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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。6 c6 z  R; ^) p2 J. C6 h  d

. e1 u3 T$ D+ d& o+ ^0 _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。) ?6 ?1 f6 g5 A2 P4 H3 G
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* T# \, n- m2 I  B
1.Which of the following methods should be used to determine doneness in a New York steak?% Z7 E. [' a6 ?, E% Y
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). h" x# Z' k4 L
A: pressure touch. 压力触摸) C/ }/ c, N/ I. h0 q3 c
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: S3 u# Z8 J8 C! S8 Z1 c. O) l
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4 }7 [  g8 z% U$ Q0 c
A: acid  食用酸
' M2 N  O8 @- l5 D  }( R" g. \3.Vegetables are major sources of which of the following nutrients?
  m  y4 z/ x! ]' l) O蔬菜中包含的主要营养有哪些' [/ S8 F7 g$ W
A:vitamins and minerals. 维生素和矿物质。
) K  U3 S, L+ G- n3 Z7 _! G. n4.Cauliflower is commonly served with
6 \1 X4 B9 g$ I' g. L/ Q5 a; a花椰菜(菜花)最常见和那种酱汁搭配
6 |" h6 v! V- \A:Mornay sauce. 奶油蛋黄沙司+ J1 f) n9 _( k" a
5.Which combinations of products are found in pie dough?# @5 p6 _  m$ p7 g
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& K9 I4 S4 h/ O1 p0 n. kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' r/ D% @1 k+ `5 E  R6The French term for mussels is 法国语青口(海红)叫什么$ r0 c; W7 e* O2 i
A:moules.法语青口,海红
* R* [5 H( b0 `2 S6 z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 y, j8 T" ]& `& F3 M" lA:faintly fishy. 稍微有点似鱼味
) _6 ~( u1 b! c* w( J2 g8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ d% S$ x5 m, i  J* @3 J9 hA:2 days. 2天. F9 D1 g3 t% Z) G# S
9.What are the principle ingredients in ratatouille?
; c4 T/ ~5 Q0 n" c2 _: ]炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( u6 J: [  }3 L% dA:Zucchini, eggplant, green peppers, onions and tomatoes4 ?: F, i. v# ^* o5 G
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 S4 S2 j; z" c# u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
4 Y1 F: t& `4 N, SA:cook food in quantities that will be used up within 20 to 30 minutes.3 F$ _' f5 b. [  z
大批量烹煮食物要在20到30分钟内& ~6 o2 o) K1 J4 H  y; x; u
11.What person has the authority to issue a Health Permit?/ J$ i/ [" C/ p  M3 U, M9 u
谁有资格颁发健康证(卫生证)。
! n+ a8 I( ~& L6 ]( f( }7 m3 jA:Medical Health Officer.
! l2 q5 G6 P) q) J% U医疗卫生官员。
- k+ d- f! n5 }* r" S) l1 _% n( W12.For what period of time is the health permit valid?
' Q- Q! n; i* P健康证的有效时间是多久?' o2 s" S( V$ ?2 P" l4 f
A:12 months.12个月
, X+ \; }- @0 W$ F* f3 S6 N+ S' q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' U7 [5 r5 V: [" f, y) `5 h在食物和饮料准备区,通风系统换气的标准时什么: V; Q! w% Z- e1 X
A:08 times each hour. 每小时8次" Y( C* X" d- e* e
14。The minimum temperature for manual dishwashing in the wash sink is
- c! P! ~, S3 E: n/ x手工洗碗,洗碗池的水温最低多少度?. H1 H0 l% w- o: F: _! E! v) |
A:110 degrees F (43 degrees C). 43度
* Y% r: m5 T$ a/ T5 T& p15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; t& F* @- |! T, g; h0 D  n
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 D2 S3 N. V" Y% Z
A:180 degrees F (82 degrees C).  82度
3 P6 B# C/ I% u, O+ w( P. r, I/ q7 ^5 B16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& v& @8 n3 U/ d. X6 I- c8 b' g用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理): }; N& X7 c3 s  E. J
A:en papillote.  法语自己理解
, d2 B1 n# z9 b5 M17。Wing or Club is considered a
& Z6 [: f/ @! P! H+ t翼和CLUB 被看做是一种...
1 `; G6 ]" U7 I' |9 t  ^5 [A:Bone- In Cut     带骨切
* P7 C0 {1 B) R$ \, ]% v18。New York is considered a   纽约牛扒被看做是一种
5 X2 a4 E3 j% a! EA:Boneless Cut     无骨切! E/ m4 q0 ?& @9 L! x
19.In general, a court bouillon for freshwater fish will contain( K: ~1 l' K$ n$ F8 \/ S6 |
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 g% w. S- v: C+ w* Y: a- v; LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 f8 p) y0 e" w; l: y9 H7 c和做海水鱼同样数量的调味料和香料0 ?& M( n  S0 T
20.Anise is very similar in flavor and appearance to
1 P& q0 D& A& V1 L! Q( {( ^八角和下面的那种原料有相同的味道% D; a( t1 V; A% X3 f
A:fennel  茴香
0 R. B8 j5 U1 u& v8 F- q1 O& U) [21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 m' u$ |6 p2 W, Q; d' F& A
下面那种原料更像大葱且有平面的叶子
" j7 Z$ K$ G7 U. aA LEEKS  似蒜葱 (这边人叫京葱)
  P( a2 y, q" ~/ C. i22.Which of the following cutting shapes refers to a small dice
2 Q  \2 O2 J- h( R下面那种刀切形状指的是很小的粒(末)& ~4 a# F) A! l2 N- R% w+ ^3 w  |
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 `' E' C6 U/ F+ o' ]. c
23.Oil is added to the water for boiling pasta in order to. X" S6 B# f* l6 d# i" J% o2 g
向煮沸的pasta (意大利空心粉 )中加油是为了
. T7 F' u8 s$ y' mA:prevent the pasta from sticking and to minimize foaming action.
) ~2 q: f1 }. l. j( Y防止面条黏合并降低发泡。
" `. ]) L9 ?3 d6 `+ S  E24.Which pasta dish features pine nuts and basil?- |$ ]9 q. s9 d7 s! @: P+ x
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% V" {2 R1 }. d' ^! k
A:Pesto.一种绿色的意大利面酱
. u* c4 [2 _4 A$ b0 w9 r! chttp://www.tianya.cn/techforum/content/96/563836.shtml5 {1 B5 e7 E- }6 F) \( M6 J
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25.Which of the following is a spring vegetable similar to spinach?
# ~# e- ]: H" u7 S下列哪项是一个春天的蔬菜类似于菠菜?  w( o5 e1 n- h7 x
A:Sorrel. 酢浆草。
1 E: x$ g% }: C) Y7 [1 I8 Ihttp://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
大型搬家
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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:
* W; S) g7 R9 u4 ?哪位厨师最早带来高水准浮夸的美食' S2 Q$ a8 K0 ^" F' o' n
AAntonin Carême 人名 安东尼·卡罗美
' V- S( r* U4 t* _0 f% i$ M0 {" c6 Q9 B( G/ {9 _6 Y3 Q, `' `/ k9 w' j1 L
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! ~0 I/ \7 P2 J+ T4 ~1 ]; B, C; A# @
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 m% J* X  o# Y; XA:Cast-iron stoves         壁炉
" E, n) ]' _! h) {% x7 i5 z- ]http://www.usstove.com/products.php?id=6; Y4 c# j4 B+ E+ [7 ~; g0 Y

