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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。
0 I# F7 Y: m  B# v* G8 q( P0 z6 a, {, f: i" D  R
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。
- N' ~: E/ K0 C1 f! c  S* e8 m  S$ @" 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
" ?' @( S) `6 ]4 Z6 k4 r7 P) j1.Which of the following methods should be used to determine doneness in a New York steak?9 `9 Y) L8 e$ Z" {0 {
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)# f1 n$ J4 K! r7 `& k3 [
A: pressure touch. 压力触摸
0 ~: K2 L+ ?% y- h+ W2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 x; C, P/ z+ N' F  [6 o0 M
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- \/ p( a) |0 c+ g7 V% m  y
A: acid  食用酸
' `0 k2 D* W9 C3 u2 _1 P, \5 ~3.Vegetables are major sources of which of the following nutrients?
+ z, [1 [8 ]7 I- s/ _: n蔬菜中包含的主要营养有哪些
. t! X, Z3 H/ U! VA:vitamins and minerals. 维生素和矿物质。( Y( B  J+ m1 n/ f+ |3 X0 j
4.Cauliflower is commonly served with
5 c9 s: H$ k' U( k花椰菜(菜花)最常见和那种酱汁搭配) u4 S6 v& l  Z0 O
A:Mornay sauce. 奶油蛋黄沙司9 ?. A, y8 w6 M- P4 y: _# ?# t
5.Which combinations of products are found in pie dough?9 x% S  o# Q6 z, G$ j( @
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ o2 c( ?$ k; e, }5 S# Y. a8 }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 j! e; k6 h" _  C+ q6The French term for mussels is 法国语青口(海红)叫什么
8 Q6 `& N. S+ p0 S! i$ i/ oA:moules.法语青口,海红2 s/ t& f+ h( b0 K* e" N; w4 p
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ c1 U7 \+ A/ L4 U, O! I
A:faintly fishy. 稍微有点似鱼味% _8 H& \2 @% B8 S
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  F' z8 ]: Q( Y( e
A:2 days. 2天
7 ], }, r6 u+ y. n/ i9.What are the principle ingredients in ratatouille? ; P" l% e  c  T8 V' X9 }+ a" T3 a
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 B" T8 T# I+ U% S8 K. k* V. a
A:Zucchini, eggplant, green peppers, onions and tomatoes8 [+ H. c1 E9 ]  }, W7 b1 B0 ]7 O
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 `& f1 E* l) g6 q% Q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# ]+ x) s( j/ A( ?  cA:cook food in quantities that will be used up within 20 to 30 minutes.
3 x( q! W* T8 F5 r大批量烹煮食物要在20到30分钟内
7 W; K& a  ~. W4 P- R; |$ I11.What person has the authority to issue a Health Permit?
/ x; p9 Z* s0 m; N, N. d0 j1 r* E  H谁有资格颁发健康证(卫生证)。  u" ?8 Y8 H3 b# t% F0 h
A:Medical Health Officer.2 o3 D& ~" }. L' c1 s
医疗卫生官员。
3 I7 z1 M, U% o! S0 e( B! ]12.For what period of time is the health permit valid?; q! J) M% q# R
健康证的有效时间是多久?
; g. s4 j) l8 J) MA:12 months.12个月/ g+ i) B# B8 t$ f' y2 n
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% Q; _! _- B3 J在食物和饮料准备区,通风系统换气的标准时什么! Q  _! `; @# L
A:08 times each hour. 每小时8次0 J6 k) P/ |- S# Y, u
14。The minimum temperature for manual dishwashing in the wash sink is
8 o& `) ?$ ]( k; L+ u- Q' z手工洗碗,洗碗池的水温最低多少度?, ~: q, ?! D: D* b& h2 C
A:110 degrees F (43 degrees C). 43度9 d! q2 Q; U& I
