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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。7 H$ W/ F: e  u
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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。# V( {5 K# y2 K$ K1 h* U
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' n: X% w. T: s% j& C$ c
1.Which of the following methods should be used to determine doneness in a New York steak?
: e3 z* g$ |  s- c. u/ p  F' v3 d8 `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 N, T2 }7 q( b
A: pressure touch. 压力触摸; j0 Y  d1 Z6 U! P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# u/ Z- |. T* P4 h, w8 T+ `' t  P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 O5 q- W6 _" F/ t2 S
A: acid  食用酸( d. N( p+ o. j1 ~) A2 K
3.Vegetables are major sources of which of the following nutrients?
" }: |6 k% r; d% C2 H蔬菜中包含的主要营养有哪些
, C2 }: F# ~. F( ZA:vitamins and minerals. 维生素和矿物质。8 Y5 s, g# f( |( G8 \
4.Cauliflower is commonly served with
# A: n6 J: x$ [. ]花椰菜(菜花)最常见和那种酱汁搭配9 D; g8 N1 l% A
A:Mornay sauce. 奶油蛋黄沙司
2 ~1 y' K/ A3 O5.Which combinations of products are found in pie dough?, j: q# ]' R4 \+ g) ~* k
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)4 C% x- c  @' x) `6 r
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 e. {4 D' ~+ L2 e3 j' V; V
6The French term for mussels is 法国语青口(海红)叫什么
& H+ f* Z9 x' mA:moules.法语青口,海红
; ]0 z% W, c# w5 O6 n) Q: P- F7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: i1 ]% `4 e* w# h5 [8 f9 pA:faintly fishy. 稍微有点似鱼味; S# U% |7 C" M6 H3 Y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 n9 C: n0 j+ ?/ ?' t( K8 CA:2 days. 2天4 P' M+ ]5 A0 x) a3 T
9.What are the principle ingredients in ratatouille?
, U5 R) H: l& y. e  Q. [炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 N8 u7 z$ s- Z' D, g7 T. YA:Zucchini, eggplant, green peppers, onions and tomatoes
" _% [! b( L6 t6 q; A西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ k, B# _+ k  e+ w: c9 {
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ J9 W7 W" i- M1 Y* }7 @2 VA:cook food in quantities that will be used up within 20 to 30 minutes.& T. r! i* {  A# n
大批量烹煮食物要在20到30分钟内
4 C( m( L! E% b" x1 u6 {11.What person has the authority to issue a Health Permit?
: ?0 K: G- h% z* }; b* r/ T谁有资格颁发健康证(卫生证)。* Z1 P: p3 y& B1 Z
A:Medical Health Officer.. Y) Q1 A4 `5 [  K6 z
医疗卫生官员。
: l* v+ {$ u- y; C) T0 `3 b12.For what period of time is the health permit valid?
3 ?# [* c+ ]: _$ T健康证的有效时间是多久?
5 E# z8 p. i% cA:12 months.12个月
- e: i0 f( a1 a+ G$ u5 {13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 e- w/ E& X5 O9 P在食物和饮料准备区,通风系统换气的标准时什么
' Q- ?$ K. r: B# Z3 b( \3 SA:08 times each hour. 每小时8次
5 b# M2 D1 z$ }14。The minimum temperature for manual dishwashing in the wash sink is
, s/ p6 _5 U: ]8 L7 U8 S手工洗碗,洗碗池的水温最低多少度?. ?+ M' C3 X9 H% f+ y1 C
A:110 degrees F (43 degrees C). 43度
" _) I/ }/ d3 c, `0 a) j. r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, c7 Q% ~0 u3 L4 X0 H用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, [* e  c, T4 L' E" M) A& m
