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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。
3 i: A! a7 W, U" s3 [
5 o* J$ Z$ z9 M8 w$ G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。
* J0 x' J9 ?  T# X' b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" L+ u4 ~* M' l6 n! G+ r
1.Which of the following methods should be used to determine doneness in a New York steak?
: ^  e8 w  _/ \, `# j% u- E+ c! 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)
; J- J/ e8 |5 l! ~/ DA: pressure touch. 压力触摸5 L/ X% Z5 c- x! R# M% Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ p! I1 J. O: ]
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
6 D/ |' k+ E  `% D+ B. dA: acid  食用酸
. p3 ?9 v* y2 @9 I) C; x' u3.Vegetables are major sources of which of the following nutrients?
7 z& A& E( _  p6 C, V4 A蔬菜中包含的主要营养有哪些7 W/ q* w0 z0 a
A:vitamins and minerals. 维生素和矿物质。$ F6 D9 `' Y( G* d" i* N* S5 L
4.Cauliflower is commonly served with
8 U3 z* W4 v) r: Q5 q花椰菜(菜花)最常见和那种酱汁搭配
. d. Y& `% B2 a* h: J  [A:Mornay sauce. 奶油蛋黄沙司
. t, ?: [. f, r5.Which combinations of products are found in pie dough?- c- C$ j8 |% G; j! x7 d
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 V: H) m) S+ o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 ]. ~7 q+ {* S  M9 c, C
6The French term for mussels is 法国语青口(海红)叫什么) i9 n6 _- Q  c9 v
A:moules.法语青口,海红8 P# ^, L. b% q+ t" x$ N/ I2 {
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- q4 R0 y/ m3 w: I* _A:faintly fishy. 稍微有点似鱼味& U- k- R% U: B$ {7 j3 H) Q: W0 r
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ I3 Q0 H, g6 {; R* t3 C' l) c
A:2 days. 2天. U7 C: i$ q' m' K
9.What are the principle ingredients in ratatouille? & B% h5 r+ J! ^. }+ ?4 n' `0 c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. b% @& g. {; n0 C5 vA:Zucchini, eggplant, green peppers, onions and tomatoes# R$ R' }2 `' G$ H
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ L" ~2 M5 B" l  D10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: \3 x7 w) q" `: H1 E, g( C" XA:cook food in quantities that will be used up within 20 to 30 minutes./ L0 `* ?5 u  F
大批量烹煮食物要在20到30分钟内% D5 ~$ a# V- r" M$ u
11.What person has the authority to issue a Health Permit?* F! {! c* \( L  u+ i- T; D
谁有资格颁发健康证(卫生证)。! F; E2 P* Q+ E+ k
A:Medical Health Officer.7 ]2 F( q6 t) v* h5 R; a1 p
医疗卫生官员。$ ?- D4 I$ I5 p& d3 P
12.For what period of time is the health permit valid?
+ ^$ N# V4 m- b  ?健康证的有效时间是多久?  e; n3 S( j# ]) Z. f0 {
A:12 months.12个月
) u% t* _* d. D0 u! \5 y13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 U: W. w' j7 h& ?1 Q
在食物和饮料准备区,通风系统换气的标准时什么
$ \8 ^9 Q# w* ~0 hA:08 times each hour. 每小时8次+ D) n  e" B2 _! k0 u, r; ]
14。The minimum temperature for manual dishwashing in the wash sink is
+ c* x  W& x* q2 l! U( a0 o手工洗碗,洗碗池的水温最低多少度?
1 i5 P4 v+ h! c& ^' q& hA:110 degrees F (43 degrees C). 43度0 _. ~5 J( i( C4 X
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 E( c; u" y5 H5 p9 b/ O用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' D! u3 F1 V) {8 v( q( O, `
A:180 degrees F (82 degrees C).  82度2 W5 L5 ?& O5 {" G2 q4 L- V% N) C
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 m. j) O/ r+ [+ w8 G! k( J+ ]/ L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ w" A6 M2 k4 [3 O3 V) c: xA:en papillote.  法语自己理解
3 J1 ^/ a6 B. n  @" S, H17。Wing or Club is considered a
; @4 q! I0 b' v& r+ C+ B翼和CLUB 被看做是一种...
