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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。
, v7 I8 I* t0 W% ?
, V4 }9 d$ X8 f, i- {5 T0 F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。) G$ C) ?3 _* R6 a
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& E& H. j5 E% ?/ b$ v7 @0 g9 p
1.Which of the following methods should be used to determine doneness in a New York steak?
' `# a0 k) u2 V( O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, r& o( J7 L) u8 hA: pressure touch. 压力触摸
# e) w: ?% ?. a1 H7 m' f: q5 g+ a2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 d2 i# D" \6 Q8 o$ r
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
# K6 `& @) p0 x$ {  MA: acid  食用酸# E* w- h& V9 @* @
3.Vegetables are major sources of which of the following nutrients?" C/ `8 L* A. R; L$ D0 ^9 V
蔬菜中包含的主要营养有哪些! N3 u1 w3 O' _& j+ ^, D
A:vitamins and minerals. 维生素和矿物质。
5 H# o) f' m7 ~. u3 V4.Cauliflower is commonly served with7 |% c: x$ k5 m( S0 D7 j# L
花椰菜(菜花)最常见和那种酱汁搭配( p- g  F' p% z4 K9 g6 n
A:Mornay sauce. 奶油蛋黄沙司6 K- l/ S4 F" u; Q  r5 ]
5.Which combinations of products are found in pie dough?* ?. k  j4 D( k8 `, ~: f
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
9 F, W4 m9 ?$ n  h9 uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ D* h2 K/ n0 }8 i$ R
6The French term for mussels is 法国语青口(海红)叫什么
* n9 d% b: f$ NA:moules.法语青口,海红
3 }2 p( ?4 y; K0 J9 ^7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 y' e; o9 F( N! U# K) x# d( MA:faintly fishy. 稍微有点似鱼味
! G+ G$ h0 Q& Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, z* ]0 Z" O9 z. Q7 i) {5 `A:2 days. 2天
0 u0 A6 S2 @: W3 W9 N2 I9.What are the principle ingredients in ratatouille? & Q1 t: e$ N9 S, J7 q: f
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 t2 J0 B% l& v' X; E4 K4 R' t
A:Zucchini, eggplant, green peppers, onions and tomatoes
4 ~8 h- c+ U- t. h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, ]' C+ f) `1 y6 f& E10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 X0 P, [! A" R: t" Y% ?
A:cook food in quantities that will be used up within 20 to 30 minutes.
+ H5 b  C1 b- _  V  q大批量烹煮食物要在20到30分钟内, u2 h' W/ ~2 U
11.What person has the authority to issue a Health Permit?; \6 d( s: o& J. K1 p
谁有资格颁发健康证(卫生证)。
. q, \& E! w5 J: N# R. V; rA:Medical Health Officer.
4 f; A4 [% w, ]4 A医疗卫生官员。
  s9 W$ x+ F# y. }12.For what period of time is the health permit valid?
  n- V$ D. C2 P6 A健康证的有效时间是多久?$ a" x& s  |) K' s
A:12 months.12个月: a$ P0 m. U6 l, N8 D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 H3 h2 J# G) [, }在食物和饮料准备区,通风系统换气的标准时什么
( N% x- J/ q, nA:08 times each hour. 每小时8次7 a# O5 d1 |: o% r
14。The minimum temperature for manual dishwashing in the wash sink is
% M! |& f9 ^& }5 M6 F7 n手工洗碗,洗碗池的水温最低多少度?4 G) P7 J3 k  ^: G! z' S- B
A:110 degrees F (43 degrees C). 43度. H. }- v1 j/ y, G$ }$ Q  ^2 z. b
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) \" P8 {$ B% z4 P9 i/ b用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 ?- ^7 t+ P( {' X
A:180 degrees F (82 degrees C).  82度9 z' v) N$ \6 O; z( |$ d' A
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: N- x* \6 W5 v1 G/ `7 c# Q用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ k4 [0 E& y5 |, wA:en papillote.  法语自己理解
) `% I; Q$ b2 P# H" d17。Wing or Club is considered a6 c+ ?5 W6 @+ I# H) k. G4 }
翼和CLUB 被看做是一种...$ p0 _8 w% L6 \  V
A:Bone- In Cut     带骨切3 N; u7 E7 o% T
18。New York is considered a   纽约牛扒被看做是一种3 N  `. ~6 v- p
A:Boneless Cut     无骨切1 [$ p: `. w1 C
19.In general, a court bouillon for freshwater fish will contain' _# c. c% h  E6 o% B: G
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5 F0 u2 K+ p" O8 z' Q1 g, x, F
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! V/ R& x/ C: G/ s, K
和做海水鱼同样数量的调味料和香料
' x0 |  h( o! f) o20.Anise is very similar in flavor and appearance to* }+ i' L8 r; C# x# B2 x# X
八角和下面的那种原料有相同的味道
! V' i, }' b% ^% Z: o6 ~  T( ]A:fennel  茴香
" N2 w4 I+ L0 e& _21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! w0 r3 L' o) x/ M. L下面那种原料更像大葱且有平面的叶子
' o/ [7 F1 _* CA LEEKS  似蒜葱 (这边人叫京葱)
/ I# Q2 S+ ]7 A4 m/ R9 w22.Which of the following cutting shapes refers to a small dice
* z: {" |0 m' g: S6 C# ^. V下面那种刀切形状指的是很小的粒(末)
; H, O. K% x# Q* H3 L( q8 QA:Brunoise. 法语: 粒或者末,先切丝在切成粒。# T* b% r( h. k: M$ x# m; u
23.Oil is added to the water for boiling pasta in order to& E& M( D/ n, T2 e8 ?
向煮沸的pasta (意大利空心粉 )中加油是为了% V/ j+ s( T( J; V# z( F6 @
A:prevent the pasta from sticking and to minimize foaming action.
- g0 @$ W% W/ }+ V) P- T; N# b防止面条黏合并降低发泡。
+ c8 W4 ]8 y* u, q2 Q4 Z24.Which pasta dish features pine nuts and basil?* P$ P: S6 [2 F, V
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 w7 u% F" @& f  y) S
A:Pesto.一种绿色的意大利面酱
* W# l- G0 Q, H) S# h% z4 r8 Ehttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?8 A" b' Q$ W( }5 C# j7 P+ b( j
下列哪项是一个春天的蔬菜类似于菠菜?
. D9 t- K& X; {  tA:Sorrel. 酢浆草。3 I; L: X# [) N) C( m
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:
; n6 C( {7 v! n) O8 j8 d: \! P哪位厨师最早带来高水准浮夸的美食
& r+ j# L/ z, n' |6 @AAntonin Carême 人名 安东尼·卡罗美: f  h5 O/ G& ~! G0 o

