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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。
& {5 Q2 H+ e# p$ k
% v0 C5 V( F6 P: b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 w: F! K9 O  \  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
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
" E3 ?4 k2 O' I9 o  H$ ^4 X1.Which of the following methods should be used to determine doneness in a New York steak?7 ^5 O4 P/ A4 W* |8 X
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 K* D6 d) M" ~6 \8 ]/ hA: pressure touch. 压力触摸' `2 ^+ j8 S% C( P( E3 I; p
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) L9 Y. z! ]- G' r0 L: u) u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! I, k4 ]5 ^2 y9 Y7 l, K# z% |6 W
A: acid  食用酸, B7 B0 h" Q3 q3 I- ~2 r8 i$ d, t
3.Vegetables are major sources of which of the following nutrients?
: ]* Q# s( h2 T# [蔬菜中包含的主要营养有哪些- `# `7 y( z. W6 k
A:vitamins and minerals. 维生素和矿物质。; p5 n2 v2 S; L8 \( m
4.Cauliflower is commonly served with- A% V  {! p3 R  H, N
花椰菜(菜花)最常见和那种酱汁搭配
) |# ?' {: e6 I$ `+ XA:Mornay sauce. 奶油蛋黄沙司: O# S: T% e8 q; G9 `3 Y7 R0 U
5.Which combinations of products are found in pie dough?
2 D8 W) n0 ?' }下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ [8 T8 D6 f2 Z- |' o( jA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 {3 w/ r4 t; d
6The French term for mussels is 法国语青口(海红)叫什么) A6 _2 Z+ [5 {$ s7 x
A:moules.法语青口,海红
, {7 R# h, m3 ~6 X' \1 q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) T5 X# l; L: [2 N  ^A:faintly fishy. 稍微有点似鱼味* {) ~$ h/ ?1 t/ n+ Y8 V) u$ |6 B
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* e. `3 w: m* C5 @- Z) XA:2 days. 2天1 N3 }: R/ I2 t; e2 h
9.What are the principle ingredients in ratatouille?
; Z$ t$ K( z) d1 b2 f2 t炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 ?0 V4 M" N. \) T0 N
A:Zucchini, eggplant, green peppers, onions and tomatoes. @9 t0 F9 z7 }. G1 E/ l3 g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 I) Y: b! f; u: z7 @- z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ p! ?) f1 `# F& p8 V) f& l  u  L
A:cook food in quantities that will be used up within 20 to 30 minutes.
2 ~8 T# ^4 e9 ]$ U+ I9 Z大批量烹煮食物要在20到30分钟内
4 C1 N: k5 q0 N7 Y/ |11.What person has the authority to issue a Health Permit?( {% a+ i: {& |' Q  `
谁有资格颁发健康证(卫生证)。
, D% h, g6 @% J# ?1 BA:Medical Health Officer.
9 l) E6 g7 U# R0 g8 b医疗卫生官员。4 Q. o' ]7 A! t
12.For what period of time is the health permit valid?/ `# I5 r/ b+ t3 V/ d2 d
