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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 s  D$ M: q$ M  b
( S% w5 }  S9 m+ G4 I2 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。
9 o6 x7 I0 C% N3 X2 e3 T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
大型搬家
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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
3 z5 u' j( f& ?- r- C1.Which of the following methods should be used to determine doneness in a New York steak?
1 U1 ]' [4 T9 O* D4 n( Y9 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)
1 {; v1 [6 o' r. c$ |2 eA: pressure touch. 压力触摸
% }% P: d6 m: u5 `/ F4 J# S! i- Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 W! v" P$ U! L; X* _
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 v1 e$ y% }0 X3 U$ Z, |* J+ ~1 J
A: acid  食用酸
% R( _1 t3 ^* e3.Vegetables are major sources of which of the following nutrients?- n9 I0 W4 [" D8 t
蔬菜中包含的主要营养有哪些/ T/ d+ p4 G$ G$ `. X  I% `1 v8 X. Z
A:vitamins and minerals. 维生素和矿物质。& O# }! t% l9 g' z# t0 K+ x
4.Cauliflower is commonly served with
) J0 [$ c: g3 D, p花椰菜(菜花)最常见和那种酱汁搭配
! U1 z: v. [; G9 O" L0 k" zA:Mornay sauce. 奶油蛋黄沙司. O7 v5 d/ F, c3 T
5.Which combinations of products are found in pie dough?
9 \9 t& k. O: h6 V2 G下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  A# k5 O) u! Z4 F! k; N: Y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 v3 Q* M( s- s6The French term for mussels is 法国语青口(海红)叫什么
% _- B8 F  F6 h& m1 [  m7 m5 g# d5 ]A:moules.法语青口,海红5 y; C* p0 A: W
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; e9 [9 G/ M& B+ N: n4 HA:faintly fishy. 稍微有点似鱼味
+ _9 r4 ?+ j# [6 h8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. P9 I" i8 h; t: q% i1 C( X% [
A:2 days. 2天
3 _5 g  n4 z  [6 b8 ^7 Z  B9.What are the principle ingredients in ratatouille?
5 y, X, P4 p% l) V% W炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 n+ h* C, k+ L$ J$ |- jA:Zucchini, eggplant, green peppers, onions and tomatoes$ Q6 y( B, S" y4 }" w
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- u" U/ I: {6 K  \
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ P0 J, k% r* y4 W7 u
A:cook food in quantities that will be used up within 20 to 30 minutes.
- F2 P/ ^. n: k! n6 g" |大批量烹煮食物要在20到30分钟内
: t  c2 B" A$ ^' j+ t11.What person has the authority to issue a Health Permit?- b8 v) `2 a2 A) A, E. Z% u: V
谁有资格颁发健康证(卫生证)。% b, N: o9 R# D: ~- t$ d
A:Medical Health Officer.
/ I1 O$ B9 k+ V1 h. r医疗卫生官员。
7 i5 [. I8 A; Z+ Z1 p% T0 A12.For what period of time is the health permit valid?# ^/ Q6 C4 f% f- l* m4 |6 i, @
健康证的有效时间是多久?
( q$ ]3 K* L% k& D& k. JA:12 months.12个月
& ~% R. l* E2 m, ^+ M% o13.In the area where food and drink is prepared, the ventilation system must be able to change the air, K* |9 |; [. G1 s. L3 {. [: S' K8 v
在食物和饮料准备区,通风系统换气的标准时什么) i4 q6 O0 ^7 S/ n# I, t; h
A:08 times each hour. 每小时8次
6 R, G; D; Y" v5 B! b14。The minimum temperature for manual dishwashing in the wash sink is4 i% e- p" L0 z
手工洗碗,洗碗池的水温最低多少度?2 B& [9 f& Z6 ~( e: n& n( o
A:110 degrees F (43 degrees C). 43度5 Y+ L" M/ p& O% Q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 x$ j; L5 X! ~0 w& N# a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 P  x" c& G8 BA:180 degrees F (82 degrees C).  82度
# N9 x% g! |8 Q! O* ?16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* S6 e9 D+ V+ r6 D# v6 T用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ ^; {! x! p( U0 m5 o! Q
A:en papillote.  法语自己理解) [- s* S+ G+ d8 r% c; Q8 f/ ~
17。Wing or Club is considered a
3 c$ l6 g% c# Q. s0 L( n翼和CLUB 被看做是一种...* `# a1 ~6 y# M7 q) B
A:Bone- In Cut     带骨切& T) }: B; S, r6 O& N8 H$ z' z
18。New York is considered a   纽约牛扒被看做是一种
' U& t& f& t- p- W! EA:Boneless Cut     无骨切
1 u3 R1 o, _: U# ~* T# ^19.In general, a court bouillon for freshwater fish will contain
2 U) v) P4 F" ~$ S% j# q4 {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- l* m1 G+ ?- ]5 P0 |+ c
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.( m" U1 S# m# {5 m8 l9 Q
和做海水鱼同样数量的调味料和香料# e% O+ @+ c2 B
20.Anise is very similar in flavor and appearance to
) n& W6 w. e0 B) e0 c" j+ K八角和下面的那种原料有相同的味道
9 L7 E& O% j: q( O1 DA:fennel  茴香8 c! a3 ?* a$ Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, m. g6 z4 @3 T. @) S+ D
下面那种原料更像大葱且有平面的叶子. N' i! \# U# \, S  K% H. b
A LEEKS  似蒜葱 (这边人叫京葱)
  ^, X& K! Z1 ~22.Which of the following cutting shapes refers to a small dice
; l1 ~3 y' b" w; d, E( o下面那种刀切形状指的是很小的粒(末)  x# R0 L, v/ ?* [* C$ o9 i
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。, e; f! _0 `# C$ Y
23.Oil is added to the water for boiling pasta in order to
" J/ Z5 N8 q7 U2 T4 L. L向煮沸的pasta (意大利空心粉 )中加油是为了
. x) T% c4 `( Z4 D4 U+ A3 lA:prevent the pasta from sticking and to minimize foaming action.7 }3 m' ^% d- Y  m, r1 f
防止面条黏合并降低发泡。
5 T1 C! _' \% F24.Which pasta dish features pine nuts and basil?
5 V' j. x5 y3 j' p5 L) B: ]. @) l下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# A) s9 }/ g8 h2 o$ eA:Pesto.一种绿色的意大利面酱
& L% V  |! l  v/ y; }) y0 R' f6 e9 B+ lhttp://www.tianya.cn/techforum/content/96/563836.shtml
7 c& i: M/ e! _
9 O$ t7 {$ o* l7 r/ W6 E4 \25.Which of the following is a spring vegetable similar to spinach?
* @, `) F6 B) }+ k* `6 Z% ~下列哪项是一个春天的蔬菜类似于菠菜?, a4 v& s$ f9 q# @* r& i: b
A:Sorrel. 酢浆草。8 C+ D( s( m- R# k- _7 E
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:
- i" L2 @; z3 {( h6 F9 v哪位厨师最早带来高水准浮夸的美食
. x% p2 P+ [: I9 U! n3 ^AAntonin Carême 人名 安东尼·卡罗美) P5 f' n# A9 B  ~

