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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。( \. A# _' Z! z% N8 C) {$ v$ @

, L; W! H& U1 ^7 u4 P! m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。
0 V  y7 ~# X$ [: G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/ I& t6 O8 E
1.Which of the following methods should be used to determine doneness in a New York steak?1 R0 `. [, J7 f
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)0 X# S( F- B% U, c2 k" s, B& m
A: pressure touch. 压力触摸2 I. Q, @& P# e: \
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# y+ e( x: s. c' K7 I8 J' e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 y6 h& h) E9 A  H7 r, d+ BA: acid  食用酸2 j4 q& v3 L7 X: J
3.Vegetables are major sources of which of the following nutrients?6 d! j, z4 K( ^1 S. w) N+ y
蔬菜中包含的主要营养有哪些: `$ ~. J* x1 {
A:vitamins and minerals. 维生素和矿物质。
7 U2 q: i7 }7 h# O4.Cauliflower is commonly served with/ _/ M  Q3 U) c. s; O
花椰菜(菜花)最常见和那种酱汁搭配
) V. ~/ D. m: B: i/ p9 D+ \A:Mornay sauce. 奶油蛋黄沙司' x7 I4 G7 t. e; H- G' i
5.Which combinations of products are found in pie dough?7 h5 F# r" ^" t: P
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# ]+ N6 d1 {3 p6 `; n$ C4 qA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; J3 X$ @) Y. X. U6 @$ p, u5 g& ]6The French term for mussels is 法国语青口(海红)叫什么
/ |; o9 u3 U4 CA:moules.法语青口,海红2 O0 S: K6 w: M; c3 `' y, P
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: V0 @$ \+ ^4 WA:faintly fishy. 稍微有点似鱼味
: Z; I2 u6 ^$ O" x( b# t- u$ n8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( N! a& M8 m( S9 x& t/ hA:2 days. 2天
' e6 D  m* S; w; I9.What are the principle ingredients in ratatouille? 7 s1 R9 x: A( O  z; G# O
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 ?( [' j9 j7 s* @5 A6 T
A:Zucchini, eggplant, green peppers, onions and tomatoes" j0 Y7 U& @' j$ Q' V8 F$ d  ^
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 B* t( P& l  y: N$ ^, l9 q& a, O10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( [' I' w: x- z1 SA:cook food in quantities that will be used up within 20 to 30 minutes.
8 d) B. W7 ^+ G8 B) A大批量烹煮食物要在20到30分钟内4 G- X: Y% W* |/ q9 A8 U
11.What person has the authority to issue a Health Permit?. `) u* j: B7 v5 z5 v! T& M
谁有资格颁发健康证(卫生证)。0 h4 T3 r* z- O: d
A:Medical Health Officer.
  d0 q" z' |; G) U5 ?% z: x) x7 n7 f医疗卫生官员。, [- Z& t& x# P( {
12.For what period of time is the health permit valid?' d$ U/ L( D$ W. B# w1 l: F- M
健康证的有效时间是多久?( ^5 V- c+ e; ?3 T* Q  U
A:12 months.12个月- C. [) T6 C5 I+ f
13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ O; V  a! s; L& l2 a
在食物和饮料准备区,通风系统换气的标准时什么6 f5 l3 B# R4 ^8 R  t, U2 k
A:08 times each hour. 每小时8次7 T0 y5 r9 ?0 H2 u& |
14。The minimum temperature for manual dishwashing in the wash sink is# I2 `9 d6 c( k) F1 A
手工洗碗,洗碗池的水温最低多少度?- @. j2 D) S7 b& R+ T% p
A:110 degrees F (43 degrees C). 43度# E: _. Y& X, p
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: D, m" D* N3 `6 Y$ o! I& w
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 p; }* J! V( h7 RA:180 degrees F (82 degrees C).  82度& Y" X% f* z; b) D( j
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! l$ P: n& A+ ^" _2 M" k5 ]
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 X4 \  s) X+ T' J* m4 x
A:en papillote.  法语自己理解
9 q. c8 K+ ?: g7 @& d; I- Y17。Wing or Club is considered a
  u! T% ?% {7 O; g. `) z9 }翼和CLUB 被看做是一种...
2 c4 J1 R6 \0 z1 d# [9 {A:Bone- In Cut     带骨切8 d+ J6 z$ A3 \/ b
18。New York is considered a   纽约牛扒被看做是一种5 y6 g2 o# M& m7 o0 v- h
A:Boneless Cut     无骨切
$ F' F+ c" s% L) P' y! r0 x19.In general, a court bouillon for freshwater fish will contain
, t, D3 E  n8 w) 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
% V- ~; \; {- n# QA:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 W; T6 n2 D- A% c
和做海水鱼同样数量的调味料和香料
% I: J4 x+ n" G: m5 G$ \) L* u20.Anise is very similar in flavor and appearance to
9 ?3 d: @5 V$ `$ l9 @  _! Z八角和下面的那种原料有相同的味道$ w1 r% v: L- Z. u" \2 T5 Y; \
A:fennel  茴香
& q6 E) `1 @' S- O2 `21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 e7 Y& d+ A4 D$ C8 `下面那种原料更像大葱且有平面的叶子
) Q" L! u  p5 S! A3 }A LEEKS  似蒜葱 (这边人叫京葱)( N4 A. C7 `- D+ H, V9 G* m, m
22.Which of the following cutting shapes refers to a small dice
; f! E# A/ [. L: K下面那种刀切形状指的是很小的粒(末)7 p% g: i/ k, T0 q6 Y1 S) _
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 R/ z. X- B0 k# r: O# x; A23.Oil is added to the water for boiling pasta in order to% M/ M& l7 S5 b+ d3 H9 N2 P
向煮沸的pasta (意大利空心粉 )中加油是为了
; N% K; j- Z6 V, \+ a0 cA:prevent the pasta from sticking and to minimize foaming action.
& W: @  s3 m8 F8 s( F2 D0 |% W( [防止面条黏合并降低发泡。% g$ l- Q! B' d+ U. q8 h
24.Which pasta dish features pine nuts and basil?1 C6 b- Q* Z( U5 t" T5 {
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ W" L* F3 m, n  Y) k
A:Pesto.一种绿色的意大利面酱
' y# R4 r& h, h" D  J7 R/ ohttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?7 z6 A* N" x# a( i8 K) ?
下列哪项是一个春天的蔬菜类似于菠菜?
6 a: L+ S, Q" G6 Z% g( AA:Sorrel. 酢浆草。1 {& `! D5 H4 `6 B  i
http://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:0 }. x) t( i- W! x8 ^
哪位厨师最早带来高水准浮夸的美食9 t4 A& N( \% S% Z9 N! I8 `
AAntonin Carême 人名 安东尼·卡罗美, W2 A8 G) R& Z; Z0 I6 f/ q

