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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。) U+ L' {- v0 G5 @
8 J6 }* U  ]/ J# P+ E& l* 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。9 [. \# U+ a% D# u) P3 B3 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
( V; }. y5 w7 k, ]1.Which of the following methods should be used to determine doneness in a New York steak?5 @: q; U( M  I8 d& 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)+ u2 ~# D6 q; ?) ?2 ^# A1 J
A: pressure touch. 压力触摸
/ r* k+ G8 v" V: J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& Y$ ^8 J: a% j0 s$ r5 ?) q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% Y' b; c- Z6 e6 ^A: acid  食用酸
( x1 Q6 ^9 k- q4 B# @- M3.Vegetables are major sources of which of the following nutrients?
% W; b  f7 y  g% r1 [8 v" g蔬菜中包含的主要营养有哪些# v7 ~9 T* c6 l! T; I' W7 F. h( @
A:vitamins and minerals. 维生素和矿物质。
+ ?6 C0 Z8 B( @2 f  Y/ s! }4.Cauliflower is commonly served with: O* F* K/ a4 Z; v! W/ t
花椰菜(菜花)最常见和那种酱汁搭配
4 L# `' `, n* L. B/ nA:Mornay sauce. 奶油蛋黄沙司2 |6 @; Z0 _; S; H; k
5.Which combinations of products are found in pie dough?
  ], f. j6 u- ^% w8 t; n下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 G% m" k1 i8 v4 p$ D2 u$ BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* {/ A! Y- a' D0 g/ v, f$ P! \
6The French term for mussels is 法国语青口(海红)叫什么. b% I2 w4 Y7 k0 A
A:moules.法语青口,海红
. f( ~, d" a9 M& _7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" k# S- Q1 {2 e  d4 e& Q2 _  LA:faintly fishy. 稍微有点似鱼味1 s0 I6 W' ^8 _8 C/ }4 d4 P! c, ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% k" z0 O/ {/ S- l7 S: ]A:2 days. 2天. x, w) G8 x5 @7 R
9.What are the principle ingredients in ratatouille?
: q9 y2 m% V1 _6 ^3 O* S炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* o' L: L; F+ |- n0 ~# `) CA:Zucchini, eggplant, green peppers, onions and tomatoes
3 I7 A0 [  o7 L& N西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); ^4 x( G* ?& g2 k* _- q6 _4 o5 c1 b4 C
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 P7 {. y2 [" b: @5 z; A
A:cook food in quantities that will be used up within 20 to 30 minutes.7 R. x- C: N$ d
大批量烹煮食物要在20到30分钟内
7 _) @4 Z8 ?0 _11.What person has the authority to issue a Health Permit?5 I* t1 m. ]9 c. S  y+ t; b0 q
谁有资格颁发健康证(卫生证)。
3 Q$ a6 R) u& f8 gA:Medical Health Officer.+ M1 w2 e, m' d0 o
医疗卫生官员。
) `( W. E; g# p# t, ^3 H! Q12.For what period of time is the health permit valid?7 u/ i5 h$ X  A; o
健康证的有效时间是多久?
, r4 K5 R, i# S/ p. PA:12 months.12个月
: m3 M/ f; j+ {6 `" x% U( Z% ?1 g13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 d6 Q" e1 |- t! ]7 a5 l1 F! @" G3 _
在食物和饮料准备区,通风系统换气的标准时什么; s2 B# [" ?& a2 w7 }
A:08 times each hour. 每小时8次
# u; ~/ a+ V  K14。The minimum temperature for manual dishwashing in the wash sink is+ l1 j$ S5 a) I( r9 ^+ @
手工洗碗,洗碗池的水温最低多少度?+ s* E3 g& ]( s. }6 f; A( e
A:110 degrees F (43 degrees C). 43度
; Y; b( i( |5 F* J0 Q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 d! V" z2 _# N+ N5 o! z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" H; x. c$ L7 F6 i7 n5 [% H* ?8 Q5 m6 `
A:180 degrees F (82 degrees C).  82度2 O) q3 K% ]1 b/ C7 f
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( x" c# R% I' V0 Q. n6 @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 n) [* b4 q  j* L( N+ E3 C: _A:en papillote.  法语自己理解; H/ d( l" w- V8 c- d
17。Wing or Club is considered a
# x7 W7 ]+ x* e4 n' s: Q8 y& h& ?翼和CLUB 被看做是一种...
1 f5 R  O$ G, t( q& @A:Bone- In Cut     带骨切
) S; M' {2 H5 I2 f/ j) S18。New York is considered a   纽约牛扒被看做是一种8 x  k% I/ [" j( c8 s
A:Boneless Cut     无骨切: s' ~; N- @0 w2 l! e
19.In general, a court bouillon for freshwater fish will contain
, L* R( C; d& ?, v7 l5 J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
- _$ a6 k3 i' b' q* FA:the same amount of seasonings and herbs as a bouillon for saltwater fish.) p- M- g" |, {5 ]$ g% G& y
和做海水鱼同样数量的调味料和香料
. S7 o$ j% `2 r+ u& l20.Anise is very similar in flavor and appearance to
; ]$ ]* m/ x% p8 c( V八角和下面的那种原料有相同的味道7 M( I' Y! b8 j( V* y
A:fennel  茴香7 w2 s5 w0 }" F' e" {. ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# o/ i; s# y4 X7 V) l下面那种原料更像大葱且有平面的叶子
! T- k0 F. z/ j( G# L# lA LEEKS  似蒜葱 (这边人叫京葱)
% h$ K) j# ~1 A' H  R- z22.Which of the following cutting shapes refers to a small dice
3 z% q1 X0 r& D/ A& _% [( X* A" `下面那种刀切形状指的是很小的粒(末)8 \( m+ l; F/ \  N, B! j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ r" N) r# ]0 ?8 Z  d* J& p! V
23.Oil is added to the water for boiling pasta in order to; z3 b/ Y  F$ ]  \4 T
向煮沸的pasta (意大利空心粉 )中加油是为了  G* E) W/ |5 |
A:prevent the pasta from sticking and to minimize foaming action.
+ b3 W6 T0 w- F5 }防止面条黏合并降低发泡。
3 P2 N4 V& R' e' v& t4 P24.Which pasta dish features pine nuts and basil?) z2 R4 O  k6 e. {
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( o3 Z# D5 \( b( }/ M
A:Pesto.一种绿色的意大利面酱 0 |) a! K) S' s- J% J
http://www.tianya.cn/techforum/content/96/563836.shtml
2 u' X, v4 A3 H1 G5 O1 K9 T( i# A  T& N/ u
25.Which of the following is a spring vegetable similar to spinach?
. ?& o8 N+ L( S& o( \# \下列哪项是一个春天的蔬菜类似于菠菜?' S" A8 u3 ?5 T( y. ?' f% {
A:Sorrel. 酢浆草。& C, v- q+ Z: `
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?
鲜花(33) 鸡蛋(0)
 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:8 F# r8 x; [6 ?6 F6 C; i
哪位厨师最早带来高水准浮夸的美食
1 i6 t* L" v; SAAntonin Carême 人名 安东尼·卡罗美( _2 `" q; r, v6 f

