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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。8 h6 b  o' d7 I( a1 f
/ c! E: d& V) `4 ?
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。
+ c& a1 |+ ?. {' P4 p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" r/ w6 @) r  S' l! U. m) F) M0 D
1.Which of the following methods should be used to determine doneness in a New York steak?
  ^! B* ?( I8 L4 F- C+ ^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)
2 t9 d/ q" @4 uA: pressure touch. 压力触摸
% O/ o7 {! k) I' Z1 V2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% l7 e2 |& W+ H+ S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
3 l0 P# Y/ U& d4 g* ^9 P% A) K# MA: acid  食用酸5 {% Y, j* b( q0 B' A
3.Vegetables are major sources of which of the following nutrients?
, N; u6 |  ~1 z5 @; D/ T蔬菜中包含的主要营养有哪些6 f( Z+ a# |  A! M& B# m9 M! S
A:vitamins and minerals. 维生素和矿物质。. ^8 P2 e% B. g# A& P0 l. s
4.Cauliflower is commonly served with! e, D& L  t; ~: D  I& f0 o
花椰菜(菜花)最常见和那种酱汁搭配2 c$ v' i6 g1 G. b8 O* ?6 `5 G
A:Mornay sauce. 奶油蛋黄沙司
: k, Q- _) i( ~" A& J2 T' S% `5.Which combinations of products are found in pie dough?6 C* K4 t6 e5 h6 I3 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??)/ j% U0 I5 o. }
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* q8 o$ s8 P: |" x; x' g6The French term for mussels is 法国语青口(海红)叫什么8 C/ T" N" R- I: ~
A:moules.法语青口,海红
* u- |* a6 G- u) F4 w( E1 O- t7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ {4 M, {0 _- D* V9 ^# [) lA:faintly fishy. 稍微有点似鱼味
& Z# a2 D' O2 I8 V8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* X0 Z+ z; e( H, J, ~( tA:2 days. 2天
; t7 g6 D! {9 e7 Z) N2 i9.What are the principle ingredients in ratatouille?
8 m4 N2 N4 Y- a- m) }: P. N$ u  ?炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& n1 k* o4 C/ C" uA:Zucchini, eggplant, green peppers, onions and tomatoes
+ n. j2 b4 g, t5 S1 l, h% B西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* p0 @5 x9 z$ k" m; d10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: _% M4 E! G; k8 ?A:cook food in quantities that will be used up within 20 to 30 minutes.
8 l1 C- l+ q" U8 w! t2 u大批量烹煮食物要在20到30分钟内
8 \2 ?7 F! G( G11.What person has the authority to issue a Health Permit?3 Y$ G/ ^4 P+ p: s* V( n
谁有资格颁发健康证(卫生证)。
5 d; }# ~! \3 W& ~" s% V, x4 dA:Medical Health Officer.
5 C. `% n  e# o  w# N医疗卫生官员。! [+ a7 O/ p5 P5 _! f6 U4 I
12.For what period of time is the health permit valid?
8 f2 p" N. D9 b7 K健康证的有效时间是多久?8 o/ L) x- y5 T
A:12 months.12个月
# C# n" q, ?4 V* }$ W4 z13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 U1 ?8 H( T, V( H. O6 g" V/ X; ^: p* l在食物和饮料准备区,通风系统换气的标准时什么' j1 [- `" G- Q6 b- V+ D/ [
A:08 times each hour. 每小时8次
# t3 ?- p, T# }14。The minimum temperature for manual dishwashing in the wash sink is' P1 d. C  s' M! S( E
手工洗碗,洗碗池的水温最低多少度?
! h, U* U$ o* u) X) |9 JA:110 degrees F (43 degrees C). 43度; D9 N0 s$ c1 g
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) ~  j1 \; M. \" H用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 `; q7 |: ~& p4 }3 E& y
A:180 degrees F (82 degrees C).  82度; ^: Q% H0 p, G0 q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 N  `6 D; {: N5 [/ m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ d9 y- X# d- ?: W1 s9 }# c' a
A:en papillote.  法语自己理解/ E2 `% t" `; H) S. Q
17。Wing or Club is considered a
' m5 Z8 N$ m. F翼和CLUB 被看做是一种...7 \3 v, r; z3 |3 \( Z  T
A:Bone- In Cut     带骨切/ a% F; S8 i% y8 c) f; h
18。New York is considered a   纽约牛扒被看做是一种
8 ~7 D( Y0 ]8 E  E7 T. c1 iA:Boneless Cut     无骨切! ?! |1 p$ x) `* z# D8 z
19.In general, a court bouillon for freshwater fish will contain* C# B, ^+ L/ U) D* R
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
; m6 d" t3 l6 Y% |/ GA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' p( e  X0 |- q9 N和做海水鱼同样数量的调味料和香料6 `7 m: T; M+ O5 ?+ u$ ?6 B
20.Anise is very similar in flavor and appearance to
6 y& Z8 N# c; }  V0 D) W5 u" X2 \6 x八角和下面的那种原料有相同的味道% v; d0 g+ p. }
A:fennel  茴香1 u% j# Q" I6 M% x4 R5 e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. j# b2 _) n. n* z5 x
下面那种原料更像大葱且有平面的叶子
3 _8 o/ _; c+ w( ]" A6 o6 X) n- |A LEEKS  似蒜葱 (这边人叫京葱)! G' N6 {" @0 N# q/ |5 `
22.Which of the following cutting shapes refers to a small dice
; ~5 Q7 [/ E( [: O8 s7 d/ m下面那种刀切形状指的是很小的粒(末)
# V. y. H# ]9 ^8 O% {0 KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! m: L) E8 y# u7 r. ]9 I23.Oil is added to the water for boiling pasta in order to& C2 V: a3 w& J$ |* Z. t
向煮沸的pasta (意大利空心粉 )中加油是为了
* }- M- A- I7 {+ e3 M5 F" D& Y( eA:prevent the pasta from sticking and to minimize foaming action.
9 t; P  G- ], x9 g3 k5 c防止面条黏合并降低发泡。$ ]$ h" t* K+ s# ]' v
24.Which pasta dish features pine nuts and basil?6 ]5 l5 g1 I7 R& {5 k% T! O" p
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; Q/ |: O% N3 V5 }A:Pesto.一种绿色的意大利面酱
+ n3 H3 m, S' _1 W0 u7 u! Shttp://www.tianya.cn/techforum/content/96/563836.shtml' l/ w  s/ Z$ A5 N' r