A:180 degrees F (82 degrees C).  82度/ @/ ^% D+ \% F. v) P- F( ]1 s
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  W, E8 |8 K/ C7 m0 L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 ^  }# E) H  Q7 e# JA:en papillote.  法语自己理解2 H0 l# U9 n. g, N5 X/ h5 X
17。Wing or Club is considered a
: W& Q7 V2 d3 V7 L7 p) U* j翼和CLUB 被看做是一种...; z  n, M* a# N) p
A:Bone- In Cut     带骨切' K9 E6 a/ P/ {4 N& B
18。New York is considered a   纽约牛扒被看做是一种
& p4 [1 k" X6 U8 C* Z- C% fA:Boneless Cut     无骨切
2 O/ p0 S* O6 |7 V! |, |19.In general, a court bouillon for freshwater fish will contain
; b5 Y, o2 m$ ~& m, {+ S. B9 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) t1 D  c- c- }% W2 ]! x/ s- j1 c3 T; w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' S# n/ T+ N3 f3 \和做海水鱼同样数量的调味料和香料
' A% ^1 r; I" L0 I. u8 u20.Anise is very similar in flavor and appearance to
' }) @1 j. x  o: R八角和下面的那种原料有相同的味道
% [, j$ Z0 P* p+ ~5 C! LA:fennel  茴香) M; i; z6 z' _" T+ {* C
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. p3 L: z. X- i" b& V7 w% n1 m
下面那种原料更像大葱且有平面的叶子
+ E. T  s0 x0 o; j- ~3 @A LEEKS  似蒜葱 (这边人叫京葱)- B# s- X, N0 I
22.Which of the following cutting shapes refers to a small dice
/ e" ^( V6 z4 d* V1 M/ ?下面那种刀切形状指的是很小的粒(末)
4 R) F/ j7 ?4 R7 h* w. uA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ a- V6 v2 O6 i) c+ n23.Oil is added to the water for boiling pasta in order to
1 N" [! [# r/ Q7 d, E; G向煮沸的pasta (意大利空心粉 )中加油是为了. F/ y3 f& K- v$ l2 e% B
A:prevent the pasta from sticking and to minimize foaming action.
9 ^$ {0 L7 U$ n4 J$ c防止面条黏合并降低发泡。, P- f. u" n2 a9 i  E) v3 {2 x3 k  ?
24.Which pasta dish features pine nuts and basil?; R9 L0 f) l  t+ z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# R' K# ]( T0 L# E
A:Pesto.一种绿色的意大利面酱 / T. w# P- d( @( q
http://www.tianya.cn/techforum/content/96/563836.shtml, B( ?3 b$ `. `
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25.Which of the following is a spring vegetable similar to spinach?& U& Y' g' N% @5 ^5 N, ]: b0 k
下列哪项是一个春天的蔬菜类似于菠菜?
7 a' s0 j) v! s! RA:Sorrel. 酢浆草。
' x" @6 ]* N; S! [4 s5 c% Y, c& s; i6 fhttp://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:
+ u, Z& ~9 `6 l6 p" T* K; d- Z哪位厨师最早带来高水准浮夸的美食; @1 Q7 h0 W( o- r6 x9 T7 B0 {
AAntonin Carême 人名 安东尼·卡罗美3 ]9 ]/ Q' d) f8 P* t% y
: L( J! o( W5 ]( \6 m( s
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ @+ C& k# ?: Y. [& n
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. R4 I, }& `! nA:Cast-iron stoves         壁炉0 k1 `/ b. n5 R. T
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! S- W. o. @4 F2 h1 S# @法国术语,用来描述roundsman,或摇摆厨师是:# H- J* g. P& ~- X$ G7 T
A:Tournant   图尔南, x0 G& ]9 M. f4 }% u
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29.Another term for the wine steward is:0 t* E7 d9 k% Q% w. q% I% G' L  W
葡萄酒侍酒师的另一个术语是:
' F2 ?! s' O. g$ kA: Sommelier 侍酒师
0 g/ y6 V  {! S4 a/ x# j! Z) d  U
8 g- w+ `- y/ {3 n, I" j3 E7 P$ M7 J30.Molds, yeasts and fungi are examples of a:: a3 j% `( ]$ o# t
霉菌,酵母菌和真菌是一个神马例子/ ]5 k  B' U7 b' d: V! _  V! ~
A:Biological hazard 生物危害- J' q) ~! N3 x' y5 U0 ^, Z

