埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9450|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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 |+ c( O! m2 _) \
1 i+ h+ [& c/ ^6 ?. A$ y
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。2 n$ h' I1 x  h/ o
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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- E9 w! W' X, r
1.Which of the following methods should be used to determine doneness in a New York steak?
# p9 E" P) p( q8 M1 p  Y( Q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)# q5 w- u# d, f, w, @8 f; X
A: pressure touch. 压力触摸
" k4 D* _5 M( o( K! B% J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* C6 A& z5 p! K' ?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
3 b1 P( H6 i5 \3 K; BA: acid  食用酸
3 h0 E6 d  u! w8 E0 n9 P3.Vegetables are major sources of which of the following nutrients?5 \0 |! t& I0 \5 c) o5 x' q9 a
蔬菜中包含的主要营养有哪些; b0 {7 U( [5 C/ `
A:vitamins and minerals. 维生素和矿物质。1 F  w+ p/ l8 _
4.Cauliflower is commonly served with
1 l0 k3 W: B# I% m) \2 h& m# Y花椰菜(菜花)最常见和那种酱汁搭配
1 Q$ `4 z1 ~+ ^- |& kA:Mornay sauce. 奶油蛋黄沙司
; y7 f3 f5 V: m" ~' k8 x5.Which combinations of products are found in pie dough?
# A: @. y8 H' D- f/ Y下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)# \4 N4 }+ {" \' s. `' u
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; `  a1 C2 ], U1 ~2 Y6The French term for mussels is 法国语青口(海红)叫什么
+ t  w; R/ B& y- i. sA:moules.法语青口,海红
- u" g0 }3 ~6 _& T( J7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ C* T* d) t% B: V. e+ z
A:faintly fishy. 稍微有点似鱼味
. c4 G6 h/ R4 w! I; F" I4 u8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" g% S; L) K, `; \( ~0 ?A:2 days. 2天
3 m' j5 `( G& n3 I( g' k/ z9.What are the principle ingredients in ratatouille?
) ]: f" o# v" @7 D" i- \( y炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! `1 R( f" B5 m& G9 @, ]% bA:Zucchini, eggplant, green peppers, onions and tomatoes
: H4 G2 V$ v9 O$ T5 K: |. Z7 ?西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 j: b/ y6 B8 }8 s; \& p: v10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 q( d6 L, F9 c3 m
A:cook food in quantities that will be used up within 20 to 30 minutes.
$ M  R/ o/ }3 Y1 C大批量烹煮食物要在20到30分钟内( `; [9 s* i2 }8 I# E" \) J
11.What person has the authority to issue a Health Permit?
- I" R* R$ R, _- Z: N. `9 l谁有资格颁发健康证(卫生证)。
2 \7 s' @: Q8 L2 AA:Medical Health Officer.- J' [* Z- N$ x0 o6 R6 V  D
医疗卫生官员。6 {6 ]1 I. m1 f/ @4 G: |
12.For what period of time is the health permit valid?
5 P: T/ _1 W8 a; |健康证的有效时间是多久?% e4 Z1 B4 B& @! O( ^( d
A:12 months.12个月/ O/ d8 F' |/ U1 H; o
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& v8 p; E" S2 c  o3 k( L
