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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。. C' I' U4 o0 x; ^- z
  X- W9 R* j: p" U
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。
/ R! ?* t. B+ Z* w& y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& X1 x0 o7 S8 c. Z- V
1.Which of the following methods should be used to determine doneness in a New York steak?  p! X; I# i' I! z. p
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)
1 Q' b7 J1 L" ]A: pressure touch. 压力触摸
8 N# G: \1 E. j+ _5 l$ d2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  M  |  ~( L' \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2 W) c* G$ o4 i
A: acid  食用酸
/ l( t# ^3 Z; O* c3.Vegetables are major sources of which of the following nutrients?
) U9 M$ C/ }/ }: d蔬菜中包含的主要营养有哪些$ p0 o9 Y( \$ u! `5 e
A:vitamins and minerals. 维生素和矿物质。% p. V8 d0 B% v# o% V
4.Cauliflower is commonly served with
% b- B7 {/ ~/ q5 A7 A* t5 k花椰菜(菜花)最常见和那种酱汁搭配
  q1 K3 }5 I: G& t' AA:Mornay sauce. 奶油蛋黄沙司/ y" a0 W! P' e3 M) a
5.Which combinations of products are found in pie dough?) H; J3 e" T9 V
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% P5 Q3 w5 r# M
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' B! I9 Y3 u& \( H
6The French term for mussels is 法国语青口(海红)叫什么
. p; _4 x" s: D# c6 ZA:moules.法语青口,海红: D0 R' E0 k+ f: K6 y1 R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 O1 v( j) e- q& V2 AA:faintly fishy. 稍微有点似鱼味
( y4 M  o. d- |6 Z) h8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. H: c5 c: q; i4 h$ r6 c4 |4 q
A:2 days. 2天
9 S: V# v% |6 P; n8 Z9.What are the principle ingredients in ratatouille?
0 a: V6 N1 u+ L0 Y; Z1 ^炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
0 b; d  K" o7 F6 {A:Zucchini, eggplant, green peppers, onions and tomatoes7 {! V9 B# x  M. X  t1 Q4 [2 V
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  ~( p+ n- P) L) Q2 x, n7 A& u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" E. q  D6 E) r: O& d! o4 i" \1 ~
A:cook food in quantities that will be used up within 20 to 30 minutes.
# @, `9 t8 |) f; o大批量烹煮食物要在20到30分钟内3 \+ n/ v* n2 ?( m* I: Y
11.What person has the authority to issue a Health Permit?
- Y$ V- K" p( g# a3 `谁有资格颁发健康证(卫生证)。
* `9 o  r% e# y" @A:Medical Health Officer.
2 X9 _& w5 y& C5 r( n医疗卫生官员。; a+ g) Q2 V' ^+ Y. R+ x
12.For what period of time is the health permit valid?
; h  \0 i+ i. S; \& G2 k* a健康证的有效时间是多久?! E9 k& }: K( H0 A3 h
A:12 months.12个月
5 E! m" }8 n5 M, e13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 v) a4 l5 U  E% B8 ~在食物和饮料准备区,通风系统换气的标准时什么/ R! v( N$ L/ B+ }
A:08 times each hour. 每小时8次
3 |2 R2 X$ N; k4 D7 I14。The minimum temperature for manual dishwashing in the wash sink is
& q2 ~* n! e$ U& f% j( Y0 A手工洗碗,洗碗池的水温最低多少度?! a7 z  x; L6 e" `: d- h# K6 y
A:110 degrees F (43 degrees C). 43度" k+ k- b& V, M* y2 j, u% @
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, p. l) G' `! W6 O) x6 \用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. `9 Q- l: T% j5 L, u! k3 W& ?A:180 degrees F (82 degrees C).  82度7 q1 V& s( L, ~& N+ k! ]+ S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 B/ P! j9 o# x) m+ w, Z3 q' L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); `& ^/ _- a+ [7 e  M1 s7 E. R
A:en papillote.  法语自己理解
6 m( a3 H3 `* E/ M. `8 N$ @9 |0 P17。Wing or Club is considered a$ n6 i+ h3 H) i( R& U
翼和CLUB 被看做是一种...
' |# ^) `$ x! {( a" G  q4 eA:Bone- In Cut     带骨切
+ D8 z+ P0 G4 ~18。New York is considered a   纽约牛扒被看做是一种% f( O- ~& x. X& c, A( A
A:Boneless Cut     无骨切4 a: O; q4 T9 v# O
19.In general, a court bouillon for freshwater fish will contain; C; [% a  [7 i9 s
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
; ]3 F/ V6 B3 \8 d! D0 x2 A+ VA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; N5 L1 B& Z' D3 G, e$ T/ X
和做海水鱼同样数量的调味料和香料+ X$ f  d/ E( r7 B7 A
20.Anise is very similar in flavor and appearance to
( m' Y$ ?/ I7 X- _8 v* t八角和下面的那种原料有相同的味道( v  B; o. G: P) J9 J5 J
A:fennel  茴香9 B) ]! E+ k7 i# n# B: j, T
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 Z3 l9 i9 r. \* r4 M& t9 g
下面那种原料更像大葱且有平面的叶子
7 y' d9 t- m4 s( k. p% j8 sA LEEKS  似蒜葱 (这边人叫京葱)
. p% G, _5 i% s( T' O, V; d22.Which of the following cutting shapes refers to a small dice
& v: w) F) @# P' L2 y- B; e, C  [下面那种刀切形状指的是很小的粒(末)4 g1 y& |6 z: x' O7 o9 T
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ x  Y7 M" f6 G2 d# G
23.Oil is added to the water for boiling pasta in order to
  V5 T: N- x. g* @向煮沸的pasta (意大利空心粉 )中加油是为了" x& V+ @+ U4 z# m' L$ v8 ?; g- b3 b
A:prevent the pasta from sticking and to minimize foaming action.2 ]  h3 v* y- R+ L) Y$ M
防止面条黏合并降低发泡。0 I9 V7 C# m1 b+ w/ j
24.Which pasta dish features pine nuts and basil?
) ^0 f. d' v9 i4 }7 i下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  c- u( z3 d7 h/ }9 g, L4 aA:Pesto.一种绿色的意大利面酱
) t# V/ ^4 \9 u% r/ Vhttp://www.tianya.cn/techforum/content/96/563836.shtml6 U5 M) m, A8 n# F9 a% S4 X
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25.Which of the following is a spring vegetable similar to spinach?
5 p5 B- V( e6 i# I4 T下列哪项是一个春天的蔬菜类似于菠菜?. ]( Z3 l0 w. m) A2 }" V
A:Sorrel. 酢浆草。  z9 K* s- `' d$ N
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:- T. g3 G: f4 u
哪位厨师最早带来高水准浮夸的美食, q3 Y$ T. D; [1 u& C# M- ~; {& x
AAntonin Carême 人名 安东尼·卡罗美1 h4 H. i+ I0 F4 p( M. _( n

