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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 u+ V5 t0 A& D3 v' i' S: g1 ]/ ?) s' J& t' L% |$ m! }7 w' h# s
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。, b+ w$ R* p; V5 l. e% X; H5 I8 b
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: O+ [3 L8 {5 e( I- X, p. \
1.Which of the following methods should be used to determine doneness in a New York steak?
9 q& x- W9 o0 y1 x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 ]+ M- [" e: [" E2 o) n
A: pressure touch. 压力触摸' [3 X" B% I" w2 N" S% ?/ X% }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- y) _; E: h  x$ I9 X1 D3 O2 n
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 S  z% N( W$ g7 ^+ t  Z; n9 FA: acid  食用酸0 g8 c. c- e2 e- Q3 A  T2 K
3.Vegetables are major sources of which of the following nutrients?* _: r5 \$ \+ t
蔬菜中包含的主要营养有哪些
& S6 t$ M/ O: R" r! O0 J! ^( DA:vitamins and minerals. 维生素和矿物质。
# N# y- P8 ]7 K8 e4.Cauliflower is commonly served with
1 G1 D2 b. K  d1 R0 u花椰菜(菜花)最常见和那种酱汁搭配
) u; a6 i( s3 G: x+ w; KA:Mornay sauce. 奶油蛋黄沙司
3 |: V3 A: u4 u. R8 M5.Which combinations of products are found in pie dough?# {6 q1 T& Y, F( N
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 u/ u/ v" d0 [! I6 _6 Y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# x- \8 P, S5 d$ [! p
6The French term for mussels is 法国语青口(海红)叫什么9 T  m( U; r4 M: U6 R
A:moules.法语青口,海红
3 Z* Y, v' _4 B  z" Y1 e) e7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; L8 r% Q. J+ a# E3 q9 j1 ]* K
A:faintly fishy. 稍微有点似鱼味
$ n. x& a/ q6 O0 B8 I( F3 o3 M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 X3 l8 H# ]2 J& {0 L: c- L0 ~
A:2 days. 2天* `5 R: n+ Q: r& ?% {# a
9.What are the principle ingredients in ratatouille? & D  A8 S' u7 Q- H+ E* @4 E1 F7 T
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% v  s& |7 B$ Z  g8 q: s% {( \A:Zucchini, eggplant, green peppers, onions and tomatoes
% q3 T; h! J2 \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' v8 O( G- N: F% j. y: P& ^10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. U, x" H; K0 P0 M9 RA:cook food in quantities that will be used up within 20 to 30 minutes.
9 E9 |4 O; e- h  a大批量烹煮食物要在20到30分钟内8 `, H0 D+ C. x
11.What person has the authority to issue a Health Permit?
( T& F. \9 V' A( |' x. v谁有资格颁发健康证(卫生证)。
( L- t, ~, n) D1 jA:Medical Health Officer.: U6 o6 n/ X% u1 K9 e: o
医疗卫生官员。. C! S& \) a1 q: v$ k1 C2 {9 q
12.For what period of time is the health permit valid?! p( v* d$ y3 W' z1 O4 J- i# V
健康证的有效时间是多久?6 g7 m, A1 r$ x& ~
A:12 months.12个月
, [+ x8 O- j" L) D7 O13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 q, C$ G( z% b
在食物和饮料准备区,通风系统换气的标准时什么& U# [5 C8 P8 Q- ]; e
A:08 times each hour. 每小时8次% v/ Q6 Q0 q( `$ X) n* z* [+ f
14。The minimum temperature for manual dishwashing in the wash sink is( B# W0 {$ Q9 F
手工洗碗,洗碗池的水温最低多少度?
' ^5 s9 V( ]  w* n) F, ^A:110 degrees F (43 degrees C). 43度
  |  V& B( s) D15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* B0 r+ I1 v) d) z( Z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( }3 ^9 e: M+ N& d  a# F7 U1 c. qA:180 degrees F (82 degrees C).  82度6 |" s* X; q. w* X* r
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 ~5 C2 H9 \) s
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ u7 Z& ^0 U# U  y
A:en papillote.  法语自己理解
' h! N# \4 |6 B6 g: U) o! \17。Wing or Club is considered a
' y: @3 |7 J" T6 i  B翼和CLUB 被看做是一种...* ]0 o! {5 y9 K& {. @
A:Bone- In Cut     带骨切( ]- z4 b- _# ~/ K
18。New York is considered a   纽约牛扒被看做是一种7 O5 i/ N% S5 G
A:Boneless Cut     无骨切
8 Z+ r1 W1 {2 W/ b* G  ^1 \# \3 i: d* @19.In general, a court bouillon for freshwater fish will contain
% f- E- {& d% R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
* N0 m$ ^0 x! L) |9 R  xA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 |3 b" B0 k9 d. u( s和做海水鱼同样数量的调味料和香料. |* X4 n. _4 Y& H
20.Anise is very similar in flavor and appearance to
8 y; N* i5 z( k八角和下面的那种原料有相同的味道; V" I6 V& @2 ^! K
A:fennel  茴香
8 m# ~; {1 P4 d8 f  v8 @+ W% Z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& w8 T- [2 P9 K$ X
下面那种原料更像大葱且有平面的叶子
. b4 c+ z  ]2 L6 ?; @# n( ?A LEEKS  似蒜葱 (这边人叫京葱)0 @1 w) x' B7 w+ N. E
22.Which of the following cutting shapes refers to a small dice7 I( i2 o% F& I/ w- ]. j/ q
下面那种刀切形状指的是很小的粒(末)
2 `6 B; X  X' q' }A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ B2 z3 q( C' N4 N) h: H23.Oil is added to the water for boiling pasta in order to
, |0 j/ q4 c4 ^- n5 X向煮沸的pasta (意大利空心粉 )中加油是为了
1 @: U3 q* _& |6 M. }) k) Y2 L% |2 kA:prevent the pasta from sticking and to minimize foaming action.
" Q" L+ P! Z3 {; r防止面条黏合并降低发泡。5 |, [* `! K- v/ l; m8 D2 J
24.Which pasta dish features pine nuts and basil?& f& ^3 C/ s4 y2 I% ~0 M3 ]( d
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 O1 ^' |* f- l2 G
A:Pesto.一种绿色的意大利面酱   @$ I. P$ G& i- t( z
http://www.tianya.cn/techforum/content/96/563836.shtml0 H5 ^% Y# s* J/ I; A# |
, b& Z' @9 T8 o
25.Which of the following is a spring vegetable similar to spinach?
" v' V* P% |4 c, j. Q下列哪项是一个春天的蔬菜类似于菠菜?5 C: R8 O* ?1 L5 D
A:Sorrel. 酢浆草。
4 h. r0 P, F* e' C& hhttp://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:5 ~8 d# C6 p3 @) r/ U+ J: I) v
哪位厨师最早带来高水准浮夸的美食6 P( x0 c: i" \' X' C1 v9 T7 N
AAntonin Carême 人名 安东尼·卡罗美% n0 S6 e) I+ F( `3 i  u* |' v
+ w+ ?4 U- j2 u  p; W1 \
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ [5 }2 g+ p  o) T- O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 |4 d% W/ a( U6 }. B
A:Cast-iron stoves         壁炉; P; _4 j( U) Z; u- k* T/ [
http://www.usstove.com/products.php?id=61 _8 U; ?+ Z, a+ s* Y1 Q0 Z
! y8 C/ z5 ]6 c! l+ L+ C
28.The French term used to describe the roundsman, or swing cook, is:
9 e2 x: J+ p. ^, ^0 p# Q法国术语,用来描述roundsman,或摇摆厨师是:
" K" o" u2 R# A1 `A:Tournant   图尔南
9 H% f: Y, X2 D9 S
3 d& `9 E6 ]: P& f/ Q$ }29.Another term for the wine steward is:
& F( Y9 g$ s9 [+ x葡萄酒侍酒师的另一个术语是:
3 c% n$ F& Z* o2 K/ e; `& s. CA: Sommelier 侍酒师, s: I9 J3 M( V5 L
  E( W. A6 n) R6 s2 i
30.Molds, yeasts and fungi are examples of a:
: i& ]! z: u+ t2 F& m霉菌,酵母菌和真菌是一个神马例子& j  p, K3 Y5 }, c3 d
A:Biological hazard 生物危害2 `+ m3 B4 m/ [5 A+ g7 A2 h

