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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。
  F: i# ]3 \' L) c. G3 C* R& N5 n
2 |# ^* G7 f( k  K6 @/ D- X! }, _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。
* k( k9 k: q: V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$ D- s! e  V6 m( x& k  b
1.Which of the following methods should be used to determine doneness in a New York steak?' Z! z1 ~# ]; s' K
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)& @, l5 y' E; B( ], {6 k* O
A: pressure touch. 压力触摸/ ~8 J' n9 G/ c' {$ w9 ~9 x. {
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ w0 ]- l% G1 `' 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
, }" I7 ~6 z6 GA: acid  食用酸& M8 `. T. S$ t) z! G" A' O4 Z/ |( R
3.Vegetables are major sources of which of the following nutrients?
. H* o! B. n4 ~, G( c蔬菜中包含的主要营养有哪些
# w7 e8 q% J6 d7 UA:vitamins and minerals. 维生素和矿物质。( I  k1 R/ f: a& c2 r  L
4.Cauliflower is commonly served with0 y4 B" B; u4 m  e
花椰菜(菜花)最常见和那种酱汁搭配# }9 i4 {$ _; q  E+ {% Z* J6 c
A:Mornay sauce. 奶油蛋黄沙司
; I; F) U# L3 ^2 M1 x5.Which combinations of products are found in pie dough?
! t) O9 h5 A1 N1 E& H+ v( }3 Q+ w下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)" e7 ^2 v9 W% k5 t* k3 c
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 I2 Y% i% I9 p& |6The French term for mussels is 法国语青口(海红)叫什么
: d* @1 T1 F7 _4 DA:moules.法语青口,海红
% R' ~/ b. w9 r7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- Q- `6 X0 w" I+ o; v, k
A:faintly fishy. 稍微有点似鱼味
8 F; t& |  z# v8 x, Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 ~/ p" m. \7 w0 ^# E  y
A:2 days. 2天9 j( g3 Q- _+ w% W& I
9.What are the principle ingredients in ratatouille?
$ k& _( u; q% ^# T9 V0 u$ r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ K1 t3 X* T( H/ Y0 @# P
A:Zucchini, eggplant, green peppers, onions and tomatoes
: m$ I/ M6 Q7 S1 P1 l西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ U$ V/ E& p- i% d9 S4 ~
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ A$ l6 Q3 k* N$ o  W$ O; [; TA:cook food in quantities that will be used up within 20 to 30 minutes.
8 Z' K" f+ G# q% C大批量烹煮食物要在20到30分钟内% b4 R" N/ R; v
11.What person has the authority to issue a Health Permit?! _/ n. ?* v( h! V# a1 N
谁有资格颁发健康证(卫生证)。
) P) J+ J! k) m% Z+ {A:Medical Health Officer.
+ r& W7 M0 \# w7 Q医疗卫生官员。
$ ~/ L/ W0 A' m1 W12.For what period of time is the health permit valid?
+ u0 \4 O4 s2 q: O" w健康证的有效时间是多久?2 O4 e& {/ V, {) |4 m7 R
A:12 months.12个月
# k4 y2 [3 n2 y, ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air, ^6 o6 j2 R+ e& w) l
在食物和饮料准备区,通风系统换气的标准时什么3 O" a+ Q! S. y2 J% q- }
A:08 times each hour. 每小时8次- _; k5 i5 b/ n7 `0 f( h6 L
14。The minimum temperature for manual dishwashing in the wash sink is
- ^9 v- ]) D/ N手工洗碗,洗碗池的水温最低多少度?
7 x) o. ~" Z/ S% iA:110 degrees F (43 degrees C). 43度/ H9 w5 a, l% J% q0 D8 E4 V. x3 ?
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 B6 f/ T( Q# }3 ^" a6 v( t; q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" n3 u; y  p+ `- Y- k1 TA:180 degrees F (82 degrees C).  82度
) q1 a( ^. M0 d% R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) t( @+ {" I( k3 q0 L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 \% j% o# h! I  e$ d) tA:en papillote.  法语自己理解
  |8 [$ t$ p  X( o# V6 v3 ]; B17。Wing or Club is considered a2 S0 q5 \. x$ {8 |7 W6 a: Z4 C! T* A8 T
翼和CLUB 被看做是一种...
( t, _# o) V7 `/ y4 Z+ bA:Bone- In Cut     带骨切
# w) O) S4 r5 i6 u$ [18。New York is considered a   纽约牛扒被看做是一种
$ P7 i3 W( G& _5 vA:Boneless Cut     无骨切' J+ e7 U7 {  b4 U. T0 V* {
19.In general, a court bouillon for freshwater fish will contain
1 |; _! H9 C3 d  c4 O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 ]' o' e+ ^( V/ pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( G4 y; c! l. c- _! G9 q# u7 s$ [和做海水鱼同样数量的调味料和香料4 r! v( m2 R: _2 R; J% m
20.Anise is very similar in flavor and appearance to2 `8 K2 K, F- r
八角和下面的那种原料有相同的味道
3 @  n& J2 [: X# k8 w2 A# {A:fennel  茴香
2 v$ K  T; F9 b9 `" y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ j( W: ^1 V' X7 u" \7 F2 ~/ S
下面那种原料更像大葱且有平面的叶子  l6 }7 d, q: \2 Y4 h9 _
A LEEKS  似蒜葱 (这边人叫京葱)# H4 ?: a4 j; e$ l' M
22.Which of the following cutting shapes refers to a small dice) M8 l. m( I/ @" p0 h
下面那种刀切形状指的是很小的粒(末)7 z- V# h4 Q8 z# F
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 C2 i5 ~; t. Q
23.Oil is added to the water for boiling pasta in order to/ E7 r; p+ L! O0 }9 {" h
向煮沸的pasta (意大利空心粉 )中加油是为了
) Z. ?+ T& \/ n  g. vA:prevent the pasta from sticking and to minimize foaming action.3 [. v2 k$ J+ W3 O
防止面条黏合并降低发泡。
' K2 v8 _. H5 }2 ^0 W24.Which pasta dish features pine nuts and basil?4 Q( P0 p' _' a' C& A
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
! w  T* o9 N% Z6 w) RA:Pesto.一种绿色的意大利面酱 6 R1 [3 j9 r7 a& J/ [
http://www.tianya.cn/techforum/content/96/563836.shtml! {4 m+ l% \# I# V* R/ Q( P
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25.Which of the following is a spring vegetable similar to spinach?$ o0 P1 g4 @9 U7 F. j( B
下列哪项是一个春天的蔬菜类似于菠菜?6 ]+ ]- X: p" r
A:Sorrel. 酢浆草。/ Y2 R  ~8 s3 _& |- M9 u' t
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 m9 u; {  O# t( k1 `4 ?$ m
哪位厨师最早带来高水准浮夸的美食
- g: C6 ?* W4 ?/ y, FAAntonin Carême 人名 安东尼·卡罗美; {  l8 T# `7 v

