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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 j! F: h7 B. L- ]) f+ P! J

6 }% S& H6 ?- 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。. Y% ^* c) H3 S! }: _5 _
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
0 I7 k+ L' ~; y3 R7 \1.Which of the following methods should be used to determine doneness in a New York steak?( x- i) ?. g0 V) q# A
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)+ J3 l: l. C$ T. O, K1 O
A: pressure touch. 压力触摸
! a+ c! [; N) ~$ F$ Z& O2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; f& u) G' O6 E' g
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
" Q* w' S5 Q' H6 T- `2 q8 HA: acid  食用酸
5 l9 O# D" C2 G. I: U* n3.Vegetables are major sources of which of the following nutrients?
* @, z( M' n" i8 c蔬菜中包含的主要营养有哪些4 u5 K, M& h' u1 ^6 ]( H# Q
A:vitamins and minerals. 维生素和矿物质。" o; J) f  j- v: D  Q" S; u  U+ w
4.Cauliflower is commonly served with
. D4 d% H! A# w( U4 |: x花椰菜(菜花)最常见和那种酱汁搭配
: ?: n/ L* T; t5 f/ v# T8 kA:Mornay sauce. 奶油蛋黄沙司
" X3 ^' s: m/ a* w4 c6 e5.Which combinations of products are found in pie dough?
  e3 O9 @" y% y" I下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" q' Q$ s. B! l9 }2 CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 X! t$ W6 u8 x9 ?6The French term for mussels is 法国语青口(海红)叫什么
1 w0 [* \. J* o, k" WA:moules.法语青口,海红/ H! w% x$ |& ^- {# k6 f
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: I' X9 I0 q0 P2 ]2 TA:faintly fishy. 稍微有点似鱼味
* g; \* y. [5 B1 @' D2 q* Q. t+ S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& J/ n1 K- ~4 N6 U, s1 Q. [
A:2 days. 2天
, ?* {/ [6 o% O0 u% F. \9.What are the principle ingredients in ratatouille?
( h3 Y3 Q  ]9 r8 b1 |1 y" |炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* _/ x  E/ t! U- @5 F0 N9 X0 ]5 E
A:Zucchini, eggplant, green peppers, onions and tomatoes
1 K' B9 `( M/ Q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
  r5 N* n! |& u# v10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* j( D9 q% K% h$ w, t, h( l# K. p
A:cook food in quantities that will be used up within 20 to 30 minutes.' }3 Y+ F9 c+ v+ _
大批量烹煮食物要在20到30分钟内
8 b- s6 X' l& a0 e2 |; ^11.What person has the authority to issue a Health Permit?4 H: T" C3 ~* q, `/ ^) d
谁有资格颁发健康证(卫生证)。
% |& \7 Q4 ^# ^# x1 ^) {( rA:Medical Health Officer.  I. w1 A+ X3 _3 ~$ r
医疗卫生官员。) F' G) e% Y0 S1 Q
12.For what period of time is the health permit valid?
+ Y4 q8 z, \1 q. r. p9 R) Z健康证的有效时间是多久?+ ~  p/ R( a9 {3 v4 B2 @. C
A:12 months.12个月. d0 `# D. I7 F: i" M
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 c4 d2 k  Z; m9 y在食物和饮料准备区,通风系统换气的标准时什么
) f" r8 X6 t4 NA:08 times each hour. 每小时8次3 m. x/ K2 S8 |( w  t2 M
14。The minimum temperature for manual dishwashing in the wash sink is7 _* O( T: \7 [4 s/ u9 _
手工洗碗,洗碗池的水温最低多少度?
$ x' _* }& ]# ?3 mA:110 degrees F (43 degrees C). 43度% y+ S* H6 w7 V; J
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 h5 D% c, J' M
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% ?2 U9 w5 ]% L  O6 L) d( ]A:180 degrees F (82 degrees C).  82度; R8 P9 z7 r$ N$ k
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 j( e6 N3 I4 X. ~8 M8 _0 i" y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- |, J& y/ T; p8 G5 L! OA:en papillote.  法语自己理解! E: ~6 w+ L3 k7 s
17。Wing or Club is considered a4 X! A. z. S8 Y5 t. [' _
翼和CLUB 被看做是一种...
& ]2 N& t: l# E; l8 ~% SA:Bone- In Cut     带骨切
6 L& s! ~6 F4 G0 O. [/ t  \. y- |18。New York is considered a   纽约牛扒被看做是一种) `; z, E9 G# }9 |; I
A:Boneless Cut     无骨切: n7 l& Y( _3 u1 r0 E, ]
19.In general, a court bouillon for freshwater fish will contain
1 J. [+ p) A+ _4 m: X1 M% @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% g6 n9 a+ {& O* ~7 QA:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 b- C5 A/ H( c$ `) i
和做海水鱼同样数量的调味料和香料, k7 B' I7 K# i
20.Anise is very similar in flavor and appearance to. h1 K- ~3 g! G
八角和下面的那种原料有相同的味道6 m9 I  o% }3 Z  q5 N( @
A:fennel  茴香
) n0 d3 u' B; a) {21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( F3 u5 [& Y& \! h
下面那种原料更像大葱且有平面的叶子
: H2 u7 o1 u& I/ IA LEEKS  似蒜葱 (这边人叫京葱)0 j* j% ^% S) i7 Q! v
22.Which of the following cutting shapes refers to a small dice9 |) z/ [2 M  Z* T+ R% v. S
下面那种刀切形状指的是很小的粒(末)
. y4 B' _3 a+ U. P) D( r9 J, ~& hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。% K( p( u; \( W- F$ t) y
23.Oil is added to the water for boiling pasta in order to2 J' ^: l; {8 ^3 f
向煮沸的pasta (意大利空心粉 )中加油是为了
3 l( ]1 n, @0 B, k) j9 @A:prevent the pasta from sticking and to minimize foaming action." v( d" A8 s' X/ D! U; f
防止面条黏合并降低发泡。
+ R+ P5 w4 ]) ^0 t' o9 \% v24.Which pasta dish features pine nuts and basil?* Z0 O* {5 F- h' x! z. {$ C: C+ Y
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; Z6 a- K- ?6 GA:Pesto.一种绿色的意大利面酱
$ R" r# Z/ q- e" @4 M" nhttp://www.tianya.cn/techforum/content/96/563836.shtml
: M% t* u/ T1 X  t5 y" l3 A" x% h# R; ]  V0 F
25.Which of the following is a spring vegetable similar to spinach?
- Z) l5 ?) q8 l! ^5 K4 F( R! B下列哪项是一个春天的蔬菜类似于菠菜?( H7 F5 y2 F# J
A:Sorrel. 酢浆草。0 I  [* x1 v$ f5 [
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?
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:
' u$ J6 d; w( S7 ?7 K哪位厨师最早带来高水准浮夸的美食
7 z8 n5 ~# N* `6 x' q8 `AAntonin Carême 人名 安东尼·卡罗美
8 V" i  q# x4 E
5 H5 v5 T  E+ S' @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* ]2 {+ n8 J9 K9 B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ g$ q( m$ E' u: u$ k3 l
A:Cast-iron stoves         壁炉
1 p' `. S3 t" nhttp://www.usstove.com/products.php?id=6
+ r$ D' ?5 u  S$ O5 @
! a5 L, B# K. d# `/ i  a/ k28.The French term used to describe the roundsman, or swing cook, is:4 D; K2 [' j( u8 L
法国术语,用来描述roundsman,或摇摆厨师是:0 ?6 X1 j) g2 s. w0 @8 C2 C
A:Tournant   图尔南
: T- i% z$ i1 l% V
: T+ m. R  T0 R9 l29.Another term for the wine steward is:
8 L) u9 D. {% u+ L7 c; J5 W葡萄酒侍酒师的另一个术语是:% m+ u% F* G, ^% a$ Q7 w
A: Sommelier 侍酒师
  f$ `5 g* e3 D8 s* d  r' [  s5 W4 |% v5 `
30.Molds, yeasts and fungi are examples of a:3 n, ^9 O  @; d# j+ X9 V# n7 b
霉菌,酵母菌和真菌是一个神马例子
7 e, G0 U/ t: o3 ^) H" o1 M4 D9 q/ pA:Biological hazard 生物危害
2 T4 W0 H& N+ p3 E1 b! ]$ m. l# H; M! q, f6 U- t8 `; i
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ j9 R9 V4 D* k根据加拿大食品检验局,食品的危险温度区在多少之间:7 ~/ Y. r# k  w- w
A:40° and 140°F (4–60°C)     4-60度# w. Z/ F6 n: B* k4 h0 k

