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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。
' j: e6 \' e& x- ]0 u
* W4 H/ G6 R- X* Z1 e6 e% m6 Y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。  i. }5 B! l, o- _. [; r! ], d
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 u. [6 }6 R& A7 f
1.Which of the following methods should be used to determine doneness in a New York steak?: Z- n; I- V6 d4 c  O0 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)
3 [# u5 h# n+ R* c  R  l; y, g6 L7 }A: pressure touch. 压力触摸+ q, ^4 I5 O3 j. L( M
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 u' C* f# q! k+ ~- v3 {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
4 W' }! p+ @. q2 Q4 |9 B6 oA: acid  食用酸$ `  s' a  Z) m. {3 i9 G: n' o3 X
3.Vegetables are major sources of which of the following nutrients?9 p6 j% s* |9 N8 E. z' y
蔬菜中包含的主要营养有哪些
4 s4 H0 a2 s( q" `: D: PA:vitamins and minerals. 维生素和矿物质。
2 [7 y, d- t8 I9 Y4.Cauliflower is commonly served with: b8 N$ J2 W( k
花椰菜(菜花)最常见和那种酱汁搭配  k' ]8 L: U  u4 [8 |, c' B! r! p9 F
A:Mornay sauce. 奶油蛋黄沙司
; S  u# v! z* y: J8 A5.Which combinations of products are found in pie dough?9 q: c2 x) P. Y* L: U
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% [" R, p2 \; T% i: d8 f
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 a, ~! J: m( w2 G$ g6The French term for mussels is 法国语青口(海红)叫什么2 X9 K' F: B; w2 A8 ^+ j7 C
A:moules.法语青口,海红
2 R0 a. N1 O) n0 @7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# O1 u6 W# ]7 q) r, |" j5 J) L( }9 {A:faintly fishy. 稍微有点似鱼味
$ k! u; d8 n$ o3 E* i8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% Z/ w5 v: B$ N' s3 x) T- C
A:2 days. 2天1 q# w$ K3 n- a$ ~* H
9.What are the principle ingredients in ratatouille? ' P4 I! P$ P0 h. S
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  ^4 N0 d$ ^6 ?, p" {8 v' _A:Zucchini, eggplant, green peppers, onions and tomatoes! K( A: f/ f, s3 l6 F+ W2 b
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 P' t1 G4 ~- V$ F- y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* F/ y/ @' O- y7 |- ^  F
A:cook food in quantities that will be used up within 20 to 30 minutes.
8 ^; O9 L+ S( _9 g大批量烹煮食物要在20到30分钟内# k* @& C: z. n4 R
11.What person has the authority to issue a Health Permit?. @# ]5 I% J6 @' G# O
谁有资格颁发健康证(卫生证)。4 @9 f' \7 v$ W, V0 W
A:Medical Health Officer.- f" t+ k2 ]* N7 ^& c
医疗卫生官员。# `( T2 J8 H" M5 s
12.For what period of time is the health permit valid?
3 L- i2 b$ z, r* v2 \7 t. k$ k0 h健康证的有效时间是多久?
' w" K. ]- L+ m/ P9 o% wA:12 months.12个月% u3 L, W! ?; X. G; P- u) |
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ B/ r$ g* X1 M( j在食物和饮料准备区,通风系统换气的标准时什么0 `" F- x  Z$ l+ z. W) U! w
A:08 times each hour. 每小时8次
: S; U. i1 X( G; S14。The minimum temperature for manual dishwashing in the wash sink is! V8 n  ?# G; J4 Y, l/ {
手工洗碗,洗碗池的水温最低多少度?* h6 ^3 u0 I. i! g
A:110 degrees F (43 degrees C). 43度5 h8 m1 p8 W7 O$ G) Z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" [$ U! U! l7 l+ L2 F3 @! e用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ R' ~, P' w# e$ i0 ^  TA:180 degrees F (82 degrees C).  82度8 |2 R& C* p. k4 j+ y1 a
