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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。
- q9 \) L# }, P' N% e7 x3 l! E5 v  z% ?
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。- u2 \+ c1 J# N( d  n
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
' C2 l3 T" n; {, m1.Which of the following methods should be used to determine doneness in a New York steak?! u# l% W2 F5 v; M) I( V, b; R4 b
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)
$ Q/ w7 N$ v5 E( xA: pressure touch. 压力触摸
3 m/ M  X, c4 s0 M3 g% [2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 p: [& q% A/ |
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
! f6 Z& u+ P$ J* o" wA: acid  食用酸5 j4 B  y- i' x- a  x( ]. F( y
3.Vegetables are major sources of which of the following nutrients?
: Y" U2 i7 e$ I" d; V8 T蔬菜中包含的主要营养有哪些' H7 x: N1 Z; K
A:vitamins and minerals. 维生素和矿物质。
) b" R) h9 G) U% v$ M4.Cauliflower is commonly served with' X* C0 n% S8 _* ]% d
花椰菜(菜花)最常见和那种酱汁搭配
$ [: A3 _+ ]' E, q  H" SA:Mornay sauce. 奶油蛋黄沙司. [1 K) R1 |) S) K' _$ B
5.Which combinations of products are found in pie dough?, m* ^% o; q# g( U3 E7 w$ G
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- h, A5 B0 _8 a8 oA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. M4 @# `+ t" J6 k/ t6 N/ ?
6The French term for mussels is 法国语青口(海红)叫什么
& }1 P3 b5 x* U+ @1 d7 RA:moules.法语青口,海红
$ f2 n" z; k4 K2 J7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, F5 h$ L2 B& A9 ~3 w! @
A:faintly fishy. 稍微有点似鱼味
. _7 v! }' A4 w& O9 h$ x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 P% n3 Y, G) M+ d1 _7 x8 VA:2 days. 2天4 B8 B* Z! ^/ [: K) t( y3 [
9.What are the principle ingredients in ratatouille?
. I, {" ]# k% u% y炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 \# u" a' w8 l( @A:Zucchini, eggplant, green peppers, onions and tomatoes2 |% l' e" C2 \3 t* {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- @7 M/ j7 V/ x5 X- A
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& d; L+ P. U! {) h9 S# I# \1 QA:cook food in quantities that will be used up within 20 to 30 minutes.
8 n5 g6 i- S) G, ^大批量烹煮食物要在20到30分钟内
( H5 J- v  R; q) [6 \11.What person has the authority to issue a Health Permit?2 Z0 x8 w" n. o& N* k* ~1 K
谁有资格颁发健康证(卫生证)。# W0 c/ ^8 Y- a
A:Medical Health Officer.
% I6 b: |, ^* `4 a医疗卫生官员。& \. M( K- W+ [% c. Y
12.For what period of time is the health permit valid?. b# O. H6 O; C, i2 W; d# N
健康证的有效时间是多久?9 M# O6 ~8 f3 N1 a
A:12 months.12个月3 M1 M9 K  O9 \6 ?" C( E
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 c/ o0 Y6 b4 p* o3 A1 J9 m$ W在食物和饮料准备区,通风系统换气的标准时什么" P1 n$ q* u4 C* M" ~! f; z
A:08 times each hour. 每小时8次
* z& n7 u5 r9 ?( ^+ Y5 T* L14。The minimum temperature for manual dishwashing in the wash sink is
( C5 e9 A# ~3 \9 E7 O手工洗碗,洗碗池的水温最低多少度?" B  q9 E7 L- \$ m# h+ w: \5 n8 r& b
A:110 degrees F (43 degrees C). 43度
& @: C4 r$ H: a5 p15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& i$ K. G! B6 r: @( Z
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, o1 q8 b2 L% ]) m( iA:180 degrees F (82 degrees C).  82度) b: K4 \0 q' T6 u# X0 N
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% M1 @; t6 ~* U7 k6 o, B
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 A( V6 A. ^: W7 L, u5 t7 d: O; V  X! l: NA:en papillote.  法语自己理解
* {/ m' q1 {4 u' E! N1 W% J17。Wing or Club is considered a! o$ m9 @( t) z3 Z8 w
翼和CLUB 被看做是一种...
* X) Y+ ?* V, h' iA:Bone- In Cut     带骨切
8 |1 Q3 }! e( _, Z. s18。New York is considered a   纽约牛扒被看做是一种7 c* `  v( u, b* M
A:Boneless Cut     无骨切
9 e" o, ^, W" l& H2 W  b19.In general, a court bouillon for freshwater fish will contain
& ?% B7 [+ r* a. Y1 N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4 W1 U6 G  q* H$ A: @* L
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 U) e( p& N$ b5 }! V, f2 N) O和做海水鱼同样数量的调味料和香料4 W" f, A  i6 `+ R0 b. t
20.Anise is very similar in flavor and appearance to; V0 V% M! K& s1 N3 U
八角和下面的那种原料有相同的味道
$ O8 B4 \5 [. F) _8 }5 CA:fennel  茴香9 \/ E* R# S; G1 v7 ^& Q' w
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; `# L$ \3 }3 Q! m  F4 k! F下面那种原料更像大葱且有平面的叶子
0 T# r% y2 g% \5 qA LEEKS  似蒜葱 (这边人叫京葱). q2 N1 Q, y8 f# Q
22.Which of the following cutting shapes refers to a small dice
( x3 M( T4 }  }* }2 }下面那种刀切形状指的是很小的粒(末)
! v: S, C# r% ?+ @A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" k+ L8 C% {) D1 L6 _
23.Oil is added to the water for boiling pasta in order to  z, R( S3 }- C3 y3 o+ G
向煮沸的pasta (意大利空心粉 )中加油是为了
& f4 Z' y7 t3 m3 p1 D! \A:prevent the pasta from sticking and to minimize foaming action.
; @7 J: b; M  e6 S4 R1 B6 s" o防止面条黏合并降低发泡。! n* N' m; ?! [! S, Y8 k  m  |
24.Which pasta dish features pine nuts and basil?- i+ a2 k- I/ A- T& w7 t
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 N0 C$ g& V) F# ?( f' o" q- a
A:Pesto.一种绿色的意大利面酱 9 l3 S' P) i( T! e" P! s8 P& |: E
http://www.tianya.cn/techforum/content/96/563836.shtml4 X, Z1 S% A# ?; Y6 \1 z+ [* ]
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25.Which of the following is a spring vegetable similar to spinach?/ M. _/ V& K( [  U) @4 |6 c
下列哪项是一个春天的蔬菜类似于菠菜?
7 q: X7 F4 s1 k8 IA:Sorrel. 酢浆草。# v, S: I, S! w$ `* [
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:
4 x, G: a/ m8 h哪位厨师最早带来高水准浮夸的美食" W9 y8 K* L$ f6 Y
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 G) W0 L& ?- j# Y( L6 V, N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 l/ ^3 X, L% z; q& X, Z- l% k
A:Cast-iron stoves         壁炉
2 x5 I5 f0 l/ W+ M1 Q. \! Khttp://www.usstove.com/products.php?id=6
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) j+ O& e/ `( G* e) S28.The French term used to describe the roundsman, or swing cook, is:  r# q  R1 ~: z; x$ b
法国术语,用来描述roundsman,或摇摆厨师是:$ @/ Y( N* V+ u8 ^! w, M
A:Tournant   图尔南& }4 X' Y( e" r- m& f* ^
: O; y5 g- Y* T
29.Another term for the wine steward is:
! ^0 }' h& x8 a7 b1 F, X) G葡萄酒侍酒师的另一个术语是:4 u9 z- s4 j; j# Y) k0 Z
A: Sommelier 侍酒师# W. i/ _0 P) W) T0 d- L  Y

