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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。2 m" @% l) p1 Q
" |# W* b! e' T5 {& _
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。" D) f5 g$ Q- M# f5 P0 }
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
. i, I7 j, Z5 P) i* c! ~8 k+ e+ ^1.Which of the following methods should be used to determine doneness in a New York steak?
1 E! Y! u5 I* E- z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)
/ O  f0 T+ P+ s6 X9 wA: pressure touch. 压力触摸
' b* E+ H0 L& P2 I2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! K9 v/ g: Y; Y4 \. d9 o5 n
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
! W$ E" |+ I( l* H. @8 G( HA: acid  食用酸
* g. O5 ?  X* f* g$ ~: I8 O: ^  ?3.Vegetables are major sources of which of the following nutrients?2 C) P: p4 K3 T5 t
蔬菜中包含的主要营养有哪些$ c- t+ W7 ^* V. `6 ]
A:vitamins and minerals. 维生素和矿物质。
7 y" k1 M7 ~8 B! y4 ?$ F4.Cauliflower is commonly served with
. e7 X. Y1 c/ m; M花椰菜(菜花)最常见和那种酱汁搭配
" [. o) ^3 m1 VA:Mornay sauce. 奶油蛋黄沙司
# _8 N- m2 Q- A( Z0 O5.Which combinations of products are found in pie dough?
0 `0 H3 C; R0 W. ~. c6 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 \  h5 Y3 V; D! L7 ]
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 J; M3 x2 c% L4 N  d+ Q0 H
6The French term for mussels is 法国语青口(海红)叫什么
0 v0 X" C3 W5 f4 d6 a. m# kA:moules.法语青口,海红6 X: X& o! Y; y0 C" U+ C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 C1 U/ s3 E# A8 eA:faintly fishy. 稍微有点似鱼味
' @9 {+ s! ?  t( d3 w8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 W+ P/ V. R( u; ~& vA:2 days. 2天6 [" \4 N4 {" j3 f) i5 P5 D
9.What are the principle ingredients in ratatouille?
2 e  I9 \+ ]9 ^+ T% I# }8 w炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 |' g) y+ I/ [* a! n& I7 X5 e* k1 S
A:Zucchini, eggplant, green peppers, onions and tomatoes  C9 D3 A) f: V: O3 }0 N# _/ }3 R5 I; f
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
  c* Z- V7 U- S; t8 d& q- a8 L10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 t8 ]3 V* _1 |A:cook food in quantities that will be used up within 20 to 30 minutes.
8 u1 Z# G! D) g# H. x( o5 |大批量烹煮食物要在20到30分钟内
. A4 K0 p8 K0 E& L  K. P9 M11.What person has the authority to issue a Health Permit?
4 v2 `7 F0 [5 I. ~0 g0 g谁有资格颁发健康证(卫生证)。9 F: n; G/ c7 D- `( m& I4 v
A:Medical Health Officer.
) y/ {. w" }6 R9 ]9 r: a: |- u医疗卫生官员。
$ }! U$ g" T$ j12.For what period of time is the health permit valid?  O2 i: d' p$ \: V$ J
健康证的有效时间是多久?
2 _" O7 Q( A9 c4 H5 KA:12 months.12个月
. N4 H2 [/ S, m; l, e: i5 l& \5 D13.In the area where food and drink is prepared, the ventilation system must be able to change the air! }( J1 e# G6 z) d
在食物和饮料准备区,通风系统换气的标准时什么
0 p- B+ `" u: H+ w* j8 X3 M' o, lA:08 times each hour. 每小时8次6 B8 \5 |; A8 b" Z. t4 {! v* F) K3 D
14。The minimum temperature for manual dishwashing in the wash sink is- u; |4 E# s& m6 _7 ]3 c
手工洗碗,洗碗池的水温最低多少度?
; p8 q  s0 c! e$ }; H) O" b6 ^! zA:110 degrees F (43 degrees C). 43度! o: {+ m8 M4 f: d
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 b" s9 T! U! Z- d! R% z' W用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ G) C; m2 O0 o& Y* u" w6 p2 B
A:180 degrees F (82 degrees C).  82度$ h8 n% s+ A# \& o
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* [- p2 t  [# ~5 P0 r4 r& h用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 L3 @+ ~: z$ A3 g0 f
A:en papillote.  法语自己理解
3 J# c& K$ `. e1 t" s17。Wing or Club is considered a- |/ W7 O4 Q2 ]4 T
翼和CLUB 被看做是一种...% }! s) X+ U6 J! x- q, |7 v: {# f
A:Bone- In Cut     带骨切! J& ?* @, P: ?8 y7 ~) j; i
18。New York is considered a   纽约牛扒被看做是一种
0 ?9 |* ?' \2 g; U) Y. EA:Boneless Cut     无骨切3 F" }* K; k3 \0 P
19.In general, a court bouillon for freshwater fish will contain0 B  I) ]7 i' z- d& A
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
) Y( a1 A8 Q4 m% W3 \. ~4 @& f/ mA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 n. z7 }8 H& j和做海水鱼同样数量的调味料和香料
1 d! x: E# c) `- g7 Z0 K- ]  U20.Anise is very similar in flavor and appearance to
' {# W# J; c# C" V9 C& c八角和下面的那种原料有相同的味道: U7 A+ ~: u; a: f
A:fennel  茴香
/ h( {: P8 T% P9 W21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 F/ L, v, o- }( i+ q$ ?下面那种原料更像大葱且有平面的叶子& z; v- `- W+ h: }" F
A LEEKS  似蒜葱 (这边人叫京葱)/ B+ W+ j4 P+ E7 f, q0 }* t
22.Which of the following cutting shapes refers to a small dice
$ D+ N8 T( O7 A" H) [下面那种刀切形状指的是很小的粒(末)
5 H) k6 q4 ]2 A8 k. ^# H' BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 `& R/ s. w7 Y3 E
23.Oil is added to the water for boiling pasta in order to
% n8 E* w/ T# j" ~( B" W9 J向煮沸的pasta (意大利空心粉 )中加油是为了
& L' k- n% }1 `7 yA:prevent the pasta from sticking and to minimize foaming action.
' u9 r" y7 Q9 ~% ]防止面条黏合并降低发泡。, J, s" u: m% ]6 V- _4 D% [9 a8 u
24.Which pasta dish features pine nuts and basil?1 C; ~! I, S. n% g6 S2 V
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). U* u' W$ R8 i$ L8 l# W% k
A:Pesto.一种绿色的意大利面酱 " W* K/ c7 c( Z% u
http://www.tianya.cn/techforum/content/96/563836.shtml. q  m. Z+ i1 U; P; H8 _
0 Y, ]3 x/ c2 Y( [
25.Which of the following is a spring vegetable similar to spinach?7 g. F5 }; k# Z9 r: ~
下列哪项是一个春天的蔬菜类似于菠菜?! s6 P- ~5 n. {3 \  `1 _# X
A:Sorrel. 酢浆草。
1 p) V. e7 Y( j) f' rhttp://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?
大型搬家
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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:
/ k! Y, n/ f" U$ S: A哪位厨师最早带来高水准浮夸的美食! m) ~; z4 P" e2 h) P4 g
AAntonin Carême 人名 安东尼·卡罗美$ U1 V! k. H9 j$ K6 o; B

