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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。3 \& y( W# Y/ Q5 q: j0 }- z
$ l$ W9 }& d; s& z8 r/ 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。! q- }7 Z: S! N' Z+ n- F! M  {
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
$ @7 {7 V8 o" E- K1.Which of the following methods should be used to determine doneness in a New York steak?) w2 D1 P1 g5 A* a$ c' h
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)
; V# x: R6 E4 [$ C9 eA: pressure touch. 压力触摸5 R% T8 b" x* r  R, m
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ {% O: h/ n) C3 m
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) J0 ^( s  i  s6 z# r
A: acid  食用酸9 h+ o+ H! B: J/ B& X5 w
3.Vegetables are major sources of which of the following nutrients?; L& F% F" N8 F# X' a( a/ w7 a* @
蔬菜中包含的主要营养有哪些
/ ?- p+ z0 g! W) P+ ~A:vitamins and minerals. 维生素和矿物质。
8 g0 [" m% y! ^% F) N4.Cauliflower is commonly served with9 K3 u: H4 ^$ ^
花椰菜(菜花)最常见和那种酱汁搭配
, r! I6 B; d. p. M7 V& x3 `% yA:Mornay sauce. 奶油蛋黄沙司
- n3 L$ x# l, D  k" M- i5.Which combinations of products are found in pie dough?
& I: ~0 C4 D& a+ f9 `0 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??)
6 a; l9 L# S) P# z* bA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 ~1 P* U' T2 ?$ V9 m, P
6The French term for mussels is 法国语青口(海红)叫什么( O6 O  k/ c5 I7 i
A:moules.法语青口,海红
# h& I1 l$ V3 x, `& m7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- e1 A! j$ t. g4 Q0 y; B* i0 ]A:faintly fishy. 稍微有点似鱼味
$ u( Z% g  L7 O: g4 k& B* |8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. {* m# ?2 k6 p% `4 cA:2 days. 2天
5 G) j! r. ], N# v2 h9.What are the principle ingredients in ratatouille?
# I3 S- q7 y+ I$ |炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: i2 W" q0 ~' Z; O  OA:Zucchini, eggplant, green peppers, onions and tomatoes
' n3 Y6 {+ H% B西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 G$ o/ T! M5 U% f10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ ^4 z& r% A  \0 a) ~% N
A:cook food in quantities that will be used up within 20 to 30 minutes.( a  A" a7 }; q. r0 p
大批量烹煮食物要在20到30分钟内3 `3 V! A8 @5 \  ~- d  n; M- u0 I
11.What person has the authority to issue a Health Permit?. u! `' h  |0 u2 l
谁有资格颁发健康证(卫生证)。8 K" X* U" e' z. {
A:Medical Health Officer.5 m% T0 j( Z) z
医疗卫生官员。
0 o) O  ]& n3 d2 i12.For what period of time is the health permit valid?
! H3 m* ?* m, C6 k健康证的有效时间是多久?, X+ W: [# L- l9 S/ ^
A:12 months.12个月6 }* Q! x9 N3 T/ W0 e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air- u) ?7 R% i$ H3 A
在食物和饮料准备区,通风系统换气的标准时什么3 _5 `5 k+ {- s; p7 E' J
A:08 times each hour. 每小时8次9 s' ^8 {) R6 J3 Q
14。The minimum temperature for manual dishwashing in the wash sink is  k; P) h/ m0 O) F' e1 ]
手工洗碗,洗碗池的水温最低多少度?
