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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。/ a9 [7 J$ a4 x  [7 S

3 s7 f- F$ S  \8 s1 `4 E+ l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。
/ F) X7 x/ O2 d) P( v1 D- 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
1 o" l2 C5 _- z/ H1.Which of the following methods should be used to determine doneness in a New York steak?
3 C# c, P$ N- T4 K  j9 c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)0 ?: a( |; S. f. P! I
A: pressure touch. 压力触摸
, M! w/ G- r' m+ F, }7 V7 ~- ]8 s5 O2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& A% S0 r1 ?/ r6 ]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* g7 c  J* g$ K( g) Q
A: acid  食用酸
7 f- I$ }  ~: L8 Q8 l* q3.Vegetables are major sources of which of the following nutrients?' X& @' t3 Z3 e" o% j
蔬菜中包含的主要营养有哪些
  e1 I. R+ c# q- a$ v. R2 ZA:vitamins and minerals. 维生素和矿物质。
2 @6 T" Q# c) E" o% ^/ e4.Cauliflower is commonly served with
7 f4 b( e- Y7 f; e0 e  W+ Z花椰菜(菜花)最常见和那种酱汁搭配
) {: d+ Y2 j1 d$ y( g' eA:Mornay sauce. 奶油蛋黄沙司2 [) G& G3 E# b% \( m6 ^
5.Which combinations of products are found in pie dough?3 S9 C1 S  x, 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??)
* Z8 q+ l$ X; o- uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 v- v7 a% F, Y/ R6The French term for mussels is 法国语青口(海红)叫什么" k5 f& N) l1 z! s% K' F
A:moules.法语青口,海红
# r& K2 R$ ]# @6 }( s( `7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# ~; @+ i# L. f& X
A:faintly fishy. 稍微有点似鱼味. h: ^' l2 ^5 H  m4 L) T" R; w, e
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  e6 u5 u: O2 _+ @  G+ g9 hA:2 days. 2天) y# s% o# ]) A
9.What are the principle ingredients in ratatouille?
" |" Y- d8 m9 J- a4 y6 u炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& |, Y1 I9 B# {/ |
A:Zucchini, eggplant, green peppers, onions and tomatoes
& m# z' N4 @: g4 u西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 l; Z, S9 S/ u0 B# g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 q. h& I' J: Y5 q0 e  f3 m: WA:cook food in quantities that will be used up within 20 to 30 minutes.6 z/ l% Y' j! E& C2 d  X% S
大批量烹煮食物要在20到30分钟内% l! O* h* i$ Y' Z4 B% v5 y
11.What person has the authority to issue a Health Permit?
3 y  U+ P0 m" J谁有资格颁发健康证(卫生证)。
+ p7 q: [4 a7 M( {" k5 E& T) Y. lA:Medical Health Officer.
; L2 G" B/ C+ v3 W医疗卫生官员。
: G% N: \. i& Q# H8 Y6 r12.For what period of time is the health permit valid?
2 K2 K! G8 @! {3 |健康证的有效时间是多久?
3 f9 b8 n" T5 z* \2 BA:12 months.12个月7 r/ C; ^( K# ]$ w$ m
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 U' C8 G% x" G
在食物和饮料准备区,通风系统换气的标准时什么
8 R2 p  d+ [5 |- n7 bA:08 times each hour. 每小时8次* l5 ?2 @8 f; N/ A
14。The minimum temperature for manual dishwashing in the wash sink is
, c+ ]  t9 Q! j- V. r. T3 ^+ y手工洗碗,洗碗池的水温最低多少度?
" x6 P9 j, b% A4 e( |, tA:110 degrees F (43 degrees C). 43度
