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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。
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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。4 M/ @& a$ F( b5 _4 V* @
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# w& B7 T( O% q9 b
1.Which of the following methods should be used to determine doneness in a New York steak?! I0 n! ^" b! T0 l
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): {" e7 A$ Z/ J
A: pressure touch. 压力触摸
1 }" A+ v2 |" z; b2 b3 y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ B4 j0 Z/ \/ A$ r
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4 J0 }: w0 c- F
A: acid  食用酸
) h8 M" p3 W9 e' h3.Vegetables are major sources of which of the following nutrients?
- Z; S/ F* _" d: d4 I1 ?蔬菜中包含的主要营养有哪些! m6 y  m) u& `5 G: z/ R' `
A:vitamins and minerals. 维生素和矿物质。+ m9 F! S% G3 n0 y& U/ T# _  }+ s
4.Cauliflower is commonly served with& v6 |) i. |8 i+ o3 v3 k8 g
花椰菜(菜花)最常见和那种酱汁搭配
2 ]) \/ C8 o' I7 D7 ZA:Mornay sauce. 奶油蛋黄沙司
- T8 G! [/ R3 p3 d# m5.Which combinations of products are found in pie dough?
2 G/ p9 W  C- o" c下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)6 ?2 ^  e: h/ s7 C
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ Q7 ^" u& _7 s. v% `  h6The French term for mussels is 法国语青口(海红)叫什么$ L1 h+ j6 Q4 ?2 |  Y+ I) U
A:moules.法语青口,海红
. ]$ i& G) m/ i, E. B! Y' C4 ], F' A7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 i4 [  _1 p$ u: g& q% T9 v+ TA:faintly fishy. 稍微有点似鱼味
" N& J6 W/ a) V$ z) T# I' G5 P8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, D$ E9 p( Z: Z( c) CA:2 days. 2天
1 `, }. f( M4 V) Q9.What are the principle ingredients in ratatouille?
: n5 S, [* F  c: M: o$ f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% k' B+ W' Q2 k; P) R- ^9 dA:Zucchini, eggplant, green peppers, onions and tomatoes
) M" b% n! E- I* u西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 k. `; o. `) \' b5 j$ [* G, A; T) p' v
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ S# G7 a7 ^6 a8 j" |& M9 ~
A:cook food in quantities that will be used up within 20 to 30 minutes.& E  ]6 V$ [! S9 K/ O1 g
大批量烹煮食物要在20到30分钟内* g  q  s, S7 C9 {5 i5 h: C/ G
11.What person has the authority to issue a Health Permit?  c' e, Y8 ?, m8 T% m( B
谁有资格颁发健康证(卫生证)。
8 j! L, A7 R! W/ W+ ?( m/ b; @A:Medical Health Officer.. |9 D6 I9 q+ D8 g. A& E8 {
医疗卫生官员。
2 r' M# ^. r/ v$ i6 [) }0 r12.For what period of time is the health permit valid?/ V. o8 u2 h. s8 p/ ~5 L  p
健康证的有效时间是多久?9 l7 S+ v3 H* V$ Z
A:12 months.12个月* Y) ?2 K  k3 V% N. n5 P& w
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 f* y2 [' E! r4 j4 I在食物和饮料准备区,通风系统换气的标准时什么
) r3 n4 ~8 x0 V% DA:08 times each hour. 每小时8次
2 f0 h1 v' [% n14。The minimum temperature for manual dishwashing in the wash sink is/ h3 U4 B5 P$ K, J
手工洗碗,洗碗池的水温最低多少度?7 G, X4 f. ]3 I6 m
A:110 degrees F (43 degrees C). 43度
4 L+ u6 m) D) s8 ?  E+ y  {) V15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# [6 {6 v* A) v1 I8 p用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' |8 w9 w. }! G) }: rA:180 degrees F (82 degrees C).  82度0 q, j& r: k/ o6 h& C: q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 @6 U3 C2 Q6 R) Y( x( n+ W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, m; e  i) M1 v; K3 q1 WA:en papillote.  法语自己理解
6 J0 U" w* b9 v1 P1 `6 s1 F17。Wing or Club is considered a$ A+ o3 I+ f( @3 \, I! y! x
翼和CLUB 被看做是一种...( V' a1 f6 F; M6 [# m( ?$ j
A:Bone- In Cut     带骨切' L6 |! }8 B/ H4 q- I4 Q3 S7 l
18。New York is considered a   纽约牛扒被看做是一种2 ]! i& I* r+ Y0 \8 `
A:Boneless Cut     无骨切& x- y1 I3 @" B: @& y2 [
19.In general, a court bouillon for freshwater fish will contain, z! j# D1 t2 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9 i+ I$ t: _9 p2 r- p. g
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* w- ~8 O1 v! J- y( D, ~8 M" v8 `
和做海水鱼同样数量的调味料和香料
0 Q/ ~6 p5 S/ ~; }( k/ D5 ]20.Anise is very similar in flavor and appearance to
1 y+ M7 p( s  Z6 j+ v八角和下面的那种原料有相同的味道  [# I: m( r8 T& O' L
A:fennel  茴香# h8 S+ `8 m+ w2 v
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' c# W9 ^8 m- v8 S+ x& E+ j2 h; L- N
下面那种原料更像大葱且有平面的叶子
/ B8 Z! i' h/ UA LEEKS  似蒜葱 (这边人叫京葱)
3 W# y* L2 R1 w1 I3 `5 H9 S3 [22.Which of the following cutting shapes refers to a small dice
8 Y. W3 g0 j! v3 y/ Q" i下面那种刀切形状指的是很小的粒(末)
# w  C) J( T2 a" w6 a: Q1 ]A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 {5 ?) i8 J9 b! o5 y+ `$ V23.Oil is added to the water for boiling pasta in order to
  G# \/ v! m2 F0 u2 }向煮沸的pasta (意大利空心粉 )中加油是为了3 b3 W; g# ^/ N
A:prevent the pasta from sticking and to minimize foaming action.$ F, m! ^& u/ U
防止面条黏合并降低发泡。* Y* l  k8 R' y
24.Which pasta dish features pine nuts and basil?
0 T; ~2 g9 h8 `$ n% N0 X3 {6 x下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), d6 S! ~$ r0 N$ N
A:Pesto.一种绿色的意大利面酱 $ F- u9 h, }$ J" w
http://www.tianya.cn/techforum/content/96/563836.shtml& z; V" `! M4 q! H- `% s3 N  r5 |

