埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8429|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。2 ~1 L( g4 a8 m
% _8 G" a! A3 R# \  I
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。
4 B/ W0 Z5 H+ n4 U8 L7 Q3 A9 d另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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( h: N. f; C& f
1.Which of the following methods should be used to determine doneness in a New York steak?0 r, W/ t2 M  M+ }7 D$ N/ 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)
& w- ?5 h, v1 R8 E( U% IA: pressure touch. 压力触摸4 ~/ p+ D5 _4 O' u' b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! T) K$ J7 i' g, t( 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
+ q/ G- Y- {% x2 H% PA: acid  食用酸  B( ^9 S, p9 I# o! R/ g" G8 ~
3.Vegetables are major sources of which of the following nutrients?# \: F- g: r' G; o
蔬菜中包含的主要营养有哪些7 l; o7 f& B/ ~1 g9 X
A:vitamins and minerals. 维生素和矿物质。& C. w7 d) Y2 ?  b1 M! `
4.Cauliflower is commonly served with
/ \; ?- e9 d; z9 S! ~- B花椰菜(菜花)最常见和那种酱汁搭配; j2 A( D3 C0 _6 r
A:Mornay sauce. 奶油蛋黄沙司: i1 R( O9 a  j% l5 a3 \5 i0 q& g
5.Which combinations of products are found in pie dough?* S. H8 x  O. T
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ d6 q; Z6 n% Q* D# I1 a% p
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, w9 z2 ^  G! @) y. K% g. T6 R6The French term for mussels is 法国语青口(海红)叫什么2 p' D( c3 X1 G  z
A:moules.法语青口,海红
5 j6 F7 l5 r( Y7 e) m7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! s( ~* c6 X5 V6 o
A:faintly fishy. 稍微有点似鱼味
5 _# F( F% [/ W7 k, n- f8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 b7 s2 u; d- f1 E! }; m  WA:2 days. 2天9 f$ g2 q, S7 _, A7 v: k0 l3 E
9.What are the principle ingredients in ratatouille? + E) K/ J7 K+ z& Z1 Z) t$ R
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ x7 s" l+ s9 a; x  r$ u4 t( W
A:Zucchini, eggplant, green peppers, onions and tomatoes
5 j3 y3 b/ u9 d, F+ e西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( g# k  c% t" q0 p
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; z5 m! I3 f) X2 rA:cook food in quantities that will be used up within 20 to 30 minutes.' I" B, Z# w9 _$ [
大批量烹煮食物要在20到30分钟内
2 G2 _# v, O& ?3 ?! N11.What person has the authority to issue a Health Permit?+ }' ]1 L) P7 _* H8 `
谁有资格颁发健康证(卫生证)。
5 W4 Q1 s/ b( o1 aA:Medical Health Officer.
0 ^  t# |4 T/ j3 S, F9 z医疗卫生官员。: `$ O; g6 l. }6 b
12.For what period of time is the health permit valid?' B9 B, ?- K, P( K! n
健康证的有效时间是多久?8 O, w8 H9 b3 z1 F0 v7 F/ h
A:12 months.12个月6 J$ ]3 h( G5 Y2 b' v$ q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; z7 c: x+ Z$ E- @4 C在食物和饮料准备区,通风系统换气的标准时什么
