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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。
! o/ M: U/ t. O$ ?
, `( @/ _, v' V: f: J9 a5 C. D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( k( R! F0 l  v
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
大型搬家
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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/ j" l4 `; k- ^8 @
1.Which of the following methods should be used to determine doneness in a New York steak?
1 `$ o# [, E! h, N6 Z2 q& L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)) y3 k; [2 r/ `
A: pressure touch. 压力触摸
$ R" @2 t# `& B5 S" t+ O2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 F/ U& D4 Q' D9 G
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
" `! ?# a# u- K- dA: acid  食用酸
/ F5 r4 Z0 ^% e8 f$ J0 v  Y3.Vegetables are major sources of which of the following nutrients?
# b0 O7 M9 o1 ]$ E' T蔬菜中包含的主要营养有哪些
' Q* u) ]" f* Z+ nA:vitamins and minerals. 维生素和矿物质。) h, g8 {* g1 Q7 b" q0 W: H; F
4.Cauliflower is commonly served with
( m& g, l5 N6 V: l花椰菜(菜花)最常见和那种酱汁搭配# M  n' A4 J+ T* @$ S
A:Mornay sauce. 奶油蛋黄沙司
0 y6 e6 V, A- _5 g: h1 f! j5 y5.Which combinations of products are found in pie dough?/ f. @  {$ t$ D: _4 H, h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). V# e# }% p5 t, B9 ?0 B+ f
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 X: u9 c$ W+ ?6 t( b6The French term for mussels is 法国语青口(海红)叫什么6 C+ V- r' {2 Q$ o1 Q
A:moules.法语青口,海红* c! M4 k: ~1 b3 G) k
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 |0 G  E$ M7 ^- M- c1 N
A:faintly fishy. 稍微有点似鱼味
9 w& b- V9 s, h( |! ~8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* t8 y! n+ S) C. `' cA:2 days. 2天3 {* g) M* t8 g, A7 @' @- V7 @
9.What are the principle ingredients in ratatouille?
! K2 t* O8 \- h& _( l4 w3 c' [, E炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% b; i: z* m4 I# P6 j; Z
A:Zucchini, eggplant, green peppers, onions and tomatoes( i# e+ H( P; P
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 c7 P8 t. \# c1 c, c4 U10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 M! O: c  d7 O7 a2 E
A:cook food in quantities that will be used up within 20 to 30 minutes.
" U5 j8 R5 T7 }% J大批量烹煮食物要在20到30分钟内
/ A# E+ S4 Z. v; ]/ ^6 j) l$ |11.What person has the authority to issue a Health Permit?
/ X" b7 z, n% w/ B谁有资格颁发健康证(卫生证)。6 L. v& A3 S  c/ n! J
A:Medical Health Officer.) o- Y" Y* H3 P: b( ?; a4 V' l& i
医疗卫生官员。
) d6 K* l* w' @% j12.For what period of time is the health permit valid?
' W3 b0 {5 ~. D9 A2 }6 F健康证的有效时间是多久?+ T6 i! Y; j$ r+ V* `0 r; _- G
A:12 months.12个月
+ s; n9 d  y% f13.In the area where food and drink is prepared, the ventilation system must be able to change the air! S6 H' `' R9 Q, W8 n
在食物和饮料准备区,通风系统换气的标准时什么! R; n2 u: @- Z0 x  P
A:08 times each hour. 每小时8次( R' H  C) e: y4 A, t% a5 K, V
14。The minimum temperature for manual dishwashing in the wash sink is) J/ j( G+ V4 A& c, c5 q  B
手工洗碗,洗碗池的水温最低多少度?& T* t* ?# E+ Y+ T; b' d6 f
A:110 degrees F (43 degrees C). 43度- l& V* C1 g5 ~( S- D3 n1 Y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& G8 j( Z! z6 A) a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" _  z9 S8 h* s) \
