埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9432|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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 f' h/ j/ q0 `2 \) S  b' @
. n1 ?# l& `  J0 |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。
( e: B, g  N5 d4 o+ e另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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 \( x% o, U2 K1 s7 g
1.Which of the following methods should be used to determine doneness in a New York steak?; ^- J* ?* W) P2 o+ [/ i- K% g" @
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)
, A1 @7 r$ d1 c1 ZA: pressure touch. 压力触摸: V8 ]0 e, H2 X, w9 h0 D! }6 D- F/ z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* |3 {9 A/ v# o
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
; d8 l7 f& u9 N2 D& k$ xA: acid  食用酸
0 x7 n# W8 |, b3.Vegetables are major sources of which of the following nutrients?1 c7 n; |" I; K6 s9 K0 f/ p. a6 p1 J
蔬菜中包含的主要营养有哪些
1 t" S5 E: j3 t$ V3 dA:vitamins and minerals. 维生素和矿物质。. I; V; l* _- C( _* a: b' C
4.Cauliflower is commonly served with1 f' a7 H$ o. O9 [' P
花椰菜(菜花)最常见和那种酱汁搭配
* z" |: V$ E+ @7 Y1 H* ZA:Mornay sauce. 奶油蛋黄沙司
6 B" n, B$ D# ]7 Q/ c# A5 k5.Which combinations of products are found in pie dough?
2 p" S/ v/ k9 e6 K) E下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! G0 m/ n; c+ S$ N
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" D2 x4 q% s$ j" S) e" y3 b6The French term for mussels is 法国语青口(海红)叫什么! C4 ]# G3 o" ~
A:moules.法语青口,海红! j9 B" h4 x$ @* S+ d2 d
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# {# _1 @! K. H" \
A:faintly fishy. 稍微有点似鱼味, W" t; q, @& e! i( ]! o
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 n, S$ |2 L. L8 \
A:2 days. 2天
- Z9 X; R, {6 e* K- h9.What are the principle ingredients in ratatouille?
: h# M, r3 X! Z( b* D  v! L炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 v" x  a3 L- F  ^! Z+ J( T2 tA:Zucchini, eggplant, green peppers, onions and tomatoes
+ K) I' p, Q5 w西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* G. E0 O! p: s1 }10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 w& b9 K! a- ?. AA:cook food in quantities that will be used up within 20 to 30 minutes.
. q  e3 u, S3 M( G2 ?5 J& S大批量烹煮食物要在20到30分钟内# Z( s0 B7 ~% r) M0 L4 ^8 ~
11.What person has the authority to issue a Health Permit?
( W) ^  ?* {1 z9 W) u" s谁有资格颁发健康证(卫生证)。
; F! t# y3 z$ G7 {/ _7 }9 C: XA:Medical Health Officer.! B* U: O. {% @( x: H% B
医疗卫生官员。. k# q) d  j, L* \; V
12.For what period of time is the health permit valid?
' |( a+ E( Y( T3 _; ~3 M健康证的有效时间是多久?6 s# j( s: ^, {/ S1 R: t. B
A:12 months.12个月
; E4 ~) u, Z# }/ Z( {, I0 C13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! j2 N+ a4 w) L4 {) y: l在食物和饮料准备区,通风系统换气的标准时什么
9 t0 o) U1 ~: Q8 S! e( l. M4 xA:08 times each hour. 每小时8次
- A$ l4 b5 Q6 Q14。The minimum temperature for manual dishwashing in the wash sink is
$ L8 a! p# g1 w7 a+ W, p手工洗碗,洗碗池的水温最低多少度?8 B  v2 A# |7 W8 }6 Q) q2 q# B$ D+ I
A:110 degrees F (43 degrees C). 43度
! w* ~3 U$ h" I& @+ p9 F; l0 o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& w% N9 T/ g/ c1 [. {! e用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 M! E% R5 j: G  QA:180 degrees F (82 degrees C).  82度& J- _& q7 A" ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) r. m' A  k/ _/ F0 I# A. Z) X
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  ]# n9 q4 E2 n/ t
A:en papillote.  法语自己理解
0 [9 _; V$ r" {& g# G# \3 z17。Wing or Club is considered a$ x2 o8 E+ N* z& p2 z+ L3 v
翼和CLUB 被看做是一种...( x6 U. W7 k  a$ Q2 K' B; a* ^- F
A:Bone- In Cut     带骨切
3 b4 R2 Q9 H1 U, i; v18。New York is considered a   纽约牛扒被看做是一种) r' b8 k0 C- @" V# Q
A:Boneless Cut     无骨切
; p7 ?/ o/ X/ W0 ?19.In general, a court bouillon for freshwater fish will contain0 J8 n$ M* r6 M+ 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
. {: N' S" }1 c* g& a: n5 eA:the same amount of seasonings and herbs as a bouillon for saltwater fish.& u( j! i2 \. ?
和做海水鱼同样数量的调味料和香料* G/ S- o( r% O7 \/ R
20.Anise is very similar in flavor and appearance to
# ~2 V5 K/ K$ S; d八角和下面的那种原料有相同的味道! V/ \& n7 E2 c0 N8 H
A:fennel  茴香
* J) v- ?9 v- N/ y- v. A" h! @) ]21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 w4 K. q6 E% K7 K# E, ?" O
下面那种原料更像大葱且有平面的叶子! k9 c9 c3 O! r5 D$ V0 Q
A LEEKS  似蒜葱 (这边人叫京葱)) m( n4 Z4 I/ s% k2 A3 Q: ?
22.Which of the following cutting shapes refers to a small dice$ o2 U! _9 f* k2 [- ^
下面那种刀切形状指的是很小的粒(末)
5 ?1 N8 U8 e4 wA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 ]5 w+ x/ m! M, Z) v- c4 j, c23.Oil is added to the water for boiling pasta in order to1 T5 q1 i1 T7 k+ X: x, v' p0 @
向煮沸的pasta (意大利空心粉 )中加油是为了+ R8 O0 e/ U: p9 W3 }4 `' S
A:prevent the pasta from sticking and to minimize foaming action.
) B! `0 k; ^. v7 b7 L防止面条黏合并降低发泡。, E1 f7 u7 P1 ]" C) W
24.Which pasta dish features pine nuts and basil?
  f5 ]: g3 [7 }下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 ^/ s# ^+ u! m
A:Pesto.一种绿色的意大利面酱
7 I1 Y  o& w$ s1 D: W$ l: Thttp://www.tianya.cn/techforum/content/96/563836.shtml2 y8 ]7 m. \" `# `# o3 u; R6 H" ^$ d' x