( y5 c: o) w' R25.Which of the following is a spring vegetable similar to spinach?
  V, r' a4 W& H$ q. \下列哪项是一个春天的蔬菜类似于菠菜?
/ N* w5 G: ^' ]2 rA:Sorrel. 酢浆草。
: G: m. E' S' b5 y, x5 Rhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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
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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:" P, I9 Z7 @$ X' z& {0 K
哪位厨师最早带来高水准浮夸的美食
7 e. s0 D* ^6 U8 yAAntonin Carême 人名 安东尼·卡罗美
% H% o" B! m# n- A  A7 W  s& T8 z( R  o9 x
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% m8 r' f9 J5 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 。
; V$ N; V, ]8 D) L. d8 y) QA:Cast-iron stoves         壁炉" R% g1 V: l2 `. R. K1 Z
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:
5 z# G0 [) [% P法国术语,用来描述roundsman,或摇摆厨师是:) N- X, O1 {- K2 b7 D
A:Tournant   图尔南
; t9 K. N% C* Y9 N: z+ O- A6 \8 N* l8 N* W
29.Another term for the wine steward is:. y/ P3 Z- \3 [0 V+ v) ]2 }* C3 k+ d
葡萄酒侍酒师的另一个术语是:
  B$ f, X1 S6 d; D/ YA: Sommelier 侍酒师
+ g% d5 x$ s! X, E8 D7 S
7 y5 |3 }% V3 N* e. }8 S1 R! h30.Molds, yeasts and fungi are examples of a:
! x; T. Q  c  p5 o! Z, G霉菌,酵母菌和真菌是一个神马例子
5 k/ [' b, i# B( A- \% f- c" F% _A:Biological hazard 生物危害- ?8 F4 e" N$ d9 j$ L

, T7 V& J8 h: ?/ F1 y+ s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' r' g+ N1 w* O3 }7 p根据加拿大食品检验局,食品的危险温度区在多少之间:4 @6 W& `2 r* M' \( K% W4 K) y3 K
A:40° and 140°F (4–60°C)     4-60度; E5 a4 k7 i& C. S

