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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。
; y5 ~2 t4 r3 T. @5 a2 [, M/ J2 R3 T3 J
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, I& j0 p7 P+ E6 R7 V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9 W1 q! }) t' v( C
1.Which of the following methods should be used to determine doneness in a New York steak?
7 ]! L" e5 n1 f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)
( b5 s5 X/ S6 x3 V- E/ e) DA: pressure touch. 压力触摸+ y* P& g9 w. U; P: n& `
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! Y* J1 X* {% f. e, ~0 Z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
- d9 z' z3 l8 E9 `  H* cA: acid  食用酸1 M+ o* P6 o* D3 j: b( i
3.Vegetables are major sources of which of the following nutrients?$ ~( r4 X: |0 K2 I
蔬菜中包含的主要营养有哪些
9 u0 _5 s4 }8 O6 ?A:vitamins and minerals. 维生素和矿物质。  h& w' t1 ?- z" W+ s6 t
4.Cauliflower is commonly served with, [8 |# A% C6 u) M: l: b1 V
花椰菜(菜花)最常见和那种酱汁搭配0 }' ^$ a& G. N. \6 s7 U: f: V
A:Mornay sauce. 奶油蛋黄沙司
! N0 B+ b4 C8 C% Y, E- O5.Which combinations of products are found in pie dough?
- B) A. E9 F) f# ]1 s7 _/ i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 j: h$ e- D' Y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 Z. }2 {* k2 Y! [
6The French term for mussels is 法国语青口(海红)叫什么
0 Y6 f) J0 U! T; j( x- k/ k7 NA:moules.法语青口,海红0 c- G3 c4 j3 ^- Z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: U8 x9 f/ w6 FA:faintly fishy. 稍微有点似鱼味$ z' g) i2 `3 E# M# h
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 ^9 D$ R' j6 p  f& h8 D9 gA:2 days. 2天( T! w- L* V- g  n# T3 S+ r
9.What are the principle ingredients in ratatouille?
) K# ?- b8 Q2 }/ R' B# U- J炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  a) Y9 Z6 e  o) c" [A:Zucchini, eggplant, green peppers, onions and tomatoes
* k0 s) l' C* H# G) S0 A西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& Q# P% A0 H% \0 o7 Z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 ]8 j, \4 U! D  T
A:cook food in quantities that will be used up within 20 to 30 minutes.
: Z6 H; x8 N5 I& h6 \" [大批量烹煮食物要在20到30分钟内, q; d- W7 @! E8 x% h9 Z6 U, x
11.What person has the authority to issue a Health Permit?
$ b0 O" {( w7 G) Y谁有资格颁发健康证(卫生证)。8 U2 A: e' Z" N2 Z% D
A:Medical Health Officer." P% y7 d9 r6 [: y" M6 _+ q9 K
医疗卫生官员。
  Y: v; a7 Y+ U. \; o12.For what period of time is the health permit valid?' [) G( s7 U! o$ f' k
健康证的有效时间是多久?
5 {3 h- s, D0 {% c: B* ~* NA:12 months.12个月
0 M; g- ?! [5 c1 D/ w* i! U7 ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ V2 F5 b) D1 R  Z在食物和饮料准备区,通风系统换气的标准时什么
$ t5 ~) T* c  H- R' MA:08 times each hour. 每小时8次
5 R' E8 r. y9 X- k* S3 ^4 [7 q2 v14。The minimum temperature for manual dishwashing in the wash sink is- |- s8 p: [3 K: I' _
手工洗碗,洗碗池的水温最低多少度?0 t. f+ d5 P/ y+ i: R2 s1 t- h) n4 g6 N+ E
A:110 degrees F (43 degrees C). 43度3 S; |" n2 P# X, h& U$ P* x
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 t; y" K' H9 N+ V5 ]' Q2 G! C, v用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* J  [7 u6 ~# a& n& O- \, p7 ^A:180 degrees F (82 degrees C).  82度5 u- I; h$ p. D. S- p4 R* a
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 \& |' G+ F4 M  K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 R) U' [) s8 p5 }1 r* X7 HA:en papillote.  法语自己理解9 U" i0 R( n1 D. V" ]) E& H& ^
17。Wing or Club is considered a
( E% F+ L" b# s4 R- A; d. n/ F+ `翼和CLUB 被看做是一种...
5 s; {6 y! e' I" C4 a( yA:Bone- In Cut     带骨切
! y' s) B+ Z/ T- H18。New York is considered a   纽约牛扒被看做是一种
5 r% Q; p# b( g3 A/ ]) y% {A:Boneless Cut     无骨切. H) C. P! I' T- L# l1 Q, k
19.In general, a court bouillon for freshwater fish will contain5 D( h; X2 h5 b* l+ [$ k
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# n7 c$ z3 u+ N' l2 Z% A
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 C3 Q; b! a% C' o. s# ?4 K. k2 z: B. q
和做海水鱼同样数量的调味料和香料4 ]' w  M3 i: E4 f
20.Anise is very similar in flavor and appearance to
. ?  J& F  }* U1 f5 P八角和下面的那种原料有相同的味道
6 q7 u; M4 w( S3 i7 x& `* ]A:fennel  茴香
4 ~  p5 K0 Y; O; a5 V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 [$ m$ s. E7 }8 P" ^, Q; {+ l
下面那种原料更像大葱且有平面的叶子
' J* x$ o, i9 `1 ^" U: ?4 o4 zA LEEKS  似蒜葱 (这边人叫京葱)$ j& y" }) V8 N9 E2 l& K4 R
22.Which of the following cutting shapes refers to a small dice
, P. ]& M& r. }' g下面那种刀切形状指的是很小的粒(末)9 U8 w8 h) B3 \( a9 q2 X/ [( J
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# M' \/ t2 H6 H. |+ ?
23.Oil is added to the water for boiling pasta in order to
) \7 R0 f4 G% s* M' f, j: u向煮沸的pasta (意大利空心粉 )中加油是为了' }; t! `2 C# z  }1 z
A:prevent the pasta from sticking and to minimize foaming action.
6 J. a0 [1 j6 I/ z7 h" N防止面条黏合并降低发泡。. a. N+ d( n" a
24.Which pasta dish features pine nuts and basil?
  I# |% j' Q5 b下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; I2 \: K) B/ h8 |, Y2 m. x# \, PA:Pesto.一种绿色的意大利面酱
+ d& ^) c# \- r. ^: jhttp://www.tianya.cn/techforum/content/96/563836.shtml
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/ A" M# S) x+ H25.Which of the following is a spring vegetable similar to spinach?* R9 _, B3 k7 y7 R8 y
下列哪项是一个春天的蔬菜类似于菠菜?
5 y! F; |: w  F4 ZA:Sorrel. 酢浆草。0 G7 h1 H8 Q/ C7 F" s+ j0 z5 N. h
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:
; l  r6 l5 P. G. u( m* S8 @哪位厨师最早带来高水准浮夸的美食( }; U1 q! E. |, o
AAntonin Carême 人名 安东尼·卡罗美
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1 o( W3 Q# d# ^; X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) J+ i6 U" u. P+ s  B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 u  _# F# F/ p; e7 S( e: L
A:Cast-iron stoves         壁炉
- X$ j' q% `1 R3 Fhttp://www.usstove.com/products.php?id=6
5 V8 j! f: a7 R8 m
7 N' i  ^- d2 o) G6 t6 `28.The French term used to describe the roundsman, or swing cook, is:$ O) q2 d, D6 S) `5 O- {, U
法国术语,用来描述roundsman,或摇摆厨师是:
) C7 ~+ I. O+ t; RA:Tournant   图尔南: f3 Q- S# u8 c$ Y' x