: C7 u0 @5 B8 }/ Y# y0 Z% F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( f- i, a- }, O: G, Q7 w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 Z+ U% O! g) {8 k5 ^, ^6 q8 UA:Cast-iron stoves         壁炉. u. o1 d% z' w3 a* N! s; J2 ?
http://www.usstove.com/products.php?id=6- Z. V* w) e, \+ j7 v& t  y& K
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28.The French term used to describe the roundsman, or swing cook, is:# o% q- {( F" m# u' [( [7 S
法国术语,用来描述roundsman,或摇摆厨师是:6 M" o* X' c! V9 _  p+ b1 h
A:Tournant   图尔南/ G' B2 m8 [! i$ V- h& i

2 ^$ t) X( c6 w1 n29.Another term for the wine steward is:
, N( n* ]  V, a; D  E4 ^& y葡萄酒侍酒师的另一个术语是:
1 O! i+ ]  `6 A. RA: Sommelier 侍酒师' y+ _$ W' _( d8 Y' F' F

2 Y4 L) Z$ i, q1 o5 X  ^" z30.Molds, yeasts and fungi are examples of a:
& Y, r/ j8 ~1 \, P3 I. r' S# |+ h霉菌,酵母菌和真菌是一个神马例子
/ T5 N+ J. p" f7 f# y( C& x$ \/ CA:Biological hazard 生物危害2 f$ P7 {/ u, ~, k

