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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。
) Q0 x6 y& B8 D1 ]* \/ L# B8 H  r! \) `' C+ a
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。
. Q* K0 f6 Y; t2 A# ?, _5 @2 b; G$ f- A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/ q* P1 Z( ^0 D# C. |# K. n! {
1.Which of the following methods should be used to determine doneness in a New York steak?) x$ S/ k  v' A6 s' 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)
: o# p6 r0 Z1 K5 ^A: pressure touch. 压力触摸4 `" E& P7 [8 ?/ s+ p
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" N$ g+ l+ I$ e/ J" t" J5 M0 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
# m8 H4 g7 ~1 m9 YA: acid  食用酸+ c& E- S; d% U' d+ \) i
3.Vegetables are major sources of which of the following nutrients?( ~$ ]1 H4 F* Y4 {
蔬菜中包含的主要营养有哪些0 R. `9 H+ I( I8 B% ?. ^
A:vitamins and minerals. 维生素和矿物质。
$ }3 F/ N; g# H% N9 Q8 A9 j4.Cauliflower is commonly served with, J% x" Z  P* \' v4 W
花椰菜(菜花)最常见和那种酱汁搭配
$ o+ g# d" |, u! p3 ^A:Mornay sauce. 奶油蛋黄沙司
, S- Y' l% C+ _) Q9 p5.Which combinations of products are found in pie dough?
) f4 I9 R/ J9 A# K5 D/ M2 O. l8 l+ k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 c- X, ^3 }2 Q0 A) f/ M
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# w; ~1 o" y- @% t2 D6The French term for mussels is 法国语青口(海红)叫什么2 G$ l; D! y+ W5 s7 e% }
A:moules.法语青口,海红4 |( z8 `8 T- C' V) h8 t) z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* l' m# \8 O* DA:faintly fishy. 稍微有点似鱼味4 G  Z4 u% O  P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 K9 U: S  y, q" G- [
A:2 days. 2天
) h6 E1 S7 t4 j$ t9.What are the principle ingredients in ratatouille?
; c! U- h& b- s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. o+ ?% s4 ]1 A; N0 Y6 ~% D  I9 ^A:Zucchini, eggplant, green peppers, onions and tomatoes* @* F, ]8 G8 W' W: A* G( u
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), M. c5 |) u: E& S5 L5 z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" G' g# L$ U! E" r3 v7 y* M
A:cook food in quantities that will be used up within 20 to 30 minutes.+ k7 A( S6 E9 p* U
大批量烹煮食物要在20到30分钟内8 N8 }( R" O+ F! M' t
11.What person has the authority to issue a Health Permit?; t  b$ H7 ?2 w, c# `* V5 A  G0 P
谁有资格颁发健康证(卫生证)。5 O4 k- N. S+ x9 k0 t
A:Medical Health Officer.. F4 N8 k9 D" u! s! n
医疗卫生官员。, |. r5 R$ q, }$ b% D
12.For what period of time is the health permit valid?
& y5 s% |5 [9 H9 }. @2 x4 N健康证的有效时间是多久?) j( d" Y1 i6 l1 u
A:12 months.12个月9 a+ L8 v, n1 g' [
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) W, n1 H! l' K1 q" M! |# W/ t在食物和饮料准备区,通风系统换气的标准时什么
7 ^4 Y% X$ }/ F# F8 s% i# ]! u) PA:08 times each hour. 每小时8次) K2 l. S! c8 i4 t; r- M
14。The minimum temperature for manual dishwashing in the wash sink is
1 `5 R0 F# V; _8 V& w7 d. x" w手工洗碗,洗碗池的水温最低多少度?+ i2 M. o( f5 x& }' x+ p2 X
A:110 degrees F (43 degrees C). 43度
- m* L" @& ]/ A+ h' m% }7 K15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 s& z' j: D( q4 f3 g
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ z6 F/ \" A  [, c+ m) T2 G
A:180 degrees F (82 degrees C).  82度$ A5 a6 J  J: p; p
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 o0 H9 ?9 ]1 Q+ O, `1 h: w; I用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ G; g0 \& u/ v" g3 mA:en papillote.  法语自己理解
! @9 s8 z1 N: z0 B! h. w% j17。Wing or Club is considered a& C) x( k% O% Y
翼和CLUB 被看做是一种...7 L8 X& ]5 _0 B$ P8 U
A:Bone- In Cut     带骨切- P6 Y& y) Y) b- V8 k$ a
18。New York is considered a   纽约牛扒被看做是一种
3 R$ c. Y  Q% i, H0 t: ^+ E% AA:Boneless Cut     无骨切$ d& Y) ]0 q% o2 s. a! R5 }  e
19.In general, a court bouillon for freshwater fish will contain
8 H* I8 W$ A, T" \; L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
- m' a& i: T7 |9 E9 t! ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! p; F, M- T+ q+ T
和做海水鱼同样数量的调味料和香料
  h* B0 o8 Z/ E20.Anise is very similar in flavor and appearance to
* T3 B# t) m7 ^* v八角和下面的那种原料有相同的味道0 B+ M4 E8 T- G7 z
A:fennel  茴香! i4 D0 F" B( H
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 a7 _: p( W  F, d4 P
下面那种原料更像大葱且有平面的叶子- |, {* g5 [+ T6 e
A LEEKS  似蒜葱 (这边人叫京葱)
4 P* q: V3 W/ c. L22.Which of the following cutting shapes refers to a small dice, [4 ?- M3 j# X, k& g
下面那种刀切形状指的是很小的粒(末)9 \9 f+ f) Z1 b
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 w) i5 k+ `% f9 d2 q23.Oil is added to the water for boiling pasta in order to1 G5 d6 Q+ p% _' h! B) D
向煮沸的pasta (意大利空心粉 )中加油是为了
& }7 h& W1 H7 \3 u6 wA:prevent the pasta from sticking and to minimize foaming action.  G; ]7 }% u$ R$ j
防止面条黏合并降低发泡。! k2 d+ D% \' c  ]9 `; G" Z6 [
24.Which pasta dish features pine nuts and basil?% W8 W" D. f% N1 F# F+ y
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 T; M1 C" `4 o: l. J* O
A:Pesto.一种绿色的意大利面酱
4 e( }" Z: ?& ]4 z& ?http://www.tianya.cn/techforum/content/96/563836.shtml
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% E# K# a) U8 b& t8 z/ s25.Which of the following is a spring vegetable similar to spinach?! B, q4 N6 b- G) @: v8 c
下列哪项是一个春天的蔬菜类似于菠菜?
" K5 S8 m" o/ c) e9 p& aA:Sorrel. 酢浆草。/ r. q' \8 y" z$ `9 e2 ^
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:, [2 [6 s; U) K. P) |
哪位厨师最早带来高水准浮夸的美食: e2 N' }0 T* a3 C" T2 @
AAntonin Carême 人名 安东尼·卡罗美( M, J- o0 N# X6 `4 [
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; A& @6 h2 I: m5 W" T) \2 I下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 y- U4 ~; r8 W2 h5 q( y; H
A:Cast-iron stoves         壁炉
& f+ z) S4 y7 i- i8 mhttp://www.usstove.com/products.php?id=68 Y' B+ Y9 R& `