在食物和饮料准备区,通风系统换气的标准时什么
* c3 b# r1 g' _% c2 t9 m( BA:08 times each hour. 每小时8次% b$ J3 \. W% ^  t4 C; H( n- ?
14。The minimum temperature for manual dishwashing in the wash sink is
3 e; n  ]5 P7 C) b7 O. Y( O+ Q  e手工洗碗,洗碗池的水温最低多少度?# Z; e& Q: a+ r9 }% m! j
A:110 degrees F (43 degrees C). 43度* p6 s4 {! f+ e0 c
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' h7 z4 w) e3 I5 O4 |用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 r9 A/ i/ ~# t+ B, bA:180 degrees F (82 degrees C).  82度# Q" u" |7 o1 L4 s: \' d1 f& Y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 k9 m/ G$ G9 A/ w' m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  N# J) ?9 g' }% MA:en papillote.  法语自己理解
  ~7 v& {0 E( ?) l6 p17。Wing or Club is considered a
3 ]2 W; f3 i* O1 b. j: H翼和CLUB 被看做是一种...
( ]% w9 [5 e( `2 CA:Bone- In Cut     带骨切
. n- |, P0 ~. c: @0 M  R+ g$ \18。New York is considered a   纽约牛扒被看做是一种
2 y" t( T) J+ Y, M8 rA:Boneless Cut     无骨切
3 K- F+ ]& n% }9 q19.In general, a court bouillon for freshwater fish will contain
" c, x6 P2 Z) g% H( y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
6 @  B; c2 j% M; w" X$ }% ^5 jA:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ N6 e! o: d# P
和做海水鱼同样数量的调味料和香料
! u8 A8 Z( ^. z7 y20.Anise is very similar in flavor and appearance to% Q4 X; [) s9 f6 @: Q
八角和下面的那种原料有相同的味道
/ L  I& D6 W: k" Z3 L' ]' PA:fennel  茴香0 S3 B% \. \( x2 ]. D
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( x; w4 D; U" N8 s下面那种原料更像大葱且有平面的叶子( F9 z+ W) Q7 z5 ?6 T
A LEEKS  似蒜葱 (这边人叫京葱)( z8 W3 J; q8 ?/ o0 R& q# u) A
22.Which of the following cutting shapes refers to a small dice' f/ e* j( A* \7 t
下面那种刀切形状指的是很小的粒(末)
( \" p) Z8 G; OA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
; z$ I% Y' c' N  B  K5 B6 c0 d23.Oil is added to the water for boiling pasta in order to
0 |4 k' _5 T: v9 e向煮沸的pasta (意大利空心粉 )中加油是为了6 D/ ^& Z8 ^* _  _5 D6 f+ }4 M
A:prevent the pasta from sticking and to minimize foaming action.
! A- V9 G' |! m7 Q: @! k! n6 v% E防止面条黏合并降低发泡。
/ Z$ l' r& t# E. `) i24.Which pasta dish features pine nuts and basil?+ a5 s6 g9 T% B, r; Z, t1 G- q6 {
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 j  z7 K8 A  F' v; Q6 ?+ ~) n1 mA:Pesto.一种绿色的意大利面酱 2 N* G0 |. T1 N& m. C. O
http://www.tianya.cn/techforum/content/96/563836.shtml
( H. f% z' P8 k) d
6 a* T' r8 q. ]2 J) T  i25.Which of the following is a spring vegetable similar to spinach?
9 ]) E' l( v/ r下列哪项是一个春天的蔬菜类似于菠菜?& O  }4 z( f* ~" }( c
A:Sorrel. 酢浆草。# W& P8 J5 e8 O& Z& A
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
! {  M3 x$ f; e+ w, U% r# o哪位厨师最早带来高水准浮夸的美食2 p+ K7 A, F/ p4 }' b( J
AAntonin Carême 人名 安东尼·卡罗美- ^  ~. n, c4 K& }& p& u

