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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。1 e' F( U/ r/ n% q' w% `  s
6 N7 v8 D9 c  L) z$ H/ B
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 F0 N" K$ M) m' m& |( F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
# s' I, W* V1 e; v( U1.Which of the following methods should be used to determine doneness in a New York steak?
: a* ?4 C9 a, j1 N0 b  ^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)
1 \( V# d& u# }. e/ ~' V% |* M3 F1 LA: pressure touch. 压力触摸
% |3 A7 k! Z$ ]) z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ w0 |5 ~- P; C1 x: `( U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8 T, o6 W- t+ u- S
A: acid  食用酸
$ e) L! N  E9 Z- i% f3.Vegetables are major sources of which of the following nutrients?
1 Z# p2 p, d4 F/ K% U" [* @# R蔬菜中包含的主要营养有哪些- I- o1 v& `: P
A:vitamins and minerals. 维生素和矿物质。4 l# D9 g5 u3 |& T
4.Cauliflower is commonly served with3 k4 f  d9 {" U- u% l* e; @/ a
花椰菜(菜花)最常见和那种酱汁搭配& |3 x8 M1 K. m1 U
A:Mornay sauce. 奶油蛋黄沙司% ^7 R6 j0 `0 Y- m! s
5.Which combinations of products are found in pie dough?
# L/ u% ?" d5 |下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( d/ _9 [' k( |, c
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 `- ?4 c3 o' F1 Y0 {' O
6The French term for mussels is 法国语青口(海红)叫什么
$ }" Q  Y5 M' S* ~% vA:moules.法语青口,海红- @$ e& q) x0 ]3 @9 y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' K$ H  ^7 t8 {9 ~* \- R5 q
A:faintly fishy. 稍微有点似鱼味# i9 u6 V  p7 B0 q. W9 {7 X
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 o& n# C6 r3 a- b8 l1 w  H$ s
A:2 days. 2天) j! h& u8 `) c" u
9.What are the principle ingredients in ratatouille?
1 T7 e% O" L! f. P: K. F炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- K( S& ~5 A, E/ H' H
A:Zucchini, eggplant, green peppers, onions and tomatoes$ b; F! D3 D& Z& C
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 c; N3 T: H* z. S' B! y3 p10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! E8 {8 v" b2 B) Q+ yA:cook food in quantities that will be used up within 20 to 30 minutes.' r1 V, z; m5 u5 w3 ^9 n
大批量烹煮食物要在20到30分钟内
% a  G, v3 {( H1 N# ?11.What person has the authority to issue a Health Permit?: U  d; }" R! s8 H; U; z
谁有资格颁发健康证(卫生证)。: D7 l8 b5 }! y! ^" J' `
A:Medical Health Officer.& k7 w. ~6 ?" y; K; S$ w8 S; V
医疗卫生官员。& d; Q% ?' e/ G" ^8 V5 g
12.For what period of time is the health permit valid?8 F7 y  F+ h4 R: E
健康证的有效时间是多久?
, v5 G  M: z) U- H3 kA:12 months.12个月
3 }1 c$ G3 W( U6 S, @- l& p13.In the area where food and drink is prepared, the ventilation system must be able to change the air# b) Q. x+ S. g( Z7 s
在食物和饮料准备区,通风系统换气的标准时什么5 ]. T) M% P2 p5 A
A:08 times each hour. 每小时8次
( x) j7 @: ^  u8 d9 b0 u7 a& ~9 ]14。The minimum temperature for manual dishwashing in the wash sink is
( P  f2 H* ^. ~* w5 U手工洗碗,洗碗池的水温最低多少度?" L, M' r/ C" z0 {
