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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 ]0 \* m. b2 O& y. u* L# t0 N+ }
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。
" H7 I. f4 b, q$ W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9 Q: H- K, t4 k2 \
1.Which of the following methods should be used to determine doneness in a New York steak?
+ u7 w4 M9 r# c/ {8 _* 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)
/ ^/ X" S3 v7 k0 n+ nA: pressure touch. 压力触摸
8 f& @, M2 w" J# w$ W# f2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& G2 I$ `; h, n0 M+ Y0 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& v, S+ s8 \& D% b- b4 @5 w
A: acid  食用酸& `4 P2 t# v% f; c
3.Vegetables are major sources of which of the following nutrients?
! X0 ]  x& b* I4 R& V蔬菜中包含的主要营养有哪些
2 D# I6 L& G  o7 o4 e# Y. qA:vitamins and minerals. 维生素和矿物质。
" B4 \' f, x) q. P# J; k: a4 \4.Cauliflower is commonly served with0 X8 o" r( [! b# O' `
花椰菜(菜花)最常见和那种酱汁搭配6 I" s( K) L, o
A:Mornay sauce. 奶油蛋黄沙司8 C0 d( p7 s; d. V4 y
5.Which combinations of products are found in pie dough?5 ?3 r1 |8 G& [7 e) ]2 P
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 B8 [9 B6 ~# S( o& UA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 z3 p* H* g5 J  r' \
6The French term for mussels is 法国语青口(海红)叫什么
# C7 Y! C/ N6 N# M: mA:moules.法语青口,海红
- `* f6 L5 Q) a7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( u/ ~1 }- |9 G6 q
A:faintly fishy. 稍微有点似鱼味. [# v+ _( E8 Z3 F4 u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 `, A4 T, @" B& c6 }
A:2 days. 2天
$ k- ^5 V! d6 I5 u1 v  h: z. r) q9.What are the principle ingredients in ratatouille?
+ i* O6 Z2 Y" ?- J% ?% v炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 D: j# [4 ~/ s( H
A:Zucchini, eggplant, green peppers, onions and tomatoes6 ?4 U% V& C% H2 x
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& H( Y6 D, N- a$ f" X7 }
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& R8 A+ Z+ J$ g, T6 g/ a( D( TA:cook food in quantities that will be used up within 20 to 30 minutes.+ k0 j9 C5 k: j/ ?& Z, `
大批量烹煮食物要在20到30分钟内
3 I  I$ q* r5 U( r11.What person has the authority to issue a Health Permit?
% t8 k. S) z8 H谁有资格颁发健康证(卫生证)。
( |9 ]: B0 h1 I  ?( xA:Medical Health Officer.* u- K& N& E% K' Z# Y
医疗卫生官员。! n  p/ c, |: x1 j: H# W+ t( @
12.For what period of time is the health permit valid?! M7 A4 G0 ^, B/ J0 e& _1 Z
健康证的有效时间是多久?
" y" x- d, S! I2 u9 o. {% |A:12 months.12个月# g5 p4 [+ a) w
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 ]# T7 ^% g; z& I) `在食物和饮料准备区,通风系统换气的标准时什么
/ s$ H: R+ h5 KA:08 times each hour. 每小时8次" X! x- i3 t' B
14。The minimum temperature for manual dishwashing in the wash sink is
! Y/ m) g0 J0 X* V. t: q手工洗碗,洗碗池的水温最低多少度?2 l1 ~1 l, c, T
A:110 degrees F (43 degrees C). 43度, b1 l, J, W' `' _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& `& W5 a3 u* X用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 I* Y- U; P: J/ M& _) A6 HA:180 degrees F (82 degrees C).  82度
1 A( }; c, M/ \5 p0 a16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ T' Y/ w2 ]2 {' E用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ j$ G& ~- B8 g- ]1 c: S. G  PA:en papillote.  法语自己理解
6 ^5 }3 S& ?5 J- K0 U- V' Q& Y) o- k17。Wing or Club is considered a
  |2 t9 Q% h5 X; X翼和CLUB 被看做是一种.../ N* w6 G) @7 Q4 u' P6 [0 v. o
A:Bone- In Cut     带骨切
  }! k7 x- j1 Q9 t; m" S3 H4 |18。New York is considered a   纽约牛扒被看做是一种
) r+ r5 m5 L# o. W6 }1 ^/ c/ Q5 F$ rA:Boneless Cut     无骨切
# ]- U9 Z# t' I8 d9 ]19.In general, a court bouillon for freshwater fish will contain
) @+ h$ C. f/ u, `" a' B% 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% s' ^+ Y+ P( A" F, Y1 @
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: V$ a8 V; }4 c$ @和做海水鱼同样数量的调味料和香料) F; Z6 B2 x! ~- K/ H/ \1 Q+ ^  y* H
20.Anise is very similar in flavor and appearance to
! [: x8 G+ p9 [6 [# [; |八角和下面的那种原料有相同的味道0 b9 M3 S) A7 ?. H1 h0 T0 m/ T
A:fennel  茴香
) ^# {: _0 p6 H8 L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 z5 o6 r1 r' ~! g# y% |9 s
下面那种原料更像大葱且有平面的叶子! w( h8 ~0 w) e. J
A LEEKS  似蒜葱 (这边人叫京葱)
1 R" I0 J  u! g  p22.Which of the following cutting shapes refers to a small dice
; \1 q4 o( ~% [下面那种刀切形状指的是很小的粒(末)
) ]9 ]' z+ R- f% ^/ N. [$ W* {. rA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ q; T% P5 ]/ Y% t2 K$ ~23.Oil is added to the water for boiling pasta in order to
/ Y, a" Z( ~5 \6 j! }向煮沸的pasta (意大利空心粉 )中加油是为了: F/ b  I( w5 _% e7 _! B+ d! T' y
A:prevent the pasta from sticking and to minimize foaming action.% K; O* C  w: G- g
防止面条黏合并降低发泡。
; g" Q+ r5 P' l* h. k24.Which pasta dish features pine nuts and basil?
% x0 c3 S# |5 J下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ O: Q0 X6 n$ T$ m' I, F* B$ ^4 O) ^6 o
A:Pesto.一种绿色的意大利面酱 4 w& m' i4 x( M1 A4 I; c2 L
http://www.tianya.cn/techforum/content/96/563836.shtml
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" F$ d& S0 A4 W* w) V25.Which of the following is a spring vegetable similar to spinach?$ S6 g9 @! C% z! Z) {4 Z% E
下列哪项是一个春天的蔬菜类似于菠菜?
5 W# Q3 g; e+ z& RA:Sorrel. 酢浆草。
% b" ^9 ?& u6 V* W  B7 Z! Thttp://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:
& z" o% H) ^9 f  H* e( I哪位厨师最早带来高水准浮夸的美食
( S/ N- n* H" L& u2 p8 s7 |; @$ vAAntonin Carême 人名 安东尼·卡罗美
" Q: G7 v; D1 @% K: j; l( I( v
: h9 U4 A+ G9 o7 {. [8 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 y6 d8 \$ 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 。
# x7 l: G% O# E3 X7 q# X" ZA:Cast-iron stoves         壁炉: G1 P1 d  S* n' x
http://www.usstove.com/products.php?id=6
" Z) Q( C- r4 y& b& U" |
9 y5 ^7 R5 d, B8 h) B% V28.The French term used to describe the roundsman, or swing cook, is:
/ z3 `; S1 J" L法国术语,用来描述roundsman,或摇摆厨师是:
: J: |1 z" ^8 J) f1 bA:Tournant   图尔南/ x% r4 f* k; A
* o+ i: ?; v/ b% k
29.Another term for the wine steward is:
$ e$ d7 ~0 N# h+ v8 m5 m葡萄酒侍酒师的另一个术语是:# u2 F7 s( Z  L( M$ V! l% i
A: Sommelier 侍酒师3 _9 T' a! U( k* V4 ~, N7 X* i