$ J0 u9 \. X7 i" V8 g6 |# k0 `25.Which of the following is a spring vegetable similar to spinach?7 o2 K$ `( l- a" \! ?( |, S
下列哪项是一个春天的蔬菜类似于菠菜?  I( H9 e* W* M* g# O$ m# g
A:Sorrel. 酢浆草。
8 v5 l5 a) ?/ |( t" \0 l$ k$ Hhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
) m( u/ h, {' ?( |$ e% z哪位厨师最早带来高水准浮夸的美食6 S9 y! p+ b7 w5 A, b# b9 m/ X
AAntonin Carême 人名 安东尼·卡罗美8 y+ [; o; |4 M# J) [  q2 Z& k
; j0 Z* Y  j% R0 M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 g; n8 \! R: k0 v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 ~$ Z6 o( q2 `/ U+ m" T! H
A:Cast-iron stoves         壁炉
. e: L- u6 Z4 f7 fhttp://www.usstove.com/products.php?id=6
! T3 W9 a$ m* d$ `3 _" G+ Y0 d# M5 b3 J6 ~
28.The French term used to describe the roundsman, or swing cook, is:
! E7 I* \/ `1 C! v5 R: ]$ ?法国术语,用来描述roundsman,或摇摆厨师是:
8 x! H6 q4 W  ~0 L# i3 X. U5 ]A:Tournant   图尔南
6 Y& K# G3 z( p/ z1 g
: z$ @" J7 g- {5 H- @4 _% O* x29.Another term for the wine steward is:
0 i  D, r. e! t% ~5 E1 ^葡萄酒侍酒师的另一个术语是:( T3 j, _  F0 L; d; D% m' T2 v
A: Sommelier 侍酒师+ t& j8 [/ R) ?4 ~% y

