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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。  \& ]- i% y. i
. i& r; D" a- J; p5 M
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。
1 c& p% `8 l8 k' ~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
- G' t5 d" A) a( t' W) }1.Which of the following methods should be used to determine doneness in a New York steak?
* O. O- p5 ?7 a( k/ C3 X6 w) |- n) ^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)) G& ]+ ~/ h8 D( U7 ?+ C
A: pressure touch. 压力触摸
* f( H2 A1 O! n5 m8 \* l2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 [! P! n) Z* h, U' y+ Y8 x& C9 L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
; ]+ C1 N; q( s+ }A: acid  食用酸
' ?( O; s' m8 a7 s& Y% g! k) }. R3.Vegetables are major sources of which of the following nutrients?( [  B4 a2 p9 q7 b0 ^0 i
蔬菜中包含的主要营养有哪些% V/ n7 U% l" d
A:vitamins and minerals. 维生素和矿物质。
; M5 h& `: Z' q/ e7 e4.Cauliflower is commonly served with* Y, A; Q0 e; k4 W! P
花椰菜(菜花)最常见和那种酱汁搭配
8 }3 U7 r9 X- U9 vA:Mornay sauce. 奶油蛋黄沙司  ^6 g/ F- u3 i
5.Which combinations of products are found in pie dough?3 `6 k7 ~" n7 S- q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- \3 P2 [8 [+ H; U, s" B
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  r' c1 l& _0 T( ^; k) j! F1 ?
6The French term for mussels is 法国语青口(海红)叫什么
9 m  _3 ~6 M; P1 k3 cA:moules.法语青口,海红4 V( t/ |: O. }9 u3 ^" s
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, ~& ]7 s) c/ l: ]8 F8 i
A:faintly fishy. 稍微有点似鱼味* u) P7 ]' n$ i
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 \$ D8 T1 d1 Z  fA:2 days. 2天
7 G. S7 m1 g& f9 Y4 }% T+ c7 R9.What are the principle ingredients in ratatouille?
$ @9 K) {+ c+ A) x7 D: l0 c炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% {' w% D2 l" L. A# ], {A:Zucchini, eggplant, green peppers, onions and tomatoes$ P4 k% c- k3 X( ?
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 Q2 `/ B% T* n% `/ ]
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; N4 `0 C, M: y$ k# B+ v! ?
A:cook food in quantities that will be used up within 20 to 30 minutes.
+ z2 L2 V& S% k! d大批量烹煮食物要在20到30分钟内; e0 }1 u3 [0 X" L* q3 u
11.What person has the authority to issue a Health Permit?1 t' ]! y5 |7 B) O3 R
谁有资格颁发健康证(卫生证)。6 g  T1 ?: {. S5 z8 c
A:Medical Health Officer.
) d& H- a1 Q, M0 ]医疗卫生官员。( K8 `% @# [- w: O& S- u% q
12.For what period of time is the health permit valid?, r( v, A7 @/ d, Y% I9 c4 G4 C
健康证的有效时间是多久?/ g5 r, u- D5 B" j2 ~& p
A:12 months.12个月/ C9 O$ @! y+ E  Y4 z8 W4 X, k( R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 v, m( K3 ^: m& ^9 h5 M" Q! y
在食物和饮料准备区,通风系统换气的标准时什么8 G( D) _7 B# H( C. K
A:08 times each hour. 每小时8次8 q9 [5 S* B- M% s( a( T- @
14。The minimum temperature for manual dishwashing in the wash sink is( o$ R8 m9 B  r6 k5 @+ J3 T3 X7 Z$ Z
手工洗碗,洗碗池的水温最低多少度?
" V, D+ |: p& c# Z% C1 IA:110 degrees F (43 degrees C). 43度" F! I2 I) k  ]6 q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 F9 d* G. O: g+ C/ h+ U. G8 Y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ `; W4 q4 O2 a6 R- f2 CA:180 degrees F (82 degrees C).  82度
/ f' n! X: F1 z$ R! ]$ q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& y& W) c) i  q  i# F' X
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  l8 |7 b) Z' u- nA:en papillote.  法语自己理解4 c( @8 f* f) X
17。Wing or Club is considered a1 `1 Y) E, X" b2 z' \
翼和CLUB 被看做是一种...
$ j! G4 k: L. _$ }  k. WA:Bone- In Cut     带骨切& e$ U+ f: I2 [  i# v% O
18。New York is considered a   纽约牛扒被看做是一种0 s4 ]% [5 M. V9 o
A:Boneless Cut     无骨切/ o# F4 ~6 S6 V
19.In general, a court bouillon for freshwater fish will contain4 G9 G- _5 A! J$ C3 \+ _! Q7 q% j
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
, L3 d& V( i1 N1 W, }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, N/ v9 g4 ^/ |. R3 T1 `/ U和做海水鱼同样数量的调味料和香料
. V  A- l, p/ \" G& ^20.Anise is very similar in flavor and appearance to# `; h# _$ h& h. ?" e) x+ ^% K
八角和下面的那种原料有相同的味道
' z! E; Q: v; P4 AA:fennel  茴香
5 q, M' h1 }' ]! |21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: M( ?# D/ I' H% S下面那种原料更像大葱且有平面的叶子
# o* K# V! L2 D' F! rA LEEKS  似蒜葱 (这边人叫京葱)
5 O, d) L' v5 ]22.Which of the following cutting shapes refers to a small dice
( N7 K3 R  Q; }; d* I5 b, d下面那种刀切形状指的是很小的粒(末)
; G6 X3 z; z; s% B5 ~5 {A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ ?' @0 c0 i; |) N+ O
23.Oil is added to the water for boiling pasta in order to
5 n  Q1 g! B4 `  E  j2 |% o  K向煮沸的pasta (意大利空心粉 )中加油是为了5 u6 l, i; v8 Q1 D2 \
A:prevent the pasta from sticking and to minimize foaming action.2 _' c1 n) t3 F
防止面条黏合并降低发泡。
  m( |2 u2 V% s, G- s% a1 N% Q24.Which pasta dish features pine nuts and basil?
2 R4 ?* d( r: X$ X下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ \; b. q6 U; iA:Pesto.一种绿色的意大利面酱 1 q5 S% l7 G' k& H0 t) s
http://www.tianya.cn/techforum/content/96/563836.shtml
$ _" G6 ^& F! m* }9 ^# N1 v! q
25.Which of the following is a spring vegetable similar to spinach?
$ ?$ P4 X( x" d4 T7 D下列哪项是一个春天的蔬菜类似于菠菜?& ]. q, r+ x7 s0 M
A:Sorrel. 酢浆草。
/ F5 Q" z7 z) Ehttp://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:
7 H7 `% ^9 A% M( Q) D8 P" J哪位厨师最早带来高水准浮夸的美食. [' ?2 Y8 B$ f! N
AAntonin Carême 人名 安东尼·卡罗美
; I  H  s& q5 o! U4 a( [3 e& m$ G2 F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% L. R7 r& S8 M+ `; l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- e$ u; x# H. \. l( ]
A:Cast-iron stoves         壁炉" W  r# D* ]5 N. e" n* i
http://www.usstove.com/products.php?id=61 S. q; B- ^# u! c3 O; p# v* w6 D
8 ?7 y. h, M2 ^
28.The French term used to describe the roundsman, or swing cook, is:" @7 A! X# l" U" U2 J' S3 [7 g
法国术语,用来描述roundsman,或摇摆厨师是:
, R! W4 ^1 p7 p* E4 w! PA:Tournant   图尔南, q1 A+ z  F5 k/ M" C! L1 g