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ F, H0 d% b" q0 Y9 @3 ]2 V6 N; @$ q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 u# l* T1 s& s
A:en papillote.  法语自己理解
" _8 s3 P1 ~- A17。Wing or Club is considered a
; |; ~7 ?3 y; v翼和CLUB 被看做是一种...
+ O% @, u( w5 T+ AA:Bone- In Cut     带骨切
0 [& t$ n5 ?. B18。New York is considered a   纽约牛扒被看做是一种' Q2 ?7 q$ D( q; M" v7 z
A:Boneless Cut     无骨切* D( d9 i* s' k) p% O- A) B( F
19.In general, a court bouillon for freshwater fish will contain
3 U. Q8 a: t0 L3 P* s- N- i* |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
+ V9 R4 [" X# i- VA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. q. |, y2 S8 r: p* n
和做海水鱼同样数量的调味料和香料4 Y6 N$ U. ]8 f: ~  k. h% I
20.Anise is very similar in flavor and appearance to$ I1 E" O% `! O; B# b8 D5 `8 }: L, s/ }
八角和下面的那种原料有相同的味道* u. Q% q, @7 @
A:fennel  茴香/ @; t* A8 x3 v- K
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 a1 [+ [! b3 f. X* Y下面那种原料更像大葱且有平面的叶子8 f7 k" w" }1 Q$ m
A LEEKS  似蒜葱 (这边人叫京葱)4 p$ c0 \( [2 r4 _: D; I
22.Which of the following cutting shapes refers to a small dice
+ J$ i& O5 ?8 h( L: T! d' Y! A下面那种刀切形状指的是很小的粒(末)
+ `! J& n* y: f  G$ O& JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 t% Z- k3 [( Q+ ^# a23.Oil is added to the water for boiling pasta in order to, p( Z9 Q3 N. m' ^
向煮沸的pasta (意大利空心粉 )中加油是为了
" S' K) ], O' H5 }A:prevent the pasta from sticking and to minimize foaming action., j6 \  W# \7 N8 Q, {
防止面条黏合并降低发泡。
5 l1 u9 T( |  z3 o& z1 q$ `24.Which pasta dish features pine nuts and basil?' _$ a" t6 j( F
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- e2 e* D5 k- S0 [% V/ ]A:Pesto.一种绿色的意大利面酱
8 N/ A9 _6 s- r9 x; fhttp://www.tianya.cn/techforum/content/96/563836.shtml
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. O( q4 v5 @$ w( ]25.Which of the following is a spring vegetable similar to spinach?7 r; Z% J" z. s4 \
下列哪项是一个春天的蔬菜类似于菠菜?) W9 {, E1 H3 r5 k" V# d6 ]% p
A:Sorrel. 酢浆草。7 O* J0 ^! U0 s
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:2 j6 m* y% b) E2 H6 f
哪位厨师最早带来高水准浮夸的美食  a4 c$ @* O" H6 k
AAntonin Carême 人名 安东尼·卡罗美
5 H; h) T+ N0 {0 V; M/ t$ C% |$ b3 k) e; @# Y# m. U
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  [( q0 u* T/ Y. D! n7 R8 D下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  y) f0 W6 r9 Y9 R. z- X8 L/ J& \A:Cast-iron stoves         壁炉
/ L, W  L2 r2 Y' _http://www.usstove.com/products.php?id=6
9 x$ B2 t3 ~4 t5 U' d3 t& m' t( u
! w' n% [* Q, x  u: F8 a( W28.The French term used to describe the roundsman, or swing cook, is:
3 _3 C. w: R+ a* W法国术语,用来描述roundsman,或摇摆厨师是:* ~4 A5 Z$ G: m8 ~/ o- K- |6 }: r
A:Tournant   图尔南
: F  _" o8 B" Z) h8 T; e" A$ X0 {/ O0 `" d2 Z9 U1 p1 h3 B4 X* m) U; K
29.Another term for the wine steward is:8 Z2 v- k1 I; z4 T! z' D' i* d' @
葡萄酒侍酒师的另一个术语是:% K& ~& r3 ?" o- j  J0 t7 I# D# H
A: Sommelier 侍酒师0 _% J) M# Q* A; y

