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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。
$ j  \' J! _% F. y! d
# J4 |% i' _" ?# ^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。9 a$ F8 z" s) r/ u
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1 d$ t. E$ h" R& [; X) z' Q
1.Which of the following methods should be used to determine doneness in a New York steak?- G; H7 L% Q0 W$ L* |7 I
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), B, x8 L  @; p% h
A: pressure touch. 压力触摸* x( h7 @, B" N3 d& A
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' o: k6 ?/ M8 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: A' D4 _& p8 t7 Y% Y- m
A: acid  食用酸0 Y' w# h  I; U5 K) U: a/ a
3.Vegetables are major sources of which of the following nutrients?
1 U' i, [3 |7 A; u蔬菜中包含的主要营养有哪些
" R( |1 v4 N* G9 oA:vitamins and minerals. 维生素和矿物质。
! X5 J+ q0 Z  n5 v; d4.Cauliflower is commonly served with
+ K- c8 U6 s% X+ i花椰菜(菜花)最常见和那种酱汁搭配% O/ y- v8 q( r& @
A:Mornay sauce. 奶油蛋黄沙司
( c$ b: h, @. U7 L9 j1 a: Y3 y5.Which combinations of products are found in pie dough?
( F2 A3 A) s9 y3 e+ f) L  a2 _下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( C  Q/ T, O/ l' yA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 z6 d4 Y7 ?% y& C  M6 ?6The French term for mussels is 法国语青口(海红)叫什么
# f% w+ c2 D& @0 l2 ]. tA:moules.法语青口,海红
: y1 }0 D  G$ H7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- V9 r) g% V* _4 Z
A:faintly fishy. 稍微有点似鱼味
5 m& J0 c' ], t# I8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. \4 Q5 E! v* Y0 _0 a! e. i) z
A:2 days. 2天
* u; l7 I9 ?) o. C9.What are the principle ingredients in ratatouille? & P1 a0 p6 c5 v, H/ g+ `
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* Q# S# Z& @4 s- ?0 B5 _, y/ ]6 ?
A:Zucchini, eggplant, green peppers, onions and tomatoes
3 u% D! u* g5 E( K西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ @/ d) l$ B- ?  O4 n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( D  M1 @0 d# X3 KA:cook food in quantities that will be used up within 20 to 30 minutes.# G, P* s! _6 q: {8 i" X5 E) ?
大批量烹煮食物要在20到30分钟内
8 d: ~- B  l4 b5 ~+ J& B+ Q11.What person has the authority to issue a Health Permit?
! z! ~! x* d1 O7 S* U谁有资格颁发健康证(卫生证)。
% @) ^6 ~3 A8 @8 uA:Medical Health Officer.
* b# G9 s' i. Q0 x! i医疗卫生官员。
' |9 r% {8 J6 D/ `12.For what period of time is the health permit valid?" @- F* Z- c4 @1 p' A
健康证的有效时间是多久?
  E+ B- U2 ^) K# tA:12 months.12个月
5 x0 \% Q: `, G1 A( j13.In the area where food and drink is prepared, the ventilation system must be able to change the air, o$ }  h$ p' K
在食物和饮料准备区,通风系统换气的标准时什么
* R5 ?% E* Y( JA:08 times each hour. 每小时8次
! r( Z9 d' O$ E) s9 L14。The minimum temperature for manual dishwashing in the wash sink is# b8 I% U' E+ s" f. I/ ~
手工洗碗,洗碗池的水温最低多少度?
8 R% Q; f) R) ^* A# |" ^A:110 degrees F (43 degrees C). 43度; ~& q* u4 {  U: S! l' Q8 x' G# c
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ q8 \. }' o+ K2 _8 j$ ]6 _
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 _( _6 O* A2 B% V8 N4 F( G# JA:180 degrees F (82 degrees C).  82度
' }4 j: j- P- I2 d5 X; b, N  V16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# @& ]* ~; V: |7 z1 R用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 Q) s. |$ V$ ]& f( i0 o. kA:en papillote.  法语自己理解
; w. j  b5 [7 p' s: [7 u17。Wing or Club is considered a
2 c: e& M) `+ }$ _( R: M+ U翼和CLUB 被看做是一种...
% F$ p9 k7 Y' h( X' ?A:Bone- In Cut     带骨切
4 @$ e4 `% H" E- N/ ]2 e3 G18。New York is considered a   纽约牛扒被看做是一种' {5 e% _# \5 y* M* K4 I$ `. H: [& j( E
A:Boneless Cut     无骨切0 u+ m  p& A/ m* R
19.In general, a court bouillon for freshwater fish will contain+ g6 @* }% P% l! }3 A9 u( n7 o; e
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
/ Y/ R# T; K5 P0 \A:the same amount of seasonings and herbs as a bouillon for saltwater fish.' u1 O; B0 n# H0 d* S& k
和做海水鱼同样数量的调味料和香料" e* k. p: u$ {5 v
20.Anise is very similar in flavor and appearance to( ^! W6 k  S* ]" G; {$ G
八角和下面的那种原料有相同的味道6 r) `9 A1 ]% B- v2 t; w* R& O
A:fennel  茴香5 @% F9 [: Y$ p- q2 y% P% ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 g8 {6 w- i6 E$ U
下面那种原料更像大葱且有平面的叶子
$ R, c8 W( [7 w1 Y/ X/ bA LEEKS  似蒜葱 (这边人叫京葱)
; S0 g2 S8 l5 y* R. |) W: g22.Which of the following cutting shapes refers to a small dice
& j% i5 i$ k( N8 s. o. i下面那种刀切形状指的是很小的粒(末)
3 f5 w9 Y6 X2 Z# qA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 u. _7 Z9 A3 V# \9 ^: w7 t8 y8 v23.Oil is added to the water for boiling pasta in order to
! Q* q8 R: p) P. h5 B( a向煮沸的pasta (意大利空心粉 )中加油是为了' c" y; W9 ?, {. z" K3 S- H
A:prevent the pasta from sticking and to minimize foaming action.
6 s) p4 n* b4 o7 R5 s9 p4 r防止面条黏合并降低发泡。
# |; ]; ]) U+ N1 Z! b; G24.Which pasta dish features pine nuts and basil?/ K: P, p/ p0 i% W4 }3 p2 m% Y' ^8 s1 a
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 k0 `( ^! p9 l8 S
A:Pesto.一种绿色的意大利面酱
3 g1 C% O: H4 [" }. ohttp://www.tianya.cn/techforum/content/96/563836.shtml8 E* p% O$ C+ b

