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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。- n  y% n/ G9 a. S+ Z
9 `! {$ h! X6 g* G/ @* x
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。
0 t" Y4 p  d: n, T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& X# k" G' s$ y6 x. ^
1.Which of the following methods should be used to determine doneness in a New York steak?, t  e7 |7 O: V
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)3 Z1 e3 }: H+ j! O. K0 v
A: pressure touch. 压力触摸
( l8 }! Z$ n! g: s1 d, Y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. q8 ~0 V4 \, u3 ]8 Y+ 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 u) ~4 h; Y' ?A: acid  食用酸) q2 r/ q7 i# Y  ^
3.Vegetables are major sources of which of the following nutrients?
% k# N6 n- \: J% y" }; R' R- m! A蔬菜中包含的主要营养有哪些
$ }9 G0 U% _6 n7 J% M' ~' cA:vitamins and minerals. 维生素和矿物质。0 T' \0 T6 K! s  O/ u6 n1 B4 m
4.Cauliflower is commonly served with
, e, b, O1 ]9 O2 m/ n花椰菜(菜花)最常见和那种酱汁搭配
9 L) C. ?, y$ L2 f. r" QA:Mornay sauce. 奶油蛋黄沙司9 j, h* Z8 ^' S7 o% e9 M. _  [
5.Which combinations of products are found in pie dough?
$ @, E2 T4 Z' i- l下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
' A: _) b8 Y2 p, e  m, uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! V$ ?; f3 v" z! h6The French term for mussels is 法国语青口(海红)叫什么4 e+ {, z! H& B; C( f$ `
A:moules.法语青口,海红: a3 v) L" Z" B8 ]$ [. x
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  ]! Y5 k9 P" h9 j
A:faintly fishy. 稍微有点似鱼味% _8 G* T; w' a3 Q5 M7 q- H
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 N  A/ l2 Z; }5 S4 C3 z3 Z$ _A:2 days. 2天
: E) T+ \" d% T9.What are the principle ingredients in ratatouille?
9 c% e* n4 [" Z* [: K炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% e. A1 U+ \$ G) `( {$ X
A:Zucchini, eggplant, green peppers, onions and tomatoes3 }' F' q- {$ n! i* f; u2 ]  O2 h
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ Q0 {$ b) }- [- C* N10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" M: z1 a: x4 t( WA:cook food in quantities that will be used up within 20 to 30 minutes.. Y" ^# e2 F) f* w- \% @
大批量烹煮食物要在20到30分钟内! K( L* P5 M/ k  w! I
11.What person has the authority to issue a Health Permit?7 W% N% p* @+ `
谁有资格颁发健康证(卫生证)。7 J* s5 y6 _5 j% e' @. K# Y
A:Medical Health Officer.
# z' x; }. Y' P' g( f+ |$ M医疗卫生官员。" l0 g& _$ n' K0 @) i* v% `
12.For what period of time is the health permit valid?
  |! \7 b* V7 a+ T" i健康证的有效时间是多久?
( ?  @- W) F9 v" qA:12 months.12个月
% X  F$ B( |* c! t; V3 r/ q13.In the area where food and drink is prepared, the ventilation system must be able to change the air& J( T, t3 N& w7 w( b) m
在食物和饮料准备区,通风系统换气的标准时什么
9 {/ h6 R# e% o& y# wA:08 times each hour. 每小时8次% u6 g0 h8 {  R$ V" g( q3 c
14。The minimum temperature for manual dishwashing in the wash sink is3 z4 P' |2 t8 i$ ]. R& ~
手工洗碗,洗碗池的水温最低多少度?9 h5 y4 ^8 ?/ K0 F0 V1 |+ W' {
A:110 degrees F (43 degrees C). 43度
; |% v; M5 d7 X% }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' X1 b6 w& s: O! o( ~  u3 s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ d, D* K4 s0 D* dA:180 degrees F (82 degrees C).  82度
0 V5 n# r- k- @% j16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 g1 [# l2 U% X  M0 E5 ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 W7 f0 Q  X" T- L) n
A:en papillote.  法语自己理解
4 x6 }$ Q  z; h; v  d8 n  {" j: q4 |2 K17。Wing or Club is considered a
. ^, D8 E7 @+ B, p/ v/ Q翼和CLUB 被看做是一种...
, m  ]" L% P, k; E, F4 k6 Y. tA:Bone- In Cut     带骨切
' H- O9 H3 C% p18。New York is considered a   纽约牛扒被看做是一种1 P) n% A/ x  n9 s3 i
A:Boneless Cut     无骨切/ x3 w/ R5 E3 r# d  @; n0 {
19.In general, a court bouillon for freshwater fish will contain1 M  c7 [+ `; M9 m- V, ?" J. q
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
, O$ U. @9 v* }) U& y: a6 _; ^! mA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 j, \1 J6 _1 U* B2 ^和做海水鱼同样数量的调味料和香料
8 |8 S- }' f. H3 p$ c2 C20.Anise is very similar in flavor and appearance to" n9 M& x( w/ |! H% Y  a6 y' k
八角和下面的那种原料有相同的味道8 [) m! ~% h6 K; w: k: P# t
A:fennel  茴香* a3 {, W' B7 J- J6 J
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) }- x* [2 S! t. t( m6 T& \下面那种原料更像大葱且有平面的叶子
  T5 f7 ?( r, L3 f/ ?, iA LEEKS  似蒜葱 (这边人叫京葱)
+ ^1 k% W# J7 M$ z4 M22.Which of the following cutting shapes refers to a small dice
+ o0 u2 g) p" t1 q( }7 F6 V下面那种刀切形状指的是很小的粒(末)
/ _  i* P! ?" v8 F9 }' T  MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! `( W# J9 j* o' z3 h! D3 t! n- }* }23.Oil is added to the water for boiling pasta in order to
- f  T% A* }% X1 J; p向煮沸的pasta (意大利空心粉 )中加油是为了/ {% Z4 H, }7 O; o" q9 s1 A
A:prevent the pasta from sticking and to minimize foaming action.
6 ?8 @3 l& d! |防止面条黏合并降低发泡。
  f# u$ ~/ r3 _& W' @1 [24.Which pasta dish features pine nuts and basil?# C( p' [; b) Q) Q' o) D
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- E3 {! `8 e% K1 C% O5 e- _A:Pesto.一种绿色的意大利面酱 * e1 q( U+ b* w& @
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?) @' I2 Q$ C8 a  w% q
下列哪项是一个春天的蔬菜类似于菠菜?) e2 q) w: `8 G0 ~
A:Sorrel. 酢浆草。
* I, P$ v' a: {* l" Mhttp://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:8 y- \/ x2 n7 w
哪位厨师最早带来高水准浮夸的美食7 Z) F4 O8 m4 \: b' n3 g0 C; F3 n
AAntonin Carême 人名 安东尼·卡罗美* w: A' H" S0 a$ M+ Q+ M
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! Z! z, O9 |' H, @' g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 I7 W8 O: ?/ o
A:Cast-iron stoves         壁炉
1 a- Z+ Y6 Z" ?* R8 Dhttp://www.usstove.com/products.php?id=6. Y7 L, Y5 x6 j! b

