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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。
0 ~) @8 y. Y1 z6 z
' P0 w/ P. R0 k' }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。
: B  F3 N2 f) y: q! m1 |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" N# Z) `! l3 @/ s& E
1.Which of the following methods should be used to determine doneness in a New York steak?& y# ?8 `8 y$ B' ~1 [" t
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 z6 Y# t" M, `( j1 ?
A: pressure touch. 压力触摸
4 y, M+ i1 U, Z: |+ y8 t2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 }" D8 ^9 X0 S6 B1 G$ F
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* S5 \* N! h8 e7 N2 P5 L
A: acid  食用酸' l4 p% x5 ~0 V2 B  W. X
3.Vegetables are major sources of which of the following nutrients?$ h$ `6 b* i: y
蔬菜中包含的主要营养有哪些5 b( \3 \! s: v5 [* J
A:vitamins and minerals. 维生素和矿物质。& J5 R+ k. r7 t: t1 \
4.Cauliflower is commonly served with
" B% P7 h1 J, [3 A# O1 {花椰菜(菜花)最常见和那种酱汁搭配
/ x1 ~3 @0 u3 t( v/ _A:Mornay sauce. 奶油蛋黄沙司; a6 F/ {, U, C) r! Q' t  E
5.Which combinations of products are found in pie dough?2 S+ G# m, n1 s$ d
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 }) a+ K0 `6 V7 oA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& x7 i( `2 t1 q; B/ M' Z# n$ g; a4 h6The French term for mussels is 法国语青口(海红)叫什么$ i+ N( R: h% M0 j& ?! ?9 A- X
A:moules.法语青口,海红2 M0 d; F3 k0 ?5 s9 \! S
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. A7 N# a' H/ ?0 @( F5 r! B- {) v
A:faintly fishy. 稍微有点似鱼味
6 V+ ~. s% a: W" i. o8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' H" ~/ i, A: T6 r: ~; x
A:2 days. 2天
' R) H% S/ E1 R; m$ w9.What are the principle ingredients in ratatouille? ( k' Y$ i, N) Y2 t
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) H0 n, j4 d0 f$ n0 o) T
A:Zucchini, eggplant, green peppers, onions and tomatoes6 G' p, v. x. t% E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
  n" w- j5 f7 c$ H" c+ w% A10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! {* u" D9 ~9 s. SA:cook food in quantities that will be used up within 20 to 30 minutes.1 F4 {( e$ j2 f7 |
大批量烹煮食物要在20到30分钟内
4 N4 [. Y7 s& l; ]. k) ^11.What person has the authority to issue a Health Permit?" T' ~) S8 O$ C( {3 W/ C8 M1 u
谁有资格颁发健康证(卫生证)。" P0 B8 M; l9 t6 n* Z& k$ n( t+ \% X
A:Medical Health Officer.
6 ?) }2 o# v# s) d" I, }医疗卫生官员。" o. F* `  v0 d8 w
12.For what period of time is the health permit valid?
# \2 \, ?1 `( B5 W健康证的有效时间是多久?
* d' B( L4 c0 m+ q3 `A:12 months.12个月
; o" n9 F! g- t( X7 @& ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air% ?; P' q7 l0 c! `' n$ {4 F
在食物和饮料准备区,通风系统换气的标准时什么- Y8 m; J2 m  P6 I% N
A:08 times each hour. 每小时8次6 ~" |  I. R; m
14。The minimum temperature for manual dishwashing in the wash sink is
3 K1 u8 X3 f. y# y0 E3 J& a: A' `& m手工洗碗,洗碗池的水温最低多少度?
3 e3 o8 }4 d. E$ s  PA:110 degrees F (43 degrees C). 43度
3 W! |" r" z9 b* {( U- b15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- g. G/ J) |8 v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! N6 D, W, r6 ]/ \1 dA:180 degrees F (82 degrees C).  82度7 \# P, e7 _- q9 q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- I, i$ C! Z0 E/ S  T用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# u+ E: n8 G" wA:en papillote.  法语自己理解
" u9 ^8 T9 K& ~3 @* E17。Wing or Club is considered a
& i) \1 O( v  ^7 V9 m翼和CLUB 被看做是一种...
( G. `2 r3 `' ?1 H; A9 M% |& OA:Bone- In Cut     带骨切7 W* y8 ?' N& k+ g. z/ G  y; `/ ?
18。New York is considered a   纽约牛扒被看做是一种
# P& U- M$ k) {2 IA:Boneless Cut     无骨切. ?0 j! o0 e1 ?' b# v+ I& R- Y* }! [( p
19.In general, a court bouillon for freshwater fish will contain3 b9 |, W$ r: f0 t% y
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 O5 h- G) U: P% b: {A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 g. x  I- L) k( C8 Z和做海水鱼同样数量的调味料和香料
7 s% G& S+ A1 _- g0 O; h: h20.Anise is very similar in flavor and appearance to& L. Y: d$ D' R2 ^4 P! `% a9 x
八角和下面的那种原料有相同的味道, ?0 r! `( ]% K2 b
A:fennel  茴香1 `& ~$ R: |( T- w9 [
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 N$ e! _) |( R8 x0 m下面那种原料更像大葱且有平面的叶子, S$ b5 P4 q6 L6 Z$ k
A LEEKS  似蒜葱 (这边人叫京葱)6 j! m& Z7 y0 F: S+ v' N* N1 j
22.Which of the following cutting shapes refers to a small dice+ `) F4 {; V- S( I
下面那种刀切形状指的是很小的粒(末)
; r: w, Y7 Z  g: z$ lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ o! m3 W0 A6 z! D% `% \+ b0 m5 j23.Oil is added to the water for boiling pasta in order to
" y9 s9 p8 I' @. s" V1 _; e向煮沸的pasta (意大利空心粉 )中加油是为了
7 d( H4 O' _' n* i- bA:prevent the pasta from sticking and to minimize foaming action.( S; J* R$ L" g( ~3 x6 E) U
防止面条黏合并降低发泡。/ k* q! v! a9 ?& @' S4 }! g
24.Which pasta dish features pine nuts and basil?
( F7 H9 i/ s' c) o+ W+ {% |下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 Q3 Y- N6 U: a
A:Pesto.一种绿色的意大利面酱
) s2 D; n" F/ Whttp://www.tianya.cn/techforum/content/96/563836.shtml/ [7 j, _- _' m1 }( l& S