" F* ^" e& X" L7 N# q1 D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! {. C5 P# f6 W根据加拿大食品检验局,食品的危险温度区在多少之间:( `" }& O- {! r. W& T) Q
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:% i! F# q; g% P
所有细菌生存需要以下哪些内容:9 j& L0 U3 M5 t/ d6 @2 Y8 e! y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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5 g5 x$ ~& ?- {) D33.Which of the following correctly represent critical control points in a HACCP system?! m; ~9 \' @' w9 C! C
以下哪项正确表示了HACCP体系的关键控制点?8 ^/ y8 C3 ]$ @3 l+ P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # w( l8 W  n6 A9 a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- `" M" E! h  Q* k8 T3 [. A4 q8 X& Z( R8 n' g# F
34.Which of the following is not an example of a carbohydrate?$ F9 p/ f  Q/ j& s& A4 i3 i
下列哪一个不是碳水化合物的例子?
. ]$ I) U/ `  iA:Essential nutrients 必需的营养物质3 j# g( s/ m# C# V; |; p

! ?' C' j9 [* Z+ N. }% |35.The process by which a liquid fat is made solid is called:% {- ^/ `; f6 y8 f5 V
液体脂肪做成固体这个过程叫什么
. ~! J6 L* n( W8 V8 {2 L" x3 \A:Hydrogenation  氢化
- l. T/ M8 e( _. ~+ Y; Q  |
$ U" ^1 L9 A" y5 T, C; g0 T36.Which of the following is not an example of a fat substitute?2 d8 |$ _7 b( b3 \8 X0 k' }$ X2 x
下列哪项不是脂肪替代品的一个例子
' J# V& P8 t1 l/ jA:Acesulfame K  安赛蜜K表
8 a: a( _7 a% W) K2 E( R- m/ p$ V# |4 M  T6 A7 b# X: ^
37.Health Canada requires that a product labelled "fat free" contain:
( u, D! P1 ~: z: ]加拿大卫生部要求的产品标有“不含脂肪“包括:
1 \0 h" p' }) K: c* |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 \; Y9 d3 h8 i" \38.Which of the following is not a problem associated with converting recipes?  C. j, Y4 R1 [
下列哪项是不相关联的转换配方问题?% I. |' ?* j: z' b
A:Unit cost 单位成本* q8 Y8 D, s& T: L8 ]. Q4 K! Q

$ H* q/ ?0 {9 o8 Y( h39.The condition or cost of an item as it is purchased from the supplier is called:- J, n( m$ x# k. k8 {1 g
从供应商采购的物品的品质或成本叫什么8 I1 ^( `# O% `2 v
A:As-purchased cost 购买的费用0 a4 S7 s" A1 j5 z0 H, t

4 U' z1 L2 k8 E40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 F1 E6 ^4 N% b1 B在新货到来之前用于日常所求的必要库存量叫什么
  [. Y" g4 _0 w  f2 |& g; EA:Parstock 基本日常最低库存- q, ^. n7 O% C& ]
! P8 y5 z3 O0 Y4 ^' q! b) J% \1 E. E8 V
41.Which of the following abbreviations is used to describe the proper rotation of stock?( J) e6 ?6 T) K" f5 M) P
下面那个缩写是用来表明正常库存流程?: S: y' Q2 \9 L0 X; m. F
A:FIFO=FIRST IN FIRST OUT 先进先出
  G& `* M- M" x% ?' H& Y( _, m" A- c* T$ }: z
42.Which of the following knives is used to turn vegetables?+ S, |1 m: P6 N
下面的那把刀是用来打开蔬菜吗?
$ E/ c! O) L2 @( HA:Bird's beak knife   鸟嘴刀
+ ?+ L+ E1 L5 P3 b& i, O# X1 Y7 Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, [% U3 v5 ^( s% M. V

$ J& Q+ B! E1 }0 h8 l& u43.What is an instant-read thermometer best used for?0 j. M( q9 _2 S
即时读温度计最好用于那方面?
( x4 T1 p/ Q- J+ X8 cA:Checking the internal temperature of a roast 检查被考物品的内部温度3 d" p& r$ T: d4 k6 J9 d