A:180 degrees F (82 degrees C).  82度4 W  j2 f$ @; ]+ `" [) N6 f9 I
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 R/ K2 f+ C2 c( l用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" \: O2 Y% O( k* a* k7 J/ ]1 GA:en papillote.  法语自己理解+ `+ P- ?7 D, z( g" n6 K
17。Wing or Club is considered a
' W& V& x$ h/ r8 p$ \翼和CLUB 被看做是一种...
" n7 d; g5 J% r+ dA:Bone- In Cut     带骨切& F1 r" |9 O2 G4 w% t! S7 B
18。New York is considered a   纽约牛扒被看做是一种
# [( b, x: ]. p. ~; G5 ?A:Boneless Cut     无骨切
. Z- G" t$ i1 q- b9 J3 Y  K& [19.In general, a court bouillon for freshwater fish will contain
4 d# i2 r' W9 l! f5 D. 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
; ?+ Z5 s, A8 _, E2 JA:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 E0 Y5 t9 [5 s6 l/ _7 k- _& H2 O
和做海水鱼同样数量的调味料和香料& I  Z' v) P2 @
20.Anise is very similar in flavor and appearance to6 Z( ]) b, L& M+ l* Y& U4 w) k1 ]
八角和下面的那种原料有相同的味道5 M" r) t$ n4 B( i+ U
A:fennel  茴香
. w5 {' A; p2 I3 [$ T2 {+ h21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! _- o# `4 D8 m4 c6 b& s) k下面那种原料更像大葱且有平面的叶子
2 v( ~1 n9 w3 M6 b. Q& s/ H$ gA LEEKS  似蒜葱 (这边人叫京葱)
( g, X+ l% r6 }# X* ~  U3 Y22.Which of the following cutting shapes refers to a small dice. C! [6 M3 L# ^6 b' e
下面那种刀切形状指的是很小的粒(末): x  }& J6 o; F8 p: N+ p( J
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。' K% O/ s" }8 o1 M
23.Oil is added to the water for boiling pasta in order to
! a2 f+ P5 t9 E4 {0 l# Z  v# b向煮沸的pasta (意大利空心粉 )中加油是为了' v  e! U0 e  v
A:prevent the pasta from sticking and to minimize foaming action.; N* Z! w, g  G. E' K: K
防止面条黏合并降低发泡。: d' b) \# l6 C- W5 l0 D- ~/ b7 ~4 L0 a
24.Which pasta dish features pine nuts and basil?
$ N2 u9 W5 a" O* p/ W7 C4 T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ ?) s1 s) i+ h! c0 }
A:Pesto.一种绿色的意大利面酱 4 Z/ Z5 F6 Y  u8 `, T0 k! h5 u
http://www.tianya.cn/techforum/content/96/563836.shtml
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1 i7 W8 p6 r. s/ {$ A8 A8 K8 Q25.Which of the following is a spring vegetable similar to spinach?. ?% p8 n( y6 v2 W1 q2 f
下列哪项是一个春天的蔬菜类似于菠菜?
0 f9 V( W* L% eA:Sorrel. 酢浆草。/ m, E: L8 x, s# ]) I
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:
: ^0 x/ h/ y$ f- j! K3 s! L, W, N哪位厨师最早带来高水准浮夸的美食( z. D+ u! V& \, m$ c# N2 N$ r
AAntonin Carême 人名 安东尼·卡罗美
$ m; q: c! K6 H4 v2 G# p7 M5 r) t8 \1 H0 e
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! W( d8 z7 A- I) C. K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 D! q0 q! z7 g; z+ L8 X
A:Cast-iron stoves         壁炉
9 j2 ~" O" h% ~9 h8 Lhttp://www.usstove.com/products.php?id=6
( Q& c4 u( @2 t" i2 s# i" {1 v- O$ c+ e* ]; h% K
28.The French term used to describe the roundsman, or swing cook, is:
0 T" v! S' j/ A法国术语,用来描述roundsman,或摇摆厨师是:
0 H2 [$ W" V0 m, t; Y: X/ oA:Tournant   图尔南
3 Z7 @( d' U0 r+ Y- ^/ n
# C) Q) I2 u* D: ]5 `: r29.Another term for the wine steward is:$ P6 A  ^/ U" i/ _) i
葡萄酒侍酒师的另一个术语是:/ |- }+ l  ^4 g" n. A: I
A: Sommelier 侍酒师
$ G, P7 l( J  K  g! ]( f/ Z$ ]: X# U
30.Molds, yeasts and fungi are examples of a:' v9 G/ {/ x- S. |
霉菌,酵母菌和真菌是一个神马例子- g1 Z3 V. O$ I
A:Biological hazard 生物危害* f- t" r: ~2 Z4 ]

