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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。. j- q, ?, \/ v4 }8 r- e( v( L

9 i; C3 A: C" `9 {1 k$ a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。1 T1 P% w( s5 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
+ o0 {# l& c# q1 r" R/ V1.Which of the following methods should be used to determine doneness in a New York steak?
% y. z6 x2 ^! k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)% p/ L. J% U* T5 k' m6 h$ S
A: pressure touch. 压力触摸* W  H$ L" Q7 A) e* X0 r  ?) Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( j  {1 Y' e: S: m1 i, }: S
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# ?1 a* p: {: O
A: acid  食用酸
* ^# F! d' M, _" q; H+ W' q2 b3.Vegetables are major sources of which of the following nutrients?
' `. }1 b# d% E' E1 J. [蔬菜中包含的主要营养有哪些4 C4 U/ D  \, g
A:vitamins and minerals. 维生素和矿物质。
; J- y; h* f0 ?4.Cauliflower is commonly served with
; p9 n+ [0 S" M+ w% e5 i0 y花椰菜(菜花)最常见和那种酱汁搭配' Y+ i3 M( ~2 W+ }( j. }+ {
A:Mornay sauce. 奶油蛋黄沙司1 C5 s1 V9 c% ~0 C. \- E
5.Which combinations of products are found in pie dough?
" \* I' G: M; L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 M4 `6 h9 N7 ^1 T
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& p1 c; i" K+ a: f: P3 `/ ~
6The French term for mussels is 法国语青口(海红)叫什么
: c; F6 O0 p. X! m% i: G' ^0 NA:moules.法语青口,海红( a4 |4 N" ~( ?5 ~5 ~! R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" g* ]% G0 e0 @9 d2 [
A:faintly fishy. 稍微有点似鱼味
  N5 N1 |5 R6 ?6 u( k6 o! M8 ^8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  A* l. U8 e& J8 {$ i. IA:2 days. 2天
& h& x( \. N0 O9.What are the principle ingredients in ratatouille? + m4 B: J# i7 s/ t' @" e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)" J6 _% l6 d* i, t+ w4 `# N
A:Zucchini, eggplant, green peppers, onions and tomatoes  A5 F0 Y' Z1 A2 u8 F
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% P/ Y' }" }' B1 I4 y6 M10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- U" u& F6 v. W- b# E! bA:cook food in quantities that will be used up within 20 to 30 minutes.
! B7 a5 I5 a$ n大批量烹煮食物要在20到30分钟内
; W5 W$ w3 _) |2 r11.What person has the authority to issue a Health Permit?
; [$ z7 S5 _: e% N# ~谁有资格颁发健康证(卫生证)。1 m" c! d$ n, @7 M  L
A:Medical Health Officer.
7 ]& G! d  ]$ o  q医疗卫生官员。/ G. G1 W; [" n# [! ^
12.For what period of time is the health permit valid?" Q6 g, {: V$ u: o+ ?; w# j5 A