健康证的有效时间是多久?, c# y; e) K7 ^$ [1 U
A:12 months.12个月
! a' m  V2 R. l13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( y: ~" a& W, Y: O7 r& v; a在食物和饮料准备区,通风系统换气的标准时什么8 [% H0 d; P& b8 `$ A. K, W
A:08 times each hour. 每小时8次2 O+ f7 K: h: Q/ e& ?
14。The minimum temperature for manual dishwashing in the wash sink is
5 T% K0 J/ o$ ~1 k; K9 s手工洗碗,洗碗池的水温最低多少度?. a" i7 _( Y$ l6 n) o
A:110 degrees F (43 degrees C). 43度( k9 j$ Z9 S0 \" F# ^4 b  _- i
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; ]1 _5 F; Z3 l) O用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# t0 q4 v& I% i
A:180 degrees F (82 degrees C).  82度
2 J! O3 F7 E; N7 r* b16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 R( S( i6 I. {+ q# Q* s用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 l* G# Z7 u) F4 S( P, t- x
A:en papillote.  法语自己理解4 K1 g3 ]: t! A! q- v1 U! M9 p- }/ i
17。Wing or Club is considered a% k, y* U8 b! _
翼和CLUB 被看做是一种...
% {6 m% \1 v: O  {5 tA:Bone- In Cut     带骨切
/ I- v& o# F5 A$ q4 x# \18。New York is considered a   纽约牛扒被看做是一种
  i8 t* n' ~0 k3 L8 z: IA:Boneless Cut     无骨切
; e: h7 X. M5 n+ P* E+ o8 K' q0 K0 h19.In general, a court bouillon for freshwater fish will contain0 A9 ~0 P+ B7 J9 j
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
0 q8 v2 F/ y$ |A:the same amount of seasonings and herbs as a bouillon for saltwater fish.; K0 O" }' Q6 o5 z0 C. M& q  d, [
和做海水鱼同样数量的调味料和香料
$ ]& G- D% F: v( H$ `4 n20.Anise is very similar in flavor and appearance to" L! l! {& C2 W
八角和下面的那种原料有相同的味道
' U9 \1 ^4 a9 \- VA:fennel  茴香
. T  m/ n0 @. N3 Q# c9 u7 F21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% G; z+ q1 P: b% ^3 |% ?- P; Q
下面那种原料更像大葱且有平面的叶子8 q# _1 R% S% ^8 O
A LEEKS  似蒜葱 (这边人叫京葱)  I5 n9 O+ A% d1 y. M
22.Which of the following cutting shapes refers to a small dice, M: I  R* E5 w5 e# }
下面那种刀切形状指的是很小的粒(末)
5 k1 _4 M8 D) N0 z5 ~9 K+ X3 oA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ u  v  T# A3 P" B- m
23.Oil is added to the water for boiling pasta in order to
  i: U/ X/ @' u2 W1 g向煮沸的pasta (意大利空心粉 )中加油是为了7 n# K3 P  q4 j2 ~
A:prevent the pasta from sticking and to minimize foaming action.! Z) l* n' g" ~
防止面条黏合并降低发泡。  G/ H% W7 m: K* E) F
24.Which pasta dish features pine nuts and basil?
6 p/ _/ w" N* F/ S* l; K下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 U) W+ V7 C* v3 M2 F
A:Pesto.一种绿色的意大利面酱 2 u, p0 L( `& m- f  T
http://www.tianya.cn/techforum/content/96/563836.shtml/ P7 H4 e6 {- g5 C8 Z8 {

