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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。. b5 h3 D3 V6 j

5 K- a! f; q4 e1 J, Z+ [% P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。; G# o+ y7 h8 o- L
另外,我还会找一些资料方便大家学习。
大型搬家
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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" P; Z! Z- u% T" f$ l- d
1.Which of the following methods should be used to determine doneness in a New York steak?
; X4 d+ o7 l& ?( P' u9 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. j" e$ v% s5 o. f( C
A: pressure touch. 压力触摸
- _0 u4 h& Y& \4 q& T/ ~& U! ~2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; P: v* R! Y0 Y# g' ~  X! d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
/ j9 u% m* c2 W2 DA: acid  食用酸: q# L2 x' i9 c3 e! p8 q. a$ y1 E
3.Vegetables are major sources of which of the following nutrients?
! s9 c  L: K/ Z蔬菜中包含的主要营养有哪些/ X+ j( V. {+ A  ]4 z* U' i6 N# b
A:vitamins and minerals. 维生素和矿物质。
2 p# v* ?2 ?2 c( \% v6 j- W2 R4.Cauliflower is commonly served with2 Q' J& Z( a0 U
花椰菜(菜花)最常见和那种酱汁搭配
0 B, R% m: F1 b& h7 _/ v+ Q: JA:Mornay sauce. 奶油蛋黄沙司
) V) x2 b8 A8 b% L5.Which combinations of products are found in pie dough?+ {, r* B; `& m, g$ 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 D! ~' q2 V0 o5 U* Y. G9 eA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& P7 @" Y4 g" Y9 B1 p
6The French term for mussels is 法国语青口(海红)叫什么( \; ?! w- z7 s' s; J& R
A:moules.法语青口,海红
5 \4 D" l( ?& B1 v7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 V, D; _% [' r3 ?, {9 N* m. _4 TA:faintly fishy. 稍微有点似鱼味& a, |& g* Z$ n1 q' ]( b! G+ C& t
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 |9 V& n3 ~) e- q" m
A:2 days. 2天
' [. }; [: U$ P( W& H. M9.What are the principle ingredients in ratatouille?
2 H: b2 `$ V! M: C% B$ g9 |炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 P3 C5 a6 T0 e- bA:Zucchini, eggplant, green peppers, onions and tomatoes6 O/ W0 @0 `# L& i8 p* t' k
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 f# t- l3 N/ {, W. N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 H1 H" G; r- h0 f& @1 EA:cook food in quantities that will be used up within 20 to 30 minutes., U: m# u; m2 g1 k6 f
大批量烹煮食物要在20到30分钟内
- _$ [0 W9 i: {; f: }9 F" J5 Q11.What person has the authority to issue a Health Permit?; f# a% ?1 b. h9 j; @
谁有资格颁发健康证(卫生证)。
3 ~, Q7 X; O9 f* Z, S( T+ zA:Medical Health Officer.( L$ ^3 ]7 a) P5 q4 w; K
医疗卫生官员。
- d* q8 j- ^, F7 k( S12.For what period of time is the health permit valid?, V1 o; @4 b. `5 i3 O
健康证的有效时间是多久?' n3 v. [  T. Q8 \( R: f
A:12 months.12个月
* w" V% Q5 W4 q! K13.In the area where food and drink is prepared, the ventilation system must be able to change the air* w7 M# L' v' n8 a5 y' `
在食物和饮料准备区,通风系统换气的标准时什么( c  t) e# u  Z2 n( |) p
A:08 times each hour. 每小时8次
9 F6 x; J3 q2 T9 X+ {" ]& F14。The minimum temperature for manual dishwashing in the wash sink is
6 u3 j+ A* S) _; o& i# |8 R手工洗碗,洗碗池的水温最低多少度?$ |3 _% s8 K  `; ]  D# _
A:110 degrees F (43 degrees C). 43度, s3 l( x# K4 V. m
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, [% k: ]% c7 z% D, a- B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" D/ J; C* L# z4 S) @3 a
A:180 degrees F (82 degrees C).  82度2 j, N0 J& B  \! w* @/ q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  v. U& t& }0 j* |. R  ^
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 [- H, M; q+ W: G% ~) O7 `A:en papillote.  法语自己理解
. z# S; _) J) L+ Z8 C17。Wing or Club is considered a; p. S9 v, O+ ~0 u
翼和CLUB 被看做是一种...
3 @$ o" {9 v) x, d& d, S3 |' Q1 oA:Bone- In Cut     带骨切$ Q% @' ~& Y! N/ b
18。New York is considered a   纽约牛扒被看做是一种5 t# ?  |9 v( b, R% X6 ?' T, a
A:Boneless Cut     无骨切# M4 b0 a, W8 w4 D" ?. f
19.In general, a court bouillon for freshwater fish will contain
0 N* t. {3 U* v7 }3 M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8 N/ ?3 u4 P- d
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& }$ r; j% O, L! a+ A和做海水鱼同样数量的调味料和香料& d& k; c+ P2 ~+ q
20.Anise is very similar in flavor and appearance to
3 U. ~( ]' W% M6 d. K0 T) j八角和下面的那种原料有相同的味道
9 E" @9 Q5 A. f4 v! yA:fennel  茴香
8 S$ E4 l) C6 d7 j7 ~) L9 g21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 S) S. _. ^8 Z3 }! a下面那种原料更像大葱且有平面的叶子
( V/ K" B+ s1 m5 G. g- XA LEEKS  似蒜葱 (这边人叫京葱)9 n0 t1 A3 c/ E
22.Which of the following cutting shapes refers to a small dice6 N: b4 e) |. q% s% W
下面那种刀切形状指的是很小的粒(末)! Q% T1 S8 j6 [$ C7 O& D
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 T5 g! l7 \' l3 I- o# D23.Oil is added to the water for boiling pasta in order to0 N( M9 Z2 {$ n) J
向煮沸的pasta (意大利空心粉 )中加油是为了
/ \/ f( o7 O+ g- `& BA:prevent the pasta from sticking and to minimize foaming action.
7 x3 x8 v+ h4 G, m& Z8 _+ ]防止面条黏合并降低发泡。  Z5 P6 Q9 `+ }0 }) V& l6 |
24.Which pasta dish features pine nuts and basil?* t9 Z+ l2 S, R3 @
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ `9 f% V) |9 ^6 S  nA:Pesto.一种绿色的意大利面酱 ! m) G) u+ U( Z, e4 F
http://www.tianya.cn/techforum/content/96/563836.shtml9 x8 \' i; B  a  D
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25.Which of the following is a spring vegetable similar to spinach?
/ o9 ]8 R  _2 V! j+ i8 u1 q- R下列哪项是一个春天的蔬菜类似于菠菜?+ h" G  n7 N9 G* N) Q7 {
A:Sorrel. 酢浆草。( j2 m# n/ U9 r3 T- S
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:& ~$ C; G& B% ?* X1 Q( a
哪位厨师最早带来高水准浮夸的美食
- f+ |+ c9 W1 ^! x- WAAntonin Carême 人名 安东尼·卡罗美
$ [* n7 r8 w  O- f
$ g6 Y  L. ]! l( n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* S: Y- v9 q! k! i  s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& ?: I; Z/ G: G7 oA:Cast-iron stoves         壁炉
6 \$ l% L: C5 b! e  n, ?! z1 u" B% fhttp://www.usstove.com/products.php?id=6
7 s! W# `5 h9 y# d
! q4 I( y! X+ j1 `+ T28.The French term used to describe the roundsman, or swing cook, is:; V3 Z' U( \3 V! A
法国术语,用来描述roundsman,或摇摆厨师是:
: X6 [4 b- B9 T5 e, zA:Tournant   图尔南) A( H$ a  h: [/ H