  {$ g+ i$ r* J+ w) Z( L29.Another term for the wine steward is:* k$ m/ Y6 B- _2 ]2 s
葡萄酒侍酒师的另一个术语是:5 R: L* V$ W. Q* A; c
A: Sommelier 侍酒师
( q( b" T' `* C1 l8 o4 V0 U9 E, ~/ C$ B/ w7 d
30.Molds, yeasts and fungi are examples of a:
2 e6 H$ n" s% V+ c, g" P8 t霉菌,酵母菌和真菌是一个神马例子, H! l8 u, b2 L( ^( v6 _' z" b
A:Biological hazard 生物危害# h! e# R; ^3 q3 s) G, i

/ S! ^8 v( ?6 j! a# ?) {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 \, R. V1 z3 e0 q
根据加拿大食品检验局,食品的危险温度区在多少之间:. `8 T. c" M) V  ?
A:40° and 140°F (4–60°C)     4-60度4 E* L9 p$ W- K- D% n$ c. d

$ J" X( ^- m, Q. l5 x32.All bacteria need the following for survival:
2 N) k& ?, b5 u1 Z6 a- B8 J所有细菌生存需要以下哪些内容:
$ t3 a1 d! o4 A( xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
2 \, K" i% {8 X. H" s' U# D! u6 u  j8 x( D
33.Which of the following correctly represent critical control points in a HACCP system?
) |1 B7 a" V) H8 c: u( U以下哪项正确表示了HACCP体系的关键控制点?
7 l& c) p3 T. fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 E: d$ ]0 k( L- s. h7 q食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 y  Z! Y* @* w+ c9 L$ ~& Y
* N0 w1 |+ J( Z* i) P& Y  |
34.Which of the following is not an example of a carbohydrate?
! ~, S3 F3 N" M% @( ?$ O7 ]" P下列哪一个不是碳水化合物的例子?0 f$ k9 m2 @  n7 k2 V, u1 ?
A:Essential nutrients 必需的营养物质( f9 E3 [* u, F' o/ s