8 t$ n2 U3 Q; q3 `0 s  E4 T30.Molds, yeasts and fungi are examples of a:
  ^" p5 w# u7 a! i2 r( {) v, P- o霉菌,酵母菌和真菌是一个神马例子
5 z$ J- }: |, w5 k% J4 CA:Biological hazard 生物危害! V1 \/ R& O2 d7 _1 x' u' S
/ M+ T3 o- k' X. e% L
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( y$ B; M; H" z7 Y1 ^! |. Z7 P根据加拿大食品检验局,食品的危险温度区在多少之间:' \5 F) H& P$ Y" I* c
A:40° and 140°F (4–60°C)     4-60度
2 A, `4 Y7 m8 s( h- k! _' T9 E3 x6 }7 P( q2 B( d, @. P
32.All bacteria need the following for survival:
: H7 X( W- ~' o( S( a1 l* T3 T: Y所有细菌生存需要以下哪些内容:
1 N" X& s5 I2 M3 B5 s- R' xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 O, v6 `7 m& \4 j( ?4 X/ y8 V' M+ ]5 n4 V+ n
33.Which of the following correctly represent critical control points in a HACCP system?
9 M2 O- }. i* V4 U( N! @以下哪项正确表示了HACCP体系的关键控制点?3 ~. ]' r; m/ f) z$ @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) k1 n! s1 W* W( P0 s( P0 ^
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 d  A: P% W+ v' A
7 V- z6 k) N% T" s/ z8 p
34.Which of the following is not an example of a carbohydrate?! m* l9 I4 O. s
下列哪一个不是碳水化合物的例子?
: C& J! q" O. aA:Essential nutrients 必需的营养物质
' X! y+ `1 A7 l2 R: \
& f" q* L9 M5 F! B0 x35.The process by which a liquid fat is made solid is called:
* O8 I8 C; V0 T4 c7 v液体脂肪做成固体这个过程叫什么
7 y9 z" v, F8 y/ E! o6 ~: kA:Hydrogenation  氢化
) w' A) {& C1 ]5 U
2 b6 F  s5 t0 C8 |0 A6 Y- I' V36.Which of the following is not an example of a fat substitute?; y7 j: H' F  v! k! K/ ^5 a& B
下列哪项不是脂肪替代品的一个例子, n% |& h  x/ I6 s3 T
A:Acesulfame K  安赛蜜K表
4 p9 f+ O) U$ b4 _
, B1 j* `6 ^/ x( s( }% O37.Health Canada requires that a product labelled "fat free" contain:
- Q  X2 t8 s5 L2 ]. r加拿大卫生部要求的产品标有“不含脂肪“包括:/ ]& Z; o) f( }* ?3 F2 ], h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( b, `  o: W+ {8 j! V9 a. ~/ o  L
38.Which of the following is not a problem associated with converting recipes?. I9 s* d0 ^$ d% U
下列哪项是不相关联的转换配方问题?1 S: u3 Z( g5 v7 I' `1 b# _. P2 X5 e
A:Unit cost 单位成本, a% E) o$ [5 p) t
3 a( O/ Y8 n: {
39.The condition or cost of an item as it is purchased from the supplier is called:& J7 L" S' T" n  ~" H
从供应商采购的物品的品质或成本叫什么
9 \5 E/ K7 _2 N2 x* eA:As-purchased cost 购买的费用- e, v' ?/ S3 \. p* J

