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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。! i0 V9 O( H) ]# N) F/ G. d/ Z
/ k9 p: D1 E6 U! `! j
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。2 p8 j" v) G+ _: r3 I$ X" X8 `: S
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
/ f( C6 N& r& Y& P, m$ T  a1.Which of the following methods should be used to determine doneness in a New York steak?, C0 h8 D; x. W
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)
- r  x9 v$ x1 |& ?) ^9 h1 J! M8 H6 nA: pressure touch. 压力触摸$ Z, o7 F; p& O! C/ B+ P" ^
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ S, b( A  G* J1 D4 u" ~0 }% 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6 U8 k' S7 t# B! e8 B7 _
A: acid  食用酸
, X2 C+ r. D  ~2 l3 g, v5 \3.Vegetables are major sources of which of the following nutrients?
! v; Y2 H( J; {蔬菜中包含的主要营养有哪些
; u- \. Z* b0 `% ?, [A:vitamins and minerals. 维生素和矿物质。9 i2 f2 t% x0 Q7 C, z6 ~
4.Cauliflower is commonly served with
1 i( D( ^5 i2 {花椰菜(菜花)最常见和那种酱汁搭配
7 p8 q$ I% S# @0 Z; pA:Mornay sauce. 奶油蛋黄沙司
2 e6 p6 x/ V$ k  e' I$ v+ h5.Which combinations of products are found in pie dough?
- A3 G  l- y2 c5 I2 t8 |下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( o# N; t! c$ q5 V2 L5 U: y$ D3 l( _A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( s8 F7 M) k3 i. K  W
6The French term for mussels is 法国语青口(海红)叫什么
$ U' R2 h2 j0 v) h$ {8 w/ ]A:moules.法语青口,海红
3 P6 i& u. b9 f  a5 i! Y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 V' ^/ Z6 n% m" m+ A( e+ [A:faintly fishy. 稍微有点似鱼味
" l" a* _$ S' O$ J8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' Q, N, J% h9 V! N8 [9 \A:2 days. 2天" p4 a$ L: b4 O# o& x, \6 n/ N- s
9.What are the principle ingredients in ratatouille? 0 U9 a( E, \& s( S$ b
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): x( H- h( G4 a
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ T0 o7 e" c5 L, L" r. e西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 o' S; I) W3 F/ |5 c: |! M2 v
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 _1 G9 \9 d" `7 m# @1 v
A:cook food in quantities that will be used up within 20 to 30 minutes.
6 V* C, }# ~8 z3 K2 s大批量烹煮食物要在20到30分钟内/ _8 P: `2 }1 S
11.What person has the authority to issue a Health Permit?
* W, J6 g* ?! w4 N谁有资格颁发健康证(卫生证)。
( e9 ~1 m' b* B7 MA:Medical Health Officer.
) J$ B; }% K9 s2 \医疗卫生官员。% \( Y9 f  G! }/ u! Z& u. d
12.For what period of time is the health permit valid?9 L# @/ q; X! v' S) ^! C; G
健康证的有效时间是多久?
0 ], ]( J6 }, t" b8 _A:12 months.12个月; d( y. h6 J5 z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 N1 M! N! o) l( Z; p( K7 R
在食物和饮料准备区,通风系统换气的标准时什么5 L+ L: i7 B: Q7 Y) M' D6 {% V2 K# S
A:08 times each hour. 每小时8次
) F% ~) Z2 c: s3 w# _* b$ m, B; Y14。The minimum temperature for manual dishwashing in the wash sink is
8 s6 V2 `8 U: b" q/ @% }手工洗碗,洗碗池的水温最低多少度?
# N4 v7 e$ c7 ]1 uA:110 degrees F (43 degrees C). 43度
9 \4 m& {+ l/ Q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: ^3 e" c+ e7 T+ M
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! U8 L0 K+ O3 I
A:180 degrees F (82 degrees C).  82度
6 U0 B4 W$ o% n6 B$ r16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 c  [, ?4 L* y8 J8 b
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理): p: e  b. p, q, `
A:en papillote.  法语自己理解
7 t/ v) P" s  ~! I17。Wing or Club is considered a
$ O7 ^, r: r4 c+ N7 f. }" c. Q翼和CLUB 被看做是一种.... l4 L5 y& ?' I! N1 F7 J7 h
A:Bone- In Cut     带骨切* t% d8 p  w1 r( B! u- ]
18。New York is considered a   纽约牛扒被看做是一种( K  g2 a- ]% j# e9 ^
A:Boneless Cut     无骨切- @$ m/ H- y7 o$ t  i, v
19.In general, a court bouillon for freshwater fish will contain
7 f! A: k  ~4 s% J" K: @, D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- G- X- S& f' i* W6 U: \$ G
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  |& {. A( J8 R: D8 I, Z和做海水鱼同样数量的调味料和香料2 _# o4 g9 Z, @9 o; x7 F. x' T
20.Anise is very similar in flavor and appearance to% J' l: @  v* U2 H9 y1 ~; m
八角和下面的那种原料有相同的味道0 f* _; m% r& r' D6 Z0 ~3 ^9 A
A:fennel  茴香
" ]' T' g- W$ y9 z/ Z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& P! c" e9 b5 S- Y
下面那种原料更像大葱且有平面的叶子
5 f% V: u  W# d+ x( a! XA LEEKS  似蒜葱 (这边人叫京葱)
" y% Q3 A* [7 _. R22.Which of the following cutting shapes refers to a small dice
  o1 |1 {/ `5 q下面那种刀切形状指的是很小的粒(末)1 O7 A0 i; z6 v0 |9 ~3 ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。& o) |4 o* t8 d& `9 u
23.Oil is added to the water for boiling pasta in order to
1 o, ^. s5 H* T% b向煮沸的pasta (意大利空心粉 )中加油是为了9 Y$ n# P$ e8 d* @) ^+ @, j
A:prevent the pasta from sticking and to minimize foaming action.
& ^% T! p+ ^' }0 Q+ Y! z" ~防止面条黏合并降低发泡。
& s! _! U! j- Z1 D24.Which pasta dish features pine nuts and basil?# p$ {9 _, }* i' V! `( }
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* W) {6 x1 q+ d1 }0 cA:Pesto.一种绿色的意大利面酱 0 Q6 w& M3 T& p( ]+ D2 e/ M
http://www.tianya.cn/techforum/content/96/563836.shtml  F" Y% v; g5 Z, S! w5 `
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25.Which of the following is a spring vegetable similar to spinach?
: N+ C# y, H- e8 n( T) l+ K下列哪项是一个春天的蔬菜类似于菠菜?
- [' F4 E! h9 d+ t9 j: w1 NA:Sorrel. 酢浆草。
: q* d1 g+ q$ [  X9 yhttp://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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 q( p9 z# J5 V哪位厨师最早带来高水准浮夸的美食( h, q( o9 _5 q7 p. D
AAntonin Carême 人名 安东尼·卡罗美5 n8 q2 x" [" S& R4 w/ E
1 w0 w1 p0 B  X. n4 T3 M+ Z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 ?! ~& D) D1 t4 J& i" a& [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; c8 T2 _3 z  L$ }- E: F5 cA:Cast-iron stoves         壁炉
2 g3 n' R" d, O2 |# u8 ^http://www.usstove.com/products.php?id=6
4 Q; e* f8 }/ \  H7 l5 r6 N. `  t, R$ ?& B& ]7 F, h. _
28.The French term used to describe the roundsman, or swing cook, is:1 x4 D0 i9 I$ N' ^  g
法国术语,用来描述roundsman,或摇摆厨师是:
( e0 O) a' N/ A3 t' |% w( q. a, lA:Tournant   图尔南
3 T9 P) @; t7 ?# A1 q& K/ z9 ]( K0 @* k
29.Another term for the wine steward is:# `8 Y8 {: F% n* S% o2 X" q
葡萄酒侍酒师的另一个术语是:3 I% q6 u3 w' k
A: Sommelier 侍酒师
, X# t  ~* C  U( f' T! _! f7 q' u" r$ o  w0 [" L
30.Molds, yeasts and fungi are examples of a:
1 ?& ~- x: a" M/ s霉菌,酵母菌和真菌是一个神马例子1 E. C; u7 o+ G* o/ Y
A:Biological hazard 生物危害
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7 l+ }* X9 k+ T2 P7 Y4 e2 I. l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% N0 k7 w/ h: B+ i8 e5 U
根据加拿大食品检验局,食品的危险温度区在多少之间:0 s3 s/ }: B# q& h; J
A:40° and 140°F (4–60°C)     4-60度
9 e' z: G; }. C1 R8 J' g. h9 t* T. \& I6 L( X+ p9 ]6 p6 r
32.All bacteria need the following for survival:+ q& ^' t+ y% K1 p  `4 h% C2 h
所有细菌生存需要以下哪些内容:0 E+ k5 P1 |- |# P
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 s0 V& e+ I# |$ d3 e* y! f

