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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。7 j( c0 g+ ^: E" W2 b  q  `! \
+ n0 \- \, s- V) g
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。
8 V- d! D  M4 q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1 x& c+ B1 b5 y2 o
1.Which of the following methods should be used to determine doneness in a New York steak?
2 I& }& f( ?6 d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  @/ z! c' j1 K9 ^+ VA: pressure touch. 压力触摸
' \9 p+ {& z$ d! k% A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* @7 F5 Z- t$ v6 Q1 U, f+ @) E& |% Y
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 B) x7 w& f  A- @
A: acid  食用酸
. Y0 C9 s0 ]2 x& J6 T3.Vegetables are major sources of which of the following nutrients?. T; Q9 A$ z( B; Q- ^3 L
蔬菜中包含的主要营养有哪些
5 H4 o# {7 i! @1 |* I6 q) J8 m& ]A:vitamins and minerals. 维生素和矿物质。( h+ ?& K: ~" y
4.Cauliflower is commonly served with
, e2 d% ~" F! R7 G花椰菜(菜花)最常见和那种酱汁搭配
5 _. Z. z' f2 G- aA:Mornay sauce. 奶油蛋黄沙司( D4 \: ]* x# V1 r
5.Which combinations of products are found in pie dough?
  {) d; p" O, A* R  A3 I* E7 m& ^% F下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)5 Y  o. {- W6 H" E. P. T
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- Q$ E1 M; Y$ ?' C7 J
6The French term for mussels is 法国语青口(海红)叫什么# S7 u( y/ N6 a/ ~
A:moules.法语青口,海红+ x0 C! |/ C% w
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# n1 ^5 b- P$ B7 q1 ?0 q8 u! ?. A
A:faintly fishy. 稍微有点似鱼味+ n3 h' l; d* w, m$ ^- N; B& H
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% _* ^" q5 g& o- y! ~
A:2 days. 2天
1 u( y* @0 n2 k8 C/ Y  m; ~6 r9.What are the principle ingredients in ratatouille? + }+ v! P/ H1 ?! [* H" N) W& `2 p; S
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ s- ^2 l/ Y, o" t
A:Zucchini, eggplant, green peppers, onions and tomatoes" }: V: Y1 F5 T$ a- n
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 T3 {1 Q) W  _: o( j" z( p1 O10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* a& P, z3 ^% z% ^( Q' iA:cook food in quantities that will be used up within 20 to 30 minutes.
. w1 S. H6 E: u9 \/ `/ `. ?大批量烹煮食物要在20到30分钟内
& [; K4 k: b, N+ `$ V( o% H11.What person has the authority to issue a Health Permit?
- z* b, x" U" I6 G9 D& W谁有资格颁发健康证(卫生证)。
. J! |' v( Z4 p5 s. b  jA:Medical Health Officer.# F2 h, o7 l1 [& f6 R4 G
医疗卫生官员。' @1 j. Z! b; _5 C& k2 s. C- P/ h. L2 k
12.For what period of time is the health permit valid?1 f. V# G- a+ r
健康证的有效时间是多久?
& \( F' z* c$ E$ M0 ^A:12 months.12个月8 F0 L7 g& V% J+ ~2 ^1 b, H
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 I; h3 k  U! Y: [# Z9 L- U在食物和饮料准备区,通风系统换气的标准时什么; N5 b' B, `6 U3 \( t
A:08 times each hour. 每小时8次( `; I* u9 Q. U2 `) U
14。The minimum temperature for manual dishwashing in the wash sink is
6 U9 a' G. ~; ^, j. E手工洗碗,洗碗池的水温最低多少度?
- G8 t6 e' n' H  P' |" SA:110 degrees F (43 degrees C). 43度% N3 Y2 f: Z0 z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 @" @7 e' a- X) p- O1 f用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 x; C) i3 N0 {$ \: oA:180 degrees F (82 degrees C).  82度
8 o5 f: E+ L" W5 @5 U16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: p% I' i0 ^' [) U- @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ h; g" G& s" Z/ [5 V* WA:en papillote.  法语自己理解0 W5 ]. q$ t; u# {
17。Wing or Club is considered a
+ V9 U$ {6 _$ A6 S. R翼和CLUB 被看做是一种.... M1 n/ [6 X& c, o; O
A:Bone- In Cut     带骨切
. Z4 R* T) e& v5 K# g18。New York is considered a   纽约牛扒被看做是一种
5 U' I* l3 ~3 V, E: jA:Boneless Cut     无骨切
/ ?: X5 g& e9 ]$ g  \. R19.In general, a court bouillon for freshwater fish will contain
8 k+ t( [& O- y9 i3 Q" V$ 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: D1 {/ E! X% Q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 C0 k% L: _7 ~和做海水鱼同样数量的调味料和香料
% a2 ?4 c; C. P; e20.Anise is very similar in flavor and appearance to9 e2 e% l) Y) H: R
八角和下面的那种原料有相同的味道: H) K; o$ t! g3 s4 B9 s
A:fennel  茴香
+ \" h8 [9 n, q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" e  F8 u! U. [: k6 i0 Q$ b下面那种原料更像大葱且有平面的叶子
0 x  g& g  U: A: h* D' d9 r+ d  oA LEEKS  似蒜葱 (这边人叫京葱); k* i7 s4 I* U+ T" i& _; H; q
22.Which of the following cutting shapes refers to a small dice5 j4 j  ]  @. c# }
下面那种刀切形状指的是很小的粒(末)
* b( [, p+ q% kA:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 Z5 T2 R. b0 n" `4 d
23.Oil is added to the water for boiling pasta in order to3 K0 l( D4 o% m( T6 v% h' ^
向煮沸的pasta (意大利空心粉 )中加油是为了
4 p9 v9 h1 l* j: kA:prevent the pasta from sticking and to minimize foaming action.% f+ M- O9 }2 i% i5 I
防止面条黏合并降低发泡。
$ O, P) I2 a3 ]24.Which pasta dish features pine nuts and basil?
4 J% z: f3 W4 R: Y, N下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ J4 r4 s4 P+ H2 P! oA:Pesto.一种绿色的意大利面酱
7 A( L3 E0 |& chttp://www.tianya.cn/techforum/content/96/563836.shtml% E+ a) O2 p  L2 ?% \( \) N" k

