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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。
4 g; ^; ]& e7 I* d  r4 `, @5 S- x8 F
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。
' S3 _, m+ N' R8 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
( L6 @1 w% V0 O# q& x: i4 C; e1 J1.Which of the following methods should be used to determine doneness in a New York steak?+ g" {' w9 R* m5 J' e- m5 h
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)( m& s7 R7 B8 G) C, r( M
A: pressure touch. 压力触摸
" s) Q% v) {* y& _$ L9 \2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 J$ K, R6 t% k- q7 b5 H4 b
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
( p8 j% {. b1 o$ I5 y+ P/ @+ YA: acid  食用酸$ t( W4 G/ C6 }' @$ P5 h: [* F2 r6 P
3.Vegetables are major sources of which of the following nutrients?5 W3 o9 T  C* _1 Z8 V& A. D; c+ O8 d
蔬菜中包含的主要营养有哪些* O, D0 i0 I; H1 Z- a/ N
A:vitamins and minerals. 维生素和矿物质。- p3 I8 {( G6 h
4.Cauliflower is commonly served with0 u  Q) _+ O5 c8 u7 B$ M
花椰菜(菜花)最常见和那种酱汁搭配
8 T# Q5 t5 H3 }& {  J& eA:Mornay sauce. 奶油蛋黄沙司
3 x6 d) l, r" F. i" ^5.Which combinations of products are found in pie dough?
1 j; g. q8 ?7 F8 O, k下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)" P  S) \6 `# R1 \
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 ~9 @) Y7 s2 H
6The French term for mussels is 法国语青口(海红)叫什么
) ]) N1 U; X& O) n# G2 w" fA:moules.法语青口,海红( U, d. O5 ~, c% `) c) j. A
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ C, s5 E/ `: D$ R+ S! k, a! AA:faintly fishy. 稍微有点似鱼味
( \; }( d1 J% C$ u7 F$ V8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 A3 g* m& `9 {4 [" T
A:2 days. 2天& ]2 F( l9 R7 Q
9.What are the principle ingredients in ratatouille?
9 L8 o" o5 m, C8 R! J4 O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 ]" Y* H  k6 {1 Z! K& tA:Zucchini, eggplant, green peppers, onions and tomatoes' ?2 U& A7 e8 i7 B1 t
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* f8 a/ v, i, I" S* ~( r( q$ t10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) e% i* u; d; O1 y# `
A:cook food in quantities that will be used up within 20 to 30 minutes., H# W% V" X0 a. l# z! S1 y
大批量烹煮食物要在20到30分钟内
' x0 }0 l& w, n# u% V11.What person has the authority to issue a Health Permit?
% E; X4 o5 r% Y. x. R谁有资格颁发健康证(卫生证)。9 l$ y2 b7 O2 u- ^
A:Medical Health Officer.
  Z. j/ r3 l/ t. ?. f+ _7 `( S  u; M医疗卫生官员。
4 p: i- g% M& L2 B/ V2 ^1 }12.For what period of time is the health permit valid?- p2 B- t, e2 Z. r; X
健康证的有效时间是多久?
* k7 }' H* K" R0 f) i& d; z8 GA:12 months.12个月
/ T' {4 u7 l3 q+ P  |" d13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) B/ H% l9 Q1 U9 r. `在食物和饮料准备区,通风系统换气的标准时什么
; i) s2 H3 L3 d% Y/ wA:08 times each hour. 每小时8次# \9 [) @$ v$ O+ F. X; o' L
14。The minimum temperature for manual dishwashing in the wash sink is
: W. w1 p6 Z. q7 U  n4 B手工洗碗,洗碗池的水温最低多少度?& ?, O5 |9 j# C# L- s
A:110 degrees F (43 degrees C). 43度
8 h* }7 f8 o0 w15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 p: H4 ?1 |- N2 ^
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 d- I" ^! W$ k5 J& v" I$ L
A:180 degrees F (82 degrees C).  82度8 r4 [, W$ M9 E7 \" R
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- }5 d/ W# m& |' e, g( y6 s9 y& {  Z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! }8 V9 A" n1 ~6 l: s, ^& V) k% @A:en papillote.  法语自己理解6 {; t$ Y0 \- M9 R- n
17。Wing or Club is considered a
+ R" \; L6 F( E/ O翼和CLUB 被看做是一种...
( f/ c9 l4 v3 Q/ W7 R2 Z- m7 xA:Bone- In Cut     带骨切
9 }  J- D: i6 r4 y- C18。New York is considered a   纽约牛扒被看做是一种
  W- E. y3 Q/ SA:Boneless Cut     无骨切. m* `2 m% ]! [' ]
19.In general, a court bouillon for freshwater fish will contain
# M. E% `6 L: w# b9 U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
7 y" d3 {8 i6 K& dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  F+ P/ [8 ]+ \1 g) ]和做海水鱼同样数量的调味料和香料5 s* O4 ?! X/ `' X1 W& q# J2 Y
20.Anise is very similar in flavor and appearance to
9 h% Y$ \+ b- T" O: l7 j八角和下面的那种原料有相同的味道
$ F4 @) v8 _8 s. nA:fennel  茴香" M- R# j  w9 L0 @
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 ^& y4 P/ {( [: D' t下面那种原料更像大葱且有平面的叶子
$ }8 Z) m- {/ l0 w" jA LEEKS  似蒜葱 (这边人叫京葱)
4 b# C6 Z" S2 L) A: _22.Which of the following cutting shapes refers to a small dice
# r( J& M* j! N下面那种刀切形状指的是很小的粒(末)% F5 U/ L+ q4 e$ U4 t3 V% j' h  C+ M
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。% `  J6 a/ k' A' R2 s
23.Oil is added to the water for boiling pasta in order to) H+ W$ a7 D* t; r9 P
向煮沸的pasta (意大利空心粉 )中加油是为了8 G6 \3 V- w! V! K
A:prevent the pasta from sticking and to minimize foaming action.
3 f6 H% l- X! u2 ~* [防止面条黏合并降低发泡。
  z1 e/ W: x! P# g! L- \0 g/ b24.Which pasta dish features pine nuts and basil?5 F" \* o8 V  v$ l/ }
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( t0 x- l+ w7 I% f+ _* D
A:Pesto.一种绿色的意大利面酱
. _3 S, W, R" Zhttp://www.tianya.cn/techforum/content/96/563836.shtml0 O+ V6 b9 \  b; n