# `% {" |" L- ]  c+ j# m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; F2 {" @4 ^$ T+ U0 \  W3 T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, i8 L: d; ~% V$ L* A$ m4 C
A:Cast-iron stoves         壁炉5 a( I# k3 z; K/ y/ \
http://www.usstove.com/products.php?id=6
- P: R6 d9 C6 W7 @  f/ k
0 U' R3 L, g" \3 m0 `7 J28.The French term used to describe the roundsman, or swing cook, is:
$ W8 M1 f, T+ Q0 k8 K法国术语,用来描述roundsman,或摇摆厨师是:# b" G: ^  ~0 D9 a6 C5 I
A:Tournant   图尔南
7 }: E5 y4 q( N3 P% I+ d4 V
6 M' U: H& y) J4 h" f9 S29.Another term for the wine steward is:+ e& L8 W) I) Q9 n' d* n
葡萄酒侍酒师的另一个术语是:  t5 ?: d( D# d/ O- m2 u8 L
A: Sommelier 侍酒师1 f6 w* ^9 \( m$ G: p, v( J
; w! E6 J( \1 G6 `6 q
30.Molds, yeasts and fungi are examples of a:  J6 }: k4 f/ }! U; {
霉菌,酵母菌和真菌是一个神马例子
3 z- [( \, X. @  y* wA:Biological hazard 生物危害
; {7 Z: H! c( U& b3 ~& c, _( L8 ?! z/ C1 ~
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ Q, I; C) z& B" m6 {- V6 u: o/ x根据加拿大食品检验局,食品的危险温度区在多少之间:$ V! @' j7 a6 f
A:40° and 140°F (4–60°C)     4-60度
; C, u# p" b2 d1 a6 v/ o7 M, W4 m
- }/ D$ G/ u5 j32.All bacteria need the following for survival:3 O2 t$ J! b  }9 f0 y* a
所有细菌生存需要以下哪些内容:( L% s9 p5 p0 b( t9 T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; T4 s5 K$ O% ~7 D$ i- ~8 [3 u0 R# J
33.Which of the following correctly represent critical control points in a HACCP system?
3 }7 W+ ?  f3 Z以下哪项正确表示了HACCP体系的关键控制点?3 u+ E1 r4 d# a/ o' j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! k" K5 r/ }$ D! w食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( P* T3 N6 ?1 W1 f0 Q. s+ F8 X2 s% t2 B8 t& ~
34.Which of the following is not an example of a carbohydrate?
1 Q4 d0 l4 p# L4 a下列哪一个不是碳水化合物的例子?
% W7 R6 h+ w9 K1 F9 QA:Essential nutrients 必需的营养物质
/ X; \; n: M! H' j5 x1 a# t1 D# d* }# T
35.The process by which a liquid fat is made solid is called:
, V+ j' a' J+ \3 y* V液体脂肪做成固体这个过程叫什么7 c7 T$ d6 G; n& D( H1 f
A:Hydrogenation  氢化- E6 B3 U0 V2 h$ P6 V8 e3 G
' i: S' S( B- L- A
36.Which of the following is not an example of a fat substitute?
! @# W8 A7 U$ L下列哪项不是脂肪替代品的一个例子! l. }9 j3 }0 O: u# U& j  o. T
A:Acesulfame K  安赛蜜K表
3 k' K/ y/ z" g- {  U$ O
* Z/ x/ ~4 g# `0 \37.Health Canada requires that a product labelled "fat free" contain:, f6 X( c4 u* a0 L& w
加拿大卫生部要求的产品标有“不含脂肪“包括:$ S) j7 A! A% k0 Q4 x3 Y  f, |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( f! |+ e7 b  ?$ Q' Y7 d# z4 F
. G3 [* d% t1 J1 i. _
38.Which of the following is not a problem associated with converting recipes?2 a* N$ n& y6 W# A
下列哪项是不相关联的转换配方问题?1 C8 I/ l$ y/ C" b: W; _- V- @' a( W4 d) O
A:Unit cost 单位成本, P# S+ y4 S* n5 }