/ G( ~1 `1 }! `15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) ]2 [+ h. L% N0 i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* y2 T6 U$ R( v6 z% K1 V. z$ sA:180 degrees F (82 degrees C).  82度
1 l! f, {; T+ e7 `' f& K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; J  A! ~5 V) s
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) e2 s; s2 \0 S5 aA:en papillote.  法语自己理解% O3 ]5 I+ x- L
17。Wing or Club is considered a6 |' z; M  s* x$ u
翼和CLUB 被看做是一种...
" k( M+ }1 t/ Q; fA:Bone- In Cut     带骨切
- T/ I( P4 A4 R! @18。New York is considered a   纽约牛扒被看做是一种9 }) q% e8 n8 j8 B  _
A:Boneless Cut     无骨切' V* u3 ]) E$ q/ ~/ P' p- l+ w
19.In general, a court bouillon for freshwater fish will contain
  l3 r0 N5 n, {6 [0 }! j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 @3 |1 C4 T% `; }0 ?A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 r" p: X6 g) x* D) e
和做海水鱼同样数量的调味料和香料! A+ ~- J: _/ v3 ?7 U6 J7 Z
20.Anise is very similar in flavor and appearance to9 H, T! ?0 A9 e- e7 M: Z
八角和下面的那种原料有相同的味道6 t) R+ W1 h: H# ~
A:fennel  茴香
% b8 U) f2 e' X3 \  e+ D21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  q$ t$ J) B, X0 A下面那种原料更像大葱且有平面的叶子5 p, @: U1 h, q4 ^% r& I% R
A LEEKS  似蒜葱 (这边人叫京葱)! T) V( d1 f- {& m6 v# I
22.Which of the following cutting shapes refers to a small dice
$ V, n  T( @' X4 ^1 U+ R下面那种刀切形状指的是很小的粒(末)# a# z2 n$ ?; Y8 r, M
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ O; [. x3 v' G0 S/ }1 _/ D7 F* b23.Oil is added to the water for boiling pasta in order to: \: a1 }+ E  v" Q: A6 @$ i
向煮沸的pasta (意大利空心粉 )中加油是为了
; B; `3 t/ q7 E4 z! q6 }5 EA:prevent the pasta from sticking and to minimize foaming action.
# r1 J. e1 }3 N5 c防止面条黏合并降低发泡。4 {& q+ E' T: B' q8 t* k7 M
24.Which pasta dish features pine nuts and basil?1 @# y7 e0 t$ g4 U
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  z  d1 F: t" i$ l% D) b- J2 E  {
A:Pesto.一种绿色的意大利面酱 9 O6 r: ]+ p$ B1 c. k5 z! E' V2 t
http://www.tianya.cn/techforum/content/96/563836.shtml
/ J2 l: [, c& [. a2 R8 s
, y; T0 I. O1 a1 S7 o25.Which of the following is a spring vegetable similar to spinach?
8 h! f* b$ L: R! q4 K下列哪项是一个春天的蔬菜类似于菠菜?
1 k- \  L+ d6 E' C! \A:Sorrel. 酢浆草。
* X% e1 {9 `5 g$ x/ m6 uhttp://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:
/ i" t  ~7 j8 O- x6 F哪位厨师最早带来高水准浮夸的美食
  P+ L  y+ y, ZAAntonin Carême 人名 安东尼·卡罗美& @0 E0 c! q) J0 `
; r1 U6 U$ R& v+ j5 N1 b+ B
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( ^3 g: K/ @: p( Z1 |# i0 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 。3 Z/ t0 v: W- D
A:Cast-iron stoves         壁炉/ `0 H$ v, z5 i) F6 Y) \  `- J
http://www.usstove.com/products.php?id=6' e& m/ m2 c2 m% d( O- C
; E; U5 |7 H7 \- R! y
28.The French term used to describe the roundsman, or swing cook, is:% D5 a  n" [- b" w. x# g4 {3 s
法国术语,用来描述roundsman,或摇摆厨师是:! }5 V/ \& C2 V6 d5 g
A:Tournant   图尔南/ n* _: y1 Z, A3 T. R# e

