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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。* @  O5 `+ I( N$ g& o

1 a) o3 V4 w% ~& m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。" P$ A; A; }( m
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+ I3 m% |2 R& c) t6 N
1.Which of the following methods should be used to determine doneness in a New York steak?8 W+ e: w  z3 p* C5 K4 y
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)
3 B; B7 c! b8 Z( z1 G0 X) X$ o# ~A: pressure touch. 压力触摸0 I! g/ D- a0 A; f
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, g2 w& q( m( d& S* N4 B
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
  g4 f" d0 ~& N0 o; H' I/ k; XA: acid  食用酸
& T( x& V: V5 E% N  |' s# q3.Vegetables are major sources of which of the following nutrients?5 S* }. R7 U9 a4 u. w. a
蔬菜中包含的主要营养有哪些$ G9 T& \7 q* e
A:vitamins and minerals. 维生素和矿物质。4 W9 |- x5 t5 O0 \  i" b  M
4.Cauliflower is commonly served with
" I, f7 }0 `! m2 c9 E' M% M/ _花椰菜(菜花)最常见和那种酱汁搭配
' D9 I& t# k. t2 X4 a' k- K0 oA:Mornay sauce. 奶油蛋黄沙司( s) H: f( c- ?: V$ p0 v
5.Which combinations of products are found in pie dough?
- ^6 b7 ~7 L9 `5 k% B# Q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) U/ a; T0 m$ c, d6 z! w+ yA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ L  H2 M3 V) X, W7 w7 p1 ~
6The French term for mussels is 法国语青口(海红)叫什么
2 o1 D- R' }. S- pA:moules.法语青口,海红
# ~# R, Y0 I+ x& I; Q: d2 C7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 v0 B; w5 |$ t) C8 ~$ cA:faintly fishy. 稍微有点似鱼味
) e8 @% _" @7 K  M+ n8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ b2 q7 j  f/ Y! i4 P$ u- C
A:2 days. 2天) @, y& A: `+ [
9.What are the principle ingredients in ratatouille?
; i' C3 j/ R5 ^# }4 _' f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% O- V, M$ R/ P$ UA:Zucchini, eggplant, green peppers, onions and tomatoes- J- S+ i' `5 `
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& L- |1 ^6 D, Y- w
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* j% y: i. o/ n8 A1 WA:cook food in quantities that will be used up within 20 to 30 minutes.
" I* O$ n4 y9 v8 m) P- M8 C# ^大批量烹煮食物要在20到30分钟内
8 U, Y- h1 B* |0 D$ I4 `$ f11.What person has the authority to issue a Health Permit?
9 `$ I3 `* K2 a6 u4 B谁有资格颁发健康证(卫生证)。; D4 f  T4 B. E! h: l
A:Medical Health Officer.
$ I4 d/ h# e. g# J医疗卫生官员。
+ O; p. v" L% A! R12.For what period of time is the health permit valid?1 m* @( @' v( a3 `& t' ?. ]( Q
健康证的有效时间是多久?
0 I6 M" w: t$ N8 {# Z. @: M& jA:12 months.12个月4 r# P3 b6 H( @6 I# k, w& p
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& h' f+ c# K9 h. O在食物和饮料准备区,通风系统换气的标准时什么
& k# k" A. d3 GA:08 times each hour. 每小时8次
- z2 H0 s/ b0 z8 j! n& M* C14。The minimum temperature for manual dishwashing in the wash sink is7 M/ ]% ~& c' m6 |/ A
手工洗碗,洗碗池的水温最低多少度?
- Z6 G% X) V$ A+ \3 ]A:110 degrees F (43 degrees C). 43度
# {0 N5 w+ ]! J% g15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- ^. T4 v5 C! ^3 y* n; l3 }- i用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 G. ~2 k! x  }5 h
A:180 degrees F (82 degrees C).  82度+ d, E/ M* g0 [8 o: I$ o1 p9 C
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! H4 C7 G; S% {1 W8 w3 u0 p9 z8 ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ g2 Y  N. U9 ^: z9 kA:en papillote.  法语自己理解. z$ x9 T) T# F0 l7 e
17。Wing or Club is considered a
$ O6 M6 O% x4 u1 J7 S, Y8 Y9 z0 }翼和CLUB 被看做是一种...7 s9 n' `5 g) D4 Z0 [
A:Bone- In Cut     带骨切0 x: m9 X4 L: F+ |' p% {
18。New York is considered a   纽约牛扒被看做是一种
8 B# ?1 ]' L: O0 f1 C' BA:Boneless Cut     无骨切3 j6 X  B) A1 K# ~7 U4 E7 a
19.In general, a court bouillon for freshwater fish will contain, G6 [1 j8 M3 a5 g* 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
8 z( q, R# S$ y" ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.. W8 s- h) C- I9 Q& e7 X- {
和做海水鱼同样数量的调味料和香料' ~7 t3 \+ I$ M8 h& v# |3 _' I
20.Anise is very similar in flavor and appearance to" M; \" D6 F' u; B& Z
八角和下面的那种原料有相同的味道
- a4 {4 V8 J: Y8 m& H: f. ^; m' XA:fennel  茴香
7 H' K  M9 C( j* j+ p21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 Q* }& w& T7 [5 c$ ]
下面那种原料更像大葱且有平面的叶子  R; ~) o  [1 O* u* l
A LEEKS  似蒜葱 (这边人叫京葱)
+ A& }% U$ K5 e" c3 v: M22.Which of the following cutting shapes refers to a small dice
+ Q8 \2 Y( J2 j下面那种刀切形状指的是很小的粒(末)) o2 y( l: W) I+ z. o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! @6 p; B2 w% h
23.Oil is added to the water for boiling pasta in order to
, P- Q$ d. S" k, X/ s+ e向煮沸的pasta (意大利空心粉 )中加油是为了0 L* C3 d! Z* B
A:prevent the pasta from sticking and to minimize foaming action.- \4 Z" w  W& d5 R  E
防止面条黏合并降低发泡。
8 K3 l* K: E4 M% H6 `24.Which pasta dish features pine nuts and basil?6 y( i0 q  {( u" P5 l
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ Z5 C1 `% X2 ~$ t# O
A:Pesto.一种绿色的意大利面酱
8 ~: T: j0 ^; t4 k5 W9 p& N' xhttp://www.tianya.cn/techforum/content/96/563836.shtml
( {1 j: w4 o2 j# \% K, q. F& R, h+ u' C* Z" q9 k
25.Which of the following is a spring vegetable similar to spinach?$ E$ l, j# s) E+ Z& D- }
下列哪项是一个春天的蔬菜类似于菠菜?
$ V: B. q! F2 M9 {9 vA:Sorrel. 酢浆草。
; V3 R. t; c4 fhttp://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
大型搬家
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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 b0 I" ?8 R
哪位厨师最早带来高水准浮夸的美食
) J3 p% g& N" [; k/ tAAntonin Carême 人名 安东尼·卡罗美. g: G: z6 f" [: F