/ `0 J! l; M' K0 a) O7 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 t0 _/ A9 v9 e2 d5 H+ T/ o8 ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& Y! N8 d+ o& k& F
A:Cast-iron stoves         壁炉
& S7 v$ r# f8 O; M' k: g; Jhttp://www.usstove.com/products.php?id=6
1 w5 P1 `& v, h
4 x3 Q! R" d0 O' F28.The French term used to describe the roundsman, or swing cook, is:- q# Z7 q, e* ]% ~1 V9 i
法国术语,用来描述roundsman,或摇摆厨师是:
2 ]( C8 @4 F; ^A:Tournant   图尔南2 Y" _2 l3 o( @: M3 r' R
% S' X, z9 h& w. A3 [. U; W
29.Another term for the wine steward is:
3 E7 j4 Y" z: m2 E6 g" n" e' n0 ^葡萄酒侍酒师的另一个术语是:% j/ i, M  j$ i# \0 E9 s
A: Sommelier 侍酒师
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* n6 x' [7 c1 t: `' E30.Molds, yeasts and fungi are examples of a:
1 J1 Q/ S8 m: [4 T; r8 P霉菌,酵母菌和真菌是一个神马例子
3 D  }4 H5 u6 J9 vA:Biological hazard 生物危害
- r" ?; f+ Q8 G" H; j# I; K$ B" m/ o/ a& R+ [: e
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& ^, R8 o+ A+ L根据加拿大食品检验局,食品的危险温度区在多少之间:
2 I( g, A/ J3 e9 BA:40° and 140°F (4–60°C)     4-60度
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4 D! G+ k5 O7 D32.All bacteria need the following for survival:: g- l, r% r6 M; X1 A
所有细菌生存需要以下哪些内容:
2 U9 R) [. X, _# DA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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6 b! j( c6 Q/ f33.Which of the following correctly represent critical control points in a HACCP system?
3 E: b' Q3 n/ r! m" f以下哪项正确表示了HACCP体系的关键控制点?
3 u5 }; Q' s, \+ s! l7 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 f% J: Y  l/ e1 X8 l7 Y' i& O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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% @/ g! v! T* o( x) L2 G' |34.Which of the following is not an example of a carbohydrate?
! m0 P* W% w) h0 E' v- ]: [下列哪一个不是碳水化合物的例子?
% a( J! U! q9 o4 B$ ]# NA:Essential nutrients 必需的营养物质
8 @3 i( F- u7 K$ D5 h' H8 F
2 ]5 e8 D+ F+ H1 t  u8 o35.The process by which a liquid fat is made solid is called:
/ x# [; U6 a" }- t1 T$ V液体脂肪做成固体这个过程叫什么- a( W! R+ X# {8 q  g
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?$ [# k4 O1 ?/ O5 d
下列哪项不是脂肪替代品的一个例子
! E" g( O, a: Y$ y/ A) X$ B1 Z1 Q. xA:Acesulfame K  安赛蜜K表! t  ]5 b/ w* T' J3 Z
! ^+ M2 A; l- Z2 ^' h# T$ Q1 E9 j
37.Health Canada requires that a product labelled "fat free" contain:
1 ~3 Q( u: l. b) U% a加拿大卫生部要求的产品标有“不含脂肪“包括:
6 T2 k' z' \$ M9 Y- D, j5 Y0 tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, m( ]. C" e/ Q5 m
- x+ O5 x' \  M; V9 a2 V' c
38.Which of the following is not a problem associated with converting recipes?
# a/ @! q# L, J. H5 R8 E下列哪项是不相关联的转换配方问题?+ z- w/ x! t: c% k4 ~* o9 _
A:Unit cost 单位成本
. R) u- {/ V4 X. h! s6 @7 s) A
5 w1 B! c5 K- N39.The condition or cost of an item as it is purchased from the supplier is called:
7 I# N! q: i, l. y从供应商采购的物品的品质或成本叫什么# A9 |0 }6 P8 g1 `$ T$ `6 M
A:As-purchased cost 购买的费用
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6 h: U+ [& t; J4 k7 _$ ~9 X40.The amount of stock necessary to cover operating needs between deliveries is known as:
% b" J6 y. \' o8 M: V& i在新货到来之前用于日常所求的必要库存量叫什么
' [2 r9 d( S9 O  v7 t9 _, ?/ z5 u/ v" rA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?) v6 M2 d! b7 I4 w% ~) S* w9 e
下面那个缩写是用来表明正常库存流程?; }6 Q6 |% N0 o5 A" J8 [) K
A:FIFO=FIRST IN FIRST OUT 先进先出" y6 W" z( F  Y; H) f) w+ w