. H& n6 f# x( S; k8 b: ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( u, M# _* U4 i3 |7 Q; g+ W( z! c
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: E. ~7 a5 R
A:Cast-iron stoves         壁炉0 |% d& A& ~, [# D: m$ h
http://www.usstove.com/products.php?id=61 B  U; N+ u. q. \3 X" x

0 N6 p: d# H! h& h28.The French term used to describe the roundsman, or swing cook, is:, K  C. Q4 ]! i% A' k6 ~( V8 C& y
法国术语,用来描述roundsman,或摇摆厨师是:
. g; Y1 ?# v( x9 Y# y& b0 S2 JA:Tournant   图尔南
0 X: J2 d  \4 \  j, E
& {' o: N+ N+ x2 i( R; Y6 w; l29.Another term for the wine steward is:# J" Y/ W! W: N& u
葡萄酒侍酒师的另一个术语是:; s& S9 t8 t; Y) V/ E4 d
A: Sommelier 侍酒师+ S9 f0 T" u( L; P4 u# N
0 R0 B9 H( K" {; w; I
30.Molds, yeasts and fungi are examples of a:
0 k! @! \9 \; K9 X: y) a5 }霉菌,酵母菌和真菌是一个神马例子
- y$ w3 H/ u) U" a& JA:Biological hazard 生物危害3 [6 a* m( B5 [
! K# j0 x( h$ {: m2 V8 x
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. ?; Q2 _9 W  F根据加拿大食品检验局,食品的危险温度区在多少之间:! P) {/ e/ G. Q2 D2 C1 r
A:40° and 140°F (4–60°C)     4-60度1 ]( ]" k) L( _. l' O
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32.All bacteria need the following for survival:
$ {3 {! [' t6 E0 ~所有细菌生存需要以下哪些内容:
+ w$ _- E4 t7 M$ a7 Y- ?$ EA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ ]  ]/ v6 h2 @+ Y4 A, x+ Z
' w& \! K1 ?5 O- V
33.Which of the following correctly represent critical control points in a HACCP system?8 [) U4 w" f2 B% S
以下哪项正确表示了HACCP体系的关键控制点?) l+ W6 p7 Q# c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 q  x. d' i; h% x食谱,接收,储存,准备,烹饪,保温,冷却,再加热- n! ]4 u) O; p; J& z8 m
# m6 ^8 p6 k6 U+ l9 E* M8 t- e
34.Which of the following is not an example of a carbohydrate?
2 h( U; N# i6 N下列哪一个不是碳水化合物的例子?5 p3 L. F2 h" W4 v
A:Essential nutrients 必需的营养物质
9 }2 j6 G7 e. G: |5 y9 L6 F0 i8 @( {  B, `
35.The process by which a liquid fat is made solid is called:& K, ]6 G) s6 T+ X& x% c( M! S+ k
液体脂肪做成固体这个过程叫什么
) S1 q; t% S; I# @' ?A:Hydrogenation  氢化
7 j8 c1 x& N  \, I8 U
& e8 O, [8 P' M- r7 b36.Which of the following is not an example of a fat substitute?6 {' A9 v* a" W( U
下列哪项不是脂肪替代品的一个例子
) W2 ~5 m$ r% |6 \& e& YA:Acesulfame K  安赛蜜K表
, M- }- H( B8 B4 P* ^7 x$ ?- a( K6 L, ]( a8 S
37.Health Canada requires that a product labelled "fat free" contain:1 n4 K0 c* d+ o7 C
加拿大卫生部要求的产品标有“不含脂肪“包括:
: c8 D. {' {7 ?' u- B5 e) |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ ]( f: H4 C. L  s: D

