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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。  T- X" D3 ?- P* ]2 A8 D8 S( \
; s* V; t- }  w8 S% [7 U
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。
0 Z% _# ^% O6 S: p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
大型搬家
鲜花(33) 鸡蛋(0)
 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
$ H& e. s$ X" a2 z1.Which of the following methods should be used to determine doneness in a New York steak?
8 c& Y2 t* x9 R' `. `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)9 @5 p/ [- w, }' E8 s$ C
A: pressure touch. 压力触摸
, a4 P* j% V+ A  c4 h( `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ {2 b! y! J/ V9 M) X7 |8 ~, Q
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
5 N! T# L8 s' t5 a6 IA: acid  食用酸
! q$ M8 |9 D6 [- y) W  V$ x3.Vegetables are major sources of which of the following nutrients?
; q- X  Y' d  ~' q2 ]蔬菜中包含的主要营养有哪些
! V$ I9 W6 u# A% y9 SA:vitamins and minerals. 维生素和矿物质。6 ^. ~; ]) u+ [( K: e
4.Cauliflower is commonly served with. n! p. x$ d3 E" k
花椰菜(菜花)最常见和那种酱汁搭配
9 N/ ?1 e" q% V4 k. d3 S5 dA:Mornay sauce. 奶油蛋黄沙司
$ X3 W! E! _' @( C3 q$ f8 J1 N! F% s5.Which combinations of products are found in pie dough?
/ k/ k) r1 s1 k8 p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 V3 ~) s3 n) J
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: G+ P' r  v, x0 T0 c+ D& h
6The French term for mussels is 法国语青口(海红)叫什么
/ z& W: h: X8 t! @A:moules.法语青口,海红, N7 k  F* P  j: |+ g
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* R2 ^8 v! D# ~% z% I
A:faintly fishy. 稍微有点似鱼味' I6 q1 C; h5 N9 I! E
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ p! y' p( W+ e) ~
A:2 days. 2天
: V8 h" E  |, F6 [) Z* D- G) i9.What are the principle ingredients in ratatouille?
, S7 e) a' \8 `* u2 F; _. |" A炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 x7 ]6 \% Z  F' m! Q/ u! K
A:Zucchini, eggplant, green peppers, onions and tomatoes# Z# j) n. C# \% w& C
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ [* E5 y% P" i
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?: m6 X! J; D6 {9 ?, F5 w* e
A:cook food in quantities that will be used up within 20 to 30 minutes.
4 X, o, t% c6 c8 {: X- x. i/ v' [大批量烹煮食物要在20到30分钟内6 e1 \. M' p- O/ K
11.What person has the authority to issue a Health Permit?$ z& R4 m" S! ~8 P9 W8 [
谁有资格颁发健康证(卫生证)。; @6 n# e$ h. z1 {  ?9 V3 \0 y
A:Medical Health Officer.
, ]% N1 P% L- v$ C医疗卫生官员。- N- t- |: @- O' M) S% I% w
12.For what period of time is the health permit valid?' F8 K& [1 T# k0 `+ C+ e! S2 l
健康证的有效时间是多久?* M$ s- _# l% i+ Y  N
A:12 months.12个月$ q* t" r7 V. K  Z( o
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 Q& l7 p3 O; Q6 d( A# @% x在食物和饮料准备区,通风系统换气的标准时什么4 S. {6 c- o7 C8 t
A:08 times each hour. 每小时8次
: Q! ^8 \- W* @, K14。The minimum temperature for manual dishwashing in the wash sink is
/ P4 P9 o, o, A" m4 a/ t手工洗碗,洗碗池的水温最低多少度?
" j: V% k& a! A  j5 T* c' QA:110 degrees F (43 degrees C). 43度4 F# x$ d- B/ v# c+ D  z  A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# h) r/ w( f: I: X7 V! m* ?
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 d" S( |2 a& _1 z2 g9 l
A:180 degrees F (82 degrees C).  82度+ g/ }. v5 I$ w0 I; ]: q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, Z7 F8 v! f6 N: I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* x9 O& U% _4 f9 {+ g8 F; @. G* D1 j
A:en papillote.  法语自己理解5 W( t( q' i: Q4 K
17。Wing or Club is considered a2 z% m" H* _  w
翼和CLUB 被看做是一种...
1 B3 L0 j8 u  @A:Bone- In Cut     带骨切8 i2 q* Z6 [0 X8 a8 V
18。New York is considered a   纽约牛扒被看做是一种
5 n  v( v* E) Y. d) W5 lA:Boneless Cut     无骨切0 u+ [3 j7 |0 b8 c" R' ~) ^
19.In general, a court bouillon for freshwater fish will contain, L; N* a" P# O7 u+ p
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
$ x/ i2 V2 R2 {! _- a- O9 IA:the same amount of seasonings and herbs as a bouillon for saltwater fish." `  T7 u- w8 B; z: r. e% l" J3 {1 M
和做海水鱼同样数量的调味料和香料
" `0 {# I: t$ G1 v+ L* y20.Anise is very similar in flavor and appearance to
, E& F; p1 j' L+ |  G5 {9 I& F2 t) o八角和下面的那种原料有相同的味道0 Z  x2 H. @; _$ x" e: A" m
A:fennel  茴香+ ?! e3 A+ Z: ?9 K+ z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) D7 B5 G  \: u, G' \
下面那种原料更像大葱且有平面的叶子
5 \% Q* V- K9 H: `8 n% p8 Z, rA LEEKS  似蒜葱 (这边人叫京葱)
+ a, l0 ?) ]: @6 e9 b( b: ]) \22.Which of the following cutting shapes refers to a small dice
2 Y9 {/ S! v" J# p/ i0 k) n下面那种刀切形状指的是很小的粒(末)
' w4 @% H2 B" g6 W0 hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。, [: h; O$ e  Z, a; |* a
23.Oil is added to the water for boiling pasta in order to
: n" i/ y6 U3 Q  q1 |2 Q" Y( m向煮沸的pasta (意大利空心粉 )中加油是为了+ k+ ^3 J' [# v( Q; A
A:prevent the pasta from sticking and to minimize foaming action.
) Q+ {# t3 b3 H. }+ x防止面条黏合并降低发泡。$ [# ^& w; `  }: c6 k: d
24.Which pasta dish features pine nuts and basil?
/ w3 a! O1 @% P' {下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& y& ~- `8 I$ e& Y8 w1 `7 s" Q
A:Pesto.一种绿色的意大利面酱
( L+ O3 ]& ]' w: z% Uhttp://www.tianya.cn/techforum/content/96/563836.shtml
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. ]9 ?. ]9 Q, U25.Which of the following is a spring vegetable similar to spinach?
6 a2 _; u; n7 ]3 `! ^( c5 q下列哪项是一个春天的蔬菜类似于菠菜?
# L) N3 E# p" Q% W( @$ OA:Sorrel. 酢浆草。
$ v5 @1 Q$ {0 w# dhttp://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:
+ s$ x2 a" r5 W- b! D1 u+ l哪位厨师最早带来高水准浮夸的美食) Y& X- {  F# }- y
AAntonin Carême 人名 安东尼·卡罗美2 c9 x: v) G/ k( g0 J
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; d) _( b9 r9 i2 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 。/ D  Y  b: v8 L6 @
A:Cast-iron stoves         壁炉
' ^0 v4 B0 ~. @; E9 Ehttp://www.usstove.com/products.php?id=6
* E' R* s6 ^3 _+ W" G/ s4 D0 [
1 g7 F5 F; [9 i  ~& }28.The French term used to describe the roundsman, or swing cook, is:% l0 F5 e  ^2 z6 m; k
法国术语,用来描述roundsman,或摇摆厨师是:! |* [. Y1 L8 Q( ^4 a
A:Tournant   图尔南! p; {) t( x+ ^  L
, g' `5 u" [6 o% H0 }+ v, ~0 N
29.Another term for the wine steward is:
/ z* Z. K' S1 S. Z" W5 A8 i葡萄酒侍酒师的另一个术语是:
8 z1 ~3 K- B: A4 R* Q% i4 H/ KA: Sommelier 侍酒师
3 @5 s; Q" i. @* o' _, p$ G
1 M( W" U4 Q( R2 c30.Molds, yeasts and fungi are examples of a:0 N. b& k: z& M
霉菌,酵母菌和真菌是一个神马例子
  u: F' K& q9 Q2 fA:Biological hazard 生物危害
3 o+ ?& u3 p/ N" f  R: f; n
1 M4 h9 G  i7 L) Q+ V3 F0 T* U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ [$ K& k& H6 _4 c
根据加拿大食品检验局,食品的危险温度区在多少之间:- h1 s. Z. Z9 U6 P& v7 [
A:40° and 140°F (4–60°C)     4-60度5 s: s) `# I8 o- u) P0 s- O% T
+ u; H, ?; _  [- p+ w( q0 b4 ?+ U
32.All bacteria need the following for survival:
5 S; B/ h; R0 v' u7 Y所有细菌生存需要以下哪些内容:
( k0 O0 }: p# ~9 E$ F: ^) ?A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* ]) k0 }3 b5 z

