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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。* z: E- Q4 i; T" x& H& L

( ?% c: s, O% w3 {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 v: ^8 I, B5 [, ^. 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
8 t4 |# K2 w$ f( Q1 s' m1.Which of the following methods should be used to determine doneness in a New York steak?5 |0 K; @- G3 `( r1 U
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)
* r4 E2 e3 S4 p( v8 v% e. z) x% pA: pressure touch. 压力触摸% p4 ?4 y$ Z- ~( d* c2 w
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 e3 ]9 k0 p7 g# q0 K* ?5 c7 {. u1 W) J2 [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! Q2 b6 F# @" J! a9 x6 V. }A: acid  食用酸
: R2 B; U" _, L  G, g+ X3.Vegetables are major sources of which of the following nutrients?
3 X, l4 G9 z; M9 F% T蔬菜中包含的主要营养有哪些; o, r: Z+ ?3 \
A:vitamins and minerals. 维生素和矿物质。
9 |+ g4 c/ S  l4 h* M# x4.Cauliflower is commonly served with1 H. _& c" m# H& b4 B
花椰菜(菜花)最常见和那种酱汁搭配
+ Z% x) q7 X8 {) [! U: G4 rA:Mornay sauce. 奶油蛋黄沙司7 ]# T* G8 a6 n$ G+ b, X
5.Which combinations of products are found in pie dough?
6 n. k! y8 ]7 I# F0 M; ^' A* s0 q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! P4 A; g& \4 W) F
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ u# F+ x+ x" k. P* H
6The French term for mussels is 法国语青口(海红)叫什么0 C3 c' @! X2 o2 |+ Y6 J4 v
A:moules.法语青口,海红
# {9 |. q* _* U) d1 c& A7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' v2 j& J) x. T* Q( H
A:faintly fishy. 稍微有点似鱼味
% f: t: l; M- j. H* B9 ]; v0 W8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( b8 k$ {; y6 q; N9 u1 B" q
A:2 days. 2天
+ U( \6 k. h) m9.What are the principle ingredients in ratatouille? $ q7 r0 _9 C* U: ^! Q1 `# ?; j
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! F2 _4 p2 b3 E8 V0 ^3 x& P
A:Zucchini, eggplant, green peppers, onions and tomatoes
/ f! B" _& }7 [% W! w) l+ ]西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: }+ ]; |2 A- P" {3 o2 K10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ D' z" y, S3 e1 V
A:cook food in quantities that will be used up within 20 to 30 minutes.  r& w# E# F. Q
大批量烹煮食物要在20到30分钟内  g- Y. f' _& g8 o; q
11.What person has the authority to issue a Health Permit?. _7 M+ r4 [. G2 f$ ^
谁有资格颁发健康证(卫生证)。
  C6 `& q9 x/ W* M# fA:Medical Health Officer.
  x! P/ W% y2 u: z' L, R( j医疗卫生官员。+ L: j/ T  }- i
12.For what period of time is the health permit valid?
; }. [3 T0 r- ~8 c7 W6 V* i2 s" G健康证的有效时间是多久?
7 G* n3 \" C- X( j! V8 e. YA:12 months.12个月
' y# D$ h# Q6 z2 i, K2 Q- }13.In the area where food and drink is prepared, the ventilation system must be able to change the air  h4 Y# L4 Y- d/ j1 j' ?9 o  @
在食物和饮料准备区,通风系统换气的标准时什么# y- k5 U. f, ~$ F2 l) F! K+ m
A:08 times each hour. 每小时8次& q# g8 w* f. C
14。The minimum temperature for manual dishwashing in the wash sink is
' Q( b2 x1 o, u* ~& T手工洗碗,洗碗池的水温最低多少度?
! c* D9 ~  d8 g0 m1 x- v& PA:110 degrees F (43 degrees C). 43度& a- f( X; K+ H2 k2 H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& J5 N0 N0 P6 z: \$ q' I用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' S3 j- b, o' R: p& T' v
A:180 degrees F (82 degrees C).  82度
* I/ `7 F* I' g% z% K) w16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 L8 r" m  h6 N) U, G4 j( X$ m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 Q. a, V- e6 bA:en papillote.  法语自己理解
  `7 w' ~# y+ Y0 I4 k/ M! l17。Wing or Club is considered a8 l' G% W0 H4 u& z1 b
翼和CLUB 被看做是一种...
2 C( o+ n- Z1 R$ lA:Bone- In Cut     带骨切& c2 O5 j) m8 l" k
18。New York is considered a   纽约牛扒被看做是一种# H2 w9 L2 m. q# S, K6 s
A:Boneless Cut     无骨切8 F0 D: a+ {+ e3 z5 }
19.In general, a court bouillon for freshwater fish will contain6 |; u  S. z! C7 z3 ~: A6 v/ g1 s' B
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! n! y$ }( g$ L1 o
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 X: Z# y2 N/ P! P/ u和做海水鱼同样数量的调味料和香料+ H* X3 Y3 G, S) O7 W! @
20.Anise is very similar in flavor and appearance to
! `' ?% R/ E% I八角和下面的那种原料有相同的味道3 s% H5 T" D" y; |. b
A:fennel  茴香
3 E3 I/ H' V7 R& ]! [21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ Q- N+ K- l6 p9 d$ \) R1 q$ c下面那种原料更像大葱且有平面的叶子6 K8 U" m) R, Q4 Q# O  M( ~; v8 M4 @/ q
A LEEKS  似蒜葱 (这边人叫京葱)
  R; D" |+ r, j+ h" c) D5 ]22.Which of the following cutting shapes refers to a small dice; E, R9 u7 w* Z1 w* ~
下面那种刀切形状指的是很小的粒(末)3 W* ~, \% g8 c  M
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 A3 E- q3 T- T3 R  v. W
23.Oil is added to the water for boiling pasta in order to% n" j) v) f6 j8 a8 M# d1 g6 o
向煮沸的pasta (意大利空心粉 )中加油是为了- n+ O0 O! |3 P7 a) h  ^  w
A:prevent the pasta from sticking and to minimize foaming action.) m4 w+ w2 v8 B7 \6 z" i  w
防止面条黏合并降低发泡。
- U. c# x7 j5 e7 O' N24.Which pasta dish features pine nuts and basil?
& y1 F9 p0 |# {  C  I  L3 k4 F下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ x. a8 ?% z! u! ]& O) C
A:Pesto.一种绿色的意大利面酱 9 x& i" z( ?, `% ?' h* Z
http://www.tianya.cn/techforum/content/96/563836.shtml
9 c" h3 {) Z7 }! O/ i. e" H# w
25.Which of the following is a spring vegetable similar to spinach?
0 P$ S! Y! q8 Z, X" g# C1 ^: V) p下列哪项是一个春天的蔬菜类似于菠菜?* o& A. R6 M+ G" a+ ]+ ~  H
A:Sorrel. 酢浆草。- |. b- v- V+ x6 L  I0 H9 `
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
大型搬家
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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:! b. @* B0 h* v1 z; ~3 l
哪位厨师最早带来高水准浮夸的美食* r, o4 C* n% k; Y
AAntonin Carême 人名 安东尼·卡罗美5 }7 w3 X  Z& G