- C* Y# u" }) O: M0 ^29.Another term for the wine steward is:9 \7 K# Z$ z+ o9 ?! @
葡萄酒侍酒师的另一个术语是:  W3 z5 D% q# [  X; f$ G
A: Sommelier 侍酒师
5 X" ^4 p5 N$ `1 {- {+ C1 k0 K! \3 N) w1 r  e
30.Molds, yeasts and fungi are examples of a:
# Q1 G4 }; Z6 H' ]: l7 z霉菌,酵母菌和真菌是一个神马例子
9 \: p) Q% T, x0 i7 JA:Biological hazard 生物危害  z; u5 ?8 M0 X

% H( A2 Z) W+ r) d" D8 e9 u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 _" k7 @& D9 Z0 j$ F. f
根据加拿大食品检验局,食品的危险温度区在多少之间:( j( P/ R/ N# u; R
A:40° and 140°F (4–60°C)     4-60度
, j6 I# x. I9 j7 a7 L3 e  B& l" s# Q: Y$ n3 @" c- S  h! x+ u, l
32.All bacteria need the following for survival:# p4 O* _) H9 i: K4 r- n" S! Z5 i
所有细菌生存需要以下哪些内容:) A6 b% Z( i. `9 b# j% x
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 k. j& ]3 i  u( g# p( M; ?$ B, J
- r( h1 w2 G) D+ w7 o7 q33.Which of the following correctly represent critical control points in a HACCP system?
$ A6 e8 ]; j7 K- K4 V- y$ x以下哪项正确表示了HACCP体系的关键控制点?; y. ~, @+ ~/ I# o$ [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; t2 W* N5 ]$ \! S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 w9 T- S# w* I( r7 @
# L3 N/ R! j/ s( _( D; E5 {: O34.Which of the following is not an example of a carbohydrate?2 \5 m  h% z6 Q) ?2 H8 h0 x
下列哪一个不是碳水化合物的例子?- h+ Y& A9 q. B2 M5 t+ l; J
A:Essential nutrients 必需的营养物质/ P! @. Q1 @. \& f1 C7 h
; Q% `* ?+ f9 q- x) R% v
35.The process by which a liquid fat is made solid is called:
" x  M- _% O0 L液体脂肪做成固体这个过程叫什么
5 j: v; _6 C; AA:Hydrogenation  氢化1 ]( k( A/ o6 w7 R/ [3 H$ J
9 o0 Z: X. w& D. o& w: V1 u- s
36.Which of the following is not an example of a fat substitute?
! T$ E4 p/ O% N0 n下列哪项不是脂肪替代品的一个例子. k" [1 }* A( U& d* W
A:Acesulfame K  安赛蜜K表4 `0 K& H% ?$ k& @$ H# r. ]4 V4 g
; P4 O& U4 l+ j: D  |* Y3 R. r
37.Health Canada requires that a product labelled "fat free" contain:) ^; @( g2 ~- o: I- `% L
加拿大卫生部要求的产品标有“不含脂肪“包括:, F; [) z0 C# v5 s( I& X: [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ Q: t& I  w- e4 U5 b6 X) o1 J' D8 {* h9 Y# p
38.Which of the following is not a problem associated with converting recipes?) T: a. s) D% L' n3 M
下列哪项是不相关联的转换配方问题?
$ n; E/ |& ?7 N. ?A:Unit cost 单位成本0 W0 b" z5 Z9 g% k% E% }$ U6 x8 l
+ `1 q( @* q: G+ n
39.The condition or cost of an item as it is purchased from the supplier is called:2 \, D5 Z9 `, v: n' O% q
从供应商采购的物品的品质或成本叫什么
2 T7 i$ ]+ V+ [' E/ v8 DA:As-purchased cost 购买的费用& K, q5 {9 s( q5 l: c
# }) c- c8 P7 e* u8 W( ^$ c! j
40.The amount of stock necessary to cover operating needs between deliveries is known as:. D/ Q8 k& f' B; R* U; k
在新货到来之前用于日常所求的必要库存量叫什么- ]) d9 Y* n6 b. I
A:Parstock 基本日常最低库存  K+ C5 t# e* M7 L# S7 t, d