2 k7 b3 H; y, e+ ~! |42.Which of the following knives is used to turn vegetables?
, t" t* J, _; E8 f; Q/ p下面的那把刀是用来打开蔬菜吗?
7 p5 o. v5 W* w8 {  u' n' {! w) wA:Bird's beak knife   鸟嘴刀$ h. R! Z/ K( N  p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 t3 `) v& x, X

. T! Z* l) @% x43.What is an instant-read thermometer best used for?9 B1 u& X) h- _
即时读温度计最好用于那方面?
6 @  d: T" Z6 s  v* P3 MA:Checking the internal temperature of a roast 检查被考物品的内部温度. K" [9 N$ g8 t; a
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" h5 O, M- C$ y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 i% J$ K! s6 V5 s; Q; ^9 nA:Cast iron 铸铁
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3 a5 ?4 x" f4 |: ]4 _( x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, l5 [0 `) T3 r哪件装备下面有一个可移动的碗和一个S形叶片?/ J. k7 q9 c7 h7 J0 e. A
A:Food processor 食品加工机* ^. k# e- J1 R/ f- Q4 u
http://www.google.com.hk/search? ... iw=1263&bih=572- \" K. F' ]& U/ g+ H, Q

! E2 P; s4 [4 |2 b' i2 G. K7 ?% |46.Which of the following is not a rule for knife safety?3 \) ~5 p1 x, \2 n2 N
下列哪项不是用刀的安全规则?8 Z, q6 o6 @. \' G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ w5 Y0 x5 j" P+ A5 m
8 y% |4 T' B+ w: y& Q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. t- ~: x/ v/ o) R# B% l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 @( f+ X* G$ O7 e' h* q
A:RondellES
9 ]  Q! l. V9 H& d/ }$ w7 Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( v: l8 a' E3 \" f3 j
1 k  w# x, L- u
48.Which of the following is a diced cut used to garnish soups?3 x$ c9 a5 ?; y7 H+ s) V
下列哪项是切成小方块用于汤的装饰?6 r, f9 I- q; ]. ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 k) {; F( f1 D3 |, ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, b# a1 e( p; H3 c
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!!——
3 [! P6 j6 {7 _  o& cA:Gaufrette
% v4 B$ W+ _  k! j$ Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 _% L2 I! G! B. S; p, hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 J) ~7 b4 `; `) \' x2 vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ U/ J, `5 f5 B1 a

