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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。- c- U; J* c( p$ d
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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。* o; }1 I4 X7 ^3 L" q
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3 S7 z) {" J1 J6 M
1.Which of the following methods should be used to determine doneness in a New York steak?
! J! t3 d: a! f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)7 M! Z& y$ |1 M' k
A: pressure touch. 压力触摸1 P' ~9 X3 Q6 I
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ B5 y" G5 H4 ^+ F/ t
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" q' s1 M7 `3 T; j* Y
A: acid  食用酸6 _; z0 o! |. g, U- \
3.Vegetables are major sources of which of the following nutrients?9 W8 F  Y( u4 c; W# p, C6 X; Z
蔬菜中包含的主要营养有哪些8 l$ x0 F2 Q2 s2 A8 w) c, }( k3 ~5 i
A:vitamins and minerals. 维生素和矿物质。% f' K5 d  K) o& @# r5 Q& b
4.Cauliflower is commonly served with
4 T+ p: U1 O# m: }花椰菜(菜花)最常见和那种酱汁搭配
' N) e4 |) P9 ^A:Mornay sauce. 奶油蛋黄沙司2 q# W5 o4 g& P( d  @* f
5.Which combinations of products are found in pie dough?) O" c7 X, |' H( m- U4 q, U( W) z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ O' l5 [# `+ a+ V7 G+ d( ^) p$ WA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# n  p% v& A: P" `9 p5 u7 f
6The French term for mussels is 法国语青口(海红)叫什么* W; q6 a% r" K" O% \
A:moules.法语青口,海红
8 P7 U$ x/ k- i, V& U! w$ a7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 A: l: e) w) S  D. T* C1 TA:faintly fishy. 稍微有点似鱼味
2 w) _! J2 f4 N8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 D* W* t: i/ {# o% YA:2 days. 2天3 i- ]; G4 P* o( K
9.What are the principle ingredients in ratatouille? 7 R7 c* K3 y8 h, ~3 w1 C) I
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 q+ R$ t: Z! i' g
A:Zucchini, eggplant, green peppers, onions and tomatoes! G" `" P/ I, o( b
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 n1 W, l; a4 r) V3 I
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 p4 c2 f8 P/ AA:cook food in quantities that will be used up within 20 to 30 minutes.
0 S% w7 b# H! F  v9 D大批量烹煮食物要在20到30分钟内4 F2 M* J- G" G/ v2 n& V
11.What person has the authority to issue a Health Permit?
$ G3 J% k6 _. A7 V4 J* w+ V2 d谁有资格颁发健康证(卫生证)。
: v" c) y- |, Z4 a+ s/ NA:Medical Health Officer.
; |6 U) j$ o& C1 G6 o医疗卫生官员。
+ g- m- M0 s3 Y2 A- a9 ^12.For what period of time is the health permit valid?4 d5 Q: Y- |) ~0 J6 c
健康证的有效时间是多久?5 b* [4 A  ?# e. y2 |* s
A:12 months.12个月4 \# R5 p; ]& b* }8 S9 ~7 r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ J9 u# Q4 R& I; N4 A6 f
在食物和饮料准备区,通风系统换气的标准时什么
6 G3 }- n$ u# o- rA:08 times each hour. 每小时8次
" A( S- Z1 x4 v. N6 O$ t% U14。The minimum temperature for manual dishwashing in the wash sink is
# D/ ~' X7 f% }, J( ^1 Z手工洗碗,洗碗池的水温最低多少度?4 c5 S4 p3 Y$ H
A:110 degrees F (43 degrees C). 43度
; Z6 V- o9 }/ x. h! \0 X1 Z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 n' [' U# C: N: q8 L9 d
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 y5 a: j- S6 U, P6 c# @A:180 degrees F (82 degrees C).  82度2 D  X# x# ]) v
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# q2 p) [5 l& Y4 l; \- s用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 d' G* F) f/ V' I- T$ A+ ?3 }( @A:en papillote.  法语自己理解
0 x3 }" C5 N9 {4 l9 Q17。Wing or Club is considered a( w/ \. _. y& x) U5 Y( V
翼和CLUB 被看做是一种...
