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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。
$ o; l5 ?/ J3 |$ A
: {+ e9 L6 o3 Z0 g, {' f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。; F) r: X5 Q. S8 E$ J
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
2 i9 m* ~$ A2 S) O1.Which of the following methods should be used to determine doneness in a New York steak?0 E( ?; X0 ]. V& g  h
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)' y, e' N/ `, h! x& T1 |' p- Z
A: pressure touch. 压力触摸
, S7 i( g/ H- V8 a- t; P3 V2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% v( q( _3 n3 g0 z; G+ X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' O* D3 @# B3 U
A: acid  食用酸
2 l, u# |0 j& h3.Vegetables are major sources of which of the following nutrients?) L- j6 K9 \7 `' y1 x$ m( w5 ^1 g
蔬菜中包含的主要营养有哪些+ c- u+ F1 {& ?/ P4 R+ i5 b9 I
A:vitamins and minerals. 维生素和矿物质。7 p7 h( Q# s" d9 \; ]! A, Z% ?
4.Cauliflower is commonly served with
8 ?9 Q' `  c# S0 n4 ]1 u花椰菜(菜花)最常见和那种酱汁搭配
4 V% s/ w! Q; D1 ^/ \: |: XA:Mornay sauce. 奶油蛋黄沙司
. X; }- q2 m; q) H5.Which combinations of products are found in pie dough?
) ^9 G: z; Y. P" j下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& Z0 I! l1 ~2 O1 A; c$ C- @( g* yA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! O/ @5 x: f6 }. g6The French term for mussels is 法国语青口(海红)叫什么7 U! i8 m6 ?" v! L
A:moules.法语青口,海红! a+ M' [! Q4 z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( n6 ]/ \4 j7 \* ^6 f- l* hA:faintly fishy. 稍微有点似鱼味
- Y1 @9 Z! g- Y& D* _. K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 l+ g7 ]2 U5 X& E  ]4 I
A:2 days. 2天. I8 y" I% K0 c3 p' `% Q& r$ F
9.What are the principle ingredients in ratatouille?
2 }. ~8 w% @0 I+ Q9 u炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 d% n7 j  z# I) r" r9 yA:Zucchini, eggplant, green peppers, onions and tomatoes+ g/ e- M8 L/ i4 |$ {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- I' h( c) f, V
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, }) W5 f8 b% x' q; mA:cook food in quantities that will be used up within 20 to 30 minutes.7 W' W3 H! h9 r( O7 M) n
大批量烹煮食物要在20到30分钟内% l: {' q# q( u
11.What person has the authority to issue a Health Permit?
; N! z! R6 k* h9 w4 h& u谁有资格颁发健康证(卫生证)。
# t# [- z' L6 G4 \! n& j1 H. H3 F7 wA:Medical Health Officer.9 X) T1 q# Y/ f. w
医疗卫生官员。
, [3 C$ r+ j; B: ^+ m" }1 ?12.For what period of time is the health permit valid?
9 Z# M& Y+ I  k' A! E) ~健康证的有效时间是多久?
: v7 P$ ~) J6 D  G& vA:12 months.12个月5 i* H) Z+ e# Y" ^$ H
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 X4 j  }5 g5 F7 t- T在食物和饮料准备区,通风系统换气的标准时什么/ e- G6 z  L. ]( R5 ?: {
A:08 times each hour. 每小时8次
5 b% T" I8 ~$ `0 v4 `5 B$ ]% R14。The minimum temperature for manual dishwashing in the wash sink is) i3 \( B8 E3 k6 q/ r7 u6 s  ]
手工洗碗,洗碗池的水温最低多少度?
1 q9 l7 t8 p9 l1 p& V0 xA:110 degrees F (43 degrees C). 43度. C) k: k( x! r5 X: V) _3 {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 F# h4 ~* ]7 e0 H8 d
