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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。% S" Z$ k$ Q1 L, r/ S( \
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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 \2 C* M; X6 ?* B! J) ~0 I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5 C; ^5 C9 F2 e% S+ z" n" d
1.Which of the following methods should be used to determine doneness in a New York steak?1 q6 v7 ]5 |$ M2 t1 k5 x
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): b1 O& Z# R- E3 ]6 {) N
A: pressure touch. 压力触摸$ k! `9 [: G& v0 v
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  }7 p7 y, ?  y: P% b
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2 B% r- ~$ X  X" a! p& t$ E
A: acid  食用酸! f  w* T2 c# X4 k
3.Vegetables are major sources of which of the following nutrients?" x& k# b* T+ b% e' `+ Q( t* E% r
蔬菜中包含的主要营养有哪些% |( C% t" c$ x* x- u) @
A:vitamins and minerals. 维生素和矿物质。. T5 |2 H5 i$ T: L9 W$ y3 a
4.Cauliflower is commonly served with, c# N+ l5 I: J4 G4 [+ A0 Z
花椰菜(菜花)最常见和那种酱汁搭配+ M0 f" I' _0 K' U, `) g9 }
A:Mornay sauce. 奶油蛋黄沙司' k2 [& {$ @) M1 Z
5.Which combinations of products are found in pie dough?
8 S* [: M0 `7 R" v3 j  |) r下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ x) `/ Y8 }2 s' O0 J) |A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 J: Z! h; c/ ]- W9 r: K! Z
6The French term for mussels is 法国语青口(海红)叫什么
6 D0 ?! `6 k, Z) i! D* sA:moules.法语青口,海红% g* i& i2 U2 ?8 Q( i
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ C# h3 u/ E1 U" D- v' ^
A:faintly fishy. 稍微有点似鱼味# J# g- k, }- o: f6 m$ C# t" X. ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ O, W, t! N0 D
A:2 days. 2天: ?' {, s0 C4 Z  ~
9.What are the principle ingredients in ratatouille?
; j/ [6 z  s% N  a" \& `! O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); x# r  F( |  O# l
A:Zucchini, eggplant, green peppers, onions and tomatoes
; b& G# |  ?( d! e) `西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 J7 z0 j: Q% B) R, ?
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. `$ F- M6 c' H
A:cook food in quantities that will be used up within 20 to 30 minutes." z. o% F7 V. k; e9 a
大批量烹煮食物要在20到30分钟内% M8 Q4 z% v7 Y# a" Y. X# z
11.What person has the authority to issue a Health Permit?" u. C- g  J# I$ L+ d; s; ?+ J; Z
谁有资格颁发健康证(卫生证)。
. `$ U& ?% z6 i5 [: GA:Medical Health Officer.+ P6 g* \* I5 H0 ^
医疗卫生官员。
4 ?( ?# L: F* W" {1 `  h12.For what period of time is the health permit valid?
# n# O* q6 y: t健康证的有效时间是多久?
) ]* z) ~' A8 AA:12 months.12个月8 w5 u: g  y0 e1 V
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- @$ ?0 ^! q3 A在食物和饮料准备区,通风系统换气的标准时什么; Q( E4 w9 \6 P+ y* l& i
A:08 times each hour. 每小时8次7 Q% R3 O# ]. L0 W1 v4 k
14。The minimum temperature for manual dishwashing in the wash sink is) v4 `: ?8 i5 Z6 I" @' c
手工洗碗,洗碗池的水温最低多少度?
& E2 ?& {" C" |  S/ R( j+ k+ jA:110 degrees F (43 degrees C). 43度
/ I; o- Z, l0 h; m5 W4 f/ X2 E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! _" `5 h( n6 m9 e/ U9 S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ D1 y  S( X$ x5 N6 ^2 S5 ~
A:180 degrees F (82 degrees C).  82度7 K, M4 }3 [. X7 S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 A$ r' f4 B9 _8 B0 k) O6 Q- W; p9 X
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- R9 f) Q6 {" T) E* x
A:en papillote.  法语自己理解1 C! P5 Z/ E% ^3 L* Q3 J
17。Wing or Club is considered a
& t$ p6 k* g- H# A翼和CLUB 被看做是一种.... Z  y) w4 e1 ?3 K+ r
A:Bone- In Cut     带骨切
8 `8 j/ U( l% [1 G  J7 D) B, G18。New York is considered a   纽约牛扒被看做是一种1 e2 A$ a6 ]) X1 _, [/ \
A:Boneless Cut     无骨切
5 U" y$ J0 f) n6 L$ m* C19.In general, a court bouillon for freshwater fish will contain
1 A+ P; ~% q' h5 |$ w3 W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
: w3 }' T9 ^0 DA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! D+ I' Q# w' A3 m, H2 [: i和做海水鱼同样数量的调味料和香料+ @2 z. W  r1 h9 U4 T
20.Anise is very similar in flavor and appearance to
6 Q* {5 z2 \' U, A, x; @. J八角和下面的那种原料有相同的味道
) b( R4 E7 ~" Q) ]- B% D' P! K; q" jA:fennel  茴香
* ]! W2 ]7 K$ w* ~, v" j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 ?6 ~' c) ^" ?; S: M9 u
下面那种原料更像大葱且有平面的叶子) o' \5 H/ s% o; ]
A LEEKS  似蒜葱 (这边人叫京葱)3 e2 _: v8 X& l! ~" {  O4 U
22.Which of the following cutting shapes refers to a small dice. c# l- ?# x0 p
下面那种刀切形状指的是很小的粒(末)+ q" }0 Z* V4 @- v
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& K2 Y( R) h# `: `6 i: o23.Oil is added to the water for boiling pasta in order to
6 d0 t' a- y3 z向煮沸的pasta (意大利空心粉 )中加油是为了6 u) Z' c5 s7 H9 P: N$ \
A:prevent the pasta from sticking and to minimize foaming action., Z% n# P$ x9 {, k* m
防止面条黏合并降低发泡。( J3 [2 Q7 z% S+ x
24.Which pasta dish features pine nuts and basil?
1 [  f. A! B3 J- j; _6 G下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# }7 b7 \+ L0 J' G* kA:Pesto.一种绿色的意大利面酱
' c) D$ o! t1 c  X% f9 Chttp://www.tianya.cn/techforum/content/96/563836.shtml6 V% i  Y8 H: R/ x( w