4 s; o# W2 e! q4 k/ M35.The process by which a liquid fat is made solid is called:
) t: [5 ^: x  I0 U8 ?液体脂肪做成固体这个过程叫什么
8 C; Q6 t. B2 m% r7 gA:Hydrogenation  氢化
7 T; c: g( |" w% w
" Y2 a* u3 D0 l9 t; R36.Which of the following is not an example of a fat substitute?8 i+ G! x* Z5 |! l( o# |
下列哪项不是脂肪替代品的一个例子; L/ h/ O7 y) X) a
A:Acesulfame K  安赛蜜K表% ?9 [' I2 H. ?" E& r, ]

1 e$ ]' z; \/ i37.Health Canada requires that a product labelled "fat free" contain:! O+ _2 D' u9 D0 q5 J
加拿大卫生部要求的产品标有“不含脂肪“包括:4 H- Y' o6 ?4 k: G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 R1 y: k* \0 H3 |6 I+ _) s! |  v& x- c2 D4 [" ?( Y7 Y
38.Which of the following is not a problem associated with converting recipes?& w/ r/ V! F; L  Q
下列哪项是不相关联的转换配方问题?$ U; j. ~8 S: A4 z
A:Unit cost 单位成本
( D1 K, ?# q! P; f
9 A5 a4 [  q7 A4 m1 y/ ?- y; h8 ?& x7 f39.The condition or cost of an item as it is purchased from the supplier is called:: Q/ [: o/ f1 H$ W  M& W* u
从供应商采购的物品的品质或成本叫什么
" f$ t% Z  n# WA:As-purchased cost 购买的费用
. I, S) ?$ n# Z+ H' j% y% u8 m, o
8 K. }$ c$ |, o! w2 C40.The amount of stock necessary to cover operating needs between deliveries is known as:& }/ ~4 P& O" F2 b) u  r
在新货到来之前用于日常所求的必要库存量叫什么
9 |; \7 Z5 Q+ x& |. g* @8 l' @A:Parstock 基本日常最低库存
  o" p/ I7 T3 L9 |4 z
& \( N% K$ v7 G& l) _2 D41.Which of the following abbreviations is used to describe the proper rotation of stock?
( K% X; M8 F+ ^) I# h$ D下面那个缩写是用来表明正常库存流程?
$ r: O* W6 ]  SA:FIFO=FIRST IN FIRST OUT 先进先出9 o: }/ T& ]1 L$ m( C5 c  |
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42.Which of the following knives is used to turn vegetables?
4 R& {  h' q# E0 ]# b下面的那把刀是用来打开蔬菜吗?
; Y/ ^" ~# {: R+ `A:Bird's beak knife   鸟嘴刀
. c+ ]8 z2 N- p8 `: _1 Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. N2 s. ~& y, l. [6 Z- M5 s; f4 j9 \1 W. e3 d
43.What is an instant-read thermometer best used for?
: n9 s- G9 g; S: y# t# Q即时读温度计最好用于那方面?* ?* ^, {! W/ v: H2 j( f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) b+ M/ k& _2 \# y/ V; X4 i2 `5 {2 v( a5 X! l. j( T% }' m8 T4 n. w2 `  A
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. V' ?* o! u# m* i# Q& z/ p. v  e: v下列哪些金属材料受热均匀,通常用在铁板而且非常重$ S" Y/ o$ ^- u# P$ \, K& N7 t- F
A:Cast iron 铸铁  p- E: p, n+ k4 S
0 b/ G, [: e/ y' X/ `% ^& ?: M
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, d# m* B; n) H
哪件装备下面有一个可移动的碗和一个S形叶片?! o. r. J2 ^" r/ Q0 T
A:Food processor 食品加工机; R2 l0 w% A# z% K# g; k
http://www.google.com.hk/search? ... iw=1263&bih=572
6 c: R! V) x/ r4 E% v3 r* ^2 z1 g, y1 h+ t
46.Which of the following is not a rule for knife safety?
( u8 z  m1 k9 k  T9 K" u3 |: e, Z下列哪项不是用刀的安全规则?
& l& o3 y9 ^7 X4 B# _5 o' z$ lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) |1 {6 O! U: K

1 }& l1 ]% K* G& L" `' c3 X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. g( H8 W9 e8 }/ s8 d. a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ {3 r3 u5 j! s, {# m8 P
A:RondellES
$ S+ [7 X3 l0 o" N  i! k7 l+ Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 U  f/ v" k( j! O6 ~. {" _( U