% [% }* T9 \. e33.Which of the following correctly represent critical control points in a HACCP system?
" \+ E8 C- d, {以下哪项正确表示了HACCP体系的关键控制点?% |4 N) B) e5 D" [8 [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) i3 U- e% E% ?* c% n; L
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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5 j, k; ?6 u' Z: g34.Which of the following is not an example of a carbohydrate?% P6 r- M* E- c0 O+ g
下列哪一个不是碳水化合物的例子?
/ J* s. p8 ]( a) [. s+ qA:Essential nutrients 必需的营养物质
- }# S1 \$ _1 C' b2 }: N
8 w! L5 ^6 ]( x4 g; c35.The process by which a liquid fat is made solid is called:* S& A% d2 H  e
液体脂肪做成固体这个过程叫什么% J- }% P3 g) J, R1 @5 R
A:Hydrogenation  氢化' ]- A6 }1 m0 N% A; n
7 {/ U' ~9 c8 J3 n+ B
36.Which of the following is not an example of a fat substitute?
# Y! u8 m! j, ^下列哪项不是脂肪替代品的一个例子
' w6 i4 R. s5 Y& T* J& h# ^A:Acesulfame K  安赛蜜K表
* H' {" Z* T2 u+ l
0 _4 e, g7 [4 {3 G37.Health Canada requires that a product labelled "fat free" contain:$ Y& N& o. }& u4 J& z
加拿大卫生部要求的产品标有“不含脂肪“包括:. [0 x" s8 |% t. |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  h! ?2 ^& {  ~