; |  ~4 r3 r# S, i& L33.Which of the following correctly represent critical control points in a HACCP system?3 o8 `* |, m- q) Q, a& I
以下哪项正确表示了HACCP体系的关键控制点?. R  _0 j" \0 Y7 g" o- e% [( J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * H+ v& c+ V: v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* ?* q; r0 t6 s  t& H% ]: `7 n1 d" F
34.Which of the following is not an example of a carbohydrate?/ V) R( _9 [+ o# O+ P. v) f- r
下列哪一个不是碳水化合物的例子?: m9 u5 g4 o5 m* R# o
A:Essential nutrients 必需的营养物质
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0 C" n  _3 w, X4 |35.The process by which a liquid fat is made solid is called:
$ C' B' S3 R* b! ?液体脂肪做成固体这个过程叫什么
* j0 i$ i4 Z. s5 ?, \# S1 C0 lA:Hydrogenation  氢化
) p1 C, V3 b3 i: D6 _+ w( A8 [) `& s( R' I, k
36.Which of the following is not an example of a fat substitute?
% d3 a+ O: x/ ~" ]1 c下列哪项不是脂肪替代品的一个例子; S& B  o0 m% A) a; p/ D" h
A:Acesulfame K  安赛蜜K表
% I2 Y& e$ p: }4 p/ z8 h( E
. ]# V/ K6 x# @: y2 E' i$ d: Y37.Health Canada requires that a product labelled "fat free" contain:
9 z9 a6 v2 _3 |加拿大卫生部要求的产品标有“不含脂肪“包括:
& M; o* E9 a% s& T0 n$ a" tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 h, w! ^2 j. C$ ]5 h! R4 @' @3 B+ @1 K9 x) U# B" x  U
38.Which of the following is not a problem associated with converting recipes?( B# z$ C! }8 ~8 p/ _, c
下列哪项是不相关联的转换配方问题?
, H0 @1 G9 E6 E: Q" a6 xA:Unit cost 单位成本
! x6 t$ C. I, `% H" p) N8 A  x1 Q5 [6 L
39.The condition or cost of an item as it is purchased from the supplier is called:; u" [" t& D8 h- O9 u  U! t
从供应商采购的物品的品质或成本叫什么" \6 e/ j) l6 `4 |, [% f( P% h
A:As-purchased cost 购买的费用# U  B# B7 m$ B; H  W9 I+ v