9 j4 x6 H; M8 Y0 o" s! b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ {2 H& G: s& m3 n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/ ~" H; L  p) {) R- qA:Cast-iron stoves         壁炉' k6 q. t6 \" V- r# _. O
http://www.usstove.com/products.php?id=6
! A% s& d3 ~. Q3 Q; ?4 v' X. E. S! o% m3 M3 w" E3 e3 g
28.The French term used to describe the roundsman, or swing cook, is:
$ `* G% h! i+ r( C9 Y- h1 {法国术语,用来描述roundsman,或摇摆厨师是:
% R2 P+ ~  v* m2 G0 uA:Tournant   图尔南
. c0 l% ~& E! m* z! y
4 v8 F( M# Z  o- L! y; N29.Another term for the wine steward is:
- f$ l6 |" i  l3 P( [3 P; y& ~葡萄酒侍酒师的另一个术语是:
. A% l6 l/ u3 g& `# J3 d; s* y/ {A: Sommelier 侍酒师! K, a0 ~' r( |2 H

5 p& d/ Q" ^+ v' w& N7 n. z30.Molds, yeasts and fungi are examples of a:
0 E, z; n# ?3 a: M霉菌,酵母菌和真菌是一个神马例子; `3 [: [# l$ w5 \
A:Biological hazard 生物危害# ]; g8 Y- G1 D5 u  k9 c! t
5 \6 M: H2 ~& a2 O  y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ n: J: l2 I3 }& x- E3 P2 A
根据加拿大食品检验局,食品的危险温度区在多少之间:
% g; c6 q3 s1 G8 q( q' @& iA:40° and 140°F (4–60°C)     4-60度6 q" o* M% r( T9 V

+ s* ?. x1 U4 }+ U7 G32.All bacteria need the following for survival:
' b& I& p. m8 M4 _: r/ _所有细菌生存需要以下哪些内容:  L) ^# i. m7 J. O# U2 L' r  h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ l; {8 f- e- _1 C( A9 q
) n: E  j$ ?1 ]8 D: \# B) a2 ~33.Which of the following correctly represent critical control points in a HACCP system?
( W" F9 ]' \& Z( R, Z% z+ G$ s以下哪项正确表示了HACCP体系的关键控制点?- n0 X8 D  V( F/ `6 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" l: b3 J1 P# [% p- \食谱,接收,储存,准备,烹饪,保温,冷却,再加热" @: g: m# a. A4 @
+ O* {2 X. Q1 Y6 k/ `
34.Which of the following is not an example of a carbohydrate?
4 X. n, j( p4 ?- Q1 X下列哪一个不是碳水化合物的例子?
+ [" X# C; ^9 P* }( s  T4 s8 PA:Essential nutrients 必需的营养物质( o( H6 k! N7 g7 u

7 w, G* R& U  |35.The process by which a liquid fat is made solid is called:
8 e' |" J: G- t% \$ X+ ^. d2 m液体脂肪做成固体这个过程叫什么
5 f; F' o2 H' |. |: }# \A:Hydrogenation  氢化0 M, y! w1 v9 U$ [; w& J
# d& t9 c. U) {9 E0 T
36.Which of the following is not an example of a fat substitute?
3 ]% o  `' h4 y* b下列哪项不是脂肪替代品的一个例子' s4 L! c2 @; }0 ^
A:Acesulfame K  安赛蜜K表
+ x! D* v# |9 q5 U$ F, p" C1 n
& t; s. b! Y% o( W) E% X0 `. N37.Health Canada requires that a product labelled "fat free" contain:% c0 ^9 D9 I% I* o9 W" ]
加拿大卫生部要求的产品标有“不含脂肪“包括:: A0 }" j3 y, |6 `; G+ E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ J3 F+ ^$ l5 k/ @* b; _: }3 O4 }
38.Which of the following is not a problem associated with converting recipes?+ a$ |6 n5 j) Y
下列哪项是不相关联的转换配方问题?: @& Y( L, p1 R8 T3 h" v
A:Unit cost 单位成本
; H2 G4 l6 y! r$ G( K; @) G' T" z0 A. J; W2 g* m- G3 x/ F
39.The condition or cost of an item as it is purchased from the supplier is called:1 k8 |. B( ~2 H
从供应商采购的物品的品质或成本叫什么
! T# o/ @4 T+ f9 WA:As-purchased cost 购买的费用' y. ^6 f. S/ P