+ ?4 A# c: O! z! N, V25.Which of the following is a spring vegetable similar to spinach?
; X, u) P& P1 N下列哪项是一个春天的蔬菜类似于菠菜?
. R8 d6 D- c* nA:Sorrel. 酢浆草。& w; c. B7 E$ K" |: B
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:/ Y% O  l3 z  i+ e0 J, P2 t% m
哪位厨师最早带来高水准浮夸的美食: z! S/ S1 }0 k  i* m% X
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 D0 A( A: Z  k( k# 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 。
  |1 M( i1 o& l3 l* p& I" \! iA:Cast-iron stoves         壁炉
# S" D- N; Z0 H) `& c  L" `2 Vhttp://www.usstove.com/products.php?id=6+ O% x: f7 Y0 A
4 q) I* t( c! R
28.The French term used to describe the roundsman, or swing cook, is:
2 K& ~0 i1 E' R: U( @/ p法国术语,用来描述roundsman,或摇摆厨师是:
' X: [8 Q3 c; }+ i1 ^" D* [A:Tournant   图尔南
0 R9 L6 {; G, X3 n- ?; m5 W4 Q7 y6 K8 p: O5 I
29.Another term for the wine steward is:
; r6 p+ ^: q$ S% w葡萄酒侍酒师的另一个术语是:
5 D' e/ [7 o, @A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:, [2 p; O6 d5 X2 }" R( N
霉菌,酵母菌和真菌是一个神马例子
, i  b8 e1 z5 G5 R+ BA:Biological hazard 生物危害4 F" L, r$ n0 T( H% {6 I3 }4 p" [

+ P7 J: R; s' b1 d- X; F; L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 }  w! X" K: c3 J% ]根据加拿大食品检验局,食品的危险温度区在多少之间:8 Q7 V: w9 n# B# I
A:40° and 140°F (4–60°C)     4-60度
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6 n/ ^9 d0 ]9 o4 i2 e4 o32.All bacteria need the following for survival:
- D- G5 U+ O4 k# K  _所有细菌生存需要以下哪些内容:' l( J4 M* ?; o
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 \# N7 A, W0 h  Y7 [" o
7 y# X. g! y$ ~1 |33.Which of the following correctly represent critical control points in a HACCP system?4 A( h  u+ d9 F- u1 v. W! e7 l% e+ o: f
以下哪项正确表示了HACCP体系的关键控制点?
" c+ y. e7 q  y0 _; U1 XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' x$ \5 F; B, H; F; \1 H0 \# y食谱,接收,储存,准备,烹饪,保温,冷却,再加热( a9 y2 L& M) {5 j
/ q; p; d. P$ e
34.Which of the following is not an example of a carbohydrate?
' f$ K, i: k, R- X下列哪一个不是碳水化合物的例子?
, }5 A5 h7 D1 t% O( j' i# S% j" J1 rA:Essential nutrients 必需的营养物质
; M- @, J) ^, i8 R9 c! _: V( D0 M( J( q' E
35.The process by which a liquid fat is made solid is called:
5 n* @" W% q$ P4 Y+ `7 w" w# n( [% ?液体脂肪做成固体这个过程叫什么" {& u2 P$ z5 Y
A:Hydrogenation  氢化$ @" A, s' y2 {4 n/ x( {

