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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。2 |4 }4 a4 G1 j( Q6 M
! x& D( ?2 e7 R( U
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。% {% V, N1 s& `- }. K
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- B2 z) \1 ~& M& J  W# f. z
1.Which of the following methods should be used to determine doneness in a New York steak?
1 i8 W; i5 l5 f& G, I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)8 y( l1 _/ g- w+ I/ m9 i2 K) l7 Q
A: pressure touch. 压力触摸4 {7 ^/ g- s# }* @: s- e# [% \
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 |0 h& q, ~% o# ^- 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
1 f" s* O4 ~, E4 j! DA: acid  食用酸$ w$ K1 v5 {/ B% K& E6 L
3.Vegetables are major sources of which of the following nutrients?
9 P% s- a: ]% f. T0 l+ L$ s) w蔬菜中包含的主要营养有哪些8 [: c1 x* J. x, O8 ~) B" r
A:vitamins and minerals. 维生素和矿物质。" s! h; D3 ~' {% p- y" r
4.Cauliflower is commonly served with9 s7 L4 D' }8 \2 C
花椰菜(菜花)最常见和那种酱汁搭配& f& ~8 B2 Y& O7 _$ Z7 d" u! [
A:Mornay sauce. 奶油蛋黄沙司
! n! K  E6 ^. `2 F& c6 P  s5.Which combinations of products are found in pie dough?* V7 `* i0 z; ?. u/ O2 X9 _6 W
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 R  p3 b( x7 e) U! G" ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- \; v+ z/ y7 O$ M8 T3 [' u6The French term for mussels is 法国语青口(海红)叫什么, e. ~# f: x" q- p
A:moules.法语青口,海红
0 n  n6 k0 Y" P8 i2 x7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% `2 d1 d% m: G- |1 x& N. }& b) b
A:faintly fishy. 稍微有点似鱼味
' B) j( J' J3 }6 Z, ~- H5 F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: `4 k( E9 L9 `A:2 days. 2天
# f- n: Z: K+ p  Z& l( s9.What are the principle ingredients in ratatouille? 3 g3 K. B+ D4 x; [  E1 \6 U! @4 H
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ l1 l- t/ q9 I9 U0 L  D" O
A:Zucchini, eggplant, green peppers, onions and tomatoes
# T  s3 Y& C: v% n西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& M% ?) A: g3 r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 V- ~+ K! S% \  a$ I) n1 XA:cook food in quantities that will be used up within 20 to 30 minutes.* J- n# \: i7 b
大批量烹煮食物要在20到30分钟内
0 R5 H2 I8 I' s" T11.What person has the authority to issue a Health Permit?
: z4 J4 }* t: E0 M" m谁有资格颁发健康证(卫生证)。8 `3 ]5 @: h6 l- \
A:Medical Health Officer.
& s2 `* `8 M9 Y医疗卫生官员。& h8 N$ l6 O3 a
12.For what period of time is the health permit valid?. j' G5 K! {' ]1 K/ U# \2 q
健康证的有效时间是多久?
1 F4 ?8 r6 F; ZA:12 months.12个月
5 H- N' Y7 J2 U2 Y2 b13.In the area where food and drink is prepared, the ventilation system must be able to change the air% R; H" f! m# f. m( Y2 p1 ]
在食物和饮料准备区,通风系统换气的标准时什么- p) a) z# `) z6 u# X* A2 X5 x8 x
A:08 times each hour. 每小时8次
3 k! Z+ T: X# v: f9 J14。The minimum temperature for manual dishwashing in the wash sink is) B# C" }, B  j9 V" |3 p
手工洗碗,洗碗池的水温最低多少度?
