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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。
9 Y: c# Y' {: e
$ G6 t$ d. w5 K& k8 J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。
3 }3 e/ l/ V8 x6 {. ^2 T; q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
! T& e; R  ^  Y: g* ?1.Which of the following methods should be used to determine doneness in a New York steak?2 Q  x3 s$ _! v6 T
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)
' N4 S9 r" J6 @" B$ l' cA: pressure touch. 压力触摸
- E( [7 k  _& K( c) H+ q# ]+ W  K9 G2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. h/ A! \) Z4 Z: ^9 \, d  M; e
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
* ]) c* E' w! V. o2 {3 p* C* R( ZA: acid  食用酸
; ~' D. Y+ i" G' |3.Vegetables are major sources of which of the following nutrients?
" @. J9 M1 `) t; F0 v蔬菜中包含的主要营养有哪些, X1 C% z1 q2 ~( {, G, V
A:vitamins and minerals. 维生素和矿物质。
1 P. Y8 G* ?; |( p+ J( F4.Cauliflower is commonly served with6 a+ M$ [3 L9 [. T& Z
花椰菜(菜花)最常见和那种酱汁搭配
3 r6 s7 k+ A1 F5 KA:Mornay sauce. 奶油蛋黄沙司
2 h# F* s; S9 ]3 u" Y1 ^0 @5.Which combinations of products are found in pie dough?
! [5 y$ P2 B' w; _) 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??)
) L+ v8 B3 ^9 i  }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 v6 z( w2 Q8 |# T& f2 [: E
6The French term for mussels is 法国语青口(海红)叫什么$ O' N% L: {" H1 k8 X: X- B/ F8 w
A:moules.法语青口,海红
( g% _6 x( q4 @' |$ p7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 }- R- V+ b6 d" u" D
A:faintly fishy. 稍微有点似鱼味; l+ Z- \; p+ u2 Z) Y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" r" ^/ H" _% |8 a2 ZA:2 days. 2天0 L1 a) ^$ E8 x7 y* P
9.What are the principle ingredients in ratatouille? & o& h" X* s2 N& }
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& d4 Q! ^! O2 [" j9 @4 c0 @
A:Zucchini, eggplant, green peppers, onions and tomatoes
# o+ f( w2 B3 }0 _. e% a西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. K0 O  {3 a% I, s( u8 n8 U10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ u" r: U/ p' v5 R; ?$ U
A:cook food in quantities that will be used up within 20 to 30 minutes.' Q4 U* i) C1 j  u
大批量烹煮食物要在20到30分钟内! L6 n; ]* ~4 I+ A: H
11.What person has the authority to issue a Health Permit?
! |' p, L$ E2 P9 {. ?谁有资格颁发健康证(卫生证)。
1 J( n1 c/ K9 D! B+ D9 X0 D$ TA:Medical Health Officer.
. f2 J% v! w2 @, q3 G" V9 q6 R! Y医疗卫生官员。
( [9 E3 D* B; o$ _. d4 y12.For what period of time is the health permit valid?
/ m5 D4 W" y, d  `+ e" y健康证的有效时间是多久?; O2 G/ E, c: Z$ i) d
A:12 months.12个月+ d6 g, H- |1 M5 _3 O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 b- }: ]! I% K3 s9 r
在食物和饮料准备区,通风系统换气的标准时什么
5 w, h; `7 l: c# t6 \A:08 times each hour. 每小时8次
5 X: t+ Y  F6 U& Q' I: S14。The minimum temperature for manual dishwashing in the wash sink is
, F7 G) C1 o4 z! z) V  w手工洗碗,洗碗池的水温最低多少度?
+ I& t: ?; g: Q& }$ ^! F/ }0 D) S7 GA:110 degrees F (43 degrees C). 43度
% U5 X5 M& q! M& g  Z4 E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* J7 V% g; f3 P) w
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ K8 T1 R; e5 ?) P9 n! q
A:180 degrees F (82 degrees C).  82度
; h: j: @. K; W5 p# U* m* W4 ?16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; ?& u! a5 w" `) X/ T0 ~. L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 n7 Y$ {. L- S7 l# d: S! u
A:en papillote.  法语自己理解+ K6 u% l* l2 h" J
17。Wing or Club is considered a
3 ]) r) {* A2 E$ b翼和CLUB 被看做是一种.../ V" E  r" b$ K3 @5 o8 j6 a
A:Bone- In Cut     带骨切9 A) A. x# J- J. {1 d) l8 |5 ]
18。New York is considered a   纽约牛扒被看做是一种
! I3 O% M4 P4 O7 z' n3 c2 s8 T' L1 [A:Boneless Cut     无骨切  d- R" T* J$ s* o
19.In general, a court bouillon for freshwater fish will contain
9 y/ j! ~4 |: j4 `4 c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
" B$ b, D! p% j% n( U. ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 x( F# F9 Z( v; G* ]: u  c
和做海水鱼同样数量的调味料和香料
- ^( u# P, L2 U9 W20.Anise is very similar in flavor and appearance to
/ g9 {# V# F/ ?2 t八角和下面的那种原料有相同的味道6 a' R. z. ]  b: C4 ?. D
A:fennel  茴香% g' B4 |/ n& z2 X6 k3 g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ Y4 l( s! r! H7 s0 K
下面那种原料更像大葱且有平面的叶子
  T/ {/ y* D6 A6 x4 F( A" j8 ]A LEEKS  似蒜葱 (这边人叫京葱)
2 Q, r! p3 Q: \  U* A3 Z9 z22.Which of the following cutting shapes refers to a small dice
0 A+ Y* B7 S4 t  E: o0 z下面那种刀切形状指的是很小的粒(末)
+ P4 Z5 o6 Q  _& E6 ~6 eA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) C* x  m5 S' _3 {/ v2 S# e23.Oil is added to the water for boiling pasta in order to1 r( P/ ?6 v" m3 f9 J0 y
向煮沸的pasta (意大利空心粉 )中加油是为了
7 v/ p" D- W+ C6 v9 WA:prevent the pasta from sticking and to minimize foaming action.
, b* o$ h& i% @' I. u% T4 `' z防止面条黏合并降低发泡。" |$ [. g: _; D# c5 }# c
24.Which pasta dish features pine nuts and basil?
$ o% h' ]) A( ~8 r& ?下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 ^4 R' R# i. eA:Pesto.一种绿色的意大利面酱 ; g  ?" m+ p) x; z/ a
http://www.tianya.cn/techforum/content/96/563836.shtml: B5 f1 k% B4 l

