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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。
3 n( ~! P- @: S: r; L0 E$ I7 T# E
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。8 m2 W. Z+ h9 A
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
+ ]3 D6 _0 W: I: E  b1.Which of the following methods should be used to determine doneness in a New York steak?
0 ^) }3 E6 e* H1 D# l# @' Y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)
$ z* O) Z) h* h/ nA: pressure touch. 压力触摸
0 U% j. j. m- q- n: }$ B# |, b, j% o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. V* K& w$ M* R/ @% b! N# h2 T
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
. z4 u  D9 {2 o3 m# xA: acid  食用酸
7 `% ~% V  e7 o! G1 J/ ?! l3.Vegetables are major sources of which of the following nutrients?# t; I! d$ y. E' k0 F0 R
蔬菜中包含的主要营养有哪些
$ c8 K4 k8 I* t1 ~A:vitamins and minerals. 维生素和矿物质。
( G; n5 }" o8 L4.Cauliflower is commonly served with4 Y2 t$ l- w" P- j
花椰菜(菜花)最常见和那种酱汁搭配
8 {* X- v; R, DA:Mornay sauce. 奶油蛋黄沙司
8 Y4 e% j  h+ P5.Which combinations of products are found in pie dough?
. j& _5 T) u6 T5 ]. 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??)
2 p. i7 J$ t& D4 g% `) u* ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( W: E, W& E* \& I$ t3 M! Y6 G. P+ Z
6The French term for mussels is 法国语青口(海红)叫什么
, h9 E! o" E9 A# E9 UA:moules.法语青口,海红
1 m. P8 y& K/ K& _+ y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, B' f/ n9 T5 R* f1 x
A:faintly fishy. 稍微有点似鱼味
4 }/ v" E( w! L3 J2 @1 @- g, {8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# e( ]' ~' O' v
A:2 days. 2天
0 C- E7 X8 \3 q0 R9.What are the principle ingredients in ratatouille?
* R/ l$ U# C2 }炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* _2 G  e& W; T0 z
A:Zucchini, eggplant, green peppers, onions and tomatoes' @1 O, l1 E4 w
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; [& O. i# d: ~+ T+ C! k2 C; w# ]; g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! G! M5 ~- n9 G) i" v& sA:cook food in quantities that will be used up within 20 to 30 minutes.* c# R. P5 _$ u; J; I
大批量烹煮食物要在20到30分钟内. E  B% t# o4 j8 g/ ?4 x$ M
11.What person has the authority to issue a Health Permit?) M8 e% k* o9 x: K, U
谁有资格颁发健康证(卫生证)。2 q4 F% a1 o% T5 T6 a. N* @
A:Medical Health Officer.( D1 _) V+ n7 h. t$ t7 a
医疗卫生官员。7 O( D- ?! b7 u* Q- l0 _: B
12.For what period of time is the health permit valid?1 w8 I" W7 d3 _/ x' n  U' Z$ n. P* I  _
健康证的有效时间是多久?( s1 k! L  V* Q% X5 m, g
A:12 months.12个月
4 l* h8 s( h1 z$ N, c13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 h7 c. i. N% Q. j! Q# \  i在食物和饮料准备区,通风系统换气的标准时什么
* U& D: b/ y+ q+ Y( eA:08 times each hour. 每小时8次
: n/ \" w- O8 P14。The minimum temperature for manual dishwashing in the wash sink is
7 j1 f- }* t+ X手工洗碗,洗碗池的水温最低多少度?& z% S3 g. K0 @3 A, O
A:110 degrees F (43 degrees C). 43度
2 W# b( h9 H& Z% B2 `9 q# ]15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( k" v6 O% ~0 d0 J" B( M4 e用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 V0 z( B" [4 P9 L& Y' m
A:180 degrees F (82 degrees C).  82度
# Z/ G& O7 a/ P7 `' B! o& Q; X16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; t0 ?' b- t! v) K9 d  Z- ~. m$ ]
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 g- i; S: Q/ i: x3 c0 j0 u& KA:en papillote.  法语自己理解
: Y/ a- x" w$ d  u. F17。Wing or Club is considered a, y9 Q2 X' z; e7 P( D
翼和CLUB 被看做是一种...
/ G# I+ U. b" M; B0 N2 r4 o& uA:Bone- In Cut     带骨切' a1 Z! M4 h! d1 ?- N3 y3 G
18。New York is considered a   纽约牛扒被看做是一种3 `+ |7 a& K1 K; A
A:Boneless Cut     无骨切0 S0 c, B' G; V
19.In general, a court bouillon for freshwater fish will contain4 E. o* s7 G; c% p
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
. {5 b- o! C5 Z2 j, r$ H8 G: G6 ]A:the same amount of seasonings and herbs as a bouillon for saltwater fish., [1 T0 d  s& ^$ F$ k1 c
和做海水鱼同样数量的调味料和香料' Q2 M2 U1 z# [, X
20.Anise is very similar in flavor and appearance to% W: Q4 x3 g! v6 E+ A
八角和下面的那种原料有相同的味道
! s- e$ K8 \2 ]A:fennel  茴香
$ N! q6 U; _3 B+ {% z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# X7 ?% L2 A0 T; N% V" j
下面那种原料更像大葱且有平面的叶子; W& M$ }* E0 d9 n# X) w- E
A LEEKS  似蒜葱 (这边人叫京葱)
# d" h8 H( b. [: a( c. v0 g22.Which of the following cutting shapes refers to a small dice
% q' q) p* Y3 P& L* e* K& I下面那种刀切形状指的是很小的粒(末)) w* o1 p4 h  m* S
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。) |/ f" X& r8 j: f- |
23.Oil is added to the water for boiling pasta in order to. k+ q! L2 }6 r6 s% u
向煮沸的pasta (意大利空心粉 )中加油是为了
5 R9 K( D2 D8 P' x  sA:prevent the pasta from sticking and to minimize foaming action.
* G9 A2 D1 y7 I' [! Y; j防止面条黏合并降低发泡。
4 m' j1 [# h3 B2 C  q24.Which pasta dish features pine nuts and basil?. l+ Q- J! [7 ?1 X
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 d8 H8 l4 {7 N& y( |
A:Pesto.一种绿色的意大利面酱 ! h7 t' B% G" N" e5 `7 D, s8 ?: ~
http://www.tianya.cn/techforum/content/96/563836.shtml+ `) k) B: y) Q$ f, T

