 Y7 t9 Y' I& [& y% Q- }. h* h5 C
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! }( c) H% O3 K/ y2 J0 {! k5 D+ X7 `
A:Braising 烤
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/ Y+ ]4 s2 [8 i& l/ ^5 N70.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:
# O5 H! K# d3 ]5 g1 C2 EA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 ~3 F8 s* D* D- \# B, k
' M& _' H6 @7 ~8 c$ b5 I71.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# `8 q0 S/ d* F( L' q% p
A:Fumet 原汁1 I8 W+ Z  V* v% S* k& @4 f

3 [; e; s5 \; o8 s72.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
# j) q: W7 D/ @7 l3 B% s7 AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# R  n- U1 X9 N( c

$ M7 I- E( M2 v' ?4 Z- }5 R73.Which of the following is a principle not used in stock making?* B2 G5 {8 j3 r' t" I# A) A# c
下列哪一项不是用于制造高汤(低汤)的原则?
  |: m3 V& d' r0 W! j) JA:Start the stock in hot water.开始在热水中操作
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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
6 }% J6 q. X" w) U( [( D! tA:Remouillage 法语熬汤
: q5 F+ L  E9 k4 Chttp://www.haibao.cn/blog/post/176242.htm
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