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% R9 C, u+ @) {$ I% N- y" F
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 B1 r" |$ i; U* D
A:180 degrees F (82 degrees C).  82度9 p* F8 |" ~, K2 j
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- D; T, |7 ?  ^# o
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* v% y0 y5 H( h7 u: q( r; AA:en papillote.  法语自己理解
* g) `2 `4 Y$ V6 ?0 y17。Wing or Club is considered a
/ O3 Z. o1 t- y+ l2 J翼和CLUB 被看做是一种...+ }: R8 I" R" O. H$ `
A:Bone- In Cut     带骨切
4 c. X1 [$ e1 v$ q" X18。New York is considered a   纽约牛扒被看做是一种
1 Q) U0 G) M4 i' b$ wA:Boneless Cut     无骨切
  a% }. ^+ f1 ~. O# A+ Y* W; ~19.In general, a court bouillon for freshwater fish will contain
( J0 @6 E; u- l0 H1 \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; s3 C+ C, e( ^( {
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" I4 \6 ^3 F( C和做海水鱼同样数量的调味料和香料
) K" ~- ?/ A# o$ Q2 w20.Anise is very similar in flavor and appearance to/ A4 }: Q; H* _# |
八角和下面的那种原料有相同的味道
5 Y' Y$ E8 m. l6 OA:fennel  茴香
6 p+ q7 t# ]% T: i/ N8 N21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 e) ^# t+ J; ]; ]8 o* n
下面那种原料更像大葱且有平面的叶子
9 q9 S' x2 t& n' X/ PA LEEKS  似蒜葱 (这边人叫京葱)0 X! D. E1 A# I
22.Which of the following cutting shapes refers to a small dice
/ L$ |% L; t2 u5 D% P* B8 p下面那种刀切形状指的是很小的粒(末)
" _$ o: c! D1 \/ A  e! jA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* ?& X9 W. z' \! q3 a* J: n; k23.Oil is added to the water for boiling pasta in order to( ~$ v. i& x3 w: U& [* G3 `
向煮沸的pasta (意大利空心粉 )中加油是为了7 E" T( D9 F+ g1 n
A:prevent the pasta from sticking and to minimize foaming action.
: O* S" [; N# ?0 ?: A5 a防止面条黏合并降低发泡。
8 @/ j7 J0 E0 j. e! c) H24.Which pasta dish features pine nuts and basil?
) B/ j( y  m3 z7 d& c8 ~4 d5 U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 y. K" _* H  u- d8 u) `
A:Pesto.一种绿色的意大利面酱
* o7 U; U- a4 ^  shttp://www.tianya.cn/techforum/content/96/563836.shtml
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% g$ T+ _' `2 N: h9 ~25.Which of the following is a spring vegetable similar to spinach?
- I2 R% w) Z. D- K, ~下列哪项是一个春天的蔬菜类似于菠菜?
4 {) D( G" X8 m$ ^9 t' mA:Sorrel. 酢浆草。& O' ^" ~8 @9 e  b* d
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?
大型搬家
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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:
4 B. H3 k1 |$ p6 V哪位厨师最早带来高水准浮夸的美食- _- y) \. L8 ]( z+ T7 L1 w3 r0 e2 z
AAntonin Carême 人名 安东尼·卡罗美
% f3 m4 k( Y1 X! l' r9 c) V2 k: S/ a  f) g9 s5 n# m9 F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% ?* a  H- q: f) g, d
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$ g. P, \& [+ S, w
A:Cast-iron stoves         壁炉
; P3 I9 t( q7 x# B2 `* |http://www.usstove.com/products.php?id=6
% V! k0 T0 _7 S6 g! H+ J9 C* q9 j9 e
28.The French term used to describe the roundsman, or swing cook, is:: I) X7 s, W5 C1 a  g/ ]' C
法国术语,用来描述roundsman,或摇摆厨师是:) W" o* }( I: C! \. j5 L5 {
A:Tournant   图尔南0 ^1 F! s' ^/ I; p