  \1 V1 v* w. _7 z- f  C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 |$ P# ?  b- i7 }4 F
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" H. Z  v4 t1 P# _2 q" ?0 y! mA:Cast-iron stoves         壁炉2 J7 w. v0 Z7 G) u
http://www.usstove.com/products.php?id=6
1 Q5 `4 v8 l! w/ J- |, H9 x
5 S: `+ p# K" e/ }9 r- W0 t28.The French term used to describe the roundsman, or swing cook, is:* S: P3 X- S+ o* U0 i
法国术语,用来描述roundsman,或摇摆厨师是:
8 p" r+ M8 ~8 u; s! ?9 k; h  [A:Tournant   图尔南/ e' @9 _) n' m7 k( _, A" t: s

  \9 q2 L- d/ H3 ?' q7 Z" Q29.Another term for the wine steward is:( o5 l* G: p8 c
葡萄酒侍酒师的另一个术语是:5 T  f9 }$ ~$ ~3 t( o5 a
A: Sommelier 侍酒师
6 S1 P  p3 C0 R( L
& A8 q& n8 W# l30.Molds, yeasts and fungi are examples of a:: O7 c' X% q+ e# S7 r' F/ R
霉菌,酵母菌和真菌是一个神马例子" ^6 K1 K2 ?5 c. d' Z) f
A:Biological hazard 生物危害
; D  f. ~! W. E  F' Y% A, d0 B( y# p& V, x4 Q6 h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! [7 W) o& @, O+ ~7 o- \
根据加拿大食品检验局,食品的危险温度区在多少之间:. B7 y9 n! ?6 ]0 j/ D. R
A:40° and 140°F (4–60°C)     4-60度. d$ R+ j$ c7 C' ~. R) Z: x: I

! [. G$ n& b0 \6 H* u) @32.All bacteria need the following for survival:9 r# o& l. Q$ S9 X2 d5 x
所有细菌生存需要以下哪些内容:1 C& F; c* a& d( s: @2 z1 I
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ M4 |" V) \6 W1 f% L- Q