5 F* n/ ]! j9 Q7 N) A8 g39.The condition or cost of an item as it is purchased from the supplier is called:
  V& R5 D  D- ^, K5 \7 r从供应商采购的物品的品质或成本叫什么) l6 E5 ^3 z  I  F
A:As-purchased cost 购买的费用" X, t8 {0 P+ v% m$ }

& [1 @# M( _1 e* i40.The amount of stock necessary to cover operating needs between deliveries is known as:0 y/ Q8 m8 X& P
在新货到来之前用于日常所求的必要库存量叫什么
$ G& M5 p) Q! o( U; p0 @A:Parstock 基本日常最低库存: p( ~) B8 d% T4 ]
% `2 d4 ^$ u% V& {2 X
41.Which of the following abbreviations is used to describe the proper rotation of stock?( `. a0 x+ `/ C( o8 i3 m& s
下面那个缩写是用来表明正常库存流程?$ L5 [' x! A" T: P1 i& _
A:FIFO=FIRST IN FIRST OUT 先进先出# C9 s) v. p! [: W% T* Z' j

  u- g3 M" ?* d) u42.Which of the following knives is used to turn vegetables?- }, {8 Y& o# [
下面的那把刀是用来打开蔬菜吗?8 o8 t3 P, f  ?* S0 r5 E
A:Bird's beak knife   鸟嘴刀
! i8 z6 N1 D8 V$ T& E$ i5 E2 chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 G( ]# V# y% [

6 x, N6 R8 q/ d" O+ f43.What is an instant-read thermometer best used for?
! b1 Y5 ^8 ^# O( s( K; i即时读温度计最好用于那方面?
4 j- O' L  o* e$ w: j& x1 q9 {/ LA:Checking the internal temperature of a roast 检查被考物品的内部温度
. y6 T! o, z3 L2 M/ D, N& @6 \3 t) ~+ c% |
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 i6 ?$ a+ _  M  _5 e& N7 W7 }  M下列哪些金属材料受热均匀,通常用在铁板而且非常重) w9 D6 P/ h# c3 P
A:Cast iron 铸铁+ k! J- w( w, A

