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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。( N' R: x6 |. _. A6 v
* Q7 [% F; f0 C$ l$ ~! |
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。) W2 y" p- M1 n/ Y
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
' X2 U+ C% E3 k* s# `1.Which of the following methods should be used to determine doneness in a New York steak?
+ b8 J5 C' o4 ]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)8 B- E' d9 X4 _1 R" r
A: pressure touch. 压力触摸& ]: y% R7 n; }0 q7 Z* w, M# z" f
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 w6 Q/ @# h6 s) A& H& m, {3 D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
/ i9 `- x4 T. P$ n9 s6 j) d& `( [9 T( JA: acid  食用酸) T! a# p- A  x* n4 Z% M& a
3.Vegetables are major sources of which of the following nutrients?
/ L+ l2 d6 F9 |% _蔬菜中包含的主要营养有哪些
" k) O; e  y# W( a" NA:vitamins and minerals. 维生素和矿物质。1 D. H9 ?* }; l, s
4.Cauliflower is commonly served with$ v5 z# G. Y) F, y: R4 @. N/ y0 ]8 m
花椰菜(菜花)最常见和那种酱汁搭配" F: l5 i3 ~* O# z! T/ P/ z/ `
A:Mornay sauce. 奶油蛋黄沙司0 |3 b- O( x" G' D
5.Which combinations of products are found in pie dough?. \3 ~2 i. [% m0 a, h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* @4 |* a0 x- G2 O2 T, @A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* n( a3 O7 o) E$ {6The French term for mussels is 法国语青口(海红)叫什么
. e$ I, O: q9 v4 @' V# WA:moules.法语青口,海红( Y6 H6 w6 r: Q8 [9 A
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( M4 O! W, ~* O& K( \9 KA:faintly fishy. 稍微有点似鱼味
- |' O0 T" Z, Q. U$ i2 _' R! I# E8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& W$ b% Q# ^; T: G# kA:2 days. 2天) A5 T/ ~  G% c2 }- _
9.What are the principle ingredients in ratatouille?
/ K1 G4 }" _% f! T' k$ U% j炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' o4 z, e+ v6 K2 e' r5 NA:Zucchini, eggplant, green peppers, onions and tomatoes
8 K. q& R7 O4 v5 n$ o6 _6 @( n西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" Y9 D9 k7 g1 f2 t7 }- r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, }2 r! A' P( q+ \3 y0 s; HA:cook food in quantities that will be used up within 20 to 30 minutes.. A9 f7 q" j0 X* A0 h9 b
大批量烹煮食物要在20到30分钟内
; v) v" s) v+ M$ X4 U4 ~11.What person has the authority to issue a Health Permit?% B2 A7 \9 {) c7 O1 }# o
谁有资格颁发健康证(卫生证)。
# q% o( B1 O: gA:Medical Health Officer.
( @1 Q! O6 F8 h3 X医疗卫生官员。9 `7 V6 T% B- g, K
12.For what period of time is the health permit valid?5 n: {4 V3 y1 V% w- k( j1 X
健康证的有效时间是多久?8 B# Z, r2 N2 |
A:12 months.12个月/ o# E- d7 N. e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 T4 F5 P- [! e' B0 z* Z在食物和饮料准备区,通风系统换气的标准时什么
, R: q3 p+ t5 h* E, i+ TA:08 times each hour. 每小时8次
$ w4 ?9 l6 P; B' X5 N14。The minimum temperature for manual dishwashing in the wash sink is$ b) F# f4 h' J9 g
手工洗碗,洗碗池的水温最低多少度?
/ _( k5 A% O3 p( t+ ?3 B4 t$ x& bA:110 degrees F (43 degrees C). 43度
9 I; l3 e+ b; N5 P9 V, h5 w15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% O) J4 b8 V# B" J  E: T) M
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' w5 _8 V! @4 k; u, JA:180 degrees F (82 degrees C).  82度
7 r7 k6 m( v2 X16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) A; e  N- _3 g2 z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! }! X- c& B! p# q% x# m+ ], \A:en papillote.  法语自己理解6 ~7 i2 u  U, n. m1 v- ?& X
17。Wing or Club is considered a
# d! @) q. F/ Z翼和CLUB 被看做是一种...) k4 U7 `" k# `0 }2 G; `
A:Bone- In Cut     带骨切
7 u+ B+ _& c) @5 W, o7 K" _3 R. z; w4 Q18。New York is considered a   纽约牛扒被看做是一种; l* t0 ^& a& y, T3 Z# B5 y1 p
A:Boneless Cut     无骨切
) }( X1 s* s% ~3 S" O) }9 @19.In general, a court bouillon for freshwater fish will contain
1 T* O: q1 ]5 g8 ?, _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 b; s, L4 c. n' r1 d* ?/ MA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 n" j* H: n' H0 H, m+ A- f7 j0 E和做海水鱼同样数量的调味料和香料
3 S6 M  z6 [& Z( M% S8 H# c' a20.Anise is very similar in flavor and appearance to2 {" s- ^! E) c/ v# O
八角和下面的那种原料有相同的味道7 F/ k6 r9 P6 M6 _0 F
A:fennel  茴香
8 }/ s( e+ w2 s$ ^- E  h21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- i$ G' J( T: I+ @0 B
下面那种原料更像大葱且有平面的叶子4 D, R1 j8 v( E7 U# I+ {
A LEEKS  似蒜葱 (这边人叫京葱)# d4 X+ P& x9 u, k
22.Which of the following cutting shapes refers to a small dice. k* J5 @) L7 [5 N& k' x
下面那种刀切形状指的是很小的粒(末)$ ^* f- b6 x; @2 H
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* d7 S3 W& ], G. f' G- d' L
23.Oil is added to the water for boiling pasta in order to
0 v0 u; m8 B0 P. t+ Y& C向煮沸的pasta (意大利空心粉 )中加油是为了5 b9 \7 Z  u1 c% @! x
A:prevent the pasta from sticking and to minimize foaming action.( ~+ A; P& M/ A" D& c  }
防止面条黏合并降低发泡。  e# m" Q+ C' C. N" i7 D6 c
24.Which pasta dish features pine nuts and basil?  l: m1 L% H& w! F! B
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
7 O# {6 q! ^! G& t; bA:Pesto.一种绿色的意大利面酱
  \- a6 K9 o+ Lhttp://www.tianya.cn/techforum/content/96/563836.shtml
4 b# q6 i; Q2 k, q7 S/ H2 D% k
2 n1 N: h1 ^1 [; W* l# H: t25.Which of the following is a spring vegetable similar to spinach?) @& U1 _8 f9 W4 j5 _# a
下列哪项是一个春天的蔬菜类似于菠菜?$ r) ~  \0 N6 G) k- d) o  c
A:Sorrel. 酢浆草。
' D. Z9 a! q, d+ J1 _' 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
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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 z# L$ q5 A+ G
哪位厨师最早带来高水准浮夸的美食
( ]1 u& B& j4 ]% xAAntonin Carême 人名 安东尼·卡罗美
/ t- L4 v: |& u5 V4 [* R: K3 t. r: P7 M" x: |) b/ N4 Z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" ?. P3 e0 G3 R8 u4 ?. C+ \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# E" C* _" J3 e: t3 A
A:Cast-iron stoves         壁炉% t- T( S& H8 W8 H! ]; \2 z6 o
http://www.usstove.com/products.php?id=6
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/ Y2 Z0 T0 x) @# P28.The French term used to describe the roundsman, or swing cook, is:( A* C$ [/ E# ~5 X) _7 ?0 P
法国术语,用来描述roundsman,或摇摆厨师是:
( t+ j: T; z) Q; R, }6 XA:Tournant   图尔南
/ z+ i  Q' ?* X/ h$ }
# l  j5 y1 x  q! \6 y29.Another term for the wine steward is:, m7 E+ P5 z1 r$ i: I
葡萄酒侍酒师的另一个术语是:
. `8 Z( y  J3 `0 IA: Sommelier 侍酒师
6 V- j7 q7 h" _, u" A  i/ y5 S6 ~  E$ S! G: o5 Z$ B1 e
30.Molds, yeasts and fungi are examples of a:
1 x  P7 v9 ?! a* p$ h% R霉菌,酵母菌和真菌是一个神马例子
* R8 C" H2 _7 RA:Biological hazard 生物危害7 ~) F9 M7 x. ?. Z+ k
- Q4 ^6 z6 B7 ~- h0 G/ w* Z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 Y$ r& ~! g7 ]0 i
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ `6 N* f% c/ }4 o- v7 v0 QA:40° and 140°F (4–60°C)     4-60度9 P" I+ d+ I& d# i$ \
$ T5 r) T8 x6 {- N7 Z8 L
32.All bacteria need the following for survival:0 b( z2 J$ t, p$ Y0 A6 E) _
所有细菌生存需要以下哪些内容:# `$ d5 q( Z; Z8 C0 u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 i3 a1 d7 q. t' @: q" q, j/ n4 K
33.Which of the following correctly represent critical control points in a HACCP system?# O+ m- r5 Q8 F0 J
以下哪项正确表示了HACCP体系的关键控制点?
7 M# X3 x5 k7 G9 d8 X- sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # a8 O& \4 D  u& N
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' p) y5 ~. a+ b. J' {. p: G$ ]

