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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。
% B7 Y9 m3 r/ s8 F8 ?' q2 T( J2 t3 E. H; t7 u/ p$ {
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。- c, P# \8 S! E8 ?
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% y( l5 x+ ^: G6 O' k
1.Which of the following methods should be used to determine doneness in a New York steak?) j2 t  }. T3 b: Y
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). q: A4 w+ F3 X0 C! H3 }
A: pressure touch. 压力触摸/ J% C+ {3 e* a, Z2 s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; s7 h. _0 X( n
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
3 m2 P3 `' ?9 T# Y& l6 X+ AA: acid  食用酸1 [+ G+ @/ j7 }4 m9 p
3.Vegetables are major sources of which of the following nutrients?
' l6 e" ^% l$ D1 G蔬菜中包含的主要营养有哪些" O  P. [% {( R$ C0 \
A:vitamins and minerals. 维生素和矿物质。
, U6 S1 c2 S2 p! P9 g; W4.Cauliflower is commonly served with# I: \# j, H5 y/ y) `1 \
花椰菜(菜花)最常见和那种酱汁搭配5 A7 O; ]4 L4 A
A:Mornay sauce. 奶油蛋黄沙司( `' {: f$ @  c6 j! C- c
5.Which combinations of products are found in pie dough?
( R- q% y! N' M6 k( ]) J! M下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, P. e7 |0 z9 f; |9 W" tA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 u- Z. T; I7 o6The French term for mussels is 法国语青口(海红)叫什么# t: g: N- v# L. H* C
A:moules.法语青口,海红
& J& b) R* l8 C3 @% c* ^7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 ]5 o- ]# M  B0 ^8 z9 F2 pA:faintly fishy. 稍微有点似鱼味
; |" A% U0 n" A4 H4 A9 |8 r+ @8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  b3 v1 {* l0 Q: T+ g- bA:2 days. 2天
1 H( h2 F" Z8 Y/ E  d# E& r9.What are the principle ingredients in ratatouille?   e( x1 V$ [, M5 N# `
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. d7 u7 q( ?; ]0 aA:Zucchini, eggplant, green peppers, onions and tomatoes! ^" d4 R$ v8 b& @6 X& |
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: {6 o# r6 k- j10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 K$ w5 x  M& D( XA:cook food in quantities that will be used up within 20 to 30 minutes.
3 w; k# D0 _& Z- l大批量烹煮食物要在20到30分钟内
' L! ~- X" F. ^$ V5 u9 _11.What person has the authority to issue a Health Permit?" A2 a% n' L( _& k1 D( u3 l
谁有资格颁发健康证(卫生证)。
' S7 Y7 Q1 t' U3 Q# }8 O* V2 ~; yA:Medical Health Officer.! c% [# J( X5 n5 O) r! a& z" m
医疗卫生官员。
( k& i9 c) w4 Y& L: P# g6 g- }$ F12.For what period of time is the health permit valid?/ A6 \3 |9 y/ m0 {$ h
健康证的有效时间是多久?. s5 a8 g0 T: q, {, b  Q
A:12 months.12个月8 k" s/ S: q* a5 G% f* x9 T9 Z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" ^( H$ s" X, B/ d2 ^% S在食物和饮料准备区,通风系统换气的标准时什么+ T' s+ }* z$ x0 A$ [. x% Y% C
A:08 times each hour. 每小时8次
: N) n# Q* u8 E( u14。The minimum temperature for manual dishwashing in the wash sink is
/ h# d9 o2 \: R: }7 P/ ^: C手工洗碗,洗碗池的水温最低多少度?
9 ~1 q7 r, e, A" d, G) ?A:110 degrees F (43 degrees C). 43度& p' L( `5 B0 N& e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% H1 W) t! B9 d3 i0 h: S2 X- Q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! c# v. R# T# x: O
A:180 degrees F (82 degrees C).  82度
" I- H7 X+ p! L' T8 C; L0 l16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 U+ X  [0 ^6 T5 h8 R  D2 M
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: V! \+ |. y0 X1 c7 Z- ~A:en papillote.  法语自己理解
5 L1 t  W" A! C% z. F- c& J17。Wing or Club is considered a. E% ~& P. i! {
翼和CLUB 被看做是一种...6 Q( I" v' B1 Q7 H
A:Bone- In Cut     带骨切
, G- w" `& X# u9 B18。New York is considered a   纽约牛扒被看做是一种
( w6 O! {7 O: x5 k3 dA:Boneless Cut     无骨切. K# r8 N- l" E0 s) h
19.In general, a court bouillon for freshwater fish will contain
5 E, a( I9 ]) I% {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  Z1 {# U" P/ O6 F9 y% U
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 h; [0 B# `$ h# h
和做海水鱼同样数量的调味料和香料" x# W7 J- T4 i; T7 y
20.Anise is very similar in flavor and appearance to+ g( a2 |, s' v) |1 a- I, x
八角和下面的那种原料有相同的味道
; [0 r) [4 p, WA:fennel  茴香) l5 S/ V/ H; c! p
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 x: ~) z- k- U' Y
下面那种原料更像大葱且有平面的叶子1 k' |4 H1 C9 w" a
A LEEKS  似蒜葱 (这边人叫京葱)5 e% s1 ]& Q4 J9 @" k9 L5 c
22.Which of the following cutting shapes refers to a small dice
: C6 h) L4 y5 e下面那种刀切形状指的是很小的粒(末), T( d, }. C- r* ?* ]2 W
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 v- ]6 i4 |( f; N4 P# l* b
23.Oil is added to the water for boiling pasta in order to7 R7 ?$ y: c; i! r
向煮沸的pasta (意大利空心粉 )中加油是为了2 Z0 p$ D9 F7 j, s4 S
A:prevent the pasta from sticking and to minimize foaming action.) D0 f) Z7 K8 S" W/ f! M
防止面条黏合并降低发泡。
$ w- f5 ~; `4 k/ d2 d24.Which pasta dish features pine nuts and basil?2 k+ }, c$ _: p' k1 Q$ r
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# e3 u9 s/ e  o4 a! \/ xA:Pesto.一种绿色的意大利面酱
2 H( I0 T2 w0 N4 ihttp://www.tianya.cn/techforum/content/96/563836.shtml( C5 x. s- n6 {# v
9 p9 m2 v* C' T: {2 C
25.Which of the following is a spring vegetable similar to spinach?$ w+ I/ p. m/ a) X' a0 J
下列哪项是一个春天的蔬菜类似于菠菜?5 Q1 ?2 n0 z6 y$ K( K* D
A:Sorrel. 酢浆草。
, W) B: R; n" t) I6 ^6 d/ ~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:* c9 {5 n( h+ R, T! `0 n
哪位厨师最早带来高水准浮夸的美食$ f/ T  V9 K9 T# W
AAntonin Carême 人名 安东尼·卡罗美1 x9 c, F3 X* m+ f' o1 Q
+ j0 [  w  N& _! c6 {& s
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ H' F, A2 B" E% l( ~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 {8 n. l  j7 S% p# p
A:Cast-iron stoves         壁炉
  Y7 U6 q" C9 O! E- J( R: Dhttp://www.usstove.com/products.php?id=63 r4 k) i% l! ]& |* a