  L6 A# T5 t8 H% T. L29.Another term for the wine steward is:& m# B9 G, _% \/ g5 z
葡萄酒侍酒师的另一个术语是:4 V! l# [1 U0 \9 `
A: Sommelier 侍酒师) Q& e( ?# S, R! R3 T
# _: U& e- i& m) _+ u* C! t
30.Molds, yeasts and fungi are examples of a:
" V& b1 H# A1 c' @3 ^" D霉菌,酵母菌和真菌是一个神马例子# N  S) j" R/ ~5 X: G2 d% N
A:Biological hazard 生物危害4 t+ X0 j; ^! j; C& \
7 B/ s. S- {% e+ Z1 Y* z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ p) X. }* E# W/ e  S$ w, l
根据加拿大食品检验局,食品的危险温度区在多少之间:
( N- v1 @' c/ W! d( E  i2 ~2 uA:40° and 140°F (4–60°C)     4-60度
6 S) H& M9 r4 H
  \6 o2 w; N; E# d32.All bacteria need the following for survival:/ Z3 Y' X* c  ~& j" Y
所有细菌生存需要以下哪些内容:
" c  V) o/ t4 r  ]# _4 [A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 m" G& _) L. ?. z- U7 P# _
" }) _3 r$ x, W% c8 D3 Y9 m5 [
33.Which of the following correctly represent critical control points in a HACCP system?
# s/ \/ O8 K: T! m0 Z以下哪项正确表示了HACCP体系的关键控制点?
9 K  g% N" D9 D( Z. _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # J) |# r5 j0 a! s6 a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 ~: t$ Q; a, N$ P  n: r$ r! l" C) A" w! I: j1 w7 t# E$ g
34.Which of the following is not an example of a carbohydrate?1 S- @/ h" y) [4 d4 y  K
下列哪一个不是碳水化合物的例子?
% Z% I% {. k6 W* l; bA:Essential nutrients 必需的营养物质6 ^* c4 X1 q6 S# U  ]8 S
5 h" l2 }0 j( f8 M: t# }+ X
35.The process by which a liquid fat is made solid is called:% x- M8 K& ~- b+ D, e, h
液体脂肪做成固体这个过程叫什么( P: G0 C. ]# L& V& [9 T
A:Hydrogenation  氢化9 A) }1 I+ Q8 a0 c1 i- D