- f) e# r9 }! }. ~29.Another term for the wine steward is:) t  m( r1 ~1 E4 N
葡萄酒侍酒师的另一个术语是:2 t% m+ {; T1 u2 f
A: Sommelier 侍酒师4 w9 z$ ]( [' V% }8 M

: i# V! Z7 d+ l5 F30.Molds, yeasts and fungi are examples of a:, _! S, C/ T! f: y& ]
霉菌,酵母菌和真菌是一个神马例子
8 c5 I5 F% R8 n/ S8 U6 U( ~A:Biological hazard 生物危害
& }1 i" q/ x! v# w+ Z  k) O* v1 Y2 [, A7 A& k
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 h- t$ K0 V* }根据加拿大食品检验局,食品的危险温度区在多少之间:. l  H+ D, e7 L3 {, ~) O4 I* x
A:40° and 140°F (4–60°C)     4-60度
/ s' G. P7 |1 j& `1 [5 H
: {& ?3 j1 i  H* y+ Z9 L; X32.All bacteria need the following for survival:
6 A, u& H- t4 ?; D5 w2 \" t所有细菌生存需要以下哪些内容:
. @7 t% e& L1 n( h4 y6 oA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& o, h; ]6 @- n
1 p$ C$ ]* E: d$ ?) L: U33.Which of the following correctly represent critical control points in a HACCP system?3 W( A% z: F7 F- q% L/ U
以下哪项正确表示了HACCP体系的关键控制点?& N4 @' b) E& H* F) e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' e! _! {* S3 R  e' _/ m  v1 ~  m食谱,接收,储存,准备,烹饪,保温,冷却,再加热; x# G8 v5 k' R# k5 D( P0 z- h