* I, ^8 C$ J7 f3 vA:110 degrees F (43 degrees C). 43度4 u8 _$ [8 @3 t, V6 d
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 d, x. V+ H$ z: T0 m% ^( c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) j, Z( p* @- v
A:180 degrees F (82 degrees C).  82度- z; N1 Y& K- h# ]
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# i! Z! ?+ K1 T$ p3 F9 {: b用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  x$ {5 h* w* O1 K  q- TA:en papillote.  法语自己理解
% B4 G& o$ L; Y17。Wing or Club is considered a
2 N0 V$ v" ~. @, s6 K/ p" f9 {/ c翼和CLUB 被看做是一种...+ b! _! [0 }+ ^3 A( O
A:Bone- In Cut     带骨切& T  E/ Y3 B/ z
18。New York is considered a   纽约牛扒被看做是一种/ w4 I* v0 q# V- _7 K2 ^1 c9 u
A:Boneless Cut     无骨切9 `/ h2 I2 r0 U
19.In general, a court bouillon for freshwater fish will contain' d; X' q4 J3 O" [. a
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
* ^+ _& i; p' _4 \. s1 J- dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 K( ?' S: A1 A9 P5 ~
和做海水鱼同样数量的调味料和香料+ u! W$ }& P$ ?4 m( A* E4 K: e4 g) D
20.Anise is very similar in flavor and appearance to1 {8 S- w" G1 g9 k. t
八角和下面的那种原料有相同的味道
. ^. [, D8 K# u( z3 @A:fennel  茴香
# J& L- e7 t& t4 b21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 D. }0 k$ k% K2 I下面那种原料更像大葱且有平面的叶子
0 o; k8 J' Z" W3 EA LEEKS  似蒜葱 (这边人叫京葱)
- K- \" S( j* [6 e6 @! H' ~22.Which of the following cutting shapes refers to a small dice/ o0 O. G/ T; e9 x0 X4 {
下面那种刀切形状指的是很小的粒(末)
$ r1 X4 l/ N2 O- h: ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! ?( G$ ^9 t7 y* M23.Oil is added to the water for boiling pasta in order to9 w0 z1 m1 a2 p& ~
向煮沸的pasta (意大利空心粉 )中加油是为了1 n$ I, z% S+ Y8 P. V
A:prevent the pasta from sticking and to minimize foaming action., @3 q1 g% |  O, ^! n6 g
防止面条黏合并降低发泡。
7 A* y" u$ K1 d$ H24.Which pasta dish features pine nuts and basil?
! c% Z" {" |2 T2 l7 e: y$ g下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ q+ v. k( \1 \  X
A:Pesto.一种绿色的意大利面酱 " e% h+ A9 Q* J% q# D
http://www.tianya.cn/techforum/content/96/563836.shtml
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) d1 C) M# [# q0 {$ p; y) Q1 c6 O/ q25.Which of the following is a spring vegetable similar to spinach?& _) O1 E, e: h: {9 p9 s
下列哪项是一个春天的蔬菜类似于菠菜?
1 d2 m" _" p- e+ u5 E, s/ GA:Sorrel. 酢浆草。
) V  \* ]; u( d; 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:
3 ?0 T8 M9 Z' s' Z0 n" O( a: M哪位厨师最早带来高水准浮夸的美食
# X' A6 a, S* V9 BAAntonin Carême 人名 安东尼·卡罗美2 K3 x6 m2 d0 O1 n* ?

4 B- p& c* x) ~5 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 c: G; V9 d+ s2 H" [* c  y; x下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 ]: o7 |( L. T9 UA:Cast-iron stoves         壁炉
% ^/ W1 ]7 G, j( F* O3 [6 dhttp://www.usstove.com/products.php?id=6
4 W4 T9 _+ t/ G9 S! O% b
/ r$ D/ T# a5 b8 m28.The French term used to describe the roundsman, or swing cook, is:8 E6 J) n( Y3 F! P- ?  h
法国术语,用来描述roundsman,或摇摆厨师是:1 E: r  u1 i8 {( I: a
A:Tournant   图尔南
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! V/ [7 f# R  V! `29.Another term for the wine steward is:
: R& y/ s# Q5 `葡萄酒侍酒师的另一个术语是:9 o4 w2 h9 P6 O# R9 i9 E- y
A: Sommelier 侍酒师
& N6 ]) D' y& ~* ]% p" J3 p* d. `# ?( x4 F8 R
30.Molds, yeasts and fungi are examples of a:
0 R" q( f) @. h3 U& U0 p1 l霉菌,酵母菌和真菌是一个神马例子
7 w' o& I; Z3 s' j  c. j( {A:Biological hazard 生物危害! U& o" k, w1 a( [! {7 K/ n
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ W5 I# |7 r+ W2 g$ p8 h根据加拿大食品检验局,食品的危险温度区在多少之间:& x" h. y. h& w8 N5 C+ ?0 N
A:40° and 140°F (4–60°C)     4-60度
8 d/ ^; w! ^% \+ ?( }1 U/ F& L- X8 s/ ?3 g% Y( f
32.All bacteria need the following for survival:
. B: j6 l% Q5 Q5 S6 `所有细菌生存需要以下哪些内容:
. A/ }* u( i; w/ ^3 xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?8 c% v  M' X) d
以下哪项正确表示了HACCP体系的关键控制点?$ p3 X& V7 K( S, u7 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / A5 E6 X& S" k2 D/ v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?# r& M$ p9 w- Z& T+ q# n6 u
下列哪一个不是碳水化合物的例子?