4 d/ w0 M5 M8 `& t4 }3 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 f( e4 G1 y9 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 。
4 L2 i- F2 W+ Z, Z% OA:Cast-iron stoves         壁炉
* `  u0 u  K/ B) hhttp://www.usstove.com/products.php?id=6
7 Q2 f( A8 z$ c+ B  u, H
0 G- t+ p; H5 T+ V6 }0 A7 v28.The French term used to describe the roundsman, or swing cook, is:0 k# k8 t7 P4 e* Z3 `; @5 d8 t
法国术语,用来描述roundsman,或摇摆厨师是:: s$ D/ p/ X# Q! }( ~# r1 ]
A:Tournant   图尔南
% `5 }0 q) \2 K4 O  S
- h2 P+ h8 I/ \& p' T29.Another term for the wine steward is:* |9 {1 h' g& L# P$ l3 [
葡萄酒侍酒师的另一个术语是:! G4 C8 ^" L" Q
A: Sommelier 侍酒师
* C* B+ K0 k& H$ h+ C8 v3 a2 e7 g( q; Z  @0 V
30.Molds, yeasts and fungi are examples of a:6 }/ n4 U3 x) M+ V- Z1 m2 X
霉菌,酵母菌和真菌是一个神马例子
3 Q5 n0 j# G' Z8 W5 CA:Biological hazard 生物危害
+ v/ h0 e! @. e. w* m; i; ]
4 A; q  \( d4 c9 ?# \" o9 T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  v0 S6 }2 L5 R根据加拿大食品检验局,食品的危险温度区在多少之间:
: e1 S7 ]' f3 _, pA:40° and 140°F (4–60°C)     4-60度( P  i1 P" Z4 k' \! Q  S5 A

" H) `8 B% e' I4 N! }5 Q32.All bacteria need the following for survival:6 u) h; u6 U/ ^) o6 z2 T4 ~
所有细菌生存需要以下哪些内容:6 ]3 R! W* ~' i0 _3 s
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( m" d/ ?" V/ v
: P, y4 K- U$ H9 L33.Which of the following correctly represent critical control points in a HACCP system?( W7 D' h  Y8 Y, l
以下哪项正确表示了HACCP体系的关键控制点?) ^5 L" b! T7 F7 J, p' W7 U2 L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ @$ e' ^8 [# u( s8 f) _- s' E食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 H& |  @# ]) _) S) }' h  F
7 s) v  I! m7 B( H" J34.Which of the following is not an example of a carbohydrate?2 p, D. N/ f* ]* w2 E
下列哪一个不是碳水化合物的例子?+ C4 F- x" v8 F* D& r" s
A:Essential nutrients 必需的营养物质
4 k8 g5 r$ \; Y  {' T
  q+ }* [  o1 m7 b4 e$ _) J: }! @9 W35.The process by which a liquid fat is made solid is called:
0 I$ c. C, o+ U6 B液体脂肪做成固体这个过程叫什么
$ ?- X  x3 S2 vA:Hydrogenation  氢化5 {, V- Z  T) K/ M1 H0 S8 ]( M8 ?0 N

