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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。
" Z2 Q- W. ^7 D' m# ]
' ~+ ~: M: U% w- i8 g3 V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。
5 {$ F0 w8 o. w" ^8 f8 s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/ W6 W# o$ Q2 g/ F9 v5 \
1.Which of the following methods should be used to determine doneness in a New York steak?6 G- _9 F. [7 ?* e+ R( x( z
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)
# h# r, X& H8 c% }* e! j0 Z1 KA: pressure touch. 压力触摸3 W* ]* ?7 K; |' J, [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 o+ E  Z9 G/ z) C% Z  d
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
, V. Y; d: j- J, ?& tA: acid  食用酸8 j* B0 e. `( R! i* V4 e
3.Vegetables are major sources of which of the following nutrients?7 ]2 [0 J# B$ B9 w( z
蔬菜中包含的主要营养有哪些
+ \  j& K# {. x# J  }; O$ KA:vitamins and minerals. 维生素和矿物质。6 J0 W2 I* E/ j$ x* F
4.Cauliflower is commonly served with
1 ]; z+ S) g+ Q6 Y9 U& A9 s花椰菜(菜花)最常见和那种酱汁搭配
+ t' E9 j9 k. @+ LA:Mornay sauce. 奶油蛋黄沙司
# H5 I; o2 b9 ~1 S; @5.Which combinations of products are found in pie dough?
: O8 P+ l  e1 t下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), j3 C- ~, q+ G- D& Y; S6 X
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' m7 M, x; O) H6 _% k8 X
6The French term for mussels is 法国语青口(海红)叫什么2 K% v# B1 Q+ [( R3 k
A:moules.法语青口,海红
3 A' l% Y0 ]- M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% d& v7 s: t0 k- X" D0 bA:faintly fishy. 稍微有点似鱼味
2 ]! S  `4 Z6 l2 d% e* C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 x2 r$ Q8 S$ H8 d! C: l3 Q1 _3 s
A:2 days. 2天2 {/ j4 {3 q7 D4 I% F
9.What are the principle ingredients in ratatouille? + Q/ |! V' R) [8 N. l( m; L
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* z# N* `' W: L' JA:Zucchini, eggplant, green peppers, onions and tomatoes- ^' O6 Y' T. n/ k1 o: T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# Z0 P8 G# R/ `+ T- w; U! b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 |( k" H( |2 V& ^8 h0 ]A:cook food in quantities that will be used up within 20 to 30 minutes.
7 B4 T. \. G4 {* i7 ]大批量烹煮食物要在20到30分钟内, M8 E) W" B$ Q$ R0 n
11.What person has the authority to issue a Health Permit?  i% z4 O6 `  _" D/ b6 L4 K/ Z
谁有资格颁发健康证(卫生证)。
" K1 b6 c6 U7 L' rA:Medical Health Officer.
9 o4 T  s1 [" n医疗卫生官员。
6 B& j' ^4 M& A- n12.For what period of time is the health permit valid?
* ?1 C. v2 \7 m健康证的有效时间是多久?0 u' i. X- j0 N' ^# u8 m
A:12 months.12个月
" N+ g9 s0 e, X* V& u13.In the area where food and drink is prepared, the ventilation system must be able to change the air# E+ h& o1 {7 t, u& M' }
在食物和饮料准备区,通风系统换气的标准时什么
0 q* p$ c# s: |* F' R5 J; b2 uA:08 times each hour. 每小时8次
- ~. j, h3 ^  [, Q7 ^" {6 N14。The minimum temperature for manual dishwashing in the wash sink is
0 X0 u( r2 C" q: |: {手工洗碗,洗碗池的水温最低多少度?
) K- r0 J6 I7 FA:110 degrees F (43 degrees C). 43度# C) E6 K8 A! T2 b/ N
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 U9 ?- E5 s0 o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' A2 G5 l, n7 `2 z% I- R2 ~A:180 degrees F (82 degrees C).  82度
8 b# y2 K2 t; \; {0 u( g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 Z5 j% u3 p# H' X. o7 U- k) W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( w/ t4 n! O' i2 D8 G" ?/ lA:en papillote.  法语自己理解) k+ w1 y$ g: i1 ], X' N! Q
17。Wing or Club is considered a) i4 L/ M+ F0 f# r; C& i5 Y. t
翼和CLUB 被看做是一种...0 X2 f. O. }( A/ Q; q
A:Bone- In Cut     带骨切
$ Z# e6 ~9 ^5 t18。New York is considered a   纽约牛扒被看做是一种  e% o4 w0 H. i, {$ \" h' j( H
A:Boneless Cut     无骨切. P2 N* [$ {" t8 T4 v3 ^2 c$ ^
19.In general, a court bouillon for freshwater fish will contain9 G3 i- \3 x' f6 f9 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9 Q0 \  M, H) f
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ w% g5 P' U: O% Z和做海水鱼同样数量的调味料和香料& h. `$ R7 `- M. n
20.Anise is very similar in flavor and appearance to& v! `8 R& F+ r) E- V- l/ k
八角和下面的那种原料有相同的味道
9 j" e* d4 |: \) G9 X- A, M2 NA:fennel  茴香
- Q! J. k* P, A21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' R6 b9 k- N  `  v下面那种原料更像大葱且有平面的叶子
2 |2 o% R5 |, b. u* gA LEEKS  似蒜葱 (这边人叫京葱)1 U) @1 v6 ]/ ], r# _  M
22.Which of the following cutting shapes refers to a small dice