9 v& k5 W6 s  O8 }( q" I41.Which of the following abbreviations is used to describe the proper rotation of stock?0 X8 A0 r1 V* Z7 ~; ~5 N
下面那个缩写是用来表明正常库存流程?
7 X" K) w% F' t, ]A:FIFO=FIRST IN FIRST OUT 先进先出
2 X' t' F+ n" `& i5 T3 ^8 o1 H3 E7 g# e0 k( B' A
42.Which of the following knives is used to turn vegetables?- |% u9 W: q1 N9 ~
下面的那把刀是用来打开蔬菜吗?/ ^% }- g% J- H) p( x4 F
A:Bird's beak knife   鸟嘴刀, s* [, E9 B$ I0 `: v" {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 R5 U8 \8 J* L! M- @% \9 p

% K* Q: w8 r3 f+ O% F) ]2 s7 [' @43.What is an instant-read thermometer best used for?2 Y8 _: `& Y8 m5 _1 L& y
即时读温度计最好用于那方面?
4 f# _5 N, F! J0 m# n. [A:Checking the internal temperature of a roast 检查被考物品的内部温度% K. n; L* F6 ~- k8 e5 g" I: c

+ v; e! V. S) O2 E+ N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 g$ ]7 ]0 T! y" K4 ?, |$ K+ Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重, e8 `) Q& e6 p( J8 I( J1 w
A:Cast iron 铸铁- @* W* `, |/ x/ E, A( V2 W

5 T1 Q; f1 O3 Q8 ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! D" B& K# Q( k5 [哪件装备下面有一个可移动的碗和一个S形叶片?. V: B6 j3 M# ?% f( C$ K0 [
A:Food processor 食品加工机1 b4 @3 i3 }9 ~% F. m4 k
http://www.google.com.hk/search? ... iw=1263&bih=572+ D( m. U2 I3 H9 g# H
: b; {5 y5 n+ R9 U# q$ E" f
46.Which of the following is not a rule for knife safety?
5 O1 n% M+ }  p1 o下列哪项不是用刀的安全规则?
. \) m" Y) w8 ?) Z+ W' a$ ~% A: c0 D3 MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 n) k- [, i4 C5 J9 a! Y
6 W0 S6 g7 a1 y! W. r
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. j! Y& F1 h  P+ _8 E2 P% a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: x5 W  P' a5 W2 w
A:RondellES
& R0 `1 z- a5 o( j+ {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 l4 T% c0 X0 x

/ h+ H. R( y& l8 [48.Which of the following is a diced cut used to garnish soups?
( m7 F( y6 V2 N% B0 B1 Y1 \下列哪项是切成小方块用于汤的装饰?
% w1 J. _/ g1 R* I( NA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 {7 y  ?5 r+ w  ]7 d- r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) ^: v# P! f* C
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!!——# t; \8 y2 w6 A* @
A:Gaufrette
/ _! n  x6 M9 W  dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 [9 r2 O: z. Z* R4 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ F2 B0 i" o/ l( D& DGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 @2 p0 r; j7 P  k

+ X! H. ~) B! B5 z! L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  i! N. r8 M" ]1 I7 S8 F6 u$ M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)
$ o4 q" K. |. Z3 D+ K  ]4 mA:Cilantro 胡荽叶 香菜
; z& _0 L% g$ ]- U' ^$ B/ thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& O3 T9 {+ u/ Y0 S" D. L0 y

: T5 [0 @+ ^# T! _; ^) g$ K60.Allspice is made from:
& t$ D! B) I0 Q( A4 e 多香果,  多香果香料是什么
9 {0 f. t( M- K# Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 o) ?- k/ o& Y3 Z% ]& @* eA:A dried berry 干浆果0 s, G3 e! B+ f. g+ i