9 x  F: H! P1 D- w+ R5 `: A! |25.Which of the following is a spring vegetable similar to spinach?
& V$ v$ P* h$ L( z- ^* o下列哪项是一个春天的蔬菜类似于菠菜?
) |6 @1 z# H8 I8 OA:Sorrel. 酢浆草。
8 h. F5 ~5 k& a" ahttp://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:
% s+ Z+ @& S! w( L哪位厨师最早带来高水准浮夸的美食# p$ i, o' D% W1 |: j9 A- D
AAntonin Carême 人名 安东尼·卡罗美( M- z# T1 S. k5 z( X$ r3 H+ {

% h" e  m. Q3 R, l- ^, |5 h3 `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 t& {& s  R9 t: \+ P  ^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 }6 W. _. c( p  e
A:Cast-iron stoves         壁炉
" u) A0 L- h3 \- zhttp://www.usstove.com/products.php?id=6
: y6 G$ ^3 N5 R& y" q* g4 _% D. s" |. m
28.The French term used to describe the roundsman, or swing cook, is:
' P7 Z- x% E# m: E+ i. g' l( G法国术语,用来描述roundsman,或摇摆厨师是:
+ t4 I) s& E+ h3 LA:Tournant   图尔南
  h6 s! k) @1 F; V' _6 x* {4 N* C$ i4 M- H5 ^, T/ E
29.Another term for the wine steward is:
( P% ^8 r% A9 V" b1 C2 u葡萄酒侍酒师的另一个术语是:
, a! e2 u  ^: I* u- OA: Sommelier 侍酒师
8 V2 V$ b! y* C" t  Z7 _2 _+ h' a! P! I% B( D
30.Molds, yeasts and fungi are examples of a:
  k( j7 r3 [' ]/ K霉菌,酵母菌和真菌是一个神马例子
! f( q6 V+ Y- QA:Biological hazard 生物危害
/ T: e( n) T/ T; x. }3 a
& X8 j! A3 j+ P/ I: g6 U# a, s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 e( I0 I" [/ X* @根据加拿大食品检验局,食品的危险温度区在多少之间:
1 r: Q5 V7 F- M' ^: j  _9 y" }A:40° and 140°F (4–60°C)     4-60度
: f  g' M  o6 p: u. q
; v$ v1 R3 b3 ~) z/ |1 T. j32.All bacteria need the following for survival:
, B8 O3 a, |7 y5 D8 M$ ]7 E所有细菌生存需要以下哪些内容:1 [; C6 f  w" N# Y, [2 K% L
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# q/ l( \4 B0 L. v/ l/ E5 V

+ H$ E, b  E4 I9 |% E33.Which of the following correctly represent critical control points in a HACCP system?
, Y7 e1 V. B$ g6 b0 @9 H+ r以下哪项正确表示了HACCP体系的关键控制点?  p+ Z4 |; N+ n# \* Q6 M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  p3 N* b! g# o/ m食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 D' M' N4 \* p* Q7 L/ a$ H* t7 N% b9 K- _- \
34.Which of the following is not an example of a carbohydrate?