7 t7 g* s9 t* D5 h25.Which of the following is a spring vegetable similar to spinach?
- V! v# g. P, u  d下列哪项是一个春天的蔬菜类似于菠菜?
2 O: j* Q1 O( d$ hA:Sorrel. 酢浆草。
7 ?+ D/ T+ |& o6 G  r. t* |: }( Uhttp://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:. E) u# D. r! b) G
哪位厨师最早带来高水准浮夸的美食
6 f" H2 O, n& z: v7 n! x! ?AAntonin Carême 人名 安东尼·卡罗美
3 f% y, J. Y0 T( ?, y  W7 M" l* r
, m: V+ S  F* N$ l* N. {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ T5 L. P$ w. |) \- P5 u+ 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 。9 S9 y+ S/ Y( q/ f. m6 G4 w
A:Cast-iron stoves         壁炉
9 [- t& U& {! [) s  ]# ehttp://www.usstove.com/products.php?id=67 g7 P  _( @/ Y, c) ?4 S  T+ ^1 X

# O) v9 @; G0 g) M6 o" k8 s2 Z  H7 z* ~* Q28.The French term used to describe the roundsman, or swing cook, is:
0 e: |$ v2 `4 A# c. z0 P法国术语,用来描述roundsman,或摇摆厨师是:% u; B. q7 L& ^( ]. T
A:Tournant   图尔南$ K9 x% R8 I/ H1 ]

% G* L2 _4 V4 ~" o, X- v29.Another term for the wine steward is:0 e6 c$ R# ]3 T3 p3 m5 K, h
葡萄酒侍酒师的另一个术语是:+ |* E$ n( }. P9 `  u- U
A: Sommelier 侍酒师
* i- k1 q4 c# X# _  v" [+ i" C( @
$ {8 G  Q# c: c30.Molds, yeasts and fungi are examples of a:
) D/ _2 d0 p/ z" e$ F1 {霉菌,酵母菌和真菌是一个神马例子! ~! Y2 p' v% Y& E: T
A:Biological hazard 生物危害
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  Y9 i, v0 L( U1 |+ W8 D1 G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 e1 X7 _8 _* c8 E
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 O4 y& e4 J- F' cA:40° and 140°F (4–60°C)     4-60度
3 _7 ?; M) \8 j9 D+ n
+ T/ b( s4 I0 B1 f' J1 Q3 x32.All bacteria need the following for survival:2 ?& S+ H/ q- i1 @! I; w( i0 ]! W
所有细菌生存需要以下哪些内容:
4 z: C5 S- e# d* G/ |A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% F" m8 A# h. M: ^# \