* |& ?, [( d$ Z& _A:110 degrees F (43 degrees C). 43度% f, X( N, l/ P" n; B
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" m; V* v* f# K, ?9 r' Z+ ?* r- t用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ B: n0 _* Q; B. }9 \: YA:180 degrees F (82 degrees C).  82度# }( M1 ~& b9 A) A" C
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! a2 p2 g  e4 E( T用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 P  V5 z3 f8 IA:en papillote.  法语自己理解$ p' N' g  R2 p4 J/ z3 l2 h
17。Wing or Club is considered a
% F; }1 v- g' |3 U' y翼和CLUB 被看做是一种...3 {6 B( a; X" W9 `9 p
A:Bone- In Cut     带骨切
" G/ W* C" {) r: D18。New York is considered a   纽约牛扒被看做是一种
5 r8 X  V0 K* _- dA:Boneless Cut     无骨切
- J+ h7 m( u/ f7 o& @1 [19.In general, a court bouillon for freshwater fish will contain
; d( f6 H" @% Q7 L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: s0 U& M  M5 B" c4 `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- m, T. o6 I0 ~9 y! Z和做海水鱼同样数量的调味料和香料; i7 t: d  H" g5 Y( ]
20.Anise is very similar in flavor and appearance to5 H( g2 J1 v" R9 q- o0 x
八角和下面的那种原料有相同的味道
( V* A. J+ ]* U$ EA:fennel  茴香* f; u/ b+ }: ?) t7 @0 W4 V
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" e5 c& o+ i- y2 A& k下面那种原料更像大葱且有平面的叶子
: ?7 z/ N" I' e0 |) dA LEEKS  似蒜葱 (这边人叫京葱)1 A4 C3 A9 w( f0 \6 e
22.Which of the following cutting shapes refers to a small dice
: l# Q& k* \- V! T5 h下面那种刀切形状指的是很小的粒(末)
( J9 r; X- M: Z) x+ h' yA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% x2 _8 n8 I& @5 f* d5 S4 R8 N9 d23.Oil is added to the water for boiling pasta in order to
5 L$ A5 w" _% m8 J- S( g* d向煮沸的pasta (意大利空心粉 )中加油是为了
& v6 H+ x. p, }+ o9 _A:prevent the pasta from sticking and to minimize foaming action.
# @, [; o8 N, T4 r防止面条黏合并降低发泡。4 p. y% C- r1 S- Q3 I
24.Which pasta dish features pine nuts and basil?
9 z& _1 {$ i5 y. F. [下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% X- G2 y' @0 s1 ~A:Pesto.一种绿色的意大利面酱
* O- q' ?: e# U0 n% S/ z. Khttp://www.tianya.cn/techforum/content/96/563836.shtml
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' _$ u, s5 n' _* j; q3 ^5 u7 \25.Which of the following is a spring vegetable similar to spinach?
6 {* m2 \2 L- `  U下列哪项是一个春天的蔬菜类似于菠菜?' G7 G; i1 y/ X/ X2 Q
A:Sorrel. 酢浆草。
2 O  \( t2 e/ G8 b7 Xhttp://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
理袁律师事务所
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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:9 R% m9 C" z/ ?$ E' a# W
哪位厨师最早带来高水准浮夸的美食5 _; q/ b. F+ }% U3 V8 n+ J& g
AAntonin Carême 人名 安东尼·卡罗美
: T' ?! o* |7 v- f4 h. Z6 h) A( o5 L0 v, X! k
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ \& u5 d* s3 P1 ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ T: @! H; Q, }- d. J
A:Cast-iron stoves         壁炉
- U& S  Q" X. v+ Z, q, Jhttp://www.usstove.com/products.php?id=6
8 A5 O/ b5 O4 i; K
4 m( V6 d$ D$ o0 ?( U2 ~28.The French term used to describe the roundsman, or swing cook, is:
" p) l. `2 V$ x" ^3 @+ M8 J9 q法国术语,用来描述roundsman,或摇摆厨师是:
% w0 S% p' T! _A:Tournant   图尔南  Q# @- l% _: P$ n$ V- S1 _9 E

$ [' G7 a6 [) d6 a29.Another term for the wine steward is:
  d* c4 \  }# `' K% c葡萄酒侍酒师的另一个术语是:5 D8 b& @' N+ i4 W' Z" [, }+ h
A: Sommelier 侍酒师
2 [, E5 W" [( |* B. W
1 n* w  m0 L5 A1 t. E30.Molds, yeasts and fungi are examples of a:6 q9 V6 R/ N! @9 _
霉菌,酵母菌和真菌是一个神马例子
2 p  f7 L; i' p, YA:Biological hazard 生物危害
$ L" w( i8 n: @
3 q* y9 x, [+ x; D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ d3 \. Y; s+ i: C: a根据加拿大食品检验局,食品的危险温度区在多少之间:
! ]* L. @: V' ~; ], _$ |A:40° and 140°F (4–60°C)     4-60度. H$ r5 h  t9 g2 ^, b
0 l0 ?' ^8 h( @" u% B: W, b
32.All bacteria need the following for survival:- m* w8 Q3 L( v& N
所有细菌生存需要以下哪些内容:, k4 u1 \1 }# K* t% c! m! K" J
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 g* a6 C& H0 ~  r
5 K3 j9 r7 M" _33.Which of the following correctly represent critical control points in a HACCP system?( ^: v4 }: M/ @  }! t
以下哪项正确表示了HACCP体系的关键控制点?
