埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9532|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。' V$ h$ P5 J7 n4 k
' B' Q; f: F  m8 Z. z3 D; t
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。( o7 |2 M% ?& G) [, N, s- L
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
理袁律师事务所
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
0 Y- l4 A, r& s" ^$ j1.Which of the following methods should be used to determine doneness in a New York steak?; o1 Y, \2 E. p, }4 |
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)
. f9 F* S3 q1 D# s+ nA: pressure touch. 压力触摸
! }- f3 t4 B+ G: r! q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" Z/ z+ Z# v- Q
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& z: m3 `% y* Y7 J* V4 B$ I
A: acid  食用酸
, z6 T" v' m, @1 X0 w3.Vegetables are major sources of which of the following nutrients?* K/ v) U4 Z) e$ B
蔬菜中包含的主要营养有哪些- @+ @; ]* b$ w* S- _
A:vitamins and minerals. 维生素和矿物质。
1 r2 T" ~( a3 L% m# n4.Cauliflower is commonly served with
% K# V. ~5 k5 a& {8 v花椰菜(菜花)最常见和那种酱汁搭配7 W7 s( p2 y) S. v8 J- w
A:Mornay sauce. 奶油蛋黄沙司7 \) f$ b/ v5 I
5.Which combinations of products are found in pie dough?
  f. g0 m4 B5 b下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  N; k) B- }0 }5 ~! A: qA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" [8 I+ k7 b( x0 M( t6The French term for mussels is 法国语青口(海红)叫什么
  T* k' }! d; o( x* Y5 c% ZA:moules.法语青口,海红
* K- s+ W6 L/ l/ ^# C4 U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 E9 `' T4 M7 z  O! C' h! l. P0 G
A:faintly fishy. 稍微有点似鱼味% W: a) G' q6 }' X
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 o6 Y% h# z5 G: p8 E! }
A:2 days. 2天
+ T+ y: G3 X4 r# f/ |, T9.What are the principle ingredients in ratatouille?
- ?  t; ]- y+ x" t$ Q: [5 X炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ e( l7 l( |  \% P8 Q+ z  uA:Zucchini, eggplant, green peppers, onions and tomatoes$ Z; _) s9 ~" B0 L+ j4 g7 |9 `; {! |
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) U( A  M$ d8 \; s: K6 U7 P( |
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 d1 r, I& q4 x4 p- K: u5 N) n
A:cook food in quantities that will be used up within 20 to 30 minutes.! N! O& b5 x6 a7 N$ r6 j; V
大批量烹煮食物要在20到30分钟内2 D9 u  k. Y) W
11.What person has the authority to issue a Health Permit?
$ H6 r) M7 R( t: U9 V$ o! R& f谁有资格颁发健康证(卫生证)。
0 g0 `, d' y+ Z, H3 VA:Medical Health Officer., Q, G& l0 S* n0 b) U& b4 \
医疗卫生官员。. ]# T$ H/ C$ P- Y. |
12.For what period of time is the health permit valid?
' t9 v3 Z# a4 f$ y* m健康证的有效时间是多久?
# P' r5 E) n8 N3 ]4 w& {A:12 months.12个月
. j. N4 h( ~# M: X4 J8 r/ X13.In the area where food and drink is prepared, the ventilation system must be able to change the air* t1 b4 g* Q& c' W
在食物和饮料准备区,通风系统换气的标准时什么8 F0 v, A# z6 C3 f! P8 {
A:08 times each hour. 每小时8次; [: c3 q0 U$ z. q- O
14。The minimum temperature for manual dishwashing in the wash sink is0 }( A" V, \) B1 `% U
手工洗碗,洗碗池的水温最低多少度?$ ^; B* @8 ]6 r( d' V2 Z
A:110 degrees F (43 degrees C). 43度+ e0 i: Q) U% Z5 ]. c
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. `3 n  e* p5 j9 P用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  _* K( {  w5 V' {/ Y
A:180 degrees F (82 degrees C).  82度
+ l! ~! b" m0 q  G16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 T" P! s2 \& l9 K  w2 L8 D; V用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: I# r: o- z+ r& b. ?A:en papillote.  法语自己理解