7 A( Z+ R) S; c36.Which of the following is not an example of a fat substitute?
% [& \5 S) [. G% V. Q0 H0 A下列哪项不是脂肪替代品的一个例子
" G( K5 {, K$ r, P5 T* ]. |A:Acesulfame K  安赛蜜K表
9 U! H/ ^$ D7 {. X; a+ O9 G+ y9 T8 c) P. g+ N9 d5 N6 D, p
37.Health Canada requires that a product labelled "fat free" contain:
/ N3 k! |5 q7 ^加拿大卫生部要求的产品标有“不含脂肪“包括:2 u! q" z5 S* J* Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; |& }+ d4 B* D& E2 c

7 X, a8 D" p3 C! c; z) n# Z* P9 c0 ^38.Which of the following is not a problem associated with converting recipes?
2 |: \- _4 w5 f7 f' e3 I下列哪项是不相关联的转换配方问题?. z! x3 h; Q8 O( }; D0 U7 C* N
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:5 [& h7 W- _& a  l1 k
从供应商采购的物品的品质或成本叫什么! w8 g/ l9 a4 }( s2 L! A# T5 ~
A:As-purchased cost 购买的费用0 Y) e% ?* X; M  b! v
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
  n! ?6 P$ O$ q" k$ W在新货到来之前用于日常所求的必要库存量叫什么$ J. F8 u$ e) s( ]3 R$ F; }
A:Parstock 基本日常最低库存4 x4 g; a' [$ J
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
, i5 y' q+ R7 N. ?- _1 O下面那个缩写是用来表明正常库存流程?& @, g0 ~; s. S) ~& A4 f6 U/ u
A:FIFO=FIRST IN FIRST OUT 先进先出6 [0 I6 L7 N9 S, \0 O. O

; D' q" M$ z* ^* E, x42.Which of the following knives is used to turn vegetables?2 P- V+ g& s& \, Y' O+ e
下面的那把刀是用来打开蔬菜吗?
8 _  h! u8 Q) l4 T% T2 `A:Bird's beak knife   鸟嘴刀
9 h# A/ v4 C3 I! ^0 M1 N. Z  g2 b5 T+ Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% ~# J2 [/ q, i# G, E
: [3 J, B2 Z- ?  }
43.What is an instant-read thermometer best used for?) l( Q+ g! G/ \0 \" I* g* A
即时读温度计最好用于那方面?
# o0 Q9 M/ n+ C( x+ C5 X! IA:Checking the internal temperature of a roast 检查被考物品的内部温度
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" ^+ o: n, K8 V" t% b8 F, D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; r9 N2 H" D$ [: f2 o' f
下列哪些金属材料受热均匀,通常用在铁板而且非常重- I2 b3 }7 p2 N$ T4 L
A:Cast iron 铸铁
8 L  y& G0 ~* |5 S
3 @$ I7 ~5 j+ o  C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 R5 v) R; I8 D/ d
哪件装备下面有一个可移动的碗和一个S形叶片?
  Q; V' d; m2 N  }9 b* ~A:Food processor 食品加工机
( W) b' k  j( _$ i) Uhttp://www.google.com.hk/search? ... iw=1263&bih=5724 G0 m/ A  L  Y! W7 F
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46.Which of the following is not a rule for knife safety?
& p3 E4 i* I. N2 W8 b6 Q下列哪项不是用刀的安全规则?  Y1 b' K3 M# R! E: x& \' [$ P4 X) \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 X  d1 ~) p- v  x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  P/ ~3 Y5 r0 q5 M1 Q6 c% ^
A:RondellES ! `7 j; u& k9 f( ?3 n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 e6 W9 _* i! r! Q2 }; M0 A

