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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。* V5 z9 u  H; ^
! Q) @% `! g/ w8 Z8 }
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。8 H1 T) I/ T6 I
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
1 ]  `, A8 b& E8 e1.Which of the following methods should be used to determine doneness in a New York steak?
9 g, R3 f$ d  P% T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)
- P# c' [( b' W3 ~A: pressure touch. 压力触摸
0 P8 g( Z! t; L) i- E# l- F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 t* @7 Q! C3 _# [" i6 m
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' c7 j3 [8 [* |5 t
A: acid  食用酸; n3 H: h& ?, i, l0 c
3.Vegetables are major sources of which of the following nutrients?
3 O& l" @' ?% n, }蔬菜中包含的主要营养有哪些$ @- O+ H+ ~9 l+ `. {9 o; }% g
A:vitamins and minerals. 维生素和矿物质。
  B+ O' {+ C) j9 B5 G4.Cauliflower is commonly served with3 G) N( U; ]- l: k3 J( }
花椰菜(菜花)最常见和那种酱汁搭配2 H6 \" }7 a' ^. s# b
A:Mornay sauce. 奶油蛋黄沙司
' R' [+ }' S1 i5.Which combinations of products are found in pie dough?# y! d9 ]9 d* ~3 ^
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% l6 w% @- a# X- I* |A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 v9 P! |4 i7 [6The French term for mussels is 法国语青口(海红)叫什么
  C4 V5 u( \  U7 w! \. B! e8 oA:moules.法语青口,海红$ u3 a% ?. ?8 P0 u2 L4 B3 g
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ p: \7 x2 \7 I6 j, n  g2 N
A:faintly fishy. 稍微有点似鱼味. O  |4 I3 f% d( `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 J) r. @0 O& C# q0 {
A:2 days. 2天6 T$ [' R, l9 @& m& |
9.What are the principle ingredients in ratatouille?
2 Q+ L4 Q- \% s& c0 K' {$ ?1 }炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 e1 X" i% W3 n+ K
A:Zucchini, eggplant, green peppers, onions and tomatoes
% d1 k: L4 X- J! Q; l* N- L! @! j西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) i& T0 l9 F' H( m) ^; T
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' n$ c2 w8 O* ^, a# [7 Q% r
A:cook food in quantities that will be used up within 20 to 30 minutes.3 j3 X0 {6 X& a- W1 k
大批量烹煮食物要在20到30分钟内( e; H) e5 B  U& N: m+ b
11.What person has the authority to issue a Health Permit?) Q4 G; X- Y. c- i1 E2 ]
谁有资格颁发健康证(卫生证)。
( b! U2 R  Q7 v: d3 d) L" p' O) UA:Medical Health Officer.
1 B! k: i1 C4 m* q/ Y: H, H( s# D医疗卫生官员。; {, q' z7 E! X
12.For what period of time is the health permit valid?6 L( b" \# E" N# z( L
健康证的有效时间是多久?7 E, m8 E. a3 K9 ]  L
A:12 months.12个月( i1 V, v' q5 K0 N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# d6 `. m8 E8 ]& ?$ b在食物和饮料准备区,通风系统换气的标准时什么( K1 n: w4 L; K5 K
A:08 times each hour. 每小时8次
  r+ l. D. s# t! I/ F14。The minimum temperature for manual dishwashing in the wash sink is
8 g9 I- Q: S7 a: p. @! k' G手工洗碗,洗碗池的水温最低多少度?: X8 j5 {% v# {, c, }
A:110 degrees F (43 degrees C). 43度" G+ @+ L; a4 e- t8 t" {; C. t6 h
