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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。" ~: g2 Y" x3 a

) J/ r/ v, u" F' u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。
  k. C/ z4 F1 r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
4 V+ |& e" N! E3 B2 f1.Which of the following methods should be used to determine doneness in a New York steak?4 [7 R2 {1 @6 q
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)7 p& v' Y; X5 G8 _) G7 S
A: pressure touch. 压力触摸
% R* {; ^2 u' d0 v2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 b) x  [% |! [3 p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
7 H& Z6 E8 T- P/ IA: acid  食用酸
, f' x7 S* O/ _3.Vegetables are major sources of which of the following nutrients?2 O+ W1 i' M. K" E; w
蔬菜中包含的主要营养有哪些+ U  R' ^( r' N3 P0 u
A:vitamins and minerals. 维生素和矿物质。7 K# C. ^% ]0 t$ E. _
4.Cauliflower is commonly served with  i8 w* s6 L' t% ?0 M& j
花椰菜(菜花)最常见和那种酱汁搭配- ^8 {9 b$ ~  c! l, _: z0 M
A:Mornay sauce. 奶油蛋黄沙司
) W8 G/ h. I4 w* X, h5.Which combinations of products are found in pie dough?
  i- x; ?! t2 s) y/ l, ?! y# c. 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??)
  y* ~8 w" ^3 C- w2 mA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 ?  E* C/ U/ \" N' J, J( n: N1 K6The French term for mussels is 法国语青口(海红)叫什么% M# }0 y$ P% L7 n: E
A:moules.法语青口,海红
$ H  ]2 G% B; V$ X2 S7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ m0 a' U% T5 {5 e
A:faintly fishy. 稍微有点似鱼味/ d7 g4 ?8 G. s/ |  x  k2 W1 L
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ W" a9 q2 r% U4 O7 PA:2 days. 2天
& R" F' P& H: i4 a) H  m9.What are the principle ingredients in ratatouille?
* A9 i8 K# Y+ M; E3 s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), N" r+ n- C' b) L8 l
A:Zucchini, eggplant, green peppers, onions and tomatoes  t& R6 j1 S) Y" b1 f
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )' h! `9 U" l' E/ A/ a9 }
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& D$ D' I: W* @A:cook food in quantities that will be used up within 20 to 30 minutes.
2 Y8 Y' V! g- E: k大批量烹煮食物要在20到30分钟内
* R) t6 A; F, B( \2 H11.What person has the authority to issue a Health Permit?
& K& r$ F  e5 M# D2 D2 `谁有资格颁发健康证(卫生证)。' U  l: s: L# X  ~- @- N
A:Medical Health Officer.
/ o' P$ y3 P: D  a# u7 `& U5 f医疗卫生官员。) @% T0 N8 i/ _0 G' b5 v7 E( w
12.For what period of time is the health permit valid?. N0 Q4 X0 k2 M0 r
健康证的有效时间是多久?- Y% m+ m0 o, d# U$ |, m6 n1 W/ c
A:12 months.12个月
8 j$ J4 b& Y7 B; d13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ H/ U+ S! r# D* r7 p$ ?8 Z在食物和饮料准备区,通风系统换气的标准时什么
  G. A" o/ f6 P, L! t# K( eA:08 times each hour. 每小时8次
" ?. S* J; o) `1 H/ `14。The minimum temperature for manual dishwashing in the wash sink is, G# E  L) k8 Q
手工洗碗,洗碗池的水温最低多少度?6 }* O" x6 @- j7 @
A:110 degrees F (43 degrees C). 43度
# z5 i/ |& @2 a/ Z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. J- {2 z: l+ a7 B- i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) [0 m9 b. f5 K5 Z
A:180 degrees F (82 degrees C).  82度
$ ]5 E  ~  v, m16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) p6 ]5 i& P+ C8 o2 E% g用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( f( u* Y8 I- Z7 m) M9 k6 @* e
A:en papillote.  法语自己理解& M4 s. l3 \3 p$ }) I
17。Wing or Club is considered a' L4 S; j' ?2 |$ \' J
翼和CLUB 被看做是一种...) l* O7 e; N9 H
A:Bone- In Cut     带骨切
1 `, m, E+ y! e; z) [. k18。New York is considered a   纽约牛扒被看做是一种( q5 H: c* C4 L. N+ m4 U
A:Boneless Cut     无骨切
! P+ N2 d( v0 y5 k5 M+ R19.In general, a court bouillon for freshwater fish will contain1 |+ I( O" w- y" l2 ]; f) F7 l* f" 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
' M- z4 r  |+ Q# U& @A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) W  k% C7 X6 J5 _. h  ~9 a3 F和做海水鱼同样数量的调味料和香料
3 W  l) S' f0 H* ]20.Anise is very similar in flavor and appearance to
' ]# }7 N7 v0 I7 X八角和下面的那种原料有相同的味道2 n" Q& m- J8 d0 _1 i- A$ y
A:fennel  茴香
( ]: U* O! I& z# S  K4 N; v6 F21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: l! m, s" a  f8 ^
下面那种原料更像大葱且有平面的叶子
* ~. z- F4 p" z& u  V' f- V  TA LEEKS  似蒜葱 (这边人叫京葱)2 U' x" U. ]* l
22.Which of the following cutting shapes refers to a small dice7 b4 H3 ]: o9 l" G7 P) n% h0 J& m
下面那种刀切形状指的是很小的粒(末)- ?; W" v9 Y- B, ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。2 j6 W2 l& X4 p9 e/ ]/ l
23.Oil is added to the water for boiling pasta in order to
5 H' R+ Z. b$ @/ o向煮沸的pasta (意大利空心粉 )中加油是为了" T% i7 x& K- C. _
A:prevent the pasta from sticking and to minimize foaming action.3 M$ S: c2 B& f
防止面条黏合并降低发泡。
$ ~4 X: m* X: `$ H24.Which pasta dish features pine nuts and basil?
. e% c9 b% q7 q2 X, G' |下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 `6 _$ H# Y% C+ F% ^
A:Pesto.一种绿色的意大利面酱 # J' q2 S( D& R$ I. u* ?9 e
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?1 I( l" W" K- J1 v4 F5 G
下列哪项是一个春天的蔬菜类似于菠菜?0 L4 m' e3 C- t, x
A:Sorrel. 酢浆草。6 Y# v) V/ [1 M9 W& g
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?
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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:6 d# Q5 @/ j: l
哪位厨师最早带来高水准浮夸的美食, Y9 F0 {* F3 m* e* U4 P
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 P6 i7 R) j- B3 Y, `) 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 。
; B$ w( x% T) hA:Cast-iron stoves         壁炉
, O+ A* b, k( r) M' e; j3 rhttp://www.usstove.com/products.php?id=68 ^7 `. x) Z% W; v