8 y  S5 U5 L' G+ A* v' s' H25.Which of the following is a spring vegetable similar to spinach?: T" r- f/ X9 {4 L: H- _# W4 H! t
下列哪项是一个春天的蔬菜类似于菠菜?" }5 Q; Q9 j( N# u# @- C5 o
A:Sorrel. 酢浆草。+ a3 r$ O( ~6 E! F' d0 m8 I; n, D
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?
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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:
! s8 D7 \& X$ v& s2 l$ K! A$ b哪位厨师最早带来高水准浮夸的美食
1 B* A5 J3 I5 Z6 `$ L( H4 l5 u4 YAAntonin Carême 人名 安东尼·卡罗美
) w. G2 }( M( W$ u+ I4 i" e. N+ @( n: @, y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" E, G, p% ^# Z  P, @& ^& M, R/ {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 l0 A  s2 D* F9 jA:Cast-iron stoves         壁炉2 o! U6 X4 Z. J7 G4 L0 ?! ^+ K+ a9 d
http://www.usstove.com/products.php?id=6" D3 J5 |1 G8 O* e  ]6 l" N0 ]. x

* C3 l; ?( ^* }' w28.The French term used to describe the roundsman, or swing cook, is:6 W9 _5 m& Z$ e9 C
法国术语,用来描述roundsman,或摇摆厨师是:
  x3 \8 s) n8 U) RA:Tournant   图尔南# ~6 O5 F% d7 h# V. _$ }: C
  {# W) J& @5 L! O4 W+ L7 D! J
29.Another term for the wine steward is:; b+ C9 c: e: O2 t/ z! }  |
葡萄酒侍酒师的另一个术语是:
" P2 {4 I; {+ M+ oA: Sommelier 侍酒师
& I, Q) [' s- s" H0 v. w5 I" O; \7 [. E
30.Molds, yeasts and fungi are examples of a:
9 ~# U9 k, R5 E" W! J+ ^霉菌,酵母菌和真菌是一个神马例子* \: [$ v$ F! z: r
A:Biological hazard 生物危害. o9 P' @, k) c
7 d: @% Y9 O! V8 Z6 W* q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( |7 d8 i8 B. w1 F# u
根据加拿大食品检验局,食品的危险温度区在多少之间:1 h& H6 _6 ~. _& W& ?
A:40° and 140°F (4–60°C)     4-60度; h  }0 [( \+ t

0 B( m5 F1 a# q7 x8 P1 ?3 q32.All bacteria need the following for survival:1 ]9 c- q2 J2 p% a
所有细菌生存需要以下哪些内容:
7 \$ Y3 y( _0 M8 `) q8 _2 NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( ?3 ], Q$ g+ B7 C2 r