8 Q) h* e& W. t2 v' H) j17。Wing or Club is considered a
2 K: t+ \! v. x9 Y0 j" Y1 Z, O8 n翼和CLUB 被看做是一种...
$ n1 s4 R3 O. O' K- T* b* a/ rA:Bone- In Cut     带骨切+ c+ o9 H& }6 H) k5 z
18。New York is considered a   纽约牛扒被看做是一种- V% C3 W3 U3 x  b
A:Boneless Cut     无骨切4 o. M( T8 n  O  L# _8 b
19.In general, a court bouillon for freshwater fish will contain
# x+ h( v# J$ H6 B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  }1 j& r7 r6 n: ~
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  f0 o0 g+ x) D( Z/ c和做海水鱼同样数量的调味料和香料
3 B6 t1 C, t2 Z/ l20.Anise is very similar in flavor and appearance to1 @+ K, ?' ?2 Y+ i7 i$ w
八角和下面的那种原料有相同的味道
; R0 {/ H/ s( E; A7 ]. TA:fennel  茴香/ c' y( y( C7 y1 @) S
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& K# p& q+ S& A1 b下面那种原料更像大葱且有平面的叶子5 Z8 z% S) i1 H: A: \4 K7 ~
A LEEKS  似蒜葱 (这边人叫京葱)
5 y) t8 B+ l, G+ U- e$ ~22.Which of the following cutting shapes refers to a small dice
' C: u0 [% H' Z9 F, [; _9 V! z$ l5 k下面那种刀切形状指的是很小的粒(末)
0 Q( ~0 P4 j/ }5 W& v( bA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: O: X& ^% n! s8 f23.Oil is added to the water for boiling pasta in order to
# I8 h0 D" S5 ?) n向煮沸的pasta (意大利空心粉 )中加油是为了
; b# G. y# W& r% @  M% [8 r& wA:prevent the pasta from sticking and to minimize foaming action." K: e# m( i/ H9 X  J; k: ?! q. X) x
防止面条黏合并降低发泡。, N  J& H2 C6 C9 i, }
24.Which pasta dish features pine nuts and basil?4 r. P9 G6 q. X* T; U
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 s8 x% H5 W' X) h3 l3 M5 c+ RA:Pesto.一种绿色的意大利面酱 * h1 w  j$ p- t; V6 L
http://www.tianya.cn/techforum/content/96/563836.shtml5 |! y& e: a; o1 H

7 r+ c( s: _8 Q" I25.Which of the following is a spring vegetable similar to spinach?
* b/ c2 u$ `  I: {/ U下列哪项是一个春天的蔬菜类似于菠菜?
