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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。2 @* _6 i8 h/ Y1 E
9 v7 w9 x+ k, i7 [6 O* P
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。
/ [/ ]  A, q) C/ H$ y1 b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
7 c0 q, x( v( J- T; A6 @- ~+ v  s1.Which of the following methods should be used to determine doneness in a New York steak?' m# g5 j8 U$ [, r0 y
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)
7 d/ K' I+ ^2 x% [A: pressure touch. 压力触摸$ `/ N  `  W  G; s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' Q3 P3 K9 ]4 a- |7 e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 E* m# ?1 t4 J1 E# F+ I: z( ^A: acid  食用酸
0 B- T7 k7 Y" N1 _' n3.Vegetables are major sources of which of the following nutrients?) U6 j/ L, Q% O. T7 t* ?6 c
蔬菜中包含的主要营养有哪些5 H% E6 g8 @1 w' l
A:vitamins and minerals. 维生素和矿物质。0 w  i0 V+ t: j
4.Cauliflower is commonly served with
* n" S; s% T% v( b花椰菜(菜花)最常见和那种酱汁搭配3 g. v8 o) ]/ m* {/ R
A:Mornay sauce. 奶油蛋黄沙司: d1 j  r7 H/ v9 b) o6 S
5.Which combinations of products are found in pie dough?
: b! I( u7 ^) y& u% \6 ^- z! f: R2 L下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
0 Z. I% {% z4 U6 Y9 e5 q* v$ j! A) P- CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 M$ [( M" H; Y2 i# n' D& c5 N
6The French term for mussels is 法国语青口(海红)叫什么
+ {' i8 k4 e; |/ P; `/ m( aA:moules.法语青口,海红
: s# P  x+ D' F1 y; ^7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: f0 C: n# L, vA:faintly fishy. 稍微有点似鱼味" u) P; w' O. ~+ o! ]4 {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' H* p# x  z+ k: `9 w
A:2 days. 2天
+ K0 T7 r, D, D$ w' j6 Y) l9 I9.What are the principle ingredients in ratatouille?
& k9 @) H+ c5 \. ]9 Z  s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 v  N* s8 ^2 b! lA:Zucchini, eggplant, green peppers, onions and tomatoes4 o6 d5 X: u- V; S2 @% N6 _9 s( g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 H' B4 J9 V. R  H1 `10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) |1 Y; R* e+ t3 _, @8 eA:cook food in quantities that will be used up within 20 to 30 minutes.  b) f2 D0 ~" F
大批量烹煮食物要在20到30分钟内  M7 `- Q( x* @; q3 d. t* l( n# w
11.What person has the authority to issue a Health Permit?9 `0 O/ K* z  Q' J3 b7 ?! g# Q* v
谁有资格颁发健康证(卫生证)。
; s. s- \' a. O7 T# `( ]$ O- NA:Medical Health Officer.6 Z/ D/ W" i" c( A
医疗卫生官员。& t+ I+ k  Z4 S+ m) _" t7 ?0 G
12.For what period of time is the health permit valid?) A; O! {: b% ]* B3 p% p1 j
健康证的有效时间是多久?: Q# B" K& L9 E. m/ \2 C! Y
A:12 months.12个月  B: r4 G  C0 h3 V* v$ h1 B
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( W; |3 o9 V! {; n在食物和饮料准备区,通风系统换气的标准时什么
3 M1 \/ L# o- dA:08 times each hour. 每小时8次
; o. a- o6 Z6 _( r14。The minimum temperature for manual dishwashing in the wash sink is
2 c5 T8 q: k6 N$ n% w  p! ~& g9 ?9 r7 o5 r5 B手工洗碗,洗碗池的水温最低多少度?9 X: ^( o1 d2 K# |* K
A:110 degrees F (43 degrees C). 43度" d/ R3 n- S( R9 u
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 e3 P6 d" H* T2 E' D* L% S2 U用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, V) k$ K% i% M7 K6 N
A:180 degrees F (82 degrees C).  82度
. L+ ?! p" \/ |0 K, u* b, w16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 m* v; t$ \  Q! P" I% ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- o# m9 b( L5 x) i. L8 h' L
A:en papillote.  法语自己理解
# R" M/ e0 h* r& l1 q9 k17。Wing or Club is considered a8 i3 f; [4 n& ^& d  c, n
翼和CLUB 被看做是一种...
2 P1 I$ d  Z9 UA:Bone- In Cut     带骨切
+ b7 J! k; {7 u$ }18。New York is considered a   纽约牛扒被看做是一种& e% y( W" `3 t5 a2 ~. s2 n6 f
A:Boneless Cut     无骨切, K+ ^% g; n6 ]- F
19.In general, a court bouillon for freshwater fish will contain1 q8 U. i) _+ C8 j( B: A
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
: h  I% b7 P2 v, ~; f1 N1 g1 i. |# KA:the same amount of seasonings and herbs as a bouillon for saltwater fish." Z; m9 v' I+ {( P: O( ]
和做海水鱼同样数量的调味料和香料/ ~2 g2 e7 R# C) B0 E
20.Anise is very similar in flavor and appearance to7 {& J, @0 D% r1 b1 ~
八角和下面的那种原料有相同的味道1 [9 @) N& H7 A' M! N
A:fennel  茴香
5 A% d: Z# `/ h: M+ w' e21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 A* X' J! R# Q; |
下面那种原料更像大葱且有平面的叶子+ m+ J! S! S, B) }- e
A LEEKS  似蒜葱 (这边人叫京葱), A* A7 Y; r7 j3 x- ^
22.Which of the following cutting shapes refers to a small dice5 V/ s% \; W1 _
下面那种刀切形状指的是很小的粒(末)
8 W4 X9 R4 |0 [* fA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  A+ k. f2 ^* `1 n( ?9 s
23.Oil is added to the water for boiling pasta in order to& y" O& ]$ K/ O/ R( E8 T' Y
向煮沸的pasta (意大利空心粉 )中加油是为了
. D  B3 w2 r4 }. \5 \' q4 i8 i- V3 k- hA:prevent the pasta from sticking and to minimize foaming action.: H& r/ s, w2 j; ?
防止面条黏合并降低发泡。
1 M/ J- F. s- ^. s" F3 N24.Which pasta dish features pine nuts and basil?
7 R" Z; d% K8 Y+ o5 p" \* u下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
& e5 e- A2 p+ n1 q3 r6 B( JA:Pesto.一种绿色的意大利面酱 % G# c% r2 o" Q
http://www.tianya.cn/techforum/content/96/563836.shtml. s( s5 L) w. M% X3 C" u* l+ W