; v6 o5 }9 z2 A' M2 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ B) f0 M+ n3 c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- X$ M" E2 `2 _/ y2 }A:Cast-iron stoves         壁炉
4 G0 U5 J4 Z# z" v& W! S9 Chttp://www.usstove.com/products.php?id=6
% x5 Y3 A$ \% c7 t) K$ ?$ G
0 h1 ]8 t1 e* X  f28.The French term used to describe the roundsman, or swing cook, is:% L, u$ R4 w+ a7 J( d
法国术语,用来描述roundsman,或摇摆厨师是:
  a9 @2 d& {& G! l: x, @A:Tournant   图尔南
8 l! [! T9 s0 o7 W& s$ O  H' [* z- |4 l' ^# w
29.Another term for the wine steward is:
& D  N( n7 ~  k5 Y葡萄酒侍酒师的另一个术语是:
) i' R. a( d, c% Y/ IA: Sommelier 侍酒师
7 m; x+ j9 |8 F5 n9 Q0 g8 l' M9 f" {5 F" q) u2 _8 u. h
30.Molds, yeasts and fungi are examples of a:
2 V: M  b, o  P7 g: ~霉菌,酵母菌和真菌是一个神马例子: A! ^6 z2 u. n% z" {+ ]
A:Biological hazard 生物危害: W8 p1 |' o0 U3 O4 v& \5 \