5 F. H! T- z& i/ f8 r7 ^0 N; s' P下面那种刀切形状指的是很小的粒(末)
- {6 [$ K0 D: ]9 uA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 J) q( t$ o) k) j23.Oil is added to the water for boiling pasta in order to- ~3 c5 u2 x! v' Y( F; m
向煮沸的pasta (意大利空心粉 )中加油是为了9 Y& V1 c0 Q! q
A:prevent the pasta from sticking and to minimize foaming action.
, q8 a1 |( J& u4 F2 o$ @+ b- B* K( f防止面条黏合并降低发泡。, c4 |3 `5 b! d  O& `
24.Which pasta dish features pine nuts and basil?! @' m* ]) w3 P8 N
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# v! k# W0 Q! p* k2 c. lA:Pesto.一种绿色的意大利面酱 0 r* k0 g6 W6 V
http://www.tianya.cn/techforum/content/96/563836.shtml$ m- Y/ t4 |2 m6 q$ w6 B6 x- v
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25.Which of the following is a spring vegetable similar to spinach?
* l: ^$ Z( `% O, V3 I6 G* o. `下列哪项是一个春天的蔬菜类似于菠菜?
1 F' W4 S0 n3 vA:Sorrel. 酢浆草。
5 Q" M2 `# v; P( w: U0 b4 U  whttp://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:" \+ f2 x: k! t  s% B
哪位厨师最早带来高水准浮夸的美食
4 N1 w, D' Q$ }4 B& BAAntonin Carême 人名 安东尼·卡罗美
' [6 Z/ H  r$ T" _) g& u: R
" O2 l% u4 `, @4 M3 C; w- B  X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 C9 I: \  Q% n) x! I! U9 e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; g5 P4 I+ C3 r
A:Cast-iron stoves         壁炉$ O# j# A4 {% Y9 Z% W0 n
http://www.usstove.com/products.php?id=67 a/ ^( t0 N/ ?* K7 f
$ `$ P" D0 `! j9 z2 t
28.The French term used to describe the roundsman, or swing cook, is:* C' e0 x% R! N5 ~8 d8 u6 d
法国术语,用来描述roundsman,或摇摆厨师是:
- c1 x; A* p+ Y; @A:Tournant   图尔南
5 ?4 W2 v( E% V1 G6 k4 s
9 C+ T* R2 M( S6 M0 P9 @29.Another term for the wine steward is:0 L- I  W2 A9 L1 e8 G
葡萄酒侍酒师的另一个术语是:$ r- F. Z/ k* i6 R2 S
A: Sommelier 侍酒师
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! v0 _1 m' A7 k30.Molds, yeasts and fungi are examples of a:
7 Z+ p! i6 v1 a霉菌,酵母菌和真菌是一个神马例子8 z' [. Q2 z% ^+ k
A:Biological hazard 生物危害( Y/ z, B* ^' s# m5 J9 T1 A
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ a9 w" U6 U( Y根据加拿大食品检验局,食品的危险温度区在多少之间:
8 t1 Z9 d2 {( uA:40° and 140°F (4–60°C)     4-60度
( T: Z4 Q( g2 b, _8 }
6 h" B: z. r! j! |: [32.All bacteria need the following for survival:- [: r: z% f/ F3 `6 j
所有细菌生存需要以下哪些内容:0 W: |6 b+ @) N5 T7 s% u+ B6 {
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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# A, l! [. g# C% B5 ~33.Which of the following correctly represent critical control points in a HACCP system?
9 A7 f, m4 ]9 {6 ]以下哪项正确表示了HACCP体系的关键控制点?: Q9 T% A+ ]2 p: I. l2 q4 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 ?7 n6 q1 q2 y* s. Y& c& S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 O1 W$ E$ j7 u) C3 L+ j* f7 G+ u. V0 T8 j9 ]* G+ ~
34.Which of the following is not an example of a carbohydrate?
4 ?6 h; @* ~5 F( G5 r下列哪一个不是碳水化合物的例子?0 [" b( r/ W* {" [7 c
A:Essential nutrients 必需的营养物质" J; Q2 U  v3 g6 z; p% T: R
7 o1 W: ~% X0 X7 q
35.The process by which a liquid fat is made solid is called:6 W( ?8 r, Z7 M) c0 \
液体脂肪做成固体这个过程叫什么
% I- S+ T+ b7 y' BA:Hydrogenation  氢化9 r& c. \5 ~( }
, C8 n  x/ ~2 C8 y: [& ?
36.Which of the following is not an example of a fat substitute?7 G6 `- @& M! j0 H7 Y+ S* ]
下列哪项不是脂肪替代品的一个例子
+ u5 r! u$ u  O. C8 X: d: j$ Z0 DA:Acesulfame K  安赛蜜K表
, b) f1 a& p! R6 e4 f2 z& S1 y& e, l1 A! k
37.Health Canada requires that a product labelled "fat free" contain:
4 {9 d0 O8 m% d* @# a5 q加拿大卫生部要求的产品标有“不含脂肪“包括:; ]7 l2 F' Z. z! L2 G# V, a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. F$ K7 Y' z, F2 ~
8 o# b% U6 ~* {$ U
38.Which of the following is not a problem associated with converting recipes?
" |! I" E/ I. H/ ?下列哪项是不相关联的转换配方问题?
- E9 }$ {3 W/ L# |/ T4 IA:Unit cost 单位成本
- l8 Z+ {  f; H$ o9 Q  T' b% ^! t5 M  S7 O# ~# v5 n
39.The condition or cost of an item as it is purchased from the supplier is called:- j* H/ E3 c( k
从供应商采购的物品的品质或成本叫什么0 I/ A0 m# r( v4 g' C: U
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
- v7 v! u2 t2 z# }, U+ @; d在新货到来之前用于日常所求的必要库存量叫什么
! e+ X8 S) S) E6 q* k( y' P1 [A:Parstock 基本日常最低库存3 l$ Y' X' y# A/ ^7 Y: K9 p5 g# g
. @  ^! B& z( j4 E
41.Which of the following abbreviations is used to describe the proper rotation of stock?' U3 {5 h# z' p+ ?+ n$ B: `: v6 i3 N
下面那个缩写是用来表明正常库存流程?5 ]$ T: S0 C5 j4 P) f
A:FIFO=FIRST IN FIRST OUT 先进先出+ m  x) C0 X8 g" ?5 d

