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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。
# z. H# s  P& K* S* q* j3 ~% Y( d
. Y9 l2 W4 ^7 w) \$ n  ]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。
4 }: u* b7 X" m/ `/ @, J6 B# ?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
6 Z  ~1 e& K6 u1.Which of the following methods should be used to determine doneness in a New York steak?
3 f" I" S0 Q$ d) @* Q4 a% O& A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)
' G( }' h( s5 t+ {" s6 hA: pressure touch. 压力触摸' G% C! }0 v: b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ i- I. s6 s) l1 }+ R6 ~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; K- M: S( B- I# ~4 z
A: acid  食用酸
+ @' f. `7 s( c5 i! e+ B& F* ^3.Vegetables are major sources of which of the following nutrients?
3 b# F! ?5 V7 E; f蔬菜中包含的主要营养有哪些
: [- n" i7 o+ GA:vitamins and minerals. 维生素和矿物质。# m0 t. S( c: Z( j) h( |/ Q
4.Cauliflower is commonly served with
. G* I- X9 a# R! V4 A花椰菜(菜花)最常见和那种酱汁搭配) l  y* G2 w8 z- o, ]! T2 Y+ {
A:Mornay sauce. 奶油蛋黄沙司& J3 E, _. G: m) I
5.Which combinations of products are found in pie dough?" {2 m) e8 n4 I% B/ R; o3 S- f
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) B% p- @2 I. m$ ]* g! C* t8 q7 ?9 U1 t
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ O: s  L: U& a# O2 {% F5 H
6The French term for mussels is 法国语青口(海红)叫什么
6 S% T' F; N6 e8 EA:moules.法语青口,海红# x: \- N( s$ _2 O8 A- e% d
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* S3 n0 m. ~5 x
A:faintly fishy. 稍微有点似鱼味" {9 G  X: k5 R9 i
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 j  Z8 b* |" M% Z
A:2 days. 2天% o/ w. K' f' H9 c7 P' Q
9.What are the principle ingredients in ratatouille?
& b% d1 n% P; @% e炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# ^& O# a8 K0 c4 a3 C! j4 c  ~8 P
A:Zucchini, eggplant, green peppers, onions and tomatoes* i, Y8 d% l' Y5 `5 v6 ?4 l! i# _
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 G- c+ a8 w1 ?% `: \0 Y2 u( A
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 i; m" f" |* z: \A:cook food in quantities that will be used up within 20 to 30 minutes.. O, _7 |; a7 \  ~! ]5 d( e% F
大批量烹煮食物要在20到30分钟内
# {: e. ]( [# U. e2 m11.What person has the authority to issue a Health Permit?
5 l8 b/ w5 _/ {* H, S0 l* j谁有资格颁发健康证(卫生证)。
9 y& R: t$ o; B' R: C" _A:Medical Health Officer.) J* W/ @/ i5 s5 h
医疗卫生官员。
' i5 Q( @$ w, o; ~6 ]5 L% _* R12.For what period of time is the health permit valid?4 O9 n, V% |* D1 L' a/ s3 Y/ W* y8 o
健康证的有效时间是多久?
7 n! |& O" H& \1 x! vA:12 months.12个月! f1 h# {& z# M- P
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ `' @. m3 X5 [: r/ C) D5 s在食物和饮料准备区,通风系统换气的标准时什么
/ Y, m% e( ^/ p7 U: c5 ^* S! KA:08 times each hour. 每小时8次$ F/ K$ v+ I! d. ^! `
14。The minimum temperature for manual dishwashing in the wash sink is! t0 `0 H. Q* I) ~2 T
手工洗碗,洗碗池的水温最低多少度?4 X/ ^5 I% M' c& j* W2 @; ?1 `
A:110 degrees F (43 degrees C). 43度
; _- t; \! u  D, K8 O* d# g" V" h15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 k' Y: C. G. t$ t$ g* O用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. G" x+ l% }4 V& T$ f0 K, H- Q
A:180 degrees F (82 degrees C).  82度
0 L7 ]. T% r% E( K" ]16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 j' i# {9 M* [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ A' l+ d4 F9 p; G' D: [: P
A:en papillote.  法语自己理解8 L* h  f+ m6 [. b1 p
17。Wing or Club is considered a' p- I- c9 ]+ w
翼和CLUB 被看做是一种...7 P6 R8 a; r0 D7 k! F
A:Bone- In Cut     带骨切
% |# P" |- O; q' T; G18。New York is considered a   纽约牛扒被看做是一种6 t6 s, Y7 J0 x' U9 E
A:Boneless Cut     无骨切
! u; S8 x: B% h: k) m2 s19.In general, a court bouillon for freshwater fish will contain, Y7 A( o4 q2 R! d- }, F
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
; [& F" V& ]$ l5 TA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 q4 z& U6 O4 E+ Y5 ]和做海水鱼同样数量的调味料和香料
9 Q# x) Y$ ?. ]" s: v20.Anise is very similar in flavor and appearance to
) g2 g6 ]0 g$ f1 l6 Y+ W/ R八角和下面的那种原料有相同的味道
% v' p( N3 u' g+ a; g! sA:fennel  茴香
1 h  D4 c+ P4 L+ j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 b' l* l$ u) @
下面那种原料更像大葱且有平面的叶子
$ x* |4 V0 q. fA LEEKS  似蒜葱 (这边人叫京葱)  Q7 t8 e. u/ W6 V) N
22.Which of the following cutting shapes refers to a small dice
4 N! M7 {7 _9 j" I) u3 S下面那种刀切形状指的是很小的粒(末)' D& w8 K0 A2 Q* U4 t. f7 M, x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' N" l4 Q+ ]! Q; y: b: l5 r+ ~23.Oil is added to the water for boiling pasta in order to6 y9 E  n# |/ C2 ^* P7 Q
向煮沸的pasta (意大利空心粉 )中加油是为了* |( p3 x& x# ?9 i- C! h! U% R* _
A:prevent the pasta from sticking and to minimize foaming action.