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! m# ^  L% f* Z8 F
A:180 degrees F (82 degrees C).  82度, ^. _2 E! K  t
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 J# |. J: G: Z+ M8 _3 V
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; @( j8 U- V( o3 w: jA:en papillote.  法语自己理解
! s, f$ z1 l+ w7 N( T  }17。Wing or Club is considered a4 l5 C' ]* T  A; I) H0 ^
翼和CLUB 被看做是一种...+ ?+ {  Q/ O8 l& j; D/ G3 Q
A:Bone- In Cut     带骨切
! ~' O# J7 d7 G4 W' P( T5 |* T18。New York is considered a   纽约牛扒被看做是一种
6 l) J" _3 f8 J* t; g* X. V* t4 XA:Boneless Cut     无骨切
: Y4 P& l8 k+ i3 B19.In general, a court bouillon for freshwater fish will contain8 ?, @& @$ Z+ d; b
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 ]( [' V& i& Q2 e  d( Q* oA:the same amount of seasonings and herbs as a bouillon for saltwater fish./ U, l6 K% E( ?' v& P
和做海水鱼同样数量的调味料和香料# w) p- Y  o# J
20.Anise is very similar in flavor and appearance to
) M# ]% }8 `6 g1 \八角和下面的那种原料有相同的味道  u- I. y. u, _; R
A:fennel  茴香
1 ^+ J: S8 b# k9 {- E21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! C# P3 j3 u+ Q* E0 ]
下面那种原料更像大葱且有平面的叶子
) D! ~) I0 i3 F. c6 n; HA LEEKS  似蒜葱 (这边人叫京葱); n% k5 L- p% V% p, K2 r  `
22.Which of the following cutting shapes refers to a small dice% K4 e0 b/ M! r6 I8 h* I
下面那种刀切形状指的是很小的粒(末)
& H) r' V1 t# X  v3 ~, vA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& f7 H: t, Z. R23.Oil is added to the water for boiling pasta in order to* v: U) ~: V6 g3 S8 t
向煮沸的pasta (意大利空心粉 )中加油是为了+ H) z# H  n4 r5 e0 s+ s! S
A:prevent the pasta from sticking and to minimize foaming action.
$ |2 S, a9 N' Y. I. b% M防止面条黏合并降低发泡。$ ^' l- f0 Z4 T
24.Which pasta dish features pine nuts and basil?
! t% ^/ t4 o) U$ Y1 e: ~" v下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ b$ w0 Y1 |" v6 fA:Pesto.一种绿色的意大利面酱 # o- l/ D6 a( ^: l' k  K
http://www.tianya.cn/techforum/content/96/563836.shtml' c  W3 J" `0 {% m. \
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25.Which of the following is a spring vegetable similar to spinach?
5 H0 ^+ H7 K, d' q9 y5 t下列哪项是一个春天的蔬菜类似于菠菜?
2 U# M! f8 r7 a; U" MA:Sorrel. 酢浆草。1 i9 c# w+ X/ z: ~
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:' E' r* @* U; r. p5 b
哪位厨师最早带来高水准浮夸的美食
" c. P; E" H+ RAAntonin Carême 人名 安东尼·卡罗美
9 T! Q5 ^5 h7 _; b( w% p  V" e
& [# {; M0 k" ]: l5 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) q& E+ [) {( i/ Y7 {6 r/ G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& Q% P' D  R& X) B+ w- p" T
A:Cast-iron stoves         壁炉
- i& E* S, W5 g, G+ [0 B4 Jhttp://www.usstove.com/products.php?id=6( ]( b$ E" f) h: U5 n" ?+ D
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28.The French term used to describe the roundsman, or swing cook, is:
9 O, K' E1 L8 @/ {7 Y法国术语,用来描述roundsman,或摇摆厨师是:
7 w+ c% @( V( T6 B7 T) o( eA:Tournant   图尔南- W* U$ {) d& b+ g5 t: ~