0 _  g4 I+ T1 p& ?# s( S5 g0 ~9 Y38.Which of the following is not a problem associated with converting recipes?8 {6 J# e& P# F, Q
下列哪项是不相关联的转换配方问题?) ~8 D' P* x% v
A:Unit cost 单位成本
& A* Z- L7 Z6 a
8 e( L3 l- Y- ^; E; Z, }39.The condition or cost of an item as it is purchased from the supplier is called:
9 Y0 ^4 w, D* R% a: w3 `; h* i从供应商采购的物品的品质或成本叫什么
4 l7 z  ]& ^, HA:As-purchased cost 购买的费用$ K# u% ]& o1 S

* F) p  E( d( _9 [. w* C40.The amount of stock necessary to cover operating needs between deliveries is known as:( T! {$ _2 U. ^6 m+ ?
在新货到来之前用于日常所求的必要库存量叫什么
6 I' E3 i8 R1 g4 b' CA:Parstock 基本日常最低库存
" s" t6 u' L: h+ g7 H, X* n) W' m, e8 P- S' A% X# Z
41.Which of the following abbreviations is used to describe the proper rotation of stock?' N. b# ]$ p* z
下面那个缩写是用来表明正常库存流程?
! p/ i* }% }$ ~- EA:FIFO=FIRST IN FIRST OUT 先进先出
$ z; m- v' ]9 M6 c. L5 Q0 w( S, g* [% l) n$ L
42.Which of the following knives is used to turn vegetables?" K, m; |2 O, a& t- {
下面的那把刀是用来打开蔬菜吗?
; O7 h" k% [# C) D; l% C2 l+ }A:Bird's beak knife   鸟嘴刀0 ]/ p" w/ F% b# w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! a7 t' P! t- u) Q2 `& U5 o, h" b3 M

/ v. T0 ^/ T* z% s3 \1 a; g; b$ {3 |43.What is an instant-read thermometer best used for?
1 w1 P! d% H" w5 p) o/ v即时读温度计最好用于那方面?$ b5 D1 J% [" [
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, j' B* S8 w7 M8 Y" B; h' g( x# V. s; _  r1 }
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- W$ k0 U1 n& L' J下列哪些金属材料受热均匀,通常用在铁板而且非常重! s2 F  C' k% `' R" u6 D& \
A:Cast iron 铸铁0 W4 {, Z! b& F4 r
1 x3 Y, I6 O' r- }( i1 w, j9 o
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( V" b# C2 `/ _哪件装备下面有一个可移动的碗和一个S形叶片?8 j3 H/ l0 {5 N  u
A:Food processor 食品加工机
1 j7 J" p1 @, K0 p, Z3 o' fhttp://www.google.com.hk/search? ... iw=1263&bih=572" K0 S) Z3 C) W. O