6 ?7 b6 m7 {( r! x% X防止面条黏合并降低发泡。
, W" \: n( i" E3 v24.Which pasta dish features pine nuts and basil?8 u9 ^, j# [8 c, l! }" h+ J! T
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 ~/ {! J  a7 r& @( |: _( ZA:Pesto.一种绿色的意大利面酱
7 v) @  z" B# K7 [$ F, yhttp://www.tianya.cn/techforum/content/96/563836.shtml0 m1 y: _9 w9 _
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25.Which of the following is a spring vegetable similar to spinach?
0 A$ s* K7 |2 l  E! N下列哪项是一个春天的蔬菜类似于菠菜?
- S4 G- X/ M+ K, d' fA:Sorrel. 酢浆草。  w  E$ D7 n" g: B; L
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:
5 X; q5 ?9 b$ _哪位厨师最早带来高水准浮夸的美食
) B* h2 g1 Q) s( g3 DAAntonin Carême 人名 安东尼·卡罗美4 j) Z1 Q9 c+ t% b% V$ W- s& U$ b
2 L$ j& j' a- i8 O7 s6 k
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 |4 s5 B, H4 t, T5 q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 S1 J* c% q1 F' p, jA:Cast-iron stoves         壁炉" z3 l$ A0 y% F# |. l* p
http://www.usstove.com/products.php?id=6: n6 x# P, ~0 `5 d$ L4 h- l' P/ L
9 b4 E, ~7 m7 U
28.The French term used to describe the roundsman, or swing cook, is:
9 K8 u3 I# R* k0 |. i  y* ~2 [" i法国术语,用来描述roundsman,或摇摆厨师是:
& O* e8 r; U" _! U9 T) IA:Tournant   图尔南
8 f* t% \" V" `/ f. q5 ]- f" G/ _5 o. y
29.Another term for the wine steward is:' f* a+ U. C9 F/ M, e' X
葡萄酒侍酒师的另一个术语是:
6 _2 A  ^! d. m5 Q' XA: Sommelier 侍酒师/ m/ w( J$ C" A. C) P) n/ R1 D% X
* e. [7 ]3 n# q+ C
30.Molds, yeasts and fungi are examples of a:
/ X1 [2 B! Z6 n霉菌,酵母菌和真菌是一个神马例子
/ ]" t* V& z- q8 U7 ]: r5 m" \' KA:Biological hazard 生物危害
$ W7 |/ m) F0 e1 z% n5 M
& L- ^! {; l5 ~0 w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) c7 l0 _8 B# O& M( q
根据加拿大食品检验局,食品的危险温度区在多少之间:
  D6 w( J  M" y9 G( Q& l4 G  {A:40° and 140°F (4–60°C)     4-60度
3 [3 \2 k. [5 R  t3 E
8 Q7 m& k! N+ R( }32.All bacteria need the following for survival:4 d: S4 m- Q7 N7 T7 q) W
所有细菌生存需要以下哪些内容:
$ L% o1 G, j* ?. R7 gA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 s9 |% o  p" g' a$ {+ N
( T6 S# b7 q5 s- l33.Which of the following correctly represent critical control points in a HACCP system?* @% }8 m1 z: B5 w- a
以下哪项正确表示了HACCP体系的关键控制点?: M9 X. D9 [* _. w' e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : K; E/ l: T/ a8 A8 R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ N5 b/ l2 Q% T- |0 e
' z& D( l, U& V' l, K4 n: w34.Which of the following is not an example of a carbohydrate?