0 g5 v6 V9 y7 Y32.All bacteria need the following for survival:6 T; o5 g- B2 E6 T& W1 `
所有细菌生存需要以下哪些内容:: ^3 ?3 a* {! V- ]. L" l; _5 K3 Q) V
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 q& ~% q5 |; y5 E' Q. w' i% K
6 c0 _) a# b  u0 U33.Which of the following correctly represent critical control points in a HACCP system?
) C) A7 t% X! I0 t. L' i以下哪项正确表示了HACCP体系的关键控制点?
9 c8 Y# x( C! p" ~* Q' i1 oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 C/ I: s5 O7 \2 ~' T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) W2 u  k* k4 j- q' _% ]2 ]4 I1 v4 A6 {- G( {2 T2 `. g. y1 n
34.Which of the following is not an example of a carbohydrate?
* I* q& v) z0 J- V下列哪一个不是碳水化合物的例子?! m8 O5 W/ n: w2 @1 ?  \2 l
A:Essential nutrients 必需的营养物质
" W8 U  m# Q. G! V: J
) D2 J. j3 L  f7 t4 Z35.The process by which a liquid fat is made solid is called:
6 E# L* @" p0 |5 ^液体脂肪做成固体这个过程叫什么
1 G& J1 \" `5 {A:Hydrogenation  氢化! ]3 ?$ H& w$ y" t

$ A# G% `/ w4 c' ?6 h, r2 U" J2 p36.Which of the following is not an example of a fat substitute?
) P" H6 h7 F6 |, {. A3 G5 v下列哪项不是脂肪替代品的一个例子9 e# E( `$ w& N/ [' I
A:Acesulfame K  安赛蜜K表' S3 k' N' E4 ^9 G, K

8 h$ Z2 w! t; i2 {! m37.Health Canada requires that a product labelled "fat free" contain:
" I4 |! m! @6 Y# s1 ^* J加拿大卫生部要求的产品标有“不含脂肪“包括:
+ ]  q2 w6 V, b1 R# {" r3 |2 w2 \9 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 `: Z6 J3 j, \# W4 t
1 }) Q5 o/ P% Q6 y1 M& E
38.Which of the following is not a problem associated with converting recipes?6 k  R5 X! |9 G. E7 o+ ?
下列哪项是不相关联的转换配方问题?
, [- F( i1 ^" LA:Unit cost 单位成本  |9 y: E& ^+ h2 M

5 j( j. L+ j' t# B* }" i39.The condition or cost of an item as it is purchased from the supplier is called:" s( S. r: |1 N  o6 D
从供应商采购的物品的品质或成本叫什么
7 D2 r; w  t9 H0 V2 B; eA:As-purchased cost 购买的费用& V: E1 |) W. {+ u
( U8 W' h& ~* o! X4 [
40.The amount of stock necessary to cover operating needs between deliveries is known as:
, [$ y6 B$ j* ~$ C7 G& e在新货到来之前用于日常所求的必要库存量叫什么8 U% p1 o, E, V9 d: i; P
A:Parstock 基本日常最低库存
/ j$ G& d9 h+ _6 m: g
; u2 ?9 i" m# A# y" `41.Which of the following abbreviations is used to describe the proper rotation of stock?! \1 u& _2 ], ~: J' t. l
下面那个缩写是用来表明正常库存流程?" N- j0 r  x' T) f) ^  R
A:FIFO=FIRST IN FIRST OUT 先进先出
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2 V6 ~. p( M+ s( Z* S42.Which of the following knives is used to turn vegetables?, h( d3 j& t) W2 Q
下面的那把刀是用来打开蔬菜吗?- H5 a; D5 @6 A9 t
A:Bird's beak knife   鸟嘴刀; a1 N7 E  |; `- z& A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 l' f  O( J/ P9 i4 Z( F

. \" A$ |/ H" O' |43.What is an instant-read thermometer best used for?
) ]0 F6 q# L1 F1 x8 k即时读温度计最好用于那方面?2 j2 c0 R1 q# q
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 F' p) F2 e" T; p) M
  E% o0 b( j8 ]7 K, R* d0 T( i
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' I2 g9 D' V/ P下列哪些金属材料受热均匀,通常用在铁板而且非常重
% a0 O2 u+ h$ L" q. cA:Cast iron 铸铁
6 s' |: m: z; c/ i2 n
* y! Z( a; B1 |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) K1 M! j  Y# k1 i哪件装备下面有一个可移动的碗和一个S形叶片?/ q9 J( l( {2 d
A:Food processor 食品加工机$ ^, f+ v  d" w( X, k3 {1 U
http://www.google.com.hk/search? ... iw=1263&bih=572
& f8 a: u% s# o5 r9 _6 @! J; `+ a: f# F6 U  b! E
46.Which of the following is not a rule for knife safety?: I7 z8 p; l" [& D( a. Y
下列哪项不是用刀的安全规则?
( e8 {$ a4 ^2 S: r0 gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 d. B1 U3 T: W, D8 m( x
1 o9 }* r9 j8 f. p+ ~+ B! t
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" x* u  N! k% v/ T2 L( |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ H) l" G9 V* g+ F4 y: d8 \, JA:RondellES
, D  ]8 e$ Q: a+ [3 \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 v/ ^* M/ w3 w4 E* K8 a& `5 A- Y7 |5 D$ }2 D
48.Which of the following is a diced cut used to garnish soups?" k, X  F, |) V7 I! B$ |
下列哪项是切成小方块用于汤的装饰?/ l/ f  j4 i/ w
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ A& X4 A; t2 T! t5 B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- w6 p6 r* g* p
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!!——
' Z8 I  F1 T8 M7 ]A:Gaufrette 5 Z6 g# l% ^" N2 o+ H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" c& Q* j; V" u( m$ g* Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 ~( _9 S" `0 @2 |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' I0 j- w0 Z& }) f" ]& H