  l5 G( {9 K8 W9 H* c, [1 D# r下列哪一个不是碳水化合物的例子?
+ e- W/ D, I  z0 I% |! kA:Essential nutrients 必需的营养物质* F8 i# E  L; B6 r% `

( i4 M4 ]( O$ V9 T" v35.The process by which a liquid fat is made solid is called:
4 U7 _& t" t5 A3 n7 A/ c液体脂肪做成固体这个过程叫什么
+ b) ?, y% N/ y! E! K- T' CA:Hydrogenation  氢化
# d) k* D  U2 ^* V  y5 O' }. L) ]4 X8 M+ j3 p8 ~
36.Which of the following is not an example of a fat substitute?
  S" ?5 M. @# Y下列哪项不是脂肪替代品的一个例子! k3 T9 x9 e$ a/ ?6 g1 s
A:Acesulfame K  安赛蜜K表
$ S6 I- f4 T( t/ U& t/ r) E) [& L- M
37.Health Canada requires that a product labelled "fat free" contain:
5 h; U3 H$ J9 @0 p3 l& D. R加拿大卫生部要求的产品标有“不含脂肪“包括:
4 _8 O2 D0 Y! {- J7 Q4 H! l# iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 i  C5 _  F  A% m8 \
5 m( L7 N9 F+ }. H7 D8 R38.Which of the following is not a problem associated with converting recipes?
* g. P+ H7 C% n/ V下列哪项是不相关联的转换配方问题?# y, I- I! _- [/ p+ Z
A:Unit cost 单位成本0 _0 X6 K# Z8 r
9 Q/ g" m; Q2 r
39.The condition or cost of an item as it is purchased from the supplier is called:+ G5 I6 r. g; S& @7 {4 P
从供应商采购的物品的品质或成本叫什么3 `9 C( o) d$ l6 h; f, J
A:As-purchased cost 购买的费用
- ^: f+ d! h" e% S6 z5 z/ O& w) Y% k" ?  Y
40.The amount of stock necessary to cover operating needs between deliveries is known as:3 Q: S' V; `" t$ r: [
在新货到来之前用于日常所求的必要库存量叫什么$ ?5 x- ]' ]" R" E
A:Parstock 基本日常最低库存
7 O0 I" S/ h5 F* a
5 c' P; j" d, V3 a6 @2 i41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 R- K3 B) r$ J9 v; q, W下面那个缩写是用来表明正常库存流程?' R, i. ~0 x4 e
A:FIFO=FIRST IN FIRST OUT 先进先出
# b, b$ p# }7 O7 d3 B5 L& T+ N3 C9 f
42.Which of the following knives is used to turn vegetables?0 h7 _5 g* i7 l$ X& a  N
下面的那把刀是用来打开蔬菜吗?, W& }, g2 k" p' B+ V5 n' B" ^
A:Bird's beak knife   鸟嘴刀
1 T# E4 K  @( J$ d/ ]  J- shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ x5 D. Z& h, Q$ |8 n) o/ y, z3 n
! R. C# V. l- J! N2 w43.What is an instant-read thermometer best used for?$ ~# c" W: \6 E1 d: X, K( d# Y0 c
即时读温度计最好用于那方面?
$ z) _9 T9 A! r7 v7 d* }A:Checking the internal temperature of a roast 检查被考物品的内部温度$ E; ?+ y  {  ?5 x/ P