' ?' [% e9 n% Y1 d30.Molds, yeasts and fungi are examples of a:4 L: s3 h9 M1 c! }! d) ^
霉菌,酵母菌和真菌是一个神马例子7 W3 q4 L% K* |5 ~) B% i" X: l
A:Biological hazard 生物危害: T" u8 T$ [. m: m. m
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 C) ?0 j3 f, x$ K  H; u7 y8 u3 Q
根据加拿大食品检验局,食品的危险温度区在多少之间:1 a: M/ ]! e: c  [, y6 g9 U1 {
A:40° and 140°F (4–60°C)     4-60度! B9 @# e( d& p  ?
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32.All bacteria need the following for survival:! f0 E- Y* b& m* W
所有细菌生存需要以下哪些内容:
* L' J1 z+ g8 m9 N7 V$ DA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  \! H5 L. B0 p* X  ~1 z: Y* |1 Z
- f$ `) c# @# U* `33.Which of the following correctly represent critical control points in a HACCP system?
4 `. z' m9 O2 S) A0 c7 C2 Z  c; g. r以下哪项正确表示了HACCP体系的关键控制点?
" M" t) Y1 |, I6 I, TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& S+ e+ U; c7 ^8 L食谱,接收,储存,准备,烹饪,保温,冷却,再加热& f/ ~$ b% `, {. V- x  N
/ B! s# P: s, S
34.Which of the following is not an example of a carbohydrate?
7 c; F0 A- T* K4 q& C下列哪一个不是碳水化合物的例子?6 r& }1 K' I5 t  o+ ]  C
A:Essential nutrients 必需的营养物质
6 W' t$ K; A$ w/ ]3 ^% n$ ?4 b, M, r
35.The process by which a liquid fat is made solid is called:4 ]8 I/ A3 P: \( m4 [) A" a2 j
液体脂肪做成固体这个过程叫什么
$ l3 D# k2 W$ Z8 ~; NA:Hydrogenation  氢化
1 }# o1 [" }2 `. |, e! z& N9 U% x& [+ f! f8 o7 m
36.Which of the following is not an example of a fat substitute?
! ~; S3 @3 f* V( ~" M# Q( {下列哪项不是脂肪替代品的一个例子' Y5 u* k* s) L2 m1 b) l' T
A:Acesulfame K  安赛蜜K表
# ~# T( w) C! a  n, g) q7 C% o/ n: m' E) H9 X
37.Health Canada requires that a product labelled "fat free" contain:2 q& F" a( z( L% A6 j$ n
加拿大卫生部要求的产品标有“不含脂肪“包括:
  F7 {6 z! S6 i( N; |+ ^0 g3 {: w- y! mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 M' U% w* T. C- q4 _