$ h  W) {& |' |9 I! PA:Bone- In Cut     带骨切3 A: q! e" T1 z% W
18。New York is considered a   纽约牛扒被看做是一种2 p& Z3 F' r( i# K. b
A:Boneless Cut     无骨切
9 Z* ?# c: E$ ]) ~0 P19.In general, a court bouillon for freshwater fish will contain
4 Y3 c+ S; R3 o8 d4 H7 x3 |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8 ^* p  U9 l- t& c8 k- @4 t4 _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* y/ v' V, Y. U  e7 x和做海水鱼同样数量的调味料和香料# [0 J, n1 w! ]4 S9 J) e( J
20.Anise is very similar in flavor and appearance to
* O6 D$ Z8 Q8 s0 N* o9 @2 x八角和下面的那种原料有相同的味道$ |; J  a9 z; D4 _) R3 h+ q' _
A:fennel  茴香$ ~; [7 M) {* x
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: f- Z4 ?4 m+ [: q, J! `: A' L* b下面那种原料更像大葱且有平面的叶子; f! Y) R4 v; J: P( T5 Y5 G1 {
A LEEKS  似蒜葱 (这边人叫京葱)
+ k' X( C; L8 ~/ l22.Which of the following cutting shapes refers to a small dice- l# P" j- W& w& A( x, h8 Z5 }
下面那种刀切形状指的是很小的粒(末)
' o1 [7 b: D- t" T0 v- g  m+ ~, YA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ M3 i5 N: ^$ q0 B23.Oil is added to the water for boiling pasta in order to8 x0 P2 r" T2 E7 H+ N
向煮沸的pasta (意大利空心粉 )中加油是为了
$ r0 \4 w# C9 o4 s, T& \1 EA:prevent the pasta from sticking and to minimize foaming action.. Y) f  e" W) V" l, a
防止面条黏合并降低发泡。/ M2 @; ?1 y0 @) F% c2 M' E. L- r
24.Which pasta dish features pine nuts and basil?
- ~) `7 ]/ I) b+ k" Z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! i# }% V0 ~+ c- i5 U
A:Pesto.一种绿色的意大利面酱
) {1 Y+ g, s! X6 ~! z1 L' ~http://www.tianya.cn/techforum/content/96/563836.shtml
4 I. ~) ?( a$ M: H; j
1 y. q: B' j+ O! `2 `: b8 d25.Which of the following is a spring vegetable similar to spinach?- g6 `+ H/ [5 D; O
下列哪项是一个春天的蔬菜类似于菠菜?! V4 G& L; D0 V/ z$ W$ l
A:Sorrel. 酢浆草。5 m0 E" N$ ^3 v+ `1 _
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:: O5 X& W7 O3 N; \7 U% {4 N5 e
哪位厨师最早带来高水准浮夸的美食" [  u* r) ]# V2 Q
AAntonin Carême 人名 安东尼·卡罗美* Q" F$ B4 o% Q
; `: g; y7 N, h: F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ @. `0 E  B2 Q2 Z. `7 }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 [! F# t8 a6 I# r
A:Cast-iron stoves         壁炉
7 O( A3 F$ d$ }6 v* n4 ahttp://www.usstove.com/products.php?id=6
, C7 d7 L3 z' O/ x0 x) d' O) k! v
28.The French term used to describe the roundsman, or swing cook, is:
: [. J4 `3 f, y) g$ Q/ m$ Q法国术语,用来描述roundsman,或摇摆厨师是:
! @4 {  {% t! K3 o# V; |) K  JA:Tournant   图尔南% }1 ~% L( v2 Z9 q. W+ [) p

; O% A9 \) l" r7 X# @* x# S7 ?3 x: X& |29.Another term for the wine steward is:" j) G& `4 p' @# `" t
葡萄酒侍酒师的另一个术语是:
* [; E7 ]- q. n8 I3 jA: Sommelier 侍酒师& d1 ]% V" j: n
5 x9 w; d9 l1 e# ~) z- H$ A
30.Molds, yeasts and fungi are examples of a:% e9 s9 u- z7 G$ M" x
霉菌,酵母菌和真菌是一个神马例子
5 o$ H# z  }; J" i& @. UA:Biological hazard 生物危害) O2 ~0 S. ^4 Q- B" n0 y2 q. ]
8 R3 a/ J; D% B8 i0 A5 L
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% ~7 ?8 q0 J. p' C1 g
根据加拿大食品检验局,食品的危险温度区在多少之间:
' e4 q( Y# d1 aA:40° and 140°F (4–60°C)     4-60度* J1 W2 N6 w% L+ d3 _7 c! e
1 q+ ^5 }* {$ O3 v1 ?
32.All bacteria need the following for survival:
) E! [1 C: n7 Y4 y1 v所有细菌生存需要以下哪些内容:2 Z6 K0 c4 s. [1 r' c0 m  x2 h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# l5 v" f9 P# T% q- _5 t8 J& A% M% x# W0 N# ~5 X
33.Which of the following correctly represent critical control points in a HACCP system?