* r$ G3 v* L  s* Z& D& p28.The French term used to describe the roundsman, or swing cook, is:! ]$ P' J: ]6 O6 W5 y
法国术语,用来描述roundsman,或摇摆厨师是:
; }" n: r$ f& l5 q4 |$ ?7 YA:Tournant   图尔南
! B2 x! z1 k% ^* D
: K( k, }5 n0 P! Z8 E+ v( I2 K29.Another term for the wine steward is:- u3 |! J$ y6 c1 {% _
葡萄酒侍酒师的另一个术语是:- ^1 n2 ^7 K0 p$ [) u& _& I3 k
A: Sommelier 侍酒师$ |% N8 p! J0 J- ~1 K, f
3 B" E' Q# t+ J1 p& e
30.Molds, yeasts and fungi are examples of a:! H/ v& E' B- ~) ]: G) a
霉菌,酵母菌和真菌是一个神马例子% P" a, e& u- D8 W' x8 E
A:Biological hazard 生物危害7 u$ l3 e; Z/ L1 U# l9 k8 T3 \

% b3 n( {6 a+ z8 x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* T: {/ s) W/ r3 `1 F. k2 d8 O根据加拿大食品检验局,食品的危险温度区在多少之间:; n. \- d( D1 z) n! r# ?
A:40° and 140°F (4–60°C)     4-60度7 S0 J! U! [0 ~) V6 P4 k
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32.All bacteria need the following for survival:
- E% Z5 \6 S+ h+ t所有细菌生存需要以下哪些内容:
. |" z, l% r2 H& J7 IA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 m, V- l8 a/ o: W: W* @+ d
- E/ g% k& M1 j$ z* p1 H. e33.Which of the following correctly represent critical control points in a HACCP system?
+ I: ?; O/ e& o+ J7 A+ O以下哪项正确表示了HACCP体系的关键控制点?- P7 g) o9 {; `; s* A- F4 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 h* z/ n: W! D. S7 H
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 s3 x. S6 L% S, Y: E: |1 m
: z. f- x, C8 Y2 P2 e34.Which of the following is not an example of a carbohydrate?
& w8 H0 @( E+ Y$ p) L  `! H下列哪一个不是碳水化合物的例子?
8 W5 {  W' _$ t7 w% SA:Essential nutrients 必需的营养物质, X3 N1 R; j; c( S+ V