3 |: d" W4 t8 _% e& J% qA:Sorrel. 酢浆草。
9 J% N# `6 u5 r& t3 R1 G, }http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
1 h* z% P" C( S* W( ?/ {7 Z哪位厨师最早带来高水准浮夸的美食7 S9 h/ R7 j, R3 O7 c
AAntonin Carême 人名 安东尼·卡罗美( N2 P& n: @8 Y# {& }
' E8 S8 b/ o; s. q5 z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& w) ]6 t" a. j% i' I. ?2 F" T) Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 N5 i( h' l& T8 `5 q4 l* f/ P4 OA:Cast-iron stoves         壁炉
1 K. L, F% ?+ L( A* l# r( z4 shttp://www.usstove.com/products.php?id=6) F: D" [$ X9 N" I0 w. R
" j" R9 W% i4 `2 i, p
28.The French term used to describe the roundsman, or swing cook, is:
" D; I! I% _5 A* A( t法国术语,用来描述roundsman,或摇摆厨师是:9 i( k6 t! g, J
A:Tournant   图尔南
0 r! ~; {$ H3 e
/ V0 f, A4 Y) U* J% B3 I29.Another term for the wine steward is:
- {6 A! Q2 P% c5 C* a8 I' ^* W: V0 ~葡萄酒侍酒师的另一个术语是:
; n9 k' `5 O+ P; u$ e' H' g- |9 rA: Sommelier 侍酒师, e" ]2 _( E2 w4 C5 _8 L
, M$ j* B7 p+ Y( U% K
30.Molds, yeasts and fungi are examples of a:/ Y, j! ~! _# B
霉菌,酵母菌和真菌是一个神马例子; t% G7 i: q. D& d0 E8 ]
A:Biological hazard 生物危害, w; o+ w7 G7 _6 a" o
5 u, S8 N/ p9 U
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# G0 B  y' o  s) f根据加拿大食品检验局,食品的危险温度区在多少之间:! a+ v$ m2 v9 D
A:40° and 140°F (4–60°C)     4-60度
" B+ |. W) w  k0 ~: ~0 R
% U9 |- O3 ]* a! c3 S) ^32.All bacteria need the following for survival:
& a4 K0 n# a4 K. y3 _1 n所有细菌生存需要以下哪些内容:
9 \; Y" n" Y! HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. \) S* D+ B  m7 \5 E7 _

1 T: Q0 T6 f0 ~' e# z% c33.Which of the following correctly represent critical control points in a HACCP system?
( l( t2 E  g+ r" u1 e8 J! C2 d% |; x7 H3 u以下哪项正确表示了HACCP体系的关键控制点?
6 o  Z2 k5 Y' x, }) LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; |) |% ^- c+ L
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 [; u! J! c& |6 d: E
5 ?, @1 N  l; F  o+ W34.Which of the following is not an example of a carbohydrate?7 c+ v6 ~; W% _
下列哪一个不是碳水化合物的例子?3 @8 `7 n* N# t; E+ _1 w: N. i
A:Essential nutrients 必需的营养物质
/ V) p- C9 C! m6 p' G4 f  P/ O" @0 k. ^5 M2 a2 h: f9 a
35.The process by which a liquid fat is made solid is called:/ L% v) j0 j$ M7 A7 O
液体脂肪做成固体这个过程叫什么
  L! T* n% B3 e$ eA:Hydrogenation  氢化  N- i9 C1 e  Z$ I8 F: ?7 O' o
" ~$ D9 e7 m( z2 O: k, I
36.Which of the following is not an example of a fat substitute?
/ `$ b# M9 e: x: F  e  ?) C下列哪项不是脂肪替代品的一个例子. G+ z" I- Q3 Q
A:Acesulfame K  安赛蜜K表
) R2 \# r/ |* R' y# j* ]* r4 U& W% L6 P$ ~
37.Health Canada requires that a product labelled "fat free" contain:6 n" b: s% K# W0 j7 g
加拿大卫生部要求的产品标有“不含脂肪“包括:4 Y9 d9 ~  a7 e: r2 a- J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ ~; r6 c9 |+ K5 H1 {2 v8 M

3 f0 \$ e6 w0 A! ?0 Q- U38.Which of the following is not a problem associated with converting recipes?6 o: u/ L& F3 X/ z
下列哪项是不相关联的转换配方问题?
6 n$ w# ?% R6 ^& w! `A:Unit cost 单位成本# r, Z5 m9 U+ _, `* f' Z# o
8 E  _( a7 v8 i2 s
39.The condition or cost of an item as it is purchased from the supplier is called:
3 P2 v9 K5 P( F2 I- {) Q从供应商采购的物品的品质或成本叫什么
! ~, w* N; j- {) ZA:As-purchased cost 购买的费用4 v+ |( A+ M! ~$ U# F) k' B4 y3 n" D+ O
0 f4 r4 S# F+ B1 j7 p  z; G1 p2 r
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 w# p. `7 \7 k* K
在新货到来之前用于日常所求的必要库存量叫什么
5 j1 e* c6 h( V" }8 Y) Y* `8 KA:Parstock 基本日常最低库存
# f4 O# u0 x2 }* y$ @; C
* E' [! z" R) b6 s) l+ y+ n; E/ ?41.Which of the following abbreviations is used to describe the proper rotation of stock?+ H, _- g7 c+ }: `! P0 R
下面那个缩写是用来表明正常库存流程?