% k. {! b8 x5 h48.Which of the following is a diced cut used to garnish soups?$ {/ ^  L4 ]. W+ a
下列哪项是切成小方块用于汤的装饰?; @/ m: b" R+ p9 t1 R! v: u3 Z7 E
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! T% A! {0 I# ?* j% e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% U' U& i7 {, 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!!——
+ X  b4 o7 K1 b. e& BA:Gaufrette " k7 T8 q7 o. w- D& [2 E7 f! }1 }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. |7 S* b0 j  z' k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- C5 u8 s. c' P) L0 M0 w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, L' O# J' K6 u) C+ \7 Y/ F, `
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)0 v; e3 |7 |$ O1 }! \) o. x1 ?0 {% A
A:Cilantro 胡荽叶 香菜
4 b" o: `" S8 g) Z. T6 p* o& G# Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& e9 R$ m$ F( W7 V+ P

  ~7 u& }; V# R8 U: D6 x60.Allspice is made from:: [- x. b9 T; i! ^
多香果,  多香果香料是什么
0 L! V+ L0 w( b# ]& M( A( Z0 Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( J( e  |& \& x5 iA:A dried berry 干浆果; k9 v4 ]1 x5 A1 L$ q: D
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61.Which of the following are used to make a sachet d'épices?
. u8 P; `, A5 g9 N( D7 R1 K9 w" J4 H下列哪些是用来做香包德épices?
1 ^; o. m2 J1 C; |* D  u( d  O& ~http://www.sachetcatering.com/6 P+ a" w% W3 @! O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 m7 S+ {* m" p5 m& J- t

% c- q& k/ r: X* X/ y: a+ A62.Which of the following condiments are not soy based?
; D( ?1 q! K$ I  o7 u' V下列哪项不是酱油调味品的?
- ]5 H! s1 ^9 M, U" g3 JA:Wasabi 日本辣根
4 @& M9 V7 E( F0 A6 l' S( f, f/ U% l' U/ h' [' u. {( M
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: x9 T3 K0 O: q5 i5 ]( n. U
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:, q: d% D! `& Z
A:Pasteurization  巴氏杀菌1 d$ P/ d1 R- u7 U* s1 C
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64.Which of the following steps is not the correct procedure for whipping egg whites?8 @8 U* t. e7 t* U1 V# d3 u
下列哪个步骤是不是正确的蛋清搅打程序?
: [: S& l; d7 ?A:Allow to rest before use. 允许休息后方可使用。
2 s; i! \8 X% M( p& W: k6 v/ i- Z, z- d. @$ o
65.The weight of a large egg is between:一个大鸡蛋重量介于:
! g+ }, N  Q. L$ o, EA:56g and 63g 56克和63克8 A# g8 P* U7 x& x! v
1 o$ G! n: j0 K* r* ]: G
66.Evaporated milk is a concentrated milk that is produced by removing( _& A+ h+ ?# J2 `* n
炼乳是一种浓缩牛奶 是去除什么做的5 T3 v, T' A  E7 l
A:60% of the water 60%的水
+ f8 }  {9 y, T4 D
6 {& y% I2 }  d2 K4 Q4 Y# e67.A method of cooking that transfers heat through a liquid or gas is:
3 q) J& \( A0 D  e* E一种烹饪方法,通过转移液体或气体是:9 p4 p8 d/ s6 }; F- p
A:Convection 对流' g. i6 h! [7 T8 M2 u* `+ o
  l4 O5 ^& `' Q' T
68.The cooking of starches is known as  烹调的淀粉被称为
9 ?  G/ E( Q0 Y" ^A:Gelatinization 糊化
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6 c3 G$ l) l+ q& x6 Y6 {/ V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) S, {* T1 R3 a' KA:Braising 烤! m* V$ [& z2 j$ X
8 u, c: e* k$ t
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:
) v* v8 W7 w" {0 CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( j' v. F( J; }( w- R
# P2 H: ]+ L9 V71.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
( a( r6 Z9 Y9 p3 j* fA:Fumet 原汁4 G+ P# g% t: W% G, O" g- a
0 d/ P9 X7 _$ A) x+ z* 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, S' i+ c6 ^3 ]9 g2 T0 y! ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% b4 A! [" |/ |8 R9 ?# z
7 _( m1 j% }3 |2 L$ [
73.Which of the following is a principle not used in stock making?3 L$ O. o# y4 g3 G. a
下列哪一项不是用于制造高汤(低汤)的原则?
& A8 W* v+ O0 B3 M6 W: j& U! ]% F+ cA:Start the stock in hot water.开始在热水中操作
& M, U$ O7 s  x* h8 {4 Y  ^" @/ O. C0 M$ y3 b3 l
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
3 y% _9 i! P# yA:Remouillage 法语熬汤* {3 T3 `# }& B
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