% ~, h: m5 h% p29.Another term for the wine steward is:0 V& j9 ~1 ~; p* ]5 z7 S5 W* |
葡萄酒侍酒师的另一个术语是:% F" `: p; P0 p  |9 A7 t
A: Sommelier 侍酒师
8 L9 x1 u; o0 R: T% _! I+ q  G/ \- c; t, C
30.Molds, yeasts and fungi are examples of a:
: P4 B3 x! Z9 T2 n& Q. b+ U. |& I- ~2 }9 a霉菌,酵母菌和真菌是一个神马例子: r5 ^, `; W8 g; S
A:Biological hazard 生物危害. m. R6 o% C  B. Z, ?0 u9 \

" Y6 l# c1 ?1 K4 ?, |6 }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ `2 e+ y* ]( U: @, a3 W- r根据加拿大食品检验局,食品的危险温度区在多少之间:
" [# [2 ?7 w; }+ v( ^4 Z# vA:40° and 140°F (4–60°C)     4-60度/ K  W& H  ?" B! X  l: T& X+ O# a

, t: r" G. f; u32.All bacteria need the following for survival:- p* W4 z0 i% P
所有细菌生存需要以下哪些内容:
6 _0 _- _) H* H( W9 EA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) i+ ?3 ]7 u/ N3 v% @- n$ `
% n$ Z1 |) @; {, c4 J' }. Q/ {33.Which of the following correctly represent critical control points in a HACCP system?' }, g% p5 Y( N
以下哪项正确表示了HACCP体系的关键控制点?
+ l5 w7 t/ T1 w) D; g8 FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) }; n: J1 Z1 Y0 U- W9 O- S食谱,接收,储存,准备,烹饪,保温,冷却,再加热* k& O& L1 [  p1 g. r6 B7 k3 }4 G
2 y+ C3 i& [# U5 a+ d
34.Which of the following is not an example of a carbohydrate?
: [$ `, J6 D; @) g5 C下列哪一个不是碳水化合物的例子?
. a* o+ J3 ^6 f* G" ?6 J' p2 @. iA:Essential nutrients 必需的营养物质
) n7 f% Y: c' S/ J8 b9 y0 i* k/ Z- C& ?- |7 R- q) ]
35.The process by which a liquid fat is made solid is called:
" M+ _: }/ o+ F: A4 y/ I9 k液体脂肪做成固体这个过程叫什么5 t/ T+ ~2 V. G3 C7 D( W& T
A:Hydrogenation  氢化5 F+ M: Y2 }: i3 I! G9 t; L
4 }2 }* A1 T% h, O; ?7 k( @
36.Which of the following is not an example of a fat substitute?: ^/ M# ~) i: f' V& M( w
下列哪项不是脂肪替代品的一个例子. p# y0 j0 {1 h* m
A:Acesulfame K  安赛蜜K表
( \) \  q1 i1 j5 |: ~0 H3 Y$ d
) p+ H6 H# d6 q3 L8 W# S6 k- e37.Health Canada requires that a product labelled "fat free" contain:" Q; K; M4 f1 ~9 {( r
加拿大卫生部要求的产品标有“不含脂肪“包括:
) S3 ]) [$ L5 Z# S: r" L4 VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ z+ G& v- C" \& G6 B& k  [7 O

2 {1 n9 l6 f7 t/ c  ]: \38.Which of the following is not a problem associated with converting recipes?9 c6 T' a' n- z' I; ]0 _( H# d
下列哪项是不相关联的转换配方问题?# G, `4 f) o4 f/ s: `% ?4 D2 C
A:Unit cost 单位成本) A& e' H+ ^9 K! y

* N) t* k% X. X# e39.The condition or cost of an item as it is purchased from the supplier is called:2 E% a* j5 w# V
从供应商采购的物品的品质或成本叫什么" P$ d2 ~. R  G
A:As-purchased cost 购买的费用, V0 R! i% ?& U8 |( m) Q! q