4 {; @4 K: b9 Z25.Which of the following is a spring vegetable similar to spinach?
/ _* ?, n# X) d# f- R* S下列哪项是一个春天的蔬菜类似于菠菜?5 s( c3 m0 v7 Z3 @+ j
A:Sorrel. 酢浆草。
# K, m3 @6 X) J* yhttp://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?
鲜花(33) 鸡蛋(0)
 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:
! E6 H7 _# k% f哪位厨师最早带来高水准浮夸的美食0 X& Q4 X7 p$ F) a
AAntonin Carême 人名 安东尼·卡罗美$ v) G+ a6 L0 d4 S7 F$ E
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 c/ v' B3 T" 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 。
1 @) c4 R1 t% h" A; E' b0 s" EA:Cast-iron stoves         壁炉
# O3 w% t# A( y+ n9 Lhttp://www.usstove.com/products.php?id=6' V0 y  n6 w5 {+ U6 Y$ W7 {
% Z0 |* O( _5 T
28.The French term used to describe the roundsman, or swing cook, is:  x9 B* T$ g: b# E
法国术语,用来描述roundsman,或摇摆厨师是:: C; t& b+ p- @$ `6 m1 c5 L4 F
A:Tournant   图尔南
. w7 d6 N9 |% D  l8 N' B. B
* m5 K( H) P! \: u* X+ L29.Another term for the wine steward is:7 E# ?4 }/ U; x" U% `
葡萄酒侍酒师的另一个术语是:
$ n" V4 O9 E/ Q# DA: Sommelier 侍酒师, U# {* D2 A4 t& j4 B

