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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 j; }8 p" X4 I/ |5 G) S

% Y$ A9 e: `8 K4 u- Q7 p9 o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。% W* i& c$ e3 Q) U  d
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
- D8 L, w3 [2 W' \1.Which of the following methods should be used to determine doneness in a New York steak?
$ Q0 Y8 u- U4 E. I; y7 k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)
% \: {& S7 @6 L, HA: pressure touch. 压力触摸4 S  N7 d& r$ a) c0 t& S1 z8 M
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 o) @' L- U- q4 ]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 x+ j# r% s3 V* N/ iA: acid  食用酸
( }' y) N/ e6 z3.Vegetables are major sources of which of the following nutrients?5 w! }! s# M3 @! l! h" W5 O9 P* a
蔬菜中包含的主要营养有哪些9 N1 Y5 Q' Q4 q' u- _
A:vitamins and minerals. 维生素和矿物质。
0 w! `( \& J* u1 g  Y. P( l( ^4.Cauliflower is commonly served with5 P# x1 I0 }+ R) A3 C7 k
花椰菜(菜花)最常见和那种酱汁搭配
6 U& {- ^+ |0 V+ v' YA:Mornay sauce. 奶油蛋黄沙司
4 C' x% H! A- J5.Which combinations of products are found in pie dough?
0 b$ i2 r' [3 d4 s" Z6 O下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; g! C/ o* d$ q$ v; u& J1 }  qA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ _2 e/ t! |8 i9 U6The French term for mussels is 法国语青口(海红)叫什么
* F, v; A) N* W4 IA:moules.法语青口,海红
7 n/ ^) M/ \4 @. \8 _7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) \& \9 k' O# o9 O- O9 Y
A:faintly fishy. 稍微有点似鱼味
1 q/ Q# ?4 S, w( ^4 M* Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 Q& x, y/ Y- R& i0 rA:2 days. 2天
6 c- B2 K+ C' }# V2 O9.What are the principle ingredients in ratatouille? 6 ~, }2 G, L( b# i% I5 l) n- D
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 \2 V4 \0 j4 p
A:Zucchini, eggplant, green peppers, onions and tomatoes$ K' v, X! B4 X2 ?3 `
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 [& y4 A: @* D/ ~/ n0 _9 f
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 [/ @* W% s( m  B, q; wA:cook food in quantities that will be used up within 20 to 30 minutes.
: Y' S' C1 k  _! V8 Q" n大批量烹煮食物要在20到30分钟内, z' i; W4 H# E6 @% \7 _- j5 }
11.What person has the authority to issue a Health Permit?
6 n: M! [- Q* k$ N% L' ~谁有资格颁发健康证(卫生证)。4 q7 m. B8 U$ S) I6 D3 Z
A:Medical Health Officer.
5 L4 U% i  R" h9 o9 p: o医疗卫生官员。
; I. \$ I0 n9 v- ]6 n9 I1 g, f12.For what period of time is the health permit valid?
% Z% n3 W1 c7 v: ^, E3 u5 @健康证的有效时间是多久?
9 w: n' b; o5 w6 M5 B$ KA:12 months.12个月- @* C# T7 b* ^5 m; @
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' K+ }+ }# d" `4 m& C7 e' [
在食物和饮料准备区,通风系统换气的标准时什么" c3 ?. o8 e, S  I! J
A:08 times each hour. 每小时8次
% t) D  L9 k; [5 Q14。The minimum temperature for manual dishwashing in the wash sink is
- ]" W2 Q2 L! b9 I# ^6 e手工洗碗,洗碗池的水温最低多少度?$ Q' u$ E' F* y& W3 N& s9 ]( Q
A:110 degrees F (43 degrees C). 43度/ d3 T/ x: T2 W$ v- J- |
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 g# |) D& g+ F/ n4 x& V4 `, b0 G4 `用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 Q& D8 c6 z  u# v; v  {A:180 degrees F (82 degrees C).  82度  g% Q$ D6 v% A, `+ b# e6 s2 b/ m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ y$ ^" A0 U; d/ ?+ a用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. ^% c0 K, v% D2 YA:en papillote.  法语自己理解
8 x& e9 m# {$ V6 c$ I% C17。Wing or Club is considered a# V2 M# k. A- h) g8 z
翼和CLUB 被看做是一种...
, @7 Y# H& M% @$ o* E' x4 t' vA:Bone- In Cut     带骨切8 t6 e7 e1 d5 Y# X7 u
18。New York is considered a   纽约牛扒被看做是一种
- j9 h$ \' x5 f+ g  F* rA:Boneless Cut     无骨切
8 v7 I$ ~; B3 j9 t( b19.In general, a court bouillon for freshwater fish will contain
$ ~# ]5 L: N- K! m7 r" t( @0 M1 L6 O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; ]  v$ T% P( A; d2 v4 G; r2 N
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 I5 e& }# A( @7 C和做海水鱼同样数量的调味料和香料# r. x- W# r5 z
20.Anise is very similar in flavor and appearance to$ _4 V1 H8 m: l+ a, @- ^6 n6 J
八角和下面的那种原料有相同的味道* {' P! d. [5 C+ P3 L) e
A:fennel  茴香
! O! m" f, y9 W6 Z% U" ^/ R6 k. R4 r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# a4 b, I/ @) B  @
下面那种原料更像大葱且有平面的叶子9 E, j& q* T' u: h6 U
A LEEKS  似蒜葱 (这边人叫京葱)- q5 A6 y$ {8 r' X
22.Which of the following cutting shapes refers to a small dice
( r4 ^; M* ?$ W0 q5 k1 v下面那种刀切形状指的是很小的粒(末)& R) x! e) ?. I; K) F2 ~! p
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 ]; _( ^0 p& [5 U6 m0 z23.Oil is added to the water for boiling pasta in order to9 o( d9 k& |9 y5 h4 X/ l
向煮沸的pasta (意大利空心粉 )中加油是为了
7 Y7 a  y: x: ^A:prevent the pasta from sticking and to minimize foaming action.
2 D3 w. z1 S  e# L' D' V" W防止面条黏合并降低发泡。
# {# ~, X4 M7 ~8 t24.Which pasta dish features pine nuts and basil?$ y# \2 @6 G) o! ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). F4 n: L( X5 \
A:Pesto.一种绿色的意大利面酱
5 x4 ^" ]! m# mhttp://www.tianya.cn/techforum/content/96/563836.shtml
' J# r6 g$ h7 ]& `! m& E: `* n/ t
: I3 U5 D; k" Q9 c6 B25.Which of the following is a spring vegetable similar to spinach?
5 }8 }2 ^: l8 @) p5 }下列哪项是一个春天的蔬菜类似于菠菜?) l8 C' R" D1 W: l% o0 _, N+ ~
A:Sorrel. 酢浆草。) j% a& [$ U$ X
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?
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:/ u3 B3 @' g' k, V. d
哪位厨师最早带来高水准浮夸的美食- B: k# r4 T  L7 \1 U+ \1 t
AAntonin Carême 人名 安东尼·卡罗美& x6 x  H1 F4 O