2 u4 `9 Y' M. @A:Essential nutrients 必需的营养物质  R. D2 w" w9 m4 g; @
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35.The process by which a liquid fat is made solid is called:
0 B8 S+ q6 u# r4 o: `6 t$ H2 ?液体脂肪做成固体这个过程叫什么% o% a# W* f( H/ s* X1 H
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
0 a5 I" a& p/ N% D/ M下列哪项不是脂肪替代品的一个例子) v( w" d" u! ]" n9 T6 {
A:Acesulfame K  安赛蜜K表$ \5 @* G7 c% S4 v. V
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37.Health Canada requires that a product labelled "fat free" contain:  a' q0 |2 X3 U6 I
加拿大卫生部要求的产品标有“不含脂肪“包括:  y  {9 y* O! I, {8 j0 {2 {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 p  ]( k% J, U  q/ L6 b+ N
7 V# Q, Z: L7 x, B3 Q# q' b
38.Which of the following is not a problem associated with converting recipes?
! S% A" @; H$ k. [下列哪项是不相关联的转换配方问题?$ W  W/ e% h5 a% F: Y8 f! I4 [
A:Unit cost 单位成本5 W$ c6 t1 F( b& ?  E' V
: U3 O! l+ {7 Q6 V6 {( x
39.The condition or cost of an item as it is purchased from the supplier is called:
* p; A. ?  X' i: r" S) ~从供应商采购的物品的品质或成本叫什么
$ G# x( W( L1 QA:As-purchased cost 购买的费用
; y- Y$ O1 {- z: v! j! b
& a. [% w* u# H$ b40.The amount of stock necessary to cover operating needs between deliveries is known as:& R0 q5 V! t6 p' ^* d( R
在新货到来之前用于日常所求的必要库存量叫什么
' s7 R1 X7 M3 E* vA:Parstock 基本日常最低库存7 ]) \7 ?! a9 y2 |2 j- }5 z" I
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41.Which of the following abbreviations is used to describe the proper rotation of stock?+ M9 U& T9 r3 ^2 @4 O4 J3 l
下面那个缩写是用来表明正常库存流程?
" z, k! \5 \3 L0 q4 z  RA:FIFO=FIRST IN FIRST OUT 先进先出
" Y  x. I( B% X8 m' K; R$ S. }3 B4 n; p  ]8 H$ o: Q' b/ x9 m
42.Which of the following knives is used to turn vegetables?
: a& U/ w6 ?. B: ]+ C1 w下面的那把刀是用来打开蔬菜吗?  d4 ]1 j+ B9 ~5 ]- X% r
A:Bird's beak knife   鸟嘴刀0 L$ ?& h" G% p; \) S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 p0 {6 J! r' D) R# ^2 Z# I! h! ?2 c8 \; I3 W# E: \
43.What is an instant-read thermometer best used for?% w* J; v  z: V1 y; A! [9 r
即时读温度计最好用于那方面?
5 ]4 X3 X6 M5 t2 X$ U4 ]A:Checking the internal temperature of a roast 检查被考物品的内部温度, p6 e& g- \% I" {5 a
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* l6 V" I5 Y( X* `3 d6 X. o下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 w8 P9 a, o% Y; X$ ?3 [* x7 vA: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?
" a$ R8 V4 R2 T& o* }" t5 ^+ n' f哪件装备下面有一个可移动的碗和一个S形叶片?
* Y- @  o5 t3 oA:Food processor 食品加工机
0 e' C6 y4 f( Mhttp://www.google.com.hk/search? ... iw=1263&bih=572+ q( `/ e( ]! H
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46.Which of the following is not a rule for knife safety?2 f9 a$ `% \" N% F0 s
下列哪项不是用刀的安全规则?
3 s( o4 n( b7 S. ]6 SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ ?& w) B, H. I6 G& g$ T" `  s  ^/ T8 o5 U2 y3 D' _; g6 \, o8 ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. |1 A# @. @" U6 c% e' j7 q0 H. ]3 P: }) ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( K7 x: y, i7 q0 N# Q
A:RondellES 0 J/ v6 I$ r1 T, S, w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
+ L# L2 s6 V9 A* F# m下列哪项是切成小方块用于汤的装饰?