健康证的有效时间是多久?1 i( V4 ]! _+ w9 w+ H0 Y( w  ?  b8 v* Y
A:12 months.12个月/ g5 Z, y0 W7 J, h
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# z% L- J3 Q/ I0 A在食物和饮料准备区,通风系统换气的标准时什么. B) D  H9 u- \
A:08 times each hour. 每小时8次  z# e! E! L* }1 B
14。The minimum temperature for manual dishwashing in the wash sink is
! G) b6 Q  O3 \7 X! V8 T1 f手工洗碗,洗碗池的水温最低多少度?
% r7 z7 a, _( T* |; ~: a9 DA:110 degrees F (43 degrees C). 43度
: w  o$ ?' H6 ~9 R15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! o( m: L, z; c7 \
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 \8 }& r# W8 }/ j' [6 ~
A:180 degrees F (82 degrees C).  82度3 A- |  G8 ]7 A, m: s8 |
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- e5 Y' r) r  v/ L/ f/ F用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); D+ \, z: `; C$ x5 b
A:en papillote.  法语自己理解: `8 U  I6 j: ?& p; N& m
17。Wing or Club is considered a6 u! G$ x* q7 V8 r2 }# ?
翼和CLUB 被看做是一种...
- Q) [  ?8 i! f* |' j" \A:Bone- In Cut     带骨切
& a; g: O" z: n# U7 L) ~18。New York is considered a   纽约牛扒被看做是一种* X" U% t7 C7 D' n( q) o
A:Boneless Cut     无骨切) n1 P) f* k5 H3 N% n" M: L8 D
19.In general, a court bouillon for freshwater fish will contain
4 c6 Y% L3 I3 }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% u9 i  t* W) L% y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 v3 u. `4 ?2 H0 U
和做海水鱼同样数量的调味料和香料# r( S4 Z( x& X( A2 t2 r0 N
20.Anise is very similar in flavor and appearance to
# R$ P; U. p8 x& S/ c, V- Y! G八角和下面的那种原料有相同的味道
7 G0 O9 z' @& wA:fennel  茴香  U$ H9 J# }# u& c& t$ Q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 e2 M9 Q: y& a4 l: a$ T& @% @下面那种原料更像大葱且有平面的叶子
2 {% H  z7 `5 B7 x5 tA LEEKS  似蒜葱 (这边人叫京葱): W: ]( E# R$ z, h( F$ s
22.Which of the following cutting shapes refers to a small dice
) X" D% K- p6 ~8 G: x' C) E) y4 O/ I4 w下面那种刀切形状指的是很小的粒(末)
/ f  q6 h( @/ zA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, X; r6 F$ e1 ?! m2 D# ~23.Oil is added to the water for boiling pasta in order to0 _5 B  f8 i( h& _+ J; R; c$ ~
向煮沸的pasta (意大利空心粉 )中加油是为了/ G) |8 q  M% _( Z, y3 l
A:prevent the pasta from sticking and to minimize foaming action.
- Y* ~- i; G4 h7 y防止面条黏合并降低发泡。
6 Q+ C9 D0 u& N$ r+ ]: L6 [24.Which pasta dish features pine nuts and basil?) Z. Y- @: K/ P) x
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ E# y3 x5 o; O# t
A:Pesto.一种绿色的意大利面酱 % e% q9 K0 h7 C1 d$ ]# G. `
http://www.tianya.cn/techforum/content/96/563836.shtml& n' n( S9 h# a  I+ t