( X0 s! E8 q9 Q* J5 S6 S25.Which of the following is a spring vegetable similar to spinach?' w2 z; R7 \& \/ o3 J# K. C
下列哪项是一个春天的蔬菜类似于菠菜?
; a6 ^. m( J: `) B* w5 ^8 e0 XA:Sorrel. 酢浆草。0 w& `  T+ |6 \0 C/ G5 y
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:% U* Y6 R( E; y; z8 ?& l2 V
哪位厨师最早带来高水准浮夸的美食& i$ Y0 R# W; e/ z
AAntonin Carême 人名 安东尼·卡罗美' X, _( h0 ~" g0 |% q
. q5 A" y, o7 e3 Z. g0 z- s
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 f! J; i4 t) \) O9 ^- m* 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 。
  K! {! c- c/ Q# wA:Cast-iron stoves         壁炉& s. F; ]1 \$ r6 k5 s7 i6 R
http://www.usstove.com/products.php?id=6
) s7 N3 ~7 z; i. J. {( t
7 f$ F5 |7 O" q% C1 b28.The French term used to describe the roundsman, or swing cook, is:! h1 ?& m4 S: |3 f
法国术语,用来描述roundsman,或摇摆厨师是:9 |+ z) {- B3 x$ A' v2 \4 q
A:Tournant   图尔南
4 b+ ^* z7 D& ~/ R% {: H
2 v9 w4 C2 S4 U( F! U; @! Z29.Another term for the wine steward is:" i0 r3 v3 w' M$ M
葡萄酒侍酒师的另一个术语是:) U* o8 @8 D2 u- p( G
A: Sommelier 侍酒师
# w) F( p5 N5 z% i: z* k. z: O3 Z3 I) f  {+ @2 t! Y  m
30.Molds, yeasts and fungi are examples of a:
$ g" I" L( q. z* e# v1 t3 I霉菌,酵母菌和真菌是一个神马例子
, S2 P8 a6 y3 e& r$ H' d% W8 k) P% vA:Biological hazard 生物危害  m) j9 G* H9 ^+ J9 a- n' t
8 c0 f* @& \/ a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ W7 _' `4 p/ c/ }  N" {, E: ?3 \根据加拿大食品检验局,食品的危险温度区在多少之间:
4 Y" ]  h. {( W8 i" z0 dA:40° and 140°F (4–60°C)     4-60度
$ R/ \3 T( k$ G2 J+ @( L" e8 }8 @* b' {7 P$ L, u
32.All bacteria need the following for survival:
' l) p' [' ~6 Z所有细菌生存需要以下哪些内容:; K9 V! @+ V% l# b7 Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 X5 Y, N) {% W; f" n, v, i, B+ l
# `9 d: k, \- d0 q33.Which of the following correctly represent critical control points in a HACCP system?( q0 w" _5 B) D4 _1 z" r2 S
以下哪项正确表示了HACCP体系的关键控制点?
! R7 P) c8 Y9 G% C" pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + p1 Z8 Q6 j- U/ U- y# _& Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ B/ a9 p  j: W* ^! b$ {
- ]- w0 D6 [, c$ C7 _
34.Which of the following is not an example of a carbohydrate?) E) R7 K- M& e" U9 q" l
下列哪一个不是碳水化合物的例子?3 b" d* w6 D( H
A:Essential nutrients 必需的营养物质
; z0 P# V/ K/ x. F
& u( V1 }2 P9 g1 `35.The process by which a liquid fat is made solid is called:' X9 i9 w4 I$ ?+ J: a9 S
液体脂肪做成固体这个过程叫什么
! K9 w  f* Q1 vA:Hydrogenation  氢化& q, I" O0 n* v2 q+ B% W
$ I) ?- v, y$ j0 p, k( \: K
36.Which of the following is not an example of a fat substitute?
6 Z  U# e7 R. X7 A% y0 E" e下列哪项不是脂肪替代品的一个例子
  ~* \3 @: X* l' o1 MA:Acesulfame K  安赛蜜K表$ S/ P* D& d+ C9 {$ t% J