8 `$ A9 ]" u) ]/ U  I5 c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: n* S& u( _5 u3 s( X' W
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)
) {) t5 T, D3 F( QA:Cilantro 胡荽叶 香菜
3 T6 z) l4 ]  o' c: Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  C6 J3 P6 m2 @1 y
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60.Allspice is made from:3 |. S6 O. E4 T' i* S
多香果,  多香果香料是什么6 c  i& O. D, ]5 d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, |( J, k& A/ l- j) j& ~- G
A:A dried berry 干浆果
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9 z; x# b5 b! ~61.Which of the following are used to make a sachet d'épices?
4 C2 _& p! v. D, e( y, L" I) z# N" ?下列哪些是用来做香包德épices?
; U+ I7 o! I  P4 I- }. i( n; ^http://www.sachetcatering.com/4 Y& e, R& `) R3 c7 M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?+ L6 d0 j- Z5 R& x
下列哪项不是酱油调味品的?
* @& s1 q' ?' x8 t$ S# Y- }8 dA:Wasabi 日本辣根
% M5 y/ Q( D7 N# |( V3 ^& h% R4 @" A% r$ a# [6 v3 v. J9 n" R
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 I) \" H: P4 b$ {4 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:8 E! N" k9 k: V6 f
A:Pasteurization  巴氏杀菌! r/ U2 E7 c, M4 c

1 z# f1 H5 W9 u64.Which of the following steps is not the correct procedure for whipping egg whites?
  p3 N0 H1 R% I4 v- F! S下列哪个步骤是不是正确的蛋清搅打程序?. j: h1 Y& \2 R' k
A:Allow to rest before use. 允许休息后方可使用。- e" N) \0 Z; n" ~/ n% F' _- r$ T
2 w1 K2 z- Y, L1 N6 [
65.The weight of a large egg is between:一个大鸡蛋重量介于:
" N% Q% e8 v9 mA:56g and 63g 56克和63克
# o7 B8 s5 }; c$ l6 a4 q: f3 S( J6 ^, O/ }# `( h" k) G1 T
66.Evaporated milk is a concentrated milk that is produced by removing0 ~6 F# J3 {$ T+ {
炼乳是一种浓缩牛奶 是去除什么做的
' `9 _- ^, R9 t" `% GA:60% of the water 60%的水
- t3 ^  a- {4 b0 a0 t7 P+ J( w, K9 h9 j2 X1 J* u+ l% [
67.A method of cooking that transfers heat through a liquid or gas is:
( X) D3 K, @+ u/ R3 z- _一种烹饪方法,通过转移液体或气体是:, q( g; y4 D1 p) o" ]
A:Convection 对流
' R  B+ [  k! H1 G
$ c, S( F2 @- N3 }- H  U68.The cooking of starches is known as  烹调的淀粉被称为* B6 N+ Y+ Z& [4 c/ D* n: w
A:Gelatinization 糊化& p4 j5 Y% S8 C

4 ]+ s2 V( R8 k* Y! T8 G3 ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" ]$ C& ]2 u  h* ~
A:Braising 烤4 p8 A  M$ s8 z" ?9 G$ s3 D

/ L6 g% W) J+ g( B70.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:! l7 }0 f8 k$ a+ H1 |; }9 W
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 O2 u0 f( ?" R

) s, A( A) x% t1 I* j& M1 t71.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 X- }9 n4 Z. d. f8 ^2 ]9 m2 N6 aA:Fumet 原汁& U+ G) x/ d/ q+ A  I
: J* ?( C8 m/ w
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
& r; p8 Q9 l6 g7 O7 jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜, n0 O* O1 ?3 ?; _+ N( B2 Y! l
' u3 }  ?) _% w5 T& B) `7 V8 J
73.Which of the following is a principle not used in stock making?3 q9 G: Q  J: m7 H: S& f# J3 Y
下列哪一项不是用于制造高汤(低汤)的原则?; S& ?5 }8 ^+ M9 p: e
A:Start the stock in hot water.开始在热水中操作3 G( A) b  H2 Q; o& w" D
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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
( ]: ]$ ?. _  j( jA:Remouillage 法语熬汤* [3 Q  \2 h1 c4 H$ [. \
http://www.haibao.cn/blog/post/176242.htm
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