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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。
0 h( H; I+ r" H/ ]+ C2 \* x6 ^) p. t$ ^
- N+ b2 ]! D' v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。
6 n$ Q, a' {: @8 j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
大型搬家
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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# O- X8 S9 \& O. ]# q+ b! ?% m7 i5 P% h
1.Which of the following methods should be used to determine doneness in a New York steak?
1 S3 J* K1 x' v. k4 ?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)
* J9 Y0 M7 t* M7 fA: pressure touch. 压力触摸9 p+ m* j( L/ V5 ]) N- r! a7 r
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# h( Z  A4 S+ q, i# g
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
; {9 z9 Q4 j  i* N, }& C% W; xA: acid  食用酸* j) z( C! W& `' h7 z8 w, T
3.Vegetables are major sources of which of the following nutrients?
. w) c7 X% K* J' P) y4 {蔬菜中包含的主要营养有哪些! w2 y$ G" |2 S( K6 D% D
A:vitamins and minerals. 维生素和矿物质。
: F5 i" T* |; n4 C4.Cauliflower is commonly served with
# f+ X' M- D3 @花椰菜(菜花)最常见和那种酱汁搭配
9 C6 i; d6 p" a, W! K0 gA:Mornay sauce. 奶油蛋黄沙司' ?, e) U1 Q4 ^9 J2 R: M1 P
5.Which combinations of products are found in pie dough?8 W+ d5 X1 F7 W7 @/ V
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 Q3 _1 a# z* qA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- y" A0 E: d0 c  j9 H' S0 b6The French term for mussels is 法国语青口(海红)叫什么. y; u& @4 T" K# u9 i; K) V1 i/ [
A:moules.法语青口,海红
) m. V5 P) r2 H7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. y6 H3 F4 f* D9 X4 ?! @% v! Y" ^) FA:faintly fishy. 稍微有点似鱼味6 W6 J% G) A$ m3 n
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  [& H+ w; i5 b& Z& j5 Q. sA:2 days. 2天( f1 Q$ u. p" J! z8 ?4 j  y: J
9.What are the principle ingredients in ratatouille?   |2 A- Z, i2 D; M) K' q! U4 o
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( T: k; z( c2 q' X; K( `$ sA:Zucchini, eggplant, green peppers, onions and tomatoes
* U% l) Y7 }4 T* [: i6 W* n西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 w, ?6 H' o, W$ |10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, [5 J6 e% A) e) e/ I2 I
A:cook food in quantities that will be used up within 20 to 30 minutes.3 q2 N3 k; F6 [# I/ P  M
大批量烹煮食物要在20到30分钟内
3 `% u, [  A' m2 L7 w5 i11.What person has the authority to issue a Health Permit?! |( E$ j4 {% x1 K' {9 l
谁有资格颁发健康证(卫生证)。
- B  c+ J4 ^. X, q) ?2 c) t- M1 F: g" j3 CA:Medical Health Officer.
7 [: ]# F  K7 K& Y: J$ M医疗卫生官员。
$ g5 u6 H! G; }5 K2 f5 {12.For what period of time is the health permit valid?
) W$ T; y. G+ Y# _" S. O健康证的有效时间是多久?1 e6 }' K7 Q9 p: q- `! S+ o+ ?2 s
A:12 months.12个月& m2 }, e% M6 s) s# C
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; d! S6 c# X( W0 A; B# {) j( E
在食物和饮料准备区,通风系统换气的标准时什么4 ]- k! u  n; r! D* \
A:08 times each hour. 每小时8次0 Y8 C" ?4 Z' G# z+ t5 O
14。The minimum temperature for manual dishwashing in the wash sink is
5 D! k" V* P% g手工洗碗,洗碗池的水温最低多少度?