% H- d! H5 `( W! w$ R$ h8 s37.Health Canada requires that a product labelled "fat free" contain:4 r" m0 n. g$ I* B
加拿大卫生部要求的产品标有“不含脂肪“包括:
* `7 I/ J5 {, B2 ]; P" P, \* LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 [$ C% Y) N& y" Q& o: p
9 F4 h: l0 R* T) i1 \& h; S5 n38.Which of the following is not a problem associated with converting recipes?
  P- {4 s$ {( c. e6 e下列哪项是不相关联的转换配方问题?
! L7 x4 @5 c$ v4 `9 KA:Unit cost 单位成本3 V: f. B8 F/ x/ i

$ U! D: O/ ~5 G2 \4 `3 T39.The condition or cost of an item as it is purchased from the supplier is called:
0 a% B1 {# }2 T  ?( J1 Y从供应商采购的物品的品质或成本叫什么
- r: r1 A8 S8 A' P8 kA:As-purchased cost 购买的费用  q8 V: R6 Q3 d2 ]
: F! M8 B' T2 O9 b
40.The amount of stock necessary to cover operating needs between deliveries is known as:
. g3 C2 q  m6 q$ v! i& F在新货到来之前用于日常所求的必要库存量叫什么6 J- d% F3 u  A, z9 w0 y  A
A:Parstock 基本日常最低库存
  n1 q' X1 d1 l, m' N+ ]4 F
; d; |; d# O& C/ o* a41.Which of the following abbreviations is used to describe the proper rotation of stock?9 h! P2 b4 [9 @9 `  ]
下面那个缩写是用来表明正常库存流程?
" E* g5 _( }# M- iA:FIFO=FIRST IN FIRST OUT 先进先出/ C$ f6 h% h- A; A+ `; e

' V/ T# i/ L  d# |) ?! l7 k6 O42.Which of the following knives is used to turn vegetables?
) ]$ a# Z# C2 E/ R. Y4 F: A: l  X4 v下面的那把刀是用来打开蔬菜吗?
9 O, t3 b8 H; M- E7 ?8 L2 FA:Bird's beak knife   鸟嘴刀  J: ~2 H& P9 {( g2 N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 C4 a2 b- T. K8 P& [
- @7 m8 M) a+ y% V" L* {# c
43.What is an instant-read thermometer best used for?  R; `* S: p/ ?' ~% {
即时读温度计最好用于那方面?8 W/ I2 |0 Y0 V' d' v" x
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 J. z  e" a3 [5 d% W8 R% d7 c
( _/ b0 Q# h' b  h; j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 l7 u! g7 F/ F" A% P8 P% O下列哪些金属材料受热均匀,通常用在铁板而且非常重& E* T) e* K% b' J; F! Y# m
A:Cast iron 铸铁
0 h/ Y7 x5 B* w# s9 @- [9 h
: Z, C: y4 U. p. P  L0 B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) C, g, j5 C& q% @# T
哪件装备下面有一个可移动的碗和一个S形叶片?
4 n) R7 Q# u6 e2 w8 ~A:Food processor 食品加工机
  ^9 j; _1 n" S. |http://www.google.com.hk/search? ... iw=1263&bih=572. R. w) l4 }2 f' ^8 r: }6 [
+ C1 t7 t- M6 b3 ]3 C6 \
46.Which of the following is not a rule for knife safety?- i& J& {) P' J4 z! z) z& U* G% ^
下列哪项不是用刀的安全规则?5 |& e7 c2 {2 A+ `  D4 K7 }; X6 N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 i  J% U9 m0 y2 u% Q

  K& a" m  }/ Z: ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. z* n, z- q1 f8 m, {( Q; F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 Y8 {* }0 ~$ U/ {- }A:RondellES
3 [- {7 E+ ~8 ]. H+ N  b. P3 ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 J4 E( K  a5 A5 j: F" l2 s) _  v; t+ N, J; u  l$ [- y
48.Which of the following is a diced cut used to garnish soups?& w7 @* |! K8 j' V% B: z, V
下列哪项是切成小方块用于汤的装饰?
, G2 U# f- x" W8 U8 v/ G6 NA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: H+ J# U7 Q; X+ A4 o2 n$ l; p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- Q% L7 X/ R$ J
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!!——& v  O1 y! f- R# G$ s; t3 q
A:Gaufrette
5 n5 V+ w" \; L+ N1 Y4 Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 p  Y2 a6 p4 e7 }* B
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' X) ?$ }8 ]5 f# v1 j" j3 CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 _% p9 m# G, Z' [% [; X

/ ]$ b5 b6 A7 V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: R( v, v; ~7 ]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)
/ C6 g5 v# r2 cA:Cilantro 胡荽叶 香菜; N/ O- `6 f* ?% Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 O( X" a$ L& f0 F; F) h( G; g