8 y$ I# _2 v) K0 c6 t2 d3 ~25.Which of the following is a spring vegetable similar to spinach?
- t6 a( l. t1 P7 J' h8 Z3 G下列哪项是一个春天的蔬菜类似于菠菜?
0 a5 ]/ _8 E$ ]( a( w  iA:Sorrel. 酢浆草。7 d; m* Y+ J. U. n! p
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:
7 ~0 s  c  I( Y8 V  v: w, @$ \* w哪位厨师最早带来高水准浮夸的美食' N8 o7 e" r" u. u2 H
AAntonin Carême 人名 安东尼·卡罗美  ~; F% g; L- t4 Y. a
# p- p( S6 f0 V6 P+ w: M( ~' M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 c9 u' A' n, y; G2 }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 @6 O* `9 Z6 X* q$ L) jA:Cast-iron stoves         壁炉+ C- P- A$ R6 E2 _
http://www.usstove.com/products.php?id=66 N$ D% G5 Z2 D' ~2 ^8 h

( T5 U/ s( x9 b2 L. @& L28.The French term used to describe the roundsman, or swing cook, is:
% a' `, u) v" J" I法国术语,用来描述roundsman,或摇摆厨师是:/ o* F- O7 m3 w
A:Tournant   图尔南! Y' l# {: }9 W