8 B7 W' }( \/ S& K34.Which of the following is not an example of a carbohydrate?8 Q) v  N4 w( P  M
下列哪一个不是碳水化合物的例子?
1 X: e8 Y4 u6 l# V! EA:Essential nutrients 必需的营养物质" x- {7 H3 N; ^  c; o
+ I% V+ _& z/ e" Q- v' ^
35.The process by which a liquid fat is made solid is called:
' a+ Q9 k+ s& C9 J" x! ]液体脂肪做成固体这个过程叫什么
% j: I7 Y4 V( ^( XA:Hydrogenation  氢化
  ~+ ]4 h7 I+ s- u3 N! m" M5 W! w5 l
, L; S; q1 K* i5 S7 E* y36.Which of the following is not an example of a fat substitute?# N( W6 S' K! p; R
下列哪项不是脂肪替代品的一个例子2 i! U# |, X- l' A' f5 R. V
A:Acesulfame K  安赛蜜K表
/ P" {8 w9 ]( c$ }$ e7 W2 |* G7 Y& C# Y1 ?
37.Health Canada requires that a product labelled "fat free" contain:
/ s: N8 ?; @' N) y9 r: N$ w加拿大卫生部要求的产品标有“不含脂肪“包括:
- w* j$ d: p2 o) w4 o5 jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. \9 C* A& D3 B$ @  N, G