3 M( \7 O* ]2 F4 K/ E/ r9 ?36.Which of the following is not an example of a fat substitute?
; t$ L! m( b3 b. r8 m/ B下列哪项不是脂肪替代品的一个例子' q0 f8 @- f, I# l8 ]& b  F, h
A:Acesulfame K  安赛蜜K表) W' \3 F3 R' L5 ]8 s
% P1 b7 r6 S5 l/ b+ H: C2 A; O
37.Health Canada requires that a product labelled "fat free" contain:0 _: ?$ N/ ^+ H& A# N. U; B
加拿大卫生部要求的产品标有“不含脂肪“包括:  v: j! O2 ]4 l% v2 I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 A8 F  l7 x+ a
" t7 m! [8 c% l6 f/ A
38.Which of the following is not a problem associated with converting recipes?
  U' w6 L# k/ C6 \* C% p  B下列哪项是不相关联的转换配方问题?+ {# _% Z1 g" x5 v+ j2 \4 o
A:Unit cost 单位成本
: k* H. J2 e) A
- H. f' M# M+ V; W! o& {: x0 _39.The condition or cost of an item as it is purchased from the supplier is called:
5 G' \, C0 r, ^& o从供应商采购的物品的品质或成本叫什么" J: ?) w+ \! N# w; i- C
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:# w2 t2 }7 e+ T+ f- x) e( E8 P+ `
在新货到来之前用于日常所求的必要库存量叫什么
+ C. g' ]# l; B0 P" KA:Parstock 基本日常最低库存0 C4 D) Z9 f" u9 p; G
; S( ]4 G/ w1 S: @
41.Which of the following abbreviations is used to describe the proper rotation of stock?; v' H: ?' `' q
下面那个缩写是用来表明正常库存流程?
1 I6 ?, P& q5 Y! Z5 s3 v. t5 z) d3 uA:FIFO=FIRST IN FIRST OUT 先进先出
( {0 S- v" |$ T' d; Z4 y3 V6 g! C1 X, R* t
42.Which of the following knives is used to turn vegetables?
. R0 e) h& R- p, Z0 S% w! _  X下面的那把刀是用来打开蔬菜吗?4 O/ U* t' F# M3 V
A:Bird's beak knife   鸟嘴刀
- O$ Z! J; G9 i. h1 u( c" Y, rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 t- Y1 J- Y" y6 M, F) ^
3 p+ n  O/ T* w$ l43.What is an instant-read thermometer best used for?* e/ D# N8 l  U8 V3 c
即时读温度计最好用于那方面?( Z  t& ?) @- t( s& y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- P1 A$ U6 ~$ \
7 @) B9 g) l6 N, c, h2 d. {44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* `! b8 n; @/ r2 U6 U下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 W' p+ ?1 q* e+ J% Z8 gA:Cast iron 铸铁
* l* a# b! w" H7 B: T  J# c# \/ c1 Q
/ y4 ~  J* ?' v( c& w) [7 O, e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ h+ z  o( A  ]* D4 [4 t  e哪件装备下面有一个可移动的碗和一个S形叶片?# }  N3 t) {3 Q9 i, M# q) Y
A:Food processor 食品加工机
+ _- X4 d  J3 M1 @. s7 ihttp://www.google.com.hk/search? ... iw=1263&bih=572
6 w( G$ W" c9 x. {' J9 W& E2 D1 r$ Z. d  R8 J
46.Which of the following is not a rule for knife safety?
( B3 F' J, [) E# Y1 D下列哪项不是用刀的安全规则?/ \0 U  q$ Z8 R4 [* R! t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" ?7 z( B$ H+ W: l. c- h

0 P. r! y/ L. A' C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 f: H+ N3 l" x* q! F5 U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# ?: E* F3 c. ~8 y7 }8 B; g
A:RondellES
5 a( `% @1 [' h2 \4 y: p% \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: q( Y# ]7 ^: }

