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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。
, R, G; r  G( B2 x6 k
& Y7 s! l, J- L8 O+ p  X8 G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。
7 U9 L$ s: b# ~- v! z" `: ]& G/ L; M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
大型搬家
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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
2 v: Z$ |- d9 p' O+ S0 C$ P1.Which of the following methods should be used to determine doneness in a New York steak?
0 [# w, Y* E  L0 l: q  ]; `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)" v5 T  y+ p4 d7 y- C$ \
A: pressure touch. 压力触摸
2 G# q5 X" V2 v) R3 O2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: L  A$ E" p2 r
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
/ o4 v" w+ i5 f4 Q! lA: acid  食用酸5 e2 s& S: N+ {/ _
3.Vegetables are major sources of which of the following nutrients?! m4 f0 V# T. f: h& F" G: S
蔬菜中包含的主要营养有哪些. M+ O8 B1 J& r* E5 O1 S
A:vitamins and minerals. 维生素和矿物质。
$ J* h! i2 P, M; Q+ u* ]4.Cauliflower is commonly served with9 B. E! r0 q9 e
花椰菜(菜花)最常见和那种酱汁搭配
  S! I* P7 `5 V0 iA:Mornay sauce. 奶油蛋黄沙司
& G; u# ]$ u( Y! ^5.Which combinations of products are found in pie dough?7 I$ N4 y) u) A* d% A
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)2 S- t0 a6 ]0 f- Y$ f
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) p* d% y9 H/ z% e% P5 r6The French term for mussels is 法国语青口(海红)叫什么8 C; C& Z0 G/ ~. P" b' K
A:moules.法语青口,海红3 K; Y3 o/ j, B5 Q3 l5 Z5 S
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* K' f0 T. G4 d+ cA:faintly fishy. 稍微有点似鱼味- C% E# \8 V2 X3 @6 I) P- g4 P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" K' H! ^# R" c& e; D" @) R8 Y
A:2 days. 2天
, G6 G" K7 N+ S3 p7 @9.What are the principle ingredients in ratatouille?
$ s+ e3 Y: H7 w0 _, ]炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): B, y8 @6 K2 z: a) k+ h
A:Zucchini, eggplant, green peppers, onions and tomatoes, m& K: a) t& s2 Q; y. U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# @1 B% `4 v3 d' k/ L( ]# b10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 H" y; {" ~( X4 V8 [A:cook food in quantities that will be used up within 20 to 30 minutes.
# [; q% a6 c! U7 @+ f9 Y" {0 A5 ]大批量烹煮食物要在20到30分钟内+ o: b  `% d' K& `6 n# l% H, {
11.What person has the authority to issue a Health Permit?
6 S) i7 [% _) Q谁有资格颁发健康证(卫生证)。5 N$ R# \- J- V$ G
A:Medical Health Officer.0 v. {, B; t$ T
医疗卫生官员。
! N) y/ _! y) ?9 s12.For what period of time is the health permit valid?3 T: R4 x- I) f8 X. e
健康证的有效时间是多久?6 u& @: n6 C; g6 D4 e% z
A:12 months.12个月7 F- f% |# s! n; S7 r0 U- {2 B$ M
13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 v) \; F& ~0 t2 I7 R* z# Q$ r
在食物和饮料准备区,通风系统换气的标准时什么6 b- J8 x: a  f# p; s" c) u
A:08 times each hour. 每小时8次1 U1 u7 c1 M/ J5 w( o
14。The minimum temperature for manual dishwashing in the wash sink is
- @- f& W& s! K0 H7 s手工洗碗,洗碗池的水温最低多少度?
+ O+ Z6 U* x' f8 GA:110 degrees F (43 degrees C). 43度4 x% E6 e. |: G8 ]9 i/ I* T8 i+ ?6 _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 A- O9 ~( Y( N+ M) \) b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ z; D" q; B/ [. m& C8 KA:180 degrees F (82 degrees C).  82度
/ I/ U$ c; }: n. W( \16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; N9 O% z7 G) ^& Z3 {3 V7 v
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 e+ ?6 S4 \  b4 K0 V) I  J
A:en papillote.  法语自己理解( b; u" }/ c+ N7 K
17。Wing or Club is considered a. q/ e. P( ?) Y+ w% f1 \
翼和CLUB 被看做是一种...* R+ B0 }1 f- r9 O! ?6 e