+ _1 t$ `9 s- V$ o4 s28.The French term used to describe the roundsman, or swing cook, is:# ]- O: y: c$ W* k- z
法国术语,用来描述roundsman,或摇摆厨师是:- N; j% X1 C& t& L1 d* z$ B
A:Tournant   图尔南
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: Q* B$ W0 W% l7 E! J2 _$ A' U29.Another term for the wine steward is:
. g0 {% ^. o' Z! o葡萄酒侍酒师的另一个术语是:
$ i# x" T% }! t5 p' zA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:1 y4 Z$ S* _8 \; g: A' e
霉菌,酵母菌和真菌是一个神马例子
8 L8 k2 r: r0 N( U0 OA:Biological hazard 生物危害
: O' t% x" ^  k0 ?
0 h! E( S# K: a: L% g- [% C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* \6 \$ U3 P+ D# k" V& E
根据加拿大食品检验局,食品的危险温度区在多少之间:. \2 c7 H5 f8 ?- U, a4 g7 A
A:40° and 140°F (4–60°C)     4-60度: w. n% v1 Q9 Q$ v- u1 c
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32.All bacteria need the following for survival:0 Z3 B' o  Y9 E6 W/ e+ d" ?
所有细菌生存需要以下哪些内容:
, E8 e. Z( q) T) m$ t5 DA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?9 O7 t/ Y) ?: k# ]& i! z/ h  g9 p0 ~% a
以下哪项正确表示了HACCP体系的关键控制点?
7 m8 O# e6 S# uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) {; z! Q" q% c* N/ v6 [  X6 r6 m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; b7 W" E2 `  ~8 k# ]! R