; U  x6 t$ z1 H2 A/ f7 ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 ]) _! P! H2 i, |
根据加拿大食品检验局,食品的危险温度区在多少之间:" \* a" y  X  w. J& W% v
A:40° and 140°F (4–60°C)     4-60度
3 |  c! ^( P- H" g( R  m$ t- b4 ^% j
4 m6 G7 J6 X# r% L4 j0 m; \: G32.All bacteria need the following for survival:
  G2 J8 r  e9 @( ]3 M所有细菌生存需要以下哪些内容:
% ]/ U; _; {+ Z5 B. T- x. LA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. E7 T2 x7 u4 }3 a' Y
5 ?; F9 C6 Z& k+ z
33.Which of the following correctly represent critical control points in a HACCP system?
9 ~5 i0 w9 S( }以下哪项正确表示了HACCP体系的关键控制点?# e% L5 Q8 }3 m* E4 C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 n2 O; y9 E, d6 c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. x1 G1 u8 l, f! A* S$ m( n+ \) `; y+ t
34.Which of the following is not an example of a carbohydrate?
/ u7 `9 k, r6 G+ y) I+ e6 d下列哪一个不是碳水化合物的例子?
9 K" J$ i, ]# U, z% m1 z) LA:Essential nutrients 必需的营养物质1 @" T9 y, w$ v* y