, Q( U- v5 ^, G! S$ O( P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 k/ \; g6 z+ m根据加拿大食品检验局,食品的危险温度区在多少之间:
2 K# n) g, v  b+ k5 V- sA:40° and 140°F (4–60°C)     4-60度, i' Y. Y& ~, X; y' H; |
7 {" O7 g$ C' O& W" Q$ s& X
32.All bacteria need the following for survival:
8 s( I4 k0 i1 V  g9 S% X所有细菌生存需要以下哪些内容:2 j' s5 g: c- }/ b3 I3 i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 x; T4 O' l- W7 ]+ N; H, x
1 B; B& e  ?+ Y1 O. y, i
33.Which of the following correctly represent critical control points in a HACCP system?' T1 u% X: w' e# u" ^
以下哪项正确表示了HACCP体系的关键控制点?
0 E, l+ d( N6 t- q& A; p7 _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. ]1 [- z8 }" z. {) C0 S食谱,接收,储存,准备,烹饪,保温,冷却,再加热' B8 Q/ [/ K" Z- v* {
4 d9 K2 t3 r$ W  r  M' b, @
34.Which of the following is not an example of a carbohydrate?8 r, `8 F0 A, E. \. _3 I
下列哪一个不是碳水化合物的例子?
* o& E% p0 J8 pA:Essential nutrients 必需的营养物质
" L" N* x! B8 Y; Q5 u" P% p2 @& W" o- @8 p
35.The process by which a liquid fat is made solid is called:+ \5 b1 H; n9 F
液体脂肪做成固体这个过程叫什么
& y# L. L: D7 o) r- Z& M4 T. a% |A:Hydrogenation  氢化
  v' X3 |5 d" j* m8 D/ V; _1 _; B8 D5 ^6 y% ~$ |5 p& l4 o8 J
36.Which of the following is not an example of a fat substitute?  k1 ^5 v" T) y+ ]
下列哪项不是脂肪替代品的一个例子
! T5 D* e# x1 \6 s: e5 l4 VA:Acesulfame K  安赛蜜K表
* t4 B, L3 H9 ]  |
- j) r5 v8 L1 S3 X6 Z, x37.Health Canada requires that a product labelled "fat free" contain:1 Q- F# Y/ b: d5 x$ C$ k2 z
加拿大卫生部要求的产品标有“不含脂肪“包括:
- m+ V2 L1 k' \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% I) |% W8 m) `) }! i0 @! [4 J8 y2 j  N
38.Which of the following is not a problem associated with converting recipes?2 K) ^3 ]# B; p9 c- C6 z9 x0 \; j
下列哪项是不相关联的转换配方问题?
  E# D% P/ H4 S" k# N/ n( R3 bA:Unit cost 单位成本2 Q" K/ J7 f+ _
6 `. _* O' O& E3 M2 ^
39.The condition or cost of an item as it is purchased from the supplier is called:, p: Z0 w8 C% v) P+ B% ]7 I* H; @
从供应商采购的物品的品质或成本叫什么4 g0 `" K' ]9 }1 j. V$ J
A:As-purchased cost 购买的费用
6 [5 H6 }( a' P3 j8 n9 I8 x- d, m5 \+ c7 L& T* ?: p, g% Y# z% F, M( }
40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 K% U/ E1 i- B在新货到来之前用于日常所求的必要库存量叫什么& n6 U6 ]( j* K, c3 R: y9 Z  C
A:Parstock 基本日常最低库存; X$ D7 C+ \' `, U- {4 n  g+ z
, G+ @  ]5 c/ w! N0 ^
41.Which of the following abbreviations is used to describe the proper rotation of stock?! c: d; Q  |; J; L( v2 y7 K# i
下面那个缩写是用来表明正常库存流程?
- e4 l7 b. A* P: PA:FIFO=FIRST IN FIRST OUT 先进先出8 k$ K$ a& ?7 q! V! f; G( @0 M9 ?
! B" Z5 i) |9 i. [3 r3 T% p
42.Which of the following knives is used to turn vegetables?
, S! M$ O. [' @下面的那把刀是用来打开蔬菜吗?
8 f1 }1 f7 @$ E% x1 ]  d7 Z- cA:Bird's beak knife   鸟嘴刀
& s0 K1 O( h+ [7 V- P: g7 ?% ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ G8 x+ E. c8 C, d5 S: z" M2 y( i" i" n1 P4 g8 T: e& i
43.What is an instant-read thermometer best used for?
, D+ e$ q& s/ T( `% L, j; }即时读温度计最好用于那方面?: R$ E6 I+ u+ j1 N4 |
A:Checking the internal temperature of a roast 检查被考物品的内部温度
: e4 b  U2 H0 |; g9 N, V, B: c. Y5 Z! M2 @( ?8 c
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 W+ W7 A7 s$ c0 M; I: N! _# ], r
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# {( R- R9 u# b7 P5 L3 fA:Cast iron 铸铁2 Z# f& R2 h) a
* }' S, l, i2 [5 l  \
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 r7 S2 U) |. h$ p9 y/ ?哪件装备下面有一个可移动的碗和一个S形叶片?
) ~+ ~! T# ~+ fA:Food processor 食品加工机7 ^( B3 B- s1 w* X
http://www.google.com.hk/search? ... iw=1263&bih=572* o* w/ S5 f2 S6 M0 t
: p& F7 }7 |: k0 B4 p" ]! l3 [! T
46.Which of the following is not a rule for knife safety?
2 Q* i) B2 d& O* s$ G/ d; N$ N下列哪项不是用刀的安全规则?
  S- O5 G" D/ }+ K/ e! `# kA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ D2 ^6 h4 b2 C+ G8 {& |
+ w$ w  A: W& {" X$ Q! @
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ g- w* r0 @  s: {+ u- }. e% }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 q4 Z7 |- E5 N- q; ^) y  LA:RondellES
5 w( D$ J2 m# P; r# x5 B$ rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ B, x1 u0 }, v: U# L1 C

