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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。
. Y9 o0 l' q0 @" @
+ g( N& v( q+ V" Y, B2 z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。
0 N+ h6 N% S' p3 }8 L" ^  }' C' p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. B. }* X1 P/ O7 B
1.Which of the following methods should be used to determine doneness in a New York steak?5 G% ~7 t5 ^5 E' @2 u# `
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)/ i, E: G0 x2 F; y! V  i
A: pressure touch. 压力触摸
6 [8 a& e2 y' {* W: u  i2 \3 E2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 q6 h( z. O& }- C$ i/ I/ s
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
% ~8 k! H$ p+ S+ i' m7 R8 J" DA: acid  食用酸1 A1 C7 ^: x  n/ a1 {- J: h
3.Vegetables are major sources of which of the following nutrients?8 r5 ?+ W2 U6 o8 i4 e" y
蔬菜中包含的主要营养有哪些2 ~( O& \( j' g# r, t2 ^
A:vitamins and minerals. 维生素和矿物质。
, C# e( L( `  c( ^% B4.Cauliflower is commonly served with
. [/ f2 U% O1 ^. f4 F4 X5 T花椰菜(菜花)最常见和那种酱汁搭配/ Y/ [5 ~7 J7 |7 A: J9 Q' g) P
A:Mornay sauce. 奶油蛋黄沙司
: Y* h  X7 g) W  M" U) q5.Which combinations of products are found in pie dough?/ d# h( z: N7 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 A2 ~! `; l) I. h" [( @A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, j! C4 W! j' K" X6 d6The French term for mussels is 法国语青口(海红)叫什么
1 R0 \$ C8 i$ m0 i9 ]% X- j) T: ^A:moules.法语青口,海红
* h6 L8 [, r7 f) C7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# w' \8 l8 f. i# v4 O
A:faintly fishy. 稍微有点似鱼味
: t& R  i6 T  p( {/ `7 s- s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) m, C2 ]" L' S2 E, aA:2 days. 2天
7 m& d3 ]% n8 w5 _- V9.What are the principle ingredients in ratatouille? 1 r% ]5 {" m: m3 {8 ^# _
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  A7 e! w0 x1 l& G
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ x' |# n. ]) }5 ^2 n西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 m, z) D( K  q& H5 m7 z3 B
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ y3 A2 u# Z2 u9 A8 _A:cook food in quantities that will be used up within 20 to 30 minutes.
/ L, m( s6 x6 S4 I; c大批量烹煮食物要在20到30分钟内& L  e0 j, A+ C- `
11.What person has the authority to issue a Health Permit?/ I& x6 P- u( j. _
谁有资格颁发健康证(卫生证)。
- ~! N6 [& \/ O$ hA:Medical Health Officer., v  x. m8 _8 g, B8 y7 `$ Q4 _
医疗卫生官员。* a; ~/ w0 b, f6 n& U
12.For what period of time is the health permit valid?
, @6 U) @( f- X/ e健康证的有效时间是多久?
# N- z0 D# W( Y6 d  Z" cA:12 months.12个月
' T/ l9 ^9 p/ _/ X# X% q13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 H8 ~7 \, z' Z, l1 P9 j7 F. e5 Z
在食物和饮料准备区,通风系统换气的标准时什么: R' e1 W4 C& l. Y; v; ~
A:08 times each hour. 每小时8次- `3 V" A5 g" l! @- g! z
14。The minimum temperature for manual dishwashing in the wash sink is
: @' P: u. P8 h0 I- R手工洗碗,洗碗池的水温最低多少度?9 J8 I' R0 x$ m+ `, G' `! d* _
A:110 degrees F (43 degrees C). 43度5 @0 C- g1 b: [
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 M: R; A- s# [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 p0 g6 q8 L3 V3 [& W3 ^/ ~) [
A:180 degrees F (82 degrees C).  82度: D: i; h- z# I  C
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 C/ x4 ^# D$ ~4 ~& g用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" o& k# z" F$ v3 \2 t
A:en papillote.  法语自己理解# W) K1 K( M3 n/ Y9 z% G
17。Wing or Club is considered a
- ]. o' x6 e. F% s' }( @翼和CLUB 被看做是一种...
" A7 z+ I5 G3 |1 q  DA:Bone- In Cut     带骨切
+ @4 x. e) X9 ?* ^6 p18。New York is considered a   纽约牛扒被看做是一种
  u7 N+ i4 z/ Y: ]% ?9 o& jA:Boneless Cut     无骨切
2 l! d$ R) V1 ?" b* @, U" Q19.In general, a court bouillon for freshwater fish will contain( K+ G  v% p5 j/ S/ r2 k& Z
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$ B& M; ^- B( ?5 \- s' ?
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." M; _: r( O: `5 i6 C6 }2 }) R  W
和做海水鱼同样数量的调味料和香料
0 K: Q& k6 M! }3 h  f20.Anise is very similar in flavor and appearance to
1 l* X! O( {1 k: c( S5 r八角和下面的那种原料有相同的味道1 ?3 x* P. s* R
A:fennel  茴香
1 T0 Z1 g% y% q0 D/ L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 r; O& v: ^- c% ], g* ]' g下面那种原料更像大葱且有平面的叶子1 B6 s& I+ G6 s# d. e% j% \
A LEEKS  似蒜葱 (这边人叫京葱)8 ]4 A. r; U' g# ~$ G
22.Which of the following cutting shapes refers to a small dice
. R2 D4 ]0 J7 I* J下面那种刀切形状指的是很小的粒(末): {+ T  Y3 e. s$ ]  L
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ d+ l- O9 n4 r" f# M& x; W
23.Oil is added to the water for boiling pasta in order to% Y# a7 o5 U: X  y' r
向煮沸的pasta (意大利空心粉 )中加油是为了
' t% P2 ^, N$ }) T- [4 E+ D0 F& bA:prevent the pasta from sticking and to minimize foaming action.3 Q; d, U& g' _/ V
防止面条黏合并降低发泡。0 K5 N8 g, [& R; m
24.Which pasta dish features pine nuts and basil?7 d0 ]: |" L- m1 f- R- |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 r6 t$ a2 t) I% n
A:Pesto.一种绿色的意大利面酱 $ h$ R" |' t) l! f) k3 ]
http://www.tianya.cn/techforum/content/96/563836.shtml) b& ~  O# F& l