' U% q+ b( I: g! A6 X# a9 ~; ?; i; s4 `35.The process by which a liquid fat is made solid is called:
/ w6 I0 b9 R! [  q5 ?液体脂肪做成固体这个过程叫什么) K, {, i. i- l" `* R2 N
A:Hydrogenation  氢化# M  p  @7 J) e# m4 I) }; [4 s
/ C  v; b% y2 u  {+ t
36.Which of the following is not an example of a fat substitute?
3 O1 n4 N8 g- i1 A- Z  p下列哪项不是脂肪替代品的一个例子
# b6 u4 }7 Z4 O5 E2 \& J0 K! WA:Acesulfame K  安赛蜜K表
; d: E( [5 S6 k) E
" K$ D; X1 u: ?) @- b! c. L* a! f37.Health Canada requires that a product labelled "fat free" contain:! q5 m3 H, S7 L$ T, r8 q3 j
加拿大卫生部要求的产品标有“不含脂肪“包括:
* s% o; D$ N4 m6 k/ O' A3 SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 f/ G5 a, Q* ~$ x7 |8 F$ S  J4 l) Z

) a" {# M( }$ }; n6 z' @2 i& z1 X38.Which of the following is not a problem associated with converting recipes?) z$ U; y5 O  W2 R; w
下列哪项是不相关联的转换配方问题?
4 S5 g0 w  C! |3 q, \A:Unit cost 单位成本
' U, I8 R, u( y( V0 R5 I" ~* j& N- n  m  l
39.The condition or cost of an item as it is purchased from the supplier is called:4 m  _/ b7 e' p2 O6 U( v4 S
从供应商采购的物品的品质或成本叫什么
8 x% U$ f" J0 B! h, ?7 rA:As-purchased cost 购买的费用. N# [7 p, H6 {
! H9 f) X9 [- D: f8 h3 e
40.The amount of stock necessary to cover operating needs between deliveries is known as:
: W9 R+ `# O8 U$ [# [( z在新货到来之前用于日常所求的必要库存量叫什么
- D2 m$ o, ~( s: |& eA:Parstock 基本日常最低库存
) b+ A& [: N4 w# r% O2 R! [0 y1 g, ~( A; i9 D
41.Which of the following abbreviations is used to describe the proper rotation of stock?
" \( o3 T8 |% \- Q" z0 {下面那个缩写是用来表明正常库存流程?5 V, I. E- O% e
A:FIFO=FIRST IN FIRST OUT 先进先出8 [# o4 E+ r" x+ ]1 O# U: S
' J# b  |8 m* W8 Q* O
42.Which of the following knives is used to turn vegetables?
6 v8 ~6 K0 L' }8 ?( d5 w下面的那把刀是用来打开蔬菜吗?
# B" @$ n- m6 @. lA:Bird's beak knife   鸟嘴刀
" |7 p0 i' s6 c0 C! z8 c- R% Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ Z: S6 f# z  b: `# Z2 [7 t. F/ I6 C' D( u: F7 t8 S
43.What is an instant-read thermometer best used for?! t. B; c) ^4 r$ p2 O
即时读温度计最好用于那方面?0 R* d7 N+ V  u) J
A:Checking the internal temperature of a roast 检查被考物品的内部温度  E+ E- Z6 H3 g% f3 \
5 t2 h  g5 {" t' N% c& A
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& l, S5 Z7 \/ p7 H下列哪些金属材料受热均匀,通常用在铁板而且非常重/ k& g. l" ~, m8 R
A:Cast iron 铸铁: b8 t2 c& e4 e! J- U

! I& J5 a3 [6 z1 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ _# o) {  H8 Q2 r
哪件装备下面有一个可移动的碗和一个S形叶片?) V% H9 O) d& i) b, m
A:Food processor 食品加工机% m. Z, d+ f3 ~4 V) t
http://www.google.com.hk/search? ... iw=1263&bih=572
5 o, Y& I6 h5 O2 H
6 d2 `0 K2 V) ~$ c  Q( _46.Which of the following is not a rule for knife safety?
+ w# h# G2 r8 \$ Y下列哪项不是用刀的安全规则?
, ]' D7 u# z0 {& M4 b: _" XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: _% U) w& X" W% S) x( W
0 ~# f* R- i! j" h- |' N& m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* P* a# \3 }3 n1 ?! X& f/ @2 S  ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 w# v4 S% C3 R( v% i' |" L$ M5 x4 PA:RondellES 3 l. W* q) k3 `; W) M& C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
) Y  Q! Z1 `" _$ h* T% o+ Z  @/ A
48.Which of the following is a diced cut used to garnish soups?" o" ~; X& g6 G
下列哪项是切成小方块用于汤的装饰?4 |3 W4 S7 V; s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* i4 a7 c2 y6 H" v* P, \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ u4 z7 T8 b( @" q( x3 I/ Z  c' Q" b
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!!——: y3 F* g" A* p. I% f* q" ^
A:Gaufrette 2 `% ^& z' v2 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( M2 u* |$ ^+ ~# g% ?% qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 U, l4 W% H+ F5 P) X; OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 D7 ?+ Y1 o- N2 }

  S% g. Q1 H7 _0 G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; K* D$ r/ p, T* x
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)
/ ?) @6 k, Q" V4 L: GA:Cilantro 胡荽叶 香菜1 }" O2 R, k, z7 q$ b7 [  n* n6 s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ `  r4 e1 @/ j