( ?$ p7 b! V" A$ v3 \& E$ I2 Z3 S48.Which of the following is a diced cut used to garnish soups?' H. W: R7 h6 M" s
下列哪项是切成小方块用于汤的装饰?
6 H6 U1 ^, S' `/ dA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm, W1 D2 P4 K' K# m8 j9 O: ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- b3 _9 [7 \' H1 d
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!!——3 K; v& @. v( V' S) s5 q
A:Gaufrette 6 x: [2 m- M+ H) y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  H6 @) N) ^  b" s7 omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. w% B9 k; m/ w7 r, B- h: JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& b9 x7 i. [4 P0 M- b

( t- ~  b* I6 [! e% I0 G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 b9 `9 S: C& @2 m" Y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)
$ F+ \) e/ x' gA:Cilantro 胡荽叶 香菜$ s+ B. n/ i4 O$ f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:6 k, V$ }" p+ t$ B7 O
多香果,  多香果香料是什么
* k3 ]( \' v4 z& N! [' u5 p3 {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ Q$ e/ p) X$ U1 P, tA:A dried berry 干浆果: a) Y4 D8 X6 C/ J9 M9 ^* F

0 w3 t1 o$ ?/ }) t, |) {4 a# Q  g( e61.Which of the following are used to make a sachet d'épices?3 K; k( S8 D  S. i' Z# K* O
下列哪些是用来做香包德épices?! Z; }$ Z0 R9 b" }
http://www.sachetcatering.com/7 O# t7 I$ L$ r! m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; z/ `, z- C* g2 `

* u0 c  d  a- E62.Which of the following condiments are not soy based?
0 X) n  U# ~5 r+ h下列哪项不是酱油调味品的?4 q& S4 U5 V4 f2 d/ j* e/ P
A:Wasabi 日本辣根
8 T4 d/ U: I  W, ~+ m0 b3 q1 Q9 u. B5 ?4 q% I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. \# S8 E( J4 p1 f& `9 n$ \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:
' r( F, Y# {: ~  t: _A:Pasteurization  巴氏杀菌
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3 _% Z8 \, T; x  U- n6 G64.Which of the following steps is not the correct procedure for whipping egg whites?7 T4 _0 m3 D7 C
下列哪个步骤是不是正确的蛋清搅打程序?
, \8 W1 O* e1 @' uA:Allow to rest before use. 允许休息后方可使用。
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& c# W; i5 U6 U0 x: G: s- [65.The weight of a large egg is between:一个大鸡蛋重量介于:( g% @% _7 V* p
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" G: c1 F& u" Q
炼乳是一种浓缩牛奶 是去除什么做的
) z  B: H0 A. I4 E1 M4 yA:60% of the water 60%的水/ @. Y  Z  z, K5 Z( E! s- N& q

: h& K( C5 ]* C' a) _- d67.A method of cooking that transfers heat through a liquid or gas is:- s' |/ P; i7 C$ j: q
一种烹饪方法,通过转移液体或气体是:
1 K* }8 |3 L) E% Y- e6 {$ KA:Convection 对流
6 J  d8 O% G" A, d
5 l# v5 M# V: J68.The cooking of starches is known as  烹调的淀粉被称为
; q! b, F! K' r, }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?% q  m3 E! a! X% n% ?
A:Braising 烤) D4 g& [5 T( S& }2 J
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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:
- N. ^5 m, |8 l/ I+ h! p( XA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
! x8 Y5 M/ O9 t6 g, m: K* I$ h0 g, |* Q# z6 p" h5 w$ G
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
$ _) a6 K6 N; ?A:Fumet 原汁
1 c0 h  ^% ~6 A5 }  q, t  Z& I8 i" E0 p  V
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
7 T. H+ z( Q5 ~5 q8 LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% r9 g$ K7 a4 u( [) Z  t: p7 R

- ^% Y; v) ?3 f3 P, R! E4 S73.Which of the following is a principle not used in stock making?
5 ?! Y8 r. c0 p& m/ a" F1 b! n下列哪一项不是用于制造高汤(低汤)的原则?
! y" U! [$ Z+ i. tA:Start the stock in hot water.开始在热水中操作3 @, T7 D. p& e+ ]9 t5 v
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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& ^$ O6 Q$ k0 N# Q
A:Remouillage 法语熬汤
8 X: [: [  W! J0 h, 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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