) g5 u- ^8 T! Q) N! u8 D) h2 ^2 s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ G4 [5 i: W  C! C" v: E0 z1 e9 K下列哪些金属材料受热均匀,通常用在铁板而且非常重% `8 M$ P7 B& {9 P+ ?
A:Cast iron 铸铁. A) k  c6 K9 Q6 z# j

4 i3 x3 j9 I& ]1 m" A2 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 x, w, K" R/ i
哪件装备下面有一个可移动的碗和一个S形叶片?
) A# z3 Y4 I0 N/ ~A:Food processor 食品加工机* @* G3 \$ U( K1 i% E
http://www.google.com.hk/search? ... iw=1263&bih=5725 X1 I1 M& I/ j' p% R

5 K0 z% r3 Z; P7 {) e% u8 \* L46.Which of the following is not a rule for knife safety?
' B2 G* j, f* s, z  y, q# T. z) R下列哪项不是用刀的安全规则?+ b' V2 o2 _4 [+ f" Y  {: U2 q+ b3 K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. c% i4 }- h+ [$ U* N3 I7 r1 I( J* M" b8 B: b2 L- X
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 B0 O+ f  Y: G' t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# b1 d$ i; H- F; J  W
A:RondellES 2 m* \* q9 @9 F& M& ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* l8 I1 I4 ?7 y" S1 @! W9 N5 t
) K# S" J: o, T* P  k# m' ^$ q48.Which of the following is a diced cut used to garnish soups?; z4 v2 i* W' W, J0 P4 g
下列哪项是切成小方块用于汤的装饰?) l4 N$ J( I! j' c9 X" l( l3 ?  q  P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, L& ~6 C4 Q9 k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) y% U" C3 K( M2 S. v* \8 S) ]: t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!!——/ U( x* `" }$ F9 b) i# s% u) `
A:Gaufrette * c, u; i0 k! X3 L- ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# I; `) U. K! ?8 ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( M4 o: h, H- y8 B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 u% a% |3 J3 f" G
/ o; X5 Q5 f  x2 ?7 L1 ~7 w. b# P2 i
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 b+ |  b& H& Z/ E# a( o4 A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)
2 g$ \1 t/ n! wA:Cilantro 胡荽叶 香菜, Y4 P1 p( n! |. D4 U: T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! _1 {2 C* B6 }. L/ o. C% ^, L( f2 j5 B5 X0 E0 W1 t# a  m
60.Allspice is made from:& c8 V: f0 T+ @5 J( y' X0 ~$ E( g
多香果,  多香果香料是什么
' U' t1 T  t* jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# O& s+ d' t; d+ N$ H. cA:A dried berry 干浆果( O' L0 M1 \6 p. [$ r, A
, A' b4 o. X: T+ m9 {/ C  h( T
61.Which of the following are used to make a sachet d'épices?/ j+ g$ P+ ?- T2 Z3 R
下列哪些是用来做香包德épices?+ S0 q$ e- y+ M1 m9 i0 S
http://www.sachetcatering.com/7 E) a  ]4 B& q; A1 f
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ u2 j: {' l& B  f" [* d. i

