埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8809|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。
5 N" {8 u6 Z, |% S4 a3 _* A% k$ U6 \
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。
/ z) z% P1 \% \: u: ]  ^# ]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
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
* p, {- q3 |' z, Z1.Which of the following methods should be used to determine doneness in a New York steak?4 Z4 F! A3 R0 c% }
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)
( [- N& e/ D% S6 _A: pressure touch. 压力触摸
9 b9 s! \; |: M% t" @2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ l3 `' B8 [( V" _- l# w
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6 A/ [; Z3 z' ^, @
A: acid  食用酸
4 s, ]# H: o) ?) n- e  t  Q3 x3 T3.Vegetables are major sources of which of the following nutrients?/ ^- \# |; G0 G' i+ v" [! y
蔬菜中包含的主要营养有哪些1 u5 z8 G, r! {/ @" R" S
A:vitamins and minerals. 维生素和矿物质。
( q- B% h- G4 B3 q! W! [% T/ m4.Cauliflower is commonly served with
0 `! s! Q' X$ G. l花椰菜(菜花)最常见和那种酱汁搭配
& m; ^2 Y# Z# j8 f1 S1 n* t2 SA:Mornay sauce. 奶油蛋黄沙司
1 C$ A8 Y, i& Z+ `- a% ]3 w1 p5.Which combinations of products are found in pie dough?
( q2 `: J3 N" d- s下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 {* Z5 Q' N: r# K* F; o/ e3 {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. {* m8 w1 S" u- Y- b3 j8 k' |6The French term for mussels is 法国语青口(海红)叫什么
7 U& B& }2 z3 _& GA:moules.法语青口,海红
1 t9 N0 ]% C: W/ K7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  Z* _3 ^" _1 B0 T0 g' I, Y: ~A:faintly fishy. 稍微有点似鱼味
; w! R- p. ^) c+ C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: A9 h% X8 R2 C0 Z) E) E) U
A:2 days. 2天5 Y( s8 J$ u8 T: P, X
9.What are the principle ingredients in ratatouille? 7 {6 _. u* r6 X! A1 g: U
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ e& ~; v, y! a/ mA:Zucchini, eggplant, green peppers, onions and tomatoes
# W% w. b( q4 Q  u; m* Q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) P+ {, p; O* T0 e6 |' f5 n
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 {" k* N; ~$ ~/ I/ k/ T
A:cook food in quantities that will be used up within 20 to 30 minutes.* q% S1 S# ^; Q8 T
大批量烹煮食物要在20到30分钟内
2 @+ K. r6 f* Q5 m0 V( q3 q- _* J11.What person has the authority to issue a Health Permit?! ?3 B. i( k! k0 H
谁有资格颁发健康证(卫生证)。7 S' Y2 F# {6 l4 j% s
A:Medical Health Officer.$ g5 |7 I3 O# D6 r, O3 g/ L$ z
医疗卫生官员。
0 ^) C3 q' X% M$ ~12.For what period of time is the health permit valid?, I: g4 `/ y- ~) E; ?( o: D
健康证的有效时间是多久?# p5 `  d' O& X; ?/ s, I+ ^" |
A:12 months.12个月: b* B! e/ ?" T. n4 Q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air: r2 X/ i# u9 A# @% p- J3 b
在食物和饮料准备区,通风系统换气的标准时什么
; {9 `) \/ E5 M9 ^A:08 times each hour. 每小时8次# n/ j0 `7 P( b/ Y
14。The minimum temperature for manual dishwashing in the wash sink is& Q" j, d( O* g8 J! D% _
手工洗碗,洗碗池的水温最低多少度?
' q. j7 `9 v, k+ I' i% _6 tA:110 degrees F (43 degrees C). 43度+ P$ ^# K3 n/ P2 w5 r
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 U  T% V# j  z; }' B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  X* X, Z% j+ L$ G- ^0 F* g; w( |
A:180 degrees F (82 degrees C).  82度8 O- p, f. I" E! ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 }. Y1 z% p& ?, g( ^用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ g& T7 E! l5 q" C& FA:en papillote.  法语自己理解9 [- ]/ ?8 K6 _! ^( Z' B: \/ a
17。Wing or Club is considered a
. b, D( r* n4 O, d: }翼和CLUB 被看做是一种...
$ ~9 h6 q8 N& _7 i/ ~, ?A:Bone- In Cut     带骨切
3 P2 v; Q5 ]7 w; j2 ^18。New York is considered a   纽约牛扒被看做是一种) y8 H* f# S/ Q$ a, U5 W% q
A:Boneless Cut     无骨切" d2 u: p! U; w* N  \
19.In general, a court bouillon for freshwater fish will contain
! N! S% g* ~" Q* u' x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# ?. a1 j* |0 c: V) _) x7 X& P
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 E1 Y% f. q- X$ d5 ~3 Z
和做海水鱼同样数量的调味料和香料
; N& `9 {/ D7 ^6 ]! {20.Anise is very similar in flavor and appearance to
3 U7 L/ c2 i% N0 s八角和下面的那种原料有相同的味道2 [6 L9 j4 Q/ P9 v+ x; J- m
A:fennel  茴香7 R+ O7 `7 `9 y, C) K
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 ^$ l  [0 z4 `( j$ a; N下面那种原料更像大葱且有平面的叶子
$ e$ d+ _- n1 \" JA LEEKS  似蒜葱 (这边人叫京葱)  ]3 o- `3 ^% v* Z
22.Which of the following cutting shapes refers to a small dice
' |" J, \$ ~& ]( J下面那种刀切形状指的是很小的粒(末)! h5 k1 W% c; d) N* K) {
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。/ W; ?. i% x4 s% h; |2 B0 O
23.Oil is added to the water for boiling pasta in order to( F6 _3 t. i4 n) r! n& @* }
向煮沸的pasta (意大利空心粉 )中加油是为了
7 z! a& C* p% O" m9 z# F7 qA:prevent the pasta from sticking and to minimize foaming action.
$ p8 d" C4 G) S& t) a防止面条黏合并降低发泡。0 L# O2 E  p1 ]$ l2 d2 E
24.Which pasta dish features pine nuts and basil?
1 _  h' J8 D3 ^; T$ K' a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ U) q" ?: c7 [8 h
A:Pesto.一种绿色的意大利面酱
' u/ j6 \7 B& r* H  K; R: v6 {7 whttp://www.tianya.cn/techforum/content/96/563836.shtml, Y4 h# G, ]$ O( j1 K