# o# p) l) k2 M. K7 ?2 P40.The amount of stock necessary to cover operating needs between deliveries is known as:2 M5 g; d0 U: ~# W) y
在新货到来之前用于日常所求的必要库存量叫什么
7 S! [: J. E- X4 vA:Parstock 基本日常最低库存8 c+ H7 ~/ `: H. J' O& c2 N

: Y7 I- j/ j$ N$ k41.Which of the following abbreviations is used to describe the proper rotation of stock?
" P3 D6 J' d$ r, t下面那个缩写是用来表明正常库存流程?
7 e5 _; b" \3 Y) L6 }0 fA:FIFO=FIRST IN FIRST OUT 先进先出4 s7 J" c9 H) Q9 x. ^

% }2 z; e; d1 d' N/ J5 E42.Which of the following knives is used to turn vegetables?6 m; G' K1 j1 E0 n% B. ]1 k1 w
下面的那把刀是用来打开蔬菜吗?
& [+ f% o* p, E  E+ `6 t1 U  c- gA:Bird's beak knife   鸟嘴刀& v/ a# p3 D3 s( ?* O+ Z+ f# U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 T. H9 T7 _, q5 h1 _8 L! ]" v6 m, N( M# T+ X
43.What is an instant-read thermometer best used for?
" J3 h: e: ?2 y  d3 s0 ?6 b7 G即时读温度计最好用于那方面?
1 {/ F& I$ g( E/ X/ XA:Checking the internal temperature of a roast 检查被考物品的内部温度: p8 U( e# h! _9 l: ^

6 }3 s2 q0 L  m- v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 q+ y  L( O; t% H9 M
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; e' W- G: A8 s9 B: PA:Cast iron 铸铁
3 R5 j$ M" ^0 U3 t! M# g, H, P( G9 x: }* A" E0 `6 o5 R
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 C% {" z9 k  K+ G: `5 G$ r哪件装备下面有一个可移动的碗和一个S形叶片?& h8 {2 t+ P  n1 F" ]
A:Food processor 食品加工机. Z! z1 b  p' R  U
http://www.google.com.hk/search? ... iw=1263&bih=572
1 [$ w- p# a" N% B5 [4 x) W1 r6 |" {6 B+ P/ w, r1 J
46.Which of the following is not a rule for knife safety?3 T! g2 Y: _1 M8 i: P6 {4 d5 w
下列哪项不是用刀的安全规则?
4 `5 ~5 H& O5 F7 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ \9 U( a) C# N, k" c8 `% i
/ ^% I4 y$ J* I6 e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 Y% a4 Y. X& P5 Q' `6 M$ a  o( J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* Q, k$ f( p/ ]6 `9 P) UA:RondellES
' Z/ ~8 T  ~4 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 M2 s% N; u) G, X

9 x1 v! Z5 Q9 b  J48.Which of the following is a diced cut used to garnish soups?
) ?( p& A0 y- @; {下列哪项是切成小方块用于汤的装饰?
" D6 x9 H& \' DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 B, R% e! V& `7 A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* _2 _9 k+ N) `5 L6 ?9 E
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!!——& _0 B7 B0 a8 z
A:Gaufrette , H2 {  z7 I' S8 a8 q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, m6 z  C# e0 s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' [+ n/ e1 l( X' Z, W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% x! E' _1 B$ h7 v/ F

