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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。
' b' n7 E+ u+ N$ M3 v, a, H3 N- Y- A. t& y. @
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。, D" i  Z4 }' ~0 E
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5 z" D* \2 d+ a4 U, X$ p, w
1.Which of the following methods should be used to determine doneness in a New York steak?5 x! F3 v* u; i  T4 z
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)
+ l7 U4 y' _4 y! fA: pressure touch. 压力触摸4 H1 b0 d: m& z+ S. p% @
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ Y" U! n+ ?5 P3 X! `
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
; U* M  F: |3 H' C, p: f# l# a% kA: acid  食用酸5 U0 ~! x* B2 q( K( ?; `' J
3.Vegetables are major sources of which of the following nutrients?: v) n5 F6 M7 A! `/ |
蔬菜中包含的主要营养有哪些0 N5 o" ~% u5 c% [$ w: k
A:vitamins and minerals. 维生素和矿物质。
( y7 i" ]$ z6 ?4.Cauliflower is commonly served with
' r  E2 L& r( M; `花椰菜(菜花)最常见和那种酱汁搭配
& J& W7 N8 Z0 pA:Mornay sauce. 奶油蛋黄沙司
5 G3 y6 X0 G8 J8 E( }5.Which combinations of products are found in pie dough?; M' q( f+ A& {- W. W
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ {9 g: a9 j. M1 |, nA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  z* g* i# n& f
6The French term for mussels is 法国语青口(海红)叫什么! G" G" C( \; O5 ?5 l
A:moules.法语青口,海红" G/ |" o, {( E& l0 j; C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( e3 \* n6 h! |0 R$ PA:faintly fishy. 稍微有点似鱼味$ j9 ?3 V- i) }# h. J; E. D* v! H
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' Z0 C! c  j! C$ I! ^; j  E4 hA:2 days. 2天0 C/ J. ]0 d+ L  c. w$ d
9.What are the principle ingredients in ratatouille?
" ^5 }3 @% H$ W炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 I  v. Z' @3 Z) T2 {1 B
A:Zucchini, eggplant, green peppers, onions and tomatoes
1 @$ z: t9 H. e* D4 E; {: G! n西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 T! ?0 [8 J* G) [
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ D4 ~: c3 {4 }) |5 |0 Y! m% c
A:cook food in quantities that will be used up within 20 to 30 minutes.3 e8 r9 P7 |9 r" b* x6 f& z3 R
大批量烹煮食物要在20到30分钟内" L" \2 w. [$ v: ]8 f$ l, a% P
11.What person has the authority to issue a Health Permit?' _  F- c6 G" W
谁有资格颁发健康证(卫生证)。
5 q+ w5 H6 F" `4 ^1 M8 @7 j" nA:Medical Health Officer.9 Z7 U/ o/ n0 {5 M# X
医疗卫生官员。# |/ D  n. t4 L5 r1 o
12.For what period of time is the health permit valid?
# ^8 p$ p; G: d* p/ w健康证的有效时间是多久?
* I- F" C) J7 `, ~4 A% ]A:12 months.12个月
3 W0 r  k/ h2 Z9 }1 }  m8 h13.In the area where food and drink is prepared, the ventilation system must be able to change the air; R' n3 R! w" q
在食物和饮料准备区,通风系统换气的标准时什么
" F* R( Z- {9 O; ^0 p& LA:08 times each hour. 每小时8次
/ Y8 V% z& X3 r' n  S! Z4 y: @" E% c14。The minimum temperature for manual dishwashing in the wash sink is) O$ C) Y* D- O: E
手工洗碗,洗碗池的水温最低多少度?
1 g1 I6 k" I7 l( t2 F+ dA:110 degrees F (43 degrees C). 43度
# M. o/ |' V9 S  w' K$ a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 a7 t$ p' B  [% g: e' X
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ {8 \, R; }( M5 v. G
A:180 degrees F (82 degrees C).  82度8 r$ T* {, K7 w9 m/ U  E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 l8 E3 s* T3 O! K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ Q# e' v+ u' ?" H/ ^1 z9 U! K/ w, V( p* i
A:en papillote.  法语自己理解
" H3 G2 T7 x6 b  _17。Wing or Club is considered a
! K4 G- |2 M  e+ g% _翼和CLUB 被看做是一种...& ^# \7 i! ]5 h
A:Bone- In Cut     带骨切
+ u; N" @# l  ~) z8 Y' `$ L18。New York is considered a   纽约牛扒被看做是一种
8 }: {+ K' B6 tA:Boneless Cut     无骨切# H* M1 ~+ r7 z8 T
19.In general, a court bouillon for freshwater fish will contain, e6 N' `" \  T- l$ R9 n+ B8 Z( }0 h
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
2 Y0 Q: g; F/ B  ~- CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.* Z& Q$ W7 P6 k$ A  Y* Q+ r& f
和做海水鱼同样数量的调味料和香料
; v5 f4 P2 }! ?9 }, M1 q% X. C20.Anise is very similar in flavor and appearance to
+ Z/ C' g6 f$ Y; p0 e八角和下面的那种原料有相同的味道, @2 R7 [2 s6 _
A:fennel  茴香
7 I9 Q  V1 g6 c, H21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- h4 d+ }- n" m; \/ N
下面那种原料更像大葱且有平面的叶子
9 x/ D- d. R, l" cA LEEKS  似蒜葱 (这边人叫京葱)3 b* K, R, G( g* k+ }
22.Which of the following cutting shapes refers to a small dice' A8 t2 q0 F* c* D2 d; m4 A
下面那种刀切形状指的是很小的粒(末)
6 l$ \  w$ j4 ]3 k6 F0 h$ R1 jA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! J  I# m% [/ J$ X$ C* g- T23.Oil is added to the water for boiling pasta in order to/ R1 z' e- O% \# h) ^# s
向煮沸的pasta (意大利空心粉 )中加油是为了5 m6 v9 u- A/ Y2 G  g) S
A:prevent the pasta from sticking and to minimize foaming action., Q$ J9 K" Q) [/ m
防止面条黏合并降低发泡。
* K" w8 J; A, [9 r& K24.Which pasta dish features pine nuts and basil?
) H( @9 }; w% @/ F9 b下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 o6 Q' A( J1 z- u! D3 m
A:Pesto.一种绿色的意大利面酱
# }) ]( N! m7 X2 J( R' Z' X: W6 Vhttp://www.tianya.cn/techforum/content/96/563836.shtml/ D! h' J% w1 O% o

