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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。
, `" M/ j0 F2 C
" e, l' l# U  ?; y$ A; g7 Z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。
& p, ]* O  [" W% u" T/ ]6 @- S另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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* ~7 R! O& \7 X( C3 u! f9 b9 ?
1.Which of the following methods should be used to determine doneness in a New York steak?' f7 [4 `% `6 I& T
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)
( ~- B9 m( B: _A: pressure touch. 压力触摸$ k+ U5 r, z* d9 z2 I
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" N% ]  B+ L8 G, g1 L9 c" o
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# W' ^; U) r/ j7 X3 K- W5 H* E
A: acid  食用酸
1 h' }- b0 O) t) n3.Vegetables are major sources of which of the following nutrients?/ W* Y( j- G1 y7 `& Z, [
蔬菜中包含的主要营养有哪些
" [' m* z$ _6 R! IA:vitamins and minerals. 维生素和矿物质。8 x; `# T. G0 A) C( h: a( q
4.Cauliflower is commonly served with) I1 N0 N4 {7 L; F* [) {+ ?
花椰菜(菜花)最常见和那种酱汁搭配
" C8 b+ N( P3 b3 b4 KA:Mornay sauce. 奶油蛋黄沙司3 P6 s/ v  l5 F, B0 X/ N
5.Which combinations of products are found in pie dough?8 a* C0 g9 f$ K/ l% n  q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ B9 `4 `8 X; N0 y* I- @' y( S* yA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  K7 X: M. N- p5 O
6The French term for mussels is 法国语青口(海红)叫什么
7 P3 d; q! {& S  \/ f/ EA:moules.法语青口,海红& I% p$ f+ Y# A1 r
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 o3 H1 U( h; TA:faintly fishy. 稍微有点似鱼味9 h7 ^8 q. j6 i6 N5 a5 H) O
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* s: X/ r; f1 ~A:2 days. 2天: f8 h3 x, \- v5 d) G
9.What are the principle ingredients in ratatouille?
$ k9 J" V' |- ?9 `1 }# m2 m7 u炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& n( u6 w6 ?  c1 A. R; b& O
A:Zucchini, eggplant, green peppers, onions and tomatoes
9 G4 t/ a% u; g, b# K8 s- c西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 n, V  ^" A' L% ~2 Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  U9 [* v5 z9 L; ]3 R
A:cook food in quantities that will be used up within 20 to 30 minutes.3 f( T: e: ?' v: T* @$ l: f- Z
大批量烹煮食物要在20到30分钟内5 o7 z, p, f# w3 {) x
11.What person has the authority to issue a Health Permit?, D5 p( Z- o5 C. ~( D8 y8 Y4 n2 R: D
谁有资格颁发健康证(卫生证)。9 W/ |* E* ^' I) }1 I3 U8 Y, n
A:Medical Health Officer.
8 t9 s  X7 U. q7 `/ v% P6 `- A! D医疗卫生官员。& q" A; j6 F/ z) e
12.For what period of time is the health permit valid?
: W+ p5 y  F+ T- M2 R# m0 D健康证的有效时间是多久?! ]# Z1 ?/ ]4 S* y, V' r
A:12 months.12个月" r& g* ?9 q: w
13.In the area where food and drink is prepared, the ventilation system must be able to change the air# R' K& n) s& D! y' f& h' ]
在食物和饮料准备区,通风系统换气的标准时什么
; z9 V: }* d4 w) A  _A:08 times each hour. 每小时8次; \! x! c( ^2 A7 P5 B! o
14。The minimum temperature for manual dishwashing in the wash sink is/ i* s5 Y1 m) g0 A
手工洗碗,洗碗池的水温最低多少度?( }# q) K$ ^4 y# H3 T/ o( }
A:110 degrees F (43 degrees C). 43度
3 o5 O: ?% |5 F: Q' N1 q7 K$ e15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 v9 `% m, o: ~, J! h用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ z" G' ]* V. @; c7 H" \; W6 r- |' x# J8 [" aA:180 degrees F (82 degrees C).  82度
$ l9 l* ]; a0 s) A% `& r5 ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" K4 i( G- R7 b8 t用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 j# B* Y: ?+ T" q, aA:en papillote.  法语自己理解* a( n' @; D+ `4 a, {  K# l
17。Wing or Club is considered a
2 ~( d" n" |- i% i/ j翼和CLUB 被看做是一种...
. R+ |8 u) \7 |/ aA:Bone- In Cut     带骨切$ R) L4 S- N" _
18。New York is considered a   纽约牛扒被看做是一种5 D( P# l* B  C; K
A:Boneless Cut     无骨切& ]# u+ J. D  J
19.In general, a court bouillon for freshwater fish will contain  J- U! j8 d* g# b0 Y. O$ k2 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
* m' j6 \1 I# g" I( UA:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ I: z( G" C5 D' y; T
和做海水鱼同样数量的调味料和香料- ]) a7 a: p8 }" P
20.Anise is very similar in flavor and appearance to
, I/ ?2 N, S4 c% a9 x( a八角和下面的那种原料有相同的味道
, m9 _6 B- B- k7 h7 NA:fennel  茴香% k  a0 c" A* V+ y5 N
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  E/ u2 ^& L% `# b7 F( K' \
下面那种原料更像大葱且有平面的叶子' x& g, U9 T0 @, J9 n
A LEEKS  似蒜葱 (这边人叫京葱)
$ a  k( A, T0 Q3 d1 S0 ^" S22.Which of the following cutting shapes refers to a small dice
% j5 l/ A6 D6 b* L$ L下面那种刀切形状指的是很小的粒(末)
' }4 r2 s- F7 N- h: |A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* ?% F, A$ J: ~1 X: F, @3 C23.Oil is added to the water for boiling pasta in order to% b4 L& H; b" t% b4 H/ D- W
向煮沸的pasta (意大利空心粉 )中加油是为了
& D8 j5 I: q: J) qA:prevent the pasta from sticking and to minimize foaming action.; l1 k) Y1 T" D) h: a
防止面条黏合并降低发泡。
  o6 m/ [" Z( ?( u0 Q% V24.Which pasta dish features pine nuts and basil?
, M0 w; {$ P) K+ U( U5 P下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! Y( L' N7 N) s9 K
A:Pesto.一种绿色的意大利面酱 ' S2 H) p9 }/ p5 h! @3 q
http://www.tianya.cn/techforum/content/96/563836.shtml- ^' c8 d- J/ P1 H