1 i! I- ^) i# J, O2 I0 l5 R30.Molds, yeasts and fungi are examples of a:4 ]- Q7 c# q; N- v" l
霉菌,酵母菌和真菌是一个神马例子+ |* s- d7 E  w/ E) ~! z3 a
A:Biological hazard 生物危害
2 i4 Y5 w/ w& z* \( R! ^! i2 O) E. `
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 E! A8 k) b6 r
根据加拿大食品检验局,食品的危险温度区在多少之间:
% n: a: Q4 }! u' z6 U/ x1 U' A3 ^7 DA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:7 W0 z# O) ~3 J% ~6 @' X
所有细菌生存需要以下哪些内容:( R) r8 s0 L2 ]8 h6 J8 {# s
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; s2 W2 ^" |% a% k- I% L1 K" u& V5 F
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33.Which of the following correctly represent critical control points in a HACCP system?
$ O, D. d7 H% s6 @3 Q2 \1 X以下哪项正确表示了HACCP体系的关键控制点?
" B" W7 G  @3 Q7 ~: z; KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * _1 c1 k7 b, e" r7 g( Y# A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& B  _- k1 O/ i# M6 {3 C" h1 b
34.Which of the following is not an example of a carbohydrate?
$ i+ f- K! D3 Q* o4 g& ~: C' M+ {下列哪一个不是碳水化合物的例子?" t; v) O6 X7 v
A:Essential nutrients 必需的营养物质
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% }% W) M9 q+ U9 F' x35.The process by which a liquid fat is made solid is called:
9 ^; n9 n3 N: ]2 x$ O2 B液体脂肪做成固体这个过程叫什么
6 @! g% `4 }& J  [  mA:Hydrogenation  氢化
: ^, t# [) s0 O5 o1 M
1 b, n6 u3 z; |1 m* @+ W9 \36.Which of the following is not an example of a fat substitute?
. E& \; p+ t8 I! k下列哪项不是脂肪替代品的一个例子, }. f6 c0 c: d$ `, [- w
A:Acesulfame K  安赛蜜K表! m# B$ _% C, \* ~' l
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37.Health Canada requires that a product labelled "fat free" contain:
7 t- r% X5 J: |1 J9 p/ _0 {, {5 j加拿大卫生部要求的产品标有“不含脂肪“包括:
9 k- o) b3 _7 {0 `- aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* V' k- }: [: X3 {5 W
) v) B- t% N2 y5 W7 h1 W5 ~
38.Which of the following is not a problem associated with converting recipes?
9 Z9 h, Y( i! P  i* l% d* f下列哪项是不相关联的转换配方问题?% k% \6 J0 z) M& H
A:Unit cost 单位成本. L9 D; d  D- r2 L& |
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39.The condition or cost of an item as it is purchased from the supplier is called:
4 }# ]3 s' y/ s( e$ }1 s- g从供应商采购的物品的品质或成本叫什么: q* a# a5 v1 J1 G; K  E6 X
A:As-purchased cost 购买的费用
1 G8 d5 v5 n6 S! Q! A' u  T
7 X" `7 U6 F! s40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 i9 m% |/ `0 h9 m* L9 g7 k7 O; B9 z在新货到来之前用于日常所求的必要库存量叫什么
* r: z' Q7 o* M& oA:Parstock 基本日常最低库存
4 D2 S. v: [, c7 z; A2 f
9 Q. i- g' R( H+ R0 u% p/ [/ f$ N41.Which of the following abbreviations is used to describe the proper rotation of stock?$ |1 v9 K# _4 G, Y1 W! x
下面那个缩写是用来表明正常库存流程?" Q2 M* j, ^  v. D* `0 Y
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?$ E' f% i) n% H' a/ H
下面的那把刀是用来打开蔬菜吗?
3 ~7 k5 W# s- g0 ~9 oA:Bird's beak knife   鸟嘴刀
0 R* f5 m2 t8 dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 V; {0 A# t( t& k
) |, H" e* r% O43.What is an instant-read thermometer best used for?
$ o8 b' B6 J9 r% [1 T; Y即时读温度计最好用于那方面?. W5 i2 W# O1 k
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 s9 I7 l1 s0 p, `8 s6 n: X( |, Y

$ s; G" v- u* C- M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 A6 t. Y5 z5 `: c7 Y  {8 k
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* f. V: l+ @# _$ v. ]. h3 v3 IA:Cast iron 铸铁+ j; o* u4 s" l0 p8 S
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; s; I. p, q5 C+ ]! ?哪件装备下面有一个可移动的碗和一个S形叶片?8 `7 t$ V4 u. F: _7 o, X
A:Food processor 食品加工机
7 @  P; r* D8 J3 `( E2 o# K$ t: H  zhttp://www.google.com.hk/search? ... iw=1263&bih=572+ |7 F# X% [* T/ `, e" L