: T' f* i2 `$ i4 {/ g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; i2 m: z- `. e  ~4 g' Z+ }1 V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ T8 K" |+ h; R# }0 iA:Cast-iron stoves         壁炉
% _+ t; d. X$ w6 ahttp://www.usstove.com/products.php?id=6
* k& H3 S. |: }* s0 U
5 }! P* K: a) u; r3 M  x28.The French term used to describe the roundsman, or swing cook, is:
' K& W& R6 H: n9 i2 _& c# X法国术语,用来描述roundsman,或摇摆厨师是:
4 [6 Z8 N' j, c2 WA:Tournant   图尔南, p) E6 d/ n" e* Y! F

& J" ^- e+ z( K6 X. P29.Another term for the wine steward is:
/ S# r, G$ [' T: J1 w* B# U葡萄酒侍酒师的另一个术语是:
$ S$ u! T: q0 s& ~' F3 PA: Sommelier 侍酒师* q' @$ b3 Q" v' S

9 k3 F. R# M2 s" y3 M9 b6 d9 ~2 }30.Molds, yeasts and fungi are examples of a:
  w( ^+ ?2 G  k霉菌,酵母菌和真菌是一个神马例子
9 b8 F  ?6 S/ Q4 x/ h0 VA:Biological hazard 生物危害0 I. _8 q; M( `+ Z( ?" j' S* K

& H! V; o. r% {8 A( Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 c6 i0 X: ?, P$ t4 C& W
根据加拿大食品检验局,食品的危险温度区在多少之间:5 D$ ]8 O% }' z  C7 D
A:40° and 140°F (4–60°C)     4-60度) ~& A  x4 f" _! j8 u& g
& v1 q1 j5 ?3 z8 U" k
32.All bacteria need the following for survival:
" |- A) F; U1 @6 _1 [+ m! e所有细菌生存需要以下哪些内容:) Q" ~$ q$ I1 V: G( }
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 g6 d# Z4 I6 E0 k! a: p& E