+ X8 A9 a7 g0 w# `+ k' G8 A42.Which of the following knives is used to turn vegetables?, P5 D4 ]1 w6 O' R
下面的那把刀是用来打开蔬菜吗?
/ L; x4 y9 P/ s5 [' M* N3 q5 o6 E" sA:Bird's beak knife   鸟嘴刀, G# L* |, `7 Y% h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 x; m( u  e2 \8 g# B) x1 n; d7 P
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43.What is an instant-read thermometer best used for?) L2 ^; e' P/ a
即时读温度计最好用于那方面?
1 D0 Q( W8 ?' \+ e6 m5 ^* c# |A:Checking the internal temperature of a roast 检查被考物品的内部温度* Q% F8 R6 r  i+ m

7 N, ~8 e$ ~7 q( D* d/ b  H" u" H, p4 X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 `! |2 ?, J6 ?( @: y6 ?: K
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) m) |+ J( ?6 k- yA:Cast iron 铸铁
, B& {" u2 a  x# ^6 m- ~  s3 L9 v' F
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, [+ u. W" _1 O5 x9 `! W* v( S" ]
哪件装备下面有一个可移动的碗和一个S形叶片?  u2 M8 m1 Z9 @5 O
A:Food processor 食品加工机
5 N3 [% W9 I$ v8 n) ]5 P4 xhttp://www.google.com.hk/search? ... iw=1263&bih=572. b! O& i# s# C: H+ l+ V# n

4 o- R- c) X8 j+ O6 O$ T1 f46.Which of the following is not a rule for knife safety?. `+ u# J2 l( G# l8 A- Y; y6 P6 L
下列哪项不是用刀的安全规则?9 N$ _# R7 s& H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% q& z1 \: W; b" M- A- s2 E8 P* b6 z, {5 r/ ?% Z7 R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- I" M9 G- H% D; _7 Y5 D' W  ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' i8 T% l0 x+ b7 l! iA:RondellES   l& g  J7 a' B8 y( s2 H2 m2 {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ P# p' R) g* X; U) G: b