/ K3 R6 E, c% X4 ]6 xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : \: V' T, `+ g3 B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& C6 I0 F5 E0 G( o, r' f; t# o9 C) N0 H: P5 v7 _
34.Which of the following is not an example of a carbohydrate?
  I  V7 v6 b# p8 j  ^  I  X0 Y- W3 L下列哪一个不是碳水化合物的例子?
! j$ S: ?( d$ A. E4 rA:Essential nutrients 必需的营养物质
8 t+ q# ]" J4 K* a
9 H; b% A  e4 T; f! ?5 ?$ d) T' J35.The process by which a liquid fat is made solid is called:
1 L, J5 Z3 P( n# f, M+ v# D- j液体脂肪做成固体这个过程叫什么
5 [/ l5 Z8 a+ f5 X5 S7 Y* @A:Hydrogenation  氢化- G" s$ Z; q9 f$ V4 D5 d
: M/ s5 r% x' w1 I2 K- P
36.Which of the following is not an example of a fat substitute?1 e2 L. I1 j( B3 J
下列哪项不是脂肪替代品的一个例子$ @; I6 }8 i0 y+ V2 e- Y* m
A:Acesulfame K  安赛蜜K表
6 s! {$ ]  @' d
3 p! z1 e  n5 X0 M9 g( y4 w/ w37.Health Canada requires that a product labelled "fat free" contain:
1 _' o# k9 C0 d! [! `; P加拿大卫生部要求的产品标有“不含脂肪“包括:8 E  Q' X; u( ~: b/ |" D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( B: X2 }2 Y8 T2 X, @
+ `2 L2 D% }) L3 u2 s+ F
38.Which of the following is not a problem associated with converting recipes?- {1 y# u8 g  v9 k2 A
下列哪项是不相关联的转换配方问题?
- B% k0 f* @& n  {+ x% u8 p4 xA:Unit cost 单位成本
& k0 |3 ?. m2 S# J7 J3 C) \1 t3 }% C- Z9 Y
39.The condition or cost of an item as it is purchased from the supplier is called:& m$ g8 k$ L, K, w7 K6 _: ^2 K9 p
从供应商采购的物品的品质或成本叫什么3 i/ c; h4 S, [; M
A:As-purchased cost 购买的费用# b' @% b6 f% u( R+ R3 F. r. |0 a
) Q+ Z/ m) e# a" Y/ w- n* Y# F
40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 o1 l! F9 z# Q7 y在新货到来之前用于日常所求的必要库存量叫什么0 c' B; d* d6 ]: z3 R
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?" k  [& l5 B9 d+ w6 A
下面那个缩写是用来表明正常库存流程?
7 q$ j! |  R3 H- K8 p, s) {& {$ RA:FIFO=FIRST IN FIRST OUT 先进先出: Q6 L7 N; R: G- Q$ U) ^$ j

% T  p5 C7 Y; F: P" n; c42.Which of the following knives is used to turn vegetables?
4 m! N) u7 x7 S. ?下面的那把刀是用来打开蔬菜吗?, e& d: }: m% m* Z
A:Bird's beak knife   鸟嘴刀: t1 n2 m( L2 a3 m( y  X: ?" h) H$ |
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?- ^2 }( d* U/ @
即时读温度计最好用于那方面?
. e- y+ m7 q- ~A:Checking the internal temperature of a roast 检查被考物品的内部温度' u, b3 X) b( K; d

$ A' V; v4 L6 M* t6 m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 r. Y6 ~# {( c
下列哪些金属材料受热均匀,通常用在铁板而且非常重: f5 y' C4 X6 g  i7 s/ n
A:Cast iron 铸铁
( z* }0 X. \3 K, _6 y5 X' u  k$ b  v3 B' e' g
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ y3 l' _: N2 X6 _" w' }1 i哪件装备下面有一个可移动的碗和一个S形叶片?6 f- U$ N  R) H6 f' T& z
A:Food processor 食品加工机5 x) v! Q4 T: {& v5 L
http://www.google.com.hk/search? ... iw=1263&bih=572$ T) x/ D6 C3 ?. ~9 P

# F" }6 E5 F" F. x* G1 s) c" i46.Which of the following is not a rule for knife safety?
  }1 t6 m6 Z0 ?4 s! u/ Z% J下列哪项不是用刀的安全规则?2 [  d# `8 s: U7 Z3 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 o( g+ {8 M. A5 ?5 t" j2 x5 r
0 i5 C9 o! D) v; y. p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, B! P% ~+ h5 l2 e+ w. U8 g7 a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& J* E, d5 w. I  n, {  [A:RondellES
! U" D" _. J2 f& W0 P- Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 c  R3 K) f5 y, M2 {" J9 L5 L8 g/ c) C0 v
48.Which of the following is a diced cut used to garnish soups?