( {9 t- V* W% y35.The process by which a liquid fat is made solid is called:! w0 {* K+ f) o
液体脂肪做成固体这个过程叫什么
/ n! M+ ~" \) I: ^3 |' t" aA:Hydrogenation  氢化8 r7 ]$ \8 h, g9 H6 D

+ ]3 x! N6 h  e/ J$ t8 C9 f36.Which of the following is not an example of a fat substitute?9 o0 ~4 L0 G9 |8 m% @6 }$ X
下列哪项不是脂肪替代品的一个例子4 K, `9 W: A5 c" ?: g1 L
A:Acesulfame K  安赛蜜K表
8 s- v& x8 @8 [% b! k' z  ?+ b, v3 _, w) |6 I8 c9 X* J* V
37.Health Canada requires that a product labelled "fat free" contain:
# K* S% \9 M4 Z加拿大卫生部要求的产品标有“不含脂肪“包括:
  ?. y1 ~% m" z- w; CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 J- U8 a2 u1 p- E1 p* c, y( r, j, X# V. U7 @! d
38.Which of the following is not a problem associated with converting recipes?! C% ?9 J0 e9 a, `. W6 c: j
下列哪项是不相关联的转换配方问题?
7 g  S6 s) q2 K# ~- oA:Unit cost 单位成本
  k3 R4 w7 C& m6 D; \1 Q; Q* }9 m: G/ o4 u& y. |
39.The condition or cost of an item as it is purchased from the supplier is called:: Q7 i+ F1 t; ]1 m' g0 o* n# X
从供应商采购的物品的品质或成本叫什么% D- _; V0 m  R4 q) I) P- f
A:As-purchased cost 购买的费用
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. N" U& S* ^- ~; n40.The amount of stock necessary to cover operating needs between deliveries is known as:
- t3 ]* w" N8 W) U' L在新货到来之前用于日常所求的必要库存量叫什么- Y+ [/ }  S! p( y. l  R/ K
A:Parstock 基本日常最低库存
  w4 t$ d. }  l& c
! y/ L. v  C* |41.Which of the following abbreviations is used to describe the proper rotation of stock?/ G+ w( c7 Y' }2 e$ \0 m
下面那个缩写是用来表明正常库存流程?) c+ n4 T$ I# ^: T7 N, q) F
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?$ a2 @, w3 R8 S- z
下面的那把刀是用来打开蔬菜吗?
1 c' ]3 C( @6 B% T; C9 zA:Bird's beak knife   鸟嘴刀
1 U7 `4 f: _/ f6 y- Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" q! d* z, @& P3 t

% J4 U0 v  I' |; t) e7 W0 J. Y* `/ v43.What is an instant-read thermometer best used for?; {5 x+ ^) C7 J% W8 J
即时读温度计最好用于那方面?
9 ~, e7 Y# E' L: b- M# Y4 xA:Checking the internal temperature of a roast 检查被考物品的内部温度
3 M& r  p- q  U; }2 Y7 n+ h. K: D; h
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 Z2 E6 T/ ~( v3 {& p: n0 F下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 H/ x5 r( ~, S. g/ v' y4 kA:Cast iron 铸铁
# r# q( M' z* l. r% P" p4 p6 m
( _% P% h! s  q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  j( |! r: }) u) n' i( W
哪件装备下面有一个可移动的碗和一个S形叶片?8 T4 q4 ~9 v' q2 Q: Q* e
A:Food processor 食品加工机
6 c. l( E( _" _, Q4 O2 ghttp://www.google.com.hk/search? ... iw=1263&bih=5720 }' e0 W* F1 \. ?" r