- W- \" y! A6 w8 v5 F# O( q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& ^. ^( K2 y3 d5 ]0 ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 t9 W! Z( v: p6 \A:Cast-iron stoves         壁炉3 p2 m2 M( H* C; s; w8 {. K: B
http://www.usstove.com/products.php?id=6" [; ^4 w* ?6 Z. v! R, |$ K

7 I; i" b! @( T& b. i* B! D2 y* A28.The French term used to describe the roundsman, or swing cook, is:
6 h' Z2 H( T* d法国术语,用来描述roundsman,或摇摆厨师是:# y6 h% Y2 ?1 Z/ |) l6 m
A:Tournant   图尔南
9 F  h/ ]/ Q" |% J& B7 |' q
4 }3 r& n" J$ @% p29.Another term for the wine steward is:3 R. t& C' l3 H/ a% K
葡萄酒侍酒师的另一个术语是:
7 l3 v! u3 x% }2 HA: Sommelier 侍酒师
, f4 z$ u0 S/ M' s9 Z4 _  e$ R# `+ f, P
30.Molds, yeasts and fungi are examples of a:
2 z+ {* w- V+ B霉菌,酵母菌和真菌是一个神马例子
/ h$ o9 ?3 u" ?7 h% GA:Biological hazard 生物危害) W2 a5 f( x) a  X

4 g7 K+ {( k3 n6 V( u+ A1 l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; W$ f6 h$ r# V! f根据加拿大食品检验局,食品的危险温度区在多少之间:
7 N1 S4 b9 o5 {' i4 {" T& O8 {A:40° and 140°F (4–60°C)     4-60度
7 L( `0 p# s/ x( h' F& z$ j; z3 M9 Q: O4 ]
32.All bacteria need the following for survival:/ x  D! ]6 V" r
所有细菌生存需要以下哪些内容:( `6 ~8 @0 k6 _! g4 h4 l& W% q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
2 x/ w) X: p9 k8 b, n以下哪项正确表示了HACCP体系的关键控制点?
" j* U4 |* Q6 D& V+ `9 OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ Z5 n. b+ m: M. Q7 w: j食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  ~- Q, g3 {2 ?+ {  ~6 E# L; X9 ^2 h" k6 h5 }
34.Which of the following is not an example of a carbohydrate?$ f0 J$ E. n! A
下列哪一个不是碳水化合物的例子?
, d7 |0 p, L/ T" W, fA:Essential nutrients 必需的营养物质" O0 e& E4 g8 v  }