8 W- n: X" g( n29.Another term for the wine steward is:7 z9 b9 r3 M; q$ |& |
葡萄酒侍酒师的另一个术语是:
; i' v) c5 J# z% p5 w  N7 KA: Sommelier 侍酒师/ p9 Y+ h8 G% I" b5 a

  j  C6 O& A6 D) V0 |; t9 n. g: T30.Molds, yeasts and fungi are examples of a:
9 g7 A6 b, @0 ]1 g霉菌,酵母菌和真菌是一个神马例子: K3 o" ~; R5 T2 h9 C5 n
A:Biological hazard 生物危害- ~* [3 s# k; `  R. Z4 G

; ]  R8 Y7 h% \6 h2 @) Z4 R+ Q" q8 h1 I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ Z3 Q. v0 E! L! E% o, ~9 O根据加拿大食品检验局,食品的危险温度区在多少之间:
6 x! Y) W) D* R/ c, p. ]9 lA:40° and 140°F (4–60°C)     4-60度
* J$ b! T, ]1 [2 V- V# b; e' F- J# L7 ~8 ]
32.All bacteria need the following for survival:
: o8 i9 E7 |# \& S0 N( \7 }所有细菌生存需要以下哪些内容:
! T% A% j% s3 g2 E) \A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# G9 L! f' _8 N$ o
' M% K8 F% W1 Q7 q33.Which of the following correctly represent critical control points in a HACCP system?
; N/ j! v$ R/ G6 g以下哪项正确表示了HACCP体系的关键控制点?3 x, I% {' X% z8 Q6 _) n: S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 `% P$ ^: f1 q6 V* L7 K食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' {5 {# q4 ?0 ?$ I& ]! J9 P# j* A$ S" p4 }$ O& h! n
34.Which of the following is not an example of a carbohydrate?
5 f8 q, E/ S- y$ }0 B' `4 l1 @下列哪一个不是碳水化合物的例子?% Y4 D$ r4 Y& U
A:Essential nutrients 必需的营养物质
# `# G  x0 ^9 W. X2 W; D
% ]! }8 g) k; a; r* R35.The process by which a liquid fat is made solid is called:1 f1 k1 _+ J' \4 U- e: @) g- m
液体脂肪做成固体这个过程叫什么4 n3 s* K' V" n2 I
A:Hydrogenation  氢化3 a( i8 ]1 w+ |, u

) v1 ]4 f9 j- \) `. p36.Which of the following is not an example of a fat substitute?4 c* a5 }, [3 m2 k7 e8 q( ~% z4 A
下列哪项不是脂肪替代品的一个例子1 o6 I7 e% u: m$ _3 A
A:Acesulfame K  安赛蜜K表
0 p+ r$ I4 G' n: h" y, a
( _4 P% F3 x0 i6 \5 q3 G37.Health Canada requires that a product labelled "fat free" contain:# m; j1 s3 B+ J4 e- R, L9 i! ^$ y* }
加拿大卫生部要求的产品标有“不含脂肪“包括:
% e9 u2 ^; c0 {5 ?' kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; y) ~+ Z  b$ a: }& b; P

0 o/ X8 }' ?+ W, b3 o: V38.Which of the following is not a problem associated with converting recipes?
' q+ R3 T& A/ m3 V! j& Q7 D下列哪项是不相关联的转换配方问题?
! x9 v" A/ j4 q: eA:Unit cost 单位成本- K- g) g% C! @% n. S& d+ G
$ O' T/ ]  U3 Q5 Q
39.The condition or cost of an item as it is purchased from the supplier is called:
6 l5 _/ O5 e7 z. X; s- ~. G从供应商采购的物品的品质或成本叫什么
# \+ Z) S  W0 |* @4 |/ CA:As-purchased cost 购买的费用
2 U0 g' D. y! x
" J5 M  y- g4 g40.The amount of stock necessary to cover operating needs between deliveries is known as:# A8 m* `7 S9 x0 |6 F
在新货到来之前用于日常所求的必要库存量叫什么3 z8 Z7 J) `, g4 Y2 Y& p: q0 a
A:Parstock 基本日常最低库存9 q+ [8 |- y4 P  g+ w
3 e$ G) @$ ?" z
41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ X. `' \: J1 _, H8 J0 N下面那个缩写是用来表明正常库存流程?
$ [! }# D7 S$ v4 wA:FIFO=FIRST IN FIRST OUT 先进先出! T. z' G$ l7 T! ]" D6 N