$ N- r  M; M7 K( Z; Y& |1 ~9 L48.Which of the following is a diced cut used to garnish soups?/ C$ _( E4 |& b. m" {- }: d
下列哪项是切成小方块用于汤的装饰?
- B0 @! ?. i4 U$ O. hA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ E6 O, w! l! p9 Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 k" f& _% y3 \# P. g% D  `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!!——# d  k* u0 _9 c6 e1 u! K
A:Gaufrette
$ q+ E. S: }7 n: Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ x6 u2 F! I. o, U/ }- p. C  {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ E2 a0 l2 \6 j0 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- M3 N4 M2 p! j3 o( S! i5 t% H4 _, g. c7 |0 ?; p4 y' \( `
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ I5 |& @, l4 E: 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)# ^- f& V' ?7 M5 _
A:Cilantro 胡荽叶 香菜6 @( K) ^1 B5 F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* I$ b3 l/ C" L" H% l+ M$ X! o0 F# ]) k; U
60.Allspice is made from:; ^# j5 ~4 g: ]
多香果,  多香果香料是什么* w7 _# |3 Q9 n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 v" ~5 ?; a: \& `0 h' v8 W  _
A:A dried berry 干浆果) ]$ d9 _% C) v8 A

1 U% h) [. @1 n& Q# P! d' O61.Which of the following are used to make a sachet d'épices?
1 S7 U% V( [1 \6 P9 X' Y下列哪些是用来做香包德épices?; ^) @, {9 f* n. b' ?2 k# ?
http://www.sachetcatering.com/- C0 [" d! o" R' p6 M7 n" d! I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
- r/ s' F0 x. I; f8 F下列哪项不是酱油调味品的?
; g! f% r+ r8 ^! dA:Wasabi 日本辣根
/ N3 R% F+ O# y) [. S1 U8 B# r. q& I( k& v
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 T7 i/ b1 O: b4 ~3 j
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:
3 }3 H; D) Y6 z3 F) }3 C, PA:Pasteurization  巴氏杀菌" Y1 R' }4 j, y

4 {; Y$ r0 U% r7 o  d* r0 L64.Which of the following steps is not the correct procedure for whipping egg whites?
1 L& b) R3 g/ b8 p7 M. `& z' _9 S下列哪个步骤是不是正确的蛋清搅打程序?8 ~# o+ c+ t  l1 b' `% U7 h7 j( Y+ W" A; j
A:Allow to rest before use. 允许休息后方可使用。
/ d, a  s+ z( _
+ c# t" N3 }( G  w. T6 T65.The weight of a large egg is between:一个大鸡蛋重量介于:
% V# o  C, p$ g9 z. CA:56g and 63g 56克和63克0 H7 W# K6 k) q; ?' z

0 y1 S, }( N0 t, }  U66.Evaporated milk is a concentrated milk that is produced by removing+ T" |) O0 a! X( F4 b, P
炼乳是一种浓缩牛奶 是去除什么做的+ D% n; g1 `6 m2 f: g' w
A:60% of the water 60%的水
0 {, P7 x; r. _' ?$ g
  ?9 \) @8 F/ u2 ]67.A method of cooking that transfers heat through a liquid or gas is:
6 _) y& }3 [( k5 n/ I一种烹饪方法,通过转移液体或气体是:
5 C0 {2 Y# q1 v- zA:Convection 对流( I$ J# [* j; r! ?, ^  |$ F

3 y1 B( o) t7 W* i& I& c8 y; w68.The cooking of starches is known as  烹调的淀粉被称为6 o/ R& D7 t5 j& c# z! O
A:Gelatinization 糊化
; z2 H* h) m7 v- ~' I+ _; U; R9 R) A, `- [* f, i1 ^# z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 i5 f" A( i$ T' i* g9 `8 WA:Braising 烤' y  H  y1 c8 W0 q. I

, v& B& m9 v' `" z4 y& q70.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:2 S) v& I9 a9 R% v) r7 I
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 W2 p! l  n4 U* J3 t/ W1 R

' u8 j( ]; Q4 t6 K$ ]5 W71.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$ M  v* ~; Q& R8 n! [% p
A:Fumet 原汁% u! M3 r2 I0 o; Z
- X+ v+ a0 P7 |2 w! L0 J3 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+ Y8 A' ~5 I9 O/ q% V$ Z3 O" x6 q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! j+ t1 P9 M( L' ?: n& _8 N# E
4 H. d) k% E) o3 r/ |! [4 {$ Z
73.Which of the following is a principle not used in stock making?
4 q, r& t8 a+ s& Z下列哪一项不是用于制造高汤(低汤)的原则?$ R' m  v7 n6 c: ]+ u8 k! A0 x
A:Start the stock in hot water.开始在热水中操作
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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) m. e" Q! {7 F
A:Remouillage 法语熬汤
2 K6 V! l' G+ khttp://www.haibao.cn/blog/post/176242.htm
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