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! [3 c/ x0 G/ ^; L
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 Y, w8 K) v/ A4 w
A:180 degrees F (82 degrees C).  82度; R/ X2 T$ ~# p- `3 @
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. R% s4 I% j. x用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ L7 O6 z" _% R% O  R$ w
A:en papillote.  法语自己理解
& M  u8 J, t: M8 Y, M17。Wing or Club is considered a5 J0 p* @: m" A6 s* ~
翼和CLUB 被看做是一种...3 G8 g5 n3 Z; @( @' m% Q6 |
A:Bone- In Cut     带骨切) x9 M/ Z  h+ A9 j4 D
18。New York is considered a   纽约牛扒被看做是一种7 q0 x$ l7 @( G( h, J: p( O! C  i. u4 f. }
A:Boneless Cut     无骨切
' p" Z4 L3 ?/ a( o( E3 J, E19.In general, a court bouillon for freshwater fish will contain
& a1 T) {4 q5 v  Q$ }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
$ r, T: o/ ]6 z9 jA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. p% Y; K9 R+ Q; V  |* H  z
和做海水鱼同样数量的调味料和香料
! G* Z) z( G+ Z5 u20.Anise is very similar in flavor and appearance to/ j' g* u1 S  B5 ]; Q
八角和下面的那种原料有相同的味道8 M, l2 L4 x$ i
A:fennel  茴香- ~5 E- @7 B. z: J" S
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  w# k# n1 a3 E( w, j4 J下面那种原料更像大葱且有平面的叶子8 d( {' E- [% |9 J/ C  D2 W* G
A LEEKS  似蒜葱 (这边人叫京葱)
- U0 _* N( D/ [3 x22.Which of the following cutting shapes refers to a small dice
, M& Y7 ~5 ^/ |: p  X下面那种刀切形状指的是很小的粒(末)
" Q3 u7 `. {, H& y6 cA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' m2 r/ y( Q. ]. e23.Oil is added to the water for boiling pasta in order to, ]1 `3 Z& b* p# ^
向煮沸的pasta (意大利空心粉 )中加油是为了1 A( j( r5 r2 M7 K- X
A:prevent the pasta from sticking and to minimize foaming action.
( s6 p: _% t& z% G- W- V6 P防止面条黏合并降低发泡。
& L& {% B2 C: Q3 V; n! Q24.Which pasta dish features pine nuts and basil?
# {8 R2 K1 W# @2 N下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 |4 L( P7 O  Z  H5 k5 W9 B. O
A:Pesto.一种绿色的意大利面酱
$ h3 r3 ^4 W; \$ |$ d* f- xhttp://www.tianya.cn/techforum/content/96/563836.shtml% a3 p9 q, x- A9 Q: y+ `( k
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25.Which of the following is a spring vegetable similar to spinach?
& c" t7 C8 x/ U) y+ Q. Z; z: \: p6 S$ c下列哪项是一个春天的蔬菜类似于菠菜?5 }( e- q( |6 T% d7 d
A:Sorrel. 酢浆草。8 k1 R2 }: I* w) \
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:, I& p7 x; H: f
哪位厨师最早带来高水准浮夸的美食
! W9 F- N: Z5 M" C! Z# M0 F' w; iAAntonin Carême 人名 安东尼·卡罗美
9 M0 @; h9 C- n3 ?, S% s3 m
6 M* m+ `) w: @6 [  D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 c% X- g% I  T  _, H' Y& f5 i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  |& q) j6 j3 R+ a; k7 r5 i# EA:Cast-iron stoves         壁炉. n, B2 y( H$ O9 Z4 o
http://www.usstove.com/products.php?id=6
5 H9 y6 u6 ^) Y8 T7 x7 V8 D2 U7 q' r& n$ L; Z" ]
28.The French term used to describe the roundsman, or swing cook, is:; m& c3 g2 D" f3 g4 m! r' n  {
法国术语,用来描述roundsman,或摇摆厨师是:- ?. m. H2 B7 p2 R
A:Tournant   图尔南  A& h& E# u8 a! e' V) ?. V