3 [; Q: f% @/ \( w. D- q61.Which of the following are used to make a sachet d'épices?- {# x1 O8 L+ Y1 b% z+ d
下列哪些是用来做香包德épices?/ D; m$ m% \# y+ O. R
http://www.sachetcatering.com/
& f; u9 ]: }3 |) p+ e: HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
; E: K. J$ u2 M$ K0 g
+ ]1 M) O; C! P* J8 B% p62.Which of the following condiments are not soy based?
1 L5 \5 L& b) }: k$ d) w" }- v下列哪项不是酱油调味品的?
4 o' F4 A$ q3 S3 Z7 R1 s" uA:Wasabi 日本辣根
6 o  g, ?# d1 S
. m" y4 X. G0 ~* v* x2 D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# ?& B9 O' D4 L5 V& M
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:
& W0 ^, P$ Y& Q0 R+ L3 hA:Pasteurization  巴氏杀菌
, g1 E( `* W( p2 Q9 o
) M- ?% S' G( K/ l+ \( [+ Q64.Which of the following steps is not the correct procedure for whipping egg whites?
7 A, K8 b  Q8 s+ \, _6 E# C下列哪个步骤是不是正确的蛋清搅打程序?$ f6 n+ [; |4 b; G
A:Allow to rest before use. 允许休息后方可使用。- j* `" m: f) ?. U0 w( X4 T: I. A

% T+ ?, h% h0 k7 k9 Z65.The weight of a large egg is between:一个大鸡蛋重量介于:( b: d* T  q5 i1 r- o
A:56g and 63g 56克和63克  i0 e3 {0 w$ o# T2 e( E  ?! c
6 N- Q) Z  q& }$ y: X
66.Evaporated milk is a concentrated milk that is produced by removing
' J# @- f; K% O" X) V0 i炼乳是一种浓缩牛奶 是去除什么做的
! n% B( S+ j" L; R* ^A:60% of the water 60%的水0 y. [+ e, c# _) r$ ]) ]7 K
# c; j% ~2 e7 m: U
67.A method of cooking that transfers heat through a liquid or gas is:# R# g# {$ A! F# |$ y
一种烹饪方法,通过转移液体或气体是:
. a1 l$ B* d* m9 O, VA:Convection 对流
3 q* h0 ~  o/ r% f8 `( |) u9 T% u& f% ?. ^+ k
68.The cooking of starches is known as  烹调的淀粉被称为
+ ^0 p+ X3 Q0 {A:Gelatinization 糊化
. b: y$ p3 q( S1 k) R2 G& ^1 B, \, y" `8 x7 ?* b3 o% ~2 I# ]
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ @1 c! K3 w+ ~! H/ O+ G$ _
A:Braising 烤3 o: j5 ]$ W) J% ~' c

# i8 T9 s# I" B4 \3 w3 q70.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:$ w) f+ u+ X! t% g: L4 U: E
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# Q+ n( s# o) o% k" |' s3 W

( ]. V, c& {, ^$ h71.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9 B: s2 X1 X& d* {
A:Fumet 原汁9 U) f' @/ Y# R1 g

; E  l* i& S% L9 M) f& s& J) I72.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
, W6 ~0 i  T4 ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 L+ E; i: r! p+ c# n, }" }( x8 F$ c# [
73.Which of the following is a principle not used in stock making?
# P+ C, b+ X7 c0 G3 s/ U/ O* W下列哪一项不是用于制造高汤(低汤)的原则?
8 k0 \2 z! ]% yA:Start the stock in hot water.开始在热水中操作
8 ]3 P4 `* v" w; z0 I
; T% V# R" M3 h4 ^3 ]' ~8 F74.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
; L9 Y; J0 K, [5 y. @3 k0 n. ZA:Remouillage 法语熬汤% i/ F9 W6 L8 _
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