8 ]; L' a0 }: j  s0 e, N) X4 I( y. j33.Which of the following correctly represent critical control points in a HACCP system?
( M8 k# }) q) M& J以下哪项正确表示了HACCP体系的关键控制点?! W4 g$ d; l  E/ w% {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! @/ N; z, B8 u: S" ~, t食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! x) U' U1 S2 E$ r; X; }
' W; Z+ b$ _: o) d" ]34.Which of the following is not an example of a carbohydrate?
: n5 V3 n; v3 Z) c9 L下列哪一个不是碳水化合物的例子?/ h( X( P% B' X/ H; I
A:Essential nutrients 必需的营养物质$ X7 V/ z" [: D% ^8 l# W9 g- a. \, w
" \6 Z) b6 `7 u  U- L) p
35.The process by which a liquid fat is made solid is called:
& f. C( m, P  G4 q! j9 e6 X- b液体脂肪做成固体这个过程叫什么+ |; o# r' x+ b: \) T  p* i( a
A:Hydrogenation  氢化, C3 [: E" y0 n$ @

# H8 b5 I# Y- a7 Q8 W36.Which of the following is not an example of a fat substitute?
! U( _$ ~8 F- |: b, P下列哪项不是脂肪替代品的一个例子
, D# S, S% H. q4 S2 kA:Acesulfame K  安赛蜜K表
2 c6 H7 c3 X, o/ z& r5 j7 `% j2 I- {) T7 c) B0 |
37.Health Canada requires that a product labelled "fat free" contain:, `0 f$ d3 W# K/ o9 e& J5 W
加拿大卫生部要求的产品标有“不含脂肪“包括:: C7 k4 H* Y  G! B4 d, }" G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 j& E' @. k6 s% ]5 {
% p1 U# r, N+ L$ J3 F$ e38.Which of the following is not a problem associated with converting recipes?
( h1 I: L1 m, X1 {. x  ?5 J下列哪项是不相关联的转换配方问题?
! o3 V! P0 e1 u* e; wA:Unit cost 单位成本7 R2 G! v8 {2 E" p8 i5 w* U
9 T& J2 ~7 M3 g$ h" x9 j
39.The condition or cost of an item as it is purchased from the supplier is called:! U8 s) I3 f4 q7 W' c
从供应商采购的物品的品质或成本叫什么0 O$ Q% K) j5 y/ |0 b# s; u
A:As-purchased cost 购买的费用
; Q! e6 P4 _6 f) n9 n+ g2 w: d$ }# r7 w, \7 ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:; K8 `" ?7 d, G+ P* q5 v) Z
在新货到来之前用于日常所求的必要库存量叫什么8 r" y# q9 r  S9 u2 c
A:Parstock 基本日常最低库存/ t1 P2 V5 r7 ]7 L0 B
4 T- o; O( l' j& V2 e
41.Which of the following abbreviations is used to describe the proper rotation of stock?; V+ l  `, k' C0 H' A
下面那个缩写是用来表明正常库存流程?
/ f9 ^7 `) P: g) c/ _A:FIFO=FIRST IN FIRST OUT 先进先出2 b3 E: O% C2 ~0 G

( z  C7 B& }& r1 T42.Which of the following knives is used to turn vegetables?; S1 E3 |' E* f* \' K$ w" u
下面的那把刀是用来打开蔬菜吗?
9 b0 @& z3 G* G& e- iA:Bird's beak knife   鸟嘴刀
3 g# h  ]5 S9 d( b: M# ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ k5 o) T4 g0 @

. X* H2 e" F9 U1 H# a43.What is an instant-read thermometer best used for?
5 d" E* v0 W( w( f# R/ z即时读温度计最好用于那方面?9 y: _+ W; ], f: b# @3 a; j$ Y5 }1 f$ L  h
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ S, c( n. ~, x- E- W
. @9 c2 K* X: O; O) E3 m. `$ F
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ H6 _7 ~, m( ^/ P1 A2 T$ c
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& b# c" D* K: [; V; wA:Cast iron 铸铁2 b$ T0 P; K  V8 W3 w/ B# c$ M