0 \4 |5 C) v: B29.Another term for the wine steward is:
/ S% k9 |5 B  J2 r" n8 T葡萄酒侍酒师的另一个术语是:
) s1 J( s; b; Y9 a; S) A# RA: Sommelier 侍酒师
( R) l" Z# K3 L5 u  ~) c3 a5 l7 }8 l) i6 H4 r
30.Molds, yeasts and fungi are examples of a:
  V+ B+ M# w! e  w7 ~霉菌,酵母菌和真菌是一个神马例子
3 @2 z% s/ i. h9 f- h, `A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" f6 r7 m+ v2 V8 x8 h* Z根据加拿大食品检验局,食品的危险温度区在多少之间:* \7 x* d9 T3 b1 o6 U
A:40° and 140°F (4–60°C)     4-60度+ j8 g- n5 k( G1 ]: |9 E$ E+ @

2 W/ g0 z" z* G5 ~9 t; M32.All bacteria need the following for survival:- D; X/ h% n5 M/ H; }
所有细菌生存需要以下哪些内容:
" i' W, \* ^; e* Y( {  P% mA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ T# l/ Y% }9 x* t* B% H4 J
) H( Z# p  I( a( i: o33.Which of the following correctly represent critical control points in a HACCP system?
$ @# `! T! G9 s以下哪项正确表示了HACCP体系的关键控制点?
2 O; V( Z" x# U4 S$ `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 ?  V" E$ S5 C5 O1 e
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, f# L& o! E1 L; C5 O' p2 f! |$ z8 W
6 `9 u( G* Z- C3 e+ b
34.Which of the following is not an example of a carbohydrate?/ V- @: C* I0 x% g! k, k; W
下列哪一个不是碳水化合物的例子?
0 {( j- w8 @, |# LA:Essential nutrients 必需的营养物质  G" t" I' h2 U# B
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35.The process by which a liquid fat is made solid is called:, ~. [5 p  a( u; ?
液体脂肪做成固体这个过程叫什么& l! G- Z. e/ ^" ^6 M1 x
A:Hydrogenation  氢化! M4 Y: O+ o$ {3 _& D( N4 w
( q& b6 _! o# i% S% b) y5 ?( h
36.Which of the following is not an example of a fat substitute?
9 Y9 I5 B+ ?5 H" U# {3 R7 s下列哪项不是脂肪替代品的一个例子
$ _& I$ R) q* N$ A, ~) D4 K: b2 ~" SA:Acesulfame K  安赛蜜K表2 h2 ]8 G& h/ s. K/ V- y3 c

/ C5 e  {# j4 c! M/ R+ D37.Health Canada requires that a product labelled "fat free" contain:9 k, v; C9 i4 ^3 p7 m! P; i0 _
加拿大卫生部要求的产品标有“不含脂肪“包括:* I+ P! W, z8 u, B9 S9 I" r, S  C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. ]2 l2 m6 V1 o" A! A/ X7 T8 J

& Y1 G# X) }. W38.Which of the following is not a problem associated with converting recipes?
3 _* D2 H8 Q+ y3 V" w2 ?2 j下列哪项是不相关联的转换配方问题?. M' @' z9 [9 O* M( G  |
A:Unit cost 单位成本- j. Z. x; X: ?6 ?

, E& o: {. d5 Y. y- _6 _, [39.The condition or cost of an item as it is purchased from the supplier is called:
# y* r* ]& K6 R! [+ f从供应商采购的物品的品质或成本叫什么  S2 @# N: ~9 c5 R# p2 e1 V
A:As-purchased cost 购买的费用: w7 t" U; O- J3 ~5 r
7 m" b: l3 Y" d& K
40.The amount of stock necessary to cover operating needs between deliveries is known as:7 A& d. M* l- t/ g7 a. h# N. D+ C
在新货到来之前用于日常所求的必要库存量叫什么
& r# M7 n& ?, K5 h5 qA:Parstock 基本日常最低库存3 u1 ?; g, }& j! o1 X. e3 j7 R

4 `' I+ ~" r. ~0 c  l0 x1 I41.Which of the following abbreviations is used to describe the proper rotation of stock?/ d7 w: c" ]& T+ D+ k) d; M! X$ Q; q. A
下面那个缩写是用来表明正常库存流程?
( c+ O$ A& b, AA:FIFO=FIRST IN FIRST OUT 先进先出
: |8 K7 G" g: i1 S, Y/ v6 r+ h* a
* p  i# C* I' Z% R42.Which of the following knives is used to turn vegetables?, p: S$ K. ~2 \7 ?  e7 [
下面的那把刀是用来打开蔬菜吗?
3 P# x9 y! Q: EA:Bird's beak knife   鸟嘴刀
/ e, H+ V" E+ G" L5 ], k* G7 Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" v& N, {. O0 q0 l1 x( u0 [% R) d
+ N6 k! U  g+ O% J/ X
43.What is an instant-read thermometer best used for?
8 d( |; \' ^7 b" T9 H即时读温度计最好用于那方面?
7 j& P# }, i2 v/ F! P6 T3 |A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 O; u0 J5 b$ t* |$ }
* p4 u& C/ F; v$ P# b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) _; J; u. P1 I, ^! n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ N) m4 r: x# n" S/ O( PA:Cast iron 铸铁: ~) L$ C/ r1 [; }8 h+ t

