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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。
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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。
$ d2 G4 b. n: O1 Z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
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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
  e0 R) x8 J9 ?% E. E$ w1.Which of the following methods should be used to determine doneness in a New York steak?# A" d0 o  b# Q
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)) ]: R6 X/ P. y3 g8 D# }  W1 Y
A: pressure touch. 压力触摸; u" @. J* q5 |
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: N/ H' J4 J, g) @, f! R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
8 {) F$ q8 J5 m  xA: acid  食用酸  |, ?& R/ r, M# C" U8 v
3.Vegetables are major sources of which of the following nutrients?+ }! r8 S) u+ f
蔬菜中包含的主要营养有哪些( i; G8 |- ^+ W  l  M+ I/ b- S
A:vitamins and minerals. 维生素和矿物质。
6 b/ k! @1 K0 H& s. V" y4.Cauliflower is commonly served with
. l2 I+ @: g5 o' `" R. d花椰菜(菜花)最常见和那种酱汁搭配6 b& m( I$ \& A- f9 c
A:Mornay sauce. 奶油蛋黄沙司
9 M8 O+ k' a8 E9 S- D5.Which combinations of products are found in pie dough?
& V& T& {6 ~4 d7 o& x& `& 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??)4 X+ m2 S/ W% t( v% f+ h* y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% f1 T: |2 D$ J( X
6The French term for mussels is 法国语青口(海红)叫什么8 I3 m2 R1 c7 B' v+ c, T
A:moules.法语青口,海红
; s* q+ B5 Z* s+ G7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  A" F+ y  b% ]
A:faintly fishy. 稍微有点似鱼味
4 Q  m' t" B+ f7 j' B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 l- d) U9 Z% y" q" k. n: UA:2 days. 2天
9 `. y' G0 M( g9.What are the principle ingredients in ratatouille? ( P7 C7 _9 _1 p0 z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), l- Q7 |4 F  o! x1 v2 s
A:Zucchini, eggplant, green peppers, onions and tomatoes
6 ]' R: X# g0 m4 X; E; x西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* }" W" p* y% B9 U' L. e7 w& Q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 e* f5 N, f0 G' IA:cook food in quantities that will be used up within 20 to 30 minutes.. r4 k: e7 M$ n0 k, ?1 i
大批量烹煮食物要在20到30分钟内
) H% ~8 T( q0 s7 j  e% \11.What person has the authority to issue a Health Permit?- E8 M" ?1 v' e5 X) _
谁有资格颁发健康证(卫生证)。
+ d: j$ t# @1 y' xA:Medical Health Officer.: W, M/ c  i8 Y, s2 I# K
医疗卫生官员。( x, W' f% ?+ {+ O& ?3 v
12.For what period of time is the health permit valid?$ X% x9 Q" S) R
健康证的有效时间是多久?: Z0 ~" k1 |: y& A# I2 X
A:12 months.12个月% l* n* b3 p' g; z& ~6 r9 t
13.In the area where food and drink is prepared, the ventilation system must be able to change the air% l1 ^2 D" l% M0 T4 ]) r9 J4 D
在食物和饮料准备区,通风系统换气的标准时什么
5 f: ]( M" L) Z! d  [, j0 ?A:08 times each hour. 每小时8次
2 g' }1 W) i* S14。The minimum temperature for manual dishwashing in the wash sink is
+ A  `' X) X- E+ k2 {! k& x( m手工洗碗,洗碗池的水温最低多少度?! q) N6 o7 P( x% V9 `
A:110 degrees F (43 degrees C). 43度
# o  ^  b% d# M% }& d, N  I15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. @9 Y  v% Y2 T) d) P2 I1 P
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  g, q; {; h( E  H7 O1 _
A:180 degrees F (82 degrees C).  82度
  a% u1 [8 z+ B" L2 f: Z- U5 c16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 U6 O5 S# b4 P9 ^
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 N- Z6 `% H* HA:en papillote.  法语自己理解
& P( I4 @& d6 j17。Wing or Club is considered a
- C$ P# r5 S( a翼和CLUB 被看做是一种...; ^. s+ m: Y5 Y0 T! |+ N
A:Bone- In Cut     带骨切
/ a) P0 }. g$ x$ o18。New York is considered a   纽约牛扒被看做是一种/ r8 \$ B. ]5 I6 o+ N$ B
A:Boneless Cut     无骨切
. v0 p4 y: q9 E- F19.In general, a court bouillon for freshwater fish will contain4 o% e9 W, \6 I, G0 ?