6 H0 x5 q! G6 S8 ?3 j# k30.Molds, yeasts and fungi are examples of a:7 D  ?& Q8 @4 P, C3 d/ _4 k
霉菌,酵母菌和真菌是一个神马例子3 X$ v- i! L/ M) c4 d
A:Biological hazard 生物危害% L) m' M  M6 R+ i/ S* `' }& {( a3 l

8 y' x: N5 D4 p31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 W+ p, z! I( K% v+ ?
根据加拿大食品检验局,食品的危险温度区在多少之间:
% r+ l1 I( j! r1 L/ [A:40° and 140°F (4–60°C)     4-60度, B& x! ~2 d3 U5 j
* ?8 b4 r) e2 q' Y3 P4 P( ~+ t3 A
32.All bacteria need the following for survival:
- M3 }* O# b' E+ I  ?所有细菌生存需要以下哪些内容:
' i3 A9 j( u& L) l0 P, ]$ T' O  pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 x$ V  G0 O- e4 e) S
5 q9 r% a, p9 j) y% q' ]$ [33.Which of the following correctly represent critical control points in a HACCP system?! _* H- G  v% ^" M
以下哪项正确表示了HACCP体系的关键控制点?
  v0 M8 B2 E$ T/ rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 n/ r. o, F- o; h9 J9 I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 ?& u9 t1 q* _0 g' s/ ]1 i. K$ z