$ f7 P' h0 {7 {下列哪一个不是碳水化合物的例子?
* S6 U& e. T6 t% m: T8 \5 QA:Essential nutrients 必需的营养物质. g  e+ s7 k2 l/ E
1 n: m  C) c) @) d# m, Q: _, H
35.The process by which a liquid fat is made solid is called:7 Z- W7 M5 L: O& e% r. u$ l9 \/ e/ h
液体脂肪做成固体这个过程叫什么
% X5 F* H  r$ ]A:Hydrogenation  氢化
! L2 r! ^, @7 m+ X6 }' u1 o# z! h- F$ S: o7 i
36.Which of the following is not an example of a fat substitute?
' q4 T6 d5 I( O2 m7 k下列哪项不是脂肪替代品的一个例子' f( K  [' q! J. G+ H; V" ~9 [
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
, H, l/ u' U7 v' l; O加拿大卫生部要求的产品标有“不含脂肪“包括:6 v: S8 a' n# N( p% k; I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, f1 Y* V/ a' W* w38.Which of the following is not a problem associated with converting recipes?0 R4 L# o. w3 l& P; E5 x6 h7 E* G
下列哪项是不相关联的转换配方问题?) d1 U) P+ q  v; B% Q; c
A:Unit cost 单位成本
4 Y1 D  d* ~6 x( B" T6 V! D- Z* T, U  R  c# O  z$ }
39.The condition or cost of an item as it is purchased from the supplier is called:
4 i+ B0 D- F4 H3 w7 k) Y2 b$ v从供应商采购的物品的品质或成本叫什么
. H3 N+ v$ p. |+ |3 L* `5 \A:As-purchased cost 购买的费用
5 H  Y) Z! ~; J: Z
1 ]# w/ P- z  F) N40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 |$ v8 n3 B& f; ^- ?: M! C在新货到来之前用于日常所求的必要库存量叫什么
" e9 ?3 O* e& v% M! @& E9 j9 WA:Parstock 基本日常最低库存* p( G8 m. Q5 W& ^& H& \! C6 J

1 u% i- p7 T6 ~+ o$ D7 t0 _41.Which of the following abbreviations is used to describe the proper rotation of stock?% k9 r* S2 [) n* _% @+ `% s
下面那个缩写是用来表明正常库存流程?
% {/ o; d  E( MA:FIFO=FIRST IN FIRST OUT 先进先出
. q! y$ C1 w( w% `9 x' O$ S% s, _$ }$ C5 C
42.Which of the following knives is used to turn vegetables?
) X8 e$ B. e, P+ {6 C" F! ~下面的那把刀是用来打开蔬菜吗?# n% [0 x, f: `) a) T
A:Bird's beak knife   鸟嘴刀
9 K& _( y" k( Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% _+ R5 v7 H5 X# x# v
/ ]2 e8 ?% k; k: z) F) z
43.What is an instant-read thermometer best used for?4 j% ~" N% ?9 L+ T7 ^4 }! Y" q. H
即时读温度计最好用于那方面?
$ ^5 j4 F1 u, O* t6 zA:Checking the internal temperature of a roast 检查被考物品的内部温度
. {' h+ ^8 D, g3 d: n2 h, @0 k  e
0 {/ \5 Y- t" f- R' q) l1 }  J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 R* G0 T: O* A
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 p# k& s5 J8 p, o" m0 bA:Cast iron 铸铁
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0 w! V& u1 N7 u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ Z- x. u$ E% C) f3 A  q3 h
哪件装备下面有一个可移动的碗和一个S形叶片?. K/ K4 u2 ?2 I8 s& t+ y) }
A:Food processor 食品加工机
+ q7 p' o- p0 W/ @2 @http://www.google.com.hk/search? ... iw=1263&bih=572; N( K9 p+ H) _7 l6 ^2 C
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46.Which of the following is not a rule for knife safety?
# D5 Y. |2 D3 o7 C, X) N# E下列哪项不是用刀的安全规则?/ Q- |( R% z: F( {) J' i9 k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 }! x1 h9 f) e4 D, n: l" H, c0 o" U1 t9 F
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# C+ A9 t3 W* |6 T" E. t" m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 y6 g, A& a% E# ?% FA:RondellES
5 G. `0 w0 M: |2 |  khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: G  e8 G3 u$ W" ?" f

" o" _3 B0 p- Z. C$ E48.Which of the following is a diced cut used to garnish soups?7 W$ e7 i" B* Q0 h/ o7 L) ^' |
下列哪项是切成小方块用于汤的装饰?