: W' n* l8 d- z7 V' RA:Bone- In Cut     带骨切# T5 t4 O5 `! R  g
18。New York is considered a   纽约牛扒被看做是一种7 V$ M" Q! l- Y3 k$ b, u
A:Boneless Cut     无骨切3 O$ k7 F/ c4 q9 d4 `
19.In general, a court bouillon for freshwater fish will contain) U- D) H* t  Q$ \% o
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
+ r5 l* J* x3 s1 U9 E# q" eA:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 [7 @/ a  \7 H* m
和做海水鱼同样数量的调味料和香料: K3 k0 m- H) H+ ]1 \: s2 x
20.Anise is very similar in flavor and appearance to3 X$ j: P0 p) \7 Q
八角和下面的那种原料有相同的味道
  |1 Y" T3 U  ~3 o3 iA:fennel  茴香; ]" }2 ~3 z1 p" k- Q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 N( n$ O6 {$ ~, Z下面那种原料更像大葱且有平面的叶子( k) l5 I5 ~- F5 I* z& e/ A% D6 S
A LEEKS  似蒜葱 (这边人叫京葱)# @% ~3 ?0 e3 L' x& \/ _
22.Which of the following cutting shapes refers to a small dice4 j5 C9 A' A8 E7 i
下面那种刀切形状指的是很小的粒(末)
7 \' u7 y" b& l$ F+ Q4 p2 JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 _5 ~5 ^& _: `" }; O; R; W23.Oil is added to the water for boiling pasta in order to
% z& {& T) |7 l, u向煮沸的pasta (意大利空心粉 )中加油是为了/ Q! L1 n. _; Z  D- y+ W- r4 [
A:prevent the pasta from sticking and to minimize foaming action.
/ o' d8 j3 d4 z: v0 p- |防止面条黏合并降低发泡。
4 j+ Q) F6 I! O% `- s+ v24.Which pasta dish features pine nuts and basil?$ b* `6 m# p; a0 s( O: h, M! |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 E- s+ L' T5 x+ D
A:Pesto.一种绿色的意大利面酱
3 ^8 t; K0 v3 ?* N' i* S" {) Ahttp://www.tianya.cn/techforum/content/96/563836.shtml! t8 @+ j' Y, k: _
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25.Which of the following is a spring vegetable similar to spinach?: v) R% m& t& P8 t$ o% o& s3 o- t6 q
下列哪项是一个春天的蔬菜类似于菠菜?
7 W! ~8 g* h8 D8 T2 k: {A:Sorrel. 酢浆草。
: ?$ n  D2 `0 W  z7 ]% Dhttp://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:' Z! R  h) G; x# u* @$ ~
哪位厨师最早带来高水准浮夸的美食+ u1 p. A. u( a9 S$ f. l* W( P1 x
AAntonin Carême 人名 安东尼·卡罗美. [8 j7 J. W' D- E% M' ^
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) c* j0 m1 g  N1 z- F
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 Q6 A, ^7 ]" ~3 |( u$ E
A:Cast-iron stoves         壁炉: I: i# ?, P( u3 r. O4 U2 S: x' ^1 p
http://www.usstove.com/products.php?id=68 ]( k3 J' {+ Z! ~9 c$ s( `
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28.The French term used to describe the roundsman, or swing cook, is:
4 M% w7 V6 ]3 Y3 x法国术语,用来描述roundsman,或摇摆厨师是:" b' A0 \& G' F0 @" t& y
A:Tournant   图尔南
, ]9 P6 h0 \& }' F8 b2 t) R: t# d/ P7 i' \
29.Another term for the wine steward is:
0 r! F$ Y3 y" @. j! W( ]4 H. N葡萄酒侍酒师的另一个术语是:+ _, `* V7 s6 R* @. {7 ~
A: Sommelier 侍酒师
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, h! b: ?& m6 {8 S( c: n30.Molds, yeasts and fungi are examples of a:7 x' W) W) O: d+ M( g5 _( t- z
霉菌,酵母菌和真菌是一个神马例子
2 I' l! p$ N1 ?, e: u7 TA:Biological hazard 生物危害
7 q) Y2 t" z1 g- ]) \! X
3 ?" F: c! j; R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 z0 A2 Q* T# t- v6 J9 p( V! x2 o
根据加拿大食品检验局,食品的危险温度区在多少之间:# H8 u- p; M" ]" ?