1 R  D! m/ z0 N+ B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 _4 ]/ i% g; G& I5 e. x/ |
哪件装备下面有一个可移动的碗和一个S形叶片?
+ {1 s1 S, g; [) e/ P: d# Z( hA:Food processor 食品加工机
9 p, r! F) ^: Y. K1 a, Zhttp://www.google.com.hk/search? ... iw=1263&bih=5727 |; V' E1 a4 U/ Y; A7 {
& u9 x. Q- g1 o) T  K+ f
46.Which of the following is not a rule for knife safety?" U9 R; T! R0 v0 T$ J8 N
下列哪项不是用刀的安全规则?" W9 L! }" ]# v0 `5 }3 p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 ~& ~* @  K7 G
; e% z1 C+ Q* ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ M$ W* U& `! S, l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' k/ Z% g! }) E5 b3 n/ CA:RondellES 1 d* p6 h5 a& v$ _+ v0 @3 K2 n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 ?, F( D$ y6 N( l, B! H
3 a+ O3 l/ K* W48.Which of the following is a diced cut used to garnish soups?; Z! T5 s& w& b) ?+ S( N
下列哪项是切成小方块用于汤的装饰?7 o) h6 N  J- J6 Q# L" s( c. M
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! U9 u" n# H* `3 Z. M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. A# p: u/ O# l- w2 Y) L0 [
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!!——& E% A( d5 }0 X+ @  f9 C, M  [
A:Gaufrette 7 `- l: F( a6 |: |% ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% O9 g  I- ^0 L* z2 ?  gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ W" i3 J9 |, g! b$ n. E! _
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& x; K/ f8 I4 r' b* d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 f5 m/ v3 d. l( J' f8 K( ~4 \$ Z
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); a9 ^" p. x# D# O/ F4 Z
A:Cilantro 胡荽叶 香菜' y6 ]7 ?' S! h8 v7 q, e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# J2 G# p+ R  X/ A6 D
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60.Allspice is made from:
# y' a; n& z' M5 A 多香果,  多香果香料是什么5 T! ]- \* _: J9 U( o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( K$ y! C1 d" ?& p
A:A dried berry 干浆果! o. D8 Q$ r- b, R, ~, v

) V" ^( r6 _. J8 U+ d8 G" G) j61.Which of the following are used to make a sachet d'épices?
' p. E8 `! k9 R6 n3 Q, Z下列哪些是用来做香包德épices?& G0 y0 K( T( B( g6 v& |
http://www.sachetcatering.com/* X- {8 Y8 ^9 M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 i' u) J* \+ t4 i' [6 |62.Which of the following condiments are not soy based?; J9 r* ^0 b. p7 `* }7 ?
下列哪项不是酱油调味品的?1 o+ V8 l0 ~3 T. j) g
A:Wasabi 日本辣根- u% j' G( F5 R% w% j

% I/ C5 q. T0 {  o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- T( n6 K8 C0 T6 |% g* e
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:
+ {7 a4 z, K; C& _- iA:Pasteurization  巴氏杀菌
) c& A; `3 U: D; O4 K! u  u
5 ]6 l( G+ B$ u7 J& T$ d! O9 D8 Q! E64.Which of the following steps is not the correct procedure for whipping egg whites?
/ C, [8 C- ?7 S) G2 k7 g4 T下列哪个步骤是不是正确的蛋清搅打程序?1 S* p8 g  T' c- v; \9 S, ^" [8 i+ t
A:Allow to rest before use. 允许休息后方可使用。. l. B) E( y( V. ]
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 a9 ?( Y! ]- B5 r* G
A:56g and 63g 56克和63克2 T* f9 Q; z; z
8 {$ I9 `9 z" P5 p
66.Evaporated milk is a concentrated milk that is produced by removing4 Z# ]4 R3 }6 ~$ V5 O" v
炼乳是一种浓缩牛奶 是去除什么做的+ Z. H1 S0 }: J. C: T1 I1 F7 z
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
$ y- o/ M( O1 c& h2 y# L6 t) i一种烹饪方法,通过转移液体或气体是:0 ~# T9 u# X/ m8 [- ^+ Y
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为( T/ T4 O5 `6 I* ~
A:Gelatinization 糊化
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+ I4 `9 D. [0 l9 \  D2 b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( _/ T4 k. v, i+ G8 ]! }
A:Braising 烤" P* {# M" I8 l; @4 H; K

, K, T9 o6 S' H* J% v* i70.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 e4 X0 C% s; o, Q. _2 }" @  u
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* u- S! @+ }  {: M$ a+ d
. A1 y( o9 C: s8 x
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
% c6 F+ i$ Z% ~* h: G8 CA:Fumet 原汁- x: \6 [: j' |: N

( M: x1 y. ]' c5 ~* _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
8 g6 c9 `- E4 S+ a' j6 XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜' c& p' N3 Z  n
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73.Which of the following is a principle not used in stock making?( u( M$ D! F- h9 m# c0 U
下列哪一项不是用于制造高汤(低汤)的原则?4 k' s! J* c$ t1 t: n9 g
A:Start the stock in hot water.开始在热水中操作! e- c9 O8 t& Q

) L' w  [3 `, `# [; @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
1 V  M. ~, G# `7 v+ ]( DA:Remouillage 法语熬汤
7 p; K( a7 @4 B9 L- `http://www.haibao.cn/blog/post/176242.htm
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加油!
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