) _; b/ {8 V& i7 O40.The amount of stock necessary to cover operating needs between deliveries is known as:
& |  S* j! y- k8 F& t在新货到来之前用于日常所求的必要库存量叫什么: v' Y) S) v1 z% p* `
A:Parstock 基本日常最低库存$ M. i; ^  I* y+ R( N0 N
$ O) t, J+ y& K( y
41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 d/ R! d. m" o4 X1 Y& h下面那个缩写是用来表明正常库存流程?
5 P6 U% K2 Z2 t8 }9 u+ f8 |A:FIFO=FIRST IN FIRST OUT 先进先出* I1 K) q4 X5 U. Z8 F

8 Q: K! D! b  }( y' k2 |3 @42.Which of the following knives is used to turn vegetables?# n& @7 X7 u( ]; m
下面的那把刀是用来打开蔬菜吗?  U" q1 X1 y% Q% ^
A:Bird's beak knife   鸟嘴刀
, B9 x  L. v, a+ V! k+ ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# u' S. A" M5 W3 L9 q, r
* g' s& n* T2 n" v
43.What is an instant-read thermometer best used for?0 {* W; Y$ W, j6 Z
即时读温度计最好用于那方面?" z/ Z  w8 u: S' J7 K6 `
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 c& [  X) c  D( `# _3 \
& {9 N& X5 O6 Q' o3 o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 @5 z+ b4 l  L% w. Y- h9 T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% P; t, b& J; s3 X" ]. g& c0 k2 a3 c% \A:Cast iron 铸铁, h6 _4 e. s( u9 O
% n1 B3 {% ]6 S! _2 u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. b5 [& K; `% f" m% w- u+ `9 H$ X哪件装备下面有一个可移动的碗和一个S形叶片?
0 x# N2 D. J0 B$ aA:Food processor 食品加工机
1 ^: a/ O1 Q5 _2 s1 Ohttp://www.google.com.hk/search? ... iw=1263&bih=572
' E6 k0 [! @6 w1 w; D: ]; N- ^( j% H, O! T
46.Which of the following is not a rule for knife safety?# S& p; e% R7 d& {0 r
下列哪项不是用刀的安全规则?
  t$ j, Z, m* N# L& a5 z' m% |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 z8 Q4 g6 P2 t3 U

, d  H! b5 T' C& s6 S7 Q$ M; s5 V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! B; c6 m3 @+ S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* z9 |  x. G( V+ j, }0 K: y
A:RondellES " y- [& K) J, S% c) r9 ^! c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% f* E9 y( T; H, D
( T: Q7 ~% S2 t48.Which of the following is a diced cut used to garnish soups?# r3 a# X" i- W( b! D
下列哪项是切成小方块用于汤的装饰?
8 ^& I1 A) L* h# CA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 y( [3 o8 @& p+ b# F9 D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ s& A' Y5 N# E( d. q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!!——
8 a* y& m/ ^( J/ V$ eA:Gaufrette * @5 d4 T( J/ b8 H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- C: `5 _* |7 w: [/ t! rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" r4 s( P) ?- w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; e; P6 j' }4 o1 q* J
& l9 u9 Y' m8 |3 _0 {4 W50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* y# X8 N. q$ o& U
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)2 y" X" j1 l" y9 r
A:Cilantro 胡荽叶 香菜; C  c: L: ^! T3 w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ ~! R0 `* Z4 ?; }
) N1 J( n8 y1 n5 u) r
60.Allspice is made from:
+ [! d% L. O3 e4 ?, L0 \ 多香果,  多香果香料是什么
8 F; L# \5 E5 z+ \4 n" H0 shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 N' @4 \/ o' r
A:A dried berry 干浆果
, x/ I% b4 K  e! N9 k6 }
/ G. _6 T; @3 w( q6 ~! Q61.Which of the following are used to make a sachet d'épices?
0 D( E* x9 e7 F8 t9 j! S2 T5 W下列哪些是用来做香包德épices?  r$ H" J$ U. c! @" [
http://www.sachetcatering.com/" \" F4 ?; l. o- H' q. c' }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 }8 `! _& m* z
8 d2 t6 b( S* ]" k
62.Which of the following condiments are not soy based?
) {: @9 _' `5 h6 C7 {下列哪项不是酱油调味品的?) N( {, _3 \0 j6 Q+ b3 f' ]3 j
A:Wasabi 日本辣根
2 d6 `9 N% e. j/ d
/ U  x4 W. @' m0 Z% ~$ Q: U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! L' `6 `7 J* n/ j& {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:
9 R3 `8 ^: a& M8 D: xA:Pasteurization  巴氏杀菌* t0 X% Y% v- V  X/ ?7 o
! K1 G  F9 C' P+ N$ [2 F
64.Which of the following steps is not the correct procedure for whipping egg whites?
7 j6 q6 |% {) K+ u5 g: v下列哪个步骤是不是正确的蛋清搅打程序?
4 w3 Y' i2 n/ Z/ T' N- |A:Allow to rest before use. 允许休息后方可使用。5 W, p4 A6 F$ I1 Z
* ~2 r. ?: @  G4 B0 A# V$ z9 x
65.The weight of a large egg is between:一个大鸡蛋重量介于:
' D6 J7 {$ z0 A" {+ w) r5 Z' z4 JA:56g and 63g 56克和63克2 {$ F4 e' T5 B7 _8 Y