1 \; b  B9 d( w$ V" M25.Which of the following is a spring vegetable similar to spinach?
3 s9 x# m* B  N5 F9 u' E下列哪项是一个春天的蔬菜类似于菠菜?
0 Q- J4 \4 y8 \1 V9 YA:Sorrel. 酢浆草。% z) t5 g2 v3 @# a# D9 w* ]
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:
# i' C( P  v' O哪位厨师最早带来高水准浮夸的美食! P; U5 W/ e+ i. N; P
AAntonin Carême 人名 安东尼·卡罗美' P8 a$ H7 h- y! ]1 h; _
8 W" d* F6 A# T3 V+ F$ U0 r1 Q5 ^
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# M7 {" o, h. g3 [6 A
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  r3 v0 e7 k0 F0 u. i3 l' E$ V
A:Cast-iron stoves         壁炉
& J- n6 _# B" Chttp://www.usstove.com/products.php?id=6) K" U* |9 ~; l' K% v1 }
/ i3 C% D* M6 i  R
28.The French term used to describe the roundsman, or swing cook, is:& X6 q3 s5 q$ d4 M: [0 `7 ^# o6 S
法国术语,用来描述roundsman,或摇摆厨师是:4 s9 S  p# J) \5 [
A:Tournant   图尔南" v- F8 z4 i3 f6 n% e8 L# h
  o# D4 T1 p  }. d
29.Another term for the wine steward is:  j% }: H, `2 P0 y+ }
葡萄酒侍酒师的另一个术语是:/ U! B2 ?  b) ]5 L% d' ~3 T
A: Sommelier 侍酒师* e1 j: ~0 F9 h% F3 E& Y
7 \' |* r" z) N4 }
30.Molds, yeasts and fungi are examples of a:
; V  V3 [: t* Q% W% m霉菌,酵母菌和真菌是一个神马例子9 g) |3 M' V) P& c7 `6 o" H% }; i
A:Biological hazard 生物危害
( F" }( h4 c& o! b5 L9 M& a* k/ s4 n
+ h( n  U1 t$ D0 M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  A' l' P. w) {6 i' k根据加拿大食品检验局,食品的危险温度区在多少之间:; l. }( [. q7 o
A:40° and 140°F (4–60°C)     4-60度' r# a: D' |. |% f! e5 |

* y6 D6 _2 J* T9 r32.All bacteria need the following for survival:
7 K# A1 U! J  ^所有细菌生存需要以下哪些内容:) _% b' Z) l; }; u. h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ |1 ^6 |5 L1 C4 J% e6 t2 `