, D3 n& s9 P3 O- j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. K" J. A8 f( p& r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)9 V9 L0 b$ ~& ^" a  {
A:Cilantro 胡荽叶 香菜, s  A& f: T2 ]% \' F5 ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
. Q4 I9 N& r. Z# A1 X 多香果,  多香果香料是什么1 G; U3 c+ I  K2 V3 F* z1 _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. W# W2 B6 w, Y! o. I: \  G( }! k
A:A dried berry 干浆果
6 ]6 |% }0 h& B7 n3 ]/ l! M# @7 i
! A+ U- i' x' W# z0 M61.Which of the following are used to make a sachet d'épices?
( j0 v# X  d) |7 A. J* h2 k+ z% j下列哪些是用来做香包德épices?
1 G2 Q# _: S! M/ shttp://www.sachetcatering.com/
  n- N1 U0 o2 n) h# {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 J2 i% Q$ [8 b0 c. r

5 L8 g2 w1 t) P* @! \7 L62.Which of the following condiments are not soy based?
) ]* d1 E, Z( q# f下列哪项不是酱油调味品的?# D0 W& K7 I6 i! q) X) o& K' E
A:Wasabi 日本辣根
- p8 Z! }$ S7 B% [1 @6 O6 Q7 o" ^5 k9 d
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 C7 y! x( ]  S
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:6 K9 c+ P2 ]5 a, E, W! O9 y9 r4 _
A:Pasteurization  巴氏杀菌+ `$ [. \# k/ E! M

, n5 ?. j) {) V- e3 e; `64.Which of the following steps is not the correct procedure for whipping egg whites?
2 b; j9 @* }8 U& T1 t+ c  X下列哪个步骤是不是正确的蛋清搅打程序?/ `, I1 P6 E+ Y% K7 |
A:Allow to rest before use. 允许休息后方可使用。2 E- T$ D+ g' ?5 N
0 r8 S" `  ^* ]! U; F* y
65.The weight of a large egg is between:一个大鸡蛋重量介于:- p5 Q" Y5 N. V2 F
A:56g and 63g 56克和63克8 H6 e+ n3 Q! Y6 c

! u* B# X4 K, s66.Evaporated milk is a concentrated milk that is produced by removing
3 c+ D# ~& A) `: r( x0 ~炼乳是一种浓缩牛奶 是去除什么做的
) T/ u( u! ?2 {, T$ f" T! V  DA:60% of the water 60%的水
( h; V9 _) `3 P4 E3 O: i, E+ k5 m. j! M! k9 N8 d& ]
67.A method of cooking that transfers heat through a liquid or gas is:
( L7 Y8 m  D5 z1 x9 B一种烹饪方法,通过转移液体或气体是:. z) r8 S. I8 h5 C/ W
A:Convection 对流
8 r# U* k! x1 j2 e+ W7 ]
1 t4 [* T3 u$ O7 |7 z. ^68.The cooking of starches is known as  烹调的淀粉被称为: M  ?( B. r) x
A:Gelatinization 糊化$ N$ h& {2 A1 `

6 _8 V; n* J" _. x6 E, q  D3 M  D6 D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 M) E% H/ D, S: ZA:Braising 烤
: p: V% e7 b8 @# [3 Y) e/ u7 d+ r- h; v  |* P
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:
& v8 J1 j6 S2 zA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; e' N, f1 ?1 S- O0 S
" ?8 k+ |- D, b2 B' K71.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
* L, q9 l, `3 }" R1 M5 y5 p/ [; wA:Fumet 原汁  l) T* I8 ]5 Z8 b& q

: E$ `* e) S" n  T72.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& o8 F% U" t, X
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! G$ o. F5 Q; R
( ^- {0 x# K0 g) K- u- `5 ^; m73.Which of the following is a principle not used in stock making?
9 B; G  `" f# E# [2 Y* ?  x  B& I下列哪一项不是用于制造高汤(低汤)的原则?
0 T) \+ F5 g  H/ N7 q3 V$ A6 l% YA:Start the stock in hot water.开始在热水中操作
& [2 E: q( r$ b* S
1 o- V" M  _- v74.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: S3 K. Y2 y1 y. l/ T0 }% ?
A:Remouillage 法语熬汤
/ |* x* m. X: |http://www.haibao.cn/blog/post/176242.htm
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