) d* E3 t9 m/ h: z" @38.Which of the following is not a problem associated with converting recipes?" H& a0 R" y8 s
下列哪项是不相关联的转换配方问题?
7 E* [  y; M/ I1 |" o6 e! W5 sA:Unit cost 单位成本
* J8 h, ^( Z% }4 _' L& h5 {, U: |& D8 w9 @
39.The condition or cost of an item as it is purchased from the supplier is called:
; _: B8 b2 Y/ J6 D8 h从供应商采购的物品的品质或成本叫什么
% e0 _$ ~. s, E9 d' CA:As-purchased cost 购买的费用
4 y0 ~* m2 t$ X- Z
! d) |  s& q) u' c% N: F) h- P40.The amount of stock necessary to cover operating needs between deliveries is known as:
% \$ u3 N. q# C! ?# X0 J在新货到来之前用于日常所求的必要库存量叫什么
, Q7 d- b. X! }A:Parstock 基本日常最低库存) d* g7 j( h8 s+ [

# s& r# B& _5 h41.Which of the following abbreviations is used to describe the proper rotation of stock?6 X* x  T- I) l  e# l( C% R
下面那个缩写是用来表明正常库存流程?
# e# B3 U; L+ d  K8 dA:FIFO=FIRST IN FIRST OUT 先进先出
! _$ p" N. x- i  f5 y; G# q1 G- H% D/ v9 y' m( K& ]" H" U9 I
42.Which of the following knives is used to turn vegetables?+ `4 v- X  S% }% w( R- P) ]+ t
下面的那把刀是用来打开蔬菜吗?
7 i7 g1 M* h" @3 q" H0 b+ L5 kA:Bird's beak knife   鸟嘴刀
" b* p. ~4 n: l! b- vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ r6 J) ~& _5 A) Y! z/ ~3 U) B
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43.What is an instant-read thermometer best used for?
6 L  ~  u( ~) }' _1 X& V: {即时读温度计最好用于那方面?
. ]- v7 W8 \% V+ e; gA:Checking the internal temperature of a roast 检查被考物品的内部温度/ t3 H2 U# m! h1 l3 U( s7 t8 y

/ t& v; V( Q5 B- z  n44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# v) B. A7 F  o" P; s* i# ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" K& d( r+ g% x8 KA:Cast iron 铸铁
- Q3 `- Y7 M# {* }" N  n1 V" b- K% j3 T; B" ~: T' T" ~0 c
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 h  Q( M/ C& e4 Y0 Q( F2 R哪件装备下面有一个可移动的碗和一个S形叶片?
8 f; ~5 U% i: OA:Food processor 食品加工机
: H. e2 {* ?7 ]( }/ Xhttp://www.google.com.hk/search? ... iw=1263&bih=572
4 R8 q. j0 t( Q8 D3 T# z" ^, s1 U
0 K; B/ o5 \0 C4 V; c46.Which of the following is not a rule for knife safety?
- h( n. e* a9 B3 v下列哪项不是用刀的安全规则?% g! Y( @: l, }! ?8 j% D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 m& S2 P- D3 o