, t" U8 p& X) e% R33.Which of the following correctly represent critical control points in a HACCP system?
% }; G6 V$ y" h0 F! U& s以下哪项正确表示了HACCP体系的关键控制点?, U; G( o# _) u) u4 I* I1 {$ M$ O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* |% a5 P; ~2 V  Q' X食谱,接收,储存,准备,烹饪,保温,冷却,再加热. X" ?* U3 C) A8 k6 |% G  W9 i
) @0 R. s% b- i1 K% I) j
34.Which of the following is not an example of a carbohydrate?
& }+ A! `0 S2 d" j下列哪一个不是碳水化合物的例子?4 V. M$ V6 H) x, o: \- j2 s/ D5 c
A:Essential nutrients 必需的营养物质
! E2 I8 L6 r: n& U' K3 E, I. R0 ?2 H; A
35.The process by which a liquid fat is made solid is called:
0 [' `) T1 m/ N- m液体脂肪做成固体这个过程叫什么* [, C' [( {5 z( p  r8 s0 J  ~! U
A:Hydrogenation  氢化
6 H: v! _# b, K0 |2 s* I; E: }( `
36.Which of the following is not an example of a fat substitute?& z3 u. U6 ~, ~4 C' s( q* F
下列哪项不是脂肪替代品的一个例子
4 j) o) e% ^# r) ~4 tA:Acesulfame K  安赛蜜K表1 O! M- v  E  |* s; H3 A

7 L# f. W& Z* ^/ t; y7 ^: o6 q37.Health Canada requires that a product labelled "fat free" contain:+ o5 u. W! E" J) w$ E5 ?
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 @5 q6 Y$ ^& \7 rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 e% z$ P! N  t& Y9 @6 p1 y
  y- x0 P- c) A38.Which of the following is not a problem associated with converting recipes?6 ^  M' B2 ?# U# S( @% x( t
下列哪项是不相关联的转换配方问题?, E+ @; b9 _! b0 Y9 E
A:Unit cost 单位成本* |0 L/ Y0 G5 U( P8 `, H' v
  p: _3 _4 `1 x0 D
39.The condition or cost of an item as it is purchased from the supplier is called:  ?# e  ^& Z9 E  k
从供应商采购的物品的品质或成本叫什么
4 v  i. S+ l& y. L3 P( V* J5 m5 DA:As-purchased cost 购买的费用
! e' {- o) i& M* P* O, ]" a' D0 y: r
40.The amount of stock necessary to cover operating needs between deliveries is known as:6 I( y  V- p) m
在新货到来之前用于日常所求的必要库存量叫什么
& j& B9 ~# a7 k5 ^A:Parstock 基本日常最低库存& s  K# q* @7 ]+ Y

' n, U" ]0 @3 [4 l* n+ n* f41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 R9 t& k6 V! S( {下面那个缩写是用来表明正常库存流程?
+ Y/ o* `. }8 P2 }* p" c  z4 @A:FIFO=FIRST IN FIRST OUT 先进先出
; W: a* ]7 b. S0 D/ U7 c& H9 t( `, B
42.Which of the following knives is used to turn vegetables?) u4 k4 B9 `8 A( M
下面的那把刀是用来打开蔬菜吗?
1 o* G, k4 I2 v  V1 z, }7 TA:Bird's beak knife   鸟嘴刀
4 p- R8 h' l  v  \7 f+ o+ dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. }# p* O! ?  R8 s! X
# W; C& G) [+ R1 }# I/ u8 H) x4 n9 H. |
43.What is an instant-read thermometer best used for?
- f5 E( C. `5 I3 e! H  R即时读温度计最好用于那方面?4 U$ m' S& l$ b4 e4 ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度
  u$ J  [0 [2 c, H+ B2 P
  g, ^) ^; c" m/ F7 U( Q- Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" j: j) C/ ]  Z2 g( Z4 D6 S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" [2 S% H; v% IA:Cast iron 铸铁- C* v2 Q1 ~3 f! T8 g- Z

- }4 r# _3 i, ]& b5 ~3 P+ w( j1 z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, U) k+ V8 _& L' e$ K: b1 J
哪件装备下面有一个可移动的碗和一个S形叶片?
3 h/ V- W. |: ~4 y! k8 c# tA:Food processor 食品加工机' b2 M- a) M, R% e
http://www.google.com.hk/search? ... iw=1263&bih=572
4 N. _1 U/ u! Z% o; J5 p% G
3 P0 K3 t' t. [. e+ a46.Which of the following is not a rule for knife safety?
  Q- i5 M7 Q# {+ A5 O6 p下列哪项不是用刀的安全规则?: M7 y3 @& s6 U! D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" y& l$ U1 d) G1 {) X( r! @0 P) l
+ a  H* N0 p6 \0 }" o4 U4 ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 N% m. x& k1 X+ I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 }4 ]  o$ z/ z$ F. ]' |  b# F
A:RondellES ! X. D4 ]3 T4 n$ |& b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- \  \2 g+ v: I