7 ?! r) n5 e' y; U9 r3 n1 S( d9 dA:110 degrees F (43 degrees C). 43度
. _3 @3 Q3 l# T+ x* w15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 o3 o) b" O4 T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 t: B' m0 e! @9 X( l; a0 }; J; jA:180 degrees F (82 degrees C).  82度+ r. U8 F( \0 @; D+ [
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 l5 T9 m( Z1 d1 v
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# v& w$ \, C/ D$ S1 d9 k
A:en papillote.  法语自己理解) \3 u  x& w4 z; k
17。Wing or Club is considered a
( Q. H4 b+ R# {翼和CLUB 被看做是一种...
( n! p' F. q8 UA:Bone- In Cut     带骨切
; |. Q+ |4 g$ v- m18。New York is considered a   纽约牛扒被看做是一种
5 z& J7 E* i( T4 z- L" W1 {A:Boneless Cut     无骨切
) X9 L6 A; h/ W2 e/ \19.In general, a court bouillon for freshwater fish will contain
) P8 @" G& ~7 G+ L) h" R$ F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% J( L/ M: K0 Y' t# o
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 z! ?8 n& d8 J( V# b和做海水鱼同样数量的调味料和香料9 L) h  ?3 l! P" \2 s7 U
20.Anise is very similar in flavor and appearance to3 I- Z: A  w3 G- G/ ]
八角和下面的那种原料有相同的味道
: C! G, F9 U* I9 O, vA:fennel  茴香! t" V& \7 U3 a$ ]! N% C
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# ^$ w7 l% S6 D( Z! I$ ?6 ?, ?
下面那种原料更像大葱且有平面的叶子- r' ?+ G. c8 R7 {, h; ?$ V
A LEEKS  似蒜葱 (这边人叫京葱)+ i- ?& z) Q  z! O" @  t
22.Which of the following cutting shapes refers to a small dice
0 _9 m4 h( ?+ y# m下面那种刀切形状指的是很小的粒(末)
  G* F; Q/ b, `7 f4 c  jA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# b2 Q3 x% m; G- A23.Oil is added to the water for boiling pasta in order to
8 Q$ K1 z5 Z5 Q. K- S向煮沸的pasta (意大利空心粉 )中加油是为了) n7 K5 W- t* @- c
A:prevent the pasta from sticking and to minimize foaming action.( m1 O3 m. z4 m& h3 y, W/ f* o
防止面条黏合并降低发泡。
& k6 \2 g+ K3 H  h6 l24.Which pasta dish features pine nuts and basil?
- g# i, T! Y/ B/ a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! D! W+ C" Z3 M
A:Pesto.一种绿色的意大利面酱
& u/ Z, s3 \% r+ whttp://www.tianya.cn/techforum/content/96/563836.shtml
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& I1 U& i0 Q2 b, I1 f/ g25.Which of the following is a spring vegetable similar to spinach?
3 |  ^1 D5 W0 l2 {下列哪项是一个春天的蔬菜类似于菠菜?
& s; ~- s* W9 ]/ g* }" U; E+ OA:Sorrel. 酢浆草。" S# T# ?: @5 ^! p8 W: j/ F9 t
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:
) {: T" W4 G7 K, f" l哪位厨师最早带来高水准浮夸的美食! w: g, E9 Z! J+ `$ i
AAntonin Carême 人名 安东尼·卡罗美
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% U4 Q+ W/ E$ S) D$ f  @* [$ `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ I8 I5 l9 N3 Q' s' ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% P' E2 d6 M$ s2 V4 p
A:Cast-iron stoves         壁炉" J( G* `* L6 T$ A' A
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
8 y3 `7 V) o3 o法国术语,用来描述roundsman,或摇摆厨师是:5 W2 ]1 P6 C. a5 a8 b2 k
A:Tournant   图尔南: E) S9 @: I2 k
" J4 V  Y% b) G* [6 s
29.Another term for the wine steward is:% u/ K1 Z) l' v
葡萄酒侍酒师的另一个术语是:
" X: @' {4 I8 d% z( cA: Sommelier 侍酒师2 l+ x4 e- r. T4 }4 U/ o# N