5 w0 @4 i& W  t+ w; l4 Q28.The French term used to describe the roundsman, or swing cook, is:
( A0 P, h2 ]( _. \5 _7 E法国术语,用来描述roundsman,或摇摆厨师是:
' X+ t/ E+ i7 G' A& @A:Tournant   图尔南
) K" Y# n8 W) F0 _0 H0 c8 i7 x
3 L: i7 G" h$ r3 @3 V29.Another term for the wine steward is:
' n* q) g. \; W& P" @葡萄酒侍酒师的另一个术语是:7 H" s  F2 m% q8 c; U
A: Sommelier 侍酒师% G: M/ U  R5 u# Q/ L1 ]6 k7 Q. n
3 g: `8 g0 x3 t$ U3 x9 a, t
30.Molds, yeasts and fungi are examples of a:
- k/ q6 U6 [& ~9 p5 r霉菌,酵母菌和真菌是一个神马例子! H5 l! J+ [6 f7 O% E3 e
A:Biological hazard 生物危害& w" S! P7 [3 @3 z

' j( [) U) F1 x0 G5 \0 [+ ?' T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 t9 d7 v. I, f4 ~! d根据加拿大食品检验局,食品的危险温度区在多少之间:
' y. ~! I6 w8 ?! bA:40° and 140°F (4–60°C)     4-60度$ b- q6 L4 d: M, U1 _& \