) f& h& q+ Y8 K5 {. k- g25.Which of the following is a spring vegetable similar to spinach?
) D2 F" P/ s' E# D4 u+ T( W# k下列哪项是一个春天的蔬菜类似于菠菜?* h- S* ~& d' E. H& A. M
A:Sorrel. 酢浆草。. ?: f+ s0 Y+ J  ~( {; |
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:0 V3 }  c; L' _, Q6 `- }
哪位厨师最早带来高水准浮夸的美食
1 Y+ }- g; |* _  z) h2 `! }6 {AAntonin Carême 人名 安东尼·卡罗美$ |- R( b. ~" k, w7 T

: E/ u: p# G3 u5 P& R" L6 _0 F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 f7 J# D) r/ m& U, w' {3 O# Y" w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 l1 _9 u, ]; W% ~8 n. N/ I( }
A:Cast-iron stoves         壁炉
) ?7 ^) k& r3 Lhttp://www.usstove.com/products.php?id=6
( S' ]4 L) w5 |9 F* l2 S5 b, ?- {1 O6 s, U( `( m
28.The French term used to describe the roundsman, or swing cook, is:7 C# t& L5 |( ]- c5 ]3 j/ {
法国术语,用来描述roundsman,或摇摆厨师是:, \0 ~4 `8 K4 C# d$ b
A:Tournant   图尔南
9 p) W9 b4 a/ k8 M" I
# N4 [/ Y5 [8 {' `5 {4 q29.Another term for the wine steward is:+ ~8 Y% Z  \% G7 n* d3 @2 k& O
葡萄酒侍酒师的另一个术语是:, Q* s1 X3 ~; v) ^' ]' O
A: Sommelier 侍酒师% y* ?" q$ U7 O  N- g

' z/ A/ W& c' C- j8 O9 c; v" F30.Molds, yeasts and fungi are examples of a:
, g$ |# ?+ n1 ?$ d霉菌,酵母菌和真菌是一个神马例子
" ~# E# X4 R  ?A:Biological hazard 生物危害
4 [5 P5 k3 c/ P. k- K' K9 S& T" E/ H+ i4 l0 T4 V- T
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 [# U  d0 H' H
根据加拿大食品检验局,食品的危险温度区在多少之间:) m, I4 b$ v1 u, H
A:40° and 140°F (4–60°C)     4-60度
/ f6 f9 f! i9 z+ H3 r! c- u# \: w7 K  r
32.All bacteria need the following for survival:0 P2 H1 ^5 o  R* O6 p' u2 N' s
所有细菌生存需要以下哪些内容:
) _; C3 q! e, u0 pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
. }/ e4 z& j% S- o" F9 p2 w; v$ A1 o1 M, I; w- [
33.Which of the following correctly represent critical control points in a HACCP system?
& m' G2 |( X8 t( G& i0 x& K6 S& H以下哪项正确表示了HACCP体系的关键控制点?
# y) n8 r* w' mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 M; `( O( b+ L2 n# N( N& G
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# Z( e- a( [$ h: `
; g% n* z/ M) D% V3 P
34.Which of the following is not an example of a carbohydrate?
4 o2 n0 m5 g5 }& ]& B  r/ F下列哪一个不是碳水化合物的例子?
% p; T8 M& s: ?$ q3 Q1 XA:Essential nutrients 必需的营养物质
8 @3 H' h! O3 _- E+ Q& ^) J, X$ P/ M1 ?* W( c
35.The process by which a liquid fat is made solid is called:  V+ @8 v7 |( N) Q7 [+ u- R4 k
液体脂肪做成固体这个过程叫什么
+ {) `* F( S' J, b% s. O& e1 xA:Hydrogenation  氢化' g5 m. T9 f  M6 M