A:Bone- In Cut     带骨切
* I) u7 c( Z3 L. }* [% \+ ^18。New York is considered a   纽约牛扒被看做是一种9 {( V7 [1 {5 N: W
A:Boneless Cut     无骨切/ F/ \( l8 h, B' I- c
19.In general, a court bouillon for freshwater fish will contain) e% O7 P, w: q7 m( D+ F1 ~
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5 e: O) I6 z1 t9 J& N) `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- U7 j$ m' E2 J) ?, p
和做海水鱼同样数量的调味料和香料
8 S* |8 ?- A/ k3 \3 Y7 r20.Anise is very similar in flavor and appearance to
' g+ V$ W3 l; d5 O: |1 `八角和下面的那种原料有相同的味道
0 B  f) v, O7 @$ ^* Q( VA:fennel  茴香
8 `( O8 ~. }! M6 E6 H6 V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' h+ B2 T  Z2 A/ c) \/ y1 L0 V$ `
下面那种原料更像大葱且有平面的叶子$ O3 F) H: u: G9 }/ M
A LEEKS  似蒜葱 (这边人叫京葱)6 ^6 f6 f$ W: }* X) h7 V! I
22.Which of the following cutting shapes refers to a small dice0 Y2 X6 K$ X1 W9 k  ~" D
下面那种刀切形状指的是很小的粒(末)
* z* y) f' ?! M' M9 _) PA:Brunoise. 法语: 粒或者末,先切丝在切成粒。! ~" `8 G( n) R
23.Oil is added to the water for boiling pasta in order to
) |5 J0 X" `/ a; `向煮沸的pasta (意大利空心粉 )中加油是为了
' s- T! U9 W1 g. ]/ ^$ pA:prevent the pasta from sticking and to minimize foaming action.
1 x  y# P2 F3 u# B: y防止面条黏合并降低发泡。- B" x/ x1 ^: J2 l
24.Which pasta dish features pine nuts and basil?9 m0 ]/ n& V6 M/ a' F7 H0 @
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ t4 M' f7 G1 K, E6 Y. m
A:Pesto.一种绿色的意大利面酱
% O9 X+ O9 P/ d7 p( t  S) t6 Jhttp://www.tianya.cn/techforum/content/96/563836.shtml
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/ W: m/ J. E  y: `3 q25.Which of the following is a spring vegetable similar to spinach?
% o" f) d( u: q* P! P. ?下列哪项是一个春天的蔬菜类似于菠菜?
0 D1 N, A9 _# X8 C; ?( ]  Y/ _A:Sorrel. 酢浆草。
0 {  z: V5 u4 Z8 Shttp://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:' z4 }( P% F" K& h
哪位厨师最早带来高水准浮夸的美食4 b! E% T# R5 H' \; U
AAntonin Carême 人名 安东尼·卡罗美
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6 q2 N/ j- E$ z: [$ B. l- X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) X( G9 M8 I/ o4 ~  M- Z3 S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# c3 s- |8 P% f- d( \# M: X/ M7 Q
A:Cast-iron stoves         壁炉
  k6 Y" j+ i$ u; ehttp://www.usstove.com/products.php?id=6
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: l% F% y* v6 _' b28.The French term used to describe the roundsman, or swing cook, is:
/ U6 z! N) M& E8 G$ i2 O7 N# M8 j法国术语,用来描述roundsman,或摇摆厨师是:% {- D5 U3 `6 c& i
A:Tournant   图尔南
; e5 `& a' n: {' Q$ A; D- L0 k3 \% }+ n+ M$ t3 j( ~4 _( \' V
29.Another term for the wine steward is:3 v& i; N) l. r( v
葡萄酒侍酒师的另一个术语是:7 i: s5 a- r, O& K" F
A: Sommelier 侍酒师
9 w# T- A2 ~" x0 H% y) |* O; e6 B& }# f) U: f( z' w& w
30.Molds, yeasts and fungi are examples of a:- s5 I$ g2 y8 f: q) y
霉菌,酵母菌和真菌是一个神马例子
  S" i1 W+ Q2 E# R6 y2 CA:Biological hazard 生物危害5 q) x4 m. x0 j- ^
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# e0 \* P- u5 d/ h: ]3 R  z
根据加拿大食品检验局,食品的危险温度区在多少之间:
4 M) W) g6 y. h+ t. `# _, \8 z) lA:40° and 140°F (4–60°C)     4-60度+ E& k  C9 W( f) Z( R+ v9 k; r
! I% j1 u; k% i
32.All bacteria need the following for survival:  s, o+ N: x( }
所有细菌生存需要以下哪些内容:
+ E& L. I' [6 ?8 n2 l2 V% w5 QA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" r8 ?. q% \5 a/ B* }* I( p( e& U
2 R: K% F" h, [
33.Which of the following correctly represent critical control points in a HACCP system?9 N( [( }& l8 D8 m6 D
以下哪项正确表示了HACCP体系的关键控制点?7 T- |& O3 p2 k9 e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , n! ?% t0 n2 [! [4 M+ g8 W5 M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热  |# g3 a  E- E/ C0 I2 d' }: [