( }$ w; H4 B3 @# q" `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" r- M) C& T4 F/ F" f& [; G% u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& g) l  Q4 F' R' x+ I0 Y, c6 G
A:Cast-iron stoves         壁炉* u! M: h# A. U' a. @- K; f
http://www.usstove.com/products.php?id=6
9 e  q7 I/ {& n4 ~3 J- B2 V4 t) }0 E" Y
28.The French term used to describe the roundsman, or swing cook, is:' R0 a# M. _0 r
法国术语,用来描述roundsman,或摇摆厨师是:
+ s) M6 s- W' P" X5 CA:Tournant   图尔南
: x6 N2 R1 z  x, e
* {- ]4 j; m2 D29.Another term for the wine steward is:
1 q" I* v) K3 |) z葡萄酒侍酒师的另一个术语是:
0 t# R2 f$ Q# RA: Sommelier 侍酒师( p4 g4 k8 `0 |. X) p* d& N

( F+ {2 Q9 e5 a  W# l7 ^30.Molds, yeasts and fungi are examples of a:* J* M; v! n( X. T. S4 G+ a( N3 e
霉菌,酵母菌和真菌是一个神马例子, ?' f0 }5 a: f7 n9 `( T
A:Biological hazard 生物危害1 o- L& Y2 W7 W3 L# v+ ~5 i( y% Q4 A

3 V$ u7 {5 x3 ~( u. d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 H: o+ O" C, M+ I  F
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ u9 _0 U2 ^3 z* _% e$ ~. A& X3 G4 `; Z. HA:40° and 140°F (4–60°C)     4-60度8 t& t$ A: {/ u: p! P
7 \* ]; D& Z5 t4 \: k3 ~* `& _/ ?7 n
32.All bacteria need the following for survival:
" }6 K3 y$ x. P: ^9 E* a% m所有细菌生存需要以下哪些内容:8 i+ n- t( e  V3 |( j2 j
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 O& x# v3 I/ U8 u  s6 F) M2 E% `# r8 C
33.Which of the following correctly represent critical control points in a HACCP system?, S: u  N) Z$ R9 v
以下哪项正确表示了HACCP体系的关键控制点?
% s1 ^0 G! C# p2 T8 m$ _7 CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 k/ V7 t1 m3 |# V, y% `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 F* m& q2 M9 D- Y: v9 X% o. ~% r