" `( }8 ~: z) k. D% k40.The amount of stock necessary to cover operating needs between deliveries is known as:5 i6 z5 x& J: W' @* X, L
在新货到来之前用于日常所求的必要库存量叫什么
' \8 l2 x8 ^; F. w  o4 sA:Parstock 基本日常最低库存, Y& A3 Y# c( V

+ V6 q0 I3 f* z) L9 [% k41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ S5 n9 d' p, E$ U0 v' S下面那个缩写是用来表明正常库存流程?
( s3 b; P9 A% [5 ~) a7 aA:FIFO=FIRST IN FIRST OUT 先进先出
4 |1 R, q# u' p
+ D2 q" ?0 v! C' ~4 P4 \42.Which of the following knives is used to turn vegetables?# _7 k7 F9 _, Q& g+ s2 h. f
下面的那把刀是用来打开蔬菜吗?
1 r5 X; k8 [# X7 nA:Bird's beak knife   鸟嘴刀- ]- d  `# f9 n9 ^9 O- v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' n% G0 n* v  n' C, m+ Z

6 a  Q  T% k& u1 s& v) ]3 q43.What is an instant-read thermometer best used for?1 w: m: O9 c" L! L. Q5 w+ |
即时读温度计最好用于那方面?" j6 Q" ^' _" ]* d" u0 {. a
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 }2 [0 f7 Y, d3 G0 a5 q! a8 u! U% h' ^' B+ r
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 ?4 w9 S' @7 X& T9 Z$ f% T4 m
下列哪些金属材料受热均匀,通常用在铁板而且非常重, \$ o5 D6 E6 s- ]
A:Cast iron 铸铁0 E& ?2 O# `! U/ }$ C0 C7 b4 Q
$ u; b0 [6 V. T7 Q) m
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% f, p3 u, M! |; t! j4 T" d' a哪件装备下面有一个可移动的碗和一个S形叶片?
* x) L; D# a/ u8 `, A: PA:Food processor 食品加工机
; [/ L  x  N) F0 B/ p7 L8 \http://www.google.com.hk/search? ... iw=1263&bih=572
' D; d% D8 ?  ^$ t4 s( J# ?
' i& k1 p7 K7 v$ Q; @46.Which of the following is not a rule for knife safety?
) o+ w0 g# @, e9 N1 q, g6 x下列哪项不是用刀的安全规则?
( F6 a7 I% @" h# TA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! \' \9 r- j) Z8 }  [, K3 T8 a
& u3 ~. r" @: G6 i$ J( H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 V! I6 l1 y7 j6 ?* B6 }: F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 W/ |2 M( q3 Q
A:RondellES
0 T$ _' U$ [' S4 d" M. u6 ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 J5 N" f3 y- B8 j# F; M2 R# K, m! T9 l3 f
48.Which of the following is a diced cut used to garnish soups?
- S$ B  X- ?! h; l下列哪项是切成小方块用于汤的装饰?
. S) x9 R3 c5 ^3 {1 tA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ `4 r# h' [8 C# N( G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. B2 V' o% y* N+ K
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!!——- M2 B$ U( A4 Z9 [4 Y
A:Gaufrette 2 Q! w4 d( L) @  x( r/ \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% g8 a6 a; p3 ]6 y  {4 Smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" I, K' n3 U1 d, j  v2 R' @) Q% RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 R# Y& L* O- C