+ |. F5 Y4 q( o% J3 n25.Which of the following is a spring vegetable similar to spinach?
. K$ y/ e; f; G; w) V" c/ M下列哪项是一个春天的蔬菜类似于菠菜?
0 s8 L+ w% e  Y, _A:Sorrel. 酢浆草。
( h8 Y1 b3 f6 _' Y, e, F& h0 mhttp://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:7 |2 T- |( l& c( _% D8 ^0 i: Q+ C  L8 ]
哪位厨师最早带来高水准浮夸的美食
* T& n% g: t" `AAntonin Carême 人名 安东尼·卡罗美* }2 r8 D0 ^. N5 R1 U3 n6 [

" N3 j, U, f9 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  G) o& H, p; {) ]9 t) e下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 L. v4 W7 T5 ~- |1 u2 H
A:Cast-iron stoves         壁炉
- Y' Q: b) q, L9 q8 nhttp://www.usstove.com/products.php?id=63 g4 Z; m  q2 {: b! H
! u7 C0 t: x- F5 Z' D2 O/ o
28.The French term used to describe the roundsman, or swing cook, is:
5 H  y5 A2 |3 j) V0 M法国术语,用来描述roundsman,或摇摆厨师是:
9 U! |; @3 ]7 T- {2 e3 GA:Tournant   图尔南
" Y3 b4 ]# k) v, Q7 ~# _7 N
# q9 d7 ?! H& A. l$ B29.Another term for the wine steward is:8 T/ ~! h+ \( Y; L# x$ @
葡萄酒侍酒师的另一个术语是:
/ h9 _; p: t' g; I! J1 e3 OA: Sommelier 侍酒师8 k0 b* S' Z) |+ y. ~: x& c4 r) E3 Y1 b