' e6 h6 Z# {$ AA:FIFO=FIRST IN FIRST OUT 先进先出
. m2 T. M$ L% d. @, S' ]) h4 [- i' M& ~% n# |
42.Which of the following knives is used to turn vegetables?
* L' p! S6 d8 {; E. A' B. n下面的那把刀是用来打开蔬菜吗?6 W9 Q. X5 \7 E+ x- f( b' X
A:Bird's beak knife   鸟嘴刀
1 L) q) k8 K2 Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 H3 B) c& j) n3 ^4 p' f: ?- E; w" Z# j% b
43.What is an instant-read thermometer best used for?3 A  h. d- o! R5 W4 q
即时读温度计最好用于那方面?8 u0 l  Z! l9 k: w+ p) H
A:Checking the internal temperature of a roast 检查被考物品的内部温度, Y- a7 f) \  K) W) K$ G
6 ^% D* }5 m# K4 Z7 W5 y. I
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: |; r$ E6 i+ i/ s: B! w下列哪些金属材料受热均匀,通常用在铁板而且非常重- n% P$ R9 J: _' C
A:Cast iron 铸铁
7 C  u; e! B- ?  W0 p* a+ r, q# G# C, r* T, O7 {& P7 g6 Q- D
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. k8 E, P$ g% Z8 _! L0 I4 f
哪件装备下面有一个可移动的碗和一个S形叶片?
2 m1 w; Q; @# x& F* V$ KA:Food processor 食品加工机! e6 s$ c: \9 D4 K" Z7 @& C
http://www.google.com.hk/search? ... iw=1263&bih=572
7 K" v4 k9 I9 Q* b4 c* p. ^; W# ^+ W" x; K
46.Which of the following is not a rule for knife safety?" u, Z% o# Q2 l7 m
下列哪项不是用刀的安全规则?
0 }  w. b2 D, J( S# ]& oA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) _, @6 B0 f- F& l0 l

8 d4 T6 h% B3 N& |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% }0 o6 C7 \+ J  R+ u6 f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ W: F4 R) ^8 t; w" k' D0 t3 |# u
A:RondellES # M- k- f) x( U4 S- R7 V) u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 T0 v: k' M5 D8 e% Q9 \; q" k& E! g  T* j# B
48.Which of the following is a diced cut used to garnish soups?
7 r" @& D  T8 i& Y% T% D: d下列哪项是切成小方块用于汤的装饰?% Y( r: F3 s; ~6 I- n  a0 e) G* }3 X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ {0 k5 K: V, a3 q" d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) J: M* {" Y- _+ O+ W; o& Z0 K
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!!——/ {6 Z$ U2 ^( \7 }; B0 U0 v
A:Gaufrette
! Z4 T: j/ M8 h- w. `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- B+ q0 _( X$ m, K, [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 C! P. E% l1 c! ]" J; xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 p6 S  F! w$ a& Q( w. g
  |5 T6 A& E2 D" R. P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ Q0 F9 ?/ O) H9 X) g" 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)
6 a) d+ y- c, J. m( U& {A:Cilantro 胡荽叶 香菜* B- _8 P. _  @1 P3 U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' h9 g5 v3 M' W+ [. B; w' M, r8 q
* z* k$ P* |  K4 n( R60.Allspice is made from:
( e/ P' Y* f! E1 ]  F 多香果,  多香果香料是什么9 i2 r" [& j1 H3 _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 Z! s& d8 }6 e& z% tA:A dried berry 干浆果7 c' y1 |4 Y' S" r

$ L' _& L9 W+ V0 C" R' F61.Which of the following are used to make a sachet d'épices?