  ^4 e, B! Q4 V6 f" _& e8 P48.Which of the following is a diced cut used to garnish soups?
. W: v5 U( k0 p; Q5 ^3 n  j5 v下列哪项是切成小方块用于汤的装饰?( E* F1 W  L4 j1 U, k! d0 K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 M* V) S8 }# D1 K  S3 l) U4 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ F/ c- b- g! N! 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!!——
6 G3 d( y! e: }A:Gaufrette 2 a+ ~3 _% @2 Z/ h/ M2 L( q' U2 k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( Y: z% l" a8 j  Z3 F! y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 w. @1 M7 n! q" e+ S" f" K! _Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ d8 W! f2 @/ @+ j  D$ w

0 A7 R5 R7 F% T7 _( e+ j1 J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: E' z5 ~5 A: |' i: E9 w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)) t, Q7 O4 _2 s; N$ `
A:Cilantro 胡荽叶 香菜/ V: M* E, d& ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ T: l0 c; D% z: f2 n  y" I/ n+ T. P% v; F. b% ?5 I
60.Allspice is made from:
8 K' p4 `$ q% G3 Y9 m 多香果,  多香果香料是什么; f9 z. }4 E* j9 h& \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 e1 P; `. u9 B7 U0 z( u& j6 W
A:A dried berry 干浆果! t  }/ O( n& ^8 c- y% E
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61.Which of the following are used to make a sachet d'épices?9 J9 p% t$ e& T  B! r
下列哪些是用来做香包德épices?6 k7 a$ k2 _- u0 D1 R0 B2 O
http://www.sachetcatering.com/
9 r0 M9 @* V; A3 w, hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 N% n  @3 M1 {* A. D

: w3 j+ z* O4 |6 ]62.Which of the following condiments are not soy based?
  V. |2 o4 ]( m9 Z2 P0 b下列哪项不是酱油调味品的?- M* j3 O" N# U% m1 g: Q
A:Wasabi 日本辣根
, N) m; W' X- v9 Y3 R8 p4 V
# {6 J" c! r! o. }# d8 O! y5 ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! g/ U- X$ h: s$ @9 g7 f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:2 W! E9 S2 B8 _% |# s
A:Pasteurization  巴氏杀菌
& _5 |; r" d; a! I
8 z8 D+ ^: ~0 ]9 x. O$ T  U64.Which of the following steps is not the correct procedure for whipping egg whites?/ E  D( {5 p) Q+ `5 Q
下列哪个步骤是不是正确的蛋清搅打程序?
: _9 ~3 }$ h3 n, N$ lA:Allow to rest before use. 允许休息后方可使用。3 Z- @# H  T, A+ p
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 o* r4 j4 k$ @8 D) MA:56g and 63g 56克和63克+ q( W* p3 I9 o4 O8 h
8 @1 [' P& u/ h" z+ ^- I* w
66.Evaporated milk is a concentrated milk that is produced by removing
: }; f4 a  q& F& V8 x. x, _炼乳是一种浓缩牛奶 是去除什么做的
- ?8 y6 a' \1 @A:60% of the water 60%的水- u& G2 J, b2 h2 R1 @8 e
# y0 f) A4 B2 Q* o9 @: ?: Y- z
67.A method of cooking that transfers heat through a liquid or gas is:2 ~2 J' V/ g2 M6 F5 f/ I& Y
一种烹饪方法,通过转移液体或气体是:
, F9 M/ i9 r8 r; OA:Convection 对流7 J) y+ k8 ^" C% R
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68.The cooking of starches is known as  烹调的淀粉被称为( @( D* N7 k4 S* F8 L8 K
A:Gelatinization 糊化
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6 J" D( W9 n( x' G+ K4 i4 Y7 ]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 \7 @2 B( b* n/ M
A:Braising 烤! o# B" n$ o6 A5 D' h
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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:
' O: M+ g- r  ^: P) d. GA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 X9 A, J& B( [0 X6 S; R; p
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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
9 \* I3 l, j, q5 g8 ?2 Z' y" wA:Fumet 原汁) v6 F( {" G6 M& `/ `0 n! q

7 O) X0 V; K9 [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
0 I9 l( g7 h( e. wA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- C) `/ ]( u2 y0 x8 B73.Which of the following is a principle not used in stock making?3 Q2 F# t! c# V2 K# B
下列哪一项不是用于制造高汤(低汤)的原则?* ]; Q$ e$ z& L' c* L
A:Start the stock in hot water.开始在热水中操作
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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9 W! E7 N- N* ?- V+ t4 a
A:Remouillage 法语熬汤
1 `  D0 l$ D' f7 Chttp://www.haibao.cn/blog/post/176242.htm
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