' E' O+ C: i3 X25.Which of the following is a spring vegetable similar to spinach?
! n2 L% ^1 W+ o* x# z/ T0 F. ?. B下列哪项是一个春天的蔬菜类似于菠菜?
5 a- o+ m+ O- N. X0 d' j, N' zA:Sorrel. 酢浆草。% K; d6 F/ M1 n% {: v# S
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:
: M# u- Z. C5 v1 k$ S哪位厨师最早带来高水准浮夸的美食+ r9 D) d* _5 P
AAntonin Carême 人名 安东尼·卡罗美+ g1 V6 _, H9 {6 G4 V+ t( O
% ~. }2 g! G- Z( `6 ^4 A
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# ~  u- }0 E7 N: 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 。
  I) q- ^0 X9 I8 U. t( h1 V5 ~A:Cast-iron stoves         壁炉
' T! l; D' i/ n6 `http://www.usstove.com/products.php?id=6
9 K# E9 }* y6 k( |7 p8 c( K6 i( t, ~! O3 ?9 o  ^
28.The French term used to describe the roundsman, or swing cook, is:% A3 v  l8 q6 S% q
法国术语,用来描述roundsman,或摇摆厨师是:7 \* s7 l" V& d7 \$ C+ z8 P
A:Tournant   图尔南& p- m6 m( V$ W- T, H$ A2 I0 p( k
% D  j+ m' A1 V: o+ U
29.Another term for the wine steward is:
* w6 g1 q' g9 g) P葡萄酒侍酒师的另一个术语是:' F3 l! o' K6 [. Y2 z
A: Sommelier 侍酒师. e) G- O* U8 M1 U- s9 \( @

1 y& x) ]  v/ ]! g6 d30.Molds, yeasts and fungi are examples of a:: R$ V) l2 Q  I  h7 y0 N3 @
霉菌,酵母菌和真菌是一个神马例子  M" d& c8 m  ~$ w
A:Biological hazard 生物危害: @% W; A! T+ B8 q" w! K