) P1 \6 H! t8 j1 W+ S7 y33.Which of the following correctly represent critical control points in a HACCP system?
: j, a; W' V* X! h以下哪项正确表示了HACCP体系的关键控制点?) s) S' `8 b+ R$ M- n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& d. L$ X; V9 U$ N+ P) V食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 @. D" N( m, z% z6 Z, [) X+ N0 Z
34.Which of the following is not an example of a carbohydrate?
( W! D0 [4 `! N/ U下列哪一个不是碳水化合物的例子?
7 {$ l( d- ]6 A0 m6 ~9 |A:Essential nutrients 必需的营养物质' _; l- ^3 ^. Z- c

- ~7 H3 o1 @( q! J& v* \& c35.The process by which a liquid fat is made solid is called:8 Q5 j% n! v3 B- m. l
液体脂肪做成固体这个过程叫什么0 W4 w& H$ E) ?' E2 ~2 S
A:Hydrogenation  氢化5 j! [5 Y7 _3 ~' H1 L( `

3 j& J3 ?, g" ~+ e6 b7 `' [% A! j0 U' L36.Which of the following is not an example of a fat substitute?% u7 t2 v* ]# m% U) D/ [
下列哪项不是脂肪替代品的一个例子7 p% I; N0 j* q' _8 i9 [
A:Acesulfame K  安赛蜜K表* x/ ?0 V6 d: {3 J# p" h& {( V

* C- V- D& c5 Q37.Health Canada requires that a product labelled "fat free" contain:
: H6 f. v; n+ X; t6 s加拿大卫生部要求的产品标有“不含脂肪“包括:- D7 u+ T( E+ r% p; H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- p# [2 V1 h* P1 T. ?# w, b& b: o4 z  F5 m
38.Which of the following is not a problem associated with converting recipes?
" q- f, C0 z, o, ?) ]下列哪项是不相关联的转换配方问题?
9 r1 F: `' \1 c- N7 G/ MA:Unit cost 单位成本
" q+ j# |( p* @+ }- z2 O/ [6 k" r) S- w, _. E# D  D! d3 c3 K9 n% f
39.The condition or cost of an item as it is purchased from the supplier is called:) O# |; I  y9 G: O+ f: T: }
从供应商采购的物品的品质或成本叫什么+ `' F: a; C3 e
A:As-purchased cost 购买的费用. z+ V- }* t/ K* n
4 g1 K. `5 |# h0 U
40.The amount of stock necessary to cover operating needs between deliveries is known as:/ L1 f' I+ A) |# c! k
在新货到来之前用于日常所求的必要库存量叫什么! t6 }5 ^$ g( w
A:Parstock 基本日常最低库存2 R# z) V3 j2 q/ m8 ]! ]