- R" k0 ~5 K- f2 N; o36.Which of the following is not an example of a fat substitute?
) V# k. g9 A1 ]1 z下列哪项不是脂肪替代品的一个例子1 K! `+ Q! i5 e* ~; j
A:Acesulfame K  安赛蜜K表
, E; }0 V/ v6 p( p
2 E: v. z! O8 P, Y' ]37.Health Canada requires that a product labelled "fat free" contain:1 ]& M/ w+ [4 p4 f
加拿大卫生部要求的产品标有“不含脂肪“包括:# |5 ^8 ~% r! o% _8 Y1 V4 _/ r) p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 Q# w( h% I* Q+ ^6 @
% I1 I- m: C1 N% p- I; Z5 z2 D# @
38.Which of the following is not a problem associated with converting recipes?
3 W5 h& H' P0 ]下列哪项是不相关联的转换配方问题?+ j4 p5 k3 L- C# a& A1 ]! ^* {
A:Unit cost 单位成本: V# r) M$ a8 T

8 ?/ w+ j3 A1 k% G39.The condition or cost of an item as it is purchased from the supplier is called:
. M' S3 r$ K' B; a, x  O9 j/ [5 P" J从供应商采购的物品的品质或成本叫什么
4 e7 [; W! F6 B4 OA:As-purchased cost 购买的费用
, h8 c2 Q2 ]2 ^+ V1 O7 J* b) u( J4 E! @7 W3 r% U, I4 {  I7 a
40.The amount of stock necessary to cover operating needs between deliveries is known as:% Q6 ~/ b1 V, f# t0 R4 X
在新货到来之前用于日常所求的必要库存量叫什么
! O! @5 H# Z- Y  F* L2 MA:Parstock 基本日常最低库存
7 c2 Z! d* @/ {+ f; B) ~: y( \8 Q* n& ?5 V8 X
41.Which of the following abbreviations is used to describe the proper rotation of stock?) o2 h4 y6 R: s8 |
下面那个缩写是用来表明正常库存流程?
  R8 {4 I' p7 f1 IA:FIFO=FIRST IN FIRST OUT 先进先出0 ~3 u: \$ ~+ g, @2 S

! ?7 u' Z# z& v42.Which of the following knives is used to turn vegetables?
9 F7 V$ r' T- q; F$ d& ~# `- Z下面的那把刀是用来打开蔬菜吗?. y: V& U& @' {# ]3 A4 D
A:Bird's beak knife   鸟嘴刀! T2 }( c. r) X  w" l: g% P. c; l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 W3 l: W3 N$ S+ u  B
. |) h. `8 e0 Y43.What is an instant-read thermometer best used for?
, W& X  y' H4 J7 y6 k; H# V  T即时读温度计最好用于那方面?* b* N6 I- `8 H% D
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% y' z. `+ i3 n* X8 j3 B
, b$ y4 E9 P9 x( ~7 p# i6 b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ ^9 i: p9 W' T8 G# c+ z下列哪些金属材料受热均匀,通常用在铁板而且非常重8 G' V6 L3 h/ N5 H4 M- ^
A:Cast iron 铸铁1 N  E# w8 S# N* G: c! [' W- m8 I( @) K

/ t% m4 X8 j2 b0 p. y* A: m# ]# R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 }5 W8 ?( P/ T! B2 f' C8 O: z1 V哪件装备下面有一个可移动的碗和一个S形叶片?0 A; s$ a8 Z0 v0 V' x7 V
A:Food processor 食品加工机
& f$ b% l' m0 z# g, i0 Z) [! Y; ihttp://www.google.com.hk/search? ... iw=1263&bih=572
* @5 l  V  p2 W( P. B' H% J! r- x4 q( x  [- \& A6 H0 _5 }
46.Which of the following is not a rule for knife safety?
/ l6 ?/ C$ ~9 d( w( t7 p下列哪项不是用刀的安全规则?
3 h9 S- G0 x$ ?' NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 U# n# a6 j0 j* R( E
8 J1 K2 X" c5 ]0 a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 x: a3 D2 v7 ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& M/ n3 C3 z4 g/ U7 M/ O/ w4 B
A:RondellES
8 O1 i) Z* b9 h6 n! Q( Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 u3 L. _5 ~; n; o: Q% @
7 W* }. y3 Q4 |48.Which of the following is a diced cut used to garnish soups?
' u" U% m% J* x' J下列哪项是切成小方块用于汤的装饰?
# K6 a" \2 u3 d8 K- W4 Y6 _A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 g, k1 Q1 j* A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# A0 J* F% x# f) m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!!——
' X9 U/ j2 W8 V$ ^; V- fA:Gaufrette
; y: s, f8 J; ?0 x1 tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: @: d1 }9 a, \. @& m4 Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% Y9 t  V7 R: b& o3 b3 W" \' MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 @8 n* F& n4 g- }8 h/ |+ o
6 s$ a: C8 k7 x7 O7 r2 r# H
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: L/ Z4 R7 j+ u9 u( u+ 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)- o' `/ }7 s  w4 p, X* J
A:Cilantro 胡荽叶 香菜
  B# k" o% u8 E2 w4 k6 Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& K5 ^0 Q$ R* ]# L