7 K  Y2 k* _' R% h  J8 A32.All bacteria need the following for survival:5 a. _* t1 t3 }
所有细菌生存需要以下哪些内容:
/ ~9 A  b- y- xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' F2 w/ ?+ M! z% v( K' A9 r+ b, I! j3 r1 w+ H
33.Which of the following correctly represent critical control points in a HACCP system?- c* ?; `; f" x% n2 O
以下哪项正确表示了HACCP体系的关键控制点?
  A! a* j, j, E8 AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + U  J$ M# Y6 z; ]- u1 a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# ]. H* s. ^& n; M+ U  x8 e

9 x0 d# l' o9 Q/ a9 ]6 |& m34.Which of the following is not an example of a carbohydrate?2 K! x5 H& L: d* s, O
下列哪一个不是碳水化合物的例子?3 R6 e; a# Z4 A( E2 X) ~
A:Essential nutrients 必需的营养物质1 B% T) Q( @. V; [2 w& Q& k

3 ?2 d) R7 W) g7 K0 o# V35.The process by which a liquid fat is made solid is called:$ \: r" Y% Q5 Z- |
液体脂肪做成固体这个过程叫什么
0 ?% a# H# S2 U; H6 w7 F$ @+ l" cA:Hydrogenation  氢化
( k4 O4 I* h3 \# x4 O5 Y, |
; [- P. q& J! F; T8 b36.Which of the following is not an example of a fat substitute?- F* X6 h* z- n
下列哪项不是脂肪替代品的一个例子
) R5 h9 h+ d' L( nA:Acesulfame K  安赛蜜K表
8 ^5 k4 \2 G6 K7 q& ?7 B' T5 T# Q/ a* p' z+ j
37.Health Canada requires that a product labelled "fat free" contain:4 i1 K, @% O$ u. M. {
加拿大卫生部要求的产品标有“不含脂肪“包括:
. Y" [) e! Q0 s  I( F$ j' d* NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 Q: |, }2 a2 v' d% b) [# f
. N# ~  V0 u2 T4 T
38.Which of the following is not a problem associated with converting recipes?
$ i! w. H7 V- A  [下列哪项是不相关联的转换配方问题?. i$ w( ^: c; J& G. A
A:Unit cost 单位成本
, J6 ], v$ ]& [6 K3 q  F# k" G; C# Z# f
39.The condition or cost of an item as it is purchased from the supplier is called:
& n( n6 s2 {7 \  L9 U! j% @4 n, e- V从供应商采购的物品的品质或成本叫什么) Q# h+ V: j  c* o& J& x9 n+ w. i
A:As-purchased cost 购买的费用8 Q% K9 l/ ~7 o6 R2 ^+ H
) N% I9 W/ ~6 V
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* g# l% F3 u9 }# c( p在新货到来之前用于日常所求的必要库存量叫什么6 \8 O% r& O# Z. Y0 _
A:Parstock 基本日常最低库存+ k3 y* t, Y; P& P
. r7 ~9 H* `% N, s  o0 d2 j
41.Which of the following abbreviations is used to describe the proper rotation of stock?
* S% o. x; R  k$ H. ]下面那个缩写是用来表明正常库存流程?4 L: d. Z9 n+ N* P. V2 a
A:FIFO=FIRST IN FIRST OUT 先进先出* ?. {6 \! `! h9 @1 [& q

% S& Z/ A% g) m42.Which of the following knives is used to turn vegetables?  t# \6 A* G' x
下面的那把刀是用来打开蔬菜吗?
% D! J7 V/ V% I( X' [A:Bird's beak knife   鸟嘴刀+ T7 j( I( ]8 Q) K- n- B) H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 q4 T6 }4 M, e  u7 T
- O: I4 R* h5 G1 A43.What is an instant-read thermometer best used for?7 r* q$ M1 b& A1 b; e2 p3 T- W
即时读温度计最好用于那方面?  A/ I  t# o* A* r' @9 `
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 Z. @2 i- r; [+ ^" }* r3 l
) t  X* Z% w, t! T1 l& d9 V
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 b; i  \& O5 b) _3 c
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 u! i; O$ _+ ^# d3 o! _9 ~$ j/ s+ Q
A:Cast iron 铸铁8 _9 }% p3 K8 i! @5 Q9 \

, K8 I6 R) e. n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 ~! j7 n3 r5 N/ ?+ i( V
哪件装备下面有一个可移动的碗和一个S形叶片?
! b  \: |. E4 qA:Food processor 食品加工机1 f" q; I" m/ r
http://www.google.com.hk/search? ... iw=1263&bih=572" D) Z; |3 `$ H2 }) e. }6 F; r