& V8 e% ~" s9 o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 ^) w1 S9 Q. G. [0 G6 C
根据加拿大食品检验局,食品的危险温度区在多少之间:
' r. h9 `- I9 W+ I% x1 x, [A:40° and 140°F (4–60°C)     4-60度
8 K0 ^/ A: c) c7 h/ a$ X( M7 \0 \. r/ J" l
32.All bacteria need the following for survival:# E! x+ Y4 H1 f) w
所有细菌生存需要以下哪些内容:
5 h1 I( r6 R# G' ^! _* ZA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 b- E$ U) R3 E
1 Q9 i( }- f# I, A+ N
33.Which of the following correctly represent critical control points in a HACCP system?$ U' G0 F; T  o7 c1 m7 o
以下哪项正确表示了HACCP体系的关键控制点?
$ W  r3 l" \4 z) W3 UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - b* _+ M. ]2 c5 j5 B; a/ K, M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 V' v3 r, l. a7 `/ v) j
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34.Which of the following is not an example of a carbohydrate?
* X2 B" N- G0 a7 o3 K8 c6 d; t/ L下列哪一个不是碳水化合物的例子?
1 g) j. ]" q9 Z! j; UA:Essential nutrients 必需的营养物质
' c' W3 |% J/ \
: e% P( \- F4 f/ _: p% m2 O4 d35.The process by which a liquid fat is made solid is called:  G" H3 u$ u2 t- _5 _
液体脂肪做成固体这个过程叫什么# e/ \6 A' y" Z" M- {% c( M
A:Hydrogenation  氢化! Z/ J: J! C2 P9 \