; _( Z- u4 A$ N, c# N( f62.Which of the following condiments are not soy based?0 Z, Z+ E6 j8 Y( u
下列哪项不是酱油调味品的?- g1 Z# r: p0 ~( p0 [$ ]4 E# \2 h
A:Wasabi 日本辣根
0 ~5 p- r' y9 f3 R) u. a' |
1 |  {5 C/ [/ h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 H$ T0 H9 v' a) C# E' 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:
8 v9 I" d/ b! x& r8 I* x6 ]A:Pasteurization  巴氏杀菌
8 Y+ |3 h" V# o8 A; O  W" Y" V2 f( w  p# }7 o0 f: j1 l
64.Which of the following steps is not the correct procedure for whipping egg whites?. b! v8 j, l( |3 l: U0 o/ ~" N
下列哪个步骤是不是正确的蛋清搅打程序?+ |1 t' \. T8 _# U1 a
A:Allow to rest before use. 允许休息后方可使用。
8 n6 @: ^- e3 y, p  ~1 C. v- l
" M& U! P; U3 M9 i( p( b" Y8 H! U65.The weight of a large egg is between:一个大鸡蛋重量介于:; d1 A7 ~1 w& l
A:56g and 63g 56克和63克8 C8 p8 D2 f+ H+ w
9 }# }+ u. \* \
66.Evaporated milk is a concentrated milk that is produced by removing; y5 ^# b  C2 K, p! G  G
炼乳是一种浓缩牛奶 是去除什么做的1 Y' U$ ^! h; M/ H9 L) Y
A:60% of the water 60%的水8 U1 O% z( O- B- r% }4 E

- b6 h  W6 t0 D3 I+ _67.A method of cooking that transfers heat through a liquid or gas is:' f0 D8 }0 t& |+ c  I; X
一种烹饪方法,通过转移液体或气体是:
8 G  G8 i2 s/ |$ Y' ?! BA:Convection 对流: s  k5 _# a0 @/ W& n
: ]* s! H2 a: `" C# R
68.The cooking of starches is known as  烹调的淀粉被称为8 e1 m9 j7 M- K+ U1 d- i; M
A:Gelatinization 糊化# t- C9 x* e5 l0 j3 {

6 ^* r: I* ?5 f' E  \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, o  f& K+ T% X) PA:Braising 烤0 d4 v& m& L6 A% W

  r1 N7 _) o4 |' R* v0 x70.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:
( _. S* s% ?: z" e% X6 ?  TA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# b$ _8 n% }# A' T. L- p/ Z2 @4 E
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& J# t1 s( H  a% h0 S8 ^/ u* B* B
A:Fumet 原汁% o' U2 n- `1 @1 Y) L' q1 d
& c: P% |. M8 k. _5 @# C
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% {% g- i& v) t' |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- S4 e( a$ G4 J' i; A+ U$ @
4 s8 `( y% }; X% x
73.Which of the following is a principle not used in stock making?( _5 r2 B) k8 i# h# _
下列哪一项不是用于制造高汤(低汤)的原则?% u+ n3 u/ v7 T8 h: h4 p& D
A:Start the stock in hot water.开始在热水中操作8 K' e6 h' S# P) v5 E' G* x
/ Q6 G. G- [' ^5 L2 |
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& T( S; i3 ^5 t' B' n
A:Remouillage 法语熬汤% k4 m- t, t+ ]$ h+ p/ w! z
http://www.haibao.cn/blog/post/176242.htm
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