) _0 u' O5 }( z38.Which of the following is not a problem associated with converting recipes?  l8 `6 {, X" I0 Y" _" q
下列哪项是不相关联的转换配方问题?" G: P) g* ?1 h4 y
A:Unit cost 单位成本
# I, s- e  O$ U* \3 E0 f
7 h% }  t! ^# N# @: t: A39.The condition or cost of an item as it is purchased from the supplier is called:
, J0 B8 }) N" o( B6 G从供应商采购的物品的品质或成本叫什么
  {) }$ A5 i% W% H  `A:As-purchased cost 购买的费用  K4 V3 X. C" a$ \: D7 w4 B
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40.The amount of stock necessary to cover operating needs between deliveries is known as:: o6 C9 C  t8 C) q6 f  u6 l
在新货到来之前用于日常所求的必要库存量叫什么
  v) l# F1 z1 t9 X1 R5 UA:Parstock 基本日常最低库存6 ~, D' W" W! o9 K
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
) H% B) p7 e2 V, c3 U下面那个缩写是用来表明正常库存流程?
3 y5 R# r# U" c1 p$ k' FA:FIFO=FIRST IN FIRST OUT 先进先出+ f$ ], E$ A# h; c* k& }5 d

4 k% f5 {2 q4 w4 ~5 T8 _- W42.Which of the following knives is used to turn vegetables?
2 ?5 a- J5 s; P6 l- P7 \下面的那把刀是用来打开蔬菜吗?
1 `4 T& W/ ^6 m, j% Q8 SA:Bird's beak knife   鸟嘴刀4 J+ z8 B. d' O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
5 u) ^( T/ q5 d; F  s, d7 M+ B7 q即时读温度计最好用于那方面?
- @0 A9 _: r( Q/ x( O0 {3 yA:Checking the internal temperature of a roast 检查被考物品的内部温度
% h4 W$ F1 K! \' A. }  [! m0 f6 P0 y* Q, I2 T; y/ `. @6 e( U% M
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  T) X  A0 ~' H
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ c* {% v3 ~( r0 {/ r) [
A:Cast iron 铸铁' s- ~4 ]4 @* u4 g$ y
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 {# A7 K9 v8 m* r- O哪件装备下面有一个可移动的碗和一个S形叶片?
9 g5 Z- a/ g- iA:Food processor 食品加工机
1 r0 n0 ^* K# o1 W8 f: Hhttp://www.google.com.hk/search? ... iw=1263&bih=572( r# e# @* O) g# j0 u
* m. f* B4 |% Z" B! S$ _
46.Which of the following is not a rule for knife safety?( a' `1 @1 |$ \2 D0 H1 u
下列哪项不是用刀的安全规则?9 _! @) A5 ~! h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 d' ^' ?! P7 X! @( T