% K1 U1 }  L$ J7 x25.Which of the following is a spring vegetable similar to spinach?
5 S9 T) F7 C9 g7 P; ]: ?, o下列哪项是一个春天的蔬菜类似于菠菜?( z- `: T- `# S+ y, q
A:Sorrel. 酢浆草。
& u  n3 {# F$ v) D4 ?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:
, p4 p. V! e$ B& a哪位厨师最早带来高水准浮夸的美食
' s/ b, D" {+ w# I9 P, SAAntonin Carême 人名 安东尼·卡罗美+ g* W& }5 h" @* a) T" v7 A
/ P& a+ g& [6 V1 y2 J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 s( x" _. O3 O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. o/ M2 D3 a! G7 @: oA:Cast-iron stoves         壁炉
: ]! @; X6 e! j  T2 [, Z5 Ghttp://www.usstove.com/products.php?id=6# U$ G! e! \# F3 b* s+ Q- C
/ o- n  c" u& H. T5 E8 n, k
28.The French term used to describe the roundsman, or swing cook, is:
) q: |, j* U7 I' ]法国术语,用来描述roundsman,或摇摆厨师是:4 V6 w; O; j" `1 w2 p7 u3 M6 j
A:Tournant   图尔南' y" m) C; m0 T: u
" e9 Q! o) `1 s% L
29.Another term for the wine steward is:' E6 b1 M' k; h3 x  X5 G
葡萄酒侍酒师的另一个术语是:/ W/ z/ g* r% E8 X. V- }
A: Sommelier 侍酒师- r0 ^; y! J4 ]+ x2 o' F
7 z/ ^# z- k2 D" ^
30.Molds, yeasts and fungi are examples of a:
* V; |! L3 Y! f. `霉菌,酵母菌和真菌是一个神马例子
$ y0 ^5 w% \* `3 i7 oA:Biological hazard 生物危害
% K6 t; S6 b& U/ e6 k+ U" Q( }$ }: m' V' }* b7 A) w$ Z5 `4 S1 ^
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" P8 @2 m9 s% X+ M% x! |
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 W2 b% `& L7 x# ?( {( ~A:40° and 140°F (4–60°C)     4-60度
$ L1 d7 X3 c/ p% K% L8 r$ J# y9 W' C0 o+ D5 Q0 p
32.All bacteria need the following for survival:5 R( D7 A8 h1 M4 F/ l  P- m: R3 ]
所有细菌生存需要以下哪些内容:" D$ c) F' U" U
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: `1 u. m3 ~% M- l( l
& l; x( C* C' i) W
33.Which of the following correctly represent critical control points in a HACCP system?
9 B' ?9 F9 a1 o) C2 L以下哪项正确表示了HACCP体系的关键控制点?
* h3 x* w6 e" H5 M, |$ A& gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 Y; J3 `9 }, }$ M4 J  ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' U7 V1 s2 U* {/ Q: a' w+ p