2 M: f7 k5 t4 G! F# p& _42.Which of the following knives is used to turn vegetables?
9 z1 F: y. |0 ~/ t$ @& H  @& h7 I下面的那把刀是用来打开蔬菜吗?( C: A% g8 W$ g8 _& m1 n
A:Bird's beak knife   鸟嘴刀8 [8 v1 S! a. C! ~8 |4 z2 U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% S7 Y9 L2 c- D" M
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43.What is an instant-read thermometer best used for?  n! O/ ?  T0 p) g# ^
即时读温度计最好用于那方面?; @6 p9 s1 b' t3 j
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* |4 t4 W  ], X, K1 [; H( k. B+ t4 g4 I' A2 \% h+ S# z# y* n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 y1 t/ T2 F. }4 a" H0 k下列哪些金属材料受热均匀,通常用在铁板而且非常重8 R  }* P5 C) `+ D( e
A:Cast iron 铸铁1 Y7 \* w- ~, {, D
2 a" c9 X& K2 f8 R
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 X& \. `1 L$ A6 a  ^4 j
哪件装备下面有一个可移动的碗和一个S形叶片?
# V" p5 ^" F5 a9 U7 P- s! l+ [( qA:Food processor 食品加工机8 N( K6 e5 `6 V' ?
http://www.google.com.hk/search? ... iw=1263&bih=5720 I6 {/ U4 L/ S0 m7 C

$ ~) X  y4 ~( b6 j, s3 ^' W46.Which of the following is not a rule for knife safety?
: S5 d! o  W  b2 T9 r; b下列哪项不是用刀的安全规则?4 E- V0 E3 p6 X1 Y' S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 g, J; p, l" [- s5 l5 b
  R2 k! y6 I( S3 ]
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! C3 u, R8 B& K6 T) a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 g: v( A# a. n% z. S3 U; D
A:RondellES 7 J6 R# `* N5 v" }4 v% }  ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 N) ?8 }/ @; W  Z% `
7 {. i* |8 z  s8 K48.Which of the following is a diced cut used to garnish soups?
( h9 |$ C* B5 h/ Q下列哪项是切成小方块用于汤的装饰?
- E  q  f9 h2 t% YA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ H7 ?; ~+ u; x- e# K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- d. G2 k8 i" {8 K* c0 Q3 c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!!——
7 ?& X7 E8 S+ j* r% c+ m2 W& _A:Gaufrette ' S4 H" d- c! F: k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 w+ Y. s$ D  t6 x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# E8 k$ k3 f% Y6 aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) U: @2 H9 r* {) S$ |8 h7 x) T9 b; i6 C: o) r
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& q$ x6 |% b: z8 E* N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)! T0 M$ G5 n6 |& h2 t" O
A:Cilantro 胡荽叶 香菜
: ?  C) {6 u9 Q$ M5 Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 Q9 Z7 `! F, B) m% j' A. B5 j# B* C" R
60.Allspice is made from:+ i, d: r$ d" T- e; Y
多香果,  多香果香料是什么" y+ k* t  H. H, e. l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 h( d4 F# \" W- l( J& ]5 A
A:A dried berry 干浆果
: m4 {, E1 P" u& S  v& L1 Q& t  A" C; N+ b- E; \5 t& @: F
61.Which of the following are used to make a sachet d'épices?
5 p4 B4 l% Z, R$ q9 W) z& j下列哪些是用来做香包德épices?& w2 F. f+ s, C, }1 b% ]
http://www.sachetcatering.com/# @- ?' y) k) y  n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 i( K: S5 r+ B9 i. x8 `* z( O, X( J9 B" _* w0 `; Q
62.Which of the following condiments are not soy based?2 r9 J0 S- W4 z9 [. X% I9 N
下列哪项不是酱油调味品的?7 e% l* G  e9 W7 s. S" J+ H, Y
A:Wasabi 日本辣根
- v+ z2 Q+ S/ d' S0 S2 n5 W$ F3 ?$ s) u- L9 G% W, }  O" x
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  s' R; @% e8 m3 f6 }/ g
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:
* c8 [; o& ]. M* I' {) TA:Pasteurization  巴氏杀菌" w& z: r3 T' F$ [