+ f; ^( h/ X- {0 u' |" |33.Which of the following correctly represent critical control points in a HACCP system?
/ G( C! N, |; p% \* m, H+ B$ \以下哪项正确表示了HACCP体系的关键控制点?$ M: ]: @6 H6 s4 @2 U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 O! @: u% X; G4 x, s9 w- \. q食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( n0 {9 O5 ~! ^; ~6 R! `) j. @7 p& y" T( g- P; A
34.Which of the following is not an example of a carbohydrate?
) \  r3 f/ \- j- V, _; [下列哪一个不是碳水化合物的例子?, L( m; ~, T% {1 N
A:Essential nutrients 必需的营养物质
3 D1 \! d9 I. r
1 Z4 J' G9 ]" H8 |5 j6 I) \35.The process by which a liquid fat is made solid is called:% q5 d" m- m2 S9 _
液体脂肪做成固体这个过程叫什么
# b) {5 |5 L; m% o7 F) ?A:Hydrogenation  氢化
( @- }& Z8 }6 B8 j. ?7 d' ]- i" I2 h* Z
36.Which of the following is not an example of a fat substitute?5 \; |9 `3 l7 P( V) c
下列哪项不是脂肪替代品的一个例子
5 |9 V  Z8 M5 GA:Acesulfame K  安赛蜜K表
7 V) j' `5 H5 u1 I- P! M) g+ K
3 q( F) Z. {. Q37.Health Canada requires that a product labelled "fat free" contain:
& r0 i) a' D6 `( N加拿大卫生部要求的产品标有“不含脂肪“包括:1 w% x* s' U+ a! d% p+ j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. P- [4 r. K% U: [) w' ~+ y

0 j* O3 G1 H. e) }38.Which of the following is not a problem associated with converting recipes?
+ h4 E7 k- @' L# D: q7 i下列哪项是不相关联的转换配方问题?
8 M  ?- R0 h1 a  q0 b1 M0 WA:Unit cost 单位成本
  Y8 X" ~8 q) [" `3 d& t
# c/ ^) l6 g  b4 h39.The condition or cost of an item as it is purchased from the supplier is called:3 x, ^6 [$ b- W# h* P8 x
从供应商采购的物品的品质或成本叫什么6 ~+ V& @7 X4 I
A:As-purchased cost 购买的费用
( n7 o9 i' N+ X
: G1 N7 c! b0 \! z40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 j* {+ M* p8 i% G在新货到来之前用于日常所求的必要库存量叫什么5 v0 P! w5 g! ^+ S5 M
A:Parstock 基本日常最低库存
. |5 s; I% q& p2 O* K
5 L7 g* T. \9 L/ s# |# B41.Which of the following abbreviations is used to describe the proper rotation of stock?
" @) N* Y1 M$ U, H* g# A1 C下面那个缩写是用来表明正常库存流程?
. Y! o6 y3 ?0 VA:FIFO=FIRST IN FIRST OUT 先进先出4 K  l! W+ _9 B  C

: K& s' M+ f( G2 R2 R2 q42.Which of the following knives is used to turn vegetables?! F+ C, r7 `8 V& f- F$ J% ?6 X
下面的那把刀是用来打开蔬菜吗?  }# b. J: e8 n& O, ?1 P& g% r
A:Bird's beak knife   鸟嘴刀; ]( _; _% r" w& N2 `& X8 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 p4 @8 D* _7 [
* U& X6 p# ^& P  ?6 z. X43.What is an instant-read thermometer best used for?4 G3 c, q6 ]: }+ E! h* @, c8 `$ g2 ]
即时读温度计最好用于那方面?
' x" M# b& f* O9 {; k9 X9 TA:Checking the internal temperature of a roast 检查被考物品的内部温度2 l! I' q# o% |/ v2 L  p
( F& c# x2 j' Y% u; d
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 c9 u4 _5 ^- a; `7 i下列哪些金属材料受热均匀,通常用在铁板而且非常重/ s( X& C7 X# E* |2 Q* C/ E4 \
A:Cast iron 铸铁* b1 H, e$ s6 s- \: I
- m3 A& M9 c# O# [. u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, p) N- W, S' h* ~2 l! n" C- y* a. L哪件装备下面有一个可移动的碗和一个S形叶片?9 n" d9 p5 p1 D8 H
A:Food processor 食品加工机
$ ?7 k# z, J0 E& _http://www.google.com.hk/search? ... iw=1263&bih=572) D  A2 z( s) g: K% y  \, u
. T& O, o& W5 L, L) v$ E
46.Which of the following is not a rule for knife safety?
& x# ]5 m' ^" {: f% F8 L/ Z  t下列哪项不是用刀的安全规则?
, u9 Y7 ^. `+ N! u! bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, w) N. k- n6 y7 Z$ e4 }, I, ^
8 }4 h3 u7 X8 g/ h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* U$ J' ?" s- T) j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 p9 A) F' ]# ^. ^; i: [
A:RondellES
$ t9 K  {9 g6 whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) K: V1 f( ~  i" r* S0 Z) N
1 B$ l" l4 Z; Z8 E: `
48.Which of the following is a diced cut used to garnish soups?, O8 v0 K/ K2 h% `
下列哪项是切成小方块用于汤的装饰?
. P6 H; s; Y& lA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ Q; s% L; @) @- M" H# q: T* A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 |$ V  }0 z9 p5 z2 m7 o
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!!——$ A& s- k) u' k; y% \; q! V# o
A:Gaufrette
' R; g6 y: B0 z; Y9 d, e9 a% uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 ^3 a% k. g# `. Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) B3 w2 y; [. p  T* K7 {/ ]- a; GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' @. J1 P/ r! E  E9 C8 N4 [! r
) O* |8 v( }3 O- M, `' A
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 c- v8 h( {9 x/ p3 Q4 e
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)  ?0 K1 D7 w5 z, W
A:Cilantro 胡荽叶 香菜9 a  l2 h/ M: ?0 m+ B) g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. ]/ t( X/ _, y7 f6 ~