( y9 G# g+ y% Y: W% g41.Which of the following abbreviations is used to describe the proper rotation of stock?- J" @2 D1 @! ^! q4 J8 l' b) r4 Z
下面那个缩写是用来表明正常库存流程?
" \! `7 ]5 _% l4 v( l3 x! Y, HA:FIFO=FIRST IN FIRST OUT 先进先出
, i, c& N: T$ N5 g7 g& ~% }/ W1 x2 C$ t$ F
42.Which of the following knives is used to turn vegetables?9 W) g. s$ I6 [" c0 q% [, ^
下面的那把刀是用来打开蔬菜吗?$ a- Q+ A7 e& I$ x
A:Bird's beak knife   鸟嘴刀/ T% f& v( R# J$ }$ |  |. I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 o$ Q$ j% k$ e) w3 V7 }
" Q7 H' v& h/ X/ o3 C
43.What is an instant-read thermometer best used for?! Q" ?) V/ N5 ]6 \" j* @6 E: R
即时读温度计最好用于那方面?
$ w! {& {/ D  W( f- @A:Checking the internal temperature of a roast 检查被考物品的内部温度
. R$ c3 e' t- Q5 n& S+ k1 _% E! X2 v; d* H% z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 u2 ^) I1 N7 U- J* ~5 ?) k$ ^下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ Q' R1 Z, ]2 l' YA:Cast iron 铸铁
5 q- \9 W4 K' {4 t; u4 ?( u: d
% W1 W5 |6 n6 j! F* E' u. l0 w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 k$ d7 F; ?+ c0 ^, _( f哪件装备下面有一个可移动的碗和一个S形叶片?2 e& `: e+ @& Y2 O
A:Food processor 食品加工机
$ W; z' f0 v' K: W' W9 Chttp://www.google.com.hk/search? ... iw=1263&bih=572
) p; _+ v8 \( m% r
: z, f! L5 F, y0 h  i+ j46.Which of the following is not a rule for knife safety?
) L6 u" V: G1 N下列哪项不是用刀的安全规则?" R. I& n% W/ |: o, w) s% t; b& E
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
/ m7 R9 P0 f6 e1 {/ Q( @2 u; z) x+ H8 o2 K3 y7 C/ F& m/ Y8 {
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ q: m0 b; B4 {7 m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" y  S( b8 g+ w# I6 s) |" }A:RondellES * y8 ~$ L2 Q8 b6 |# O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. g* j  W# A( s; w4 F( \" Q9 O& N+ [) x
48.Which of the following is a diced cut used to garnish soups?" B* n' X" P2 B, m% e6 p& O. H
下列哪项是切成小方块用于汤的装饰?7 X! Z: w% e: c
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: S: E, D7 C1 _5 T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* Y5 S1 g. |; ?7 ?$ X# N7 K1 Y4 `( Y
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!!——
- G* u) q  N: k' K6 DA:Gaufrette 5 _! v8 v3 S) a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 W) w- S) ^8 p% ?4 W3 [& Smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; v. t% H6 I! f$ Z1 Y" x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ Z9 _" a  G3 L( [: b3 m, w
7 ?, c" A0 {5 J( M6 y0 E. E
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 K8 Z" W  Z1 D) X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)
% S9 m, V5 ^3 J% sA:Cilantro 胡荽叶 香菜
; n$ m. c4 s% `2 jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 n/ \9 h6 [% a$ u5 V
4 H0 t' I+ w+ Q7 F8 ]
60.Allspice is made from:
! ?& ?8 ^# ]* r4 S8 | 多香果,  多香果香料是什么
/ R4 i; k5 K" b1 C1 z8 Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 @# |& a" h4 T; ~) t4 C! y
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?" e+ G5 ~9 q5 ]  F0 e7 Z) a2 H$ ?
下列哪些是用来做香包德épices?
4 L1 l- F' R  K8 W% M4 Nhttp://www.sachetcatering.com/7 f) n% q7 V; n) |7 H; a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ A  z7 ~9 J% ~$ p5 {' n
9 [( j  r, b' B( d
62.Which of the following condiments are not soy based?
7 m; ^" D0 M+ j9 N下列哪项不是酱油调味品的?4 y6 X, `1 \# i# X. H( q
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" e) p. ~# k  N5 I5 Y
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:/ t4 N6 O9 {# t# z
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
8 u& e( S& I$ o9 h下列哪个步骤是不是正确的蛋清搅打程序?; K2 {! i& B4 Q3 V) c% v
A: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:  [5 V3 y: D' |/ S8 N
A:56g and 63g 56克和63克/ b8 W3 b/ o" f

2 e5 X' L! W- X# x66.Evaporated milk is a concentrated milk that is produced by removing" n' V) `6 `8 S* f
炼乳是一种浓缩牛奶 是去除什么做的
+ ?8 ]" X* y! C, S- SA:60% of the water 60%的水
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. t- G, L% J, ?% g. m8 o67.A method of cooking that transfers heat through a liquid or gas is:
3 V! W5 f5 l' x- a9 }& I" {一种烹饪方法,通过转移液体或气体是:
# \# j7 I' |9 y" ?2 [- Y( y9 }A:Convection 对流
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/ T8 z/ h+ H- v4 c( M# q" b68.The cooking of starches is known as  烹调的淀粉被称为
) s; l! V  u2 `3 PA:Gelatinization 糊化: m% n: M4 k- Z

6 [: P* U5 m( t2 C) F5 q( A% v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, D: j5 ]5 Y4 ]- ~A:Braising 烤) y2 k) n  w3 B* m3 L) I; M" u

, V- D8 f( m3 h% u: i% J70.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:
4 k" Z" G( _/ N) v" [A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 O$ @" \' ]' r$ U- f3 K
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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$ N) l5 x8 p' y7 D- s
A:Fumet 原汁
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4 P7 K3 g% @" L: q  V' W+ w9 a72.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# g  H8 P& {" h9 b3 }0 y& h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 A8 L3 t( Y; ^( c8 g$ E9 k73.Which of the following is a principle not used in stock making?
$ e0 s5 `! G$ l% q) d下列哪一项不是用于制造高汤(低汤)的原则?
1 _3 p' e6 A' HA:Start the stock in hot water.开始在热水中操作/ }8 c3 r& @- t
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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
. P" A' D) {/ G& KA:Remouillage 法语熬汤
6 o) O5 u. I* o' M3 jhttp://www.haibao.cn/blog/post/176242.htm
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