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:8 G' K+ c1 `! L# o' p
所有细菌生存需要以下哪些内容:
5 f2 G% F2 T8 T5 M6 gA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 y; ?- z; n$ ^
4 r/ D4 y/ A* F4 F) A33.Which of the following correctly represent critical control points in a HACCP system?0 _# o  w2 p- K# x& l
以下哪项正确表示了HACCP体系的关键控制点?% t/ }9 K6 s) B0 V; J9 S) `' `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( d7 p& L9 }6 F* a; H0 o. H食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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9 f" y7 ^6 I3 ?) p( [34.Which of the following is not an example of a carbohydrate?# k  n- g$ K) L% l  F/ t+ G6 o/ C4 F
下列哪一个不是碳水化合物的例子?: I. {5 o) P/ ^  I
A:Essential nutrients 必需的营养物质
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8 r3 ^: |: h- a' W) O35.The process by which a liquid fat is made solid is called:# Z; f" V: O+ B: {! s- {- Z' S% u
液体脂肪做成固体这个过程叫什么6 S: J+ k1 i7 W
A:Hydrogenation  氢化
1 o1 c" J2 h% }$ t4 B/ w, K: M) R1 `( W5 I) ]; N. i
36.Which of the following is not an example of a fat substitute?
' t  W( }/ `$ C+ b! `) j5 s6 x下列哪项不是脂肪替代品的一个例子
1 k; F9 b) k8 `0 d- \  D' R9 aA:Acesulfame K  安赛蜜K表
) N. e% m( w# q% U$ F  K+ h' z* ~9 V9 s4 B6 V' p
37.Health Canada requires that a product labelled "fat free" contain:5 s7 L. P" ^8 P, E
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 ~4 g! W- m/ c7 V9 bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. ~: J6 T9 m& V+ X
# S7 I0 V' _! Q
38.Which of the following is not a problem associated with converting recipes?
# b6 d8 r. W& ?2 n, l9 `下列哪项是不相关联的转换配方问题?9 H8 F* J- _7 I) N
A:Unit cost 单位成本9 m0 W: M; j5 T  `0 ~* r  x& t

) V- \  s) N$ A  D8 ~$ j/ o39.The condition or cost of an item as it is purchased from the supplier is called:
: w* w  k" G; F4 g- o. E从供应商采购的物品的品质或成本叫什么
& R. H1 z8 c) M# C& l* m5 m: dA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:( n+ v  @! @& x& ]
在新货到来之前用于日常所求的必要库存量叫什么
. X" `, E: h, h/ d) h9 AA:Parstock 基本日常最低库存7 G( G# u  z0 n$ T5 j1 N
. F3 h! V- u/ t) Q
41.Which of the following abbreviations is used to describe the proper rotation of stock?, I* h/ G5 q8 A  y4 B$ b6 ^1 ?
下面那个缩写是用来表明正常库存流程?
, R: W$ N! p( s! `A:FIFO=FIRST IN FIRST OUT 先进先出4 |8 p% C9 O/ K  i; I. }
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42.Which of the following knives is used to turn vegetables?3 Y4 L/ i% v/ l7 h
下面的那把刀是用来打开蔬菜吗?
- X4 O0 p- m" d8 t5 v# o. uA:Bird's beak knife   鸟嘴刀  r! v. R" B  Z3 G) q1 _: d" h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ b( C  m7 [8 v& j7 K; j7 D8 S1 \' ^& _6 v
43.What is an instant-read thermometer best used for?
- U- |; P+ w0 E6 z! [! }即时读温度计最好用于那方面?
% C3 S6 M) N& J- H, ]# d& iA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 Q( ^' w7 g& \+ y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" e2 K3 E6 h' X; L; }4 Z0 GA:Cast iron 铸铁  D1 l. }& y: T. D9 o

' r% H/ D/ V9 O# X* }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; F# O4 g# H( s, o1 N- r4 t
哪件装备下面有一个可移动的碗和一个S形叶片?
0 @+ {+ u$ y; {6 a4 y; fA:Food processor 食品加工机
* @& R4 l% |+ |( y$ C0 |  v4 Nhttp://www.google.com.hk/search? ... iw=1263&bih=572
. M6 [6 F  c- k# J2 T  l0 B7 T: N- @; u9 E& F, v5 F
46.Which of the following is not a rule for knife safety?" L! Z* X  _) Y; j
下列哪项不是用刀的安全规则?7 n4 r3 B, P+ f4 i/ O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 D" x/ F9 Q% t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 k/ e8 C* E# V0 q% O" `' K3 U
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) Z2 Z$ Z% m. |& C7 O
A:RondellES * `6 H0 U  _5 {7 z: Q6 d8 w4 `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 [$ G7 S7 F' u; r, i- h, \/ P# k

( c: l4 T& s0 V7 c7 q* a( s" A48.Which of the following is a diced cut used to garnish soups?