$ V/ c& e, S: @- X32.All bacteria need the following for survival:
3 e" g) {+ M  A0 _2 w- c5 F& R所有细菌生存需要以下哪些内容:
8 W6 W2 B4 G  r. }; s* {! ~# E6 `A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( I0 X# Q8 q( [& Y. Z. R" V
3 j8 p0 ~, ]! M/ _# h- j
33.Which of the following correctly represent critical control points in a HACCP system?
, j% r' P% s) d) Q以下哪项正确表示了HACCP体系的关键控制点?
/ Q- b5 u; P2 ~5 g: o' o+ j9 u; ^A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   W- P+ R" i6 x, W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 N" z8 J+ z0 {- f" m* G' I) u- S" O/ _3 ^9 \$ e
34.Which of the following is not an example of a carbohydrate?# G% }3 h, u8 f( M. j2 P0 N
下列哪一个不是碳水化合物的例子?
' H& P% v/ ^3 c2 |) |  MA:Essential nutrients 必需的营养物质
: i( T( X) D9 E3 [
7 O  X* a$ v3 ]( V( M8 l35.The process by which a liquid fat is made solid is called:
$ m7 a: m1 E2 j. X! W液体脂肪做成固体这个过程叫什么
& ~2 G, m' I/ @A:Hydrogenation  氢化
7 B; V$ c/ t0 o) s2 B
( p* T% q1 L0 Q" i9 Y9 k36.Which of the following is not an example of a fat substitute?
6 ]& R9 `/ q8 \下列哪项不是脂肪替代品的一个例子
$ B( Y8 q" N% c, g4 hA:Acesulfame K  安赛蜜K表
" i% C: x/ v! o6 \6 T) X$ ]4 X# n9 x- P9 ~( `% e6 X) \
37.Health Canada requires that a product labelled "fat free" contain:
! T5 n; B: ?' p6 J$ f加拿大卫生部要求的产品标有“不含脂肪“包括:4 d/ i9 q7 D& h  M
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* }. f/ U9 P4 i$ z' n- X9 ?7 k
3 ?7 t( x0 ^" `5 \0 l4 Q, W38.Which of the following is not a problem associated with converting recipes?
7 }8 \9 U8 T$ E/ N0 X下列哪项是不相关联的转换配方问题?
" ~) g: t: e% ~A:Unit cost 单位成本- S8 G# a  [* T6 R2 q- P. M
; d" ^6 u! S. A$ F0 H4 ]
39.The condition or cost of an item as it is purchased from the supplier is called:% j$ Q% B$ E; P6 J; j6 }1 F* L' [
从供应商采购的物品的品质或成本叫什么
( N7 q$ T: `+ j0 FA:As-purchased cost 购买的费用* S6 t* z7 W; I: H
8 G1 w( o2 T1 d
40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ p6 ?' J8 N1 W" k  S  B7 C- Q在新货到来之前用于日常所求的必要库存量叫什么1 s& D# g* c$ H. ?
A:Parstock 基本日常最低库存2 |3 y0 M4 K8 L% ]7 x5 u' Z
" [' [; O6 V+ I+ M+ r
41.Which of the following abbreviations is used to describe the proper rotation of stock?$ k$ G9 g) i: l+ ^9 M
下面那个缩写是用来表明正常库存流程?
% c. f6 ^6 x- E  H' F# sA:FIFO=FIRST IN FIRST OUT 先进先出
9 T6 g% b+ q. U' W
% x2 z5 N0 |' t/ }- q0 `42.Which of the following knives is used to turn vegetables?
& ]. L. Q) p$ |. E下面的那把刀是用来打开蔬菜吗?
# X  _* [& z- d: }) ?/ j! g: BA:Bird's beak knife   鸟嘴刀3 M! B; S7 d" Z& s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ Q+ F4 g  j. n8 |$ D- s5 B+ Q$ T) s% k  E, ]+ Z
43.What is an instant-read thermometer best used for?# ?9 S* t( @0 a" C
即时读温度计最好用于那方面?& K* U8 n) T: a! v; \2 R/ R
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 |2 v! z; R! a1 k3 ?: Y
4 z% r) V* J- w5 \' m9 D- ~
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 H" F3 U3 ~7 K* Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重  P4 g7 D+ o! {) n+ t3 T" I
A:Cast iron 铸铁& _0 q* k- @2 l1 M4 x1 D; ~5 Y