5 |. }% x) m. t* c3 j% P& T& {- S38.Which of the following is not a problem associated with converting recipes?! j3 X% n* _5 l$ `4 x- s
下列哪项是不相关联的转换配方问题?
/ n% R! \. T- T$ U* S/ n) l$ N9 x/ WA:Unit cost 单位成本
- H' T9 g# ~3 T6 ^5 k" Z9 {+ R0 l& i  v) K/ ~
39.The condition or cost of an item as it is purchased from the supplier is called:
/ o6 |; r9 P( B" o- R+ Q从供应商采购的物品的品质或成本叫什么
! B4 g! G  l% U2 o9 Z4 q4 AA:As-purchased cost 购买的费用* {2 m- y* X  s, q; O, G; c
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40.The amount of stock necessary to cover operating needs between deliveries is known as:$ D; t# j0 R5 k8 `; w8 x
在新货到来之前用于日常所求的必要库存量叫什么8 b1 ~% o6 P, e, |; d
A:Parstock 基本日常最低库存
, |7 F# `1 H# y0 Y& ~+ v% l8 K9 ]" P
41.Which of the following abbreviations is used to describe the proper rotation of stock?
* V) X1 L" B5 I# i0 d: t下面那个缩写是用来表明正常库存流程?; t) }# @# Z+ _, y( E. s& Y- T
A:FIFO=FIRST IN FIRST OUT 先进先出4 e# ~) v( y! a. [9 V* H

( D/ \) `' v0 @3 d8 A42.Which of the following knives is used to turn vegetables?
2 u. Y8 }! }, b7 s! H% D$ {5 R5 P$ b' O下面的那把刀是用来打开蔬菜吗?
% u, T# M1 d# kA:Bird's beak knife   鸟嘴刀1 J. `% ~9 U; F2 a+ T+ l/ Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 g$ \# x9 R, _* T
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43.What is an instant-read thermometer best used for?6 K  u6 x9 W8 h7 ~" ?+ g6 M
即时读温度计最好用于那方面?
8 K* C) m1 d0 t" D& L' ~A:Checking the internal temperature of a roast 检查被考物品的内部温度2 U1 J* T2 X6 L! A( ?5 C

' {  G1 m2 |! M- K# e44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: Y7 ]8 [( S7 t( N% F  X: A下列哪些金属材料受热均匀,通常用在铁板而且非常重
) @& L; }& M$ ^( }A:Cast iron 铸铁% y- x8 Q' a8 c" o7 P/ K& A! J

  l% g, p0 H) R) V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( a- k, e: t$ B  J
哪件装备下面有一个可移动的碗和一个S形叶片?; P- U! o6 R9 ^, K
A:Food processor 食品加工机
4 a6 Z# z- e2 D/ ehttp://www.google.com.hk/search? ... iw=1263&bih=572
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( \. b* u" \' n" p- w5 q46.Which of the following is not a rule for knife safety?
0 ?7 v9 T3 `  q. o2 o% t* Y/ H' q0 J- k. z下列哪项不是用刀的安全规则?
4 F- y% j1 \' D2 l# P$ iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- T7 z* V6 Z5 G% P0 d  n# K3 H& d5 p3 H" e# F! @, _. F
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 b) e/ d6 S/ `: B: ^0 Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) {9 {/ G5 {, s! l/ }* oA:RondellES
3 _" p- ~$ i! A/ x2 i7 s. whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
' y0 w: o& ^5 l6 D) ^! c+ I下列哪项是切成小方块用于汤的装饰?
" G* m7 S, D9 N4 hA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" u7 r) e+ u. v# {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% l9 E8 t+ N9 X
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!!——! F) X* `+ V3 R1 A7 r/ M
A:Gaufrette ( f$ W5 ]1 t6 A5 Y$ X0 V3 H' n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 |* N  m) h  |# qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- o) X- q3 P( q/ N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 _+ I" w: w4 |4 e
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 i& a' B; f  v( L& T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)
$ B" W9 D8 Q  S( i0 yA:Cilantro 胡荽叶 香菜
) y# G; H5 `+ j+ g8 n$ [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* v9 [- ]) ]- Q) y+ a: ]2 O