- |9 l2 ^: b7 _; y( }, V30.Molds, yeasts and fungi are examples of a:
0 v" N( n2 S) v7 p& J霉菌,酵母菌和真菌是一个神马例子
& R0 j+ U% z: P9 r/ e9 |- ]A:Biological hazard 生物危害
; @9 P! z& R6 T6 D! F/ t6 ]& E, r
9 F; D/ x. Y" B: S1 ?# Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. a4 j4 V; t# {2 m根据加拿大食品检验局,食品的危险温度区在多少之间:
; K5 o/ y6 o2 Y0 RA:40° and 140°F (4–60°C)     4-60度) T1 A3 s( O) D# G4 K. [

4 r' l/ i9 H% z- Q* K32.All bacteria need the following for survival:  b" I- f  ?" X$ c) T
所有细菌生存需要以下哪些内容:5 `0 d" s. t$ N6 U1 ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ u( A& \5 S4 V
: Z$ p6 c' g, r6 L0 Q
33.Which of the following correctly represent critical control points in a HACCP system?
" |) U& ?1 z, t" X4 _以下哪项正确表示了HACCP体系的关键控制点?' @( ?# W1 H% g8 \; a5 D4 ?6 `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 p" R6 g% c! q+ c6 e  i食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, T6 f# }5 h9 j8 r
0 n- i7 W, S/ f3 T34.Which of the following is not an example of a carbohydrate?/ J( C( y& |, c- J# p& k
下列哪一个不是碳水化合物的例子?
! D: _. Z0 |) m# [0 xA:Essential nutrients 必需的营养物质; Y4 j; T- }% Z# o
% p- H5 z5 V( S) ^4 L: W( H. B! B
35.The process by which a liquid fat is made solid is called:/ F4 C2 f  E; ^- B  q- _: q3 R
液体脂肪做成固体这个过程叫什么
" Q, h0 g1 p9 i, R4 p, j/ iA:Hydrogenation  氢化
% _6 m+ i5 w+ v" X: C4 e3 d( z; s( {- \- i- d3 f, N
36.Which of the following is not an example of a fat substitute?
  i' e. V9 i) d3 D下列哪项不是脂肪替代品的一个例子  X  V  R* l) B$ t% v: I
A:Acesulfame K  安赛蜜K表6 Y0 i- {$ R7 X2 y' g$ Y

! _. d4 B) x% R37.Health Canada requires that a product labelled "fat free" contain:
5 K" S2 H: ~* ]- T加拿大卫生部要求的产品标有“不含脂肪“包括:- o+ \7 c1 h7 I) B$ [# a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 Z: E8 s# h; {# W  y. o1 `38.Which of the following is not a problem associated with converting recipes?
' ]+ Y" v0 J; w! ?7 P下列哪项是不相关联的转换配方问题?
2 z3 ]- O0 L# B$ d% JA:Unit cost 单位成本
' }$ p% l+ e4 J5 j5 s9 B9 G
# H+ y; ^2 K; C: X- p39.The condition or cost of an item as it is purchased from the supplier is called:
7 U  w* ~% C/ A0 U2 \从供应商采购的物品的品质或成本叫什么
) I5 S1 e3 P9 a& MA:As-purchased cost 购买的费用
! m2 W# g+ b/ C2 s" u
0 k9 K* s6 R& P6 e# _2 H/ E. ~40.The amount of stock necessary to cover operating needs between deliveries is known as:: O, L1 ^/ |( O0 Q
在新货到来之前用于日常所求的必要库存量叫什么
' m4 ~% h, n2 k* m$ Y. g1 fA:Parstock 基本日常最低库存
: b( q$ z' z7 [, ]5 h% y7 i% C! }) o3 Y8 J
41.Which of the following abbreviations is used to describe the proper rotation of stock?
# R5 y3 Q4 |6 p+ i! a7 c- B下面那个缩写是用来表明正常库存流程?8 q1 N5 b( C2 v2 v: T7 O
A:FIFO=FIRST IN FIRST OUT 先进先出" e) \) T5 s  D! H" ~- C& f