8 |/ q4 N$ S  l+ c/ N& U  B' g34.Which of the following is not an example of a carbohydrate?, [: `8 C' E4 t" X1 J1 ^
下列哪一个不是碳水化合物的例子?: @+ E. R2 Z6 u" X' O9 y
A:Essential nutrients 必需的营养物质+ X7 l( E( ?% K5 O: K
) T+ T2 D6 d. c& s& _
35.The process by which a liquid fat is made solid is called:
; r/ s0 g" i* M% h液体脂肪做成固体这个过程叫什么
3 f( E; {2 ~3 p& L5 ?  [9 B7 [2 a3 SA:Hydrogenation  氢化: U. e5 h# G2 i( v9 {, K6 E

5 l" T! T+ l/ i) e2 Y9 a" o36.Which of the following is not an example of a fat substitute?
, ?4 w1 I: A. v4 }下列哪项不是脂肪替代品的一个例子6 j$ z/ c" f; O
A:Acesulfame K  安赛蜜K表2 V7 K# T0 ^$ u; H2 T% S" H
/ ]; l* B- w3 r% D, i2 j8 T' T1 r; H
37.Health Canada requires that a product labelled "fat free" contain:( h6 J4 l6 @0 `& b' o
加拿大卫生部要求的产品标有“不含脂肪“包括:
  W) j" x/ m! e5 c3 B! j) mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 i; ~2 H! d* f8 k' F
! p! C& R& h/ H7 y38.Which of the following is not a problem associated with converting recipes?
+ Y- M2 U" N1 E  [下列哪项是不相关联的转换配方问题?
9 i) f/ i. }' `' k4 A4 \$ r  Z3 l/ Y: U$ TA:Unit cost 单位成本, E! J1 B- c# ]& Y* O
; B& D9 ?' c. @! d
39.The condition or cost of an item as it is purchased from the supplier is called:* l7 b! J5 e7 j9 V' ?& v: E3 ]
从供应商采购的物品的品质或成本叫什么
! g5 I8 R; y/ t( E8 t" w2 O+ I, r0 y. Y0 wA:As-purchased cost 购买的费用
+ [  Q) S9 _; A$ e2 X6 t/ D: S& l% h. k0 ?( C/ s5 R% l$ U$ W
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 ^; N- r7 B2 s
在新货到来之前用于日常所求的必要库存量叫什么
$ _+ i8 f9 D, S% J! Y! O  PA:Parstock 基本日常最低库存
4 O# N+ I6 H9 |6 m
# w; Z" @5 J  Q7 _' U41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 V& Z) `4 j% a! D/ L. j5 k下面那个缩写是用来表明正常库存流程?
2 \; p# U( j3 O% V' r# dA:FIFO=FIRST IN FIRST OUT 先进先出
7 K. t5 f% z) }9 _2 F0 n( q) I$ p5 u% X" m
42.Which of the following knives is used to turn vegetables?: N* J3 }# d/ q; t0 f3 a- b+ c
下面的那把刀是用来打开蔬菜吗?! {9 I7 D0 d) z, j
A:Bird's beak knife   鸟嘴刀
" H8 T; c4 u6 T4 J8 S! |3 _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 D) n" f! X% |
' r2 `1 M% s& V* q
43.What is an instant-read thermometer best used for?+ m: a, {/ [/ T/ p( Q. V. g/ G8 V
即时读温度计最好用于那方面?  p" u( N& _8 [6 d- I5 d
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 ]  W- @  r$ D+ I5 W- I  {# b1 r4 B
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' A, M8 k' F+ d
下列哪些金属材料受热均匀,通常用在铁板而且非常重. I& d' n# k7 k; A, k2 }0 ^' @
A:Cast iron 铸铁
# W( O0 i3 }* j8 c5 f+ H
* [7 j* y: p) j6 p+ @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 @; g4 b3 ~( ~$ ?% S0 U哪件装备下面有一个可移动的碗和一个S形叶片?
) W  ?/ n5 j9 a0 VA:Food processor 食品加工机
5 \1 {0 x1 q/ s+ r' X; g* l3 yhttp://www.google.com.hk/search? ... iw=1263&bih=572
) W. U) K4 m$ Q
( ], Z2 i: q6 b! \46.Which of the following is not a rule for knife safety?
( x# o" F$ O$ R+ u9 u下列哪项不是用刀的安全规则?0 v5 N8 q- A8 Q5 v7 J  c, N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 ]. s5 ]/ m* x9 h7 F: v+ S' d9 M( |; J+ t( S
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! `3 \0 h& B3 l) B, O; }4 h8 a$ ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 u! }/ X& U0 j9 Y3 W+ Y  m# lA:RondellES
7 J. o3 x+ {" @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" Y9 l. V3 |# r3 t: ~
4 t/ t5 r- B  K% Z
48.Which of the following is a diced cut used to garnish soups?
0 b5 o9 Z/ Z+ j( e) x1 m. Y下列哪项是切成小方块用于汤的装饰?/ K# t) X/ z; a' B4 C  N
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' a( D: D0 b+ u" o5 O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 h! @" f1 @, T- S
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!!——, }. V7 q8 B! t
A:Gaufrette * ]  Z  |$ _- p! ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( H" N/ A) B- A! g- n. pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  U& H" t- p1 X+ `8 s) `8 }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" |, n3 Y+ K5 \
3 E$ r, l, G/ I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 I$ ]. {! M! t4 w! `# P; H
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)
( f8 P8 K6 r: MA:Cilantro 胡荽叶 香菜. Y% d, n* A2 k% C8 I2 F5 t- }8 H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:/ M% {$ z8 F+ {- {
多香果,  多香果香料是什么6 j, c3 ?$ ^' A0 O5 k9 {, I+ e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# P9 O9 E$ S! ^* W. K) fA:A dried berry 干浆果
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0 y6 O( ]- w. U! V! G' A) B/ {61.Which of the following are used to make a sachet d'épices?
. G  o' [( O- Q! S: v下列哪些是用来做香包德épices?9 K  p& Q# z& c7 ]- M* e8 o
http://www.sachetcatering.com/! y0 b( R1 E- d, I: ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 A! N& A; W  E# ~
5 |/ N9 D# V: N+ k9 b6 \% V9 H" F
62.Which of the following condiments are not soy based?7 v5 T4 @- R' Y6 Z! U; R9 g5 _
下列哪项不是酱油调味品的?, N' S, N% }8 R8 x" p, n5 d
A:Wasabi 日本辣根9 l3 l4 N3 |" j
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 a+ H3 g. }9 U( K! ~0 q/ ?# g
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:/ Z3 @/ Y, w8 }7 _
A:Pasteurization  巴氏杀菌) ~4 H2 x* w. _  J+ X
. a9 K9 _1 @+ O' \- R1 g: z! [
64.Which of the following steps is not the correct procedure for whipping egg whites?
+ M3 E- K& G& i# c% a7 Y( z下列哪个步骤是不是正确的蛋清搅打程序?
% t0 c9 r* v7 GA:Allow to rest before use. 允许休息后方可使用。3 N& R3 r) X& a
2 E3 m; j# T# ^/ S* X/ n, N
65.The weight of a large egg is between:一个大鸡蛋重量介于:2 K  r: {' w3 Y! Q
A:56g and 63g 56克和63克- H( n9 Y6 ]  a2 u5 ~