' z, j; k) f: O! c% N1 |: f2 vA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ z% m2 H: ~: ?5 K2 ^- Q, K1 l8 N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! H2 F! W! Q' H! U2 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!!——
6 k$ ^" M, A  n1 B1 Q# vA:Gaufrette
# I. R3 H6 K0 R0 B# \% wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 ?) ]( Y9 o- t+ b7 Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 G* a3 ~$ l2 {& ]: G6 L8 _0 zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ f* r" M( B8 y# D; k
7 x" i- a% d& U0 j8 y+ D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* }8 ]2 h4 X) {+ g. J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)
2 i) V" i5 h! _, s# X$ dA:Cilantro 胡荽叶 香菜0 u! A, _* d+ G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 L1 H% I( L2 q) n. t3 r1 d6 u2 P7 y: q0 {1 R& p5 x3 c1 d' v
60.Allspice is made from:
$ ^: l! n0 {( t 多香果,  多香果香料是什么/ X* \9 M3 I# B. N6 P" Y5 P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# e1 _# ~# |/ X
A:A dried berry 干浆果
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+ ^" g# _1 e, [7 y+ a61.Which of the following are used to make a sachet d'épices?. b' ]& `" e& K* z) [
下列哪些是用来做香包德épices?0 ~6 o- i7 ]  e( b  [& I
http://www.sachetcatering.com/
9 ?* o5 W. Z1 w3 p: T% S9 \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 X$ H% k! d4 [# @9 }* h8 Q5 V. V2 f9 ~" |
62.Which of the following condiments are not soy based?' _; B( j5 f. I+ C/ W8 t
下列哪项不是酱油调味品的?: v6 Q3 `  i$ r+ V& t. O
A:Wasabi 日本辣根7 \' i' y$ x" N! n  ]( R
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) a1 I8 D! t  a- i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:
% v/ w2 x7 s, @. n' k* s( z/ XA:Pasteurization  巴氏杀菌
. D+ U6 u( \6 w( ~6 ]. A, o
0 h! X9 O* I3 K% w64.Which of the following steps is not the correct procedure for whipping egg whites?) h0 [( f6 ~4 w& p, N7 m- k/ U+ Q, n
下列哪个步骤是不是正确的蛋清搅打程序?# w. V& ^  N6 H
A:Allow to rest before use. 允许休息后方可使用。
5 m, z. u6 O! k4 x$ z0 D# V3 j- _$ T/ D% k' m" `
65.The weight of a large egg is between:一个大鸡蛋重量介于:  s3 s! @, T& a
A:56g and 63g 56克和63克
8 B4 K- O6 D1 u, c' b  o# Y7 t  f% i% L" x% b
66.Evaporated milk is a concentrated milk that is produced by removing
; Y, P& X. a* }/ c, j* Q( K炼乳是一种浓缩牛奶 是去除什么做的
/ O3 e- K. f. CA:60% of the water 60%的水  W% E6 m+ U/ U. o' S! J

: c  C( X1 R( D67.A method of cooking that transfers heat through a liquid or gas is:
4 r0 o. }5 [  Y/ w% @0 J一种烹饪方法,通过转移液体或气体是:; X* K8 Q/ {, a/ y+ [) G1 M
A:Convection 对流
; J9 |: s; J+ @9 k
7 B" ?5 Z4 Y  Y+ h* G% C/ I) U! G68.The cooking of starches is known as  烹调的淀粉被称为: _  Y" V7 C  h
A:Gelatinization 糊化% A$ B( X8 {, B  w% u$ ]! V
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* o7 w. \) N" S- `% K# D) ]
A:Braising 烤( ^4 k6 V$ [. A  Q+ E2 Y
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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:; Z* I1 |4 G7 d  Z& W5 a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 L/ g' _$ v" U: n* N1 G/ R5 x
% k' x% l: _/ v( ~( O2 e9 y
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! H" x! i2 h. v
A:Fumet 原汁
+ W% y& t3 ~$ E; R: |. u
" X" R/ {2 a7 @- ~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) Z* V5 n& l! T5 Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( ^' ]% y9 x# ]+ I* A2 c. d8 k

- m2 I: M0 ?. I2 W0 L: q2 {3 ?' K73.Which of the following is a principle not used in stock making?
& Y3 j" }# T. j0 i% ^  c下列哪一项不是用于制造高汤(低汤)的原则?+ ^. d6 A- ?  c1 F8 j
A:Start the stock in hot water.开始在热水中操作+ b$ m; |6 Q* |2 N

" E' y/ }' S& v2 V/ G# V8 {" C74.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6 v" r# _: D. k
A:Remouillage 法语熬汤) C% P' q: @1 Z: d2 {& s, Q
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