5 A7 q" p* [4 i' c5 u9 w下列哪些是用来做香包德épices?6 a+ y4 r/ l& ^0 b/ t8 k3 T
http://www.sachetcatering.com/
/ b# r. ~5 J. l% |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" r; z2 M0 r$ U3 [& s
0 y. w) {8 J! o, V+ k
62.Which of the following condiments are not soy based?
$ n  M! N$ ?8 Z) H7 g" _下列哪项不是酱油调味品的?/ @  {- k' M7 y! s5 r0 T" M  a
A:Wasabi 日本辣根
3 w) j. }; x4 z
3 x# D& ^+ L8 e) c7 [5 }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  F2 J' w! }, a5 M
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:, M/ h7 U6 S5 L4 R
A:Pasteurization  巴氏杀菌: H6 t3 l! U5 Q8 u6 _
' n- E+ n+ E/ e+ k
64.Which of the following steps is not the correct procedure for whipping egg whites?& w, _# P9 e$ t0 a! b  @% V
下列哪个步骤是不是正确的蛋清搅打程序?
9 U7 K: [1 I  y8 ~0 t' |A:Allow to rest before use. 允许休息后方可使用。
0 _% Y8 N- s3 {! V0 s/ ~, d
( O2 ~# ^% N& s. }  y65.The weight of a large egg is between:一个大鸡蛋重量介于:& J; n- ~. i2 [0 n. u" Q% ^
A:56g and 63g 56克和63克9 w& [& l8 F6 c' m
' |) ?8 p& U  V+ W3 z# i; _
66.Evaporated milk is a concentrated milk that is produced by removing" c/ s& O7 R/ t/ f: R7 l
炼乳是一种浓缩牛奶 是去除什么做的, s+ P8 \  N8 K$ x$ m4 z3 [
A:60% of the water 60%的水
. ~, X( ?- h; _7 [4 I. o) ?: W
! X7 F# l$ V  I' y0 J; p67.A method of cooking that transfers heat through a liquid or gas is:
+ ~* z% r4 c  U$ E" g6 M. J一种烹饪方法,通过转移液体或气体是:
6 i0 V& m0 [. ^$ GA:Convection 对流
2 G8 h* o) O, ]2 b- t# v# g+ T% B7 l* p2 E; q' C
68.The cooking of starches is known as  烹调的淀粉被称为6 f; Y+ s/ J# |/ G: U) Q& L
A:Gelatinization 糊化
- B$ K  ^* g7 K+ E( e
. B% ~/ Q8 C3 Z# W" R% S: `) U) Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) Z5 }. Z* [+ rA:Braising 烤
, o. y: P8 |- w# x! b) T7 V% [; t% `. G" u5 `
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:
0 w1 A8 h) Y* }! {2 ~3 w; A5 d* J! ~/ }A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
- ?$ r" q- C( x6 o2 d. l* B% |" J2 a' Q& X/ L9 R
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
* s+ \; [: f  E; V3 Y& VA:Fumet 原汁
6 Y2 x6 \$ m  _5 u# R* c- K& C$ o$ Z
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7 N2 o# B! ?) M+ ~- x- _. s
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; O' k2 ]9 q2 h& l
: D$ U3 L( ]8 ~- H
73.Which of the following is a principle not used in stock making?
! }- j6 E% }- E1 |下列哪一项不是用于制造高汤(低汤)的原则?
7 @, `" e4 m. z3 [; m5 x8 p2 C4 DA:Start the stock in hot water.开始在热水中操作. ^$ }' m; i3 H1 N/ k% ~
4 `6 i6 P' y( y7 c& c! Y
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$ y! P! a; [/ V8 j- Z
A:Remouillage 法语熬汤$ s+ s+ K8 ~8 ]- E: J. n
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-15 16:48 , Processed in 0.153643 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表