A:110 degrees F (43 degrees C). 43度" |; F9 z5 K& c
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% l9 }& |) Y) r. O& H8 d7 H" z; x
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ ?$ l* V$ |6 q- _6 o
A:180 degrees F (82 degrees C).  82度
/ Z4 Y; W2 H% f; S% P. U16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 D) X: e% m) o' w用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)+ R' y3 c4 g9 o7 B4 I5 g5 K
A:en papillote.  法语自己理解
2 [+ }# K+ [2 _% _: v" C1 _17。Wing or Club is considered a+ r5 o* I4 l$ Q+ r5 S9 C. t
翼和CLUB 被看做是一种...# E6 h5 D! \- l0 L3 G- l3 _
A:Bone- In Cut     带骨切
: ~8 C8 K) }5 c2 g& j: o9 X+ e18。New York is considered a   纽约牛扒被看做是一种6 |+ B5 i  T( Z1 `
A:Boneless Cut     无骨切4 k6 u) ~  X& x0 \" V& F0 L2 N) h) c
19.In general, a court bouillon for freshwater fish will contain
4 x, C& Y: c! b+ g6 \# M; M% R/ P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" w2 J4 d* c  G
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' a" H% G" Z4 n" t0 ?& C  b和做海水鱼同样数量的调味料和香料% [2 |+ o5 h2 `4 W
20.Anise is very similar in flavor and appearance to
4 f" \5 m0 _# b( z八角和下面的那种原料有相同的味道/ ^, B0 c9 r, }, P& J) l
A:fennel  茴香
# ]5 d/ w% X$ k21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; T# |, C% z* W+ J* s" s
下面那种原料更像大葱且有平面的叶子8 b+ X2 H8 `/ V
A LEEKS  似蒜葱 (这边人叫京葱)6 _* P6 @" ~9 R, d
22.Which of the following cutting shapes refers to a small dice4 ?* M5 r! n' u9 @
下面那种刀切形状指的是很小的粒(末)
/ z, M: p2 K, e4 W6 b; rA:Brunoise. 法语: 粒或者末,先切丝在切成粒。; P1 [6 k! c. Q1 B1 P6 U. u
23.Oil is added to the water for boiling pasta in order to
7 }8 @6 w# l7 E; v  r0 O) n6 k/ M向煮沸的pasta (意大利空心粉 )中加油是为了$ ?# {, U8 h8 i; y  v* B# z! B3 K0 ~
A:prevent the pasta from sticking and to minimize foaming action.
" I' W( g# d  Q- _$ g2 V' ~) @防止面条黏合并降低发泡。
8 k% x. P$ k* a$ p, B2 D9 ]( [6 M24.Which pasta dish features pine nuts and basil?
4 ^' x+ K: e: y1 }0 k6 k下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% l2 t$ ^3 e# b0 S. [A:Pesto.一种绿色的意大利面酱 5 {3 F8 Q, x/ J7 G- D2 h' v$ H1 M; T
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?  \* `' X) ~+ j6 e
下列哪项是一个春天的蔬菜类似于菠菜?7 X" }& ~3 l+ ?. r- b8 O7 l
A:Sorrel. 酢浆草。
* B8 ~' Q+ [, ^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:% O5 h! ^4 H- B
哪位厨师最早带来高水准浮夸的美食
; R2 u6 N4 e$ f: T! qAAntonin Carême 人名 安东尼·卡罗美
. v6 }$ `  w7 t& n' {  O; e7 n: o' |
" ]5 p# n9 c& w  h# }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 y( O9 v. |5 r% R: Z7 b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 x5 D# S! ]  T; G& F! T( g1 a
A:Cast-iron stoves         壁炉
% }" L/ o: Q# ?; o2 Dhttp://www.usstove.com/products.php?id=6
7 L  {' J( {" o" ]' z) B) Z- c
7 [' Z* K, `" ~0 s28.The French term used to describe the roundsman, or swing cook, is:
( Z: |3 m8 V" p/ W+ W法国术语,用来描述roundsman,或摇摆厨师是:
# E1 L! o, m: P/ vA:Tournant   图尔南, M9 S% v& p4 l/ v3 k1 c