$ J4 I+ Q; w) W, w! z6 C5 z( u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ G; X% @5 R4 ~2 U7 K
根据加拿大食品检验局,食品的危险温度区在多少之间:3 `0 E; ]0 z, Y5 z, h2 o) \
A:40° and 140°F (4–60°C)     4-60度
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7 b, ?+ T% ]0 l) o+ }8 J% p32.All bacteria need the following for survival:
# ^" ]3 [% s5 O$ J所有细菌生存需要以下哪些内容:
' Z1 Z& P4 a) sA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- t( r6 [+ u8 O& C8 G& V/ c: `0 v, P
7 _6 T% U3 j2 N+ G9 d
33.Which of the following correctly represent critical control points in a HACCP system?" Z8 @8 ]! {2 c& q! N# I
以下哪项正确表示了HACCP体系的关键控制点?
9 o. T- E5 R) I, U1 }7 zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - f9 f, u8 L: A: f- y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- ~% E* x, r1 z( c- A
" T" s2 D$ u- j% @, S4 c
34.Which of the following is not an example of a carbohydrate?
$ F9 N# g) J! j, _8 k下列哪一个不是碳水化合物的例子?- E$ W# g9 z+ X, @; O
A:Essential nutrients 必需的营养物质
" {6 P6 O( N/ B; Z. ^
& E6 S; E1 Y1 a" X4 H( `  ^35.The process by which a liquid fat is made solid is called:; M/ ~7 S+ o. u
液体脂肪做成固体这个过程叫什么
) d6 x/ M3 F8 c  J  a/ k% UA:Hydrogenation  氢化; @1 c' G% @# D

1 R0 [$ s1 u% T- J4 [8 p36.Which of the following is not an example of a fat substitute?
  S: M" W4 i. `+ a/ `: |& l下列哪项不是脂肪替代品的一个例子
- r' D" K2 W) i/ f7 K; F: E" z; sA:Acesulfame K  安赛蜜K表
  ~4 h7 @* H( S2 O9 R( \" }
3 W7 P% m4 V# A5 ^; j37.Health Canada requires that a product labelled "fat free" contain:1 }; P" K' |3 ]/ A
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 c7 l+ ~$ G; f2 G2 q. W3 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; o7 D# t" X7 S0 D
6 m4 }4 F7 [  Y; V  J, W* u) l) {
38.Which of the following is not a problem associated with converting recipes?
( a) a3 Z% T' @% w  o下列哪项是不相关联的转换配方问题?
) R% E& M9 }) e; \$ j& LA:Unit cost 单位成本
  V2 c* n' q7 C- m/ C% d3 ]
9 K( Z) {2 i4 }1 ?6 w39.The condition or cost of an item as it is purchased from the supplier is called:
+ t" A/ d1 ^" g1 g从供应商采购的物品的品质或成本叫什么
; A8 O% E+ k3 R, EA:As-purchased cost 购买的费用! x  I# L/ H% o, x
. D6 V' W3 j+ b) h: y3 {
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 W, U$ r! O6 l: ~" a在新货到来之前用于日常所求的必要库存量叫什么
! G  ^5 i+ ~% `A:Parstock 基本日常最低库存
3 l9 }% a5 r) W' G  t, P. x: Q" v' j) ^- ?
41.Which of the following abbreviations is used to describe the proper rotation of stock?
- `, p# I) A" Q- i( S下面那个缩写是用来表明正常库存流程?
: U; U, ]& e/ oA:FIFO=FIRST IN FIRST OUT 先进先出
4 A9 ]( b' W- j0 i, k5 e1 c5 `8 p" m# m! v
42.Which of the following knives is used to turn vegetables?
; o# H& x5 \0 |( {: T# A7 X下面的那把刀是用来打开蔬菜吗?* }8 Q& ]' ?9 Q2 }- O" w( {( r1 y
A:Bird's beak knife   鸟嘴刀
: [- s$ q, X2 \4 f# x( Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! A! @" G6 n6 X3 U; y, g/ D  K