) R# V7 K3 [7 b" P1 h48.Which of the following is a diced cut used to garnish soups?5 u7 \' _/ D( [8 o* h4 v; J
下列哪项是切成小方块用于汤的装饰?& O9 P$ v* ~7 @1 {
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 e* O# {) h' [2 s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" B/ L# Z( l: H0 P2 ^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!!——5 l6 P- c1 W$ g5 ^
A:Gaufrette 9 f: B5 ^0 {- V4 ]9 v1 I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 k( K. b. ?/ }% y, b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 Z2 t1 [3 d5 |- }" b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" s5 u: [/ R  A. \" Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 F2 P# g" V2 u2 I* l! [5 z& Y- Y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)8 a% P7 l: \* f! ?2 B% {
A:Cilantro 胡荽叶 香菜
6 u6 j; \% D4 r6 ]* Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# D/ U' V' ~! \2 I$ ^5 x$ n8 ?( W60.Allspice is made from:
  @, {) Q) e% ~* Z 多香果,  多香果香料是什么/ z4 q- ^# e( F9 W5 K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; ]) f! d: x8 f& q" PA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?. ^/ j7 A( e  L
下列哪些是用来做香包德épices?
* f% L6 Q& A8 z& b3 O0 w% z7 p; lhttp://www.sachetcatering.com/
  U% t, }' ?) ~6 E" @! Q' IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 G" w: y- l& K! g3 r$ ], r

. `5 S6 G$ Q+ J* `- w62.Which of the following condiments are not soy based?5 |& \' u& U1 h4 t) s
下列哪项不是酱油调味品的?7 F- Z; y4 q4 [" V; P$ M) D7 |
A:Wasabi 日本辣根
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/ Q% i1 E# F( B2 b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% L7 T& h+ ~3 n# g) T" \
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:
5 X( g/ s$ p" }3 JA:Pasteurization  巴氏杀菌$ A. x7 `* u5 o- d1 \

9 M. x$ @9 ~( A5 Z! @- y64.Which of the following steps is not the correct procedure for whipping egg whites?* |: G. I- @2 h* `1 h+ n
下列哪个步骤是不是正确的蛋清搅打程序?
9 v( F: Z+ d: i" S; dA:Allow to rest before use. 允许休息后方可使用。6 F& z! l9 f# {( A' e
1 w) }/ |7 a9 w5 L' j/ ~# b
65.The weight of a large egg is between:一个大鸡蛋重量介于:! ]+ X* F" n5 v& j0 q
A:56g and 63g 56克和63克
6 H, r8 N2 T: _* ]
* `4 O. m/ q. \! g1 J& Y66.Evaporated milk is a concentrated milk that is produced by removing" z! c) j1 I0 \/ h/ m; h6 C
炼乳是一种浓缩牛奶 是去除什么做的: u' V/ P9 G# B; g
A:60% of the water 60%的水5 U* ^/ i+ k$ g5 _: C* J5 ~

6 v  u  U& k/ x67.A method of cooking that transfers heat through a liquid or gas is:. b" M9 j4 o8 }# i/ d' x- p
一种烹饪方法,通过转移液体或气体是:; u: W7 ^. M" I6 I5 `
A:Convection 对流$ ?- \! C+ G, [5 p

$ n: {; @4 J3 }6 r68.The cooking of starches is known as  烹调的淀粉被称为. d: E. I" [( |3 f# P, @) S: t
A:Gelatinization 糊化
2 l& T) [2 y2 K9 ^  p
$ ?% b" n9 a- e5 j9 Q, o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& t* [/ \4 s. u- G) wA:Braising 烤% b! W; V; s. Y. P1 h# u$ w- S
2 O& S( F6 @6 j" I
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:2 ~" a) v/ {# d* Y$ A8 h, D# Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% y* z+ w0 r8 @- J( q
8 \: y! W+ y/ Q* l* {# A: l
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# v6 B0 |7 q  r& o
A:Fumet 原汁
0 s7 N! m! b: n. y* \$ ?
; Q6 N8 r6 x% K6 o% e% Z) b# Z72.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4 r) `$ a. _% A% w4 T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! T" u9 V8 f8 `
5 D; Q* k$ k* y0 }# ~& h  ?1 C9 r
73.Which of the following is a principle not used in stock making?) |7 j. |- n- D# Z& v
下列哪一项不是用于制造高汤(低汤)的原则?9 C' h$ O% |0 g/ Z
A:Start the stock in hot water.开始在热水中操作' o$ p- L, P& N# z" f
5 I  C( a- K2 T& w* x! o0 i
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. A* ^9 a* {; Y6 }) L3 v& p
A:Remouillage 法语熬汤
4 \) @/ p2 A3 [6 }, s+ k" nhttp://www.haibao.cn/blog/post/176242.htm
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