" D# S# }) \' r3 o2 A! f$ ^# a$ x+ C25.Which of the following is a spring vegetable similar to spinach?
+ L0 G, Q5 Y  \下列哪项是一个春天的蔬菜类似于菠菜?! B. u6 m) W7 N0 H! n6 l4 j- u
A:Sorrel. 酢浆草。- p& u5 c/ v8 `+ m; d2 A2 Z, F
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:
( t+ F: C  {" o1 D2 Q( R哪位厨师最早带来高水准浮夸的美食
- S- o: P3 q/ TAAntonin Carême 人名 安东尼·卡罗美+ k; P7 C! @+ S: Y. V! z; o

8 }; z' P1 f- i( R, p7 [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 P4 o, g2 q5 d' `! F( {( \3 w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 D  s  l% R# H; Q- JA:Cast-iron stoves         壁炉
; }( b8 v! s* a! I4 Ehttp://www.usstove.com/products.php?id=62 ]/ i8 C! l# T0 z" j
& l! x; v  l6 S  F
28.The French term used to describe the roundsman, or swing cook, is:
1 |! _: ^7 o$ I, J% k法国术语,用来描述roundsman,或摇摆厨师是:& o( R8 `' z  t7 A
A:Tournant   图尔南
0 V4 A  ^3 q  M
/ s  H7 i6 }4 S; g' k% \' H( c29.Another term for the wine steward is:9 h5 d; M8 ~0 t- V1 D4 E- X
葡萄酒侍酒师的另一个术语是:: {; a6 D# [; g( h9 |
A: Sommelier 侍酒师
' |: u" m! f+ |7 @5 X* ^* I" _
9 f! U5 q3 C( q& }2 u! O) W( r' X30.Molds, yeasts and fungi are examples of a:
6 c# G5 n+ B5 P- u- u' h4 i霉菌,酵母菌和真菌是一个神马例子
& X0 |) d% [& M9 y* [5 s0 LA:Biological hazard 生物危害; b; h) o" n1 ^8 h, m+ E
( O* u2 @9 ?/ h4 |& c7 N; t4 E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 X0 P1 Z0 v0 p: }' a
根据加拿大食品检验局,食品的危险温度区在多少之间:
, H6 T: u9 w" Y5 T+ p! t7 `A:40° and 140°F (4–60°C)     4-60度
( u5 Q3 D: L7 k0 B* T" b- w# i
$ w( P2 E( x, u/ A( M& |32.All bacteria need the following for survival:
; E) e! }& r0 m4 k$ N所有细菌生存需要以下哪些内容:  T- k7 u9 X/ L
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) k3 }1 `( c+ t1 I/ H! q
7 R* I* K4 |- @; R  k$ Z3 f; d33.Which of the following correctly represent critical control points in a HACCP system?
9 Z0 c4 i3 i% d, k以下哪项正确表示了HACCP体系的关键控制点?9 y- c+ h+ o3 \4 H- Y% E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ X# i. ^( B1 G" l/ o食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 P8 q; X" t+ }! _0 z! v
5 d2 i; x. I# @+ I/ F' w0 q. V( D34.Which of the following is not an example of a carbohydrate?
3 O- I4 Q( U2 Z5 U  y$ Q. s4 O下列哪一个不是碳水化合物的例子?  S/ W9 J$ v& v' `( x/ c0 J& E
A:Essential nutrients 必需的营养物质
$ T" T  K& i2 U6 b9 G7 M- S; w
( q* m! G3 G$ M% [7 a- q35.The process by which a liquid fat is made solid is called:
. Z. T  X  r5 z' I  d液体脂肪做成固体这个过程叫什么" O5 ]! }) P: F1 f0 a' [+ U
A:Hydrogenation  氢化
; f, @8 q$ F# O6 z3 C. e6 O! t
0 o8 @7 M0 g1 A: p0 [4 }36.Which of the following is not an example of a fat substitute?# V3 b" K" N2 `2 ]
下列哪项不是脂肪替代品的一个例子
3 o3 w4 w  S- |8 \+ J) ]A:Acesulfame K  安赛蜜K表
! D( V/ q- A3 `: j( @
4 t  L$ D  ?# m37.Health Canada requires that a product labelled "fat free" contain:
. x4 o3 h" k" a' o' e加拿大卫生部要求的产品标有“不含脂肪“包括:- w" \& d5 }$ f" d2 i# t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% ?% \; }# ?( h% v
9 R7 Y$ P6 ]1 V% O) W1 G* n- ]
38.Which of the following is not a problem associated with converting recipes?
$ S' {. c4 ]& n% \# R" n' B下列哪项是不相关联的转换配方问题?5 M! X6 E  V. k& ~
A:Unit cost 单位成本6 k  Y8 ~" o/ @: }: v$ \9 _4 d