5 @- u2 w6 k7 [( s& u0 B9 t7 p, OA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% E6 r6 m6 i- L- C, b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 Z0 `* |: \; _5 T
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!!——0 C: \  B8 [, F( b* x4 c; E
A:Gaufrette
4 ?  K4 n. T( Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( H" r& b9 y" K; Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ [2 o+ R1 S- sGaufrette :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?
1 R' W- `5 o; R3 C, J7 x8 x% F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)
) ?, D4 T  E; x3 n# mA:Cilantro 胡荽叶 香菜4 e4 e9 b) u, Z- i4 ]2 G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 E1 w& q% `% D. M+ P1 c) y
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60.Allspice is made from:. b- ^3 a4 v( B. G
多香果,  多香果香料是什么
% O) w& j8 L0 w8 B; Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; X0 Q# x; Y) W% B; |+ VA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?  B  b6 R+ @6 R; [( v# g& @
下列哪些是用来做香包德épices?4 ^. {* ?( V# N  ~
http://www.sachetcatering.com/2 B# b4 c, I* o, G# |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ ]' p  g5 w$ A: `5 v

" ]" p4 h( x1 o1 f: B# k) K62.Which of the following condiments are not soy based?
( h8 O( m% ~! k! c2 ~下列哪项不是酱油调味品的?
" Z0 t  y! n  ]% s; E6 rA:Wasabi 日本辣根
( k* O. `+ i8 q( g' }$ z. J6 x, V( A9 s& K' }9 X) e
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 P! w, C- X: x2 K) D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:
: v7 B) y8 V/ v4 F, vA:Pasteurization  巴氏杀菌6 x3 ]0 z, L. \
" {4 Q9 Y5 A  M
64.Which of the following steps is not the correct procedure for whipping egg whites?4 S. S, W* ^/ G$ c& q6 U
下列哪个步骤是不是正确的蛋清搅打程序?% l3 ~7 {. }, j9 [
A:Allow to rest before use. 允许休息后方可使用。$ i+ u/ r' h2 W3 B% g0 z, P/ ?

  P, j) |# [( K65.The weight of a large egg is between:一个大鸡蛋重量介于:
- Z4 {$ G) _+ \# x. Y# b' }1 zA:56g and 63g 56克和63克
( w. P& Q1 S3 g% I( j5 J4 \1 c& T. x9 E8 }
66.Evaporated milk is a concentrated milk that is produced by removing
; W" M% {* K2 B炼乳是一种浓缩牛奶 是去除什么做的
3 s! o$ X/ i5 k9 DA:60% of the water 60%的水
! X2 Q5 B# b; }% r( v0 D
' ]' _0 j# s9 S) {/ u6 p& `( e$ _67.A method of cooking that transfers heat through a liquid or gas is:
* H5 O+ u5 Q- d  t一种烹饪方法,通过转移液体或气体是:
, \7 i# \- |! x# f8 f7 D! @A:Convection 对流' F+ ?4 A: ]6 Q( h

- I/ j) m& r4 b" }/ B5 y68.The cooking of starches is known as  烹调的淀粉被称为" H: R. U9 X( ~$ m, D' k2 C! y* L
A:Gelatinization 糊化; {- U8 B( r! R( Y. V9 J
7 t3 {. g7 ^2 e, z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. m/ p3 {5 R$ ~( u0 cA:Braising 烤
6 T) d5 r  n) I8 Q$ m
% A7 r* q* R9 G4 s; |/ n' @: b: _# w, A* t70.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:
6 _# S$ P% h! G9 f. G. YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 ~: K4 z/ W: D, i; r

6 m4 n' b& A- I8 h2 Y3 }" Y+ N71.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
+ j% I1 k" |- W& q# ~  M; Q+ I5 vA:Fumet 原汁" a2 F" d1 X" f4 I7 J* Y0 E6 S4 `; r
* x7 U; {; T' a1 L. i$ r
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
. k( k/ |" l1 ~' VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 y: Z; p$ b- O% W! X  E8 J6 z

/ n" O. R' }5 J$ y2 P73.Which of the following is a principle not used in stock making?
" n+ K7 o" |$ b/ Y- k7 k# m( U3 H下列哪一项不是用于制造高汤(低汤)的原则?+ E! P7 e$ W" C0 s' T# \; d
A:Start the stock in hot water.开始在热水中操作
$ T+ q* @9 X4 K, \- @; }" Z* E/ l# i0 ~3 o) M
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) X. ?5 }5 L7 v/ z: F0 ^2 Q1 u0 h3 X
A:Remouillage 法语熬汤! G( ~1 l+ b9 U
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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加油!
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