" |4 [  {8 R, {34.Which of the following is not an example of a carbohydrate?" {5 h6 t7 e; N% J2 \$ V
下列哪一个不是碳水化合物的例子?( D" W# s- X. g
A:Essential nutrients 必需的营养物质
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, }9 c: x& e. p& M& _! {5 H35.The process by which a liquid fat is made solid is called:
5 Q! m. \8 ]! q* A) F" o液体脂肪做成固体这个过程叫什么9 J3 M& q% i2 g' N2 B' e
A:Hydrogenation  氢化" x4 F: {! @( _: j$ z3 F9 t. Y
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36.Which of the following is not an example of a fat substitute?
5 N8 j  x* c- ]  [5 F: d+ u下列哪项不是脂肪替代品的一个例子
, g3 ]4 y& G0 G7 r$ }! c3 ZA:Acesulfame K  安赛蜜K表2 o  M8 T+ x. W3 W9 m/ u2 Z

! A  l/ ?: S9 t  D37.Health Canada requires that a product labelled "fat free" contain:
, P' r: ~+ m, W, m加拿大卫生部要求的产品标有“不含脂肪“包括:  V* i: O7 e+ |0 b: [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" l! k7 G5 c3 s9 y, d, }& a38.Which of the following is not a problem associated with converting recipes?& t& b+ N% t# w; V- w6 \" c
下列哪项是不相关联的转换配方问题?: J; p% u8 M- L9 k- T7 w7 I4 O" A
A:Unit cost 单位成本
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* e) T& Z+ K$ P39.The condition or cost of an item as it is purchased from the supplier is called:
3 x! |8 m: Z8 \9 A从供应商采购的物品的品质或成本叫什么! Q7 A( e( K; \
A:As-purchased cost 购买的费用! Q) H6 B; b: L, o* W0 L
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
  c( A/ b: n( K* f在新货到来之前用于日常所求的必要库存量叫什么
3 u- T# V$ K) [" {: XA:Parstock 基本日常最低库存1 A. G. k: j+ q; B6 y0 p

; v8 v8 P2 ]( c& _: x$ c, M41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 r) S4 @2 m) \# u5 J下面那个缩写是用来表明正常库存流程?9 F" L1 }$ l7 @
A:FIFO=FIRST IN FIRST OUT 先进先出5 S9 z% X! ]# n; H
5 j3 a' V' [+ X& d; D
42.Which of the following knives is used to turn vegetables?
' ]3 m4 h; b+ Y9 O  M下面的那把刀是用来打开蔬菜吗?2 B/ V+ Z" N4 d" V/ C# d! B5 i
A:Bird's beak knife   鸟嘴刀, |( `0 w; E7 [# c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 k4 W. s7 f* x& ^
2 o, g7 P( [4 X% n2 C# O% k' ], [
43.What is an instant-read thermometer best used for?
) L! s* m" u5 h7 E  l. n即时读温度计最好用于那方面?8 H9 V- @7 _5 I: A
A:Checking the internal temperature of a roast 检查被考物品的内部温度& |+ K. c/ W! O" r7 H7 x4 ~

, W3 v  D  X! u5 z1 |' B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% n- m1 |# H) D7 j5 e下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 @0 [  M2 W% @; [4 fA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 ]- E8 Q8 _% p; R9 W8 X
哪件装备下面有一个可移动的碗和一个S形叶片?. n$ ]& B% f1 s; L! W8 |7 X
A:Food processor 食品加工机
, J$ G8 }0 U" B2 [, U/ w& |http://www.google.com.hk/search? ... iw=1263&bih=572
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6 Y' ^# H% Q. M7 h7 N( |46.Which of the following is not a rule for knife safety?
+ ?8 W- d1 M9 s, h7 }  \下列哪项不是用刀的安全规则?4 }9 q. N" ]% T9 D! K6 \. q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' i. P! K; z4 L8 H0 a1 w