4 T# P: E( ~5 W  y$ N: m下列哪项是切成小方块用于汤的装饰?
9 \6 {& q, a7 ~1 i/ f" [A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ E0 F6 D: _" b; N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ [; z$ O' P( R( Y* F2 b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!!——
1 o% G! G& X9 J& j8 ]3 s, S& hA:Gaufrette 9 ~$ Z, J  B' d& o2 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ }1 Y/ Q4 \- Y1 Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ S. @. ]/ ~2 i! `3 j) bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 T; t8 `7 o$ s8 b4 }/ `2 ^5 K
$ H) N9 T7 \2 P5 t% G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( _* I0 H/ k. i. Z
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)* I3 o- `) E! C
A:Cilantro 胡荽叶 香菜, E  e9 f- I. R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' ~- o- n: D+ [' a60.Allspice is made from:
9 O4 x7 ^9 M# |  p 多香果,  多香果香料是什么$ z' c/ w% b1 j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. U' r5 i* l: i6 I. i7 KA:A dried berry 干浆果# X& t: v  H$ ]3 w% K

( s1 w9 g4 V! a5 |61.Which of the following are used to make a sachet d'épices?' z! Y3 `2 n, G1 x, [- v: I
下列哪些是用来做香包德épices?6 p6 [% Y6 f9 _* Q9 c$ ~
http://www.sachetcatering.com/
( Y% Z% N; O- k4 iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; ^# g& c! n# |+ l% T- I$ n
0 f& ^# [# K, ]4 n5 }
62.Which of the following condiments are not soy based?
1 r# H* u. \4 ?( C- L6 l8 N下列哪项不是酱油调味品的?. R, L5 P6 @; [' ]7 D
A:Wasabi 日本辣根5 v; q7 A: [  i8 T: j+ g
: A+ Q7 Y( o: R( a9 G1 M
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' w. a4 D  A2 _, U2 B* X* ?$ X
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:
, g/ S" ?" E  |. E* Y( eA:Pasteurization  巴氏杀菌  p* I, K% G( u
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64.Which of the following steps is not the correct procedure for whipping egg whites?+ r( l7 g: }7 y
下列哪个步骤是不是正确的蛋清搅打程序?
+ Q: k% j8 E' t4 m9 E; P& S6 n8 dA:Allow to rest before use. 允许休息后方可使用。
0 O: x+ S: [# }( ^; w
1 F& q' }- `* i; ~4 i  A65.The weight of a large egg is between:一个大鸡蛋重量介于:8 e% v% D; y# T8 x$ K! ]+ r4 ?( ]
A:56g and 63g 56克和63克
" Z6 s. y" y1 ^3 ]1 S1 Q& P
- [, ?) O7 a! I) ~! ]66.Evaporated milk is a concentrated milk that is produced by removing
6 }7 v6 m- O/ D2 Y( E. t7 r7 z. K炼乳是一种浓缩牛奶 是去除什么做的4 g- e# N1 @- b9 Z+ u9 n
A:60% of the water 60%的水
- E& l7 ^+ n$ U( a2 q" j* @1 ]
: M# E- G  s, a" a& v5 V9 r67.A method of cooking that transfers heat through a liquid or gas is:
, L; e1 v( W$ L: a) F# k1 M一种烹饪方法,通过转移液体或气体是:. d; X5 n5 P/ F6 L+ @! R, I
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
' v: K' D* G1 W, q+ LA:Gelatinization 糊化& y. x6 y6 {9 K! E4 K! H
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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?2 t- w" Z. U8 R; v3 t( u! l& R) r
A:Braising 烤
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9 \2 g% a3 b( y3 b* V% s+ E70.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:
4 e/ z* m# ~7 P/ CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ X; K# @1 ?- E  I& V
4 z! j$ s1 `# U: s* h- a3 q
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1 Q, N# o' ]& o: Y
A:Fumet 原汁
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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* @1 ^! f/ y! N7 P# f" a) }
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 b1 N' U% c& g% a: @2 [; F
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73.Which of the following is a principle not used in stock making?
2 X) m" D3 N& D7 E! H下列哪一项不是用于制造高汤(低汤)的原则?
  t( H8 ~3 H7 s  wA:Start the stock in hot water.开始在热水中操作
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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
$ _& c: ^  I6 RA:Remouillage 法语熬汤% j, \" `3 c8 x
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