$ e3 y4 L0 L6 \9 p) }! [34.Which of the following is not an example of a carbohydrate?0 K' J! a# h7 e( B9 q6 _" C9 b
下列哪一个不是碳水化合物的例子?
3 p6 ?4 S' o  t( M6 l( g9 C9 w" BA:Essential nutrients 必需的营养物质
! y( U: {& L% c# c# L; Z; C2 p
35.The process by which a liquid fat is made solid is called:$ `* z2 }! @, t8 w0 D: x9 ]# \
液体脂肪做成固体这个过程叫什么/ }: ?1 {- k; h( J8 b$ d& [
A:Hydrogenation  氢化0 `0 [+ ^# i# b: [# O5 ]5 M

" b, g* F6 z, b36.Which of the following is not an example of a fat substitute?% x0 X$ T/ H6 q; D
下列哪项不是脂肪替代品的一个例子, r: G9 J( S7 p! H0 S" O2 F4 `
A:Acesulfame K  安赛蜜K表2 o  P, e/ A  D8 _. {' F! ]4 n  T! R
0 e0 V9 k& K" \# f' X4 i' W6 Y
37.Health Canada requires that a product labelled "fat free" contain:
1 Y5 `( R/ w2 J7 t加拿大卫生部要求的产品标有“不含脂肪“包括:
# ?  F5 Y. \( g( aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 a  R6 O. i( ?1 V
9 Y. L* T0 B  _. v/ Z' t
38.Which of the following is not a problem associated with converting recipes?
: L2 T3 p7 t& E8 j- _下列哪项是不相关联的转换配方问题?9 ]( `8 O' c( g
A:Unit cost 单位成本
$ Q7 q. d7 Y0 P0 a
$ U5 L0 F8 F! b39.The condition or cost of an item as it is purchased from the supplier is called:
: q" o) A' D0 h; k% B从供应商采购的物品的品质或成本叫什么
% x( S4 w- W, yA:As-purchased cost 购买的费用/ A* b7 G0 z' \0 b# N# b
+ ?. t# B; b3 }8 [5 c+ |  O( o! D" [4 w
40.The amount of stock necessary to cover operating needs between deliveries is known as:
: |. t# l: K, t: c在新货到来之前用于日常所求的必要库存量叫什么
: G- m( X' p7 z' o) ]A:Parstock 基本日常最低库存
2 S: k# N* J. D- u% L" Y' z3 I3 y& C6 O$ ]% U  E
41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ ?! p6 p$ e( @' ~* Y下面那个缩写是用来表明正常库存流程?# ?# L9 \4 P2 e, @# ^1 }1 c0 L
A:FIFO=FIRST IN FIRST OUT 先进先出
* f; E9 x1 V8 L3 n3 j* u# \( s; J+ d# w; f. a; ], a2 R: u
42.Which of the following knives is used to turn vegetables?" V5 a# f2 l/ }( h
下面的那把刀是用来打开蔬菜吗?3 x/ U( G, Q& I+ {' n
A:Bird's beak knife   鸟嘴刀
( l5 ^- K- q* Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" L" R) o6 N7 Y$ P/ u+ i
/ I2 e2 d; [: J1 \4 X4 Q
43.What is an instant-read thermometer best used for?
7 p4 g+ i/ e/ D7 \$ W# G) R& P即时读温度计最好用于那方面?
" l3 V' @6 d2 ?4 x) z' ~A:Checking the internal temperature of a roast 检查被考物品的内部温度
, _2 P! A& v7 j
! ]: e& I8 h. u3 g6 {9 H- T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# ?( B/ r- [' m% p& P
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ U: B3 ~6 U9 m5 c9 [. BA:Cast iron 铸铁$ A5 U1 e0 G/ o/ w
3 h! P5 u4 D1 y: `0 G
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% l; e: X1 {& h, D
哪件装备下面有一个可移动的碗和一个S形叶片?; \! D8 |! s# n
A:Food processor 食品加工机
8 i9 g: R1 l5 C3 e' ]) Thttp://www.google.com.hk/search? ... iw=1263&bih=572& X, P: |. ~2 C1 D. X( ]

8 w7 o* C2 B0 x6 D! n, l: \46.Which of the following is not a rule for knife safety?! @4 T; x1 e! c, {( m) i3 m
下列哪项不是用刀的安全规则?! P  Q$ j7 y2 q* j: {# m  y4 o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& q+ E' A8 J, _; R# Q
. x+ ], F8 [" O: w& k, k7 z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ l1 N6 J7 Y: ^! r# f# h2 ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- d* K5 L3 a" N8 g4 UA:RondellES , c% Y. _3 {# h  n$ t4 J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, w- Z, z! |: O8 y  X2 G
; x! m* T3 x- ]( Y0 q4 |+ Y
48.Which of the following is a diced cut used to garnish soups?6 {* D3 E( `% c  R( n9 v8 h# k# h
下列哪项是切成小方块用于汤的装饰?
- _  O' G' u5 g) VA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* o' e2 Q5 K4 `* o; C( \% w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 ?( k5 ]9 G2 @9 H, |( W
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!!——
/ t' e. O: M5 Y+ h/ W0 l2 IA:Gaufrette
+ T, i8 c1 T1 A( s; k$ `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! T0 K1 v9 I8 }; K7 b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  ~* V3 K$ P* _" V4 ]4 a6 fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* v2 v( T9 d" b% \/ r
4 @6 [. {1 F9 D, q/ J1 \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 G8 W+ D, a1 N* p- P2 u
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)
# U8 V4 d! J& F- l) Y5 pA:Cilantro 胡荽叶 香菜
( N5 b5 U2 F% o6 Q" u$ q* thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  [+ L0 C3 p- h