/ g+ @1 a7 N8 N46.Which of the following is not a rule for knife safety?
( ~  V4 ]. m. X4 P/ V. r. ^下列哪项不是用刀的安全规则?9 m2 g  n( ~* m0 V) c4 S- @
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 s. f* C! d, U0 a- v
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. j8 i, ]2 ]) f( Z, g+ ^把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 w9 o) {2 V8 w: y' }# i
A:RondellES / w6 Z# [/ s! A8 R/ g( _0 K. _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# ?# ]9 b( s' F* h: N  d1 ~3 a5 D' ?: X, s0 ?5 @8 p# ~3 C; S
48.Which of the following is a diced cut used to garnish soups?5 m. y* T) U+ D: w6 F+ {+ A! Q
下列哪项是切成小方块用于汤的装饰?9 |& K/ ~+ Q- U8 J: O- N9 N
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( ?3 W, m3 m' X# y  Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 M% l* H8 p! F
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!!——+ y5 Q- j6 ~5 f6 ]8 E4 y
A:Gaufrette
, M* X6 y$ w# pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* R' k8 w1 u$ z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ a/ e! @" b2 |' W0 F" R) @0 p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 e7 Q2 {# H! p/ H, t' t" \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)
; G0 v3 [4 e) T: vA:Cilantro 胡荽叶 香菜
: r# X0 z* J9 a: e  dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
0 \% |, z/ O0 l7 L$ G; b 多香果,  多香果香料是什么
+ z  L2 a0 r$ @3 y1 S- e# z3 j9 z& Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( B% m2 t! U5 X# L8 E9 J9 C
A:A dried berry 干浆果/ @$ h) t. m0 x7 w* k( R
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61.Which of the following are used to make a sachet d'épices?
6 r9 _% T3 H2 G下列哪些是用来做香包德épices?- f) a' s& w2 M( n. s
http://www.sachetcatering.com/
+ k; s2 f/ r5 R1 VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. l: Y0 j9 w: A4 h
: @! g) v9 G( e5 C" Y62.Which of the following condiments are not soy based?
; G) G8 |0 C% J5 a( [3 N1 J5 a下列哪项不是酱油调味品的?0 j8 i5 Q1 I9 |: f
A:Wasabi 日本辣根, ~; d" b2 P2 ~9 u: I
  o1 l2 I; A; J7 i+ n& W
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' X; H* o, p& L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:# `+ j; h! W- ]( ?7 h% b
A:Pasteurization  巴氏杀菌
" l" c! B6 Y4 P( Y  i6 X9 R; A: ~) z: S7 B9 }. d; b
64.Which of the following steps is not the correct procedure for whipping egg whites?" ]! {6 W/ o6 N7 e
下列哪个步骤是不是正确的蛋清搅打程序?
) t7 u5 W  F. \* p. }A:Allow to rest before use. 允许休息后方可使用。
/ b# u/ \, j  ]. g1 A  w! m+ m; z: ?4 N) Y- @
65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 b) |9 i3 x0 D% R, cA:56g and 63g 56克和63克& o! ?  K! R, S1 a4 ~
" t$ `2 [5 Y0 u8 k8 j
66.Evaporated milk is a concentrated milk that is produced by removing
. r: }; K" r% o炼乳是一种浓缩牛奶 是去除什么做的
/ s2 L/ h' M, J/ i- tA:60% of the water 60%的水
, r: c" z: |/ Q" i
4 [! r6 p: v: ]7 ?! C. Z% K8 K; K67.A method of cooking that transfers heat through a liquid or gas is:
: ]% |* b- P. p0 f, U一种烹饪方法,通过转移液体或气体是:8 U( ]% v! |  v5 z: I
A:Convection 对流: S5 A5 I  H+ D; C* Z/ A+ O; A
, }$ i7 Y% X- C6 a' h4 ]  n
68.The cooking of starches is known as  烹调的淀粉被称为
2 a9 G; E1 j/ FA:Gelatinization 糊化0 o$ y$ v' `% @9 H+ {% _! d

  J& d2 ?% E! h# ~9 K9 S& m9 ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# P' d: a- \. Y1 tA:Braising 烤( U8 i3 x6 f; p$ Q
: _# v3 t6 K( U# `) F, \$ M  l& @
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:
7 L& h9 A3 V5 XA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理9 ^: g! I% ~0 f  S$ q

  i) o! [. Z; W0 F71.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
* a0 P+ Q8 O' j* L$ BA:Fumet 原汁7 w: p: k8 P, W) p% Z

8 t& h" `/ v1 M; E6 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
2 S8 t( X9 q3 @9 k5 HA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
* |- @7 `. K9 c: X3 c
. b  }. h# K; B0 j2 n& Y9 ?- ?73.Which of the following is a principle not used in stock making?9 Y  f# j' _  s" L
下列哪一项不是用于制造高汤(低汤)的原则?1 E) s7 Q5 K# a4 L. y' q6 Q' Y
A:Start the stock in hot water.开始在热水中操作
8 V: J+ r4 k+ t9 R, u% c/ V9 Q+ G0 s8 X8 O1 {- E5 n( F
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( Y2 l( s3 P9 ~: u
A:Remouillage 法语熬汤* K" T6 f2 e& p, x
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