" {' C5 [" Y  }, {' Z2 }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, ?' @2 f% k4 q! Y下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 [. \: o; z6 m3 u5 BA:Cast iron 铸铁
9 N7 E2 ^$ W7 f) r9 w" P) |$ \6 ?; p$ {- ^
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  x/ e7 X8 }. F: p1 H# |哪件装备下面有一个可移动的碗和一个S形叶片?
% @: t9 C( N) X0 A! ~7 sA:Food processor 食品加工机( @- [$ V5 w4 H- s1 s0 H/ t
http://www.google.com.hk/search? ... iw=1263&bih=572
0 r7 W- k( L7 Z' Z! N3 @* i( \) _( X. \& d, C& \8 X& L
46.Which of the following is not a rule for knife safety?8 S% v/ I  E' V4 ^
下列哪项不是用刀的安全规则?
- P4 c" V7 T- `2 x+ zA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. L- J0 I# K% g; `- c3 I: x
/ `% X/ B: Y+ A2 ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  X; }$ m* P( d0 T; e1 r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* [1 A' N" |6 X3 `0 gA:RondellES 9 _- V: {% W. E) |4 S
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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) I/ l* b2 q, u! ]2 w  N0 o2 n48.Which of the following is a diced cut used to garnish soups?1 v! i. u1 y7 `
下列哪项是切成小方块用于汤的装饰?$ S. q! A; ~8 s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) [1 o7 U/ L- ]0 }8 ?( M: p  H# {: K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, N/ s' D! e( A/ y! k% G- ]
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!!——; k" _, J2 X* s
A:Gaufrette 8 N; U1 m4 O& f5 A1 M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 d6 c: O, H. N5 c) k* I( G3 X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ _; b* {3 F: _4 s& ~) hGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" [) T) O) L+ Y! s" ]; _9 b% ^* k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 l) B' x. ~! q2 U; h4 t( C. 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)) N4 K$ B% @) Z, \# N
A:Cilantro 胡荽叶 香菜. ^# A( e% B( R5 Y" T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ K6 l  m- y5 S" Z* Z" a
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60.Allspice is made from:
1 o9 G' f) [4 n( w8 P9 K 多香果,  多香果香料是什么" u& X9 p; a% h' c- {3 D4 ]+ w  N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 P: o/ e, k) I$ ^5 ]7 ZA:A dried berry 干浆果4 t8 Q9 M1 h# \
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61.Which of the following are used to make a sachet d'épices?# P6 t) x9 c: T* f  B+ a
下列哪些是用来做香包德épices?! g8 e, j! z9 d* e+ h& e  }/ s: Q
http://www.sachetcatering.com/
, b. p( m4 y# ^  i, z8 H' @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# a$ @9 j7 A: T# G' y. E
6 f/ _/ G) H& E2 \4 F! L) V
62.Which of the following condiments are not soy based?
' P$ H' f: v, @# p下列哪项不是酱油调味品的?
' p& M9 Q0 c. ]' _0 a2 L8 oA:Wasabi 日本辣根
9 M% J1 b) f5 H, b& [. Q+ q0 Z3 b# ^/ n( g1 K2 s# i
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 @& B( ]4 d4 w* w+ X5 ]
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 T! b+ ~8 q4 ]; z
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?. u2 H" C& t8 {- g! {
下列哪个步骤是不是正确的蛋清搅打程序?* E% Q; H0 R3 Q1 @- N
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:- \" `4 M0 a4 [
A:56g and 63g 56克和63克5 i. M0 v. W0 ~: C

5 `( c# e& {6 E/ j0 P' F' J66.Evaporated milk is a concentrated milk that is produced by removing) I  |6 h& Z0 l" w3 n) l
炼乳是一种浓缩牛奶 是去除什么做的
; O  s  y3 l( t- l$ X+ u6 LA:60% of the water 60%的水1 b1 C; Q+ E" p5 R; S. T/ T  w
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67.A method of cooking that transfers heat through a liquid or gas is:/ ~$ W7 p+ v. N
一种烹饪方法,通过转移液体或气体是:/ S3 C& V( A7 b2 a9 ]* h
A:Convection 对流8 v& q, T6 H" S
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68.The cooking of starches is known as  烹调的淀粉被称为+ @% Q: v# @% M' d: ~6 s
A:Gelatinization 糊化
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! u3 ]' n% f, D" C7 D+ k; R$ h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: v( e$ q$ @+ a' w: g2 g
A:Braising 烤
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# r% m' O# H" l70.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:
& k: u" v8 r* k7 D: p( ZA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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6 f5 O: z6 y+ t% P" L; f" _8 d
A:Fumet 原汁; L8 Z1 y7 T( L2 x

8 C5 ~7 P# D. s4 i2 G$ c- C3 I72.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- S% `' f# G! q: \  }7 C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" I/ }- L% `# B: {$ n73.Which of the following is a principle not used in stock making?" p3 D- @8 e7 M  q4 H9 ~5 z& s
下列哪一项不是用于制造高汤(低汤)的原则?5 P. Q  b; x2 X9 ~4 i( }5 q; r5 W4 n
A:Start the stock in hot water.开始在热水中操作
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2 e3 w3 j; W; a3 f6 @1 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
* t' }9 {  D" r9 e0 X: sA:Remouillage 法语熬汤( U- J3 c9 x3 v; ^+ {
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