9 e- F  K$ k0 |* }# \1 @6 p8 Q9 h+ [34.Which of the following is not an example of a carbohydrate?
! H( P) g+ o: o) _- X# z3 ?下列哪一个不是碳水化合物的例子?4 L* E8 r1 U% y8 S7 W
A:Essential nutrients 必需的营养物质8 Z5 L( ?$ d  e# Q8 J
6 Y' s0 q/ w" X9 i* S% m% t0 G
35.The process by which a liquid fat is made solid is called:
6 q, Q& s; l2 d: E" E1 n* `$ i, x液体脂肪做成固体这个过程叫什么
/ |0 D0 e$ F( ^3 [' U; ]A:Hydrogenation  氢化% a3 k2 v# o% n! `$ }( z- t9 V

1 h3 U0 C8 e4 T. j36.Which of the following is not an example of a fat substitute?
" e* Q0 V, R: O! I下列哪项不是脂肪替代品的一个例子
+ n0 v/ @& j" M  M7 k! MA:Acesulfame K  安赛蜜K表
8 j9 v" Z1 N2 D' O, Y
( X* R$ C0 o+ q9 }4 o) @- B5 l# B37.Health Canada requires that a product labelled "fat free" contain:8 I. U( _7 n1 z$ C# _$ ?
加拿大卫生部要求的产品标有“不含脂肪“包括:: A1 n6 s/ t/ U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# R* m# `: b1 U. L7 c( m) y5 n+ L+ J) m) F5 t6 B. Q5 J7 \
38.Which of the following is not a problem associated with converting recipes?
. X5 Z- d5 ^! A2 h下列哪项是不相关联的转换配方问题?9 H! o. n8 Q: y7 W) q9 S6 W
A:Unit cost 单位成本
4 Q+ O. o7 N- h# e- R# W" ~
, V9 M: i) F% Y" g! q5 M( U$ E5 Y39.The condition or cost of an item as it is purchased from the supplier is called:1 @- U1 h% F, _* a( |, R& Q% w. ~0 b0 U
从供应商采购的物品的品质或成本叫什么8 V& o: Y# Z, T: w  |
A:As-purchased cost 购买的费用
& s' O) z' l8 T+ H% }& r
2 C" w4 r* V- @/ \; c% r, a- M, G40.The amount of stock necessary to cover operating needs between deliveries is known as:
. L4 [: B8 W2 Y# I, y$ t在新货到来之前用于日常所求的必要库存量叫什么& ~1 C! R# I" O1 A
A:Parstock 基本日常最低库存; \: I  s+ W2 K( Z* ]$ f
" \$ i6 |' l7 o, h4 `
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 D8 ^  B3 t$ v+ z9 ^9 R( i5 |% K下面那个缩写是用来表明正常库存流程?
7 h5 _  Z( g1 w& E9 KA:FIFO=FIRST IN FIRST OUT 先进先出/ m- n& i! ]0 C

( R( Q, O( Q; X% v6 g42.Which of the following knives is used to turn vegetables?* `' x0 k4 {. h' h
下面的那把刀是用来打开蔬菜吗?
* O4 n( |# i+ U) H* [' DA:Bird's beak knife   鸟嘴刀7 V- z: A/ m% K% F# g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
& O: m) `2 q5 ~7 O8 @即时读温度计最好用于那方面?
' s7 a+ B, Z3 G7 ^! A4 TA:Checking the internal temperature of a roast 检查被考物品的内部温度5 u$ ]6 A+ M. x

5 ?* \! ~6 I9 a7 W+ k) R* @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) o2 d9 t, V6 p: f! d/ j
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 J! w6 G8 l( A, h
A:Cast iron 铸铁8 V* h. c3 s# E" e+ U3 x
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 ~1 |+ O; y, Y& a% H
哪件装备下面有一个可移动的碗和一个S形叶片?
* D. B9 G! K0 g6 bA:Food processor 食品加工机
7 X& i- W4 @- ^http://www.google.com.hk/search? ... iw=1263&bih=572& z5 \$ `% Y* S6 t% f$ S8 o