( p" u4 |5 ^+ z9 \1 R* N4 I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& F  l- T' v* j, V
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)/ Z+ B  B/ d. x0 @$ D3 u
A:Cilantro 胡荽叶 香菜
# D2 H9 B+ M. Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 E' U/ q8 B9 ^5 H+ X
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60.Allspice is made from:
" e* P, F" J; k& }+ U 多香果,  多香果香料是什么$ D( L: @5 r' e4 k* N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! D4 \7 r8 [8 e% ^+ B
A:A dried berry 干浆果
7 _9 f- i) @( G8 S  X' N( U
9 B5 W+ S; V# g1 U61.Which of the following are used to make a sachet d'épices?
' Y% w9 q" _: v) E% Z; R4 T* Q下列哪些是用来做香包德épices?$ G% W& T; Y7 i$ ]; z5 ^. l1 B
http://www.sachetcatering.com/# J. v8 m" p, d2 Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 E! i6 }: y6 p3 w; ~2 O# A5 s

% n" {. H4 U6 ~62.Which of the following condiments are not soy based?- p. }0 ^- Y5 w: K) b& W8 K
下列哪项不是酱油调味品的?& o0 N) o' c) a6 f. B7 V* G9 |
A:Wasabi 日本辣根
2 ^. ]8 @! ~- x
$ [9 l7 e6 z/ h6 F6 v" i2 f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# I! n! ]: R+ p
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:- U  b" r$ B0 d
A:Pasteurization  巴氏杀菌$ J" C! v5 b/ _0 w
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 S( _0 b; b0 W* Z
下列哪个步骤是不是正确的蛋清搅打程序?* P4 m$ G  e# B# E
A:Allow to rest before use. 允许休息后方可使用。
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3 X: x, D4 {6 {- K0 S65.The weight of a large egg is between:一个大鸡蛋重量介于:( I- Z1 u* F* c; D
A:56g and 63g 56克和63克8 x# n; Z& P/ m" X
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66.Evaporated milk is a concentrated milk that is produced by removing6 b  S: u9 u' }4 z
炼乳是一种浓缩牛奶 是去除什么做的& L( w/ |+ L7 h* w$ ]
A:60% of the water 60%的水5 h; p1 [" w9 \' X5 J1 w* j; E0 B

0 {3 m5 Z/ W. W$ ]* L) Y67.A method of cooking that transfers heat through a liquid or gas is:
& D8 [; i8 h$ s; B8 L: |一种烹饪方法,通过转移液体或气体是:5 x( @  M/ _# n4 C! j5 m
A:Convection 对流
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  D$ B6 h1 p! O" w" w! P68.The cooking of starches is known as  烹调的淀粉被称为
7 ~! f( l! D2 ?7 e6 _A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 U7 [& U9 K) k& QA: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:) ]; C4 R  s& T0 Y! n
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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, y: t# v% U9 L71.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2 H0 l# Y/ G- H. p% S  f5 _
A:Fumet 原汁4 b. w' v! k* M  ]8 w  `
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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
2 W( M- E: h3 ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?5 o7 a! {6 L+ g% e
下列哪一项不是用于制造高汤(低汤)的原则?, `+ r2 N' h- Y- b7 m
A:Start the stock in hot water.开始在热水中操作" O4 f1 I- N, M

, Y" A  S8 R9 I7 i& s! n74.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
- @. x# x+ R  L7 J: \/ _A:Remouillage 法语熬汤
  Z0 `2 J- l* jhttp://www.haibao.cn/blog/post/176242.htm
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