) P' E! F' V$ |42.Which of the following knives is used to turn vegetables?" a) D0 N# q) a/ a/ p
下面的那把刀是用来打开蔬菜吗?7 B2 S) _0 V+ o6 C: C
A:Bird's beak knife   鸟嘴刀8 I* z6 s, g) m! ]7 K3 [
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- g2 e4 H6 j- g  M( j/ T5 |

1 H" w& ^! C9 M3 m( @7 Y4 s) j2 @43.What is an instant-read thermometer best used for?
3 e) u4 I% p1 X* m( H% L即时读温度计最好用于那方面?/ b+ L# t: [! b0 e* V
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 u) \' G6 d, x; I

$ h( o5 u/ V' S- ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) J( d8 p! f. I
下列哪些金属材料受热均匀,通常用在铁板而且非常重) D" g4 ]$ C+ f7 ~0 D
A:Cast iron 铸铁
3 [9 w! b  p& m3 w: ?
% M( M1 _5 G/ U4 R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 u' a6 b6 h8 I9 a* w) v& U
哪件装备下面有一个可移动的碗和一个S形叶片?6 j6 @% ]6 e! k  O; Z& Z7 D
A:Food processor 食品加工机( ?+ \4 Y+ J' L! k" {
http://www.google.com.hk/search? ... iw=1263&bih=572
5 ]) c2 Q* K- K; c
0 K; P/ @, x3 I4 B& L+ g7 {$ Z) g46.Which of the following is not a rule for knife safety?
. Z8 G4 `! D. M; P! R6 w下列哪项不是用刀的安全规则?
$ P6 n' e6 Q! x& u# _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 J/ }: G: a* x: _7 b  C2 t; a3 s- i/ ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; p4 R! G* r0 B9 k8 _2 I
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. ]& r+ r, K! t0 {
A:RondellES
0 B  O( R4 N$ S  B6 xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 ]  `0 `4 t/ }; }( w3 R7 }, V
' l7 p, v( {' k- `  {
48.Which of the following is a diced cut used to garnish soups?  ^6 @+ a$ H2 b7 J3 a
下列哪项是切成小方块用于汤的装饰?3 d  Z* P* j$ k  c* V- l& M1 u
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. o( l. a  M" m9 }$ v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 [$ C: X( B: g% @1 Z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!!——
; J; j+ C  F8 X9 R2 M( nA:Gaufrette
7 k  o7 w* W' @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 D* x2 e  K' {# M* ?! U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 Z  e- k, R% h) p7 NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 G" y& x  {& l7 U" f# m
3 P: P. x4 F% ?# m3 L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( ]. I: B' r5 x0 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), Z! B" N4 w6 W6 p3 I
A:Cilantro 胡荽叶 香菜8 h1 @0 X: _7 X+ P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! s3 r$ p( u6 m! u9 C$ e% t* M: M# o& m$ `5 J6 w7 i
60.Allspice is made from:
6 b0 X6 M3 g* ^2 `4 D+ u1 X) x 多香果,  多香果香料是什么
0 l2 k$ t( z' L6 s) Z2 Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! r3 m8 }* b4 x' ~/ d, \8 V5 ]A:A dried berry 干浆果
. O. n3 |' a. u$ u: P
$ x# _/ s0 G* {2 M3 L61.Which of the following are used to make a sachet d'épices?4 O7 X9 U7 f/ M+ c0 P: ~: s% F
下列哪些是用来做香包德épices?0 T4 G7 O- k6 o8 n4 @
http://www.sachetcatering.com/0 X4 S) L& Q! Z! x4 u) I1 T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: j; Z2 z# X+ H: ^
/ N" [6 [' Q9 L; m3 j
62.Which of the following condiments are not soy based?( X& A' |8 j+ N! E1 o
下列哪项不是酱油调味品的?
# [+ f8 U. u7 e2 y' g; _6 A, V# jA:Wasabi 日本辣根  _  b" F# ^2 H
: ^0 v/ K3 @: I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 F* q& r) D% n5 b" {6 u" S/ q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:& |9 D. K2 P2 y1 ^: p4 E* S1 A
A:Pasteurization  巴氏杀菌  \3 C9 V: H3 k6 Q, M3 m