7 Q. S# J, D3 e/ A- s. G1 o36.Which of the following is not an example of a fat substitute?
5 O/ D: z( x& I9 E9 ~下列哪项不是脂肪替代品的一个例子9 g; Z8 T1 P1 C# V
A:Acesulfame K  安赛蜜K表) ?; O0 l& n; ^# C

2 I% Y# k9 ~) m37.Health Canada requires that a product labelled "fat free" contain:/ d2 T* x. T" N6 a$ B
加拿大卫生部要求的产品标有“不含脂肪“包括:& e: D- d- i5 I) u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" q6 R- W+ m) h% V" s% R( A5 e% D; F: o& T% G/ e
38.Which of the following is not a problem associated with converting recipes?$ }! g; J3 X6 E* }. s
下列哪项是不相关联的转换配方问题?
3 h! u% S% x# G* T  HA:Unit cost 单位成本& ^6 u5 r; n7 ?) l* k" A. z, C
- J0 L/ {1 A1 z- D
39.The condition or cost of an item as it is purchased from the supplier is called:
) O- N( J% o8 c从供应商采购的物品的品质或成本叫什么  x8 T1 u( R9 O3 e) M( P! L
A:As-purchased cost 购买的费用# ?# w' Q: R7 G) Z2 t
: p* E, K5 g" P2 k4 d7 M
40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 H& m6 ~: ^) P! o* j在新货到来之前用于日常所求的必要库存量叫什么
2 x3 {' H0 G+ I# w3 f3 O# e6 bA:Parstock 基本日常最低库存' F. N5 Q+ d" ]: p4 h3 ~7 e0 H7 q
5 n  {0 Y  l3 b
41.Which of the following abbreviations is used to describe the proper rotation of stock?
( h( @- W. j0 p  b" ^下面那个缩写是用来表明正常库存流程?( G* q' D0 F0 A1 W: W  E
A:FIFO=FIRST IN FIRST OUT 先进先出, D7 M* w0 J6 R3 Z

6 u$ @$ j. ~* q9 J/ h+ I42.Which of the following knives is used to turn vegetables?+ O% [" w7 j" r" l7 _
下面的那把刀是用来打开蔬菜吗?
. @# E. j4 x" ^, sA:Bird's beak knife   鸟嘴刀  w6 H! [0 `4 l" D: Z( P: K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 m  y& c2 }/ \, [" w" H
3 F) ~9 b! I9 y0 _5 }% ^
43.What is an instant-read thermometer best used for?8 t# ]3 i( F: ^  I
即时读温度计最好用于那方面?
( \7 [& w9 N; \A:Checking the internal temperature of a roast 检查被考物品的内部温度$ G0 B3 y7 Y, ?1 N4 ^( J

6 O% w. P- X9 }; q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; i) e/ N3 \; ?; ?+ l6 E9 s7 G
下列哪些金属材料受热均匀,通常用在铁板而且非常重
, w7 w7 z9 ^2 }( PA:Cast iron 铸铁3 w0 {! s7 W/ H7 k/ V
5 s2 ]' C$ m6 y( K8 `% j: a
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! E0 a! ^% K. j( v7 z" u8 T9 y哪件装备下面有一个可移动的碗和一个S形叶片?
! o, w& }$ C9 d9 e  \6 d$ jA:Food processor 食品加工机7 h  d' {% n4 b: C3 e
http://www.google.com.hk/search? ... iw=1263&bih=572
0 R: H# T* C- f0 [; R2 ?3 R% \- E) n& r
46.Which of the following is not a rule for knife safety?3 p; x+ f* l" J6 H, n) ~+ _# {
下列哪项不是用刀的安全规则?
% G0 M5 B2 ]! f1 T7 I: i3 sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 L/ ^( {3 Z  \
. E5 R; L3 P6 B, z4 u3 E
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 V: i# g+ n' z% Y0 _: o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 b# _& B7 t' Z* W
A:RondellES 1 O* x& g3 j4 y7 ~" z/ q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& y/ Q0 V$ a* _5 S* \" N