- U) T  I: ~5 z/ D. F0 A28.The French term used to describe the roundsman, or swing cook, is:& z  f8 U. `( T( A2 L5 Q
法国术语,用来描述roundsman,或摇摆厨师是:7 j) E+ t6 x; U  a9 e
A:Tournant   图尔南
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29.Another term for the wine steward is:0 c3 R6 \# t- M1 _: u+ g
葡萄酒侍酒师的另一个术语是:3 m& h: l7 C. l: W3 W5 o
A: Sommelier 侍酒师
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. o* F8 R/ p7 B9 G- ~  ]30.Molds, yeasts and fungi are examples of a:
# \3 X0 O  @% Q" d霉菌,酵母菌和真菌是一个神马例子3 `1 ^0 N! \) z# k; U4 @( i% G/ X
A:Biological hazard 生物危害
2 c- |2 U9 _8 K5 c
* `3 ]. O/ I! G& {% o/ s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! }5 y) z. b# y1 Q# f* U
根据加拿大食品检验局,食品的危险温度区在多少之间:# \% B. N" K9 B: R; o. z
A:40° and 140°F (4–60°C)     4-60度
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6 y1 H3 i9 W, I- o/ r32.All bacteria need the following for survival:9 m- ~0 `( M2 o+ K
所有细菌生存需要以下哪些内容:: K$ l. O  f; N# t+ x
A: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?# {  P$ _2 R' t$ B
以下哪项正确表示了HACCP体系的关键控制点?
2 n- }" T2 \* @1 @6 a5 {# z' z  Y( ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; }, A3 c7 W) `食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 v2 W; o1 b6 O1 H2 U8 B$ P
9 j; s% X2 p! S9 g
34.Which of the following is not an example of a carbohydrate?
; b% H) K" F( V6 I, d" x下列哪一个不是碳水化合物的例子?' Z  R0 C% N6 \8 s$ e/ K
A:Essential nutrients 必需的营养物质& }* A6 b' [# w7 R9 Q# ]1 }9 C
9 ?: T( ~' E9 M( U! v; f
35.The process by which a liquid fat is made solid is called:
, ~) i8 `- U6 p3 Q: a1 @液体脂肪做成固体这个过程叫什么' J9 l1 q$ H* I0 s4 W3 w/ r% x5 L
A:Hydrogenation  氢化
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: z4 t0 C' n% V6 Q7 Z36.Which of the following is not an example of a fat substitute?- ~% @1 ?$ \  b1 `" F/ I4 G
下列哪项不是脂肪替代品的一个例子5 N' M+ p% g9 W- b
A:Acesulfame K  安赛蜜K表
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. `5 d5 a) H: T' q37.Health Canada requires that a product labelled "fat free" contain:; g4 r+ O% w" J  D' X: S
加拿大卫生部要求的产品标有“不含脂肪“包括:
, M9 m( c3 r! A' O! i+ F: ?, ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ g( K5 j4 o  u9 v' Y38.Which of the following is not a problem associated with converting recipes?. M: s; @6 y& y1 j4 y/ `, u$ o
下列哪项是不相关联的转换配方问题?' c8 P, T2 D* `# l! Z& }, k
A:Unit cost 单位成本$ c8 l: L' U% @" E7 l+ e