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 O, e6 E! t  X/ o2 D
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# X: I& W2 d) V* `3 Z9 g和做海水鱼同样数量的调味料和香料
! T) r1 `! u4 L% q9 n20.Anise is very similar in flavor and appearance to
" _- s; g" D5 Y/ r1 ?- k; z八角和下面的那种原料有相同的味道; R) Z* ^) G2 q5 F
A:fennel  茴香
3 Z$ _; U  ^2 `. x1 a3 J21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ h) k% B  S  ~' Z下面那种原料更像大葱且有平面的叶子* m# _! R* O. L. I; i4 K1 U$ L
A LEEKS  似蒜葱 (这边人叫京葱)
" h2 j; }: U9 w7 ~4 H/ P2 G. H22.Which of the following cutting shapes refers to a small dice
1 m6 H1 \( U. J# ~; T% L下面那种刀切形状指的是很小的粒(末)
' j) M. h1 M% F  v- x! }4 ^A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 T8 e5 b$ u* ^2 K  f# J
23.Oil is added to the water for boiling pasta in order to
/ @& A; e, I7 I9 i- c向煮沸的pasta (意大利空心粉 )中加油是为了, [! y7 D1 z+ v6 |! E$ V
A:prevent the pasta from sticking and to minimize foaming action.. c% Q& y& W$ U4 E1 s
防止面条黏合并降低发泡。
& i1 f1 H4 a$ L6 y- N24.Which pasta dish features pine nuts and basil?0 }2 W3 }: S+ Q/ B% V3 Y. L
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
! `# N# H( n. Z& J3 MA:Pesto.一种绿色的意大利面酱 ) g- C6 g4 R: ?) {3 @5 R) O
http://www.tianya.cn/techforum/content/96/563836.shtml5 x2 {; j& N" [8 k2 F
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25.Which of the following is a spring vegetable similar to spinach?
. Y" O  ^8 r. g! M, k9 P" Y下列哪项是一个春天的蔬菜类似于菠菜?
' X2 t8 N  P# Y# n6 k8 n8 b. CA:Sorrel. 酢浆草。7 e' o. D; v( t
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:6 W3 p. P4 D4 n7 x/ B
哪位厨师最早带来高水准浮夸的美食
9 @0 F4 ?3 v' b! l5 o. ~AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 m& W8 H* c4 s! K) q# ^; }
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( x2 A: g, {  ]0 n1 oA:Cast-iron stoves         壁炉
6 n, H- i/ |+ Khttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:" x$ {# ]1 v1 I
法国术语,用来描述roundsman,或摇摆厨师是:
. M5 m) }0 `, n6 R% N8 N6 fA:Tournant   图尔南
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+ j1 \5 }1 _) Y7 D4 }$ h8 R( z( _8 s% K29.Another term for the wine steward is:
( ^% t- H7 w% ~' F: v6 I葡萄酒侍酒师的另一个术语是:5 d$ l8 R4 Z+ `: A7 S0 d
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:2 A0 C3 T/ s6 T% p+ B
霉菌,酵母菌和真菌是一个神马例子
: B+ ?% A+ U5 p. U$ c+ BA:Biological hazard 生物危害3 O2 P- }, A! ]8 L2 p" e
1 l- @2 @7 d  v6 }
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ c/ h- n( q4 Q0 h: D9 Z; L根据加拿大食品检验局,食品的危险温度区在多少之间:
  O  O& v" X8 \, U' hA:40° and 140°F (4–60°C)     4-60度
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* J% \1 q, G, `! `2 Q0 d! O32.All bacteria need the following for survival:: m+ f$ y* g9 {. N
所有细菌生存需要以下哪些内容:
, }) g2 T$ ?3 J* ^/ bA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 K4 w' W7 F' [
# N% U# b9 K7 }+ l( j/ D% b; j33.Which of the following correctly represent critical control points in a HACCP system?
/ ^! i4 z+ ^5 }0 O" N' J4 r% q( g以下哪项正确表示了HACCP体系的关键控制点?
9 Z9 p  G9 }! v6 IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * i. X+ b  m2 m( V! ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
, S& A, u3 x5 ^- X下列哪一个不是碳水化合物的例子?