, o. M; T( O' t0 a7 a34.Which of the following is not an example of a carbohydrate?1 l) f& t  Z$ [  B" f0 o! M) {. ~0 j
下列哪一个不是碳水化合物的例子?
' _7 b, A/ \0 k0 ]" ^A:Essential nutrients 必需的营养物质
* U  @; N/ x# Y3 ?2 a( v' {# {5 g% r- ~/ y# d; v6 g# Y  B4 r  |
35.The process by which a liquid fat is made solid is called:
; S, U1 S- w- U( J6 m0 `. J) o液体脂肪做成固体这个过程叫什么
' ]7 |6 N  s$ O- C7 c. r. uA:Hydrogenation  氢化
, A, P5 N+ `: t! S! n& o2 L# h0 P) ^! ^, U5 V2 _5 h. d5 v' t
36.Which of the following is not an example of a fat substitute?  p8 y! o7 r9 g: D
下列哪项不是脂肪替代品的一个例子
: c& F$ O5 V1 \- {) E- p- i* ^8 o/ BA:Acesulfame K  安赛蜜K表
& M' e6 t4 P) o' C  P- ]( P6 H& X) C5 l6 D. w% \9 }/ G( `& k8 h3 k7 H
37.Health Canada requires that a product labelled "fat free" contain:# K& N; H* M+ U. G4 O. q  L2 f0 r
加拿大卫生部要求的产品标有“不含脂肪“包括:0 Q- C" ]) x: s( I+ B% L% g' Y2 b5 K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! ?2 {7 n/ M7 O
( h! Y. O5 w! ~5 t38.Which of the following is not a problem associated with converting recipes?
9 F2 N, b+ w. V* j* h- \7 r) W+ F下列哪项是不相关联的转换配方问题?, i6 u) `/ ?& z! P1 f
A:Unit cost 单位成本. d+ q* n. _1 B& Z+ X+ B7 N* X8 T# b

! W+ i  @& x; w5 p. H( u39.The condition or cost of an item as it is purchased from the supplier is called:, g, A  V& i" N$ R* x$ w
从供应商采购的物品的品质或成本叫什么% y' }- c! B+ I4 j
A:As-purchased cost 购买的费用! V4 Q8 R5 F! Y& j# g  B) r  S
+ ?& G0 [2 K; k, m. U1 @
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  Z4 R9 F) V" q0 n在新货到来之前用于日常所求的必要库存量叫什么% M% D6 S! [5 r; T
A:Parstock 基本日常最低库存! l) h: G7 O) X/ u) q, R
7 R+ E+ r1 y  e
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 \& U1 k. W& z: G下面那个缩写是用来表明正常库存流程?* F" K" B* h+ T' k2 O% f
A:FIFO=FIRST IN FIRST OUT 先进先出
8 r. j: |. [8 X) w' R/ o4 z6 Z
# ?) y5 k4 I% j. R5 d' F, C" c42.Which of the following knives is used to turn vegetables?
7 |0 q& b' A6 m下面的那把刀是用来打开蔬菜吗?) ^% B! _* H9 I" d! V  C
A:Bird's beak knife   鸟嘴刀% Y% k3 K/ X+ Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* W# `' u& R2 i/ |2 d, L& w8 @
% o6 f0 ?- q( z+ L( o  U8 E, n- g43.What is an instant-read thermometer best used for?5 p. N. B* f1 \, C
即时读温度计最好用于那方面?
( i# w& R7 g& }0 ?- E: LA:Checking the internal temperature of a roast 检查被考物品的内部温度. X! @  A# Y( F% r3 b
3 `) E; _8 v! B7 x0 ?
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 x: u" K% G5 d3 l: r2 L/ j! \+ t
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' D3 }5 _  O- DA:Cast iron 铸铁9 {5 o3 O) ~# d  K! z
% b3 H& c$ k3 j* u4 t1 \
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- U! a) U$ A8 |5 |哪件装备下面有一个可移动的碗和一个S形叶片?" X1 T; f- Y2 I# }; H% V& @
A:Food processor 食品加工机
# V% o! M* \" Z  Fhttp://www.google.com.hk/search? ... iw=1263&bih=572
4 H' J' ^4 B+ d/ S' Q; o. a( d9 ?% i
46.Which of the following is not a rule for knife safety?
9 M7 n9 ~. R) e, {9 ^. H下列哪项不是用刀的安全规则?
7 R  [" Y( q2 L- OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# ]7 T$ U# j; Q9 l