7 F& ~0 C7 O# z39.The condition or cost of an item as it is purchased from the supplier is called:( C, k+ p4 t9 [5 x
从供应商采购的物品的品质或成本叫什么
; F9 a8 z7 P7 W+ b) d; T# b  Q. qA:As-purchased cost 购买的费用* \: C% X2 }) D/ x! }4 s' }' d+ r1 ?

2 S9 G+ a: O: o& C40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 i  U1 y; _  y' M在新货到来之前用于日常所求的必要库存量叫什么
9 s: l1 W* W& V8 nA:Parstock 基本日常最低库存" e8 K" A2 _( o5 ^1 e
0 Z- l1 E& X0 e# q( C0 l) h8 P+ X
41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 c, w- U+ u6 j/ v1 ?6 d下面那个缩写是用来表明正常库存流程?
: [& c5 d  ^7 P$ QA:FIFO=FIRST IN FIRST OUT 先进先出! c) I# v! n( H( p

+ L+ ?" i/ Z9 G( s42.Which of the following knives is used to turn vegetables?' ~7 I. H7 z# K3 A- L. S
下面的那把刀是用来打开蔬菜吗?: c1 Y( K1 d6 i9 N! y% J; Z
A:Bird's beak knife   鸟嘴刀+ I/ E* m$ F& _* B6 X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
0 d* h# a7 u9 w$ R2 b+ A, u即时读温度计最好用于那方面?
" }4 I% W3 U+ s9 FA:Checking the internal temperature of a roast 检查被考物品的内部温度& J, X+ a: A# Z
$ n4 H! k+ {) A: b6 [: k! ^
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 |( A  b! V$ N) _, z* ^! B下列哪些金属材料受热均匀,通常用在铁板而且非常重, e) o0 t) u# K
A:Cast iron 铸铁3 _/ Q! T6 K* M2 i/ K  g" M. ]