* [  @7 O, J" R8 y5 Y) ^# p! r30.Molds, yeasts and fungi are examples of a:, y9 ?/ O( B2 f9 |( p
霉菌,酵母菌和真菌是一个神马例子6 x8 @  R4 W5 t. n3 p
A:Biological hazard 生物危害: W( L6 t9 w+ P
4 O- a- z$ f# h  V( q2 _) f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 W8 ^0 W' U1 J
根据加拿大食品检验局,食品的危险温度区在多少之间:% O; `1 i# z6 [) X( ]! J
A:40° and 140°F (4–60°C)     4-60度
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) p2 h6 @$ P) u1 z3 u' J6 O32.All bacteria need the following for survival:- a0 U3 }7 D, y( R5 m5 `2 h
所有细菌生存需要以下哪些内容:
3 @, d, P  H, eA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& [$ g5 Z$ {# W! Q

/ j5 g" v/ ]. y6 q33.Which of the following correctly represent critical control points in a HACCP system?% D2 R$ u, I  {# F
以下哪项正确表示了HACCP体系的关键控制点?! Y7 H9 o/ s! W) P6 w. K, u  W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ S; N% }$ N+ a) H3 @食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" D( g6 K& x& ]6 C/ [1 u5 [6 U; }& w. l+ J. G2 [* k9 _9 h
34.Which of the following is not an example of a carbohydrate?
: t) }7 h, t0 L5 ~下列哪一个不是碳水化合物的例子?
0 \5 O/ N$ t% y; O2 [' w# KA:Essential nutrients 必需的营养物质
- ], N8 j3 {6 j/ X: D' d* _
9 O2 y+ `- X4 Z/ f35.The process by which a liquid fat is made solid is called:
. s+ x3 L6 v9 Q, N# X( E液体脂肪做成固体这个过程叫什么+ F2 x$ A7 o$ p5 i/ P5 I
A:Hydrogenation  氢化4 ~. R" r: Y" K: L! M

- U3 ?* i- {6 I1 T/ {36.Which of the following is not an example of a fat substitute?
# R7 W0 O9 \7 |+ r& f下列哪项不是脂肪替代品的一个例子
; v0 T9 ]6 f- N% G' e& q8 qA:Acesulfame K  安赛蜜K表
0 ]6 C* R) Z2 d' l# L7 N) t* M4 T0 \! M
37.Health Canada requires that a product labelled "fat free" contain:
& P0 i: d4 P; F6 O# K" _% \加拿大卫生部要求的产品标有“不含脂肪“包括:4 K# o" B' O4 g) l0 e8 j# O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ l2 R; z9 F3 S" R- i% e9 r38.Which of the following is not a problem associated with converting recipes?9 p/ i9 t& ]  @. o5 R
下列哪项是不相关联的转换配方问题?" L# g% V) g. P0 g% J
A:Unit cost 单位成本( i$ V# ~% b$ s& j$ a. R# ^

# E7 V, t# e$ D8 n39.The condition or cost of an item as it is purchased from the supplier is called:
3 |' Q3 R1 Q: t( X% U( \4 N. `/ ?从供应商采购的物品的品质或成本叫什么
* d; F- q: z  [$ s/ W! |A:As-purchased cost 购买的费用$ @8 ?' I4 ?; o4 ^4 @* a
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40.The amount of stock necessary to cover operating needs between deliveries is known as:, Z" w" P1 S4 T* ^1 v  v2 P
在新货到来之前用于日常所求的必要库存量叫什么* Z" \, t' L/ Y% G& J
A:Parstock 基本日常最低库存
+ E2 R0 y" }% b7 X: c; C4 P% Z  E) |. H8 n
41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 c% I: ~: |5 Z9 o5 U: E下面那个缩写是用来表明正常库存流程?
9 U3 i5 Z4 e; h8 w. I- u* R! aA:FIFO=FIRST IN FIRST OUT 先进先出# K* @& s- _( b5 N& c6 c
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42.Which of the following knives is used to turn vegetables?
& T6 Q& \. K2 E' p4 U$ p7 q! D下面的那把刀是用来打开蔬菜吗?1 ^  Q$ K/ A0 F
A:Bird's beak knife   鸟嘴刀
9 M9 b0 f2 h* o; T; K& [) i* ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 C+ u5 @2 `& E3 t3 q* Y, q& X! c: ~& c' q8 T
43.What is an instant-read thermometer best used for?6 ]/ N% o7 b( B+ g1 ]
即时读温度计最好用于那方面?
* }& v6 e$ S+ |2 y* s, K1 TA:Checking the internal temperature of a roast 检查被考物品的内部温度- F* N7 {/ H7 Y
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; W9 W/ G5 i4 E& J# T. s
下列哪些金属材料受热均匀,通常用在铁板而且非常重. O. L9 k: ]4 e2 s' w( K
A:Cast iron 铸铁
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+ ]% A$ W. I1 W8 }/ }7 Q3 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 `) q0 E9 h" e8 d, u4 F哪件装备下面有一个可移动的碗和一个S形叶片?
) l5 D" N+ n7 A8 O( J. qA:Food processor 食品加工机
& _+ i  J/ |2 Ihttp://www.google.com.hk/search? ... iw=1263&bih=572! y  V4 L8 I! {% ?) g( k

7 U5 f; G; c* \+ n3 @46.Which of the following is not a rule for knife safety?+ D. Z  s0 [3 R1 z: v! ]) X# r
下列哪项不是用刀的安全规则?
  L0 H3 f: E6 H  m( `- NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ T) G8 e+ I; z7 U  ]
5 L* K  A7 c# ]8 i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, @+ S! N( H; z* X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! B* G8 Q  S! R+ I9 Y! ?: p, I
A:RondellES 7 P+ P/ c$ m3 z0 \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 {' D. `& u$ {0 J