+ ~) M7 A) B: [34.Which of the following is not an example of a carbohydrate?
8 E9 I* m) T2 m( X) z1 o* W下列哪一个不是碳水化合物的例子?
. v7 x) d; r$ N  OA:Essential nutrients 必需的营养物质
  [6 M. w3 w: Y3 U2 R
; r0 L( f/ _' V35.The process by which a liquid fat is made solid is called:( r0 `+ J7 e. `' ^' G
液体脂肪做成固体这个过程叫什么2 s5 T9 f8 C* {" u# I
A:Hydrogenation  氢化' k- q/ }" E, i& e
, ~# Q* K/ S- I+ t* n9 b8 A1 k4 _
36.Which of the following is not an example of a fat substitute?% _- n% Y, s  k' i) T, _8 k
下列哪项不是脂肪替代品的一个例子
7 u5 r3 K0 y9 A4 `3 CA:Acesulfame K  安赛蜜K表$ U4 Y9 D0 M# s* l
, Q( X5 L4 [5 q2 P/ k; w
37.Health Canada requires that a product labelled "fat free" contain:
7 t+ W7 b) X6 s+ b4 e$ f( h加拿大卫生部要求的产品标有“不含脂肪“包括:, z+ T: |9 T! K$ B, u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# [5 d! }$ g5 C2 k8 U, F3 L0 o) J1 C
1 G. ]; w% J; T4 x# @
38.Which of the following is not a problem associated with converting recipes?
: }% ]# \' h# p9 d2 S! |5 H$ N下列哪项是不相关联的转换配方问题?- W7 u3 l/ M! F1 d2 _
A:Unit cost 单位成本
4 G2 {4 ^1 z- T4 P: M) {/ e
! @& g% Y2 T$ k2 h  w0 k* ]/ B39.The condition or cost of an item as it is purchased from the supplier is called:/ s0 y# f$ S, m" s5 Q0 |/ e4 ]
从供应商采购的物品的品质或成本叫什么
2 g! t5 h( j; R& Q9 p; }A:As-purchased cost 购买的费用
4 s7 }! C1 T8 a" e
3 U, }9 |0 j3 O6 D3 Z  H$ G6 Q4 {% b* l40.The amount of stock necessary to cover operating needs between deliveries is known as:. F* f; c9 f, b' q; h
在新货到来之前用于日常所求的必要库存量叫什么
# h1 `) M, {* ZA:Parstock 基本日常最低库存/ H$ `* v% J' Z

4 D' \1 ]; G8 W1 H( y2 K41.Which of the following abbreviations is used to describe the proper rotation of stock?: T/ m  ^9 L- n  W5 N
下面那个缩写是用来表明正常库存流程?' q3 z6 A& f6 R% X$ V3 n
A:FIFO=FIRST IN FIRST OUT 先进先出8 b7 w) A9 T0 J
7 I# e* T( j8 u$ i
42.Which of the following knives is used to turn vegetables?
; B" v; ^; L' |* a# O下面的那把刀是用来打开蔬菜吗?
1 G, W4 r+ ~1 P+ wA:Bird's beak knife   鸟嘴刀
4 k8 h) f4 D) S7 @. J  ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird& V" \! U" {( N

& w: [0 [. S4 A2 B8 i8 c+ Q( ^43.What is an instant-read thermometer best used for?* s. c  S! C7 x% n& u
即时读温度计最好用于那方面?8 o; w) j% n; {0 B8 A( T3 k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 M! `* y% q/ R  ]  [3 v' U! a3 j% \, z* y% A7 Q, P. w  V
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* I+ R  \! [$ q" Z* h8 y. ^6 ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# \8 Y& O, b7 a7 k; s) `A:Cast iron 铸铁
! N  e. M8 l/ h1 t9 d2 Z+ F
3 }* D: x' S$ C" y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% X/ N, P/ }0 \* x0 [哪件装备下面有一个可移动的碗和一个S形叶片?
- u" a" ^. h8 M% D/ jA:Food processor 食品加工机
* {. _! g- a, fhttp://www.google.com.hk/search? ... iw=1263&bih=5728 J3 w0 H  l* ?
6 i; X" T% b6 `6 ^$ W
46.Which of the following is not a rule for knife safety?9 K" A; D2 h* T0 d8 |# F8 D1 T* |
下列哪项不是用刀的安全规则?1 p8 R, R5 N' d2 \& ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 j" w) g  U9 S; S
- e4 m: v% {5 F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& f$ `3 z0 Z. U! h2 t& X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* e; P3 l) Y, i& r4 V1 X, |# F
A:RondellES
! a  e4 b5 T- ~0 G6 i: n% ^. Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  f& g, G6 o5 ~