: E* }. @8 Y, ]# {+ a: R! T7 l29.Another term for the wine steward is:4 ?  `0 B2 T. l; q* g
葡萄酒侍酒师的另一个术语是:: N9 f& V$ `0 k. _
A: Sommelier 侍酒师1 `9 E& f. }5 j2 y2 s
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30.Molds, yeasts and fungi are examples of a:+ T0 L" p; f! ^+ O! `
霉菌,酵母菌和真菌是一个神马例子
3 p! h6 L- T- T1 s: r, YA:Biological hazard 生物危害( k) t: @: j( X" g. u! I+ d

$ w5 F1 r; I7 w/ ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" ?5 r! K. ^& T$ X& r根据加拿大食品检验局,食品的危险温度区在多少之间:
! F& X- n" ]* o) b$ oA:40° and 140°F (4–60°C)     4-60度: [5 q0 a; m6 J) x4 A
) t# E; R% C7 m
32.All bacteria need the following for survival:
& r0 i! C! q+ j所有细菌生存需要以下哪些内容:2 |6 M% T; _8 S) D, }( U( |
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- P, M  K& l5 o, v

' B8 i$ x& n" E1 N5 x33.Which of the following correctly represent critical control points in a HACCP system?6 |) v5 H1 ?; M' K" A- b9 A
以下哪项正确表示了HACCP体系的关键控制点?
& R/ P+ x) U' G# E9 c4 ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) z. N8 ^% ~' l+ h  ]% e4 d. x) s食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 y4 O; Z6 X, R7 J
/ u4 b2 P* s+ S/ a
34.Which of the following is not an example of a carbohydrate?
6 z2 A( h8 W' @# ^% `, V) {( I! q4 s下列哪一个不是碳水化合物的例子?
9 r# r  ^( d% j; U; }# D6 o" \9 O# TA:Essential nutrients 必需的营养物质
+ n# |$ I* {( V0 y' j+ W, E7 u3 b
" b8 P4 b& v6 O9 n7 k* p) s; S& `+ F35.The process by which a liquid fat is made solid is called:* t, l# `& x' ]( U
液体脂肪做成固体这个过程叫什么4 U& [6 E+ K; s0 S
A:Hydrogenation  氢化
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  d8 M# k( v( l( ]( g+ o2 E& \' P$ \36.Which of the following is not an example of a fat substitute?# e) n- s  z$ t. h4 h: V
下列哪项不是脂肪替代品的一个例子; K2 R# S8 Y8 t) [8 f7 j& s+ z
A:Acesulfame K  安赛蜜K表. |1 ]  t: z5 c3 f
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37.Health Canada requires that a product labelled "fat free" contain:) e) `3 h$ p9 m
加拿大卫生部要求的产品标有“不含脂肪“包括:8 _! @# X, g, m7 p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 V, }, ]( P! ]' t+ B, B, U  m
6 N0 K9 N* j; g$ B- F$ S
38.Which of the following is not a problem associated with converting recipes?+ @/ Y/ d: h2 M6 _
下列哪项是不相关联的转换配方问题?
) W8 ]; {+ c5 d! Z( nA:Unit cost 单位成本
* G2 ^& [) c  G+ N
; {* e  I+ Q/ p8 j: C* Q! B9 S. s/ i) @39.The condition or cost of an item as it is purchased from the supplier is called:7 W" E0 h$ c/ A8 o" k) G
从供应商采购的物品的品质或成本叫什么7 c2 `7 |, C. C1 L& y' ~1 r" e& o
A:As-purchased cost 购买的费用) f, |2 e- G' ]$ i
+ N* _; A# |. M
40.The amount of stock necessary to cover operating needs between deliveries is known as:: C9 {- T& s8 [' r/ d6 D
在新货到来之前用于日常所求的必要库存量叫什么" I! G4 b& D6 I; T; d; A+ ]
A:Parstock 基本日常最低库存
6 E8 H/ A  `: |% [5 g$ t" c" n  s! @( N; B, z$ V0 u
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 o+ a+ f7 G# G! R# S: X下面那个缩写是用来表明正常库存流程?- L7 u. e% u% f/ Q
A:FIFO=FIRST IN FIRST OUT 先进先出  n9 T% i( i5 _- ]7 B! ?
9 g( H4 }7 q# T* b/ ~6 T
42.Which of the following knives is used to turn vegetables?& I7 S4 p' N! n. H, W
下面的那把刀是用来打开蔬菜吗?4 P* S& ]0 @& [
A:Bird's beak knife   鸟嘴刀* m$ \4 v& ^2 w" V* P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ t/ ?% J4 \. K% u

1 v7 T' s+ q: Y! D( P6 d43.What is an instant-read thermometer best used for?
. K. `. n: r' B  g- H$ l9 {即时读温度计最好用于那方面?6 k- Z0 `$ a4 [& S
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, O' ^3 l3 f! {0 e
- n5 a0 b$ Y0 T8 R2 i+ F" H6 s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( U8 A' b0 t" @4 p' Q6 w2 m
下列哪些金属材料受热均匀,通常用在铁板而且非常重' _- b6 G2 }. T
A:Cast iron 铸铁4 O- L0 @. O! u' K; p. y; e3 x% q

8 c& O% J  R+ c* j' a  U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" Q( J) ^0 m6 _. @& g: U) w( M& z哪件装备下面有一个可移动的碗和一个S形叶片?* W2 E8 h2 u3 y
A:Food processor 食品加工机% [" e, d* U0 o: A
http://www.google.com.hk/search? ... iw=1263&bih=572! a0 k4 G; Z/ }" @+ c

, W- m: [% b3 w+ t, K9 f46.Which of the following is not a rule for knife safety?
- T. m, v5 t! ]% L5 g下列哪项不是用刀的安全规则?
$ U& m5 j+ V" P% R+ MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( l- \  _3 P, X$ K

9 ?! e; v% K, h. W2 A- f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 m' ~8 X% @1 }9 r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" V* k5 W* d# f6 U, k: N( [4 _
A:RondellES
# _( f  y: k) J- r+ Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" h4 d; [6 w2 ?9 l, M1 H& z