- i$ X$ `0 l: N( {46.Which of the following is not a rule for knife safety?0 w9 [9 \; Q5 B& `1 x3 p
下列哪项不是用刀的安全规则?
/ \; {) A* a9 J/ \& q: QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
/ \0 O3 k$ D8 g. {+ q9 Q7 ?
* W9 t# I& @" l* w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ t+ _! P1 S3 g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) T9 [$ o1 Q- Q- A3 _+ R! R
A:RondellES
8 R$ i: _, E$ w8 u& F6 ^$ _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 s$ j( o$ w5 c5 z/ a, @; E
0 u1 d4 Z7 X+ Y/ Z
48.Which of the following is a diced cut used to garnish soups?3 o8 }  G: h3 T+ D, h6 h( k
下列哪项是切成小方块用于汤的装饰?$ p, M. X( @) r1 v) b8 ?. [
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! @& ?/ V( T  s5 P, W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 e) Y: I1 `6 F& I- H3 Y; ?* 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!!——
) t/ y  O0 J9 o; rA:Gaufrette
# V: m8 t, P6 ^$ z6 \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 m5 E! F9 |5 ?: r. e2 ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. u  g) t: L) r0 W1 fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" j" N0 _  `$ H7 ]5 M

; I/ |( t# J1 p( h! q+ r50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# N  f' q; f+ V+ ]2 E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)* }; m" _' S. w% T& D( H7 y5 d
A:Cilantro 胡荽叶 香菜
& V) B; R* P0 k1 `1 x, chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. c7 ?  X& ~2 P1 v- x5 D- d, y# ]" k* k8 ?
60.Allspice is made from:
9 Q' m' O- a' I5 D* ]& l0 i 多香果,  多香果香料是什么
' l% h: y5 K; E$ _2 ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, ^/ r  w3 D% _+ t& j0 UA:A dried berry 干浆果: q: M: D8 z' e& p/ X
) D- b4 @' ]/ S2 z2 P2 U
61.Which of the following are used to make a sachet d'épices?" f  l3 |/ [* S; {+ g+ p
下列哪些是用来做香包德épices?
! f$ ^. P+ y' ^, K# whttp://www.sachetcatering.com/* U2 r% a" [8 ?# Q6 Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 ~1 ~* B, L% |. Z
% W2 L+ [. n+ Y& \
62.Which of the following condiments are not soy based?7 x, P9 U. U: Q8 m7 E
下列哪项不是酱油调味品的?
/ M6 ?$ t: O; D7 E% T6 y3 Z2 zA:Wasabi 日本辣根. t5 _& I9 U" o6 [; ~

! t. ?3 v: E# K" g" ]# ^. S4 o8 |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  l' Q2 h$ w2 P- W. 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:3 z) Y: D+ b: m! d! R( M
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?! }; _' Q% R6 }' \6 l- F8 B+ Q
下列哪个步骤是不是正确的蛋清搅打程序?
/ @# ]* ?4 M4 ?% S9 f1 l7 O, C  B  `0 qA:Allow to rest before use. 允许休息后方可使用。8 q% J- {. [# ~; h2 c& X
2 f. A- X2 T! o
65.The weight of a large egg is between:一个大鸡蛋重量介于:% m( `$ C/ X7 ]" v/ X
A:56g and 63g 56克和63克
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: j! g  u/ T! Y: g2 v1 w66.Evaporated milk is a concentrated milk that is produced by removing
. Q# A0 g% o# m6 @, ?9 ~炼乳是一种浓缩牛奶 是去除什么做的! a# m2 \' P" o: l8 X. ^) ~
A:60% of the water 60%的水$ \- u5 s$ O' r' C" A* H$ P

6 w# Y' z& j$ a$ s67.A method of cooking that transfers heat through a liquid or gas is:
! ]. Y$ @! G- @* z& G1 `一种烹饪方法,通过转移液体或气体是:
# ^: S/ Y1 C% G2 D) l+ @A:Convection 对流
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6 x. U5 T. B% f6 a% o  i68.The cooking of starches is known as  烹调的淀粉被称为8 s- P. L; K2 C( D
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 A* a+ ]0 E( \2 ~9 m/ n% ?7 W  l0 VA:Braising 烤
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% T) [5 g  ]. r* ?. B70.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:
7 B' x  n2 B, `; H6 C3 yA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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) r& o; H7 v+ Y# \" m- [3 V71.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% K. U4 I4 P7 y; m  o- z' a& _. T
A:Fumet 原汁
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2 M7 p3 g5 B/ C! J; T72.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, S/ M, E" s( J4 c# S" Z% b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 q; b6 X( F  u# V: ^! Q

2 b( X7 U" R( y. B5 c' T; b+ z: `73.Which of the following is a principle not used in stock making?* i/ B  ~+ N+ R$ y. O0 L
下列哪一项不是用于制造高汤(低汤)的原则?! t( N3 c: ^$ Q$ R
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
8 w: E3 ], V$ ~0 [8 dA:Remouillage 法语熬汤
3 X, F. |# e8 Q  F- z2 Dhttp://www.haibao.cn/blog/post/176242.htm
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