$ C3 C# j3 g  B" @# E% n, m25.Which of the following is a spring vegetable similar to spinach?: f- t2 t) Y' h
下列哪项是一个春天的蔬菜类似于菠菜?
  x* x3 w% B. q" b$ C. CA:Sorrel. 酢浆草。
# d: ^$ Q7 _$ k, vhttp://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:9 W9 U# c3 J! I
哪位厨师最早带来高水准浮夸的美食
; i+ t$ Y- f& b; G% ?AAntonin Carême 人名 安东尼·卡罗美
- w4 @3 u# x( O9 t) q% \+ Z. E0 Q) B6 w& I/ Y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. I0 Y7 ~6 R) h9 C2 n0 ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% [  d! }4 b" p/ E) D; {4 g, E
A:Cast-iron stoves         壁炉
9 L# v# W9 k/ S: E, B! ?http://www.usstove.com/products.php?id=6, t8 Q* B5 v" T. }$ Q* ]

- J. P2 w6 X) Z/ o8 ^+ }28.The French term used to describe the roundsman, or swing cook, is:
: Z  |6 h1 C( p法国术语,用来描述roundsman,或摇摆厨师是:
+ A5 i/ P8 b$ y: P1 aA:Tournant   图尔南8 x% V: u. T6 [& C& w# Q+ I

+ L8 w# B5 F  w5 u' K* `, r/ X0 g29.Another term for the wine steward is:
: g! O* e' i  \2 q: Z葡萄酒侍酒师的另一个术语是:# b6 I! g+ t3 I: h- p! q8 X
A: Sommelier 侍酒师. N! ]1 C# j% `+ u$ y4 U( j

# m/ C. {/ B9 G30.Molds, yeasts and fungi are examples of a:
+ w. ^$ }( P0 S: A, [( h霉菌,酵母菌和真菌是一个神马例子/ Q) `# x( `9 T; h6 P, n7 D+ h
A:Biological hazard 生物危害' M% A* o, {! E. i3 w. p% v, r" F
" X9 ?% t$ r  A/ G' T9 ^
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 J4 Y: W+ g1 i- O
根据加拿大食品检验局,食品的危险温度区在多少之间:
" q$ I/ D: c4 `7 s4 uA:40° and 140°F (4–60°C)     4-60度
, J" e3 Q0 X4 |' B& x; u
& S3 N* v# H: k& X5 \6 f" c0 C7 x32.All bacteria need the following for survival:
# @5 y5 L& b: E( ~+ t: R所有细菌生存需要以下哪些内容:) m1 U; m" ?1 N, t  L
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ e! l: {# d* E' i# r- H( X# ?
33.Which of the following correctly represent critical control points in a HACCP system?
! F7 [4 A3 l4 q1 A& }9 g以下哪项正确表示了HACCP体系的关键控制点?& N2 `# V! K! _- J: r
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& B  j3 n# [: H+ Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 D# a. `) k: a5 b. J& T
( _, Q1 T0 e* W7 o3 X- ]1 f, A
34.Which of the following is not an example of a carbohydrate?
4 z7 c+ F8 \+ `; N下列哪一个不是碳水化合物的例子?! m+ ]6 U2 M+ k6 C( Z" ~; M
A:Essential nutrients 必需的营养物质6 E! |* x! A6 `