/ b) ]  V8 Z. p0 p40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 W6 D. v2 C0 z4 e  s" |在新货到来之前用于日常所求的必要库存量叫什么
3 ^: F( y9 h7 l: \A:Parstock 基本日常最低库存
# A5 q) n0 K5 g5 e' p3 z. g$ p) f$ p0 ?' q: V& j# ~- \! k: f  T
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 _$ `; G' v, I; X% U8 n" I1 I1 f  Z
下面那个缩写是用来表明正常库存流程?
. V3 T! t% U' H1 N- b" x' H$ jA:FIFO=FIRST IN FIRST OUT 先进先出
9 W& _; s6 T) S' k- ~, F, ~( d+ v5 E5 e$ k) L2 z1 S
42.Which of the following knives is used to turn vegetables?1 V* k6 J$ e: M6 ]0 Z
下面的那把刀是用来打开蔬菜吗?
' ]6 w9 k( I" I# wA:Bird's beak knife   鸟嘴刀3 B8 o2 |! r' r" E) ^" }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 m! @; `: g) M, I  Y
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43.What is an instant-read thermometer best used for?, L2 z% U( T* J) C$ X+ `4 b
即时读温度计最好用于那方面?; n( x# s% W* {7 f! m
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 a/ R' W- u( ]+ E7 v

0 K( s& B$ r' h. U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 b' W$ ?' S/ d. [3 [下列哪些金属材料受热均匀,通常用在铁板而且非常重, `: c3 N. \0 w* ]% @) h- i
A:Cast iron 铸铁% j* f5 M6 O% F% ~9 H" I: h