- a( A3 l7 J3 r9 Y) N' [29.Another term for the wine steward is:
- K, p8 X" ]4 S* d葡萄酒侍酒师的另一个术语是:
+ s8 I$ O8 w- @! ]! zA: Sommelier 侍酒师
# m! k; l6 }- h7 Y; X( T" w: u" O+ `. K1 r! O* h% S. M
30.Molds, yeasts and fungi are examples of a:
; {& X8 q; X0 E/ d0 N" }' @霉菌,酵母菌和真菌是一个神马例子
' e8 F3 T1 H6 m/ zA:Biological hazard 生物危害/ }( |4 x) l; j$ s# D% v
0 A  `" ~5 i* B* g- }9 d6 k
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 E& c' m; u5 o' w1 T
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 m7 k. S% ^9 c. d, u# L) jA:40° and 140°F (4–60°C)     4-60度
2 F8 a0 k% M9 k- \; F6 W6 w2 r/ X
32.All bacteria need the following for survival:
3 z4 ~  ]: k8 j$ m所有细菌生存需要以下哪些内容:
; c# D7 `: h  s7 W' j, @% [9 LA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) X) M$ q# m5 ]
7 u( ~* @& I' }8 ~7 h- e
33.Which of the following correctly represent critical control points in a HACCP system?
. a3 _+ O. B% J5 ~4 S" |以下哪项正确表示了HACCP体系的关键控制点?
# B- x7 S% B1 P7 EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . n9 B" k7 A! P7 A5 I0 ]/ l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' p" b4 t9 N1 Q3 q0 ?
" F$ w. k/ |# p6 I' K' S8 m
34.Which of the following is not an example of a carbohydrate?
4 q2 l- o# l; O9 n/ D3 `下列哪一个不是碳水化合物的例子?
/ r, y; z! E4 d0 e4 hA:Essential nutrients 必需的营养物质: k. H& h7 T: d; F, y2 h

$ C6 R& b9 ^' T% B: W) C8 I35.The process by which a liquid fat is made solid is called:) Z3 Z# j+ L# t+ l9 Q
液体脂肪做成固体这个过程叫什么
% K8 b+ y5 Z2 H! ?: sA:Hydrogenation  氢化5 Z! L9 d/ l8 n% k. w

. N( C' G3 D/ v. ~' o36.Which of the following is not an example of a fat substitute?
$ h9 S- s6 I1 N# J下列哪项不是脂肪替代品的一个例子
; ~0 [% f" o# I5 ?% r; NA:Acesulfame K  安赛蜜K表0 t+ g; G* f! B

3 `# Y) C2 n* r) U2 Z+ m37.Health Canada requires that a product labelled "fat free" contain:/ O6 g5 F5 Y* k, R1 Y3 J2 n
加拿大卫生部要求的产品标有“不含脂肪“包括:, @* ]  \- Y' x; T$ E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( z, Q4 V* D( k" g" y
; e- R1 t/ X9 x4 d38.Which of the following is not a problem associated with converting recipes?8 B3 y. ^9 B; m2 H& c
下列哪项是不相关联的转换配方问题?2 _7 O; L+ L9 H$ ^; R/ t7 M$ Y$ w
A:Unit cost 单位成本$ }* ~+ u! U7 W, m: P+ x8 W* M

2 u+ A2 d$ r/ D, b* u39.The condition or cost of an item as it is purchased from the supplier is called:
! ]6 A" a1 ]  h% z# }. ^6 _# t从供应商采购的物品的品质或成本叫什么
) d- `6 y! R" K: c$ \A:As-purchased cost 购买的费用0 ^: A! o1 I0 _% a$ H