1 r, K% P: I  V( C% H2 `, }48.Which of the following is a diced cut used to garnish soups?
; x5 b5 S* G' r5 V" |% D9 l' g下列哪项是切成小方块用于汤的装饰?
; @) G/ \+ o  g  r4 f6 n0 _A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 @" X+ D5 y% W7 W; a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  s* U! A" w, ~7 r2 X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!!——
  S8 r$ s) u: Q/ A, qA:Gaufrette
, A7 s$ p& }9 K, kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 c6 }- d: o- ~% ?+ lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- Y) m  X3 |& z0 j- l, x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* v! ]" b! S' T! |( m1 `0 N5 Z  C9 m0 y% I
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& ?5 a( x1 f) p: l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)1 u+ _# g' h1 L8 y& J0 Z
A:Cilantro 胡荽叶 香菜
: l* V2 y' \5 T9 r- S9 F; {* |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# I" ?4 y9 G0 N; I3 _$ e6 x
- C5 i! C- l. c$ Q  j60.Allspice is made from:
! Y7 a2 g1 m8 Q+ H9 p/ Z 多香果,  多香果香料是什么
: h( C7 b' N/ \  {: F- phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 @% L/ s( H) H, VA:A dried berry 干浆果9 r6 d' b9 Q  A  b" V

  P5 ~3 ]' d5 J! ?% W4 n% y61.Which of the following are used to make a sachet d'épices?
8 N; H# U, {: x下列哪些是用来做香包德épices?7 U; Q2 k! R* w6 c, o
http://www.sachetcatering.com/+ W/ ^+ U8 X$ `! m/ s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! V2 v5 i; A- |' f$ B- d# o+ n) U
* a8 E' t$ h4 S- O) N
62.Which of the following condiments are not soy based?0 \; ^) {% p& J. Y% U  r5 e. _2 ?- V
下列哪项不是酱油调味品的?0 q6 V* v! e) n! ?2 u) K9 Z" H) l
A:Wasabi 日本辣根4 t. Z. I! n, R# ~# f7 x

4 D$ m+ @! S  n9 {# d  N9 [# \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 N; B( {# D0 z) e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 O" s/ \- M3 e# E+ z
A:Pasteurization  巴氏杀菌
( `+ e# o0 N3 _2 Y: }8 m- J8 g- E
6 A; x# `6 N( I+ d9 @* F. X64.Which of the following steps is not the correct procedure for whipping egg whites?
3 `5 R( ?: I- }) _下列哪个步骤是不是正确的蛋清搅打程序?
4 W& z3 `$ d6 ^3 E1 z2 n2 VA:Allow to rest before use. 允许休息后方可使用。
  C" Y3 L: l1 K) Z( G
) A- F' T8 ]0 v65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ H2 K# g% K$ l6 l& L$ GA:56g and 63g 56克和63克
3 w3 ~  o) P1 m( Y. r
2 \% G8 Z4 n8 Z9 U66.Evaporated milk is a concentrated milk that is produced by removing  [5 q! c3 o* f6 X
炼乳是一种浓缩牛奶 是去除什么做的
+ ]) ^( n9 c& J& ^( @% CA:60% of the water 60%的水
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8 c7 J1 B# f7 i' a67.A method of cooking that transfers heat through a liquid or gas is:0 d1 [8 Y0 m$ c9 C7 E
一种烹饪方法,通过转移液体或气体是:
  h; U. e1 [% p! V* ~! [0 T* aA:Convection 对流% z0 m! O6 x, A( K6 R
4 r$ p: ]* j4 H5 z$ O
68.The cooking of starches is known as  烹调的淀粉被称为
+ a9 E+ F; [9 y9 l$ P- |5 QA:Gelatinization 糊化+ B  k: e6 W( Y4 k8 i, p
" E5 v' S0 C. Q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; ?8 L- ~( k4 fA:Braising 烤2 m# }8 E& d9 @9 l; e" A7 r

( h; e4 S0 f: a' G3 o, @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:
+ U. x4 f3 K4 h& N4 M( HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
) W! o) F4 C* G) {
# L$ V/ u* s4 @& w3 b- x71.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8 m$ w; g$ G5 @- Y1 L' B" ]
A:Fumet 原汁) U: p/ }) \0 p
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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3 c  g) u; Q& o: i5 b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; j4 E6 B7 J- E+ o- ?
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73.Which of the following is a principle not used in stock making?
; L4 m4 `0 ^0 R% |9 z下列哪一项不是用于制造高汤(低汤)的原则?
$ h9 J- x& N* [' ~" FA:Start the stock in hot water.开始在热水中操作# v- c6 t% `1 g! l

) K$ ~4 h8 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
& S9 ^! ~" v7 vA:Remouillage 法语熬汤* v/ O/ R8 k0 o$ h
http://www.haibao.cn/blog/post/176242.htm
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