- H; E! a+ E( }; _1 c0 ~9 ~35.The process by which a liquid fat is made solid is called:
3 {0 i( E0 P- @/ n! K+ V液体脂肪做成固体这个过程叫什么
5 s' e9 f0 _5 l0 V/ ^A:Hydrogenation  氢化
& e7 n9 Q0 p6 J3 I9 \* {( s# E6 D. A! D+ R6 C
36.Which of the following is not an example of a fat substitute?
9 Z; g1 X) {! i下列哪项不是脂肪替代品的一个例子! i  T$ y- m/ B( H! `3 d- n$ X
A:Acesulfame K  安赛蜜K表
% V5 @/ x& v: }$ _5 \# _. _( O9 ]7 B: ]
37.Health Canada requires that a product labelled "fat free" contain:
( {7 w! E7 O9 k& l加拿大卫生部要求的产品标有“不含脂肪“包括:
! w1 H. B9 v: K/ j( B7 ^) e  p' VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 U# K. k5 L' D+ v2 X) ~

0 _" C& F" j: H" x, ]38.Which of the following is not a problem associated with converting recipes?! W- X5 J8 r& ]1 V6 ]6 s9 H
下列哪项是不相关联的转换配方问题?
! o" C0 v" g; |: B4 P- IA:Unit cost 单位成本/ [$ H- B4 ^. z# ~2 _+ b
6 Z5 J/ E& |0 s  u: B) p2 d3 ^
39.The condition or cost of an item as it is purchased from the supplier is called:4 D. o' P5 D; E/ K, P$ J" R. t4 F
从供应商采购的物品的品质或成本叫什么
$ @" X  p$ S/ y9 M3 z2 J+ u# u# ^A:As-purchased cost 购买的费用0 u' u3 w) v, Q' s7 C, E" d
7 f* L0 P  v3 q4 Y# q  {
40.The amount of stock necessary to cover operating needs between deliveries is known as:% V9 d  ]' h! J8 K
在新货到来之前用于日常所求的必要库存量叫什么
1 O" ~# F) F7 i; Y, C* BA:Parstock 基本日常最低库存1 I1 r2 O: W! b2 ]& L: Q$ y; \
+ I, Y/ `5 V9 r4 Q
41.Which of the following abbreviations is used to describe the proper rotation of stock?
# y# y8 v' I$ T下面那个缩写是用来表明正常库存流程?7 z' b4 l5 o/ l; k; o4 h
A:FIFO=FIRST IN FIRST OUT 先进先出% n. |; Q# M- t) ~

) b/ G2 E8 V! p42.Which of the following knives is used to turn vegetables?
/ i+ R: C0 O7 T9 r8 q下面的那把刀是用来打开蔬菜吗?
4 z  |& j6 m! b' \0 bA:Bird's beak knife   鸟嘴刀' w! k  ~( ?! J, A7 X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% Y  A) J" H2 A! U/ A% b4 _. m
  H, m, g, `+ E7 @0 D- T
43.What is an instant-read thermometer best used for?' G( y" b) t8 Y6 O) Q5 J+ e1 {) A
即时读温度计最好用于那方面?8 K( G: [: v4 i
A:Checking the internal temperature of a roast 检查被考物品的内部温度, z3 X9 W9 Z/ F" G- M2 @9 F: J

6 S. L+ E; H6 u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 i3 J/ M1 u; _) {5 E8 ?+ K7 y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 ?/ @8 ?" U2 E# ]( k) fA:Cast iron 铸铁
# q" W# I( y8 }$ O/ b+ {. s, `4 O. C9 D' u' \0 Q6 p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 q3 D. D1 D* d0 c: s3 O- U0 @/ Q7 [
哪件装备下面有一个可移动的碗和一个S形叶片?& Y. w+ A; C% x3 F
A:Food processor 食品加工机
  \: h, y0 N, z( }4 m& z6 Jhttp://www.google.com.hk/search? ... iw=1263&bih=572- G1 X1 E4 |; W9 |

8 }7 B6 a$ z9 y6 _$ m& Z  K; S46.Which of the following is not a rule for knife safety?" k! Y; b$ [! B
下列哪项不是用刀的安全规则?& U" b; M" Y, h( ]3 F* o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ ]; f1 |+ r# g: \3 i, d