* N+ `) m) }# m0 k1 ~% s28.The French term used to describe the roundsman, or swing cook, is:1 q" r* o& I7 X1 P  V, @' P: [
法国术语,用来描述roundsman,或摇摆厨师是:& m5 T& k8 v* P+ S
A:Tournant   图尔南$ b" {: _5 K( h

1 u, r0 s$ o8 L* _3 x( g29.Another term for the wine steward is:
8 e0 e( y& l9 h葡萄酒侍酒师的另一个术语是:
" M) N( Q7 W4 @. uA: Sommelier 侍酒师! W# K) C% s9 r
1 A  @& C- n0 `+ P7 j& b5 p) o
30.Molds, yeasts and fungi are examples of a:1 G# G' [; U& C5 D, d# `/ R
霉菌,酵母菌和真菌是一个神马例子
% m% m# m; t9 e: A; m8 ^6 B8 kA:Biological hazard 生物危害, v9 s+ p3 W6 L7 D( ?4 I2 G) }9 R# A
% K4 G5 e% H* n
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' X8 x5 P$ [& ^/ f+ `根据加拿大食品检验局,食品的危险温度区在多少之间:; r# C! j9 C. M0 Y
A:40° and 140°F (4–60°C)     4-60度7 h. k( Y: |" R6 s