8 h9 y% t  {- j3 N# G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 J& ^# }* D5 O. U
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)
& R/ u, M, R3 W. p+ t  `: P  s: zA:Cilantro 胡荽叶 香菜
5 {$ O2 |( W0 Q4 b! a& Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% ?* h/ I3 N6 j# U0 \
0 T' ?. e, a; w
60.Allspice is made from:% e# b/ R7 d' _) h2 F& D
多香果,  多香果香料是什么
% c8 P% n  R) G2 q. G5 ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) o, e7 r- o% z2 d+ Z* _4 Y1 Y, u
A:A dried berry 干浆果
" H# Y. S6 N; d( @4 \' K" O
0 O" d+ w& P5 |, R/ L7 e61.Which of the following are used to make a sachet d'épices?/ I3 N& B0 ]8 J6 O1 O) `7 l
下列哪些是用来做香包德épices?
+ x/ |" h  s0 X" L$ Ohttp://www.sachetcatering.com/6 {- c1 B- s) V' q# }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 e2 Y$ i) K( Q
! m# }0 J) z- W1 |62.Which of the following condiments are not soy based?& D" H7 w1 R5 P0 M3 V! B+ P
下列哪项不是酱油调味品的?7 \# C$ @$ J- u; g
A:Wasabi 日本辣根3 ?# i, [' w5 j, v$ X9 H+ |

: F+ A8 X! Q& U+ @% I) c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- J0 f0 s3 o1 @* P3 c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:  M( `9 _& R5 h6 t* F6 M
A:Pasteurization  巴氏杀菌
4 d# I9 ]( ^5 |: @+ n0 P% G9 o
0 j( c0 {- d! F, ~7 _5 b! C64.Which of the following steps is not the correct procedure for whipping egg whites?' p' ]) t. w% G4 B
下列哪个步骤是不是正确的蛋清搅打程序?2 e" Y/ i  y  ]9 R$ V
A:Allow to rest before use. 允许休息后方可使用。5 x  I! F& p4 x3 [  a8 C6 A

) H; A4 k7 k, i5 m  i  S3 u65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 j% j6 _0 |. ]  l/ c& p5 k- bA:56g and 63g 56克和63克
: p# \7 b* l1 Y* U& n! K+ B! W* T% d3 |" K+ r  g/ q' Z( C
66.Evaporated milk is a concentrated milk that is produced by removing
5 |2 q* o$ O  F1 S炼乳是一种浓缩牛奶 是去除什么做的6 U, t& v8 k- U- y1 F+ a4 E; |1 i
A:60% of the water 60%的水6 z3 b& d+ [6 ]% m  ~, m

! |: M' E& k+ M8 c67.A method of cooking that transfers heat through a liquid or gas is:
8 Z" _' G/ F& Z9 p一种烹饪方法,通过转移液体或气体是:
1 I6 p2 w! Q  a- s  w# @( sA:Convection 对流' k3 W. }; ]" ?1 U

; [, _; I' M. k( P( W9 _68.The cooking of starches is known as  烹调的淀粉被称为0 r2 i) _5 M; ?: a% `1 _2 ]* Q; [
A:Gelatinization 糊化
5 y- B% Q; g8 v1 V0 x
. k* {- T( ]7 R% \( R, K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: L8 o- g( C7 k4 F. p+ KA:Braising 烤
* v: X) E1 H2 T3 Z
9 ?: x9 p4 ?; z3 R8 r: h70.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:* D! |+ ?- n* C; A
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
0 L6 D3 B$ t" E5 g9 z/ X2 J2 x  x) E# s2 A6 g0 _* ?
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0 ~+ @) `- ~8 D/ R$ P
A:Fumet 原汁
) s. I( D  k( f1 M2 E, o$ }& |2 I8 ^8 E6 y  ]
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
) |9 ~6 V2 Z% CA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 ~' W8 H# `# `) O( A, e- u4 n! S# l' I  D
73.Which of the following is a principle not used in stock making?
2 o+ }2 p  N1 ~4 C0 k& r下列哪一项不是用于制造高汤(低汤)的原则?
* Y- l% l# @1 A" UA:Start the stock in hot water.开始在热水中操作2 P1 w% q8 a) D" |7 P+ c1 C

3 P( c2 V2 H$ Z' n) O+ o: t7 |, I- c74.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( m  X2 a7 @2 ^7 K2 @9 i$ W
A:Remouillage 法语熬汤
4 T6 v3 k3 l! T/ h# I* L: Thttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-9 23:36 , Processed in 0.123603 second(s), 17 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表