* |2 O( D8 g. L. s7 b9 Q; G下列哪项是切成小方块用于汤的装饰?
4 [! }% D2 o$ B+ F% O5 MA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  [$ P& }' D* E: }) o
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ n9 E- E( I2 U( _9 Y2 f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!!——
# P4 [* @/ A" d' d% [6 F: S( |A:Gaufrette 6 \" q2 A9 Z5 I/ a  p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  @  M7 q8 T6 b# [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 j! ]8 O% a5 U7 n: R7 @/ |- K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 {& _( x; _9 M1 p- Y- H& _
3 e. r' F. h! T; `2 {
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 m1 v! S9 S4 _6 t
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)
, V; c2 e; v! m; c' H/ r) oA:Cilantro 胡荽叶 香菜
# C+ a8 m  V: W& F6 [# c' t2 Z: Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, l/ I5 V7 w* G8 @+ C
2 w. p& w/ f( _6 h
60.Allspice is made from:* Q& x0 x1 j0 u7 R8 K" ^8 p5 I. C
多香果,  多香果香料是什么( I: m- k0 S( U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& X5 j8 V1 l) F: N. M% s/ [% k& d0 A/ _! @A:A dried berry 干浆果
) _5 Y) A- s- [* b2 v8 A( w" m' |8 u$ d, r9 L) o
61.Which of the following are used to make a sachet d'épices?
1 A+ n# q( u' e: o6 e下列哪些是用来做香包德épices?5 _9 L' A+ ^8 }# e  ?
http://www.sachetcatering.com/1 g: Q  D; t/ o, [0 {" I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 N& u6 [; f) X
* B$ m3 }8 |; Z2 z) }
62.Which of the following condiments are not soy based?) v6 b0 b# o5 Z  _
下列哪项不是酱油调味品的?
- S1 g9 B0 A7 \$ GA:Wasabi 日本辣根
+ N5 i8 i6 w$ I  {6 k2 ^. `# Z6 ]2 Y( k8 g! i% }
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) i) C0 |8 P" }
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:/ J2 g& g7 ?. R! `6 y/ X0 v
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?* J; H2 U5 P9 ?: T0 O8 C
下列哪个步骤是不是正确的蛋清搅打程序?
- I0 s& X( n: d4 R! pA:Allow to rest before use. 允许休息后方可使用。1 \! ?, `$ E$ \. k: y
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 Z( p* j! F, [. N- ]- D0 L
A:56g and 63g 56克和63克, W+ F1 J6 F: ~" Z& n7 C$ k# p! r
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66.Evaporated milk is a concentrated milk that is produced by removing  C/ ^7 f8 i  W( }2 }5 Z# O, t
炼乳是一种浓缩牛奶 是去除什么做的+ r8 u$ c9 `' A5 b
A:60% of the water 60%的水
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  C# b0 c3 s) H* u/ Z. W5 `" j9 x0 y67.A method of cooking that transfers heat through a liquid or gas is:
4 q* `, H, a0 q: ^! S9 q一种烹饪方法,通过转移液体或气体是:
+ L. J( O# s- p+ l/ h& rA:Convection 对流( u1 \' N  P; S* ^, F. y! v5 N$ Y3 [
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68.The cooking of starches is known as  烹调的淀粉被称为0 f! v" E, `5 u' G) f
A:Gelatinization 糊化
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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?! i$ Q5 S2 s. z( X5 B4 o+ M
A:Braising 烤
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; ~8 M8 E" P$ 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:0 j3 O3 k1 C$ h+ J) e- h, Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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, \% e( v$ T: n- z71.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+ `: b$ C  o4 v7 J$ X4 x: j  O
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
2 H* V. T1 W2 ?  \2 Z+ zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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2 I7 V9 X1 r# B: N4 d73.Which of the following is a principle not used in stock making?5 }5 _% t( L0 ?7 g( {6 ?. Z4 h
下列哪一项不是用于制造高汤(低汤)的原则?6 k8 H- L- Y% H' }
A:Start the stock in hot water.开始在热水中操作8 c; R' ]4 J( |
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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
4 C8 K1 i$ [$ r1 {: n: aA:Remouillage 法语熬汤
( E5 ?( N8 W, `( A) M1 Khttp://www.haibao.cn/blog/post/176242.htm
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