+ G/ R. F( D. _$ U/ h0 d66.Evaporated milk is a concentrated milk that is produced by removing
1 W+ [% y4 d& [# ], I炼乳是一种浓缩牛奶 是去除什么做的
3 t7 B# c* B8 x' \8 kA:60% of the water 60%的水% U/ D$ @3 D* ~* [; F- n0 F

' G# O4 H: N) O67.A method of cooking that transfers heat through a liquid or gas is:! C( m: Q. K5 j6 ^4 |3 e
一种烹饪方法,通过转移液体或气体是:2 b' W! \  j/ e- w
A:Convection 对流
% C  l" p! g4 t* _" d* |- U% H/ h7 f. K. l+ ?/ j% n& _
68.The cooking of starches is known as  烹调的淀粉被称为5 |  U5 W' o. T( o4 A
A:Gelatinization 糊化
( I2 \# C& X: g& V! q1 n, o7 B! }! D. b: N( X. O
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- Y7 T) }* _% z1 J' Q* v$ j; a) xA:Braising 烤4 }' Q" ~( X' S% P

; r/ ?$ @- Q2 @7 x70.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 N7 E, I* E. f7 m' e# qA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ D3 _; k7 ~6 f
) R( g- m6 f4 X' J% R% ~' X: S71.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
: Q- P4 X0 I9 p3 Q2 M% CA:Fumet 原汁
9 L3 A9 J, b* i; {3 V& F% M8 [1 P, E* f3 i# L
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4 X" b' W3 Z) e3 ?9 n2 T- V$ o4 T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! U( C: Z% [8 X: u6 h9 {7 n' b; B9 ?2 n6 N& ~
73.Which of the following is a principle not used in stock making?
% W- J- E& m' S+ k6 u6 T+ O6 f下列哪一项不是用于制造高汤(低汤)的原则?
! N, S( j8 D& G) I) S* I$ Z& P1 rA:Start the stock in hot water.开始在热水中操作
/ y5 {  n1 j* @6 b1 L! V' [5 {& t0 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
  R# G: e. E$ a9 X/ z9 CA:Remouillage 法语熬汤- o* `6 k& h9 M. ]: O8 f& `. A
http://www.haibao.cn/blog/post/176242.htm
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