1 S2 \: M: b& q* i! \( P3 ?* AA:Essential nutrients 必需的营养物质
* a2 U; }( r% _0 X* G/ H. p
& \( R2 m# ]7 r0 l  ~35.The process by which a liquid fat is made solid is called:/ X6 o2 `- [0 _% s* t
液体脂肪做成固体这个过程叫什么
  \' Y2 c& Z3 G' \9 ]$ DA:Hydrogenation  氢化
4 q$ [, R. a) X( p' n6 L8 d
8 G$ i" l" f1 N36.Which of the following is not an example of a fat substitute?- x" Z  n# G1 L; v! X( i; p
下列哪项不是脂肪替代品的一个例子
& m7 ~' I$ }6 X: RA:Acesulfame K  安赛蜜K表
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* w: y( i' z  g, _37.Health Canada requires that a product labelled "fat free" contain:; u5 J. _7 Y6 Z0 T& s" m
加拿大卫生部要求的产品标有“不含脂肪“包括:9 l! n  ?! {+ {( u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 V+ G3 d1 X* i( }38.Which of the following is not a problem associated with converting recipes?) s0 J4 u+ W5 U# a% p( @) W
下列哪项是不相关联的转换配方问题?4 Z- ^7 ?2 l$ ~3 K; v( L8 d
A:Unit cost 单位成本
6 l" d3 w7 [$ H# a( q' ^" }3 k! y) l. `( m
39.The condition or cost of an item as it is purchased from the supplier is called:
6 Z9 M7 D8 I7 [& u- l  a9 Y从供应商采购的物品的品质或成本叫什么9 J7 e2 Z5 L: S! P) g: X
A:As-purchased cost 购买的费用
$ r) i! y! M, r; I8 X0 l# d' O( k5 k7 B  a. \
40.The amount of stock necessary to cover operating needs between deliveries is known as:
- y6 M& L; O+ }. g1 [5 p/ ~: w在新货到来之前用于日常所求的必要库存量叫什么
1 _/ x; w% a/ U: _7 v+ g/ oA:Parstock 基本日常最低库存
5 {0 s" I7 C% B( t( s
$ u2 J* z% A1 i41.Which of the following abbreviations is used to describe the proper rotation of stock?: F. d: Y3 L* M- S4 ]- R
下面那个缩写是用来表明正常库存流程?  {0 t5 _" y( |) P& _
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
5 S1 Q; O4 H% ~# u, D/ Q# Q下面的那把刀是用来打开蔬菜吗?
3 R: ^* W) n! n. d) C8 r$ T4 ~A:Bird's beak knife   鸟嘴刀. |! g6 b7 D" B7 ?9 s1 j6 Q/ p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?( D1 _7 r& o6 E0 k4 [
即时读温度计最好用于那方面?
7 L" U  I0 Y; T$ m$ E1 }A:Checking the internal temperature of a roast 检查被考物品的内部温度
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, z, ]! c. T. ~) b' F4 p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. \# _5 k& C1 i9 j. q下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 G" V. i' r' x# w! D0 T; LA:Cast iron 铸铁' o$ K* G. B8 G8 l
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& p9 m+ u( C# c% s: [4 z6 p5 y
哪件装备下面有一个可移动的碗和一个S形叶片?
! h: Y. C: \: c2 o& V6 rA:Food processor 食品加工机) s7 C$ P/ O1 F
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?
- H3 S, D# D% l; k9 Y! P+ X% v; Z下列哪项不是用刀的安全规则?" V" k+ B2 G( r7 ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 u' z7 a. G# B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ Q7 |7 f+ B, I0 z6 p& N. u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: W: R- p, N  C5 u, d' K( x
A:RondellES
8 ^, I1 \+ q& z* _) G+ t8 S( Z; nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  Y2 {% C6 a  i: ]7 |6 k1 O

, @& I8 h8 j# |48.Which of the following is a diced cut used to garnish soups?
; T! g9 \0 y( f+ u下列哪项是切成小方块用于汤的装饰?