/ d( ]* P* c  H30.Molds, yeasts and fungi are examples of a:
$ W( t/ Z& I& L: l: y* D霉菌,酵母菌和真菌是一个神马例子
) ^5 O: S/ l" t" e7 T2 z4 QA:Biological hazard 生物危害% w$ [0 Z  T+ n

+ d0 y9 p3 R+ w3 c* _. G) A6 |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 g( r. l7 d6 {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! f* m' x- k+ k" L3 B9 Y
A:40° and 140°F (4–60°C)     4-60度5 _6 x# C7 Y5 ^. u
" t& M. Y: N  O# ^3 w( C1 A1 ?
32.All bacteria need the following for survival:
# ?5 {+ y" u0 O, R3 l所有细菌生存需要以下哪些内容:1 I' j) f9 U# E/ y" J
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 g3 h6 w. V( V1 w( P" L  e

/ P1 v7 A" }7 B1 F  h33.Which of the following correctly represent critical control points in a HACCP system?
* W  |* A+ R7 L9 P( Y以下哪项正确表示了HACCP体系的关键控制点?
* P. {1 N0 ], x9 C% D7 E; k* pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; _. Z3 Q$ d. [食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* @9 f7 b' b! l7 j( u" e8 R& n( B2 _+ @# V4 ~
34.Which of the following is not an example of a carbohydrate?
# Y5 G! x, r+ `2 P下列哪一个不是碳水化合物的例子?/ q2 B8 _0 v9 P, Z5 Y
A:Essential nutrients 必需的营养物质
0 a7 \9 \5 P; u( k' o+ `4 u) o: E# B. s
35.The process by which a liquid fat is made solid is called:
( z- h, ?* V( h/ k" }1 N" b液体脂肪做成固体这个过程叫什么
. w: C0 Q: t# d/ s0 }A:Hydrogenation  氢化7 f- V; q$ G3 d) X

, o7 y5 t. P( G% [4 _. _% p7 {36.Which of the following is not an example of a fat substitute?
, W  d: X% v. e7 n, y: B下列哪项不是脂肪替代品的一个例子
8 o7 @+ \: }1 @+ c- a" \A:Acesulfame K  安赛蜜K表
* N* H9 ?3 K& J$ u- e3 U. k
! S: y( {0 u  S( B37.Health Canada requires that a product labelled "fat free" contain:9 T4 ^9 q) X0 @% y7 J
加拿大卫生部要求的产品标有“不含脂肪“包括:, V5 `5 K; Q( }5 ^+ r1 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 k9 K) }7 ?7 E! O* H  o38.Which of the following is not a problem associated with converting recipes?
- b1 D$ j# ]* s' E" d& Y2 M下列哪项是不相关联的转换配方问题?1 z' e/ c$ Z& _; X+ \; B/ ^: @: d
A:Unit cost 单位成本4 H* R" {' S" h) G. z) _! F
4 V8 \% @6 x/ u
39.The condition or cost of an item as it is purchased from the supplier is called:) G! F& t( [) O% ]9 A0 `. E, B
从供应商采购的物品的品质或成本叫什么
  a2 g8 w- q& LA:As-purchased cost 购买的费用
- J  N% x% t3 A
, B* M" m  U: r$ P40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 Q; `# u( g; r& M; N在新货到来之前用于日常所求的必要库存量叫什么
8 F5 g. n, L/ e1 `* XA:Parstock 基本日常最低库存* O" [- {6 B2 X4 F# B" M
! ?, k$ ~& h( ?- n: F
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 G3 `* u4 o) [- ], V
下面那个缩写是用来表明正常库存流程?
7 [6 J8 Y( b9 [: j$ ?3 b& G0 O" OA:FIFO=FIRST IN FIRST OUT 先进先出
  ]1 r4 T  j1 \1 Q- r6 N5 R) d' v1 @: }. d% o9 [2 ]
42.Which of the following knives is used to turn vegetables?
9 U, a5 X/ v% P! t& [% V1 z: R下面的那把刀是用来打开蔬菜吗?/ B1 z% V+ k: P. j0 Q8 Q
A:Bird's beak knife   鸟嘴刀, X( O( [7 G, j6 N. ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* V6 W1 L- B7 r! S+ y* J7 o: r! \
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43.What is an instant-read thermometer best used for?
& f0 O# F4 F2 a# N即时读温度计最好用于那方面?
. f' ]4 Q" r+ h1 s3 D0 T  @A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; ?* H; v6 C9 @! A. h& `5 X下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 t- i+ f$ S7 yA:Cast iron 铸铁; h/ t- s) b4 U+ e6 ^
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ f( K& ^7 o9 |& y/ Q: l哪件装备下面有一个可移动的碗和一个S形叶片?) i( B5 k7 c  Q  Q& S
A:Food processor 食品加工机7 o4 b% D8 O- @& s
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?6 N9 j7 i$ U' Q. s. v0 A
下列哪项不是用刀的安全规则?
6 Z; R4 k( L2 k9 qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ x- c, F! p/ g) D  v  f
& L3 H4 ?6 f0 u: ]$ Q1 V, a
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: Q, `; b" a' ]. U: @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 g3 a, n* Y2 j+ ~1 dA:RondellES
  n: v; g2 H1 T. l2 R( \% lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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  b9 ~% T: U4 y% H( M48.Which of the following is a diced cut used to garnish soups?) V" P1 o0 h. u+ Z' J: v- |( u
下列哪项是切成小方块用于汤的装饰?7 ^& f/ A) Q( |7 m/ v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ f. S( B8 \( u, p7 c3 I) e* s6 F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- z# w# k$ l& [9 h
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!!——
. ?/ A* h3 H9 x8 uA:Gaufrette
1 ^; x4 @( L. O2 B" M. @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' s& g- V( R. P2 Y3 Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! ?; O7 t7 r# _. K" m( pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, q  J7 O6 ~2 \. |* g' N$ ~! z" P  M& \. t3 x3 t* [9 Y0 _
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" o8 l, i2 G6 R% M8 U4 H/ `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)
: _" @4 y8 C' T8 \2 GA:Cilantro 胡荽叶 香菜. Q0 X7 X& {' V: Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:9 J, Y5 e: u: C  K& T( [( T3 q+ Z
多香果,  多香果香料是什么* t: ?: w7 l4 C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' U7 L/ v! I2 ]2 S8 u0 B
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ l+ B- ]+ y5 I( e. w% K. }% B
下列哪些是用来做香包德épices?
8 ?5 q/ D' n9 H, \! Uhttp://www.sachetcatering.com/6 U2 c% v  `4 T( D7 j! U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" X5 f" G/ k" i* j: U
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62.Which of the following condiments are not soy based?9 i/ I2 h& Y: H* x. A
下列哪项不是酱油调味品的?2 G, V6 C$ f5 A& ^; A3 C/ v  c
A:Wasabi 日本辣根
( U- v" P- B5 I; a" i+ j3 V
7 t8 `) l6 W: z$ U& T9 @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 w* a3 C# z( O' t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:
  O3 W: J7 }1 p, P- Z5 _A:Pasteurization  巴氏杀菌* |; G( h+ W; U& ~' n