! l# S& h. T8 W2 e  q6 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ r1 w2 P: D" f* `, I- J  f. x
哪件装备下面有一个可移动的碗和一个S形叶片?6 J' U2 H+ z, Z7 w* ?4 j7 x
A:Food processor 食品加工机
9 O1 m0 Q% ?* ohttp://www.google.com.hk/search? ... iw=1263&bih=572! {& U+ W2 |- d. v) F2 r2 j
0 x3 Y% M! T9 H. [% d: s( D6 X1 p
46.Which of the following is not a rule for knife safety?
3 b5 a5 n6 b1 M2 Q, x2 j' B; E. g% m下列哪项不是用刀的安全规则?
& A" }; e: }$ _2 O6 BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' ]" A' V& Y( L; x: T+ t5 d$ _
2 `( d2 C/ q+ U: l/ j, V
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 U4 t* P& D+ O3 A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% H3 e/ A" B3 A8 ?/ y
A:RondellES ( v0 r) i; n" `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# W$ m: Y+ N5 S: D; o" O1 y
1 J4 U; l1 Q" M- U3 y
48.Which of the following is a diced cut used to garnish soups?8 U. Z- B2 }( m; H7 l
下列哪项是切成小方块用于汤的装饰?4 q  X7 x; ]  A2 G- c! d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* U' ]/ ], i3 q9 D# G$ o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) u  ]) c5 m' W2 h6 c: u5 l; a
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!!——4 L6 u5 \) W0 r0 r+ Z
A:Gaufrette : r6 @# [' z- L+ j1 P4 ?& @. i7 _* `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# i# _) L: {) I( z4 d% Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 D: v* N" V- I7 U, B7 J8 @& p7 Y7 y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- n& U0 T8 y/ c6 c( p% Z  K0 k* o, g4 s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ Q& s+ _' p6 A2 ~4 T, s* J# 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)
# P% A6 n$ @7 I' vA:Cilantro 胡荽叶 香菜
: m9 I( s. P8 t' G+ X& b! d, Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; H) K: N# F$ u+ {
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60.Allspice is made from:
" g3 U# n: N4 h" ?4 s& x 多香果,  多香果香料是什么
/ r+ K; b9 ?# j& c, q0 ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 f8 j9 s: P" V* i9 R$ k1 oA:A dried berry 干浆果
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' x5 t: X' {+ U: `61.Which of the following are used to make a sachet d'épices?4 I! _9 e$ w. c
下列哪些是用来做香包德épices?
$ w. i/ n; r( h, Ehttp://www.sachetcatering.com/5 {( t4 u2 P9 Z4 B7 N$ G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" m$ A' x) a3 n& T! v
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62.Which of the following condiments are not soy based?
, K+ Z. \" c& i# x0 Z/ d下列哪项不是酱油调味品的?! v* |# ~/ q' C* ?
A:Wasabi 日本辣根
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* _, m4 s8 Q- p& z. Z& S; x6 S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& h' W$ ^, n6 T) G* \
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:
$ S& @: e# Q8 {7 H3 Z5 K5 SA:Pasteurization  巴氏杀菌
& u) O" H/ ?, ]4 c; F9 n5 v0 F+ I; |0 |5 e
64.Which of the following steps is not the correct procedure for whipping egg whites?
$ @' b$ t, W9 J3 s7 Z下列哪个步骤是不是正确的蛋清搅打程序?
8 T' }& ~8 \: ~' g4 @) A! zA:Allow to rest before use. 允许休息后方可使用。! [6 i& L7 `( k9 P) M7 f

$ i* `, e1 [3 h. V5 F65.The weight of a large egg is between:一个大鸡蛋重量介于:% f( N' t! y- ]( G" Y
A:56g and 63g 56克和63克7 _8 ~; K! o. V) b6 I+ ?6 _
0 B" U+ M+ f  B
66.Evaporated milk is a concentrated milk that is produced by removing
6 I* \: S. n9 J3 X6 F炼乳是一种浓缩牛奶 是去除什么做的
# |, ^5 ]5 `$ I, E: B# a1 |A:60% of the water 60%的水
1 l0 E: `! R1 S6 C4 _. u9 U- @% E1 w2 [+ Z! C! g( a
67.A method of cooking that transfers heat through a liquid or gas is:1 z8 D% u1 X0 N9 ^: j8 P; k, X
一种烹饪方法,通过转移液体或气体是:
3 @# \/ s2 O; b9 P+ mA:Convection 对流
4 N. F- E0 g! v* j; [3 G5 T0 n6 I* R: i# \
68.The cooking of starches is known as  烹调的淀粉被称为
0 Q6 m+ L9 R- {& m. pA:Gelatinization 糊化
  T9 L* k, H" d0 E$ w
6 f8 v8 [  J* }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) i7 x2 F0 e/ }, r% g* Z
A:Braising 烤
: l7 ]( N/ m7 \* c/ j! d
; h; U- X: O8 B  ]) K70.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:
5 I7 ]8 I3 v) ]9 l) F8 FA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 K3 P( e9 F1 r
) N. ~& Y8 I  n3 ?7 f71.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
. a% ~3 w. v5 C! \3 uA:Fumet 原汁
2 }7 o1 ?0 y) H: c& V; J. _; R# d4 K2 R6 s# N$ f* z4 P( p  A! t; y
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
8 r/ s- }$ K+ tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 R, L# `8 ?1 \
, H5 N& }; h  u/ W3 g73.Which of the following is a principle not used in stock making?
, w+ M% r) C1 ]% `" C+ _! t下列哪一项不是用于制造高汤(低汤)的原则?, d+ f8 f" a9 ^3 f( [; \5 }
A:Start the stock in hot water.开始在热水中操作; c4 R1 K$ V( m1 }  A, E( u4 v

/ s$ Q. a* s) V, W3 G( p% _  m74.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
9 v2 @+ y& Z0 \: }4 e' WA:Remouillage 法语熬汤
# _! C$ r& p+ t+ [& i1 w1 Nhttp://www.haibao.cn/blog/post/176242.htm
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