- Q4 ^: S! M  c! K+ `以下哪项正确表示了HACCP体系的关键控制点?% q& f' K; S0 L, N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / j# ^8 C# n3 Y8 y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* i; H' O- B9 ]' V* V: R. u/ \# J- r+ ^' A# _
34.Which of the following is not an example of a carbohydrate?
# f! m4 h- R/ p; k! E下列哪一个不是碳水化合物的例子?8 f$ l8 z% T% s. P% Q
A:Essential nutrients 必需的营养物质
! p5 y7 l2 W* T8 T, x: v% U
) M. u( D3 B: ?35.The process by which a liquid fat is made solid is called:1 a0 G# t3 q, k8 i  C& ]4 o
液体脂肪做成固体这个过程叫什么$ n8 x2 M1 w6 e0 A  n; h  W
A:Hydrogenation  氢化
. |' [$ ]& M& v9 Q
* ^4 a6 l& q3 ^9 w+ i- J36.Which of the following is not an example of a fat substitute?" U1 E, ^' o# L% B! w- |
下列哪项不是脂肪替代品的一个例子4 O) ?/ z9 M, Z" \
A:Acesulfame K  安赛蜜K表. G% u) G; E6 Z1 }8 S/ V$ i
( r7 O' v, O+ b& i
37.Health Canada requires that a product labelled "fat free" contain:2 W# o9 U/ q* ~. y2 l2 L+ P
加拿大卫生部要求的产品标有“不含脂肪“包括:7 @* o$ B2 W% `' M, V. Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, Q* X3 b- o. f% L

2 ^1 W% g) t4 ~" `" A38.Which of the following is not a problem associated with converting recipes?5 r; r' y  J- q7 l1 _/ j' F  w
下列哪项是不相关联的转换配方问题?
  r* L6 `3 J& [* E1 a5 ~7 nA:Unit cost 单位成本% E* b% ]  j9 G
6 q& D! j' n8 u
39.The condition or cost of an item as it is purchased from the supplier is called:. a9 e' O, ?: j3 p" T
从供应商采购的物品的品质或成本叫什么% D. [% y* s7 X
A:As-purchased cost 购买的费用, [' s0 A* F( \
7 O- M9 A7 {( h, c, n
40.The amount of stock necessary to cover operating needs between deliveries is known as:, W7 O) [' Y) Y' J7 G8 o/ t
在新货到来之前用于日常所求的必要库存量叫什么
; |) P8 ^; {+ p- @( _4 `A:Parstock 基本日常最低库存
6 \. H8 s; N1 o- V* Y
0 _( j) l1 F" K4 `$ A41.Which of the following abbreviations is used to describe the proper rotation of stock?5 B6 E0 `4 O2 s! n9 ~( k
下面那个缩写是用来表明正常库存流程?
* i: J0 i) ?' L* uA:FIFO=FIRST IN FIRST OUT 先进先出- j. N9 K/ G5 W7 T- k0 @$ p' x, v
- H3 _( O& x2 _7 b$ Q3 U
42.Which of the following knives is used to turn vegetables?0 y0 B) E: |7 b% N+ D  p
下面的那把刀是用来打开蔬菜吗?
2 S! x# g  D# [A:Bird's beak knife   鸟嘴刀
* E+ b( t' g) U6 h- ~8 g* v. shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 Q8 F1 s0 L; a3 }
* M8 V' M2 _! n* G
43.What is an instant-read thermometer best used for?/ m5 Z' X. I  E$ x% Z' m6 A
即时读温度计最好用于那方面?1 ]7 X) Z+ @7 ^( p1 M- O
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- Z9 s3 i- D5 P) p' L2 x5 S% ^5 a$ o2 B6 ]1 y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 z' L8 C1 o! S/ V0 d. I下列哪些金属材料受热均匀,通常用在铁板而且非常重. X: g& z/ j$ [2 d. }
A:Cast iron 铸铁# T9 ^# m: `+ f0 V
8 v, Z) M4 }0 k
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 T2 K# y" W$ P9 b+ @
哪件装备下面有一个可移动的碗和一个S形叶片?
3 q" A9 ~: _* L8 s- b$ s0 g, RA:Food processor 食品加工机% I- u/ s( s5 x2 v
http://www.google.com.hk/search? ... iw=1263&bih=572
( g9 ]5 X+ D% M8 y6 U7 f# h
7 O4 h- J! t! y4 D) [* t46.Which of the following is not a rule for knife safety?. L' o: h4 f* |; T
下列哪项不是用刀的安全规则?