: {8 y' h7 ^# t4 s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: v( G! X5 ?$ l$ t! u) u哪件装备下面有一个可移动的碗和一个S形叶片?0 @# J5 {$ ~% b  \' A! U
A:Food processor 食品加工机
$ n3 ?  ~% \$ T8 }http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?. |0 H" g9 V2 U1 R8 V
下列哪项不是用刀的安全规则?/ R9 j! }2 m& Y; |, i
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% k) V' a& l. Z, L  x( ]; q" G% p% P: G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 X7 @0 @- W' T' B把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 A! Y, Q  F/ kA:RondellES
3 }  \* E0 {5 E# G: bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# v" R# J. J/ S$ D) ^: ]; G6 I1 B
# \( v$ {; X/ j7 C: [2 b48.Which of the following is a diced cut used to garnish soups?0 @9 T+ b* ?1 k0 }) a% ^- f
下列哪项是切成小方块用于汤的装饰?
/ J7 d. |/ J3 }7 n& \) wA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ {; H( {" X6 Y, f5 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: O9 J/ Y# d- F, X3 j
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!!——' ^' `- k  d  U
A:Gaufrette
4 I; @# v) k7 m  t+ o2 Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 @' p& s) g* |5 m* n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' r0 E$ [; X- f+ w( G! b3 {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ O5 ~2 Y0 ]; M+ E- `, K% L  ?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: O( q( J, R& h* ^A:Cilantro 胡荽叶 香菜
- n# E/ \+ b- ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 e3 p7 d) s% j7 u8 n3 q2 d! k8 X3 Y2 ~% c
60.Allspice is made from:4 Q8 B! }0 m' J5 ^6 {
多香果,  多香果香料是什么
6 W7 p" [# w' J: q1 d* T: e, z& Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ }* L$ j% ^$ g; |+ g! lA:A dried berry 干浆果+ N7 o% q, |/ R2 i
( |9 {- u7 `1 S2 ]4 t* Y* L
61.Which of the following are used to make a sachet d'épices?3 j; h1 v1 H/ r4 O7 i( f0 U1 S
下列哪些是用来做香包德épices?; M) ]; r5 C! A6 k+ c
http://www.sachetcatering.com/
5 ?. f* n% N; [5 r# a- wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# U. ^7 r& m3 \6 J; _5 _  a

# v9 `: \4 r6 A  k8 g62.Which of the following condiments are not soy based?& I, y/ r7 t& X1 L0 e% D# E: Y
下列哪项不是酱油调味品的?
1 b% [7 P, p$ X. }+ e8 uA:Wasabi 日本辣根/ s1 J( Y/ q! e+ g/ ?& q. v* I
- k! P( r" S/ Y! K; Z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% A0 y8 T, Y9 T; ?: K
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:
+ w2 N- P! C6 s, L4 ^A:Pasteurization  巴氏杀菌
" k$ |0 y+ k$ D$ F6 _2 S- n2 L3 a7 G3 E. |$ t+ T
64.Which of the following steps is not the correct procedure for whipping egg whites?  q  V, k( e' g# F% `) h
下列哪个步骤是不是正确的蛋清搅打程序?' d: E) u) i' Y. x* m
A:Allow to rest before use. 允许休息后方可使用。) g5 ~$ O; h* J

& W. L& n3 F4 H65.The weight of a large egg is between:一个大鸡蛋重量介于:8 ?. i: X- q1 Q
A:56g and 63g 56克和63克
2 B' N" N3 Y# q& _  t6 ?! `0 o2 I. T  D3 D9 E/ [% b1 G
66.Evaporated milk is a concentrated milk that is produced by removing
( w# p, |# `; R8 ]3 c炼乳是一种浓缩牛奶 是去除什么做的
3 V! f- }4 J% h# n4 uA:60% of the water 60%的水* S; m, @  _- C' ^5 [0 }
9 I8 c& `( i! \1 u
67.A method of cooking that transfers heat through a liquid or gas is:
- L7 m: z% D7 t4 r: u7 [一种烹饪方法,通过转移液体或气体是:8 C( x- \% x- v8 q% B% H
A:Convection 对流  V5 o9 I  c+ @& E

1 j/ i' x. i$ I/ C9 e2 d  T$ N+ e68.The cooking of starches is known as  烹调的淀粉被称为/ K3 e# l- A# I
A:Gelatinization 糊化. Z% a: X4 c: r5 L

. G- i5 j0 I8 t$ c2 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& g0 H) n1 [6 HA:Braising 烤) q! A* r1 ]( {6 s
0 c/ L' N  m  O# c" ]9 L
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:9 K, f9 N8 s' d& ~' t1 r5 E3 X0 C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  q: J* m. h9 f' d. Q
% U, a! p) Q! n8 ~
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
7 a8 l, o' a& m" HA:Fumet 原汁$ W' f& p: V% c$ T

# d$ z8 B. [( A* a* `+ D4 C9 l72.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
$ R, B2 r/ \" y3 U7 vA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. d9 K1 m1 `6 k( E1 d. C
  m) f$ c3 F. G2 ]73.Which of the following is a principle not used in stock making?
! T; t1 \( E1 [5 B* u3 c下列哪一项不是用于制造高汤(低汤)的原则?  @; C9 E8 g! v% I; T7 e
A:Start the stock in hot water.开始在热水中操作
& L8 g/ n. g) z) Y: T2 O
, m) @" G5 L8 s: H) g- x! `! s' D74.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) m6 p6 S& v3 N& x" }2 N3 z2 }4 m& W
A:Remouillage 法语熬汤
5 R1 M4 x4 P2 P0 F9 F2 q4 L, Y9 O: ?http://www.haibao.cn/blog/post/176242.htm
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