7 D' |0 P. d3 H( s6 v+ N& o" e( \; m+ i36.Which of the following is not an example of a fat substitute?, }' ~. y, j# g! W' z
下列哪项不是脂肪替代品的一个例子$ Y: f; k3 ^7 Z8 }1 S
A:Acesulfame K  安赛蜜K表
* Q  r" ^6 }, n. b' J' u4 [9 i! X8 \& v7 b) D: F( W# Z+ l" b
37.Health Canada requires that a product labelled "fat free" contain:2 h5 H& X, x3 o
加拿大卫生部要求的产品标有“不含脂肪“包括:
& e) j0 i1 O* b- lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 N6 r( _) q5 g/ z6 M+ A2 U/ m7 d8 R7 x+ V  {
38.Which of the following is not a problem associated with converting recipes?
; K9 q6 @: i8 v* o" A: @( J下列哪项是不相关联的转换配方问题?( ~, c% s0 F! Q5 x- t) @
A:Unit cost 单位成本+ F" A6 e7 L: s+ t  j

5 H8 k$ u% W& q# Y( V. ?6 W9 f+ m39.The condition or cost of an item as it is purchased from the supplier is called:
' o6 i# ?0 R+ u- T3 x从供应商采购的物品的品质或成本叫什么
0 i! e/ s0 o/ U9 rA:As-purchased cost 购买的费用/ g, t, {1 `3 B: R