! a( `* y* \. Y/ A3 P# K  I- w64.Which of the following steps is not the correct procedure for whipping egg whites?, S$ `: F5 f% h" r5 K3 ~
下列哪个步骤是不是正确的蛋清搅打程序?4 _. a, ]5 `3 w% G! q3 J) |
A:Allow to rest before use. 允许休息后方可使用。* x1 U7 \% V0 l5 q! w' t
9 _8 g5 q+ g4 }. s% j
65.The weight of a large egg is between:一个大鸡蛋重量介于:" `3 F' ~2 v& t& i8 o- Q  |
A:56g and 63g 56克和63克
7 s% p0 G, V, |( b# _7 \
; d; e  i, C3 z1 C+ n5 }1 ^66.Evaporated milk is a concentrated milk that is produced by removing' C! |' E1 O; V1 b" S
炼乳是一种浓缩牛奶 是去除什么做的6 z# w0 f4 k, I8 o, Q
A:60% of the water 60%的水
- d7 Z5 B: X& U- F4 R. r2 Z' x, J! [$ v1 y6 L
67.A method of cooking that transfers heat through a liquid or gas is:
7 x5 O. O/ l& T. W一种烹饪方法,通过转移液体或气体是:
# d+ V( ^1 Q  G4 n4 @+ DA:Convection 对流
3 X3 a/ G; z( L+ f+ _. X
! N+ V- i+ ]9 H8 \7 J2 ]* S* f68.The cooking of starches is known as  烹调的淀粉被称为7 K+ X. u' \$ b! y4 E9 }' ~
A:Gelatinization 糊化3 H# X4 n- Q/ a2 q
1 l+ S& }, l2 N8 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?
3 h) Z; P2 O3 P! rA:Braising 烤' n/ }( u2 A  [" {8 U% d5 y

" Z( x- E# m$ w) z* Z) p0 D$ Z; z70.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:; I4 g4 T6 z" H$ e# u& [  S
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ D" E* C; E; D# a# S, W& ?' q
! z# J5 y2 D7 D( ?& t2 ~2 O71.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7 r7 `$ A& w  {- `" `6 L0 N
A:Fumet 原汁- ~. c1 u- X3 k4 C; H+ C" h

2 L# e/ Q# a3 E  V3 z( z72.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
: Z" [! `, T* I/ q" O/ OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# M) B: A9 Q! U. l
" B/ r( o5 i) z" |& v; Z73.Which of the following is a principle not used in stock making?7 ~) g" v7 A) G) v
下列哪一项不是用于制造高汤(低汤)的原则?/ P8 L. M: k! M9 R) |' x
A:Start the stock in hot water.开始在热水中操作
2 T* r) y3 Q" k! S
4 R7 i5 ~+ T' ]" o74.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9 D% K/ f6 K  t0 G
A:Remouillage 法语熬汤/ [9 X' @9 f5 t- _1 G: `
http://www.haibao.cn/blog/post/176242.htm
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