8 m) C3 E8 A' q) F9 K8 _32.All bacteria need the following for survival:/ F0 }6 {2 H* H+ g# Y0 z
所有细菌生存需要以下哪些内容:
3 Z& `5 [; Y: c5 N& IA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& }& F+ x5 D$ ^5 m- L) d) X/ z8 C+ X0 }
33.Which of the following correctly represent critical control points in a HACCP system?9 [" I  i" Z' i0 q9 A
以下哪项正确表示了HACCP体系的关键控制点?. k  }! P/ [4 w& ~- q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; Q. n7 l8 r/ H) x. A6 P1 |食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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8 O" D. `3 p# I34.Which of the following is not an example of a carbohydrate?5 d$ T  L7 v0 v* U6 |4 O4 w
下列哪一个不是碳水化合物的例子?
  [8 r4 I- Q% Y$ s8 GA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:9 o, T5 l& m  X/ [5 G
液体脂肪做成固体这个过程叫什么& n0 }. d+ D  U. s- E6 C2 U
A:Hydrogenation  氢化
5 x: ?- ^/ b, ~$ t
& n( I. u' w/ Z# @$ K9 ~36.Which of the following is not an example of a fat substitute?& m0 {/ n) V+ k- p& M4 @
下列哪项不是脂肪替代品的一个例子
9 R: p& T# G/ d" Q  j  xA:Acesulfame K  安赛蜜K表( H& I5 l' e8 ^, ~2 k- e

5 q# ^9 G2 M% i7 y37.Health Canada requires that a product labelled "fat free" contain:. Y& F0 d. L2 y/ m8 X, H/ j: \4 Q
加拿大卫生部要求的产品标有“不含脂肪“包括:8 q" X, j0 i3 Y2 U& y5 v$ Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 s( U" T5 [, O( z' O, T' F

: C4 @' ^' ^2 E7 q38.Which of the following is not a problem associated with converting recipes?) x  O- p' `; _* y' m* H6 k
下列哪项是不相关联的转换配方问题?/ u! m5 ]/ j" S: G* \0 n
A:Unit cost 单位成本. H8 w+ D5 R4 P4 p

; [, f& t3 e1 J* l39.The condition or cost of an item as it is purchased from the supplier is called:( p- w5 u  A) a2 d. P1 k. |: |
从供应商采购的物品的品质或成本叫什么: ]$ |5 s" c( \2 y5 J
A:As-purchased cost 购买的费用
- E( J9 D; t! `& z" j3 N1 B) Y6 M+ u+ P% J9 w& d. h6 u. [! T* d, i
40.The amount of stock necessary to cover operating needs between deliveries is known as:
. c$ f0 L; Q+ m" `0 Y% |  x2 A' t" C在新货到来之前用于日常所求的必要库存量叫什么0 m9 s, p  L0 {; r, g
A:Parstock 基本日常最低库存1 b1 D  n5 S( V1 p) B& F2 J/ Y+ ~' x

* X. y5 c+ M7 P  {3 [0 D+ q41.Which of the following abbreviations is used to describe the proper rotation of stock?4 r7 D' h; Q# H0 M
下面那个缩写是用来表明正常库存流程?& A! ?9 X) m; r9 c. z8 H  L+ v
A:FIFO=FIRST IN FIRST OUT 先进先出
& H/ U! `$ s( p4 C
* \- V& w* Z/ m+ `42.Which of the following knives is used to turn vegetables?
2 P% e2 E/ D3 x. y4 y) Y下面的那把刀是用来打开蔬菜吗?
$ R; G, R6 K+ T4 tA:Bird's beak knife   鸟嘴刀
( s) c) S9 {2 z' Z" Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 T" q' Y/ \6 a) b6 I/ ?& ?

8 Q0 n4 U8 _! [" P( l8 b# u43.What is an instant-read thermometer best used for?: U& X6 j+ w- j! U( G8 {  K; U0 k
即时读温度计最好用于那方面?
  N6 {! [+ T7 R( O, fA:Checking the internal temperature of a roast 检查被考物品的内部温度2 J( k1 N9 j6 p  e3 V: `% z  k