% d2 P% O# l7 u" @! w5 I25.Which of the following is a spring vegetable similar to spinach?
# {: q+ ?& o3 }) A; k下列哪项是一个春天的蔬菜类似于菠菜?
7 S, X3 N4 ?. m3 K7 \" t. sA:Sorrel. 酢浆草。
) k1 s! d2 Z2 S) hhttp://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:
% ]9 H4 f/ F' C& B" Q! g! Q, [哪位厨师最早带来高水准浮夸的美食
4 B' _+ B7 v( n; iAAntonin Carême 人名 安东尼·卡罗美
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5 n: ~* {! v! {& ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 p. F, O4 A# Y* ^. N& m! e下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 U3 D+ D  a7 J" y6 f' x# g6 J* o2 `* G
A:Cast-iron stoves         壁炉
$ }( n9 P* y. J! U+ w2 Shttp://www.usstove.com/products.php?id=6
* N# M/ w( D; N8 L+ [) |6 ~
% w7 o7 L, {6 A: W4 |5 ?" |, m: }28.The French term used to describe the roundsman, or swing cook, is:
9 w5 L$ d9 \4 X7 k. b法国术语,用来描述roundsman,或摇摆厨师是:% q% K+ b, h1 f, P6 f$ m7 l
A:Tournant   图尔南  s5 j- _2 z0 I. a4 Y6 f
! `1 A" I: V% E+ ^) I, }
29.Another term for the wine steward is:
9 Q2 e+ ]% O* k/ I! x) R葡萄酒侍酒师的另一个术语是:
* ^7 d# R3 i$ M; b3 r& J# R$ PA: Sommelier 侍酒师' @, {7 R8 {$ C1 C8 C# o

# d$ R1 l9 y  Q/ f* ?8 \% A  O30.Molds, yeasts and fungi are examples of a:
. @/ G3 O; C( ~8 |" N% e, w& ?霉菌,酵母菌和真菌是一个神马例子& @) l; x- ?; |
A:Biological hazard 生物危害& P. D  f8 A2 ^: d2 O- {