- z7 e" Q( I" e+ k; z9 u, l7 C48.Which of the following is a diced cut used to garnish soups?
% s- Y" ?) \( y' q下列哪项是切成小方块用于汤的装饰?0 {2 w/ x: Y$ o- a, r& {
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 k( f! w  u% ~. f; n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. N1 W! j4 b% M* d& p' |5 A
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!!——" F2 u3 y# V! f
A:Gaufrette
" j* w5 o5 v  ]5 T) C" O! ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 m, g2 `% A! s, Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! t9 n5 p  Q$ R! H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 X* ?) _+ Z0 Z! \
0 A! I7 H$ \, q4 A( E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 x6 }  y5 q1 {( W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)
7 l2 E6 p, x- U  d1 hA:Cilantro 胡荽叶 香菜
0 z( n" \5 r0 S; D9 Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 {. d/ a5 u( F+ s: Y  R

( r" {' ~, O& \60.Allspice is made from:4 H. M  w  |0 j( Q$ B
多香果,  多香果香料是什么5 o, C$ m. }! l  f9 |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 i1 ^3 [4 T* _: h) M1 O# tA:A dried berry 干浆果
5 l5 M: J+ p+ f) k: j" `8 N, K; ]  t+ l0 i$ H" D! J1 Z' U
61.Which of the following are used to make a sachet d'épices?
1 ~# z+ A: Q  z8 ~# ]下列哪些是用来做香包德épices?
0 _% `; Q1 u/ q8 bhttp://www.sachetcatering.com/
; \, ~, w+ C: t  F" Y9 vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# p* c7 L/ j; C5 {# U
, p2 Z' Y. v: r+ t! R( Q62.Which of the following condiments are not soy based?
- t, X: V) e+ Q! r; A- G下列哪项不是酱油调味品的?
2 m  q" z/ E4 w% \A:Wasabi 日本辣根% f; I" k4 K$ b9 w- b5 o" F3 _

3 e9 x: j+ b& C7 r( C. h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& q' M6 Q) m9 j' n. h
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:" i7 t, B. k" {& g: ~) ?, n& x
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?, m9 }0 O) D0 n/ `2 X& \$ g
下列哪个步骤是不是正确的蛋清搅打程序?
, X' B0 i' |7 K( t/ ?* WA:Allow to rest before use. 允许休息后方可使用。7 C7 Q8 S7 y3 Q" R$ L

7 Z/ v  `5 B3 s65.The weight of a large egg is between:一个大鸡蛋重量介于:. V; [( t* s2 d- [; x
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
. h" B+ ~, |3 r炼乳是一种浓缩牛奶 是去除什么做的
$ R! R- i: l1 Z3 fA:60% of the water 60%的水9 V6 J& l; \+ p% e

: A9 Y0 r* }, t67.A method of cooking that transfers heat through a liquid or gas is:
; d; ?: G4 t5 p) S+ R: e6 I3 v一种烹饪方法,通过转移液体或气体是:* E2 Z1 W) K) I
A:Convection 对流4 J+ P% R3 v2 I7 K" t' n0 o
3 @' A( K3 L/ `- ^0 @( \
68.The cooking of starches is known as  烹调的淀粉被称为
. a- u5 f& T6 z# D7 J) B: YA:Gelatinization 糊化8 _3 R$ u# D- f3 O

. a7 L" ?% e. h" U% G& s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- V( V6 B: W  u3 w
A:Braising 烤
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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:
7 C. X0 |+ Q) Y6 IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( H9 S' c0 P. v* h3 r) a+ ^

' E4 Q: h' e: X( [0 ]5 M71.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
1 B( U7 s3 V$ [6 k0 ~! ~/ [! i6 `A:Fumet 原汁- v! t0 Y0 S5 f. a# n! q
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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" S/ k0 u7 x: ~8 w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 a* X+ Y* U0 Q$ m8 R
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73.Which of the following is a principle not used in stock making?$ T0 \" u# T+ G
下列哪一项不是用于制造高汤(低汤)的原则?
8 Q2 Q9 X9 A) S7 u: f2 {A:Start the stock in hot water.开始在热水中操作9 M/ C2 b' I  \/ l8 S
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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
* m3 F2 V9 h) m' E" l+ K# U: j% Q) X3 RA:Remouillage 法语熬汤
1 z  m: E8 l! F  N" B- ~4 a( phttp://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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