  k3 e( K( S8 T0 t46.Which of the following is not a rule for knife safety?/ f; n, P' |* a& V
下列哪项不是用刀的安全规则?
* C2 [& ]7 P4 KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 I$ ]3 a9 o! ?  C5 G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, @5 x" H9 E& y3 m7 b4 Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 h, Y7 \. U; c; y% q8 j* kA:RondellES
+ O3 C; M& Y0 b; S2 r! rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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4 E7 o" s$ O+ G$ Z+ m" ~4 p48.Which of the following is a diced cut used to garnish soups?- g2 I# K9 Z  W- M, g0 u+ G( n
下列哪项是切成小方块用于汤的装饰?" {5 c3 Y* r6 c
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 e& D# j7 ~% Y+ N8 L1 J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) X# p! m, t$ I) O2 _% V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!!——
4 |( c$ [/ r7 I2 d. }% L% y& dA:Gaufrette ! \$ |$ e( v5 o5 J; _8 S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- H" Z7 s# L% I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 \  g% G- ]# C. k6 P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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* F' e0 V# n5 I/ g. e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ G: y* y$ @, _8 {/ s- i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)
) k" @6 A! N4 o  `' H( XA:Cilantro 胡荽叶 香菜
+ {5 G0 P# Q5 {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( b8 p) J5 ^% x, F
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60.Allspice is made from:
. _4 ?$ m) n" k+ j% l* | 多香果,  多香果香料是什么
7 ?$ K. `9 \$ g& a& ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( @$ h, C. E5 e9 o: Q0 EA:A dried berry 干浆果
2 \2 b" p& G" d, [5 O
& j5 }" f' N7 R) @61.Which of the following are used to make a sachet d'épices?
. w' C. ]. X5 O5 F" E; N5 r/ G下列哪些是用来做香包德épices?
; B  E/ o, C8 Z9 n; E/ v, Mhttp://www.sachetcatering.com/- N! x7 L) z7 p- P, v- }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 x" N6 W# P7 k1 F) U! H9 c62.Which of the following condiments are not soy based?) a; ]9 K: u$ B
下列哪项不是酱油调味品的?" ]; M3 D. F1 X0 F' D* T
A:Wasabi 日本辣根
( j! @, z0 k; x! y1 O0 V
' j. Y# |  K* l8 B6 W# {9 f6 o8 _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, w( X0 M( Q+ u% `$ {  X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:3 N2 ?, m  Z6 Q/ o: c
A:Pasteurization  巴氏杀菌
9 w3 O2 {+ K5 B& d5 e: w; z2 y! s. `  Q! x
64.Which of the following steps is not the correct procedure for whipping egg whites?
7 i+ p% l" i# b" k下列哪个步骤是不是正确的蛋清搅打程序?
$ w7 g$ _' r. l0 n5 k. }A:Allow to rest before use. 允许休息后方可使用。2 p$ f, l8 N8 x

9 q0 y: o. V# t1 x8 \' i6 x65.The weight of a large egg is between:一个大鸡蛋重量介于:5 o- V+ I" b1 W) h* Y
A:56g and 63g 56克和63克
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4 T! l$ T& v% v$ ?1 a66.Evaporated milk is a concentrated milk that is produced by removing* g$ L* d2 X; G# C$ k* @7 @/ Y3 c
炼乳是一种浓缩牛奶 是去除什么做的) O( r( c; [' {* W! `. [' t( w5 V
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
! W% x  V5 G( N1 Y% G" C) b一种烹饪方法,通过转移液体或气体是:
3 T: J% M0 O7 y' K! |A:Convection 对流6 C! K4 t3 l% @1 H$ M

" X3 o6 Y" g, w, [68.The cooking of starches is known as  烹调的淀粉被称为
6 H0 M# c5 A3 S' U& @# dA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) ~6 W' b, c" ]1 Q( o- i5 G
A:Braising 烤7 \0 b4 S7 D0 H8 G! P) o
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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:( Z! y- b4 r, b: t# @* w& E3 L
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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& g8 g+ `" r3 H3 n! C3 a71.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
/ c6 j& f$ d( T: L, b- z+ g! L$ _A:Fumet 原汁
: P: Q1 W1 B, V, L$ |$ ?5 `9 ~- d) s* {
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% p' E# c  _6 i! }$ q! n& J: a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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7 n6 P! T; q; F73.Which of the following is a principle not used in stock making?
8 O; ?: `9 N/ a9 W) Q; }下列哪一项不是用于制造高汤(低汤)的原则?
3 j1 d& `0 M8 ~( l4 s/ RA:Start the stock in hot water.开始在热水中操作) K; N) K  l7 M7 A

5 d0 o& {0 N: ]9 e6 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; T+ T0 a: [+ V/ C4 ~* n2 h* j6 i
A:Remouillage 法语熬汤- [1 V$ V) j# H2 t4 ]& `
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