4 H0 ]5 l* C" B$ M) z# g9 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 A. F& i/ R. M% ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' w* ~* v& t" x" o4 Y' _- n2 JA:RondellES
1 P7 H) S: A2 M# G" p! khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
* a& e0 ]3 n9 C  k下列哪项是切成小方块用于汤的装饰?
- ]+ m' l4 b* q" x/ XA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  q2 o, b/ A5 @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 l" Z+ W0 }+ ]( i3 c  Y- @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!!——
# N/ A2 d  l1 {1 UA:Gaufrette
* }, e: @' Q5 l$ T! e- A. ~" Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 k0 x5 [; k1 O9 Y( E" kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! J( r8 E1 O  v4 y( |. W4 vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 L6 ~( b( ]) Y" {, z1 l
% M  }0 ^1 Y+ N  V4 ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 b! n: @  B7 D! C# M2 h4 V  i" ]
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)
8 x, u# K# q- L7 o6 J% yA:Cilantro 胡荽叶 香菜( Q  ?5 ~& x7 W# _/ v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 {% Q' h0 x: G& `% @  Z

9 z: e& ?9 E% w: R6 V, X60.Allspice is made from:
# r9 G8 \8 j. O 多香果,  多香果香料是什么
: n' z! G# Q9 N: Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& Y' A1 `/ t1 j/ b" t+ Y
A:A dried berry 干浆果2 a; a; H& L+ V
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61.Which of the following are used to make a sachet d'épices?
0 B" _, U: N" H+ P3 M下列哪些是用来做香包德épices?' t( s* ^! I1 ]- @' U/ W  Q
http://www.sachetcatering.com/, j2 i; {  w5 {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
* P+ N# m- [. j# t3 o/ {% a9 j" _9 ~& {& l" N- }" x0 Q- S
62.Which of the following condiments are not soy based?
/ g* E% I- ?# _. R$ A+ ~下列哪项不是酱油调味品的?; V' g9 p/ n: \2 }
A:Wasabi 日本辣根
$ x! I; f3 M$ i0 ]
1 l7 p4 m1 s3 G# V; o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' G/ N) X3 }# y
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:" S; S: e& _" e& t
A:Pasteurization  巴氏杀菌+ m% w* e1 O! [. I3 H
& x9 l5 |) ~& |6 F6 c. e2 Q
64.Which of the following steps is not the correct procedure for whipping egg whites?% W; X/ X+ M# A& }
下列哪个步骤是不是正确的蛋清搅打程序?. i3 ~+ q2 w4 {( _! d2 N4 r
A:Allow to rest before use. 允许休息后方可使用。
% h) j+ y& }( `# |. O5 {0 |' L" M! _3 d9 Y5 Z( p
65.The weight of a large egg is between:一个大鸡蛋重量介于:& V) c0 L- }9 W' s9 N
A:56g and 63g 56克和63克
1 e2 [6 E; _8 w4 Z& u. N! \) C0 R, }* ~" H; y* l4 t1 L$ J
66.Evaporated milk is a concentrated milk that is produced by removing  W2 N: ]* m7 X1 m7 R
炼乳是一种浓缩牛奶 是去除什么做的
: S/ ^4 O$ R/ R2 O9 _0 n# n3 jA:60% of the water 60%的水" d7 r9 Q, }5 _* _# e2 m

% }) z0 c, S- u67.A method of cooking that transfers heat through a liquid or gas is:3 \7 n0 r7 G+ b$ h3 b2 w$ |
一种烹饪方法,通过转移液体或气体是:' J6 I% _, R+ ~
A:Convection 对流2 h" L" Y8 l" ?) C' Z/ P. d
- }( t+ D/ h, p3 l: l6 _
68.The cooking of starches is known as  烹调的淀粉被称为
/ }; q/ ~  B; f3 n  M0 V7 s1 M/ @/ b* {A:Gelatinization 糊化, \: q8 G( w/ I' o  k

, H. @& I8 ?" k* P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" }: d# X' _& S% ~! ~4 w, A6 KA:Braising 烤( Y/ K9 N6 z  n9 ]1 x% y

: M  t. o3 ~# g70.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:: A) j1 v& T- Z$ x0 S/ X5 W
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. }1 d  K  l8 B1 A  v5 ^1 r2 u
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71.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
  s0 p, _6 m% q( l" @A:Fumet 原汁2 c4 e, C" Z' x5 w: H, Z+ G
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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+ K0 C' ?- {# d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; C  H- w) Z" V73.Which of the following is a principle not used in stock making?  ~, x. g# \6 [- L2 ~
下列哪一项不是用于制造高汤(低汤)的原则?
" d3 d/ r# l  QA:Start the stock in hot water.开始在热水中操作  O! ?! X" J' _! c% |5 j7 O) g1 Q  ~
8 n8 Y" P( s/ r; [: ~, H6 Y
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" N, C9 X% S0 c6 h3 r% Y3 o
A:Remouillage 法语熬汤! L6 q! H  q6 b( [
http://www.haibao.cn/blog/post/176242.htm
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