9 C! q  n: U3 z- C2 t60.Allspice is made from:
4 }) i2 i" K! `; T# `/ V+ s 多香果,  多香果香料是什么! {8 k% ?+ {0 T; Z: T3 B- V$ b+ C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! v0 u. d/ W& hA:A dried berry 干浆果: @. F% y& ?9 x( C

# w- j; R$ l9 I  m9 o8 G2 Q61.Which of the following are used to make a sachet d'épices?! l8 a3 s3 P3 _: P0 o, p
下列哪些是用来做香包德épices?
- V# e* T: |" }4 F0 uhttp://www.sachetcatering.com/+ m$ |2 u8 j" Y1 X- b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?' q5 u4 {, ?3 K. j
下列哪项不是酱油调味品的?
  r* n' Z0 I; c5 q4 K' c' W9 wA:Wasabi 日本辣根
# O* d3 Z" ~4 f& N$ a8 l- s' I8 `7 X' s9 ^+ ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 u7 G/ z9 |  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:
% D7 \& Y! j3 SA:Pasteurization  巴氏杀菌; m" W% z- t2 t1 r* P/ q
; N( f- F8 C8 r# x8 N  b2 D  T5 }
64.Which of the following steps is not the correct procedure for whipping egg whites?
7 F) {3 ?; R# f/ ~) G! b, i( h下列哪个步骤是不是正确的蛋清搅打程序?
' O8 D9 a" w# j; c3 Z3 `A:Allow to rest before use. 允许休息后方可使用。$ ^  P! X  m. ^! _$ P
9 p& {, v: Y; _8 r: y" O
65.The weight of a large egg is between:一个大鸡蛋重量介于:: a6 {! {# Y4 O: `% C& n
A:56g and 63g 56克和63克" {2 A( C1 h4 v" e! k3 W& }

: o/ h4 w( ]) X; ~! A66.Evaporated milk is a concentrated milk that is produced by removing: W7 Q9 O+ k1 n2 d  W/ G6 ]
炼乳是一种浓缩牛奶 是去除什么做的
/ Z$ m/ d) a* K0 D( @A:60% of the water 60%的水
% n) E4 {* h- L' F! A0 w/ U8 m2 M8 W+ B
67.A method of cooking that transfers heat through a liquid or gas is:
4 S& G' a/ J5 w% }' k, k一种烹饪方法,通过转移液体或气体是:
6 p4 R! X4 n) KA:Convection 对流8 O5 k; F" ^# p7 l) R( v

% h% {( H& j& s, r' x  }68.The cooking of starches is known as  烹调的淀粉被称为
! \$ Y: ~! i# oA:Gelatinization 糊化
: k% J' h! t! z% @, l
- ^( U6 P0 W2 b  G* p# O3 Q6 c# ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' j" [( w# f( R* b1 t8 M/ D- D
A:Braising 烤- Q) c5 E# }" }, _% s  j; F

+ P2 P- O8 l. `4 h* |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:. R' G" z% i6 u: m. U
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 u/ g3 X$ A4 M" p: d

3 R# y, ?# v0 l# W  u  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; P1 E& J8 y3 F% B" i6 C/ G
A:Fumet 原汁( h/ x. X6 Y& t4 z* h
' m/ _! {1 d" }
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' N# W/ G3 t; a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 s+ M' m  |. x# B3 A8 P
: m& Q/ t5 r: t1 w# @) m
73.Which of the following is a principle not used in stock making?  {6 v2 `6 m) L2 r, B( p; x/ \, w7 C
下列哪一项不是用于制造高汤(低汤)的原则?
# c5 ^' _/ C, I9 |* pA:Start the stock in hot water.开始在热水中操作
3 K! u7 q' s" c  V- T8 t
/ h0 ^" e9 S) p% ]$ J" Q) ]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
. f; S7 |! w9 B1 MA:Remouillage 法语熬汤( o3 f' D9 ?+ m0 g
http://www.haibao.cn/blog/post/176242.htm
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