1 C! [4 x2 G4 w40.The amount of stock necessary to cover operating needs between deliveries is known as:3 I: w/ b1 P1 y+ o3 B; |" V
在新货到来之前用于日常所求的必要库存量叫什么2 J+ R( l2 O) W
A:Parstock 基本日常最低库存
3 v6 c/ l* H2 N* V
% q5 V: U6 _8 ~) B41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 m$ H" M+ Q  P& t  p下面那个缩写是用来表明正常库存流程?+ t; E4 a  ~$ j/ Y  C
A:FIFO=FIRST IN FIRST OUT 先进先出& X! m; }' T$ ~. m; Q

, M. q$ s4 b' r5 i42.Which of the following knives is used to turn vegetables?; T  u" }/ ^/ q" K+ ~) L
下面的那把刀是用来打开蔬菜吗?9 g: j1 @8 p  |8 o- ~
A:Bird's beak knife   鸟嘴刀0 T# q4 Y9 y& ^' b' q. M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 b8 l7 S. n$ c5 L% b4 q
5 {2 a% {1 g0 Q4 p5 ]& M, U) E4 p0 \43.What is an instant-read thermometer best used for?
: L. L) B% J; T4 j) m! _6 }* d即时读温度计最好用于那方面?
: O$ n" Z: |& y+ uA:Checking the internal temperature of a roast 检查被考物品的内部温度
7 a# X: B- n1 K2 b# s. ~$ [
8 V# z" w, w3 i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ F4 \( P+ L% Z1 J6 `下列哪些金属材料受热均匀,通常用在铁板而且非常重: p9 P' o# c- b; I
A:Cast iron 铸铁5 Q0 r; u0 V. {. J5 h& M/ t2 x. X
; g: u, k0 e- z+ Z6 O2 f  V
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' m& D/ u$ K  l! x) j. n3 o2 H+ j哪件装备下面有一个可移动的碗和一个S形叶片?
" x' n4 J- d/ g) C' `A:Food processor 食品加工机. o% o* V, @' d/ f5 d
http://www.google.com.hk/search? ... iw=1263&bih=5728 {1 ~8 x( ]2 u- G2 f5 u6 I: \
# d. }" r* ^+ y" o
46.Which of the following is not a rule for knife safety?
$ s* s0 S: A0 h. ]7 ]; x) Z2 [下列哪项不是用刀的安全规则?0 j  @9 I+ C; ^2 R) M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# U6 B2 q+ Y. p
7 a2 I8 x3 e) U) U! g
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: m- H* V$ [# g8 P6 G3 D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  G- E3 O/ B) t# U6 ~5 X8 Y
A:RondellES
7 |# J. ?$ B" C" h3 Q2 n: a# Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- f0 C6 I/ |6 Q$ `1 e# r

1 s0 N* H- x% `5 h' k48.Which of the following is a diced cut used to garnish soups?
: E7 @& a! r* |# @下列哪项是切成小方块用于汤的装饰?0 e7 ^" {% ^9 A0 |% u5 _
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- _9 U8 r$ j# P! Z3 m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 N# y; R: I" l# h4 I
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!!——1 Y, L- s+ e4 O. c; W8 a9 X
A:Gaufrette , ^' [2 o' M( U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" q0 |8 e' Z: E$ E5 e  C6 amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* i3 \% q. N5 u( x$ v; P7 z) `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 _. u5 g4 J2 D9 T" E; L
( ^& C# Y4 L* e8 v+ G; I6 H- g" V- Z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. X. s+ S) y4 L+ A& C  @9 C7 v
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)
- t' v. x5 v# Q! hA:Cilantro 胡荽叶 香菜
6 G. q: P; r$ _$ x2 M7 ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 Y" _4 ?& A1 V% C; t% i8 N6 K9 I# e" c) v( |
60.Allspice is made from:7 d; d- ~1 s& j" x4 s4 w' g: ^; |
多香果,  多香果香料是什么
6 _5 X) \# `% h3 U; }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 l/ C6 N2 T* ~: V5 a8 A& o
A:A dried berry 干浆果
& {4 f# x$ D- I( T
+ G( C5 y0 Y; ?8 ^" Y' b* c61.Which of the following are used to make a sachet d'épices?
; r! d- m; Q. \下列哪些是用来做香包德épices?$ w# p7 _. J2 L
http://www.sachetcatering.com/
2 z) L4 G6 V, H- [  kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. i8 ]1 I, h' f* S' \/ Y6 t  k# X