4 M) S% h( e8 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& h* e- Q  P- w1 c根据加拿大食品检验局,食品的危险温度区在多少之间:
( O) K: D$ h" h% |9 d& V4 D) pA:40° and 140°F (4–60°C)     4-60度
4 a. B$ j8 U8 T: @! _; h4 u* B5 A/ `6 S
32.All bacteria need the following for survival:  J- \+ |' G* B9 v- U+ K4 D# I( ?
所有细菌生存需要以下哪些内容:- m5 X/ z4 V9 w/ N3 U, H
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 k8 S' u" t; p( P  g. y8 G3 I) P8 d  B9 e' L, K/ A- X& ?$ W
33.Which of the following correctly represent critical control points in a HACCP system?' i4 P. A7 m, g8 e4 p
以下哪项正确表示了HACCP体系的关键控制点?- X" ]# Q5 Y- k0 @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' Z$ Q+ o% Q( Z( w6 o  B6 G食谱,接收,储存,准备,烹饪,保温,冷却,再加热' m% q# ]# q7 [% z# h# b6 r) _' ]6 P
; }& D5 X3 [7 |
34.Which of the following is not an example of a carbohydrate?
+ r# t9 H' q% K7 h下列哪一个不是碳水化合物的例子?5 H; i+ J" G; b6 ~8 }
A:Essential nutrients 必需的营养物质
0 q- @& O* t% I, I3 y# o! w# K: U. w9 o
35.The process by which a liquid fat is made solid is called:
7 r  y! N" Z9 Z( C  I液体脂肪做成固体这个过程叫什么/ B1 w9 g7 g3 Y2 ]3 w
A:Hydrogenation  氢化
2 E, S, @* n  B7 c' D( `1 \) P  |6 [+ @8 ?5 T: G
36.Which of the following is not an example of a fat substitute?
8 k9 H+ K6 V  W+ m下列哪项不是脂肪替代品的一个例子$ p  B% h& i8 ^" H) _
A:Acesulfame K  安赛蜜K表
) h6 V' p  B! Y3 I6 F& x4 K7 Y0 h  r5 `! i- Z
37.Health Canada requires that a product labelled "fat free" contain:
8 |* S5 c) [2 t7 X7 W加拿大卫生部要求的产品标有“不含脂肪“包括:1 p) p* D5 m  J# i% L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. @. h' d0 S" t  _/ ~( F5 s: v1 w

/ i# {$ E* ]! Q1 ]# d. R38.Which of the following is not a problem associated with converting recipes?! [; g) F/ ^+ a1 ?% x
下列哪项是不相关联的转换配方问题?
# F) Y% r4 v. k& k2 L1 zA:Unit cost 单位成本
4 b2 ^8 K# H5 F" O* E% ?! X& K& J- ]" F6 |6 d, y; y! p+ d
39.The condition or cost of an item as it is purchased from the supplier is called:& @1 ~- c2 T& H8 ^, Q9 M) \
从供应商采购的物品的品质或成本叫什么
' o# E1 f. r# uA:As-purchased cost 购买的费用  f6 ^1 v1 c; c- w7 f  K. v

' L9 `- u; ~/ Y6 }. V& h. a40.The amount of stock necessary to cover operating needs between deliveries is known as:# t. Z+ L$ V! i% L' J
在新货到来之前用于日常所求的必要库存量叫什么. n( M* ~$ F9 V
A:Parstock 基本日常最低库存
0 ]" D: i# Q" m+ K3 J- N; v4 i& ]8 }$ v- U
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% w9 Z# ~0 r: p( @$ a3 |% x下面那个缩写是用来表明正常库存流程?4 ^  J! ?: m6 e
A:FIFO=FIRST IN FIRST OUT 先进先出
* y3 W3 l. v$ g. E; M5 S% H& Z% a% c( I7 k; r
42.Which of the following knives is used to turn vegetables?
- Z5 h& G% u! w6 e下面的那把刀是用来打开蔬菜吗?% s. t/ V% W! F! q, C1 t. k
A:Bird's beak knife   鸟嘴刀4 e4 ^0 s; Z0 c4 D  Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" M! M  X, l# e: Z9 ]

+ {$ g; T! Q$ Q/ D. x4 w! L43.What is an instant-read thermometer best used for?
( K0 {8 ]% @+ |' G即时读温度计最好用于那方面?  Z0 @7 s& C* y" O( o
A:Checking the internal temperature of a roast 检查被考物品的内部温度: }3 ?' H: c: ]2 @, M$ b
; L+ i' g$ V2 F( s, q1 P1 {
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ M& S3 }( g  I+ ~下列哪些金属材料受热均匀,通常用在铁板而且非常重" W. H; W1 l; Y: j
A:Cast iron 铸铁3 E! C- s) w$ _. L* w% A/ R7 q

9 W# x1 |2 T3 S  {2 f# I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' h: T" ~  E$ G
哪件装备下面有一个可移动的碗和一个S形叶片?
+ T7 c" d" M) d1 ]9 ZA:Food processor 食品加工机
& e: i0 Q7 p* C# o- Yhttp://www.google.com.hk/search? ... iw=1263&bih=5725 z4 }$ v! U$ R- R  t

; g$ b+ b, B% O! Y46.Which of the following is not a rule for knife safety?
6 D  ^: H% \: v/ @5 {+ e下列哪项不是用刀的安全规则?6 b) M5 c+ f8 R2 |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 D4 ~  b& U( i/ O" i1 y5 y* S& I; j) I0 D
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, ~, y% Z. |) q; {- `2 Y# i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 v/ c) C3 k5 l$ ?
A:RondellES
: |' s- n9 Y8 n2 `% a$ |) Y9 Z+ khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) Y' p$ k, }7 {; t+ T4 _; `- ]% f