8 Z0 S, n* P4 `; t5 Z* X" \46.Which of the following is not a rule for knife safety?
% F1 p5 I: j; `) h% K' ~  y9 N) x下列哪项不是用刀的安全规则?. e. d( k3 u, ]8 U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 k% T/ v; D/ ?* m8 ^
8 N; W5 P- @% r4 E
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( j, n& v0 @$ D4 @3 O7 p/ ~6 J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! H8 ~, w1 b4 H) f/ q6 _
A:RondellES $ A: W# X6 Y' l7 ]9 M: t; w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 z7 J, s: X6 b* C" ^% ]48.Which of the following is a diced cut used to garnish soups?
% O9 Z$ F- n" _' F下列哪项是切成小方块用于汤的装饰?* W. o' O# k9 O% `
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  d9 t+ \8 ?# w+ b. q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 y) i5 n+ Y, d; y* D' _; ]3 C
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!!——* y7 {6 D- \, ~
A:Gaufrette ' H, V8 x( o. p; R$ W/ e4 Z4 H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# ?6 y( B& q0 k& q2 Y. X, }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, t" m; @1 T; t5 B2 FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# ?5 @6 J# k: t: v& q% w/ O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 m/ S9 g+ c: u9 M8 Y9 R  @A:Cilantro 胡荽叶 香菜# Q% m# e$ d! \& l/ K9 {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 q8 p+ k8 K8 ^' |/ j
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60.Allspice is made from:6 u: u0 d+ n) D  }" Y
多香果,  多香果香料是什么+ ?9 D# n) \1 [0 F- D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ F4 p6 w/ F0 |; r5 o2 h8 ]. XA:A dried berry 干浆果
% [' Z5 h' o4 I: N5 Y+ T, G- f; u2 r2 `% {* ^0 ~- ~1 U
61.Which of the following are used to make a sachet d'épices?
8 S) N( [1 N/ V: f; a0 A下列哪些是用来做香包德épices?# O) h, u# n$ Q& f- o
http://www.sachetcatering.com/
/ e- }2 `/ @0 o0 w* _% WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ X4 h4 t$ L% c& V9 E# x& h" l" ?" L# }- v; k! ?5 S
62.Which of the following condiments are not soy based?$ p, q" T8 t# |: x
下列哪项不是酱油调味品的?/ Z5 y! r. L& r8 J7 {7 Q# {
A:Wasabi 日本辣根1 p+ P9 P' B7 P9 e" m

% [- [. X% Q5 @( r7 m& J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  ?, q: S3 w: @, R* C& p4 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:' [. X/ P( ^8 |' I/ G
A:Pasteurization  巴氏杀菌2 Q) Y1 `# V4 z5 B
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64.Which of the following steps is not the correct procedure for whipping egg whites?% f0 p0 s9 a: R7 I% M) K& D
下列哪个步骤是不是正确的蛋清搅打程序?
7 s, M0 }( ^. W: U4 g$ \A:Allow to rest before use. 允许休息后方可使用。( [  n+ W, }% ~7 M0 m
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 ]5 d. d( {* X" u; |& `9 s
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+ S- i8 |# Y8 O# [
炼乳是一种浓缩牛奶 是去除什么做的! ?$ ~/ y- Q7 }; I$ @
A:60% of the water 60%的水$ U4 F8 C0 R5 N2 H9 u2 M! E

' O: x7 `! ?) M; E+ ^2 p67.A method of cooking that transfers heat through a liquid or gas is:
8 j7 k# i4 J0 w7 @# _) P+ A一种烹饪方法,通过转移液体或气体是:
, l" x+ q9 ]' `9 e% s1 B6 P' o& n& f' PA:Convection 对流4 x$ s, t) r; n; j& e6 C

& S6 s5 W6 U: Y, @6 O68.The cooking of starches is known as  烹调的淀粉被称为4 U0 D; N. h8 E! d$ Q
A:Gelatinization 糊化7 b) [/ v5 ]1 P8 W

, ~% W  C0 |( z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 y: I) R* k$ S7 U# j% a
A:Braising 烤4 E( T. J0 |/ U8 W( u7 i! f. o) ]

( j4 }1 k2 t- T8 Y/ b" ~1 B8 k70.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:8 L# l' l# _% E( G  ]
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
& U. k7 F8 |" w0 W! y3 _; JA:Fumet 原汁
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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0 _7 z7 p* b7 q! f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 p$ _6 L+ a6 o, W% G9 M; _# f4 r73.Which of the following is a principle not used in stock making?; y! h* m( s. h+ S  t0 s: ?# j
下列哪一项不是用于制造高汤(低汤)的原则?% J' L2 N; q4 |3 ]) ?" ~
A:Start the stock in hot water.开始在热水中操作0 l0 Z8 A) ?, Z3 g
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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$ U7 u& a$ W; i$ z6 q: B* `. d
A:Remouillage 法语熬汤, x, V# Z8 ~+ l0 O, y
http://www.haibao.cn/blog/post/176242.htm
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