: ~* n$ q. f: A% ^) ]6 P8 h60.Allspice is made from:
5 c  z- a* a1 i: A* W. B 多香果,  多香果香料是什么
" ?1 W; h  o6 g0 t; J  s. Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 Z' H5 V5 M6 @+ ~3 j0 L
A:A dried berry 干浆果
8 ^, B2 |; N5 ?1 C1 [) [8 J7 x1 Y' c' Z" d
61.Which of the following are used to make a sachet d'épices?1 |& X3 R; ?6 ?0 @: z- K
下列哪些是用来做香包德épices?% v: j2 N2 [9 X
http://www.sachetcatering.com/
3 R9 G2 g+ H& a4 f! d7 SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, U; k/ u/ O! d- O
5 O4 Z  s7 \) |8 P62.Which of the following condiments are not soy based?
0 H! e3 V0 w/ R下列哪项不是酱油调味品的?
2 U8 F* g4 ]6 X* G# mA:Wasabi 日本辣根4 n7 W/ t( y& Z: f

1 M1 s" s/ r8 I2 G/ H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& R; H8 O: ?% b8 t& _) N' m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:, `' S  Z; i  w8 E$ K/ c! c
A:Pasteurization  巴氏杀菌
4 R4 H; _2 l/ w- X/ E) E/ r: L. _% a2 J- C8 y" I+ r2 d
64.Which of the following steps is not the correct procedure for whipping egg whites?4 @8 F! `+ A- z
下列哪个步骤是不是正确的蛋清搅打程序?
* W% b) @5 ?8 l4 X4 qA:Allow to rest before use. 允许休息后方可使用。! r. R9 y- K: D$ F: b4 F2 N

, i: L7 }; q, E" M3 v) y& c  r3 z65.The weight of a large egg is between:一个大鸡蛋重量介于:' O& P( K$ k/ d; |- t
A:56g and 63g 56克和63克: n) Q8 w6 y4 W  @

7 ]* D7 L3 m" g" t! g66.Evaporated milk is a concentrated milk that is produced by removing, x/ l( V' n) |4 x& Z$ A
炼乳是一种浓缩牛奶 是去除什么做的* o  {) Z% o! n2 ~/ O
A:60% of the water 60%的水
6 }* r- K$ w5 r# ]3 f3 s: k7 {1 D. x4 o
67.A method of cooking that transfers heat through a liquid or gas is:% q& m. y7 m) V
一种烹饪方法,通过转移液体或气体是:
# K' I' S7 r2 AA:Convection 对流
' H8 G+ ~4 Z0 W+ H8 G- n! }5 I3 G
: l+ E- x9 @. \+ ^68.The cooking of starches is known as  烹调的淀粉被称为( E+ ^! r- n# `( a
A:Gelatinization 糊化; Y' d9 A% A* B2 Q7 i5 b

, T9 }' f3 _# D7 N8 v4 Q' x0 [69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% A1 U& l) V& f9 OA:Braising 烤- K. H( m: b1 w- c1 Z
- E. j4 Q% C; `; G8 g0 a  V
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:
) G8 R! Z$ w! D* s. A. z5 L! {A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 Q! Q, `, @+ |
) F7 k( @5 ^3 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% C4 G" E3 z& m  E1 b
A:Fumet 原汁9 q) a! R4 Z8 \

; C; J' E# c& n' j7 u72.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. c0 l/ d. n" H) ~7 \, ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' u! m, f5 E3 o4 R7 ^  G5 ^
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73.Which of the following is a principle not used in stock making?9 h$ }* A9 @& T# V
下列哪一项不是用于制造高汤(低汤)的原则?
* c" A8 n) E& L5 L9 V9 @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
" s% p* V6 j- n/ PA:Remouillage 法语熬汤% ?8 |0 Q; c& n! F, M
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