) c) l$ }4 v/ Z* n! W) l! }40.The amount of stock necessary to cover operating needs between deliveries is known as:& V0 B( s) }0 r* [
在新货到来之前用于日常所求的必要库存量叫什么8 |6 I0 v3 I+ H3 n$ e
A:Parstock 基本日常最低库存8 ~0 L) R+ e6 N4 e

3 Q5 o# b+ F  |, }; e41.Which of the following abbreviations is used to describe the proper rotation of stock?
* ~, [# e, X+ q2 H" W9 c下面那个缩写是用来表明正常库存流程?
& f  l' ~" y2 y+ P, ]A:FIFO=FIRST IN FIRST OUT 先进先出
( V. z" a" h0 Q9 U# ^% a
, \( W7 r( y' F/ ^: a: E1 v42.Which of the following knives is used to turn vegetables?
# {: _* Z% t$ R3 D+ J5 _3 G7 c" z下面的那把刀是用来打开蔬菜吗?
' ?) a5 w+ N/ ]9 O/ QA:Bird's beak knife   鸟嘴刀" f- K0 M# z- |: b2 D( O8 ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( L7 m1 f, z1 P2 {

& L& m5 ?* p7 ^" }# }43.What is an instant-read thermometer best used for?5 F# W; x* C. P/ P3 w* c5 x9 A
即时读温度计最好用于那方面?
$ Q6 c( T" P3 @1 M5 B: ?& j, hA:Checking the internal temperature of a roast 检查被考物品的内部温度  F' ]6 u  ^0 ]

; u% i7 E' n7 N0 q2 \9 D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# ^1 H% h4 H# Y- T( F4 n下列哪些金属材料受热均匀,通常用在铁板而且非常重
( z$ `2 h$ B( ?A:Cast iron 铸铁
2 N: t- f( e3 N* ]8 f) z3 o$ W" n
  c/ ?# _( i% \) b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 c- T- h) m  ]8 s4 p# f
哪件装备下面有一个可移动的碗和一个S形叶片?
8 h  ?- c: V  P: J3 g+ bA:Food processor 食品加工机8 l$ S( `* l) r* D% o
http://www.google.com.hk/search? ... iw=1263&bih=572
, u" a; @, |! ]- W8 H5 s/ ~
" j. {" B) L: ?; Z* X46.Which of the following is not a rule for knife safety?
: K+ |2 U2 o  `/ |; j下列哪项不是用刀的安全规则?
6 P; u  B6 G+ D0 g+ b) Q9 r/ Q3 fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; }0 M) X: K: U3 a6 k- r

& ]: c5 H0 i  G0 k7 M& q' d$ Y0 x7 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 Z  v, u9 G: i  t. Q' u- o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ N* \# p1 g4 M7 G9 wA:RondellES
9 P# \0 y% U+ dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! `, k4 l. G! g# f/ _) U
% w; c; V1 g* H8 t
48.Which of the following is a diced cut used to garnish soups?& B" q& l; f7 |, W: o4 N' }
下列哪项是切成小方块用于汤的装饰?4 F- ]3 z+ ]' S9 H! q9 }
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: g. S# @3 p. F5 ]% J' H0 e' D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; V- n2 }( e' _- s4 b( T! ^6 f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!!——
, \9 A* Z  m  ^+ X6 ~' }A:Gaufrette
$ V* E0 U$ K  T/ Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; K( u+ N1 @0 ~. p( [2 nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* S. T4 y- T6 r) o) `/ O8 ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ q* c" P' _' k2 d8 _8 b! ^2 P7 ?: v0 q# y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! E: {% h. U* u7 F- H- v1 o8 d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 _- i& D5 f' Z
A:Cilantro 胡荽叶 香菜1 D9 x: ?8 X4 i: ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; @9 K5 f1 Z8 _4 l# n7 o. `