# ]1 L) X5 D5 s# F3 i* L33.Which of the following correctly represent critical control points in a HACCP system?3 h, P- A( R( C/ v0 z4 p3 a& P& V
以下哪项正确表示了HACCP体系的关键控制点?; G0 a, P* T+ n4 p1 l8 F* J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ M/ o5 I$ S: q# `; [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ F: u; h8 {4 E* B; m# @! o' N2 z  T% z" B) E  e$ W3 X9 c7 E+ o7 y
34.Which of the following is not an example of a carbohydrate?
. r! J8 n* G+ B/ J) I下列哪一个不是碳水化合物的例子?
& K# p: u7 i# V' rA:Essential nutrients 必需的营养物质2 F, z6 d' M( \; J
; E- ^6 ~$ B7 Y, V! G" g
35.The process by which a liquid fat is made solid is called:9 U! X7 H1 P6 J; |$ e
液体脂肪做成固体这个过程叫什么
: Z3 a0 Y- i1 G1 d8 f5 V6 h9 c9 w- g! oA:Hydrogenation  氢化' _7 W" \" D  ~% B. E
" I7 Y4 a5 Y0 ?. V
36.Which of the following is not an example of a fat substitute?% Y1 A1 h! D' [; F) i
下列哪项不是脂肪替代品的一个例子( ?0 A( M! t/ T% e: ~3 Q
A:Acesulfame K  安赛蜜K表
* r, F0 E% S* d/ R) s; x  x
2 h) a4 ~, ]  \4 w6 d# n37.Health Canada requires that a product labelled "fat free" contain:. V) b5 z+ W0 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 w6 U$ Y- V0 T4 J( b( l3 oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 u7 h3 C( f7 M' R' M. X6 q1 `, p* V, o
38.Which of the following is not a problem associated with converting recipes?
' E) y6 l- u, O  V- c3 K5 q下列哪项是不相关联的转换配方问题?5 g+ F$ W6 m# p4 S' H# L; V2 B$ d
A:Unit cost 单位成本
% S5 W/ V3 o& v2 F: K
0 [: t* s0 _' f# X2 \# P39.The condition or cost of an item as it is purchased from the supplier is called:( p4 s) v5 @0 B! U! d( O& t
从供应商采购的物品的品质或成本叫什么
$ Z9 E# Q" J" xA:As-purchased cost 购买的费用
# [% i% z7 I/ Y# p# [
- |! r3 P6 S: b* b40.The amount of stock necessary to cover operating needs between deliveries is known as:/ r* {' z- ]$ F& E& I3 T
在新货到来之前用于日常所求的必要库存量叫什么
' }" @6 u9 b8 N1 q: r9 UA:Parstock 基本日常最低库存
- J: W0 @: ^) `; x/ V, G1 q  T
41.Which of the following abbreviations is used to describe the proper rotation of stock?, u, u. `  l, A; ?+ D+ R
下面那个缩写是用来表明正常库存流程?
2 f7 V0 I; O& cA:FIFO=FIRST IN FIRST OUT 先进先出' }, L8 e( b3 T. m  Y' Q9 H& q; T

' C' m; G% K8 Y" K# s% g0 j42.Which of the following knives is used to turn vegetables?! o- f, A: m5 B0 B
下面的那把刀是用来打开蔬菜吗?, J" V: q) G  r& K8 d% c2 N  g5 f
A:Bird's beak knife   鸟嘴刀
& F+ n# N& p: z3 ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 W% ]2 z/ }% E1 k* i% Y

; N! D7 h$ E- F" j. J6 g7 r. w43.What is an instant-read thermometer best used for?( q! ^$ x4 [$ V7 U
即时读温度计最好用于那方面?
! |( ^/ R1 i+ F4 O* O- pA:Checking the internal temperature of a roast 检查被考物品的内部温度
& h: M4 N: _# f' S
, Z( H  U# `: M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 @7 l: v8 L' r/ n
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 c1 m" R* O; v, L: M+ X
A:Cast iron 铸铁
8 w! Z: z. v( D- z3 x+ Q. [) `+ H! t. }; d0 @) R
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 _3 K" B" v" ~0 }/ ?' |哪件装备下面有一个可移动的碗和一个S形叶片?
7 q' ]/ X1 z1 [8 y6 n  fA:Food processor 食品加工机
2 V9 q( n% V1 K: j4 F& @http://www.google.com.hk/search? ... iw=1263&bih=572
! v0 d( W" L( v8 \# T& k* G5 i- t8 t. R' A
46.Which of the following is not a rule for knife safety?
0 G4 y; s4 y- m$ N下列哪项不是用刀的安全规则?: n2 P' E/ ]- \1 r7 m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* N( w3 H. z# _; o