( y# z( m7 ^0 W: R6 R8 W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" Q( y& ]) T1 ~3 B' g
哪件装备下面有一个可移动的碗和一个S形叶片?3 l& H" X8 X5 J( F
A:Food processor 食品加工机( a+ R3 s( Q1 S% M; H/ b8 ?# Y
http://www.google.com.hk/search? ... iw=1263&bih=572
8 B8 R0 w: s9 ?( N. p0 x- E. j0 B' g0 l' M- S" e
46.Which of the following is not a rule for knife safety?) O1 x4 J) V& d
下列哪项不是用刀的安全规则?( ?. f9 v& z: P# o) f* C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) e" V0 ^7 R9 g. \) l3 D: s
$ E; W" W$ Z7 j8 z" T+ e' \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- _4 E8 J, s- b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& b' c) E' s8 a5 YA:RondellES
* a2 q$ a+ W# j& Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ q6 u1 ]$ C/ ~3 b7 @# W* ~: ?
48.Which of the following is a diced cut used to garnish soups?0 i( L6 g' C2 \7 Q$ b2 _+ I
下列哪项是切成小方块用于汤的装饰?0 f1 Z( v, S4 j  k9 d5 y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ S1 ~2 A& `+ |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' \9 r! L8 s) D9 [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!!——+ K9 R' n' [: F6 \7 p4 R
A:Gaufrette $ V" a% O. w3 W+ o6 _4 X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# b: ]+ @$ X8 X  vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( i/ V: r; I) Q6 X) MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* C( A& V: R& Z' f; h( W  R0 {5 `4 F$ Q2 B# r7 s
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 h# ?: l8 `* d/ B, 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). _" v6 P5 H( t
A:Cilantro 胡荽叶 香菜$ j3 W& i5 E3 ]) T4 ?+ L  c& ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ f( ^( X3 q" C/ a6 F+ v! K; r