: E  B2 n5 H! |! ~2 u60.Allspice is made from:# m# `% j+ u1 {2 S5 K! b- h
多香果,  多香果香料是什么
: `8 S7 _4 D5 e- I, Q; r8 u! bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; U- R0 v/ E; ~9 h3 ^- e% }2 xA:A dried berry 干浆果+ `/ \. `4 [( w0 ?+ Z' R

" u) w" w9 j; M# c61.Which of the following are used to make a sachet d'épices?
) G8 w; l- V* J) o' ~下列哪些是用来做香包德épices?
8 }' R( @& z/ n! o6 b  Qhttp://www.sachetcatering.com/
' Z; {- f; \6 S3 _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# d: U, m+ d, P& `/ G8 A5 B" T
, A) S2 v6 X( j) L9 Y) i; Q- y% R
62.Which of the following condiments are not soy based?9 V, z# [$ q- V
下列哪项不是酱油调味品的?5 [. w# c  y) x6 c
A:Wasabi 日本辣根4 U2 J! `9 J* U" M
' m2 c8 d: }; _$ V$ R
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" T- k. ?6 k3 f8 W$ g+ w1 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:
$ C* [, i6 x" Q* \A:Pasteurization  巴氏杀菌% Y8 _8 I: y! W0 m$ R3 z5 F
4 C4 t- G: x6 A2 j  F& D
64.Which of the following steps is not the correct procedure for whipping egg whites?3 x$ p1 U; V* W6 [
下列哪个步骤是不是正确的蛋清搅打程序?
4 o, F# D9 S* p$ M7 k* BA:Allow to rest before use. 允许休息后方可使用。
" [' s$ g* Y7 K) Q  q8 i
0 ^% @# U( v, q* x! u4 W65.The weight of a large egg is between:一个大鸡蛋重量介于:& g; `9 _2 O: p* H  I4 d
A:56g and 63g 56克和63克8 t; g+ `2 `. s& O2 N; N: o

- X  E& K; ~& c( T1 D8 T$ N66.Evaporated milk is a concentrated milk that is produced by removing
) Q9 N  Q! r& T炼乳是一种浓缩牛奶 是去除什么做的
$ [, T1 V6 N, f& d3 JA:60% of the water 60%的水
5 R" }: B! d" i4 l+ ]
& O, l! |! Z. U* h& H4 r& X67.A method of cooking that transfers heat through a liquid or gas is:
: o" L" p3 B  a. w一种烹饪方法,通过转移液体或气体是:
' l, _& l! F0 O' }; ]' NA:Convection 对流7 P" _' \% P# k; F

+ E) O+ ^: u9 i68.The cooking of starches is known as  烹调的淀粉被称为
# ~2 f/ u* G$ d) C/ qA:Gelatinization 糊化
/ p0 [2 f2 w, D8 {' j$ M, B8 E1 I
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, z7 ?' w- }' Z+ |3 H. d" B$ }1 g, r
A:Braising 烤
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% }7 {# K* f+ J' B9 n+ C+ J7 ^0 S70.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:
* H- j) ~' R1 O8 q& g4 ?" yA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ {6 f+ h4 M" S! ]. a! p$ l3 I# ?- b; \  ]' V5 s% Q
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( w% E9 t7 D, e. S
A:Fumet 原汁
9 }$ c6 B+ ]8 T& g" z( }. F+ N/ M& t/ A  O, G% U) u3 V% t
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
' z9 r: a6 V. l# M7 tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, t7 I" K1 Q# {3 v& o( l9 g: V& L2 F3 N. H* f0 m! ~! u1 `
73.Which of the following is a principle not used in stock making?- y0 W1 s& H! b$ _* I( t
下列哪一项不是用于制造高汤(低汤)的原则?
# H6 K, |) e$ Z; j& a! h5 g1 RA:Start the stock in hot water.开始在热水中操作7 f& Y7 H/ K; E! {! n
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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' T+ k* K$ b5 v/ H* k! D" X: h
A:Remouillage 法语熬汤
7 C2 O, K2 H4 Jhttp://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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