7 F4 B& }, L' P. s2 n5 C8 p. m62.Which of the following condiments are not soy based?0 ~2 s/ Y- ?2 l/ c. [) C/ Y
下列哪项不是酱油调味品的?0 }3 A% e" a3 n  n
A:Wasabi 日本辣根
3 D) T' x7 U. t. h: W$ g1 |  ]- }1 D, ~6 x. ~6 Y" R. y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 n, X% F2 f  J' f! I  _
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:0 W1 x' R7 I/ {) B
A:Pasteurization  巴氏杀菌
( b. }8 ^* g- M3 g9 D% ]$ c" }
6 h* A/ I9 L, B8 [' \64.Which of the following steps is not the correct procedure for whipping egg whites?
/ z1 l$ E. k' X5 F5 f+ T# u' W下列哪个步骤是不是正确的蛋清搅打程序?
9 B9 f. R1 Q- A9 e2 gA:Allow to rest before use. 允许休息后方可使用。% p2 N8 h* H8 t5 H
: C0 M7 u' N7 G; V
65.The weight of a large egg is between:一个大鸡蛋重量介于:6 S4 ^8 Y) m3 t* j* \3 x: s
A:56g and 63g 56克和63克' R+ i& J  B* v# m

% r. _" z3 R3 p; f: p0 O# ]66.Evaporated milk is a concentrated milk that is produced by removing  Y: y& B7 f  T6 ]! @9 T+ G/ Y
炼乳是一种浓缩牛奶 是去除什么做的
  z+ @' {" E& N9 v3 FA:60% of the water 60%的水
7 c3 E/ ]: Z0 y( U9 G7 U' A7 ^! G* Z" C: a4 X9 c! p
67.A method of cooking that transfers heat through a liquid or gas is:0 D6 w" g; S0 z
一种烹饪方法,通过转移液体或气体是:( z0 Z  f" b9 h% R3 U9 L9 R* c
A:Convection 对流
. C3 j+ d+ X! A: O" E; n* ~6 g1 ]; j8 j- O4 }( R5 w
68.The cooking of starches is known as  烹调的淀粉被称为
# R& A( @& k# j$ I, u* h) tA:Gelatinization 糊化  Z& N+ p8 E4 l$ Y* E8 w

8 [/ _+ M0 U+ v7 a+ B3 H( K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
  M" J/ g3 r# [  |7 PA:Braising 烤/ M* |. Q5 W8 ^1 c* W1 q8 e  ]

' A0 r) w3 G& _/ G& K70.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:
" Z. e. Q- W, n2 n- q( c5 ^" pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( o3 f! |5 V7 U
, E! ~7 ^; T$ ]7 {1 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
4 o% V. h" H% t/ D5 d; n: vA:Fumet 原汁
( s+ W/ R' \  W
( p! j& _& }* e& R; e! v. t72.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
2 Z. M9 n' x  WA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 \* S/ @( n9 \) Q! j9 N4 _2 Q5 x  P" L4 }
73.Which of the following is a principle not used in stock making?
; I; T" D+ A1 S  m/ T. D下列哪一项不是用于制造高汤(低汤)的原则?  O) V5 g0 L# B+ ^2 ]
A:Start the stock in hot water.开始在热水中操作& {6 }2 d# s8 {& ~" Z$ H- d
/ q7 E; P2 l" p0 K
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7 D1 l; ~. m9 X* P! V0 ^
A:Remouillage 法语熬汤, v8 G# ^& H. l& s  n5 M
http://www.haibao.cn/blog/post/176242.htm
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