) O: q- {' B6 Q* q- K5 m& X60.Allspice is made from:" P3 F+ d7 l9 g& D$ f0 J% k
多香果,  多香果香料是什么  o; l* w+ p: I; k/ H  h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 f0 `/ N: Y8 r1 P5 Q1 }A:A dried berry 干浆果
, ?0 H( S# I1 @9 x0 o( V0 P& R2 g' S+ B- u' q* {4 I, v6 z, U
61.Which of the following are used to make a sachet d'épices?9 Y+ `; X6 @9 Z- N
下列哪些是用来做香包德épices?
( _: h$ G7 m( s! B8 H3 Chttp://www.sachetcatering.com/
8 s. w& R# G6 \. S( s7 |  W  NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% F/ n( k! g. d! K6 U; v

$ S# E1 ?1 j% e' B% G3 X62.Which of the following condiments are not soy based?8 M1 e5 Q. O5 {5 t% a
下列哪项不是酱油调味品的?
. [4 @9 |$ E0 a4 EA:Wasabi 日本辣根7 }/ @) O' d+ y3 j. B+ A' s+ [) l

) U: l" o- c+ X8 P; n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 J) V# f# H1 S: S# o! F4 R
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:
$ W$ G+ ^" A2 Q, F' w( \A:Pasteurization  巴氏杀菌
0 v+ V) j7 x# V& P* K( H) E' O9 d: C" l; y+ J% ]' U
64.Which of the following steps is not the correct procedure for whipping egg whites?
, a) B8 ~+ E3 A+ o% O下列哪个步骤是不是正确的蛋清搅打程序?
! h9 C8 d& Y' C3 Y* D* W6 R- x  X4 yA:Allow to rest before use. 允许休息后方可使用。' P/ Y" m5 K7 C, r" K9 ^$ l# \5 u

; T, c+ l$ J2 j( _( Y65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 b& l! [# h5 p8 ^# ~; ^6 oA:56g and 63g 56克和63克0 V! A9 ^, R  t% H3 S. h  ]6 r" q$ k

# _! D3 i6 k% m+ j$ Y66.Evaporated milk is a concentrated milk that is produced by removing% B# t0 H2 h7 k
炼乳是一种浓缩牛奶 是去除什么做的1 E! ]! X. c/ t' f( @" y# F& o
A:60% of the water 60%的水* r, C" v6 V" o% h/ f7 a* N
* \0 u' T$ N- I0 y6 r# b0 I: b' P
67.A method of cooking that transfers heat through a liquid or gas is:
- q: g$ F6 e3 b一种烹饪方法,通过转移液体或气体是:: @0 w1 k4 h% V
A:Convection 对流8 v8 o$ l  X* O" U/ D9 I
6 U( q- ?5 M. E: I" K, o3 L
68.The cooking of starches is known as  烹调的淀粉被称为3 i& y+ M8 U1 U- P7 a2 o9 x
A:Gelatinization 糊化7 m( q- R" a0 y

  o( j& f& v0 s! f" B' X& t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?2 U' o$ V9 p) J) h0 k5 u$ {" W( ^
A:Braising 烤4 k! _" ^# ^. D; ]

1 t9 ^9 s7 ]  v( k: X6 V7 w6 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:+ c/ p5 |! _  s0 z5 [5 M( V
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 W+ W) `" n: @* R& v" X9 `
% Y  a+ N* y$ B# E7 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- l1 y( X( s3 d' Q4 L% D
A:Fumet 原汁$ l* L' \  q/ i7 r3 a4 f; _

) {2 X1 w. |. k- {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
" X) S0 L7 K: J6 ~1 zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 {) U, e7 U1 F, |8 O4 V
! T1 N$ L( O: D# \8 _: ~9 K1 S
73.Which of the following is a principle not used in stock making?7 Q0 T2 c/ }2 D) e! }& f9 e( H; Q
下列哪一项不是用于制造高汤(低汤)的原则?
) d# n0 {/ {' _6 c8 Q( c3 @A:Start the stock in hot water.开始在热水中操作
8 N- ~5 Y, p9 B
$ l4 `7 q2 Q/ c0 W+ H5 b; a74.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
6 {& ^( Z1 Z- m+ ?A:Remouillage 法语熬汤9 w! C& v0 `0 G9 I( ~# m* Z2 ^, q
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