6 v% @1 ]* V" g- P- S66.Evaporated milk is a concentrated milk that is produced by removing
* n8 S( w% p, r. q炼乳是一种浓缩牛奶 是去除什么做的
2 R( [0 ^/ f: z: @A:60% of the water 60%的水# _3 \* i7 ^0 X0 C+ ^+ L) E/ Z

( i3 h4 G! G! a$ f# }67.A method of cooking that transfers heat through a liquid or gas is:$ z- b4 @" a; u
一种烹饪方法,通过转移液体或气体是:- _- a" a; X. d
A:Convection 对流9 D# k0 e" \1 V1 X1 e2 C9 B

) w0 \" G5 @) ^7 J; y) h6 h/ S68.The cooking of starches is known as  烹调的淀粉被称为* ^' E3 E3 r6 g8 J/ s& z% b  M
A:Gelatinization 糊化/ \/ e+ }3 v/ L0 x& w
; n' O) ]! C; c9 @$ r6 b: L3 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?0 N6 B) V1 X6 @7 u
A:Braising 烤  G  e' p/ @3 p" m% }# k& X

. J/ D9 D, M( q) q! h* Z- b) A70.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:9 U8 |& a( M+ Q7 B4 D% e
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 P) U3 ]# k; p3 P7 ]2 l: h( L
: |: X# Y& c: m& Y" m71.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' B+ x0 n% y- X' `  C" k+ _; G
A:Fumet 原汁8 W! S, y  g7 E& h5 a3 x1 F

/ d3 H3 f' q$ k* ~1 e# q* C( ^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
5 o& h- J  R$ ?) qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# `3 h3 F+ ?) X6 R4 @1 D# A/ m" ]( t- u3 `: x9 K# N/ u
73.Which of the following is a principle not used in stock making?
% P1 P( u( L/ C! I( w下列哪一项不是用于制造高汤(低汤)的原则?
  j4 a0 |7 P9 c' a& {9 hA:Start the stock in hot water.开始在热水中操作4 q8 |0 v/ O6 m  `/ V
) \& O" m1 O5 V: y0 `
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
: h2 z! X! Y6 }. _2 i" O6 |' wA:Remouillage 法语熬汤- m* b3 r! g3 ]$ Z! v7 x! }5 J
http://www.haibao.cn/blog/post/176242.htm
大型搬家
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-8 23:43 , Processed in 0.298869 second(s), 17 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表