' J, w9 B: R; uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 N6 n7 L& P8 z# y6 ?9 H# R
* [( W" _' c/ }8 Q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; V  b% r$ Y& u* d' E
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 x- d* B* V  i/ p* K
A:RondellES 9 M" \( ?6 z8 A- V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ r4 t1 C$ Y# B( f
5 T1 @% A' s+ G, Y. X
48.Which of the following is a diced cut used to garnish soups?
/ D! {- o1 x4 V2 c; x1 `下列哪项是切成小方块用于汤的装饰?
' P5 ?) a, h4 Y0 v1 N- P1 uA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ I0 l8 _* _  V9 E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" n3 Q# _; }* a" ]3 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!!——
1 q  P% j/ I$ D% E9 VA:Gaufrette 4 j  |$ Q0 x% i3 g6 u! a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 Z0 I* `9 M4 ?2 R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' ^3 _: b$ z+ L: y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 O9 J7 c8 p  G

9 N: ~* s& L5 [3 s: I$ H& c5 I% C50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( d% }  |6 g9 V7 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)9 q5 J) t: f* U* l/ |' V% u  \
A:Cilantro 胡荽叶 香菜
, d  t& |- v5 q6 P5 n$ Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* t8 b" h8 K, m

- I# @& x0 q: @4 d( h1 I) L3 |& e& R60.Allspice is made from:7 q& R8 ?# U+ s! Y5 R
多香果,  多香果香料是什么9 ]  V# ^# I% R; m9 _1 H2 o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ U; ]" E! c$ L: G* M0 d! s8 JA:A dried berry 干浆果: B3 n. r  D1 z/ D
& Y. x! D  V; _
61.Which of the following are used to make a sachet d'épices?
2 X' d, p% q3 r4 R3 C% L3 L0 G下列哪些是用来做香包德épices?8 Y# m; Y. v% e
http://www.sachetcatering.com/' r9 y5 U' Y3 K. V7 v" K7 r+ K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
* Q) ]) Z; b. [: ?; ^7 n1 _$ D% _) s2 U% k+ \) P8 V& o
62.Which of the following condiments are not soy based?
0 [8 ~( H( {6 ]& w. G2 K6 Y6 L! H/ a下列哪项不是酱油调味品的?' n8 z. ]% y/ V% m
A:Wasabi 日本辣根' x* Z, y+ E! S% Q! [
% u, Q$ P1 D5 L
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 }6 N7 c, n. ?' R
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:
- R1 e/ B+ z* d6 s8 }$ GA:Pasteurization  巴氏杀菌
% [$ o& _9 s' G" X* a# @, z
/ @) h0 ^) k: l, ~5 k64.Which of the following steps is not the correct procedure for whipping egg whites?
8 a8 B% u3 K1 J+ b, i下列哪个步骤是不是正确的蛋清搅打程序?
0 u* w' A3 d* n1 d: Z) s  a6 rA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:3 W' K1 ~' p3 _8 f) E8 ]
A:56g and 63g 56克和63克8 f% y) v3 G( I/ m9 s2 Y

1 Y* ]$ l1 _5 o5 O7 U* r66.Evaporated milk is a concentrated milk that is produced by removing* {/ C' N# _7 E, g! K- J8 n: ]
炼乳是一种浓缩牛奶 是去除什么做的
" @9 p" a% G/ E: a4 }" V, D4 ]3 @A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:* M1 [4 i& I0 K1 l& J
一种烹饪方法,通过转移液体或气体是:
! b1 X, @, ~, C0 Z, Q7 BA:Convection 对流: A/ n. f! Q9 ^# D4 ~+ l+ w. O$ }
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68.The cooking of starches is known as  烹调的淀粉被称为
  W! H9 m) I# u' `A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 T( b, m7 {7 V! j, h
A:Braising 烤
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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:. @; C8 H' l( `. r! k
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
  k. }$ O7 E5 a" p5 M+ l, eA: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: v, j- j4 N( }" O8 o) N; R# Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 F: x! b& u, o5 G9 P6 t" V$ F
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73.Which of the following is a principle not used in stock making?
' ?/ G+ X0 O: q, w% p; B2 f下列哪一项不是用于制造高汤(低汤)的原则?
9 F  k  a0 D; v) x' R+ ^1 b2 HA:Start the stock in hot water.开始在热水中操作; x4 K4 y$ Z1 B& P$ }: @! N

, s4 q& \; q9 e$ N6 [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8 |; Q8 \) H! ?0 [1 e) _
A:Remouillage 法语熬汤
# m7 u2 T$ i  L4 Shttp://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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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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