' j" W( d: l% z) h' b0 h( F48.Which of the following is a diced cut used to garnish soups?
$ `+ p( W: ^% t0 d4 k  ^下列哪项是切成小方块用于汤的装饰?
2 M2 u# u8 k: nA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ z/ n) P2 a4 Z. [8 D3 i6 b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, P' a& H" X/ y" 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!!——
6 }$ V3 R( l2 x' i! u! PA:Gaufrette
6 I& ?$ J2 L. X* T4 q4 M  [" mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 j* r6 o% E8 z3 E; Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ K" n' M( G' O& P# K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( `. m8 u. n8 ^3 X6 Y* C( }
" ]; S9 `4 ]1 J& W  Q+ I! R7 e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 j! j9 \. a/ ~8 D& R  T" G" d& n
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)
% a, H: r0 v. C* CA:Cilantro 胡荽叶 香菜. G7 N# K7 r5 o! R: M+ {7 K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ Q$ E4 Z' m" E* K

% }  A0 V! ]& w( E60.Allspice is made from:4 g$ I/ A% ^/ o& {9 R
多香果,  多香果香料是什么
2 i. @& ^+ r4 B6 dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' L2 l9 D0 h" R
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ l! l+ J" t3 q) P3 [' g下列哪些是用来做香包德épices?
  j/ }! O; d; j* i8 w5 e( bhttp://www.sachetcatering.com/& G* n  j/ Z) Z0 o5 H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; j: H# ?) j0 @+ A% A
5 G# X$ a: b& J  j
62.Which of the following condiments are not soy based?' ~. A- [, [" C. a
下列哪项不是酱油调味品的?( P  |2 s" T% m3 p3 U
A:Wasabi 日本辣根' e  w" |& l* X5 f. }
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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:
$ q" N8 j, {0 X) i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:
0 `( i2 n0 o, c: W0 ZA:Pasteurization  巴氏杀菌
' I/ n/ a: P' \1 R8 W5 B( L( r+ X
64.Which of the following steps is not the correct procedure for whipping egg whites?
4 T8 U. v9 }7 I, R% E  u下列哪个步骤是不是正确的蛋清搅打程序?
! M1 c( k3 W4 u+ P$ q+ l7 ]A:Allow to rest before use. 允许休息后方可使用。
- H+ Y  \, e2 s& e/ v: K& \2 @1 F0 a7 D; C
65.The weight of a large egg is between:一个大鸡蛋重量介于:* m6 v- G1 k* e" l- w
A:56g and 63g 56克和63克
' L9 }& _! v9 m  {
- R( r/ b- q& W0 r6 U3 ]- k7 B( r66.Evaporated milk is a concentrated milk that is produced by removing
! |) V% R0 @. r! ?炼乳是一种浓缩牛奶 是去除什么做的
- G8 |3 k8 ?2 Q- [% Z# p7 E- cA:60% of the water 60%的水# n; h7 ?+ O/ ?5 V1 V3 M* a& k0 ]
" `' z+ G/ g- O: l- p5 \* `
67.A method of cooking that transfers heat through a liquid or gas is:9 q. e( M/ V$ ?' h. w
一种烹饪方法,通过转移液体或气体是:: s5 i1 K/ L' H( d9 n8 \
A:Convection 对流
0 K- e* G" s- F. l  }: W  M. H7 l5 E/ u6 G8 @, {
68.The cooking of starches is known as  烹调的淀粉被称为
! l, I: ?0 `, B4 ?$ LA:Gelatinization 糊化$ L1 O+ v2 Z+ r% R# ~2 [% [9 p

4 E4 N6 U, j, B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. r$ p5 |+ Z4 |( A+ l( \A:Braising 烤, m" a8 K7 e" M! a$ m
% H7 p5 v3 ^* @0 _
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:8 H. u% T7 l; i
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 {, |2 i% U7 x. e( {

' w( n, z# K* i6 i+ g71.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
7 m  t  Y  m: N4 [) iA:Fumet 原汁, z. ^' _4 K3 \8 k$ E% a
8 i4 X1 n1 h- I$ {: ]3 z
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
! d, H+ R0 i5 }# H5 ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 U% N& D* q% Q3 c) q: p0 p
! T3 ]" O4 v* s- ]
73.Which of the following is a principle not used in stock making?1 Q" n1 z# \" S& b
下列哪一项不是用于制造高汤(低汤)的原则?  a( [1 W! B6 w+ H( Y
A:Start the stock in hot water.开始在热水中操作  M  _/ I  f* D$ L& `& P

8 H  X3 b; @+ r* v2 ^" N74.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
0 s( j% t2 O2 WA:Remouillage 法语熬汤
8 D1 C5 A+ h5 m6 C5 M& Dhttp://www.haibao.cn/blog/post/176242.htm
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