& i1 X5 q8 h, v43.What is an instant-read thermometer best used for?4 Z; [: ^* U% Q$ g) L
即时读温度计最好用于那方面?# M' |9 f  }- _! r( Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度( B* R9 X# U3 K6 e' i
+ g; r: c& D$ |% y0 _
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 I2 |  J3 |8 e3 w( L4 B下列哪些金属材料受热均匀,通常用在铁板而且非常重
: H* g" Q5 Q7 S# }) P  B, ^" x$ xA:Cast iron 铸铁* Y0 h# j0 F8 ~9 _8 M/ L
+ P# P! M, ~! B0 l* c" E
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 ]/ u8 Y& H; N
哪件装备下面有一个可移动的碗和一个S形叶片?
$ ?" i& i- W$ `- AA:Food processor 食品加工机4 W1 v$ ]8 w9 ~' w6 @5 C, i+ B
http://www.google.com.hk/search? ... iw=1263&bih=572
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6 O1 B4 f8 t& `* @& {46.Which of the following is not a rule for knife safety?
* h. ?8 K# w3 Z% [下列哪项不是用刀的安全规则?
: a1 P5 z  G7 E; gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" e  Z' N9 S/ V
5 K3 m6 U# v8 ^! }& d. A47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 Z- U* p% A& i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" X% i3 R' m, r) ~A:RondellES
  U# A# L/ u6 ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
- V" \% h8 P' F5 H+ [% y& K下列哪项是切成小方块用于汤的装饰?
( j. F& u+ C- e1 S" MA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 x* r% [1 ?  S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 T& S  T# n" \) z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!!——
6 C; ?2 X7 n. c6 xA:Gaufrette % J& }( Z- \1 b( U8 D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; G3 A* V/ @( Y+ V. j# Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) x) w& |. d9 r. `( {1 [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 b- ~# o; F: p3 F$ e) X
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% @3 j% Z* \/ G* P0 Z; V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)
+ E. ?' G( t  @, ~4 S7 RA:Cilantro 胡荽叶 香菜" ]- Y# A4 w5 g4 t) r% W3 @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' O, g9 p, a# ]9 V# t- A60.Allspice is made from:
9 O3 Z. q4 }7 L; S& c/ ]6 L 多香果,  多香果香料是什么
# Z7 J$ g5 @6 S) l0 V0 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 w$ f- |  W' f' u6 `# gA:A dried berry 干浆果
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" T! q: m$ T3 X  P61.Which of the following are used to make a sachet d'épices?
4 \' d6 \3 a6 x+ f下列哪些是用来做香包德épices?
) L- P! ?0 {( b4 D2 ~# m# yhttp://www.sachetcatering.com/5 o1 Q1 W) G, s+ u2 `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?4 h) [* E. [( n' S6 ]* ?1 G: k
下列哪项不是酱油调味品的?
( c( S* Y# o/ T" LA:Wasabi 日本辣根2 D- s7 b* Z5 @2 m0 m) D) L) D9 y4 O
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# F5 Y% u) X6 V" E- I; E$ q. B$ Q- D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:
7 Z# V4 K; K0 l- q$ @! b) S  G* d+ D9 lA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ d) X+ v( p. V* b5 ?3 I
下列哪个步骤是不是正确的蛋清搅打程序?$ n5 d( U* e/ Q8 p, _
A:Allow to rest before use. 允许休息后方可使用。4 Y; ?: i! a$ Z9 }7 Y# `. J0 k/ N
$ s* x# t7 m3 y3 [' U
65.The weight of a large egg is between:一个大鸡蛋重量介于:
  @) m9 ^) X3 _) L" k$ _; IA:56g and 63g 56克和63克/ f* X8 H. b7 I

6 e- `3 j1 m7 i9 S  k# t8 d66.Evaporated milk is a concentrated milk that is produced by removing
# [2 u* T3 ]5 P0 m! G& H5 [炼乳是一种浓缩牛奶 是去除什么做的8 x9 n1 f) G' j
A:60% of the water 60%的水
# s, W4 R! Y% I+ {; [! a
. ^1 A- |6 m; h# o; W8 p( K: W67.A method of cooking that transfers heat through a liquid or gas is:
7 u9 v% t, L! O7 v- [一种烹饪方法,通过转移液体或气体是:* n( q* I) g2 d( u
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
  g0 Z8 m+ R# J! g* Z: S1 BA:Gelatinization 糊化3 U% V  \6 K+ C& ~

5 B- T0 {5 F. z* e! E# Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# W/ i! ?0 T% @* @
A:Braising 烤
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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:
: c, e4 p8 V$ }+ G$ C, PA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* c! |6 Z( e0 w1 d2 q, K& O
; Y" x% n& L1 s$ n9 ~, s
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# e. r# \7 l- h5 H; w" D( V, `) o
A:Fumet 原汁
% N0 k' |7 I! W2 U& D" V& G! \% m* c4 F5 S  m6 f. T1 E" C9 z/ X, C* D
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6 _. y. z9 X. o9 \+ `2 X
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: W# Y0 n- c1 k, a: ]" M

, @* u7 X: Q4 t9 @$ c! Y73.Which of the following is a principle not used in stock making?2 y/ [1 r2 ~  w/ M
下列哪一项不是用于制造高汤(低汤)的原则?% ?) u* X; c! j, _3 X
A:Start the stock in hot water.开始在热水中操作
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- C2 b+ `2 U2 I/ 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
; e+ R* N; L* C+ x- UA:Remouillage 法语熬汤
8 K" e) `- G  M. `" U7 ]http://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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