6 R3 K* ~$ U' R& J3 z" k% mA:08 times each hour. 每小时8次
" }' ]* @0 ~: S! m, i14。The minimum temperature for manual dishwashing in the wash sink is
- d4 c6 H0 p3 X手工洗碗,洗碗池的水温最低多少度?6 Y" x; [% ]1 l( q1 j# n6 k1 [
A:110 degrees F (43 degrees C). 43度
7 [0 z* r+ `% U- {1 r; p& z! y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( F# w& t* O0 G7 X' a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 K* f7 t; c9 x( l$ B6 k8 L6 KA:180 degrees F (82 degrees C).  82度" }0 r1 n4 {3 C5 k
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& h! P5 ^( j! j$ v' q$ b/ m$ c用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% E% t' t: _0 c2 w- C
A:en papillote.  法语自己理解
8 {( d# x5 n8 t5 z8 E17。Wing or Club is considered a5 K, _! f# a3 p- [
翼和CLUB 被看做是一种...* d/ x: U7 A1 \
A:Bone- In Cut     带骨切
8 h* @0 s4 `- N/ G3 Q) F18。New York is considered a   纽约牛扒被看做是一种
$ F; j! |. F; ~/ w  Z# K: z# zA:Boneless Cut     无骨切7 a1 X- w- ?. C" q
19.In general, a court bouillon for freshwater fish will contain
' H% d- X& `4 S8 @4 M: n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
+ R6 J" {' |$ O, rA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; M3 Y8 C! u/ t# t& A' `和做海水鱼同样数量的调味料和香料
0 f6 v/ @! K* P20.Anise is very similar in flavor and appearance to/ b) }# d# c9 |5 J. s
八角和下面的那种原料有相同的味道
4 e3 `/ X7 o1 S& h" ]A:fennel  茴香
7 ?" g/ Z; E% ^/ S21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& K/ S5 x% H4 l, f0 |下面那种原料更像大葱且有平面的叶子/ A' V. z4 i5 A1 N! I
A LEEKS  似蒜葱 (这边人叫京葱)% {$ E, ~& n& K7 L' U3 ?" c
22.Which of the following cutting shapes refers to a small dice6 ]9 N. ]: e% K2 y9 K. T8 s7 C0 `0 ?
下面那种刀切形状指的是很小的粒(末): s3 c4 J, X- X+ H8 k
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 A" Q  {2 U; \; J  _& p* T9 {23.Oil is added to the water for boiling pasta in order to6 _: g! R0 Z. V; W0 R6 H0 E0 J
向煮沸的pasta (意大利空心粉 )中加油是为了
; w$ }4 F0 R7 M: E4 @' u3 uA:prevent the pasta from sticking and to minimize foaming action.) b# D2 K9 S0 B$ n! B
防止面条黏合并降低发泡。" |7 q' S; z3 a2 P# E, C
24.Which pasta dish features pine nuts and basil?: r' _8 r" W) s8 R- l: M
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); d, [7 m- P  R3 T+ X. m$ I* a
A:Pesto.一种绿色的意大利面酱 * ?8 X5 s* A. U$ @) j( O+ n
http://www.tianya.cn/techforum/content/96/563836.shtml
: I* k# S6 ]' ^3 Z/ K
/ Z' l& Q  Y* V25.Which of the following is a spring vegetable similar to spinach?' v/ V! Y# `7 {4 {
下列哪项是一个春天的蔬菜类似于菠菜?2 t9 t( x8 P4 H% s" E' S
A:Sorrel. 酢浆草。
$ S% Q8 a2 ?1 thttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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 I4 B& T& v9 E
哪位厨师最早带来高水准浮夸的美食, f  y+ ]) F5 c4 L) Q
AAntonin Carême 人名 安东尼·卡罗美" l2 U; ?8 p( m) I# k