% p! C! L' E0 D; e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- Y! }- z4 m2 s8 K% \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  G; C. `" G/ }. P0 w( |A:RondellES 2 X: v* U8 {4 ^# k# X7 f/ q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# E' k$ R2 J! [, W  F  u, c& |( o
6 q6 N& W& Q* L8 c6 A
48.Which of the following is a diced cut used to garnish soups?, W9 F' B3 Y9 ]3 w" ~2 ?: @
下列哪项是切成小方块用于汤的装饰?
% }# I5 r0 e+ @9 t" vA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( E& v- I4 l+ z4 m( J4 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ X8 u" L8 W. O. l" P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!!——5 Z8 Y8 R5 O' l" W* N: C8 x
A:Gaufrette
- ]/ p, s- p9 j) Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; ^0 g. X, n' |/ m. @# f' i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! @7 G5 j( B8 N6 P5 IGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 y' b. y+ s+ ?; o) x7 s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& E+ y/ N9 k8 t5 S  \; Q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)
! _& s* S% D/ L3 z+ C! d# eA:Cilantro 胡荽叶 香菜
9 ^) D! K7 C9 _% V; z- ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:5 l7 |/ n& D, j, B" Q( K  h' j
多香果,  多香果香料是什么
3 t9 q# M5 }1 \& q( f$ ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* g! V6 a* n" N
A:A dried berry 干浆果0 D, K" O7 Y0 S& X' \4 x3 |/ M
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61.Which of the following are used to make a sachet d'épices?4 D. O. Z, ], h
下列哪些是用来做香包德épices?
+ R0 ?% H- j" m0 d/ V4 zhttp://www.sachetcatering.com/, r( \0 e8 c  q# I* g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 F/ ^9 T/ x. o. w; X5 G/ {7 x

8 `8 H3 z7 X# r; a! c62.Which of the following condiments are not soy based?2 G4 F, Z* X" h
下列哪项不是酱油调味品的?
) K' }7 ]" g# o3 N1 NA:Wasabi 日本辣根
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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:, ?" g/ E! j' ?4 y' t/ C
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:& h3 n3 S  T2 L0 x+ S8 ^
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 ?6 s$ A+ F- s8 f1 v( f下列哪个步骤是不是正确的蛋清搅打程序?4 z3 I6 r" V: F' h$ H
A:Allow to rest before use. 允许休息后方可使用。
5 Q, u0 ]3 f0 x( s0 {. B$ W$ Q! f3 h8 E! Y+ q4 f
65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 Q" D) q9 y1 v  ^A:56g and 63g 56克和63克
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* x' \' p* r+ U: a+ A66.Evaporated milk is a concentrated milk that is produced by removing- S4 L. Z! Z4 H- e8 v
炼乳是一种浓缩牛奶 是去除什么做的; J6 c1 m; n1 k9 n; z7 s
A:60% of the water 60%的水3 i1 U2 M% t3 l  X% p

1 w6 ^# H9 C5 y, f% Q9 p+ k: w67.A method of cooking that transfers heat through a liquid or gas is:
7 v7 o. {$ W: ?. L一种烹饪方法,通过转移液体或气体是:
6 k, R$ V/ j) y' ~- u+ cA:Convection 对流% M/ ?, v+ K  r  _$ s
2 @1 m* B' C/ W+ E: f6 q  ~; N- o4 a
68.The cooking of starches is known as  烹调的淀粉被称为
' |1 {9 I+ A0 RA:Gelatinization 糊化
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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?
5 `$ r( P% V- tA:Braising 烤
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7 L  T1 C, B0 N4 O8 Q70.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:
" f! V9 W! [+ O3 uA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; s7 w4 @6 q1 }  s5 ~7 E
; F  z% C: B* `
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9 f$ v, t' g  |) p" ]. u: n6 Y
A:Fumet 原汁+ O5 D: _* c  i- r

6 b7 [- V9 e* H* _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
; C; [# |' k9 a! a. TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 Q3 O% M$ C7 e; [- w! o7 D4 T7 H73.Which of the following is a principle not used in stock making?
+ l4 {7 [9 k2 K6 [: x) W3 Q4 g下列哪一项不是用于制造高汤(低汤)的原则?
' L5 T+ G2 f$ c3 x- o& j: R5 TA:Start the stock in hot water.开始在热水中操作
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- _, I3 S" R# H74.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* A9 _. O  E7 s7 K. j
A:Remouillage 法语熬汤8 c  N' t* U' d
http://www.haibao.cn/blog/post/176242.htm
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