" Y( z3 e! r" K" a64.Which of the following steps is not the correct procedure for whipping egg whites?
9 P& G, W2 |2 B下列哪个步骤是不是正确的蛋清搅打程序?0 L  \% A  |  H) Z, |1 ]
A:Allow to rest before use. 允许休息后方可使用。
: C6 d3 V  @0 D% t. S+ e
2 J+ X. k# p4 T! L( G' L8 J65.The weight of a large egg is between:一个大鸡蛋重量介于:4 e2 A/ a" z4 v$ g7 ]8 N# y
A:56g and 63g 56克和63克
* f0 n9 J: `$ n  Q0 e; }
' F! P1 H$ M* u2 t# S4 e66.Evaporated milk is a concentrated milk that is produced by removing
6 S- p6 A# _$ s! f. C* E炼乳是一种浓缩牛奶 是去除什么做的: A+ p" Q: P. d* M& a$ S7 T
A:60% of the water 60%的水6 m4 H5 i. J4 M: m

; _8 n0 N) G/ e& N67.A method of cooking that transfers heat through a liquid or gas is:& H$ ~7 F* ~4 E% d2 a/ e+ b# Y
一种烹饪方法,通过转移液体或气体是:) q; D& s4 K/ W- X2 c6 b
A:Convection 对流1 a  u! f$ x, h: t0 k

; h  ]1 _1 J6 ?4 i68.The cooking of starches is known as  烹调的淀粉被称为3 Y/ r( f% z& B% D1 }
A:Gelatinization 糊化% {1 J+ [* `% D( M& f$ Y

0 L7 t1 o9 u4 e- j: |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ \0 g8 J' [6 k9 x, m
A:Braising 烤
2 C9 }9 j, |: |. S* i0 B6 V5 x- _. U- y$ B: }. j! v3 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:
1 t# f$ K; R! ~( c5 cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* R" v( z0 i6 G
$ w4 g4 G$ p# ^: n: y0 o
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. c+ l0 F/ e% e6 E
A:Fumet 原汁
# |4 x- c+ S$ u, n0 m* k6 }( M7 j0 I4 D  j* }# |
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
$ Y' ?4 ]+ ]* {- SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ [. K7 U! d: C8 ^. {' E5 r# V! v6 `9 t3 T* H$ d2 T3 C+ j/ `: z
73.Which of the following is a principle not used in stock making?
  W1 b% N0 R9 V4 g, |8 U下列哪一项不是用于制造高汤(低汤)的原则?
& l. d3 F/ }. h" F; IA:Start the stock in hot water.开始在热水中操作2 F" H! @/ W) W8 m. a5 Q0 j

( n2 p9 F1 E& z5 ^8 i& l3 z5 Y74.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
* p. R9 t% S/ L, r$ T9 j- JA:Remouillage 法语熬汤
4 m% N, e5 i; m# H3 Ghttp://www.haibao.cn/blog/post/176242.htm
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