% [; y3 }" n. P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% c  ?) C" \+ S& p* Q下列哪些金属材料受热均匀,通常用在铁板而且非常重# A# M" `' D3 B7 n
A:Cast iron 铸铁
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  n. Z3 }' f+ R6 B. ]$ w# K, c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: g! Q  {) j& G7 f9 D  e哪件装备下面有一个可移动的碗和一个S形叶片?
/ [4 Z- C1 ]  o. h* _A:Food processor 食品加工机
; L' P3 ^4 D$ Chttp://www.google.com.hk/search? ... iw=1263&bih=572
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9 d/ |! E+ w0 m  n5 N46.Which of the following is not a rule for knife safety?- n3 ^8 D4 R4 x0 e# Q  Z
下列哪项不是用刀的安全规则?4 |) F8 b+ A# T6 @3 {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; Y! e- Y. F" H4 R& @% s
0 u+ a4 z( X3 O. s
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ ~2 C. l+ P6 L) v# }5 _4 c0 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% |0 {" ~/ ~3 I7 ]7 l
A:RondellES
* Y) ], C" F& f! qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ p; H; m% L4 f+ G0 _* i3 c$ [  J( |) ]1 w6 _1 o0 E
48.Which of the following is a diced cut used to garnish soups?+ b& q* |1 @: n$ T. H+ w! ~; M
下列哪项是切成小方块用于汤的装饰?
  O0 _; D# z* T2 ]6 _A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 ]) G. h' F: M0 t! f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  [! }/ ]9 f( 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!!——
0 Y1 |7 p) |1 \( n$ oA:Gaufrette
( l& Y% W: C& }1 {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  t3 q& J  r3 z3 f4 L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& ~# B, A2 J' |* o1 s  N  F
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; s! u+ T& u& U4 C% G# l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 N1 b6 Y2 B+ q下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)' X2 K) Z4 L8 ^! S
A:Cilantro 胡荽叶 香菜8 |5 t6 r8 l, M2 ~$ F: A+ G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
; l1 U- _  z  i1 p! x: H% y" g) X 多香果,  多香果香料是什么( I! y/ T6 D- h4 K% v- `3 |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- I# Z/ o1 j, n# R+ c- e/ t
A:A dried berry 干浆果
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$ a6 e+ P/ v; O/ R8 y61.Which of the following are used to make a sachet d'épices?
/ U* |: C- v5 V5 E下列哪些是用来做香包德épices?2 x! b9 _6 g' \) L: r
http://www.sachetcatering.com/
3 `0 H1 C5 `/ d# ]( ^2 g/ X5 bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 R- p5 G# o- R1 W
6 H- F( N+ B  u62.Which of the following condiments are not soy based?
* `& ?' R; K/ |9 f& ~! W. ~% ]下列哪项不是酱油调味品的?2 ~9 s* v& _6 k4 J0 G3 t
A:Wasabi 日本辣根
& V4 l) |" y) i( B
" ~4 H& h4 f  ~1 A! `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 T) q1 n0 n2 I/ c9 g$ u7 H% T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:) w, V' Y6 J9 Z) `+ v& a" K
A:Pasteurization  巴氏杀菌# `$ _8 l  R9 b6 K6 H$ b0 j

9 }2 T6 g# n4 o64.Which of the following steps is not the correct procedure for whipping egg whites?2 T+ \' g: q7 F/ w' ?9 s
下列哪个步骤是不是正确的蛋清搅打程序?2 g: I' x- p* G. ^+ ^  L0 f
A:Allow to rest before use. 允许休息后方可使用。
+ }3 t# j$ X' K; f
, B. o" I8 q6 a0 t9 `- ~65.The weight of a large egg is between:一个大鸡蛋重量介于:6 I- M3 ]  q3 S9 X! W. f; E* M
A:56g and 63g 56克和63克
4 S. ^( C% }$ U9 ^
( T/ E& M4 k: E. |! c# B& h) A66.Evaporated milk is a concentrated milk that is produced by removing
+ o  ~( x- K4 l炼乳是一种浓缩牛奶 是去除什么做的! @" S* J5 _* U
A:60% of the water 60%的水
+ m/ p9 h# r2 ~* \
" k( j3 E# {( U; ]% j% I; f$ c67.A method of cooking that transfers heat through a liquid or gas is:
. J( q; H3 K  t% p1 b: a一种烹饪方法,通过转移液体或气体是:
- p4 f6 ]1 _& P% }8 ?9 H! PA:Convection 对流
( Y$ [# [* T) A- U9 j, W" X* i- ?6 b; H/ _- h5 K
68.The cooking of starches is known as  烹调的淀粉被称为
5 i) o/ c6 {$ C4 q% Z* VA:Gelatinization 糊化
4 k% ?, E+ j& C7 b" ]0 e/ E- C. D1 L
7 N& T/ O1 S) S8 m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. u7 o4 B& d. C9 K1 z
A:Braising 烤
6 p4 @6 ?, S5 V5 D7 h  [6 Q+ J( Z. Q
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:4 X7 ~1 m4 a2 \& u7 u- C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 {; a1 n) t6 s- t* ]

3 ^/ B: T6 _/ y71.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
( ^8 I9 X: o; f0 R, i9 |% n1 e- AA:Fumet 原汁
/ X  `$ J, }. h! A) _' Y6 |. X& r3 v7 {, Z* r) y! G, v3 J% m
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* k( _% _6 g% X1 b) P% v+ z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ C7 b- `$ {- q9 ^8 y; z5 g3 K0 Q. s( M8 h3 C5 p+ y
73.Which of the following is a principle not used in stock making?
0 q9 ]- @6 z2 s5 Q下列哪一项不是用于制造高汤(低汤)的原则?
# }5 @$ ], d$ c" {3 PA: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+ H9 _4 q! x1 H3 o
A:Remouillage 法语熬汤( w, A- |, U, U
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