& t, ]* G; m) C: D" `4 m0 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 X( R5 r# }8 h, C7 k3 r6 y, S3 c5 r
哪件装备下面有一个可移动的碗和一个S形叶片?
" T/ H8 T) u8 q1 R/ s! \2 XA:Food processor 食品加工机
$ }! o. y7 R2 U' ?; Q  P- ehttp://www.google.com.hk/search? ... iw=1263&bih=572
7 {9 ^, c8 J' g* R; m- U) q7 ^
3 R, S+ Q( e" n/ f3 e46.Which of the following is not a rule for knife safety?" b, l9 a4 A0 n4 w+ Y6 Q  G2 m
下列哪项不是用刀的安全规则?
. J3 X) }+ B  c+ F4 WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, X* \6 b% h0 u3 W0 }
8 g+ I9 N6 y8 G6 z5 ~/ e/ \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 k' S. s0 V# r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" B3 A, _) f& w" NA:RondellES 5 x7 B: k% u& x4 [4 o+ d- h
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ B! S: G" I+ R! G8 x
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48.Which of the following is a diced cut used to garnish soups?
- ^: J* m# B6 c; j5 p9 s, f+ W下列哪项是切成小方块用于汤的装饰?+ C( c3 C; D+ K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; {& v- R" `- T& n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& G8 K1 P9 d" L" G; J7 H# 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!!——
; G& z2 W6 J% t6 ?$ b" d! yA:Gaufrette 9 \: w2 y; ?4 F& [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: Q  X! a) v& U7 q1 }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ ?" I1 P% H: y* P" \) ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ q- U9 y+ M- R& r5 y5 r3 W5 a
. o- P# A; U/ _1 B# C3 w# u0 \
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ ?% T, @2 D& {  x8 |2 e9 l
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); s8 A7 J2 O: c* q8 E
A:Cilantro 胡荽叶 香菜" B2 }" n5 W4 J" \/ q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 ?4 F, U( ^4 `  k8 y# c9 f# j
9 Y" m% h% R& x' C0 B4 K& M
60.Allspice is made from:
  p( D7 A& J: x( a- e+ w8 R 多香果,  多香果香料是什么
2 K  e" Y! l! n! ~% Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 [' C" s3 H, bA:A dried berry 干浆果
+ z5 Y9 J- H2 a% ]5 i. n5 Z  d$ o+ a' y
61.Which of the following are used to make a sachet d'épices?
5 m3 P% K. a- m: |下列哪些是用来做香包德épices?
$ G; |" V3 t( ]http://www.sachetcatering.com/% \1 E) w5 L" l2 s+ g4 U  h3 [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ J! [8 x+ _+ {# z
8 c$ F3 m# S& n3 D; \* _62.Which of the following condiments are not soy based?
% h- S1 w9 g0 N; B( n3 Z下列哪项不是酱油调味品的?
. v/ h( _; F( f, n, @A:Wasabi 日本辣根" |% R& z; e, ]( I; m( S# M, }5 K8 R
$ S8 r' D: d" _% M, o
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ ]! g. ?( q  T6 B! `7 x* 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:
* Q% w+ }/ E; Z) b* qA:Pasteurization  巴氏杀菌
/ E/ g) x2 d  d0 F8 B) n  K( I0 o$ D4 B
64.Which of the following steps is not the correct procedure for whipping egg whites?
( m* f! d7 y8 k! s: `1 Q1 d2 N下列哪个步骤是不是正确的蛋清搅打程序?
. Z* l0 {$ W. t* s: V* m* \: ]) `- l/ \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:/ g5 T% ^  t' V
A:56g and 63g 56克和63克+ J, B! k3 o  D) k3 t6 O$ R

) T6 F1 R  _. H" ?7 A  _66.Evaporated milk is a concentrated milk that is produced by removing
0 p3 O$ P5 k/ N炼乳是一种浓缩牛奶 是去除什么做的
/ Q/ U) b- r) J8 x, a2 p) ^" w9 GA:60% of the water 60%的水
, A  I; t* }0 Y; j2 }: L0 M) w. D  q; G
67.A method of cooking that transfers heat through a liquid or gas is:
* z( Q$ U; O: O4 f一种烹饪方法,通过转移液体或气体是:: M; u( t$ m# X6 V; B2 e2 o1 V& t
A:Convection 对流
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# `3 ?" P) b( Z! Y68.The cooking of starches is known as  烹调的淀粉被称为
) V9 S  M, l4 h% u& r5 CA:Gelatinization 糊化3 G; d5 Q5 }& T5 f/ t; V2 [; u

2 b$ T5 ~* e8 i) Z7 _) Y0 U+ x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 r) M/ L" X. H; G/ nA:Braising 烤
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- j+ T! E- Z/ H5 l: C9 o70.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:* y' O/ P& x! ]7 ^9 V
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  N5 \8 e) f0 m; S8 G
4 h0 ?; e2 C, a71.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+ z  W2 q* G
A:Fumet 原汁
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% H' E! Y3 l8 K7 l& l3 v1 p3 d72.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
. O% {4 f3 {# c8 xA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, f1 ^6 q$ W) Q$ b: M
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73.Which of the following is a principle not used in stock making?
0 N  X4 ?6 _" Z下列哪一项不是用于制造高汤(低汤)的原则?% r7 o0 A* i4 e
A:Start the stock in hot water.开始在热水中操作
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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( s& O5 k8 ]4 d- y% L! Y# R7 D
A:Remouillage 法语熬汤
2 Q4 p8 n7 E3 N, T+ E% v* ?http://www.haibao.cn/blog/post/176242.htm
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