% s/ K& L0 d1 z$ ?" z- d2 X64.Which of the following steps is not the correct procedure for whipping egg whites?
& f) K+ {" }5 M9 i- T' @( V' a  n5 u下列哪个步骤是不是正确的蛋清搅打程序?' R4 E5 G, K3 ~2 n3 [
A:Allow to rest before use. 允许休息后方可使用。
2 [+ V: Q# N9 X6 v
$ g5 F1 h+ }0 W65.The weight of a large egg is between:一个大鸡蛋重量介于:
' k9 B- o& R+ [+ @) G: cA:56g and 63g 56克和63克  I- T* h( D6 \  k2 g
+ ]1 P" k7 e: s$ i* }0 S$ \, Y$ w' {
66.Evaporated milk is a concentrated milk that is produced by removing$ Z8 U# e, A! M, b
炼乳是一种浓缩牛奶 是去除什么做的
( I. b* {9 A2 W% _" P$ h5 ^8 [A:60% of the water 60%的水. I6 r' l- c2 K8 F
! A/ l( j9 y2 E! f
67.A method of cooking that transfers heat through a liquid or gas is:
7 H+ e0 w* a6 R一种烹饪方法,通过转移液体或气体是:- D9 C' [0 X/ u! a7 j; P' u1 f1 Q
A:Convection 对流
' f, T# d) e8 V; H
5 Z. y4 z: b# i* l, L68.The cooking of starches is known as  烹调的淀粉被称为
3 _. {3 b0 L# ^! |6 U- ~A:Gelatinization 糊化: n( q1 x/ R7 P$ l' m
, y: \! O# _2 L# W, M: [
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 w8 @7 G/ V) M* u5 i5 p2 _: x0 cA:Braising 烤
5 K6 [, W* N2 z* x. C  S4 f- \: J. z
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:
  k  \0 Y/ u# `9 z& t+ v/ GA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 j( g6 x1 c2 j% d3 u. k" L
+ t( F9 z# x! N4 c9 g) [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+ H, P* e  P8 e  r  F% C/ F$ d9 O- A
A:Fumet 原汁
1 P1 f+ O8 b% u. N) n7 G, j# Y& Y  ~& O5 P' x) S8 Y) w# ]+ 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  g4 S  l7 P1 o( U+ l1 k5 L/ Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 C% t$ _" f( x# }

* P) {1 p/ e3 h& W73.Which of the following is a principle not used in stock making?; u+ b/ ]& a# j' z/ P
下列哪一项不是用于制造高汤(低汤)的原则?
* U% c, T9 z+ g" K: e7 ^# JA:Start the stock in hot water.开始在热水中操作
. V9 x/ w5 Q! D5 |! s0 d
, U  m7 @! j6 o% N74.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# i/ u9 R, F0 L8 G4 q! I; P
A:Remouillage 法语熬汤
' w' b8 \6 X3 J* Z8 nhttp://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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加油!
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