/ S3 H) V: Q, h: w- a' G# z60.Allspice is made from:
0 h' c, V- i* z6 E) o5 V 多香果,  多香果香料是什么
: x" V: u! y0 C# x3 `6 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' H& G9 ]- r. U9 P: j1 VA:A dried berry 干浆果
9 _1 Q1 \: s. z! \; E! I
  u! a6 H7 J* Q) T3 U/ E61.Which of the following are used to make a sachet d'épices?' [! _9 z  [$ p$ f% ?" ^
下列哪些是用来做香包德épices?
& ~- @/ |- O, E' C0 v* |http://www.sachetcatering.com/$ d8 T9 W$ @0 c* s# e1 b( l  M  K
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?& K5 x4 J6 z* u2 Z7 m2 m
下列哪项不是酱油调味品的?
- V$ ~2 }0 h- RA:Wasabi 日本辣根! @% J1 u' i1 Q9 w6 U
# F% b# W- P. _; Y7 S, m
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% P5 T6 o$ o7 o
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:
% g' E: E# J7 C6 l2 IA:Pasteurization  巴氏杀菌  B- o- {' o  c# t- g$ s
3 K6 T0 i8 g: ^  [+ Z) D8 e
64.Which of the following steps is not the correct procedure for whipping egg whites?
9 f& l% j0 h0 J5 b下列哪个步骤是不是正确的蛋清搅打程序?& P$ ?5 a, ^: r: w
A:Allow to rest before use. 允许休息后方可使用。
4 f: G$ K- S  U1 N
5 r+ E: I0 X( j' i: ?7 A7 N65.The weight of a large egg is between:一个大鸡蛋重量介于:. j& f3 |/ u7 M& T) z6 w0 O
A:56g and 63g 56克和63克
: p* }, f3 X! K9 f0 o6 q! P; l( x2 ^9 X
66.Evaporated milk is a concentrated milk that is produced by removing
- Y3 G0 j" i6 z$ v$ F0 F& i炼乳是一种浓缩牛奶 是去除什么做的3 Q$ t1 W9 e& r$ s1 Y. f5 E% e% U
A:60% of the water 60%的水' n3 G4 ^3 S; F' X
: J; P0 h3 w  _8 w
67.A method of cooking that transfers heat through a liquid or gas is:- \( g. |5 N1 g
一种烹饪方法,通过转移液体或气体是:8 L% t8 d" ~; D6 l5 g3 y* H* J
A:Convection 对流, z- K: m4 x9 {7 V/ @

5 z& D, V3 O3 c, \0 B68.The cooking of starches is known as  烹调的淀粉被称为) Y# m& e- `- j# ~9 L
A:Gelatinization 糊化
# b6 g, K! g2 C9 y% g  `* }" e3 x
+ d% D& Y! s3 V4 A- Y! R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% C5 u) z8 }) O1 H
A:Braising 烤
0 W) D7 {) b  p' E) k4 S& {. d
  M. x0 }0 {- N: ?7 i5 m! N70.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:
" Y' n; M/ w! b, \" n* y1 sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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; F& O' l  `- j: ~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
6 I; K' F0 p$ V; s4 K  g9 |4 ]( F" k. DA:Fumet 原汁
5 _0 E% e+ ]& N3 k2 J
7 w3 h, L5 c$ N8 @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- e; _1 ^7 [1 ^8 c) N6 ^" o- |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: P, i: k" y' u1 p+ [( w
) G# `! [$ o* ~0 _4 z
73.Which of the following is a principle not used in stock making?, x+ M% y+ j) B) g- ^" M) s
下列哪一项不是用于制造高汤(低汤)的原则?
0 [' l$ f, ]1 L% Z$ f( rA:Start the stock in hot water.开始在热水中操作4 ]5 B0 J7 Q. L5 ~7 r
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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
" Z. ]' s1 A/ X% o/ _$ b3 S: |2 a+ AA:Remouillage 法语熬汤
. [% }, q4 S& _! vhttp://www.haibao.cn/blog/post/176242.htm
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