9 E  w. i; O4 Y: T  V! z' m9 ]$ |60.Allspice is made from:1 z% R3 @7 U& l" G/ L$ R
多香果,  多香果香料是什么% u8 z' l/ V* E6 r7 G3 s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 _% h# p/ ]; z. E6 PA:A dried berry 干浆果
  ?. w% B4 N% d, @, [. [) f) g
1 K+ C& F8 b3 G7 P* u  U61.Which of the following are used to make a sachet d'épices?7 Y! L, b, v% \4 _# k8 C. S+ d
下列哪些是用来做香包德épices?
$ n7 N& Z8 J- j1 _http://www.sachetcatering.com/
# i7 i1 L! e0 Z4 z3 L/ cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 c$ x, U) p! O( }3 h
" F, e# x" i$ s1 f7 g! C! [6 J5 h62.Which of the following condiments are not soy based?
' A5 b* T, D# j6 a下列哪项不是酱油调味品的?
0 o, H7 z' I1 |$ f: {: YA:Wasabi 日本辣根* _2 d4 A$ l, {2 z

7 g# U" `0 b- d! C/ R0 ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. t0 T5 |  |& J3 O
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:
3 b+ ~/ r! ^- FA:Pasteurization  巴氏杀菌. p8 [. w9 M% U+ v0 T- B8 A9 r

6 }" s  r3 X& L  j; \0 h64.Which of the following steps is not the correct procedure for whipping egg whites?
+ [5 l( y+ G  \& c& B6 P/ i4 O% m下列哪个步骤是不是正确的蛋清搅打程序?
% `1 U8 ~+ h8 e: e& d, G/ Y7 vA:Allow to rest before use. 允许休息后方可使用。; k: l! A6 u5 }3 n5 z& C. s9 ^
. C- s* G' V; k$ z# g* l
65.The weight of a large egg is between:一个大鸡蛋重量介于:  A+ m9 H( ]  `% e  O6 F
A:56g and 63g 56克和63克2 w( V& J# T. n2 Q2 j  {& _
0 Q0 n9 a/ A3 L& b3 ]  W
66.Evaporated milk is a concentrated milk that is produced by removing1 S, N3 z! r( T2 w1 M" X& O
炼乳是一种浓缩牛奶 是去除什么做的
* m& S0 p8 B: \1 x" vA:60% of the water 60%的水
5 L' x8 n- m) `* x' B7 u2 E+ r. Q; u# {
67.A method of cooking that transfers heat through a liquid or gas is:; g5 Z1 ]# K0 e' p7 Z' H! v
一种烹饪方法,通过转移液体或气体是:5 O4 B+ J1 V+ P8 F3 n
A:Convection 对流
+ ]. t! e7 |8 L2 J& ^% x# n4 S7 v$ ?7 c) e/ k/ q7 J
68.The cooking of starches is known as  烹调的淀粉被称为
2 w8 O  Y4 p+ c, j5 xA:Gelatinization 糊化
3 p! Y% v* x. F6 F. D$ p
9 S4 {. z  H( e7 T9 O3 L. _; O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ B2 b5 F: \; X5 OA:Braising 烤
3 H( h: q/ R6 J$ G5 Y# N4 `8 ~
( ]9 B4 |- ^) B) d0 Z70.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:
3 |4 l: |2 D: u/ ]& P  u3 LA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, ^" ^/ }7 |& q  ~. U
6 M/ I3 h+ M6 H- Y. H
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0 g$ Y% r6 C9 D& j& X
A:Fumet 原汁2 V- v5 U. T6 M! H  k* |% ^

0 n- _7 E2 _9 ?2 i7 |+ O& z, M72.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/ n5 p) m3 N0 \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 A2 C+ O; D) b

, ?6 G5 A% |9 v$ r9 ^0 v73.Which of the following is a principle not used in stock making?
/ T$ g+ L# N6 r' X下列哪一项不是用于制造高汤(低汤)的原则?& |5 I* I7 J* o$ y+ G  H
A:Start the stock in hot water.开始在热水中操作
9 S' q% F9 U  D8 D
( ~1 p2 V5 ^% g! o7 b# E3 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
% k* f1 ~1 O$ e5 U- G0 tA:Remouillage 法语熬汤
6 F/ e" ~8 v) @4 A+ Yhttp://www.haibao.cn/blog/post/176242.htm
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