* o2 D, F# a4 A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ X, C( k9 V* |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 o8 g6 l6 ~( {- S3 j% lA:Cast-iron stoves         壁炉* t- ~3 L# V0 R/ d/ k$ ?
http://www.usstove.com/products.php?id=6
# @! t1 U* X& a# J! W, l+ g
) x% p' ]8 C* j: V& r! [( K28.The French term used to describe the roundsman, or swing cook, is:- X' V; N/ [% h2 t, a
法国术语,用来描述roundsman,或摇摆厨师是:$ E! V8 d/ E, w6 g
A:Tournant   图尔南* v* e! o+ }, A- u8 `

/ f/ u) N# z: C. |% k7 H  r29.Another term for the wine steward is:
. ?$ }) C( t( `& ?+ X3 \! B葡萄酒侍酒师的另一个术语是:
; K8 Y& V4 s3 c5 WA: Sommelier 侍酒师9 q0 T: E$ E0 E+ l/ A) @$ L5 _, f/ |

+ ?2 F+ q; S4 _/ z4 W, K( U30.Molds, yeasts and fungi are examples of a:6 R( {2 S/ a( R
霉菌,酵母菌和真菌是一个神马例子
" t; m5 k9 S# y# ^A:Biological hazard 生物危害7 b3 P3 P7 ]; i6 D+ h; G

( U6 o- M3 {) j# G2 g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ C, X4 r) W# |* [根据加拿大食品检验局,食品的危险温度区在多少之间:! ^3 h! S) [) V( Z7 M, J
A:40° and 140°F (4–60°C)     4-60度
, }, e0 a# M) Z  d7 C. R" L( T# E
0 I# O8 W! K8 s32.All bacteria need the following for survival:: J. |* }# A) P6 L+ f
所有细菌生存需要以下哪些内容:
2 }  b0 r  g4 @4 HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# l7 Y6 l8 r4 e" n$ M9 N. N2 w5 \: J/ s6 }6 C; H8 _) @" f
33.Which of the following correctly represent critical control points in a HACCP system?6 G7 r6 T4 u0 a/ J
以下哪项正确表示了HACCP体系的关键控制点?, W) q  ?& O2 d9 y) W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + |7 W& s7 W/ ?: h/ W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 I$ ?7 F2 G, O; E* Y

% w: `0 ?! _) I9 D# ~+ X. l/ y8 ?+ B34.Which of the following is not an example of a carbohydrate?
8 {1 f1 x4 d& w4 C下列哪一个不是碳水化合物的例子?0 h" g! G- D( ?, W
A:Essential nutrients 必需的营养物质, X4 u. M8 K) ?) ~# \

8 ]! F  T& N4 O4 E* p/ E* _2 F35.The process by which a liquid fat is made solid is called:
8 [" V9 s6 `# D$ I5 A液体脂肪做成固体这个过程叫什么1 ~5 a. h2 n# h( N3 j; b7 y9 m
A:Hydrogenation  氢化
% z; A$ e7 S0 |0 u: i( @9 x3 b' p
7 P5 a8 j+ L7 P8 W- J/ g36.Which of the following is not an example of a fat substitute?0 k0 h5 j5 H5 e
下列哪项不是脂肪替代品的一个例子( e" }4 z* ^4 J8 J4 L
A:Acesulfame K  安赛蜜K表
7 u, y) t8 F6 k0 W% M: J1 k# u
( l( G3 i. m/ @5 n$ l2 V37.Health Canada requires that a product labelled "fat free" contain:9 G0 Y& m; j/ g, P; q2 T; _
加拿大卫生部要求的产品标有“不含脂肪“包括:* h' ^4 l9 F/ Z+ f1 n  {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* `7 {! V& C4 @3 i. ^( v# G2 G2 d$ O. v0 u* D/ f
38.Which of the following is not a problem associated with converting recipes?
, `8 A$ H0 P1 w% n  u; l8 i$ r" F. }下列哪项是不相关联的转换配方问题?
$ v' ?- s# T  _A:Unit cost 单位成本
6 Z" L' w$ ^4 d  a. Q
( a- @, ?5 v  {4 O39.The condition or cost of an item as it is purchased from the supplier is called:
  N  H& W5 L1 h; K6 P7 R! v从供应商采购的物品的品质或成本叫什么( b) ^- d" m8 i/ t% n( d& T
A:As-purchased cost 购买的费用, q6 o. F; H. B( t9 R5 k
" P- G8 K7 n7 J; G7 |
40.The amount of stock necessary to cover operating needs between deliveries is known as:
, _& F. k3 j" h0 z2 [在新货到来之前用于日常所求的必要库存量叫什么4 W$ u( B$ @& h0 W' z# Y
A:Parstock 基本日常最低库存
2 t8 i8 N$ U/ T5 r# Q' V1 N
$ C* {, K! C( T+ N41.Which of the following abbreviations is used to describe the proper rotation of stock?  R6 |% X3 c" D0 R0 q( ]! ^& G
下面那个缩写是用来表明正常库存流程?
, H. B  f2 W$ z6 K! E* |A:FIFO=FIRST IN FIRST OUT 先进先出
: ?5 h, a9 E; _0 G1 q
8 L. b  M/ V( @' {7 l0 A42.Which of the following knives is used to turn vegetables?
; C4 h6 L0 f9 p, i; `5 h3 Q( C! c下面的那把刀是用来打开蔬菜吗?- `% ?) X( K; e' T
A:Bird's beak knife   鸟嘴刀
6 U8 N+ y- g# zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird  S% h5 \7 U6 s. ]2 r9 p" {# `! M" j