' y# @1 h' P, a# D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, k1 H0 ^7 J1 @' C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* O5 O9 m  m# }: e! Z, P& Z- I/ w
A:RondellES
  s6 ?/ V5 u; d' k$ ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; U( J% M& q! R7 d% B8 E
8 _8 @2 E! d0 q; r48.Which of the following is a diced cut used to garnish soups?
& q5 h6 ^9 c; u1 O8 P" h8 H4 l下列哪项是切成小方块用于汤的装饰?/ ?( M, P- G# L# j$ R; s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 j. g/ H) z4 c: w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' b  U% L6 }7 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!!——9 E9 z8 ^: V( o/ o* H) f
A:Gaufrette " p+ v  l6 Y2 C, I0 P# x8 E' [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- M* \, l' w$ `; ?& H( N) vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' A: z$ M) q- l" |5 f; |- W: {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 a0 v2 [. i" \( M; H8 B6 Q: R6 s4 d! d  ]
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ q6 V/ C; C5 o4 |1 C6 h5 d
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)  n9 ~  @% @7 o6 l
A:Cilantro 胡荽叶 香菜
- l9 K. m( d/ F+ s4 L% Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 C+ @( A; X; b# e2 e
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60.Allspice is made from:, A- t. y9 r3 y6 Q
多香果,  多香果香料是什么
8 ?' m0 Q! j% B, uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" R/ ]6 x3 |4 r/ r
A:A dried berry 干浆果
. X) Y% e1 F5 j
3 N( [0 ~$ D  r( c6 p61.Which of the following are used to make a sachet d'épices?
- V- A$ e* L7 E7 n下列哪些是用来做香包德épices?0 M5 z7 ^5 I3 h8 l
http://www.sachetcatering.com/7 q8 B) B9 Y/ s' {& n/ A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 z* l* \5 ^4 U; k5 ~& z* z1 W+ V
: a5 Z- H- [& _9 e62.Which of the following condiments are not soy based?
# A) n3 C$ j' n下列哪项不是酱油调味品的?
. d* ~- W6 }. F) \$ W$ w% N& S$ U! ?A:Wasabi 日本辣根
) k) K- [5 Y$ \
& Q) B0 b. A0 x! [! D! J* r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 }$ k6 q: H  q3 x  P, H  ~
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:
7 g& n+ F7 ^/ m, A3 MA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?- K" l( T/ u: A9 t( Y7 Y
下列哪个步骤是不是正确的蛋清搅打程序?/ K0 K5 L$ y$ k2 Q$ b: |* c. e
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:( R8 L, L3 f( p9 t0 ~6 j! {
A:56g and 63g 56克和63克1 `8 ~9 j% v9 u7 w" s' i
; Z9 b7 D9 \5 }5 B& d7 ?
66.Evaporated milk is a concentrated milk that is produced by removing5 o  A  N% K! u! k: i0 O* s
炼乳是一种浓缩牛奶 是去除什么做的
- ^+ [5 z7 Z; _& e7 oA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
' J& q. _& I( U1 k一种烹饪方法,通过转移液体或气体是:# w( i' B3 p6 n* o# g/ w8 k
A:Convection 对流! s% m& k( i; ^* n; Z5 S# U
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68.The cooking of starches is known as  烹调的淀粉被称为" `: W3 d3 J/ F, U. k/ l6 Q& P8 m  M
A:Gelatinization 糊化, e8 l2 Q& _7 |

. r# b" [7 A% w' X/ V, h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& |! h4 M% C: |( ~+ \* yA: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:
+ Q( H  _, R: A! ]3 KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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: `1 P7 A+ L/ T
A:Fumet 原汁# l# W- S8 V# R# i5 e: J1 U
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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
- [% @/ I; _% _+ s/ c1 y- |" K/ xA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 p- q$ k4 h; u0 Q# i% K. |. K+ o# o$ u1 D. h% r2 W/ X
73.Which of the following is a principle not used in stock making?
+ q& c8 H) a. a! q. @$ p下列哪一项不是用于制造高汤(低汤)的原则?
% _  a* n- E8 u, T! KA:Start the stock in hot water.开始在热水中操作( u# w$ G0 R, a* O. f% C
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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; a* b8 d" \+ m$ y5 |$ N* y# T
A:Remouillage 法语熬汤
7 s3 k/ f! K1 |, qhttp://www.haibao.cn/blog/post/176242.htm
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