$ y; J/ S- g0 }3 D* H60.Allspice is made from:. I: u* B- N% _
多香果,  多香果香料是什么6 K9 M$ `# z- G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  m8 a. G2 _' P* D+ B1 J) ]8 d( w
A:A dried berry 干浆果
* t2 I" u7 y$ X4 s# b* H* z9 O' N* C
61.Which of the following are used to make a sachet d'épices?
. f! \8 O: w0 H$ ]/ p$ S) Z下列哪些是用来做香包德épices?
3 `& y# ^9 P* lhttp://www.sachetcatering.com/. o8 N; _/ Z* D% u% `3 m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' ~8 V8 A: g  F9 `5 l/ A
- W4 k; t  B3 }7 j62.Which of the following condiments are not soy based?
* l% J' J3 I! G+ N5 M8 t$ W下列哪项不是酱油调味品的?
; s( o9 s+ E- ~: O" c# Q+ C$ sA:Wasabi 日本辣根
# l9 y1 H1 |# U- B5 B" @6 M
: @  y9 \! K, B2 M7 t. l8 K0 e" G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' A- t4 w; y1 w4 b* K( _0 c" U, 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:
3 c/ ~# Z/ W  v6 n' IA:Pasteurization  巴氏杀菌
3 r2 M6 g. {7 `" d! R( n2 N  Y1 u
1 t2 E+ C" S: n& I6 K2 h: _64.Which of the following steps is not the correct procedure for whipping egg whites?. k% f0 t2 `, z+ n" C
下列哪个步骤是不是正确的蛋清搅打程序?
0 e- P) Q5 z: u# J/ ]( dA:Allow to rest before use. 允许休息后方可使用。) F& ^/ ?+ m  H$ T

% L3 E4 q8 E' g65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 g" ?7 G( |) ?5 U( M9 JA:56g and 63g 56克和63克# Y  G6 E3 u- h9 s9 h3 f. y0 `2 [

# o- M, g  U' B, |0 f# Y66.Evaporated milk is a concentrated milk that is produced by removing
  \' c4 c$ u  d# U  n+ M炼乳是一种浓缩牛奶 是去除什么做的
5 i2 O" @/ ~& V& c( b( qA:60% of the water 60%的水
0 S5 B4 q9 }$ A8 O# [* t# K" X4 B- G* Q
67.A method of cooking that transfers heat through a liquid or gas is:3 S: E0 h* X5 W* g  P1 [
一种烹饪方法,通过转移液体或气体是:
9 u" W8 P% @! r* ]A:Convection 对流
' @8 E* G# L3 R. {; ?" S
7 A& s7 G+ u' u# \68.The cooking of starches is known as  烹调的淀粉被称为/ |3 O) |" g; V0 g! o; E
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  ?8 P- \6 x& o+ |8 Q1 x% u
A:Braising 烤
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1 q5 R1 m. m2 A) }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:
# I: x* q( T. ?A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 ?% [( S4 G- l+ M0 e$ R# J( E5 P7 G
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3 L5 A' b' s: @1 O
A:Fumet 原汁
- ?3 V, t% [" }! V, v
- F' J: N; x# ]6 s: 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
6 ~4 r2 O8 D% [6 F6 XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
% X6 _! }- z6 ^4 V: y7 f  L" k4 S) ]: D5 u  Q  g+ N: D
73.Which of the following is a principle not used in stock making?
8 _; [7 ]7 u: z( m% ^' Q下列哪一项不是用于制造高汤(低汤)的原则?& `  g9 }3 `1 ~; p  o
A:Start the stock in hot water.开始在热水中操作4 |4 e, f4 \2 R. D- Q2 P( o

8 s3 k* l1 K1 B4 J" B  E74.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
% q6 L3 ^' ]+ @A:Remouillage 法语熬汤
( N5 K3 r  o9 \. bhttp://www.haibao.cn/blog/post/176242.htm
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