2 z. w6 M& T% T/ T43.What is an instant-read thermometer best used for?
; |* G4 z9 p1 _3 q6 {! X0 a( C即时读温度计最好用于那方面?
: i3 W% ]! n  |A:Checking the internal temperature of a roast 检查被考物品的内部温度2 @; S: g2 T3 p1 p& n3 G

, {% Q/ G4 ~6 N$ N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# L4 d* a: k- n! n
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 J* e8 p8 _! M8 _* H
A:Cast iron 铸铁
+ Y  }, i4 P3 t) C5 e* K8 }3 I+ M# l
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* ]% t7 K7 y# r& t3 N" b9 H哪件装备下面有一个可移动的碗和一个S形叶片?! F) p( m7 w; m$ ?0 n
A:Food processor 食品加工机
" w0 c4 q( w) J" w: H: Ihttp://www.google.com.hk/search? ... iw=1263&bih=572( g1 N: k! H: s, h! B( p) D  \

7 j3 n3 X( z) o3 I  h8 Z1 Y46.Which of the following is not a rule for knife safety?
, L: t2 m/ O6 h; `2 F) p/ U6 K+ E下列哪项不是用刀的安全规则?8 G  b" u* D& G' l# t! i3 B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ a3 {/ R. V  _( L
# o( H  l6 x- [/ [6 Y  k4 ]+ t
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! f7 E+ V: [  D" o9 `1 I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: S3 Y, q$ T& Q! C+ PA:RondellES
+ B" o" i5 O* {, S) ]- ]4 v1 Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 ?, T4 ^& P5 X+ k* P3 f
0 f. j; S! F( C) A' S" k% x( C0 F48.Which of the following is a diced cut used to garnish soups?# S4 e1 e& @6 Z. i
下列哪项是切成小方块用于汤的装饰?- J) R8 p. w- ]) W, e
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! S; b& Q* M6 u3 f: f! u: C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* R# g7 H- B0 ^2 z5 s) ^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!!——
' a2 s. R$ ^8 i, q. v7 W# SA:Gaufrette
" `2 C; n+ D  @' T0 U  N# u' h6 Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 u2 J  ~& g+ Z4 ?, g" V3 c7 U- Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' N0 c# j1 |6 y2 u" E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) i8 _4 D% C+ L, ]" @! R- k  B+ C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- T4 L! t' q2 m4 |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)' C" l% D1 y: u+ M
A:Cilantro 胡荽叶 香菜
$ W, A7 B, O  uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 O$ }) J9 N, w  _$ l9 d/ a0 A% F) z$ ~6 p7 r; O4 i# ~
60.Allspice is made from:2 ?% `6 V% }. i1 Z- O& G
多香果,  多香果香料是什么
" f7 W) K2 u+ q: t' {' khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. q! P+ `& D9 V0 @: z2 K% W6 G
A:A dried berry 干浆果
) s9 k* D" g. i) x& D" F3 B* t. l! f# C$ O$ @. Q9 [
61.Which of the following are used to make a sachet d'épices?8 Z6 l# a. C8 [" x# b
下列哪些是用来做香包德épices?; f1 v- i, L. }6 E
http://www.sachetcatering.com/
0 L& R4 k1 A2 f. p" RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ L8 ]4 n1 t: A# T/ C: a/ z+ ?/ U9 `' i# ?
62.Which of the following condiments are not soy based?" S0 e6 Q4 c* b0 E9 X3 c
下列哪项不是酱油调味品的?
) z: h( j/ V4 HA:Wasabi 日本辣根0 b& l- E  i( o5 `" [
+ c) E9 |+ y" v% u  j  R! i9 A, Y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 C: \* v6 E' c# I8 r- e8 i- ?
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:
4 o. u$ A; c5 i" l% h" x, b! |A:Pasteurization  巴氏杀菌5 n+ q9 s7 \& E& e$ I