0 Z$ W) ~( D" {1 V# u35.The process by which a liquid fat is made solid is called:
% R0 A7 b; p3 Z# D液体脂肪做成固体这个过程叫什么
; R5 x! @; ^& P4 ZA:Hydrogenation  氢化
$ O. a$ w& x, q+ P
7 H7 A$ V. b9 [% X! I" P0 r36.Which of the following is not an example of a fat substitute?
# D; |0 e! b9 E* r- m" T' f下列哪项不是脂肪替代品的一个例子/ L; s+ k8 G" x7 C9 W) Z
A:Acesulfame K  安赛蜜K表
' C( _1 q1 u- n5 ?* J- R; Y
& H' [8 M- k% }& A, R+ f$ o37.Health Canada requires that a product labelled "fat free" contain:% H! V, L9 q" B: Y" {8 N9 H
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 r! ^3 h4 v: P3 ^8 o7 Z2 L/ rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% V* f0 @6 B/ J' B. Y$ i& r: a% F, D- V: f% _1 o7 w9 A
38.Which of the following is not a problem associated with converting recipes?: _/ V' G% e1 I; ~; c: x" X* v
下列哪项是不相关联的转换配方问题?3 A, J1 ~# M$ x& {6 I
A:Unit cost 单位成本
( G( \3 f, r) g; G- w* C
; \. u0 b, c: p' D; Z39.The condition or cost of an item as it is purchased from the supplier is called:. Q1 s: |! p* z1 z1 b$ J8 L
从供应商采购的物品的品质或成本叫什么
; o; [( G% E7 }- Q) A9 ?A:As-purchased cost 购买的费用; H* l, k% G3 p' w, |

. G# u6 Y$ j' c40.The amount of stock necessary to cover operating needs between deliveries is known as:
; m4 L7 F& F- \在新货到来之前用于日常所求的必要库存量叫什么
. t0 C& |, I( l' `  ]4 k% a  v+ W7 D* fA:Parstock 基本日常最低库存
. d! x/ r& Q7 y- ~% S' }" O5 p. w
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 c- K/ u% J* O
下面那个缩写是用来表明正常库存流程?
8 u, a4 C1 {# ~5 sA:FIFO=FIRST IN FIRST OUT 先进先出, j1 w( P' H& C
9 f& ]0 u6 u2 |) I2 ^: n7 G% @
42.Which of the following knives is used to turn vegetables?
' j7 E0 A+ F8 }/ u, \下面的那把刀是用来打开蔬菜吗?
' o  ^& E6 B3 B6 y: F& @! rA:Bird's beak knife   鸟嘴刀
) B$ @$ z" [- `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: ]9 r# }# F  d& p

% r9 ?, |# X: x, W$ h43.What is an instant-read thermometer best used for?4 I3 d' E8 e" j9 p* e: F- N8 Q' @! Z
即时读温度计最好用于那方面?4 N. q. }. H# p! m
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 L/ j' o! w4 _, L4 r+ d+ m

: }4 Y4 t1 D) M5 K  M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 M2 y7 n" a+ C7 b% O2 {下列哪些金属材料受热均匀,通常用在铁板而且非常重& C+ g" e" ~' S# r6 R$ p* Z6 }
A:Cast iron 铸铁. c$ |, d3 X: k6 ~6 t: T0 E# x