. L: v) V+ e  V# M8 Q. d& T48.Which of the following is a diced cut used to garnish soups?
& V0 V( l; A& d* O下列哪项是切成小方块用于汤的装饰?
% c  W2 D' ]  L8 a$ x" Y0 rA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ C$ J) r4 [9 W8 h2 c# s: \9 q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ D0 x) X2 K. f3 E' \9 N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!!——2 H% p0 D& P$ o. o4 z
A:Gaufrette 7 N: T: e, I" _! f/ S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( h: ?2 z/ D4 Y' r6 Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, s# z" |) T  |, q8 Q1 `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# J- n1 r  G; h5 C$ z5 ]' T
& Q: \7 J' G9 f+ [7 |
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" P* a! U8 X; d2 N- n+ ~9 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)! z& P2 X& g& Q2 v1 Q' Q, R
A:Cilantro 胡荽叶 香菜" o, Z4 d+ p# Y6 j. Y2 Y4 s$ y9 A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ L. B& z2 J1 P; W# Y- ]8 B" O9 u! Y
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60.Allspice is made from:
# ^6 x3 a$ a2 a, @* m# q# _8 H9 T 多香果,  多香果香料是什么3 W5 n" Q' |: s5 N) W$ P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# i' R- N+ I% T. E8 Z- b. WA:A dried berry 干浆果
; D6 h% J" h, B
+ C5 E- R: Z$ H61.Which of the following are used to make a sachet d'épices?
+ _# n" P  }" L) I8 D0 `下列哪些是用来做香包德épices?0 I, h7 d1 x. m- l2 s& r& G6 e) V% e
http://www.sachetcatering.com/2 v' N0 _- l, s1 N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
; s) d6 j9 T: M" F: j4 K3 y0 r% F. \- s5 W& I9 S
62.Which of the following condiments are not soy based?
: F1 |  y7 f- N下列哪项不是酱油调味品的?
6 O( Z5 d' W2 ?. |8 C2 e0 xA:Wasabi 日本辣根
1 Y. S0 l$ ^( O: F
3 Q2 P: k& e. S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  H5 h$ i* e& M- k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:" p7 c; Z. }' b+ L0 ~7 C* R
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?: ^4 p7 m5 M8 {/ \9 D" B$ D1 v
下列哪个步骤是不是正确的蛋清搅打程序?* Y& L0 Z# H* _" p4 v
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:8 @  k( ^8 D# M6 E' W
A:56g and 63g 56克和63克
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% `" S' E; |. y- _66.Evaporated milk is a concentrated milk that is produced by removing
: A1 s5 T! ?3 m$ c* Q: p5 k炼乳是一种浓缩牛奶 是去除什么做的
/ \. d1 b' K5 I( w% {+ F/ rA:60% of the water 60%的水- A4 w: `( @  c2 y6 a

4 \0 D7 T2 }" Z( V# L2 E4 f! O7 X67.A method of cooking that transfers heat through a liquid or gas is:
4 c# r  g# k, N* _& D0 d& r一种烹饪方法,通过转移液体或气体是:
2 A$ a+ G) ?' _. gA:Convection 对流5 x6 h# ^0 U# I; x- e5 {; u
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68.The cooking of starches is known as  烹调的淀粉被称为
& B1 w1 \, b; DA:Gelatinization 糊化$ J; p9 }3 _% }+ q; l

- q' e" Y6 B# o: r9 s$ u' F6 E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' j/ x8 q& p, T; w4 O9 b3 N3 KA:Braising 烤
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& P3 f! ~1 j6 z& r70.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:  k  \8 P8 E) g2 R% q9 a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( \# C; y. A' k1 z7 F5 |3 |; {" C

5 L4 W/ J# x( z2 |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
* V: c! e) W+ M! r; ]A:Fumet 原汁: }7 p8 D* q5 _" V; R

, f! \9 R3 I5 q1 ^: F! B72.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 z1 Z2 ]7 e: Z, i" I
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
: W0 k( @6 {, ~, U1 g) m& ^+ C. L下列哪一项不是用于制造高汤(低汤)的原则?7 I, h* {+ }% l, s
A:Start the stock in hot water.开始在热水中操作# e/ _2 L4 g0 C0 F5 r0 M5 h

1 L, }0 j. v9 f0 `* [; @& Y74.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4 G1 |  j7 ~; Z; ~4 S) E
A:Remouillage 法语熬汤
3 a# e1 N- a7 j. m7 ahttp://www.haibao.cn/blog/post/176242.htm
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