( q  b3 x* b; n6 v( }8 o64.Which of the following steps is not the correct procedure for whipping egg whites?
2 k. g. t3 U2 B. u+ u) K7 r( F  S2 i下列哪个步骤是不是正确的蛋清搅打程序?. a  C, t: @8 b+ ~
A:Allow to rest before use. 允许休息后方可使用。
# V. ^' ?6 t) g9 @) `# A1 y
- Z. O4 Y; b! t+ m6 s65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ n/ ]2 D/ F- c" bA:56g and 63g 56克和63克
: L: D6 h4 f6 Z! n# }% B" w% V
! q. l) Z, [% ~. E) N66.Evaporated milk is a concentrated milk that is produced by removing& F. M" m; E4 q- j
炼乳是一种浓缩牛奶 是去除什么做的6 x5 ~7 V( l+ ?, G( v- P
A:60% of the water 60%的水" y, Y) D: @2 Y5 j$ O# z, A+ I
# k# T" Y$ K, O) E4 u, z0 O& R
67.A method of cooking that transfers heat through a liquid or gas is:& y' M8 W+ D& C0 P
一种烹饪方法,通过转移液体或气体是:
, x( d. Z3 M4 d9 lA:Convection 对流
4 L; K2 p3 \/ K3 s# A
4 n* s: `* |6 ?! Q* Y8 g& Z/ q68.The cooking of starches is known as  烹调的淀粉被称为; D0 q, A5 `8 N3 v. t: F
A:Gelatinization 糊化- m, T* M4 L0 B

/ t' G! h) ^2 ?+ l& d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' H3 u) U/ J3 Y& _( K: V
A:Braising 烤
& ]; `- ~4 I+ x2 A* F+ F, r$ a" s+ x2 w+ z
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:
; j5 Z& `, J+ W. ZA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% B4 G6 V* D2 f. v. C4 M, u& n- z. W4 i3 b) H4 d9 Y4 Y9 d
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
& q  [3 q6 O/ V  C9 f9 g7 X! YA:Fumet 原汁7 t% P+ ?8 c/ g4 W: ?1 b
( v- `" G8 Q  w
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
5 C2 \( u% \1 f% W+ h8 IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" Z7 U5 n+ P! V3 B' j8 f
' E$ ?2 v$ E" D73.Which of the following is a principle not used in stock making?
+ b; ^$ ]: G6 p. ~下列哪一项不是用于制造高汤(低汤)的原则?) J0 e) [8 |" x/ H$ ?
A:Start the stock in hot water.开始在热水中操作
! n3 e1 W% E7 |/ ?; M$ R2 o' E" Z- Y) r, h. h) R) C6 A
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
4 _7 ]. ^' N/ H  HA:Remouillage 法语熬汤
) _. o% }8 k- ^http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-1-17 02:40 , Processed in 0.127385 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表