) d9 E9 T/ B8 q$ s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  G5 L! {+ T6 H2 @; M根据加拿大食品检验局,食品的危险温度区在多少之间:# r; @" g$ o. D* f6 ]$ ~
A:40° and 140°F (4–60°C)     4-60度
2 W2 d7 ^- x/ G7 n. \3 x( y' V3 W6 g
1 H4 r9 h- ?8 s32.All bacteria need the following for survival:
% F: Y, C8 a- x& ~7 M- g7 V所有细菌生存需要以下哪些内容:9 P( N* \) n1 `+ ?' E% @
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 j6 Q+ O( {# w& F2 t
3 D; @- M" K7 N
33.Which of the following correctly represent critical control points in a HACCP system?1 s  _1 x; c' X' g. }0 Z: \& ~- h" U
以下哪项正确表示了HACCP体系的关键控制点?
5 N5 P/ k( l( m) n! K" b+ p: RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( `5 X" l! a& R/ x, d6 g- K; v- Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 o$ D8 g4 Y0 I' F
( B+ m& C4 p5 S
34.Which of the following is not an example of a carbohydrate?
% ]( G# Q4 u1 j: K- @, l下列哪一个不是碳水化合物的例子?! c/ l6 F: }& A7 r0 B
A:Essential nutrients 必需的营养物质% d; d* a5 C* F2 m9 J
) c2 y/ A3 Q. I) J; W, K8 c- f1 g* z
35.The process by which a liquid fat is made solid is called:
9 V& c; `* P/ c* W7 n. }$ s液体脂肪做成固体这个过程叫什么
+ O2 c1 l3 L6 VA:Hydrogenation  氢化
5 I6 V9 ~, E9 J
- [* {: Q, d, `( W36.Which of the following is not an example of a fat substitute?; T7 d7 `& S/ _  c- L# g8 y
下列哪项不是脂肪替代品的一个例子( B! G2 L+ d+ ?3 i- a8 a
A:Acesulfame K  安赛蜜K表
7 T! I0 F( u9 o/ X4 J# W3 m5 x; m
37.Health Canada requires that a product labelled "fat free" contain:4 f8 O; g6 J) `: m5 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:2 j! ~# U: S8 K% U) e2 Q+ a: u* j  ?: ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ `2 Q: }( G) w) m( G! q% O
- L2 w/ C8 F) W1 U9 L0 \  ]38.Which of the following is not a problem associated with converting recipes?
9 Y3 t# Y; A( O9 T下列哪项是不相关联的转换配方问题?
/ s  n* l, I' K' u3 UA:Unit cost 单位成本
) q* I: _( H; ]8 {) b& L2 J1 F3 ]( s) G: ~7 z; a* C
39.The condition or cost of an item as it is purchased from the supplier is called:
) P) O6 U+ I1 m6 f从供应商采购的物品的品质或成本叫什么; \% a3 G, k# a3 i! v
A:As-purchased cost 购买的费用4 s8 Z  J; C2 v) f

' ~3 E! _/ O$ K9 ]) C40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 v6 E/ S% |8 E1 i% V' E+ }在新货到来之前用于日常所求的必要库存量叫什么
7 L! h' U- ?5 s+ F# qA:Parstock 基本日常最低库存9 w4 c5 ?+ S' l" W
# ?. D6 s2 D/ p+ F' L# `  l
41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 D6 |  i* \' s' t下面那个缩写是用来表明正常库存流程?
' F$ e$ X7 N2 ?A:FIFO=FIRST IN FIRST OUT 先进先出
6 O7 _5 G& H: {; P" e
  ^# |! K' t; U: k: U9 f42.Which of the following knives is used to turn vegetables?
  n$ b6 m8 ^3 z- |6 D$ ~下面的那把刀是用来打开蔬菜吗?4 C! `; G$ L" ~- }
A:Bird's beak knife   鸟嘴刀
* P- N3 j/ g+ W8 O$ N! L2 i- J/ jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ y9 k% g* c: q+ q

5 ?9 }6 ~) ?+ ~) p( p43.What is an instant-read thermometer best used for?
$ E0 ^& T) l$ a即时读温度计最好用于那方面?
1 ?8 q, f: d& b; fA:Checking the internal temperature of a roast 检查被考物品的内部温度
) T' C1 g3 ^7 E' C) I" L
9 \! h3 X7 U. h6 l/ Z9 w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ A7 U# r2 o9 @# l
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 x! j9 ]: \. }$ a/ Z" z& [# hA:Cast iron 铸铁0 A$ P. ?& O4 u8 T" z6 _. z