! d4 D2 i3 v7 c+ X6 P48.Which of the following is a diced cut used to garnish soups?
8 w/ O/ n. Y9 [& r# M3 H下列哪项是切成小方块用于汤的装饰?/ z/ _+ H3 r5 T# V2 ~4 p
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ T, G) x3 O+ J6 n. ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: C# K$ E4 A* j; E5 v
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!!——' R' _- ~* \% e! u  R
A:Gaufrette
- h% w( P; P- r. Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. C# n1 @' P1 r- Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. r* z& L7 r9 ~% O* j9 O2 e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) w# S  L9 o+ ?% 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)
5 E) L; |  c6 I; {! b! XA:Cilantro 胡荽叶 香菜3 X- n  b- S7 |3 }* h0 f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
; r2 E) c" h# d# n 多香果,  多香果香料是什么
0 T- b4 `! h  e7 F3 i: ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: I8 O1 L0 G, R1 p9 d( ?/ FA:A dried berry 干浆果
/ R/ H. l4 v8 N. _1 ~6 |: r1 @' k' I& o2 y# T+ ]
61.Which of the following are used to make a sachet d'épices?/ W% f/ d( c1 n; ]: z" T- Q
下列哪些是用来做香包德épices?1 K- b  y. `7 A( ^1 k9 e! G
http://www.sachetcatering.com/3 w: ^4 D* `& g9 Q; Y- B& e( J, V' V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 Z% Y: B0 W5 ]- O, G  a
, |; e& U1 I1 ]3 F
62.Which of the following condiments are not soy based?
0 T4 v6 e/ J- n" |下列哪项不是酱油调味品的?
+ r3 H: }( o- w# ~6 \( VA:Wasabi 日本辣根
! f3 X  Y$ D: U" }, F3 S; U7 p: @) F2 d+ k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" w7 k" `# U& G7 {' I# l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:+ e- |6 b0 O$ I. ^
A:Pasteurization  巴氏杀菌$ R- N- Y7 F: c7 I- |: ?; M# q$ Z

+ K3 @( V9 }- m$ z( U5 b64.Which of the following steps is not the correct procedure for whipping egg whites?
2 y; t% _; e) m+ q6 D) L1 d. a8 {下列哪个步骤是不是正确的蛋清搅打程序?# E: n3 l( J, k: D
A:Allow to rest before use. 允许休息后方可使用。, b3 q/ ]3 F9 [& @9 ?  B
2 {8 d# [' n' G6 C2 |
65.The weight of a large egg is between:一个大鸡蛋重量介于:( D5 N. K) _: |
A:56g and 63g 56克和63克
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0 g7 C+ S. I6 T8 p66.Evaporated milk is a concentrated milk that is produced by removing9 K! P( O) T# b% `& W) Q7 p$ I
炼乳是一种浓缩牛奶 是去除什么做的% X: f1 _9 q! V' P
A:60% of the water 60%的水
5 V  L& S/ k! e1 Q1 h  U8 {9 `0 t* ?( ]) m
67.A method of cooking that transfers heat through a liquid or gas is:
6 m. U6 \9 z* |+ M+ Q一种烹饪方法,通过转移液体或气体是:+ N2 O% F: x3 \
A:Convection 对流2 N! i7 v; C, C8 m

( `' R7 W( r* ~* L2 F9 k5 P68.The cooking of starches is known as  烹调的淀粉被称为
; u' f; W- i  n( d' j, |  }  fA:Gelatinization 糊化7 e  e; V) V  Z% [: W7 m8 a- ^- Y

" t$ Y' X6 U1 V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- }! v0 a9 `. s- }& k1 j( g
A:Braising 烤
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& k; ^* c/ a2 x3 \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:' W$ P" x8 n" _, \0 E8 q/ C+ g
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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" R8 F8 i& F! P' D7 o9 b. E71.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
: V( D! ^3 q; M0 i' bA:Fumet 原汁
3 z. s, x4 G8 c+ N2 z2 E* v/ x& e! g2 w+ 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2 `  w) B0 d; h5 J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 Z+ F4 Z+ ~2 a$ U7 s# b- D% c5 j- m4 G; ~: O3 g3 ?7 M
73.Which of the following is a principle not used in stock making?
) `, C& I4 {) ]! i  B5 R下列哪一项不是用于制造高汤(低汤)的原则?/ e0 ]/ |  M# ~' H; ^7 d7 ]
A:Start the stock in hot water.开始在热水中操作
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0 H/ t3 r4 o* Y. S; o74.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
- I; w7 B6 c8 n& W6 p- D( ?6 aA:Remouillage 法语熬汤
6 N4 B% n. x$ b& [5 n9 e1 Y% Xhttp://www.haibao.cn/blog/post/176242.htm
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