+ U1 D8 z& d3 {. c& B: {9 tA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& ^0 V4 P6 Z- I/ e1 N6 u/ |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  Y" |' d$ \9 H& O) G, [8 ?/ a6 R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$ K. P+ A: A! S  F
A:Gaufrette
9 n' e. t! R- I# i. k* Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 V+ n6 h" z% V; X3 D6 c" e: A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% \; v/ k9 h+ G" ~: m5 p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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6 W  z: i* o. P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' x+ K# `( M; N/ j3 I7 V7 i2 J
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)3 T4 W7 B7 A) {. G) \0 L/ |
A:Cilantro 胡荽叶 香菜6 N( p# o$ s7 v0 I6 v/ }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:/ W# f  H& _" |: s6 Y
多香果,  多香果香料是什么
4 P4 u2 v( Y! v' L% y; L6 m# }. qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 O# N5 `6 e2 w9 sA:A dried berry 干浆果. L& S; ~& s/ W  X

/ R9 ^$ h& d5 V" u4 H+ P61.Which of the following are used to make a sachet d'épices?, U% i) C8 O$ r, S8 t4 a) n
下列哪些是用来做香包德épices?1 d& l  u7 j' m+ k" r4 u0 X8 A1 Q
http://www.sachetcatering.com/( H, A2 d( q4 R
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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0 C# u5 p8 G* x4 t6 E62.Which of the following condiments are not soy based?) |4 K* c' y' b, L( b, X
下列哪项不是酱油调味品的?. W( x% O7 {4 _
A:Wasabi 日本辣根
  [5 v( J1 D4 i6 U! K% L' K7 `' w( h  H7 q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 ~' G9 A; I8 ]% w6 \' j
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:
# E! `7 S: D0 Q3 o& NA:Pasteurization  巴氏杀菌. x3 r8 E" a' R7 [# \7 }

) g, B7 g; N( h8 Q. T64.Which of the following steps is not the correct procedure for whipping egg whites?
7 i. J3 B# [0 K7 @1 ^" \下列哪个步骤是不是正确的蛋清搅打程序?1 ~. w' z8 M" n3 Y7 s, a
A:Allow to rest before use. 允许休息后方可使用。
1 V, W4 x2 Q& v0 o# }# L7 S- Q
! F2 w8 \0 ^- o/ g- s9 f65.The weight of a large egg is between:一个大鸡蛋重量介于:* R) F2 I% {# h- ~3 p
A:56g and 63g 56克和63克2 T3 p3 O' D4 t6 C( p& P

* A+ m- F$ S  @, I3 |! _66.Evaporated milk is a concentrated milk that is produced by removing
# g% d' P9 K8 \炼乳是一种浓缩牛奶 是去除什么做的+ {+ j' v/ x" k2 L% F8 ?0 f  J
A:60% of the water 60%的水
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/ h# G8 f& o& P% [6 _9 a67.A method of cooking that transfers heat through a liquid or gas is:
2 X+ D  g) l* g; ?/ T一种烹饪方法,通过转移液体或气体是:  I+ R3 |4 ~+ b, @: K# u
A:Convection 对流+ O: ^5 m" g8 h3 K  [$ m0 m: G

9 K& S) u1 \1 ?6 d3 n68.The cooking of starches is known as  烹调的淀粉被称为* D9 n( Y2 G* P$ v) o/ v; W
A:Gelatinization 糊化
- |2 R# y; t* i7 l' D% N( q& F! N9 n. g
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ {- N( U  U% JA:Braising 烤
  h, l. Y2 X6 J( s/ j: n$ p3 L+ l8 t( ^
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:
. c: X. T2 U- K$ O" AA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 J% M3 {0 H' M5 |1 j; F! h# G" @, l" @8 J' b  h6 c
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
- t: f" `+ u( q$ }1 a/ |A:Fumet 原汁5 s6 ^& @, ?& C+ M4 a4 O% ~
- ^" q9 O& M8 u- V5 t
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# i2 P; T! L; j+ t3 F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 x# X: N3 I. F

: l5 I# h7 B& U4 U/ o5 J3 w73.Which of the following is a principle not used in stock making?. ]4 E3 j& X3 i& W
下列哪一项不是用于制造高汤(低汤)的原则?
" D6 o7 _# z5 N/ }& T0 n; m# D% qA:Start the stock in hot water.开始在热水中操作
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7 G% o5 w4 l* X0 l+ X( O74.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
& [( A" j* ^, y# e6 a- [& DA:Remouillage 法语熬汤
+ _5 m) c4 i+ |% D1 ohttp://www.haibao.cn/blog/post/176242.htm
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