. K# D7 _5 b: O- P3 J& \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* g5 z( ~0 ]; n- F6 @& E哪件装备下面有一个可移动的碗和一个S形叶片?
( n5 h1 `5 c! r: d* _$ wA:Food processor 食品加工机
1 O: k$ v3 a: `  g+ E( Y6 \7 `  uhttp://www.google.com.hk/search? ... iw=1263&bih=572
0 M9 Z: y' ^7 {3 a% N
  R8 R& s. r. s46.Which of the following is not a rule for knife safety?/ a  Y; V' V" g  _5 h: K/ b& }; z
下列哪项不是用刀的安全规则?* D% Q! Z1 D' C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 m4 N* w" d) {" r! w( S! F1 ]- ?: f: D5 d2 Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 T: M7 N  M4 J1 N0 L9 z( C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. W, h4 M# Z& Q' M1 WA:RondellES
3 E0 C3 p5 e1 X1 p& A* @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; c. x) q" K8 G; \) z1 ^$ \; d- [2 S
/ W7 Q; J7 L) Y) g48.Which of the following is a diced cut used to garnish soups?- |$ M! N* J0 B4 V" T5 k
下列哪项是切成小方块用于汤的装饰?8 Q' @5 f( K9 `- K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- y, S' |$ z2 c4 z+ z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 ]: ?5 A) L9 N+ n4 [& U! q, N; @
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!!——
6 [! g7 @) ~3 W; X) \A:Gaufrette
$ |! o' q6 F- J5 E: g+ s6 ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( f7 u0 @9 ?# q* O4 q. V, ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 d  L$ \4 M, ^/ |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 K) z6 O- `* M- ?7 A: ^
8 U' {0 W8 s5 M" q6 @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( C3 T+ s% E. G. u9 f& _
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)) Q0 a9 v6 e& v
A:Cilantro 胡荽叶 香菜# m0 _: r, d: e+ {* K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* j  |6 q1 V' p% t3 o$ S. a# x* ~
; y. ^9 F; f- D7 K" o5 Q: y0 _* s60.Allspice is made from:: J& I1 a; z$ w
多香果,  多香果香料是什么
, R" y# v6 k7 M3 w. S; dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ `' L. |& Q' |: MA:A dried berry 干浆果: o& l" k$ E0 x7 {1 r8 Z1 c
: j2 c; H' H( x/ T0 T
61.Which of the following are used to make a sachet d'épices?; X* F: J. X$ c
下列哪些是用来做香包德épices?' S( Q& J# A# w
http://www.sachetcatering.com/1 t& O* L  U( ]7 H3 F; t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, _. k! F& ]. U1 I3 n+ a! ?3 }
; H) M# m; L1 j/ M8 F6 a, @62.Which of the following condiments are not soy based?
6 W" h, b6 F8 U- K下列哪项不是酱油调味品的?
, J# E- E; i" [( g; N4 jA:Wasabi 日本辣根6 L' ~; K* H3 \, O; a$ a
3 m+ ?& i- O- {- A; M1 ]
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 w0 j' z  A. U. O) O- }6 M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:2 p$ [1 x" l+ m7 Y$ N
A:Pasteurization  巴氏杀菌* T  O) z( j, u# C$ r% I% s
/ ^$ w! d/ h+ h7 r
64.Which of the following steps is not the correct procedure for whipping egg whites?
0 v. I0 S# g# ]$ \" G& o0 H/ @下列哪个步骤是不是正确的蛋清搅打程序?
. }& i# b: _" C7 r1 KA:Allow to rest before use. 允许休息后方可使用。
7 |$ z4 }) s0 b) W* A6 [8 z
" N7 O5 m5 `* Q' c3 h& f5 `65.The weight of a large egg is between:一个大鸡蛋重量介于:2 \0 S( r, w- N: z; b) S' z" A
A:56g and 63g 56克和63克
) W' B: ~; ?8 F$ Y* a4 {" ?* a1 K2 P
66.Evaporated milk is a concentrated milk that is produced by removing5 `0 N, ]9 G. j9 t/ R
炼乳是一种浓缩牛奶 是去除什么做的2 r' Q+ C. @. b4 H
A:60% of the water 60%的水4 }. Z! s6 _" ]
0 P% c: f) Z. A1 V9 {2 T& K
67.A method of cooking that transfers heat through a liquid or gas is:
0 q0 S# I% d* Z5 u2 [& \+ r. a一种烹饪方法,通过转移液体或气体是:
8 f9 E0 D8 A! Q( {' a9 g8 IA:Convection 对流( x8 m1 k+ i3 [1 ]
7 p, |- r( A6 |1 S; [0 U
68.The cooking of starches is known as  烹调的淀粉被称为
3 i! P0 v( l  i. R" ~. @A:Gelatinization 糊化
% z' A! T2 s7 P5 ?9 S9 d. ~* V2 H4 Q6 ]7 b0 {, j$ K" E
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" x, X3 L/ R% j, n0 t& u
A:Braising 烤
0 L, L* x+ w9 g1 O5 Y* C$ \+ y: E0 r
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:
1 E$ [% M) @! h6 x$ mA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% F( ?( X. o' F- m- ]
. e; ?* B1 x6 A: t71.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  K$ t5 u) f: o# ?, {" ~
A:Fumet 原汁* F/ s# J7 F: \6 b) I/ b! @

$ c' a, T, D2 W- H8 v! o72.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; I- s2 U  U5 r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ Z4 q" r& U) o: a, M( \, k% ^# C' S$ r2 V6 Q
73.Which of the following is a principle not used in stock making?* X6 A2 Z4 N+ K9 m3 r8 ?# R+ ^
下列哪一项不是用于制造高汤(低汤)的原则?
3 H* J! N9 n* j% H; B6 iA:Start the stock in hot water.开始在热水中操作
8 p/ ?3 R' y3 c3 t
, ], V$ z" Q# J/ \4 T74.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. N3 b1 O  J) n/ E1 W
A:Remouillage 法语熬汤) j; h0 J& f' Q/ p
http://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!
理袁律师事务所
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, 2026-2-14 22:24 , Processed in 0.113757 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