) S. r/ @! n, ]39.The condition or cost of an item as it is purchased from the supplier is called:7 r  k" }1 d. o$ ^
从供应商采购的物品的品质或成本叫什么
9 t7 W* i2 U' qA:As-purchased cost 购买的费用; x* @  n7 L4 d5 s6 D
8 x: k% O( x  }& v3 X
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ ~% b; A8 r8 L* s在新货到来之前用于日常所求的必要库存量叫什么- Z1 |7 r% o) X
A:Parstock 基本日常最低库存
$ I- L% m+ _# l1 W
: `( c1 G0 `5 ~) j& B, A2 v41.Which of the following abbreviations is used to describe the proper rotation of stock?3 m3 H  U$ j$ c% N: e- N- U
下面那个缩写是用来表明正常库存流程?
6 J/ p; l+ H- A4 OA:FIFO=FIRST IN FIRST OUT 先进先出% u" W' V' @: B% T: X% p

; X% X% \; y4 m3 B42.Which of the following knives is used to turn vegetables?
* [& T% h; o$ R- l* ?; O9 `下面的那把刀是用来打开蔬菜吗?- q5 p  s2 r) d( R6 L
A:Bird's beak knife   鸟嘴刀
" I( u0 h* @! c5 ^5 m  Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 c9 Y/ r) D4 U. U* k9 O

( B- \  d$ ^6 }. U3 u: m/ O0 v& M4 K43.What is an instant-read thermometer best used for?
# n- e& E2 |' ?- p: ?" O0 U6 w即时读温度计最好用于那方面?: d( J5 C) F' A
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 a1 g5 z9 R, [. `: ]; U& A6 m' M% r" ~
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 s0 [0 a4 p  x, N. R1 h下列哪些金属材料受热均匀,通常用在铁板而且非常重5 B3 S: J8 {' E6 U$ y
A:Cast iron 铸铁
; K( D) g" E5 d2 R  ]  ~1 h& I. H1 c3 X
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 v: s4 n2 T3 O/ }
哪件装备下面有一个可移动的碗和一个S形叶片?7 g! q% {% o5 A) m% K* N
A:Food processor 食品加工机. q! |( T+ E3 y1 w. F! }, u: p% t
http://www.google.com.hk/search? ... iw=1263&bih=572
: }) F/ X& T, L2 a# `! `
! n! _- e9 m$ o" i4 \* w; S3 R" G46.Which of the following is not a rule for knife safety?3 X) B4 K  I" F6 ~' ?0 e4 Q
下列哪项不是用刀的安全规则?
9 q/ A# V2 {" o0 A# DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ D+ O# \2 d0 ]3 ~0 C* R) Q! I4 n- C  ?' Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' `! [7 Y$ D0 F, D8 {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" D6 G/ h; C  t- L+ l; Y
A:RondellES
" m/ U0 M" x; F/ X. [- [" K: ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 n" ]+ ]& W. y- W' p