. m) [8 l* z) ]. r" Z' {0 f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ J8 i7 w  |1 I/ o哪件装备下面有一个可移动的碗和一个S形叶片?: J$ A' q3 a& a# v" a1 S  S" \
A:Food processor 食品加工机
/ C) N  K! ^/ n5 I) l9 p7 H7 zhttp://www.google.com.hk/search? ... iw=1263&bih=572
9 e" Y/ p5 m% X1 U* L- P" W+ {# u! e3 B# p
46.Which of the following is not a rule for knife safety?
/ ^- U- |& v) Y, B下列哪项不是用刀的安全规则?4 z3 t& P- F: v- G& @3 l0 @( l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 h# Q: N& J$ R
% n2 f: u/ a* `9 e& y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: d% d" P; M- u1 n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" |4 |% e  m$ K- e2 t; FA:RondellES - W6 J, `8 o8 w% U! R1 _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- A/ a5 @) A6 f9 t. x( u# L- a) U, R& o6 ~3 Q' \+ b
48.Which of the following is a diced cut used to garnish soups?
& r3 q  w# ^7 i& t& O5 I下列哪项是切成小方块用于汤的装饰?
: F4 z% \6 v) gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# T! k) |6 a; M1 {5 `; t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  g! `* N! d, m" K1 h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!!——9 _/ Y: |( {% _7 E$ R( S
A:Gaufrette 3 {8 h( s. e5 A9 W6 n+ e
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ L1 f4 K9 i( x7 N* o) n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% B( g6 k% X4 F3 h, G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( T5 P; D  A6 j1 V- H
# c5 p: m3 \; O' W# Z2 e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 d8 G3 D" v9 }1 Q0 ]) z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)# n! a- C5 U/ L9 j9 X! F6 }+ n1 r* G1 u
A:Cilantro 胡荽叶 香菜
; W" P5 w  @# W! hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 \+ c3 X: E! M4 j+ c
- w9 H; T9 F. h& x* J
60.Allspice is made from:. ~1 s& m: Z: p! l* g5 [3 `+ L
多香果,  多香果香料是什么
) L* Q  M" P( P9 Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' \- x# G; s6 p0 V
A:A dried berry 干浆果1 }7 {) Z  W; }: f* T

! h- \& _  Q3 T+ }+ m61.Which of the following are used to make a sachet d'épices?( J$ b5 ^- p, }5 r
下列哪些是用来做香包德épices?
; m6 b  Q1 O4 s/ T* x# K# ahttp://www.sachetcatering.com/
: J; j! [; `; A& I7 f8 _- DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 c. }7 C' w4 m" o. M% c6 q

# g# m+ ]6 g" n( s5 C: B62.Which of the following condiments are not soy based?* [! ~  V! n9 _$ e- y: x- B! r! a
下列哪项不是酱油调味品的?
) q) w. f: D7 O% E0 A0 |% ZA:Wasabi 日本辣根
# }3 A9 V4 @: I2 v$ p2 K6 [6 v, {/ U5 a& B: {
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 J7 x4 v- {6 Y* m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:
: z* T' ?" e5 R; u; \$ mA:Pasteurization  巴氏杀菌
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$ f* u1 {6 f3 e. m64.Which of the following steps is not the correct procedure for whipping egg whites?% C2 ^4 f( h* d7 O& O
下列哪个步骤是不是正确的蛋清搅打程序?
  \( V) T  b( Y2 ]A:Allow to rest before use. 允许休息后方可使用。
  k. \4 o4 C, q& s
8 K  ^/ f. I/ x" y% G$ n65.The weight of a large egg is between:一个大鸡蛋重量介于:) {! f' V* Z$ n+ y
A:56g and 63g 56克和63克1 S; f. @0 U! ?/ W( q: s7 T& C

4 B' \; m' C6 E( Y" ]( X9 y! @66.Evaporated milk is a concentrated milk that is produced by removing  `  a! y. k; X' E
炼乳是一种浓缩牛奶 是去除什么做的' v5 i( h2 z4 g/ `
A:60% of the water 60%的水9 \) x7 Q0 q7 i9 h7 g

0 E' A, m, y/ u. E, y67.A method of cooking that transfers heat through a liquid or gas is:/ B8 k: Z9 O  h
一种烹饪方法,通过转移液体或气体是:- }: L( m8 V9 ?
A:Convection 对流7 B$ r2 F. _4 y2 q: t6 \

3 S4 }1 T4 r5 I7 T& ^5 H68.The cooking of starches is known as  烹调的淀粉被称为
$ W' Q' a8 |2 @A:Gelatinization 糊化
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# T( D( m1 @9 b5 e( v7 g69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) j; P1 E) X! hA:Braising 烤7 t  ?2 y% {" _' U" u2 H/ E

/ n1 _* d2 @4 y& ~+ ]+ `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:" p- D1 h) P8 y, f
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& h; Z& C9 ?2 V1 x& ]6 V1 {) M* E$ D6 |6 l1 p& Q
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
5 i( ?. b5 K$ W4 A( P* fA:Fumet 原汁3 }9 G5 y: M: w% a( K2 b& E
  y6 \0 K0 f5 c6 e
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, h9 N. N* _# J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) E. H. r' g; ?6 K

8 A, Q; ?3 g' I' d7 R73.Which of the following is a principle not used in stock making?
0 a' `+ U6 E5 v6 A! W3 S下列哪一项不是用于制造高汤(低汤)的原则?
; o! o( @! p0 [- q: w% WA:Start the stock in hot water.开始在热水中操作7 n! \9 j" C- Q6 c  E5 D8 u7 z) N1 H
9 H! x- {2 L$ 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
$ V6 ]* W. ]0 HA:Remouillage 法语熬汤7 B/ Y6 c" M7 f: O) Y/ m
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