; P2 K$ o/ P- F. F$ j1 i6 M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! x6 |6 v1 c4 P0 U
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: n0 l( Q5 t/ {0 v( Z2 MA:RondellES
/ ]1 w5 `8 c0 j, S3 lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 ~' E/ r- T' R6 M3 R& Y  T4 k
; H4 P9 ^9 h# a& H  L" n: _$ D
48.Which of the following is a diced cut used to garnish soups?
/ b, ?' v( f! i9 k. E- [: y  _, {9 `下列哪项是切成小方块用于汤的装饰?
' p6 D+ w5 a( C! E) n# ^. {A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 T$ V/ Z" q1 m3 A2 n; [6 B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& }6 Z2 e$ O9 f) [7 }
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!!——* W" i' A/ @6 Q9 V6 T
A:Gaufrette 4 v8 F; n3 F9 k( x3 \/ s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 l& {& d& r" l8 D1 r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 \5 j0 P6 _% |5 Q  K' K) ~- l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 f) z( ~& t5 c% t
( s2 `  R( K8 }5 U# m4 ?1 X0 Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 s" `% D- z7 Y9 p# a! 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)8 ]! C4 ]  I6 j3 l1 S1 d
A:Cilantro 胡荽叶 香菜
/ l( r6 O8 V! S" chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 X% ~5 m3 }% t! ~

8 ^% l  W% |' g3 A# i$ j) ]3 ~60.Allspice is made from:3 `2 Q# A! V# P3 S( [+ j0 n- p
多香果,  多香果香料是什么. S7 i- h; |1 D$ ?/ j3 c/ w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 Y( \5 @0 \# B/ P6 M' X
A:A dried berry 干浆果
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6 g; d  d0 q" ]6 E; m/ W. S61.Which of the following are used to make a sachet d'épices?
) V  a6 C9 v- d& ?7 h下列哪些是用来做香包德épices?1 d1 B" k( t! g
http://www.sachetcatering.com/
! E0 o. b" \9 O- [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  }; \" g+ o) |2 C$ |

) c# E. N/ Q$ [8 J. }62.Which of the following condiments are not soy based?
# I. T3 ~. I+ a) g* b% e下列哪项不是酱油调味品的?& s- \& }" m! F4 r
A:Wasabi 日本辣根
5 X6 g# U* p9 y- }8 m
+ a/ ]2 t, g3 r5 ^; o# G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# |2 p- \% a/ _, Y
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:! ?+ h( U5 y, i; z! U/ o( @
A:Pasteurization  巴氏杀菌: ]+ w" q! l6 t- o

" p) o9 Q- O& s0 C8 a1 q64.Which of the following steps is not the correct procedure for whipping egg whites?$ u) N2 g9 |8 }1 e
下列哪个步骤是不是正确的蛋清搅打程序?
* a: E. g' @8 \( y* Y. OA:Allow to rest before use. 允许休息后方可使用。; L0 Y, m( U( ?  Y9 P/ g

# h: }4 X5 |0 G! j9 O65.The weight of a large egg is between:一个大鸡蛋重量介于:. g1 d& c- @  Z. g. I" }9 w" M5 m
A:56g and 63g 56克和63克, m- P! J( Z  b0 T! S7 g

/ i2 E# F2 y" \( q66.Evaporated milk is a concentrated milk that is produced by removing* a  O. V0 R2 V9 E
炼乳是一种浓缩牛奶 是去除什么做的) P' g- k% f+ J, j, P: S
A:60% of the water 60%的水
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% r$ N1 L. _" \; _- D67.A method of cooking that transfers heat through a liquid or gas is:: O: x) g4 M  A7 L- k* \0 W
一种烹饪方法,通过转移液体或气体是:6 n% V7 W5 g4 C7 q6 {! L' M% s
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
# D: J9 Z$ P! u( \6 v# J: l  AA: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?1 f/ `4 J( O6 b7 j6 n
A:Braising 烤4 ?7 x; j- [5 S

; w( _2 V- p( h) H& V) A70.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:& B9 H2 c7 d! y, m5 F7 W
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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. E1 y4 O9 p7 Y+ o+ m. }3 ^
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' A$ w6 H' i5 w! }7 k6 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ q. m  J- [2 p3 L1 @( X/ P
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73.Which of the following is a principle not used in stock making?
: X$ u$ j+ p4 z) |$ g下列哪一项不是用于制造高汤(低汤)的原则?
* m- j1 @3 @8 b- a/ oA:Start the stock in hot water.开始在热水中操作; w7 ~0 X$ F; P& N6 t

# n. Z, Y4 p- y; H74.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
0 \) [1 V9 ?. ~9 J4 ?* xA:Remouillage 法语熬汤
7 B2 t4 l- [$ Ahttp://www.haibao.cn/blog/post/176242.htm
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