1 D( Q) x  [: D4 Z60.Allspice is made from:
0 \3 ~$ g' h3 x. J% d 多香果,  多香果香料是什么. y' V4 K) W. T7 R; k+ w& S# t" v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* n% I+ q* D5 e& _2 MA:A dried berry 干浆果
9 W3 [3 a2 D/ u7 j( r! Q# `5 H' N3 W6 I
61.Which of the following are used to make a sachet d'épices?5 ~6 T8 C, }4 h4 M$ s
下列哪些是用来做香包德épices?# O& F* k1 |" y* S
http://www.sachetcatering.com/
9 l( p/ M* k; V# B# b" EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- o8 i; E5 [, U2 S+ T* k% n
* d9 |% V# g" Q; u3 H9 n" @3 j% A
62.Which of the following condiments are not soy based?) P& D# k. M' q7 D* M: e
下列哪项不是酱油调味品的?
+ `1 w/ J0 O& f6 V* sA:Wasabi 日本辣根
) p6 H4 x+ w. D/ c" O" ]# X: A: \, `- C! a
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 k: [0 w, d+ H# L, B! O; P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:
" ^* O6 e6 h/ Z% F5 Q: l5 pA:Pasteurization  巴氏杀菌- x" S8 R0 m. |+ m) m1 O2 m

/ X, \$ x$ G4 C" h64.Which of the following steps is not the correct procedure for whipping egg whites?* l, ?' ~. D: F) o  v  n3 m/ Q
下列哪个步骤是不是正确的蛋清搅打程序?# B& v# {+ }+ n3 ?+ E  p
A:Allow to rest before use. 允许休息后方可使用。
2 J- j4 ?' _; _9 i; v& _( _4 u/ t1 K* e# I/ K. Y% N
65.The weight of a large egg is between:一个大鸡蛋重量介于:  {7 \* ?, u$ Y* x2 ~8 X
A:56g and 63g 56克和63克5 c/ ]9 h+ f- h' {+ V( P, \- {

, o( w3 d' K6 U/ H+ c$ Y) i66.Evaporated milk is a concentrated milk that is produced by removing
" @8 Z( Q: J. h- [- h炼乳是一种浓缩牛奶 是去除什么做的' {1 C! X0 c* [: [0 m  p4 h
A:60% of the water 60%的水! H2 W- Q( [, Z% J& P. z

& t9 {8 w" R9 m: W2 S67.A method of cooking that transfers heat through a liquid or gas is:/ k9 O  H; \. V& U
一种烹饪方法,通过转移液体或气体是:
/ p- q: y# B3 c) \" h! VA:Convection 对流1 S; T7 B, ]$ r' S

. S% x$ {0 a  t( p5 f! o7 B68.The cooking of starches is known as  烹调的淀粉被称为! y8 |  m; ^9 I: C
A:Gelatinization 糊化
; h3 S! k7 j$ ?* B" x
- X) ~1 W( l3 S0 E' r0 O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' E( w( C& s5 jA:Braising 烤0 L* {9 q+ v- q
6 ?5 y3 k0 x! Y8 o) M
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:
2 J9 K' L( i- z  H4 NA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ P* E, b6 I9 ]; [; B" D* E; a0 c4 H/ i0 V
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
/ s. H; J* C* M) C7 aA:Fumet 原汁" w  J% ?3 W8 \, S
6 t5 Y; L% w" a- C7 S, z2 y
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& b; ~, ^, v1 G) E9 ]9 A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! ^, O6 l3 \6 C

, K( q  B4 z$ a* i2 N, M$ U73.Which of the following is a principle not used in stock making?" j: z6 B" S# E" z. ~+ |
下列哪一项不是用于制造高汤(低汤)的原则?
/ N) B3 y; S1 z  ^A:Start the stock in hot water.开始在热水中操作
! ]" h# ]" X1 E9 A. P. W. H: _* l" m$ j+ M+ a$ g* h
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% s5 }9 n8 B9 I3 aA:Remouillage 法语熬汤
9 A, O/ k; c+ P) w3 A1 ^http://www.haibao.cn/blog/post/176242.htm
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