- O' F' q: q, q/ X48.Which of the following is a diced cut used to garnish soups?
# V( v7 {6 U7 `下列哪项是切成小方块用于汤的装饰?
6 {$ T) P- h1 @4 |5 [A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 a: v0 U# L+ z7 E0 U" C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- t5 N, y+ m+ U3 ^4 e
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!!——1 y% E; ]/ j- E% q# P
A:Gaufrette # Y8 Z1 w! o) v. u/ {) M4 x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& D, Z6 m7 K: s8 N! dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% u0 P; I% X7 S8 a, A  }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" p. ^* L! z. D
  E6 p( C* {/ d7 w- {# [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; \5 h7 \( u$ u6 K0 J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)8 @+ z( ~- q  |, C- ~8 T
A:Cilantro 胡荽叶 香菜) v7 R1 e. A# j: a, F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: e. t" \$ Q) K+ ~4 @# Q+ i$ H
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60.Allspice is made from:, w0 m1 A5 T/ r" |0 t
多香果,  多香果香料是什么0 N5 B3 ^3 W! B; t7 t5 l5 K5 k) A8 S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- C" X. M$ J# F# L) pA:A dried berry 干浆果' S/ i$ R. L, {2 h

! x( J4 @, C( W/ i6 W61.Which of the following are used to make a sachet d'épices?
& o* e6 S: S' ~4 m! _2 C下列哪些是用来做香包德épices?
* Z$ l- E. [0 S. Phttp://www.sachetcatering.com/, t! k' o. ~6 P5 y6 f9 v( L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
5 W3 J' t: L  f1 w7 ?" d
9 |$ A0 l# K& M$ A62.Which of the following condiments are not soy based?
- Z8 k% t; A; V下列哪项不是酱油调味品的?5 O2 @9 C$ m) R+ i7 f* E
A:Wasabi 日本辣根1 n) J* A( J# P+ c
, N" f3 K/ S+ j
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) K) i0 v& ]$ ^) x6 a  `4 d5 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:
: a6 ~8 m  k: |, ^) y# ]A:Pasteurization  巴氏杀菌2 z7 L, n; Q7 c9 V4 N! n; X8 F, B

$ d+ c* d( p! o64.Which of the following steps is not the correct procedure for whipping egg whites?" m! _6 `- A. m! e7 N
下列哪个步骤是不是正确的蛋清搅打程序?1 P& w- g. U3 l2 r. t! R, T
A:Allow to rest before use. 允许休息后方可使用。5 J9 V* L/ h* J5 o6 I* _
0 c  g& {1 o- C
65.The weight of a large egg is between:一个大鸡蛋重量介于:$ `/ m7 V3 R+ r5 G
A:56g and 63g 56克和63克: k7 V+ V7 K5 {, o2 d' P! m

& u# Q# U' ]! k3 z7 s: J66.Evaporated milk is a concentrated milk that is produced by removing" E! W3 }% u2 E6 f/ V
炼乳是一种浓缩牛奶 是去除什么做的
% ]0 D/ x( G5 KA:60% of the water 60%的水3 ~6 S6 q3 h% U3 l" {! C
9 g1 z! i" A- f# R$ i$ G) Y
67.A method of cooking that transfers heat through a liquid or gas is:1 |1 y) h0 o1 B; y3 b3 [
一种烹饪方法,通过转移液体或气体是:3 X. \# g  j* J! Y" j  c
A:Convection 对流4 A) o, y* ^3 k1 D
- ]& m" S# D$ N/ ~1 W. g4 m0 M1 X0 j
68.The cooking of starches is known as  烹调的淀粉被称为, w" \! J  h6 x+ A0 ]
A:Gelatinization 糊化7 |$ D# O% F% H5 S

) \) o1 i! d# w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ i& H9 L2 r  C) h% Q9 ?; \
A:Braising 烤
* [2 q8 G- G9 j8 T+ V# q) I4 r/ h! \0 q! I5 \
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:( ?! j3 P! w$ z1 ~/ L
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
- u2 v2 U" P' T) E# T$ E, u" T6 n1 B) E
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
/ Y0 Y. D: X1 mA:Fumet 原汁
) `  h1 l& r" }, v; J! M
8 E" W1 ^  q* q# M, ?( E72.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
6 N8 V; R3 m% K& N1 {( o/ lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; c5 L. {5 Y6 x

) P& a3 A7 k5 ?. n& }9 T, a+ w% H73.Which of the following is a principle not used in stock making?
: S) `, [! }- x% G$ Z下列哪一项不是用于制造高汤(低汤)的原则?
2 D* g' Q8 G/ s$ rA:Start the stock in hot water.开始在热水中操作
1 Z( N! G2 A) b* o  ~; J
1 {2 K0 {2 ^9 R+ `7 [' I$ }; I74.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! U8 D: j0 Y0 c2 S
A:Remouillage 法语熬汤
& k& \8 h' p0 fhttp://www.haibao.cn/blog/post/176242.htm
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