( k+ Z  d9 O2 s6 ?46.Which of the following is not a rule for knife safety?
+ ~) K: i; m. a. R下列哪项不是用刀的安全规则?- u: _- G# K% x1 k0 z  t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
' F( [" Q$ X6 {- p
0 M# R1 E# @8 X) S1 a5 _  t3 u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# m9 v, E3 t( j3 G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! d* K5 b1 T' e' ]8 g$ s" S0 ~' C) k
A:RondellES
' [% y# A. t1 [$ w) ~" t+ Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- X! C8 N4 c3 {. `9 \+ p" h% y5 u/ ^6 g9 L9 f& {
48.Which of the following is a diced cut used to garnish soups?) A) O1 @1 ^# i8 k* }
下列哪项是切成小方块用于汤的装饰?
7 }( m, ]% f3 m# Y1 V0 FA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( I: M0 {( z: I+ X' ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* E3 L0 ?1 x# }# [8 h9 `! I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!!——
1 c( ~9 B; M8 V( X4 eA:Gaufrette
1 |! D& D; `, U' V) S5 f9 ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 _5 a( h0 b& W1 O  Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 s" n9 J+ v2 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 a# p" e! o) S/ J3 ~, [

  n; G1 S6 ~, e- r7 a! P$ N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( p$ I8 P3 J! D) g% V! o" B
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)$ ]. O9 I9 x4 v
A:Cilantro 胡荽叶 香菜
. e. u8 f* C4 |/ G6 h/ O8 }7 yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. h" h6 x: k% ?( f# h, r6 N9 U; y8 s5 ^" A5 R
60.Allspice is made from:+ l6 {" t* j* i  l3 y- u
多香果,  多香果香料是什么, n8 l1 y" c* Y/ ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: z$ E% v# D6 c) Y8 @
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
) a! I; N5 z$ s7 O+ x下列哪些是用来做香包德épices?
4 Y/ }& x2 N9 _. ~0 `5 jhttp://www.sachetcatering.com/5 Q" v9 a% a8 k. v: {" m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# {0 x7 }8 t8 V% n3 a8 b: a$ ]
; \3 l& {& W" Y% n5 Q+ }/ b. ~$ F* [
62.Which of the following condiments are not soy based?6 B) w/ J  G+ v% C" P5 ^% Q
下列哪项不是酱油调味品的?% {2 z+ A8 K1 E9 q) X$ e: A" j  e
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 ^( k( K. Z$ C- x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:* }7 j2 o0 l* Z5 B+ f
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 l+ l2 `0 t! f7 K
下列哪个步骤是不是正确的蛋清搅打程序?5 z7 F) [8 L: K  ^0 l0 S( d$ F5 J
A:Allow to rest before use. 允许休息后方可使用。
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. U7 M# d8 E) f0 {: ]65.The weight of a large egg is between:一个大鸡蛋重量介于:- h1 v2 {' l% ~" f5 I
A:56g and 63g 56克和63克
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2 b- D' X: G( c- @66.Evaporated milk is a concentrated milk that is produced by removing
% b) y" c1 J7 d4 h% R; M炼乳是一种浓缩牛奶 是去除什么做的8 t, [) a! B/ R+ \
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:6 o, n* W/ b. p. [
一种烹饪方法,通过转移液体或气体是:" {; q# Y6 O( B
A:Convection 对流! {) {4 B9 _# I

4 B9 y! t! m5 f8 ]; W  `. e3 p68.The cooking of starches is known as  烹调的淀粉被称为! F, z4 a9 |" }/ B+ K0 y0 G: k  \4 @
A:Gelatinization 糊化
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0 W+ l/ p9 ?. P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: O" J+ q4 l: }: N
A:Braising 烤
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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:
6 X+ ^5 N! B) n1 G- U5 g; kA: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
. h$ k7 G$ v! s% j! h  H7 F, qA:Fumet 原汁
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% g) P  |  o0 B% g+ |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  t. i3 t9 {# M( bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- C( l: K; }) i# A9 _, P! h( B73.Which of the following is a principle not used in stock making?
- F( d1 x( u: T+ p下列哪一项不是用于制造高汤(低汤)的原则?& B  {% e  V8 d1 w" E( A* c
A:Start the stock in hot water.开始在热水中操作/ C) f. [9 }1 t# S9 u8 I: ?8 f2 G

0 ]0 Q. H$ l6 k1 r+ C0 l74.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2 r3 b1 a) E% M
A:Remouillage 法语熬汤
2 X5 `& H4 V* u3 \; ?3 @http://www.haibao.cn/blog/post/176242.htm
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