' R/ n+ [" c$ J6 X: @2 N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 x* [9 Z  @. [+ K哪件装备下面有一个可移动的碗和一个S形叶片?# G& Z/ P+ D: h9 k$ M5 E) _
A:Food processor 食品加工机
* C* o' u% f1 ]* fhttp://www.google.com.hk/search? ... iw=1263&bih=572
; e, I2 k2 B7 Z! J1 z, y. S6 V. R% b8 K0 h; S5 G: [
46.Which of the following is not a rule for knife safety?  W/ V% T. T9 J& k
下列哪项不是用刀的安全规则?
. O) s; u1 X5 L( H3 j% d- U0 ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 V( m: U: F# A: e: T. I, K' _# `3 @, o& ~
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, i7 E3 d& S/ C' s/ a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 m1 [+ O0 D% `/ Z4 D0 h. O- U! RA:RondellES   x. F' f1 T! v! B6 t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; H6 `! S, E4 g" F: L: E
! Z. X+ I: F6 `* ?% m8 k48.Which of the following is a diced cut used to garnish soups?7 ?9 Y! a4 I# W6 [0 j6 s4 `2 W
下列哪项是切成小方块用于汤的装饰?! ], @7 i4 F4 O: M
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" H! Z5 I- X9 I# H( T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. K9 P# _& \2 n. a, B
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!!——! k* q- e2 d7 c( W1 z
A:Gaufrette $ x) ^  k3 E3 W  e
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* P$ S# ~5 A0 d8 [: ^2 tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; m  @; _/ {: N9 b# l( a9 y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 z1 ]9 B# }+ T- W
5 p, u7 s- [. |1 r! k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& ]2 d+ U: c# N8 R) o8 L* g9 y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)
1 ?3 y/ J# d: M4 Q& ~  d- NA:Cilantro 胡荽叶 香菜
9 V, J6 U1 G* r2 v! J/ G7 _4 _- h, Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ U$ m: M% q3 n* Z' ~2 N+ ]! V
4 y6 r. P5 g" r' B7 [+ W( C; I
60.Allspice is made from:
! p. j; s* D( a% \5 {  w 多香果,  多香果香料是什么
- `; H) P' u+ g% jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- ]) ^* G' ~' M, W' T; K6 D4 `A:A dried berry 干浆果
) g. Y  w7 K; V) L( x" k  K4 E3 u5 d: L" J1 s. B1 [9 z) V
61.Which of the following are used to make a sachet d'épices?
5 V% K# s* Q2 V( q. r- R3 C下列哪些是用来做香包德épices?* l2 [" B; d. v: H( o$ W; o* N/ @
http://www.sachetcatering.com/, S2 B5 y7 x! m" ]# O7 P# }. y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
  D+ O6 M5 W. H; B8 m- u' n% R( s( ^( r: W. j
62.Which of the following condiments are not soy based?
* ?% S2 z8 ^" J" e下列哪项不是酱油调味品的?& m: o1 m# l4 ?; @
A:Wasabi 日本辣根
. R$ I  h  p. H( O- |
# o' O6 i( F( C  S, G- ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 M: f" ^% z8 d( a8 \
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:
  W# ]! H' D, S. p1 |A:Pasteurization  巴氏杀菌! o0 i8 f2 a2 c2 o1 v

  w3 @/ U  L6 p/ N6 M# J9 {64.Which of the following steps is not the correct procedure for whipping egg whites?
7 F0 M# k; J* r4 I下列哪个步骤是不是正确的蛋清搅打程序?
  o- Z$ l9 U$ v* @: x) [7 JA:Allow to rest before use. 允许休息后方可使用。$ x( R/ H6 E8 T/ `* t7 m
2 I9 y" v8 b4 g
65.The weight of a large egg is between:一个大鸡蛋重量介于:
' Z' R* h* e2 f* O7 ]A:56g and 63g 56克和63克9 V, x. P# I2 z0 s9 t
9 j; y0 A7 p; `# Z; C4 h
66.Evaporated milk is a concentrated milk that is produced by removing
" Q) l( G' J( [8 U6 O: F炼乳是一种浓缩牛奶 是去除什么做的' t! d5 B9 A& r
A:60% of the water 60%的水
" ~* P: j- r* q* Q/ g0 j, J5 C0 ]  x$ N+ Z8 Y1 e- s
67.A method of cooking that transfers heat through a liquid or gas is:
/ J* u+ l4 X. Z$ @2 B一种烹饪方法,通过转移液体或气体是:! Y, S: I% u. ]. Z
A:Convection 对流
# v+ `2 s4 Z  m' q5 \( K7 Q2 D. [
- h* ?) O( Z" T2 U5 V8 f68.The cooking of starches is known as  烹调的淀粉被称为0 c& j& c* j- H' {$ P9 _; q+ G; _3 O: N
A:Gelatinization 糊化0 ^1 u8 d' \8 E# ]

* ~% Z; X# T# D! \( u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 p7 s" ^7 h( ], F
A:Braising 烤
% l4 \7 h  d% t& d$ g4 X
4 B* s: ^% `' g# [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:) ~* B2 L+ }$ L9 K
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# f4 @7 n% E  Q* J8 P" G5 x2 }8 q- [9 B$ }0 t( i8 G7 v
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
+ h. m- V' v1 y5 ?! x( ~( ~A:Fumet 原汁
: w' m( g6 b7 \$ N/ j/ P0 h- w% e- u8 y& g
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% N4 l/ n: f0 b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ m/ V/ V0 }% G1 S6 G3 o
( m, B0 q# p% ^; P: Q7 W73.Which of the following is a principle not used in stock making?) x, U# D2 F8 g9 H
下列哪一项不是用于制造高汤(低汤)的原则?9 T! H) \6 q  G$ T/ E" }
A:Start the stock in hot water.开始在热水中操作4 y" y) I* v* d& X
+ b4 k+ @( K; M
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+ s0 ?/ N2 I2 Z" ]
A:Remouillage 法语熬汤7 x0 o) K/ t- v  U( _' {/ ?
http://www.haibao.cn/blog/post/176242.htm
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