. `. K- @1 F4 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 F+ T  w% z  V. A7 a2 L2 y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ t# t  Q8 ?! ]A:RondellES , h; G  r: ?/ P# f: I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
) ~. |- Q2 c5 o- N! X& t& m- s: K0 o; r* x' `7 G( P3 A
48.Which of the following is a diced cut used to garnish soups?  C$ V1 w, T. \! n
下列哪项是切成小方块用于汤的装饰?
1 z0 X9 m7 Z% e3 }  a  UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' Z# u* L- u+ @- s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# r8 q. a  l' V0 L; j0 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!!——
- h: g/ s$ E9 wA:Gaufrette , S" {/ R' k, h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 ^) }& G& V* N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, E2 E2 _0 N- z# X# [. m: a  B* eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 p; f& H! n/ B) R3 q% S  V6 o7 C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; o7 K, v0 W0 p1 n- k
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)
1 x' t/ e, {1 UA:Cilantro 胡荽叶 香菜
9 m# d5 `, X8 y0 H' t3 |, vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! j& ~6 ~  a+ X% Y
5 D4 X& U6 w+ C- R1 d. E  S! c$ [- n3 s60.Allspice is made from:* r( j8 |; l! \7 g9 |
多香果,  多香果香料是什么
5 k6 F  {4 U0 g* M: Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ G& H: a0 Z/ K8 ^8 g2 H  DA:A dried berry 干浆果7 D+ Y' D* u$ J; e/ ~& k. Z
  H2 C$ b) Z0 X" E" K4 q
61.Which of the following are used to make a sachet d'épices?" N' o, d( F* P8 K- [4 p- L
下列哪些是用来做香包德épices?
& Y, z: V7 h; x, a! |0 {# ^) w5 ahttp://www.sachetcatering.com/0 O7 `8 l) C2 N0 Z6 m0 I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 _0 i7 S0 H! Q' q7 U  X) g& p* Z& V6 p7 H4 }2 e5 H! P
62.Which of the following condiments are not soy based?
# E6 y& l8 j2 G5 a  h5 X* m下列哪项不是酱油调味品的?, ?* G! v# m2 p3 j! T1 z
A:Wasabi 日本辣根
# s% d; c$ i/ w' I( d1 d- h* N8 Q2 F. I  M: d
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! d7 D, D; ?& E! M7 ^
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:1 m  y9 ^+ R9 y5 w- |3 v
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?
. ]% e: E4 E% t' L+ k下列哪个步骤是不是正确的蛋清搅打程序?
0 X+ D7 H4 ]& }* J5 T- J2 hA:Allow to rest before use. 允许休息后方可使用。
% L1 e) E. A; \' [' _
  Y+ z8 j# _7 _  e65.The weight of a large egg is between:一个大鸡蛋重量介于:' P% t/ y# g9 w# b
A:56g and 63g 56克和63克
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0 }6 n9 {6 ~3 \66.Evaporated milk is a concentrated milk that is produced by removing: o+ g. Y, w5 J8 A2 N7 N7 ?! o
炼乳是一种浓缩牛奶 是去除什么做的9 D6 d! x1 n+ V1 N. d% E7 X0 {6 k( W( b
A:60% of the water 60%的水* w: s0 P+ r9 e* A! s1 m# f

7 j' X% l9 a* ~0 o( p67.A method of cooking that transfers heat through a liquid or gas is:
. L9 u( p3 B! V  Z; s8 }+ j一种烹饪方法,通过转移液体或气体是:
+ `& d0 _$ a2 x4 [. pA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为7 k/ h" f+ s& p& [( F$ z, P
A:Gelatinization 糊化7 K7 I( Q( A& Q+ W2 t

* g/ i; o  ?0 K2 R/ |" G7 D, f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 z1 k% [9 Z2 D
A:Braising 烤
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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:
- M5 M. G. P! d% j4 r- l) lA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理- [% c& c5 a$ q1 U; D+ L( G
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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; {2 j8 t8 U7 Y9 O8 T
A:Fumet 原汁
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, H" S# X! ^% E$ t- y- K' H& Z2 @& @2 X72.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
. D3 P2 P, M. D# VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& ?/ {9 g# R! r) C
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73.Which of the following is a principle not used in stock making?
$ {  F9 k  h9 @下列哪一项不是用于制造高汤(低汤)的原则?# d7 q* A& \! z( Z$ \$ \: I
A:Start the stock in hot water.开始在热水中操作) F/ d, x( c7 b/ `4 m6 f
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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
# M5 N- P* P4 OA:Remouillage 法语熬汤; g4 L) X/ }; Y5 t6 z% W
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