( z+ L8 B  X! j5 o, k' v  L+ L, a48.Which of the following is a diced cut used to garnish soups?7 [- b9 m* b. p$ m( k2 F( i4 \
下列哪项是切成小方块用于汤的装饰?
- G4 n+ ?# \) h5 g% x" Q' ], R& `1 aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 v! c9 M2 y4 U- i7 w% P; W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 V4 q' d& x7 F5 W8 o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!!——; I$ V2 l' Q6 ?* m6 @
A:Gaufrette , y  p% R* y# E" C' a0 b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( h  `+ k  U# _. t# `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 z2 x) Z8 l' h0 y: J
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 \' U0 U" e2 i2 y0 R0 U8 y

0 s# z9 L& Z. L  e" Z+ g! e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, t  ]& A. y& U8 N5 b
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)
6 e* n% g# R2 O. m4 y- NA:Cilantro 胡荽叶 香菜4 T. T- S- B# D% d7 X! I) {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, w$ Y8 g& y  q# a& z
1 i4 H3 m& m! @% {2 H
60.Allspice is made from:& y- |4 A* T  ^7 D( Y3 Z% m  h
多香果,  多香果香料是什么, [) E8 [2 z) N( h& Q8 L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 f, q' v  P! A3 o- S* K* k0 l
A:A dried berry 干浆果
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2 {9 p" e. }2 K61.Which of the following are used to make a sachet d'épices?( J+ {0 h1 {/ ^; }0 _
下列哪些是用来做香包德épices?
3 @' A# |! T2 W- {3 I! hhttp://www.sachetcatering.com/
8 M0 [* _4 n; S, f# D3 K5 ^$ z7 }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! L7 ]+ [2 ~5 G  P0 z
- n2 K9 C' }; I# @3 M4 \
62.Which of the following condiments are not soy based?
" L% B+ p& D1 n$ r5 A, P' T下列哪项不是酱油调味品的?4 w! w  \' j  i, `8 m9 I
A:Wasabi 日本辣根
+ W/ G; L$ O  Z$ ?( n( P6 p; z) l% c' z# r! L' k/ [* i. k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 l7 G; J6 q' h
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:
) a% ]9 E/ F' z, ^A:Pasteurization  巴氏杀菌  |: F3 Z  L. U, G6 \
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 ~: L1 `& U- p
下列哪个步骤是不是正确的蛋清搅打程序?
. A/ y5 z/ u1 D. ?3 p6 t) dA:Allow to rest before use. 允许休息后方可使用。4 L/ u; D3 Y& i! {

' j. d( k" A/ O- |. \5 Q65.The weight of a large egg is between:一个大鸡蛋重量介于:' B+ h) p3 o+ q
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
: k3 m% _) q( |/ W6 s- [炼乳是一种浓缩牛奶 是去除什么做的, m, O) H- w5 K/ m1 U
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:6 y4 ?' R- v9 [6 S$ F9 d1 ~
一种烹饪方法,通过转移液体或气体是:! Q/ J( ]% K& @  u& |6 s1 P) y
A:Convection 对流
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! r" L, D; C! u1 ~' w* m9 p68.The cooking of starches is known as  烹调的淀粉被称为2 T7 u0 T+ C* j
A:Gelatinization 糊化
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0 A9 q9 T6 a# R$ X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 C$ ~- [6 n1 E! D: sA:Braising 烤6 {2 v- [/ g2 J: E# }# 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:
6 P7 Q# A/ k* Q9 c( d3 V; ]A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 Z' q8 q6 k0 n; _

# m# k+ t. z: l! S; y+ B) @: 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& M% ^" }4 U# Z* v4 h
A:Fumet 原汁5 e9 _/ f& @0 v7 t
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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
" U! `, g$ \" K2 GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 i- a9 U" j7 m2 ?- g! d
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73.Which of the following is a principle not used in stock making?
! R( b6 s+ p. i下列哪一项不是用于制造高汤(低汤)的原则?$ i  ]+ v! h8 E0 M- x/ ?
A:Start the stock in hot water.开始在热水中操作
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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8 y* t+ b# o  F9 a
A:Remouillage 法语熬汤
3 h0 f' L* {$ Y3 x$ Mhttp://www.haibao.cn/blog/post/176242.htm
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加油!
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