: @# o# Q* i, z8 J3 t+ Z8 {) C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' l( n5 Q  W4 s( A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 i2 N  X% t0 |/ aA:RondellES 4 D2 s+ l7 W7 x) d2 {$ E* X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ D! e9 ~7 h) o, a

) e" U. G: P# l48.Which of the following is a diced cut used to garnish soups?
. s1 S: \8 D- D' A, y下列哪项是切成小方块用于汤的装饰?
4 F5 q1 T; j9 i0 ~  V; n. q3 tA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. |( M- ], z+ W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& l1 R  b) m& R& q6 {% h# c8 |7 E* 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!!——" ~- l* x8 i0 B6 r, A
A:Gaufrette
/ w2 h' I7 I" v6 {+ l2 hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 _+ }8 W" `3 E# E: l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 A( q0 Y: |& [* w# O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 b- [$ l9 \8 k+ |9 a
3 g. n( _. }( e  i' A( e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, j* \/ P+ }% V1 H  B5 i
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)
8 s& a" \( h( o5 I# oA:Cilantro 胡荽叶 香菜( \) r" N0 a. _* \' F. f1 A% s% i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 I: ]# h7 K; m$ {/ t! `& {" H* C2 R9 \: V: W) B9 ]
60.Allspice is made from:
' Q( L+ B0 B/ j' `  R- \5 a 多香果,  多香果香料是什么+ G( c# W/ O0 c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& c: y) i" s& d/ E# r
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?4 j; K. C' ^- A  T% y' T7 ?/ z
下列哪些是用来做香包德épices?+ D3 K2 O; f8 Y  D8 R& B
http://www.sachetcatering.com/" m0 Q9 @' I# d: z- i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& V5 x9 _9 S& n! s) ]
- L) A+ z4 C8 F% f3 D: W$ r3 _8 Z% V62.Which of the following condiments are not soy based?9 \5 l8 j7 I  @% F7 L' O
下列哪项不是酱油调味品的?0 w1 l: [( c. h; g2 x
A:Wasabi 日本辣根! k' m5 }$ P) v+ n
: U9 z9 b$ B0 T, z# g
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- x! g( X' B: x4 S/ Q! V
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- y5 f7 y! A) w7 a0 D/ \
A:Pasteurization  巴氏杀菌% x" Z5 g; D1 f7 N9 j0 }1 w

' P8 a. h2 p/ [; K' V, `64.Which of the following steps is not the correct procedure for whipping egg whites?3 C6 a1 d& t0 l# s; V
下列哪个步骤是不是正确的蛋清搅打程序?6 d) n5 Z/ I: N+ N# @& E9 i
A:Allow to rest before use. 允许休息后方可使用。" `" L/ l  f! q) V8 k1 c

* ~1 ~* A( a% C# x: a65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 x- p; J6 Z- ]2 qA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing8 J/ ^% ]. c' @$ ^3 I) ?, r
炼乳是一种浓缩牛奶 是去除什么做的6 J& k8 Y( c6 V) L
A:60% of the water 60%的水
( o) w9 h3 C" O+ j3 n! g' E/ o% F+ {3 K' R
67.A method of cooking that transfers heat through a liquid or gas is:
5 U7 \0 U# q3 C6 x一种烹饪方法,通过转移液体或气体是:
# k0 b( p8 ^' qA:Convection 对流
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4 \6 M  ^" V; y  z4 `- M0 {# @68.The cooking of starches is known as  烹调的淀粉被称为  E* k6 N' |: B
A:Gelatinization 糊化8 r* v0 T  f6 S6 L1 k7 ?$ s/ b

, J* h. D- Q9 [3 l+ }/ y. D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 G; J: ^" k' k9 Y) Z/ Y3 {: p0 E
A:Braising 烤0 L6 E4 Q' O1 v" S
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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:
" W1 U4 }5 O% PA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 s0 Q: n/ o7 E# j9 B: Y

' x8 D# I' b' M" ?& }9 e/ P" f* x8 b/ a71.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
/ J" q( `7 |- ?6 A9 k2 JA:Fumet 原汁
$ \  U3 L5 J. y; v3 G+ K: n$ ~8 b0 F( q: t# I& r
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' R' B' @3 r/ j/ ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ |' Y* z) L. g  g4 H9 A, |4 ?, I/ P! b! ^- |7 a1 h8 X
73.Which of the following is a principle not used in stock making?
6 u0 y0 }, h# R& o/ ^: K. m" l下列哪一项不是用于制造高汤(低汤)的原则?
" b& `! l! ^3 a1 A/ K. \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7 g& L9 ?) r* U) Z) u4 u8 z$ p# f6 q: q
A:Remouillage 法语熬汤
6 c5 V4 e9 M7 Q$ }+ rhttp://www.haibao.cn/blog/post/176242.htm
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